HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small mixing bowl beat softened cream cheese, margarine or butter and peel until light and fluffy. Gradually add sugar, beating until fluffy and of spreading consistency. If mixture is too thick, add 1 to 2 teaspoons milk. Spread on cool cake.
Beat lemonade for 30 seconds in large bowl. Gradually spoon in ice cream, blending well. Gently stir in whipped topping until smooth. Freeze until ready to eat.
Brown meat in oil over high heat in skillet, leaving meat in coarse chunks. Add onion, reduce heat to medium heat and cook until onion is tender, but not browned. Add seasonings, tomatoes, corn and bouillon. Bring to boil. Stir in green peppers. Boil again. Stir in rice, remove from heat. Cover and let stand for 5 minutes. Fluff with fork. Ready to serve.
Blend butter and sugar together. Add eggs, then add raisins, nuts, water and pumpkin. Blend well. Sift dry ingredients and add, beating well. Pour into two large bread pans (greased). Bake at 350° for 50 to 60 minutes. Use toothpick to check for doneness. Delicious with cream cheese frosting.
Mix all dry ingredients together. Cream oil, sugar and eggs. Add dry ingredients, then strawberries. Put in three loaf pans. Bake at 350° for 1 hour or until tests done. Very moist.
Heat oil in large heavy pot. Add garlic, green peppers and onion. Saute 5 minutes, stirring frequently. Add chili powder, cumin and cayenne pepper. Cook for 1 minute, stirring constantly. Add tomatoes; mash with spoon. Add broth. Bring mixture to a boil. Reduce heat to medium and simmer for 5 minutes or until chicken is tender. Stir in salt.
Blend sugar, flour and salt together. Add the egg, then the lemon juice, raisins and buttermilk. Mix thoroughly. Pour into unbaked pie shell. Sprinkle the Praline Topping evenly over filling. Bake in preheated 425° oven for 15 minutes. Reduce heat to 350° and bake 25 to 30 minutes longer. Cool.
Place corn in bowl. Stir in egg yolks, salt, pepper and flour; mix well. Fold in egg whites gently. Heat shortening in large skillet. Drop by teaspoonfuls into hot fat. Brown on both sides.
Melt cheese in a crock-pot, stirring occasionally. Brown sausage in skillet and drain. Add tomatoes and cooked sausage to melted cheese. Turn crock-pot on low heat and keep cheese from sticking. Serve with tortilla chips.
Place oven rack in lowest position. Heat to 425°. Mix brown sugar, flour and spices in a large bowl. Add apples and lemon juice. Toss gently to mix and coat. Spread on pie crust in pie plate, mounding apples in center. Put remaining crust over pie and seal edges. Brush pie with egg. Sprinkle with sugar. Slit top of crust for steam to escape. Bake 20 minutes. Reduce oven to 375° and bake 20 to 25 minutes longer, until crust is golden brown and fruit is tender. If topping browns too quickly, drape a piece of foil loosely over pie. Serve warm.
Mix cracker pieces with melted butter. Press into 9 x 13-inch pan. Mix sugar, eggs and 2 sticks butter; beat for 15 minutes, no less! Put egg mixture on cracker crust. Put layer of sliced bananas on mixture. Put pineapple on bananas. Cover all with Cool Whip. Sprinkle with walnuts and decorate with cherries. Refrigerate for several hours. Best when made a day ahead and refrigerated overnight.
Fry bacon crisp; set aside. Retain 1 tablespoon bacon grease. Add celery, onion and garlic to grease. Stir and cook for several minutes. Add flour and stir until flour begins to cook. Add milk, broth, applesauce, ketchup and curry powder to make a sauce. When sauce begins to thicken, crumble bacon and add bacon and chicken to sauce. Heat through. Serve over rice.
Mix flour, mayonnaise, milk and sugar. Pour into 12 cup muffin pan. Bake at 450° for 10 minutes or until golden brown.
Steam broccoli for approximately 20 minutes. Melt cheese and half and half in saucepan. Pour over cooked broccoli. Mix in crushed cracker crumbs. Add fresh ground pepper throughout.
Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10-15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrots, celery and garlic; cook and stir 5 minutes. Stir in broth, clam juice and salt; bring tot a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper and pepper sauce; simmer 6-8 minutes or until shrimp are opaque. Ladles into eight shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley.
Mix Jell-O and boiling water. Add frozen strawberries. Chill until like syrup. Fold in 1/2 pint whipped cream. Break cake in small pieces. Place cake in pan, then Jell-O mix. Layer until all is used. Top with whipped cream.
Melt butter. Add peanut butter and chocolate chips, stirring until smooth. Pour over whole box of cereal tossing to coat. Cool. Add powdered sugar and toss to coat.
Combine ingredients in Dutch oven. Heat to boil. Let stand 5 minutes. Serves 6.
Mix all ingredients together except Cool Whip. Beat one minute at lowest speed. Pour into baked pie shell. Chill about three hours. Top with Cool Whip or whipped cream.
Flatten each slice of pork to about 1/3-inch thickness by pounding between sheets of waxed paper; set aside. In pie pan, combine flour, salt and pepper. In small bowl, stir together egg and milk. In pie pan, combine bread crumbs and paprika. Coat each slice of pork with flour mixture. Dip floured slices into egg mixture, then coat with bread crumb mixture.
Combine ham, cream cheese, mayonnaise, onions and relish in a small mixing bowl; mix well. Chill. Put on serving plate. Serve with crackers.
With a knife, cut first 4 ingredients until mixed well. Beat the egg really well and spread over the dough, the vinegar over the egg and then the 7-Up. Take a fork or spoon and mix well together. Roll, with your hands, into a ball or log. Wrap and put in refrigerator to cool. (It's easier to work with when cold.) Makes 2-9 inch pie crusts. (Not the deep dish kind.)
Beat with mixer in bowl, the brown sugar, white sugar, oil, margarine, eggs and vanilla. In a separate large bowl, mix the flour, salt, baking soda, coconut, oatmeal, cornflakes and chocolate chips. Combine and mix. Drop by teaspoon onto cookie sheet. Bake 8 to 10 minutes at 325°.
Sift dry ingredients and cut in shortening. Heat buttermilk to lukewarm; add yeast and dissolve. Mix with flour mixture and knead 20 to 30 strokes. Roll out on floured board to 1/4-inch thick. Cut and put one layer in pan and butter top. Place another cut biscuit on top and butter. Let rise in a warm place two hours. Bake at 375° for 15 to 18 minutes.
Melt chocolate and margarine; mix well. Add sugar and eggs; beat well. Fold in flour and salt. Heat waffle iron to medium temperature. Drop by teaspoonfuls, four at a time. Bake 1 minute, no longer. Remove with fork. Frost with any frosting. You may substitute 12 tablespoons cocoa and 4 tablespoons oil for baking chocolate.
Brown both sides of pork chops; season with garlic and onion. Use enough long grain rice to feed total group; cook until done. In a Pam sprayed pan, place browned chops. After rice is cooked, drain; return to kettle. Mix in the jar of salsa. (Amount of salsa depends on servings of rice. Rice should be moist.) Place a slice of raw onion on each chop. Place rice mixture over each chop; let it fall around the meat. Cover pan with foil. Bake at 350° for 1 1/2 hours, or until chops are tender.
Prepare cake mix as directed. Finely chop together the raisins, walnuts, coconut and dates with a food processor. Then add the milk, water and sugar (can add more sugar to your taste). Cook on medium heat 15 minutes, stirring often. Then turn heat down to low for 5 minutes. Put on cake layers while still warm.
Brown onions and potatoes in oil until soft, but not done. Add turkey and other ingredients. Cover and simmer approximately 1 hour. Nanaw did not actually measure; she used leftover turkey and seasoned to taste. Might have to add a little water or more cream if necessary. This was our favorite after Thanksgiving and Christmas!
Mix uncooked sausage, cheese and Bisquick together. Mix it up really good, then start rolling out your sausage balls. Bake at 350° for about 15 to 20 minutes. Roll out medium-size sausage balls.
Brown ground beef; drain off grease. Add spices, salt, comino, garlic and black pepper; stir in onions, tomato sauce and water. Let simmer over medium heat for about 10 minutes.
Mix together the first 4 ingredients and cool until lukewarm. Soft yeast in 1/4 cup lukewarm water. Add to first mixture; add eggs. Add flour. Knead. Put in bowl and grease top. Let rise until double. Make into rolls and bake in 400° oven for 15 to 20 minutes.
Cook the fryer in water with the onion until done. (Use enough water to have 4 cups broth.) Cool. Take chicken off bone. Cook the noodles until done; rinse. Put into large baking dish or pan. Add chicken and broth, chicken soup, mushroom soup and sour cream. Mix all together. Add salt and pepper to taste. (You can mix in large bowl and then pour in pan to bake.) Cut the bread into cubes with scissors. Sprinkle on top. Bake at 350° until golden brown and not too soupy.
Preheat oven to 325°. Combine all ingredients in large bowl. Beat mixture well until blended. Pour into greased baking dish. Bake for 1 hour or until crust forms on top. Serves 8.
Combine the oats, oleo and boiling water; let stand 20 minutes. Add sugars and eggs. Sift together the flour, soda, cinnamon, nutmeg and salt. Combine. Add to the first mixture and stir until mixed. Grease and flour a 9 x 13-inch pan. Bake at 350° for 45 minutes. Cool.
Preheat oven to 325°. Cook chicken until done. Mix all ingredients together. Pour into baking dish (sprayed with non stick spray). Mix melted butter and cereal together and put on top of casserole. Bake in oven for 40 minutes. Let stand for 10 minutes before serving.
Brown meat, onion, pepper, chili powder, salt and garlic salt. Then add crushed tomatoes. Simmer for 2 hours. Stir occasionally. Serve with milk and corn bread.
Beat margarine and sugar until light and fluffy. Blend in eggs and vanilla. Gradually add flour, baking soda and salt. Stir in chocolate chips. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine sugar, flour, melted butter, salt and egg yolks. Beat until smooth. Beat in lemon juice and peel. Add milk, beating slowly. Beat egg whites until stiff. Fold in. Bake pie shell in a 350° oven for 5 minutes. Pour in filling. Bake 40 minutes at 350° or until filling is firm. Serves 8.
Scald milk in a double boiler. Using rotary beater, mix in sugar, flour, salt and cocoa. When this is mixed well, add eggs and mix well again. Add butter and mix well. Let cool and add vanilla; mix well for the last time.
Soak chicken pieces in beaten eggs for at least one hour. Shake in bag with bread crumbs to coat. Brown in skillet with butter. Place in one layer in 9 x 13-inch pan. Place mushrooms on top and sliced cheese on top of mushrooms. Pour in enough broth to coat bottom of pan (may be frozen at this point). Thaw and bake for 1 hour at 350°. I usually cover for a while and uncover 15 minutes.
In a food processor, process garlic, mayonnaise, lemon juice and worcestershire sauce until smooth. Add olive oil and 2 Tbsp. cheese; blend just to combine. Toss lettuce with dressing until evenly coated. Divide on plates; top with garlic croutons and remaining Parmesan cheese.
Place ingredients in jar and mix. Can be put in blender to chop onion. Keep in refrigerator. Makes 1 1/2 quarts.
Heat an 8-inch cast-iron skillet 5 minutes in a 400° oven. Combine all ingredients, stirring until moist. Remove skillet from oven and spray with Pam. Pour batter into hot skillet. Bake at 400° for 20 minutes or until golden brown.
Cream shortening and sugar until fluffy. Add well beaten eggs, then bananas and sour milk. Sift flour, soda and salt together, then add to banana mixture. Fold in nuts. Bake in greased loaf pan for 1 hour at 350°.
Cook rice in water with salt. Bring to boil and remove from heat. Let set, covered, for 15 to 20 minutes. Stir a few times. Saute chuck. Drain excess fat and return to frypan. Add salt and pepper. Add onion and green pepper. Mix. Then add tomato soup and mix well. Pour over rice (when done) in casserole dish. Blend well and serve with hot rolls or soft bread sticks.
Break pretzels and spread on baking pan. Pour all mixed ingredients over pretzels and mix well. Bake at 250° for 8 minutes. Take out and stir/mix again. Bake for an additional 7 minutes.
In a large bowl, stir together sugar, salt, yeast and six cups of flour. In a 2-quart saucepan on medium heat, heat the yogurt and 2/3 cup of water until very warm (125° to 130°). Stir into dry ingredients. Mix until blended and ball forms. Turn dough onto floured surface. Knead until smooth, about 10 minutes. Cover and let rest for 10 minutes.
Mix sugar, milk and chocolate and boil to soft ball stage. Take off heat and stir in margarine and vanilla. Pour into buttered pans.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of the meat mixture, chips and cheese in a 2-quart casserole dish. Repeat layers. Bake for 20 minutes, or until thoroughly heated. Top with shredded lettuce and chopped tomatoes, if desired. Makes 6 servings.
Mix sugar, flour, cocoa, eggs and milk. Cook until thick. Pour into already cooked pie crust. Beat egg whites with 4 tablespoons sugar. Pour over pies and bake until brown.
Layer pizza crust of your choice with pesto, cheese and tomatoes. Season with pepper and oregano. Top with Parmesan and Mozzarella. Bake at 500° for 10 minutes.
Beat first 3 ingredients together with a fork. Blend next 3 ingredients together; add water mixture. Roll out pie crusts. Makes 3 pie crusts.
Microwave almond bark and chocolate chips; stir well with spoon to blend. Add peanuts and stir. Drop by spoonfuls onto waxed paper. Let set until firm.
Peel and slice apples. Mix all ingredients (except butter) and pour into 9-inch unbaked pie shell. Dot with butter. Cover with top crust.
Bake cake. Punch holes with toothpick. Drain juice from pineapple. Pour over cake. Mix cream cheese, sugar and pineapple. Spread over cake. Mix instant pudding as usual. Spread over cake. Then spread Cool Whip. Nuts and cherries can be added.
Mix soup and cream cheese over low heat. Add gelatin and let cool. Mix rest of ingredients and chill in bowl or mold 4 to 6 hours.
Put liquid from potatoes and water in saucepan. Add thickening; heat until thick. Alternate layers of potatoes and apples in baking dish. Cover with liquid. Bake 30 minutes at 350°.
Place roast in roasting pan. Bake at 375° for 1 hour. Place potatoes and carrots around roast. Combine remaining ingredients and 1 soup can of water in blender container. Process until smooth. Pour over roast and vegetables. Bake, covered, at 275° for 3 hours longer or until roast is tender. You may slice an onion, if you prefer, over the roast. Yields 6 servings.
Place all ingredients in blender. Blend on High for 1 minute or 3 minutes with an electric mixer. Pour into an 8-inch graham cracker crust, or it is great without a crust as well. Microwave on Low for 19 to 23 minutes, rotating dish 1/4 turn every 7 minutes until center is almost set. (Cut through it with a knife to see if it is set. When knife is clean, it's ready.) Makes 1 (8-inch) cheesecake.
Melt chocolate chips, oleo and Eagle Brand milk together. Stir in nuts and marshmallows. Pour into greased pan, cool and serve.
Heat margarine in saucepan until melted. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. Spread on cool cake. Sprinkle top with peppermint candies.
Combine all ingredients. Pour into 2 pie crusts. Bake at 400 degrees for 10 minutes. Turn temperature down to 350 degrees, and bake for 1 hour.
Combine ingredients and bake at 350° for 45 minutes to 1 hour in greased loaf pans. Makes 2 loaves (can freeze).
In large saucepan, melt butter. Add onion and parsley and cook until onion is tender. Blend in flour, salt and dill. Stir in milk and cook, stirring constantly until sauce thickens slightly and comes to a boil. Remove from heat.
Combine the above in a microwave bowl. Cook on high for 4 minutes. Stir and cook for 3 more minutes. Stir and add 1 Tbsp. margarine and 1 tsp. vanilla extract. Cook for 2-1/2 more minutes. Remove from microwave and add 1 tsp. baking soda. Stir. Will foam up very quickly. Pour onto a greased surface.
Cook potatoes until soft. Peel and slice. Add sliced onion (optional). Fry bacon until crispy. Remove from pan. To the bacon fat, add the butter and flour. Stir and add vinegar, water, sugar, salt and pepper. Let come to a boil and pour over potatoes. Sprinkle bacon cubes on top of salad. Serves 4 to 6.
Combine the first 8 ingredients. Cover with water and begin to boil about 15 to 20 minutes. Add soups, bell pepper and water as needed. Salt and pepper to taste and add 1 tablespoon of sugar.
Line baking dish with chipped beef. Roll each chicken breast in a strip of bacon. Combine sour cream and soup. Place chicken breasts in baking dish. Pour the sauce over the chicken. Bake at 275° for 3 hours.
Cut off stems and hollow out mushroom tops. Brown ground beef and onion. Add enough gravy (jar or canned gravy is okay) just to hold meat together. Coat inside of each mushroom cap with sour cream. Spoon in meat mixture and top with shredded cheese. Bake on lightly greased cookie sheet, uncovered, at 450° for 15 to 20 minutes. Serve on warm platter.
Cook and stir garlic in oil in skillet on low heat until golden brown. Stir in processed cheese spread, milk and Parmesan cheese until melted. Add fettuccine; mix lightly. Serve immediately. Makes 4 servings.
Wash and grind the cranberries. Pare and chop or grind the apples. Add pineapple, nuts and sugar. Dissolve the jello in the hot water and add the cold water. When cool, add the salad mixture and allow to congeal. Serves 6.
Mix and bake in greased baking dish at 350° for 30 minutes; not too well done.
Mix sour cream, cream cheese and taco seasoning together. Spread in 9 x 13-inch pan. Cover with foil and refrigerate several hours. Top with onions, tomatoes, lettuce, cheese and olives. Serve with taco chips using chips to scoop out dip.
Heat 1 1/2-inches vegetable oil in a deep skillet over medium-high heat. A cube of bread should brown in a 40 count when oil is ready. Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk and then flour. Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating in flour. Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool.
Cook broccoli according to package directions. Drain excess water. Add chicken soup, can of milk and Cheez Whiz. Simmer until Cheez Whiz is melted and soup is heated through. Eat!
Mix brown sugar, flour, oleo and nuts together; set 1 cup aside. Add remaining ingredients. Mix well. Pour in 10 x 13-inch pan. Sprinkle the 1 cup on top and bake at 325° for 45 minutes. Needs no frosting.
Mix butter, sugar, cocoa and milk in heavy saucepan. Boil for 1 minute and remove from heat. Add remaining ingredients. Drop on wax paper with spoon.
Drain pineapple, add hot water to syrup to make 1 1/2 cups. Bring to a boil, then add gelatin and stir to dissolve.
Put in a bowl. Let soak 2 hours. Drain well; don't wash. Add 1/2 cup sugar and 1/2 cup white vinegar. Mix well. Pack and freeze.
Put the yeast, 1 tablespoon sugar and warm water in mixer bowl and stir. Cover; let stand until bubbles form (about 15 minutes). Add flour, milk, 3 tablespoons sugar and salt to the yeast mixture after bubbles have formed. Mix well! Divide into 2 parts and drop into well-greased one-pound coffee cans. Punch dough down with a spoon to remove air. Place greased coffee can lids on cans. Let stand at room temperature until lids pop off (about 1 hour). Remove lids and grease top of dough to make better crust. Bake in cans at 350° for 45 minutes, until crust is brown.
Coat scallops with seasoned bread crumbs that have been mixed with 2 tablespoons flour, salt and pepper. Mix butter with 4 cloves of pressed garlic and 4 tablespoons olive oil. Put butter mixture in frying pan and let get hot. Fry scallops 4 minutes per side until browned. Add 1 1/2 shots sherry into pan. Cook a few minutes. Serve immediately.
Mix juices and water. Chill, covered. Before serving, add ginger ale and sparkling water and pour over ice cubes in punch bowl. Pour chilled champagne over punch and stir gently. Yields 50 servings.
Drain pineapple and add enough water to make 1 cup; heat. Then add box of Jell-O. Mix well. Let cool. Add 7-Up and refrigerate until partly set. Add cranberries and pineapple. Mix together and pour in 9 x 12 dish. Refrigerate and let set, then frost.
Mix first 4 ingredients with 2 cups of cheese. Pour into crock-pot. Sprinkle rest of cheese on top. Close lid. Cook on low for 3 hours. Do not remove lid during cooking time.
In a bowl, whisk together zest, lemon juice and honey until combined well, then whisk in buttermilk, yogurt or sour cream, oil, vanilla and a pinch of salt. Makes 3/4 cup. Excellent over fruit.
Soak for 5 minutes the envelope of gelatin and 1/4 cup water; set aside. Combine in heavy saucepan the milk, salt, 4 tablespoons sugar and egg yolks; cook until custard thickens. Add gelatin. Stir until dissolved. Remove from heat. Add the vanilla. Cool; fold in 2 large egg whites, beaten until soft peaks form. Add 2 tablespoons sugar. Pour into crust. Top with whipped cream. Top with grated Hershey bar.
Saute celery and onions with butter. Cook rice (do not use Minute rice) and drain. Add soup, Cheez Whiz, broccoli (thawed and uncooked) and water chestnuts. Bake at 350° for 45 minutes or until hot completely through.
Beat the cream cheese and margarine in mixer bowl with electric mixer until well combined. Add flour; mix well. Shape into ball. Cover; chill 1 to 2 hours.
In a medium non-aluminum saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 8 to 10 minutes or until slightly thickened. Let cool before using.
Combine all ingredients in large Dutch oven (no need to brown meat). Cover and bake 4 to 5 hours at 275° or cook in crock-pot.	Delicious and easy make ahead meal.
Bring to a boil the butter, cocoa and water. Remove from heat; add flour, buttermilk, soda, cinnamon and vanilla. Beat until smooth. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Ice while hot.
Add ground meat, onion and bell pepper; cook until meat is brown. At the same time be cooking rice until tender. Boil shrimp. Scramble eggs in another pan. Add all ingredients together; mix well. Salt and pepper to taste. Serve. You can make as much as you need.
*If you use more than 4 chicken breasts, use 2 cans soup and 1 pint sour cream.
Simmer squash until just tender; drain. Combine sour cream, melted butter, cheese, salt and paprika. Stir mixture over low heat until cheese is melted. Stir in egg yolk. Next, stir squash into mixture.
In bowl beat together butter and sugars. Beat in eggs, water and vanilla. Mix flour, baking soda and cream of tartar. Add to butter mixture with oats, Krispies and candy.
Combine sugar and water in sauce pan; simmer uncovered, stirring constantly until sugar dissolves (approximately 3 minutes). Pour mixture in punch bowl; and mix with remaining ingredients except ginger ale. Add ginger ale just before serving. Add a Maraschino cherry to each glass and a twist of lemon peel.
Brown beef and onion; drain. Add juice and cheese. Cook until cheese has melted. Serve on hamburger buns.
Mix juices, garlic, vinegar, honey, mustard, basil and salt. Combine with all other ingredients. Chill 1 hour. Stir well. Chill until serving time.
Preheat oven to 400°. Sift together dry ingredients. Beat egg; add oil and buttermilk. Add dry ingredients and mix well. Bake in a greased 9-inch cast-iron skillet 20 to 25 minutes.