HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together cream cheese with mayonnaise. To this add 16 marshmallows, quartered or finer if you like. Add bananas (sliced), fruit cocktail and chopped nuts. Add green or red cherries for color. Put in freezer and freeze.
Mix flour, margarine and nuts. Mix and press into 9 x 12-inch pan. Bake 15 minutes at 350°. Let cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread this on crust.
Add oleo, oil and sugar together. Beat until fluffy. Add eggs 1 at a time, beating after each egg. Alternate a little flour, then a little milk until all is added, then add remaining ingredients. Grease and flour tube pan. Pour into pan. Bake at 325°. Start in a cold oven and bake about 1 hour and 10 minutes until done.
Mix and cook sugar, Karo syrup, butter and salt until sugar melts. Beat eggs until foam. Add vanilla and pecans. Combine with the first 4 ingredients. Pour into unbaked pie shell. Bake 30 to 40 minutes in 350° oven. Wait until cool before cutting.
Mix all ingredients (except shells) and heat until bubbly. Fill each shell with 1 rounded tablespoonful filling and place in 9 x 13-inch baking dish (plus 8 x 8-inch or 9 x 9-inch, this extra dish may be frozen to use later). Pour 1 quart spaghetti sauce over shells and bake until heated at 350°, for 30 minutes.
Add all ingredients listed in this order to your automatic bread making machine. Select "white Bread" and push start.
Boil venison slowly, skimming off blood, for 1 to 2 hours or until tender. Put venison and water in a slow cooker. Add onion, celery, carrots, Worcestershire sauce, Italian seasoning, oregano, salt and pepper. Add enough water to cover venison and vegetables. Cook on low to medium setting for 6 hours. Boil diced potatoes until 3/4 cooked so they can be added with potato water to slow cooker at hour 5. Cook on high setting for last hour. Serve as is for soup, or add cornstarch to thicken for stew.
Combine sugar and eggs in a bowl and mix well. Add Karo, chopped pecans and vanilla; mix well. Pour into raw or frozen pie shell. Bake for 1 hour at 300°. Serves 6.
Combine all and mix with a mixer until blended well. Bake in glass baking dish at 350° for about 20 minutes. Test with toothpick.
Boil chicken for 1/2 hour. Debone and cut into small pieces. Melt stick of butter; mix with stuffing croutons. Mix 2 cups of chicken broth (saved from boiled chicken) with seasoning package. Pour over croutons. Mix soups and sour cream. Pour over chicken in casserole, mixing lightly. Put stuffing over top. Bake at 350° for 30 minutes.
Bring 2 cups water to boiling in saucepan and add soup mix. Simmer, covered, 10 minutes. Stir in sugar, salt, cheese and shortening. Cool to lukewarm. Sprinkle yeast on warm water in a large bowl. Stir to dissolve. Stir in onion soup mixture and 2 1/2 cups flour. Beat with electric mixer at medium speed, scraping bowl occasionally for 2 minutes. Mix in remaining flour, a little at a time, with a spoon or hands until dough leaves sides of bowl. Turn on floured board. Knead until smooth. Place in greased bowl and turn dough to grease top. Cover and let rise 1 1/2 hours. Punch down and divide in half. Cover for 10 minutes. Shape into 2 loaves. Cover and let rise for 1 hour. Bake in a 400° oven for 30 to 40 minutes.
Buy the pork tenderloin rolled and tied by your butcher. Bake it for 30 minutes on a rack in a 400° oven. Make a sauce of the onions, butter, soy sauce, pepper, mustard and wine. Remove the rack from the tenderloin pan and pour the sauce over the pork. Bake for another 30 minutes. Remove from oven and baste again. Bake 30 minutes more. You may need to double or triple the sauce, depending on how much meat you have. The sauce will cook down and bake into the tenderloin.
Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, oil, baking powder, salt, egg and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured surface and knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl. Cover and let rise in warm place until double, about 1 1/2 hours. Punch dough down and divide into halves. Roll 1 half into rectangle. Spread with half of the cinnamon, sugar and margarine or butter mixed together. Reserve the other half of this mixture to spread over the last half of the dough. Roll up dough and pinch ends together. Cut into 1-inch slices.
Mix 1st three ingredients and chill until ready to serve. Mix all other ingredients and add dressing and chill.
In 2-quart saucepan, combine cornstarch with lemon peel, cloves and salt. Stir in orange and lemon juice until smooth. Over high heat cook, stirring constantly until sauce is smooth and thickened. Stir in cranberry sauce and heat through, stirring occasionally. Serve hot or cold. Yields 3 cups.
Brown sausage and drain on paper towel. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour into 13 x 9 x 2-inch greased pan and refrigerate covered overnight. Bake in 350° oven for 1 hour or until set in the center. Leftovers reheat well in microwave.
Place chicken or turkey in a plastic bag, pour marinade in bag and marinate for 10 minutes at room temperature, turning bag occasionally. Drain poultry, reserving marinade. Place meat on the unheated rack of a broiler pan and broil 4 inches from heat for 4 minutes. Brush with marinade, then turn over and broil 3 minutes more. Brush with marinade and sprinkle with sesame seed. Continue broiling for 1 to 2 minutes more or until poultry is tender and no longer pink. Makes 4 servings.
Cream oleo and powdered sugar; beat until fluffy. Add egg and vanilla, mixing well. Gradually add dry ingredients. Roll and cut on floured surface. Bake for 6 to 8 minutes at 375°. Dough may be refrigerated overnight for easier handling.
Add tea bags to Sprite; put bags right into bottle. Refrigerate 2 hours.
Beat eggs with sugar, salt and vanilla. Add the flour. Mix together. Add melted butter and mix. Add corn syrup; mix. Stir in pecans and chocolate chips. Pour into pie shell. Bake at 400° for 10 minutes, then at 375° for 25 minutes or until firm on top.
Finely shred peel from 1 orange; reserve peel. Squeeze juice from all oranges. Measure 3/4 cup of juice; reserve remaining juice. In a mixing bowl, combine the 3/4 cup orange juice, 1 teaspoon of the shredded peel, egg and oil. In another bowl, stir together all dry ingredients. Add orange juice mixture to dry ingredients; stir just until moistened. Fold in cranberries and walnuts. Turn batter into lightly greased 8 x 4 x 2-inch loaf pan. Bake in a 350° oven for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool thoroughly on wire rack.
Fold crabmeat, after picking over for shells, into mixture of the other ingredients. Dot with butter. Bake in casserole dish in a 350° oven for 30 minutes.
Melt margarine; mix sugar and eggs. Add other ingredients; mix well. Pour into unbaked pie shell. Bake for 5 minutes at 425°, then reduce to 350° and continue to bake for 35 to 40 more minutes until set. Do not overbake.
In a large bowl, stir together flour, baking powder, baking soda and salt. Using a pronged fork, cut butter into flour mixture until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. In a small bowl, stir together milk and sour cream until mixture is almost smooth. Add the milk mixture to the flour mixture all at once. Stir mixture with a wooden spoon until the dough stirs together. Turn dough onto a lightly floured surface. Gently knead 8 to 10 times. Pat dough to 1/2-inch thickness. Cut dough into large diamonds or squares approximately 3-inches. Place on ungreased baking sheet, leaving about 1-inch space between biscuits. Bake in a 400° oven for 12 to 15 minutes or until golden brown. Serve warm. Yield: 10 biscuits.
Prepare brownie mix according to package directions in a lightly greased 13 x 9 x 2-inch pan. Let cool in pan. Spread ice cream over brownies; freeze until hardened. Combine sugar and next 3 ingredients in a saucepan. Bring to a boil. Reduce heat to medium and cook 8 minutes. Remove from heat and stir in vanilla and pecans. Cool. Spread frosting over ice cream. Freeze. Remove from freezer 5 to 10 minutes before serving. Cut into squares. Yields 12 to 15 servings.
Melt 1/4 cup margarine and line casserole dish with it. Toss 1/2 of cooked spaghetti in melted butter. Pour 1 1/2 cans of tomato sauce over it. Add 1/2 pound pepperoni, 1/2 pound cooked hamburg with onions and 1/2 can grated cheese. Add remaining spaghetti and repeat. Bake, uncovered, for 20 to 30 minutes at 350°.
Sift flour and baking powder in bowl. Cut in cheese and butter with pastry blender. Add water; mix well. Press through a star plate from cookie press. Bake on ungreased sheet in a 375° oven for 8 to 10 minutes. Yields 6 dozen.
Melt oleo in casserole dish. Pour in the rest of the ingredients and stir well. Bake 1 hour at 325°.
Pour boiling water over oatmeal; cover and let stand for 20 minutes. Cream butter; add sugar. Beat well. Blend in vanilla, eggs and oatmeal. Add sifted dry ingredients. Pour in pan. Bake at 350° for 50 to 60 minutes. Frost.
Combine rice, raisins, salt and 2 1/4 cups milk in saucepan over medium heat, 25 to 30 minutes. Stir often. Add margarine to hot pudding. Combine sugar, eggs and 1/4 cup milk. Add to pudding, stirring constantly. Cook 2 to 3 minutes or until thickens. Remove from heat, add vanilla and spices.
Cut herring into pieces; place in large mixing bowl. Add remaining contents of herring, potatoes, apples and sweet pickles; blend. Chill. Add beets. Place in serving bowl; garnish with egg, parsley and capers. Yields 12 servings.
In iron skillet, heat bacon drippings. Add the flour, stirring constantly until brown. Add salt, black pepper, eggs and milk. Stir constantly until thickened. Serve on hot biscuits.
Mix well. Use in any shampooer or with brush, using foam. Scrub carpet, let dry completely and vacuum.
Sprinkle each side with celery salt, onion salt and garlic salt. Pour liquid smoke over brisket and place in refrigerator overnight. Turn once or twice. When ready to bake, sprinkle salt, pepper and Worcestershire sauce in same pan with all ingredients. Cover and bake for 5 hours at 275°. Add 6 ounces barbecue sauce and bake 1 more hour, uncovered.
Soften gelatin in water in a small saucepan. Cook over medium heat, stirring constantly, until gelatin is completely dissolved (about 1 minute); set aside. Place remaining ingredients, except shrimp, in container of electric blender. Process until well mixed. Gradually add gelatin mixture; process until smooth. Stir shrimp into tuna mixture, if desired. Pour tuna mixture into an oiled 5 1/2-cup mold; chill until firm. Unmold mousse; serve with crackers. Yield: 5 1/2 cups.
While potatoes and onion are cooking, melt margarine in large Dutch oven. Add chicken bouillon. Stir until dissolved. Add flour. Slowly add milk (use a wire whisk to dissolve lumps). When potatoes and onions are done, add to milk mixture (water included). Add cheese, celery seed and diced ham. Stir until cheese is melted and ham heated through. Garnish with grated carrots.
In punch bowl, put 1 cake layer. Add half instant pudding, half the fruit cocktail, pineapple, pie filling, half the nuts, 1 container Cool Whip and 1 package coconut. Add second cake layer and repeat, ending with coconut. Chill.
About 1 3/4 hours before serving, in 12-inch skillet over medium-high heat in hot salad oil, cook chicken, a few pieces at a time, until browned on all sides, removing pieces as they brown to shallow 2 1/2-quart casserole. In drippings in skillet, cook mushrooms and green onions until tender and lightly browned, stirring frequently. Reduce heat to medium; gradually stir in undiluted cream of chicken soup, wine, milk, tarragon and pepper. Cook, stirring constantly, until mixture boils. Drain artichoke hearts; add to chicken in casserole and pour mushroom mixture over all. Bake casserole in 375° oven, uncovered, 1 hour or until chicken is fork-tender, spooning liquid in casserole over chicken occasionally. Skim fat if any. Sprinkle with parsley to serve. Makes 4 servings. Good! Each serving: About 585 calories, 35 g fat, 140 mg cholesterol, 780 mg sodium.
Mix all, put in freezer, stir once every hour until slushy. Or freeze solid and put in refrigerate the day before and stir. Serve with 7-UP.
Melt butter over medium heat in a pan. Add sugar, milk; stir until a full rolling boil stirring all the time. Continue boiling 5 minutes; remove from heat. Stir in chocolate chips and cream, vanilla. Mix together until smooth putting into greased pan. Cool and cut into squares.
Combine ingredients and beat 2 minutes. Bake in 2 layer pans or one sheet cake at 350° until barely brown and done in center.
Saute pepper, onion and celery in 4 or 5 tablespoons oleo or butter; add to cooked rice, along with soup, milk and broccoli. Place in casserole and top with Cheez Whiz. Bake at 350° for 20 to 30 minutes.
Have butter soft. Add sugar and cream together. Add eggs and beat. Stir in buttermilk and vanilla. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 350° for 45 minutes, or until done.
In a large bowl of an electric mixer, beat butter and brown sugar until creamy. With a fork, blend in flour until mixture resembles fine crumbs. Stir in walnuts. Reserve 1 cup crumb mixture for topping. Press remainder firmly and evenly over bottom of a greased 8-inch square baking pan. Bake in a 350° oven for 12 to 15 minutes or until lightly browned.
Heat oven to 350°. Cream oil, sugar, cinnamon and nutmeg. Add eggs, pumpkin and baking mix. Blend well and mix in nuts. Pour batter into greased and floured 9 x 5 x 3-inch pan. Bake about 55 minutes. Cool in pan 5 minutes. Remove and cool on rack before slicing.
Simmer all ingredients (except eggs) in saucepan for 10 minutes. Place eggs in large mouth jar and cover with hot mixture. Refrigerate several hours.
Combine oatmeal, flour and soda in medium bowl. In large bowl, beat butter, peanut butter and sugar until fluffy. Blend in water, egg and vanilla. Add dry ingredients and mix. Chill dough 1 hour. Shape in 1-inch balls. Place on ungreased cookie sheet; flatten with fork tines dipped in sugar. Bake at 350° for 9 to 10 minutes. Cool for 1 minute on cookie sheet, then transfer to cooling rack.
Brown hamburger; drain. Cook celery, green pepper and onions until tender. Add to hamburger. Add tomato soup and ketchup to taste.
Mix well all ingredients together and bake in greased and floured muffin pans. Bake at 400° for 30 minutes.
Layer all the	ingredients, except the corn chips in a greased casserole dish. Sprinkle	the crushed corn chips on top and bake in 350° oven for 30 minutes or until hot.
Heat oven to 375°. In medium bowl, combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add very warm water and oil to flour mixture. Mix by hand until almost smooth. Stir in corn chips and enough remaining flour to make a stiff batter. Spread in a well-greased 10-inch pie pan, forming a ridge around the edge. Cover and let rise in a warm place about 10 to 20 minutes.
Cream together the butter and sugar. Add mashed potatoes and slightly beaten eggs. Mix well. Combine with syrup, milk, salt, vanilla and pecans.
In saucepan, melt chocolate and margarine over low heat. Remove from heat; stir in vanilla and cool.
After cooking and draining hamburger with onions, add corn, vegetables, tomato soup, Worcestershire sauce, salt and pepper to taste. Heat in saucepan until bubbles. Pour mixture into casserole dish and top with biscuits and then grated cheese. Bake at 350° until biscuits are done (approximately 10 minutes).
Soften cream cheese; add sugar and mix well. Add fruits. If not smooth and creamy, add a little more pineapple juice. Serve either thawed or frozen. Make in bowl or 9 x 13-inch pan.
Combine first 6 ingredients and spoon into a buttered, greased casserole. Combine last 4 ingredients and sprinkle over the casserole. Bake at 300° for 2 hours.
Layer sliced potatoes in bottom of baking dish. Spread 1/2 of stewed tomatoes on top of potatoes. Sprinkle with Parmesan cheese, oregano, salt, pepper and 2 tablespoons olive oil. Place salmon on top of potatoes. Cover with tomatoes, cheese, oregano, salt, pepper and olive oil. Cover with aluminum foil and bake at 350° for 1 hour or until potatoes are tender.
Heat oven to 350°. Wash tomatoes, but do not peel. Cut slice from top of each; scoop out centers and slightly salt insides. Mix tomato pulp, celery, onion, bread crumbs, salt and 1/2 of cheese. Fill tomato cavities with mixture. Cover with remaining cheese. Dot with butter. Place in greased muffin cups or greased baking dish. Bake about 30 minutes. Serves 6.
Remove bone from chicken; cut into small pieces. Place on bottom of 2-quart baking dish. Mix celery soup, mushroom soup, sour cream and almonds; spread on top of chicken. Then spread crushed crackers on top; add melted margarine. Sprinkle poppy seed on top. Bake at 350° for 20 to 25 minutes.
Saute shrimp in butter seasoned with salt, white pepper and garlic powder. Set aside. Slowly heat cream and melt cheese. Thin with milk or cream if needed. Add shrimp and serve over spaghetti.
Blend shortening and sugar. Add eggs, beat well after each. Sift dry ingredients together. Add and mix well. Shape in 1-inch balls and roll in cinnamon-sugar (2 tablespoons sugar mixed with 2 tablespoons cinnamon). Bake 8 to 10 minutes 2 inches apart at 400° on ungreased cookie sheet. Yields 6 dozen.
Melt caramels and milk in microwave until smooth. Add pecans; drop on buttered platter by teaspoon to cool. Melt chocolate and wax in double boiler until smooth. Dip caramel clusters in chocolate. Place on wax paper to dry.
Cook broccoli until 1/2 done. Lay in bottom of large dish. Boil, strip and cut into large chunks the chicken. Lay over broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Bake 1/2 hour at 350°. Can be prepared ahead and baked when desired.
Mix all ingredients, starting with pie filling. Keep folding in order given each item until all are folded in and mixed together. Chill. Spoon out to serve. Makes a tasty dessert.
Mix devil's food cake as directed and bake. Cool cake and then crumble. Pour Kahlua over this. Mix pudding with milk. Place layer of cake crumbs in clear bowl and then layer of pudding and layer Cool Whip that has 4 broken Heath bars mixed in it. Repeat layers and top with 6 broken Heath bars. (Use a large container of Cool Whip.) This is very pretty in a crystal pedestal bowl!! And, delicious!
Brown and drain hamburger meat. In crock-pot, first put in beans (juice and all), then add pepper and onions on top of beans. Add hamburger meat, barbecue sauce and catsup. Cook on low 2 hours, then on high 2 hours. Do not stir until beans are done.
Mix in large pot; put in wide mouth container. Freeze at least 6 hours. Thaw for 15 minutes prior to serving. Scoop into glasses.
Put vegetables in bottom of slow cooker. Add whole chicken. Top with salt, pepper and liquid. Sprinkle basil over top. Cover and cook on low for 8 to 10 hours (high for 3 1/2 to 5 hours, using 1 cup water).
Put Crisco, sugar and salt in bowl; add boiling water and mix. Let cool; add eggs. Add flour alternately with yeast mixture. Let stand in refrigerator 4 hours or overnight, if desired. Take out amount needed, roll out and cut in desired shapes. Brush with melted butter. Place on greased baking sheet and let rise 1 hour or longer. Bake at 350° for about 20 minutes or until brown. Can be frozen before or after baking.
Stir well all together and add mayonnaise, almost a cup full and stir all together. Ready to serve.
Combine okra, onion, salt, pepper, water and egg; mix well. Combine flour, baking powder and corn meal; add to okra mixture and blend. Drop by spoonfuls or form patties into hot fat and brown well on both sides.
Brown hamburg and drain. Add onion soup mix, cocktail sauce and sour cream. Simmer 10 minutes. Serve with Fritos chips. Can be reheated in microwave.
Cook and drain vegetables and linguine. Mix together. Combine remaining ingredients and heat, but do not boil. Add to vegetable and linguine mixture. Mix lightly and serve at once.
Mix all together and put in buttered casserole dish. Bake 1 hour at 350°.
Beat eggs and sugar thoroughly, add syrup and mix well. Add salt and pecans. Pour into your favorite pie crust very gently. Dot with butter or margarine on top. Bake at 375° for 10 minutes, then at 350° for 35 minutes or until firm.
Boil venison in all of the ingredients. Let boil about 10 minutes. Cool and drain.
Layer broccoli and chicken. Mix remaining ingredients; pour over broccoli and chicken. Top with buttered bread crumbs. Bake at 350° about 1 hour.
Drain beets. Heat liquid with sugar, vinegar and cinnamon sticks. Heat to boiling and pour over beets. Cool; cover and refrigerate.
Add liquid ingredients to pan. Add dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. Program for basic or basic rapid setting and desired color. Do Not use timer because of the eggs.
Combine melted butter and graham crackers and mix well. Press one-half of graham cracker mixture into the bottom of a 13 x 9 inch greased baking dish. Make lemon jello with one cup of hot water. Let jello cool, but not gel. Combine cream cheese, granulated sugar, and vanilla and mix thoroughly. Whip Milnot and combine with jello and cheese mixtures. Mix well and pour over graham cracker crust. Sprinkle remaining graham crackers over the top of the cake and cover with plastic wrap. Refrigerate for 1 1/2 to 2 hours before serving.
Drain salmon; flake. Mix with all ingredients, except tomatoes and salt. Cut centers from tomatoes; salt insides. Fill with salmon mixture. Broil 3 inches from heat for 5 to 7 minutes until hot.
Combine salt, (1/4 teaspoon pepper if desired), orange juice, honey, Worcestershire sauce and mustard. Mix well and drizzle about half over chicken thighs in glass dish or pie plate. Cover with wax paper and microwave on High 9 minutes. Turn each piece of chicken, drizzle with remaining marinade. Recover and microwave 5 minutes. Cook additionally if necessary, but do not overcook. Remove chicken from oven. Drain juice in glass measuring cup. Skim fat. Add cornstarch to juice. Stir well with fork. Cook juice/cornstarch mixture in microwave on High 4 minutes or until thickened. Pour over chicken or pass with ladle. Works well also on breast. Adjust cooking time.
Stir all together. Roll in balls the size of a walnut. Roll in white sugar. Bake on ungreased baking sheet for 8 to 10 minutes at 350°.
Make dark roux with flour and oil; cook until dark brown. In a big pot, put meat and pour roux over. Saute chopped vegetables in butter for almost 10 minutes. Add to meat mixture, then add spices to taste. Add enough water to cover mixture and cook for almost 4 hours. Serve over rice.
Melt butter in a saucepan. Stir in celery, carrots, onion and green beans; cook for 5 to 10 minutes. Combine with remaining ingredients in a casserole dish. Add a small amount of tomato juice if the mixture appears dry. Bake at 350° for 2 hours.
Mix and bake on cookie sheet with sides for 20 to 25 minutes at 350°.
Stir the sugar and cocoa. Beat all ingredients until foamy. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Mix all ingredients together in an 8 x 8-inch casserole dish. Bake, covered, in a preheated 350° oven for 30 minutes. Uncover and bake for another 30 minutes.
*Note: An additional 1/4 cup sherry can replace 1/2 cup broth if desired.
Melt margarine and while still hot, add flour and nuts. Press into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool. Combine cream cheese, powdered sugar and 1/2 of the Cool Whip. Spread over crust. Prepare pudding according to package directions; spread over cream cheese mixture and top with remaining Cool Whip. Chill and serve.
Combine all ingredients in a pressure cooker. Lock on lid and bring to pressure over high heat, about 18 minutes. Reduce heat to medium and cook for 20 minutes. Remove from heat and let sit for 15 minutes to finish cooking.