HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well with mixer until soft and creamy. Pour half of mixture into each pie crust. Sprinkle coconut mixture over Cool Whip mixture. Drizzle half caramel topping over coconut mixture. Layer; repeat each mixture again. Finish with caramel topping. Wrap well and put in freezer overnight. Keeps well for 3 months in freezer.
Place dogs in pot, cover with water. Place on stove and bring to boil. When wieners are hot take out of pot and put into buns.
Mix flour, salt and soda. Set aside. Mix fat and peanut butter. Add both kinds sugar. Mix well. Add eggs and mix well. Stir flour mixture into peanut butter mix. Drop by teaspoonfuls on cookie sheet. Flatten with fork. Bake at 375° for 10 minutes or until lightly brown. Makes 4 to 5 dozen cookies.
Melt the margarine in a 10-cup refrigerator container, using the microwave oven. Takes about 1 minute on High. Add everything else but the flour. Beat. Add the flour and mix well. Refrigerate until you are ready to bake muffins. May bake immediately or wait 2 to 3 days.
Cook and drain broccoli. Mix remaining ingredients with broccoli and put into a well greased pan. Bake at 350° until brown.
Place 1 cup crumbs in ungreased 8 inch square pan. Thoroughly cream butter and sugar. Add eggs and beat well. Spread carefully over crumbs. Combine cream, nuts and pineapple. Spread over creamed mixture, then sprinkle with remaining crumbs. Let stand 18 to 24 hours in refrigerator. Cut into squares and serve. May top with a scoop of vanilla ice cream. Serves 12 - 16.
Stew chicken.	Do not salt.	Pick off bones and put aside. Save broth. Melt margarine and stir into dressing. In	a greased dish (9 x 13-inch), put a layer of dressing crumbs, a layer of chicken, then a layer of mushroom or celery soup (diluted with 1 can of broth). Again, layer the crumbs, chicken and can of cream of chicken soup (diluted with 1 can of broth). Top with crumbs and bake at 350° for 45 minutes to 1 hour (or until brown). Use no salt at all.
Mix sauce, Accent, cheese and 1 package beef. Cover and set 24 hours. Wrap ball with remaining beef and serve.
Preheat oven to 250°. Put popped popcorn and peanuts in a big roaster or pan. Put brown sugar, white syrup and oleo in saucepan and bring to a boil. Boil 5 minutes. Add soda and immediately pour over popcorn and peanuts. Put in oven and toss every 15 minutes for 1 hour. Spread on wax paper to cool.
Heat oil in skillet over medium-high heat. Add chicken. Cook and stir 3 minutes. Drain; reduce heat to medium. Stir in combined dressing, juice and sugar. Add rice and green pepper. Bring to a boil. Remove from heat. Add oranges and pineapple. Let stand, covered, 5 minutes. I also add pea pods. Preparation time: 10 minutes. Cooking time: 10 minutes plus standing. Makes 4 servings.
Wash off the lettuce and place on plate. Lay a pear half on the lettuce. Cut cherries in half, then place on the end of the pear for a mouth. Use two raisins for eyes and two pecans for his ears to make a Mickey Mouse face.
Place roast in large crockpot. Add all other ingredients. Cook on low 8 hours.
Put crust in pie pan and fill with apples. Sprinkle with sugar and cinnamon. Mix egg, sugar, lemon juice, cream cheese and sour cream. Mix until smooth. Pour over sugar and cinnamon apples. Put crust on top and bake in a 425° oven for 25 to 30 minutes.
Cook 1st four ingredients; stir over medium heat until mixture boils and is bubbling over top. Stir 5 minutes. Remove from heat and add vanilla flavoring and chocolate bits. Stir until melted. Stir in nuts. Spread in buttered pan. Cool thoroughly.
Mix first 3 ingredients. Put bread in the middle of a ball formed around the piece of bread. Place in boiling water. Simmer for 20 minutes. Serve with roast beef, roast pork, etc.
Melt first three ingredients for 2 to 4 minutes on High. Stir. Pour into greased 8 x 8-inch pan. Refrigerate until soft.
Melt butter in large skillet. Add onions and cook slowly until soft. Add sugar and salt. Stir and cook one minute. Boil water and melt bouillon cubes. Place all ingredients in crock-pot. Add brandy or cooking sherry. Cook and cover on low 4 to 6 hours. Spoon into soup crocks. Top each crock with toasted French bread. Sprinkle with Parmesan cheese. Makes 4 servings. Recipe may be doubled.
Blend together butter, cream cheese, sour cream and sugar. Add undrained pineapple and coconut; blend. Sprinkle with dry pudding mix as it comes in the package. Fold in whipped topping. Use to fill and frost layers of yellow cake.
Mix first 4 ingredients; set aside. Combine remaining ingredients and add to applesauce mixture. Dough will be thick. Pour into well-greased loaf pans and bake at 350° for 1 hour.
Cook vermicelli al dente. Combine all ingredients. Mix well so that everything is coated. Chill before serving.
Beat eggs and milk together. Combine dry mustard, salt and pepper. Add to egg and milk mixture. Line bottom of a 13 x 9-inch dish with bread. Cover with sausage. Pour egg mixture over sausage. Top with grated cheese. Refrigerate overnight. Bake at 350° for 30 to 40 minutes. Can freeze up to 6 weeks.
Brown the venison cubes in the oil in a heavy skillet. Add the rest of the ingredients (except parsley) and cover. Simmer for 2 1/2 hours. Add water during simmering, if needed. Thicken with instant flour and serve over hot, buttered noodles.
Mix all ingredients and bake in greased baking dish for 45 minutes at 350°. Serve warm (leftovers are also good cold).
Slice Twinkies in half and place cream side up in bottom of 9 x 13-inch pan. Slice bananas on top of Twinkies. Prepare pudding as per directions and combine with well drained pineapple. Pour this over bananas. Next, smooth Cool Whip over top and sprinkle on nuts. Keep refrigerated.
Line spring pan with Lady Fingers. Melt chocolate in top of double boiler; beat in egg yolks, one at a time. Beat whites until frothy; add sugar to beaten whites. In bowl, blend 1/4 of white with chocolate mixture. Fold in remaining whites. Fold in Cool Whip and vanilla. Refrigerate for 2 hours.
Combine all ingredients and set aside for 15 minutes. Heat grill, charcoal grill or broiler. Place breasts on hot grill, cooking on each side until done, about 5 to 10 minutes on each side, depending on size of breasts.
Heat oven to 350°. Cream shortening and confectioners sugar. Blend in flour. Press evenly in bottom of ungreased pan, 13 x 9 x 2-inches. Bake for 12 to 15 minutes. Mix remaining ingredients. Spread over hot, baked layer and bake 20 minutes longer. Cool and cut into bars.
Use the whole egg and prepare pudding as directed on box. Tear angel food cakes in 1-inch pieces. Alternate with pudding (layer cakes, then layer pudding) in cake pan. Put in refrigerator for several hours. Invert cake in plate after chilling and ice with Cool Whip.
Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer 1 1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice. Makes 12 servings.
First Layer: Crush pretzels, add sugar and margarine. Mix. Spread in 11 x 14-inch Pyrex. Bake in 400° oven for 10 minutes. Cool.
Sift flour, baking powder and salt together. Grease and lightly flour three 9-inch cake pans. In a large mixing bowl, cream butter and sugar, using an electric mixer if possible. Add eggs, one at a time, mixing well after each addition. The mixture should be smooth and creamy. Using a spoon, add one-third of the milk. Repeat until flour and milk are incorporated. It is important that ingredients be folded in; batter should not be beaten after flour has been introduced. Stir in vanilla. Distribute batter evenly among three cake pans and bake in a preheated 350° oven for about 30 minutes, or until layers are golden brown and spring back when gently pressed in the middle. Cool for about 5 minutes and turn layers out of pans.
Cream sugar and shortening together and beat until light and fluffy. Add eggs, one at a time and beat well. Add flour alternately with lemon extract and 7-Up. Pour batter into well-greased and floured tube or Bundt pan. Bake at 325° for 1 to 1 1/4 hours. When thoroughly cool, sift powdered sugar over cake. This cake freezes well and stays moist. Serves 16.
Line a 10-inch pie plate with crusts. Defrost vegetables, but do not cook. Mix milk with soup. Stir vegetables into soup. Pour mixture into crust. Cover with sliced cheese. Cover with top crust. Vent. Bake at 375° for 45 minutes.
Mix last 3 ingredients in bowl and set aside. Beat remaining ingredients together until smooth. Grease tube pan. Put layer of batter, layer of apples several times, ending up with apples on top. Bake at 350° for 1 1/2 to 2 hours. Serves 15 people.
Place fish in shallow baking dish and cover with milk. Refrigerate 1 hour. Drain and pat dry. Combine egg white and lemon juice in a separate shallow dish and set aside. Combine oat bran, paprika and black pepper. Dip fillets in egg mixture then oat mixture. Saut in oil in nonstick skillet 3 minutes on each side or until evenly browned. Serves 4.
Arrange wings evenly in the bottom of a shallow dish. Combine soy sauce, honey, arrowroot, vinegar, ginger and garlic in a bowl. Pour marinade evenly over top. Cover and chill up to 4 hours. Remove wings from marinade. Arrange on broiler pan. Cook, turning and basting with the marinade several times for 15 to 20 minutes, or until done to your liking.
Line a 9-inch pan with pastry 1/8 inch thick. Combine ingredients, adding pecans last. Pour into pastry shell. Bake in hot oven (400°) for 15 minutes, then reduce heat to 300° and bake for 30 to 35 minutes longer or until a silver knife inserted in center of filling comes out clear.
Cook rice; refrigerate until cool. Toss rice, cauliflower and French dressing; cover and refrigerate for 2 hours. In a large bowl, combine the mayonnaise, curry powder, salt and pepper. Stir in milk. Add chicken and toss. Refrigerate for 2 hours. In a large bowl, mix the rice and chicken. Add green pepper, celery and onion. Turn on platter lined with romaine leaves. Top with almonds.
Brown and drain sausage and onions. Combine all ingredients in large pot and simmer 20 minutes, stirring occasionally. May be thinned with more broth or water. May be frozen.
Brown ground beef. Add onions. Cook until onion softens. Add tomato soup and beans. In a bowl put mashed potatoes plus eggs (beaten with a fork) and grated cheese.
Beat eggs with sugar until light and well blended. Beat in oil. Sift dry ingredients together; beat into egg mixture. Add pumpkin and mix well. Pour into well-greased and floured 9-inch tube pan. Bake at 350° for 55 minutes or until cake tests done. Let stand in pan 10 minutes. Turn onto rack to cool. Serve with whipped cream or ice with cream cheese icing.
Pound chicken to 1/2-inch thickness; sprinkle with salt to taste. Cook chicken in oil in 10-inch skillet over medium heat cooked through, about 5 minutes on each side. Remove from skillet and reserve. Increase heat to medium-high. Add picante sauce, marmalade and peas to skillet; mix well. Cook and stir 3 minutes or until sauce has thickened. Return chicken to skillet; spoon sauce over chicken and heat through, about 1 minute. Serve with additional picante sauce, if desired. Makes 4 servings.
Thaw bread dough at room temperature (1 1/2 to 2 hours). Grease 13 x 9 x 2-inch cake pan. Tear off bread dough in two-inch balls. Place in greased pan. Melt butter and add remaining ingredients. Pour over balls. Let rise 2 hours at room temperature. Bake at 350° for 30 to 35 minutes. Serve warm.
Heat oven to 400°. Grease bottoms only of muffin tins or use paper liners. Beat egg, melted margarine and milk. Combine dry ingredients and add to egg mixture. Stir until flour is moistened. Stir in marmalade, mixing well. Divide equally into 12 prepared muffin tin cups. Bake for 18 to 20 minutes. Remove from pan immediately.
Cook squash and onions until tender. Drain well. Add butter and mix well. Fold in remaining ingredients. Place in buttered casserole and top with layer of cracker crumbs. Bake for 30 minutes in 350° oven.
Grease a 9 x 13 x 2-inch baking pan. Combine meat and spaghetti sauce. Mix eggs into cottage cheese. Spread a thin layer of sauce in pan. Add a layer of the uncooked lasagne noodles, a layer of the cottage cheese mixture, a layer of cut up Mozzarella and a generous layer of sauce. Repeat layers, ending with the sauce. Cover tightly with heavy-duty foil and bake at 375° for 1 hour. Let stand, covered, outside of oven for 12 to 20 minutes before serving. Sprinkle with Parmesan before serving.
Arrange chicken in lightly greased 13 x 9 1/2-inch baking dish. Top with cheese. Combine soup and wine; stir well. Spoon evenly over chicken. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes. Serve over rice.
In heavy saucepan, over low heat, melt morsels with Eagle Brand milk and margarine. Remove from heat. In a large bowl, combine nuts and marshmallows; stir in chocolate mixture. Spread in wax paper lined 13 x 9-inch pan. Chill for 2 hours or until firm. Remove from pan; peel off paper and cut into squares. Store loosely covered at room temperature.
Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat and set aside. In a bowl, combine fruit. Pour warm sauce over the fruit. Stir gently to coat. Cover and refrigerate. Yields 12 to 16 servings.
Use microwave or conventional oven. Put Hormel chili in bowl. Cut Velveeta in small chunks. Place in chili. Drain chilies and mix with chili and cheese. Bake at 350° for 20 minutes or microwave until cheese is melted. Stir frequently. Dip with nacho chips.
Mix first 3 ingredients together. Then add buttermilk, raisins, dates and nuts. Cream the rest of ingredients together. Mix together all ingredients in large bowl. Makes about a gallon. Cook in a 375° oven for 20 to 25 minutes.
In a large heavy pan, place sugar, oleo and milk. Cook over medium heat, stirring constantly, until ingredients melt. Continue cooking to soft ball stage, 235° on candy thermometer. Remove from heat. Quickly stir in marshmallow cream and peanut butter. Pour into two 8 x 8 x 2-inch pans (buttered). Cut into squares when cold. You may add nuts or use crunchy peanut butter.
Put butter into glass, microwavable tray. Microwave for 30 seconds. Add marshmallows into tray; microwave 2 to 3 minutes. Add Rice Krispies cereal evenly. Mix evenly. Set to cool for 10 minutes. Cut into squares and enjoy.
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in crock-pot. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on low for 8 to 10 hours, on high for 4 to 5 hours.
Mix together shortening, brown sugar and egg. Stir in applesauce. Sift flour, baking soda, salt and spices and mix well together. Add nuts and raisins. Drop by teaspoonfuls on greased cookie sheet. Bake until golden brown in a 375° oven for about 10 to 15 minutes.
Combine potatoes, celery, green peppers, onion and salt; mix lightly. Combine cream cheese, sour cream and milk, mixing until well blended. Add to potato mixture; mix lightly. Chill. Makes 6 to 8 servings.
Pound steak thoroughly. Cut in serving pieces. Blend egg and milk. Dip meat in egg mixture, then in crumbs. Slowly brown meat in hot oil (iron skillet works well), turning once. Season with salt and pepper; cover. Cook over low heat for 30 to 45 minutes or until tender. Serves 4 to 6.
Mix flour, pineapple, 1 1/2 cups sugar and soda. Pour in ungreased pan. Cut butter into pats and place on top. Bake 35 minutes at 350°. Mix together 3/4 cup sugar, butter, cream and nuts. Cook slow until thickened. Pour over cake when cake is done.
Dissolve Jell-O in boiling water; add cranberries, then add pineapple, sugar, nuts and oranges. Jellied cranberry sauce also can be used instead of whole cranberries. Put into glass dish or mold.
Allow 3 eggs for 2 servings. For each egg, add 1 tablespoon evaporated milk, 1/8 teaspoon salt and pepper. Beat eggs slightly; beat in milk and seasonings. Heat 1 tablespoon butter in heavy skillet and add eggs and cook slowly.
Blend all together except 1 teaspoon soda. Cook until thick in double boiler; add soda. Pour puffed up filling in pie shell. Cover with meringue made from the 3 egg whites. Put in oven to brown.
Cream the butter and sugar well. Add egg yolks and beat well, about 5 minutes. Sift flour, salt and baking powder together and add in 3 parts to creamed mixture, blending it well. Add vanilla. Clean beaters and beat egg whites in another bowl until stiff, but not dry. Pour on top of the batter and with spatula or rubber scraper, fold in gently. Grease a 9 x 13-inch pan. Dust with flour. Pour in batter and spread to corners. Sprinkle with walnuts and bake at 350° for 25 to 30 minutes. Lightly dust with powdered sugar while warm. Cool and cut with a serrated round cookie cutter so you will have half moon shaped little cakes.
Mix flour and sour cream. Add cream of mushroom soup and white wine. Mix in pepper and garlic salt. Place chicken breasts into baking dish. Add mixture onto top. Bake, covered, at 350° for 90 minutes. If desired, you can then turn onto broil until top is slightly brown. Served with brown rice is good.
Heat the oven. Butter 2 pieces of bread. Place cinnamon on bread. Butter the bread. Cook for about 5 minutes.
Dissolve gelatine in 1/4 cup water. Cook next nine ingredients in double boiler or in a microwave until slightly thick (12 to 15 minutes). Remove from heat and stir in the gelatine; cool.
In a 1-quart saucepan, combine the lemon juice, oil, garlic, soy sauce, salt, pepper and aniseed. Bring to a boil over high heat and stir about 30 seconds or until the salt dissolves. Put the steak into a 9 x 9 x 2-inch non-aluminum baking dish and pierce all over with a fork. Pour the hot marinade over the steak, turn the steak over in the marinade to coat it well and marinate at room temperature for 30 minutes (or longer if you have time), turning once. Preheat the broiler. Place the steak on the rack of the broiler pan about 2 or 3 inches from the heat. Broil for 5 to 7 minutes per side for medium. Cut the steak on the diagonal into 1/2-inch slices. Makes 4 servings, 340 calories per serving.
Mix margarine and flour together and press in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Combine ingredients in a blender; cover and blend until smooth. Makes 2 (8 ounce) servings.
Melt butter in a skillet. Stir in brown sugar, water and salt. Add sliced potatoes. Cook, uncovered, over medium heat 10 to 15 minutes or until glazed, basting and turning gently 2 or 3 times.
Cream together sugar and butter. Beat in egg and vanilla. Stir together flour, baking powder and salt. Stir into creamed mixture; mix well. Divide dough in half. To one half add nuts and chocolate. Press a rounded teaspoonful of chocolate mixture into the bottom and up sides of ungreased 1 3/4-inch muffin cups. Place a cherry half in the center of each cup. Top with a rounded teaspoonful of the remaining white dough and another cherry half. Bake at 375° for 15 to 20 minutes. Makes 32.
Mix together and form into patties. Fry in small amount of oil (not too hot of pan) until golden brown. Cover with mushroom or onion gravy. Also can be used with tomato sauce. These patties can be made up ahead and frozen until ready to use.
Spray pan with Pam. Sprinkle coconut and chopped nuts in bottom of pan. Mix together cake mix. Spread over coconut and nuts. Mix together confectioners sugar, melted butter and softened cream cheese. Spread over cake mix. Bake at 350° for 40 to 50 minutes.
Mix beef, onion, egg, parsley and crumbs. Form into balls and brown. Pour off drippings. Stir in soup, water and pickles. Cover; cook over low heat for 20 minutes. Delicious with any meal.
Preheat oven to 350°. Grease bottom of 13 x 9-inch pan. Combine brownie mix, egg, water and oil in a large bowl. Stir with spoon until well blended, about 50 strokes. Spread in prepared pan. Bake for 25 minutes or until set. Place 30 wafers evenly over hot brownies. Let stand for 1 minute to melt. Spread candy wafers to frost brownies. Score frosting into 36 bars by running tip of knife through melted candy. Do not cut through brownies. Cut remaining 18 candy wafers in half lengthwise; place halves on each scored bar. Cool completely. Cut into bars.
Combine first 5 ingredients in large bowl. Prepare 4 servings of potatoes, omitting butter. Fold in mayonnaise. Add egg yolks, one at a time; beat until fluffy. Stir into vegetable mixture. Beat egg whites until stiff and fold in. Pour into greased 1/2-quart casserole. Bake at 350° for 1 hour or until knife inserted in center comes out clean. Makes 6 servings.
Cut the bacon strips in half and wrap each strip around the perimeter of each mushroom cap to create a small cuff. Fasten the back with a toothpick. Broil mushrooms 5 minutes or until the back becomes slightly crisp, drain. Mix the cheese with onion and bread crumbs. Place a small mound of mixture inside each mushroom cap within the bacon cuff. Broil 3 minutes. Serve hot.
Marinate night before. Bring to room temperature. Preheat oven to 500° and cook 6 minutes per pound. Turn oven off and leave for 2 hours without opening door.
Crush graham crackers and mix well with melted butter. Mix eggs, sugar, vanilla and cream cheese. Beat well. Put crackers in spring-form pan and pour in cheese mixture. Bake at 375° for 30 to 35 minutes. Remove from oven and cool 10 minutes. Increase oven to 475°.
In a large bowl, combine 2 eggs, 1/4 c. of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. In a separate mixing bowl, combine cornmeal, 2 c. flour, salt and 3/4 tsp. black pepper. Preheat oil in a deep fryer or pot to 365°. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Makes 4 servings.
Bring cranberries and water to a boil. Simmer on low heat for 10 minutes. Allow to cool. add sugar and jello. Mix well. Add the apple, pineapple and nuts, mix well. Pour into mold and refrigerate until set or overnight.
Combine first 4 ingredients in small pan and bring to a boil; reduce heat and simmer for 5 minutes. Cool. Pour the cooled mixture over the prepared vegetables and toss lightly. Cover and chill several hours or overnight to blend flavors. Makes 10 to 12 servings.
Sift flour, salt, soda and sugar together. Cut in shortening. Add sweet potatoes. Stir in buttermilk. May need more to make stiff dough. Turn onto floured board and knead lightly. Roll out and cut into biscuits. Bake at 450° until golden brown.
Combine Tropicana Twister, Cool Whip and condensed milk. Beat thoroughly. Pour into pie crust and chill. Serves 6.
Mix together, press and roll into small balls. Then flatten. Bake at 350° until lightly brown. Let cool slightly. Cover in sugar and cinnamon.
Add enough flour to the ingredients to make a moderately stiff dough. Make into a long roll. Wrap in waxed paper and chill overnight in refrigerator. Cut off small portions and roll thin. After cutting, brush each cookie with unbeaten egg white. Sprinkle with sugar and cinnamon. Trim with candy or nuts. For other holidays, trim with colored sugar, sprinkles, etc. They keep well.
Finely grate cheese. Mix with oleo, flour and pepper. Place small balls (about size of a quarter) on ungreased cookie sheet. Pat flat with back of fork. Bake at 350° for 15 to 20 minutes. Remove from pan while still hot.
Butter 10-inch pie plate. In a saucepan melt 3 tablespoons of butter; add onion and green pepper. Saute until tender. Stir in meat; brown. Drain excess fat. Stir in spaghetti sauce. Add 2 tablespoons butter to cooked spaghetti.
Cream the sugar and butter together, then stir in remaining ingredients. Wrap in waxed paper and chill. to bake, slice in 1/4 inch slices and put on cookie sheet. Bake at 300° for 15-20 minutes.