HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with desired amount of pie filling. Refrigerate leftovers.
Saute onion and pepper in margarine or butter; do not brown. Cool completely. Add Worcestershire sauce, mustard, paprika, mayonnaise and egg; mix well. Gently fold in crab meat. Shape into patties and coat with cracker crumbs. Place on lightly greased cookie sheet and refrigerate 1 or 2 hours. Bake in preheated 450° oven until lightly browned.
Arrange 6 slices of bread in a greased 13 x 9 x 2-inch pan; remove crusts from bread. Add half of shrimp and cheese. Make another layer of bread, shrimp and cheese. Combine eggs, soup, milk and pepper. Pour evenly over casserole. Let stand at least 15 minutes. Several hours improves flavor. Bake at 350° for 45 minutes or until puffed and lightly browned. Serves 6.
Cook broccoli cuts according to directions. Drain. In a small bowl combine soup, milk and soy sauce. In 1 1/2-quart casserole layer half of the broccoli, half soup and 1/2 French fried onions. Top with rest of broccoli and soup mix. Bake 25 minutes at 350°. Add remaining onions and bake 5 minutes more.
In a pot on top of stove add pineapple and sugar. Bring to a boil. Add the gelatine which has been dissolved in the orange juice. Remove from stove and chill until partially set. Add cheese, marshmallows and whipped cream. Chill.
Cut pork or beef into small cubes; put in large pan. Brown a little, then add the rest of the recipe. Cook over low heat until real tender. Cut most of the fat off of meat before cooking. This is excellent in burritos or over top of rice.
Mix together broken pretzels, melted butter and sugar. Press into 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Cool.
Place tofu in shallow bowl. Mix soy, vinegar, cumin, garlic and ginger; drizzle this over tofu and set aside. Heat oil in wok or large pan over high heat. Add carrot and stir-fry 1 minute. Add broccoli and cook 2 minutes, then add mushrooms and onions. Reduce heat to medium. Add tofu mixture and cook, stirring gently until heated through but vegetables are still crisp. Garnish with cilantro. Spoon over hot rice and pass the soy sauce and add crispy noodles on top.
Bake cake as directed in 3 layers. Drain pineapple; use juice with 1 1/2 cups sugar and cook to "spin a thread" stage. Pour 1/2 of this syrup into beaten egg white, beating constantly. Then use remaining 1/2 syrup, adding pineapple and cook until it thickens slightly. Spread cooked pineapple mixture between layers of cake (slicing bananas onto pineapple between layers if desired). Spread beaten egg white icing over top and sides of cake. Sprinkle with Angel Flake coconut, if desired.
Bring all ingredients to boil, except vanilla.	Boil to soft ball stage. Add vanilla. Pour over 1 gallon popped corn. Let set a minute. Using wet hands, form into balls.
In mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and mix until a soft dough forms. Add remaining flour, if necessary. Turn out onto a lightly floured surface. Knead until smooth, about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 x 10-inch rectangle. Spread dressing down the middle of one-half of dough, leaving 3/4-inch space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in the dough to vent steam. Cover and let rise in a warm place for 15 minutes. Bake at 400° for 25 minutes or until lightly browned. Serve immediately. Refrigerate leftovers.
Pour boiling water over Nabisco Bran cereal and cool. Hand mix in bowl the sugar, shortening, eggs, buttermilk, flour, salt, soda and Kellogg's Bran. Now add everything together. Bake in muffin tins or papers. Bake for 20 minutes at 400°. Yields 2 dozen.
Break up cake in small pieces in a 9 x 13-inch pan. Mix together sugar and cream cheese. Spread over cake. Mix together Dream Whip and spread over cream cheese and cake. Spread pie filling over top. Can top with a little whipped cream.
Combine beef and onion in a Dutch oven; cook until beef is browned. Stir until it crumbles. Drain. Add beans and next 4 ingredients. Cover. Reduce heat and simmer for 15 minutes, stirring occasionally. Refrigerate unless serving immediately. To serve, sprinkle with cheese. Yield: 3 2/3 cups.
Combine first 5 ingredients. Cook until thick. Take off heat and add raspberry jello. Cool and add bananas and nuts. Pour into baked pie shell. Makes 2 or 3 pies.
Mix all ingredients together real well. Bake 1 hour in 400° oven which has been preheated.
Mix jello with boiling water, stirring until dissolved. Add cream cheese and beat with mixer thoroughly. Mix in water or juice and apricot halves. Pour into mold. Chill until firm.
Cream butter and sugar. Add egg yolks, one at a time, beating well after each. Add sour cream. Add 1 cup flour. Beat egg whites until stiff; fold into mixture. Add remaining flour, salt, soda and vanilla. Bake in 4 layers for 25 minutes at 350° or in a tube pan for 1 hour and 15 minutes.
Pour in large punch bowl with ice and slices of lime, lemon and maraschino cherries.
Dissolve jello with boiling water. Add enough cold water to reserved pineapple juice to make a cup. Add to jello mixture. Chill until soft set.
Mix flour with soda. Combine butter, sugars and vanilla pudding. Mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. The amount of chips is your choice. Add nuts or raisins, if desired. Bake at 375° or 350° for 8 to 10 minutes.
Crush cookies; mix with melted margarine. Pat in bottom of 9 x 13-inch pan. Slice ice cream; lay on top of cookies. Stick in freezer for 5 minutes. Put fudge topping over ice cream. Top with Cool Whip and cherries. Sprinkle with a little crushed cookie. Freeze until ready to serve.
Mix together. Make a long, narrow loaf. Place meat loaf on top of 1 pound can of stewed tomatoes. Bake at 350° for 1 hour.
Cut pork in serving size pieces, brown in large skillet. stir in seasoning mix, tomatoes, & water cover and simmer 30 minutes, stirring occasionally. stir in rice, cook 30 minutes longer. Garnish with sliced olives.
Melt butter on low heat in top of a double boiler. Add caramels; put lid on pot. Stir occasionally. Butter will be hard to get mixed with caramels, but don't give up. Stir in nuts. Drop by spoonfuls onto well greased waxed paper. Cool until firm. Melt chocolate and paraffin on very low heat; dip caramels and nuts into chocolate mixture.
Arrange fruits on large platter. Sprinkle entire arrangement with dry Jell-O.
Mix egg white, vanilla, flour and milk. Add Crisco, 10x sugar and peanut butter. Beat until fluffy.
Puree the tomatoes, cream cheese, sour cream, mayo, Tabasco, salt and pepper in food processor. Add the scallions and pulse twice. Serve at room temperature with crudit or crackers.
Cover cucumbers and onions with salt and ice. Mix and let stand 3 hours. Drain. Combine remaining ingredients. Add cucumbers and onions. Heat to a boil and seal in jars. Yield: 8 pints.
Mix together cornstarch, sugar and salt. Cream in small amount of lemon juice. Add egg yolks; cream well. Add boiling water and mix well. Cook until thickened, stirring constantly. Pour into baked pie shell. Cover with meringue, bake in 300° oven 15 minutes until lightly browned.
Set oven to broil. Mix ground beef, crumbs, salt, steak sauce and tomato juice. Lightly form into 4 thick patties; place on broiler pan rack. Arrange potatoes beside meat; dot with butter and sprinkle with pepper and seasoned salt. Broil about 4 inches from heat until patties are browned (3 to 5 minutes); turn. Again dot potatoes with butter; place tomato halves on rack beside potatoes. Broil 3 to 5 minutes longer, until meat is browned. Cover each pattie with an onion slice; top with a slice of cheese. Broil until cheese melts. Makes 4 servings.
Cook sugar, water and juice to soft-ball stage. Add pecans and stir to coat. Spread out to cool.
Dissolve gelatin in 1/2 cup cold water. Bring soup to boil and dissolve cream cheese in it. Dissolve gelatin in soup mixture and let cool.
Sift the sugar into the small bowl. Add water, a little at a time, mixing it with the sugar to make a smooth paste. To make chocolate icing, use 3 ounces sugar and the cocoa powder. Make it the same way as the white icing.
Mix whipped topping and pudding mix together; mix well. Add pineapple, nuts and cherries; mix real good and refrigerate.
Sweeten to taste. Cook blackberries until they come to a boil. Add as much or as little as you want, and then add butter. Cook until thick. Roll out the dough, cut as for biscuits and drop into the blackberries. Then roll some dough thin, cut into strips and place on top of the blackberries. Set the pan in oven until crust is brown. Bake at 400°.
Rinse chicken; put in a large pot and cover with water. Cook chicken until tender; remove from water. Let cool. Scrape scum from pot of water. Add soups and bring to a full boil. Cut up biscuits in quarters. Plop into boiling soup. Keep stuffing them into the pot. Let cook 15 to 20 minutes, stirring frequently. Debone chicken and add to cooked dumplings. Thicken if needed.
Mix ingredients. Drop from teaspoon onto well-greased cookie sheet. Bake in moderate oven (350°) for 10 to 12 minutes. Cool slightly, remove to cooling rack. Makes about 4 dozen cookies.
Pour cranberry juice and orange juice into a glass with ice. Top with club soda. Garnish with orange twist. Makes 1 serving.
In blender, blend mayonnaise, milk, preserves, curry powder and salt. Pour over chicken, grapes, celery mixture. Cover and chill. Place chicken mixture on center of platter lined with lettuce. Slice cantaloupe around salad. Top salad with coarsely chopped walnuts.
Season beef with salt and pepper; shape into 18 meatballs. In saucepan, brown meatballs (use shortening if necessary); cook over low heat 5 minutes. Pour off fat. Stir in soup and water. Heat; stir now and then. Makes about 3 1/2 cups.
Dissolve sugar and Kool-Aid in milk. Pour into freezer tray. Freeze until partially firm. Spoon into cold bowl and beat with egg beater until smooth but not melted. Return to tray about 2 hours. Makes 3/4 quart.
Line 8-inch pan with pastry and flute edges. Spread jam onto crust.
Add Jell-O to Cool Whip and cottage cheese. Fold in orange slices and pineapple. Chill thoroughly before serving.
Cream together sugar and margarine until smooth; add beaten egg yolks and mix well. Combine 2 cups flour and baking powder. Add to creamed mixture. Then add lemon extract. Coat pecans, pineapple and cherries with remaining 2 cups flour and add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight.
Cover raisins with hot or boiling water and pour 4 cups hot or boiling water over oatmeal and let stand until lukewarm. Use 1 cup of the lukewarm raisin water, 1/2 cup sugar, 1 cup flour and yeast and let stand 10 minutes. Into the oatmeal, add 1/2 cup sugar, salt, vegetable oil and drained raisins. Add yeast mixture and start working in the sifted flour. The dough should be moist, almost sticky. Place in greased large bowl. Cover with warm damp towel and place in warm place to rise. When doubled, knead down and let rise again. Make into 4 loaves. Let rise until doubled (or above pan edges). Bake at 350° for 35 to 40 minutes.
Mix cheese, eggs, sugar and vanilla together. Cut roll cookies in 1/4-inch thick slices. Place in greased 9 x 13-inch pan. Put cheese mixture over this. Top with 1/4-inch sliced cookies from the second roll. Bake at 325° for 35 to 40 minutes. Cool completely and cut in squares. Keep refrigerated.
Saute onion and pepper in 2 tablespoons margarine. Add beef and mix well. Set aside. Cook spaghetti according to package directions; drain well. Add margarine, Parmesan cheese and eggs. Pour spaghetti into long cake pan or 2 pie pans, forming "crust". Spread Mozzarella cheese over crust, leaving 1/2-inch of spaghetti showing around the edge. Pour meat mixture over cheese and bake at 325° for 35 to 40 minutes. Sprinkle Mozzarella over pie and return to oven until cheese melts.
Mix pineapple juice, pineapple and cream of coconut. Serve over ice cubes in tall glasses. Serves 4.
Cream sugar and shortening together. Add egg and vanilla. Sift together dry ingredients. Stir them in, a little at a time, and beat well. Fold in raisins. Form into small balls. Place on greased cookie sheet 3 inches apart. Bake at 375° for 12 to 15 minutes. Do not overcook. Check bottoms.
Place butter, onion and mushrooms in 2-quart casserole. Cook, covered, until onion and mushrooms are tender. Stir halfway through cooking time. Stir in flour, paprika, salt and pepper. Cut each chicken liver in half. Add livers to mushrooms and onions. Cook, covered, on Full power for 6 to 9 minutes or until livers are cooked. Stir halfway through cooking time. Spoon sour cream over livers. Cook on Full power for 30 to 60 seconds, until heated through, but not boiling.
Preheat oven to 350°. Cream sugar and shortening together. Add eggs. Add flour, salt and baking soda. Add bananas and nuts. Bake 30 to 45 minutes in two greased and floured loaf pans.
Preheat oven to 400°. Grease baking dish with 1 tablespoon of oil. Toss chicken and potatoes with the remaining 2 tablespoons of oil. Arrange in dish in an even layer. Sprinkle with garlic, rosemary and 4 tablespoons lemon juice. Cover loosely with foil. Bake 30 minutes. Uncover and bake 15 minutes longer, turning chicken and potatoes. Pour remaining lemon juice over chicken. Serve. Yields 4 servings.
With wooden spoon mix cake mix, eggs and melted oleo. Spread in a baking pan. Do not grease pan. A glass pan works well. Beat cream cheese, eggs and powdered sugar until smooth. Spread over cake dough in pan. Bake 40 minutes at 350°, sprinkle with 1/4 cup confectioners sugar when cake is cool. Cut into squares.
Cook hen. Debone and cut into bite-size pieces. Cook spaghetti; drain. Combine chicken and spaghetti with all the ingredients except the cheese. Place in a 9 x 13-inch pan and top with grated cheese. Bake at 400° for 30 minutes. A great dish to freeze and cook when needed.
Drain fruit cocktail and oranges; mix together. Add small diced apple and sliced banana. Mix Cool Whip with sour cream, vanilla and sugar. Toss with fruit. Chill and serve.
Mix sour cream and next 7 ingredients. Marinate chicken breasts 4 hours or, preferably, overnight. Before baking, roll each piece in fine bread crumbs. Place in baking dish. Dot with plenty of butter or margarine. Bake at 350° for 1 to 1 1/2 hours. May cover when completely baked and turn oven to warm. Will hold 2 hours with no harm to flavor.
Combine the ingredients. Pour in baking dish. Dot with butter and bake at 350° for 45 minutes or until lightly browned.
Microwave spinach until partially cooked. Mix spinach, soup, cheeses, garlic, oregano and mushrooms together in large bowl. Cook shells; drain and stuff with spinach mixture. Brown hamburger; add sauce.
Layer as follows: Crumble up loaf cake (not too small) in bottom of trifle dish or glass bowl. Sprinkle with brandy or rum (optional). Spread on raspberry (or any flavor) preserves. Spread on chocolate pudding. Top with Dream Whip or Cool Whip (8 ounce). Add chocolate sprinkles (optional).
On a cookie sheet or large decorative flat plate, spread refried beans. In a small bowl, mix sour cream, taco seasoning mix and mayonnaise; spread over beans. Top with cheese, then tomato, green onions and olives (or other toppings of your choice). Refrigerate until ready to serve. Dip up with plain flavored nacho chips.
Tear 4 pieces of foil large enough to enclose hamburger and vegetables. Place a hamburger patty on each piece of foil. Add 1 slice onion, quartered potato and 1 sliced carrot. Top each with 1 tablespoon of butter. Season to taste. Pull foil together; fold on top. Bake at 375° for 1 hour and 30 minutes. Serve hot by sliding meat and vegetables onto plate.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour, applesauce and spices. Mix well. Add nuts and raisins. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours or until done. Cool completely. Frost as desired.
Peel, pit and mash avocados in food processor. Add lemon juice and seasonings to taste. Combine yogurt, mayonnaise and 1 package taco seasoning mix. Mix refried beans, chilies and 1 package taco seasoning mix.
Mix together and pack in a pan lined with wax paper. This cake keeps well and can be made well before you plan to serve it.
Heat oven to 350°. If using butter, margarine or shortening, melt over low heat. Remove from heat; stir in sugar until blended. Cool. If using oil, just blend oil and sugar. Stir in egg. Measure flour by dipping method or by sifting. Stir flour, baking powder and salt together; blend in. Mix in vanilla and walnuts. Spread in well-greased square pan, 8 x 8 x 2-inch. Bake 25 minutes. Do not overbake! Cut in bars while warm. Makes 18 bars, about 2 1/2 x 1-inch.
Layer chicken over bottom of pie crust, then layer peas and carrots. Add sliced eggs. Sprinkle onion, salt and pepper over egg layer. In a saucepan, blend milk and soup; heat to boiling. Pour over egg layer. Mix margarine and stuffing together; pat evenly over top of pie. Bake, covered, in a 425° oven for 25 to 30 minutes. Uncover; continue baking until brown. Let stand for 10 minutes before serving.
Mix hamburger, bread crumbs, onion soup mix and eggs; make into meatballs. Combine in saucepan the cranberry sauce, chili sauce, water, brown sugar and sauerkraut for 30 minutes. Pour sauce mixture over meatballs (use a 9 x 12-inch glass pan). Bake at 350° for 1 1/2 hours. Serves 10.
Pour pizza sauce over chicken breasts. Top with Mozzarella cheese and bake, uncovered, for 20 minutes at 350°. Serve over spaghetti noodles or angel hair.
In large bowl, combine spinach, Ricotta or cottage cheese, 1 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Combine eggs, thyme, basil, nutmeg and pepper; beat slightly. Pour into spinach-cheese mixture and mix well. Set aside.
Place croutons in 9 x 13-inch dish. Place cheese on top. Beat together sausage, eggs, mustard and 2 1/2 cups milk. Pour beaten ingredients into dish. Cover and refrigerate overnight. Mix soup and milk. Pour over the top in the a.m. Bake at 300° until it bubbles.
Melt and mix together the butter, mustard and tarragon. Dip chicken in mixture, turning to coat all sides. Mix crumbs, Parmesan cheese, parsley and cayenne. Dredge chicken, one piece at a time, in crumb mixture, patting with hands to coat. Arrange chicken in single layer in baking dish. Bake at 350° for 45 minutes. Serves 8.
Saute onion and green pepper in oleo until transparent. Add ground beef and brown until beef loses "pink" (drain off grease). Cook noodles according to directions and drain. While noodles cook, mix soup, sour cream, mushrooms and olives until well blended. Mix in ground beef well and add noodles. Mix and pour into a 9 x 13-inch baking dish which has been greased with butter or sprayed with Pam. Top with almonds (optional). Bake at 350° for 30 to 45 minutes, or until bubbly. Can be made day before, then baked. Leftovers freeze well.
Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels. Mix mayonnaise, vinegar, olive oil, salt and basil. Pour over tomatoes, crumble bacon over all and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives. Serve at once or refrigerate until ready to serve.
Chop onion coarsely. Saute onion and garlic in olive oil for 2 to 3 minutes (do not overcook onion). Add drained and rinsed beans and Cajun seasoning; cook to heat only. Add tomatoes, cilantro and salsa; combine with cooked rice. Enjoy!
Combine pineapple and sugar; put in boiler and bring to a boil, stirring often. Remove from heat and add gelatin. Let cool. Add buttermilk and fold in topping and pecans. Chill until firm and cut into squares.
Grease and flour 10 x 4 1/2-inch tube pan without removable bottom. Preheat oven to 350°. Over a small bowl sift 3 cups flour with the baking powder, baking soda and salt; set aside. Put brown sugar, 1 tablespoon flour and cinnamon in medium bowl; mix well. In large bowl put butter and beat at medium speed until smooth. Add sugar and vanilla to the butter and beat until the mixture is light and fluffy. Add eggs, 1 at a time, to the butter mixture, beating well after each. Add flour mixture in 3 additions alternately with the sour cream (in 2 additions). Be sure you beat batter thoroughly after each addition and scrape sides of bowl. Gently dust blueberries with 1 tablespoon flour. Turn 1/3 of the batter into the prepared pan, spreading it evenly. Sprinkle with 1/2 of blueberries and 1/2 of brown sugar-flour mixture. Repeat layering of remaining batter, blueberries and brown sugar mixture. Bake for 60 minutes or until done. Cool in pan 20 minutes. Mix confectioners sugar and milk, drizzle over cake.
Cook bacon in skillet, remove bacon and add green onions, cook 2 or 3 minutes. Dissolve cornstarch in milk and add to onion mixture. Cook until thick and season to taste. This is excellent with cornbread.
Blend 1/2 cup butter, flour, salt and water until dough crumbles. Roll out to 1/2-inch thick, about 12-inch squares. Mix together sugar and cinnamon. Brush dough with 2 tablespoons butter. Sprinkle sugar and cinnamon mixture over dough. Roll and wrap in wax paper. Chill about 3 hours. Slice 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes.
Drain salmon. Mix with ingredients. Chill several hours. Combine 1/2 cup chopped pecans and 3 tablespoons chopped parsley. Shape into balls and roll in nuts and parsley. Serve with crackers.
Debone chicken and prepare stuffing as directed. Melt 4 slices American cheese in mushroom soup. Lay chicken in dish and pour mushroom soup mixture over it and put stuffing on top. Bake 30 minutes at 350°.
Combine all the ingredients in a bowl and mix well. Spoon into muffin cups. Freeze in the freezer until firm. Remove from freezer 10 to 15 minutes before serving.
Drain can of Ranch Style beans. Marinate beans and chopped onion and celery in 1 bottle of dressing overnight in refrigerator.
Combine all ingredients and sprinkle potato chips evenly on top. Cover and bake at 375° for 1 hour. Serves 10 to 12.
Fry egg in flat pan; do not stir. Flip over until cooked. Slice into 1-inch strips. Set aside. Saute onion until clear; add meat. Add to egg.
Combine crackers and 1/2 cup melted margarine to make a crust; line a shallow casserole dish. Saute onions and 1/4 cup margarine until brown. Put onions on top of cracker crust. Sprinkle cheese on top of onions. (This can be fixed hours ahead.)
If using a soft cheese, use as much of the crust as possible. Dip the cheese cube in egg, then in crumbs and repeat. A thick coating helps keep the cheese from leaking through. Heat oil to 375° and fry the breaded cheese about 30 seconds. Cool slightly before eating.
Scald farfel with water. Let stand 10 minutes. Drain. Add fat, salt and pepper and eggs. Fold together. Pour into 8 x 8-inch pan preheated with 3 to 4 tablespoons fat. Bake at 350° for 45 minutes. Yield: Light and fluffy, about 8 servings.
Combine and chill rice, onion, vinegar, salad oil and curry powder. Add remaining ingredients and mix lightly.
Combine vegetables. Mix vinegar, oil and sugar and pour over vegetables and let set overnight in refrigerator.
Mix together in shallow pan. Bake at 350° for 20 to 25 minutes, until golden brown. Serve with crackers.
Mix ingredients well until blended. Place in loaf pan and bake 1 hour at 350°. Top with bacon or baste with broth or hot water.
Combine stock or broth and green onions in saucepan. Bring to boil and add rice. Reduce heat, cover and simmer 45 minutes. Uncover. Stir in corn, tomatoes, chestnuts, green chiles and mustard. Serve warm.