HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese, confectioners sugar and vanilla good. Bake pie crust and let cool. Pour the mixture into crust. Mix and add together cherry pie filling and almond flavoring. Whip the whipping cream and fold into cherry pie mixture. Pour over cream cheese mixture and refrigerate.
Brown beef with onion; season with salt and pepper. Add taco sauce. Heat chicken soup and milk. Grease a 13 x 9 x 2-inch casserole dish. Tear 4 soft tortillas into bite size pieces and cover bottom of casserole. Add 1/2 of meat, 1/2 of soup and 1/2 of cheese. Repeat layers. Bake at 350° for 30 minutes. Makes 8 servings.
Mix all together and put on muffin halves. Lay on cookie sheets and freeze, then return to muffin bags. Store in freezer. When ready to use, take out as many as you want and bake 15 to 20 minutes at 400°. If using without freezing, bake 10 minutes. Can use half of recipe for smaller amount.
Chop all ingredients. Place in large enamel pot. Add sugar, then pour vinegar over all. Stir with wooden spoon. Bring to a rolling boil. Turn off heat. Have jars hot. Fill and seal. Makes 13 pints.
Drain and cut up artichoke hearts; saute. Saute chicken and garlic in olive oil over medium-high heat for about 5 minutes. Mix remaining ingredients in a separate bowl. Add to chicken when cooked. Let thicken. Add artichoke hearts and simmer 10 to 15 minutes. Serve over angel hair pasta or rice.
Wash, clean and scoop out inside of peppers. Drop in boiling water for approximately 5 to 10 minutes; drain. Stuff peppers with mixture of remainder of ingredients. Bake 30 minutes at 350° or wrap in tin foil, freeze and heat frozen peppers for a longer period of time.
Brown hamburger, add next 4 ingredients and simmer 15 minutes. In large bowl, add all remaining ingredients. Add hamburger mixture; mix together. Serve immediately.
Drain peaches, reserving 1/3 cup syrup. Combine sugar, flour, nutmeg and salt. Add reserved syrup. Cook and stir until mixture thickens. Add butter, lemon juice, orange peel, almond extract and peaches. Pour into prepared pie shell and arrange a lattice top. Bake at 400° for 40 to 45 minutes. Serve warm.
Mix sugar, flour and milk together. Add egg yolks, then pineapple. Beat egg whites until stiff and fold into mixture. Use 1 crust for bottom; pour in pie mixture and put on top crust. Bake at 375° until crust browns.
Trim fat around ham slice. Place ham in a shallow baking pan. Sprinkle with sugar and stud sides with cloves. Drain apricot juice. Pour 1/3 cup of juice over ham. Bake at 325° for one hour, basting often with juice in pan. Arrange drained apricots on top; bake 15 minutes longer or until richly glazed. Yield: 6 servings. Approximate calories/serving: 270.
Brown hamburger; drain grease. Add taco mix seasoning. Place 4 tortillas on bottom of 9 x 13-inch pan. Layer hamburger, refried beans and tortillas. Mix soups together and pour over the top. Put cheese on top. Bake 45 minutes to 1 hour until soups bubble. Bake at 350°. Serve and garnish with taco chips, lettuce, tomatoes or sour cream.
Beat eggs until foamy. Add oil, cinnamon, sugar and zucchini. Mix in dry ingredients. Bake for 1 hour at 325° to 350° in greased floured pans (2 loaf pans).
Mix salt, Crisco and sugar together. Pour boiling water over mixture and stir until dissolved. Mix yeast in cold water and add to first mixture. Add eggs and flour. Refrigerate (up to 4 days).
Brown beef in skillet, leaving meat in large chunks. Add spaghetti sauce, water and oregano. Add vegetables. Bring to a full boil. Separate vegetables and stir until blended. Simmer 3 minutes.
Mix and top with Cheddar cheese. Place in a 9 x 13-inch dish. Bake 45 minutes at 350°.
Combine flour, sugar, salt and corn in a large bowl; stir well. Combine milk and remaining ingredients; stirring well. Add to corn mixture. Pour corn mixture into a lightly greased 1 1/2 quart casserole. Bake at 350° for 1 hour, stirring twice during first 30 minutes. Makes 6 servings.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowls. Place plastic wrap or wax paper on surface of hot pudding. Refrigerate about 1 hour. Serve sprinkled with cinnamon and nutmeg.
Combine and sift flour, corn meal, sugar and salt. Add egg and 1 cup milk. Blend batter well. Melt butter in baking dish. Pour in batter. Pour generous 1/2 cup milk over top. Bake in 375° oven about 45 minutes.
Make the night before. Butter pan and add bread cubes. Put cut-up sausage and cheese on bread and stir. Beat eggs with milk and salt; pour over bread mixture. Cover with foil and refrigerate overnight. Bake at 350° for 45 minutes (or longer, depending on oven).
In an electric mixer (Cuisinart) beat butter, cream cheese and salt until smooth. Work in flour with fingers or fork. Flatten dough in tinfoil to form an 8 x 6-inch rectangle and chill overnight.
In a medium saucepan combine sugar, cocoa and milk. Bring to a full boil. Boil for 1 minute. Remove from burner. Add vanilla, peanut butter, cream and oats. Drop on wax paper by the tablespoonful. Cool for 15 minutes. Ready to eat. Makes 2 dozen.
Mix sugar, butter, eggs, chocolate syrup, vanilla, salt and flour with hand mixer. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool.
Mix all the ingredients together. Store in an airtight container. For an average size cup of tea, add 2 heaping teaspoonfuls of the spiced tea mix to hot water.
In medium sized bowl, mix cream cheese with herbs until well blended and smooth. Refrigerate 30 minutes until firm. Sprinkle lemon and pepper salt on sheet of wax paper. Use hands to pat cheese into round flat shape. Roll cheese in pepper until well covered. Cover and refrigerate until serving time. Makes 2 cups.
Make jello per package directions. Chill until soft set. Add remaining ingredients. Blend well. Refrigerate until firmly set.
Mix all ingredients together thoroughly. Shape into balls. Bake in 350° oven for about 30 minutes. Yields 50 balls.
Fry bacon; remove from pan. Add onions; saute. Sprinkle with flour and nutmeg. Stir until smooth. Add milk, potato flakes and chicken broth. Cook 5 minutes. Add bacon, cheese and spinach. Cook until cheese melts.
Heat butter, garlic and pepper in large skillet; add chicken, zucchini and half the seasoning salt and sear all sides of raw chicken. Add pasta and remaining seasoning salt. Add whipping cream and sour cream; blend well. Cook 4 to 5 minutes to reduce creams to thick sauce. Add cheese and blend well. Makes 2 servings.
Press rolls in pan, filling in holes; come up 1/2-inch on sides. Pour Eagle Brand milk on top. Sprinkle with dry frosting mix. Pour melted butter on top. Bake at 400° for 12 to 15 minutes.
Cut cauliflower in small pieces. Mix together with grapes and nuts. Mix mayonnaise, sugar and mustard and add to other ingredients. Toss and enjoy.
Saute celery and onion in margarine until tender. Mix stuffing mixes and sage. Add broth and mix lightly. Stir in onions, celery and chicken. Add more broth if too dry. Pour in baking dish. Bake at 350° for 30 to 45 minutes, or until it is lightly browned.
Brown meat. Add onion and cook until tender. Add rest of ingredients in order given, except cheese. Bring to boil. Reduce heat and simmer for 5 minutes. Spoon into greased baking dish, top with cheese and bake until cheese is melted. Garnish with olives.
Combine chocolate chips, margarine and marshmallow; set aside. In heavy 4-quart saucepan, bring to a boil evaporated milk and sugar, stirring constantly. When mixture reaches full rolling boil, cook for 8 minutes. Pour over chocolate mixture in large bowl and stir until well mixed. Add vanilla. Beat with electric mixer. Stir in nuts. Pour into 13 x 9-inch pan. Cool and cut into squares.
Chop fruit and mix with cheese and pudding. Form a ball. Roll in chopped nuts and serve on graham crackers.
Cream shortening and sugars. Add eggs and vanilla. Sift together flour, baking soda and salt and add to creamed mixture. Mix in oatmeal, nuts and coconut. Shape in rolls and refrigerate a couple of hours. Slice and bake at 375° for 10 minutes on lightly greased cookie sheets.
Mix together and pour into unbaked crust. Bake at 350° about 35 minutes.
Mix sugar and cocoa. Add cream and Karo. Boil to soft ball stage, remove from heat. Add butter and vanilla. Beat until candy clings on side of boiler. Add pecans. Drop by teaspoonful on buttered dish.
Preheat oven to 375°. Beat eggs slightly, then stir in sugar, corn syrup, melted margarine and pecans. Pour into unbaked pie shell. Bake for 35 to 40 minutes, until filling is slightly firm.
Preheat oven to 350°. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. In another bowl, combine bananas, sugar, eggs and butter. Beat until creamy. Gradually add flour mixture alternately with milk to banana mixture. Add pecans and morsels. Blend well. Pour into 2 well-greased and floured loaf pans. Sprinkle top with chopped pecans (optional). Bake 60 to 70 minutes. Cool 15 minutes; remove from pan.
Mix all ingredients together and pour in Jell-O mold that has been sprayed with Pam. Refrigerate until ready to serve.
Combine first 5 ingredients; mix thoroughly. In a separate bowl, combine flour, salt and baking powder. Add dry ingredients to cream mixture, blending well. Fold in coconut, pecans and zucchini. Spread on cookie sheet coated with cooking spray. Bake at 325° for 25 minutes.
Chop fine, parsley and onion. In a large bowl, mix parsley, onion, spinach, bread crumbs, cheese, eggs, salt, pepper and garlic powder.
Grease three 9-inch aluminum pie pans and set aside. Preheat oven to 425°.
Preheat oven to 325°. Grease bottom only of 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Mix flour, baking powder, salt and spices in a large mixing bowl. With a spoon, stir in sugar, eggs, oil and milk. Stir to blend. Mix in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place. Yields 8 to 10 servings.
Combine water, soup and margarine. Bring to a boil. Remove from heat and add other ingredients. Pour into 9 x 13-inch pan. Bake 1 hour at 350°.
Mix food coloring with cocoa. Set aside. Cream shortening with sugar. Add eggs. Add food coloring and cocoa mixture. Rinse cocoa bowl out with buttermilk and vinegar. Sift together flour, salt and soda. Add vanilla. Mix well and bake at 350° for 30 minutes.
Cream butter; add sugar gradually. Add next 5 ingredients and mix well. Pour into unbaked shell and bake at 375° for 40 to 45 minutes. It will be slightly wiggly in the middle but will firm up as it cools. Serve with whipped cream.
Roll the dough on floured surface into a rectangle. Brush dough with melted butter and sprinkle with cinnamon and sugar mixture. Roll up like a jelly roll. Cut into 1-inch slices. Place in greased muffin cups and brush tops with melted butter. Cover and let rise 20 minutes. Bake at 425° for about 18 to 20 minutes. Makes 1 1/2 dozen rolls.
Mix pepper, sugar and vinegar. Bring to a rolling boil that can't be stirred down; remove from heat. Cool 5 minutes. Add Certo; mix and pour into jars. Makes about 7 1/2 pints.
Preheat oven to 350°. Grease an 8-inch square pan with butter flavor Crisco. Put greased pan in oven and let it get hot while you mix the batter. Melt Crisco; mix with eggs until well blended. Add sugar, salt, milk and vinegar and beat well. Mix in flour, cornmeal, baking powder and soda; mix just until the batter is smooth and no lumps appear. Pour batter into heated dish. Pour cream into center of batter; do not stir. Bake for 1 hour or until lightly brown.
Blend cream cheese and milk. Stir in dried beef, onion, green pepper and pepper; mix well. Stir in sour cream. Spoon into 8-inch pie plate or small, shallow baking dish. Bake at 350° for 15 minutes. Serve with assorted crackers or small bread slices.
For prune butter, in a saucepan, combine prunes, lemon juice and 3/4 cup of water. Bring to boiling. Reduce heat. Simmer, covered, for 40 minutes. Remove from heat; stir in honey. Cool. Place in a food processor bowl. Process until smooth. Cover and cool.
Cut steak into 1/2-inch thickness. Pound into meat 1/2 to 1 cup flour. Season with salt and pepper. Place in bacon drippings; fry enough to brown it well on both sides. Add tomatoes, onion and green pepper. Cover. Place in oven and bake at 300°.
Cook and drain macaroni. Combine macaroni with all other ingredients, except bread crumbs. Melt 5 tablespoons butter and soak in bread crumbs. Place bread crumbs on top of casserole. Bake in 350° oven for 45 minutes.
Mix salad dressing and cream cheese until smooth. Add all other ingredients and chill until blended.
Drain pineapple, reserving 2 tablespoons liquid. Combine reserved liquid with 57 sauce and honey. Season chicken and place in baking dish. Pour on sauce. Bake at 350° for 1 hour, basting occasionally. Arrange pineapple slices on top during last 5 to 10 minutes.
Place potatoes and carrots in bottom of crock-pot. In bowl, mix flour, salt and pepper. Coat meat with flour mixture. Place meat on top of vegetables in crock-pot. Add remaining ingredients to crock-pot.
Mix all together. Bake at 350° for 1/2 hour in a covered dish. Serve with rye crackers.
Beat eggs well. Add sugar, flour and ice cream mix. Gradually add canned milk.	Mix well. Add Big Red soda water to fill 1 gallon freezer.
Prepare pudding according to packaged directions and chill. Mix the cream cheese with 1/2 cup of Cool Whip. Spread mixture in the bottom of the pie shell. Once pudding is chilled, mix pudding with 2 to 3 cups of Cool Whip. Blend until the consistency is light to medium brown in color. Pour the pudding mixture over the cream cheese. Top the pie with a generous amount of Cool Whip. For optional garnish, grate a Skor chocolate bar over the top of the Cool Whip. Chill overnight.
Melt almond bark, add peanut butter, Rice Krispies, roasted peanuts and chow mein noodles; mix well. Add marshmallows; stir. Drop on waxed paper with teaspoon. Let cool.
Mix and cook cornstarch, sugar and water until mixture thickens and becomes clear. Add 1 small box strawberry Jell-O powder. Let cool. After mixture cools, add 1 quart strawberries, drained. Pour into pie shell before serving; add Cool Whip or whipped topping. Garnish with strawberries (optional).
Mix together graham cracker crumbs and margarine; press in bottom of 9 x 13-inch Pyrex.
Drain liquid from green, wax and lima beans. Put in big casserole dish. Add pinto beans, pork and beans and kidney beans. Add brown sugar, tomato sauce, mustard, onion, celery and browned hot sausage. Cook in 350° oven for 2 hours. Cook uncovered.
In a 3-quart saucepan, gradually stir soup into cream cheese. Add milk, mustard and pepper. Over low heat, heat thoroughly, stirring often. Add macaroni, vegetables and Parmesan cheese. Heat through, stirring often. Makes 4 servings.
In a 3-quart casserole, combine undrained pork and beans, bean salad, pineapple, barbecue sauce and Worcestershire sauce. Bake, uncovered, in a 350° oven about 1 hour or until heated through.
Preheat oven to 350°. In a medium bowl beat egg yolks; stir in sweetened condensed milk, lemon juice, rind and food coloring if desired. Pour into prepared crust; bake for 8 minutes. Cool. Chill. Spread with whipped cream. Garnish as desired.
Mix and freeze. Set out early to start thawing (appx. 2-3 hours). Place in punch bowl and add 2-4 qts. ginger ale or 7-up.
Combine all ingredients except rice. Bring to a boil. Remove from heat and add Minute rice. Cover and let stand 5 minutes.
The night before combine all of the coating ingredients except the oil, then gradually beat in oil to make a mayonnaise-like consistency. Paint this coating on the lamb with a spatula, then cover and refrigerate. Bring out 30 minutes ahead the next day, then roast at 350° for about 1 hour or until it registers about 140° (about 10 minutes per pound for medium-rare, bone-in). Let rest before carving. May use a boned leg of lamb and grill instead.
Cook the potatoes, carrots, cabbage and celery about 15 or 20 minutes. Add corn, beans, peas, onion, salt, oil and tomato juice. Cook 15 minutes or until onion is done.
Cut dough biscuits into quarters. Individually, coat with sauce. Spread into 9 x 13-inch pan. Top with cheese and toppings. Bake 20 minutes at 375°.
Cut breasts in half. In a shallow bowl, combine oil, mustard and sauces (salt and pepper). Coat chicken with mixture. Grill or broil 6 to 8 inches from heat source for 10 to 20 minutes until cooked through, turning 2 to 3 times. Serves 4.
Mix, heat and serve over frito corn chips. May brown ground beef or sausage and add to mixture.
Combine the four crust ingredients, mixing well. Firmly press mixture into bottom and sides of a 9 inch cake pan. Bake at 325° for 5 minutes. Let cool.
Mix all ingredients and shape into patties. Cook on grill for best results (not in frying pan). Makes approximately 20 (1/4 pound) burgers.
Mix soup, oil, sugar, vinegar, dry mustard, salt and pepper. Warm ingredients until sugar is melted. Stir until well blended and pour over carrots. Cool and serve. Will keep up to 6 weeks in refrigerator.
Boil water; add oats and butter (set aside). Combine brown sugar, white sugar and eggs; add vanilla, cinnamon and sifted flour. Stir in oatmeal mixture. Pour into greased and floured rectangular pan. Bake at 350° until done.
In a brandy snifter, layer cake, pudding, strawberries, walnuts, coconut and whip cream. In between each layer, put Amaretto. Then start another layer with cake. On top of the whole dessert, put whipping cream and strawberries.
Melt margarine and shortening. Add sugars and mix well. Add egg; beat until light colored. Sift flour with soda; stir into egg mixture. Add vanilla and nuts. Chill. Roll in small balls. Bake on ungreased cookie sheet at 375° for 7 to 10 minutes. Remove at once. Makes about 4 dozen cookies.
After sauteing onions add other vegetables. Cut beef to make roll. In each place cheese with onion mixture on top; then roll up and secure with toothpick. Saute meat well in butter. Make gravy and serve with noodles on rice.
Cook onion, celery, and bell pepper in butter in heavy skillet until tender. Add rice, salt, broccoli and parsley. Stir well. Pour into warm buttered ring mold and turn out on tray, or shape your own ring. Serve with bowl of beef curry, shrimp creole, or your favorite entree in center of ring.	Garnish with silvered almonds and parsley. Serves 8.
Cream butter; add sugars. Beat well. Add eggs; beat again. Add flour, mixed with baking powder, soda and salt. Add remaining ingredients; will be very stiff (mix with hands). Drop by 1/2 spoonfuls on ungreased pan. Bake at 350° for 10 to 12 minutes.
Soften cream cheese and spread in bottom of 8 x 8-inch or 10-inch quiche plate. Then spoon chili on top of cheese evenly. Grate Monterey cheese evenly over chili and bake at 375° for 40 minutes. Cool 10 minutes, then use tortilla chips as dippers.
Mix first 6 ingredients lightly but thoroughly. Shape in 2-inch balls and roll in flour. Brown on all sides in margarine. Add 1 1/2 cups bouillon and bay leaf. Bring to a boil, cover and simmer 1/2 hour. Mix 1/4 cup flour with remaining bouillon until smooth. Stir into mixture and cook, stirring gently until thickened. Serves 6.
Sprinkle crumbs onto bottom of 8-9 inch pie plate. Spray with cooking spray. Add Jell-o to boiling water, stir until dissolved. Let cool for 5 minutes. Add cottage cheese and cream cheese and mix with blender on medium until well blended. Add Cool Whip stir gently until blended. Pour over crumbs in pie pan and smooth. Refrigerate for 4 hours or until set.
Combine sugar, soda, buttermilk and salt in a 3 1/2-quart heavy saucepan. Cook for about 5 minutes over high heat or to 210° on a candy thermometer. Stir often, scraping the bottom of the pan. The mixture will foam up. Add margarine and pecans. Continue cooking over medium heat, stirring constantly, and scraping the sides and bottom of pan until the candy reaches the soft-ball stage (234° on the candy thermometer). Remove from the heat and cool slightly for about 2 minutes. Beat with a spoon until thick and creamy. Next, drop a tablespoon of the mixture onto a sheet of waxed paper or aluminum foil. Let the pralines cool completely. Makes 20 (2-inch) pralines.
Combine all ingredients, except crescent rolls. Save some cheese for top and also 1/2 onion. Place in an 8 x 12-inch baking dish. Bake, covered, at 375° for 20 minutes. Unwrap crescent rolls; separate into two rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice top. Bake, uncovered, for 15 minutes longer. Top lattice with remaining cheese and onions. Bake, uncovered, for 3 to 5 minutes or until onions are golden brown.
Mix all ingredients together. Drop teaspoons of mixture into ungreased mini muffin pans. Bake at 450° for 8 to 10 minutes. Yield: 2 dozen.
Cook meat and drain well. Put in crock-pot. Add all the ingredients with Velveeta cut in small chunks. Cook on high until melted down. Turn to low. Stir often to keep from burning. (Yes! It will burn in a crock-pot.)
Pour 1/4 to 1/2 inch milk in glass baking dish with fish fillets. Bake, uncovered, 15 to 20 minutes, depending on thickness of fillets. Pour milk off of fish and sprinkle bread crumbs and dots of butter on fish. Place under broiler 2 to 3 minutes or until lightly browned.
Cook pasta according to package direction. Drain well; rinse with cold water to cool quickly; drain well. In small bowl, whisk together oil, vinegar, sugar and seasoning. In large bowl, combine pasta, dressing and remaining ingredients. Cover; refrigerate. Makes 12 servings.
Cook egg noodles in salted, boiling water until tender. Drain and rinse. Melt 3 tablespoons butter in saucepan while noodles cook. Stir in flour and gradually add milk and pineapple syrup. Stir constantly until thickened. Add pineapple cubes, ham and cooked noodles. Blend well and pour into greased casserole. Combine bread crumbs with 2 tablespoons melted butter and top casserole with mixture. Bake at 350° for 30 minutes.
Pour mixture into cartons and freeze. Thirty minutes before serving time, set cartons out to slightly thaw.
Combine 1/2 cup cracker crumbs with beef, tomato paste, eggs, onion, green pepper, salt and pepper. Pat half the mixture into the bottom of square pan. Combine remaining 1/2 cup cracker crumbs with cottage cheese, mushrooms and parsley. Spread over meat mixture in dish. Top with remaining meat mixture. Bake in a preheated 350° oven 1 hour. Let stand 10 minutes.
Use blender or mixer. Put all ingredients in whichever you choose. Run on mix until thoroughly mixed. Pour into two oiled 9-inch pie pans. Cook at 350° for 30 to 40 minutes on middle rack of oven, or until slightly brown.	Prick with fork.
Melt butter. Add onion and saute until clear. Add flour and cook until light brown. Add water, tomato puree, salmon and parsley. Simmer for 5 minutes. Add milk and simmer for 15 minutes. Before serving, add pepper and salt to taste. Serves 6.
Cut tomatoes in half and place in shallow pan, cut side up. Combine remaining ingredients well and spread on tomatoes. Bake in a 450° oven 8 to 10 minutes or until tops are lightly browned.
In large saucepan, combine sugar, milk and butter. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat and add Marshmallow Creme and chocolate pieces, stirring, until well mixed. Stir in nuts and vanilla. Pour into buttered 13 x 9-inch pan. Chill until firm.
Can be assembled in pan in which it is to be baked. Grease 8 x 8 x 2-inch pan. Break in eggs and beat with fork. Add milk and stir until blended. Stir in corn; scrape onion into mixture and stir until smooth. Sprinkle bread crumbs over top and dot with butter. Bake in 350° oven for approximately 30 minutes.