HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Spoon into crust. Chill. Garnish, if desired.
Mix all together except nuts. Spread out on cookie sheet. Spread pecans over dough. Take egg white (not whipped) and brush over the top. Mash nuts down in dough. Bake at 325° until brown. Cut as soon as you take out of oven and take up on wax paper to cool.
Soften butter and add milk, peppermint and coloring. Sift sugar; mix, then knead with hands. Mold as desired. Let dry on wax paper 12 hours. Can freeze in tightly sealed container.
Pound chicken and dip in bread crumbs (plain). Sprinkle lemon pepper seasoning over it. Melt butter or oil over medium heat and brown chicken, then drain and line in dish. Pour sauce over chicken and cut tomato wedges for top of each piece. Lay Swiss cheese over each piece. Bake 15 minutes at 350°.
Combine ingredients in the order given; chill and serve on lettuce leaf. Serves 6.
Great for gifts, bazaars, bake sales, craft shows! Read all instructions before beginning.
Mix Knox gelatine, sugar and salt; gradually stir in eggnog. Warm over low heat until Knox gelatine is dissolved. Chill until mixture folds well. Fold in whipped cream, flavoring and 1 1/2 cups fruit cocktail. Chill again 5 to 10 minutes, until mixture mounds. Heap into pie shell. Decorate with remaining fruit cocktail. Chill 2 to 4 hours.
Layer in casserole dish in order listed (ground beef, beans, soup, tortillas, cheese and Ro-Tel). Bake at 350° until hot and bubbly, approximately 30 to 45 minutes.
Place soup, chicken, thyme and sweet potatoes in crock-pot. Cook on medium 1 hour and on low 5 to 6 hours, adding peas in last hour of cooking.
Let cream cheese soften. Mix well with sugar. Bake pie crust and let cool. Beat whipping cream with vanilla until stiff; fold whipped cream into cheese and sugar mixture. Line bottom of pie crust with sliced bananas. Put cheese and whipped cream filling on top of bananas. Spread pie filling on top of whipped cream. Chill.
Put deer meat in a steel mixing bowl or glass and add remaining ingredients. Mix well and make into patties. Roll patties in ground cracker crumbs. Can place on wax paper and store in refrigerator until ready to cook. Fry in electric skillet at 350° until lightly brown and done.
Mix together in a large sealable bag. Add meat and seal. Keep refrigerated. Turn to coat all meat every 15 minutes for 1 hour or less. Drain meat and cook on grill as desired.
Cook broccoli in a little water until thawed; drain. In another pan, melt cheese, soup and lemon juice, stirring constantly. Add broccoli to cheese mixture. Serve with the big Fritos.
Preheat oven to 350°. Combine crumbs, sugar and margarine; press in the bottom of a 15 x 10-inch jellyroll pan.
Mix the ingredients well. Cook 1 pound of the shells or manicotti in boiling water for 5 to 6 minutes. Pasta must be on the hard side. Drain and run cold water on it. Pour some of your favorite spaghetti sauce in bottom of baking dish. Use a spoon or pastry bag to fill each shell or manicotti with cheese mixture. Place side by side in baking dish. Pour spaghetti sauce over (as much as desired). Sprinkle with Romano cheese. Bake, covered, in 350° oven for about 40 minutes.
Saute onion in butter until tender; remove from skillet and set aside. Add beef to skillet; saute until brown. Stir in flour, salt, pepper, marjoram, thyme, bouillon and cooking wine. Cover and cook over low heat 3 hours. Stir in mushrooms and sauteed onion. Serve over noodles. Can be served over rice.
Mix ingredients together, reserving club soda until ready to serve. This is a "not too sweet" punch that gets rave notices.
Combine dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes or until tests done. Cool for 10 minutes. Remove from pans and cool completely. Spread Cream Cheese Frosting between layers and on top and sides. Sprinkle with nuts.
Heat oven to 350°. Beat sugars, oleo, peanut butter, vanilla and eggs until creamy and well blended. Mix in flour, oatmeal, baking soda and salt. Stir in chocolate chips. Bake for 10 to 12 minutes, or until light golden brown.
Put all ingredients, except okra, in large pot. Cover with water and cook until tender. Keep enough water on vegetables to look "soupy." Then add okra and simmer about 4 or 5 minutes longer.
Mix ingredients and pour over both sides of brisket that has been placed in a large plastic bag. Close bag tightly and refrigerate for 24 hours. Cook as desired. Recommended: cook for 4 hours in a 300° oven.
Combine in mixing bowl all ingredients except whipping cream. Spoon into greased 9 inch square pan. Bake at 350° for 40 to 45 minutes. Serve with whipping cream and a cold glass of milk.
Pour the boiling coffee over the cocoa and baking soda in a large bowl. Let cool to lukewarm. Cream sugar and oleo. Add eggs. Beat well. Add cooled cocoa mixture. Add flour and buttermilk alternately. Stir in vanilla. Bake in 9 x 13-inch pan for 35 minutes at 350°.
Mash avocados; add garlic, salt, lemon juice, Worcestershire and Tabasco. Mix well. Leave two avocado seeds in the bottom of your dip.
Cream oil, sugar and eggs until light. In seperate bowl, sift flour baking powder, and salt. Add dry ingredients alternately with milk and vanilla to the egg mixture. Add blueberries. Pour into greased 9x13-inch pan. Bake at 350° for 35-40 min. until brown. Sugar may be sprinkled on top.
Pour water over Jell-O. Chill until slightly thickened. Cream the sugar, cheese and vanilla. Add Jell-O and lemon juice. Mix well. Fold in stiffly beaten milk. Mix graham crackers and butter. Press firmly in bottom and sides of a 9 x 13-inch pan. Chill overnight.
Beat eggs together. Add the sugar and cream well. Add flour, baking powder, salt, vanilla, and almond flavorings. Add dates, cherries, pineapple and nuts. Hand mix well. Pack into wax paper lined, greased and floured tube pan. Bake at 250 degrees 4 to 5 hours over a pan of water. Let cake cool completely before removing from pan.
Put salt, pepper, flour and meat into paper bag and shake, being sure to coat meat well. Brown meat in heavy skillet; drain off any grease. Add water, broth, bay leaf, onions, tomato sauce and sherry. Bring to a boil and simmer 1 1/2 hours.
Melt caramels with 1/3 cup milk (in double boiler or microwave); set aside.
Cut or chop sauerkraut; set aside. Cream shortening and sugar. Beat in eggs one at a time, beat after each egg. Beat in vanilla. Sift dry ingredients and cocoa, add to creamed mixture alternately, begin and end with flour. Stir in kraut. Bake in well greased 9 x 13 inch pan. Bake 35 minutes at 375°.
Mix all ingredients except cabbage. Add dressing to cabbage and mix well. Serve ice cold.
Break meat into small chunks; place in slow cooker. Add all other ingredients, except beans; cover and cook on low heat for 5 hours or high heat for 3 hours. Stir, mix in beans (including juices). Cover and cook 1 hour longer on low heat or 1/2 hour longer on high heat.
Combine all but last 3 ingredients. Place in buttered, 1 1/2-quart casserole dish. Top with cheese slices. Combine margarine and crumbs; sprinkle over top. Bake at 350° for 30 minutes. Makes 6 servings.
Combine eggs, sugar and corn syrup. Beat well. Blend in 1 cup pecans, salt, vinegar and butter. Pour into pie shell and bake at 350° until set.
Coat salted okra with corn meal and flour. Fry in pan of oil. Cook to golden brown; remove, add chopped tomato and onion. Toss.
Do not pare cucumbers; slice thin. Add onions, peppers and garlic. Add salt. Cover with cracked ice. Mix thoroughly. Cover and let sit 3 hours. (I use large roaster pan.) Drain well. Combine remaining ingredients; bring to a boil. Add cucumber mixture and stir well. Heat to boiling. Seal in hot sterilized jars. Makes 5 quarts. Be sure to pack cucumbers in jars.
Brown ground beef and onion in a large pan. Do not drain grease. Add tomato juice, beans, chili seasoning and tomato. Let simmer 20 to 30 minutes. If you prefer a thicker chili, add a small can of tomato paste.
Cream oleo and sugar; add eggs. Sift flour; add alternately with milk. Stir in syrup. Melt candy bars; add to mixture. Pour in greased and floured Bundt pan. Bake at 350° until toothpick comes out clean.
Mix jello in 2 cups of hot water and cool in refrigerator until partially set. Beat cream cheese and sugar together. Add jello and lemon juice and beat well. Stir in Cool Whip until well blended. Add marshmallows, oranges and crushed pineapple. You may add one cup of white grape halves also, if you wish.
Preheat oven to 350°. Combine meat, barbecue sauce and pepper; heat thoroughly, stirring occasionally. Fill rolls with meat mixture and process cheese food; wrap in foil. Bake 10 minutes. Makes 6 sandwiches. Preparation time: 15 minutes. Cooking time: 10 minutes.
Combine and simmer the chili sauce, 1/4 cup finely grated onion and the cranberry sauce. Combine hamburger and onion and make into 1-inch meatballs. Place in a 9 x 13-inch baking dish. Pour sauce over meatballs. Bake in a 350° oven for 1 hour.
In a 2 to 3-quart saucepan, melt butter over low heat. Add the sugar and stir constantly over medium heat until mixture comes to a boil. Then add the corn syrup and continue to cook over a medium-high heat, stirring constantly, until temperature reaches 297° (do not undercook). Remove from heat. Add salt and nuts and gently mix in.
Cook rhubarb with sugar. Cool. Dissolve jello in hot water, let cool. Add pineapple, celery, nuts, and rhubarb. Chill for several hours.
Place crackers in paper bag.	Mix rest in a bowl and add remaining ingredients. Shake well and serve.
Mix all ingredients together. Put in 1 1/2-quart casserole dish. Put remaining noodles on top. Bake at 325° for 40 minutes.
Salt and pepper to taste. Put squirrels in 5-quart boiler. Cover with water and boil until tender. Remove meat; debone and set aside.
In microwaveable pan, place apples in bottom and simply add all other ingredients on top. Blend prior if preferred. Microwave 5 to 7 minutes on High.
Cut up cooked chicken. Separate crescent rolls. Place about 1 tablespoon chicken on the wide end of the crescent and roll up. Combine soup, cheese, butter, milk and pepper and heat until smooth. Pour 1/3 of the sauce on the bottom of a 9 x 13-inch pan. Place chicken rolls on sauce and pour rest of the sauce over. Bake at 325° for 30 to 35 minutes or until tops of rolls are golden brown. Serves 10 (2 rolls each).
Heat soup and cheese, then add gelatine that has been dissolved in cold water. Add mayonnaise, celery, peppers, pecans and onion juice. Put in oblong pan and top with sliced olives. Chill.
Cook broccoli; drain. Mix all remaining ingredients except crumbs or crackers. Pour mixture over broccoli. Sprinkle crumbs over top. Bake at 350° for 45 minutes.
Beat egg yolk well. Add sugar, butter, squash, milk, salt and cornstarch. Mix together and add vanilla. Over medium heat, bring mixture to a complete boil. Pour into baked pie crust. Spoon meringue on top and bake at 400° for 10 minutes, until brown.
Ginger ale is added the very last minute. Serve over ice cubes in a large punch bowl. If necessary, add 1 ginger ale. Get ready 1/2 hour ahead.
Using a foil casserole pan, put cooked vegetables in the bottom. Cover with mixture of eggs, soup, milk and cheeses. Top with crushed Ritz crackers; dab approximately 3 tablespoons margarine on top of crackers. Bake at 400° for 1 hour until browned and bubbly.
Put a layer of chicken in 2-quart baking dish, a layer of green pepper and then a layer of onions. Sprinkle with parsley. Repeat until all vegetables are used.
Bake yellow cake mix as directed. Cut cake in half. Break one half in bowl. Add 1 box pudding mix (mixed as for pudding), 1 can crushed pineapple and 1/2 can cherry pie filling. Then add a little Cool Whip and one sliced banana. Then repeat with more layers of same. Slice a banana on top; cover with Cool Whip and top with nuts. Let set in refrigerator.
In small bowl, blend pie filling mix, whipped topping mix, milk and vanilla on low speed of electric mixer. Increase speed to high and beat until very thick, about 3 minutes. Pour 1/3 of mixture into crust. Layer slices of banana on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill until set, about 1 hour. Garnish with banana slices and additional whipped topping, if desired. To prevent darkening, dip banana slices for garnishing in lemon juice.
In a large bowl, combine all ingredients except cheese, potato chips and almonds. Place salad in a 2-quart Pyrex oblong casserole. Top with cheese, potato chips and almonds. Refrigerate overnight. Bake in a 350° oven about 45 minutes. Serves 10 to 12.
Combine dressing, parsley and basil in small bowl; cover and chill. Alternate squash, onion, tomatoes and mushrooms on 8 skewers. Spray grill rack with vegetable spray; place on grill over medium heat. Place kabobs on rack and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. Serve with 1/2 cup rice on each plate and top with 2 vegetable kabobs. Serves 4.
Cream together sugar and shortening. Add egg, bananas and cream. Add flour, baking powder, salt, nutmeg and cinnamon. Mix well. Add oatmeal and walnuts. Mix well. Drop from teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Spray a saute pan with nonstick cooking spray lightly. Brown banana; add orange juice, apples and optional fruit. Continue cooking on medium heat until apples are softened and orange juice is reduced. Spoon over yogurt and sprinkle with granola.
Cream butter, shortening and brown sugar a little at a time. Beat well. Add white granulated sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each. Beat 3 minutes. Sift together dry ingredients; add alternately with milk to creamed mixture. Add vanilla and nuts. Bake in a tube pan which has been greased and floured. Bake 1 hour and 30 minutes at 325°.
Heat ingredients, stirring to thicken and mixture is clear. Coat pork with sauce. Also good to use as a sauce after pork is cooked.
Slice bananas into bottom of crust. Spoon softened ice cream on top. Freeze for 2 hours. Top with unheated hot fudge, pineapple preserves, whipped topping, chopped nuts and a maraschino cherry.
Mix well and freeze in molds. Three ounce paper cups work well as molds. Insert wooden sticks or spoons for handles.
Boil macaroni 10 minutes. While it is being cooled, fry mice long enough to get the fat out. Drain macaroni. Grease casserole with the fat from the field mice. Layer the mice, macaroni, onions and tomatoes. Repeat layers until all are used. Sprinkle with cracker crumbs and grated cheese. Bake at 325° for 30 minutes or until mice are well done.
Cook the sweet potatoes and then mash them. Combine all of the ingredients together in a mixing bowl and then pour into the unbaked pie crusts. Bake at 350° for 45 minutes. Makes 2 pies.
Brown ground beef, chopped onion and bell pepper. Drain oil; add all dry ingredients, then add tomatoes, water, tomato sauce, tomato paste and Worcestershire sauce. Simmer for 1 hour or until well done.
Cream butter and sugar together. Add eggs; beat until fluffy. Add lemon juice, vanilla and pecans. Pour into pie shells. Bake at 325° for 45 minutes, or until center is set.
Cook sausage and drain. Line pie shell with Mozzarella cheese. Crumble sausage over cheese. Cover sausage with Cheddar cheese. Beat eggs and milk. Pour over sausage and cheese. Bake at 350° for 35 minutes.
Cream butter and sugar; add mashed bananas and eggs. Sift dry ingredients and combine; add vanilla. Bake in greased loaf pan in preheated oven at 350° for 45 minutes.
Combine peaches, sugar, salt, egg, flour, butter and cinnamon. Pour this mixture into a prepared 6 1/2 x 10-inch rectangular dish or a 10-inch pie pan lined with pastry. Roll out second recipe for pastry and cut in strips and put on top of the pie. Bake at 400° for about 30 minutes.
Drain fruit salad. Combine cottage cheese and yogurt. Layer in glasses or bowl: cottage cheese mixture, fruit salad and granola.
Prepare stuffing: Finely chop onion and green pepper and parsley. Food processor with knife blade works great. Add salt, pepper, paprika, allspice to ground meat. Also add tomato paste. Mix with onion, pepper and parsley that has been chopped. Set aside. Lay tomato down, seam side down and cut slits about 1/2-inch apart. Do not go completely through tomato. Trim eggplant and cut into rounds. Put in colander and sprinkle with salt. Let drain for 20 minutes.
Sift dry ingredients together. Add milk and egg and beat well. Add melted Crisco. Bake at 450° for 15 minutes. Makes 12.
Leave cheese out of refrigerator overnight at room temperature. Mix all ingredients together with hands. Form into roll or press flat into buttered 13 x 9 x 2-inch pan. Chill.
Grease 1 (9-inch) pie pan or a 10-inch quiche pan. Scatter drained ham in pan. Evenly scatter cheese over ham. Beat remaining ingredients 15 seconds in blender. Pour into pan. Bake at 400° for 35 to 40 minutes.
Melt butter in shallow baking pan. Add almonds, stirring to coat with butter. Lightly sprinkle almonds with salt. Bake at 400° for 3 to 5 minutes, or until golden. Cool. Combine all ingredients in large mixing bowl; stir well. Spoon into 9-inch square pan. Cover; freeze until firm. Makes about 12 servings.
Mix all ingredients together; shape into balls. Crush 2 1/2 cups corn flakes. Roll each ball of dough in corn flakes. Top each cookie with a 1/4 piece of cherry. Bake in 375° oven for 10 to 12 minutes.
Cover bottom of large casserole dish with bread cubes. Layer sausage on top and sprinkle with cheese. Beat eggs, milk and spices together and pour over cheese. Refrigerate overnight. Bake at 350° for 45 minutes the next morning. Serves 6.
In 8 x 8-inch pan, slice a layer of potatoes, then a layer of onion. Repeat with potatoes. Slice butter on top to suit yourself. Cover. Place in microwave for 9 minutes. Remove from microwave. Salt and pepper; sprinkle celery seed on top.
Cook macaroni until tender. If using frozen shrimp, let it thaw. Mix together the shrimp, onion, celery and macaroni. Add enough mayonnaise to please yourself. Salt and pepper to taste. Cover and chil 3 to 4 hours. Serve. Even better the second day.
Pour milk into large bowl, adding pudding mix. Beat with whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and 1/2 of cookies.
Cream cheese and margarine. Add flour, salt and pepper. Mix well. Add rice cereal and mix with hands, as dough is very stiff. Roll into walnut-size balls and flatten into cookie with fork. Bake on ungreased cookie sheet at 325 degrees for 20 to 25 minutes. Yield 7 to 9 dozen.
Mix the ground chuck and eggs together. Wet the 2 slices of bread in warm water; rinse the bread over the ground chuck so that the bread can fall in the bowl. Add the remaining ingredients. Mix everything together. Form a patty in your hand. Preheat oven to 350°. Cook until both sides are brown.
Drain peaches and pineapple (save juice). Mix Tang and pudding into juice. Mix all together.
Boil potatoes until soft (don't overcook). In bowl mix together, ranch dressing, sour cream, bacon bits, green onions and chives and 1/2 bag of cheese until well blended. Cut potatoes in quarters and place in large casserole dish. Pour ranch dressing mixture over potatoes. Top with remaining cheese. Bake at 375 degrees for 35 minutes or until cheese has melted and mixture is bubbling up the side of the dish.
Mix flour, salt and pepper. Coat meat with mixture. Brown in shortening thoroughly. Add water, potatoes, carrots, onions and celery. Simmer 1 1/2 to 2 hours and add all the rest of ingredients. If desired, thicken stew by shaking in covered jar 1/2 cup cold water and 2 tablespoons flour until blended. Stir into stew. Boil for 1 minute.
Mix cake mix, pudding mix, oil, water and eggs together. Fold in nuts and coconut. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix all ingredients together. Cut a loaf of Italian, French or rye bread. Put mix in center and use leftover bread for dipping. Dip freezes well.
Cream sugar and shortening well. Add eggs and milk. Mix well. Add flour, soda and baking powder; stir. Ad chocolate chips, nuts and vanilla. Stir (will be quite stiff). Drop by spoonful on ungreased cookie sheet. Bake in preheated oven at 350° until lightly browned, approximately 20 minutes.
Arrange chicken in lightly greased 12 x 8 x 2-inch baking dish. Top with cheese slices. Spoon soup over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 minutes. Garnish with parsley. Serves 8.
Mix flour and salt; slowly add milk. Cook until thick; cool. Beat Crisco and sugar together until fluffy. Add cooled flour mixture to Crisco mixture; beat well. Add vanilla; spread on cake. Sprinkle with coconut.
Mix both soups and tomatoes, cutting up tomatoes. Add onion and chili powder along with 1 cup cheese. Line bottom of 9 x 13-inch baking dish with 3/4 cup Doritos. Mix chicken with soup mixture and pour over Doritos. Put remaining Doritos and cheese on top. Cover and bake 20 to 25 minutes at 350° or until bubbly.
Grease and flour tube or Bundt pan. Mix ingredients (except chocolate chips) thoroughly with beater. Add chocolate chips (can use whole bag). Bake at 350° for 1 to 1 1/2 hours. Can be baked in loaf pan or cupcake tins.
Place green tomatoes in blender; puree then strain to get out all the liquid. In a large bowl beat together sugar, eggs, green tomatoes, salt, oil, vanilla and almond. Sift together flour, baking soda, baking powder and cinnamon. Add to egg mixture. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 40 to 60 minutes or until done. Cool on wire rack and remove from pans. Bread may be frozen for future use if desired.
Salt and pepper venison cubes; brown lightly in 2 tablespoons butter or oil. Put celery and onion in crock-pot. Add browned meat cubes and remaining ingredients. Cover and cook on low 7 to 12 hours (high, 4 to 6 hours), stirring occasionally. Serve over rice or buttered noodles.
Combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger and salt; stir well. Add chicken, grapes and celery. Toss to coat well. Cover and chill at least 2 hours before serving. Can be served in melon halves with toasted almond slivers sprinkled on top.
In saucepan, bring to boil 1 cup berries and water; simmer 2 minutes. Sieve berry mixture. Add sugar and cornstarch. Cook over medium heat until thick. Spread 1/4 cup glaze on bottom and sides of baked pie shell. Mix 5 cups strawberries with remaining glaze. Pour into greased pie shell. Chill 3 hours. Top with whipped cream.
Process basil, olive oil, pine nuts and 1/4 cup of Parmesan cheese in food processor. Toss with noodles, remaining Parmesan cheese and sundried tomatoes. Ready to serve.
Cook macaroni per package directions. Rinse and set aside. Combine the next 6 ingredients; add macaroni and stir well. Spoon into lightly greased 2-quart casserole. Sprinkle with paprika and bake at 350° for 45 minutes. Yield: 6 to 8 servings.
Heat oil in large skillet. Fry onions, green peppers and chicken on both sides for 5 to 10 minutes or until lightly browned.
Stir-fry meat in oil. Add soy sauce. Add Chinese stir-fry (follow directions on package). Prepare Rice-A-Roni (follow directions on box). Add rice mix to vegetable mix. Add water chestnuts. Add soy sauce as needed.
Cut each chicken breast into 1/2-inch strips. Melt butter in large skillet over high heat. Add chicken and scallions sprinkled with salt. Cook chicken strips until lightly browned. Add undiluted mushroom soup, sliced mushrooms with liquid and 1/4 cup water. Heat to boiling, stirring until smooth. Reduce heat and add sour cream. Do not boil. Serve over hot cooked rice. Yields 4 servings.
Boil water with can of broccoli soup. Stir in chicken pieces. Add butter. Let boil. Add cooked rice. To make it thicker, lessen butter and water. Can pour over rice, if desired. Makes a nice pot of soup.