HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Beat cream cheese, sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups cold milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts if desired. Makes 15 servings.
Sift sugar. Beat egg whites with salt until stiff. Very slowly, add sugar beating constantly. Fold in vanilla and coconut. Drop from teaspoon onto greased and floured cookie sheet. Bake at 300° about 25 minutes. Remove quickly from pan. Makes 4 dozen.
Combine flour, salt, sugar and butter, in this order. Add scalded milk slowly, stirring constantly to large saucepan. Cook slowly on medium-low heat until thick and smooth, stirring constantly. Add 12 ounces coconut. Pour into baked pie shell.
Cook broccoli and onion for a short time; drain and set aside. Melt butter in saucepan. Add flour and milk to make sauce. Break up cream cheese; drop into sauce. Add grated Cheddar cheese, stirring until smooth. Mix broccoli, onion and sauce in casserole. Melt 4 tablespoons butter; mix with bread crumbs. Bake, uncovered, at 350° for 30 minutes.
Sprinkle meat with garlic powder. Place onions on top of meat. Mix last 4 ingredients together and pour over meat. Cover with foil and bake 2 1/2 hours at 350°. To serve, slice thinly against the grain.
Fill a tall glass with strawberry ice cream about 3/4 full. Pour ginger ale over the ice cream. Top with whipped cream and strawberry preserves. Serve with a spoon.
In a 12 x 8 x 2-inch dish melt butter on High for 1 minute. Add marshmallows and cover. Microwave on High for 3 minutes. Stir; add cereal. Blend and press firmly into pan. Cool and cut into squares.
Beat together egg and milk. Combine dry ingredients together. Then gradually add milk and egg to dry ingredients (mix well; there shouldn't be any lumps/bumps)! Pour into funnel and in a circular motion into saucepan with hot oil. Load up with powdered sugar and sprinkle when cool!
Mix all ingredients (except rum) and bring to a boil, stirring. Remove from heat; cool, stirring once in awhile. In a cup, add 1 teaspoon mix and shot of rum to boiling water. Add dash of nutmeg; top with whipped cream.
Heat 4 cups water and sugar until sugar is completely dissolved in water. Add remaining ingredients to sugar/water mixture. Freeze for at least 24 hours. Mix with ginger ale when ready to serve. Makes approximately 4 quarts.
Pour pork and beans in large mixing bowl. Add brown sugar, barbecue sauce and catsup. Mix well. Pour into casserole dish. Put raw bacon strips on top of beans and bake in 350° oven for 1 hour.
Empty can of pie filling into 6 x 10-inch buttered Pyrex dish. Sprinkle dry cake mix over this just as it comes out of package. Do not pat down. Melt butter and drizzle it over all. Sprinkle nuts over the top and bake for 1 hour in a 350° oven. Cut into squares and serve warm with ice cream. Tasty last minute dessert.
Combine all ingredients. Boil 30 minutes or longer for a thick syrup. Pour into jars and seal.
Beat Ricotta cheese with eggs and parsley flakes. Mix spinach and sausage into cheese. Stuff shells and place, open side down, in 9 x 13 x 2-inch pan that has been sprayed with Pam. Cover with Prego or Ragu spaghetti sauce. Sprinkle with powdered Parmesan. Bake for 30 minutes at 350°. This freezes well for later use.
Combine nuts, sugar and syrup and microwave on High for 7 to 9 minutes (depends on your oven). Add butter and vanilla; cook for additional 1 1/2 minutes. Add baking soda and mix well. Immediately pour and spread onto well-greased cookie sheet. Let cool and break into pieces.
Dissolve yeast in water. Mix all ingredients well. Stir with spoon. Drop into greased muffin tins and bake at 450° for 12 to 15 minutes.
Combine soup, eggs and milk. Stir in muffin mix until blended. Fold in sausage. Pour into 9-inch greased pan. Bake 20 minutes at 400° or until done.
Sift dry ingredients; stir in remaining ingredients. Pour into greased 10 x 14-inch pan. Bake at 300° for 30 minutes.
In large deep iron skillet, heat oil. While oil is heating, cut biscuits in 1/4 pieces. Put confectioners sugar in large bowl and set aside. When oil is heated, drop in biscuit pieces and cook until golden brown. Immediately take out of oil and roll in the confectioners sugar. Makes 40 beignets.
Combine Marshmallow Creme, sugar, milk, butter and salt. Bring to a full boil. Stir constantly for 5 minutes with it boiling. Remove from heat; add chips and stir until melted, then add vanilla and nuts. Chill 2 hours in 8 x 8-inch pan.
Cut shortening into dry ingredients; add milk. Roll out and cut. Bake 10 to 12 minutes at 450°.
Beat eggs till very foamy. Fold in cheese, oil, zucchini, soup mix, garlic powder and parsley. Add Bisquick. Pour into 9 or 10 inch pie plate, greased with margarine. Bake at 400° for 30 - 35 minutes, or until knife inserted in center comes out clean.
Mix well; add 1 pound pecans. Mix well. Pour into buttered pan (I use Pam). Makes approximately 7 pounds.
Dissolve the yeast in the warm water; add the oil, sugar and salt to the starter. Add yeast, work in flour. Add until the dough is of kneading consistency. Knead well, shape and put in oiled loaf pans. Oil and put into shape. Let rise until double. Bake at 325° for 45 minutes. You may need to place aluminum foil loosely over the top while baking to keep from burning the top while cooking the inside.
Mash avocados with a fork. Add onion, lemon juice, salt and hot pepper. Beat until creamy. Fold in tomato, cover and refrigerate no longer than 3 hours. Serve on lettuce.
Spray desired size pans with cooking spray. Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil. Bake and cool as directed. Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Melt butter or margarine in frying pan and add onion. Saute until onion softens (do not brown). Add butter, onion, salt, pepper and thyme to bread crumbs. Mix and stuff turkey lightly. Do not press stuffing together.
Put sugar in a no-stick skillet and warm. Pour in the syrup (maple syrup or honey may be used). Stir and add oil and cocoa. Heat over low heat until mixture is thoroughly mixed. Serve over angel food cake.
Brown beef and drain. Add barbecue sauce, sugar and onions to meat mixture. Separate biscuits and press into muffin pan. Spoon mixture into biscuit cups and top with cheese. Bake at 400° for 10 to 15 minutes.
Heat cranberry juice to boiling; remove from heat. Add gelatin and stir until dissolved. Stir in lemon and orange juices. Refrigerate until consistency of unbeaten egg white. Fold in relish and nuts. Spoon into lightly oiled 1-quart mold. Chill at least 4 hours. Serves 6.
Crush Oreo cookies; put in 9 x 13-inch pan. Melt butter; pour over cookies. Let ice cream thaw somewhat and spread over cookies and butter. Pour chocolate fudge on top of ice cream. Top with Cool Whip. Sprinkle Oreos on top for looks.
Combine sugar, milk, butter and cocoa. Bring to a full boil for 1 minute; time accurately. Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by teaspoon onto waxed paper. Firm in 15 minutes. Makes 4 dozen.
Butter 8 slices of bread. Sprinkle with cheese (cubed or grated) and the ham. (Be liberal with the cheese!) Grease pan. Spread sprinkled buttered bread over bottom of pan. Beat eggs into milk. Pour over cheese and bread. Refrigerate overnight. Bake at 375° for 45 minutes or until golden brown. Serve immediately.
Cook yellow rice according to directions. Mix rice, Mexicorn and soup and place in a casserole dish. Top with cheese slices. Microwave or bake until bubbly.
Brown ground beef and drain. Add barbecue sauce and minced onion. Take biscuits and press each biscuit into an ungreased muffin pan, making sure dough goes up to edge of cup. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Put 4 eggs in mixing bowl; add 6 tablespoons sugar, 1 teaspoon salt, 1 1/2 cups salad oil and 2 1/2 cups warm water. Mix lightly. Add 2 cups flour and 2 packages of dry yeast. Stir and knead in about 6 cups flour. Let rise until double. Divide into thirds. Divide each third in thirds. Roll each third into rope on floured surface. Braid. Let rise until double in size. Brush with one egg yolk, beaten with 1 teaspoon water. Bake at 375° for 35 minutes.
Mix dry ingredients. Beat egg; add milk and lard. Mix all this well. Add vinegar last.
Brown meat; add chopped seasonings and cook about 30 minutes. Add tomatoes and continue to cook at least 30 minutes more. Season to taste and mix in hot cooked rice. Dressing will be moist.
Cream the butter and sugar until light. Mix milk, flour, beaten egg whites and vanilla. Fold into butter mix. Bake in 4 layers at 350° for 30 minutes.
Place croutons in baking dish. Top with 1/2 cheese. Top with cooked sausage and remaining portion of cheese. Beat eggs. Add 2 1/4 cups milk and mustard. Pour this mixture over layered ingredients. Refrigerate overnight.
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, tie with a string.
Use a 9 x 15 jelly roll pan. Prepare cake mix, following directions on box.
Preheat oven to 350°. Boil chicken, then shred. Mix first 3 ingredients in a bowl. Add grated cheese. Mix all together. Use only 1 cup of grated cheese. Cut up tortillas. Use a layer of tortillas, then layer of sauce with chicken and layer of cheese. Repeat steps. Bake for 45 minutes; 15 minutes with foil, covering and 30 minutes without foil.
Cream shortening and sugar. Add 1 egg at a time, beating after each addition. Add food coloring. Add salt and flour. Alternately with vanilla, add milk. Mix well after each addition. Bake at 325° for 1 hour and 20 minutes in 10-inch tube pan.
Dissolve 2 boxes Jell-O with water. Add drained can of pineapple. Add cottage cheese and salad dressing. Put all in blender until cheese is almost smooth. Chill can of Pet milk for 1 hour in freezer. Fold in Jell-O and chill.
Combine lime juice concentrate, strawberries and 1 pint sherbet. Blend until smooth. Pour into chilled punch bowl. Add chilled lemon-lime pop. Spoon remaining sherbet over the top. Serve.
Combine pie filling, pineapple, strawberries and mandarin oranges in a large bowl; chill well. Coat bananas with lemon juice and add to mixture. Serve immediately. Makes 10 servings.
Spread in a casserole dish. Cover with crumbled potato chips. Bake 1 hour in 350° oven. Serves a small army.
Add onions to softened cream cheese. Drain tuna; mash with fork. Combine with cheese, onions, lemon juice, curry powder, mayonnaise and salt. Blend to mix well. Chill before serving. Makes 4 to 6 servings.
Stir flour, brown sugar, baking powder, baking soda and cardamon; set aside. Stir apricot nectar, applesauce and egg until combined. Add to dry ingredients. Stir in dried apricots. Spread in 11 x 7-inch baking pan, ungreased. Bake at 350° for 25 minutes.
Cream shortening and sugar; add eggs. Beat well. Add bananas and flour, salt and soda which have been sifted together. Add vanilla and nuts. Put into 2 small greased loaf pans. Bake 1 hour at 325°.
Place fillets skin side down, side by side, in greased shallow baking pan. Sprinkle with salt, pepper and brown sugar. Drizzle with the liquid smoke. Cover and refrigerate 4 to 8 hours. Drain any liquid. Bake at 350° for 30 to 40 minutes or until fish flakes with a fork. Yield: 8 servings.
Mix all ingredients together. Or you can add 1 egg and bake for 20 minutes at 350°.
Brown hamburger in skillet. Drain all grease. Add sauce and garlic salt. Let simmer for 15 minutes. Pour mixture over cooked spaghetti.
Wash broccoli and cut flowerets. Chop green onions and add raisins. Crumble the cooked bacon. Add all ingredients together in a bowl.
Mix Kool-Aid and sugar in a gallon container and add pineapple juice and water to fill the container.
Cut crust off bread. Cut each slice into 6 sticks. Toast sticks on a cookie sheet at 350° for 5 to 7 minutes. Melt in a double boiler 3 heaping tablespoonfuls peanut butter and 2 tablespoons margarine. Crush 1 package graham crackers and 3 heaping tablespoonfuls powdered sugar. Dip toasted sticks into melted peanut butter to coat. Roll in cracker-sugar mixture and cool on wax paper.
Soak brownies in Kahlua. In a large glass bowl, layer: 1/2 brownies, 1/2 mousse, 1/2 Heath bars and 1/2 Cool Whip. Repeat.
Shake all ingredients in tightly covered container. Refrigerate for at least 2 hours. Shake before serving.
Saute ground raw rabbit meat in small amount shortening. Add spices, tomatoes and water. Simmer 15 to 30 minutes on medium heat. Add flour mixture. Cook until slightly thickened. Can be served with homemade cornbread, biscuits or crackers.
Mix both types of chips in heavy saucepan. Melt over low heat while stirring constantly. Remove from heat and stir in noodles and nuts. Mix quickly to coat evenly. Drop by teaspoonfuls onto waxed paper and cool. Makes 24 clusters.
Preheat oven to 250°. Beat egg white and water until frothy. Add nuts; coat well. Blend spices with sugar; add to nuts. Spread in oiled shallow pan. Bake for 1 hour, stirring every 15 minutes. This makes a great Christmas present.
Dissolve sugar and jello in boiling water. Let cool to lukewarm and combine with remaining ingredients. Can be molded, if desired.
Preheat oven to 350°. Grease 9 x 5 x 3-inch bread pan. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift all-purpose flour, baking soda and salt together; stir in whole wheat flour and add to creamed mixture, mixing well. Fold in bananas, vanilla and walnuts. Pour mixture into pan. Bake 50 to 60 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Turn bread out onto rack.
Place apples in greased baking dish. Combine dry ingredients; add melted butter to mixture until crumbly. Sprinkle crumb mixture on top of apples. Bake in moderate oven (375°) for 30 minutes. Serve warm or cold. Top with milk or ice cream.
Mix with spoon and beat 1/2 minute. Pour into 8x8x2 pan.
Mix dry ingredients. Add remainder and mix well. Bake 15 minutes at 375 or 400°.
Beat eggs, add sugar and lemon. Cook in double boiler until custard thickens, let cool. Add sugar to egg white and beat. Add to the cooled mixture. Fold in whipped cream. Layer 3/4 of the crumb mixture in 1 - 1/2 quart rectangular baking dish. Spread lemon mixture over crumb layer. Sprinkle the remaining crumbs over the lemon mixture. Put in freezer and chill thoroughly. Cut into squares and serve.
Cook squash, carrot and onion in small amount of salted water until tender. Drain and mash. Add sour cream and soup and mix well. Melt margarine; combine with dressing mix. Place a layer of dressing mix in bottom of baking dish. Add squash mixture; top with remaining dressing mix. Bake at 350° for 25 minutes.
Put in bowl broccoli florets, add 1 diced red onion. Add shredded Cheddar cheese and bacon bits. Mix 1 cup Miracle Whip, 1/2 cup sugar and 1 tablespoon wine vinegar. Mix and toss over broccoli mixture.
Saute meat with onion for 10 minutes or until meat is browned. Add remaining ingredients all together, mixing well. In a deep saucepan on medium heat, stir occasionally for 10 to 15 minutes or until macaroni is tender. Serves about 6 to 8. Season to taste.
Preheat oven to 325°. Layer potatoes and onion rings in 9 x 13-inch greased pan. Season each layer with salt and pepper. Add bread crumbs to middle layer. Mix soup with milk and pour over potatoes. Top with Cheddar cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours, until potatoes are tender. Serves 8 to 10.
In a medium bowl, blend corn meal, baking powder and flour. Stir in water, egg and 1 cup cheese. Spread 1/2 of the corn meal mixture in a 9-inch greased pie plate. Set aside.
Mix ingredients and place in refrigerator overnight. Add tomatoes just before serving. Serves 4.
Beat eggs and sugar until creamy. Add vanilla and evaporated milk. Pour into ice cream maker and fill to the fill line with regular whole milk.
Mix all ingredients together and drop by teaspoonfuls on well-greased pan and bake.
Grind up the potato chips into powder or small pieces. Take the chicken after it has been washed and dip into butter and eggs. Roll the chicken in the potato chips. Bake in 350° oven until done.
Cream shortening until light and fluffy. Gradually add sugar and eggs one at a time. Sift together flour, baking soda, salt and cinnamon. Add to creamed mixture alternately with coffee. Fold in diced apples and chopped walnuts. Pour into greased and floured cake pan. Sprinkle brown sugar and cinnamon over top. Bake in a 350° oven 45 to 50 minutes. Test for doneness.
Put flour and sugar in bowl and set aside. Combine margarine, cocoa and water in a saucepan and bring to a boil. Pour over flour and sugar. Mix well. Add buttermilk, beaten eggs, soda and vanilla. Pour into a greased and floured sheet cake pan. Bake at 375° for about 30 minutes. See Chocolate Icing.
Melt margarine in large saucepan. Add soups and mushrooms. Stir until well blended. Remove from heat. Add pimento, chicken, spaghetti and sour cream. Pour into a greased 13 x 9 pan. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 350° for 30 to 35 minutes.
Brown hamburg; drain fat. Add all other ingredients. Let simmer for 45 minutes. May add can of pinto beans, fresh tomato, green pepper and chopped onion the last 5 minutes of cooking. Garnish with shredded lettuce and shredded cheese (Monterey Jack or Cheddar).
Heat all ingredients plus 1/4 cup water in saucepan. Stir constantly until heated through. Keep warm in crock-pot. Serve with Fritos or tortilla chips.
Combine water, potatoes, carrots, celery, onion, salt and pepper. Microwave on Full power 10 to 15 minutes. Do not drain! Melt margarine in microwave dish. Add flour and mix well. Add milk. Microwave on Full power 6 to 8 minutes, stirring every 2 minutes until thick. Add cheese to milk/flour to make cheese sauce. Add cheese sauce, corn and ham to vegetables. Heat on Full power 3 to 5 minutes or until hot. Do not boil. Serve hot with bread and crackers.
Mix cake mix, melted oleo, 1/3 cup evaporated milk and 2 tablespoons water. Pour or pat 1/2 of batter in a greased and floured pan (9 x 13-inch). Bake for 6 minutes at 350°.
Combine first 4 ingredients and blend in milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and blend in butter and vanilla.
Mix all ingredients together; roll in small balls (kids can help with this job). Then roll in powdered sugar twice. That's it! Store in tight covered container.
Place confectioners sugar in a bowl. Cut in the peanut butter with a pastry blender until crumbly. Set aside 2 teaspoons for garnish. Sprinkle remaining crumbs into a pie shell. Combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks and milk. Cook over medium heat until mixture thickens. Remove from the heat; add butter and vanilla, stirring until butter melts. Pour into pie shell.
Mix the jello as directed on box less 1/2 cup water. Add strawberries. Let cool. Add the bananas. Pour into greased mold or dish. Top with the sour cream with the sugar mixed in.
In saucepan combine sugar, evaporated milk, egg yolks and shortening. Cook and stir over medium heat until mixture come to a boil. Remove from heat. Add vanilla, coconut and pecans. Beat until thick. Cool 15 minutes and then spread on your cake.
Sift flour with baking powder and salt. Cut in shortening until mixture is as fine as cornmeal. Add liquid and mix very lightly until a soft dough is formed. Drop from teaspoon on boiling meat stew. Cover very tightly and cook without removing cover 12 minutes. Serves 6. Keep covered while cooking to prevent sogginess. Richer dumplings may be made by using 1 beaten egg and 1/4 cup milk, instead of 1/2 cup milk.
Preheat oven to 375°. Beat butter until soft. Sift together brown sugar and white sugar. Add sugar gradually to butter and blend until creamy. Beat in egg, peanut butter, salt and soda. Add sifted flour to batter. Blend in vanilla. Roll dough into small balls. Place on greased cookie sheet and press flat with fork. Bake 15 minutes at 375°.
Slice sausage thin diagonally. Slice bacon in half. On one slice of bacon, place sausage and date. Roll up and secure with toothpick. Bake for 20 minutes. May be turned after 10 minutes. Broil for 1 or 2 minutes on each side.
Put ingredients (yeast, 1/2 cup melted butter, 1/2 cup warm water, 2/3 cup warm milk, bread flour, wheat flour, eggs and 3 tablespoons of sugar) in order required by your machine. Put on dough cycle.
Preheat the oven to 375°. Cook the 1 cup raisins and 1 cup water together until about 5 tablespoons of water remains. Drain and reserve the liquid. Mix together the shortening, sugar and eggs. Stir in the cooled raisin liquid and the vanilla. Sift the dry ingredients together and stir into the dough. Stir in the cooked raisins and the rolled oats. Drop by teaspoonfuls on cookie sheets. Bake 10 to 12 minutes.
Mix all ingredients, except crackers. Pour crackers into paper bag. Add oil mixture and shake, shake, shake until crackers are coated. Store in airtight plastic container at room temperature.
Stir chili, tomatoes, onion, garlic powder and pepper in a large skillet. Bring to a boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork.
In a large bowl, toss macaroni with ham, green pepper, tomato and onion. In a small bowl, combine mayonnaise, Parmesan cheese, milk and salt. Pour over pasta mixture and stir to coat. Cover and chill. Sprinkle with additional Parmesan cheese before serving. Yields 4 to 6 servings.
Cook chicken; skin and debone. Pull apart in chunks. Melt butter and saute onion. Add soup, milk, flour and salt and pepper. Cook until thick. Cook wild rice as directed on box. In baking dish, put 1 layer of rice and 1 layer of chicken, then add sauce. (May make 2 layers.) Bake, uncovered, in oven at 350° for 20 minutes. Add grated cheese.
Combine the rice, flour and milk. Heat butter in a 10-inch skillet. Add onions and cook until tender. Spread the rice mixture evenly in the skillet. Press it down firmly with a spatula. Cook over medium heat until bottom is golden brown. Turn out onto serving dish, brown side up. Serves 4.
Mix together flour, salt, baking powder, sugar and baking soda. Cut in shortening. Stir in gently, the buttermilk. Knead for 2 minutes. Pat the dough to thickness of 1/4 inch. Cut with biscuit cutter. Bake 10 to 12 minutes in a 450° oven.
Lightly season chicken and dredge in flour. Brown in frying pan. When brown, put in baking dish and bake at 350° for 1 hour. In saucepan, combine remaining ingredients and cook over medium heat until mixture thickens. Pour over chicken and bake an additional 10 minutes. For 10 pieces or more, double the recipe.
In greased baking pan, place chicken. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake in 325° oven for about 1 1/2 hours or until fork can be inserted in chicken with ease. Sprinkle with chopped parsley to serve. Makes 4 servings.
Saute onion and bell pepper in butter or margarine. Add remaining ingredients and mix. Place in a large baking dish. Cover and cook in the oven at 400° until liquid is absorbed. (More liquid may be added for tender rice.) Remove cover the last 15 minutes to lightly brown.
Cream butter. Add sugar slowly. Add eggs, flour and salt. Blend well. Add vanilla; mix, then chill. Roll out on dough board and cut out with cookie cutters. Place on ungreased cookie sheet and bake at 375° for 8 to 10 minutes.