HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese, milk and sugar in large bowl with wire whisk until smooth. Stir in whipped topping. Spread on bottom of crust. Add pudding mix to milk; beat until well blended (mixture will be thick). Stir in pumpkin and spices with wire whisk. Spread over whipped cream layer. Refrigerate minimum of 3 hours. Can add additional whipped topping or nuts, if desired. Serves 8.
Mix all together (allow cheese to soften first). You may mold into balls or leave in bowl.
Make dough according to Bisquick package directions. Roll dough into small balls. Pour melted butter, sugar and cinnamon over dough. Bake at 350° for 20 minutes.
Cream butter and sugar together. Beat in eggs, one at a time. Stir in pineapple. Fold in the bread cubes. Turn into a greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour. This is great with ham.
Mix oil and dry ingredients in a shaker. Put crackers in a large flat pan. Pour oil mixture over them; stir well. Bake at 200° for 1 hour. Stir every 15 minutes.
Beat eggs slightly. Stir in sugar, melted oleo and flour to which cocoa has been added. Add vanilla and pecans. Bake in greased, floured 13 x 9 x 2-inch pan at 325° for 35 minutes. Remove from oven; cover with large marshmallows (cut in half), placing cut side down. Cover with chocolate icing.
Mix together ingredients. Bake in a greased and floured loaf pan at 350° for 1 hour, or until done.
Mix vanilla pudding, chocolate pudding and milk; mix well. Add vanilla ice cream. Pour into baked pie shell and frost with Dream Whip (made according to directions). Chill. Makes 1 pie.
Boil 1/2 cup milk, take off heat and pour into blender. Add gelatine; blend. Add 1/2 cup milk, egg yolks, cocoa, 1/4 cup sugar and vanilla. Blend at medium speed until well blended.
Heat oven to 425°. Place fillets in a greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish; season with salt and pepper. Beat egg white and 1/8 teaspoon salt until stiff but not dry. Fold in remaining ingredients; spoon onto fish. Bake, uncovered, 12 to 15 minutes or until fish flakes easily with a fork and topping is puffed and brown.
Mix and pour into custard cups or Pyrex bowl. Place in a cake pan that has about 1/2-inch boiling water in it. Bake at 350° until knife comes out clean.
Heat milk, sugar and shortening until shortening melts, cool. Dissolve yeast in water. Add to cooled first mixture. Add flour to mixture and mix with a rotary beater. Allow to rise until double (about an hour). Stir down and add remaining ingredients and enough flour to make it the consistency of biscuit dough. Shape rolls and dip in melted butter. Place in greased pan and allow to rise 2 hours. Bake in a 400° oven until brown.
Mash strawberries with sugar. Let stand 1 hour. Force through strainer. Add orange and lemon juices, ginger ale and 1/2 cup sugar to strained strawberry juice. Pour into large punch bowl. Add sliced strawberries. Makes about 3 quarts.
Brown ground beef. Add soup and water, diced celery and green pepper. Heat to boiling. Pour into Pam sprayed casserole dish. Bake 1 hour in 350° oven. Serve with bran muffins and salad or muffins of your choice. Do not add salt.
Stick cloves in the mandarins and roast in a warm oven, about 250°, until skin is brown. When skin is brown, take out of oven, cut into quarters and put in a saucepan, cover with Claret or Burgundy. Add sugar and let simmer until hot. Strain. Serves 4 to 6.
Blend milk into cream cheese. Add confectioners sugar to cream cheese. Spread on pie shell. Cover with whole fresh strawberries. Combine sugar, cornstarch and water. Stir until blended. Add 1 pint strawberries, cook until thickened, stirring constantly. Mix in food coloring in pie shell. Decorate with whipped cream.
Fry hamburger. Add bread and seasonings until browned (do not stir after adding the following). Layer corn and onions. Cover with tomatoes and tomato sauce. Do not stir; cover. Simmer 20 minutes.
Thaw pastry and separate into thirds. Place 1/3 in greased 15 x 10 x 1-inch pan. Brush sheet with melted butter. Combine nuts, sugar and cinnamon. Sprinkle 1/2 over buttered pastry; repeat 1/3 dough and butter each sheet. Cut into 2 inch diamonds. Bake at 400° until brown and crisp, 30 to 35 minutes.
In saucepan, combine pineapple and sugar. Bring to a boil. Cook until thick, stirring constantly. Cool. Stir in nuts. Soften and mash cheese with enough milk or mayonnaise to make a good spreading consistency. Combine with pineapple mixture. Spread on thin bread. Trim and cut into squares. Makes 4 cups.
1. Melt butter in a medium saucepan over medium heat. 2. Add onion and cook for about 2 minutes. Add garlic and cook 3 more minutes. 3. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Makes about 3 cups.
Preheat oven to 350°. Grease square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch. In medium bowl combine baking mix, sugar and cocoa; mix with spoon or fork until blended. Add butter, eggs and vanilla, mixing well. Stir in chocolate chips. Spread into pan. Bake 25 to 30 minutes or until wooden pick inserted into the center comes out clean. Cool completely.
In a mixing bowl, beat egg whites, oil and brown sugar until smooth. Add yogurt and vanilla. Beat again. Add flour, cocoa and salt. Beat until well-mixed.
Mix mushroom soup and milk. Layer in casserole dish in following order: 1/3 cup soup mixture, 1/2 eggs, 1/2 cheese, all the eggplant and other 1/2 eggs and cheese. Cover with rest of the soup mixture. Top with buttered cracker crumbs. Bake in 350° oven until brown and bubbly.
In mixing bowl combine pudding mix and evaporated milk. Beat on low speed for 2 minutes. Mixture will be thick.
Spread with tips of fingers just enough of egg mixture on bottom and sides of pie shell to coat it. Place in oven for 5 minutes at 425°; this prevents a soggy crust. Add to rest of egg mixture the rest of the ingredients. Mix and pour into pie shell. Bake at 350° for 40 minutes. Test with knife for doneness.
Mix cake mix per directions on box. Pour into 9 x 13-inch pan and bake for 15 minutes at 350°.
Trim crust from bread. Cut each slice into 4 or 5 sticks. Bake sticks and crusts for 45 minutes at 250°. Heat oil and peanut butter. Keep on low. Dip sticks into oil mixture and roll in mixture of bread crumbs (made from toasted crust) and sesame seed.
Mix pudding and pineapple and let stand a few minutes; add Cool Whip and nuts. (Add marshmallows, if desired).
Heat until smooth chicken soup and milk. Brown ground beef and drain. In 8 x 8-inch baking dish, alternate sauce mixture, beef and tortillas. You may tear tortillas as you place in layers; use sauce last. Sprinkle top with grated cheese. Bake in 350° oven for 30 minutes.
Cream butter, sugar, flavoring and egg yolk. Stir in flour and cinnamon until smooth. (The dough is very stiff.) Pat out on greased jelly roll pan. Brush top with beaten egg white and sprinkle with nuts. Bake at 350° for 25 to 30 minutes. Cut in bars at once and remove from pan.
Blend butter or margarine and powdered sugar. Add egg and vanilla. Add flour. Divide into 3 portions. Add food coloring to 2 portions. Press out with cookie press. Bake 8 to 10 minutes at 375° or until slightly browned.
Mix dry ingredients; cut in butter, then add cheese. Pour milk into mixture slowly (might need a little less). Drop dough from tablespoon onto greased baking sheet. Bake for 15 minutes at 450° (or until lightly browned).
Mix oil, sugar, vinegar and cake coloring together. Beat in eggs and vanilla. Add dry ingredients. Bake at 350° for 35 minutes. Use 2 greased and floured cake pans.
Slice stem ends from green peppers; scoop out seeds. Blanch in boiling water for 5 minutes; drain. Combine ground beef, egg, salt, rice, 57 sauce, half of the barbecue sauce and onion. Fill peppers; place in saucepan. Combine remaining barbecue sauce, tomato juice and sugar; pour over peppers. Bring to a boil. Simmer, covered, for 40 to 60 minutes. Baste occasionally. Serves 6.
Boil potatoes until tender, cool slightly, peel and dice. Saute onions in margarine. Add onion mixture to potatoes along with the rest of ingredients. Pour mixture into 12 x 8-inch casserole dish and bake 30 minutes at 350°.
Melt butter in a 9 x 9 x 2-inch pan. Sprinkle in a layer each of graham crackers, coconut, chocolate pieces and nuts. Pour condensed milk over nuts. Bake at 350° for 30 minutes. Cool in pan. Makes 16 squares.
For filling, in a bowl, combine Mozzarella cheese, pepperoni and pizza sauce. Set aside. Separate biscuits. Flatten biscuits to 3-inch circles. Place 1 rounded tablespoonful of filling in the center of each circle. Bring edges of dough together. Pinch to seal. Place, seam side down, on greased baking sheet. Bake in a 350° oven for 12 to 15 minutes or until golden. Serve warm. Makes 20.
Cream sugar and shortening. Add eggs. Blend in remaining ingredients. Use tablespoon of dough for each cookie. Bake on greased pan. Sprinkle with plain or colored sugar before baking. Bake at 375° for 10 minutes.
Add first 4 ingredients in a mixing bowl. Then add egg yolks, milk and oil; beat until creamy smooth. Beat egg whites (in a separate bowl) until stiff. Fold into first mixture.
Mix in pan the sugar, cocoa, milk and margarine. Put on medium heat; cook until it starts to boil. Remove from heat; cool for 1 minute. Add peanut butter, vanilla, salt and oats; stir well. Drop by teaspoonfuls onto wax paper.
Combine Jell-O with 1 cup water. Let Jell-O cool. Prepare pie pan (large). Rub unsalted margarine on pie pan (bottom and sides). Beat cold evaporated milk and add Jell-O, a little at a time. Add sugar and rind. Beat until fluffy.
Cut peel of oranges into 4 sections with sharp knife. Remove peel carefully with fingers. Scrape white membrane from peel with spoon. Cut peel lengthwise into strips 1/4-inch wide. Heat peel and 8 cups water to boiling in a 3-quart saucepan. Reduce heat. Heat, simmer, uncovered, 30 minutes. Drain. Heat 2 cups sugar and 1 cup water to boiling in a 2-quart saucepan, stirring constantly until sugar is dissolved. Add peel; simmer, uncovered, stirring occasionally, for 45 minutes. Drain in strainer. Roll peel in 1 1/2 cups sugar. Spread on wax paper to dry.
Mix first 3 ingredients together. Add rest of ingredients. Stir together. Grease 9 x 9-inch baking dish and bake at 350° for about 30 minutes or until golden brown.
Tender chicken in water with seasonings. Debone. Cook with vermicelli in broth. Melt Velveeta; saute onions and bell peppers in margarine. Add soups, pimento, peas, mushrooms, Ro-Tel and cheese. Mix in vermicelli and cheese sauce together with enough broth to make soupy. Bake at 350° until bubbly. Makes 2 large 9 x 13-inch pans.
Cream well: milk, margarine and sugar. Cook on High for 8 minutes (I stop it twice to stir). Remove and add chocolate chips. Mix well. Then add Marshmallow Creme and vanilla. Mix well. Pour into greased glass dish or pan. Refrigerate.
Peel a banana. Stick peanuts in the sides and sprinkle with carob powder. Eat!
Form small meat balls with the beef, onion, carrot, egg, water and bread crumbs. Grease a cookie sheet. Place meat balls on sheet and cook at 400° for 20 minutes. Simmer cranberry sauce with chili sauce. Add meat balls and simmer, covered, in oven for 1 hour.
Cook broccoli according to package directions (drain well). Add soup, mayonnaise, eggs, milk, onions and 1/2 cup cheese; mix well. Pour into lightly greased casserole dish. Top with remaining 1/4 cup cheese. Mix melted oleo with the stuffing; sprinkle on top of casserole. Bake at 350° for 25 to 30 minutes. Extra good!
Cover all with water and cook until tender. Fry 8 slices of bacon. Save 6 tablespoons of drippings and make white sauce. Add white sauce to soup. Crumble bacon and add. Heat thoroughly.
Combine cocoa, sugar and salt in saucepan. Add corn syrup and milk. Cook over medium heat, stirring until sugar dissolves. Continue cooking, stirring constantly to soft boil stage. Remove from heat. Stir in peanut butter, oats, coconut and peanuts. Drop by teaspoons onto wax paper.
Saute onion in butter (not browned). Add hamburger and fry. (Does not have to be browned.) Add all other ingredients and simmer about 1 hour or until tender.
Beat egg whites until foamy. Gradually beat in sugar until meringue will stand in soft peaks. Mix crumbs, dates and nuts together. Add baking powder. Fold in beaten egg whites. Pour into a 9-inch buttered and floured pie pan. Bake at 325° for 45 to 50 minutes. Cool and serve with unsweetened whipped cream. Serves 6 to 8.
Place roast on large sheet of aluminum foil. Spread steak sauce over roast. Sprinkle with dry soup mix, salt and pepper. Pour mushroom soup over the top. Fold foil to seal tightly. Bake at 325° for 3 hours and 30 minutes. Serves 6.
Measure butter and soda; mix. Add vanilla, then the sugar, gradually creaming thoroughly. Add eggs, one at a time, until mixed. Add flour and milk alternately. Add pecans. Bake at 325° for about one hour.
Mix catsup, brown sugar, liquid smoke, garlic powder and onion powder. Cut ribs into single pieces. Broil each side 15 minutes. Place in crock-pot. Cover with sauce. Cook on low 8 to 10 hours. (High temperature is too hot. It burns the sauce and ribs.)
Pat the ham dry with paper towels. Spread the cream cheese on the top of the ham. Sprinkle with chives. Roll tight. Slice into chunks. Serve cold.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan; set aside. In a large bowl, combine the chocolate cake mix, melted butter, 1/2 cup of the milk, the egg and 3/4 cup of the peanuts; mix at medium speed until well blended. Spread the mixture evenly into the prepared pan. Bake at 350° for 20 to 25 minutes, being careful not to overbake. Remove from oven to cool.
Mix dry ingredients together. Add onion, then buttermilk and finally a beaten egg. Drop by spoonfuls into the pan, in which fish have been fried. Fry to a golden brown and drain.
Grate all the orange peel into a small bowl. Put the cranberries and the fruit pulp through a food chopper, grinder or blender. Mix sugar into orange cranberry mixture. Add grated orange peel. Cover tightly. Refrigerate until cold. Delicious served with turkey or chicken.
Mash cranberry sauce and add Cool Whip. Then mash bananas well. Add to Cool Whip mixture. Then add well drained pineapple. Put in square dish or pan and leave in freezer overnight.
Prepare evening before. Cook sausage and drain thoroughly. Beat the eggs and milk slightly. Add sausage, cubed bread and cheese. Pour into 8 x 8-inch or 13 x 9 x 2-inch casserole and cover with foil. Refrigerate overnight. Bake, uncovered, for 45 minutes or until firm in a preheated 350° oven.
Dissolve jello. Add thawed berries. Pour on top of cheese mixture. Refrigerate. This is so good!
Blend all ingredients except nuts and parsley (by hand, not in a blender). Form a ball. Roll in crushed nuts and parsley. Chill. Serve with crackers.
Cook onion, garlic and butter until soft. Add tomatoes, tomato sauce, chilies and seasonings. Bring to a boil. Cover and simmer 20 minutes. Soften corn tortillas in hot oil until soft; drain on paper towel. Stuff each tortilla with 2 to 3 strips of chicken, 2 teaspoons cheese and 1 tablespoon sauce. Roll tortilla and place seam side down in greased baking dish. Mix sour cream into remaining sauce and pour over enchiladas. Sprinkle cheese over top. Cover and bake at 350° for 40 minutes.
Brown hamburger and onion. Add garlic, salt and pepper. Drain grease. Add Ragu and simmer all for 20 minutes. Separately cook the rotini per box instructions. Drain and then pour into the hamburger mixture.	Pour mixture into a greased 9 x 13 pan and then add the cheese on top, followed by covering the mixture with the pepperoni slices. Bake at 350° for 30 minutes.
Boil the first 4 ingredients for 5 minutes, then chill. Add the rest of the ingredients and mix. Bake at 350° for about 1 1/4 hours or until done. I use a loaf pan.
Beat pudding mix and milk with wire whisk 1 to 2 minutes. Mix in 1/2 c. marshmallows, the banana and pineapple with juice. Spoon some of mixture into parfait glasses. Add a layer of the remaining ingredients, alternate with layers of pudding. Chill. Makes 6 servings.
Beat cream cheese and butter in a large bowl on medium speed until smooth. Beat in powdered sugar and vanilla until light and fluffy.
Brown hamburger and onion. Place in bottom of large baking dish. Layer carrots, celery and peas next and top with potatoes. Cover with a layer of uncooked noodles and pour tomatoes over all. Season with salt and pepper to taste. Bake at 350° until done. (If more liquid is needed, use tomatoes, tomato juice or water, as desired.) Serves 6.
Combine ingredients; beat with electric mixer 2 minutes. Bake in 10-inch greased tube pan for 1 hour at 350°.
Mix together. Pour in greased muffin pan. Cook at 350° until golden brown. Makes 18 to 20 large muffins.
Mix boiling water and flour. Cook for 1 minute; add milk and egg yolks. Cook until thick; add lemon juice and butter. Cook a little longer. Makes 1 pie.
Soften cheese and add other ingredients. Form into a ball and roll in nuts. Chill.
Preheat oven to 200 degrees. On wax paper, combine flour, salt and pepper. Dredge veal in flour mixture, coating well on both sides. In 9-inch skillet, heat oil over medium heat; add veal and cook 1-2 minutes each side, until brown. Transfer veal to oven and keep warm. In same skillet, heat margarine over high heat. Saute mushroom and onion until lightly browned. Reduce heat to low and add half and half, parsley, mustard and lemon juice, stirring constantly, until mixture comes to a boil and is thickened. Pour over warm veal.
Combine all ingredients and mix. Bake at 350° for 1 hour. Yields 2 loaves.
Brown ground beef with onion; add green chiles and Ro-Tel tomatoes. Add chili powder, salt and pepper. Let simmer on low for 1/2 hour. Stir in cream of mushroom soup. In a separate casserole dish, layer the bottom with chips and cheese. Bake at 350° until cheese melts. Serve with sour cream on top.
Mix oil, sugar, vanilla and eggs. Add flour, baking soda, cinnamon and salt. Stir in pie filling, chips and nuts. Bake at 350° for 1 hour in a fluted tube pan. Cool 15 minutes. Remove from pan. Cool. Sift powdered sugar on top.
Combine all ingredients other than meat. Let meat stand in marinade all day. Sear meat in a frying pan on all sides. Put in a hot oven (500°) and cook for 15 minutes. The middle should be rare with the outside pieces more done.
Bring first 3 ingredients to a boil and cook 2 to 3 minutes or until sugars are dissolved. Add vanilla and maple flavorings. Can be stored in cabinet or refrigerator. Best when served warm.
Pour boiling water over raisins and let stand until cool. Cream sugar and butter together. Add egg. Sift together dry ingredietns and add to creamed mixture. Add raisins, vanilla and nuts. Bake 1 hour at 350°. Makes 2 loaves or 4 cans (ungreased; use 1 pound coffee cans or vegetable cans).
Cook celery in a small amount of water for 5 minutes. Drain. Mix celery with chestnuts and soup. Saute bread crumbs and almonds in margarine. Place celery, chestnuts, and soup in a buttered casserole. Top with bread crumbs and almonds. Bake at 350° for 30 minutes. You may add some of the bread crumbs and almonds into mix, but save some for topping. Good with chicken or turkey.
Brown onion in oleo; add garlic salt. Mix with rice and shrimp; add tomatoes and rest of seasonings. Bake in 350° oven for 1 1/2 hours.
Bring raisins, water, sugars, lard and cinnamon to a boil, turn heat down and boil for approximately 1 minute. Turn off and cool completely. Add baking soda, vanilla flour and nuts. Mix well. Bake in a greased and floured 9 x 13 cake pan at 350 degrees for 30 to 40 minutes or until a toothpick comes out clean.
Stir together flour, brown sugar, nuts and melted butter. Spread 2/3 in bottom of 13 x 9 x 2-inch baking pan. Reserve the rest for top. Bake about 20 minutes in a 350° oven. Combine egg whites and sugar and whip to stiff peaks; add berries and lemon juice. Fold in whipped cream; pour over crumbs. Top with remaining crumbs. Cover and freeze. Cut in squares to serve.
Pour buttermilk into well (hole) of flour in bowl (self-rising flour). Using spoon, gradually mix until good handling dough. Then pinch off and roll in both (cupped) hands. Place top side in pan to grease them all over. Bake at 350° until brown.
Mix okra and salt with enough corn meal to coat it. Put in frying pan with hot oil. Cook until brown or tender enough to eat. Stir often. Serve while hot.
Put on rubber gloves; cut up peppers. Add stuff and boil. Simmer 5 minutes. After boil, seal in hot pint jars.
Heat drippings in saucepan. Add other ingredients and simmer 2 or 3 minutes. Add pork and simmer 5 to 10 minutes, longer if time permits. Serve on buns or use as main dish. The longer it simmers, the better it is.
Combine all ingredients except steak and onions. Place flank steak and onions in shallow glass dish.
Cream shortening and sugar; add eggs and mix well. Sift dry ingredients and add alternating with milk. Bake at 400° for 25 to 30 minutes.
Melt butter in a 9-inch pie plate. Add chilies. Top with cheese. Beat eggs, milk and salt. Pour over top of cheese. Bake at 350° for 35 minutes. Serve with crackers.
Cut potatoes into French fry size strips. Put into a single layer in a 9 x 13-inch pan, that you have sprayed with Pam. Chop up garlic. Drop over potatoes. Lightly drizzle olive oil over potatoes. Bake about 45 minutes at 425°, stirring occasionally. Put under broiler for last 5 minutes to crisp.
Mix together all of the ingredients. Shape into log roll. Wrap in 5 or 6 slices of beef.
Place sliced vegetables in bowl. Combine the remaining ingredients and bring to a boil for 1 minute. Pour over vegetables and refrigerate for at least 6 hours before serving.
Cook onion in oil until tender. Stir in chili powder and cook 1 minute more. Add broth, tomatoes and chili beans. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Stir in chopped chicken and continue cooking until chicken is heated.
Remove any visible fat from ham and place in shallow dish. Combine all remaining ingredients and pour over ham. Let ham marinate at room temperature for 1 hour or refrigerate overnight, spooning marinade over ham several times. Place ham on grill 4 to 6 inches from coals. Cook 10 to 15 minutes turning once or twice and brushing with reserved marinade. Serve as a sauce on the side.
In large deep skillet pour thin layer cooking oil. Chop chicken pieces into 2-inch pieces. Cook on medium heat until brown. Season with pepper and garlic salt. Slice zucchini 1/2-inch thick, then cut each slice in quarters. Allow them to cook with chicken for a couple of minutes. Dice onion and let it brown. Dice tomatoes and combine with rest of ingredients in skillet. Add corn, including water. Cover and simmer 20 to 30 minutes. Dish is somewhat soupy.
Crust:	Cream together butter and brown sugar. Add flour and chopped nuts. (I used walnuts.) Press dough into buttered 9 x 13-inch pan and bake 10 minutes at 375° or until top browns.
Combine ingredients well. Store in airtight container. Mix 3 teaspoons in mug of boiling water. Enjoy.
Let pickles, onions and peppers stand three hours in salt water. Drain them. Bring sugar, vinegar, celery seed and mustard seed to a boil. Add pickles, onions and peppers. Bring to a boil. Put in jars and seal.
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chocolate chips. (Batter will be stiff.) Drop by rounded measuring teaspoonfuls, about 2-inches apart onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Place cream cheese and water in small saucepan and cook on low heat until 115° to 120°, stirring occasionally until smooth. Remove from heat. Stir in egg and vanilla. Stir together roll mix, yeast packet and 1/3 cup sugar. Add cream cheese mixture, mixing until dough pulls away from sides. On floured surface, knead dough 5 minutes or until smooth. Cover and let rest in warm place 30 minutes.