HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together cream cheese, confectioners sugar and vanilla. Whip cream and fold into cream cheese mixture. Spread into 9-inch pie shell. Refrigerate.
Sift the flour with cinnamon, soda, baking powder and salt and combine with sugar. In another bowl, mix egg, milk and oil, then add it to flour mixture. Add chopped apples. Put paper baking cups in muffin pan. Fill half full with batter. Bake about 10 minutes at 350°. Test with toothpick.
Dice tomatoes, onions, peppers and chilies; season to taste. Chill and serve. This can be adjusted for mildness, depending on the type of peppers you use. Be creative. Use yellow, orange and red banana peppers. Makes approximately 1 quart.
Brown meat. Add next 5 ingredients. Simmer, uncovered, 30 minutes. Cook noodles as directed and drain. Combine cottage cheese with next 4 ingredients. Layer in a greased 13 x 9-inch pan 1/2 noodles, 1/2 cottage cheese mixture, 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat. Bake at 375° for 30 minutes. Let stand 10 to 15 minutes before serving.
Combine butter, oil and sugar; beat until light and fluffy. Add 3 eggs, orange juice and vanilla; beat until smooth. Sift flour with baking powder (add 3 cups flour with baking powder). Add to butter mixture and mix well. Knead in remaining flour to make a medium dough. Shape as desired.
Combine ingredients in saucepan (medium size) and cook over medium heat until mixture boils, stirring constantly until mixture clears. Let cool a little and spread over warm cheesecake.
Sift and weigh sugar; set aside. Cream together remaining ingredients with mixer. Add sugar, a little at a time. Mix until well blended. Add food coloring as desired. Yield: 1 cake.
Grease and flour tube pan. Mix at slow speed the flour, sugar, mayonnaise, milk, eggs, soda, salt and spices. Mix for 2 minutes, scraping bowl frequently, then add the rest of the ingredients. Bake at 350° for 45 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Frost with Dream Whip.
Scald 1 3/4 cups milk with Karo. Mix remaining ingredients except vanilla and add quickly to milk and Karo combination. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in vanilla. Use meringue or Dream Whip for topping.
Drain salmon and put into large bowl. Add crushed crackers, finely chopped onion and egg. Mix well. Add flour, cornmeal, salt and pepper; mix together. Pat into patties about 1 inch in diameter and 1/2 inch thick. Cook in hot oil until golden brown. Drain on paper towel.
Wash chicken and arrange on greased baking pan. In double boiler, put egg yolks, sugar, all the juice, peel and melted butter. Cook over hot water for about 5 minutes. Pour over chicken and bake	at 400° for 1 hour or until tender. Serve each chicken breast with a slice of orange as a garnish, if desired. Makes 8 servings.
Toast pecans in 1/4 cup butter in 15 x 10 x 1-inch pan in a 350° oven about 15 to 20 minutes, stirring frequently. Remove from oven; cool thoroughly. Set aside, reserving 2/3 cup pecans for frosting. Combine flour, baking powder, and salt. Set aside. Beat 1 cup butter, gradually adding 2 cups sugar, beating well. Add eggs beating well after each. Add flour mixture alternately with milk, beginning and ending with flour mixture. Beat well. Stir in vanilla and 1 1/3 cups toasted pecans. Put in 3 greased and floured pans. Bake on 350° for 25 to 30 minutes. Cool in pans for 10 minutes. Cool layers completely. For frosting beat 1/4 cup butter until fluffy. Add powdered sugar, vanilla, and enough milk to make frosting of good spreading consistency. Stir in reserved toasted pecans. Spread frosting between layers, on top and sides.
Mix together grits, eggs, butter and enough milk to make mixture soupy. Bake at 350° for about 45 minutes until brown. After baked can be warmed up in the microwave.
Combine sugar and 2 teaspoons water in heavy small skillet. Cook, stirring constantly, until caramelized and syrup. Immediately pour into warm 4-cup buttered mold. Tilt to coat bottom and sides of container while sugar is still hot. Beat eggs well. Add milk, 1 cup water, cinnamon and lemon peel. Mix well. Pour into prepared mold. Place casserole in longer pan containing hot water to level of custard. Bake at 350° for 1 hour. Cool completely. Loosen custard with knife. Put on serving platter and spoon caramel over top. Makes 4 to 6 servings. Preparation time: 1 hour.
Lightly butter an 11 x 15-inch sheet. Combine butter and sugar in a 4-quart saucepan. Cook over medium heat, beating hard until mixture boils. Cover with tight lid; cook 3 minutes. Remove lid and stir occasionally until it reaches 290° on a candy thermometer. Add about 1/4 cup of the toasted almonds. Pour into a buttered pan; set on flat surface to cool 30 minutes. Refrigerate 15 minutes while chocolate melts (either over boiling water in double boiler or in microwave oven).
Put water, vinegar and salt in 1/2 gallon jar. Peel cucumbers and slice them 1/4-inch thick. Slice onion. Put cucumbers, onion and dill in jar. Set in refrigerator for 24 hours. It's ready to eat and lasts for many days.
Mix ingredients with hands. Shape into balls about the size of acorns. Bake in 325° oven for 25 to 30 minutes or until done. Let cool about 5 minutes. Roll in powdered sugar while still warm. These are good appetizers for any kind of celebration.
Mix pineapple, eggs, flour and sugar in small, deep dish casserole. Top with cubed bread soaked in butter. Bake approximately 35 minutes at 350°.
Crumble beef into Dutch oven. Add onions and cook over medium heat for 5 to 6 minutes, stirring until beef is lightly browned.
Cut off tips of beans; leave whole. Separate onions into rings. Cook beans in boiling water until tender. Drain. Combine beans and onion rings in a large bowl. Stir the remaining ingredients together. Pour over beans. Refrigerate at least 24 hours, stirring occasionally. Makes 2 1/2 quarts (14 cups).
Cook noodles as directed. Drain. Combine soup, milk, water and cheese in 3 qt. saucepan. Cook, stir over medium heat until cheese melts and sauce is hot. Stir in noodles, turkey, peas, carrots, and pimentos. Spoon into greased baking dish. Combine crumbs, parmesan and parsley. Sprinkle over top. Bake uncovered at 375° for 30 minutes or until hot. Serves 6.
Saute mushrooms and green onions in butter until tender. Set aside. In large bowl, combine eggs, half and half, salt, dry mustard and cheese. Fold in crawfish, mushrooms and onions. Pour mixture into shell. Bake at 400° for 15 minutes. Reduce heat to 300° and continue to bake for 30 minutes or until knife inserted in center comes out clean. Allow to stand 5 minutes before serving. Serves 6.
Blend until moistened. Beat on medium for two minutes. Pour into a greased and floured Bundt cake pan. Bake in a 350° oven for 50 to 55 minutes.
In a large casserole dish, layer 1/2 noodles, 1/2 tuna, 1/2 soup, 1/2 broccoli, 1/2 cheese and 1/2 croutons. Repeat. Bake at 350° for 40 minutes.
Mix all together and pour into square baking dish. Bake at 350° for 35 to 45 minutes.
Place orange and lemon juice in 1 cup measure. Fill with other fruit juice. Add sugar. Beat egg yolks and flour. Add to ingredients. Cook in double boiler until thickened. Pour over stiffly beaten egg whites. When cool, add cream (whipped). Serves 12.
Mix chicken, soups (rinse cans with water and add this to mix), vegetables and cheese. Pour into a 9 x 13 inch pan or dish. Mix biscuit mix, egg and milk, adding a few parsley flakes. Pour over chicken mixture. Bake at 350 degrees for about 30 minutes.
In skillet, cook chicken and dressing about 8 minutes. Stir in remaining ingredients. Heat until cheese is melted. Serve over hot, cooked rice.
Beat eggs; add sugar, salt and melted butter. Stir in milk until smooth. Slowly add coconut and flavorings. Pour in unbaked pie crust and bake at 375° until firm. Watch carefully if pie browns before fillings sets, you may lower temperature to 350° for the last minutes of baking.
Cook ziti according to package directions; drain. Meanwhile, combine sauce and pepper flakes in a medium sized saucepan; heat through. Combine ziti, sauce mixture, Ricotta and Mozzarella in a large serving bowl. Sprinkle with Parmesan. Makes 6 servings. Preparation time: 3 minutes. Cook time: 10 to 12 minutes.
Smother onions and celery in skillet with 1 stick oleo. Add liquid smoke, salt, pepper and all soups. Add 4 cups cooked rice and bake 30 minutes at 300°.
Slice French bread into thick slices into a baking dish. Pour mixture over bread. Bake at 350° for 45 minutes. Add blueberries, if wanted.
In a 10-inch skillet, cook onion and carrot in butter or margarine over medium heat for 3 minutes or until vegetables are tender. Stir in soup, mushrooms, water and pepper. Bring to boiling. Stir in noodles. Return to boiling. Reduce heat; cover and simmer about 15 minutes. Add broccoli and cook 10 minutes more or until broccoli and noodles are tender, stirring occasionally. Sprinkle cheese on top. Makes 8 side-dish servings.
In blender, sprinkle gelatine over cold milk; let stand 2 minutes. Add hot milk; blend all until well mixed. Add cream cheese that has been softened; beat until smooth. Add sugar and vanilla; mix well. In microwave, melt chocolate chips; spread over crust. Pour filling over. Chill at least 2 hours. Decorate top with grated nuts, chips or whipped topping. Serves 10. Light and delicious!
Boil water and salt. Remove from heat. Add cooking oil, alum and food coloring. Quickly mix in the flour and knead. Knead while it is still hot.
Break cake into small pieces and place in a large deep bowl. Mix sour cream, milk, whipped topping and sugar until smooth. Fold into cake. Mix glaze with strawberries and top the large bowl of cake mixture. Chill several hours before serving. Makes 12 to 15 servings. The strawberries and glaze mixture seals the cake mixture in the bottom of bowl.
Beat eggs and sugar until lemon colored. Stir in remaining ingredients and pour into oblong pan. Bake at 350° for 45 minutes.
Bring the first 5 ingredients to a full boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Add vanilla; remove from heat. Add chips and stir. Grease large cookie sheet or jelly roll pan; line with wax paper. Pour fudge into pan and chill until firm.
Lightly brown sausages and set aside. Prepare Kraft dinner as directed. Add remaining ingredients. Mix well and place in buttered casserole. Top with browned sausages. Bake 45 minutes at 325°.
In deep bowl, work boiling water into shortening with whisk or fork until all water is absorbed and shortening is light and fluffy like batter. Add flour, a little at a time. Mix in a pinch of salt. If necessary, add tiny amount of water to achieve correct texture. Roll out into 2 crusts (or roll out 1 crust and keep the other half of dough in covered bowl for up to 1 week.)
Mix oil and sugar in a small bowl. Mash the bananas. Mix bananas with sugar and oil. Add flour and nuts which have been dusted with a teaspoon of flour. Bake at 350° for 25 to 35 minutes. Bake in cupcake pans.
Combine all ingredients and mix well. Place in casserole dish. (Optional: crumble potato chips on top of casserole.) Bake, uncovered, at 400° for 1 hour.
Cream together cheese, margarine and sugar. Beat in eggs. Stir together flour, powder and salt. Stir into cream mixture. Spoon half of batter into another bowl; stir in nuts and chocolate. Drop chocolate batter from tablespoon, checker board fashion, into greased 9 x 9 x 2-inch pan.
Mix Treet (diced fine with a fork), cream cheese, mayonnaise and onion. Refrigerate overnight. Roll in chopped pecans. Serve with assorted crackers.
Mix all ingredients together. Add mayonnaise to your taste. Refrigerate at least 2 hours for flavors to enhance each other.
*Cauliflower, broccoli, green onions, carrots and canned sliced mushrooms, drained (cut vegetables fine).
Mix egg whites, cream of tartar and salt; beat until stiff. Gradually add sugar. On wax paper, make 3 circles, 8 inches in diameter, with the egg whites. Place these on a greased cookie sheet(s). Bake for 20 to 25 minutes at 250°. Melt chocolate chips. Spread thinly over egg white mixture. Add 3/4 inch whipped cream on each circle. Add strawberries on top. Refrigerate.
Pour milk into bowl. Add pie filling. Beat with whisk 1 minute. Let stand 5 minutes. Blend pumpkin, almonds and 2 cups of Cool Whip. Spoon into crust. Chill 4 hours. Put cream on top.
Cut up broccoli and steam for 5 minutes. Mix chunky peanut butter and butter; melt on stove or in microwave until hot. Pour peanut butter sauce over broccoli and serve. Adjust amount of sauce as needed.
Thaw juice and lemonade concentrate. Stir together undiluted concentrates in punch bowl. Add remaining ingredients, stirring gently. Serve immediately.
Mix pineapple and marshmallows and set aside. Cook until thick the mustard, juice, flour and egg yolks. Add lemon juice and cool. Combine with reserved fruit mixture and whipped cream. Chill. Chopped nuts and maraschino cherries may be placed on top.
Saute lightly the eggplant for 2 minutes in 2 tablespoons olive oil and remove eggplant. Saute the zucchini for 3 to 5 minutes in 2 tablespoons olive oil and remove zucchini. Saute onions, peppers and garlic for 5 minutes in 2 tablespoons olive oil. Combine all vegetables in alternate layers with tomatoes in casserole dish. Add 1/2 teaspoon basil, salt and pepper to taste. Cover and bake 1/2 hour at 350°. Remove cover and bake another 15 minutes or until most of the juice is absorbed.
Cook first 3 ingredients until brown; stir constantly (about 10 minutes). Pour in shallow pan and put 6 chocolate bars on top until soft. Cover with chopped nuts and put in refrigerator.
Beat sugar, oil and eggs together. Add remaining ingredients; mix well. Pour in 2 bread pans, greased and floured. Bake at 325° for 50 to 60 minutes.
Combine water and salt in a Dutch oven. Bring to a boil. Add macaroni shells, cook 15 to 18 minutes or just until tender; drain and set aside. Cook ground beef, onion and garlic in a large skillet until beef is browned, stirring to crumble meat. Drain off pan drippings and stir in the next 5 ingredients and set aside. Combine spaghetti sauce and Burgundy; spoon 1/4 of sauce into a lightly greased 13 x 9 x 2-inch baking dish. Set aside remaining sauce. Stuff macaroni shells with beef mixture and arrange in baking dish. Spoon remaining sauce over shells. Sprinkle with Parmesan cheese. Bake, uncovered, at 400° for 20 minutes.
Mix all ingredients in a quart jar. Refrigerate. Just before serving, stir well. For 4 servings, spoon about 3 tablespoons over head of washed, torn and crisped lettuce with plenty of fresh parsley sprinkled on top. Toss lightly but thoroughly enough to coat.
Tear 1/2 cake into bite size pieces and place in a 9 x 12-inch dish. Mix melted margarine, egg yolks and sugar in saucepan. Cook over low heat until egg yolks are cooked. When cool, fold in Cool Whip. Pour half of mixture over cake pieces. Crumble 3 candy bars over cake. Add remainder of cake, broken in pieces. Pour on remainder of egg mixture. Cover with last 3 candy bars, crumbled. Refrigerate.
Mix cheese; roll puffs in butter, then cheese. Bake in a 450° oven until browned. Serve hot.
Cook the first 6 ingredients for 1 hour slow, then add the next 5 ingredients. Mix well. Then spoon into 2 crusts, then put top crust on. Put a little milk on top of crust and bake in 425° oven for 10 minutes, then at 350° until golden brown, about 30 minutes (put slits in top crust). Each pie serves 6 to 8.
Beat together eggs, sugar, vanilla and oil in large bowl. Add zucchini. Combine flour, baking powder, soda, salt, raisins and nuts. Add to zucchini mixture. Add pineapple and pecans and mix well. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 55 to 60 minutes. Makes 2 loaves.
Cook sugar, eggs and fruit juices until thick. Cool, then refrigerate. When cold, add whipped cream. Serves 8 or 10.
Drain pickles and slice. Place in a large bowl. Add remaining ingredients and mix well. Let stand 1 hour, stirring occasionally. Return to jar and refrigerate.
Mix the wet ingredients separately. Add dry ingredients. Pour into 3 (1-pound) coffee cans. Bake at 350° for 1 hour.
In food grinder, grind together dates, raisins, apricots and prunes/figs. Combine with orange juice in 2-quart mixing bowl. Roll into bite-size balls. Roll in coconut or in nuts. Refrigerate, covered, until time to serve. Yields about 2 dozen.
Melt butter. Add sugar, dates and eggs and cook over low heat until thick. Remove from heat; add them. Roll into balls, then into confectioners sugar or coconut or ground nuts.
Boil chicken breasts (salted to taste) until done. In a large bowl, combine all soups. Stir well to combine. In a large casserole dish, layer about half of the soup mixture, then add a layer of chicken (chopped or pulled apart). Push chicken down into the soup mixture, then add a layer of chopped broccoli, then a layer of the remaining chicken and finally the remainder of the soup mixture. Cover the top with corn bread dressing mix. Place in a 350° oven for 45 minutes.
Mix together butter, eggs, vanilla and sugar. Add strawberry puree. Add dry ingredients. Stir just until moistened. Spoon into greased muffin tins. Bake at 375° for 15 to 20 minutes. Makes 24 large muffins.
Mix milk and Jell-O, then other ingredients. Shape like strawberries and roll in red sugar crystals. Top each with green sugar crystals. Chill in refrigerator. Will keep well out of refrigerator.
Spray 9 x 9-inch glass pan with Pam. Thin spaghetti sauce with 1/2 to 3/4 cup water. Spoon 3/4 cup sauce over bottom of pan. Mix eggs, cheeses, oleo, salt, pepper and basil in a bowl. Use an iced tea spoon to stuff shells. Lay shells, side by side, in pan. Spoon over remaining sauce. Pour another 1/4 cup to 1/2 cup water over top. Cover and bake at 350° for about 45 minutes. Serve with a green salad and hot bread.
Place in saucepan sugar, flour, cornstarch and cocoa. Mix and add egg yolks and whole egg. Stir until mixed. Add Pet milk, milk, oleo and vanilla. Cook over medium heat, stirring until thick. Pour in baked crust and cover with meringue browned.
Soak raisins in applejack 4 to 8 hours; drain, discarding applejack and set aside. Combine flour and sugar in a large bowl; cut in shortening with a fork or pastry blender until shortening is the size of peas. Add milk, stirring with a fork until dry ingredients are moistened. (Dough will resemble cottage cheese and be sticky.) Turn dough out onto a heavily floured surface. Add raisins. Knead lightly 10 to 12 times. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch round cutter. Bake at 475° for 12 to 15 minutes on an ungreased baking sheet. Brush with melted butter. Yield: 2 dozen.
Mix all ingredients together, except butter and cornflakes. Put into baking dish; sprinkle cornflakes on top. Dot with butter. Bake for 45 minutes at 350°.
Mix salt, flour, baking soda and baking powder. Mix sugar, oil and eggs. Beat up until frothy. Add banana. Fold into flour mixture. In greased loaf pan, bake at 325° for 1 hour or until golden brown.
In 10-inch skillet over medium heat, in hot margarine, cook mushrooms and basil 3 minutes, stirring occasionally. Add broth and water; heat to boiling. Stir in rice; return to boiling. Reduce heat to low. Cover; simmer 15 minutes. Stir in zucchini and carrot. Cover; simmer 5 minutes. Remove from heat. Let stand covered 5 minutes before serving. Makes about 5 cups or 6 servings.
Brown meatballs in oven. Mix other ingredients and bring to boil. Add meatballs and simmer.
Take tops off berries and stand berries on heads. Combine water, sugar, jello and cornstarch and bring to a boil over medium heat. Cook until mixture has thickened, pink clear color. Refrigerate until cooled, not not jelled. Mix strawberries and jello mixture together. Pour into crust and refrigerate. Put Cool Whip on top before serving if desired.
Marinate overnight. Bake uncovered at 350° for about 1 1/2 hours.
Brown Cream of Wheat cereal in a large skillet (no oil) on medium heat, stirring with a spatula as needed. Do not burn!
Have at room temperature. Add a little water if necessary. Mix all ingredients. Make 1-inch balls. Bake at 350° for 15 to 20 minutes. Check bottoms often.
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. Combine flour, cocoa, baking soda, and salt; add alternately with water to creamed mixture. Pour batter into two greased and floured eight-inch cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool; frost with chocolate frosting and decorate.
Layer broccoli in a greased baking dish. Top with chicken. Combine mayonnaise, lemon juice and soup. Pour over chicken. Sprinkle with cheese. Mix crumbs with butter and top. Bake at 350° for 30 minutes.
Whip the cream. In large bowl beat egg yolks. Stir in condensed milk, water and vanilla. Fold in cookies and whipped cream. Pour into 2-quart container. Freeze 6 hours, covered.
Combine the first 3 ingredients; set aside. Arrange pork chops on an 8-inch square dish. Pour marinade over pork chops; cover and refrigerate 8 hours, turning meat occasionally. Drain meat, discarding marinade. Place chops on a lightly greased rack in broiler pan. Broil 6 inches from heat with oven door partially open for 12 minutes. Turn chops and broil 10 more minutes or until done. Yields 4 servings.
Step 1: Stir boiling water into gelatin in bowl 2 minutes or until dissolved. Mix water and ice to make 1 1/4 cups. Remove any remaining ice.
Cream shortening with sugar in large bowl. Add egg. Beat in dry ingredients and mashed bananas. Add chocolate chips and nuts. Mix well. Drop rounded teaspoonful onto lightly greased baking sheet. Bake at 375° for 10 to 15 minutes.
Mix together cake mix, butter, 1 egg and 1 teaspoon vanilla. Press into the bottom of a 9 x 13-inch pan. Mix together cream cheese, 4 eggs, 1 teaspoon vanilla and powdered sugar. Pour over first mixture. Bake at 325° for 1 hour. Allow to cool completely before serving.
Heat oven to 400°. Mix ingredients together until smooth and blended. Spoon dough into mini-muffin tins. (Fill each hole about 3/4 full.) Bake 10 to 12 minutes or until biscuits are nicely browned. If using larger muffin tins, you may have to bake them about 15 minutes.
Brown ground beef over medium heat, approximately 25 minutes. Add other ingredients. Lower heat and cook about 1 hour. Freezes real well.
Mix cream cheese, melted butter, powdered sugar and 2 eggs and pour over first mixture.
Brown stew beef; add onion and whatever you want to. Cover with water. Cook slow for approximately 1 hour or until meat is done and juice is thick. Add jalapeno peppers and cook awhile. Serve over rice or mashed potatoes.
Use 8 x 14-inch pan that is greased and floured. Spread coconut and pecans on bottom of pan. Mix cake according to package directions. Pour over pecans and coconut. Melt margarine, then add cream cheese and powdered sugar. Mix well. Spread over cake mix. Bake at 350° for 40 to 50 minutes or until done.
Mix sugar, flour, soda and cinnamon; add honey, oil, egg and chopped nuts. Mix with an electric beater only until ingredients are blended. Press down in greased 13 x 9 x 2-inch pan or 9 x 9-inch pan, depending on how thick you want your bars. Bake at 350° for 20 minutes, no longer, they will be too hard. While cake is still hot, mix glaze and spread on bars.
Preheat oven to 350°. Blend the two mixes and beat well with electric mixer for 10 minutes. Pour batter into 10-inch tube cake pan, greased with solid shortening and floured.
Butter 1 1/2-quart casserole. Layer with half of the sliced potatoes and onion. Sprinkle with half the flour, salt, pepper and cheese. Dot with half the butter. Repeat layers. Cover with milk. Bake at 350° for one hour or until potatoes are tender and top is browned. Serves 6.
Cream shortening, peanut butter; add sugar until smooth. Add eggs and flour sifted with soda. Roll into small balls. Place on cookie sheet and with a wet fork flatten in a crisscross design. Bake at 400° about 10 minutes. Yield: 4 dozen.
Mix all ingredients together. Put in greased 9 x 13-inch pan. Top with remaining cheese and cornflakes and pour melted butter over top. Bake at 350° for 25 minutes.