HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the milk and cornstarch until thick. Add the vanilla, peanut butter and Equal. Mix together well and cool, then add 1 1/2 cup Cool Whip and pour into graham cracker crust. Top with Cool Whip.
Combine butters and sugars thoroughly. Add egg and vanilla. Beat well. Combine flour to creamed mixture. Take rounded teaspoonfuls of dough and place in greased miniature muffin pans. Bake at 350° for 8 to 10 minutes. Remove from oven and immediately put a peanut butter cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. Let cool in pan. Gently lift each tart out with tip of sharp knife. Makes 4 to 5 dozen cookies.
Combine cream cheese and shredded cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Chill several hours. Shape into ball; roll in pecans. Serve with crackers.
Mix all of the ingredients together and pour into a 9 x 13-inch casserole dish. Bake at 350° for 1 hour and 15 minutes.
Mix beans and soup in 1 1/2-quart casserole dish. Bake at 325° for 30 minutes or until bubbling. Put onions on top and bake 5 more minutes.
Microwave cream cheese, milk and Parmesan cheese in 1-quart measure. Microwave at 50% for 6 to 8 minutes. Stir every 2 minutes. Stir in seasoning; toss with hot cooked pasta. Yields 1 1/2 cups.
Blend cream cheese, Worchestershire sauce, mayonnaise, lemon juice, onion and garlic salt by hand and spread on a shollow plater. Pour a bottle of chili sauce on spread. Layer the crab meat on top of the sauce. Sprinkle the top with fresh parsley. Chill and serve with crackers.
Mix all ingredients together. Pour into a 9 x 13-inch casserole dish and bake at 350° for 30 to 35 minutes. Serves 10.
Combine the soy sauce, 2 tablespoons of the vinegar, ginger, garlic and pepper in a medium bowl. Add the chicken breast halves; toss to coat. Cover and refrigerate for 1 hour. Preheat the broiler. Combine the hoisin sauce and the remaining 2 tablespoons vinegar in a cup. Broil chicken 3 inches from heat source for 3 to 4 minutes per side, until it is opaque in the center. On a cutting board, slice each breast half lengthwise into 1/2-inch thick strips.
Boil chicken until cooked through. Take chicken out of pan; set aside broth. Debone chicken and place meat back into broth. Heat broth and chicken to boiling. While broth is heating, cut shortening into flour until mixture resembles fine crumbs. Stir in milk. After broth starts boiling, drop dough by spoonfuls onto chicken. Cook uncovered 10 minutes. Cover and cook about 10 minutes longer. Makes 8 to 10 dumplings.
Mix pudding and place in refrigerator to chill. Place Twinkies in cake pan (9 x 13 x 2-inches) with lid. Cut Twinkies into pieces. Drain pineapple and spread over Twinkies. Slice bananas and spread over pineapple. Spread pudding over bananas and top with Cool Whip, about 1/2 to 3/4 inches thick. Cover and refrigerate overnight.
Cream together cream cheese, sugar and vanilla. Mix cracker crumbs and butter. Whip together Dream Whip, milk and vanilla. Add cream cheese mixture to milk mixture. Take 1/2 of crumbs and line pie pan. Spread 1/2 cream cheese mixture over crumbs. Pour cherries over this. Pour the rest of cream cheese mixture over cherries. Then top with rest of crumbs.
Cook onion in butter until tender. Add potatoes, salt and 1 cup water. Cover and cook 15 minutes or until tender. Blend flour, paprika and sour cream until smooth. Stir in potato mixture. Add milk and heat until boiling. Stirring, cook one minute and season to taste. Refrigerate leftovers promptly.
Mix instant pudding with milk. Add condensed milk. Mix well. Fold in 1/2 of Cool Whip. Layer with sliced bananas and cookies. Top with remaining Cool Whip and pecans, if desired. Fills a 9 x 13-inch dish.
Grease pie plate (10 x 1 1/2-inch). Mix Bisquick. Layer remaining ingredients and bean mixture. Bake 30 minutes at 375°. Serve with sour cream.
Remove and discard wilted outer leaves from red cabbage. Rinse, cut into quarters (discard core) and coarsely shred. Put cabbage into saucepan and add boiling salted water and add brown sugar and caraway seed. Cook 8 to 12 minutes or until cabbage is tender. Remove from heat and drain. Add to cabbage vinegar and cup butter. Toss together lightly to mix. Serve immediately. Serves 6.
Combine mayo, mustard, onions and honey to form a coating mixture for chicken. Cut chicken breasts into bite-sized pieces and combine with coating mixture in a large bowl. Place bread crumbs and sesame seed in a large baggie. Place approximately 5 pieces of chicken at a time into baggie. Shake to coat evenly. Bake chicken on large cookie sheet (with sides) at 425° for 15 to 20 minutes. Watch carefully while baking. Prepare a dipping sauce for chicken by combining 1 cup mayo and 2 heaping tablespoons honey.
Mix dry pudding with Cool Whip. Add pineapple with juice, marshmallows and nuts. Refrigerate.
Melt butter, marshmallows and milk in double boiler. Pour over rest of ingredients; mix well. Butter pan and pack. Refrigerate overnight. Take out.	Put in stove about 5 minutes until butter melts on sides of pan. Turn out on plate.
Mix ingredients in the order given, adding dry ingredients and liquid alternately. Bake at 350° for 10 minutes in middle of oven.
Clean and devein shrimp; slit down side of shrimp 3/4 way through, spread out butterfly fashion. Saute onion in small amount butter. Combine bread crumbs, crabmeat, mayonnaise, Worcestershire sauce, mustard and sauteed onion. Mix. Divide stuffing among shrimp; fold. Place stuffing side down on greased baking dish. Brush with remaining butter. Bake at 400° for 15 minutes or until golden brown. Serves 2 to 3.
Mix the first 3 ingredients all together and put in a tight fitting container. Store in refrigerator overnight. The next day, bake the cake mix in 2 layers. Cool completely. Split each layer so you have 4 layers. After you have stored in refrigerator overnight, stir up the filling and then put cake together. Put some loose coconut on top. Wrap in Saran Wrap for 5 days or less.
Bake potatoes. While warm, shred potatoes into buttered casserole dish (2-quart). Stir in all other ingredients, saving 1/2 cup cheese and paprika for top. Cover and refrigerate for several hours or overnight. Bake, uncovered, at 350° for 30 to 40 minutes.
Mix Eggs and Sugar. Slowly add Hot Milk; beating with a wooden fork. Add Vanilla and Nutmeg. Put 1 teaspoon of Grapenuts Cereal in 6 custard cups. Then set in a pan of hot water, about an inch deep. Pour in milk mixture. Bake at 350 for 45 minutes to 1 hour. Test by inserting a knife into custard. Done when knife comes out clean. Serve warm or cold.
First Day: To one gallon cucumbers and salt and boiling water. Let stand one day.
Melt butter until soft; add curry powder and paprika. Remove from heat and blend well. Stir in mayonnaise and mix well. Serve over asparagus.
Rinse chicken, pat day. In non-metal container, combine sour cream, lemon juice, salt, pepper, paprika and garlic. Add chicken to sour cream mixture; coat each piece well. Cover refrigerate overnight or up to 24 hours.
In small mixing bowl whip whites with cream of tartar until they hold a soft peak. Gradually whip in sugar. Continue to whip just until whites hold a firm peak. Pile onto pie filling and seal to inside of edge of pie shell. Bake in 325° oven until top is golden brown, about 15 minutes. Let cool before slicing.
Melt butter or margarine in a frying pan. Saute the onion for 5 minutes. Add meat, salt, pepper, parsley and tomatoes. Mix well. Cook over medium heat. Stir until meat browns. Cut each pita loaf in half and stuff pocket with lettuce and meat mixture.
Preheat oven to 350°. Cream butter and sugar. Add eggs, one at a time. Stir in flour, chocolate syrup and vanilla. Blend well. Pour into a 9x13 inch greased and floured baking pan. Bake for 30 minutes. Do not over bake.
Beat egg whites, sugar and cream of tartar well and put in greased 9 x 13-inch pan. Bake 1 hour at 350°. Turn oven off and leave cake in oven for 12 hours. Then mix whipping cream, marshmallows and cream cheese. Spread on cake and chill for 12 hours. Then mix cherry pie filling and strawberries and spoon over cake.
Combine ingredients and cook on low in crock-pot, until melted, stirring often, about 2 hours. Serve dip hot with tortilla chips.
Melt butter in skillet over medium heat. When butter just begins to turn brown, add turkey. Cook 3 minutes; turn. Top the turkey breast slices with tomato, green pepper and cheese. Cover and cook 2 minutes more. Toast the French bread slices. Serve turkey breast slices open-faced on French toast.
Blend crumbled Feta and Ricotta cheese and mix well. Add eggs, one at a time, and mix well. Add Romano cheese, basil and mint leaves and mix well. Cut filo sheets into 1-inch strips wide. Brush each sheet with melted butter and place 1 teaspoon of the filling on one end of the pastry strip and fold corner over to make a triangle. Continue folding from side to side in the form of a triangle until strip is folded. Place cheese triangles on a buttered baking sheet. Brush tops with melted butter and bake at 350° for 30 minutes or until golden brown.
Mix together cake mix, 2 eggs, margarine and nuts. Spread in well-greased 12 x 9 x 2-inch pan. Mix remaining ingredients and spread on top of cake. Bake at 350° for 35 minutes.
In punch bowl or large container, pour Juicy Juice over ice. Add Sprite. For garnish, add scoops of sherbet. This punch is cool and not too sweet.
Boil water. Stir in jello and sugar and dissolve. Add pineapple juice, almond extract, limeade and 4 cups water. Freeze. When ready to use, add 2 bottles ginger ale.
Heat 3/4 cup of chicken broth to boiling in 10-inch nonstick skillet over medium high heat. Stir in onion, celery, cabbage, mushroom, ginger root and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth if vegetables begin to stick, until vegetables are tender. Remove from heat. Stir in soy sauce and sesame oil. Remove vegetable mixture from skillet. Wipe out skillet. Brush edges of 1 wonton skin with water. Place 1 heaping teaspoon vegetable mixture on center of skin. Fold skin in half over filling and pinch edges to seal. Make creases in sealed edges to form pleats on one side of each pot sticker. Repeat with remaining wonton skins and vegetable mixture. Spray skillet with cooking spray; heat skillet over medium heat. Cook pot stickers in skillet, pleated sides up, about 1 minute or until bottoms are light brown. Add remaining 3/4 cup of broth. Cover and cook 5 to 8 minutes or until most of liquid is absorbed.
Mix all ingredients together and pour into a casserole dish. Sprinkle another 1/2 c. of dried onion rings on top. Bake at 350° for 45 minutes.
Layer all ingredients in casserole dish and bake in a 350° preheated oven for 20 to 25 minutes.
Season beef with salt and pepper; shape into 18 small meatballs. In pan, brown meatballs (use shortening if necessary) and cook for 5 minutes. Pour off fat. Push meatballs to one side. Stir in soup and water. Heat and stir now and then. Makes 2 to 3 servings.
Brown turkey. Add onion and green peppers. Add V-8 juice, oregano and basil. Cook a little at a time. Put one-half of turkey mixture in glass baking dish. Cover with cheese. Add remaining turkey mixture and cover with remaining cheese. Bake at 350° for 40 minutes. Cut like pizza.
Saute bacon and onion until cooked. Add water, potatoes and bouillon. Cook 20 minutes. Add remaining ingredients and heat. Serves 8.
Combine first 6 ingredients in bowl. Add mayonnaise and toss. Put in flat baking dish (7 1/2 x 11 1/2-inch). Sprinkle with cheese; top with crushed potato chips.
Spread crescent dough on cookie sheet, smoothing perforations. Bake at 375° for 10 minutes. When cooled, spread mixture of cream cheese, onion, dill seed, garlic powder and mayonnaise over top. Sprinkle with vegetable pieces. Refrigerate 4 to 6 hours.
Combine dry ingredients. Add eggs, oil, strawberries and pecans; stir just until all ingredients are moistened. Spoon batter into 2 well-greased loaf pans. Bake at 350° for 60 to 70 minutes or until bread tests done. Cool in pans 5 minutes, remove to wire rack to cool.
Layer half of the mushrooms, cheese and olives in a 2-quart casserole. Repeat layering. Mix flour, seasoned salt, Accent and pepper. Stir in half and half and onion. Spoon over casserole. Melt butter and blend in bread crumbs. Sprinkle over casserole. Bake at 350° for 30 minutes or until hot and bubbly.
In a skillet, saute rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. Spoon into a greased 2-quart casserole. Combine all remaining ingredients; pour over rice mixture.
Add vinegar to whipping cream. Stir all ingredients together. Do not use a mixer. Refrigerate a few hours or overnight. Roll out, like a pencil, about a tablespoon at a time on a lightly floured board and shape to a figure eight. Bake about 10 minutes on an ungreased cookie sheet at 375°. This is Matt's favorite treat at Grandma's. Freeze well; serve with butter.
Combine cake mix, pudding mix, eggs, applesauce and sour cream. Add chocolate chips and pecans. Bake in Bundt pan at 350° for 45 to 55 minutes or until center tests done.
Melt chocolate in milk; stir to blend. Combine eggs, sugar, salt and add to chocolate mixture; stir until blended; then add vanilla. Place bread in 1-quart baking dish which has been greased. Pour mixture over bread and let stand for 10 minutes. Place dish in pan of hot water. Bake 1 hour in 350° oven. Serve warm.
Prepare cake mix in 9 x 13-inch pan according to cake instructions. Pour Kahlua over warm cake. Cover and let stand overnight.
Press biscuits into 9-inch pie pan. Pour and press Rice Krispies into biscuits. Lightly press the Cheddar cheese onto Rice Krispies. Dot with oleo. Cook broccoli according to directions. Drain and mix with chicken soup. Add the drained chunks of chicken. Pour over biscuit mixture in pie pan. Bake at 375° for 20 to 25 minutes or until edge of biscuit is golden brown.
Combine apples, celery, lemon juice and walnuts in medium bowl. In a small bowl, blend mayonnaise, sour cream and honey. Add dressing to apple mixture. Chill. Serves 6 to 8.
Cut sausage into one-inch pieces. Cover in cooking sauce and ketchup. Simmer in slow cooker for 2 hours or until sausage is tender.
Cream sugar, shortening and egg. Beat in bananas and cream well. Add buttermilk, flour, soda, vanilla, lemon extract and nuts. Bake 45 minutes in a loaf pan at 325°. Check for doneness with a cake tester. Makes 1 loaf.
Roll out half the pastry 1/8-inch thick to line an 8-inch square pan. Mix rice with 1/2 cup cream sauce. Place half of rice mixture in pastry. Add pieces of salmon. Distribute onions and eggs over salmon, then cover with remaining rice. Roll out second half of dough and place over rice. Moisten edges in top crust for escape of steam. Bake in preheated moderate oven (350°) for 1 hour.
Rinse dry lentils. Pick out any stems or stones. Add salt and dry lentils to boiling water. Cover and simmer 30 minutes. Do not drain. Add tomatoes or tomato sauce, chili powder, onion, celery and garlic; cover and simmer 30 minutes more. Serve over rice, spaghetti or corn chips.
Cook oats in 3 1/2 cups unsalted water. Cool slightly, then add salt, sugar and 2 cups cold water. When slightly more than lukewarm, add yeast which has been dissolved in 1/2 cup cool water. Add flour to make a medium stiff dough. Let rise 1 hour; knead. Make into 3 loaves. Let rise another hour, then bake at 400° for first few minutes, then lower temperature to 350° and bake 30 to 45 minutes until lightly browned.
Pack washed cucumbers in jars or crock. (Should be small or sliced lengthwise.) Stir mixture of vinegar, water, salt, mustard and sugar until dissolved. Pour this mixture over cucumbers. Put covers on jars.
Melt the butter, sugar, eggs and dates in frypan. Cook until it leaves sides. Stir while cooking. Remove and cool a few minutes. Place the Rice Krispies and nuts in a large bowl. Add mixture and roll into balls, then roll in coconut.
Cook broccoli according to package directions. Mix Stove Top according to package directions. Drain broccoli. Mix broccoli, mayonnaise, can of soup (undiluted), egg and onion together. Spread in oblong baking dish. Top with Stove Top then cheese. Bake at 350° for 25 - 30 minutes.
Combine eggs, sugar and salt. Beat in milk and vanilla. Pour into 6 custard cups. Sprinkle with nutmeg. Bake in pan of hot water at 325° until mixture doesn't stick to knife.
In large bowl, mix flour, baking soda, salt and allspice. Add Raisin Bran and sugar; stir well. Mix eggs, oil, buttermilk and vanilla. Pour into other mixture; stir. Fill muffin papers 1/2 full. Bake for 20 minutes. Pour rest of batter in plastic container to use later. Date it. Don't restir batter as you use it for muffins. Lasts 6 weeks.
Cream the cream cheese; add sour cream and lemon and blend well. Drain green chiles; stir in with green onions. Spread 1/8 of mixture on one flour tortilla to within 1/2-inch of edges. Roll up all 8 tortillas. Chill several hours, covered tightly. Remove and slice in 3/4-inch pieces. Secure with toothpick; serve with Pace picante for dipping.
In a mixing bowl, beat eggs. Add potatoes. Combine flour, baking powder and salt. Stir into potato mixture. In a large saucepan or kettle, heat about 1-inch of oil to 375°. Drop mixture by heaping teaspoonful, four or five at a time into hot oil. Fry 2 to 3 minutes, turning once or until golden brown. Watch closely since they brown quickly. Drain on paper towels. Serve immediately. Yields 1 1/2 to 2 dozen.
Prepare cake mix as directed. Bake in 9 x 13-inch pan. Cool. Pierce with fork and drizzle coffee brandy over cake. Cool overnight in refrigerator. Cut 1/2 cake into cubes and place in bottom of large glass bowl. Mix mousse as directed and pour half over cake cubes. Sprinkle with 1/2 of candy bars. Layer with 1 container of Cool Whip, then repeat, saving some candy for garnish. Make in punch bowl or large glass bowl. Serves approximately 20.
In large resealable plastic food storage bag, combine dressing, ketchup, oregano and pepper; add chicken. Turn bag to coat chicken with marinade; seal bag and refrigerate 8 hours or overnight. Heat oven to 425°. Transfer chicken to roasting pan. Skin side up. Discard marinade. Roast until meat is not longer pink near bone, 40 minutes, covering loosely with foil if skin is browning to quickly. Let stand for 5 minutes before serving.
Slice potatoes into strips on foil. Season to taste with garlic powder, salt, pepper, paprika, parsley flakes and oregano. Top each with 3 pats of butter and sprinkle heavily with Parmesan cheese. Wrap tightly in individual foil pockets. Bake at 350° for 1 1/2 hours.
Heat skillet; add oil. (I use my wok which works great!) Saute onion and bell pepper in oil until translucent. Add corned beef; let simmer about 10 minutes. Add jar of picante sauce; simmer another 10 minutes. Serve over white rice or pasta. Easy and good! Serves 4 to 6.
Mix and bake in oven at 350° for 1 1/2 hours. Stir every 30 minutes until done. Put in jars while hot. Keep refrigerated. Will keep a long time.
Scrub and quarter potatoes. In shallow bowl, combine water and Tabasco sauce. On plate, combine bread crumbs and cheese. Preheat oven to 375°. Dip potatoes in water mixture and roll in crumb mixture. Place on baking sheet. Bake 15 to 20 minutes, turning once, until done.
Crust: Mix pretzels, oleo and 2 tablespoons sugar; place in 9 x 13-inch pan and bake for 10 minutes at 400°.
Put ice cream in punch bowl to melt. Add egg yolks and the next 4 ingredients to melted ice cream. Beat egg whites to peaks. Fold into ice cream mixture.
Preheat oven to 350°. Spray a 13 x 9 x 2-inch baking pan with nonstick spray; set aside. In a large bowl, combine flour, 1/3 cup sugar and the baking powder; set aside. Using a wire whisk, in a small bowl, beat together the milk, 1/3 cup melted butter, egg and vanilla. Pour into flour mixture. Beat with electric mixer until smooth. Pour into prepared pan and brush with remaining butter.
Boil and mash potatoes. Add other ingredients, except last four, and place in a 9 x 13-inch baking dish. Combine the last four ingredients together and sprinkle on the top of the sweet potato mixture. Bake for 25 minutes at 350°.
Cook mixed vegetables as directed on package; drain. Mix in other ingredients. Top with crackers mixed with melted butter. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. In a 1-quart bowl, combine cream cheese and Italian seasoning. Spread onto bottom of an 8-inch pan. In small bowl, combine cheeses. Sprinkle half of cheese mixture over cream cheese mixture. Spread pizza sauce over cheese layer. Sprinkle remaining half of cheese. Top with peppers and onions. Bake 15 to 18 minutes or until bubbly. Serve with French bread or fresh vegetables.
Place popcorn in a large paper bag. Put brown sugar, margarine, salt and Karo syrup in a glass bowl and cook on High in microwave until it starts to boil. Cook 2 more minutes. Remove from microwave; stir and immediately add baking soda. Stir until mixture becomes frothy. Pour mixture onto popcorn in the paper bag. Roll the top of the bag shut and shake hard. Microwave for 1/2 minute, then flip bag over and cook another 1/2 minute. Remove bag and shake hard again. Microwave 1/2 minute; turn bag again and cook another 1/2 minute. Lay popcorn out to dry on a cookie sheet.
Mix Ricotta, Mozzarella and eggs. Brown beef, stirring to separate meat. Pour off fat. Stir in Prego sauce. In each of two 2-quart shallow baking dishes, layer 1 cup Prego mixture, 2 noodles and 1 cup cheese mixture. Repeat layers. Top with remaining noodles, remaining Prego mixture and Parmesan. Bake at 400° for 30 minutes. Serves 12.
Sprinkle light layer of dried onion flakes over the surface of cream cheese. Layer other spices on. Cover, refrigerate and let set 24 to 72 hours. Remove from refrigerator 1/2 to 1 hour before serving.
Cream 1 cup sugar with 1 tablespoon butter and 2 tablespoons flour. Add juice and rind of one orange. Add 1 cup milk and 2 beaten egg yolks. Fold in beaten egg whites and bake slowly for 40 to 50 minutes at 350°. Set small custard dishes in large pan of hot water to cool.
Use a large casserole dish, Corning Ware is great if you have one. Melt 1 stick margarine in large skillet. Mix with cracker crumbs. Set aside. Melt 1 stick margarine in skillet. Add 6 tablespoons flour. Gradually add 3 cups milk to make a thick white sauce. Add 1 1/2 jars Old English cheese. Stir until cheese melts. Add mushrooms.
Combine all ingredients in a large bowl. Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
Beat eggs and sugar until mixed well. Add margarine and other ingredients. Bake at 350° until brown on top or until done. Makes 2 pies. I sprinkle coconut on top of pie before putting in oven. But use most of the coconut in pie filling.
Cut sausage into 1/2-inch slices. Wash potatoes and peel, then cut into slices or quarters. Layer sausage, potatoes and next 3 ingredients in a large Dutch oven, sprinkling each vegetable layer with salt and pepper. Add 1 cup water and bring to boil. Cover; reduce heat and simmer 35 to 45 minutes or until vegetables are tender. Makes 4 to 6 servings.
Boil soup in water. Brown meat, rice, peppers and onions lightly. Mix in celery and add to soup with almonds. Bake at 350° for 1 hour.
Mix ingredients and add sweet milk (I use 2%) to fill the gallon container. Freeze (in crank or electric). You may use chocolate syrup if you desire chocolate flavor.
In food processor, cream the cheese, mayonnaise, onion, salt, pepper and Worcestershire sauce. Add shrimp and process gently. You want small chunks of shrimp. Serve with crackers.
Fry bacon in skillet until lightly browned. Remove and set aside. Pour 1/4 cup of bacon drippings over bread crumbs; set aside. Save 2 tablespoons of remaining drippings in pan; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1-quart baking dish; sprinkle with crumbs. Bake at 350° for 20 to 25 minutes or until bubbly and heated through. Serves 6 to 8.