HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together sugar, butter, mashed potatoes and eggs. Add cocoa, cloves, cinnamon, nutmeg and baking powder. Mix in milk and flour. Add nuts. Bake 1 hour and 10 minutes at 350°.
Combine all ingredients in medium saucepan. Heat to boiling, stirring constantly, then simmer, uncovered, stirring often, about 15 minutes or until thickened.
Toss cheese with flour. Add half and half, eggs, ham and seasonings. Mix well. Pour into pastry shell. Bake at 350° for 55 to 60 minutes or until set. Makes 6 servings.
Cream butter and honey. Sift together flour, soda and spices. Mix in wheat germ. Combine dry ingredients with creamed mixture. Chill 1 hour. Roll on floured board about 1/8 inch thick. Cut out with cookie cutter. Bake on greased cookie sheet at 350° for 8 to 10 minutes. Cool on rack and spread with frosting.
Mix Cool Whip and flavored yogurt in an electric mixer until well blended. Pour mixture, divided equally, into both 9-inch pie shells. Garnish with fresh fruit or nuts. Freeze 2 to 3 hours. Serve frozen.
Puree in food processor. Place in baking pan. Warm in oven until juice separates from cheese at side of dish. Bake at 350° for 10 to 15 minutes. Serve with fresh French bread pieces.
Mix jello powder with cottage cheese. Then mix drained, crushed pineapple and oranges together. Add to jello and cheese mixture. Fold in Cool Whip. Chill and serve on a bed of lettuce if desired.
Heat pineapple in saucepan (juice and fruit). To this, add jello; stir and mix well. Cool. Add buttermilk. Mix well. Fold in Cool Whip and nuts.
Combine and shape into 1 1/4-inch size balls. Place on cookie sheet. Bake at 400° for 15 minutes. Makes 2 dozen.
Place all ingredients in large saucepan. Add water and chicken broth. (May need to add more water or broth to cover vegetables.) Bring to the boil and simmer 25 to 45 minutes or until vegetables and beans are tender.
Grease a 9 x 9-inch pan. Place ingredients in pan in layers as listed. Pour cold water slowly. Melt the margarine and dribble over all. Bake for 1 hour at 350°. Cake is good warm or cold. May serve with ice cream or whipped cream.
Saute bacon; remove from pan. Saute onion in bacon grease; remove. Brown beef. Return bacon and onion to pot. Add seasonings, broth, wine and green pepper. Bring to a boil; simmer, covered, 2 hours. Add vegetables. Cook 30 minutes more. You may thicken the juices, if preferred, before serving.
Combine dates and water; bring to a boil. Simmer 5 minutes; cool. Set aside 2 tablespoons date mixture for frosting. Beat in egg, sugar and buttermilk. Stir together flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Melt together peanut butter, chocolate chips and oleo or butter. Drizzle over the Wheat Chex in a large bowl; mix, then add powdered sugar, added slowly and shake to coat.
Mix all ingredients; drop in greased muffin tins and bake at 400° for 20 to 30 minutes. May be kept in refrigerator for 1 week.
Boil chicken until done; remove from bone. Heat soups, broth and tomatoes in saucepan. Place in baking dish in layers the chicken, onion, Doritos chips and cheese. Pour soup mixture over layered chicken. Bake at 350° for 30 minutes.
Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonfuls onto greased baking sheets. Bake about oven center at 375° for 8 to 10 minutes or until evenly browned. Let stand on sheet 2 to 3 minutes; remove to wire racks to cool. Makes about 36 cookies.
Stir together noodles, mushrooms, chicken and soup. Put in baking dish. Slice butter across top of mixture. Sprinkle grated Parmesan cheese across top of dish. Bake in 350° oven for 1 hour. Double recipe for 9 x 12-inch dish.
Cream margarine and sugar until light and fluffy; add eggs, beating well. Blend in flour, vanilla and nuts. Spoon batter into well-greased and lightly floured 13 x 9 x 2-inch pan. Bake at 300° for 45 minutes. Cool and dust with powdered sugar, then cut into squares. Cookies will fall as they cool. Yield: 2 1/2 dozen.
Melt 1/2 cup butter and saute green onions. Add soup, salt, sour cream and cheese. Using 3-quart Pyrex pan, layer potatoes in pan evenly. Gently stir in sauteed mixture. Melt 2 tablespoons butter and mix in cornflake crumbs. Pour over top of casserole and bake at 350° for 1 hour. Serves 8 to 10.
Cream butter and sugar. Add eggs, milk and vanilla. Add flour and baking powder. Chill for 10 minutes. Roll and cut out. Bake at 375° for 6 to 8 minutes.
Spread apple slices in a well buttered 2 1/2-quart shallow baking dish (about 2-inches deep). In blender or food processor, combine cottage cheese, sugar, vanilla, cinnamon, eggs and half and half. Whirl or process until smooth. Pour mixture evenly over apples. Split cardamon pods, removing seeds (you should have about 1/2 teaspoon). Discard pods. Sprinkle seeds evenly over apple mixture. Bake custard at 350° for about 1 hour until apples are tender and top is golden brown. Serve warm or at room temperature with whipped cream, if you wish.
Brew 1-quart tea for 3 to 5 minutes, according to desired strength. Add sugar and stir until dissolved. Combine the rest of the ingredients to the tea and simmer.
Place all ingredients, except cornstarch, in Dutch oven or stockpot. Cook on medium until boils. Turn to low and simmer for at least 1/2 hour. Add cornstarch while stirring. Stew will thicken and be ready to serve. You may need to add water throughout cooking time.
Mix together. Pour in baking dish. Cover with crushed Ritz crackers. Bake 20 minutes at 350°.
Crush Oreos in blender until real fine. Place half into the bottom of an 8-inch flower pot. Save rest for top of dessert. Use mixer to blend Cool Whip, cream cheese, 10x sugar and butter. In another bowl, combine pudding, milk and vanilla. Beat until thick. Combine with cream cheese mixture and pour over crushed Oreos. Refrigerate until serving time, then sprinkle the remaining Oreos on top. Decorate with artificial plastic flower and gummy worms on top. Serve with garden trowel.
Cut chicken into serving pieces. Coat with mixture of flour, salt and pepper. Dip chicken pieces in mixture of egg and milk. Then roll in bread crumbs. Place chicken into oiled baking pan, skin side up. Make sure pieces are not touching. Dot with butter or margarine and bake 45 minutes at 350° until nicely browned. Do not turn. Drain fat. Pour Marsala wine over chicken. Cover with foil. Bake 5 to 10 minutes longer.
Line 9-inch square pan with graham crackers. (Break crackers if necessary.) Prepare pudding mix as directed on package. Let stand 5 minutes, then blend in whipped topping.
Saute onion in butter until tender, then add milk and cream cheese and heat and stir until well blended. Add other ingredients and heat thoroughly. Serve from chafing dish with Melba toast rounds.
Mix all the ingredients together. Turn into a loaf pan. Sprinkle with bread crumbs. Bake at 350° for 1 hour.
Preheat oven to 350°. Combine egg whites and salt in a large mixer bowl. Beat at medium speed until foamy. Add sugar gradually, beating at high speed until very stiff peaks form. Blend in vanilla. Fold in coconut and pecans gently. Drop by teaspoonfuls onto cookie sheets lined with baking parchment. Bake for 15 to 20 minutes or until light brown. Remove to wire racks to cool completely. Yields 1 1/2 dozen.
Melt 1/2 cup peanut butter in chocolate bar. Put chocolate in muffin pans; let set 20 to 30 minutes. Melt remaining peanut butter, then put on top of chocolate. Let cool.
Place breast halves between waxed paper and pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer onto warm serving platter. Add green onions, lemon-lime juice, parsley, brandy and mustard to pan. Cook 15 minutes, whisking constantly. Whisk in broth. Stir until sauce is smooth; whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.
Pour boiling water over All-Bran. Let stand until cool. Cream together oleo and sugar. Add eggs, one at a time. Combine flour, soda and salt; add to creamed mixture alternately with 1 3/4 cups buttermilk. Add the bran mix, then add 2 more cups dry All-Bran. Mix well. Cover. Refrigerate 24 hours. Do not stir! Fill muffin cups 1/2 full. Bake at 400° for 20 minutes. Mixture will keep 5 weeks. Makes 1/2 gallon. May add nuts, raisins and currants.
Combine sugar, syrup and vinegar in a 3-quart saucepan. Cook to a hard-crack stage (300°). Turn off heat and add soda, mixing quickly. Pour immediately into a greased 11 x 7 x 1 1/2-inch pan. Cool, then invert on a tray. Spread with melted chocolate. Break into chunks. Yields about 1 pound.
Boil chicken whole in 3 quarts of water with bouillon cubes. Mix all other ingredients together with enough stock to form into biscuit shaped patties. Place on cookie sheet and bake until solid and brown. Remove whole chicken from pot and place in oven to brown. Place baked stuffing patties in pot of broth where chicken was cooked. Simmer about 20 minutes or until softened slightly. Chicken may be sliced and served with stuffing as a side dish or combined in broth.
Brown hamburger. Drain. Season with salt and pepper. Add remaining ingredients. Cook on low in slow cooker all day.
Mix together well. Make log and roll in a mixture of 1 1/2 tablespoons chili powder and 1 1/2 tablespoons paprika.
Combine fruit, 1 tablespoon pudding mix, brown sugar and fruit syrup. Put in ungreased 1 1/2-quart round casserole or 8-inch square baking pan. Set aside.
Mix all dry ingredients in a separate bowl. In a large bowl, put oil, carrots, eggs, water and dates. Add dry ingredients and mix well. Add nuts last. Grease 2 loaf pans and bake for 1 hour in a 325° oven. This bread is very moist and freezes well.
Cook lasagna noodles in boiling, salted water according to package directions. Drain well. Cook onion and green pepper in diet margarine until tender. Stir in condensed soup, mushrooms, pimiento, skim milk and basil. Lay half the noodles in a 13 x 9 x 2 inch dish. Top with half the chicken, cheeses, and soup mixture. Repeat the process. Bake at 350° for 45 minutes. Top with remaining American and Parmesan cheese. Bake two minutes more or until cheese melts.
In a heavy saucepan, cook and stir butter over medium heat for 7 to 8 minutes or until golden brown. Pour into a mixing bowl. Add 3 cups confectioners sugar and orange juice. Beat until smooth. Add enough of the remaining sugar to reach spreading consistency. Spread frosting between filled cakes; frost top and sides of cake. Sprinkle with nuts. Store in the refrigerator. Yield: 12 servings.
Heat wieners, vegetables (with liquid) and soup. Serve over rice. Serves 4 to 6. (Six cups cooked rice.)
Preheat oven to 350°. Cream shortening and sugar. Add eggs and vanilla to mixture. Blend dry ingredients. Alternately add dry ingredients and milk. Roll dough to 1/2-inch and cut in desired shapes and sizes. Sprinkle with sugar. Bake for 8 to 10 minutes.
Three or four days ahead, with an electric mixer thoroughly combine Cheddar, cream cheese, garlic powder, pepper and Worcestershire sauce. Shape into 2 thin logs. On a wax paper, sprinkle chili powder. Roll cheese logs until thoroughly coated with chili powder. Wrap logs in wax paper, Saran Wrap or foil. Refrigerate 3 to 4 days to ripen. To serve, arrange logs on board, slicing some with assorted crackers nearby. Let guests help themselves. Leftovers keep well. Makes about 1 pound.
In covered container, shake oil, vinegar, parsley, salt, pepper and sugar. Halve avocados lengthwise; twist each half in opposite directions to separate. Remove pit. Drizzle dressing over halves in serving dishes. Makes 6 servings.
Melt butter in a 2-quart saucepan. Add sugar, syrup and water. Heat, stirring constantly to crack stage (300°). Watch carefully after 280°. Stir in coarse nuts right at 300°. Pour immediately into well-greased 9 x 13-inch pan. Scrape pan quickly and spread evenly in pan. Cool.
Mix all ingredients except vanilla. Bring to a boil. Simmer 1 minute. Remove from heat. Add vanilla. Beat until thick enough to spread. Spread on cake and cool. Cover and store in refrigerator (enhances taste).
Boil navy beans, soda and water to cover until tender. Pour off water. Put in baking pot or crock-pot and add remaining ingredients. Bake until tender and golden brown.
In a saucepan, pour salmon and liquid in pan. Remove black skin and bones. Add milk and butter. Heat on medium until just before boiling point. Serve with crackers and sprinkle top with grated cheese.
Cut chicken (skinless) to 1 to 1 1/2-inch wide; leave the length. Shake chicken in flour. Place chicken in 9 x 13-inch baking dish. Pour soy sauce and orange juice on dish. Bake at 300° for 45 to 60 minutes. Cut with a fork!
Saute vegetables in butter. Mix in soup mixture. Add 1 cup of the noodles. Add meat, cashews and salt. Pour into 1 1/2-quart baking dish. Sprinkle with remaining noodles. Bake at 350° for 30 minutes. Serves 4.
Brown beef in butter. Sprinkle a little garlic powder on beef. Add 1 1/2 cups of the bouillon and let simmer until meat is tender, about an hour. Add onion and mushrooms and cook about 10 minutes. Add about a teaspoon of flour to remaining bouillon and stir well. Mix with meat mixture. Cook about 5 minutes. Add 1 cup sour cream. Serve over rice.
Mix all together except tortillas. Place layer of tortillas on bottom of baking dish. Alternate chicken mixture and cheese. Finish tortillas and chicken on top. Cover and bake 45 minutes. Uncover and bake 15 minutes at 325°.
Cream margarine and sugar. Add all other ingredients, except chips. Beat for a few minutes. Add 3/4 of chips and mix. Pour into floured and greased tube pan. Sprinkle rest of chips on top. Bake at 350° for 45 minutes.
Cut wing tips off at joint and discard; cut each wing in half at joint. On rack in broiler pan, arrange wings. Broil 6 inches from heat 25 minutes or until chicken is no longer pink and juices run clear, turning occasionally.
Spread crescent rolls on a cookie sheet and cook according to to instructions. Combine dressing mix, cream cheese, and Miracle Whip. Spread mixture onto cooked crescent rolls. Top with vegetables and cheese.
Sift together flour, 1/4 cup sugar, baking powder and salt into mixing bowl. Make well in center of mixture.	Combine milk, egg and oil. Add all at once to dry ingredients. Stir quickly, just until moistened. Toss together blueberries and 2 tablespoons sugar. Gently stir into batter with lemon peel. Fill greased 2 1/2-inch muffin pans, 2/3 full. Bake at 400° for about 25 minutes. While muffins are still warm, dip tops in melted butter or margarine, and then in a little granulated sugar.
Cut hot dogs into bite-size cuts. Add all the ingredients in pot or crock-pot. Simmer on low until dogs are done. Stir occasionally.
Mix all together. Bake for 1 hour at 350°. Serves 8 people.
Drain juice from first 3 ingredients. Put in casserole and add pork and beans. Dice bacon and fry crisp. Do not drain grease. Add onion, dry mustard, vinegar and brown sugar. Simmer for 10 minutes. Pour over beans; stir and bake 1 hour at 350°.
Mix all ingredients with hand mixer until smooth. Serve with apples and/or popcorn.
Saute beef, onion, celery, green pepper. Add to remaining ingredients in a 2 quart casserole. Bake at 350° for 1 1/2 hours (or microwave on High 10 to 12 minutes) until heated through. Makes 8 servings, approximately 300 calories each.
Fill bowl or 9 x 13-inch pan 1/2 full of lettuce (torn or sliced). Add layers of celery, green onions, green peppers and green peas. Mix mayonnaise and sour cream; spread over peas. Sprinkle with sugar and crumbled bacon. Cover with cheese and refrigerate overnight.
Beat together in blender while pouring salad oil and olive oil slowly. Serve with fresh spinach, leaf lettuce or raw cauliflower. Top salad with shredded Muenster cheese. Yields 2 1/2 pints.
Spread softened cream cheese on bottom of an 8x8 inch microwave-safe dish. Sprinkle onions over cream cheese. Heat chili and pour over onions/cream cheese. Sprinkle cheese over top. Microwave on high about 2 minutes or until cheese melts. This can be heated in an oven at 350 degrees for about 10 minutes. Serve hot with corn or nacho chips.
Mix all ingredients in Dutch oven or large casserole dish. Cover and bake as follows: 250° for 5 hours or 300° for 4 hours or 325° for 3 hours.
Wash lettuce. Tear or chop into bowl. Add rest of the ingredients; mix.
Cut cukes in half lengthwise; scrape out seeds. Cut a thin slice from bottom so they will set flat. Sprinkle cavity with salt. Combine remaining ingredients and fill shells. Sprinkle with paprika. Serves 4.
Drain new potatoes. Melt butter and add sour cream, chives, salt and pepper. This will make the "sauce".
Mix dry ingredients. Add eggs and pineapple (do not drain). Add vanilla, mix well. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Cook in double boiler. Simmer 3 hours. Makes about 1 quart.
Butter a 9 x 13-inch pan. Pour cherries, then pineapple in bottom of pan. Pour dry cake mix over pineapple. Cut up butter and place on top of cake mix. Cook for 1 hour and 30 minutes at 300°.
Place dressing mix, oil and peppers in a large sealable bowl (or large zippered bag) and mix well. Add crackers and toss gently. Let sit, tossing occasionally.
Bake cake mix by directions on box, dividing into 3 layers. The day before making cake, mix together the coconut, sour cream and sugar. Cover and put in refrigerator overnight. When cake is cool, put mixture on each layer. Cover cake with Cool Whip and sprinkle with coconut. Cover cake and place in refrigerator for 7 days.
Mix juices, strawberries and 7-Up together into a chilled punch bowl. Stir gently. Spoon ice cream to float on top.
Saute onion with butter until golden brown. Add cream of chicken and potato soup with milk, basil, thyme, salt, pepper, fried bacon and rice. Heat on medium heat until milk starts to form little bubbles around the pan and milk has risen about 1/4 inch. Pour into bowls and sprinkle cheese on it and parsley. Serves 4 to 6 people.
Brown meat with chopped onion. Drain fat. Add barbecue sauce. Simmer 10 minutes. Separate biscuits. Roll each one into a 6-inch circle. Put each into a greased muffin tin, forming a cup. Fill with beef mixture. Bake 10 to 15 minutes at 400° until biscuits are slightly browned.
Combine beaten eggs, oil and milk. In large bowl, sift together flour, sugar, baking powder, soda, cinnamon and salt. Add egg mixture, mix until thoroughly combined. Stir in carrot, coconut, cherries, raisins and pecans. Turn into 4 well-greased and floured (16 ounces) fruit or vegetable cans. Bake in 350° oven for 45 to 50 minutes. Remove from cans and cool thoroughly. Wrap and refrigerate overnight or until used. To make one large loaf, bake in 9 x 5 x 3-inch loaf pan for 55 to 60 minutes.
Place bread slices in layer in 9 x 13-inch baking dish. Beat remaining ingredients (except confectioners sugar) until completely blended and granulated sugar is dissolved. Pour mixture over bread; cover and refrigerate at least 1 hour or up to 48 hours. Bread will soak up liquid. When ready to serve, heat oven to 425°. Lightly grease a jelly roll pan. Use a wide spatula to transfer slices to pan. Allow space between each piece. Bake 12 to 15 minutes until puffed and lightly browned. Dust with confectioners sugar and garnish with sliced fresh berries. Serve immediately. Serves 4 to 6.
Place mayonnaise in a large heavy-duty Zip-top plastic bag. Add cauliflower, seal and shake to coat. Place breadcrumbs in a large heavy-duty Zip-top plastic bag. Add half of cauliflower mixture. Seal and shake to coat. Spread in a single layer onto a lightly greased baking sheet. Repeat with remaining cauliflower mixture and breadcrumbs. Bake at 350° for 1 hour. Yield: 8 servings.
Parboil the potatoes. Let potatoes become cold and then grate in casserole dish. Pour in whipping cream and add butter, salt and pepper. Mix. Bake in a 350° oven until potatoes are done. Best when potatoes are not too soft. Serves 4.
Combine flour, salt, paprika, Accent and pepper in paper bag and shake chicken in the bag. Brown slowly in oil. Pour off excess fat. Surround chicken with potatoes. Top with onions. Pour soup over chicken and potatoes. When potatoes are done, pour sour cream over all. Cook 5 minutes more.
Chop onion, slice carrots and choplets. Saute onion and carrots. Add water and cook until tender. Thicken with cornstarch and add choplets. Heat through and pour over hot rice.
Cook carrots until tender and drain well. Add remaining ingredients and heat until butter melts. Makes 2 to 3 servings.
Skin chicken and arrange in sprayed casserole or baking pan. Sprinkle with salt and pepper. Chip the dried beef and put on top of chicken. Combine soups and sour cream. Mix well. Pour over chicken and beef. Bake at 350° for 1 hour and 15 minutes. Serve over rice.
Drain mushrooms and peas. Combine ingredients. Cook 30 to 45 minutes. Sprinkle top with onion rings.
Heat oven to 425°. Prepare pie crust in pie plate or quiche pan if you have one. In a bowl, beat eggs until blended. Stir in cream, onion, salt and red pepper. Pat crabmeat dry with paper towels. Sprinkle crabmeat and cheese in pastry-lined pan. Pour egg mixture over crabmeat and cheese; sprinkle with parsley. Bake 15 minutes. Reduce oven temperature to 300°. Bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges. Makes 8 servings.
Combine all ingredients except nuts in top of double boiler. Place over slow boiling water and stir until smooth. Add nuts and mix. Spread candy onto buttered platter. Cool. Cut into squares.
Prepare puddings according to package directions. Mix together sour cream and Cool Whip. Combine sour cream/Cool Whip mixture and puddings. Alternate layers of wafers, pudding mixture and bananas in a bowl. Decorate edges of bowl with wafers, letting final round of wafers extend above top of bowl. (A small dab of pudding on back of wafers will make wafers stick to bowl.)
Boil chicken until tender; cut up into small pieces. Mix together the soups and salad dressings. Put a layer of chicken in dish, then a layer of mixture, a layer of cheese and chow mein noodles. Continue layers until dish is full. Can top with slivered almonds. Bake 20 minutes in 400° oven.
Boil chicken in water; remove and debone. Cook spaghetti in chicken broth and mushroom juice. Drain. Cut chicken into 2-inch pieces and spaghetti in 3-inch pieces.
Melt butter in baking dish. Mix flour, sugar and milk. Pour into baking dish. Pour fruit on top. Do not stir. Crust will rise to top. Bake at 325° for 30 to 45 minutes, until crust is golden brown.
Grate cheese.	Soften margarine. Combine all. Refrigerate. Roll into	balls.	Mash down with fork. Bake at 350° for 8 minutes. If you don't chill this, can be pushed through a cookie press.
Mix together cake mix, 1 egg and butter. Spread in greased 13 x 9 x 2-inch pan. Mix, using electric mixer 2 eggs, cream cheese and confectioners sugar (save a little sugar to sprinkle on top of baked cake). Spread this mixture on top of first layer. Bake 45 minutes at 350°. Cut into squares or bars.
Brown ground beef and onion in skillet; drain grease. Add remaining ingredients and stir as mixture comes to a boil. Turn heat down; simmer for 1 hour.
Cook Creamettes; drain. Add cubed corned beef and cheese. Mix milk with chicken soup and add. Add onion. Put into casserole; sprinkle buttered crumbs over top. Bake at 350° for 1 hour.
Combine the first 5 ingredients in a blender container and process at high speed. Add ice cubes, a few at a time, blending until slushy. Garnish with orange slices and mint, if desired. Serve immediately. Yield: 4 servings.