HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together pretzels, sugar and margarine. Press into bottom of 9 x 13-inch pan. Bake at 325° for 6 minutes. Cool. Mix together cream cheese, sugar and Cool Whip. Spread over pretzel crust. Dissolve jello in hot water. Stir in frozen strawberries to thicken. Let set until thick and spread over cream cheese layer. Chill thoroughly.
Combine sugar and 2 teaspoons cinnamon in a large Baggie. Cut biscuits in fourths and shake in Baggie. Drop dough pieces in a well-greased tube pan. Melt butter in a saucepan. Add 1 teaspoon cinnamon and brown sugar. Bring to a full boil and boil for 1 full minute. Add nuts and pour over dough pieces. Bake at 350° for 30 to 35 minutes. Remove from oven and immediately turn upside down on a plate. Remove pan and serve warm.
Boil sugar, syrup, butter and cream of tartar together for 5 minutes and quickly stir in soda. Pour over mixture of popcorn and salted peanuts. Spread into lightly greased cookie sheet. Put in low oven (200°) for 40 minutes. Stir every 10 minutes. Store tightly covered.
Measure the flour into a bowl. Make a well in the flour; add the egg yolk, beer and salt. Stir until well blended. Gradually add milk; stir until smooth. Fold in stiffly beaten egg white. Makes enough to coat 1 pound of fish.
Drain cherries, reserving juice. Add enough orange juice to reserved juice to measure 1 cup. Bring juice to a boil in saucepan. Add gelatin, stirring until dissolved. Pour into bowl. Chill until partially set. Chop cherries. Combine cherries and sugar in saucepan. Cook for 2 minutes, stirring frequently. Cool. Add cooled cherries, pecans and celery to gelatin; mix well. Pour into large mold. Chill until set. Unmold onto lettuce-lined salad plate. Yield: 6 servings.
Place zucchini and water in a 3-quart casserole. Cover with wax paper. Cook on High for 15 minutes. Stir once during cooking time. Drain. Add salt. Place slices of cheese over drained zucchini. Pour tomato sauce and seasoning over cheese; top with Parmesan cheese. Cook on High 3 minutes. Serves 6.
In a skillet, saute the diced giblets and onion in the oil, until the onion is transparent and giblets are lightly cooked. Add seasonings and broth (or water with bouillon cubes dissolved in it). Add the frozen vegetables; stir all together. Bring to boil; simmer for 20 minutes. The liquid should just cover the giblets and vegetables; if needed, add more liquid.
Heat oil in saucepan and brown 1/2 the garlic with a little salt. Add water. When water boils, add rice. Cook slowly. Saute onion, remaining garlic and meat in shortening. Add tomatoes, salt and pepper. When meat is browned, add raisins, eggs and parsley.
Mix together 1 1/2 cups flour and 1 tablespoon sugar. Cut in 1/4 pound cold butter until mixture is fine like meal. Then with a fork, stir in 1 egg yolk and a pinch of salt. Lay very thin into 12-inch flan pan with a removable bottom. Combine 4 tablespoons breadcrumbs with 2 teaspoons of sugar and 1/2 teaspoon cinnamon. Sprinkle on the dough in the pan. Cover the dough with sliced fruit (apples, pears, peaches, halved apricots or blue prunes). Mix together 6 tablespoons of sugar and 3/4 teaspoon of cinnamon. Sprinkle over the fruit. Melt 6 tablespoons of butter. Allow the butter to cool slightly and add to it 3 egg yolks and 6 tablespoons of whipping cream. Pour over the fruit. Bake 30 minutes in a 400° oven. Check for doneness and continue baking another 15 to 20 minutes or until custard is set and browned and the pastry too. Cool 10 minutes before removing the sides of the pan. When cool, glaze with melted red currant jelly or melted and strained apricot jam.
Mix Cool Whip, condensed milk and orange juice together. Put it in the pie shell and refrigerate 2 hours. Serve.
Place a layer of tomatoes in a shallow 1 1/2-quart casserole; sprinkle with salt and pepper. Add a layer of cracker crumbs, then one of cheese. Dot with butter. Repeat. Bake in preheated 475° oven for 20 or 30 minutes, until brown and bubbly.
Spread crescent rolls in pan and bake. Mix dressing, cream cheese and Miracle Whip. Spread on rolls. Add vegetables. Top with 8 ounces low-fat shredded cheese.
Combine first 4 ingredients and boil for 5 minutes. Remove from heat and add remaining ingredients. Stir well. Pour over 15 to 20 cups of popped corn. Put in roaster and bake 1 hour at 250°; stir every 15 minutes. Cool. Put in an airtight container.
In a large saucepan, stir together corn syrup, sugar and peanut butter over low heat, stirring constantly. Bring to a boil. Remove from heat. Add cereal and toss well to coat. Spread into a buttered 9 x 13-inch pan. Cool and cut into bars.
Place broccoli in baking dish. Heat together in a pan, soup, Cheez Whiz, butter and milk. Stir in uncooked rice and pour over broccoli. Bake at 350 degrees for 30-35 minutes.
Melt butter in a 9 x 13-inch pan. Layer the rest of the ingredients in the order given. Bake at 325° to 330° for 30 minutes. Cut in small squares while still warm. Remove from pan when cool.
In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onion. Combine sauce ingredients (water, chicken stock base, cornstarch and garlic powder). Add to cooked vegetables. Heat thoroughly until thickened.
Combine lemon juice, water and sugar; let stand in refrigerator overnight or at least 3 hours. (If lemons were used, strain liquid.) Add Cokes no more than 2 hours before serving.
Mix pudding with milk. Add 10x sugar. Add Cool Whip and continue to mix until blended. Layer crackers with 1/2 of the pudding, crackers, pudding and ending with crackers in a 9 x 12-inch pan. Top with chocolate icing, Pillsbury or Duncan Hines. May also use instant chocolate pudding. I microwave frosting for about 20 seconds for easier spreading. Stir well before spreading. This dessert can be made ahead. Makes 16 to 18 servings.
Repeat first layers, ending with the potatoes. Add 1 cup half and half. Put in 425° oven for 15 minutes. Add 1 cup half and half and reduce temperature to 350° and bake for approximately 1 more hour.
Mix well and bake 30 minutes at 350° in 6 x 9-inch pan.
Cook macaroni according to package directions. Rinse with cold water and drain well. Rinse and drain shrimp. Sprinkle lemon juice over shrimp. Carefully fold shrimp, onions, pepper, cucumbers, celery, olives and tomatoes into macaroni. Sprinkle with salt and pepper. Blend salad dressing and cream and fold into salad. Serve on lettuce leaves and garnish with grated Parmesan cheese. Yield: 12 servings.
Mix first seven ingredients together. Split rolls open. Spread mixture on rolls. Place rolls back in trays. Wrap in foil. Bake at 400° for 10 to 15 minutes.
In a large bowl combine all ingredients. Cook in microwave for 13 to 15 minutes on High, stirring every 5 minutes. After 13 minutes, check for softball stage. Stir, then pour into buttered pan. Break into pieces.
Boil broccoli until limp; boil chicken until almost cooked. Mix next 4 ingredients and pour over chicken and broccoli. Melt butter and mix with bread crumbs; put on top. Lastly, cover it with cheese. Bake at 350° for 1/2 hour.
Mix and blend softened cream cheese and sour cream in food processor or blender. Add remaining ingredients and blend until smooth. Refrigerate for 1 hour or more. Serve as a dip for fresh fruit or cake squares.
Combine raisins and water. Boil gently for 5 minutes and pour over oleo or butter in a bowl. Let stand 10 minutes. Sift together next 7 ingredients and add to cooled raisin mixture. Beat egg well; add and beat it in well. Pour into a pan and bake at 325° for 1 hour.
Cream together shortening and sugar. Add sour cream and the eggs; blend well. Add vanilla. Combine flour, baking powder, baking soda and a pinch of salt. Sift into creamed mixture. (Dough will be soft and firm.) Bake at 350° for 8 to 10 minutes.
Mix oleo, sugar, flour and soda, then make a crumbly mixture and press 1/2 in an 11 x 15-inch pan. Cook dates, milk, sugar and oleo. Spread over 1/2 of the crumbly mixture. Use the rest of the crumbly mixture on the top. Bake for 30 minutes at 325°.
First pick out any shells. Mix all ingredients and make into patties. Fry in hot oil, just a few minutes until brown. Drain on paper towels. Enjoy!
Beat the egg and add the whipped topping. Mix this and add the cake mix. Use a spoon, not a mixer. Roll into little balls. Dip top of balls in confectioners sugar. Bake at 350° for 10 to 11 minutes. Makes 3 dozen cookies.
Brown crumbled sausage; drain all grease. Break bread into bite size pieces; place into bottom of buttered 9 x 13-inch casserole dish. Spread crumbled sausage over bread, then the grated cheese over sausage. Beat the eggs. Add the milk, salt, pepper and dry mustard. Pour egg mixture over bread, sausage and cheese. Bake for 35 to 40 minutes at 350°.
Combine sugar, flour and salt. Add water to beaten egg yolks, then pour into sugar mixture. Mix well. Add pineapple and butter. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. When cool, add vanilla. Pour into pie shells.
Mix all ingredients. If dough is too soft, cover and chill. Drop on cookie sheet. Bake at 375° for 10 minutes.
Mix crushed graham crackers with margarine, both sugars and cinnamon. Sprinkle berries with lemon juice. Spread graham cracker mixture in a greased casserole dish. Spread blueberries on top. Bake at 350° about 30 minutes. Serve warm.
Melt chocolate and water on low heat. Cream margarine, sugar, yolks, vanilla, flour and soda. Add alternately with buttermilk, then add white chocolate. Fold in egg whites. Add coconut and nuts. Pour into three 9-inch cake pans. Bake at 350° for 30 minutes.
Place tomatoes, 1/2 cup peppers, 1/2 cup cucumbers, 1/2 cup croutons, 1/4 cup onion and remaining ingredients in blender or food processor. Cover and blend on medium speed or process until smooth. Cover and refrigerate at least 1 hour.
Preheat oven to 375°. In bowl, combine milk, sour cream, lemon juice and vanilla. Mix well and chill. In a large bowl, beat margarine and sugar until fluffy. Mix in flour, oats and nuts until well blended. On lightly oiled 12-inch pizza pan, press out dough, prick with fork and bake 10 to 12 minutes. Cool completely, spoon filling over crust, then arrange fruit on top. Serve in pie-like slices. Makes 12 to 16 servings.
Cut tortillas with your choice of cookie cutter shapes. Place tortilla shapes on an ungreased cookie sheet and bake in a 300° oven for about 15 minutes. Tortillas will begin to curl when done. You may choose to flavor the chip by sprinkling them before baking with seasoned salt or other seasoning.
Melt 1/2 cup butter. Stir in crushed biscuits. Press into a pie pan. Place remaining butter and sugar in a pan and heat gently, stirring until butter melts. Add milk and heat stirring continuously until simmering. Simmer on low heat for exactly 5 minutes to make a light golden caramel. Keep stirring. Pour over biscuit base and allow to cool in refrigerator. Serve chilled or for a softer toffee, serve at room temperature. Top with bananas and whipped cream.
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate. Spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake. Frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in refrigerator.
Sprinkle flour on round steak and beat it. Salt and pepper it and brown in hot oil. Add water to cover, 2 beef bouillons; cook on medium heat for 30 minutes. Then add onion, pepper and tomato and cook another 3 minutes or until meat is tender. Remove meat and thicken gravy with flour. Great!. Serve with mashed potatoes and vegetable.
In large pot, saute garlic in oil until lightly browned; remove from pot. Add remaining ingredients. Bring to boil, lower heat to low, cover and simmer at least 3 hours. While cooking, make the meatballs.
Preheat oven to 300°. In large mixing bowl, cream margarine, Crisco and sugar until light and fluffy. Add eggs one at a time, alternating with flour. Add vanilla and lemon extracts. Mix until smooth and creamy. Pour into tube pound cake pan. Bake for 1 1/2 hours or until brown in creases on top.
Butter sides of heavy saucepan. Combine sugar, milk, cream, syrup and salt. Stir over medium heat until boiling; cook to soft ball stage. Remove from heat and cool to lukewarm. Add butter and vanilla. Beat until mixture is stiff, about 5 minutes. Quickly stir in the cranberries. Spread into a buttered 9 x 5 x 3-inch pan. Cut into pieces when cool. Makes about 2 1/2 dozen pieces.
Coat chocolate chips and pecans in a spoon or so of the dry cake mix. Mix remaining ingredients together. Fold in chocolate chips and pecans. Bake at 350° for about 50 minutes or until done in a greased and floured tube pan. Cool before frosting.
Grind pears. Mix pears, sugar and pineapple immediately to prevent pears from turning brown. Bring to a boil and boil about 30 minutes or until syrup clears, stirring constantly. Pour in hot jars and seal.
Heat milk, butter, sugar and salt. Set aside to cool. Sprinkle yeast in cup of warm water. To first mixture, add egg, then flour and then yeast water. Knead until smooth and elastic. Place dough in a warm place after brushing with melted shortening. Cover and let rise until double in bulk. Knead again and make into two loaves or rolls. Let rise again. Bake at 325° about 40 minutes for bread. For rolls, bake at 375° until lightly brown.
Slice cucumbers thinly. Place in bowl with pepper and garlic salt. Cover bowl and refrigerate for 2 hours, then add the sour cream and mix well.
Blend the cottage cheese, lemon peel and juice, dill, salt, and hot sauce in a blender until smooth. Stir in remaining ingredients. Serve sprinkled with additional parsley. Yield 2 cups.
Cut bacon into 1 inch pieces. Pan fry, slowly until almost cooked, add onion, and cook until transparent. Stir in flour, sugar, salt, and paprika. Pour in vinegar and water; cook until mixture thickens. Pour in vinegar and water; cook until mixture thickens. Pour mixture over potatoes and serve. Serve hot.
Crush cookies and save 1/4 cup on the side. Add butter to the crushed cookies and blend. Press into 9 x 13-inch buttered pan. Beat cream cheese until light and fluffy. Mix with sugar and half of the whipped cream. Spread over crumb layer and refrigerate. For 30 minutes, prepare pudding. Spread over cream cheese layer and chill for 1 hour. Spread remainder of whipped cream and sprinkle with remainder of cookie crumbs.
Dissolve cornstarch in water. Add to rhubarb and sugar. Cook until thick. Add coloring and vanilla. Let set.
Preheat oven to 350°. Melt margarine, then add the flour; beat until smooth. Add nuts. Spread in the bottom of a 9 x 13-inch pan. Bake 12 minutes or until brown. Cool completely.
In a large oblong Tupperware container, cut up lettuce, then spread the chopped celery, green pepper and green onions. Drain peas. Sprinkle with sugar, then spread on top of vegetables. Spread mayonnaise on top of that, then sprinkle cheese on top of all.
Combine all ingredients in a crock pot and simmer 4-6 hours. Top with cheese and corn chips, if desired.
Set coconut aside. Put all ingredients into a blender for 3 minutes on medium. Spray a 10 or 11-inch pie plate. Pour into pie plate; sprinkle all coconut on top. Bake 40 minutes at 350°. Let stand 5 minutes or cool until firm.
Put the first 4 ingredients in a large 8-inch square Tupperware container (or 9 x 12-inch Tupperware for double mix). Fold in Cool Whip. Dessert can be frozen and taken out 1 hour before serving or serve as mixed. Both ways are very good.
Cut potatoes into thick strips. (Peel if you want.) Soak in bowl of ice cubes and water for about 20 minutes. Drain potatoes and blot dry. Toss lightly with salad oil to coat evenly. Spread in single layer in shallow, nonstick pan sprayed with Pam. Bake 30 minutes at 450°, turning frequently. Season to taste. Makes 4 servings about 100 calories each.
Add salt and milk to beaten egg and stir into flour to form a smooth batter. Drop by teaspoon into boiling soup or soup beans. Cover tightly and cook for 15 minutes. Do not lift the cover during this time.
Drain chicken and put into a bowl with cream cheese. Add Ranch mix. Mix all ingredients with a fork. Shape into ball and roll in pecans and refrigerate.
Preheat oven to 350°. Mix all ingredients together and pour into pie shell. Bake 40 to 45 minutes.
Brown meat; drain and add 2 sauces. Simmer. Cook shells; drain. Put 1 cup sauce and meat in bottom of baking dish. Then add some shells, cheese and pepperoni. Keep layering until all ingredients are used. Bake at 350° for 1/2 hour, uncovered.
Sift dry ingredients into bowl. Make a well. Add oil, egg yolks, water and flavoring. Beat with spoon until smooth. Beat egg whites and cream of tartar in large mixing bowl until very stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites, gently folding in with rubber scraper until just blended. Gently fold in pecans. Pour into ungreased tube pan. Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes.
Clean and wash beans; place in a large pan. Cover with water and soak overnight. Drain. Add 2 quarts water, ham, onion, garlic and salt. Bring to a boil. Cover; reduce heat. Simmer until tender, 1 1/2 hours. Add both kinds tomatoes. Simmer 30 minutes more. Stir occasionally.
Heat tomato sauce. Add oregano, garlic and a pinch of sugar. Spread on muffin halves. Add cheeses and pepperoni. Heat under broiler 2 to 3 minutes.
Place coffee granules in medium bowl. Add boiling water and whisk together. Whisk in sweetened condensed milk and cold water until completely blended. Pour coffee mixture into 2 quart pitcher. Add chocolate milk; stir to mix. Chill at least 1 hour before serving.
Beat eggs and add sugar and milk. Sift together half of the flour with salt and baking powder. Beat until smooth and add only as much more flour as needed. Batter should be thin enough to run through a funnel. Drop batter from funnel into deep hot fat (375°) using a swirling motion. Control the flow of batter using your finger. Cook 2 to 3 minutes until golden brown. Remove and drain on paper towels. Sprinkle with confectioners sugar or cinnamon sugar. Makes approximately 2 dozen.
Cook fettucini in salted water until al dente (slightly hard). Saute mushrooms, broccoli and peppers in a little butter for about 2 to 3 minutes. Season chicken with salt and pepper and grill on grill or cook in broiler. When chicken is done, cut into long strips and add to vegetables. Saute for 1 more minute. Add heavy cream, grated cheese and butter to mixture. Let cook and reduce until thick. Add fettucini and mix well in pan. Beat in egg yolk rapidly so egg doesn't cook.
Cook oleo, dates and sugar until thick, stirring constantly, to keep from burning. Add nuts, vanilla and Rice Krispies. Mix well. Roll in tiny balls when mixture has cooled. Put powdered sugar in bag and shake balls in sugar.
Prepare corn muffin mix according to directions, including an additional 2 tablespoons of liquid to add moisture to the mix. Pour into a 9-inch square baking dish and bake according to the directions on the box.
Mix sugar, vanilla, salt and egg whites. Add sugar until it forms a ball. Chill in refrigerator several hours. Place on cutting board sprinkled with powdered sugar. Roll out with rolling pin to about 1/2-inch thickness. Spread with peanut butter. Roll into a rope shape. Cut into slices 1/2-inch thick. Chill before serving.
Mix ingredients in large bowl and chill. Fold in cherries (optional). Yields 6 servings.
Brown chicken. Remove from skillet. Add all other ingredients and simmer until chocolate has melted. Replace chicken and add enough water to cover. Cover pan and bake at 300° for 1 hour.
Sift dry ingredients together and stir into eggs. Add milk and pumpkin. Line pie pan with pastry and pour in filling. Bake in very hot oven at 450° for 10 minutes. Reduce temperature to slow 325° and bake for 35 minutes longer or until knife inserted in center comes out clean. Cool. Makes one 9-inch pie.
Bake cake mix according to package directions; let cool. Mix strawberry Jell-O with boiling water; let cool. Poke holes in cake with end of wooden spoon. Pour Jell-O over top of cake. Frost cake with Cool Whip that has been mixed with chopped fresh strawberries. Decorate cake with whole strawberries.
Mix all ingredients together and let stand overnight. Make into hamburgers the next day and fry or grill.
Mix Cool Whip with pudding thoroughly. Add all other ingredients. Mix and chill for 1 hour. To decorate, garnish with maraschino cherries.
Don't buy expensive colored sugar. Put a small amount of sugar in plastic bag. Add cake coloring in and mix. Let dry on cookie sheet and put into small jars. Keeps as long as sugar usually does and is much cheaper.
Shred cabbage and place in greased baking dish. Place meat, onion, salt and pepper in skillet; fry until lightly browned. Drain and mix in uncooked rice. Spoon mixture over cabbage. Mix soup and	water and pour over top. Bake in tightly covered dish for 1 hour at 350°.
Combine all ingredients; mix well. Serve as a dip or a topping for Mexican foods and snacks. Makes about 1 cup.
Combine first 4 ingredients and boil for 5 minutes. Remove from heat and add remaining ingredients. Mix ingredients, stirring, until chocolate chips are melted. Pour into buttered pan.
Saut the hamburger and garlic in the oil; add everything but the cheeses and simmer 20 minutes.
Marinate overnight. Turn over next morning. Bake in Dutch oven or covered pan with foil. Bake at 350° for 4 hours. Keep sauce. (If desired, take out and put on charcoal grill for 1 hour.)
Make cake night before serving. When cool, cut into small pieces and pour Kahlua over it. Refrigerate; also make pudding night before and refrigerate. To serve layer in order: cake, pudding, cream and crushed Heath bars in glass bowl into as many layers as you want, usually 2 to 3 layers.
Combine 1st three ingredients thoroughly. Blend in applesauce. Combine remaining ingredients and blend with wet mixture. Bake at 350° for 50 to 60 minutes.
Combine all ingredients in cake pan. Stir with fork. Bake at 350° for 30 to 40 minutes.
In a large bowl, mix chili, 1 cup cheese, 3 cups corn chips, hamburger, 3/4 cup olives and bottle of sauce. Stir well. Bake for 25 minutes at 375° in a 9 x 13-inch pan.
Cream margarine and sugars. Blend in egg, peanut butter and vanilla. Add flour, sifted with soda and salt; mix well. Shape teaspoonful of dough into balls. Roll in granulated sugar. Place on ungreased baking sheets and bake at 375° for 10 to 12 minutes.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Cream butter. Gradually add sugar, beating well with an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with banana, buttermilk and melted chocolate, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla and pecans.
Cook egg noodles as directed; do not drain water. Add chicken pieces and 2 cans creamy chicken soup. Stir. Cook on medium heat about 20 minutes. Serve with bread and butter.
Cut the apple into bite-size slices. Spread the cheese on the apple slices. Top each with the coconut. Crunch away with your best friend.
Mix together. Let stand overnight. Roll 1/2 to 3/4-inch thick. Sprinkle with sugar. Bake at 375° for 8 to 10 minutes.
Bring water, wine, garlic powder and butter to a boil in a saucepan. Add cheese. Add Accent, dash of white pepper and nutmeg. If not thick enough, you may thicken with cornstarch or wine to thin.
Mix pudding mix, crushed pineapple and Cool Whip. Add pecans, coconut, marshmallows and cherries as desired. Refrigerate until used.
Stir Velveeta cheese and picante sauce in saucepan on low heat until cheese is melted. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers.
Toss the bay scallops with the lime juice. Place in a bowl with the remaining ingredients. Cover; refrigerate overnight. The lime juice does all the cooking. Serves 6.