HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together butter and cream cheese. Add Cool Whip, powdered sugar, vanilla instant pudding, milk and vanilla. Put 1/2 crushed cookies in the bottom of a bowl. Add other mixture and top with remaining crushed cookies. This recipe will serve 8 people.
Mix well all the above ingredients and bake 1 1/2 hours at 325°.
Mix dry ingredients. Beat the eggs with a fork. Add oil and blend. Add the dry ingredients, add buttermilk, food coloring, vinegar and vanilla. Cook in 3 8=inch pans at 350 for 30 minutes.
Combine cooked chicken and macaroni, mix well. Add cucumber, celery, mayonnaise, sour cream and salt and pepper. Mix well. Refrigerate overnight before serving.
Sift together all dry ingredients. Add egg, Mazola oil, Karo and milk and stir until thoroughly mixed. Bake in hot oven about 25 minutes.
Bring to a boil and boil one minute. Stir continuously. Beat it off the stove one more minute. Add 1 teaspoon vanilla.
Brush cooked pastry shell with mustard. Saute onions in butter, add spinach and stir over moderate heat to evaporate moisture. Stir in salt, pepper, nutmeg and Ricotta. Taste for seasoning. Blend in eggs and cream. Pour into pastry shell. Sprinkle with cheese and dot with butter. Bake at 375° for 25 to 30 minutes or until set.
Cut bread into 5-inch sticks each. Brown in oven lightly. Melt peanut butter and oil. Dip toasted bread sticks in mixture; coat good, then roll in graham cracker crumbs.
Wash fish. In baking dish, add lemon juice, bay leaf, parsley, fish, butter, salt, pepper and water. Bake 30 minutes in 350° oven. Serve with rice and buttered spinach.
Mix cream cheese, sugar and Cool Whip; blend these 3 in mixer. Spread on cooled crust.
Cream butter and sugar, add eggs, milk and flour. Beat and add 1 teaspoon of lemon or vanilla flavoring, but not both. Cook about 1 hour at 350°.
Dissolve Jell-O in boiling water. Add cold water; chill until partially set. Fold remaining ingredients; chill until firm.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix; beat. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate 2 to 4 hours. Garnish as desired.
Cream the butter and sugar. Add well beaten eggs. Add dry ingredients and mashed bananas. Bake in loaf pan at 350° to 375° for 45 minutes to 1 hour.
Brown ground beef with chili powder; drain. In a large bowl, combine ground beef with cheese, lettuce, tomatoes, taco chips, olives and prepared dressing. Garnish with taco chips.
Mix graham crackers and margarine and press into pan. Mix powdered sugar, margarine, eggs and vanilla in a bowl and beat with mixer for 15 minutes or until white in color. Put in pan. Add crushed pineapple. Add sliced bananas. Top with Cool Whip. Spread chopped nuts (optional).
Discard tough outer leaves and cut off tough base end of each set of mustard greens. Also remove the soft leafy portion, leaving the firm center portions. Cut these pieces into 1 1/2-inch lengths. Wash and drain well. Boil a small amount of water (enough to later cover greens). Add the greens. Let the water return to a boil; drain greens and drop immediately into cold water, then drain well (this blanching tenderizes the tougher mustard greens).
Combine all ingredients in 1 1/2-quart casserole; cover. Bake at 350° for 1 hour.
Preheat oven to 350°. Cut each potatoes in half lengthwise. Scoop out centers, leaving 1/8-inch shell. Mix potatoes, 2 tablespoons margarine, cinnamon, salt and nutmeg with an electric mixer until smooth. Stir in 2 cups marshmallows, pineapple and 1/2 cup marshmallows and walnuts; spoon into shells. Toss remaining margarine, marshmallows and walnuts; sprinkle on top of potatoes. Bake 20 minutes. Makes 12 servings.
In large bowl, beat butter and sugar until light and fluffy. Blend in eggs and vanilla. Combine flour, cocoa, salt and baking soda. Add to mixture, mixing well with spoon. Stir in oats and nuts. Batter will be stiff. Drop by round tablespoon or 3/4 inch balls onto ungreased cookie sheet. Bake at 350° for 11 to 12 minutes or until set. Cookies will be slightly moist in center. Cool 1 minute before removing from cookie sheet to wire rack.
Sprinkle the cucumber slices with salt and leave to drain for 30 minutes. Drain off excess water. Put the cucumbers into a serving bowl. Mix together the ingredients with salt and pepper to taste. Pour over the cucumbers and fold together gently. Leave in a cool place for 15 minutes before serving. Serves 4.
Brown beef in frying pan. Put potatoes and onion in a greased 9 x 11-inch baking pan. Spoon beef on top. Stir soup and milk together. Pour over beef. Stir tomato sauce and seasonings together. Pour over beef. Dot with butter. Cover with tinfoil and bake at 375° for 1 hour. Uncover and place Mozzarella cheese on top. Sprinkle with Parmesan cheese.
Cook brown rice first. Quarter the sausage, slice and fry over medium heat. Place in strainer and rinse with hot water to remove excess fat. Combine in large mixing bowl all ingredients. Place in baking dish and bake in 350° oven for 30 minutes. Can also be microwaved. Serves 6. Smaller families can freeze half. Serve with green salad and garlic bread.
Mix together and layer on a 9 x 13 pan. Cover with crushed corn flakes. Bake at 350 degrees for 1/2 hours.
Slice strawberries and bananas. Set aside in a bowl and pour half of the Eagle Brand over the fruit. Pull apart angel food cake into small chunks and put them into a separate bowl. Pour the rest of the Eagle Brand over the cake and stir. Pour the fruit mixture into the cake bowl and stir. Put Cool Whip on top of mixture. Chill for 1 hour and serve. Prep Time: 20 minutes. Servings: many.
Dissolve yeast in warm water; let stand 5 minutes. Combine next three ingredients; add to yeast mixture, mixing well. Turn dough out onto a floured surface; knead until smooth and elastic (about 8 minutes). Divide into 16 portions; roll each into an 8 to 10-inch rope. Twist each into pretzel shapes, letters or curlicues; place on ungreased baking sheets. Combine egg with water; stir well. Brush pretzels with egg mixture; sprinkle with kosher salt or seed. Bake at 425° for 12 to 13 minutes or until golden brown. Yields 16 pretzels.
Beat eggs thoroughly. Gradually add sugar, beating in well. Add remaining ingredients and beat well. Pour into pie shell and bake at 350° until slightly brown on top.
Mix sugar, flour and corn meal in bowl. Add eggs, melted oleo, milk, lemon rind and juice; beat until smooth. Pour into unbaked pie crust and bake at 375° for about 40 to 45 minutes.
Beat first five ingredients until light and fluffy. Line muffin tins with paper liners. Place vanilla wafers in bottom of each cupcake paper liner. Fill with mixture 2/3 full. Bake at 375° for 12 to 20 minutes. Top with 1 tablespoon cherry pie filling. Chill.
Dissolve yeast in lukewarm water. Add other ingredients. Place in buttered dish and grease top of dough with softened butter. Cover with Glad Wrap. Put in refrigerator overnight. Shape dough into desired rolls. Cover; let rise until light (1 1/2 to 2 hours). Do not knead. Bake at 400° for 12 to 15 minutes. Makes 3 dozen rolls.
Pack raw meat in dish. Put peppers, onions and potatoes in a layer at a time. Add cream of mushroom or chicken soup. Put foil over dish and cook until done. Take out of oven and add cheese of your choice.
Heat Karo syrup and mix with coconut. Chill and roll into Almond Joy shape. Top with an almond. Dip into melted chocolate and put on wax paper to harden.
Mix all ingredients together. Form into 4 patties. Grill indoors or on the barbecue. Serve on sourdough bun. Pile high with lettuce, tomato slices and sweet onion rings. Grill on nonstick pan sprayed with Pam.
Grease bottom and sides of a 9-inch square pan. Heat oven to 350°. Melt the butterscotch chips and margarine in a saucepan. Stir constantly until melted and then cool. Add the flour, baking powder, brown sugar, salt, vanilla and egg. Mix well and stir in the marshmallows and chocolate chips. Spread in pan and bake for 20 to 25 minutes.
Into large bowl, measure all ingredients except confectioners sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl. Cover and refrigerate 4 hours or until firm. To bake, preheat oven to 350°. Grease cookie sheet. Sprinkle confectioners sugar until heavily coated; place about 2 inches apart on cookie sheet. Bake 12 to 15 minutes. With pancake turner, remove cookies to racks; cool. Makes about 3 dozen cookies.
Salt and pepper chicken breasts, place in a baking dish. Combine remaining ingredients well in a separate mixing bowl using a mixer on low speed to blend in the margarine. Pour mixture over chicken and bake uncovered at 350° for 50 minutes to an hour. Serve with rice.
Preheat oven to 350°. Set cookie dough out to soften; spread evenly on pizza pan. Cook 12 to 15 minutes at 250° or until lightly brown. Let cool completely.
In a pan, combine topping and pecans over medium heat. Stir constantly. Bring to a boil and cook 3 to 5 minutes longer or until thick. Cool 5 minutes. Spoon 1/2 teaspoon caramel mixture on each cracker. Refrigerate 1 hour or until firm. Melt chips and dip bottom of each cracker in chocolate.
Mix ingredients. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for twelve minutes (until soft).
Stir soup to creamy consistency; add remaining ingredients except cheese. Turn into buttered 1 1/2-quart baking dish. Sprinkle cheese on top. Cover; refrigerate for at least 3 hours or overnight. Uncover. Bake for 1 hour at 350°.
Drain pineapple; reserve juice. Combine reserved juice and next 3 ingredients; set aside. In a small dish, pour marinade over tenderloins. Cover and refrigerate for 24 hours. Cook on grill about 20 to 30 minutes on each side. Grill pineapple slices for about 5 minutes and place on top of the tenderloins.
Mix pudding and pineapple. Add fruit cocktail. Fold in Cool Whip and chill.
Brown ground beef with onions, drain. Spread in bottom of a 13 x 9 inch pan. Mix both cans of soup together and pour over meat. Place tater tots on top of mixture. Top with sliced cheese. Bake at 375 degrees in oven until tater tots are fully cooked.
Cook bacon until crisp. Drain, chop and set aside. In the skillet, leave just enough bacon grease to saute onions until transparent. Add to this the pulp, scooped carefully with teaspoon, from the tomatoes (do not scrape shells too thin). Add the mashed eggs and enough bread crumbs to make a firm mixture. Season with butter, salt, pepper and parsley (if necessary, add a little canned tomato juice). Add bacon last and stuff tomatoes with mixture. Sprinkle tops with buttered bread crumbs. Place stuffed tomatoes in a baking dish and bake at 350° until thoroughly heated and buttered bread crumbs are browned. Do not cook long enough for tomatoes to lose shape. Serve hot.
Combine lentils, parsley, salt and bay leaf in large saucepan. Add water. Cover and cook slowly 1 hour or until lentils are tender. (More water may be needed during cooking.) Cut bacon into 1-inch pieces and cook until crisp. Cook celery, onion and garlic in 2 tablespoons bacon drippings. Stir in flour, sugar and pepper. Add tomatoes and heat to boiling. Drain lentils; discard bay leaf. Add lentils and fried bacon pieces to tomato mixture. Cover and simmer 15 minutes. For best flavor, prepare a day ahead and refrigerate. Reheat for serving.
Heat oven to 325°. Grease thoroughly and dust with flour a 10-inch tube pan. Pour boiling water over raisins and let stand while mixing cake. Sift together flour, soda, baking powder, cinnamon, cloves and salt. In large mixing bowl, cream butter until fluffy. Beat in brown sugar, then applesauce. Beat until smooth. Gradually blend in flour mixture and mix only until no dry particles are left. Drain raisins. Fold in raisins and nuts. Bake 1 hour and 50 minutes. Cool completely in pan.
In a bowl combine chicken, crackers crumbs, mayonnaise, onion, lemon juice, salt and pepper. Shape into six patties. Heat oil in large skillet. Fry patties over medium heat for 2 to 3 minutes or until golden brown and heated thoroughly. Yields six servings.
Cream the margarine, shortening and sugar well. Add eggs, one at a time, and beat well. Add flour and 7-Up; beat well. After each addition, add vanilla and almond flavoring. Grease a 9-inch tube pan. Sprinkle pecans over bottom. Add mixture. Bake 45 minutes at 350°, then 35 minutes at 300°. Let cake cool for 20 minutes. Remove carefully from pan, leaving cake upside down, giving a nice nutty top.
Melt butter in a 9 x 13-inch baking pan. Add remaining ingredients. Mix well. Place 6 chicken breast halves on top. Bake at 350° for 1 1/2 hours. Cover until last 15 minutes. Yield: 6.
Brown pork chops in small amount of vegetable oil. Mix all other ingredients in a 1 1/2-quart casserole and place chops on top. Bake for 45 minutes at 350°, then turn pork chops. Stir mixture and bake for additional 45 minutes.
Prepare meat sauce. In a 3-quart saucepan, heat olive oil; add chopped onion and saute about 3 minutes. Add garlic and red pepper; saute 1 minute. Add ground beef and sausage. Brown meat, then drain off fat. Add chopped tomatoes, paste, sauce, sugar, salt, pepper, thyme, basil and oregano. Bring to a boil; lower heat and simmer, uncovered, for about 45 minutes, stirring occasionally.
Heat a small wok or skillet over medium-high heat and add cooking oil. Add shrimp; toss and fry for 30 seconds. Add scallops; stir and cook another 10 seconds. With a slotted spoon, remove seafood to a plate. Add to wok the broccoli and carrots and fry for 30 seconds; add bell pepper, snow peas and tomato and cook while tossing for an additional 30 seconds. Return seafood to wok. Add sauce mixture and quickly toss until thickened. Add sesame seed, if desired. Serve over rice.
Preheat oven to 325°. Cream together butter, powdered sugar and salt. Add vanilla and flour. Mix thoroughly. Shape into balls, using about 1 teaspoon for each cookie. Place on ungreased cookie sheet and bake at 325° for 15 to 18 minutes. These will not brown, so be careful and leave in for specified time. Makes about 3 dozen.
Put all ingredients into mixing bowl; beat like you would a cake. Add sweet milk and pour into unbaked pie crust. Bake for 15 minutes at 400°, then reduce to 350° for 30 minutes longer.
Saute chicken in oil. Add peas, mushrooms and veggies with 2 cups water. Cook 5 minutes. Cook 5 minutes. Cover and simmer until vegetables are tender. Combine soy sauce and cornstarch with 2 tablespoons water. Stir into mixture and cook until thickened. Serve on rice.
Saute minced garlic in olive oil in skillet. Then add chopped onion to mixture and saute. Add diced bell pepper to mixture and saute. Take juice from 2 cans of clams and pour into mixture. Drain juice from the rest of the clams and pour out. Saute mixture while cooking linguini. Add 2 drops olive oil to water when cooking linguini. When cooked, drain and put in large bowl. Pour sauteed mixture over and mix.
Mix cottage cheese and jello together, then add pineapple that has been drained. Fold in Cool Whip. Ready to be served.
Cut eggs in halves lengthwise; remove yolks. Mash with fork. Add remaining ingredients to yolks; whip until smooth and fluffy. Heap into whites. Crisscross with tines of fork. Refrigerate. Makes 24 halves.
Mix together kraut, onion, celery and green pepper. Combine vinegar, oil and sugar. Blend and let stand for 1 hour or longer. Serves 6.
Combine first 7 ingredients in a saucepan; bring to a boil and cook until thick over reduced heat, stirring constantly. Set aside to cool. Then blend cream cheese and sugar together. Whip the cream and fold into cheese mixture. Spread half of the cheese mixture into a baked 9-inch plain pastry pie shell. Add raisin mixture and top with remaining cheese mixture. Refrigerate and serve cool.
Mix all ingredients together. Bake in long casserole dish at 350° for 30 minutes.
Buy seaweed in an Asian grocery store. Cut sheets into quarters. Brush both sides very lightly with sesame oil and sprinkle lightly with salt. Broil on a cookie sheet for about 5 seconds. (This is somewhat similar to potato and is delicious all by itself.) Put a small amount of rice in the middle of each sheet and roll up like a log. Serve as a side dish or hors d'oeuvres.
Put dill, onion, garlic, carrot and alum in jar. Boil liquid; pour hot over pickles. Seal. Put in boiling water and turn off heat. Leave in hot water until pickles turn color. Makes about 8 quarts.
In a large bowl, mix sugar, salt and lemon juice. Add 6 egg yolks (save egg whites in separate bowl) and beat well. Add flour and melted butter (or margarine) and mix well. Add milk (one cup at a time). Beat egg whites until peaked and fold into mixture. Pour into well-greased 9 x 11-inch baking dish. Set baking dish into pan of cold water (approximately 1/2-inch deep)* and bake at 350° for 45 to 55 minutes. Cool and serve. Refrigerate when cool.
Do in order given. Melt oleo in a 9 x 12-inch baking dish. In a bowl, combine flour, sugar and baking powder. Add milk and stir to smooth. Pour mixture over oleo. Pour peaches and juice. Do not stir. Bake 45 minutes to 1 hour at 350°. Can be made with any canned fruit.
Mix sugar, shortening and eggs. Add rest of ingredients. Bake at 350° for 1 hour. Makes 2 regular size loaves. Grease 9 x 5 x 3-inch pans.
Boil all ingredients (except chocolate bar) slowly to hard crack when dropped in cold water. Will be pretty dry. Spread into 2 pizza pans (medium size). Break chocolate bar into pieces and drop onto hot candy. Spread after it melts and then sprinkle with more chopped nuts (or save a few).
Preheat oven to 350°. Grease a 9 x 13-inch pan.
Break spaghetti into small pieces. Cook and drain. Toss remaining ingredients with cooked spaghetti. Chill. Yields 30 servings.
Mix flour, soda, salt and sugar; cut butter into flour mix with pastry blender. Make a well; add buttermilk. Mix well. Knead 30 seconds. Grease 8-inch cake pan. Place dough in pan. Cut gash across top. Bake in 400° oven for 30 minutes. For each loaf, mix batter separately.
Place sugar, unbeaten egg whites, cream of tartar and water in top of double boiler. With eggbeater, whip briskly while cooking mixture over vigorously boiling water, but do not touch top of upper pan. Whip until stiffly beaten. Remove from heat and add vanilla.
Grease the bottom of a heavy Dutch oven that has a fitted lid. Add 1 cup uncooked rice in bottom of the pan. Add seasoned chicken. Add cream of celery soup diluted with 1 can water. Add 1 can cream of chicken soup diluted with 1 can water. Sprinkle 1 package Lipton onion soup mix on the top of the casserole. Bake 2 hours at 300°.
Cream margarine, sugar and egg. Add vanilla and flour. Spread on cookie sheet evenly (10 x 15-inch size). Bake in 350° oven for 15 to 20 minutes, until golden brown. Remove from oven and sprinkle chocolate chips on top. Spread when melted. Add nuts. Cut into squares and enjoy! Makes 40 bars.
Sift dry ingredients	together in bowl. Make a well. Add strawberries, juice and all*. Add oil and eggs. Mix well by hand. Stir in food coloring. Spoon into two greased and floured loaf pans. Bake at 350° for one hour. Cool on rack before removing from pans.
Mix all together and pour in 2 pie shells. Bake at 450° for 10 minutes. Reduce heat to 325° and bake 35 minutes longer.
In medium bowl, combine Cheddar cheese, cream cheese and salad dressing mix. Gradually stir in beer until mixture is to desired consistency. Garnish with green onion and additional Cheddar cheese. Serve with pretzels or assorted fresh vegetables, if desired. Makes about 3 cups.
Cook onions slowly in melted Spry until yellow. Remove onions. Roll meat in mixture of flour, seasonings and spices. Brown in hot Spry. Add boiling water; cover and simmer until meat is tender. Add potatoes and cook 10 minutes longer. Pour meat and potato mixture into 8-inch casserole. Lay biscuits on top. Bake in hot oven (400°) for 15 to 20 minutes until biscuits are done. Serves 6.
Measure and sift together flour, salt and baking powder; set aside. Beat margarine and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla. Add baking soda to buttermilk. Mix together flour mixture and buttermilk alternating. Mix until well blended. Drop on greased cookie sheets. Bake at 400° until brown (approximately 8 to 10 minutes).
Prepare brownie mix according to package directions in 9 x 13-inch pan. Remove from oven and cool completely. Chop Oreo cookies (2 cups) and mix with 1 1/2 bowls of whipped topping. Spread Oreo mixture on top of brownie. Chop Reese's cups and sprinkle on top of Oreo mixture. Drizzle ice cream topping over top. Use remaining whipped cream to garnish.
Mix broccoli, slaw, and green onions in large bowl. Combine oil, sugar, rice, vinegar, salt and pepper in large jar. Shake well, until blended and pour over slaw. Mix Ramen noodles, almond, and seeds together with slaw mixture and chill.
In saucepan mix evaporated milk, sugar and salt and cook over low heat to boiling. Cook for 5 minutes stirring constantly. Remove from heat. Add marshmallows, chocolate pieces, vanilla and nuts.
Partially freeze steak, then slice across the grain into 3 x 1/8-inch strips. Brown meat in hot oil in a large skillet; add next 7 ingredients. Cover, reduce heat and simmer 15 minutes. Combine soy sauce, water and cornstarch; stir well. Add to meat mixture, then cook, stirring constantly, until thickened. Serve over rice. Yield: 8 servings.
Beat together the first 4 ingredients until smooth. Line cupcake tins with paper liners. Place 1 vanilla wafer at the bottom of each. Fill 3/4 full with cheese mixture. Bake at 350° for 20 minutes. Cool. Top with pie filling. Makes 12 cupcakes.
Mix together all ingredients. Pour into greased casserole dish and bake at 325° for 1 hour or until firm.
Mix together; put in sprayed baking dish. Bake at 350° for 34 to 40 minutes. Cool and cut into squares.
Add 1/2 cup cold water to cabbage, carrots, onion and green pepper. Cover and refrigerate.
Cook macaroni; drain. Combine sugar, flour, salt and eggs. Cook until thick and cool. Let stand overnight. Add mandarin oranges, pineapple and Cool Whip.
Combine meat, bread crumbs, milk, soup mix and pepper. Shape into balls. Brown in hot oil in large skillet. Remove meatballs and drain off excess fat. Add tomatoes. Dissolve bouillon cube in boiling water. Add 1/4 cup cold water and cornstarch and add this slowly to the mixture until it thickens. Add meatballs, carrots, onion and celery. Cover and simmer slowly until vegetables are tender or pour into 2-quart casserole and cover and bake at 350° for 1 hour.
Combine the water and sugar in a small bowl. Stir in the yeast. Set aside until the mixture becomes bubbly. In a large mixing bowl, combine the flour and baking soda. Stir to mix. Cut in the shortening using a pastry blender, a fork or your fingertips until the mixture resembles cornmeal. Add the yeast mixture and buttermilk. Stir with a large wooden spoon until well mixed. This will not be a smooth dough. Cover the bowl with plastic wrap and refrigerate the dough until needed; it will keep about 1 week. Makes about 8 cups of dough.
Dissolve yeast in warm water. Mix all ingredients together. Leave in refrigerator for 2 hours. Fill greased muffin pans 2/3 full. Bake at 350° for 20 minutes.
Grease a pan; mix ingredients together. Bake at 375° for one hour.
Mix the first 5 ingredients; alternate with the flour, sifted 3 times, baking powder, soda and salt. Bake 1 hour at 325° or 350° using tube pan or 2 loaf pans.
Blend milk and sour cream. Add coconut pudding. Mix. Add crushed pineapple and blend well. Chill. Good with fresh fruit.
Line baking casserole dish with dried beef. Wrap chicken breasts with bacon strips. Lay on dried beef. Mix soup and sour cream. Pour over chicken. Bake, covered, 2 1/2 hours at 300°. Uncover and bake another 30 minutes. Serve on rice, cooked by rice directions.
Cream shortening and sugar. Add unbeaten egg and vanilla. Beat well. Sift flour. Sift with baking powder and salt. Add alternately with milk to creamed shortening.
Mix bread crumbs, milk, butter, nuts, salt, egg yolks, sugar, chocolate and lemon. Fold in the egg whites and pour into a buttered mold. Bake in moderate oven about 25 minutes.