HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients thoroughly. Shape any way you like. Cheese can be added to middle and then frozen.
Heat chocolate squares with 1/4 cup milk in microwave on High for 1 1/2 to 2 minutes. Stir until completely melted. Beat in cream cheese, sugar and remaining milk. Stir in whipped topping until smooth. Spoon into crust. Refrigerate until firm.
Roll pieces of chicken in flour, salt, pepper and garlic powder. Fry in olive oil until done.
In a mixing bowl, stir flour, sugar, baking powder and salt. Cut in butter until you have coarse crumbs. Combine beaten egg and light cream or buttermilk. Add all at once to the crumb mixture and stir until just moist. Spread dough in a greased 8 x 1 1/2-inch round baking dish and press a bit to build up the edges. Bake at 450° for 15 minutes or until done. Remove from pan and cool slightly. Slice shortcake to form 2 layers. Carefully lift top half. Place the bottom half on an attractive serving dish. Lightly butter the bottom layer. Spoon about half of the berry mixture onto the shortcake.
Combine sugar, margarine and milk in a heavy 2 1/2-quart saucepan. Bring to a full, rolling boil, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes approximately 3 pounds.
Add flour to cookie dough and spread on pizza pan. Bake at 350° for 8 to 10 minutes.
Mix cream cheese and marshmallow cream in medium bowl until smooth. Cut up slices of your favorite fruit. Dip fruit in mixture and eat.
Boil macaroni according to directions on box. Drain and rinse; pour macaroni in a bowl.
Heat the oven to 325°. Beat the eggs in a large bowl. Add the sugars and flour. Blend until smooth. Add the margarine. Blend again. Stir the chocolate chips into the mixture. Spoon the mixture into the pie shell. Bake about an hour.
Mix ingredients except for bacon and ham or salami. Add 1/2 can of sauce. Layer 1/2 of meat in square baking dish. Add more sauce and layer with ham or salami. Top with rest of meat mixture. Cover with remaining sauce and bacon. Add 2 tablespoons oil. Bake at 425° for 40 minutes or until bubbly and cooked.
In medium bowl cream the cream cheese, jalapenos, onion, garlic and chili powder. Fold in chicken and 1 1/2 cups of Jack cheese. Season with salt and pepper. Spread mixture on insides of split pita bread. Put on baking sheets. Bake at 400° for 5 to 10 minutes, until very hot. Cover with remaining cheese (Jack and Cheddar). Continue baking until cheese is melted. Cut each pita half into 3 wedges. Serve with salsa (optional). Makes about 72 wedges.
Drain pineapple. Mix juice of cherries and cream cheese with electric mixer. Cut up cherries and add. Mix pineapple, marshmallows, whipped cream and sugar. Add to cream cheese mixture. Sprinkle with nuts. Let stand overnight. Can be frozen. Can be doubled.
Put all the dry ingredients into a very large mixing bowl and mix well. Add all the wet ingredients, using enough milk to make a fairly soft consistency. Mix all very well. Divide mixture between 2 pudding basins (or 1 large if required). Cover with greased greaseproof paper and steam for 8 hours, or steam in a pressure cooker for 30 minutes at pressure, then cook for 3 hours at 15 pounds pressure. Makes 2 (1 1/2 pound size) puddings.
Place oil, mushrooms, onion and green pepper in frypan. Brown vegetables. Add tomato sauce and paste, garlic powder, sugar, pepper and oregano. Cook on low heat.
Sift dry ingredients together. Beat eggs slightly. Add sugar and beat until fluffy. Add oil gradually. Add dry ingredients. Add pineapple and carrots. Add nuts and vanilla; blend well. Pour into two 9-inch greased and floured pans. Bake at 350° for 30 minutes or done.
Boil broccoli until tender. In a 13 x 9-inch baking dish, layer 1 cup crushed potato chips, broccoli, soup, cheese and 1 cup potato chips on top. Bake at 400° for 30 minutes.
Mix ingredients. Spread onto flour tortillas. Roll up. Chill. Cut into 1-inch pieces. Serve with extra salsa.
Place dressing mix in dish. Melt butter and pour over dressing. Place chopped chicken on top. Combine soups and broth. Pour over casserole and bake at 350° for 15 minutes until brown.
Preheat oven to 400°. Line pie crust with chopped pecans. Combine all other ingredients and pour over nuts. Bake at 400° for 10 minutes. Reduce heat to 300° and continue baking for 30 minutes.
Grate and mix at room temperature. Make a ball and roll in chili powder. Makes 2 cheese balls.
In buttered 2-quart casserole dish alternately layer beans, bean sprouts, water chestnuts and cheese.
In large Dutch oven, cook fryer in water with onions and celery. When done, remove and debone chicken and place aside. Add spaghetti to broth and cook until broth is absorbed. Remove from heat and add Ro-Tel tomatoes, soup and stewed tomatoes. Add deboned chicken and mix well. Pour into large casserole pan that has been sprayed with Pam. Sprinkle with grated cheese and bake at 350° until bubbly and cheese is lightly browned. May be divided into two pans and one frozen for future use.
Mix the first 5 ingredients in bowl. Add beaten egg; blend thoroughly. Pour into buttered pie plate. Bake at 400° for 1/2 hour (don't open oven). Allow pie to set for 5 minutes before serving.
Mix and steam for 1 hour in a double boiler. Serve topped with whipped cream.
Stir together flour, 1 tablespoon plus 2 teaspoons salt and pepper; rub mixture on meat. Melt shortening in large electric skillet or Dutch oven. Brown meat over medium heat, about 15 minutes. Reduce heat; spread horseradish on both sides of meat. Add 1 cup water, cover tightly and simmer in electric pan or on top of range for 4 hours or until tender.
Combine sugar, flour, cocoa and salt in a saucepan. Stir until well mixed. Beat egg yolks and add to milk. Stir milk into dry mixture. Cook slowly on medium to low heat until mixture thickens. Remove from heat and add vanilla and butter. Cool, stirring occasionally. Pour into pie shell and top with meringue or whipped topping. Makes 1 pie. May double recipe for 2 pies.
Mix in blender until smooth and crystals have dissolved. Use in recipes calling for sweetened condensed milk. Equals one can.
Mix all ingredients together and pour into large casserole pan. Bake in oven at 350° for 45 to 60 minutes.
Mix sugar, milk and butter together. Cook on low heat 12 minutes or until it comes to boil (this should be soft ball stage). Take off stove. Add marshmallow cream, peanut butter and vanilla; mix well. Put in 9 x 13-inch pan and let cool. Cut into squares.
Combine all ingredients in casserole dish. Cover with corn flakes. Bake for 20 minutes at 350°.
Beat together sugar, eggs and margarine. Fold in Cool Whip and peaches. In a large shallow glass casserole dish, place a layer of vanilla wafers. Top with a layer of peach mixture. Continue layering until the peach mixture is used, ending with a layer of vanilla wafers. Chill overnight. Garnish with wafers and peach slices, if desired.
Combine sifted xx sugar. Combine cheese, margarine, juice and rind, beating until smooth. Beat in xx sugar as needed for consistency for spreading.
Cream together butter and sugar. Beat eggs and vanilla into creamed mixture. Stir in zucchini. Mix together flours, soda, salt, baking powder and cinnamon. Stir lightly into creamed mixture. Add pecans. Pour into 2 greased and floured bread pans and bake until tests done. Bake at 350° for 1 hour.
Combine all ingredients. Chill overnight. For finger sandwiches, cover one slice of brown wheat bread lightly with spread. Top with another piece of brown wheat bread. Remove crusts and cut each sandwich into thirds.
Rinse fish and pat dry with paper towels. Lay fillets on broiler pan, coated with nonstick cooking spray. Sprinkle with lemon juice, Worcestershire sauce, onion flakes, vegetable seasoning and paprika. Marinate at room temperature for 15 minutes. Place in preheated broiler and broil for 8 to 10 minutes or	until fish flakes with a fork. Garnish with chopped parsley and lemon wedges.
Unroll breadstick dough, separating into strips. Working on a flat surface, coil one strip of dough around itself into a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough in a spiral pattern. Repeat procedure with remaining dough strips to make an 8-inch flat circle. Roll dough into a 13-inch circle and fit into a 9-inch quiche dish or pie plate coated with cooking spray. Fold edges under and flute; set prepared crust aside.
Grind apples, cranberries and orange. Then add crushed pineapple to these in a bowl. In a separate bowl dissolve the sugar, Jell-O and boiling water. Let Jell-O mixture cool, then add fruit mixture. I put about 1 cup chopped pecans in mine. Keep in refrigerator.
Combine all ingredients in a large skillet. Cover and bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until rice is cooked. Makes 4 servings.
Cut up one pint of strawberries into baked pie shell. Mash up one pint of strawberries in saucepan. Add sugar and cornstarch. Bring to a boil and allow to boil until mixture follows the spoon. Pour over strawberries in shell and cool.
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, baking soda and salt; cut in margarine. Press remainder on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Add nuts to reserved crumb mixture. In heavy pan, over low heat, melt caramels with sweetened milk, stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture, then reserved crumb mixture. Bake 20 minutes or until set. Cool. Serve warm with ice cream.
Season pork chops with the salt and pepper. Place chops in a shallow baking dish. Place 2 tablespoons rice on top of each chop. Cover chops with the basic tomato sauce. Cover and place in moderate oven (350°) for 1 hour. Uncover and bake 30 minutes longer.
Saute shrimp in 1/4 cup olive oil until you can smell the shrimp. Turn off fire and add Tony Chachere, seasoning and parsley. Add can of shrimp soup and 1/2 cup water. Let simmer on low. Pour over pasta.
Boil vinegar, water and salt. Fill jar with cucumbers. Add garlic and dill. Cover with boiling mixture. Press out bubbles with knife. Seal.
Peel the potato, grate it coarse and press it between several thicknesses of paper towel to remove any excess moisture.
Grease and flour a 13 x 9 pan. Line this with pecans and coconut. Mix a German chocolate cake mix. Pour over nuts and coconut in pan. Mix oleo, confectioners' sugar, cream cheese, and vanilla together in a bowl until smooth. Swirl around in the cake batter. Bake at 350° for 35 minutes. Top with your favorite icing.
Combine all ingredients and mix well. Pour into pie shell and bake at 450° for 10 minutes. Reduce temperature and bake at 300° for 25 to 30 minutes or until set in the middle.
Dump everything in one large mixer bowl. Beat on high speed for 2 to 3 minutes. Pour into a long baking pan. This is a large cake. Bake at 350° for 30 minutes.
Sift flour, sugar and baking powder. Beat shortening, egg and milk. Add blueberries and salt.
Cream margarine and sugar. Mix in eggs and almond extract. Add flour, salt, baking soda and baking powder, beating for 2 to 3 minutes.
Grease a 9 x 13 x 2 1/2-inch casserole. Cover bottom with 2/3 of the bread cubes. Sprinkle on half the cheese. Cover with ham, vegetables, remaining bread and cheese. Beat eggs. Add milk, salt and pepper; mix. Pour over mixture in casserole. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes. Cover with foil during the last part to avoid browning. Serves 8 to 10.
Mix together real good; start off in a cool oven. Bake at 250° for 1 1/2 hours or until golden brown.
Combine meal, margarine, sugar and salt; mix well. Add 2 cups boiling water. Mix well and cook until thick, stirring frequently. Remove from stove and add eggs, milk and baking powder. Stir well. Pour into greased pan. Bake at 350° for 1 hour.
Bake cake as directed on package. While warm, poke cake full of holes. Pour sweetened condensed milk over cake, then ice cream topping. Let cool. (Can freeze.) Top with whipped topping and pieces of candy.
Heat oven to 375°. Unroll dough into 2 long rectangles in ungreased 13 x 9-inch pan; press over bottom to form crust. In medium bowl, combine 1 1/2 cups nuts, sugar, cinnamon and nutmeg; sprinkle over crust. Spread preserves evenly over crumb mixture. Lightly spoon flour into measuring cup; level off. Combine flour with next 4 ingredients until crumbly; sprinkle over preserves. Bake at 375° for 22 to 28 minutes or until golden brown. (Bars will be soft when removed from oven.) Cool completely; cut into bars. Yields 36 bars.
Preheat oven to 350°. In a small bowl, combine cocoa and food coloring to make a paste. Set aside. In a large bowl, cream shortening, sugar and vanilla with a mixer. Add eggs and beat to blend. Add cocoa paste to mixture; beat well. Sift flour into a medium mixing bowl. Add flour alternately with buttermilk to the mixture. Beat well. Mix in vinegar. Pour batter into two 9-inch pans and bake at 350° for 35 to 40 minutes. Cool, split and frost. To split: Use thread or dental floss. Use a sawing motion to split each layer so there are 4 layers.
Mix all, having dissolved yeast in a little warm water with 1/2 teaspoon sugar in it. Add rest of ingredients; beat well and add balance of flour. Knead and punch every hour, 6:00, 7:00, 8:00 and 9:00. At 10:00, make into buns and let stand until morning. Bake 15 to 20 minutes in a 350° oven.
Dissolve raspberry Jell-O in 1 cup of boiling water; stir in pie filling. Turn into baking dish (13 x 8-inch) and chill until partly set.
Combine juice and pectin in large saucepan; bring to full boil. Add sugar and candies, stirring constantly. Bring to full boil. Boil 2 minutes. Remove from heat. Let boiling subside and skim foam from top. Pour into sterilized jars and seal. Makes 7 1/2 pints.
Have eggs, butter and milk at room temperature. Combine sugar, one cup at a time, with the softened butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour which has been sifted 4 times to the creamed mixture, 1/2 cup at a time, beating well after each addition. Stir in milk and flavoring and pour batter into well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 20 minutes or until cake tests done.
Mix all together until smooth. Also can be rolled into a ball and rolled in pecans. Used as a tuna cheese ball.
Bring sugar and Karo to a hard boil. Add a small jar of peanut butter. Add Special K corn flakes. Pour over and drop on wax paper.
Grind ham and pork. Mix all together. Put in loaf pan. Bake 1 hour at 350°.
Place bread into a toaster. When brown, spread butter on bread. Sprinkle with cinnamon and sugar.
Mix pudding into canned fruit. Fold in Cool Whip topping. Add sliced bananas and top with slivered almonds.
Heat oven to 400°. Melt margarine in an 11 x 7-inch baking pan. Add milk, biscuit mix and sugar; stir until smooth. Drop spoonfuls of filling over batter. Bake 30 to 35 minutes until golden brown. Makes 8 servings.
Separate lids; place in pan, cover with water and bring to a boil. Remove from heat and set aside. Combine sugar, salt, vinegar and water. Tie spices in cheesecloth bag; add to vinegar mixture and simmer 15 minutes. Place in bottom of each quart jar, 2 or 3 garlic cloves, 1 teaspoon mustard seed, 1 red pepper and a head of dill. Pack cukes in jars, leaving 1/2-inch headspace. Add another head of dill to top and pour boiling vinegar mix over, leaving 1/4-inch headspace. Wipe off rims of jars; place scalded lids on and screw bands firmly. Next day, shake jars to blend flavors before storing in cool dark place for 6 weeks.
*Blended oatmeal - take 5 cups dry oatmeal and put in blender.
Bring water to a boil. Then add sugar and white syrup. Stir until dissolved and boil until it will spin a thread. Now add peanuts and cook slowly over a low fire until it turns a golden brown. Take from fire and add butter, soda and vanilla. Stir quickly. Spread on 2 large cookie sheets, well buttered. Set in cold place. When set, break apart.
Preheat skillet, uncovered, at 325°. Brown roast for 5 minutes on each side. Reduce heat to simmer. Sprinkle roast with seasoned salt, pepper and soup mix. Roast, covered, with vent closed for 2 or 2 1/2 hours. Turn after 1 hour.
Dissolve gelatin in boiling water. Add next 3 ingredients. Stir in 1 tray of ice cubes until melted. Spoon in sherbet. Serve immediately or let stand at room temperature.
Drain all vegetables. Cook rice as directed on box. Mix all ingredients together. Cook in oven at 350° for 20 minutes.
Cut strips of bacon in half and cook slightly. Cut wieners in half. Wrap partially cooked strip of bacon around wiener, securing with toothpick.
Heat oven to 375°. Mix butter, sugar, eggs and vanilla thoroughly. Stir in baking mix. Drop dough by teaspoonfuls 2 inches apart on cookie sheet, ungreased. Spread slightly. Top each with 1/2 teaspoon jam. Drop	small amount of dough onto jam. Bake light brown, 10 to 12 minutes. Cool, remove from sheet. Makes 4 dozen.
Thaw and squeeze spinach until dry. Stir together all ingredients. Mix well. Chill at least 2 hours. (Best to make day before serving.)
Melt margarine in a saucepan. Add onions and saute until tender. Add tomato puree, sugar, Worcestershire sauce, lemon juice, mustard and salt. Mix well. Simmer over moderate heat 30 to 40 minutes. Add about 20 medium slices of cooked beef or pork. Heat thoroughly, 10 to 15 minutes. Cut 10 hamburger buns in half; toast and butter lightly. Serve meat on buns.
Mix sugar, meal, flour, eggs, milk, butter and vanilla. Bake at 350° until top is brown.
Prepare 2 buttered cookie sheets (medium size). You will need 1 wooden spoon and 1 candy thermometer.
Wash all vegetables; cut lettuce into bite size pieces. Peel and cube carrots and cucumber. Cut tops and bottoms from radishes and cube. Seed bell pepper and cube. Core and cube tomatoes. Cut ends from celery and cube. Toss all vegetables together. Serve in individual salad bowls and top with dressing, bacon bits, ham, cheese and boiled eggs. Add salt and pepper to individual taste.
Preheat oven to 375°. Beat sugar, shortening, molasses and egg until smooth. Mix spices, salt, soda, flour and raisins. Add to the sugar shortening mixture with water to make a soft dough.
Combine cake mix and oats. Stir melted margarine until mixture is crumbly. Put about 3 cups of mixture in a 9-inch by 13-inch pan and press firmly. Combine jam and water and spoon over crumb mixture; spread evenly. Cover with remaining crumb mixture; make top even by patting firmly.
Scramble sausage in heavy saucepan. When cooked, sprinkle flour over sausage and drippings. Cook over low heat until flour is cooked and slightly browned. Pour hot milk over sausage mixture. Cook until thickened. Season to taste. Serve over biscuits or toast points.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inches. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowls until blended. Stir in Bisquick and nuts. Pour into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely before slicing.
Combine all ingredients in a saucepan. Cook, uncovered, over medium heat 20 minutes, stirring occasionally. Use sauce to flavor chicken, pork or any meat.
Brown hamburger and onions. Then add all ingredients and simmer for 15 to 20 minutes.
Combine in a medium saucepan celery salt, vinegar, mustard seed and sugar. Bring to boil. Cool to lukewarm and pour over cabbage mixture. Refrigerate. Let stand overnight before serving.
Mix crackers and margarine; spread in 9 x 13-inch pan; chill. Mix remaining ingredients and pour over crumbs; chill. Top with Cool Whip. Garnish with Heath or Hershey bars sprinkled over Cool Whip. May be frozen; thaws fast.
Boil all ingredients except cabbage. Put cabbage in about 15 minutes before soup is done. Makes about 3 gallons before cooked without cabbage; so a large pot is needed.
Mix well. Before serving, add 1 (8 ounce) bottle Catalina dressing and Tostitos, broken up. Mix well and serve.
Beat Dream Whip and milk approximately 10 minutes and then add pistachio pudding. Spread on cooled cake. Refrigerate.
Slice off tops and hollow out. Cube bread. Fill bread with dip and chill for 24 hours. Serve with bread cubes, sticks, etc.
Preheat oven to 350°. Prepare potatoes for mashing and add butter and milk in quantity sufficient for smooth consistency. While still hot, add cream cheese and blend well. Pour potatoes into baking dish and cover with strips of American cheese. Bake 10 to 15 minutes or until heated through and cheese is melted. Yield: 8 to 10 servings.
Heat vegetable oil in a rectangular pan in a 425° oven until hot. Mix flour, salt, paprika and pepper in a paper bag. Shake chicken in flour mixture until coated. Place skin side down in pan. Bake, uncovered, for 30 minutes. Turn chicken and bake an additional 30 minutes.
Heat oven to 350°. Spray 13x9 inch pan with nonstick cooking spray. Combine flour, 1/2 cup brown sugar and salt in food processor; pulse until blended. Add 1/2 cup butter; pulse until mixture resembles coarse crumbs. Press crumb mixture into bottom of pan. Bake 10 to 12 minutes or until light brown. Set aside.
Lightly grease cookie sheets with shortening. Cream margarine and sugar in large mixing bowl until light and fluffy. Blend in egg and vanilla. Combine flour, baking powder and salt in small mixing bowl; mix well. Add to large mixing bowl and mix well. Stir in cereal. Drop by rounded teaspoonfuls onto cookie sheet, about 2 inches apart. Bake at 375° for 8 to 10 minutes or until golden brown. Using pancake turner, place cookies on wire cooling rack. Cool cookies completely before starting, so they will stay crisp. Makes 3 1/2 dozen.
Sift first five ingredients together, then add sugar, oil and eggs. Mix well. Blend in thoroughly the carrots, pineapple, nuts and coconut. This bakes a large cake or 3 greased and floured 9-inch round layer tins. Bake at 350° for 35 minutes for layers.
In a saucepan mix sugar, cocoa, margarine and milk; boil 1 minute and remove from heat. Add vanilla, peanut butter and oats; mix well and quickly drop by teaspoon on wax paper. Cool until set (approximately 3 days).
Slice beef thinly, cutting against grain. Mix soy sauce, sugar, sesame oil, water, green onion, garlic and pepper all together in a bowl. Put sliced beef in mixture and mix with spoon. Marinate overnight for best result. Stir-fry in saucepan or wok. Serve with rice. Yields 4 to 6 servings.
About 10 hours before serving, quarter turnips and cut up carrots, combining them with all other ingredients in a 4 1/2 to 5-quart slow cooker. Mix well. Cover; cook on low (180° to 200°) for about 10 hours. Skim off fat. Makes 6 servings.
Combine fruit and sugar. Let stand 20 minutes. Stir occasionally. Combine water and Sure-Jell. Bring to a boil. Boil 1 minute, stirring. Add mixture to fruit and stir 3 minutes. Pour into jars or freeze in containers, leaving 1 inch from top of jar. Cover with lids. Let stand at room temperature for 24 hours. Freezer. Yields 6 cups. Will keep in fridge for 3 weeks.
Combine water and contents of rice and seasoning packet in medium saucepan; bring to a boil. Cover and simmer until liquid is absorbed, about 25 minutes.
Cream together the butter, sugar, brown sugar, eggs and vanilla. Mix together the flour, oatmeal (after measuring, put oatmeal in blender and blend until powder), salt, baking soda and baking powder. Add dry ingredients to butter mixture. Mix well, then add chocolate chips, Hershey bar (grated, shaved or cut into small chunks) and nuts. Place golf ball size cookies 2 inches apart on an ungreased cookie sheet and bake at 375° for 6 minutes. Makes 112 large cookies or 50 very large cookies.
Combine all ingredients and stir well. Yield: 4 servings. Carbohydrate 6 g, protein 7 g, fat 12 g, calories 155.