HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine softened cream cheese, egg, sugar and salt; mix well. Blend in chocolate chips; set aside. Sift together flour, sugar, cocoa, soda and salt. Stir in water, oil and vanilla. Line miniature cupcake pans with paper liners. Fill each cup 1/3 full with cocoa mixture; top with 1 teaspoon cheese mixture. Sprinkle with ground nuts or chocolate shot, if desired. Bake at 350° for 20 minutes.
Stir hot water into jello until dissolved. Add cold water, orange juice, lemonade, pineapple juice and pop.
Combine corn meal, flour and onion. Add egg. Gradually beat in milk or water. Drop from a spoon into hot fat where fish was fried. Fry until golden brown. Drain on absorbent paper. Spread with butter and serve hot with fish. This makes about 16 small hush puppies.
Brown hamburger and drain. Add other ingredients, except cheese. Mix well. Pour into well-greased baking dish. Cover with cheese. Bake at 350° for 30 minutes. Serve hot with nacho chips.
Note: Mussels should be scrubbed or "debearded" right before cooking to retain their freshness.
Trim stem from eggplant but don't peel. Cut into 1/2-inch slices, then cut into cubes. Place the eggplant slices in a bowl with salted water to cover. Weight eggplant down with a plate. Let soak 15 minutes. Remove seeds and membrane from pepper, then cut into strips and chop coarsely. Cut zucchini ends, then slice crosswise thinly. Heat oil in Dutch oven or large skillet. When sizzling, add onions, sweet pepper and zucchini. Cover and cook 5 minutes, stirring occasionally. Combine garlic and parsley, then stir into onion mixture. Drain eggplant thoroughly. Stir eggplant into mixture. Cover and cook for 5 minutes. Add tomatoes, salt, pepper and sugar, mixing thoroughly. Cover and cook for 5 to 10 minutes or until flavors blend. Serve hot.
Mix flour, sugar and salt in a large bowl. Stir in liquids and mix, making stiff batter. (Do not knead at this time.) Push dough aside and spray with Pam or grease with Crisco. Turn dough over to grease all sides. Cover lightly with foil and let stand overnight in warm place. (A cold oven is a good place to let it stand.)
Mix well and shape into 2 balls. Roll in chopped walnuts and chill. Serve with crackers.
Cook soup bone about 2 hours. Put liver, salt pork, onions and parsley through food chopper. Mix together with beef. Add eggs, salt and pepper, then mix. Add flour just to stick together (should be very moist). Drop by spoonful (size of meatballs) into hot broth; bring to a boil. Simmer 2 to 3 hours, stirring often using only a wooden spoon. Keep covered. Very good served over boiled potatoes or toast.
Beat the cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries, if desired.
Mix pudding and milk until stiff. Fold in half of whipped topping. Pour into pie shell. Spread remaining topping on pie. Sprinkle with coconut.
Drain Veg-All and place in a large bowl. Add onions and mix. Add mayonnaise and cream of chicken soup to mixture. Mix all ingredients thoroughly. Cover mixture with crushed Ritz crackers (and 1 tablespoon of melted butter if desired). Bake in casserole dish at 350° for 35 minutes.
Beat eggs for 5 minutes. Add bread, sugar and remaining ingredients. Mix well. Bake in greased and floured loaf pan at 350° for 35 to 40 minutes. I also add raisins and nuts.
Mix pudding, milk, sugar, cream cheese and butter. Fold in the Cool Whip, set aside. In large bowl layer the cookies, then the pudding mix, making three layers of each, ending with cookies to look like dirt. Add artificial flowers to center when ready to serve.
Cut the first 3 ingredients together with pastry blender. In a large measuring cup, beat egg. Add vinegar and fill cup with water. Add to flour mixture and mix to blend. These crusts can be separated into small bags and frozen to use at a later time (although they are best when baked fresh!). Makes 6 to 8 crusts.
Cook noodles. Drain noodles and add butter and Parmesan cheese. Stir. Pat in bottom of casserole dish. Brown ground beef; drain. Add spaghetti sauce. Put cottage cheese and Mozzarella cheese over noodles. Pour meat sauce over cheese. Sprinkle Mozzarella cheese on top. Bake at 350° for 30 minutes.
Mix green beans and corn (drained); put in greased casserole. Mix soup, sour cream, Cheddar cheese, onions and salt; spread over beans and corn. Mix melted margarine with crushed crackers and slivered almonds; spread on top of casserole. Bake 45 minutes at 350°, uncovered.
Add cornstarch to small amount of water. Add boiling water. Add jello and stir. Add sugar. Put strawberries in pie shell, then pour mixture over this. Refrigerate until mixture has jelled. Top with Cool Whip. Keep refrigerated.
Generously butter a jelly roll pan; line it with a single layer of crackers and set aside. In a saucepan, boil butter and brown sugar for 3 minutes. Pour this over crackers and bake 7 minutes at 400°. Remove from oven and sprinkle chocolate chips on top. When melted, spread chips evenly over crackers. Sprinkle with nuts if desired. Cool and break into pieces (or cut into 1 to 2-inch squares with a sharp knife).
Preheat oven to 350°. In a large bowl, beat eggs slightly. Add pumpkin, sugar, spices and salt. Beat until well blended. Slowly add milk and cream. Pour into shell. Bake 60 to 70 minutes or until knife inserted into center comes out clean. Cool. Serve with whipped cream.
Cook and drain broccoli first, then mix into all other ingredients except crackers. Pour into 2-quart greased casserole; add crushed crackers on top. Bake for 30 minutes at 350°.
Dice onion and mix with ground beef in a large skillet. (Season with salt and pepper.) Mix all other ingredients in a large pot and simmer until ground beef is done. Add ground beef to large pot and simmer for 5 to 10 minutes.
Combine boiling water and gelatin in blender container; process until gelatin dissolves. Add pie filling; process until smooth. Chill until serving time. Spoon into 12 (12 ounce) glasses. Add 1 scoop ice cream to each glass; mix gently. Fill glasses with milk; mix gently. Garnish with peppermint stick stirrers.
Mix in order given and let stand in refrigerator (not freezer) for 24 hours to season.
Prepare cake as to directions on box. Bake in a greased and floured sheet cake pan. While cake is still hot, poke holes in cake and pour the coconut cream over cake. Mix cream cheese, whipped topping and powdered sugar until smooth. Frost cake and sprinkle with coconut. Keep refrigerated. (This cake is very moist.)
Combine ingredients and pour into shallow baking dish. Bake for 10 to 15 minutes at 375°, or microwave until heated through. Serve with tortilla chips.
Cream sugar and oleo. Add 1 whole egg and 1 yolk. Gradually blend in flour. Add vanilla. Pour into 9 x 13-inch pan. Mix pecans, egg white (do not beat) and brown sugar. Pour over top of first mixture. Bake at 300° for 20 minutes. Cool.
Cream butter; add sugar. Beat eggs; mix well. Sift flour, soda, baking powder and salt together. Add dry ingredients to first mixture. Add vanilla and oatmeal; mix well. Add chocolate chips and pecans. Drop on a cookie sheet and cook 10 to 12 minutes at 325°.
Mix ingredients thoroughly and form into balls. Roll in chopped nuts. Chill until ready to serve.
In a big saucepan, cook ground beef, chopped onion and minced garlic until beef is browned and onion is tender. Drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushroom stems and pieces, sugar, crushed oregano, salt and crushed basil. Bring meat mixture to boiling. Boil gently, uncovered, for 20 to 25 minutes, stirring sauce occasionally.
Beat first 4 ingredients for 5 minutes, until smooth. Fill petit four papers to top. Bake 10 minutes or longer at 350°. Put a cherry on top with a little sauce.
Cook rice, separate and drain. Add butter while rice is still hot. Add other ingredients. Pour in a baking dish and bake at 375° until brown.
Place in greased 8 x 8-inch baking dish and sprinkle with cinnamon.
*Or you can use 2 large packages pudding and 4 cans Milnot.
Cook broccoli according to directions; drain. Mix crackers with butter. Reserve 1 cup to top casserole. Butter baking dish; mix all ingredients. Top with cracker crumbs. Bake at 350° for 30 to 35 minutes.
Knead together chicken, cream cheese and lemon pepper. On each triangle of rolls, put only enough mixture so the dough can be molded completely around it to form a ball. Roll in butter and then in a mixture of the croutons and pecans. Bake on cookie sheet at 375° for 20 minutes.
Mix all ingredients and cook 2 minutes on High. Stir until lumps are removed. Add 1/2 cup chopped nuts or marshmallows; stir. Add vanilla. Pour on buttered platter. Let cool before cutting.
Heat oven to 350°. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups.
Prepare each flavor separately as follows: Dissolve each flavor with 1 cup hot water in small bowl. Add 1/4 of the ice cream until dissolved. Pour into serving bowl or mold; refrigerate until firm, or freeze for 10 minutes and repeat with each flavor layer.
Soften gelatine in cold water; stir over low heat until dissolved. Cool. Gradually add gelatine to combined cream cheese, mayonnaise, lemon juice and salt, mixing well until blended. Stir in remaining ingredients; mix lightly. Pour into lightly oiled 3-cup mold; chill until firm. Unmold. Garnish with additional chopped parsley and lemon slices, if desired.
Beat eggs slightly. Add other ingredients. Bake at 300° for 50 to 55 minutes. Yields 2 pies.
Combine margarine, cream cheese and flour and mix like pie dough. Divide into 36 small balls. Press each ball into bottom and sides of bite-size cupcake pans. Sprinkle half of nuts on crust.
Heat oil and brown beef over medium high heat, crumbling beef with fork until beef is done. Set aside. Puree onion soup in blender. Pour over beef, stirring over medium heat until it has consistency of rice. Stir in spices. Add undrained beans, tomato paste and sauce. Stir until well combined. Heat over low heat at least 20 minutes until hot and flavors have blended. Serves 4 to 6.
Stab meat on both sides. Put on light sprinkling of meat tenderizer. Leave whole. Marinate for 48 hours. Turn after 24 hours. Grill each side 1/2 hour. Baste with marinating sauce. Cut into pieces. Will marinate 5 to 6 pounds steak.
Put sugar and cocoa in a 4-cup measure and put margarine on top. Cook on High for 1 1/2 minutes until margarine melts. Stir. Stir in milk. Cook on High for 2 minutes, then stir. Cook on High for 1 1/2 minutes longer. Sauce should boil for about 1 minute.
Butter 9 x 13-inch casserole dish. Put hash browns on bottom of dish. Mix all other ingredients except cheese and pour over hash browns. Sprinkle cheese on top. Bake for 45 minutes in 350° oven.
Combine all ingredients and beat until smooth. Pour into unbaked pie shell. Bake at 450° for 15 minutes. Lower the temperature to 325° and bake for 30 minutes until set.
Mix eggs, sugar and oil. Combine dry ingredients and add to first mixture. Add squash, raisins and nuts. Stir well. Bake at 350° for 50 minutes or until done when tested with a toothpick.
Cream butter and sugar. Add water and vanilla. Mix in flour. Shape into crescents on an ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Sprinkle with powdered sugar. May also be dropped by teaspoon onto cookie sheet and decorated with a pecan half. Chopped pecans or chocolate chips may also be added.
Blend sugar, syrup and oleo in saucepan. Cook over medium heat until it boils. Blend slowly into beaten eggs. Stir in vanilla and pecans. Pour into pie crust and bake for 30 minutes in 375° oven.
Combine all together. Mixture should be stiff. Cook in a greased loaf pan for at least 40 minutes at 350°.
Microwave marshmallows and 2 tablespoons milk in medium microwaveable bowl on high for 45 seconds. Stir. Marshmallows will be partially melted. Refrigerate 15 minutes to cool. Stir in 1 cup of the Cool-Whip. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Stir in remaining 1 1/2 cups of Cool-Whip. Spoon into the pie crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over the cookies. Refrigerate 4 hours or until set. Drizzle with chocolate topping just before serving, if desired. Store leftover pie in refrigerator. Makes 8 servings.
Heat soup over low heat. Remove. Dissolve gelatin in cold water; add to soup. Add remaining ingredients and mix well. Spoon into 4-cup mold. Chill until firm. Serve with assorted crackers. Simply scrumptious!
Boil chicken and debone. In baking dish, melt margarine. Add broth, cream of celery soup and chicken. Mix well. Mix flour and milk together and pour over top of mixture. Bake at 325 to 350° until golden brown.
Heat the oven to 375°. Line the pan you are going to use with aluminum foil and grease the foil. Pare the raw potatoes and slice them thin. You can put the slices into a pot of water to keep them from turning dark while you work. Drain before using. Place a layer of potatoes 1 inch deep in the baking dish. Sprinkle a portion of the flour over each layer; add part of the butter in bits and season with a dash of pepper. Repeat the layers until the required amount is used. It is best not to have more than 2 to 3 layers because of difficulty in cooking. Pour on the milk until it can be seen between the slices. Cover and bake until potatoes are tender when pierced with a fork, 1 1/2 to 2 hours. Remove cover during last 15 minutes to brown the top. Makes 6 to 8 servings.
To butter, add eggs, milk and vanilla. Mix thoroughly. Add sugar, flour and coconut. Mix well again. Pour into pie shell. Bake at 350° for 10 to 15 minutes. Reduce temperature to 300° and bake 1 to 1 1/2 hours.
Mix the dates, sugar and margarine in a heavy saucepan. After the sugar dissolves, continue to cook over medium heat for 3 minutes. Stir constantly while cooking. Remove from heat. Stir in the Rice Krispies, pecans and vanilla. When cool enough to handle, roll into bite-size balls. Roll in powdered sugar.
Brown ground beef and drain. Break bacon. Add all ingredients together and pour into casserole dish. Bake at 350° for 1 hour, or put in crock-pot for 4 to 5 hours.
Spread shredded raw cabbage over buttered oblong pan. Spread with raw meat, out of casing. Cover with spices and blanket with sauce. Cover tightly with foil. Bake at 350° for 2 hours. Mix and serve with grated cheese, Italian beans, bread and fruit.
Day Before Serving: Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. In a large bowl, mix first 5 ingredients with fork. With pastry blender, cut shortening into mixture until it resembles coarse crumbs. With fork, stir in bananas and eggs just until blended. Spread evenly in pan. Bake 55 minutes to 1 hour until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan and cool completely on rack. Makes 1 loaf.
Thoroughly brown meat on all sides in fat, turning often. Add boiling water, Worcestershire sauce, garlic, sliced onion, bay leaves and seasoning. Cover and simmer, don't boil, for 1 1/2 hours. Stir occasionally to keep from sticking. Remove bay leaves and garlic clove. Add remaining vegetables. Cover and cook 30 minutes more or until vegetables are done. Remove meat and vegetables and thicken liquid for gravy, if desired. Serves 6 to 8.
Pound chicken breasts very thin, pat dry. Mix sesame oil, rosemary, mushrooms, green onions, salt and pepper. Place small amount of this mixture on chicken breast, roll chicken breast around mushroom mixture, roll in bread crumbs. Saute in small amount of oil until rolls are firm and chicken cooked through. Combine mandarin juice, salt, turmeric, ginger and cornstarch in saucepan. Mix until well blended, bringing to a boil over medium heat. Cook 2 to 3 minutes until thickened. Slice chicken rolls into 1/2-inch slices. Serve with heated mandarin sauce. Serves 4.
Boil chicken, skin and bone. Soak noodles in the broth and cut up the chicken.
Combine cream cheese, sugar and vanilla; beat until fluffy. Fold in whipped cream. Put into pie crust. Chill for several hours. Top with berry filling.
Cream sugar and shortening; add eggs. Sift flour, salt, baking powder and	baking	soda. Add this to other dry ingredients. Add to sugar mixture a little at a time; this will be very stiff. Add vanilla last. Drop by spoonfuls on an ungreased cookie sheet. Bake at 325°.
Cook chicken until tender. Debone and chop into bite size pieces. Mix chicken, celery and onion together. Let set in fridge a couple hours. Before serving, add green grapes (cut in half), cashew nuts and enough Miracle Whip to mix well. Add a dash of Worcestershire sauce and a dash of salt and pepper. Mix well; chill and serve.
Use 5-quart or 6-quart covered pan. Cover chicken breasts with water to top of pan. Add salt and pepper. Bring to a boil. Lower heat and simmer to make broth. Add diced onions, chopped celery and sliced carrots to broth. Remove chicken when done; cool and debone.
Roast pecans by placing them on a cookie sheet for 10 to 15 minutes in 350° oven. Watch carefully to prevent burning. Combine chicken, celery, mushrooms, water chestnuts, pecans and about 3/4 bacon bits. Blend sour cream, salt, lemon juice and pepper into chicken mixture. Add enough mayonnaise to moisten salad thoroughly and toss lightly. Chill thoroughly. When ready to serve, garnish top with the rest of the bacon bits. May be served in individual lettuce cups or on a lettuce-lined platter.
Cut onion into thin vertical slices. Separate slices into strips; set aside. Heat 1 tablespoon oil in wok over high heat (or use heavy skillet). Add mushrooms; stir-fry 1 minute. Use a slotted spoon to place mushrooms in a large bowl; set aside. Heat second tablespoon oil, add onion and stir-fry 1 minute. Spoon cooked onion into bowl with mushrooms. Heat remaining tablespoon of oil over high heat. Add beans; gently stir-fry until bright green and glossy with oil. Reduce heat to low. Add broth and sugar. Cover and simmer until beans are tender, 10 to 20 minutes, depending on age and size of beans. Stir occasionally.
Flour chicken and brown in oil. Put rice and onion in greased casserole. Add mushrooms with juice. Arrange chicken on top. Mix water with bouillon and pour over top. Dot with butter. Cover and bake at 350° for 1 hour. Remove cover for last 5 minutes.
Cut round steak (against the grain) to the length and width of index finger. Sprinkle with garlic salt and Season-All (be sure to rub in). Place in container. Cover with Worcestershire sauce; cover with lid and marinate at least 1 hour. Mix egg and milk. Dip steak in mixture; roll in flour, salt and pepper mixture. Deep fat fry 3 to 5 minutes, until golden brown.
Simmer the beans, covered in half the stock, for 2 hours. If all stock is absorbed during cooking, add water so the pan is moist.
Mix refried beans with salsa and remaining ingredients. Layer in pan 1/2-inch thick. Micro until bubbly.
In frying pan, brown beef; add onions, onion soup and 1/2 cup water and simmer until ground beef is done. Cook raw vegetables until tender. In large kettle, add liquids and beef mixture; rinse pan good with all other ingredients and simmer good. Any other herbs or liquids can be added. Serve hot.
Cook elbows until tender. In skillet, melt butter. Saute onion and garlic until tender. Add beef and cook, stirring, until brown. Drain and stir in tomato sauce, salt, pepper and oregano. Simmer 5 minutes. Spread beef mixture into bottom of greased 2-quart casserole. Toss cooked elbows with grated cheese. Arrange on top of meat mixture and pack down. Combine eggs and milk; pour over elbows. Bake at 350° for 1 hour.
Stir together the melted butter, crumbs and sugar. Press into bottom of a 9 x 13-inch pan and bake from 5 to 8 minutes in a 350° oven.
In a small bowl, beat eggs, 1/2 cup sugar and ReaLemon juice until frothy. In medium saucepan, combine remaining sugar and cornstarch. Gradually add water; mix well. Over medium heat, cook and stir until thickened and clear; remove from heat. Gradually beat in egg mixture. Add vanilla. Cool. Fold whipped cream into sauce. Chill. Serve with fresh fruit. Refrigerate leftovers. Makes 3 cups.
Beat all ingredients together for 4 minutes with mixer. Bake at 325° for 30 to 35 minutes.
Mix the sour cream, soup, salt, pepper, garlic and cheese together. Reserve some of mixture to put on top of casserole. Spread layer of mixture in bottom of 2 1/2-quart casserole dish. Add layer of noodles, then spinach. Repeat layers. Spread reserved mixture on top; sprinkle with paprika. Add a little Parmesan cheese, if desired, for color. Bake for 1 hour at 350°.
Mix pretzels, butter and 3 tablespoons sugar together. Spread in the bottom of a 9 x 13-inch pan. Bake at 400° for 8 minutes. Let cool. Blend cream cheese, Cool Whip and 1 cup sugar together and spread over pretzels. Mix jello, boiling water and strawberries together. Let cool in refrigerator and pour onto the cream cheese layer. Serve cold. Enjoy!!
In large bowl heat Cheddar, Blue and cream cheese until smooth. Add milk, onion, Worcestershire, mustard, paprika and garlic salt. Chill and shape into ball. Roll in sesame seed or chopped nuts. Wrap in protective paper and chill.
Simmer juice, vinegar and spices for 10 minutes. Add fruit and simmer for 5 minutes. Soften gelatin in 2 tablespoons of cold water. Strain fruit and add jello and gelatin to hot juice. Stir until dissolved. When cool, add fruits and mold in oiled salad mold. Chill. Serves 10 to 12. Excellent with ham or turkey.
In a bowl, beat eggs with milk, flour and salt until smooth and the consistency of heavy cream. Heavily butter custard cups or popover pans and fill each about 2/3 full of batter. Bake in preheated hot oven (425°) for 30 to 35 minutes or until puffed and brown. Serve at once with butter or marmalade.
Combine butter, sugar and vanilla. Beat well. Add eggs and beat. Stir in flour. Gradually add chocolate chips, pecans and coconut and mix. Pour into unbaked pie crust. Bake at 350° for 35 to 40 minutes.
Mix all ingredients well and spread on English muffin halves; can be frozen at this point. Bake at 400° for 10 minutes or until bubbly.
Combine brown sugar, walnuts, 2 tablespoons flour, cinnamon and butter. Set aside. Sift dry ingredients into bowl. Cut in shortening until it resembles coarse crumbs. Combine egg and milk; add to flour mixture and stir just until moistened.
Mix all ingredients, except cherries. Pour batter in an ungreased 9 x 13-inch pan, reserving a small amount of batter. Top with cherries. Use reserved batter to put on top of cherries in small spoonfuls, scattered around. Bake for 45 minutes at 375°.
Beat eggs with a mixer until thick and light. Combine sugar and oil. Pour into eggs with mixer on medium speed. Stir together flour, cinnamon, soda and salt. Add to egg mixture with vanilla. Beat to mix. Stir in walnuts. Spread thinly sliced and pared ripe apples in a buttered 13 x 9 x 2-inch pan. Pour batter over apples, spreading to cover. Bake at 350° for 1 hour. Remove from oven. Cool and spread with Cream Cheese Icing.
Dissolve yeast in 1/2 cup lukewarm water and one teaspoon sugar; let it stand for 5 minutes or until it doubles. Place regular flour in a large bowl, add yeast and 2 cups warm water, mix and knead for about 5 minutes. Cover and let it rise until it doubles in bulk. Bring 2 cups water and salt to a boil. Pour boiling water over corn meal flour and mix very fast. Cool. Make a well in the yeast mixture and add corn meal, knead until dough is smooth, about 10 minutes. Cover with a cloth and a blanket, let it rise until double in bulk. Grease a 4-cup bowl, sprinkle with regular flour, place one-third of dough in the bowl, turn and shake bowl until dough is smooth. Pour dough in a greased ovenproof pie plate. Do the same with the other two parts of the dough. Bake in a preheated 450° oven for about 45 to 50 minutes. Remove from the oven and place loaves on a wet cloth and cover. The crusts will be soft. Makes 3 loaves. Portugal.