HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make white cake and let it cool thoroughly. Beat Philadelphia cream cheese and add instant pudding. Add 2 cups milk and mix together. Spread over cake. Drain pineapple and put on top of pudding mix. Add Cool Whip, nuts and/or maraschino cherries.
Heat oven to 400°. Mix margarine, Italian seasoning and pepper. Brush 12 medium muffin cups with about 3 tablespoons margarine mixture. Mix baking mix, milk and cheese until soft dough forms. Beat 30 seconds. If dough is too sticky, gradually mix in enough baking mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface dusted with baking mix. Roll in baking mix to coat.
Halve muffins. Butter slightly. Wash shrimp in salt water and drain. Dab with paper towels. Dice in fine pieces. Mix with remaining ingredients. Spread on muffins. Bake at 350° for 20 minutes.
Mix sugar, oil, cider vinegar and salt for dressing. Add drained beans and onion. Mix well. Cover and refrigerate 6 or more hours.
Preheat oven to 350°. Heat cocoa, butter and Coke to boiling. Put flour, baking soda and sugar in a bowl; sift, then add heated cocoa mixture. Add buttermilk, eggs and vanilla. Grease pan and pour in batter. Add marshmallows. Bake 45 to 50 minutes.
Preheat oven to 350°. Melt oleo in medium-sized Dutch oven and set aside. Combine flour, sugar, baking powder, milk and vanilla and mix well. Pour this mixture into Dutch oven containing oleo (melted). Pour in peaches and bake for 1 hour.
Cream butter and sugar, adding a little buttermilk. Add this to the soda which has been dissolved in a little hot water. Put into this enough water to make smooth. Add beaten eggs and remainder of flour and jam. Beat all well, adding last the nuts and spices. Bake in layers at 350° for 30 minutes. Use a caramel icing.
Saute onion and broccoli in margarine in a large skillet until onion is tender. Remove from heat and stir in remaining ingredients. Pour into a lightly greased, 1 1/2-quart casserole dish. Bake at 350° for 25 to 30 minutes or until bubbly.
Cream together sugar, egg yolks, margarine, and shortening. Add flour, baking soda, buttermilk, coconut, pecans, and vanilla. Fold in beaten egg whites. Bake in 3 greased and floured 8-inch round cake pans at 350° for 30 minutes.
Mix first two ingredients in boiling water and set aside until totally cool. Mix together sugar, margarine, eggs, flour, salt and baking powder, then add to cooled date mixture. Pour into greased and floured 9 x 13-inch pan. On top of batter, sprinkle the brown sugar, nuts and chocolate chips. Bake at 350° for 35 to 40 minutes.
Dip any meat, fish or chicken in the mix for pan frying or oven baking.
Wash all beans thoroughly. Place in large container. Cover with water and add 2 tablespoons salt. Soak overnight. In the morning drain. Add 2 quarts water and about 1/2 pound ham or ham hocks. Bring to a boil. Stir occasionally. Simmer 2 to 2 1/2 hours. Then add onion, tomato, chili powder, lemon juice and salt and pepper. Simmer another 30 minutes. Makes very large pot of soup. Serve with French bread or crackers, green salad or relish plate.
Combine ingredients in saucepan; simmer. If desired, add red hot sauce, salt, pepper and minced onion to taste.
Preheat oven to 350°. Mix hamburger, carrot, green pepper, onion, Worcestershire sauce, egg, cracker crumbs, pepper, salt, hamburger seasoning and catsup until well combined. Shape the mixture into a loaf; place in a lightly greased loaf pan. Bake for 1 hour.
Wash potatoes in cold water and peel. Dry potatoes and shred thinly. Mix all ingredients with shredded potatoes. Make into patties and brown in hot oil until crisp on both sides.
Combine first 4 ingredients in a large bowl. Add remaining ingredients. Pour into oiled muffin tins. Bake at 400° for 12 to 15 minutes. You may want to halve this recipe. It stores in the refrigerator well.
Mix all together. Place in cupcake papers in cupcake pan. Bake at 400° for 20 to 25 minutes.
Combine sugar, corn syrup, water and salt in a 2 quart casserole. Cook in microwave for 19 minutes, stirring every 5 minutes or 260° on a candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and nuts. Drop by spoonfuls on wax paper.
Beat eggs slightly. Add syrup, sugar, nuts, salt and vanilla. Pour into an unbaked pie shell and bake 50 minutes in a 325° oven. The pecans will float to the top forming a crust.
Combine all the ingredients in a large bowl or pot. If you wish to make an iced ring mold, fill an 8 or 10-inch ring mold with some of the punch mixture and freeze until solid. (If you are using champagne in the punch, be sure to allow the mold to freeze overnight.) Serve in a chilled punch bowl with ice or a ring mold. Yields 1 1/4 gallons.
Cook syrup, sugar and water to soft ball stage. Pour one-half of this over stiffly beaten egg whites, returning remaining half to heat to cook to "crack stage." Continue beating egg whites. Pour remaining syrup slowly over egg whites, beating constantly, until candy holds its shape. Add flavoring and chopped nuts. Drop by spoonfuls onto waxed paper.
Sprinkle apples with sugar and lemon juice; add celery, nuts and raisins. Fold in mayonnaise and chill.
Cook pasta according to package directions; drain and add other ingredients. Chill for several hours or overnight before serving.
Brown hamburger and remove grease. Add onion, tomato sauce, tomato paste and green peppers. Simmer slowly. Add peas at last minute and just heat peas through until hot. Serve.
Cut chicken into bite size pieces. Place margarine in glass pie plate and microwave on High 1 minute. Put dry stuffing in a small paper bag. Crush with rolling pin. Combine stuffing crumbs, cheese and oregano. Dip chicken pieces in margarine, then roll in crumb mixture. Arrange in single layer in a 2-quart rectangular dish. Cover with waxed paper and microwave on High 6 to 7 minutes. Redistribute pieces midway through cooking. Let stand 3 minutes. Serves 4.
Beat egg yolks lightly. Stir in sugar. Add milk and butter. Beat flour into 1/4 cup milk until smooth and stir into mixture. Place in double boiler and cook over hot water until thick. Remove from heat. Stir in peanut butter and vanilla. Pour into baked shell and top with meringue.
Pierce pastry shell with fork. Bake 10 minutes at 375°. Toss chicken, cheese, spinach and onion. Spoon into shell. Stir eggs, mayonnaise, milk, basil and pepper together. Pour over chicken. Bake 40 minutes at 350°. Serves 6 to 8.
Dissolve Jell-O in boiling water, put into dish and into refrigerator until set. Cover with sour cream and serve.
Combine all. Turn into a greased 1 1/2-inch quart casserole. Bake at 350° for 25 minutes.
In a 9 x 13-inch pan, rub 2 tablespoons of butter on all sides and bottom. Freeze for 10 minutes. Mix graham crackers, cinnamon and 4 tablespoons butter. Press mixture on bottom and all sides of pan. Freeze for 15 minutes. Layer softened ice cream (about 1 1/2 inches thick) on top of crust. Freeze for 30 minutes, or until frozen. Layer almonds, then candy, then pour chocolate syrup, covering the top. Serve with Cool Whip on individual servings.
Brown and drain ground beef. Add all ingredients, except spaghetti and Parmesan cheese. Simmer for 1 hour. Serve sauce over spaghetti. Sprinkle with Parmesan cheese.
Mix wet and dry dressings together. Cook spaghetti; drain. Run cold water over. Chop vegetables. Mix vegetables, spaghetti and cheese. Add dressing. Mix thoroughly. Refrigerate for 3 to 4 hours. Really good!
Mix sugar, flour and salt, add to melted margarine. Mix well. Add egg yolks and beat after each one. Add milk and vanilla flavoring. Cook until well thickened. Make 2 layers of bananas and wafers, beginning with wafers and ending with bananas. Cover each layer with pudding mix. Beat egg whites until stiff. Add 1/2 cup sugar. Spread on top of pudding, sealing edges around dish. Bake until egg whites are brown.
Save several orange sections for top. Mix all ingredients together and refrigerate. Top with reserved sections before serving.
Melt together chocolate and butter; set aside. Beat together eggs, sugar and corn syrup. Add chocolate mixture (and nuts). Pour into pastry shell. Bake 40 to 50 minutes at 375°. Garnish with whipped cream or ice cream.
Put milk, onion, cheese, flour and margarine in blender. Cover and process or grind until smooth. Layer half of potatoes in 2-quart casserole dish. Pour half of milk mixture over potatoes. Add remaining potatoes. Pour remaining milk mixture over top. Bake, uncovered, at 325° for about 1 1/2 hours. Serves 4 to 6.
Combine chicken and broth in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 3 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally. Yield: 6 cups (about 137 calories per 1 cup serving).
Mix sugar, flour, cinnamon, ginger and salt. Add eggs and milk. Mix and add pumpkin. Bake at 350° for 45 to 50 minutes (or until done). Makes 2 pies.
In medium bowl, combine the cabbage, grapes, apples, raisins and yogurt; mix well.
Grease Bundt pan. Place nuts and/or raisins in bottom of pan. Combine sugar and cinnamon in Ziploc bag. Place biscuit pieces into bag and shake. Layer biscuit pieces in pan.
Beat together eggs, salt, Milnot and oil. Add flour. Divide dough in two parts and roll dough paper thin. Let dry 30 to 45 minutes. Cut noodles in desired width.
Stir strawberries (crushed) and sugar in a bowl. Bring water and pectin to boil. Let boil one minute. Add to berries and sugar. Stir for 3 minutes. Put in jars or cups. Set at room temperature for 24 hours. Now ready to freeze. Makes 6 half pints.
Combine flour, sugar, baking powder, cinnamon, nutmeg and salt. Stir in beaten egg, milk and melted butter. Stir only until mixed. Fold in peaches. Drop by small teaspoons into hot Crisco oil and deep fry for about 2 minutes until nicely browned and crisp. Drain on a brown paper sack and sprinkle with powdered sugar. Serve hot. Makes 3 dozen.
Over low heat or in microwave, melt the chocolate chips, peanut butter and oleo. Pour over it the cereal. Mix to coat; put all into a large paper bag with 1 cup confectioners sugar on bottom. Put 1 cup confectioners sugar on top, as well, and shake well. (This is impossible to stay away from!)
Soften crumbs in milk; combine meat, seasonings, crumbs and egg. Mix and pack in loaf pan. Bake in moderate oven (350°) for 50 minutes.
Thaw bread as package directs. Make meat loaf using the ground beef, bread or cracker crumbs, eggs, onion, salt, pepper and Cheez Whiz. Bake at 350° for 45 minutes. Take out and drain well. Press bread dough onto bottom of greased larger pan. Wrap the dough around over the meat loaf. Bake at 350° for 30 minutes.
In a bowl, mix sugar, eggs and oil. In a separate bowl mix together flour, salt and baking powder. Alternate flour and milk into sugar mixture. Beat well. Add flavorings and beat 1 to 2 minutes. Pour into 3 greased loaf pans (4 x 8-inches). Bake at 350° for 40 to 45 minutes. Cool 10 minutes and remove from pans.
Fry celery and onion in oil. Add broccoli, broken and cooked until tender. Add rice, cheese, soup and salt to taste. Mix well and put in casserole. Bake at 350° for 15 to 25 minutes, until cheese is melted. Garnish and serve.
Mix together in a saucepan the sugar, cocoa, milk and butter. Boil the mixture for exactly one minute. Remove from heat and add the vanilla, coconut, oats and peanut butter. Mix well and drop by teaspoon onto waxed paper. Store in covered container when completely cool.
Season squirrel with pepper. Simmer in water with onion for 2 hours. Add corn, limas, potatoes, tomatoes and sugar; simmer for 30 minutes or until vegetables are tender. Yields 4 servings.
Stir together flour, baking powder, sugar, 2 tablespoons of cocoa and salt. Add milk, vanilla and shortening. Mix until smooth. Add nuts. Pour into greased 8 x 8 x 2-inch pan. Mix brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour water over entire batter. Bake in a 350° oven for 40 to 45 minutes. Serve warm with whipped cream.
Remove crust from bread. Spread slices with oleo. Place in greased 13 x 9-inch baking dish. Cook sausage until brown; stir to crumble. Drain. Spoon over the bread; sprinkle with cheese. Combine eggs, half and half and salt; mix well. Pour over cheese. Cover and chill overnight.
Cream butter and shortening with an electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered until ready to use. Can be stored in an airtight container in the refrigerator for 2 weeks. Re-whip before using. Makes 3 cups.
Pour pineapple into a 9 x 13-inch pan. Pour cherry filling over pineapple. Pour cake mix over pie filling and spread pecans over cake. Spread a thin layer of margarine over pecans. Bake at 350° for 1 hour.
Preheat oven to 375°. Place liners in muffin cups or grease and flour pan cups. In large bowl, place flour, sugar, shortening, milk, eggs, baking powder, salt, vanilla and water. Blend at low speed for 2 minutes; scrape sides of bowl and mix at high speed for 6 minutes. Spoon batter into muffin pan cups, filling each 1/2 full. Add 6 to 10 blueberries to the batter in each cup, mixing in several and leaving some at top. Bake at 350° for approximately 25 minutes or until a toothpick inserted in the center comes out clean and dry. Remove from oven and cool in pan for 10 minutes, then turn out and allow muffins to cool completely.
Place all ingredients in a bowl. Beat until smooth enough to spread. Produces a creamy icing which does not harden.
Cream the Crisco and sugar. Cream the eggs, one or two at a time with the mixture. Add the flour. Add the flavoring. Bake the cake at 300° on the bottom rack of the oven for just over 1 hour.
Preheat oven to 350°. Cut chicken thighs into chunks. Cut green pepper, onion and tomato into wedges. Alternate chicken and vegetable on skewer. Place on baking sheet in oven 30 to 35 minutes or cook outside on grill until thoroughly cooked, about 15 minutes per side.
Cream together the butter or oleo, brown sugar and white sugar. Add the eggs, flour, vanilla, baking powder and soda. Add the remaining ingredients and mix all well. Chill in refrigerator for 2 hours. Drop by tablespoon. Bake until slightly browned.
Dissolve oleo in hot water. Add salt and flour; stir well. Chill. Roll thin on floured board. Cut in squares and place on cookie sheet with wax paper between layers. Put in freezer. Put loose in freezer bags. Cook in hot beef or chicken broth.
Brown sausage and drain. Separate crescent dough and place in lightly greased 12-inch pizza pan with points toward the center. Press over bottom and sides to form crust and seal perforations. Spoon sausage over crust; sprinkle with potatoes. Top with cheese. Mix eggs, milk, salt and pepper. Pour over crust. Sprinkle with Parmesan cheese. Bake in 375° oven for 30 minutes or until egg is cooked.
Spoon out seed of spaghetti squash and place cut side down in	1-inch water in metal pan. Cover with foil. Bake at 350° approximately 1 hour until soft. Drain.
Cream the first 3 ingredients together and add remaining ingredients. Drop on baking sheet and bake at 400° for 10 minutes.
Cream egg, sugar and Crisco well; add milk and sifted flour, baking powder, salt and nutmeg. Roll 1/2-inch thick. Cut with cutter and cook 3 to 5 minutes in hot Crisco.
Cook chicken and remove from bones. Place in casserole dish. Pour peas over chicken. Mix soups and milk together. Pour over peas. Mix stuffing mix, butter and broth; pour over mixture and bake at 350° for 30 to 40 minutes or until brown.
In a large mixing bowl, blend milk, honey, marshmallows, salt and spices. Beat in prepared fruits and nuts. Work into mixture 6 cups graham cracker crumbs and brandy. If mixture will not hold together, add more cracker crumbs. Press firmly into buttered 2-quart ring mold or two 9 x 5 x 3-inch loaf pans. Cover with foil. Chill in refrigerator several days to blend flavors. Makes 2 1/2 pound cake. Freezes well.
Mix all together. Pour into a greased 9 x 13-inch casserole. Bake at 325° for 1 hour. Sprinkle cheese on top as you take out of oven.
Mix pudding with 3 quarts of milk, then add rest of ingredients. Refrigerate.
Grate beets. Melt butter in skillet. Add grated beets, salt, garlic salt and pepper. Simmer, covered, 20 to 30 minutes or until tender. Serves 4 to 6.
Mix all ingredients well. Fill 2/3 full in greased muffin tins. Bake at 350° for 25 to 30 minutes. Serve plain or with sugar-orange juice glaze. Batter keeps at least 1 week in refrigerator.
In a large mixing bowl, combine water and milk. Add pudding, mix well. Chill 5 minutes. Fold in whipping cream. Spoon 1 Cup pudding mixture into serving bowl. top with 1/3 of the nilla wafers, then bananas. Repeat until top layer is pudding. I sometimes add plain cool whip to the top as icing and dried banana chips as a garnish. Chill.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Add vanilla. Sift dry ingredients together. Add to mixture gradually and beat well. Reserve 1 cup of this dough for topping.
Arrange chicken breast in a lightly greased 13 x 9 x 2-inch baking dish. Set aside. Combine jelly and remaining ingredients; spoon over chicken. Turn chicken to coat all sides. Cover and bake at 350° for 25 minutes. Remove cover; baste with sauce. Bake, uncovered, an additional 25 minutes.
Mix together sugar, oil, eggs, apples, dates, raisins and nuts. Mix together dry ingredients; add to other mixture. Pour into 1 greased and floured tube pan. Bake at 325° for one hour.
Place in casserole in order given. Pour tomato soup over all. Cover and bake in 350° oven for 30 minutes. Uncover and bake until brown.
Brown beef and onions. Add water and simmer until tender. Add cooked noodles and soup with 1 can water. Mix well, then pour into buttered casserole and cover with bread crumbs. Bake in slow oven (350°) about 1 hour.
Butter bottom of 13 x 9-inch pan. Place first layer of fillo; baste with butter and repeat 3 more layers with basted butter between each one. Mix all cheeses and the eggs. Spread evenly over layers. Cover cheese mixture with 5 layers of fillo, basting between each one. Bake in a 350° oven for 45 to 50 minutes. Let set for 15 minutes before cutting into squares.
Mix together turkey, celery, almonds, salt, onion, lemon juice and mayonnaise and spread in casserole dish. Sprinkle potato chips and cheese over top. Cook at 450° for 10 minutes.
Place flour in a bowl. Make a well in center. Drop eggs, water and salt into it. Work into flour with one hand and knead until smooth and elastic. Pinch off small balls and roll each out very thin as though for noodle strips. Fry in deep oil until light brown. Drain on brown paper. When cool, sift powdered sugar over.
Mix all ingredients in large bowl. Pour in lightly greased 9 x 13-inch dish. Bake at 350° for 30 to 40 minutes until light brown on top.
Combine all ingredients in large mixing bowl; mix until well blended. Press into bottom of lightly oiled loaf pan. Bake at 350° for 1 hour.
Put all ingredients in one large bowl and beat with electric mixer for 3 minutes. Pour mixture into greased and floured tube pan and cook at 325° for 55 to 60 minutes. Turn oven off and leave cake there until cool to touch. Dust with powdered sugar, if desired. Makes 12 servings.
Melt margarine in 9 x 13 pan. Sprinkle with cheese. Cut potatoes in half lengthwise. Place potatoes, cut side down, on cheese mixture. Bake at 425° for 30 to 40 minutes.
Beat butter and cheese at medium speed of an electric mixer until creamy. Add water, beating well. Combine flour and remaining ingredients; gradually add to cheese mixture, beating until blended. Use a cookie press to shape dough into strips, following manufacturer's instructions. (If a small serrated disc is not available, place a small piece of tape over each side of the serrated disc to leave a 3/4-inch opening.) Place strips on ungreased baking sheets; cut into 2-inch strips. Bake at 375° for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool. Store in airtight containers, placing wax paper between layers. Yields 10 dozen.
Cream sugars, eggs and butter together. Add dry pudding mix, then add remaining ingredients. Bake at 350° for 8 to 10 minutes.
Grease a tube (Bundt) pan. Arrange rolls in pan. Sprinkle dry pudding mix over top. Cook butter, brown sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Sprinkle chopped nuts over rolls. Cover tightly with foil. Place on cookie sheet and place on countertop overnight.
Brown ground beef. Drain excess fat. Mix ground beef with tomato sauce. Spoon 1/2 of mixture into bottom of baking dish. Cook noodles and layer over beef mixture. Layer sour cream over noodles. Layer grated cheese over sour cream. Layer onion over cheese. Add remaining beef mixture. Bake at 350° for 30 minutes.
Beat until fluffy sugar, oil, eggs, lemon peel and orange extract. Mix in remaining ingredients. Bake at 375° for 55 minutes in greased loaf pan. (Line bottom of pan with wax paper.) Cool 15 minutes before removing from pan.
Brown pork chops in skillet. Place pork chops in casserole dish; top with potatoes and onion. Salt and pepper to taste. Pour cream of mushroom soup over vegetables and pork chops. Bake at 350° for approximately 30 minutes, covered, then uncover and bake for 30 minutes.
Drain can of pineapple, reserving 1 cup of juice. Cook together juice, sugar, flour and margarine until thickened. Generously butter an 8 x 12-inch casserole dish. Cube bread and place in casserole and mix with drained chunk pineapple. Pour thickened pineapple sauce over mixture, gently blend in. Bake at 350° about 30 minutes.
Dredge steak in flour. Combine steak, broth, Worcestershire sauce and pepper in 2 1/2 quart microproof casserole. Push meat to center of casserole; set aside. Wipe mushrooms with damp towel. Cut into thick slices. Arrange mushrooms and onion around meat. Cover with casserole lid and cook on 80 for 10-13 minutes or until tender. Stir in sour cream. 4 servings. Total cooking time: 10-13 minutes.
Preheat oven to 350°. Open 2 or 3 cans of pork and beans. Pour into dish. Add other ingredients (onion, syrup, brown sugar, ketchup). Mix together. Add 2 or 3 slices of bacon on top. Cook for 1 hour at 350°.
Melt marshmallows in milk. Beat Jell-O and cream cheese together. Add milk mixture. Beat until smooth. Add pineapple, including juice. Fold in whipping cream and mayonnaise. Add nuts. Pour into bowl and chill.
Cream the butter, sugar and Crisco until sugar dissolves. Add beaten eggs. Sift together the flour and baking powder. Add flour and milk alternately to preceeding mixture. Add flavorings. Place in cold stove and turn oven to 325° for 1 1/2 hours.
Melt margarine. Add 1/2 of cracker mixture (crackers broken into quarters and mixed with margarine) in a one-quart baking dish. Place 1/2 of the crab on top of the crackers. Add remaining crackers and crab in the same manner. Top with paprika and lemon juice. Bake at 350° for 20 to 25 minutes. Serves 2.
Mix all ingredients in a slow cooking pot. Cover and cook on low 2 to 3 hours. Serve hot from crock-pot. Makes about 4 cups.
Knead all dry ingredients thoroughly with buttermilk. Bake 1 hour at 325°. If you do not have buttermilk, add a little vinegar to regular milk and let sit one hour.
Mix dry ingredients in 2-quart pan. Add small amount of milk. Stir to mix well. Add remaining milk. Stir constantly over medium heat. Cook until thick. Remove from heat. Add butter and vanilla. Stir in and mix thoroughly. Serve over hot biscuits that have been buttered.
Soften cream cheese. Add chopped onion blades and 1/2 of the chopped beef. Roll into balls, then roll the balls in the other 1/2 of the beef.
Sift and measure flour. Place shortening, salt and sugar in a large bowl. Add lukewarm water and stir well. Stir in beaten egg and dissolved yeast. Add flour all at once. Beat to make a soft dough. Make into rolls. Let rise about 1 hour. Bake at 350° for about 20 minutes or until brown. Makes 15 to 18 rolls.