HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Roll in balls. Freeze or chill thoroughly. Dunk in chocolate. (Heat chocolate chips and paraffin over hot water to dunk.)
Roll dowe pot on ches. And then pprrone on it and then metbolls and coke and then you have pizza.
Combine all in a crock pot. Cook on high until melted; turn to low for serving.
In double boiler, beat eggs and milk. Add sugar and salt. Stir and cook constantly over hot water until thick enough to coat a metal spoon. Let cool, then add cream and vanilla. Freeze in ice cream freezer.
Remove meat from refrigerator 3 to 5 hours before cooking. Insert pieces of garlic all around the leg by making tiny incisions and pushing garlic in. Season meat with salt and pepper. Pour a little vegetable oil over meat and let marinate until cooking time. Simmer brown stock with sherry until reduced by half. Place leg in roasting pan in preheated 450° oven, leave door ajar, turn frequently and baste with oil. When outside is crisp (about 45 minutes), take meat out of pan and place in fresh pan. Roast the potatoes in first pan for 1 to 1 1/2 hours. Reduce temperature to 300°. Place lamb in oven. Baste with stock and sherry frequently. Roasting time is 20 minutes per pound, less 45 minutes. Serve with lima beans and roasted potatoes.
Mix Eagle Brand milk with water. Add pudding and whisk until thick. Add 1/2 (8 ounce) carton Cool Whip. In a casserole dish layer cake, pudding and peaches. Repeat. Refrigerate until set. Top with remaining Cool Whip. It is so good!!
Boil fresh green beans in salted water until bright green. After boiling, toss in hot skillet to evaporate extra moisture. Toss again with lemon juice and butter. Serve and enjoy.
In a small glass pie plate, combine the first 4 ingredients. Cover with waxed paper. Microwave on High for 2 minutes. Turn dish and cook 2 more minutes. Sprinkle with granola or Grape Nuts before eating.
Cream butter and sugars. Stir in egg. Add vanilla and water. Sift together flour, baking soda and salt. Stir into sugar mixture. Add nuts and chocolate chips. Mix well. Drop by half teaspoonfuls on ungreased baking sheet. Bake 10 to 12 minutes at 375°.
Cook pasta according to package directions, adding vegetables to water during last 5 minutes of cooking. Drain; rinse with cold water and drain again. Place in large serving bowl; toss with salad oil.
Mix all together; fry until meat is brown and simmer 15 minutes. Serve on buns.
Melt shortening in skillet. Add beef and onion. Cook until beef is browned and onion is tender. Drain off excess fat. Sprinkle in seasonings and flour. Stir well. Gradually add Carnation milk. Cook over low heat, stirring constantly, until thickened. Gradually add catsup. Heat to serving temperature. Serve on buns.
Dissolve jello in 2 cups boiling water. Add thawed strawberries and pineapple with juice. Pour 1/2 of mixture into 8 x 8-inch serving dish. Refrigerate until firm. Let remainder stand at room temperature. After jello in refrigerator is firm, spread pint of sour cream over jello and sprinkle with nuts. Pour remaining jello mixture over top and refrigerate until firm. Slice and serve on dessert or salad dishes.
Place half of the ham in bottom of a 2-quart casserole dish. Cover with half of the potatoes and half of the onion. Sprinkle half of the flour and sprinkle with salt and pepper. Repeat layering of ham, potatoes and onion. Sprinkle with additional salt and pepper. Sift remaining flour on top. Pour milk over all. Bake, covered, in a 350° oven for 1 to 1 1/4 hours until potatoes are nearly tender. Uncover. Combine bread crumbs and melted butter. Sprinkle on casserole. Bake 15 minutes more.
Mix together all ingredients. Cover with crushed corn flakes. Bake at 350° for 1 hour.
Beat all ingredients together. Cook until thick (double boiler). Cool. Add 1/2 pint whipped cream or Cool Whip. If not thick enough, add more flour.
Place apples in 8 x 8 x 2-inch microwavable dish. May sprinkle with lemon juice. Combine flour, oats, brown sugar and cinnamon in mixing bowl. Cut in butter until mixture is crumbly. Sprinkle over apples. Cook on full power for 12 to 14 minutes or until apples are tender.
Brown ground beef in skillet, stirring until crumbly; drain. Combine beans, baking mix and water in bowl; mix well. Spread over bottom and halfway up side of greased 10-inch pie plate. Layer ground beef, avocado, salsa and cheese in prepared pie plate. Bake at 375° for 30 minutes. Cut into wedges; top with sour cream.
Fry celery and onion in oleo until tender. Add remaining ingredients. Bake in casserole at 350° for 30 minutes.
Grind or crush cookies until fairly fine. Set aside. Mix together in a large bowl pudding and milk. In separate bowl, beat cream cheese, sugar and oleo until smooth and creamy. Add Cool Whip to pudding and mix well. Add cream cheese mixture and mix well.
Wash and cut up squash; boil until tender. Drain thoroughly and mash. Add all ingredients, except 1/4 cup margarine and bread crumbs. Pour mixture in baking dish. Melt 1/4 cup margarine and pour over mixture. Sprinkle with crumbs. Bake at 375° for 1 hour or until brown on top only.
Bake cake by directions on box. Pour in 2 (9-inch) layer cake pans. When cake is done, slice into crossways. Mix sugar and sour cream. Add coconut. Spread between layers and on top.
In small bowl, combine flour, baking powder and cinnamon; set aside. In medium bowl, with electric mixer at medium speed, beat margarine, sugar and eggs until creamy. Alternately stir in milk and flour mixture until blended. Mix in carrots, coconut, walnuts and pineapple with juice until blended. Spread into 2 greased 9-inch round cake pans. Bake at 350° for 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely on wire racks. Frost cake with Coconut Cream Cheese Frosting. Garnish with coconut and carrot flowers, if desired.
Mix ingredients, except buns, together and spread on open-faced hamburger buns. Place on cookie sheet and broil until cheese is melted.
Cut ends off and slice the squash lengthwise. Hollow seeds out with spoon. Mix in hamburger with all other ingredients except tomato sauce. Stuff zucchini halves with mixture. Cover with foil and bake at 350° for 30 minutes. Remove from oven and pour tomato sauce over them. (Grated cheese is a tasty change.) Return to oven uncovered for 15 minutes or until cheese is melted.
Beat eggs; add milk (put flour and nutmeg in a little bit of the milk and dissolve before adding), sugar and vanilla. Strain into a 9-inch unbaked pie shell. Sprinkle with nutmeg. Bake at 425° for 10 minutes, then 350° until knife inserted in middle comes out clean.
Season pork chops on both sides and brown in frying pan. Cover pork chops with mushroom soup. Layer sliced potatoes and broccoli (or vegetable of choice) on top of soup and chops. Cover and lower heat to simmer. Dinner is done in 30 minutes. Place chops, potatoes and vegetable on platter. Add a little water to pan and whisk, then pour sauce on top. Don't forget to save soup label for Mrs. McEwan.
Preheat oven to 350°. Line a 13 x 9-inch baking pan with aluminum foil, extending foil over ends of pan; grease foil. Process graham cracker crumbs and butter in a food processor until well blended. Press into bottom of prepared pan. Melt 1/2 cup chocolate chips and stir into sweetened condensed milk. Pour chocolate mixture over crumb mixture, spreading evenly. Sprinkle peanut butter chips, remaining 1 cup chocolate chips, coconut and walnuts over chocolate mixture. Press down chip mixture lightly with a fork. Bake 25 to 30 minutes or until lightly browned. Cool completely in a pan on a wire rack. Lift from pan using ends of foil. Cut into bars. Store in an airtight container. Yield: about 2 1/2 dozen bars.
Place tomatoes and onion in a shallow serving dish. In another bowl, combine all remaining ingredients. Pour over tomatoes. Cover and refrigerate at least 2 hours or over night. Serves 10.
Place one layer, in a Pyrex dish, of spinach, sprinkle with salt and pepper. Crumble on bacon. Next, add eggs. Place on a layer of lettuce, salt and pepper to taste. Add peas, then onions. Cover with mayonnaise, seal at edge with mayonnaise. Top with cheese. Cover tightly with Saran Wrap and refrigerate several hours.
Place potatoes and onions in a large pot with enough water to cover vegetables at least 2 inches. Cook until potatoes are well done. Drain off liquid. Reserve. Mash potatoes and onions thoroughly. Add reserved potato water plus 1 or 2 cups more water. Stir well. Add carrots, garlic powder, salt and pepper. Simmer until carrots are tender. Garnish with parsley and add to soup. Serves 6 to 8.
Mix salt, sugar and saltpeter together, mashing all lumps. Divide in 3 portions. Cut pieces of meat lengthwise with grain so that slices will be crosswise. These pieces are best if not more than 5 pounds. Place meat in a large container and rub thoroughly with one portion of the salt mixture. Follow the same procedure the second and third days. Turn several times a day and let stand for 7 days. Then hang in a warm place to drip. When dripping stops, rub with hickory smoke wash. Hang in cool place for 6 weeks before slicing.
Mix cream cheese, onion, 1/2 shredded beef and seasonings. Shape into balls. Roll in remaining beef. Chill overnight.
Combine graham cracker crumbs with 1 stick margarine. Spread in 9 x 13-inch pan or Pyrex dish. Place in refrigerator.
Prepare crust; press in bottom of 9 or 10-inch spring-form pan. Bake 10 minutes at 350°.
Mix sugar, flour and salt in saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until thickened and boils. Boil 1 minute. Remove from heat. Stir at least half of hot mixture into eggs slowly, then blend with rest of mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Stir in vanilla. Pour into baked pie shell.
Slice or grind the vegetables to desired thinness. Bring to a boil the remaining ingredients and pour over the vegetables. Put in freezer containers and freeze. Remove from freezer and let thaw as needed.
Cook sausage until brown, stirring often. Drain. Roll out crescent rolls. Mix other ingredients, add beaten eggs. Pour mixture over dough. Bake in 375° oven for 25 to 30 minutes.
Mix dry ingredients. Add honey, vinegar, lemon juice and onion. Pour oil into mixture slowly, beating constantly with rotary or electric beater. Chill well before serving.
Brown and drain sausage. Mix soup, milk, salt, pepper and onion. In a greased dish layer 1/2 potatoes, soup mixture and 1/2 of sausage. Repeat. Cover and bake at 400° for 1 hour. Remove from oven and sprinkle with shredded Cheddar cheese. Return to oven until cheese is melted.
Grate rind and squeeze lemons. Mix with sugar. Add beaten yolk and milk. Stir well and freeze to mush. When at mushy stage, add stiffly beaten egg white. Pour into ice cube tray and freeze. Makes 1 full tray.
Preheat oven to 325°. Soften cream cheese. In a large bowl, combine cream cheese, refried beans and taco seasoning. Mix well. Add chilies, onion, sour cream and salsa. Mix well after each addition. Pour into medium baking dish and bake 45 minutes. Remove from oven. Add cheese to top. Return to oven and bake an additional 30 minutes. Serve with tostado chips.
For dressing, mix mayonnaise, sugar, and vinegar. Set in refrigerator to chill. Layer broccoli, onions, cheese and bacon. Let salad set in refrigerator. When ready to serve, pour dressing over salad. Toss to coat and serve.
Preheat oven to 425°. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Arrange half of potatoes in dish and drizzle with half of the butter. Sprinkle with half of salt and half of pepper and top with half of cheese. Repeat the layers. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender. Yields 7 servings.
Slice carrots thick. Cook in boiling, salted water just until tender, 7 to 8 minutes; drain. In a large kettle, place remaining ingredients and simmer 20 minutes. Pack carrots in hot jars. Cover with vinegar mixture. Process in boiling water bath for 5 minutes. Makes 6 pints. Carrots may be cut into lengthwise pieces. Baby carrots may be used.
Mash the avocados with a fork. Add the lemon juice; blend well. Add remaining ingredients; combine thoroughly. Serve with warm tostados or king size corn chips. Yields about 3 cups.
Mix dry ingredients and then add remainder and mix with electric mixer. Bake at 350° for approximately one hour. This usually makes 2 large and one small loaf.
Cream butter and sugar until light and fluffy.	Add eggs and beat well.	Add dry ingredients and milk. Mix well. Chill 2 hours. Roll out and cut. Bake at 325° for about 8 minutes. Decorate with your favorite frosting.
Skin chicken and roll in flour and salt mixture. Brown in cooking oil and turn over. Combine lemonade, 1/2 cup water, brown sugar, catsup and vinegar; pour over chicken in skillet. Cover and cook over low heat for 30 minutes. Remove chicken to serving plate and keep warm. Combine cornstarch and 1 tablespoon water. Gradually add to lemonade mixture, stirring until smooth and cook until thick. Spoon over chicken. Serve with rice and green salad. Great company dish.
Scald milk; add yeast cake in lukewarm milk. Add 1 1/2 cups flour, shortening and egg white beaten stiff, then add remaining flour and salt. Cover and let rise one hour, then use just enough flour to make out rolls and let rise another hour. Bake in medium oven.
Cook pasta according to package. Mix Uncle Ken's and Good Seasons together. Toss pasta and seasonings. Sprinkle Parmesan over pasta. Put pasta on top of vegetables.
Mix all ingredients in bowl. Take teaspoon of batter and roll into ball. Put on cookie sheet. Press with fork dipped in sugar, twice. Bake at 350° for 10 to 12 minutes. Makes about 2 to 3 dozen.
Melt oleo in pan. Do not stir. Mix 1 cup sugar, flour, baking powder, milk and salt together. Pour over oleo. Do not stir. Pour fruit and juice on top. Do not stir. Sprinkle with 3/4 cup sugar on top. Do not stir. Bake at 350° in a 9 x 13-inch pan for 1 hour.
Cut each steak in half and pound to tenderize. Spread each piece with mustard, salt and pepper. Place bacon, onion and dill pickle on top. Roll each steak and secure with a toothpick. Heat oil in a Dutch oven and brown meat on all sides. Turn heat down and simmer about 1 1/2 hours or until tender. Combine 2 tablespoons flour with 1/4 cup water. Add to pan and simmer. Add sour cream and heat thoroughly.
Brown beef, bell pepper and onions. Drain. Add remaining ingredients. Mix well and let simmer 1 hour.
Mix the first 4 ingredients and spread in large size dish. Bake at 350° for 15 minutes. Mix the next 3 ingredients and pour over first mixture when cooled. Mix pudding mix and milk; pour over second layer. Spread Cool Whip over and sprinkle nuts (if desired). Refrigerate several hours.
Preheat oven to 350°. Wash chicken breasts and place in a baking pan or dish. Sprinkle onions, garlic powder and Bac*O bits over the top of the chicken breasts. Drop a spoonful of soup on top and between each piece. Cover pan with foil or lid. Bake for 1 1/2 hours. The soup will mix with the juices from the chicken to make a smooth tasty sauce. Serve with rice, noodles or mashed potatoes. Makes 12 servings.
Cook and stir onion and pepper in hot oil in saucepan until tender. Stir in beans, water, barbecue sauce, bouillon cube and garlic powder. Bring to boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Makes 6 servings.
Prepare rice as directed on package, omitting margarine and salt. Heat oil in a large skillet on medium-high heat. Add meat, onion and garlic. Cook and stir until meat is browned. Add peppers. Cook and stir until tender-crisp. Stir in water, soy sauce and hot pepper sauce. Bring to a boil. Remove from heat. Stir in lime juice. Serve over rice. Makes 4 servings.
Place lobster in buttered baking dish. Mix ingredients, using enough butter to moisten well. Season with a few drops of either garlic or onion juice. Salt and pepper to taste. Bake at 350° for 20 minutes. Serve with lemon wedges.
Bake or buy angel food cake the day before you want to serve it. Slice cake across in three layers. Cook lemon pudding as directed on box, then cool. Whip cream and mix with cooled pudding. Spread on each layer, spread and sides on top. Refrigerate cake until ready to serve.
Chop green peppers. Drain beans. Mix green pepper and beans. Mix sugar, vinegar, salad oil, salt and pepper. Pour over vegetables and mix well. Cover and chill.
Generously grease bottom only of 13 x 9-inch baking pan. In large bowl, combine flour, brown sugar, peanut butter and butter or margarine. Reserve 1 cup. Add baking powder, soda, milk, vanilla and eggs to remaining crumb mixture. Blend at low speed until moistened, beat 3 minutes at medium speed. Pour batter into pan. Sprinkle with 1 cup reserved crumbs. Sprinkle chocolate chips over crumbs. Bake at 350° for 35 to 40 minutes, until toothpick inserted in center comes out clean.
Preheat oven to 425°. Line 24 medium tart tins with pastry. Beat eggs slightly, then beat in sugar, corn syrup, vinegar, vanilla and butter. Stir in fruit and nuts. Fill tart shells two-thirds full with mixture; cook about 20 minutes or until set. Cool for a few minutes in pans, then lift out and cool on racks.
Preheat oven to 375°. Combine 1 ounce of milk, margarine and cake mix in bowl; mix well. Spread 1/2 of the mixture into a 13 x 9-inch baking pan and bake for 6 minutes. Melt caramels and remaining milk in saucepan over low/medium heat. Layer chocolate chips, coconut flakes and nuts, then drizzle caramel over the top of baked 1/2 of cake mixture. Spread remaining 1/2 of mixture over the top and bake for 17 to 22 minutes. (Practice has shown 18 minutes makes a perfect brownie.)
Into medium bowl stir together eggs, turkey, gravy and pepper. Turn into well-greased 12 x 8 x 2-inch (2-quart) baking dish. Sprinkle with cheese. top with stuffing. Cover. Bake in 325° oven 25 minutes or until heated through. Sprinkle with parsley. Let stand 5 minutes. Serve with turkey gravy. Makes 4 to 6 servings.
Mix first 4 ingredients well. Add corn syrup and bourbon. Mix well. Roll into 1-inch balls. Roll in powdered sugar.
Mix in a medium bowl until blended. Can be made ahead of time. Refrigerate. Serve with assorted raw vegetables.
Beat together cream cheese and 1/2 cup sugar until creamy. Blend in 4 1/2 ounces Cool Whip. Pour in 9-inch graham cracker crust. Top with cherry pie filling or whatever topping you like. Chill 2 hours.
Mix and bake at 350° in a 9 x 13-inch cake pan for approximately 35 minutes.
Microwave caramels, margarine and water in qt. container on High for 2 1/2 to 3 1/2 minutes, until smooth, stirring every minute.
Mix together and press into 8 x 8-inch ungreased pan. Bake at 350° for 10 minutes.
Dissolve jello in boiling water; add cream cheese chunks, applesauce and Cranfruit, mixing well. Add chopped pecans; mix well. Place in 9 x 13 baking dish and chill. Serve with turkey and dressing on holidays.
Cream sugar and shortening. Add eggs, one at a time. Add flour, salt, vanilla and milk. When well blended, stir in nuts. Bake 1 hour, 15 minutes at 350°.
In each cup of the muffin tin, mix 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and a couple of drops of food coloring, a different color for each cup.
Mix dry ingredients. Mix eggs, shortening and buttermilk. Mix all ingredients together. Store covered in refrigerator. When ready to use, fill muffin cups 2/3 full. Bake at 350° for 15 to 20 minutes. Makes 60 muffins.
Grill hamburgers. Top with mustard, chili, onions and slaw for a genuine Carolina Burger!
Melt the butter and mix in the flour, being careful not to burn the mixture. Add milk and stir constantly, until thickened. Remove from heat and stir in baking powder. Add ham and peas to the white sauce. Season as desired. Reheat and serve with baked potatoes or hot mashed potatoes. This is also good over toast.
Cook rice 40 minutes or until done. Let set 15 minutes. Add meat and cook together 20 minutes. Add cabbage. Cook 10 minutes. Add salt to taste. Add peppers; mix and done.
Mix all together. Bake, uncovered, for 3 hours at 325°. Serve over noodles.
Mix together and put in a greased pan. On top of mixture, spread 2 cups corn flakes and 1/4 cup melted butter. Bake 45 minutes at 350°.
Cook sugar, cornstarch and milk until thick. Remove from heat. Add butter and vanilla. Mix well. Pour into baked pie shell. Sprinkle with cinnamon. Bake at 350° for 15 minutes. Cool.
Drain pickles. Make syrup of vinegar, spices and sugars. Bring to a boil and simmer about 5 minutes. Add pickles and allow to come to a boil. Let stand 24 hours before putting in jars. Keep in refrigerator.
Mix sour cream, cream cheese and taco seasoning together; spread on a foil-lined pizza pan. Add toppings. Serve as nacho dip. Keep refrigerated.
Put oil in Dutch oven; let it get hot, then add bacon to oil. Brown bacon, then add cabbage, onions and bell peppers. Add about 1/4 cup of water, then add the Ro-Tel. Continue to stir and let simmer until vegetables are tender, as desired. Add garlic salt to taste.
Drain fruit; mix together being careful not to mash. Add nuts and marshmallows to taste. Mix Cool Whip and chill. (I chill cans of fruit first.)
Soften yeast in 1/2 cup warm water. In a large bowl, combine the boiling water, the rolled oats, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups of the flour. Add eggs and beat well. Stir in softened yeast. Beat well. Add remaining flour, 2 cups at a time, mixing well after each addition to make a moderately stiff dough. Beat vigorously until smooth, about 10 minutes. Grease top lightly. Cover tightly. Place in refrigerator at least 2 hours or overnight. Turn out on well-floured surface. Shape in two loaves. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover and let rise in warm place until double, about 2 hours. Bake at 375° about 40 minutes. If crust browns too quickly, cover with foil last half of baking. Makes 2 loaves.
Cut cake into 14 slices, about 1/2-inch thick. Place 7 of the slices on individual dessert plates. Spoon half of the berries onto the cake slices, allowing about 3 tablespoons for each. Top with half of the whipping topping, allowing about 4 tablespoons for each. Repeat layers, ending with a dollop of whipped topping. Makes 7 servings.
Fluff up your pies with a silky meringue. Here's how to whip up one that's a pleasure to serve and eat:
Boil water. Remove from stove and add Jell-O to dissolve. Add partially thawed strawberries; stir well. Add mashed bananas, well drained pineapple and pecans. Mix well. Pour 1/2 the mixture into a Jell-O mold. Chill until set. Add sour cream on top of that, then the rest of the Jell-O mixture. Refrigerate.
Cream sugar and margarine. Add syrup and salt. Beat well. Beat in eggs, one at a time. Add pecans. Pour into shell. Bake at 325° for 1 hour. Insert toothpick in the center of pie to check if it is done. If not, cook for 10 minutes longer.
Mix in a large Tupperware bucket just enough hot water to melt sugar and Kool-Aid. Add remaining ingredients. Finish filling container with cold water. Freezes real good until time to use.
Heat juice, flour, egg, sugar and vinegar in pan and stir until thick. Set aside to cool. Mix apples, half the nuts and Cool Whip. Then mix with cooled mixture and let set in refrigerator 3 to 4 hours or overnight. Before putting in refrigerator, sprinkle top with remainder of nuts.
Put cabbage, beets and red peppers through food chopper. Place in saucepan with vinegar, sugar and salt. Tie spices loosely in a bag. Let simmer until beets are tender. Remove spices and fill hot jars; seal.
Sift together dry ingredients. Cut in shortening. Combine all other ingredients. Sprinkle 4 tablespoons mixture over flour mixture; mix with fork. Add 4 more tablespoons and continue mixing until pastry holds together. Gather dough with hands and press into ball. Wrap in clear plastic. Wrap; chill 15 minutes. Divide dough into 4 parts. Roll out between clear plastic wrap. Makes 4 crusts. Freezes well.