HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly blend cream cheese, Cheddar cheese, sherry, curry powder and salt. (I do mine in the food processor.) Spread on a serving platter in a circle 1/2-inch thick. Chill until firm. At serving time, spread with chutney and sprinkle top with green onions. Serve with crackers.
Cut carrots in half lengthwise. Arrange in bottom of baking pan. Cut onion crosswise into 8 slices. Combine flour, salt, thyme and pepper. Dredge chops in this. Brown in shortening and arrange in pan over carrots. Place onion slice on each. Pour water over chops. Cover pan tightly with foil. Bake in 350° oven until meat and carrots are done, about 1 hour.
Saute onion, mushrooms and bacon until bacon is done. Add rest of ingredients. Put in casserole and top with buttered bread crumbs. Bake at 350° for 30 minutes.
Mix all ingredients together well. Put in greased tube or loaf pan. Bake at 250° for 2 1/2 to 3 hours. While cake is baking, combine 1 cup orange juice and 2 cups powdered sugar. When cake is done and still hot, poke holes in top, pour mixture over cake. Let set overnight. May be wrapped well and frozen.
Combine juices and lemonade and orange juice concentrate in a large punch bowl. Blend well. Pour in ginger ale. Add ice cubes. Garnish with lemon slices. Makes about 1 gallon.
Drain green beans. Dilute cream of mushroom soup with milk. Then pour cream of mushrooms over the green beans. Cover with a lid. Bake in an oven for 40 minutes. Bake at 350°. Put dehydrated onions over the green beans. Take lid off so that the dehydrated onions will be crispy.
Mix first three ingredients well; pack into greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix eggs, salt and sugar lightly. Add lemon juice. Fold in flour and baking powder. Pour on top of crust. Bake additional 25 minutes at 350°. Remove from oven. Sprinkle with powdered sugar. When cooled, cut into bars.
Brown beef and drain. Add onion and cook until done (about 5 minutes). Add all other ingredients except tomatoes. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Add tomatoes; simmer another 10 minutes. Makes 6 servings.
Drop by tablespoon on greased and floured baking sheet. Bake at 350° for 20 minutes.
Cook green beans the way you like them. Put them in a baking dish; add onion rings that have been sauteed, cheese and bacon bits. Put in oven and let bake 15 to 20 minutes at 400°. (I like to use crispy fried bacon pieces instead of the bacon bits you buy.)
Pour 4 ounces tomato sauce over top of all ingredients. Bake at 350° for about 35 minutes.
Put oil in skillet; add chopped onion and tortillas. Stir-fry over medium heat until tortillas are soft. Add enchilada sauce and reduce heat. Add corn and olives and heat through. Add cheese and cook until melted. Serve with refried beans. Serves 5 to 6 people.
Mix cake mix according to directions on the box. Melt margarine in iron skillet on top of melted margarine. Dot with maraschino cherries. Pour cake mix on top. Bake at 350° for 40 to 45 minutes or until tested with toothpick. Turn upside down on plate to serve. This cake is larger than a regular plate size. Use a meat platter plate.
Mix Cool Whip and prepared instant pudding. Break pieces of angel food cake. Layer 1/3 of cake at bottom of glass serving bowl. Pour Cool Whip pudding mixture on top layer fresh fruit. Continue with 2 more layers, ending with Cool Whip pudding mixture on top. Add fresh fruit on top.
Cream shortening, sugar and lemon peel together until fluffy. Beat in eggs, one at a time. Add raisins, apples and carrots. Sift flour again with baking powder, baking soda and salt into the raisin mixture. Stir until blended. Turn into greased and floured loaf pan (7 1/2 x 3 1/2 x 2 3/4-inches). Bake in slow oven at 325° for one (1) hour. Makes one loaf of bread.
Heat oven to 375°. Grease cookie sheet. In large bowl, combine sugar, brown sugar and margarine. Beat until light and fluffy. Add vanilla and egg. Blend well. Add flour, baking soda, cinnamon and salt. Mix well. Stir in oats, raisins and nuts. Drop dough on greased cookie sheet by rounded teaspoons 2 inches apart. Bake for 7-10 mins. until edges are light golden brown.
Brown hamburger. Drain. Cook peppers, onion and mushrooms until tender. Add meat, tomato paste with seasonings and 1 can of water. Simmer 20 minutes.
Mix well. Bake 1 hour at 350°, uncovered, in a greased baking dish, until golden brown on top.
Melt the chocolate chips, butter and peanut butter together. Add the vanilla and stir in the Wheat Chex.
Mix ingredients. Let stand at least 1 hour to blend. Pour over ice in a punch bowl. Makes about 75 glasses.
Mix all ingredients and pour into an uncooked deep pie crust. Top with a prepared pie crust and leave aluminum pan on top. Bake for 45 minutes at 350°, then remove pie pan and bake for 15 minutes, or until golden brown.
Cook sugar, milk, margarine and cocoa for 1 1/2 to 2 minutes. Bring to rolling boil for 2 minutes. Remove from heat. Add oats, nuts, vanilla and peanut butter. Beat until well blended. Spoon onto waxed paper.
Beat eggs well. Add milk, salt and pepper (to taste).	Melt butter in large skillet and stir eggs to a medium scramble. Add ham (or bacon) and stir in. Spray a 9 x 13 casserole dish with vegetable spray. Heat soup, stirring until smooth. Remove from heat and add sherry. Pour over cooked eggs. Sprinkle with cheese and paprika. May refrigerate at this point. Bring to room temperature before baking.	Bake at 250° uncovered for 30 to 45 minutes until bubbly. Serves 10.
Beat chilled milk until stiff with electric mixer set at high speed. Add lemon juice. Fold in remaining ingredients. Freeze in large covered container or smaller containers for serving.
Shell the eggs and place in saucepan with stewing sauce and water. Bring to a boil. Cover. Then turn heat to low and simmer for 1/2 hour or until cooked and sauce has flavored the eggs thoroughly. Remove and cool slightly. Serve with sesame oil and chopped green onions.
Melt butter in baking pan (8 x 8-inch). Mix 1 cup sugar with peaches.
Preheat oven to 375°. In large pot melt 1/4 pound butter. Add onion and green pepper. Cook over medium heat until tender, stirring often. Blend in flour, salt and pepper. Use additional seasoning if necessary. Add milk; stir constantly over medium heat until mixture thickens. Stir in cheese and remove from heat. Place potatoes in large baking dish. Sprinkle pimentos over potatoes and mix lightly. Divide thickened sauce between 2 dishes, pouring over each dish. In medium bowl, mix bread crumbs, parsley and 2/3 melted butter. Sprinkle crumbs over potatoes and bake 30 to 40 minutes until heated thoroughly.
Reserve 1 cup of corn chips and 1/2 cup of cheese. In 2-quart baking dish, combine remaining corn chips, 1 1/2 cups cheese, salsa and chili. Bake at 350° for 15 to 20 minutes. Remove from oven, spread sour cream over top. Sprinkle with 1/2 cup cheese and border with reserved corn chips. Bake 5 minutes more or until cheese melts. Serves 6.
Peel and slice apples into 8 x 12 glass baking dish. Add 1 1/2 tablespoons cinnamon to 1/2 cup sugar and sprinkle over apples. Squeeze juice from lemon. Set aside.
Sift dry ingredients together. Add remaining ingredients. Bake at 350° for 45 minutes in greased cake pan.
Pour over baked crust and bake until set, about 20 minutes. Cool and cut.
Mix soup, milk, broccoli and 1/2 can onions in 1 1/2-quart dish. Bake at 350° for 25 minutes or until hot. Stir; sprinkle with remaining onions. Bake 5 more minutes. Serves 6.
Cook all ingredients except whipping cream until thick, cool. Add whipping cream; beat well. Refrigerate.
Cream together Crisco and sugar; add eggs, sour cream and vanilla. Sift together and add flour, baking powder, soda and salt. Let dough set in refrigerator for 1 hour. Drop by teaspoon and sprinkle with a mixture of cinnamon and sugar. Bake at 350° for 12 to 15 minutes.
In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water. Cook stirring constantly over low heat until mixture thickens and comes to a boil. Add blueberries and continue stirring, just until sauce reaches a boil again. Reduce heat; simmer 5 minutes. Serve warm over ice cream or cake. Makes about 1 2/3 cups.
Brown meat in butter or margarine in heavy saucepot. Add 2 cups water; bring to boil. Cover; simmer until meat is almost tender, about 1 hour. Add carrots and onions; cover and cook 20 minutes. Add peas. Cook 15 minutes longer, or until meat and vegetables are tender. Drain meat and vegetables, reserving stock. Refrigerate stock until fat hardens. Cover meat and vegetables and refrigerate. Remove and discard hardened fat. Add enough water to make 4 cups stock. Gradually blend about 1 cup stock into flour. Pour into pot with remaining stock, salt and pepper. Cook over medium heat, stirring constantly, until mixture comes to a boil. Mix in beef and vegetables. Simmer about 15 minutes, stirring occasionally. Yields 6 servings.
In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. Beat eggs until foamy. Stir in vanilla. Fold into nut mixture. Mix well.
Place chocolate and hot water in double boiler and cook and stir until chocolate is melted and thickened. Add sugar; cook 2 minutes longer and cool to lukewarm. Sift flour with soda and salt three times. Cream shortening; add sugar gradually. Add eggs, beating thoroughly. Add milk and dry ingredients. Add chocolate mixture. Bake at 350° for 30 minutes.
Mix ingredients together using only 1 cup of the chopped pecans. Roll the cheese ball in the remaining pecans, coating evenly. Chill for 1 hour.
Cook broccoli in chicken broth 15 minutes. Saute onion in margarine until tender. Add flour; stir. Add evaporated milk and sweet milk and cook until thick. Add to broccoli. Add paprika and cheese. Stir until cheese melts. Simmer 30 minutes. Stir often.
Saute onion until transparent. Add salt and pepper. Add tomato sauce and water. Simmer on low heat for 5 minutes. Drop eggs in sauce and cover. Eggs may be cooked to desired taste: soft, medium or hard.
Combine crushed pineapple with dry instant pudding. Refrigerate for at least 2 hours. Bake cake in 13 x 9-inch pan or two 9-inch round pans. After cake is cool, split in two pieces. Add Cool Whip to pineapple pudding mixture, blending well. Place mixture between layers of split cake. Frost with your favorite chocolate frosting.
Leave cheese out 3 to 4 hours, long enough to get soft. Chop pecans very small; set aside. When cheese is soft, combine until completely mixed together. Add cayenne pepper, garlic and onion powder to taste. Form into 1 big ball or several small. Lay out wax paper and mix pecans and paprika together. Roll ball over mixture. Refrigerate 3 to 4 days. Serve with crackers.
Cream together oil, butter, sugars and eggs. Sift flour, soda and cream of tartar together and add to creamed mixture. Add pecans. Roll into balls the size of walnuts. Place on cookie sheet and press with fork. Bake at 350° for 10 minutes.
Mix taco seasonings, cream cheese and sour cream with electric mixer. Spread in bottom of 9 x 12-inch cake pan. Add layers of tomatoes, lettuce, cheese and olives. Serve chilled. Dip tortilla chips in dip. Garnish with salsa and sour cream, if desired.
Pour cake mix in greased and floured pan. Mix remaining ingredients. Drop by spoonfuls over cake mix and spread. Bake at 350° for 35 minutes.
Cook cake mix according to directions on the side panel for a pound cake. Take out of oven when it gets done; quickly punch holes in it with knife, then pour condensed milk over it. Let cool. Put Cool Whip on top. Sprinkle coconut over Cool Whip. Let sit in fridge overnight. Use long loaf pan.
Mix spinach, cauliflower and cashew nuts. Pour dressing over and refrigerate.
Cut the tomatoes up fine; also apples, onions and peppers (food processor a big help). Add sugar, vinegar and salt. Mix in spices. Cook together for about 2 hours in an open kettle. Put in sterilized cans and seal. (I keep in refrigerator.) Very, very good and easy.
First peel and section grapefruit; sprinkle 9 tablespoons cold water over 3 packages Knox unflavored gelatine. Dissolve sugar in 1 cup boiling water. Mix with gelatine. Add 3 cups sectioned grapefruit and 1 cup grapefruit juice. Put 1/2 in a 9-inch square dish. Congeal. Leave other half at room temperature.
For variety, add 3/4 cup raisins, chopped nuts, coconut or chocolate chips.
Preheat oven to 350°. Combine pumpkin and flour. Mix well until smooth. Add all remaining ingredients and mix well. Pour into baking dish and bake at 350° for 30 minutes or until firm.
Tear biscuits into chunks and put in Bundt pan. Mix sugar, cinnamon, water and vanilla and pour over biscuits. Slice stick of butter and layer over top. Bake at 350° for 20 minutes.
Mix all ingredients together. Roll into a ball and sprinkle coconut over it or roll in pecans. Serve with butter cookies or graham crackers.
Bake cake mix according to package directions. Poke holes in cake and pour condensed milk and caramel topping over cake. Let soak until cool. Spread Cool Whip on top. Crush candy bars and sprinkle on cake. Keep refrigerated.
Preheat oven to 450°.	Combine all ingredients, except sesame seed, in jelly roll pan. Cover tightly with foil. Bake 7 minutes. Bake, uncovered, 7 minutes more or until just tender. Sprinkle with sesame seed. Serves 4.
Preheat oven to 325°. Shake flour in 1 regular size Reynolds Oven Bag, place in 13 x 9 x 2-inch baking pan. Add picante sauce, onion and garlic. Squeeze bag to blend ingredients. Trim fat from roast, place in bag. Turn bag to coat roast with sauce. Place pepper and carrots in bag around roast. Close bag with nylon tie. Cut six 1/2-inch slits in top of bag. Bake until roast is tender, 1 3/4 to 2 hours. Let stand in bag 5 minutes. Makes 4 to 6 servings.
Wash tomatoes, scoop out middle and save. Peel avocados and remove seeds. Mash in bowl; add 1/2 cup tomato pulp, jalapeno, onion powder, garlic powder, salt and lemon juice. Stuff into tomato shells and place on lettuce caps. Garnish with a dab of salad dressing. Sprinkle chili powder over all.
Combine tomatoes, celery, onion and salt; drain overnight in jelly bag. The next day, add vinegar, sugar, peppers and mustard seed. Stir. Pour into sterilized glass jars with tight lids. Allow relish to age a minimum of 2 weeks before serving. Fills 12 to 16 small bell-style jars.
Preheat the oven to 400°. Stir the bread crumbs, Romano cheese, garlic, parsley, mint, salt and pepper to taste and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on the top, about 25 minutes. Serve.
Brown ground chuck, bacon and onions. Add other ingredients. Bake 45 minutes at 350°.
Cook sugar and syrup in pan over moderate heat until mixture boils. Remove from heat and stir in 1 cup peanut butter. Mix in 7 cups Rice Krispies cereal and press into buttered cake pan and let harden. In double boiler, melt over hot water chocolate chips and butterscotch chips until melted. Spread over top of mixture.
In a shallow 1-quart microwave-safe casserole or 8-inch round glass dish, combine brown sugar, butter and water. Microwave on High power for 1 minute. Stir to melt butter and dissolve sugar. Stir in nuts. Cut each biscuit into 4 pieces and add to sugar mixture. Stir to coat each piece. Use scraper to push mixture and biscuits evenly away from center. Place a small empty custard cup or medium drinking glass in the center with open side up to form a ring mold. Microwave on High for 1 minute. Rotate dish 1/2 turn and microwave again on High for 1 to 1 1/2 minutes until biscuits are no longer sticky. Let mixture set for 1 to 2 minutes. Carefully remove custard cup and invert on a serving plate. Serve immediately.
Preheat oven to 325°. Mix together the crumbs, flour, butter and nuts. Pat into a 10 x 14-inch pan. Bake until light brown. Combine the milk, 1 cup sugar and beaten egg yolks into top of double boiler; beat until sugar is dissolved. Add poppy seed, cornstarch and salt; cook until thick. Dissolve gelatin in water; add to cooked mixture. Cool. Fold in vanilla. Beat egg whites until stiff. Add sugar and cream of tartar; fold into cooled filling. Pour into crust. Top with whipped cream. Refrigerate.
Mix thoroughly butter, shortening, sugar and eggs. Blend in remaining ingredients. Shape dough by rounded teaspoon into balls. Roll in a mixture of sugar/cinnamon. Place 2-inches apart on cookie sheet. Bake until set (approximately 8 to 10 minutes) at 400°. Remove from cookie sheet immediately.
Combine eggs, milk, seasoned salt and dash of pepper. Cut tomatoes into 3/4-inch thick slices. Dip in cracker crumbs, then in egg mixture. Dip again in crumbs. In skillet, fry in hot oil until browned on both sides. Sprinkle with cheese. Cover; cook over very low heat until cheese is nearly melted. Makes 4 servings.
Preheat oven to 350°. Cream sugar and shortening. Add milk and flour alternately. Blend well and add eggs and vanilla. In an oblong cake pan, melt margarine and sprinkle 1 cup sugar over this. Spread strawberries evenly in pan and pour batter over them. Bake until brown and slices are crusty (about 30 to 40 minutes).
Cook the chicken; remove from the bone and chop coarsely. Heat undiluted soup and cheese until melted. Stir in chicken. Pour into a greased casserole dish; top with the stuffing. Bake at 350° for about 30 minutes.
Chill all ingredients at least 24 hours prior to serving. Place ice cubes in large punch bowl. Add cranberry juice, water and lemonade concentrate. Stir in lemon lime soda. Garnish with strawberries and lemon slices. Float orange sherbet on top. Time: 10 minutes. Serves: 20.
Mix all together in blender on low; pour in greased large pie plate. Bake for 15 minutes at 400°, then lower heat to 350° for 45 to 50 minutes. Cook until a knife comes out clean. Cream may be used as a garnish.
In a large bowl, beat cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth. Stir in ReaLemon juice and vanilla. Fold in whipped cream. Turn into a chocolate 9-inch pie crust. Drizzle the chocolate syrup over top of pie and gently swirl with spoon. Chill 4 hours. Refrigerate any leftover. Serves 6 to 8.
Grease a 2-quart casserole. Layer bread, 1/2 of the pasteurized process cheese spread, 1/2 of the Cheddar cheese, mushrooms and remainder of cheese. Melt butter. Add eggs and light cream. Pour over layered ingredients. Cover and refrigerate overnight. Bake at 350°, uncovered, for 1 hour in a pan of water.
Cook bacon until crisp; remove from skillet. Add onion and green pepper to 3 tablespoons of drippings; cook until tender. Blend in flour, sugar, Worcestershire sauce, salt, pepper and mustard. Add tomatoes. Cook, stirring constantly, until thickened. Add beans; heat. Top with bacon.
Mix thoroughly and press into bottom and sides of 8-inch pie pan. Reserve 2 tablespoons of crumbs for top of meringue.
Cream the cream cheese and thin down with milk. Add beef base and dehydrated onions according to how you want it to taste.
De-head and wash shrimp; drain. Put in large pot. Pour salad dressing over shrimp. Add salt and pepper to taste. Bring to a slow boil, turning often, until shrimp are pink. Remove from heat. Cover and let stand for 20 minutes. Works well with low-calorie dressing also outside on grill. Serves 4.
Wrap each mushroom with a piece of bacon; secure with a toothpick. Thread onto metal or soaked bamboo skewers. Brush with barbecue sauce. Grill, uncovered, over indirect medium heat for 10 to 15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce. YIELD: 2 dozen.
Cook noodles until barely done; drain. Brown hamburger and onion; drain. Mix everything together and put in buttered casserole dish. Top with buttered bread crumbs. Bake one hour at 350°.
Combine sugar, water, butter and raisins. Boil together for 5 minutes, let cool. Add soda, spices and flour. Bake 3/4 to 1 hour at 350°.
Pare apples; cut into thin wedges. Arrange in unbaked pie shell. In small bowl, mix 1/2 cup sugar and cinnamon. Layer apples and cinnamon-sugar mix. Set aside.
Mix all ingredients except cheese in a saucepan. Bring to a boil for 1 minute. Cover and remove from heat. Fluff mixture after 10 minutes and let stand, covered, for 10 more minutes. Place half of mixture in greased casserole dish. Top with cheese. Repeat layers and place in a 350° oven until hot and bubbly.
Preheat oven to 350°. Combine all ingredients in a large bowl. Mix well. Pour into a lightly greased tube or Bundt pan. Bake for approximately 55 minutes or until toothpick inserted in center comes out clean. Cool cake. Dust cake with powdered sugar or make a glaze.
In saucepan, heat soups together. In casserole dish, layer chips, chicken, soups, onion and cheese. Repeat. Top with chips and cheese. Bake for 15 to 20 minutes at 350°.
Cream butter and sugar. Add flour and beaten egg yolks. Add juice and milk; mix well. Beat egg whites until stiff; fold into mixture. Bake in glass pie plate so you can see the bottom to check for browning. Bake on lower rack at 425° for 20 minutes. Bake at 350° for 25 minutes. Check for brownness. Test along edge with butter knife; if it comes out clean, it is done.
The day before, scrub and peel cucumbers. Slice thinly and put into a bowl. Add 2 tablespoons salt in bowl of cucumbers. Press water from cucumbers by placing plate on top of cucumbers and placing a heavy can on top of plate for several hours. Drain cucumbers and pat with a towel. In another bowl, combine vinegar, sugar and pepper. Pour over cucumbers. Refrigerate covered cucumbers overnight.
Put all ingredients in a jar with a good fitting lid; shake well before using. Add to salad just before serving. Store in refrigerator.
Drain tuna fish; put in bowl. Mix all ingredients. Put on bread. Enjoy.
Put all of the above ingredients in a crock-pot on low for 12 to 14 hours or longer, if desired. Serve on a kaiser bun.
Mix together and save some cracker crumbs for topping. Put rest in bottom of pan.
Cook noodles and drain. Fry hamburg and onion together; drain fat. In a bowl, mix mushrooms, tomato soup, mushroom soup and tomato sauce together. In a casserole dish, place in layers. Start with mixture (soup) to cover bottom of dish. Add a layer of noodles, then a layer of hamburg mixture, then cheese. Continue until ingredients are all used up. End top layer with soup mixture; this prevents noodles from drying. Bake in oven at 325° for 1 hour.
Put sugar and milk in heavy pan. Cook to soft ball stage, 238°. Remove from heat and add butter and vanilla. Cool, without stirring, until lukewarm. Beat until creamy. Stir in broken nuts and pour into buttered dish. Pour before it turns white.
Combine margarine, graham crumbs and cinnamon and press on bottom of 9-inch spring-form pan and set aside. Mix at medium speed the cream cheese until smooth. At low speed, mix in slowly sour cream, sugar, egg substitute, vanilla, salt and ginger until blended. Pour over graham crust and bake 45 to 50 minutes; center of cheesecake may be loose. Cool in pan or on wire rack. Refrigerate at least 6 hours before serving.
Preheat oven to 350. Place 30 (2 1/2 inch) paper liners in muffin cups.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. In a bowl, mix together flour, sugar, orange rind, baking powder, baking soda, cinnamon, salt, ginger, allspice and cloves. Add shortening, orange juice and molasses. Beat for 2 minutes at medium speed; mix thoroughly. Add eggs and beat for 2 minutes. Stir in cranberries, carrots and pecans. Pour into pan and bake for 1 hour or until toothpick inserted in center comes out clean.
Combine pineapple juice, vinegar, egg, sugar and flour. Boil until thick. When cool, add Cool Whip.
Mix together; pour in a greased oblong pan. Cook at 350° for 35 to 45 minutes. Glaze while hot.
Dissolve gelatin in 4 tablespoons ice water, then add 1 cup boiling water; let cool.