HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the cream cheese, butter and sugar; set aside. In large bowl, mix milk, pudding and Cool Whip. Add cheese mixture. Layer with crushed Oreos.
Put sugar, milk, butter and cocoa into saucepan. Bring to a boil and cook one minute. Remove from heat and quickly add oatmeal, peanut butter, vanilla and nuts. Drop by teaspoon on wax paper. Let stand one-half hour until day.
Mix drink mix in 1 gallon water in large bowl. Add sugar and juices, mixing well. Pour over sherbet in punch bowl. Add ginger ale just before serving. Yields approximately 40 servings.
Cream butter, peanut butter and sugars. Add eggs and vanilla. Beat well. Add dry ingredients and mix thoroughly. Form in small balls on cookie sheet and flatten with fork. Bake at 350° for 10 minutes. Makes 3 to 4 dozen.
In a medium bowl, mix the peppers, lemon juice, cilantro, cumin, chili powder and black pepper. Let stand for 30 minutes. Meanwhile, in another medium bowl, mix the tomatoes, avocado, onions, lime peel and juice. Cover and refrigerate the guacamole until needed. Place the tortillas on individual plates. Divide the pepper mixture evenly with the lettuce and jicama and roll up the tortilla to enclose the filling. Serve with the guacamole. Serves 4.
Melt butter in a 9 x 9 x 2-inch baking dish. Mix the rest of the ingredients together except the pie filling. Pour over the melted butter. Do not stir. Spoon the pie filling onto mixture. Do not stir. Bake at 325° for 50 minutes. Serve warm.
Mix all ingredients. Pour into a 13 x 9-inch baking dish. Bake 1 hour at 350°.
Mix Ricotta, Mozzarella, egg, parsley and grated cheese. In a 9 x 13 pan, spoon about 2 tablespoons sauce in bottom of pan. Layer uncooked lasagna sheets in pan. Spoon the Ricotta mix on top, then sprinkle some chopped meatballs on top. Spoon some sauce on top. Then start again with the lasagna sheets, Ricotta mix, chopped meat and sauce. Do a third layer of lasagna sheets, Ricotta mix, chopped meat and sauce. Now place lasagna sheets on top and top with sauce. Sprinkle with shredded Mozzarella and grated cheese. Bake in a 350° oven for about 30 to 40 minutes. Remove from oven and let rest about 10 minutes before serving.
Freeze candy. Beat eggs by hand until fluffy. Beat in sugar. Add creams and vanilla and mix well. Pour mixture in ice cream maker and freeze.
Crush 1/2 of the strawberries with a fork. Stir in cornstarch, sugar and lemon juice. Cook over medium heat, stirring until mixture is clear and thickened. Cool. Cut the remaining strawberries in half. Fold in cooked mixture. Pour into pie crust. Refrigerate until well chilled. Garnish with whipped cream and serve.
Mix dry ingredients well. Add milk and egg(s). Blend well. Add melted shortening and blend. Bake at 350° in whatever you choose, pan or skillet. Let rise on bottom rack. Place on top to brown.
Sift together the flour, salt, baking soda and sugar. Add dates; combine well with dry ingredients. Combine egg, vinegar and milk; stir in shortening. Add to dry mixture all at once. Stir until dry ingredients are just dampened, not smooth. Spoon batter into greased muffin pans, filling 2/3 full. Bake in a 425° oven for about 20 minutes.
Melt butter and blend in flour, salt and pepper. Cook until bubbly. Blend in milk. Remove from heat. Stir in onion and sour cream until mixed. Mix sauce, drained green beans, potatoes and the Swiss cheese and turn into a buttered casserole. Combine cornflake crumbs, bacon and butter and spread on top. Bake at 400° for 20 minutes.
Mix all ingredients except bacon together in a 9 x 13-inch baking pan. Lay the bacon strips on top of the beans. Cover with foil and bake at 400° for 30 minutes. Remove foil and cook at 350° for another 30 minutes. Serves 10 to 12.
Brown hamburger. Throw in a bowl and don't drain. Add uncooked rice, cream of mushroom soup, water, onion soup mix and sauerkraut; mix. Bake in casserole dish at 350° for 1 hour without a lid.
Cut shortening into flour, 1/2 cup cornmeal, baking powder and salt until resembles crumbs. Stir in enough milk so dough cleans sides of bowl and makes a ball. Knead dough on lightly floured surface for 10 minutes. Roll to 1/2-inch thick. Cut out biscuits. Sprinkle extra cornmeal on cookie sheet. Place biscuits on cookie sheet; sprinkle more cornmeal on top. Bake at 450° for 10 to 12 minutes.
Measure milk in saucepan. Separate eggs, yolks from whites. Beat yolks; save whites for meringue. Combine flour and sugar (1 cup). Heat milk until warm. Add egg yolks; stir. Add sugar and flour mixture to milk and eggs. Cook until mixture thickens. Remove from heat. Add vanilla, butter and brown sugar. I put 2 tablespoons instead of 1 1/2. Stir well. Pour into baked pie shell. Top with meringue of your choice.
Mix all together, adding broccoli last. Bake in a 9 x 13-inch greased pan at 400° for 25 minutes.
Toast almonds and noodles until brown. Toss together. Can be prepared and kept separate, adding dressing to mix as late as possible to preserve crispness.
Cream sugar and cream cheese. Add peanut butter. Fold in Cool Whip. Pour into graham cracker crust. Cool in refrigerator.
Combine sugar, cornstarch and water in a saucepan; bring to boil and thicken. It will turn clear. Remove from heat and add jello. Let mixture cool 15 to 30 minutes. Add strawberries and pour into pie shell. Put in refrigerator to chill. Serve with Dream Whip or Cool Whip.
Sift together dry ingredients. Stir in oil, eggs, buttermilk and prunes. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Cut into squares while hot.
Thin the soup with a little white wine, a little thyme and onion powder. Cook vegetables according	to directions. Drain; add cubed cheese, soup and croutons. Bake at 350° for 35 to 40 minutes.
Burn a lighted candle nearby when preparing onions. The candle burns away the onion smell gases and you can complete the job without tears.
Place container over low heat and keep turning pickles over until mixture reaches the scalding point. Do not boil. Place in jars while hot (first heating the jars). Let stand 48 hours before eating. Yield: 8 pints.
Add all ingredients in order as listed. Mix until dough forms a ball. Form into one inch balls. Bake in oven at 400° for 14 to 17 minutes. While hot, roll in confectioner sugar. Cool and roll in sugar again.
Soften cream cheese and mix with salsa until smooth. Add to sour cream and soup mix. Chill for at least 2 hours or overnight. Serve with sliced vegetables. Yield: 2 cups.
Combine ingredients, reserving 1 cup tomato sauce. Spoon mixture into pan. Bake at 350° for 45 to 50 minutes. Heat reserved sauce and pour over meat.
*For cinnamon, ginger and cloves, can substitute 1 1/2 teaspoons pumpkin pie spice.
Clean fish well. Score on each side at 1-inch intervals. Season fish well, using salt and pepper. Squeeze lemon juice. Place in heavy casserole dish and set aside. In a heavy pot, heat oil over medium heat. Add flour and make roux. Add seasonings. Saute until done. Add tomato paste, tomatoes and water. Blend well. Cook over medium heat for 10 minutes. Add rest of seasonings. Season to taste. Cook approximately 20 minutes. Pour gravy over fish. Cook, uncovered, in oven for approximately 1 hour at 350°. Add water as necessary to retain volume.
Marinate chicken (skinned or with skin) overnight in Italian dressing. Roll in bread crumbs. Bake at 350° (covered baking dish) 45 to 60 minutes or until done (depends on pieces used).
Prepare apples in an 8 x 8-inch pan. Mix dry ingredients and egg. Makes crumb effect. Sprinkle on apples. Pour melted butter over top. Bake at 375° for approximately 45 minutes.
Peel eggs; cut in half and take out yolks. Mix yolks, salt, pepper and mayo together. Stuff eggs and sprinkle tops with paprika.
Heat the butter in a large, heavy saucepan. Add the onions; cover and cook over very low heat for 20 minutes. Remove cover and stir in brown sugar. Stir until onions are browned. Stir in paprika and flour. Add broth, thyme, salt and pepper; simmer, uncovered, over gentle heat for 30 minutes. Preheat boiler; ladle soup into four soup crocks. Place on a baking sheet. Put a round of French bread in each and sprinkle with cheeses. Place 4 inches from broiler and cook 4 minutes until cheese is bubbly and lightly browned.
Cook sugar, butter, dates and eggs. Add 2 teaspoons vanilla, 3 cups Rice Krispies, 3/4 cup nuts (finely chopped) and 1/2 cup coconut. Cool until you can handle. Roll in balls and then roll in confectioners sugar.
Mix beef, sour cream, soup mix, egg and crumbs. Press mixture into a rectangle about 8 x 12 inches. Cut into 48 pieces; form into balls. Mix flour and paprika; roll balls in mixture. Brown slowly on all sides in butter. Blend soup and water; pour over meat balls. Cover pan; simmer for about 20 minutes.
Mix flour, sugar, Crisco, oil, egg yolks and hot water; mix well. Beat egg whites stiff. Add to mixture. Add pineapple, nuts and coconut. Add vanilla. Bake at 325° for 1 hour and 15 minutes. Start in cold oven.
Peel and mash tomatoes. Add all ingredients except sugar and cook until half done. Add sugar and cook a little more.
Layer in a 9 x 13-inch dish with slightly cooked broccoli. Next, add chicken. Sprinkle with garlic salt. Mix cream cheese and milk together. Pour over chicken-broccoli mixture. Sprinkle generously with Parmesan cheese. Cover and bake at 350° for 15 minutes, then uncover and bake 15 to 30 minutes.
Blend sugar, syrup, salt and water. Cook to softball stage. Blend egg whites, add 1/3 cup boiled syrup. Cook remaining syrup until it forms a hard ball, 280°. Cook 1 minute. Pour over egg mixture. Add vanilla and nuts. Beat. Put on waxed paper by teaspoons. Cool.
Prepare pastry for a deep 9-inch pie pan. Roll out, line pan and flute edges. Spread horseradish mustard over the bottom of crust.
Saute onion and mushroom stems and pieces in oleo. Add 1 1/2 cups rice and brown the rice, stirring often over medium heat. Add the beef consomme and cook on low until all liquid is cooked out, about 30 minutes. If cooked on top of stove, cover to cook. (I use a nonstick electric skillet.) Also, an iron skillet may be used. You can also put the iron skillet, uncovered, in the oven at 350° and cook until liquid is gone, about 30 minutes.
Cut pork into 3/4-inch cubes. Cut onion and peppers into bite size pieces. Put all ingredients into a saucepan or crock-pot (including liquid from mushrooms). I cut celery into 4 pieces so that it can be removed after cooking. If you prefer, you can cut it into bite size pieces also. If cooked in a saucepan, simmer for about 2 hours. Serve with Italian bread and a salad.
Place chicken in bottom of dish. Mix sour cream, cream of chicken soup and milk together. Pour over chicken. Melt margarine and mix with crushed Ritz crackers. Sprinkle over top and bake at 350° for 30 minutes.
Marinate beef overnight in the refrigerator. Stir-fry beef, onion and	green pepper in skillet with a little of the marinade until done. Warm fajitas in microwave for 1 minute. Serve with 1 tablespoon of meat mixture with toppings.
Boil and debone chicken. Use the broth to start your gumbo. Put chicken back into broth and then add tomatoes, celery, onion, green onions and bell peppers. (Cook celery, onions and bell peppers in a little butter before adding to chicken broth until tender.) Add okra, bay leaves, parsley flakes, thyme, red pepper, garlic salt and flour. (Put flour in skillet and brown until real dark, almost black.) Salt and pepper to taste. Cook until almost done, then add the shrimp. Serve over cooked rice.
Cream together the butter and sugars. Add the eggs, honey, vanilla and peanut butter and mix well. Add the baking soda and oatmeal, stir well. Then add the M & M's, chocolate chips, raisins and nuts. To make large cookies for monster size cookies, use 1/4 c. dough per cookie, make sure to leave room for the cookies to expand during baking. Or use a teaspoonful to make regular size cookies. Bake at 350° for 9-12 minutes. Since this is a large recipe, it is a good one to use to bake and freeze for later. Or you can bake a few dozen and freeze the dough to bake at a later time.
Brown sausage; drain. Separate rolls into 8 triangles. Place on ungreased 14-inch pizza pan with points to center. Press over bottom and up sides to form crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar. In a bowl beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan over all. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Sprinkle 2 tablespoons sugar over berries. Cool 7-Up, cornstarch and sugar over low heat until thick. Add coloring. Cool before adding berries. Pour in cooled pie shell and add whipping cream on top.
Add in order given, from flour to applesauce. Mix well. Then add beaten eggs. Mix in nuts and raisins. Bake in angel food pan at 350° for 45 to 50 minutes.
While cake is hot from oven punch holes with wooden spoon handle and pour caramel sauce and Eagle Brand evenly over top. Allow to cool and top with whipped topping. Keep cool until ready to serve.
Mix eggs, oil, water, pudding and cake mix together. Pour in cake pan. Bake at 350° until done.
Dissolve jello in 2 1/2 cups boiling water. Stir in strawberries, sugar and salt. Cool until it begins to thicken, then fold in Cool Whip. Break up half of angel food cake into chunks. Cover bottom of 9 x 13-inch pan. Pour half of mixture over top. Break up other half of cake, form another layer. Cover with other half of mixture. Refrigerate 4 to 5 hours. Cut into squares.
In large bowl thoroughly mix 2 1/4 cups white flour, sugar, salt and undissolved yeast. Add margarine. Gradually add warm water to ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup white flour. Beat at high speed 2 minutes, scraping occasionally. Portion equal amounts of batter into 3 bowls. To the first add 2 tablespoons molasses and whole wheat flour, to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5 minutes. Cover and set aside.
Halve eggs; scoop out yolks into a bowl. Use fork to crumble yolks. Combine with all other ingredients. Fill whites with yolk mixture.
Cook noodles and drain. In a large bowl combine tuna, noodles, soup, then milk. Mix well. Put ingredients in a 9 X 13-inch pan or casserole dish sprayed with Pam. Level. Crumble crushed Pringles on top. Bake at 375° until chips are golden brown.
Soak onion rings in ice water for 30 minutes to 1 hour. Combine all remaining ingredients as batter. Drain onion rings; dip in batter and fry in deep, hot oil. When done, place on paper towels to absorb excess oil and serve.
Salt and pepper pork chops. Brown them in the butter. Put chops in ovenproof casserole. Cover with chopped peppers, onions, minced garlic and Italian seasoning. Add stewed tomatoes. Cover and bake in 350° oven for 50 minutes. Uncover and continue baking 40 minutes. Add cheese 10 minutes before taking out of oven. Excellent with linguine and garlic oil.
Beat sugar, Crisco and eggs until smooth. Add remaining ingredients and mix well. Pour into 2 greased and floured bread loaf pans. Bake 1 hour at 325°.
Beat eggs well. Add sour cream, flour, salt, sugar and baking soda. Blend until smooth. Cook on hot, lightly greased griddle until bubbly on top. Turn and cook until brown. Serve at once. Makes 4 servings.
Combine all ingredients except margarine and cracker crumbs. Add salt and pepper to taste. Pour into a 2-quart casserole. Melt margarine and stir in cracker crumbs. Sprinkle on top of casserole. Bake at 350° for 45 minutes.
Mix together thoroughly shortening, brown sugar, egg and molasses. Sift together and stir in remaining ingredients. Chill dough. Roll into balls the size of a walnut. Dip tops of balls in granulated sugar. Place sugared-side up, 3-inches apart on greased baking sheet. Bake until set but not hard, about 10 to 12 minutes at 375°.
Heat oil in a pan until it begins to crackle. Add garlic, salt, hot pepper and basil. Add zucchini, mushrooms and tomato chopped into 1/4-inch pieces. Cook for 4 to 5 minutes. Splash with red wine or brandy. Serve as an appetizer or main dish over pasta.
Cook and debone chicken. Chop chicken. Save 1 cup broth. Combine soups, chilies, Tabasco and broth. Cover bottom of 3-quart casserole with 2 cups Fritos. Spread half of chicken, half of liquid and half of cheese. Repeat layers. Cook at 350°, uncovered, for 30 minutes.
Mix all ingredients except cheese and noodles. Pour into 9 x 13-inch pan. Top with cheese. (Can be frozen at this point.)
Brown hamburger. Pour in large Dutch oven pot. Add tomatoes, 57 sauce, 2 cups water, cabbage and onion. Cook for 1 hour and add remaining ingredients. Cook for 2 more hours. Any vegetables may be added. (I like to add macaroni to mine.)
Mix graham cracker and gingersnap crumbs, 3 packets Equal| and melted margarine in bottom of 8 or 9-inch spring-form pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350° oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300°.
Put half the batter in a 9 x 13-inch greased pan. Bake 20 minutes at 350°. Melt caramels, butter and milk. Spread over cake. Sprinkle chips and nuts over cake. Pour the rest of the batter on top. Bake another 20 minutes at 250°, then 10 more minutes at 350°.
Combine all ingredients except potatoes, carrots and cream of mushroom soup. Put the ingredients into a crock-pot with water and cook for several hours until meat is done. Add potatoes, carrots and cream of mushroom soup. Make sure there is liquid covering potatoes and carrots. Add water if necessary. Cook until potatoes and carrots are tender and serve. Makes 6 to 8 servings.
Brown sausage and sprinkle seasoning on top. Let it sit for 2 hours. Add remaining ingredients to sausage in a micro-safe dish. Melt on High.
Butter a 2-quart casserole. Put, in layers, 1/3 hominy and 1/3 corn. Add pepper, salt and 3 tablespoons green chiles. Dot with butter. Add 4 tablespoons sour cream and 1/2 cup cheese. Repeat the layers of hominy, corn, seasonings, sour cream and cheese, ending with final third of hominy and corn. Top with butter, pepper and grated cheese. Bake at 350° for 35 to 40 minutes. Serves 8 to 10.
Put first four ingredients and 1 teaspoon salt in Dutch oven or heavy kettle. Bring to boil and simmer for about 15 minutes.
Bake whole eggplant in 400° oven for one hour until it looks collapsed. Then skin eggplant and mash with fork. Lightly saute onion, celery, green pepper and tomatoes. Add this to eggplant pulp and chill for two or three hours. Yields about 2 1/2 cups.
Line bottom of a 9 x 13-inch pan with chicken pieces. Mix sour cream and soup. Spoon over top of meat. Combine melted butter, crumbs and poppy seed. Sprinkle over cream mixture. Pour broth over all. Bake 35 to 40 minutes at 350°. Serves 4 to 6.
Dice onion and cook with ground meat until all meat is brown. Remove grease. Into casserole dish, slice very thinly the potato. Add meat and onion mixture. Sprinkle with uncooked rice. Add tomatoes (partially chopped). Sprinkle with bread crumbs.
Cook potatoes and onion; drain off half the water. Add oleo, milk, ham, salt and pepper to taste. Thicken with instant potatoes.
Beat together the first 4 ingredients. Pour into three (8-inch) cake pans. Bake at 350° for 25 minutes. Drain the can of pineapple. Pour the pineapple juice over the cooked cakes to make them soggy. Allow them to cool. Then mix pudding, pineapple and Cool Whip. Beat. Ice and refrigerate cake.
Cook potatoes, covered, in boiling water, until tender, about 20 minutes. Drain. Preheat oven to 400°. In a medium bowl, mash potatoes. Add onion flakes, garlic powder, mushrooms, salt, pepper, thyme and buttermilk. Mix well. Place mixture in a 1-quart baking dish that has been sprayed with a nonstick cooking spray. Sprinkle with wheat germ. Dot with margarine. Bake, uncovered, 15 minutes, until hot and lightly browned. Makes 4 servings.
Drain cocktail and mix with pudding and other ingredients. Let set in refrigerator for 4 to 5 hours.
Saut meat, onions, pepper, celery and garlic in oil. Add tomato paste, bay leaves, salt and pepper. Cook slowly for about 4 hours. Add hot water as needed.
Mix and store in jar. Use 2 tablespoons of mix for each cup of tea. Pour boiling water over mix.
Grease 4-quart baking dish. Arrange bread, buttered side down in dish. Beat eggs and other ingredients and pour over bread, along with sausage, ham or bacon. Refrigerate overnight. Bake at 350° for 45 minutes or until golden brown. (Let casserole get room temperature before putting into oven.) Serves 8.
Grill your burgers to perfection. Top with cheese, avocado, pineapple ring, onion and other desired toppings. Aloha!
In pan, mix the cornstarch with milk and stir until smooth. Mix in all the other ingredients, stirring constantly. Cook until moderately thickened. Remove from heat and cool, covered. Pudding will continue to thicken as it cools.
Day Before Serving: Break angel food cake into small pieces. In saucepan combine gelatin, sugar and salt until well mixed; stir in 1/2 cup water. Cook over low heat until gelatin is dissolved. Stir in orange juice. Refrigerate until mixture mounds when dropped from a spoon. Beat cream until soft peaks form. Gently fold in orange juice mixture and food color to tint orange. Oil mold. Spoon 1/4 mixture, top with 1/3 cake pieces; repeat, ending with orange mixture. Cover and refrigerate overnight. Unmold; garnish with orange sections.
Pour milk into bowl. Add pudding and stir until blended. Add Cool Whip. Stir in crushed cookies and chocolate chips. Pour into 1 medium flower pot, put gummy worms in at will and set a plastic flower (any kind you wish) in the middle. Chill until ready to serve.
Sift together dry ingredients. In another bowl mix butter and sugar. Add eggs. Then add dry ingredients alternating with applesauce. Add raisins and pecans. Bake in a tube pan. Bake about 1 hour in a 350° oven (little less to start with).
Heat oven to 350°. In medium bowl, mix flour and sugar. Cut in margarine until crumbly. Stir in 1/2 cup chocolate chips; press on bottom of 13 x 9-inch pan. Bake 15 minutes. Combine milk, egg and vanilla. Stir in remaining chocolate chips and nuts. Spread evenly over crust. Bake 20 to 25 minutes until light brown. Cool and cut into bars.
Press out crescent rolls on cookie sheet to completely cover pan. Pinch edges together. Bake at 375° for 11 to 15 minutes or until golden brown. Cool.
Combine all ingredients, except chicken, in blender. Mix well. Pour over chicken; marinate overnight (covered). Grill until done. Garnish with cilantro and lime slices.
Mix sugar and cinnamon together. Set aside. Mix together cake mix, applesauce and eggs. Put about 1 tablespoon sugar and 1 tablespoon cinnamon mixture in bottom of a greased pan. Pour 1/2 the batter in pan. Sprinkle on sugar and cinnamon mix, saving some for top. Pour in remaining batter. Bake for 20 to 25 minutes at 375°.
Cream sugar and margarine. Add eggs. Stir flour and baking soda together and gradually add to cream mixture. Add vanilla. Stir in nuts. Make dough into rolls in wax paper and chill thoroughly. Slice 1/8-inch thick and bake at 350° for approximately 10 minutes.
Mix cream cheese, 1 cup Feta cheese and milk with electric mixer on medium speed until well blended. Spread into 9 inch pie plate. Top with remaining ingredients. Cover and refrigerate.
Cream together. Wrap in plastic wrap and chill. Shape into walnut-sized balls. Press each onto sides and bottom of 1 3/4-inch muffin cups. Fill with Pecan filling. Bake in preheated 350° oven for 25 minutes. Cool. Store in refrigerator. Makes 4 dozen.
Separate crackers; arrange on cookie sheet. Melt butter; add sugar and pecans. Bring to boil and cook for 3 minutes; spread mixture over crackers. Bake at 300° for 12 minutes.
Cut fish into serving size pieces. Combine cornmeal, flour, salt and pepper. Beat eggs and water until blended. Dip fish in egg mixture and then coat in cornmeal mixture. Heat vegetable oil in skillet until hot. Fry fish in hot oil until brown on both sides.
Mix ingredients together. Place in baking dish; sprinkle top with garlic powder and parsley. Bake at 350° for 25 to 30 minutes.