HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together egg and vanilla. Dip each ice cream ball in egg mixture, then roll them in remaining cereal mixture. Freeze several hours or until firm.
Preheat oven to 350 degrees. Reserve 1/4 cup cheese and 8 to 10 tater tots for top. Mix remaining ingredients together. In a large casserole dish place a layer of tots. Cover with mixed ingredients. Repeat layers until dish is full. Cover top with reserved cheese and tots. Cook until bubbly and brown.
Melt butter; add remaining ingredients (except cream), stirring constantly. When blended, add cream and cook on low heat until cheese melts. Make roux with equal amounts of butter and flour. Add roux to strengthen (be cautious). Simmer additional 10 minutes. Pour off butter after sauce separates. Add cream to desired texture.
Mix all ingredients to make a medium dough. Let rest. Cut dough with scissors into boiling salted water and cook 30 minutes. After you cook the Knepfla there are various ways to use them.
Beat egg yolks until lemon color. Add sugar and mix well. Add vanilla. Beat in dry mixture alternately with hot milk. When it is well mixed, fold in whites of eggs which have been beaten, not too dry. Put in greased and floured angel food pan and bake at 350° for 45 minutes.
Chop all vegetables and puree them in blender. With motor running, add tomato juice, a little at a time, and continue to process until the mixture is smooth.
Mix sugar, shortening, egg and milk together. Sift together flour, baking powder and salt. Mix all together. Fold in blueberries. Spread in greased and floured pan. Make a topping by blending together 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon and 1/4 cup soft butter. Blend until crumbly. Spread on top. Bake 45 to 50 minutes in 350° oven.
Cut pumpkin into chunks and remove seeds and fiber. Pare off any bumpy outer skin. Cook in water until tender. Drain; put through sieve.
Mix topping and spread on top of apples and cranberries. Bake at 350° for 45 minutes to 1 hour.
Set cranberries and sugar overnight. Mix next 4 ingredients to the cranberries and add whipped cream as desired.
In a medium saucepan, melt margarine. Add onion and saute. Add mustard and Worcestershire. Stir and add vinegar and brown sugar. Add ketchup, water and Tabasco. Simmer over low heat for a few minutes. Great for spareribs, chicken or pork.
Place cooked potatoes in baking dish. Dot with margarine and sprinkle with sugar and cinnamon. Mix vanilla and water. Pour over potatoes. Bake at 325° until very hot (about 20 minutes).
Cream Crisco and sugar; add egg and vanilla. Sift flour and salt and add. Roll into small balls. Roll each ball in chopped nuts. Push 1/2 candied cherry into center of each and bake at 375° for 8 to 10 minutes, until lightly browned.
Mix together. Put in the refrigerator overnight. Ready to eat or freeze. Make patties or balls.
Preheat oven to 350°. Stir dry ingredients with wire whip. Melt butter in 11 x 7 inch pan. Pour melted butter and milk into dry ingredients, stir until smooth. Pour back into baking pan. Sprinkle evenly with berries. Bake at 350° for 45 to 50 minutes or until brown on top.
Preheat oven to 375°. Mix sugar, brown sugar, peanut butter, butter, vanilla and egg in a bowl. Stir in flour. Mix well. Press dough evenly over bottom of 12-inch pizza pan. Make a rim on edges (leave about 1/2-inch space to edge of pan or it will run over). Bake crust 10 minutes. Remove from oven and sprinkle with marshmallows and chocolate chips. Return to oven until lightly browned. Cool and cut into slices.
Mix all ingredients together. Place in a 3-quart covered casserole and bake at 300° for 3 hours. Do not open until done.
Cream shortening and sugar. Add eggs, one at a time. Add flavoring. Add flour and milk. Mix well. Beat on medium speed for 2 minutes. Bake 55 minutes in tube pan in a 300° oven.
Heat oil and saute onion, green peppers and garlic until tender, but not brown. Add beef and rattlesnake. Brown and cook until done, about 15 minutes. Stir in spices, beans, tomatoes and paste. Bring to a boil, then reduce heat. Add water and return to a boil.
Mix all ingredients well and pour into 2 loaf pans. Bake at 350° for 1 hour. (May be baked in muffin pans, but for a lesser time.) Keeps well in freezer.
Mix cheese, onion sauce and milk; drain shrimp. Prepare catsup and horseradish together. Add horseradish gradually to desired taste. Position cheese on plate. Top with shrimp. Add sauce over all. Serve with crackers.
Cream together Crisco, sugar and egg. Then add raisins and liquid. Sift in flour, baking soda, salt, cinnamon, nutmeg and cloves. Grease a cookie sheet and spread mixture on top. Bake at 375° for 35 minutes.
Combine all ingredients. Bake at 325° for 1 hour. Test for doneness. Makes 2 loaves.
Clean and cut up into bite-size pieces the cauliflower. Microwave. In skillet, melt 1/2 stick margarine. Stir in 3 heaping tablespoonfuls flour. Add liquified cream cheese (adding milk with mixture). Add garlic salt and pepper to taste. Keep adding milk to gravy consistency. Cook until thick. Pour over cooked cauliflower.
Pour milk into large bowl; add Jell-O pudding mix. Beat until well blended. Let sit 5 minutes. Stir in Cool Whip and 1/2 of the cookies. Place 1 tablespoon cookies into 8 to 10 (7 ounce) plastic cups. Fill cups 3/4 full with pudding mixture. Top with remaining cookies. Refrigerate 1 hour.
Mix all ingredients. Pour into 2 graham cracker crusts. May be made ahead or used immediately.
Add enough milk to form the consistency of a cake mix. Heat to a low boil, stirring constantly. Serve on hot, buttered canned biscuits.
Put sugar, milk, cocoa and butter in saucepan. Bring to rolling boil. Boil 1 1/2 minutes. Set aside and blend in oats, peanut butter and vanilla. Drop onto wax paper. Makes about 40 large cookies.
Combine all ingredients, except catsup. Spoon into microwaveable dish. Cook on High in microwave for 6 to 10 minute, depending on amount of hamburger. Turn dish every 2 minutes. Drizzle catsup over top of loaf. Cook for 5 minutes.
Make a syrup of cold water and sugar, using a little brown sugar, if desired, and bring syrup to a boil. Sprinkle soda over figs. Add boiling water and let stand for 5 minutes. Drain and rinse figs well. Peel, if desired. Add to syrup and boil for one hour. Remove fruit, pack in hot containers, fill with boiling syrup and process immediately for 5 minutes in boiling water and for 10 minutes in the oven at 250°.
Fry together meat, onion, cumin, oregano, salt and pepper; drain grease. Grate cheese. Brown flour in oil and add 1/2 teaspoon of cumin and oregano. Add to meat mixture. Fry tortillas; dip in Las Palmas sauce. Fill with meat filling; add 1 olive and some cheese. Roll up and put in a 9 x 13-inch pan. Pour Las Palmas over top. Add any leftover olives and sprinkle with rest of cheese. Bake at 350° until hot and cheese is melted.
Let stand in the refrigerator 2 hours or long. (Also to make powdered sugar, put granulated sugar in a blender and blend until fine.)
Saute onions in margarine until transparent. Save 3 tablespoons of crackers for topping. Place rest in bottom of a lightly greased 2-quart casserole dish. Remove onions from pan with slotted spoon. Place a layer over cracker crumbs; add a layer of soup. Alternate onions and soup in layers until full. Combine eggs and milk. Pour over onions and soup. Top with cheese and remaining cracker crumbs. Bake at 350° for 20 to 30 minutes until brown and bubbly. Serves 4 to 6.
Mix peanut butter and honey, then add enough powdered milk until it makes a good workable mix. Have kids help. Play, then eat to clean up!
Prepare cake according to directions. Bake in 9 x 13- inch pan as directed. Mix Jell-O in 2 separate cups with 1 cup boiling water each. With a fork, poke holes in cake. With a tablespoon, spoon Jell-O liquid in alternately diagonal bands 3 inches wide, across entire cake. When completely cool, frost with frosting or Cool Whip and top with coconut. Store in refrigerator.
Mix all ingredients together until well blended. Put on board and knead until perfectly smooth and satiny. Tint with food coloring if desired. Shape and use as desired in making any of the following candies. Store fondant airtight if not being used at once. Will keep several days at room temperature. Yield: About 1 1/3 pounds.
Mix crumb mixture and butter together. Put 2/3 of this in bottom of 9 x 13-inch pan. Mix pudding and milk with mixer. Add ice cream, whip for 1 minute or a little longer. Pour over crumb mixture. Spoon Cool Whip over top. Sprinkle remainder of crumb mixture on top. Crush candy bars and put on top. Refrigerate until ready to eat.
Beat all cheeses in bowl until blended. Add remaining ingredients except pecans and beat. Form into balls and roll in chopped pecans. Will form 2 average size balls. Can be frozen.
Mix tomatoes and sugar. Bring to a slow boil for 15 minutes. Remove from heat. Add Jell-O and stir well. Seal in jars or freeze.
Mix together milk and lemon juice. Add strawberries and pecans. Fold in Cool Whip. Pour into cookie type pie crust and freeze. Remove 10 minutes before serving.
Drain cooked spaghetti in cold water. Brown onion and green pepper in oil in large frying pan. Add meat in small chunks. Brown well. Remove from heat. Add other ingredients, except cheese. Place in baking pan and top with grated cheese. Bake in a 350° oven for 45 minutes.
Dissolve Jell-O with hot water. Add marshmallows (cut in half). Crumble cream cheese and add to mixture. Add pineapple. Fold in whipped cream and pecans. Pour into square pan. When set, cut into squares.
Cook sausage and garlic together and drain. Cook squash until done, then drain. Stir in squash and all other ingredients except eggs. Fold in the eggs. Pour into a 10 x 6 x 1 1/2-inch baking dish. Bake at 325° for 25 to 30 minutes. Good with regular summer squash or zucchini squash. Makes 6 servings.
Place chips and peanut butter in an 8-cup glass microwave bowl. Microwave on Medium-high for 5 minutes. Stir until smooth. Add crumbs and chopped pecans. Mix well. Drop into paper cups and chill.
Saute onion, bell pepper and celery in stick of butter in skillet. Add broccoli, cheese, soup and rice. Heat well over medium heat. Pour into casserole dish and bake at 350° for 30 minutes.
Mix cake by directions on box. Then add 1/2 box orange Jell-O and French vanilla pudding. Bake at 350° until done in pan of choice.
Stir in milk and flour over double boiler. Cook until thickens (resembles mashed potatoes). Set aside and let cool.
Cream 1/4 cup butter and 3/4 cup sugar in a large mixing bowl. Add beaten egg and stir in mixture of 2 cups of flour, baking powder and salt alternately with milk, beating until smooth. Fold in blueberries. Spread evenly into a 9-inch square baking pan. Combine remaining 1/4 cup butter, 1/2 cup sugar, 1/3 cup flour and cinnamon in a small mixing bowl. Mix until crumbly. Sprinkle over blueberry layer. Bake at 375° for 35 minutes. Yields 9 servings. Serve with milk.
Put in blender and blend until smooth. Put mixture in a baked pie shell (use either graham or regular shell). Let stand overnight in refrigerator. Serve with whipped cream.
Prepare cake mix according to package directions, making two 8-inch layers. When completely cool, split both layers. (I use sewing thread.) Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of sour cream mixture for frosting. Spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.
Beat eggs with sugar until light and fluffy. Add milk, butter and vanilla. Pour into unbaked pie shell. Bake until slightly brown at 375°. Reduce heat to 325°; bake until firm.
Peel, pit and mash avocado. Mix with remaining ingredients and blend well. Add onion, if desired. Chill before serving.
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well; put them on the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread over all a deep, blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Mix cake mix, cherries, almond extract and eggs. Bake in a greased 9 x 13-inch pan at 350° for 25 to 30 minutes. In a saucepan, mix sugar, margarine and milk; boil for 1 minute. Remove from heat. Add chocolate chips; stir until smooth. Pour over hot cake.
Let cream cheese come to room temperature. Mix all ingredients together; put into pie crusts and freeze. Keep any leftovers in the refrigerator.
Heat oven to 350°. Sift dry ingredients into a bowl. Stir in milk and melted shortening. Blend in nuts. Spread in pan. Sprinkle with mixture of brown sugar and 1/4 cup cocoa. Pour hot water over entire batter. Bake 45 minutes. During baking, cake mixture rises to the top and chocolate sauce goes to bottom. Serve warm with whipped cream. Serves 9.	I make it without nuts if I don't have some.
Tear angel food cake apart. Mix Cool Whip, cream cheese and sugar together. Then mix strawberries and glaze together. Pour over cake.
Cut the beef in cubes. Cut the onions and bacon in cubes. Heat bacon until translucent, not brown. Add the meat and brown in two to three portions. Add the onions and cook until well blended and soft. Add tomato paste, paprika, salt, pepper and cumin to the meat mixture. Stir well. Then add the liquid. Cover pot tightly and simmer on low heat for about 1 1/2 hours.
Cut crust from bread. Place 6 slices of bread in greased 9 x 13 x 2-inch cake pan. Brown sausage. Sprinkle shredded cheese on bread, then sausage. Top with other 6 slices of bread. Sprinkle rest of cheese on top.
Flour nuts and chips before putting in batter. Mix all ingredients very well, especially bananas. Bake at 350° for 35 minutes. Grease only bottom of 8 x 8-inch pan. Double recipe for 13 x 9-inch pan.
Cook squash; drain and mash. Add sugar and salt. Mix well. Add eggs and cracker crumbs. Chill overnight. Spoon out mixture. Roll lightly in cornmeal. Fry in deep fat until firm. Makes 10 rolls.
Mix the sour cream and mayonnaise (do not use salad dressing). Add other ingredients and mix well. Best to make ahead and let set a while.
Cream together the butter, sugar, vanilla, lemon juice and eggs. In a separate bowl, sift together salt, flour, baking soda and powder. Combine bananas, sour cream and nuts. Combine butter-sugar mixture with dry ingredients. Add banana mixture. Pour into two greased 9 x 5-inch loaf pans; bake at 350° for about 1 1/2 hours (baking time may vary).
Cream shortening, butter and sugar. Add eggs, one at a time. Beat well after each. Add dry ingredients (sifted together) one spoon at a time, alternately with milk and vanilla. Stir in pineapple; blend well. Pour into greased large pan. Place in cold oven; turn temperature to 325°. Bake for 1 1/2 hours or until top springs back. Let stand a few minutes; run knife around edge. Remove carefully to rack. Combine 1/4 cup butter, 1 1/2 cups confectioners sugar and 1 cup drained pineapple and pour over hot cake.
Boil pear juice and dissolve jello. Add softened cheese and dissolve. Add Cool Whip, nuts and chopped pears. Chill and serve.
Cook broccoli according to directions on package and arrange in a 4 x 8-inch casserole dish, top with chicken. Combine soup and milk; mix well. Pour over chicken. Sprinkle with cheese then bread crumbs and put butter on top. Bake at 450° for 15 minutes or until hot. Serves 6.
Beat eggs, vanilla, butter and sugar until fluffy; add milk and figs; mix about 1 minute. Mix Bisquick mix, cinnamon and cloves together; add to creamed mixture and beat 1 minute. Grease muffin pan and bake at 350° until it is a light brown, and bounces back when touched.
Bring to boil water and oleo. Add oatmeal; cover and let stand for 15 minutes. Add eggs to oatmeal, then add to dry ingredients. Place in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Blanche cabbage 2 minutes in salt water; drain. Blend in 3 tablespoons butter, dill, salt and pepper; set aside. Saute mushrooms, 3 tablespoons butter and onion. Stir into cabbage; add the tomato sauce and sour cream. Put into 1 1/2-quart casserole. Top with butter and bread crumbs. Bake at 375° for 25 minutes.
Cook cake according to box directions. Make 2 layers. When cool, cut layers in half with thread, making four layers.
Cook potatoes in water; peel and mash. Add other ingredients. Bake at 350° for 30 minutes. Ten minutes before done, put the topping on. Bake for the rest of the 10 minutes.
Spread rolls on cookie sheet and bake according to directions, 10 to 12 minutes.
Cook 1 cup raisins and save the raisin water to use for the liquid in these cookies. Drop by spoonfuls on a greased cookie sheet and bake in a quick oven.
Break angel food cake into small pieces and cover bottom of 9 x 13-inch pan. Mix vanilla pudding with 1 cup cold water and add vanilla ice cream. Pour over cake and let stand 15 minutes in refrigerator. Meanwhile, mix jello with 1 cup hot water and add to thawed strawberries (let thicken a little bit). Pour over cake mixture and let stand overnight. Cut in squares and serve with Cool Whip.
Mix together and boil 10 minutes. Put in pint or 1/2 pint jars. If mixture is hot, jars will seal. If you get a lot of juice, strain and put in separate jar. Makes good Bloody Mary mix. Makes 5 quarts.
Preheat oven to 375°. Grease and flour pans (2 to 4). Sift into large bowl the flour, sugar, baking powder and salt. Add shortening. Pour in 1/2 cup milk and vanilla. Beat low to moisten flour mixture, then beat 2 minutes on medium speed, scraping bowl as necessary. Add eggs and 1/4 cup milk. Beat 1 1/2 minutes on medium speed. Divide batter evenly into pans. Bake until done (2 layers, bake 25 to 30 minutes; shorten time if thinner layers are used). Cool a little before removing from pans. Cool completely before icing.
Mix together all ingredients, and pour into greased casserole. Bake at 350° for 1/2 hour or til done.
Thaw potatoes. Mix all ingredients together except half of the cheese. Place in greased 9 x 13 pan. Top with remaining cheese. Bake uncovered 40 - 60 minutes at 350.
Combine all ingredients and cook to thicken. Pour ingredients over skinless chicken thighs and bake at 325° for 1 1/4 hours.
Mix all together. Drop by spoonfuls onto tins and bake slowly at 250°. These cookies stay moist and fruity for a long time and are loved by children.
Brown ground beef and onion. Drain grease. Stir in garlic, chili, cumin, salt, sugar, oregano, tomato sauce and water. Cook, uncovered, 30 minutes. Add cooked rice. Simmer 15 minutes. Garnish with lettuce, tomatoes, onion, black olives, avocado, sour cream, hot sauce, shredded cheese and Doritos. Serves 8.
Put sliced strawberries in pie shell. Boil sugar, flour and water until thick. Add jello. Remove from heat and cool. Pour over strawberries in pie shell. Chill in refrigerator until set. Serve with Cool Whip.
Mix all ingredients together in a large bowl. Pour into greased loaf pan. Bake at 350° for 1 hour, or until golden brown.
Cream the butter and sugar together. Add eggs and flavorings. Mix well. Add dry ingredients. Divide in two. Chill. Roll out 1/4-inch thick. Cut with cookie cutter. Bake at 400° for 10 minutes or just until edges start to brown. Brush with egg white and water mixture and sprinkle with sugar before baking or cool and ice.
In food processor, chop vegetables. Allow to stand 2 1/2 hours after salting. Drain excess juice (save for soup stock). Boil together 4 cups sugar, 3 cups vinegar and 1 ounce mustard seed. Pour hot liquid over tomato mix. Let stand 2 hours. Pack into jars. Boil filed jars upside-down until sealed, about 10 to 15 minutes. Good with meats or vegetables.
Mix in a 2 1/2 greased casserole dish and bake at 350° for 1 hour or until lightly brown.
In salad bowl, blend vinegar, soy, sugar and ginger. Stir in oil and onion. Add green peppers and sesame seed and toss. Serves 4 to 6.
Cream shortening and sugar until fluffy. Add eggs and beat well. Add dry ingredients and mix well. Pour into greased loaf pan. Bake at 350° for 30 to 35 minutes.
Combine milk and flour in a saucepan. Cook until thick. Cover and refrigerate. Beat butter, shortening, sugar and vanilla until creamy. Add milk and flour mixture. Beat for 10 minutes. Frost cooled cake chocolate cake or any kind.
Mix all ingredients, except ginger ale. Chill. Just before using, slowly pour in ginger ale. Serve over crushed ice. May garnish with frosted Tokay grapes. You may add champagne instead of water for added "punch." (Serves 10.)
Grease a 9 x 13-inch pan. Cover bottom of pan with nuts. Slice bread in 12 pieces and arrange in pan. Combine dry vanilla pudding, butter, brown sugar, milk and cinnamon in saucepan. Place on medium heat and bring to a boil. Pour liquid over bread and let rise for 2 hours or until double in size. Bake at 350° for 35 minutes. Makes 12 large rolls.
Soften the yeast in lukewarm water. Pour boiling water over oats in a large bowl and let stand until lukewarm. Add oil, yeast, salt, sugar and nuts and mix well. Add the flour and mix thoroughly. Knead on a floured surface until smooth and elastic. Cover and let rise until doubled in bulk. Knead well and place in 2 greased loaf pans. Let rise until doubled in bulk. Bake at 300° for about 40 minutes or until done. May grease top with oleo or oil.
Remove labels from cans. Cook cans in boiling water for 2 hours. Cover cans when opening them so the liquid does not burn you. Pour condensed milk in pie crust. Top with Cool Whip.
Mix cream cheese, pineapple, green pepper and onion. Roll into a ball. Roll in chopped pecans. Chill overnight.
Thaw fish, if frozen. Turn under any thin edges of fish. In a 12 x 7 1/2 x 2-inch baking dish (use an 8 x 8 x 8-inch baking dish for low wattage ovens) arrange thicker portions of fish fillets toward outer edges of the dish. Brush fish with buttermilk or yogurt. In a small mixing bowl cook margarine on 100% power (High) about 30 seconds or until melted. Stir in stuffing mix, salt and red pepper. Spoon stuffing mixture over fish fillets. Cook fish, uncovered, on High for 4 to 7 minutes (7 to 9 minutes for low-wattage ovens) or until fish flakes easily when tested with a fork. Give the dish a half-turn after 3 minutes. Serves 4; 4 g fat; 50 mg cholesterol. A good quick microwave dish.
Heat 1 inch oil in heavy skillet to 400°. In bowl, combine cornmeal, flour, baking powder and garlic powder; stir in milk, pickle juice and egg. Dip pickles in batter to coat. Fry in small batches, 2 minutes or until brown, turning once. Remove with slotted spoon and drain on paper towels. Makes 16 spears.
Mix; shape into balls about 1-inch in diameter. Bake at 350° for 8 to 10 minutes.
Mix Kool-Aid with sugar and 1/2 gallon of water. Add pineapple juice and place in freezer until slushy. Stir occasionally so it will not freeze solid. Before serving, fill gallon pitcher with 7-Up or Sprite.
Mix sugar, cocoa and salt. Stir well, then add milk and margarine. Cook until it clings to sides of saucepan. Remove from heat, then add peanut butter, vanilla and oats. Mix until peanut butter melts. Place newspaper covered with waxed paper onto countertop. Dip by tablespoons onto wax paper. Makes 12 cookies, then go over the 12 cookies until you have used all the mixture. Let cool and place cookies onto platter.
Have cream cheese, butter and eggs at room temperature. Cream butter and cream cheese well. Add eggs 2 at a time. Beat well after each time. Add sugar, 1 cup at a time. Beat well. Add flour, 1 cup at a time; beat well. Stir in flavoring. Bake at 350° until done.
Melt margarine in 13 x 9-inch baking pan. Mix in flour and nuts. Bake in preheated 325° oven for 25 to 30 minutes. Mix cream cheese, powdered sugar and Cool Whip together until smooth. Spread on cooled crust. Mix pudding with milk. Spread on top of cream cheese mixture. Frost with Cool Whip and additional nuts, if desired.
Mix cheese, chestnuts, crabmeat and green onion together. Add garlic and curry powder. Fold in enough mayo to moisten mixture. Split each biscuit into thirds and place on cookie sheet. Spread 1 heaping tablespoonful of crab mixture on each biscuit. Bake 10 minutes.