HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Combine cream cheese, sugar, lemon juice, vanilla and salt until well blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet. Pour in filling. Bake for 35 to 40 minutes or until knife inserted in from the edge is clean.
Combine and mix well cake mix, eggs and margarine. Add and mix well coconut, walnuts, corn flakes and oats. Drop by teaspoon 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 12 minutes.
Mix all ingredients and pour into uncooked pie crust. Bake at 350° for 30 to 35 minutes until done.
Rub soft butter into sugar. Add milk and vanilla. Mix thoroughly and roll in desired shapes. To melt chocolate, cut into small pieces and melt slowly in top of a double boiler. Coat candies with melted chocolate and allow to harden.
Combine first 7 ingredients in a bowl. Slowly stir in evaporated milk and blend well. Fill 6 (5 or 6 ounce) heat-proof custard cups with cream brulee mixture. Place filled custard cups in a shallow baking pan and add hot water to fill pan 1-inch deep. Bake in preheated 325° oven for 50 to 55 minutes, until knife inserted in center of custard comes out clean. Refrigerate cooled custard for 2 to 3 hours until set and well chilled.
Grease a deep 3-quart casserole dish. Dip uncooked tortillas in chicken broth and alternate layers of tortillas, boned chicken pieces, onion, green pepper, cheese and chili powder. Top with mushroom and chicken soups mixed with tomatoes and green chilies. Bake for 45 minutes at 350°. Serves 8 to 10.
Melt chocolate and water in double boiler. Remove from heat. Beat in egg yolks, vanilla and sugar. Fold in beaten egg whites. Cut cake into 3 layers. Spread chocolate mixture in between, on sides and on top of all layers. Refrigerate until set, approximately 1 hour. When set, cover with whipped cream on top and on sides.
Melt butter in large pan. Add rest of ingredients; bring to boil on low heat. Boil soft ball. Pour over corn and thoroughly mix. Put in 9 x 13-inch pan. Bake at 200° for about 20 minutes, stirring 2 or 3 times while baking.
Cream sour cream and cream cheese until well blended; adding a couple tsps. of milk if necessary. Add minced onion, garlic powder and beef. Place in oven-proof dish. Sprinkle with chopped nuts and bake at 350 degrees for 30 minutes.
Preheat oven to 350°. Mix cake mix with 1/2 can of milk and melted margarine. Press 2/3 of this mixture into a 9 x 13-inch pan. Bake for 12 minutes. While in oven, melt chopped caramels with other half of can of milk. Pour this over the cooked cake mixture and sprinkle peanuts and chocolate chips over caramels. Sprinkle remaining cake mixture on top. Bake for 8 minutes. Cool and cut into squares.
In skillet, melt butter. Add beef and onions. Brown well and drain. Place meat mixture in pie shell. Sprinkle grated cheese over meat. In another bowl, mix remaining ingredients, then pour into pie shell. Bake for 30 to 35 minutes at 350° until knife comes out clean.
Mix together pecans, flour, sugar and butter. Spread on a 9 x 13-inch pan. Bake at 350° for 20 minutes, stirring often. Cool and crumble. Spread half the crumbs in a 9 x 13-inch pan. Slice ice cream and place slices on top of crumbs. Pour ice cream sauce on top of ice cream and top with rest of the crumbs. Freeze. Cut in squares to serve. (Use any flavor of ice cream and sauce.)
Melt candy bars and 1/2 cup butter in saucepan over low heat. Cream remaining 1/2 cup butter and sugar in mixer bowl until fluffy. Add eggs, one at a time, beating well after each addition. Add soda and sifted flour alternately with buttermilk, beginning and ending with flour mixture and beating well after each addition. Stir in melted candy, vanilla and pecans. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes. Cool. Invert onto serving plate. Yields 12 to 24 servings.
Boil chicken breasts with salt and pepper. When done, pull off bone and chop. Spread rice over bottom of dish. Moisten with broth from chicken. Spread chopped chicken over rice. Mix soup and milk. Pour over chicken. Toss dressing with melted butter in 1 cup broth. Spread over top of soup mixture. Bake 30 minutes at 350°.
Cook bacon; drain and crumble into small pieces. Mix rest of ingredients in large bowl, then mix 1 cup mayonnaise and 1/4 cup sugar and stir into mixture.
Brush chicken with 1/4 cup butter and season lightly. Bake in a shallow dish at 375° for 25-30 minutes. For sauce, saute vegetables in 1/4 cup butter until soft but not brown. Add wine, salt, pepper and sugar and heat to boiling. Let boil for 10 minutes. Blend small amount of flour with water and stir quickly into sauce to thicken. Stir sauce constantly. Add pan drippings from chicken to sauce. Lower heat and stir in cream. Do not let boil. Pour sauce over chicken breasts. Enjoy!
Oil bottom of casserole dish. Sprinkle 1 cup rice on bottom of dish. Chop one small onion, 2 stalks celery and a small can pimento on top of rice. Add 1 can cream of chicken soup, 1 can cream of celery soup and 2 small cans of chicken. Salt and pepper to taste. Pour 2 1/2 cups water on top. Bake at 350° for 30 minutes or until rice is done.
Brown chicken; place in bottom of large casserole dish. Add both cans of soup plus 2 cans water (or enough to cover chicken). Add rice and stir together. Bake at 375° for 40 to 45 minutes. Serves 6.
Heat beans, but not to a boiling point. Drain well. Add chopped vegetables and French dressing. Toss lightly and serve immediately.
Thaw potatoes for 30 minutes. Mix all ingredients in large bowl. Pour in 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Combine all ingredients, but flour; blend well. Add 5 cups flour; beat until smooth with a wooden spoon. (Very important to beat until little bubbles can be seen in dough.) Let rise once; beat down with wooden spoon. Pour out on well floured board. Do not knead; just pat out or roll to thickness desired. Let rest. Cut out your doughnuts, dinner rolls or cinnamon rolls.
Empty can of soup into saucepan. (Do not add water.) Bring soup to a boil; stir in rice (measure with soup can). Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
In a skillet, heat oil over medium heat. Saute onions until tender. Remove and set aside. Brown beef and pork together. Drain. Combine onion, meat, potato and seasonings. Line pie plate with pastry. Fill with meat mixture. Top with crust. Seal and flute edges. Make slits on top crust. Brush with egg, if desired. Bake at 375° for 30 to 35 minutes or until golden brown. Bon appetit. Yields 6 to 8 servings.
Season roast to your taste. I use garlic and onion to stuff it. Place in a large Dutch oven. Add chopped onion and a can of cream of mushroom soup. Sprinkle Worcestershire sauce over the top and cover. Place in 200° to 250° oven before work. At supper time, it is done to perfection with wonderful gravy.
Combine all ingredients in a large saucepan. Simmer for 1 hour.
Combine sugar, syrup and water; cook slowly until it reaches 236°. Add nuts and salt; cook until temperature reaches 295°. Add butter and soda; remove from heat.
Prepare dates, candy and nuts by cutting up finely and roll in a portion of the flour. Cream butter with the sugar. Add eggs, one at a time, and blend well. Add buttermilk. Stir together the remaining ingredients and add to mixture. Fold in dates, nuts and orange slices. Add coconut. Bake at 250° for 3 hours. Leave cake in pan and frost with the Orange Slice Frosting.
Beat eggs slightly; add remaining ingredients except butter. Mix well; pour into greased 1 1/2-quart casserole. Pour butter over top and bake about 1 hour and 15 minutes at 350°. This freezes well.
Combine all sauce ingredients and simmer 20 minutes, stirring frequently. Baste quartered rabbits generously with sauce and grill over charcoal. Turn every 5 minutes and baste heavily each time. Meat should be ready to fall off the bone in 30 to 40 minutes. Serve with corn on the cob, cole slaw and fresh rolls. Serves 6 to 8.
Mix ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper and Worcestershire sauce. Gently shape into 1-inch balls. Bake meatballs on broiler pan (not touching) at 375° for 20 minutes. Heat chili sauce and jelly in saucepan, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer, uncovered, 30 minutes. Makes about 5 dozen appetizers.
Cook frozen broccoli and cauliflower together in boiling water until tender; drain. Stir in condensed soup, cheese spread and 1/2 the onions into the drained vegetables. Turn vegetable mixture into a 1-quart casserole. Bake in a 350° oven for about 20 minutes. Sprinkle with remaining onions atop and bake for 5 minutes more. Makes 6 servings.
Parboil chicken and broccoli (in separate pans) for 20 minutes. Remove chicken from bones; cut into chunks. Layer chicken and broccoli in buttered 13 x 9-inch casserole. Combine soup, mayonnaise and lemon juice. Pour over chicken and broccoli, spreading to edges of pan. Sprinkle cheese over all. Combine bread crumbs and cheese; sprinkle over casserole. Bake at 350° for 30 minutes.
Combine sugar and water in small saucepan. Cook over medium heat, stirring constantly until mixture boils and sugar is dissolved. Remove from heat. Add mini chips; stir until melted. Continue until glaze is desired consistency.
In a bowl whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill at least 3 hours. Just before serving, spread with whipped topping and drizzle with chocolate syrup.
Chill milk in freezer until almost frozen solid and whip. Add lemon juice and rind, beating all the time. Continue beating, adding the sugar slowly.	Crush the crackers and cover the bottom of	a cake pan. Save about 1 cup of the crackers for later. Spoon the mixture over your crust and top with remaining crackers.
Cook bottom layer until almost done. (If not cooked, crust will be doughy.) Add your choice of filling. Mix Bisquick as directed for biscuits. Cover the top completely. Bake until top crust is golden brown.
In a double boiler, melt caramels, margarine and water. When melted, add nuts. Drop by spoonfuls onto buttered waxed paper or a buttered cookie sheet. Allow to cool and harden.
Combine all ingredients. Melt teaspoon butter in 6-inch skillet. Pour 1/2 cup mixture in skillet. Cook until set. Brown on edges. Turn and brown on other side. Serve with cooked rice.
Line 9 x 13-inch pan with whole graham crackers. Melt margarine and mix with sugar. Add beaten egg to canned milk. Mix with margarine and sugar. Bring to a boil, stirring constantly. Add nuts, coconut and graham cracker crumbs to mixture and pour over graham crackers in pan. Put layers of whole crackers on top.
Blend margarine, sugar, eggs. Add cocoa, baking powder and salt, then vanilla and finally flour and nuts. Pour into greased, but not floured pan and bake until toothpick inserted in center comes out clean.
In large saucepan, melt margarine. Saute butter and celery 5 minutes or until almost tender. Add broth, potatoes and carrots. Cover; simmer 15 minutes, until vegetables are tender. Add tomatoes with liquid and remaining ingredients. Simmer, uncovered, 20 minutes.
Heat chocolate chips and water on low heat, stirring constantly, until melted. Add milk and liquor. Serve warm or cool on ice cream, cake, fruit or cheesecake.
In a saucepan, heat through the beans and the can of tomatoes, add salt to taste. In a skillet, heat the oil; add flour and brown, making a smooth paste. Add slowly to bean mixture to thicken. Cook through until heated.
Prepare bow tie pasta; rinse and drain. Let cook and set aside. Rinse and drain asparagus, then cut into 1/2-inch sections. Set aside. Rinse and drain hearts of palm. Cut into slices about 1/4-inch thick. Set aside. Rinse and drain artichoke hearts and section like a pie into 6 or 8 sections. Set aside. Cube cheese and set aside. Combine vegetables, cheese and pasta in bowl. Mix oil and vinegar and spices to taste. Sprinkle over salad. Toss lightly. Enjoy!
In medium bowl, mix honey, soy sauce and ginger. Coat wings with mixture; allow to marinate in refrigerator for 2 hours. Bake in preheated 350° oven for 30 to 40 minutes. Serves 8.
Place ingredients in large container with lid or may use blender. Blend well; refrigerate unused portion.
Mix together all ingredients and drop by spoonfuls on ungreased sheets. You can crisscross with fork. Bake at 350° for 8 to 10 minutes.
Combine all ingredients in a 1 1/2-quart casserole dish. Bake at 400° for 45 minutes. Reduce heat to 350° and bake for 10 minutes. Keep warm at 200°. Serves 6 to 8.
Mix well. Drop onto greased cookie sheet. Bake at 350° until golden brown.
Arrange nuts in a shallow pan; add 2 teaspoons butter. Cook until brown at 325°. Remove from pan; cool. Melt 1/4 cup butter in the pan. Beat egg whites until moist peaks form. Combine sugar, salt and cinnamon; fold into egg whites. Stir nuts into mixture. Spread them out over the melted butter, forming 1 layer. Bake at 350° for 40 minutes.
Whisk together mayonnaise, mustard and dill. Mix in buttermilk. Cover. Chill 1 hour. Serve over salmon or any fish or vegetable. Makes 1 1/4 cups. Store in refrigerator.
Take out a large pitcher or bowl, measuring cups, spoon, ice cube trays and glasses. Mix each flavor Kool-Aid with 2/3 cup sugar and 4 cups water. Pour into separate ice trays. Freeze. To serve, put 1 cube of each flavor in a tall glass and fill with 7-Up or Sprite.
Beat together cream cheese and sugar until creamy. Blend in Cool Whip. Pour int graham cracker crust. Top with cherry pie filling (1 can cherry pie filling tops both pies). Chill at least 3 hours before serving.
Use large shallow greased metal baking pan. Scrub the potatoes and have oven preheating to 425°. Melt the butter or margarine and combine with the onion, salt and pepper. Let stand on warm burner while slicing potatoes. Do not peel the potatoes (the skin adds texture). Slice up to 1/4-inch thick or as thin as you like. Arrange the slices in a shallow pan which has been generously greased with shortening. Brush the melted butter mixture on potato slices and bake, uncovered, for 1 hour, reducing oven temperature if necessary, part way through baking time. Serve with catsup or sour cream. Bake at 425° (at least for the first half hour, then reduce temperature if necessary).
In mixing bowl, beat together mashed banana, peanut butter, eggs, vanilla and butter until creamy. Add flour, baking powder and nutmeg. Beat well. Stir in chopped peanuts. Drop by rounded teaspoonfuls on lightly oiled cookie sheets. Press each cookie with back of a fork and again in opposite direction. (Wet fork with cold water occasionally to avoid sticking.) Bake at 375° for 5 to 8 minutes or until lightly browned. Cool on wire racks. Makes 2 to 3 dozen light, soft cookies.
Grease casserole well. Spread rice in casserole and add water. Place chicken breasts on rice. Cover with onion soup, mushroom soup, parsley and sprinkle with paprika. Bake at 350° for 2 hours.
Mix margarine, brown sugar and oats together. Bake in greased jelly roll size baking sheet with 1-inch side for 15 minutes at 350°. Remove from oven. Spread with peanut butter while still warm. Melt chocolate chips in double boiler and spread over peanut butter. Cool in fridge. Cut into bar size pieces.
Prepare linguine according to package directions. In a large skillet, heat oil; add shrimp and garlic. Stir and cook for 5 to 7 minutes. Add hot linguine, Parmesan cheese, dill, salt and pepper. Toss well to coat linguine. Add a little butter or milk if needed to make creamy.
Combine eggs, bread crumbs, deviled ham, salt and pepper. Add beef and mix well. Shape into bite size meatballs. Bake at 375° for 12 to 14 minutes. Cool and remove from pan. (Can be frozen at this point.) When ready to serve, combine pie filling, apple juice and vinegar. Heat through. Add meatballs and simmer. Keep warm. Add more juice if mixture becomes too thick.
Preheat oven to 350°. In large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can of French fried onions. Pour into shallow 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Sprinkle remaining cheese and onions across top and bake, uncovered, for 5 minutes. Makes 6 servings.
Mix like pie crust. Pat in ungreased 8-inch square pan. Bake at 350° for 15 minutes.
Soak wheat in 2 cups of water for 4 hours. Cook until desired tenderness. Meanwhile, cook honey with water and add poppy seed; add nuts. Serve cold with the wheat.
In a 1-quart pan, mix chicken broth and cornstarch until smooth. Cook over high heat, stirring frequently until it comes to a boil. Reduce heat and simmer. Stirring constantly, pour beaten egg in thin stream into simmering broth. Stir in green onions and serve.
Fry meats separately. Drain on paper towels. Put meats back in skillet. Add spices and cheese until cheese is melted. Spoon onto party rye. Place on cookie sheets and place in freezer until frozen. Once frozen, you may place them in storage bags and put back into freezer until ready to serve.
Peel and cut in medium size pieces. Cook in boiling water, with 1 tablespoon salt added, until soft. Mash with hand masher to coarse consistency. Add butter. Salt and pepper to taste.
Mix and pour into greased glass dish. Bake at 350° for 45 minutes. Remove from oven and top with grated cheese (about 2 cups). Bake 15 minutes more.
In the top of a double boiler over medium heat, blend hot water with mayonnaise, stirring, until thoroughly heated. Add lemon juice and stir to mix well. This sauce may be served with broccoli, asparagus, cauliflower or other vegetables. Makes 1/2 cup. Serves 8 (1 tablespoon per serving).
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in a medium bowl with a wooden spoon until creamy and well blended. Mix in flour and oats. Stir in chocolate chips. Drop dough by rounded tablespoonfuls.
In top of a double boiler, mix sugar, salt and flour. Stir in milk, egg yolks. Cook until slightly thickened. Stir in peanut butter and cook until thick. Add vanilla. Cool, pour into baked pie crust. Add meringue.
First scoop out inside of a watermelon so it is empty. Then mix all ingredients in it.
Combine vegetables, parsley flakes, salt, pepper, water and bouillon cube. Simmer for 15 to 20 minutes until tender. Mix milk and flour; add to hot vegetables. Heat and stir until boiling and thickened. Cube cheese; add to soup. Stir until melted.
Chop up tomatoes, onion, peppers and cilantro. Add lime juice. Add 1/4 teaspoon salt and 1/4 teaspoon sugar. Refrigerate before serving.
Cut meat into inch squares. Brown meat in oil, stirring often, for about 20 minutes. Add onion and crushed garlic during last minutes of browning. Add other seasonings, tomato puree and 1/2 cup of the water. Cover and simmer until meat is tender, about 1 hour, stirring occasionally and adding remaining water gradually as liquid evaporates. Add chopped sweet peppers and cook 15 minutes longer. Serve hot over noodles, rice or whipped potatoes.
Place all vegetables in food chopper. Mix other ingredients. Cook over medium heat for 1 hour or until done. Seal in jars.
Add drained tuna, peas, soup and milk. Mix well. Add chips. Mix again. Cover baking dish and bake at 350° for 1 hour. May microwave if you like for 15 minutes on High. Stir and microwave another 15 minutes.
Beat eggs. Add pinch of salt, sugar, vanilla and carton of cream. Put dasher in the ice cream can. Pour ingredients into can. Fill the container 2 inches from the top. Put container in hot water in a deep well to get warm. When the mixture is warm, add rennet tablets. Turn dashers 1 time. Let set in warm water 10 minutes, then pour in your ice cream tub. Put ice and ice cream salt in the tub. Turn until frozen. Delicious!
To each quart of water allow 2 ounces of whole black pepper. Procure the walnuts while young; be careful they are not woody, and prick them well with a fork. Prepare a strong brine of salt and water (4 pounds salt to each 1 gallon of water). Add the walnuts and set 9 days. Change the brine every third day, drain them off and put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days. Have dry jars ready, put in the walnuts, do not quite fill the jar.
Mix all ingredients. (I usually mix the buttermilk and soda together before pouring into other ingredients.) Bake at 450° until brown on top.
In medium size bowl, mix together eggs, tomato sauce, spices, Worcestershire sauce and oats. Stir in onion and green pepper. Add turkey and turkey sausage to mixture and mix in well. Press mixture into a 9 x 13-inch pan (spray pan with nonstick spray). Bake, uncovered, in preheated 375° oven for 1 hour and 15 minutes.
Preheat oven to 350°. Beat eggs; add oil and beat together. Add sifted dry ingredients and mix well, then add grated carrots or zucchini. Lastly, add the nuts and/or raisins. Bake in a greased and floured 9 x 13 x 2-inch cake pan for 40 minutes or until done. Top with a Cream Cheese Frosting. It's delicious!
Mix oil, sugar, eggs and vanilla. Add flour, baking powder and salt. Add chocolate chips and nuts last. Spread in 9 x 13-inch pan. Bake 30 minutes at 350° or until light brown. Cool in pan. Cut in bars.
In saucepan, mix sugar, cocoa, salt and water. Place over medium heat. Boil 15 minutes. Cool. Add vanilla.
Thaw and drain spinach. Mix spinach, sour cream, onion soup mix and chopped artichoke hearts together. Place in casserole; cover with bread crumbs. Bake 30 to 35 minutes at 350°.
Blend shortening, salt and vanilla. Add sugar and cream well. Add eggs and beat well. Add flour and baking powder (which have been sifted together) and blend. Add oatmeal, nuts and pineapple and blend. Drop on cookie sheets. Bake at 350° for 15 to 18 minutes.
Combine margarine, sugar, cocoa, salt, milk and vanilla in a sauce pan. Cook 5 minutes, stirring constantly. Stir in peanut butter. Remove from heat. Add oats and mix well. Drop from a teaspoon onto waxed paper. Let cool.
Brown meat. Add salt, garlic and pepper. Simmer 10 minutes. Add tomato sauce, tomatoes and spaghetti sauce. Mix and simmer 30 minutes. Boil noodles according to directions and drain. Alternate layers, sauce, noodles, Ricotta and Mozzarella cheese. Sprinkle Parmesan cheese on top. Bake at 375° for 20 minutes.
In large bowl, mix all ingredients with hands (butter hands for easier mixing). Place in 9 x 13-inch loaf pan and refrigerate. Decorate top with pecan halves.
Stir milk, sugar and yeast to a batter and let stand overnight; in the morning, add sugar, butter, eggs, nutmeg, cinnamon, raisins and brandy. Brown sugar is much better than white for this kind of cake and it is improved by dissolving a half-teaspoon of soda in a tablespoon of milk in the morning. It should stand in the greased pans and rise some time until quite light before baking.
Melt margarine; stir in flour and salt. Add sugar and vanilla. Beat in eggs, one at a time and stir in Carnation milk. Pour into a 9-inch unbaked pie crust. Bake at 400° for 10 minutes. Turn down to 250° and bake for 30 to 50 minutes.
Mix corn and flour with a wire whisk. Add other ingredients and mix. Bake in a buttered dish for 1 hour in 325° oven. Serves 6.
Cook the manicotti according to directions for parboiling. Mix together remaining 5 ingredients. Stuff tubes with cheese mixture.
Cut marshmallows in quarters. Melt them in 1/4 cup grapefruit juice. Cool to room temperature. Add remaining 1/4 cup juice to sections. Whip cream. Fold cooled marshmallows, grapefruit and cream together. Pour into baked pie shell. Allow to set about 3 hours. Sprinkle coconut over pie just before serving.
Pre-heat oven to 350°F. Beat 1 cup sugar, shortening, egg, vanilla, and orange rind together. Add orange juice. Stir in flour, soda, and salt. Shape dough into walnut-size balls. Combine 1/4 cup sugar with cinnamon. Dip balls in the sugar-cinnamon mixture and place each on a baking sheet. Flatten with bottom of a glass dipped in additional sugar. Bake 10-15 minutes or until delicately browned.
Mix ingredients just before serving. Pour over ice or frozen ice ring. Makes 12 to 15 servings.
Combine lemon juice, mustard, garlic, salt and pepper. Whisk in olive oil. Marinate fillets for 30 to 60 minutes. Grill 5 to 6 minutes per side.