HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, half and half and sugar in a large bowl with wire whisk until smooth. Gently spread on bottom of pie crust. Pour milk into bowl and add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices, blending with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional Cool Whip and nuts, if desired.
Soak bread in water and ring out quickly. Combine all other ingredients in a food processor and blend well. Strain. Serve very cold with French bread.
Cut peanut butter into powdered sugar until crumbly. Set aside. Combine cornstarch, sugar and salt in a heavy pan; add milk and heat until thickened. Beat egg yolks. Stir some hot mixture into the eggs and then return it to the pan, stirring all the while. Add butter and flavoring. Cool. Preheat oven to 350°. Sprinkle peanut butter mixture over pie crust, reserving 2 tablespoons. Pour custard over it. Beat egg whites until stiff and gradually add sugar. Beat until it stands in firm peaks. Spread over pie, sealing crust edges. Sprinkle with reserved crumbs. Bake 7 or 8 minutes to brown meringue lightly.
Line a 9 x 13 x 2-inch baking dish with tortilla chips. Pour chicken broth over chips. Add chicken. Saute onion, green pepper and celery in butter. Add cumin and chili powder to vegetables. Pour this over chicken. Mix tomatoes and soups together. Pour mixture over all. Sprinkle with cheese and bake at 300° for 1 hour. Serves 8.
Mix the first three ingredients and let cool until the consistency of an unbeaten egg white. Then add remaining ingredients and refrigerate until set.
Rub cut garlic on chicken and place in 2 well-buttered 13 1/2 x 8 1/2 x 1 3/4-inch baking dishes. Sprinkle lime juice, scallions, tarragon, salt and pepper over chicken. Dot with 7 tablespoons butter. Add wine. Bake, uncovered, at 375°, basting every 10 minutes.
Combine softened cream cheese and Marshmallow Creme; mix until well blended. Serve with fresh fruit and cookies as dippers (Pirouettes are nice). Makes 2 cups.
Preheat oven to 425°. Mix together dry ingredients. Add combined milk, butter and egg mix just until moistened. Fold in blueberries. Spoon into greased medium size muffin pan or paper lined muffin cups, filling each cup 3/4 full. Bake for 18 to 20 minutes. Makes 1 dozen.
Fry diced onion and diced bacon together, stirring constantly until slightly browned. Drain fat and add bacon and onion to pork and beans, along with other ingredients. Mix well; bake in uncovered casserole at 350° for about 1 hour. Strips of bacon can be put on top before baking if desired.
Cream shortening and sugar until fluffy. Blend in water, flour, salt, soda and all spices. Cover; chill at least 3 hours. Roll dough 1/4-inch thick on lightly floured board. Place on ungreased cookie sheet. Bake 8 to 10 minutes at 375° or 350°.
Mix all ingredients well. Roll into small balls and chill until firm. In a double boiler, melt 1 large package chocolate chips and 1/4 pound paraffin. With toothpick, dip candy balls into chocolate mixture to coat and lay on waxed paper to cool.
Mix first 4 ingredients in 2-quart glass measuring cup. Cook in microwave on High 19 minutes, stirring every 5 minutes. Candy thermometer should read 260°. If not, cook 1 to 2 minutes more. While syrup cooks, beat egg whites very stiff in large bowl. Gradually pour syrup over egg whites and continue beating on High until thick and candy begins to lose its gloss, about 12 minutes. Add vanilla and nuts. Drop by teaspoons onto wax paper or onto large buttered pan. Yields 6 to 7 dozen pieces.
Blend sausage and cheese. Work in Bisquick. Mix well. Roll into small balls. Bake on ungreased cookie sheet at 350° until light brown.
Mix as you would any other cake. Grease and flour tube pan. Sprinkle bottom of pan with coconut. Pour batter over coconut. Bake one hour and fifteen minutes at 325°.
Mix all ingredients together in saucepan; cook over low heat until done (45 minutes to 1 hour). Freezes well.
Cream the butter; add sugar and beat well. Add part of the flour with salt to creamed butter and sugar; beat well. Add eggs, 2 at a time, alternately with remaining flour. Continue to beat well. Pour batter in a well-greased and floured tube or Bundt cake pan. Bake at 350° for 15 minutes and then turn oven down to 325° for 1 hour or until done.
Combine ingredients and pour into a slightly baked pie shell. Cook at 400° for 10 minutes. Reduce heat to 350° and continue cooking for 30 minutes. During this 30 minute period, open oven door all the way then close two or three times. Sprinkle nutmeg on top.
Mix milk and Cool Whip with mixer. Add other ingredients and pour in vanilla wafer crust. Chill. Makes 2 pies.
Preheat oven to 350°. Use a 9 x 13-inch casserole dish or pan. Mix cream of mushroom soup and milk together. Add onion soup mix. Sprinkle 1 cup of rice over mixture. Place chicken breasts on top. Cover with foil and bake 1 1/2 to 2 hours or until tender.
Stir together first 3 ingredients. Mix with oats and brown sugar. Stir in 6 tablespoons butter. Pat mixture in 11 x 7 x 1 1/2-inch pan. Bake at 350° for 10 minutes.
Mix flour, sugar, salt and rhubarb. Add orange rind and juice. Turn into pastry-lined pan. Dot with butter. Cover with strips of pastry, lattice fashion. Bake in preheated 450° oven for 20 minutes. Reduce heat to 350° and bake 20 minutes longer.
Pie Filling: Mix sugar, flour, egg yolks, milk, vanilla and coconut. Cook on medium heat until thickened. Pour into pie crust.
Place apples in 13 x 9-inch baking pan. Mix in a bowl cinnamon, flour, nutmeg and egg. Mix until mixture is crumbly. Sprinkle over apples. Melt butter and pour over mixture. Bake at 350° for about 45 minutes or until golden brown. Let cool for 15 minutes.
By hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water, oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough, you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you are going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
Saute onion in margarine 3 minutes or until soft. Stir in flour, mustard and Worcestershire sauce. Cook, stirring, 2 minutes. Stir in broth, carrots and potatoes. Bring to boiling. Lower heat; cover and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Add evaporated milk and water. Cook over medium heat until almost boiling. Do not boil. Reduce heat to low; stir in cheese until melted. Add salt and pepper to taste.
Mix cream cheese and sugar until creamy. Mix Dream Whip according to box directions. Add Dream Whip mixture to cream cheese mixture, mix well. Pour mixture into pie crust, cover with pie filling. Chill 5 hours or overnight.
Beat eggs; add dry ingredients, then oil. Stir in water; beat in pumpkin. Bake 1 1/2 hours at 325°.
Drain juice from pineapple and add enough water to make 2 cups. Heat and dissolve Jell-O. Let Jell-O set until like pudding, then whip it. Chill milk until crystals form around the edges of the bowl, then whip. Add whipped milk and salad dressing to whipped Jell-O. Stir in remaining ingredients and chill. Salad will be fluffier if the milk and salad dressing are beaten into the Jell-O. Cottage cheese will be less noticeable if it is also beaten before pineapple and nuts are added.
Press crescent rolls into a 9 x 13-inch pan for crust. Add sausage on crust; mix eggs, milk, salt and pepper together and pour over crust. Pour hash browns over this. Sprinkle cheese on top. Bake at 350° for 30 to 35 minutes.
Combine all ingredients in a gallon container. For more sturdier bubbles, add more glycerine. Use with any bubble blowers and have fun!!!
Use microwave-safe glass bowl in to melt together chocolate chips and condensed milk until smooth. Add vanilla. Immediately pour mixture over marshmallows and nuts. Mix together. Pour into 9 x 13-inch pan that has been coated with spray or lined with wax paper.
Combine first 4 ingredients, stir together flour, baking powder, cinnamon and salt. Add to pumpkin mixture along with dissolved soda and milk; mix well. Stir in chocolate chips, nuts and vanilla. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Remove stems from mushrooms. Chop and set aside. Mix 1 stick melted butter, crab meat, bread crumbs, salt, pepper, garlic powder and chopped stems. Make sure mixture is moist. If not, add more butter until moist. Stuff mushroom caps with crab meat mixture. Place in baking dish. Pour 1/2 stick melted butter over mushrooms. Bake at 400° for 20 minutes or until top is brown.
Place all ingredients in blender and whip for two minutes. Store in refrigerator. Very good on beef or pork and can also be used to barbecue chicken.
Boil peeled shrimp and put in blender; blend fine. Add onion, mace and garlic salt. Add enough mayonnaise to blend the ingredients together to make smooth spread.
Mix all ingredients together and bake at 350° for 40 minutes or until done. Delicious!
Separate bunch; wash and dry well. Cut stalks 6 inches long and heart in half. Work butter and cheese together well and add remaining ingredients. Stuff stalks. Reform into a bunch. Slice and serve plain or on bread.
Roll out between waxed paper; spread peanut butter over dough. Roll up like jelly roll and chill. After chilled, cut in 1/4-inch slices and lay out on waxed paper to dry. Store in airtight container.
Salt and pepper in flour. Dip chicken in flour and saute. Put olive oil in pan. Put chicken in pan and saute. Put everything else in pan over chicken. Let simmer on low for 35 minutes. Serve on noodles.
Combine cream cheese and margarine. Mix in turkey, milk, onions, salt, and pepper. Separate the crescent rolls into 4 rectangles and press the dough perforations to seal. Place about 1/2 c. turkey mixture onto the center of each rectangle and bring the corners up to the center. Pinch the corners to seal well. Brush each roll with some melted margarine and bake at 350° for 20 minutes or until lightly browned.
Mix sausage and cheese together. Mix in the Bisquick a little at a time. Roll into small balls. Bake in preheated 350° oven about 10 minutes or until done. Don't overbake. (You may want to grease the pan a little to keep the sausage balls from sticking.)
Bring soup, broth, flour, half and half, parsley, chives and oleo to a boil. Turn heat down to a simmer and add potatoes (cut into large chunks). Simmer for 20 minutes. Serve with chopped green onions, grated cheese and bacon pieces.
Mix flour, sugar, salt, margarine and baking powder. Add well beaten eggs. Pour into pie crust. Bake at 350° for 30-40 minutes or until coconut is brown or until firm. Makes 2 pies. If using frozen pie crust, place pies on cookie sheet to brown crust on bottom.
Put the cucumber, onion, parsley, pepper, tomatoes and tuna in a salad bowl. In a separate bowl, combine the oil, vinegar, garlic, salt and pepper. Pour the mixture over the salad; toss and serve. Yield: 2 servings.
Microwave bacon 5 to 6 minutes on High. Microwave spinach on box 5 to 6 minutes on High. Soften cream cheese 2 minutes on Medium (50% power). Crumble bacon and combine all ingredients. Serve warm or cold.
Cook rice according to package directions; set aside. Combine water and next 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 20 minutes; add chicken livers, and cook 10 minutes or until tender. Drain, reserving 3/4 cup liquid. Remove meat from wings; coarsely chop wing meat, gizzards, hearts and livers. Set chopped meat aside. Brown sausage in Dutch oven; stirring until it crumbles. Drain and set aside. Melt butter in Dutch oven; add onion, pepper and celery. Cook over medium heat, stirring often, 5 minutes or until tender. Add green onions and cook 2 minutes. Add ham, sausage, chopped meat and reserved liquid. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in cooked rice and parsley. Serve warm. Yields 10 to 12 servings.
Pour juice from pineapple into bowl. Slice bananas and put in juice. Leave for about 10 minutes. Put pineapple, peach pie filling and strawberries into bowl. Take bananas out of juice and add to fruit mixture. Refrigerate.
Mix onion and mushroom soup well. Add eggs and mix. Add cooked squash. Beat well and add sugar. Pour into well-greased casserole half of the squash mixture. Sprinkle with half of the cheese and half of the bread crumbs. Add the other half of the squash and spread with rest of cheese and bread crumbs. Melt butter and pour over top. Bake 45 minutes at 325°.
Grease a 13 x 9-inch pan. Cut up apples and put on bottom.
Mix flour, sugar and soda; add 1 cup Crisco. Mix as for pie crust. Stir in 2 cups buttermilk and 1 package yeast which has been dissolved in 1/4 cup warm water. Mix well. Cover and put in refrigerator. Use as for regular biscuits, rolling and cutting out. Dough will keep in fridge for a week.
Crumble half the corn bread in a large salad bowl; combine tomatoes, pepper, onions, pickles and bacon. Spoon 1/2 of the vegetable mixture over the corn bread. Stir together the mayonnaise and pickle juice in a small bowl. Spread 1/2 of this dressing over the vegetables in big bowl. Repeat the layering with the remaining corn bread, vegetables and dressing. Garnish as desired. Cover tightly and chill 2 to 3 hours. Yields 6 to 8 servings.
In bowl, combine salad dressing, vinegar, sugar, mustard, celery seed and pepper. Add cabbage and carrots. Toss gently to coat. Cover. Refrigerate until serving, at least 2 hours.
Oil a 9 x 13-inch pan and sprinkle pecans on bottom. Layer coconut over pecans. Mix cake mix according to package directions. Pour over coconut. Melt margarine and mix with cream cheese and confectioners sugar. Pour over cake mix. Bake at 325° for 1 hour. You may leave in pan or turn out onto board when completely cool.
Mix vegetables together with cut up eggs. Mix mayonnaise and vinegar together and add to vegetables. Season with salt and pepper. Serves 6 to 8.
In large skillet, brown pork chops and set aside. Melt margarine in same skillet and add rice vermicelli mixture. Cook until vermicelli is light brown. Add hot water, contents of envelope seasoning and stewed tomatoes. Stir. Return pork chops to skillet. Bring to boil. Cover. Reduce heat and simmer 30 minutes.
On cookie sheet, lay out each crescent roll square. Press seams together to form a large rectangle. Bake in a 350° oven for 10 minutes. Cool.
Sift flour onto plater or bowl and set aside. In a large bowl, beat corn oil, sugar, eggs and vanilla at medium speed until well blended.
Put mixture in buttered casserole. Mix 1 stick margarine and crumble cheese and Ritz crackers (enough to absorb butter). Sprinkle over top and bake at 350° for 45 minutes.
Line jelly roll pan with pie crust. Sprinkle lemon juice over apples, which are spread over crust.	Mix together butter, sugars and flour and sprinkle over apples. Sprinkle pecans over top and bake at 400° for 1 hour. Serve warm with ice cream.
Brown ground beef and season to taste. Set aside. In a large bowl, cut up lettuce and tomato. Add cheese, drained kidney beans, crushed chips and ground beef (after it has cooled). Mix well and serve. May serve with sour cream, avocado or picante sauce.
Mix first 3 ingredients in ungreased casserole dish. Top with crumbs and poppy seed. Pour melted butter over entire dish. Bake at 350° for 40 minutes.
Combine milk, flour and onion together. Cook until thick; stir in 1 cup cheese. Stir until melted. Mix with rest of ingredients. Put into 9 x 13-inch dish. Put biscuits on top. Bake at 400° for 20 minutes. Sprinkle rest of cheese on top and bake 5 to 10 minutes longer. Can use crackers instead of biscuits.
Heat oven to 425°. Make pie pastry (see following recipe). Mix 1/2 cup sugar, the brown sugar, flour, 1 teaspoon cinnamon, nutmeg and salt in a large bowl. Add apples and lemon peel; toss until apples are coated with cinnamon mixture. Turn into pastry-lined pie plate; dot with butter.
Melt margarine and chocolate bits; cool. Stir in marshmallows and nuts with fork until well coated. Roll up in wax paper and store in refrigerator overnight. Unwrap and slice. Makes 3 rolls, 15 inches long.
Dissolve Jell-O in 1 1/2 cups boiling water (if using pineapple, use juice to make up enough water). Stir in strawberries (frozen or thawed) or drained pineapple, sugar and salt. Cool until it begins to thicken. Fold in whipped cream or Cool Whip. Cover bottom of bowl or pan with torn angel cake. Pour half of Jell-O mixture over cake. Repeat with a layer of cake and rest of Jell-O mixture. Refrigerate until firm. When firm, spread Cool Whip over top and decorate with strawberries or walnuts.
Put all ingredients (except evaporated milk and chives) into crock-pot. Cover and cook on low 10 to 12 hours (high 3 to 4 hours). Stir in evaporated milk during last hour. Mash potatoes or cream in blender before serving. Serve topped with chives, if desired.
Mix potatoes, sour cream, onion, cheese, soup, salt, pepper and half of margarine. Put in buttered 9 x 13-inch casserole dish. Mix cornflakes and remaining margarine and sprinkle on top. Bake at 350° for 1 hour.
Combine chicken, fruits and celery. In small bowl, combine remaining ingredients, except almonds. Pour over chicken mixture, tossing to coat. Chill. Just before serving, add almonds and toss. Makes 6 servings.
Boil together the water and shortening. When briskly boiling, add the flour, stirring thoroughly, until mixture separates from the sides of the pan. Remove from heat and cool. Add eggs one by one, beating well after each addition. Heat enough oil in a deep frying pan. When fat is hot enough, drop flour and egg mixture by spoonful and fry until golden brown. Drain on paper towel and roll in granulated sugar, if desired.
Cut off tops of peppers and clean out seeds. Steam peppers until just done. Cool. Mix remaining ingredients, except for sauce. Pour sauce in a large pan. Being careful not to split peppers, stuff and lower gently into sauce. Simmer, covered, for about 2 hours. Stir carefully and occasionally during cooking time. Cut peppers in half; lay open on plate and drizzle with spaghetti sauce. Pass extra sauce and additional grated cheese.
Mix all ingredients. Simmer 1 hour. Cool. Store covered in refrigerator. Add approximately 1/4 cup to 1 cup of hot boiling water.
Cook and stir beef, onions and garlic in a Dutch oven until meat is brown. Drain fat. Stir in salt, pepper, mushrooms and soup and heat to boiling, stirring constantly. Reduce heat and simmer uncovered 10 minutes. Gradually stir in sour cream and heat through. Do not boil. Spoon meat mixture over egg noodles and sprinkle with parsley.
Preheat oven to 350°. In bowl, combine 1 cup flour and sugar. Cut in margarine until crumbly. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes.
Melt margarine in casserole dish. Arrange all in layers. Pour chicken broth on top and bake at 375° for 1 hour.
Make your favorite yellow cake mix in 2 round pans and cool. Layer in punch bowl: 1/2 strawberries, 1 cake, 1/2 pudding and 1/2 pineapple. Repeat and top with Cool Whip.
Mix together the cake mix and Jell-O. Add oil and milk. Add eggs, one at a time and beat after each addition. Stir in frozen strawberries. Makes a 3 layer cake. Bake at 350° for 20 to 25 minutes.
Brown chuck about 5 minutes. Add onion, celery and carrots. Cool another 5 minutes. Add remaining ingredients. Simmer, covered, 1 hour.
Cook and stir stew beef, hamburger and garlic in margarine in 10-inch skillet until meat is light brown. Stir in flour, salt, pepper and mushrooms. Cook, stirring constantly, 5 minutes. Stir in soup. Heat to boiling, stirring constantly. Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over hot noodles.
Bake cake mix per package in 9 x 13-inch pan. Put remaining ingredients into saucepan. Melt real good. Spread over cake and brown under broiler. Watch closely. Serve hot.
In a large casserole dish, combine tuna and mayonnaise. Set aside. In saucepan, combine cream of mushroom soup, milk, cheese and mushrooms. Cook on low heat until thoroughly melted and combined. Cook rotini. Combine all together with tuna and mayonnaise in casserole dish. Add pepper. Combine. Bake at 350° for 30 minutes.
Evenly coat 8 x 2 x 2-inch baking pan with cooking spray. Layer graham crackers on bottom of pan. Continue layering until there are 5 layers of graham crackers. Note: Some squares will need to be broken to make even layers. In medium bowl, beat eggs, sugar, milk, vanilla and cinnamon together until well blended. Cover pan with plastic wrap and refrigerate for a minimum of 30 minutes or overnight, as time permits. Remove plastic wrap from pan. Bake in preheated 350° oven for 40 to 45 minutes or until a knife inserted in center of pudding comes out clean. Note: The pudding should be puffed in the center. Cool for five minutes. Pudding may be served hot, warm or chilled. To serve, cut into 9 squares. Lift out squares of pudding with a pancake turner. Garnish with whipped cream or topping and berries. Refrigerate any leftovers.
Blend thawed lemonade into Eagle Brand milk. Fold in Cool Whip. Add a few drops of yellow food coloring. Pour into graham cracker crust. Sprinkle few crumbs of graham cracker crust on top. Limeade can be substituted. Use green food coloring. Refrigerate at least 2 hours.
Brown meat and onion. Drain. Add water, seasoning and vegetables. Cover and simmer until vegetables are tender. Serve on rice or plain with crackers.
Cut off the top of each pepper; remove all the inside of peppers. In a 2 to 3-quart saucepan, bring approximately 2 inches of water to a boil; add peppers. Cover and boil 5 minutes. Drain and place cut side down to cool. In small skillet, heat oil; add onions and garlic and saute until soft. Add mushrooms. Cook, stirring occasionally, until mushrooms are tender. Put mushrooms in a medium bowl. Add all ingredients except peppers; toss to combine. Stuff each pepper 1/4 with mixed mushroom mixture. Place peppers in a casserole dish in upright position; cover and bake at 375° for 40 to 45 minutes. Each serving equals to 2 1/2 serving vegetable, 1 serving fat, 1/4 cup limit vegetables, 1/2 serving bread and substitutes for 3/4 egg.
Brown ground lamb, drain. Slice onion in small pieces and brown. Mix lamb, onion, tomatoes, beans and tomato sauce. Heat to a slow boil and dilute to taste. Add 1 tablespoon chili powder, salt and black pepper to taste. Simmer 15 to 30 minutes. Serve hot with Ritz crackers or pour over rice. Serves 6 to 10 persons.
Brown together hamburger and onion. Add rest of ingredients and simmer for 1/2 hour.
Mix mayonnaise with sugar. Spread over layered veggies. Sprinkle with Parmesan cheese and bacon bits. Let set overnight in fridge. This will last up to a week, if it's not stirred up.
Cut biscuits in 1/4 with scissors. Roll in small balls and dip in sugar and cinnamon mixture. Drop in ungreased Bundt pan. Melt oleo and add sugar and vanilla mixture. Pour over biscuits that are in Bundt pan. Bake approximately 40 minutes at 350°. Remove from pan and pull apart the desired amount for each individual. This is good cold, but delicious warm.
Preheat oven to 400°. Peel potatoes and cut in halves. Boil until tender (20 minutes); drain. Cook bacon in microwave until crisp; crumble into fine pieces.
Preheat oven to 375°. Mix all ingredients. Grease and flour bread tins and bake for 55 minutes. Tastes just like a lemon pound cake.
Mix dry ingredients with butter, shortening and egg, adding ice water gradually. Roll out on floured table. Will keep a long time in refrigerator.
Mix ingredients and drop by spoonfuls onto simmering chicken or beef stew. Cook, uncovered for 10 minutes; then covered for 10 minutes or until done.