HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the cream cheese, vinegar, sugar, mustard, pepper, garlic powder, egg and oil in blender. Combine the last 4 ingredients. Add dressing just before serving.
Mix well the flour, sugar and salt. Add milk. Cook on medium heat. I like to put in a little cream cheese as it thickens. Slowly pour in egg yolks. Add vanilla. Let cool. Use bananas. Top with Cool Whip.
Mix all together very well and bake at 350° until golden brown on top, approximately 30 to 45 minutes.
Mix together oil and liquids until creamy. Add to flour and salt. Mix with fork. Roll out between wax paper. Makes two 9-inch shells.
Pour cherry pie filling in the bottom of an oblong glass baking dish, next add crushed pineapple, spreading out over the cherries, next add the dry cake mix over the fruit, then the pecans, slice the butter and place over the pecans, covering the whole top. Bake at 350 degrees for 35 - 40 min. or until golden on top. Serve with ice cream.
In a bowl, combine the first six ingredients (batter will be thick). Spoon into greased 8 inch round baking pan. Drizzle with butter; sprinkle with additional parmesan cheese if desired. Bake at 400° for 20 - 25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges. Serve warm.
Dissolve unflavored gelatin in cold water over low heat. In medium bowl add Kraft Thousand Island dressing to softened cream cheese. Stir in fresh lemon juice, salt and gelatin to dressing and cream cheese mixture. Add chopped, cooked shrimp and celery. Pour into mold pan and chill until firm.
Mix first 5 ingredients to form a stiff dough and roll into a rectangle. Mix hamburger, water and salt; sprinkle on a little flour so mixture will stick together. Now spread hamburger mixture over dough. Roll up like a jelly roll. Cut into 1 1/2-inch slices. Mix next 7 ingredients and simmer for about 35 minutes. Now transfer this mixture to a 9 x 13-inch baking dish. Then lay hamburger roll on top and add the 1 pint water. Bake in a slow oven for about 30 minutes.
Brown beef and onions; drain. Add remaining ingredients, except Cheddar cheese. Let bubble a few minutes. Pour beef and vegetable mixture into casserole dish. Top with grated cheese and bake, covered, 30 to 35 minutes at 350°.
Mix shortening, sugar and milk. Add remaining ingredients; mix well. Chill in refrigerator. Take out and roll the size desired. Bake at 325° for 8 to 10 minutes.
Beat eggs, milk, salt and pepper. Cook macaroni and drain good. Layer macaroni and cheese. Then, pour mixture of egg and milk over this and let stand 2 hours. Cook at 350° until set, about 30 minutes.
Mix milk, sugar and margarine and bring to boil over medium heat. When it bubbles all over, a low heat start, start timing. Boil 8 minutes. Take off heat and stir in chocolate chips until melted; then add marshmallow cream. Add chopped pecans. Pour out on greased pans.
In large skillet, brown roast on both sides in hot oil over medium-high flame. Remove roast to a 3-quart shallow casserole. Add garlic and onion to skillet; reduce flame to medium-low and saute until onion is soft. Add undrained pineapple and tomatoes, tomato paste, sugar, mustard, peppers and salt. Stir to blend. Simmer, uncovered, 15 minutes. Pour sauce over roast. Cover with foil. Bake in 350° gas oven 1 hour. Remove foil; bake 30 minutes longer or until beef is tender. Yield: 6 servings.
Melt peanut butter and margarine and mix thoroughly 1 1/2 minutes in microwave. Put in large bowl the sugar and Rice Krispies. Mix together. Pour peanut butter mixture over Rice Krispies mixture and mix thoroughly. Form into 1-inch balls and chill overnight. Makes about 100 balls.
Place tabouli mix into a bowl. Add all ingredients except lettuce. Refrigerate 1/2 to 1 hour to absorb water and blend flavors. Serve on bed of lettuce with fresh parsley, radishes, etc., as garnish.
Combine all ingredients in heavy saucepan. Simmer until thick. Pour into hot sterilized jars. Seal immediately.
Mix all ingredients together. Pour into greased pan or muffin tins. Bake at 400° until brown.
Dissolve gelatin in 2 cups of boiling water. Stir in remaining ingredients and let stand in refrigerator until firm.
Combine sugar with water and Karo. Cook over low heat, stirring constantly until sugar is dissolved. Continue cooking until very hard, brittle ball is formed or a thread spins (275° or 280° on candy thermometer). Remove from fire. Add syrup gradually to 2 stiffly beaten egg whites beaten until stiff but not dry. Turn to medium speed and continue beating until stiff. Add vanilla and nuts. Drop from teaspoon on waxed paper.
Cut broccoli into 1/2-inch pieces. Steam in 1/2 cup water until tender; do not drain. Set aside. Melt butter in large pot and add flour to make a roux. Cook 2 minutes. Add chicken stock, stirring with wire whisk and bring to boil. Turn heat to low. Add broccoli, sliced mushrooms, half and half, spices and cheese. Heat, but do not boil.
Combine all ingredients. Cover with plastic wrap. Cook on High in microwave for 5 minutes, stirring once. Let stand several minutes. Serve with ribs, chicken, chops and hamburgers.
Slice potatoes 1/8-inch thick. Put half in crock-pot. Add half of soup, half of ham and half of onion. Put other half of potatoes, soup, ham and onion. Pour milk over top. Stir slightly. Cook on low for 8 to 9 hours or on high 4 to 5. Can add 1/2 cup grated cheese before serving.
Mix the first 5 ingredients. Mix and let stand until warm the yeast packets, flour, warm water and eggs. Add to first mixture and beat. Cover and let stand 1 hour. Add 3 1/2 to 4 cups flour. Knead until smooth (leave dough moist; will feel slightly sticky). Put in buttered bowl and butter top of mixture. Let stand in refrigerator at least 1 1/2 hours. (Roll out dough; cut and fold over. Brush with melted butter. Cover and let rise 2 hours.) Bake at 425° for 15 to 20 minutes.
In large punch bowl, combine punch and pineapple juice; mix well. Add cherry soda. Unmold and float fruited ice ring on surface.
Preheat oven to 350°. Spread pie filling in bottom of a greased 13 x 9 x 2-inch baking pan. Arrange pineapple chunks over cherries. Sprinkle with the cake mix. Cover with melted margarine and top with coconut and pecans or walnuts. Bake 1 hour or until done. Serve warm with ice cream or may be served cold.
Bake cake as directed, using pineapple juice instead of water. Cool! Mix cream cheese with milk and blend with pudding for 2 minutes. After cake is cool, spread with cream cheese mixture. Cover with crushed pineapple, then spread with Cool Whip. Bake in a 9 x 13-inch pan. Refrigerate overnight. Serves 12.
Melt butter in skillet over medium heat. In a bowl, gently beat eggs and blend in sour cream and seasonings. Put egg mixture in skillet and cook to desired firmness. Serves 4.
Combine first 5 ingredients and cook over moderate heat until well blended. Add the milk and bring to a boil, stirring constantly until thickened. Remove from heat. Stir in vanilla. Serve warm over ice cream.
Heat oven to 350°. Sift flour, soda, salt and sugar together into a large bowl. Add butter. With a pastry blender or two knives cut in the butter until the mixture looks like coarse meal. Stir in raisins and caraway seed. Add milk gradually. Mix until well blended. Turn dough out onto a lightly floured board or pastry cloth and knead about 1 minute. Cut dough in half. Shape each half into a round ball. Place on a greased cookie sheet. Flatten the balls slightly with the hand. With a knife, make a shallow cross on the top of each ball. Bake about 1 hour, until well browned. Cool. Makes 2 loaves.
Mix all ingredients well except potatoes and put into casserole dish. Put diced potatoes on top. Bake at 300° for about 45 minutes or until potatoes are tender and begin to brown.
Use a 9 x 13 x 2-inch dish. Melt margarine in dish. Mix flour, sugar and milk. Batter will be thin. Pour over margarine in dish. Add fruit. Spoon over mixture. Bake at 350° for 50 to 55 minutes.
Quarter potatoes; add 1/2 teaspoon salt and set aside. Combine beef, bread crumbs, milk, onion and seasoning. Mix well; shape into egg-shaped balls. Roll into flour. Fry until brown in oil. Add 2 cups of water. Place potatoes in pan with meat. Cover and simmer for 45 to 60 minutes or until done.
Spray a 13 x 9-inch pan or glass baking dish with Pam. Put coconut and pecans on the bottom. Mix German chocolate cake mix according to the box. Pour over the nuts and coconut. Melt cream cheese and margarine together. Stir in powdered sugar. Pour over the cake. Bake at 350° for 45 minutes.
Grease	pan (9 x 13-inch). Put coconut on bottom of pan. Mix Swiss chocolate cake mix by directions and pour over coconut. Mix cream cheese, margarine and powdered sugar. Put this mixture in globs on cake and swirl. Bake at 350° for 40 minutes.
Rinse the peas and place them in a deep saucepan with 2 1/2 cups cold water. Bring to a boil, then reduce heat to a simmer. Cook until peas are almost soft, about an hour. Stir in tomatoes, scallions, celery, onion, chili pepper and salt. Simmer 25 minutes over medium heat. Mix in lime juice and season to taste with pepper.
Brown onion, green pepper and mushrooms with ground beef. Pour off any fat. Take off heat. Stir in tomato sauce, then slightly beaten egg, seasonings and spices. Pour mixture into pie shell. Top with cheeses.
Heat oven to 350°. Spray 13 x 9-inch baking dish with Pam. Combine Ricotta, egg whites, Parmesan, Italian seasoning and salt. Fill each manicotti with cheese mixture. Top with vegetables. Cover with combined sauce and wine. Cover dish with foil and bake 40 minutes or until pasta is tender.
Sift together sugar and flour. Add remaining ingredients and mix well. Pour into a 9-inch pie shell. Bake at 350° for 30 to 40 minutes or until toothpick comes out clean.
Place hens skin side up in a 13 x 9 x 2-inch baking dish. Sprinkle with salt and broil 6 inches from heat, 3 to 5 minutes or until skin is lightly browned. Combine peaches and remaining ingredients in small saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Pour sauce over hens. Bake, uncovered, at 375° for 30 minutes or until done. Yield: 4 servings.
Mix all ingredients. Marinate chicken for up to 3 days. Works best for chicken with bones.
Melt marshmallows with milk in top of double boiler. Pour hot mixture over Jell-O in large bowl. Stir until Jell-O is dissolved, then stir in cream cheese (cheese may be softened in microwave) until cheese dissolves. Then add pineapple with juice. Cool slightly and blend in mayonnaise and whipping cream. Chill overnight or until firm. Serves 12.
Cook broccoli and cauliflower until tender. While this is cooking, saute chopped onion in margarine. Add milk to sauteed onion and also add Velveeta cheese to make cheese sauce. Drain vegetables. Mix in beaten eggs and pour cheese sauce on vegetables.
Trim fat from roast. Place roast and seasonings in a large crock-pot. Cover and simmer for eight hours. Add water while cooking if needed. Remove fat and bone. Stir until meat falls apart. Serve on French rolls with "horsey sauce" (horseradish) and dip in broth from meat.
Combine all ingredients and store in airtight container. Add 2 to 3 teaspoons of mix to 1 cup hot water.
Mix shortening, sugar and eggs. Sift and stir in the remaining ingredients. Roll in balls, walnut size, and roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place on ungreased cookie sheet 2 inches apart. Bake in 400° oven for 8 to 10 minutes.
Brown ground chuck in skillet, stirring until crumbly; drain well. Add remaining ingredients and simmer for 20 minutes, stirring occasionally. Serve on hamburger buns. Makes 6 to 8 servings.
For crust, unroll crescent rolls. Pat into a 15 x 10 x 1-inch ungreased baking pan. Bake in a 375° oven for 12 minutes or until golden. Cool completely. In a medium mixing bowl, stir together cream cheese, sour cream and dressing mix until smooth. Spread on top of cooled crust. Top with chopped or sliced mixed vegetables. Sprinkle cheese over vegetables. Cut in 2-inch squares. (Great for an appetizer or at a picnic!) Serves 35.
Cream together the first 5 ingredients. Blend in remaining ingredients. Spread in a greased 13 x 9-inch pan. Bake at 375° for 15 or 20 minutes, or until light golden brown.
In a large soup kettle, saute onion in butter until tender. Add water, cabbage, potatoes, bouillon cubes, pepper and garlic. Cover and simmer for 20 to 25 minutes. Stir in ham. Makes 12 to 14 servings.
Cook broccoli or spinach and layer in casserole with mushrooms and dressing and mushroom soup. Bake at 350° for 1/2 hour.
Add hot water to corn meal, then shortening, sugar and salt. When well mixed, add milk and well beaten eggs. Bake 30 to 40 minutes in a moderate oven at 375°.
Mix sugar, salt and cocoa together. Add eggs; mix well. Stir in vanilla and milk. Add melted margarine, then coconut. Pour into 2 unbaked pie shells. Bake in a 350° oven for about 40 minutes, or until firm. A cup of nuts for each pie may be added, if desired.
Add eggs to first 4 ingredients. Stir and blend flour, soda, cream of tartar, salt and vanilla. Mix with butter and egg mixture. Drop on ungreased cookie sheet. Bake at 350° for 10 minutes until light brown. Do not overcook. Let stand on cookie sheet a few minutes before removing.
Mix preceding ingredients well; pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or longer. Cool before cutting.
Dice cauliflower into "hash brown" sized pieces and set aside. Cut bacon crossways in 1/2-inch pieces; saut until almost crisp. Add onion and continue simmering a few minutes. Add chicken. Heat through. Place in bowl with slotted spoon, reserving a tablespoon of bacon drippings in skillet.
Empty the can into a strainer over a pan. Push the cherries through the strainer (mash them in a blender first if this is difficult). Add the water and cook over a medium heat until the mixture starts to boil. Mix the cornstarch and sugar with a little water. Add this to the soup. Cook for 10 minutes, stirring all the time. Add lemon juice. Pour into a bowl and chill in the refrigerator. Serve with a spoonful of cream and a few mint leaves.
Combine all ingredients except 1 cup of nuts. Chill and shape into a ball.	Roll ball in the other cup of chopped nuts.
In 3-quart saucepan, heat olive oil. Add onion and garlic. Cook until tender. Add wild rice, salt and pepper; stir. Add chicken stock; bring to boil. Reduce heat to simmer; cook until rice is tender (30 to 60 minutes). If all liquid is not absorbed but rice is tender, strain off liquid.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Mix cream cheese, eggs and sugar until blended well. Cut 1 roll of cookie dough into 1/2-inch slices; line the bottom of the pan. Pour the cheese mixture over the slices, then cut the second roll into 1/2-inch slices and place on top of the mixture. Do not push down. Bake for 30 to 35 minutes, until brown. Slice when cool.
Mix first 4 ingredients. Cook for 5 minutes. Set aside and add margarine.
Combine the first 7 ingredients. Spread evenly over the bottom of a glass 9-inch baking dish or pie dish. Sprinkle a layer of tomatoes over the bean mixture. Sprinkle a layer of cheese over all. Let set in refrigerator from 2 to 24 hours. Serve with taco chips.
Combine squash and onions in a large container. Cover with ice and salt; set aside for 1 hour. Put bell peppers on ice the last 5 minutes of the hour. Drain and rinse well. Combine vinegar, sugar and spices; bring to a boil. Pour into sterilized jars and seal.
Cook squash and onion until done. Mash. Add salt, pepper, cheese, egg, margarine, milk and cracker crumbs. Combine well. Pour in casserole dish. Bake at 325° for 30 minutes.
Preheat oven to 400°. Meanwhile, press biscuits into 12-inch round greased pizza pan, pinching edges of biscuits together to seal. Bake 10 minutes.
Cook broccoli; drain. Mix with uncooked rice, Cheez Whiz and soup, undiluted. Bake at 350° for 30 minutes. Serves 4 to 6 people.
Mix all ingredients together, then roll into shape of logs. Roll each log in sugar/cinnamon mixture. Bake for 15 to 20 minutes at 325°.
Sprinkle chicken with cornstarch. Turn wok to high heat. Add oil. Add chicken. Toss about 3 to 5 minutes. Add green pepper and mushrooms, toss about 2 minutes more. Add sugar and oyster sauce. Mix. Add broth at end. Serve with or over rice. Prep time: 10 minutes. Cook time: 8 minutes.
Crush cookies fine. Melt butter and add cookies, except 1/4 cup for top. Place in bottom of 9 x 13-inch pan. Add cream cheese, Cool Whip and then pudding. Repeat Cool Whip and pudding. Place 1/4 cup on top.
Slice carrots. Cook in enough water to cover until tender. Add other ingredients and simmer 5 minutes.
Slice apples into deep pan. Add about 1 cup of water. Sprinkle sugar and cinnamon over apples. Combine the melted oleo, flour, brown sugar and oatmeal. Put this mixture on top of apples and bake until brown.
Combine pudding, gelatin, water and lemon juice. Cook until mixture boils. Then cool. Fold whipped topping into cooled gelatin mixture. Stir in strawberries. Pour into baked pie shell. Garnish with whipped topping and strawberries.
Scrub cukes. Do not peel. In 5-quart bowl, sprinkle salt over cukes, onion and pepper. Stir gently. Let stand with foil on, 1 to 3 hours or overnight. If overnight, place in refrigerator. Drain off liquid. Combine vinegar, sugar and seeds. Pour over cuke/onion/pepper. Stir and cover. Let stand 36 hours in refrigerator. Store, covered, in refrigerator. Makes 1 1/2 quarts or 6 cups.
Remove skin and bones from salmon. Flake the fish. Combine cream cheese, lemon juice, onion, horseradish, salt and flaked fish. Mix thoroughly. Place mixture on wax paper and shape into a log. Chill for several hours. Combine pecans and parsley. Roll salmon log in parsley-nut mixture. Chill. Serve with crackers. Makes about 2 cups.
Melt chocolate and butter in medium saucepan. Remove from heat. Add remaining ingredients. If too wet, add more oatmeal. If too dry, add more bourbon. Roll into balls, then roll in powdered sugar. Let stand overnight at room temperature.
Mix together Cheddar cheese and Monterey Jack cheese after shredding. Cook noodles until tender; drain and set aside. Brown ground beef in large skillet with onion. Drain excess grease. In 9 x 13-inch pan, layer noodles, ground beef and cheeses. Make another layer the same, this time add the cottage cheese before the ground beef. Bake at 425° for 15 minutes.
Whip together butter and powdered sugar. Moisten diced white bread with milk. Add diced bread and chocolate heated gently until liquid to butter mix. Whip egg whites and granulated sugar to an oily consistency; carefully fold the whisked egg whites into the mixture. Stir in flour, bread crumbs and grated hazelnuts.
Cut up greens to desired cut. Wash greens. Do not drain. Heat bacon drippings in boiler that you would cook greens in until hot. Put greens in boiler. Stir, then cover. Reduce heat to low. Stir every once in a while until done.
Drain excess juice from cucumbers. Place in a bowl and add dill weed, sugar, salt, pepper and lemon juice; mix well. Fold in sour cream and chill thoroughly. Great on boiled fish, baked potatoes or as dip for your favorite crackers. Yield: 2 cups.
Mix vegetables, soup, 1/2 package cheese, sour cream, pepper and 1/2 can onion rings. Put in 2-quart baking dish (sprayed with Pam). Bake, covered, at 350° for 45 minutes. Add the rest of the cheese and onion rings. Bake, uncovered, for 5 minutes.
Combine hot roll mix, yeast packet (in box) and sugar; mix well. Stir in hot water, margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes, until smooth. Sprinkle additional flour over surface to reduce stickiness. Cover dough with large bowl; let rest for 5 minutes.
Simmer garlic and onion in a little olive oil; add sliced zucchini. Cook until tender. Add 1 can tomatoes or some sliced or diced fresh ones. Season with salt, pepper and a little basil. Top with mozzarella cheese. This can be done in skillet or placed in baking dish and placed in oven at 350° until cheese melts, approximately 25 minutes.
Mix zucchini, oil, eggs and nuts in blender. Mix together the remaining ingredients and the zucchini mixture. Pour into 2 greased bread baking pans. Bake at 350° for 1 hour.
Mix mayonnaise, salad dressing, salt, pepper, sugar and vinegar. Pour over cabbage. Mix well. Chill.
Beat eggs, add remaining ingredients except chilies. Fold in chilies. Pour into greased 9 x 13 inch baking dish. Bake at 350° for 20 minutes or until cooked all the way through. Serve hot. Makes 10 to 12 servings. You may substitute bacon with breakfast sausage or smokey links that have been cooked and cut into bite size pieces.
Fry bacon and drain excess oil. Add onions. Fry until tender. Pour into pie shell. Mix eggs, milk, Bisquick and seasonings in bowl. Pour over onions and bacon. Grate cheese and sprinkle on top of pie. Garnish with broccoli flowerets. Bake in oven at 350° for 20 to 25 minutes.
Brown and scramble beef and sausage until done. Add bell pepper and onion; cook until tender. Drain well. Add remaining ingredients. Pour into a casserole dish or pan and bake until bubbly hot.
Crush wafers and add powdered sugar and melted butter. Add orange juice (full strength) and pecans. Make into small balls and roll in coconut.
Scrub potatoes. Dry on paper towel and rub skins with Crisco. Bake potatoes until done. Remove from oven and cut into lengthwise. Scoop out potato. Save potato skins. Mash potato with the onion, Cheez Whiz, oleo, salt and pepper. Add enough milk to make potatoes fluffy. Scoop potato mixture back into potato skins. Place on cookie sheet. Bake at 350° for 30 to 45 minutes or until lightly browned. Serve with sour cream, if desired. Serves 4.
Mix the first 5 ingredients in a pan and boil. Add peanut butter and stir until melted. Add oats and vanilla. Mix well. Drop by teaspoons onto waxed paper. Let cool at room temperature. Makes about 24 cookies.
Preheat oven to 400°. In a 2-quart shallow baking dish (12 x 8 x 2-inch), arrange chicken, skin side down. Pour melted butter over chicken. Bake for 30 minutes. Turn chicken. Bake 20 minutes more.
Mix all ingredients. Place in 2 Pet pie crusts. Bake at 350° for 25 minutes or until set.
Bake potatoes at 450° for 45 minutes or until fork-tender. Let stand 5 minutes. Cut a thin slice off top of each potato. Carefully scoop out potato insides; reserve shells. In large bowl, with electric mixer at medium speed, beat potatoes and margarine until creamy. Gradually beat in milk, garlic powder and black pepper. Stir in broccoli and red pepper. Spoon mixture into shells. Place in baking dish. Bake at 375° for 25 minutes.
In large, shallow dish or self-sealing plastic bag, combine lemon juice, water, oil, rosemary, garlic and bouillon. Mix well. Add steak; cover dish or seal bag. Marinate 6 hours or overnight, turning occasionally. Prepare outdoor grill for cooking. Remove meat from marinade. Transfer marinade to small saucepan. Bring to a boil. Boil 1 minute and set aside. Place steak on grill. Grill 15 minutes, basting frequently with marinade. To serve, slice steak thinly and accompany with fettuccine and green beans. Yields 5 servings (per serving 475 calories, 18 g fat).
Combine cornmeal, salt and butter and add to boiling water slowly, beating until smooth over heat. Remove from heat; add baking powder to eggs and combine with milk. Add to cornmeal mixture, stirring well. Turn into greased 8 x 8 x 2-inch pan and bake 40 minutes at 350°.
In top of double boiler, over simmering water, melt, until smooth, the milk chocolate morsels. Add Eagle Brand milk, Karo syrup, butter or margarine, stirring often. When smooth, cook, without stirring, for 30 minutes over hot water. Put through blender until smooth. Makes 1 quart.
Cook first 5 ingredients until thick; add a pinch of salt. Add cheese; stir until cheese melts. Add 1 small jar pimentos and 2 or 3 sweet pickles, cut up fine.