HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl of electric mixer, cream the cheese until soft and smooth. Add the confectioners sugar and beat until well blended. add the sour cream and the rest of the ingredients. Blend just until well combined. Place in a pretty bowl. Cover and chill several hours before serving. Just before serving, place in the center of an attractive large platter. Surround bowl with a variety of fresh fruits, bananas, strawberries, cherries, honeydew melon balls, cantaloupe balls, grapes, pineapple chunks and apple slices.
Cook sugar, oleo and lemon juice until sugar is dissolved and mixture is clear. Beat eggs to a yellow foam. Add to other mixture. Cook until mixture coats spoon. Cool. Store in refrigerator for up to 6 months. Good served over Bread Pudding.
Grease large shallow pan. Pour in can crushed pineapple and cherry pie mix. Spread box of yellow cake mix over fruit. Cut stick of margarine into thin slices on top. Bake at 350° until done.
Mix well. Put in bottom of longer cake pan. Bake in 400° oven until brown. Cool.
Brown ground beef. Drain chili beans. Put all ingredients into a large pot and bring to a boil. Simmer 15 minutes. Stir constantly. Add more seasonings to taste. Serve hot with cornbread.
Melt the margarine, marshmallows and salad oil together. Keep popcorn warm in a large pan in the oven. When ready to make, combine the popcorn with the melted mixture, peanuts and candies. Pack firmly in a well-greased (with butter) angel food or Bundt pan. Refrigerate 30 minutes. Invert on a plate and serve.
Saute chopped onions, garlic and celery. Add ground beef; saute until well done. Add remaining ingredients. Cover and simmer slowly for about 1 hour. Stir occasionally. Serve with a dollop of sour cream and grated Cheddar cheese.
Preheat oven to 350°. In a skillet, saute onion and zucchini in margarine for approximately 10 minutes (zucchini should be firm). In a large bowl, combine contents from 1 box of Stove Top stuffing mix, soup, milk and egg and mix together. Add zucchini and onion to mixture. Put in 2-quart casserole dish and top with cheese. Bake at 350° for 45 minutes to 1 hour. Cool for 10 minutes and serve.
In a large bowl, melt margarine and chocolate square in microwave oven. Add remaining ingredients; blend well. Spread in greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Frost or sprinkle with confectioners sugar, if desired.
Sift dry ingredients and make a well. Add eggs, pumpkin, oil and water. Mix. Pour in greased tins 1/2 full. Bake at 350° for 1 hour. Use 4 (2 1/2 size) cans or loaf pans.
Mix all ingredients together in a large bowl. Bake in large casserole dish for 1 hour at 350°.
Combine this mixture with the rhubarb and dot with 1 tablespoon butter cut in quarters. Pour into pie shell. (I use either regular crust or graham cracker.)
Mix and roll into a ball. Put small amount in each cup and press around to make a shell. In the bottom of each, put chopped walnuts.
In deep dish pie or quiche pan, smear refried beans on bottom. Cover with salsa. Plop guacamole mixture over this and smooth. Add sour cream on top, then cover generously with New York sharp Cheddar cheese. Decorate the top with the black olives and chopped scallions. Serve with a basket of restaurant-style corn tortilla chips for dunking into.
Drain corn; chop in a food processor. Mix all ingredients and place in pan that has 1/2 stick of melted butter or oleo. Bake at 375° for 45 minutes.
Mix sugar and flour together, then add all other ingredients. Add pecans last. Pour into pie crust. Cook 1 hour at 350°.
Dissolve Jell-O in boiling water. Refrigerate and allow to harden a little. Stir in the cranberries. Mix all ingredients together. Refrigerate and serve.
Preheat oven to 375°. Grease 8 x 8-inch pan. Melt chocolate with shortening. Stir until smooth. Set aside to cool. Sift together flour, baking powder and salt. Beat eggs with sugar until thick. Add flour mixture, chocolate mixture and vanilla to egg mixture. Turn into pan; top with nuts (if desired, half of nuts can be added to batter). Bake for 25 minutes or until done. Cool in pan; cut. Makes 16 squares.
Combine all ingredients. Pour into buttered 8 x 8-inch pan. Bake at 325° for 30 minutes. Serve with cream, whipped cream or ice cream.
Brown sausage; drain. Saute onions and celery until tender. Add to dressing mix in large bowl. Pour enough hot broth over dressing to moisten. You may want to add a little extra poultry seasoning. Salt and pepper to taste. Add raisins and nuts to stuffing. Stuff bird cavity lightly.
Put pinto beans in water and cook. Fry hamburg with onion. Add to beans with remaining ingredients and cook until done.
Slice vegetables in glass bowl. Add olives. Pour Italian dressing over vegetables as much as needed. Cover, refrigerate for 3 to 4 hours.
Brown ground beef. Cook the spaghetti. Place cooked spaghetti in a 9 x 13-inch baking dish or pan. Add hamburger and diced Colby cheese. Sprinkle with minced onion, oregano leaves (crushed) and Italian seasoning. Pour can of tomato sauce over mixture with the bacon bits. Place bacon strips over the top and bake at 350° for 1 hour.
Heat process cheese spread, milk and mayo over low heat; stir until sauce is smooth. Add remaining ingredients. Mix well. Bake at 350° for 35 to 40 minutes. Makes 6 to 8 servings.
In a bowl, combine sugar and butter. Add eggs. Blend. Add milk. In another bowl, combine flour, baking powder, salt and cinnamon. Add liquid mixture to flour mixture gradually, beating vigorously. Knead. Place on a floured board.
Saute broccoli with butter and onions. Combine with remaining ingredients. Bake at 375° for 35 minutes.
Cook the potatoes, onions, butter, and water until potatoes are done. Just before removing from heat, add milk and thickening (mix the flour and enough water to make very creamy). After thickening has been added, the soup should be a light and creamy texture. Add salt and pepper to taste.
Prepare rice as package label directs, removing any seasonings with sieve. Over medium heat melt butter; remove from heat. Add flour, mustard and pepper until smooth. Add milk returning to heat until thickened. Reduce heat; add cheese until melted. Set aside.
Bake cake in an oblong pan. Mix the cream cheese, pudding mix and milk. Chill in refrigerator while cake is cooling, then spread this mixture over the cake. Next, spread the pineapple over the pudding, then cover the pineapple with Cool Whip. Add nuts on top, if desired.
Set meat aside while you cook on top of the stove (for a very short time) the soup mix and water.
Mix together. Pour into unbaked pie shells.	Bake 30 to 45 minutes at 350° or until set in center. Makes 2 pies.
Arrange chicken parts in a pan. Mix ketchup and Coke. Pour over chicken. Cover and cook on top of stove for 45 minutes.
Cream together the butter and sugar. Add egg yolk and vanilla. Combine flour, baking powder and cinnamon. Combine with other ingredients. Grease sheet cake pan and pat flour mixture down into pan. Beat the egg white until frothy and spread over top of mixture. Chop the nuts and pat into mixture. Bake 1 hour at 300°. Cut while hot.
Poke holes all over brisket. Line a 9 x 12-inch pan with foil. Lay brisket in pan. Mix all ingredients and pour over brisket. Leave a little air space and set in refrigerator overnight. Cook at 275° for 6 hours. Open foil and pour 1 1/2 cup Hunt's natural barbecue sauce over meat. Re-wrap and cook 1 1/2 hours more. Shred meat before serving or freezing.
Heat orange Jell-O and pineapple until dissolved. Add sugar. Mix in cream cheese (mash with fork until mixed well; do not beat). Add baby food. Chill until slightly jelled. Fold in Cool Whip. Add nuts on top.
Blend cranberries well in blender. In a mixing bowl, combine cranberries, marshmallows and sugar. Refrigerate overnight. Add apples, grapes and pecans to cranberry mixture. Mix well. Fold in whipped cream. Serve immediately. This salad looks pretty served in a glass bowl.
Grease 10 x 1-inch pie plate. Layer crumbled bacon and cheese in bottom. Beat remaining ingredients (except lettuce and tomatoes) until smooth 1 minute on high with hand mixer. Pour into plate over bacon and cheese. Bake at 400° until golden brown, 30 to 35 minutes. Serve with lettuce and tomatoes.
Mix all ingredients together by hand in a bowl for 2 minutes. Pour into a greased and floured Bundt pan and bake at 350° for 40 to 50 minutes. Sprinkle cooled cake with powdered sugar and serve with ice cream.
Chop onion, garlic and mushroom stems; saute until just softened. Add crumbs, cheese and crabmeat. Fill mushroom caps and sprinkle with more Parmesan and dot tops with butter. Bake at 350° until mushrooms are tender.
Combine first 5 ingredients; set aside. Place apples in a greased 8-inch square baking dish. Top with oat mixture. Bake at 350° for 45 minutes or until lightly brown. Enjoy.
Preheat oven to 250°. Combine salad dressing mix with dill weed, lemon pepper, garlic powder and oil. Pour over crackers. Stir to coat.
Mix and brown in skillet; drain and spread over dough. Mix Cheddar cheese and sour cream. Spread over sausage. Sprinkle with paprika and cook in a 325° oven for 25 or 30 minutes.
Combine green beans, wax beans, kidney beans, bell pepper and green onions. Combine apple juice, cider vinegar, sugar, pepper, dry mustard, paprika and dried oregano in a small jar; cover tightly and shake vigorously. Pour vinaigrette over salad; toss gently. Cover and chill at least 2 hours. Yield: 12 servings.
Slice unpeeled potatoes. Peel and chop onions. Put oil in cold skillet and heat to about 300°. Scatter potato slices over bottom of skillet. Cover and cook about 5 minutes. Turn potatoes over and brown other side in covered frypan about 2 or 3 minutes. Uncover, add chopped onions and water. Replace cover and cook 3 minutes longer. Uncover and add eggs and meat. Stir until eggs are cooked. Serve warm.
Cream shortening and 2 cups sugar. Add eggs, one at a time. Beat well. Sift dry ingredients and add alternately with buttermilk. Add 1 1/2 teaspoons coconut flavoring and coconut. Bake in greased angel food pan at 350° for 50 to 60 minutes.
Beat egg; add milk and oil. Stir in flour and sugar. Mix just enough to blend. Fill greased muffin tin 2/3 full. Bake 20 minutes at 425°.
Mix 2 cups cookie crumbs, 1/4 cup sugar and margarine in a 13 x 9-inch pan. Press firmly onto bottom of pan. Refrigerate.
Slice apples (about 5 or 6) in bottom of a 9 x 13-inch pan. Sweeten apples and sprinkle with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon as for pie. Mix recipe and pour over apples. Bake at 350° until cake is done.
Preheat oven to 325°. Grease and flour 13 x 9-inch pan. Cream oil, sugar and eggs. Sift dry ingredients and add to egg and sugar mixture. Stir in carrots and nuts. Pour into baking pan and bake 55 minutes or until top springs back or tester comes out clean. Cool completely. Frost.
Cut steak into 2-inch strips. Brown in hot oil. Mix all other ingredients. Pour over steak, cover and simmer until tender, 45 minutes. Serve over cooked egg noodles.
Boil carrots in salted water until fork-tender. Cool. Alternate carrots, peppers and onion rings in dish. Combine remaining ingredients until well blended. Pour over vegetables. Refrigerate until needed. Serves 12 to 15.
*Can add vanilla ice cream (1/2 gallon) in place of heavy cream and half and half.
Heat brown sugar, butter or oleo and chopped pecans until bubbly in a small pan; pour into a baked pie shell. Heat in a 350° oven until bubbly. Cool completely.
Mix cake mix, sugar, oil, eggs and apricot nectar. Bake in greased tube pan 1 hour at 325°.
Mash together the garlic and salt. Beat in the mustard and vinegar, then beat in the oil and yogurt. Stir in the herbs. Season with pepper. Makes about 1 1/4 cups.
Bring cocoa, coffee and butter to a boil; sift the flour, sugar and salt together. Add these dry ingredients to the coffee/cocoa mixture.
Preheat oven to 350°. Combine all ingredients, except chicken, in saucepan; simmer 10 minutes. Place chicken in glass baking dish and bake for 45 to 60 minutes. Baste with remaining sauce every 15 minutes. Good!!!
Mix and bake in a greased 9 x 13-inch pan. Bake at 350° for about 50 minutes or until brown. Recipe can be cut in half.
Cream together 2 tablespoons melted margarine and cream cheese. Add chicken. When this is mixed well, add salt, pepper, onion, pimento and milk. Mix well. Separate the dough out as (4) much as possible. Place 1/4 chicken mixture onto the middle of each roll; bring all four corners together and seal the sides and top. Brush the sides and top of each with melted margarine and sprinkle with the seasoned bread crumbs. Bake at 350° for 20 to 25 minutes or until lightly browned. Serve with chicken gravy over the top. Makes 4 Chicken Rolls.
Marinate for a couple hours. Bake at 375° for 1 hour.
Prepare lime gelatin as directed on package. Chill until slightly thickened; fold in pineapple. Pour into 8-inch square pan; chill until firm. Gradually add mayonnaise to softened cream cheese, mixing well until blended. Add nuts; spread over molded gelatin layer. Chill until firm. Prepare strawberry gelatin as directed on package; pour over cheese mixture. Chill until firm. Cut in squares. Serve on lettuce; Top with small amount of mayonnaise, if desired.
Line pie plate with pastry. Fry bacon until cooked; chop coarsely. Put half of bacon into pastry shell. Break eggs into pastry shell on top of bacon (eggs may be beaten). Chop onion; put on top of eggs, along with remaining chopped bacon. Cover with another pie pastry; glaze with a beaten egg. Bake in a moderate oven until golden brown.
Dissolve the gelatin in hot water; add all other ingredients. Pour in mold; chill until firm.
In greased baking pan, place chicken. Place sauerkraut over chicken and top with cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325° for 1 1/2 hours or fork-tender. Serves 4.
Mix first 3 ingredients. Bring to a boil. Add strawberry jello. Bring back to a boil. Add strawberries. Mix; let boil. Pour into a baked pie shell. Cool. Top with Cool Whip.
Mix cheese spread, margarine, mayonnaise and salt until smooth. Mix in crab. Cut English muffins in half. Spread mixture on English muffin halves. Chill in refrigerator.
Dissolve the gelatin in the hot water and add the cold water. Cool slightly. Add the remaining ingredients. Mix well and chill in mold. Serve.
Combine chicken, grapes, water chestnuts, almonds and celery. Combine soy sauce, curry powder and mayonnaise. Add mayonnaise mixture to chicken mixture. Chill and serve on lettuce leaves.
Cut rolls to make a top and bottom. Butter inside of top rolls and spread mustard on bottom half. Sprinkle ham and cheese all over. Sprinkle Worcestershire sauce over ham and cheese (lightly). Put top half on and cover with tinfoil. Bake 30 to 35 minutes at 350°.
Combine sugars, milk and butter in saucepan. Cook until soft balls form in cold water. Just before removing pan from heat, add remaining ingredients. Stir until marshmallows are almost melted. Remove from heat. Beat until mixture begins to thicken, about 1 minute. Pour into 8-inch buttered pan.
Cook all of the first 4 ingredients and boil for 3 minutes. Add marshmallows (cut into squares), chocolate stars, chocolate chips and unsweetened chocolate. Stir together until all melted; pour into buttered 9 x 13-inch pan. Add nuts, if desired. Cut while warm.
Chop all vegetables. Combine green tomatoes, ripe tomatoes, onions, cabbage and peppers. Sprinkle with salt and put in a coarse cotton bag. Hang up bag and let drain overnight. Squeeze the bag in the morning to remove any juice left. Put vegetables in a porcelain kettle with brown sugar, horseradish, black pepper, mustard seed, celery seed and mace. Cover with vinegar and boil until it turns clear. Seal in jars. (Taste to see if sweet enough.)
In a mixing bowl, whisk the parsley, onion, mayonnaise and lemon juice. Stir in the tuna. In a salad bowl, combine celery, cabbage and carrots. Add the tuna mixture. Toss. Cover and chill until serving time.
In medium saucepan, combine sugar, milk, butter, salt and vanilla. Boil to soft ball stage. Remove from heat. Beat in peanut butter.
Brown ground beef in saucepan, stirring until crumbly. Drain. Add spaghetti sauce and water. Simmer for 10 minutes. Combine eggs, cheeses, parsley and seasonings in bowl; mix well.
Beat egg white until stiff but not dry. Gradually add sugar. Add flavoring. Fold in coconut and cornflakes. Drop by teaspoonful onto well-greased cookie sheet. Bake at 350° for about 20 minutes. Remove from cookie sheet as soon as removed from oven.
Cream butter and sugar; add eggs and mix well. Stir in rest of ingredients. Pour into greased 2-quart baking dish. Bake at 350° for 40 to 45 minutes.
Stir everything together in a bowl except the 10x sugar and vanilla. Add a couple tablespoons evaporated milk to make a stirring mixture. Put over heat and bring to a boil, stirring constantly. Remove from heat and add 10x sugar 1/3 at a time using electric mixer. Add vanilla and continue beating until the icing is smooth and will spread easily.
Bring first three ingredients to a boil in a large saucepan. Gradually stir in grits. Return to a boil; reduce heat and simmer, stirring occasionally 15 minutes or until thickened. Add cheese and next four ingredients, stirring until cheese melts. Remove from heat; let stand 10 minutes. Stir in eggs and pour into a lightly greased 11 x 7-inch baking dish. Sprinkle with paprika. Bake at 350° for 1 hour or until set. Yield: Approximately 8 to 10 servings.
Cook potatoes in jackets until tender. Drain and dry. Place in a casserole, adding butter and chopped onion. Beat egg yolks and add lemon juice, mushrooms and meat stock. Season with salt and pepper. Pour over potatoes in casserole. Bake, uncovered, in preheated 350° oven for 30 to 40 minutes.
Combine all ingredients and stir until mixed well. You can omit pickles and olives, if you want.
Bake cake as directed in a cookie sheet. Mix cream cheese, drained pineapple, milk and vanilla instant pudding together in a large bowl. Put on top of cooled cake. Cover with Cool Whip. Sprinkle with coconut or nuts. Store in refrigerator.
Dissolve the gelatin in boiling water. Stir in the cranberry sauce, pineapple and pears. Use potato masher to mash and mix all together. Pour into a Tupperware pan of 9 x 9 x 3-inch or larger. Makes about 16 servings.
In a blender, puree the first 6 ingredients until smooth. When done, stir in orange zest. Then stir mix with cooked pasta. Add chicken, tomato, and parsley last. Refrigerate for at least 1 hour before serving.
Layer precooked noodles then tuna, then veggies. Mix soup with small amount of water; dribble over each layer. Add Velveeta cheese. Do another layer and top with cheese. Cok covered at 350° for 30 to 40 minutes. Last 5 minutes cook uncovered to brown.
Brown meat and drain. Saute garlic and onion in olive oil. Add to meat. Add remaining ingredients and simmer 2 to 3 hours, stirring often. Add water if necessary to keep right consistency. Add olives, oregano or basil to taste. Serves 50.
Wash and cut potatoes into wedges, leaving skins on. In a casserole dish, pour just	enough	vegetable oil to coat bottom. Put the potatoes in the casserole dish and sprinkle with Mrs. Dash extra	spicy seasoning. Cover dish	with wax paper and microwave on High for 20	minutes. Turn	dish and stir taters a couple times while cooking. If you like real spicy food, sprinkle on more seasoning. When time is up, allow to set for 5 minutes.
Heat on medium, stirring occasionally. Top with cheese. Serves 4 to 6.
Cut yellow tendons at top of legs (to keep from kicking batter off when cooking). Soak in cold, salty water for 1 hour. Coat with bread crumbs. Let set for 1 hour in refrigerator. Remove and fry in hot grease until brown.
Spread chicken breasts flat. Fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika. Use mixture to coat chicken pieces.
Combine ground beef, parsley flakes, soy sauce, garlic, bread crumbs, onion, eggs and ketchup in large bowl; mix well. Form into balls; put into a 9 x 13-inch pan.
Cook ground beef and drain. Cook shells, drain and cool. Mix together cheese and parsley flakes. Fill with about 2 tablespoons of cheese mix. Put in baking dish (9 x 12-inch) and pour over the meat and sauce plus any leftover cheeses. Bake at 350° for 45 to 60 minutes.
Preheat oven to 350°. Prepare cake mix as directed. Stir in apples. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 30 minutes or until toothpick comes out clean. Meanwhile, in bowl, combine milk, sour cream and lemon juice. Remove cake from oven. Spread cream mixture over top; return to oven and bake 10 minutes more or until set. Sprinkle with cinnamon. Refrigerate any leftovers.
Cut chicken into 6 serving size pieces. Mix cornmeal, flour, the 1 teaspoon ginger, salt, sugar, paprika, onion salt and garlic salt. Dip chicken into milk; coat with cornmeal mixture. Place, skin side up, in a 13 x 9 x 2-inch baking pan. Bake, uncovered, in a hot oven (400°) for 50 minutes.
Cook all ingredients over medium heat, stirring constantly, until the mixture pulls away from pan and is no longer sticky.
Mix together sugar, shortening and molasses. Add spices, then boiling water. Stir together. Sift, then measure flour and sift with soda and salt into the mixture. Beat well, then add last the 2 well beaten eggs and beat thoroughly. Pour into a long cake pan that has been greased on the bottom and lightly floured before pouring the batter into the pan. Bake in a preheated moderate oven at 350° for 45 to 50 minutes until tested done.
Combine all ingredients and shape into logs 1 x 2-inches. Chill, then glaze with melted chocolate chips.
Add in large bowl the oil, sugar, eggs, carrots, pineapple and vanilla. Stir by hand, then add remaining ingredients and stir by hand again. Bake in 2 round cake pans or a 9 x 13-inch loaf pan for 30 to 45 minutes at 325°.
Soak eggplant slices in cold water for several hours. Drain and arrange layers of eggplant and tomatoes in a buttered baking dish. Sprinkle each layer with grated cheese, salt and pepper. Sprinkle top with bread crumbs, more cheese and sweet basil. Dot with butter, Bake 300° for 1 hour.
Boil cabbage 10 minutes, uncovered, until tender-crisp. Drain. Place in casserole. Blend oleo and flour in saucepan over medium heat. Add onion, celery, pepper, salt and cayenne pepper. Saute 10 minutes. Add the milk and Cheddar Cheese. Blend well until melted. Pour over cabbage. Top with the bread crumbs and bake at 350° for 30 minutes. (I use hot Mexican Velveeta cheese.)
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup. Yield: 6 to 8 servings.
Toast sesame seed and almonds in 2 tablespoons of butter until light brown. Cool. Break up noodles. Add onions, sesame seed and almonds. Toss with dressing.
In saucepan, cook carrots just until crisp-tender. Drain, reserving 1/4 cup liquid. Place carrots in 1 1/2-quart baking dish. Combine mayonnaise, onion, horseradish and reserved cooking liquid. Spread evenly over carrots. Sprinkle with cheese. Top with bread crumbs. Bake uncovered at 350° for 30 minutes. Yields 8 to 10 servings.
In 10-inch skillet over medium heat, in hot salad oil, fry 1 tortilla at a time, about 30 seconds on each side until lightly browned and blistered. With tongs, remove tortilla to paper towels to drain. Discard any remaining oil.
Place all ingredients (except cheese) into a casserole dish and mix together. Add most of cheese and mix into the casserole. Sprinkle the remaining cheese on top. Bake at 350° for 30 to 45 minutes. To test, insert knife into middle; it should be clean when removed. Serves 12+. Can do ahead.
Sprinkle cucumbers and onions with salt. Let set for 2 hours. Combine vinegar, sugar and pepper. Pack cucumbers in plastic containers. Cover with vinegar mixture; seal. Freeze. Thaw as needed. These are real crispy and good!
Melt chocolate and butter in double boiler; add cereal and stir until coated. Press into pie pan.