HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the margarine, 1/3 cup sugar, 1/4 teaspoon vanilla and the flour until crumbly and pat into a 9-inch or 10-inch spring-form pan. Raise edges about 1 1/2-inches. Mix together the cream cheese, 1/4 cup sugar, the egg and vanilla; spread on pastry. Slice the apples and toss with 1/3 cup sugar and cinnamon. Arrange over cream cheese mixture and top with the sliced almonds. Bake at 450° for 10 minutes and 400° for 25 minutes.
Wilton Chocolate: Melted chocolate over warm water or in microwave, then dip on waxed paper. Form balls and cool.
Blend sugar and butter. Add dry ingredients with milk; beat well. Add eggs; beat well. Fold in blueberries that are slightly moist and have been floured with about 2 tablespoons flour saved from the flour. (Flouring the blueberries keeps them from sinking to the bottom of the pan.) Bake in greased and floured tube pan at 350° for 1 1/2 hours.
Mix and stuff green peppers. Pour spaghetti sauce over top. Bake 20 minutes in microwave.
Bring water to boil, then add tapioca. Boil gently, covered, for 30 to 35 minutes. Remove from stove then add jello, sugar and strawberries. Cool in refrigerator. After it sets up a little, fold in Cool Whip. Enjoy!
Place broccoli in bottom of casserole. Add chicken which has been cut into bite size pieces. Make sauce from the milk, soup, lemon juice, salad dressing and curry powder; pour sauce over all. Sprinkle grated cheese over top with buttered bread crumbs. Bake for 45 minutes at 350°.
Beat egg whites; add sugar and almond extract. Crumble crackers and add to dates and nuts. Fold crackers, etc. with egg whites. Bake at 350° for 20 minutes or until straw comes out clean. Serve topped with whipped cream and cherry.
Mix margarine, flour and pecans and spread in bottom of 9 x 13 baking dish. Bake at 375° for 15 - 20 minutes. Cool.
Bake 6 sweet potatoes. Peel and mash while warm. Cream butter and sugar well. Add eggs, one yolk at a time. Beat well. Add mashed potatoes, coconut and nutmeg. Fold in stiffly beaten egg whites. Mix well, but stir lightly. Put into unbaked pie shell and bake at 375° for about 40 minutes.
Beat eggs until foamy. Add oil, sugar and vanilla. Mix well. Stir in grated zucchini. Sift remaining dry ingredients and add to egg mixture, stirring well. Fold in nuts. Pour into two greased loaf pans and bake at 325° for 1 hour.
Mix all ingredients until smooth. Mix sugar in to taste. Spread on bread or serve with crackers.
At night, make a sponge of the first 5 ingredients. Cover and let stand overnight in warm place. In the morning, add to the sponge the remaining ingredients. Mix and knead to medium stiff dough. Let rise until doubled. Shape in loaves or rolls. Let rise until doubled again. Bake from 40 to 60 minutes in moderate oven at about 400°. Cool on rack.
Mix all ingredients together in mixer. Spoon out on ungreased cookie sheet, allowing room for dough to spread. Bake at 350° until golden brown. Cookies will be soft and limber while hot, but will crisp up as they cool.
In large bowl, toss together apples, walnuts, cinnamon candies, 1/3 cup sugar and flour. Pour into 1 frozen pie crust. Break or crumble second pie crust into very small pieces; toss with remaining 2 Tbsp. sugar. Sprinkle over apples. Bake in preheated oven at 375 on a preheated baking sheet 55-60 minutes until candies melt and bubble up through crumbled crust. Cool completely before serving. Makes 8 Servings.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan or 2 round layer pans. Beat all ingredients in large bowl on low, scraping bowl constantly for 30 seconds. Beat on high, scraping occasionally for 3 minutes. Pour into greased pans. Bake oblong pan 60 to 65 minutes or layers 50 to 55 minutes; cool. Frost with Butterscotch Meringue.
Mix cold water and cornstarch until smooth. Combine hot water and sugar and bring to a boil. Add cornstarch mixture. Cook until it begins to thicken. Cook about 15 minutes, stirring constantly. Stir a small amount of hot mixture into egg yolks. Return to mixture and cook a few minutes longer. Add lemon juice. Cover and set aside.
In large heavy skillet, cook beef and onion over medium-high heat, stirring to break up meat, until beef is browned. Drain off fat. Stir in remaining ingredients, scraping up browned bits in skillet. Cover, simmer 5 minutes. Serve over fluffy mashed potatoes.
Grate vegetables, then mix all ingredients together except bread crumbs and cheese. Put into baking dish. Top with bread crumbs and grated cheese. Bake at 350° for 30 minutes.
Blend the first two ingredients together and then gradually add the juice. Pour into a graham cracker crust.
Remove casings from sausage and brown in olive oil in skillet. Break up sausage. Drain and reserve. Saute onions and mushrooms. Add drained, chopped spinach and saute 1 minute more. Remove and combine with sausage. Butter 9-inch square pan. Combine next 6 ingredients. Mix well with vegetable sausage mixture. Pour into pan and top with remaining cheeses. Bake in a preheated oven at 350° for 20 to 25 minutes. Cool and cut into squares.
Mix ingredients with wire whisk until smooth. Grease small (custard) Pyrex dishes. Divide dough between 3 dishes. Cook 15 to 20 minutes at 450°. Do not open oven. Reduce heat to 350° for 15 to 20 minutes.
Put eggs in double boiler. Add vinegar and sugar, beating constantly, until thick and smooth. Remove, then add butter. Let cool. When dressing is cool, fold in marshmallows, fruits and whipped cream. Chill 24 hours. Substitute other fruits if you wish.
Fry ground meat and onion until lightly browned. Add rest of ingredients and slowly boil 45 to 60 minutes, adding the beans the last 5 minutes.
Grease mold with butter or oil. Beat together the cream cheese, pineapple, strawberries, bananas and pecans. Fold in Cool Whip. Put in mold or deep loaf pan and freeze. Serves 8 to 10.
Add grits to boiling water and cook gently until done. Add salt and butter; mix well to melt butter. Thoroughly mix eggs with milk. Add a little of the hot grits to egg-milk mixture; return mixture to hot grits and mix. Stir in grated cheese. Put mixture into greased baking dish and bake in slow oven (325°) for 45 minutes, or until browned on top and a knife inserted into center comes out clean.
Place liquid in percolator. In the basket, break up the cinnamon sticks and add cloves. Perk. Makes 8 cups.
Beat cream cheese and mayonnaise together until smooth. Add green onions with tops sliced finely. Add dill weed and garlic powder and mix thoroughly. Serve with raw vegetables (carrots, cauliflower, broccoli, celery, etc.).
Combine chili and cheese in saucepan. Heat on warm setting until cheese is melted, 25 to 30 minutes. Blend thoroughly and serve warm with corn chips.
Preheat oven to 325°. Grease a 13 x 9-inch baking dish. Butter toasted bread. Cut toast into cubes and place into pan. Sprinkle raisins over toast. Thoroughly beat eggs, 1/2 cup sugar, salt, milk, water and vanilla. Pour mixture over toast and let stand for 10 minutes. Combine remaining 4 teaspoons of sugar and cinnamon; sprinkle over bread. Place dish into shallow baking pan. Pour hot water into pan to a depth of 1 inch. Bake 1 hour. Remove dish from water. Serve warm or chilled. Serves 8.
Melt margarine in glass bowl in microwave on High for about 30 seconds. Stir in flour to form smooth paste. Stir in milk gradually. Microwave 3 1/2 to 4 minutes on High; stir once during cooking. Stir in cheese until melted and smooth. Pour over fresh or steamed vegetables.
Peel eggplant and slice in thin slices. Beat eggs with 1/2 cup of water. Dip eggplant in egg mixture and then breadcrumbs. Fry in small amount of oil until lightly browned on both sides. Drain well on paper towels. Spray a 12 x 14-inch baking pan with Pam. Place a layer of eggplant. Cover with sauce and sprinkle with Mozzarella cheese. Continue layering until all eggplant is used. Bake at 350° until brown and bubbling, about 1 hour.
Wash chicken and pat dry. Mix soy sauce, sherry, sugar, garlic, green onion and ginger root; place in a plastic bag with the chicken pieces. Close bag tightly and marinate for 5 to 6 hours in refrigerator. Remove chicken from marinade and place in a shallow baking pan. Bake in a preheated 325° oven for 1 hour, basting one or two times with marinade. (The Japanese marinade serves to tenderize the chicken as well as impart a delicious flavor and moistness.) Serve hot or at room temperature. Makes 4 servings.
Heat 12 ounces Coke to boiling point.	Dissolve jello. Stir. Add remaining Coke, plus the cold water. Chill. When mixture is	soft set add cherries, pecans and marshmallows. Mix gently. Garnish with whipped cream if desired.
Heat oven to 375°. Grease 12 x 8 x 2-inch baking pan. Sift flour, salt, soda and baking powder. Mix shortening, white sugar and 1/4 cup brown sugar until creamy. Add egg yolk, water and vanilla; mix well. Thoroughly mix in flour mixture. Pat into dish. Top with chocolate chips. Beat egg white until stiff, then gradually beat in 1/2 cup brown sugar. Spread over chocolate chips. Bake until done, about 25 minutes. Cut while warm. Cool in pan.
Bake at 350° for 1 hour and 15 minutes without opening the door.
Combine first 4 ingredients. Beat for four minutes. Dough will be stiff. Fold in sour cream and pecans. Pour 1/2 of batter in a tube pan. Sprinkle with 2 tablespoons sugar and 2 tablespoons cinnamon. Add remaining batter. Bake for 1 hour at 325°.
Cook together sugar, egg whites, corn syrup, salt and juice for 7 minutes or until stiff peaks. Remove from heat. Add grapefruit peel and vanilla. Beat 1 to 2 minutes, until frosting is thick enough to spread.
Brown ground beef; add taco seasoning. Mix as instructed on package. Cool to room temperature. Mix salad and vegetables. Just before serving, toss meat mixture, salad vegetables, cheese, crushed Doritos and salad dressing.
Melt butter in heavy saucepan. Saute onions, carrots, leeks, garlic and curry powder over medium heat until vegetables are soft, but not brown. Stir in flour and tomato paste. Immediately reduce heat; stir in chicken broth, tomato juice, wine, salt and pepper to taste. Simmer slowly 1 hour. Strain soup if desired.
Remove all brown from cake. Pinch cake into tiny pieces. Set aside. Dissolve gelatin in 4 tablespoons of cold water. Add 1 cup boiling water, pineapple juice and pineapple, sugar, salt and lemon juice. Refrigerate until mixture is partly congealed. Whip 2 packages of Dream Whip according to directions. Fold in gelatin mixture.
In large saucepan, mix tomatoes, tomato paste, water and seasonings. Simmer about 2 hours. In mixing bowl, combine ground beef, bread crumbs, onions and olive oil. Shape into balls and cook about 1/2 hour. Add to sauce mixture and cook 1/2 hour more. Serve over spaghetti.
Boil chicken and debone. Saute onions and green chilies in oleo. Mix soups, milk, chicken broth and bring to a boil, then add onion and chilies. Slightly crush Doritos. Spread 1/2 the bag in 9 x 13-inch baking dish. Spread 1/2 soup mixture over chips; then 1/2 chicken. Sprinkle with 1/2 cheese. Repeat same order, ending with cheese. Bake 350° until hot and bubbly.
Preheat oven to 350°. In small pan, combine syrup, margarine and cinnamon. Bring to a boil and simmer for two minutes. Pour into a 9-inch round or square pan. Sprinkle with nuts. Open crescent roll packages; do not unroll dough. Cut each package into 8 pieces. Place in rows in pan (flat like regular cinnamon rolls). Sprinkle lightly with cinnamon. Bake 25 minutes or until golden brown. Let stand 5 minutes; invert on serving plate. Serve warm.
In a 2-quart casserole, combine potatoes, celery, onion, reserved clam liquid, salt, parsley, thyme and pepper. Mix well. Cover.
Place popped popcorn and raisins in large bowl. In saucepan, heat corn syrup and butter to boiling. Boil 3 minutes. Remove from heat. Stir in peanut butter pieces and peanut butter. Stir until smooth. Pour mixture over popcorn, tossing gently to coat all pieces. Press into buttered 9 inch square baking pan. Sprinkle marshmallows and peanuts over top, pressing lightly into popcorn mixture. Melt combined chocolate chips and shortening over very low heat. Drizzle over top. Cool several hours before serving. Cut into 2 1/4 x 1 inch bars. Makes 36 bars.
In a large bowl, combine all ingredients and mix well. Pour into ice cream freezer and freeze as directed.
Mix everything together in a 2 1/2 to 3-quart casserole dish. Save a few Tater Tots for top. Bake 1 1/2 hours at 350°. Add Tater Tots the last 15 minutes on top. Makes 8 to 10 servings.
Mix Miracle Whip and sugar. Add flour and cocoa sifted together. Add warm water with soda added to it. Mix ingredients well and bake in 9-inch square pan at 350° for 25 to 30 minutes.
Cook noodles in a saucepan as label directs; drain and rinse. Put oil, onion, beef, salt, pepper and thyme in a large skillet. Cook until meat loses its color but is not browned. Combine soup and milk.
Grind corn in the blender. Combine corn and hot milk. Let stand 1 hour; add eggs and rest of the ingredients. Pour into a casserole and bake at 350° for about 1 hour.
In large frypan (pot), place oleo and melt over medium-high heat. Add chicken and cook, turning about 10 minutes or until brown on all sides. Remove chicken from pan and keep warm. Place yellow and zucchini squash and onion in pot and stir about 5 minutes. Return chicken to pot. Add tomatoes, then sprinkle with spices. Reduce heat to medium-low. Cover and cook for about 20 minutes or until fork can be inserted in chicken with ease. Serve hot with rice.
Bake pie shell as directed and cool. Mix 3 tablespoons peanut butter with powdered sugar slowly (with fork). The peanut butter will bead up. Sprinkle peanut butter beads on bottom of pie shell. Pour prepared pudding in the shell. Sprinkle more peanut butter beads on top of pudding. Whip egg whites until stiff. Add sugar and vanilla. Spread meringue on top of pie, then sprinkle more peanut butter beads. Place under broiler until top is light brown. Serves 8.
Mix dry ingredients. Add milk, lightly beaten egg and vanilla to the melted butter. Add the liquid to dry ingredients and put into greased pan. Bake at 400° for about 25 minutes or until golden brown.
Brown hamburger and onion in skillet. In sauce pan combine peppers, soup, enchilada sauce, and Milnot. Heat slowly, then mix with hamburger meat. In large casserole pan alternate meat mixture with cheese and chips. Save half the cheese and put on top just before taking from oven. Bake at 350 degrees for 25 minutes.
Heat ingredients to dissolve cranberry sauce. When dissolved, add meatballs, then bake at 300° for 45 to 60 minutes.
Cut zucchini and onion and put in a little bit of water and boil until tender. Then put in blender or mash with potato masher. Add chicken broth and potato soup. Mix together, then add sour cream. Whisk sour cream in mixture. Eat as a cold soup or warm.
Mix cake mix, lemon pudding, eggs, Crisco oil and water. Beat at moderate speed for 5 minutes. Bake in a 9 x 13-inch greased pan for 30 to 40 minutes at 350°. While baking, mix orange juice, powdered sugar and Crisco oil. When cake is done, prick cake all over with a large fork to bottom of cake. Pour mixture over hot cake. Delicious and moist.
Heat oil in wok or skillet. Cook chicken and vegetables, stirring constantly, 5 minutes or until chicken is almost done.
Cook the first 4 ingredients until raisins are tender; cool. Sift together the next 6 ingredients; add to raisin mixture. Add the vanilla. Grease and flour a 9-inch square or a loaf pan. Bake at 325° for 55 minutes for square pan or 75 minutes for loaf pan.
Line a cookie sheet with graham crackers separated. Bring to a boil for 2 minutes the butter, margarine and sugar. Pour over graham crackers. Sprinkle with nuts and sesame seeds. Bake 10 minutes at 350°. Put on wax paper immediately to cool. Not too fattening.
Saute onion and green pepper and remove. Brown meat in same pan. Heat soup, tomato sauce and water. Mix everything together. Bake at 350° for 40 to 45 minutes.
Combine all ingredients and put in pie crust. Bake at 400° for 10 minutes, then reduce heat to 375° and bake for 35 to 40 more minutes.
Mix the first 6 ingredients together and bake at 375° for 25 minutes or until golden brown.
Mix all ingredients and pour into a casserole. Sprinkle crushed potato chips or cracker crumbs on top. Bake in 425° oven for 20 to 25 minutes.
Brown the ground beef and drain. Add beans, onion, tomatoes, tomato sauce and seasonings and allow to simmer on low setting. While this is simmering, prepare rice as directed on package. Serve each in separate containers the meat, cooked rice, onion, lettuce, tomato, cheese and picante sauce. Put broken chips on plate. Add meat, then rice, onion, etc., stacking each on top. Finish with cheese and picante sauce. Great for family get-togethers.
Fold corn into beaten eggs. Add cornbread. Mix into egg mixture, then add sour cream, cheese, salt and pepper. If using onion and bell pepper, saute in oleo and add. If not, then just add melted oleo. Pour into a well-greased 9 x 12-inch baking dish. Bake at 375° for 40 minutes.
Combine ingredients; spoon into pie crust. Cover with second crust. Crimp edges to seal and slit top of crust. Bake at 375° for 40 minutes. Cool 10 minutes.
Mix all ingredients thoroughly. Spread evenly on 1 package of English muffin halves. Freeze 30 minutes. Cut each half into 6 pieces and freeze in plastic bag until ready to use. Broil until brown on top.
Melt oleo and cocoa; add water in large saucepan. Take off heat. In large mixing bowl, mix flour and sugar. Pour cocoa mixture over dry ingredients. Beat, then add buttermilk, eggs, vanilla and soda. Mix well; pour into greased 12 3/4 x 9 x 2-inch pan. Prepare frosting about 5 minutes before cake is done. Bake at 400° for 20 to 25 minutes.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large mixer bowl, beat butter, sugar and vanilla. Add eggs. Beat well. Stir together flour and baking soda. Add alternately with topping to butter mixture. Stir in chocolate chips and nuts. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. Makes about 24 brownies.
Preheat oven to 350°. Stir together the flour, soda and salt; set aside. Beat margarine and sugar until smooth. Beat in egg and vanilla. Mix in flour mixture. Stir in cereal and bits. Drop onto greased sheet. Bake for 10 to 12 minutes.
Cook the ingredients until thick; pour over vanilla wafers and bananas which have been placed in a long, large glass dish.
Melt peanut butter, margarine and chocolate chips. Mix in cereal and stir until coated. Put powdered sugar in a brown bag; add cereal mixture and shake until well coated.
Combine all the above ingredients (except apples) and heat to boiling point in heavy pan on top of stove. Then pour over apples in pan lined with unbaked crust. Add top crust. Seal and bake at 400° to 425° for 30 minutes or until done.
Combine sour cream, sugar, salt, crushed pineapple, banana and enough red food coloring to give a pink tint. Lightly fold in nuts and cherries. Spoon into fluted muffin cups which have been placed in muffin pans. Freeze. Cover with plastic wrap and store in freezer. Remove from freezer about 15 minutes before serving to loosen paper cups from pan. Peel off paper cup and place on salad greens. Fills 12 large muffin cups.
Melt oleo with cocoa and water. Let come to a boil; pour over sugar, flour, soda and cinnamon. Then mix with buttermilk; add eggs. Bake at 400° for 20 minutes.
Combine pineapple and juice and soda. Mix well. In large bowl, combine cake mix and remaining ingredients. Add pineapple mixture; blend. Beat at medium speed for 4 minutes.
Peel the bananas and cut diagonally approximately one-half inch thick. Place the oil in a frying pan (or a deep fryer). Allow the oil to get hot; you should see some bubbles, but not smoke. Place the plantain sections into the oil and cook on both sides until golden light brown in color. Place on a paper towel to blot excess oil. Serve hot. Serves six.
Combine first 4 ingredients and drop by large spoonfuls on greased baking sheet. melt butter and add remaining ingredients. Brush butter mixture on rolls. Bake at 400 until done, about 10-15 minutes. Serve hot.
Brown beef and onion together. Add all other ingredients, except Mozzarella cheese. Simmer for 30 minutes. Cool and spoon mixture on buns (kaiser or hamburger). Add 1 slice Mozzarella cheese on top of mixture. Wrap sandwiches in foil. Bake at 350° for 30 minutes, or heat in microwave until cheese melts.
Drain peaches; dice. Add enough water to peach juice to make 2 cups liquid. Stir together pudding and gelatin; add liquid. Cook and stir to a full boil. Chill. Blend in prepared Dream Whip and diced peaches. Spoon into baked pie shell. Refrigerate 2 hours before serving.
Mix all dry ingredients together. Dissolve soda in warm water; add alternately with mayonnaise and vanilla. Beat 3 minutes. Bake in 350° oven about 40 minutes or until cake springs back when tested. Use two 9-inch pans or a tube pan.
Stir gelatin in boiling water until well mixed. Add fruit liquid or water; add lemon juice (if used). Chill until partly firm. Stir fruit into mixture. Chill until firm. Makes 6 servings, about 1/2 cup each.
Mix in given order. Dip with ice cream scoop. Press down to flatten. Bake 12 minutes for soft cookie or 18 minutes for hard cookie. Bake at 350°. Makes 2 dozen 9-inch cookies.
Cut cream cheese into chunks. Put all ingredients in crock-pot. Season with salt and pepper to taste. Cook on low 4 hours. Stir and serve.
Melt margarine in large sauce pan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula, press into buttered 13 x 9 inch pan. Cut when cooled.
Preheat oven to 350°. Pour 1/4 c. cooking oil in baking pan; let heat up in oven while mixing ingredients.
Mix the dry ingredients. Add the rest. Pour into greased molds, filling 2/3 full. Steam 3 hours.
In heavy saucepan, melt white chocolate with milk; remove from heat. Stir in salt, vanilla and cherries. Spread evenly into wax paper lined 8-inch square pan. Chill 2 to 3 hours. Turn onto cutting board. Cut into squares. Store loosely covered at room temperature. Makes 2 1/2 pounds.
Cook lasagna noodles according to package directions. Drain. Arrange 4 noodles in bottom of greased 9 x 13-inch baking dish. Cook onions in margarine until tender; blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt and pepper; spread one-half of mixture on top of noodles. Combine soup, milk and wine; stir in shrimp and crab. Spread one-half of soup/shrimp mixture over cottage cheese layer. Repeat layers; sprinkle with Parmesan cheese. Bake uncovered at 350° for 45 minutes. Top with American cheese and bake 2 to 3 minutes more. Let stand 15 minutes before serving. Makes 8 to 10 servings. Garnish with tomato, parsley and shrimp.
Mix Cheddar cheese and softened cream cheese together. Fold in scallions and mushrooms. Spread mixture on chicken breasts. Fold in half and secure with toothpicks.
Cream sugar and shortening together. Add egg; beat until light and fluffy. Add applesauce and mix well. Add dry ingredients gradually and mix well. Fold in nuts or raisins. Grease small muffin tins and fill 2/3 full. Bake at 400° for 18 to 20 minutes. Just before serving, dip top of muffins in melted butter, then in sugar and cinnamon mixture.
Heat milk in microwave on High approximately 4 to 5 minutes. Add powder mixture to milk, halfway between heating time and stir. When heating is finished, add caramel and ice cream. Use a hand blender and beat lightly to cream. Pour into mugs and drink. Makes 6 servings.
Combine softened Cool Whip and cream cheese and sugar until well blended. Pour into graham cracker pie crust and smooth out. Place in refrigerator to chill 2 hours. Pour cherry Comstock over cream cheese. Can serve immediately or chill until ready to serve.
Mix well and pour over mixed vegetables. Marinate several hours. Grill until vegetables are tender.