HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have cream cheese at room temperature. Place cheese, sugar, vanilla and 1 egg in a large mixing bowl. Beat with electric mixer until slightly blended. Beat in remaining eggs, one at a time. Beat until lumps are gone. Pour over graham cracker crust in a 9 x 13-inch pan. Bake at 375° until toothpick inserted in cake comes out clean, about 40 minutes. Yields 20 servings.
Sift together flour, baking powder and salt. Beat oleo and sugar. Add eggs; beat well. Mix bran cereal, milk and vanilla. Stir in dry ingredients with cherries, nuts and dates; mix well. Spread batter into two greased 9 x 9-inch baking pans. Bake at 350° for about 40 minutes. When cool, sprinkle with powdered sugar. Cut in squares and serve.
Toast almonds at 350° for 10 minutes; cool. Chop 1/4 cup of the almonds and set aside. Grind together 1 cup almonds, cheese (Cheddar) and cream cheese. Add lemon juice, Worcestershire sauce, onion and salt. Blend thoroughly and shape into log about 8 inches long by 2 inches in diameter. Roll in 1/4 cup chopped almonds. Wrap in moisture-proof wrap. Chill overnight and slice to serve.
Blend butter and sugar together until smooth. Add eggs, one at a time; mix thoroughly after each one. Add water and pumpkin until blended and set aside. In a separate bowl, mix all dry ingredients. Add nuts and raisins. Add dry mixture into pumpkin mixture, a little at a time; blend thoroughly. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes.
Crush crackers and mix with melted butter or margarine. Mix and press hard in bottom of two 9-inch pans. Put in freezer for a while until cheese mixture is poured into them.
Beat eggs slightly. Add milk, sugar and salt. Combine corn and other ingredients. Put in baking dish and bake for 1 hour. Serve hot with cheese. Serves 6.
Mix in large pot the tomato sauce, tomato paste, 2 1/2 to 3 cans water (15 ounces), onion, 1 tablespoon sugar, 15 to 20 shakes Italian seasoning, 25 shakes sweet basil, 3 to 4 chunks bell pepper. Sprinkle garlic powder to cover lightly. Cook on medium to high until boiling. Turn to low, stirring occasionally.
Boil raisins in 2 cups of water slowly for 20 minutes. When done, add 1 cup water. Sift together dry ingredients. Blend in 1 cup shortening. Mix with raisins. Bake in greased and floured tube pan for 1 hour at 350°.
Drain fruit juice into 2 cup measuring cup and add milk to make 2 cups. Add Jell-O and mix well, then add fruit and refrigerate. Very low in fat. I use this for a quick dessert when I need one fast.
Microwave chocolate and margarine in large microwavable bowl at High (2 minutes) or until completely melted. Stir until chocolate is completely melted. Stir in sugar; mix in eggs and vanilla. Stir in flour and 1 cup nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 35 minutes. Immediately sprinkle marshmallows, chips and remaining nuts over brownies.
Drain juice from pineapple and place in saucepan. Add sugar, cranberries, raisins and spices. Heat to boiling. Lower heat and simmer 25 minutes, stirring occasionally. Add nuts and pineapple. Excellent served with ham, turkey and chicken. Keeps well in refrigerator for up to 2 weeks. Freezes well.
In mixer bowl, dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat 2 minutes on medium speed of mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl. Stir in remaining flour. Blend well. Scrape sides of bowl. Cover with cloth. Let rise in warm place until double in bulk, about 1 hour. (If kitchen is cool, place dough on rack over bowl of hot water. Cover completely with towel.) Stir down by beating 25 strokes. Turn soft dough on well floured cloth-covered board. Roll into rectangle, 12 x 9-inch. Spread with butter. Sprinkle with cinnamon-sugar mixture. Roll up, beginning at wide side. Pinch edge into roll. Cut 12 pieces. Place on greased 9-inch square pan. Let rise in warm place until double, about 40 minutes.
Mix the ingredients; pour into 1 to 1 1/2 gallon ice cream mixer and freeze. Taste like Wendy's Frosty.
Combine ingredients in a medium bowl; firmly press mixture in bottom and 2 inches up sides of a lightly greased 10 inch spring form pan. Bake at 325° for 12 minutes. Set aside.
Chop apples and cover with sugar. Add oil and egg. Add dry ingredients; mix well. Bake in loaf pan in a 350° oven for 45 minutes.
Bring sugar and syrup to a boil. Stir in peanut butter. Remove from heat. Pour over cornflakes. Mix and spread on buttered cookie sheets. Cool and cut into squares.
Drain pineapple and add to Cool Whip. Stir dry peach jello in Cool Whip and chill.
Cook noodles and drain. Brown meat, add pepper, onion, mushroom soup and cheese; cook together. Add noodles and tomato soup. Pour into baking dish, cover with grated cheese and bake at 350° until bubbly.
Add pecans or chocolate chips to other ingredients. Drop by teaspoonful 1-inch apart on well-greased baking sheet. Bake at 350° for 10 to 12 minutes. Moisten spatula and remove immediately from cookie sheet.
To mix, add sugar and flour to butter and blend. Add eggs one at a time. Add vanilla and buttermilk and pour into unbaked pie shell. Bake 40 to 45 minutes at 350°.
Fill each hen with 1/4 cup grapes which have been tossed lightly into sugar. Brush each hen generously with hot mixture of melted butter, preserves, salt and pepper.
Put noodles into boiling water of more than 180° and cook 5 to 6 minutes. Rinse noodles with cold water and drain 2 or 3 times. Stir-fry sliced meats and vegetables. Flavor the rinsed noodles with such various spices as sesame oil, sesame powder, soy sauce and sugar. Add vegetables and meat.
Mix first 5 ingredients and heat until melted. Flour and brown chicken. Place in baking dish and pour sauce over chicken and bake 1 hour at 350°. Serve over rice (if desired). For large groups, use chicken wings.
Combine sugar, syrup, milk and peanuts in a heavy saucepan. Cook over low heat, stirring constantly, until it reaches soft ball stage (236°). Remove from heat. Add butter, vanilla and food coloring. Beat until mixture is creamy. Drop by spoonfuls on waxed paper. Let cool. Makes 25 to 30 patties.
Melt together the butter and cocoa; add sugar, flour, eggs, vanilla, milk, salt and nuts. Mix well and pour into two unbaked pie shells. Bake at 350° for 45 minutes. Serve with Cool Whip.
Combine first 5 ingredients. Mix remaining ingredients for dressing. Toss all and chill.
Cream butter and sugar until light and fluffy. Add egg yolk. Beat until light. Add flour and cinnamon; mix well. Spread evenly on a greased jelly roll pan (2 x 15 x 1-inch). Brush on egg white. Sprinkle chopped nuts and sugar on mixture. Bake at 300° for 15 to 20 minutes until light brown. Cut while warm.
In small bowl, combine tomatoes, taco sauce, 3 tablespoons onions, lemon juice and peppers. Combine cheese with remaining onions. For each quesadilla, sprinkle about 1/2 cup cheese mixture over it. Spoon 2 tablespoons sauce over cheese. Top with another tortilla, pressing gently. Fry in skillet in small amount of hot oil until golden and cheese has melted, turning once. Repeat with remaining ingredients. Heat remaining sauce and serve with quesadillas for dipping. Makes 8 to 10 servings.
Cut squash in half lengthwise and scoop out all seeds. Combine the hamburg, rice, onion, salt and pepper, oregano, whole tomatoes and 1/2 can tomato paste. Mix well and fill squash with this mixture. To remainder of stuffing, add the tomato juice (reserved), 1/2 can tomato paste and water to make very soupy. Extra rice may also be added. Put pan in a 350° oven; cover and bake until squash is tender, approximately 1 1/2 hours.
Put crumbled Oreos in bottom of a 9 x 13-inch pan.
Cream Crisco and sugar. Add vanilla, salt and nuts. Gradually add flour. Roll into balls. Bake for 30 minutes at 325°. Roll in powdered sugar when hot, then again when cool.
Partially bake crusts in preheated 450° oven for 6 minutes. Cook eggplant covered in boiling, salted water for 8 to 10 minutes; drain well. Cook onion and pepper in butter until tender. Blend in flour, soup, salt, sugar, oregano and black pepper. Heat until bubbly. Remove from heat; stir into beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells; top with Parmesan cheese (sprinkle on top). Bake for 30 minutes at 350°.
Several hours before cooking, wash and season pork chops well. Cover and refrigerate about an hour.
In shallow baking pan (13 x 9 x 2-inch), arrange single layer of beef. Top with chicken. Blend soup and sour cream. Pour over all. Top with bacon. Cover and bake 3 hours at 250°. Then bake uncovered for 1 additional hour.
Mix all ingredients except bread crumbs in a large bowl. Now add just enough bread crumbs to make it stiff enough to drop ty tablespoonful into hot oil in frying pan. Brown on both sides. Serve hot. Makes about 10 or 12 cakes.
Put butter, brown sugar, eggs, baking soda, flour, nuts and raisins in bowl; mix and put on cookie sheet with spoon. Bake at 350° for 3 to 4 minutes.
Dissolve Jell-O in boiling water; add cream cheese and beat until smooth. Add sugar, vanilla and pineapple and beat again. Add food coloring and 7-Up cola and beat. Refrigerate.
Cook rice according to package. Transfer to large bowl; cool slightly. Combine dressing, soy sauce and sugar. Stir in warm rice. Cover and chill. Fold in remaining ingredients before serving.
Combine salad dressing, mustard, salt, pepper and celery seed; mix well. Add potatoes, eggs, celery, sweet pickles and onion; mix lightly, then chill.
Place sausages in slow cooker. Combine brown sugar, ketchup and horseradish and pour over sausages. Cover and cook on low for 4 hours. Serve with toothpicks.
Cook broccoli according to package directions; drain. Spread in ungreased 9 x 13-inch pan. Layer, ham, then cheese over broccoli.
Bring milk, butter, sugar and cocoa to a boil. Remove from heat and add peanut butter, vanilla and oats. Drop by teaspoon on wax paper or foil until cooled.
Drain juice and remove bones from salmon. Break up salmon in bowl. Add bread crumbs and milk; mix well. Distribute butter bits throughout. Add salt and pepper. Mix. Place in greased loaf pan. Sprinkle top with bread crumbs. Bake at 400° for 1/2 hour.
In large skillet, combine rice, and 2 tbsp. butter. Cook until rice is brown, stirring frequently. Slowly stir in 2 c. water, seasoning mix, and canned tomatoes, bring to a boil. Reduce heat, cook on low 15 minutes or until rice is tender.
Layer pork chops in casserole dish. Peel potatoes; slice in half, layer on chops. Slice onion. Lay around over potatoes. Pour tomato soup on top. Cover with foil. Cook 1 hour in 400° oven.
Mix all together. Freeze (in plastic garbage bag). When ready to use, take out of freezer 4 to 5 hours before using; let thaw partially. Place in punch bowl and chip up with large fork. Then put ginger ale over punch. Will be icy. Serves approximately 25 people.
Cook macaroni and drain. Add broccoli, ham, milk and cheese. Cook over low heat until thick and creamy.
Cook rice; mix hamburger and rice. Cut top off green peppers. Stuff rice and ground beef in peppers. Pour tomato sauce over peppers and bake. Stuffs about 6 green peppers.
Combine everything but nuts in double boiler. Stir until smooth. Pour in nuts. Spread candy in buttered pan. Cool. Cut into squares.
Cut off crusts 'n feed to chickens...make sandwitches wid the jelly..cut enyway you lak.
Heat oven to 425°. Place potatoes on a 15 x 10 x 1-inch baking pan sprayed with nonstick cooking spray. Bake 30 minutes or until potatoes are tender and golden brown, stirring once. Mix mayonnaise, bacon, eggs, onions, salt and pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings.
In mixer combine 1/2 cup yeast and 1/2 cup sugar. Mix well with hand. Then add 1 quart warm water or 1 cup butter or 1 cup vegetable oil. Let rise until yeast works well.
In a skillet, brown together the meat, onion and garlic. Grease an 8 inch or 9 inch square baking pan. Place one can of chilies on the bottom of the dish. Top with 1-1/2 c. cheese. Add meat mixture and top with second can of chilies. Beat together the eggs and flour. Add milk and seasonings and pour over the meat mixture. Top with remaining cheese. Bake at 350° for 45 minutes.
Sift dry ingredients together. Add oil and eggs. Mix well. Add remaining ingredients and mix. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour.
Drain oranges; wash spinach and pat dry. Combine all ingredients; add dressing and serve.
Brown onions and meat in butter. Cook noodles until just tender. Mix all ingredients together. Garnish with olives. Bake at 350° for 45 minutes.
Cook desired number of hamburgers and grilled cheese sandwiches. Before putting the 2 pieces of bread together, add a hamburger patty and your favorite condiment (ketchup, mustard, onion, pickle, etc.). Delicious!
Slice chicken breast thinly; sprinkle with 1 tablespoon of cornstarch and patis. Mix to coat chicken slices evenly and set aside. Drain mushrooms. Discard tough stems and slice thinly.
Place broccoli in lightly greased 1 1/2-quart casserole dish. Put chicken on top of broccoli. Combine the remaining ingredients, except cracker crumbs, stirring well. Spoon mixture over chicken; top with crumbs. Bake at 350° for 30 minutes, or until bubbly.
In a large saucepan, combine refried beans, picante sauce and taco seasoning mix. Stir over medium heat until thoroughly heated. Garnish with sour cream and serve with tortilla chips. Makes 10 to 12 servings.
Mix the apples, sugar and nuts. Let stand an hour, stirring occasionally so the mixture makes its own juice. Add dry ingredients to apple mixture. Add oil, eggs and vanilla. Stir by hand. Pour batter into a greased tube pan. Bake 1 hour 15 minutes at 350°.
Sift first four ingredients into bowl. Cut in shortening until size of small peas. Stir in egg; add milk, tablespoon at a time, until roughly forms into soft dough. Form into 1-inch balls. Wet balls in beaten egg, then roll in sesame seed. Place on greased cookie sheet. Flatten balls a little. Bake at 375° for 12 to 15 minutes.
Drain juices off dill pickles and pour boiling water over and let cool. Cut length wise and cover with the following syrup: Boil sugar, water and vinegar. Pour over split pickles. Refrigerate for 3 or 4 days.
Heat some oil in a cast-iron skillet. Cut tomatoes in thick slices. Dip in bread crumbs, then in beaten egg and milk, then back in crumbs again. Fry until tender and golden brown, topping with cheese during last few minutes of cooking.
Brown ground chuck in skillet and drain off fat; cool. Add remaining ingredients. Mix all ingredients. Spread on split semi-hard rolls or buns. Bake at 350° for about 10 minutes, until bubbly. Serve immediately.
Saute the ground beef and onion in the fat. Add the tomato sauce, water, rice, salt, pepper, sugar and flour. Simmer for 15 minutes. Clean peppers; boil for 2 minutes and drain. Stuff the peppers with hamburger mixture. On top, add 4 tablespoons buttered bread crumbs and 4 tablespoons grated cheese. Bake for 1/2 hour at 375°.
Measure sugar and cornstarch into saucepan; mix well. Add pineapple with its juice; mix well so no lumps form. Stir in pie filling and food color. Use a wooden spoon; stir gently to avoid mashing the cherries. Cook over medium heat until mixture comes to a boil and is well thickened, about 5 to 8 minutes. Remove from heat; stir in dry gelatin. Let cool.
Put all ingredients into a buttered baking dish; stir well and bake 1 hour in a moderate oven. Serve with cream. It is not necessary to cream the sugar and butter for the cake.
Heat oven to 350°. Allow vinegar and milk to clabber while mixing remaining ingredients (except soda) in order. When ingredients are well blended, dissolve soda in clabbered milk. Stir into flour mixture. Spread in greased 8 x 8 x 2-inch pan. Bake 20 to 25 minutes or until top springs back when touched lightly. Cool in pan on wire rack before cutting.
Place asparagus and water in a 8 x 8 x 2-inch microwave dish. Cover with plastic wrap. Turn back one corner to vent. Cook on High for 7 to 9 minutes or until crisp-tender. Let stand, covered, while cooking sauce.
Cook beef, onion and shortening in hot skillet. Stir with fork until meat has lost its redness. Pour off fat. Add tomato sauce, tomato paste, mushrooms, seasonings and Worcestershire sauce. Cover skillet. Lower heat and simmer 2 hours, stirring occasionally. Pour over spaghetti.
Grease pan. Put in oven for 45 minutes to 1 hour. Bake at 350°.
Preheat oven to 400°. Grease a 10-inch pie pan. Layer bacon and cheese in pan. Beat together the milk, mayonnaise, eggs, Bisquick, salt and pepper until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into pan. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. Garnish with lettuce and tomatoes.
Mix together diced chicken, soup, sour cream, chilies and flavor in saucepan. Cook over medium heat until boiling. Fry tortillas in oil until flexible. Place 2 heaping tablespoonfuls chicken mixture on each tortilla. Place in casserole. Top with cheese and onion. Bake, uncovered, at 350° about 30 minutes.
Melt margarine. Add flour and milk. Thicken to make sauce. Add cheese to create cheese sauce.
Layer in a 9 x 13-inch pan in the order given. Bake at 350° for 1 hour.
Prepare corn muffin mix according to directions except with milk instead of water. Pour batter into mini-muffin pan with 24 cups. Fill to 3/4 full. Cut each wiener into 4 bite size pieces. Place one piece in each filled muffin cup. Bake at 375° for about 15 minutes.
Brown 1 pound ground beef in frypan. Season with garlic, salt and pepper to taste. Add tomato soup and simmer 5 minutes. In second pan, cook egg noodles as directed on package. Drain. Add 1 cup chopped onion and cottage cheese. Layer alternately in casserole dish beginning with noodle mixture and ending with meat mixture (about 2 layers of each). Top with grated cheese and bake in a 350° oven until onion is tender and cheese is melted. Freezes well. Serves 8.
Soak and cook beans according to instructions on package. Saute onion, ham and garlic. Combine all ingredients, except the sherry, into a 6-quart pot. Simmer 4 hours. Add sherry just before serving. Serves 8 to 10 generous servings.
Mix until smooth and pour over first layer. Bake at 325 degrees for one hour. Cool completely before cutting into bars.
Cut in together flour, oleo and nuts. Press into 13 x 9-inch pan. Bake at 350° for 12 to 15 minutes. Let crust cool. Mix cream cheese, sugar and Cool Whip together and spread onto cooled crust. Mix milk and both packages of pudding together and spread onto cheese mixture. Cool 6 to 8 hours. Top with Cool Whip (optional). Serves 10.
Roll out 1 package of crescent rolls to fit bottom of 9 x 13-inch or 13 1/4 x 9 1/4 x 5/8-inch pan. Beat until creamy the cream cheese, vanilla and sugar. Spread on top layer; roll out other crescent rolls. Put over cream cheese. Melt butter and spread on top. Sprinkle with sugar and cinnamon. Bake at 350° for 20 to 25 minutes.
Brown sausage; drain and crumble. Saute onion and garlic with sausage. Add black-eyed peas, tomatoes, water, chili powder and salt. Simmer for 25 or 30 minutes.
Place ingredients in a 1-gallon plastic bag and shake well. Let it set for 24 hours.
Blend cottage cheese and yogurt in blender to remove all curds. Add skim milk to thin if necessary. Blend in coconut extract. Combine mixture with drained fruits. Refrigerate until ready to serve.
Saute onions in butter until tender. Add mushrooms, reserving a few slices. Saute for a few more minutes.
Crush pretzels. Mix pretzels with butter and 3 tablespoons sugar. Press into a 9 x 13-inch pan. Bake at 400° for about 8 minutes. Remove from oven and cool.
Heat oven to 350° and lightly grease a 9 x 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of pie plate. Place remaining ingredients in blender. Blend on high speed for 1 minute. Pour into pie plate. Bake until golden brown. Bake 50 to 55 minutes. Let stand 5 minutes before cutting. Serves 6.
Cream butter, sugar and flour together until it forms little beads. Add cream and yolks. Mix very well. Roll out on floured board as thin as desired. Cut with cookie cutter. Dip in unbeaten egg whites; sprinkle with mixture of cinnamon and sugar. Place a few chopped nuts on top (optional). Bake at 350° about 10 minutes or until light brown.
Mix together sugar, vanilla, almond flavoring, oil and milk. Add eggs and poppy seeds. Blend in flour, salt and baking powder. For 1 loaf, bake 1 hour and 15 minutes at 350°. For 6 mini-loaves, bake 35 minutes at 350°. For 12 muffins, bake 30 minutes at 350°. Cool and glaze with confectioners sugar, milk and vanilla or almond extract.
Make jello as directed. Add can of cranberries. Allow to chill and set slightly. Add balance of ingredients and mix well. Pour into mold and let set.
Combine sour cream, lemon juice, dill weed and salt. Cover and chill. Serve with crackers or vegetables. Yields 2 cups.
Put 1 tablespoon of butter and salt into water and bring to boil. Add macaroni. Use just amount of water that when macaroni is done, it won't have to be drained. Watch closely. Add 1/4 of the cheese to macaroni quickly. Mix well until cheese melts. Melt butter; add to milk and stir into macaroni so it won't be dry. (Add more milk, if needed.) Pour into a 9 x 13-inch baking dish and poke rest of cheese cubes into macaroni. Sprinkle paprika on top. Bake at 350° for 1/2 hour or until it bubbles.
Mix together the first 5 ingredients well; do not brown meat. Spread meat mixture into a 9 x 13-inch pan. Spread with tomato sauce. Place Mozzarella cheese on top. Top with oregano, basil, seasoned salt and Parmesan cheese. Bake in a 350° oven for about 60 minutes. Nice served with tossed salad and Italian bread.
Heat jelly and mustard together to boiling point. Put in fondue dish and keep hot. Provide skewers for people to dip the bread cubes into the fondue.
Cream the butter and sugar. Add eggs, one at a time. Alternate dry ingredients with liquid. Bake in greased pans at 350° for 1 hour.
Layer first 4 ingredients as listed. Dribble melted butter over crumbs. Bake at 350° for 25 minutes.
Mix eggs, flour, sugars and milks in blender; pour into pie shell. Sprinkle top of pie with cinnamon and dot with butter. Bake at 375° for 30 minutes, then at 350° until center is set, about 10 minutes. Do not overbake.
Slice cucumbers, onions and bell peppers into thin slices and sprinkle with salt. Add 1 quart of cracked ice. Cover for 3 hours.
Preheat oven to 425°. Melt margarine in 13 x 9 x 2-inch pan in oven. Mix Bisquick, paprika, salt and pepper; coat chicken. Bake 35 minutes. Turn chicken. Bake 15 minutes or until done.
Rinse beans twice. Place in at least 4-quart heavy pot. Add water, ham and sausage. Place on medium heat. While beans are soaking and warming, chop onions. Add to pot. When the mixture boils, reduce and cover. Stir every 20 to 30 minutes for 3 hours. Then, with a wooden spoon mash about 1/4 of the beans against the side of the pot. Forty minutes after mashing beans, add cayenne pepper (not too much). Cook 30 minutes more while cooking rice. Serve over rice. Vegetables cook away to nothing. The mashed beans thicken sauce. Even better the next day.
Brown chicken. Add water and cover. Simmer. Drain pineapple, reserving juice. Combine brown sugar and cornstarch. Add pineapple juice, vinegar, soy sauce and salt. Pour over chicken. Let stand 10 minutes. Add pineapple, green peppers and onion. Cook 5 minutes. Serve over rice.
In pan, fry hamburger; set aside. Peel potatoes, cut into small pieces and boil with macaroni. (When it is finished boiling do not drain water.) Add onion, chili, stewed tomatoes, salt to taste and chili powder to taste, then add fried hamburger. The longer you let it simmer the better, at least 30 minutes. Add water as needed. Goes really good with Nana's cornbread.
Simmer all ingredients together for 1/2 hour. Layer in casserole dish with shredded Mozzarella cheese and cooked bacon (any amount). Bake at 350° until cheese melts, approximately 15 minutes.