HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll graham crackers into crumbs. Mix with margarine. Pack in a shallow baking dish. Beat cream cheese, sugar and eggs. Pour over crackers. Bake 15 minutes at 350°. Cool and spread with blueberry pie filling. Whip 1 cup cream and spread over blueberries. Sprinkle cracker crumbs on top. Chill for 12 hours or more before serving.
Cut apples into quarters; remove core, seeds and stem, but leave the peelings on. Put into a large pot with just enough water to keep from burning. Cover and cook over medium heat, stirring occasionally until apples are soft. Remove from heat. Use food mill or large strainer to mash up the apples and separate the peelings. Add sugar and cinnamon until it taste delicious and is a nice reddish-brown color.
Blend first 5 ingredients together in blender; liquid first (onion slightly chopped), then add Wesson oil and white vinegar. Blend until smooth and creamy.
Mix cake ingredients in order given; pour in a regular Bundt pan. Bake at 350° for 30 to 40 minutes.
Boil sugar, vinegar and oil until dissolved. Pour over first mixture while hot. Serve cold.
Dissolve yeast in warm water. Add sugar and salt (taste, it should be sweet and salty, you could add a little more of either as needed). Add oil. Add flour as needed until dough an be put on a board and worked. (Keep flour at a minimum, dough should be soft, never make it too stiff.) Let rise until double in bulk (should do in about 1 1/2 hours). Work down. Roll out and cut. Put in an oiled pan and let rise for 20 minuets to 1/2 hour. Bake in a 350° oven until done.
Preheat oven to 400°. On baking sheet, place 6 balls of foil (4 inches diameter). Spray 10-inch nonstick skillet with vegetable cooking spray. Over high heat, heat 1 flour tortilla 5 seconds on each side until tortilla is softened. Drain on paper towels. Immediately drape tortilla over foil ball on baking sheet. Repeat with additional tortillas. Bake 5 minutes or until golden. Remove from oven and cool on foil. Fill as desired.
Mix well; spoon batter into prepared 9-inch cake pans. Bake at 350° for 25 to 30 minutes, or until cake tests done. Best with Coconut Pecan Frosting.
Sift together the flour and sugar. Set aside. Mix the oleo, cocoa and water together in a saucepan. Bring this mixture to a rapid boil and pour over flour and sugar mixture. Stir until well blended. Add the soda, eggs and vanilla. Mix well and pour into a greased 9 x 13-inch pan. Bake for 20 to 25 minutes at 350°.
Mix Veg-All, mayonnaise and onion. Pour in casserole dish. Sprinkle with cheese. Top with cracker crumbs. Pour melted mayonnaise over crumbs. Bake at 400° until done or crackers are golden brown.
Combine flour and next 4 ingredients in bowl; stir in oil. Set aside 1/4 mixture. Press remaining mixture in bottom and up sides of 9-inch quiche dish. Prick bottom and sides with fork. Bake at 350° for 10 minutes.
In a 3-quart casserole combine onion and butter or margarine. Cook, covered, on High (100%) for 8 to 11 minutes or until onions are tender, stirring after half the cooking time. Stir in beef broth and hot water. Cover, cook on High (100%) for 4 to 6 minutes or until heated through, stirring once. Ladle soup into 4 large individual bowls or casseroles. Top with bread slices. Sprinkle evenly with cheeses. Cook on Medium-high (70%) for 3 to 5 minutes, or until cheese melts, rearranging bowls once or twice. Makes 4 servings.
Soak the prunes in hot water and cover until soft. Cut the prunes in half and fill with cream cheese. Great with roast tenderloin.
Mix together cream cheese, powdered sugar, peanut butter and Cool Whip. Divide and spread into 2 graham cracker crusts. Refrigerate or freeze to set. Beat pudding and milk 1 minute on low speed. Divide and pour on top of peanut butter mixture in each pie. Garnish with dollops of Cool Whip and chocolate sprinkles. Refrigerate.
Preheat oven to 400°. Beat eggs with fork until well blended. Stir in oil. Stir in extracts. Blend in sugar until mixture thickens. Add flour. Stir. Drop by teaspoon on ungreased cookie sheet, about 2-inches apart. (These cookies will spread.) Bake 8 to 10 minutes. Makes about 3 dozen.
In skillet, brown meat on both sides. Pour water into skillet. Cover and simmer until meat is tender and most of the water has evaporated. Pour soup over meat and stir until soup comes to a boil. Cover and simmer 5 more minutes.
Cream sugar and margarine. Beat in eggs. Add milk, pineapple and juice and bread cubes. Put in 2-quart casserole. Bake 1 hour at 350°. Good with chicken or ham.
Mix sugar and water until dissolved. Add juice and mashed bananas. Freeze in large container (can make ahead of time). Thaw 2 to 3 hours before serving. Mix up to 6 bottles of ginger ale. Punch should be slushy.
Separate crescent roll dough into 8 rectangles. Press perforations to seal to cover bottom of cookie sheet. Combine cream cheese, mushrooms and salt, mixing well. Spread mixture over dough. Roll up in a jelly roll fashion. Pinch seams to seal. Slice logs into 1 inch pieces; place seam side down on ungreased baking sheet. Brush each log with beaten egg and sprinkle poppy seeds. Bake 375 for 10 to 12 minutes.
Drain the beans well; toss in a bowl with the sliced onion and celery. Mix vinegar, salad oil, sugar and salt well. Pour over the bean mixture; mix well. Place in airtight container; refrigerate overnight. This salad keeps well for at least a week.
Combine flour and seasonings; coat chops with mixture. Mix bread crumbs and Parmesan cheese in small bowl. Dip chops in egg, then crumb mixture. Brown chops slowly in hot oil in skillet. Place slice of Mozzarella cheese over each chop. Pour sauce over cheese; sprinkle with oregano. Cover. Simmer for 50 minutes or until meat is tender.
Melt butter, stir in flour, then broth and milk. Stir constantly until thickens and smooth. Add drained onions and seasoning. Pour into buttered dish. Cover with crumbs and cheese.
Bring pineapple, juice and Jell-O to boil; set aside to cool. Add buttermilk and 1 Cool Whip. Set in refrigerator to set, then top with other Cool Whip. Sprinkle nuts over top.
Put butter in bowl and beat with mixed until fluffy. Add 2 cups of the powdered sugar, then beat in the 1/4 c. milk and vanilla. Add remaining sugar and mix until smooth and fluffy.
Place 1 package of crescent rolls in 9 x 13-inch pan. Mix cream cheese, sugar, vanilla and egg yolk. Spread in pan. Put second package of crescent rolls on top. Melt butter; pour on top and sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes.
Put all together and mix well with rotary beater. Pour in unbaked pie shell and bake slowly about 1 hour at 300°. Serve with or without whipped cream.
Mix with spoon until thoroughly mixed. Set in refrigerator overnight. Bake at 300° for 1 hour.
In a small bowl, and with the electric mixer beat together the cream cheese, butter or margarine and the vanilla. Gradually add the powdered sugar and the ground ginger. Continue beating until the frosting has a smooth consistency. Spread on cooled Pineapple Cake.
Arrange fruit in a mold or bowl. Add juice, salt and agar in a saucepan. Bring to a light boil. Stir occasionally for 5 to 8 minutes, or until agar is dissolved. Pour over fruit. Cool or chill 1 to 2 hours, uncovered, until firm.
Mix together all ingredients. Refrigerate mixture for several hours. Just before serving, whip 1 pint (or less) of cream. Fold into fruit-nut mixture and serve.
Mix all together and drop in hot oil with a teaspoon. When brown, drain on paper towel.
Divide broccoli into bite-sized pieces. Dice the onion. Place all salad ingredients in a bowl and toss to mix.
Cook noodles according to package directions and drain. Drain hot pepper rings and add to noodles along with rest of ingredients. Mix thoroughly. Noodles can be warm or cold while mixing. Serve salad chilled.
Add millet to boiling water. Reduce heat and simmer approximately 1 hour. Blend creamy half of the millet, juice, vanilla and salt. Pour into bowl and blend other half. Stir together in bowl.
Melt almond bark in Microwave and stir all other ingredients in melted chocolate until coated.
Place kidney beans, chourico and chicken in a large pot; cover with water. Add salt and simmer until almost cooked. Add kale, the potatoes and the macaroni and cook until done. Add a paste of 1/4 cup flour and water to soup and cook about 5 minutes longer adjust seasoning to taste.
Peel eggs and cut in half lengthwise. Put yolks in a small bowl with the mayonnaise and mash with a fork. Add salt and pepper if you wish. Spoon egg yolk mixture onto egg whites. Sprinkle with paprika and serve chilled.
Drain strawberries and save juice to equal 1 1/2 cups. Mix with jello and beat until jello dissolves. Take off stove and add ice cream. Refrigerate about 45 minutes; then add strawberries and pour into shell.
Cream margarine and sugar. Add eggs and applesauce. Mix well. Sift flour, soda, cinnamon, cloves and salt. Add to the first mixture and beat well. Add nuts and raisins. Pour batter into greased and floured tube pan. Bake at 325° for 1 1/4 hours. (Check for doneness.)
Thaw and drain spinach; mix with onion soup mix and sour cream. Put in greased casserole. Top with bread crumbs and Parmesan cheese. Bake at 325° for 30 minutes. Serves 6.
Put 2 tablespoons oil in pan. Heat; cook chicken about 2 minutes, stirring often. Remove chicken. Add remaining oil and carrots, onions, mushrooms, garlic and water chestnuts. Stir-fry until carrots are tender (2 minutes). Add chicken, soy sauce and broccoli; stir-fry until broccoli is tender, about 1 minute.
Combine raisins, nuts and apples in a large bowl. Sift flour, sugar, spices and salt. Add beaten egg, melted butter, baking soda, dissolved in juice to fruit and flour mixture.
Fry onion in oil in large skillet. Add beef, salt and pepper. Cook and stir 5 minutes. Add tomato sauce. Remove from heat, cook spaghetti until done and drain. Mix cottage cheese, cream cheese, sour cream, green pepper and green onion.
Cream together margarine and sugar. Add egg and mix well. Add molasses and mix. Add half of buttermilk and mix. Add dry ingredients alternately with rest of the buttermilk. Mix well. Grease and flour 9-inch cake pans. Pour 1 cup of batter into each pan. Spread to sides of pans. This will make 9 to 10 layers. Bake 12 to 15 minutes in a 400° oven. Cool layers on towel. Put sweetened applesauce between each layer or use dried apple filling.
Separate rolls into 8 rectangles on ungreased baking sheet, pressing perforations to seal. Layer equal portions of corned beef, sauerkraut and cheese in center of each rectangle. Top evenly with dressing. Moisten edges with water and fold dough in half, pressing edges with a fork to seal. Brush tops with butter and sprinkle lightly with poppy seed. Bake at 400° for 12 minutes or until golden brown. Serve immediately.
Combine cereal, nuts and pretzels in a 13 x 9 x 2-inch baking pan. Set aside. Stir together the remaining ingredients. Gently stir spices and margarine into cereal mixture until evenly coated. Bake at 250° for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Yield: 9 cups.
Dissolve gelatin in boiling orange juice. Immediately add sherbet and stir until melted. Partially chill. Add Cool Whip and Mandarin oranges. Return to refrigerator to set.
Beat the marshmallow cream and cream cheese together and add nutmeg and cinnamon. Delicious dip for cut up fresh fruit.
Sift together dry ingredients. Reserve 1/4 cup marmalade. Combine remaining 1 1/4 cups marmalade, egg, orange juice and oil. Add to flour mixture, stirring until moistened. Stir in nuts. Turn into a greased 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until done. Remove from pan and place on baking sheet. Spread top with reserved marmalade and return to oven 1 minute to glaze. Cool.
Boil sweet potatoes until soft. Put in bowl and add butter. Mix until smooth and add remaining ingredients. Mix well. Pour into pie shells. Bake at 350 F for 45 minutes or until done.
Brown hamburger and drain; add chili seasoning mix and drained kidney beans to the hamburger. Stir and heat. Make salad with diced lettuce, tomatoes, onions and pepper.
Brush a little egg white on unbaked pie shell and bake at 400° about 1 minute. This prevents a soggy crust. Beat eggs lightly; add other ingredients and pour into pie shell. Bake 10 minutes at 400°, 15 minutes at 375° and 15 to 20 minutes at 350°.
Brown meat and drain. Add onions and cook until tender. Add olives. Divide meat mixture into 8 portions and place on tortillas. Place 1/4 c. cheese on top and roll up tortilla. In a large skillet, mix soup, milk, chilies and garlic powder. Lay tortillas in sauce and top with remaining cheese. Heat until cheese starts to melt.
Place greens in large salad bowl. Add corn, beans, olives, and chicken strips. Combine Ranch dressing and Picante sauce. Prepare individual servings; top with broken chips, cheese, and diced tomatoes. Spoon dressing over individual servings. Serve immediately.
Cream shortening and sugar. Add a little buttermilk and beat until fluffy. Sift dry ingredients and add alternately with the rest of the buttermilk. Add vanilla. Fold in beaten egg whites. Bake in three 9-inch layer pans. Bake 35 to 40 minutes at 375°.
Warm 3 cups milk slowly and add sugar and chocolate. Mix together 1/2 cup cold milk with cornstarch. Add this to chocolate, sugar and milk. Add vanilla. Cook until thick. Pour into cooked pie crust. Top with meringue made from 2 egg whites. Brown in oven.
Melt butter in saucepan; add berries and sugar. After ingredients are heated and blended, the sauce may be poured over ice cream, pound cake, pancakes or waffles.
Mix all ingredients quickly as the potatoes will darken. Drop on hot greased griddle. Fry until golden brown and potatoes are tender. Serve with butter, syrup, jelly or applesauce.
Brown roast and then cup aluminum foil up around meat. Add soup and 1 to 2 quarts of water, according to size of roast. Cover the roast thoroughly, rubbing into the surface of the meat the mixture of ingredients. Wrap with heavy duty aluminum foil. Puncture top of foil with table fork several times. Place roast in pan. Place this into a water-filled larger pan on top of 2 bricks to keep roast from direct heat. Cook on gas grill 4 to 5 hours with cover closed. Be sure to keep water in bottom of pan. Serves 6 to 8.
Cook ground meat slightly until it changes color. Add all ingredients to ground meat; mix well and pour into 12 x 9 x 2-inch pan. Seal	real tight with heavy foil.	Place in preheated oven and cook for one hour at 400° or one and a half hours at 350°.
Brown beef and onion in a 4-quart pan. Drain. Add the other ingredients except lemon, spaghetti and sour cream. Bring to a boil, then reduce heat and simmer for 45 minutes. Add spaghetti and simmer 15 minutes more or until spaghetti is ready.
Mix all ingredients into cake mix. Pour into greased and floured tube or Bundt pan. Bake 1 hour at 350°.
Mix in order given. Grease loaf pan. Makes 1 loaf. Bake at 350° for 1 hour.
Cut beef steaks lengthwise into 1-inch strips, then crosswise into 1-inch pieces. Spray Dutch oven with vegetable cooking spray. Heat oven medium high heat until hot. Add beef and onion to pan; cook and stir 3 minutes.
In large bowl, crumble cornbread with dry stuffing mix. Add remaining ingredients and seasonings with enough broth to hold mixture together. (It should be moist, but not runny.) Grease 2 or more shallow baking pans or cookie sheets. With measuring cup or scoop, mound about 1/2 cup mixture on baking sheet as for cookies. Flatten each patty slightly. Bake at 400° for 30 to 45 minutes or until brown. Remove patties to platter and serve with chicken/turkey and gravy.
In heavy aluminum saucepan, mix dry ingredients. Add oil, water and food coloring. Cook 3 minutes on medium heat until mixture pulls away from sides of pan. Immediately knead slightly. Store in airtight container. Add a few drops of water if it becomes too hard. Will keep for several weeks.
Put medium size package of corn chips in bottom of 9 x 13-inch pan. Then put can of pork and beans and same size can of cream-style corn on top of tamales. Sprinkle grated Cheddar cheese on top and bake at 350° or 400° until all heated throughout (approximately 30 minutes).
Combine all ingredients. Mix well. Pour squash mixture into a greased baking dish. Bake at 350° until brown on top.
Beat eggs until light and foamy; add oil, brown sugar, zucchini and vanilla. Sift flour, salt, baking soda, cinnamon, baking powder and nutmeg together. Add to batter with nuts and mix well. Turn into 2 greased loaf pans. Bake at 350° for 1 hour or until a tester comes out dry and clean.
In a skillet, brown and crumble sausage until fully cooked. Remove sausage; save drippings. In the drippings, cook potatoes and onion until potatoes are browned, stirring often. In a bowl, beat eggs, milk, parsley and salt. Pour over potato mixture. Add sausage. Cook and stir gently over medium heat until eggs are set. Sprinkle with cheese. Cover for 1 to 2 minutes or until cheese melts.
Make 9-inch pie shell. Mix ingredients well and pour into crust. Bake in oven at 350°.
Peel eggs and place in jar. Combine remaining ingredients in a saucepan. Bring to a boil over low heat. Remove and discard onion. Pour hot liquid over eggs. Seal with an airtight lid. Refrigerate 2 days before using. Will store up to 2 weeks.
In a saucepan, heat 1 cup milk, 1 tablespoon butter and 4 tablespoons syrup. Mix to blend. Don't boil, warm mixture. Add chicken breasts. Cover with liquid. Simmer for several minutes.
Preheat oven to 350°. Place pie crust in pie dish to line bottom and sides of pie dish. Cook frozen creamed spinach following package directions; pour into bowl. Whisk together the eggs. Add eggs to spinach mixture, then add Swiss cheese. Mix well with spoon. Pour into pie crust. Bake 1 hour at 350°. Serve as a side dish or with a Greek salad for lunch.
In large mixing bowl, cream butter, sugar, egg and molasses until light and fluffy. Mix in flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Cover and refrigerate 1 hour. Preheat oven to 375°. Grease baking sheet; set aside.
Mix together shredded cheese, chopped mushrooms, olives, onions, cream in mayonnaise. Spread on party rye bread. Bake at 350° for 10 minutes or you may broil them.
Put onion and oil in saucepan over low heat and cook slow until the onion is soft. Mash up the onion with a metal spoon, then add the remaining ingredients and cook over medium heat for about 20 minutes, stirring frequently. Let the sauce get cool before pouring into jar. Keep unused portion in refrigerator.
Melt butter and add sugar. Mix all other ingredients. Pour into unbaked pie shell and bake for 1 hour at 325°. Makes 1 pie.
Cook pasta according to package instructions; keep warm. Meanwhile mince garlic and basil. Set each aside. Seed and dice tomatoes. Grate Parmesan cheese; heat olive oil in large skillet over medium heat. Add garlic and cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half the Parmesan cheese. Serve immediately and pass remaining Parmesan cheese.
Grease 9 x 13-inch baking dish. Place broken taco shells in bottom. Layer the chicken on top. Combine soup, onion, tomatoes and 1/2 of the cheese in saucepan. Cook over medium heat until hot. Pour over chicken. Bake at 350° for 50 to 60 minutes or until bubbly hot.
Mix and roll in balls. Put on cookie sheet and bake at 400° for 10 to 12 minutes. Roll in powdered sugar while still warm, then roll in powdered sugar again when cool.
Cook noodles 7 minutes. Set aside in glass bowl. Heat cheese, butter and cream 2 1/2 minutes or until butter is melted, stirring twice. Stir in cooked noodles; toss well. Season with pepper.
Saute onion and pepper in oleo until tender. Mix other ingredients, except cheese, and pour into baking dish. Cover and bake at 300° for 45 minutes. Sprinkle with cheese immediately after removing from oven.
In a large skillet, cook turkey, mushrooms, onion, green pepper, oregano, fennel seed and garlic until turkey is no longer pink and vegetables are tender. Drain off liquid. Stir in Parmesan cheese. Spoon mixture into a 9-inch pie plate. In a medium bowl, stir together eggs, Ricotta cheese, parsley and 1/4 teaspoon pepper. Spread over turkey mixture. Bake, uncovered, in a 350° oven for 25 to 30 minutes or until top is set. Arrange tomatoes atop casserole; sprinkle with American cheese. Bake 5 minutes more or until cheese is melted. Let stand 5 minutes before serving. Serves 6.
Cook potatoes. Cool and chop. Chop onion and eggs. Mix Miracle Whip, sugar, mustard and salt and pepper until smooth. Mix all together and refrigerate several hours. You may add celery and radishes, if you wish.
Preheat oven to 300°. In a medium bowl, combine flour, salt and soda. Mix well with a wire whisk and set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Add egg and vanilla. Beat at medium speed until fully combined. Add flour mixture, rice cereal and chocolate chunks. Blend at low speed until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased cookie sheets 2 inches apart. Bake for 18 to 20 minutes. Immediately transfer cookies to a cool, flat surface.
Preheat oven to 350°. Prick bottom and sides of pie crust. Combine meat, gravy, vegetables and potatoes and place in crust. Cover with Cheddar cheese. Bake for 30 minutes. Serves 4.
Mix first 4 ingredients. Add chopped onion, salt, pepper, melted butter, Parmesan cheese and dots of butter on top.
Sift the flour with the salt, sugar and baking powder. Rub in the shortening. Beat the egg until light, without separating. Add the milk and pour it into the flour. Beat thoroughly. Add cherries and pour at once into a shallow greased pan. Bake 30 minutes in a hot oven. Serve hot with sugar and cream.
Combine zucchini, onion, garlic, tomatoes, salt, pepper, parsley and oregano. Place in casserole and pour olive oil over top. Bake at 400° for 50 minutes.
Sift together flour, soda, salt and cinnamon. Beat eggs; add oil. Stir in strawberries. Bake at 350° for 45 minutes. Makes 6 baby loaves.
Preheat oven to 425°. Grease miniature muffin tins (2). Mix all of the ingredients. Fill muffin tins to make 24 tarts. Bake in 425° oven for 15 to 20 minutes.
Mix cream cheese and sour cream together well and put on bottom of a round plate with an edge. Spread cocktail sauce over cheese mixture and place shrimp on top. Serve with desired choice of crackers.
Mix all ingredients in large container. Divide and store in jars. Use 1/3 cup mixture to 2/3 cup hot water.
Cube Velveeta and put in crock-pot with slab (approximately 2 tablespoons) butter and let melt. Add small jar of chunky salsa, mild or medium, thin with milk.
Mix sugar, peanut butter and egg. Roll into balls. Put ball on ungreased cookie sheet. Push Kiss in middle of each. Bake at 350° for 5 minutes. Let stand on sheet 5 minutes before removing to plate or cooking rack.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Saute onion in butter; add vinegar, then the brown sugar, lemon juice, catsup, stock or hot water, celery, salt and Worcestershire. Cover and simmer 1 hour. Add water or more stock, if necessary.
Dissolve Jell-O and sugar in hot water. Pour syrup in jug. Add 1 teaspoon almond flavoring. Add 1 gallon water and 2 (2 liter) drinks.
Preheat oven to 350°. Brown pork chops in skillet. In the meantime mix soups, water, pepper, and rice in a casserole dish. Add browned pork chops and cook covered in the preheated oven for 45 min.
Stir first 5 ingredients together in a large bowl. Make a well in center and add remaining ingredients. Stir until well mixed; do not beat. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 55 minutes or until it springs back when touched lightly in center.