HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream cheese and 1st preserves with electric mixer on medium speed until smooth. Fold in Cool Whip with electric mixer on low speed. Spread this mixture evenly over graham cracker crust. Arrange fruit attractively on this layer. Heat currant jelly until melted; stir in almond flavoring. Brush this mixture evenly over the fruit. Serve immediately or chill for 30 minutes.
In saucepan blend butter and flour; cook over medium heat for 2 minutes. Heat milk, cream and stock; add a little at a time to butter/flour mixture, stirring until mixture is smooth and thickened. When it begins to boil, add chicken and seasonings.
Mix together the first 4 ingredients. Layer with remaining ingredients in the order listed in a casserole dish. Bake at 400° for 30 to 35 minutes.
Boil water and sugar for three minutes. Add rest of ingredients and freeze. When ready to serve, partially fill a glass with slush and add 7up or ginger ale.
Brown chicken in hot shortening. Remove and add flour to pan, then water for gravy. Simmer for 1 hour, but turn after 30 minutes.
Mix all together. Bake on flat cookie sheet at 350° for 15 to 20 minutes. Cut into squares.
Cook chicken until tender with butter added to water. Mix remaining ingredients with 1 cup chicken stock to form a soft dough. Roll dough as for pie crust; cut in short 3-inch strips. Drop into boiling chicken stock. When the last dumpling is dropped, cook for 5 minutes. Remove from heat. Immediately lightly stir minced warm chicken into dumplings and serve. Yields 8 servings.
Beat egg whites, extract, cream of tartar and salt until forms soft peaks; add sugar gradually until you get stiff peaks. Fold in chocolate chips. Add a few drops of red food coloring. Cover baking sheet with plain brown paper, no butter. Drop mints by very small teaspoons. Bake at 325° for 20 to 25 minutes.
Preheat oven to 350°. In large bowl, beat eggs until light. Gradually add sugar while beating. Add oil and zucchini. Add cinnamon and vanilla; beat well. Add remaining ingredients. Mix well and pour into greased and floured pan. Bake approximately 40 minutes (4 to 5 small loaves). Two regular loaves take longer.
Beat 3/4 cup sugar and shortening until light and fluffy. Add egg and beat well. Stir together 2 cups flour, baking powder and 1/4 teaspoon salt. Add flour mixture and milk alternately to mixture; beat until smooth. Pour into 9 x 13-inch greased pan. Top mixture with berries. Combine remaining 1/2 cup flour and 1/2 cup sugar and cinnamon. Cut butter in until crumbly. Sprinkle on top. Bake at 350° for 45 to 50 minutes.
Mash together cookies and butter with a fork, potato masher, etc. Pat into bottom of a 13 x 9-inch pan.
Bring cheese spread and cream cheese to room temperature. Mix until completely smooth and combined. Shape into a ball, 4 to 5 inches in diameter. Roll in ground pecans. Cover and refrigerate for several hours. Serve in center of tray with assorted crackers.
Mix ready made meat marinade with vinegar, water and salad oil. Pour this over antelope round steak and let marinate for 4 to 5 hours. Lift meat from marinade and roll in flour. Brown slightly in frying pan in cooking oil. Mix rest of marinade with 1 cup of water and pour over meat. Bake in a 325° oven for 1 hour and 45 minutes. The larger amount of meat you use, the more marinade you will need.
Cook ham according to directions, adding 1 cup of pineapple juice to pan while ham bakes. Mix together brown sugar, dry mustard and enough orange juice to moisten. This recipe can be doubled or you can prepare it by adding half orange juice and half of the pineapple juice from the baking pan.
Saute onion in butter. Add biscuits and sugar. Cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered, shallow pan and bake 45 minutes in medium oven.
Boil young carrots until skin slips; remove skin. Slice or leave whole. Pour syrup, spices (in a bag), sugar and boiling hot over carrots. Let stand overnight. Bring to a boil for 5 minutes. Remove spices and pack in jars. Pour syrup over carrots and seal.
Mix altogether; put to edge of bread. Bake at 350° for 25 minutes; top with cheese slices and bake for another 5 minutes, until cheese is melted.
Combine eggs, bread, milk, salt and pepper in a large bowl and mix well. Add beef, cheese, carrot and onion; mix well. Shape into a loaf and place on a lightly greased rack on a broiler pan. Bake at 350° for 45 minutes. Combine remaining ingredients and spoon over loaf. Bake 20 to 25 minutes or more, until done. Let stand for 5 minutes.
Soften cream cheese. When softened, mix cream cheese, milk, sugar, Cool Whip and vanilla. Slice off or tear off small pieces of cake. In a large crystal bowl (such as a punch bowl), first layer cheese mixture, then cake, then cherries. Continue layers in sequence, ending with cheese and cherries on top. Chill overnight.
Dissolve yeast in warm water. Add butter, sugar and eggs; mix well. Stir in flour until blended well; dough will be soft. Spoon into greased muffin tins and bake at 400° for 15 to 17 minutes. Store remaining dough in refrigerator and use when needed.
Mix all ingredients well. Bake 30 minutes at 375°. May be topped with grated cheese last few minutes of baking. Sprinkle with paprika.
Saute onion in	margarine. Add milk and cream cheese; cook until smooth. Add	rest of ingredients. Simmer 10 to 15 minutes, until edge of oysters curl.
Butter baking dish. Spread 1/4 cup stuffing over bottom of dish. Saute onion in butter. Add tomatoes, sugar, salt and garlic powder. Heat thoroughly, but do not boil.
Cook until tender. Cool slightly. Put 2 cups of vegetables in blender and blend 1 minute. Pour into containers or bags and freeze. Good over meats and spaghetti sauce.
Beat all together until light and fluffy. Pour into 2 or 3 chilled glasses.
Cook rice and set aside. Core and parboil cabbage. Mix meat, onion and rice with salt and pepper to taste. Place portions of meat mixture on cabbage leaves and roll. Line roaster pan with cabbage leaves; stack rolls. Mix soup and juice together and pour over rolls. Top with cabbage leaves. Cover roaster with aluminum foil and bake at 350° for 1 1/2 to 2 hours. Remove foil for last 1/2 hour. Leftovers may be frozen and reheated in microwave.
Cut veal into serving pieces and brown in shortening. When they are half browned, add salt and onions; finish browning. Add carrots, green pepper, catsup and water. Cover and cook slowly for 45 minutes. Thicken gravy if necessary.
Mix all ingredients together. Bake at 350° for 45 minutes or until brown.
Cream the butter and sugar. Add pretzels and mix. Press into a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Soak the rolls in water for 15 to 20 minutes. Remove and squeeze dry. Combine meat, rolls and onion. Add egg, salt and pepper. Mix well and set aside.
Brown beef and sausage, drain well. Add cheese, seasonings and stir until cheese is melted. Spread mixture on bread slices, place on cookie sheet. Bake 15 to 20 minutes at 350 degrees. Serves a party of 20 to 25.
Grate the potatoes by hand or in a food processor. Stir in the onion, eggs, salt, pepper and flour. Heat a thin layer of oil in a large heavy skillet. Drop the potato mixture by heaping tablespoonfuls into the oil, flattening each mound with a spatula. Fry the pancakes for about 4 minutes (until golden brown) on each side. Drain on paper towels.
Mix first 4 ingredients together and pat half of mixture into greased 9 x 13 inch pan. Bake for 6 minutes at 350°. Pour chocolate chips over this, melt caramels and 1/3 c. milk and spread over chips. Crumble rest of cake mixture over caramels and bake for 15 to 18 minutes. Cool and cut into squares.
Mix boiling water, 1/2 cup sugar, shortening and salt and let cool. Mix warm water, yeast and 1 tablespoon sugar and let set 5 minutes. Add egg and 2 cups flour and mix with first part and beat good with mixer. Add 2 more cups flour and mix well and refrigerate. Makes rolls of desired amount. Bake at 375° for about 20 minutes. Refrigerate rest of dough. Use within 3 days.
Thoroughly defrost duckling. Remove giblets, neck and excess fat. Salt the inside. Place in 8-quart pot, cover with cold water. Place in refrigerator 2 to 4 hours. Remove duckling and rinse thoroughly. Cook rice as instructed on package. Add onions and parsley. Preheat oven to 350°. Stuff duckling. Place on broiler pan which has been coated with cooking spray. Place duckling on pan and cover with aluminum foil. Bake for 1/2 hour. Cook for 3 1/2 hours. Enjoy!
Cut up one head of cabbage in small pieces. Put in Dutch oven with enough water to cover. Add salt, pepper, sugar and Season-All. Cook over medium heat until almost done. Peel and slice apples. Add to cabbage. Finally add butter. Continue cooking until both the cabbage and apples appear done.
Let set in the fridge for 3 to 5 days. Take out of fridge and add the same ingredients again and let set 8 to 12 hours. You must feed your starter as directed every 3 to 5 days.
Combine cranberries and sugar; set aside. Dissolve jello in boiling water. Add cold water, lemon juice, cinnamon and cloves. Chill until thickened. Fold in cranberries, orange and nuts. Spoon into 6-cup mold. Chill until firm. Unmold. Serves 12.
Cut up lettuce in bite size. Drain corn and put on lettuce. Layer next 6 vegetables or any you prefer in layers. Top with mayonnaise. Top with bacon bits.
Preheat oven to 375°. Spray a 1 1/2-quart casserole dish with Pam. Sprinkle crumbled bacon and onion in bottom of casserole. In a small bowl, beat eggs (until slightly frothy). Add milk and pepper. Pour over bacon. Sprinkle with cheese. Bake, uncovered, until a knife inserted in the center comes out clean (about 35 minutes). Serves 4 persons.
Cook chicken until tender, reserve stock. Cut chicken into bite size pieces. Melt margarine in 9 X 13 inch baking dish. Sprinkle the stuffing mix except one cup over the melted margarine. Saute onion and celery in a little margarine. Mix with chicken and place on top of stuffing. Spread all of the soup on top. Sprinkle reserved stuffing mix on top. Pour the 2 1/2 cups of chicken broth over all. Bake at 350 for 35 minutes.
Cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add milk and flour, blending well. Add coconut. Pour into a lightly greased 9-inch pie plate. Bake at 350° for 45 minutes or until set.
Dissolve yeast in warm water and mix with your flour and salt mixture. Knead just like bread dough for a few minutes. Put in a greased bowl and let raise for 45 minutes. Bake at 400° for 20 to 25 minutes. Makes 1 round pizza crust.
Combine all ingredients. Bake at 275° for 5 hours in covered roaster.
Melt margarine. Add mustard, Worcestershire, vinegar, sugar and pepper. Stir until well mixed and smooth. Makes enough sauce for 1 hog or to dip approximately 40 chickens.
Place berries in blender; process until smooth. Puree through sieve to yield 3/4 cup juice, then discard seeds.
Pierce each potato twice with a fork so excess steam can escape while cooking. Microwave* potatoes on HIGH 5 to 10 minutes or until tender, turning potatoes over halfway through cooking. Let stand 5 minutes or until cool enough to handle.
Mix all ingredients. Spoon into petite-four cups. Bake 40 minutes at 225°.
In pan, mix water, sugar and jello. Bring to a boil and stir until jello and sugar is dissolved. Remove. Add pineapple and strained peaches.
In a 3-quart saucepan, melt butter over medium heat. Add onion and saute for 5 minutes. Add potatoes, water or broth. Bring to boil, reduce heat, cover and cook until potatoes are tender, about 15 minutes. Remove 1 cup of potatoes with slotted spoon. Set aside.
Stir cream cheese over low heat until melted. Slowly add milk, grated cheese and scallions. In separate bowl mix together chicken, broccoli, red pepper, black pepper and 3/4 of the cream sauce. Pour into greased casserole dish and pour remaining sauce on top. Sprinkle with paprika. Bake at 350°, covered with foil, for 25 to 30 minutes.
Drain pears; save liquid. Mix beef, bread crumbs, milk, egg, onion, salt and pepper. Shape into 2 inch balls. Heat oil. Brown meat balls. Add 1 cup pear syrup, vinegar, cloves and bay leaf. Cover and simmer 15 minutes. Add pear halves; simmer 20 minutes more until meat is done. Remove to warm platter. Stir flour mixed with 2 tablespoons pear syrup in pan with juices. Cook until thickened. Pour over meat and pears. Serves 4 to 6.
Mix shortening, sugar, salt, soda and flavoring. Mix well. Add egg. Mix well. Add flour. Mix well. Chill in refrigerator (cover top). On a lightly floured surface, roll out dough about 1/4-inch thick. Cut with cookie cutter. Bake at 350° for about 8 minutes. Cool and put a buttercream icing on them.
Mix sugar, oil, eggs, pumpkin and spices. Sift together flour and soda. Add to pumpkin mixture alternately with water. Beat well. Pour into well-greased loaf pans. Bake at 350°. Makes 3 loaves baked for 1 hour, or 7 small loaves baked for 40 to 45 minutes.
Cook the eggs, cool and peel. Cut eggs in halves. Put yolks in bowl; mash with a fork. Then add everything but the milk and beat with electric mixer. If too stiff, add the milk. Fill the whites with the yolk mixture. Garnish with paprika or small slices of black or stuffed olives, if desired.
Combine jello and boiling water. Stir until gelatin dissolves. Add cranberry sauce, stirring until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple and pecans.
Drain pineapple; save juice. Add enough water to juice to make 1 cup. Dissolve sugar and Jell-O in hot water. Add lemon juice and juice mixture. Chill until partly set, then add the remaining ingredients. Mix well.
In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel. Beat until smooth in a blender. Process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-inch cubes. Place a third in a trifle bowl or a 3-quart serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
Mix Eagle Brand milk and cream cheese until smooth. Add lemon juice and vanilla. Mix until well blended. Pour in pie shell and refrigerate overnight.
Preheat oven to 350°. Stir baking soda into molasses; set aside for 20 to 30 minutes. Sift together flour, salt, cinnamon and ginger; set aside. Combine oil, sugar, egg and molasses in large mixing bowl; mix well. Stir in flour mixture until well blended. Press dough evenly into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake about 15 minutes or until just set. Do not overbake. Cool on wire rack 15 minutes and cut into trapezoids or other shapes. Decorate with colored icings, as desired. Undecorated cookies freeze well.
Preheat oven to 375°. Spread the sliced apples over the bottom of a greased 8 x 8 x 2-inch baking dish. In a mixing bowl, combine the sugars, flour and oats, then stir in the melted butter. Spread this over the apples. Pour the water evenly over the top. Bake for 30 minutes, or until the apples are tender. Serve warm with ice cream or Cool Whip.
Flour chops and brown in 2 tablespoons of butter. Combine all additional ingredients. Place lamb chops in casserole dish and cover with mixture. Bake uncovered for 2 hours at 325`.
Place cauliflower and water in a 2 quart casserole dish; cover and microwave for 8 to 10 minutes or until tender. Drain and set aside. Combine onion, celery, parsley, and butter in a 1 quart casserole dish; microwave for 3 to 4 minutes, stirring halfway through. Dissolve bouillon in boiling water; stir in cornstarch, soy sauce, and pepper. Pour this into the onion/celery mixture, cooking an additional 2 minutes or until thick, stirring halfway through. Pour this mixture over the cauliflower and stir until well combined.
Preheat oven to 375°. Line unbaked pie shell with 1/2 Mozzarella cheese strips. Top cheese with cooked, crumbled sausage. Cover with remaining cheese. Combine eggs, milk, salt and pepper; beat well. Pour over ingredients in shell. Bake at 375° for 25 to 30 minutes, until knife inserted in center comes out clean. Makes 4 to 5 servings.
Cook raisins and prunes in 1 cup until all water is gone. Mix all ingredients in large bowl by hand. Bake at 350° for 45 minutes.
Melt margarine. Mix with graham cracker crumbs. Cover bottom of an 8 x 14-inch pan with 1/2 of this mixture. Mix Dream Whip and milk in blender. When whipped, add sugar, then cream cheese and mix well. Pour 1/2 of cream cheese mixture over graham cracker crust. Spoon both cans of pie filing over cream. Top cherry mixture with remaining half of cream cheese mixture. Sprinkle remaining graham cracker crumbs over cream mixture. Let stand for 1 hour before serving.
Drain fruit and combine. Mix brown sugar, ginger, curry powder and margarine. Pour over fruit. Bake for 30 minutes at 325°. Goes well with Breakfast Casserole.
Line pan with half the pastry. Combine raisins and flour. Put in pan. Mix the remainder of the ingredients and pour into shell over raisins. Put top crust and bake at 350° for 40 to 45 minutes. Or bake as is and top with meringue after pie is baked.
Cook potatoes and shred. Melt oleo (reserve 1/4 cup for topping). Cook cream of chicken soup with 1/4 cup oleo until smooth, then add sour cream with minced onion, salt and pepper. Pour liquid over potatoes, stir thoroughly. If it seems dry, add a little milk. Sprinkle 2 cups of shredded cheese on top, then sprinkle 2 cups of barbecue potato chips, crushed, over the top. Pour the other 1/4 cup of oleo over the top. Bake at 350° if potatoes are warm for 15 minutes. If they are cold, bake for 45 minutes.
Combine first 6 ingredients. Pour over beef in shallow dish. Cover and refrigerate overnight. Drain meat, saving marinade. Discard bay leaves. Brown meat in oil. Add broth and remaining marinade, bring to a boil. Cover. Reduce heat and simmer for 1 1/2 hours. Add carrots, onions and potatoes. Cover and cook for 30 minutes more.
Combine first 3 ingredients. Spread 2 tablespoons of mixture on 1/2 of a tortilla. Roll tortilla, starting on the mixture side. Repeat rolling until all 8 finished. Freeze 10 minutes. Cut rolls in bite sizes (approximately 1/2 inch) and serve.
Drain and rinse all beans. Beat vinegar, sugar and oil. Pour over mixture of ingredients. Cover and chill overnight. Can be kept several days; stir occasionally. Makes 8 servings.
Mix the first 4 ingredients together, then fold in the Cool Whip. Chill, then serve.
Put 1/2 of mixture in 9 x 13-inch pan (greased). Spread filling evenly and sprinkle other half of mixture on top. Pat lightly. Bake at 350° for 10 to 12 minutes.
Put milk and lemonade concentrate in a tall glass. Add vanilla ice cream. Almost fill with soda water. Garnish with a strip of lemon peel.
Combine all ingredients, except coconut milk, in a pot and bring to a boil. Lower heat and simmer for an hour or until beef is tender. Remove hot peppers after first 30 minutes and set aside. (Or add peppers during last 10 minutes of cooking for not too hot a sauce.) Add coconut milk and simmer 5 minutes longer. Return hot peppers.
Preheat oven to 350°. Drain the sweet potatoes well. Hand mash, or with a food processor, combine sweet potatoes and all other ingredients. Bake until glazed at 400°, then turn down the heat to 350°. Small marshmallows can be added to the top and browned just before serving.
Cook bacon until crisp; crumble. Set aside. Wash broccoli; cut flowerets. Slice onion very thin. Mix broccoli, onion, raisins, sunflower seeds and bacon. In small bowl mix Miracle Whip, sugar and vinegar. Pour over vegetables just before serving.
Boil sugars, syrup and water together in large pan to soft-crack stage or 290° on candy thermometer. Add butter and melt. Add vanilla and soda; stir until thick and creamy. Pour over warm popcorn, mixing well. Add nuts. Shape into balls, if desired.
Place browned hamburger and onion in bottom of casserole. Place drained green beans on top. Cover with soup, slightly diluted. Put Tater Tots on top and bake at 350° for 1 1/2 hours until Tater Tots are done. You may also put grated cheese between green beans and Tater Tots if you use soup other than Cheddar cheese or you can omit cheese altogether.
Combine pecans, sugar, margarine and Pet milk in 8-cup glass bowl; mix thoroughly. Microwave on High for 6 minutes. Remove from microwave and beat well. Add vanilla and salt. Return to microwave and cook 5 minutes more. Remove from microwave. Beat well and drop by spoonfuls on waxed paper.
Melt butter; add sugar. Cook over low heat, stirring constantly for 2 minutes. Add milk. Bring to full boil. Remove and add 3 1/2 cups xxxx sugar, then beat. Adjust the thickness of icing by using either more or less sugar. Add vanilla, if desired.
Cook squash in boiling, salted water until tender. (Cut squash in thin slices before cooking.) Drain off water, mash squash and add pepper, butter and cheese. Mix well. Put in Pyrex dish; bake at 350° in oven for about 20 to 25 minutes. Let squash begin bubbling. Take out of oven and let stand for about 5 minutes.
Preheat oven to 425°. Line muffin pan with paper cupcake liners. In a large bowl combine oat bran, nuts, raisins, sugar, baking powder and spices. Mix milk, egg whites, oil, applesauce and vanilla in a bowl. Combine with oat bran. Fill cupcake liners. Bake 17 minutes. Refrigerate if not used in 3 days as they contain no preservatives.
Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt; set aside.
Combine cream cheese, unbeaten egg, 1/3 cup sugar and 1/8 teaspoon salt; beat well. Stir in chocolate bits. In another bowl, sift flour, cocoa, 1 cup sugar, soda and 1 teaspoon salt. Add water, oil and vinegar. Fill cupcake papers with batter 2/3 full. Top each with 1 teaspoon cream cheese mixture. Sprinkle with nuts and small amounts of sugar. Bake at 350° for 30 to 35 minutes. Makes 1 1/2 dozen cupcakes.
Brown and drain ground beef. Cook macaroni and drain. Mix all ingredients including can of cheese sauce from macaroni dinner. Bake at 400° until hot and bubbly. Top with shredded Cheddar cheese if desired.
Peel and boil eggplant until tender. Drain and mash. Saute onion and pepper. Combine eggplant, onion, tomato sauce, pepper, salt, pimento, crumbled crackers, beaten egg and cheese. Pour into buttered dish. Sprinkle cracker crumbs on top. Bake at 375° for 25 to 30 minutes.
Mix well and freeze in molds (3 ounce paper cups work). Insert popsicle sticks when partially frozen.
Mix cake mix as directed on box. Add 1/2 cup Eagle Brand milk and butter. Pour 1/2 of batter in 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. Remove from oven. Melt caramel squares and remainder of Eagle Brand milk in double boiler. Pour over the partly baked cake. Sprinkle chocolate chips and nuts over this. Pour the remainder of batter over chips and nuts. Bake for 30 minutes at 350°.
Cook grits according to package. Add butter and cheese. Stir until melted. Add Worcestershire sauce and paprika, mixing well. Add a small amount of hot grits to eggs. Stir well. Stir egg mixture into remaining grits. Lightly grease two 1-quart baking dishes. Divide grits equally into dishes and sprinkle with 1 teaspoon paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake at 325° for 1 hour, uncovered.
Cut meat into serving pieces. Coat with flour, salt and pepper and brown on all sides. Remove meat. Brown onions. Alternate meat and onions in crock-pot. Mix remaining and pour over meat and onions. Cook 11 hours on low.
Saute shallots in pan with butter. When golden, remove from heat and add vodka. Meanwhile, cook pasta. Wait until flame subsides. Add chicken stock and tomatoes. Reduce over medium flame 2 minutes. Add cream, salt, pepper and parsley. Cook briefly. Toss with cooked pasta and add cheese.
Combine first 6 ingredients in 3-quart pan; stir well. Cook 2 1/2 minutes; add pecans and stir until coated. Then spread on waxed paper and separate with fork; spread fast.
Combine ingredients and pour over pork chops in shallow dish. Refrigerate, covered, 6 hours or overnight, turning occasionally. Then grill outdoors over medium coals, brushing occasionally with marinade.