HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, beat cheese until fluffy. Gradually beat in	Eagle Brand until smooth. Stir in ReaLemon and vanilla. Pour into pie shell. Chill 3 hours. Top with cherry pie filling, then serve.
Drain 1/2 gallon dill pickles. Cut in fourths. Re-pack in jar. Boil together 2 1/2 cups sugar and 1 cup vinegar. Drain and reheat. Pour over pickles and refrigerate. Makes one half gallon. Good and cheaper than boughten sweet pickles.
Heat oven to 350°. Cut peppers in half through stem. Remove and discard seeds. Place peppers in a lightly greased 9 x 13 x 2-inch baking pan, cut side up. In a mixing bowl, combine remaining ingredients; blend well. Use a scoop to equally divide beef mixture into inside of bell peppers. Press gently to fill all of inside. Heap on top if necessary. Pour 1 quart of prepared spaghetti sauce over tops and bake 30 minutes or until beef is cooked. Makes 12 servings.
Stir ingredients until blended. Pour by scant 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Makes 12 or 13 pancakes.
Brown together meat, seasoned with Tony Chacheres seasoning, onion, pepper and celery. Drain fat. Put in casserole dish. Stir in remaining ingredients; mix well. Cover with foil and bake at 350° for 1 1/2 hours. Check the last half hour to see if rice is cooked. If dry, add 1/2 cup of water and stir. May add more cheese to top, if desired.
Mix first 3 ingredients and pat into 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix remaining ingredients and spread on cooled pastry. Bake for 30 minutes at 350°. Frost with powdered sugar frosting and drop of red food coloring.
Mix the first 6 ingredients. Take out 3/4 cup of this and add the cinnamon and nuts to the rest of the mixture. Add the last 4 ingredients. Mix well. Pour into a greased 9 x 13-inch pan. Sprinkle crumb mixture on top. Bake at 350° for 40 to 50 minutes.
Drain 1/2 liquid off beets. Heat with onion until soft. Separately, mix together sugar, salt, cornstarch and vinegar. Add to hot beets and onion slowly. Stir as mixture thickens. Makes 6 servings.
Arrange ladyfingers in glass dish. Whip cream until quite firm. Cream together the cream cheese, sugar and vanilla until soft. Fold into whipped cream. Spoon evenly on ladyfingers. Top with cherry pie filling.
Sift together flour, salt and mustard. Rub in butter until mixture feels like bread crumbs. Finely grate cheese and add 3 1/2 ounces to the flour mixture.
Heat butter; add flour and cook low heat for 2 minutes. Cool. In separate pan bring stock to boil; add chilies that have gone through food processor. Add cilantro, salt, pepper and cumin. Add to chicken soup. To break up lumps, whip while adding the cream.
Drain and flake salmon, discarding bone and skin. Beat eggs. Grate onion. Mix all ingredients. Drop by teaspoons into hot fat; cook until golden brown. Makes 4 to 6 servings.
Sift flour and salt into bowl. Add milk, oil and egg. Beat until smooth. Peel and slice onions into 1/4-inch rings. Separate into rings. Dip each into batter and drop a few at a time into hot oil. Fry 2 or 3 minutes, turning a few at a time. Drain on paper towels. Best fried in iron frying pan in 1 inch of oil.
Arrange sliced almonds in shallow baking pan. Broil 1 minute, stirring often, until golden brown. In 6-quart kettle combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove kettle from heat and chill chicken mixture overnight.
Dissolve yeast in warm water. Combine in a bowl, flour, salt, baking powder, soda and sugar. Cut in shortening, buttermilk and yeast water to dry ingredients. Mix well. Store in half gallon container in refrigerator. Use as needed for hot rolls. Bake at 400°.
Spread drained sauerkraut in bottom of a 9 x 13-inch dish. Arrange tomatoes over sauerkraut; spread with dressing and dot with margarine. Top with corned beef and cheese. Bake at 425° for 15 minutes.
Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour. Roll into balls and place 2-inches apart on cookie sheet. Bake for 6 minutes at 375°. Makes 112 cookies. Recipe can be halved.
Cook ground beef and drain. Cook rice. Add to remaining ingredients, mixing well. Place in greased 9 x 13-inch baking dish. Bake for 1 hour at 300°.
Slice pound cake in half, lengthwise. Mix topping and pudding, then add drained pineapple and liqueur or juice and extract. Spread between layers and frost with this mixture. Garnish with sliced almonds.
Mix all ingredients together and put in a greased and floured 10-inch tube pan. Bake at 325° for 50 to 60 minutes. Let cool and remove from pan.
Saute bacon and add onion, celery, garlic and basil. Stir in soup. Bring to boil; heat 15 minutes. Add cabbage and zucchini. Cook 10 minutes. Makes 8 cups.
Bake white cake mix in a sheet cake pan according to package directions. Cool cake; leave in pan and poke holes all over it with a cooking fork. Prepare jello with 1 cup hot water; pour over the cake. Refrigerate.
Dissolve the jello in the boiling water. Stir in the cold water. Add pie filling. Chill slightly.
Cook ground chuck until brown, breaking into chunks (not crumbly). Drain any fat. In Dutch oven, add meat, water, bouillon and onion. Bring to boil. Add vegetables. Cover and simmer until potatoes are tender. Serves 6 to 8.
Peel; cut into 1/2-inch cubes and boil eggplant until done. Drain and stir in egg, onion and crackers to thicken. Pour layers of eggplant and mushroom soup into casserole and top with grated cheese. Cook in 350° oven for 15 to 20 minutes.
In large heavy pan, combine sugar, milk, butter and vanilla; bring mixture to a boil, stirring constantly for exactly 11 minutes. Turn burner off, add marshmallows, nuts and chocolate chips. Beat until marshmallows and chocolate chips are dissolved and mixture is smooth.
Dissolve jello in 2 cups boiling water. Add drained pineapple and blueberries. Let gel until firm. Mix remaining ingredients and spread over jello. Top with chopped nuts or crushed cookies.
Place all ingredients in saucepan, except vanilla and nuts. Cook, stirring constantly, until soft ball or 234° is reached. Remove from heat and add vanilla and nuts. Pour into 8 x 8-inch buttered dish and cool. Cut into squares.
Cook bacon until crisp in large skillet. Drain and reserve 2 tablespoons of drippings. Crumble bacon and set aside. Cook onion in reserved drippings until tender, but not brown. Stir in beans, bacon and remaining ingredients. Mix well. Pour into an ungreased 1 1/2-quart baking dish. Cover and bake at 375° for 1 hour.
Sift together sugar, flour, soda, salt and cinnamon. Stir in oil. Add eggs one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly. Pour into a floured and greased 13 x 9 x 2-inch cake pan. Bake in a 350° oven for 30 minutes. Cool in pan.
Blend all ingredients together. Pour into a well-greased and floured pie tin. Bake at 350° for 30 to 40 minutes or until sharp knife comes out clean. Pie forms its own crust.
Cook vegetables until tender. Add bouillon cubes and soup. Pour into slow cooker, add cheese. Stir occasionally as cheese is melting. Makes approximately 1/2 gallon.
Easy Method. Break eggs in blender container and stir. Add bananas, margarine and sugar. Stir in flour, soda, vanilla and salt until blended. Add nuts after you turn the blender off.
Cut the eggplant in slices, sprinkle with a little salt and deep fry in oil. Put the fried egg plant into a dish and mix the rest of the ingredients.
Mix sugar and oil. Then egg. Add salt and vanilla. Sift cocoa and flour together and add to other ingredients. Bake in a 9 x 13-inch pan at 350° for 20 to 25 minutes.
Combine mayo, lemon juice, basil, salt and pepper in bowl and blend well. Add turkey to taste, celery and grapes. Mix lightly. Chill. Serve on lettuce; garnish with whole grapes and apple slices.
Drain vegetables. Add to cream cheese and mayonnaise. Spread bread lightly with mayo or soft butter before filling sandwiches. This helps to prevent sogginess.
Mix together the shortening and sugar. Beat in egg, bananas and sour milk. Sift and add to mixture the flour, soda, powder and salt. Add the nuts.
Brown garlic in olive oil. Add rest of ingredients and simmer for 20 minutes. Pour over linguine or your favorite pasta.
Melt almond bark. Dip pretzels one at a time. Lay on wax paper to cool.
Mix cake mix, butter and 1 egg together. Spread on bottom of a 9 x 13-inch pan. Mix powdered sugar, 3 eggs, vanilla and cream cheese together; pour over top. Bake at 350° for 45 minutes.
Mix all - pour over apples in pie plate. Bake 45 minutes at 375°. Make a soft crust. Sprinkle with additional cinnamon and sugar.
Combine first 8 ingredients in a large bowl. Stir in enough broth to make mixture moist and very wet. Pour into greased 13 x 9 x 2-inch or a 3-quart casserole. Bake, uncovered, at 400° for 45 minutes or until lightly browned.
Combine 2 cups bread flour, yeast, sugar and salt. Heat milk, water and butter to 120° to 130°. Add to flour mixture. Add eggs. Blend at low speed; beat 3 minutes at medium speed. Stir in cherries, citron, raisins, walnuts and remaining flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in greased bowl. Cover; let rise until doubled. Punch down; divide in half. Pat each to 14 x 8-inch oval. Fold in half lengthwise. Curve into a crescent. Press edges to seal. Place on greased cookie sheet. Cover; let rise until doubled. Bake at 350° for 20 to 30 minutes. Drizzle with a glaze; garnish with cherries and nuts. Makes 2 small Stollen.
Combine sugar, cornstarch and salt in saucepan. Slowly stir in boiling water until smooth. Cook, stirring constantly,	until mixture thickens.	Add chocolate and butter; stir until melted. Remove from heat. Add vanilla. Pour into a bowl and chill, stirring often, until it becomes spreading consistency.
Crush cookies in a large plastic bag, using a rolling pin. Cream together the butter, cheese and sugar. In another bowl, cream together the milk, pudding mix and whipped topping. Combine the 2 mixtures. Mix well. Fill clean flowerpot, ceramic pot or 13 x 9-inch dish with alternate layers of crumbs and pudding mixture, beginning and ending with crumbs. Freeze or refrigerate. Place a few gummy worms on top before serving and place plastic flowers in the middle. Great for Christmas parties.
In roasting pan, mix turkey drippings and all-purpose flour. Gradually add Swanson clear chicken broth. Cook over medium heat until mixture boils and thickens, stirring constantly. Makes 2 cups.
Combine margarine, brown sugar and pretzels. Mix well and put into a lightly buttered 9 x 13-inch baking pan. Bake at 350° for 10 minutes. Dissolve strawberry gelatin in boiling water; while hot add to chilled strawberries. Cool until mixture begins to set. Meanwhile, cream sugar and cream cheese mixture. Spread over cooled crust. When gelatin begins to set, pour over mixture. Enjoy!
Bring pasta later to boil. In a medium nonstick skillet, saute garlic 1 to 2 minutes in olive oil and sun-dried tomatoes. Pour cooked pasta into skillet; add garlic and sun-dried tomatoes, black pepper and Parmesan cheese. Toss to combine. Serve immediately on warm plate. Add extra cheese.
Combine butter and sugar until fluffy. Add eggs, one at a time, and beat well after each addition. Mix and sift flour, salt, baking soda, cinnamon and mace. Add to batter gradually. Stir in vanilla, apples and nuts. Batter will be thick. Spoon into greased and floured 12-inch tube pan. Bake at 325° for 1 1/2 hours.
Combine flour, cocoa and salt in bowl. Set aside. In another bowl with a whisk, combine butter and coffee powder. (Do not use electric mixer.) Add sugar, whisking to blend. Add eggs, one at a time, beating well after each addition. Add vanilla. Add dry ingredients, mixing just until moistened. Stir in nuts.
Tie spices loosely in bag and bring to boiling in water. Add tea tied loosely in bag; steep 5 minutes. Remove bags. Heat fruit juices and sugar; add to tea. Serves 25.
Mix shortening, brown sugar and eggs. Stir in honey and vanilla. Add dry ingredients; mix again well. Chill. Bake in a 350° oven. Form in balls and pat down. Bake 10 to 12 minutes.
Cook garlic, beef and oregano until meat is dry. Cook onion, salad oil and chili powder until limp. Add to meat. Add tomato sauce, paste, water, beans, salt and sugar. Mix well. Put Fritos in bottom of dish. Cover with mixture and put cheese on top. Bake.
Scrub the potatoes and boil in salt water until they can easily be pricked with a fork. Drain. Cut into small slices and place in serving dish. Pour over the sour cream and then the olives. Serve immediately. Serves 5.
Dissolve Jell-O in water; add pineapple and blueberry pie filling mix. Pour half in 9 x 13-inch pan; let set. Mix the other with sour cream, mayo, vanilla and sugar. Pour on top of the rest and chill.
Wash uncooked rice. Brown meat and add ingredients. Turn to low heat for 25 minutes.
In a large bowl, combine honey, margarine, mustard, soy sauce and green pepper. Mix well; add remaining ingredients. Toss lightly and turn into a greased casserole. Bake covered for 1 hour in 350° oven. Leftovers good cold.
Combine butter, sugar and milk in a medium saucepan. Boil for 3 minutes. Stir in cocoa, oatmeal, vanilla and nuts. Beat well. Working quickly, drop by teaspoon onto waxed paper.
Mix cornmeal, flour, baking powder and salt. Mix together milk, egg and oil. Add milk mixture to cornmeal mixture. Stir only enough to mix. Fill greased baking pan 1/2 full. Bake at 425° for 25 minutes or until lightly brown. Makes 6 servings.
Brown ground round and onion together in Dutch oven size pan. Add all other ingredients and bring mixture to a boil. Reduce heat. Simmer for about five minutes. You can also add 1/4 c. of Minute Rice if desired.
Also, you may add cherry tomatoes, scallions, celery or a can of peas (drained) and salt and pepper to taste.
Cream butter and sugar. Add eggs. Fold in flour, milk, baking powder, salt and zest of 1 lemon. Spray 1 medium loaf pan with Pam. Bake in preheated 350° oven for 1 hour. Cool loaf.
Put all ingredients except nuts and chips together. Mix on lowest speed of mixer or by hand until well blended. Add 1/2 package chocolate chips and 1/2 cup nuts. Spread in a 10 x 15-inch jelly roll pan that has been coated with margarine. Top with remaining 1/2 package chocolate chips and 1/2 cup nuts. Bake at 350° for 20 to 25 minutes. Cool and cut into squares before serving.
Dissolve Jello in boiling water. Add 3/4 cup juice. Let set in an 8x8-inch pan to quiver stage. Add fruit and nuts. Sprinkle 1/2 of the grated cheese over top. Refrigerate. Make topping: beat egg slightly; add 1/4 cup sugar and 1 Tbsp. flour. Stir; add 1/2 cup juice. Cook while stirring. Cool. Fold in Cool Whip. Sprinkle with remaining cheese. Chill.
Cream together the cream cheese, Blue cheese and butter. Fold in other ingredients except the nuts. Form into a ball and chill at least 4 hours. Roll balls in nuts and serve with crackers.
Cream margarine and cream cheese, preferably with a mixer. Add sugar, egg yolks and vanilla. Beat until well-mixed. gradually incorporate flour and mix well. Cover well and chill several hours or overnight.
Wash the broccoli and cut the tips off. The tips will be used for the salad. Cover the tips with sliced onion, raisins and bacon bits. Mix the mayonnaise, sugar and vinegar for the dressing. Serves 4 to 6.
Bake chicken at 350° until done; season to taste. Boil potatoes until tender and drain. Place potatoes over chicken breasts. Slice Velveeta cheese over potatoes. Place in oven until cheese melts. Serves 6 to 8.
Mix all together or put in baking dish in order given. Sprinkle with salt and pepper. Baking dish should be greased and deep. Bake at 375° for 1 1/2 hours.
Pat each biscuit round into a 4-inch circle on baking sheet. Mix tomato paste and oregano. Brush on each biscuit round. Mix onion and mushrooms. Sprinkle over tomato paste mixture and top with shredded cheese. Place on greased baking sheet and bake until crust is lightly browned, about 8 minutes, in a 400° oven.
Boil raisins, dates, pineapple and water for 3 minutes. Add oleo and cool. Then add flour, Sweet 'N Low, nuts, eggs, vanilla and soda. Bake in 9 x 13-inch pan at 350° for 25 minutes.
Season chicken thighs with salt and pepper. Dip in egg and roll in cracker crumbs. Saute until golden in 2 tablespoons butter. Add remaining butter as you turn pieces over; saute until golden on second side. Combine onion soup and water; pour over chicken. Reduce heat, cover and simmer until chicken is cooked, about 30 minutes. Serve with rice or noodles. Serves 4.
Put chopped onion into large sauce pot and add approximately 3 C water. Bring to boil and lower heat. Salt, pepper and flour steak and fry in hot oil. Put steak in pot of water and onions.
Mix all together and place in a 13 x 9-inch baking dish. Top with 2 cups cornflakes. Bake 1 hour at 350°.
Sift flour, sugar, baking powder, baking soda and salt into a medium size mixing bowl, then add raisins. Add vinegar to the milk and stir into the dry ingredients, mixing well (the dough is sticky). Turn dough out onto a lightly floured surface and knead gently for about 1 minute. Grease and flour bunny mold or spray with nonstick cooking spray like Pam and lightly flour. Place dough in mold, making sure to fill mold evenly. Bake at 350° for 45 minutes. Cool Raisin Bread Bunny completely on wire rack, then have fun decorating as desired with thin icing topped with flaked coconut or topping of your choice.
Cook cake in 9 x 13 glass pan. Cool cake. Poke holes in cake and pour juice only from peaches over cake. Add peach slices next (save several for top of cake). Mix together Cool Whip and pudding, then pour over cake. Add the peach slices. Refrigerate several hours.
Mix pretzels and sugar together. Add oleo. Pat mixture in 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool completely. Then mix powdered sugar and cream cheese together. Add Cool Whip. Spread over crust. Dissolve jello in 2 cups boiling water. Add frozen strawberries or raspberries. Pour over ingredients in pan. Refrigerate.
*Zucchini Milk: In blender or food processor, puree 2 to 3 peeled zucchini until smooth.
Mix Cheddar cheese, cream cheese and onion. Blend well. Shape into a ball. Roll in chopped nuts. Top with cherry.
Separate crescent rolls and wrap around a wedge of peeled Granny Smith apple. Place in buttered baking dish. Continue until all crescent rolls are used. Sprinkle sugar mixture over the rolls. Pour melted butter over rolls and then the 12 ounces of Mountain Dew. Bake at 250° for approximately 30 minutes. Check for brownness and texture of apple. Very good with whipped cream or a scoop of vanilla bean ice cream.
Add water to rhubarb and cook rhubarb until soft; cool. Add liquid artificial sweetener. A dash of nutmeg may be added after cooking if desired. Yield: 4 servings. Carbohydrate 7 g, protein 1 g, fat 0 g, calories 32. One serving = 1/2 fruit exchange.
Stir together the first 3 ingredients. Stir well all ingredients. Pour into unbaked pie shells. Bake at 350° for 45 minutes or until set. Makes 2 pies.
Brown meat in large skillet over medium heat. Add onion, green pepper and cook 5 min. Add olives, mushrooms, tomato sauce, and mix lightly. Stir mixture of tomatoes, water, salt, pepper, worcestershire sauce, tabasco, into meat mixture. Add uncooked spaghetti and bring to a boil. Cover tightly, reduce heat to low and simmer about 40 min. stirring occasionally. Uncover and simmer 15 min. longer. About 6 servings.
Mix 11/2 sticks margarine with graham cracker crumbs. Bake about 5 minutes in 350° oven in a 13 x 9 x 2-inch greased pan. Beat eggs, remaining margarine and confectioners sugar about 15 minutes. Spread over cooled crust. Add pineapple in even layer over sugar mixture. Slice bananas over pineapple. Spoon on Cool Whip. Cover with nuts and cherries. If using sliced strawberries, omit cherries. Refrigerate at least 5 hours or overnight. Serves about 16.
Dissolve yeast in warm water and set aside. Mix flour, sugar and soda. Cut in shortening. Add buttermilk and yeast mixture. Mix well. Place desired amount of dough on floured cloth, pat out and cut with biscuit cutter. Let rolls come to room temperature before baking. Bake at 350° for 10 to 15 minutes.
Combine spices and fruit with water in sauce pan or crockpot. Bring to a boil and simmer. Check hourly; add water as needed.
Saute the celery, onion and mushrooms in butter. In saucepan, place sauteed ingredients and add remaining ingredients. Simmer for approximately 15 minutes. In individual bowls, place Fritos, grated Cheddar cheese and desired amount of picante sauce. Pour hot soup over this and serve. This is very fast to make and is delicious.
Sift dry ingredients. Add the rest and blend by hand, only until moist and well blended. Bake in ungreased loaf pan for 1 hour or until done at 350°.
In a bowl, combine the sour cream, soup, and poppy seeds. Stir in chicken. Pour into a greased 11 in. x 7 in. x 2 in. baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350°F for 25 - 30 min. or until heated through.
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg, salt, and 2 c. flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a skillet, cook beef and onion until beef is no longer pink. Set aside. Stir tomato sauce and remove from head. Divide dough into 16 pieces on a lightly floured surface. Roll out and stretch each piece. Top each piece with cheese and 3 Tbsp. beef, bring dough over and seal. Let rise and bake at 400 degrees for 20-30 minutes.
Butter bottom of Bundt pan. Pour nuts around bottom of pan. Arrange one row of frozen rolls around bottom of pan. In a two cup measuring cup, place pudding, cinnamon and add brown sugar to 1 cup line. Mix together. Pour mixture over rolls. Pour melted butter over rolls. Cover pan with a tea towel and put in cool place overnight (to rise). Bake at 350° for 35 to 45 minutes. Flip out of pan onto a plate and scoop what is left in pan over rolls.
Boil sugar, water and syrup until spins thread. Add pecans. Stir continually until syrup turns golden brown. Remove from heat; add remaining ingredients. Stir until butter melts. Pour quickly on 2 cookie sheets with sides. As mixture begins to harden around the edges, pull until thin.
Pour melted oleo into bottom of baking dish. Mix together the sugar, flour and milk. Pour into melted oleo (don't stir). Pour peaches on top of mixture (don't stir). Bake at 350° for 30 to 45 minutes or until brown and bubbly.
In a 5 to 6-quart pan, cook onion and garlic in oil until soft. Crumble sausage into pan, stirring with a fork to break it into smaller pieces. Chop and remove the seeds from the green pepper and add it; cook until meat is well browned. Dice tomatoes and add them with their juice to the pan. Add broth, oregano, zucchini, parsley and vinegar. Bring to a boil over high heat. When boiling, add pasta and cook, uncovered, until pasta and squash are tender.
Heat oven to 375°. Separate dough into 15 x 10-inch jelly roll pan. Bake 14 to 19 minutes. In small bowl combine remaining ingredients. Spread on roll crusts. Refrigerate 1 to 2 hours. Garnish with vegetables.
Wash cucumbers well. Soak in cold water overnight. Next day, pack in hot, sterilized jars. To each quart, add the given amount of alum, garlic, red pepper and dill. Combine vinegar, salt and water; bring to a boil. Pour over cucumbers and seal. Let rest several weeks. Place in refrigerator to crisp.
Grease and flour an 8-inch square pan. Heat oven to 350°.
Combine nuts, sugar, syrup and salt in glass bowl and microwave 4 minutes. Stir and replace for 3 minutes. Add margarine; stir and heat 2 minutes. Remove and add soda and vanilla. Pour onto buttered cookie sheet until hard and cool. Break into pieces.