HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend milk and cheese together well. Add pineapple and nuts. Blend well. Good on orange or raisin bread as well as white bread.
Combine peas, cheese, celery, pickles, pimento, mayonnaise, salt and pepper in medium size bowl. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
Combine coconut and margarine; reserve 2 tablespoon mixture and press remainder firmly on bottom and up side to rim of 9-inch pie plate. Chill.
Heat all but 3 squares of the chocolate with 1/4 cup milk in large micro bowl at High for 1 1/2 to 2 minutes. Stir until completely melted, or heat in heavy saucepan over very low heat. Beat in the cream cheese, sugar and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate about 15 seconds, and drizzle over pie. Makes 6 servings.
Mix together butter, mayonnaise, cheese, onion and Worcestershire. Slice loaf of French bread in half lengthwise. Cut slices at 2-inch intervals but not quite through the bread. Spread cheese mixture over both halves of loaf. Place on aluminum foil and bake at 350° for 10 to 15 minutes until cheese begins to bubble or broil bread until cheese bubbles and browns.
Mix together crackers and margarine. Press in pan. Mix pudding and milk and pour over crust. Let it get firm. Put Cool Whip on top.
Mix eggs, oil and baby food. Mix dry ingredients and add to first mixture. Spread into 10 x 15-inch jelly roll pan, greased. Bake at 350° for 25 to 30 minutes. Cool then frost.
Wash carrots; scrape if necessary and leave whole. Cook in small amount of boiling salted water about 12 to 15 minutes or until tender when tested with fork. Drain thoroughly. Combine butter, sugar and cinnamon in large skillet. Cook, stirring constantly until well blended. Add carrots. Cook over low heat, shaking pan often to glaze carrots on all sides. Yields 6 servings.
Mix cake mix, pudding and poppy seed in a large bowl. Beat in oil and water; add eggs one at a time, beating each well. Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool in pan 15 minutes before turning on plate.
Mix together and let set in refrigerator for 3 hours before serving. This is really good with string beans.
Cream eggs, sugar and oil. Mix flour, soda, salt and cinnamon. Add to egg mixture. Stir in bananas, pineapple, nuts and vanilla. Cook in miniature bread pans. Bake at 350° for 40 minutes.
Combine hash brown potatoes, onion, chicken broth and water in a large pot and simmer for 30 minutes. Stir in remaining ingredients. Heat thoroughly.
Add 1 cup of boiling water to gelatin. Stir until dissolved. Add yogurt. Stir. Chill until set. Yields five (1/2 cup) servings. Any flavors of gelatin and yogurt may be used.
Combine margarine, sugars, peanut butter, egg and vanilla. Beat until mixed. Sift together dry ingredients; fold into mixture. Chill if dough is too soft. Roll in small balls. Place on a cookie sheet, lightly sprayed with Pam, 2 inches apart. Flatten with a fork. Bake at 350° for 6 to 8 minutes, or until lightly brown. Cool 2 to 3 minutes before removing from pan.
Layer in casserole dish and bake at 350° for approximately 25 minutes. Remove from oven, spread remaining onion rings on top and serve.
Melt 2 tablespoons of butter in a 4-quart pot over medium heat. Add onions and saute until tender. Add carrots, potatoes and water. Cook until vegetables are tender, about 15 to 20 minutes. Stir in clams, including juice.
Boil potatoes for 5 minutes, covered. Drain and saute in the butter until tender and golden. Shake frequently. Add the parsley, salt and garlic. Serve at once.
Cook beef, onion and green pepper until tender. Drain. Add remaining ingredients and bring to a boil. Reduce heat; simmer 10 minutes. Serve with chopped onion, sour cream or shredded cheese. Enjoy!
Mix first 3 ingredients and hold. Mix the pudding and 4 cups milk and add first three ingredients. Stir in 8 ounces Cool Whip. Layer in large glass bowl - cookies, pudding and top with cookies. Add a plastic flower on top. Makes a great conversation piece.
Cook noodles according to package; drain and measure 2 cups. Place in large bowl; gently stir in diced turkey, mushroom soup, milk, bread crumbs and poultry seasoning. Spoon into 2-quart glass casserole dish; sprinkle with paprika. Microwave on High for 6 to 7 minutes. Rotate after 1/2 of cooking time is over. Let stand 5 minutes before serving.
Brown ground beef and onions; drain fat. Add tomato sauce, water and taco seasoning. Simmer 5 minutes. In a 1-1/2 quart casserole dish, layer ingredients in this order: chips (3 cups), all the ground beef mixture, sour cream, Mozzarella cheese, and remaining chips. Bake at 350 degrees for 15 minutes. Serve topped with lettuce and tomatoes.
Saute chicken in olive oil until done. Remove and add garlic and shallots until golden, then add vegetables. Cook until al dente. Add chicken, herbs, spices and cavettellis, then simmer for 5 minutes.
Put square of cheese the size of cracker on the cracker. Put 2 or 3 apple slices on cheese, then sprinkle with a little cinnamon. Heat in microwave or oven until cheese starts to melt. Serve warm.
Combine crab, cream cheese, sour cream and mayonnaise. Add soy sauce, ginger, garlic, onions and celery and mix well. Serve on lettuce. Top with chow mein noodles.
Dissolve jello in 2 cups boiling water. Add orange juice and stir until melted. Add pineapple and oranges. Let congeal. Dissolve pudding in one cup cold milk. Fold in Cool Whip. Spread on top of congealed salad.
Mix together the first 5 ingredients and put in a 9 x 13-inch pan. Saute the onions in the butter. Let cool and add the sour cream. Stir and spread over corn mixture. Cover with the cheese. Bake at 350° for 45 minutes.
Beat eggs; add sugar and Karo. Beat until well mixed. Add butter, salt, vanilla and pecans and stir thoroughly. Pour into unbaked pie crust. Bake 45 minutes at 300°.
Cook potatoes covered in boiling water to cover for 10 minutes, or until tender (do not overcook). Drain and set aside. Cook frozen mixed vegetables according to package directions; drain and set aside.
Carefully toast 1/2 cup coconut in moderate 375° oven until lightly browned, about 5 minutes. Set aside. Combine remaining coconut, crumbs, butter and sugar. Lightly press into 7 x 11 x 1 1/2-inch pan and bake in moderate 375° oven for 6 to 7 minutes. Cool.
Mix juice, egg, flour and sugar. Cook over medium heat until thick. Then add cream cheese and chill. Then add Cool Whip. Dip fruit or angel food cake cubes in to this. Very good.
Cook rice; set aside to cool. Toss together olives, onions, shrimp, salt and pepper to taste. Chill for a couple of hours. Stir in French dressing to your desired taste.
Mix all ingredients, except chicken parts, in a large bowl. Turn chicken pieces in this mixture until coated. Cover; refrigerate at least 3 hours. Place chicken on rack in foil lined roasting pan. Bake at 400° for 45 minutes to 1 hour, or until chicken is brown. This is good served cold for picnic. Serves 6.
In a saucepan, combine all ingredients. Cover and simmer until rice is tender, about 30 to 35 minutes.
Combine all ingredients in a large mixing bowl. Mix 2 minutes at medium speed of electric mixer. Spoon into a greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 55 minutes or until toothpick inserted in center comes out clean.
Blend macaroni, olive oil, lemon juice, salt and pepper. Toss lightly. Add olives, onions, celery, pickle and garlic powder and blend well in a tossing manner as to not crush the paste. Add mayonnaise and mix lightly. Chill thoroughly. Serves 4 to 6.
Place the yogurt spread in a medium size bowl. Blend in the sugar with a fork. Peel and thinly slice the banana into the yogurt. Add the grapes and mix with a fork.
Break the spaghetti in half. Cook until done. Drain while warm. Combine spaghetti with eggs and Parmesan cheese. Pour into well-greased 10-inch pie plate. Pat mixture up and around sides and bottom.
Fold apple juice and water; add raisins and thicken with cornstarch. Add cinnamon to taste.
Heat oven to 375°. Grease an 8 x 13 x 2-inch pan. Mix in order listed; beat well. Bake until done. Cool; do not remove from pan.
Place chicken in lightly greased 9 x 13-inch glass baking dish. Top each piece of chicken with a slice of Mozzarella cheese. Lay mushrooms over the cheese. Mix the soup with the wine and pour over the chicken. Spread stuffing mix over top and drizzle melted butter over the top. Bake 1 hour, uncovered, at 350°. Serves 6.
Bring sugar and syrup just to a boil. Stir in peanut butter. Add cereal and mix well. Press out in greased 9 x 13-inch pan. Melt chips together. Spread over top. Cool and cut into squares.
Cream butter well; add sugar and egg, then add flour, baking powder and vanilla. Bake at 400° for about 8 minutes.
Mix all ingredients together. Form in balls and refrigerate until firm. Melt 1 pound chocolate bark and roll balls in chocolate. Place on wax paper until cool.
Drain cherries and pineapple. Heat juice and pour over jello. Let dissolve and add the Coke. Chip in cream cheese. Chill until it starts to set; then add celery, pecans, pineapple and cherries. Pour into mold and chill until firmly set.
Combine chicken, grapes, pineapple chunks and apple wedges and chill until just before serving time. Blend lightly with dressing. Dip edges of lettuce cups in paprika, if desired, and serve salad on lettuce. Top with almonds. Serves 6.
Mix gelatine, 1/4 cup of sugar and salt in top of double boiler. Beat egg yolks and water together; add to gelatine mixture. Add 1 package of strawberries. Cook over boiling water, stirring constantly, until berries are thawed and gelatine is dissolved (about 8 minutes). Remove from heat. Add the other package of berries, lemon juice and lemon rind. Stir until berries are thawed. Chill until mixture mounds when dropped from a spoon.
Preheat oven to 350°. Grease and flour a 7 x 11-inch pan. Cream shortening and sugar. Add eggs and beat until fluffy. Mix dry ingredients and sour milk alternately. Add peanut butter and mix well. Pour into prepared pan. Bake at 350° for 25 to 30 minutes or until cake tests done. Frost with powdered sugar frosting with 2 teaspoons added.
Cook potatoes and cool; combine onion, butter, pepper, salt, soup and sour cream. Fold in potatoes and cheese. Mix butter and seasoning mix; put potato mixture in a baking dish. Top with seasoning mix. Bake at 350° for 25 minutes.
Preheat oven to 350°. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots, pineapple and orange juice. Fill muffin tins two-thirds full. Bake 20 to 25 minutes or until toothpick comes out clean.
Beat butter well. Add sugar gradually, then beat in eggs, one at a time. Combine flour, baking soda and cocoa. Add to cream mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed until blended after each addition. Add vanilla. Bake in tube pan 1 hour and 20 minutes at 325°.
Brown ground meat and onion until well done; drain well. Slice carrots and place on top of meat. Cook 5 minutes, covered. Slice potatoes thinly and place on top of carrots. Pour brown gravy over potatoes; cover and reduce heat to low. Cook 20 to 25 minutes or until potatoes are tender. Serve with a salad and bread.
Cook water, sugar and cornstarch until thick and clear. Add food coloring and Jell-O. Let cool. Have strawberries in a baked pie shell. When mixture cools, pour over strawberries. Refrigerate and chill. Top with whipped cream.
Heat oven to 350°. Grease well and flour 2 round pans (8 x 11 1/2-inch). Sift dry ingredients into a bowl. Add shortening, milk and vanilla. Beat 2 minutes at medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add eggs and beat 2 more minutes, scraping bowl constantly. Pour into prepared pans. Bake 30 to 35 minutes. Ice with a fluffy white cooked icing. Can be used as cupcakes or bake in a 9 x 13-inch pan.
Mix cheese, mayonnaise, onion and pecans. Form into a mound and make an indentation on top. Spread preserves all over the top, inside indentation. Serve with crackers of any kind. (This can be placed in a mold. When firm, turn out on a dish and put the preserves in the hole in the center.)
Crush crackers. Add butter and sugar and layer in bottom of bowl for crust. Mix Cool Whip, Eagle Brand milk and frozen orange juice. Fold in oranges. Refrigerate until ready to serve. May be served frozen.
In saucepan (1-quart), stir until hot the catsup, sugar and water. Taste; add more sugar, if necessary, should be sweet. Score hot dogs (make several slits in each) and place in 7 x 9-inch pan. Pour sauce over them and bake at 350° for 40 to 60 minutes. Turn hot dogs in sauce at least once.
In medium bowl, combine flour and salt; with pastry blender or 2 knives, cut in shortening. Quickly sprinkle ice water 1 tablespoon at a time, tossing lightly until flour is mixed in. Shape pastry into ball; flatten to 1-inch thickness. Refrigerate 30 minutes.
Preheat oven to 375°. Combine first 4 ingredients in food processor and pulse until the texture of coarse meal. Blend well the next three ingredients and add slowly to the processor while running. Process about 30 seconds. It should make a nice little dough ball. Put dough in a greased bowl and let rise until double in volume. Roll out on a lightly floured board to just the right size of rectangle 1/4 inch thick and smear with the softened margarine. Sprinkle on a generous sprinkling of the cinnamon and sugar mixture. Roll up into a log and slice into about 24 slices (endwise). Placed in 2 greased glass baking dishes and let rise until double. This is the crucial time; they must rise a lot to be nice and fluffy. Bake about 15 minutes or until barely golden brown. Remove from oven and immediately brush generously with yummy thick glaze made from the powdered sugar, milk and vanilla.
Beat the eggs together with the sugar until light and well blended. Add the oil, continuing to beat. Sift and stir the dry ingredients together and thoroughly beat them into the egg mixture. Add the pumpkin, mixing well again. Pour into well-greased and floured 9-inch tube pan. Bake at 350° for 55 minutes. Let stand in pan 10 minutes. Turn out on a rack to cool. Frost with Cream Cheese Frosting.
Soften gelatin in 1/2 cup skim milk. Heat evaporated milk with the sugar. Add the softened jello and stir until dissolved. Cool. Slowly add the lemon peel and juice to the cooled gelatin mixture, stirring constantly. Pour into ice cube trays and place in the freezer. When mixture is mushy, remove and fold in stiffly beaten egg whites. Return to freezer until firm. Remove and put in a chilled bowl. Beat until fluffy. Re-freeze and serve.
Mix oil, sugar, eggs and vanilla. Sift dry ingredients; add the nuts and apples to sugar mixture. Bake in greased tube pan at 325° for 1 1/2 hours. Allow to cool for 10 minutes, then remove from pan.
Wash clams in 3 cups water. Drain and reserve liquid. Cut the hard part of the clam from the soft part. Finely chop the hard parts.
Cook spaghetti; drain well. Combine spaghetti, peppers and onion. Add dressing and toss to coat. Sprinkle generously with paprika; stir well. Add more paprika to give mixture a red color. Stir again. Cover; refrigerate for 4 hours or longer, stirring once or twice. Makes about 10 servings.
Fry bacon and remove. Saute onion in drippings. Add squash, zucchini and tomatoes. Cook until just soft. Sprinkle with Parmesan cheese.
Brown meat, onion and garlic in large cast-iron skillet. Drain excess grease. Add tomatoes, salt and pepper and simmer 15 minutes. Add cabbage. Cook until tender. Cover while cooking this mixture. This is a one-pan dinner. Cook macaroni according to directions. Add to pan and mix thoroughly. Serve while still hot.
Braise hamburger in roaster in oven. Use enough water to leave broth to make gravy. Cook until meat is done. Stir and blend in 1 recipe roux. Stir and blend in Pet milk, salt and pepper to taste.
Over medium heat, saute onions in margarine until tender. Add cream cheese and milk; stir over low heat until the cheese is melted. Dissolve bouillon cubes in boiling water, add to cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper; heat thoroughly. Top each serving with toasted almonds.
Rinse the pork and dry it. Mix together the salt, garlic, thyme and bay leaf. Rub the mixture into the pork. In a bowl, mix together the orange juice, vinegar and oil. Place pork in container and pour liquid mixture over it. Let stand 24 hours in the refrigerator, basting several times. Roast on spit 30 minutes a pound.
Place unopened packages of broccoli on end in microwave oven. Microwave on High 4 to 5 minutes, turning over after 2 minutes; set aside. In 3 quart casserole, combine rice, soup, milk, Cheez Whiz, salt and pepper. Microwave on High 2 to 4 minutes. Cheese should melt and blend. To cheese mixture, add onion, celery, water chestnuts and broccoli. Stir thoroughly. Divide into 2 lightly greased 10 x 6 x 2-inch dishes. Microwave at High 12 to 14 minutes. Rotate and stir after 5 minutes. Let stand 5 minutes before serving. This makes a large casserole. Can be divided and frozen.
Drain pineapple; save 1 cup juice. Drain all other fruits. Mix instant pudding with pineapple juice. Mix all fruits except bananas and pour pudding mixture over fruit and stir. Refrigerate. Just before serving, add bananas, sliced, and fold into fruit mixture.
Mix batter of flour, beer, cooking oil and salt. Let stand at room temperature for 1 to 2 hours. Beat egg white until stiff and fold into batter mixture. Cut Vienna sausages into thirds. Dip pieces into batter and fry in deep fat at 400° until batter is golden brown. Serve hot. Cut hot dogs into mouth sized pieces. Cut shrimp as desired.
Combine first seven ingredients in mixing bowl and set aside. Saute ground beef; drain and set aside. In a greased 13 x 9 x 2-inch pan, pour half of cornmeal mixture. Sprinkle with ground beef, onions, jalapeno peppers, then cheese. Pour remaining cornmeal mixture over top. Bake at 350° for 50 minutes. Yields 8 to 10 servings.
Cream butter and shortening. Add sugar and beat well. Add eggs one at a time and beat. Mix 1/2 flour with nuts and other half of flour with baking powder. Mix in alternately with milk, starting and ending with flour. Fold in nuts. Bake in a large greased and floured pan for 1 hour and 20 minutes at 325 degrees. Do not open oven for the first hour.
Layer ribs in a casserole dish. Mix ingredients and pour over ribs. Cook in slow oven at 325° for 3 1/2 hours or 7 hours in crock-pot.
Boil macaroni and rinse with cold water. Slice tomatoes into small chunks. Cut green peppers into small chunks. Slice celery sticks in half down stalk and dice. Mix all ingredients in a large bowl and chill for 1/2 hour and serve. Makes approximately 8 servings (2 ounces). Contains approximately 1.5 g fat per serving.
Heat soup, tomatoes and Velveeta cheese until cheese is melted. Cook, drain and dice chicken breasts. Layer chips, chicken and cheese mixture in 9 x 13-inch pan. Make at least 2 layers. Top with shredded cheese. Heat in oven at 350° until cheese melts on top.
Put flour, sugar and salt into a bowl; mix well. Add eggs, water, pineapple and coconut. Mix and pour into unbaked pie shell. Bake in a 400° oven until pie begins to brown. Reduce heat to 300° and bake until firm (approximately 30 minutes).
Melt margarine, whisk in flour. Stir in water. Stir over low heat until smooth. Add meat and bring to boil. Add celery, onion, carrots, vegetables, tomatoes, Accent, B-V and pepper. Bring to boil and simmer 4 hours.
Mix first 4 ingredients all together; spray dish with Pam. Put mixture in dish. Crush Ritz crackers; sprinkle over top. Melt margarine and pour over Ritz crackers. Bake at 350° for 20 to 25 minutes.
Stuff each pitted date with a pecan half. Roll in brown sugar. Cut bacon slices into 4 pieces each. Wrap 1 piece bacon around each stuffed date; secure with a toothpick. Broil until bacon is crisp. Makes about 8 servings.
Melt oleo in	a 2 quart baking dish.	Sift together 1 cup sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour over	butter	in the baking dish; do not stir. Combine peaches and 1 cup sugar and spoon over batter in baking dish; do not stir.	Bake at 350° for 1 hour or less.
Preheat oven to 350°. Grease 9-inch pie plate. Set aside. In a large mixing bowl, beat eggs. Beat in cream cheese, cottage cheese and butter until almost smooth. In a small bowl, combine flour, baking powder, salt and pepper. Stir in egg mixture until thoroughly blended. Beat in milk. Pour into prepared pie plate. Sprinkle with cheese and meat or shellfish. Sprinkle with green onions and mushrooms. Bake for 30 to 40 minutes. Cool slightly before eating.
Beat cream cheese at medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Gradually add powdered sugar, beating well. Stir in vanilla. Pour mixture over first layer, spreading evenly. Bake at 350° for 35 minutes or until done. Yield: About 4 dozen.
Cook grits in 6 cups water and 1 teaspoon salt. When thickened, remove from heat and stir in cheese, margarine, Tabasco sauce, eggs and ham. Pour into greased 2-quart casserole dish. Sprinkle generously with paprika. Bake at 325° approximately 1 hour, until cheese is melted and top is slightly browned.
While rice is cooking, pound steak to 1/4-inch thickness. Cut into 1/4-inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Brown meat in butter in a large skillet. Add garlic and broth; cover and let simmer for 30 minutes. Stir in onions and green peppers; cover and cook 5 more minutes. Blend cornstarch, water and soy sauce; stir into meat mixture. Cook, stirring, until clear and thickened (about 2 minutes). Add tomatoes and mushrooms. Stir gently. Serve over rice.
Use plastic forms from craft store for making Reese's peanut butter cups or bonbon cups.
Place Tater Tots in a 9 x 13-inch pan. Bake, uncovered, for 10 minutes at 400°. Grate and combine cheeses. Mix 1 cup cheese with the cream of celery soup and milk. Layer in a 9 x 13-inch pan in the following order: Tater Tots (already in pan), browned hamburger, broccoli, 1/2 can of French fried onions and cheese and celery soup mixture. Bake, covered at 400° for 20 to 25 minutes. Uncover; top with 1 cup cheese and 1/2 can French fried onions. Bake, uncovered, for 2 to 3 more minutes, or until cheese melts.
In large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon; set aside. Cook and stir onion in reserved drippings until tender. Add carrots, potato, parsley, marjoram (if using), pepper and water. Bring to boil. Reduce heat; cover and simmer 20 minutes, or until vegetables are tender. Add sausage, beans and reserved bacon. Cook until well heated. Makes 6 servings.
In a saucepan on medium-high heat, mix first 5 ingredients. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add oatmeal and peanut butter. Drop by teaspoons onto wax paper.
Mix melted margarine with cocoa. Add sugar, salt and flour. Add beaten eggs, milk and vanilla. Stir in pecans and coconut. Pour into 3 pie shells. Bake at 350° about 30 minutes. Best cooked on bottom rack of oven.
Melt Crisco and margarine (cool). Beat eggs and sugar, juices and cooled shortening. Add vanilla. Add flour and baking powder as needed to be workable without being too sticky. Roll and cut into various shapes. Place on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Frost if desired.
Brown sausage and drain. Mix soup, milk, onion, salt and pepper. In a large casserole, layer soup, potatoes and sausage. Bake at 350° for 1 1/4 to 1 1/2 hours. Sprinkle with grated cheese and melt in oven.
Preheat oven to 350°. Mix first 3 ingredients (melted butter, pepper sauce and vinegar). Dip chicken into sauce. Put into a baking dish or 9 x 13-inch pan. Sprinkle with 1 package dry dressing mix. Bake 25 to 35 minutes or until browned. Sprinkle with paprika.