HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 2/3 of the box of crushed wafers in large baking dish. Cook eggs, butter and powdered sugar to thick cream consistency. Cook to 200° in double boiler. Pour over wafers and cool. Spread 1 cup whipped cream over mixture; next, spread 1/2 cup pecans. Next add both packages of strawberries, next 1 cup of whipped cream. Top with remaining wafers and pecans. Freezes beautifully.
Cream the Crisco and sugar; add extract. Add 2 whole eggs and 1/3 of flour; blend well. Add 2 more eggs and 1/3 of flour; blend well. Add remaining eggs and rest of flour and blend well. Bake in tube pan for 1 hour at 350°.
Cook meat, onion and garlic. Drain. Stir in rest of ingredients. Cover and simmer 35 to 40 minutes. Add more water, if it becomes dry before the rice is cooked. Toss before serving. Use an electric frying pan to cook the Spanish rice in and you can control the simmering heat better. Serves 6 to 8.
Preheat oven to 425°. Beat eggs, pumpkin and cream. Pour into pie shell. Bake 15 minutes at 425°. Turn oven down to 350°. Bake 50 or 60 minutes.
Mix salmon, cream cheese and green onions in mixing bowl. Add lemon juice and garlic powder to taste. Mix well. Chill several hours before serving, or make day before. Before serving, form into ball and roll in minced parsley. Chill until ready to use. Serve with crackers.
Combine crab with ingredients. Heat until well blended. Salt, pepper and Bay seasonings to taste. Serve with crackers.
Melt margarine in a large saucepan. Add green pepper, onion and celery; saute until tender. Remove from heat and add next 6 ingredients; mix well. Spoon mixture into a greased 10 x 6 x 2-inch baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30 minutes.
Bake potatoes at 400 degrees for one hour or until tender. Meanwhile in large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving one tbsp. of drippings. Saute onions until tender and set aside. When potatoes are cool enough to handle, cut in half lengthwise, scoop out pulp leaving an 1/8 in. shell. In a mixing bowl beat the pulp, sour cream, and milk until creamy. Stir in sauteed onions, american cheese and 1 c. bacon. Spoon into potatoes shells. Place on baking sheet and bake at 400 degrees for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted. Yields 8 servings.
Melt butter in 9 x 13-inch baking pan. Cover bottom of pan with cubed bread. Layer with half the ham and half the cheese; repeat layers. Beat eggs, milk, salt and pepper together in bowl. Pour over layers. Sprinkle with paprika. Cover with foil. Chill overnight. Bake, covered, at 350° for 1 hour. Remove foil. Bake for 30 minutes longer. Yield: 10 servings.
Pound steak with flour, salt & pepper to taste, and cut into serving size pieces. Brown.
Saute chicken pieces in the olive oil until browned on both sides. Add the olives, celery, cloves, scallions, parsley and tomatoes. Add salt and pepper and coriander. Stir well so the vegetables are evenly mixed with the chicken. Simmer for 10 minutes. Transfer the chicken and vegetables into an ovenproof baking dish. Mix together the wine and orange juice. Pour over the chicken. Peel the oranges and slice very thin; place on top of the chicken. Cover with foil and bake in a preheated 350° oven for 20 to 25 minutes.
In saucepan, melt margarine. Add peanut butter, vanilla and cocoa and heat until smooth. Remove from heat. Add powdered sugar and mix until smooth. Press into 11 x 14-inch pan. Chill 1/2 hour. Cut into squares.
Chill the port; add the rum and lemon juice; mix well. Place in a glass container and refrigerate. When ready to serve, place a cherry or fresh strawberry in each glass, stir the cocktail well and serve very cold in wine or martini glasses. You may add a little ice to the shaker to keep it cold. Serves 12 - 16.
Combine cheese, sour cream, lemon juice and salt. Fold in fruit, nuts and whipped cream. Spoon into 1 1/2-quart mold and chill several hours.
Cook syrup, butter and peanut butter chips on low heat until smooth. Add vanilla, Rice Krispies and peanuts. Mix and pour over cake and marshmallows.
Heat vinegar, sugar, peppers and celery seed until sugar is dissolved. Mix in drained vegetables.
Mix all these ingredients together (mixture will be thick). Spread into well-greased long and deep cookie sheet. Bake at 350° for 30 minutes. Let cool and slice into bars.
In microwave oven combine ingredients in 1-quart glass bowl. Cook on High 3 to 3 1/2 minutes, stirring after each minute.
In a small saucepan over low heat melt chocolate chips, peanut butter and margarine until smooth and creamy. Remove from heat, stir in vanilla. Pour cereal in a large bowl and pour melted mixture over cereal. Stir to coat all cereal.
In a large bowl mix Bisquick, milk and cheese; sprinkle 1/2 teaspoon garlic powder. Mix well with spoon. Drop by tablespoonful on ungreased cookie sheet. Bake at 350° until golden brown. Melt butter and mix with garlic powder. Brush on rolls while warm.
Beat first 4 ingredients at high speed for 3 minutes. Combine dry ingredients; add alternately with water to creamed mixture. Blend just until combined; add candy. Pour into 2 greased and cocoa-dusted 9-inch cake pans. Bake at 350° for 30 to 35 minutes.
Cook onions, carrots and cauliflower for 10 minutes. Drain and set aside. Melt butter. Stir in flour. Gradually stir in milk and cook until thickened. Add cheese (3/4 cup) to sauce and heat until melted. Put vegetables in 1 1/2-quart to 2-quart casserole dish. Pour cheese sauce over top. Sprinkle with remaining cheese. Bake at 400° for 20 minutes.
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots. Mix well. Add 1 cup chilled "Dill Salad Dressing" (recipe for dressing in cookbook). Mix well. Chill thoroughly. Toss salad before serving. Makes 6 to 8 servings.
Heat oil in large skillet. Add onion, garlic salt, ground meat, cumin and oregano. Saut over medium heat until meat is thoroughly cooked and the onions are lightly browned. Add hominy; cover skillet and simmer for 30 minutes. Serve in bowls with topping of choice such as sour cream, guacamole or tortilla strips. Serves 6.
Sift the flour, sugar, baking soda, cinnamon, nutmeg and salt into a large bowl. Stir in the apples, nuts, butter and lightly beaten eggs. Mix ingredients thoroughly together. The batter will be very thick. Transfer to greased pan. Bake in a 350° oven until cake springs back at touch, about 1 1/4 hours. Serve warm topped with vanilla ice cream.
In saucepan cook cocoa, sugar and milk for 15 minutes. Add remaining ingredients. Drop by spoonfuls on buttered cookie sheets or wax paper. Let cool and enjoy!
Mix yellow cake mix according to directions. Put into a 9 x 13-inch pan. Drain peaches (saving 4 tablespoons of juice); arrange the peaches on top of cake. Cream the cream cheese, sugar and peach juice together. Drop by teaspoonful on top of peaches. Bake at 350° for 45 to 50 minutes. Mix cinnamon and Cool Whip together and serve on warm or cool cake.
Mix Mochiko, sugar and baking powder. Add coconut milk and water (little at a time to avoid lumps). Mix well. Add vanilla. Add food coloring. Pour into greased (using Crisco shortening, not oil) 9 x 13-inch aluminum pan (not glass). Cover with foil. Bake 1 hour at 350°. Cool completely. Cut and roll each in starch.
Combine first 4 ingredients. Rub onto the pot roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper and seasoning. Cover and bake at 325° for 2 1/2 to 3 hours or until done. Remove and keep warm. Discard bay leaves. Make thickening of flour and water. Mix well and add to pan juice. Cook and stir until thick. Serve gravy with roast. Serves 8 to 10.
Combine ingredients. Spoon on ungreased cookie sheet. Bake at 375° for about 12 minutes.
Melt butter. Add sugar, spices, onion and beans. Crumble bacon on top. Bake at 300° for 3 hours.
Boil chicken breasts and shred. Mix together shredded chicken, soups, rice and water in 2-quart casserole dish. Add celery and	onions. Pour melted margarine over rice mixture. Cover and bake for 1 hour in a 350° oven. Uncover and bake 15 minutes.
Brown beef, onion and seasonings. Add soup and water. Pour over noodles in a 2-quart casserole. Top with cheese. Bake 20 minutes at 350°. Makes 6 servings.
Boil 1 cup rice and place to one side. Brown the 4 pork chops; add the celery and onion to the grease in the pan. Brown this mixture. Place chops in a casserole; put a mound of cooked rice over each chop. Over this sprinkle the browned celery and onion. Cover the entire mixture with the tomato puree and bake in a moderate oven at 350° for 1 hour.
Brown and drain ground beef. Stir in burrito mix with 1/2 cup water. Add chopped onion and refried beans. Simmer until heated through. Fill shell with beef and bean mixture. Top with taco sauce and cheeses. Roll up shell with ends tucked in. Fry both sides until golden brown. Top with lettuce, tomatoes and sour cream. Makes about 5 to 6 depending on size.
Cut chicken into bite size pieces and mix with celery, onion and rice in a large bowl. Blend soup, milk, mayonnaise, salt and lemon juice and mix with chicken. Mix well, then spoon into a 9 x 13-inch pan. Cover with crushed corn flake crumbs and bake 50 to 60 minutes in a preheated 350° oven.
At room temperature, work all ingredients into a ball. Roll in chips of green parsley and nuts. Chill overnight.
Melt butter in pan. Mix with sugar, flour and buttermilk. Pour over peaches. Bake at 350° until brown.
Blend cream cheese and mayonnaise until smooth. Dissolve jello in boiling water. Stir into cheese mixture, blending well. Drain cherries and pineapple, measuring 1 1/2 cups of syrup. Add syrup and cola beverage to jello. Chill until very thick. Fold in cherries, pineapple and nuts. Pour into a 1 1/2-quart mold. Chill until firm. Unmold. Makes 12 servings.
Whip the cream cheese until soft and fluffy. Blend in peanut butter and sugar. Slowly add milk, blending thoroughly. Fold in Cool Whip. Pour into crust. Freeze until firm and serve. If storing longer than 4 to 6 hours, wrap the pie to prevent dehydration.
Mix together egg, 1 tablespoon soy sauce, sherry, sesame oil and salt. Add chicken, stir. Refrigerate one-half hour. Dissolve 2 tablespoons cornstarch in vinegar. Mix together with chicken broth, pineapple juice, sugar, ketchup and soy sauce. Set aside.
In a large heavy saucepan, over medium heat, melt the chocolate with the butter. Mix in the sugar with a whisk, followed by the eggs, almonds, vanilla and almond extracts. Spray an 8-inch layer pan with spray shortening; line the bottom of the pan with parchment or wax paper. Spray with more shortening and dust with flour. Turn the batter into the prepared pan and bake in a preheated 375° oven for 25 minutes. Cool in pan on rack for 20 minutes. Turn cake out of pan and peel off paper. Finish cooling. Dust with confectioners sugar. Makes 12 servings.
Mix popcorn and nuts in a large container. Combine sugar, butter and syrup in 1 1/2-quart saucepan. Bring to a boil over medium heat (stirring constantly). Boil 10 to 15 minutes (stirring occasionally) or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts. Mix to coat well. Spread to dry. Break apart. Store in tightly covered container.
Boil zucchini, onions and carrots for 5 minutes. Drain and return to pan. Mix in remaining ingredients. Add pepper to taste. Spread in greased 9 x 13-inch casserole. Sprinkle buttered cracker crumbs on top. Bake at 350° for 30 to 35 minutes.
Bake at 350° for 30 to 40 minutes. Use toothpick to test for doneness.
Grease an 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg. Mix just until moistened. Bake 20 to 25 minutes at 350°.
Mix with spoon; disregard lumps. Fill greased muffin pans 3/4 full. Put in cold oven set at 350°. Turn on heat. Bake 35 minutes. Do not peek!
Saute onions, celery and bell pepper in little oleo. Cook sausage until done. Drain grease out of sausage good. Put all in pot with rice. Cok down until done. If too dry, add just a little more chicken broth.
Add water to orange rind and juice and shortening to make 3/4 cup. Sift dry ingredients together. Beat egg slightly; add to the liquids. Then add to dry ingredients; stir well. Add cranberries last. Pour into greased loaf pan. Bake at 350° for 50 to 70 minutes.
Brown hamburger (or sausage, if you prefer). Add all the other ingredients to suit your own taste. Simmer together about 10 minutes. Spread on sliced French bread that has been slightly toasted. Top with grated Mozzarella cheese and then sprinkle with Parmesan cheese. Bake at 450° until cheese is melted.
Mix ground beef and onion in a 3 quart casserole with lid. Microwave on High (100%) until beef loses pink color, 5 to 9 minutes, stirring 2 times to break up beef. Stir in remaining ingredients; cover.
Mush dry ingredients together. In a separate bowl, cream oil, margarine, eggs and vanilla together. Mix both mixtures together in a large bowl. No need to refrigerate dough or roll it out; just drop by spoonfuls onto ungreased cookie sheets, or roll by hand into 1-inch balls and flatten on cookie sheets using a fork. Bake at 350° for 15 minutes.
Invert one of the pie shells on waxed paper and allow to thaw. Prepare frozen vegetables per directions on package. In another pan, mix chicken, soups, milk and potatoes. Cook over medium heat until mixture is smooth and warm. Mix in the vegetables and place in the frozen pie shell. Carefully remove the thawed pie shell from its pan and fit to the top of the filling for a top crust. Put one or 2 slits in the top crust and bake at 350° for about 25 to 30 minutes, or until the crust is golden brown.
Have all ingredients thoroughly chilled. Just before serving, open and pour in punch bowl. Stir well to mix.
Rinse seeds from chiles and dry on paper towel. Cut Monterey Jack cheese into 1/2-inch cube by 3 1/4-inch long strips. Insert strip of cheese in each chile. Beat eggs, add flour until smooth. Add other ingredients and beat. (I put all these in the blender.) Place 1/2 of stuffed chiles in 7 x 13-inch pan. Cover with 1/2 of grated Cheddar. Repeat these layers. Pour egg mixture on top over all chiles. Bake at 350° for 45 to 60 minutes. (I have done part of bake time in the microwave.) Allow 10 minutes set time before serving, if possible.
Beat brown sugar, oil, egg, vanilla and sour milk. Add rhubarb and nuts. Mix in flour, soda, baking powder and salt. Stir until moistened. Sprinkle with topping made of 2 teaspoons melted oleo, 2/3 cup of white sugar and 1 teaspoon of cinnamon. Bake at 375° for 20 to 25 minutes. Makes about 18.
Dissolve yeast in warm water. Cream sugar and oleo in bowl. Add egg, then add yeast mixture. Stir in flour with mixer. Store, covered tightly, in refrigerator at least 8 hours.
Mash bananas. Add pineapple, sugar and butter. Crush wafers. Spread 1/2 on bottom of 8 x 13-inch pan. Pour pineapple mixture over crumbs. Add remaining wafer crumbs. Cover with nuts. Let chill in refrigerator for at least 3 hours. Cut in squares. Garnish with Cool Whip and cherries.
Combine sugars, flour, salt and eggs in top of double boiler; mix well. Slowly add while stirring the milk and butter or margarine. Cook over hot water, stirring constantly, until thick. Remove from heat and cool 5 minutes. Add chocolate chips and vanilla. Stir until dissolved. Pour into baked pie shell. When cold, top with whipped cream and sprinkle with chocolate chips.
Combine first 6 ingredients in top of a double boiler. Place over boiling water and cook, stirring constantly for 13 to 15 minutes or until thickened. Remove from heat; stir in Cheddar and American cheese and pimento. Line a 9 x 5 x 3-inch loaf pan with foil. Grease foil. Spoon mixture evenly into pan. Bake at 350° for 50 to 60 minutes. Cover with foil for last 15 minutes. Let stand in pan until cool. Remove from pan. Cut into 1/2-inch slices. Yield: 16.
Place ice cream in a high glass. Pour coffee and top with Cool Whip. Serve with straw and spoon.
Cook sugar, corn syrup and water together until temperature of 248° is reached or to the firm ball stage. Pour the hot syrup slowly into well-beaten egg whites, while beating constantly. Add vanilla and continue beating until the frosting will hold its shape when tossed over the back of a spoon.
Saute onion in margarine. Cook zucchini in boiling water 5 minutes. Cut lengthwise. Scoop out centers and dice. Add to the diced zucchini the other ingredients, all except the cheese. Lightly salt the zucchini shells. Fill shells with zucchini mixture. Place in greased baking dish. Cover with foil. Bake at 350° about 25 minutes. Remove from oven. Uncover. Sprinkle with cheese. Return to oven for 5 to 10 minutes, until cheese melts.
Melt butter and saute curry powder, apple and onion. Add soup and cream. In a shallow buttered baking pan lay chicken in one layer. Salt and paprika well. Pour sauce over chicken.
Drain pineapple and blueberries. Save juice. Dissolve jello in 1 cup boiling water, then add water to juice to make 1 3/4 cups. Put into jello. When using frozen berries, don't thaw. Add berries and pineapple. Let stand until jello is thickened. Stir. Put in 13 x 9-inch dish.	Top after jello is firm. Stir sour cream, cream cheese, sugar and vanilla. Beat well.	Spread over jello. Sprinkle with chopped nuts.
Boil together brown sugar, water, shortening, raisins, nutmeg and cinnamon. When cool, add remaining ingredients and mix together. Bake in square or loaf pan at 375° for 35 minutes.
Brown beef and onion in skillet. Add salt, pepper, chili powder, tomato sauce and corn. Arrange in layers in a flat casserole dish. Starting with tortilla chips, add layer of beef mixture, olives, cheese and repeat, ending with cheese. Heat oven to 350° and bake 30 minutes or microwave on High 6 to 7 minutes. This is a good take-along dish. Serves 6 to 8.
Brown ground beef; drain and add marinara sauce. Cook spaghetti; drain and return to pot. Add margarine. Whisk eggs in a small bowl; add spaghetti. Divide noodles among two 9 x 13 inch dishes sprayed with Pam. Spread half carton of cottage cheese on top of each pie. Divide meat sauce equally and spread on cottage cheese layer (I use my hands to spread cottage cheese and meat sauce.) Bake 30 minutes at 350°. Sprinkle mozzarella (or Vege Shreds) on each pie. Bake 10 minutes or until cheese melts. Yield: 2 pies, 6 servings in each pie.
Add enough milk to sugar, vanilla and peanut butter to make for easy handling. This will be a very small amount. Roll out in long rectangle shape not too thin. Roll as in jelly roll fashion. Chill until firm. Slice as desired.
Preheat oven to the degree on Tater Tot bag. Cook your ground beef. When cooked, drain fat. Add corn and cream of mushroom soup. Heat until warm.
Preheat oven to 350°. Grease 13 x 9-inch pan. Bake 40 minutes. Cool on wire rack 30 minutes. Over low heat, melt butter and chocolate. Remove from heat; stir in sugar. Add eggs, one at a time, beating until blended after each. Stir in flour, vanilla and nuts. Pour into greased baking dish and top with chocolate chips. Check for doneness with a toothpick.
In medium bowl, combine condensed milk, lemon juice and vanilla. Mix until well blended.
Cream sugar and peanut butter together; add all but flour, carrot and chocolate. Fold in flour. Bake at 350° for about 1/2 hour in round cake tins. After they cool, trim 1-inch around the top one and put the full size one under it. Take the trimmings and cut a top hat out of it. Frost it with Chocolate Peanut Butter Frosting. Put coconut on it for snow. Use end of carrot for nose and chocolate drops for eyes and mouth.
Cream together Crisco and sugar. Add molasses and egg. Beat together. Sift together soda, flour, ginger and cinnamon. Stir by hand. Refrigerate at least a couple of hours (can be made ahead and refrigerated overnight). Roll into balls (3/4-inch). Roll in granulated sugar and bake on ungreased cookie sheet 2-inches apart (will spread out) 15 minutes at 350°. Makes approximately 5 dozen. Great with apple cider!
Heat oven to 350°. Grease and flour 2 loaf pans. Blend all ingredients in large mixer bowl on low speed for 15 seconds. Beat on medium speed for 30 seconds, scraping bowl constantly. Stir in drained cherries. Pour into pan and bake 1 hour and 15 minutes. Immediately remove from pan and cool on wire rack. Garnish top of bread with cherries and sliced candied pineapple if desired.
In a little oleo, saute diced onion until soft. Add the remaining ingredients (except chicken) to onion and simmer for 1/2 hour. Place chicken in a roasting pan or broiler pan and pour liquid mixture over all. Cover. Bake in a 325° oven for 1 1/2 hours or until done. This is excellent served with mashed potatoes, as the sauce is delicious as a gravy.
Rinse the fish inside and out. Cut all the fish across into 2-inch chunks. Put the heads and tails into a pot; add water to cover and bring to boil. Simmer for 20 minutes.
Cover meat with vinegar and water. Add sliced onions, salt and mixed spices. Let stand overnight. Place bacon strips over top of roast and bake at low temperature (275°) until meat is tender. Cut meat into slices. Use juices and thicken slightly with flour and water. Add cream and meat to gravy. Boil for few minutes to blend and serve with dumplings.
Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs.
Mix all ingredients; pour into a greased hot pan (or iron skillet). Bake at 400° until golden brown for 50 to 60 minutes.
Preheat oven to 350°. In 9 x 13-inch pan spread pie filling over bottom of cake. Put pineapple over filling. Add dry cake mix, then spread coconut and pecans over mix. Melt oleo and pour evenly over top. Bake for 1 hour.
Cut butter into flour and salt mixture. Add sour cream and store in refrigerator until ready to use.
Cream butter, shortening and sugars until light and fluffy; mix dry ingredients together and add alternately to the creamed mixture with 1/2 cup milk. Add vanilla. Mash banana and add to cake mixture. Chop nuts and fold in. Bake in a large tube pan that has been greased and floured. Bake at 350° for 1 hour and 15 minutes.
Place ingredients in glass container with loose fitting lid. Stir three or four times first day. At end of two weeks, add 1 cup pineapple, chopped and 1 cup granulated sugar. Stir every two or three days. At the end of two weeks, add 1 cup peaches and 1 cup granulated sugar. Stir every two to three days. Two weeks later add 1 cup chopped cherries and 1 cup granulated sugar. Stir every two to three days. Let stand for two weeks. At the end of the eighth week the addition of fruits should be started again, adding every two weeks. Do not let starter get below three cups.
Chill sourdough rolls; slice and spread with butter. Mix all other ingredients and set aside. Place rolls on cookie sheet and bake 20 to 25 minutes at 250°. Spread mix on rolls, then broil.
Cook potatoes until tender (about 25 minutes). Cool, peel and grate. In a large pan, heat 1/4 cup butter with soup. Blend in cheese and sour cream. Stir in potatoes. Place in 2 1/2-quart buttered casserole. Mix crumbs and 3 tablespoons melted butter. Place on top of casserole. Bake at 350° for 45 minutes.
Soften margarine and cheese at room temperature. Then cream together. Gradually add plain flour. Add cayenne pepper to suit your taste. Form into the shape you want or use a pastry bag and tube for desired shape. On a cookie sheet, bake at 350° for 10 to 15 minutes or until lightly brown.
Mix together in large saucepan first 4 ingredients. Bring to just before boiling (never boil). Debone salmon; remove black skin. Chunk and add to hot milk mixture. Stir continually as milk will scorch. Remove from heat; cover with lid. Let stand 10 to 15 minutes before serving. Serve with saltine crackers. A family favorite especially on a cold night.
Coat a heavy saucepan with oil; add onions and cook over medium heat, stirring often, until onions are softened. Add garlic and rice, stirring to coat rice with oil. Cook and stir 1 to 2 minutes, or until rice is opaque. Add water, lentils, salt and pepper.