HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place liners in cupcake pan. Put one vanilla wafer in each cupcake liner. Mix together in a blender the cream cheese, eggs, vanilla and lemon juice. Place this mixture on top of each vanilla wafer. Bake 15 to 20 minutes at 375°. Cool. When cool completely, add cherry pie filling on top and refrigerate until ready to serve.
Mix everything together. Pour into a 13 x 9-inch greased pan and bake at 350° for 40 to 45 minutes.
Brown beef and onion together and drain fat. Add soups and sauces. Cook and simmer until hot and bubbly. Tear corn tortillas apart and line casserole dish. Put layers of sauce and then layers of cheese and more tortillas. Bake at 350° until cheese melts.
Heat butter and oil in a large skillet. Add onion and garlic; saute until transparent. Stir in broth, salad dressing, herbs, salt and pepper. Bring to a boil; add shrimp and cook until pink. Stir in fresh parsley. Serve with rice or fettucine.
Beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12-inch round platter. Cover with cocktail sauce. Sprinkle with cheese, shrimp, onions and tomato. Cover and chill. Yields 8 to 10 servings.
Brown chops over med high heat. Season with salt & pepper. Combine potatoes, carrots, onions, salt, marjoram, and pepper. Mix lightly. Place in 13 x 9 inch baking pan. Pour mushroom soup over potato mixture. Top with chops. Cover with foil and bake at 350° for 1 1/2 - 1 3/4 hours until vegetables are tender.
Combine mayonnaise, sugar and vinegar. Add rest of ingredients. Mix well. Chill and serve.
In a saucepan, melt butter or margarine. Blend in flour. Add milk. Cook and stir until bubbly. Remove from heat; stir in cheese. Fold in spinach and shrimp. Beat egg yolks 5 minutes or until thick and lemon colored. Stir in shrimp mixture. Wash beaters and in large mixer bowl beat egg whites to stiff peaks. Gradually fold egg whites into shrimp mixture. Turn mixture into an ungreased 1 1/2-quart souffle dish. Bake in 325° oven for 50 to 55 minutes or until knife inserted near center comes out clean. Serve immediately. Serves 4 to 6.
Mix together cake mix,egg, and margarine; add nuts. Put into a greased 9 inch cake pan. In a sauce pan melt 8 oz. of cream cheese. Add 2 well beated eggs and 1 box of powdered sugar.Stir until well mixed on low heat. Cover the cake mix with this mixture and bake at 350° until browned.
Melt the butter in a baking pan at 250°. Remove pan from the oven and increase the heat to 350°. In a small bowl combine bread crumbs, parsley, cheese, salt and garlic powder. Lay chicken pieces in pan, and turn over to coat with melted butter. Roll in bread crumbs. Arrange in single layer in pan. Garnish with paprika. Bake, uncovered, 1 hour, basting twice.
Cut all fat off the meat. Slice meat with the grain in strips 1/8 - 1/4 thick, 6 inches long and 1/2 to 1-inch wide. Season liberally with soy sauce and other seasonings. If using venison, allow to marinate several hours or overnight. Lay strips on dehydrator racks, not overcrowding. Rotate racks, top to bottom, every four to six hours to allow for even drying. Total drying time will depend on quantity; at least 10-12 hours. Jerky should be dry and chewy. An oven may be used in place of the dehydrator. Heat oven to 150°. Lay strips across cooling racks placed on cookie sheets. Place cookie sheets in oven. If necessary, leave the oven door ajar to keep the temperature at 150°. Rotate sheets every 4-6 hours. If the temperature goes above 150°, the meat will be too crisp.
Melt together chocolate and margarine. Add remaining ingredients. Bake in moderate oven for 30 minutes.
Brown meat with onions. Drain fat. Cook spaghetti as directed. Combine spaghetti and all other ingredients except 1/4 cup Parmesan cheese and sliced Mozzarella. Mix ingredients thoroughly and spread remaining cheese on top. Bake at 350° for 45 minutes to 1 hour.
Beat together the mashed potatoes and egg yolks. Salt and pepper to taste. Add parsley and minced ham. Beat the egg whites until stiff; fold into potato mixture. Place in greased open casserole. Bake for 25 minutes in a 350° oven. Serve immediately.
Cook pudding as directed. Cool 10 minutes. Add cake mix. Stir until smooth. Put in a 9 x 13-inch greased cake pan. Sprinkle with chips and nuts. Bake at 350° for 35 to 40 minutes. Freezes well.
Heat oven to 425°. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Combine pancake mix, oats, brown sugar and cinnamon; add remaining ingredients, mix just until dry ingredients are moistened. Fill muffin cups 3/4 full. Bake 15 to 20 minutes or until golden brown.
Mix first 7 ingredients together and freeze. Then slice while still partly frozen into thin strips. Lay on racks; brush with remaining ingredients. Bake or dehydrate on low heat until done, 4 to 6 hours.
Combine onion and green pepper in 1 quart microwavable casserole dish. Microwave on High for 2 minutes or until crisp-tender. Stir in remaining ingredients. Cover. Microwave on High for 6 to 8 minutes or until heated through.
Cream margarine, Crisco and sugar. Add Egg Beaters and egg white. Alternate flour and milk. Add vanilla and lemon flavoring. Bake at 350° for one hour and 25 minutes. It's good. This is a prize winning cake in the Men's Bake-Off at the church.
Combine sugar and gelatin in saucepan. Add eggs and milk. Cook, stirring until mixture thickens slightly. Cool to room temperature. Stir in cream, vanilla, and salt. Freeze in ice cream freezer according to manufacturer's directions until ice cream is nearly firm. Add fruits. Continue freezing until firm. Let ripen. Makes about 3 quarts.
Peel eggplant. Salt and pepper; cut into squares. Cook 5 or 6 minutes. Drain. Mix cheese, crackers, eggs and milk; stir thoroughly. Bake in a greased casserole pan for 35 to 40 minutes at 350°. Serves about 5 to 6.
Fry bacon to a crisp brown and remove from pan. Place cubed potatoes, chopped onions and green peppers in bacon grease and cook to a golden brown, stirring to keep from sticking and until pepper is tender. Add bacon (bacon should be diced or broken into small pieces). Salt and pepper to own taste.
Saute onion and pepper in shortening in a large skillet. Add ground beef and brown well. Add tomato juice, rice, chili powder and seasonings. Stir well. Pour into casserole; cover. Bake at 375° for 45 minutes. Serves 4.
Saute onion in butter. Combine all ingredients in a greased casserole dish. Sprinkle with additional grated cheese. Bake in a 300° oven for 30 minutes. Makes 6 to 8 servings.
Heat butter in large skillet or Dutch oven; add chicken pieces and brown on both sides. Add garlic, mushrooms and green pepper; cook a few minutes longer. Add chicken broth; reduce heat to simmer and add shredded orange peel of 1 orange. Season with salt. Cover; cook gently for 30 minutes or until chicken is tender. Remove chicken. Blend flour with a small amount of water; stir into skillet. Heat and stir until boiling. Section oranges; add with tomatoes and stir until heated through. Return chicken to skillet. Heat to serving temperature. Makes 6 servings.
Slice Twinkies and place in a 9 x 13-inch pan, filling side up. Slice the bananas. Add the pudding mixture. Top with Cool Whip. Refrigerate any leftovers.
In 1 1/2-quart casserole, blend soup and milk. Stir in beans, almonds and 1/2 can onions. Bake at 350° for 25 minutes. Stir and top with leftover onions. Bake 5 to 10 minutes more!
Process all of the ingredients together in a food processor until well blended. Pour dressing into container with an airtight lid and refrigerate until serving. Yields 3 1/2 cups.
Butter an 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Heat butterscotch chips, corn syrup, margarine or butter and vanilla in a 3-quart saucepan over low heat, stirring constantly, until butterscotch chips are melted and mixture is smooth. Remove from heat. Stir in cereal and miniature marshmallows until well coated. Press evenly into pan using the back of spoon. Cool. Heat shortening and milk chocolate chips in a 1-quart saucepan over low heat, stirring constantly, until mixture is smooth. Spread chocolate over cereal in pan. Refrigerate until firm, about 1 hour. Remove about 10 minutes before cutting. Cut into 2 x 1 1/4-inch bars.
Clean roast thoroughly with a clean cloth soaked in vinegar. Trim away excess fat. Coat roast with French dressing. Cover and refrigerate several hours. Three to four hours before serving time, brown roast on all sides in a heavy pan in hot oil. Coat again with French dressing. Sprinkle with salt and pepper. Slice unpeeled orange, apple and lemon and attach slices to roast with toothpicks. Cover tightly and bake in a 300° oven until tender, about 2 1/2 to 3 hours. Serves 6.
Saute zucchini and onion in margarine. Beat eggs, add zucchini, cheese and seasonings.
Combine first 6 dry ingredients. Cut in grated orange rind and butter until coarse like cornmeal. Add sweet potato and buttermilk, just enough to moisten and make workable. Pat out to 1/2-inch thick. Cut with 1 1/2-inch round biscuit cutter. Dock with fork 2 rows. Brush lightly with melted butter. Bake at 400° for 15 to 18 minutes. Serve with thinly sliced country cured ham.
In a large nonstick frypan, heat oil. Add beef and stir to brown, then add onion, garlic, pepper and celery. Cook about 3 minutes, stirring often. Add tomato sauce, tomatoes (including juice), oregano and Italian seasoning. Cover; reduce heat and cook about 20 minutes. Add beans and macaroni. Cook 4 to 5 minutes until heated through. Season to taste with salt and pepper.
In large pan, brown hamburger and onion. Drain off any fat. Add rest of ingredients. Bring to boil. Reduce heat and simmer 30 minutes to 1 hour. To serve, top with shredded cheese and sour cream and serve with tortilla chips.
Halve and pit avocados; remove from skin with spoon. Mash with other ingredients, combine thoroughly. Chill 1 to 2 hours (if longer, avocado may start to discolor). Serve as dip with chips.
Mix flour with butter, sugar, egg, vinegar and enough sour cream to work the batter into a soft dough. Place the dough on a kneading board and roll out. Cut in 2 x 4-inch strips. Cut a hole in the middle of each strip, then pass one end of each strip through it to make a knot. Fry Angel Wings in hot shortening (lard) until light brown. Sprinkle with powdered sugar when ready.
Mix ingredients and pour into 2 pie shells. Bake until done at 300° to 350°.
Brown beef. Drain and add beans. In large bowl, combine lettuce, onion, cheese, avocado, tomato and olives. Add beef mix. Combine Miracle Whip, taco sauce and chili powder. Pour over salad and toss. Mix in broken Doritos to taste. Makes 8 servings.
Mix all ingredients; pour into greased 2 quart casserole dish. Bake, uncovered, at 325° for 30 to 40 minutes. You may save out a small amount of crumbs and shredded cheese to sprinkle on top before baking.
Mix all ingredients together. Add enough mayonnaise to bind mixture (approximately 3 to 4 tablespoons). Let chill at least 4 to 5 hours. Use in thinly sliced spiced meat sausage or peppered beef, celery, tomato, etc.
Beat egg white. Add 2 tablespoons of sugar and beat until stiff. Stir in remaining sugar and ingredients. Bake at 350° for 10 minutes or until lightly browned. Makes about 1 1/2 dozen.
Cut corn off of the cobs, skimming the tops of the kernels, then scrape the juice out of the kernels.
In a bowl put the salad oil, vinegar, lemon juice, mustard, salt and sugar. Beat with a beater 3 minutes. Add the mayonnaise and beat 3 minutes more. Add the poppy seed and beat until blended. This dressing will not separate. Yield: About 2 cups. It is very good used on spinach salad (fresh).
Cream shortening and sugar; add beaten egg. Measure and sift dry ingredients. Combine molasses and hot water. Add dry ingredients alternately with liquid, a small amount at a time, and beat after each addition until smooth. Bake in well greased and floured 9 x 9 x 2-inch pan at 350° for 45 minutes.
Melt butter and mix with sugar. Add everything else. Bake at 350° until done.
Preheat oven to 350°. Combine all ingredients except 1 cup of oats. Mix well. Form into teaspoon-sized balls and roll in reserved oats. Place on a cookie sheet coated with nonstick cooking spray. Bake for 9 to 11 minutes. Makes 2 dozen cookies.
Preheat oven to 350°. Cook the noodles according to package, omitting the salt. Meanwhile, in a medium-size bowl, combine the flour, mustard, sage, nutmeg and pepper; slowly whisk in the milk and set aside. When the noodles are done, drain and combine with the ham and peas; add the milk mixture and stir well. Spoon into an ungreased shallow 1 1/2-quart casserole; sprinkle with the bread crumbs and dot with the margarine. Cover with aluminum foil and bake 10 minutes longer or until bubbly and lightly browned. Serves 4.
Add enough water to cover plus 3 inches over. Cook about 4 hours. Watch in case it needs more water. Take ham bone and celery stalks out and skim fat. Add tomatoes and parsley. Continue to cook a few more hours.
Place butter in pan the pudding is to be cooked in and melt. Mix ingredients and pour into greased pan. Put in preheated oven at 450°. Cook for 15 minutes until set. Test by inserting knife in center of pudding. Brown at 500°.
Butter baking dish and preheat oven to 350°. Combine all ingredients and pour into dish. Bake 1 hour.
Wash cucumbers and let stand 3 to 4 hours in cold water. Boil mixture. Cut up cucumbers and pack in sterilized jars. Pour mixture over cucumbers. Seal.
Combine all ingredients and mix well. Chill before serving. Yield: 8 to 10 servings.
Wash cucumbers and leave whole. Pour boiling water over cucumbers each night for 4 nights. On the fifth night, cut up cucumbers and cover with a boiling solution of the rest of the ingredients. Let stand for 3 days. Then bring all to a boil. Put in hot jars and seal.
Cook tortellini as directed. Keep warm. Melt butter in large skillet. Saute onion and garlic in melted butter until translucent but not browned (about 5 minutes). Add shrimp. Saute 3 minutes until shrimp turns pink. Add tomatoes and creme fraiche. Remove from heat. Toss shrimp mixture with tortellini and Parmesan cheese. Salt and pepper to taste. Turn into an ovenproof serving dish. Sprinkle top with additional Parmesan cheese and drizzle with olive oil. Can be made ahead of time. Heat at 325° for 40 minutes or until hot and bubbly.
Melt margarine in a heavy saucepan. Add brown sugar, white sugar and milk. Let come to a full boil. Boil 2 minutes 45 seconds. Do not stir while cooking. Add vanilla. Cool. Beat. Add coconut and a few pecans.
Mix dry ingredients. Mix egg, milk and oil and add all at once to dry ingredients. Line muffin tins with liners or grease and fill 2/3 full. Bake at 400° for 20 to 25 minutes.
Preheat oven to 350°. Grease bottom only of 9 x 5 x 3 loaf pan. Beat all ingredients on low speed scraping bowl constantly for 30 seconds. Beat on medium speed, scraping bowl, one minute. Pour into loaf pan, bake until wooden pick inserted in center comes out clean, about 55 minutes. Cool 10 minutes, remove from pan. Cool completely before slicing. Store in refrigerator.
Let all cheese set to room temperature. Mix together and form into a ball. Cool in refrigerator. Roll in chopped nuts or parsley.
Mix cream of celery soup with liquid. Add dried bread crumbs, beaten eggs, onion and lemon juice. Grease bread pan. Bake at 375° for 1 hour.
Heat oil in heavy large skillet over medium-high heat. Add garlic, bell pepper and crushed red pepper; saute until bell pepper softens, about 5 minutes. Remove from heat. Add roasted peppers, linguine and 1/2 cup Parmesan; toss until coated. Season with salt and pepper. Divide pasta among 4 plates. Sprinkle with parsley and serve, passing additional Parmesan cheese separately.
Combine dates, water and soda. Let stand. Cream sugar and shortening. Add eggs, salt, cocoa and flour. Add dates mixture alternately with the dry ingredients. Add 1/2 package chocolate chips and pour into a greased and floured 9 x 13-inch pan. Sprinkle with remaining chocolate chips and the chopped walnuts. Bake at 350° for 40 to 50 minutes. Serves 12.
Dissolve Jell-O, Kool-Aid and sugar in hot water. Add cold water. Put in ice cups and freeze.
Wash mushrooms and pat dry with a paper towel. Remove stems gently. In a bowl, toss mushrooms with lemon juice; drain. Add 2 tablespoons melted butter; toss with mushrooms. In a small bowl, beat the egg; add cheese. Spoon this into mushroom caps equally. Broil mushroom caps 8 to 10 inches from heat source for 5 to 6 minutes or until golden brown; remove. Use tongs to place on a serving platter. Serve hot.
Mix dressing, oil and spices well. Pour over crackers. Place on cookie sheet and bake in 300° oven until sauce is absorbed. Cool and store in airtight container.
Mix together sugar, oil and eggs. Sift together flour, soda, salt and cinnamon. Add to sugar mixture. Add apples and nuts. Bake at 350° for 45 to 60 minutes in greased and floured oblong pan. Cool.
Combine everything in saucepan or crock-pot. Add hot dogs (weenies) and let simmer 1 hour. Delicious!
Place chicken between sheets of plastic wrap. Pound with flat edge of mallet to about 1/4 inch thickness. Sprinkle with peppercorns. Heat heavy nonstick skillet. Add butter and chicken. Cook, turning once, until chicken is done, about 5 minutes. Remove chicken and keep warm.
Coat a large skillet with cooking spray; add oil and saute onion and green pepper until tender. Add remaining ingredients. Cover and cook 5 minutes, stirring occasionally. Makes 7 servings.
Bring to boil sugar, milk, vanilla and salt. Add eggs. Pour into uncooked pie shell. Sprinkle top with nutmeg. Bake at 450° until custard thickens and pie shell browns. Cool and serve.
Brown ground beef, onion and bell pepper in a 10-inch skillet. Add remaining ingredients. Pour into a 2-quart baking dish and bake at 350° for 1/2 hour or until mixture is bubbly.
Thoroughly cream the shortening and sugar together. Add egg, pumpkin and vanilla. Beat well. Sift together the flour, baking powder, soda, salt, cinnamon, nutmeg and allspice. Add to creamed mixture; blend well. Stir in raisins and nuts. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Remove from cookie sheet. Makes about 3 1/2 dozen.
Set oven at 350°. Grease 9 x 13-inch pan lightly.
Boil first three ingredients, then cool. Add remaining ingredients to marinade and refrigerate overnight.	Can be served as an appetizer or as a vegetable with dinner. Gets better with age and keeps well.
Combine in order. Form balls 1-inch in diameter. Place on greased cookie sheet. Bake at 400° for 8 minutes; no longer than 10 minutes. Cool and roll in powdered sugar.
Mix together the cake mix and vanilla. In a saucepan boil water; add the cake mixture and blend well. Set aside to cool.
Peel apples. Cut into	eighths and arrange in pastry shell. Sprinkle with 1/2 cup sugar mixed with cinnamon. Sift remaining 1/2 cup with flour. Cut butter into sugar and flour until crumbly. Sprinkle over apples. Bake at 450° about 10 minutes. Reduce heat to 350° and bake 30	minutes or until apples are tender. Makes one 9-inch pie.
Combine pineapple juice and water in a 2-quart saucepan. Heat to boiling. Remove from heat; add gelatin and stir until dissolved. Stir in cranberry sauce, lemon juice, lemon peel and nutmeg. Chill until mixture thickens, slightly. Add sour cream, stir until mixed thoroughly. Fold in pineapple and pecans. Pour into 8 cup mold. Chill until firm. Garnish with strawberries if desired. Serve.
Pour milk and oil together, but don't stir. Add all at once to sifted flour. Stir with fork until blended. Form into a ball. Divide in halves. Roll each half out between 2 sheets of waxed paper. Makes two 8-inch pie crusts.
Mix with spoon. Drop by teaspoon on greased cookie sheets. Bake at 350° for 12 to 15 minutes. Frost with powdered sugar frosting.
Mix first six items. Cut in butter until crumbs to size of small peas. Arrange apples in buttered 9 x 11-inch baking pan. Cover with raisins. Sprinkle crumb mixture over top, covering completely, and gently press down. Bake in 350° oven for 30 minutes.
Chill pie shell while making filling. Blend eggs, sugar and salt. Add flavorings. Gradually stir in the scalded milk. Pour in pie shell. Sprinkle with nutmeg. Bake at 400° for 25 to 30 minutes. Cool before cutting.
Heat oil and brown meat. Add salt. Add onion, garlic, green peppers and hot peppers. Pour in beef stock. Cover and cook 1 1/2 hours or until tender. Blend water, soy sauce and cornstarch. Stir into broth. Cook until liquid is translucent. Serve on rice.
Cook chicken, remove skin and bone. Put chicken and broccoli in baking dish. Spread soup over top. Sprinkle cheese over all. Top with bread crumbs. Bake at 350° for about 1/2 hour or until golden brown. Serve with cooked rice.
In a bowl, beat together cream cheese and milk. Stir in chopped pecans, apples and dates. Garnish with apple slices. Serve with assorted crackers.
Cream shortening and sugar. Add eggs, salt, buttermilk and flour. Make paste of red food coloring, cocoa and vanilla; stir into batter. Mix soda and vinegar; stir in batter but do not beat. Pour into 3 greased layer pans. Bake at 350° for 35 minutes.
Bake our lemon chiffon cake mix in tube pan as directed. Cool. Cut cake in half horizontally. Fill cake with Pineapple Filling (following). Frost with our lemon fluff frosting mix. Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
Brown ground beef and drain fat. Melt cheese in microwave and place in crock-pot on low setting. Add chili and ground beef to crock-pot. Stir in cup of milk. Stir occasionally to prevent sticking after mixing all ingredients together.
Microwave squash on high for 6 minutes per pound. Make sure there are several slits in the skin of the squash. After cooled, cut open and remove seeds. Throw away. Use a fork and remove the squash pulp.
In a microwave-safe dish, place water, uncooked rice, onion, green pepper, bouillon granules and chili powder. Cook covered on High for 2 to 3 minutes or until vegetables are tender and water is absorbed. Stir in beans. Microwave on High for 2 to 3 minutes or until heated through. Stir and sprinkle with cheese before serving. Serves 4.
Combine all ingredients; cook until thick. Pour into jars; process for 15 minutes at 10 pounds pressure.
Cook beans according to directions on package. Add drained water chestnuts and heat thoroughly. Season to taste with salt and pepper. Yields 6 servings.
Combine bananas and lemonade in blender. Blend until smooth. Combine banana mixture and remaining ingredients. Mix well. Pour into plastic freezer containers. Freeze until slushy. Makes 1 gallon.
Mix together ground beef, onion (chopped fine), Worcestershire sauce and milk. Roll into balls and bake at 350° until brown. Drain on paper towels. In a crock-pot, combine catsup, brown sugar and Worcestershire sauce. Add drained meatballs and simmer.
Place in Crock Pot in this order: cut into bite size pcs potatoes, carrots, onion and celery. Mix together and pour over all: 1 can tomato soup, 1 can water, salt and pepper to taste. Cook on High 4 hours, then Low 1-2 hours. or on high for 5 hours. Add some frozen peas just before serving.
Peel and cut banana in half crosswise. Slide popsicle stick into cut end of banana half. Roll in wheat germ. Stand in jar. Place in freezer.
In a large bowl, mix all dry ingredients and add apples and toss until apples are evenly coated with mixture. Place apples in bottom crust and add dashes of margarine over apples. Cover apples with top crust. Cut slits in top crust and seal top and bottom crusts together around edges. Bake 15 minutes at 425°, then reduce heat and bake 30 more minutes at 350°.
Cut chicken breasts into cubes. Cut broccoli into flowerets. Heat 1/4 cup oil in a large skillet over medium heat. Saute the chicken with the garlic, shallot, salt and pepper until lightly browned.
Combine sugar, mustard, paprika, celery seed and salt. Stir in honey, vinegar, lemon juice and onion. Very slowly pour salad oil into mixture, beating constantly with rotary beater. Makes 2 cups.