HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the cream cheese, butter and vanilla until fluffy. Add confectioners sugar and continue to beat until fluffy.
Stir together all ingredients in a large bowl, blending well. Drop dough by teaspoonfuls onto lightly greased baking sheets. Bake at 325° for 18 to 20 minutes. Remove to wire racks to cool.
Melt peanut butter, corn syrup and sugar. Add Special K. Pour in 9 x 13-inch pan. Cool; cut in squares.
Prepare pasta as directed. Drain and cool. To cool in a hurry, put ice cubes in pasta. Once cooled, after a minute or so, drain again. Slice and quarter the onion. Dice the tomatoes or halve the grape tomatoes. When pasta is ready, add remaining ingredients. Mix together gently. As a variation, cut up broccoli and add to salad.
Mix crumb mixture as directed. Press onto bottoms of 12 paper-lined muffin cups. Prepare filling mix as directed on package. Spoon over crumb mixture. Refrigerate at least 1 hour. Garnish with fruit and walnut dipped in melted chocolate.
Mix hamburger, sauce, onions 3/4 of Rotel and olives. Set aside.
Drain pineapple and save the juice. Mix pineapple juice with dry pudding until smooth. Add pineapple, cherries, marshmallows and nuts. Fold in Cool Whip. Chill before serving.
Preheat oven to 350°. Mix together. Grease and flour pans. Bake 50 minutes. Sprinkle cake with confectioners sugar. You can put nuts in if you want, about a cup.
Melt margarine in skillet. Cook until meat is brown. Add onion and celery and continue cooking until celery is tender. Combine with bean sprouts, soup and half noodles and transfer to a 2 1/2-quart casserole. Top with remaining noodles. Cover and bake at 350° for about 1 hour or until meat is tender.
Cream the eggs and sugar. Slowly add oil; set aside. Sift together the flour, baking soda, baking powder and cinnamon. Add dry to creamed mixture. Add zucchini. Fold in raisins, walnuts and vanilla. Pour into lightly greased and floured loaf pans. Bake 50-60 minutes at 350 degrees.
Bake at 350° for 30 to 35 minutes in ungreased pan.
Melt butter and pour over cake mix; add eggs and mix well. Pour into greased 15-inch pan and spread evenly with spoon.
Mix all ingredients in bowl and beat 2 minutes. Grease and flour 2 large or small bread pans. Bake 1 hour at 350°.
Mix in bowl: flour, sugar, baking powder and salt. Make a well in the mixture and add in order: oil, egg yolks, bananas, water and vanilla. Mix well.
Mix and roll into 1-inch balls. Place on cookie sheet. Cover with wax paper. Freeze until solid. Transfer into plastic bag and freeze until ready to use. Bake 20 to 25 minutes at 350°.
Cook noodles and drain. Brown ground beef, salt and pepper; drain. Add sauce, Ricotta cheese and egg.
In medium bowl, combine chicken, grapes, celery and pecans. In small bowl, combine mayonnaise, sour cream, ginger and pepper. Blend well and stir into chicken. Cover and refrigerate 1 to 2 hours before serving. Makes 4 servings.
Cream together butter and sugar. Mix in beaten eggs. Mix together flour, baking powder and salt. Add to creamed mixture alternately with the milk, beginning and ending with flour mixture. Mix together the mashed bananas and soda; add to batter, stirring well. Stir in vanilla and nuts. Bake 35 to 40 minutes at 350° in prepared loaf pan. Remove from pan and cool completely.
In a crock-pot or Dutch oven, place meat and veggies. Combine water and bouillon cube. Add to the pot along with remaining ingredients. Mix gently. Cook on low; Dutch oven, 5 hours or crock-pot, 8 hours.
Mix flour, butter, salt and sugar as for pastry. Add pecans. Put in bottom of pan (9 x 13-inch). Bake in preheated oven at 350° for 15 minutes. Cool.
Cut the ham into pieces large enough for individual servings. Arrange ham, potatoes, onions, parsley and carrots in layers in a Dutch oven with some of the flour sprinkled on each layer. Add the milk and water. Cover tightly; simmer for 1 1/2 hours. Serves 6. To serve 2 or 3, make 1/2 this recipe.
Combine first 5 ingredients; refrigerate until firm enough to shape. Roll in pecans.
Toss sugar, flour, corn meal and lemon juice lightly with fork. Add eggs, butter and milk and beat until thoroughly blended. Pour into unbaked pie shell. Cook at 350° until set. It really takes from 45 minutes to an hour.
Beat eggs for 5 minutes with mixer. Add sugar, lemon and dry ingredients, mixing by hand. Fold in pumpkin. Place mixture in cookie sheet (10 1/2 x 16-inch) that is thoroughly greased and lined with wax paper. Bake at 350° for 15 to 20 minutes or until done. When done, turn out onto dish towel that has been sprinkled thoroughly with powdered sugar and peel off waxed paper. Sprinkle again with powdered sugar and roll in dish towel from short end, very carefully; refrigerate until cool. When cool, unroll and spread with icing; re-roll and refrigerate. Freezes well, too.
Pressure-cook chicken wings with 1/2 cup water, soy sauce, sugar, sake and ginger for 2 to 3 minutes. Let steam 10 to 15 minutes thereafter. Remove chicken from cooker.
Tear lettuce to bite size pieces. Mix all together except Fritos and Catalina salad dressing.
Cook shells according to package directions. Brown sausage. Add sauce. Season to taste. Combine with shells in a 9 x 13-inch pan. Top with Mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.
Preheat oven to 375°. Prepare 2 (9-inch) layer pans (greased and floured). Melt 1/3 cup chocolate chips.
Sift dry ingredients into cake pan and flatten. Make three holes in dry mixture. Pour cooking oil in one hole, vinegar in another, and vanilla in the other. Pour water over all and mix well with a fork, making sure that all dry ingredients are moistened. Pay special attention to the corners. Bake at 350° for 30 minutes. (Makes a very moist dark chocolate cake.) Sprinkle with confectioners sugar (if desired), cut and serve.
Boil chicken until thoroughly cooked. Drain well and discard water. Let cool and then shred. Pour canned chicken broth into crock-pot, add shredded chicken. Add seasonings, onion, carrots and chopped celery. Stir well, then add frozen spinach. Form ground round into tiny uncooked meatballs the size of your little fingernail and add to the mixture. Cover and simmer for six hours, stirring occasionally. Garnish with croutons and fresh grated Parmesan cheese. This freezes well for a long time.
Mix butter and sugar. Add salt and extract, flour and nuts. Mix well. Refrigerate until easy to handle. Shape into 1-inch balls. Place on an ungreased cookie sheet. Bake at 350° for 10 - 12 minutes, or until lightly browned. Roll in powdered sugar while warm.
Brown Little Smokies in a skillet and drain on a paper towel. Place in a saucepan and add mustard and currant jelly. Simmer for 45 minutes.
Combine all ingredients and spoon into crusts. Makes 2 pies. Quick, easy and good!
Cream together cream cheese, margarine and sugar. Blend together pudding, milk and Cool Whip.
Place sugar and water in saucepan. Bring to a boil. Pour sugar mixture into bowl with egg whites. While still warm, add cream of tartar and vanilla. Beat until icing is cool. Frosts 2 (9-inch) layers.
Cook all ingredients on medium heat until water cooks out and mixture looks grainy. Place on cookie sheet in 325° oven. Bake until lightly brown. While mixture cooks on top of stove, stir constantly. Cool and break nuts apart.
Mix butter and sugar together. Beat in egg, honey, vanilla and salt. Add flour, oats and raisins. Make 2-inch balls and flatten. Bake at 350° for 15 minutes.
Cream sugars and Crisco. Add other ingredients and mix well. Refrigerate for 30 minutes. Roll in balls about the size of a nickle. Place on cookie sheet about 1 inch apart. Press 1/2 pecan on each cookie. Cook in 325° oven until brown, about 12 minutes.
Cover sugar, water and cream of tartar. Cook 5 minutes. Take cover off and cook until golden. Take off stove. Add butter and soda and pour over corn. Spread and dry.
Preheat oven to 350°. Sprinkle sausage and cheese evenly over dough (dividing it up 1/2 to each pie shell), putting the sausage first and then cheeses on top of sausage. Then beat remaining ingredients (eggs, milk, salt, pepper and oregano) together. The egg mixture makes about 2 cups. Pour 1 cup of this over the sausage and cheese in each pie shell and put in oven and bake for 35 minutes or until brown on top.
Beat egg whites. While beating, add vinegar and vanilla. Leave mixture stirring in electric blender. Mix sugar, syrup and water. Boil mixture until a drop of it in cold water pops lightly. Turn blender to high and gradually pour in syrup mixture. Beat until it begins to thicken. Add nuts and mix by hand until mixture is thick enough to drop on ungreased cookie sheet.
Drain pears, reserving 1/2 cup syrup. Dice pears and set aside. Dissolve Jell-O in boiling water. Add cold water and pear juice, vinegar and lemon juice. Measure 1 1/4 cups into an 8 x 4-inch loaf pan. Chill until set, but not firm (will be sticky to the touch). Meanwhile, soften cheese. Beat in remaining Jell-O. Blend in ginger. Fold in pears. Spoon over set Jell-O in pan. Chill overnight or until firm. Unmold on crisp lettuce. Makes 6 servings.
Spray a 9x13 pan or glass baking dish with cooking spray. Set aside. Mix 1st eight ingredients in a large mixing bowl. Mix until well blended. Pour into baking dishTop mixture with the dry cake mix then with the chopped nuts. Top this by pouring the melted butter over the top of the mix. Bake in a preheated 350 degrees oven for 45-60 minutes until done. Serve warm or cold.
Coat pork chops with mixture of flour, salt, mustard and garlic salt. Brown on both sides in hot oil in large skillet. Put pork chops in crock-pot. Add chicken soup. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Preheat oven to 375°. Sift together flour, baking soda and cream of tartar and set aside. Using electric mixer on high speed in large mixing bowl, cream 1/4 cup sugar, the margarine and butter. Add egg and vanilla and beat until light and fluffy, about 1 minute.
Mix dressing, soup mix and preserves. Marinate breasts in it overnight. Cook covered in a 350° oven for 2 hours. Turn chicken once.
Mix first 7 ingredients and pour over 1 gallon of sliced cukes (not peeled). Shake for 5 days. Keep in refrigerator all the time.
Mix well and refrigerate overnight. This will keep for a week. Serve with plain crackers, toast or veggies.
Mix all ingredients well. Pour into 9-inch unbaked pie shell and bake at 350° for about 60 minutes.
In a soup pot melt the butter; add the onions and cook until translucent. Add the flour, stirring to form a paste. Cook over low heat, stirring often for 5 minutes. Add the chicken stock, stirring until smooth (no lumps). Add the mushrooms that have been roughly chopped by hand or in a food processor. Add the sweet potatoes that have been peeled and roughly chopped by hand or in a food processor. Simmer the soup over medium heat, stirring often, for approximately 30 minutes. Add the chopped parsley, brown sugar and heavy cream. Season to taste with salt and pepper. Serves 8.
Prepare wild rice according to directions. Dice onion and green pepper. Saute in butter. Slice mushrooms and add; saute for 3 more minutes. Add cooked rice, mushroom soup and Cheez Whiz. Stir well. Add shrimp, white wine and fresh lemon juice. Season with pepper. Place in casserole. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Stew chicken, remove from bone, reserve 1 1/2 cup broth. Place chicken in a 9 x 13 oven proof dish. Mix soups, butter, and sour cream together and pour over chicken. Cover with stuffing mix, pour broth over all. Bake 350° covered 40 minutes. Serves 6 to 8.
Clean mussels. Heat tomatoes to boiling; add wine and return to boil. Add mussels; boil covered on medium-high heat, stirring occasionally, for 5 to 10 minutes, until mussels open. Serve with broth in large bowls with bread to sop broth.
Cream shortening and sugar; add molasses and egg. Beat well. Add dry ingredients. Form into balls (approximately 1/2 teaspoon and roll in hands) and dip in sugar. Bake at 350° for 8 to 10 minutes.
Place onion and margarine in skillet. Cook over medium heat until onion is soft. Add remaining ingredients, except rice. Bring to a boil. Place ribs in a greased casserole dish. Pour liquid mixture over rice. Stir well. Cover and bake in preheated oven at 370° for 30 minutes.
In large saucepan, over medium-high heat, heat chicken broth, red pepper, garlic, carrots, celery, onion, basil and black pepper to a boil. Stir in macaroni; simmer 10 minutes. Stir in corn; cook 5 minutes more. Makes 8 servings.
Cook ground chuck or fry bacon; drain except for 1 tablespoon. Cook onion and bell pepper until transparent. Add beans, garlic powder, brown sugar, Worcestershire and mustard. Mix well. Pour into ovenproof bowl and bake at 375° for 45 to 55 minutes.
In a small skillet, melt the oleo over low heat. Add the cracker crumbs and cook, stirring constantly, until the crumbs are lightly browned. Remove the skillet from the heat and set aside. Spray a 1-quart casserole with Pam. Arrange the cauliflower in the casserole, top with cheese and sprinkle with the crumb mixture. cover. Bake in a 350° oven for about 20 minutes, until the cheese is melted.
Mix in shallow pan. Drain on paper towels (this absorbs oil). No cooking needed.
Mix flour, sugar and oleo. Bake in a 9 x 13-inch pan for 15 to 20 minutes at 350°. Mix cream cheese with powdered sugar; put on crust. Mix pudding according to directions. Spread on top of cream cheese mixture. Top with Cool Whip. Chill.
Place saltines, salt side up, on cookie sheet. Boil butter and sugar for 3 minutes. Spread over saltines. Bake 5 minutes in 400° oven. Put chocolate chips on top for 5 minutes. Spread like frosting. Cool in refrigerator for 2 to 3 hours. Break it up. You may put fine nuts on top. You may freeze it also. Enjoy, you can't just eat one.
Mix well; add well drained pickles. Stir often for 2 hours. Place in a jar and put in refrigerator.
Combine until crumbly, pat in bottom of 8 x 12-inch or 9 x 13-inch pan. Bake at 300° for 15 or 20 minutes until brown.
Soak peas in water to cover for 6 to 8 hours or overnight. Place bacon in a large pot and fry over low flame until almost done. Add onion and cook until light brown. Add garlic seasoning and bring to a boil. Wash and drain peas. Add to boiling mixture. Simmer gently over low flame for 1 to 1 1/2 hours. Add rice and cook for 30 to 40 minutes more until peas and rice are tender and liquid has thickened. Makes 6 to 8 servings.
Beat cream cheese 1 to 2 minutes with electric mixer until creamy. Blend in remaining ingredients, except walnuts and paprika. Spread mixture in 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake uncovered at 375° for 20 minutes or until golden brown. Makes approximately 3 cups.
Lightly brown onion, pepper and meat. Place in the bottom of a 9 x 13-inch casserole dish. Layer with green beans, closely layer Tater Tots. Blend soup and milk. Pour over Tater Tots. Bake at 350° for 1 hour.
Combine first 4 ingredients in a bowl; add crackers, tossing well. Drizzle oil over cracker mixture; stir well. Place mixture in a large paper bag; fold bag to close and let stand 2 hours, shaking bag occasionally. Store mixture in an airtight container. Makes 11 cups.
Melt butter in saucepan; blend in brown sugar and salt. Cook over low heat for 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat. Blend in 4x sugar gradually. Add vanilla and mix well. Frost 2 layers.
Heat oven to 350°. Prepare brownie mix according to directions. Bake 20 minutes. While baking, beat vanilla, egg, cream cheese and milk until smooth. Pour over brownies and bake until set 25 minutes. Cool 2 hours and spread pie filling over all. Store in refrigerator.
Sift dry ingredients. Cut in lard with knives or pastry blender until all are even and are size of small peas. Place in sack and roll up tight. Keep in refrigerator. Will keep at least one month and will yield 5 batches of 2 cups each.
Peel and slice fresh ripe peaches. Place in oblong baking dish. Blend all ingredients well. Spread on top of peaches. Bake 40 minutes in a 350° oven. Can be served with ice cream.
Thoroughly cream shortening and sugar; add eggs and vanilla, beat until fluffy. Add sifted dry ingredients alternately with sour milk and mashed banana, beating well after each addition. Bake in greased 6 1/2 x 10 1/2-inch pan at 350° for 50 minutes. Frost with caramel frosting or eat plain.
Mix flour and sugar; set aside. Melt and cook together margarine, water and cocoa. Let come to a boil; pour over sugar and flour. Mix well. Add buttermilk, eggs, soda, salt and vanilla; mix well. Pour into greased 13 x 9 x 2-inch pan. Bake for 20 to 25 minutes at 375°. Do not overcook.
Beat Dream Whip and 1 cup milk until stiff. Mix the remaining 1 3/4 cups milk, Jell-O and coconut. Fold Dream Whip into coconut mixture. Pour into cooled pie shells. Top with more Dream Whip and garnish with toasted coconut. Chill 3 hours.
Mix together the ground beef (uncooked), milk, crumbs and garlic salt. Press into pie tin to make crust. Layer ketchup, mushrooms and oregano over crust. Sprinkle with cheeses. Bake for 30 to 40 minutes at 375°.
Cream the cream cheese. Blend in the remaining ingredients well. Shape into large ball and roll in finely chopped nuts (pecans or walnuts). This will make 3 or 4 small balls or 1 large.
Heat margarine in a 2-quart saucepan until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or rectangular baking dish, 10 x 6 x 1 1/2-inch. Bake uncovered in 350° oven until bubbly, 40 to 45 minutes. Makes 6 servings. Has 315 calories per serving.
Place tomatoes in greased baking dish. Add sugar, salt and pepper. Melt butter and into bread crumbs. Sprinkle crumbs on top of tomatoes and add cheese. Bake at 350° for 35 minutes.
To boil chicken, boil for 20 minutes, then cut up. Mix all ingredients, except tortillas chips and cheese, for 30 minutes. Top with tortilla chips and cheese.
In a bowl combine eggs, milk, flour, salt and sugar. Blend thoroughly. Bake on a medium hot grill, spreading batter as thin as possible, until golden brown. Roll up, sprinkle with powdered sugar and serve with honey or cheese.
Peel and slice apples thin. Mix all ingredients together. Put in pie crust. Dab margarine on top of apples. Put top crust on. Bake at 400° for 40 minutes.
Combine vanilla wafers, butter, 3/4 cup powdered sugar and pecans, if desired. Add orange juice last. Blend well. Chill about 2 hours. Roll into balls the size of a quarter. Roll in the last 1/4 cup of powdered sugar. Refrigerate 24 hours before serving.
Combine syrup, sugar and water in saucepan. Bring to a boil and boil to 230° or until syrup spins thread, 15 to 20 minutes. Add peanuts and continue to cook to 300° (15 to 20 minutes). Remove from heat and add butter, vanilla, soda and salt. Stir until blended. Turn into a well-greased jelly roll pan (15 1/2 x 10 1/2-inch). When cool, break into pieces. Makes 1 1/2 pounds.
Take juice, mix flour and sugar; pour over pineapple and cheese. Mix crackers with melted butter; sprinkle on top. Bake at 350°. Put cherries on top.
Combine butter and garlic. Slice rolls in half. Spread both halves with butter mixture. Place on baking sheet. Bake for 5 minutes at 450°. Combine turkey, tomato, oregano and salt. Heat oil in skillet. Add mixture; cook until heated through. Stir in half of cheese. Spoon onto heated rolls. Top with 3 slices of pepperoni. Sprinkle with cheese. Broil until cheese is bubbly and lightly brown. Serve hot.
Saute onion slices and garlic in butter in a Dutch oven over medium heat 10 to 15 minutes or until very tender. Add flour, stirring until smooth. Gradually add beef broth and water. Bring to a boil. Cover. Reduce heat and simmer 15 minutes. Stir in pepper. Remove from heat. Place 6 ovenproof serving bowls on a baking sheet. Place 1 toasted French bread slice in each bowl. Ladle soup into bowls. Sprinkle with Mozzarella cheese. Sprinkle with Parmesan cheese. Broil 6-inches from heat for 1 minute or until cheese has melted.
Heat oil in skillet over medium heat. Add onions; saut until tender but not brown. Add remaining ingredients. Reduce heat; cover and simmer 15 minutes.
Crush onion rings and set aside. Mix all ingredients, except 1/2 cup of crushed onion rings. Roll into a ball. Coat with reserved 1/2 cup of crushed onion rings.
Saute margarine and onion. Add remaining ingredients. Cover and bake at 400° approximately 1 hour or until done. Stir before serving.
Mix flour, poppy seed, baking soda and salt together. Set aside. Beat sugar and butter until fluffy. Beat in eggs, vanilla and lemon peel. Add flour mixture and 1 cup yogurt. Bake at 375° for 20 minutes. Makes 18 muffins.
Saute onion, garlic and celery in butter or oil on medium heat for 5 minutes. Add wine; bring to a boil and stir until wine evaporates. Add tomatoes, broth and barley; bring to a boil. Reduce heat, cover and cook 25 minutes, stirring occasionally. Add salt and pepper.
Mix Kool-Aid, sugar, pineapple juice and water together. Refrigerate for 3 hours. Put 1/2 Kool-Aid mixture in punch bowl. Add ginger ale and pineapple sherbet. Serves 60 people.
Put graham crackers in a large, oblong dish. Dissolve jello into 1 cup hot water. Add strawberries and refrigerate until jelled. Follow directions on Dream Whip. Cream the cream cheese and sugar and add to Dream Whip. Spoon strawberry jello mixture onto crust and top with cream cheese and Dream Whip mixture. Refrigerate.
Boil the potatoes in skin. Refrigerate overnight. Peel and grate on large side of grater. Add the sour cream, 1 1/2 cups grated Cheddar cheese, butter or margarine, onions, salt and pepper to taste. Top with grated cheese. Combine and bake in a large Pyrex at 350° for 25 minutes or until bubbly.
Beat egg whites until soft peaks form, gradually adding 6 tablespoons of the sugar, then beating until stiff. Put in refrigerator. In your largest mixer bowl, cream the butter, adding the remaining sugar. Beat egg yolks well; add. Sift flour 3 times; measure. Add flour and cream alternately to your sugar mixture, beating until very light (at least 8 to 10 minutes in mixer). Add vanilla. Fold egg whites in by hand, using an over-and-under method.
Mix egg, milk, sugar and oil. Add flour and baking powder. Blend in blueberries. Bake in muffin pan at 400° for 20 to 25 minutes.
Mix all together in saucepan and cook until thickened. Add half of the butter and stir until this melts. Melt other half stick in pan and pour in mixture. Cook slowly at 350° until done, 1 hour. Brown on top.
Brown beef, onions and pepper. Add both cans of soup and 1 can of water. Salt and pepper to taste. Let simmer 10 minutes. Cook noodles according to package directions. In a casserole dish, place a layer of noodles and a layer of beef mixture. Sprinkle cheese. Repeat for a second layer. End with cheese. Bake at 350° for 10 or 15 minutes.
Put 1 package crescent rolls in bottom of a 9 x 13-inch pan. Brown hamburger and onion. Add pizza sauce and vegetable (optional). Put hamburger mixture on pizza crust. Add Mozzarella cheese on top of hamburger. Put pepperoni on top of cheese. Top with 1 can crescent rolls. Can add Parmesan cheese. Bake at 350° for 30 minutes or until golden brown.
Saute onion, celery, green pepper and rosemary in margarine. Cook spinach as directed on box. Drain and squeeze all water out. Put Velveeta cheese in with sauteed onion, celery and green pepper. Add spinach. Mix.
Mix all ingredients. Blend in filling. Place in 9-inch or 10-inch quiche dish. Bake at 350° for 40 minutes or until golden brown. When knife in center comes out clean, quiche is done.
Mix cream cheese, sugar, mayonnaise and Cool Whip. Fold in rice, cherries, marshmallows, crushed pineapple and pecans. Chill in refrigerator.
Brown the pork chops in a nonstick pan. Top with onions. Mix rest of the ingredients together and pour sauce over the chops. Heat to boiling, then reduce temperature to low and simmer 45 minutes to 1 hour.