HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients (flour, butter and pecans). Grease a 9 x 13-inch baking dish and press the flour mixture into it. Bake at 350° for 25 minutes. Cool. Next, mix together cream cheese, sugar and Cool Whip; spread over baked crust. Next mix the pudding and milk. Layer it on top of last mixture and decorate top with pecan pieces. Keep chilled.
Peel, core and chop into small pieces both pears and apples. Mix all ingredients in large pot. Cook 45 minutes or until thickened.
Beat eggs. Add pumpkin, sugar and oil. Add flour, baking powder, cinnamon and baking soda. Mix well. Pour into a 15 x 10 x 1-inch pan. Bake for 20 to 25 minutes at 350°.
Crush Oreos, save 1/4 cup for garnish. Mix with melted butter. Press into 9-inch pie plate.
First you brown the ground beef, then you drain. Next, you combine beans with the ground beef, ketchup and the mustard in a 3-quart saucepan. Last, you simmer for about 10 minutes.
Beat eggs well. Add sugar to eggs; continue to beat until sugar and eggs are well blended. Heat milk mixture in saucepan over open heat. When the milk is warm, pour in egg and sugar mixture. Keep heat on low and constantly stir mixture so that it won't stick to bottom of saucepan. Cook until thick. Add vanilla and freeze in 2-gallon freezer.
Beat pudding and milk together until thick, approximately 3 minutes. Fold in 8 ounces Cool Whip and sour cream. Layer pudding with vanilla wafers and sliced bananas.
Slice the sausage in large pan. Cook sausage, onion and pepper until tender. Add soup mix, rice and water. Cover and cook 20 minutes.
Cook sugar, cornstarch and grape juice until thick. Add pineapple and pecans. Pour into graham cracker crust. When cool, top with whipped topping. Refrigerate.
Take round steak and season both sides with garlic. Rub in well. Sprinkle with rest of ingredients. Put into frying pan. Add vinegar, oil and water. Cut onion and green pepper; place on top of steak. Cover. Cook over low heat until well done and tender.
Mix pudding with pineapple. Mix in remaining ingredients (except cherries). Freeze in sheet cake pan. Place cherries on top. Slice and serve.
Beat all ingredients until smooth in a blender or food processor. Wash and wilt spinach, then squeeze dry. Add to mixture and blend to chop spinach. Bake in a sprayed loaf pan at 350° for 25 to 30 minutes or until puffy and lightly browned. This is not a high rise souffle. Do not expect it to puff up too much. To serve, allow to cool slightly, then turn out onto serving plate and slice. Keeps well for days in refrigerator.
Slice onions and soak overnight in the vinegar and sugar and water. Drain well and toss with mayo and celery salt. Serve on crackers or as a salad or as an hors d'oeuvre.
Cream margarine and granulated sugar. Add flour and salt sifted together. Add vanilla and stir in pecans. Roll into balls and bake in a 350° oven for 15 to 20 minutes. Roll in powdered sugar. Makes 3 dozen.
Mix together and refrigerate overnight. Mix about 1/4 cup of sugar with red food coloring to make a red sugar crystal mix. Roll into balls and shape in strawberry size. Roll berry shape in sugar mix until lightly coated. Mix almond slivers with green food coloring and shake until the almond crystals are green. Stick slivers into the strawberry. Makes about 4 to 6 dozen.
Pack tomatoes that have been sliced thick in large mouth jars. Fill with cold water and seal. Place jars in canner (not pressure). When it starts to boil, boil 5 minutes and no longer. Store in cool place. Drain well when ready to fry.
Brown ground beef in heavy skillet. Drain and set aside. Mix mayonnaise, milk, eggs and cornstarch until smooth and well blended.
Slice cucumbers and onions. Soak in ice water to cover with salt for at least 3 hours. Scald vinegar; add sugar and seasonings. Add drained cucumbers and onions. Just heat through. Put in sterilized jars, covering with vinegar solution, and seal.
Prepare pudding mix with milk as directed on package. Fold in whipped topping. Stir in 1 cup of the rocks. Spoon mixture into pie crust and sprinkle with remaining rocks. Freeze for 4 hours or until firm. Garnish with chocolate shavings, if desired. Let stand at room temperature for 10 minutes before serving. Store leftovers in freezer.
Thaw roast if frozen. Let roast stand at room temperature for at least 1 hour. Rub roast with vinegar. Season with salt, pepper and fresh garlic. Preheat oven to 375°. Place roast, rib side down, on a rack in baking pan. Roast for 1 hour. Allow roast to remain in oven all day. Do not open door! One hour before serving, turn oven back on to 375° and reheat roast. Do not remove roast from oven or open door until ready to serve. For well done roast, cook 15 to 30 minutes longer before serving.
Mix first 5 ingredients and spread in baking dish. Bake at 350° for 30 minutes. Mix cream cheese, confectioners sugar and 4 1/2 ounces Cool Whip. Spread on crust that has been cooled. Mix 2 small boxes pudding with 3 cups milk. Spread on cream cheese layer. Top with remaining Cool Whip.
Sift together flour, sugar, salt and baking powder. Add caraway seed. Mix together. Cut in butter until crumbly. Add golden raisins. Mix well. In small bowl, combine egg and buttermilk. Add baking soda to sweeten. It will bubble a bit. Quickly stir milk into dry ingredients. Turn out on floured board and knead 2 to 3 minutes until smooth. Form flat circle 1 1/2 inches high. Place on greased baking sheet. With floured knife, cut deep cross almost side to side. Brush with beaten egg yolk. Bake at 375° for 20 minutes, then at 350° for 35 minutes. Test with toothpick. Crust should sound hollow when tapped.
Mix and chill. Make small balls. Pierce top with fork tines. Bake for 8 to 10 minutes at 350°. Dust with powdered sugar after it cools slightly.
Heat butter and Karo syrup in skillet. Add pecan halves. Stir until well coated. Put into 325° oven for 30 minutes, stirring every 10 minutes. Pour out onto a split brown paper bag. Separate with fork. Sprinkle lightly with salt. Let cool, ready to serve.
Place potatoes in a 3-quart saucepan; cover with water. Bring to a boil and cook 20 minutes. Drain well. While potatoes are draining, make cheese sauce. In a medium saucepan, melt margarine; slowly stir in flour. Gradually add milk, stirring constantly. Drop cheese cubes in and continue to cook and stir until cheese is completely melted. Remove from heat and add pimento and green onion tops. In a large casserole, add potatoes. Stir in cheese sauce and serve while hot. Adjust milk for a thicker or thinner sauce.
Wash rice. Drain and then add the water. Let rice soak for 30 minutes. Cook in a rice cooker. When rice is done, let cool 15 minutes.
Melt butter and cream with sugar. Add eggs, one at a time. Beat well after each egg. Add pecans, raisins and coconut. Mix well. Add vinegar; mix well. Pour into 9-inch pie shell (unbaked). Bake 45 minutes at 325°.
Crush cookies roughly with rolling pin. Mix with melted butter until crumbs are coated. Press 2/3 of crumbs in bottom of a 9 x 13-inch pan. Freeze about 15 minutes. Melt chocolate and butter. Add powdered sugar and eggs. Mix over low heat until fudgy. Spread over crumbs. Sprinkle pecans over fudge. Slice ice cream and lay on top. Sprinkle with rest of crumbs. Freeze at least 2 hours.
Blend cream cheese, dates and walnuts. Thin with milk to proper consistency. Makes 3/4 cup.
Mix cream cheese and powdered sugar; divide and spread evenly over pie shells. Sprinkle half of walnuts over cream cheese; layer sliced strawberries and bananas. Top with Cool Whip. Sprinkle remaining walnuts. Serve chilled. Makes 2 pies.
Prepare dressing. Place in a slightly greased 9 x 13-inch pan. Top the dressing with chopped chicken. Add cream soups on top of chicken. Place foil on top or a lid and bake at 350° for 45 to 50 minutes or until dressing is done. (Freezes well up to 4 weeks.)
Saute onion, celery and carrot in butter for 10 minutes. Add flour, stirring well. Cook 1 minute, stirring well.
Melt caramels and cream together. Add 3 cups chopped pecans, place on cookie sheet and chill. Melt wax and chocolate chips; pour over candy.
Preheat oven to 350°. Remove 1/2 cup cookie dough for later use. Mix flour with remaining cookie dough. Put on pan, making 14-inch round. Bake for 15 minutes, until lightly browned. Let cool 10 minutes. Loosen from pan; let cool completely. Blend the cream cheese, brown sugar and vanilla until smooth. Spread on cooled cookie dough. Peel and slice apples thin. Dip apples in lemon-lime soda and put on top of cream cheese mixture. Sprinkle with cinnamon. Heat caramel topping; spread on top. Sprinkle nuts on top of topping. Very delicious!
Thaw bread; quarter loaf lengthwise. Cut each quarter into 8 pieces. Combine pudding mix, brown sugar, nuts and cinnamon. Dip each cube in melted butter, then roll in pudding mix. Place in a well-greased 12 cup Bundt pan. Sprinkle extra pudding mix between the layers. Use up all pudding mix and melted butter before putting coffee cake in a warm place to rise. Cover; allow to rise until double in size (about 1 1/2 hours). Bake at 350° for 35 minutes. Remove from oven and allow to stand for 2 minutes. Invert on a platter. Yield: 10 servings. Preparation time is 2 1/2 hours.
Scald milk; add salt, sugar and shortening. Cool to lukewarm. Crumble or sprinkle yeast into warm water in large mixing bowl; stir to dissolve yeast. Add 1/3 of flour and beat until smooth. Add remaining flour and gradually to make a soft dough which leaves the sides of bowl. Turn out dough onto floured board. With floured hands, knead dough until it is smooth and elastic, about 5 to 10 minutes.
In saucepan boil water; add raisins. Boil until water is gone. Cool. Combine flour, soda and 1/2 teaspoon salt. Beat together sugar and margarine until combined. Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in raisins. Combine the 1/2 cup sugar and cinnamon. Shape dough into 1 inch balls; roll in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets. Bake in a 375° oven for 8 minutes. Remove. Cool on wire racks. Makes 70.
Turn oven on to 350°. Mix cake mix, butter and 1/3 cup milk in bowl. Spread 1/2 of mixture in 9 x 13-inch pan. Bake for 6 minutes. Pour chocolate chips and nuts over baked bottom layer. Melt caramels with 1/3 cup evaporated milk over low heat. Pour caramel mixture over chocolate chips and nuts. Spread rest of cake mix over the caramel layer. Bake for 20 more minutes.
In a large bowl, whisk together the honey, eggs, egg whites, milk and oil. Add the dry ingredients and mix with an electric mixer at medium-high speed for 2 minutes. Spray 2 muffin tins with cooking spray or line with baking cups. Fill each cup 3/4 full. Bake at 400° for about 15 minutes or until tops are golden brown. Makes 24, 155 calories and 3 grams fat.
Toss lettuce, tomato, onion and cheese. Brown beef and add beans. Mix in chips and dressing. Can save 1 cup chips to put on top.
Cut up carrots. Cook in salted water until a little bit tender. Drain. Boil together remaining ingredients except onions and green pepper. Pour over carrots, onions and green peppers.
Peel and cut carrots in half lengthwise. Place in heavy saucepan with water, lemon juice, salt and butter. Cover and simmer until tender. Blend cornstarch, orange juice and honey. Drain fluid from carrots and add orange juice mixture to the liquid and cook until thick, stirring constantly. Pour over carrots and sprinkle with chives.
Saute onion in oil for about 5 minutes. Add ground beef, salt, pepper and flour. Cook until red is gone from ground beef, about 10 minutes. Add soup and mushrooms; cook for 5 minutes. Add sour cream and remove from heat. Serve over egg noodles.
Brown ground beef with 1/2 package taco seasoning. Drain very well. Set aside.
Brush cut side of each roll with olive oil. Place on baking sheet. Broil 6 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned. Place cheese evenly on each roll. Sprinkle lightly with garlic powder. Place tomatoes over cheese. Drizzle with balsamic vinegar and sprinkle with mint. Serve immediately. Serves 6.
Mash berries with sugar and let stand 30 minutes. Mix with cornstarch and cook until	thick and clear. Pour over berries and refrigerate. Garnish with whipped cream.
Mix margarine, pretzels and sugar. Press into 9 x 13-inch baking dish. Bake 15 minutes at 300°. Dissolve jello in boiling water. Stir in strawberries. Set in refrigerator until soupy. Mix the cream cheese, powdered sugar and Cool Whip. When crust is cool, spread cream cheese mixture over crust. Then pour jello mixture over the top. Let set in refrigerator until completely set up.
Dissolve yeast in 1/4 c. warm water. Melt shortening, sugar and salt in 3/4 c. warm water. Add egg, also the dissolved yeast to the above mixture. Add enough flour to make soft dough. Let stand in warm place until twice in size, about 1 hour. Punch down and add flour until you can roll. Make in desired shape. Let rise until twice in size about 1 hour. Brush with butter and bake in 400 degree oven about 6 minutes for brown and serve rolls. Bake longer if you plan to eat them immediately. These rolls are fine for reheating.
In large, heavy saucepan, bring sugar and water to a boil. Swirl mixture (do not stir) until clear. Cover pan tightly; boil over moderately high heat for about 10 minutes, swirling constantly. Remove cover; continue boiling while swirling until syrup turns light brown. Remove from heat; allow syrup to cool as you heat evaporated milk. Add heated milk to syrup, stirring constantly. Simmer until syrup dissolves in milk. Add extracts. Continue simmering to thicken slightly. Serve warm or cold.
Mix all ingredients together and let batter stand for 10 to 15 minutes. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Lightly saute or cook sausage or other meat. Mix together bread cubes, sausage, celery, onions, green pepper and cheese in a greased 9 x 13-inch baking dish (Pyrex works best). Combine eggs, milk, mayonnaise, salt, pepper and mustard. Pour over mixture. Spread undiluted soup over mixture. Cover and refrigerate at least 1 hour or overnight. Bake uncovered 1 1/2 hours or until golden brown at 300°. Serves 8.
Cook and drain ground chuck. Add next 6 ingredients. Cook and simmer 1 hour. Place cottage cheese and eggs in blender until smooth. Stir in salt, pepper, parsley and Parmesan. Cook noodles as directed on box. Drain. Use 2 baking dishes. Layer meat sauce, noodles, cottage cheese mixture and Mozzarella. Repeat, ending with meat sauce. Bake at 375° for 30 minutes. Let stand about 15 minutes.
In a 3-quart saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15 to 18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce; cook and stir until cheese is melted. Garnish with sprinkle of parsley if desired.
Halve tomatoes. Sprinkle with salt, pepper, butter and basil. Broil for 4 minutes. Remove and top with grated Parmesan cheese. Broil until browned. Serve as a side dish with any meat.
Place margarine in a deep-dish pie plate and set in the 350° oven until margarine is melted.
Brown meat until cooked and crumbly. Drain off excess fat. Place in bottom of greased casserole. Cover with catsup, corn and then peas. Top with a generous frosting of mashed potatoes. Bake in a 350° oven for about an hour. Sprinkle cheese on top for last 15 minutes of cooking, if desired.
Slice strawberries. Put on a paper towel to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with another thin layer of glaze. Gently spoon mixture over glazed berries in crust. Cover with inverted dome and chill until set, about 4 hours.
Cream sugar, butter and cream cheese until light and fluffy. Beat in flavorings. Add egg yolks, one at a time, beating well after each addition. Add cake flour, mixing well. Beat egg whites until stiff peaks form; fold into batter. Spoon batter into a greased 10-inch tube or Bundt pan. Bake at 325° for 1 hour and 15 minutes or until done. Cool thoroughly and sprinkle with sifted powdered sugar. Yields 1 (10-inch) cake.
In large salad bowl, tear lettuce into bite size pieces. Reserve some of the meat and cheese strips. Toss remaining strips with onion, bell pepper, celery, carrots and bacon bits. Pour favorite salad dressing over salad and toss. Garnish with saved meat and cheese strips, egg slices and tomatoes.
Preheat oven to 350°. Brown hamburger in a skillet and drain. Spray muffin pan and press biscuits in to form cups of dough. Add brown sugar and barbecue sauce to hamburger; stir well. Spoon hamburger mixture into biscuits. Cook 15 minutes or until biscuits are done. Remove from oven. Add cheese. Turn off oven and replace biscuits to melt cheese. Serve.
Set your heart at warm temperature; mix ingredients smoothly with complete faith in God. Scrape bowl thoroughly, because great joy of life is to be found at bottom. Spread with tenderness and sprinkle with sympathy and kindness. Cut in generous slices. More goodness is found underneath than is shown on surface. Serve with a smile and hospitality in a large dish of compassion. Offer it to your neighbors. Yields enough for everyone.
Cook noodles and drain. Brown meat and onion. Mix all ingredients and bake 30 minutes at 350°.
Boil chicken breasts until tender; cool slightly. Pull off bones and cut into bite size pieces. Cover bottom of casserole dish with chicken pieces.
Combine in pot the brown sugar, salt and cider. Tie allspice, cloves, cinnamon and nutmeg in small piece of cheesecloth. Slowly bring mixture of brown sugar, salt and cider to boil, with tied spices in the pot. Cover and simmer 20 minutes. Remove the spices.
Cream margarine and both sugars; add eggs, then the rest of ingredients. Bake in cake pan 9 x 13-inch at 350° for 20 to 25 minutes. These should not be overbaked or they will not be moist.
Grease and flour Bundt cake pan, put rolls in pan. Mix brown sugar and pudding, sprinkle over rolls. Mix sugar and cinnamon and sprinkle over rolls. Spread nuts over everything. Pour butter over top. Leave on countertop overnight; do not cover.
The next time you make white sauce, make a "big batch" of it, thick. Drop one tablespoon at a time on a cookie sheet leaving a little space between. Put the sheet in the freezer and when frozen put into plastic bags. The next time you want to cream peas, etc., take out the required number of chips and thaw in saucepan or microwave. Thin with milk to desired consistency.
Beat eggs; add salt and pepper, nutmeg and milk. Put bacon and cheese on bottom of pie shell. Add egg mixture and bake for 45 minutes at 350°.
In a large saucepan over low heat, cook brown sugar, margarine and milk until large bubbles form and burst. Stir frequently. Remove from heat. Add confectioners sugar until creamy. Spread on cake.
Melt caramels and 1/3 cup evaporated milk. Mix 1/3 cup evaporated milk, margarine and cake mix. Spread 1/2 cake mix in 9 x 13-inch pan and bake for 6 minutes. Pour on caramel. Sprinkle nuts. Drop rest of cake batter on by teaspoonfuls. Bake for 20 minutes. Cool and cut.
Beat together cream cheese, Cool Whip, sugar and vanilla until sugar is blended in and mixture loses its grainy feel. Put small amount of cream mixture on flat side of vanilla wafer. Top with single cherry. Keep in fridge until time to serve.
Saute hamburger and onion; drain grease. Add seasonings and pizza sauce and simmer 15 minutes. Spread on a split English muffin and top with Mozzarella or Cheddar cheese. Broil until cheese is bubbly.
Cream butter and sugar. Add yolks. Mix all. Add flour, milk and vanilla alternately. After all mixed, fold in egg whites. Butter and flour tube pan. Bake in 350° oven for 50 minutes to 1 hour.
Pound chicken breasts to about 1/2-inch thickness; set aside. Combine picante sauce, mustard and sugar; mix well. Place chicken over medium-hot coals; brush generously with sauce. Grill about 6 to 8 minutes per side or until chicken is tender and no longer pink, brushing occasionally with remaining sauce.
Bring to a boil the first 4 ingredients. Mix the oatmeal, peanut butter and vanilla. After the ingredients are brought to a boil, add oatmeal mixture. Drop by teaspoons on wax paper. When cool, they are ready to eat. Makes about 18 to 20.
Mix together 1/2 cup sugar, flour, salt, baking powder, oil and egg. Pare and slice apples and place in bottom of shallow baking dish. Add 1/2 cup sugar and sprinkle with cinnamon. Cover with flour mixture. Bake at 350° for 45 minutes.
Heat soup and cheese over low heat until melted. Add rice, onion and pimiento; mix well. Pour into 13 x 9-inch baking dish. Put chicken on top. Cover. Bake at 350° for 45 minutes. Uncover and continue baking for 15 more minutes.
Mix pineapple and cherry pie filling in a 9 x 13-inch pan. Sprinkle the yellow cake mix over the top. Slice the margarine on top of the cake mix. Sprinkle the nuts on top of the margarine. Bake at 350° for 1 hour or until the cake feels done to the touch.
Put vegetables in a saucepan with 1 cup of water. Cook until tender. Drain. Add soup, 1/2 cup cheese, sour cream, pepper, pimento, water chestnuts and 1/2 can French fried onion rings. Cook, covered, at 350° for 30 minutes. Uncover; add remaining cheese and onion. Cook 5 more minutes.
Slightly beat eggs, flour, sugar, milk, vanilla and margarine together. Pour into pie plate and bake in a moderate oven 30 minutes at 325° until firm.
Preheat oven to 350°. Drain peaches and set aside. Cream butter or margarine and sugar until fluffy; beat in egg and extract. Thoroughly mix flour, baking powder and salt. Beat into creamed mixture. Spread dough into a greased 9 x 9-inch pan. Arrange peach slices on top of dough; sprinkle with almonds. Bake 1 hour or until golden brown.
Dip chicken in wash and bread with breadcrumbs. Fry quickly until golden brown. Arrange in baking dish. Mix with the margarine, honey and mustard together and pour over chicken. Bake at 350° for 45 to 60 minutes covered with foil.
Fry bacon crisp and crumble. Saute onions in bacon grease. Drain. Cover potatoes in water and cook until just done. Add bacon, onions, corn and milk. Simmer slowly on low heat, stirring frequently to avoid sticking.
Mix stuffing with melted oleo; set aside. Mix all other ingredients and 1/2 of stuffing mixture. Pour into buttered casserole dish (can use fat-free cooking spray). Sprinkle remaining stuffing mixture over top of casserole. Bake at 350° for 45 minutes. Serves 12.
Combine blackberry juice and sugar until dissolved. Combine lemonade and ginger ale; add to fruit liquid. Serve on crushed ice.
Bake cake mix according to package directions. Cool and cut into small pieces. In a clear, glass bowl, put half the cake pieces in bottom. Add half the cherry filling, mixed with the Amaretto, over cake. Make pudding according to package directions and spread half over cherries. Next, add half of the Cool Whip, covering the pudding. Repeat next layers the same. Refrigerate at least 2 hours.
Cut squash in circular slices. Cut broccoli flowerets to desired size. String snow pea pods. In a wok or large skillet, saute onion and garlic in oil over medium heat about 3 minutes. Turn heat to high. Add snow pea pods. Cook about 3 minutes. Stir constantly. Add squash. Cook until tender, not mushy. Sprinkle with Mrs. Dash Table Blend and low sodium soy sauce over vegetables to taste. Add bean sprouts. Reduce heat to low. Cover. Cook about 2 minutes.
Preheat oven to 350°. Mix all ingredients together in a large glass bowl. Spray a light coat of vegetable spray over the bottom of a 9 x 13 glass baking dish. Add the chicken mixture. Cover with foil and bake 45 minutes to an hour.
Place marshmallow cream in a bowl. Place the sugar, salt and water in a saucepan and bring to a boil (soft ball stage, 234°). Pour syrup mixture over marshmallow cream and stir with mixer until slightly stiff peaks form. Add the vanilla and nuts. Pour into buttered pan or drop by teaspoon onto waxed paper.