HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together cream cheese and 1 cup sugar. Beat in eggs, one at a time. Mix well. Mix crumbs and oleo together and press into baking pan. Pour cream cheese mixture over and bake at 350° for 35 minutes. Mix sour cream, 1/4 cup sugar and vanilla together. Pour over baked cheese cake. Bake at 500° for 5 minutes.
Mix ingredients together. Throw in skillet with dab of grease. Stir well and eat.
Soak peas overnight. Rinse occasionally. Simmer ham hocks, peas, onions, seasoned salt and water for 2 hours. Add bacon fat, sugar, salt and pepper. Heat through. Serve with rice and cornbread.
Combine pie filling and milk in large bowl. Stir in crushed pineapple and then fold in Cool Whip. Refrigerate.
Dredge chicken in mixture of flour, salt and pepper. Heat margarine and oil in skillet (large - one layer of chicken). Add chicken; saute until brown and cooked through (3 to 4 minutes). Remove to dish and keep warm.
Sift flour together 6 times. Cream butter and shortening well. Add sugar gradually. Add flour, a small portion at a time, alternating with milk. Add eggs, one at a time, beating after each addition. Add extract. Turn into greased and floured 10-inch tube pan. Put in cold oven. Turn on oven and set at 325°. Bake for 1 hour and 15 minutes.
Beat eggs and sugar. Add butter, chocolate, nuts, salt and 1/2 cup plain flour. Stir and put into pan. Bake 25 minutes at 350°.
Place margarine and water in saucepan. Heat over high heat until margarine is melted. Turn heat to low. Add flour and salt all at once, stirring vigorously with spoon until mixture forms a ball. Remove from heat. Quickly beat in 1 egg and cheese until mixture is smooth. Add second egg and beat well. Drop by heaping teaspoonfuls onto lightly greased baking sheet. Bake at 450° for 12 to 15 minutes; cool. Cut each puff in half, fill with heaping teaspoon of salad filling. Makes about 45 puffs.
Mix zucchini, eggs, scallions, mint, dill, parsley and cheeses. Add flour slowly, mixing well. Season with salt and pepper (cayenne). Grease a 9-inch baking pan with one tablespoon of margarine. Pour zucchini in and dot with remaining margarine. Bake 45 minutes at 450° until well browned. Cut into squares. Serve hot or cold. Makes six to eight servings.
Mix cornstarch, cocoa, salt and sugar in saucepan. Gradually add boiling water. Boil slowly 5 minutes, stirring constantly. Add vanilla and butter. Serve immediately.
Mix oil and sugar together. Add eggs, one at a time. Beat well after each addition. Add vanilla. Add sifted dry ingredients, alternating with zucchini. Fold nuts into batter. Batter will be thin. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 minutes. Cool and frost with Cream Cheese Icing.
Mix eggs, sugar, flour, oil, cinnamon, nutmeg and vanilla together and beat.	Then add apples, raisins and nuts. Bake at 350° for 40 to 45 minutes in small pan or 45 minutes to 1 hour in tube pan.
Mix all ingredients and chill, be sure the sugar is dissolved. Serve over cracked ice. This punch looks like rusty water, but you won't mind because it is so good.
Cream butter and shortening; add flavoring. Gradually add powdered sugar. Beat at medium speed about 10 minutes.
Combine ingredients. Use as a filling between lightly buttered slices of sandwich bread. Trim crust, if desired. Cut each sandwich. Makes 8 sandwiches (32 little triangles).
Dissolve marshmallows in hot water, add jello and cool until syrupy. When cool, whip until all large bubbles disappear, then add cottage cheese, pineapple and nuts. Whip cream, and fold in last. Refrigerate in bowl or mold form.
Mix chocolate cake per directions. Add 1/2 to 1 stick margarine and 1/2 can evaporated milk. Mix and divide batter. Pour 1/2 batter into greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Cook spinach following package directions. Drain. Combine eggs, flour, salt, pepper and nutmeg. Add cheeses and spinach. Turn into a buttered 1 1/2-quart casserole. Bake at 325° for 50 to 60 minutes. This is really good!
Sift together the flour, soda, salt, cloves, ginger and sugar into mixing bowl. Add soft shortening, egg and molasses. Beat until smooth, about 2 minutes. Lightly stir in rolled oats. Use heaping teaspoonful of dough for each cookie. Drop 2-inches apart on ungreased baking sheet. Bake at 350° for 8 to 10 minutes. Do not overbake. Allow to stand on cookie sheet a minute or so to get firm before removing with wide spatula. Cool on rack. Makes about 3 1/2 dozen cookies.
Beat eggs until light. Add sugar and mix well. Add canned milk. Mix in Junket mix, salt and vanilla. Pour into freezer can and finish up with Lilly milk up to about one inch from top. Freeze with 4 parts crushed ice and 1 part rock salt 40 to 50 minutes until hard. Makes 1 1/2 gallons ice cream.
Fry ground beef and add taco seasoning. Put in a bowl and add cottage cheese. In another bowl, mix enchilada sauce and tomato sauce. Cover bottom of pan with sauce. Fill tortilla shells with meat, roll them up and place them in the pan. Pour sauce over top of shells, just enough to cover them (you will have sauce left over). Top with Mozzarella cheese and bake at 350° for 20 to 30 minutes or until cheese melts good.
Mix all ingredients well. Bake in a greased and floured tube pan at 350° for 1 hour.
Dissolve Jell-O in 1 cup boiling water. Cool slightly, then add milk. Chill mixture until very thick, but not set. Then stir in pineapple, lemon juice, cottage cheese, pecans, celery and mayonnaise. Mix well and pour into casserole dish. Refrigerate until well congealed.
Combine 1 cup sugar, flour, cocoa and salt in a heavy saucepan. Stir in 1/2 cup water; mix well to make a paste. Add remaining 1 1/2 cups water, egg yolks and butter; stir well. Cook over medium heat about 3 minutes until mixture thickens and boils, stirring constantly. Remove from heat; stir in vanilla. Pour filling into baked pie shell.
Heat raisins with a little water. Drain and pour vinegar over them. Let stand a few minutes. Add remaining ingredients. Cook for 40 minutes at 350°.
Melt butter in 8 x 8-inch pan. Layer crackers, coconut, chips and nuts. Pour Eagle Brand over it. Bake 30 minutes at 350°. Loosen after you take it out of the oven. Cut in squares.
Heat oven to 400° for 15 minutes. Reduce oven temperature to 350°. Bake and add bake time 50 to 60 minutes.
Mix all ingredients, except potato chips. Put potato chips (crushed) on top before heating. Heat for 30 minutes at 350°.
Mix all ingredients except ginger ale. Add ginger ale just before serving. (Add water to make 2 gallons of punch.)
Mix and roll into small balls. Broil in oven until brown on both sides at 400°; turn once. Drain on paper towels.
Several hours or the day before serving, prepare polenta. In 3-quart microwave-safe bowl, with wire whisk, beat water, cornmeal and salt. Cover and microwave on High (100%) for 12 minutes, beating every 3 minutes until smooth. Uncover and microwave on High 10 minutes, beating midway until well combined. Spread polenta evenly in lightly oiled 8 1/2 x 4 1/2-inch loaf pan. Let cool to room temperature, then cover and refrigerate overnight.
Brown hamburger and onion; drain. Add rest of ingredients and simmer. (I usually use crock-pot.) This freezes well.
Mix salad oil and sugar. Add the eggs, one at a time, beating after each addition. Gradually add dry ingredients (flour, baking powder, soda, cinnamon and salt). Add carrot baby food and mix well. Pour into 2 greased and floured pans and bake at 350° until done, approximately 30 minutes. Remove from pans and cool completely.
Mix the sugar with the butter (melted), 5 eggs, 5 yolks, cinnamon, 2 spoons syrup, 1 spoon honey and raisins (as many as you'd like). You add 1 spoon yeast powder and the flour. You mix everything and you place into the pan (already greased with butter). After they're cooked, you sprinkle them with sugar.
Combine dry ingredients and add remaining liquid ingredients and blend well. Bake in a greased 8 x 8-inch cake pan. Bake for about 20 minutes at 350°. Don't overbake.
Pour concentrates into punch bowl, Add ginger; chill at least 2 hours to blend flavors. Add cold water and ice. Pour ginger ale down side of bowl. Trim with thlin orange slices. Serves 20.
Crush macaroons and mix into ice cream and Cool Whip mixture. Fold in liquor and push into parfait glasses. Cover with foil and freeze. Serves 6.
Cook until tender the fryers (boned and diced), celery, onion, bay leaf and Accent.
Cream the butter. Add sugar, well beaten egg yolks, milk, nuts and raisins. Fold in beaten egg whites. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
In double boiler over boiling water, combine cream cheese and Cheddar cheese and stir until blended. Add mayonnaise and horseradish. Put in serving bowl. Let stand 30 minutes for flavors to blend. Great with veggies or crackers.
Put chicken, water and salt in pot. Boil until chicken is done; remove from heat. Take skin off and discard. Remove chicken from bones and crumble up; return to liquid. Add milk, butter and bouillon cube.
In a large bowl combine dry ingredients. Mix in margarine. Blend Egg Beaters and milk, stir into cornmeal mixture. Beat for 1 minute. Pour into greased 8-inch pan. Bake at 425° for 20 to 25 minutes.
Crush cookies (reserving 1 cup for topping). Place in bottom of 9 x 13-inch pan.
Sift dry ingredients together. Combine remaining ingredients thoroughly. Add sifted ingredients; mix and let stand for 10 minutes. Roll out on floured surface; cut and bake at 400° for 15 minutes. If self-rising flour is used, omit salt, soda and baking powder.
Saute onions and celery in oleomargarine until soft. Mix chicken bites, noodles, onion/celery, salt and pepper and place in buttered casserole. Pour diluted soup over chicken mixture and top with bread crumbs. Cover and bake for 20 minutes at 350°.
Cook first 5 ingredients to 248° (2 degrees below hard boil). Add vanilla. Pour over popped corn and mix well.
Preheat oven to 350°. Stir cocoa and boiling water until smooth; cool 20 minutes. Mix the cake flour, sugar, baking soda and salt in a bowl. Make a well and add in order given (oil, egg yolks, cocoa mixture and vanilla). Beat with spoon until smooth. Beat egg whites and cream of tartar in a large bowl on high speed until stiff peaks form. Gradually pour egg mixture over egg white mixture, gently folding with rubber spatula just until blended. Pour into ungreased tube pan (10 x 4-inches). Bake 60 to 65 minutes or until top springs back when touched lightly. Invert on bottle or funnel to cool.
Combine butter, evaporated milk and sugar in saucepan over medium heat, stirring occasionally. Bring to a full boil. Cook 4 to 5 minutes. Stir constantly. Remove from heat. Stir in marshmallows, peanut butter chips and vanilla. Stir vigorously for 1 minute, until marshmallows melt and blend. Pour into an 8-inch square, buttered pan. Cool. Melt chocolate chips; spread on fudge. Chill before serving.
Boil chicken until tender. Cook broccoli. Mix soup, mayonnaise, curry and lemon juice until well blended. Spread broccoli over bottom of a well-greased 13 x 9-inch pan. Remove chicken from bones. Break up meat and spread over broccoli. Pour soup mixture over top and cover with grated cheese. Bake at 350° for 45 minutes. Add more cheese just before casserole is done.
Cook hamburger meat with onions. Drain grease. Mix pizza sauce with hamburger meat and onions; pour into casserole dish. Place pepperoni, mushrooms, etc., next. Then sprinkle on cheese.
Soften gelatine in cold water. Drain pineapple (set aside). Add enough water to pineapple juice to make 1 1/2 cups. Heat this (pineapple juice and water) almost to boil; add gradually to gelatine. Stir until dissolved. Stir in sugar, lemon juice, salt and vanilla. Pour into mixing bowl. Chill until slightly thick. Beat with mixer until light and fluffy. Fold in drained pineapple, cherries and whipped whipping cream. Refrigerate. Best when made day prior to serving. (Pretty for Christmas using mixture of red and green maraschino cherries). Use cherry slices on top.
In a skillet, cook beef, celery and onion until the meat is browned and the vegetables are tender (electric skillet 350°). Stir in Worcestershire, 1/4 teaspoon salt, pepper, beans, gravy and 1/2 cup water. Reduce heat to 220°. Simmer to blend flavors. Whip potatoes and 2 cups boiling water; add sour cream, chives and remaining salt. Spoon in mounds over meat. Top with paprika and cheese. Cover meat until the cheese melts. Serves 6.
Brown meat and onion; drain well. Cook and drain spinach. Combine meat, spinach, soup and sour cream. Season to taste.
Mix all ingredients and put into a greased 9 x 13-inch pan. Refrigerate overnight. Next morning, bake at 350° for 30 to 40 minutes. Cut into squares to serve.
Mix cake mix and butter until crumbly. Place pie filling, any flavor, in 8 x 8-inch pan. Sprinkle mixture over it and cover with almonds. Bake for 45 minutes in 350° oven. Cut in squares.
Saute onion in butter. Add chicken broth, carrots and potatoes and simmer. Cook until vegetables are tender. Blend into a puree. Return to pan with milk. Reheat. Serve with a sandwich for a great lunch!
Drain and reserve 1/4 cup of the liquid from salmon. Put salmon in bowl and break apart well with fork. Add flour and slightly beaten egg. Mix well. Add baking powder to reserved liquid and beat until foamy. Add to meat mixture. Stir until well blended. Drop by teaspoon into deep fryer half full of hot oil. Drain on paper towels. Tuna can be substituted for salmon.
Saute onion and celery in 1/4 cup butter until tender. Add corn, water, salt, stuffing mix and eggs. Shape into 10 balls and put in a 9 x 12-inch pan. Pour 1/4 cup melted butter over and bake 30 minutes at 375°.
Squeeze frozen broccoli when thawed, then mix all together. Pour into greased 9 x 13 pan and bake at 350° for 45 to 50 minutes.
Combine all ingredients except flour. Blend in blender for 1 minute. Make a well in large bowl with the flour. Pour liquid in the well. Mix with a spoon. Set aside and let rise 1/2 hour (it will double in size). Grease two 1 pound coffee cans or 1 large loaf pan. Divide dough equally between coffee cans. Set aside. Let rise again, about 3/4 hour. Bake at 350° for 35 minutes. Cool 15 minutes. Remove from cans or pan.
Cook chicken breasts. Cook broccoli. Mix soup, sour cream, mayonnaise, grated cheese and seasoning. Drain broccoli and arrange in bottom of flat, greased casserole (3-quart) pan. Sprinkle generously with Parmesan cheese. Remove skin from chicken and take chicken from bone, pulling apart into pieces and spread over broccoli. Sprinkle again with Parmesan cheese. Pour sauce over all. Sprinkle with Parmesan cheese and paprika. Dot with butter. Cook 30 to 40 minutes in a 350° oven or until bubbly and hot through. Serves 6 to 8.
Add fruit to mixture and bake in a well-greased tube pan with bottom lined with wax paper and well-greased for 3 hours.
Grind the three meats together twice. Mix all ingredients into baking dish and bake 1 1/2 hours at 350°.
Cut each single crescent into 3 triangles. Roll 1 Smokie in each triangle. Place on greased cookie sheet. Bake at 375° for 11 to 13 minutes.
Wash and slice potatoes thin with skin left on. Slice onions thin and break apart. Mix these together in baking dish. Salt and pepper to taste. Cut butter into slices. Bake at 350°, stirring occasionally, until tender, about 1 hour.
In a large bowl, combine sugar, yeast and salt with 2 cups of flour. In a small saucepan, heat milk and butter over low heat until very warm (120° to 130°).
Brown hamburger and onion in oil. Add salt, pepper, paprika, chili powder and other ingredients. Simmer until meat is well cooked. Add hot pepper, if desired. The more you simmer the meat, the better it is.
In medium-size bowl, combine mayonnaise, milk, lemon juice and salt. Add crabmeat, shrimp and celery. Toss until well coated. Toast rolls, if desired. Place 1/4 cup seafood mixture in each roll.
Skin eggplant (tricky). Slice in long 1/2-inch pieces lengthwise. Soak in salt water for 30 minutes. While soaking, simmer tomato sauce with Italian seasoning. In shallow baking dish, layer eggplant, tomato sauce, Parmesan cheese and sliced Mozzarella cheese. Repeat. Bake at 350° for 30 minutes to 1 hour. Cut in squares and serve plain or over bed of linguini.
Mix together first 4 ingredients. Sift and add remaining ingredients. Bake at 350°.
Chop onions and cube potatoes. Boil together until tender. Save 1 cup of potato water and add to milk, flour and margarine, which has been made into a white sauce. Add onions and potatoes. Season with parsley, salt and pepper. If you want a smooth soup, beat with an egg beater or blender (onions and potatoes). I like it chunky.
Preheat the oven to 400°. In a large saucepan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute the onions until slightly caramelized, about 8 to 10 minutes. Add the garlic, sherry, Worcestershire sauce and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 minutes. Ladle the soup into ovenproof deep bowls. Spread each piece of bread with 1/4 cup of the rillette. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven. Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve. Yield: 8 servings.
Drain salmon and save liquor. Remove bones and skin and flake salmon. Melt Crisco in frying pan. Add onion and cook until yellow. Add bread crumbs, salt and pepper; brown lightly. Put liquor in 1 cup and pour milk to make 1 cup.
First go buy a mix. Then pour it in a bowl. Take 2 ounces of milk. Mix it good. Put two eggs in it, two teaspoons of sugar, mix good. Then get a pan. Pour it in the pan. Smooth it out. Then bake for a half hour. Then make a snowman on it.
Cream butter and brown sugar. Blend in egg and vanilla. Sift flour, a little salt and soda. Combine lemon juice and milk; add alternately with flour to creamed mixture. Fold rhubarb into the batter. Pour batter into a greased 9 x 13 x 1-inch pan or a 10-inch spring-form pan. Blend sugar, walnuts and cinnamon and sprinkle on top of batter. Bake at 350° for 45 to 60 minutes. Test with toothpick for doneness. Cool at least 30 minutes in pan.
Mix chicken, soup and milk in bowl. Pour into crust. Cover with other pie crust. Make fork indents in crust top. Bake at 375° for 45 minutes (let stand 5 minutes).
Mix all cake ingredients together, mixing well. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes.
Heat oven to 375°. Remove wrappers from Kisses. In large bowl beat shortening and peanut butter until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add eggs, milk and vanilla; beat well. Stir together flour, baking soda and salt. Gradually add to peanut butter mixture. Shape dough into 1 inch balls. Roll in sugar; place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes or until lightly browned. Immediately place a chocolate piece on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. Yield: 4 dozen.
Cream butter and sugar together. Add eggs; beat again. Sift dry ingredients; add to cream mixture and mix well. Drop onto greased cookie sheet. Sprinkle with sugar. Bake at 375° for 10 to 15 minutes. Makes 100 cookies.
Puree all ingredients, except strawberries, in blender until thick and frothy. Pour into glasses and top with sliced strawberries. Serves 2.
Mash and mix well all of the ingredients. Place in a slightly greased baking dish.
Combine sugar, rice wine vinegar, vegetable, salt and pepper and shake well. Crush the Ramen noodles and remove flavor packets. Crush while still in bag with your hands. Heat skillet to medium to medium-low heat; add oil, noodles, almonds and sesame seeds. Allow to brown, stirring frequently. If you don't stir often, these will burn. Let cool.	Add flavor packets to ingredients and mix well.
Preheat oven at 400°. Mix flour and salt; cut in oleo until cornmeal consistency. Add enough milk to make pasty dough; cover and chill. Mix meat, veggies and seasoning well; divide into 4 portions and set aside. Divide pastry into fourths. Roll each portion into 3/16-inch thick circles on a floured board. Place meat mixture on half, toward the center line of pastry. Cut vent in the other half; moisten edge of pastry lightly with water. Fold top over bottom; crimp and flute edges of pastry. Place on ungreased cookie sheet; bake for 30 minutes. Serve hot or cold.
Mix together cream cheese, butter and confectioners sugar. Set aside. Mix together milk, puddings and Cool Whip. Mix all above and set aside.
Blend cheese into softened oleo. Work in flour. Add Rice Krispies. Roll into balls and flatten with fork. Place on ungreased baking sheet. Bake at 350° for 10 to 13 minutes. Yield: 10 to 12 dozen.
Combine beef and seasonings and egg; make into golf ball size balls. Let sit in fridge for 1 hour.
Sift together flour, baking powder and salt. Cream butter and gradually beat in sugar. Add egg and milk. Beat until smooth. Add dry ingredients and fold in berries. Spread batter into greased and floured 8 or 9-inch square pan. Sprinkle with crumb mixture.
Preheat oven to 400°. Whip egg whites until stiff. Fold in sugar, salt and mint chips. Drop onto cookie sheet. Turn off oven. Leave in oven overnight.
Cream butter and peanut butter. Add sugars. Cream until light and creamy. Add unbeaten egg and beat well. Add flour which has been sifted with soda. Add vanilla and 1 cup chopped nuts, if desired. Roll 1/2 teaspoon in hand to form a small ball. Place 2 inches apart on cookie sheet. Press with fork. Bake at 350° for 10 minutes.
In a heavy saucepan, stir flour into cold water. Ask a grownup to cook over low heat until the mixture thickens to a creamy paste. Cool, then add a few drops of peppermint oil.
Beat egg and water together in a bowl. Mix crumbs and seasonings together in another bowl. Pull skin off chicken, if desired. Put a piece of chicken in egg and then in bread crumb mixture. Put chicken on baking pan, ungreased, in oven at 350° for 1 hour (less for small pieces of chicken).
Mix by hand the first 3 ingredients. Mix together egg, flour, baking soda, cinnamon and cloves. Mix shortening and sugar well. Add molasses and egg. Beat well. Add flour mixture. Mix well. Pinch a small piece of cookie mixture. Roll into a small ball. Dip into sugar. Put on cookie sheet and press down with bottom of small glass that has been greased and sugared. Do not grease pan. Bake in 300° oven for 15 minutes.
Combine biscuit mix and sugar. Soften butter at room temperature and mix into biscuit mix with hands, making a crumbly mixture. Mash peaches and juice in a 2-quart casserole. Pour flour mixture on top. Sprinkle with cinnamon, if desired. Bake at 425° for 30 minutes or until brown.
Heat oven to 350°. Bring cheese to room temperature. Mix cheese and sausage with biscuit mix using fork. Shape into 1-inch balls and place on ungreased baking sheet. Bake 12 to 15 minutes. Serve hot or cold.
Mix first 4 ingredients in a heavy saucepan. Mix well. Cook over medium heat until mixture comes to a boil; boil 1 minute. Stir in rest of ingredients. Mix well. Drop dough by heaping teaspoonfuls onto lightly greased waxed paper. Cool thoroughly.
Preheat oven to 275°. Grease and flour 10-inch tube pan. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Sift flour, soda and cocoa together. Add this to creamed mixture, alternately with sour cream and milk. Beat well. Flour nuts with 2 tablespoons flour and fold into cake mixture. Add vanilla and beat again. Bake in slow oven for approximately 2 hours or until cake tester inserted in center comes out clean. Makes 16 servings.
Combine the sugar, cocoa, milk and margarine and bring to a hard boil; boil 1 minute. Remove from the stove and add the vanilla, peanut butter and oatmeal. Stir then drop by spoonful onto wax paper.
Mix in bowl. Then put in a well-greased bowl or in pan. Add chicken, then pour remaining onion soup over chicken. Cover tightly with foil and do not peek while cooking. Bake 2 1/2 hours at 325°. Serves 6 people.