HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook milk, cornstarch and half and half until thick as pudding. Refrigerate until cold. Cream butter, margarine, sugar, vanilla and salt. Add milk and cornstarch mixture. Beat continuously 5 minutes. Frost cake. Put in refrigerator.
Stir mustard into mayonnaise until smooth. Cover and chill. Serve with fat, salty pretzels.
Break cauliflower and broccoli into bite size pieces. Drain olives, cube cheeses and chop green onions. Place in a large bowl. Add dressing and toss gently. Cover and refrigerate. Before serving, toss gently and top with Bacos. Serves 12.
Squeeze orange and pour juice over 1/2 cup of the sugar. Stir to dissolve and set aside. Grind or cut up raisins. Cream together remainder of sugar and butter. Add egg and soda. Add flour mixture alternately with buttermilk. Combine with raisins. Pour into a greased and floured 8 x 8 x 2-inch Pyrex dish or pan. Bake at 350° for about 40 minutes. While hot, pour sweetened orange juice over cake. When cool, tear up cake into small pieces and fold into Cool Whip. Keep refrigerated. Can be served as cake slices with Cool Whip.
Mix together 1 stick margarine (melted) and the graham cracker crumbs. Place in a 13 x 9 x 2-inch pan.
Trim roast and cut into bite sized pieces. Brown on all sides in skillet. Saute onion and garlic in olive oil in large saucepan until onion is transparent; do not brown. Add tomato paste and water. Bring to a boil over medium heat. Add tomatoes. Bring to a boil. Add pork. Simmer for 1 1/2 to 2 hours or to desired consistency. Serve over shell macaroni with salad and garlic bread. Garnish with Parmesan cheese. May add hard-boiled eggs 30 minutes before end of cooking time if desired. Yield: 6 servings.
Rinse venison roast in cold water. Dry with paper towels. Rub the ham fat over all the roast. Squeeze lemon juice over venison. Slice onion into rings. Separate and lay onion over top of roast. Sprinkle with cayenne pepper and salt. Pour the cup of water into roaster pan. Cover with roaster lid. Refrigerate overnight (12 hours).
Cook noodles; drain. Add cream of mushroom soup and 1 cup (can) of milk. Cut Velveeta cheese into chunks. Add salt and pepper to taste. Mix all together. Cook until cheese melts. Yummy!
Brown meat in skillet; drain off all fat. Stir in Manwich and heat through, stirring constantly. When ready to serve, place meat mixture in individual bowls. Sprinkle cheese over the meat, followed by a dab of sour cream on top. Use Tostitos to dip and eat.
Do not preheat oven. Cream butter and sugar. Add eggs, one at a time. Add flour gradually. Add pop and flavoring. Beat for 3 minutes on high. Turn oven to 350° and cook until done, about 1 hour and 10 minutes.
Mix sugar and pears; let sit 1 hour. Put oil in pear mixture. Beat eggs and pour in pears. Mix all dry ingredients together and add to pear mixture slowly. Stir with spoon. Bake at 350° for 1 hour and 15 minutes. Bake in tube pan.
Beat cream cheese, then add remaining ingredients until smooth. Put a vanilla wafer in bottom of each paper tin. Fill paper tins 2/3 way up. Bake at 350° for 15 minutes. Top with cherry pie filling.
Combine cake mix with applesauce, eggs, lemon, orange and vanilla extracts, mixing well. Toss cherries, pineapple, dates and nuts with flour to coat. Stir fruit and nuts into cake mixture, mixing well. Turn mixture into 2 greased and wax paper lined 9 x 5 x 3-inch loaf pans. Bake at 275° for 1 3/4 hours approximately. Cool 5 minutes. Turn out on wire rack. Cool completely before removing wax paper. Can be frozen.
Mix all ingredients except Ritz crackers and cheese. Put into a greased casserole; add cheese. In another bowl mix melted butter and crushed Ritz crackers. Top casserole and bake about 15 minutes or until cheese melts and crackers brown.
Preheat oven to 375°. Cook sausage until lightly browned; drain well. Spoon into pie plate, topping sausage with hash browns, then cheese. Mix eggs, milk and pepper; pour over cheese. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes or until knife comes out clean.
Combine butter, brown sugar and eggs. Mix until smooth. Add flour, oatmeal, baking powder and salt; mix well. Make dough into balls and press down center with floured fingers. Fill with jelly. Bake at 350° for 10 to 12 minutes. Makes four dozen.
Combine first 4 ingredients; pat mixture into an 8 x 8-inch pan. Bake at 350° for 12 to 15 minutes (save 1/4 cup for top). Meanwhile, beat cheese and sugar smooth; beat in remaining ingredients. Pour over crust. Sprinkle reserved crumbs on top. Bake 30 minutes or more until set. Cool on wire rack. When cool, cut in 2-inch squares and then diagonally. Makes 32. Keep refrigerated.
Cream butter and sugar. Add eggs, one at a time, beating well. Add syrup, flour and milk (alternating). Stir in Hershey bars (melted over low heat) and vanilla. Bake at 350° for 1 hour and 10 minutes.
Cream butter and sugar until fluffy. Sift together flour, soda, cinnamon, allspice and nutmeg. Add alternately with cooked apples using juice with apples. Gently fold in raisins and nuts. Cook in tube pan at 250° for 2 hours.
Wash prawns in cold water. Remove tiny legs. Peel off shells and devein prawns. Rinse in cold water, then pat dry with absorbent paper.
Set each jello in separate bowls, using 1 cup boiling water and 1/2 cup cold water. Chill until firm. Combine 1 cup pineapple juice and 1/4 cup sugar. Heat until dissolved. Remove from heat and dissolve 1 small package lemon jello in juice. Chill until syrupy. Whip 1 cup cream firm. Add to syrup; fold gently. Cut jello into small squares and toss with dressing. Save some squares for garnish.
Use rolling pin to crush crackers and Melba toast on a piece of waxed paper. Place the flour on a small plate. Pour the Egg Beaters on another small plate. Pour the liquid Butter Buds or chicken broth into a large nonstick skillet. Turn stove on low to medium. Coat the chicken breast with flour. Dip them in Egg Beaters, then roll them in the cracker crumbs to coat well. In the skillet, cook until both sides are golden. Place on a baking sheet prepared with a nonfat cooking spray. Bake at 350° for about 15 to 20 minutes or until crisp. Serves 6. Nutrient value per serving: 238 calories, 17 g carbohydrates, 3.5 g fat, 31 g protein, 73 mg. cholesterol. For variety, add 1 tablespoon nonfat Parmesan cheese to the cracker mixture. You can also pour on some barbecue sauce or grated nonfat cheese to make the chicken more flavorful, but not fatter.
Method 1: Preheat oven to 375°. Bake for 20 minutes. Turn heat to 425° and continue cooking for 15 minutes.
In a 1 1/2-quart pan, over medium heat, in hot butter, cook onion until tender. Stir in soup, sour cream, milk and paprika. Heat through, stirring often. Serve over vegetables, beef or rice.
Mix all the ingredients in a bowl. Let set in bowl for 1/2 hour. Pour 1/4 cup of the mixture in the 6 sections of a muffin tin. Add 1 teaspoon of meat grease into each one. Bake at 450° for 20 minutes.
Let cheeses get soft (room temperature). Mix all ingredients together; form into a ball and roll in chopped pecans. Refrigerate. Before serving, let set at room temperature for a while.
Beat eggs until light and fluffy. Add salt and sugar; continue to beat. Fold in milk, half and half, and vanilla. At this point, you can add 1 1/2 c. sweetened peaches or strawberries. Pour mixture into ice cream freezer. Layer ice and salt beginning with 6 c. of crushed ice and 1/4 c. of salt. When the ice cream is frozen, remove cover and dasher, scraping the ice cream back into the can. Blend the soft with the firmer portion of ice cream. Place aluminum foil across the top of the can, replace cover, and put cork into cover hole. Pour off brine and pack contained with more salt and ice using a greater portion of salt than before. Wrap container in heavy towel or newspapers to insulate and let stand an hour or two until ice cream has hardened.
Place in refrigerator until first 3 ingredients begin to gel. Add Cool Whip and nuts.
Preheat oven to 350°; arrange bread slices on cookie sheet and spread dressing on one side of bread. On each slice add some beef, cheese and sauerkraut. Bake 20 minutes or until cheese is melted and bread is toasted.
Select small potatoes and peel. Cook whole until done. Drain off water. Add milk about 1-inch above potatoes. Add 1/2 stick butter; salt and pepper to taste. Let this heat slowly so as not to burn the milk. Mix plain flour, about 2 tablespoons, in 1/2 cup of milk. Shake until smooth. Slowly add to very hot potatoes, a little at a time, until milk gets as thick as you like. This is good for the small new potatoes.
Mix syrup and sugar; add melted butter. Mix in eggs and vanilla; let stand for 1 hour.	Place pecan pieces in 9-inch pie shell.	Pour in filling and cover with pecan pieces turned right side	up. Pie is prettier when pecan pieces are placed in a starburst pattern. Bake for 45 to 50 minutes at 325°.
Sift together sugar, flour, salt and soda. Add butter and work in dry ingredients with knife or pastry blender. Add well beaten egg, vanilla and half of the sour cream, cutting liquid into dry ingredients with knife or blender. Add remainder of sour cream to form soft dough. Refrigerate 1 hour or longer. Roll dough. Cut cookies. Bake on a greased cookie sheet at 310° for 8 to 10 minutes. Makes about 5 dozen.
Cook first 5 ingredients until thickened. While hot, add cherry jello; cool. Add nuts and bananas.
Cook spaghetti; drain. Chop olives, green pepper and tomatoes. Mix well. Add dressing and celery seed. Chill for 4 hours. Serve cold.
Mix sugar, oil, eggs and vanilla. Add dry ingredients alternately with milk. Beat and pour into 2 or 3 greased loaf pans. Bake at 350° about 1 hour.
Mix all ingredients together and pour into the pie crust. Chill for 30 minutes or longer.
Make two layers of each in 7 1/2 x 12-inch Pyrex dish. Spread 1 to 1 1/2 cups mayonnaise over the top (or salad dressing) mixed with a little cream. Seal tightly with Saran Wrap. Let stand overnight. Just before serving, toss slightly. Top with 4 to 6 ounces of shredded cheese and Bac*Os.
Layer lettuce, green pepper, celery, onion and peas in a large bowl. Spread mayonnaise and sugar on top. Sprinkle cheese, then bacon on top. Cover tightly for 24 hours. Great for busy day schedules!
Mix squash and onion. Sprinkle with salt. Add flour, corn meal, pepper, cheese and egg. Form into patties and fry.
Mix flour, salt and lard until crumbly, then add egg, vinegar and water.
In 1 tablespoon oil, brown steak until done; remove from pan. Add 1 tablespoon oil and saute onion, celery, garlic and mushrooms at high temperature (stirring constantly) until light brown; remove from pan. Add cornstarch and slightly brown. Stir in 1/2 of the chicken broth; stir. Add all cooked ingredients and cook together. Cook 2 cups rice with 1/2 of the chicken broth and water. Ready to serve.
Slice banana into bottom of crust. Drain pineapple and mix with Eagle Brand milk and lemon juice; set back in refrigerator. Cover each pie with 1/2 Cool Whip. Sprinkle each pie with coconut, cherries and nuts.
Melt butter in frying pan. Add wine; slip in eggs, salt and pepper. Poach until whites are nearly firm. Sprinkle crumbled Blue cheese over eggs. Heat until melted. Serve on hot buttered toast. Makes 2 servings.
Mix together, adding buttermilk last. Pour into pie shells. Bake at 350° for 30 to 35 minutes.
Boil water and add noodles as directed on side of box. Cook noodles until tender. Drain. Add butter and milk. Then add packaged cheese mix. Stir well until cheese is dissolved. Serve hot and with a fork.
Place ingredients in blender in order given. Blend for 1 minute, or until smooth. Great for breakfast or anytime. Yields 1 1/2 cups.
Combine ingredients. Bake covered in greased casserole at 350° for 20 minutes. Uncover and bake 20 minutes longer.
Cook raisins; drain and set aside. Cook until thickened the remaining ingredients. Add raisins and pour into baked pie shell. Top with meringue and bake until meringue is brown.
Thaw spinach, drain and squeeze out excess water. Mix all ingredients together; chill at least 6 hours before serving.
Melt butter in a 9 x 9-inch baking dish. Mix sugar, flour, baking powder, salt and milk in a bowl. Pour mixture over melted butter. Do not stir! Bake in 400° oven for 30 minutes.
Cream margarine, sugar and eggs. Cut up and melt candy bars. Add to creamed mixture. Sift together flour and soda. Add alternately with buttermilk to creamed mixture. Add nuts and vanilla. Bake in tube pan at 350° until done.
Sift together flour, baking powder and salt. Cream together shortening and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk and water, beating well after each addition. Pour into greased 13 x 9 x 2-inch cake pan. Bake in 350° oven for 30 minutes or until cake tests done. Cool in pan on rack. Makes 16 servings.
Cut oranges in large pieces; place in blender or food processor. Use everything but the seeds. Whirl until evenly chopped. Measure fruit and juice; place in non-metal bowl. Add equal amount of sugar. Stir. Cook, uncovered, until thick as you like, 6 to 8 minutes. Should cling to metal spoon. It thickens as it cools. As marmalade cooks, stir well every 2 minutes. Refrigerate or freeze for later use. Makes 1 1/2 cups.
Saute onion and celery in butter until golden and soft. Spoon alternate layers of crab, cheese and onion/celery into pie shell. Beat together eggs, cream, salt and pepper. Pour into filled pastry shell. Bake in hot oven at 400° until firm, approximately 30 to 40 minutes.
Cook noodles in salted water for about 8 minutes. Meanwhile, brown beef in small amount of shortening. To the meat mixture, add tomatoes, tomato sauce, salt, pepper, parsley flakes, oregano and garlic salt. Cover and simmer 15 minutes.
Mix cream cheese, sugar, vanilla and egg yolks. Set aside egg white. Place one can of rolls in bottom of a greased 9 x 13-inch pan. Spread cream cheese mixture over rolls. Spread 1 can of pie filling over cream cheese. Place second can of rolls on top and brush with egg white. Bake at 350° for 30 minutes.
Mix all ingredients, except water. Add water, just to gather flour mixture together. Knead dough; do not overwork dough. Take small balls of dough and roll out. Place on heated griddle. Cook on each side for approximately 2 minutes, or until it is golden color.
Mix first 4 ingredients together and pat into surface of 4 to 5 pound piece of beef (chuck, shoulders, rump or round). Heat a deep, heavy pan over high heat, greasing lightly with shortening. Put in meat and brown thoroughly on all sides. Cook with the meat 1 package Lipton beefy onion soup mix with liquid. When meat is a deep, dark brown add tomato juice. Put on cover and simmer very slowly (about 3 to 4 hours). During last hour add cut potatoes and carrots.
Boil broccoli until just beginning to soften. In an oven-safe dish, mix all ingredients together, with the exception of 1 tablespoon of butter and the Ritz crackers. Mix well and bake at 350° for 30 minutes.
Mix together ingredients; spread on hamburger buns. Wrap in tinfoil. Bake for 30 minutes at 350°. Can also be frozen before baking for later use.
Dissolve yeast in warm water. Add all ingredients and mix well. Place in airtight container. Can be stored up to a week. As needed, spoon into greased muffin tin. Bake at 400° for 20 minutes.
Preheat a grill pan over medium-high heat. In a small bowl, combine cumin, turmeric, paprika, coriander, garlic salt and pepper flakes. Brush chops all over with oil; rub spice mixture over both sides of chops to coat. Grill chops, turning once, 9 minutes for medium rare and 11 minutes for medium doneness. Garnish with lemon wedges, if desired. Makes 4 servings; 490 cal., 35 g. fat.
Marinate chicken for a couple of hours or longer if time permits. Place chicken breast on very hot grill for 20 minutes on each side, brushing remaining marinade on chicken while grilling.
Combine apples, marshmallows, oranges, nuts, raisins and enough salad dressing before serving. If desired, garnish with apple slices. Serves 8.
Brown chicken parts. Combine soups, milk and rice and place in baking pan or casserole with a large surface area (9 x 13-inch pan works well). Sprinkle with onion soup mix. Cover tightly. Bake at 325° for 2 1/2 hours. Brown rice requires longer cooking. Casserole may be prepared and baked, then refrigerated. Allow 30 minutes to reheat.
Bring to a boil oil, sugar, vinegar, water, salt and pepper. Pour over remaining ingredients.
Combine potatoes and onion in pot. Cover with water. Cook until soft (about 20 minutes). Add butter, milk, salt and pepper.
Melt margarine in medium saucepan over low heat. Add chocolate pieces and stir until melted. Remove from heat and stir in remaining ingredients. Pour into pastry shells. Bake in 350° oven for 20 to 25 minutes. Cool before serving. If desired, top with ice cream or whipped cream. Makes 12 servings.
Wash meat; boil in 2 cups water and salt for about 2 hours. Add vegetables and boil until done (about 30 minutes). Remove meat from pan. Mash all the vegetables and add butter and pepper. If too thick, add some milk (but a spoon must stand up in it). Serve with the sliced meat.
Bake cake as directed on box. Cool cake completely. Mix pudding mix as directed. Crumble 1/2 of cake in a punch bowl. Layer 1/2 of the pudding, pineapple, cherry pie filling, Cool Whip and coconut. Then add all of the chopped pecans. Then start over with the remaining half of the ingredients. Keep covered in refrigerator until ready to serve.
Cook bacon in a saucepan until crisp; drain and crumble. Add green beans. Combine all ingredients and bring to a boil. Turn down and simmer for 4 or 5 hours, adding a little water as is necessary, but have sauce pretty thick when you serve them.
Drain cranberries after grinding. Add sugar and remaining ingredients. Add whipped cream last. Chill and serve.
Brown pork chops in a small amount of oil. Place in casserole. Add 1/2 cup water to drippings and pour over meat. Bake covered for 1/2 hour at 350°. Add whole cored apples and sliced potatoes. Continue to bake, covered, for 1 hour or until potatoes and apples are done. Thicken liquid with cornstarch and serve with pork chops.
Cook pepper, onion and tomato in saucepan with butter until soft. Pat out 4 large flat patties using half the ground beef and place on broiler pan. Put equal amount of veggie mixture in center of each patty. Sprinkle with Worcestershire sauce, salt, pepper and cheese. Pat out 4 more patties of hamburger and place on top of mixture, sealing the edges. Bake at 400° for 20 to 25 minutes.
Saute in oleo the onions, celery, bell pepper and garlic. Add Ro-Tel tomatoes, tomato sauce and water. Simmer for 5 minutes, then add cornstarch. Simmer an additional 3 minutes, then add shrimp. Cook until shrimp are done. Serve over hot rice.
Mix ingredients with chicken. Cook 20 minutes and stir. Cook another 15 minutes.
Sift flour, soda and baking powder together. Cream shortening and oleo. Add sugar gradually and cream well. Add eggs one at a time beating well after each addition. Add flavoring and mix well. Add dry ingredients alternately with buttermilk. Bake at 325° for 1 hour and 15 minutes.
Melt margarine. Crush crackers; mix together. Mix the cream cheese and sugar. Mix milk and Dream Whip, then mix cheese and Dream Whip together. Layer half of crackers in dish. Layer cream cheese mixture. Layer blueberries. Chill and serve.
Cook and dice chicken. Drain fruit well. Chop celery into fine pieces. Mix together in large container.
Spread crumbs evenly in a 9 x 9 x 2-inch baking pan. In a small mixer bowl at medium speed, beat butter or margarine until fluffy. Gradually beat in powdered sugar until creamy. Add eggs, one at a time, beating well after each addition. Carefully spread mixture over crumbs.
Place chicken in a long Pyrex dish. Put half slice cheese on each piece. Mix chicken soup with milk and pour over chicken. Top with Pepperidge crumbs that have been mixed with melted butter. Cover with foil and bake for 30 minutes. Remove foil and bake for 30 more minutes.
Drain the green beans. Place all items in slow cooker on low to medium heat for 4 to 5 hours or in the oven, covered, for 2 hours. Serve with pork, beef or anything! So good!
Heat oven to 200°. In large roasting pan combine popcorn and pretzels and set aside. In 2 quart saucepan, combine brown sugar, margarine, corn syrup, and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12-14 minutes). Continue cooking until candy thermometer reaches 238° or soft ball stage (4-6 minutes). Remove from heat and stir in baking soda. Pour over popcorn and pretzels. Sprinkle peanuts over caramel mixture. Stir until all popcorn is coated. Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven and stir in candy. Immediately place caramel corn on wax paper and cool completely. Break into pieces. Store in tightly covered container. Yield: 6 quarts.
Wash mushrooms and remove stems. Chop stems; set aside. Drain mushroom tops on paper towels. Melt butter and add onions, garlic, pepper, pepperoni and mushrooms in frying pan. Fry until tender (not brown) on lower heat. Add cracker crumbs and Parmesan cheese, parsley, seasoned salt and oregano. Mix well and add broth. Spoon stuffing into mushroom. Place in cake pan with 1/4 cup water and bake at 325° for 20 minutes.
Grease 9 x 13 pan. Mix all ingredients. Bake 25 minutes or until brown in 350° oven. Cut in 2 x 1-inch pieces after cooled. Makes 4 dozen appetizers. Serve warm. Freezes well.
Saute onion in margarine. Add other ingredients. Cover and cook over low heat for 10 to 15 minutes.
Make tea using 1 quart water and 3 tea bags. Boil together for 5 minutes, sugar, cloves and 2 cups water. Combine above with tea and orange and lemon juices.
Place meat on bottom of pan. Sprinkle with soup mix. Cover with vegetables. Dot with butter and sprinkle with salt. Add water. Fold over and seal securely to hold in juices. Bake in hot oven at 450° for 1 hour or until vegetables are tender. Serves 4.
Combine flour, sugar, baking powder and salt. Mix in butter until mixture resembles coarse meal. Add egg, milk and raisins; mix well.	Cut dough in	half. Shape each into a ball. Flatten into a 6 inch circle about 1/2 inch thick.	Cut each circle into 6 wedges. Place on an ungreased baking sheet. Brush with the slightly beaten egg. Bake at 425° for 12 to 15 minutes.
Mix yeast in warm water and set aside. Mix Crisco, potatoes, sugar, salt and eggs. Add yeast and potato water which should be cool. Add flour, 2 cups at a time and knead. Let rise until double in bulk. Work down. May be put in refrigerator and made out into rolls as needed. Cover with damp towel; take out every day and knead.
Mix Eagle Brand milk and lemon juice together. Add Cool Whip, strawberries and vanilla flavoring. Pour mixture into baked shells and chill for several hours.
Bake cake mix in an oblong pan as directed on the box. While cake is warm, punch holes all over it with the end of a wooden spoon. Pour bottle of pina colada mix over cake. Then pour a can of Eagle Brand over the cake. Top with coconut. Refrigerate and top with Cool Whip just before serving.
Sift flour and soda together; add remaining ingredients and mix well. Bake in a greased, floured 9 X 13 pan for 35 to 40 minutes at 350°. Spread frosting on warm cake.
In large bowl, mix Cool Whip and jello. Drain pineapple, then add to mix. Add cottage cheese and add nuts last. Chill for several hours.
Mix shortening, peanut butter, sugars and egg thoroughly. Sift dry ingredients together. Stir in. Chill about 1 hour. Heat oven to 375°. Cut cookies in 2 1/2-inch oblong shape. Bake on greased sheet 2-inches apart for 8 to 10 minutes. When cool, dip one end in melted chocolate and then crushed nuts.
Mix bran and buttermilk together and set aside. Mix together all other ingredients and mix with the bran cereal mixture. Bake 20 to 25 minutes at 400°. Let stand 5 minutes. Makes 18.
In a saucepan, melt margarine. Dice pepper and onion. Drain mushrooms. Cut meat into small pieces. Saute all of this together until done. Add eggs and salt; stir and cook until eggs are done. Serve hot.