HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip softened cream cheese with fork until creamy. Add pineapple, onion, pepper, salt and 1 cup pecans. Mix well and form into a ball. Roll in remaining pecans. Wrap in foil and put in refrigerator overnight.
Mix cake mix, butter and 2 eggs, pour into 9 x 13-inch pan. Mix cream cheese, 2 eggs, powdered sugar, coconut and pecans well and pour over first layer. Bake at 350° until center is set, about 45 minutes to 1 hour.
Mix first 7 ingredients together in greased 9 x 13-inch pan. Arrange cheese in checkerboard pattern on top of casserole. Bake 1 hour at 350°.
Mix ingredients well. Shape into rolls. Wrap in aluminum foil. Refrigerate 24 hours. Poke holes in foil and boil rolls for 1 hour. Cool and refrigerate 24 hours. Ready to eat.
Cream shortening with sugar. Add beaten eggs and cocoa; mix well. Add sour milk or buttermilk and water alternately with flour and soda. Beat 150 strokes; add 3 tablespoons cold water and pinch of salt.
Heat until boiling; pour over pickles. Put in jars and cold pack 10 minutes.
Cook vegetables until tender and put through sieve, then add butter, salt and pepper. Mix 12 tablespoons flour, 16 tablespoons sugar, 1 cup cream or milk mixed with flour and sugar. Add milk mixture when it boils. Boil 1/2 hour; stir often so it won't burn. Water bath 10 minutes.
Combine cherry pie filling, cinnamon and water in a medium saucepan; heat slowly to boiling. Keep hot while making pancakes. Heat sausages as label directs; keep hot. Heat griddle. Cook pancakes. Roll around sausage; top with hot cherry sauce.
Place margarine in a 7 x 11-inch pan. Microwave on High for 1 minute. Stir in bread cubes and dried herbs. Microwave, uncovered, on High for 4 to 6 minutes, stirring every minute. Let stand for 5 minutes to harden completely. Use for garnish for soups or salads.
Brown onion and pepper in butter. Add meat and brown. Add tomato sauce. Cook noodles and drain. In another bowl, combine cheeses and sour cream. Put 1/2 of noodles in a buttered 2-quart casserole. Spread cheese mixture over this. Top with remaining noodles and cover this with meat mixture. Bake at 350° for 30 minutes.
Mix all together well. You may add 1 tablespoon of curry powder. Or add 1 tablespoon each of tarragon, oregano and basil for Italian dressing.
Cream oleo and sugar with electric mixer. Add eggs, one at a	time, beating well after each one. Add flour, salt and vanilla and mix well. Bake in ungreased angel food pan at 350° for 1 hour. Ice if desired.
In large bowl, mix jello, oranges and pineapple. Stir in Cool Whip. Mix together well. Chill 2 hours before serving.
Place drink mix in pitcher or punch bowl. Add water and stir until dissolved. Add pineapple juice and grenadine; mix until well blended. Garnish with pineapple chunks and maraschino cherries.
Peel, seed and cut cucumbers into rings or chunks. Soak in cold water, mixed with 2 cups lime to cover for 24 hours, stirring occasionally. Rinse very well in cold water and soak in cold water for 3 hours. Drain and simmer for 2 hours in the following mixture. Combine 1 cup vinegar, 1 tablespoon alum, 1 bottle red food coloring and water to cover. Drain and put following mixture on them. Combine 2 cups vinegar, 2 cups water, 10 cups sugar, 8 cinnamon sticks and 8 ounces red hots. Bring to boil and pour over pickles. Let stand for 24 hours.
Prepare cake mix as directed on box. Bake in a 13 x 9-inch pan. Cool 15 minutes. Poke holes in cake with a fork. Combine milk, sugar and 1/2 cup coconut in pan. Boil and then simmer 1 minute. Spoon over cake. Let soak down in holes. Cool completely.
Thaw vegetables. In large bowl, mix vegetables, soup, sour cream, milk, 1/2 cup of shredded cheese and 1/2 can of the onions. Pour into covered 1 1/2 quart casserole. Sprinkle remaining cheese and onions on top. Heat in 350° oven for 30 minutes. Serves 4 to 6.
In a large bowl, combine flour, sugar, salt, baking soda and powder. Combine egg whites, yogurt, applesauce and oil. Stir into dry mixture, just until moistened. Fold in blueberries. Divide into 12 greased muffin cups. Bake for 25 minutes at 400°.
Melt margarine in a 9 x 13-inch pan. Sprinkle crumbs or oats in pan evenly. Sprinkle coconut next, then nuts, then chips. Be sure they are layered evenly. Pour the milk over all. Bake at 350° for 30 minutes. Cool completely before cutting into squares.
In a large skillet, heat 2 tablespoons salad oil. Saute sesame seed for 3 minutes or until golden brown. Place in shallow, glass baking dish. Add onions, soy sauce, vinegar, garlic, bean sauce and ginger. Stir to combine. Marinate steak in mixture, covered and turning occasionally, in refrigerator 4 hours or overnight. Drain steak, reserving marinade.
Mix all ingredients with enough water to make medium soft dough. Knead well, then roll out until thin. Cut into squares to make 50 pierogi. Place on each square 1 teaspoon filling. Fold in half to make triangle. (Seal edges with frothy beaten egg whites.) Pinch edges well to keep filling from escaping. Drop in salted, boiling water; cook until all pierogi rise to the top and cook for 5 minutes. Drain well. Pour over browned butter, or sprinkle with buttered bread crumbs.
Combine water, lemons, onions and seasonings; cook at a rolling boil for 15 minutes. Lower to medium boil; add sausage. Cook 15 to 20 minutes, then add potatoes. Cook 15 to 20 minutes, then add corn. Cook 15 to 20 minutes; add shrimp. Cook 1 to 3 minutes; drain and serve.
Spray Bundt pan with Pam. Bake at 350° for 40 to 45 minutes.
Cream shortening and sugar. Sift dry ingredients together. Add to this alternating with beaten egg yolks, buttermilk, mashed bananas and pecans. Then fold in the stiffly beaten egg whites. Bake at 325° until done, approximately 1 hour.
In mixing bowl, combine the granola and the apricots, pour boiling water over. Set aside. In another bowl stir together the flour, sugar, nuts, baking powder and salt. Make a well in the center. Stir egg, milk and oil into fruit mixture. Add all at once to flour mixture. Stir just until moistened. Spoon into greased muffin tins. Fill 2/3 full. Bake at 375° for 20 to 25 minutes. Makes about 18 muffins.
Combine all ingredients and top with crumbled Ritz crackers. Bake at 325° for 40 minutes.
Heat pineapple with juice to hot (do not boil). Remove from heat and add jello, buttermilk and Cool Whip. Can use any kind of jello molds or dish. Molds very fast.
Arrange chicken pieces in baking dish (skin side down). Heat apricot preserves, soup mix and dressing in saucepan. After preserves are melted, pour over chicken. Cover with foil and bake at 350° for 1/2 hour. Remove foil and turn chicken over. Continue baking for another 1/2 hour. Good served with white rice.
Combine all ingredients in crock-pot. Cook on low for about 6 hours. Serve over rice or noodles. A Yummy Beef Stroganoff copy.
Prepare soup as directed. Place all other ingredients in cooked soup and heat 10 minutes. Other vegetables and meats can be used.
Sift dry ingredients. Add shortening and mix with fork and eggs and vanilla. Mix well. Roll dough out thin; cut into desired shapes. Bake at 375° for 8 minutes. Makes about 4 dozen.
Line a large jelly roll pan with foil. Place graham crackers on jelly roll pan close together. Mix next 3 ingredients and bring to a boil. Pour over crackers and sprinkle with nuts. Bake at 350° for 10 minutes. Cool. Break apart.
Mix sugar and spices. Add eggs; mix well by beating. Stir in chilled juices and ginger ale, blending thoroughly. If desired, add scoops of sherbet.
Cook zucchini in saucepan until tender and crisp. Drain well. Combine zucchini, sugar, milk, flour, vanilla and eggs in blender container. Process until well mixed. Pour in pie shell. Sprinkle with cinnamon. Bake a 425 for 10 minutes. Reduce temperature to 350. Bake 30 minutes. Insert knife in center. If it comes out clean, it is done.
In a large bowl, combine all ingredients in order listed. Mix well. Pour into greased and floured pan. Bake at 325° for 35 minutes or until knife inserted comes out clean.
Mix all ingredients together; spread over warm cake. Place very low under broiler with heat turned low. Broil until it bubbles over the surface and becomes brown, but does not burn. Icing for a 9-inch square cake.
Cream together shortening, sugar, eggs and vanilla. Add salt to pumpkin, then add it to creamed mixture. Mix together flour, spices, soda and baking powder. Add to pumpkin mixture. Bake in lightly greased tube pan approximately 1 hour at 350°.
Mix together first 3 ingredients, then add remaining ingredients and mix thoroughly. Chill dough. Form into balls and roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake at 400° for 8 to 10 minutes.
Combine all ingredients; store in jar or can. Dissolve 2 teaspoons of mixture in 1 cup boiling water to serve.
Melt butter and Cheez Whiz in the microwave on Low heat. Add the other ingredients and mix well. Put mixture on top of 12 muffin slices, it will be a little thick. Place on a cookie sheet and freeze. When you're ready to serve, cut each slice into 1/4 and broil until cheese melts and is slightly golden (only slightly). Watch carefully.
Cut bread (6 slices) in cubes and place half in bottom of pan. Mix vegetables, chicken and mayonnaise; pour over bread cubes. Place rest of bread cubes on top. Mix eggs and milk and pour over. Refrigerate for 1 hour or overnight, then spread the soup and other 2 slices of bread over the rest. Cover and bake for 50 minutes at 325°. Remove from oven; spread cheese over and bake for 8 to 10 more minutes, uncovered, until cheese has melted. Serves 6 to 8.
Cream sugar and eggs until smooth. Add oil and blend. Add carrots, pineapple and vanilla. Mix in sifted dry ingredients and nuts. Bake in tube pan at 350° for 50 to 55 minutes.
Grind vegetables coarsely. Add salt and let set overnight. Rinse and drain. Combine remaining ingredients and pour over vegetable mixture. Heat to boiling and simmer for 3 minutes. Seal in hot, sterilized jars. May substitute cucumbers for cabbage or tomatoes. Makes 8 pints.
Bake 1 1/2 hours at 300° in a 9-inch stem pan.
Grease jelly roll pan and line with parchment paper. Preheat oven to 375°. Beat eggs 5 minutes at high speed. Add sugar, lemon juice and pumpkin. Sift flour, baking powder, spices and salt. Fold into egg mixture. Pour batter into prepared pan and top with nuts. Bake 15 minutes at 375°. Turn immediately onto a clean linen towel that has been sprinkled lightly with powdered sugar. Roll lengthwise in the towel and cool.
Note: If you use your own cooked pumpkin or squash you may need more flour, up to 4 cups.
In 6-quart Dutch oven over medium heat in hot oil, cook onion, garlic, rosemary and thyme until onion is tender. Increase heat to medium-high. Add mushrooms; cook until mushrooms begin to brown. Add soup and lime juice. Heat to boiling. Reduce heat to low. Cook until mushrooms are tender, stirring occasionally. Add wine. Cook 3 minutes. Sprinkle with parsley. Garnish with fresh rosemary and lime slices, if desired. Serve with meat, rice or noodles. Makes 6 servings.
Pop corn and put in huge bowl. Sort through and remove hard and unpopped kernels. Cook sugar, margarine and syrup until thick, about 3 minutes. Add the 1 teaspoon of soda and beat well. Pour over the popped corn and mix thoroughly. Spread out on greased cookie sheet. Bake 1 1/2 hours at 200°. Stir every 20 minutes. Serve.
Melt margarine, add sugar, water and chocolate pieces until melted. Let rest for 10 minutes. Beat in eggs, one at a time. Add dry ingredients. Chill one hour.
Cream butter and sugar. Add eggs 1 at a time. Add milk alternately with dry ingredients. Add rine and nuts. Bake at 350° for 50 to 60 minutes in 2 loaf pans that have been greased and floured.
Brown sausage and onion in skillet. Drain fat and add flour and mix. Pour in milk and stir over moderate heat until mixture thickens. You're finished.
Cook macaroni; drain. Add cheese and cool. Add ham or chicken, celery, peas and onion. Mix all ingredients together and moisten with salad dressing or mayonnaise.
Cream sugar, margarine and Crisco. Add eggs. Sift together all dry ingredients, then add slowly to creamed mixture. Add vanilla, using a Bundt pan. Place cake in cold oven. Bake at 350° for 1 hour and 15 minutes. Let cake set in pan for 10 minutes before removing.
Combine ingredients and put through a meat grinder. Grind once for pork fat because it loses its texture if handled more; grind sausage made with beef fat twice. Wrap in 1 pound packages and freeze.
Mix sugar, cornstarch, cocoa and salt in a saucepan. Add rest of milk. Stir over medium heat constantly, until it comes to a boil. Boil 2 minutes. Stir a small amount of mixture in the egg yolks, then add to rest of mixture. Cook 2 more minutes, stirring. Remove from heat and stir in butter and vanilla. Pour into baked pie shell. Put meringue on and brown.
Base: Stir together in a medium bowl until well mixed the butter, cake mix (dry) and 3/4 cup chopped pecans or walnuts. Press mixture evenly into the 9 x 13-inch baking pan.
Dissolve yeast in lukewarm water. Mix hot water and shortening together. Add salt and sugar. Gradually add flour and yeast mixture. Last, fold in beaten egg whites. Put in greased bowl and let rise overnight in refrigerator. Make out about 2 1/2 or 3 hours before baking.
Combine eggs, sugar and syrup. Beat with mixer. Mix in pecans. Add salt and vanilla. Pour into pie shell. Bake at 425° for 10 minutes. Reduce heat and bake at 350° for 25 to 30 minutes.
Mix all ingredients except cheese and chilies. Put 1/2 mixture in greased Pyrex pan (8 x 8). Add chilies and cheese. Top with remaining mixture. Bake 1 hour at 325°.
In heavy saucepan over low heat, combine sweetened condensed milk, chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon. Serve warm with apples. Makes about 1 3/4 cups.
Marinate 2 beef tenders for 2 or 3 hours in 1/2 bottle of soy sauce and salad oil or Italian dressing. Bake in 400° oven (not broiler) for 30 minutes or longer, depending on degree of rareness desired (30 minutes would be about medium). Do not turn meat.
Mix well all ingredients. Chill 8 hours or more. Serve with raw vegetables.
Blend Ricotta and cream cheese with mixer. Add sugar; beat in eggs, one at a time. Add lemon juice, vanilla, cornstarch, flour and butter. At low speed, stir until smooth. Fold in sour cream. Butter 9-inch spring form pan. Place in cold oven. Bake at 350° exactly one hour 20 minutes, no more, no less. Turn off oven and let stand for 2 hours, on bottom shelf. Do not open oven door. Cool before putting in refrigerator. Do not remove spring form pan until following day. Spread glaze on cheesecake.
Heat oven to 375°. Brown meat and drain. Add onion and cook until tender. Stir in tomato paste, water, garlic and seasonings. Cover and simmer 30 minutes. In a 12 x 8-inch baking dish, layer half of noodles, meat sauce, Ricotta or cottage cheese and Mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until heated through. Yields 6 to 8 servings.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan, coated with cooking spray. Cut into squares when cool.
Preheat oven to 375°. Mix half-and-half, hot pepper sauce and cumin. Peel potatoes and cut into thin slices or julienne shreds. Reserve 3 Tbsp. cheese. Alternate layers of potatoes, chilies, onion, half-and-half mixture, and cheese in a lightly greased casserole dish. Cover with foil. Bake for 30 minutes or until potatoes are tender. Remove foil. Arrange tomato slices on top and sprinkle with reserved cheese. Bake for five more minutes or broil for 2-3 minutes until cheese is golden brown and bubbly. Sprinkle with cilantro and serve. Serves 6.
Start Saturday night for Sunday breakfast. Pam a 9 x 13-inch pan. Place frozen yeast rolls in pan. Sprinkle over the rolls a mixture of butterscotch pudding, 3/4 cup brown sugar and 1/2 cup chopped pecans. Dot with butter. Place in cold oven overnight. Do not open oven.
Beat together first 3 ingredients. Layer last 4 ingredients in a large pie crust. Pour egg mixture over layered ingredients and bake at 425° for 15 minutes. Turn heat down to 300° for 30 minutes. Heat leftovers at 400° for 15 minutes.
Cream shortening and brown sugar. Beat in egg and carrot. Add sifted flour and dry ingredients. Add water. Turn into greased 9 inch ring mold. Bake at 350 degrees until firm, about 30 - 40 minutes. Serve with dinner.
Mix on medium speed the cream cheese, oleo and powdered sugar; set aside. Slice 2 bananas in bottom of crust. Add pineapples and chopped cherries. Pour in filling. Top with Cool Whip, cherries and chopped nuts. Refrigerate 3 hours before serving.
Mix together first four ingredients listed. Press into a 13 x 9-inch pan. Melt chocolate chips in saucepan over low heat. Pour on top of peanut butter mixture. Refrigerate for 2 hours. Cut into squares.
About 5 minutes before cake is done, melt butter, cocoa and milk together in a saucepan and bring to a boil. Remove from heat and add powdered sugar, vanilla and pecans. Beat well and spread on cake while still hot. Leave cake in pan to frost.
Drain all vegetables well. Mix sour cream and mayonnaise. Stir into vegetables and put in 2-quart casserole dish. Top with sliced almonds. Sprinkle with Parmesan cheese. Bake at 350° for about 15 minutes or until heated through. Serves 10 to 12.
Slice the English muffins and place on a cookie sheet. Preheat oven to 350°. Place pizza sauce, cheese and the toppings of your choice on each slice. Bake 10 to 15 minutes in the oven and you have mini pizzas.
Mix all ingredients. Bake at 350°. Cream cheese frosting tastes great on this cake.
In medium saucepan over medium-high heat, boil sugar, corn syrup and 1/2 cup water until a little forms a soft ball when dropped in cold water.
Grease and flour a 9 x 13-inch pan. Mix cake by directions on box. Put chopped nuts in bottom of pan, followed by cake batter. Cream butter, cheese and sugar together and pour on top of mix before baking. May have to drop cheese mixture by spoonfuls if too thick. Bake at 350° for 45 minutes.
Cut the grains from the cobs. Add boiling milk, butter, salt and pepper to taste. Put in buttered baking dish. Dot with small pieces of butter and bake in cooker for 1 hour.
Preheat oven to 350°. Melt butter and blend graham cracker crumbs and sugar together; press in 13 x 9-inch pan.
Cook the frozen peas according to package directions. Drain and cool. In a large bowl, combine peas, cheese, chopped eggs, celery, onion and sweet red pepper. Combine mayonnaise, salt and pepper. Add to pea mixture. Toss to mix. Cover and chill 4 to 24 hours. Stir mixture well. Makes 6 side dish servings.
Mix all ingredients together. Roll in ball and flatten with fork. Bake at 325° for 12 minutes.
Mix eggs, flour, sugar and pineapple together. Melt butter and mix with bread cubes. Pour pineapple mixture into a casserole, topping with bread and butter mixture. Bake at 400° for 30 to 45 minutes.
Place all ingredients in mixing bowl. Beat with mixer 2 minutes. Pour mixture into 2 greased pie pans. Bake at 350° for 50 to 60 minutes. Check with a knife to see if done.
1. In medium saucepan cook oil, flour, and seasonings over low heat. 2. Gradually add chicken broth and simmer the mixture about 30 minutes or until it's thick. Makes about 6 cups.
Mix soups and Ro-Tel tomatoes. Line casserole dish with Doritos. Pour mixture over Doritos. Top with cheese. Bake for 30 minutes at 325°.
Combine first 2 ingredients; set aside. Place fish in a single layer in a lightly-greased fish basket. Combine butter and lemon juice; brush on each side of fish. Grill fish 3 to 5 inches from hot coals 5 minutes on each side, basting with butter mixture when turned. Sprinkle each side of fish with seasoning mixture. Baste and grill 3 additional minutes on each side or until fish flakes easily when tested with a fork.
Mix in order given and bake in preheated oven at 400° for 30 minutes or until firm in middle.
Line a large shallow casserole with uncooked meat. Sprinkle onion on top of meat. Add chicken soup (undiluted). Add one layer Tater Tots. Mix celery soup and water; pour over meat and Tater Tots. Bake at 350° for 1 1/2 hours.
Mix all ingredients together. Take half of dough and roll out to put in bottom of regular cake pan. Put your favorite pie filling on top. Roll out the remainder of the dough and place on top of filling. Beat egg white and put on top of the crust. Bake at 400 degrees for 35-40 minutes. Frost with powdered sugar frosting.
Start oven at 350°. Wash eggplant and peel. Cut into thick slices; dip in beaten eggs, then into bread crumbs. Saute in hot oil until golden brown on both sides. Place in 2-quart casserole 1 layer of eggplant then sprinkle a layer of Parmesan, oregano and Mozzarella. Cover with tomato paste. Repeat until all eggplant is used. Last layer tomato paste and Mozzarella cheese. Bake uncovered 30 minutes or until cheese is bubbly.
Cook carrots tender-crisp. Add onions and peppers in Pyrex bowl. Combine remaining ingredients. Heat to simmer on low heat. Simmer 1 minute. Pour over carrots, onions and green peppers. Cover and refrigerate overnight.
Bring Cheddar cheese, cream cheese and margarine to room temperature. Add milk, onion, pimento, Worcestershire sauce and hot sauce. Beat until combined. Cover and chill 4 to 24 hours.
Heat cheese and soup together until cheese melts. Dissolve gelatine in cold water. Add soup-cheese mixture. Add rest of ingredients and blend. Pour into mold and chill in refrigerator until firm. Serve on a bed of lettuce with crackers.
Mix vegetables and let stand 1 hour. Squeeze out the liquid. Add remaining ingredients. Cook 10 minutes, pour into hot jars and seal.
Dissolve gelatin in boiling water. Add ice cubes and stir until gelatin thickens. Remove any unmelted ice. Break up cranberry sauce with a fork. Stir into gelatin. Fold in sour cream until it is marbled into gelatin mixture. Pour into a 6-cup oiled mold. (I use Pam spray.) Chill for at least 4 hours. Unmold on bed of endive and serve.
Brown ground round steak and add can of spinach. In a separate bowl, beat eggs; add flour and milk blended together. Stir in spinach and meat. Bake in a buttered casserole in a moderate (350°) oven for an hour.
Sift the flour and salt together. Cut in the cold butter with a pastry blender until the pieces are as small as rice grains. Add the water, a tablespoonful at a time, until the dough is thoroughly moistened and combined. Gather it into a ball. Wrap it in waxed paper and chill it in the refrigerator.
Peel and slice cucumbers. Combine Miracle Whip, vinegar, sugar, salt and pepper in a small bowl. Pour over cucumbers and toss to coat well.
Cream sugar and oil; add eggs and dry ingredients. Mixture will be stiff. Add vanilla; work nuts and apples in by hand. Pour into greased 9 x 13-inch pan. Bake 45 minutes at 350°. Serves 8.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with whipping cream and ending with flour. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour or until a wooden pick inserted near center comes out clean. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. Sift powdered sugar over cake. If desired, garnish with strawberries and mint sprigs. Yield: One 10-inch cake.
Mix the first 3 ingredients. Cool until half stiffened. Add the milk, cottage cheese, pineapple and almonds. Fold in the mayonnaise. I usually add a few cut up maraschino cherries. A little horseradish is good, too.
Mix mayonnaise, warm water and soda. Mix well. Add sugar, flour, cocoa and vanilla. Mix well. Bake at 350°. Check after 20 minutes. Makes sheet cake or 2 (8-inch) layers.