HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first four ingredients and beat until light and fluffy. Put 1 vanilla wafer in bottom of each 2-inch (midget) paper cup. Fill about 3/4 full. Bake 12 minutes. Cool then top with cherry pie filling (use 2-inch midget cupcake muffin). Makes 40.
Beat cream cheese with an electric mixer until creamy. Add 1/4 cup sugar and vanilla, beating until light and fluffy. Add egg; beat until smooth. Pour into pastry shell. Chill at least 2 hours.
Put butter, sugar and cinnamon in saucepan and cook until melted. Cut apples into 8 pieces each. Wrap each apple piece in a crescent roll and place in a 9 X 13 baking dish with folded side down. Pour butter mixture over rolls. Pour Mountain Dew over all. Bake at 350 degrees for 45 minutes.
Precook squash by steaming until just tender. Mix eggs into mashed squash. Add onion, mashed saltines, salt and pepper to taste, sugar and melted butter. Mix together well. Pour into glass baking dish. Bake at 375° for 1 hour.
Brown chicken in hot oil in a large skillet. Stir in barbecue sauce and water. Cover and cook over medium-low heat 20 minutes or until tender. Stir in rice and corn. Cover, reduce heat and simmer 5 minutes. Makes 4 servings.
Mix ingredients well and stor in a tightly covered jar. Add 2 teaspoons to a cup of boiling water for tea, hot or cold.
Cook cauliflower by package directions; drain. Combine all ingredients except chives. Blend until smooth with electric blender and blend until smooth. Add chives; heat well and season with salt and pepper to taste. Makes 4 to 6 servings.
Brown meat and onion until almost done; add celery. Put in layers in baking dish; then heat soup together. Rinse cans with little water or milk and pour over hot dish. Bake until potatoes are done, about 1 hour.
Pack shelled eggs in a large jar. Add all remaining ingredients in a saucepan and bring to a boil. Pour over eggs. Let pickle for about 10 days to 2 weeks.
Soften gelatine in 3 tablespoons grape juice. Set aside. Cook washed cranberries and remaining grape juice, slowly, until tender. Remove and stir in sugar substitute and gelatine. Chill before serving.
Wash mushrooms; remove stems. Drain caps. Finely chop stems. Melt butter in skillet. Add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until vegetables are tender but not brown. Add cracker crumbs, cheese, parsley, salt, oregano and pepper; mix well. Stir in broth. Spoon stuffing into caps, rounding on top. Place caps in shallow baking pan with about 1/4 inch of water covering bottom of pan. Bake, uncovered, at 325° for about 25 minutes. Extra filling can be heated and served on crackers.
Heat oven to 350° and butter a casserole. Cut or break bread into small pieces into baking dish. Beat until fluffy the eggs, sugar, salt, vanilla, nutmeg and cinnamon. Pour over bread. Place casserole in shallow pan of water and bake for 1 hour or until knife test comes out clean.
Separate lobster tails and claws. In heavy kettle, heat oil; add onion, celery and garlic. Cook until golden. Add parsley, tomatoes, bouillon and wine. Season with salt, thyme, paprika, saffron, fennel and pepper. Bring to a boil. Add shrimp, scallops and lobster. Cover and simmer 15 minutes.
Mix graham cracker crumbs and butter; press into a 9 x 13-inch pan. Bake at 350° for 8 minutes. Cool.
Brown hamburger, bacon and onion; drain grease, mix together all ingredients, then add beans. Place in a covered baking dish and bake at 350° for 45 minutes.
Melt butter in a saucepan. Add onion and cook over moderate heat until onion is soft. Add mushrooms; cover pan and cook several minutes. Remove mixture from heat and blend flour. Add stock slowly; bring mixture to a boil. Reduce heat and simmer for 5 minutes. Stir in cream. Serves 6.
In large bowl, mix thoroughly 1/2 c. of the sauce, beef, bread crumbs, onion, and egg.
Preheat oven to 400°. Spread each slice of bread with 1/2 teaspoon each of butter and mustard. Place two slices of corned beef on each slice. Add a heaping teaspoonful of sauerkraut. Top with a piece of cheese. Place on a lightly greased baking sheet. Bake for 8 to 10 minutes or until cheese is melted. Cut, if desired, in half and serve hot.
Cream together sugar, oleo and eggs. Add soda, salt, cinnamon and flour. Add nuts and apples. Bake in 8-inch square pan at 350° for 35 minutes. Serve with whipped cream.
Drain fruits and add water to make 1 3/4 c. liquid. Bring to a boil and pour over Jello. Add 1 1/2 c. cold water. Refrigerate until mushy, then add fruits.
Sprinkle lemon juice and 1/3 cup water over gelatin in a blender. Let stand for 5 minutes. Whirl for 30 seconds, adding boiling water. Add the rest of ingredients, whirling until smooth. Pour into Pam sprayed mold. Chill until firm. Remove from mold onto serving dish.
Mix together walnuts, flour and butter (melted). Pat on bottom of a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Let cool completely. Mix sugar, cream cheese and half of the whipped cream. Spread on first layer. Mix milk and pudding. Spread on second layer. Put remaining whipped cream on top. Grate chocolate Hershey bar to sprinkle on top of cake for decoration. Refrigerate for a couple of hours.
Layer fruit in a large glass bowl in order given. Spoon orange juice concentrate over top. Cover and chill 6 to 8 hours or overnight. Makes 10 servings.
Combine all ingredients, except jelly, in a bowl and blend well. Chill 2 to 3 hours. Break off small pieces of dough and roll into balls. Place on greased cookie sheets and make an indentation with your thumb in the center of each cookie. Fill with 1/2 teaspoon jelly. Bake in preheated 375° oven for 12 to 15 minutes or until lightly browned. Let cool on a rack.
Split each piece of pita bread into two separate round pieces. Spread butter over each piece. Tear buttered bread into bite-sized pieces. Spread them out on an ungreased cookie sheet. Sprinkle your salty topping over the pieces of bread. Toast them under the broiler until desired crispness.
With a pat of butter or margarine, grease an 8 x 8 or a 9 x 9-inch glass baking dish. Mix tuna fish and potato chips in a bowl. Add a can of mushroom soup and the milk and mix well. Add sharp Cheddar cheese and/or chopped onion, if desired. Pour the tuna fish mixture into the baking dish and bake for about 1 hour in a 325° oven.
Mix all together. Put in refrigerator. Best if made 1 or 2 days ahead. Enjoy! Gets sweeter as raisins plump. If you use fat-free mayo, you might have to add more sugar. Makes 6 servings.
Wash and trim fat and skin off chicken parts. Saute the chicken parts in a heavy 4-quart pot or deep frying pan.
Place in large cake dish on top of crust, 9 ounces of Cool Whip (1+ cup), powdered sugar and cream cheese, softened. Mix chocolate pudding with milk. Place on top of cream cheese mixture. Put remaining Cool Whip on top. Garnish with pecans, if desired.
Keep orange juice undiluted. Mix all ingredients in punch bowl. Chill. Yields 4 quarts.
Cook potatoes in skins; chill, then peel and grate into large bowl. In medium saucepan, over low heat, combine butter and cheese. Stir occasionally until almost melted. Remove from heat. Blend in sour cream, onions, salt and pepper; pour over potatoes. Mix and pour into casserole. Spread butter. Bake, uncovered, for 45 minutes at 350°.
Mix soups together. Layer broccoli, chicken and plain croutons until all are used. Spread soup mixture on top of layers. Sprinkle a few more croutons and cheese on top and slivered almonds. Bake at 350° to 375° to heat through. Serves 6 to 8.
Blend tomatoes briefly in food processor. Combine tomatoes, egg, oatmeal and soup mix. Mix well, then add ground beef. Mix thoroughly. Place into loaf pan. Bake at 350° for approximately 70 minutes. Let stand for 5 minutes before slicing.
Preheat oven 400 degrees. Cream together butter and sugar. Add egg and beat well. Add persimmons and beat well. Sift dry ingredients together. Add to batter and mix well. Stir in raisins and chopped nuts.
Boil vinegar, salt and sugar; let stand until cool and pour over mixture of other ingredients and let stand until cool.
Combine all ingredients except vanilla in a 4-cup glass measure. Blend well. Place in microwave oven. Cook on High 1 1/2 minutes. Pause and stir until blended. Cook again on half power 1 1/2 minutes. Blend in vanilla. Briskly stir with wire whisk until clear and shiny. Refrigerate until cool. Sauce will thicken as it stands. Serve over ice cream, chocolate cake, fruit or dip pound cake or fruit. Makes 1 cup.
Combine jello with boiling water in bowl. When completely dissolved, fold in strawberries with juice, drained pineapple and bananas. Add miniature marshmallows.
Use pan with tight fitting lid. Cut up and cook bacon until limp in pan. Add remaining ingredients and steam 15 minutes over medium heat. Do not add liquid. No need to stir. Leave lid on the entire 15 minutes.
In a wok or deep skillet on medium heat, fry ground beef until light brown. Add onion and carrots. Cook about 5 minutes. Add cooked rice, green peas, soy sauce, salt and pepper. Mix thoroughly. Cook another 5 minutes. Transfer into serving dish. Beat eggs and fry in medium-hot pan, moving side to side to make a thin layer. Remove from pan; dice and sprinkle on top of rice. Garnish with chopped scallions.
In a large bowl, blend the fruit cocktail, pineapple, strawberries, mandarin oranges, banana and cottage cheese together. Place into 6 individual dessert dishes. Chill for 30 minutes. Top each with lite Cool Whip and serve.
Mix cornstarch with cold water. Add sugar and boiling water to chocolate; boil 3 minutes. Add starch mixture and cook. Cool. Add vanilla. Excellent on yellow cake!
Mix rice, mushroom soup, parsley flakes and water together. Pour in well buttered casserole dish or pan (9 x 13-inch). Lay chicken on top. Sprinkle onion soup mix over chicken. Seal tightly in foil. Bake at 350° for 2 1/4 hours. No peek!!
Mix graham crackers and margarine and pat in an 8 x 8-inch pan. Process or blend vanilla pudding, skim milk and cream cheese and pour into chilled crust. When set, slice fresh fruit on top. Very healthy, tasty dessert.
Beat egg yolks; add milk. Add flour to make a stiff batter. Add melted butter and salt. Add baking powder. Fold in stiffly beaten egg whites. Bake in a well greased hot waffle iron. Makes 6. One or 2 tablespoons sugar may be added, if desired.
Cream together sugar and butter. Add eggs and vanilla. Mix together flour, salt and soda. Add flour mixture gradually to the creamed mixture. Roll out on floured board. Cut with cookie cutter. Bake at 425° for about 12 minutes or until golden brown. Makes 6 dozen.
Drain pineapple, reserving juice. In a saucepan, mix reserved juice, 1/2 cup water and lemon juice. Heat to boiling. Remove from heat and add gelatin. Stir thoroughly to break up cranberry sauce, then add to gelatin mixture. Refrigerate until mixture starts to set. Stir in pineapple, celery and nuts. Pour into a 4-cup mold. Chill until firm. Makes 8 servings.
Arrange sprouts in shallow baking dish. Blend all ingredients, except cheese. Pour mixture over sprouts. Sprinkle cheese on top. Cover and bake at 350° for 15 minutes.
Beat eggs until foamy. Gradually add salt and sugar while beating. Beat until forms stiff peaks. Fold in nuts and chocolate chips. Drop by teaspoon on greased cookie sheet. Put in 350° oven and turn oven off. Do not open oven for at least 8 hours or overnight.
Melt caramels with 1/3 cup milk over low heat. Combine 1/3 cup milk, cake mix and margarine and mix well. Press half of this mixture into greased 13 x 9-inch pan. Bake at 350° for 6 minutes. Sprinkle cup of nuts and chocolate bits over crust and add caramel mixture. Top with teaspoonful of remaining cake mixture. Press into caramel mixture. Add remaining walnuts, pressing them into top. Bake at 350° for 20 minutes. Cool and refrigerate. Makes 2 dozen bars.
Melt peanut butter, bits and oleo. Mix in Chex. Toss in powdered sugar. Keeps well in covered container.
Note: Recipe makes about 7 to 8 dozen using miniature tart pans.
Cream sugar, shortening and eggs together until light and fluffy. Sift flour, soda and baking powder together. Add the sifted dry ingredients alternately with the buttermilk and orange juice. Drop by teaspoonfuls on greased cookie sheet and bake in oven at 375° for 10 to 12 minutes. Ice while hot with Orange Topping.
Cream butter; add sugar and syrup, creaming constantly. Add the salt to the eggs and beat until light and fluffy. Then add eggs to first mixture. Add the vanilla and broken pecan meats and pour into a 9-1/2-inch pie pan lined with unbaked pastry. Bake at 350° for 50 minutes.
In a 2-quart mixing bowl, combine everything except cheese and rolls. Cut rolls in half lengthwise. Spread equal parts of beef mixture on roll halves. Place on a cookie sheet.
Tear angel food cake apart in small pieces. Mix jello (dry) with 1 carton Cool Whip and the cake. Spray Bundt pan with Pam. Pour cake mixture into pan. Let set overnight in refrigerator. Pour out of pan and ice with other carton of Cool Whip. Place strawberries on top of cake.
Mix ground beef, sausage and chili mix well. Shape into small logs, approximately 1 1/2 inches wide and 2 1/2 inches long. Then mix corn meal, shortening and milk to make mixture. Add meat mixture when corn meal mixture is wrapped in tamale papers; tie each end. Bring to boil and cook for 1 hour.
Combine 1 cup sugar, 1 1/4 cups water and butter. Heat until sugar dissolves. Add cornstarch blended with remaining water. Cook slowly until clear, about 8 minutes. Add 6 tablespoons lemon juice and rind. Cook about 2 minutes. Slowly add egg yolks beaten with milk and bring to boil. Cool. Pour into baked shell. Spread with meringue made of egg whites, 6 tablespoons sugar and 1 teaspoon lemon juice. Bake at 350° for 12 to 15 minutes.
*Ro-Tel is a can of tomatoes and green chilies, found in the can vegetable section of grocery store.
Mix milk, pudding and water and chill 5 minutes. Add Cool Whip. Put on top of 9 x 13-inch pan of brownies and put strawberries on Cool Whip mixture.
Bake and cool pie shell. Mix pudding with milk, let set a few minutes. Fold marshmallows into Cool Whip. Add to pudding mixture. Slice in bananas and put into shell. Chill at least 3 to 4 hours.
Toss and brown sausage; drain. Tenderize bell pepper, onion and celery in a little butter. Boil rice and soup mix in water for 7 minutes. Mix all ingredients together and put in casserole dish for 1 hour in a 350° oven.
Add egg yolks, pineapple juice, sugar and vinegar in a saucepan and cook on low heat, stirring until pudding forms. Let cool and add chopped pineapple, marshmallows and whipped cream. Refrigerate and serve cold.
Blend ingredients thoroughly. Roll into small balls and bake at 350° for 20 minutes or until brown.
Combine margarine, flour, sugar and nuts. Spread in 13 x 9-inch pan. Bake at 375° for 15 minutes.
Singe ribs on grill for 5 minutes on each side. Take off the grill. Arrange meat in a 9 x 13-inch pan. (Use a small pan for a few ribs, or a larger one for company.) Cover the meat with the sauce. Add water to make sure the meat is covered with liquid. Place pan on the grill for 1 hour. Turn the ribs over after 30 minutes. The meat wil be so tender, you can cut it with a fork.
Combine margarine and cheese in bowl. Mix flour, salt and red pepper with hands. Add rice cereal; mix well. Shape into small balls. Place on baking sheet. Press with fork to flatten. Bake at 350° for 20 minutes or until brown. Yield: 6 dozen.
In skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next 9 ingredients. Divide between two ungreased 13 x 9 x 2-inch baking pans. Cover and bake at 350° for 1 1/2 hours. Uncover. Sprinkle with cheese. Return to oven for 5 to 10 minutes or until cheese melts.
Grind the squash, onions and peppers. Sprinkle with the salt; let set overnight. In the morning, rinse well and drain. Combine the vinegar, sugar, pepper, nutmeg, dry mustard and celery seed. Add all ingredients in large pan; simmer for 3 minutes. Seal hot in jars. Makes about 5 pints.
Dissolve sugar in vinegar. Stir in tomatoes, oil, parsley, basil and garlic. Toss gently with pasta, olives and onions. Cover and chill 2 hours. Before serving, add cheese, salt and pepper. Makes 6 to 8 servings.
Blend butter, sugar and egg. Add baking soda, salt and cinnamon. Add flour. Mix by hand. Add apples and nuts. Bake at 350° for 45 minutes in an 8-inch pan.
Melt two Sticks of butter, add chicken bouillon cubes and mix in the Paul Prudhommes Seafood Magic (or Emeril Essence). Add the Chopped Parsley. Keep on medium heat. Prepare the Alfredo sauce (as directed on package) in a separate pan. Add the three cups of milk and 2 teaspoons of butter to the Knorr Alfredo sauce mix. Dice your chicken into bite sized chunks and brown in a pan with butter. After chicken is done, add to the seasoned butter mixture and simmer on medium heat. Brown mushrooms in butter until they are soft. Add the seasoned chicken to the butter/mushroom mixture. Keep on medium heat. Keep mixing until all the seasons blend together. Combine the butter/seasoned chicken mixture and the Alfredo sauce along with the chopped red and green bell peppers with the bacon bits into pan and let it set on medium heat. Boil your linguine in water until done. Drain water. Toss in your Cajun mixture with the linguine in one big pan. Add the cooked shrimp and crabmeat at the very end. Last of all, add the cracked pepper. Let simmer for approximately 15 minutes. Smell the aroma of the dish and prepare for your taste buds to jump with excitement and that's before you taste it. I bet you can't wait and sneak a sample before you serve it. ENJOY!!!!! This dish will tease your taste buds by making you think you are sitting at a fancy restaurant. Takes approximately 1 hour for preparation and cooking time. Best served when it's been cooking for 1 1/2 to 2 Hours. (Could serve up to 8.)
Soak beans overnight. Simmer for 1 hour in 3 quarts water. Add all ingredients except kielbasa and cheese. Simmer another hour. Add kielbasa and simmer 1 more hour. Serve hot, sprinkled with Parmesan.
Simmer cloves and cinnamon stick in 1 cup of cider for 2 hours. Strain and pour into mixture of cider, pineapple juice and cranberry juice. Serve hot. Makes 5 quarts.
Combine cole slaw mix with peas. toss with oil, sugar, poppy seed, dry mustard, salt, grated onion and vinegar. Sprinkle with roasted peanuts.
Peel avocados and halve lengthwise. Remove pits. Rub with lemon juice to preserve color. Cut shrimp into 1/4-inch pieces. Toss with celery and pineapple. Blend in sour cream, onion salt and salt. Pile salad mixture into avocados; sprinkle each with 1 tablespoon Swiss cheese. Chill 1/2 hour before serving. Serves 4.
Cut hot dogs in half. Split hot dog lengthwise and place cheese in hot dog. Cut crescent rolls in half. Roll hot dog in crescent roll. Bake by directions on crescent roll package.
Whip cream until stiff; sweeten to taste or leave unsweetened. Put through a pastry tube and make rosettes on a piece of wax paper the size of a cookie sheet. Put in freezer overnight until hard.
Cook linguini according to package, omitting salt. Drain linguini and set aside. Saute garlic in butter in a large skillet. Drain clams and add juice to skillet. Bring to a boil. Cook over medium heat for 7 minutes. Add clams and cheese. Cook over low heat, stirring constantly until cheese melts. Pour sauce over linguini; add parsley and toss gently. Serves 4.
In a deep-dish baking pan, melt butter. Mix all other ingredients and pour batter into the melted butter pan. Place fruit of your choice in last. Cook until brown, about 40 to 45 minutes in an oven that is 250° to 300°.
Mix cake mix, pudding mix, oil and eggs until well blended. Add 7-Up. Beat 2 more minutes. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Cool to warm and apply topping.
Mix together graham cracker crumbs and 1/4 cup melted butter. Pack this mixture into a 9 x 13-inch pan. Beat together cream cheese, sugar and milk. Spread over the graham cracker crust. Sprinkle with chopped nuts. Prepare 1 package of whipped topping mix and spread over nuts. Let sit in refrigerator for 1/2 hour. Remove and spread cherry pie filling over top. Refrigerate for 24 hours before serving.
Mix and work together the peanut butter and sugar until smooth. Roll into balls; put in refrigerator overnight. Melt chocolate chips and paraffin in double boiler. Dip peanut butter in chocolate and place on wax paper until cool.
Mix all ingredients in a large bowl. Store in an air-tight container or a gallon jar.
Cook broccoli. Roll out biscuits 5 to 6 inches round. Place 2 spears of broccoli and sprinkle ham on. Fold biscuit in half and pinch edges. Cook at 350° for 12 minutes.
Wash and cut up hen in frying size pieces. Salt and pepper each piece. Place in 5 quart pan, cover with water, and cook until thickest piece (usually the breast) "flakes" or separates easily with fork, approximately 1 1/2 hours. If using a pressure cooker (Presto cooker), add water up to 3/4 of chicken; cook for 45 minutes.
Cook chicken until tender in oven. Remove bones and chop coarsely. Mix together the soups and sour cream. Pour over chopped chicken. Crush crackers and mix with poppy seed. Top with cracker mixture. Pour melted margarine over crackers. Bake for 30 minutes in a 350° oven.
Boil chicken and pull off bone. Mix sour cream and soup together. Place chicken in dish and pour soup mixture over. Sprinkle crushed Ritz crackers on top. Bake at 350° for 20 minutes.
Wash and dry chicken breasts. Combine all ingredients, except margarine and crumbs. Coat each chicken breast with sour cream mixture. Cover and let stand in fridge overnight. Roll in corn flake crumbs. Arrange in baking dish. Pour 1/2 of margarine over chicken. Bake at 350° for 45 minutes. Pour last 1/2 of margarine over chicken and bake 10 to 15 minutes more.
Cook and stir ground beef, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients. Cover; simmer 1 1/2 hours, stirring occasionally, or cook in crock-pot 4 to 5 hours.
Cut up fruits. Pour in cracker crumbs, pecans and condensed milk. Melt butter and marshmallows; pour over all ingredients. Add vanilla. Mix real well and pack in buttered tube pan. Refrigerate and wait 2 days before cutting.
Crumb together flour, sugar, salt, cinnamon and Crisco. In another bowl, mix molasses with water and baking soda. Divide liquid mixture into unbaked pie crusts, then quickly sprinkle crumbs over the 2 pies. Sprinkle cinnamon on top.
Cook shells as directed on package. Drain, rinse with cold water. Next, combine Ricotta cheese, mozzarella cheese, 3/4 cup of parmesan cheese, the eggs, parsley, salt and pepper. Spoon mixture into cooked shells.
Cream peanut butter and butter. Add vanilla and mix well. Begin to work in 10x sugar in small amounts. Keep adding and working in 10x sugar until mixture can be easily rolled into balls. Refrigerate balls until firm.
Beat until foamy the egg whites, salt and cream of tartar. Add sugar 2 tablespoons at a time and beat. Fold in nuts and vanilla. Spoon into lightly greased 8-inch pie pan. Make a nest-like shell. Build up sides 1/2-inch above edge of pan. Bake slow and cool.
Bake by directions on box. Bake in 2 (9-inch) round pans. When cold, slice each one through the middle, making 4 layers.
Barely cover chicken with water and cook on stove top until done (about 25 minutes). Preserve liquid. Cut up chicken and place in 2 1/2-quart casserole. Combine chicken broth soup and reserved liquid to make 3 cups. Pour one cup over cut up chicken. Mix cream of chicken soup and melted margarine and put over chicken and dressing casserole ingredients in casserole. Prepare dressing mix according to directions except use 2 cups of the reserved chicken broth instead of water. Put dressing over chicken and bake at 350°, uncovered, about 40 minutes or until browned and bubbling.
Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Add sifted dry ingredients and mix well. Blend in vanilla, nuts and coconut. Chill dough for 1 hour. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 minutes. Makes about 4 1/2 dozen cookies.