HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, place cream cheese, sugar and lemon juice. Mix together with a fork until creamy. Open crescent rolls and spread out on a cookie sheet to form a long rectangle. Pinch seams together. Spread mixture in the middle. Fold up sides to meet in the middle and pinch together. Bake at 350° for 20 to 25 minutes, until lightly browned. Sprinkle powdered sugar on top when cooled.
Combine first 3 ingredients. Combine next 5 ingredients. Mix together. Stir until well moistened. (Batter will be lumpy.) Grease 9 x 5 x 3 inch pan. Bake at 350 degrees for approximately 65 minutes.
Core tomatoes; cut in wedges. In large saucepan place potatoes and enough water to cover; bring to a boil. Boil until potatoes are tender, 10 to 12 minutes. Drain and cool slightly. In large bowl, place potatoes, roast beef, broccoli, radishes and tomatoes. In small bowl combine yogurt, horseradish, mayonnaise, sugar and salt; pour over potato mixture. Toss to mix. Cover; refrigerate 2 hours. Makes 4 servings.
Drain salmon. Remove skin and bones. Flake with a fork. Add remaining ingredients except flour and oil. Blend well. Shape into croquettes and coat with flour. Pan-fry in hot oil, turning only once.
Set racks in upper and lower third of oven. Line cookie sheets with parchment paper.
Preheat the oven to 350 degrees. In a large bowl, combine the ground beef, stuffing mix, egg, and milk; mix well. Pplace in a 9 x 5 inch loaf pan that has been coated with non stick cooking spray. Bake for 45 minutes then pour off excess liquid. Spread the ketchup evenly over the top and bake for 10 more minutes, or until no pink remains in meat.
Brown meat with onion. Add salt, pepper and garlic powder to taste. Place in a greased pie plate. Sprinkle cheese on top. Beat egg, milk and Bisquick together and pour over meat. Bake at 400° for 30 minutes until brown.
Select bananas which are all yellow or slightly green tipped. Peel bananas and brush with lemon juice then roll bananas in sugar. Saute in butter over low heat for 5 minutes or until golden brown.
Combine first 5 ingredients in a large bowl. Blend Miracle Whip, sugar and lemon juice and pour over other ingredients. Mix well to completely cover.
Mix all ingredients and beat 2 minutes at high speed. Bake in 2 greased pans at 350° until done.
Cook grits according to the directions on the box. Cook not dry, but stiff-soupy. For consistency, add the garlic cheese. Cut the butter into small pieces for quick melting. Break the eggs into a measuring cups; beat them with a fork, then add milk to finish filling up cup. Add this to the grits; mix well. Put into a buttered casserole; bake for 45 minutes at 300°. Remove from oven. Cover top with grated sharp cheese and generous dashes of paprika. Return to oven; bake for 10 minutes longer, but leave in the oven until ready to serve so that it will be steaming hot. Serves 6 generously.
Mix ingredients and chill 4 hours. Pour mixture into strainer. Drain off juices and mound tuna mixture onto bed of lettuce.
Melt butter; as it begins to foam, add mushrooms and salt. Stir constantly for 3 minutes. Add pepper, sherry and additional butter if needed. As juice begins to come from mushrooms, remove them to a warm dish. Add wine to deglaze pan and boil down. Pour over mushrooms and serve.
Brown hamburger with onions. Place in 9 x 13-inch pan. Add in layers: California veggies, rice, cream of chicken soup mixed with milk and water. Melt margarine and pour over layers. Add Cheez Whiz in drops. Top with French onion rings. Bake for 1 hour at 350°.
Combine peanut butter, sugar, margarine and vanilla. Mix until crumbly. Press firmly into 1 1/2 inch balls. Refrigerate 1 hour or overnight. Combine chips and paraffin in double boiler. Melt on low heat, stirring until smooth. Using toothpicks, dip balls into chocolate, covering bottom 2/3. Place on wax paper-lined cookie sheets. Cool until set. Store in refrigerator or airtight container up to 8 weeks. Makes 6 dozen.
Beat eggs until smooth and white (not foamy). Gradually add the sugar, salt, extract, condensed milk and whole milk. Refrigerate anywhere from 3 hours to 24 hours. Serves 25. Sprinkle each cup with nutmeg.
Pour Sprite into punch bowl. Take ice cream into punch; cut slices of lime in punch bowl as garnish.
Cook macaroni and set aside. Brown chopped meat. Add tomato soup and mix well. Add to elbows and mix well. Layer with cheese. Bake at 350° for 45 minutes. Enjoy.
Saute onions, green pepper and celery in 4 tablespoons butter. Add tomatoes and simmer for 1 hour. Add sugar, flour, soda, salt and pepper. Cook until mixture thickens slightly, stirring constantly. Can add a few bread crumbs but reserve enough for top. Pour all in baking dish, covering top with mixture of cracker crumbs and 4 tablespoons butter. Bake 45 minutes at 350°.
Make dents in ham loaf and pour glaze over loaf. Bake at 350° for 2 hours in a shallow baking dish.
Mix pancake batter according to package instructions. After pouring pancake batter into pan, add desired amount of chocolate chips and cook as usual. Serve with syrup or other favorite topping.
Mix salad dressing and seasonings until well blended in large bowl. Stir in potatoes and onion to coat. Divide potato mixture evenly among six 12-inch square pieces of foil. Seal to form a packet. Place packets on grill over medium heat. Grill 25 to 30 minutes until potatoes are tender.
Cook rotini. In large skillet cook ground beef, green pepper and onions. Cook until beef is done; drain grease and add tomatoes, bouillon, Worcestershire sauce and pepper. Simmer 5 minutes. Remove from heat. Stir in milk, 1 cup Ricotta cheese, 1 cup Cheddar cheese and rotini. Pour into 2 1/2-quart baking dish. Top with remaining Cheddar cheese. Bake covered in a 350° oven for 30 minutes.
Line a 13 x 9 x 2-inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside.
Place flour in bowl; cut in margarine until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla. Good used with blueberries, rhubarb or strawberries for pies.
Toss apples with lemon juice and water in shallow bowl and put into 2-quart baking dish. In large bowl, combine flour, oats, sugar, nutmeg and salt. Mix thoroughly with blender. Cut in butter until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely. Do not pack down. Bake in 350° oven 40 to 45 minutes until top is lightly brown.
Mix all ingredients. Marinate over chicken for at least 15 minutes in refrigerator. Bake for 1 or 1 1/4 hours, until done, at 350°.
Brown beef and drain. Add flour, bouillon, salt and pepper. Mix well and cook until flour is absorbed. Reconstitute the dry milk with the warm water. Add to beef and stir well. Add Worcestershire. Heat to thicken.
Mix all ingredients except candy bars. Take a piece of dough the size of a walnut; wrap around the Snickers bar. Bake in a 350° oven for 10 to 12 minutes; do not overbake. Remove from cookie sheet at once. Will make around 40 cookies.
Combine sauce and spaghetti; toss lightly. Combine cottage cheese and 1/4 cup Parmesan cheese; mix well.
Combine cream cheese and sour cream in large bowl; beat at medium speed until smooth. Add shredded cheeses, onion, relishes and seasonings; beat at low speed until well blended. Cover and chill.
In large mixing cup or small bowl, put yeast into water with 1 teaspoon sugar. Let it sit until it rises up in the container. Mix all other ingredients together except flour and let cool. When cooled and yeast has risen, add all mixtures together into large bowl. Mix well. Add sifted flour and mix well. Knead dough down into small ball at least 5 or 6 times. (Add a little flour to make kneading easier and not sticky.)
Place layer of beans in slightly greased, flat casserole. Add 1/2 of onions and bacon. Repeat and pour part of vinegar, sugar and grease over beans. Cook at 350° for 30 minutes, uncovered, and 30 minutes, covered.
Place rhubarb, pineapple and sugar in a large saucepan. Bring to a boil and boil for 10 minutes. Remove from heat. Add gelatin. Stir until gelatin is completely dissolved. Pour into hot jars. Seal.
Mix rhubarb, sugar, salt and water. Boil these ingredients for 10 minutes, then add pineapple and boil for 7 minutes. Take off heat; add Jell-O and stir together. Yield: 2 pints.
Grease and flour pizza pan. Combine flour, salt, oregano, pepper, eggs and milk, mixing until smooth. Pour batter into pan so it covers bottom. Bake on low rack in oven at 425° for 25 to 30 minutes. Remove from oven and add pizza sauce, cheese, pepperoni or whatever else you like. Return to oven for 10 to 15 minutes more.
Preheat oven to 400°. Grease 10-inch quiche dish or 10-inch pie plate. Cook and stir ground meat and onion over medium heat until brown, drain. Stir in seasoning mix and spread all in plate. Sprinkle with chiles. Mix milk, baking mix and eggs until smooth. Pour into plate over meat mixture. Bake 25 minutes. Remove from oven and top with tomatoes and grated cheese. Return to oven and bake until knife inserted in center comes out clean, 8 to 10 minutes longer. Serve with sour cream, chopped tomatoes and shredded lettuce.
Cream the shortening, sugar and eggs. Add dry ingredients and buttermilk. Mix in bananas until batter is smooth. Fold in walnuts. Pour batter into 2 (9-inch) greased cake pans. Bake at 350° until cake tests done, about 25 minutes. Turn out on rack and cool.
Boil corn in water for 30 minutes. Remove from heat and strain. If needed, add enough liquid for 3 cups. Add pectin; boil. Add sugar and boil 2 to 3 minutes until at jelly stage. It tastes like apple jelly. Put in jelly glasses.
Wash cucumbers. Combine water, vinegar and salt for the brine. Bring to a boil. Pack cucumbers in jar. Add spices to each jar. Fill jar within 1-inch of top with brine. Cook in jars in boiling water 5 minutes. Do not overcook.
Crush coconut, pecans, cornflakes and oats to very fine. Combine all ingredients; mix real good. Dip with teaspoon and place on ungreased cookie sheet. Dip fork in water and flatten cookie. Do not place close together as they will spread some. Bake at 320° for 10 to 12 minutes. Do not overcook. Makes 7 dozen or more, depending on the size of your spoon. Let them cool on the pan and they will come loose very easily.
Cook the rice in chicken broth. Cool slightly. Mix all the ingredients together and pour into salad bowl. Chill and serve.
Combine sugar, Karo and water. Boil 5 minutes, remove from heat and add peanuts, oleo, vanilla and a little red cake coloring. Beat until mixture is light pink and has lost gloss.
Drain juice from oranges, pineapple and strawberries. Don't use juices in the salad. Mix together, except bananas, and then when ready to serve, add bananas.
Brown the hamburger meat with onions or onion salt. Slice raw potatoes into casserole dish (enough for family). Top with browned meat. Heat together the soups; pour over potatoes and meat. Cover; bake at least 1 hour and 15 minutes. Usually do not need to add additional seasoning. Very good.
Mix everything together at one time, adding the hot coffee last. The batter will be very thin. Bake at 350° for 35 to 40 minutes. Very good with cream cheese frosting. Whipped cream is good too.
Slice bananas lengthwise and place in pie crust. Cover with ice cream. Top with Cool Whip, nuts and cherries. Freeze. Just before serving, pour hot chocolate syrup over pie.
Cream together the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add the chocolate chips and grated Hershey bar. Roll into 1 1/2 inch balls. Bake at 350 degrees for 10 - 15 minutes. Makes 112 cookies.
Heat oven to	350°. Lightly	grease	jelly roll pan, 15 1/2 x 10 1/2	x 1-inch. Mix butter, sugar and egg yolk. Add flour and cinnamon and mix well.	Pat into pan.
Mix all together. Bake at 350 degrees for 1 to 1 1/2 hours. Just before done, add ketchup or BBQ sauce on top.
Pour boiling water over raisins; cook slowly for 15 minutes. Add butter; cool. Add remaining ingredients; mix well. Pour into greased tube pan. Bake for 1 1/2 hours at 325°.
Caramelize 1 cup sugar and pour in pie pan. Mix milk, cream cheese, 1 cup sugar, eggs and vanilla until smooth in blender. Pour over caramelized sugar. Set pan into a larger container with one-inch of hot water. Bake at 350° for 1 hour. Let cool slightly before turning out on platter.
Cream butter and sugars. Stir in egg. Add vanilla and water. Sift together flour, baking soda and salt. Stir into sugar mixture. Add nuts and semi-sweet chocolate morsels. Mix well. Drop by half teaspoonful onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix all together. Spoon drop patties into skillet and fry until brown on both sides (oil or shortening may be used).
Mix all ingredients together and spread in a greased 9 x 12 x 1-inch pan. Bake in 325° oven for 25 to 30 minutes.
Saute onion in butter. Add bell pepper and tomatoes; blend for about 2 or 3 seconds. Add crabmeat; blend for 2 or 3 seconds. Place all of the above in a broiler-safe (oven-to-table) container. Sprinkle generously with Parmesan cheese.*
Preheat oven to 375°. Grease a 9-inch round pan. In a small bowl combine sugar, nuts and cinnamon. Separate dough into 20 biscuits. Dip biscuits in melted margarine, then sugar mixture. Arrange biscuits in prepared pan, overlapping 15 biscuits around outer edge, overlap remaining 5 biscuits in center. Place an apple slice between biscuits. Bake 25 to 35 minutes or until golden brown. (Cover with foil if necessary to prevent excessive browning.)
Brown ground beef with onion; drain. Add soup, enchilada sauce, milk and chilies. Reduce heat to 220°; cover and cook 20 minutes, stirring occasionally. Dip tortilla in oil until limp. Fill with 1/4 cup cheese and olives. Bake 5 minutes. Garnish with reserved cheese.
Combine 2 quarts boiling water, sugar and citric acid in a ceramic, heatproof container, stirring until citric acid dissolves. Combine pineapple juice, next 3 ingredients and citric acid mixture in a large plastic container. Divide mixture evenly into 4-gallon size heavy-duty zip top plastic bags; freeze.
Beat together cream cheese, sour cream and spices. Spread in pie plate. Spread pizza sauce over the top. Sprinkle with onion, pepper and pepperoni. Bake at 350° for 10 minutes. Top with cheese and bake for 5 more minutes.
Mix sugar, tea and lemonade. Add water and grape juice to make a gallon and refrigerate.
Cream butter; add sugar and cream well. Add flour and salt and add to mixture. Add vanilla. Chill dough.
Beat cheese until fluffy. Beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into crust and chill 3 hours. Top with strawberries and glaze.
With a fork, gradually stir vinegar into mayonnaise, keeping smooth. Add sugar and salt; mix well. Pour over cabbage and mix thoroughly. Refrigerate. Makes 8 servings.
Season chicken with salt, pepper and paprika. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning once, until browned, about 10 minutes. Pour chicken broth over chicken; cover and simmer 20 minutes. Add vegetables and basil to pan. Cover and cook 3 to 5 minutes until vegetables are crisp-tender. Season with additional salt and pepper to taste. Transfer chicken and vegetables to a platter and sprinkle Parmesan cheese on top. Serves 4.
Mix ingredients together and put in 9 x 13-inch pan sprayed with Pam. Top with corn flakes and paprika. Bake at 350° for 35 to 40 minutes.
Dump all ingredients together in large Tupperware bowl and mix well. Leave stored in bowl.
Crust: Combine 2 cups crushed Oreos (food processor or blender works well) and two tablespoons margarine, melted. Press in bottom and up sides of 10-inch spring-form pan.
Combine 1 cup flour, sugar, baking powder, soda and salt. Add mashed bananas, shortening and milk. Beat until well blended. Add eggs and remaining flour. Beat until blended. Stir in nuts. Pour into a greased 8 x 4 x 2-inch loaf pan. Bake in a 350° oven for 55 to 60 minutes. Makes one loaf.
Lightly brown meat in oil in large skillet on medium-high heat. Add noodles. Drop cottage or Ricotta cheese mixture evenly with a spoon over noodles. Sprinkle cheese with spaghetti sauce mix, parsley flakes, basil and salt. Add tomato juice. Cover skillet. When steam appears, turn switch to lowest heat. Cook for 30 minutes. Sprinkle Mozzarella cheese on top. Return cover and let stand on warm until cheese melts. Serve and enjoy.
In a heavy saucepan add sugar and cornstarch. Stir and mix. Pour into the mixture 2 cups of milk. Cook on medium heat until mixture bubbles. Cook for 2 minutes, stirring constantly. Beat egg yolks and reserve whites for meringue. Add some of the hot mixture to the egg yolks. Beat together. Pour back into the mixture. Return to medium heat for 2 minutes longer, stirring constantly. When thick, add flavoring, margarine and coconut. Cool and pour into a baked pie shell for deep dish filling recipe. Top with meringue or Cool Whip and coconut.
Mix flour, sugars, baking powder and soda, salt, raisins and chopped nuts. Then whisk together eggs, sour cream, oil and vanilla. Make a well in dry ingredients, pour in liquid mixture and stir to combine. Spoon into paper lined muffin cups. Bake at 400° for 20 to 25 minutes or until they are done.
Spread bean dip in an 8-inch circle on a large plate. Mix sour cream and taco sauce together. Spread on top of bean dip. Then layer on top of that, the onions, olives, tomatoes and cheese. Refrigerate for a couple of hours before serving. Serve with thin style corn chips.
In a large kettle, combine peas, water, ham bone, onions and seasonings. Simmer, covered, for 2 hours. Remove bone, cut off bits of meat and return to soup along with celery, carrots, potatoes and remaining seasonings. Cook 45 minutes. Serve with French bread. Yields 12 servings. Better the second day.
Mix together and spread on English muffins.	Bake at 350° for 5 minutes, then broil until done.
Prepare 10 bowls and 1 chafing dish. Crumble Fritos in one bowl. Crumble Waverly Wafers in a bowl. Have cooked rice for 14 in a chafing dish. Prepare Mexican Fiesta Meat Sauce; put into a bowl. Grate cheese; put into bowl. Chop tomatoes and put into serving bowl. Put the shredded lettuce into a bowl. Put the chopped onion in a bowl. Put the chopped ripe olives, the chopped stuffed olives and the chopped pecans into three separate bowls. Form a buffet line, 11 separate dishes. Serve with bread and fruit.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup pecans in pan. Set aside. Cream margarine and cream cheese. Add brown sugar and cream until light and fluffy (5 minutes). Add eggs, one at a time, mixing well after each egg. Fold in flour just until combined. Do not overmix. Stir in vanilla and remaining 1 cup pecans. Spoon batter into pan and place on baking sheet in oven. Bake for 1 1/2 hours or until toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove. Makes 16 servings.
Mix together brown sugar and cocoa. Sprinkle over batter. Pour boiling water over top. (This will make a sauce in bottom of pan when pudding is done.) Bake at 350° for 30 to 40 minutes. Serves 6 or 8.
Let margarine get room temperature. Grate cheese. Mix all ingredients, may have to add a little more flour to work with it without it sticking to hands. Put through cookie press and bake at 300° for about 12 minutes. Don't bake until brown, they will be burnt.
Coat 8-inch square baking dish with cooking spray. Sprinkle with half gingersnap crumbs. Stir pumpkin, sugar, 1/2 cup nuts and pumpkin spice in bowl until well blended. Stir ice cream in large bowl until smooth. Stir in pumpkin until well blended. Pour into baking dish. Sprinkle with remaining crumbs. Place plastic wrap on surface. Cover with foil and freeze at least 4 hours.
Peel and devein shrimp; set aside. Cook onion and garlic in butter in a large skillet over medium heat, stirring constantly, 3 to 4 minutes. Add tarragon and next four ingredients. Bring to a boil; add shrimp and cook, stirring constantly 5 to 6 minutes or until shrimp turn pink. Sprinkle with parsley. Serve over fettuccine.
Scald milk. Melt butter, add flour and seasonings. Add hot milk gradually, stirring constantly. Cook until makes a thin gravy. Peel eggs. Mince whites finely and season. Add egg whites to white sauce and pour over toast. Grate egg yolks or put through a sieve. Sprinkle over toast and white sauce mixture. Garnish with parsley.
Clean chicken. Mix cracker crumbs, parsley, cheese and garlic. Melt butter. Roll chicken in melted butter. Roll and cover with dry mix. Bake for 1 hour at 350°. Enjoy!
Soak beans overnight. Drain. Place all ingredients in roaster. Add warm water to cover. Bake in slow oven (300°) until beans are tender and most of liquid is absorbed, 3 to 4 hours.
Heat oven to 375°. Melt butter or oleo in a small skillet over medium heat. Add mushrooms, onion and garlic. Cook and stir 3 to 5 minutes or until vegetables are crisp and tender. Remove from heat. Stir in artichoke hearts, Parmesan cheese, mayonnaise, mustard and black pepper. Mix well. Set aside. Separate 1 can of dough into 8 triangles. Cut each triangle lengthwise in half, forming 2 triangles. Place rounded teaspoonful of filling on short end of each triangle. Roll up, starting on the shortest end and rolling to opposite point. Place, point side down, on ungreased baking sheet. Curve into crescent shapes. Bake at 375° for 10 to 15 minutes or until golden brown. Makes 32 appetizers.
Preheat oven to 375°. With a sharp knife, cut a pocket in the thickest part of each breast half; set aside. In a large bowl, mix sausage, 1/2 cup of spaghetti sauce, bread crumbs, oregano, parsley and garlic powder until blended. Stuff 1/8 of mixture into each pocket. Secure with a wooden pick. Place in a shallow 3 quart baking dish. In a small bowl, mix remaining spaghetti sauce and wine. Pour half of the mixture over chicken. Cover with foil. Bake for 35 minutes. Pour remaining sauce mixture over chicken. Bake, uncovered 15 minutes longer. Remove wooden picks. Spoon sauce over before serving. Serves 8.
While beef is partly frozen slice as thin as possible. Pour soy sauce with sugar over beef. Marinate 1 hour. Cut bell pepper and tomatoes in cubes. Heat oil, garlic and ginger. After one minute, remove garlic. Add pepper and saute 3 minutes. Stir often. Add beef and cook 3 minutes more. Add tomatoes, immediately add soy sauce blended with cornstarch. Stir until mixture thickens. Cook for 1 minute. Serve over rice.
Place tomato juice, bouillon cube, onion flakes and garlic in a saucepan. Add Italian seasonings. Simmer on low heat until thick. Fold in macaroni and cheese. Put in ovenproof dish and bake for 15 minutes at 375°.
Combine flour, cocoa, baking powder, soda, salt and cinnamon. Set aside. With rotary beater, beat together butter and sugar until smooth. Add eggs one at a time, beating well each time. Stir in vanilla, orange peel and zucchini. Alternate, adding the dry ingredients and milk to the zucchini mixture. Add nuts last. Pour batter into greased and floured Bundt or 10-inch tube pan. Bake at 350° about 1 hour, testing with toothpick. Cool 15 minutes in pan; remove from pan and cool thoroughly on rack. Drizzle glaze over cake.
Beat eggs with sugar and vanilla until light. Add potatoes and shortening. Sift together dry ingredients; add alternately with milk to potato mixture, beating well. Chill dough 3 hours. Fry in deep hot fat (375°) for about 3 minutes, or until brown, turning once. Drain. Dip in sugar. Makes 2 to 2 1/2 dozen.
Put Cool Whip in large bowl. Add instant pudding and whip up. Add Amaretto to flavor. Refrigerate. Dip assorted chunks of fresh fruit.
Mix peanut butter, milk and vanilla until well blended. Carefully add sugar; mix until smooth and of desired spreading consistency.
Soften oleo and mix with powdered sugar and flour. Put mixture in bottom of 9 x 9-inch greased pan. Pat it down to make a crust.
Mix dip ingredients and chill overnight. To serve, hollow out bread loaf to make bowl. Save bread crumbs for dipping. Fill bread bowl with dip.