HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sour cream, sugar and coconut. (This is the filling you spread between layers.) Reserve 1 cup of this mixture for icing. Spread filling between layers. Mix the 1 cup filling with 1 1/2 cups Cool Whip and ice entire cake.
Cream together the cream cheese and margarine. Beat in powdered sugar until smooth. Add vanilla and stir in pecans. Frost between layers, sides and top of cooled cake.
In a kettle, cook the onion, celery, the carrots and the garlic in the butter, covered, stirring occasionally, for 10 minutes or until soft. Add the ham hock, the split peas, the stock, the bay leaf and 2 cups of water. Bring liquid to boil, skimming froth, and cook soup, covered partially, in a preheated 400° oven for 1 hour. Transfer ham hock to cutting board; cool slightly and cut meat into small pieces. Stir meat into soup; season with salt and pepper and discard bay leaf. Just before serving, stir in thawed peas and cook another 1 to 2 minutes.
Soften cream cheese. While cream cheese is softening, cut beef into small pieces. Combine softened cream cheese, onion, Worcestershire sauce and chipped beef. Form into ball. Before serving, roll in nuts. (Best if prepared a day in advance.)
Place all ingredients in blender, except green onions. Blend 5 or 6 seconds; stop. Stir down. Blend another 5 or 6 seconds; stop. Add green onions and blend for 2 seconds. Do not overblend. Chill 24 hours. Yields approximately 3 cups sauce.
Beat three whole eggs and five egg yolks and sugar together for six minutes. Add vanilla and nuts. Mix well. Beat five egg whites until stiff and fold carefully into cake batter. Put in two 9-inch pans and bake 40 to 45 minutes at 325°.
Blanch asparagus until tender. Put in cold water to stop cooking action and drain. Mix the remaining items together except egg yolk. Pour over asparagus. Add chopped egg yolk over top and serve.
Halve eggs lengthwise. Remove yolks and mash with pastry blender or fork. Blend in remaining ingredients. Refill egg whites.
Sift flour, baking powder and salt together. Cream butter, sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour into greased pans and bake at 375° about 30 minutes. Makes three 9-inch layers.
Melt chocolates in electric skillet on lowest setting or in double boiler, stirring constantly. Cool 5 minutes. Stir in peanuts. Drop mixture by tablespoonfuls onto waxed paper. Let cool completely. Wrap in plastic and refrigerate until ready to serve. Yield: 7 dozen.
Combine all ingredients; cover and chill. Serve over fresh fruit. Yields 1 cup.
Heat oil and toast seed and almonds until light brown. Mix in with onions, cabbage and crumbled noodles.
Sift together the first 6 ingredients. In a large electric mixer bowl at medium speed, mix the butter and sugar. Add the egg; continue beating. Add the molasses. Mix both mixtures alternately, adding 1 cup of hot water and beating just until smooth. Grease a 9 x 9 x 2-inch pan; line the bottom with wax paper. Turn mixture into pan. Bake at 350° for 50 to 55 minutes.
Combine flour, baking powder and 2 tablespoons sugar. Cut in margarine to resemble coarse meal. Stir in 1/2 cup pecans. Press mixture into 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool completely.
Place chocolate and shortening in small saucepan and cook and stir over low heat until melted. Cool 15 minutes. Combine eggs, sugar, baking powder, vanilla and salt in a large bowl. Add chocolate mixture. Gradually add the flour, stirring until thoroughly combined. Cover and chill for 2 hours or until easy to handle. Shape dough into 1-inch balls. Roll in powdered sugar to coat generously. Place 2-inches apart on lightly greased cookie sheets. Bake in a 375° oven about 10 minutes or until edges are just set. Transfer to rack to cool. Makes 60 cookies.
Melt butter and cocoa. Add remaining ingredients. Blend all together. Pour into unbaked pie shell. Bake 1 hour at 325°.
Place Karo syrup, sugar and butter in a saucepan and bring to a boil over low heat. Add cream. Remove from heat and serve.
Heat soup and cheese until smooth. Stir in remaining ingredients. Chill overnight. Serve with crackers.
Cook potatoes in boiling salted water 30 minutes. Drain and mash. Add milk, margarine, seasonings and baking powder. Beat until fluffy. Add onion. Serves 6 to 8.
In a 4-quart Dutch oven (Number 8), brown sausage; remove sausage and discard grease. Then brown pork and chicken; remove from pot. Saute onions, celery and bell pepper until limp. Return sausage, pork and chicken to pot and add water. Add Tony's Seasoning and continue to simmer for 15 to 20 minutes. Continue adding all other seasonings to taste (should be a little hotter and saltier than normal). Add remaining ingredients (rice, parsley and green onions), stirring gently until all ingredients are mixed and rice begins to swell (10 to 12 minutes). Lower burner to simmer, cover and cook approximately 20 minutes. Turn burner off and let stand for an additional 20 minutes. Remove lid, turn rice over with spoon and serve. (Makes 6 to 8 servings.)
Thaw corn in refrigerator or in bowl of water. Put in a bowl and add other ingredients. Mix well. Chill.
Mix flour and sugar together first, then add remaining ingredients. Pour in casserole and bake for 30 minutes or until thickened in a 350° oven.
Beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour in crust. Chill 3 hours. Top with favorite pie filling.
Cream the cream cheese and powdered sugar; spread dough on cookie sheet. Layer fruit. Can be topped with coconut and nuts. On frozen fruit, thaw and drain off as much liquid as possible before adding to the crust.
Pour boiling water over frozen broccoli. Drain. Re-cover with boiling water and cool 5 minutes. Drain. Saut onion in 2 tablespoons butter until tender, but not brown. Stir in soup, cheese, broccoli, oleo and rice. Butter a casserole dish and pour mixture into it. Bake at 350° for 30 minutes or until hot through.
Combine all ingredients and beat for 4 minutes. Pour into 3 greased pans and bake at 350° for 20 to 25 minutes.
Cook squash and onions which has been quartered and sliced in boiling water for 5 minutes. Drain well. Combine soup, sour cream, shredded carrots, squash and onion. In a fry pan melt margarine and combine with stuffing mix which has been moistened well with 1 1/2 c. hot water add 2 chicken bouillon cubes dissolved. Toss until thoroughly heated. Spread 1/2 stuffing mixture in bottom of baking pan. Spoon in squash mixture over stuffing mixture. Top with remaining stuffing mixture. Bake in 350 degree oven for 25 to 30 minutes. This freezes very well. Bake before you freeze it.
Combine flour, baking powder, sugar and oats. Cut in butter until crumbly. Pat 2/3 of mixture into 13 x 9 x 2-inch baking pan. Spread jam evenly over top. Cover with reserved crumb mixture. Bake at 350° for 35 minutes. Cool. Cut into bars.
Combine flour and butter. Blend. Add sugar, brown sugar and cinnamon. Mix well. Pour pie filling into baking pan. Sprinkle flour mixture over cherries. Bake for 30 minutes in a preheated oven at 350°. Serve with whipped cream or vanilla ice cream.
Coat chicken in seasoned flour and brown in oil. Drain off excess oil. Combine pineapple, barbecue sauce, cornstarch and ginger. Pour over chicken in skillet. Cover and simmer 30 minutes.
Mix grahan crackers, sugar and margarine well. Pack in bottom of an 8 x 8-inch pan. Beat cream cheese, sugar, eggs and vanilla until smooth and creamy. Pour over cracker mixture and bake for 25 to 35 minutes at 325°. Cool. Pour blueberry pie filling over baked mixture. Make a day or two ahead. (Improves with age.) Refrigerate.
Saute garlic cloves and small sliced onion in 2 tablespoons butter. Add ham, chopped or cut in strips and slide around in saute butter. Pile on top of this almost 1 head escarole, washed and shredded. Cover and steam until limp. Add chicken both and let simmer 10 to 15 minutes. Add drained cannellini beans (white kidney) and heat. Serve with Italian bread.
Prepare pudding according to package directions. Mix in sour cream and add 1/2 of Cool Whip. Using a 13 x 9 x 2-inch pan, layer with vanilla wafers, then bananas and pudding mixture. Cover top with remainder of Cool Whip.
Alternate bread and cheese making 2 layers. Beat eggs lightly. Add remaining ingredients and mix well. Pour over bread and cheese. Bake 1 hour at 350°.
Thaw potatoes slightly. Mix all ingredients thoroughly. Pour into large rectangular baking dish. Sprinkle with paprika and parsley. Bake 1 1/2 hours at 300°. Do not open oven during baking.
Preheat oven to 300°. With an electric mixer blend the following: the box of Pillsbury Lovin' Lites or Betty Crocker light cake mix, 1 Egg Beater (1/4 cup), Butter Buds and vanilla. Pour into cake pan that has been sprayed with Pam.
Mix together all ingredients and pat out as you would biscuits. Place on cookie sheet and bake at 350° for 25 to 30 minutes.
Mix all ingredients together; add a layer of marshmallows on top. Cook in preheated oven at 375° for about 30 to 45 minutes until brown on top.
Boil cranberries, sugar and water together until berries pop. Squish through an applesauce press. Add jello, lemon juice, celery and nuts to cranberries. Mold and chill.
Combine all ingredients and mix well. Store in airtight container. When ready to use mix 2 tablespoons per coffee cup of hot water. Top with whipped cream, sprinkle with nutmeg or chocolate shavings.
Combine cream of chicken soup, ketchup and Worcestershire sauce in small bowl. Mix well. Use baking dish large enough to hold single layer of chops. Spread small amount of soup mixture on bottom of dish. Place chops in dish and cut slices of onion over chops. Spoon rest of soup mixture over top to cover, using all. Cover tightly and bake 1 1/2 hours at 350°.
In mini muffin pan, place biscuits or crescent rolls until bottom and sides are covered (for the crust). Brown sausage. Mix sausage and cream cheese together until mixed well. Spoon sausage into the muffin pan. Bake until crust is golden brown.
Combine ingredients in saucepan. Cook until boils. Let set for 15 minutes.
Finely chop and dice all above ingredients (for best results, chop by hand). Put in medium bowl. Add olive oil and red wine vinegar. Stir and chill. Serve with tortilla chips or pita bread triangles. Simple, spicy and scrumptious!
Grease large pan. Put dry rice, mushroom soup and chicken soup in pan and stir in mix. Place chicken pieces on top and sprinkle with dry onion soup mix. Cover with foil and bake at 350° for 1 1/2 to 2 hours.
Bake chicken in oven at 350° until it begins to brown. Mix all remaining ingredients, then pour over the chicken. Continue baking until chicken is done.
Mix Cool Whip and dry jello together. Add drained oranges. Mix well. Add cottage cheese. Chill and serve.
In oblong baking dish, heat butter at High 1 minute or until melted. Stir in curry and Worcestershire. Add almonds and coat thoroughly. Heat at High 4 to 5 minutes. Stir twice. Yields 2 cups.
Preheat oven to 325°. Cook broccoli halfway and drain. Add all remaining ingredients except cracker crumbs. Mix together and pour into an ungreased casserole dish. Spread cracker crumbs on top and bake 30 minutes.
Put pork loin roast in a roasting pan. Combine first 7 ingredients and rub over the roast. Bake in preheated 325° oven for 1 1/2 hours. Mix the applesauce, brown sugar, cinnamon and ground cloves. After the pork roast has been in the oven for the 1 1/2 hours, spread this applesauce mixture on top and sides of the roast and continue cooking for 2 hours longer or until tender.
Mix the jello with the boiling water. Add the cranberry sauce; fold in the sour cream. Refrigerate. May be used in mold.
Dissolve gel in 1 T chicken broth. Heat remaining broth and add dissolved gel, let cool 5 min. Mix with chili sauce. Add veggies, salt & pepper and cheese. Pour into mold and chill til serving time. Unmold over lettuce and sprinkle with dressing. Serve at once.
Cover bottom of pan with olive oil. Skin thighs and brown in oil. Add copious amounts of garlic, basil and hot pepper. Add slightly less oregano and Italian seasoning. Just as the garlic starts to brown, add the tomato sauce (large can) and stir. Simmer lightly over low heat for 45 minutes.
Take the slice of bread and cut a hole in the middle (we've used many things for cutting the hole, including cookie cutters for special holiday breakfasts).
Mix all dry ingredients, then add the rest. Bake 30 minutes at 350°.
Mix sugar, flour and spices. Add to egg and mix well. Blend in pumpkin. Add milk gradually. Bake in oven at 425° for 10 minutes, then reduce heat to 350° for 50 minutes.
Add to the apple mixture the oil, chopped nuts, eggs and vanilla. Mix flour, baking soda, cinnamon and salt to the apple mixture. Pour into a 9 x 13-inch baking pan which has been greased and lightly dusted with flour. Bake at 350° for 1 hour.
Cream sugars and oleo; add eggs and vanilla to sugar and mix well. Sift dry ingredients together (flour, salt and soda). Mix dry ingredients with egg mixture, mixing well. Form rolls and chill. After chilling, form balls and bake 8 minutes or until lightly browned. Bake at 350°.
Scrub potatoes. Pierce with fork. Microwave at High for 5 to	7 1/2 minutes; turn at 3 minutes. Let stand for 5 minutes to	complete cooking. Place bacon on bacon rack, microwave on High for	30 to 60 seconds. It will be crisp. Crumble bacon and set aside. Slice each potato lengthwise in half. Then crosswise.	Carefully scoop out centers, leaving 1/4-inch	of potato next to skin. Arrange skins on serving plate. Sprinkle with salt and pepper. Spread thin layer of sour cream in each shell. Sprinkle with cheese, green onion and crumbled bacon. Microwave at Medium for	2 1/2 to 4 minutes or until cheese melts. Rotate at half cooking time.
Boil chicken until good and tender. Debone. Let broth stay in cooker on top of stove. Add all 7 ingredients and chicken pieces. Let cook for about 5 minutes. Put in ovenproof dish and bake for 30 to 40 minutes.
In a large pan, saute zucchini, onions, peppers and garlic in oil until tender. Stir in tomatoes, tomato sauce, beans and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Garnish with sour cream and grated cheese. Yield: 16 servings.
Remove seeds from prunes; keep prunes whole. Combine cream cheese and walnuts; mix thoroughly. Stuff cream cheese mixture into prunes.
Mix together with a wire whisk and bake at 350° for 1 hour. Makes 1 deep dish or 3 regular crusts.
Saute the mushrooms and the butter with lemon juice. Toss them with the cooked spaghetti and chicken. Place in a 9 x 13-inch casserole dish. Set aside. Melt the butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add milk. Pour the sauce over the noodles. Sprinkle with Parmesan and paprika. Bake at 400° for 25 minutes or until browned and bubbly.
Pour cherry pie filling into a 13 x 9-inch pan. Spread evenly. Add pineapple; cover with half of coconut. Spread cake mix over top. Sprinkle remaining coconut and pecans on top. Pour butter over top evenly. Bake at 350° for 45 minutes. Serve warm or cold.
Combine first 7 ingredients and shape into 12 meatballs. Brown in oil in skillet; remove excess fat. Combine remaining ingredients and pour over meatballs. Simmer over low heat 10 to 15 minutes, turning frequently, until meatballs are well glazed. Serve over rice or noodles as desired. Makes 4 servings.
Combine all ingredients and blend well. Cover and refrigerate several hours to blend flavors. Serve with crisp vegetables.
Mix all ingredients together well. (Can be done in blender). Add one cup water to 2 cups of mixture or to taste.
Bring large pot of water to boil. Heat butter in large skillet over medium-high heat. Add garlic and shrimp; sprinkle with 1/4 teaspoon salt and cook, stirring until shrimp are pink, 2 minutes. With slotted spoon, transfer shrimp to bowl. Add clam juice to skillet and bring to boil; boil 3 minutes. Stir in cream, peas, 1/2 teaspoon salt and pepper; return to boil and boil for 2 minutes. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook just until pasta is tender, 3 to 4 minutes. Drain. Stir shrimp and lemon peel into sauce. Toss with pasta.
Mix sugar, syrup and butter. Bring to a rolling boil. Stirring constantly, cook 5 minutes more. Add baking soda and cream of tartar. Pour and mix over popcorn in a large soup pot. After mixed well, place in a large roaster pan, cookie sheet or shallow pan and bake in 200° oven for 1 hour. Pour on waxed paper and separate to cool. Store in sealed Tupperware to keep crisp.
Prepare shells and cheese as directed on package. Saute onions and pepper in margarine. Add to shells and cheese with remaining ingredients. Mix well. Spoon into 1 1/2-quart casserole; cover. Bake at 350° for 30 minutes or until thoroughly heated.
Melt butter. Pour over lightly beaten eggs and sugar; mix well and add cornmeal, vanilla and cream. Pour into unbaked pie shell. Bake in oven at 375° for 30 to 40 minutes or test with toothpick inserted in center comes out clean.
Mix ingredients together. Put into pan and bake at 375° for 25 to 30 minutes.
Mix zucchini,	sugar,	oil and eggs. Sift flour, salt and baking powder 2 times. Add to zucchini mixture. Add vanilla, cinnamon and chopped pecans. Mix well. Pour into 2 well-greased and floured loaf pans. Cook in a 350° oven for 45 to 60 minutes, until center is done.
Prepare Dream Whip as directed on package. Set aside. Mix cream cheese, sugar and vanilla. Add Dream Whip mixture to cream cheese mixture. Put in crust and refrigerate to cool. Top with cherry pie filling just before serving.
Layer 1 package of cooked broccoli in a casserole dish. After having picked the chicken from the bone, mix with the can of cream of chicken soup and mayonnaise. Pour over the broccoli and bake at 300° for 1 hour.
Bring oil, sugar, vinegar and mustard seed to a rolling boil. Pour over cabbage, pepper, onion and carrots. Cover and keep in refrigerator. Will keep for 4 to 6 weeks in refrigerator.
Place milk in small bowl and chill several hours. When thoroughly chilled, beat on medium speed until double in volume, then gradually add sugar, Kool-Aid and coloring. Place in crust and freeze for several hours.
Cook favorite pot roast until tender. Shred into tiny pieces, eliminating the fat. Add barbecue sauce to coat meat. Mixture should be thick, not runny. Serve on hamburger buns while warm.
Combine cold pack cheese food and softened cream cheese, mixing until well blended. Add remaining ingredients; mix well. Mold into bell shapes using two cold pack containers lined with plastic wrap or coated with margarine. Chill until firm; unmold. Garnish with chopped parsley and pimento strips, if desired. Serve with Triscuits. 2 bells.
Melt oleo and mix with crackers and sugar. Press mixture in 9 x 12-inch dish and bake 10 minutes at 350°. Add cream cheese, Cool Whip and powdered sugar. Beat well and add to crackers. Put pie filling on top. Refrigerate.
Remove husks from tomatillos. Wash well and wipe dry. Place tomatillos in a heavy saute pot or skillet over medium heat. Cook, shaking pan, for about 5 minutes or until skin begins to burst. Immediately remove from heat. Cut tomatillos into pieces. Combine tomatillos with remaining ingredients in a food processor fitted with a metal blade. Process, using quick on-and-off turns, until just chopped. Do not puree. Taste and adjust seasonings. If salsa is bitter, add maple syrup, 1 teaspoon at a time, until desired flavor is achieved. Makes about 2 cups.
In blender, process all until well mixed. Pour into buttered pie plate; cook 25 to 30 minutes at 400°. Check center with knife. When knife comes out clean, pie is done.
Cook rice, add all other ingredients. Do not drain corn. You may also want to save a small amount of cheese to put on top. Bake at 350° until top is brown, approximately 20 minutes.
Combine all ingredients in sauce pan. Bring to a boil, boil 3 minutes. Cool.
Cream shortening and butter; add sugars, vanilla and mix. Add 1 egg at a time and mix well. Sift flour and baking powder together and alternate milk and flour to flour mixture.
Melt oleo and chocolate in top of double boiler. Take off heat. Add nuts. When cooled sufficiently (too hot will melt marshmallows and they will run together), stir in marshmallows. Cut 3 or 4 pieces of wax paper approximately 12 to 18 inches long. Sprinkle with coconut. Cannot use much because it will fall off anyway. Drop mixture onto the paper to form logs. Roll up in the wax paper and chill. Slice.
Sift together flour, baking powder, salt and cinnamon. Cream together butter and brown sugar. Add egg and mix well. Add dry ingredients. Lastly, stir in coconut and chocolate bits. Mix well with hands. Spread in the middle of a 1/4-inch deep cookie sheet or jelly roll pan. Bake at 375° for 15 minutes. Cut in squares while warm. Recipe may be doubled. These cookies freeze well.
Cook meat in butter, stirring until done. Drain off fat. Put into mixing bowl and add onion, beans, olives, tomato, avocado and lettuce. Mix well. Add cheese, corn chips, taco sauce and dressing. Toss thoroughly and serve.
Dip tortillas, one at a time, in hot oil to soften and drain on paper towel. Sprinkle onion, cheese and peppers on tortillas and roll up. Place, lapped side down, in shallow baking dish and cover with the enchilada sauce. Top with grated cheese and bake at 350° until cheese is melted.
Sprinkle tenderizer on both sides of steak. Set aside. Melt shortening in skillet over medium heat. Add steak. Cook over medium heat until both sides are browned. Stir in remaining ingredients and cover. Reduce heat to low. Simmer for 1 1/2 hours, stirring occasionally. Yields 4 to 6 servings.
On an oval microwavable platter, put head of cauliflower in center of dish; arrange broccoli and carrots around cauliflower nicely. Put 4 teaspoons of margarine or butter on top of vegetables; salt and pepper to taste. Cover tightly with plastic wrap; poke 2 holes in top. Microwave 17 to 19 minutes on High.
Mix ingredients well, using a teaspoon. Drop spoonfuls on ungreased cookie sheet 2 inches apart. Bake at 350° for 10 minutes. Cool and watch them disappear.
Mix all ingredients well. Put into a 9 x 13-inch pan. Bake 1 hour at 350°.
Mix together and pour into a greased 9 x 13-inch pan. Sprinkle with crushed corn flakes or potato chips. Bake at 350° for 1 hour.
Fry bacon and drain. Fry potatoes in bacon grease with onions. Cook until potatoes are tender. Serve with bacon sprinkled on top.
Mix sugar, eggs, oil, water and pumpkin until mixture is well mixed. Add flour, soda, salt and cinnamon. Half fill four greased coffee cans with mixture. Bake at 350° for one hour, cool. Serve plain, buttered or frosted. Yields 20 servings.
Saute celery and onion in margarine. Add cream cheese and milk; stir over low heat until cream cheese is melted. Add remaining ingredients. Heat thoroughly, stirring occasionally.
Dissolve lemon and orange Jell-O with hot water. Add cold water. Drain pineapple and add to the Jell-O. Stir in enough miniature marshmallows to cover the top of the Jell-O. Let this set in the refrigerator until firm.
Drain tuna. Blend tuna and cream cheese well. Refrigerate until firm enough to roll. Can be made into a ball or roll. Roll in chopped pecans. Serve with snack crackers. Can also be used as a sandwich spread.
Cream until smooth. Add 3 3/4 cups flour. Save 1/4 cup flour for rolling batter into sausages. Refrigerate at least 4 hours (better if overnight). Cut the sausages thin and place on cookie sheet, leaving plenty of space between them. Bake in medium heat to hot oven 7 to 10 minutes. Watch carefully as it burns easily.
In a saucepan cook sugar, milk, salt and Karo until thick, stirring constantly. Cook to the soft ball stage, testing in cold water. Add butter and vanilla and beat until thick. Add chopped pecans. Drop by spoonfuls onto waxed paper.