HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the cream cheese and soup over warm heat. In a bowl, combine the celery, onion and mayonnaise. Warm the gelatine and water together until dissolved. Add all ingredients together and put into a mold sprayed with Pam.
Boil potatoes for about 1 hour. Let cool for about 1 1/2 hours. Dice up pickles, onions and potatoes. Boil the eggs for about 15 minutes. Dice eggs up. Mix together eggs, potatoes, pickles and onions. Then mix mayonnaise and mustard together and blend in with eggs, potatoes, onions and pickles. Add salt and pepper to taste, then drop 1 drop of vinegar.
Let cream cheese soften at room temperature. Shred dried beef into small pieces. Add sour cream to cream cheese and blend well. Add beef, onion, Accent and Worcestershire sauce to cream cheese. Stir until well blended. Refrigerate in serving dish until ready to serve with veggies or crackers.
Preheat oven to 350°. In 13 x 9-inch pan, melt butter in oven. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars.
No. 1: Place salted brisket in deep glass or enamelware casserole dish. Cover with veggies and spices. Tightly cover dish & place in refrigerator for 3 to 4 days.
Whip softened cream cheese and sugar together. Fold in whipped cream and well-drained crushed pineapple. Spoon into pie shell. Chill thoroughly, about 2 hours until filling is set.
Cut meats in cubes and saute in fat, stirring occasionally to brown evenly. Add seasonings and tomatoes. Simmer for 1 hour, adding potatoes after 30 minutes of cooking. Add more tomatoes, if necessary.
Stir raisins and bourbon together and let stand for 1 hour. Preheat oven to 325°. Cream butter and gradually beat in brown sugar. Add eggs, one at a time, beating after each egg. Mix next five ingredients; mix well. Add raisins in bourbon, then add remaining ingredients; mix well. Drop by teaspoon onto buttered cookie sheets. Bake about 15 minutes. Remove to cake racks to cool.
Soften	cream cheese.	Blend other ingredients well. Allow to set in refrigerator few minutes for flavors to mix.
Mix cake according to the directions on box. Mix in blender for best results. Bake 20 minutes at 350°. Cool cake. Mix together softened cream cheese, instant pudding and milk. Spread mixture over top of cooled cake. Drain the pineapple well and put on top of pudding mixture. Put Cool Whip on top of pineapple. Sprinkle top with chopped nuts. Refrigerate several hours or overnight. This dessert will keep in refrigerator one week.
Line 8 or 9-inch pan with foil. Grease foil with margarine and set aside. In heavy saucepan, melt chips with milk. Add salt. Remove from heat. Stir in nuts and vanilla. Spread evenly over buttered foil. Chill 2 hours. Turn fudge onto cutting board and remove foil. Cut into squares. Store, covered, in the refrigerator.
Take vanilla ice cream and let sit out a few minutes to soften. Stir in a cup of crunchy peanut butter. Place in crumb crust and drizzle chocolate syrup over top. Put in freezer until ready to serve. Cut and serve immediately.
Saute sausage and drain. Put sausage in 9 x 13-inch baking dish to cover bottom. Sprinkle bread cubes on top of sausage. Mix eggs, dry mustard, salt, baking powder and milk (stirring together well). Pour egg mixture over sausage and bread. Cover top with grated cheese. Let sit overnight in refrigerator. Bake at 375° for 45 minutes.
Cream butter and sugar. Beat in eggs. Sift flour, and add soda with 1/2 teaspoon nutmeg. Mix into batter. Fold in nuts and raisins.
Boil potatoes in their skins in salted water with a couple of bay leaves. Let cool. Peel and shred in a greased 9 x 13-inch pan. Cover with sour cream, cream of chicken soup, melted margarine, chopped onion, salt and pepper. Add Cheddar cheese on top. Bake at 350° for 30 minutes.
Prepare instant mashed potatoes by instructions on box. Boil hot dogs. Cut each open and place on a cookie sheet. Fill with mashed potatoes. Sprinkle with Parmesan cheese. Fold American cheese from corner to corner. Place half a slice on each hot dog. Bake at 325° until cheese begins to melt.
Melt butter; stir in cream cheese. Add Bisquick and mix thoroughly. Drop by teaspoonfuls in greased miniature muffin tins. Bake at 400° until brown (approximately 12 to 15 minutes). Makes 24.
Line Yodels around edge of 20-inch spring-form pan. Put ice cream in middle, pushing Yodels against sides of pan. Top with Cool Whip and then chocolate chips. Freeze 24 hours.
Spread pork chops with a thin coating of mustard. Combine flour, salt and pepper in a bag. Shake chops in the bag to coat with flour, then brown in oil in a heavy skillet. Place chops in baking dish. Cover with soup. Cover. Bake in moderate oven (350°) for 60 minutes. Place chops on a platter. Spoon rice on each chop. Add 1 cup of water to liquid; bring to a boil. Thicken it. Serve as gravy over mashed potatoes.
Boil until it hairs 5 pounds sugar and 1 1/2 pints water. Add powdered alum. Boil two minutes longer and stir in petals of roses, 40 white and 50 red clovers. Let stand 10 minutes, no more. Strain and put into hot sterilized jars.
Cream butter and sugar. Add flour, egg, vanilla and salt. Mix thoroughly. Add coconut and nuts. Mix with hands. Do as pastry. Put half of the dough in an 8 x 8-inch pan. Spread jam on top of dough. Crumble rest of dough over top. Bake at 350° until golden brown, about 15 minutes. Cool and cut into squares for serving.
Mix all ingredients together. Roll into teaspoon size balls. Place on cookie sheet, flatten and bake at 400° for 10 to 12 minutes. Remove from cookie sheet and roll in powdered sugar. After all are powdered, roll in powdered sugar again. Repeat a third time. The cookies must be warm for the sugar to stick.
Spray Bundt pan with Pam. Place frozen rolls around bottom. Sprinkle dry pudding over rolls. Drizzle melted margarine on next. Top with sugar and cinnamon (mixed together). Sprinkle nuts on. Place in a cold oven overnight. Rolls will rise. Cook at 325° for 30 to 35 minutes the next morning.
Place chicken, vinegar, water, salt, pepper, bay leaf, garlic, ginger and hot pepper in a saucepan. Simmer, covered, for 30 minutes or until chicken is tender. Drain, reserving sauce.
Place layer of potatoes on bottom of greased casserole dish. Add layer of carrots, meat and onion. Repeat layers, then add green pepper, tomato sauce and water. Bake for 1 1/4 hours at 350°.
Push a small hole in the center of biscuits. Let the oil get hot in a skillet. Place biscuits in skillet. Constantly turn biscuits until crispy brown.
In glass pie plate combine rum, sugar, butter and lemon juice. Add bananas and toss well. Broil 3 inches from heat, stirring once, about 5 minutes until lightly browned.
Pull inside of bread slices into small pieces; soak well in beaten egg with mustard and seasonings; add crabmeat. Form into cakes and cook until brown in very hot vegetable oil or hot bacon drippings. Makes six big cakes.
Mix all ingredients well. Pour into greased bread pans or greased coffee cans 11- 13 oz. at 325 for 1 hour.
Heat oven to 350°. Mix about 1/2 of the cake mix, margarine, vanilla and eggs in a large bowl until smooth. Stir in remaining cake mix, chocolate chips and nuts. Drop dough by teaspoonfuls, about 2-inches apart onto ungreased cookie sheet. Bake 10 to 20 minutes (center will be soft). Cool slightly; remove from cookie sheet. Makes about 5 dozen.
Mix and drop into ungreased muffin tins. Bake in 400° oven 12 to 15 minutes, until light brown. Serve hot, without butter.
In saucepan, combine first 3 ingredients. Mix well and then add remaining ingredients. Cook on medium heat until it becomes play dough.
Place beans and salt in a large saucepan; add enough water to cover beans. Over moderate heat bring water to a boil. Reduce heat to low, cover pan, and simmer beans until tender. (about 1 1/2 hours)
Mix all these ingredients together. Then beat up 1 package Dream Whip. Mix with cake and pineapple mixture. Let set up for 12 hours in refrigerator in a tube pan. Then set cake pan in hot water for a few seconds to loosen cake. Then place cake on plate. Beat other package Dream Whip for icing and top with Angel Flake coconut.
Soak bread crumbs 15 minutes in milk. Melt butter; add cheese and, when cheese has melted, add soaked crumbs, egg (slightly beaten) and seasonings. Cook 3 minutes; pour over toasted or plain crackers which have been spread sparingly with butter, on a plate.
Boil to soft ball stage. Add 1 teaspoon vanilla. Add 2 cups nuts. Spread to cool on waxed paper.
Mix sugar, cream of tartar and milk. Boil slowly, stirring constantly, to soft ball stage (238°). Remove from heat. Add butter, vanilla and peanut butter. Do not stir! Let cool at room temperature. When lukewarm, beat until creamy and spread in a greased 9-inch square pan. Place in refrigerator until set (approximately 1 hour). Cut into squares.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan.
In pie pan, place 1st crust. In large bowl, mix chicken breasts, both soups and the can of DRAINED Veg-All. Pour mixture into pie crust. Place 2nd crust over top and pinch edges together. Cut 1-inch slits in top. Bake at 350° for 55 minutes. Let cool, then serve.
Make the instant pudding as directed on package and let set in refrigerator 5 to 10 minutes. Next, fold in the Cool Whip with the chilled pudding.
Melt butter in a 15 x 10 x 1-inch pan. Spread pecans evenly in pan. Bake at 300° for 30 minutes, stirring every 10 minutes. Place white chocolate in top of a double boiler over hot, not boiling, water. Cook until candy melts. Let cool 2 minutes. Add pecans and stir until coated. Drop by rounded teaspoonfuls onto wax paper. Cool completely and store in airtight container.
Scald milk, add sugar, salt and butter. Cool to lukewarm. Dissolve yeast in water. Combine yeast, milk and 3 cups flour. Beat until smooth. Add rest of flour and turn out on lightly floured table and knead until bubble gum stage. Place in greased bowls; cover and let rise 1 to 1 1/2 hours. Punch down and knead a few times. Separate and put in greased pans. Let rise until almost double in size. Bake in 450° oven for 25 to 30 minutes.
Mix together beef, milk and soup. Place in a loaf pan. Top with catsup and bake at 350° for 1 hour.
Place onions, salt and cucumbers in a large pan and cover with ice; mix well. Let it set for 3 hours; drain off water.
In a saucepan, combine cheese, milk, butter and onion salt. Mix until well blended. Cook over low heat, stirring constantly until cheese is melted. Add corn; mix well. Cook until corn is heated. Garnish with parsley and paprika.
Combine all ingredients together (except ribs) and cook over medium heat for about 10 or 15 minutes. Pour barbecue sauce over ribs and marinate for about 2 days, turning ribs over in sauce each day. On second day, barbecue on grill or in oven with leftover sauce poured over ribs as needed for flavor.
Unwrap Kisses. Place one Kiss in the middle of each biscuit and roll biscuit around Kiss. Dip biscuit in melted butter. Roll biscuit in cinnamon and sugar mixture. Place biscuits in a pie pan. Bake at 350° for 15 minutes or until browned.
Combine all ingredients; mix well. Store in airtight container. To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup boiling water; stir well. Yields about 33 servings.
Heat sugar and syrup until it boils and the sugar melts completely. Remove from heat and stir in peanut butter. Add corn flakes. Place on waxed paper with teaspoon. Roll into ball with hands if desired or into a rounded mound.
Combine ingredients in large bowl and mix well. Store cocoa mix in an airtight container. To serve, place 1/3 cup mix in cup. Add 1 cup boiling water and stir well. Yields 5 cups or 15 servings or microwave water in cup and add 1/3 cup of mix to hot water.
Put sugar, shortening and salt into a large bowl. Add 1 cup flour and 1 cup buttermilk (that you have added soda to), then alternate the rest of the milk and flour. Roll out very thin and cut into shape. Bake in a 350° oven until light brown.
Put roast in 3 quart roaster filled 1/2 with water. Add garlic salt, oregano, rosemary, seasoned salt and bouillon cubes. Cover and simmer 8 hours. Remove fat and bones. Shred beef. Serve on buns.
Combine all ingredients in bowl; mix well. Store in covered container. Mix 3 tablespoons mix in 1 cup boiling water.
Marinate steak in sauce (cornstarch, wine, soy sauce and sugar) approximately 1/2 hour. In hot skillet, put 2 tablespoons oil, 1/2 teaspoon salt and broccoli. Stir-fry until dark green. Put in bowl.
Sift together flour, baking powder and salt. Cream butter, gradually blend in sugar. Add eggs, one at a time, and beat until light and fluffy. Add vanilla. Gradually blend in dry ingredients, beating well after each addition. Fold in dates and nuts. Spread evenly in a greased rectangular pan (7 x 11 x 1 1/2-inch). Bake in a moderate oven (350°) about 30 minutes, until firm when lightly touched. When cool, sprinkle top with confectioners sugar and cut into bars. Makes about 30.
With mallet or back of meat chopper, flatten out steaks until they are very thin. Melt butter and allow to get very hot. Season steaks with salt and pepper. Place in pan and cook 1 minute. Turn steaks and cook for another minute. Add onions and mushrooms, finely sliced, and cook for 30 seconds. Add Irish whiskey. Place steaks and vegetables on a platter and set aflame. Garnish with chopped parsley after flames are blown out (about 30 seconds). Serves 2.
Set oven to 425°. Place margarine or butter in a 13 x 9 x 2-inch baking pan. Place pan in the oven about 3 minutes or until margarine melts. Stir together the egg and milk. Dip pork chops in egg mixture. Coat with stuffing mix. Place chops on top of melted margarine in pan. Bake 20 minutes. Turn. Bake 10 to 15 minutes more or until pork is no longer pink. These are delicious and so tender!
Preheat oven to 350°. Mix butter and sugar. Add eggs and beat well. Add remaining ingredients and pour into unbaked pie shell. Bake for 30 to 35 minutes.
Bring milk, oleo, sugar and salt to boil, let cool. Mix water and yeast; add to cooled milk. Add flour and let set for 2 hours in warm place. Knead, roll to 1/2 inch. Cut rolls and place on cookie sheet. Let stand for 1 hour. Bake at 450° until brown.
Melt butter and add Oreos. Place mixture on 9 x 11-inch pan until flat. Smooth ice cream for next layer. Freeze. Before serving, spread frosting over ice cream. Spread Cool Whip on top. Serve immediately.
Put all ingredients in large bowl and beat with mixer for 20 minutes or combine in the blender for 5 minutes.
1. Mix first three ingredients together into crumbs. Reserve one cup. 2. Add boiling water, baking powder to molasses. Stir until bubbling then add to crumbs. Stir 3. Place in greased pan. Top with reserved crumbs. 4. Bake at 350° for 45 minutes.
Butter halves of buns. Dice ham. Chop celery and onion and mix. Add salad dressing to make this barely moist. Spread on buttered bun halves. Top with grated cheese and leave opened face. Cover pan with foil. Bake in 400° oven for 20 minutes.
Heat water to boiling. Add macaroni and cook until tender; drain. Add tomato juice to macaroni; heat. Add salt and pepper to taste.
Thaw crab meat and cut into bite size pieces; cut shrimp into bite size pieces. Add all the ingredients together and chill. This recipe can be cut down to serve two people.
Combine flour, cheese, nuts, salt and paprika. Stir in oil. Set aside 1/2 cup of crust mix. Press remaining mix to bottom and up sides of 9 or 10-inch pie dish. Bake at 400° for 10 minutes; remove.
Place strawberries and banana pieces in 8-inch square pan. Freeze until firm, about 30 minutes. Place strawberries, banana pieces and remaining ingredients in blender container. Blend until thick and smooth. Makes 2 (1-cup) servings.
Mix together cake mix, melted butter and 1 egg. Press mixture into a 10 1/2 x 17-inch greased cookie sheet. Sprinkle chopped pecans over crust. Mix together cream cheese, powdered sugar, eggs and vanilla (beat with mixer to get a real smooth texture). Spread this mixture over crust and pecans. Bake at 350° for 35 minutes or until golden brown. Cool at least 1 hour before cutting.
Saute margarine, green onions and bell pepper. Mix remaining ingredients and pour into oblong casserole dish. Add saute mixture. Bake at 350° for 45 minutes, uncovered.
Melt cream cheese with soup. Mix water with mayonnaise. Heat. Add gelatin, celery and crab meat. Pour into mold and chill until set. Spread on crackers to serve.
Drain beans and cook in a little water with bacon seasoning; drain. Mix all ingredients except onion rings. Place in baking dish and bake at 325° for 30 to 45 minutes. About 10 minutes before it is done, top with onion rings.
Toss fruit well with 1 cup flour. Mix margarine, sugar, eggs, flour, cinnamon, cloves, nutmeg, and grape juice and pour over fruit. Mix well and put in well greased pan. Bake at 350 degrees until done.
Mix the instant pudding as directed on the box; set aside pudding to chill after mixing. Combine cream cheese and sugar together, then add Cool Whip and blend. Add pudding and chill.
Heat oven to 350°. Mix meat, salsa, corn, salad dressing and chili powder. Layer chips, mixture and cheese in a 2-quart casserole dish and bake 20 minutes until hot. Top with lettuce and tomato, if desired.
In large mixing bowl, beat cream cheese until fluffy. Slowly beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pie shell. Chill three hours or until set. Top with strawberries and desired amount of glaze. Refrigerate.
Beat egg whites until stiff. Cook sugar, salt, syrup and water to spin thin thread. Add 1/2 to egg whites. Then cook remaining half to firm ball and mix all together; beat until stiff enough to drop by spoonful on greased wax paper. Be sure and use pure cane sugar and make on a sunny bright day.
Place carrots, dates, water, raisins, butter and spices in a pan and bring slowly to a boil and simmer 5 minutes. Cool. Puree in blender.
Combine all ingredients in a 2-quart saucepan. Cook over medium heat until thoroughly heated. Serve hot.
Combine all ingredients and mix well. Turn into lightly buttered casserole dish. Cover and bake at 350° for 30 minutes. Remove cover and continue baking for 15 minutes. Serves 6.
In 4-quart saucepan over medium heat, heat rhubarb, water, lemon juice and 1/2 cup sugar to boiling. Reduce heat to low; cover and simmer 10 minutes or until rhubarb is tender. Pour mixture in 8 x 8-inch baking dish. Preheat oven to 425°. In medium bowl with fork, stir flour and 1/4 cup sugar. With pastry blender or 2 knives used scissor-fashion, cut butter into flour mixture until mixture resembles coarse crumbs. Sprinkle flour mixture over rhubarb. Bake 25 minutes or until crumbs are golden. Serve warm with half and half or ice cream.
Microwave mushroom caps on High 1 minute. With slotted spoon, transfer to bowl of ice water with cubes. Now place on paper toweling, stems down, and pat dry. Mix onion, celery, capers, mustard and mayonnaise. Stir in tuna. Divide among caps, mounded. Garnish with dill.
Preheat oven to 350°. Spray or grease loaf pan lightly, then flour lightly. Mix flour, baking powder, salt, cinnamon, nutmeg and ginger. Blend until creamy margarine or butter, sugar and vanilla. Beat in eggs, banana pulp and chopped nuts. Sprinkle cinnamon-sugar mixture on top of unbaked loaf. Bake 1 hour.
Blend ingredients, except sherbet and fruit. Mix in the orange sherbet. Float strawberries with green stems, orange slices and pineapple chunks. Use ice cubes in punch bowl only.
Dissolve jello in pineapple; over low heat, bring to boil. Cool this to room temperature, then add 2 cups buttermilk. Add Cool Whip and mix well. Chill overnight.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread onto bottom of crust. Pour 2 cups milk into bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired.
Fry onions with margarine. Mix ketchup, water and flour until smooth. Add all other ingredients to mixture and blend well. Cook sauce for 1 hour on medium heat. Stir often.
In large bowl, layer first 5 ingredients, beginning with lettuce and ending with peas. Mix together well the mayonnaise, sugar, seasoned salt and garlic powder. Spread all over the top of the salad. Cover bowl with plastic wrap. Refrigerate overnight.
Mix vinegar, sugar, nutmeg, celery seed, turmeric and black pepper in pot and bring to a boil. Pour over squash and bring to a boil and boil for 20 minutes. Put in jars and seal.
Mix first three ingredients, then add cottage cheese and Cool Whip. Pour into oblong Pyrex dish. Refrigerate to set.
Preheat oven to 400°. Grease muffin pans or use paper cups. Rinse blueberries with cold water. Drain. Empty muffin mix into bowl. Add egg, orange juice and orange peel. Fold in berries. Fill muffin cups. Bake at 400° for 15 to 20 minutes. Cool 5 to 10 minutes.
In greased 9 x 13 pan, spread olives on bottom. Mix remaining ingredients and pour over olives. Bake @ 350° for 35 minutes. Cut into 1inch squares.
Mix together the first 6 ingredients; let stand 1 hour. Add the remaining ingredients. Mix thoroughly. When enough flour has been added to make a soft dough, grease dough well. Also grease the bowl. Let stand for 30 minutes. Work down and grease again. Let rise for 1 hour. Work out into 3 loaves; let rise again.
Bake until cheese is melted and casserole is heated through. This is a great dish to carry for events. It keeps well.
Mix first 3 ingredients. Add all the flour you can stir in. Let stand a while. Add flavoring and more flour. This is plain cookie. One can either add pecans, raisins or both. These are good either way. Let stand 5 minutes after placing cookies on a well-greased pan or bake right away at 325°. Makes 64.
Lightly grease 9 or 10-inch pie plate. Sprinkle bacon, cheese and onion evenly on bottom of pie plate. Place remaining ingredients in blender container. Cover and blend on high speed for 1 minute. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean (350° for 50 minutes). Let stand 5 minutes before cutting. Refrigerate any leftover quiche. Makes 6 servings.
Brown beef in skillet. Drain and stir in remaining ingredients. Simmer, uncovered, 10 minutes. Makes filling for 12 shells.
Rinse beans in running water; cover generously with water and let soak overnight. Bring water and beans to a boil and cook for 2 1/2 hours, checking frequently to see that beans have enough water to prevent scorching.
Bring to hard boil the first 5 ingredients for 5 minutes. Remove from heat. Add chocolate chips and vanilla. Pour into 8 x 8-inch square pan. Cannot be doubled.
In olive oil, brown the ground beef and onion. Drain. Add the 1/2 teaspoon salt, dash of pepper, garlic salt, basil, oregano, tomato sauce and paste. Mix together and simmer.
Bring 4 quarts water to a boil; add cauliflower, broken up to make 6 quarts flowerets. Cover; remove from heat and let stand while preparing vinegar mixture. Combine 1 1/2 quarts water with vinegar, sugar, onion, salt, mustard seed, celery seed and turmeric. Tie cloves and the pepper in cheesecloth. Add to vinegar mixture. Bring to boiling point; boil, uncovered, 5 minutes. Drain the cauliflower. Pour hot vinegar over cauliflower; add pimientos. Boil 3 to 5 minutes until tender-crisp. Remove spice bag. Pack into jars and seal. Makes 5 quarts.
Over medium heat, brown meat and onions. Drain off fat. You will need a casserole dish. In 3 layers, put meat on bottom, vegetables on meat and potatoes on vegetables. Heat oven to 375°. Bake for about 45 minutes or until golden brown.
Saute diced onion, celery and pepper in butter. Add meat and remaining ingredients. Bring to a boil. Cover. Lower heat; simmer for 1 hour. Best made day before.