HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and cream in double boiler. Add margarine and cheese; melt. Add remaining ingredients and simmer 10 to 15 minutes or until thick, stirring occasionally. Serve warm as a dip or as spread for crackers and sandwiches.
Crush cookies in food processor and set aside. Mix pudding and milk according to directions on box and set aside. Cream together cream cheese and butter. Add powdered sugar. Mix pudding cookies and cream cheese mixtures. Fold in whipped topping. Put in flower pot arranging in layers beginning and ending with cookie crumbs. Refrigerate. Just before serving, add shovel and artificial flowers.
Tear angel food cake into pieces. In a large bowl, mix pudding and milk; beat well. In a large brandy snifter or glass bowl, layer cake, bananas and berries. Top with a layer of pudding mix. When all are used, top with whipped topping and garnish with fresh strawberries. Refrigerate several hours or overnight.
Spread on tray in order as listed. May top with diced tomatoes, ripe olives, onion, lettuce, cheese, etc. Serve with nacho chips.
Brown bacon with chopped onion in pan, then place in casserole dish. Cut beef, then brown in bacon fat. Add beef to casserole. Put soup and sherry in pan. Slice onion and carrots into liquid and bring to a boil. Pour over meat in casserole and place in oven at 300° for 3 hours. Serve with mashed potatoes and green beans.
Salt and pepper both sides of chicken. Place chicken in a baking dish; add 1 can mushrooms and 1 can green beans (drained). Take 2 packages chicken gravy mix, add mushroom and green bean juice and water to make 2 cups. Pour over chicken, mushrooms and green beans. Cover and bake about 1 1/2 hours at 350° or until chicken is tender. Serve with rice or mashed potatoes.
Mix all together, adding hot water last. Bake 20-30 minutes at 350° in floured pans (1 13x9 or 2 round or 2 8x8) until toothpick inserted in center comes out clean. Cool and serve, dust with powdered sugar, or frost.
Mix biscuit mix, brown sugar and cinnamon in a mixing bowl. Add milk. Drop by tablespoon onto greased pan. Bake at 400° for 10 to 15 minutes.
Cover; let stand until double in size. Knead and let set again for 1 1/2 hours. Bake at 350°.
Combine first 4 ingredients in a medium bowl; stir well. Add egg and next 2 ingredients and stir well. Pour oil to depth of 2 or 3-inches into a Dutch oven. Heat to 375°. Carefully drop batter by rounded tablespoon into oil. Cook only a few at a time. Cook until golden brown. Serve immediately. Yield: about 4 dozen.
With fork or pastry blender mix together dry ingredients. Combine remaining ingredients and mix with dry ingredients, stirring until moistened. Use hands to make dough into balls. Chill for 15 minutes before rolling or freeze until ready to use. Dough will remain soft in refrigerator and can be taken out and rolled at once. No matter how much you handle this dough, it will always be flaky and will do exactly as you want it to. Makes 2 double crusts or enough for a large (Watts Family Picnic Size) cobbler.
Beat eggs, oil, sugar and milk. Add almond and vanilla flavoring. Combine dry ingredients and beat until well blended (2 minutes). Pour into loaves and bake at 350° (2 loaf pans for 1 hour and 15 minutes, 3 loaf pans for 1 hour or 5 loaf pans for 45 minutes).
Heat oven to 350°. Grease and flour two 8-inch round baking pans. In large mixer bowl, beat butter, sugar and vanilla until creamy. Add egg yolks and beat well. Stir together flour, cocoa, baking powder, baking soda and salt. Add alternately with milk to butter mixture.
Combine butter, evaporated milk, sugar and salt in a saucepan over medium heat. Bring to a boil. Cook for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts. Stir really well and pour onto a buttered platter. Cool and cut into squares.
*Can use Pam cooking spray for health conscious adults. Spray several times during cooking process.
In a small mixer bowl, beat eggs on high speed for 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Drop batter by tablespoonfuls onto medium-hot ungreased griddle. Bake until puffed and bubbles break. Turn and bake other side until golden brown. Makes about 5 dozen 2-inch pancakes.
Cream together margarine, sugar and vanilla. Blend in flour and spread in the bottom of a 9-inch spring-form pan and 1 1/4 to 1 1/2 inches up the side.
Cut ingredients together and pat into a 9 x 13-inch pan. Bake at 325° for 15 minutes and cool.
Gradually add macaroni and salt to rapidly boiling water so water continues to boil. Cook, uncovered, stirring until tender. Drain macaroni after cooking. Beat egg and 2 tablespoons water until mixed. Dip chicken pieces into egg mix, then in cheese. Brown chicken in large skillet in hot oil. Pour off drippings. Add undrained tomatoes. Stir well to loosen brown bits in skillet. Add chicken, onion, green pepper and macaroni. Cover and cook 45 minutes or until chicken is fork-tender.
Bring to a boil the water and butter. Add the flour until it forms a ball. Remove from stove. Add eggs, one at a time, until smooth. Add salt. Spread in a 9 x 13-inch pan. Bake at 375° for 1/2 hour, then at 325° for 10 minutes. Cool.
Drain peaches, reserving 1/2 cup syrup. Tie spices in cheesecloth. In saucepan, combine reserved peach syrup, vinegar, sugar, orange slices, peaches and spices. Heat to boiling; simmer uncovered for 5 minutes. Cover and let cool to room temperature. Remove spice bag. Serve peaches warm or chilled. An average can of peaches contains 6 or 7 halves.
Pour large bag of beans in pot. Add water and ham hock. After 1 hour, divide beans and put in second large pot. After 2 hours, add third pot and divide beans from pot 1 and 2. Do the same for pot 4. Get on the phone and call everyone you know and invite them for dinner. Start cooking cornbread and making salad. Thirty-two came for dinner that night. (It was a sight.) Next night more beans, there were leftovers.
Cook, debone and cut in bite size pieces the chicken. Add rice. Saute in margarine, the celery, onion and pepper. Mix all ingredients. Add chicken and mushroom soups and bake in oven 30 minutes at 350° or microwave, covered with waxed paper, for 10 minutes on High.
Cover diced chicken with sauce at least 1 day before serving. Store in walk-in. Heat mixture in steamer 45 to 60 minutes. Place tortillas, covered, on warmer 1 to 2 hours before putting fajitas together. Place 1 ounce of mixture in center of tortilla. Wrap tortilla around mixture. Wrap 2 tortillas in foil for serving. Store in warmer until serving time. Have already cupped for serving one serving each of fajitas: 1/2 ounce grated cheese, 1/4 cup diced tomato and 1/4 cup chopped lettuce.
Sift flour and measure. Sift with baking powder, baking soda and salt. Cream butter. Add the sugar gradually, creaming as sugar is added. Add eggs, one at a time, beating each one thoroughly. Mash bananas and add to the first mixture. Stir in dry ingredients gradually. When well mixed, add the nuts. Put in a greased pan. Bake in moderate oven (325° to 350°) from 45 to 60 minutes.
Cook potato and onion until very tender in the smallest amount of water possible. Watch closely. Do not let it burn. Cut Velveeta cheese into small pieces and add along with milk. Add to potato and onion. Simmer for 5 minutes, but do not boil. Salt and pepper to taste. Makes 4 servings.
Combine both sugars, salt and flour until well blended. Then add oil, eggs, molasses and vanilla. Beat well. Add all spices and continue to beat for 2 minutes. Fold in apples. Pour into lightly greased 9 x 13-inch pan. Bake at 350° for 55 to 60 minutes. Dust top of cake lightly with confectioners sugar.
Place everything in a casserole dish and bake at 350° for 1 hour.
Heat shortening in a skillet and brown beef. Combine all ingredients in crock-pot. Cook on low for 8 to 10 hours or cook on high for 5 hours or cook on auto for 6 hours.
Cook potatoes and onions in 6 cups of water until done (soft). Add corn and half and half cream. Add butter. Serve hot with biscuits.
Melt marshmallows, candy bars and milk in double boiler. Let cool for approximately 10 minutes. Fold in Cool Whip and vanilla. Fill crust with mixture; refrigerate for 2 hours.
Cook noodles; drain. Fry meat; remove fat. Add everything but noodles and simmer until well mixed. Then mix noodles and put in a 4-quart casserole dish and top with cheese. Bake at 350° for 30 minutes.
Mix all ingredients. Pour into pie shell. Top with other crust; cut slits in top. Bake at 400° for 40 minutes. Top with glaze.
Mix together the canning salt, water and vinegar. Fill jars to 1/4-inch from top. Process 10 minutes in water bath. If a spicier taste is wanted, add 1 to 2 hot peppers to each pint.
Drain beans. Combine vinegar, sugar and oil. In saucepan, heat until sugar is dissolved. Cut up onion. Put beans and onion in large bowl. Pour liquid over beans. Cover. Refrigerate overnight.
Heat oven to 350°. Place ingredients in layers in 2-quart baking dish with tightly fitting cover.
Cream the cheese and 2 tablespoons butter until smooth. Add next 6 ingredients. Separate rolls into 4 rectangles. Put 1/2 cup meat mixture on each roll. Bring the 4 corners to top and twist. Brush top with 1 tablespoon butter. Bake on ungreased cookie sheet 20 to 25 minutes at 350°. Yields 4 servings.
Put cheese on bottom of crust. Mix eggs, cream and seasonings; pour on top. Sprinkle crushed bacon on top. Bake for 45 minutes or until knife comes out clean.
Brown sausage; drain. Add other ingredients. Cook 30 to 60 minutes. Sprinkle bowls of soup with Parmesan cheese. Serve with French or Italian bread.
Cook potatoes until tender; drain and mash. Add 2 teaspoons salt, butter and eggs, mixed with cream or evaporated milk. Whip until fluffy. Place in 3-quart baking dish. Whip cream until stiff. Add 1/2 teaspoon salt and pour over potatoes. Top with grated cheese and brown in hot oven at 425°.
In small bowl, beat orange juice, yogurt, soy sauce and honey with wire whisk until smooth. Rinse chicken and pat dry. Place chicken in small baking dish. Pour yogurt mixture over chicken; cover and refrigerate 30 minutes to overnight. Heat oven to 350°. In medium skillet, heat oil over medium heat; add garlic. Saute until lightly browned. Keep chicken in dish; spoon off yogurt mixture and add to garlic. Stir in curry, paprika, ginger, cumin and cornstarch. Cook, stirring until mixture thickens into a sauce, about 10 minutes. Pour sauce over chicken in baking dish; sprinkle with raisins. Bake 30 minutes or until chicken is fork-tender. Serve over hot rice.
Melt margarine. Add flour and stir until smooth. Add other ingredients and cook over medium to low heat, stirring constantly until thick and pasty color changes.
Beat margarine and brown sugar until creamy. Add eggs and vanilla; beat until light and fluffy. Gradually add in flour, soda and salt mixture. Stir in chocolate and nuts. Drop by tablespoonfuls on ungreased cookie sheets. Bake 10 minutes in 375° oven. Let stand 2 minutes before removing from pan. Makes 3 dozen 2 1/2-inch cookies.
Mix together persimmons and soda. Let stand while creaming together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon juice and brandy. Add persimmons and mix until blended. Sift flour, measure and sift again. Add baking powder, salt, cinnamon and nutmeg. Gradually blend into creamed mixture. Add currants and nuts. Mix until just well blended. Drop a level tablespoon of dough 2 inches apart onto lightly greased cookie sheet. Bake at 375° for 12 to 14 minutes or until brown. Makes about 5 dozen.
Blend cheeses with salmon and seasonings until smooth. Mold into small bowl lined with plastic wrap. Chill several hours. Unmold to serve, garnishing with sprigs of parsley. Serve with crackers, toast rounds or thin rye bread.
Keep potatoes covered with water to keep potatoes from turning black. When ready to make the recipe, drain potatoes thoroughly.
Stir and cook until it boils and thickens. Beat by hand a few strokes and put on Ritz crackers. Bake in 350° oven for 8 minutes and cool.
Combine cream cheese and peanut butter and beat until light and fluffy. Gradually add whipped topping and powdered sugar. Beat until smooth. Divide between crusts and freeze at least 8 hours before serving. Can be topped with shavings from chocolate candy bar.
Bake cake mix as directed on box in a 13 x 9 x 2-inch pan. Meanwhile, simmer pineapple and sugar. Remove cake from oven. Punch holes in it with handle of wooden spoon and cover with pineapple mixture; chill. Mix instant pudding as directed on box. Add coconut. Spread the mixture over pineapple. Cover with whipped topping and sprinkle with nuts.
Cook squash with onion. Drain off water and mash squash. Beat eggs and add milk, salt and pepper. Add cracker crumbs and sugar. Put in dish and bake 35 to 45 minutes at 375°. Place grated cheese on top during last five minutes.
Boil potatoes until tender. Peel, slice and place in a 2-quart greased casserole dish. Cook bacon until crisp. Reserve 1/4 cup drippings and set bacon aside. Add onions to drippings. Cook about 5 minutes. Add flour; cook 2 minutes. Whisk in water, vinegar, sugar, mustard, salt and pepper. Cook until thickened. Add bacon. Pour over potatoes and stir gently. Top with cheese. Bake at 375° for 35 to 45 minutes.
Sift flour, baking powder, salt and paprika together. Add beaten egg yolks and milk. Fold in stiffly beaten egg whites. Fry in deep hot fat until golden brown. Drain and serve hot. Serves 6 to 8.
Mix eggs, milk, mustard and bread cubes. Stir in cheese and sausage. Pour into casserole. Refrigerate overnight. Bake at 350° for 45 minutes or until set.
Preheat oven to 450°. Combine ingredients with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes, until golden brown.
Mix sour cream, lemon juice, salt, sugar and pineapple in large bowl; stir well. Add pecans and bananas along with Cool Whip. Pour into 9 x 13-inch pan or fill cupcake papers in muffin tins. Freeze.
Season chicken with salt and pepper, lemon juice, oregano, garlic and oil. Dot with butter. Bake at 350° until golden brown (approximately 1 1/2 hours), basting frequently.
Rub salad bowl with cut clove of garlic. Put all remaining ingredients into bowl. Toss.
Combine all ingredients and put into 9 x 12-inch casserole dish. Cover with cheese and chips. Bake at 350° for 45 minutes.
Thaw crab legs. In large skillet, saute garlic and onion in oil. Push to one side of pan, add chicken and brown well. Remove from pan. Crumble sausage	into pan and	add rice. Cook and stir over high heat until rice is lightly toasted. Return chicken to cooked mixture with seasonings and chicken broth. Bring to boil, simmer covered for 20 minutes or until rice is tender. Carefully fold in crab, tomato, peas and pimiento. Simmer covered 15 minutes longer. Remove cover from skillet and cook until all moisture is absorbed. Sprinkle with parsley. Makes 4 servings.
Combine Bisquick and milk in bowl; mix well. Add Cheez Whiz and sausage; mix well. Drop by spoonfuls onto baking sheet. Bake at 425° for 15 minutes or until brown. Drain. Yield: 48 servings.
Mix flour, baking soda and salt; set aside. In a large bowl, mix at medium speed the butter and sugar; beat until fluffy. Slowly beat in corn syrup, then egg and vanilla. Beat in flour mixture until blended. Stir in pecans and half of the chocolate chunks and spread evenly in ungreased 15 1/2 x 10 1/2 x 1-inch pan. Sprinkle remaining chocolate on top. Bake in oven at 350° for 30 minutes or until lightly browned. Cool on rack. Cut into squares. Makes about 2 dozen.
Microwave the water on High until boiling in a 1 1/2 quart casserole or use	the conventional range to boil. Add grits, butter, salt and pepper to the water. Cover with waxed paper. Microwave at High 5 minutes, stirring twice. Stir some of the hot grits into the beaten eggs. Stir in 1 cup of cheese and add egg-cheese mixture to grits. Stir well to mix. Microwave on High 5	minutes. Rotate dish 1/2 turn after 2 minutes. Sprinkle the reserved 1/2	cup cheese on top of mixture. Cover. Microwave on High 2 minutes or until cheese melts. Let stand 3 to 4 minutes before serving. Serve hot. Yield: 6 to 8 servings.
Preheat oven to 425°. Cut potatoes in half lengthwise and then into 3 wedges per half. Combine all ingredients in bowl; mix well. Bake in shallow baking pan for 30 to 35 minutes or until potatoes are light brown and tender, turning occasionally. Serve potatoes hot. Makes 4 servings.
Cream together with mixer peanut butter and cream cheese. Add milk and sugar. Mix well. Add Cool Whip. Mix well. Pour in 3 graham cracker crusts. Freeze. Top with chocolate syrup or hot fudge or eat plain.
Place half the onion in mixing bowl. Arrange crabmeat over onion. Sprinkle with remaining onion. Blend remaining ingredients; pour over top. Refrigerate for 1 hour. Toss and serve. Makes 4 servings.
Sift flour, soda, cinnamon and salt. Beat eggs, add sugar, oil and vanilla. Add dry ingredients. Fold in chopped apples and nuts. Bake at 350° in 9 x 13-inch greased pan for 40 to 50 minutes. Serves 12 to 15. Serve with whipped cream or ice cream.
Place chicken in a greased 13 x 9 x 2-inch baking pan. Combine garlic salt, celery salt and paprika. Sprinkle over chicken. Bake uncovered at 425° for 20 minutes. Remove chicken from pan.
Peel cooked eggs and cut in quarters. Carefully scoop out. Mix yolks, mayonnaise and relish. Fill quartered eggs with mixture.
Mix in order. Sift together flour and baking soda. Mix and blend ingredients. Pour into buttered and floured 9 x 13-inch pan. Bake 40 to 45 minutes at 350°.
Whip the heavy cream with 4 teaspoons of sugar and vanilla. Keep chilled. Make full strength coffee and pour into 6 Irish coffee mugs. Fill each cup to within one inch of the top. Add 1 teaspoon sugar and stir. Into each mug pour 1 jigger of Irish whiskey. Then add 3 tablespoons of whipped cream and serve.
Saute hamburger and onion; drain. Place back in deep skillet or heavy 2-quart pot. Add tomato sauce, water, chili powder, vinegar, salt and pepper. Cook on low heat for 1 to 1 1/2 hours. Add small amounts of water to prevent sticking. Cook until most of liquid has evaporated. Serve on hot dogs and rolls with slaw, mustard and onion.
Preheat oven to 425 degrees. Beat sugar, eggs, oleo and vanilla together. Add the eggs one at a time. Add the syrup and beat well. Stir in chopped pecans.
Dip tomato slices in flour; coat well. Dip into egg, then into breadcrumbs, mixed with salt and pepper. Refrigerate 1/2 hour or more. Fry in 1/2-inch oil at 375° in electric skillet until brown.
Boil zucchini for 3 minutes in salt water. Drain. Add cream of chicken soup. Mix dressing (spice and all) with butter in an 8 x 10-inch baking dish. Layer 1/2 dressing mix, cream of mushroom soup and rest of dressing. Bake for 30 to 35 minutes. Makes a large dish.
In a large bowl combine all ingredients. Stir gently until well blended. Cover and chill several hours or overnight.
Bone chicken breasts and cut in half down center. Flatten each fillet by pounding gently with cleaver. Be very careful not to break the fillet. Next, place a 1-inch slice of chilled butter (2 inches long) in the center of each fillet. Sprinkle with salt, pepper and the minced mushrooms and minced parsley. Roll up and tuck in the ends so that butter is well enclosed. Dip the rolled chicken fillets into a beaten egg and roll in bread crumbs. Fry in oil and butter for 5 minutes browning it on all sides. Garnish with lemon slices.
In 5-quart Dutch oven, brown ground beef. Drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Makes 10 (1 1/2-cup) servings.
Drain peppers, rinse and dry in colander. Puree in a blender. Combine with other ingredients and blend until smooth.
Put sliced peaches with juice in a large oblong Pyrex. Spread crushed pineapple with juice over peaches. Sprinkle sugar over pineapple. Sprinkle yellow cake mix over pineapple. Cut slices of oleo and place on top of cake mix. Sprinkle coconut on oleo. Bake at 350° for 1 hour.
Beat together the orange juice, butter, egg and sugar. Add the walnuts and cranberries. Sift together the flour, salt and baking soda. Add this to the batter. Spoon into a buttered loaf pan (9 x 5-inch). Bake 1 hour at 325°.
Cut potatoes up like fries. Add salt and pepper and cut up onion. Cook potatoes and onion in Crisco until done. Add cream-style corn. Cook about 5 minutes. Add Cheddar cheese, then cover. When cheese melts, it's ready to serve.
Mix all ingredients together. Make into balls. Brown in large skillet. Drain off excess grease. Add soup and water. Simmer for 1 1/2 hours.
Roll out crescent rolls and press into pizza pan, sprayed with low-fat cooking spray. Cook until golden brown at temperature on roll can. Mix cream cheese and dill weed; spread over cooled crust. Top with remaining ingredients. Sprinkle top with lemon pepper. Refrigerate.
Add 7-Up and sherbet together in a punch bowl. Let stand for 10 minutes. Stir and serve.
Saute sausage. Drain all the grease off, beat eggs with milk, salt and mustard. Layer the cubes of bread, sausage and cheese in a 9 x 13-inch baking dish. Pour liquid mixture on top. Refrigerate overnight. Bake in a 350° oven for 45 minutes. Serve with fresh fruit and English muffins. Makes 8 servings.
Cut chicken into small bite size cubes. Fry in 2 tablespoons butter or margarine. When cooked, remove from pan and drain any fluid. Place on pan on medium-high and melt butter. Add flour to make paste, then add milk, cheese and mustard. As mixture boils it will thicken. If not, add 1 to 2 more tablespoons flour. Add chicken. Best served over brown rice.
In medium bowl combine jello and boiling water. Stir with rubber spatula until jello is completely dissolved. Cool. Add bananas, pecans, strawberries and pineapple to jello; stir to combine. Divide in half. Pour half the jello mixture into 12 x 8-inch pan; refrigerate until set. Keep remaining jello at room temperature. Spread sour cream evenly over set jello in pan. Pour on remaining jello. Cover and refrigerate.
Mix and boil the sugar, cocoa, margarine and milk for 3 1/2 minutes over medium heat; bring to a full boil. Remove quickly and add the oatmeal, peanut butter and vanilla. Drop by spoonful onto wax paper and cool. Makes 2 1/2 to 3 dozen.
Pound chicken breasts until flat; sprinkle with salt and pepper. Sprinkle each with 1/2 teaspoon parsley, 1 1/2 teaspoons butter and 1 teaspoon cheese. Roll up and secure with toothpicks. Dip rolls in milk and roll on coating mix. Place in a greased 11 x 7 x 2-inch baking dish. Bake at 350° for 30 minutes; drain. Combine soup and broth. Pour over chicken; bake 30 minutes. Yield: 8 servings.
Cut squash in half and de-seed. Put 1/2 cup water on a baking sheet. Place squash, skin side up, on baking sheet and cook 20 minutes at 300° or until soft. Scrape or grate like spaghetti. Top with spaghetti sauce and serve.
Cook chicken breasts with carrots, celery and onion. Drain of all liquid and vegetables. Place chicken in a pan and put in freezer. Cut grapes in half. Mince up nuts. Mix in a separate bowl the mayonnaise, poppy seed and honey. Cut up almost frozen chicken into chunks. Combine everything in a bowl; salt and pepper to taste. Chill for at least two hours. Serve.
Sift together cornmeal, flour, baking powder and salt. In another bowl, combine egg, milk and cracklin's. Combine with dry ingredients. Beat well and pour into a greased pan or skillet. Bake in a moderate oven until done and brown on top. Ain't nuthin' better with a big pot of red beans.
Brown beef; add next 5 ingredients and simmer, covered, for 30 minutes. Cook lasagne noodles. Whip the cream cheese, sour cream and onions together. In a greased dish (13 x 9-inch), put a layer of lasagne noodles to cover bottom, then spread half of cream cheese mixture on noodles, then half of meat mixture on top of cream cheese mixture; repeat once. Top with grated Cheddar cheese. Bake at 350° for 45 minutes; let set up about 30 minutes before cutting.