HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together margarine, softened cream cheese and powdered sugar. Beat milk with pudding. Fold in Cool Whip. Beat together the cream cheese mixture and the pudding mixture. Layer together in a flowerpot or bucket, first the crushed Oreos, then the mixture. Keep layering in that order, ending up with crushed Oreos on top. Refrigerate for 2 hours or overnight. Decorate with gummy worms.
Wash and pare pears; cut in quarters. Wash and cut open peppers; remove seeds. Peel onions. Run pears, peppers and onions through food chopper. Place in large kettle. Add sugar, salt, turmeric and spice. Blend thoroughly. Bring to boil, reduce heat and simmer slowly for 30 minutes. Pack hot in pints.
Cream butter and sugar. Add eggs one at a time, beating well. Stir in pineapple and lemon juice. Fold in bread. Spoon into greased 2-quart casserole. Bake at 350° for 40 to 45 minutes.
Mix well by hand. Form into balls. Place on ungreased cookie sheet. Bake at 325° for 15 minutes.
Dissolve 4 cups salt to 1 gallon of boiling water. May take more than 1 gallon to cover. Pour over 2 gallons of whole cucumbers. Let stand 24 hours and drain.
Rinse fillets in cold water, pat dry with paper towel.	Place in center of square of foil, sprinkle both sides with seasoned salt. Wash zucchini and squash, no need to peel. Cut into 2 to 3 inch sticks. Slice red pepper to 1/4 inch thickness. Place vegetables on foil with fish, dribble lemon juice over all. Put about a tsp. of margarine on top and seal foil with double fold on top and ends. Pierce foil on top with 2 small holes to vent. Place on hot grill for about 15 minutes, no need to turn. Cooking time varies according to the thickness of fish and heat of the grill, also whether or not grill has a lid. Fish can be baked in oven at 400° for 15 minutes.
Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of preheated Pizelle Iron. Close lid and cook until steaming stops (30-45 seconds). Remove with fork. While still hot, roll into a cylinder. Fill with Baker's Whipped Icing (recipe follows) after cooling. Makes about 36 Pizelles.
Mix all together in bowl. Cook until golden brown. Place in airtight container when cooled.
Brown hamburger, celery and onions. Add remaining ingredients to hamburger; mix well. Pour into a 2 1/2-quart casserole. Add boiling water. Bake for 1 hour and 20 minutes, uncovered.
Cream shortening, sugar and eggs together until fluffy. Mix flour, cocoa, baking powder, soda and salt together. Add alternately with water and vanilla. Pour into 2 (9-inch) cake pans. Bake for 35 minutes at 350°. Cool and frost..
In a wok, saute carrots, broccoli, cauliflower and mushrooms until tender. Place vegetables in a greased casserole. In a large skillet, saute butter and onion, then add soup, cheese and salt. Stir until mixture is smooth on low heat. Pour sauce over vegetables. Bake at 350° for 30 minutes.
Mix all ingredients well. Cover and keep in the refrigerator. Makes 3 cups of salad dressing.
Dip each piece of chicken in melted butter, then in crumb mixture. Lay on baking rack with drip pan (not overlapping). Drizzle with rest of butter. Bake 1 hour at 350° (do not turn chicken).
Mix green beans and corn; put in greased casserole dish. Mix sour cream, soup, onion, cheese and salt; spread over top. Mix melted margarine, almonds and crackers; spread on top. Bake uncovered at 350° for 45 minutes. May be made and refrigerated the night before cooking.
Mix in a large bowl of tolerance until blended. Pour in favorite mold and serve with generous topping of prayer. Will keep indefinitely!
Mix the cake mix, melted butter and pecans and press into a 9 x 13-inch pan. Mix the cream cheese and brown sugar and spread on top of cake mixture. Bake at 350° for 25 to 30 minutes.
Beat egg white with fork. Stir in pecans and cover well. Mix sugar and cinnamon together. Pour over pecan mixture. Stir all together. Put in cookie pan and bake 20 minutes at 350°.
Spray a 9 x 13-inch pan with Pam. Sprinkle nuts and coconut in bottom of pan. Pour cake mix over nuts and coconut. Heat last 3 ingredients; dribble over cake and swirl with a knife. Bake at 350° for 40 minutes.
Preheat oven to 425°. Grease bottom of quiche pan. Sprinkle chilies and cheese over bottom. Beat eggs and milk together. Add Bisquick and beat until smooth. Pour over chilies and cheese. Bake 25 to 35 minutes or until knife inserted at middle comes out clean. Cool 10 minutes before serving. Top with sour cream and sauce to taste.
Boil 10 minutes the sugar, water and garlic. Take out garlic and add vinegar, catsup, salad oil chopped onion, salt, paprika and Worcestershire sauce. Mix well and refrigerate. Makes 1 quart.
Wash jalapenos and prick each with a needle. Do not cut stems off. Pack into pint jars with clove of garlic and 1 teaspoon dill seed per jar. Mix cider vinegar, water and canning salt. Simmer for 5 minutes. Pour immediately over peppers. Should be enough for 5 to 6 pints. Seal and process.
Mix together all ingredients except ginger ale and freeze. Just before serving, pour in 2 bottles ginger ale or Wink to each gallon of mixture.
Preheat oven to 400°. Coat 9-inch pie plate with low-fat cooking spray. Mix sausage, onion and cheeses and distribute evenly in pie plate. Stir Bisquick, milk, pepper and Egg Beaters together until smooth. Pour over sausage mixture. Bake for 35 minutes or until cake tester inserted in center comes out clean. Yields 6 servings.
Preheat oven to 325°. Grease and flour 10-inch Bundt pan. In large bowl, with spoon, mix flour, sugar, baking soda, cinnamon and salt. In small bowl, with fork, beat eggs slightly. Stir in oil and vanilla. Add egg mixture, shredded carrots and applesauce into flour mixture. Stir, just until flour is moistened. Spoon batter into pan, spreading evenly. Bake for 1 hour and 20 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. With spatula, loosen cake from pan. Invert onto wire rack to cool completely.
Preheat oven to 375°. Rinse fish under running water. Pat dry with paper towel. Place fish into buttered baking pan or dish. Sprinkle lightly with salt to taste if desired. Cook in oven about 15 minutes until fork inserts easily. Remove from oven. Cover with and layer around with cracker crumbs. Dot with butter and sprinkle lemon juice over all. Place back in oven and cook until cracker crumbs are lightly browned (about 10 minutes). Do not overbrown. May serve 4 to 6.
Cook ham, onion and green pepper in bacon drippings in large skillet until meat is browned and vegetables are tender. Add tomatoes, water, brown sugar, vinegar and salt. Cover and simmer 10 minutes. (You may have to put into a larger saucepan.) Reserve 1 cup beans from can. Mash the remainder. Add reserved and mashed beans to soup. Heat thoroughly, stirring occasionally. Makes about 5 cups. (Serve with a slice of corn bread, lettuce salad, baked apple or other fruit and cookies, with milk to drink. Makes a great meal.) Quick, too.
Roll dough into 12 x 7-inch oblong. Spread with butter; sprinkle with mixture of brown sugar, cinnamon and raisins. Roll up, beginning at wide side. Seal well by pinching dough. Place sealed edges down in ring on lightly greased baking sheet. With scissors, make cuts 2/3 of way through at 1-inch intervals. Turn each section on side. Let rise until light. Bake at 375° for 30 minutes. Frost while slightly warm with powdered sugar frosting.
Cream shortening and sugar. Add eggs. Blend. Sift together dry ingredients. Add half to creamed mixture. Cream well, then add other half dry mixture. Add vanilla and coconut. Blend, then add Wheaties. Mix with a spoon. Batter will be stiff. Roll in walnut-size balls. Place 3-inches apart on greased baking sheet. Bake 10 to 12 minutes at 400°. Check first batch to observe browning time. Makes 5 to 6 dozen. Delicious!
Mix butter, confectioners sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover and chill 2 to 3 hours. Divide dough in half. Roll out 3/16 inch thick on floured board. Bake on greased cookie sheet at 375° for 7 to 8 minutes or until light brown.
Peel avocados and mangoes and chop fine in bowl. Chop cilantro and onions and add to mixture. If tomatoes are juicy, squeeze out excess juice before chopping and adding. Add spices to your liking. Enjoy with tortilla chips.
Cream margarine and cheese. Add flour a little at a time. Finish mixing by hand. Add Rice Krispies. Form into small balls and place on a cookie sheet. Flatten by crisscross mashing with a fork. Bake at 350° for 15 minutes. Cool on a wire rack. Store in an airtight container.
Mix first 4 ingredients together. Fit pie crust into 9-inch pie pan. Fill with mixture. Cover with pie crust. Bake at 350° for 1 hour or 1 hour and 15 minutes until brown.
Cream sugar and shortening. Add eggs, one at a time. Mix well. Add vanilla. Combine soda and buttermilk. Add flour and buttermilk alternating, beginning and ending with flour. Add bananas and nuts. Bake in well-greased and floured tube pan and one 8-inch loaf pan at 300° for 2 hours. Serves 20.
Mash cooked squash. Mix all ingredients and pour into a baking dish sprayed with cooking spray. Bake at 375° for approximately 1 hour or until browned on top.
Mix flour, sugar and salt well in mixer. Boil margarine, water, cocoa and vanilla; combine with flour/sugar mixture. Add eggs and sour cream to which has been added soda. Beat well. Bake at 375° for 20 minutes on greased and floured cookie sheet(15 1/2 x 10 1/2-inches).
Mix all together. Put in loaf pan. Bake at 350° for 35 to 40 minutes. Serve with white sauce and peas. Serves 4.
Pare and dice eggplant. Cook until tender in boiling water. Drain well and sprinkle with chopped parsley. Chop only finely. Melt 1 tablespoon butter and saute the onion until light brown; add to eggplant. Melt 3 tablespoons butter and stir into it until butter has absorbed cracker crumbs or bread crumbs. Place layers of eggplant and layers of crumbs in a baking dish. If crackers are unsalted, add salt and paprika. Have the top layer crumbs. Pour milk over the top. Place cheese on top. Bake at 375° for 1/2 hour.
Mix all ingredients together. Form into small balls and place onto cookie sheet. Press down slightly with fork. Bake until light brown at 325° to 350°.
Melt butter and cocoa together. Stir in sugar and eggs. Mix in rest of ingredients. Bake in greased 9 x 13-inch pan at 350° about 30 minutes or until done. Spread Marshmallow Creme on warm cake. Cover with chocolate frosting.
Mix together, form into balls, place on cookie sheet. Bake 15 minutes or less at 450 degrees.
Prick pie shell and bake 10 to 15 minutes at 375°. Let cool.
Cream together margarine & crisco stick, add eggs & sugar beat until all lumps are gone. Add remaining ingredients. Pour into greased tube cake pan or 2 loaf pans. Do not preheat oven. Bake at 350° for 1 hour and 10 minutes.
Boil pineapple and sugar. Pour over strawberries. add bananas and cool whip. Stir in pecans and freeze. Great on a really hot day!
In large bowl, whisk together mayonnaise, milk, vinegar, minced onion, oregano, salt, pepper and garlic. Add remaining ingredients; toss to coat. Cover and chill for 1 hour to blend flavors before serving.
Wash and dry strawberries. Line pastry shell with strawberries, except for 1 cup for glaze. Crush 1 cup strawberries. Add 1/2 cup water and simmer 2 to 3 minutes. Add cornstarch and sugar. Add to strawberry glaze. Cook until clear and thick. Cover strawberries. Cool for 2 to 3 hours. Top with whipped cream when ready to serve.
Heat oven to 350°. Spoon dough by tablespoonfuls and shape each into 1 1/2-inch balls. Arrange in circle on ungreased cookie sheets, 3-inches apart and 2-inches from edges; flatten slightly. Securely insert a wooden stick into each cookie with end pointing toward the center of the cookie sheet. Bake at 350° for 8 to 11 minutes or until lightly brown around edges. Cool 2 minutes; remove from cookie sheet. Cool completely.
Fry hamburger, bacon and onion. Drain well. Mix all ingredients together and bake at 350° for 1 hour.
Heat Coke and cherry juice. Dissolve jello, cream cheese and mayonnaise in mixture. Add cherries, pineapple and pecans. Let cool and chill to serve.
Heat milk until it bubbles around edges of pan, don't boil. Mix eggs, sugar, flour, vanilla, salt, food coloring and milk. Pour into unbaked pie shell. Sprinkle nutmeg on top. Bake at 350° until set at edge of pie. Don't overcook.
Line baking dish (approximately 9 x 12-inch) with 1 package of rolls. Mix the next 5 ingredients; spread on crescent rolls. Top with 1 package of rolls. Beat egg white and spread over top. Sprinkle on nuts. Bake at 350° for approximately 35 minutes. Remove from oven and sprinkle top with confectioners sugar. Cool and slice into squares.
Heat peanut butter and butter slightly to mix. Transfer to large bowl. Cream in sugar and dry milk. Add raisins. Spread and press into a sheet pan or cookie sheet. Melt chocolate chips and butter in double boiler, then pour over peanut butter mixture. When cooled, cut into squares (makes 25).
Line a 13 x 9-inch pan with some of the graham crackers, breaking crackers, if necessary.
Mix the sugar and cinnamon together in a large bowl. (You want it to be more of brownish color.) Melt the butter in another bowl. Cut each biscuit into fourths. Dip each piece into the melted butter, then the sugar/cinnamon mixture. Place into a Bundt pan. Bake for 30 minutes at 350°.
Drain pineapple and reserve juice. Add juice to Jell-O. Stir in water. Heat to boiling until Jell-O is dissolved. Remove from heat. Add cranberry sauce, lemon juice and nutmeg. Refrigerate until thickened. Add sour cream, pineapple and nuts.
Combine ingredients, mixing at medium speed with electric mixer until well blended. Serve with fresh fruit.
In a large skillet over high heat, melt the margarine. Add the shrimp and saute for 3 minutes, or until the shrimp start to stick to the bottom of the skillet, but stir constantly to prevent burning. Add the remaining ingredients. Cook, stirring for 5 minutes longer, or until the sauce thickens. Serve hot.
Preheat oven to 350°. Roll out biscuits 2 at a time. Spoon corned beef into center of biscuit. Place onion slice on beef. Add a tablespoon of olives and 3 or 4 strips bell pepper. Place one slice of cheese over all; top with remaining biscuit. Flute around edges with fork. Repeat with ingredients. Place in biscuit pan. Bake for 15 to 20 minutes or until brown. Yield: 5 servings.
Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen. Dip in cold water; slip off skins. Core and chop tomatoes. In a 6-quart saucepot, combine tomatoes and remaining ingredients. Bring to a boil, stirring occasionally.
Pour pie filling into a greased 8 x 8 x 2-inch cake pan. Sprinkle with cake mix and melted butter. Bake at 350° for 30 to 35 minutes. Serve plain or with whip cream or ice cream.
Mix sugar, cornstarch or flour and salt. Sprinkle over fruit in 9-inch pastry-lined pie pan; dot with butter and adjust top crust. Bake in hot oven (400°) for 40 to 50 minutes.
Add tomatoes, eggs, Miracle Whip, salt and pepper to macaroni. Let set in refrigerator 3 to 4 hours before serving.
Preheat oven to 350°. Combine eggs and sugar. Mix well. Stir in pumpkin, oil and water. Blend thoroughly. Stir in flour, baking soda, salt, cloves, cinnamon and baking powder. Pour into greased soup or vegetable cans, filling 2/3 full. Bake until tester in center is clean, about 50 minutes. Cool. Slice. Makes 4 cups batter to fill 5 soup or 4 vegetable cans.
Bring soup to boil. Add cream cheese and stir until smooth. Remove from heat. Add gelatin, dissolved in water and then add remaining ingredients. Beat until texture is smooth. Set in refrigerator until it sets.
Cook eggplant until tender; drain and mash. Then add all ingredients except cheese. Mix well and put in a baking dish. Sprinkle with cheese and bake at 350° for 30 minutes.
Mix all ingredients together in bowl with fork. Roll in nuts, then cover and refrigerate until needed.
Combine first 4 ingredients; mix well. Combine eggs, oil and sugar; mix. Add dry ingredients; mix and add berries. Pour batter into 2 greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour.
Alternate cabbage, onions and pepper in large bowl. Sprinkle with 1/8 cup of the sugar. Heat vinegar, sugar, salt, mustard, celery seed and oil to boil. Pour over cabbage mixture. Cover and refrigerate for 3 hours. When cool, pour into another bowl and serve. Serves 10 to 12.
Rub shortening into flour with sugar, baking powder, baking soda and a pinch of salt. Add well beaten egg, buttermilk, raisins and caraway seed. Knead on a floured board and bake in a round glass casserole dish with cross cut in top of dough. Bake 1 hour at 375°. Delicious served warm with butter and jams. Truly an Irish tradition!
Heat oven to 350°. Cut up butter into a sheet cake baking pan. Place in oven to melt. Take pan from oven. Sprinkle in cracker crumbs. In a small bowl pour condensed milk and add peanut butter, stir. Spoon this on top of crumbs. Now sprinkle granola around over this. Next, sprinkle chocolate chips and cover top with coconut. Pat down with your hand. Place in oven and bake 25 to 30 minutes. Cool completely in pan. Then cut into bars.
Cream butter and sugar. Beat eggs separately and add; mix well. Put in uncooked pie shell. Bake at 300° or 325° for 40 minutes or until firm.
Cream butter and brown sugar. Add eggs, lemon rind, lemon juice, cinnamon, powdered cloves, salt and flour. Add more flour, if necessary, to make dough thick enough to roll. Chill, then roll. Bake at 350° about 10 minutes.
Place cabbage in boiling water to soften leaves, they work better. Mix ingredients together. Put mixture on cabbage leaves, roll up and secure with toothpicks and cook in tomato juice about 1 hour on medium heat or until tender.
Mix everything except hash browns. Then add hash browns, salt, and pepper. Bake at 350 for 1 hour to 1 hour and 15 minutes in a greased 13 x 9 x 2 pan.
Put onion halves flat side down on board and slice long narrow strips from root to stem. Cook onion and bacon in a large skillet over medium heat, stirring occasionally, about 6 minutes until onion is lightly browned and bacon is crisp. Meanwhile, sprinkle liver with flour; toss to coat. Remove onion mixture with slotted spoon. Pour off all but 2 tablespoons of drippings from skillet. Put liver in skillet, stirring often with a fork to separate pieces. Cook for 8 minutes or until browned. Add oregano, pepper, vinegar and water; stir to blend. Add onion-bacon mixture and roasted peppers. Stirring occasionally, cook for 4 minutes until hot and sauce has thickened. Makes 6 servings.
In medium saucepan, heat butter, onion, salt, celery salt, pepper and milk just to boiling. Stir in Potato Puffs (dry); continue cooking until smooth. Stir constantly. Garnish with cheese, bacon, sour cream, chives, paprika and parsley.
Dissolve Jell-O with boiling water and refrigerate until partially set. Take partially set Jell-O and beat about a minute. Then add 1/2 of the Cool Whip and beat, then mix in well drained pineapple. Place this mixture in a 13 x 9-inch serving dish. Place marshmallows on top.
In a large skillet, cook bacon until light brown, pouring off excess fat. Add onions and ground chuck. Cook, stirring with fork, until brown. Add salt, pepper, garlic, Worcestershire, sugar and tomato sauce. Simmer, covered, for 20 minutes. Add olives; simmer, covered, for 15 minutes.
Mix cheese, flour, Accent and salt. Cut in the butter. Sprinkle with water and form dough with fork. Roll into a log, wrap in wax paper and chill 2 hours.
Cook and stir green beans and mushrooms in butter in 3-quart saucepan over medium heat for 5 minutes. Stir in flour, salt and pepper. Cook over low heat, stirring constantly until bubbly; remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat until hot. Serve over white rice or white toasted bread. Makes 6 servings.
Blend hash browns, margarine, onion, soup, pepper and cheese. Put in a 9 x 13-inch baking dish. Top with crushed corn flakes, mixed with melted butter. Put over top. Bake at 350° for 45 minutes.
Saute green pepper in margarine over low heat until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk, stirring constantly, until mixture is thickened. Stir in next 6 ingredients. Spoon half each of corn, eggs, tuna, sauce and cheese into a greased 1-quart casserole. Repeat layers, reserving 1/2 cup of cheese. Cover and refrigerate for several hours or overnight.
Mix ingredients together in bowl. Stir until smooth batter appears. Grease skillet or griddle lightly with oil. Heat until a few drops of water sizzles when dropped on surface. Pour batter to form pancake on griddle or skillet. When batter starts to bubble, flip pancake and brown other side. Serve with butter and syrup. Makes about six pancakes. Double ingredients for large family.
Sprinkle chopped pecans evenly in bottom of well-greased 10-inch Bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into quarters. Roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter; heat to dissolve, then pour over dough. Bake at 350° for 30 to 40 minutes. Cool 10 minutes in pan and remove to serving plate.
Place 4 cups sliced potatoes in a greased 9 x 12-inch pan. Spread finely chopped onion over potatoes, salt and pepper lightly. Prepare sauce by combining soup, milk, tomato paste, oregano, garlic and sugar. Simmer about 15 minutes.
Stir shortening to soften. Gradually add sugar, creaming until light and fluffy. Add the egg and molasses; beat thoroughly. Mix together dry ingredients. Add to molasses mixture alternately with the boiling water. Beat after each addition. Bake in greased 8 x 8 x 2-inch pan in moderate oven at 350° for about 35 to 40 minutes. Serve warm; top with cream (whipped cream, Cool Whip or Dream Whip may be used).
Boil carrots just until tender; add other ingredients. Let marinate overnight. Will keep for several days.
Preheat griddle. Beat egg until light and fluffy; add milk. Sift together dry ingredients. Add to egg-milk mixture; beat until smooth. Stir in oleo and fold in blueberries. Serves 4 to 5. Try with Blueberry Syrup!
Cook berries with sugar until partially done. Cool slightly. Pour berries with juice in 13 x 9 x 2-inch pan. Sprinkle the dry yellow cake mix over the berries and juice. Cover with thin slices of oleo or butter. Bake at 350° for 30 minutes or until golden brown. Cool and serve with Cool Whip.
Brown ground beef, pork sausage, garlic and onion in a large saucepan. Drain off all fat. Add tomato sauce, tomatoes, parsley, sugar, salt and spices. Simmer, uncovered, 1 hour or until sauce is the consistency of spaghetti sauce. Heat oven to 350°. Pour 1/2 cup sauce into baking pan and alternate with layers of noodles, grated cheese, Mozzarella, spoonfuls of Ricotta cheese and tomato sauce until all ingredients are used. Top layer should be sauce and grated cheese. Bake for 1 hour. Serves 8 to 10.
Mix together the margarine, powdered sugar and vanilla. Sift the flour and salt together and stir into the margarine mixture. Stir in the nuts. Chill the dough, then roll into 1-inch balls and place on an ungreased baking sheet. Bake in a 400° oven until set, but not brown. Roll in powdered sugar while still warm. Let them cool, then roll in sugar again. Bake for 10 to 12 minutes.
Use small tender pods of okra; cut with as much stem as possible. Wash and drain. Prick okra and pack in clean jars. Place in a small bunch of dill in jar. Boil water, vinegar and salt together. Fill jars with hot brine. Put on cap. Process 5 minutes in boiling water bath.
Mix cucumbers, onion and salt. Cover and refrigerate for 1 hour. Drain. Press out. Mix vinegar and sugar together and heat until sugar is dissolved. Pour this mixture over cucumbers and place in small freezer containers until ready to serve.
Mix all ingredients in a medium bowl with a fork until crumbly. Dump into ungreased 13 x 9 inch pan and press firmly into even layer. Bake at 350° for 15 to 20 minutes or until set.