HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg; mix in cream cheese. Cream and mix powdered sugar. Pour over crushed vanilla wafers. Top with Cool Whip. Serve chilled.
Mix together in order listed. Oil and flour 2 loaf pans. Split between the two pans. Bake at 350° for 50 minutes to 1 hour.
Combine cheese, steak sauce and curry powder. Beat with mixer until smooth. Stir in chicken, celery, onion and parsley. Shape into log or ball and chill several hours. Roll in chopped pecans. Serve with assorted crackers.
Mix together adding blueberries last. Bake at 400° for 10-15 mins. Fabulous!
Place chicken in a medium saucepan, add 1/4 teaspoon salt and water to cover. Cook, covered, about 30 minutes or until done. Drain and cool. Slice into strips.
Cook first 4 ingredients in heavy pan over low heat to dissolve sugar. Bring to boil and add 1 box of Certo or Sure-Jell. Bring back to boil and cook for 4 minutes. Stirring all the time, skim the foam from top. Add a couple drops of green food color. Pour into jars and seal. May also freeze. Use with cream cheese and crackers. Also good with meat.
In a small skillet, heat 3/4 cup sugar, stirring constantly, until it is liquified and just golden. Remove from the heat and quickly pour into a 10-inch pie plate; set aside. In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half of the apples in a single layer in a circular pattern in pie plate. Sprinkle with half of the sugar mixture. Arrange half of the remaining apples in a circular pattern over sugar; sprinkle with the remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. Roll out pastry to 9-inch; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° for 50 minutes or until golden brown and apples are tender. As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate. Cool. Yield: 8 servings.
Mix tapioca pudding, vanilla pudding, orange Jell-O and hot water. Cook over medium heat until thick (rolling boil). Cool. Add drained pineapple, Cool Whip and drained mandarin oranges. When set, top with walnut pieces.
Sift flour, baking powder, salt and cinnamon onto waxed paper. Beat butter, sugar and egg in a large bowl until fluffy. Stir in chocolate and vanilla. Add dry ingredients alternately with milk, mixing well after each addition. Refrigerate at least one hour. Divide dough into quarters. Spread walnuts on waxed paper. Shape each quarter of dough into a roll 1-inch in diameter. Roll in walnuts, coating well. Wrap each roll in waxed paper. Refrigerate until firm. Cut into 1/4-inch slices. Arrange on lightly greased cookie sheets, 1/2 inch apart. Bake at 400° for 6 minutes or until firm. Cool on wire racks. Ice with icing (optional).
Mix butter, cream cheese and chopped garlic buds and spread on both French bread halves. Grate Jack cheese and sharp Cheddar cheese. Sprinkle over bread. Set on foil. Chop a couple of green onions over both halves. Bake in 300° oven for 20 minutes.
Drain nopalitos and cut into 1-inch strips. Mix nopalitos, onion, garlic, oregano, olive oil, lime juice, tomatoes and cilantro. Refrigerate overnight. Arrange on a platter lined with romaine. Top with Feta cheese. Garnish with lime wedges.
In a large covered skillet saute sausage and onions until sausage is cooked.	Add sliced potatoes and sliced zucchini. Add butter or olive oil and sprinkle Italian seasoning on top.	Cover and cook over low heat until potatoes are tender, about 30 to 40 minutes. Add water if needed.
Melt 4 tablespoons of butter or margarine in a medium skillet. Add shallots or onions; saute 5 minutes, until soft. Add ham and mushrooms; cook 2 minutes. Stir in cream, parsley, grated cheese, salt and pepper. Reduce heat. Simmer 5 minutes.
Pour orange juice into blender. Add egg, sugar and vanilla. Blend on high for 20 to 30 seconds. Pour into glasses and enjoy.
In a large resealable plastic bag or shallow glass container, combine the first 7 ingredients; mix well. Add steaks; turn to coat. Cover & refrigerate for at least 4 hours. Drain & discard marinade. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness. (For rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well done, 170 degrees).
Mix together tomato soup, water and flour until smooth; combine with remaining ingredients in slow cooker. Simmer 5 to 6 hours or overnight, until meat is tender. More water may be added. Serve over noodles or in a bowl with corn bread.
Mix scalded milk, lard or butter, salt and sugar together. When cool, add eggs and cake yeast dissolved in 1 cup of lukewarm water. Stir stiff. Work in flour. Put in warm place to rise. Knead again and put in icebox. Use dough when desired. Shape and let rise 2 or 3 hours before baking.
Pour liquid from can of sweet potatoes into pot and add a little water. Add cloves, lemon and brown sugar. Boil all together until thin syrup forms. Add drained sweet potatoes. Cut in half and let boil for a few minutes. Put in serving dish and cover with whole marshmallows, while hot.
Mix butter and brown sugar. Beat with mixer. Add eggs. Beat well. Mix in flour. Stir well. Stir in vanilla and pecans. Spoon and spread in a greased and floured 13 x 9-inch pan. Bake at 350° for 25 minutes. Cool and cut in squares.
Place whole graham crackers on a cookie sheet. Sprinkle almonds on top of crackers. Melt butter and add sugar. Boil until frothing. Cook 30 seconds more. Spoon over crackers. Bake 10 minutes at 350°.
Soak 4 blocks tofu in salted water overnight or 4 hours if cut in cubes. Cut each block into 9 to 12 cubes, depending on size, and drain. Dip-fry in hot oil (should be crispy outside and soft inside, not hard). Dip or pour Peanut Dressing over Crispy Tofu when ready to eat.
Beat potatoes. Mix in all the spices, vanilla, eggs, milk and butter. Mix well, then add flour mixture. Pour into pie shells. Bake at 400° for 30 to 45 minutes.
Mix all ingredients. Cover and refrigerate to blend flavors, about 1 hour. Offer sliced apples as dippers. Makes about 1 1/2 cups.
Put rice, raisins and salt in saucepan; cover with water. Cook until rice is tender and raisins are plump, stirring often. Add more water if needed. Mix the eggs, sugar, vanilla, nutmeg and milk together; blend well. Add to the rice mixture. Mixture must be rather on the thick, soupy side, as it will thicken while it is baking and still more after it is removed. Pour into a greased baking dish. Bake at 350° to 375° for about 20 minutes, until it starts to bubble around the edges. The center will be very soft yet. Remove from oven; let set.
Melt butter in bowl. Whip eggs into butter. Add flour, baking powder, salt, cottage cheese and 1/2 of Jack cheese. Add any optional ingredients (i.e., vegetables).
Combine ingredients except marshmallows. Pour into a greased 13 x 9-inch pan and bake at 350° for 30 minutes. Pour bag of marshmallows over baked cake as soon as it is done. Put in oven until marshmallows begin to melt.
Prepare vegetables as directed on package, omitting the salt; do not drain. Add onions, soup and turkey to vegetables and pour into 2-quart baking dish. Prepare stuffing mix as directed on package. Spoon over turkey mixture. Bake at 350° for 30 minutes. Makes 6 servings.
Mix well. Drop by teaspoon on greased cookie sheet. Bake at 375° for 15 to 20 minutes. Makes about 4 to 6 dozen.
Saute the onion until soft. Add meat and tomatoes; cook 5 minutes. Season to taste and remove from heat. Add eggs, cheese and parsley. Saute the potatoes and eggplant in oil and butter until soft. In a buttered, flat casserole, put a layer of eggplant, a layer of potatoes and a layer of meat and tomato mixture. Repeat layers. Cover with bechamel (white sauce). Place in preheated 325° oven and bake 20 minutes. Serves 10.
Layer in a deep casserole. Don't mix. Bake for about 2 hours at 350°.
Drain cooked squash and mix in large bowl with other ingredients, saving a small amount of margarine and stuffing. Sprinkle remaining stuffing on top and dot with margarine. Bake in 350° oven for approximately 1 hour or until crust is golden brown.
Combine rice and chicken. Sprinkle with salt and chill. Combine mayonnaise and garlic. Mix with rice and chicken. Add remaining ingredients and toss lightly. Serve on lettuce with ripe olive garnish.
Make dressing; put in greased pan packed down. Put diced chicken on top. Put undiluted soup on top. Sprinkle cheese on top. Cover with foil or use a dish with lid. Bake in oven at 350° for 1 hour.
Marinate chicken overnight. Bake chicken for 1/2 hour at 350°; turn over onto other side. Bake for 1/2 hour at 350°.
In a large deep pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings. Simmer, uncovered, 1 1/2 hours. Remove ham shank. Trim meat off bone and return meat to pot. Stir in carrots and celery. Simmer, uncovered, an additional 2 to 2 1/2 hours or until soup reaches desired thickness.
Add vanilla, sugar, oil and zucchini to the eggs; mix well. Sift together flour, soda, baking powder, salt, nutmeg and cinnamon. Blend flour mixture into egg mixture and blend well. Stir in nuts.
Unfold 1 package crescent rolls and put into 13 x 9-inch greased pan. Mix the cream cheese, sugar, egg yolk and vanilla. Put on top of crescent roll, then put other package of rolls on top of mixture. Brush with egg white. Sprinkle sugar and a little cinnamon on top. Bake at 350° for 30 to 35 minutes.
Spread crescent roll dough in large jelly roll pan. Bake and cool. Mix cream cheese, Miracle Whip and Hidden Valley Ranch mix. Spread on cooled dough. Press chopped vegetables onto mixture. Cool. Serves several.
Cube first five ingredients very fine (may use a food processor but do tomatoes by hand). Dissolve gelatin in 1/4 cup warm water and then add the salt and mayonnaise. Combine with vegetables and stir until well blended. Refrigerate overnight. Mixture gels like jello. Makes approximately 100 finger sandwiches. Best to make just before you serve.
Cook ingredients, except for apples. Add apples and let simmer until apples are tender. Let stand a couple of hours and pack apples in jars. Heat juice and pour over apples.
Preheat oven to 350°. In a large bowl, combine all ingredients. In a large baking pan, shape into loaf. Cover with two strips bacon, if you like that flavor. Pour one 8 ounce can of tomato sauce over all. Serves six. Enjoy.
Prepare hot roll mix according to box. Divide in 2 parts. Roll out in 2 rectangles. Cover both rectangles with beaten egg and a layer of pepperoni slices. Then cover with a layer of grated Provolone cheese. Roll up like a jelly roll. Bake 30 minutes at 350°. Slice to eat when warm.
Drain olives. Dice ham. Chop bell pepper, onion and tomatoes. Slice and halve cucumbers. Add all other ingredients. Mix well. Chill for a couple of hours before serving.
Heat until mixture comes to a boil; pour over cabbage. Can be kept several hours in fridge.
Add curry powder to juice. Stir in Minute rice straight from the box. Cover; remove from heat. Let stand 5 minutes while rice takes in all the flavors. Fluff with a fork. Mix with remaining ingredients except mayonnaise. Chill. Add mayonnaise to rice mixture. Mix lightly with a fork. Garnish as desired. Serve on crisp greens. Serves 6.
Sift flour and soda; set aside. Over medium heat, bring water, dates, apples and raisins to boil. Reduce heat. Simmer 3 minutes. Remove from heat. Stir in margarine. Pour into bowl. Cool slightly. Stir in dry ingredients, oats, beaten eggs, vanilla and walnuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 14 minutes.
Mix pudding and milk until thickened. Add sour cream and stir slowly, then fold in Cool Whip. Put layers of bananas and wafers in bowl with mixture over each layer. Use extra Cool Whip for topping. Crush vanilla wafers and place on top of Cool Whip.
Pour in punch bowl the cranberry juice cocktail, ginger ale and pink grapefruit. Chill. Add pineapple sherbet to float in bowl. This helps to chill punch and looks nice.
Butter large casserole or deep baking dish. Line bottom with biscuits. Mix rest of ingredients together and pour over biscuits. Bake 30 to 35 minutes in 350° oven, until brown.
In top of double boiler, melt chocolate with margarine. Add to sugar; stir well. Add eggs, one at a time; beat well. Add vanilla and flour; stir into chocolate mixture. Add nuts. Grease and flour a 16 x 7 1/2-inch pan. Pour into pan. Bake at 350° for 25 to 30 minutes. (Do not overbake.)
Sift flour, salt and baking powder together 6 times. Cream sugar, shortening, vanilla and almond flavoring. Add milk alternately with flour mixture to creamed mixture. Fold in hickory nuts, then egg whites. Bake in two greased and floured 9-inch cake pans for 25 to 30 minutes at 375°.
Combine shortening, sugar, vanilla, eggs and pumpkin. Blend thoroughly. Add other ingredients. Mix. Drop on greased cookie sheet. Bake in 375° oven for 12 to 15 minutes. "Recipe can be doubled."
Sift flour, baking powder and soda together. Combine the next 7 ingredients in a mixing bowl. Add flour mixture and beat until smooth. Stir in milk, then seed. Drop by level tablespoonfuls and press out to 1/4-inch thick with bottom of glass. I use palm of hand. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen.
In a 2-quart glass casserole, brown beef on High for 2 to 3 minutes. Stir once during cooking. Drain. Stir in spaghetti sauce and water. In another bowl, combine Ricotta or cottage cheese, egg and pepper.
Cook first 6 ingredients in double boiler. When partly cooked, add nuts and raisins. Bake crust; add cooked ingredients. Cover with meringue or whipped cream.
Melt butter in saucepan. Remove from heat. Blend in sugar. Cool a bit. Add beaten eggs and syrup. Add dry ingredients, nuts and vanilla. Pour into ungreased 9 x 13-inch pan. Bake at 325° for 30 minutes. Don't overbake.
Saute onion in heated olive oil until golden brown. Add garlic. Cook 2 to 3 minutes. Add puree. Season with thyme, basil, dash of paprika and salt and pepper to taste. Simmer 45 minutes to 1 hour.
Pour milk into large bowl. Add pudding mix; beat with wire whisk until well blended. Gently stir in Cool Whip and marshmallows.
Brown meat in oil. Add 1 tablespoon of soy sauce. Cook 20 minutes. Add celery, onions and soup stock. Cook until nearly done. Add bean sprouts. Cook 3 minutes. Mix together molasses, 2 tablespoons soy sauce, cornstarch, salt and water. Add to vegetable mixture. Cook 5 minutes. Add small can of peas. Serve piping hot over rice.
Fry onion and bell pepper. Add sausage and hamburger meat to brown. Add garlic. Cook egg noodles until tender. Drain. Add corn and tomato sauce. Add fried ingredients, chili powder, salt and pepper. Put in casserole dish with cheese on top. Cook in slow oven (350°) for approximately 20 minutes until cheese is melted.
Mix all ingredients and put in casserole dish that has been greased. Bake at 350° until cheese is melted. Do not cover.
Cut up apples and put in a greased baking dish. Dot with butter and mix with 2 tablespoons sugar and cinnamon. Mix like pie crust all little crumbs over the apples, then cover with crumb topping. Bake 3/4 hour in a 350° oven.
Using very large pot (or crock pot), bring all ingredients to a slow boil. Let simmer for 10 minutes and serve. Beverage may be chilled for different flavor.
Mix together the margarine, sugar and eggs. Sift flour, cinnamon, soda and baking powder; add to sugar mixture. Add apples and pecans. Bake at 350° for 50 minutes in a 13 x 9-inch pan.
Brown ground beef and add first 10 ingredients. Simmer 15 to 20 minutes. Layer noodles, sauce and cheeses in 9 x 13-inch pan. Sprinkle top with parsley flakes. Bake 30 minutes (covered) at 350°. Bake 30 more minutes, uncovered. Let set about 10 minutes before serving.
Combine seasonings in plastic bag. Shake potatoes and coat well with mixture. Melt butter in 9 x 13-inch baking pan. Place potatoes in pan and bake at 375° for 1 hour, turning once.
Heat oven to 375°. Arrange apples in greased square pan (8 x 8 x 2-inch). Mix remaining ingredients; sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and if desired, with cream or ice cream.
Mix meal, flour, baking powder, salt, eggs, sugar, oil, corn, onions, peppers and cheese. Bake at 425° for 40 minutes.
Drain cherries. Mix milk, margarine and vanilla. Add sugar, a small amount at a time, blending well until all sugar is used. Add nuts to mixture. (I use my hands to blend nuts, mixture becomes very stiff dough.) Pinch off enough mixture to make a small ball around 1 cherry. Continue until mixture is used. Place on wax paper. Let stand 1 hour. In double boiler, melt chocolate and paraffin. Dip each piece of candy in chocolate mixture until covered. Place on wax paper to set. Do not have chocolate mixture too hot. Makes 40 to 50 pieces. Keeps well.
Mix the first 8 ingredients in a large saucepan over medium heat until creamy. Add the thawed hash browns and stir until they're coated. Turn into a greased 9 x 13 inch pan and cover with the crushed corn flakes. Bake at 350° for 1 hour.
Combine all ingredients in small saucepan; mix well and cook over low heat, uncovered, until mixture reaches a boil. Reduce heat and cook for several minutes until mixture thickens. Yields approximately 1 cup. Spoon over ice milk or yogurt. Keep unused mixture in covered jar in refrigerator. Delicious.
Place cabbage and onions in large bowl. Pour sugar over this. Mix in saucepan the next 6 ingredients. Bring this to a boil and pour over cabbage. Cover and marinate overnight. Drain marinade from cabbage before serving. Serve cold. Serves 12.
Combine chicken and mushroom soups, water and rice and put into 9 x 13-inch pan. Place chicken pieces on top. Dust with paprika and dot with butter, sprinkle onion soup mix over all. Cover tightly and bake at 350° for 1 1/2 hours. Serves 6 to 8, 83/4 pork chops can be substituted for chicken.
Combine and cook over low heat, stirring until chocolate melts. Blend well and cool.
Heat oil in 10 inch nonstick skillet over medium high heat. Add vegetables and dressing mix to oil. Cover and cook 5 to 7 minutes, stirring frequently until vegetables are crisp tender. This has 13 grams carbohydrates.
Combine softened cream cheese, avocado, onion, lemon juice and seasonings. Mix until well blended. Stir in tomatoes. Chill. Serve with chips.
Preheat oven to 425°. Arrange apples in bottom of 9-inch layer cake pan. Sprinkle with the lemon juice. Combine sugar, crumbs, salt, spices and butter in mixer. Beat about 1/2 minute on number 1 speed. Stop and scrape bowl. Beat on high speed about 1/2 minute longer. Sprinkle over apples. Bake about 20 minutes. Serve warm with cream, ice cream or chilled custard pudding.
Place bones in a large kettle. Cover with water. Add salt. Tie garlic, peppercorns, onion, celery leaves, bay leaf and parsley in cheesecloth bag. Skim fat from broth. Add lentils. Cover and cook over medium heat for 30 minutes. Add diced carrots and pepper. Continue cooking for 30 minutes or until carrots and lentils are tender. Yields 6 servings.
Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill until partially set. Spoon half the gelatin mixture into 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Chill until set. (Keep remaining gelatin at room temperature.) Combine dairy sour cream and sugar. Spread evenly over gelatin in loaf dish. Top with layer of remaining gelatin. Chill 4 to 5 hours or overnight, until firm. Cut in squares and serve on crisp salad greens. Makes 6 to 8 servings.
Grease and flour Bundt pan. Sprinkle nuts on bottom of pan. Mix remaining ingredients until light and fluffy; pour into pan. Bake for 1 hour, or until tested done. Cool and invert. Prick top with toothpick many, many times.
Cut franks in quarters and cook slowly for 5 to 8 minutes. Chop onion coarsely. Cut green pepper in long thin strips and quarter tomatoes. Heat fat in a skillet; add onion, green peppers, tomatoes, pineapple and pineapple syrup. Mix cornstarch with water. Add to mixture in skillet. Flavor with vinegar and stir in drained franks.
Place ham in casserole. Mix apples, lemon juice, 1 tablespoon sugar and spices. Spread on top of ham. Mix flour, salt and 1/3 cup sugar. Cut in oleo with fork. Mix in cheese lightly. Spread over apple mixture. Cover and bake at 350° for about 40 minutes. Uncover to brown 5 to 10 minutes more.
Drain cottage cheese in colander. Place in small bowl and stir in salsa. Mix well, chill and serve.
Preheat oven to 350°. Grate Cheddar and Parmesan cheeses. Melt margarine in garlic powder. Mix bread crumbs, cheeses, salt and pepper. Dip drummettes in margarine. Coat drummettes with crumb mixture. Place on foil lined baking pan, making sure pieces do not touch each other. Pour remaining margarine over chicken, if desired. Bake, uncovered, for 40 to 45 minutes, or until tender and brown.
Mix and place in a 9 x 13-inch casserole. Top with grated Cheddar cheese and potato chips. Crush potato chips and put on just before baking. Bake at 425° for 30 to 40 minutes. Can be served hot or cold.
Beat chicken with clever until very thin. Top with 1 piece of	ham and cheese. Roll up and place in greased casserole dish. Mix soup and sour cream together and pour over chicken. Bake at	350° for 50 minutes.	Serve over rice or buttered noodles.
Melt marshmallows in oil and margarine. Pour into popped corn. Stir well. Add M&M's candies. Spread into greased 9 x 13-inch pan. Give it time to set, then turn onto waxed paper and enjoy.
Cook squash till tender. Drain. Add other ingredients reserving 1/2 cup cheese and 1/2 cup crumbs. Mix together and pour into casserole dish. Sprinkle reserved crumbs and cheese on top of casserole and bake in 350° oven for 30-40 minutes.
Place chips in microwave dish and cook on High for 1 minute; stir. Microwave on High for 1 minute more. Stir until smooth. Add peanut butter and stir. Add peanuts and noodles. Stir until well coated. Drop by teaspoonfuls onto waxed paper to cool. Makes 3 dozen.
Bake crust for 10 mins. at 350°. Mix flour and sugar together. Beat eggs and butter together and then mix all other ingredients in. Fold in chocolate chips and pecans. Pour in pie shell. Bake for 45 minutes at 300°.
Brush bottom and sides of a 9-inch spring-form pan with butter; sprinkle with 1/4 cup breadcrumbs. Beat cream cheese and Roquefort in a large mixing bowl at high speed of an electric mixer until creamy. Add Parmesan cheese and next 3 ingredients, beating until blended. Add eggs, one at a time, beating just until yellow disappears.
Cream together shortening and sugar. Add and mix well eggs, vanilla and sour cream. This can be the store bought regular or nonfat or the best is soured whipping cream. Add after mixed together the flour, salt, baking powder and baking soda. Add nutmeats. Drop from teaspoon onto lightly sprayed (vegetable oil) cookie sheet. Spray the bottom of a glass or a cookie press. Dip into a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Press cookies flat. Bake in moderate oven at 350° for 15 minutes.
Add 1 cup boiling water to cranberry sauce. Add 1 cup boiling water to jello. Mix until dissolved. Put cranberry and jello mixture together. Add nuts. Put 1/2 of mixture in a greased mold. Put in freezer to set. Spread sour cream over first layer. Add the rest of the mixture on top of sour cream. Refrigerate until set. You can use all low calorie and fat-free, then omit nuts.
Steam broccoli until it is a dark green color and set aside. Saute onion in butter until tender. Add soup, cheese and mustard; heat until bubbly. Place broccoli in a greased 1 1/2-quart casserole dish. Pour soup mixture over top and bake uncovered at 350° for 25 minutes. Add crushed crackers over mixture and bake for 5 more minutes. Yields 4 to 6 servings.
Stir until well blended; boil slowly without stirring, until mixture will spin a long thread, when a little is dropped from a spoon. Hold spoon high above saucepan. Meanwhile, put into a large bowl of Mixmaster; beat 2 egg whites and blend together with other mixture. Put on cake and sprinkle coconut on top.