HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, brown sugar and vanilla until fluffy using an electric mixer. Spread about 1/2-inch thick onto a platter. Heat the Marzetti's caramel apple dip in the microwave for 1 minute; it must be warm to spread evenly. Next, spread caramel on top of cream cheese mixture on platter. Garnish with chopped nuts. Serve with apple wedges, celery or pretzels. Serves 8 to 10.
Thaw bread as directed. Cut loaf into 8 equal pieces. Place on a greased 11 x 15-inch jelly roll pan. Let raise to desired height. Bake for 20 minutes at 350° or until golden brown.
Mix together water and Kool-Aid, then mix all ingredients together in a saucepan in order listed. Cook over medium heat, stirring constantly, until mixture gathers together.
Beat eggs well; add water. Pour in hot iron skillet with butter. Let edges brown, fold over and sprinkle with salt and pepper. Cook 1 minute.
Mix cornbread. Add corn, onions and jalapenos; set aside. Brown hamburger; add 3/4 of cheese. Mix together with cornbread mixture. Pour into greased cast-iron skillet. Sprinkle rest of cheese on top. Bake at 375° for 45 minutes, or until done.
Mix Jell-O with hot water until dissolved. Add to fruit cocktail (do not drain fruit). Put in refrigerator until almost set. Then add mayonnaise and Cool Whip and mix together. Can be used as salad or dessert.
Mix pudding as directed on package. Mix the Eagle Brand milk with pudding mixture; fold in the Cool Whip. Line dish with vanilla wafers and bananas. Alternate with pudding mixture.
Cream butter, add sugar. Beat well. Beat in egg. Melt chocolate over hot water. Stir into creamed mixture. Sift dry ingredients and add to chocolate mixture alternately with milk. Mix well. Stir in vanilla and nuts.
Preheat oven to 325°. Generously grease (use 1 tablespoon solid shortening) and flour 12-cup fluted tube pan (nonstick finish pan, too). Lightly spoon flour in measuring cup; level off. In large mixer bowl, blend all ingredients until moistened; beat 3 minutes at medium speed.
Preheat oven to 375°. Sift flour, baking powder and cinnamon together. Add raisins and sweet potatoes. Combine egg, oil, milk, yogurt, maple syrup and vanilla. Add to flour mixture and combine gently and quickly. Coat muffin tins with non stick spray and divide batter evenly. Bake 25 to 30 minutes.
Cook eggs, brown sugar, flour and milk until very thick. Remove from fire and add 2 heaping tablespoonfuls of peanut butter. Put in container and put in refrigerator until cold. Beat 2 packages of Dream Whip until thick and add the dressing you cooked. Put one layer of dressing and one layer of bananas until dish is filled. Cover with ground peanuts.
Wash, rinse, drain and thoroughly crush and measure berries into kettle. Add the rest of the ingredients. Put kettle over low heat and stir mixture until sugar dissolves; then boil rapidly to or almost to jellying point or until jelly rounds up slightly in spoon. Remove from heat; quickly skim off foam and pour hot jam into sterilized jars and seal while hot. Makes 4 to 5 half pints.
Boning the roast makes slicing the meat much easier at serving time; have your butcher remove the backbone, or chine, from the whole rack and cut the meat off the ribs in 1 piece. Then tie the meat back onto the bones. The roast can be served on or off the bones. To crack whole peppercorns, enclose them in a resealable plastic bag and crush slightly with a meat mallet.
Place chicken in a food processor or blender with eggs, flour, sugar, soy sauce, sherry and salt. Blend until smooth paste forms. Place in bowl. Cover and chill for 20 minutes.
Cut ribs or chicken into serving pieces, trimming off excess fat. Arrange in pan. Combine brown sugar, cornstarch, salt, vinegar, catsup and pineapple with juice. Pour over ribs or chicken. Cover tightly with foil and bake at 350° for 1 1/2 to 2 hours.
Cream sugar and oleo. Add eggs and beat by hand. Stir in other ingredients. Pour into unbaked pie shell. Bake at 350° to 375° for 45 minutes.
Preheat oven to 425°. Bake pastry shell 8 minutes. Remove from oven. Reduce heat to 350°. In medium bowl, toss cheese with flour and bouillon. Add remaining ingredients. Mix well. Pour into pie shell. Bake 40 to 50 minutes until set, topping with French fried onions during last 5 minutes. Let stand 10 minutes before serving.
Spread mixture on the half of hamburger bun. Put cheese strips on. Bake at 350° for 10 to 12 minutes or until cheese is slightly melted.
Mix ingredients in a casserole dish. Spread evenly and top with bread crumbs. Bake at 375° for 20 to 25 minutes, or until bubbly.
Mix cocoa, 1 cup sugar and flour. Add egg yolks, then milk and vanilla. Cook until thick. Bake at 350° in a 9-inch pie shell.
Preheat oven at 450°. In a shallow baking pan, thoroughly blend all ingredients, except potatoes. Add potatoes and turn to saturate. Bake 60 minutes or until potatoes are tender and golden brown. Stir occasionally. Garnish, if desired, with chopped parsley. Makes 8 servings.
Mix all ingredients together and roll together to form ball. Roll in parsley flakes and serve with fat-free crackers.
Brown meat and onions in small amount of oil. Stir in remaining ingredients except gravy mix. Simmer until meat is tender (may need to add extra water). When meat gets tender, stir in gravy mix and let thicken. Serve over rice. (Recipe may be doubled.)
Whip egg until light. Add shortening and milk. Mix all dry ingredients together. Add other ingredients and mix together. Sprinkle topping over cake.
Combine all ingredients. Chill and serve. Garnish with coconut or a cherry. For extra flavor, use pineapple syrup or juice as part of the liquid when cooking the rice.
Trim fat from pork chops. Grease large skillet with fat. Cook chops in skillet over medium heat until brown on both sides. Drain off fat. Sprinkle chops with salt. Top each chop with one slice of onion.
Mix flour and milk until smooth. Cook slowly, stirring occasionally until mixture thickens. Remove from heat and cool. Add butter and shortening and blend at low speed. Add salt. Beat at high speed until smooth and fluffy. Blend in sugar. Beat at high speed until sugar crystals dissolve. Add vanilla. Beat 1 minute at high speed.
Cook bacon and onion together. Drain excess grease off. To the tomato sauce, add sugar, bacon, onion, Tabasco sauce and Worcestershire sauce. Cut shrimp into bite size pieces and add to sauce. Pour sauce over rice. Mix well. Bake at 325° for about 30 minutes.
Cream together butter and vanilla; sift in confectioners sugar and pecans. Mix flour in. Form into balls. Place on lightly greased cookie sheet. Bake at 300° until light brown. Drench in additional confectioners sugar.
Slice French bread lengthwise. Spread with processed cheese. Brown ground beef until crumbly. Add salt and spoon over cheese. Sprinkle with green onions, mushrooms and oregano. Spoon over tomato sauce. Bake in a very hot 450° oven for 5 minutes.
Combine sugar, margarine and corn syrup in a 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color (290°). Remove from heat. Stir in vanilla. Pour syrup over popped corn and nuts on baking sheet. Toss with two large spoons until popped corn and nuts are coated. Spread to dry. Break into pieces and store.
Combine crab meat and cream cheese. Form into a ball. Place ball on platter and top with cocktail sauce. Use your favorite crackers to serve crab ball on and to garnish platter.
Boil margarine, sugar, cocoa and milk for 1 minute, stirring constantly. Remove from fire and add peanut butter, oatmeal and flavoring. Mix well. Drop by teaspoon on wax paper until firm.
Cream shortening, sugar and eggs. Beat together. Make a paste of food coloring and cocoa. Add to the mixture. Add cake flour and salt. Alternate flour and buttermilk. Add soda and vinegar. Do not beat; stir. Bake at 350° for about 45 minutes.
Combine sugar, water, salt and corn syrup in a saucepan and bring to a boil; cover. Boil gently 10 minutes or until syrup spins a thread (keeping pan covered prevents formation of crystals around sides of pan). Add maple flavoring to taste.
Heat oven to 350°. Grease and flour two 9-inch layer pans or one 13x9 in pan. Blend dry ingredients in bowl. Add shortening, water, and applesauce. Beat 2 min, medium speed with mixer. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more min., scraping bowl frequently. Stir in walnuts and raisings. Bake layers 35 to 40 min and 13x9 pan 45 to 50 min. Cool. Frost with Easy Penuche Frosting.
Mix cream cheese and margarine; add "Fri Chik," mushrooms and onions. In a separate bowl, mix breadcrumbs and pecan meal. Roll the crescent rolls into squares. Put a heaping tablespoonful of the chicken mixture in each center. Roll up and seal. Dip in melted margarine and roll in nut mixture. Bake at 350°.
Cream butter; add sugar and cocoa gradually. Add Kahlua and hot coffee. Beat and spread.
Grease 9 x 13-inch pan. Beat sugar and eggs until smooth. Add oil. Sift dry ingredients into above mixture and mix well. Fold in apples, nuts and raisins. Cut into pan. Sprinkle with 1 teaspoon cinnamon and sugar mixture. Bake 1 hour at 350°.
Saute onions in oleo in skillet until tender. Add to boiled and drained squash. Add rest of ingredients except save 1/2 cup of cheese to sprinkle on top. Pour in greased casserole and bake 30 minutes in 350° oven.
Brown beef. Add chopped vegetables, then add other ingredients. Simmer at least 30 minutes.
Prepare wild rice in large kettle. Add water, bouillon, meat and evaporated milk. Heat through, but don't boil. To thicken, add 1/4 cup cold water and 2 tablespoons cornstarch.
Butter 9 x 13-inch baking dish. Lay pieces of bread along bottom and sprinkle with cheese. Beat remaining ingredients, except for bacon. Pour over cheese and bread. Sprinkle with bacon. Bake, uncovered, at 325° for 1 hour. Towards ends of hour, cover with foil if browning too much. Done when knife inserted comes out clean. Dish may be covered and chilled up to 24 hours before cooking.
Combine chicken, 3/4 of soup, 1/2 cup sour cream, green chiles and olives. Put 2 to 3 tablespoons of chicken mix in middle of tortilla. Roll and place in shallow, buttered casserole.
In large punch bowl, mix together pineapple juice, champagne, wine and pineapple chunks with the juice. Add ice cubes. Float fruit to garnish. Makes 6-quarts.
Spread cream cheese in pie plate or quiche dish. Spread chili on top. Then the scallions and finally the cheese. Bake at 350° for 20 minutes.
Mix cookies and hot water in small bowl. Spread evenly in bottom of crust. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until smooth. Add milk and peppermint extract. Beat until smooth. Gently stir in whipped topping and food coloring. Spoon mixture into pie crust. Smooth top with spatula. Refrigerate 3 hours or until set. If desired, garnish with whipped topping and maraschino cherries. Store leftover pie in refrigerator.
Melt butter and marshmallows over medium heat. Add vanilla and food coloring. Stir in Rice Krispies, a little at a time. Coat Krispies well. Press into a 9 x 13-inch baking pan or other suitable dish. Refrigerate and cut into squares.
Soften cheese and blend with mayonnaise. Fold in remaining ingredients. Pour into an ice cube tray and freeze overnight or for at least 6 hours. Cut into squares and serve on lettuce. Trim with cherries. Can also be used as a dessert. Serves 8 to 10.
Mix together. Soften cheese and other ingredients. Chill. Form in ball and roll in nuts.
Blend soups. Stir in milk and cream; heat just to boiling. Add crab meat; heat thoroughly. Add cooking sherry just before serving. Makes 6 to 8 servings.
Mix first 5 ingredients in a large saucepan. Bring to a rapid boil 5 minutes; add peanut butter and creme after removing from heat. In a heat-proof bowl, mix 1/2 peanut butter mixture and 1 cup chips. Mix together. Pour in a baking dish. Pour rest of peanut mixture on top; then rest of chips. Let them melt and then swirl together. Cut into squares. Refrigerate.
Heat the oven to 325°. Grease a loaf pan, either 9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2 1/2-inch, with shortening. Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan.
Add milk to flour. Bring broth to a boil; add milk/flour mixture. Add soup and butter. Cook until thickened. Cook and drain noodles. Add noodles to sauce mixture, then add chicken. Pour combined ingredients into a greased 13 x 9-inch pan. Top with cheese and corn flakes. Bake at 400° for 15 to 20 minutes.
Sift together the first 3 ingredients. Mix well. Add water until dough is like biscuit dough. Roll on a floured board and cut in any shape you'd like. Fry in deep fat or oil until golden brown. Sprinkle with powdered sugar, if desired.
Dissolve the lard and sugar in hot water, add egg. When mixture is lukewarm add yeast which has been dissolved in lukewarm water, add flour, salt and beat well. put in refrigerator and let rise 3 to 4 hours. Then take out in rolls what is needed, let rise at least 2 hours and bake. Bake at 425 degrees till golden brown.
Mix sugar and cream cheese together, then fold in Cool Whip. Cut angel food cake in half. Put the mixture in the middle of the cake and on top of the cake. Add your favorite fruit topping. The best is cherry or strawberry pie filling in a can.
Sift dry ingredients. Cut in shortening until mixture resembles corn meal. Beat egg and add milk. Mix in dry ingredients with fork until dough holds together. Turn on a floured board; knead lightly and roll 1-inch thick. Cut with biscuit cutter and put on a baking sheet. Preheat oven to 450° and bake biscuits 10 to 12 minutes.
Prepare Stove Top stuffing according to directions. (I use some of the broth from the chicken for the liquid.) Pour on bottom of a pan 9 x 13 x 2-inches, then top with the chicken. Then mix water and soup and pour over the chicken and stuffing. Then sprinkle the crushed crackers on top. Bake at 350° for 30 minutes or until it is hot, bubbling and a little brown on top. I cover it with aluminum foil for 20 minutes and then uncover. Can be prepared the day before you plan to use it.
Mix ingredients together in a bowl. Pour into an ungreased 9 x 13-inch pan. Bake in oven at 350° for 12 to 18 minutes or until light brown.
Mix together sugar, coconut, pecans, vanilla, cracker crumbs, peanut butter and butter. Melt paraffin and chocolate chips in double boiler. Shape first mixture into logs. Dip logs into paraffin mixture and place on waxed paper to set.
Mix oleo, powdered sugar, salt and 2 cups of flour. Dough will be stiff. Pack into a 13 x 9-inch pan. Bake at 350° for 20 minutes.
Clean carrots and slice into 1/2-inch medallions. Cook them 10 minutes; drain. Combine all other ingredients and bring to a boil that you can't stir down. Pour over carrots. Marinate overnight. Serve cold. Yield: approximately 8 servings.
Cook potatoes in boiling, salted water about 20 minutes. Drain; cool and cut into quarters. Place potatoes in a large bowl. Pour the dressing over the potatoes. Season with salt and pepper. Toss carefully, using a large rubber spatula. Sprinkle with scallions and parsley. Toss to combine. Be sure to cover the potatoes with plenty of dressing as the potatoes absorb it quickly.
Lay choice of meat on heavy duty foil. Cover with slices of potatoes, carrots and onion. Season with salt and pepper. Wrap in foil. Cook 20-30 minutes over hot coals. Turn twice during cooking.
Trim all crust from bread and slice in half lengthwise. Mix butter and dressing mix. Spread on all sides of bread. Bake on cookie sheet at 350° for 10 to 15 minutes. Watch as it burns easily.
5 - 6 cups warm water mixes together the yeast and sugar until yeast starts to work. Then add: rye flour, salt and white flour. Enough to make dough stiff. Knead dough till its not sticky. Put into pans. Let rise. Bake 1 hour.
Mix oatmeal, flour, butter, sugar and soda like pie crust. Grease cake pan and cover with half of the crumbs. Cook dates, brown sugar and milk until thick. Spread filling over crumbs. Sprinkle remaining crumbs on top. Bake at 350° for 30 to 45 minutes.
Beat with electric mixer on medium speed until well blended. Pour into ice cream freezer and finish filling up to fill line with plain milk. Stir well and freeze.
Cream the sugar, shortening and butter. Add eggs, one at a time. Add flour. Add salt and baking powder gradually with milk and flavoring. Grease a 10-inch tube pan and put cake in cold oven. Turn to bake at 350° for 1 hour and 20 minutes, then check.
Combine tomato sauce, water, mustard and vinegar. Mix veal with bread crumbs, egg, onion, pepper and 1/4 of tomato sauce mixture. Shape into a loaf pan. Pour enough of the sauce over the top of loaf to coat. Bake at 350° for 1 hour, basting often. Serve remaining sauce heated over sliced meat loaf.
Place rhubarb in buttered 9 x 13-inch pan. Combine eggs, 1 cup sugar, flour, baking powder, salt, milk and oil. Pour over rhubarb. Sprinkle with remaining cup of sugar. Bake one hour at 350°. Serve with whipped cream or ice cream.
Place sugar and syrup in heavy saucepan over medium heat and cook until thick, about 15 minutes. Add butter and flavorings; stir. Blend in eggs with pastry whip. Eggs must be blended quickly into hot sugar mixture. Add pecans; pour into two unbaked pie shells. Bake at 300° until pie shell is golden brown.
Cream together butter and sugar. Separate the egg yolks. Add to butter and sugar mixture. Beat egg whites; set aside. Add flour and milk gradually. Add the remaining ingredients and beat.
In large mixer bowl, stir together 2 1/2 cups flour, yeast and salt. Add warm water and oil. Beat on low speed of electric mixer 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes on high speed.
Pat hamburg in a 10-inch pie plate like you're making a crust; broil until half done. Drain grease. Heat onion, celery and green pepper in microwave. Drain and put into "crust." Heat frozen corn and mushrooms in microwave. Drain and put into "crust." Mix the mushroom soup and garlic. Pour over all. Sprinkle with Mozzarella cheese. Make up instant mashed potatoes and cover top. Sprinkle with paprika and/or shredded Cheddar cheese. Cook 45 minutes at 350°.
Mix all ingredients together; beat with rotary beater until fluffy. Icing for 2 layer cake.
Combine sugar and flour; stir in 3 tablespoons pineapple juice; add pineapple and cheese. Mix well and place into 1 quart baking dish. Combine butter and cracker crumbs; sprinkle on top of pineapple mixture. Bake at 350° for 30 minutes.
Preheat oven to 325°. Place leg of lamb on rack in shallow baking pan. Roast for 1 hour.
Mix altogether, then add to milk. Make into 1-inch ball. Flatten by hand. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Heat vinegar and sugar to boil. Cool. Slice cucumbers and onions. Soak in salt water for 3 hours. Squeeze salt solution out of cucumbers. Add garlic buds. Pour cooled syrup over cucumbers. Store in refrigerator at least 24 hours. Will stay a long time in refrigerator.
Beat egg whites until frothy. Gradually beat in sugar. Continue beating until mixture is very stiff and glossy. Stir in salt, vanilla, coconut and melted but slightly cooled chocolate. Drop heaping teaspoonfuls 2 inches apart on ungreased wrapping paper on cookie sheet. Bake about 20 minutes at 325°. Bake until set and delicately browned. Makes about 3 dozen Kisses.
Melt margarine in saucepan. Add salt and pepper. Split hens; place skin side up in shallow baking pan. Baste with margarine. Roast hens for 1 1/2 hours uncovered. When done, pour pan drippings into small saucepan. Add chicken broth and grape juice. Simmer 15 minutes until reduced to 1 cup. Add grapes; cook 2 minutes. Calories: 206.
Put grease in pan and melt. Combine all other ingredients and pour into pan. Bake at 450° for 15 to 20 minutes.
Mix sugar, rhubarb and pineapple; cook for 20 minutes. Remove from heat and stir in jello. Pour in jars and cover with Parowax.
Place cream cheese in 1-quart casserole. Heat in microwave until melted. Stir halfway through melting. Stir in soup and onions. Heat in microwave until bubbly, stirring halfway through cooking time, about 3 minutes. Serve warm as dip or with raw vegetables.
Heat oil in large skillet over medium-high heat. Add vegetables. Cook and stir 8 to 10 minutes or until vegetables are crisp-tender. Stir in dill and salt. Reduce heat; cover and cook 2 to 3 minutes longer until vegetables are tender. Makes 7 (1/2 cup) servings.
Add vegetables to boiling water. Those vegetables which take longer to cook should be added first and cooked for a while before adding the others. Cook until tender. In 4 tablespoons of oil, fry onion (diced) until lightly browned. Add 2 tablespoons of flour until it thickens. Add to soup. Cook for a few minutes longer.
In a large saucepan bring to a boil the onions, carrot, bouillon cube and water. Cover and simmer 20 minutes. Add milk, salt, pepper and nutmeg. Blend flour and 1/2 cup of water until smooth. Stir into soup. Cook over medium heat, stirring constantly, until it thickens. Add the 1/2 cup milk and margarine; stir until margarine is melted. Serve.
Cook together in a frying pan. Cook spaghetti. Pour meat over it. Garnish with cheese.
In an 8-inch square glass dish, combine margarine and garlic powder. Micromelt the margarine 30 to 40 seconds. Stir in rice or corn squares until coated with margarine mixture. Sprinkle with cheese. Microcook, uncovered, about 3 minutes on High, stirring twice. Cool. Makes 2 cups.
In ovenproof skillet, brown meat and onions. Pour sauce over all. Cover and cook in a 350° oven for 45 minutes. Sprinkle cheese on casserole and return to oven for 5 minutes. Serve over rice.
Brown meat and drain; add spaghetti sauce. Cook noodles in boiling water. While noodles are cooking, mix cream cheese, sour cream and chopped onions. After meat and noodles are cooked, mix all other ingredients together. Bake at 350° for 30 minutes. Top with cheese.
Brown ground beef. Add one can soup (undiluted) to beef. If necessary, soften tortillas in frying pan with hot oil folding 1/3 of top down. Remove from oil when soft. Fill each tortilla with small amount of beef mixture and grated cheese. Roll and place in 9 x 13-inch pan. Top with remaining cheese. Heat other can of soup and 1/2 soup can water. Add chili powder.
Mix sugar, cinnamon and brown sugar.	Cut biscuits in fours. Place sugar in bag. Put biscuits in bag.	Shake well. Place half of biscuits in tube pan. Pour half of the melted butter and half of the pecans on the biscuits. Add rest of biscuits, butter and pecans. Bake at 350° until brown. Do not cut this cake. Pluckett while it is still warm or just out of the oven.
Put peeled potatoes in boiling soup and boil until done. Remove to bowl and mash. Add salt and oleo to taste. May also add nutmeg to taste at this time. Allow to cool. Add the unbeaten egg and enough flour to make a stiff dough. Drop by spoon into boiling soup. To make them easier to drop, dip spoon in soup, then scoop dough to drop. Continue cooking for a short time until done, but not falling apart.
Drain juice from clams; reserve. Saute onion and garlic in olive oil and butter in saucepan until tender but not brown. Add reserved clam juice, oregano, salt and pepper. Bring to boil on high heat. Cook until reduced to 1 cup, approximately 5 minutes. Meanwhile, cook and drain linguine. Keep hot. Reduce heat under clam juice mixture; add reserved clams, parsley, lemon rind and lemon juice. Heat thoroughly. Toss with hot linguine. Serve with grated Parmesan cheese.
Bring to a boil. Pour over browned salted and peppered meat and let simmer.
Blend flour, salt and pepper with melted margarine. Add milk; cook until smooth and thick. Add 1 1/4 cups of grated cheese (reserve 1/4 cup for topping). Blend well. In a casserole dish alternate thin layers of cheese sauce and crab meat. Start layers with cheese sauce. Mix remaining cheese and cracker crumbs together. Sprinkle on top. Bake at 375° until bubbly, about 30 minutes.