HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 2 ingredients until pea like, then add other mixture. Chill and form into balls. Wrap well and freeze. Take out and thaw as needed.
Soften cream cheese in microwave. Add sugars and vanilla. Stir until mixed well. Dip apples in caramel sauce.
Bake cake in layers as directed. Prepare our creamy white frosting mix as directed, except dissolve 2 teaspoons powdered instant coffee in the hot water before adding to the dry mix.
In a large saucepan, cook sweet potatoes in boiling salted water just until tender, about 20 minutes. Cool completely. Meanwhile, in a small bowl, combine the next nine ingredients; set aside. Peel potatoes; cut in half lengthwise, then into 1/4-inch slices. In a large bowl, combine the sweet potatoes, onion and green pepper. Add dressing and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves before serving. Yields 14 to 16 servings.
In a large bowl, combine 2 cups of Triscuits crumbs, honey, raisins, peanut butter and dry milk. Shape into one-inch balls. Roll balls in Triscuits crumbs. Serve immediately or store in refrigerator. Yield: 5 dozen.
Form ingredients into a ball. Chill; roll in chopped pecans. Refrigerate until serving.
Blend together the first 6 ingredients. Shape the dough into walnut size balls. Dip in reserved egg whites. Roll in chopped walnuts. Place on cookie tray; press thumb in center. Bake at 325°. When cool, fill centers with apricot jam.
Drain green beans and corn. Put green beans in a long casserole dish and spread corn on top. Mix together sour cream, soup and salt and spread on top of beans and corn.	Mix cheese, butter and crackers. Put on top and bake at 350° for 30 minutes.
Put brown sugar in top of double boiler. Add cubed bread. Combine eggs, vanilla, salt, milk and raisins. Pour mixture over bread. Don't stir. Cook for 1 hour in double boiler (undisturbed). When done, turn upside down on serving dish.
In large saucepan, combine first 6 ingredients. Bring to boiling. Reduce heat; cover and simmer 20 minutes or until vegetables are tender.
Mix pineapple, cheese, sugar and flour in bowl. Put in baking dish. Place crackers over top. Pour melted butter over crumbs. Bake at 350° for 30 minutes.
Put salt and cabbage in pan and fill with boiling water. Seal. Keep in warm place a few days.
Mix sugar, cocoa and flour together. Add enough milk to this mixture to make a paste. Add salt and two beaten eggs, then add the rest of the milk. Cook until thick. Take off stove and add butter and vanilla. Mix well. Pour into baked pie shells. Makes two 8-inch pies.
In 6-quart Dutch oven, in 2 tablespoons oil, brown roast. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Cover; simmer 2 hours, turning occasionally. Add vegetables. Cover; cook 40 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables to platter.
Sift together flour, sugar, baking powder and salt in a bowl. Cut in shortening until crumbly. Beat together egg and milk. Add to flour mixture all at once, stirring just enough with fork to make a soft dough.
Carefully scoop out the eggplant from the skin, taking care not to puncture what should be a thin shell, less than a quarter of an inch thick. Place the eggplant pieces in salted boiling water to cover and cook until very tender.
Heat oven to 375°. Beat butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats and chocolate covered raisins. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake 10 minutes. Cool 1 minute on cookie sheet, then remove.
Cook for 1 hour at 350°. Serve with sliced toasted French bread.
To potato, add onion, celery seed, eggs, sugar and flour. Mix together. Use pickle juice, if you have it. Add vinegar and water. Cook. Add oleo and mustard last. Add 1/2 of this mixture with 1/2 of Hellmann's mayo.
Pack cucumbers in jar and pour over, after boiling, vinegar and water. Put in each jar dill, grape leaves, garlic, pepper and alum. Cap and seal. (Green tomatoes, bell pepper and sliced onions may be added too.)
Brown chops on all sides in hot fat. Mix apples, brown sugar and cinnamon. Place 3/4 of apple mixture in 8 1/2 x 11-inch pan. Dot with 3 tablespoons butter. Top with chops. Place remaining 1/4 apple mixture on top of chops and dot with remaining 1 tablespoon of butter. Cover and bake in preheated 400° oven for 1 1/2 hours. Makes 6 servings.
Add dry ingredients to mixer bowl. Whisk to blend. Cut cold shortening and butter into small pieces and add to bowl. Mix on stir for 1 minute until the mixture resembles coarse crumbs. Continue on stir while adding the 3/4 cup of cold buttermilk. Mix just until moistened. Form dough into a ball and turn out onto lightly floured board. Knead 5 to 6 times and roll out to 1/2-inch thick. Cut into 2 inch rounds. Arrange biscuits on greased baking pan. Brush with 1 tablespoon buttermilk. Bake at 450° for 15 minutes. Yield: 16 biscuits.
Mix eggs, oil and baby food well, then add remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Toothpick should come out clean.
Place all ingredients in blender, except strawberries. Blend on high speed until well mixed, about 30 seconds. Garnish each shake with 1 strawberry.
Soak wheat in water a few minutes. Squeeze dry between palms of hands. Chop onions, parsley, mint and tomatoes very fine. Add wheat, lemon juice, oil, salt and pepper. Mix well. Serve on fresh lettuce. Serves 6.
Combine cola and barbecue sauce. Pour into skillet. Add chicken and bring just to boiling. Cover, reduce heat and simmer for 1 hour. Serves 4.
Mix all together and put in casserole and sprinkle top with bacon crumbs. Bake in 350° oven for 30 to 40 minutes, covered. Yields 8 to 10 servings.
Peel and chop onion. In a large skillet or pan, heat oil. Saute onion in oil for a few minutes, until soft. Add pressed garlic. Sprinkle with whole wheat flour. Stir to combine. Add vegetable broth. Heat, stirring constantly. Dip tomatoes in hot water; peel and chop. Add tomatoes to soup, stirring. Add chili sauce, bay leaves, basil and herb salt. Bring to a boil. Cook, covered, over medium-low heat for about 15 minutes. Add cream to soup just before serving. Sprinkle with parsley.
Brown ground beef; drain. Add minced onion, taco sauce and stewed tomatoes. Simmer 5 to 10 minutes. Add meat mixture to shells and arrange lettuce, cheese and tomatoes. Toss lightly. Serve at once. Yields 6 servings.
Salt and pepper ribs and brown in broiler or flour, salt and pepper chicken; brown in skillet. Place in large flat pan or Pyrex with 2-inch sides. Lay in single layer. Pour sauce mixed with jam over the top. Cover with foil, lightly. Bake 1 hour at 350°.
Bake cake; make pudding as directed. Cool them both. In large bowl, break cake in small squares and layer it in bowl. Then pour 1/4 Schnapps over cake. Make 1 layer of pudding, 1 layer of pie filling and layer of whipped cream. Sprinkle with coconut and pecans (crushed). Then repeat layers and refrigerate until served. Hope you enjoy.
Cream sugar and butter together; add remaining ingredients and mix together. Pour into 2 greased and floured loaf pans.
Cream butter and sugar until fluffy; mix in eggs, one at a time (do not beat). Add buttermilk, flour and vanilla and mix well. Pour mixture into 2 pie shells (uncooked) and bake at 350° for 30 to 45 minutes.
Remove skin and bone from cooked chicken; cut into bite size pieces. Cook celery and bell pepper in bite size pieces. Cook spaghetti. Combine all ingredients except bread crumbs and transfer to a 10 x 15-inch baking pan sprayed or buttered. Top with bread crumbs and bake at 350° for 45 minutes or until bubbly.
Combine dry ingredients, stir in nuts. Add rest of ingredients (oil, bananas, eggs and pineapple). Stir until moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake for 1hour or until done. Cool 10 minutes in pan, then put on rack to cool. Bake at 350°.
Combine sugar and cornstarch in a medium saucepan; mix to blend. Stir in Carnation and water. Cook over medium heat, stirring constantly, until mixture begins to thicken. Stir a small amount of hot mixture into egg. Return egg mixture to saucepan. Continue cooking until mixture just comes to a boil and thickens. Stir in vanilla and chocolate. Cover surface of filling with wax paper; chill. Slice cake horizontally, making three layers. Fill and frost cake layers. Sprinkle nuts over top of cake. Chill several hours before serving.
Heat oven to 325°. Mix in a heavy 5 to 6-quart Dutch oven the first 9 ingredients. Stir in beef chuck. Add carrots, celery and onions. Cover and bake about 3 hours, stirring twice, until the meat is tender and sauce thickened. Discard bay leaves before serving or refrigerating.
Grease a 9 x 13-inch cake pan. Put 12 eggs in pan; break yolks. Put chopped onion and pepper on top of eggs and salt and pepper. Add mushrooms, sausage and cheese. Pour over whipped cream. Cover and refrigerate overnight. Uncover and bake 45 minutes to 1 hour at 350°. Let stand 5 to 10 minutes. Cut and serve.
Combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruit and reserve bourbon. Preheat oven to 275°. Cream butter and sugars until light. Add egg yolks, a little at a time, and mix well. Combine 1/2 cup flour with the nutmeg, baking powder and chopped pecans. Set aside. Add remaining flour and bourbon alternately to the butter mixture, beating well after each addition. Beat egg whites until stiff and fold into the batter. Then fold in soaked fruit and pecan flour. Turn into a greased 10-inch tube pan that has been lined with greased waxed paper. Bake for 3 1/2 hours. Cool before removing from pan.
Soften yeast in water. Add 1/2 teaspoon of the 1/4 cup sugar and set aside. Add fat or shortening, rest of sugar and salt to hot milk. Stir until sugar is dissolved. Cool, then add egg; stir in softened yeast. Stir flour into liquid ingredients until well mixed. Turn dough out onto lightly floured board. Knead quickly until smooth and elastic. Form into smooth ball and place in a greased bowl. Turn over to grease the surface. Cover and let rise in warm place (about 85°) until double in bulk, about 1 hour. Turn onto board and knead well. Roll out and cut with doughnut cutter. Place on waxed paper and let rise again until double in bulk. Cook in cooking oil until brown. While still hot, roll in powdered sugar icing made by mixing 1 box powdered sugar and enough milk to make it thin enough to dip the doughnuts in.
Rinse arugula well; pat dry. Reserve half for garnish. Discard tough stems from remainder; slice thin. Set aside.
Combine ingredients in an electric blender or with the potato masher. Delicious with pita bread, as a dip, or as a sandwich on whole wheat bread.
Pound breasts thin. Salt and pepper chicken. First put chicken, slice of ham and cheese. Roll up in jelly roll fashion. Secure with toothpicks. After all are rolled, flour chicken. Melt 2 tablespoons butter over medium heat. Brown on all four sides, about 4 minutes. Remove chicken; melt remaining butter. Add mushrooms and onion. Saute until tender. Then add water and bouillon, parsley and chives. Bring to boil. Return chicken to sauce. Cook in oven 1 hour or until tender. Remove chicken. Add cream. Simmer several minutes until thickened.
Sprinkle onion soup mix on roost beef. Bake according to directions. Keep drippings for sauce. Make regular gravy with cornstarch. Stir into roast beef. Put in crock pot to keep hot. Put on buns.
Melt butter and marshmallows; add Rice Krispies and vanilla. Press mixture into a 9 x 13-inch buttered pan. Melt chocolate chips and pour over the top. Let set in refrigerator for awhile.
Grind crackers to make crumbs and combine with melted margarine. Press into bottom of 9 x 13-inch pan.
Mix together and bake in greased pan at 350°, about 30 minutes. Cool and add icing.
Mix cream cheese and flavoring. Add coloring.	If more than one color	is desired, separate batch at this time. Mix in sugar, kneading with hands until consistency of stiff pie dough. You may need more sugar. Place one side in sugar and push sugar side into mold. Unmold at once.
Mix all ingredients. Stuff in peppers and wrap in foil. Bake at 350° for 1 hour.
Mix the first 6 ingredients; form into a ball. Roll in fine cut parsley. Refrigerate until ready to serve. Serve with crackers.
Cook bacon in large skillet until crisp; remove to paper toweling to drain, then crumble. Cook beef in fat remaining in skillet until no pink remains. Add onion; saute just until tender. Combine beef, onion, catsup, salt, brown sugar, mustard and vinegar in a 3-quart baking dish. Partially drain all the beans, add to baking dish, stir gently to mix. Sprinkle bacon on top. Bake at 350° for 40 minutes. Makes 8 servings as a main dish.
Mix all ingredients and pour in unbaked 9 inch pie shell and bake at 325° for about 40 minutes.
Cook and drain spinach. Add mushroom soup and mix well. Heat in microwave oven for approximately 3 minutes or until steaming hot.
Preheat oven to 325°. Cream together the butter and sugar. Stir in the eggs, molasses and vinegar. Sift and add dry ingredients. Mix until well blended. Form the dough into 3/4-inch balls by rolling dough in between your palms. Bake on a greased cookie sheet for 12 minutes.
In glass pie plate, layer kraut and cheese. In separate bowl beat biscuit mix, milk, mayo, eggs and chili sauce. Slowly pour over meat and cheese and allow to soak in. Makes own crust. Bake at 325° until puffed and brown on top.
Mix hamburger, rice, milk, onion, pepper, parsley and salt and pepper together and form into balls. Place in baking dish or crock-pot.
Prepare gelatin according to the recipe on the box. Divide in half. Place other half in serving bowl and refrigerate until set. Refrigerate other half until thick. I use the quick-set recipe on box being careful to remove all remaining ice cubes.
Place cereal in large bowl and set aside. In small saucepan over low heat, melt caramels with water, stirring until smooth. Add almond extract and stir. Pour over cereal, stir until all pieces are coated. Spread on wax paper or lightly greased pan to cool. Separate pieces while cooling. Store in airtight container. Makes 4 cups.
Mix first 9 ingredients and heat. Before serving, top with remaining ingredients. Serves 8 to 10.
On each flour tortilla, place sour cream down center, chunks of chicken, salsa, onions, cheeses, peppers and more salsa (as desired). Roll side of tortilla up and secure with a toothpick. Place burritos on a baking sheet and broil in oven for a few minutes, until burritos begin to brown and crisp. Serve. Good with Spanish rice.
Blend all ingredients on low speed. Turn mixer to high speed and beat until fluffy and of proper consistency.
Drain pineapple and oranges. Mix all ingredients together. Slice bananas. May add nuts or coconut for variation.
Mix and bake corn bread according to directions on package. Cool and crumble the corn bread. Meanwhile, cook the sausage, crumbling as it cooks. Drain. Chop pickles, tomatoes, onion and cucumber. Stir in sausage and all but 1/2 cup crumbled corn bread. Mix well. Use reserved corn bread to decorate the top. Also garnish with green pepper strips. Makes about 6 servings.
Cream butter and sugar thoroughly and add eggs, one at a time. Mix well. Add dry ingredients and milk alternately. Add melted chocolate, vanilla and nuts. Mix well. Bake in a 7 1/2 x 11 1/2 x 1 1/2-inch pan at 350° for about 25 minutes. Cut in strips or squares while warm and dust with powdered sugar.
Cook noodles and drain. Melt butter in hot noodles in a large bowl. Once butter has melted, add beaten eggs, sugar and cottage cheese. Stir well. Add all other ingredients. Bake in 13 x 9-inch pan. Bake 1 1/2 hours at 350° or until noodles turn golden brown. Allow to cool somewhat before serving. Good either warm or cold, as a side dish or dessert.
In a large frying pan or Dutch oven, cook the meat and vegetables over medium heat until the meat is browned and the vegetables are tender, about 30 minutes. Stir in the V-8, catsup, sugar, vinegar and Worcestershire and simmer, uncovered, over low heat for 2 hours. The mixture will resemble spaghetti sauce. (Remove lid during last 30 minutes of cooking if it seems too thin.) Sauce keeps well and freezes well. This dish can be used on cocktail rolls as an hors d'oeuvre or piled on hamburger buns for lunch.
Sift flour and baking powder. In medium bowl with mixer, cream butter, sugar, egg yolks and vanilla until fluffy. Gradually mix in flour and baking powder until well blended. Cover bowl with wax paper and refrigerate until easy to handle, about 1 hour.
Drain raspberries carefully in fine strainer. Don't push pulp through strainer. Let stand 10 minutes. Place a disposable coffee filter in a strainer over a medium bowl. Pour raspberry juice into filter. Should have 1/2 cup clear juices.
Preheat oven to 350°. Parboil ribs about 15 minutes. Put in baking pan. Pour sauce over and bake slowly in a 350° oven until done.
Heat oven to 350°. Grease 13 x 9-inch pan. Mix crumbs, nuts, sugar, cinnamon and butter. Set aside. Prepare cake mix according to directions. Pour half the batter in pan. Sprinkle half the crumbs over batter. Cover with remaining batter. Sprinkle the rest of crumbs over top. Bake 45 to 50 minutes, until toothpick inserted in center comes out clean.
In a bowl, mash strawberries, then stir in sugar. Ready for shortcake!
Place meat in crock-pot. Mix flour, salt and pepper. Pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low 10 to 12 hours (best way!) or high 4 to 6 hours. Stir stew thoroughly before serving.
Preheat oven to 350°. In large mixing bowl, cream butter, brown sugar, egg and vanilla until light and fluffy. Mix in flour, baking soda and salt. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 350° for 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute. Makes 4 to 4 1/2 dozen cookies.
Beat eggs and add other ingredients. Bake in tube pan at 325° for 1 hour and 20 minutes.
Preheat gas grill on high for 15 minutes. Lightly garlic salt both sides of ribs. Put ribs on grill. Close lid. Rotate ribs frequently.
Saute bacon and chopped onion in bacon fat. Do not drain. Mix all ingredients and cook on very low heat (in heavy bottom pot or kettle) for about 1/2 hour. Very good with pork chops, ham or fried chicken. Makes 5 servings.
Do not preheat oven. Use an ungreased tube pan. Put all ingredients in a bowl and mix for 20 minutes. Bake for 1 hour at 350°.
Combine pretzels, 3 tablespoons sugar and butter. Pat in 13 x 9-inch baking dish. Bake at 375° for 10 minutes. Cool crust.
Combine all ingredients in a 2-quart covered container. Microwave on High power for 5 minutes. Reduce setting to 50% power and microwave for 15 minutes. Fluff with a fork.
Mix egg, sweet potato, sugar and shortening in a bowl; beat until smooth. Stir in enough flour to make a dough stiff enough to turn onto a floured surface. Knead a few times; then roll out 1/2-inch thick. Cut with a biscuit cutter or jar lid and bake on an ungreased baking sheet at 350° for about 15 minutes.
In large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk. Beat well. Pour into pie shell and bake at 350° for 55 to 60 minutes.
Cream butter and sugar until fluffy. Add eggs one at a time; add flavorings. Sift all dry ingredients together and add alternately with sour cream to first mixture. Bake at 325° for one hour.
Mix cake mix (save 2/3 cup), margarine and 1 egg until moist. Press flat into 13 x 9-inch pan. Bake 15 to 20 minutes at 350° until lightly browned. Mix sugar, remaining eggs and vanilla together. Add corn syrup and 2/3 cup dry cake mix. Lightly stir in pecans. Pour this filling over browned crust. Return to oven. Bake 30 to 35 minutes at 350°. Let cool and cut into bars.
Saute onions and mushrooms in butter. Arrange onions and mushrooms in a greased 9 x 13-inch pan. Top with Swiss cheese, then the bread. Mix soup, milk and Worcestershire. Pour over top. Refrigerate overnight. Bake uncovered 30 to 40 minutes at 350°.
Drain fruits, pineapple and oranges. Save 1 cup juice. Mix with pudding. Fold in fruits and cherries. Put in dish.
Combine all ingredients, except cheese, in food processor or blender. Puree until smooth. Stir in cheese. Yields 1 cup.
Drain juice into saucepan and heat until boiling. Stir in both pkgs. of jello. Set aside to cool. Add water and coke. Chill until partly thickened. Fold in pecans, cream cheese, pineapple and cherries. Spray jello mold with non-sticking spray.
Sift together flour, soda and salt (or use self-rising flour). Cream shortening; add sugar and eggs; beat until light and fluffy. Add buttermilk and flour, alternately. Then fold in nuts, cherries, dates and candied fruit. Chill dough. Drop teaspoonfuls about 2 inches apart on lightly greased baking sheet. Top each with a cherry half. Bake in moderate oven (375°) 8 to 10 minutes. Makes 8 dozen.
Cut asparagus into 1-inch lengths. Cook until barely tender. Make a cream sauce of margarine, flour, milk and seasonings. Arrange alternate layers of asparagus, sliced cooked eggs, cream sauce and cheese in greased 1 1/2-quart casserole. Sprinkle with buttered crumbs. Bake in a moderate oven, 350° for 30 minutes. Serves 6.
Heat oven to 350°. Grease a 9 x 13-inch pan. In a large bowl, combine cake mix, 1 cup of oats, cheese and 6 tablespoons of margarine at low speed until crumbly. Reserve 1 cup of crumbs for topping. To remaining crumbs, blend 1 egg. Press into prepared pan. Bake at 350° for 12 minutes.
Cook pasta according to package, rinse and drain. In large bowl, mix all ingredients; toss, chill and serve.
Mix 2 packages of softened cream cheese with mayonnaise, dill weed and chopped onions. Bake crescent rolls at 350° for 12 to 15 minutes. Spread out on a cookie sheet or pizza pan; let cool.
Place shrimp shells in saucepan with 2 cups of water; bring to a boil and reduce heat. Simmer, uncovered, 10 minutes. Strain and discard shells (may substitute 1 cup chicken broth instead). In small bowl, combine shrimp, oil and blackened seasoning, stirring to coat shrimp; set aside. Cook mushrooms and shallots in butter until tender. Remove from skillet. Cook shrimp over medium heat until pink. Remove from skillet and add vermouth to skillet. Boil, uncovered, about 2 to 3 minutes. Stir together the sour cream, cornstarch and 1 cup of broth. Add to skillet; cook and stir until thickened and bubbly. Cook 1 minute longer. Add shrimp, red pepper, mushroom mixture and capers. Heat through. Season with salt. Serve over noodles.
Cook broccoli as directed on package. Drain well and put in bottom of casserole dish. Spot casserole with 1/2 stick of margarine or butter. Slice cheese and place all across top of broccoli. Crush 1 stick (37) Ritz crackers and place on top. Melt other 1/2 stick margarine or butter and pour over top. Cover and bake at 350° for 20 minutes.
Put everything in blender and beat until mixed. Put in greased 10-inch pie pan. Bake at 350° for 45 to 50 minutes or until firm.
Heat oven to 350°. Mix mushroom soup with milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture wit rice, mushrooms (including liquid) and half of the onion soup mix. Pour into oblong baking dish, 11 1/2 x 7 1/2 x 1 1/2-inch. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover and bake 1 hour; uncover and bake 15 minutes longer. Makes 4 servings.
Blend in 8 ounces Cool Whip. Put into graham cracker crust and freeze.
Bring water to a boil. Pour tea bags in a teapot or glass container. Pour the hot water over the tea bags and let sit for 5 minutes. Remove the tea bags. If you want to sweeten the tea, now is the best time to add sugar. Add water until it is the strength you like. Let sit until cool and pour over ice to serve.
Mix and spread in jelly roll pan. Bake at 350° for 30 to 40 minutes. Cool. Frost with Caramel Frosting.