HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream 1 1/2 packages cream cheese, margarine, sugar and vanilla. Add flour; mix well. Chill overnight. Roll and cut out into shapes. Bake at 350° for 12 to 15 minutes, or until edges are lightly browned. Combine remaining cream cheese, milk and rind, mixing until well blended. Gradually add powdered sugar. Tint frosting, if desired. Frost cookies and decorate. Makes about 3 dozen.
Drain pineapple. Reserve 3 tablespoons juice. Combine sugar, flour and juice; add cheese and pineapple. Put into 1-quart casserole; cover with combined margarine and crumbs. Bake at 350° for 30 minutes. Serves 6.
Combine flour, sugar, cornstarch and salt; gradually add milk and cocoa. Blend well. Cook, stirring constantly until thick. Add egg yolks and mix well. Cook 1 minute. Blend in butter or margarine and vanilla. Pour into baked pie shell and cool. Serve with whipped cream or whipped topping.
Alternate layers of peas, asparagus, mushroom soup and cracker crumbs until all ingredients are used.
Grind together the following: smoked ham and lean pork. Add eggs and graham cracker crumbs. Mix with 1 cup milk to form a loaf. Boil together brown sugar, water, vinegar and dry mustard. Bake 45 to 60 minutes at 350°.
Drain cherries and pineapple well. Heat juice hot to dissolve jello. Put in freezer and let thicken, then stir in Coke. Put back in freezer until thick. Fold in cherries, pineapple and pecans along with cream cheese. Pour into mold and let congeal. Refrigerate.
Add the chopped onion to hamburger until softened. Add all ingredients; cook slowly, not to burn tomatoes or spices. When flavors have combined, enjoy.
Combine pie filing mix with milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Cool cooked pudding 5 minutes, stirring twice. Pour into crust. Chill 3 hours. Cut pie into 6 to 8 wedges and top each alternately with fresh fruit.
Juice several lemons, then scrub the peel well. Slice it thinly and add to the juice. Cover all with plenty of boiling water. Cover and steep until cool. For added benefit, add several slices of ginger root before covering with water. Strain off liquid. Add honey and additional water to taste. Drink hot. (This is great for sore throats.)
Mix all ingredients except almond bark together well. Roll into finger size rolls and let cool. Melt chocolate flavored almond bark in a double boiler and dip balls, one at a time, use a fork. Lay on wax paper to dry.
Preheat oven to 350°. Butter and flour a 10-inch tube or Bundt pan. Cream butter and sugar together until fluffy. Add eggs, one at a time. Add vanilla and lemon juice; blend well. Sift together flour, soda, baking powder and salt. Add dry ingredients to creamed mixture alternately with buttermilk. Beat well after each addition. Batter should be smooth. Pour into prepared baking pan. If using Bundt or tube pan, bake for one hour. Cool on rack; unmold. Dust with confectioners sugar. Serves 8.
Heat tortillas in frying pan or on flat grill, whatever you cook pancakes on, until hot and crisp. Spread with butter. Sprinkle with cinnamon sugar and cut with pizza cutter into triangles. Kids will love them!
Cream sugar and cream cheese. Add Cool Whip. Layer in 9 x 13-inch pan: first cake cubes, then Cool Whip mixture, then candy. Repeat.
Have quite a bit of broth ready on the side. In thick pan, saute onion, then put sauce in it. Put your rice in the pan and just keep stirring. As it thickens, you pour broth in it so that it doesn't burn. Just keep stirring as you put in the broth. It takes about an hour to cook. It's very good.
Brown sausage, onion and green pepper. Add mushrooms, tomatoes and tomato sauce. Add 1 pound cooked and drained noodles to mixture. Place in large baking dish and bake at 350° for 1 hour.
Cut fruit, add pecans, raisins and lemon extract. Pour flour over nuts and fruit. Cream butter and sugar. Add egg yolks. Pour all of this into fruit. Beat egg whites good. Fold egg whites in last. Cook for 3 hours at 250°.
Preheat oven to 375°. Cream oleo until fluffy. Beat egg and sugar. Add oleo and blend. Sift dry ingredients. Add to oleo mixture alternately with applesauce. Stir in vanilla and nuts. Bake 20 minutes. Makes 12 cupcakes.
Boil slowly until 248 degrees. Pour into buttered pan. Cool. Cut and wrap.
Brown onion in butter. Add sauce. Pour over chicken. Bake at 350° for 1 hour or more.
Place in casserole asparagus, then peas, next soup. Sprinkle a good layer of shredded cheese on soup and top with bread crumbs that have been soaked in butter. Bake until heated through at 350°.
Mix thoroughly. Knead until dough is no longer sticky. Pinch off enough for each crust. Roll into individual balls and put into ziploc freezer bags. Use or Freeze. Great crusts.
Stir together dry ingredients. Add eggs, milk and oil all at once. Stir just until smooth. Pour into a 9 x 9 x 2-inch greased pan. Bake at 425° for 20 to 25 minutes.
Combine Shortening and butter. Add confectionary sugar and vanilla. Blend til fluffy. Add flour, salt and baking powder. Mix together until smooth. Press batter into a 9 x 12 inch greased pan. Bake at 350° for 18 - 20 minutes, until golden in color. Cool well.
Place all ingredients in slow cooker overnight or lowest oven setting. In the morning, cut up meat. Add 1/2 cup brown sugar and 1 more cup ketchup. It's ready anytime you are. Serve on hamburger buns and enjoy!
Brown onions in oil; add remaining ingredients and simmer 15 minutes. Cut up franks and place in glass dish. Cover with sauce. Bake at 350° for 45 minutes.
Drain corn and beans. Mix corn, beans, bell pepper, onion, cheese, sour cream and soup. Salt and pepper to taste. Place in casserole dish (9 x 13-inches).
Have cheese at room temperature; mix well. Divide into 4 cheese balls; roll in chili powder or chopped nuts. I prefer both.
Pour hash browns into a 9 x 13-inch greased dish. Mix next 5 ingredients and pour over potatoes. Top with Ritz crackers and pour melted butter over. Bake, uncovered, at 350° for 45 minutes. Serves 12.
Coat preheated skillet with vegetable cooking spray. Add turkey slices and cook until both sides are brown. Place turkey on platter and cover to keep warm. Place green peppers, celery and green onions in same skillet; cook for 3 minutes, stirring frequently. Add diced tomatoes. Dissolve tomato soup in water, then pour over vegetables. Add seasonings. Bring to a boil and simmer for about 15 minutes. Serve over turkey.
Shake thawed chicken parts in flour seasoned with salt and pepper. Allow to stand 10 minutes or so to absorb flour. Brown thoroughly on all sides in hot shortening. Place browned pieces in a large casserole. Stir cream of chicken soup into the pan in which the chicken was browned in order to pick up drippings. Use part or all as desired. Add curry and mushrooms. Pour mixture over chicken. Cover and bake in a moderate oven at 350° for 1 hour. Serve chicken with rice steamed in consomme or French onion soup. Prepare 1 1/3 cups quick cooking rice as directed on package except substitute canned consomme or onion soup for the water. Serves 4 or 5.
Mix all together; add topping of 1/2 cup sugar and 1 tablespoon cinnamon. Bake at 350° for 30 to 35 minutes. Make in a 9 x 11-inch cake pan. Makes 9 good squares.
Cut spareribs in serving pieces. Combine rest of ingredients for sauce, except onions. Place a layer of ribs in roasting pan. Slice one onion over them and cover with half the sauce. Repeat layers. Cover pan and bake at 325° for two hours. Uncover last half hour.
Simmer clams, juice and lemon juice in small saucepan for 15 minutes. Saute onion, garlic, green pepper, oregano and Tabasco sauce in butter. Add breadcrumbs to clams and sauce. Mix in vegetables. Spray small casserole dish with Pam. Place 1/2 mixture in dish and cover with half the cheese. Repeat. Bake at 350° for 20 minutes. Serve with Ritz, Triscuits or any plain cracker.
Saute onions and pepper in garlic and butter for 4 to 5 minutes. Mix all ingredients together. Shape into loaves. Rub top loaves with cooking oil (prevents cracks). Cover with wax paper. Bake at 350° for 30 minutes. Reduce heat to 325° for 30 minutes.
Melt butter in pan and add flour. Mix well and add mushroom soup. Add mushrooms. Set aside, but keep warm. Buy the cut of chicken preferred. Boil; remove from bone, cut up and set aside. Take 2 1/2 cups of the broth from the chicken and cook the rice by using directions on package using broth instead of water. Layer the mushroom mixture, chicken and the wild rice in a casserole dish. Put cheese on top. Bake long enough to melt cheese. Serves 4.
In microwave in a 2-quart casserole, cook green beans in 1/4 cup water, covered, on High 4 to 6 minutes or until slightly softened. Stir halfway through cooking. Drain and stir in onion, garlic and oil; cook, covered, 3 minutes. Stir in yellow pepper and cook, covered, 2 to 4 minutes or until vegetables are tender and crisp. Add tomato; cook, uncovered, 1 minute. Stir in olives and remaining ingredients. Serve hot or cold. Yields 4 servings.
Line crackers on cookie sheet, approximately 10 x 15-inch cookie sheet. Bring margarine and sugar to a boil and boil 3 minutes. Pour over pan of crackers. Bake 5 minutes at 400°. Remove from oven and turn oven off. Sprinkle with chocolate chips. Return to oven to melt chocolate. Spread chocolate and sprinkle with slivered almonds. Let cool.
Add sugar gradually to beaten egg whites. Plop on foil. Place in preheated 350° oven. Turn off immediately. Let stay in oven for hours, or even overnight.
In a blender or food processor, crush Oreos and set aside. Using a mixer, cream together butter, cream cheese and powdered sugar. In separate bowl, combine pudding, milk and Cool Whip. Add cream cheese mixture to pudding mixture and vanilla. Mix well.
Mix together and put in casserole. Refrigerate overnight. Remove from refrigerator. Put 2 cups crushed potato chips on top and bake at 250° for 1 hour and 15 minutes.
Slightly cook broccoli and drain. Cook rice and saute onion in margarine. Combine in casserole: cooked broccoli, rice, onion, Cheez Whiz and soup. Bake in a 1 1/2-quart casserole at 350°, uncovered, for 30 minutes. Top with slivered almonds before baking. Cool 10 minutes before serving.
Melt the butter in a 9 x 13-inch pan. Add the graham cracker crumbs. Pat down and bake at 350° for 5 to 7 minutes. Remove from oven. Add the Hershey bars on top evenly. When they are melted, spread. Cut into squares.
Work flour, crisco, and salt together into pea stage. Mix water and brown sugar. Let set. Add to flour mixture and mix well. Tear off enough for 1 crust (8 oz.) and freeze.
Semi cook broccoli according to directions on package. Cube cheeses. In bottom of pie shells, arrange broccoli and cheeses. Mix eggs and cream until foamy. Pour into pie shells. Bake at 375° for 30 minutes. Let stand at room temperature for 10 minutes. Enjoy! Makes 2 quiches.
In saucepan, melt butter and saute onion and green pepper over medium heat, stirring occasionally, for 3 minutes or until tender. Stir in water, rice, Spanish sauce and cumin. Bring to a boil. Reduce heat and simmer, stirring occasionally, until rice is tender. Stir in 1 cup cheese and chilies until cheese is melted. Cool slightly.
Mix first 9 ingredients and beat in the 4 eggs, one at a time. Bake in a greased pan 45 minutes at 350°.
Microwave together until cheese melts enough to blend easily with the salsa. Serve hot or cold.
Completely defrost chuck roast. Cook in crock-pot or slow cooker on low until tender and shreds easily with a fork. For a bit of extra flavor, you may want to season the water you cook the roast in with garlic powder and black pepper. After meat is tender, drain, remove fat and put back in crock-pot.
Cook vegetables 3/4 of cook time. Combine sour cream and soup. Lightly butter 2-quart casserole. Lay cauliflower in bottom of dish; cover with 1/3 sauce. Lay peas and carrots on top of sauce. Cover with remaining sauce. Arrange tomato slices on top. Sprinkle cheese over this. Bake 30 to 45 minutes at 325°. Enjoy! Serves 10.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Add flour, alternating with milk, beginning and ending with flour. Add coconut and flavoring. Bake in a greased and floured tube pan. Bake at 325° for 1 1/2 hours, depending on oven. Cool 10 minutes and remove.
Cook garlic in butter in a 12-inch skillet over medium-high heat for 30 seconds. Stir in chicken and seasoning mix. Cook until lightly browned, about 3 minutes. Stir in green onions. Cook 1 minute more. Add cream. Increase heat to high and boil until slightly thickened, about 2 minutes. Combine chicken mixture, pasta and parsley in serving bowl and pass the Parmesan.
Cook noodles in boiling salted water, drain. Melt margarine, add onion and green pepper. Cook until tender, stir in next 6 ingredients. Add chicken and noodles. Put in casserole, sprinkle with cheese. Bake at 350° for 20 to 30 minutes or microwave on High for 15 to 20 minutes. (Can use one 7-ounce can of tuna instead of chicken.)
Boil chicken until done. Remove from bone. Prepare cornbread according to directions on box. Boil eggs. Crumble cornbread and put into greased baking dish. Pour chicken broth over cornbread to make moist. Place chicken over the top of cornbread. Put both cans of cream of chicken soup on top. Bake at 350° for approximately 45 minutes.
In large deep kettle (will froth high), combine sugar, buttermilk, soda and salt. Cook over high heat 5 minutes until a little mixture in cold water forms a very soft ball or to 210° on candy thermometer, being sure to stir frequently and to scrape bottom and side of kettle. Remove from heat and drop in the butter. Stand by while mixing cools slightly (just a minute or two). Then, with a spoon, beat until thickened and creamy (losing its gloss). Immediately drop by tablespoons onto waxed paper, aluminum foil or cookie sheet. Dot with pecans.
Saute the green peppers in the oil 5 to 10 minutes; do not brown. Add tomatoes, salt, hot seasoning and the chicken broth. Simmer for 1/2 hour. Add milk only to heat, do not boil. Place cheese in bottom of soup bowl. Pour soup on cheese and top with croutons.
Beat eggs. Add sugar and beat well. Add oil and mix well. Add dry ingredients alternately with evaporated milk. Add poppy seed and nuts. Pour into well-greased pans (2 loaf pans or 1 Bundt pan). Bake at 350° for 1 hour and 10 minutes to 1 hour and 30 minutes. Freezes well and is delicious toasted. Serve with butter or cream cheese.
Combine potatoes, onion, celery, and broth in a soup pot. Cook until vegetables are tender. Cool. Add a teaspoon of chicken bouillon granules, if necessary. Place soup in a blender, puree. Pour the pureed soup back into the soup pot, add milk and heat. Sprinkle with cheese, if desired. Serves 4. Calories 129, fat 1.5 grams.
Turn juices into 6-quart bowl. Stir in ice water and ginger ale.
Mix all ingredients together and keep in a tightly sealed jar. Use 1 1/2 teaspoonfuls in a teacup of hot water or 2 heaping teaspoonfuls in a mug.
Grease 9 x 13-inch pan. Cube 7 slices bread and line pan. Spread cheese over bread, then meat. Beat eggs, milk, salt, pepper and mustard. Pour over all. Melt margarine and pour over all. Cube 2 slices bread and set on top until well soaked. Refrigerate overnight. Bake at 325° for 1 hour.
Combine chocolate, corn syrup and water in saucepan. Heat over low heat until chocolate is melted. Gradually add milk. Remove from heat. Stir in orange juice. Top with whipped cream. Sprinkle with orange rind.
Mash avocado, add lemon juice and salt. Combine sour cream, mayonnaise and taco seasoning.
Cook and drain bacon and ground beef. Mix all ingredients with beans. Bake at 350° for 40 minutes.
Mix these ingredients with 1/2 stick melted butter. Pour into a 3-quart casserole dish or 9 x 13-inch dish. Mix 1/2 cup crushed corn flakes with 1/2 stick melted butter and crumble on top. Bake for 1 hour at 350°.
Mix eggs, salt and Worcestershire sauce. Mix salmon, 1/2 of cracker crumbs and 1/2 of egg mixture with seasoning. Form into egg shaped lumps. Dip into remaining egg mixture; roll in cracker crumbs. Fry in hot grease and brown. Drain on brown paper.
Beat by hand until mixed well (does not take long). Pour into greased Pyrex rectangle dish, approximately 6 1/2 x 11-inch size. Bake at 350° for 30 minutes. Cool completely and frost.
Mix pudding and milk. Line bottom of a 9 x 13-inch pan with graham crackers, then add a layer of pudding. Repeat with graham crackers and pudding again. Top with graham crackers, then spread chocolate frosting on top.
Soften ice cream; blend in candied ginger. Pack in 6-cup mold; cover and freeze several hours until firm. Mash raspberries in saucepan; add jelly. Bring to boil; blend cornstarch and water, then stir into raspberries mixture. Cook, stirring constantly until thick and clear. Strain sauce. Cool and chill. At serving time, unmold ice cream on plate. Arrange peaches (blueberries if you want) over ice cream. Spoon sauce over fruit and ice cream. Serve with thin ginger cookies are good with this.
Place all ingredients, except cabbage, into a mixing bowl and beat well with a wooden spoon. Pour over cabbage and mix thoroughly.
Melt butter in saucepan, mix in bread crumbs and crushed Ritz crackers. Put half of crumb mixture in a buttered 9 x 9-inch pan. Put scallops on top, then rest of crumb mixture. Pour cream over all, add a few extra pats of butter and bake at 350° for about 20 minutes.
In a 13 x 9-inch cake pan, layer Doritos, then chicken and then chopped onion. Mix all soups in saucepan; heat to a boil. Pour over chicken. Top with grated cheese. Heat in oven for 20 to 25 minutes at 350°.
In shallow baking pan. Place dried beef on bottom. Wrap each chicken breast in a slice of bacon and place on top of dried beef. Mix undiluted soup with sour cream and pour over chicken. Bake at 250° for 4 hours. Serve over rice. Can be frozen.
Let ice cream soften. Stir in peanut butter. Fold in whipped cream. Pour in graham cracker crust. Sprinkle with chopped peanuts. Freeze.
Mix cake mix, Jell-O, oil, eggs and frozen strawberries and bake at 350° for 25 minutes. Blend sugar, drained strawberries and butter until creamy. If icing is too thin, add a little sugar. Spread icing on cake after it is completely cooled.
Boil 4 or 5 sweet potatoes until tender. Peel and cut in half. Lay in casserole dish. Mix all ingredients and let come to a boil. Pour over potatoes and bake at 350° for about 30 minutes until bubbly.
In a bowl, beat margarine or butter with an electric mixer on	medium	to high speed about	30 seconds or until softened. Add powdered sugar, about half of the flour, half of the milk and the vanilla to the margarine. Beat until thoroughly combined, scraping sides	of bowl occasionally. Then beat or stir in remaining flour	and milk. Stir in chopped pecans. Drop dough from a rounded teaspoon 2 inches apart	on an ungreased cookie sheet. Sprinkle with sugar. If desired, lightly press a pecan half in center of each cookie. Bake in a 375° oven for 8 to 10 minutes or until edges are slightly golden. Remove cookies and cool on a wire rack. Makes about 48.
Mix sugar, cocoa, margarine or butter and milk on stove. Boil for 2 minutes. Remove from heat. Add oats, peanut butter and vanilla; mix together. Spoon onto wax paper; let cool.
Pour over crust and top with reserved crumb mixture. Bake at 350° for 25 to 30 minutes longer. Refrigerate and serve cold; cut in small squares.
Mix and put into buttered 13 x 9-inch pan. Bake 11 minutes at 400°. Remove from oven. Top with topping.
Cream together the cream cheese and powdered sugar. Add peanut butter, milk and Cool Whip. Pour mixture into prepared graham cracker crust and freeze (about 1/2 day).
In a mixer bowl, beat eggs. Add sugar and oil. Beat until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick). Stir in partially thawed, undrained berries and nuts. Pour batter into a greased 9 x 5 x 3-inch loaf pan or two 7 1/2 x 3 1/2 x 2-inch loaf pans. Bake in 350° oven for 55 to 65 minutes, or until toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes. Remove and cool on wire rack. Freezes well. I usually double recipe. This will make 4 loaves when doubled.
Combine in a saucepan and heat, stirring occasionally. Add meatballs to sauce and heat through.
Butter a small casserole and line the bottom and sides with small squares of buttered bread. Cut off the crusts. Make a custard of the ingredients. Mix and pour over the bread. Sprinkle ground cinnamon or nutmeg, whichever preferred, over top. Raisins may be added if you wish. Place casserole in pan of boiling water and bake at 350° for one hour (or until a sliver knife comes out clean).
Cream sugars, oleo and oil. Beat in 2 eggs; sift and stir in salt, soda and cream of tartar. Add vanilla and flour. Mix together well. Chill dough. Roll in balls. Place on a cookie sheet (unbuttered). Press with a fork. Bake at 350° for 12 to 15 minutes.
Cook onion and add them to meat and cook. Mix flour, salt and chili powder together. When meat is done, add the flour, salt and chili powder together. Add tomato juice or water.
Cook broccoli. Beat eggs. Add onion, cheese and soup. Add broccoli, mayonnaise and 1/2 cracker crumbs. Put in casserole. Sprinkle rest of crumbs on top. Bake at 350° for 30 minutes.
Cream butter, sugar and shortening together. Add eggs, mixing well. Add vanilla. Sift flour, salt and baking powder together. Work flour mixture into ingredients, adding more flour, if needed, to make dough the proper consistency. Chill overnight. Roll out on floured board. Cut with cookie cutters and sprinkle with additional sugar. Bake on slightly greased cookie sheet in 375° oven for about 10 minutes or until edges begin to brown.
In the top of a double boiler melt candy bars, peanut butter and half and half. Remove from heat and fold in whipped cream. Pour into crust. Freeze for 4 to 6 hours. If desired, drizzle with chocolate syrup before freezing.
Melt butter and blend in flour until creamy. Stir in broth and cream; cook until bubbly, stirring constantly. Add sherry, spaghetti, chicken and mushrooms. Pour in greased 8 x 10-inch casserole. Sprinkle with cheese. Bake at 350° for 1 hour, covering for the first 40 minutes.
Pour liquid off dill pickles. After draining, cut pickles in quarters lengthwise and then chop. Pour sugar over pickles. Add Tabasco sauce and clove of garlic. Mix well. Let stand for a day or more in refrigerator. Separate into small jars. It makes enough to give as gifts to all your friends.
Let dough rise until doubled in size. Punch down. Roll loaves together into one 15 x 12-inch rectangle. Cook meat; drain well. Place 3/4 of the meat down one half of the dough. Spread 1/4 cup of pizza sauce over the meat. Add green pepper and onion. Add the rest of the meat and pepperoni. Sprinkle the spices over the top. Drizzle the remaining pizza sauce on top. Place the Mozzarella cheese on top. Fold the empty side of dough over the filling. Seal edges well. Spray a large cookie sheet with Pam. Place loaf on cookie sheet. Bake at 375° for 30 to 35 minutes. Slice into 1-inch slices and serve warm.
In a small bowl, stir together margarine and basil leaves. Place fillets on greased broiler pan. Spread one side of fillets with half of margarine mixture. Broil 5 to 8 inches away from heat for 5 minutes. Turn fillets over and top with remaining margarine mixture and lemon slices. Continue broiling for 5 to 6 minutes or until fish flakes with a fork. Yields 4 servings.
Preheat oven to 425°. Combine eggs, sugar and salt. Slowly stir in milk and vanilla. Pour into pie shell. Put in oven immediately and bake 40 minutes or until knife inserted near edge comes out clean. Chill.
Mix first four ingredients until smooth. Place in a large casserole bowl and then put sliced peaches on top. Bake at 350° for about 1 hour or until top is golden brown.
Pour 1/2 quart berries in baked pie shell. Mash other half of berries; add sugar and cornstarch. Cook slowly until clear. Stirring constantly, pour over berries in pie shell. Cool. Top with Cool Whip.