HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in blender container, blend until smooth and foamy. Yields 1 serving.
Blend zwieback crumbs, the 1/4 cup sugar and butter in a medium size bowl. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. Chill.
Melt chocolate squares and shortening, but do not boil. Stir in sugar and allow to cool. Spoon mixture into a bowl; add vanilla and beat well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture. Beat well. Fold in chocolate chips. Refrigerate 1 hour.
Soften cream cheese. Add sugar; mix together. Add milk and peanut butter; mix well. Slowly add Cool Whip until all ingredients are well blended. Pour into prepared pie crust. Freeze. Remove from freezer before serving, at least 1 hour.
Line pie pan with pastry. In large bowl, toss apple slices with mixture of 1/2 cup sugar and cinnamon to cover. Arrange in pastry shell. Mix flour and 1/3 cup sugar; cut in margarine until coarse crumbs. Sprinkle over apples. Bake 35 to 40 minutes at 400°.
Chop celery, reserving leaves. Combine celery, onions, green peppers and salt in bowl; mix well. Let stand, covered, for several hours. Place celery leaves, bay leaves, cloves and cayenne pepper in cheesecloth bag. Combine with tomatoes and onion mixture in saucepan; mix well. Cook over low heat until juice from tomatoes runs freely, stirring occasionally. Discard cheesecloth bag. Put mixture through food grinder; drain, reserving juice. Press out about half the pulp. Combine extracted juice and pulp with lemon juice in saucepan. Bring to a boil, stirring frequently. Ladle into 7 hot, sterilized 1-quart jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in boiling water bath for 10 minutes. Serve cold. Yield: 28 servings.
Boil the first 3 ingredients until thick. Add the last 3 ingredients. Cool. Pour over fresh strawberries in a baked pie shell. Serve with ice cream or Cool Whip.
Butter the bottom of a 9X 13 pan. Sprinkle pecans and coconut in bottom of pan. Prepare cake mix according to package directions. Pour over pecans and coconut. Combine butter, cream cheese and powdered sugar; mix well. Drop in dollops over cake batter. Bake at 350 degrees for 1 hour. Serve with whipped topping.
Combine fruits after draining. Stir in instant lemon pudding. Refrigerate. If you are making this ahead of time, wait to add banana slices. Dipping them in lemon juice will help to keep them from turning dark.
Boil sugar and water. Add cornstarch and cook until thickened. Remove from heat. Add jello, salt, lemon juice and strawberries. Stir until jello dissolves. Put in pie shell and chill.
Brown and drain the hamburger and onions. Add the ketchup and a little juice. The longer you simmer it, the better it tastes. I make mine the night before I need it.
Drain pineapple, apricots and apple rings. Keep 3 tablespoons of the juice. Arrange fruit in baking dish and top (sprinkle) with a mixture of the flour and sugar. Crush 1 tube of Ritz crackers and sprinkle over fruit. Cut up the oleo and dot over top. Sprinkle the 3 tablespoons juice over the top. Bake at 350° for 1 hour.
Mix in large mixing bowl. Put in Cool Whip; stir in pineapple. Mix in cottage cheese. Last, stir in pudding. Make sure all are mixed together. Keep in refrigerator.
Bring the vinegar, salt, coriander and peppercorns to a full boil in a medium saucepan over high heat. Cool completely.
Cook noodles according to package directions, drain and season to taste. Mix cream of mushroom soup and cream of chicken soup. Mix with noodles and chicken chunks.
Combine apple, orange, grapes, bananas, pineapple, kiwi and strawberries in bowl. Add half the yogurt, mixing well. Spoon into serving bowl. Top with remaining yogurt. Chill for 30 minutes. Yields 12 servings.
Cook onions in shortening until tender. Blend in soup and milk. Stir in tuna and peas, cook noodles. Pour into baking dish, top with butter and bread crumbs. Bake at 375° for 30 to 40 minutes.
Combine oats, brown sugar, flour, cinnamon and dash of salt. Cut in butter until mixture resembles coarse crumbs. Set aside. Peel, core and slice fruit to make 5 to 6 cups. Place fruit in a 10 x 6 x 2-inch baking dish. Sprinkle with granulated sugar. Sprinkle crumb mixture over all. Bake in a 350° oven for 40 to 45 minutes. Serve with ice cream. Serves 6.
Cook potatoes with skin on, peel and dice. In a bowl mix all ingredients but bacon. Put in buttered casserole. Cook, drain and chop bacon and put on top. Bake at 350° for 1/2 to 1 hour or put in a slow cooker.
Prepare dressing as directed on package, using only 1 cup of water; set aside. Put squash and onion in skillet with just enough water to steam nearly done. Salt and pepper. Drain. Mix sour cream, soup and pimientos.
Butter pan and set aside. In medium saucepan, combine butter, milk, sugar and salt. Bring to boil over medium heat, stirring constantly. Boil 7 to 10 minutes, stirring all the time. Test until it forms soft ball. Take off heat; beat in chocolate chips, vanilla, peanut butter and nuts. Pour into pan; let cool before cutting. Try me.
Prepare lime gelatin as directed. Chill until slightly firm, then fold in pineapple. Pour in 8-inch pan. Chill until firm. Add mayonnaise to softened cheese. Mix well until blended. Add nuts and spread over molded jello layer. Chill until firm. Prepare strawberry gelatin and add cranberry sauce. Pour this over cheese mixture. Chill until firm. Cut in squares.
In a shallow glass dish, mix 2 tablespoons of the soy sauce, 4 tablespoons of the lemon juice, oil, garlic and salt. Add pork and toss to coat. Cover and refrigerate for 3 hours, stirring occasionally. Drain marinade from meat; reserve marinade.
Preheat oven to 350 degrees. Spray a 9-inch pie plate with cooking spray. Combine flour and salt, set aside. Melt chocolate in a double boiler over hot water. Remove from heat and mix in butter and sugar. Add flour and salt mixture, vanilla and egg to chocolate mixture and mix until smooth. Spread batter in pie plate and bake until set, about 15 minutes. Sprinkle topping mixture over brownie layer. Bake for 10 minutes or until pizza pulls away from sides of plate. Cool and cut into wedges. Makes 8 servings.
Mix corn syrup and peanut butter together, then add the Rice Krispies. Drop by spoonfuls onto wax paper.
Thaw spinach. Place between paper towels and squeeze out water. Mix all ingredients and serve with crackers or chips.
Bake potatoes in foil for 1 hour at 400°. Melt butter and oil in heavy skillet; add beef and brown. Add onion salt, garlic and parsley. Combine tomato paste and seasonings. Add to beef and simmer for 10 minutes. Open potatoes and scoop out most of potato; add to beef mixture and toss lightly. Fill potato shells and serve with sour cream.
Separate eggs. Whip the egg whites and add 6 level tablespoonfuls of sugar while beating. Place this mixture in the refrigerator until the rest of the cake is mixed. Cream the butter, gradually, and the rest of the sugar and whip until light. Add egg yolks about 2 at a time, beaten well after each addition. Add flour and cream alternately. Whip until the mixture is as light as possible, and it takes a few minutes on the electric mixer or longer by hand. (I use the electric mixer on low speed for 10 minutes.) Then with mixer on low speed, whip in egg whites only long enough to mix well. Pour batter into greased tube pan 10 inches in diameter and 4 inches deep. Bake as you would an angel food. Bake for 1 hour and 25 minutes at 300°. This cake is supposed to fall which makes it better.
Clean and cut strawberries with 1/4 cup sugar and set aside. Combine sugar, water, cornstarch and salt. Boil until thick. Add 1 package of strawberry jello less 1 tablespoon. Add a few drops of red food coloring, if desired. Pour 1/2 mixture into baked pie shell; add strawberries. Pour remaining mixture over strawberries. Chill. Serve with Cool Whip or ice cream, if desired.
Combine first 6 ingredients with melted oleo. Mix well and pour in 9 x 13-inch Pyrex pan. Combine softened oleo with brown sugar, flour and coconut. Mix well and sprinkle over potato mixture and bake at 350° for 35 minutes.
Wash and prepare peppers, making just the smallest hole in the stem end of pepper. Stuff with mixture of rice and uncooked ground chuck. Place in a Dutch oven; cook on top of stove. Cover peppers with tomatoes. Be sure to keep sauce over peppers all the time they are cooking. Cooking time is approximately 1 hour.
Mix together all ingredients; put in pie shell and bake at 350° until toothpick is clean, about 30 minutes. Serve hot with vanilla ice cream and warm hot fudge.
With 1 inch of boiling water in saucepan, boil onions and potatoes with 2 teaspoons salt, covered, for 5 minutes; drain. Cook flour, 1 teaspoon salt, pepper, paprika, milk and cheese. Cook, stirring constantly until smooth and thickened. Arrange potatoes and onions in greased 8 x 8-inch casserole dish. Follow with parsley, sauce, potatoes and onions; repeat. Top with cheese. Bake for 35 minutes at 400°.
Combine first 5 ingredients. Pour into a greased 9-inch pie plate. Bake at 350° for 20 to 25 minutes. Remove from oven, top with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned. Yields 4 to 6 servings.
Drain pineapple juice into saucepan with egg, flour, sugar and vinegar. Cook until thick. Let mixture cool. Pour over fruit and marshmallows. Before serving, fold in Cool Whip and peanuts.
Mix pudding and milk until well blended. Let stand 5 min. Stir in Cool Whip and 1\2 of crushed cookies into each cup. Fill 3\4 cup with pudding and top with remaining crushed cookies. Decorate with umbrellas, gummy sea shells, shark bites, etc.
Cream the butter and sugar. Add beaten eggs. Combine flour and baking powder. Add to creamed mixture alternately with milk. Stir in flavorings and mix well afterward. Bake in a tube cake pan at 350° for 1 1/2 hours or until well done.
Mix well. Bake in a 9 x 13-inch pan at 300° for 1 hour or until done. When cool, top with Caramel Frosting, if desired.
Cook squash until tender; drain. Saute onion in oleo until tender. Mix squash, onion, soup, egg, and Stove Top stuffing and 1/2 of cheese. Pour into a greased casserole dish and bake at 350° about 30 to 35 minutes. The last 5 minutes, sprinkle rest of cheese on top and let cheese melt.
Dissolve yeast in warm water. Add cream. Cream together butter, shortening, and sugar. Add eggs one at a time. Sift flour and salt together, add alternating with yeast mixture. Beat well until dough no longer sticks to hands. Cover with wax paper and refrigerate overnight. Cut dough into four parts. Roll out each part on floured board until thin. Spread with favorite nut filling or poppy seed filling. Roll up like jelly roll. Place on greased baking sheet and let rise for 1 hour. Bake at 350° for 50 minutes. Makes four nut rolls.
Mix all ingredients and pour into Bundt pan. Bake at 350° for 45 minutes to 1 hour.
Mix well and boil for 20 minutes. Less vinegar will do. I add 1 tablespoon celery seed to mine. Seal while hot.
Mix ingredients. Place chicken on top. Cover and bake at 350° for 1 hour. Uncover 1/2 hour.
Sift together and add flour, baking powder, soda, cinnamon and salt. Fold in raisins and nuts last. Spoon batter into well-greased bread tin, 9 x 5 1/2-inch size. Bake at 350° for 1 hour. This is really a not too sweet cake. It is good with cream cheese.
Beat cream cheese on medium speed until smooth; gradually add milk. Add pudding mix; beat at low speed for about 1 minute. Spread into pie crust. Chill until firm, about 2 hours. Just before serving, spoon cherry pie filling over pie. Garnish with Cool Whip.
Melt in baking dish: 1 cup sugar, margarine and water. Mix together 1 cup sugar, apples, apple spice mix and cinnamon or nutmeg, etc. Roll out biscuits separately. Put apple mixture in center. Fold and pinch tops together. Place in baking dish in melted butter. Bake at 350° for about 1 hour and 10 minutes. While cooking, spoon the juice and butter in bottom of pan over dumplings occasionally. June apples are good.
Blend cheese, 1/2 vanilla and 2/3 cup sugar. Add eggs. Mix in blender or high speed with mixer. Pour into buttered 9-inch pie plate. Bake at 350° for 25 to 30 minutes. Place rack below center of oven. Cool 20 minutes. Blend vanilla, sugar and sour cream together (do not use blender or mixer). Pour in center of pie at least 1-inch from sides. Bake 15 to 20 minutes. Let cool.
Add rice to boiling water; cover and reduce heat. Simmer 45 minutes. Add pineapple and milk; cook 15 minutes over low heat. Stir in raisins, sugar and cinnamon.
Mash avocados. Add diced tomatoes, chopped onions, lemon juice, picante sauce and salt and pepper to taste. Mix thoroughly. Serve with tortilla chips. Keep in refrigerator until served.
Drain pineapple; reserve juice. Add enough water to juice to make 1 1/2 cups liquid. Cut each pineapple slice into 3 equal pieces; cut each cherry in half. Place 2 pineapple pieces and 1 cherry half in bottom of each of six 6 ounce custard cups. Bring pineapple liquid to a boil. Add gelatin; stir until dissolved. Let cool. Add milk and mayonnaise; blend well, using rotary beater. Chill until partially congealed. Stir in remaining ingredients; mix well. Spoon about 1/2 cup gelatin mixture into each cup. Chill for 2 to 3 hours or until firm. Invert to serve.
Beat eggs and sugar 5 minutes on high speed. Add condensed milk and evaporated milk. Pour into freezer; fill with milk. Add vanilla. Makes 1 gallon.
Scald milk. Stir in sugar, salt and margarine; cool to lukewarm. In a small bowl, sprinkle yeast over water. Stir until dissolved. Stir yeast mixture into lukewarm milk mixture. Add 2 1/4 cups flour. Beat until smooth. Stir in remaining flour. Turn out on lightly floured board. Knead until smooth and elastic. Place in greased bowl; brush with margarine. Cover and let rise in warm place about 1 hour. Punch down and turn out on lightly floured board.
Combine vinegar, sauce, oil, garlic and pepper in a large shallow container, mixing well. Add steak. Turn and coat each side. Cover and refrigerate 12 hours. Remove steak from marinade, reserving marinade. Grill, covered, over medium-hot coals, 8 to 10 minutes on each side or until desired degree of doneness. Baste occasionally with marinade. Remove from grill and let stand 5 minutes. Sprinkle with salt, if desired. Cut into thin slices. London Broil is made using top round or flank steak. Flank steak will cook slightly faster. Yields 10 servings.
Brown hamburger; pour off grease. Add spaghetti sauce and let simmer. Cook noodles. Mix cottage cheese, eggs, salt and pepper. Drain noodles. Put hamburger in bottom. Layer noodles, cottage cheese mixture, cheese and noodles. Put hamburger on top. Cook at 400° for 45 minutes.
In large saucepan, saute vegetables slightly; add water and simmer 10 minutes; or until tender. Add kielbasa and bean soup lastly. Heat.
Melt the chocolate in the boiling water. Cream together butter and sugar; beat in the egg yolks, one at a time. Add the melted chocolate and vanilla. Sift together flour, salt and baking powder. Add this to the chocolate mixture alternating with the buttermilk. Do not cream. Beat the egg whites and fold in very gently. Stir in nuts and coconut. Pour in 3 (9-inch) layer cake pans greased and lightly floured. Bake at 350° for 30 minutes. Let cool and frost with favorite icing. My favorite is Seven Minute Icing.
Preheat oven to 375°. Mix salt, pepper and onion. Rub turkey inside and out with butter or margarine. Dust inside and out with salt mixture. Bake 3 to 3 1/2 hours. Take out of oven; put in the unpopped popcorn. Sew up tight. Put back in oven at highest heat. Go sit down and relax until the popping stops and bursts the stitches. The dressing is done. Remove from the stove with broom and shovel.
Mix all ingredients together. If too dry, add a little broth, 1/3 to 1/2 cup. Cook at 350° for 30 minutes.
Combine ham with remaining ingredients, except sour cream. Shape mixture in 6 small or 4 large patties. Brown slowly on both sides in a small amount of hot fat. Heat sour cream just until hot. Serve with patties. Trim green onion tops or chives. Makes 3 or 4 servings.
Combine first 6 ingredients. Pour over chicken. Let them marinate overnight. Bake in 350° oven for 30 minutes, then turn oven to 450° and cook for 15 more minutes. Enjoy!!
Wash spinach. Boil 4 minutes in 1-inch of water in a heavy pan. Drain, cool and chop finely. Fold in remaining ingredients (except bread). Chill 8 hours. Hollow out the French bread and fill with dip. Serve with crackers and sliced bread.
Let sugar and oil come to boil. Add dill weed. Let cool. Add pimento for color if desired. Pour over vegetables.
Boil celery, onions and green pepper in small amount of water for 1/2 hour. Add tomatoes. Bring to a boil. Let bubble for 20 minutes. Add sugar, vinegar, salt and pepper. Continue to boil for 5 minutes. Put in jars and seal.
Beat egg whites with 1/4 c. sugar until they form stiff peaks; set aside. Cream butter. Add salt, vanilla and sugar, beat well. Add egg yolks and beat until light and creamy. Add flour and baking powder, then milk. Fold in egg whites, then blueberries. Pour into greased 8 inch square pan. Sprinkle top lightly with sugar. Bake at 350° for 50-60 minutes. This cake freezes well.
Melt cheese whiz in a large pan. Drain beans and add to pan. Cut bacon into squares and fry until brown and crisp. Drain bacon on paper towels then add to pan. Mix all together and serve hot.
Mix first 3 ingredients together until smooth. Next, fold in berries. Make Dream Whip and mix all ingredients together. Put into baked pie shell. Garnish with berries. Refrigerate for 2 hours.
Mix up and pour into 12 muffin tins, greased if not Teflon. Bake at 450° for 20 minutes. Watch; do not overdo.
Cream butter; add eggs, juice and water. Mix flour, baking powder, soda, salt and cinnamon. Add to butter mixture, beating thoroughly. Add nuts and dates; mix well. Pour into 2 small, greased loaf pans and let set 20 minutes before baking. Bake at 350° for 30 to 40 minutes.
Mix beef and picante sauce. Heat in microwave for about 5 minutes. On medium heat, heat skillet or griddle. Lay one tortilla shell in hand and fill half of shell with 1/4 meat mixture. Sprinkle with both cheeses and a couple slices of peppers. Fold top of shell over filling and heat on griddle until pretty and brown. Garnish with lettuce, tomatoes, etc. if desired.
Dissolve lemon Jell-O in 1 cup hot water. Cool. Cream large package cream cheese with 1 cup sugar. Add Jell-O mixture. Add Carnation milk. Beat slowly with electric mixer until thick. Add drained pineapple. Pour into a 13 x 8 x 2-inch baking dish that has been lined with graham cracker or vanilla wafer crust. Chill overnight.
Mix all ingredients together. Place in a long pan with bread crumbs on top. Bake at 350° until lightly browned.
Butter a baking sheet 15 1/2 x 2-inches. Keep warm. In 2-quart casserole, mix nuts, sugar, syrup and salt. Microwave on High 4 minutes; stir and microwave 4 minutes. Stir in butter and vanilla. Microwave 1 or 2 minutes longer. Syrup will be hot and peanuts lightly browned. Stir in soda until lightly colored and foamy. Pour onto warm cookie sheet. Don't spread. Allow to set until cool enough to handle. Stretch to make thinner, if desired. Cool and break into pieces.
Beat eggs. Add sugar, melted butter, vanilla, syrup, salt and cocoa. Mix well. Add pecan halves. Bake at 350° for 30 to 35 minutes, then lower heat to 300° and bake 30 minutes longer.
Mix sugar, molasses, egg, lard (can substitute thick sour cream), flour, baking soda, pepper, cloves, nutmeg and salt. Knead, roll out in a roll and put in refrigerator. Chill. Slice what you want to bake. Bake at 350° for 8 minutes.
Preheat oven to 350°. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a measuring cup, measure orange juice and add water, if necessary, to equal 3/4 cup. Add grated orange rind and oil and stir in beaten egg. Pour this mixture into the dry ingredients. Mix just enough to dampen. Fold in nuts and cranberries. Spoon into a greased loaf pan. Bake 50 minutes to an hour. Remove from pan to cool. Store overnight for easy slicing.
Mix first 5 ingredients together and make 3 wells in mixture. Put vinegar in one well and melted (but not hot) butter in remaining wells. Then pour 1 cup cold water over all and beat well. Bake at 375° for 20 to 25 minutes.
Line pie pan with foil and press graham cracker crust into pan. In a saucepan, cook marshmallows, chocolate chips, salt and milk until blended, about 5 minutes. Cool. Alternate layers of ice cream and fudge sauce in pie pan. Freeze. Serve with topping. Serves 6 to 8.
In a saucepan, stir in flour, cinnamon and salt. Gradually stir in thawed apple juice. Heat on low until thickened. Coat apples with the thickened juice and fill the pie shell. Dot with margarine. Adjust top crust and sprinkle with water and nutmeg. Bake at 450° for 15 minutes. Lower heat to 350° and bake 30 minutes, longer if necessary.
Mix the first 4 ingredients. Add eggs, one at a time, beating after each egg. Add flavoring last. In a Bundt pan, add a layer of batter, then sprinkle with a mixture of 1/4 cup sugar and 2 teaspoons cinnamon, then add a layer of batter, then sprinkle with sugar mixture, ending with batter. Bake at 350° for 35 to 40 minutes. Remove from oven; let stand for 8 minutes, then remove from pan. Glaze.
Mix pudding and milk until thick. Fold in sour cream and Cool Whip. Layer pudding mixture, bananas and vanilla wafers in a serving bowl. Repeat layers. Chill, serve and enjoy.
Soak quail overnight in 3 cups milk. Salt and pepper birds and roll in flour. Brown quail in butter, then place in a baking dish. Pour off half of drippings. Saute onion and bell pepper in same skillet. Add soup, wine and 1/2 cup milk. Stir well and pour over quail. Cover and bake at 300° for 30 to 40 minutes.
Mix boiling water, jello, cream cheese and marshmallows together and cool.	Add other ingredients; chill until firm. May add cherries if desired.
Melt chocolate over the boiling water in a double boiler. Cream butter and sugar. Beat in eggs, one at a time, until well blended. Add chocolate and vanilla. Sift flour with baking powder and add to first mixture alternately with buttermilk in 4 to 5 additions. Don't overbeat. Stir in coconut flakes and chopped nuts. Turn batter into three greased layer cake pans. Bake in 350° oven for 20 to 25 minutes, or until done. Remove from oven and cool at least 10 minutes. Turn onto rack to cool.
Roll out meat to 1/2-inch thickness. Add salt, pepper and Worcestershire sauce. Add layer of onion, tomato, bell pepper and cheese. Roll meat like a jelly roll. Place in dish, seam side down. Pour mushroom soup over the top. Bake at 350° for about 1 1/2 hours.
Boil dates, raisins, prunes and water until soft; about 6 minutes. Cool and add remaining ingredients. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for about 12 minutes.
Melt oleo, combine all ingredients and stir. Bake at 350° for 30 to 40 minutes or until it bubbles.
Bake pie shells according to package. In bowl, mix cream cheese and confectioners sugar until creamed. Add peanut butter and Cool Whip; stir until creamy. Pour into baked pie shells. Chill and serve.
Cut steak into serving pieces. Cut heavy-duty foil into 5 pieces, 15 inches long. Place one piece of steak on each piece of foil. Sprinkle with salt and pepper; dot with butter. Roll foil, sealing edges well. Bake at 375° for 1 hour and 15 minutes or grill for 45 minutes. Yields 5 servings.
Beat the eggs in top of double boiler. Add the flour, sugar and dry mustard; blend well. Heat the vinegar and butter. Add slowly to egg mixture, stirring until smooth. Cook in double boiler until thickened. Add milk, salt and pepper. Return to heat until it boils. Cool and serve over potato salad.