HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese, butter and sugar. Beat in eggs. Combine cake flour and baking powder. Add to cream cheese mixture. Blend until smooth. Pour into greased and floured 9 x 5-inch loaf pan. Bake 1 hour and 20 minutes at 325°. Cool and sprinkle with powdered sugar.
Deep fry chicken wings for about 5 minutes in Dutch oven. Remove fried chicken wings from oil and let oil drip off. Sprinkle mixed seasonings liberally over the chicken wings. Serve while still hot. Eat warm. Makes 12 to 16 wings.
Empty seasoned coating mix into plastic bag. Dip fillets in melted margarine. Shake 1 or 2 pieces at a time in bag until evenly coated. Place on roasting rack which has been sprayed with Pam.
Mix cocoa, sugar and cornstarch. Beat eggs, milk, margarine and vanilla, then add dry ingredients. Mix well. Pour into 2 pie shells. Bake at 325° for 40 minutes.
Preheat oven to 350°. Butter and flour two 9-inch cake pans. Combine flour, soda, salt and baking powder. Combine buttermilk and maple syrup. With an electric mixer set at medium-low speed, beat 6 ounces butter (12 tablespoons) and the granulated sugar until light and fluffy, about 5 minutes. Beat in 1 teaspoon maple extract and the vanilla. Beat in eggs, one at a time, beating well after each addition. Reduce speed and beat in flour mixture in 3 parts, alternating with buttermilk mixture. Stir in chopped walnuts. Pour into prepared pans and bake about 25 minutes. Cool 10 minutes in pans. Remove from pans and cool completely on wire rack.
Melt butter and add remaining ingredients except biscuits. Mix well. Grease tube Bundt pan. Place half of syrup mixture in bottom of pan. Place biscuits on end around tube pan. Pour remaining syrup over top of biscuits and bake at 350° for 30 minutes. Let set for 5 minutes. Remove from pan.
Mix flour and shortening until crumbly. Beat egg. Add water and vinegar to egg. Mix in with flour and shortening. Makes 4 to 5 pie crusts.
Put all ingredients except butter and flour in cooker. Cover and cook on low 8 to 10 hours. One hour before serving, turn to high. Make a thickening of the butter and flour. Stir until smooth. Stir thickener into soup and cook on high until thickened.
Boil evaporated milk and sugar in saucepan 2 minutes, stirring constantly. Remove from heat and add peanut butter and vanilla. Stir to blend. Add crackers. Beat and drop on waxed paper.
Preheat oven to 350°. Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter. Gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 1/4 cups flour, baking powder and salt. Gradually add to creamed mixture, beating well. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake for 1 hour and 10 minutes. Let it cool completely before removing from pan.
Preheat oven to 425°. In a large bowl, mix dry ingredients. Mix milk, egg whites, applesauce and bananas. Add to dry ingredients and mix well. Fill paper muffin cups with batter and bake 17 minutes. Makes 12 muffins.
Cream together the first 5 ingredients; add remaining ingredients. Drop by spoonfuls and bake at 350° for 10 to 15 minutes. Makes 4 dozen cookies.
In a large saucepan, combine all ingredients and bring to a boil. Reduce heat to low. Simmer, covered, 20 to 25 minutes. With slotted spoon, remove carrots to a bowl. Increase heat and bring to a rapid boil. Reduce to glaze consistency. Add carrots and coat evenly with glaze. One 1 cup serving contains 95 calories and 0 gm fat.
Cream sugar and shortening. Add eggs, one at a time, beating after each addition. Sift dry ingredients and add. Mix well and add vanilla and nuts. Pour mixture into cake pan, greased and floured. Bake at 350° for 25 minutes. Remove from oven and cover with marshmallows, cut in half. Bake 3 more minutes, then spread and cool. Cover with your favorite frosting. Double recipe for cookie sheet pan.
Boil macaroni for 15 minutes in salted water. Drain and put in buttered casserole with shrimp. Make white sauce by melting butter with flour. Add milk slowly. Add grated cheese, salt and pepper to taste. Pour over macaroni in casserole. Add pieces of cheese and dot with butter on top. Bake 45 minutes at 350°.
Grease a tube pan and heat oven to 350°. Mix all ingredients, except walnuts and cherries, very well. Mix in 1/2 of the walnuts. Spread cherry halves and remaining walnuts on bottom of the pan. Pour batter into pan. Bake for 1 hour or until done. Pour sauce over cake while it is still hot. Remove from pan when totally cooled.
In medium bowl, combine first 5 ingredients and mix thoroughly, then fold in Cool Whip. Chill.
Cook broccoli as directed. Wash mushrooms, trim ends and slice 1/4-inch thick, through caps and the stems. Saute the mushrooms in hot butter in medium skillet until tender, about 5 minutes. Add lemon juice, salt and pepper; toss lightly. Return broccoli to skillet; mix well. Remove from heat.
Mix together. Bake in a shallow pan at 250° until crisp and brown. Stir occasionally.
Cream butter and sugar. Add eggs and milk. Stir in potatoes. Bake at 400° until done.
Pour eggs, oil and vanilla mixture into dry ingredients and mix thoroughly. Add and mix 1/2 cup chopped nuts.
First Layer: Cream together the cream cheese, 1 tablespoon milk and sugar; mix until smooth. Gently stir in Cool Whip. Spread in crust.
Brown stew meat in a little oil and simmer in its own juice while chopping onion and bell pepper. Add them to meat, along with chiles, tomatoes, water and garlic salt to taste. Simmer 2 1/2 hours. Serve on flour tortillas. (If desired, fresh chiles and tomatoes can be used, as well as fresh garlic and salt.)
Mix all ingredients very well in a large bowl. Pour into a 13 x 9 x 2-inch pan or baking dish, which has been lightly greased. Sprinkle Parmesan cheese on top. Bake for 40 minutes in a 350° oven. Do not cover. Makes about 12 servings.
Mix all ingredients together. Place in a 2-quart casserole dish. Cover with grated cheese, then top with bread crumbs. Bake at 350° for 45 to 55 minutes. Serve with flaky biscuits.
Beat sugar and milk into cream cheese until smooth. Fold in Baker's coconut. Fold in Cool Whip and almond extract. Spoon into crust. Freeze until firm (about 4 hours). Let stand at room temperature for 15 minutes before serving. Quick, easy and good.
Sift together the dry ingredients. Stir in the Mazola and milk. Drop small tablespoons onto the boiling stew. Cover and boil gently for 15 to 20 minutes.
Cream butter and margarine until fluffy. Add vanilla and sugar. Beat well. Add flour and beat until well blended. Add crushed potato chips. Drop by heaping teaspoonful onto ungreased cookie sheet. Bake at 350° for 13 to 15 minutes.
Sprinkle yeast on the warm water; let stand a few minutes; stir to blend. Stir in milk, sugar, salt, cardamon, eggs, and 2 cups flour. Beat smooth. Add 3 more cups flour, beat until smooth. Stir in melted butter. Add enough of the remaining flour to make a soft dough. Cover and let rest 15 minutes. Turn out on floured board and knead until smooth and elastic. Place in greased bowl and turn greased side up. Cover with damp towel and let rise in warm place until double in size, about 1 hour. Punch down, cover and let rise again until almost doubled (1/2 hour). Turn out on lightly floured board.
Place chicken breasts in a single layer in shallow baking dish. Blend butter and Durkee's. Pour over chicken. Bake, covered, at 350° for 45 minutes. Uncover; bake 15 minutes more until brown. Serve chicken atop bed of rice. Pour drippings over all.
Preheat oven to 350°. Arrange the chicken breasts in a single layer in baking pan. In a small bowl, stir together the ingredients. Sprinkle with salt and pepper. Bake for 20 to 25 minutes until the chicken is cooked.
In 2-quart saucepan, stir soup, corn with liquid and milk over medium heat just to boiling. Spoon into 4 bowls. Sprinkle with cheese. Makes 4 servings.
Beat pudding, milk and sugar until smooth. Fold in whipped topping. Grease a 9 x 13-inch pan with oil. Place whole graham crackers on bottom. Top with 1/2 of pudding, then layer of crackers, remaining pudding, another layer of crackers and ice with can of icing.
Cream together first four ingredients. Add sifted dry ingredients and vanilla. Add rhubarb and nuts. Pour into 2 loaf pans or 1 loaf cake pan. Top with sugar and butter. Bake at 325° for 40 minutes. Do not overbake. Very moist bread. Freezes well.
Cream ingredients together. Make sure they are well blended. Refrigerate overnight. Roll into 1-inch balls. (I use a melon cutter dipped in warm water.) Refrigerate again.
Mix together. Great to use on ribs, chicken or chops. Just brush on as any barbecue sauce.
Mix cabbage, carrots and onion. Set aside. Slice and dice chicken into small pieces. If shrimp, dice into small pieces also. Using wok or fry-pan, add oil. Let it heat up. Add garlic and chicken. Stir until cooked. Slowly add vegetable mixture. Keep stirring until all is in the pan. Cook for 4 to 6 minutes. Add soy sauce until the flavor you like, 2/3 cup or less.
Drain canned vegetables. Mix chopped vegetables. Add vinegar, oil, sugar and salt. Refrigerate 24 hours before serving.
Cream flour and margarine. Add 1 egg at a time and 1 teaspoon vanilla and/or nutmeg. Whip real well. Whipping a long time is the secret to this pie. Pour into deep dish shell and bake in preheated oven at 350° for 25 to 30 minutes.
Thin leftover gravy (you may want to add chicken or beef bouillon). Add diced onions, celery and/or green peppers. Bring to a boil. Add chunked potatoes, carrots, cauliflower, broccoli or cabbage (not too much unless you enjoy a strong flavor) and a can of whole or crushed tomatoes. Cook until veggies are done. If adding meat, cook veggies until almost done, then add meat. Serve. Leftover beef, turkey or chicken gravy can be thinned, seasoned with onions and celery, and noodles added. Serve over or with mashed potatoes.
Mix all ingredients in buttered 3-quart casserole dish or roasting pan. Bake, covered, for 4 hours at 325°.
Mix the first 5 ingredients well. Add the buttermilk, eggs and oil. Mix and beat until well moistened. Bake at 400° for 15 minutes. Makes 4 dozen muffins.
Melt butter in pan. Add onion and saute until limp. Add rosemary and flour and stir in well. Add broth or stock and stir until smooth with a whisk. Stir in the tomatoes, puree and sugar. Cook gently for 20 minutes. Remove from heat and strain through a sieve.
Heat oven to 400°. Line 12 muffin pans. Mix all ingredients, except cheese and bacon just until moist. Fold in cheese and bacon. Divide batter in muffin cups. Bake until golden brown, about 20 minutes. Cool and serve.
Drain the olives, discarding juice. Return to jar. In a small bowl, combine remaining ingredients. Pour over olives; close jar and refrigerate for 3 to 10 days, turning jar daily. Drain before serving. Yields 1 1/2 cups.
Bring to a boil sugar, milk, boiling water and white Karo syrup in a very large saucepan. Add soda;	bring to boil again. Add pecans. Stir constantly, continuing to firm ball stage. Remove from heat and beat until it thickens and loses shiny gloss.
Chop up or grind bacon or pork and celery. Mix with mayonnaise. Serve on lettuce leaves as salad or as a sandwich with lettuce.
In 2 pans brown and drain the meat. Cube sirloin first. In a large pot over low flame, combine chopped onion, green pepper and minced garlic. Add meat, spices, beer and tomatoes. Simmer for 2 1/2 hours or until thick. Add beans for 20 minutes to warm them and serve. Enjoy!!
Rinse chicken and pat dry. Slice pocket in breasts and fill with divided portions of 1 package of Aloutte cheese with herbs and garlic. Sprinkle with salt and pepper and lightly brush on Dijon mustard. Heat heavy skillet over high heat. Place chicken in skillet on non-pocket side down and grill until golden brown (approximately 10 minutes). Turn and grill on other side. Cover chicken.
Beat egg yolks. Add milk, lemon juice and grated rind; mix well and pour on crust.
Drain off some of the liquid from squash. Leave about 1/4 cup per can. Combine squash, soup, carrots, onion, pimento and sour cream. Set aside.
Cream shortening and sugar. Add beaten egg, molasses and dry ingredients which have been sifted together. Add hot water and beat until smooth. Bake in greased shallow pan for 35 minutes in 325° to 350° oven.
Put fruit through grinder. In large pan add 12 cups water to fruit and soak overnight. Save grapefruit seeds and soak separately. Drain seeds and tie in cloth. Add to fruit. Boil all down to 1/2 volume (about 1 hour). Add sugar. Boil down to 1/2 volume. Put small amount in saucer in refrigerator to check stiffness. Put in jars and seal.
Mix together. Let raise. Bake 1 hour at 350° or until done.
Mix Veg-All, salad dressing and Velveeta cheese. Pour into 9 x 10 baking dish. Crumble Ritz crackers on top and pour melted butter on crackers. Bake at 350° for 25 minutes.
Preheat oven to 325°. Melt margarine. Add flour and nuts. Mix well. Spread mixture in bottom of a 9 x 13-inch pan. Bake in oven for 25 minutes. Let cool. Beat the cream cheese, powdered sugar and Cool Whip together. Spread on top of crust. Make pudding according to package. Spread on last layer. Spread remaining Cool Whip on top and garnish with nuts. Chill until served.
Cut rhubarb in 1 inch pieces. Beat eggs slightly. Stir in milk, sugar, flour, nutmeg and rhubarb in 9-inch unbaked pie crust. Dot with butter. Layer with top crust. Bake at 400° for 50 to 60 minutes.
Mix together Cool Whip and whipped cream. Remove 2 to 3 cups of this for use later. Slice the strawberries, reserving 10 whole ones for decoration. Add a little sugar to the sliced strawberries. Divide the angel food cake in half. Mix the sliced strawberries with the 2 to 3 cups of Cool Whip mixture. Spread this on the middle layer of the angel food cake. Replace the top layer of the cake. Frost the cake with the remaining Cool Whip mixture. Decorate the top of the cake with the whole strawberries. Refrigerate until ready to serve.
Melt butter in skillet on medium heat. Add ground chuck, brown lightly. Stir in garlic, salt, pepper, sugar and tomato sauce. Cover and simmer for 20 minutes. Blend in cream cheese and sour cream together. Add green onions. Place 1/3 of noodles in a buttered 2 1/2-quart casserole dish. Spread 1/3 cream cheese over noodles, top with 1/3 meat sauce. Repeat layers. Sprinkle cheese. Bake uncovered at 350° for 20 minutes.
Mix all ingredients by hand well. Pour into prepared 13 x 9-inch pan. Use solid shortening to prepare pan (no oil). Bake at 350° for 25 to 30 minutes.
Brown ground beef; add taco seasoning. Add to lettuce mixture and pour on 2 bottles mild taco sauce. Mix.
Brown beef in skillet. Add rice, tomatoes, salt, pepper, chili powder and onions. Mix well, breaking tomatoes and meat in small pieces. Cook until boils good and some of the liquid has cooked out. Top with corn bread batter made from 1 cup mix. Bake at 425 degrees about 25 to 30 minutes.
Combine first 4 ingredients. Pour into greased 8 1/2 x 12 3/4-inch baking pan. Combine Bisquick and granulated sugar and cut in margarine. Add walnuts and sprinkle over apple mixture. Bake in 350° oven for 35 minutes.
Mix sugar, cornstarch, cocoa and salt. Add milk and beaten egg yolks, vanilla and butter. Cool until thick. Pour into a baked pie crust and beat egg whites and brown. Serve cool.
First Step: Mix together pecans, flour and oleo. Spread on bottom of a 9 x 13 x 2-inch baking dish. Bake at 350° for 20 minutes only.
Crush Doritos and spread in baking dish, 8 x 8 pan. Warm up refried beans; spread on top of crushed Doritos. Spread salsa over beans. Top next with shredded lettuce. Spread sour cream over lettuce. Top with grated cheese. Best after refrigerated for 1 hour at least.
Cook ground beef, green pepper and onion until meat is browned. Add next 11 ingredients and mix well. Then add noodles and stir well. Pour into a large baking dish, cover and bake in a 350° oven for 50 minutes. Sprinkle with cheese and return to oven for 10 minutes more. Serves 14 to 16 people.
Preheat oven to 350°. Cook broccoli according to package directions; drain. Combine with rice and remaining ingredients and place in casserole dish. Cover and bake for 30 minutes.
In a large bowl, combine peanut butter, honey and vanilla. Add next 3 ingredients. If mixture is too stiff, add 2 teaspoons boiling water. Roll into balls. Roll in nuts. Refrigerate until ready to serve.
Combine flour, butter and sugar and beat to resemble crumbs. Pat into greased 9 x 13-inch baking pan or Pyrex dish. Bake at 350° for 10 to 12 minutes.
Boil butter and milk, then cool to room temperature. Mix all together, gradually adding sugar. Add vanilla last.
Put cabbage in water and boil until leaves come off easily. Mix: hamburger, onion, eggs, rice & 1 c. tomatoes. Salt & pepper to taste. Place meat mixture in cabbage leaves and roll them. Put them in a baking dish. Mix tomato sauce, 1 c. water and 1 c. of tomatoes. Pour over cabbage rolls. Cook for 1-1 1/2 hours covered at 350 degrees.
In large saucepan, melt butter. When melted, add sugar and cocoa. Mix well. Add milk. Cook over medium heat until comes to a boil. Boil for 5 minutes or until mixture reaches soft-ball stage. Remove from stove; add oats, peanut butter and vanilla extract. Mix well. Spoon onto wax paper and let set. Makes approximately 3 dozen cookies.
Melt butter in skillet. Add onion and garlic. Cook until onion is tender. Add mushrooms. Cook until liquid is evaporated. Melt butter in large saucepan. Whisk in flour. Cook, stirring constantly, 2 to 3 minutes without browning. Whisk in milk. Add seasoning. Bring to boil. Reduce heat and cook 5 to 8 minutes.
Add all ingredients together except salt and sugar. Boil for 10 minutes in a covered saucepan. Add salt and sugar. Let sit for a few minutes, then serve.
Put jello in a bowl and add hot water. Stir until dissolved. Beat cream cheese with electric mixer until smooth. Add jello mixture at low speed. Add rest of ingredients. Pour into small jello mold and refrigerator until firm.
Mix thoroughly; turn out on lightly floured board and roll out to about 3/8-inch. Cut with cutter and bake at 375° for 25 minutes or until brown enough to suit you.
Mix milk, shortening and sugar; bring to a boil. Cool until lukewarm. Dissolve yeast in a little warm water and stir into first mixture. Mix in 6 cups flour. Let rise for 2 hours, then add remaining flour, salt, soda and baking powder. Knead well. Keep dough in refrigerator and form into rolls 2 hours before baking. Cover and let rise in warm place. Bake at 450° for 10 to 15 minutes.
Sift flour, soda, cinnamon, baking powder and salt together. Mix eggs, oil, sugar and vanilla; beat to mix well, then add the zucchini. Add the dry ingredients to the mixture and mix well, then add 1 cup pecans or chopped walnuts and 1 cup of raisins. Pour into 2 greased and floured bread loaf pans. Bake at 350° for about 1 hour.
Preheat oven to 350°. Mix cake mix, pecans and crumbs together in mixing bowl. Melt butter. Add egg and butter, mix well. Put dough into ungreased 12 to 14-inch round pizza pan, work it, pat it, slap it, jump on it until you get it smoothed into the pan. Bake at 350° for 15 minutes. Cool completely.
Combine the first 4 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt, stirring well. Stir in 1/2 cup pecans and coconut. Pour filling into unbaked crust; top with remaining pecans. Bake at 325° for 55 minutes.
Cut each biscuit into fourths and place in bowl with 3/4 of the cheese and all the sauce and toss. Add any pizza fixings you desire. Place in greased 13 x 9-inch pan or dish, smooth out. Do not pack down. Top with remaining cheese and if you want, any remaining toppings and bake at 375° for 20 to 25 minutes or until golden brown.
Sprinkle cucumbers with 1/2 teaspoon salt. Let stand for 10 minutes; drain. Add remaining ingredients in order given. Sprinkle with chopped parsley. Serve very cold.
Spread bean dip or refried beans on bottom of 9-inch pie plate. Then mix sour cream, mayonnaise, taco seasoning mix and garlic powder together. Spread over bean dip. Sprinkle grated sharp cheese over the sour cream mixture.
Cook unpeeled potatoes in boiling salted water for 35 to 40 minutes. Drain, peel and cut into chunks. Brown bacon and crumble. Cut turkey into 1/2-inch cubes and tomatoes into wedges. Slice scallions. Combine all ingredients with 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Refrigerate if necessary, but for best flavor bring to room temperature before serving.
Soften garlic in oil. Add all other ingredients; saute over low flame for approximately 15 to 20 minutes. Mix with linguini and serve.
Mix together in blender. Chill at least 3 hours. Let soften 1/2 hour before serving. Serve with crackers, chips or veggies.
Mix all ingredients together (one at a time). Make dough in rolls. Cover with wax paper and chill. Slice, put on slightly greased cookie sheet and bake until lightly brown at 325° to 350°.
Rinse and drain berries (use spaghetti colander). Turn them out onto a towel. Pat lightly to dry.
Layer into shells round slices of bananas; put caramel dip over bananas, then Reddi-Wip. Sprinkle pieces of crunch overall.
Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9 x 9-inch baking dish. Place on middle rack of oven. Cook at 350° for approximately 1 hour and 15 minutes until top is golden brown. Serve warm with sauce.
Mix margarine and shortening. Add 3/4 cup sugar. Beat until fluffy. Add 1 egg, milk, vanilla and food coloring. Beat well. Add flour, baking powder and salt. Mix. Cover. Chill.
Mix first 4 ingredients then add oil. Beat until Smooth. Bake at 350° until done (25-30 minutes) in large oblong pan or 2 layers. Filling: 2nd half of strawberries, 1 box powdered sugar, 1 stick softened oleo.Beat until smooth, pour over cooled cake.
Mix lemon juice and milk. Mix oranges and Cool Whip (reserve a few slices to top pies with). Mix both mixtures together and pour into crust. Let set up in refrigerator until firm.
Sift flour, salt and baking powder in bowl. Cut shortening in. Add milk and egg and mix well. Drop by teaspoonful into boiling soup, or casserole or slightly salted boiling water; reduce heat. Cook 12 minutes, covered (don't peek).
Cook eggplant until tender in boiling salt water, then drain. Peel and mash it fine. Add bread crumbs, egg, butter and seasoning. Cool and form into croquettes. Roll in beaten egg, then in bread crumbs. Fry until golden brown in hot fat.
Preheat oven to 350°. Combine all ingredients and mix thoroughly. Spread mixture in an 8 x 8-inch pan and bake for 30 to 45 minutes, until golden brown on top. Cut into squares or wedges and serve warm.
Combine all ingredients in punch bowl over ice. If too strong, you may add a little water for taste.
Mix all ingredients together well. Bake 20 minutes or until golden brown in 350° oven.
Cook all ingredients except pecans to 230° on candy thermometer. Add pecans and stir. Pour out on waxed paper. Break apart when cool.
Cook zucchini, tomatoes, garlic and pepper until tender in microwave or oven. Brown beef and onion. Put vegetables in bottom of bowl. Add ground beef and chicken soup. Sprinkle cheese on top. Bake at 350° until bubbly.
Brown meat and onion. Add salt and pepper to taste. Combine soup, tomatoes and chili powder. Layer in casserole dish beginning with tortillas, then beans, then soup mixture. Repeat layers and top with cheese. Bake at 350° for 30 minutes, or until bubbly.
Mix meat and water. Salt and pepper to taste. Form 4 to 6 patties. Combine remaining ingredients and simmer 5 minutes. Broil meat 3-inches from heat 5 minutes. Turn. Spread sauce over patties. Broil 5 minutes.
Grease and flour three 9-inch round cake pans. Mix the first 10 ingredients at low speed for about 2 minutes. Stir in apples, raisins and nuts. Pour into pans and bake at 350° until done, about 45 minutes. Remove from pans and cool. Frost with Cream Cheese Frosting.