HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together and pour into 10 small pastry shells. The secret is syrup and cream. Any nice rich pastry is good for this recipe. Bake at 375° for 25 to 30 minutes.
Preheat oven to 350°. Drain cherries; reserve syrup. Into a 2-quart casserole dish, layer vanilla wafers, cherries and marshmallows. Pour reserved syrup evenly over marshmallows. Bake 15 to 20 minutes or until golden brown. Serve with ice cream or whip cream.
Flour chicken and brown in a little oil and half of the margarine. While it is browning, put the rice, salt and pepper into greased casserole and strew onion on top. Put mushrooms (juice and all) on. Arrange chicken on top. Pour bouillon over it. Dot with rest of margarine. Cover and bake at 350° for 1 hour.
In an 8 to 10-inch square microwavable dish, layer the cream cheese, then chili, then shredded cheese. Microwave on High 2 to 3 minutes, or until cheese is melted. Serve with nacho chips. Good!
Coat 8-cup mold with nonstick cooking spray. Layer blueberries, strawberries and nectarine slices in mold. Set aside. In medium saucepan, combine cranberry apple juice, unflavored gelatin, honey and 1 1/2 cups water. Let stand 5 minutes. Cook juice-gelatin mixture over low heat for 5 minutes until gelatin is dissolved, stirring constantly. Carefully pour mixture into mold with fruit. Chill 3 hours until firm.
Mix all ingredients together and marinate pork tenderloin for at least 5 hours. Cook on grill.
Cream the cream cheese. Add nuts and garlic. Roll in 2 long rolls. Mix paprika (2 to 3 tablespoons) and chili powder (3 tablespoons). Sprinkle on wax paper. Roll cheese balls in mixture, wrap and chill. Slice and place on Ritz crackers or corn chips. Place sliced olives on top.
Bring to boil. Spray or brush on chicken over fire pit. Yields 25 to 50 halves.
Blend sugar, flour and salt with th softened cream cheese. Add heavy cream. Fold in beaten egg whites. Bake in a 350° oven for 1 hour and 10 minutes in a spring-form pan. Use graham cracker crumbs for the bottom of the cake. Use red canned cherries for a topping, if you wish.
Mix sugar, syrup and margarine. Add eggs and pecans. Fill shell with mixture. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes. Pie should cool before cutting to ensure a good texture.
Cut chicken into 3/4-inch pieces. Marinate in soy sauce, sugar, some salt and pepper and 1 teaspoon cornstarch. Let set 30 minutes. Sprinkle carrots, potatoes and yellow onion with 1 teaspoon cornstarch. Brown both sides of chicken until golden. Remove with strainer and drain on paper towel. Brown vegetables and drain.
Beat first 5 ingredients well. Add remaining ingredients. Roll dough into small balls. Toss with sugar and place on a cookie sheet. Bake at 350° for 8 to 10 minutes.
Preheat oven to 425°. Combine all ingredients with fork to make stiff dough. Drop by heaping tablespoonfuls 1-inch apart on lightly greased cookie sheet. Bake 15 minutes until lightly browned.
Cook cranberries in boiling water until tender (1/2 cup). Strain and add 2 cups sugar, lemon gelatin and remaining cup of boiling water. When cool, add nuts, grapes and drained pineapple. Pour into mold and chill until firm. (Use scant cup of boiling water). Serves 12.
Let shortening cool and mix in sugar and vanilla. Beat in the 4 eggs, one at a time, beating well after each is added. Sift together flour, baking powder, salt and cocoa. Stir into wet mixture and add nuts. Spread batter in greased pan and bake for 25 minutes at 350°.
Preheat oven to 350°. Reconstitute cranberries in boilling water and drain. Combine dry ingredients in a large mixingbowl. In a separate bowl, combine wet ingredients; stir wet ingredients into dry ingredients. Mix in orange zest and cranberries. Pour batter into greased large muffin tins. Bake at 350° for 25 to 30 minutes, until toothpick inserted in center of muffin comes out clean.
Cook potatoes in water until tender. Cool, peel and dice. Fry bacon in pan and drain on paper towels. Saute onion in bacon drippings until golden. Add onions and any bacon drippings to potatoes. Sprinkle with salt and pepper. Add mushroom soup, cheese and crumbled bacon. Bake at 350° for at least 20 minutes or until thoroughly hot. Serves 8.
Peel, score and slice cucumbers, very thin. Combine rest of ingredients and marinate cucumbers overnight. Drain and serve as a side dish.
In large skillet, cook bacon until crisp. Drain off excess fat. In skillet, saute sliced onion until soft. After boiling potatoes, cool, peel, slice and place with onions. Add sugar, white vinegar, oil and broth. Season with salt, garlic powder, nutmeg and white pepper. Crumble bacon and add to potatoes. Steam and simmer until desired consistency.
Break up bread into small pieces and set aside. In a bowl, beat eggs, sugar and melted butter; mix well. Add pineapple with juice and mix well. Add bread and stir to coat. Pour into greased casserole dish. Bake at 350° for 40 minutes or until golden brown.
Cream butter and sugar; beat egg and vanilla. Mix in zucchini and stir in dry ingredients. Stir in nuts and chips. Drop on greased sheet. Bake at 350° for 15 minutes.
Cream together butter and 1 1/4 cups sugar. Add eggs, one at a time. Sift together flour, salt, soda and 1 teaspoon cinnamon. Add to creamed mixture. Mix 1/4 cup sugar, 1 teaspoon cinnamon and walnut or pecan halves. Shape dough into small balls and roll in sugar mixture. Place on greased baking sheet. Press nut halves in each. Bake in 375° oven for 10 to 12 minutes. Makes about 5 dozen.
Puree half of the watermelon with 1 cup of the water. Pour into a pitcher. Add the rest of the fruit, water, sugar and lime juice to the blender and puree. Add this to the juice in the pitcher. Pour over shaved ice and garnish each glass with a lime wedge. Serves 6.
Sprinkle salt, pepper, garlic, onion, oregano and sweet basil heavy once around the pot. Pour some oil in bottom of pot; then add ingredients. Add sausage and steak; add chicken later. Approximately 1 hour before sauce is done, then add raw meatballs. Should cook at least 3 hours. Skim off oil and excess occasionally while cooking.
Mix first 3 ingredients. Set aside. Combine all dry ingredients. Add milk, oil, 2 eggs and 1/2 teaspoon lemon juice to dry ingredients. Mix well. Fold in nuts and raisins. Pour 1/2 batter in pan. Top with cream cheese mixture. Top with remaining batter. Bake at 375° for 45 to 50 minutes.
Brown ground beef and onion in skillet. Add salt and pepper. Drain excess grease. Add catsup, sugar and vinegar. Mix well. Allow to simmer a few minutes. Place on sliced bread or hamburger buns and serve.
Brown ground turkey with onion and garlic. Discard fat that cooks out of meat. Mix together tomato sauce, red pepper, chili powder, parsley leaves, oregano, basil leaves and paprika. Mix together cheeses. In 13 x 9 x 2-inch baking dish, spread about 1 cup sauce mixture. Arrange a layer of 3 uncooked lasagna strips; top with some sauce mixture, cheese mixture and ground turkey mixture.
Cream butter and sugar fluffy. Add well beaten eggs and blend thoroughly. Chop nuts and fruits in medium pieces. Mix with part of flour. Sift together remaining flour and baking powder. Fold into egg and butter mixture. Add flavorings. Mix, then add fruit and nuts, mixing well. Pour into greased paper-lined tube pan. Place in cold oven and bake at 250° for 3 hours. Cool.
Cut and chop all vegetables into small chunks. Boil in water with seasoning and salt and pepper to taste for at least 10 minutes. Lower heat and simmer until desired consistency of vegetables is reached. Increase or decrease water while cooking to get desired thickness or thinness of soup. There are very few available calories in this soup, so you can eat it often.
Cut Twinkies in half the long way. Make a layer in a 9 x 13-inch pan. Mix milk with pudding according to directions. Pour over Twinkies. Top with Cool Whip. Sprinkle Heath bars over the top. Cool at least 4 hours.
Soak beans overnight. Cook until tender (about 2 hours). Drain. Add rest of ingredients. Bake 1 hour or longer at 300°.
Wash rice; place half in baking dish. Spread 3/4-inch layer of raw ground meat over rice. Wash and shred cabbage, spread 1/2 over ground meat. Slice onion and place over cabbage; salt and pepper to taste. Repeat second layer of all ingredients. Place sliced bell pepper on top of onion slices. Mix catsup with one bottle of water and pour over mixture. Sprinkle with salt and pepper. Cover and bake at 375° for one hour. Serve with hot rolls and beverage.
Boil the first 2 ingredients until clear, then cool. Mash the bananas to pulp (I use blender). Add the bananas to the pineapple juice, juice of lemons and orange juice. Add water to the orange juice as on can. Combine all juices and bananas with the syrup and freeze. Before serving, thaw to slush and add 4 quarts of 7-Up.
Preheat oven to 350°. Melt oleo; add stuffing mix. Mix well and line bottom of dish. Sprinkle reserved stuffing over top. Bake for 30 to 40 minutes. If desired, 2 cans of squash can be substituted for fresh squash.
Mix together water, sugar and root beer extract. Add dry ice slowly. Use wooden spoon, not metal. Mix in a large, plastic cooler. Wait 20 minutes to serve.
Cook sausage and then peel potatoes. Boil until tender and mash with cooked sausage and all other ingredients. Mix well. Put in casserole dish or pie plate. Cook at 375° for 30 minutes. Serve with bread or in pastry.
Wash and cut squash in 1/4-inch slices crosswise. Add onion and cook together until tender in small amount of water. Drain and add crackers, beaten egg, cheese, soup, salt and pepper to taste. Pour mixture into greased baking dish and bake at 350° until brown.
Brown beef in skillet and drain drippings. Add tomatoes, onion flakes, garlic, Worcestershire sauce, salt and chili powder. Cover and simmer 30 to 45 minutes. Remove garlic. Serve with tortilla chips as an appetizer or add your favorite beans and serve as a main course.
Put soup on meat. Put coffee, beer and carrots around sides of meat. Cover tightly and bake at 325° for 2 1/2 to 3 hours.
Combine sugar and cranberries; set aside. Dissolve Jell-O in hot water. Chill until partly set. Add last 3 ingredients and chill until firm.
Sift cocoa and sugar in large mixing bowl. Set aside.	In heavy saucepan, melt margarine and cheese.	Add sugar mixture to cheese mixture and stir constantly until mixed well. remove from heat. Add nuts and vanilla. Pour into greased or buttered 9x13 pan. Cool and cut in pieces. Freezes well.
Cook asparagus in 1 cup water until tender; drain, reserving liquid. Saute onions in butter until tender. Stir in flour, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Stir in milk, 1 cup water, reserved cooking liquid and bouillon gradually. Cook until thickened, stirring constantly. Stir in asparagus. Heat through. Makes 6 servings.
Mix all together and roll in chopped nuts and a little parsley (optional). Chill and serve with crackers.
Note: For a heartier salad, you may add salad shrimp, cubed salami or any other meat.
Combine 1 cup sugar, 1 1/4 cups water and butter; heat until sugar dissolves. Add cornstarch, blended with remaining water. Cook slowly until clear, about 8 minutes. Add 6 tablespoons lemon juice and rind; cook 2 minutes. Slowly add egg yolks, beaten with milk; bring to boiling. Cool.
Clean, cook and cool sweet potatoes. Slice into 1/4-inch thick circles. Slice bananas into 1/4-inch thick circles.
Cream 1/2 cup sugar, margarine and crumbs. Line a 9 x 12-inch pan with mixture. Beat eggs; add cream cheese. Beat well. Add 1/2 cup sugar and the vanilla. Spread over crumb mixture and bake at 350° for about 20 minutes. Cool!
Mix all ingredients and place in a baking dish. Top with 1/2 stick of butter and cover mixture with 1/2 cup of Ritz crackers. Bake 30 minutes at 350°.
Saute in the oil the vegetables (heavy on vegetables). Remove vegetables; saute sliced kielbasa; add vegetables. Add tomato puree, water, onion soup mix, bouillon packets, salt and pepper. Simmer for at least 1 to 2 hours. Add any leftover vegetables. Add cooked elbow macaroni or pasta of your preference. Sprinkle with Parmesan cheese.
In a large bowl, beat eggs until foamy. Slowly add sugar, beat until thickened. Add cream, vanilla and salt and mix well. Pour into can. Add milk to fill line on can and stir well. Churn in freezer per instructions. Makes approximately 4 quarts.
Beat cream cheese, sugar and 1 tablespoon milk in large bowl until smooth. Gently stir 1/2 of Cool Whip. Spread on bottom of crust. Pour 2 cups milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minutes or until mixture is thick. Pour over cream cheese layer. Refrigerate for 4 hours or until set. Spread remaining Cool Whip on pie just before serving.
Cook macaroni and cheese according to package directions. Add ham and English peas and mix well. Pour into ungreased casserole and bake at 350° for 30 minutes or until bubbly.
Place vegetables in large mixing bowl. Mix remaining ingredients and pour over vegetables. Stir to mix well. Cover and refrigerate for 2 or 3 hours before serving.
Trim excess fat from steak and wipe with damp paper towel. Combine remaining ingredients. Brush half of mixture over one side of steak; let stand 45 minutes. Place steak, oil side up, on lightly greased broiler pan. Broil 4-inches from heat for 5 minutes. Turn steak; brush with remaining mixture and broil 4 to 5 minutes longer. Remove steak to board or platter and slice thinly on the diagonal across the grain. This steak will be rare, the only way London Broil should be served. Serves 4.
Cream butter, peanut butter and sugar. Add Rice Krispies slowly. Shape and chill. Coat with chocolate.
Saute pepper, onions and garlic in oil. Add mushrooms and cook 1 minute. Add shrimp and cook 5 to 7 minutes, turning once. Remove from heat. Add butter and lemon juice. Serve on rice or pasta.
Make up cake mix by package directions with the addition of 1 teaspoon vanilla and all but 1/2 cup of the coconut; reserve 1/2 cup. Bake in a greased and floured 9 x 13 inch pan and 3 inches deep by package directions. Meanwhile heat together, but do not boil milk, sugar and remaining teaspoon vanilla. Stick the cake with a wooden pick to make holes. Pour the hot mixture over the hot cake. Allow milk to run down into the holes. Let cake cool completely. Spread thawed whipped topping over the top; sprinkle with reserved coconut.
Dip fillets into Italian dressing. Place into a greased baking pan. Sprinkle with garlic salt and salt to taste. Mix chips and cheese; spread mixture over fish. Bake in oven at 450° for 10 minutes.
Spray roaster with Pam. Fill with potatoes and carrots. Mix couple of sticks of melted butter with as much onion and pepper as you like. (I use couple tablespoons of onion and 1 cup of green peppers.) Mix with butter and pour over carrots and potatoes. Bake 2 hours at 350°. Don't peek.
Cut off all the peel and pith from grapefruit and carefully poke out the pithy core with the little finger. Slice the fruit into 1-inch rounds. Put the sugar in large saucepan with 1/2 cup cold water and cinnamon. Cook over low heat, stirring frequently until the sugar has dissolved, then boil for 2 minutes. Lower the heat. Add grapefruit slices. Poach for 6 minutes, turning once. Arrange slices on serving dish. Pour brandy over them and serve hot or chilled.
Beat cream cheese at medium speed until smooth. Gradually add sugar, beating until blended. Gently fold in the Cool Whip. Place 1/2 of cake cubes in a large glass bowl. Top with 1/2 of cheese mixture. Spread 1/2 of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture and cherry filling. Cover and chill. Yield: 12 servings.
Mix all ingredients in large saucepan and heat to simmer. Do not boil. Pack cucumber mixture in hot jars. Cover with vinegar mix and seal jars. Let stand for a couple of weeks before eating.
Spread bean dip in a 9 x 13-inch dish. Spread avocado dip over bean dip. Make a mix with mayonnaise, sour cream and taco seasoning. Spread over avocado dip. Top with vegetables and serve with tortilla chips.
Grind vegetables, using coarse blade. Sprinkle with salt; let stand overnight. Rinse and drain. Add all other ingredients. Heat to boiling; simmer 3 minutes. Seal in hot jars. Makes 8 or 9 pints.
Melt chocolate in a double boiler. Add water and blend until smooth. Add egg yolks and beat vigorously until blended. Add powdered sugar; blend. Fold in stiff egg whites and whipped cream.
Combine all ingredients and beat on medium until well mixed. Cover and refrigerate overnight. Roll dough as thin as possible. Sprinkle with sugar. Cut into 2-inch circles. Bake at 375° for 8 minutes.
Wash potatoes; cover with water and boil until soft. Peel and pulverize potatoes. Add other ingredients and simmer to a creamy consistency.
Clean and boil Swiss chard in a pot of salted water. Cook until tender. Drain and squeeze out water. Put Swiss chard in a casserole pan. Drizzle oil over Swiss chard. Add remaining ingredients and mix well. Cover with tinfoil and bake in 350° oven for 1/2 hour. Serve with your favorite meat or fish meal.
Mix well. Pat into a 9 x 9-inch pan. Bake at 350° for 1 1/2 hours.
Layer ingredients in large oblong baking pan. Shake dry cake mix on top of apples. Pour melted margarine on top of cake mix. Sprinkle cinnamon sugar on top. Bake at 350° for about 45 minutes or until golden brown on top.
Mix together. Chill well. Allow time for flavors to mix. Add more dill if needed. Good with fresh vegetables and chips.
Follow directions on bread for thawing and rising when that is done. Pull off pieces of dough and roll out. Put 4 slices of pepperoni and grated cheese and roll up. Bake at 350° for 15 minutes or until golden brown.
Slice beef across grain into thin strips. In 10-inch skillet over medium-high heat in 1 tablespoon hot oil, cook half the beef until browned, stirring often. Remove; set aside. Repeat with remaining beef. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, cook sweet pepper, onion, oregano, garlic powder and pepper until vegetables are tender, stirring often. Stir in soup and water. Heat to boiling. Return beef to skillet; simmer 1/2 hour, stirring occasionally. Serve over fusilli or spaghetti.
Put bread crumbs, celery, parsley, pecans, onion and green pepper through food chopper with medium knife. Mix in rest. Bake in moderate oven at 325° to 350° for about 1 hour or until done.
Beat first 5 ingredients together. Add pecans and vanilla. Bake in tube pan on 350° for 45 minutes. Check to see if done.
Defrost frozen dough 1 day head of preparation day in the refrigerator. Spread flour on work area. Roll one loaf of dough out at a time with rolling pin. Spread pizza sauce to cover rolled out dough surface. Then spread slices of cheese and then pepperoni. Roll dough and place on cookie sheet. Bake at 350° for about 45 minutes.
Wrap each chicken breast half in a slice of cheese, then a slice of ham. Place, seam side down, in shallow baking dish. In bowl, mix soup with sherry; pour over chicken. Bake at 325° for 1 hour. Serves 8.
Drain peas. Add remaining ingredients. Mix. Let refrigerate for at least 2 days to blend flavors. Drain to serve.
Blend flour, sugar and salt. Add milk and eggs, mixing well. Stir in all remaining ingredients and pour into casserole dish. Bake at 325° until firm. Cracker crumbs may be added on top.
Combine all ingredients except Bac*Os in container of electric blender. Process until smooth. Stir in Bac*Os. Chill. Makes 3 cups dip.
Brown hamburger; place in casserole. Season with salt and pepper. Drain beans and layer on hamburger; cut up potatoes in cubes and place on next; add mushroom soup diluted with water. Bake 1 hour at 350° or until done.
Mix spices with rice. Cream sugar and eggs. Add melted butter, milk and raisins. Bake in greased dish at 350° until brown.
Dredge meat in flour, 1 teaspoon salt and 1/4 teaspoon pepper. Brown in a small amount of fat. Add water, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, mushrooms and onion. Cover and cook over low heat for 1 hour or until meat is tender, stirring occasionally. Make a paste of the flour and water; slowly add to the meat mixture, stirring constantly to avoid lumping. Simmer until gravy is thick and smooth. Stir in sour cream and bring to boiling point over low heat, but do not boil. Serve over rice.
Pour boiling water over tea and let stand 6 minutes. Then strain. Add the sugar and stir until dissolved. Add cold water, pineapple juice and lemon juice and chill. Serve in a punch bowl with ice.
Cut round steak into very small pieces. Brown in small amount of salad oil. Add remaining ingredients. Simmer for 1 1/2 hours. Good over rice or creamed potatoes.
Preheat oven to 375. Grease baking dish. Mix all ingredients and pour into baking dish. Spread cornflakes/cracker on top and bake for 45 minutes to 1 hour.
Wash cauliflower and broccoli thoroughly. Separate into bite size pieces. Add onions and pimentos. Toss gently. Mix sour cream, mayonnaise and dressing mix, pour over vegetables. Mix. Cover and chill overnight.
Blend sugar and Wesson oil. Add eggs, milk and dry ingredients alternately. Add vanilla, nuts and prunes. Bake in an ungreased pan at 300° for 1 hour. Leave in pan. While hot, pour on icing, without beating the icing.
Cut beef in 1/2 inch thick strips. Coat with flour seasoned with little salt and pepper. Brown strips in hot shortening (2 tablespoons). Drain. Chop tomatoes and add onions and garlic. Add liquid from tomatoes and 2 cups water. Cover and cook low until beef is tender. Add green sweet pepper and cook low, for 10 more minutes. Serve hot with white rice.
Combine all ingredients and mix well. Chill and refrigerate. Serve with a variety of fresh fruit chunks. Especially good with cantaloupe and watermelon. Serves 20 to 25.
Rub skin with melted butter or bacon fat. Place on square of foil (heavy-duty if to be placed directly on coals). Puncture several times with fork. Wrap in foil, place on grill and bake, turning frequently. Medium-size takes 45 to 60 minutes.
Step 1: Line bottoms of two heart shaped or round 9-inch pans with waxed paper. Put shortening in large mixer bowl and beat well. Sift in the flour, baking powder, sugar and salt. Add 2/3 of the milk and vanilla. Beat 2 minutes at medium speed, scraping bowl and beaters often.
Fill serving bowl 1/2 full with shredded lettuce. Add in layers: celery, green peppers, onion and peas. Sprinkle sugar on top of peas. Add a thin layer of mayonnaise.	Next spread cheeses, then bacon. Cover bowl and refrigerate 6 to 8 hours.
Empty about 1/2 package of cake mix into bowl. Add egg, water and oil. Blend in remaining cake mix, batter will be thick. Stir in mincemeat and nuts. Turn batter into a greased 13 x 9 x 2-inch pan. Bake at 375° for 20 to 30 minutes. It will appear slightly puffed but will flatten. Then glaze while warm. Cut into bars when cool. Yields 4 dozen bars.
Cook kale in chicken broth. Slice sausage. Add to pot, reduce heat and simmer. Rinse and drain beans, add to pot. Add macaroni and simmer 8 minutes. Stir in pepper sauce.
Cook onion in 1 tablespoon butter. Add to rice. Roll liver in flour and saute in butter until brown. Mix all ingredients and put in a 1 1/2-quart casserole. Bake 30 minutes at 375°.
Preheat oven to 375°. With paper liners, line 18 muffin pan cups, or grease well.
Combine all of the ingredients. Pour into baking dish. Top with remaining onions. Bake 45 minutes at 375°. Serve with cooked rice.
Combine blueberries, syrup and orange peel in a small saucepan. Dissolve cornstarch in water. Add to blueberry mixture. Cook and stir until mixture boils. Reduce heat and simmer 1 minute or until mixture thickens.
Combine cheese and butter in mixing bowl. Beat at medium speed. Add hot sauce and mustard gradually with flour until well blended. Stir in cereal. Shape dough into 1-inch balls. Place on top of pecan halves on ungreased baking sheet and flatten with fork, making crisscross design. Bake at 350° for 12 to 14 minutes.
Mix all together by hand, then shape into balls about the size of a quarter. Bake on large cookie sheet at 350° for 15 to 20 minutes or until golden brown. Preheat oven to 350°.