HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crumbs and margarine; press onto bottom and sides of 9-inch spring-form pan. Combine cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of cheese mixture; add pumpkin and remaining sugar and spices to remaining cheese mixture. Mix well. Layer half of pumpkin mixture and half cheese mixture over crust. Repeat layers. Bake at 350° for 55 minutes.
8 medium potatoes peeled and sliced thin. Put into greased 9 x 13 x 2 pan. Sprinkle with salt and pepper to taste. Add 2 tbsp flour. Sprinkle over potato mixture. Pour 2 small cartons whipping cream over potatoes. If this doesn't cover them add Half and half to cover. Bake 350° 1 hour or until done and thick.
Mix and press into 12 x 8-inch pan and bake 15 minutes at 375° and let cool.
Brown hamburger and onion. Add chili beans, tomato sauce, chili powder, salt and pepper. Use shells to line an ungreased 9 x 13-inch pan. Cover with meat mixture. Top with grated Cheddar cheese. Bake 20 to 25 minutes in a 350° oven. Before serving, top with chopped lettuce and tomatoes. Serves 10.
Bake rolls, flattened, on a jelly roll pan at 350° for 10 minutes. Prick the dough several times. Cool. Combine cream cheese, dressing and mayonnaise; spread on the crust. Sprinkle veggies over the top. Cover and chill until ready to serve.
In a large skillet, fry the bacon rendering the fat. Add the onions and briskly saute. Add spinach, anchovy paste, Tabasco, heavy cream and breadcrumbs. Cook over moderately high flame until mixture is thick. Season with salt and pepper and Pernod.
In a medium skillet, brown the ground meat and onions. Drain well and set aside. Lightly grease and dust a 12 to 14-inch pizza pan with flour. Prepare batter by mixing flour, salt, pepper, Italian seasoning, eggs and milk in a small mixing bowl. Pour batter into pan, tilting pan until batter covers bottom. Arrange topping of meat and onions over batter. Bake on bottom oven rack at 425° for 20 to 25 minutes or until golden brown. Remove from oven. Put on pizza sauce. Add mushrooms, cheese and any other desired toppings. Bake 10 to 15 minutes until cheese is melted and sauce is bubbly.
Soften and whip the cream cheese with a wooden spoon. Blend in the peppermint extract. Sift the powdered sugar into the cream cheese, working it until it is well blended, kneading it with your hands. Press into small mint molds or roll into small balls and press down with a fork. Roll lightly in granulated sugar.
Rinse and soak overnight, after picking over, your choice of beans. Parboil until you can blow skin off. Cover with water and bake at 300° all day and add water as necessary, or, cook in crock-pot on low all day or longer.
Cook shrimp and scallops according to package directions. Cool in ice water; drain well. Peel and remove shells and tails from shrimp. Chop shrimp coarsely. Cut scallops into fourths, if large. Add remaining ingredients; mix well. Chill. Taste. Add salt, if needed.
Preheat oven to 350°. Cook the pasta in boiling water until just tender. Drain and reserve. Trim mushroom stems; cut stems and caps into slices. Melt butter in a nonstick skillet. Raise heat to medium, add mushrooms and cook 3 minutes or until just tender. Sprinkle with nutmeg; set aside. In a small bowl, combine breadcrumbs, Parmesan and parsley. Reserve until ready to use. Lightly grease a 2 1/2-quart ovenproof casserole. Place 1/3 of reserved mushrooms. Mix the 2 grated cheeses together; cover mushrooms with 1/3 of the cheeses. Repeat layer twice, ending with grated cheeses. Whisk together milk, eggs, paprika, cayenne and salt. Pour over casserole. Sprinkle top with breadcrumb mixture; bake for 1 hour or until top is golden and cheeses are melted and a bit bubbly.
Sift together flour, 3/4 cup sugar, 1 1/2 tablespoons cocoa, baking powder and salt. Add butter, milk, pecans and vanilla. Beat for 2 minutes; pour in greased pan. Mix together 1 cup sugar and 1/4 cup cocoa. Sprinkle over batter. Pour hot water over batter and topping. Bake at 350° for 35 minutes.
Cook chicken until barely tender. Cool. Remove from bone in large chunks. Mix soups, wine, rice and chicken. Pour into large casserole. Bake uncovered for 1 hour and 15 minutes at 325°.
Mix all. Drop by rounded teaspoonful on greased cookie sheet. Bake at 350° until barely brown.
Cream sugars and add oil. Add eggs and pumpkin and mix well. Mix dry ingredients. Add alternately with water to main mixture. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour and 15 minutes.
Cream flour, shortening and sugar together in large mixing bowl. Add eggs along with beaten and mashed bananas. Stir in vanilla and soda. Mix well. Add nuts, Bake at 350 degrees for 1 hour.
Cook spaghetti and rinse with cold water. Drain. Cut up ham, sweet pepper, cucumber and onion into cubes. Mix all ingredients together. Stir well! Refrigerate.
Brown beef and drain. Add tomato products to meat and stir. Add heated drained beans to beef mixture. Put in casserole dish. Put mashed potatoes on top. Sprinkle with grated cheese. Allow time to warm the dish in oven before serving. Serves 6 to 8.
Mix all ingredients together. Roll in pecan or almond pieces. Spread on any thin crackers (wheat crackers suggested).
Mix all ingredients except fruit filling and press 1/2 into bottom of an 8-inch square pan. Add fruit filling. Crumble remaining dough over top. Bake at 350° for 45 minutes or until lightly browned. Sprinkle top with powdered sugar.
Mix dry ingredients together and add milk and vanilla, stirring well to make a smooth creamy mixture. Bring to a slow boil and then add butter. Serve over hot biscuits.
Crush the cookies and put half in the bottom of a 9 x 13-inch baking pan. Melt the margarine and cream cheese, then add powdered sugar and vanilla.
Put crushed wafers into food processor. Add coconut and 3/4 cup sugar. Blend. Add orange concentrate and blend again. Roll into 1-inch balls. Roll balls in remaining sugar. Freeze if not using immediately or refrigerate until needed.
Mix the first 4 ingredients well; roll in balls. Dip in the melted chocolate and wax mixture.
Boil potatoes and drain. In skillet, brown sausage and onions. Then add potatoes, salt and pepper and cook until potatoes are turning brown.
Remove any fat, soak 2 or 3 hours in salt water. Drain, wash, then parboil for 10 or 15 minutes in salt water with 2 tablespoons vinegar added.
Combine all ingredients except buns. Split buns; place 1/2 cup cheese mixture on each bun. Place on cookie sheet. Place under broiler for about 5 minutes or until well heated. Serve at once.
Dissolve gelatin in hot water. When cool, mix in other ingredients. Pour into mold and chill. Arrange with lettuce on plate.
Combine coconut and butter; press firmly on bottom and sides of pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk. Stir in pureed strawberries and lemon. Fold in Cool Whip. Pour into crust. Freeze 4 hours.
Beat all seasonings into the egg. Dip the chicken parts in the egg and coat with cornflake crumbs. Place in baking dish. Add stock to dish. Cover tightly, using foil in absence of a cover. Place in preheated oven at 375° and bake, covered, for 1/2 hour and uncovered 1/2 hour.
Combine all ingredients except half of the cheese. Toss lightly until well mixed. Place in baking dish and bake at 350° until hot. Before removing from oven, add rest of the cheese so that it will melt.
Clean green beans and cook in boiling, salted water until tender, about 2 to 5 minutes. Rinse under cold water and drain. In a saucepan, heat olive oil and butter; add green beans, shallots and garlic. Toss. Add pecans, tarragon and salt and pepper to taste. Serves 8 to 10 people.
Dissolve yeast in warm water. Add sugar, salt, egg and shortening. Beat together. (Electric mixer may be used.) Add 1/2 of the flour. Beat well and then knead in the rest of the flour. Place dough in greased bowl; cover and let rise for 1 hour. Form into rolls, bread, sweet rolls and let rise again. Bake at 375° for 15 to 20 minutes (rolls). Turn out on counter and brush with melted butter at once. Sweet rolls may be frosted with confectioners sugar frosting.
Beat or blend cottage cheese, sour cream, flour, eggs, onion, salt, salt and pepper together. Fold in vegetables. Pour into 2-quart casserole. Top with Parmesan cheese. Bake at 325° for 45 minutes.
Cut cake into three layers horizontally. Place one layer on serving tray. Stir crushed strawberries and milk into 1 1/2 cup Cool Whip in a large bowl. Spread 1/2 strawberry mixture on cake layer. Arrange 1/3 of sliced strawberries on top of cake. Repeat layers ending with cake. Frost top and side of cake with remaining Cool Whip and top with remaining strawberries. Refrigerate at least one hour.
Boil chicken breasts in garlic salt water until done. Cut in cubes. Mix cheeses, soup and milk. Add chicken to mixture. Lay tortillas in Pyrex dish. Place chicken mixture in center of tortilla. Roll up. Place tortillas side by side with seam side down. Bake in a	350° oven for 25 minutes. Sprinkle a small amount of	cheese	over tortillas and bake until melted. Serves 10 to 12 people.
Mix butter, shortening, sugars, vanilla and eggs together. Mix flour, baking soda, salt and cocoa together. Add flour mixture to butter mixture, mixing well. Then add chocolate chips. Drop on greased cookie sheet with sugar scooper. Cookie should be soft; watch closely. Bake at 350° for 8 to 10 minutes.
Combine all ingredients; mix together at low speed, then beat at medium speed until very stiff peaks form. For a lighter icing, add an additional tablespoon of water and beat. Keep covered with a wet or damp cloth at all times.
Coat squirrel pieces with flour seasoned with salt and pepper. Brown in oil and remove from skillet. Line baking dish with foil and place cooked squirrel in dish. Add onion and garlic; sprinkle with salt and pepper to taste. Blend soup with a small amount of water. Pour over squirrel. Seal foil tightly. Bake at 325° for 2 hours. Open foil and add green onions and parsley. Reseal and cook for additional 10 to 15 minutes.
Chop onion into the beef. Mix milk and oats together; let soak a few minutes, then add to meat. Roll mixture into balls; brown on both sides; drain.
Cook all ingredients until boil. Simmer for 2 more hours. Makes 8 or 9 pints.
Dissolve jello in hot water. Add frozen strawberries. This will begin at once to congeal. Add pineapple, bananas and nuts. When completely congealed, serve with either whipped cream or sour cream.
Cook and dice chicken. Place in a greased casserole. Mix sour cream and soup and pour over chicken and cover with crushed crackers. Drizzle the melted oleo over the top and sprinkle with poppy seed. Bake 30 minutes at 350°.
Crush Oreos (all but 4 cookies) on bottom of a bread pan. Melt butter and pour over cookies. Mix powdered sugar and cream cheese with mixer. Spread over cookies. Mix chocolate pudding and spread over powdered sugar mixture. Put Cool Whip on top. Crumble 4 cookies on top. Refrigerate until ready to serve.
Beat concentrate in large mixer bowl with electric mixer on low speed about 30 seconds. Gradually spoon ice cream and beat until well blended. Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 30 minutes or until pie can be cut easily. Garnish with strawberries, if desired. Store leftover pie in freezer.
Drain beets thoroughly, reserving liquid. Mash beets lightly with a fork. Stir in mayonnaise, horseradish and salt. Add beet juice, if desired, to make dressing the desired consistency. Core lettuce and cut in 6 wedges. Spoon on dressing. (Makes an attractive salad.)
Combine flour, sugar, salt, baking powder and poppy seed. Add milk, lemonade, oil and egg whites. Stir until moistened; don't overmix. Spray pan with Pam and fill 2/3 full. Bake for 15 to 20 minutes at 400°.
Combine celery, onions, bell pepper and margarine and cook until vegetables are soft. Cook shrimp in the shrimp boil according to directions. Save the broth.
Mix 1 1/2 cups of flour, the yeast, sugar and salt in large bowl. Heat water, milk and margarine to 120° to 130°; stir in yeast mixture. Stir in enough remaining flour to make dough easy to handle. Sprinkle surface lightly with flour. Knead on surface until smooth. Cover; let rest 10 minutes. Grease cookie sheet. Shape 2 inch piece of dough into a ball for head, then make 5 walnut size pieces (4 for feet and 1 for tail). Make a ball for the body with remaining dough. Place body on cookie sheet. Flatten slightly. Attach head, feet and tail, placing 1 end of each under the body. If desired, press raisins into head for eyes. Cover and let rise 20 minutes. Heat the oven to 400°. Make crisscross cuts in the body, 1/4 inch deep to look like a turtle shell. Bake 20 to 25 minutes or until golden brown. Makes 1 turtle bread.
The centuries-old American Indian way of barbecuing butterflied salmon is an extraordinary treat. The smoky, moist salmon is perfectly complemented with a chilled Chardonnay. A beach site is ideal for this dish. Originally the salmon was pinned to a split alder limb with cedar skewers. You will need the following: a board about 3 feet (90 cm) long and 1 1/2 feet (45 cm) wide, a 5-foot-long (1.5 m) wooden stake, heavy-duty aluminum foil, 2 nails, a spool of wire, a hammer or a rock to drive the nail, and a wire cutter.
Mix together melted butter and crumbs. Spread in pan, 9 x 13-inch. Mix and beat together sugar, butter and eggs until fluffy. Spread over crust. Top with pineapple and bananas. Top with whipped topping. Garnish with nuts and cherries. Chill for 4 or 5 hours.
Mix eggs, cornstarch and sugar together; add pineapple with butter and cinnamon. Bake at 350° for 1 hour.
Combine all ingredients. Pour into a greased casserole. Bake for 1 hour at 350°. Serves 6 to 7.
In a large mixing bowl, combine butter, sugars, vanilla and salt; beat with a spoon until fluffy. Beat in egg and baking soda. Stir in flour, walnuts and chocolate chunks. Transfer to a bowl just large enough to hold the dough; cover and refrigerate until firm, about 4 hours or overnight.
Saute onion in butter. Cook broccoli. Put broccoli, onion, soup, cheese and mushrooms in large pan and heat until bubbly. Serve with dip-size corn chips.
Wash and dry chicken pieces under cool water. Place chicken in baking dish (8 x 11-inch). Combine barbecue sauce, pineapple and flour; mix well. Spoon over chicken. Bake at 350° for 1 hour.
Mix all ingredients together. Pour into greased pie pan and bake at 350° for 35 to 40 minutes until done.
Beat eggs until thickened. Add sugar, cinnamon, ginger and cloves, then orange juice and lemon juice. Place 1 cup in punch bowl. Add ice cream and gradually add ginger ale. Then add remaining egg mixture. Sprinkle with nutmeg.
Sift flour, salt, soda, baking powder and nutmeg. Mix sugar and shortening. Add milk and vanilla. Mix and drop by spoonful on cookie sheet. Bake 10 to 15 minutes at 375°.
Cook potatoes	until done, but not too soft. Cool. Grate potatoes. In saucepan combine cheese and butter until melted. Remove from heat and add sour cream, salt, pepper and onion. Fold in grated potatoes. Dot with butter, chives and paprika.	Bake at 350° until hot and bubbly.
Thaw and drain broccoli; mix all ingredients. Pour into well-greased 9 x 13-inch baking pan. Bake at 350° for 35 to 45 minutes. You can add 1 cup chopped smoked sausage if you like.
Cook sliced potatoes in salted water until tender. Drain. Make medium white sauce. Add cream of chicken soup. Layer in casserole (alternate potatoes and white sauce). Cover with bread crumbs. Bake at 350° until bubbly.
Melt chips and stir in vanilla and milk Add nuts; mix well and chill. Roll into a 12 inch log on waxed paper. Mark lengthwise with a fork. Brush with slightly beaten egg white. Place pecans all over the log. Cut into 1/2 inch slices.
Cream together first 5 ingredients until fluffy. Sift together remaining ingredients. Add dry ingredients to creamed mixture; mix well. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 minutes. Cool before icing.
Mix pretzels with 1/4 cup sugar and butter. Pat in an 8 x 12-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese with 1 cup sugar and Cool Whip. Spread over cooled pretzel crust. Dissolve jello in hot pineapple juice. Add strawberries. Let set partially in refrigerator, then spread over cream cheese layer. Chill.
Mix all ingredients together. Pour into a well oiled hot skillet. Bake at 425° until golden brown.
Heat milk to scalding. Add the Grape-Nuts and cool. In a bowl, beat eggs slightly. Add salt, sugar and vanilla. Combine with the cooled Grape-Nuts mixture. Mix well and pour into a buttered baking dish. Sprinkle with the cinnamon and nutmeg to taste. Set the casserole in a pan of warm water and bake in a moderate oven until firm, about 45 minutes. Serve warm or cool.
Pour all in mixing bowl and mix for 10 minutes. Pour half of batter in ungreased tube pan. Add 1 bag (16 ounces) in middle, then add rest of batter. Bake at 350° for 1 hour. Let cool before taking out of pan. Very good! Freezes well!
Prepare pears (peel and core) and vegetables. Grind in food chopper. Combine other ingredients; cook for 20 minutes. Pour into hot, sterilized jars and seal.
Mix until well moistened. Spoon onto well oiled cookie sheet (I spray with Pam). Bake at 300° for 20 to 25 minutes. Remove to cooling racks while warm.
Using waxed paper, sprinkle paper with flour, salt and pepper one side of steak. Lay seasoned side down in flour. Sprinkle top side with salt and pepper and flour. Pound with large knife or tenderizing tool. Turn and pound other side of meat. Cut meat into serving sizes, carefully keeping as much coating on as possible. Just cover large frying pan with oil. Brown both sides of meat. You may have to do this in two groups. When all meat is browned, return to frying pan and layer with slices of onion. Carefully add bouillon mixture and wine. Reduce heat to simmer for about an hour, using egg turner to keep meat from sticking during cooking.
Mix sugar, salt, vinegar and water. Bring to a boil. Pour over the first 4 ingredients that were placed in a large bowl. Mix well. Let stand for 2 hours. Can chill the mixture to serve cold.
Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. In a greased 13 x 9 x 2-inch baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice. Cover and bake at 350° for 30 minutes. Uncover; bake 5 to 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 9 to 12 servings.
Cream together margarine and sugars. Add almond extract, eggs, vanilla and applesauce. Mix well. Blend in flour. Drop by tablespoons onto nonstick cookie sheet. Sprinkle with cinnamon and sugar. Bake at 350° for 8 to 10 minutes. Yields 3 dozen.
Cook sugar, butter and pecans for 3 1/2 minutes. Spread on crackers (in aluminum foil lined cookie sheet). Bake at 350° for 8 to 10 minutes, until it starts turning dark.
Combine rice, milk, pimento, celery soup and mushroom soup. Pour into a greased 13 x 9-inch baking dish. Dip chicken pieces in milk. Then roll in onion soup mix. Arrange chicken pieces over rice mixture. Bake, covered, at 350° for 1 hour or until chicken is tender. Makes 4 servings.
Drain juice off cherries and pineapple. Heat until hot. Dissolve cream cheese and jello together. Add pineapple, cherries and Coca-Cola. Put in large mold or bowl. Sprinkle nuts on top. Chill.
Cook sugar, milk and butter until soft-ball stage (236°). Add vanilla and peanut butter, then beat. Pour into buttered 9 x 9-inch pan.
Thaw pastry 20 minutes; unfold and roll out on a lightly floured surface to 12 x 11-inches. Cut pastry crosswise in half. Wrap each piece of sausage in pastry, trimming pastry as necessary and sealing edges with egg mixture. Use pastry trimmings to decorate sausage en croute, if desired. Brush each with more egg and place on ungreased baking sheet. Bake at 375° for 35 to 40 minutes or until browned and puffed. Remove from the oven and let cool slightly. To serve, cut each sausage into six slices and serve warm with a pot of mustard. Makes 12 hors d'oeuvres.
In 4-quart saucepan, combine water, vegetables and seasonings. Bring to a boil; simmer, covered, 15 to 20 minutes.
Combine sugar, flour and salt in a medium mixing bowl; mix well and set aside. Melt chocolate and butter over hot water in top of a double boiler, stirring well. Gradually stir chocolate mixture into flour mixture. Stir in eggs, vanilla and chopped pecans. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into squares to serve.
Combine first three ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients and stir well. Drizzle over salad and toss well.
Place in buttered dish and bake 30 minutes at 375°. Dot with butter.
Dry ham on paper towels. Slice onions fine. Mix cream cheese and onion. Spread on ham and roll up. Space 4 toothpicks evenly, then cut.
Combine all but egg whites and beat well, then add egg whites and fold into cake mixture. Pour into a well oiled and floured pan (dripper or 2 round cake tins) and bake 30 to 35 minutes at 350°.
Mix flour and sugar substitute together until completely blended. Add peanut butter and cream together until completely blended.
Spread margarine on slices of bread. Lightly spread brown sugar over margarine. Sprinkle cinnamon on top of brown sugar. Broil until brown on top.
Saute beef, onion and garlic. Drain excess fat. Add salt, pepper, tomato sauce and water. Cook on medium heat for approximately 1/2 hour. Add corn and cook another 1/2 hour. Delicious with cooked macaroni or served over rice.
Bake pie crust. Arrange on bottom of pie crust the sliced banana. Set aside.
Combine ingredients, adding enough Miracle Whip to taste. Best when sits overnight. This recipe was given to me by the cook of a local restaurant.
Place a layer of tortillas in bottom of 13 x 9-inch pan. Brown meat with salt, pepper and garlic powder; add remaining ingredients except cheese. Place layer of meat mixture over tortillas, then layer of tortillas, then meat mixture. Add grated cheese. Bake in 350° oven for 45 minutes or until bubbly.
Mix salmon with flour and water. Add baking powder to beaten egg. This mixture will be frothy. Add immediately to salmon mixture and drop by tablespoon into hot oil. Cook until golden brown.
Blend cream cheese with Dream Whip and pour over sliced bananas in crust. Pour canned fruit (blueberry, strawberry or cherry) over pie mixture and gently blend into top layer. Refrigerate. Serve cold.
Place in order in large casserole. Cook in 350° oven for one hour or until all liquid is absorbed. Stir occasionally.
Beat with a spoon and add 3 more cups of flour. Grease dough and cover. Put in refrigerator and let rise twice the size. Roll out on floured table, spread with oleo, cinnamon and brown sugar. Roll and cut in strips. Put on greased cookie sheet. Bake at 350° for 15 minutes or until done.
Combine 1/2 cup lukewarm water, 1 teaspoon sugar and 2 packages of yeast in large bowl. Let rest 5 to 7 minutes. Mix 1/2 cup sugar with 2 tablespoons shortening in large bowl until "creamy." Stir well. Pour 1 cup boiling water over mixture until dissolved. Add 1 cup cold water and 1 egg. Beat well, then add yeast mixture. Mix well, adding 2 1/2 teaspoons salt and 1/3 cup milk. Add 6 cups flour and mix well. Let rest 5 minutes.
Mix ground beef, onion and garlic in skillet. Cook until meat is browned. Add tomato sauce and olives. Simmer for 10 minutes. Mix cottage cheese, sour cream and chilies. Butter a 9 x 13-inch casserole and layer ingredients in the following order: Tortilla chips, meat sauce, cottage cheese mix and Monterey Jack; repeat. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.