HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in remaining ingredients; mix well. Press onto bottom and sides of 9-inch spring-form pan. Chill. Combine chocolate and cream in double boiler. Cook, stirring constantly, over simmering water until chocolate is melted. Stir in vanilla; keep warm. Combine cream cheese and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in chocolate mixture; mix well. Pour over crust. Bake at 325° for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill; garnish with strawberries and powdered sugar.
Sift together flour, salt, cinnamon and baking soda and set aside. Combine in a bowl the sugar, butter and eggs. Beat until creamy. Gradually blend flour mixture with milk; add creamy mixture. Stir in rolled oats, Nestle butterscotch morsels, raisins and chopped nuts (if desired). Drop by well rounded tablespoonfuls onto a greased cookie sheet. Bake at 350° for 14 to 16 minutes. Makes 4 dozen 3-inch cookies.
Saute onions in butter. Cook rice in water about 5 minutes and drain. Add rice to onions, cheese and milk. Bake at 325° for 1 hour in 2-quart baking dish. Stir once or twice during baking. Top with cheese about 20 minutes before done.
Place the meat in a slow cooker. Toss with flour, salt and pepper. Add the remaining ingredients and stir to mix well. Cover and cook on low for 10 to 12 hours (or on high for 4 to 6 hours). Stir before serving. Yields 6 servings.
Mix chicken, sour cream, cream cheese, celery, onions, manicotti shells together. (The shells can be cooked in the chicken broth.) Put the Cheese Whiz on top (optional). Bake for 1 hour at 325°.
Mix the dry mustard with 1/3 cup water. Let stand 25 minutes. In another pan, mix together the cornstarch, salt, 1/3 cup water and sugar. Cook slowly for 5 minutes; cool. Add mustard mixture to pan; stir. Yields 1 cup.
Slice beef across the grain into very thin strips. In skillet, over medium-high heat, in hot oil cook beef and garlic until beef is browned. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low. Cover, simmer 5 minutes or until vegetables are tender. Serve over noodles. Yields 4 servings. Recipe may be doubled. Prep time: 10 minutes; cook time: 20 minutes.
Mix oil, salt, dill weed and dry mix together. Pour over crackers, mix and stir. Do not refrigerate.
Brown ground beef; drain. Pour in large pot. Add all ingredients and simmer slowly. Serves 12.
Cook first 3 ingredients in olive oil in a Dutch oven over medium-high heat, stirring until ground beef crumbles; drain. Return mixture to Dutch oven; stir in tomato sauce, chili powder and chocolate kiss. Cook over low heat 15 minutes, stirring occasionally. Add kidney beans; cook until thoroughly heated. Garnish if desired.
Combine ingredients in large skillet. Cover and cook over medium heat about 35 or 40 minutes or until cabbage is done enough to suit your liking.
Pound in 1 teaspoon salt and pepper. Place in shallow baking dish. Top with mushrooms, onions and tomato sauce. Cover and cook at 350° for 1 1/2 hours. Uncover, cook 15 minutes more, basting occasionally. Spoon sauce over meat. Serves 8, 172 calories.
Mix sugar, flour, Crisco and eggs in mixing bowl until it is creamy and smooth. Beat about 8 to 10 minutes. Add vanilla and lemon flavoring. Mix well, about 1 minute. Pour into a slightly greased angel food cake pan. Bake for 1 hour at 350°. If cake is not brown, bake about 10 minutes longer, until it is firm and brown.
Melt chips, peanut butter and butter. Pour over cereal. Stir until coated. Sprinkle powdered sugar over and toss to coat.
Preheat oven to 475°. Spray a nonstick cookie sheet with cooking spray or wipe lightly with vegetable oil. Combine bread crumbs, Parmesan cheese, salt and pepper on a sheet of wax paper. Quarter zucchini lengthwise and slice each spear in half to make shorter. Place spears in plastic bag; add oil and water. Close bag and shake until spears are lightly coated with oil. Roll spears in crumb mixture until lightly coated. Arrange spears in a single layer on pan. Bake, uncovered, in oven for 7 minutes or until spears are browned and tender-crunchy.
Peel avocado and cut into chunks. Mash with a fork, adding juice. Add remaining ingredients.
Place apples in unbaked shell. Mix other ingredients and pour over apples; add pecans to top. Bake at 400° for 10 minutes and 350° for 50 minutes.
Mix brown sugar, white sugar, oil, eggs, Toasties and oats. Mix together flour; sift soda, baking powder and salt. Add to flour and other mixture. Add coconut and vanilla. Drop by teaspoon or make into round balls and flatten with finger. Bake at 350° until lightly brown.
Mix sugar and cinnamon together. Decore and slice apple. Slice with hole in middle of slice. Place on grill to cook al dente. Cut loaf in half. Apply butter to bread. Sprinkle cinnamon and sugar. Place the bread on the grill to toast. After apples are cooked and bread is toasted, place cheese on bread. Allow cheese to melt. Place cooked apple on cheese. Take Hershey bar. Melt in microwave. Swirl over apples.
Cook bacon or ham. Beat eggs; pour in hot skillet with oil. Add cheese slices. Crumble bacon. Dice peppers and onions and add. Cook until eggs bubble and hold together. Then fold one side over other. Cook until done. Do not overcook or burn.
Same as my Spaghetti, except substitute Ro-Tel tomatoes and the whole tomatoes for the 16-ounce whole tomatoes.
Place ground beef, onion, salt and pepper in a skillet until done and slightly brown. Drain grease. Place ground beef mixture into a large pot. Add remaining ingredients. Cook about 2 hours, stirring often.
Core apple. Place in baking dish. Fill center of apple with brown sugar, margarine and cinnamon. Pour water 1/4 inch into the baking dish. Bake at 375° for 30 to 40 minutes or until apple is tender.
In 2-quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil, stirring over medium-high heat, stirring constantly, until reaches 260° (about 5 minutes). Remove from heat. Stir in baking soda quickly, but thoroughly.
Remove yolks from eggs; put into a sieve over a bowl. Place rings of white on buttered bread. Sieve egg yolks and ends of whites. Mix sieved eggs, cream cheese, mayonnaise, mustard, salt and vinegar. Beat until smooth.
Brown hamburger and place in crock-pot. Add remaining ingredients. Add more water if everything is not covered. Turn heat to low and let cook for 6 to 8 hours. You can serve "as is" for soup or add thickening to make stew. Great recipe if you are going to be gone all day or need to leave a meal for loved ones.
Cream oleo with sugars, add eggs, sift flour, salt, soda and baking powder together. Add to creamed mixture. Add orange slices, nuts, oats	and coconut. Mix all ingredients together and drop by teaspoon on greased cookie sheet. Bake at 350° for about 8 to 10 minutes. Makes 8 dozen.
Fry bacon; add zucchini. Cover and simmer 5 minutes. Add remaining ingredients and pour into a 1 1/2-quart casserole. Bake 30 to 35 minutes at 375°.
Mix the first 3 ingredients together; spread in a 9 x 13-inch pan. Bake at 350° for 8 minutes. Cool. Cream the eggs, margarine, vanilla and powdered sugar. Beat for 15 minutes, no less. Spread mixture on cooled crumb mix. Put bananas on top of mixture. Layer with pineapple and Cool Whip. Sprinkle pecans and cherries on top of Cool Whip. Refrigerate overnight.
Combine and put into a well-greased 9 x 5 x 3-inch pan. Spoon catsup over loaf. Cook at 350° for 1 1/2 hours.
Mix dry ingredients first, then add wet ingredients. Add chocolate chips, pecans and oats last. Bake on 350° for 8 minutes. Great!!
Brown sausage, onion, green pepper and garlic until browned. Add tomatoes, tomato paste, water, oregano and pepper. Add cooked pasta. In a 3 qt. casserole dish put 1/2 noodle mixture, top with 1/2 cheese and rest of noodles. Bake 350 for 35 minutes, top with rest of cheese bake 5 minutes longer.
Cut potatoes into quarters. Combine flour, cheese, salt and pepper in a bag. Remove potatoes from water and put in bag and shake, coating potatoes well with mixture. Melt butter in a 13 x 9-inch baking pan. Bake at 375° for 1 hour, turning once during baking. Done when golden brown.
Beat eggs for 1 minute. Add sugar and shortening and beat for 1 minute. Add milk and vanilla, alternating with sifted flour and dry ingredients. Turn out on floured surface (need to be floured well). Roll out 1/2-inch thick. Cut out and decorate as desired. Bake in a 350° oven for approximately 8 minutes or until light brown.
Fry together ground beef, sausage, onions and peppers. Drain. Add beans, tomatoes and seasoning mix. Cook rice separately and mix with other ingredients. Serve with salsa, if desired.
In a large bowl, toss together pineapple, apple, celery, grapes, walnuts and kiwi. In a small bowl, stir together the mayonnaise or salad dressing, yogurt and honey. Fold gently into fruit mixture. Cover and chill for 2 to 24 hours. Serve on lettuce leaves, if desired.
Cook macaroni in boiling water 20 minutes. Drain and rinse in cold water. Cook carrots, celery and onion in 6 cups water until tender. Add tomatoes, tomato sauce, salt, pepper and cooked macaroni. Simmer 20 to 30 minutes. Makes approximately 14 cups, 82 calories per cup.
Mix together hamburger, onion, sugar, salt and pepper, and brown. Cook noodles according to package directions. Add soups, and noodles to hamburger mixture. Layer hamburger mix in casserole pan with cheese in between layers. Bake at 350 degrees for 30 minutes.
Place onion slices in unbaked pie shell. Mix together the milk, eggs, salt and pepper. Pour egg mixture over onion rings. Top with about 3/4 inch of grated sharp Cheddar cheese. Bake at 350° for 25 minutes.
Brown first 3 ingredients in a skillet. Pour in a baking dish and stir in soup. Bake at 350° for 1 hour.
Mix first 3 ingredients. Cut in shortening; add buttermilk all at once. Mix just until moistened, the batter will be very wet. Let sit about a minute or two. Put about a cup of flour (same kind) in another pie pan. Spoon biscuit dough into plate of flour. (I use ice cream dipper sprayed with Pam.) Flour hands; shape biscuits, shaking off most of flour. Put into round 8-inch cake pan that has been sprayed with Pam. Crowd together. Bake at 475° for 15 minutes. When done, brush on melted butter. Let cool on a wire rack or eat immediately!
Line with foil a sheet cake pan. Place whole graham crackers on foil, close together. Bring other ingredients to a boil (it will be thick, but keep stirring). After mixture boils, remove from heat and pour mixture over graham crackers. Bake 10 minutes at 350°. Score while warm.
Combine ingredients in a small bowl. Covered, sauce will keep several days in the refrigerator. Makes about 2/3 cup. For maintenance diet, allow 3 tablespoons.
Brown ground beef in skillet, adding 2 teaspoons red pepper while cooking. Drain. In a bowl, mix eggs, cream of corn, milk, corn meal, red pepper and salt. Pour 1/2 of batter in a greased skillet. Place a layer of ground beef, then add 1 chopped medium onion. Next, layer cheese and add remaining batter on top. Bake at 350° until golden brown, approximately 45 to 60 minutes.
Heat peaches. Melt butter and pour into casserole dish. Mix sugar, flour and milk together. Pour into dish over butter. Spoon peaches into batter. Pour juice in. Bake in preheated 350 degree oven for 25-30 minutes.
Mix cream cheese with a small amount of milk to soften; spread over bottom of crust. Put half of the berries on top of cheese covered crust. Mash rest of berries and bring to boiling point. Mix sugar and cornstarch together; add to mashed berries. Cook 10 minutes, stirring occasionally, until cornstarch is smooth. Cool and pour over fresh berries in pie shell. Place in refrigerator until very cold. Cover with slightly sweetened whipped cream before serving. Save a few big berries for the top of each slice of pie. Local berries are essential for this pie. California ones just won't work.
Brown ground beef and onions. Drain. Add mushroom soup, cream cheese, milk, ketchup, salt and pepper. Stir often until cream cheese is melted. Pour in baking dish and bake for 20-25 minutes at 350 degrees. If using biscuits on top, bake until brown.
Microwave vegetables in casserole dish 9 minutes on High. Season with margarine, salt, pepper, garlic and Italian seasoning; set aside. Mix together croutons and margarine. Press into a 9-inch pan. Bake 8 minutes at 375°. Construct pie. Sprinkle 3/4 cup of cheese on crust. Add vegetables. Sprinkle remaining cheese on top. Beat eggs and add milk; stir. Pour over the pie. Bake 35 to 40 minutes at 375°. A real crowd pleaser!
In a large bowl, dissolve yeast in warm water, not hot. Set aside. Heat milk, sugar, salt and margarine to lukewarm and then add this to the yeast mixture. Stir in small amounts of both flours and the raisins and mix to form a stiff dough. Turn onto a floured surface, knead 10 minutes, adding extra flour as needed. Shape into ball. Place in bowl sprayed with nonstick spray. Turn dough over to coat. Cover with plastic wrap loosely. Let rise in a warm place for 1 1/2 hours.
Blend cream cheese and sour cream. Reserve 1/2 cup berries and syrup for garnish. Add remaining berries and syrup to cheese mixture. Pour into crust. Freeze firm. Remove from freezer 5 minutes before serving. Garnish with strawberries and syrup.
Combine sugar, cornstarch, salt, corn syrup and water in pan. Cook and stir until thickened. Add gelatin and blend. Cool. Put berries in cooled shell. Spoon gelatin over berries. Chill thoroughly. Serve with whipped cream.
Preheat oven to 400°. Grease a 13 x 9-inch pan. Combine brown sugar, pecans, cinnamon and cereal. Set aside. Prepare cake mix using water required on package; add sour cream and eggs. Place 1/2 batter in bottom of pan; cover batter with 1 1/2 cups cereal mixture. To the remaining cereal mixture, add 2 tablespoons butter. Crumble over batter. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool.
Mix together; spread and pat into a 13 x 9 pan. Bake at 350° for 15 minutes. Remove.
Cook sweet potatoes with skins on until soft peel and mash. Add sugar, salt, melted butter and rich milk. Beat eggs well and add to mixture. Pour in a buttered baking dish and top with marshmallows. Bake at 350° for 45 minutes. Serves 6.
Cream margarine. Gradually add sugar, beating well. Add flour and beat until smooth. Add eggs; beat until combined. Stir in buttermilk and vanilla. Beat well. Pour filling into pie crust. Bake at 400° for 5 minutes. Reduce oven temperature to 350° and bake an additional 45 minutes or until set.
Mix beans and pepper juice (add some chopped pepper if desired) together in a bowl. Mix 2/3 of taco seasoning in it, too. Spread mixture in a dish or tray bottom (round plate like pizza looks great). Mix 1/3 of taco seasoning with sour cream and spread over bean mixture. Sprinkle the cheese and onion and tomato on top as desired. Olives or mushrooms can be added if desired.
Soften cream cheese; add ingredients (except 1 cup pecans). Chill. Roll in remaining pecans.
Brown beef and onions; drain off excess fat. Add remaining ingredients. Simmer 30 minutes, stirring occasionally. In 13 x 9-inch baking dish, spread 1 cup meat sauce. Layer, a layer of lasagne noodles, 1 cup sauce and cheese that has been shredded, 1/3 of Mozzarella and Parmesan. Repeat until all has been used. Bake at 350° for 40 minutes. Makes 6 to 8 servings
Sift sugar and flour together in large mixing bowl. Put oleo, Crisco, water and cocoa in saucepan. Put on stove and bring to high boil. Stir into flour and sugar mixture. Put eggs, soda, cinnamon, buttermilk and vanilla into a bowl. Mix, then add to mixture. Bake in shallow pan for 20 minutes at 400°.
Dissolve gelatin in cold water; stir in hot water. Add sugar and salt; stir until dissolved. Blend in orange and lemon juices. Chill until mixture begins to thicken. Fold in grapes, fruit and nuts. Put into a 5-cup bowl or mold. Oil bowl or mold before putting in mixture. Chill until firm.
Brown ground beef in skillet, stirring to crumble; drain. Add barbecue sauce and onion; stir well. Set aside. Separate biscuits and place 1 each in muffin cups or muffin pan, pressing up sides. Spoon meat mixture evenly into biscuit cups. Sprinkle with shredded cheese. Bake at 400° for 8 minutes or until golden brown. Yield: 10 servings.
Coat chicken strips with flour, salt and pepper mixture. In a large skillet over medium-high heat, add oil and cook chicken until lightly browned. Add broth, wine, artichoke hearts and ham; heat to boiling. Reduce heat to low; cover and simmer for 5 minutes. Stir in peas. Cook for 5 minutes more or until chicken is tender. Sprinkle with parsley. Makes 4 servings. Serve with rice.
Cover bottom of 9 x 13 dish with 1 can crescent rolls. Brown sausage (1 pound mild and 1 pound hot). Drain well. Mix sausage, cheese and eggs together. Spread on top of rolls. Put second can of crescent rolls on top of mixture. Bake at 375° for 30 minutes.
Heat oven to 350°. Grease two 9 x 5 x 5-inch loaf pans. Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Blend in dry ingredients, nuts and raisins. Bake in prepared pans for 65 to 75 minutes or until a toothpick comes out clean.
Mash bananas and combine with all other ingredients. Preheat oven to 375°. Grease muffin tin and fill 12 slots. Bake for 22 minutes; remove muffins from tin and cool thoroughly before storing.
Heat to boiling the water, butter and salt. Add flour and then eggs, one at a time, until mixture is thick and shiny. Place 1 tablespoon of mixture on greased sheet 2 inches apart. Bake at 400° for 25 minutes. When cool, slit a small opening in the side. Fill with pudding or whipped cream.
Dissolve jello in boiling water. Combine juice and water. Add to jello and stir. Refrigerate until slightly thickened. Add apple and celery, mix well. Refrigerate until set.
Melt butter in a 9 x 13-inch pan. Pour fruit over batter. Mix flour, sugar and vanilla. Pour in small amount of milk until smooth. Pour mixture over fruit. Bake 30 minutes or until brown in 400° oven.
Mix milk and pudding until it begins to thicken. Let set in refrigerator for a few minutes; then add condensed milk, sour cream and Cool Whip. Mix well. Layer wafers, bananas and pudding mixture. Pour chocolate syrup randomly over layers; then sprinkle nuts over it. Repeat layers. Refrigerate until ready to serve.
Cream together the oleo, sugar and eggs. Combine remaining ingredients and bake for 1 hour at 375° in angel food cake pan. Quick bread.
About 1 hour before serving: In 6-quart saucepot, cook spaghetti as label directs; drain. Return spaghetti to saucepot; keep warm. Meanwhile, in 2-quart saucepot or pan over medium heat in 3 tablespoons hot butter or margarine, cook onion until tender, stirring occasionally. Stir in flour until blended. Gradually stir in milk, mushrooms with liquid, bouillon, salt and pepper. Cook, stirring constantly, until mixture is slightly thickened. Remove pan from heat; stir in cheese.
In a saucepan, combine sugar, milk, butter and cocoa. Bring to a boil for 1 minute. Remove from heat. Stir in peanut butter, vanilla, oats and salt. Drop by teaspoonfuls on wax paper to set.
Mix together to make crumbs the flour, sugar and butter. Take out 1 cup of crumbs and put aside for topping. Put 1 teaspoon baking soda into milk; hold over mixture. Stir to make foamy and then pour into crumb mixture. Add vanilla. Mix together. Pour mixture into well-greased pie pans. Top with crumbs. Bake at 350° for 1/2 hour.
Mix Jell-O and pineapple tidbits together and bring to boil. Set aside to cool. When cool, mix Cool Whip, cottage cheese and chopped nuts together. Stir into jello mixture. Put into container. Chill overnight.
Mix oil, sugar and eggs together. Mix dry ingredients together and add to above mixture. Stir in milk. Bake at 350° for 30 minutes. Serve with raisins, brown sugar and milk if you want.
Combine sugar, milk and butter in a large heavy saucepan. Heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft-ball stage; remove from heat. Add remaining ingredients; stir vigorously until well blended. Pour into greased 13 x 9 x 2 pan. Cool. Cut into squares.
Microwave margarine in a 4-quart bowl or casserole on High for one minute or until melted. Add sugar and milk; mix well. Microwave on High 5 minutes or until mixture begins to boil. Stir after 3 minutes. Gradually stir in chocolate pieces until melted. Add remaining ingredients; mix well.
Mix 2 cups of the cookie crumbs, 1/4 cup of sugar and margarine in 13 x 9-inch pan. Press firmly onto bottom of pan. Refrigerate. Beat cream cheese and remaining 1/4 cup sugar in bowl until smooth. Stir in half of the whipped topping. Spread over crust. Stir boiling water into jello in bowl for 2 minutes or until dissolved. Mix cold water and ice cubes to make 1 1/2 cups. Stir into jello until slightly thickened. Remove any ice. Spoon over cream cheese layer. Refrigerate for 3 hours or until firm. Spread remaining whipped topping over jello. Sprinkle with remaining cookie crumbs. Decorate with assorted rectangle-shaped sandwich cookies to resemble a graveyard. You can also decorate cookies with icing and add candy corn and pumpkins.
Line cupcake pans with liners. Place a vanilla wafer in bottom of each liner. In small bowl beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners 3/4 full with mixture. Bake in preheated 375° oven for 15 to 20 minutes. Top with filling.
Cook and drain sausage, place back in skillet. Add cream cheese to sausage over medium heat. Add Rotel tomatoes and cook until all are blended. Serve with tortilla chips.
Combine lemons and water in a large stockpot over medium-high heat. Bring to a boil. Reduce heat to medium. Strain fruit mixture, reserving liquid. If necessary, add additional water to reserved liquid and sugar in stockpot over medium heat; stir until sugar dissolves. Increase heat to medium-high and bring to a rolling boil. Add pectin. Stir until dissolved. Bring to rolling boil again and boil 1 minute longer. Remove from heat. Skim off foam. Tint to desired color. Pour into jars and seal; then put into a hot water bath for 10 minutes.
Mix all together and put in pie shell. Bake at 350° for 35 to 40 minutes. Spoon off any grease which collects on top.
Drain pineapple; combine juice, sugar, flour, eggs and butter. Cook over medium heat slowly until thickened, stirring frequently. Cool thickened sauce; add drained pineapple, marshmallows and bananas. Keeps well in refrigerator. It is also good with sliced strawberries.
Cook sausage in a large skillet until browned, stirring to crumble meat; drain. Add next 8 ingredients; pour into lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 30 minutes. Uncover, stir and bake an additional 30 minutes, uncovered. Let stand 10 minutes before serving. If desired, garnish with mushrooms and bell pepper strips. Yield: 10 to 12 servings.
Melt margarine in pie pan. Mix all other ingredients. Pour into 9-inch pie pan. Bake about 30 minutes at 350°.
Cut apples in half and core. Make pie dough and roll out in portions sized to wrap around each half of an apple. Place 1/2 apple in center with 1 tablespoon sugar and 1 tablespoon butter and sprinkle with cinnamon to taste. Wrap dough around each apple half and place in large pan. Mix 1 cup sugar, 1 tablespoon cinnamon, 2 cups water and 1/2 stick oleo and bring to boil. Let cool for a few minutes and then pour over apples. Bake at 350° until crust browns.
Mix first 6 ingredients. Add to flour and baking powder mixture. Blend well. Bake in an 11 x 17-inch cookie sheet at 350° for 20 minutes. Remove from oven and spread peanut butter across top. Refrigerate until completely cool. Top with 12 ounces of melted Hershey bars. Refrigerate again until chocolate is set. (Melt chocolate bars in microwave on low setting.)
Mix all ingredients together and pour into graham cracker crust. Freeze. Thaw 10 minutes before serving.