HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble cookies and place in bottom of 13 x 9-inch pan. In large bowl, cream together peanut butter and cream cheese. Add 10x sugar and milk; beat well. Fold in Cool Whip. Pour mixture over cookie crumbs. If desired, top with chopped peanuts. Freeze until firm. To serve, place in refrigerator approximately 10 minutes prior to serving time.
Combine cream cheese, chiles, olives, garlic powder and hot sauce. Stir well. Spread 1/4 c. cream cheese mixture on each tortilla. Top with chicken slice. Roll Tortillas and wrap tightly in plastic. Chill 2 hours. Slice into 1 inch rounds.
Heat oil in large skillet. Add zucchini. Cook, stirring, about 5 minutes. Add tomatoes. Stir until hot.
Trim and cut broccoli into florets. Trim Brussels sprouts, removing yellow leaves. Either steam vegetables or drop into boiling salted water. Cover and simmer about 10 minutes or until tender. Drain well. Repeat with carrots, cooking only 3 to 5 minutes. Drain well. Meanwhile, melt butter. Stir in lemon juice, marjoram, basil, salt and black pepper. Pour over hot vegetables and serve. Makes 4 servings.
Place chicken in pot with enough water to cover it completely. Bring to a boil, reduce heat and simmer until done. Remove chicken from broth. Add noodles to broth. You may need to add additional water so the noodles will cook properly, but not too much. While noodles are cooking, debone chicken and tear or cut into bite size pieces. Add chicken to noodles; finish cooking noodles to desired doneness. This should be thick.
Preheat oven to 350°. Mix soy sauce, garlic, ginger, oil, salt, pepper and sherry. Pour over chicken. If time allows, marinate all day in refrigerator. Bake 1 hour and 30 minutes.
Mix milk and persimmons; squeeze with your hand and run through a colander or sifter. If using the 1 cup persimmon pulp, omit milk. Mix pulp with remaining ingredients and pour into iron skillet. Bake at 350° for 35 to 40 minutes.
Preparation: Heat 4 tablespoons oil in large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove. Set aside.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Fold whipped topping into mixture. Pour into prepared crusts. Sprinkle with chopped peanuts. Freeze until firm. Yields one 9-inch pie.
Mix together and bake in 350° oven until heated through. Serve with tortilla chips or crackers of choice.
Peel tomatoes after dropping them for 30 seconds in boiling water; cut in halves and press to remove seeds and cut in squares one-inch size. Peel and finely chop the shallots. Tie together the aromatic herbs with cooking string. Clean the mushrooms; cut them in 4. Heat oil and butter in a thick bottom stewpan; fry the chicken pieces until golden on all sides, then remove from skillet and drain on a plate. Add shallots and mushrooms in the pan; fry lightly, then sprinkle with the flour. Mix well; pour wine and water. Return the chicken pieces inside the pan; add tomatoes, aromatic herbs, salt and pepper. Cover tightly; simmer 40 minutes on low heat. Sauteed potatoes or simply steamed potatoes, sprinkled with tarragon, will go nicely with this. Serve with a dry white wine.
Cut broccoli heads close, wash and drain. Toss together with onion, grapes, and crumbled bacon. Mix mayonnaise, vinegar, and sugar separately, then pour over the rest of the salad. Mix all together and chill before serving. The best way to eat broccoli!
Beat sugar, eggs and oil. Mix flour, soda, cinnamon and salt together. Add to sugar mixture. Fold in remaining ingredients. Pour into greased and floured pan, 10 x 13-inch. Bake at 350° for 35 to 45 minutes.
Mix together the pumpkin, eggs, spice and sugar. Pour into lightly greased 9 x 13-inch pan. Sprinkle with dry cake mix and nuts. Drizzle with butter over cake. Mix. Bake at 350° for 45 to 50 minutes. Serve with whipped cream or Cool Whip.
Put butter into baking dish that is at least 2 inches deep. Warm dish long enough to melt butter. Cool dish so eggs will not set, but butter will remain liquid. Sprinkle 1/2 of cheese over butter. Break eggs in 4 separate places far enough apart so they will not run into each other. Put dashes of Tabasco and Worcestershire in center of each yolk. Spoon ketchup over yolks. Pour in cream. Bake at 350° until eggs are set. Serve each egg on slice of buttered toast.
Combine all ingredients in cooking pot. Cook over medium-low heat. Mixture stirs up fast. Remove from heat immediately and remove from pot quickly. It will stick! Put on waxed paper to cool. Store in covered container or plastic bag that seals well.
Thoroughly clean your percolator. Place sugar and spices in a basket (liquids in bottom). Perk or combine all in a saucepan. Simmer 5 to 10 minutes. Transfer to server.
Saut mushrooms in oleo. Add rice and oregano. Stir 5 minutes. Slice onions with tops. Put all in greased casserole. Add bouillon and water. Bake covered for 45 minutes at 450°. Saut pineapple in oleo and serve over rice.
Put half of the onions in bottom of crock-pot, then add meat and other ingredients with remaining onions on top. Cover and cook overnight or 8 to 12 hours on low.
Cook chicken until tender. Cut into very small pieces. Dice potatoes and onions. Combine chicken, ground beef, potatoes, onions, corn, tomato paste, catsup, margarine and Worcestershire sauce with 2 cups water in which chicken has been cooked. Simmer 2 to 3 hours.
Flake salmon. Remove skin and bone. Combine salmon with next 6 ingredients. Mix thoroughly. Chill 2 hours. Shape salmon mixture in 8 x 2-inch log. Combine parsley and pecans. Roll salmon log in mixture. Chill well. Serve with crackers.
Add water to the reserved pineapple juice to make 1 cup. Bring to a boil.
Combine apples and sugar. Set aside. In a large bowl, mix eggs, oil, and vanilla. Beat 1 minute on medium speed. Combine dry ingredients, except walnuts. Add alternately with apple mixture to egg mixture. Finally, add walnuts. Pour into greased 9 inch x 13 inch pan and bake at 350° for 45 to 50 minutes. Combine powdered sugar, lemon juice, vanilla, and corn syrup. Drizzle over cooled cake.
Heat oven to 450°. Melt butter in oblong pan, 13 x 9 1/2 x 2-inch, remove butter from oven when melted.
Brown meat and drain. Add next 4 ingredients. Cover and simmer 40 minutes. Salt to taste. Cook noodles and rinse. Alternate noodles, sauces and cheeses. Top with Parmesan cheese. Cover with foil and bake at 350° for 45 minutes. Let stand 15 minutes before serving.
Mix sugar and cocoa. Add milk and vanilla. Bring to a boil over medium heat. While the mixture is heating, take flour, oil and water and make a few dumplings.
In a bowl, mix together flour, 1/3 cup sugar, baking powder, soda and salt. Cut in butter until mixture forms fine crumbs. Mix yogurt, orange peel and juice together and add to flour mixture. Stir just until evenly moistened. Mound dough on an oiled 12 x 15-inch baking sheet. With well-floured hands, pat mound into an even 9-inch round. With a floured knife, cut through the dough to make 8 wedges; leave in place on pan. Sprinkle with the remaining 2 teaspoons of sugar. Bake in a 375° oven until golden brown, about 25 minutes. Serve hot or slide onto a rack and let cool until warm. Cut into wedges. Serve with orange marmalade or a favorite fruit preserves. Serves 8.
Layer in order listed in 2-quart casserole pan. Cover and refrigerate for 8 hours. Serve without tossing.
Mix pudding with 2 cups fruit juice. Add peaches, pineapple and bananas. Chill and serve.
Mix and beat until smooth. Drop by tablespoons into deep hot grease. Use plenty of grease. Cook until golden brown. Drain and serve hot.
Mix together powdered sugar and cornstarch. Add milk and egg yolks and cook slowly until thick. Add butter, vanilla and peanut butter. Pour into cooled 9 or 10-inch baked crust. Beat egg whites until stiff and add sugar. Bake at 350° for 15 to 20 minutes.
Mix ingredients (except biscuits) and bake for 15 minutes at 350°. Add biscuits on top and bake until biscuits are brown (about 12 minutes).
Preheat oven to 350°. Butter and flour a 13 x 9 x 2-inch baking pan. Sift together the flour, baking powder and salt. In a large bowl, mix the butter and chocolate until well blended. Beat in the sugar, then beat in the eggs, one at a time, blending well after each addition. Blend in vanilla extract. Add the dry ingredients; stir to form a batter. Stir in the walnuts. Pour the batter into the prepared pan; spread the batter out evenly. Bake brownies for 25 minutes, or until just set. Cool brownies completely in pan on rack. Cut into 1 3/4 x 2 1/4-inch rectangles. Remove from pan with a metal spatula to avoid sticking and breaking. Store in an airtight tin.
Butter a 9 x 13-inch pan. Line with a layer of whole graham crackers. Mix pudding and milk. After beaten, add Cool Whip. Pour half of mixture over crackers. Layer more crackers. Pour over remaining mixture. Top with layer of crackers.
Dissolve gelatin in boiling water; chill until white. Combine cream cheese, cold water, mayonnaise, sugar and nuts in blender. Add to thickened gelatin. Fold in whipped topping. Pour into lightly greased 2-quart mold. Chill.
In large bowl, combine cream cheese, sour cream, milk and Worcestershire sauce. Beat until fluffy. Stir in onion, green pepper and dried beef. Bake at 350° for 30 minutes. Serve hot. Serve crackers of your choice.
Mix everything together, except cake. Break cake into bite size pieces in a large bowl. Fold liquid ingredients into cake pieces with your hands gently. Thaw strawberries and pour over the mixture. Mix gently with hands. Chill and serve.
Mix all these ingredients. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350° for 10 minutes. Yields about 4 dozen cookies. Frost with powdered sugar frosting.
Mix in a bowl; pour in greased 13 x 9-inch pan. Bake at 350° for 1 hour to 1 hour and 20 minutes. Remove and cool.
Saute mushrooms and onions. Add salsa and chilies. Cook until thick, about 5 minutes. Reserve 1/2 cup of this mixture. In a 10-inch square pan, which has been sprayed with nonstick cooking spray, layer the chicken or turkey. Pour salsa mixture on top. Bake in a 350° oven for 30 minutes. Mix reserved salsa, rice and sour cream. Place on top of meat. Top with cheese. Bake 5 more minutes.
Beat together the cream cheese, milk and mustard. Add remaining ingredients and blend. Store in refrigerator. Makes a great dip for crackers, or use as a sandwich spread.
Mix first 9 ingredients well. Place on large sheet of aluminum foil; flatten. Arrange ham slices on beef. Sprinkle on cheese. Roll up using foil. Seal meat. Bake uncovered 1 1/2 hours at 350°.
Cream butter with both sugars. Add eggs. Heat to boil orange juice, dates and baking soda. Cool. Add when cool to butter mixture. Add flour, spices and prepared fruit. Fruit needs to be chopped and coated with flour. Add pecans. Batter will be stiff. Mix well. Drop on greased cookie sheet about 2 inches apart. Bake at 300° for 20 to 30 minutes. Cool before removing. Makes 10 to 12 dozen.
Heat oven to 350°. In ungreased 13 x 9-inch pan, combine brown sugar, nuts, syrup and 1/4 cup margarine; spread evenly into bottom of pan.
Heat oven to 350°. Grease 2 cookie sheets. Press or roll dough into rectangle, 24 x 12-inch. Mix remaining ingredients and sprinkle evenly over dough. Gently press herb mixture into dough. Cut dough into 24 strips, 12 x 1-inch. Place strips 1/2-inch apart on cookie sheets. Bake about 10 minutes or until golden brown.
Put cake pieces in a large casserole dish. Add the crushed pineapple and juice. Mix cream cheese and eagle brand milk with electirc mixer until smooth. Fold in cool whip. Put three large serving spoons of this into cake pieces. Mix and smooth down into the casserole dish. Pour remainder of cream cheese mixture over cake pieces and smooth out. Add cherry pie filling on top and spread. Add pecans. Put in refrigerator for at least four hours. Over night is better.
Beat egg whites with salt until stiff, but not dry. Gradually beat in cream of tartar and sugar until meringue is stiff. Add vanilla. Pack ice cream firmly in cooled pastry shell. Spread meringue over entire surface so that it touches edges of pastry. Bake at 450° for 3 minutes, or until meringue is delicately brown. Serve at once.
Wash and separate broccoli into flowerets and bite size pieces. Cut up onions. Combine broccoli and onions in Pyrex dish, then combine mayonnaise, vegetable oil, vinegar, sugar, salt and pepper. Mix until mixture is smooth. Pour over broccoli; let sit overnight or 12 hours. Before serving, fry bacon. Crumble bacon over mixture. Sprinkle raisins and almonds.
Cut loaves into halves lengthwise. Cut each half into 8 equal pieces, using sharp knife or scissors. Pierce each piece 2 to 3 times with a fork to remove air bubbles. Place melted butter in shallow dish. Combine cheese and seasoning on a plate; put onion on separate plate. Roll each piece of dough into an 8-inch log. Roll each log in butter, then in desired topping. On a cookie sheet, bake in preheated oven at 350° until browned, 15 to 20 minutes. Serve warm with salsa, cheese or desired topping.
Cream butter, sugar, salt and soda. Add eggs and vanilla. Add flour and oatmeal. Add raisins and nuts. Drop on greased pan. Bake at 350° for 8 to 10 minutes.
Mix margarine, oil and sugar. Add eggs, vanilla and sour milk; mix well. Mix flour and spices. Add to first mixture. Stir in zucchini. Pour into 9 x 12 x 2-inch cake pan. Sprinkle chocolate chips over top. Bake about 40 to 45 minutes until done at 325°.
Dissolve drink powder and sugar in 4 cups water. Add juices. Chill. Makes 1 1/2 quarts.
Place rice in bottom of buttered pan. Sprinkle onion soup mix on top. Place chicken breast on rice. Spoon chicken soup on top of chicken. Add boiling water. Bake, uncovered for 1 1/2 hours at 350°.
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup oleo. Mix until crumbly. Press into ungreased 13 x 9 x 2-inch pan. Bake in 350° oven for 15 minutes.
Cut meat in thin strips; dredge with flour. Brown quickly in skillet in half the butter. Remove the meat; add remaining butter. Add onions and mushrooms; cook 5 minutes. Add meat with salt and pepper. Add tomato juice, wine and water. Bring to boil; reduce heat, cover and simmer 2 hours or until meat is tender. Season to taste; stir in sour cream and serve. Excellent with wild rice. Serves 4.
Saute onion in oil. Add remaining ingredients and pour in casserole dish. Bake at 350° for 30 minutes (or may microwave on medium for 10 minutes).
Cream butter and shortening gradually. Add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk, mixing well after each addition. Stir in flavorings. Pour into greased and floured Bundt or tube pan and bake at 350° for 1 hour and 15 minutes.
Dissolve Jell-O in 2 1/2 cups boiling water. Stir in strawberries, sugar and salt. Cool until it begins to thicken, then fold in whipped cream. Break up 1/2 of cake into chunks; cover bottom of 9 x 13-inch pan. Pour 1/2 of Jell-O mixture over top. Break up other 1/2 of cake; form another layer. Cover with other 1/2 of Jell-O mixture. Refrigerate 4 to 5 hours. Cut into squares.
Cream butter, eggs and sugar; add vanilla. Beat well. Add flour, baking powder and milk; beat. Fold in coconut and cherries. Bake 1 hour and 15 minutes at 350°.
Place alternate layers of corn and bread crumbs in a greased baking dish with sprinklings of pepper. Add butter and seasonings to each layer. Pour over milk and bake at 350° for 30 minutes.
Mix together the salad dressing, milk, dressing mix and pasta in large shallow bowl. Arrange remaining ingredients over pasta mixture and chill. Makes 14 cups.
Mix all ingredients. Pour in a large greased bread loaf pan. Bake at 350° for 40 minutes.
Mix all together and bake at 350° for 45 minutes or until toothpick comes out clean.
Cream the first 3 ingredients together. Add remaining ingredients. Bake in a 9 x 13-inch pan at 350° for 20 to 25 minutes.
Mix Dream Whip according to directions on package. In separate mixing bowl, soften cream cheese; add confectioners sugar. Beat and fold in Dream Whip. Cut angel food cake into thin slices. Place a layer of cake in bottom of 9 x 13 pan. Next add a layer of cream cheese mixture. Then a layer of cake and spoon remaining cream cheese mixture over cake. Top with cherry pie filling. Chill in refrigerator 6 to 8 hours before serving.
Cream first 3 ingredients thoroughly. Add eggs. Cream with butter and sugar mixture. Add flour, baking powder, milk and vanilla; mix thoroughly. Put mixture in large tube cake pan or 2 small tube pans. Put in cold oven. Set oven to 325°. Bake 1 hour and 15 minutes. When done, cool for 5 minutes.
Brown hamburger with onion and pepper. Place in casserole dish in layers of raw, shredded cabbage, hamburger mix, cabbage and hamburger mix. Pour tomato soup over top. Bake at 350° for 1 hour.
Drain beans; put in large kettle. Add all. Simmer 30 minutes after final addition and serve. Good with warm fresh bread!
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan; tilt pan to cover bottom. Put cake mix, eggs and water into pan; stir with a fork or spoon until blended. Scrape sides and spread batter evenly in pan. Spoon pie filling into batter; use a fork and fold in batter to create a marbled effect. Bake at 350° for 45 or 50 minutes.
Combine first 7 ingredients. Cut vegetables in large pieces and put in marinade 30 minutes. Grill in basket on medium-hot coals (350° to 400°) for about 20 minutes. Add to marinade and serve hot or chilled.
Mix powdered sugar, oleo, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
Mix all ingredients together. Store in covered jar. Use 1 to 1 1/2 teaspoons in a cup of hot water (more or less, according to taste).
Mix cheeses, Worcestershire, paprika and mustard. Beat egg whites with salt until stiff. Fold into cheese mixture. Toast one side of bread slices lightly under a broiler. Flip the slices over and top the untoasted side with same egg and cheese mixture. Broil 3 to 6 minutes, until puffed and brown. Serve hot.
Crumble bread crumbs. Add broth to soften; add eggs. Add more broth as needed. Mix in all other ingredients, adding soup last. Melt 6 tablespoons butter or margarine and mix in well. Bake in greased pan 40 to 50 minutes at 400°.
Mix together all ingredients. Bake in greased pan at 400° until golden brown, about 30 minutes.
Cream together shortening, sugar and brown sugar, peanut butter and vanilla until fluffy. Add egg and 1/4 cup milk; beat well. Add flour, baking soda and salt to mixture until well combined. Stir in oatmeal and spread evenly in greased 13 x 9 x 2-inch cake pan. Bake at 375° for 25 minutes. Cool thoroughly, then frost with Chocolate Frosting.
Cream the butter and sugar. Add sour cream and eggs. Sift dry ingredients and add to sugar mixture. Drop by heaping spoonfuls onto greased cookie sheet. Wet finger, make hole in center. Sprinkle with sugar. Bake 370° 12-15 minutes.
Night before (or same day): Simmer potatoes with skins until they can easily be pierced with a fork (about 40 minutes). Remove skins and cube. Add hard-boiled eggs (while warm), chopped, green onions and 3/4 cup Miracle Whip. Cool thoroughly.
Slightly brown rice with margarine, onion, pepper, and soup powder. When browned, quickly add tomato sauce and water. let come to a rolling boil. Then steam on low to med. heat for about 1/2 an hour.
Add enough water to the breadcrumbs to make them solidly mushy. (I know that's an oxymoron, but it's the best explanation I can think of.) Add the mushy breadcrumbs to the chopped meat. Add egg and mix thoroughly. Roll into balls.
Roll nuts, candy, dates and coconut in 1/2 cup of flour. Cream margarine and sugar; add salt to flour. Add flour alternately with milk to creamed mixture. Add nuts, etc. mixture to batter. Cook in well-greased and floured 10-inch tube pan (or 2 loaf pans) at 250° for 2 1/2 hours or cake shrinks from side of pan.
Place the cream cheese and powdered sugar into the bowl of an electric mixer and beat at medium speed until smooth. Add the pumpkin, cinnamon and ginger. Beat until well combined. Pour the dip into an airtight container. Cover and chill for at least 8 hours before serving. To serve, allow the dip to stand at room temperature for about 30 minutes and serve with gingersnaps, apple slices and/or pear slices. Yield: 3 3/4 cups.
Heat syrup and sugar together until bubbly. Take off heat. Add peanut butter. Stir well. Add Special K. Mix well. Press into small pan.
Cream margarine and sugars. Add eggs and mix. Add oatmeal mixture. Add flour, soda, salt and cocoa. Mix well. Add 1 c. chocolate chips. Sprinkle bottom of pan with remaining cup of chocolate chips and pecans. Pour batter over top and bake at 350 degrees for 45 minutes.
Bake chicken breasts at 350°. Mix orange concentrate, butter and ginger. Spoon over chicken breasts and bake 30 minutes longer. When done, sprinkle with cashews.
Remove wing tip and discard. Split wing in half. Place wings, single layer, in large rectangular baking dish.
Layer in order. Bake at 350° for 1 hour or until Tater Tots are golden brown.
Cream the butter, Crisco and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add dry ingredients, which have been sifted together, alternately with buttermilk. Bake in two 9-inch cake pans for 20 to 25 minutes at 350°.
Stir together carrots, tomatoes, thyme, marjoram and margarine. Sprinkle Cheez-Its and almonds on top. Bake 20 minutes at 400°.
Put together and stir constantly, especially on bottom while cooking to keep from sticking. Cook to a 250° temperature or medium hard ball. Pour into buttered pans. Nuts or chocolate may be added to a part of it. Cut into squares and wrap in wax paper.
Thoroughly combine first 6 ingredients and rub mixture into chicken, inside and out. Place in sealable plastic bag and refrigerate overnight.
Mix cake mix, jello and flour. Add remaining ingredients. Mix well. Bake at 350°.
Brown meat, butter and onions. Add rest of ingredients. Simmer for 45 minutes. Serve over cooked egg noodles.
Sift dry ingredients into bowl. Make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake 20 to 25 minutes. Makes 10.
Cook pasta according to package directions; drain. Meanwhile in large saucepan, heat oil over medium-high heat. Add mushrooms, zucchini, onion and garlic. Cook, stirring, until lightly browned and tender. Stir in tomatoes, oregano and salt. Cook until tomatoes are just soft. Add pasta and Parmesan cheese to vegetable mixture in saucepan and toss well. Serve immediately.
Heat oils in a large skillet; add peppers and garlic. Cook until tender. Stir in rice and salt. Cook 3 minutes, stirring constantly, until thoroughly heated.
Fold together yogurt and Cool Whip; blend. Spoon into crust. Freeze 4 hours. Remove 30 minutes before serving.
Combine chicken, celery, eggs and salt. Moisten with mayonnaise. Serve on lettuce. Trim with egg slices and olives. Serves 8.
Mix all ingredients. Pour into three 9-inch round floured cake pans. Bake 20 minutes at 350°.
Cream shortening and sugar. Add dry ingredients alternately with cherry juice and milk. Beat two minutes. Add egg whites and beat two more minutes. Fold in cherries and nuts. Bake in sprayed 9 x 13 pan for 30 to 35 minutes at 350°. Cool and frost.