HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let cream cheese soften at room temperature. Take a fork, mash and stir. Mix in the dry Ranch salad dressing mix thoroughly. Mix in shredded cheese. (You can use 1 to 2 cups of cheese, as much as you like.) Mix well. Form into logs or balls.
Beat cream cheese and marshmallow cream in mixing bowl until smooth. Serve with fresh fruit. Makes 3 cups.
Preheat oven to 350°. Lightly grease a 1 1/2-quart casserole dish. Cook macaroni or pasta in boiling water until tender, but firm to bite. Drain and return to saucepan. Stir in butter and egg. In large bowl, combine mustard, salt and nutmeg with the tablespoon of boiling water. Stir in milk, 2 1/2 cups cheese, onion and macaroni or pasta. Pour macaroni mixture into casserole dish. Top with remaining cheese and sprinkle with paprika. Bake for 1 hour or until well browned top crust has formed.
Wash, de-eye potatoes, leave on skins and boil until done. Rinse with cold water and cool. Grate potatoes. In same bowl, add sour cream, butter, bacon bits, cheese, salt and pepper. Mix well. Pour mixture into 13 x 9-inch casserole dish. Sprinkle more bacon bits and cheese on top. Bake in 350° oven until brown as desired.
Cut each chicken wing at the joint, discarding wing tip. Place in large bowl; mix together sauce and oil. Pour over chicken wings and mix to coat well. Refrigerate 1 to 2 hours or overnight to blend flavors. Place wings in single layer in large baking pan and sprinkle with pepper. Bake in hot 425° oven. Turn frequently with spatula for even browning.
First layer: Mix flour, pecans and margarine and pack in bottom of pyrex dish. Bake at 350 degrees for 15 minutes. Let cool.
Preheat oven to 350°. Wash, drain and pat fish dry with paper towel. Lightly oil both sides of fish. Thoroughly coat both sides of fish with mixture of bread crumbs and Parmesan cheese. Bake fish about 30 minutes. Serve with sprinkles of malt vinegar.
Mix hamburger meat with beans. Mix tomatoes and soup together. Start with 3 or 4 shells in bottom of 9 x 13-inch baking dish. Add or cover shells with 1/2 meat mixture, then soup mixture and top with Monterey Jack cheese. Repeat with shells and mixtures. Add Cheddar cheese on top and bake at 350° for 30 to 40 minutes. This is my grandkids favorite.
Cook rice according to directions. Add stick of oleo to rice while still warm. Add Mexicorn and cream of mushroom soup to rice mixture. Put in a greased casserole dish. Top with grated cheese. Bake at 350° for 30 minutes.
Mix sugar, cinnamon and evaporated milk in pot. Cook to form ball, then add vanilla and nuts. Spoon out onto wax paper.
Cream sugar and shortening. Add eggs, flour, soda and vanilla. Mix well. Add dates, raisins and nuts. Form into rolls and store in refrigerator or freezer at least overnight. Slice 1/4-inch thick and bake as needed. Bake at 375° for about 10 minutes.
Soak crumbs in milk and add remaining ingredients. Mix well. Cover with tomato catsup. Bake in loaf pan 1 hour at 350°.
Mix all ingredients together. Pour into two greased 9 x 5 x 3-inch loaf pans. Top each loaf with 1 teaspoon melted margarine or butter. Sprinkle with 1 tablespoon sugar. Bake at 350° for 50 minutes.
Add all ingredients together in a saucepan. Heat until sugar dissolves. Add peanut butter. Stir until melted. Add oatmeal. Stir. Drop on waxed paper and cool.
Cream sugar, margarine and eggs. Add flour; mix, then add oatmeal and mix. Drop by teaspoon on ungreased cookie sheet. Cook 10 to 12 minutes in 350° oven. Do not overcook. Cool and spread Betty Crocker vanilla frosting between 2 cookies. Store in airtight container.
Put sausage into large bowl. Add Bisquick and cheese; mix well. Roll into small balls. Bake for 20 minutes at 350°. May be frozen for later use.
In a skillet, brown sliced up hot dogs with 1 teaspoon of shortening. Add pork and beans, ketchup, water and salt; simmer for 10 minutes. Yield: 4 (1 cup) servings.
Cut beef into 1/8-inch pieces. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss until browned. Taste meat. If not tender, cover and cook 30 minutes on low heat. Turn to medium heat. Add vegetables. Cook 20 minutes. Mix water with cornstarch. Add to pan. Stir and cook until thick. Add tomatoes or pimentos and heat. Serve over cooked rice. Serves 4.
Combine raisins and water. Bring to boil. Remove from heat. Stir in oil. Cool. Stir in sugar and egg. Sift dry ingredients. Beat into raisin mixture. Stir in nuts. Pour into 9 x 13 pan. Bake at 350° for 20 minutes. Cool and cut into bars.
In a mixing bowl, cream sugar and butter or margarine. Beat in egg, oats and apple butter. Combine dry ingredients, gradually adding to the creamed mixture, along with the milk. Beat until blended. Stir in nuts and raisins. Chill, then drop by teaspoon onto lightly greased cookie sheet. Bake at 350° for 15 minutes. Yield: 2 1/2 dozen.
Preheat oven to 350°. Lightly grease a 9-inch pie plate. Sprinkle meat, onion and cheese evenly over bottom. Mix together the remaining ingredients, pour into pie plate. Bake 30 minutes, let stand 5 minutes before cutting.
Mix together Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonful on cookie sheet or pan. Bake at 450° for 8 to 10 minutes. Mix butter and garlic together; brush on warm biscuits.
Prepare cake mix per box instructions. If strawberries are frozen, thaw thoroughly. Prepare instant pudding per box instructions. In a very large bowl or punch bowl, layer the cake, strawberries, pudding, pineapple and cool whip. Repeat.
Mix fruit and drained chestnuts. Dissolve jello in water. Mix with fruit. Pour 1/2 of mixture in 9 x 13-inch pan and refrigerate 1 hour, then spread yogurt over all. Put other 1/2 of jello on top. Refrigerate. Makes 16 servings.
Mix flour and margarine until crumbly; add pecans. Press into 9 x 12-inch pan and bake at 350° for 20 to 25 minutes or until brown, then cool.
In saucepan, combine butter and sugar over medium heat until sugar dissolves. Bring to boil and cook until syrup reaches soft ball stage (234° to 240°). Remove from heat. Using tongs, dip cake cubes in syrup; roll in pecans. Place on waxed paper to cool.
In large bowl, mix pudding and whipped topping. Add pineapple, nuts and marshmallows. Chill.
Beat the cream cheese, sugar, and Crisco at high speed with mixer. Add 5 eggs, one at a time. Add remaining ingredients, beating until smooth. Pour into greased bundt or tube pan. Bake at 300° for 1 hour and 30 minutes (check for doneness at 1 hour and 20 minutes).
Generously grease and flour tubular cake pan. Combine sugar and mincemeat; mix well. Add 2 cups flour and 1 cup buttermilk. Mix well again. Add remaining flour and milk; mix well. Pour into cake pan and bake for 1 1/2 hours at 325°. Remove from oven, letting cool for about 10 minutes. Remove from pan. Remaining cake can be frozen.
Combine sugar and water; bring to a boil. Boil for 5 minutes; cool. Add lemon juice; place in freezer tray. Freeze. Serve scraped ice in sherbet glasses, topped with pineapple chunks, strawberries, bananas or oranges.
Bring sugar, margarine and canned milk to boil. Boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips and marshmallow cream. Add nuts and vanilla; beat well. Pour into greased 9 x 13-inch pan. Cool and cut into squares. Makes approximately 3 pounds.
Mix peanut butter and sugar. Add egg and soda. Chill dough. Form into 1 1/2-inch rolls. Cut into slim slices and place on ungreased cookie sheet. Crisscross with water dipped fork. Bake 10 minutes at 350°.
Parboil cauliflower and carrots for several minutes. Break cauliflower into flowerets. Slice carrots into 1/4 inch slices. Put vegetables into casserole and pour soup and milk on top. Melt butter or margarine in frypan. Crush crackers and stir into the butter or margarine to coat. Coat well. Put cracker mixture on top of casserole. Bake for 30 minutes at 350°. Serves 8.
In electric skillet, brown meat in oil. Add sauce and water. Simmer 2 hours. In the last 30 minutes, add vegetables and seasoning.
Cream butter and sugar. Add egg and vanilla. Mix dry ingredients together and blend into creamed mixture. Refrigerate 2 or 3 hours, after making into 2 rolls. Cut thin slices; flatten with glass. Bake 8 to 10 minutes at 375°.
Sift flour, baking powder, salt and soda. Blend in shortening; add milk. Work lightly. Roll out 1/8-inch thick; cut out. Bake in a well greased pan until brown at 400°.
Cream butter and sugar. Add eggs to butter mixture, one at a time, beating after each is added, sifting dry ingredients together. Add alternately with milk, then vanilla. Pour into prepared layer pans. Bake at 375° for about 30 minutes.
Butter baking sheet. Melt butter in a 2-quart saucepan over low heat. Add sugar; heat to boiling, stirring constantly. Stir in water and corn syrup. Cook over medium heat, stirring constantly, to 290° on candy thermometer.
Line casserole dish with Doritos. Spread chicken over chips. Mix soups together and pour over chicken and chips. Pour tomatoes on top. Sprinkle cheese over top. Bake at 350° for 15 to 20 minutes or until bubbly.
Mix with hands; shape into small balls and bake on an ungreased cookie sheet at 300° for about 20 minutes. Makes 5 to 6 dozen. Can be frozen in Ziploc bags.
Drain oyster and reserve juice; set aside oysters and juice. In a large sauce pot, heat butter over medium heat. Add onion and celery; cook until soft. Do not brown. Add milk, cream, salt, peppers and oyster juice. Bring to a mild boil and cook 5 minutes. Add oysters and cook until edges curl, about 3 to 4 minutes. Garnish with paprika, oyster crackers and hot sauce to taste.
Beat eggs until thick and light colored. Add sugar gradually, continue to beat. Blend in vanilla. Heat milk and butter until scalding. Beat into egg mixture quickly. Add dry ingredients a little at a time, mixing well. Grease and flour 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add broccoli, carrots, celery, scallions, garlic and ginger; stir-fry until crisp-tender, 4 to 6 minutes. Remove to bowl.
Bring corn syrup and sugar to boil. Remove from heat and stir in peanut butter. Pour over corn flakes and stir until coated. Spread on waxed paper and let cool. Break into pieces.
Mix all ingredients except cider. Boil 1 hour. Add cider and heat thoroughly. Strain before serving.
Heat water. Open jello into large bowl. Pour water over jello. Mix well. Add cranberry juice cocktail and applesauce. Let it set awhile, but not long enough to gel. Add lemon juice. Lightly grease a Pyrex dish and add mixture. Refrigerate until firm.
Squeeze lime into condensed milk. Pour into graham cracker crust. Chill until set.
Mix Cool Whip, condensed milk and lemon juice; beat until creamy. Add rest of ingredients. Pour into crust and chill for 2 hours before serving. Serves 6.
Put slice of homemade bread on bottom of container (best is plastic). Put cucumber slices, onion, garlic and dill on top of bread. Top with another slice of bread. Pour hot brine of water, vinegar, sugar and salt over the cucumber mixture. Cover and let stand for a day. Place in refrigerator. You can eat them after a day.
Preheat oven to 375°. Lightly grease cookie sheets. Sift flour, baking soda and cream of tartar; set aside. Mix butter, confectioners sugar, egg, vanilla and almond extract in a large bowl. Blend in flour mixture. Cover and chill 2 to 3 hours. Divide dough in half and roll each half 2/16-inch thick on a lightly floured board. Dip a cookie cutter into flour and press on dough to make various designs. Sprinkle with colored sugar or granulated sugar. Place on lightly greased cookie sheet. Bake 7 to 8 minutes or until light brown on edges. Cool on cooling rack. Makes 5 dozen cookies.
In a bowl, chop bananas. Add milk, sweetener, vanilla and water. Mix well. Over this, sprinkle flour, then baking soda. Stir this into liquid and spoon into muffin tins. Makes 11 to 12 muffins. Bake at 375° for 25 to 30 minutes.
Boil chicken and save broth. Cook spaghetti in broth. Dice cooked chicken and set aside. Saute in 1 cup chicken broth, the stick of butter, Ro-Tel, mushrooms and chopped onion. Add diced chicken. Drain spaghetti and add chicken mixture. Pour all in casserole dish and add cubed or shredded cheese. Bake until hot and bubbly.
Place chicken breasts in casserole dish. Cover with Swiss cheese slices. Mix soup and wine together; pour over. Mix stuffing mix and melted butter together; pour over. Bake at 350° for 45 to 60 minutes, until chicken is cooked.
In a punch bowl, crumble 1/2 of the cake. Top with 1/2 of the pudding. Layer with the cherry filling, 1/2 of the Cool Whip, the remainder of cake, pudding and Cool Whip. Top with coconut and nuts.
Mix pineapple and pudding together by hand. Fold in whipped topping. Cover and refrigerate for 1 hour or more.
Mix shortening, brown sugar, eggs, vanilla and buttermilk. Gradually add flour, salt, baking soda and baking powder. Add rhubarb and mix just enough to coat it completely with batter. Put in a 9 x 13-inch pan and sprinkle with cinnamon sugar. (I mix 2 or 3 tablespoons sugar with about 1/4 to 1/2 teaspoon cinnamon.)
Add vinegar and soda; cover and set aside. Cream margarine, sugar and eggs. Make a paste with cocoa and food coloring and add to mixture. Stir salt into buttermilk. Alternate adding buttermilk and dry ingredients to mixture. Add vanilla. Quickly add soda and vinegar to mixture and blend well. Bake at 350° for 30 minutes. (Do not overbeat mixture.) Ice layers with icing of choice.
Mix well. Pour into greased pan. Bake at 350° for only 30 minutes.
Split bean lengthwise and bury in sugar. Store this in a glass container and use in coffee, on cereal, or in baking. The longer the mixture sits, the stronger the sugar will taste of vanilla.
Stir milk, flour and sugar together in a bowl until free of lumps or until smooth. Melt butter in a deep baking dish. Pour milk, flour and sugar mixture into melted butter. Do not stir. Pour fruit into center of this batter mixture. Do not stir. Bake at 350° for 1 hour. Serve hot with milk or ice cream. Delicious and perfect every time.
Wash breast and pat dry. Place in shallow baking dish, skin side up. Dot with butter. Sprinkle with salt. Bake at 350° for 1 hour. Baste with pan drippings occasionally. Combine remaining ingredients. Stuff into breast cavity. Bake 30 minutes longer or until chicken is fork-tender.
Cook ground pork until no pink remains; drain. Stir in carrots, water chestnuts, soy sauce, sherry, cornstarch and ginger root. Mix well. Lay out one wonton wrapper at a time and spoon 1 teaspoon of filling onto the center. Brush edges with water and bring opposite corners together and pinch. Place on greased cookie sheet. Repeat until filling is gone. Brush wontons with margarine. Bake in 375° oven for 8 to 10 minutes or until light brown.
Mix together sugar, oil and eggs. Combine flour, soda, salt and cinnamon; add along with vanilla. Mix together apples and nuts; then add to mixture. Bake at 350° for 50 to 60 minutes in a greased 13 x 9 x 2-inch pan.
Combine melted margarine, egg, and cake mix. Spread dough onto a large greased pizza pan. Bake at 350° for 12 minutes. Let pizza pie crust cool. Mix powdered sugar, Cool Whip and cream cheese and spread over cooled crust. In the center of the pie pan arrange a small circle of pineapple chunks. Make a circle around the pineapple with cherry pie filling. Make a circle around the pie filling with sliced kiwi fruit, then make a final circle around kiwi fruit on the outside edge with sliced peaches. Yield: 10 servings.
Pour milk; add pudding and mix. Stir in whipped topping. Stir in 1 cup cookie crumbs. Spoon mixture into crust. Sprinkle with remaining crumbs. Freeze overnight. Before serving, let stand 15 minutes. Garnish with gumdrop flowers, made by flattening gumdrops and cutting with small cutter. Attach to a pretzel stick and stick in each serving. Serves 8.
Dissolve yeast in little lukewarm water to which one tablespoon of sugar has been added and allow to stand while mixing dough. Scald milk; add sugar and melted shortening. Pour into large bowl of mixer. Add eggs and turn to No. 2 speed. Add 2 cups of flour and continue to beat on No. 1 speed. Add dissolved yeast. Beat 4 or 5 minutes on medium speed. Add another cup or more of flour. Turn out on floured board and add enough flour to make it stiff enough to knead. Knead just enough to shape. Place in greased bowl and rise until double in bulk. Knead down well. Cut into two equal parts. Roll out each piece to the size of a pie or larger. I usually make the size of a pizza. Divide into 12 wedges or smaller pieces and roll, starting with the wide end. Place on pan with small end down. You can brush tops with condensed milk and sprinkle with poppy seed, if desired. Let rise until doubled in bulk and bake 15 minutes at 375°. It is good to preheat oven to 425°, then reduce to 375°.
Bake in unbaked shells at 300° for 10 minutes, then at 350° for 35 minutes.
First salt the chops and roll in flour, then brown lightly in small amount of oil or bacon fat in frypan; chops do not have to be thoroughly done at this stage. Then place rice in bottom of lightly buttered baking pan, spreading evenly.
Heat oven to 375°. Beat margarine and sugar until creamy. Add combined flour, baking soda, salt and spices. Mix well. Add egg and vanilla. Stir in oats. Drop by rounded tablespoons on ungreased cookie sheet, 8 to 9 minutes for chewy cookie; 10 to 11 minutes for crisp cookie. Makes 4 1/2 dozen.
Melt morsels in microwave. Add Eagle Brand milk. If mixture is too stiff, reheat in microwave. Add nuts. Pour into buttered 9 x 13-inch pan. Cool in refrigerator until hard. Cut into squares and enjoy!
Heat oven to 350°. Beat sugars, margarine, egg, vanilla, allspice and cinnamon until smooth and creamy. Stir in baking mix and nuts. Drop dough by slightly rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake until light brown, 12 to 15 minutes. Immediately remove from cookie sheet.
Cream butter and sifted powdered sugar well. Add egg and flavorings. Mix. Add dry ingredients gradually. Mix well. Press a small amount of dough through a cookie press onto ungreased cookie sheets. Choose desired shapes on cookie press. Bake at 400° for 6 to 8 minutes.
Dissolve gelatin in boiling water. Add cold water. Stir in raspberries until separated. Add undrained pineapple. Chill until very thick, then stir to distribute fruits evenly. Pour into 9 x 5 x 3-inch loaf pan or a 1 1/2-quart mold. Chill until firm. Serves 10.
Cream together sugar and butter. Beat eggs separately. (Fold in whites after all other things are added.) Mix all together. Pour into 2 greased and floured Bundt or angel food cake pans or 4 loaf pans. Bake at 350°. Cool. Wrap in foil for several weeks. (Not required, but it tastes wonderful if you do.)
Combine all ingredients, except eggs, with mayonnaise. Place on nest of lettuce. Chill thoroughly. Garnish with wedge of hard-boiled eggs.
Prepare 6 squares of heavy-duty doubled foil. Oil lightly one side. Core apples and scoop out to make larger cavity. Combine beans with marmalade and fill apples. Wrap and seal packages. Place on medium-hot coals for about 30 minutes.
Cut and wash large handful of fresh collard greens. In large pot, brown sausage, onion and garlic. If turkey sausage is used, add olive oil (or other oil) to coat pan and avoid sticking. As ingredients cook on low heat, cut the greens by first cutting out the thick center stem, then cut the leaves in 1 to 2-inch pieces (small). Begin adding the cut greens to the cooking sausage mixture. Let saute just slightly, then add just enough water to prevent any sticking. Greens should simmer until tender, from 30 minutes to 1 hour. As they cook, add lemon juice, salt, pepper, small amount of cumin and hot pepper sauce to taste. Hot pepper sauce is hot peppers in vinegar, canned.
Place chicken evenly into bottom of frying pan. Add 1 cup of water and spray with butter. Sprinkle other ingredients over chicken to cover. Cook on medium heat. After turning chicken, sprinkle spices again. Continue cooking and turning chicken every 5 minutes. Cook until chicken browns.
Melt margarine. Add brown sugar. Heat for a few minutes. Add milk gradually and bring to a boil. Let cool 10 minutes. Add enough xxxx sugar until consistency desired.
Spread 1 to 2 tablespoons pizza sauce on each muffin. Place 1 slice pepperoni on sauce. Top with cheese. Bake at 400° for 8 to 10 minutes or until cheese is bubbly.
Mix cream cheese, onions and Worcestershire sauce, Spread on the bottom of a shallow dish (pie tin size). Pour cocktail sauce over this first layer. Then spread deviled ham over the cocktail sauce evenly. Sprinkle shredded Cheddar cheese over this last layer, if you wish. Crackers or corn chips are best for dipping.
Chop green onions and pastrami. MIx cream cheese, onion and pastrami together. Form into a ball or log. Roll in Bac*Os and refrigerate overnight. Serve with crackers of your choice.
Remove boudin from casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg, then into bread crumbs. Deep fry balls in cooking oil at about 325° until lightly browned. Drain on paper towels. Serve hot with toothpicks. Makes 20 to 25. This is a simple and excellent appetizer or hors d'oeuvre.
Chop ham slightly, dice cheese into small pieces. Mix ingredients and add to the ham and cheese. Spread onto buns. Wrap in foil. Store in refrigerator overnight or freeze for a later date. Heat oven to 450°. Bake 15 to 20 minutes. Makes 18 to 20 sandwiches. Great to keep in the freezer for unexpected company.
Stir almond extract into pie filling. Set aside. In a large mixing bowl, mix oil, sugar, vanilla, and orange juice. Add eggs one at a time, beating 1 minute after each. Mix flour and baking powder together, and add gradually to batter. Put 1/2 the batter into greased 9 inch x 13 inch pan.	Spread cherries over batter. Cover with remaining batter.
Mix all dry ingredients. Add all other ingredients. Bake at 350° for 50 minutes.
Blender is used to blend cucumbers. Add other ingredients; blend thoroughly. Chill. Serves 4. Great on a hot summer day with crackers or bread.
Bring unpeeled new potatoes to a boil and simmer 20 minutes. Drain and cool slightly; peel if desired. Cut potatoes into 3/4-inch pieces.
Mix together oil, cooked prunes, chopped apples, eggs and sugar. Add orange rind and mix well. Add salt, soda, cinnamon, cloves and nutmeg, mix well then add flour and mix. Add nuts, coconut and raisins. Mix well, take a teaspoon of mixture and drop on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes, more or less depending on thickness. Makes 9 to 10 dozen. These cookies freeze well.
Saute onion in margarine. Add all other ingredients and stir well. Bake in 350° oven for 45 minutes.
Preparation time: 25 minutes. Refrigeration: 30 minutes. Cook: 45 minutes.
Prepare cake mix as directed on package. Bake as directed in a 9 x 13-inch pan. Mix together in saucepan 1 cup sugar, marshmallows and 1 cup milk. Bring to boil. Remove from heat and add coconut. Pour this mixture over cake as soon as it comes out of oven. Let cool. Place 1/4 cup milk, 3/4 cup sugar and 1/4 cup margarine in pan. Bring to a boil. Stir in chocolate chips. Top cake with this mixture. Refrigerate overnight. Very rich.
Rub chops with fresh grated garlic. Press bread crumbs into chops. Brown in butter. Set aside. Prepare rice in 9 x 12-inch baking dish. When about 1/2 of water is absorbed, lay browned chops on top. Cover with foil and bake at 350° for 30 minutes. Uncover, add shredded cheese over rice and chops. Cook until cheese is bubbly. Serve.
Grease a large bundt pan. Cut biscuits into quarters. Combine cinnamon and sugar. Roll each piece of biscuit in the cinnamon/sugar mixture. Arrange pieces of biscuits in bundt pan. Melt margarine and brown sugar. Pour over sugared biscuits. Bake in preheated 350 degree oven for 30 to 40 minutes. Cool bread 10 minutes in pan. Remove from pan and serve.