HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the graham cracker crust according to the side of the box. Press it into a spring-form pan and cook according to the box. Mix the cream cheese, sugar and vanilla. Add the sour cream, then add 1 egg at a time. Crust two of the candy bars and add to the mixture. Pour mixture into spring-form pan. Cook on 350° for an hour or until golden brown. (It might be a little jiggly in the middle, but that's okay.) Let it cool completely. Sprinkle the remaining crushed candy bar on top then remove the side of the pan.
Mix all ingredients well with electric mixer. Pour into pie plate and sprinkle with nutmeg. Bake at 400° for 30 minutes.
Mix ingredients and pour into a greased pan (11 x 17 x 1-inch). Bake 20 minutes at 350°. Meanwhile prepare the Crumb Mixture (following).
Butter baking dish along bottom and sides to prevent sticking. Mix ingredients and place in dish, covered. Bake at 350° for 30 minutes; remove and stir. Bake an additional 30 minutes or longer or until rice has absorbed liquid. Makes a great side dish for beef, chicken or pork.
Dice onion; add to hamburger with garlic salt, salt and pepper. Brown and drain. Add soup, beans, water and chili powder. Let simmer 10 to 15 minutes. Serves about 8.
Dissolve sugar in 2 cups hot water. Mix all ingredients in large bowl. Freeze, stirring several times while freezing.
Use twice the volume of water to the volume of ingredients. Season with a generous amount of salt and an abundance of seafood seasoning. Bring water to a boil and add first the sausage, boil 7 to 8 minutes; then put the corn in and boil 8 to 10 minutes. Add shrimp and cook between 3 1/2 to 4 minutes. Drain all out, preferably in a colander. Use the melted butter for the corn and cocktail sauce for the shrimp.
First, preheat oven to 350°. Beat egg (whites) until frothy. Add pinch of salt. Gradually beat in sugar. Beat until real stiff. Add almond extract, vanilla, pecans and chocolate chips.
Mix ground beef, oatmeal, eggs, onion, spices and soup together thoroughly. Put into 9 x 13-inch baking dish. Mix catsup, mustard and brown sugar together thoroughly. Put on top of meat. Bake at 350° to 375° for 1 hour.
Brown meat and onion. Mix with canned chili. Spread on bottom of oblong casserole dish. Spread sour cream carefully on top. Lay cheese slices on top of sour cream. Bake at 400° for 15 minutes or until cheese melts. Let cool, then sprinkle Doritos on top. (Sour cream is optional.)
Mix all ingredients, except almonds, food coloring and red sugar. Chill one hour or until firm. Using tablespoonfuls, shape Jell-O mixture into strawberries. Roll in candied red sugar. Color almonds with green food coloring and insert into strawberry for stem.
Combine sugar, butter and milk in saucepan. Bring to a full rolling boil. Stir continually. Continue for 5 minutes over medium heat. Stir continually. Remove from heat. Stir in peanut butter. Add Marshmallow Creme and vanilla; beat until well blended. Pour into greased (butter) 9 x 13 baking dish. Cool at room temperature. Cut into squares.
Chicken: Skin chicken and cut into chunks. In mixing bowl beat 2 eggs and 2 tablespoons of water; set aside. In a separate bowl add 1 cup of flour, salt and pepper to taste. Add chicken to egg mixture, then into flour mixture; coat well. In a stainless steel pan add about 1/2 cup oil. Make sure the oil is very hot. Fry chicken approximately 3 to 5 minutes or until it turns white. Remove from oil and drain well on napkins.
Cream sugar and oleo or oil. Add eggs and lightly hand beat. Add flour and other dry ingredients. Beat lightly again. Fold in carrots and nuts. Bake at 350° for 40 minutes. Makes 3 layers.
Put dry yeast in water and add sugar. Stir until yeast is dissolved. Add the flour and salt; mix well. Divide dough into 2 parts. Make into 18 or 20 equal sized balls and roll to 5-inches in diameter. Place on cookie sheet and let rise until puffy. Bake at 500° for about 5 minutes, until puffed, but not too brown. Good with dips or stuffing for sandwiches.
Mix chicken broth and tomato juice and bring to a boil. Add remaining ingredients and simmer for about 1/2 hour or until macaroni is done.
Mix all ingredients together and cook on high in crock-pot for 6 or 7 hours.
In large saucepot or Dutch oven, saute zucchini, green pepper, onions, celery, carrots and garlic in oil until crisp-tender. Stir in tomatoes, picante sauce, water, bouillon and cumin. Bring to a boil; reduce heat. Cover; simmer 30 minutes, stirring occasionally. Stir in olives, chili beans and garbanzo beans; simmer until thoroughly heated. Serve with cheese on top. Serves 6 (1 1/2 cups).
Sprinkle pecans in pie shell. Beat eggs in bowl. Add corn syrup, melted butter and vanilla; mix well. Add mixture of flour and sugar. Pour over pecans. Let stand until pecans rise to top. Bake at 350° for 45 minutes. Yield: 6 servings.
In a blender, place broken bananas, chunked melon and enough orange juice to help soften and mix fruits. Liquify until completely smooth. Add more orange juice if you want to thin it a bit more. Pour into tall glasses and sprinkle with cinnamon. Sip and enjoy.
Mix sugar, graham cracker crumbs, peanut butter and melted butter or margarine together in medium bowl and firmly press into 9 x 13-inch glass baking dish. Chill for one hour.
Cream sugar and shortening. Add eggs and beat until smooth. Sift flour, soda, baking powder and salt and add remaining ingredients, Post Toasties, pecans and vanilla. Drop by teaspoon on well-greased and floured cookie sheet. Bake at 325° until done.
Combine ham, milk, butter, bread crumbs, salt and pepper. Stir in egg yolks. Beat egg whites until they are stiff, but not dry. Fold egg whites into egg yolk mixture. Pour into 12 x 8 x 2-inch baking dish that has been rubbed with butter. Bake in a slow oven (325°) for 20 to 25 minutes or until firm to the touch. Serve at once.
Wilt cabbage leaves. Shape hamburger meat and other ingredients into balls except tomato juice. Roll in cabbage leaves and fasten with toothpicks. Cook 1 1/2 hours in tomato juice. Yields 40.
Brown rice in butter until slightly brown; add salt and boiling broth. Cover and let simmer until liquid is absorbed, about 30 minutes.
Mix first 3 ingredients together. Sift together flour and spices. Add last 3 ingredients. Bake at 350° for about one hour. Top with whipped cream.
Boil chicken until tender. Remove chicken from bones; skin and cut into pieces. Cook noodles in broth; drain and add cheese. Saute peppers and onion in butter. When soft, add Ro-Tel. Then add this to noodles, cheese and chicken. Stir until cheese is melted.
Cook chopped celery and onion in frying pan in melted margarine until golden. Combine soup, water and cheese. Thaw broccoli in water in saucepan until just thawed (about 2 minutes). Cook rice according to package directions. Combine all ingredients and place in 2-quart casserole dish. Bake at 350° for 45 minutes.
Combine all ingredients. Let stand 30 minutes to 1 hour. Bake at 350° for 1 hour. Serves 6.
Put water and butter in saucepan and	bring to boil, melting butter. Take pan off stove and add flour and salt and stir until dough forms a ball. Add eggs one at a time until well blended. Spoon by heaping teaspoonfuls on cookie sheet covered with parchment paper. Bake at 375° until puffed up and browned. Do not underbake, as they will fall. Fill with chicken salad, ham salad or pudding.
Grate cheese. Mix together cheese, nuts, onion and mayonnaise. Place in mold and let chill overnight. Remove from mold and serve with jam and crackers.
Combine all ingredients and bake at 400° for 30 to 40 minutes.
Beat egg whites and baking powder until whites are stiff. Beat in sugar. Fold in graham crackers and nuts. Bake in 9-inch buttered pie pan at 325° for 30 to 35 minutes. Serve with Cool Whip or whipped cream.
Thaw broccoli in small amount of boiling water; drain. Combine the cottage cheese, cubed Cheddar cheese, broccoli, unbeaten eggs and seasonings. Sprinkle flour over all and mix together. Place in buttered casserole dish. Place dish in pan of water and bake 1 hour at 350°.
Remove skin from chicken breasts. Salt and pepper it to your own liking. Wrap it with a slice of bacon. Line casserole with slices of dried beef. Place slices over chicken. Mix sour cream and mushroom soup together and spread over chicken. Bake at 325° for about 3 hours. Serve with baked potatoes or wild rice.
Cream together butter with sugar. Add unbeaten egg yolk. Add flour and salt. Spread dough into 9 x 13-inch greased glass pan. Beat egg white until stiff and spread over dough. Sprinkle nuts on top. Bake at 325° for 20 to 25 minutes. Cut while still warm.
Boil together the fruit, water, sugar and lemon juice until the fruit is soft, then strain and add the Jell-O while the mixture is still hot. It may be frozen at this point to serve at a later time. To Serve: Mix equal parts of the juice with 7-Up.
Brown meat and drain. In a casserole (9 x 13-inch), layer hamburger meat, cooked spaghetti, butter and cheese. Do layers again. Heat cream of mushroom soup and milk together until smooth. Pour over casserole. Cook at 300° for 30 minutes.
Boil first 3 ingredients for 20 minutes. Add jello. Put in sterile jars.
Heat oil in heavy skillet. Cut round steak into four pieces. Dip each piece in seasoned flour. Brown in hot oil, add water. Cover and cook slowly for 1 hour. Add onions, salt and pepper; cover and continue cooking until tender.
Slice carrots thin and cook until tender. Slice onion thin and arrange layers of carrots and onion until used up.
Cream together butter and cream cheese. Add powdered sugar. Mix in pudding and milk until blended. Add Cool Whip. In blender or food chopper, grind Oreo cookies to a fine dirt-like consistency. Layer mixture in a clear bowl (or flower pot) starting with cookie, pudding, cookie, pudding and ending with cookie. Refrigerate at least 3 hours. Add a plastic flower or gummy worms and serve. (Many thanks to Dorothy Larkin!)
Put sugar, cocoa and milk in a saucepan and bring to a boil over high heat; lower heat to medium high and boil for 7 minutes. Drop in margarine, don't stir, and cook 5 more minutes. Add vanilla and nuts and beat	until set. Pour quickly into a buttered dish. Cut into squares when cool.
Heat oven to 350° and grease 2 (9 x 5 x 3-inch) loaf pans.
Cream butter, sugar and eggs. Add milk alternately with flour until have a stiff dough. Refrigerate overnight.
Mix flour with baking soda. Combine butter, sugars, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs, gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by teaspoonful onto ungreased baking sheet, spacing about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen cookies.
In a bowl, combine meat, crumbs and milk. Mix well. Shape into 36 meat balls. Drain pineapple (keep juice). In a 12 x 7 1/2 x 2-inch baking dish, combine pineapple juice, soy sauce, oil and seasonings. Add meat balls. Cover. Refrigerate overnight. Turn once. Drain meat balls. Keep marinade.
In a glass pitcher, combine all ingredients except soda, stirring to mix. Refrigerate for at least 1 hour or until well chilled. To serve, stir in soda and add ice, if desired. Serve immediately. Serves 4.
Fry hamburger meat; drain grease. Put in casserole dish and sprinkle onion soup mix. Cook green beans and put them next. Pour mushroom soup over top, then Tater Tots and cover with grated cheese.
Heat oven to 375°. Lightly grease 9-inch square baking dish with nonstick cooking spray. In a large bowl, mix banana, egg substitute, buttermilk, 1/2 cup of the brown sugar, applesauce and vanilla extract until blended. Stir in flour, baking powder and baking soda until smooth. Scrape into prepared pan. Sprinkle with remaining 2 tablespoons brown sugar and cinnamon. Bake 20 to 25 minutes, until pick inserted in center comes out clean.
Mix first 3 ingredients and pour into oblong casserole dish. Slice eggs and place over chicken mixture. Mix together milk, flour and butter; pour over eggs and chicken mixture. Do not stir! Bake at 350° for 30 minutes or until crust is brown.
Spray Bundt pan with vegetable oil spray and dust with flour. Shake out the flour and set aside. Place cake mix, melted ice cream and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop mixer; scrape down sides and continue beating 2 more minutes. Pour into prepared pan and bake at 350° for 38 to 42 minutes. Place on wire rack; cool for 20 minutes. Run a long, sharp knife around edge and flip cake onto a small rack. Then flip again onto serving plate. Super Duper. You have to try it!
Cream sugar and shortening. Add eggs and molasses and beat well. Add spices, soda and salt. Mix well. Gradually add flour. Dough will become very stiff and may require mixing by hand. Form 1-inch balls from dough. Roll in granulated sugar and place 2-inches apart on cookie sheet. Don't flatten. Bake at 350° for 12 to 15 minutes. They shouldn't be overly brown when taken out of the oven. They will be puffed up when taken from oven but will be snappy when cooled.
Mix cauliflower, broccoli and onion rings in a bowl. In container with lid, mix the following: mayonnaise, sugar, vegetable oil, vinegar, salt and pepper. Shake until mixed. Pour mixture over vegetables and chill overnight. Before serving, fry 2 to 3 pieces of bacon, then crumble on top of salad.
Place chips on large plate. Heat chili. Combine Monterey Jack and Colby cheeses; heat until melted. Pour immediately over chips. Pour chili over cheese and chips. Top with tomatoes, black olives, green olives and sliced peppers to taste. May add sour cream on top.
Boil water. Pour over tea bags and steep. Place cinnamon sticks and cloves in 1 quart of water and simmer 20 minutes. Add remaining ingredients. Bring to boil and serve or store in refrigerator in covered jars. Keeps indefinitely.
Mix together and drop by spoon. Bake on greased cookie sheet. Bake at 375 degrees about 8 - 10 minutes. Add 1/2 cup of raisins if you want. For a chewy cookie bake about 8 minutes.
Preheat oven to 350°. Pour fruit into pan with the melted butter. If using fresh fruit, sprinkle 1/2 cup sugar over the fruit (canned fruits can also be used). Mix all the ingredients together; pour over fruit. Crust will rise to the top. Cook for 30 to 35 minutes, or until golden brown.
Mix sugar, vanilla, salt, nutmeg and eggs, well beaten. Add 2 cups hot milk according to the size of your crust. Stir well. Bake 10 minutes at 425°. Turn oven back to 375° and bake until silver knife comes out clean, about 25 to 30 minutes.
Brown beef, sausage, onion and pepper together. Add celery, mushrooms, tomato juice and tomatoes. Simmer 45 minutes to 1 hour. Add cooked noodles. Just before serving, add 3/4 package Velveeta cheese.
Peel, pit and mash avocado with lemon juice; set aside. Combine mayonnaise, taco seasoning mix and sour cream; set aside. Spread bean dip in shallow bowl, 1-inch deep. Spread sour cream mix over beans. Layer avocado mix next. Sprinkle onions, tomatoes and olives. Cover with cheese. Serve at room temperature. Refrigerate leftovers.
Heat oven to 350°. Combine cheese, flour and seasonings. Dip chicken in combined egg and milk. Coat with cheese mixture. Place in 11 3/4 x 7 1/2-inch baking dish. Pour margarine over chicken and bake at 350° for 1 hour. Serve sprinkled with additional cheese. Makes 3 to 4 servings.
Cream butter and both sugars. Add eggs and vanilla. Mix together with dry ingredients. Add chips, candy and nuts. Roll into balls. Place 2 inches apart on cookie sheet and bake at 375° for 6 minutes.
With fork, combine hamburger, milk, bread crumbs, parsley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Shape into 1 3/4 inch meatballs. Brown in 2 tablespoons hot oil in 12-inch skillet. In another pan heat 2 tablespoons oil. Cook onion and mushrooms with paprika until tender, 5 to 8 minutes. Sprinkle flour over mixture. While stirring, add beef broth. Place meatballs in mixture. Cover and simmer 10 minutes. Stir in Worcestershire sauce and sour cream. Heat through, careful not to boil. Serve over hot rice and sprinkle with dill.
Saute green pepper in margarine until soft. Mix with mushroom soup, pimentos and mushrooms. In 9 x 12 x 2-inch casserole dish, layer 1 can green beans, 1/2 soup mixture, 1 can French fried onions and 2 cups cheese. Repeat layers. Bake at 450° for about 20 minutes.
Put chicken in bottom of baking dish. Blend soup and sour cream together and pour over chicken. Combine margarine, crumbs and poppy seed. Sprinkle on top. Bake at 350° for 30 minutes.
After chopping, drain peppers and onions. Add sugar, vinegar, mustard seed and salt. Mix together and bring to a boil, then let simmer for 30 minutes. Seal in hot, sterile jars.
Boil potatoes with skins on. When cooked, slip skins off. With electric mixer, whip potatoes, butter, sugar, cinnamon, nutmeg and enough milk to make potatoes smooth and creamy. Add coconut, raisins and walnuts. If desired, add more cinnamon and nutmeg. Pour into baking dish. Cover entire top of casserole with marshmallows. Push marshmallows 1/4 way into top of potatoes. Bake at 350° for 30 minutes or until marshmallows are slightly browned.
I let these remain in the liquid, but you may tie up the spices in a cheesecloth bag to later remove them. Add 8 garlic buds to the pickles. Bring the liquid to a boil, stirring constantly, and pour it cautiously, little by little, to avoid breaking the glass bottle. Cover and leave at least a week or 10 days. It is the sugar that makes the pickles so crisp, so don't skimp on the sugar. You will be delightfully surprised at the results from this recipe.
Cook carrots 10 minutes or just until tender-crisp. Drain and cool. Add sliced onion and chopped green pepper. Mix remaining ingredients and pour over vegetables. Chill. Refrigerate. Can be kept in the refrigerator for 2 weeks.
Combine hamburger, oats, egg, ketchup, onion and salt. Mix thoroughly and shape into 24 (1-inch) balls. Place in baking dish and bake at 450° until done. Cook noodles in boiling water for 20 to 30 minutes, stirring occasionally. Drain. Melt butter in same pan; add noodles and parsley. Toss to coat noodles with parsley butter. Cover to keep warm. Combine soup and sour cream in medium saucepan. Stir in milk and paprika. Mix well. Fold in meatballs. Cook over medium-low heat, stirring frequently until hot. Serve over noodles.
Mix all ingredients and bake at 350° in a greased, uncovered, casserole dish for 1 1/4 to 1 1/2 hours, until custard is set and not runny. Good served with meat loaf or as an appetizer.
Mix sugar, oil, eggs and pumpkin together. Add the other ingredients and mix until blended well. Bake at 350° for 1 hour.
Prebake 9-inch deep dish pie crust until slightly brown. Mix all ingredients and pour into crust. Bake at 350° for approximately 45 minutes until center is firm.
Beat eggs; add melted butter. Mix sugar and vinegar. Add nuts, coconut and raisins. Pour in pie shell. Bake at 300° about 1 hour.
Mix all the ingredients and spread into a sheet cake pan or two 8-inch pans. Bake at 350° until doneness (according to size pan used). Frost with cream cheese icing.
Mix corn meal, salt and baking powder. Stir in buttermilk and egg. When well mixed, add onions. Drop by teaspoon into hot grease. Dip spoon in water between each hush puppy. Serves 4.
Clean and bone trout. Lay flat on lightly oiled sheet of foil on a broiler pan. Brush the boneless trout lightly with melted butter and sprinkle Summer Savory over it. Meanwhile, saute 1 tablespoon of sliced almonds in butter until nicely brown. Add lemon juice. Broil trout for about 2 minutes under high heat (about 550°). Remove from broiler. Spread the sauteed almonds lightly over the trout and return to oven for another 2 minutes at lower heat. Garnish with lemon slices and parsley and serve immediately.
Oil your mold. Dissolve jello in hot water and add strawberries, pineapple and nuts. Pour half of mixture in the mold and refrigerate. When it congeals, about 2 or 3 hours, spread sour cream over it, then pour other half over that. Let congeal overnight. I serve on romaine lettuce.
Saute shrimp in oil in large nonstick skillet over medium heat until opaque. Remove; set aside. Add garlic to skillet. Saute 30 seconds. Add enough water to broth to make 2 cups. Add tomatoes, broth mixture, salt, thyme and pepper to skillet. Bring to boil. Add okra. Lower heat, cover and simmer 10 minutes or until okra is tender. Remove from heat; stir in rice, ham, shrimp, lemon juice and red pepper. Cover; let stand 5 minutes. Sprinkle green onions on top. Serves 4.
Combine sugar, flour and salt in double boiler. Stir in milk; cook over boiling water, stirring until thickened. Cook for 15 minutes longer, stirring occasionally. Cool. Beat eggs; stir into cooled mixture gradually. Cook for 5 minutes. Remove from heat; add vanilla. Line bowl with wafers. Top with sliced banana. Pour part of filling over bananas. Continue layers, ending with wafers crumbled on top. Chill and serve.
Season each layer as it is placed in the baking dish with salt and pepper. Bake 1 1/2 to 2 hours at 350°.
Cream sugar and shortening. Add remaining ingredients and mix well. Form into ball and wrap in foil. Chill in refrigerator several hours or overnight.
Preheat oven to 450°. In a large plastic Ziploc bag, place all ingredients. Close bag and shake until potatoes are evenly coated. Empty into shallow roasting pan. Bake, uncovered, stirring occasionally for 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley.
Mix sugar and flour together. Beat eggs and add to sugar and flour mixture with other ingredients. Bake in an uncooked pie shell at 350° for 45 minutes.
In a large bowl, combine potatoes, undiluted soups, sour cream, milk and onion. Stir until well mixed and season with salt, pepper and dill weed. Turn into greased 9 x 13-inch baking dish and bake at 350° for 1 hour. Sprinkle with grated cheese and paprika. Bake an additional 1/2 hour.
Cream Crisco and sugars. Add eggs and vanilla; beat well. Add sifted dry ingredients. Add oatmeal and pecans. Shape in rolls. Wrap in waxed paper and chill. Slice thin and place on an ungreased cookie sheet. Bake at 350° for 10 minutes.
Place rice in bottom of large greased roaster. Mix soups and milk and pour over chicken and rice. Sprinkle with dry ingredients. Cover tightly with aluminum foil. Bake 3 hours at 325°.
Mix with mixer 30 seconds. Beat at high speed for 3 minutes or by hand. Knead by hand until smooth. Shape into ball. Let rise until double the size. Punch down and divide into 4 parts. Press into pizza pans. Bake at 500° for 6 to 8 minutes until starts to brown. Makes 4 crusts.
Preheat oven to 350°. Roll out cookie dough onto a 14-inch round pan or stone. Bake 10 to 15 minutes. Cool. Blend peanut butter, cream cheese, brown sugar and vanilla until smooth. Spread onto cookie.
Melt all ingredients together in saucepan or in microwave. Stir in vanilla. Very good served warm over any flavor ice cream.
Blend like for a pie crust the flour and Crisco. Add baking powder and salt. Combine with milk, sugar, eggs and vanilla. Take away about 1/4 of dough and add more flour to this part for the lattice work. Press the rest into 13 x 20 x 3/4-inch pan. Fill with 1 1/2 to 2 cans pie filling. Take the 1/4 of dough that you have saved and crisscross strips of dough to create a lattice work. Bake 45 minutes at 350°. The tart will be done when bubbling and a toothpick inserted at the edge comes out clean.
Pierce potatoes with fork. Bake at 425° until tender. Slice potatoes into halves lengthwise. Scoop pulp into mixer bowl, reserving shells. Add milk, margarine, salt, pepper and 1 cup cheese to pulp; beat until smooth. Stir in half the green onions and bacon. Spoon into reserved shells; place on baking sheet. Bake at 350° for 20 minutes; increase oven temperature to 400°. Toss remaining green onions and bacon with 1/2 cup cheese in bowl. Sprinkle over potatoes. Bake for 15 minutes longer or until cheese melts. Yield: 8 servings.