HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ingredients into saucepan. Bring slowly to full rolling boil. Stir constantly and boil 1 minute. Add 1 teaspoon vanilla and beat until thick enough to spread. If frosting becomes too thick, add approximately 1 tablespoon cream.
Mix pineapple and pudding mix together. Don't drain pineapple. Mix together until pineapple are covered with pudding mix. Stir in Cool Whip, marshmallows and pecans. Makes 1 medium bowl. For large bowl, double ingredients.
Mix the meat, cheese, bread crumbs, eggs and seasonings. Season to taste. When mixing all together, add cold water, approximately 1/4 cup. Mix well and form into balls. Grease large baking pan with olive oil. Bake at 400° until brown.
Saute bacon until crisp and brown; remove to paper towel. Drain and set aside. Spoon 2 tablespoons drippings in heavy saucepan. Saute onion and celery in bacon drippings for 5 minutes or until softened. Drain clams, reserving liquid. Set clams aside. Add clam liquid, water and potatoes in saucepan. Bring to boiling, cover and boil gently about 20 minutes or until potatoes are tender. Crumble drained bacon; reserve. Stir together 1/4 cup of the milk and flour in a small bowl until smooth. Stir into saucepan with remaining 1 3/4 cups milk and the half and half. Cook over medium heat, stirring constantly until mixture thickens and bubbles. Stir in reserved clams, salt and pepper. Simmer 2 minutes. Ladle into heated soup bowls. Sprinkle with bacon and parsley. Yields 2 quarts.
In a large bowl, mix margarine, sugar and vanilla. In smaller bowl, mix flour, cocoa, salt and baking powder. Pour second bowl into large bowl. Fold in egg whites. Spray an 8-inch pan or loaf pan. Bake at 280° for 45 minutes.
Preheat oven to 425°. Toss potatoes with cayenne and oil. Spray baking sheet with nonstick cooking spray. Place potatoes in baking sheet and bake 40 minutes, turning once. Sprinkle with parsley, garlic and salt. Toss. Bake 5 minutes. Makes 4 servings.
Stir together Raisin Bran cereal, flour and soda. Set aside.
Cook rotini noodles. Cut tops off broccoli and cut broccoli and green onions into small pieces. Mix vegetables and noodles together. Pour Italian dressing on top. Add salt and pepper. Sprinkle with Parmesan cheese; chill 1 hour. Before serving, add more Italian dressing.
Preheat oven to 375°. In large bowl, beat milk, peanut butter, egg and vanilla until smooth. Add Bisquick and mix well. Chill at least one hour. Stir in peanut butter chips and shape into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned.
Saute the meat in just enough fat to cover the bottom of the skillet. When meat is browned, add the rest of the fat and the flour. Add heated consomme, stirring. Simmer for 30 minutes, stirring frequently. Increase heat and stir continually until mixture thickens. Place mixture in the top of double boiler, add cheese in small chunks, stirring until melted. Serve in a chafing dish with Fritos or tortillas. Serves 25 to 30.
Combine soup, sour cream, cheese, onion and salt and pepper. Add potatoes and mix well.	Pour into buttered 9 x 13 baking dish.
Cook macaroni and drain. Boil eggs. Chop up all other ingredients in big bowl. Add eggs and macaroni; stir well.
Mix well and pour over sliced cucumbers. Refrigerate at least 1 hour before serving.
Bring oleo, sugar and syrup to a boil. Add peanut butter and stir until melted. Remove from heat. Pour Special K into a large bowl, add syrup mixture and stir well. Spread mixture into a 9 x 13-inch pan or an 11 x 15-inch jelly roll pan. Melt chocolate chips and spread over bars.
Preheat oven to 425°. Mix flour, salt, paprika and pepper in bowl or Ziploc bag. Dip drumsticks into margarine and coat thoroughly; roll in flour mixture or shake in bag to coat. Arrange in ungreased 8 x 8 x 2-inch pan. Bake, uncovered, until done, about 50 minutes.
Combine in a bowl the strawberry gelatin and boiling water. Stir until gelatin is dissolved. Add pineapple and banana. Mix until blended. Spoon half of gelatin mixture into 8-inch square pan at room temperature. Combine cream cheese, sour cream and walnuts. Mix well until blended. Spread evenly over set gelatin. Pour remaining gelatin mixture over cheese mixture. Chill until set. Cut into squares and serve on crisp lettuce. Makes 4 to 6 servings.
Sift together cinnamon, flour and baking soda; add sugar, oil, eggs, vanilla and salt. Mix in pineapple, walnuts, carrots and half of coconut. Mix well; pour in baking dish that has been greased and dusted with flour. Sprinkle the rest of the coconut on top of cake. Bake for 10 minutes at 375°. Turn down to 350° and continue baking for about 45 minutes or until done.
Peel 7 medium sized potatoes. Slice and boil. Add one quart water for soup. Slice one large onion; put in with potatoes to boil. When cooked done, add 3 to 4 slices of cheese (break off in chunks). Add one can of evaporated milk. Add salt and pepper. Beat with hand mixer until soupy.
Salt and pepper on eye of the round roast (any size you wish). Wrap in heavy foil. Seal carefully and rewrap again. Roast 3 hours at 350°. Undo foil, jab holes in meat and pour the sauce over all and roll meat thoroughly in sauce. Re-wrap roast. Cook for another hour with sauce. Good hot or cold.
In a large skillet, melt 1 tablespoon margarine and add sliced celery and onion. Saute until tender but not brown. Combine the soup and water, mixing well. Add this to skillet and stir. Add drained tuna, cashews and 1 cup of chow mein noodles and toss lightly. Put in ungreased casserole. Put remaining 1 cup noodles on top. Bake at 375° for 15 to 20 minutes. Remove from oven and garnish with mandarin oranges.
Mix cheeses. Top with chopped pecans, or form cheese into ball and roll in pecans.
Mix all ingredients together and pour into unbaked pie shell. Bake at 325° until firm, approximately 45 to 55 minutes. Cool at least 1 hour. (Top usually cracks.) If nuts are desired place on top of pie before baking.
Make cake as directed, except stir 2 tablespoons powdered instant coffee into mix before adding water. Ice with Mocha Butter Icing (following).
Trim crusts from bread. Flatten bread. Blend cream cheese and bacon. Spread mixture on bread. Lay asparagus on each slice and roll up. Brush with butter and place under broiler until golden brown. Toast on both sides. Cut in half for smaller pieces.
Heat oven to 350°. Grease bottom of two loaf pans (9 x 5 x 3-inch) or 3 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch). Mix sugar and shortening in 2 1/2-quart bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder. Stir in nuts and raisins. Pour into pans. Bake until wooden picks inserted comes out clean. Bake 60 or 70 minutes. If you don't have zucchini, you can use pumpkin and fix the same way.
Grease a 9 x 13-inch cake pan. Dump in pie filling, pineapple and juice. Add cake mix; spoon melted butter on top. Sprinkle coconut top; add chopped nuts. Bake at 350° for 1 hour.
Mix ingredients together. Use 1 cup crushed chips or cornflakes for topping. Bake in an 11 x 17-inch dish for 1 hour at 375°.
Add all ingredients in large saucepan. Cook slowly for 20 minutes. Pour into casserole dish and top with Confetti Biscuits (recipe in Breads, Rolls & Pastries Section).
Peel, slice and boil potatoes in 2 quarts of water. Add onion to water and potatoes. Add watercress and bouillon cubes; boil up for about 5 minutes. Puree in blender or food processor until smooth. Chill. Serve cold with a dollop of sweet cream and a shake of dried dill.
Stir first 5 ingredients in large bowl. Stir in pecans. I put a design of pecan halves on top. Bake in a 350° oven for 50 to 55 minutes or until knife comes out clean. Serves 8 or 1.
Unroll the Pillsbury dough evenly onto a 11 x 17-inch ungreased cookie sheet. (You can use two smaller baking pans.) Bake for 10 minutes in a 350° oven. Remove crust from oven and cool completely.
Beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. Combine all other ingredients, mixing well, then add to sugar and Crisco mixture. Pour into tube or Bundt pan that has been greased. Bake at 350° for 60 to 70 minutes or until wooden pick inserted comes out clean. Cool 10 minutes. Remove from pan and completely cool on wire rack. Drizzle glaze over cake.
Mix stuffing and 1/2 cup of boiling water; spoon dressing across center of a 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, parsley and milk. Pour over chicken. Bake, covered, at 400° for 15 minutes. Bake, uncovered, 15 minutes or until chicken is no longer pink.
Melt vanilla ice cream. Mix with frozen pink lemonade concentrate. Slice a chiffon cake into 3 layers. Spread ice cream mixture onto bottom layer and onto middle layer. Put together; freeze on a plate wrapped in aluminum foil. Serve when needed with whipped cream and crushed pineapple on sides and top.
Mix together all of the ingredients except the apricot preserves and barbecue sauce. Roll the meat mixture into walnut size balls and fry in butter. Drain. Heat together the preserves and barbecue sauce. Serve.
Put all the ingredients together and mix it together; then pour in a greased baking sheet. Put in oven at 350° and bake for 30 to 40 minutes.
Combine 1/4 cup margarine with the next 5 ingredients, mashing well. Place in a 9-inch square casserole. Combine the rest of ingredients, including remaining 1/2 cup margarine. Pour over sweet potato mixture. Top with pecans. Bake at 350° for 30 to 35 minutes. Makes 6 to 8 servings.
Cream together sugar and shortening. Beat egg and add to creamed mixture. Combine dry ingredients. Next dissolve 2 teaspoons baking soda in 1/4 cup boiling water. (This will foam up.) Add applesauce and dry ingredients to creamed mixture, then add boiling water and baking soda to mixture and stir in well. Pour batter into greased Bundt pan and bake at 350° for about an hour.
Preheat oven to 350°. Place butter and chocolate in small saucepan and melt, stirring constantly. Pour mixture into a small bowl; add sugar, flour, milk, eggs, salt and vanilla. Beat mixture at moderate speed 5-7 minutes until thick and creamy (scrape bowl occasionally with spatula). Pour into unbaked pie crust and bake 40-45 minutes until filling is firm.
Stir all ingredients together and put in a 8 x 8 baking dish. Bake at 325 degrees until bubbly.
Combine soup and water in 1-quart ovenware casserole. Cover and cook in microwave for 3 to 4 minutes or until hot. Recipe makes 2 servings.
This recipe is moderately hot. Cut back on chili powder if you like very mild chili.
Combine onion, celery and garlic salts with liquid smoke. Pour over roast and marinate overnight in refrigerator. When ready to bake, add Worcestershire sauce, salt and pepper. Bake in slow oven (250°) 4 to 5 hours. Let cool and slice thin. Add your favorite barbecue sauce and bake 1 hour.
Spray 13 x 9-inch baking pan with Pam. Line bottom with chicken. Cut cheese slices. Place on top of chicken. Pour soup on top of chicken and cheese. Sprinkle stuffing over soup. Bake at 350° for about 40 minutes. Delicious! Serves 4.
Fry bacon and remove from pan. Saute chopped onions and bell peppers in fat. Add other ingredients. Let cook until thick, adding a little flour if needed. After mixture thickens, add peas and mushroom soup and bacon broken into small pieces. Let simmer 45 minutes.
Cook broccoli until just tender. Drain well. Mix soup, mayonnaise, cheese, salt, pepper, eggs and chopped onion while broccoli is draining. In a 2 1/2-quart casserole, place half the broccoli; over this layer place all of the peas and water chestnuts. Pour half of soup mixture over the peas and then add the remaining broccoli. Finish with soup mixture. Top with cracker crumbs and drizzle butter over the crumbs. Bake 30 minutes in 350° oven.
Brown the onions in 1/2 stick of butter. Melt 1/2 stick of butter for the cornflakes. Mix the hash brown potatoes, mild Cheddar cheese, cream of chicken soup, sour cream and the onions (after browning) together. Place in a casserole dish sprayed with cooking spray. Mix the butter and cornflakes together and put on top. Cover the dish. Bake for 1 hour at 375°.
Preheat oven to 350°. Get out an 8-inch square baking pan. Combine 8 tablespoons (1 stick or 1/2 cup) butter, brown sugar and vanilla; beat together until thoroughly mixed. Press the mixture evenly in the bottom of the pan; bake for 20 minutes. Remove from the oven and cool in the pan on a rack.
Stir together and boil for 1 minute the first 5 ingredients. Set aside until cold. Mix all the above together. Pour the liquid mixture over the vegetables and let it set overnight.
Peel potatoes and place in cold water. Place one potato at a time on a wooden spoon. Slice down at 1/2-inch intervals across the potato. Return potatoes to cold water. Place in baking dish. Combine oil, basil and salt; brush on potatoes. Bake at 425° for 45 minutes. Sprinkle with bread crumbs and cheese. Continue roasting for 10 minutes or until done.
Saute first 2 ingredients. Add 2 cans mushroom soup, Cheez Whiz, broccoli and rice. Bake at 375° for 45 to 50 minutes.
Add all ingredients. Pour in greased and floured 9 x 13-inch cake pan. Bake for 45 minutes at 375°.
Cream together margarine and sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread cubes. Turn into greased 1 1/2-quart casserole. Bake, uncovered for 1 hour at 350°. Good served with ham. Serves 6.
Saute together the onion, celery and bell pepper. Combine all ingredients. Place in a 9 x 13 casserole.
In a large skillet, heat 2 tablespoons of oil. Add eggs and cook, stirring, until set. Remove from skillet; set aside. Add remaining 1 tablespoon of oil to skillet and heat. Add ham, green onions and bean sprouts. Stir-fry for 2 minutes. Stir in eggs. Add rice and stir to mix the ingredients. Add remaining ingredients and stir to combine. Heat through; serve hot. Serves 4.
Combine all ingredients in a heavy saucepan; cook over low heat, stirring constantly, 10 minutes or until thickened. Let cool. Yield: 2 1/2 cups.
Cream together the first 6 ingredients. Stir in dry ingredients. (Dough can be refrigerated or frozen if not using right away.) Drop by teaspoonfuls on ungreased cookie sheet and bake at 375° for 9 to 11 minutes.
Cook and drain bacon. Mix all ingredients together except for the brown sugar. Use enough King's syrup just to thicken beans. Bake at 350° for 2 hours.
Combine soups and broth. Stir in cheeses, turkey, spaghetti and mushrooms; mix well. Pour into greased 12 x 7 x 2-inch baking dish. Bake for 45 minutes at 350°. Sprinkle top with paprika.
Cut in shortening until crumbly. Add 4 tablespoons ice water. Stir quickly and handle as little as possible forming into 2 balls. Roll out the size of your pie pan (about 12 inches). When baking a crust without filling, prick it well with a fork before baking at 425° until golden (5 to 7 minutes).
Break up noodles in noodle mix. In a mixing bowl combine oil, vinegar, sugar, 1/4 teaspoon salt, dash of pepper and seasoning packet from noodle mix; stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover; chill several hours. Before serving, stir in almonds. Garnish with green pepper rings. Serves 6 to 8.
Preheat oven to 350°. Mix cake mix, peanut butter, 1/2 cup melted margarine and 2 eggs until dough clings together. Press 2/3 of the dough into an ungreased pan. Set aside rest of the dough for the top. Mix together in a large bowl the chocolate chips, Eagle Brand milk, 2 tablespoons margarine, salt, coconut, chopped nuts and vanilla. Spread this mixture over dough in pan evenly. Then sprinkle remaining dough over the filling and bake for 25 minutes at 350°. Cool and cut into bars 2 inches square.
Mix first 7 ingredients and roll into balls. Brown in frying pan. Do not cook all the way. Drain on paper towel, then simmer last 4 ingredients until blended. Place meatballs in crock-pot and pour sauce over them. Cook on low until ready to serve.
Bake potatoes until done; cut each one in half. Using a fork, scrape the potato in a large bowl, leaving the peeling for re-use. Combine potatoes, butter, sour cream, cheese, topping, salt and pepper. Put mixture back in peeling and bake at 350° until hot.
Cook chicken and pull into pieces. Save broth. Layer chicken in casserole. Cover with sour cream and the soups. Melt margarine in the broth. Mix in dressing mix and spread on top. Bake at 350° for 30 minutes.
Melt chips in double boiler. Add other ingredients. Use a tablespoon to drop on waxed paper.
Dissolve yeast in lukewarm water. Sift together flour with other dry ingredients. Cut in shortening. Add buttermilk, then yeast mixture. Stir until all flour is moistened. Knead on floured board 1 or 2 minutes. Roll out or drop on a greased pan or tins. Store in refrigerator until needed. Pre-bake rolls 6 to 8 minutes or bake 12 to 15 minutes at 375° to 400°. Yields 5 to 6 dozen.
Add to first mixture, beat until thoroughly mixed and smooth. Pour into a greased 12 x 9 x 2 inch pan. Sprinkle with topping.
Prepare cookie mix as directed and bake on pizza pan. Let cool. Prepare icing by mixing cream cheese, confectioners sugar and Cool Whip. Cool in refrigerator overnight if possible, then spread over crust. Slice fruit over icing in a circle. Mix lemon juice, orange juice, sugar, cornstarch and water and bring to boil; let stand and cool. Pour over fruit.
Mix all ingredients, except hamburger, well and save 1/4 cup to spoon over meat when in pan. Add hamburger and mix well again. Place in pan and spoon 1/4 cup of mixture you saved over meat mixture. Bake at 350° for 45 minutes. Serves 8 to 10.
Pound chicken breasts until they are thin. Lay out flat and sprinkle with parsley. Top each breast with a slice of cheese, then a half slice of ham. Roll up tightly.
Sift dry ingredients. Combine all liquids and add all at one time to dry mix. Stir only until dry mixture is moistened but not smooth. Fold in strawberry preserves. Do not beat. Fill greased muffin tins 2/3 full of batter and bake at 425° for 25 minutes. Yields 24 muffins.
Cover bottom of cooled baked crust with almonds. Fill with chilled Creamy Satin Filling. Slice 2 1/2 cups of the strawberries in half, reserving a few perfect whole berries for center. Arrange berries atop filling.
Cook pasta according to package directions. While pasta is cooking, blend all other ingredients in food processor or blender until smooth. Toss with cooked pasta. Serve warm or cold.
Drain pineapple and add 1 Tbsp. of flour and one tsp. sugar. Heat, stir constantly, just long enough to thicken. Cool. Add 1/2 c. mayonnaise and remainder of ingredients. Pour over fruit and store in refrigerator one day or night before serving.
Combine first 4 ingredients in a large bowl. Blend in bread. Pour mixture into a 13 x l9-inch pan. Bake at 350° for 45 minutes or until set.
Sprinkle counter top with flour. Place 1 biscuit on counter. Sprinkle some flour on biscuit. Roll out dough with a smooth glass or rolling pin to about a 4 to 5-inch circle. Careful not to make holes in the dough. Place a tablespoon jelly or jam in center. Wet fingertip in a cup of water and wet edges of biscuit dough. Fold dough over. Take a fork and dip it in the flour, then crimp around edges of dough with fork. If dough sticks to fork, dip fork in flour. Fry in all vegetable shortening over medium-high heat.
Mix all ingredients after browning beef and onion. Put in covered casserole and cook 30 to 45 minutes at 350°. Uncover and cook about 15 minutes longer. Canned spaghetti sauce can be added for extra flavor.
Prepare fruit with 1 cup sugar. Melt butter in a 2 1/2 to 3-inch deep glass dish. In a separate bowl, mix sugar, flour, baking powder, salt and milk. Mix well. Pour over melted butter (do not stir). Pour prepared fruit on top (do not stir). Bake for 1 hour at 350°.
Cook noodles, drain. Melt margarine; add onion, bell pepper, and mushrooms. Saut until tender. Combine tuna, tomato, lemon juice, salt, pepper, sauteed vegetables, and mayonnaise. Add noodles and milk. Pour into greased 2-quart casserole. Sprinkle with cheese. Bake at 400 degrees about 20 minutes. Serves 6-8.
Brown ground beef as directed on seasoning packet. Simmer until liquid is almost absorbed. Use rice as the base, layer in casserole dish. Next add a layer of meat, beans and cheese. Heat in 350° oven until bubbly and cheese melts. Serve with taco sauce and sour cream as desired. Can be served with a salad and bread as a complete meal.
Whip egg; mix with salt and flour. Coat pork and fry in oil until brown and crisp; drain well.
In a bowl, combine peaches, oranges, pineapple and marshmallows. In a small bowl beat cream cheese, yogurt and sugar until smooth. Pour over fruit and toss to coat. Refrigerate for 15 minutes. Yield 4 servings.
Mix first 4 ingredients. Pour into a greased and floured 9 x 13-inch pan. Cover with sour cream (thin with 1 tablespoon milk if it doesn't spread easily). Layer the onion and add layer of cheese. Bake at 350° for 35 minutes. Cool 20 minutes before cutting.
In a large skillet, saute chicken in small amount of oil. When lightly browned, remove and cut up into small pieces; set aside. In pan drippings, saute onion and cut up collards (raw) for a few minutes. Add 1 to 2 cups water and other ingredients. Place chicken back on top and cover. Let it simmer until all is tender; add more water if needed. Use as much collards as you desire.
Mix all together with mixer or in blender and pour into a baking dish. Put water in baking pan and set bowl of custard in it. Place in 300° oven for about an hour. Insert knife in cooked custard. If the custard is completely cooked, the knife will be clean when removed.
Cream butter and sugar. Add eggs one at a time, then vanilla and lemon flavor. Sift dry ingredients and add to butter mixture. Add milk and mix for 3 minutes. Bake at 350° for 50 minutes.
Combine brown sugar, white sugar, eggs, cinnamon, baking soda, vanilla and salt. Beat until smooth. Add the flour, chopped apples and walnuts. Pour in pan and bake at 350° for 1 hour.
Peel and chunk potatoes; put in a pan and boil until done. Drain. Heat soup and cheese until cheese is melted. Put potatoes in bowl and pour cheese mixture over potatoes.
Wash and dry vegetables. Peel cucumbers, radishes and carrots. Dice all the vegetables and mix in a bowl. Add parsley, salt and pepper. Toss. Sprinkle with olive oil and toss again. Add lemon juice and serve.
In a large bowl, toss potatoes, onion and savory herb with garlic soup mix until potatoes are well coated. In 12-inch nonstick skillet, heat oil over medium-high heat and cook potato mixture, covered 5 minutes. Remove cover and cook, stirring frequently an additional 10 minutes or until potatoes are tender. Makes about 6 servings.
Mix and bake the cake in 3 or 4 layers. Before you make layers, mix the icing. Chill icing before putting on cake.
Heat oven to 400°. Flake fish with fork. Empty soup into bowl. Soften cream cheese with sour cream and add slowly to soup. In a 1 1/2-quart casserole, arrange alternating layers of crushed potato chips, fish and sour cream mixture. Bake 20 minutes. I usually double recipe.
Sift together flour, sugar and cinnamon. Mix in shortening and eggs. Add vanilla and chopped apples. Batter will be stiff. Bake in greased and floured tube pan at 350° for 1 hour. Frost when cool with Caramel Frosting following.
Place all ingredients in jar, cover tightly, shake well. Chill at least 1 hour before using.
Mix soup and water. Blend in mayonnaise. Add other ingredients, except onion rings. Refrigerate several hours or overnight. Bake at 350° for 20 minutes. Top with onion rings. Bake 10 minutes longer.
Grease a 13 x 7-inch pan. Add the ingredients in the order given in layers. Do not mix. Do not remove cake from pan the first day or it will crumble. Bake at 350° for 55 minutes. Serves 12.
Freeze cookie dough for at least 1 hour or until firm. Preheat oven to 350°. Turn a muffin tin upside down and spray outside of each cup with Pam. Evenly cut dough into 1/2-inch slices and place one on top of each cup. Bake 11 to 13 minutes. Dough will bake around the cup. Cool 5 minutes and remove. Fill cookie cup withy ice cream, yogurt, pudding and cut up fruits.