HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly blend softened cream cheese, butter, sugar and vanilla. Add eggs one at a time. Mix well after each addition. Gradually add 2 cups of sifted flour with baking powder. Combine rest of flour with cherries and nuts. Fold into batter. Grease three coffee cans. Divide batter evenly between cans. Bake at 325° one hour.
Combine above ingredients in electric mixer. Place in greased 9 x 13-inch pan. Bake for 40 minutes at 350° or until toothpick comes out clean. Ice with cream cheese icing.
Combine cocoa, sugar, cinnamon, nutmeg and salt in saucepan. Blend in hot water. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring occasionally. Do not boil. Remove from heat and add vanilla and cloves. Beat with rotary beater until foamy. Serve hot.
Mix cake and bake as directed on package. Cool. Mix pudding as directed on box, then mix with cream cheese. Beat until creamy. Spread over cooled cake. Then top with pineapple. Top pineapple with Cool Whip. Keep refrigerated.
Wash, drain and put beans in kettle. Cover with water and bring to boiling. Boil 2 minutes. Cover and let stand for 1 hour. Add onions, tomato juice and hambone or ham. Boil gently for several hours. Add water as needed. Use as soup the first meal, then bake for a second meal. You might have enough left to put a casserole of beans in the freezer. A very thrifty and tasty, healthy food.
Wash figs in warm water. Remove stems and cut figs in half. Cook figs and sugar over low heat until syrup is thick. Add jello and cook until jello is dissolved. Put in jars as you regularly do for preserves and jellies.
Combine ingredients; let set overnight in refrigerator. Shape into balls the size of walnuts; place on baking sheet. Cook at 350° until brown. Yields 75 to 100.
Mix shortening, brown sugar, egg, molasses, flour and spices. Add water and soda. Pour into greased pan and bake at 350° until done.
Finely chop broccoli; mince onion. In a 9-inch quiche dish, cook broccoli and onion, covered, on High 5 minutes. Set aside. Heat half and half on 50% power 2 minutes. In bowl beat half and half and eggs. Stir in cheese and pepper. Pour over vegetables in dish. Stir gently. Elevate dish on rack or inverted plate. Cook on medium 14 minutes until knife comes out clean, rotating dish twice. Let stand 10 minutes. Serves 6.
Chop and fry bacon. Drain and keep half of grease. Remove bacon from pan. Saute green pepper and onion in grease. Puree tomatoes (with liquid) in blender. Add to green pepper, onion and sugar. Simmer for 15 minutes. Add cooked rice and bacon. Pour into buttered casserole dish or 9 x 13 x 2-inch baking dish. Top with grated cheese. Bake (uncovered) at 350° for 1/2 hour.
Cream the butter and sugar. Add egg and vanilla. Stir in flour and shape 1 level tablespoonful of dough to about 1/8 inch thick on buttered baking sheet 1 inch apart. Bake 12 minutes at 375°. Makes 3 dozen.
Cut onion into small pieces as well as garlic cloves and bell pepper. Cut potatoes into chunks. Stuff roast with garlic. Fry roast in grease until brown on the outside. Then take roast out of pot and drain grease. Fry onions until golden brown; take out. Put roast, onion, bell pepper, garlic and mushroom sauce in pan; add potatoes and water. Bake at 400° about 1 1/2 hours or until cooked.
Mix the first 4 ingredients together. Add the melted butter. Then mix altogether. Put in a 9 x 13-inch pan. Top with grated cheese. Bake at 250° for 25 minutes.
In a large bowl, stir boiling water into lemon and lime gelatins until thoroughly dissolved. Stir in ice cubes. With wire whisk, beat in yogurt until blended and smooth. Pour into pie shell; chill. Makes 1 pie.
Combine dry pudding mix, pineapple with juice and pecans. Mix well. Add marshmallows and fold in whipped topping. Pour into container and chill. May be served as salad or dessert.
Mix sour cream, gelatin and water until dissolved. Mix remaining ingredients and pour half in a serving dish. Refrigerate until firm. Spread with sour cream and top with the rest of the mixture.
Combine sugar, butter, salt and cream in saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly. Remove from heat; add chocolate, marshmallows, nuts and vanilla extract. Beat vigorously until marshmallows are melted. Pour into buttered 8-inch square pan. Sprinkle with additional nuts, if desired. Cool; cut into squares.
Preheat oven to 450°. Melt butter over low heat. Saute garlic until golden brown. Remove garlic from pan. To garlic butter, add sherry and scallops and saute for 2 to 3 minutes.
Drain juice off pineapple chunks. Blend milk, Cool Whip and cherry pie filling. Fold in pineapple chunks. Cover. Chill at least 6 hours. If desired, sprinkle with chopped pecans just before serving.
Place cheese and ham in center of tortilla, leaving a 1-inch border. Place another tortilla on top of mixture and press edges together as best you can to seal.
Cream sugar, eggs and shortening. Add mashed bananas; stir in all remaining ingredients. Pour into a greased loaf pan. Bake 1 hour at 350°.
Note: May add 1 can cream of mushroom soup for thicker base or 1 can tomato paste for more tomato flavor.
Mix flour, walnuts and oleo until crumbly; press into 9 x 13-inch pan and bake at 350° for 15 minutes, until light brown. Cool crust. Mix cream cheese, confectioners sugar and 1/2 container of Cool Whip, and spread on cooled crust. Mix 2 packages of instant pudding with 3 cups of milk. Pour on top of cream cheese spread. Top with remaining 1/2 container of Cool Whip. Refrigerate and cut into squares when serving.
Remove crusts from bread; butter generously on 1 side. Place buttered side down in cupcake pans. Drop an uncooked egg into each nest. Bake for 20 to 25 minutes at 350°. Serve with bacon or sausage.
Beat egg whites and cream of tartar until stiff. Add sugar slowly, continuing to beat. Fold in remaining ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix brown sugar and cornstarch in 10-inch skillet. Add enough water to reserved pineapple syrup to measure 2 1/4 cups. Stir syrup/water mixture, vinegar, ketchup and soy sauce into skillet. Cook over medium high heat, stirring constantly, until it thickens and boils. Stir in pineapple, pepper and onion. Reduce heat. Cover and simmer 5 minutes. Serve over prepared pork or chicken.
Pare apples, slice thinly and arrange in buttered 6 cup baking dish. Melt butter in a medium size saucepan. Stir in brown sugar, oatmeal, flour and 1 teaspoon cinnamon. Sprinkle sliced apples with mixture of 1 teaspoon cinnamon, flour and 2 tablespoons sugar. Bake in 350° oven for 35 minutes or until golden brown.
Mix all together and freeze in a shallow dish. This is to be served as a slushy salad or dessert. It can be used as a side dish, dessert or topping on angel food cake.
Dice dried beef and green onions. Mix with cream cheese and add other ingredients. Put in prepared loaf and wrap in foil. Bake at 250° for 1 hour.
Mix sugar and flour; add eggs and mix well. Add remaining ingredients. Pour into 2 greased 9-inch aluminum foil pie pans. Bake at 350° until brown on top, about 35 minutes.
Wash cucumbers; cut in lengthwise halves. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean hot (1-pint) jars. Add about 2 tablespoons dill seed and 3 peppercorns to each jar. Fill with syrup to within 1/2-inch of jar top. Immediately adjust lids. Process in boiling water bath (212°) for 15 minutes. Remove jars from canner and complete seals unless closures are self-sealing type. Makes 7 pints.
Cook vegetables in oil. Add rice and 2 cups hot water. Simmer until rice is nearly done. Add shrimp. Cook until rice is done. Season to taste.
Beat egg yolks and 1 whole egg. Add salt. Stir flour into mixture until it sticks together. Then divide into three balls. Knead flour into each ball until stiff. Roll out thin on floured board and let dry. Then roll noodles and cut desired width. Freeze until ready to use.
In bowl, combine first 5 ingredients. Add 1/2 cup pecans. Drain pineapple for several hours, then pat dry with paper towels. Mix all together in ball and roll in remaining pecans. Serve with crackers.
Pour into a 9 x 13-inch cake pan and bake at 350° for 30 to 50 minutes or until done.
Cream shortening, sugar and brown sugar in bowl until light and fluffy. Stir in oats, flour, eggs, soda, baking powder, salt, vanilla, chocolate chips and pecans. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Remove to paper towel to cool completely. Yield: 36 servings.
Mix chicken, cream of chicken soup, chicken broth and sour cream together and put into a 9 x 13 inch casserole dish. Place melted margarine and crackers on top of chicken mixture. Bake at 350° for 30 minutes.
Combine mix, eggs, milk and peel. Then stir into mix just until moistened. Fold in drained blueberries. Spoon into lightly greased 9-inch baking dish. Combine sugar, ground pecans, flour and butter. Spoon over mix. Lightly stir into mix. Bake at 325° for 25 to 30 minutes or until lightly browned and done. Cool on rack 5 to 10 minutes.
Combine beef, salt, pepper, water chestnuts and water. Mix thoroughly. Form into small balls. Roll lightly in flour. Heat oil. Brown meatballs; drain. Makes 27 to 30 meatballs.
Beat butter, margarine or shortening until light. Gradually add the sugar and beat until creamy. Add the egg, cooled melted chocolate and vanilla. Beat well. Sift the flour, salt and baking powder. Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition. Stir in the nuts.
Mix dry ingredients first. Mix all liquids, then mix all ingredients together. Put in greased and floured cake pan. Bake at 350°.
Combine all ingredients. Pour into greased 1 1/2-quart casserole dish. Bake at 350° for 40 minutes or until knife inserted comes out clean.
Mix first five ingredients then add vinegar, vanilla, oil and water. Pour into ungreased 9 x 13-inch pan and bake for 40 to 50 minutes in 350° oven. Buttercream or Peanut Butter frosting is great on it. Serves 24.
Mix all ingredients. Add enough mayonnaise to make dip smooth and creamy. Serve with Fritos or tortilla chips.
Blend softened margarine and flour in mixer. Add nuts and spread in 13 x 9 x 2-inch greased pan. Bake 15 minutes at 375°. Let cool.
Microwave corn, onion (sliced) and green pepper (sliced) for 2 minutes on High. Add rest of ingredients except tomato and microwave for 7 minutes on High, stirring once. Add tomato and microwave for 2 minutes. Serve.
Bring water and sugar to a boil; cool. Add other ingredients and place in 5-quart container. Add 2 cups peach Schnapps before freezing. Freeze, stir occasionally.
Beat egg whites first and leave until last to fold in. Beat yolks; add water and beat in sugar until creamy. Add flour, baking powder, vanilla and salt. Stir until well mixed. Fold in egg whites. Bake in shallow pan. Bake in 300° oven about 20 minutes.
Combine Crisco and sugar. Add eggs. Sift soda, salt and flour. Then add to Crisco and sugar mixture. Add vanilla and oats. Mixture will be very stiff, but should be moist enough to roll into rolls. Freeze or chill. Slice. Bake at 375° for 10 minutes.
Cream shortening and sugar; blend into egg and applesauce. Combine soda and boiling water. Sift together flour, salt, cinnamon, cloves and allspice. Add water mixture alternately with flour mixture. Blend in raisins and walnuts. Bake 1 hour at 350°. Frost with Butterscotch Icing.
Place carrots in saucepan. Boil for 5 minutes. Add zucchini; boil 5 minutes longer.
In large bowl, mix butter, graham crackers, peanut butter and powdered sugar. Press down well into a 13 x 9-inch pan. In a double boiler, melt the chocolate chips, then spread on top of the peanut butter mixture. Refrigerate until firm. Cut into squares. Makes 50 squares.
Heat 2 cups juice from fruit, dissolve jello in hot juice. Add orange juice. Chill and add fruit. Prepare pudding with milk. Prepare Dream Whip as directed. Combine pudding and Dream Whip; spread on jello when it has set. Chill.
Mix together. Put in greased dish and bake at 275° for 45 minutes. Will keep warm for 2 to 3 hours in electric skillet or warmer.
Mix and press into a 9-inch spring-form pan. Bake at 350° for 8 to 10 minutes. Cool.
Combine tuna, mayonnaise and mustard. Chop lettuce and tomatoes. Cut pita bread in half. Fill with tuna, lettuce and tomatoes. Add dressing as desired. Microwave 15 seconds or serve cold.
Combine all ingredients in baking dish. Microwave on High 15 minutes. Let stand 5 minutes.
Cook macaroni and drain. In medium saucepan, heat remaining ingredients (reserving 1/4 cup cheese) until cheese melts, stirring frequently. Arrange macaroni on platter. Pour chili mixture over. Top with remaining cheese.
Dice onion. Brown meat. Put onion in pressure cooker with meat and celery or simmer on stove for about 2 hours with 1 cup water. Cook for about 5 minutes after pressure is up, then let stand until pressure goes completely down. Add in remaining ingredients. Thicken with flour and season to taste. Serve over rice or with chow mein noodles.
Wash chicken, salt & pepper. Place chicken in baking dish. Mix remaining ingredients and pour over chicken. Bake 45 minutes to 1 hour at 350 degrees. Makes good gravy to go over rice or potatoes.
Heat oven to 350°. Grease and flour 12-cup Bundt pan or tube pan (10 x 4-inch). Beat first 8 ingredients on low for 30 seconds, scraping bowl constantly. Beat on medium 3 minutes, scraping bowl occasionally. Spread in prepared pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely. Drizzle with glaze made with remaining 3 ingredients.
Melt butter and chocolate over low heat. Remove from heat and stir. Stir in sugar and beat in eggs and vanilla. Quickly stir in flour and salt and lightly mix. Spread onto greased baking 8x10 inch baking pan, and bake at 325° for 35 minutes. Allow to cool, then cut into squares with greased knife.
Whip the cream and mix all other ingredients. Pour into a foil lined dish. Cover and freeze 6 hours.
Brown ground beef; drain grease. Add remaining ingredients; let simmer for 10 minutes.
Melt chocolate chips with milk in a saucepan over warm burner. Beat egg yolks. Add sugar and melted chocolate. Add butter. Beat egg whites separately until very firm. Wrap into chocolate mixture. Refrigerate; serve chilled.
Combine soups, sour cream and Ro-Tel tomatoes. Heat. Dip tortillas in hot soup mix. Fill with meat, cheese and onion. Roll up and place in greased dish. Pour remaining mixture over enchiladas. Bake 20 to 30 minutes at 350°. Sprinkle remaining cheese on top after baking and return to oven to melt.
Mix together yeast and water. Add remaining ingredients. Mix together and cover in bowl. Let rise until double in bulk. Punch down	and work flour in to make stiff dough. Make rolls. Let rise in greased pan.	Bake at 425° about 20 minutes.	Unused dough may be stored in refrigerator.
Mix all ingredients with a fork until moist. Pour into greased and floured tube pan. Bake for 1 hour and 20 minutes at 325°. Remove from oven; cool on rack. When cake is cool, frost with Cream Cheese Frosting.
Combine sugar, butter or margarine and milk in buttered large glass mixing bowl. Cover with plastic wrap (vented). Microwave 10 minutes on Medium-high. Stir and continue cooking on Medium-high for 5 to 8 minutes or until mixture forms a soft ball in cold water. Stir in chocolate pieces until melted. Fold in Marshmallow Creme, nuts and vanilla. Pour into buttered 13 x 9-inch inch pan. Chill until firm; cut into squares. Makes 74 fudge squares.
Preheat oven to 350°. In large bowl combine flour, oats, 3/4 cup sugar and oleo. Mix until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13 x 9-inch pan. Bake 15 minutes. In small bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk; stir in lemon juice. Spread evenly over prepared crust.
Mix hamburger, rice, applesauce and seasonings together. Form meat balls into size of walnuts. Place on ungreased pan. (Cake pan works well.) Mix ketchup, barbecue sauce and water. Pour over meat balls. Bake at 375° for 1 hour, uncovered.
Bring sugar, milk, cocoa and oleo to boil and cook for 2 minutes. Add peanut butter and oats. Mix well and drop on wax paper quickly.
Brown ground beef and onion; drain. Add cream of chicken soup, cream of mushroom soup, corn, pimento, sour cream, salt and pepper. Simmer for 30 to 45 minutes. Cook egg noodles per package; place noodles in large casserole dish and pour mixture over noodles. Stir well. Sprinkle top with grated cheese and bread crumbs mixed together. Bake in a 350° oven until cheese melts and casserole begins to brown. Time is about 30 to 45 minutes.
Melt butter in a heavy saucepan over low heat. Add flour and salt, stirring until smooth. Gradually add milk, cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients. Cook until thoroughly heated. Serve hot with roast beef or ham.
Mix dry ingredients; blend in butter. Stir soda into applesauce. Mix all together. Bake in 350° oven approximately 1 hour.
Cool carrots after cooking and add the other ingredients. Chill for 12 hours before serving.
Melt bacon drippings in large cast-iron Dutch oven. Saute onion until translucent. Add garlic and pepper, then add black-eyed peas. Cover with water and simmer over low heat for 45 minutes or until the peas are tender, then add salt to taste. (Do not add salt until the very end or it will make the skin on the peas split open.)
Fry eggplant in olive oil on all sides. Wilt onion, garlic, celery and bell pepper in olive oil, then add shrimp and fry until it is pink. Add eggplant which was previously cooked and a cup of water. Cook slowly for about 1/2 hour. Add bread crumbs and more water, if needed. Put in casserole dish and top with bread crumbs. Bake at 350° for 1/2 hour.
Cream butter, sugar and vanilla until fluffy. Sift flour and salt together; add to creamed mixture. Mix well; stir in walnuts. Shape dough into walnut-sized balls. Bake on ungreased cookie sheet at 375° for 12 to 15 minutes. Remove from cookie sheet with spatula. When still warm but cool enough to handle, roll in powdered sugar. Makes about 4 dozen.
Prepare cake layers: Heat oven to 350°. Grease 13 x 9 x 2-inch cake pan. Prepare batter for devil's food cake as directed, but using 1 egg, 1/2 cup oil and no water. Pat evenly into prepared pan. Bake 15 to 18 minutes until dry to touch. Remove pan from oven and sprinkle hot crust with chocolate chips. Let stand 2 or 3 minutes. Smooth melted chips thinly over first layer. Prepare white cake according to package directions, beating in drink mix. Pour over crust. Bake 50 to 55 minutes until toothpick inserted comes out clean. Cool. Beat cream and powdered sugar until stiff. Spread on cake. Decorate with cocoa powder and nuts.
Heat oven to 350°. Cut 18 large marshmallows in half with scissors. (Dip scissors into glass of water to keep the marshmallows from sticking.) Arrange 36 wafers on ungreased cookie sheet. Place 1 marshmallow half, cut side down, on each wafer. Bake 4 to 5 minutes at 350° or until the marshmallows puff, but before they tip over. Refrigerate the cookie on sheet for 10 minutes. Heat the chips and the margarine in saucepan until chocolate melts, stirring. Dip the tops of the cooled cookies into the chocolate mixture. Refrigerate about 15 minutes or until set. Store leftover cookies in the refrigerator.
Fry bacon until crisp. Add the ground beef and brown. Add onions and heat through. Add all other ingredients and mix well. Put in a baking dish and bake uncovered at 350° for 30 minutes, or until bubbly.
Cream margarine, oil and sugar. Beat in eggs, one at a time. Add vanilla and buttermilk. Sift dry ingredients and add slowly to creamed mixture. Stir in zucchini. Pour into greased and floured pan. Sprinkle with chocolate chips and nuts. Bake for 45 minutes at 325°.
Cook asparagus in broth and butter. Mix in blender. Add milk, salt and pepper. Warm; do not bring to boil.
Microwave 3/4 cup butter & 2 oz. (1/3 cup) of chocolate on high 1-2 minutes until melted when stirred. Stir every 30 seconds. Stir in crumbs, coconut & peanuts. Press into bottom of 13 X 9 pan. Chill 30 minutes. Mix cream cheese, sugar and vanilla until well blended. Spread over crust. Chill 30 minutes. Microwave remaining butter & chocolate on high 1-2 minutes or until melted when stirred, stirring every 30 seconds. Spread over cream cheese layer (I just tilted the cake pan and let the melted chocolate run from one side of the pan to the other to coat the top evenly. Chill. Cut into squares.
Fry, in slow fry pan, bacon until medium crisp. Add onion and continue cooking until done. Add cabbage until medium done. Prepare noodles to directions, drain and rinse. Combine all ingredients and put in large baking dish. Place in oven at 300° for 20 to 25 minutes. Serve hot with Parmesan cheese. Serves 6 to 8.
Mix all ingredients. Add water to make 1 gallon. Freeze. Thaw and add 1 1/2 (2 liter) bottles of ginger ale to serve.
Brown meat and onion in skillet with a little butter. Make dough while browning. Mix flour, salt, 3 eggs and water. Mix dough until soft and smooth, not sticky. Divide dough. Roll one half of dough as for a large pizza. When hamburger is brown add spinach and mix. Remove from heat and add 2 eggs and the cheese. Season with salt and pepper to taste. Place a tablespoon of filling every two inches on the rolled out piece of dough making sure they are all uniformed. Roll out second piece of dough. Carefully place this dough over the rows of filling. Cut ravioli into squares. pinch and seal edges of each square. Drop into boiling water and cook for 6-8 minutes. Remove from water and place on a serving dish. Top with your favorite red sauce.
In a large bowl, combine macaroni, tomatoes, cheese, onion and pepperoni.
Mix lemon and lime jello with 2 cups boiling water. Mix Eagle Brand milk, mayonnaise and cottage cheese into jello mixture. Add pineapple and nuts. Chill.
Brown hamburger; drain off grease and cool. Add lettuce, tomato, cheese, onion and mayonnaise; toss lightly. Add corn chips; toss well. Yields 6 servings.
Mix all ingredient except chow mein noodles. Fold in noodles before serving.
Place Kahlua, brandy, syrup and cinnamon in a coffee mug. Fill with hot coffee and stir to blend. Top with sweetened whipped cream. This makes 1 serving.
Saute onions and garlic in skillet until wilted. Add chicken strips and brown, stirring chicken frequently. Add basil and sun-dried tomatoes and saute for another minute or two. Cook pasta according to package. Drain. Toss hot fettuccine and sauce together. Add extra oil from the tomatoes. Salt and pepper to taste. Serves 4.
Brown sausage; drain grease. Break bread into small pieces. Beat eggs with fork. Mix all ingredients together, except sausage; mix that last. Bake at 350° for 45 minutes.
Sift dry ingredients together. Add oil and milk, enough to make stiff dough. Roll into 2 rectangles. Spread sausage on this. Roll in lengthwise. Wrap each in wax paper and chill. Slice about 1/4-inch thick. Bake at 350° about 20 minutes.
Cook onion in margarine until tender. Add sour cream to make sauce. Place beans in baking dish; cover with sauce. Sprinkle with cheese. Crush corn flakes to cover cheese; top with melted margarine. Bake at 350° until hot.
Brown meat on all sides in the butter or margarine; remove meat. In same skillet, cook onion until tender. Add orange peel and juice, sherry, sugar, salt, pepper and bay leaf. Return meat, cover and simmer 1 hour or until tender, turning occasionally. Remove meat to hot platter; slice.
Bring first 5 ingredients to a boil. Place cabbage, onion, red pepper and green pepper in large bowl. Pour hot vinegar solution over cabbage mixture. Let stand 2 hours, then cover and refrigerate. Keeps about 1 month.
Heat sugar, oil, vinegar, water and salt. Cool. When mixture is cool, combine with other ingredients and refrigerate overnight. Keeps well.