HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Grease a 9-inch spring-form pan. Beat cream cheese with cottage cheese at high speed, until they are well combined. Gradually beat in sugar, then eggs. At low speed beat in cornstarch, flour, lemon juice, rind and vanilla. Add the melted butter and sour cream. Beat just until it is smooth. Pour into greased pan. Bake 1 hour and 10 minutes or until firm around edges. Turn off oven; let pan sit in oven for 2 hours, out of oven another 2 hours. Chill in refrigerator 3 hours or until well chilled. Pour desired topping over cheesecake. This cheesecake is sold in New York's finest restaurants.
Prepare yogurt by straining to sour cream consistency (takes approximately 2 hours). Place yogurt in strainer lined with a coffee filter, plain paper towel or cheesecloth. Place bowl underneath to catch when draining out. Refrigerate while straining. Blend strained yogurt, marshmallow cream and cinnamon well using blender or electric mixer. Refrigerate until served. Serve with assorted fresh fruit. Makes approximately 2 1/2 cups or 40 (1 tablespoon) servings. Contains 20 calories per tablespoon and only a trace of fat.
Blend oil and sugar. Add eggs one at a time. Sift all dry ingredients together. Add dry ingredients to creamed mixture of oil and sugar. Stir vanilla and carrots into this. Bake in three 10-inch greased and floured pans for 30 minutes at 350°. Cool and frost with cream cheese frosting.
Melt butter in heavy skillet. Add onion and cook slowly until soft. Add ground beef and garlic. Stir until lightly browned. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer 10 minutes. Stir in sour cream. Heat, taste and add more salt, if needed. Serve over rice, noodles, etc. Serves 4.
Beat eggs and stir into squash. Mix in remaining ingredients until well blended. Pour into unbaked pie shell. Bake at 425° for 10 minutes, then at 300° for 50 minutes.
Cook the onion and green pepper in 4 tablespoons butter until tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat and gradually stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Stir in corn and eggs. Pour into ungreased 1-quart casserole dish. Combine cracker crumbs and 2 tablespoons melted butter. Sprinkle evenly over corn mixture. Bake at 350° for 30 to 35 minutes.
Pour juice over sherbet, garnish with fresh strawberries, if desired. Add ginger ale and serve.
Cook macaroni according to directions. Brown onion and meat; drain grease. Stir in soup, water and pepper. Fold drained macaroni into tomato mixture. If cheese topping is desired, put Tomato Mac 'N Meat in a 9 x 13-inch baking dish; sprinkle cheese on top and bake at 325° until cheese melts.
Preheat oven to 350°. Prepare brownie mix according to package directions. Pour batter into greased 9 x 13-inch pan.
Combine all ingredients. Mix well. Shape mixture in a loaf pan. Press 2 green pepper rings and onion ring atop meat loaf. Bake at 350° for about an hour. Makes 6 to 8 servings.
Blend all ingredients except fruit slices until smooth and pour into chilled glasses. Decorate with orange and lime slices.
Grease	two 15 1/2 x 2-inch baking sheets. Keep warm. Place sugar, corn syrup and water in a 3 quart casserole. Cook in microwave on Full power for 8 to 10 minutes or until soft	ball stage is reached. Stir occasionally. Stir in peanuts. Cook in microwave for 10 to 12 minutes or until hard crack stage is reached. At this	stage, when dropped into water	the syrup separates into threads which are hard and brittle. Stir	in butter and baking soda. Pour half of candy on each sheet, spreading to 1/4-inch thickness. Cook. Break into pieces.
Add sugar and salt to ground nuts and mix well. Beat egg white until it holds a soft peak. Add to nut mixture and combine thoroughly. Drop by teaspoonful on greased cookie sheet about 2-inches apart. Flatten by pressing with bottom of glass covered with a damp cloth. Bake in 350° oven about 10 minutes. Makes 3 dozen.
On low heat saute onion, garlic and bell pepper in oil until onion is transparent. Add crawfish, tomato sauce and season to taste. Add parsley and simmer for about 30 minutes. Thicken with cornstarch dissolved in water as desired.
Grease one 9-inch round glass pie plate. Spread brown sugar over bottom of plate and press down evenly. Sprinkle with 1 teaspoon cinnamon. Melt 2 tablespoons of butter and drizzle over sugar. Arrange apple slices overlapping around edge of pan. Fill center with remaining slices. Compact gently with hands. Sift together flour, baking powder, baking soda, salt and remaining teaspoon cinnamon. Cream the remaining 1/2 cup butter and granulated sugar until light. Add egg and beat until fluffy. Add buttermilk and flour mixture alternately until smooth. Carefully spread over apple mixture, making sure edges are sealed. Bake on center rack of oven at 350° for approximately 60 minutes. Loosen edges while still warm (not hot) and invert onto serving plate. Serve with whipped cream or ice cream. Can be reheated in microwave. Serves 6 to 8.
Boil and debone chicken. Cut into bite size pieces. Mix with cole slaw, onions, sunflower seeds, almonds or pecans and uncooked Ramen noodles. Set aside. Mix vegetable oil, vinegar, sugar, salt, pepper and noodle seasoning. Pour this mixture over first mixture and toss.
Cut chicken into small pieces. Place sauce over chicken. Cover and simmer until done (about 30 to 45 minutes).
Combine margarine and sugar in saucepan over low heat and stir until margarine is melted and mixed well with the sugar. Remove from heat. Beat in eggs, one at a time. Add vanilla. Combine dry ingredients. Add to egg and sugar mixture. Stir in pecans. Bake in a greased 13 x 9-inch pan at 350° for 30 to 35 minutes. Cool and cut in squares.
Combine cheese, bread crumbs, pepper and paprika. Dip frozen fish in evaporated milk. Coat with cheese-bread crumb mixture. Place in a baking dish and cover with foil. Bake at 400° for 10 minutes. Remove foil and continue baking for approximately 10 minutes or until fish is easily pierced with a fork. Serve immediately while it is hot.
Sift flour, sugar and salt together in 9-inch pie pan. In measuring cup, combine oil and cold milk. Whip together with fork. Pour all at once over flour mixture. Stir with fork until all flour is completely moistened. With fork and fingers, press evenly and firmly line pan. For unfilled shell, prick all over with fork and bake in 425° oven for 12 to 15 minutes.
Clean carrots, celery, potatoes and onions. Cut into medium size pieces. Place all in pressure cooker on trivet. Place ham on top. Add 2 1/2 cups water. Bring to 10 pound pressure and cook 30 minutes.	While hot blend all parts together and add salt and black pepper to taste.
Cook chicken, bone (reserve broth). Brown ground beef. Add all ingredients to 2 cups of chicken broth. Cook over low heat for 3 hours.
Preheat oven to 350°. Lightly grease an 8-cup ovenproof casserole dish or mold with 2 teaspoons of the butter. In a large bowl, whisk together the half and half, cream, eggs and orange zest.
In saucepan, beat egg; add sugar, orange peel, lemon peel and lemon juice. Cook, stirring constantly, over low to medium heat until thick (about 5 minutes). Cool well. Fold in Cool Whip. Serve with fresh fruit as a dip.
Combine juice from pineapple with water to make 2 cups. Blend in jello, sugar and marshmallows. Cook until marshmallows are melted. Cool and when partially set add pineapple, cottage cheese and nuts. Then fold in cream or Dream Whip. Put in 9 x 13-inch pan or mold.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for about 1 hour. This pie has the flavor of a pecan pie.
Follow the directions on a box of Pillsbury Plus yellow cake mix, except reduce the water to 1/2 cup and add 1 cup of canned pumpkin and 3 teaspoons of pumpkin pie spice. Spread into a greased 13 x 9-inch pan. Bake as directed. Cool; frost with ready to spread frosting, mixed with 1/4 teaspoon cinnamon. Decorate with candy pumpkins.
Combine first five ingredients in a shallow dish or heavy duty Ziploc plastic bag. Add pork. Cover dish or seal bag and refrigerate 8 hours, turning pork often.
Cook all ingredients (except egg whites) together until it "spins a thread". Beat the egg whites until they stand in peaks. Pour cooked syrup mixture over	egg whites and beat well. Then frost cake.
Combine all ingredients, except macaroni and cheese. Cook low for 6 to 8 hours. Turn to high and add macaroni and cheese. Cook about 10 minutes.
Spray crock-pot with Pam. Drain macaroni. Put all ingredients into crock-pot. Add extra cheese on top. Cook 2 1/2 hours on low.
Place chicken pieces in the bottom of a casserole dish. Mix soup and sour cream; pour over chicken. Crush the Ritz crackers; sprinkle over the mixture. Melt margarine; pour over crackers. Sprinkle poppy seed lightly. Bake for 25 minutes.
In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
Arrange salt and peppered chicken in a greased 8 x 8-inch baking dish. Drizzle butter over chicken. Bake at 375° for 45 minutes. Drain off most drippings and blend with soup, milk and cheese. Place broccoli around chicken. Pour soup mixture over chicken and broccoli. Top with bread crumbs and sprinkle with paprika. Bake 20 minutes longer. Serves 2.
Mix in order given. Bake at 325° until top is golden brown, approximately 25 to 35 minutes.
Preheat oven to 425°. Cream butter and cheese together. Stir in egg yolk, sherry, cayenne and Worcestershire. Add lobster meat and mix well. Top each bread round with spoonfuls of lobster mix. Bake on cookie sheet for 5 minutes. Serve warm.
Dissolve yeast in warm water. Stir in molasses, sugar, salt, orange peel, caraway seed and rye flour. Blend. Then mix in white flour.
Heat half and half to boil in small saucepan over medium heat. Toss flour with cheese and add to half and half; cook, stirring until smooth. Add cayenne. Blend small amount of sauce into yolk; add back to pan, stirring constantly. Heat to hot, but do not boil. Fold in shrimp. Serve over asparagus.
Prepare rhubarb. Mix together sugar, flour and egg. Add rhubarb. Line a 9-inch pie pan with pastry. Spoon in filling. Put raisins around on top of rhubarb. Put top crust or lattice top. Bake at 425° for 40 minutes.
Butter one side of bread and cube pieces. Beat eggs, soups and chicken in large bowl. Fold in buttered bread. Put in flat pan; cover and bake at 350° for 1 1/4 hours. Remove cover for the last 15 minutes.
Cook potatoes and onion in water with bouillon until tender. Add pepper and cheese. Simmer until cheese is melted.
Boil sugar and butter; cream sugar, butter and cream until a soft ball forms in cold water. Add the vanilla and beat until of spreading consistency.
Combine the first 3 ingredients; mix well and set aside. Trim crusts off bread; press each slice to 1/8 inch with rolling pin or fingertips. Spread each slice with a teaspoon of butter/onion mixture. Place an asparagus spear on each slice of bread. Roll up tightly and secure with wooden toothpick. Brush rolls with melted butter and place on ungreased baking sheet. Bake at 350° for 30 minutes. Remove picks and garnish (if desired); serve warm.
Blend cheese and mayo; add onion and cayenne and mix well. Add crab; blend all together and spread on baked squares, leaving a higher mound in center of square. Melt butter and add almonds; brown slightly. Watch carefully. Sprinkle on squares when cooled. (Here you may freeze for 2 days.) Bake at 400° on highest shelf of oven for 10 minutes. Pass while hot.
Slice frozen liver into "fingers". Drench in flour seasoned with celery salt, paprika and pepper. Fry in hot oil. Cover with onion slices. Turn when necessary. Cover with tomato juice (approximately 2 cups). Simmer. Serve.
Chop tomatoes, green onions and onion. Mix together and add remaining ingredients. Chill and serve with chips.
Wash and dry the spinach, and tear into pieces. Saute the onions, garlic and rice in olive oil until the onions are soft and golden; add tomato sauce, and stir. Add spinach, bay leaves, salt and pepper; mix well. Add broth, cover and simmer over low fire for 20 minutes. This is normally served hot as a side dish, but it is also excellent cold.
Preheat oven to 300°. In saucepan, melt margarine; stir in crumbs and sugar. Pat firmly on bottom of buttered 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, eggs and salt until smooth. Stir in ReaLemon. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched, about 1-inch from center. Turn oven off. Spread sour cream on cheesecake. To minimize cracking, return cheesecake to oven for 1 hour. Chill. Remove side of pan. Garnish as desired. Refrigerate leftovers.
Beat the eggs until foamy. Add the sugar and syrup and other ingredients. Add the melted butter last. Bake the pies on a cookie sheet for about 30 minutes at 325° to 350°.
Mix all ingredients and cook in a well-greased hot iron skillet at 400° to 450° until golden brown. Remove from skillet as soon as it is taken out of oven.
Melt butter in skillet and then add bell pepper, green onions, white onion and salt. Cook until tender. Add chicken and rice soup and water. Let come to a boil.
Cut chicken into pieces. Cover with water and salt, simmer about 45 minutes. Add sliced potatoes, sliced onion, beans, tomatoes and sugar. Cook for 45 minutes or until beans and potatoes are tender. Remove bones from chicken, add corn, cook for 10 minutes. Season to taste and add catsup and butter; stir well.
Mix and roll in small balls. Bake on greased tin until light brown in moderate oven, about 18 minutes. Cool and roll in powdered sugar. Watch carefully, they burn easily!
Mix cream cheese, sugar and vanilla together. Place into an oblong pan or 10 x 10-inch pan. Pour Mrs. Richardson's sauce on top, add peanuts and let set in refrigerator for 1 hour.
Crush cornflakes to make 1 cup crumbs. Set aside. In small saucepan, melt butter or margarine. Remove from heat. Stir in salt and pepper. Rinse chicken pieces. Pat dry. Brush with butter mixture. Place crushed cornflakes or fine dry bread crumbs on a sheet of waxed paper. Roll chicken in crumbs to coat. Arrange chicken skin side up and so pieces don't touch in a shallow baking pan. Bake in a 375° oven for 50 to 60 minutes. Do not turn. Chicken is done when it is easily pierced with a fork. Season to taste. Makes 4 servings.
Let cream cheese stand at room temperature to soften. Beat until creamy. Add vanilla and lemon peel. Mix dry ingredients and gradually blend into cheese. Add eggs and egg yolks, one at a time, beating after each addition just to blend. Gently stir in whipping cream. Turn into a crust-lined pan. Bake at 450° for 12 minutes. Reduce heat to 300° and bake for 55 minutes. Remove from oven and cool.
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour and next 3 ingredients; cook and stir for 1 minute. Stir in soup. Simmer for 10 minutes, stirring occasionally. Add sour cream and heat thoroughly. Serve over noodles.
Combine milk, cheese, mustard, salt and eggs in blender. Blend well. Fry and drain sausage. Break bread into bite-sized pieces in large bowl. Add sausage and liquid mixture. Mix well with spoon and pour into 13 x 9-inch ungreased pan or casserole. Cover and refrigerate overnight. Bake, covered, at 325° for 45 minutes. Serves 8 to 10 people. May be made ahead and frozen.
Beat until stiff the egg whites; add sugar, baking powder, crackers and nuts. Bake in greased 9 x 13-inch pan at 350° for 30 minutes. Mix Dream Whip according to instructions (you may use skim milk). Blend with vanilla, cream cheese and pineapple thoroughly. Spread over cooled crumb crust. Refrigerate for an hour or more.
Mix cocoa, cornstarch and sugar. Stir in boiling water. Let boil 1 minute. Then add butter and vanilla. Remove from heat when thick (not as thick as pudding). Serve over hot, buttered biscuits! Refrigerate leftovers.
In a mixing bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt. Add alternately with buttermilk and vanilla to the creamed mixture. Stir in rhubarb. Spread in greased 13 x 9 x 2-inch baking pan. Combine the remaining sugar with cinnamon and sprinkle over batter. Bake at 350° for 35 minutes or until cake tests done.
Boil first 3 ingredients for 5 minutes. Remove from heat; add soda and vanilla. Spray large pan lightly with Pam. Put corn in; add syrup and toss. Bake at 250° for 1 hour. Stir every 15 minutes. Store in tight container.
Combine the first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer until chicken is tender. Remove chicken from broth, reserving 3 cups in Dutch oven. Remove meat from bones and cut in pieces; set aside. Add potatoes and carrots to broth; bring to a boil. Cover, reduce heat and simmer for 10 minutes. Add chicken, corn, tomato sauce and pepper. Cover and simmer for 15 minutes, or until vegetables are tender, stirring occasionally.
Boil sugar, cornstarch and water 3 minutes. Add Jell-O to hot mixture (no additional water, just Jell-O only). Place strawberries in pie shells (can slice strawberries if desired). Pour mixture over strawberries. Place in refrigerator to congeal, about 1 1/2 to 2 hours. Top with Cool Whip if desired. Enjoy.
Mix dry ingredients together. Then mix egg, buttermilk and onion. Mix all of this together and roll out in walnut size balls. Drop in hot fat and cook until golden brown.
Melt the butter or margarine and add the water and uncooked rice. Boil 10 to 15 minutes or until water disappears. Add the milk and salt. Boil for about 45 minutes or until milk is absorbed and rice is soft. When cool, add the heavy cream (whipped). Add the sugar and almonds. Serve cold with thawed raspberries.
Combine first 5 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until blended. Stir in pecans and chocolate morsels. Pour into pastry shell. Bake, uncovered, at 350° for 45 to 50 minutes or until center is almost set. Cool on a wire rack. Yields one 9-inch pie.
Preheat oven to 350°. Combine sweet potatoes, sugar, 1/3 cup margarine, milk and vanilla in bowl; beat until smooth. Spoon into 1 1/2-quart baking dish. Mix flour, brown sugar, 1/3 cup margarine and nuts in bowl until crumbly. Sprinkle crumb mixture over sweet potatoes. Bake for 30 minutes. Yields 8 servings.
Beat sugars, shortenings, vanilla and egg until light and fluffy. Mix with spoon and stir in flour mixture. Dough will be stiff. Stir in chunks and nuts. Drop by tablespoonfuls about 2-inches apart. Bake 10 o 12 minutes at 350°.
Chop vegetables fine and mix well. Add 1 teaspoon salt. Drain on paper towels placed in colander for 1 hour. Squeeze out any excess moisture. Mix 1 envelope of unflavored gelatin with 1/2 cup vegetable juice that has been heated. Mix whipping cream with mayonnaise. Add gelatin and lemon juice. Pour over drained vegetables and mix well. Chill. Spread on thin sliced bread. Better if it sets overnight.
Place water in mixing bowl. Beat eggs; mix into water with sugar and oil. Beat with whip. Add yeast and stir. Add enough flour to make a sponge and beat really good. Add salt and enough flour to make it ready to knead (not too hard). Let raise once. Knead down and let raise again, then make rolls. Let them get real light before baking. Bake at 350° for about 15 minutes or until done.
Trim dark green and pink parts from rind; cut in 1-inch cubes. Measure 7 cups. Soak overnight in solution of salt and 1 quart water (it may take more to cover). Drain; rinse watermelon rind. Cover with cold water. Cook until just tender.
Layer cheese and jalapenos into a 9-inch square pan. Mix together eggs, milk and flour. Pour over top. Cook at 350° for 45 minutes. Cool slightly, cut into squares and serve.
Wrap each piece of chicken in bacon. Line bottom of 9 x 13-inch pan with dried beef. Lay chicken on top of beef.
Mince onion. Combine hamburger, onion, bread crumbs, salt, pepper, egg, and a little milk. Make into balls and cook in oil. Remove meatballs with slotted spoon. Add ketchup, 1/3 c. water, mustard, brown sugar, and Worcestershire sauce to pan and bring to boil. Return meatballs to pan and simmer until hot.
Put into saucepan, the sugar, water, raisins, Crisco, salt and spices. Boil 3 minutes and allow to cool. When cold, add flour into which has been sifted baking powder. Mix thoroughly. Dissolve soda in boiling water (small amount) and add to mass. Put into an 8-inch square pan, greased. Sprinkle granulated sugar and cinnamon on top. Bake at 350° for 30 to 40 minutes.
Preheat oven to 375°. Cream butter and sugars in a large bowl. Add egg and vanilla; beat until fluffy. Combine flour, cocoa, soda and baking powder; stir into creamed mixture with oats and chocolate chips, raisins and nuts. Drop on lightly sprayed cookie sheets 2 inches apart. Bake 10 to 12 minutes or until set and lightly browned around edges. Makes about 4 dozen.
Drain fruit cocktail. Pour dry gelatin over fruit and let sit for 15 minutes. Add marshmallows and sour cream. Fold in whipped topping; add nuts. Refrigerate.
Mix cottage cheese, pineapple, whipped topping and nuts with the dry instant pudding; chill and serve.
Take off outer leaves of artichokes. Cut off stem, leaving small end to hold artichoke together (save stem, chop finely and set aside).
Grind liver and pork together. Add other ingredients and mix well. Bake in greased loaf pan in a larger pan with hot water in a 350° oven for about 1 hour or until done. When cold, slice and use for sandwiches.
Mix all ingredients together; cook in heavy pan or double boiler until thick, stirring constantly. Fill baked pie shell and cover with meringue from the egg whites (2). Brown in 425° oven about a minute.
Chop all ingredients and mix together in large kettle; bring to a boil. Lower heat and simmer for 30 to 45 minutes.
Melt margarine and blend in flour. Add water and stir out lumps. Saute ground beef and drain grease. Add to flour stock. Saute onions and celery until slightly tender; add to soup. Add mixed vegetables, tomatoes, beef concentrate, pepper and salt or Season-All. Simmer until vegetables are done. Freezes well.
In a large salad bowl, combine the first five ingredients. Combine vinaigrette and lemon juice; drizzle over salad. Toss to coat. Serve immediately.
Pour peaches into 13 x 9-inch baking dish. Sprinkle layer of dry cake mix over peaches. Layer butter pats evenly over the cake mix. Bake at 350° for 45 minutes.
Heat oven to 350°. Mix all wet ingredients well. Add all dry. Blend well. Grease and flour 3 loaf pans. Bake 40 to 45 minutes. Great plain or add some Cream Cheese Icing.
Place brisket in large Dutch oven; cover with water. Bring to boil. Reduce heat and simmer until tender. Remove meat. Add vegetables, except cabbage. Cover and cook 15 minutes. Add cabbage; cook until tender, approximately 15 to 20 minutes. Add brisket; heat until hot. Season to taste.
Bake cake according to directions on the box. Take out of oven and poke holes with fork all over the top of cake. Pour can of Eagle Brand milk and a can of cream of coconut all over cake. Cool completely. After cake is cool, mix some coconut with Cool Whip and spread on cake. Sprinkle coconut on top.
Brown flour in bacon drippings until a rich brown. Add celery, bell pepper and onion. Cook until tender. Add tomato sauce and water, cook until smooth and the consistency of gravy. Salt and pepper to taste Place well-seasoned fish on greased foil in shallow pan and cover lightly with more foil. Bake at 350° about 30 minutes, covered, then remove foil, add tomato gravy and continue cooking uncovered 30-45 minutes longer. Baste frequently with tomato gravy.