HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all cheese at room temperature. Add Worcestershire sauce. Shape into a ball after blending and then roll in pecans and dry onion party dip mix. Sprinkle with paprika.
Melt butter; add coconut and pecans. Cook until brown; set aside. Combine cream cheese and Eagle Brand milk; mix well. Fold in Cool Whip. Layer 1/4 of cream cheese mixture in each pie shell. Heat caramel in microwave; drizzle on top of creamed cheese mixture. Sprinkle coconut and pecan mixture on top. Repeat. Serve frozen. Makes 2 pies.
In a large kettle, combine rhubarb and water. Cook over medium-high heat for 4 minutes or until rhubarb is tender. Add sugar and bring to a boil. Boil for 2 minutes. Stir in pie filling. Remove from the heat; cool for 10 minutes. Add gelatin and mix well. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Yield: about 8 half pints.
Mix all ingredients well. Shape in 3 rolls and wrap in foil (shiny side in). Punch holes in bottom of foil and sausage. Refrigerate overnight. Bake with hole side down on broiler pan for 1 1/2 hours at 350°. Fat runs out holes. Remove foil, cool on rack, rewrap and refrigerate or freeze.
Mix all ingredients except half and half in saucepan. Heat almost to boil but do not boil. Remove from heat and stir in half and half.
In a large skillet (medium heat), cook onion and margarine until tender. Add tomatoes, tomato sauce and vodka. Cook 5 minutes. Blend in cream and heat to boiling. Add remaining ingredients and heat thoroughly. Pour over cooked rigatoni.
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11 x 7 x 2-inch baking dish. Cover and refrigerate for 8 hours or overnight.
Rinse beans in cold water and drain. Toss all ingredients together. Chill and serve on bed of lettuce.
Combine all ingredients, except pecan halves, and beat at medium speed for 5 minutes. Place pecan halves in bottom of greased Bundt pan. Secure each nut to pan with a small dab of butter. Add batter. Bake at 350° for 40 to 45 minutes. Invert and cool on wire rack. Sprinkle with powdered sugar or drizzle favorite frosting over top.
Combine eggs, sugar (honey) salt and spice. Add pumpkin. Mix and stir in milk. Pour into pie shell. Bake at 425° about 40 minutes.
Combine all ingredients in the order listed, stirring well after each addition. Bake in a buttered 10 x 13 dish at 350° for 1 hour. Sprinkle bread crumbs on the top the last 10 minutes.
Place 9 French bread slices in single layer in the bottom of a lightly greased 13 x 9 baking dish and top with cream cheese. Place remaining French bread slices on top of cream cheese. Whisk together eggs and the next three ingredients; pour over bread. Cover and chill for 8 hours. Remove from refrigerator and let stand at room temperature 30 minutes before baking. Bake at 350° for 45 minutes, shielding with aluminum foil after 20 minutes to prevent excessive browning. Yield: 8 servings.
In saucepan, combine all ingredients. Cook on medium heat until all ingredients are dissolved, then add 1 cup chopped pecans and 1 cup coconut. Pour evenly into 3 unbaked pie shells. Bake at 350° for 35 minutes.
Combine butter, sugar and eggs. Mix flour, cocoa, soda and salt in a small bowl. Add to butter mixture. Stir in vanilla and peanut butter chips. Drop by rounded spoonfuls onto slightly greased cookie sheet. Bake at 350° for 12 minutes.
In a 2-quart saucepan, cook onion, celery and green pepper in margarine. Add tomatoes, water and seasonings. Boil. Reduce heat. Simmer on low, uncovered, for 30 minutes. Add 3/4 Mozzarella cheese and stir until smooth.
Cook potatoes	and peel; mash or rice. Add butter, milk, salt and spices. Place mixture in a buttered casserole. Push marshmallows down into the mixture. Bake in 350° oven for 15 minutes or until marshmallows are brown.
Prepare the cake mix as directed on package. Pour into two 9-inch greased and lightly floured cake pans. Bake according to package directions. Remove from pans and cool on rack while making the pineapple icing.
Melt the 6 tablespoons of margarine and combine with graham cracker crumbs. Press into 9 x 13-inch pan. Beat together in mixing bowl 2 cups powdered sugar, 1 stick margarine (softened), 2 eggs and 1 teaspoon vanilla. Beat until pudding like and then pour over graham cracker crust.
Dissolve lime in water. Let cucumbers stand 24 hours in lime water. Drain, rinse and let stand 3 hours in clear water. Drain again. Let stand overnight in vinegar, salt, spices and sugar. Next morning, bring to a boil; boil slowly for 30 minutes or until clear. Pack in hot jars and seal.
Melt butter in skillet. Add butter and onion; brown. Combine sugar, cornstarch, vinegar, soy sauce and pineapple liquid; add to pork. Stir and cook until thickened. Add pineapple and green pepper; cook about 2 to 3 minutes. Serve over rice or chow mein noodles. Yields 2 to 3 servings.
Boil the butter, sugar, milk and cinnamon until syrup is desired consistency (not too thick). Add vanilla to boiled mixture and pour mixture into a pan. Dip 2 cans of biscuits into the mixture and bake at 350° for 20 minutes.
Peel and remove seeds from cukes. Cut all vegetables in small chunks. Cover all with salt and let stand 3 hours. Drain and add remaining ingredients. Bring to a boil. Cook slowly until vegetables are tender and transparent. Pack in hot jars and seal.
Dissolve Jell-O in water. Add crushed pineapple. Add mayonnaise and evaporated milk slowly, mixing well. Add cottage cheese and nuts. Chill until set.
Combine the first 4 ingredients in a large saucepan. Cook over medium heat, stirring constantly. When it begins to boil, stop stirring and boil for 1 minute exactly. Remove from heat. Stir in the rest of ingredients immediately. Mix well. Drop by spoonfuls onto wax paper; let dry. May add coconut in place of peanut butter.
Sift flour, sugar and soda in bowl. Melt margarine in saucepan. Add water and cocoa. Bring to rapid boil. Pour over flour mixture and blend. Add buttermilk, eggs and vanilla; mix well. Pour in greased 9 x 13 pan. Bake 20 minutes at 400°. Reduce heat to 350° for 5 more minutes. Cool 10 minutes.
In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic, salt and pepper. Reduce heat. Add the water, milk powder and margarine. Heat through, but not to a boil. Garnish with parsley, if desired.
Preheat oven to 375°. Peel, core and slice apples. Combine apple slices, caramel topping and flour in bowl. Spoon into deep baking dish. Peel apart each biscuit into 2 thinner biscuits; place on top of apples. Drizzle butter over biscuits. Combine sugar and coconut; sprinkle over biscuits. Bake for 30 minutes, or until golden brown.
Fry the onion and meat together. Boil the other ingredients together. Add the hamburger mixture for 10 minutes. Serve between hamburger rolls.
Butter 13 x 9-inch rectangular pan. Microwave margarine or spread in large microwavable bowl on High for 45 seconds or until melted. Add marshmallows. Toss until coated.
Melt oleo, butter and sugar slowly over medium heat. Cook 1 minute after boiling. Split graham crackers in two and place on foil lined cookie sheets. Fill tightly with crackers. Pour mixture over top. Sprinkle with chopped nuts. Cook 10 minutes at 350°. Don't overcook. Cool and break into pieces.
Mix the first 4 ingredients into a batter. Pour into an 8 x 8-inch dish. Pour sweetened cherry mix over top of batter. Bake at 350° for 1 hour. (Dough will rise through cherries, causing a sauce effect on the bottom.)
Preheat oven to 350°. Grease baking sheets. Combine cake mix, oats, eggs and oil in large bowl; beat at low speed with electric mixer until blended. Stir in raisins. Drop by rounded teaspoonfuls onto baking sheet. Bake at 350° for 7 to 9 minutes, or until lightly browned. Cool 1 minute on baking sheet. Remove to cooling rack.
Mix all ingredients together until creamy like butter. Spray glass pie dish with Pam. Bake 10 minutes at 325°.
Toss all together and chill overnight. Before serving, drizzle 6 tablespoons yogurt over all.
Mix sugar and water; boil, covered, until mixture spins 8 inch thread (242°). Pour hot syrup slowly into egg whites with cream of tartar added when whites are frothy. Beat constantly with electric mixer. Add vanilla. Continue beating until mixture is fluffy and will hold shape. Icing for 2 layer cake.
In a bowl, dissolve jello in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple to make 1 cup. Add salt if desired. Stir into jello. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4-cup mold. Cover and chill until firm. Makes 6 servings.
Mix flour, salt, paprika and pepper; coat chicken. Heat oil in skillet. Cook chicken in oil until light brown on all sides, 10 minutes. Reduce heat; cover tightly and simmer, turning once or twice, about 35 minutes longer.
Combine sugar and flour and stir in egg, lemon rind, juice and water; cook over boiling water until slightly thickened. Pour over rhubarb and top with a lattice crust. Bake in hot oven (450°) for 10 minutes then reduce heat to 350° and bake an additional 20 to 30 minutes. Makes 1 (9-inch) pie.
Combine flour, sugar, soda, cinnamon, salt and oil. Then beat in the eggs, one at a time. Beat in the carrots and vanilla. Pour into 2 greased 9-inch cake pans. Bake in 350° oven for 30 minutes. When cool, frost with icing prepared as follows.
Bring to a boil. Mix with squash, onions and peppers and cook 2 to 4 minutes. Pack in sterilized pint jars. Makes 4 pints.
Melt the semi-sweet chocolate and 14 ounces of the white chocolate. This can be done in a double boiler or the microwave. If you use the microwave, do it at 30 second intervals and then stir to determine if it is completely melted. Add the cereal, peanuts and marshmallows to the melted chocolate. Spread this mixture on a waxed paper-lined pizza pan. Arrange the cherries on the top, then sprinkle the coconut over the entire pizza. Melt the last 2 ounces of white chocolate with oil and drizzle over the pizza, giving it the melted cheese effect. Refrigerate at least overnight, then cut in pizza slices or as desired.
Combine mushrooms, carrot, garlic, onion, celery and green pepper in a Dutch oven with vegetable oil and saute for a few minutes. Add sausage. Cook until it loses its redness. Drain fat. Stir in tomato sauce, blend in water (and wine), sugar and herb seasoning. Simmer, uncovered, for 40 minutes. Serve over hot spaghetti al dente. Serves 4 to 6. (Good for ground beef, chicken or shrimp.)
Sift flour, sugar, salt, soda and cinnamon together. Mix shortening with eggs and add to dry ingredients with raw carrot. Pour into a 9 x 9-inch or 9 x 12-inch baking pan. Bake at 350° for 35 to 40 minutes. Serve plain or with orange icing.
Preheat oven to 350°. Cream the shortening, sugar, egg and vanilla. Add 1/3 of the flour. Mix and add 1/3 more and mix again. Add rest of flour and mix. Roll into 1-inch balls. Roll in sugar. Bake 8 to 10 minutes. Yields 2 dozen cookies.
Pour water into a 4-quart saucepan; bring to a boil. Add walnuts and allow to return to a boil. Cook 1 minute and drain. Rinse walnuts under hot water; drain well. Combine warm walnuts and sugar in a large mixing bowl. Stir until sugar dissolves. Heat 1-inch of oil to 350°. Fry walnuts in oil for 5 minutes or until golden brown. Drain on paper towels. Sprinkle lightly with salt. Cool. Store walnuts in a tightly covered container. Yields 4 cups.
Melt shortening in large saucepan, add brown sugar and mix well. Cool slightly. Add eggs, one at a time, beating well after each one. Sift together flour, baking powder and salt, add to saucepan mixture; mix well. Add nuts and chocolate chips. Pour into greased 13 x 9-inch pan. Bake at 325° for 25 to 30 minutes. Cool, cut and enjoy.
Prepare red and green jello using 1 cup boiling water and 1/2 cup cold water for each package. Chill each flavor separately until set; cut into small cubes. Blend pineapple juice and 1/2 cup water and bring to boil. Add lemon jello, stirring to dissolve. Chill to egg white consistency. Fold into the lemon jello the Cool Whip, crushed pineapple and red and green jello cubes. Pour into large dish; chill until set.
Combine all ingredients well. Pour into greased casserole dish. Bake at 300° for 3 hours.
Mix condensed milk with lemon juice. Stir until thickened. Stir in almond extract. Fold in berries and whipped cream. Pour mixture into baked pie crust. Refrigerate for 6 to 8 hours.
Preheat oven to 400°. Combine egg, 1/4 cup brown sugar, orange juice and oil. Beat in Bisquick or muffin mix. Stir in the marmalade and nuts. Fill greased muffin tins 2/3 full. Mix final 1/4 cup brown sugar and cinnamon and sprinkle on muffins. Bake 20 to 25 minutes.
Combine all ingredients. Bring to boil. Cook (simmer) 1/2 hour, stirring often. Makes 1 1/4 cups.
Remove outer leaves, cut cabbage in quarters, core and grate into skillet. Slice the apples; add to cabbage. Add fat, salt and pepper; bring to a boil with just enough water to cover. Reduce heat to simmer until tender, 20 minutes. Drain, reserving the liquid.
In large skillet, brown pork chops. Season to taste. Add instant rice, pineapple (including juice) and water. Stir, making sure some of the rice mixture is underneath the pork chops. Cover and simmer 5 to 7 minutes or until rice is tender. Serves 4 to 6.
Cook rice according to package directions. In wok or iron frying pan, cook vegetables in 1 to 2 tablespoons of olive oil until crisp and tender. Mix all veggies together in dish. Add chopped chicken. Salt to taste. Serve over rice and sprinkle with soy sauce. Recipe may be doubled.
Saute onion in oleo. Combine with 1 cup of cheese, chili, beans, Mexicorn and Fritos. Bake about 15 minutes on 350°. Mix the reserved cup of Fritos and 1 cup grated cheese. Put on top of casserole and put back in oven until cheese melts.
Mix all together. Shape into 3 rolls on foil and wrap. Refrigerate for 24 hours. Open up foil and bake at 300° for 1 hour and 15 minutes.
Mix cake mix as directed on box and pour into 4 thin layer pans. Cook as directed. Mix sugar, powdered sugar, cream cheese and whipped topping. Put filling between layers and spread with pie filling.
Heat oven to 375°. In a small bowl, combine 1 tablespoon of margarine, horseradish, catsup, lemon juice and shrimp. Mix well. Separate rolls into 8 triangles. Cut each in half to make 16 triangles. Place a rounded teaspoonful of the shrimp mixture on the center of each triangle. Fold short ends of each triangle over filling. Fold long end over all. Brush each with margarine. Sprinkle with cheese and sesame seed. Bake 15 to 18 minutes or until golden brown. Serve warm.
Grease 9 x 5 x 3-inch loaf pan. In large bowl stir together first 7 ingredients. In small bowl, stir together milk, oil and egg. Add to flour mixture, stirring just until moistened. Turn into prepared pan. Bake in preheated 350° oven for 55 minutes, or until done. Immediately remove from pan. Cool on wire rack at least 30 minutes.
Combine soup, margarine, salt, pepper, onion, and cheese. Gently mix in the potatoes and pour into a greased 9 x 13 inch baking dish. Bake in 350° oven for 35 to 40 minutes.
Roll into balls and then in sugar. Place on greased cookie sheets and bake for 8 to 10 minutes at 350°. Remove and press candy kiss or chocolate star on top.
Cook spinach according to package directions, adding onion to the pan as spinach cooks. Drain well. Fold in the eggs and sour cream. Blend in the Parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper.
In a large bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl constantly. Stir in remaining flour until smooth. Cover. Let rise in warm place until double (50 to 60 minutes). Turn dough on well floured surface; dough will be soft. Roll out. Cut with doughnut cutter. Place on greased cookie sheet 2-inches apart. Brush with butter. Cover and let rise 20 minutes. Bake in a 425° oven for 8 to 10 minutes. Shake in bags of granulated, powdered or cinnamon sugar. Makes 1 1/2 to 2 dozen.
Sprinkle gelatin over water in small saucepan. Let stand 3 to 4 minutes. Stir in sugar. Heat to dissolve gelatin and sugar. Add frozen lemonade. Chill until mixture is the consistency of unbeaten egg whites. Pour into large mixer bowl. Slowly beat in evaporated milk. Continue to beat until mixture is light and fluffy, about 2 minutes. Fold in cake cubes.
Combine brown sugar, vinegar, mustard and garlic powder. Fry bacon. Saute onion in bacon grease. Drain kidney and pinto beans. In large casserole dish, combine all beans and sauce. Bake at 350° for 1 hour.
Make into 1-inch balls. Fry or bake at 350° for 30 minutes. Simmer in sauce at least 1 hour before serving.
Saute meat, onions and green pepper in butter until vegetables are tender. Add remaining ingredients, except noodles or rice. Cover and simmer over low heat for 1 1/2 to 2 hours, or until meat is tender. Additional broth may be added, if necessary, during cooking. Salt to taste. Serve over noodles or rice. Yields 4 to 5 servings.
In saucepan mix chili sauce and grape jelly. Stir until smooth. Fry sausage in pan. Cut into chunks and add to sauce. Simmer in sauce for 2 minutes and serve.
Cook onion in butter until tender. Add soup, water and milk. Bring to boiling point. Add crabmeat and spices. Cook 3 more minutes.
Mix cake mix as directed. Pour 3/4 cake mix in 13-inch baking pan (rest of cake mix not needed). Cook cake and let cool. Punch holes in top of cooled cake with a fork. Pour undrained can of pineapple over cake. Make instant pudding with directions on box. Pour pudding on top of pineapple. Spread Cool Whip over pudding. Sprinkle with pecans. Refrigerate overnight. Yum!
Blend sugar and oil. Add eggs, one at a time, beating after each addition. Stir in pineapple. Combine flour and soda; stir into mixture. Bake in pan for 35 minutes or until toothpick comes out clean at 350°.
Drain 1/4 cup liquid from tomatoes. Blend cornstarch and seasonings with liquid. Combine with tomatoes and remaining liquid. Toss bread crumbs with melted butter. Mix half with tomatoes. Spoon into a 2-quart casserole; top with remaining crumbs and bake at 350° for 45 minutes. Makes 8 servings.
Preheat oven to 450°. Combine flour, onion powder, salt, pepper and dill weed. Dredge fillets in mixture. Coat a baking dish with nonstick spray. Place fish in baking dish. Drizzle melted butter over fish, then sprinkle with Parmesan cheese. Bake approximately 10 minutes or until fish flakes easily with fork.
Cream butter and sugars until fluffy. Beat in next four ingredients. Sift together baking soda, salt and baking powder and mix into preceding. Mix in oatmeal. Drop by teaspoon on lightly greased cookie sheet. Bake at 325° to 350° about 8 minutes.
Melt butter; add cocoa. Mix with other ingredients, which have already been mixed together. Put in pie shell and bake at 350° for 35 minutes. Top with whipped cream.
Soften the cheeses at room temperature for 2 hours. Place everything except walnuts in a large bowl and whip until blended. Chill. Shape into a ball and roll in walnuts. Wrap in waxed paper and refrigerate until completely chilled. Serve with crackers.
In a small saucepan, stir brown sugar into water until dissolved. Bring to a boil and boil gently for 5 minutes (will begin to thicken). Remove from heat and stir in milk. Cool to room temperature. Pour cooled caramel syrup over popcorn. Spray hands with nonstick cooking spray and form into balls. Makes 8 caramel popcorn balls. Don't serve popcorn to children under 4, as it poses a choking hazard.
Mix cocoa, milk, sugar, and margarine. Bring to a boil and let boil for 2 minutes. Remove from heat and stir in peanut butter and oats. Drop by teaspoonfuls onto waxed paper.
Mix all ingredients together and place in plastic container in freezer. Freeze solid. Set out 1 hour before serving. When the ingredients come out, it should be in the form of icy slush.
Cream the margarine or butter until fluffy. Fold in sugar, beating all the while. Fold in flour. Add vanilla. Roll in fingers about 1 1/2-inches long and 1/2-inch thick. Place on cookie sheet and bake slowly for 1 hour at 275° to 300° (according to your oven). While they are warm, roll in the powdered sugar.
Slice bread in half lengthwise. Spread butter over surface of bread. Mix chiles, cheese and mayonnaise together. Spread over buttered surface of bread. Bake at 350° until hot and bubbly, about 10 minutes.
Chop all vegetables. Cover bottom of jelly roll pan with crescent rolls. Bake at 350° until lightly browned (approximately 10 minutes). Let cool 10 minutes. Beat at room temperature the cream cheese, dressing and dressing mix until smooth. Spread on crust. Scatter vegetables on top. Cut into squares. Serve or refrigerate.
In a 1-quart glass bowl, combine brown sugar, granulated sugar, cocoa and cream. Mix well. Add butter. Heat well. Stir in top of double boiler or heat in microwave for 1 1/2 to 2 minutes, stirring once, until well mixed and sugars are dissolved. Stir in vanilla and salt. Serve hot over ice cream, cake or fruits. Can cool and store in refrigerator up to 2 weeks. Reheat in microwave on Low for 1 to 2 minutes until of good pouring consistency. Makes 1 3/4 cups.
Brown ground beef in large saucepan until thoroughly cooked, stirring frequently. Drain. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; cover and cook 10 to 15 minutes or until vegetables and barley are tender, stirring occasionally.
Soak and cook limas until nearly done (tender). Salt and brown chops on both sides. Drain off excess fat. Drain cooked limas and add to chops. Cover with onion slices. Mix soup and milk. Pour over all. Sprinkle with seeds. Bake at 375°, uncovered, at least one hour or until chops are tender.
Peel potatoes. Put oil in shallow bowl. Mix corn flake crumbs, paprika and salt on wax paper. Roll potatoes in oil, then in mixture, covering completely. Grease baking pan, place potatoes in pan and bake, covered with foil, at 350° for 1 hour and 15 minutes.
Mix the cooked chicken (after bones are removed and chicken has been chopped) with chicken and mushroom soup and mayonnaise. Put the cooked broccoli into the bottom of casserole dish and pour the chicken mixture over the top. Grate sharp Cheddar cheese over the top and sprinkle with bread or cracker crumbs. Bake at 350° for 30 minutes.
Combine oleo, sugar and dates in medium saucepan. Bring to a boil. Cook 3 minutes, stirring constantly. Stir in cereal and pecans. Let cool to touch. Roll into small balls and shake in plastic bag of powdered suger to coat.
Cook sugar, molasses, vinegar, water and butter until hard crack in cold water. Take off heat. Add the vanilla. Stir in the soda. Beat until foamy, then pour over corn and stir.
Cook spinach and drain well; mix remaining ingredients and add to spinach. Roll into balls the size of meatballs. Bake at 350° for 8 minutes. The color should be golden brown with some green showing.
Combine water, sugar, cloves and cinnamon in 2-quart saucepan. Bring mixture to a boil. Add orange juice and tea. Brew 3 to 5 minutes. Makes 8 cups.
Beat eggs well and mix in flour and buttermilk. Cook on hot griddle or skillet lightly covered by butter or cooking spray.
Sift together dry ingredients. In large size mixing bowl, blend peanut butter and eggs. Add vanilla. Stir in nuts. For large cookies, drop by tablespoon about 2-inches apart onto well-greased cookie sheet. Bake at 350° until lightly brown, about 10 to 12 minutes. Yield: 2 1/2 dozen cookies.
Sprinkle chips and nuts over batter. Mix brown sugar and egg white; spread over chips and nuts. Bake at 350° for 25 to 30 minutes.
Butter bread slices. Spread each slice with mayonnaise. Spread one slice with peanut butter. Cover one slice with chopped celery. Assemble sandwiches and cut into thirds.
Make cheese sauce by combining milk, butter, flour and cheese. Do not boil. Blend well; saute mushrooms and green pepper in small amounts of butter. Toss all ingredients over warmed Chinese noodles.