HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450°. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups mini chocolate chips; pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250°. Continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl. Microwave on High for 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheesecake.
In large mixing bowl, beat cream cheese until fluffy; set aside. In top of double boiler, melt butter and add almond bark. Heat and stir until melted. Add cream cheese and beat until smooth and glossy. Stir in nuts. Pour in a greased 9-inch square pan. Store in refrigerator. Yields 64 pieces.
Blend all ingredients for a few seconds and pour into a greased 10-inch pie plate. (There is no pie crust.) Bake at 350° for 45 minutes. When pie is cool, it can be cut and served just like a pie. It bakes its own crust.
Cook pears covered with water and juice from cherries and pineapple. Add sugar and cook tender but not soft. Add pineapple when pears are half done. Add cherries when almost done. Just long enough to heat through. Be sure water covers fruit and put in hot jar. Seal. Makes about 4 quarts.
Mix all ingredients well. Put in ice cream freezer and freeze according to your ice cream makers instructions.
Melt almond bark in microwave. Dip pretzels, a few at a time, into melted almond bark. Drop onto waxed paper.
Add ground beef and onion to the seasoned pork and beans, then mix. Bake at 325° for 1 hour and then bake at 425° for 30 minutes.
Have butter soft. Add sugar and cream together well. Stir in buttermilk. Add vanilla, nutmeg and eggs. Pour into unbaked pie shell. Bake 45 or 50 minutes at 350°. Place on wire rack to cool before serving.
Lightly grease 2 qt casserole dish and mix cheese and green chilies in it. In a blender, mix eggs, flour and evaporated milk. Pour over cheese. Bake uncovered for 1 hr at 325 F oven.
Cream sugar and shortening. Add eggs and bananas; mix well. Add sour milk and blend. Add remaining ingredients; blend. Bake at 350° for one hour. Makes 2 loaves.
In a large bowl, blend sugars, butter and oil until well blended. Add almond extract and eggs; mix well. Gradually blend in all flours, baking soda and cream of tartar at low speed of electric mixer. By hand, stir in almonds and butter brickle. Chill if desired. Shape by large tablespoons into balls. Roll in sugar and place 5 inches apart on ungreased sheet. With fork dipped in sugar, flatten with crisscross pattern. Bake at 350° for 12 to 18 minutes or until light golden brown around edges.
Brown the pork chops in a skillet. Mix in a large casserole dish the rice, water and onion soup. Drop in chops and cover. Bake in oven at 350° for 1 hour.
Preheat oven to 350°. Place rice on bottom of shallow casserole or baking dish (greased). Pour soup and water on top. You may season with your favorite seasonings if you wish (I usually use pepper and a little salt). Cover with lid or aluminum foil tightly. Bake 1 hour.
Mix crust according to package directions. Put one crust into pie tin. Mix all ingredients, except potatoes. Put mixture in pie tin. Top with potatoes. Place second crust on top. Make slits in top crust. Bake at 350° for 1 hour. Serve with warm catsup, if desired.
Mix ice cream and peanut butter together on low speed for 1 minute. Pour into crust. Freeze until firm, about 3 hours. Warm the ice cream topping slightly and spoon over the pie. Return to the freezer. Serve with Cool Whip on each slice. Return any leftovers to the freezer.
Mix first 5 ingredients in small bowl. In a large bowl mix all remaining ingredients, except pecans. Mix the 2 bowls of ingredients together, adding pecans last. Drop by teaspoon on greased cookie sheets. Bake at 350° for 10 - 12 minutes. Makes 10 to 12 dozen cookies.
Cook broccoli slightly and drain. Saute diced celery and onion in small amount of margarine. Dice pimento. Place drained broccoli in bottom of buttered casserole. Add celery, onion and the pimento. Mix mushroom soup with sour cream. Spoon on top of casserole. Sprinkle with grated cheese. Bake 25 to 30 minutes at 350°.
Marinate crab in sherry. Cook noodles al dente and drain. In double boiler or microwave, cook cheese, half and half and butter together until smooth. Mix crab into sauce; stir into noodles (add pimento). Place in buttered 9 x 13-inch casserole. Top with almonds and dot with butter. Cover and bake 20 minutes at 325° just until bubbly.
Mix all ingredients together. Place in a greased 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Can also bake in a casserole to serve as a side dish. May bake, freeze and reheat. Also, cut small and use as hors d'oeuvre.
Cream Crisco and sugar. Add eggs and beat. Add buttermilk and stir until well mixed. Begin to add flour, soda and salt mixture a little at a time, mixing thoroughly after each addition. Add fruit and nuts; mix well. Chill cookie mixture at least 1 hour. (This dough can be refrigerated for up to 1 week before baking.) Makes a delicious, chewy cookie. Any candied fruit can be used in this recipe, but I prefer to use red and green cherries, pineapple and dates.
Heat oven to 375°. Grease 15 x 10 x 1-inch jellyroll pan. Line top and sides with waxed paper and grease again. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan and sprinkle with nuts. Bake 13 to 15 minutes. Remove from oven; cool 1 to 2 minutes and dump on cotton cloth, dusted with powdered sugar. Roll and let cool completely; unroll after cool and stuff with filling. Reroll and refrigerate or freeze.
Mix cake as directed. While still hot poke holes all over cake and pour cream of coconut all over and let soak in a little, then pour Eagle Brand milk all over cake. Let cake cool completely and put Cool Whip on top. Then sprinkle coconut all over top. Refrigerate.
Sift flour, salt and baking soda together three times. Cream butter thoroughly, adding sugar gradually and cream together until light and fluffy. Add egg and beat well, then add chocolate. Blend. Add flour mixture alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in a greased 8 x 8 x-2-inch pan in moderate oven (325°) for one hour.
Shake cut up round steak in a bag with 3 tablespoons flour, 1 teaspoon salt and 1/8 teaspoon pepper. Brown meat, onion and garlic salt in 2 tablespoons shortening in skillet.
Place chicken between 2 pieces of plastic wrap. With meat mallet or rolling pin, pound chicken to 1/4-inch thickness. Place a ham slice and cheese slice on each breast half. Roll up chicken from narrow end, jelly roll fashion. Secure with wooden toothpick.
In a large skillet, cook beef with green pepper and onion until meat is browned and vegetables are tender; drain. Add next 11 ingredients; mix thoroughly. Add noodles; mix well. Pour into a 9 x 13-inch baking dish. Cover and bake at 350° for 50 minutes. Sprinkle with cheese. Return to oven for 10 minutes or until cheese is melted. Makes 12 to 16 servings.
Combine beef, pork, veal, bread crumbs, parsley, salt, nutmeg, egg and milk in a large bowl. Mix together well. Shape mixture into balls, using 1 tablespoon for each.
Separate eggs and beat yolks and whites separately. Cream butter, sugar and beaten egg yolks. Mix salt, flour and baking powder and sift together. Add flour mixture and milk alternately to butter mixture. Fold in stiffly beaten egg whites. Divide mixture and place in 3 prepared cake pans. Bake 30 to 40 minutes at 400°.
Put together in bowl and mix well. Bake at 350° for 35 minutes.
Mix the margarine, 3/4 cup sugar, milk, 2 2/3 tablespoons of cocoa, salt, flour, baking powder, Grape Nuts cereal and vanilla into a batter. Mix together with a few ounces of water the 1/2 cup sugar, honey and 1/4 cup of cocoa. Spoon over batter. Bake in a casserole dish in a 350° oven for 45 minutes. Serve from casserole, turning each serving into individual dessert bowl.
Dissolve the yeast in the water with a pinch of ginger added (it is extra good if you use the water used for boiling potatoes). Mix scalded milk, shortening, sugar and salt well. Let cook to lukewarm (so as not to destroy the action of the yeast). Add yeast mixture and mix well. Add the flour and mix well. Let set 10 minutes. Knead on a floured board until smooth and elastic. Let rise until doubled in bulk.
Combine 1 1/2 cups tomato juice with kraut juice. Put in an ice tray and freeze. Use remaining juice, onion, lemon juice and 1/2 teaspoon salt; put in jar. Cover and place in refrigerator. Before serving, set out tomato ice to melt a little. Cut into small pieces. Place in glass and cover with other juice.
Mix ingredients in order given. Spread on an oblong sheet pan (jelly roll pan). Bake at 350° for 35 minutes or until done. Ice with confectioners sugar and water. Ice while still warm.
Mix all items and salt and pepper to taste except last 3 items. Put in 13 x 9 pan 3/4 of the mixture. Lay the cheese and top with remaining mixture, causing the cheese to be in a pocket. Bake at 350° for 1 hour. Top with ketchup and sugar. Bake another 15 minutes. Serves 10.
Bring soup bone to boil in 2 to 3 quarts water and add bouillon cubes. Reduce heat and cook just above simmer for 2 hours. Take out soup bone; cut off any meat and return to soup mixture. Add tomato soup and add water. Add potatoes, onion, green beans and corn. Stir in celery seed, parsley and garlic. Bring to a boil, then cook for 2 hours and 15 minutes.
Spray 9 x 13-inch pan with Pam. Put nuts and coconut in bottom of pan. Mix cake per directions on box and pour on nuts and coconut. Melt margarine. Mix with cream cheese until well blended. Add sugar. Beat about 2 minutes and pour on top of batter. Bake at 350° for 45 minutes. Cake will open at top as it cooks.
Fructose is a sweetener that may be used by some diabetics. Please ask your doctor before using these recipes.
Peel and cube potatoes. Cook in water until done. While potatoes are hot, mash and chop boiled eggs. Add the pickle relish, mayonnaise, mustard and onion. Add salt, pepper and celery seed to taste.
Mix sugars, shortening, eggs and vanilla. Measure flour by dip-level-pour method. Mix flour, baking soda and salt. Stir in; add nuts. Form into balls (1 level tablespoon). Place on ungreased sheet. Flatten with bottom of greased glass dipped in sugar. Bake at 375° for 6 to 8 minutes.
Soak tapioca overnight in enough water to cover well. Put in large baking dish, then add brown sugar, dates and enough water to keep moist. Put in oven and bake, adding more water as needed to keep from being dry. Stir occasionally. When tapioca is clear and pudding is thick, remove. Add vanilla and nuts; cool. Serve with whipped cream or Cool Whip.
Preheat oven to 350°. Toss bread cubes with 1 tablespoon olive oil, oregano, salt and pepper. Bake in single layer for 20 minutes or until golden. Cut cucumbers into 1 inch cubes. Combine with all other ingredients except arugula and bread cubes. Just before serving, add bread cubes and toss. Divide arugula among 6 plates and top with salad.
Cook noodles and broccoli in pot of boiling water. Strain noodles when done. Add mushroom soup, mushrooms and ham. Simmer until hot. Any other ingredients can be added to liking.
Cook onion and squash until tender. Combine all in a casserole bowl and top with cheese. Cook at 350° for 30 minutes.
In a large pot, brown hamburger. Drain fat and add onion. Cook for 5 minutes. Add garlic, chopped tomatoes, black beans, corn, tomato sauce and taco mix. Cook for 30 minutes. Place soup in serving bowls over Fritos. Top with cheese and sour cream.
Brown ground meat; drain fat. Set aside. Heat 1 tablespoon oil in a pan; stir-fry onion, ginger, garlic and carrot until onion is tender. Add browned meat, then add ketchup, tomato juice, salt, Tonkatsu or teriyaki sauce, sugar and bay leaves. Simmer for 30 to 40 minutes; stir occasionally. Add pepper to taste. Serve over al dente spaghetti and Parmesan cheese.
Spread softened cheese on large platter. Add other ingredients in given order. Let stand several hours to mingle flavors. Serve with corn chips.
Saute the onion and garlic in margarine until transparent. Add beef broth, bouillon, water and wine. Simmer. Put croutons in bottom of soup bowls. Fill with soup mix. Top with Swiss cheese and put in a 350° oven until hot and bubbly. Makes 3 to 4 servings.
Mix together brown sugar, salt, flour, 1/2 cup milk and egg yolks. Set aside. Brown in heavy pan. Add butter and 1 1/2 cups milk. Slowly add brown sugar mixture, stirring constantly. Cook unti thickens, then add vanilla. Refrigerate after it has cooled.
Mix first seven dry ingredients well, saving a little flour to sprinkle over nuts and raisins. Make a well in center of dry ingredients. Into the well, add oil, eggs, water and pumpkin. Mix well, then add nuts and raisins. Mix well and pour into 3 loaf pans or 6 small greased and floured pans. Bake in preheated 350° oven for 40 to 45 minutes.
Dissolve first 3 ingredients in 2 cups hot water. Add 2 cups cold water. Freeze.
Mix all ingredients and chill one hour. Great to put into hollowed Swedish rye bread. Cut slice from top of bread. Remove center, leaving 1-inch shell. Cut or tear removed bread into bite size pieces.
Mix all together. Store in tight jars. Use 2 or 3 teaspoons mix in each cup of hot water.
Heat oven to 350°. Beat sugar, margarine and corn syrup until fluffy. Add egg whites and extract; mix well. Gradually add combined remaining ingredients; mix well. Drop by 1/4 measuring cup about 2 inches apart onto ungreased cookie sheet. Press into 3-inch circles. Bake 14 to 16 minutes until golden brown.
Brown hamburger and drain. Add chili powder, salt, pepper, tomato soup, corn and 1 can liquid (juice from corn plus water to make 1 can). Mix together and simmer about 15 minutes. Pour mixture in a pan. Mix cornbread mix as directed on box and pour into meat mixture. Bake at 350° for approximately 25 minutes.
Cook cauliflower about half done; dice. Add one 14 ounce jar of pimento, diced. Also dice celery and green pepper; add to the rest of the ingredients. Refrigerate several hours or overnight.
Brown onions and hamburger together.	Add Ragu, pizza sauce, oregano, garlic powder, salt and pepper; simmer for approximately 1/2 hour. Cook lasagne as directed on box.	In a 9 x	12-inch or a 12 x 12-inch pan, start with a layer of sauce, lasagne, cottage cheese and sharp cheese. Repeat. Bake at 350° for 30 minutes or until done.
Add rotini to salted, boiling water until tender. Drain and rinse with cold water. Mix remaining ingredients. Pour over cooled rotini. Chill and serve. Keeps up to 1 week in the refrigerator.
In a large frypan, heat oil. Saute onion, garlic and green pepper until onion is transparent, about 5 minutes. Add seasoned salt, cayenne pepper and water; bring to a slow boil. Add tomato paste; stir until smooth. Reduce heat and simmer 20 minutes, stirring constantly. Add oysters. Stir and let cook 5 minutes. Remove immediately from heat. Serve on a bed of lettuce. Serves 4.
Beat butter in a large bowl at medium speed until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, soda and salt; gradually add to butter mixture, beating until blended. Cover and chill 1 hour.
In small mixing bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well; beat 2 minutes at medium speed. Pour batter into a 9-inch pie pan.
Crush cookies for bottom layer. Reserve 1/2 cup for garnish. Add margarine to crushed cookies and press in bottom of pan. Mix cream cheese and sugar; beat well. Stir in 1/2 of Cool Whip. Spread on top of cookie crust and chill 30 minutes.
In large skillet over medium-high heat, brown chops in oil on one side. Turn chops, add salsa and chilies. Lower heat; cover and simmer gently for 8 to 10 minutes. Serves four.
Mix and pat into cookie sheet or 9 x 13-inch pan. Bake 20 minutes at 375°.
Cut up kielbasa and wash thoroughly. Put kielbasa, kraut and honey in crock-pot. Cook on low for about 4 hours.
Whip milk and pudding mix until thick. Add sour cream. Line pan and sides with vanilla wafers. Next, put in pudding, bananas and Cool Whip alternately. Top with Cool Whip.
Bake at 300° for 1 1/2 hours in 10-inch greased, floured and lined tube pan. Use wax paper, if needed. Sift dry ingredients together. Cream shortening and sugar until creamy. Add eggs, one at a time. Add flour and milk alternately. Add vanilla.
In food processor, pulse berries to chop. Add juice concentrate. Puree. Add milk and yogurt. Blend. Serves 6.
Pare cucumbers; scoop out seeds. Slice very thinly; using a grater works best. Drain cucumbers in a colander for at least 2 hours (can drain overnight in refrigerator). After cucumbers have drained, combine in bowl with onion, sour cream and mayonnaise. Mix thoroughly, adding sugar, salt and pepper to taste. Refrigerate for 2 to 3 hours before serving.
Put fruit in baking dish. Sprinkle 1/2 cup sugar over fruit. Mix together remaining ingredients and spoon over fruit. Cook at 325° until top is brown and firm. Delicious served warm and topped with ice cream.
Cream butter and sugars. Add beaten eggs. Add baking soda dissolved in hot water. Sift together flour and salt, and add to butter mixture. Stir in nuts, chocolate chips and vanilla. Drop by spoonfuls onto cookie sheets and bake at 375° for 10 to 12 minutes. Makes 100 small or fewer large cookies.
Finely roll 12 crackers. Mix cracker crumbs, turkey, onions, 2 tablespoons chili sauce, parsley and egg. On waxed paper, pat meat mixture into 12 x 6-inch rectangle.
Mash cream cheese until softened. Chop beef into tiny pieces; lay on wax paper to dry more while preparing onions. Mix all ingredients, except 1/2 cup dried beef. Mix well and shape into a ball. Coat and press remaining beef pieces on ball. Wrap in plastic wrap and refrigerate for at least 1 hour before serving. Eat with crackers of your choice.
Mix in bowl the cream cheese alternately with powdered sugar and eggs. Save a small amount of powdered sugar to sift on top. Add vanilla. Pour over cake mixture. Bake at 325° for 30 minutes or until the top is light brown. Sift leftover powdered sugar on top.
Place tea bags and mint leaves in a 3-quart pitcher. Add the boiling water and steep until cool. Discard tea bags and mint leaves. Add orange and lemon juices, sugar and 6 cups of water to tea mixture, stirring until sugar is dissolved. Serve over ice and garnish with mint sprigs and orange slices. Serving Size: 12. Preparation Time: 0:30.
In large baking dish, arrange chicken thighs. Cover with a mixture of remaining ingredients. Bake, covered, at 400° for 1 hour and 15 minutes.
Microwave chicken 16 to 18 minutes in a glass dish covered with wax paper. Cool and tear into bite size pieces. Combine chicken, sour cream, soup, milk, hot sauce, onion, celery, chiles, tortillas and cheese. Blend well. Microwave 12 to 14 minutes, turning halfway through the cooking time.
Mix squash and mushroom soup; place in a small baking dish. Salt and pepper to taste. Add melted butter to dressing; cover the squash mixture. Bake at 350° for 30 minutes.
Crumble 1/2 of cake in the bottom of punch bowl or extra large bowl. Mix pudding as directed on box. Spread half of the other ingredients in layers in order given. Crumble rest of cake and repeat with second half of ingredients in layers in order given. Garnish with cherries or strawberries and nuts.
Mix first 5 ingredients well. Stir in nuts and pour into pie shell. Bake at 350° for 50 to 55 minutes or until inserted knife comes out clean. Cool and serve.
In medium bowl, beat the egg whites, vanilla and cream of tartar at medium speed about 1 minute or until soft peaks form. Gradually add sugar about 1 tablespoon at a time, beating at high speed with mixer for about 4 minutes more or until soft glossy peaks and sugar is dissolved. Spread immediately over pie carefully, sealing to edge of pastry to prevent shrinkage. Bake at 350° for 12 to 15 minutes to brown.
Mix well. Pour into a 1-quart casserole dish. Bake 350° for one hour. Makes 6 servings.
Preheat oven to 350°. Mix melted butter with cracker crumbs. Set aside. Mix soup, sour cream and poppy seed together. Layer the cooked chicken, soup mixture and cracker crumbs in an 8 x 12-inch glass baking dish. Repeat until all ingredients are used, ending with the cracker crumbs. Bake until hot and bubbly, about 40 minutes. Serves 10 to 12.
Let cheese soften. Mix cheese, flour, pepper, salt and butter. Mix and knead until soft and creamy. Cook at 325° for 12 to 15 minutes. If there is a tendency to spread, just add flour.
Combine tomatoes, salsa, onion, garlic and salt. Set aside. Coat chicken with flour. In 10-inch skillet with lid, heat oil on medium heat. Saute chicken 3 to 4 minutes on each side or until golden. Pour sauce over, cover and simmer for 30 minutes or until tender. Serve on rice with a dollop of sour cream. Serves 4.
Cream together sugar, cream cheese and add salt and egg. Mix well. Stir in chocolate chips.
In a skillet, fry bacon until crisp. Crumble. Drain off all but 1 tablespoon drippings. Add onion and brown lightly. Stir in cornstarch, salt and dry mustard. Drain beans, reserving 1/2 cup liquid. Add this to skillet. Cook, stirring until mixture boils. Blend in brown sugar and vinegar. Add green beans and beat thoroughly. Turn into serving dish and garnish with egg and crumbled bacon. Serves 4.
Heat oven to 375°. In small bowl, combine brown sugar, margarine and corn syrup. Blend well. Spread in bottom of ungreased 8 or 9-inch round cake pan. Separate dough into 4 rectangles; firmly press perforations to seal. In small bowl, combine sugar and cinnamon; sprinkle over rectangles evenly. Sprinkle 1 tablespoon of the pecans on each rectangle. Starting at shorter side, roll up each rectangle; pinch edges to seal. Cut each roll into 4 pieces. Place, cut side down, over brown sugar mixture in pan. Bake at 375° for 20 to 27 minutes until golden brown. Cool in pan for 1 minute. Makes 16 rolls.
Bake and split potatoes. Scoop into flat baking dish. Add soft butter, salt and pepper. Cream mixture together. Sprinkle top with cheese. Bake at 375° for 15 minutes.
Heat oven to 325°. Mix sugars, peanut butter, butter, shortening, egg, baking soda and baking powder in 4-quart bowl thoroughly. Stir in cereal and chocolate chips. Shape dough slightly by rounded tablespoonfuls; place about 2 inches apart on ungreased cookie sheets. Bake until golden, 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet. Makes about 3 1/2 dozen cookies. May substitute butterscotch chips for the chocolate chips.
In large mixing bowl, sift together baking powder, sugar and salt. Cut shortening into dry ingredients until mixture resembles coarse meal. Store in covered container up to 6 weeks at room temperature. For longer storage, freeze. Bake at 450° for 10 to 12 minutes or until brown.
Mix ingredients in blender on high for 1 minute. Add 4 or 5 ice cubes. Blend until ice is crushed.
Toss vegetables and cheese together. Mix other ingredients together and pour over vegetables and cheese; mix well. Cover and store in the refrigerator. Serves 8.
Heat oven to 375°. Grease black (iron) skillet. Mix all ingredients and pour into skillet. Bake until golden brown.
In a covered pan, cook 2 to 3 hours on low heat; water will be totally absorbed when done. Add up to 4 teaspoons each of cinnamon, nutmeg, cloves and allspice. Mix and refrigerate.
Slice potatoes thinly. Cook in salted water until tender. Drain. Melt margarine over low heat; stir in flour and milk. Cook slowly until slightly thickened. In casserole dish, layer potatoes, ham, cheese and milk mixture, ending with cheese. Bake at 350° for about 20 minutes. May also be cooked on High in microwave for 5 minutes.