HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese and cherry juice. Combine pineapple, fruit cocktail and apples. Add to whipped cream. Garnish with cherries and coconut.
Boil sugar, margarine, cocoa and milk in a saucepan until butter melts. Remove from heat and add peanut butter, vanilla, oats and chopped nuts. Stir until peanut butter is melted.
Beat all ingredients, except for Bleu cheese. Make sure they are mixed well. Add Bleu cheese. Chill and serve.
Melt margarine in pan, then mix cake mix and one egg in margarine in pan (use fork). Then take cream cheese, two eggs and sugar and beat and put on top of cake mixture. Bake at 375° for 35 minutes. Cool and cut in squares.
Mix margarine and cookies. Press into a 9-inch pan. Melt marshmallows in milk and let cook a few minutes. Stir in creme de menthe and creme de cacao. Whip 1 cup of heavy cream, then fold into mixture. Pour mixture into pie shell and freeze. When ready to serve, top with remaining 1/2 cup heavy cream (whipped) and crushed cookies.
Heat oven to 375°. Grease cookie sheets. In large bowl, combine sugar, hot water, molasses, shortening and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in remaining cookie ingredients until well blended. Drop by teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake at 375° for 10 to 15 minutes. Frost with vanilla frosting, or eat plain.
Beat egg yolks; add baking powder, flour, butter, salt, sugar and milk. Mix thoroughly. Add egg whites. Make sure waffle iron is very hot. Pour 1/2 cup waffle mixture at a time onto iron. (Do not grease iron.) Makes 8 or 9 waffles.
Mix Alba '77, pineapple juice, coconut, vanilla and coconut extract together. Drop by spoonfuls onto waxed paper and freeze. Makes 1 serving.
Dip chicken in flour seasoned with salt and pepper. Brown in hot fat. Combine bread crumbs, salt, pepper, sage, onions and butter, using 1/2 can of cream of chicken soup.
Soften mayonnaise and cream cheese and mix well. Add green pepper, onion and Worcestershire sauce. Mix in shrimp well with mixer. Serve with Wheat Thins.
Wash and peel peaches. Put cloves, cinnamon and pickling spices in a loose, clean, white cloth; tie top. Cook together spices, sugar, vinegar and water 10 minutes. Add peaches; cook slowly until tender. Let sit overnight. In the morning, remove spice bag. Drain peaches. Boil syrup rapidly until thickened. Put peaches in sterile jars and pour syrup over peaches. Seal. Process 20 minutes in boiling bath.
Sift 1 1/3 cups flour, 1 tablespoon of sugar, baking powder and salt into mixing bowl. Cut in margarine. Add egg and milk. Mix together and pat into a greased 9 x 13-inch pan. Build up sides. Cover with rhubarb. Sprinkle jello over rhubarb.
Drain the fruit cocktail, then add Cool Whip, sliced bananas and pecans. Mix together and serve.
Set oven control to broil. Place pork chops on rack in broiler pan. Broil with tops 3 to 5 inches from heat until light brown, about 10 minutes; turn pork. Cut 1/4-inch slice from both ends of each onion. Cut onions crosswise into halves; place in broiler pan with pork. Sprinkle salt and sage over onions. Broil until onions are light brown, about 5 minutes; turn onions. Sprinkle with salt and sage; drizzle with margarine. Broil until pork is done, about 5 minutes longer. Sprinkle salt and pepper over pork.
Cook sausage until done (drain all grease). Spread bread with butter. Cut into cubes. Place cubes into a 13 x 9 x 2-inch baking dish or pan. Sprinkle with sausage and top with cheese. Combine remaining ingredients. Beat well and pour over bread. Chill 8 hours or more. Bake at 350° for 40 to 50 minutes.
Heat bacon grease or butter in skillet. Add all ingredients and fry for 7 to 10 minutes. Has 170 calories per serving.
Cream the cream cheese and butter. Add sugar. Add one egg at a time and a little flour until all is gone. Pour into greased and floured Bundt or tube pan. Bake at 350° for about 1 hour.
Brown beef and onion in skillet, stirring often to crumble beef. Add salt and pepper. Stir in mustard and soups. Cover and let simmer until hot and bubbly. Serve over noodles, creamed potatoes or toast.
Cook squash until tender and drain. Mix all ingredients except 1/2 of dressing and margarine. Melt margarine and add to remaining dressing. Spread on top of mixture. Add a little sharp Cheddar cheese, if desired.
Mix together all ingredients. Be sure to use enough crackers to make a slightly dry mixture. Make small patties and fry in vegetable oil. Drain well.
Mix all ingredients together and stir well. Bake in covered baking dish at 350° for 1 hour.
Cream butter and sugar. Add eggs, flour and baking powder, sifted. Add flavoring, nuts and dates. Spread into pan that has been oiled and floured. Bake 15 to 20 minutes in 325° oven. Cut in squares.
Combine 1/4 cup salsa with sour cream. Spread tortilla chips on baking sheet. Layer salsa mixture, chicken and cheese on chips. Broil 2 minutes, or until cheese melts. Spoon remaining salsa over cheese. Makes 6 to 8 servings.
Mix all ingredients together. Pour into greased and floured tube pan or 13 x 9-inch pan. Bake at 350° for 55 minutes.
Cook broccoli as directed and drain. Mix together broccoli, cheese, mayonnaise, soup, onion and egg in a 2 quart baking dish. Spread Stove Top Stuffing on top and drizzle with the melted margarine.
Boil chicken with a bay leaf for 1 hour on low heat. Cool. Remove from bone and place in 13 x 9 x 2-inch baking dish. Mix butter, soup and sour cream over low heat. Pour over chicken. Top with crushed Ritz crackers. Bake at 350° for 20 minutes. Split canned biscuits and top casserole. Bake at 400° until brown.
Make crust. Cut apples in slices; mix sugar, nutmeg, cinnamon and salt. Toss apples in mixture until all covered. Put apples in crust with remaining sugar mixture. Sprinkle with water and lemon juice. Dot with butter pats. Bake 25 minutes in 375° oven or until apples are cooked. Serve with cheese or cream.
Shred cabbage. Bring vinegar, sugar, celery seed, dry mustard, oil and salt to a boil. Pour over cabbage, pepper, onions and carrots. Let chill before serving.
Place grits and cream in a heavy saucepan (stirring). Cook grits according to package directions, using cream instead of water. Stir often and do not let burn. If grits start to get lumpy, add a little water to keep them creamy. When cooked, remove from heat and add salt and pepper to taste. Add butter and then stir in cheese. Can be reheated in microwave.
Wash and trim fat off of country style ribs. Place in an oblong cake pan. Layer with sliced onions.
Pour water over oatmeal and margarine; let stand 20 minutes. Mix sugars; add eggs. Sift salt, flour, cinnamon and soda. Add to sugar and eggs. Mix well. Add oats to mixture; mix well. Spread batter in a greased 11 x 8 x 2 1/2-inch pan. Bake at 350° for 25 to 30 minutes.
Place potatoes in greased pan. Mix soup, butter, cheese, sour cream, salt and onion together. Pour over potatoes. Top with crushed corn flakes. Drizzle melted butter. Bake uncovered at 350° for 45 minutes.
Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise on one large or 2 small ungreased cookie sheets. Rectangles shouldn't touch. Firmly press perforations to seal. In small bowl, combine butter & 2 tablespoons honey, mix well. Brush over dough. Bake 375° for 8-12 minutes or until lightly golden brown. Cool 15 minutes. Grease 15x10x1 baking pan. Carefully place 1 crust on pan. Top evenly with turkey, place second crust over turkey, top with cheese & ham. Place third crust over ham and spread evenly with preserves or mustard. Top with fourth crust, brush top with 2 tablespoons honey and sprinkle with sesame seeds. Bake at 375° for 10 minutes or until golden brown. Let stand 5 minutes and serve.
Fry bacon; set aside. Cook and stir beef, onion and celery. Dissolve bouillon in water; stir this and all other ingredients into meat. Cover; bake 1 hour and 15 minutes at 375°. Crumble bacon on top or combine and heat on low in crock-pot 4 to 5 hours.
Crust: Slice cookie roll and press together on pizza pan. Bake and cool.
Sprinkle dry jello over cottage cheese and blend well. Add remaining ingredients and refrigerate.
Sift dry ingredients together in a large bowl. Beat eggs slightly and mix with oil, strawberries and pecans. Add ingredients, stirring just until moistened. Pour into 2 greased 9 x 5 x 3-inch loaf pans or 6 to 8 small loaf pans. Bake in a 350° oven for 1 hour. Cool in pans 5 minutes before removing. Cool on wire racks.
Line 2 cookie sheets with graham crackers. Sprinkle 1 cup pecan pieces over crackers. Bring butter, margarine and sugar to boil and boil for 3 minutes. Pour over crackers. Bake in 350° oven for 12 minutes. Cut between crackers while hot and take them right up. Cool on foil.
Mix yeast and water. Mix ingredients, and make into biscuits. Put on baking sheet and rise 30 minutes to 1 hour. Bake at 400°. Makes 29 biscuits. Can half each of the ingredients to make fewer biscuits.
Cut Jack cheese into 1/2-inch squares. Combine with sour cream, chilies, rice and pepper in a small casserole. Bake, covered, at 350° for 1 hour. Top with shredded Cheddar and let sit a few minutes as cheese melts. Serves 6 to 8.
Heat 2 1/2 cups water with salt in saucepan to boiling. Add rice and stir. Reduce heat to low. Cook, covered, until water is absorbed, 12 minutes. Let stand, covered, for 10 minutes.
First Layer: Mix flour, pecans and oleo in bottom of dish. Bake 15 minutes at 350°.
Cook the first 4 ingredients on High 4 minutes (cook 2 minutes, stir, cook 2 minutes). Add the soda and vanilla. Pour syrup over the popped corn in a large grocery sack. Close and shake. Cook on High 1 1/2 minutes; shake. Cook 1 1/2 minutes and shake. Cook 45 seconds and shake. Cook 30 seconds and shake. Pour onto cookie sheets to cool. Not sticky and easy to clean up.
Combine all ingredients, except pie shell. Mix well. Pour into pie shell. Bake in preheated 350° oven for 40 minutes, or until brown.
Cut pastry into 8 (4 1/2-inch) circles. Spoon 1 1/2 tablespoons of cooked apples on one-half of each circle. Moisten edges with water. Fold dough over apple mixture, pressing edges to seal. Crimp edges with a fork.
Mix flour and sugar; put in 3 egg yolks and add milk gradually until mixed. Cook slow, stirring constantly, until thick. Add vanilla and margarine. Cool. Add coconut (save a little for meringue). Put in baked pie shell. Make meringue by beating 3 egg whites, adding 6 tablespoons sugar. Pour on top of pie and sprinkle coconut on top. Brown at 350°.
Melt butter. Combine flour and sugar. Add milk and butter to flour mixture. Mix well. Pour into greased or buttered baking dish. Arrange peach slices on top of batter. Peaches will sink and batter will bake up around them. Bake at 350° for 45 minutes or until top is golden brown and bottom dough is baked.
Dissolve Jell-O with 2 cups of boiling water. Add 1/2 cup cold. Add crushed pineapple, cran-orange relish, celery and nuts. Top or mix in Cool Whip or omit entirely. Refrigerate overnight. Serves quite a few people.
Sift together first 5 ingredients. Mix margarine, sugar and egg. Grate apples to equal 2 cups. Add and mix just until blended. Pour into greased 8 x 8-inch pan. Bake at 400° for 20 minutes.
Brown the first 3 ingredients. Add rest of ingredients. Simmer slowly for about 1 hour or until desired thickness.
Mix sugar and whipping cream in Pyrex or other microwave-safe dish. Cook on High for 7 minutes. Stir and cook 7 more minutes on High. Add margarine, vanilla extract and pecans. Stir well and cook an additional 2 minutes on High. Stir for about 1/2 to one minute. Scoop out on waxed paper (about 2 heaping tablespoonfuls for each piece).
Cut tips off wings. Cut at joint. Combine ingredients and marinate several hours. Bake 1 hour at 350°.
Mix all ingredients well. Then fold in berries. Bake at 350° for 40 minutes.
Mix sugar, cornstarch and salt in a saucepan. Add boiling water and cook 3 minutes, stirring constantly. Remove from heat and add butter and vanilla.
Mix last 4 ingredients, stuff mushrooms. Bake at 350° for 20 minutes.
Put in a large bowl the cake mix, eggs, cooking oil, dry vanilla pudding and water and mix. Beat for 8 minutes. Pour half of the mixture into a 9 x 13-inch pan. Mix the nuts, sugar and cinnamon. Put half of this mixture on the cake mixture and add remaining cake mixture and remaining sugar mixture. Take a spoon and mix to marbleize. Bake at 350° for 45 minutes or until done. You may drizzle powdered sugar icing over cooled baked cake.
Heat brown sugar, corn syrup, butter and salt to simmering over medium-high heat, stirring constantly. Simmer 1 to 2 minutes. Place popped corn in large bowl and pour hot mixture over top. Toss with spoon to coat. Place on large cookie sheet in 300° oven for 15 minutes. Cool 10 minutes. Let stand at room temperature for 1 hour to harden. Be sure to grease cookie sheet well.
Drain pineapple, reserving juice. Dissolve Jell-O in 2 cups of boiling water. Add sour cream and pineapple juice. Chill until slightly thickened. Stir in pineapple, walnuts and celery. Pour into a 7-cup mold. Chill until set. Garnish with maraschino cherries and pineapple chunks.
Mix flour, baking soda and salt into large mixing bowl. Stir in butter, egg, vanilla and peanut butter. Add sugar and brown sugar. Mix well. Roll into small balls, flattening on ungreased cookie sheet. Make prints on top with fork. Bake 6 to 8 minutes at 675°.
Dissolve jello in boiling water. With fork, mashed the cranberry sauce into the gelatin mixture. Add pineapple and mix. Place in the refrigerator to gel. Mix cream cheese and sugar. Blend, then place on top of the jello mixture. Sprinkle top with nuts.
Peel and slice apples. Coat apples with NutraSweet and cinnamon. Put apple mixture in pie crust and put pats of butter on top of apples. Cover with top crust. Bake at 325° for 45 minutes or until brown.
Saute onion and pepper in shortening. Add 4 tablespoons flour and slowly add 2 cups broth. add chicken, peas, potatoes and carrots (cooked). Put in pie crust. Bake at 350° for 20 minutes.
Combine in a crock-pot and heat until bubbling. This can be used for frozen meat balls as well.
Mix together 2 cups graham cracker crumbs and 1 stick butter. Put in a 9 x 13-inch pan. Beat for 10 minutes the powdered sugar, 2 sticks butter, eggs and vanilla. Be sure to beat for 10 minutes. Put on top of crust. Slice 5 or 6 bananas and put on top of mixture. Put pineapple, drained, on top of bananas. Put Cool Whip on top of pineapple. Grind nuts and put on top of Cool Whip. Cut cherries and put on top. Cover with Saran Wrap. Let set for 24 hours. Enjoy!
Combine first 6 ingredients in container of electric blender. Process on high speed until smooth. Pour into pastry shell. Bake at 375° for 35 to 40 minutes or until set. Cool. Yield: 1 pie.
Melt chocolate in top of double broiler or small bowl set over hot water. Stir in shortening and cinnamon until well blended and smooth. Stir in nuts until coated. Remove from heat.
Stir together vanilla pudding and milk with fork until thick. Turn in powdered sugar, then fold in the Cool Whip and spread on well cooled cake.
Lay chicken in foil in a 9 x 13-inch pan. Mix other ingredients in bowl. Pour over chicken. Make loose tent with foil over chicken. Bake at 350° for 45 minutes. Uncover for additional 15 minutes until brown.
Mix first 5 ingredients and beat well. Add eggs and pecans. Pour into unbaked pie shell and bake at 375° for 40 to 50 minutes.
Preheat oven to 325°. Beat 3 eggs lightly and mix in Ricotta and Mozzarella cheeses, 2 tablespoons butter, 2 tablespoons Parmesan cheese, salt and pepper. Also, add cooked and drained spinach.
Cream the butter, Crisco and sugar together. Add eggs one at a time. Alternate milk and flour until all are mixed. Add vanilla. Bake at 300° or until done.
Mix first 3 ingredients together and press evenly into 9 x 9 x 2-inch pan (moisten fingers to avoid sticking). Bake for 15 minutes at 350° . Mix remaining ingredients and pour over baked bottom layer. Return to oven for 20 to 25 minutes. Sprinkle with confectioners sugar. Cut into fingers or squares when cool.
Mix the graham cracker crumbs, powdered sugar, margarine and peanut butter together. Shape into balls, size of walnut. Melt the wax in top of double boiler. Add chocolate bits; blend. Dip balls in chocolate. Place on wax paper on cookie sheet. Chill until firmly set. Makes about 4 dozen. Keep refrigerated. Can be frozen.
Marinate overnight kidney beans and Cheddar cheese, then add Catalina dressing to beans mixture when ready to serve. Serve with onions, tomatoes and lettuce. Cover with Frito-Lay corn chips.
Heat milk to almost boiling (180°) to kill undesirable bacteria. Add gelatin, which has been soaked in 1/4 cup water. Add sugar and flavoring, if desired. Cool to lukewarm; a little warmer is better. Add a level tablespoon leftover yogurt for starter. Bought yogurt may be used, but usually works slower. Set in warm place until thick. Three to 4 hours makes the mildest yogurt. Whip with beater and refrigerate. Serve with fruit.
Brown beef in oil, stirring occasionally. Add onion and pepper, cook until tender. Drain off fat. Add remaining ingredients and cook 20 to 30 minutes on low heat. (Or put in casserole and grate 1/2 cup Cheddar cheese on top and bake at 350° for 20 minutes.)
Pour pie filling into oblong pan. Sprinkle entire cake mix over. Dot with butter or margarine. Bake for 30 minutes in a 350° oven, or until golden brown. Great with ice cream on top!
Wrap water chestnuts with bacon. Secure with toothpicks. Bake at 350° for 30 minutes on cookie sheet. Drain. Broil 2 minutes. Mix together sugar, ketchup and Worcestershire sauce. Put chestnuts in casserole and pour mixture over. Bake at 350° for 10 more minutes. Serve warm.
Cook pasta as directed on package, adding asparagus for the last 2 minutes; drain. Rinse with cold water and drain again.
Preheat oven to 350 degrees. Combine the whole-kernel corn, cream style corn, sour cream, melted butter, beaten eggs and Jiffy mix. Mix well and pour into 9x13 inch baking pan. Bake at 350 degrees for 35-45 minutes.
Cut up and boil potatoes. Drain and mash them. Add remaining ingredients and whip with electric beater until smooth. Put into greased casserole dish and bake, uncovered, in a 350° oven for 45 minutes or until top is lightly browned.
Cook and mash potatoes. Add all else and mix. Put cheese on top. Bake in a buttered dish at 350° for one hour.
Mix all. Put in 9 x 9-inch baking dish which has been sprayed with Pam. Bake 1 hour at 350°. Can be mixed the day before and stored in refrigerator before baking.
Preheat oven to very hot 475°. Spray a nonstick cookie sheet liberally with cooking spray. Combine bread crumbs, cheese, salt and pepper on a sheet of waxed paper. Quarter zucchini lengthwise, then slice each spear in half to make shorter spears. Put them in plastic bag; add oil and water. Close bag and shake so spears are lightly coated with oil. Roll in bread crumbs. Place on cookie sheet. Bake for 7 to 10 minutes, until well browned.
In the bottom of each cup or bowl, put 2 tablespoon chocolate syrup. On top of syrup, place 1 or scoops of ice cream. Place one pear half, cut side down, on top of each portion of ice cream. Combine jam and water in a separate bowl; spoon mixture over each pear.
Grate potatoes. Add grated onion, salt and pepper, with beaten eggs. Add flour and baking powder. Have griddle hot. Spoon on greased griddle 2 tablespoons of batter for each pancake. Fry to a golden brown. Try applesauce on top.
You will need 1 purchased 10-inch styrofoam cone and toothpicks to assemble appetizers.
Brown spareribs under broiler and drain off the excess fat. Brown onion in fat. Combine lemon juice, brown sugar, salt, pepper, catsup, Worcestershire sauce, mustard, water and celery. Add ingredients to sauteed onion. Pour sauce over spareribs in large baking pan. Bake at 325° for an hour or more, until well done. Serves 4.
Saute celery, onion, mushrooms, garlic, thyme, salt and pepper in butter until tender. Slowly add flour, then cream. Stir constantly until thickened. Stir egg yolks into 1 cup of cream sauce. Return to hot mixture; stir constantly until it boils. Add cheese, rice and crabmeat. Pour into greased 9 x 13-inch baking dish. Bake for 15 minutes at 425°.
Cream butter and sugar. Add eggs, one at a time. Add sifted dry ingredients, alternating with sour cream. Mix until smooth; add vanilla.
Mix sugar and cocoa. Add butter, milk and Karo and bring to full boil. Reduce heat to medium and cook for 6 minutes. Cool mixture for 15 minutes. Add flavoring and beat until creamy. Add nuts if desired. Pour onto a buttered platter. Cut when cold.
Mix well and form into balls. Then dip in beaten egg white and cornflake crumbs. Fry and serve with a cheese sauce.
About 45 minutes before serving, cut asparagus into 2-inch pieces. Thinly slice mushrooms and carrots. Cut zucchini lengthwise in half, then crosswise into 1/4-inch slices. Cut green onions into 3-inch pieces. Remove bones from chicken breasts; cut meat into 1 1/2-inch pieces. In a 2-quart saucepan, melt butter. Stir in flour, pepper and 1/4 teaspoon of salt until blended. Gradually stir in milk; add bouillon and cook, stirring constantly, until sauce is slightly thickened and smooth. Remove from heat; stir in cheese. Keep sauce warm.
Crush strawberries (about 1 cup); add 1/2 cup sugar and let stand 30 minutes. Soften gelatin in water; dissolve over low heat; cool. Add strawberries, lemon juice and dash of salt. Chill, stirring occasionally, until partially set. Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating until stiff peaks form. Fold in strawberry mixture, then whipped cream. Chill until mixture mounds. Pile into cooled shell. Chill firm, about 5 hours. Trim with whipped cream.
Pour boiling water over All-Bran. Mix remaining ingredients in order. Bake at 375° for 25 minutes. Batter can be mixed ahead. Keeps up to 6 weeks in refrigerator.
Soften gelatine in cold water. Add tomato soup. Stir over low heat until gelatine is dissolved. Stir in cream cheese; cool slightly. Add mayonnaise and remaining ingredients.	Pour into quart ring mold. Chill until firm.	Unmold on lettuce leaves. Garnish with stuffed olives (sliced). Lay strips of bell pepper to form wreaths on salad.
Mix all ingredients except cheese. Mound onto buttered muffins and cover with cheese. Run under broiler until hot and cheese is melted. Serves 3.
Heat oven to 375°. Brown ground beef and onions; drain well. Stir in chili sauce; set aside. Unroll dough into four long rectangles on ungreased cookie sheet. Overlap long sides, firmly pressing perforations and edges to seal. Pat to form 15 x 13-inch rectangle. Spread meat mixture lengthwise, in a 4-inch strip down center of dough, to within 1 inch of ends. Top with cheese slices. Fold ends in. Bring long sides over filling, overlapping edges. Pinch edges to seal. Bake at 375° for 20 to 25 minutes. Let stand 5 minutes before slicing.
Mix first 6 ingredients (except nuts) for about 2 minutes combining well. Sprinkle nuts on bottom of greased tube pan. Pour in batter and bake at 325° until done, 1 hour or less. Remove from oven and pierce top with toothpick. Pour glaze over top of cake. Cool before removing from pan.
Dissolve yeast in water. Add sugar, salt, eggs and 6 cups of flour; beat well. Add more flour gradually, until stiff. Place on floured board and knead, adding flour, if necessary. Knead about 10 minutes. Place dough in a large bowl. Cover and let rise in warm place 1 1/2 hours, until triple in bulk.
Mix zucchini in oil and sugar. Sift flour, soda, cinnamon and nutmeg. Add to zucchini mixture. Add egg, vanilla and nuts. Mix together. Pour into 1 greased loaf pan. Bake at 325° for 50 to 55 minutes.
Wash sassafras roots well and cut into 2 or 3-inch pieces. Add roots to 1/2 gallon water. Bring to a boil. Add soda and boil for 30 minutes. Remove from heat. After mixture cools, strain tea from roots. Add sugar and 1/2 gallon water (or as needed). Serve hot. "It's good for what ails you."