HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, beat cream cheese with electric mixer until creamy. Beat in eggs, evaporated milk and red pepper. Stir in spinach, ham and onion. Pour into frozen pie crust, salt and pepper to taste. Bake in a preheated 350° oven on a baking sheet, 50 to 60 minutes, until knife inserted in center comes out clean.
Stir dry ingredients together. Cream shortening and sugar. Add eggs and mix until smooth. Add dry ingredients alternately with bananas. Stir (do not beat). Bake in preheated 350° oven for about 1 hour. Makes 2 loaves.
Mix crushed pineapple, Cool Whip, cottage cheese and mandarin oranges together well. Then sprinkle dry Jell-O over this and mix well. Chill.
Thaw bread dough and cut into 8 slices. Cut each slice into thirds. Put pieces into greased Bundt pan. Mix pudding mix, brown sugar, cinnamon and chopped pecans together. Spread mixture over top of bread slices. Cut up butter and drop around on top. Cover with dish towel and let set on counter all night.
Melt chocolate and butter together.	Meanwhile, beat eggs; add vanilla and mix in powdered sugar. When butter and chips are melted (bubbly hot), add to egg and sugar; mix well. Add 1 cup chopped nuts if desired. Pour into a	buttered 9-inch square dish. Cut into squares. May be frozen.
Add hamburger meat, corn, other vegetables and potatoes to tomato puree and tomato paste. Add picante sauce and Ro-Tel sauce. Simmer until it has cooked down slightly. Serve in bowl with shredded cheese sprinkled on top.
Combine sugar and vinegar in saucepan and bring to a full boil over medium heat until sugar is dissolved. Mix remaining ingredients in a large, glass dish. Pour vinegar mixture over sauerkraut mixture. Let stand 24 hours in refrigerator. This will keep for 3 to 4 weeks in refrigerator. Very good with pork dishes or as a relish on hot dogs or hamburgers.
Cook rice as per directions on box. Combine the ingredients and bake for 50 minutes at 350° or until bubbly. Serves eight.
Cook macaroni. Combine meat, onions, green pepper, peas, milk and beaten eggs in a 9 x 9-inch baking dish. Add macaroni. Last add powdered cheese packet. Stir and bake at 375° for 30 to 35 minutes. Can save some of powdered cheese to garnish top of casserole.
Grease a 1 1/2-quart casserole. Fill with thin layers of chili beans, onion and corn chips. Have chili on the top layer. Sprinkle with cheese. Bake at 400° for about 45 minutes or until heated and browned. Serves 4.
Heat butter, honey and mint in saucepan until butter melts. Add carrots and simmer for about 8 minutes until carrots are glazed.
Beat the first 4 ingredients well. Sift the dry ingredients 3 times and add to the first mixture. Add the apples and pecans. Bake in a prepared 10-inch tube pan at 325° for 1 1/2 hours.
Put cloves of garlic in bottom of jars, then pack okra. Bring to boil the vinegar, water and spices and pour over okra. Seal jars and process in boiling water bath for 10 minutes.
Mix all together. Form small meat balls. Bake on cookie sheet at 375° for 25 minutes.
Bake venison, onion and water until tender. Salt and pepper to taste. After baking, remove all grease from meat juices. Cool.
Mix the cream cheese and salsa in pot over medium heat on stove. Stir until cheese is melted and mixed with salsa. Grab your favorite bag of chips and enjoy.
Mix together cake mix, water, oil and eggs. Place in a 9 x 13-inch greased pan. Mix together sugar, cinnamon, chocolate chips and coconut; sprinkle on top of cake mix. Bake at 350° for 30 to 40 minutes.
Mix well the oleo, sugar and flour. Spread in 9 x 13-inch pan and bake 20 minutes at 375°; cool. Combine cream cheese and powdered sugar; mix well. Prepare Dream Whip and combine with cheese mix. Spread over crust. Spread pie filling over cheese mix. Chill.
Cook rice. Mix other ingredients with rice. Bake 1 hour at 325° with lid on Pyrex bowl. Freezes well. (You can cut this in half.)
Cut up celery, onions, carrots and cabbage. Bring water to boiling and add ingredients, except rice. Cover and boil slowly for 15 to 20 minutes, until vegetables are almost tender. Add rice. Lower heat and cook about 25 minutes longer until rice is tender. Makes 6 servings, 1 cup each.
Cream shortening and sugar until fluffy. Add egg yolks, 1 at a time, beating thoroughly after each one. Sift dry ingredients together 3 times and add alternately with milk and vanilla to cream mixture. Fold in stiffly beaten egg whites. Pour into pans and bake in a moderate 350° oven until tests done. If butter is used, omit salt. Ice with favorite icing.
Combine all ingredients and simmer for 4 hours. Meatballs can be made of hamburger, onion and garlic and added to sauce to simmer.
Over hot (not boiling) water, combine chocolate morsels, corn syrup, shortening and water. Stir until morsels melt and mixture is smooth. Remove from heat but keep mixture over hot water. Dip pretzels into mixture to coat evenly. Place pretzels on wire rack. Chill in refrigerator until coating sets. Remove from refrigerator and let stand at room temperature until surface dries (about 1 hour).
Combine 3/4 cup sugar and water and bring to a boil. Remove from heat and stir in cornstarch. Blend to a smooth consistency with small amount of water. Cook until thick and clear, preferably in double boiler. Add salt to egg whites. Beat until stiff. Add sugar and vanilla, beating until creamy. Pour cornstarch mixture over egg whites, beating constantly. Cool and pour into baked pie shell. Spread whipped cream over pie and sprinkle with chocolate shavings.
Mix sugar, oil and eggs. Beat. Add cinnamon, ginger, baking powder, baking soda, salt and vanilla. Stir. Add pumpkin. Mix. Add flour. Mix. Drop by tablespoons and bake at 350° until done.
Cook potatoes until tender. Mix next 4 ingredients. Add 1/4 cup cheese, 3 tablespoons green onion, skim milk, parsley, salt and pepper. Stir into potatoes. Put into 2-quart shallow 12 x 7 1/2 x 2-inch casserole. Bake, uncovered, in a 350° oven for 30 minutes. Sprinkle on remaining cheese. Bake 5 more minutes. Sprinkle on green onions. Serves 10.
In a small bowl, mash salt and garlic to a paste. Stir in oil, lemon juice and seasonings. Place lamb on rack in a shallow roasting pan. Rub entire surface with herb mixture. Roast at 325° for 30 to 35 minutes per pound, about 2 1/2 to 3 hours, or until meat thermometer registers 175° to 180°; baste often. Stand 5 to 10 minutes before carving.
Combine soups, onion and wine together. In an 11 1/2 x 7 1/2-inch greased Pyrex baking dish, layer the tortillas, cream mixture, peppers, cheese and chicken. Bake at 350° for 30 minutes.
Heat butter and oil in large skillet. Add onions, garlic, 1/2 tsp. salt and bay leaf. Saute 5 minutes. Add eggplant, 1/2 tsp. salt; stir and cook covered 10 minutes. Add mushrooms, spices, peppers, tomatoes and paste. Mix well. Simmer 10 minutes. Add Marsala and parsley, cover and simmer 15-20 minutes. Just before serving mix in parmesan. Serve over pasta.
Melt butter in large saucepan over low heat. Add marshmallow and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add Rice Krispies; stir until well coated. Using butter spatula or waxed paper, press mixture evenly into buttered pan. Cut into squares when cool.
Cook and stir hamburger and onion in skillet until hamburger is light brown; drain. Stir in remaining ingredients, except buns. Cover and cook over low heat 10 to 15 minutes. Fill buns with meat.
Mix flour and lard together until consistency of corn meal. Mix egg, water, vinegar and salt together and add to flour mixture. Mix well. Roll out on floured board. Mixture will be soft, but easy to manage. Makes two 9-inch pies. Fill with favorite fruit filling.
Dice cucumber. Put all ingredients in blender. Blend until smooth. Store in refrigerator several hours or overnight.
Place vegetables in a large casserole and pour oil over them. Bake 45 minutes in a 400° oven. Stir 3 to 4 times to keep vegetables coated with oil. During this time put mushroom soup in a pan; dilute with juice from dinner cuts and 1/2 cup water. Cut dinner cuts in 1-inch cubes and add to vegetable mixture. Stir well and bake at 325° for 1 hour or until vegetables are done. Salt may be added as desired.
Brown meat, celery and onion; drain. Mix in soup and soy sauce. This much can be done and refrigerated until ready to bake. Add noodles, but save some for topping, mixed vegetables and mushrooms. Place in a large casserole dish or a 9 x 13-inch pan. Top with remaining noodles. Bake 1 hour in 350° oven.
Salt and pepper chicken breasts. Mix remaining ingredients and place in 1 1/2-quart casserole dish. Bake in 350° oven 45 minutes. Serve over rice or in pastry shells. Serves 4.
Heat flour and milk until a paste. Cream margarine and Crisco. Add to flour mixture. Add sugar, a little at a time. Looks like whipped cream. Store in cool place (refrigerate).
Mix well and use like salt. I use this also to boil crawfish. Use on all meats, seafoods and poultry.
Cook and drain broccoli. Saute onion in butter until transparent. Combine broccoli, onion, eggs, cottage cheese, salt and cornbread mix. Pour into lightly greased 9 x 13-inch pan. Bake at 375° for 50 minutes or until golden brown. Cut into squares. Serves 12.
Heat oven to 350°. Grease 2 round pans. Drain peaches, reserving juice. Add enough water to juice to make 1 1/4 cups. Prepare cake mix, using juice instead of water. Bake and cool as directed. Cut peaches into bite size pieces. Mix yogurt and whipped topping. Fold in peaches. Fill layers with half of the peach mixture. Spoon remaining peach mixture over top of cake. Refrigerate 2 hours or until chilled.
Cream margarine, cheese, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Sift 2 cups flour with baking powder and add slowly to creamed mixture. Combine remaining 1/4 cup flour with cherries and 1/2 cup pecans. Fold into batter. Sprinkle remaining pecans into bottom of a well greased (no flour) tube pan. Pour in batter and bake at 325° for 1 hour or until done. Cool in pan 5 minutes, then remove to finish cooling.
Sift flour with spices. Cream sugar and shortening. Add eggs; beat until fluffy. Add molasses and vinegar. Stir in dry ingredients. Add more flour to make soft dough. Roll out on floured board. Put on greased cookie sheet. Bake 8 to 10 minutes at 350°. Makes 100.
Cook spinach and onion according to package directions. Drain well, pressing out excess liquid. In a bowl, combine eggs, cheeses, salad dressing, margarine and garlic powder. Stir in spinach and muffin mix. Cover and chill 1 hour or until easy to handle. Shape into 1-inch balls. Arrange on baking sheet. Cover and chill until serving time. (Or place in a freezer container; seal, label and freeze.)
Melt milk chocolate in top of double boiler over hot (not boiling) water. When melted, beat until smooth. Meanwhile, combine heavy cream and half and half in small saucepan; heat to scalding. Remove from heat; let stand until temperature is about 130°. Add warm cream to melted chocolate at once. Beat until smooth and well blended. Remove from heat; add vanilla and let cool. When cool, beat with electric mixer until candy is light and rather fluffy. Let stand in refrigerator until firm. When firm, roll a teaspoonful of candy into a ball in palms of hands. Dip immediately into melted chocolate with dipping fork and place on wax paper to dry. When ready to package, use small candy cups for each individual piece. Makes 36 to 40 (2 pounds).
Cream butter and sugar. Add beaten eggs and vanilla. Add dry ingredients with water to egg mixture. Stir in kraut. Bake in 2 large pans, greased and floured. Bake at 350° for 30 minutes.
Combine with 3 cans of milk, Velveeta cheese, garlic powder and Tabasco sauce. Cook over medium heat and stir often until cheese is completely melted. Takes about 20 minutes if you cube your cheese into 2-inch squares.
Line an ungreased pie plate with crust, fluting edges as desired. Do not prick crust. Set aside.
Cut hot dogs, bacon slices and cheese slices in half. Fry bacon until done, but not real crisp. Wrap half slice bacon and half slice cheese around half hot dog. Flatten biscuit. Lay wrapped hot dog in center of flattened biscuit. Pull edges up around and pinch together. Stick toothpick through to keep from coming open while baking.
Mix together; put this mixture on a well greased cookie sheet and pour over it a 12 ounce bag of melted chocolate morsels. Refrigerate for 15 minutes. Remove. Slice into squares. Leave in pan and put back into refrigerator. Serve cold.
Cut chicken in serving pieces and sprinkle with salt and pepper. Melt the butter in large frying pan or Dutch oven. Add the onions and place the chicken over onions. Cover. Cook over low heat for 10 minutes. Peel and chop tomatoes, then combine with paprika and stir lightly. Cook 10 minutes. Mix cream with soda and pour over chicken. Cook for another 35 minutes. Remove chicken, strain the sauce and pour over chicken.
Combine and pour over chicken. Bake at 325° for 1 1/2 hours. Serve over rice or noodles.
Cream together cream cheese and sugar. Mix together pineapple, strawberries, bananas and pecans. Add to creamed mixture. Fold in Cool Whip. Freeze.
Spread 1 1/2 cups cheese over croutons in 9 x 13 pan. Spread browned and drained sausage over cheese. Mix eggs, milk, salt and mustard together and pour over top of mixture in pan. Cover and refrigerate overnight.
Dissolve jello in 1 cup hot water. Add candy to 1/2 cup boiling water and stir to dissolve. Add enough water to make 1 cup of liquid. Add to dissolved jello and cool until partially set. Add remaining ingredients and pour into individual molds or ring mold. Chill until firm. Serve on lettuce. Serves 6.
Mix all ingredients the night before using, except pineapple. Use deli style turkey (buy in chunk and cut up or use leftover turkey). Canned pineapple can be used. Be sure to drain very well!!! Serves 4.
Mix all ingredients together and blend in blender until creamy. Cool and pour over spinach, mushrooms, boiled eggs and cooked bacon.
Melt butter; add brown sugar and salt. Mix well. Add Karo; mix. Bring to a boil while stirring. Boil 2 minutes. Add condensed milk. Bring to a boil again. Boil 12 to 15 minutes or 234°. Pour into buttered 9 x 13-inch pan.
Mix oil and sugar, add egg and beat well. Stir in molasses. Sift in dry ingredients. Roll in 1-inch balls and dip in sugar. Bake at 350° for approximately 10 minutes.
Combine first three ingredients. Place 3/4 of the mix in a buttered 9 x 13-inch pan. Spread ice cream on crumbs. Sprinkle rest of crumbs on ice cream. Place in freezer. Cut in squares and serve with a cherry.
Preheat oven to 350°. In a large bowl, combine chicken, soup, olives, green chilies and sour cream. Add 1/2 cup enchilada sauce. Mix thoroughly. Spread mixture evenly in each tortilla. Roll. Continue procedure with each tortilla. Place in baking dish. Cover with remaining enchilada sauce. Spread Jack cheese evenly over enchiladas. Cover with foil and bake at 350° for 30 minutes or until cheese is completely melted. Serve with refried beans and small salad.
Mix cake according to directions on the box. Add evaporated milk to cake mix. Bake half of batter for 15 minutes. While waiting, unwrap caramels and place in a heavy saucepan. Add 1/3 cup evaporated milk. On medium heat, melt caramels. Pour caramel sauce on cake that was baked, spread chocolate chips evenly over this and place pecan halves on this. Pour on remaining batter and bake an additional 25 to 30 minutes.
Cream all of the ingredients together. Put in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Wash and salt chops. Dunk in flour on both sides. In a pan, put about 1/2 cup oil. Heat. Take floured chops and brown on both sides, one by one. When all 12 chops are browned, put them all back in pan. Add about 1 cup water and put lid on. Turn heat to low and simmer them until done. Add more water if necessary. Saute onion in about 1/4 cup oil. Add salt, paprika and black pepper. If you wish, add 1 red pepper, diced, and some chopped parsley leaves. Now add 2 tablespoons sour cream. Stir; it will be like a sauce. Add a beef bouillon. Put the clean, sliced mushrooms in and with low heat, cook until almost done, about 1/2 hour. At the end, take 1 tablespoon flour and put in a cup. Fill up with water while stirring so no lumps will occur. Take flour and water and pour in mushrooms to thicken sauce. Cook for a little while. Remove pork chops from pan and pour mushroom sauce over it. Serve with mashed potatoes or rice.
Cook bacon. Remove from pan and crumble. Cook onions in bacon fat until tender. Add rice, tomatoes, seasonings and crumbled bacon. Cook on low heat about 35 minutes, stirring well. Stir with fork several times while cooking. Check after 15 minutes and add water, if needed.
Drop by teaspoon on cookie sheet. Bake at 350° for 10 minutes. Makes approximately 4 1/2 dozen.
Combine almonds, sugar and cinnamon. Place 8 sheets of phyllo (one at a time) in bottom of 8 x 14 x 2-inch pan, brushing each with melted butter. Sprinkle generously with nut mixture. Place 2 butter sheets of phyllo on top. Sprinkle with nut mixture; add 2 butter sheets. Continue layering nut mixture and phyllo dough until all nut mixture is used. Place remaining phyllo sheets on top, buttering each sheet before placing in pan. With a sharp knife, cut Baklava into small diamond shapes. Place a pan of water on lower shelf in preheated 300° oven. Bake Baklava on middle shelf for 3 hours, making sure water pan is always full. Remove from oven and pour cool syrup over pastry.
Brown meat and drain excess fat. Add chopped onion, taco seasoning, Ro-Tel tomatoes and salsa to meat. Simmer 15 to 20 minutes. Pam oblong baking dish. Divide number of flour tortillas it will take to cover mixture in dish. Spread cream cheese on tortillas, using whole package of cheese. Spread 1/2 meat mixture in dish. Cover with cheese topped tortillas, cheese side up. Sprinkle with olives and green chiles. Cover with additional tortillas. Cover with rest of meat mixture. Sprinkle liberally with Jack cheese. Bake at 350° for 30 to 40 minutes. Remove from oven. Let set 10 to 15 minutes. Cut in squares and serve with chips.
In large bowl, combine all ingredients, except whipped cream; mix well. Fold in whipped cream. Fill 2 1/2-inch foil cups; cover. Or put in fancy glass bowl. Cover. Freeze 6 hours or until firm.
Combine molasses, sugar, butter and vinegar. Cook, constantly stirring slowly until mixture reaches 260° or candy hard ball stage. Remove from heat and pour into greased pan or platter. When cool enough to handle, butter hands and pull until light golden color. Cut in 2-inch strips and let harden. Wrap individually in wax paper and refrigerate. If you like nuts, can also be added before putting into platter.
Will need muffin pan. Heat oven to 375°. Spray muffin pan with nonstick spray (Pam). Place the bologna slices in the muffin pan to form a cup. Break 1 egg into the center of each bologna "cup". Pour 1 teaspoon milk over each egg. Sprinkle lightly with salt, pepper and paprika. Bake uncovered at 375° for 15 to 20 minutes or until eggs are set.
Blend cornstarch and sugar; combine with water in saucepan. Cook until thick, about 3 to 5 minutes. Remove from heat; add gelatin. Allow to cool, but not completely cold.
Combine sauerkraut, sausage, dressing and parsley in a 10 x 6-inch glass dish. Cover and microwave on High 6 to 8 minutes. Sprinkle cheese and pepper over top and microwave on High 1 1/2 minutes.
Beat together eggs, sugar and vanilla. Add flour, butter, baking powder and milk. (Result is a thin cake batter.) Pour into large greased cookie sheet. Bake at 350° for 15 to 25 minutes. While cake is hot, spread peanut butter over cake. Allow to harden in refrigerator. Melt chocolate and spread on top. Allow to harden in refrigerator.
Line 13 x 9-inch dish with crushed Doritos. In a separate bowl, mix chicken, mushroom soup, chicken soup, broth, Ro-Tel tomatoes and taco seasoning. Pour over Doritos. Top with the cheese. Bake, uncovered, at 350° for 35 minutes.
Preheat oven to 375°. Combine all ingredients in a medium-size bowl and mix well. Shape into balls and place on a nonstick baking sheet. Bake 35 minutes until browned. Makes 4 servings.
Combine butter, Romano, flour and chicken base in medium saucepan. After butter melts add half and half cream and bay leaves. Bring to a boil, stirring constantly. When alfredo starts to boil add sherry. Serve over fettucine.
Blend margarine, sugar and vanilla. Add eggs. In separate bowl, combine flour, cocoa, baking powder and salt. Stir into sugar mixture slowly until all mixed. Spread in greased 8-inch pan. Bake in 350° oven for 20 minutes or until center is done. Cool and cut.
Heat milk and soften bread in it. Mix all ingredients together. Bake in well-greased pan for 35 to 40 minutes at 350°. Let stand in pan 10 minutes before serving.
Combine all ingredients and stir until the sugar is dissolved. Warm over the stove top (do not boil). Serve warm.
Dissolve gelatin in hot water. Add apple juice and pineapple juice. Serve hot. Do not overheat fruit juice. Yields 25 servings.
Reserve 1 cup dry cake mix. Combine remaining cake mix, chopped nuts and butter in medium bowl. Blend with pastry blender until crumbly. Press on bottom and sides of 2 buttered and floured 9-inch pie plates.
Blend well. Sprinkle thoroughly with humor. Season with consideration, respect and pride. Spread over a lifetime and serve generously.
Preheat oven to 375°. Melt chocolate and butter in medium saucepan. Gradually blend in sugar and flour, stirring constantly. Remove from heat. Blend in egg yolks, one at a time. Beat well after each addition. Stir in vanilla.
Mix together first 4 ingredients. Then mix together rest of ingredients and add to first mixture. For bread, grease and flour two 8 x 5-inch loaf pans, bake at 350° for 1 hour and remove from pan immediately. For muffins, grease or line two muffin pans (12 cup) with baking paper cups. Bake 25 minutes. Makes about 2 or 2 1/2 dozen muffins.
Preheat oven to 450°. Separate biscuits from two cans of biscuits. At center top of ungreased baking sheet, place a biscuit, then make two rows of 2 below, then two rows of 3 and two rows of 4 biscuits, making "tree" shape as you go along. Final biscuit is made into oval and placed at center bottom of base. Bake 10 to 12 minutes or until golden brown. Frost while hot with light green powdered sugar glaze. Put large whole maraschino or candied cherries in hollows where biscuits come together and cherry halve on edges and at peak of tree. Sprinkle with green colored sugar.
Cook broccoli until tender, drain. Mix all ingredients and pour into baking dish. Bake about 15 minutes at 350°. Top with Cheddar cheese crackers.
Brown meat; drain off fat and add vegetables and seasonings, also tomato sauce. Blend cheeses together. Spoon 1/2 of cooked noodles into greased casserole. Cover with cheese mixture. Pour meat sauce over all. Bake 30 to 35 minutes at 350° or until bubbly.
Mix the first 6 ingredients well. Spread chopped pecans on top; drizzle with melted butter. Bake for 20 minutes at 350°. Serve with crackers of your choice.
Butter a baking dish or skillet. Arrange a layer of apples in dish; sprinkle with 1/2 cup brown sugar. Add rest of apples. Top with crumbs made by working together butter, 1 cup brown sugar, flour and nuts. Bake 45 minutes in a 375° oven. Serve warm with whipped cream.
Saute onion in oleo; set aside. Mix vegetables, rice, soup and cheese. Add onion mixture and 1/2 can water. Put in casserole. Bake at 350° for about 45 minutes. Stir halfway through baking time.
Measure into mixing bowl the flour, sugar, Crisco, salt and 2/3 cup milk. Blend by hand or with mixer at medium speed for 2 minutes. Now stir in baking powder. Now add eggs, 1/3 cup milk and 1 teaspoon vanilla. Blend by hand or in mixer at medium speed for 2 minutes until the batter is smooth and thin. Pour into pans which have been rubbed with Crisco and lined with heavy paper. Bake in two 9-inch round cake pans. Bake in a preheated 375° oven for 25 to 30 minutes or until done. When cool, frost with chocolate or white icing.