HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash potato with vanilla. Add enough powdered sugar to dough to make stiff to roll. Roll to 1/2 to 1/4-inch thick. Spread with peanut butter and roll up like jelly roll. Let dry and cut into slices 1/2-inch thick.
Gently mix by hand Eagle Brand milk and Cool Whip. Add frozen lemonade and stir until well blended. Pour into pie crust and refrigerate 2 to 3 hours.
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan; stir until blended and spread evenly in pan. Bake at 350° for 35 to 45 minutes, until toothpick inserted near center comes out clean.
Mix apples with sugar, cinnamon and lemon juice. Lay apples in 8-inch buttered pan. Mix brown sugar, butter and flour. Spread on top of apples. Sprinkle chopped pecans over top. Bake at 350° for 35 to 45 minutes. Serve warm.
Heat oven to 350°. Grease 13 x 9-inch pan. In large bowl, combine sugar, margarine and eggs. Mix well. Stir in buttermilk, bananas and vanilla. Blend thoroughly. Stir in flour, oats, baking soda and salt. Mix well. Stir in chocolate chips. Spread batter in prepared pan. Sprinkle nuts evenly over top. Bake at 350° for 30 to 35 minutes. Makes 16 servings.
In covered blender at high speed, blend strawberries and undiluted lemonade until they are thoroughly blended. Pour mixture into large punch bowl; stir until sugar dissolves. Garnish with orange slices and fresh strawberries.
Preheat oven to 350°. Use 13 x 9-inch baking pan. Melt margarine in oven. Sprinkle crumbs over margarine, pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients, press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.
Cook chicken breasts until done. Remove skin and bones. Tear chicken in bite-size pieces and place in long baking dish. Mix sour cream and soup together. Pour over chicken. Sprinkle Ritz crackers on top, then dot with butter. Bake until bubbly and brown at 350° for 15 to 20 minutes.
Preheat oven to 450°. Put all the margarine into a 9 x 13-inch glass or metal pan and put in oven until the margarine melts.
Rinse chicken and pat dry. Brown lightly in margarine in skillet. Remove to 9 x 13-inch baking dish. Add mushrooms to drippings in skillet. Saute until tender. Stir in flour. Add chicken broth. Simmer until thickened, stirring constantly. Stir in chives, tomato paste, bay leaf, salt and pepper. Simmer for 15 minutes. Add shrimp. Cook for 10 minutes. Add wine. Spoon over chicken in baking dish. Chill until baking time. Bake, covered, at 300° for 20 minutes. Bake, uncovered, for 20 minutes longer. Serve with hot cooked rice and a green vegetable. Serves 8.
Boil potatoes in jackets until tender. Cool potatoes well; cut into chunks. Saute onion in butter. Mix all other ingredients together. Bake for 30 minutes at 350°.
Melt butter and flour together, stirring constantly. Add milk and chicken broth. Continue stirring, and cook until thickened. Add remaining ingredients, except cheese. Put into buttered casserole and top with cheese. Bake 25 to 30 minutes at 300°.
Add 2 cups bran cereal to the boiling water. Set aside. Cream shortening and sugar in large bowl of mixer. Add eggs; beat well. Add buttermilk and scalded bran cereal. Sift flour, baking soda and salt together. Add dry ingredients to liquid mixture. You will have to transfer to larger bowl when adding dry ingredients. Stir in remaining bran cereal and raisins. Bake in greased muffin tins for 15 to 20 minutes in a 350° to 400° oven.
Stir juices and sugar until sugar dissolves. Gradually stir in ginger ale. Serve with crushed ice. Makes approximately 5 cups.
Combine sugar, butter and milk and boil 3 minutes. Add peanut butter, cocoa, oatmeal and vanilla. Mix together and drop by teaspoonful on wax paper.
Wash and score ham. Place in 13 x 9-inch baking dish. Arrange pineapple slices on top of ham; secure with whole cloves, also placing on ham. Place cherries in pineapple holes. In bowl, mix 7-Up and sugar until dissolved. Pour in 7-Up and pour all over ham. Bake at 350° for 1 hour or heated thoroughly.
Heat bacon in oven only until limp. Place chicken breasts in casserole dish. Chop bacon and beef over chicken. Mix sour cream and soup and pour over chicken. Bake, uncovered, in oven at only 200° for 4 to 4 1/2 hours. Remove from oven. Saute mushrooms in butter at medium temperature for about 8 minutes. Scatter mushrooms over top of chicken. Sprinkle parsley over all.
Brown ground chuck and drain any grease. Put all ingredients in crock-pot and stir. Cover and cook on low for 8 to 10 hours.
Cream sugar, butter, cream cheese and flavorings until light and fluffy. Separate eggs and drop, one yolk at a time, into mixture while continuing to beat. Add cake flour gradually, beating well. Beat egg whites until stiff peaks form and fold into batter. Bake at 325°.
Mix everything, but chocolate chips. Roll into 2-inch logs. Melt chocolate chips in top of double boiler layer pan. Dip logs in this mixture and place on wax paper.
Mix first 5 ingredients. Place in buttered dish or individual shell dishes (or spray with Pam). Crush Pepperidge Farm and put on top of mixture. Add melted butter and sprinkle with Parmesan cheese. Bake 15 minutes at 350°.
Cook potatoes in boiling salted water 15 minutes or until tender; drain well. Combine next 6 ingredients in a large bowl. Mix well. Stir in potatoes. Spoon mixture in a lightly greased 1 1/2-quart casserole. Bake at 350° for 25 minutes. Top with cheese and sprinkle with paprika. Bake an additional 5 minutes or until cheese melts. Garnish with green onion, if desired. Yields 6 servings.
Boil chicken and remove from bones. In large pot, add all ingredients and bring to boil. Simmer on low for 20 minutes. Serve over rice.
In large bowl with electric mixer, combine potatoes, 4 tablespoons butter, juice, sugar and salt. Beat until smooth. Stir in 1 cup of the marshmallows; spread in 1 1/2 quart glass baking dish. Top with the remaining marshmallows. Melt remaining butter. Combine with cereal. Sprinkle over marshmallows. Bake at 350° for 20 minutes or until heated through. Serves 8.
Roll oysters in flour, then in egg, then in cracker crumbs, then in oil. Drain for a few minutes. Bake in a 400° oven until browned.
Mix together Cheddar cheese, butter, chicken soup, sour cream and onion. Pour over potatoes, slightly stir. Pour into greased baking dish. Top with 4 cups crushed corn flakes and 1 stick butter (mixed together). Bake 45 minutes at 350°.
Crush 1 1/2 packages of cookies. Melt the butter. Mix and press into the bottom of a freezable large container. Spread the ice cream (softened) over this crust. Next, put a layer of crushed cookies. Top with the hot fudge topping. Freeze for 3 hours. Remove from freezer. Spread with the Cool Whip and sprinkle with the cookies left. Cut and serve.
Dissolve Jell-O in water. Cool. Mix Jell-O with marshmallows, diced bananas and pineapple. Set in refrigerator to congeal. Mix together pineapple juice, flour, beaten egg, sugar, margarine and salt. Cook this mixture until thick. Cool. To this cooled mixture add softened cream cheese. Beat with electric mixer until smooth. Whip cream until stiff. Fold cream cheese mixture into cream. Spread on top of Jell-O mixture. Sprinkle nuts on top and refrigerate.
Mix all of the ingredients together in a pan, stirring constantly. Bring to a boil and continue cooking until mixture reaches a soft dough consistency. Remove from heat, cool and then knead. Clay will dry hard overnight.
Stir together the sugar and flour. Whisk in the cream. Pour the cream mixture into a heavy non-aluminum saucepan. Continue mixing. Add the pineapple and cook over medium heat, whisking constantly, until the mixture thickens. Add the butter; remove the pan from the heat and let the mixture cool. When cooled, add the apples, nuts and cherries and mix well. Refrigerate until ready to serve.
Toss together first 4 ingredients. Crunch dry noodles and add to cabbage mixture. Reserve seasonings for dressing. Mix sugar, vinegar, oil, salt and pepper and add Ramen seasonings and mix well. Just before serving, add dressing to cabbage mixture and toss well.
Bring water to rolling boil; slowly stir in grits. Cook and stir over medium heat until grits have thickened, 3 to 5 minutes. Add remaining ingredients to hot grits, mixing well. Turn into greased, shallow 3-quart baking dish. Bake in 350° oven for 40 minutes.
Melt butter or oleo in top of double boiler. Add onion and green pepper. Saute over direct heat. Add cooked shrimp, grated American cheese and cocktail sauce. Cook over hot water until cheese melts, stirring often. Serve hot. Makes 1 3/4 cups.
Mix first 6 ingredients. Shape into balls and brown in hot salad oil. When meatballs are brown, remove from pan and drain on paper towels. Stir 4 tablespoons flour into the far left in pan and add consomme and bottled sauce; cook until thick. Add sherry or Burgundy and pour over meatballs. At this point, they may be frozen or out in the refrigerator for later use. When ready to serve, heat for about 20 minutes. Serve over rice or noodles.
Cook macaroni;	add 1/2 in buttered casserole.	Add 1/2 salmon, then the other half of macaroni and salmon; pour cream of chicken soup over	all. Top with bread or cracker crumbs. Bake.
Stir ingredients together. Pour into small casserole. Bake at 400° for 1 hour.
Mix everything except the 1/4 cup pecans. Roll the ingredients into a ball. Roll ball in the 1/4 cup pecans. Keeps well in freezer. Can also be used as a spread.
Mix first four ingredients. Place mixture in a 9-inch square pan. Spread evenly. Cover top with lettuce. Place tomatoes and olives atop that. Cover with shredded cheese. Refrigerate. Serve with taco chips.
Mix cornstarch and salt. Blend in water or beet juice. Add vinegar, honey and margarine. Cook slowly, stirring constantly, until thickened.
Preheat oven to 375°. Use shortening or cooking spray to grease cookie sheets.
Arrange peaches in bottom of 9-inch pan. Combine cinnamon and sugar. Sprinkle over peaches. Mix flour, egg, baking powder, salt and remaining sugar and cinnamon until moist. Sprinkle over peaches. Melt butter and drizzle over peach mixture. Bake at 375° for 45 minutes or until golden brown.
Combine butter, brown sugar and Tabasco in a pot and heat until melted. Place wings in large baking pan and cook in oven at 350° to 375° until fat is rendered. Remove from oven and drain off all fat, about 1 hour. Pour sauce over wings; return to oven and bake until crisp. Sprinkle Ranch mix over all and bake another 10 minutes.
Place wild rice in buttered baking dish. Combine water, soup, sour cream, wine and mushrooms. Pour half of mixture over wild rice. Place chicken on top and pour over remaining soup mixture. Season to taste. Cover. Bake at 375° for 2 hours.
Mix batter and pour into greased baking dish. Put 1/2 cup butter over batter. Add 1 1/2 cups mashed peaches (sweetened). Bake at 350° for 45 minutes.
Mix everything together and let stand in refrigerator at least 6 hours (overnight is best).
Dissolve cream cheese and jello with boiling water using a wire whisk. Add 7-up. Pour into jello mold. refrigerate.
Beat eggs with sugar until frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots, zucchini and nuts. Pour into a greased 9-inch square baking pan. Bake in a 350° oven about 35 minutes or until top springs back when lightly touched. Frost with Cream Cheese Frosting.
Layer first 4 ingredients in a casserole dish. Mix sugar and mayonnaise together and spread over the top of the peas. Cover and refrigerate 24 hours before serving. Toss, then serve.
Place orange juice in bowl. Add yogurt, honey and lemon juice. Whisk together. In each bowl, add 5 slices banana and 2 tablespoons strawberries. Ladle soup and eat!
Mix flour, sugar and shortening as for pastry. Beat 2 egg yolks in a cup and add milk to make 2/3 cup. Add to first mixture and mix well. Roll half of dough; put in slightly greased jelly roll pan. Sprinkle 1/2 cornflakes on the crust. Slice the apples and place them on the cornflakes. Sprinkle rest of cornflakes, sugar and cinnamon over apples. Dot with a few pats of oleo. Cover with the rest of rolled pastry. Beat the egg whites until stiff and spread over crust. Bake for 1 hour at 350°. While still warm, dribble with small amount of powdered sugar frosting. When cool, cut into squares. May use other fresh fruit.
Combine mustard and brown sugar. Roll each chicken piece in mixture and place in large greased baking dish. Sprinkle garlic, salt and pepper on top. Pour applesauce on top. Bake at 350° for 1 hour.
Mix all ingredients together in a bowl and bake in an ungreased cake pan. Bake at 350° for approximately 25 to 30 minutes.
Preheat oven to 300°. Dissolve bouillon in hot water. Add remaining ingredients, stirring until well blended. On lightly floured surface, use a floured rolling pin to roll out dough to 1/8-inch thick. Use 2-inch heart cookie cutter, or smaller, for smaller dogs. Place on greased cookie sheet. Bake 30 to 35 minutes or until firm. Cool on wire rack completely. Store in airtight container.
Cook sugar, water and Karo until it spins a thread. Beat egg whites until stiff and add vanilla. Then mix with sugar and Karo mixture. Spoon out on foil.
Cut all ingredients up fine; add 2 cups of water and let simmer in a coffeepot or saucepan. When water evaporates, add more.
Cover bottom of casserole dish with the rice. Top with chicken. Mix water and mushroom soup and pour over chicken. Top with dry onion soup. Bake at 350° for 60 minutes, covered. Uncover and bake 30 more minutes. Serves 6.
Boil the sugar and water for 10 minutes. Chill syrup and juices 2 to 3 hours. Strain, if desired. Add cherries and juice, water and ginger ale. Pour over block of ice in punch bowl. Makes 75 servings.
Sift together flour, cinnamon, nutmeg, soda, white sugar and salt. Mix Wesson oil, eggs, water and pumpkin. Add dry ingredients. When well mixed, add nuts and raisins. Bake 1 hour and 15 minutes at 350°. This makes 3 (9-inch) loaves.
Make dressing from Miracle Whip, sugar and milk. Whip together; again, amounts used will depend on how many vegetables you use. Pour dressing over vegetables and chill. Sometimes I add pepper to dressing.
Saute garlic in butter until soft. Add shrimp along with remaining ingredients except spaghetti and Parmesan. Saute over low heat until shrimp turns pink, approximately 6 to 8 minutes. Serve over spaghetti noodles. Sprinkle with fresh Parmesan cheese.
Dip cutlets in flour, beaten egg, then bread crumbs. Fry. Remove cutlets and place in baking pan. Saute onions and remove. Saute mushrooms and remove. Mix wine, broth and onions. Pour over cutlets. Cover and bake at 325° for 45 to 50 minutes. Ten minutes before end of baking time, spread mushrooms and grapes over chicken. Bake, uncovered, 10 minutes longer.
Place in an 8-cup glass measure 2 cups water. Microcook on High for 6 minutes until boils. Add 1 cup cracked wheat bulgur. Stand, covered, 1 hour. Drain excess liquid. Chill before serving.
Mix together flour & oil. Stir in some milk until dough is like biscuit dough. Flour surface of table or board, and put dough on it. (I have a table cloth my mother used that I put the flour on.)
Combine sour cream, egg, sugar and oil. Sift together flour, baking powder, salt, baking soda and allspice. Stir into sour cream mixture. Fold in raisins and apples. Spoon evenly into 12 greased muffin cups. Bake at 400° for 20 to 25 minutes or until wooden pick inserted near center comes out clean. Makes 12 muffins.
In a large bowl, combine softened butter and sugar. Mix well. Add eggs; stir until fluffy. Add flour, salt and vanilla. Mix well. Roll out in small balls and place on greased cookie sheet. Take a medium drinking glass and dip the bottom in flour. Press down cookies with glass. Bake at 400° for 10 to 15 minutes.
Cut chicken into bite-sized pieces and roll in cornstarch. Fry in hot oil until brown. Sprinkle with garlic salt. Add remaining ingredients except soy sauce and cook for 10 minutes. Add soy sauce. Serve over rice.
Simmer bourbon, brown sugar and ketchup in saucepan on stove for 1 hour, uncovered. Put into crock-pot and add hot dogs. Cut into quarters. Cover and simmer.
Brown hamburger and onion. Drain excess grease. Add tomato sauce and beans and cook 5 to 10 more minutes. Spread rolls in bottom of 9 x 13-inch baking dish. Stick in oven until soft. Mix eggs and half of cheese; pour over rolls. Spread hamburger mixture over eggs; top with remaining cheese. Bake at 350° for 30 minutes or desired brownness.
Heat water and oleo to boiling. Add flour all at once. Cook, stirring constantly until mixture is very thick and forms a ball that follows spoon round. Remove from heat. Add large eggs, one at a time, beating well after each addition. Beat until dough is smooth and shiny. Spoon 8 high mounds on lightly greased baking sheets. Bake in preheated 400° oven about 40 minutes until puffed and golden brown. Remove to wire rack to cool.
Pour out 2 ounces of alcohol	and pour in the wintergreen. Add the aspirins. Shake well and rub ... and have someone there to catch you!
Drain pineapple, reserving 1 cup juice. Combine fruit and nuts in large bowl. Toss. Combine pudding and juice in mixing bowl; beat at high speed for 1 minute. Pour mix over fruit and nuts; stir gently. Chill. Serves 10 to 12.
Dip rims of 4 to 6 dessert glasses in lime juice; then dip in sugar and let dry. Combine Cool Whip, milk, liqueur, blending well. Dissolve Jello in boiling water. Add cold water and chill until slightly thickened. Fold in whipped topping mixture and spoon into glasses. Chill until set, about 1 hour. Garnish with lime twists, if desired. Serves 4 to 6 people.
In large saucepan, cook ground turkey, onion, green pepper and garlic until meat is no longer pink and vegetables are tender. Drain. Stir undrained beans, undrained tomatoes, brown sugar, salt and pepper; bring to boil. Reduce heat. Cover and simmer for 15 to 20 minutes. Ladle into bowls. Top with shredded cheese, if desired. Serves 6.
Combine all ingredients except bread and cheese. In broiler, toast one side of bread. On untoasted side, place 1/4 of turkey mixture on each slice of bread. Return to broiler until bread begins to brown. Remove and place cheese on top of turkey mixture. Return to broiler until cheese is melted.
Boil all ingredients together in heavy skillet until water disappears and nuts are sugary. Pour out on cookie sheet and separate.
Pour boiling water over Jell-O and stir until dissolved. Add salt and white vinegar. Chill until mixture begins to thicken. Beat with mixer until mixture is foamy, 2 to 3 minutes. Fold in or beat at low speed with mixer the sour cream and mayonnaise. Add cucumber and onion, mixing thoroughly. Place in well-greased 2 quart mold or 9 x 12-inch pan. Chill at least 2 hours. Garnish with cucumber slices so guests won't mistake it for lime dessert. Serves 10.
Mix together pumpkin, sugar, eggs and oil. Sift dry ingredients and add to pumpkin mixture. Pour into cupcake paper and bake at 350° for 20 to 30 minutes.
Melt first 3 ingredients together in microwave. Spray pan with Pam or butter. Line with pecans. Pour caramels over top and cool. Cut in squares, then melt barks together. Dip squares in bark.
Mix Jell-O, hot water and sugar. Stir until dissolved. Add cold water, lemon juice, crushed pineapple, ground cranberries and chopped nuts; mix well. Chill until set.
Combine first 5 ingredients, mix well and put in bag to drain overnight. Add sugar and vinegar. Cook 20 minutes. Put into hot sterilized jars and seal with lids or cool. When lukewarm, add mustard and salad dressing. Mix and fill in jars. Will keep without sealing if refrigerated.
Mix jello and pineapple and bring to a boil. Cool completely. Mix cottage cheese and Cool Whip and add to cooled jello mixture.
Quarter potatoes and cook until tender. In a casserole dish, place a layer of potatoes, then a layer of cheese. Squeeze butter over this. Add another layer of potatoes, more cheese and butter. Pour can of soup over this. Bake at 350° for 20 to 30 minutes.
Heat oven to 375°. Grease 13 x 9-inch pan. In medium saucepan, combine the first four ingredients. Cook over medium heat, stirring constantly, until mixture begins to bubble. Remove from heat; cool slightly. Set aside.
Mix all ingredients in a large bowl. Refrigerate until ready to use. You may add a few maraschino cherries, if you wish.
Sift together salt and flour. Make paste of coloring and cocoa. Cream shortening and sugar. Add buttermilk and flour mixture. Add vanilla. Add soda to vinegar in measuring cup, it foams, then blend into cake mixture. Bake in three 8-inch pans (greased) at 350° for 30 minutes. Frost with frosting.
Simmer the corn in milk until tender. Add the cream of celery soup and butter. Season with salt and pepper. Simmer for a few minutes until thoroughly heated.
Pound meat to make thin and cut into finger length pieces, about 1/2-inch slices. Melt 2 tablespoons butter in frying pan, add onion and cook until onion is yellow. Simmer slowly. Add beef and cook quickly, about 5 minutes, turning pieces to brown all sides. Set aside. Slice mushrooms unless mushroom pieces are used and saute in remaining butter. Season with salt and add dash of nutmeg and add to beef. Add parsley and dill. Mix bouillon and sour cream together. Add to meat mixture. Heat thoroughly and serve over rice, potato or noodles. Fillet is only good when cooked quickly and served pinky-rare.
Put all meat, onion, potatoes, carrots, peas, garlic, parsley and green pepper in crock-pot. Mix together broth, paprika, salt and tomatoes. Pour over top. Stir. Cover and cook on low 8 to 10 hours.
Slice potatoes and place in casserole, alternating layers of potatoes and onion. To make sauce, melt butter, mushroom soup and milk; pour over potatoes. Season with salt and pepper. Top with cheese. Bake at 325° for 1 1/2 hours.
Mix first 7 ingredients and put in baking dish. Mix brown sugar, nuts, flour and melted oleo. Sprinkle on top of potatoes. Bake at 350° for 35 to 40 minutes.
Crush Oreo cookies, then mix them with the cream cheese. Either form them into balls or use a cookie dough dispenser and place them onto wax. Place them in the refrigerator for 30 minutes or so.
Mix Crisco, salt, vanilla and about 1/3 of the sugar. Add milk and remaining sugar alternately. Mix until smooth. Beat with electric mixer for fluffy icing. Can be used in decorator bags. Can be stored in refrigerator, covered, for weeks.
Drain fruits well in colander until all juice has run off, 1 to 2 hours. Prepare shallow casserole (8 x 12-inches or similar size) by greasing it with margarine. Add fruit; cover with mixture of brown sugar and curry powder. Sprinkle with lemon juice and dot with margarine. Cover and bake 1 hour in oven at 300°. Yield: 12 servings, about 2 quarts. Approximate calories/serving: 1/2 cup = 115.
Cook spinach in a pan until tender with onion; drain well. Add Velveeta cheese, sharp Cheddar cheese and sour cream and mix. Top with croutons (optional). Bake at 350° for 1/2 hour.
Brown onions. Brown steak separately. Cover steak with dry ingredients which have been made thin enough with vinegar to pour on. Then finish covering steak with enough water to finish filling skillet. Allow to simmer about 1 1/2 hours or until done.
Mix all-purpose flour and butter until crumbly. Beat egg yolk, almond extract and water. With a fork, stir egg mixture lightly into flour mixture and mix until smooth. Beat almond paste, butter, egg white, powdered sugar and Kirsch cherry juice. Pinch off 3/4 inch balls of pastry dough and press each into ungreased 1 3/4-inch muffin pan. Fill each pastry shell 2/3 full with almond mixture. Heat preserves in small pan until bubbles. Spoon a little of preserves over each tartlet to glaze. Cool before removing from pans and serve.
Basic Recipe: In large bowl, stir together margarine, corn syrup, vanilla and salt until blended and smooth. Add confectioners sugar all at once and mix in, first with spoon, then kneading with hands.