HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In medium saucepan, heat chips and butter. Stir in graham cracker crumbs and nuts. Press 1/2 mixture into 9 x 13-inch greased pan. In large mixing bowl, beat cream cheese, Eagle Brand milk, vanilla and egg. Mix well. Pour into prepared pan; top with remaining crumb mixture. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool to room temperature. Chill before cutting into bars.
Sift dry ingredients in mixing bowl. Make well in center. Beat together with remaining ingredients (except berries) and pour into well. Blend the ingredients, stirring gently, then add berries. Fill muffin tins 2/3 full. Bake 25 to 30 minutes. Cool and eat.
Mix flour, salt and lard together well. Beat egg, water and vinegar together and add to flour mixture. Refrigerate at least 20 minutes. Yield: 2 crusts.
Spread 1/2 dressing mix in bottom of baking dish (we use a 9 x 13-inch pan). Melt butter and pour over dressing. Add chicken or turkey (whichever you prefer). Cover with remaining stuffing. Mix can of cream of chicken soup, cream of celery soup and broth together and pour over dressing. Bake at 350° for 35 minutes.
Brown crumbled sausage; drain off fat. Add chopped or diced onion. Add chopped or diced apple and caraway seed. Heat on medium-low to low heat for about 1 hour or more, if desired. Cover saucepan.
In medium bowl, combine sugar, water, cloves, orange slices and cinnamon sticks. Microwave at High for 8 minutes or until boiling. Strain into punch bowl. Stir in wine. Garnish with additional cinnamon sticks and orange slices. Yields 6 cups.
Melt margarine in a skillet; add flour, salt and pepper. Slowly add milk and stir until thickened.
Cut baked potatoes into cubes, leaving skins on. Melt butter in saucepan on low heat. Add flour, stirring until smooth. Gradually add milk. Cook over medium heat until thick and bubbly. Add potatoes, salt, pepper, onions, bacon, cheese and chicken base. Cook until heated thoroughly. Stir in sour cream. Add extra milk if soup is too thick.
Mix and cream sugar, oleo, milk and vanilla. Add nuts; roll into balls. Use powdered sugar to dip hands into as you roll balls. Dip into chocolate, one at a time. Drop onto wax paper and refrigerate.
Combine dry ingredients in medium bowl. Combine milk and butter. Pour into dry ingredients and mix. Pour into greased 12 x 8 x 2-inch glass baking dish. Spread peaches evenly on top. Sprinkle with blueberries. Bake at 350° for 50 minutes until batter rises through fruit. Serve warm with ice cream.
In skillet, cook bacon and then remove and crumble. Cut each frankfurter into thirds. In drippings, brown frankfurters and cook onion until tender. Stir in soup, water, potatoes, green beans and thyme. Heat, stirring now and then. Garnish with crumbled bacon. Serves 4.
Drain pears and reserve syrup. Finely dice pears. Cream butter, sugar and brown sugar until light. Blend in eggs and vanilla. Sift in flour, baking powder, soda, salt and cinnamon. Add 1/2 cup pear syrup. Stir in pears, raisins and walnuts.
Combine banana, milk, honey, vanilla and ice in container of blender. Whirl until smooth. Pour into two 10 ounce glasses. Garnish with lime wedges. Great for kid's parties.
Place cooked and deboned chicken in Pyrex dish. Put crumbled cornbread in your chicken broth. Add eggs, onion, celery and sage. Pour mixture over chicken. Cook like cornbread.
Blend the sugar, eggs and oil. Sift and add the flour, baking soda, baking powder, cinnamon and dash of salt. Add the carrots and nuts (optional). Bake in a 350° oven for 50 minutes. Decrease heat to 300°. Bake 20 minutes longer. Use a greased spring-form or Bundt pan.
Mix pickle relish, juice and mayo. Layer crumbled bread, onion and tomatoes. Spoon some dressing over. Continue until all ingredients are used. Crumble bacon on top. Better when 1 or 2 days old.
Heat oven to 325°. Grease 9 x 5-inch loaf pan. In a large bowl with electric mixer, beat sour cream, sugar and butter until light and fluffy. Beat in eggs, poppy seed and orange juice until well mixed. Add flour, baking powder, baking soda and salt. Beat at low speed until combined. Spoon batter into pan and bake for 50 to 55 minutes. After cooling, remove from pan and wrap in plastic and let sit overnight.
Beat eggs; add milk. Stir in remaining ingredients. Bake in a greased 9 x 13-inch pan at 350° for 1 hour. When done baking, take from oven and leave set 10 minutes before serving.
In plastic bag place seasonings, cheese, parsley and crumbs. Coat chicken, a few pieces at a time. Oil a shallow roasting pan. Pour in water and arrange chicken. Sprinkle chicken with oil and melted margarine.
Cook linguine to taste in boiling water. Drain and set aside. Heat olive oil in saucepan and add onion and garlic. Saute until brown. Add clams, clam juice and seasonings. Cook until clams are heated through and toss with pasta.
Cream butter, sugar and Crisco. Sift dry ingredients together. Add eggs one at a time, then dry ingredients alternately with milk and vanilla. Bake for 1 1/2 hours in a greased and floured tube pan at 325°.
In a large bowl, toss cauliflower, carrots, celery, green onions and radishes. Combine all of the remaining ingredients; pour over vegetables and stir to coat. Cover and chill for several hours. Yields 12 servings.
Cook celery in oleo or butter until tender-crisp. Blend cornstarch with chicken stock, soy sauce, sesame seed and garlic salt. Cook with celery, stirring constantly, until thickened. Garnish with chopped parsley. Serves 6 to 8.
Spread in a 10 x 14-inch greased and floured pan. Put a large can of cherry or blueberry pie filling on top. Spread 6 tablespoons melted butter over top of filling. Bake at 350° for 40 minutes. Drizzle with powdered sugar frosting. Serves 16.
Finely crush chocolate wafers and sprinkle in bottom of 7-inch spring-form pan. Set aside. Position knife if food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour over crumbs in pan. Bake at 300° for 65 to 70 minutes or until cake is set. Let cool on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer to serving platter. Garnish with chocolate curls. Serves 12.
Combine first 10 ingredients in a large bowl; stir well. Add crabmeat and egg yolks. Stir well. Shape mixture into eight 3-inch patties. Dredge patties in flour. Fry in hot oil (375°) for 2 to 3 minutes or until golden. Drain on paper towels. Serve with seafood cocktail sauce and if desired, tartar sauce. Garnish with lemon wedges. Yield: 8 servings.
Alternate adding milk and flour to butter, egg, sugar mixture. Gently add 1 quart blueberries (coated with flour to keep from sinking)Pour into 8 x 12 pan and bake at 400 degrees for 1 hour. Sprinkle with granulated sugar after removing from oven. Cool and cut.
Brown ground chuck with diced onion. Add salt, pepper and garlic powder. Drain hamburger. Add parsley flakes, Worcestershire sauce, oregano and red pepper to the hamburger. Add tomato sauce. Simmer at 250° for 1 hour (electric frypan). Check and add water when necessary.
Blend cheese and margarine together until light and fluffy. Add hot pepper and Worcestershire sauce. Mix well. Stir in flour; mix to form a dough. Shape around olives, using about 1 teaspoon of dough for each olive. Place on an ungreased baking sheet. Bake in oven for 12 to 15 minutes. Makes 30.
Heat oven to 250°. On stove, bring Karo, butter, vanilla and brown sugar to a boil for 5 minutes. Remove from heat and add baking soda and vanilla. Pour over popcorn, stir well. Place in oven for 1 hour. Stir well every 15 minutes.
Mix mayonnaise, flour, eggs and milk until blended. Stir in drained, flaked tuna, diced cheese and onions (a small amount of the green leaf is colorful). Pour into pastry-lined pan. Bake 30 to 45 minutes or until the quiche tests done (solid when you touch the center).
Boil sugar and water for 6 minutes. Let cool. In large container, combine orange concentrate, pineapple, apricots, cherries, pears, peaches, oranges and sliced bananas. Mix in cooled sugar water. Freeze in containers, depending on serving size. Makes a lot. Serve icy or thawed completely.
Cook bacon until crispy. Crumble into bowl. Mix mayonnaise with bacon crumbs until thick and creamy. Set aside. Clean mushrooms; remove stems. Fill mushroom caps with bacon mixture. Bake in 400° oven for 10 to 15 minutes. Sprinkle with cheese. Bake 1 to 2 minutes more until melted. Enjoy!
Cream butter and sugar. Add eggs and vanilla. Gradually add dry ingredients. Chill (not very long, maybe an hour or two). Roll out and cut. Bake on an ungreased cookie sheet for 5 to 6 minutes at 400°. Let cool on wire rack. Ice with powdered sugar and milk.
Lightly grease cookie sheet. Heat oven to 375°. Sift dry ingredients and cut in butter. Add raisins and caraway if desired. Add buttermilk and stir with fork until moist. Turn out onto lightly floured board. Knead gently until smooth, about 1 minute. Shape into a ball and place on cookie sheet. Flatten into a 7-inch round. Press large, floured knife into center of loaf almost through to bottom. Repeat at right angles. Bake for 30 to 40 minutes, bread is done when loaf sounds hollow. Cool on wire rack. Brush with 1 teaspoon melted butter.
Mix the first 5 ingredients. Add the buttermilk, oil and egg. Pour into a hot and oiled iron skillet. Bake in a 375° oven until brown.
Mix all ingredients gently. On top, put 1 cup crushed Ritz crackers mixed with 1/4 stick melted butter. Bake at 350° for 45 minutes. Serves 8.
Heat marshmallows and milk until melted, very slowly. Mix all chopped ingredients. Mix coconut and cracker crumbs with hand. Shape into a roll. Wrap in wax paper and foil, and keep in fridge. Yields 4 rolls.
Mix all ingredients well. Roll in bite size pieces. Bake in shallow pan for 15 minutes at 350°. May be frozen. Heat before serving; serve very hot.
*If you freeze and defrost zucchini and don't remove water, it will be more moist.
Make ice cream into balls and wrap in plastic wrap and put into freezer. Using a small oven safe bowl, turning bowl upside down, wrap taco shell over bowl and bake in a 350° oven till golden brown. Cool. After cooled, remove ice cream from freezer and roll into corn flakes. Place ice cream balls into bowls and add syrup, whip cream and top with cherries.
Combine oats and sour cream. Stir in melted butter, eggs and brown sugar until well mixed. Sift together flour, baking powder, soda and salt. Stir into oat mixture until blended. Divide into 2 greased 12-cup muffin pans. Sprinkle with more oats. Bake at 375° for 20 to 25 minutes. Do not overcook.
Mix all ingredients together and pour in greased casserole dish. Bake at 400° for 30 minutes.
Mix well and spread half of mixture in 12 x 8-inch cake pan. Spread on 2 quarts vanilla ice cream and top with rest of crumbs. Freeze. When ready to serve, spread on 1 can of cherry or strawberry pie filling.
Dissolve Jell-O in boiling water. Add orange rind, orange juice, sugar and lemon juice. Gradually add to softened cream cheese. Blend until smooth. Chill until slightly thickened. Whip Dream Whip; fold into cheese-Jell-O mix. Pour over crumb crust. Add reserved crumbs to top. Chill until firm.
Mix graham cracker crumbs with 1 stick melted butter and press into a long cake pan or Pyrex dish.
Cook broccoli according to directions. Drain, reserving liquid. Mix soup, Cheez Whiz and vegetables until melted. Pour over broccoli mixture into greased baking dish and top with buttered crumbs. Bake at 325° for about 30 minutes.
Brown together the onions, green pepper and ground beef; salt and pepper to taste. Drain and add corn, lima beans and kidney beans. Add the catsup. Heat and serve.
Flour may be kneaded in when ready to roll. Roll out and cut thimble size. Bake at 350° for 10 minutes until lightly browned. Eat by the hands full.
Cook sauerkraut, bacon and onion until kraut is tender. Cook macaroni according to package directions. Drain well. Cook stir-fry pork in tablespoon of oil. Add parsley flakes, pimento, garlic salt, salt and pepper. Mix cornstarch with cup of chicken broth; cook until thickened. Combine macaroni, sauerkraut mixture and thickened broth. Heat and eat.
Shred entire zucchini. Removal of seeds and peeling is optional. Mix zucchini, egg and sugar together, then add Bisquick. Mix thoroughly. Drop spoonfuls of batter onto hot griddle, slightly oiled. Cook approximately 1 minute on each side.
Bring Karo syrup to a boil. Remove from heat and add peanut butter. Mix well. Add captain Crunch cereal and stir. Spoon out, let dry and enjoy.
Combine sugar, salt, cornstarch, mix well. Add water and cook until thick and clear. Add gelatin. Let cool; pour half in cooled crust. Sprinkle 2 tablespoons sugar over berries in a large bowl and toss slightly to coat and spoon over filling in crust. Cover with the rest of filling and place in refrigerator to set. Top with Cool Whip and decorate with a few berries.
Mix ingredients in order given. Pour in a greased and floured pan. Bake at 350° for 45 minutes for a 9 x 13-inch pan.
Cream egg yolks with sugar	until thick and lemon colored. Dissolve instant coffee in hot water, add gelatin and dissolve. Blend into egg yolks and sugar.	Heat in double boiler over boiling water, beating continuously until mixture begins to thicken.	Add whiskey and beat until thick and creamy. Remove from heat	and cool; stirring frequently. When mixture is at point of setting, whip 1 1/4 cups cream and fold in. Whip and fold in egg whites. Pour into 7-inch souffle case with 3-inch paper collar tied around it. Oil a jam jar and press down into center of pudding. Chill to set. Remove paper collar and jar. Fill center with 1 cup cream, whipped and 2 tablespoons crushed walnuts. Decorate	exposed sides of pudding with chopped walnuts. Serves 10 to 12.
Combine yeast, water and butter (do not stir). Add sugar. Sift flour. Add eggs and salt; mix thoroughly. Cover and store in refrigerator 6 to 8 hours or overnight. Knead thoroughly. Sprinkle flour; roll out. Cut out and dip each roll in melted butter. Put in pan. Let set in warm place for rising (at least 2 to 3 hours). Bake in hot oven 10 minutes.
Blend the softened cream cheese and milk together. Add the dried beef, onion, green pepper, pepper and sour cream. Spread into baking dish and sprinkle nuts on top. Bake in preheated oven at 350° for 15 minutes. Serve with crackers. Yields 1 1/2 cups.
Drain; dice pimentos. In a 12-inch skillet over medium-high heat, cook ground beef, green pepper and onion, stirring often until meat is browned and pepper and onion are tender. Stir in water, tomato paste, pimentos and sauce mix over high heat; heat to boiling. Reduce heat to low. Cover; simmer 15 minutes.
Boil vinegar, sugar and oil. Add chopped cabbage. Let sit overnight in refrigerator.
Saute shrimp in hot oil over medium high heat for about 4 minutes. Add vegetables to shrimp and cook until shrimp and vegetables are tender, about 4 minutes more. Finish with a dash of soy sauce and Worcestershire sauce. Deglaze pan with sherry. Serve over pasta of choice. Can also be served as a pasta salad.
In 2-quart casserole dish, cook and drain broccoli. Stir in 1/2 stick butter and Velveeta cheese until melted. Crush Ritz crackers and mix with 1/2 stick melted butter. Spread on top. Bake in oven at 350° for 20 to 30 minutes.
Place chicken in baking dish. Season with salt and pepper. Bake at 400° for 30 minutes. Drain pineapple; reserve 2 tablespoons liquid. Combine reserved liquid, 57 sauce and honey. Pour over chicken. Bake additional 25 minutes, basting occasionally. Arrange pineapple over chicken and bake 10 minutes longer. Drain excess fat from sauce. Spoon sauce over chicken. Makes 4 servings.
Butter baking dish. Pour into buttered pan. Crumble cracker crumbs on top. Melt 1 stick of butter and drizzle on top of cracker crumbs. Bake at 350° until brown.
Drain mushrooms, adding water (if necessary) to liquid to equal 1 1/2 cups of liquid. Combine liquid, bread crumbs, egg, salt and pepper. Let stand 5 minutes. Add ground chuck, oregano and half the mushrooms; mix lightly. In a 9-inch pie plate, form a "meat" crust. Cut the Mozzarella cheese into 8 triangles; layer over meat. Top with pizza sauce, onion, green pepper and remaining mushrooms. Dash with oregano. Bake at 350° for 55 minutes. Top with remaining cheese. Bake 5 minutes.
Pop the 1 cup popcorn and set aside in very large pan or roaster. In large glass batter bowl, place all ingredients. Microwave on High for 4 minutes. Stir. Microwave on High for 7 minutes. Stir and pour over popcorn. Stir to mix, then pour out on waxed paper to cool. Do not use cheap margarine!
Preheat oven to 350°. Combine flour, oats, soda, cinnamon and salt. Set aside. Cream butter; gradually add sugars, beating well until light and fluffy. Add egg and vanilla. Mix well. Alternate additions of dry ingredients and pumpkin. Mix well after each addition. Stir in chips. For each cookie, drop 1/4 cup of dough onto lightly greased cookie sheet. Spread into pumpkin shape. Add dough to form stem. Bake at 350° for 20 to 25 minutes. Makes about 32 large cookies.
Place tortillas on lightly greased baking sheets. Brush with margarine. Combine sugar and cinnamon. Sprinkle on tortillas. Bake at 350° for 10 minutes. Cool and store in an airtight container. Serve with vanilla frozen yogurt and Kahlua, if desired. Yield: 2 dozen.
In medium saucepan, stir together sugar and syrup cook and stir over medium heat until sugar dissolves. Stir in peanut butter until smooth. Stir in popped corn and peanuts, if desired. Drop by rounded teaspoon on wax paper. Cool until firm.
Bring ingredients to boil on stove. Simmer in crock-pot for 4 hours. Serves 12.
Mix all ingredients. May be used to baste ribs, chops or chicken as they grill. Also good on Sloppy Joes. Stores well in refrigerator.
Cream together the sugar and soft butter (not melted) and add eggs. Cream together. Melt chocolate chips; pour into sugar mixture. Add vanilla and mint. Beat until creamy. Drop by teaspoonful on waxed paper; let harden, then wrap as desired.
Preheat oven to 350°. In large bowl, combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in cherry pie filling, chocolate bits and nuts. Pour into greased and floured Bundt pan. Bake 1 hour or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool completely. Put it on a fancy plate and sprinkle with confectioners sugar.
Thaw strawberries just a little. Layer ingredients in a compote: bananas,	strawberries, pineapple, pie filling. Stir when ready to serve. Easy to prepare, easy to eat and no leftovers to worry about!
Cream shortening. Add sugars slowly. Add beaten egg and flavoring. Add all dry ingredients sifted together. Heat waffle iron (not too hot) as for breakfast.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain; crumble and set aside. Preheat oven to 425°. Lightly grease a 9 x 13-inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes until bubbly and rolls are baked. Makes 12 servings.
Use juice of fruits (one can) and mix with pudding mix. Add fruit; chill and serve.
Mix the peach juice and all the other ingredients together; let come to a boil. Remove from heat and let cool slightly. Add the peaches and let stand overnight before serving.
Mix first five ingredients well. Separate rolls. Spread rolls with butter and add about 1 tablespoon salmon mixture. Roll up, starting with wide end. Place on ungreased baking sheet. Bake at 375° for 15 to 20 minutes. Serve hot with Cheese Sauce.
Preheat oven to 450°. Grease baking sheet. Stir flour, powder and salt together in bowl. Using 2 knifes or pastry blender, cut butter into flour mixture. Stir in milk, forming soft dough. Roll dough on floured surface to 3/4-inch thickness. Cut rounds with biscuit cutter. Place on cookie sheet. Brush tops with milk. Bake 12 to 15 minutes until light brown. Slice and sweeten berries to taste. Split each biscuit in half; cover with berries. Top with whipped cream. Garnish with whole berries.
Cook meat, salt, onion and green pepper until meat is brown. Cook macaroni until tender. Mix all together in casserole dish. Bake at 350° for 1 hour.
Line 24 muffin cups with paper liners. In a medium bowl, combine the butter and brown sugar; mix well. Beat in the eggs, cinnamon and nutmeg. Blend in thoroughly. Stir in the salt, baking soda and flour alternately with sour cream and cranberry sauce. Do not overmix. Fold in nuts. Fill muffin cups 1/2 to 2/3 full. Bake in a preheated oven (350°) 20 to 25 minutes. Cool completely. Frost with Buttermilk Icing.
Combine first 2 ingredients in a large bowl, then add all other ingredients and beat for 1 minute. Bake in a greased and floured Bundt pan at 325° for 70 minutes. While warm, prick cake with fork so frosting can drizzle in.
Stir into the corn the flour, salt, sugar and butter. Add eggs to cream and stir into the corn. Pour into a buttered 1 1/2-quart shallow pan. Bake at 325° for 45 minutes. Stir from bottom 3 different times while baking.
Mix flour, brown sugar, baking powder and baking soda. Add chopped nuts and raisins. In separate bowl, mix bananas, oil, eggs, vinegar and vanilla. Add to flour mix. Bake in an 8 or 9-inch cake pan, greased, at 400° for 30 minutes or until done. Be careful not to overbake.
Heat oven to 375°. Cream the margarine and sugars until fluffy. Add flour and mix until it is absorbed. Add eggs, one at a time, and mix well after each addition. Mix corn syrup, salt, vanilla and bourbon into the batter. Fold in nuts and chocolate chips. Immediately pour into pie crust and bake 40 minutes. Pie should be set, but not runny. Remove from oven and let cool about 30 minutes before serving.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk for 1 to 2 minutes, until well blended (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours.
Caramelize 1/2 cup sugar in skillet on medium heat; when brown add water. Cook until all hardened particles are melted; set aside.
Heat oven to 350°. Grease and flour tube pan, 10 x 4-inch or 12-cup Bundt pan. Measure butter, sugar, eggs and vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 5 minutes on high speed scraping occasionally. On low speed, mix in flour, baking powder and salt alternately with milk. Pour into pan. Bake 70 to 80 minutes or until wooden pick inserted comes out clean. Cool 20 to 25 minutes; remove from pan.
Put ingredients in a microwave-safe bowl and microwave for approximately 2 minutes, stirring a couple of times. When melted, mix real well and pour in a greased pan. Refrigerate and slice into bite-size pieces.
Toss chicken breasts with flour and garlic salt; brown in heated olive oil. Add chicken broth; cover and cook slowly for 15 minutes. Drain pineapple, saving syrup. Combine syrup with curry, ginger and cornstarch. Blend in soy sauce, catsup, vinegar and honey. Pour over chicken and simmer, uncovered, 20 minutes longer, or until barely tender. Add drained pineapple and pea pods. Cook 5 minutes longer, or until done. Arrange chicken with peas and sauce on serving platter. Sprinkle with green onion slices. Makes 6 servings.
Combine cheeses in bowl. Blend well. Add remaining ingredients except chili powder; mix well. Shape into ball. Coat with chili powder. Chill, wrapped in foil, until firm.