HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese until creamy. Then add Eagle Brand milk, lemon juice and vanilla. Beat until smooth. Stir in Cool Whip. Pour over pie crust. Let set. Then top with pie filling. Chill before serving.
*Broccoli slaw mix is a prepared mix of chopped broccoli and a little carrot and red cabbage for color.
Melt butter in pan for pie. In a bowl, mix broth and soup and pour in pan with butter. Mix flour and milk and pour over chicken. Do not stir. Bake at 350° until crust is brown.
Combine the brown sugar, baking soda, white sugar, flour and margarine; reserve 1/2 cup of the mixture. Add the buttermilk and vanilla to the mixture; mix well. Pour into a 13 x 9-inch greased pan. Sprinkle reserved mixture on batter, chopped nuts and chips. Bake for 30 minutes at 350°.
Mix all ingredients together by hand or with mixer. Fill burrito shells; roll. Do not fold ends inside. Wrap in Saran Wrap. Refrigerate for 12 to 24 hours. Cut into 1/2-inch sections and serve.
Mix all ingredients in a large bowl, then pour into 1 large or 2 small casserole dishes. Cover with foil. Bake at 350° to 375° for about 30 minutes. Remove foil. Add more cheese on top and melt.
Strain broth of steamed quahogs or use 2 bottles of clam juice. Add water to juice or broth. Bring quahogs or clams, broth or clam juice, onions, potatoes, salt, pepper, shortening or fried salt pork to a boil. Lower heat and cook for 1 hour until potatoes are soft. Chowder may be eaten as is or with added ingredients to make milk chowder or Manhattan. If adding tomato sauce or milk, cook another 15 to 20 minutes.
Mix cabbage, carrots, onions and peppers or pineapple and raisins. Mix mayonnaise, vinegar and sugar together and add to cabbage. Stir together and salt and pepper to taste.
Mix all the ingredients together (except Ritz crackers) and pour into a buttered baking dish. Top with enough crushed Ritz cracker crumbs to cover. Butter top of crackers. Bake at 350° for 25 to 30 minutes. Serve warm.
Mix deviled ham, cream cheese, Ranch dressing and crushed pineapple in a large bowl. After you get it well blended, shape mixture into a ball. Roll ball in the grated cheese. Allow ball to chill in refrigerator until firm.
Combine all ingredients. Chill at least 2 hours before serving. Store, covered, for up to a week. Great with chips and fajitas.
Brown ground beef in skillet, stirring frequently. Drain off fat. Saute onion and green pepper in saucepan until tender. Add remaining ingredients. Simmer for 10 minutes. Add to ground beef. Simmer for 10 minutes. Serve on buns.
Crush wafers; mix with melted butter using fork. Press into a 9 x 13-inch spring-form pan, leaving a 1-inch space at top. Melt chocolate chips in double boiler. Beat cream cheese, sugar and vanilla until smooth. Add melted chocolate chips. Add eggs 1 at a time. Add sour cream; mix until smooth. Pour into pan. Bake at 375° for 1 hour. Cool on rack. After cooling, garnish with chocolate shavings.
Dredge uncooked chicken meat (cut in 1-inch squares) with a mixture of soy sauce, sugar and cornstarch. Put mushrooms in a saucepan over low heat. When it boils, add the dredged chicken. Gradually add the soup stock and cook until chicken is tender. Serve hot with rice. Serves 6.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cook ground beef in a nonstick skillet until meat is browned, stirring to crumble; drain. Stir meat into vegetable mixture; reduce heat and simmer 20 minutes.
Combine the first 4 ingredients well and press on sides and bottom of baking pan (9 x 13-inch). Bake at 350° for 15 minutes. Let this cool.
Marinate beef in sherry wine and French dressing (if desired). Mix sugar, salt and barley with tomatoes. Combine rest of ingredients. Cover and bake at 300° for 5 hours.
Wash cucumbers; cut crosswise into 1/8-inch slices. Combine with onions in large crock or nonmetallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay a large jar filled with water on plate to keep vegetables under brine; let stand 2 hours. Combine sugar and remaining ingredients in large saucepot; bring to boil. Remove garlic. Drain vegetables; add to hot syrup; heat just to boiling. Simmer while quickly packing 1 clean, hot jar at a time. Fill to within 1/2-inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 3 to 4 pints.
Cream sugar and butter. Add eggs two at a time, beating after each time. Add flavorings. Sift flour over cut up fruit and nuts. Mix thoroughly. Pour batter over this and mix well. Line two tube pans with well-greased brown paper and divide the batter into them. Bake at 250° for 4 hours.
Sprinkle gelatin over cold water. Add vinegar and sugar. Stir over boiling water to dissolve. Remove from heat. Stir in mayonnaise until blended. Add shrimp, eggs, celery, pimento and pepper to gelatin mixture. Pour into mold and chill until firm. Unmold on salad greens.
Season to taste of 2 Chronicles 9:9, 6 Jeremiah 17:11, 1/2 cup Genesis 24:20, pinch of Leviticus 2:13 and 2 tablespoons Amos 4:5, then follow Solomon's advice for making good boys (Proverbs 24:14).
Beat together, egg, oil and milk in medium-sized bowl (use wire whip). Add biscuit mix, 1/2 cup sugar and nuts. Beat briskly with spoon until well mixed.
Mix together ingredients. Roll in small balls. Bake on pan with rack at about 350° for 20 minutes or until brown. Drain on paper towels.
Beat about 2 minutes. Bake in 2 (9-inch) cake pans at 325° for 30 to 35 minutes or in 3 (7-inch) cake pans for 20 to 25 minutes. Allow to cool before frosting/icing.
Saute onion in butter until tender. Saute chicken in onion drippings until browned. In a large pot, put chicken, onion and everything else, but shrimp. Heat to a boil. Reduce heat to low and simmer 10 minutes. Add shrimp; cover and simmer 5 minutes until tender. Can serve over rice if wanted.
Combine first 3 ingredients with 2 1/2 cups lukewarm water. Mix in flour and let rise about 45 minutes to 1 hour.
In a large skillet brown sausage, peppers and onion in butter; remove. Prepare Rice-A-Roni in the skillet according to directions on the boxes. Ten minutes before rice is done, add sausage, pepper and onion to Rice-A-Roni. Cook remaining time and serve hot.
To the beaten egg, add sugar and melted butter (butter must be cool). Add bananas and stir well. Add flour, soda, salt and chopped nuts. Bake in a greased pan for 45 minutes at 375°. Cover and let stand overnight. Delicious.
Saute onions, green pepper, celery and garlic in melted butter. Add shrimp and ham; fry for 5 minutes on medium heat. Stir in tomatoes and cook an additional 10 minutes. Stir in rice and add seasoning. Add 1 cup water and bring to boil. Cover and simmer until rice is done, about 30 minutes.
Wash beans thoroughly and soak overnight in water. Use this water for cooking. Fry slightly onion, green peppers and garlic in olive oil. Combine all ingredients, except the vinegar, which is added a few minutes before beans are ready to serve. Bring to a boil, then reduce heat to simmer and cook until the beans are tender and the liquid is thick. Serve over white or yellow rice or in a soup bowl. Chopped white onions may be added to top before serving.
Brown hamburger and onions. Combine with cooked noodles and next three ingredients in a casserole. Bake at 350° for 45 minutes. Sprinkle with Mozzarella cheese and bake 15 minutes longer.
Mix all ingredients except vanilla in saucepan. Bring to boil and boil 5 minutes, stirring constantly to prevent scorching. Remove from heat and add vanilla; stir. Serve over ice cream.
Let dough rise to twice frozen size. Divide into thirds. Preheat oven to 400°. Pat 1/3 of dough into bottom and sides of baker (9 x 9-inch). Layer half of Mozzarella on top of dough; top with mixture of spinach, mushrooms and onions. Top with remaining Mozzarella. Roll out another 1/3 of dough into 9-inch square. Place on top; pinch sides together to seal sides to top. Spread pizza sauce and Parmesan over top; bake 10 minutes more. Cut into wedges to serve.
In a bowl, combine sugar, eggs and oil. Mix well. Stir in flour and cinnamon (batter will be thick). Stir in apples and nuts. Spread into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chips. Bake at 350° for 35 to 40 minutes or until golden brown. Cool before cutting. Yield: 2 dozen.
Preheat oven to broil. Mix together sour cream and chives. Lightly brush both sides of potatoes with margarine and place on ungreased cookie sheet. Broil 5 minutes on each side or until lightly browned. Top potatoes with Velveeta and bacon. Continue broiling until cheese spread begins to melt. Serve with sour cream mixture. Makes about 2 dozen. Preparation time: 15 minutes; cooking time: 12 minutes.
Blanch rhubarb in hot water; drain and put in unbaked crust. Add beaten eggs to sugar and flour. Pour over rhubarb. Bake at 350°.
Mix ingredients together. Pour into baking dish that has been buttered. Bake 30 minutes at 350°. Let cool and cut into squares.
Dice the potatoes which have been boiled with the skins on. Put ham, green pepper, onion and potatoes in casserole. Make white sauce with flour, butter and milk. Add cheese to sauce and allow to melt. Pour over other ingredients. Bake 1 hour at 350°.
In large saucepan, combine water, lemon pepper and cumin seed. Bring to a boil. Add chicken. Reduce heat to low; cover and simmer for 20 minutes or until chicken is fork-tender and juices run clear. Remove chicken and cut into 1-inch pieces. Return to pan.
Beat first three ingredients together and add next three ingredients. Fold in dates and nuts. Pour into 9 x 13-inch greased pan. Bake at 350° for 20 minutes. Sprinkle with confectioners sugar and cut into bars.
Mix all at one time. Bake in 350° oven for 35 minutes. Makes 13 x 9-inch pan.
Mix cake mix, butter and 1/2 can or 1/3 cup milk. Pour half into 9 x 13-inch pan and bake 6 minutes exactly. While baking, melt caramels and rest of milk in microwave. After you take cake out, spread caramel over cake.* Take rest of cake mixture and pat into small patties and lay over mixture in pan. Bake at 350° for 20 minutes exactly.
Combine first 3 ingredients in a Dutch oven. Bring to a boil. Cover; reduce heat and simmer 12 minutes. Strain through several thicknesses of cheesecloth, squeezing gently. Add lemon juice, orange juice and sugar. Stir until sugar dissolves. Serve hot. Yields 3 1/2 quarts.
Mix together graham crumbs, butter and brown sugar. Press into 9 x 13-inch pan, saving 1/2 cup for topping. Bake at 350° for 5 to 10 minutes. Beat cream cheese, white sugar, vanilla and lemon juice until creamy. Fold in Cool Whip and blueberries. Spread on top of graham cracker crust and chill.
Saute pepper and onion in margarine; mix all other ingredients and add pepper, onion and butter. Mix well. Bake for 50 minutes at 350°. Add grated cheese to top. Bake until cheese is melted. Best served at room temperature.
*You will need more raspberries if you take some or all of the seeds out. Put raspberries through a food mill to remove some seeds or through a fine sieve to get all the seeds out.
Blend tomatoes, including liquid, until fine. In skillet, make roux of flour and butter (over low heat). Add garlic and continue browning until tender. Add tomatoes, shrimp, salt and pepper. Simmer 15 to 20 minutes. Add chopped parsley before removing from heat. Serve over rice. Serves 2 to 4. Enjoy.
Mix the first 4 ingredients together. Add the tomato soup and seasonings to taste. Mix over heat until the cheese is melted. Cover and let stand overnight in refrigerator. Spread on bun halves; place under broiler until brown.
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugar, brown sugar and vanilla in a large bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in white chips. Drop well rounded teaspoonfuls (balls) onto ungreased cookie sheets. Bake at 350° for 9 to 11 minutes. Makes about 5 dozen.
Wash cucumbers. In quart jar, put dill, 2 tablespoons salt and 3 to 4 garlic cloves. Pack cucumbers in jar. Bring to a boil, water and vinegar. Pour over pickles. Seal and process in boiling water for 10 to 15 minutes, until cucumbers change colors.
Cook the 2 1/2 cups curly broad noodles in boiling salted water. Add 1/2 teaspoon cooking oil so the noodles won't stick together. Place wok or skillet over low heat. Add curry powder and heat until fragrant. Add oil. Increase heat; add chopped onions. Stir-fry for 1 minute. Add ground beef; stir-fry until no pink remains. Combine catsup, soy sauce, black pepper and water into a small mixing bowl. Stir into meat mixture and heat until boiling. Add noodles and mix well. Add bean sprouts or finely shredded cabbage. Stir and mix until hot. This looks more like Indonesian fried noodles if you use Ramen noodles instead of the curly ones.
Beat eggs; add sugar, oil and vinegar. Sift flour and soda together. Mix flour and buttermilk alternately with egg mixture. Add vanilla and food coloring. Bake at 350° for 30 minutes or until cake edges separate from pan (makes 3 layers).
Cream the shortening. After shortening has been creamed, add your sugar, eggs, vanilla and milk. In a separate bowl, mix all dry ingredients together. Gradually add the dry ingredients to the shortening mix. If batter is still wet, gradually add more flour.
Mix all ingredients. Roll in 1-inch balls. Fry in deep fryer until golden brown.
Cook raisins in water until raisins are plumped, then add shortening and soda to hot water and raisins. Mix together the flour, sugar, cinnamon, cloves, salt and nuts. Pour raisin mixture into the flour mixture and mix together. Grease a 9 x 13-inch sheet pan and spread mixture into it. Bake at 350° for 20 to 25 minutes or until done. Spread powdered sugar icing on when cool.
Cream butter, Crisco and sugar. Add egg yolks. Sift flour and add soda; add to mixture with buttermilk. Flour first and last. Stir in nuts and coconut. Fold in beaten egg whites. Bake in 3 (9-inch) cake pans. Makes 3 layers. Bake at 350° for 20 minutes or until done.
Boil potatoes until they are tender. While they are cooling, steam broccoli and cauliflower about 4 minutes. Set aside to cool. Cut carrots into thin slivers. Slice cucumbers. Cut potato into chunks. Gently stir all vegetables together in a large mixing bowl. In another bowl, whisk together yogurt, mustard, salt and pepper. Pour over vegetables and stir carefully until dressing coats evenly. Refrigerate for 1 hour before serving.
In a 3-quart pan, combine zucchini, onion and curry. Add broth. Over medium heat, heat to boiling; cover and simmer 45 minutes. Blend until smooth. In a medium bowl, combine zucchini mix, half and half, salt and pepper. Cover and refrigerate until serving (at least 2 hours).
Mix ingredients well; roll into small balls. Roll balls in sugar and cinnamon mixture. Bake at 400° until light brown.
Preheat oven to 375°. Grease and flour an 8 x 4-inch loaf pan. In large bowl, stir together first 6 ingredients. In another bowl, stir together remaining ingredients. Add liquid ingredients; stir until combined. Spoon into pan. Bake 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool on rack. Serve warm.
Mix all ingredients together. Store in covered container and chill 4 to 6 hours.
In a 3-quart container, combine first 5 ingredients; tint green. Cover and store in refrigerator.
Brown ground beef. Drain and cool in refrigerator. Mix all other ingredients. Just before serving, add beef and salad dressing. Toss well and serve. This is a large recipe and serves many.
Beat butter until creamy, beat in brown sugar, vanilla, and egg yolk. Stir in flour and 1 c. toffee bits. Press into ungreased jelly roll pan. Bake at 350° for 18-20 min. or until light brown. Immediately pour choc. chips over pan and let sit 5 min., then spread evenly. Sprinkle the remaining toffee bits on top and let set. Cut into 2 in. squares and enjoy!
Thoroughly combine first 8 ingredients. Shape mixture into 9 patties. (Be sure patties are no wider than pineapple slices).
Sift flour, sugar, baking powder, soda and salt together. Cut in shortening. Soften yeast in water and stir until dissolved. Mix with buttermilk and combine with dry ingredients. Roll out to 1/4-inch thick and cut biscuits. Place in cold oven. Biscuits will rise while oven heats. Cook at 400° for 15 minutes. These biscuits may be made up and frozen for future use.
Cream sugar well with margarine. Stir soda into buttermilk. Combine the ingredients and drop on a greased and floured cookie sheet. Brush top with well beaten egg. Bake at 375° for approximately 10 to 12 minutes.
Mix well. Place chops in baking dish. Pour mixture over chops. Bake at 375° for 2 hours.
Make day before. In a 5-quart large pot, cook sausage over medium heat until lightly browned. Drain off fat. Add garlic and onions; cook until limp. Stir in tomatoes and juice, breaking into pieces. Add broth, wine and basil. Simmer, uncovered, for 30 minutes. Cool, then chill. The next day, skim off any fat. Reheat soup; add parsley, pepper and zucchini. Simmer 25 minutes. Add hot bow tie pasta to soup bowls and ladle soup over. Sprinkle with Parmesan cheese. Serves 8 to 10.
Sprinkle chicken with salt and pepper. Place skin side down in greased 9 x 13 dish. Combine margarine, preserves and mustard in small saucepan. Cook over medium heat, stirring constantly, until smooth. Pour over chicken. Bake, uncovered, at 350° for 1 hour, basting and turning once.
Melt butter in saucepan. Stir in brown sugar and milk. Bring to a boil. Beat in vanilla and confectioners sugar gradually until a spreading consistency is reached.
Place all dry ingredients in a bowl and make well in center. Add all other ingredients. Stir well until moistened. Bake in two large well-greased loaf pans at 350° for about 1 hour.
Blend oil and sugar. Stir in beaten egg. Sift flour and baking powder together and combine with egg mixture. Add vanilla and walnuts to the batter. Spread in an oiled 8 x 8 x 2-inch pan and bake at 350° for 25 minutes. Do not overbake. Cool slightly. Cut into squares.
Mix ingredients well. Pour over broccoli and cauliflower. Marinate several hours, stirring occasionally.
Melt butter in heavy saucepan. Add chocolate. Melt over low heat. Remove from heat. Cool slightly. Beat egg yolks until light. Add sugar. Beat until light and creamy. Add chocolate mixture, orange rind and pecans. Chill mixture in refrigerator until set and easy to handle. With two spoons, roll mixture into balls. Place sprinkles on wax paper. Roll chocolate balls in sprinkles until covered. Let balls firm up in the refrigerator before serving.
Brown rice and onions. Add rest of ingredients. Bake at 350°, covered, for 45 to 60 minutes.
In a heavy skillet, fry the sausage until lightly browned and all fat has been rendered. Remove to drain on paper towels. In 1 tablespoon remaining fat, saute onion until lightly browned. Set aside.
In a large pot, mix in order; stew meat, vegetables and seasonings. Add over vegetables the tomatoes and tapioca.	Bake for one hour at 350°. Then turn oven to 300° for three hours. Bake at least 3 1/2 hours before mixing.
Bring 6 c. water to boil. Add broccoli and onion. Reduce heat and simmer, uncovered, 10 minutes. Add cheese, salt, pepper and garlic powder and stir until cheese melts. Stir in milk, half and half and margarine. Cook over low heat until thoroughly heated. Combine flour and 1/2 c. water. Stir until smooth. Gradually add to broccoli mixture, stirring constantly. Cook over medium heat until thickened. Makes 2 1/2 quarts.
Cream the butter and sugar in mixer bowl. Add eggs, one at a time. Whip well in between at high speed. Sift flour with spices and salt. Add soda to buttermilk and stir well. Fold in flour alternately with buttermilk mixture. Add wine last. Fold in pecans and jam. Pour into three 9-inch well oiled and floured pans and bake at 325° for 30 to 40 minutes. At 30 minutes, test with straw. When straw is clean, remove from oven. Cool in pans 5 minutes.
Melt butter; add soup, rice and frozen broccoli. Mix. Add melted Cheez Whiz and mix. Put mixture into a 9 x 13-inch glass dish; sprinkle onions on top. Bake at 350° for 35 to 40 minutes.
Blend ingredients, except ice, on lowest speed of electric blender. Add ice cubes, one at a time, while machine is running. Blend until smooth.
Blend all ingredients in electric blender for 3 minutes on high. Pour into 10 1/2-inch greased pie dish. Bake at 375° for 45 to 50 minutes. Do not open oven until done.
Mix. Place in a 10 x 13-inch dish. Sprinkle 1 cup of shredded Cheddar cheese on top. Bake at 350° for 30 minutes. Freezes well.
Combine all ingredients (except tomato sauce) and mix with hands. Form into loaf. Top with tomato sauce. Bake at 350° for 1 hour and 5 minutes.
Cook together the sugar and prune juice until candy thermometer reads 234°. Add hot syrup slowly to egg whites while continuing to beat. Add lemon juice and salt. Add prunes; continue beating until mixture holds its shape. Serve with Custard Sauce.
Melt butter in deep skillet or baking dish. Mix next 4 ingredients into a batter and pour onto melted butter. Drain fruit; add spices and spoon onto batter. Bake 25 to 30 minutes at 350° until batter covers fruit and browns. Fruit settles to bottom and cake rises to top and makes a delicious, moist dessert. Serve plain or topped with cream.
Mix all together. Let set at least 4 hours to blend flavors. Serve on crackers.
Blend until smooth in blender. Serve with fresh vegetables. Keeps up to 4 days in fridge. Freshen with lemon juice.
Grate the zucchini. Beat eggs. Add sugar, vanilla and oil. Set aside. Mix dry ingredients. Add to egg mixture. Add zucchini. Fold in nuts. Bake in greased and floured loaf or tube pan for 1 hour at 350°. Makes 2 medium loaves.
Center tin foil 2 times size of pan. Lay half the butter on foil. Arrange fillets in a single layer on top of butter and place remaining butter on top of fillets. Add Mrs. Dash, juice of half a lemon, bread crumbs and almonds. Close foil to the top and fold over. Bake 25 minutes at 375° or until fish is tender and flaky. Bake an additional 5 to 10 minutes with foil open and brown bread crumbs slightly.
Cook sausage until done, stirring to crumble. Drain well and set aside. Combine sausage and remaining ingredients, mixing well. Pour into a well greased 13 x 9-inch baking pan. Refrigerate, covered overnight. Bake at 350° for 1 hour. Serves 8 to 10.
In skillet, combine onion, green pepper and salad oil. Stir in remaining ingredients. Cover and simmer 20 minutes, stirring occasionally. Uncover and simmer about 5 minutes, if necessary, to reduce liquid.
Drain liquid from coconuts into bowl. Crack shell, remove white meat and grate. Measure 4 cups reserved coconut liquid (adding water, if necessary). Pour over grated coconut and let stand 15 minutes. Squeeze meat and juice through double thickness of dampened cheesecloth into bowl. Set aside. Combine chicken, 3 teaspoons salt and 3 cups water in saucepan. Simmer until meat is tender. Bone and cut into 1-inch pieces. Remove stem and strip tough part of rib from washed taro leaves. Place leaves, 1 teaspoon salt and 3 cups water in deep saucepan. Simmer for 1 hour. Drain and add fresh water; simmer for 1 additional hour or until bitter sting is extracted from leaves. Squeeze to remove excess water. Add meat and coconut milk to taro leaves. Heat thoroughly and serve immediately. Serves 20.
Drain salmon; mash. Blend in salt, Tabasco sauce and onion. Add sour cream. Cover; chill. Garnish with caviar and surrounded with trimmed, quartered pumpernickel. Yields 2 cups.
Mix first seven ingredients well. Pour half of batter into well-greased tube pan. Arrange a layer of apples. Sprinkle with cinnamon sugar. Add remaining batter on top with rest of apples. Sprinkle with cinnamon sugar. Bake at 350° for about 1 1/2 hours.
Combine sugar, salt, celery seed, mustard, pepper, vinegar, oil and onion. Blend thoroughly. Combine cabbage, corned beef and green pepper in large bowl. Add vinegar mixture; toss. Cover; refrigerate for at least 3 hours. Toss before serving; drain off excess liquid. Yield: 6 to 8 servings.