HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, sugar and peanut butter together. Fold in cool whip and put in crust. Refrigerate.
Prepare cake by directions on box. Cool and split layers with long thin knife. Mix sour cream, confectioners sugar and flavorings in deep bowl. Add coconut, all except 1/2 cup. Chill 1 hour in freezer. Spread icing between all layers and top of cake. Sprinkle coconut on top of cake and chill. Keep refrigerated until all gone.
Melt butter. Add other ingredients and add mushrooms. Saute 5 minutes. Delicious served with steak or roast.
Combine. Blend well and cook over low heat, stirring constantly, until mixture thickens. Cool and spread over shredded cabbage.
Cook saved juices in small saucepan with cornstarch, sugar and vinegar. Stir constantly until mixture thickens. Add salt, pepper, beets, pineapple and butter. Cook for 20 minutes. May be served hot or cold.
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips (batter will be stiff). Spread in 9 x 13-inch pan. Bake at 375° for 20 to 25 minutes. Cool completely.
Sift into a large bowl the flour, salt, soda, ginger and cinnamon. Cream butter light and fluffy. Add sugar to butter, beating well. Add eggs and milk to cream mixture. Stir in molasses. Add dry ingredients. Pour into buttered pan. Bake at 350° for 35 minutes, until done.
If desired, reserve a few chunks of pineapple and some Cool Whip for garnish.
Cream butter; gradually add sugar. Beat well at medium speed with electric mixer. Add eggs, one at a time; beat after each addition. Combine flour and soda. Add to creamed mixture, alternating with sour cream; begin and end with flour. Mix until blended after each addition. Stir in flavorings. Pour batter into greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. If desired, garnish with grated lemon peel after sprinkling with powdered sugar.
In 9-inch quiche dish or deep pie plate, spread beans in bottom. Spread avocado on top of beans. Sprinkle diced tomatoes on avocado. Mix sour cream and mayonnaise together and spread mix over tomatoes. Sprinkle taco seasoning on sour cream mix (more or less to taste). Cover with white cheese, then less of the orange cheese. Arrange scallions and black olives on top. Serve with white tortilla chips and salsa.
Bring this to a boil and add 3/4 box of 4x sugar. Boil only long enough to melt butter; it needs to be thin.
Cover the bottom of an 8 x 12 1/2-inch casserole with broccoli, chestnuts and cauliflower. Lay slices of cheese over to cover. Add celery or mushroom soup and spread over cheese good. Place over all, the Stove Top dressing. When ready to bake, sprinkle water over crumbs until lightly damp or moist. Bake for 30 minutes in a 350° oven. Cook vegetables until lightly tender before making casserole.
Combine oil, sugar, eggs and vanilla. Mix baking soda, baking powder, salt, cinnamon and flour. Slowly add to sugar mixture. Hand mix in zucchini, nuts and raisins. Grease and flour 1 large or 2 small loaf pans. Pour in pan(s). Bake at 325° for 55 minutes.
Mix 2 puddings and jello in saucepan. Add water or use juice from oranges; mix and bring to a boil. Pour into dish and add drained oranges. Refrigerate to set.
In a nonstick skillet, heat olive oil, garlic, ginger and red pepper. Saute 2 to 3 minutes. Add snow peas. Stir-fry 2 to 3 minutes or just until crisp-tender.
Bring first 4 ingredients to boil. Simmer 10 minutes. Add cheese and stir until melted.
Coat chicken with combined flour and seasonings. Dip chicken in combined egg and water; coat with combined crumbs and cheese.
Mix all ingredients except bacon together. Put bacon on top. Bake at 300° until bacon is cooked.
Beat egg yolks slightly; blend with condensed milk, 1/4 cup sugar, lime juice and cornstarch in top of double boiler. Cook until slightly thickened; turn into pie shell. Beat egg whites until foamy. Add sugar gradually and continue beating until very stiff. Pile on top of pie, being sure to cover entire crust. Bake at 400° for 8 to 10 minutes until brown. Cool on rack away from drafts. Chill.
Mix taco seasoning with beans and spread in deep bowl. Spread avocado dip on top of beans, then spread sour cream. Place black olives or chiles on top of sour cream. Spread grated cheese; add tomatoes and top with green onion. Serve cold with tortilla chips.
Cook and drain noodles. Add butter, and stir to coat the noodles. Add cream cheese, sour cream and chopped green onions. Mix well. Brown the beef with garlic. Add sauce, salt, sugar, and pepper. Simmer 20 minutes covered. Alternate layers of beef mix and noodle mix in a greased casserole dish. Top with cheddar cheese. Bake 30 minutes at 350 degrees. Recipe may be easily doubled.
Mix together all ingredients; pour into greased spring pan. Place in cold oven. Bake at 325° for 1 hour. Leave in oven 3 to 4 hours (after oven is shut off).
Cream together the butter and 1/2 cup sugar. Mix in the pretzels and press into a 9 x 13-inch dish. Bake in a preheated 350° oven for 6 minutes. Cool. Cream together the cream cheese, Cool Whip and 1/2 cup of sugar. Spread over pretzel layer and refrigerate 40 minutes. Combine the strawberry gelatin and boiling water, stirring until gelatin is dissolved. Stir in the strawberries. Pour over the cream cheese layer. Chill until set. Makes 10 servings.
Layer vegetables, sprinkling seasonings on each layer. Press vegetables down tightly. Cook on top of stove over low heat about 1 1/2 hours.
Separate eggs; beat yolks until lemon colored. Add rind and orange and salt. Add flour and 1/2 cup of the sugar, sifted together 3 times. Beat egg whites until frosty. Add cream of tartar and remaining salt and sugar and beat until it looks like frosting. Then fold the yellow part into the white and put in angel food pan. Bake at 325° for 1 hour. Invert after taking out of oven until cool.
Cream butter or margarine, sugar, vanilla and eggs together. Sift together flour, salt and baking powder. Mix all ingredients together. Blend well. Refrigerate for 10 to 15 minutes or until hard. Roll out, then cut with cookie cutter. Place on ungreased cookie sheet. Bake at 350° to 400° for about 12 minutes. Try baking at 350° for 8 to 10 minutes.
Do not use electric mixer! Mix oil and sugar together. Add eggs. Add flour. Add apples, coconut and nuts. Put batter in 13 x 9-inch pan. Sprinkle with bits and bake 55 to 60 minutes at 350°.
Place all ingredients in crock pot. Cook on low for approximately 2 hours or until cheese is melted, stirring occasionally. Serve from crockpot with chips on side.
Clean corn and cut from cob. Peel and dice potatoes. Start bacon in skillet, then add potatoes. When bacon is about crisp and potatoes are getting soft, add remaining ingredients and fry over medium heat 15 to 20 minutes, stirring often.
Combine figs, sugar and water. Bring to a boil. Lower heat. Cook uncovered 10 minutes until thick. Remove. Stir in almonds. Cool. Stir together flour, salt and baking soda in large bowl to mix well. Set aside.
Chill punch bowl for 1 hour in freezer before mixing. Combine both juices in punch bowl. Stir well. Add ice cream by spoonfuls and stir. Ready to serve. Delicious!
Place blueberry pie filling in bottom of 8 x 8-inch glass baking pan. Spread evenly and then place the cherry pie filling on top, smoothing to edges of pan. Place in 400° oven to heat while preparing topping.
Dissolve sugar, syrup and salt over low heat, stirring. Cook, without stirring, to 248° or to firm ball stage (or light crack stage, 265°). Wash down with a damp cloth any crystals that may form on the sides of the pan during cooking. Remove from heat and pour gradually over the stiffly beaten egg whites. Add extract and continue beating until mixture will hold its shape when dropped by spoonfuls on wax paper.
In food processor or blender, place soup, milk, butter or margarine, onion, celery, salt, pepper and parsley. Blend or chop until vegetables are finely chopped and mixture is well blended. Pour over bread and mix well.
While toasting bread, mix sugar and cinnamon. Then spread butter on toast. Sprinkle mixture on top. Serve at once.
Dice potatoes and cook in water and salt. Cook until tender. Drain off water, reserving the liquid. Add onion soup mix and butter to potatoes. Add potato water and milk; heat and serve.
Melt cheese with milk in double boiler. Mix pimento, eggs, vinegar and sugar together. Add to cheese mixture. Cook about 25 minutes on low heat. Cool and add mayonnaise.
Combine flour, salt and sugar in a pie pan. Make a well in the center. Add oil and milk. Mix quickly with fork. Press into pie pan. Bake at 425° for 10 to 12 minutes. Let cool. Very flaky and light. Pie crust may be filled with any cream filling or may be used for lemon meringue pie.
In a large bowl, sprinkle unflavored gelatin over cold water; let stand 5 minutes. Stir in sugar until blended. Add boiling water; stir until gelatin is completely dissolved (about 3 minutes). Add lime peel and juice. Chill until slightly thickened (about 15 minutes). In a medium bowl, beat egg whites until stiff. While beating gradually add gelatin mixture; beat until soft peaks form. Spoon into 8 dessert cups. Chill until firm (about 2 hours).
Cream the butter and sugar. Add eggs, one at a time, and beat well. Sift flour and soda together. Alternately add flour and pineapple to creamed mixture. Bake in a greased and floured 9 x 13-inch pan for 30 minutes at 350°.
Mash squash and soft margarine with potato masher. Add egg (beaten), saltines and sweet milk. Salt to taste. Pour into greased 8 1/2 x 8 1/2-inch dish and top with a few more crushed saltines and margarine. Bake at 400° for 30 to 40 minutes or until slightly brown on top.
In a small bowl, beat egg whites until they hold soft peaks. Gradually beat in 1/4 cup sugar until they hold stiff peaks. Without washing beater, in medium or large bowl, beat egg yolks and remaining 1/4 cup sugar until thick and lemon colored. Beat in lemon juice until blended.
Bake cake according to directions on box for a sheet cake. When cake is cooled in pan, take a fork and make holes over top cake. Mix the condensed milk and cream of coconut together. Pour over cake. Let mixture soak into cake and top with coconut.
In a large bowl, mix eggs with cottage cheese, mozzarella cheese and spices until well blended; set aside. In another bowl, mix together spaghetti sauce and cooked ground beef. In a 12 x 8 x 2 inch baking dish, spread 3/4 cup of the meat sauce. Layer 3 uncooked noodles on top of the meat sauce. Spread with half of the cottage cheese mixture and 1 1/2 cups of meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cottage cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around edges of casserole. Cover tightly with foil. Bake at 375° for 45 minutes. Uncover and bake 15 minutes more, or until noodles are tender. Let stand 10 minutes before serving. Serve with grated parmesan cheese. Makes 6 servings.
Mix soup and milk; heat slowly. Add salt, pepper and onion. Arrange a layer of potatoes in a greased casserole. Pour on 1/2 of mushroom soup and repeat layers. Dot with butter and paprika on top. Cover and bake 1 hour at 325°.
Combine sugar and shortening. Add eggs. Add molasses. Then combine liquid and dry ingredients alternately. Let rise, covered, for 15 minutes. Drop by teaspoonfuls onto greased baking sheet. Sprinkle with sugar. Bake at 375° for 10 to 12 minutes. Makes 5 to 6 dozen.
Preheat oven to 375°. Combine soup, milk and pepper; set aside. Arrange potatoes, onion, cheese and soup in layers in a buttered 2-quart casserole. Dot with butter; sprinkle with paprika. Bake, covered, for 45 minutes. Uncover; bake 15 minutes more, or until potatoes are tender.
Sift flour and soda; set aside. Boil raisins, dates and apples for 3 minutes in 1 cup of water. Remove from heat; add margarine. Stir until melted. Cool. Add remaining ingredients, adding nuts last. Mix by hand. Chill. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 to 14 minutes. Yields 40 to 50 small cookies.
Brown pork chops in oil. Arrange in dish. Sprinkle with onion. Add rice. Bring cream of chicken soup and 1 can of water to a boil; pour over chops. Cover and bake at 350° for 35 minutes.
Brown meat with garlic and Worcestershire sauce. Add rest of ingredients, except large veggies. Simmer for 1 1/2 to 2 hours or until meat is tender. Add potatoes, carrots with flour, and water. Cook until thick. Remove bay leaf and serve.
Brown steak in butter, add chopped or sliced onion. Add 2 cans of beef broth to cover meat; simmer 45 minutes to 1 hour.
In 3-quart saucepan combine cocoa and salt. Add sweetened condensed milk; mix well. Over medium heat, slowly stir in water; heat thoroughly but do not boil. Serve with marshmallows. Refrigerate any leftovers. Makes 2 quarts.
Mix in a large container with lid. Mix cranberry juice and sugar until sugar dissolves. Add remaining ingredients; stir and put in freezer until snow cone or slush like, 2 or 3 days. Stir and serve.
Place chicken in a ceramic container. Pour cola over poultry. Cook, covered, on High for 15 minutes. Rearrange pieces and turn over after 7 minutes. Drain off 1/4 cup of cola. Sprinkle chicken with salt. Cover with catsup. Cook at High or Full power 10 minutes. Eat and enjoy.
Heat skillet. Butter one side of each slice of bread. Put butter side down of one slice of bread in skillet. Place Hershey bar on top of this. Place other slice of bread on top of Hershey bar, with butter side up. When bottom slice of bread is browned, turn sandwich over and brown other side.
Unwrap caramels and put in top of double boiler with evaporated milk. Heat to dissolve caramels. Prepare cake mix according to package directions, using oleo in place of oil. Grease and flour 9 x 13-inch pan. (Do not use spray oil.) Put 1/2 of cake mixture in pan and bake at 350° until bubbly and puffy, about 10 to 12 minutes. Put the caramel and milk mixture on top of first cake layer, then nuts and chocolate chips. Cover with balance of cake mixture and bake 25 to 30 minutes. If desired, sprinkle with confectioners sugar.
Cook and stir ground beef in 10-inch skillet until brown. Stir in macaroni sauce mix, water, chili powder and cayenne pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook for 5 minutes longer. Cool 5 minutes. Place lettuce, green pepper, tomatoes and onions in large bowl; toss with ground beef mixture. Serve immediately or if desired, cover and refrigerate until chilled, at least 4 hours. Serve with dairy sour cream if desired. Makes 6 to 8 servings. Can use chips also.
Melt oleo. Mix it with crumbs; press into 9 x 13-inch pan. Blend cream cheese, powdered sugar and vanilla together until creamy. Spread mixture onto crust. Slice bananas; put on, then add pineapple. Spread Cool Whip on. Swirl chocolate syrup on top. Put cherries and nuts on.
Mix all ingredients together, except frosting. Bake in a greased and floured 13 x 9-inch pan at 350° for 50 minutes. Cool, then frost.
Put sugar in a bowl and break eggs into sugar. Mix real well. Stir in flour. Then stir in pecans. Pour into ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 45 minutes. Cool and cut into squares.
Mix ingredients together until sugar is dissolved, then chill. To serve, pour coffee mixture over 1 quart vanilla ice cream in a large punch bowl. Top with 1 cup heavy cream, whipped. Sprinkle lightly with nutmeg. Serves 15 to 18.
Wash mushrooms; gently remove stems and finely chop. Drain caps on paper toweling. In 1-quart bowl combine butter, chopped stems, 1 onion, pepperoni, green pepper and garlic. Cook at High for 2 minutes, until tender. Stir in crumbs, cheese, parsley, salt, oregano and pepper; mix well. Mound mixture in the mushroom caps. Place caps in 10 x 6 x 2-inch baking dish. Cover and cook at Medium or cook power 5 (50%) for 4 minutes, until hot. Makes 12 appetizers.
Layer in 9 x 12-inch dish in order listed: tortillas, boned chicken (cut in pieces) and chopped onions. Mix and heat in saucepan mushroom soup, chicken soup and Ro-Tel tomatoes. Spread over chicken. Sprinkle garlic salt over mixture and top with cheese. Bake at 375° for 30 minutes.
Heat oven to 350°. Spread 1 cup of the coconut evenly in shallow pan. Toast 7 to 12 minutes or until lightly browned, stirring frequently. Cool.
Saute onion, garlic, pepper and sausage (out of casing and broken up) until brown. Add black beans. Grease a 9 x 13 1/2-inch casserole. Take each tortilla; add a large spoonful of mixture. Roll up and place one next to another until all ingredients are used up. Sprinkle cheese (grated) over tortillas, then place 2 cups salsa over top. Bake 30 minutes at 350°.
Peel and seed cucumber. Chop very fine. Add other ingredients. Mix thoroughly. Let set overnight. Serve with large corn chips.
Mix sugar, syrup, water and salt in a 2-quart casserole. Cook in microwave 19 minutes, stirring every 5 minutes. Candy thermometer should read 260°. If not, cook 1 or 2 minutes more. Beat egg whites while syrup cooks, very stiff in large mixing bowl. Add syrup. Beat 12 minutes. Add vanilla and nuts in; drop by teaspoon onto wax paper.
Cook rice and broccoli. Saute onions and celery in oleo. Mix Cheez Whiz, mushroom soup and almonds into onions and celery. Mix all together; pour into greased baking dish. Bake 20 to 30 minutes at 350°.
Mix dry ingredients thoroughly. Break eggs into dry mixture; beat vigorously until mixed well. Add melted butter, lemon juice and milk; mix well. Pour into unbaked shell. Bake in preheated oven (450°) for 10 minutes, then lower heat to 350° and finish baking until done.
Bring corn syrup and sugar to a boil. Add peanut butter and vanilla. Stir well and add salt. Add dry cereal. Mix well all together. Press into a 13 x 9-inch pan. Cool and cut into squares. You may use Cheerios, Kix and Rice Krispies.
Dissolve jello and sugar in 1 cup hot water, then add 1 cup cold water. Mix well. Refrigerate for about 1 1/2 hours. When softly jelled, remove and beat in large bowl of electric mixer on high speed for about 5 minutes or until mixture is liquidy. Beat egg whites in small bowl until peaks are formed, then add to jello mixture and blend well. Place in refrigerator to set (about 2 hours).
1. Mix sugar, soft margarine, eggs, and milk. Then mix flour, baking powder, ands salt. 2. Add dry ingredients slowly to wet ingredients. Mix well then stirin blueberries. 3. Place in 9 x 11 baking dish. Mix struesel topping and sprinkle on top of cake mixture before baking. 4. Bake at 375° for 50 minutes.
In a bowl, blend all ingredients except chicken. Place chicken in baking pan. Pour sauce over chicken, turning to coat evenly with sauce. Bake, covered, 45 minutes in 400° oven. Uncover, baste with sauce and continue baking 15 minutes. Broil 5 minutes, basting with sauce until desired crispness is obtained.
Mix all ingredients together and set in refrigerator for 30 minutes to 1 hour. Serve with chips or crackers.
Mix all ingredients together. Chill. Great on celery, carrots, crackers, chips, etc.
In a small bowl, put yeast with lukewarm water; set aside. In a large bowl, put the salt, sugar, oil, hot water and cold water. Mix and then add dissolved yeast and water from small bowl. Sift a little at a time, the 4 to 5 cups flour, working well with a spoon until all liquid has been absorbed. Sift 1/2 to 1 cup flour on table or cabinet top. Place dough on floured surface and knead for about 20 minutes. Put dough back into bowl. Rub top with high grade oil (Crisco). Cover with a dry cloth and let rise until at least double in bulk.
Trim the crust from the bread and flatten the bread with a rolling pin. Blend cheese and egg to a workable consistency and spread evenly on each slice. Roll an asparagus in each slice of bread. Dip each roll in the melted butter until thoroughly coated. Place the rolls on a cookie sheet and freeze. When rolls are frozen, slice each into 3 sections and refreeze until needed. To serve, place on a cookie sheet and bake at 400° for 15 to 30 minutes or until light brown. Do not thaw before baking.
Grease a Bundt cake pan. Place biscuit pieces in pan. Melt margarine; stir in white sugar. Add brown sugar and cinnamon to mixture and pour over biscuits. Bake at 350° for 30 minutes. When done, turn out like a cake and pinch off bite-size pieces.
Butter 13 x 9-inch pan. Line bottom with whole graham crackers. Mix pudding and milk according to label. Mix in thawed whipped topping. Prepare frosting from remaining ingredients; set aside. Pour half the pudding mix over graham crackers. Top with remaining pudding mix. Put third layer of whole crackers to cover pudding. Spread frosting over top layer of crackers. Refrigerate. Try to leave it in the refrigerator at least 24 hours.
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450° oven for 20 to 30 minutes, or until meat is brown. Transfer meat and vegetables into large kettle. Using small amount of water, scrape browned bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil, cover and simmer 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut (with juice). Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly. Remove meat from bones and cut into cubes. Return to kettle and cook 5 minutes longer. Yield: 12 servings.
Cook rice. In a large bowl, mix the broccoli, rice, onion, cheese, garlic powder and soup. Place in buttered casserole dish. Bake at 350° for 45 minutes.
Chop dates; sift flour with soda, salt and spices into bowl. Blend in rolled oats, sugar and nuts. Beat eggs with fork. Add oil, buttermilk, dates and vanilla. Pour into dry ingredients and stir until blended. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for 10 to 13 minutes.
Press flour, margarine and nuts in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool completely and make next layer.
In small bowl, combine refried beans and chilies. Spread on large serving plate. Combine sour cream and taco seasoning. Spoon over bean mixture spreading evenly. In small bowl, mash avocados. Stir in ReaLime brand and salts; spoon evenly over sour cream mixture. Cover; chill several hours.
Sift dry ingredients. Blend milk with peanut butter and add to dry ingredients. Mix thoroughly and bake in loaf pan at 350° for about 45 minutes.
Mix first 3 ingredients and press into 9 x 13-inch pan. Mix next 3 ingredients and pour over mixture. Bake at 350° for 30 minutes.
Mix together and bake in a loaf pan for 40 minutes or an angel food pan for 50 minutes at 350°. Spray pan with Pam. Cool before taking out of pan.
Lightly salt mushroom caps. Mix cream cheese, scallions, mayonnaise, salt and pepper. Fill mushrooms with mixture. Sprinkle with bread crumbs and Parmesan cheese. Broil 5 minutes and serve. Yields 30 to 36 mushrooms.
Combine the eggs, Hollandaise sauce, milk, and lemon pepper seasoning. Mix well. Set aside. Saute the onions and bell pepper in the roasted garlic butter and oil until soft but not browned. Stir in the ham and asparagus. Pour egg mixture over the top. Reduce heat to low and cover. Cook for about 8 to 10 minutes or until the center is set. Sprinkle with cheese and cover. Turn off heat. The heat from the frittata will melt the cheese. Cut into large squares and serve with additional Hollandaise sauce, if desired.
Mix together lettuce, tomato, onion, beans, cheese and avocado. Place Fritos and hamburger in separate bowls so that everyone can add the amount they want. Top with dressing.
Melt butter. Add cheese and other ingredients. (Add drained crabmeat last.) Split muffins in half and spread with mixture. Put in freezer until firm (about 30 minutes). Remove and cut each half into 6 equal parts. Freeze until solid and put in freezer bags.
Cook and drain broccoli. Cook the rice according to directions. Saute chopped onion in butter. Mix all ingredients together and bake until bubbly about 30 minutes at 350°.