HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream confectioners sugar and cream cheese in bowl with mixer until light and fluffy. Add peanut butter and milk; beat until smooth. Fold in whipped topping. Spoon into pie shell. Sprinkle with peanuts. Freeze until firm. Serve frozen. Makes 8 servings.
Combine sugar, syrup, water and salt in a thick bottom 4-quart pan. Cook on high heat, adding peanuts when temperature reaches 240°. When temperature reaches 300°, remove from fire. Stir in baking soda and pour immediately on greased aluminum foil. Smooth over and rake down only once. Break into pieces when hard.
Cook all ingredients until it thickens good. Let cool thoroughly. Pour mixture into 2 baked pie shells or 1 big pie shell. Add strawberries. Top with Dream Whip.
Bake cake. Make puddings. Freeze Skor bars. Crumble with food processor or in a plastic bag and hammer. Begin layering Skor bars, 1/2 crumbled cake, 1 pudding and 1 Cool Whip. Repeat and top with Skor bars.
Brown beef and onion. Salt and pepper to taste. Add soups and milk. Simmer 5 minutes. Grease casserole. Put in uncooked noodles. Pour ground beef mixture over noodles. Bake at 325° for 1 hour.
Cream butter and sugar well. Add eggs, one at a time, and mix well. Add flour, coconut and vanilla. Bake in stem pan at 325° or in 2 oblong loaf pans for 35 to 40 minutes.
Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently until marshmallows melt and mixture is smooth. Stir in food color. Pour mixture over corn in bowl. Toss gently to coat. With buttered hands, quickly shape mixture around lollipops into 3-inch balls. Put into small bags with ties on top.
Slice bread lengthwise and butter. Combine all ingredients, except poppy seed. Spread on bread and then sprinkle with poppy seed. Bake, uncovered, in 350° oven for 25 to 30 minutes or until toasty brown.
Combine first 6 ingredients until well blended. Stir in chicken, celery, pimento and set aside. Separate dough into rectangles. Spread about 1/4 cup cream cheese mixture over each rectangle, leaving 1/2-inch margin on either side. Roll dough, starting at side with filling to edge. Pinch seams to seal. Brush with egg and sprinkle with seed. Cut each roll into 5 pieces. Place seam side down on lightly greased sheet. Bake at 375° for 12 to 15 minutes.
Heat oven to 350°. Sprinkle the hens with salt and pepper and put in a shallow roasting pan. Roast 20 minutes. Combine the ginger and the molasses. Brush some of the molasses mixture over the hens. Continue roasting until done, about 25 minutes more. Baste occasionally with the molasses glaze and the pan juices.
In 5-quart Dutch oven or saucepan over medium heat, heat sausages and 1/4 cup water to boiling. Cover; simmer 5 minutes. Remove cover and continue cooking, turning sausages frequently until water evaporates and sausages are well browned, about 20 minutes. Remove sausages to paper towels to drain. Cut sausages into 1/4-inch thick slices. In drippings remaining in Dutch oven over medium heat, cook green peppers, onions and garlic until tender, stirring occasionally. Return sausages to Dutch oven; add tomatoes with their liquid, macaroni, sugar, Worcestershire, bouillon and 6 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes until macaroni is very tender, stirring occasionally. Skim off fat from soup. Makes about 12 cups or 8 main dish servings.
Dip pieces of chicken in melted margarine. Roll in bread crumbs. Place in baking dish (I use a cookie sheet). Sprinkle with remaining seasonings. Pour remaining margarine over chicken. Bake at 450° for 25 minutes or until golden brown. Enjoy!
Cut dough into 1/8-inch slices. Cover bottom of 14-inch round pizza pan, overlapping slightly. Bake at 350° for 12 minutes or until golden brown. Cool.
Melt the butter. Add molasses and sugar. Cook until brittle when tested in cold water. Pour gradually, while stirring, over popcorn in large kettle. Salt should be sprinkled over corn just before pouring the molasses. Shape into balls as gently as possible.
Bake chicken breasts until done. Remove from oven. In casserole dish, place crescent rolls out flat. Place 1 breast in the middle of each roll. Place cheese on top of chicken breast. Sprinkle diced onions on top of cheese. Wrap entire breast with roll. Continue the same process with the remaining chicken and rolls. Spoon cream of mushroom soup over each croissant (chicken and all) repeat process. Then place in oven at 350° and bake until rolls are golden. Remove and serve. It's great!!!
Boil carrots until tender. Drain liquid and save. Mash carrots and season with butter, salt and pepper. Add crackers and cheese and mix well. Add liquid to moisten. Put in baking dish, sprinkle with little more cracker crumbs. Bake in 350° oven for 1/2 hour. Serves 4 to 6.
Peel apple and orange and cut into small pieces. Drain pineapple and cherries. Combine all ingredients. May serve now, or later.
Simmer soup in the chicken broth for 5 minutes. Mix all ingredients. Place in casserole dish. Let set for 1 hour in refrigerator. Bake at 350° for 50 minutes. Sprinkle top with cracker crumbs and 1 cup melted margarine. Bake 10 minutes.
Put yeast in warm water. Mix all ingredients. Put in refrigerator and let stand overnight. Roll out. Cut with biscuit cutter. Let rise. Bake at 400°.
Thinly slice chicken, then flour chicken. Saute in olive oil until golden. Season with garlic, salt and pepper. Remove from pan and put into baking dish. In pan over low heat, melt margarine. Stir in flour and brown. Stir in wines, parsley, garlic and lemon juice. Stir into gravy consistency. Pour over chicken. Bake, covered, for 30 minutes at 325°.
Put 2 tablespoons pickling spice in a tied cheesecloth. Boil corn for 5 minutes. Cut from cob. Measure and mix all ingredients with 1 cup of water. Simmer 20 minutes. Bring to boiling. Pour into hot jars and seal at once.
Combine tomato sauce, brown sugar, vinegar and mustard in a small bowl; set aside. Combine egg, onion, oatmeal, ground beef, salt and pepper in a mixing bowl. Add half of the tomato mixture and blend thoroughly. Shape into an oval loaf and place in an oblong microproof baking dish. Make a depression in top of loaf. Pour remaining tomato sauce over top of meat. Cook, uncovered, on Medium for 25 to 30 minutes, until center is cooked. Cover meat; let stand for about 10 minutes before serving.
Mix softened butter and eggs. Add to the mixture the sugar, vanilla, cream of tartar and baking soda.
Cook peeled potatoes in boiling water until tender; drain. Add cream cheese, sour cream, onion salt, salt and pepper. Beat until light and fluffy; cool. Cover; place in refrigerator (will keep several days).
To defrost scampi, place in a single layer on layer of paper towels; cook 1 minute and 30 seconds or until almost thawed. Set aside. In a 1 1/2-quart (8 or 9-inch round) baking dish, combine butter, garlic, wine and parsley. Cook, uncovered, 2 minutes. Add scampi and cook, uncovered, 2 minutes or until hot, stirring once.
Combine sugar, salt, water and syrup in saucepan. Cook over moderate heat until syrup forms a small ball when dipped in cool water. Remove from heat and add marshmallows and extract. Stir until all marshmallows are melted, then add nuts and stir gently until nuts are evenly coated. Pour out on cookie sheet and separate with fork. Cool and store in tightly covered container. Refrigerate.
In a large bowl combine all ingredients. Mix well. Spoon into individual dishes or a large serving bowl. Chill 30 minutes.
In a skillet, brown sausage: drain. In a bowl, beat the eggs. Add onion, green pepper, salt pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350° for 20 - 30 minutes or until a knife is inserted near the center comes out clean. Yield: 12.
Saute onion in oleo. Mix all of the ingredients except tortillas with salt and pepper to taste (no cheese yet). Dip tortillas in warm chicken broth and line bottom of a baking dish (large). Use 6 tortillas per layer. Then add chicken mixture and cheese. Repeat layers again, ending with cheese on top. Bake at 350° for 20 minutes.
In saucepan combine chocolate and condensed milk and butter. Heat over low fire until chocolate is melted. Put marshmallows and nuts in a large bowl. Spread mixture on wax paper in pan. Chill.
Put sliced peaches in uncooked pie crust. Mix egg yolks, sugar, margarine and flour. Pour over peaches and bake at 325° until golden brown. Top with beaten egg whites, put back in oven and brown egg whites.
Combine first 3 ingredients; set aside. Spread 1/4 teaspoon butter on top of each bread slice. Place a half slice of corned beef on each slice, folding beef to fit. Top each with 1/2 teaspoon sauce mixture, 1 teaspoon sauerkraut and a piece of cheese. Place bread slices on baking sheet; broil 8 inches from heat for 2 to 3 minutes, or until cheese melts. Yields 2 dozen.
Combine sugar, cream, milk, corn syrup and salt in a 4-quart saucepan. Mix well. Bring to a boil on medium heat. Place thermometer in mixture and cook to 236° (soft ball stage). Remove from heat; cool to 110° (lukewarm), without stirring. Add vanilla and beat until mixture loses its gloss. Add nuts.
In medium bowl stir together all ingredients until blended. Knead about 30 seconds until smooth and plastic. Use immediately or store in refrigerator in airtight container until ready to use. Makes about 1 and 3/4 cups.
Mix pretzels, melted margarine and 3 tablespoons sugar. Spread evenly in bottom of 13 x 9 x 2-inch glass dish. Bake at 375° for 8 minutes. Cool completely.
Blend together thoroughly the flour, sugar, cocoa, baking powder, baking soda, salt and vanilla. Mix in eggs, coffee and butter.
Boil chicken broth. Add frozen vegetables. Keep at a slow boil until vegetables are soft. In a separate pot, make your spaghetti. When all is done, strain spaghetti. Pour the vegetables and broth over spaghetti and enjoy an almost zero fat meal.
In medium size bowl, combine flour, salt, baking soda and oatmeal. Set aside. In separate mixing bowl combine sugars, eggs, vanilla and butter flavored Crisco. Beat until creamed. Gradually add combined dry ingredients to creamed mixture until well blended. Stir in chocolate chips. Spoon mixture onto foil lined 14 inch pizza pan. Bake about 25 minutes or until golden brown. Remove from the oven and cool. Invert cooled cookie onto back side of another pizza pan, then flip over onto serving tray. Decorate with frosting if desired.
Mix eggs, salt, milk, mustard, and diluted soup. Layer bread, sausage, cheese, and egg mixture in a 9x13 pan. Refrigerate over night. Bake at 350° for 45 minutes. Serves 8-12.
Cream the shortening and sugar. Add eggs. Sift dry ingredients and add to creamed mixture; mix well. Add coconut and Wheaties last. Drop by teaspoon on greased cookie sheet. Bake 10 minutes at 350°.
Mix margarine, Worcestershire sauce, garlic salt, savor salt and onion salt. Then mix dry ingredients. Toast at 250° for 1 to 2 hours. Stir often.
Beat milk, lemon juice and egg yolks. Pour into pre-cooked pie shell. Beat egg whites until foamy. Add vanilla. Gradually add sugar until stiff. Spread on pie. Bake at 350° for 15 minutes or until meringue is browned slightly.
Brown the pork chops. Mix the rest of the ingredients together. Top this with the chops. Cover and bake 1 1/2 hours at 350°.
Combine ingredients; mix well. Drop by teaspoon into deep, hot grease. Fry until golden brown. Serve hot with maple syrup.
Rinse raisins and drain on towel. Pour boiling water over prunes. Let stand 10 minutes. DRAIN DRY, use scissors and cut up. Combine nuts, rind, all fruits. Pour juice over and let stand.
Butter casserole dish. Mix soup, onion and chiles. Place 1/2 Doritos in dish. Next place 1/2 chicken. Cover with soup mixture. Repeat for 3 layers. Top with cheese. Bake at 350° for 40 minutes.
Mix all together. Pour into greased pan. Sprinkle red pepper, if you would like, over top. Bake at 450° until done.
Addition of a ham bone is the most important donation to the pot, for it adds real color and flavor not possible to achieve otherwise. The next most important thing is to buy small, dark red beans, not kidney beans. Most Acadian cooks like to bring theirs to a rolling boil for a couple of minutes, then let them soak in that same water overnight. In the morning, bring to boil again and add all other ingredients. Reduce heat and simmer for at least 3 hours. Beans should become very creamy, but most will remain whole. Serve in profuse quantities ladled over fluffy rice. Don't forget sliced raw onion rings and butter on top of each plate. Beans may be cooked with other pork meat or sausages.
Combine 1 cup fresh or frozen raspberries or strawberries, powdered sugar and butter in a small nonstick skillet. Gently heat through, stirring, and drizzle over pancakes.
Boil all ingredients except macaroni for 1/2 hour or until vegetables are done. Add macaroni and cook 15 minutes, until done. Sprinkle with Parmesan cheese.
In a large heavy pot, cook bacon until crisp and remove. In bacon drippings, brown beef cubes. Add soup, wine, garlic, bay leaf, parsley and bacon. Season to taste. Cover and cook over low heat for 1 hour. Stir occasionally. Add onions and cook 1 hour longer or until tender. Remove bay leaf. Serves 4 to 6. Serve with rice or noodles.
Mix all ingredients. Drop on cookie sheet and bake at 350° for 10 minutes. Cooks fast.
Blend Bisquick, sausage and cheese by hand until sausage feels warm and all ingredients are blended. Make small balls and bake in ungreased pan for 12 minutes at 450°. Cut oven off and leave sausage balls in oven for another 5 minutes.
Trim crust from bread slices, spread margarine over one side of bread. Place bread slices, buttered side up in bottom of a lightly greased 13 x 9 pan. Set aside. Brown sausage in large skillet, stirring until it crumbles. Drain. Spoon sausage over bread. Sprinkle with cheese. Combine eggs, half and half, and salt. Pour over cheese. Cover and chill 8 hours or overnight. Remove from refrigerator, let stand covered for 15 minutes. Uncover and bake at 350° for 45 minutes or until golden brown. Yields 8 servings.
Mash raspberries with a fork in a large bowl until raspberries are blended with their juice. Add pineapple juice, ice cream and sherbet. Stir well. Slowly pour in cream soda.
Melt margarine and pour in a 9 x 13-inch pan. Add graham cracker crumbs. Mix together and press evenly in bottom of pan. Layer with butterscotch chips, chocolate chips and coconut flakes. Pour the Eagle Brand milk over all. Bake at 350° for 30 minutes, uncovered. Let cool and then cut.
Dip pickles in batter and roll in flour; deep fry. For sauce, use French horseradish, mustard, mayonnaise and garlic salt to taste.
Place steaks on a wax paper lined surface and cover with a second sheet of wax paper. Pound steaks into 1/4 inch thick pieces and set to the side. Line your work area with clean wax paper and make 1/2 cup pile of flour, then pile of corn meal, and then another 1/2 cup pile of flour. To the last pile of flour, mix in the paprika, pepper, and salt. In a shallow dish, beat together the water and eggs. Cut steaks into 4 pieces. Coat first in plain flour, then egg, then seasoned flour, and finally the cornmeal. In a heavy skillet, heat 2 tablespoons of the oil. When hot, brown up 2 pieces of steak at a time and more oil as needed. Then all are browned, place all of the steak back into the skillet, cover, and cook for 15 minutes. Remove steaks to a serving platter and pour off all but 3 tablespoons of the drippings. Add 2 tablespoons of flour to the drippings and cook about 2 minutes. Whisk in the broth, season with salt and pepper. Then add in the cream with a whisk. When gravy bubbles, remove from heat. Prepare the biscuits while the steak cooks according to the directions. Serve steaks and warm biscuits with gravy on top.
Preheat oven to 400°. Lightly spread one side of each Wrap with softened butter; sprinkle with 1 Tbsp. parmesan. Arrange one fourth each of provolone, salami, capicolla (or ham) and roasted peppers over center of wraps, leaving border around edges. Sprinkle each wrap with one fourth of the mozzarella.
Preheat oven to 375° (190°C). Place shelf on center level of oven. Grease 12 medium muffin cups. Cream together butter and sugar in a large bowl. Peel ripe bananas and, using a fork, mash until no lumps remain. Blend egg into creamed sugar-butter mixture, then mix into it the mashed bananas. In hot water, dissolve baking soda. Add it to sugar-bananas. Combine sugar-banana mixture with flour and salt; stir. Keep stirring only until blended, about 15 to 20 times maximum. Mixture should be lumpy. Spoon batter into greased muffin pan and bake in preheated oven for 20 minutes, or until golden brown. Makes 12 muffins.
Dissolve baking soda in butter. In large saucepan, combine oleo, sugar, syrup and buttermilk, mixing well. Cook over medium-low heat until mixture reaches firm ball stage when tested in cool water. Use candy thermometer; cook at 242°. Mixture will turn brown. Add vanilla. Remove from heat, cool slightly and beat until begins to thicken. Add pecans and beat. Drop by teaspoon on wax paper and chill.
Boil potatoes and drain. Add cream cheese and sour cream. Whip it all together until smooth and put into baking dish. Just before baking, melt butter over top and add dash of paprika for looks.
Melt the butter in a heavy soup pot. Add the onion and celery. Cook until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Slowly whisk in first the broth, then the beer. Bring to a boil. Reduce the heat. Slowly whisk in the cheese. Add the mustard. Remove from the heat and serve immediately.
Cook pasta al dente in boiling water. Drain. Mix with half of the mayonnaise. Add tuna, onion, olives and tomatoes. Fold in remaining mayonnaise and season to taste with pepper and Season-All. Refrigerate, covered, at least 1 hour. Serves 12.
Stir until mixture holds together. Knead briefly and roll out on floured surface. Cut with cookie cutter. Bake 1/2 hour at 350° on ungreased pan.
Mix all ingredients together. Bake in oven at 350°. Keep checking until done.
Combine meat, garlic, chili powder, onion, bell pepper, Sweet 'N Low, salt and Accent in skillet. Brown well. Add water and juice. Simmer 45 minutes. Freezes extra well.
Melt chocolate and margarine over low heat. Remove from heat. Add egg; mix well. Cool slightly. Mix marshmallows and nuts in large bowl. Pour chocolate mixture over them; mix well. Divide mixture in half. On waxed paper sprinkled with confectioners sugar, shape each half into a roll approximately 8-inches long. Chill several hours. Slice to serve.
Use 8 x 12-inch or 9 x 13-inch pan. Melt margarine in pan. Cut fruit and place over margarine. Mix remaining ingredients and pour over top of peaches. Bake at 350° for about 40 minutes. Serve plain or with vanilla ice cream.
Fry bacon half done; remove from pan. Saute onion and pepper in bacon fat. Mix all ingredients except pineapple. Bake in 9 x 13-inch dish at 350° for 30 minutes. Top with pineapple and bake for 30 minutes or more.
Put all ingredients in blender and blend until smooth. Pour into medium pan and bring to low boil. Reduce heat and simmer 30-40 minutes. Serve topped with dollop of sour cream.
Cook sugar, margarine and milk, stirring constantly. Boil 5 minutes and remove from heat. Stir in peanut butter chips until melted. Stir in remaining ingredients and mix well. Cool.
Mix all and pour in greased iron skillet. Bake at 375° for 30 minutes. Sprinkle with cheese and return to oven for 3 to 5 minutes. Serves 6.
Brown ground meat and drain. Add Ro-Tel tomatoes, soup and chili. Heat. In a large casserole (9 x 13-inch), alternate broken tortilla chips, meat mixture and cheese; repeat. Heat in a 350° oven until hot and bubbly, 20 to 30 minutes. Serve with tortilla chips and picante sauce.
Preheat oven to 400°. In large bowl, mix meat, eggs, green onions, onion, bread crumbs, milk, horseradish, salt, mustard and 1/4 cup catsup. In 13 x 9-inch baking pan, shape meat mixture into 10 x 5-inch loaf, pressing firmly. Spread remaining 1/2 cup catsup over loaf. Bake 1 hour. Garnish with green onion.
Soften yeast in warm water. Mix hot water and milk. When it is lukewarm, add shortening, sugar, salt and yeast. Stir in 2 1/2 cups flour and the other half cup, if needed. Dough should not be too stiff. When mixed, cover bowl firmly and place in refrigerator for several hours or 2 or 3 days. Form into rolls; let rise and bake at 375°.
Preheat oven to 325°F. Grease 9 x 13 inch pan. Beat eggs, add white sugar, brown sugar, milk, salt and pumpkin spice. Pour into pan. Sprinkle 2 c. cake mix over pumpkin mixture. Melt oleo and drizzle over cake mix. Sprinkle nuts over all. Bake 1 hour and 35 minutes, test when knife inserted comes out clean.
Stir dry ingredients together. Mix oleo, eggs, milk and flavorings along with orange rind. Combine with 1 cup mashed bananas and dry mixture. Add coconut and nuts. Pour into a greased loaf pan. Bake at 350° for 1 hour and 10 minutes.
Slice Vienna bread in half long ways and take out middle. Shred or cut up middle of bread which you took out and mix with all ingredients. Put back in bread. Bake for approximately 1/2 hour at 350°.
Preheat oven to 350°. Cook macaroni in boiling salted water until tender; drain. Melt butter; blend in flour. Add milk. Cook and stir until thick. Add salt, pepper and cheese; stir until cheese is melted. Mix sauce with macaroni and egg. Turn into 1 1/2-quart casserole dish. Bake at 350° about 45 minutes or until bubbly and browned. Makes about 6 to 8 servings.
Saute the onion, celery and green pepper in 3 tablespoons butter or margarine. Add soup and rest of the ingredients in a 2 1/2-quart casserole (or use 2 smaller ones to bake and 1 to freeze for later).
Combine daiquiri mix and orange juice in container of an electric blender; add enough ice to bring mixture to 5-cup level. Process until mixture is slushy. Serve immediately. Yield: 5 cups.
Brown ground beef or pork; drain fat. In a large bowl, combine and mix all the ingredients, except lumpia wrappers. Mix well.
Spread cream cheese on luncheon plate. Cover with shrimp. Cover with seafood sauce. Serve with crackers.
Pour the crackers into an airtight plastic container. Pour oil over crackers. Stir gently with a wooden spoon. Sprinkle one packet of cream of chicken and one packet cream of mushroom soup over the crackers and stir gently every few hours with a wooden spoon. Do not refrigerate.
Prepare pizza according to directions except do not cook yet. Cook sausage and drain. Layer all ingredients, putting cheese last. Bake at 425° for 20 minutes. Oven temperatures will vary.
Cook first 6 ingredients; add hamburger. Cook. Add sugar, enough until it tastes sweet. Cook noodles and cut sharp cheese into cubes. Place noodles in roaster pan. Pour sauce in and place cheese on top. Bake at 375° to 400° until cheese is melted.
Mix lime jello according to directions on package. Mix and cook lemon pudding according to package. Soft set jello and cool pudding. Use a wire whip and combine both mixtures. Let set, preferably overnight. Top with whipped cream.
Cook carrots, not too soft. Cool. Combine all ingredients. Marinate at least 24 hours in refrigerator.
Beat eggs until thick. Gradually add sugar, then water and vanilla. Sift together the flour, baking powder and salt. Fold into egg mixture. Grease a 15 1/2 x 10 1/2-inch pan. Line with waxed paper, greased on both sides and extended over ends. Pour mixture into prepared pan. Bake 13 minutes at 375°. Turn out onto towel dusted with powdered sugar. Roll up in towel. Let cool. Unroll; remove towel and roll up again.
Preheat oven to 350°. Pour oil into a 13 x 9-inch pan. Tilt pan until bottom is covered with oil. Pour remaining ingredients into pan. Stir with spoon until blended. Spread evenly in pan. Bake at 350° for 35 to 45 minutes.
Salt and pepper roast and put in ungreased roast pan with lid. Mix mushroom soup with 1 can condensed milk. Add dry soup mix. Stir to mix well. Pour over roast in 300° oven for 2 hours or until done.