HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, cream cheese, vanilla and powdered sugar. Mix pudding and milk together and add to the cream cheese mixture. Gradually blend in Cool Whip. Mix until smooth. Spread 1/3 of cookies on bottom of serving container. Spoon cream mixture over crushed cookies. Continue to layer until cookies and mixture are gone. Save enough crushed cookies to make the top look like "dirt."
Preheat oven to 350°. Line muffin tins with paper baking cups. Place vanilla wafer in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate.
Beat ingredients well. Blend in 1 cup (more or less) of flour with a fork. Shape into round balls and roll out until dough is about 1/8-inch thick. Cut in squares and put into boiling broth.
Cut sugar cookies in 1-inch slices and place in a pizza pan. Use any remaining dough to fill in spaces between cookies. Bake according to instructions. While cookies are baking, mix cream cheese with a little sugar and vanilla until thinned. Spread over cooled cookies. Layer pineapple tidbits, oranges and bananas. Mix strawberries with the glaze and spread on top of layered fruit.
Beat eggs, oil and sugar until foamy. Add zucchini and vanilla. Sift flour and other dry ingredients and add to the liquid, beating well. Add nuts and seeds. Divide batter into two greased and floured loaf pans (1 pound size). Bake for 45 minutes to 1 hour in 325° oven. Let stand 10 minutes before removing from pan. This bread will freeze well.
Melt chocolate in top of double boiler over hot water; set aside to cool. Gradually add 2 cups sugar, beating well. Add 3 eggs, one at a time, beating well after each addition. Stir melted chocolate into butter mixture. Add flour, salt, nuts and 1 teaspoon vanilla, stirring well. Pour batter into a greased and floured 13 x 9-inch pan; set aside.
Cut peppers in half. Clean. Boil until tender (4 to 5 minutes). Brown beef. Add seasoning. Simmer 5 minutes. Add tomatoes, onion and corn. Simmer for 15 minutes. Drain. Fill peppers with mixture. Top with cheese. Bake at 400° until cheese melts.
Preheat 9 x 13-inch pan and oven to 350°.
Mix tuna, mushroom soup and peas together and heat thoroughly. Spread chow mein noodles.
Mix ingredients. Add meat. Let meat (pork chops, chicken, rabbit or moose ribs) cook until tender.
Saute onion in margarine. Steam broccoli. Boil rice in water for 5 minutes. Drain. Combine all ingredients with Cheez Whiz and soup. Bake in greased casserole, uncovered, at 350° for 45 minutes.
Alternate veal and pork cubes on 6 wooden skewers. Dip in crumbs, then in eggs and again in crumbs. Brown on all sides in hot fat in heavy skillet over medium heat. Season with salt and pepper. Remove from skillet and place in pan or baking dish. Add a little water and bake in oven for 1 1/2 hours at 350°. Can be eaten cold. Excellent for a picnic.
Stir boiling water into Jell-O until dissolved. Drain berries. Puree berries in blender. Stir into gelatin along with lemon juice. Chill until thick as unbeaten egg white. While mixture chills, cut jelly rolls into 1/4-inch slices. Line a 2-quart mixing bowl with plastic wrap. Arrange jelly roll slices close together to line bowl. Fold whipped cream into thickened strawberry mixture until no streaks of white remain. Spoon mixture into jelly roll-lined bowl. Chill until firm, about 3 to 4 hours. Unmold dessert on serving plate. Remove plastic wrap. You can substitute an 8 ounce carton of Cool Whip for the whipping cream.
Brown ground chuck. Bring ground chuck, onion, succotash, cabbage and tomatoes to a boil; simmer 15 minutes. Add macaroni and 1/2 to 1 quart of water. Simmer until vegetables are tender. Season to taste.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and anise seed. Sift flour and baking powder. Blend into egg mixture with wooden spoon until smooth. Dough will be sticky. Bake in pizzelle baker about 1 minute (1 teaspoon batter per side). Makes approximately 60 pizzelles.
Combine all ingredients. Roll into marble-sized balls. Bake in shallow pan at 350° for 10 minutes. Drain grease and cook until brown in oven.
Brown beef in oil and butter over medium heat; add onion, potatoes and garlic. Add salt at beginning and rest of spices at end. Let cool and drain off oil and toss in Feta cheese. Lay 1/4 package phyllo in 8-inch square (or I use an 11 x 7 1/2 x 1 3/4-inch baking dish) oiling between layers. Place meat mixture on top of phyllo, then spread spinach on top. Then follow with Egg Custard. Fold overlapping phyllo over top and dust with cinnamon and drizzle on butter. Bake at 350° for 45 minutes to an hour. Let sit for a time before cutting. (Watch, as it might seep over in oven.)
Mix all ingredients together. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for 1 hour (325°glass). Check, bakes faster sometimes.
Mix flour and sugar; add a little juice from cherries to make a paste. Add remaining cherry juice and pineapple juice. Cook over low heat until thickened. Add Jell-O, bananas, pecans and coloring. Pour in graham cracker crusts and let congeal. Top with Cool Whip. May be frozen for later use.
Put first 7 ingredients into blender; finish filling blender to top with ice. Blend until smooth.
Mix oats, flour and brown sugar. Cut in butter until crumbly. Place half this mixture in an 8 x 8-inch pan. Cover with cranberry mixture (grated cranberries, orange and sugar). Top with balance of crumb mixture. Bake for 45 minutes at 350°.
Cook onions in one half cup of water until tender. Then add bacon and brown sugar; fry for 15 minutes. Mix with all of the beans. Bake at 350° for 2 hours.
Place chicken wings in baking pan in one layer. Sprinkle generously with fresh ginger and garlic. Cover with equal parts of dry sherry and soy sauce. Cover; marinate in the refrigerator for at least 6 hours. Preheat oven to 350°. Bake chicken wings, uncovered, for 1 hour.
Melt butter. Add shrimp until coated. Sprinkle with cornstarch, stirring until well blended. Add seasonings. Stir in cream slowly. Heat, stirring until mixture bubbles and thickens. Stir in sour cream slowly. Add sherry. Drain pineapple and gently stir into mixture. Heat thoroughly. Serve in patty shells.
Line 2 (13 x 9-inch) pans with crescent rolls. Combine cream cheese, mayonnaise and dressing mix in a bowl. Spread over dough. Bake at 375° for 11 minutes. Cool and top with chopped broccoli, cauliflower, celery, olives, carrots, onions, tomatoes, Cheddar cheese, etc. Be sure everything is well drained. Cut into squares and serve.
Slice cookie dough and cut into quarters. Place each quarter in mini-muffin tins. Put peanut butter cup on top. Bake according to directions on cookie dough packaging (time and temperature). Peanut butter cookie dough can also be used. Enjoy!
Pound cutlets lightly; trim meat as needed. Clip or slash edges to prevent curling during cooking. Sprinkle each cutlet lightly with lemon juice and salt; coat with flour. In a small shallow bowl, beat together egg and water. Dip cutlets in egg mixture; coat with breadcrumbs. Melt butter in a medium skillet. Fry cutlets in butter until golden brown. Garnish with lemon slices.
Stir all other ingredients into scalded milk until well dissolved. Pour into unbaked pie shell and bake at 350° for 35 to 45 minutes until knife inserted comes out clean.
Sprinkle each steak with 1 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon parsley flakes and rub each with rosemary. Brown on both sides in butter or margarine in a large skillet. Add wine and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until tender. Add more wine, if necessary, during cooking. Remove the meat from the skillet and stir in the can of mushroom soup. Bring to a boil and pour this over the steaks.
Cream shortening and sugar and add eggs. Make a paste of the coloring and cocoa and add to sugar mixture. Add salt, buttermilk, vanilla, vinegar and soda. Blend in the flour slowly. Bake in 2 (8 x 8-inch) cake pans at 350° for 30 minutes. Cool.
Blend flour, confectioners sugar and butter together. Press into 9 x 9-inch pan. Bake at 350° for 10 to 12 minutes.
Pour 1 c. raw rice in casserole dish. Season with salt & pepper. Pour 1 c. tomato juice over rice. Chop 1/2 c. of onion, peppers, or celery. Add 1 lb. raw ground beef. Salt and pepper to taste. Pour 1 1/2 c. tomato juice and 1/4 c. water over it.
Cut apples into 8 wedges each. Sift salt and flour; cut in shortening. Sprinkle cold water over; mix well. Form ball; roll out to 16 (1 x 10-inch) strips. Wrap one strip around each apple wedge. Arrange in 13 x 9-inch pan. Brush with butter; sprinkle with sugar and cinnamon mixture. Pour water around pastries. Bake at 450° for 25 to 30 minutes. Makes 16.
Beat margarine, sugar and vanilla. Add eggs and food coloring. Stir together flour, cocoa and salt. Add alternately with buttermilk to margarine mixture. Stir soda into vinegar. Fold into batter. Do not beat. Bake at 350° for 30 minutes.
Stir all ingredients in with beans. Bake at 350° for 1 hour.
Drain kidney beans, place in small bowl, cover with vinegar and let set one hour. Drain. Cook rotini according to package directions. In large bowl, combine beans, rotini, and vegetables. Combine salad dressing, half and half, sugar and mustard; mix well. Pour over rotini mixture and mix lightly. Chill before serving.
In heavy saucepan, combine potatoes, celery, onion, water, bouillon cubes and salt. Cover and cook about 20 minutes or until tender (do not overcook). Add 1 cup of the milk. Mix sour cream, flour and other cup of milk. Gradually stir sour cream mixture into soup base. Cook over low heat, stirring constantly until thickened.
Cook sausage and drain; beat eggs. Add milk, salt and mustard to eggs while beating. Into a greased 9 x 13-inch baking dish, layer bread cubes, sausage and cheese. Pour egg mixture over top. Refrigerate overnight. Bake 45 minutes at 350°. Serves 8 to 10.
Bring soup to a boil. Add cream cheese and melt. Remove from fire. Add gelatine, dissolved in 1/2 cup water. Add mayonnaise, celery and onions. Cool slightly and add the shrimp or the can of tuna. Put in mold. Chill. Serve with crackers.
Prepare macaroni according to package directions, drain. Crumble beef into skillet. Add onion, celery and green pepper. Cook and stir until brown; drain. Stir in olives, undrained tomatoes, beef bouillon and seasoned salt. Blend well. Combine macaroni, meat mixture and cheese chunks. Pour into greased 3-quart casserole. Cover; heat in 350° oven until cheese melts, approximately 20 to 25 minutes. Refrigerate leftovers.
Melt marshmallows and jello in hot water; add pineapple juice. Set until begins to thicken. Mix softened cream cheese and mayonnaise; add pineapple, nuts and pinch of salt. Whip small can of Pet milk, adding a little lemon juice. Add food coloring as desired. Mix with mixture and congeal.
Mix cake as directed; poke holes in cake with a wooden spoon. Mix pudding and pineapple together; pour over cake. Add Cool Whip. When cool, refrigerate.
Put rice in a 2 qt. dish. Pour soup over rice. Put sliced butter on top and cover. Bake at 350° for 1 hour.
In a large deep pan, brown ground chuck; drain. Add onion and cook until onion is transparent. Add tomato sauce, Velveeta, garlic powder, Worcestershire sauce, jalapenos and juice. Heat through but do not boil. Serve hot. Makes 20 servings. Freezes well.
Mix together crabmeat, cream cheese, sour cream and horseradish sauce. Add salt and pepper to taste. Pour mixture into a casserole dish and smooth over the bottom of the dish. Sprinkle slivered almonds over the top of the dish and finish with a little paprika. Bake at 325° for approximately 30 minutes or until bubbly. Serve hot with crackers. Triscuits seem to complement the dip the best.
Mix jello, hot water and pineapple juice. Add pineapple, banana and strawberries. Put 1/2 in 9 x 13-inch dish and jell. Spread sour cream over and add rest of jello.
Make a simple syrup of water and sugar. Cool after adding the instant coffee to room temperature. Add vanilla and Everclear. Immediately place in glass container to store. Makes 2 pints or 3 fifths.
Sift flour into a large bowl. Melt shortening. To shortening, add sugar, salt and 1 cup water. Dissolve yeast in 1 cup water and add to other liquids. Pour into "well" formed in flour. Mix with hands until all flour is absorbed. Knead on flour covered surface. Place in greased bowl. Cover and allow to rise until doubled in size. Shape into loaves. Allow to rise until doubled in size. Bake at 400° for 10 minutes. Reduce heat to 350° for 20 minutes. Remove from pans to cooling rack. Brush tops with butter for soft crust. Makes 2 loaves.
Combine all ingredients. Refrigerate overnight to allow flavors to blend. Serve with crackers. This makes 2 balls.
For a creamier, sweeter peanut butter, add some Karo syrup. Mix it together with a spoon. Great on toast!
Cook rice according to directions, omitting butter, and allow to cool. Drain artichokes, saving juice for dressing. Cut artichokes in halves or slice and add to rice with remaining ingredients.
In 3-quart saucepan over medium heat, saut onions in butter. Add broth, pepper, thyme, salt and bouillon. Bring to boil. Reduce heat; cover and simmer 20 minutes. Add 1 2/3 cups milk. Stir flour into remaining 1/3 cup milk until smooth; add to soup. Bring to boil; boil and stir for 2 minutes or until thickened. YIELD: 6 servings.
Cook broccoli and drain. Melt butter and blend in flour, adding 1/2 teaspoon salt, and dash of pepper. Add chicken broth then cook and stir until mixture thickens and bubbles. Stir in cream and wine.
Spread apples in 13 x 9-inch dish. Combine sugar and cinnamon. Sprinkle over apples. Separate crescent rolls. Put rectangles over apples (rectangles need not completely cover apples). Combine sour cream and brown sugar. Spread over rectangles. Bake at 375° for 45 minutes until deep golden brown.
Mix and drop on greased cookie sheet. Chill 1 hour before baking. Bake at 350° for about 15 minutes.
Cook bacon and drain. Crumble and set aside. In separate pan, melt butter. Blend in flour and add milk and cream gradually. Cook unti thick, stirring frequently. Add cheese and stir until melted.
In a pan mix milk and flour until hot, then set aside. In a bowl mix sugar and Wesson oil until blended, then add coconut and nuts and pour over cake.
Clean Brussels sprouts. Put in saucepan with 1/4 cup of water. Add mushroom soup to can and stir. Cook over low to medium heat until tender. Be careful not to overcook. Stir occasionally to keep from sticking. You may add more water if necessary with water chestnuts. Slice chestnuts thin, about 1/2 cup and cook with ingredients. Serves 4 to 6 people. Use as a side dish.
Combine in a bowl the margarine, brown sugar and sugar; stir until creamy. Add rest of ingredients. Drop onto greased cookie sheet. Bake at 350° for 10 minutes.
Dissolve jello in boiling water. Add sherbet and allow to melt. Add drained fruit and bananas and chill. This serves 12-15 people.
Combine pudding mix and milk in a saucepan. Bring mixture to a full boil, stirring constantly. Remove pan from heat. Cool for 5 minutes. Fold in whipped cream. Add pound cake and 1 cup of strawberries. Turn mixture into pie shell. Chill until set, at least 2 hours. Arrange remaining berries on top of pie before serving.
Cook 2 minutes on High or until butter melts. Stir until blended. Add vanilla and nuts. Pour on buttered platter. Let stand in refrigerator until firm.
Fry bacon in a large skillet. When bacon is done, remove from pan. Place cabbage in bacon grease and cook until tender. While cabbage is cooking, cook noodles according to package directions. Drain noodles. Mix noodles with crumbled bacon and cabbage. Add desired amount of parsley flakes.
Blend the wafers, butter, and Amaretto. Press into a pie pan and make into a crust. Bake in oven at 350 for 6-9 minutes. After removing from oven, freeze for 15 minutes.
Skin and rinse chicken breasts. Mix soup and sour cream. Pour over chicken breasts and bake for 1 1/2 hours in a preheated 350° oven. Serve with rice.
Melt butter and add flour and salt; cook until bubbly. Add cream, milk and chicken broth, stirring until smooth. Add all remaining ingredients. Serve over rice.
Place apples or peaches in the bottom of a buttered baking dish. (Use more fruit if needed to make a thick layer on the bottom of the baking dish.) Mix the sugar and cinnamon (to taste) and sprinkle on the fruit. Dot with lumps of butter. Mix the remaining dry ingredients in a separate bowl. Add egg and mix until crumbly. Sprinkle over fruit mixture. Bake in a 350° oven until crust is brown. Serve with milk, whipped cream or ice cream.
Make the butter cake mix as on the box. After you take the cake out of the oven, take a wooden spoon, punch holes in the hot cake. Then pour the condensed milk and cream of coconut over the hot cake. Be sure to mix the milk and cream of coconut together first before pouring over the hot cake. When the cake is completely cold, cream the Cool Whip over the cake and then sprinkle the coconut over the Cool Whip. Put in refrigerator. Ready to eat.
While melting sugar in saucepan, squeeze with spoon the lemon and orange rinds into sugar. Add 2 to 3 tablespoons of prepared hot coffee. Add the brandy and ignite. Pour remaining coffee into flame. Add Kirsch and cinnamon stick; bring to boil. Strain and serve piping hot in demitasse.
Grease 9 x 13-inch pan. Layer in the raw rice and chicken. Mix next 4 ingredients and pour over chicken. Bake at 350° for 2 hours or until rice is done.
Combine all ingredients. Pour into greased 9 x 13 cake pan or Bundt pan. Mix and sprinkle over cake. Bake at 350° for 40 to 45 minutes.
Beat eggs for 5 minutes. Gradually beat in 1 cup sugar. Stir in pumpkin and lemon juice. Combine all dry ingredients (except powdered sugar) and fold into pumpkin mixture. Pour onto a greased, floured cookie sheet. Sprinkle with nuts. Bake for 15 minutes at 350° or until cake is springy.
Mix all ingredients. Put in unbaked pie shell. Bake at 350° until it won't shake in pan.
Mix the first two ingredients as the base and add any or all of the remaining ingredients. Put all ingredients in a qt. jar and shake to mix. To use, add 1/3 cup of the mix to one cup of cold water. Cook and stir over medium heat until thickened.
Cook each package of noodles. Drain. Cook broccoli until tender. Drain; cool and break into bite size pieces. Mix all ingredients. Serves 8 to 10. Serve with tomato slices. Sprinkle with Parmesan and Italian dressing. Sour dough crackers are a perfect compliment.
Add egg, chopped peanuts and peanut butter to mix. Blend with hands, adding a few drops of water if necessary. Press and make into long roll about 2 inches in diameter. Slice 1/8-inch thick. Bake at 375° for 5 minutes on ungreased baking sheet. Cool slightly before removing from pan. Makes about 4 dozen.
Cut veal into 1-inch cubes. Brown in shortening. Combine flour, salt, pepper and paprika; sprinkle over meat and stir until blended. Add water, Worcestershire, onions, carrots and celery. Cover. When steaming, cook for 25 minutes on low heat. Add sliced peppers and cook 5 to 10 minutes more. Serve meat over cooked noodles tossed in butter.
In small bowl, stir together flour, parsley, salad dressing mix, margarine and paprika. Blend in water. Remove wing tips and skin from chicken pieces. Spread flour mixture over skinned chicken pieces. Place chicken in ungreased 15 x 10 x 1-inch baking pan. Bake in 375° oven for 50 to 60 minutes. Do not turn.
Peel, quarter and cook potatoes in boiling, lightly salted water for 20 to 25 minutes or until tender; drain. Mash potatoes. Add cream cheese, egg, salt and dash of pepper; beat until smooth. Stir in onion and pimento. If mixture seems dry, stir in 1 to 2 tablespoons milk. Transfer to buttered, 1-quart, round casserole.
Boil rice, soup and water for 7 minutes. Brown sausage. Lift out with slotted spoon. Add sausage to mixture. Brown in sausage drippings the celery, green pepper and onion. Add to rice mixture. Put into casserole and cover with almonds. Bake for 30 minutes in a 350° oven.
Cook sausage and drain. Layer croutons, cheese and sausage in a casserole dish. Blend milk and eggs. Pour over croutons. Let sit in refrigerate overnight (at least 8 hours), covered. Add salt and pepper to taste. Remove cover; bake at 350° for 1 hour.
Layer in following order into bowl: dates, raisins, then candied fruit. Add flavorings to juice and pour over dried fruits. Let set a couple hours or overnight. Mix together oil, sugar, eggs and molasses. Add 1/2 cup flour, baking powder, salt and spices. Add fruit/flavoring mixture. Last fold in 3/4 cup flour and nuts. Bake in slow oven at 275° to 300°; check at 1 1/4 hours. Might take 2 hours to finish.
Place cooked, cut up chicken in bottom of 13 x 9-inch baking pan. Prepare 1/2 package Pepperidge Farm stuffing mix; make according to directions, adding 1 egg to make a moist stuffing. Sprinkle mixture over chicken. Mix together the soup and sour cream; spread this mixture over the stuffing. Best results when made the day before to let the flavors mix while refrigerated overnight before baking. Bake in an oven at 350° for about 30 to 45 minutes.
Cream together sugar and softened butter. Add egg, milk and vanilla and beat well. Sift together remaining ingredients and blend into creamed mixture. Cover and chill at least 1 hour. I usually mix it up the day before I roll and cut it out. Roll out on lightly floured surface, 1/8-inch for thin or 1/4-inch for thick. I usually make them thick. Cut with cookie cutters. Put on ungreased sheet. Bake at 350° for 7 to 8 minutes for thin or 10 to 12 minutes for thick. Frost or decorate, if desired.
Melt butter in a large skillet. Add chicken breasts and cook until done and lightly browned. Remove chicken to platter and keep warm. Stir flour into drippings in the skillet and cook, stirring, about 1 minute. Add the chicken broth and cream. Stir and cook until the sauce is thickened and bubbly. Stir in the mustard. Return the chicken to the skillet, cover and heat for 10 minutes. Serve with hot cooked rice.
Dissolve Jell-O in water. Add all ingredients to cake mix. Bake at 350° for approximately 45 minutes in a tube pan. (I use lemon or orange Jell-O.) This cake ages well.
Mix syrup, sugar and peanut butter. Bring to a boil and boil about 3 minutes. Remove from heat. Mix corn flakes into mixture as best you can. Let cool some and butter your hands real good before you make balls. Form into any size ball. Sticks together better as it cools.
Fry bacon crisp; remove from pan. Fry onion and pepper in bacon fat until soft. In large pot or casserole, combine lima beans, onion, pepper, chili sauce and sugar. Add bacon. Mix well and bake, uncovered, in a 300° oven for 1 hour. Stir occasionally.
Place milk, butter, egg, sugar, salt, cardamom, flour and yeast into bread machine in order suggested by manufacturer's directions. For white or raisin bread, adding raisins, citron and almonds at the beep. Makes 1 1/2 pound loaf.
Mix cake mix with margarine and egg. Add nuts and chocolate chips. Mixture will be very thick. May have to mix with hands. Chill dough for 1 hour before baking. Drop by teaspoon. Bake at 325° for 8 to 10 minutes. Do not overcook.
In one bowl mix crab meat and crackers. In another bowl, mix all other ingredients and pour over crab meat. Stir and form into cakes. Sprinkle top and bottom of cakes with batter mix. Fry quickly until golden brown.
Mix all ingredients together. Put 1/2 in greased pan. Pat well and spread with 1 1/2 cups jam. Put remainder on top. Bake at 350° for 45 minutes. Good with strawberry rhubarb or raspberry jam.
Mix ingredients thoroughly. Press mixture into 2 small wax paper lined loaf pans. Let stand several hours. Bake for 1 hour at 200°. Cool and store in freezer, if not served right away.
Prepare shells according to package directions for salad use. Combine all ingredients except lettuce. Chill. Just before serving, toss salad with lettuce. Makes 6 servings.