HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese until well-blended with sugar and egg. Set aside. Combine dry ingredients. Add combined pumpkin, margarine, egg and water, mixing just until moistened. Reserve 2 cups pumpkin batter. Pour remaining batter into greased and floured 9 x 5-inch long pan. Pour cream cheese mixture over pumpkin batter. Top with rest of pumpkin batter. Cut through batters with knife several times and swirl. Bake at 350° for 1 hour and 10 minutes or until pick comes out clean. Cool 5 minutes. Remove from pan. Makes 1 loaf.
Mix all together and cook in crock-pot on low for 2 to 3 hours. Delicious and low-cal.
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for 1 hour at 375°. Baste wings occasionally with sauce. Serves 9-12.
Rinse Chicken and pat dry. Combine Oregano, Seasoned Salt and Pepper. Rub over Chicken. In a skillet, brown Chicken in Butter; transfer to a slow cooker. Add Water, Lemon Juice, Garlic and Bouillon to skillet, bring to a boil to loosen browned bits. Pour over Chicken in slow cooker. Add Parsley, cover and cook for 4 hours or until chicken is cooked through. Juice may be thickened if desired and poured over Chicken and Noodles. Yields: 6 servings.
Parboil asparagus; remove from heat while still crisp, then cool. Cut ham in half or thirds and spread with cream cheese. After cooling, put asparagus on the ham and cheese mixture and roll up.
Mash bananas in mixing bowl. Mix in remaining ingredients. Bake in loaf pans at 325° for 1 hour.
In non-stick saucepan, sprayed with non-stick cooking spray, cook and stir the sausage, onion, carrots, celery and garlic for 4-5 min. or until onion is tender. Stir in the tomatoes, broth, bay leaf, thyme, pepper and cloves. Bring to boil. Reduce heat and simmer, uncovered for about 15 min. or until carrots are tender and liquid is slightly thickened. Discard bay leaf. Stir in beans. Transfer to a 2 qt. baking dish, sprayed. Combine the bread crumbs, butter and parsley. Sprinkle over sausage mixture. Bake uncovered at 350° for 30-35 min. Makes 6 servings.
Boil potatoes in water until tender. Layer in bottom of glass casserole. Lay cheese slices on top, then onion slices and top with ham. Cover and bake 10 to 15 minutes in a 350° oven.
Beat together lightly. Pour in unbaked pie shell. Sprinkle with nutmeg on top. Cook at 275° until custard sets. When knife blade comes out clean, remove from oven at once.
Put lettuce on platter. Top with the celery. Place onion slices over all.
Whip cream until it starts to thicken. Add butterscotch syrup and vanilla slowly and continue beating until thick. Cut cake into 3 layers horizontally. Spread the butterscotch mixture on the layers and sprinkle each generously with crushed toffee. Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle them, too, with toffee. Place cake in the refrigerator and chill for a minimum of 6 hours. Serves 12.
Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp. Melt butter in a heavy saucepan over low heat. Add all-purpose flour, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream.
Cook rice in boiler with salt to taste. Add deboned chicken to drained rice. Add all other ingredients and mix well. Place in casserole dish and bake until bubbly at 400°.
Brown hamburger; pour off fat. Cook macaroni in boiling, salted water for 8 minutes. Stir occasionally. Add cheese mix from macaroni dinner to drained macaroni. Add mushroom soup and hamburger. Stir well. Sprinkle crackers on top. Bake 20 to 30 minutes at 350°. Yield: 4 to 6 servings.
Go to the yard. Cut 6 tree tops. Pull up any weeds. Get Mom's soup pot. Add some dirt and earth worm. Stir and dump on your sisters head.
Cook spaghetti to directions on package. Set aside until cool. Chop and dice celery, green onion, cucumber, tomatoes, pepper and black olives. Add to cooled spaghetti. Add Parmesan cheese and salad dressing.
Peel casing from liverwurst; slice meat into 8 slices. Cut each slice into 4 strips. Trim strips to fit frankfurters. Combine cheese and onion salt. Roll liverwurst strips in cheese mixture. Slice frankfurters 3/4 of the way through lengthwise. Stuff with liverwurst. Unroll crescent dough and separate into 6 (1/2-inch) strips. Wrap the strips around frankfurters. Place rolls, seam side down, on ungreased cookie sheet. Bake for 12 to 15 minutes at 375°.
Mix together all ingredients, except 7-Up; freeze. To make 1 drink, put 2 to 3 tablespoonfuls of mix in highball glass with an ice cube and fill glass with 7-Up. Mix well. A maraschino cherry may be added for color.
Dissolve both jellos in boiling water. Add cold water. Add pineapple and banana. Pour into casserole or salad mold and let gel. Combine sugar and flour and add juice gradually, then beaten egg. Cook until cool and spread over jello mixture. Soften cream cheese and mix with small Cool Whip. Spread on top of filling mixture.
Mix beef, ketchup, mustard, horseradish, salt, pepper, etc. and add to beef; stir. Fill same cup with water and add. Cook on low heat, stirring constantly, 15 minutes. Increase heat slowly until it boils. Boil 25 minutes, stirring often. Simmer as long as you like. Drain off grease. You may add cheese if you like.
Marinate chicken overnight in dressing. Place the rice in a 9 x 13-inch glass baking dish. Mix soup and water together and then mix well into uncooked rice. Sprinkle the dry Lipton onion soup mix over rice mixture. Place marinated chicken breasts (skin side up) over rice mixture. Bake at 450° for 1 hour, covered with foil. Remove foil and bake 15 minutes more, until browned.
Mix all together. Drop by spoonfuls on greased baking sheet. Bake at 350° for 10 minutes. Don't overbake.
Mix soups and enchilada sauce together well. Brown hamburger and drain. Shred the Cheddar cheese. Mix 1/2 of the cheese with hamburger. Spread a small amount of sauce on the bottom of a 9 x 13-inch casserole dish. Fill tortillas with hamburger mixture. Place evenly in casserole dish. Cover with the remaining sauce and top with remaining cheese. Bake at 350° for 30 minutes.
Beat eggs; add sugar and mix well. Add rest of ingredients; mix well. Bake at 300° for 40 to 45 minutes.
Mix oil and sugar completely. Combine flour, salt, soda, cinnamon and sift. Add dry ingredients to sugar mixture alternately with eggs. Beat after each addition. Add buttermilk and vanilla. Stir. Fold in nuts, coconut, raisins and apples. Put in greased and floured pan. Sprinkle butterscotch morsels on top of cake. Bake at 350° for 1 hour and 10 minutes. (I always bake it about 15 minutes longer. Test for doneness. You may need to let it cook longer.) Remove from pan and cool.
Combine ham, crumbs, cloves and egg. Mix thoroughly. Form into patties. Arrange pineapple slices in shallow baking pan. Place a ham patty on each ring. Add pineapple juice. Bake in hot oven at 425° about 25 minutes or until browned. (Excellent for leftover ham.)
Pour pie filling in a glass 9 x 13-inch baking dish. Add crushed pineapple. Sprinkle dry cake mix over top of fruit. Pour liquid Butter Buds on top. (Try to pour liquid evenly over cake mix so all of cake mix is moistened.) Bake at 350° until golden brown (approximately 40 minutes). Top with Cool Whip and serve warm.
Fry peeled whole onions in bacon drippings until brown; remove to separate dish. Cut beef into 1-inch cubes and saute in drippings. When nicely browned, sprinkle 1 1/2 tablespoons flour and a pinch of thyme, marjoram, salt and pepper. Add 1/2 cup bouillon and 1 cup wine. Stir mixture well, then let simmer slowly (barely bubble). If liquid boils away, add more bouillon and wine (1 part stock to 2 parts wine). When meat has cooked 3 3/4 hours, add onions and 1 pound mushrooms. Cook 1 more hour or until tender. Gravy should be thick and dark brown. Serve over rice.
In greased 8-inch square baking dish, mix pineapple and rhubarb; sprinkle with 1/4 cup sugar. In small bowl, mix remaining sugar, flour, oats, margarine, cinnamon and salt until crumbly. Sprinkle over fruit. Bake at 375° for 30 to 40 minutes or until golden brown. Rhubarb was a favorite of my mom.
In skillet, saute onion and margarine. Add flour and salt. Then add broth, water and hot pepper sauce. Cook, stirring constantly, until thickened. Stir in chicken and vegetables. Add sour cream.
For the Mandarin Cream Frosting, beat together butter and salt in a small bowl until fluffy. Beat in confectioners sugar alternately with mandarin syrup until smooth and spreadable. Fold in grated mandarin rind.
Cook onion, celery and green pepper. Then add ground beef and cook. Drain fat off meat mixture; add to beans and all other ingredients. Simmer about 45 minutes. Much better when beans set overnight.
Combine all ingredients in casserole. Bake for 30 to 40 minutes in preheated oven at 375°.
Chop almonds very fine or grind in blender or processor into coarse nut flour. Buzz oats into coarse flour. Combine dry ingredients in bowl. Whip oil and maple syrup together. Add wet to dry ingredients. Mix until well coated. Form walnut sized balls and place on oiled cookie sheet. Press thumb gently in center, creating space for filling. Fill each cookie with 1/2 teaspoon raspberry preserves. Bake at 350° for 10 to 15 minutes or until golden brown.
Combine softened cheeses, mixing well until blended. Add rest of ingredients, except pecans. Roll into ball. Refrigerate. When cold, roll in chopped nuts. Better when served at room temperature.
Cook noodles as on package. Drain. Brown meat. Stir in tomato sauce, then remove from heat.
Cook chicken breasts in pot of water with bouillon cubes for about 1/2 hour. Chop broccoli into small pieces and cook as usual. Cook rice. Saute onion in margarine. Tear chicken into small pieces. Combine all cooked ingredients and place in casserole. Slice pieces of Velveeta cheese and lay on top of ingredients. Cook at 350° for 15 minutes, stirring once. Serves 4.
Boil chicken and take off bone. Cut up and put in bottom of 13 x 9-inch pan. Cut up boiled eggs over it. Add vegetables, drained. Mix soup and broth together. Pour over mixture. Melt butter and add milk and flour. Beat with mixer until blended. Pour over other mixture and bake at 300° for 15 minutes, then bake at 375° for 30 minutes until brown.
Sift dry ingredients and put aside. Blend oil and sugar. Add eggs, one at a time, and beat after each one. Add pumpkin, water, vanilla and flour mixture. Stir in dates and nuts. Bake in 4 greased and floured 1-pound coffee cans (fill about 2/3 full) for 1 hour at 350°. Check at 45 minutes. Rest on sides when cooling in cans.
Boil first 2 ingredients to the soft ball stage. Cool and beat until it begins to thicken. Add pecan meats. Pour into buttered plates. Cut when firm.
Blend cream cheese and 2 tablespoons of butter until smooth. Add next 4 ingredients. Separate rolls into 4 rectangles. Press perforations to seal. Spoon about 1/2 cup of chicken mixture into center of each rectangle. Pull 4 corners of dough to top center. Twist slightly and seal edges. Brush top with remaining butter. Sprinkle with bread crumbs. Bake on cookie sheet at 375° for 20 to 25 minutes.
Dissolve Jell-O in boiling water. Add pineapple and blueberry pie filling. Mix and let chill until set. Mix together cream cheese, sour cream, vanilla and sugar. Spread over gelatin mixture. Sprinkle with chopped nuts.
Beat pudding and milk for 2 minutes. Add sour cream and mix together. Stir in about 1/2 to 3/4 of Cool Whip. Beat vanilla wafers in a Ziploc bag to form crumbs. Slice bananas into thin, horizontal slices. Layer crumbs, banana slices and pudding mixture. Top with Cool Whip. Sprinkle vanilla wafer crumbs on top. Store in refrigerator.
Cook broccoli and lima beans in a large pan according to package directions. (I use less water than called for on the package.) While the frozen food is cooking, combine onion soup mix, sour cream, water chestnuts and mushroom soup in a casserole dish or large mixing bowl. Drain the lima beans and broccoli. Pour into the sour cream mixture and fold together. Melt the margarine in a large pan. To the melted casserole add the Rice Krispies and stir to coat. Spread on top of the casserole. Can be frozen at this point or bake at 350°, uncovered, until bubbly, about 20 to 30 minutes.
Cream butter and sugar; add eggs and beat. Add milk. Tear bread into small pieces and add to mixture. Then add drained pineapple. Bake 1 hour at 350° in 1-quart casserole.
Combine all ingredients and stir until well blended. Grease 2 (9-inch) pie plates; divide mixture evenly and pour in pie plates. Bake at 350° for 30 to 40 minutes.
Mix together ingredients except raisins. Add raisins. Bake 10 minutes at 375°. Refrigerate after they are cooled.
Cream butter; add sugar and mix well. Add beaten eggs. Sift flour, soda and tartar; add to mixture. Add nuts. (This makes a very stiff dough that may need to be kneaded some by hand and/or add water.) Chill dough at least 1 hour. Form dough into rolls. Refrigerate or freeze. Slice and place on cookie sheet. Bake at 425° for 8 to 10 minutes.
Place 1/2 of apricots in bottom of decorative 2 cup jar, making sure the top layer is flat and even. Make second layer of cherries. Repeat to top of jar. You should have a "striped" effect.
Cook chicken with onions and celery. Cool chicken. Remove from bone and cut into bite size pieces. Melt butter and add to dry cornbread stuffing mix. In a 13 x 9 x 2-inch baking pan, layer the stuffing mix with chicken.
Mix first 3 ingredients and let stand overnight in refrigerator. Next day, make cake. Split layers into 4 thin layers. Spread frosting between each layer and on top. Refrigerate 3 to 5 days before eating.
Mix ingredients and cook 3 minutes until mushy. Pour on wax paper; knead a little.
Mix hamburger and spices well with your hands once a day for three days. On day 4, form into rolls; place on cool cookie sheet. Bake for 6 hours at 175°.
In a bowl, beat cream, powdered sugar and vanilla until stiff. Refrigerate. Prepare coffee using 3/4 cup ground and 3 cups water. Drain. Add 1 ounce brandy and 2 teaspoons sugar to each mug; stir. Pour hot coffee into each mug. Top with whipped cream and sprinkle with instant coffee.
Mix butter, lemon juice, salt and pepper. Clean smelt, splitting them open if they are large. Dip each in butter mixture. Roll in flour. Place in double boiler rack. Broil for 6 minutes. Turn each once. Serves 4.
Dilute orange juice and lemon juice according to directions on cans. Mix fruit juice, sugar and water. Add ginger ale just before serving, then 1 quart orange sherbet in center of punch bowl. This makes 10 gallons and serves 200 people.
Fry the bacon until crisp and drain well. Drain the skillet where you fried the bacon, leaving 2 tablespoons of grease. Add the rice (you may use leftover rice, if you wish) and the crushed red pepper and stir well over a low fire. Simmer 3 to 4 minutes, stirring frequently. Serve hot.
Brown beef, green pepper and onion in fat. Add tomatoes and corn. Combine salt, pepper, chili powder, sugar and vinegar. Stir into meat mixture. Add macaroni and mix well. Turn switch to high until steaming freely, then to low for 30 minutes. Suitable for freezing.
Combine all ingredients except biscuits. Separate each biscuit into 3 pizza rounds. Spread with mixture. Put pizzas on cookie sheet and freeze. Remove from cookie sheet and store in plastic bags. Bake frozen pizzas at 425° for 10 minutes.
Cream together the butter/margarine, sugar and egg; then add the sour cream and almond extract. In another bowl, mix thoroughly together the flour, baking powder, salt and baking soda. Mix wet and dry ingredients on medium speed until heavy and dough like. Mix topping mixture together in a separate bowl. Pour half of mixture in pan, then pour half of the topping over that half. Then pour the rest of the mixture and then the topping. Put in a preheated 350° oven and bake for 40 to 45 minutes. Let cool in pan for about 5 minutes before serving.
You will need small metal or iron corn stick irons, divided into small sections. If using long irons, use 2 sausage.
Mix thoroughly the beef, crumbs, onion, egg and salt. Shape into 16 meatballs. Brown in skillet (using shortening if necessary). Pour off fat. Add soup, sour cream and 1/2 cup water. Cover and simmer 20 minutes. Stir often. Serve with noodles. Makes about 4 cups.
Melt margarine. Add lukewarm water and salt. Beat in yeast and flour. Let rise until double in size. Place spoonfuls on cookie sheet; flatten with moist hand. Let rise again and bake at 350° for 25 to 30 minutes. Cool; slice in two with sharp knife and dry in the oven at low heat until crisp. Good with butter and goat cheese on it!
After boiling first 2 ingredients for 8 minutes, immediately add butter and chocolate chips and beat until smooth. Pour into buttered, square dish and let cool. When completely cool, cut into squares.
Combine in a large container and separate into smaller containers to freeze for use in punch bowl. When ready to serve, place frozen mixture in punch bowl and pour 7-Up over mold. Serve when mold thaws a little bit.
Cream the sugar, Crisco, eggs, salt and cocoa. Add soda, vinegar, vanilla and food coloring; mix well, then add buttermilk alternately with flour. Bake in 3 layers (greased and floured pans) for 25 to 30 minutes at 350°.
Cut cauliflower into small stem pieces. Boil in water for 10 minutes. Drain in colander. In a bowl, combine flour, salt and pepper. In a different bowl, beat eggs, then add milk and beat. Dip the cauliflower pieces into egg mixture and then into the flour. On high heat, prepare oil in frying pan. When hot, lower to medium and fry cauliflower pieces. When brown, remove and drain on paper towel.
Place macaroni in deep casserole. Add the next 6 ingredients; mix well. Add tomato soup and milk; mix well. Put crushed chips on top. Bake at 350° until hot and bubbly and cheese has melted.
Heat water to boiling in microwave and add gelatin and stir until dissolved. Stir in cold water, cranberries and sugar. Chill until mixture is partially set. Stir remaining ingredients into gelatin mix. Pour mixture into a ring or mold. Chill until salad is very firm. Unmold on a lettuce bed and serve. Makes an excellent Christmas or Thanksgiving dessert.
Crumble beef and set aside. In heavy skillet, brown bacon until crisp. Pour off drippings. Add onion and beef, saute for 3 to 4 minutes, until meat has lost its pinkness. Add mushrooms and cook until liquid is absorbed. Stir in tomato paste, thyme, salt, black pepper and sour cream. Remove from heat and cool.
Sift all dry ingredients into an 8 x 11-inch baking dish. Spread around. Add cooking oil, vanilla and vinegar. Pour 1 cup water over all. Stir with fork, until well mixed. Bake 25 minutes at 350°. Let cake cool, then pour icing over it.
In large bowl, beat sugar, flour, baking powder and egg whites until well combined. Add vanilla; stir in chocolate chips and walnuts. Drop by teaspoon onto cookie sheet coated with nonstick cooking spray. Bake at 325° for 15 minutes.
Spread vanilla wafers in bottom of a long casserole dish. Add bananas on top. In a medium size saucepan, put the milk, sugar and vanilla flavoring and heat on medium heat. Stir often. Add flour to the eggs. Blend well and mix into milk mixture. Continue stirring over heat until somewhat thickened. Cool and pour over bananas and vanilla wafers. Keep refrigerated. Top with Cool Whip before serving. Serves 8 to 10.
Beat eggs and blend with sugars, flour, salt and spices; add pumpkin and mix well. Gradually add milk and pour mixture into 2 unbaked pie crusts. Bake at 450° for 10 minutes.
Cream margarine and sugar; add eggs. Cube bread. Stir in bread and pineapple. Pour into greased casserole and bake at 350° for 1 hour.
Combine cream cheese, sugar and vanilla, mixing well. Add egg, mix well. Spread onto bottom of pastry shell. Combine remaining ingredients, stir well. Pour over cream cheese mixture. Bake at 350° for 1 hour. Place tinfoil over pie while it cools.
Melt butter in skillet and brown chicken breasts well. Combine remaining ingredients, except sour cream, and pour over chicken. Cover and cook for 20 to 30 minutes or until chicken is tender. Remove chicken from skillet and stir in sour cream and blend until gravy is smooth. Return chicken to skillet and keep warm until ready to serve.
Wet 3-quart saucepan with water to avoid sticking. Combine sugar and soda in pan and mix well. Stir in cream. Bring to boil over medium heat, stirring constantly. Cook and stir to soft ball stage (234°). Mixture caramelizes slightly as it cooks. Remove from heat and add butter. Stir in pecans and vanilla. Beat until thick enough to drop from a spoon. Drop from spoon onto foil.
Steep tea bags, boiling water and sugar for 10 minutes. Add cold water, lemonade, orange juice and vodka. Freeze in gallon jug before serving. Spoon into glass and add ginger ale. Keep frozen.
Lay blanket on	floor in front of T.V. and have several pillows off of two or three beds (adjust accordingly). Put movie on and open Coke, chips and cookies and	give 1 per person. Don't forget to leave paper on floor. Watch all movies and eat until 2:00 or 3:00 in the morning or until all fall asleep.
Mix all ingredients. Spray pan with Pam. Bake at 400° for 35 minutes.
Sift all dry ingredients together. Mix oil, vinegar, water and vanilla. Stir well. Do not overbeat. Grease and flour 13 x 9-inch cake pan. Bake at 350° for 25 minutes.
Combine all ingredients in a 6-quart saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer 30 minutes, or until desired thickness. Fill in hot jars and seal.
Add sugar to eggs; mix well. Add dates, pecans and flour; mix well. Put into greased pan; spread with a spoon. Bake at 350° until brown.
In a large saucepan, boil 3 cups water and salt. In small bowl, mix corn meal and cold water. Gradually stir corn meal mixture into salted boiling water; cook 5 minutes, stirring constantly. Cover and continue cooking on low heat 10 minutes, stirring occasionally. Serve hot with milk and sugar. Yield: 6 servings.
Soften yeast in 1/4 c. warm water. Combine oats, boiling water, shortening, sugar and salt in large mixing bowl. Mix well. Cool to lukewarm. Add egg and softened yeast. Add flour to gradually form a stiff dough. Knead on floured surface until smooth and satiny, 3 to 5 minutes. Place in greased bowl and cover. Let rise in warm place (85°) until light, 1 1/2 to 2 hours. Combine finely cut up dates, lemon rind and nuts. Divide dough into three parts. Roll out one part on floured surface to a 12 inch circle. Cut into 8 wedges. Spread a rounded teaspoonful of date mixture along wide end of each wedge. Roll to point, starting with wide end. Place point side down on greased baking sheet, curving ends to form crescent. Repeat with remaining dough. Let rise until light, about 45 minutes. Bake at 400° for 15 to 18 minutes. While warm, frost with vanilla glaze.
Melt margarine in saucepan over medium heat; add onion and garlic. Saute 2 minutes. Add flour; stir well. Gradually add milk and bring to boil, stirring constantly. Reduce heat to medium-low; cook 3 minutes or until thickened, stirring constantly. Remove from heat; stir in cheeses and herbs. Serve over pasta.
Mix sugar, milk, butter or margarine, salt and Marshmallow Fluff in a 4-quart saucepan. Stir over low heat until blended. Bring to a boil over moderate heat; then boil slowly, stirring constantly for 5 minutes. Remove from heat; stir in semi-sweet chocolate chips, vanilla and nuts until chocolate is melted. Pour into 2 buttered 9 x 9-inch pans or a large cookie sheet and cool. Makes 5 pounds.
Combine ingredients and cook until a drop of candy forms soft ball in cold water; cool and put in a buttered dish.
Combine in saucepan the sugar, butter and milk. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and vanilla. Stir until smooth. Pour over bars or cake.