HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine softened cream cheese, margarine, sugar and vanilla, mixing well until blended. Add eggs; mix on a low speed. Gradually add flour, sifted with baking powder, mixing at low speed, until blended. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 325° for 1 hour and 20 minutes. Cool 5 minutes. Remove from pan. Sprinkle with confectioners sugar.
Mix all ingredients thoroughly. Drop by tablespoonfuls onto cookie sheet lightly sprayed with nonstick spray. Press rounds gently with a fork. Bake at 350° for 8 to 10 minutes. Do not overbake! Cool and enjoy!
Arrange peaches in 8 x 8 x 2-inch pan. Place 1/4 cup peach syrup over peaches. Mix remaining ingredients until crumbly. Sprinkle over peaches. Bake in preheated oven at 375° for 20 to 25 minutes until topping is golden brown.
Cook broccoli. Combine remaining ingredients, except broccoli, melted butter and bread crumbs. Add broccoli; mix well. Use a 2-quart casserole dish. Place mixture in dish; top with buttered bread crumbs. Bake at 350° for 30 minutes.
Heat oil in large pot. Add onion, garlic, carrots, celery and leek. Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes; stir in broth, parsley, basil, oregano, salt and pepper. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes. Stir in beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer for 30 minutes and serve with Parmesan cheese.
In large mixing bowl, combine all dry ingredients. Mix well. Combine remaining ingredients and add to flour mixture, mixing until well blended. If desired, chill dough for easier handling. Heat oil to 360°. Toss dough on well floured surface until no longer sticky. Roll out half of the dough at a time to 1/4-inch thickness. Cut with doughnut cutter. Fry in deep hot oil for 1 to 2 minutes on each side until golden brown. Drain on paper towels. Shake a few doughnuts at a time in a bag of powdered granulated sugar or cinnamon sugar or dip in your favorite glaze. Yield: 32 doughnuts.
Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve on buns with additional sauce, if desired.
Combine corn, soup, salt and pepper. Turn into a greased 1-quart casserole. Dot with butter; sprinkle shredded cheese over top. Bake in a slow oven (325°) for 25 minutes or until heated through. Makes 4 to 6 servings.
Generously butter a 9 x 13-inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight. Preheat oven to 325°. Bake casserole, uncovered, until set, about 1 hour (tent with foil if top begins to overbrown). Makes 12 servings.
Pour small amount of cooking oil in baking pan. Roll ball of dough in oil. Make biscuits. Place in pan. Bake in 400° oven until brown.
Beat eggs and sugar. Stir in oleo, potatoes and buttermilk. Sift flour, baking powder, soda, salt, cinnamon and nutmeg. Add to egg mixture and blend well. Chill for 2 hours. Roll 1/2-inch thick. Cut into rounds with doughnut cutter. Fry in deep hot fat for a few minutes on each side or until light brown. Drain and dust with sugar.
Drain pineapple and oranges. Top with 8 ounces softened cream cheese.
Mix first 8 ingredients. Chill. Roll into balls, then roll in powdered sugar. Bake at 350° for 12 minutes.
Cook onions in salad oil or melted fat in large skillet over medium heat until soft. Add ground beef and 1 teaspoon of salt. Cook and stir until beef is lightly browned or use 2 1/2 cups chopped leftover,	cooked	beef, pork, chicken or turkey instead of ground beef and do not brown). Add tomato sauce, prepared mustard, pepper sauce, vinegar and water. Let simmer, uncovered, for 10 to 15 minutes. Serve large spoonfuls on toasted halves of hamburger buns.
In large bowl combine ketchup, tomato juice, salt, black and red pepper, eggs, bread crumbs, onions and 2 teaspoons mustard. Mix well. Add beef, then mix gently. Line a 9 x 5-inch pan with foil. Press in beef mixture.
Saute onions, celery and mushrooms in margarine and add cooked broccoli, lemon juice and cayenne. Mix mushroom soup and cheese into broccoli mixture. Cook over low heat until cheese is melted. Serve in a chafing dish.
Mix all ingredients together and pour into pie shell. Bake at 425° for 15 minutes; reduce heat to 300° and bake for 30 minutes.
Cook beef and drain. Mix with other ingredients and bake for 1 hour at 350°.
Combine all ingredients; store in airtight container. Use in stew, chowder or sandwich spreads. Yield: 1/4 cup.
Brown ground beef, pork, onions and garlic. Then add tomatoes, tomato sauce, parsley flakes, sugar, salt and basil leaves. Simmer 1 hour.
Stir together lemon juice and condensed milk. Line dish with vanilla wafers. Layer in order: bananas, pineapple, milk mixture, Cool Whip, coconut, nuts and cherries. Refrigerate until ready to serve.
Boil 1 head cauliflower in salt water. Drain. Remove to a buttered casserole and season to taste. Top with butter. Bake in oven for 20 minutes. Pour prepared cheese sauce over and serve hot.
In skillet, cook ground beef and onions until meat is brown and onions are tender. Drain fat. Stir in undrained tomatoes, kidney beans, then water, rice and green peppers. Add chili powder, salt and garlic; bring to a boil, then reduce heat. Cover and simmer 20 minutes. Top mixture with cheese and corn chips. Serve when cheese is melted.
Grease a 9 or 10-inch pie plate. Beat all ingredients until smooth or 1 minute in blender. Pour into pie plate. Bake at 350° for 50 to 55 minutes. Serve with whipped cream.
Steam vegetables until tender. Meanwhile, place cream cheese in saucepan. Cook over heat until softened, stirring constantly. Gradually add half and half, stirring constantly, over low heat until smooth. Stir in Mrs. Dash and lemon juice.
Mix all of the ingredients together. Butter will melt in warm potatoes. Pour into baking dish.
Cook sugar and syrup on High 4 minutes. Add pecans, stir and cook on High 4 minutes. Stir and add margarine and vanilla, cook 2 minutes. Add baking soda, stir and pour on a greased cookie sheet.
Crumble crackers. Melt butter and mix with crackers. Place in bottom of baking dish. Cook chicken; debone. Mix broth, soup and vegetables. Heat. Add chicken and sour cream. Pour over crust. Place biscuits on top. Bake at 350° until bubbly.
As you are boiling the water for linguine, melt butter; saute garlic in butter. Add the clams and some liquid if necessary. Add the fresh parsley. Simmer. Pour over the linguine and serve.
Cream margarine and sugar. Add rest of ingredients and mix well. Bake on greased and floured sheet pan, 11 1/2 x 18-inches, for 30 minutes at 350°. Cool on rack. Frost with buttercream frosting.
Combine all ingredients. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 30 minutes.
Saute 1 pound of shrimp pieces in virgin olive oil. Add oregano, basil and thyme. In separate pan, fry in olive oil finely chopped onions, green pepper, mushrooms and garlic. Add cooking wine, tomato sauce and Romano cheese. Bring to a boil and add 2 cups of cream. Then add cooked shrimp to mixture. Cook linguine; cool with water while straining. Then add ingredients. Add creole seasoning to taste.
Place all ingredients in saucepan. Cover and bring to boil, then simmer slowly for about 30 minutes. Serves 2. This is a Weight Watchers recipe, 1 V, 1/3 Fruit. One cup equals one serving. Sweet potatoes may be cooked like this also.
Mix flour, margarine and nuts; press into ungreased 9 x 13-inch pan and bake for 20 minutes at 350°. Cool.
Cream together sugar, shortening, egg and extract. Add flour and salt and blend well. Fold in coconut. Shape into one-inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake at 325° for 15 to 18 minutes until slightly golden around edges. Makes about 5 dozen.
Mix all ingredients except egg whites. Beat egg whites and fold into cake mixture. Bake in 3 cake pans, floured and greased.
Add 1 cup of cream with the sugar and syrup and cook it until it forms soft ball in cold water, then add the second cup of cream. Cook until it forms little harder ball in the cold water. Beat creamy; add nuts and vanilla. Pour into shallow pan and mark in squares while cooling.
Roll cube steak in flour and salt mixture. Brown on both sides in shortening; add water to meat and simmer on low until done. The meat is real tender and makes its own gravy.
Peel oriental sweet potatoes; cover with water. Boil and mash. Add sugar, butter and beaten eggs to the mashed potatoes. Mix well, while potatoes are still hot. Add milk to the mixture, little by little, mixing well to make a creamy paste. Put the paste into 12 baking cups (2 1/2 inches). Gently brush the surface with the mixture of egg yolks and Mirin. Bake at 480° for 15 to 20 minutes, until golden on top.
Heat oven to 375°. Oil cookie sheets well. Combine flour, baking soda and salt; set aside. Combine egg, water and vanilla; set aside. Blend brown sugar and oil in large bowl at low speed of electric mixer. Add egg mixture; beat until smooth. Add flour mixture in 3 parts at lowest speed. Scrape bowl well after each addition. Stir in chocolate chips. Drop dough by rounded teaspoonfuls onto cookie sheets. Bake at 375° for 7 to 8 minutes, or until lightly browned. Cool on cookie sheets for 1 minute. Remove to wire racks. Each cookie contains 74 calories and 3 grams fat.
Boil water and margarine together. Add flour and blend well; cool. Add eggs, one at a time and beat well. Spread in an ungreased 9 x 13-inch glass dish, jelly roll pan or pizza pan. Bake at 400° for 25 to 30 minutes. Prepare the pudding as directed on the box. Add cream cheese and beat well. Spread over the cream puff base. Cover with prepared whipped topping; drizzle with chocolate syrup.
In a heavy saucepan or cast-iron skillet, mix together the first 4 ingredients. Bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Cool slightly and add vanilla, nuts and Rice Krispies. Spread on cookie sheet and slice. These can also be shaped into balls the size of a walnut and roll in coconut.
Combine sugar and oil in a large bowl. Stir to mix well. Add eggs, one at a time, beating well into the sugar and oil. Sift together flour, soda, baking powder, salt, cinnamon and nutmeg. Add this mixture to the oil mixture. Stir well. Add rest of ingredients and mix well. Spoon batter into a well-greased 10-inch tube pan and bake at 325° for 1 1/2 hours or until cake tests done.
Place lettuce and romaine in plastic bag; add celery and onions. Pour Sweet-Sour Dressing into bag; add orange segments. Close bag tightly and shake until all of the contents are coated. Add almonds and shake.
Preheat oven to 375 degrees. Roll out cookie dough into a 8- inch pan. Scatter chopped pecans over cookie. Scatter chocolate chip morsels over pecans. Slice candy bars and place on top. Bake for 25-30 minutes. Serve warm with vanilla ice cream.
Heat first 4 ingredients until thickened. Cool. Place bananas on bottom of pie shell. Pour in mixture. Add coconut. Put whipped cream on top.
Drain 1 can of beans and use liquid in other can to heat beans and red pepper. When heated thoroughly, add mushroom soup.
Saute the onions in the butter or margarine, adding the mushrooms as well. Add seasonings, blend in the broth, stirring until smooth. Gradually add the milk, stirring until smooth and somewhat thickened. Meanwhile, cook and drain the spaghetti. In a buttered, shallow casserole, mix the cooked turkey pieces with the spaghetti. Pour the sauce over, blending together. Top with the cheeses, and bake at 350° for half an hour, just until the top is lightly browned. Serves 6 to 8.
Beat eggs on high speed for 5 minutes. Gradually add sugar. Stir in pumpkin	and lemon juice. Set aside.	Mix together flour, baking powder, pumpkin pie spice and salt. Fold into egg mixture. Grease a jelly roll pan (15 x 10 x 1-inch) and line with wax paper. Spread dough onto pan. Chop 1/2 cup	nuts and sprinkle on top. Bake at 375° for 15 minutes.
Clean shrimp. Cook with salt and pepper by bringing to boil and let sit in hot water for 3 to 4 minutes. Grind in meat grinder or process in food processor, the shrimp, celery and onion. Add other ingredients. Chill 24 hours. Great served on crackers or sandwiches.
Cream together cream cheese, Hidden Valley dressing and Miracle Whip until smooth, then spread on baked cool crust. Chop the vegetables and spread evenly over the cream cheese mixture. Refrigerate until set. Cut into serving size pieces.
In a large skillet, melt margarine and saute onion and green pepper until tender. Add okra, water and tomatoes. Cook on medium heat, covered, for 15 minutes. Add more water as needed as cooking progresses. Stir in corn and Tabasco. Continue to cook on simmer for 10 minutes. Salt and pepper to taste, then cook, uncovered, for another 15 minutes. Serves 6.
Saute 1/2 cup chopped onion in 1/2 stick oleo until soft. Add 1 cup raw rice; stir and add 1 can beef consomme and mushrooms.	Add 1/2 can water. Pinch of curry is optional. Bake at 350° for 40 to 45 minutes.
Mix well; turn in greased loaf pan and let rise 20 to 25 minutes. Bake in moderate oven (350°) for 1 hour.
Bake cake in a 9 x 13-inch pan. After it cools, break it up into medium size pieces. Pour Kahlua over top and let it soak 3 to 6 hours. Make mousse mix but do not refrigerate. Break Skor bars up by hand. Put into bowl by layers (cake, mousse, Skor and Cool Whip). Continue to layer until all ingredients have been used.
Stem, wash and dry spinach. Refrigerate. Tear spinach into small pieces, then chop finely. Sprinkle with salt. Blend vinegar and Tabasco and mix with spinach. Add celery, onion, chopped eggs and cheese. Blend in mayonnaise and stir until well coated. Serve on lettuce leaf. Garnish with one tablespoon shredded egg. Place 2 tablespoons horseradish on the side.
Cook beans until tender, then add rest of ingredients and bake in 350° oven for 2 hours.
Crush graham crackers and add butter. Pat in bottom of dessert dishes. Melt together marshmallows and milk. Cool, then fold in whipped cream and blueberries. Cool Whip or other nondairy whipped topping can be used instead of whipped cream. Chill and serve.
Brown meat; drain. Add onion; cook until tender. Microwave Cheez Whiz according to label directions. Stir in 1/2 jar Cheez Whiz and seasonings to meat mixture. Arrange hot noodles on serving platter; top with ground beef mixture and remaining Cheez Whiz. Garnish with chopped parsley, if desired. Makes 4 servings. Preparation time: 10 minutes. Cooking time: 15 minutes.
Combine all ingredients, stirring well. Store in an airtight container. Yield: 1 cup (enough for 6 funnel cakes).
Combine 2 cups water, yeast and sugar in small bowl; set aside to rise. Combine 9 cups flour, salt, eggs and oil in large mixing bowl. Add yeast mixture and 1 cup water. Mix well. Sprinkle 1 cup flour on board; turn out dough and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; cover and let rise in warm place until double in size (about an hour). Turn out on floured surface. Punch down and divide in half. Divide each half into 3 equal parts and form into 15-inch lengths. Place 3 lengths on a greased baking sheet and braid. Repeat with other lengths. Press ends together and turn under. Cover; let rise 45 minutes. Brush with combined egg yolk and water. Sprinkle with sesame or poppy seed. Bake at 350° for 45 minutes. Makes 2 loaves.
Combine soup, milk and eggs. Stir in 1/2 of the cheese, the bread crumbs, parsley, pimiento, onion, 1/2 teaspoon salt and dash of pepper. Chop cauliflower. Stir into soup mixture.
Melt margarine in baking dish while oven is preheating. Sift dry ingredients together. Add the brown sugar and applesauce to the melted margarine and mix well. Add the dry ingredients to the applesauce mixture. Stir with fork to mix well. Stir in vanilla. Add nuts and raisins, if desired. Mix and smooth entire surface. Bake 40 minutes for plain cake and 50 to 55 minutes with nuts and raisins. When cool, dust with sifted powdered sugar or serve with Cool Whip.
Combine all ingredients in casserole. Bake, covered, at 350° for 40 minutes. Yields 6 to 8 servings.
Mix first 3 ingredients and roll into bite size meatballs. Cook in a 325° oven until cooked through. Combine ingredients except beans in soup pot. Bring to a boil. Reduce heat. Simmer, uncovered, 20 to 30 minutes. Stir often. Add beans. Heat through.
Mix together and beat 2 minutes at medium speed. Grease a Bundt pan and bake at 350° for 50 minutes. Remove from pan and split cake into 2 layers.
Generously grease 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine berries and dry gelatin. Set aside. Combine all remaining ingredients in a bowl. Blend at low speed until moistened, 3 minutes at medium speed. Pour batter evenly into pan. Spoon berry mixture over batter. Bake in 350° oven 45 to 50 minutes. Serve warm with Cool Whip, ice cream or whipped cream.
Melt butter in casserole dish that will be used for baking the noodle pudding. Cook noodles. Beat eggs until frothy; add eggs to noodles in casserole dish. Add the rest of the ingredients; mix well. Sprinkle corn flake crumbs on top. Dot with butter. Bake at 350° for 1 hour and 5 minutes.
Combine chicken, water, salt and peppercorns in a large saucepan. Cover. Simmer 2 1/2 hours until chicken is tender. Remove chicken and peppercorns. Skim off fat. Cut chicken into small cubes. Add chicken and remaining ingredients to broth. Cover; simmer 30 minutes until rice is tender. Makes 6 to 8 servings.
Cook chicken until tender; remove the bones. Salt chicken. Put in pan and pepper to taste. Make biscuit dough. Roll out and place a layer in pan. Cook in oven until done. Repeat another layer and put back in oven. Cook until brown. Take out of oven and put on top of stove. Add sweet milk and simmer until it thickens. Simmer for 5 to 10 minutes.
Preheat oven to 425°. Combine oats, flour, sugar, baking powder and salt. Mix in milk, egg and oil, stirring gently until just moist. Fold in blueberries. Fill greased muffin tins 2/3 full with batter. Bake for 20 to 25 minutes. Makes 1 dozen.
Trim crust from bread. Mix together egg yolks, 1/2 cup sugar and cream cheese. Spread cream cheese mixture on bread slices. Roll slices jelly roll fashion and cut into thirds. Continue this process until all bread is used. Melt margarine, combine remaining sugar and cinnamon. Roll cream cheese filled bread in melted margarine and then in sugar cinnamon mixture. Freeze until needed. Bake frozen blintzes at 350° for 13 minutes. Serve at once.
Cook fettuccine according to package directions. Heat butter and half and half in 1-quart saucepan until butter is melted. Stir in remaining ingredients. Keep warm over low heat. Pour sauce over hot noodles, stirring gently until noodles are well coated.
Cook broccoli and drain. Mix with beaten eggs, soup, mayonnaise, sour cream, cheese and onion. Place in a buttered casserole dish. Crush Ritz crackers and sprinkle on top. Bake at 350° for 45 minutes.
Marinate chicken in beaten eggs for 2 hours. Put seasoned crumbs in bag and shake chicken pieces until coated. Brown in oil and drain on paper towels. Use covered casserole dish. Layer of chicken, layer of grated cheese. Pour bouillon over. Put margarine in pieces on top and bake 45 minutes at 350°.
Brown ground beef and onion. Drain. Combine the beef and the beans in a large dish. Mix remaining ingredients. In the baking dish, combine the beef and beans and mix together with the ketchup mixture. Bake about 1 hour at 350°.
On salad plates, arrange spinach leaves, chicken, fruit, celery, almond and green onion.
Combine in frying pan and saute rice, onion, pepper and butter. In large bowl, combine water or milk, soup and seasonings. Combine rice and liquid mixture and pour all into a large casserole dish. Place 1/2 chicken, cut in serving size pieces on top. Bake covered for 1 1/4 to 1 1/2 hours at 350°. Stir occasionally to check for rice drying.
Place both in frying pan and cover. Fry on medium setting. Watch carefully and stir often.
In large bowl, mix zucchini, sugar, eggs and salad oil. Then combine dry ingredients; stir into the zucchini mixture. Add raisins and nuts. Add vanilla. Place in greased bread pan and bake at 325° for 1 hour.
Cream margarine and sugar; add egg and sifted dry ingredients. Add buttermilk and baking soda. Bake in 7x7-inch pan for 35-40 minutes in 350° oven.
In medium saucepan, bring water and bouillon to a boil. Add rice. Bring back to boiling and simmer until done. (If using Minute rice, follow directions on package.)
Mix the persimmon pulp, beaten eggs and milk. Sift the dry ingredients together and pour the liquid mixture into them. Stir in melted margarine. Pour into shallow greased pan to the depth of about 2-inches. Bake for about 1 hour in a very moderate oven (300° to 325°). When cold, cut into squares and serve with whipped topping or ice cream.
Boil chicken; reserve broth. Boil spaghetti in broth. Cook pepper and onion in oleo until tender. Mix all ingredients in baking dish. Cover and cook at 350° for about 30 to 45 minutes, until bubbly.
Mix meat, onion, corn, sauce, water and seasoning; simmer for 20 minutes.
Mix dry ingredients with oil, then add crackers and stir until the crackers are coated. Store in airtight container.
Mix ingredients; cook over medium heat, stirring until mixture thickens and comes to full boil. Cool 5 minutes and put in 8-inch or 9-inch baked pie shell.
Combine all ingredients; blend thoroughly. Bake in greased baking dish at 350° for 45 to 60 minutes.
Heat oats in ungreased 9 x 13-inch baking pan in preheated 350° oven for 10 minutes. Combine oats, sesame seed, wheat germ, coconut, nuts and sugar. Add oil, honey and vanilla. Mix until dry ingredients are well coated. Bake half in ungreased 9 x 13-inch pan for 20 to 25 minutes at 350°, stirring often. Repeat for other half. Stir until crumbly. Store in refrigerator in airtight container.
Chop candied cherries and pineapple fine and mix with part of flour. Mix well and bake in 2 greased loaf pans (4 1/2 x 9-inch) at 275° for 1 1/2 hours or until turns loose from pan.
Stir together sugar, oil and egg. Stir in dry ingredients. Add vanilla. Mix well. Use 1 tablespoon of dough. Roll into ball and place on lightly greased cookie sheet. Flatten with juice glass dipped in sugar. Bake at 350° for 7 minutes.
Beat together egg yolks, lemon juice and rind and butter until thick and lemon colored. Combine sugar, flour and salt and add to egg mixture alternately with milk, beating after each addition. Beat egg whites until stiff. Blend into batter, using low speed of beater. Pour into an 8-inch square baking dish and set in pan of hot water. Bake at 350° for 45 minutes. Serve warm with Cool Whip. Makes 8 servings.
Combine soy sauce, sesame oil, garlic, onions and ginger in a saucepan. Bring to a boil to dissolve sugar and stir to blend flavors. Cool and pour over chicken. Let stand at room temperature for 2 hours or refrigerate for 4 hours. Bring chicken back to room temperature. Place on grill and grill each side for 10 minutes. Brown remaining sauce on chicken while on grill.
Put beans and ribs in a large pan. Cover with water and cook on low heat for 3 hours or more. Add sauerkraut and onion. Cook 1/2 hour longer. Note: Before adding sauerkraut and onion, cool overnight and skim fat.
Preheat oven to 325°. Grease and flour 2 loaf pans. Beat eggs in bowl until fluffy. Add sugar and vanilla and blend well. Stir in zucchini. Sift flour, salt, soda, cinnamon and baking powder together. Add this to sugar and egg mixture. Fold in nuts. Put in prepared pans. Bake at 325° for 1 hour or until bread tests done.
Let butter soften. Cream with sugar. Add egg yolks, two at a time. Alternate dry ingredients with sour cream until all are mixed. Beat egg whites stiff. Fold in by hand. Bake 1 1/2 hours at 300°. Can be baked in a Bundt or an angel food pan.
Crush Oreo cookies into crumbs and mix with 1/2 cup margarine, melted. Line bottom of 9 x 13-inch pan with Oreo mixture. Spread the softened ice cream over the cookie mixture. Freeze until almost set. Sprinkle the peanuts over the ice cream. Freeze until firm.