HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar, cream cheese and egg yolks together. Add flour, baking powder and salt; blend well. Add vanilla. Chill at least 2 hours. Roll dough to 1/8-inch thickness. Cut in 3 1/2-inch squares. In center of each square, place 1 rounded teaspoonful prune or apricot mixture. Place on ungreased baking sheet. Fold over opposite corners and pinch together. Bake in a 350° oven for about 12 minutes. Watch closely as Kolache burns easily. Makes about 3 dozen.
In microwave bowl, stir milk and flour until well blended. Stir in soup and seasoning. Cover with wax paper. Microwave 7 to 8 minutes. Stir every 2 minutes until it boils and thickens.
Boil chicken until tender. Remove from heat and debone, saving stock. Bring stock to a boil again and add chicken, corn on cobb and creamed corn. Cook just until tender, being careful not to let corn stick to pot. Remove from heat and add box of crackers or serve stew in soup bowls with crackers separate.
Mix all together and bake in 350° oven for 25 to 30 minutes. Spread butter on top and sprinkle with sugar and cinnamon.
Mix sugar, flour and cornmeal; stir in butter, eggs, buttermilk and vanilla. Mix well; pour into pie shell. Bake at 425° for 10 minutes. Reduce oven temperature to 325°; bake for 30 minutes longer. Cover pie with foil, if necessary, to prevent burning. Yield: 6 to 8 servings.
Mix together the peanut butter, cream cheese and powdered sugar. Fold in the Cool Whip. Spoon mixture into the pie crusts and refrigerate until chilled. Set out to thaw for 10 minutes before serving. Add extra toppings to decorate, if desired.
In a large bowl, combine oil and sugar. Add eggs, one at a time, mixing well after each. Add buttermilk, flour, soda and vanilla. Fold in dates and nuts. Pour batter into a greased and floured 9 x 13-inch baking pan. Bake at 350° for 35 to 40 minutes. Remove from oven and top with buttermilk glaze. Return cake to oven for additional 10 minutes. Cool and frost with chocolate frosting.
Brown onions in butter. Add vinegar, brown sugar, lemon juice, catsup, parsley, prepared mustard, water, Worcestershire sauce and salt. Simmer for a few minutes. This can be used with ribs or venison. Pour over the meat and roast slowly, adding more barbecue sauce as the meat cooks.
Boil potatoes and onions in a small amount of water until slightly tender. Do not overcook. Drain. Add remaining ingredients. Simmer over very low heat, stirring often, until cheese melts and soup is heated thoroughly.
Mix and brown together ground pork and ground round. Add onion to meat mixture and saute. Add shrimp and cook for 1 minute. Remove from heat and add eggs. Cool mixture, then add remaining ingredients. Mix well. Wrap in lumpia wrappers. Put about 1 heaping tablespoonful on a wrapper. (Mixture must be cool before wrapping, or wrapper will fall apart.) Deep fry until golden brown.
Mix all ingredients together. Store in an airtight container. Use 2 teaspoons per cup of very hot water.
Mix the first 4 ingredients. Mix the liquids together and add dry ingredients. Grease large cookie sheet. Line with wax paper and spray with Pam. Put batter on cookie sheet and bake at 350° for 12 to 15 minutes. Sift 1 cup powdered sugar onto a linen or cotton towel. When cake is done, put cake hot onto towel and roll it up until cool. Unroll and spread icing on the cake and roll it back. Not too tight.
Cook meat; drain well. Add other ingredients and spread on pieces of one loaf party round rye bread. Makes large recipe of 35 to 40 slices and freezes well to be used as needed. The party rye bread is found in the dairy case at the supermarket. Regular rye bread could probably be used.
Butter a 9 x 13-inch pan. Butter 6 slices of bread. Add cinnamon and nutmeg on top. Add the ingredients and bake at 350° for 45 minutes to 1 hour.
Mix all ingredients together, adding apples and nuts last. Bake in a 13 x 2 x 9-inch pan at 350° for 45 minutes.
Mix ingredients. Roll on powdered sugar and cut into shapes. Bake on greased cookie sheet at 350° until done.
Preheat oven to 325°. Mix together sour cream, cream cheese and seasonings. Blend in mayo and milk. Add crab meat (make sure all shells are removed). Pour in pan or flat casserole dish. Sprinkle paprika on top as well as grated cheese, grated cheese first. Bake for 30 to 35 minutes. Serve with crackers.
Mix dry ingredients; cut in shortening. Dissolve yeast in 2 tablespoons warm water. Add yeast mixture to buttermilk. Mix yeast-milk mixture with flour mixture. Put in an airtight container and chill for 20 minutes. Roll out dough and cut into biscuits. Place on a baking sheet (greased) and allow to sit in a warm place for 10 minutes. Bake at 400° until browned.
Cream together cream cheese and sugar. Add pineapple, strawberries, bananas and nuts. Fold in Cool Whip. Spread in 9 x 13-inch pan. Cover and freeze. Thaw about 15 minutes before serving.
Saute vegetables in butter for about 10 minutes. Add chicken stock and simmer until vegetables are tender, about 15 minutes. Add cream and heat to simmering. Add cheese and chicken, stirring to melt cheese. Season to taste. Heat through and serve. Makes 2 quarts.
Preheat oven to 350°. Blot sausage dry and combine with remaining ingredients. Lightly grease muffin tins and press one wrapper into each. Bake 5 minutes or until golden. Remove from tins and put on cookie sheet. Add filling and bake 5 more minutes. Makes 4 or 5 dozen.
In a 10-inch skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a time until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp.
Mix muffin mix as directed. Add the cream-style corn. Brown meat; drain. Add taco seasoning; simmer for 10 minutes. Grease a 9 x 13-inch pan. Pour 1/2 mix in pan; put meat on top. Add cheese slices; pour remaining mix on top. Bake at 400° for 40 to 45 minutes.
Spray a 13 x 9-inch pan with cooking spray (Pam). Mix flour, salt and pepper into paper bag. Coat potatoes with mixture. Melt Velveeta and milk together. Cook until smooth. Add green pepper, onion and pimentos, then pour over potatoes. Bake at 350° for 50 minutes or until tender.
Peel and quarter eggplants. Boil in salted water until very tender (15 to 20 minutes). Mash with fork and set aside. Saute onion, celery and parsley flakes in oil until tender. Set aside. Brown ground round and add eggplant and sauteed vegetables. Add wet bread slices and 1/2 cup cooked rice. Add beaten egg, salt and pepper. Stir and cook for 2 to 5 minutes.
Brown ground beef, drain and cool.	Add to shredded lettuce and drained beans.	Add tomatoes and onions 30 minutes before serving. Grate cheese on	top and add crushed bag of taco chips. Toss, then add the dressing.
Layer in greased pan 3 tortillas, then beans, hamburger meat, onions. Top with cheese, then 6 more tortillas. Spread can cream of mushroom soup over this and add can of Ro-Tel tomatoes.
Mix all ingredients together, except bacon; put in loaf pan. Top with catsup and 2 or 3 slices of bacon, uncooked. Bake at 350° for 1 hour and 15 minutes. Drain grease. Let stand about 5 minutes before serving.
Spray crock pot with non stick spray. Mix milks, eggs, cheese, salt and pepper together. Pour into crock pot. Add elbow macaroni and stir. Cover. Cook on low for 3 1/2 hours.
Cream sugar, shortening and eggs for 3 minutes. Add dry ingredients, nuts and bananas. Mix for 1 minute. Pour into 2 small loaf pans. Bake at 350° for 30 minutes.
In a large bowl, combine chicken, salsa and cilantro. Spread 1/3 of this mixture on bottom of 9 x 13-inch baking dish. Arrange half of lasagne on top of sauce.
In a large bowl, combine the chicken, broccoli, macaroni and cheese. Whisk the soup, broth, garlic powder and pepper; stir into chicken mixture. Transfer to a greased 1 1/2 qt. baking dish. Bake, uncovered at 350° for 30 minutes.
In blender add orange juice, strawberries and brown sugar. If blender crushes ice, add 4 to 5 cubes of ice. Blend until ice is like snow cone ice.
Peel and slice cucumbers, slice celery, green pepper and onion. Sprinkle with 2 tablespoons plain (not iodized) salt and let stand for 2 hours. Drain.
Mix and let stand awhile. Spread with soft margarine. Spread mixture and bake at 350° for about 15 minutes.
Combine powdered sugar in a large bowl with margarine and milk. Beat at medium speed 1 to 2 minutes, until creamy.
Preheat oven to 350°. Grease 1-quart casserole. In small bowl, with mixer on high, beat egg whites with salt until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, beating until sugar is completely dissolved. (Whites should stand in stiff peaks; do not scrape sides of bowl during beating.) In another small bowl, beat egg yolks with 1/4 cup sugar; add remaining ingredients, except whipped cream, and beat until well mixed. With wire whisk, gently fold egg yolk mixture into egg whites just until mixed. Pour batter into casserole. Set casserole in shallow pan; place on oven rack. Fill pan halfway up sides of casserole with boiling water. Bake 55 to 65 minutes until top is golden and firm. Cool on wire rack. Serve slightly warm or cold, as is or topped with whipped cream. Makes 6 servings.
Combine sugar, undiluted milk, butter, Marshmallow Creme and salt in 2-quart saucepan. Cook, stirring constantly, until mixture has boiled for exactly 5 minutes. Remove from heat. Add chocolate chips and vanilla and stir until chocolate is melted.
Cream butter and sugar. Add flavoring, pecans, salt and flour. Roll into balls and shape like fingers (not too big.) Bake 25 minutes at 325°. Roll in powdered sugar when lukewarm.
Mix soup, eggs, milk and spices. Add remaining ingredients and pour into baked pie shell. Bake 50 to 60 minutes at 350°.
Mix milk and eggs together in a medium bowl. Add cheese, butter and cooked macaroni. Add salt and pepper to taste. Pour into buttered baking dish. Top with cheese. Bake at 350 degrees for 45 minutes.
Beat sugar and butter together, then beat eggs. Mix all ingredients and pour into pie shell. Bake at 350° for 35 minutes.
Dissolve Jell-O in water. Add ice cream to the Jell-O until all is melted. Break angel food cake into small pieces and place in a 9 x 13-inch pan. Place drained strawberries evenly over cake, then pour Jell-O and ice cream mixture over cake. Place in refrigerator.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until ice cream is melted. Fold in crumbled cookies. Pour into individual dessert glasses or serving bowl. Chill until set, about 30 minutes. Makes 6 servings. Garnish if you're counting calories.
Trim off the fat and brown pork chops lightly in a hot skillet. Mix soup and milk; set aside. In a casserole dish, layer the ingredients, starting with the potatoes, then the onion, then meat and last the soup. If more than 4 pork chops are used, it is a good idea to use only half of the ingredients and make two complete sets of layers in the dish. Bake at 350° for 1 hour or until meat is tender.
Mix the first four ingredients. Coat pork chops with flour mixture and fry in skillet until brown. Place in crock-pot. Pour chicken and rice soup over chops and cook on low for 8 hours or on high for 4 hours.
In large skillet, brown meat, celery and onion mixture and mushrooms. In slow cooker sprayed with butter flavored spray, combine meat mixture, potatoes, carrots, peas and corn. Stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.
Cook ground beef, bacon, onion and seasonings until onions are tender. Drain off the liquid. Put cooked meat mix into large, greased casserole. Add beans, then stir in other ingredients. Bake at 375°, covered, for 45 minutes.
Boil water and add bran cereal. Let set while mixing sugar and oil together. Stir in eggs and add buttermilk and oatmeal. Add flour, soda and salt; mix thoroughly. Now, add the water and cereal mixture that has been sitting. Bake in muffin tins at 400° for 14 minutes. Store remaining recipe in sealed container in refrigerator and use as desired.
Combine water, cinnamon stick and cloves in saucepan. Bring to a boil. Remove from heat and let cool. Remove and discard cinnamon and cloves. Add grape juice and lime; stir.
Brown ground beef and onion, drain well. In large broiler add all remaining ingredients and ground beef.	Bring to boil; cover and simmer 30 minutes. Great on cold winter nights. 6-8 servings.
Preheat oven to 425°. Grease 10 1/2-inch skillet. Brown sausage and onion. Drain well. Combine eggs, cornmeal, corn, milk and oil. Pour half of cornmeal mixture into skillet and then sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake 30 to 40 minutes. Let cool 10 minutes before serving. If using plain cornmeal, add 2 1/4 teaspoon baking powder and 3/4 teaspoon of salt.
Pour concentrated grapefruit juice into a pitcher and add a chilled club slowly; mix well and 4 service.
Sift all dry ingredients together 4 or 5 times. Set aside. Cream Crisco and sugar; add eggs one at a time and beat well. Add flavoring, then add flour that has been sifted together with dry ingredients alternately with milk. Bake in a greased and floured tube pan for 1 hour and 20 minutes at 325°. Baking time may vary with each oven.
In medium saucepan, melt butter or margarine. Stir in brown sugar, honey, orange peel, salt and pepper. Add carrots and cook uncovered over medium heat for 8 to 10 minutes or until carrots are just tender-crisp. Stir mixture occasionally. Makes 4 servings.
In a bowl, mix thoroughly the tomato soup and spices. Take out 1/2 cup soup mixture and set the rest aside. Combine 1/2 cup soup with beef, sausage, crumbs, cheese, onion, egg and Worcestershire sauce. Mix well. Shape firmly into an 8 x 4-inch loaf in a baking pan. Bake at 350° for 1 1/4 hours or until done. Reserve 2 tablespoons drippings. In saucepan, heat remaining soup, water and reserved drippings to boiling, stirring occasionally. Spoon over meat loaf. Makes 8 servings.
Mix together cake mix, oil, pudding mix and water. Add eggs one at a time. Add vanilla. Mix together nuts, brown sugar and cinnamon. Pour 1/2 of batter in a 9 x 13-inch pan. Sprinkle 1/2 of nut mixture on top of batter. Add remaining batter and sprinkle remaining nut mixture on top. Bake 35 minutes at 350°.
Crust: Cream the margarine with 6 tablespoons of sugar; add pretzels. Mix. Put into bottom of 10 x 18 1/2-inch pan. Bake 10 minutes at 350°. Cool.
Simmer chicken in water for 2 hours. Remove chicken bones. Strain broth and set aside.
In a mixing bowl, beat egg whites and vanilla until soft peaks form (tips curl). Gradually add sugar, beating until stiff peaks form (tips stand straight). Fold in coconut.
Cook the sugar, vinegar, oil, salt and pepper; bring to a boil. Cool; mix with vegetables. Refrigerate overnight.
Combine margarine, flour, sugar and milk in an 8 x 8-inch baking pan. Top with fruit filling. Bake at 350° for 30 to 35 minutes.
Place split breasts between waxed paper. Pound to 1/2-inch thick. Spread each with 3 tablespoons cheese. Dot with 1/2 teaspoon butter. Fold ends over filling (some will ooze out during baking). Wrap 1 slice of bacon around each roll. Place, seam side down, in a shallow baking pan. Bake on top rack in a 400° oven for 40 minutes or until chicken is tender. Makes 6 servings.
Mix all ingredients together and pour into pie shell. Place top shell on and crimp edges. Cut 4 slits in top. Bake at 350° for 1 hour or until brown.
Line bottom of 12 x 8-inch baking dish with 8 slices of pound cake. Top with 1 cup each strawberry slices and blueberries, then the Cool Whip whipped topping. Design stars and stripes with 3 cups strawberry halves and 1/3 cup blueberries. Refrigerate for at least 1 hour. Makes 15 servings.
Combine sugar and butter. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beating well after each addition. Stir in extracts.
Prepare pudding according to package directions, using 2 1/2 cups milk. When thick, fold in pineapple. In a separate bowl, blend peanut butter, graham cracker crumbs and sugar. Butter an 8-inch square pan. Put half of pudding mixture into pan, top with half of crumb mixture and repeat. Chill. Add whipped topping before serving.
Line bottom of 8-inch square pan with graham crackers. Drain pineapple and spread over graham crackers. Mix pudding according to direction on box and pour over pineapple. Last, spread half of Cool Whip on top and garnish as desired.
Combine flour,	sugar,	cocoa,	baking powder, soda and salt in mixing bowl. Add eggs and buttermilk; beat just until blended. Gradually	add melted butter, beating until smooth. Add vanilla. Bake in waffle iron. Makes about 10	to 12 (4-inch) waffles. Recipe can be doubled.
Bring chicken, soup and broth to boil. Pour into 9 x 13-inch pan. Combine batter ingredients and pour over chicken. Bake for 30 minutes at 425° or until golden brown.
Mix all but soup and water. Form into balls and place in baking dish. Pour soup and water over this. Bake for 45 to 60 minutes in a 350° oven.
Combine ingredients; mix well. Serve with corn chips or vegetables. Makes 2 cups.
Dissolve Jell-O in boiling water. Stir in cranberry sauce, cinnamon and cloves. Chill until partially set. Add orange sections. Chill until set.
Cook broccoli until tender; drain. Add soup and milk. Season with butter. Sprinkle onion rings on top. Bake at 375° until onion rings are brown.
Mix all ingredients together. Place in greased loaf pan. Bake at 350° for 1 hour or until done.
Combine beef and garlic in a Dutch oven; cook over medium heat until browned, stirring to crumble meat. Drain meat in a colander and pat dry with a paper towel. Wipe pan drippings with a paper towel. Return meat to pan; add tomato juice, water and next 9 ingredients. Bring to a boil. Cover, reduce heat and simmer 40 minutes, stirring occasionally. Stir in mixed vegetables. Cover and cook mixture for 25 minutes.
Mix crumbs, sugar, gelatin and butter (reserve 2 tablespoons for topping). Press in a 9-inch pie pan. Chill about 15 minutes. Fill with pie mixture or instant pudding.
Mix first 4 ingredients and pour in percolator. Put cinnamon and cloves in filter and perk.
Rinse pinto beans. Place in a large pot. Add pork roast and other ingredients. Pour enough water to cover roast. Cover pot and simmer for at least 5 hours or until meat shreds. Stir to thicken. Serve a spoonful of mixture on taco shells or soft flour shells using other condiments such as lettuce, tomatoes, cheese or sour cream. May also be served over corn chips.
In mixing bowl, mix together the beans, onion, pepper, sugars, mustard and ketchup. Mix thoroughly. Pour mixture into casserole dish and put bacon on top of mixture. Put in preheated oven at 350° for 30 minutes.
Preheat oven to 350°. Boil noodles, drain and put back in pan with half and half. Brown meat, stir in sauce, add garlic and oregano. Butter 2-quart casserole. Layer half the meat, half the noodles, half the Mozzarella cheese. Repeat. Bake for 20 minutes, covered. Uncover, add Parmesan cheese and bake 10 minutes more. Serve with salad and garlic bread.
Beat together margarine, sugar, eggs and vanilla. Stir in the graham cracker crumbs, baking powder, milk and chopped nuts. Pour into a 13 x 9-inch greased and floured baking pan. Bake in a preheated 350° oven for 30 minutes.
Spread pie filling in bottom of pan. Combine flour, sugar and salt; sprinkle over pie filling. In bowl, combine eggs, vanilla, oil and 1/2 cup walnuts; mix well. Pour on ingredients in pan; stir until blended. Bake at 350° for 40 to 50 minutes. Prick warm cake with fork. Pour topping over warm cake. Sprinkle with 1/2 cup walnuts.
Cream butter, sugar and cornstarch together in bowl. Add eggs, one at a time, beating well after each addition. Stir in milk, vanilla and nutmeg, mixing well. Pour into pie shells. Bake at 425° for 15 minutes. Reduce temperature to 325°. Bake 15 minutes longer.
Brown meat, onion and pepper. To this, add beef broth, tomatoes, corn, beans and seasonings. Simmer 1/2 hour; just before serving, put in cornstarch. Also, just before serving, cut tamales in 1-inch pieces. Heat and serve.
Place roast on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching bone. Roast uncovered, at 350° for 2 1/2 or 3 hours or until temperature of 190°. Combine preserves, honey, vinegar, mustard, salt, cinnamon and cloves in small pan. Cook stirring constantly over low heat until preserves melt. In last 20 minutes of cooking, garnish roast with pineapple rings and brush with glaze, twice. Serve remaining glaze warm with roast.
Pour ingredients over ice cubes in punch bowl. Blend. Fresh fruit slices of orange or lemon may be floated on top of punch. Yields 35 servings.
Cream together butter and peanut butter. Add brown and white sugars. Add eggs, vanilla, salt and baking soda. Mix in chocolate chips and M&M's. Add oatmeal. Use ice cream scoop and place on greased cookie sheet, six to a cookie sheet. Press down. Bake at 350° for 10 to 12 minutes.
Add shortening to bowl and beat it. Add powdered sugar, then add water. Never beat more than 5 minutes.
Mix together pumpkin, sugar, oil and egg. Combine flour, baking powder, cinnamon and salt; add to pumpkin mixture together with dissolved milk and soda. Mix well. Add chocolate pieces, nuts and vanilla. Drop by teaspoons on lightly greased cookie sheet and bake at 375° for 10 to 12 minutes.
Combine all ingredients, except bacon, in large ovenproof container. Lay bacon strips on top and cook approximately 30 minutes at 350°.
Line a 9 x 13-inch pan with separated saltines. Melt 1 stick of oleo. Add 1/2 cup sugar. Stir two minutes and spread over saltines. Bake at 350° for 10 minutes.
Heat oven to 400 degrees. Use 9 inch pie pan. In large bowl, combine all filling ingredients; toss lightly. Spoon apple mixture into pie crust. Top with second crust and flute; cut slits in several places. Bake at 400 degrees for 40 to 45 minutes or until apples are tender and crust is golden brown.
Preheat oven to 400 degrees. For dough, blend cheese with butter, stir in flour, salt and paprika. Mix well. Wrap 1 tsp dough around each olive, covering completely. Bake for 12-15 minutes until lightly browned.
Cut steak into serving pieces. Pound steak thoroughly. Mix eggs and milk. Dip meat into egg mixture, then into cracker crumbs. Brown slowly on both sides in hot shortening. Season with salt and pepper to taste. Cover tightly; cook over very low heat 45 to 60 minutes or until tender. Serve with South Gravy over steaks. Makes 6 servings.
Cook sliced, unpeeled zucchini and onions in boiling water 5 minutes. Drain. Combine soup, sour cream and carrots. Fold in zucchini and onions. Combine dry stuffing mix with oleo. Spread 1/2 in casserole and spoon vegetable mixture on top. Sprinkle remaining stuffing on top. Bake until brown at 350° for 30 minutes.
Beat together for 1 minute the first 4 ingredients. Add all other ingredients and beat for 1 minute or until well blended. Bake in 3 (8-inch) pans for 25 to 30 minutes at 350°. Frost with the following frosting.
Mix all ingredients together and pour into uncooked pie shell. Bake at 350 degrees about 1 hour.
Mix all ingredients together except barbecue Fritos. Just before serving, mix in bag of barbecue Fritos.
Melt butter in a large frying pan. Add onion and apple. Saute slowly until onion is yellow. Add sauerkraut, 1 cup of wine, water, brown sugar, salt and pepper. Mix well with a fork. Cover and simmer 1 hour, stirring occasionally. Arrange frankfurters on kraut and add remaining 1/2 cup wine. Cover and simmer 15 minutes longer. Makes 4 servings.
Place broccoli in bottom of a greased casserole. Put chicken on top of broccoli.
Cream the oleo and sugar. Add eggs and mix well. Add salt and soda to milk, then add to creamed mixture. Add flour gradually. Chill for 1/2 hour. Roll out on floured board about 1/4 inch thick. Cut in desired shapes and bake on a greased pan at 350° for 15 to 20 minutes.
Mix well and keep in jar away from moisture. Add one or two tablespoons of powdered mix per cup.
Cook baby shells as directed, drain and rinse in cold water. Combine with cheese, eggs and vegetables. Blend salad dressing and pickle juice; toss with shells and vegetable mixture.