HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine cream cheese and sugar; beat well. Blend in cocoa. Add eggs and vanilla; blend well. Blend in whipped cream. Pour into crust. Bake at 350° for 35 to 40 minutes; cool to room temperature. Cover and chill for several hours. Top with cherry pie filling before serving.
Prepare and cook dry fettuccine in large pot of boiling salted water, 6 to 8 minutes just until al dente (tender yet firm to taste); remove from heat. Drain well; return to dry pot. Place butter and cream in large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, if necessary. (Do not let sauce bubble or cheese will become lumpy and tough.)
Mix pineapple, cheese, sugar and flour; pour into casserole dish. Spread crushed crackers on mixture; pour melted butter on top. Bake at 350° for 30 minutes.
Prepare instant pudding as directed on package, using only 1 cup milk. Blend in 1 1/2 cups thawed Cool Whip and 1/4 cup chopped nuts. Spoon into a cooled, baked pie shell. Garnish with 1/2 cup Cool Whip. Sprinkle with additional nuts, if desired. Chill at least 1 hour before serving.
Cook pork and beef in water until fork-tender; shred. Add catsup, pickle relish, Worcestershire and paprika to meat. Add just enough broth to desired consistency. Makes 24 servings.
Mix in order given. Fill cookie press using smallest star plate. Shape into wreaths on ungreased baking sheets. Bake at 325° for about 10 minutes, watching closely so cookie will not be too brown. When cool, you may wish to ice them with Confectioners Sugar Icing and decorate with red hots for holly berries. Makes about 180 wreaths.
Cut tomatoes in half. Place cut side up in a shallow baking dish. Add salt and pepper. Combine remaining ingredients. Spread a portion on top of each tomato. Bake at 400° for 15 minutes.
Mix and sift together first 5 ingredients. Add milk, egg and shortening. Bake in shallow buttered 8 x 8-inch pan at 425° for 20 minutes. Can bake in muffin pan if desired.
Saute onion, green pepper and celery in oil. Stir in soup, tomatoes and milk. Mix well. Stir in turkey. Layer turkey mixture, tortillas and cheese in a greased casserole dish. Begin with the turkey mixture and end with it. Top with cheese. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Mix all ingredients and pour into an unbaked crust. Bake at 325° for 1 hour.
In a shallow 1-pint casserole, combine Brussels sprouts, bouillon, nutmeg and pepper. Sprinkle with cheese and bake at 425° for 10 to 12 minutes. Makes 2 servings.
Cook franks until fully cooked. In deep fryer, add mixture of remaining ingredients and fry until golden brown. If mixture is too thick to dip, add water.
Line pan with English muffins. Mix eggs and sour cream; pour over muffins. Put cooked sausage on top of eggs. Put Cheddar cheese on top. Bake at 350°.
Beat eggs. Add sugar and whip until light and fluffy. Add oil. Stir baking soda into buttermilk. Alternately add flour and buttermilk mixture into batter. Add remaining ingredients. Pour into a greased Bundt pan and bake at 350° for 60 minutes or until tests done.
Mix sugar, milk, salt, syrup and water. Cook in iron skillet, for best results, until mixture forms soft ball in cold water. Remove from fire and add peanut butter. Stir until creamy and loses glazed look. Pour into lightly greased square cake tin. When almost cold, cut in squares of 1 inch.
Dissolve jello in hot water. In bowl, beat cream cheese; stir in vanilla, oranges, pineapple, soda and nuts. Let it set. Then stir in Cool Whip. Place in 13 x 9 x 2-inch pan. To serve: Cut in squares and place whipped cream on top.
Bake pie shell in moderately slow oven (325°) for 20 minutes or until firm and delicately browned.
Add water to raisins. Boil for 5 minutes. Cool. Cream shortening with sugar. Add eggs and beat well. Add vanilla and cooled raisin mixture. Add nuts. Sift together flour, baking powder, soda, salt, cinnamon, nutmeg and allspice. Add to raisin mixture and blend. Drop by teaspoon on greased cookie sheet. Bake at 400° for 12 to 15 minutes. Makes 60.
Drain beets, then put them in a glass jar. Bring to boil sugar and vinegar, stir and add this mixture to jar. Refrigerate overnight.
Dissolve yeast and 1 tsp. sugar in warm water in large bowl. Let stand 5 minutes or until mixture is bubbly. (If yeast does not bubble, it is no longer active and dough will not rise.)
Clean broccoli; cut in 1/2-inch pieces. Steam broccoli in 1/2 cup water until tender. Do not drain; set aside.
Heat oven to 350°. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8 or 9-inch square pan. Press over bottom and 1/2-inch up sides to form crust. Place cheese and bacon in bottom of pan. Beat eggs and milk. Pour over bacon and cheese. Separate remaining dough and arrange in triangles over egg mixture. Do not seal. Bake for 30 to 35 minutes or until golden brown and filling is set.
Cook haupia as directed on the back of the coconut milk can (uses cornstarch, salt, sugar and water). Add vanilla after haupia is cooked. Take out 1 cup of cooked haupia and stir chocolate into it (more for extra dark chocolate). Pour remaining haupia in a pan. Drizzle chocolate mixture over poured pan of white haupia. Pull a knife zigzag through the haupia to marbleize the chocolate. Refrigerate to set.
Combine flour, sugar, baking powder, cream of tartar and salt in bowl. Cut in shortening until crumbly. Stir in egg and milk, mixing to form soft dough. Knead lightly on floured surface. Roll to 3/4 inch thickness. Cut with biscuit cutter. Place on baking sheet. Bake at 475° for 12 to 15 minutes or until light brown. Yields 12 biscuits.
Beat eggs and sugar, mixing well. Add flour and baking powder. Add dates and nuts. Mix gently. Pour into greased 8 or 9-inch square pan. Bake at 350° about 15 to 20 minutes or until golden brown. When cool, break into pieces. Mix in drained pineapple. Add whipped cream atop. Serve in sherbet glasses.
Cream oleo, eggs and sugar. Add flour, cocoa, vanilla and nuts or coconut. Bake in 9 x 13-inch greased pan in 350° oven for 40 minutes. Remove from oven and spread 1 jar marshmallow cream over top. Cool and frost.
Put all ingredients except flavoring in top of double boiler and cook for 7 minutes. Add flavoring.
An herb-seasoned spread in the pan crust filled with a hearty chicken and vegetable mixture.
Mix and form into fingers or balls. Bake at 350° for 25 to 30 minutes. Roll in 4x sugar.
Marinate quail breast overnight in Italian dressing. Split breast on both sides of bone; stuff with the jalapeno pepper slices. Drizzle mixture of melted butter and picante sauce over each breast. Wrap 1 slice bacon around each quail; secure with toothpick. Wrap in heavy foil. Bake for approximately 2 hours at 300°. Best results when put on smoker or pit for 2 hours.
In a small bowl combine cream cheese, dill and garlic powder. Blend well. Spread about 1 tablespoon mixture on each tortilla. Top each with carrot, broccoli and onions. Roll up each tortilla and cut in half.
Beat eggs. Add corn meal and softened margarine. Beat together. Add other ingredients. Mix well. Add salt and pepper. Bake in a greased 9 x 13-inch pan at 400° for 30 to 40 minutes.
Cream butter and sugar together. Add eggs, flour and add milk and vanilla.	Divide batter into equal parts. Cook 2 plain layers. Into the	other half put raisins, nuts and spices. Stir well.	Bake 2 more layers. Bake at 350° for 30 minutes. Put together with Filling.
Combine all ingredients and pour into a greased 13 x 9 x 2-inch baking pan or dish. Bake at 325° for 1 hour and 15 minutes. Can be made ahead, put in a pan, covered with heavy foil and refrigerated up to 24 hours, then reheated to serve. Makes 12 servings.
Combine butter, flour and sugar together. Beat egg; add milk. Add to creamed mixture. Cook in top of double boiler until thickened, stirring constantly. Cool; add vanilla. Pour into baked pastry shell and chill. Makes one (9-inch) pie; spread with whipped topping.
A grandmother is a lady who has no children of her own, so she likes other people's girls and boys. A grandfather is a man grandmother. He goes for walks with the boys and they talk about fishing and tractors and like that. Grandmothers don't have anything to do but be there.
In 3-quart saucepan, melt 1/4 cup butter. Stir in flour; cook until smooth, 1 minute. Stir in milk, cream cheese, salt, pepper and mustard; cook until thick, 3 to 4 minutes. Add Cheddar cheese and mix. Add elbow macaroni. Pour into 2-quart casserole. Mix bread crumbs and melted butter; sprinkle over top. Bake at 400° for 15 to 20 minutes.
Mix well into Ricotta all ingredients. Turn into pie crust. Top with lattice effect. Sprinkle with nonpareils. Bake at 350° for 3/4 to 1 hour.
Stir preserves first for easier mixing. Drain all canned fruits. Add pineapple, apple, diced peaches, halved cherries, marshmallows and pecans to apricot preserves, then fold in gently the mandarin orange slices. Oranges will break up easily. Refrigerate. Make up early in the day for softer marshmallows.
In a medium bowl, combine the oil, marjoram, pepper and nutmeg. Add the orange sections, radishes and green onion; toss well. Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally. Wash the spinach. Pat it dry with paper towels and tear it into bite size pieces. Just before serving, add the spinach and vinegar to the chilled ingredients. Toss well.
Brown sausage. Wash zucchini; cut off ends. Do not peel. Cook in boiling, salted water for 5 minutes. Halve lengthwise and remove pulp with spoon. Combine pulp, bread crumbs, sausage, cheese, onion, parsley, salt, pepper and eggs. Fill zucchini shells and top with sauce and Mozzarella cheese. Bake at 350° for 30 minutes.
Preheat oven to 400°. Grease muffin tins with a small amount of oil or use paper liners. Measure and sift flours, baking powder, salt, sugar and spices into a large bowl. Stir in corn meal or wheat germ.
Brown ground beef and onion in skillet. Drain. Layer half of Tater Tots in bottom of a 13 x 9-inch baking dish. Put meat mixture on top of the Tater Tots. Mix soups together and spoon on top of the meat. Top with the rest of the meat. Top with the rest of the Tater Tots. Bake at 350° for 40 minutes. Remove from oven and sprinkle cheese on top. Bake for 5 more minutes or until cheese has melted. A great dish to bring to a dish supper. Serves 8 to 10.
Boil chicken until done. Save 1 cup of broth. Cut up chicken in bite size pieces; set aside. Crumble up cornbread fine; pour melted margarine over cornbread. Set aside. To meat, add 1 cup of broth, soups and sage; mix well. Mix all with cornbread. Put in baking dish. Bake at 325° until golden brown and bubbly.
Grease and flour a Bundt pan. Preheat oven to setting as directed on the cake mix box. In a mixing bowl, blend together cake mix, nuts, raisins and vanilla. Substitute one-half the liquid required in the cake mix with rum. Bake the cake according to package directions. Set aside to cool. When cool, remove cake from Bundt pan and place on a plate. At this time additional rum can be sprinkled on the cake for more flavor. Prepare a glaze in a pot atop the stove consisting of the butter, sugar and 1/2 cup rum. Heat and stir until smooth. Be careful as the rum may catch fire! Spoon the glaze mixture over the cake. The cake is best served chilled.
Cream margarine and Crisco well. Add eggs one at a time, beat after each egg. Add sugar, beat well. Add flour and flavorings. Pour into tube pan. Bake 30 minutes at 350 degrees then turn oven to 325 degrees for 30 minutes.
Thaw bread dough. Pull apart loaf of bread into walnut size chunks. Place in generously buttered 9 x 13-inch pan. Sprinkle with brown sugar, cinnamon and dry pudding. Pour butter and milk over top. Pull apart second loaf of bread and arrange evenly on top. Bake at 350° for 20 to 25 minutes.
Toss together and set aside the sugar, blueberries and flour. Mix all ingredients together, except egg whites and blueberries. Add egg whites and mix again. Then stir in blueberries. Bake at 350° for 1 hour.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender. Cover and blend for 3 minutes.
Place pecans in greased pan. Place rolls on top of pecans; let rise overnight. Next morning, cook butterscotch pudding. Add butter, brown sugar and cinnamon. Bring to boil over low heat. Pour mixture over rolls. Cover and bake at 350° for 1 hour.
In a double boiler or microwave, melt chocolate over low heat; cool for 10 minutes. In large bowl, cream sugar, butter and eggs until smooth. Beat in the cooled chocolate until well blended. Gradually add the flour and salt; mix until smooth. Stir in nuts. Cover and chill until firm, about 1 hour.
Mix Kool-Aid, Jell-O, sugar and hot water. Then add cold water; stir until all is dissolved. Pour into molds or ice trays. Chill until frozen.
Boil for 2 hours. Add 3 cups of sugar and cook 15 minutes more. Put in hot jars.
Brown sausage; drain and crumble. Set aside. Place crescent rolls in bottom of pan. Place sausage on dough and cover with hash browns. Pour blended eggs with salt and pepper to taste over potatoes. Top with cheese. Bake at 375° for 25 to 30 minutes.
Mix well. Bring to a boil and cook for only 2 1/2 minutes. Add 1 teaspoon vanilla and beat until thick.
Heat tomatoes and chilies, soups and Velveeta cheese until cheese is melted. Add cubed chicken to cheese mixture. In a 9 x 13-inch pan, layer chicken and cheese mixture, layer of onion and layer of crushed Doritos. Repeat layers, ending with a layer of chicken and cheese mixture. Heat at 350° for about 30 minutes or until bubbly. Can be put together the day before and heated the next day.
Place chicken and potatoes on cookie sheet. Add oil on top. Sprinkle garlic powder or garlic on top. Bake in a 375° oven until potatoes are golden brown, about 1 to 1 1/2 hours. Sprinkle with Romano cheese and bake 5 minutes more.
In a large saucepan, slowly heat 4 cups milk with the chocolate just until bubbles form around edge of pan. In a small bowl, combine cornstarch, sugar, salt and remaining milk; mix well. Gradually stir cornstarch mixture into hot milk; bring to boiling, stirring. Boil 1 minute, stirring constantly. Remove from heat. Add vanilla. Spoon one-third of the chocolate pudding into a 2-quart bowl or souffle dish. Top with one-third of the crumbs. Set aside 1/2 cup cherry filling. Gently spoon half of remaining cherry filling onto crumbs.
Layer lettuce, onion and peas. Spread mayonnaise. Layer cheese; sprinkle Bac*Os. Refrigerate overnight to marinate. Keeps several days.
Boil 2 bouillon cubes in 2 cups water. Add broccoli and cook 15 minutes. Saute onions and/or mushrooms in margarine. Mix flour into cold milk and evaporated milk. Cook with sauteed mix until thick. Add sliced Velveeta cheese. Stir until melts. Add broccoli. Stir on low heat until thick (about 20 minutes).
Grease and flour 10-inch tube pan. Cream margarine and 2 1/4 cups sugar until light; add egg yolks one at a time, beating well. Add vanilla, lemon and almond extracts. Stir together flour and baking soda, then add to batter mixture alternately with sour cream. Mix well; stir in pecans. Beat egg whites until stiff peaks form; add 1/2 cup sugar and fold egg whites into batter. Bake in a 325° oven for 1 hour and 20 minutes.
Mix Cool Whip and soft cream cheese; add sugar and blend thoroughly to dissolve sugar. Add chocolate syrup. Shred candy bar with paring knife over the pie.
Preheat oven to 400 degrees. Lightly grease a baking sheet. Separate dough into two long rectangles. Place these rectangles with long sides together and press the edges and perforations to seal. Roll to a rectangle about 10x15 inch. Combine the pineapple spread with the spices. Mix well. Spread on the dough and roll up jelly-roll fashion, starting with the 15 inch side. Cut into 1 inch thick slices. Place cut side down on baking sheet. Flatten slightly with the fingertips. Bake for 12 to 15 minutes or until the rolls are lightly browned. Remove the rolls from the baking sheet and place on a rack to cool slightly. Place rolls in a large shallow serving dish. Pour the pineapple butter sauce over the rolls.
Combine brown sugar, cocoa and water. Mix well. Pour into a 13 x 9-inch pan. Place marshmallows evenly on top. Make cake batter following package directions. Pour into pan. Top with nuts. Bake at 350° for 30 minutes. Cool on wire rack. Cut into bars or squares to serve.
Set oven at 300°. Beat eggs and sugar together until creamy. Add flour, salt and baking powder. Stir in dates, nuts and vanilla by hand. Spoon into greased 9 1/2 x 4 1/2 x 2 1/4-inch loaf pan. Cover with foil and bake on middle shelf for 1 1/2 hours. Increase heat to 325°, remove foil and bake another 15 to 20 minutes, until a toothpick comes out clean when inserted into middle of the cake. Turn out and cool completely before slicing.
Boil frozen, chopped spinach and drain water. Squeeze excess water out of spinach after cooled. Combine leek soup mix, sour cream, mayonnaise and green onion tops. Add cooled spinach to mixture and refrigerate. Cut top of round loaf of bread and hollow out, making a bread bowl. Cut up pieces of bread for dipping. When ready to serve, place dip mixture in bread bowl and serve.
Combine sugar and cinnamon; set aside. Melt margarine in a large skillet. Add Chex. Heat and stir gently until all pieces are coated. Continue to heat and stir 5 to 6 minutes. Sprinkle half the cinnamon/sugar mixture evenly over Chex; stir well. Sprinkle remaining mixture. Heat and stir 1 minute longer. Spread on absorbent paper towel to cool.
Set aside yeast, 1 teaspoon sugar and warm water. Heat milk, salt and sugar. Add milk mixture, eggs and yeast mixture to 3 cups flour. Mix well. Add anise seed and the rest of the flour, slowly mixing by hand to form a stiff dough.
Prepare cake according to package directions. Bake in tube pan. Mix together coconut, sour cream and sugar. When cake is baked, punch at least 100 holes in the hot cake. Pour coconut mixture immediately over hot cake. Let stand about 8 hours, then remove from pan.
Mix first 5 ingredients and cook until comes to a boil. Let boil until a piece comes to a small ball in a cup of water. Mix in oats and peanut butter. Drop on greased waxed paper or foil.
Mix cream cheese with egg yolks until smooth. Add milk. Mix well. Add lemon juice and rinds. Stir until thickened. Pour into crust.
Combine shortening, sugar, eggs, milk and vanilla. Beat until creamy. Add dry ingredients and mix well. Drop onto greased cookie sheet and press with glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Preheat oven to 375°. Mix ingredients. Pour into pie shell and bake for 10 minutes. Reduce heat to 300° and continue baking until golden brown, about 45 minutes.
In a small saucepan, heat 2 tablespoons butter. Add flour. Cook 1 minute. Stir in milk. Cook until mixture boils and thickens. Cool slightly. Heat oven to 400°.
Cut or chop stew beef into 1/4-inch cubes. Mix with chopped onion and green pepper. Add garlic and olive oil; brown in skillet. Add balance of ingredients, except kidney beans, in slow cooker, along with meat and simmer for 4 hours. Add kidney beans and simmer additional 2 hours. Serve.
Toast bread in toaster. As soon as it pops up, spread peanut butter on one side of each slice. The peanut butter will melt slightly on the warm toast. Cut it diagonally. Great as a breakfast food or a snack.
Cook, drain and cool pasta. Add remaining ingredients; toss and chill. At serving time, toss again.
Dip chicken pieces in melted margarine. Arrange on top of mixture of rice,	water and soups in a 9 x 13-inch dish. Bake at 325° for 1 1/2 hours or longer. Cover dish.
Mix ingredients together (except tortillas). Spread mixture onto tortillas. Refrigerate individual rolls in saran wrap. Slice and serve.
Grind ham and then cheese. Mix together in a bowl. In another bowl mix margarine, chives, parsley, dry mustard and garlic. Spread butter mixture on soft rolls (either side). Place one scoop of ham and cheese mixture on the bun and wrap in foil. Heat at 350° for 20 to 25 minutes.
Pack jars full with peppers. Boil water. Fill jars to brim cap and turn over for 24 hours, then store for eating.
Sift dry ingredients into bowl. Beat eggs, oil, buttermilk and vanilla; add to dry ingredients. Blend well. Add the rest of ingredients. Bake in greased and floured 9 x 13-inch pan at 350° for 45 minutes. Remove from oven. With fork, poke holes in top to cover surface. Immediately spread with hot Buttermilk Glaze or Cream Cheese Frosting.
Saute cubes of meat in butter along with the onions, then add soup. Simmer for 1 hour, then add mushrooms and garlic salt. Simmer 30 minutes longer. Take off heat and stir in sour cream. Serve over rice or noodles.
Mix cream, sugar and butter. Bring to a boil and let boil 10 minutes. After boiling point is reached, add Karo. Boil until it forms soft ball in water. Add vanilla; stir until creamy. Add nuts and cherries. Pour into greased pan.
Preheat oven to 350°. Pour melted butter in 13 x 9-inch baking pan. Sprinkle graham cracker crumbs over melted butter. Pour condensed milk evenly over crumbs. Sprinkle chocolate chips, coconut and nuts evenly over mixture; press down firmly. Bake for 25 to 30 minutes or until lightly brown. Allow to cool before cutting into squares. Makes 30 squares.
Mix commercial sauce with tomato catsup in a 1 to 1 ratio. Add brown sugar. Add the sweet pickle juice to thin (replaces vinegar, the pickle juice is the secret ingredient). Heat the sauce preparation to boil. Excellent for pork ribs, chicken, chops or beef.
Brown the ground beef, celery, onion and green pepper. Add remaining ingredients and bake at 250° for 2 hours. Serve on hamburger buns.
In skillet, cook meat, onion and garlic until meat is brown and onion is tender; drain. Stir in Worcestershire sauce, salt and pepper. In saucepan, combine meat mixture, tomato sauce, rice and chili powder. Cook over medium-high heat for about 10 minutes, or until hot and bubbly, stirring occasionally. Stir in half of the cheese until melted. Spoon onto a plate. Top with remaining shredded cheese.
Blend butter and flour; add broth and milk. Cook, stirring constantly over low heat & sauce is thick. Saute onion in a little butter, add rest of ingredients to sauce. Add sherry (optional). Serve in pasta shells.
In bowl, combine flour, sugar, baking soda, baking powder and cinnamon. Add carrot, oil and eggs. Beat with an electric mixer until combined.
Soak cucumbers in brine that will float an egg for 5 days. 2 cups of salt to 1 gallon of water. Then drain and put into a clean churn or earthenware large jars and sprinkle over the top one tablespoonful of powdered alum to each gallon of cucumbers; cover with boiling water. Let stand for 24 hours, then drain and reheat the solution and pour back on them for 24 hours. Split the cucumbers as desired and cover with syrup.
Mix sugar, milk, marshmallow cream, margarine and salt in a heavy 2-quart saucepan. Cook, stirring constantly, over medium heat to a boil (when mixture is bubbling all over top). Boil and stir 5 minutes more. Remove from heat. Stir in chocolate pieces until completely dissolved. Stir in vanilla and nuts. Spread in buttered 8-inch square pan. Makes 30 pieces.
Cook broccoli until tender in water; cool. Then puree broccoli and cooking water in blender. Melt margarine. Saute onion in it until transparent. Blend flour into margarine and onion mixture; cook until foamy. Stir in milk. Gradually bring to a boil, stirring constantly.
Beat butter and cream cheese at medium speed about 2 minutes or until soft. Slowly add sugar and beat about 7 minutes. Add eggs, one at a time, beating until yellow disappears. Gradually add flour until blended. Add flavorings, pecans and morsels. Spoon batter into a greased pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick comes out clean. Let cool a little. Pour the topping over cake while warm.