HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together first 4 ingredients, then add egg and vanilla; mix well. Add remaining dry ingredients. Roll out dough until it fits into a pizza pan. Bake at 375° for 10 to 12 minutes. Cool, then spread the packages of cream cheese over the top of pizza cookie. Sprinkle 3/4 cup powdered sugar over cream cheese. Mix up 1 box of lemon meringue pudding and spread over powdered sugar. Top with your favorite fruits.
To Caramelize: In a small saucepan, over low heat, boil granulated sugar and 1 tablespoon water, stirring constantly, until the sugar melts and turns into a rich golden brown (approximately 15 minutes). Pour caramel into an 11 x 7 x 1 1/2-inch mold or glass dish. Preheat oven to 350°.
Soak nuts in bourbon (overnight). Drain. Mix powdered sugar, butter and nuts. Shape into ball; place in refrigerator until cool enough to roll into balls. Melt paraffin and chocolate bits in double boiler. Dip candy balls into chocolate. Place on wax paper.
Melt butter and mix with crushed cookies. Press in 9 x 13-inch pan. Spread softened ice cream over cookies and top with chocolate sauce. Freeze.
In a large heavy saucepan, brown pine nuts in butter over medium heat. With slotted spoon, remove nuts and reserve.
Melt butter in saucepan and add brown sugar. Cook together until bubbling. Remove from heat. In a bowl, put cornstarch and salt. Gradually add the milk and egg yolks, beating until smooth. (Save egg whites for meringue.) Add milk and egg mixture to brown sugar mixture and cook, stirring constantly, until starts to boil and eventually gets thick. Pour into your favorite pie shell and top with meringue.
Melt oleo and cream cheese and heat peppers in pan on top of stove. When completely melted, mix in corn. Pour in dish and bake.
Boil water and pour over wild rice. Let stand for 1/2 hour. Repeat this 2 or 3 times; let cool.
Cover beans with cold water and let stand overnight. Drain and add beans to ham hock, celery and onion. Cover with water and simmer until beans are tender. Press beans through sieve and remove fat and bone from ham hock. Put lean meat and beans back together and simmer until thick.
Beat egg whites and salt until soft peaks form; add sugar, about 1 tablespoon at a time, beating until smooth and glossy. Add syrup, a little at a time, beating after each addition until frosting peaks. Fold in vanilla. Frosts 2 (9-inch) layers.
Rub the butter into the flour. Knead. Mould into a Christmassy shape (a wreath or a star). Bake in hot oven (or in ashes if you are cooking it in a fire). Cook for 20 minutes until brown. Serve with butter and jam, honey or golden syrup.
Pour boiling water over dates; let stand about 5 minutes. Sift dry ingredients. Add date mixture and eggs, mixing well. Fold in nuts. Pour into greased loaf pan. Bake at 350° for 45 to 50 minutes.
Place apple filling in a pie pan. Mix all ingredients, except cinnamon and oil, with a fork in a separate bowl until crumbly. Pour over apples, spread evenly. Pour oil over everything; sprinkle cinnamon over top. Bake 30 to 40 minutes at 350° until brown (not too dark). Serves 6 to 8 people. Delicious hot with ice cream on top.
Brown meat. Add onion and garlic. Cook until golden. Add remaining ingredients, except noodles and cheese. Simmer sauce for 2 hours or use any prepared spaghetti sauce and save 2 hours.
Soak marshmallows in sour cream. Stir water into Jello. Add remaining ingredients. Refrigerate before serving. Serves 8.
Using a glass jar or blender, dissolve sugar in vinegar and lemon juice. Add remaining ingredients and shake vigorously until mixed. Place chicken in shallow dish. Pour marinade over chicken. Cover and chill 4 to 5 hours. Grill medium 10 minutes each side. Brush with leftover marinade. If chicken with bone is used, cook 50 to 60 minutes or until tender. Turn and brush with marinade every 10 minutes.
Brown meat in oil in large skillet. Remove meat. Add to drippings in pan the gravy mix and water slowly so no lumps. Then stir in all other ingredients and return meat. Simmer for 1 1/2 hours except last 15 minutes (to thicken). Serve over hot buttered egg noodles or over mashed potatoes.
Combine all ingredients. Make into balls, using 1/2-cup measuring cup. Mix catsup and brown sugar; spoon on top of each ham ball. (If freezing, this can be added on top when ready to bake.) Bake at 350° for 45 minutes. If frozen, bake at 350° for 1 hour.
Cut potatoes into chunks with skin left on; add to 1/2 gallon boiling water with 2 tablespoons salt. Saute in butter the carrots, celery, onions, bay leaves and basil. Add sauteed vegetables to boiling potatoes and add 1 tablespoon pepper.
Precook meat; let cool. Mix with crumbs, egg and cheese. Cook noodles 8 to 10 minutes; drain. Stuff with meat and cheese mix. Put in oblong pan. Pour sauce on top. Top with Parmesan cheese. Cover and bake for 30 minutes at 350°.
In skillet, brown ground beef and chopped onion. Add beef broth, cream-style corn, potatoes, salt and pepper; mix well. Cover and cook over low heat for 20 to 25 minutes, stirring occasionally. Makes 4 or 5 servings.
Trim excess fat from pork. Combine flour and ginger, use to coat pork lightly. In hot oil, in a 3 1/2-quart Dutch oven, brown pork on all sides. Remove pork as it browns. While pork browns, drain pineapple, reserving liquid. Stir cornstarch into pork drippings in Dutch oven. Add reserved pineapple juice, vinegar, soy sauce and Worcestershire sauce. Bring to a boil while stirring. Add meat, sugar, salt and pepper. Simmer, covered, for 1 hour or until meat is tender. Add pineapple and green pepper and cook, uncovered, for 10 minutes. Add bean sprouts, water chestnuts and chili sauce. Cook 5 minutes longer. Serve with rice. If you like Sweet and Sour this is great! " And you will never order "Sweet and Sour" out.
Wash and really scrub potatoes. Chop into small bite-sized cubes. Place in medium sized saucepan. Cover with water and bring to boil until potatoes are almost soft. Hard boil eggs and place to side to cool. Chop celery and onion into tiny pieces. Crush garlic and mix with potatoes. Chop hard-boiled eggs and add to salad. Add vegetables. Mix/toss well. Add dressing to taste. Let salad stand in refrigerator until cool. Add a little more dressing and toss before serving.
Mix pudding mix with milk until thickened. Add 1/2 of the Cool Whip to the pudding mixture. Slice the chocolate rolls in half lengthwise and press cut side against inside perimeter of trifle bowl. Layer pudding mixture, cherry pie filling and Swiss rolls cut in half lengthwise, continuing until all pudding is used. Top with Cool Whip. Decorate with cherries and any remaining Swiss rolls (cut crosswise).
Melt butter or margarine in Dutch oven or large skillet over medium flame. Add onion and celery and cook until onion is tender. Add rice and seasoning and continue to cook until rice is golden. Add water and remaining ingredients, except walnuts, and bring to a boil. Lower flame and simmer, covered, for 20 to 25 minutes or until rice is tender and liquid is absorbed. Add walnuts. Makes 5 to 6 servings.
Grease and flour oblong pan. Sprinkle pecans and coconut in bottom of pan. Mix German chocolate cake mix as directed on package and pour over pecans and coconut.
Use 10-inch pie pan or 7 x 12-inch oblong dish. Combine beans, seasoning mix and chili peppers. Spread evenly in bottom of dish. Next, spread avocado dip over first layer. Add chopped onion to sour cream, then spread over second layer. Sprinkle shredded cheese over all, then olives and tomatoes. Chill. Serve with corn chips or tortilla chips.
Crumble bread into large pan or bowl. Melt butter and saute onion and celery. Add to bread with other ingredients and mix well. If dressing seems too dry, add a little more broth. Bake in shallow pan at 400° for 15 to 20 minutes.
Melt butter; mix in crushed crackers. In a bowl, mix all other ingredients except almonds together. Press half the cracker crumb mixture into a 13 x 9 x 2-inch Pyrex casserole. Add the green bean mixture. Place remaining crumbs and the almonds on top. Cook at 350° until bubbly.
Bring to boil the pineapple and juice. Add the box of Jell-O; mix this thoroughly. Add the Cool Whip and buttermilk. This is low in calories. Sometimes I add 1 cup cottage cheese.
Heat margarine in 3-quart saucepan over low heat until melted. Add garlic. Stir in flour and salt; cook, stirring constantly, until bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, basil and pepper. Cook over low heat, stirring constantly until cheese is melted. Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13 x 9 x 2-inch baking dish.
Dissolve the yeast and sugar in the 1/2 cup lukewarm water. Make sure the yeast mixture gets foamy. Mix the 2 cups water, salt, sugar and shortening. Then add the yeast mixture and gradually the flour. Knead until smooth and elastic. Place in a greased bowl, cover and set in a warm place to rise until double. Punch down. Let rise again. Put in 2 large loaf pans or 3 medium ones. Let rise until double again. Bake at 350° for 1/2 hour. Makes 2 large or 3 medium loaves.
Mix together yellow cake mix, stick of butter and 1 egg; press this into a 10 x 20-inch pan. Mix together confectioners sugar, cream cheese and 1 egg. Spread this over the cake. Bake all of this for 30 to 35 minutes in a 350° oven.
Dip chicken in lemon juice, then roll in seasoned bread crumbs and cheese mixture. In a baking dish, place onion in and around chicken. Sprinkle with olive oil and bake in preheated 350° oven for 1 hour, uncovered.
Break up Oreo cookies. Mix together softened vanilla ice cream, Cool Whip and Oreos. Put in 13 x 9-inch pan and freeze.
Sift flour, soda, salt, cinnamon and sugar together. Add oil, eggs and pineapple. Mix by hand. Add bananas and nuts; mix. Pour into a greased and floured tube pan. Bake at 350° for 1 hour and 5 minutes or until done. Let cool about 10 minutes before removing from pan. Frost.
Open the 'fridge. Find three vegetables that won't clash (color is important) in the pot. Always saute an onion first, with a bit of garlic.
Mix together and pour over meat that has approximately 2 cups of liquid or broth. If not, add 2 cups of water.
Cook pineapple with tapioca for 10 minutes. Stir; let cool. Cream butter and sugar. Add eggs, milk and vanilla. Sift flour, baking soda and cream of tartar. Add to mixture; work until like pie dough. Roll half of dough mixture into 9 x 13-inch cookie sheet. Layer with pineapple; roll rest of dough on waxed paper. place dough on top of pineapple. Bake at 350° for 35 minutes.
Mix dry ingredients in heavy saucepan. Add remaining ingredients and cook over medium heat, about 3 minutes. Add desired food color while cooking.
Brown hamburger meat; drain. Add onions, pepper and remaining ingredients. Cook 3 hours over low heat.
Saute beef with onion, but don't brown. Add salt, pepper and thyme. Layer noodles, beef mixture, cheese cubes and dot with margarine. Repeat layering. Then add 1 can cream of celery soup with 1 can milk and pour over mixture. Bake at 350° for 45 minutes.
Combine ingredients; mix well. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Drain clams; reserve juice. Saute garlic in olive oil until golden. Add drained clams; saute until coated. Add clam juice, white wine, oregano, basil, pepper and parsley. Cover and simmer for 5 minutes. Cook linguini according to package instructions. Serve sauce over cooked linguini. Add Parmesan to taste.
Line cookie sheet with aluminum foil. Lay crackers on foil to edge of pan. Boil butter and sugar 3 minutes. Pour butter mixture over crackers. Completely cover. Sprinkle pecans over crackers. Bake at 350° 10 minutes. Cool and break into pieces.
Combine sugar, flour, cinnamon and nutmeg. Toss with apples. Fill a 9-inch pastry with apples. Dot with butter. Put top crust on; seal and flute. Sprinkle with sugar. Cover edge with aluminum foil. Bake at 375° for 25 minutes. Remove foil and bake 20 to 25 minutes more.
Mix all ingredients, except cheese. Put in dish and top with cheese. Bake at 350° until bubbly, about 30 minutes.
Salt and pepper dove breasts to taste and dredge in flour. Heat butter in a heavy skillet and brown dove breasts nicely. Sprinkle with thyme and add cream. Cover tightly and simmer very slowly until tender, about 1 1/2 hours. Serve dove on a platter of wild rice. Gravy may be thinned with milk, if necessary. Serve gravy separately.
Combine all in saucepan. Cover; place over medium heat. Simmer for 20 to 30 minutes.
In mixing bowl, combine all ingredients. Mix well. Spread on a serving platter and shape into a loaf or ball. Top with sour cream. Serve with crackers.
Mix together all ingredients and pour into unbaked pie crust. Bake in hot oven (400°) for 1 hour or until filling is set.
Cook beans; drain well. Cook onions in butter until wilted and tender but not brown. Add mushrooms. Add flour; mix well, then add milk and stir until thickened. Add cheese; stir until smooth. Add seasonings and mix in beans and chestnuts. Bake at 350° for 30 minutes or until bubbly.
Cream oleo, sugar and eggs together. Add flour and beat until creamy. Add milk and flavoring. Pour into pie crust. Bake at 350° for about 40 to 50 minutes.
Mix together soups, milk, tomatoes, onion, pepper and chicken. Start with taco chips and make layers in a buttered 9 x 13-inch casserole of taco chips, soup mixture and cheese. Make 2 to 3 layers. Refrigerate overnight. Bake at 350° for 30 minutes. Serves 10 to 12.
Split hamburger buns. Grate into bowl: Spam, American cheese and small onion. Mix with mayonnaise to blend. Spread on face of 24 buns and broil until brown and/or bubbly.
Brown beef and onion; drain fat. Stir in spaghetti sauce mix, tomato sauce and water; simmer for 10 minutes. Put mixture in a 9 x 13-inch pan; top with Mozzarella. Put in oven to keep warm. Beat eggs, milk and oil in bowl until foamy. Beat in flour until smooth. (This will be runny.) Pour over meat mixture; cover with Parmesan cheese. Bake at 400° for 30 minutes.
Toast and crumble rye bread. Set aside. In a bowl, combine soup, milk, onion and mustard. In order given, place in greased 9 x 13-inch cake pan, layer the sauerkraut, dry noodles, soup mixture, corned beef and Swiss cheese.
Combine flour, baking powder, salt, sugar and red pepper; set aside. Melt butter; let cool. Pour over cheese; toss gently. Add to dry ingredients. Put in until mixture resembles coarse meal. Sprinkle water gently over flour mixture. Stir with fork until all ingredients are moistened. Shape into ball. Roll dough into 1/8-inch thickness on lightly floured surface; cut into 3 x 1/2-inch strips. Place on ungreased cookie sheets; bake at 325° for 10 to 12 minutes. Cool on wire rack.
Cream sugar and shortening together. Add syrup and stir. Add milk and flour alternately. Fold in beaten egg whites. Bake in oblong pan. Bake at 350° for 40 minutes or until done.
Mix bread, eggs, salt, pepper and parsley. Add chicken broth to make it sloppy. Add melted butter last. Mix lightly with fork. Put in a greased bowl or pan and bake at 350° for 1 1/2 hours. Do not cover.
Spread 1/2 cup sugar in iron skillet. Put over medium flame and burn until a golden brown syrup forms. Remove from stove. Add 1/2 cup boiling water; allow to cook until thick. Remove from heat; let cool while you mix cake.
Wash potatoes and parboil until nearly done, but slightly firm. Can leave skins on. Melt oleo and put into 13 x 9-inch baking pan. Slice potatoes 1/4-inch thick. Put in casserole dish. Mix remaining ingredients and pour over potatoes. Bake 30 minutes at 350°.
Grease Bundt pan. Cut bread dough into 18 pieces. Roll in dry pudding mix. Put in pan. Melt oleo, brown sugar and nuts. Heat to rolling boil. Pour over dough. Cover with waxed paper. Let raise 1 hour. Bake at 350° for 25 to 30 minutes. Let rest 10 minutes in pan, then turn onto plate.
Mix together. Pour into 2 uncooked pie shells. Bake at 350° for 40 minutes.
Beat eggs slightly. Add sugar, milk, salt, pepper and butter. Add corn. Pour into a greased casserole and bake at 275° for 40 minutes or until set. (Temperature may need to be increased as it cooks.)
Mix together; refrigerate 2 hours. Cut into squares. Fill with your favorite filling (nuts, raisins, jelly, etc.). Bake until done.
Cook beef in melted butter for 15 to 20 minutes or until light brown. Add onion, mushrooms and soy sauce. Cook slowly for 10 minutes. Add water. Cook for 20 minutes on low heat. Makes own gravy. Great over rice.
Use a large round serving platter. Spread bean dip over top in a thin layer. Pour picante sauce over dip. Decorate top with grated cheese, diced tomatoes and bite size lettuce pieces. Be creative! Serve with chips.
Mix ingredients to make sauce. Pour over wings and soak 3 to 5 hours. Stir often. Pour sauce and wings in a roaster. Bake at 375° for 1 hour or until done.
Thoroughly combine sour cream and onion mix. Stir in remaining ingredients. Makes about 2 cups.
Mix potatoes, sour cream, cottage cheese and salt in 3-quart greased casserole. Top with cheese. Bake in 350° oven for 40 minutes.
Put flour in bowl; make a "nest." Add other ingredients into nest; mix by hand, like making homemade biscuits. Roll out 1/2-inch thick; cut out with cookie cutter. Place on cookie sheet. Bake at 350° until brown.
Preheat oven to 350°. Prepare Bundt pan: Spray with Pam and dust with flour.
Combine 2 tablespoons sugar, cornstarch and water in small pan. Cook over medium heat, stirring constantly until soft mounds form. Add 6 tablespoons sugar gradually to egg whites, beating well after each addition. Add cornstarch mixture gradually. Continue beating until meringue stands in peaks. Cover pie with meringue and brown in 375° oven.
Mix ingredients together and pour over vegetables. Chill 4 to 12 hours. Best raw vegetables: carrots, celery, broccoli, cauliflower, mushrooms, cucumbers.
Mix cocoa and sugar. Add milk and butter, cut in fourths. Cook on high for 2 minutes. Mix well. Add vanilla and nuts. Stir. Cool. Cut into squares.
Cook macaroni in boiling salted water for about 6 minutes. In saucepan melt butter, blend in flour, salt and pepper. Add milk, cook and stir until thickened. Add cheese and onion. Stir until cheese melts. Stir in macaroni. Pour into greased casserole. Bake 35 to 40 minutes at 350°. Top with tomato slices before serving.
Mix and bake cake following directions on box. When cake is done, poke holes throughout it with fork. Pour Eagle Brand milk and butterscotch topping over cake. Let cool about 30 minutes. Spread Cool Whip over cake. Crush Heath bars and spread over top of cake. Chill before serving.
Combine in roasting pan or Dutch oven. Cover; put in oven at 275° and forget for 5 hours.
Pour cottage cheese, Cool Whip and Jell-O in a large bowl. Mix together and chill in refrigerator.
Mix well first 6 ingredients (it is stiff and seems dry) and shape into loaf. Chill in refrigerator overnight. Cut in about 1/2-inch slices and roll in flour. Brown quickly on both sides. Place pieces in roaster. Mix mushroom soup and 1 can water and pour over meat. Bake at 350° for 1 1/2 hours.
Blend Ro-Tel and water. Add seasoning. Heat and simmer 20 minutes. Blend cheese in Ro-Tel mixture.
Bring to boil for 1 minute the sugar, canned milk and margarine. Add remaining ingredients and mix well. Pour into a 9 x 9-inch pan. Cut into squares when cool.
Mix zucchini and sugar. Boil six minutes. Add lemon juice and pineapple (undrained). Boil for six minutes more, add jello right from box, stir and put in containers. Refrigerate or freeze.
Mix dry ingredients. Blend in the oil and water. Stir in the food coloring. Cook over medium heat, stirring constantly until play dough thickens. Let cool. Store in a Ziploc bag. (For playing, not eating.)
Beat cream cheese with sugar. Set aside. In large bowl combine remaining ingredients. Mix well and add cream cheese. Spoon into ring mold. Freeze overnight. Serve frozen. Set out about 1/2 hour before serving. Will keep frozen several months.
Fry tortillas in oil until they are limp. Fry hamburger and drain. Add soup, sauce, milk, onion and green chilies. Fill tortillas with cheese and olives. Put them into the hamburger mixture. Top with cheese. Simmer 10 minutes.
Dissolve Tender Quick and liquid smoke in the gallon of water. Soak turkey 24 hours or more. Drain and put in roaster. Bake for 2 to 3 hours.
Toss pecans and coconut together and sprinkle in greased 9 x 13-inch pan. Mix cake mix as directed on box, pour over pecans and coconut. Cream butter, powdered sugar and cream cheese together. Drop by spoonfuls on top of cake mix. Bake at 325° for 55 minutes. Cool. Cut in squares and serve upside-down.
Combine graham cracker crumbs, soda cracker crumbs and oleo, reserving 1/2 cup crumb mixture for topping. Press into 9 x 13-inch baking dish.
Combine all ingredients except coconut. Cook until thick. Add coconut. Frost cake. Sprinkle coconut on top if desired.
Cut up lettuce, cauliflower and broccoli into a bowl. Then add chopped onions, topped with grated cheese. Mix sugar and mayonnaise and spread on top. Do not mix. Cover with a lid or plastic wrap and refrigerate. Salad is best when prepared 2 to 3 hours before serving. When ready to serve, mix well.
Cream margarine and light brown sugar, then add eggs, corn meal, water, vanilla, salt and pecans. Mix well. Pour into pie crust. Bake at 350° for 30 to 35 minutes, until firm.
Put water and peas into a large skillet or 4-quart Dutch oven and bring to a boil. Peel and shred carrots. Add to skillet with onion and thyme. Reduce heat, cover and simmer 5 minutes or until carrots are tender. Stir in soup and milk until blended, then rice. Stir in salmon, breaking up any large chunks. Bring to boil, cover and remove from heat. Let stand about 5 minutes, stirring once, until rice is tender and most of the liquid is absorbed. Sprinkle with potato chips. Serve immediately. Yields 4 servings.
Mix punch, orange juice and lemonade and chill. Add chilled ginger ale and sherbet before serving.
Drain pineapple; reserve juice. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring until slightly thickened. Remove from heat. Cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into 9-inch square pan. Cover and freeze. Let stand at room temperature for about 10 to 15 minutes. Cut into squares or serve on a lettuce leaf.
Beat eggs. Add oil, sugar and vanilla. Sift dry ingredients. Add to sugar and egg mixture. Add zucchini and nuts. Bake in 2 greased loaf pans 1 hour or until done at 325°.
Soak fresh fish in milk 1/2 hour. Prepare dressing as per instructions on package. Bake, covered, 1 1/2 hours. Uncover fish and baste with butter. Bake an additional 1/2 hour.
Cream shortening, margarine and sugar. Add eggs and salt. Add walnuts and mix well. Mix together flour, soda, cinnamon and nutmeg. Blend with creamed mixture. Put by teaspoonful on cookie sheet. Press down a little and sprinkle with sugar. Bake at 350° for about 12 or 13 minutes. Makes about 7 dozen cookies.
Cream butter and sugar. Add eggs one at a time. Mix flour and baking powder. Add vanilla to sour cream. Add flour and baking powder alternately with sour cream and vanilla. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/4 hours.
Beat eggs, sugar and oil. Add plum baby food. Combine flour and nuts and add to other ingredients; mix well. Bake in tube pan that has been buttered and floured at 350° for 1 hour.
Make a triangle. Put bologna on it. Put cheese on it. Put sauce on it. Cook for 10 minutes in the oven. Take it out. Let it cool then eat. (Sprinkle cheese on top before you eat it.)
A complement with turkey, chicken, pork or by itself. Open can and pour oysters and juice into casserole dish. Wash hands and mash oysters with hands. Add bread and mix; mash with oysters. Pour milk over, but do not mix. Place pats of butter or margarine on top. Salt and pepper top as directed. Bake in 375° oven about 45 minutes. Will look juicy when you take it out, but will set like custard pie. Serves 4, but can be doubled.