HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 degrees (firm ball stage). Remove from the heat. Stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a waxed paper lined cookie sheet. Spray waxed paper with cooking spray to prevent sticking. Chill until firm. Melt chocolate chips and shortening in a microwave safe bowl or double boiler. Drizzle over each cluster. Cool. Yield: about 4 dozen.
Crumble coarsely in large bowl 1/2 the cake. Spread with 1/2 of pudding, 1 can pie filling, 1/2 pineapple, 1/2 bananas and 1/2 Cool Whip. Repeat layers. Sprinkle top with chopped nuts and garnish with maraschino cherries.
Generously grease and flour one 10-inch Bundt pan or two 9 x 5-inch loaf pans. In a large bowl, sift all dry ingredients together. Add milk, olive oil, lemon juice and vanilla. Mix thoroughly until batter is smooth. Pour batter into prepared pans. Bake on center rack 45 to 50 minutes or until cake tester inserted in center comes out clean.
Mix the first 6 ingredients in a 2-quart casserole dish. Melt butter; mix with cracker crumbs. Sprinkle over vegetable mixture. Bake for 1 hour at 300°.
Melt cream cheese. Add jello and pineapple. Heat on low heat until mixture is completely dissolved. Cool in refrigerator until it is thick. Then add Cool Whip and put into a mold. Set until firm. Sprinkle with chopped nuts, if desired.
Cook ziti noodles according to box directions. Drain and place in a large bowl. Now cook broccoli until done. Place cut tomato, broccoli and seasoning to taste in with the pasta and toss with your favorite zesty Italian dressing. This recipe is easy and great!!
Mix together hamburger and Morton Tender Quick and refrigerate overnight. The next day, mix remaining ingredients with meat mixture and divide into 3 parts. Roll each part into long rolls and wrap in nylon net and place on a wire rack in a pan and bake at 225° for 4 hours. Wrap in a paper towel to absorb grease. Wrap in foil and refrigerate.
Layer first 4 ingredients in a 2-quart bowl. Mix the sour cream and mayo with the sugar and seasonings. Spread over first 4 ingredients, sealing the edges. Top with shredded cheese and bacon. Chill.
Preheat deep fryer at 350°. Drain all, but 1/4 cup, liquid off the salmon or tuna and set that aside. Put salmon or tuna in mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. You can add a dash of pepper, but no salt. Mix well. Add the baking powder to the liquid that was set aside and beat well with a fork or whisk until brothy. (This is an important set and this mixture can't set.)
Slice the beef into 1 1/2-inch pieces. Add soy sauce, cooking wine, 1/2 teaspoon water and cornstarch and mix well. Mix Sa Tsa Chang, sugar, 1 tablespoon soy sauce and 3 tablespoons water in a bowl for later use. Divide the sliced beef into 6 portions. Insert the sliced beef through the 6 skewers.
With a fork or pastry cutter, mix together first 4 ingredients. In a separate bowl, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling it into desired shape. Makes 4 crusts.
Cream shortening and sugar. Add 1 egg at a time. Beat after each egg. Add flavoring. Add milk and flour. Mix well. Bake at 325° for 1 hour and 25 minutes.
Preheat oven to 375. Rub roast or tenderloin liberally with olive oil, then spread the garlic over it. Place in a 10 x 15 inch roast pan and sprinkle with rosemary. Bake 375 for 2 hours or until the internal temperature of the pork reaches 160.
Mix together and beat 2 minutes. Bake in 9 x 9 x 2-inch square pan. Bake at 350° for 35 minutes. Frost with cream cheese icing.
Saute garlic in oil until limp; add tomatoes and stir; simmer 5 minutes. Add bouillon cube, mustard, salt, pepper, garlic powder and basil. Simmer 25 to 30 minutes. Serve over pasta.
Five minutes before cake is done, place in saucepan used in making the cake. Bring ingredients to a boil. Remove from heat and add powdered sugar, vanilla, coconut and pecans. Mix and spread on cake while both are still hot.
Combine tomato juice, oregano, garlic powder, salt, pepper, artificial sweetener and dehydrated onion flakes in saucepan; simmer 1 hour or until reduced to 3/4 cup. Cool. Parboil peppers 3 minutes; drain. Combine 1/4 of mushroom and celery; add chicken. Mix well and spoon mixture evenly into peppers. Place peppers in casserole dish. Spoon 2 tablespoons of tomato juice mixture over each pepper. Place remaining tomato juice mixture over mushrooms. Bake, covered, at 350° for 30 minutes. Makes 4 servings.
Bake vanilla wafers and sugar 10 minutes at 350°. Blend softened cheese and 1 cup sugar together in mixer. Prepare Dream Whip as package directions. Place 1/2 of cheese mixture over cooled crust, add all pie filling. Cover with last of cheese mixture and top with remaining 1/2 cup vanilla wafers. Chill.
Boil chicken until tender; shred. Save broth from boiled chicken. Cook beans until tender; drain. Add all ingredients to saved broth; simmer until flavors are blended. Serve with white tortilla chips.
Grate raw potato and add remaining ingredients. Drop by tablespoonfuls into hot fat until brown. Drain on paper towel. Serve with sour cream and applesauce.
Whiz the ingredients in a blender until smooth. Add to 1 pound of macaroni which has been cooked and drained. Place mixture in a sprayed baking dish. Bake at 350° for 30 to 40 minutes.
Heat oven to 350 degrees and bake potatoes until fork tender. Potatoes can be cooked in microwave, instead. Melt butter in medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter/flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring occasionally. Cut potatoes in half, scoop out the meat and set aside. Chop 1/2 the potato peels and discard the remainder. When milk mixture is very hot, whisk in potatoes. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted.
Mix together and sprinkle top with nutmeg. Very good dip for strawberries, cherries, white grapes, pineapple, cantaloupe, etc.
Put yeast and 1 teaspoon sugar into the lukewarm water; dissolve and set aside. Cream the sugar, Crisco and salt in a large mixer bowl. Add the eggs and mix well. Add the first mixture to the second. Add 1 cup warm water and mix. Beat in 4 cups of Gold Medal all-purpose flour gradually. Knead dough until it bounces back. Cover and set in a warm spot. Let double in bulk. Punch down and make into Parker House rolls. (Cut out with a biscuit cutter, dip in butter and fold over.) If mixture is too sticky to handle, place it in the refrigerator for a short time rather than adding too much flour. Let rolls rise. Bake at 400° until brown.
Mix margarine, flour and brown sugar well. Press in pan. Bake at 325° for 20 minutes. Cool. Mix powdered sugar, cream cheese and Cool Whip. Spread over crust. Arrange sliced peaches over this.
Slit 8 hot dogs to within 1/2 inch of ends. Insert 3 thin strips of American cheese in each slit. Separate crescent dough into triangles and wrap dough over dog, keeping cheese atop. Place on ungreased cookie sheet, cheese side up.
Cream and mix first 6 ingredients well. Set aside. Dissolve soda in milk. Set aside. Mix together flour and baking powder. Set aside. With creamed mixture, alternate adding milk mixture and flour mixture until both mixtures are used up. Add flour to board and roll out to cut fairly thick. Bake at 375° for 12 to 15 minutes or until light brown.
Brown ground meat. Add salt, pepper and garlic to taste. Drain. Cut Velveeta cheese into small squares. Add to meat. Add Ro-Tel. Add taco seasoning. Cook until melted. Use milk to thin mixture, if necessary. In individual servings, crunch chips into small pieces. Add cheese and meat mixture to top. Add salad toppings as desired.
Sift together dry ingredients, except oatmeal. Mix it in, then add butter, eggs, milk and add raisins last. Drop by teaspoon onto a cookie sheet. Bake at 350° for 10 minutes.
Cook bacon until crisp. Drain and crumble, reserving 2 tablespoons drippings in pan. Remove pan from heat and add mayonnaise, mustard, sugar and salt, mixing well. Combine potatoes, eggs, onions and celery in bowl. Add dressing and toss. Stir in bacon pieces. Chill several hours before serving. Serves 10.
Grease a 13 x 9-inch pan. Sprinkle with nuts. Pull thawed bread dough into walnut-size pieces. Fill pan with single layer of dough balls. Combine remaining ingredients and heat. Pour over dough. Let rise overnight in refrigerator. Bake, uncovered, at 350° for 30 minutes. Invert immediately onto foil lined cookie sheet.
Mix cake mix, eggs and oil with mixer. Beat in oranges and juice. Bake at 350 degrees for 30-35 minutes or until done. Cool.
Bundle 5 green beans and secure with bacon. Place all bundles in a baking dish. Cover with Catalina dressing and bake at 340° for 30 minutes.
Soften cream cheese and spread in a flattened hump on plate. Cover with cocktail sauce. Drain and wash shrimp and spread over sauce. Top with green onions. Serve with crackers of choice.
Save juice for punch. Take well drained fruit and add coconut, marshmallows and sour cream. Cover and let set 24 hours before serving.
Boil water and pour over nuts, raisins and soda. Allow this mixture to cool. Cream sugar and mayonnaise. Add chocolate and cinnamon. Stir together well. Add flour slowly, alternating with water mixture, mixing well. Put in greased and floured oblong pan and bake for 50 minutes in 350° oven or until done.
Roll graham crackers until fine. Pour in medium bowl. Add raisins and nuts. In saucepan, melt butter, syrup, cherries and juice and 1/2 bag of marshmallows. Pour over graham cracker crumbs, raisins, rest of marshmallows and nuts. Mix well. Press into buttered cake tin. Put in refrigerator for 2 days before serving.
In a large mixing bowl, stir first 5 dry ingredients; flour, sugar, baking powder, salt, and baking soda. Add next 5 wet ingredients; eggs, bananas, butter, buttermilk, and vanilla. Pour into greased cake pan. Bake at 350 degrees for 45 to 50 minutes, or until light and springy. To be sure cake is done, use the toothpick test.
Measure flour; add potatoes. Stir in eggs. Mix well. Roll 1/4 inch thick. Cut in squares. Drop in boiling broth. Be sure you stir each layer as you drop it in the boiling broth, because if you drop dry pot pie squares on top of dry layers, they will stick together and you will have lumpy pot pie.
Cut steak across grain into thin bite-size pieces. Pour soy sauce and sherry over steak. Sprinkle with cornstarch and sugar; mix well. Cut broccoli into thin slices. Peel stem; slice into 2-inch pieces. Pour half the oil into a skillet or Dutch oven. Add salt and broccoli. Cook over high heat, stirring constantly, for 2 minutes. Remove from skillet. Add remaining oil and onion, stir well and add the steak. Cook for 2 minutes. Add broccoli; mix thoroughly and serve. Makes 4 servings.
Preheat oven to 350°. In a bowl, combine the cake mix, 1/3 cup evaporated milk and the melted butter. Take 1/3 of the mixture and press into a 9 x 13-inch greased and generously floured pan. (It helps to completely flour your hands when pressing the mixture.) Bake for 6 minutes.
Mix all ingredients; freeze in any size muffin cups. After frozen, store in Ziploc freezer bags. Kids of all ages enjoy this fruit treat with any meal!
Cook rosamarina in boiling water for 10 minutes. Drain. Brown and drain onion and ground beef. Combine pasta and beef mixture. Add mushrooms, cheese, soup and milk. Bake at 350° for 30 minutes. Sprinkle chow mein noodles and cashews over top. Bake 10 minutes longer.
Mix all ingredients together. Pour into ungreased casserole dish. Bake uncovered at 350 degrees, until browned lightly on top. Approximately 1 hour.
Grease a 2-quart casserole. Heat oven to 375°. Place potatoes in large pot of lightly salted water. Cook until water comes to boil. Simmer 10 minutes. Remove potatoes and set aside. Add noodles to water and cook 5 minutes. Drain and return to pot. Heat butter and oil; add onion and cook 8 to 10 minutes, stirring occasionally, until tender. Add cooked potatoes, paprika and salt to onions. Cook 2 minutes; add chicken broth and boil 1 minute. Pour potato mixture over noodles and mix well. Pour mixture in casserole. Toss kielbasa over top. Bake 20 minutes.
Boil squash with onion and salt to taste until tender. Drain and mash. Add next 3 ingredients and blend. Refrigerate a few hours. Shape mixture into balls. Roll in cornmeal and fry in hot oil until brown. Bell peppers, hot peppers and mushrooms are 3 fresh vegetables that can be frozen. Place in plastic bag and store in freezer.
Combine first 5 ingredients and mix well. Form into balls, using 1/2 cup of mixture to make for each ball (about 25 balls). Place in a shallow baking dish and cover with soup mixture. Bake at 350° for 1 to 1 1/2 hours. May also be rolled into golf ball size balls and cooked in crock-pot all day on low.
Drain tomatoes and chop coarsely. Combine tomatoes and oil in a skillet and bring to boil. Add remaining ingredients except pasta, one at a time, stirring frequently. Reduce heat, allow sauce to thicken (15 to 30 minutes). Serve over pasta. Serves 4 to 6.
Thaw pastry 20 minutes. On a lightly floured surface roll to a 15 1/2-inch by 9-inch rectangle. Cut rectangle into 3 strips, each 3 inches wide. Divide sausage meat into thirds; roll each into a roll the length of the pastry. Place each roll along one edge of a pastry strip. Roll the pastry around the sausage. Wet edges with ice water and press to seal tightly. Chill the rolls for 1 hour. Preheat oven to 400°. Cut sausage rolls into 3/4-inch slices and place on ungreased baking sheets. Bake for 12 minutes or until pastry is puffed and golden. Serve warm. Makes 60 appetizers.
Mix cheese, Cool Whip and pineapple. Sprinkle dry jello on top and fold into mixture. Maraschino cherries and nuts may be added, if desired. Refrigerate until chilled.
Saute onion in liquid from artichokes; add garlic. Beat eggs; add cheese, pepper, Tabasco sauce, oregano, parsley and bread crumbs. Stir in chopped artichokes to garlic and onion mixture. Stir everything together. Bake in 11 x 9-inch or 8 x 8-inch greased pan at 350° for 30 minutes.
Mix together and bake 40 minutes in 350° oven. Remove from oven and while hot, prick with fork all over cake and spoon on carefully a mixture of lemon juice, powdered sugar and 2 tablespoons oil. Mix well.
Freeze	together blended bananas, sugar water, orange and pineapple juice and lemon juice. Add 4 (6 ounce) cans of water. In punch bowl put frozen mixture, ice cream and ginger ale.
Brown sausage in a skillet. Add bell pepper and onions. Cook until tender. Add rice and broth. Stir all ingredients together and put in a casserole dish. Cover and bake at 325 for 1 hour.
Chop up cabbage; cook in boiling salt water for just 7 minutes. Cover with this sauce. Bake at 350° for 20 minutes.
Combine eggs, sugar, salt and pecans; add remaining ingredients. Mix well and pour in pastry lined pie pan. Bake at 350° until filling is set. (Can be divided into 2 pans.)
Mix well; spoon into muffin pan lined with cupcake liners. Freeze.
Remove frozen pastry from the package; allow to thaw at room temperature for 20 minutes. Preheat oven to 400°. Slice pastry into 1/2-inch wide x 4 1/2-inches long strips. Brush with beaten egg. Place pastry strips on ungreased cookie sheet. Sprinkle with Parmesan cheese. Twist each strip twice. Bake for 10 minutes.
In a small bowl mix flour, cocoa, baking powder and baking soda. In a large bowl beat 3/4 cup sugar, milk and vanilla until well blended. Stir in flour mixture and beat until evenly moistened. In another large bowl and using clean, dry beaters, whip egg whites on high speed until frothy; gradually beat in remaining 1/2 cup sugar (1 tablespoon at a time) until stiff, moist peaks form. Immediately add to cocoa mixture, gently folding in with a wire whisk until evenly blended. Pour batter into a lightly oiled and floured 9-inch cheesecake pan (at least 3 inches deep) with removable rim. Gently zigzag a spatula through batter; smooth top. Bake in a 350° oven until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool on a rack (as cake cools, it settles and sinks slightly in center). Remove pan sides. Spread cake top and sides evenly with Cocoa Frosting. If made ahead, cover with a large bowl and chill up until next day.
Mix jello, water, 7-Up, pineapple, marshmallows and bananas. Let set until solid.
Mix dry ingredients and cut in shortening. Combine juice, rind and egg; mix into dry ingredients. Fold in berries and nuts. Bake 1 hour at 350°.
Puree the raspberries, sugar and lemon juice in a food processor or blender. (It should make about 2 cups.) Push through a fine sieve to remove the seeds. The puree can be stored, tightly covered, in the refrigerator for 1 or 2 days or frozen for up to 3 months.
Brown meat in butter. Add onion and garlic and simmer. Add beans and saute 5 more minutes. Add water, salt and pepper. Cook in covered pan on low fire until beans are tender, about 30 minutes.
Grease and flour baking pan. Beat eggs and sugar in bowl at high speed until light and fluffy. Add fruit cocktail, flour, baking soda, salt and vanilla. Blend at medium speed until well blended. Spread in pan and sprinkle with coconut and nuts. Bake at 350° for 20 to 25 minutes or until golden brown. While hot, drizzle with glaze. Cool and cut.
Mix together and press onto a pizza pan. Bake at 350° until lightly brown, 10 or 12 minutes. Cool.
Sift dry ingredients together; stir in oil. Add eggs; stir in carrots. Bake at 350° for 35 to 40 minutes.
Layer bottom of 1 1/2-quart dish with bean dip. Mix sour cream, mayonnaise and taco mix. Spread over bean dip. Cover with grated cheese, then chopped tomatoes. Onions are optional. Serve with tortilla chips.
Melt margarine in 9 x 12-inch pan. Mix milk, 1 cup sugar and flour. Pour over margarine. Add 1/2 cup sugar to berries and pour over mixture. Bake at 350° for 1 hour.
Drain the package of spinach well. Add mayonnaise to bind. Use your own discretion as to dipping consistency. Add onion and salt and pepper to taste. A great dip for carrot sticks, celery sticks and cauliflower.
Mix equal parts of Elmer's glue and liquid starch for a few minutes until smooth. Do not cook. Store covered.
Prepare pudding as directed, omitting 1/2 cup milk. Set aside at least 5 minutes. Add softened cream cheese and whip until smooth. Spread on cooled cake. Spread pineapple over cream mixture. Cover pineapple with Cool Whip. Let set overnight in refrigerator.
Beat butter, sugar and vanilla until light and fluffy. Add flour and nuts; beat on low speed until well blended. Chill dough. Heat oven to 375°. Using about 1 tablespoon of dough, shape around kiss and roll to make a ball. Cover kiss completely. Place on ungreased cookie sheet. Bake for 12 minutes, or until cookies are set, but not brown. Cool slightly. Remove to wire rack. While still warm, roll in confectioners sugar. Cool; store in tightly covered container. Roll in sugar again before serving.
Boil in a small amount of water, chopped celery and onion (until tender but not soft). Drain well. Prepare rice. Mix together all ingredients and bake in a 350° oven until heated through.
Mix cream of celery and cream of chicken soup together and pour over cut up chicken in 9 x 13-inch pan. Melt 1/2 stick oleo with can of milk; pour over chicken. Spread package of stuffing over mixture. Pour 1 soup can of broth over this. Bake at 400° for 30 minutes.
Brown the hamburger, onion, bell pepper, garlic salt and chili powder together. Mix the soups, 1/2 the cheese and cooked noodles together. Pour everything into a 9 x 13-inch baking pan; top with remainder of cheese. Bake at 350° for 30 minutes, or until bubbly.
Line a 9 x 13-inch pan with vanilla wafers. Put bananas on top. Mix pudding with 1 3/4 cups milk. Add 1 can Eagle Brand milk. Stir in Cool Whip. Spread mixture on top of wafers and bananas. Top with another 8 ounce bowl of Cool Whip. Chill!
Dip chicken in milk then in cereal. Bake in pan at 400° for 30 minutes. Reduce heat to 350°. Cover with foil and bake 30 minutes longer.
Crumble angel food cake. Add pineapple, strawberries, Cool Whip and ice cream. Mix and freeze in Bundt pan.
Open can of Vienna sausages. Do not lick bottom of lid. Open package. Place open can on edge of cracker paper. Take alternating bites of cracker and Vienna sausages until both are gone. Place lid in empty can. Fold up cracker paper and place in can. Discard can.
Combine carrots, soup and cheese. Pour into greased casserole and sprinkle on buttered bread crumbs. Bake at 350° for 25 to 30 minutes.
Preheat oven to 425°. Put in a saucepan boiling water and butter. Heat until butter melts. Add all at once the flour. Stir until dough forms a ball in center of the pan. Remove from the heat and let stand 5 minutes. Add eggs one at a time (important!!). Beat until well blended after each egg added. Drop by rounded teaspoonfuls onto cookie sheet. Bake about 20 minutes or until brown, nut mushy. After cooled, cut open and spoon out excess dough. Mix whipping cream and pudding with electric mixer until stiff. Spoon into cream puffs. Top with melted chocolate bits.
Soften cream cheese. Add lemon juice, Tabasco sauce, mayonnaise, cream and salt. Mix thoroughly. Add shrimp, mushrooms and chestnuts. Mix well. Serve on crackers or chips.
In a large mixing bowl, stir together dry ingredients. Set aside. In separate bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; mix well. Pour small amounts of batter onto hot greased waffle iron. Close lid quickly. Do not open iron while cooking. Remove waffle with fork. Serve with fresh fruit or yogurt. Makes 12 (4-inch size) waffles.
Heat pineapple. Place dry jello in warm pineapple with 1 envelope of gelatin (wet). Cool. Mix cottage cheese, almonds and whipped cream. Chill. Serve with mayonnaise and cherry on top.
Heat soup almost to boiling point. Add gelatin and stir. Soften cheese and have mayonnaise at room temperature (whip smooth) and add soup. Add remaining ingredients and seasonings.
Cook ground beef; drain and set aside. Saute onions, green pepper and garlic in oil until tender, stirring frequently (do not brown). Add next 8 ingredients; heat to boiling. Reduce heat to low adding beef. Simmer at least 1 hour, stirring occasionally. Add beans (drained if preferred); heat. Serve with tortilla chips and shredded Cheddar cheese.
Melt butter/margarine. Brown flour and diced bologna. Add milk. Stir until thickens. Water may be added if too thick. Serve on toasted bread. Good for breakfast or fast meal anytime.
Mix all ingredients together. Put in freezer until ready to use. May take out of freezer an hour before you use it.
Mix water and spaghetti sauce together. Mix Mozzarella and cottage cheese together. Brown ground beef and sausage; drain. Cover bottom of oblong pan with 1 1/2 cups sauce. Layer uncooked noodles on top. Spread half of cheese mixture over noodles, then half of meat mixture. Sprinkle Parmesan cheese over all. Repeat.
Mix all ingredients. Shape in patties. Fry in any type oil about 3 minutes on each side. Serves 6. Can half the recipe.
Melt butter in oblong pan. Mix milk, 1 cup sugar, flour and baking powder together well. Pour in melted butter; do not stir. Pour fruit and 1 cup sugar in. Do not stir any of this after you put ingredients on butter. Bake 30 minutes or until golden brown at 375°.
Soften gelatin in water for 5 minutes. Stir milk powder into skim milk in saucepan. Heat to simmering. Add softened gelatin. Stir until gelatin is dissolved. Add vanilla and sugar. Chill until mixture begins to thicken. Beat with electric mixer or rotary beater until very thick and light. Serve on fresh fruit.
Mix all ingredients together and pour into a greased 9 x 13-inch pan. Bake at 400° for 20 to 25 minutes.