HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first two ingredients, cut in butter until mixture is crumbly. Stir in coconut, press mixture firmly in greased 8 inch square pan. Cream together cheese, melted chocolate, eggs, sugar and flour with electric mixer. Gradually add cream, vanilla and cinnamon mixing until smooth. Pour over crust. Bake at 350° for 25 to 35 minutes, or just until filling is set. Cool, then refrigerate. Cut into bars before serving.
Cook macaroni according to package directions. Drain and cool. Add veggies, mustard, salt and pepper, mixing well. Fold in mayonnaise, mixing well. Gently fold in chopped eggs. Refrigerate until serving time. Garnish with egg wedges; sprinkle with parsley and paprika.
Sift flour; add all other ingredients. Knead well; shape into a round roll. Wrap in waxed paper and chill in the refrigerator until the next day. With a sharp knife, cut into thin slices. Bake for 10 minutes at 350°. Makes 40 biscuits.
Blend together the chili sauce and cream cheese; mix in the salad dressing, onion and horseradish. Fold in shrimp, cover and chill at least 1 hour. Serve with crackers. Makes about 2 1/2 cups.
Peel and dice potatoes. Peel and dice carrots. Dice onion. Dice green pepper. Add vegetables to boiling water until tender. Add vegetables and water they were boiled in, to 1 quart simmering milk. Add ham. Salt and pepper to taste. Simmer about 30 minutes.
Mix cracker crumbs with 1/2 cup melted margarine. Put in a 14 x 9 x 2-inch pan. Cream 1 cup margarine and gradually add sugar. Add eggs, one at a time, beating well after each one. Spread mixture over cracker crust and cover with sliced bananas. Sprinkle with pineapple. Spread whipped topping over pineapple. Garnish with cherries and nuts. Chill thoroughly. Serves 20.
In a 2-quart casserole dish, combine all ingredients. Mix well. Bake, uncovered, in 375° oven for 40 minutes.
Mix all ingredients well, pour into unbaked pie shell. Bake for 1 hour at 300 ° or until done.
For 1 1/2 gallon ice cream freezer. Mix all ingredients, except milk, in large bowl. Mix thoroughly, dicing up bananas. Pour into ice cream freezer and fill with milk to "fill" line on freezer. Cover with ice and rock salt. Takes approximately 20 to 30 minutes.
Mix cake as directed and bake 12 to 15 minutes at 350° in a 9 x 13-inch pan. Mix together pudding, cream cheese and milk; beat until smooth. Spread on cooled cake. Top with pineapple and Cool Whip. Refrigerate overnight.
Pour milk into bowl; add pudding mix. Beat slowly with hand beater or at low speed of mixer until well blended, about 1 to 2 minutes. Blend in whipped topping; add nuts and chill.
Mix potatoes according to directions. Mix in all other ingredients. Pour in greased casserole dish. Bake, uncovered, for 30 minutes at 350°.
Mix first 6 ingredients. Roll into small meatballs and drop into next 3 ingredients. Simmer on low until done.
Cream butter, gradually add sugar, beat until fluffy. Add egg, beat in oil. Combine flour, cream of tartar and soda and add. Stir in vanilla. Chill dough 2 hours (I usually chill overnight). Shape in 1 inch balls, dip tip in sugar, flatten with fork. Bake at 350° for 8 to 10 minutes. Store in airtight container. Layer with wax paper. Makes 4 to 5 dozen cookies.
Remove sausage from casing; brown with onion and garlic. Add tomatoes, tomato sauce, salt, oil and parsley. Bring to a boil and simmer, uncovered, 15 minutes.	Cook rigatoni as directed. Serve with sauce.
Saute eggplant in oil in skillet. Brown lightly on both sides. Set aside. Saute zucchini, mushrooms, green pepper, green onion and garlic several minutes. Add tomatoes, salt and pepper. Alternate layers of vegetables and cheese in shallow buttered baking dish. End with cheese. Microwave for 12 minutes or bake at 350° for 30 minutes.
Brown ground turkey in margarine. Add chili mix and chili powder; stir well. Add kidney beans and tomatoes; stir until mixed well. Turn heat on low. Simmer for 45 minutes to 1 hour.
Cook pie crust first. Fix filling and pour into pie crust. Mix flour, cocoa and sugar. Add milk and stir well. When it boils, take it off the stove. Add butter, flavoring and eggs. Put back on stove, simmering until it's thick. Pour into pie crust. Let cool, cover and then refrigerate.
Mix ingredients together. Drop by teaspoons on cookie sheet. Bake at 375° for 10 to 20 minutes.
Saute onion in butter; add chopped broccoli to onion in skillet. Heat low until broccoli thaws. In large mixing bowl, add all other ingredients (cheese cut up in small pieces).	Put in casserole dish and bake at 350° for 20 to 30 minutes or until rice is done.
Marinate shrimp in wine; set aside. While gathering other ingredients, toss in crab meat and mayonnaise; mix well with spoon. Put into greased casserole. Sprinkle with stuffing mix; top with pats of butter. Bake at 300° for 25 minutes. Yields 8 servings.
In a medium bowl with mixer at low speed, beat milk, instant pudding and peanut butter until smooth, about 2 minutes. Let stand 5 minutes. Reserve 1 cup whipped topping. Gently fold remaining topping into peanut butter mixture until blended. Spoon half of the mixture into pie crust. Slice 1 banana and arrange over filling. Top with remaining peanut butter mixture. Freeze 4 to 6 hours or overnight. Before serving, swirl reserved whipped topping on pie. Slice second banana and arrange decoratively on top. If desired, drizzle with chocolate syrup. Serves 8.
Trim all excess fat from roast. Mince 1 onion, the garlic, celery and salt pork. Lightly flour roast; rub with minced mixture. Slice remaining onion; place in crock-pot. Place roast on onion. Cover and cook on low setting for 10 to 12 hours. Makes 6 to 8 servings (about 3 1/2 quarts).
Spray Pam in 1 1/2 quart oblong dish. Add sugar, salt and cinnamon. Cube bread, melt oleo and stir together until well coated. Add spices to apples; top with buttered bread cubes and bake 30 minutes at 350°. Serve as dessert with ice cream or plain as a side dish. Recipe may be doubled and baked in 2 1/2 quart dish.
Combine in small bowl. Chill several hours before serving. Great on party rye slices or served as a dip with fresh veggies.
Put all ingredients, except potatoes and carrots, into a large casserole. Cover. Bake 3 hours. Add vegetables. Cover and bake 1 more hour.
Thaw and squeeze dry the spinach. Blend all ingredients except bread in blender or food processor, then chill 2 hours. Cut center of bread out and place bite size pieces around bread shell. Pour dip mixture inside bread shell. Spread dip on bread and enjoy.
Grease an 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Mix together and bake at 350° for 20 minutes.
Dice chicken breast into medium cubes. Wrap with bacon and use toothpick to secure bacon. Arrange in Pyrex dish. Cover with brown sugar. Bake at 375° until bubbly and bacon appears done.
Make the pie crust. Mix flour and sugar. Add sour cream. Stir until smooth. Add milk gradually. Peel and quarter apples. Put in unbaked pie crust. Pour liquid over apples. Bake at 400° for 10 minutes, then reduce heat to 350° and bake for 30 minutes or until apples are done. Sprinkle with cinnamon.
Sift together white flour, wheat flour, rye flour, soda and sugar. Add orange peel, caraway seed and raisins. Add to dry ingredients the buttermilk, eggs and oil. Barely mix. This is a sticky dough, so it is wise to spread a layer of cornmeal on the baking sheet before placing dough thereupon. Flour would also work. Bake about 50 minutes at 350°.
Mix well. Store in cool dry place. Use 2 teaspoons or more to 1 cup hot water.
Combine in crock-pot. Cook on low for approximately 1 1/2 hours (or melt quickly in microwave, if in a hurry). Serve with tortilla chips.
Shred cabbage. Peel and shred carrots. Chop green onions. Mix mayonnaise, vinegar, sugar, sour cream and salt and pepper. Toss all ingredients together and serve.
Peel and cut tomatoes into pieces. Put into pot with 3 cups water and cook over medium heat. Bring to boil. Add butter or margarine, sugar and crumbled cold biscuits into tomatoes. Cook over low heat.
Sift first 6 ingredients. Combine and beat sugar, oil and eggs together. Add dry ingredients with buttermilk and vanilla. Fold in fig preserves and nuts. Bake in 325° oven until done.
Combine all ingredients. Marinate at least 6 hours. Grill or bake. Good for flank steak or chicken.
Beat egg and add other ingredients. Shape into balls and fry in deep fat (preferrably where fish has been fried). When golden brown, remove from fat and drain on paper towel and serve hot.
Mix soups together. Pour over roast in 9 x 13-inch pan. Cover with foil. Bake at 250° overnight or for several hours. Soups make sauce for over potatoes or rice.
Cook pasta as package label directs; set aside. Preheat oven to 375°. Grease 10-cup souffle dish. Sprinkle with the Parmesan.
Combine crushed croutons and Parmesan cheese in plastic bag or bowl. Melt butter in baking dish. Dip chicken breasts in melted butter, then coat with crouton/cheese mixture. When all are coated, place chicken in 9 x 13-inch baking dish. Drizzle top with some melted butter. Sprinkle with paprika and parsley. Bake uncovered 45 minutes.
Melt butter in a heavy soup pot. Add celery, leeks and carrots; cook over low heat for 3 minutes, stirring constantly. Add flour and cook, stirring, over low heat for an additional 2 minutes. Add broth and beer. Bring to a simmer very slowly so vegetables become tender (about 15 to 20 minutes), stirring occasionally. Over low heat, gradually add cheeses, whisking constantly until smooth. Season with cayenne pepper, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate. Serve in mugs; garnish with snipped chives. Serves 6.
Mix soda and vinegar, mix in rest of ingredients. Flatten with fork or glass and bake at 375° for 15 minutes. Drop dough by teaspoonfuls on cookie sheet.
Combine crackers, peanuts and pretzels in buttered roasting pan. Mix butter, sugar and corn syrup in saucepan and bring to a boil. Remove from heat and add vanilla and baking soda. Pour over cracker mixture and stir until coated. Bake at 250°, stirring every 15 minutes, for 1 hour. Lay on wax paper to cool.
Cook onion and celery in butter until soft. Add flour and coat flour in butter evenly. Add milk. Bring to a boil, stirring constantly. Add bouillon and simmer until dissolved and soup is thick. Add cooked broccoli.
Cook and crumble sausage, drain. Add sausage to other ingredients, adding chopped stems to mixture. Mix well. Stuff clean mushrooms and bake 30 to 35 minutes at 375°.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and almond. Mix well. Bake in "extra" long loaf pan for 1 hour and 15 minutes in a 350° oven. Do not open oven door during baking.
Combine all ingredients, except ginger ale and ice. Let chill for at least 3 hours. Strain; add ginger ale and ice. Makes about 3 quarts before adding ice.
Crumble crackers and add to rest of ingredients. Mix well. Place in loaf pan and bake at 350° for 1 hour.
Drain pears. Cream margarine and sugar. Add sifted flour, baking powder and salt. Press into 8 to 9-inch pan or pie plate. Arrange pears, cut side down. Bake 15 minutes at 375°. Beat egg yolk, brown sugar and cream. Pour over pears. Sprinkle with almonds. Bake 30 to 35 minutes longer till browned.
Mix all ingredients, except cheese and stuff into peppers. Wrap each pepper in foil. Bake for 2 hours at 350°. Open foil and add either cheese and melt for 5 minutes.
Cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt. Gradually beat into creamy mixture. Stir in chocolate chips and nuts. Drop by teaspoonful onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheets. Makes 6 dozen cookies.
Beat egg whites with the salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating to very stiff peaks. Fold in vanilla and nuts. Spoon into lightly greased 8-inch pie pan. Bake at 300° for 50 to 55 minutes. Cool. Stir chocolate in the water over heat until melted. Cool until thickened. Add 1 teaspoon vanilla. Whip cream and fold in chocolate mixture. Pile into shell. Chill 2 hours.
Pour milk into saucepan and break eggs into milk, making sure each yolk is broken. Add salt, sugar and vanilla and mix. Do not cook over direct flame, since this mixture scorches easily. Use a double boiler, have low heat and stir frequently. Cook slowly until mixture looks like scrambled eggs. Pour mixture into cheesecloth and tie tightly. Hang and let drain for about 1 hour. Gently squeeze cheesecloth bag to remove any excess liquid and hang for about 3 hours. Remove cheese from bag and refrigerate until cool. Decorate with cloves or pepper balls.
Measure warm water into bowl. Sprinkle in yeast; stir until dissolved. Add the rest of ingredients. Beat them into the yeast and water mixture. Work until smooth. Let rise in greased bowl. Punch down and put on greased pizza pans. Top with favorite sauce and toppings.
Mix fruit, crushed wafers and nuts. Mix eggs, sugar and cream. Add spice, flavor and pour over fruit, wafers and nuts. Mix well. Press into a greased Bundt (or tube) pan. Bake 1 hour at 325°. Cool for 15 minutes only and remove from pan.
Mix brown sugar, syrup, eggs and oleo together. Pour over pecans in uncooked pie shell. Bake at 350° until firm.
Dissolve jello in water, cool. Drain peaches, take off kernel. Add gelatin to 2/3 cup juice. Add a little bit of water to the peach juice. Add celery, nuts and chopped peaches. Let set until congealed.
Grate potatoes and onions in electric blender or with fine blade of food grinder. Place in bowl, add eggs, seasonings and matzoh meal.
Sift dry ingredients twice. Add shortening. With fork or knife, cut through until it looks as fine as meal. Add beaten eggs and milk at once; mix with large spoon until well blended. Turn out on floured board; knead gently for a few minutes, until smooth. Cut dough into 2 parts. Chill dough while preparing filling.
Stir together flour, baking powder and salt. Cut in the shortening until mixture resembles cornmeal. Gradually add the water, stirring with a fork (dough will be crumbly). Turn onto floured surface; knead into small ball. Divide dough in half. Let stand for 10 minutes.
Combine ingredients in a jar. Cover and shake vigorously. Shake again before serving. Makes 1 2/3 cups.
Spray Pam on large casserole. Spread chili 2 inches deep in dish. Layer with corn chips 1 inch thick. Corn is 1/4 of can. Continue until all ingredients have been layered to top and spread cheese over top. Top with 1 can French fried onions (optional). Bake 30 minutes at 350°.
Mix cake and bake according to box. Cool cake. Make holes in cake with toothpick. Boil pineapple and sugar until sugar melts. Pour over cake.
Spray 13 x 9 x 2-inch pan with Pam. Place chicken in pan first. Place slices of cheese over chicken. Mix soup with milk or water and spread over cheese. Melt butter and toss with stuffing (made). Sprinkle over soup mixture. Be careful, may drip in oven. Bake at 350° for 1 hour or so.
Boil chicken; debone. Chop. Boil eggs; peel and chip finely. Put eggs and chicken in a large bowl. Add chopped bell pepper, chipped sweet pickles, chipped celery, chipped onion and the desired amount of mayonnaise. Sprinkle with black pepper.
Chop peaches, add lemon juice; set aside. Fold Eagle Brand milk with Cool Whip. Fold in peach mixture. Spoon in Ready Crust. Chill at least 4 hours.
Spray pan with Pam. Layer the bottom with a row of Tater Tots. Mix soup and ground beef together. Pour on top of Tots. Top with cheese. Bake at 350° until cheese is melted.
Cook potatoes in boiling water 30 minutes or until tender. Cool, peel and cut into 1/4 to 1/2-inch strips; set aside. Combine 1/4 cup butter and next 5 ingredients in large bowl. Add potatoes and cheese. Place in a 13 x 9 x 2-inch pan. Combine 3 tablespoons butter and stuffing mix; sprinkle over potato mixture.
Brown ground beef. Cook noodles until almost done; drain. Add the tomato soup and 1 can water. Grate cheese and mix with noodles. After mixed, add beef. Put into baking dish and bake at 350° for 20 minutes.
Heat oil on medium heat in a 4 1/2 quart stockpot. Add onions and ground beef or turkey; and cook until meat is browned. Drain off fat. Add broths, water, barley and mushrooms. Cover pot and bring to a boil. When boiling, add garlic, worcestershire sauce, thyme and the au jus mix. Stir until the au jus mix dissolves. Boil keeping pot covered. Add carrots and re-cover the pot. Continue to boil 5 more minutes or until barley is tender. Season with salt and pepper to taste. Yield: 6 servings.
Boil sweet potatoes, cool; peel and slice potatoes. Starting with potatoes, put one layer in baking pan or casserole. Sprinkle sugar on top, followed with pats of margarine until covered. Continue with potatoes, sugar and margarine alternately. When that process is completed, sprinkle vanilla, cinnamon and nutmeg on top. Bake at 400° for 30 minutes.
Mash eggs until smooth. Add mayonnaise and mustard (I use fork.) Mix in watercress. Season to taste with salt and pepper.
Cook sliced squash in a little water until tender; drain. Saute onions, bell pepper and celery in butter in casserole dish. Add cooked squash, beaten eggs and soup. Put cracker crumbs on top and cook at 325° for 25 minutes. Garnish with grated cheese.
Place chicken in 13 x 9 inches baking dish. Mix soup, 1 1/2 c cheese, milk, and seasoning mix. Spoon over chicken. Top with chips, cover. Bake at 375° for 30 minutes. remove cover, top with 1/2 c cheese. Bake uncovered 10 minutes or until cheese is melted. Serve with rice.
Beat egg; add remaining ingredients in order listed and beat with rotary beater or wire whisk until smooth. Grease heated griddle, if necessary. Pour batter from tip of large spoon or from pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles, but before bubbles break. Bake other side until golden brown.
Stir well. Pour into greased and floured pan. Bake in 350° oven 40 to 45 minutes. Frost cake as soon as it comes from oven.
Cream together sugar, butter, shortening and eggs, one at a time. Add flour, flavoring, milk and baking powder (the flour and milk alternately, then add flavoring and baking powder). Beat until creamy. Bake in a greased pan at 325° for 1 hour. Increase heat to 350°. Bake 30 minutes more.
Cream sugar and butter together; beat in egg. Sift all dry ingredients except baking soda together, stir in nuts and raisins, set aside. Puree persimmon pulp until smooth then stir in baking soda. Add persimmon mixture and dry ingredients alternately into creamed butter and sugar mixture; mixing well after each addition. Drop batter by heaping teaspoon on greased baking sheet. Bake at 350° for 15 minutes. Makes about 2 dozen cookies.
Mix all ingredients together. Put in a 14 x 10-inch pan or deep casserole dish. Cover with biscuit dough, leaving a few air holes.
Wash okra which is fresh picked and tender. Pack in sterilized jars. To each pint jar add: 1 hot pepper pod, 1 garlic clove and 1 teaspoon dill seed.
Cook onion in oil until soft. Add ketchup, tomato sauce, mustard, vinegar and brown sugar. Simmer until cooks down a bit and add slashed hot dogs. Cook until sauce thickens and dogs are done. Meat balls can also be simmered in this sauce.
Grease and flour 9 x 13-inch pan. Preheat oven to 350°. Put layer of pecan pieces in pan, then layer of coconut. Make cake mix as directed on package and pour over nut and coconut layers. Mix cream cheese and butter, then add sugar. Mix until smooth and creamy. Spread on top of cake mix. Bake for 1 hour or until done. Let cool completely. Serve from pan.
Boil together with care, kindness, security, love, loving parents and faith in God. Keep hot at all times, never let get cool. Mix thoroughly. Bake forever. Makes one happy child!
Position rack in center of oven and preheat oven to 350°. Butter 9 inch diameter cake pan with 2 inch high sides. Sprinkle pan with 1/2 Tbsp. cocoa powder; tilt pan to coat bottom and sides, shake out excess. Mix flour, baking powder and salt in small bowl. Stir butter and remaining cocoa in heavy small saucepan over low heat until butter melts and mixture is smooth. Remove from heat.
Mix cake mix with 2/3 cup margarine and 1 egg. Press into greased 9 x 13 pan. Bake at 350° for 10 minutes. Add mini marshmallows on top and bake for another 5 to 7 minutes. Let cool completely. In medium saucepan, melt together peanut butter chips, 2/3 cup Karo syrup and 1/4 cup butter. Pour over marshmallows. Top with 1 cup chopped peanuts.
Combine butter and sugar; mix until light and fluffy. Add eggs and buttermilk with soda dissolved in it. Stir in flour, vanilla, apples, raisins and nuts. Put into 2 greased and floured loaf pans (8 1/2 x 4 1/2-inches). Melt butter, brown sugar and cinnamon and drizzle over the loaves. Bake in preheated oven at 350° for 40 to 45 minutes.
Mix all. Bake in jelly roll pan at 350° for 45 minutes. Frost with powdered sugar frosting.
Mix all ingredients (except soup); shape into 1 1/2-inch balls. Brown a little in butter. Place in a baking dish; then add your tomato soup over top. Bake about 35 minutes in a 350° oven.
Brown hamburger and drain. Add taco seasoning, except 2 teaspoons, to hamburger. Mix dressing, sugar and 2 teaspoons of taco seasoning. Mix all other ingredients. Leave dressing until you serve the salad.
Cut chicken into sections; rinse off under tap water (cool). Drain water off chicken; set aside. Mix together all dry ingredients in bowl or plastic bag. Place chicken in bag; shake. In frying pan, heat oil until hot on medium temperature. Place chicken in pan and fry until golden brown.
Combine ingredients and let stand at room temperature for 1 hour. Chill for at least 3 hours. Makes 4 cups.
Cream butter and sugar. Add eggs, one at a time, and rest of ingredients. Beat well after each addition. Bake at 325° in a tube pan for 1 1/2 hours.
Grind together pears, apples oranges (with skin) and lemon (with skin). Add raisins and other ingredients. Stir everything together and cook over slow heat about 1 hour and 20 minutes or desired consistency. Can in jars or freeze.
Toast bread and cut in squares, like croutons. Mix remaining ingredients. Starting with toast, alternate layers in a casserole dish. Bake at 375 degrees for 20 - 30 minutes.
Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is consistency of coarse crumbs. Mix in sour cream, stirring to form soft dough. Turn dough onto lightly floured surface. Roll or pat dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. Place on ungreased baking sheet. Bake at 425° for 12 minutes or until golden brown. Makes 2 dozen.
Using a melon baller, scoop flesh from cantaloupe and honeydew into balls; set aside.
Combine and pour over vegetable mixture. Boil both mixtures for 3 minutes. Fill jars and seal.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and lemon juice and blend well. Fold in stiffly whipped Milnot.
Dump pineapple and pie filling into a 9 x 13-inch pan. Spread dry cake mix evenly over fruits. Place margarine in small squares on top of cake mix. Sprinkle nuts on top. Bake 50 minutes in a 350° oven.
Cook sugar, water and cornstarch until thickened, then add jello and mix well. When cool, pour over peaches that you've arranged in the bottom of a baked pie crust. Put in refrigerator. To serve top with Cool Whip.
Adjust amounts to your needs. In large saucepan, saute onions, celery and parsley. Slice hot dogs in bite-size pieces and add. Saute just about 1 minute. Add water (prefer 1/2 beef or chicken stock). Pare and slice potatoes thick and carrots slice thin. Cover and stew until it becomes thickened with the smaller pieces of overcooked potatoes (or take equivalent of 1 or 2 potatoes with a little of the juice in blender, then return to thicken). Add peas, corn and limas. Substitute smoked sausage for the hot dogs.
Put all ingredients in a big pot. Simmer over low heat 3 to 4 hours, until beans are done. Add more water as needed.