HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese, butter and vanilla. When creamy, add powdered sugar and continue to blend. If the icing is too dry, add 1 tablespoon of milk at a time; continue to blend until it reaches desired consistency. Frost cake, then sprinkle with 1/2 cup pecans or walnuts (chopped).
Mix all together until well mixed. Roll into 1-inch balls or layer, if desired. Place on ungreased cookie sheet. Bake at 350° for about 12 to 15 minutes or until brown.
Melt butter; add flour, salt, pepper and nutmeg, then add milk. Stir until well blended. Cook over low heat, stirring constantly, until thick. Add cheese and spinach; cook until cheese is melted. Cool; set aside. Beat egg whites until stiff; in another bowl, beat yolks. Add yolks to cheese and spinach mixture. Fold in whites. Pour into buttered 1 1/2-quart pan. Bake at 325° for 45 to 50 minutes. Makes 4 to 6 servings.
Mix undrained pineapple and jello with water in pan; cook over low heat 10 minutes. Cool until lukewarm. Blend in cream cheese with low speed of electric mixer. Put into refrigerator until partially set. Mix Dream Whip according to package directions. Fold into jello mixture; add nuts. Pour mixture into 9 x 12-inch dish; refrigerate until firm.
Use 11 egg yolks and 1 whole egg. Mix with water and vinegar. Add enough flour to make a stiff dough. Roll out thin and cut in strips. Let dry. Makes 3 (1/2 pound) bags. (You can use egg whites for pies or make angel food cakes with them.)
Mix all together, except cheese, and fry in butter until brown on both sides. Put 1/2 slice of cheese on cakes while still hot.
Mix lightly together the sugar, flour and cornmeal. Add remaining ingredients and mix thoroughly. Pour into pie crust. Bake at 375° for 35 to 40 minutes or until golden brown. Cool before serving.
Cook broccoli in water for 3 to 5 minutes; reserve liquid. Saute celery and onion in butter. Stir in flour. Gradually add stock and liquid from broccoli, stirring constantly, until thickened. Add broccoli. Put through a food mill or puree in an electric blender, if desired. Stir egg yolks into half and half. Gradually add to soup, being careful not to boil. Season with salt and pepper. Garnish each serving with a sprinkle of paprika. Makes 6 servings.
Cut meat into 3/4-inch cubes. Brown meat in oil. In the same pan, combine all the other ingredients except the cold water and cornstarch. Cook over low heat until the meat is tender, about 1 1/2 hours. Blend in the cold water with cornstarch and add to the stew. Serve over the noodles, cooked per package directions. Makes 4 to 6 servings.
Dissolve gelatin in hot water. Add the cranberry sauce. Stir until smooth. Chill in refrigerator until just set. Fold in nuts and celery. Return to refrigerator for 2 hours or until completely jelled.
Melt butter, sugar, vanilla and vinegar. Let cool. Beat eggs. Add other ingredients and mix with other mixture. Bake in shell for 45 to 50 minutes at 300°. Makes 2 small pies or 1 large.
Preheat oven to 350°. Line 18 muffin cups with liners. In small bowl, combine cream cheese, 1/3 cup sugar and egg. Mix well. Stir in chocolate chips; set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1 cup sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla. Beat 2 minutes at medium speed. Fill muffin cups 1/2 full. Top each with tablespoon of cream cheese mix. Sprinkle with sugar and nuts. Bake 20 to 30 minutes or until cream mix is golden. Cool 15 minutes.
Line an 8x8x2-inch pan with foil; butter foil. Combine sugar and milk in medium saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Boil, stirring constantly 5 minutes. Remove from heat; beat in chocolate and marshmallows with wooden spoon. Stir until thick; stir in nuts and cherries. Pour into pan; cool until firm. Turn out onto cutting board; cut into 1-inch squares. Store in tighltly covered container. Can be frozen for up to 6 months.
In large bowl; beat eggs, add milk, salt, pepper, mustard. In greased casserole, layer cubed, buttered bread and cheese. Pour egg mixture over top. Refrigerate overnight. Bake at 350° for 50 to 60 minutes (until golden brown and souffle-like). Serves 6 to 8.
Mix butter and sugars. Add eggs. Add flour, soda, salt, oatmeal, baking powder and vanilla. Add nuts. (Batter will be stiff.) Drop by spoonfuls onto baking sheet. Bake at 300° until brown. Do not overbake.
Prepare and bake cake according to directions. Bake in a 9 x 13-inch pan. Crumble cake. Prepare pudding mix. Layer cake crumbs, strawberries, pineapple, pudding, whipped topping, nuts and coconut, 1/2 at a time in a large bowl. Serves 12.
Combine sugar and cinnamon. Separate dough into 16 triangles. Dip marshmallow in melted butter, then in cinnamon and sugar mixture. Place on wide end of triangle. Fold corners over marshmallow and roll toward point. Completely cover marshmallow; squeeze edges of dough to seal. Dip point in butter; place buttered side down in greased muffin pans. Bake at 375° for 10 to 15 minutes. Remove from pan and drizzle with icing; sprinkle with nuts.
Mix the sour cream and cream of chicken soup. Grease a 9 x 12-inch pan, layer bottom with the white chicken and layer soup mixture over. Roll out the tube of Ritz crackers and sprinkle on top of soup. Slice margarine and pat on top. Bake at 350° for 1 hour. Serves 4.
Spread rice in the bottom of a small casserole dish. Pour in soup and mushrooms. Don't stir. Put the stick of butter in the center on top. Cover and bake for 30 to 40 minutes in a 350° oven.
Combine softened cheeses, mixing well. Add remaining ingredients except pecans. Shape in a ball, then roll in nuts. Serve with party crackers of your choice. I make two cheese balls from this recipe.
Grease baking dish. Mix corn, salt and eggs well. Mix crumbs into corn. Spread remaining crumbs on top. Melt butter or margarine to pour over top. Bake at 375° for 1 hour and 20 minutes. Let set before serving.
Start cooking meat in water to cover 3 days in advance and beans 2 days in advance with salt to taste. Add seasonings, onion, carrots and potatoes. Simmer until carrots are soft and potatoes are breaking up. Add kielbasa or sausages cut in bite-size chunks and cabbage. Cook until cabbage is tender. Serve hot.
Cream butter and cream cheese until light; add sugar gradually, beating constantly. Add vanilla. Beat in eggs, one at a time. Combine flour and baking powder. Add to creamed mixture, beating well. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Turn onto a cake rack to cool completely.
Mix pudding according to package. Layer pudding, cookie crumbs and Cool Whip.
Beat egg whites. Add sugar, butter, baking powder, vanilla, milk, and flour gradually. Mix well. Pour into a greased and floured pans. Bake at 350 degrees for 20 minutes for each layer. Can use 3 or 4 pans, 8 or 9 inches. On each layer of cake, first put holes in cake. Add coconut milk and some coconut. Add icing and more coconut. Stack each layer and cover cake with remainder of icing.
Mix first 4 ingredients, alternating bananas and wafers. Pour pudding mix over each alternation.
Bread -- Soak each slice and saute in butter for each slice until golden on both sides, about 1 1/2 minutes. You can sprinkle with powdered sugar. Serve warm, with syrup if desired.
Mix milk, sugar and lemon juice together until thickened. Add pineapple, peaches and pecans. Fold in whipped topping. Mix well and pour into 2 deep graham cracker crusts. Refrigerate.
Wash cranberries and heat over medium heat with sugar and 1 cup of boiling water, stirring constantly. Reduce heat and simmer 15 minutes.	Remove from heat and stir in remaining ingredients. Cover and refrigerate. Makes 7 cups or three pints.
Put foil on grill; put fish, brown side down, on foil. Cover with lemon juice and garlic powder; spread on lots of mayonnaise, chopped onion and pepper. Put grill on high; cook with the top down for 5 minutes on high, 5 to 7 minutes on medium, until the edge of the fish gets almost black and the onion browns. Even if you don't like fish, you'll like this!
In large frypan, cook onions until soft. Add beef and cook through. Add beans and spices to taste. Heat tostada shells according to package directions. Spread a layer of meat mixture on top of shell, then follow with toppings. It's best to start with the cheese so it will melt.
Mix all in a blender for about 1 minute. Serve over chipped ice. Very refreshing drink.
Sift dry ingredients together. Add water, Miracle Whip salad dressing and vanilla and mix. Bake in 8 x 10-inch pan for 35 minutes at 350°.
Combine first 5 ingredients. Chill thoroughly. Just before serving add salt and mayonnaise. Toss lightly.
Mix pineapple, sugar, water and salt in saucepan over medium heat and bring to a boil. Add cornstarch and cook until thickened. Remove from heat and cool to room temperature. Beat egg whites until stiff and fold into cooled mixture; pour into pie shell. Beat whipped cream until soft peaks are formed, adding sugar to taste. Spread on top of pie and sprinkle with toasted almonds.
Mix pretzels, melted margarine and 3 tbsp sugar. Press into a 13 x 9 x 2 pan. Bake eight minutes at 400 degrees.
Tear the cleaned crispy lettuce into bite size pieces and place in a 9 x 12-inch glass dish. Layer rest of ingredients in order given. Add the sugar to the mayonnaise and spread over the top as you would frosting. Top with grated cheese. Cover and refrigerate for 8 to 10 hours. At serving time, garnish with additional bacon.
Saute celery in butter. Cook broccoli and drain. Mix all ingredients and bake at 350° for 30 minutes.
Combine vegetables. Sprinkle with salt. Let stand for 4 to 6 hours. Drain and rinse well. Combine vinegar, sugar and pickling spice. Simmer 30 minutes to flavor vinegar. Add vegetables. Simmer 10 minutes. Bring to boil. Pack boiling hot into Ball jars. Great with peas in the winter months.
Mix cornbread mix, butter and water. Place 1/2 of mixture in bottom of 9 x 13-inch casserole dish. Mix onions, celery, mayonnaise and salt. Pour this over the cornbread mix in the dish. Spread 2 1/2 cups cooked chicken over this mixture.
Put 1 cup sugar and 2 tablespoons cinnamon in plastic bag. Cut biscuits into pieces and shake in bag until well coated. Place pieces in greased Bundt pan.
Brown ground chuck. Drain off grease. Place in large salad bowl. Add macaroni; mix well. Then add eggs. Mix well. Add tomatoes, lettuce and cheese. Mix well. Serve with your favorite salad dressing.
If using fresh crabmeat, pick over with your fingers, discarding any cartilage or shell. Place in bowl. Trim and discard the bread crusts. Put bread in food processor and work to form crumbs. Strip parsley and dill leaves fro stems. Coarsely chop leaves. Add mayonnaise, herbs and bread crumbs to the crabmeat. Season with salt and pepper. Stir crab mixture gently with wooden spoon until ingredients are combined. Lightly beat eggs; add to crab cake mixture and stir to combine.
Blend first 5 ingredients in blender. Pour into 9 or 10-inch pie plate. Mix brown sugar and nuts. Sprinkle over batter. Bake at 325° for 40 to 45 minutes. Serve warm or cool with whipped cream.
Cook tortellini according to directions on package. Drain; toss with oil (small amount). Let cool. Mix with vegetables and dressing at least 2 hours before serving and then chill.
Place pineapple in bottom of greased pan; top with cake mix, coconut and pecans. Drizzle melted margarine over top. Bake at 350°.
Mix in a large bowl the oats, coconut, chocolate chips and nuts. Bring to a boil the margarine, milk and sugar. Pour over mixture. Put on wax paper by spoonfuls.
Combine all ingredients and cook until thick in double boiler. Add 1 teaspoon vanilla. Blend with mixer or in blender until all lumps are gone and it is very creamy. Pour into two pie shells. Use Cool Whip as topping.
Dissolve 1/4 cup sugar in 1/4 cup warm water. Sprinkle 1 package yeast in this mixture. In another bowl, mix 2 tablespoons shortening, 1/2 cup sugar, 1 teaspoon salt and 2 cups warm water. Add yeast mixture to this and add enough plain flour to make a stiff dough. Turn out on floured surface. Knead well. Place in greased bowl, let rise overnight or until it rises good.
Salt and pepper chicken, place in large skillet. Pour catsup over chicken. Add cola to pan. Cook over low heat 1 hour or until chicken is done. Baste occasionally. Yields 4 servings.
Mix the first 4 ingredients well. Then sift flour, cinnamon, ginger and salt; mix well. Add soda; mix well. Put in flat pan. Bake at 350° for 35 minutes.
Heat oil in a large skillet. Add onion and garlic; saute in oil over medium heat until golden. Drain clam liquid into onion mixture. Stir in wine. Simmer about 5 minutes over medium heat. Stir in clams, parsley, pepper and butter. Heat thoroughly. Pour clam sauce over hot, cooked pasta noodles. Garnish with watercress sprigs. Serve immediately. Makes 4 to 5 servings.
Beat egg whites in large bowl until soft peaks form. Add yolks and honey; beat well. Stir in milk and extracts. Chill. Just before serving, fold in whipped cream. Pour into punch bowl; sprinkle with nutmeg. Makes 2 quarts.
Fry beef and sausage until brown; drain grease. Slice cheese; cut up and mix into meat until well blended. Spoon onto ryes, 1 tablespoon each. Bake in oven for 8 to 10 minutes at 350° until lightly browned.
Pour olive oil in heavy saucepan. Stir in celery, onion and green pepper. Cook until tender. Add garlic and pepper to taste. In a bowl, mix together the tomato sauce, water and whole tomatoes. Cut shrimp into 1/2-inch pieces and blend into tomato mixture. Add to the onion, green pepper and celery mixture. Cook slowly for 3 to 4 hours or place in slow cooker. Serve over hot rice.
Cook onion in oil until tender. Brown meat on both sides in oil. Cover bottom of shallow baking dish with rice. Place chops and onions on top. Add water, sugar and seasonings to drippings in skillet. Stir and pour over chops. Pour tomato sauce over all. Bake uncovered in a moderate oven (325°) about 1 hour. Makes 4 servings.
Combine all ingredients in saucepan and bring to a boil. Stir constantly! Cook over medium heat until thickens (approximately 8 minutes).
Beat egg white until bubbly. Add cream of tartar, beat until it makes peaks. Add sugar gradually. Beat until stiff. Add peanut butter. Drop by teaspoon on greased cookie sheet. Bake 20 to 30 minutes at 300°. (18 calories each; NO cholesterol)
Mix pineapple and cherry pie filling in a bowl, then pour into floured pan (9 x 13-inch). Pour cake mix over pineapple and cherry mixture. Sprinkle the nuts and coconut over all of the cake. Cut the butter into squares and place over cake. Bake at 350° for 1 hour.
Melt butter. Add lemon juice and dill weed. Add 1/2 cup sauce to each of the "hot" vegetables. Mix well and serve.
Shred cabbage. Chop fine the green pepper and onion. Boil together the wet ingredients and pour over cabbage mixture. Mix well and refrigerate.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk, then coat with cheese mixture. Place in 9 x 11 greased baking dish. Pour butter over top and bake in 350° oven for 1 hour only. Makes 3 to 4 servings.
In a large skillet over medium heat, brown chops in margarine. Drain oranges, reserving syrup; set fruit aside. In a small bowl, combine syrup, brown sugar, catsup, vinegar, salt, mustard, cinnamon and cloves. Pour over chops. Cover and simmer over low heat for 45 minutes or until pork is tender. Add orange segments during last 5 minutes of cooking. Remove cloves before serving.
Blend the sugar, flour, butter and milk in double boiler. Then beat in the raw egg. Use a whisk to keep from sticking. Cook until thick. Add lemon juice. Cool. Fold in the cream cheese, then add the diced, hard-boiled eggs. Add onions or chives and chopped pimento. Mix well. Keep chilled.
Mix ingredients. Bring to boil, then set pan in cold water. Chill in refrigerator for 1 hour. Then add 1 pint of hulled strawberries, saving some for garnish. Pour into pie shell. Top with Dream Whip. Garnish with remaining strawberries.
In large pot, bring water to boil with remaining ingredients. Simmer for about 20 to 30 minutes. Serves 4.
Cook sausage; drain and rinse off grease. Place crescent rolls in large ungreased pizza pan with the points facing the center of the pan. Pinch together to make the crust.
Saute onions and pepper in small amount of margarine. Add ground beef and brown slightly. Add soup and water; simmer until beef is done and sauce has thickened. Serve over buns.
Boil chicken and bone. Use 2 cups broth and cook frozen vegetables, onion, celery and potatoes. When done, add chicken and cream of chicken soup. Season to taste; mix well. Put in baking dish. Open small can of biscuits. Cut into quarters and place on top. Bake at 350° for 20 to 25 minutes.
The night before: Melt butter, stir in brown sugar and syrup. Spread in the bottom of a 9-inch by 13-inch baking pan. Arrange apple slices over top. Place bread slices over top of apples. Beat eggs until light. Add milk and vanilla. Pour evenly over bread. Cover and refrigerate overnight. In the morning: Preheat oven to 350°. Bake, uncovered, for about 40 minutes until bread is golden brown. Serve with syrup.
Melt butter, put cabbage and onion in pan; cook till tender. Cook and drain 2 c. noodles; add cabbage and onion.
Add soda to cake mix. Substitute applesauce for liquid using 1/4 cup more applesauce than the liquid called for on package. Mix cake as package directs, adding the extra 1/4 cup applesauce to first mixing. Stir in chopped nuts. Bake as directed on package.
Cook rotelle and vegetables until done. Drain both. Combine rotelle and vegetables. Stir in Mozzarella cheese and salad dressing. Sprinkle on desired amount of Parmesan cheese. Can be served warm or cold.
Combine sugar and milk in saucepan over medium heat; stir constantly until mixture is thick, like caramel. Be careful; this will burn very easily. Remove from heat. Add vanilla, then nuts. Stir until all nuts are coated well. Mixture will become "grainy" like dried sugar. Turn out on cookie sheet or pizza pan to dry. Make sure completely dry. Store in a dry place in jars or airtight containers. Keeps 3 to 4 months. Do not freeze or refrigerate. Great for Christmas.
Combine apple cider and cinnamon stick in a saucepan; bring to a boil. Reduce heat and simmer 2 minutes. Add gelatin and stir until dissolved. Serve beverage hot. Makes 2 quarts.
In a medium saucepan, combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until mixture begins to simmer. Simmer 1 minute over low heat; set aside.
Preheat oven to 350°. Combine crumbs, pecans, sugar and butter. Press firmly on bottom of 13 x 9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add chocolate, eggs and vanilla. Mix well. Pour into prepared pan and bake 40 minutes or until center is set. Cool and top with Coconut Pecan Topping. Chill and cut into squares. Refrigerate leftovers.
Line 9 x 13-inch Teflon pan or foil-lined pan with graham crackers. Boil the butter, brown sugar and nuts 3 minutes in saucepan. Pour evenly over graham crackers and bake at 350° for 10 minutes. Turn oven off and place chocolate chips or Hershey bars on top of cookies; return to oven until chocolate melts. Spread it. Sprinkle with jimmies. (Note: cookies should be broken apart while warm so they don't break.)
Layer #1: Melt margarine. Add flour and nuts. Press in bottom of baking dish. Bake 20 to 25 minutes at 350°. Let cool.
Melt margarine and saute onion in a large skillet. Add 1/2 cup chicken broth to the skillet. Add the 1 cup rice. Stir the rice mixture and when it thickens, add a little more broth. Continue slowly adding broth until it is all used up. Sprinkle with Parmesan cheese, if desired.
Fry bacon, onion and green pepper together. Add rice, soy sauce and water. Cook at 350° for 1 hour or until rice is done.
Soften corn tortillas in heavy skillet with oil. Fill with cheese and finely chopped onion. Roll and place seam side down in casserole dish. Cover with chili; add more cheese. Heat and serve.
Combine all ingredients in a large bowl; mix well. Put in a large airtight container and label. Makes 17 cups of hot chocolate mix. Add 3 tablespoons of mix to 1 cup hot water.
Wash cucumbers and place in gallon jar. Add vinegar, salt, pickling spice and alum. Add cold water to fill jar. Place lid on jar and let stand 3 to 4 weeks. Drain pickles; rinse and slice thinly into a large bowl. Cucumbers will be soft at this time but will become crisp later. Add sugar and water and let stand, stirring occasionally, until sugar is dissolved. Put in plastic or glass containers and place in refrigerator. Will keep for one year.
Mix cornstarch with sugar and salt in double boiler. Pour scalded milk over this mixture. Cook over boiling water until mixture thickens, stirring almost constantly. Cover and cook 15 minutes, stirring occasionally. Add hot mixture very slowly to beaten egg yolks, stirring constantly. Return to double boiler and cook 2 minutes. Let cool and add vanilla. Put alternate layers of vanilla wafers, banana slices and pudding mixture in 1 1/2-quart casserole, having top layer pudding. Garnish with banana slices and whole vanilla wafers. Let cool, then chill in refrigerator before serving.
Put meat and onion in a large skillet and heat, but don't brown. Mix all other ingredients together. Put in casserole dish and bake at 375° for 1 hour.
Boil and bone chicken. Place in bottom of casserole dish. (Save chicken broth.) Cut up onion and place on top of chicken. Mix soups and milk. Heat mixture and pour on chicken and onion. Put stuffing on top of soup mixture. Pour in chicken broth. Salt and pepper to taste. Bake in oven for 30 to 35 minutes at 350°.
Beat butter and sugar until fluffy. Add flour and blend. Divide dough into 4 balls and place on ungreased cookie sheets, 2 balls on each of 2 sheets. Prick with fork. Sprinkle with colored sugar; pat into dough. Score with knife into 6 wedges. Bake at 325° for 12 to 14 minutes. While warm, cut wedges through and cool on wire racks.
Tear cake into small pieces, spread 1/2 of cake into bottom of cake pan (9 x 13-inch). Mix cream cheese, milk, Dream Whip and vanilla. Pour 1/2 of this mixture over cake. Repeat cake, then cream cheese mixture. Add strawberries to glaze. Pour over cake. Let sit overnight.
Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly into an ungreased 13 x 9-inch pan. Bake for 15 minutes at 350°.
Place chicken breasts in casserole dish. Sprinkle with garlic powder and pepper. Spread contents of soup over chicken breasts. Bake in oven, uncovered, for 40 to 45 minutes at 350°, depending upon size of chicken breasts.
Let raise once and shape into buns. Bake at 350° for 15 to 20 minutes.
Combine chips, sugar and water in a double boiler. Cook until melted. Beat egg yolk for 1 minute; add to chocolate mixture and beat 3 minutes more. Transfer to a large bowl. Beat egg whites until stiff. Fold egg whites into chocolate mixture. Fold in 1 3/4 cups whipped cream. Layer bottom of a 10-inch spring-form pan with cake. Spread half the chocolate filling on cake layer. Repeat layers. Refrigerate overnight. Before serving, top cake with whipped cream and grated chocolate. Makes 12 servings.
In large skillet, cook ham 5 minutes. Drain off all but 2 tablespoons fat. Add pepper, onion and garlic. Cook until tender. Blend in flour and brown slowly stirring often. Stir in tomatoes, water and parsley. Bring to a boil and add rice, Worcestershire, salt, thyme and pepper. Return to boil. Reduce and simmer covered 20 minutes. Add shrimp and cook 10 minutes longer.
Grease 12 medium muffin cups or line with cups. In bowl, beat egg with juice, oil and vanilla. Stir in nuts and apple. Fill cups. Sprinkle with sugar and cinnamon. Bake at 400° about 20 minutes or until golden brown. Remove from pan. Makes 12 muffins.