HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift powdered sugar. Cut cream cheese into sugar. Add flavoring and color. Put powdered sugar on hands and knead mixture until color is even. Press mixture into rubber molds. Pop out and put on paper towel for a few minutes. Store in airtight container with wax paper between layers. These can be made up to 2 weeks in advance and put in freezer. Makes approximately 200 mints.
Blend all of the ingredients except noodles. Add noodles just before serving. In place of beef you can also use turkey, chicken or ham.
Peel and cook potatoes until soft, drain and mash. Add butter, nuts, coconut and sugar. Mix well. If dry, add orange juice or cream. Place 1/2 of mixture in buttered casserole. Cover with bananas which have been mashed, then add remainder of potato mixture. Sprinkle top with 1 cup of crushed corn flakes mixed with 2 tablespoons melted butter and 1/4 cup brown sugar. Bake at 350° for 20 minutes.
Mix all ingredients until well blended. Spread on bottom of 9 by 13 cake pan. Bake at 350° for 10 minutes. Cool.
In a large soup pot put onion, celery, and hamburger. Fry together until hamburger is lightly browned. Add a large diced tomato, tomato soup, salt, chili powder, sage, pepper and water. Heat for 2 hours, then add red kidney beans. Adjust salt to taste. Cayenne pepper can be added for a bit more "bite".
Cream margarine or butter and sugar. Cream well. Blend in bananas and eggs. Sift flour, flour and soda together. Add alternately with buttermilk or sour milk, blending until well combined. Fold in nuts, if desired. Pour into greased loaf pan. Bake at 350° for 1 to 1 1/2 hours. Makes one 9 x 5 x 3-inch loaf.
Heat water and margarine. Add flour. Beat in eggs, one at a time. Bake in a 13 x 9-inch greased pan at 400° for 35 minutes. Cool.
Cream butter and sugar; add eggs 1 at a time, beating well. Sift dry ingredients together and add alternately with milk. Add lemon extract. Bake in 2 (9-inch) layer cake pans at 350° for 30 or 40 minutes.
Stir together all ingredients. Cover and chill 1 hour. Good as a dipping sauce for deep-fried foods such as chicken fingers.
Mix thoroughly the peanut butter, sugar, brown sugar and egg. Sift together and stir in the flour, baking powder, soda and salt. Chill dough. Roll into balls the size of large walnuts. Place 3-inches apart on lightly greased baking sheet. Flatten with fork dipped in flour, crisscross. Bake until set but not hard.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can fried onions. Pour into a 1-quart casserole. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions; bake 5 minutes longer.
Cook sugar, butter and milk for 7 minutes. Take off of heat. Add peanut butter, marshmallows and nuts; stir. Quickly add flour; stir and pour into greased pan.
Put all vegetables, salt, pepper and parsley flakes into pot with 2 1/2 cups of water. Bring to a boil; then turn heat down to low. Put lid on pot and cook for 20-25 min. Put milk and flour in a jar and shake up real good. Pour into pot with vegetables. Cut Velveeta cheese into cubes and add to pot. Continue cooking until cheese is melted.
Clean, drain and chop specified ingredients and mix with dressing. Let chill at least 6 hours. Serve with tortilla chips.
Cream the butter and sugar, then add flour and roll out to 1/4 inch. Cut or score in pie plate and bake at 325° until light brown.
Mix butter, Crisco, brown sugar, granulated sugar, eggs and vanilla until fluffy. In a separate bowl combine flour, soda and salt. Add to sugar mixture; beat well. Add M&M's and nuts. Bake at 375° for 12 minutes.
In a large skillet, heat Butter Buds; add onion, mushrooms, bell pepper, rice, salt and pepper. Cook, stirring, until rice is golden brown. Put in Kitchen Bouquet. Add 1 cup chicken broth and simmer. Add shrimp and simmer for 5 to 10 minutes, covered. Cook, covered, until broth and rice are cooked well.
Preheat oven to 350°. Cream together the butter or shortening, sugar, eggs and vanilla. Sift dry ingredients together; add to creamed mixture. Add oatmeal, nuts and raisins; mix well. Drop by teaspoonfuls onto greased cookie sheet; bake for 8 to 10 minutes. Yields 6 dozen.
Brown beef in skillet, leaving meat in large chunks. Add onion and cook over medium heat until tender. Add water, soup, corn, salt and chili powder. Bring to a boil. Stir in rice. Add tomatoes and green peppers; cover and simmer 5 minutes.
Cook berries, 1 cup of sugar and 1/4 cup of water for 15 minutes. Combine cornstarch and 3 tablespoons of water to thicken berries. Cool.
Mix graham crackers, powdered sugar and margarine. Pack in bottom of 9 x 13 pan. Mix Cool Whip, milk, cream cheese and powdered sugar. Pour onto crust. Top with cherry pie filling.
Cook mushrooms in butter for 5 minutes. Blend in flour and stir in cream. Add seasonings. Cook and stir until mixture is very thick. Add cheese and cook over low heat till melted. Turn into pie plate, cover and chill 1 hour. Cut mixture into 6 or 7 pieces, shape into short sticks. Remove skin from chicken breasts. Place each piece, boned side up, between clear plastic wrap (overlap where meat is split). Pound out from center with wood mallet to form cutlets not quite 1/4-inch thick. Peel off wrap. Sprinkle with salt. Place cheese stick on each piece, roll up chicken, tucking in sides as for jelly roll. Press to seal well. Use toothpicks to hold together. Dust rolls with flour, dip in egg, then in crumbs. Cover and chill thoroughly - at least 1 hour or overnight. An hour before serving, fry rolls in deep fat (375°) for 5 minutes or until golden brown. Drain on paper towels. Bake in shallow baking dish at 325° for 30-35 minutes.
Layer in glass bowl in order listed. Refrigerate. Will keep several days. Sometimes I substitute Ranch salad dressing for the mayonnaise.
Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9 inch pie plate. Cover and refrigerate for 15 minutes.
Wrap tortillas in foil. Heat in 350° oven 10 to 15 minutes, or until softened.
Heat oven to 375°. Brown meat and drain. Stir in tomato sauce and seasoning mix; simmer 5 minutes. Press dough onto bottom and sides of ungreased 12-inch pizza pan, pressing edges together to form seal. Prick bottom and sides with a fork. Bake 10 to 12 minutes or until golden brown. Fill with meat mixture and spread cheese over top. Bake until cheese melts. Add other ingredients.
Preheat oven to 350°. Using solid shortening or margarine (not oil), grease and flour 15 x 10-inch pan. In large bowl, combine first 4 ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 20 to 30 minutes until toothpick inserted comes out clean. In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, 1 minute. Remove from heat; stir in chocolate pieces until smooth. Pour over bars. Makes about 3 dozen bars.
Cream together oleo, sugar and eggs; mix together flour, baking powder and salt. Measure milk and add vanilla to it. Add flour mixture and milk alternately to creamed mixture. Mix thoroughly. Cover and refrigerate overnight. Roll out dough on floured board. Cut into desired shapes (approximately 1/4-inch thick). Bake at 350° for 8 to 10 minutes.
Sift dry ingredients into a mixing bowl. Add brown sugar, shortening, eggs, fruit cocktail (with juice) and cherry pie filling. Mix and pour into 9 x 13-inch pan. Sprinkle walnuts and chocolate chips on top of batter. Bake for 40 minutes at 350°. After baking, sprinkle with desired amount of powdered sugar.
Fry hamburger, onion and salt. Pour off fat. Add tomatoes and cut up zucchini and simmer until tender.
Mix the yeast and 1/4 cup water. Add the sugar, eggs and additional water. Then add to that mixture the oil, salt and flour. Mix that all together. Let rise 8 hours or overnight.
Mix sugar, butter and eggs. Add milk, soda, baking powder, salt and vanilla. Add flour. Roll out dough on floured surface. Thick dough makes softer cookies. Bake at 350° for 12 to 15 minutes.
Make a roux by browning 1/2 cup flour in 1/2 cup of well heated vegetable oil. Lower heat and add water gradually. Add onion, garlic, pepper and parsley then cook 30 minutes. Add crabmeat. This can be freshly cleaned crab or fresh or frozen. It is better to have claws and a few chunks of body meat in the gumbo.
Blend all ingredients together, except the raisins. Fold in raisins last. Pour into Texas style muffin cups. Bake 15 to 20 minutes at 350°.
Bake cake according to box. Punch holes in hot cake. Warm Eagle Brand milk and pour over cake. Pour 1/2 can of cream of coconut over cake. Sprinkle 1/2 can coconut over cake. Freeze cake for one hour. Cover with the Cool Whip and remaining coconut and refrigerate.
Mix sugars, butter and peanut butter together. Add egg; add flour with baking soda and vanilla. Make small (1-inch) balls; flatten with fork. Bake at 350° for 10 to 12 minutes. Watch carefully; don't overbake. Makes 2 1/2 dozen.
Dissolve yeast and sugar in warm water. Add oil, buttermilk and soda; mix. Then add flour. Put mixture in large container. Chill. Make into rolls as needed. (Can be used for cinnamon rolls.)
Melt chocolate and paraffin in double boiler. Mix the butter, sugar, egg white and vanilla. Wrap dough around well dried cherries; dip in chocolate. Place on waxed paper. Chill 10 minutes; place in covered container and refrigerate. Makes 70 to 75 pieces.
Combine and mix well. Put in 9 x 13-inch pan. Bake for 15 minutes at 350°.
Cream sugar and eggs together. Add fruit cocktail, flour and soda. Mix well and pour in baking pan. Sprinkle brown sugar and nuts on. Bake at 350° for 45 minutes to 1 hour or until done.
Wrap bacon around chestnuts. Put in a toothpick. Bake at 350 for 30 minutes on a cookie sheet. Mix sugar and ketchup and cook on stove for 10 minutes. Put chestnuts in baking dish. Pour Ketchup mixture over and bake 30 minutes at 350.
Combine oil and eggs; add rest of ingredients and mix well. Bake at 350° for 50 to 60 minutes. Makes 2 loaves.
Combine first five ingredients in top of double boiler. Cook and stir over hot, not boiling, water until mixture thickens about 5 minutes. Cool. Stir in marshmallows and fruits; fold in whipped cream. Refrigerate 24 hours. Just before serving, fold in almonds. Serves 8 to 10.
Cream butter and sugar; add eggs, one at a time, beating well after each. Add flour alternately with sour cream and lemon juice. Add vanilla and lemon rind. Pour into greased and floured tube pan. Place in cold oven and bake at 325° for 1 hour and 15 minutes or until done.
Blend together flour, salt and shortening. Mix egg, water and vinegar. Pour all at once into flour mixture. Roll between waxed paper. Makes 2 to 3 crusts. May be frozen.
Cook Kraft macaroni and cheese; add can Ro-Tel tomatoes. Heat 3 to 5 minutes.
In a large kettle, combine all ingredients except macaroni. Bring to a boil, then reduce heat, cover and simmer until lentils are tender, about 45 minutes. Add macaroni and simmer until done.
Brown beef in pan. Drain grease. Add onion, oregano, garlic salt and chili powder. Mix well. Add tomatoes, water and salt. Bring to a boil. Constantly skim off grease. Lower temperature and continue cooking until chili reaches desired thickness. Add sugar to taste, if desired.
Dissolve yeast in warm water in large bowl. Stir in 1 cup flour, 1/4 cup sugar, salt, 1 egg and the margarine vigorously until smooth. Add enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, 3 to 5 minutes. Cover; let rest 20 minutes. Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Press dough in bottom and up sides of pan. Beat cream cheese in large bowl on medium speed. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in 3 eggs, one at a time, and vanilla, scraping bowl occasionally. Pour into crust. Bake until crust is golden brown and center is set, about 25 minutes; cool. Spread with Coconut-Pecan Topping (follows). Refrigerate until chilled and firm, at least 1 hour. Cut into about 2-inch squares. Makes 3 dozen squares.
Mix all ingredients in bowl and let set in refrigerator at least 24 hours before baking.
Mix the first 6 ingredients in bowl; pour into buttered casserole. Pour melted butter on top; sprinkle nutmeg over top. Bake at 325° for 45 minutes, or until firm.
In skillet, melt 1 tablespoon hot oil; cook chicken 10 minutes or until brown. Remove; pour off fat. In skillet, combine soup, milk and pepper. Heat to boiling; return chicken to skillet. Cover; cook over low heat for 10 to 15 minutes.
In a pot, add beef broth, water, onion soup mix and tomatoes. Bring to a boil. Cut celery small. We are using green beans or wax beans because of our diet. You can add corn; add juice from the can and carrots, potatoes, onions and mushrooms (add juice from can). Or you can use the mixed frozen vegetables to add to soup. If you use mixed frozen vegetables and you have to add more spices keep tasting to make sure its there is enough spices that are listed. BRING TO A COMPLETE BOIL AND ADD ALL YOUR VEGETABLES. MAKE SURE THEY GET SOFT AND THEN TURN DOWN TO LOWER SETTING ON YOUR STOVE! THEN ADD seafood. If you can't find the seafood mixed then you can choose various seafood products to add to the mixture you make up your own mixture. The more varieties of seafood the better the soup! Add frog legs (optional). Comes off the bone when cooking so beware of small bones if you have kids. Let seafood cook 1/2 hour on lower heat setting and if it comes to a boil, turn down again. Add your own salt and pepper if desired. Then serve!
Melt the chocolate chips, margarine and peanut butter together. Pour this mixture over 1 large box of Crispix. Stir. In a large paper bag, pour in 1 box powdered sugar. Put chocolate cereal mixture in bag also. Close bag and shake until cereal is well covered. Store in well-closed container.
Mix all ingredients. Chill about 1 hour before serving. Makes 6 servings.
Cream together shortening and brown and white sugar. Add 1 well beaten egg; add water and vanilla. Mix well. Sift together flour, salt and baking soda; add to cream mixture. Then add oats and mix well. Shape into small balls (walnut-sized). Then dip a glass into a small amount of sugar and mash each ball. (May need to moisten the bottom of glass first.) Bake at 350° for 8 to 10 minutes.
With finest blade of food chopper, grind together cheese, cheese spread, onion and garlic. Add lemon juice and Worcestershire sauce. Mix thoroughly and stir until cheese is soft and pliable. Form into long rolls and roll in chili powder. Wrap in waxed paper until ready for use. Spread on crackers or use for sandwiches. Keep cool until ready for use.
Mix together sugar and flour. Add melted butter and blend well. Stir in eggs, chips, nuts and vanilla. Pour mixture into pie shell. Bake in a preheated 325° oven for 1 hour or until golden brown. Pie will wiggle when done; it sets as it cools. Makes 8 servings.
Dice onion and garlic. Pour in raspberry puree, orange juice, ginger, soy sauce and balsamic vinegar. Whisk in olive oil slowly. Let sit for 1 hour.
Put potatoes, onion and butter in pan and add enough water to cover. Bring to boil and cook in rolling boil until they are soft and most of the water has cooked off. Add rest of ingredients and salt and pepper to taste.
Wash cucumbers good then mix water, vinegar, dill and salt. Put cucumbers into this brine and cook cucumbers until they change color. Put cucumbers into jars. Add a small clove of garlic and 1 red pepper. Reheat vinegar and water mixture and pour over cucumbers and seal. Use 1/4 cup more water with pickle vinegar.
Melt together cocoa and margarine. Mix eggs and sugar; add to melted mixture. Add vanilla and flour to mixture.
Drain pineapple (save 1 cup of juice). Heat oil in saucepan. Saute onions and green peppers for 3 minutes. Mix cornstarch, vinegar, ginger and soy sauce. Add pineapple juice. Add onions and peppers. Cook, stirring often, until mixture thickens. Add the pineapple chunks.
Beat eggs until frothy. Beat in rest of ingredients. Pour into well-greased and floured loaf pans. Bake at 350° for an hour or until done. Stand for 10 minutes and invert pans.
Use hands to blend softened cream cheese, dates and mayonnaise. Roll into a ball. Roll in chopped pecans. Place in refrigerator to set. Just before serving, spoon strawberry preserves over cheese ball. Serve with Town House-style crackers.
Brown beef and cook noodles. Saute onion and pepper in butter till tender. Add tomatoes, mushrooms, olives, and oregano. Add the browned beef and simmer 10 minutes. Place half of the noodles into greased casserole pan. Top with half of ground beef mixture. Sprinkle with 1 c. of cheese. Repeat. Mix soup and water till smooth and pour over the noodles. Bake, uncovered, at 350°F for 30-35 min. Spaghetti can be used instead of noodles.
Bring 6 cups water to a boil. Add peas and allow water to return to a boil; cook for 20 minutes or until just tender. Drain and refresh under cold running water. Drain well and set aside. In another pot, bring 6 cups of water to a boil. Add corn, carrots and celery. Blanch for approximately 1 minute or until just tender. Drain and refresh under cold water. Drain well.
Preheat oven to 375°. Mix brownie mix as directed on package. Pour into a 9 x 13 x 2-inch baking pan. Bake as directed. Cool. Mix cream cheese and sugar until smooth; spread over brownie. Top with fruits and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over brownie. Chill. Makes 12 to 16 servings.
Heat oven to 350°. Mix bananas, Egg Beaters and skim milk. Add flour, sugar, salt, baking soda and nuts. Mix well. Pour into a loaf pan that has been prepared with nonstick cooking spray. Bake for 1 hour or until toothpick inserted is dry. If using a glass loaf pan, set the oven at 325°.
Slice French bread into 1/2-inch round croutons. In a large mixing bowl, combine milk, eggs and sugar. Using a wire whisk, blend these 3 ingredients well. Add vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed. Oil a 10-inch cheesecake pan and cover bottom with parchment sheet. Place one layer of French bread croutons into the bottom of the pan, making sure there are no void spaces. Sprinkle a small amount of pecans and raisins over this layer. Ladle in 1/3 of the custard mixture. Carefully press the custard into the croutons using the tips of your fingers. Continue this process until all croutons and custard are used up. You may find that 1 to 2 cups of the custard mixture will remain once the pan has been filled. This is normal and you must continue to add custard, a little at a time, firmly pressing into the croutons until all has been used. This may take an hour or so. The bread pudding is always best if allowed to sit in the refrigerator overnight before cooking. Preheat the oven to 375°. Place the bread pudding pan into a larger pan filled with water. Cook in this water bath approximately 1 1/2 hours. Allow to cool and serve with Praline Sabayon.
Soak oatmeal in hot water and then mix all ingredients as listed above, adding oatmeal last.	Bake at 350° for 25 minutes in a 9 x 13 x 2 1/4 inch pan.
Combine first 8 ingredients. Sprinkle top with crumbs. Bake at 350° for 35 to 40 minutes.
Arrange chicken in a baking dish. Place the Swiss cheese on top of the chicken. Mix together the cream of chicken soup and 1/2 can milk over low heat. Pour mixture over the chicken and Swiss cheese. Combine the melted margarine and the stuffing mix. Spoon mixture over the chicken. Bake, uncovered, at 350° for 1 hour. Serves 4.
Grill veggie burgers, corn, onions and peppers together. Transfer to a hot plate. Cut the burgers into long strips and add grilled vegetables. Place flour tortillas in aluminum foil to warm on grill (10 to 20 seconds). Remove from grill and wrap up veggie mixture evenly in each tortilla. Top each veg-jita with salsa and sour cream. Makes 4 servings.
Combine juice concentrates, pineapple juice, tea and maraschino cherries in large pitcher; mix well. Chill, tightly covered, until serving time. Pour into punch bowl. Yield: 20 servings.
Cream the margarine and sugar until it is light and airy. Beat in eggs, one at a time, and put in pineapple (prefer to use crushed) and almonds. Sift together flour and baking powder. Add to batter alternately with juice. Pour the batter into a greased, wax paper lined spring-form pan. Bake at 350° for 1 hour. Let cake cool in pan before removing. Sprinkle with powdered sugar or glaze it before serving.
Combine ingredients in bowl. Place in casserole and bake, uncovered, at 350° for 40 minutes. Serves 6.
Note: One gallon or 1 1/2 gallon freezer and 1 gallon crock.
Combine yeast, 1 teaspoon sugar and warm water. Let stand 5 minutes. Add buttermilk to yeast mixture and set aside.
Mix ingredients until smooth. Line a 9 inch pie pan with pastry. Bake at 375° for 55 minutes.
Makes about 12 quarts of pickles. Heat to boiling. Pour over cucumbers in jars. Seal.
Separate crescent dough into 8 rectangles. Press perforations down to keep dough together. Combine cream cheese, mushrooms and salt. Mix well. Spread mixture equally over each rectangle of dough. Starting at long side, roll up rectangles, jelly roll fashion. Pinch seams to seal. Slice logs into 1-inch pieces. Place seam down on a baking sheet. Brush with beaten egg. Sprinkle with poppy seed. Bake 10 to 12 minutes at 375°.
For sauce, cook onion in margarine until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir on medium heat until thick and bubbly. Remove from heat. Place half the sliced potatoes in a greased casserole. Cover with half the sauce. Repeat layers. Bake, covered, in a 350° oven for 35 minutes. Uncover; bake 30 minutes more or until potatoes are tender.
Mix all ingredients, folding egg whites in last. Pour into oiled loaf pan and bake at 350° for 1 1/2 hours. Serves 8.
Place cherries and 1/5 of the pits in a gallon jar. Pour in vodka and alcohol. Seal tightly and store at room temperature 1 to 3 months, shaking occasionally. Strain through cotton-filled funnel, adding 3/4 to 1 cup simple syrup. Age mixture 4 to 6 weeks before serving. For a drier cordial, increase the amount of vodka to taste.
Cook mostaccioli according to directions on box. Drain. Saute sausage and turkey. In baking dish, spread spaghetti sauce in bottom of dish. Add mostaccioli, pepper, sausage, turkey and shredded cheese. Continue with sauce, cheese and meats in layers. Do this until all ingredients are used up. Bake in moderate oven about 30 minutes.
Place stew meat in a covered casserole. Mix all other ingredients and pour over meat. Cover and bake in a 350° oven for 2 1/2 to 3 hours. Serve over rice or noodles. Serves 4.
Cook sugar, water, cocoa and syrup to soft ball stage. Add vanilla and butter. Cool and knead into rolls. Slice as needed. Nuts may be added.
Stir dry jello into cottage cheese. Add pineapple and pecans and fold in Cool Whip. If orange pineapple jello used, add Mandarin oranges along with the pineapple and nuts. A few drops of yellow and red food coloring make a prettier orange. Recipe doubles nicely. (Best if made 3 to 4 hours ahead.)
Combine ingredients and add mayonnaise. Chill and serve. (Serve on crackers, finger sandwiches or salad.)
Soften cream cheese and mix with sour cream and taco seasoning mix. Spread in bottom of pie plate. Spread picante sauce over that. Layer with lettuce, tomatoes and onions; top with shredded cheese. Keep refrigerated until ready to serve. Serve with tortilla chips.
Mix sugar and flour and add to well beaten eggs; add salt, then milk. Cook in double boiler over low heat. Stir continuously until mixture coats wooden spoon.
Melt butter, add to potatoes, add beaten eggs. Mix all dry ingredients and add to potato mixture alternately with milk. Add vanilla and orange extract. Put in 2 pie pans or 1 oblong pan and bake at 350° for 30 minutes or until set.
Slice cucumbers 1/4 to 1/2 inch thick. Soak in lime water (use glass or plastic container), 1 cup lime per gallon of water. Soak 24 hours. Wash thoroughly in cold water. Soak in clear water for 3 hours. Drain; mix the other ingredients in larger boiler. Bring to a boil; pour over cucumbers. Soak 12 hours. Cook for 35 minutes. Pack in jars and seal.