HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush cookies in blender. Mix together cream cheese, powdered sugar and margarine and set aside. Mix pudding, milk and Cool Whip. Combine with cream cheese mixture. Layer in long pan or can be layered in a flowerpot with gummy worms mixed in. Serve with a small spade.
Add sugar to tomatoes. Cook for 15 minutes. Add raspberry gelatin; put in sterilized jars. Cool and store in refrigerator.
Saute chilies in fat. Add onions, garlic, sugar and tomatoes. Simmer for about 1 hour. Just before serving, add evaporated milk and cheese. Heat until cheese is melted. Dip tortillas in sauce; roll up and place in baking dish. Pour remaining sauce over the top and serve.
Place 1 vanilla wafer in cupcake tin. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool. Chill. Top with chocolate, nuts or fruit. Makes 12.
Mix Kool-Aid as directed on package. Add pineapple with juice. Add tangerine sections. Stir and chill.
Mix together the flour, baking powder, baking soda, salt, cinnamon, sugar, oil, eggs and baby food carrots. Add coconut, chopped nuts and pineapple. Put in two 9-inch pans or a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Frost as wanted or can leave it unfrosted. Bake in a Bundt pan.
Combine first 3 ingredients in a bowl. Stir in both sugars. Cut in butter until mixture is crumbly. Stir in oat flakes. Press about 2/3 of mixture on bottom of a lightly greased 9 x 9-inch pan. Spread preserves over this. Add almonds to remaining mixture and sprinkle over preserves. Pat down. Bake at 375° for 30 to 35 minutes or until golden. Cool.
Mix all ingredients. Bake in two loaf bread pans at 325° for 35 to 40 minutes.
Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1-inch pieces; set aside.
Drain pineapple; reserve liquid. To pineapple liquid, add water to equal 3 cups liquid. Heat to boiling; dissolve jello in liquid. Cool until slightly set. Add pineapple and nuts; stir well. Combine cream cheese (softened to room temperature) and whipped topping. Add to gelatin mixture; stir until well blended and smooth. Chill until set, at least 3 to 4 hours. (I always make this up the night before and chill it overnight.)
Mix first 5 ingredients in a large mixing bowl. Pour into pie shell and bake at 350 degrees for 35 minutes. Do not overbake. Top with whipped cream and sliced bananas.
Slice sausage in 1/4-inch slices. Brown in wok or large skillet. Add onions when sausage is nearly done. Drain. Add Tabasco sauce and oregano. Cook, uncovered, for 5 minutes, stirring frequently. Remove to serving plate; sprinkle with cheese. Serve with crusty Italian bread.
Split and skin chicken breasts. Combine rest of ingredients and pour over chicken in baking dish. Bake at 350° for 1 to 1 1/4 hours. Serve with rice.
Scald milk; stir in sugar, salt and butter so that the sugar is dissolved and the butter melts. Cool to lukewarm. Dissolve the yeast in 1/4 cup of water and add to the milk mixture. Add 1/2 of the flour and the egg and beat by hand until smooth. Add the rest of the flour which makes a fairly stiff batter. Cover tightly and cool for 3 hours. Using 1/2 of the dough, knead it several times and roll to an oval shape. Spread the top with softened butter (you choose amount) and sprinkle a mixture of cinnamon and sugar on top of the butter. Roll up jelly roll style and cut into 1/2-inch slices. Place in a greased pan and allow to rise for an hour or so. (At this point, they may be cooked or placed in the refrigerator until needed.) Place rolls into a cold oven when ready to be baked. Turn oven to 350° and cook until lightly browned (about 30 minutes). Top with a simple powdered sugar icing. Because this dough contains an egg, use the dough within 3 days.
In deep frying pan, add enough Crisco to about cover chicken. While grease is getting hot, salt and pepper chicken, roll in flour, dip completely in water and roll in flour again (cover good). Place in frying pan and cook, covered, on medium to high heat, until golden brown. (Be careful not to cook too quick, for chicken will not be done.)
Combine eggs, sugar, flour, butter, vanilla and salt. Blend in buttermilk. Pour into pie shell. Bake in 350° oven for about 40 minutes or until brown. Serve with your favorite preserves.
Brown ground beef; add tomato sauce, oregano, salt, pepper, onion and sour cream. Layer noodles, cheese and meat. Bake at 350° for 1 hour.
In a mixing bowl, beat eggs, oil, sugar and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt. Gradually add to pumpkin mixture and mix well. Pour into an ungreased 15 x 10 x 1 baking pan. Bake at 350° for 25 to 30 minutes. Cool completely.
Cream the margarine; gradually add sugar. Beat lightly until fluffy. Add egg, molasses and water; mix well. Combine flour, soda and spices; add to creamed mixture, mixing until blended.
Blend together mayonnaise, garlic, onion and mustard. Shred chicken into very small pieces. Combine all ingredients; cover and chill before serving. Store in refrigerator. Yield: 4 servings.
Mix all ingredients together. This makes 32 ounces. Use on roasts, steak, ribs, etc. Can also be used in soups and stews. Put into aluminum shakers, tie ribbon for Christmas and share with neighbors. Don't forget the recipe, they will be asking for it!
Sift flour; measure. Re-sift with sugar and salt. Place margarine, shortening, water and cocoa in a saucepan. Bring to a boil. Pour over flour and sugar mixture. Combine eggs, soda, buttermilk and vanilla in another bowl. Add to mixture; mix well. Pour into greased and floured shallow 11 x 17-inch pan. Bake 20 minutes at 350°. Start frosting the last five minutes the cake is baking.
In large skillet, add the sugar and water. Let come to a rolling boil. Beat the 3 egg yolks in a cup and finish filling with milk. Pour into boiling mixture, stirring constantly (this is a must). Turn on low heat and continue to stir constantly. Add 1 stick oleo margarine and vanilla. Add this last. When a drop is tested in cold water and you can pick it up, it is done.
Cook broccoli according to package directions. Drain very well. Combine all ingredients (except cheese and crackers) including broccoli. Mix well. Pour into a buttered quart casserole dish. Cover with cheese. Sprinkle cheese cracker crumbs on top (or stuffing). Bake at 400° for 20 minutes. May refrigerate or freeze. Add crumbs just before baking. Easily doubled. Enjoy!
Combine first three ingredients. Firmly press on bottom and 1-inch up sides of a 9-inch spring-form pan. Chill.
Cook chicken in large pot. Reserve liquid. Remove chicken from bone and set aside. Add onion, celery, noodles, salt and pepper to chicken broth. Add additional water, if necessary. When noodles are done, add mushrooms, pimento and cheese. May need to add more water, however consistency should be thick. This will feed a crowd.
Drain pineapple; reserve liquid. Add cold water to liquid to make 1 cup. Stir boiling water into jello; stir until dissolved. Stir in measured liquid. Refrigerate until consistency of unbeaten egg whites (about 1 1/4 hours). Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes. Stir in oranges, pineapple, coconut and marshmallows. Spoon into mold and refrigerate.
Mix all ingredients except the soup and cooked macaroni. Shape into balls that are not too compact. Sprinkle with flour and brown well in hot fat. Remove fat liquid if any. Mix 1/2 cup water with the mushroom soup and pour over meat puffs. Cover; simmer on low heat about 20 minutes. Add cooked macaroni the last 5 to 10 minutes. Serves 4.
Cut bread in half lengthwise. Tear out the soft center of bread in chunks, leaving crust intact. Put bread shell on baking sheet covered in foil. Melt butter in a large skillet. Stir in garlic and sesame seed. Add bread chunks and cook until golden brown. Remove from heat. Combine sour cream, Jack cheese, Parmesan, parsley and lemon pepper. Stir in artichoke hearts and spoon into bread shells. Sprinkle with Cheddar cheese. Bake in a 350° oven for 30 minutes.
In a mixing bowl combine chocolate and condensed milk; refrigerate for 10 minutes. In a large mixing bowl mix milk and pudding mixes; whisk two minutes or until smooth. Pour 1 1/2 cup of pudding into crust. Immediately, stir in 1/2 of the whipped topping into remaining pudding and pour on next; top with remaining whipped topping and nuts. Refrigerate for 3 hours until set; garnish as desired.
Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat. Add white chocolate, stirring until melts. Stir in buttermilk, eggs and vanilla; set aside. Combine 1/2 cup flour and pecans, stirring to coat; set aside. Combine remaining 3 cups flour, sugar and soda in a large mixing bowl; gradually stir in white chocolate mixture. Fold in pecan mixture. Batter will be thin. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and let cool completely on wire racks. Spread White Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish if desired. Yields 1 (3 layered) cake.
In a saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons of flour, basil and fennel. Mix well. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. Transfer to an ungreased 13 x 9 x 2-inch pan. Sprinkle with Mozzarella cheese. Place the remaining flour in a mixing bowl. Beat in the eggs, milk, oil and salt until smooth. Stir in Parmesan cheese, if desired. Pour over casserole. Bake, uncovered, at 425° for 25 to 30 minutes or until browned. Serves 8.
Mix liver, eggs, bread crumbs and flour. Saute onions in butter; add onions to mixture. Roll liver balls in flour. Cook in hot chicken broth for 20 minutes with lid off. Add egg noodles when dumplings are just about boiling in broth. Do not drain broth.
Preheat oven to 450°. Combine sweet potatoes, sugar, salt, spices, eggs and vanilla. Blend thoroughly. Melt butter in hot milk. Stir into mixture. Stir in pecans. Put into 9-inch unbaked pie shell. Bake 10 minutes. Remove from oven. Garnish with pecan halves. Reduce heat to 350°. Bake 40 to 45 minutes longer. Cool completely before cutting.
Heat oven to 375°. Line a shallow pan with foil, or grease it lightly with spray. In a plastic bag, mix potato flakes, cheese, parsley, onion powder, paprika and ground pepper. Moisten chicken parts with water, milk or margarine. (For a low-fat meal, remove skin from chicken before moistening.) Shake each piece in the plastic bag until well coated. Place chicken pieces in pan. Bake for 60 to 75 minutes until chicken is tender and golden brown. (Boneless and/or skinless pieces will take less time.)
Combine first 9 ingredients in a large mixing bowl; beat at medium speed 5 minutes. Stir in pineapple and nuts. Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Set pan on wire rack.
In a medium sized dish break in eggs; whip with fork. Add milk, crushed crackers, onion, salt and pepper. Let stand five minutes to soften crackers. Knead in ground beef and make into patties. Fry in skillet until brown.
Generously grease a 2 to 3-quart casserole. Add the apple slices and sprinkle with lemon juice and 1/2 cup sugar. In a bowl, mix flour and remaining sugar. Cut in margarine and cheese with a pastry blender. Sprinkle over apples and press very lightly with fingers. Bake at 350° for 45 minutes or until apples are tender and top is lightly browned.
Mix cake mix according to directions on the box. Remember to use milk instead of water. After mixing cake, add rest of ingredients. Bake according to box directions.
Optional Fillings: Onions, mushrooms, chopped spinach, green peppers, green or black olives, ground beef, sausage, Canadian bacon and pepperoni.
Scrub potatoes; cook until tender (about 18 minutes). Wash and trim tomatoes; cut into bite size. Place in serving bowl and cut in basil. Add vinegar. When potatoes are cool, cut into halves or quarters; add to bowl. Sprinkle with pepper. Enjoy!
Stir all ingredients into a 9 x 13-inch casserole baking dish. Bake at 350° for 1 hour.
Cream butter and sugar; add flour, salt and vanilla. Mix well. Add chopped nuts. Form in small balls. Bake on greased sheet at 325° for 15 to 20 minutes. While hot, roll in powdered sugar; cool and roll again in powdered sugar when ready to store. They freeze well.
Mix pudding and pineapple. Do NOT drain pineapple. Add other ingredients, one at a time. Chill 2 hours before serving.
Boil and debone chicken, reserving one cup chicken broth. Set aside. In a saucepan, combine onion, garlic, cream of chicken soup, cream of mushroom soup and chicken broth. Heat through, stirring constantly. Remove from heat and add sour cream.
Preheat oven to 300°. Reserve 1 cup dry cake mix. Combine remaining mix with 1 egg and add oil (mixture will be thick and crumbly). Press into a 13 x 9-inch pan. Blend softened cheese and sugar.	Add 3 eggs and remaining cake mix. Beat 1 minute at medium speed. Lower speed and add milk and vanilla and mix until smooth. Pour onto crust. Bake at 300° for 55	to 65	minutes or until center is firm. Cool. Spread with whipped topping and garnish with shredded chocolate. Chill.
Cream margarine and sugars. Beat in eggs and vanilla. Mix dry ingredients with this mixture. Stir in chocolate chips and pecans. Drop by large tablespoonfuls on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine strawberries with milk and sugar in blender container. Cover and blend thoroughly. Add ice cream and blend a few seconds.
Peel tomatoes and cut into chunks. Cook tomatoes, peppers, onion and garlic until desired consistency. Add sugar, vinegar and salt. Pour into sterilized pint jars. Seal. Hot water bath for 15 minutes. Yields 14 pints.
Cut up chicken into small pieces. Mix all ingredients. Line bottom of pie plate with crust. Pour mixed ingredients into crust and top with grated cheese. Top with crust. Bake at 350° for 45 minutes.
Thaw, drain and cut broccoli spears into bite-size pieces and set aside. Slice breasts into 1/2-inch strips. Sprinkle with Italian seasoning and pound between sheets of plastic wrap. Spray skillet with no-stick cooking spray and saute chicken until no longer pink. Keep warm.
Heat oven to 350°. Grease baking sheet. Roll bread dough into rectangle. Trim edges. Brush with butter. Sprinkle cheese and paprika. Cut into long strips. Place on baking sheet. Twist each strip several times. Bake 12 minutes. Contains 97 calories and 2 grams fat.
Cook sausage and drain. Melt butter in a 9 x 13-inch pan. Tear bread into small pieces and sprinkle over butter, then crumble sausage over bread. Divide cheese evenly over bread and pour eggs over all. Season and cover. Chill overnight. Bake at 350° for 40 to 45 minutes.
Mix egg yolks, sugar and flour slow. Stir in 1 tablespoon water. Add milk; cook until it begins to get thick. Set off stove and mix in vanilla. Beat egg whites until stiff but not dry. In a casserole, put layer of vanilla wafers, layer of sliced bananas and some of the pudding. Repeat until pudding is used up (usually takes about 3 bananas). Put beaten egg whites on top of pudding. Brown under broiler.
Combine flour, baking powder and salt. Set aside. Mix sugar, butter, egg and vanilla. Then add flour mixture to sugar mixture. Blend well. Roll into balls, then roll balls into sugar and cinnamon mixture. Then place on greased cookie sheet and bake at 375° for 10 minutes.
Boil chicken until done. Remove bones and skin (save broth for soup). Grease baking dish (9 x 13-inch) and place defrosted broccoli on bottom. Place chicken on top of broccoli. Mix soup, mayo and curry powder together. Spoon over top of chicken. Sprinkle with bread crumbs and dot with butter. Sprinkle then with cheese. Bake 45 minutes at 370°, covered, then uncovered for 15 minutes.
Heat and mix well. In about 2 to 3 minutes the mixture will be like bread dough. Place on wax paper to cool, then knead for several minutes.
Prepare brownie mix and bake according to package directions in a 13 x 9 x 2-inch pan. Prick top of warm brownies at 1-inch intervals using a fork; drizzle with Kahlua. Let cool and crumble. Prepare pudding mix according to package directions, omitting chilling. Place 1/2 of crumbled brownies in bottom of a 2-quart trifle dish. Top with 1/2 each of pudding, whipped topping and crushed toffee bits. Repeat layers with remaining ingredients, ending with toffee bits. Chill 8 hours.
Mix mayonnaise, sugar and vinegar together. Add to other ingredients and let stand for 2 hours. Refrigerate. Keeps for several days.
Dissolve yeast in warm water; set aside. Mix flour, sugar and soda; cut in Crisco, then add buttermilk and yeast. Roll out dough; cut out biscuits. Bake at 350° for 12 to 15 minutes.
Brown ground beef, onion and pepper. Drain. Pour into large mixing bowl. Add remaining ingredients except bacon. Pour into a 9 x 13-inch baking dish. Top with bacon. Bake at 400° for 40 minutes.
Saute onion and tortillas in oil for 8 minutes, stirring frequently. Place in 8 x 8 inch casserole dish and sprinkle with one cup shredded cheese. Drain, rinse, seed and slice open chilies. Sprinkle cilantro over cheese layer and top with one layer of chilies. Place a layer of thinly sliced cheese on chilies and then the second layer of chilies.
Crush the gingersnaps and make like graham cracker crust. Put in a 9 x 13-inch pan. Mix the ice cream, pumpkin, sugar, salt and pumpkin pie spice and pour over top of crust. Refrigerate until served.
Cook the asparagus in a large skillet of boiling, salted water until tender-crisp (about 7 to 12 minutes). Drain. Remove and reserve the asparagus tips (about 1-inch). Chop the asparagus stalks. Saute the onion in the butter until transparent and mix in the chopped asparagus talks. Add the flour and stir gently. Gradually pour in the chicken stock. Add the salt, pepper, nutmeg and cayenne pepper and simmer for 30 minutes. Puree the soup in a blender, adding the cream. Serve hot. Garnish with the asparagus tips.
Combine soup bones and water in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer for 1 hour. Add beef cubes, salt and pepper. Cover and simmer for 1 hour. Add cubed potatoes, carrots, onions, tomato sauce and cabbage; cover and simmer, uncovered, for 30 minutes. Makes about 4 1/2 quarts.
Grind the pork and ham together 2 times. Set aside. In a large bowl, place the next 6 ingredients and mix. Allow to stand at least 5 minutes. Set oven for 400°.
Heat oven to 350°. Grease 12 x 8-inch baking dish. In large bowl, cover potato slices with 3 cups very hot water; let stand while preparing sausage. In medium skillet, cook sausage and onion until crumbly and loses pink color; drain. Drain potato slices; add to sausage mix with green pepper and mushrooms, stirring until well combined. Spoon into prepared dish. In same bowl, combine contents of seasoning mix that came from au gratin potatoes and 1/2 cup hot water; blend well. Beat milk and eggs. Pour evenly over mixture in dish. Bake 35 to 40 minutes or until knife inserted comes out clean. Makes 8 servings.
Bring white sugar, evaporated milk, brown sugar, margarine and butter to a boil. Boil to form a soft ball in cold water. Remove from heat, then add Marshmallow Fluff and vanilla. Stir until Fluff is all melted in. Put in cold water and stir to cool. Add your favorite nuts. Pour in buttered pan (long cookie sheet).
Melt ice cream. Crumb cake into bowl; add strawberries. Mix well and pour into tube pan and freeze. Slice into serving pieces when ready to serve.
Mix the last 7 ingredients into casserole dish, then dump in the carrots and bell pepper. Put in just a couple of onion rings to give it just a little flavor. Cover; let set overnight in the refrigerator so that the flavors will mingle. Enjoy.
Fry onions and pepper in small amount of oil; remove from pan. Fry chicken or pork cubes 5 to 7 minutes, then add cornstarch, vinegar, ketchup, brown sugar and pineapple juice. Mix this until thickens. Throw pineapple, onion and pepper in. Heat through. Serve over rice.
Cream shortening; add sugar, egg and vanilla. Add flour and mix well. Form balls and put on greased pans. Flatten balls with a fork dipped in flour. Bake at 315° for 10 to 15 minutes. Makes 3 to 4 dozen.
Grease a 15 x 10 x 1-inch jelly roll pan. Preheat oven to 350°. In a large mixer bowl cream margarine and sugar. Add egg. Beat. Add applesauce, rind and vanilla.
Combine sugar, cornstarch and nutmeg. Stir into water in a saucepan and cook over moderate heat, stirring constantly until thick and bubbly. Stir in huckleberries and sherry. Bring to boil again. Take off heat and cool slightly. Serve over pancakes or waffles. Yummy!
Grease and flour pans, set aside. Mix with a beater the first 8 ingredients. Add the hot coffee and vanilla (mix on low). Pour into pans. Bake at 350° for 35 to 40 minutes. Cool and frost with frosting.
Cook pasta according to directions. Mix all ingredients and chill. Can also add broccoli, cooked chicken, shrimp and/or asparagus. Blanch vegetables like broccoli and asparagus.
Shape beef into tiny meatballs. Brown meatballs and onions in a large saucepan or in shallow pan in 400° oven. Drain off excess fat. Add remaining ingredients. Bring to boiling. Simmer 1 1/2 hours or until vegetables are tender. Yields 8 servings.
Combine all ingredients in a casserole dish. Cover and bake at 325° for 35 minutes. Serves 4.
Put vegetables in bottom of crock-pot. Salt and pepper meat. Add liquid. Cover. Cook on low 10 to 12 hours. Remove meat and vegetables and thicken gravy.
Cook onion in small bowl in microwave until slightly tender. Also, heat cream cheese and milk in microwave slowly. Add other ingredients and stir well. Serve warm with crackers.
Boil and debone chicken. Cut up very small. Cut up celery. Cut up apples. For dressing, use equal amounts of mayonnaise and sour cream. Refrigerate; use for sandwiches or serve on lettuce leaves.
Cream shortening and sugar; add eggs, beating well. Add dry ingredients alternating with buttermilk and banana. Add nuts. Bake in large greased loaf pan at 350° at least 60 minutes.
In a 3-quart saucepan, heat margarine, syrup and 1/2 pound sugar over low heat until bubbly. Stir in remaining 1/2 pound sugar. Remove from heat. Stir until mixture holds shape. Turn into a greased pan. Cool until warm. Knead until smooth. Add flavoring and coloring. Shape into balls with lightly greased hands. Makes 1 1/3 pounds.
Wash chicken; pat dry and coat with flour. Heat oil in large skillet. Add chicken and brown on all sides. Remove to shallow roasting pan, skin side up and sprinkle with salt and pepper. Preheat oven to 350°. Drain pineapple and put syrup in 2-cup measuring cup. Add water to make 1/4 cup. In 2-quart saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple slices and pepper. Cut crosswise in 1/4-inch circles. Bake 30 more minutes. Serve over rice.
In a heavy iron skillet, heat the bacon drippings and add the corn. Stir on high to fry about 2 minutes. Turn heat to low and add enough milk just to come to the top of the corn. Add sugar, salt and pepper and stir well. Let simmer about 30 minutes until corn is cooked. Mix a little cornstarch with 2 tablespoons cold water and stir to dissolve. Pour into corn to thicken the milk, stirring as you add the cornstarch mixture. Check for salt and pepper. Serves 4 to 6.
In large bowl stir together mix and spices. Add water, potatoes, egg and oil. Stir just until moist. Use five 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans or 8 x 4 x 2-inch loaf pans. Bake at 350° for 45 minutes to 1 hour.
Combine stuffing mix with melted butter and press half of it into 9 x 13-inch or 3 quart casserole dish. Lightly steam squash and onion until barely cooked. Drain thoroughly.