HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese and powdered sugar, then add Cool Whip, pudding mix and milk. Mix well and pour into cooled baked pie shell. Top with remaining Cool Whip. Refrigerate.
Thoroughly combine all the ingredients in a large mixing bowl. Refrigerate before serving. Makes 4 servings.
Make mashed potatoes (either instant or regular). Add a good handful of bread cubes. Then add seasonings (parsley flakes, onion and garlic salt and pepper). No special measurements. Just add to taste. Either serve as is or bake in oven with pats of butter on top. Bake until brown.
Brown pork chops in margarine until brown. Remove from pan. In the same pan, brown onion and remove. Slice potatoes and brown in same pan. Melt bouillon cube in hot water.
Grind or chop tomatoes. Pour boiling water on raisins and let soak for 10 minutes; drain, saving water. Add enough to make 3 3/4 quarts (part barley water will result in wine with more body). Bring water to boil and dissolve sugar in it. Add tomatoes, raisins and oranges. When cooled to lukewarm, add wine yeast, softened as directed on package. Stir in yeast nutrient and tea. Cover top of 3 gallon fermenting vessel with cheesecloth or clean towel tied down after mixture is added. Keep in warm place for 3 days, stirring twice a day. Siphon into clean gallon jug, straining out fruit; fit with airlock. Keep in warm place until all signs of fermentation have ceased. Rack off into clean gallon jug. Fit with airlock again. Keep in cool place until wine clears. Rack off again and bottle. I have not tried this one, but it sounds enchanting!
Lay the crescent rolls on a cookie sheet and press into 1 piece. Drain and flaked the salmon. Combine with egg, cheese, onions and parsley; mix well. Spread salmon mixture to about 1-inch from longest side. Roll into a roll and bake at 350° for 30 minutes. Serve hot or cold.
Beat eggs until frothy, gradually adding sugar and remaining ingredients. Add milk to fill. Makes one gallon of delicious peach ice cream.
Grind cheese with garlic. Add salt and Tabasco to taste. Add stale beer to desired consistency. Let sit out in open container for 24 hours. Cover and refrigerate.
Cream with butter both sugars; add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda and baking powder. Add chips, chocolate bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 10 minutes at 375°.
Mix together in saucepan the sugar, margarine and milk. Cook on medium heat, stirring constantly. When this mixture comes to a boil, boil exactly 5 minutes. Remove from heat.
Place ingredients in pan covered with foil. Bake in a 350° oven for 1 hour, or until done.
Dissolve yeast in warm water in a large mixing bowl. Add sugar, salt, egg, shortening and 1 cup of the flour, stirring until smooth. Cover and let rise 30 minutes. Stir down batter. Spoon into 12 muffin cups, about 1/2 full. Let rise about 30 minutes. Bake 15 minutes at 400°.
Combine flour and sugar in a mixing bowl. Heat margarine, cocoa and Coca-Cola to boiling point. Pour over flour and sugar, beating well. Add buttermilk, eggs, soda, vanilla and marshmallows. Mix again. Bake in greased and floured sheet pan for 35 minutes at 350°. Simple, but delicious!
Place in a 9 x 13-inch pan. Start with top ingredient and continue as listed. Bake in a 350° oven for 20 to 25 minutes. Cut into squares when cool.
Melt down margarine in frypan. Add graham cracker crumbs; stir until crumbs get slightly brown. Put aside to cool.
Combine cream cheese, 1/3 cup sugar, beaten egg and salt and beat. Stir in chocolate chips and set aside. Combine remaining ingredients; batter will be thin. Beat well. Fill cupcake cups 1/3 full of this mixture. Drop spoonful of chocolate chip mixture on top. Bake at 350° for 20 to 25 minutes.
Mix hot water in jello. Add the juice of the crushed pineapple and 1/2 cup cold water. Stir really well. Jell until almost firm. Take from refrigerator and use mixer to beat jello until really foamy. Add jello to rest of ingredients a little at a time. It will be very thick. Let jell or it can be frozen.
Tear lettuce up into bowl. Slice red onion and put onion (sliced into rings) into bowl. Drain mandarin oranges and put into bowl. Place in frige until 15 minutes before eating. Add almonds and poppy seed dressing. Toss thoroughly. Fast and delicious!
Place all ingredients in a mixing bowl and mix thoroughly. Use an 8 x 12-inch pan. Bake at 350° for 30 minutes.
Melt almond bark in microwave or double boiler. Add peanut butter. Mix in other ingredients. Drop by teaspoonful onto wax paper.
Marinate 2 to 3 pounds of chicken overnight in lemon, oil and spices. Remove chicken from marinade, reserving marinade. Bake at 375° for about 1 hour, basting often with marinade.
Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients alternately with sour milk. Put on cookie sheet by the spoonful; press down and sprinkle with sugar and cinnamon mixture. Bake at 350° until done.
Remove pits from plums and place in an 8-cup baking dish. Combine remaining ingredients, except the 10x sugar, in a blender. Blend until smooth. Pour batter over plums and bake 30 minutes at 350°. Coat surface with 10x sugar (sifted) and reheat. This can be made with cherries, peaches, apples and other fruits. Also good served with whipped cream.
Boil your macaroni until tender and drain. Run cold water over macaroni to stop cooking process. After fully drained, add your sweet peas from the can, drained. Add onion and mayonnaise to the peas and macaroni mixture. Stir gently and refrigerate overnight. Great for brunches!!!
Form meatballs (approximately 40), using the first 4 ingredients. Next, mix together the sauerkraut, cranberry sauce, chili sauce, water and brown sugar. Pour 1/2 of the sauerkraut mixture into a 9 x 13-inch pan, then a layer of meatballs, then the remainder of the sauerkraut mixture. Bake, covered, for 20 minutes at 325°, then uncovered for 15 minutes.
Mix all together and bake in 9 x 13 greased pan at 350° for 35 to 40 minutes. Freezes well. In muffin tin, bake less time!
Steam broccoli 4 to 6 minutes just until tender. Mix oyster sauce, sugar, chicken stock and wine. Heat in a sauce pan and add peanut oil. When hot, add garlic and stir briefly. Add oyster sauce and bring to a boil.	Stir cornstarch and water together and add oyster sauce. When sauce thickens, turn off heat and drizzle sesame oil over it. Pour sauce over broccoli and serve.
Preheat oven to 375°. In a small bowl, combine flour, soda and salt; set aside. In a large bowl, mix butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually mix in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
Cream together the cream cheese, margarine and confectioners sugar. Stir in chopped nuts. Roll small balls in coconut. Store in sealed containers in cool place. Yield: about 80 walnut size balls.
Chop vegetables and mix all ingredients together. Let stand overnight. Pack in boiling hot jars and seal. No cooking at all. Very good on hot dogs as well as dried beans.
Potatoes may be boiled or cooked carefully in microwave; skin. (May be done earlier.) Prepare in a Mixmaster. Put in greased casserole.	(May be frozen at this point.) When ready to serve, heat thoroughly in 300° oven. Put small dabs of oleo. Sprinkle cinnamon.	Add small marshmallows to cover top before putting in oven. Prepare 1/2 cup per person.
Brown and drain ground beef. Stir in pizza sauce, undrained mushrooms, oregano and garlic salt. Bring to boiling and then remove from heat. Combine rotini and milk. In 2-quart casserole layer 1/2 of each of the meat sauce, rotini mixture and cheese. Repeat layers. Bake, covered, in 350° oven for 25 to 30 minutes. Serves 6. Garnish with salami slices, cherry tomatoes and parsley.
Blend spices in a closeable container. Place steaks in. Blend and brush over meat. Refrigerate overnight to marinate. Preheat gas grill to high, then add steaks to sear outside. Flip over; continue cooking until your desired doneness.
Mix cream cheese with enough mayonnaise to soften. Combine all ingredients and spread on small squares or bridge cut-outs of pumpernickel bread.
Combine and pat into greased pizza pan. Bake at 350° for 15 minutes. Cool.
In a 3 qt. glass microwave-safe casserole, combine onion, garlic and butter or margarine. Microcook at high for 3 minutes or until onion is tender. Stir in ham, broth, broccoli, undrained tomatoes, water, macaroni and nutmeg. Cover and cook at high for 15 minutes or until boiling, stirring once to break up broccoli. Continue cooking on medium for 8 minutes or until broccoli and macaroni are tender. Garnish with Parmesan cheese, if desired. Makes 6 servings each with 193 calories, 12 g. fat and 20 mg. cholesterol.
Bring the first 4 ingredients to a boil and cook 10 minutes, stirring constantly so it won't burn. Refrigerate until it is almost set; whip until foamy. Whip the cream until stiff. Blend together. Add the grated cheese. Cool.
Place chicken in casserole dish. Place ham and cheese on top of chicken. Mix soup and wine. Pour over chicken. Top with buttered crumbs. Bake at 350° for 1 hour.
Put half of the peanuts in 9 x 13 greased pan. Melt together the peanut butter chips and butter. Add the milk. Stir in the marshmallows. Don't let the marshmallows melt. Pour over peanuts; press down. Put remaining peanuts on top and press down.
Wash and peel onion. Remove center core of onion. Fill opening with margarine and bouillon cube. Wrap tightly in aluminum foil. Bake in a preheated 350° oven on a cookie sheet for 30 to 45 minutes, until onion is tender.
Mix the syrup and sugars together and bring to a boil, stirring constantly. Add the peanut butter and let it melt. Add the corn flakes. Put into a well-greased 9 x 13-inch pan. Melt the chocolate chips and spread over the top.
Measure together flour, baking soda and salt; sift and set aside. Work butter with fork until soft, gradually add sugar and beat until fluffy. Add eggs one at a time; beat well. Add buttermilk and dry ingredients alternately blending well. Stir in pecans, dates and raisins. Grease 9-inch tube pan, line bottom with aluminum foil and grease again. Pour batter into pan. Bake at 350° for 75 to 90 minutes or until done.
Cut chicken off bones into bite-size pieces. Saute in olive oil. Add remaining ingredients. Cook, covered, on top of range about 20 minutes. Serve over cooked rice.
Mix butter, sugar and flavoring. Mix flour and salt. Stir in together. Chill overnight. Form into cookies.
Put spices in basket of coffeepot. Into bottom of coffeepot, put juices, water and brown sugar and perk as you would coffee. Serve hot.
Cut the stems from the mushrooms and reserve. Cut the ends from the stems. Wash the mushrooms thoroughly; dry and slice. Mix the remaining ingredients together and add the mushroom tips and stems; toss until all the pieces are coated. Let stand at room temperature for several hours before serving. Serve with picks as a cocktail accompaniment.
Sift flour and salt. Mix in Crisco until it resembles coarse meal. Pack in a covered container. I use Tupperware canister. Doesn't need to be refrigerated.
In a glass bowl, layer ingredients in order given. After layer of peas, spread mayonnaise over top to seal. Sift Parmesan cheese over mayonnaise. Cover and refrigerate overnight. When ready to serve, add sliced eggs and bacon (crumbled). Toss to blend.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust and chill until set, approximately 4 hours. Garnish with fresh strawberries.
Cook ground beef and onion until brown; drain. Add beef mixture with remaining ingredients. Bake in a large Pyrex dish for 30 minutes at 400°.
Beat all ingredients together and pour in pie shell. Bake for 1 hour at 325°.
Cut steaks into a 9 x 13 x 2-inch pan. Mix lime juice, oil, tequila and spices. Pour over meat. Marinate 4 hours, turning often. Grill meat 5 to 10 minutes each side. Slice meat against grain in 1/4-inch strips. Place meat in warm tortillas and garnish as desired. Roll up to eat. Garnish with salsa, guacamole, cilantro or sour cream. Serves 8 to 10.
Cream sugars and melted butter. Add flour, cocoa, milk, vanilla and eggs; mix until smooth, then stir in nuts. Pour into crust. Bake for about 55 minutes at 325°.
Arrange chicken breasts in a greased dish or pan. Place a slice of cheese on each breast. Mix soup with 1/2 can of liquor and pour over chicken. Melt stick of butter and toss in 1/2 bag of stuffing. Sprinkle over top. Bake at 350° for 1 hour, covered with foil, then another 1/2 hour without foil. If more liquid is needed, add milk or liquor.
In a large bowl combine sausage, Bisquick, milk and cheese. Knead ingredients together to form soft dough. Shape into 1-inch balls. Put on ungreased baking sheet. Bake at 350° for 20 minutes, until brown.
Dice up potatoes. Add enough water to cover. Add salt and pepper to taste. Add celery, onion and butter. Add bacon or sausage. Also add parsley. Cook until almost all the water is gone. Then cover with milk. Simmer until done. Do not boil. So good on a cold winter day!
Saute onion and bell pepper in oil. Add rice and tomato sauce. Add water, enough to cover rice, about an inch. Add seasonings to taste. Stir well and bring to a boil. Leave uncovered and cook until liquid is almost gone. Lower heat for the last few minutes to dry out the rice. Be careful not to burn it. Serves 4.
Mix together all ingredients and form into balls. Bake, uncovered, in single layer in large pan for 30 to 45 minutes until brown and done. Heat 1 can consomme with 1 can of water. Add to cooked meatballs and serve.
Cook green beans according to package directions; drain (or use canned green French-style beans). Melt butter in saucepan; blend in flour, salt, pepper and mustard. Add milk. Cook, stirring constantly until smooth and thickened. Remove from heat. Fold in mayonnaise, lemon peel and juice. Stir in turkey. Spread green beans in bottom of shallow baking dish. Pour in turkey sauce mixture. Top with Parmesan cheese. Bake at 350° for 30 to 40 minutes.
Drain marinade from artichoke hearts into large skillet and add olive oil. Dredge chicken in flour and parsley and brown in oil until golden. Transfer chicken pieces to a large casserole dish. Combine tomatoes and artichoke hearts in the pan the chicken was fried in. Add spices and mushrooms; simmer until all is hot, then pour over chicken, cover and bake for 1 hour at 350°. Add sherry wine. Cook 10 minutes longer. Serves 4.
While mixing on high, grease Bundt pan good. Bake 1 hour at 350°. Mix juice of 1 lemon with powdered sugar to thick (not too) consistency. Let cake rest 20 minutes, then turn out. Ice immediately.
Either	core or quarter apples. Put in a baking pan or casserole dish and sprinkle strawberry jello and pieces of small red hot candies over apples.	Add sugar and water. Cook slowly in moderate oven.
Beat 5 minutes in all. Beat eggs lightly. Beat in the sifted flour, salt, sugar, milk, cinnamon and lemon juice. Melt enough butter in a wide frying pan to coat bottom. When hot, pour 4 to 5 tablespoons of batter in pan. Make batter spread to form a large, thin flat pancake. Cook until batter bubbles. Turn and bake the other side. Slip onto hot plate. Serve with small amount of jelly or syrup. Be careful not to use too much sweets as the pancakes have a delicious flavor of their own.
Heat oven to 400°. Grease muffin pan. Sift flour, baking powder and salt. Add shortening and egg; mix well. Add milk and stir until flour disappears. Stir in blueberries. Pour into muffin cups. Bake 20 to 25 minutes.
Cook bacon in skillet until crisp. Remove from skillet and pour off fat. Add potatoes, pepper and onion to skillet. Cook until lightly browned. Pour eggs over potatoes. Cover and cook until eggs are suitably firm. Sprinkle with bacon and cheese. Cover and heat until cheese melts.
Mix ingredients. Press mixture onto bottom and 1/2-inch up side of 9-inch spring-form pan. Bake at 350° for 8 to 10 minutes. Cool; set aside.
Combine all ingredients. Mix well and chill several hours. Shape into small balls. Makes about 20 to 24 balls.
Put all ingredients in blender and blend on high just until mixed. Makes a nice holiday appetizer.
Rub on Dry Spices and Basting Sauce, then refrigerate ribs 3 hours prior to cooking. Brush ribs with Sweet Sauce the last 30 minutes of cooking.
Put Knox gelatine in 1/4 cup of water; stir and set aside. Mix remaining ingredients in a large bowl and set aside. Heat tomato soup on medium heat until boiling, then add cream cheese, stirring constantly, until blended. Remove from heat; stir in Knox gelatine mixture. Let cool for 15 minutes, then add to remaining ingredients. Pour into a mold (4-cup size) and chill.
Wash grapes; separate skins from pulp. Simmer pulp about 10 minutes; put through sieve. Place skins and pulp in a 1-quart baking dish. Add tapioca, sugar and warm water; stir lightly. Bake at 350° for 1 hour. Stir after 30 minutes, then again when finished baking. Serve cold with whipped cream.
Cover bottom of Pyrex dish with wafers. Pour 1 package strawberries over wafers, then half of milk; repeat. Place wafers on top. Let chill overnight. Top with Cool Whip.
Combine margarine, sugar and milk in large kettle. Boil 5 1/2 minutes. Remove from heat. Add everything but nuts. Beat until smooth. Add nuts. Pour into buttered pan. Cool; cut into pieces. Makes 5 pounds.
Cook macaroni by package directions. When done, set aside and dice meat and chop vegetables. Mix together. Salt and pepper to taste. Top with 1/2 cup salad dressing.
In a small bowl stir together curry, sugar, soy, oil and garlic. Place cubed chicken in a plastic bag. Pour marinade over meat, seal and move all around to coat. Refrigerate in bag 4 hours minimum (or up to 2 days). Place on skewers and barbecue. Serves 6.
Mix sugar, butter and Crisco. Beat well. Add eggs one at a time. Alternate flour with milk, adding flour last. Add vanilla. Bake 2 hours at 300°.
Brown meat. Pour into large casserole or pan. Stir in mushrooms and 2/3 can of onion rings. Heat mushroom soup and add 1/2 cup sour cream. Pour on top of meat mixture. Slice biscuits in half and place, cut side down, around edge of casserole. Mix 1/2 cup of sour cream. Add egg and pour over biscuits. Add remaining onion rings to top of meat mixture in middle. Bake at 350° for 30 minutes or until golden.
Mix all the ingredients together; pour into a 13 x 2 x 9-inch pan. Bake at 350° for 35 minutes.
Mix all ingredients, except nuts. Form into a ball and chill. Roll ball in nuts and coat.
In large saucepan, simmer sugar, water, shortening and raisins for about 6 to 8 minutes. Cool 10 minutes. Blend the remaining ingredients and stir into mixture. Pour into well-greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes or until done. Cool and dust with powdered sugar.
Using a large punch bowl, divide cake in half and crumble each half. Pack half of crumbled cake in bottom of bowl in order. Use half of each ingredient in layers. Pudding, coconut, pineapple, cocktail, cherries, Cool Whip; top with pecans, layer again starting with cake first then in order as first. Refrigerate. Best if leftover night before serving.
Prepare Jell-O. Set aside to cool. Add other ingredients and refrigerate until set. Serves 4.
Whip cheese until light and fluffy. Beat in sugar and peanut butter. Gradually beat in milk. Fold in Cool Whip and pour into pie crust. Sprinkle with nuts and freeze until firm. Remove from freezer 15 minutes before serving.
Combine ingredients in a 1-quart dish. Bake at 375°, uncovered, for 30 minutes or until bubbly. Great for vegetable dip or spread on crackers.
Bring sugar, water, vinegar and salt to a boil and cool. Slice cucumbers lengthwise. Pack in jars with dill, garlic, small onion and pinch of alum. Pour cooled brine over pickles; seal loosely.
Place chicken in saucepan. Add water to cover; cook gently until tender, 40 to 50 minutes. Cool. Cut into bite-size pieces. Place in buttered baking dish. Mix soup and sour cream; pour over chicken. Crush crackers and mix with melted butter. Sprinkle over casserole. Bake at 350° for 30 minutes. Yields 4 to 6 servings.
Combine and simmer 20 minutes, uncovered, then add 1/2 cup catsup and 1 tablespoon Worcestershire sauce. Just bring to a boil. Baste once or twice. Makes about 1 3/4 cups.
Beat eggs and sugar. Blend with flour and salt. Add lukewarm milk and yeast. Mix to make dough not too hard and not too soft. Add 4 tablespoons melted butter so it won't stick. Pat with flour all over. Let rise for 2 hours. Grease cookie sheets. Place flour mixed with cinnamon on a board. Divide dough into thin rolls and roll in mixture on board. Cut and make pinwheels. Place on cookie sheet; let rise again 1 hour. Bake 20 minutes at 350°. Tops can be punched out and filled with jam or pie filling.
Mix in medium saucepan first 4 ingredients. Bring this to a boil. Remove from heat and add next 3 ingredients. Mix well and add last 3 ingredients. Just mix well and pour into a greased and floured 11 x 17-inch pan. Bake in a preheated 400° oven for 30 minutes. Pour on icing while cake is still hot.
Put all ingredients in a large bowl. Beat on medium speed with hand mixer until well blended (do not overmix). Bake in a 15 1/2 x 10 1/2 x 1-inch greased and lightly floured pan at 350° for 30 to 45 minutes.
Mix and roll into ropes. Cut into 1/2-inch pieces and bake 7 minutes in 400° oven.
In a skillet, brown beef and drain. Stir in pizza sauce. Quarter the biscuits and place in greased 9 x 13 inch baking dish. Top with beef mixture and your favorite toppings. Bake uncovered at 400 degrees for 20 minutes. Sprinkle with cheese and bake 10 minutes longer. Let stand 5 - 10 minutes before serving.
Mix together the cake mix, pudding mix and cocoa. Mix together the remaining ingredients, then mix well with dry ingredients. Bake at 325° for 20 to 25 minutes in 3 round pans.
Mix pumpkin, evaporated milk, eggs, cinnamon, cloves, nutmeg, ginger and sugar. Pour in a greased and floured 9 x 13-inch pan. Sprinkle cake mixture and nuts on top. Drizzle 1 1/2 sticks melted butter over top. Bake at 350° for 50 minutes.
Put all but bark in a large bowl. Melt the bark and pour over. Put on wax paper by spoonfuls.
Combine ingredients in a small bowl and mix well. Chill to blend flavors. Serve with salads or as a vegetable dip.
Melt margarine. Add frozen broccoli and onion. Heat until soft (about 15 minutes). Cook rice. Combine rice, broccoli, cheese and soup. Bake uncovered 15 minutes or until bubbly at 350°.
Mix flour and spices into shortening and sugar. Add eggs. Mix in molasses and drop by teaspoons onto ungreased cookie sheet. Flatten with spoon, sprinkle with sugar. Bake 12 to 15 minutes at 375°. Cool a minute before removing from pan.
Cook ziti; drain. Toss with butter and Parmesan cheese. Brown meat, onion and garlic. Drain fat. Salt and pepper to taste. Layer macaroni, Mozzarella cheese, meat and sauce. Sprinkle lightly with oregano. Repeat several times until all ingredients are used. Bake for 1 hour at 350°. Serves 6 to 8.
Separate eggs. Beat whites until stiff. Mix other ingredients. Stir in beaten egg whites. Bake in waffle iron.
Preheat oven to 300°. Melt margarine and add to dressing. Divide in thirds. In a large casserole dish, place a layer of dressing, then layer of chicken. Top with mushroom soup, mixed with 3/4 can of chicken broth. Add another layer of dressing, then layer of chicken. Add can of cream of chicken soup, mixed with 3/4 can chicken broth. Top with dressing. Bake 40 minutes, uncovered.
Preheat oven to 350°. Cream butter, sugar and vanilla. Beat in eggs. Blend together dry ingredients and add to egg mixture. Do not overbeat. Spread batter into ungreased 8-inch square pan. Bake 40 to 45 minutes until brownie begins to pull away from edges of pan. Cool completely. Dust with powdered sugar.
Put all ingredients in blender or food processor and grind until powdered. You can substitute the appropriate amount of artificial sweetener for sugar. Powdered creamer can be substituted for the powdered milk. Put 2 rounded teaspoonfuls of the homemade coffee into a cup filled with hot water.