HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the cream cheese, powdered sugar and lemon juice. Add other ingredients. Mix well and shape into a ball. Chill overnight and roll in chopped pecans. Serve with crisp crackers.
Beat cream cheese, chocolate syrup and Eagle Brand milk. Fold in Cool Whip. Pour into crumb crusts. Freeze until firm.
Combine apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork-tender but not mushy. Remove with slotted spoon to oven dish. In blender, put 1/2 cup apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly, on medium-high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples. Serve warm as side dish or dessert.
Combine salt, cream and egg. Peel and cut bananas in fourths. Roll them in egg mixture and then corn flakes. Fry in deep fat until golden brown. Serves four.
Preheat oven to 425°. Mix and set aside water and soda to cool; mix all dry ingredients. Cut in shortening. Finally add soda mixture. Divide dough into thirds. Pat out on thinly-floured surface into a rectangular shape. Roll to 1/4-inch thickness. Cut into 2 x 3-inch rectangles, trimming edges. With spatula, set on cookie sheet. They spread. Barely brown the edges, no more than 8 minutes. They will still be light in color. Remove from pan immediately. They crisp up as they cool. Cookie sheet must be washed and cooled between batches or use 3 cookie sheets. Makes about 3 dozen.
Combine everything except cereal. Make balls. Roll in toasted coconut, if desired, or stuff into dates and top with walnuts.
Mix first 4 ingredients and press in a 13 x 9-inch pan. Bake 15 to 20 minutes at 350°. Let cool.
In a medium saucepan, combine chocolate and evaporated milk. Stir over low heat until chocolate melts. Remove from heat. Stir in confectioners sugar and nuts. Chill a few hours. Form into 1-inch balls. Roll in coconut. Makes 30 balls.
Place apple juice in saucepan and bring to a boil. Combine oleo, cornstarch and spices in a small bowl. Add small amount of apple juice; stir until well blended. Stir cornstarch mixture into apple juice. Pour over apples. Bake at 425° for about 30 minutes. Reduce temperature to 350° for 30 minutes longer. This is a pie diabetics can eat.
Soften cream cheese in a large bowl. Add remaining ingredients. Mix thoroughly. Shape into a ball. Chill in refrigerator overnight for best flavor.
Place orange rind, juice, corn oil, vinegar and salt in small jar with tight-fitting lid. Cover and shake well. Refrigerate dressing several hours. Toss together romaine, zucchini, oranges and onion in large bowl. Just before serving, pour dressing over salad and toss to coat evenly.
Saute onions, mushrooms and celery in oil. Steam carrots and cauliflower until tender. Mash all vegetables or puree in blender. Add poultry seasoning. Stuff in bird and cook immediately, or cook in casserole at 350° for 40 to 45 minutes. (For a 10 to 12 pound turkey, double the recipe.) Yields 6 servings. Calories per serving: 60.
Salt and pepper each layer to taste. Bake in slow oven for 1 1/2 hours. Keep cover on.
Mix water, salt, sugar, softened margarine and flour, then dry milk. Add active yeast. Heat oven to 350°.
Combine cottage cheese and mayonnaise in blender container. Process at high speed until smooth. Mix with remaining ingredients in bowl. Chill. Serve with broccoli flowerets for dipping. Yields 48 tablespoons.
In food processor, grind cranberries. Add sugar and set aside. In large bowl, dissolve jello with hot water. Add pineapple, pecans and celery. Grind orange (peel and all) and add to mixture. Add cranberries. Mix and chill overnight. Great for the holidays.
Mix all ingredients using 1/4 cup of the bacon drippings. Heat remaining 1/4 cup bacon drippings in square 9-inch baking pan. Add batter. Bake for 45 to 50 minutes. May take longer if altitude is high.
Mix sugar and flour with fork. Add egg and melted butter; blend together. Add nuts, chips and vanilla. Pour into pie shell. Bake for 40 to 45 minutes at 350°.
Bring ingredients to boil; boil to hard ball stage (when drop of syrup dropped in cold water turns to brittle). Remove from heat and add desired food coloring and 1 small jar of flavor oil.
Place uncooked rice in bottom of pan. Pour French onion soup and 1 can water over rice. Sprinkle chicken with salt and pepper. Place chicken on rice. Spread cream of celery soup over chicken. Bake, uncovered, in preheated 300° to 350° oven for 1 to 1 1/2 hours. Add water as necessary.
In large pot, mix water, onion, garlic, celery, bay leaf and salt. Bring to a boil. Add shrimp and simmer for 15 minutes. Add lemon. Let boil for a few minutes longer. Let them cool in the water that they were cooked in. Drain and chill them. Serve them cold.
Cream shortening, white sugar, powdered sugar and eggs in a large bowl. Add vanilla and cream again for three minutes.
Layer strawberries in a pie plate. Mix jello with 1 cup hot water. Allow to set for 30 minutes. Mix pudding with 1 cup cold water. Add to jello mixture. Pour over strawberries. Chill to set.
Grease and lightly flour a 9-inch tube pan. Stir together the dry ingredients, except sugar. Peel, core and finely chop the apples. In a large mixer bowl, stir together the eggs and vanilla. Beat on high speed with mixer for 2 minutes. Gradually add oil, beating for 2 minutes. Gradually beat in the sugar. Add dry ingredients, apples and walnuts alternately, beating well after each addition. Beat at medium speed for 3 minutes. Pour batter into prepared pan. Bake in a 350° oven for 55 to 60 minutes. Cool 10 to 15 minutes. Remove from pan and cool thoroughly.
Cream butter and sugar. Add eggs and flavoring and beat well. Add potato chips. Sift flour and soda. Stir in creamed mix. Drop on cookie sheet and bake 10 to 12 minutes at 375°.
Spread sauce on crust, pile high with veggies. Bake for 30 minutes in 350° oven. 275 calories; fat, 4 gms. 13% fat. This is good for dieters.
Combine all ingredients, except vinegar, and cook until thick. Add vinegar and cook 5 minutes longer. Pour into warm jars. Put into hot water bath for 15 minutes.
Combine all ingredients (except coconut and nuts). Cook in saucepan until forms soft ball in water. Remove from heat; add coconut and ice cake.
Cover the bottom of a 9 x 12-inch pan with bread cubes, possibly two layers. Pour over this the remaining ingredients; sprinkle a dash of cinnamon on top. Bake for 45 minutes to 1 hour at 350° or until set.
Mix together all ingredients and form into small, bite size balls. Place meatballs on top of broiler pan so any fat will drip away. Bake at 375° for 15 to 18 minutes or until brown. Meanwhile, prepare the following sauce.
Soften the cream cheese and mix in the chopped artichokes, melted margarine, onion and cooked spinach. Place in a well-greased casserole. Sprinkle with bread or cracker crumbs and dot with margarine. Bake at 350° for 20 minutes.
Beat eggs until whipped; add sugar and flour. Add pumpkin and milk. Add all spices and mix well. Makes 2 pies. Cook at 350° for 45 minutes. Cook at 325° for 45 to 50 minutes.
Saute onion and celery in oleo. Add soup, Cheez Whiz and milk. Cook until cheese melts. Add broccoli. In casserole dish put rice; add other ingredients and put in oven. Preheat oven to 325° and cook for 15 or 20 minutes.
Dissolve orange Jell-O in 1 cup hot water. Add vanilla ice cream, pineapple, oranges, bananas and cherries. Mix together and chill.
Preheat oven to 350°. Grease two 9-inch cake pans. Sift flour. Add baking powder and salt. Beat butter, sugar, eggs and vanilla. Add flour mixture to butter mixture; slowly add milk, mixing gently.
Combine all ingredients and bake in glass baking dish for 45 minutes in 325° oven.
Saute onions in a small amount of olive oil. Add garlic. Brown ground beef, sausage and mushrooms. Cool mixture. Mix the 2 beaten eggs into the mixture. Add salt and pepper. Toss cheeses together; set aside.
Early in day, in 1-quart saucepan over low, heat butter or margarine and 2/3 cup water until very warm (120° to 130°). In a large bowl with mixer at low speed, beat yeast, salt, 1 cup flour, 1/3 cup sugar and liquid ingredients until blended. At medium speed, beat 2 minutes. Stir in 1 cup flour.
Cream margarine and powdered sugar until fluffy in medium size bowl; stir in flour gradually, then pecans until well blended. Chill several hours, or until firm enough to handle. Roll dough, a teaspoon at a time into marble size balls between palms of hands; place 2-inches apart on ungreased cookie sheets. Bake at 325° for 20 minutes or until brown. Cool for 5 minutes, remove carefully. Roll in powdered sugar while still warm to make a generous white coating. Cool completely on wire racks. Store with waxed paper between layers in container with tight fitting cover. Makes 4 dozen.
In a large skillet, saute zucchini in butter until crisp tender. Stir in flour. Add water, lemon juice, sugar and salt if desired; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream and dill. This has 15 grams carbohydrate.
Melt butter; stir in milk and sugar. Bring to full rolling boil, stirring constantly. Boil over medium heat until mixture reaches 234° or soft ball stage, still stirring constantly. Remove from heat at soft ball stage and stir in chocolate pieces until melted. Add Marshmallow Creme and nuts until well blended. Pour into greased (buttered) 13 x 9-inch pan. Cool at room temperature; cut into squares. Makes about 3 pounds.
In a mixing bowl cream together butter and brown sugar. Add egg yolk and vanilla; gradually add flour until blended. (Dough will be thick.) Spread evenly on ungreased 16 x 14 x 1-inch pan. Bake at 350° for 15 minutes or until crust is brown and puffy. Remove from oven. Arrange unwrapped chocolate bars evenly over surface of crust; let stand 5 minutes to soften. Spread chocolate evenly over crust; sprinkle with chopped nuts. Cool and cut into squares. Yields 40 squares.
Saute celery and onion in butter in a large Dutch oven until tender. Add next 9 ingredients. Cover and simmer about 20 minutes or until vegetables are tender.
Cook broccoli. Put in dish; top with chicken. In saucepan, melt butter; add flour and salt. Stir until smooth and bubbly. Stir in bouillon and cook until thick. Remove from heat and stir in 1 cup cheese and Worcestershire sauce until melted. Pour this over broccoli and chicken. Sprinkle with remaining cheese. Bake at 400° for 20 minutes.
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake at 350° for 1 hour. Let stand 5 minutes before serving.
Mix margarine and shortening together until smooth. Mix in sugar and egg. Sift together flour, salt and baking powder. Fold in 1 1/4 cup blueberries. Fold into the first mixture with the milk. Transfer to oiled muffin tins. Top each muffin with 1 teaspoon of the remaining blueberries. Bake for 25 minutes at 425°.
Mix meat, soup mix, egg and bread crumbs. Form into bite size meatballs. Brown in margarine or butter. Cool, cover and refrigerate.
Cook and drain linguine. In a large bowl, combine ReaLemon, oil, onions and seasonings. Mix well. Add hot linguine and toss. Add remaining ingredients and mix well. Refrigerate.
Heat oven to 350°. Mix all ingredients except paprika in a large bowl. Pour in ungreased rectangular baking dish, 12 x 7 x 2-inch. Sprinkle with paprika. Bake, uncovered, until inserted knife comes out clean, 40 to 45 minutes.
Combine first 5 ingredients. Shape into 20 meatballs (using a round tablespoon). Brown well in shortening. Drain off excess fat. Sprinkle flour over meatballs. Stir gently to combined tomatoes, 57 sauce, sugar and salt. Pour over meatballs. Simmer uncovered 25 minutes or until sauce is desired consistency. Serve over hot buttered noodles.
Mix cake according to directions on package. Pour into 9 x 13-inch pan and bake according to directions on package. When done, cut holes in cake, prepare jello as stated on package and pour over cake. Refrigerate until cool. Mix package of Dream Whip with skim milk until thick and spread onto cooled cake. Refrigerate until ready to serve.
Peel onions and slice. Fry in butter until partly tender. (Some green pepper, cut in small pieces, may be added, if desired.) Remove onions and put in hamburg. Cook, stirring with a fork, until crumbly. Season with a scant 1/2 teaspoon salt, pepper and a few grains of garlic salt. Return onions to hamburg. Add corn with liquid and mushroom soup diluted with 1/3 can cold water, mix well. Simmer 30 minutes, stirring occasionally.
Mix ingredients well. Pour into an unbaked 9-inch pie shell and bake in 350° oven for 45 to 50 minutes. Cool and top with whipped cream or ice cream. Can be served without topping.
Beat egg whites in a large mixing bowl at high speed with an electric mixer until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves. Sprinkle flour over egg white mixture, 1/4 cup at a time, folding in after each addition. Fold in vanilla. Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with knife to remove air bubbles. Bake at 375° for 30 to 35 minutes. Invert tube pan until cool.
Melt oleo or margarine, cocoa and water; bring to a boil. Pour over dry ingredients. Add buttermilk, eggs and vanilla. Pour into greased 9 x 13-inch pan and bake for 30 to 40 minutes in 350° oven.
Sift flour, sugar, soda and salt together in a bowl. Mix in cornmeal and whole wheat flour. Add remaining ingredients, mixing only until all flour is moistened. Pour into 2 greased loaf pans. Bake at 300° for 1 hour and 5 minutes or until golden brown.
Spread pineapple in bottom of dish (don't drain). Put berries over pineapple. Sprinkle 3/4 cup sugar over berries. Spread dry cake mix over next, then pour melted butter over cake mix. Pour pecans over butter and the remaining 1/4 cup of sugar over pecans. Bake 25 minutes at 350°.
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, sugar, garlic salt and yeast. In large saucepan, heat water, oil and cheese until very warm. Add warm liquid and egg to flour mixture. Blend at low speed until moistened. By hand, stir in 3 to 4 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 1/2 cups flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until doubled in size, about 1 1/2 hours. Punch dough down. Let rest on counter, covered with inverted bowl. Shape dough according to variation desired.
Boil together water and milk; add potatoes and beaten egg. Stir and add lid; let sit. Whip. Add sour cream and spices. Put in an 11 x 8-inch greased (with butter) dish. Add grated cheese. Bake 20 to 30 minutes at 350°. Note: You can use leftover potatoes instead of instant.
Cook chicken until tender; remove bones. Combine soups, rice and chicken. Pour into casserole. Bake at 350° for 1 1/2 hours.
Place sweet potatoes in bottom of a 9 x 13-inch baking dish. Combine eggs, margarine, half and half, sugar, vanilla and a dash of salt. Pour this mixture over the top of potatoes. Bake at 300° for 1 1/2 hours. Serves 12 or more.
Place meat, onions and barley in kettle. Cover with water and simmer until tender. When meat is almost done, add the potatoes. Season with salt and pepper to taste.
Add milk, salt, pepper, onion, butter and egg yolks to mashed potatoes. Mix well; chill and form into balls about 2-inches in diameter. Roll in crumbs, then in egg and water, beaten together; then again in crumbs. Fry a few at a time in deep fat until golden brown. Makes 14.
Melt marshmallows in cherry juice. Pour over fruit and 2/3 of crumbs. Stir together. Form into 3 logs. Roll logs into remaining crumbs. Lift from crumbs and wrap in foil. Place in plastic bag and refrigerate. Keeps for months.
Preheat oven to 350°. Line 11 x 15-inch pan with parchment paper. Score graham crackers and place on parchment paper. In a saucepan, melt the oleo and butter. Then add the sugar. Bring to a boil and boil 1 minute. Pour over graham crackers and bake in 350° oven for 10 minutes. Remove from oven and top with chocolate melts or chocolate chips. Spread evenly over all. Cool. Break at seams.
Mix juices. Add sugar. Add enough Kool-Aid to color the color you like.
Blend together pineapple, juice and jello. Bring to a boil; cool. Add Cool Whip and buttermilk. Chill and eat.
Shred cabbage (medium size) alternating it with thinly sliced onions. Top with 7/8 cup sugar. Bring remaining ingredients to boiling point. Pour over cabbage while still hot. Let stand 4 to 6 hours, then mix and serve. It is even better after 2 or 3 days. It will keep for 2 or 3 weeks in the refrigerator.
Cream margarine and brown sugar. Beat in eggs, one at a time. Combine the 3 1/2 cups flour, soda and spices; add to the creamed mixture alternately with the 1 cup whiskey. Cut up the fruit (cherries and pineapple) and dredge the extra cup of flour with all the fruits and pecans. Add fruit and nut mixture to the batter. Bake at 300° for 10 to 15 minutes.
Heat oven to 425°. Wash chicken. Pat dry. In oven, melt shortening and butter in baking pan. Mix Bisquick, curry powder, salt and pepper. Coat chicken pieces thoroughly with flour mix. Place chicken (skin down) in melted shortening. Cook uncovered for 30 minutes. Turn chicken; cook 30 minutes longer or until pieces are fork-tender. Serve hot.
Crumble biscuits in mixing bowl and pour milk over crumbs and let stand 30 minutes. Add softened margarine, sugar and eggs and mix well. Add vanilla and mix. Stir in raisins. Spray a 9 x 12-inch loaf pan with Pam. Pour biscuit mixture in and bake at 400° for approximately 30 minutes until brown.
Mix first 4 ingredients together in large pot. Boil for 2 minutes. Remove from heat and add peanut butter and oatmeal. Pour in a large pan and chill. Cut and serve.
Mix sugar and cocoa well. Add milk and bring to a boil. Turn heat to low and let simmer until it forms a soft ball when dropped in cold water. Remove from heat and cool slightly. Add butter or margarine and vanilla. Beat until thick. Pour in buttered pan. Let cool. Cut into squares.
Mix together flour, eggs, sugar and buttermilk. Boil oleo, Coke, cocoa and vanilla. Add the Coke mixture to the flour mixture. Add marshmallows, salt and soda. Bake at 350° for 30 minutes.
Combine all ingredients and shape into loaf. Bake 1 hour at 350°. Fifteen minutes before removing from oven, spread this mixture over top:
Preheat oven to 350 degrees. Place fruit in 8 x 8 baking dish. Cut crust from bread and cut slices into five fingers. Place bread fingers over the fruit. In a bowl, mix sugar, flour, egg, and butter. Pour over fruit and bread. Bake 35-45 minutes until golden brown. Serves 5-6. Enjoy!
Soak multi-grain cereal in 2 cups hot water until cooled to warm. Mix water, milk, yeast, honey, grain, cereal, bran and 6 cups flour to make sponge. Let sit 1 hour.
Combine all ingredients, form a ball	and knead until smooth. Press into pizza pan. Spread dough with tomato paste or sauce. Add browned hamburger meat or any other meat you might prefer; add whatever spices you like best to taste. Top with shredded Mozzarella cheese or shredded Cheddar cheese. Bake at 425° until cheese is melted and crust is golden brown.
Place chicken quarters in large plastic bag. Combine teriyaki sauce, lemon peel and juice, pepper sauce and cinnamon. Pour into bag over chicken. Press air out of bag and tie top securely. Turn over several times to coat chicken. Refrigerate 8 hours or overnight, turning bag over occasionally.
Combine first 5 ingredients; blend well. Stir in flour and chocolate pieces. Form 1-inch balls and roll in chopped pecans. Place on ungreased cookie sheet. Bake at 300° for 30 minutes. Roll in powdered sugar while warm or for holiday roll in red or green tinted sugar. Yield: 5 dozen cookies.
In mixing bowl, mix graham cracker crumbs, sugar, melted margarine and peanut butter. Spread on cookie sheet.
Melt oleo; add to sugar and flour. Mix until moistened. Add nuts and press in bottom of pizza pan. Bake at 350° for about 10 to 15 minutes or until light golden. Let cool.
Melt margarine in deep 10-inch glass pie plate or 7 x 11-inch rectangular baking dish. Mix dry ingredients together. Add milk and stir well. Pour mixture into baking dish. Do not stir. Top with peaches. Sprinkle with cinnamon. Bake at 350° for about 40 minutes. Pour juice into small pot. Bring to a boil. Mix about 2 tablespoons cornstarch with a little water until smooth. Pour into hot juice and stir until slightly thickened. Pour over top cobbler and serve. Serves 4.
Cut broccoli flowerets into smaller than bite size pieces. Cut off the tough outer layer of the stalks and chop the tender part into small pieces. You will need about 8 cups broccoli. (This can be done the day before and stored in plastic bag.) In a small skillet, saute the bacon until crisp and set aside. Slice onion lengthwise, then cut into julienne strips. In a large bowl, combine the broccoli, onion strips, raisins and bacon. In a small bowl, whisk together the mayonnaise, sugar, vinegar and pepper. Combine dressing with the veggies and refrigerate for at least 2 hours before serving. Mix once during this time. Top with sunflower seeds. Serves 10 to 12.
Grease 9 x 12-inch casserole dish. Gently mix all ingredients together and place in bowl. Top with one cup of corn flake crumbs, bread crumbs or crushed potato chips. Bake at 350° for 30 to 45 minutes or until potatoes are soft.
Cut top off of bread and scoop out center of bread, leaving a bowl shape. Combine all ingredients and chill. When ready to serve, put mixture into bread bowl. Break up the top of the loaf and pieces taken out of the middle and use as dippers.
Combine butter, sugar, water, salt and vinegar. Beat with strong spoon or mixer. Bring slowly to boil, stirring occasionally. Boil to 290°. Cook slowly, without stirring, until very brittle when dropped in cold water. Mix soda with pecan crumbs. Add with pecan meats to boiled mix. Stir only enough to blend. Pour 1/8-inch thick into buttered pan. Cover top with thin layer of melted chocolate. Don't swirl with spoon. Break with wooden spoon. Leave in pan. Store in airtight container. Do not refrigerate.
Mix all ingredients. Put in double boiler over water and cook until thickens. Stir at all times. Remove from heat and let cool. Make a layer of vanilla wafers and bananas (sliced) until all mix is gone. End with wafer crumbs on top. You can put meringue on top if you like.
Mix well the walnuts, butter or margarine and flour. Spread in a 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool.
Combine mayonnaise, Parmesan cheese, Worcestershire sauce, onion salt, garlic powder and sherry. Mound on Ritz crackers. Sprinkle with more Parmesan cheese. Broil 4 to 5 inches from heat until lightly browned. Makes 24 canapes. Delicious!
Mix all ingredients together in a large bowl until smooth and even. Pour into 2 greased loaf pans and bake at 350° for 1 hour.
Dissolve candy in boiling water. Add jello and stir to dissolve. Stir in applesauce. Chill until mixture begins to thicken. Pour in 10 x 7-inch pan. Combine cream cheese and salad dressing. Spoon on top of jello mixture and swirl to make a marble effect. Chill until firm. Serves 8 to 10.
Beat eggs; add sugar and shortening. Mix well, then add milk, baking soda, baking powder and flour. Mix well. Drop by teaspoon onto greased cookie sheets. Bake at 350° for 10 minutes. When cookies are cool, frost with your favorite frosting.
Mix all ingredients together thoroughly. Pour into unbaked pie shell and bake for 15 minutes in 425° oven, then for 40 to 45 minutes in a 350° oven.
Select the desired amount of ground meats. Add one or more eggs and a spoonful or two of peanut butter. Add onion salt and garlic powder. A small amount of catsup may be added if desired. Make into patties and place in the broiler section of the oven. Cook under the flame until done and browned on both sides. Juices will seep out and make a hell of a gravy for mashed potatoes.