HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese, egg and sugar in a mixing bowl. Beat well. Add chocolate chips and stir until blended. Set aside.
Mix together all ingredients. Mold about one tablespoon of macaroons together. Place onto a baking tray closely together. Be sure to spray the tray very well with Pam. Bake at 350° for 15 to 20 minutes or until lightly browned. Makes about 30 to 36 cookies. Will freeze.
Bake pastry shells according to package directions. Meanwhile, in mixing bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of puff pastry inside shells and discard. Divide the cheese filling between the shells; place on a baking sheet. Return to oven and bake 5 minutes; cool. Just before serving, fill each shell with pie filling. Top with reserved pastry circles. Dust with additional confectioners sugar.
Cook all ingredients for 5 minutes. Seal in small 1/2-pint jars. When ready to use: Mix 1 pint jar with two (8 ounce) packages of cream cheese. May add more cream cheese to taste.
Combine cream and cheddar cheeses mixing until well blended. Add all the remaining ingredients except for the pecans and mix well. Shape mixture into ball and roll in chopped nuts.
Combine pie filling, Jell-O, water, 2 packages of sweetener and butter flavoring. Cook until thick and clear. Let cool. Cut up strawberries and add 2 packages of Equal sweetener. Fold into cooled cooked filling. Pour into graham cracker shell. Top with Cool Whip. Save some whole strawberries to arrange on top.
Mix cream cheese, butter or margarine and garlic salt; chill. Form chilled mixture into a ball. Put pecans on a sheet of waxed paper. Sprinkle with paprika if desired. Roll cheese ball in nuts. Let chill. Serve with crackers.
Blend coconut, eggs, butter, cornstarch, flavor, sugar, can of milk and water. Pour mixed ingredients in pie shells. Bake in a preheated oven at 350° for 45 minutes or until brown.
Saute onion, garlic and sausage and drain. Add mushroom, tomato sauce and spinach. Cut chicken into pieces. Add chilli powder and Velveeta cheese until melted. Toss with cooked spaghetti. Pour into greased dish. Bake for 45 minutes at 350°.
Mix jello and hot water; cool. Soften oleo and cream cheese. Mix graham cracker crumbs and	soft oleo. Save a little for top and put remainder in bottom of 9 x 13-inch pan.
Line bread pan with wax paper. Beat eggs well. Add vanilla, sugar and butter. Combine dry ingredients and add to egg mixture. Stir in nuts. Pack dough into wax paper lined pan. Refrigerate at least 2 hours or overnight. Lift wax paper and dough from pan. Remove wax paper. Slice dough 1/8 to 1/4-inch thick. Place on ungreased cookie sheet and bake in 350° oven for 10 to 12 minutes.
Mix flour, butter and nuts well; bake in a 9 x 13-inch pan at 350° for 20 minutes. Cool.
Add soup to salmon. Add ReaLemon and crackers. Shape into loaf. Bake at 350° for 45 minutes. Yields 6 servings.
Combine all ingredients in mixer; except candy. Mix at low speed until dough forms. Shape into balls using a rounded teaspoonful for each. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with a candy kiss. Press down firmly so cookie edge cracks. Transfer to wire rack. Cool until chocolate kiss is set.
Spread cream cheese on the bottom of quiche dish. Top with remaining ingredients. Bake at 350° for 30 minutes. Serve with tortilla chips! Enjoy!
Place chicken in a large saucepan; cover with cold water. Bring to a boil over high heat. Cover, reduce heat and simmer 15 minutes or until done. Drain chicken, reserving broth for another use. Set aside.
Heat oil (2 to 3 inches) in Dutch oven to 375°. Mix flour, sugar, salt, baking powder, nutmeg and baking soda in a large bowl. Add oil, buttermilk and egg; beat with fork until smooth. Drop batter by teaspoon (do not make too large or they will not cook through) into hot oil. Fry about 3 minutes or until golden brown on both sides; drain on paper towels. Immediately roll in sugar.
Clean and split herring. Soak overnight in water. Then bone and skin; cut in small pieces. Make a brine of vinegar, sugar and spices and pour over herring. Add sliced onions.
Blend cheese and shortening. Mix in, with hands, flour. Refrigerate overnight. Roll out 1/8-inch thick on counter covered with confectioners sugar. Cut into 1 x 3-inch strips. Place walnut piece on each; roll up. Place folded side down on baking sheet. Bake at 350° for 15 to 17 minutes, until light brown. Sprinkle with confectioners sugar while warm.
Combine sugar, milk and syrup. Boil until forms soft ball stage. Cool and beat. Add coconut, nuts, butter and vanilla. Mix well. Drop by teaspoonful on wax paper.
Peel and chop eggs. Wash, drain and tear lettuce coarsely into bite-size pieces. Coarsely chop parsley; cut tomatoes into wedges. Combine these with onion, cheese and green peppers. Toss lightly; chill. Just before serving combine salt, paprika, vinegar and oil. Drizzle over salad, tossing lightly. Makes 50 servings, about 1 cup per person.
Cream margarine and cream cheese. Add sugar. Cream real good. Add flour and eggs a little at a time. Add flavoring. Beat good. Bake in tube pan 1 hour and 20 minutes in 325° oven.
Preheat oven to 250°. In open roasting pan, melt margarine. Stir in seasoned salt and Worcestershire sauce. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
Heat water and red hots until melted. Add jello and applesauce. Chill.
Dissolve the jello in the boiling water. When cold, whip to the consistency of whipped cream. Add the whipped cream, macaroons and chopped nuts. Set away to harden. Serve garnished with cherries and macaroon crumbs.
Wash and drain chicken. Combine seasonings; rub inside and outside of chicken with seasoning mixture. Place chicken in paper bag that is large enough that chicken is not crowded. Be sure seam side of paper bag is on top. Fasten bag end. Place bag in a pan. Bake for 2 hours in preheated 400° oven.
Place pork chops in baking dish. Cut up potatoes on top (sliced). Slice onion on top of that. Spoon cream of mushroom soup on top. Salt and pepper to taste. Cook at 350° for 1 hour in covered dish.
Flour steaks and brown in frying pan. Place steaks in a large baking dish. Add the soup and 2 cans of water. Do not mix. Cook, covered, for 1 hour.
Will need saucepan, potholder, spoon, strainer and 2 small dishes.
In a mixing bowl, cream shortening and peanut butter. Add brown sugar, eggs and vanilla; mix well. Combine oats, flour, baking soda and salt. Add to creamed mixture and mix well. Drop by rounded teaspoonfuls on ungreased baking sheet. Flatten with fork. Bake at 350° for 12 minutes or until done. Makes 6 dozen.
Put all packages of gelatin into a large bowl. Slowly add water and stir until dissolved. Pour into 9 x 13-inch baking pan; chill until firm. Cut into squares or use cookie cutter shapes.
Slice tomatoes; place in a serving bowl. Sprinkle with 1/4 cup plus 2 tablespoons parsley. Combine next 6 ingredients in a jar; cover tightly and shake vigorously. Pour over tomatoes. Chill 3 hours. Sprinkle with additional parsley, if desired. Yield: 8 servings.
Slice and cook squash until tender. Add butter, salt and pepper to taste. Then beat eggs and milk. Combine all together. Top with grated Cheddar cheese. Bake in 350° to 400° oven until cheese is melted.
Brown hamburger, onion and green pepper in skillet; drain. Drain juice from one can of the pork and beans. Mix all ingredients and pour into a baking dish. Bake at 375° for 45 minutes.
In 3-quart casserole, layer half of potatoes, carrots, celery, beans and onion. Crumble half of uncooked beef over veggies. Sprinkle with 1/2 teaspoon each of thyme, salt and pepper. Repeat layers. Top with tomatoes.
Combine 1 cup sugar, flour, salt, soda and spices; stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses and egg. Shape dough into 1-inch balls and roll them in sugar. Place on ungreased baking sheet; bake at 350° for 10 minutes. Remove from baking sheets immediately (cookies will firm quickly as they cool). Yield: about 4 1/2 dozen.
Mix all ingredients. Bake on sided cookie sheet at 350° for 25 to 30 minutes.
In a fondue pan or saucepan, combine cream and corn syrup; heat, stirring constantly, until blended. Add milk chocolate morsels; stir until morsels melt and the mixture is smooth. Stir in vanilla. Serve with fruit or cube cake.
Preheat oven to 400°. Mix Ro-Tel and cream of chicken soup. Layer 1/2 Doritos, 1/2 sliced onion, 1/2 beef and 1/2 cheese. Repeat with remaining 1/2 of ingredients. Bake until cheese melts. Top with more Doritos.
Grease 13 x 9-inch pan. Layer 1 can coconut, 1 cup chopped pecans and German chocolate cake mix (already mixed by package directions). Beat together confectioners sugar, cream cheese and oleo (melted). Spread over cake mix. Bake for 45 to 50 minutes at 350°.
Remove leaves from cauliflower and wash. Water that is on the cauliflower after rinsing is sufficient for cooking. Place cauliflower in 1 1/2 qt. casserole dish and cover with glass lid or plastic wrap. Microwave for 9 minutes on high.
Mix all ingredients together and bake in casserole dish at 350° for 45 minutes to 1 hour. Last 10 minutes, place other half of onion rings on top to brown.
Dissolve gelatin in hot water. Add cranberry jelly and cool. Beat with rotary beater until completely blended. Mix in crushed pineapple and nuts. Pour into 1-quart mold or ring mold. Chill.
Fill bottom of 9-inch crust with berries. Stir heated milk into egg mixture and put into pie immediately. Preheat oven to 475°. Bake for 5 minutes, then at 425° for 10 minutes.
Brown hamburger. Put all ingredients in a slow cooker or crock-pot. Simmer an hour, then add hot dogs and simmer 2 hours. (You may brown hamburger; add ingredients and hot dogs and simmer all day or overnight.) The longer it simmers, the more delicious the dogs are. Use hot dogs of your choice.
Place chicken breasts in a large baking pan or dish. Take 2 cans of soup and mix with water the soup calls for. Mix well and pour over chicken.
Beat oil and sugar together for about 10 minutes. Add eggs, one at a time, and beat well. Add baking powder and vanilla and blend well. Add enough flour to make a soft but not sticky dough. Shape and place on ungreased cookie sheets. Brush with egg and water mixture. Sprinkle with sesame seed, if desired. Bake at 350° for about 10 to 12 minutes until done.
Mix all together and put in casserole. Bake 1 hour at 350°.
Lightly cook peas, then layer in a 9 x 13-inch glass dish in the following order: lettuce, peas, celery, water chestnuts and onion. Cover with Miracle Whip and sprinkle sugar on top. Sprinkle shredded cheese and bacon pieces over the top. Make a day ahead and refrigerate until ready to serve.
Dredge sliced potatoes and pork chops in flour. Put a layer or two of sliced potatoes in casserole dish. Put pork chops on top of potatoes. Sprinkle with salt. Add onions and another layer of potatoes. Sprinkle with salt. Pour water within an inch of top. Cover and bake at 400° for 15 minutes. Reduce heat to 350° and bake for 1 hour or until chops are tender.
In a large bowl, dissolve yeast in warm water. Add honey or sugar, eggs, salt and oil to mixture and mix well. add flour and wheat germ (8 cups altogether). Mix with spoon as long as you can, then finish mixing by kneading until smooth. Replace in bowl, grease top, cover and let rise to double. Bake at 375° for about 45 minutes. Rub warm bread with butter.
Cream butter and sugar until fluffy. Add eggs, one at a time. Beat well after each. Stir in vanilla, orange peel and zucchini. Sift together dry ingredients and spices. Add to butter mixture alternately with mix. Stir well. Add nuts. Bake in 10-inch tube pan, greased and floured. Bake at 350° for 1 hour. Cool in pan 15 minutes.
Combine softened butter or margarine with dressing mix. Spread 2 teaspoons butter mixture on each of 12 whole pitas and sprinkle with sesame seed. Cut each pita into 6 wedges and bake at 350° until golden brown. Very easy and good!
Mix shortening, sugar, eggs and vanilla together. Sift flour, soda and salt together. Add flour mixture slowly until all ingredients are blended smoothly and form a large ball of cookie dough. Drop by spoonful on a greased cookie sheet 2 inches apart. Dip the bottom of a glass in water and mash cookie dough. Cook at 350° until slightly brown.
Put dry ingredients into a cake pan and mix. Mix remaining ingredients into cake pan. Bake 30 minutes at 350°.
Combine above ingredients and put in casserole dish. Add salt and pepper to taste. Bake at 350°, uncovered, for 35 minutes.
Place oil in large pan, heat oil. Place sirloin on flat surface. Cover each slice of meat with 1 tsp. of dry mustard, 1/2 tsp. of salt, 1/2 tsp of pepper, 1 Tbsp. of chopped dill pickle, 1/2 hard boiled egg. Place one slice of bacon on top of all of these ingredients and roll the meat. Use toothpicks to secure the meat together. Place the cut side of meat down in the hot oil. Brown on all sides of the meat. When cooked remove meat from the pan, keep the meat warm. Make a rue in the pan with 2 Tbsp. flour, add beef broth. Cook until somewhat thick, about honey thickness and return meat to the pan. Cover pan and simmer for 20 to 25 minutes. Cool slightly, remove picks and serve with some of the sauce. This recipe is excellent served with Belgium potatoes and baby carrots.
Grease bottom only of a 10 x 14-inch pan. Spread mixed pecans and coconut in pan. Prepare the cake mix as directed on box and pour over nut mixture. Mix the cream cheese, oleo, powdered sugar and vanilla. Spoon over top of cake mix and bake for 45 to 50 minutes at 350°.
Brown meat and drain. Put in pot with 1 tablespoon flour. Stir in sauce and cheese.
Wash and boil whole potatoes until done. When cool, peel and dice or chip, putting into large bowl. Sprinkle with sugar and vinegar; mix well and add salt and pepper, mixing again. Add chopped eggs, onion, mustard and mayonnaise and mix well. Mayonnaise and mustard may need to be adjusted to taste.
Combine beans and salsa in medium saucepan. Cook over medium heat, stirring occasionally, until hot and bubbly. Spoon into serving bowl; sprinkle with cheeses. Makes 4 servings. Cover and refrigerate any leftover Cheesy Refried Beans.
In 1 1/2-quart casserole, blend soup, milk, mustard and pepper. Stir in macaroni and 1 1/2 cups cheese. Bake at 400° for 25 minutes or until hot; stir. Top with onions and remaining cheese; bake 5 minutes more or until cheese melts. Makes about 4 1/2 cups.
Mix jello with hot water until dissolved. Add whole can of pineapple and blueberry pie filling. Chill until set.
Fry bacon. Saute ground beef and onion in skillet. Crumble bacon. Add all ingredients together in a baking dish and bake at 350° from 40 minutes to 1 hour.
Preheat oven to 350°. Heat oil in skillet; add ground beef, salt, pepper and onion. Cook, stirring with a fork, to break up meat, until meat is browned and onion is soft. Pour off drippings. In a 2-quart casserole, alternate layers of meat, peas and potatoes. Combine milk and soup; mix well. Pour evenly over top. Cover and bake for one hour.
Simmer ingredients for at least 2 1/2 to 3 hours. Ladle into hot, sterilized pint size jars. Cover with 2-piece ring seals and process in boiling water bath for 25 to 30 minutes. Makes 6 to 8 pints.
Cook all together until thick. Add one small jar maraschino cherries. Seal in hot jar. (Do not double.)
In a bowl, mix all ingredients well. Place in a well-greased pan and bake for about 1 hour at 300°.
Combine beef, onion, green pepper, corn meal, seasoning, milk and egg; blend thoroughly. Form into 12 balls. Roll in flour. Brown in hot grease in skillet. Add remaining flour and tomatoes; cover and bake in very hot oven, 450°, for 35 to 45 minutes. Serves six.
Heat oven to 350°. Lightly grease 9-inch square baking pan. Stir together coconut, sugar, flour and salt in large bowl. Add egg whites, whole egg and almond extract. Stir until well blended. Stir in chocolate chips. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture. Bake 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars.
Measure flour onto wax paper. Combine flour, yeast, sugar, salt and cinnamon in large bowl of electric mixer. Stir well, then add melted butter and lukewarm milk gradually. Beat at low speed for 2 minutes, scraping sides of bowl occasionally. Add 4 yolks and 1 cup flour; beat at medium speed for 2 minutes, scraping sides of bowl occasionally, until thick and elastic.
Cook these three until thickened. Spread over Ritz crackers. Bake 10 minutes at 350° (if thickens while spreading, add hot water).
Combine all ingredients and mix well. Refrigerate until ready to use. Makes 2 quarts.
Follow directions on brownie mix. Save 1/3 cup batter in separate dish. Cream sugar and cheese. Stir in egg and vanilla. Pour and spread on top of brownies. Dot top of mixture with leftover brownie batter and swirl with a fork. Bake at 350° for 35 to 40 minutes.
Bake cornbread according to directions on package. Cool and crumble into chunks. Place cornbread in bowl and add remaining ingredients. Mix well. May be served immediately or may be refrigerated first.
While potatoes and eggs are boiling, prepare enough medium white sauce for your casserole. Slice and cube the potatoes and eggs and then layer all the ingredients in buttered casserole: sauce, potatoes, eggs, cheese and seasonings. Continue layering with cheese on top. Bake at 350° for 15 to 20 minutes.
Cut wontons into strips or triangle shapes. Crumble them up a bit as you drop them into the hot oil. Fry until golden, drain on rack or on paper towel. Keep in sealed container or bag.
Cream margarine and sugar. Beat egg yolks and vanilla with sugar and margarine. Add flour, sifted with cinnamon and salt. Grease 2 jelly roll pans. Divide dough and spread evenly and flatten with hands. Brush top of dough with slightly beaten egg whites, then press chopped nuts into dough. Bake at 325° for 25 minutes. Cut into squares or fingers while hot. Remove from pan when cool.
Mix together dry ingredients and cut in butter. Crack egg into liquid measuring cup and add milk until 2/3 cup. Stir liquid and chips into flour mixture. Knead 6 to 8 times. Pat into 6 x 9-inch shape. Cut into 6 squares. Cut each square diagonally to make 12 scones. Bake at 425° for 12 to 15 minutes.
Mix all above ingredients together, except chicken. Pour on chicken. Marinate overnight. Cook at 375° for approximately 1 hour and 15 minutes. Enjoy!
Mix flour, cocoa, baking soda, sugar and salt in a baking pan until well mixed. Make 3 wells in dry ingredients and into first well place cooking oil, into second well place vinegar and into third well place vanilla. Over this, pour cold water. Mix all together well. Bake in a loaf pan for 45 minutes at 350°.
Boil shrimp. Cool and drain. Dice up (fine little tiny pieces) in large bowl. Pour in dips and powder; blend well. Serve with rippled potato chips.
Select pumpkin that will set straight and firm. Cut meat into 1 1/2-inch cubes. Brown meat, onion and garlic in hot oil in large, heavy pot. Add tomatoes, green pepper, salt, pepper, honey, apricots, white and sweet potatoes and broth. Cover and simmer 1 hour.
In a medium saucepan heat sugar and corn syrup. Using a candy thermometer, or by dropping a spoonful into chilled water to see if it turns to a hard ball. When at correct temperature, remove from heat. Stir in dry Jell-O very well and pour over popped corn. This may be formed into balls or spread on wax paper until cooled and broken into pieces. Store in a covered container.
Combine all ingredients except cracker crumbs. Place in a 13 x 9-inch casserole dish. Top with cracker crumbs and dot with butter. Bake at 350° for 30 minutes or until bubbly.
Brown turkey, stirring frequently to prevent large lumps. Add remaining ingredients; bring to boil, lower heat and cook slowly for 1 1/2 hours. You may want to add additional water for desired consistency. Also you might add more beef crystals for a more pronounced beef flavor. Stir frequently. Use the Louisiana hot sauce only if you want hot seasoned chili. Personally, I do not use it! I use a 5-quart heavy pot to prepare this dish.
Mix this all together. Store in jars or tight containers. Makes 3 quarts. Use 1/3 cup mix for 1 cup chocolate. Use boiling water.
Mix Bisquick mix with milk until soft dough is formed. If dough is too sticky, add enough flour to make dough easy to handle. Add cheese. Dip by small spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes at 450° or until golden brown. Serve while hot with meal.
Bring cream to simmer in saucepan. Remove from heat; add chocolate chips. Stir until melted. Add remaining ingredients; stir until well blended and smooth. Serve warm.
Cream butter and sugar. Beat in eggs, 1 at a time. Sift dry ingredients together. Add alternately with buttermilk to creamed mixture. Stir in vanilla and warm water. Bake in lightly greased and floured 13 x 9 x 2-inch pan at 350° for approximately 45 minutes. Cool. Frost with fudge icing.
Peel and core apples. Slice 1/2-inch thick. In 2-quart casserole, cook apples and margarine or butter on high 3 to 4 minutes until apples are tender-crisp, stirring halfway through cooking. Add jam. Cook 1 1/2 to 2 minutes until jam is melted and apples are tender, stirring halfway through cooking. Serve over waffles or pancakes.
In saucepan, cook celery and onion in butter until tender. Blend in soup; gradually stir in milk. Add tuna and pimiento. Heat; stir now and then. Garish with parsley. Serve over toast. Serves 4.
Cook broccoli and rice. Saute onion in margarine. Add Cheez Whiz and soup. Put rice and broccoli in casserole dish. Pour liquid over and mix. Bake at 350° for approximately 25 minutes or until brown. This is a must at all family get-togethers.
Make cavity in lower part of bread and save center and top of bread to use for dipping. Cut into bite size pieces. Mix and chill the remaining ingredients.
Drain canned fruits and mix juice with instant pudding. Mix until smooth. Slice bananas. Mix all of the fruit with the juice. Chill and serve.
Sift together flour, baking powder, sugar and salt. Beat egg, add milk and stir into dry ingredients, add melted fat, add apples last. Half fill muffin pans and sprinkle with sugar, cinnamon and nuts. Set oven at 375° and bake for about 10 to 15 minutes.
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with liqueur. Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes.
Place apples in greased fruit pie dish. Cover with orange juice. Sift flour, sugar, nutmeg, cinnamon and salt. Cut in butter until crumbly. Cover apples. Bake at 350° for 45 minutes.
Combine all ingredients and sprinkle top with grated cheese. Bake at 350° for 35 minutes.
Mix thoroughly the shortening, sugars and eggs. Stir in evaporated milk and vanilla. Sift together the flour, soda and salt. This goes into the first mixture. Blend in nuts and cherries. Chill 1 hour. Heat oven to 375° and drop rounded tablespoonfuls about 2 inches apart on greased cookie sheet. Bake about 10 minutes or until delicately browned. While warm, frost with Burnt Butter Glaze.
Pit, peel or scoop and mash avocados. Chop green onions and tops; add to avocados. Add tomato, 3 or 4 dashes of Tabasco sauce, lemon juice, salt, pepper and Worcestershire sauce. Mix well. Flavor improves with time. Put seed in mixture to avoid discoloration, but remove seed before serving.
Brown chicken in hot oil in large skillet. Stir in barbecue sauce and water. Cover and cook over medium heat for 20 minutes. Stir in rice and corn. Cover, reduce heat and simmer for 5 minutes. Garnish with green and red peppers as desired.