HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together cream cheese and sugar until fluffy. Add peanut butter and milk, beating until smooth and creamy. Fold in Cool Whip. Pour into graham cracker crust. Chill 5 hours. Top with chopped peanuts.
Arrange cooked diced ham in 1 1/2-quart casserole dish; spread with mustard. Arrange the cored and sliced apples over ham. Sprinkle with lemon juice. Combine brown sugar, orange rind and flour and sprinkle over ham. Bake at 350° for 30 to 35 minutes.
Mix Tang and pudding box contents. Add remaining ingredients and mix well. Refrigerate. Serves about 6.
Boil dates, raisins, prunes and water 5 minutes. Add margarine and salt. Let cool. Add eggs, vanilla, soda, flour and nuts. Bake at 350° for 30 minutes in 11 x 7-inch pan.
In 9 x 13-inch pan, put in layers. Make sure all are dry, not wet from water. Will make salad soggy.
Mix mayonnaise, vinegar and sugar in a small bowl. Chill overnight. Combine broccoli, pecans, apples, raisins and onion in salad bowl; toss. Pour salad dressing over salad; toss to mix. Sprinkle with bacon.
Mix dry ingredients and onions. Blend in egg and buttermilk. Add to dry ingredients. Allow to sit for 1/2 hour and then drop by tablespoons into deep hot oil.
In a skillet, brown the hamburger and sausage. Drain grease. Dice Velveeta cheese and melt through the meat concoction. Add garlic salt. Stir constantly over low heat until cheese is melted. Put meat on individual party rye slices. Put on a cookie sheet. When ready to eat, heat at 350° for ten minutes. These can be made up and frozen until ready for use. Kids love them!!
Cream shortening, sugar and egg. Add other ingredients. Roll into balls a little larger than walnuts and flatten with a fork. Bake at 350° for 8 to 10 minutes.
*Fish fillet suggestions: cod, flounder, orange roughy, pike, sea bass, sole or whitefish.
Crush Oreos in blender. Mix milk, sugar, cream cheese, and pudding together. Layer Oreos on bottom, then layer pudding mixture on top of that. Top with Cool Whip. Start over with layering, ending with Oreo layer. Gummy worms are optional.
Preheat oven to 450°. Place greased muffin tins in oven while making dough. Pour flour and salt in bowl. Add milk and mix well. Add unbeaten eggs and beat hard with egg beater until light. Half fill the hissing hot muffin tins and bake 45 minutes. Serve with butter and jam. Makes 8.
Mash the berries in a crockery container. Add water and allow to stand, covered, for 3 days. Strain through a jelly bag and put the juice back in the crock. Add the sugar and let the juice work. When fermentation has stopped, skim the wine, strain and bottle.
Heat oil in skillet over medium-high heat. Add chicken strips. Cook and stir 3 minutes. Drain. Reduce heat to medium. Stir in combined Miracle Whip, juice from orange segments, pineapple chunks and sugar. Add rice and green pepper strips. Bring to a boil; remove from heat. Add oranges and pineapple. Let stand 5 minutes. Makes 4 servings.
Boil chicken. Usually takes 2 to 3 hours. After cooled, take the meat off. Cook spaghetti. While it is cooking, prepare the rest. Melt Velveeta cheese. Can cut it in small cubes. Place in a large baking dish. Melt it in the oven. Add cream of chicken soup, peas and mushrooms to the melted cheese. Drain spaghetti. Add that and chicken to the melted cheese. Mix all together. Place in oven and heat thoroughly. Serve with buttered bread.
Combine sugar, cocoa, salt, margarine, milk and vanilla in the top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread into an 8 inch x 8 inch buttered pan.
In saucepan, combine water, salt, and lemon juice; bring to boil. Drop in onion rings and remove immediately. Drain well on paper towel. Slice mushrooms into thick lengthwise pieces. Arrange meat, onions, and mushrooms in 13 x 9 x 2-inch dish. Stir together vinegar, mustard, remaining salt, herbs, and pepper. Gradually blend in oil. Pour over beef and vegetables. Cover with plastic wrap; chill several hours or overnight, basting occasionally. Sprinkle parsley on top. Serve on sandwich rolls. Yields 6 to 8 servings.
In a small bowl, combine the olive oil, soy sauce, vinegar, garlic and ginger. Cook the rotini until al dente according to the package directions. Five minutes before it is time for the rotini to be done, add the asparagus to the pot with the pasta and continue simmering for 5 minutes. Immediately drain the pasta and asparagus and put into a large serving bowl. Add the salmon, soy sauce mixture and sesame seed and toss until the pasta and asparagus are coated with the sauce. Serve immediately while still hot. You can substitute broccoli or green beans for the asparagus. Healthy recipe. Serves 4.
Cook chicken; cut into bite size pieces. Cut stems from broccoli flowers (save stems for soup at a later date).
Mix cookies and butter together and pat into a 9 inch spring form pan. Beat remaining ingredients together and pour on top of crust. Bake at 300° until firm, about 1 hour. Cool, then refrigerate.
Combine and simmer 5 to 10 minutes, beef, salt, sugar, tomatoes, tomato sauce, garlic, salt and pepper, diced onion and green pepper.
Bone out the hind quarter of a small deer. Marinate the meat in Italian dressing for 8 to 24 hours. Remove from marinade, roll up and tie with a clean string, making sure to make a secure, tight rolled roast. Place meat on rotisserie over low heat on a gas grill. Cook for 4 to 6 hours. Check frequently to see that the roast remains tied.
Saute onion in butter until clear. Add flour and mix with onion. Add potatoes in water (add salt). Cook for 30 minutes or until potatoes are done. Dilute bouillon cubes in small amount of soup. Add this and milk to soup. Stir frequently. After soup heats again, add parsley and half of sour cream. Salt and pepper to taste. Serve soup with a side dish of sour cream to add if you wish.
Mix together, adding eggs last. Empty into wax paper and press into deep bowl. Cover with wax paper; chill overnight. Serve with crackers.
Drain juice from can of fruit cocktail and finish out to one cup with water and bring to a boil. Mix with jello and let begin to jell. Add milk, nuts and fruit cocktail and refrigerate.
In a 4-quart Dutch oven, brown beef and pork. Drain. Stir in undrained chili beans, tomatoes, onions, bell peppers, garlic, chili powder, sugar, red pepper, wine vinegar and cumin. Cover and simmer for 1 hour, stirring frequently.
Peel and slice apples into pie shell; sprinkle with 1/2 cup of sugar mixed with cinnamon. Mix remaining 1/2 cup of sugar with flour. Cut in butter until crumbly. Sprinkle over apples. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 minutes or until apples are tender.
Combine all ingredients; chill at least 1 hour. Yields 6 servings.
Blend in a covered blender at high speed until smooth. Pour into chilled 12-ounce glass. Serve at once.
Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper. Stir to make a smooth paste. Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat. Stir in cheese until melted. Pour over macaroni and mix well.
Cream together cream cheese, pineapple, sugar and Cool Whip. Fold in cranberry sauce and pecans. Pour into a lightly buttered (8 or 9-inch) pan and freeze. May be prepared weeks or even months ahead as it keeps very well. Serve sliced or scooped on lettuce leaf.
Cream butter and cream cheese until smooth. Add sugar and cream until fluffy. Add eggs, one at a time, blending each until smooth. Add flour to creamed mixture. Add vanilla. Pour into a 12-inch tube pan. Bake at 325° for 1 1/2 hours.
Mix flour, white sugar and Crisco like pie dough. Drop in beaten eggs, milk, vanilla and soda. Roll thin. Bake on greased pan about 10 minutes at 375°.
Prepare pudding according to directions on the package. Add softened cream cheese and whipped topping. Mix well. Line a clean flower pot with foil. Layer pudding with Oreo cookie crumbs, ending with Oreos. Chill thoroughly. Place a plastic flower into "dirt," if desired.
Cook 7-Up, sugar and cornstarch until thick. Remove from heat. Stir in Jell-O and let cool. When cool, fold in strawberries and pour into graham cracker crust. Top with Cool Whip.
Dissolve blackberry gelatin in boiling water. Stir in frozen lemonade until melted. Add sugar and stir until dissolved. Add club soda. Serve immediately over ice cubes. Garnish with lemon slices. Makes 12 (1/2 cup) servings.
Mix together for 2 to 3 minutes. Bake for 30 to 35 minutes at 350°.
Boil chicken in at least 2 quarts of water, until done. Debone chicken and put in a large baking dish. Cook onions and yellow rice in chicken broth until tender. Add cream of chicken soup and stir. Pour over chicken and bake about 20 minutes, until done. Top with bread crumbs before baking (optional).
Cook vegetables. Place in casserole. Melt butter. Mix well with cream cheese and soup. Pour over vegetables. Bake at 350° uncovered for 30 minutes or until bubbly.
Melt margarine in large double boiler. Stir in marshmallows until melted. Add enough green food coloring to make mixture bright green. Stir in coarsely crushed corn flakes. Mix until coated with marshmallow mixture. Let cool until warm but not too hot for children to handle. With greased hands on waxed paper surface, shape into wreaths. Push in red hot candies for color.
Heat pineapple to boiling. Add Jell-O. Chill until it begins to gel. Add cottage cheese and Cool Whip. Chill.
Break up yeast and cover with 4 tablespoon sugar. This will liquefy and will take a little while. Heat milk and add butter and 12 tablespoons sugar. When butter and sugar are melted, add yeast and 4 cups of flour. Beat well until bubbles form on top. Then add eggs, cardamon, salt and gradually about 4 cups flour. Let rest on board for 15 minutes. Knead lightly and put into greased bowl to rise to twice in bulk. Take from bowl, shape into loaves, add raisins and citron to taste. Let stand until twice in bulk and bake.
Stir together. Bake, uncovered, for 1 hour at 350°.
Beat eggs, sugar, salt and oil until thick and creamy. Add flour as needed. Knead at least 10 to 15 minutes. Roll dough into strips, the size of thumb thickness. Shape into rings. Have a pan of boiling water ready. Drop a few cookies at a time into water. Boil cookies about 3 minutes. Remove from the water. Put on cloth to dry for about 1 - 1 1/2 hours. Cut around the cookie with a sharp knife. Place on oven rack (not on cookie sheet). Bake at 400° for 20 minutes. Frost with powdered sugar and lemon flavoring.
Mix water chestnuts, vegetables, soup, water and rice mix. Pour in baking dish. Place raw pork chops on top and bake 1 hour and 20 minutes at 350°.
Brown hamburger meat. Drain and add package of spaghetti mix, the Ragu sauce and a little water. Boil noodles (just until done). Meanwhile, in a 9 x 13-inch pan, layer as follows: noodles and cottage cheese, 1/2 of sauce, 1/2 of Parmesan and 1/2 of Mozzarella. Repeat until all ingredients are used. Bake at 375° for 30 to 35 minutes.
Mix all ingredients together. Beat until blended. Put in 13 x 9 x 2-inch greased and floured pan. Bake at 350° for 25 minutes. Let cool. Frost with Peanut Butter Frosting.
Cream crisco, sugar and eggs one at a time, beating well after each addition. Add vanilla and flour with scant tsp. salt. Add whipping cream. Mix all ingredients well. Put in well greased and floured tube pan and place in cold oven. Set oven at 325 degrees for 1 hour and 20 minutes.
Break yeast in lukewarm water to dissolve. Add sugar, eggs, shortening, and flour last. Put in refrigerator overnight. Take out portion to use and roll 1/4 inch thick. Cut into triangles and roll towards small end. Let stand 2 1/2 hours to raise. Bake 15 minutes at 375° in oven.
Cream together sugar and cooking oil. Add eggs and beat well. Combine flour, salt, soda and cinnamon. Gradually add to egg mixture. Add vanilla, coconut, dates, apples and nuts. Batter will be thick. Pour batter into greased and floured 10-inch tube pan. Bake at 300° for 45 minutes. Reduce heat to 275° for 30 minutes longer.
Mix eggs, flour, sugar, vanilla and shortening. Spread 2/3 of the batter in a cookie sheet with sides. Spread pie filling over the batter. Spot on remaining batter. Bake at 350° for 40 to 50 minutes. Cool and cut to serve.
Beat for 5 minutes eggs, sugar and pumpkin. Add flour, baking soda, cinnamon and salt. Spread evenly on long cookie sheet lined with waxed paper. Bake at 350° for 15 minutes. Remove from oven and cool for 5 minutes. Invert on dish towel. Remove paper. Roll long ways towel and all. Cool completely approximately 15 minutes. Unroll, fill, reroll and refrigerate or freeze.
Mix first 5 ingredients and put in casserole. Pour butter over top. Bake at 350° until hot and cheese is melted.
In large bowl, combine first two ingredients. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream, then fold in strawberries and bananas.
Melt butter in large pan. Add white scallions, rice and noodles. Cook, stirring constantly, for about 6 minutes. Dissolve bouillon cubes in boiling water; add to rice. Bring mixture to a boil. Reduce heat; simmer for 20 minutes, covered. Serve.
Saute onion and bell pepper with oleo in a large skillet. Add remaining ingredients, except cheese. Bake in a casserole dish for 30 minutes at 350°. Top with grated cheese and continue to bake until cheese melts.
Put all the ingredients in blender and blend for 5 minutes. Pour into 9-inch pie dish and bake at 350° for 50 to 60 minutes.
Saute onions in butter. Mix with soup. Drain mushrooms and water chestnuts, reserving the liquid. Add water to make 1 1/4 cups of liquid. Add mushrooms, water chestnuts, liquids and rice to soup mixture. Mix well. Pour into a lightly oiled baking dish. Cover and bake at 350° for 50 minutes. Yields 6 to 8 servings.
Mix dry ingredients. Cut in Crisco with a pastry blender. Add beaten eggs, milk, vanilla and whiskey. Mix with your hands. Let rest a few minutes and mix again. Add flour until you can roll a small amount of dough in your palm without it being sticky. Form dough in balls the size of walnuts. Place on greased cookie sheet; bake at 350° for about 20 minutes. Cool cookies.
Combine egg yolks, 3/4 cup sugar, salt and water. Add flour and butter, blending well. Add rhubarb and mix thoroughly. Turn into unbaked pie shell. Bake in hot oven (425°) for 45 minutes or until filling and crust are done.
Melt the oleo in pan and add crushed cracker crumbs. Set aside 3/4 cup for top of dessert. Pat remainder in a 9 x 13 pan and bake 10 minutes at 350°. (Put in freezer until real firm to make it easier to spread the next layer.)
Melt 1/2 stick of butter; add jar of Cheez Whiz. Add vegetables and mix well. Place in a casserole dish. Melt the other 1/2 stick of butter and add to crackers. Place this crumb mixture over the vegetables. Bake at 350° for 20 to 30 minutes.
Crush garlic and ginger. Combine with remaining ingredients. Add to spareribs and marinate 6 to 8 hours.
Let pizza dough stand at room temperature. Brown sausage and grate cheese. Spread pizza dough about 1/2-inch. Whip egg and spread 1/2 over dough. Sprinkle sausage and cheeses over dough. Roll up sides and secure ends. Spread remaining egg over dough and bake at 325° until golden brown.
Blend avocado with cheese until smooth. Add other ingredients; blend well. Cover; chill.
Pour brown sugar and boiling water in a 9 x 13-inch dish. Stir until dissolved. Mix rest of ingredients in a bowl. Gently spoon mixture onto dissolved brown sugar. Bake in 325° to 350° oven for 40 minutes. Serve with whipped cream or ice cream.
Combine milk and juice. Add Cool Whip. Mix well. Spoon 1/2 cup raspberries in crust. Top with filling. Chill or freeze.
Combine sugar and eggs. Mix well. Add remaining ingredients, except milk, and mix. Add enough milk to fill freezer 2/3 full or to fill line. Freeze.
In a 5-quart Dutch oven over medium-high heat, cook sausage slices until lightly browned on the outside and no longer pink inside when cut. Remove from Dutch oven with a slotted spoon; drain on paper towels and set aside. Spoon off and discard all but 3 tablespoons of drippings. Add garlic and onions and cook, stirring occasionally, until onions are soft (about 5 minutes). Stir in tomatoes; break up with a spoon. Add tomato liquid. Add sausage slices, broth, wine and basil. Bring to a full, rolling boil. Cover, reduce heat and simmer for 20 minutes. Stir in parsley, green pepper, zucchini and noodles. Cover and simmer, stirring occasionally, until noodles are al dente (10 to 15 minutes). Skim off and discard fat. Pass cheese at table to spoon over individual servings.
Crumble and brown ground beef in large skillet. Drain. Stir in tomato juice, Williams chili seasoning and beans. Simmer 10 minutes. Garnish with cheese and onion. Makes 6 to 8 servings.
Cream together the butter or margarine and sugar. Add the egg, vanilla and lemon extract and beat well. Sift together the flour and salt. Add to the creamed mixture, adding the oats last. Drop by teaspoon onto an ungreased cookie sheet. Bake in preheated 375° oven for 7 to 10 minutes until edges are lightly browned. Remove while hot and cool thoroughly before stacking. Makes 6 dozen.
Butter 9 x 12-inch casserole dish. Place spinach in bottom. Put the cut-up chicken on top of spinach. Combine soup, mayonnaise and curry powder and mix well. Pour over chicken. Cover with a layer of grated cheese. Add layer of cornflakes. Dot with butter and parsley. Bake at 350° for 40 minutes. Can be made earlier but add cornflakes just before baking.
Place all ingredients in Dutch oven. Bring to boil and simmer at least 1 hour.
Dip chicken pieces in sauce made by combining next five ingredients. Bake 1 hour at 375°.
Stir together cream cheese and mayonnaise, followed by onion, shrimp and crab. Heat and serve warm or refrigerate and serve cold.
In a large saucepan, heat onion in oil until opaque. Add flour. Cook 2 minutes. Slowly pour in broth. Cook, stirring until thickened. Add cauliflower. Simmer 2 minutes. Stir in milk and cheese. Heat until cheese melts. Stir in sherry. Garnish with chives.
Steam turnips in a small amount of water until tender. Drain and mash. Add butter, cheese, milk and well-beaten egg yolks. Season to taste and mix thoroughly. Fold in stiffly beaten egg whites. Pile lightly into a well-oiled baking dish. Bake in a 375° oven until inserted knife comes out clean (about 35 to 40 minutes).
Sift the flour, baking powder and salt together. Cream the margarine;	add sugar. Add egg, vanilla and nuts. Add other dry ingredients alternately with milk.	Bake in a greased 8 x 8 x 2-inch pan at 350° for 50 minutes. Frost with butter and confectioners sugar frosting (make with canned, unsweetened milk). Place 1/2 nut meat on each piece of cake.
In a large bowl, whip the butter until light and fluffy. Add confectioners sugar and beat an additional 5 minutes. Add egg yolk, vanilla and brandy and beat for 10 minutes. Add almonds and flour and mix well. Knead for a few minutes. Pat dough to 1/4-inch thickness and cut with cookie cutter. Bake in a 375° oven for 15 to 20 minutes. Do not brown. Cool and sprinkle with confectioners sugar.
Brown chops and drain off fat. Stir in soup, water, carrots, onion and sage. Cover and simmer 15 minutes. Add green pepper and cook 15 minutes more or until done.
Cream butter. Add sugar gradually, creaming well until fluffy. Add eggs, which have been well beaten, and blend into creamed mixture. Mix the cut fruit with part of flour.
Sift flour and soda. Set aside. Combine egg, honey, oil and milk. Add flour mix and blueberries. Partially fill each muffin cup with batter. Add small ball of cream cheese; add batter to fill 2/3 of cup. Bake at 350° for 20 to 25 minutes.
Beat cream cheese until smooth. Gradually add condensed milk and evaporated milk. Beat until smooth. Add lime juice. Blend slowly until thickened. Pour into pie shell. Chill 1 1/2 to 2 hours until firm. Garnish with lime slices and berries.
Use butter (in addition to the 1/4 cup) to grease all sides of a 2-quart casserole dish.
Cook cornstarch, sugar and water until thick and clear. Add Jell-O; let cool and add strawberries. Put into pie shell and cool.
Mix peanut butter, Alba hot cocoa mix, mashed banana, Equal, vanilla flavoring and Grape-Nuts. Form into a candy bar and freeze.
In bowl, blender or food processor, combine oil, soy sauce, lemon juice, onion and honey and mix well. In large salad bowl combine greens, sprouts, water chestnuts, radishes and sesame seed. Pour dressing over and toss to coat. Serve immediately.
Saute onion and pepper until tender. Add ground beef and cook until all meat has browned. Drain excess grease, then add vinegar, sugar, mustard, and water. Simmer for about 30 minutes.
Cut meat into quarter-inch cubes. Brown meat in olive oil. Then put onions and mushrooms in and saute them. Put tomato paste over that. Sprinkle flour over mixture, blend well. Add bouillon mixture, season to taste with salt and pepper. Cover and let meat cook until tender, about 2 hours. Five to 10 minutes before serving, add sour cream and Mueller's wide noodles.
Rinse chicken. Pat dry. Sprinkle with garlic salt. Melt butter. Add lemon juice and mustard. Pour over chicken. Bake at 400° for 1 hour, basting often.
Cream peanut butter and shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
Combine all ingredients and soak chicken in it for at least 1 hour (longer for more flavor). Barbecue until done.
Saute mushrooms in margarine and olive oil. Add remaining ingredients and blend together over low heat. Season liberally with grated Parmesan cheese. Cover and keep warm until serving time. Serves 4 to 6.
Mix sugar, water, vanilla and butter sprinkles together; heat to dissolve sugar. Mix apples and cinnamon. Put about 1/2 cup of apple mixture in each tortilla and roll up. Place tortillas in a 10 x 13-inch baking dish; cover with foil and bake at 350° for about an hour. Each tortilla has about 7 grams fat.
Cream sugar and shortening. Add applesauce. Add raisins to cooled mixture. Gradually add flour, spices and nuts. Mix well and pour into tube pan or loaf pan if desired. Bake at 350° until done. The longer it sets, the more moist it will be.
Sift all dry ingredients together. Gradually add milk and stir well. Add vanilla. Add butter last. Stir only enough to make a smooth batter. Put in a well-greased flat pan and pour sauce on top.
Place crackers in bottom of pie plate (1/4-inch thick). Pour melted margarine over cracker crumbs in pie plate. Saute onions in 2 tablespoons margarine until clear. To eggs, add milk, salt and pepper. Add cheese and onions; stir. Pour over cracker crust. Bake at 350° for 30 minutes. Check for doneness. Let set before serving. Serves 8 small pieces.
In a large pot, Dutch oven or Fry Daddy cooker, heat enough oil to deep fry biscuits. While oil is heating, slice biscuits in half. Fry biscuits in oil until golden brown. Sprinkle with powdered sugar until covered.
Bring first 3 ingredients to a boil and watch carefully. Let simmer a few minutes. Add vanilla, then cool. Crush 1 box chocolate wafers or at least 24 wafers. Add softened or melted butter. Press into 9 x 13-inch pan. Freeze for 30 minutes. Put softened ice cream on top; freeze another 30 minutes. Put cooled sauce on top. Freeze another 30 minutes. Put Cool Whip on top; sprinkle pecans or reserved cookie crumbs for top. Freeze 24 hours.
Mix butter, 2 cups flour and powdered sugar and press into 9 x 13-inch pan. Bake at 350° for 12 minutes.
Heat waffle iron. Sift together flour, baking powder, salt and sugar. Beat egg yolks in a medium size bowl. Add sifted dry ingredients, melted butter and cream. Stir until mixed well. Fold in beaten egg whites. Pour onto your waffle iron.