HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar and continue beating until smooth. Spoon filling into prepared crusts. Freeze at least 8 hours or overnight. Garnish with chocolate shavings, if desired. Makes two 9-inch pies.
Soften yeast in warm water. Mash potatoes while hot, then cool. Add potato water, scalded and cooled milk, salt, sugar and melted shortening to potatoes. Add softened yeast, then stir in flour. Mix thoroughly, using only enough flour to make a stiff, kneadable dough. Knead until smooth and elastic. Place in lightly greased bowl. Cover and let rise until doubled in bulk. Punch down and let rise again for about 1 hour. Shape into 2 loaves. Let rise in greased bread pans. Bake in hot oven at 400° for about 50 to 60 minutes or until done. Turn bread out onto racks to cool. Makes 2 loaves.
Mix all ingredients well. Shape into balls. Bake at 350° for 20 minutes. Serve with sour cream, if desired. Makes approximately 40 (3-inch) balls.
Cream sugar and butter and add sifted dry ingredients. Add milk, eggs and apples. Pour in a bottom oil and floured 9x12 pan.
Cream butter well and blend in sugars. Beat in egg and vanilla. Sift flour, baking powder and soda together and mix in. Stir in oatmeal, Rice Krispies and coconut by hand. Drop by teaspoons onto a greased baking sheet. Bake at 350° for 10 to 12 minutes. Omit coconut if desired.
Mix sugar, corn syrup and vinegar in saucepan. Cover tightly; bring to a boil. Uncover; place a candy thermometer in the pan. Without stirring, cook over medium heat to 300°. Gradually lower heat as mixture thickens to prevent scorching. Remove from heat; quickly stir in the baking soda and vanilla. Turn into a buttered 9 x 13-inch pan. Do not spread; candy will spread itself. Cool; break into pieces.
Cream Crisco and sugar; add eggs, 1 cup flour with baking powder and salt. Add vanilla; beat well. Cut fruit and nuts. Sprinkle the other cup flour over fruit and nuts. Pour batter over fruit and nuts. Mix with hands. Line pan with heavy brown paper (grocery bag works fine). Put in cold oven and bake at 300° for 30 minutes. Reduce heat to 250° and bake for 2 1/2 hours. Place pan of water under cake while cooking.
Heat oven to 350°. Mix meat, rice, water, onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoons into balls. Place meatballs in ungreased baking dish 8 x 8 x 2-inches. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover, bake 15 minutes longer. Makes 4 to 6 servings.
Frosting: Grate peel and squeeze juice from lemon; mix confectioners sugar and add juice.
Boil sugar, syrup and water until it spins a thread. Then add peanuts and stir continually. After peanuts are added, cook until it turns a light yellow. Remove from heat. Add soda, salt and butter. Spread thin on buttered cookie sheet. Break into pieces.
Cut four thin lemon slices; squeeze 2 teaspoons juice from remaining lemon. Set aside. In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine soup, milk, reserved lemon juice and pepper. Heat to boiling. Return chicken to skillet; top with lemon slices. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Garnish with fresh thyme if desired.
Saute onion and garlic in margarine in small skillet; add paprika. Season chicken with salt and pepper. Roll in onion mixture. Arrange in 11 x 15-inch casserole. Spoon remaining onion mixture over chicken. Bake, covered, at 375° for 40 minutes.
Stir in all ingredients except milk until moist and smooth, then add milk. On medium heat, cook until thick and boiling. In large bowl, put in alternating layers of vanilla wafers and bananas and pudding.
Layer potatoes, celery, ground hamburg steak, green pepper, onions and tomatoes. Sprinkle on each layer separately: 2 teaspoons of salt and 1 teaspoon pepper. Dot with butter. Cover. Bake for 2 hours in moderate oven at 350°.
Mix all ingredients and bake crust at 350° until brown, about 20 minutes. Let cool and crumble into 9 inch x 13 inch dish. Save some to sprinkle on top.
Mix well; dip hot dogs in batter and deep fry. This is enough for 2 pounds of hot dogs.
Cook celery and pepper in chicken broth. Put noodles and all other ingredients in pan. Add some grated cheese on top. Cook in oven at 350° for 30 minutes or until cheese is golden brown.
Icing: Bring sugar and water to a boil. Continue boiling until mixture spins a thread and remove from heat. Beat egg whites while sugar mixture cooks. Egg whites will form a peak. Add vanilla and heated sugar mixture to egg whites. Mix well.
Add sugar, chocolate and milk together and bring to a boil. Add peanut butter and stir until melted. Remove from heat and add oatmeal. If mixture seems too dry add a little more milk. Drop by spoonful on wax paper and refrigerate until cookies have hardened.
Blend cream cheese and 1/2 cup butter. Stir in flour and chill 1 hour. Heat oven to 325°. Roll dough into 24 (1-inch) balls and press into 1 1/2-inch muffin tins. Beat egg, brown sugar, 1 tablespoon butter, vanilla and salt together. Sprinkle 1/2 cup pecans on dough in tins. Add egg mixture and sprinkle with remaining nuts. Bake at 325° about 25 minutes or until set. Cool in pans. Makes 24 tarts.
Cream the sugar and shortening together, then add the eggs and vanilla. Sift flour and add gradually. Can make drop cookies or roll out, but cool the batter first if you are going to roll them out. Bake in 350° oven for 8 to 10 minutes or until brown.
Pour 2 cups hot water over bran and let it stand while mixing muffins.	 Mix wet ingredients	together. Add	wet ingredients to dry ingredients. Add soaked bran and mix well. Store in refrigerator. Will keep 6 weeks. Bake at 350° in oiled muffin tins or cup	cases,	15 to 20 minutes. Do not overcook. Yields 6 dozen.
Cook ground beef until all pink is gone; drain any grease. Add chopped onion. Cook until it is clear. Add remaining ingredients and simmer. In a large saucepan, put 4 cups cold water, cornmeal and salt. Bring to a boil; cook until the mixture is slightly thick. Add butter; stir it in until melted. Put meat mixture in a 9 x 13-inch baking dish. Spoon cornmeal mixture over meat mixture. Bake at 350° for 35 to 40 minutes.
Drain beans and sprinkle with lemon juice, salt and pepper. Mix all ingredients together with 1/2 cup salad dressing.
Combine all ingredients, adding blueberries last. Bake at 375° for 15 to 20 minutes. Makes 1 dozen.
In Dutch oven or heavy saucepan, heat shortening and brown meat well. Stir in Lipton onion soup mix, tomato paste and water. Simmer, covered, 1 1/2 hours or until meat is tender, adding more water, if needed. Serve over noodles.
Cover the bottom of a cookie sheet with the crescent rolls; flatten out and pat to make a solid crust. Bake according to the directions on the package until they are a light golden brown. Cool.
Cut chicken livers in 1-inch squares. Cut bacon strips in half. Wrap livers in bacon, securing with a toothpick. Place in a shallow pan. Bake 20 minutes at 350° or until bacon is crisp. Drain fat. Serve hot. Makes 24 bite-size hors d'oeuvres.
Boil blossoms in 1 quart of water for about 3 minutes only. Drain off. Add 3 cups juice to Sure-Jell and lemon or orange extract. Bring to a boil. Add sugar. Boil about 3 minutes. Can seal and process 5 minutes in boiling water bath. Makes 5 (1/2 pints).
Crush graham crackers in a medium size bowl. Add sugar and margarine;	mix well. Spread in bottom of large cake pan, evenly. Bake 10 minutes at 350°. Remove from oven and cool.
Toss together all ingredients. Serve with your favorite no or low-fat dressing. Makes 6 cups.
Brown hamburger and Italian sausage. Squeeze sausages out of skins. Add seasonings. Add tomato sauce, paste and water; stir. Simmer, uncovered, for 3/4 hour. Make enough pasta to serve 6 to 8.
Make crust with first two ingredients. Crush crackers fine; add to softened stick of margarine. Press into 9 x 13-inch pan and refrigerate. With electric mixer beat next 4 ingredients for 20 minutes. Must be 20 minutes! Pour over crust. Prepare Dream Whip according to package directions. Fold in well drained crushed pineapple and sliced bananas. Spread evenly over top. Keep refrigerated.
Mix all ingredients together using broth from boiled chicken. Cook until light brown on top. Serve with cranberry sauce or giblet gravy.
(I suggest you double this recipe. I make 2 or more at a time. They don't last long.)
Put all ingredients in a 1 1/2-quart casserole. Cover; bake in a 350° oven for about 45 minutes. Makes 4 servings.
Mix ingredients together, except corn flakes and 1/2 cup melted butter. Pour into lightly greased 9 x 13-inch pan. May be prepared the night before and refrigerated.
Arrange potatoes in pan. Mix eggs, milk, 1/3 stick butter, white sugar, vanilla and orange juice; pour over potatoes. Combine brown sugar, flour, 1/3 stick butter and pecans. Sprinkle over potato mixture. Bake at 350° for 35 minutes.
Cook onion in a little oil until tender, but not brown. Add tomatoes, zucchini and salt and pepper to taste. Cook slowly, adding small amount of water if needed. Add bay leaf, if desired.
Put a little olive oil in bottom of pan. Brown onion and garlic. Add both cans of tomatoes and sugar. Top with oregano, black pepper and salt to taste. Simmer 1 to 2 hours.
Use a 3-quart baking dish. Stew chicken, cool and debone. Reserve 2 cups of broth. Combine soups with 1 cup of broth. Pour over chicken. Mix melted butter with second cup of broth and mix in stuffing. Spoon over chicken. Cook at 375° for 25 to 30 minutes or until brown.
Mix sugar and flour. Add eggs, milk and vanilla. Grease pie pan with butter and dust with flour. Combine ingredients and pour into pie pan. Bake 30 minutes at 350°.
Brown onion in cooking oil and add ground beef, chili powder, tomato sauce, corn and olives. Place in mixing bowl and add 1 1/2 cups milk and 1 cup corn meal. Place in a greased baking dish and top with 1/2 pound grated Cheddar cheese. Bake 30 to 45 minutes at 350°.
Heat oven to 350°. Grease 2 (9 x 5 x 3-inch) loaf pans or 3 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans and bake about 70 minutes or until wooden pick inserted in center comes out clean.
Heat first 6 ingredients until milk is scalding. Stir in potatoes. Cook until smooth, stirring constantly.
Beat together eggs and sugar. Add vegetable oil. In large bowl, mix together flour, baking soda, salt and cinnamon. Slowly mix dry ingredients into egg mixture. Blend well. Fold in apples and nuts. Spread into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes.
Mash avocados. Peel tomato and dice to fine pieces. Chop onion into fine pieces. Mix these together and add salt and very finely chopped jalapeno peppers to taste. Sprinkle lemon juice over top of mixture. This helps it from turning brown. Chill and serve.
In large bowl combine undrained pineapple chunks, undrained mandarin orange sections and undrained fruit cocktail with the flaked coconut and lemon juice. Sprinkle the instant lemon pudding mix over the fruits and toss lightly to combine. Chill. Just before serving, peel and slice bananas; fold into fruit mixture. Serve in dessert dishes; top with approximately 2 1/2 tablespoons Cool Whip. If desired garnish with tiny bit of grated lemon or grated orange peel. Serves 9.
Cream butter, sugar, salt and flour. Add egg yolks and lemon juice; beat until fluffy. Stir in milk. Fold in stiffly beaten egg whites with a wire whisk, gently, until well blended.
Cream butter, honey and molasses; add egg. Sift dry ingredients. Mix together. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 to 12 minutes at 375°.
Scrape filling off 1 roll Oreos; crush and save. Mix pudding, milk and cream cheese in mixer. Stir in Cool Whip. Crush 2 rolls Oreos, and stir into mixture along with filling from first roll. Spoon into plant pot. Sprinkle crumbs from first roll on top. Cover and refrigerate. Place flower in pot when ready to serve.
Mix oil, eggs, sugar and vanilla together. Sift together flour, soda, cinnamon and salt. Mix well into egg mixture. Blend in apples and nuts. Pour into a greased and floured tube pan. Bake for 1 1/2 hours at 325°.
If necessary, remove casing from bacon. Place bacon, fat side up, in ungreased baking dish. Stir together pineapple (with syrup), honey, ginger and water. Pour over bacon. Roast, uncovered, for 1 to 1 1/2 hours. Baste occasionally.
Preheat oven to 450°. Wash peppers and drain well. Place peppers on cookie sheet and bake about 20 minutes or until the skin of the peppers become blistered and charred. Turn the peppers every 5 minutes with tongs. Place hot peppers in a large kettle; cover kettle and let them stand 15 minutes. Peel off charred skin with sharp knife. Cut each pepper into quarters. Remove the ribs and seeds and cut out any dark spots. In large bowl, combine oil, lemon juice, salt and garlic. Put the pepper mixture, with or without anchovy fillets, into a 1-quart dish or jar, covered. Refrigerate several hours or overnight. Serve as an appetizer, a side dish or use in a tossed salad. Makes 1 quart. Excellent with lasagne or other Italian meals.
Combine flour, salt and baking soda and set aside. Combine brown sugar and granulated sugar, butter and vanilla extract; beat until creamy. Add eggs; beat well. Add dry ingredients; mix well. Stir in semi-sweet chocolate mini chips and chopped nuts. Drop by rounded spoonfuls onto greased cookie sheet. Bake 8 to 10 minutes at 375°. Makes approximately 6 dozen cookies.
Sift dry ingredients together. Beat eggs; add oil, sugar and vanilla. Mix well, then add zucchini and pineapple. Add dry ingredients. Pour into loaf pans. Bake at 325° for 50 minutes. Makes 2 loaves.
Combine cheese spread, seasonings, butter, mayonnaise and crab meat in bowl; mix well. Spread on muffin halves. Freeze just until firm. Cut into quarters. Store, wrapped, in freezer. Preheat oven to 350°. Place on baking sheet. Bake for 15 minutes. Makes 4 dozen.
Strain all fruit and cut up in small pieces. In a large bowl, place all strained and cut fruit. Add sour cream and mix thoroughly. Add miniature marshmallows and mix.
Combine the first 5 ingredients. Add remaining ingredients. Bake in 2 loaf pans lightly greased at 350° for 50 to 60 minutes.
Select a melon that has a thick rind. Remove outer green skin and pink flesh; use only the greenish white part of the rind. Cut rind into 1 inch cubes. combine rind and cold water; soak overnight in refrigerator. Drain; cover with water and boil 30 minutes. Drain.
Melt margarine, peanut butter and chocolate chips together. Pour over Crispix mixture. Put mixture and powdered sugar in paper grocery bag. Shake until coated. Allow to cool. Store in an airtight container.
Preheat oven to 350°. Melt margarine in a deep-dish pie pan. In one bowl, mix 1 cup of sugar, flour and milk. In another bowl, mix 1/2 cup sugar and fruit. Pour batter into pie pan with melted butter. Add fruit. Do not mix. Bake for 1 hour. Serves 6.
For basting sauce, saut onions and celery in the butter until soft. Add tomato puree, vinegar and molasses. Blend well. Place meat on a roasting rack in pan. Brush with part of the sauce. Bake at 350° for about 1 1/2 hours or until pork is tender and juices run clear when pierced with a fork. Do brush the pork from time to time during cooking for best flavor. Cooking time depends on thickness of meat. Makes 4 servings.
Preheat oven to 325°. In medium bowl, combine ingredients; stir making a dough. Shape dough into 1-inch balls. Put on ungreased cookie sheet. Place 2-inches apart and with a fork, gently flatten each cookie making crisscross pattern on each cookie. Bake 8 minutes or until lightly brown and slightly puffed. May be topped immediately with sprinkles, chocolate chips or Hershey Kisses if desired. Cool on rack completely.
Unwrap caramels. Place in bowl with a little milk. Microwave until partially melted. Add cream cheese and stir. Microwave until melted and smooth (add more milk if needed). Slice apples and dip.
Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. In another bowl combine flour, baking soda, salt, baking powder, cinnamon and nuts; set aside. Add zucchini and pineapple to egg and sugar mixture. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased loaf pans. Bake at 350° for 45 minutes.
Combine margarine with brown sugar. Add cornflakes and pecans. Sprinkle over the cooked mixture. Place maraschino cherries over top and return to oven for about 10 minutes.
Cream butter and sugar. Add eggs, well beaten. Add flour with baking powder. Sift in. Add milk and soda mixture. Add 4 mashed bananas and vanilla. Bake at 350°. Do not grease pan.
In a shallow baking dish, combine all ingredients except for shrimp. Cook, uncovered, in microwave at High for 4 to 5 minutes, stirring twice. Stir shrimp into butter sauce. Cover. Microwave at High for 5 to 7 1/2 minutes or until shrimp are opaque. Let stand, covered, for 3 to 5 minutes before serving.
Beat cheese and apple juice in small mixing bowl until smooth. Cover and chill at serving time. Sprinkle with pecans. Serve with fruit dippers. Makes 1 1/3 cups.
Mix all dry ingredients and apples by hand in large bowl until apples are well coated. Combine with wet ingredients. Spread in a 9 x 13-inch pan. Bake for 1 hour, or until toothpick comes out clean, at 350° (may be less than 1 hour). Sprinkle with powdered sugar. Good with whipped cream or ice cream.
Mix lard, sugar and salt. Beat in eggs with spoon into granite dish pan. Dissolve yeast in warm water. Add to mixture. Then add flour to warm water mix. Only then add flour to stiffen and not sticky; pat into ball. Leave in dishpan. Cover with tea towel. Let rise 2 hours. Pull off about 2-inch. Roll into ball. Put in greased pans or into loaf bread. Let rise 2 hours. Bake at 350° to 375° for 20 to 25 minutes or until golden brown. Brush with butter after out of oven and pan. Let cool and serve warm.
In a medium sized saucepan, mix the 1 cup sugar, salt, cinnamon, nutmeg, cloves and cornstarch. Beat in the egg yolks and then the sour cream and raisins. Cook over low heat about 10 minutes, stirring constantly, until well thickened. (Mix will thin on heating and then thicken again.) Remove from heat and cool 15 to 20 minutes.
Cream together shortening, sugar and brown sugar. Add egg and crushed pineapple (drained). Sift together flour, salt and baking powder. Add to pineapple. Add vanilla and nuts. Bake at 375° for 10 minutes.
Preheat oven to 350°. Melt butter in a shallow 1 1/2 quart baking dish. Combine flour, 1/4 cup sugar and milk in mixing bowl; stir to blend. Pour batter evenly over melted butter. Stir together berries, remaining 1/2 cup sugar and water; spoon evenly over batter. Do not stir. Bake for 45 to 50 minutes or until golden brown and bubbly.
In a large crock-pot, add the ingredients. Cook on low 2 hours before serving. Serve with chips.
Mix hamburger, onions, bell	pepper, eggs,	cracker crumbs, potatoes, salt and pepper. Mix	2/3 can of tomato sauce. Bake for approximately 1 1/2 or 2 hours at 350°. When done, take out of skillet. Add 1 1/2 cups of water and 1/3 can of tomato sauce. Thicken with flour for gravy.
In a bowl, cream sugar and butter. Add the eggs and banana and mix together. Sift together the flour, salt and soda. Combine with the creamed mixture; add walnuts and mix again. Pour into 2 greased and papered loaf pans. Bake 1 hour in a 375° oven.
Line bottom of 9 x 13-inch pan with graham crackers. Mix 2 packages jello pudding mix with 3 1/2 cups milk. Fold in Cool Whip. Spread 1/2 jello mixture over graham crackers. Top with another layer graham crackers and spread other half of jello pudding mixture over that. Cool in refrigerator at least 2 hours. Do not cover pan with Saran Wrap or waxed paper. Spread frosting over top and refrigerate. Should be made at least 24 hours ahead of time.
In punch bowl, combine cider, ReaLemon and sugar. Stir until sugar dissolves. Chill.
Mix first 3 ingredients. When mixed well enough to work with, add cheese. Knead this and put on floured board. Roll out and cut biscuits. I melt some margarine in my pan and see that top and bottom of biscuits have margarine on them. Bake at 425° for 15 minutes or until brown.
In a large mixing bowl, combine sugar and oil. Mix in eggs and zucchini. Add salt, flour, soda, spices and vanilla. Mix well. Stir in raisins and nuts. Bake in 2 greased and floured loaf pans. Bake at 350° for 75 minutes.
Wrap bacon around hot dogs; secure with toothpicks. Place in crock-pot. Pour the brown sugar over the hot dogs. Simmer on high for 1 1/2 hours.
Saute celery and onions in margarine. In a separate pan, cook broccoli according to directions; set aside. Cook rice. Combine soup, water chestnuts, Cheez Whiz, rice, celery and onions until the cheese melts. Add broccoli and pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes or until bubbly.
Set cheese out until soft; add garlic powder, red pepper and pecans. Mix well with hands. Roll into two rolls. Sprinkle with chili powder. Refrigerate; slice when cool.
Make jello and mix but substitute 1 pint of sour cream for 1 cup of water. (Beat some cream with some jello to avoid curdling) and then add 1 can crushed pineapple, drained. Let set and unmold. May garnish with avocado slices.
Mix salt and cabbage; let stand 1 hour. Squeeze excess moisture from cabbage. Add carrot and green pepper. Mix together in saucepan the vinegar, water, mustard seed, celery seed and sugar. Boil 1 minute. Cool to lukewarm; pour over cabbage mix and serve. This slaw freezes very well. Make a double amount and freeze half for a future meal and picnic.
Mix all ingredients until smooth and creamy. Pour into pie crust. Chill until ready to serve.
Cook lasagna noodles according to package while browning one pound of hamburger. Drain hamburger. Drain lasagna noodles and run cold water over noodles. Then spread 3 of noodles in a cake pan making a layer. Spoon Ragu sauce over the noodles. Sprinkle the hamburger over the sauce. Then sprinkle the Mozzarella cheese over the hamburger.
Trim off large leaves of broccoli. Remove tough ends and wash thoroughly. Cut flowerets and stems into bite size pieces. Add bacon, onions and raisins. Combine remaining ingredients in separate bowl; stir well. Add dressing to broccoli mixture; toss gently. Cover and refrigerate 2 to 3 hours.
Combine all ingredients, except nuts, in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix.
In a large bowl, combine crushed cookies, nuts and coconut. Add sweetened condensed milk and rum; mix well. Chill 4 hours. Dip palms of hands in powdered sugar and shape batter into 1-inch balls. Roll in powdered sugar; cover and store in fridge. If desired, reroll in powdered sugar before serving. May be made ahead and stored in fridge for several weeks.
Line bottom of a 9 x 13-inch baking dish with strips of bacon. Crumble raw ground beef over bacon. Slice potatoes and place over ground beef. Peel and slice carrots and put on top of potatoes. Slice onion and put on top of carrots. Pour 1 cup water over all. Bake at 350° for 1 hour.
Cook all ingredients except onions on top of stove for 3 to 4 hours in covered pan. During last 1/2 hour, remove meat; slice thinly with electric knife. Return sliced meat to broth. Add sliced onion and cook another 1/2 hour or until onions are soft. Serve as roast or make sandwiches when served on kaiser rolls.
Pour 4 cups boiling water over the tea leaves and orange rind in a heat-proof bowl and let the mixture steep for 10 minutes. Strain the tea into a pitcher; add the orange juice, the lemon juice and the sugar, stirring until the sugar is dissolved and chill the mixture. Add the ginger ale; pour the mixture into tall glasses filled with ice cubes and garnish each drink with one of the orange slices. Makes 8 drinks.