HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a 9 x 13-inch Pyrex dish with nonstick vegetable spray; set aside. Cream together the cream cheese, egg yolk, vanilla and sugar. Roll out 1 can of rolls into pan. Pour cream cheese mixture over rolls. Roll out other can of rolls on top of cheese mixture. Bake at 350° for 20 minutes or until browned.
Stir sugar, cocoa, salt, milk, and vanilla together in a microwavable bowl until partially blended. Put butter stick on top of ingredients and microwave for 2 minutes. Stir until smooth. Blend in nuts. Put into buttered pan (10 x 6 x 2 inches). Chill for 1 hour in refrigerator or 20 to 30 minutes in freezer.
Cream together sugar and cream cheese. Fold in thawed Cool Whip. Put in pie crust and top with pie filling. Chill.
Put seasoning and 1 teaspoon flour over chicken. Melt some butter in pan. Add chicken, turn around until half done, then add onion. Continue until all the meat is white, not brown. Add wine and if necessary some more seasoning. Reduce heat and let steam a few minutes, then add heavy cream and keep on smallest flame a few minutes and serve.
Trim fat off of ham slices and melt it in a large heated frying pan. Add the ham slices and fry slowly until fatty edges are soft and brown. Turn and cook until lightly browned. Remove from pan and keep warm.
Prepare cake mix according to package directions in 9 x 13-inch pan. While cake is hot, punch holes in top and pour Eagle Brand milk over top and let cool. Pour caramel topping over cake, then spread Cool Whip over top and sprinkle with crushed candy bars. Refrigerate. Can be prepared night before. Best if prepared ahead of time.
Heat to a boil the first 7 ingredients. Cool until thickened. When cool add very well beaten egg whites. Fill precooked pie shell. Top with whipped cream and chocolate sprills.
Brown beef and onion; drain. Add soup, sauce, chilies and milk to beef and onion. Heat to boiling. Line baking dish (greased) with layer of tortillas, meat sauce and cheese. Then repeat, making a layer of cheese on top. Bake at 350° until cheese melts and casserole is bubbling.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Sift together flour, baking powder, salt, baking soda and spices. Combine eggs, milk, oil, pumpkin and brown sugar. Stir in cereal and raisins. Add dry ingredients all at once. Stir just until moistened. Turn into pan. Bake 50 to 60 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.
Melt butter. Add onion, garlic and celery. Cook until onion is tender. Stir in water, catsup, vinegar, worcestershire sauce, bay leaves and pepper. Simmer for 20 minutes. Remove a little of the sauce and mix with chili powder, then add to the rest of the sauce. Let stand at room temperature for 1 hour before serving.
Cream sugar and oil, add eggs and beat well. Sift flour, salt and soda. Mix cocoa and coloring together and add vinegar. Mix well and add to creamed mixture. Beat hard and add flour alternately with buttermilk. Add vanilla and beat until blended. Pour into 3 layer pans and bake in 350° oven for 30 minutes or until done.
Combine mustard, sugar, vinegar and egg in small saucepan. Blend well and cook over low heat, stirring constantly. Refrigerate 10 to 15 minutes. Stir in mayonnaise. Store in refrigerator. Yield: 3/4 cup.
Soften gelatin in cold water. Combine strawberries and Sucaryl in saucepan. Place over high heat and stir constantly until mixture comes to a boil. Remove from heat. Add softened gelatin; return to heat and continue to cook for 1 minute. Remove from heat; blend in ascorbic acid powder and food coloring, if necessary. Ladle into clean half pint jars; seal. Store in fridge. Makes 2 1/2 pint jars. Contains 5 calories per tablespoon.
Mix all ingredients well. Place into ungreased pan. Dot with butter. Sprinkle with paprika. Bake 35 to 50 minutes at 350°.
Melt 1 stick butter; add graham cracker crumbs. Mix well. Pat into 19 x 9 x 2-inch baking dish. Bake 10 minutes at 350°. Beat eggs; add remaining butter and confectioners sugar. Beat 15 minutes. Spread over crust. Slice bananas and bury in sugar mixture. Spread drained pineapple over banana layer. Spread Cool Whip on this. Cut up cherries, sprinkle on top. Lastly, sprinkle with chopped nuts. Let stand in refrigerator several hours before serving.
Combine seafood and celery in bowl. Mix mayonnaise, onion, salt and pepper. Pour over seafood and celery. Toss. Cover and chill at least 2 hours. Serves 3 to 4.
Wash chicken and pat dry. Mix salt, pepper and flour. Coat chicken. Brown in oil. When golden brown, add pineapple, raisins and almonds. Cook in oven until tender, about 1 hour. Remove chicken from sauce. Put chicken in oven to crisp. Serve sauce as gravy.
Build a roaring fire. After fire burns down, place conch, foot-up so water can be added as needed during roasting. Roast until conch shell crumbles. After roasting, pull conch meat from shell; peel black off. Cut into small chunks.
Beat all together well. Put in large pie pan. Bake 350° for 40 to 45 minutes.
Melt caramels with water in saucepan over low heat; stir frequently until smooth. Pour mixture over combined cereals; toss until well coated. With hands slightly moistened with water, press mixture into greased 9 x 13-inch pan. Drizzle with melted chocolate chips. Cool; cut into bars.
Flake salmon and remove skin and bones. Combine salmon, pepper, onion, bread crumbs, eggs and 1/2 of the tomato sauce. Mix well and put in greased 8 x 4-inch pan. Bake at 350° for 40 minutes. Remove from oven and spread remaining tomato sauce on top. Return to oven for 10 minutes.
Mix together green beans and cream of mushroom and chicken soup. Stir in cheese. Pour into a baking dish. Lay Durkee onion rings on top. Cook at 350° until onion rings are brown, about 10 minutes, then cover with foil and cook for another 20 minutes.
Melt butter and stir in flour. Gradually add milk and bring to boiling point, don't scald). Add corn and 2 egg yolks, beaten thick. Season and cook for 10 minutes. Fold in egg whites that have been beaten stiff. Spoon into unbuttered baking dish. Bake for 30 minutes at 350°.
Cook chopped onion in a small amount of oil until yellow and soft. Add ground beef and cook, stirring, until chunks are gone and all pink has left meat. Add juice and soups; continue cooking, stirring constantly, until about boiling. Then add the frozen vegetables and simmer for about 10 minutes until vegetables are done. (Note: This is very thick.)
Brown sausage in 3 or 4-quart pan. Drain. Remove; set aside. Add green pepper, onion and mushrooms to pan and saute until tender. Add meat and all ingredients except cheese and spaghetti. Cover and simmer 15 to 20 minutes. Cook spaghetti. Add to soup. Top bowls with cheese or add to soup.
Preheat oven to 500°. Place roast in iron skillet. Pour soup and water over roast; sprinkle onion soup mix on top. Cover with foil. Place in preheated oven and bake for 20 to 30 minutes. Turn oven off but leave roast in oven until oven is completely cool. To warm, place skillet on top of stove on medium heat.
In two quart saucepan, combine sugars, corn syrup, butter or margarine and water. Bring to boil. Add nuts and continue cooking over medium heat until candy reaches soft ball stage or 238°. Remove from heat and stir rapidly until mixture begins to lose its gloss. Quickly drop candy from teaspoon onto waxed paper and allow to harden. Makes about 24 pralines.
Heat the first 6 ingredients to boil. Add some of mix to beaten eggs and then add this to the rest of the vinegar mixture. Cook until mix thickens and boils. Remove from heat and add milk or cream. Pour, while hot, over shredded cabbage and onions. Chill and serve. Serves 18.
Mix sugar and shortening; cream until fluffy. Add eggs and vanilla; beat well. Stir flour into creamed mixture; add oats and candy. Roll into 1 inch balls and place on greased cookie sheet. Bake in 350° oven about 10 or 12 minutes. Yields 6 dozen cookies.
Stew giblets separately in boiler. Chop, then use saved broth for gravy. Take some of broth in cup; add enough cornstarch to make paste. Add to gravy broth. Boil about 3 eggs. Grate fine and add to gravy after it is finished or just slice the eggs. Do not get gravy too thick.
Baking biscuits only takes about 10 minutes. Sift flour, then add baking powder, sugar and blend in shortening. Add buttermilk until a dough. Remember to flour surface before pouring dough out to knead and roll out to 1/2-inch thickness. Cut biscuits out and put on cookie sheet. Bake at 425° for 10 minutes or until lightly brown.
Soak gelatine for 5 minutes in 1/4 cup milk. Heat 1 cup milk in a double boiler. Add gelatine mixture. Stir into this mixture 2 egg yolks, sugar, salt and vanilla. Cook until thick. When cool, add stiffly beaten egg whites and whipped cream. Put in crust and top with grated sweet chocolate. Let set in refrigerator. Makes two large pies.
Blend sour cream, sugar, lemon juice and salt together. Fold in the fruits and pecans. Put in cupcake holders in muffin pans and freeze.
Put carrots, onions, and celery in bottom of Crock-Pot. Add whole chicken. Top with salt and pepper and liquid of choice. Sprinkle basil over top. Cover and cook on Low 8-10 hours (High: 3-1/2 - 5 hours, using 1 c. liquid). Remove chicken and vegetables with a spatula and serve.
Dissolve jello in boiling water, then add cold water, then berries. Chill in dish until set.
In large bowl, alternate layers of wafers and bananas. Save 10 or 12 wafers for topping. In saucepan, combine flour, sugars, milk and beaten egg yolks. Cook until mixture thickens. Remove from heat; add vanilla and butter. Mix well and pour over wafers and bananas. Add remaining wafers to top.
Melt margarine. Stir in sugar, cocoa and vanilla. Remove from heat. Beat in eggs, one at a time. Add flour. Mixture will be very runny. Mix thoroughly. Pour into well-greased 9-inch pie plate.
Spray a frypan with Pam and add a pat of light margarine. Saute onions on low heat. Do not brown. Put a layer of onions (1/2 of them) in 8 x 10-inch baking pan. Cover with crushed Ritz crackers. Repeat with a layer of onions and cover with more crackers. Sprinkle Parmesan cheese over top and bake, uncovered, at 350° until done, about 45 minutes.
Squeeze out as much moisture from spinach as possible; set aside. In wide frying pan over medium heat, melt butter; add onion and mushrooms. Cook, stirring until soft. In a large bowl, beat eggs lightly; stir in onion mixture, bread crumbs, soup, 2 tablespoons cheese, pepper, basil, oregano and spinach. Turn into a well-greased 9-inch square baking pan; sprinkle with remaining cheese. Bake, uncovered, in a 325° oven for 35 minutes or until edges are beginning to brown. Serve warm or let cool. Serves 8.
In heavy 10-inch ovenproof skillet, bring brown sugar, corn syrup and butter to boil over medium heat, stirring constantly. Reduce heat, simmer 1 minute. Remove from heat, cool slightly. Arrange pecans flat side up in skillet. On lightly floured surface roll dough into 16 x 12-inch rectangle. Sprinkle with cinnamon sugar. Roll up tight from 1 long side, pinch seam to seal. With sharp knife, cut into 16 even slices. Arrange 1/2-inch apart in skillet. Cover. Let rise in warm spot until doubled. Bake in center of preheated 375° oven for 15 to 20 minutes until golden brown. Carefully invert onto large serving dish. Let skillet remain 2 minutes for caramel to drain down. Makes 16.
Tear cake into small pieces. Divide into thirds; place in medium size bowls. Sprinkle strawberry gelatin over one bowl of cake; lime over the second and orange over the third. Toss each lightly with fork until cake is well coated with gelatin. Place strawberry cake pieces in bottom of 10-inch tube pan. Spoon strawberries over cake; spread 1/3 of ice cream over strawberries. Repeat layers with lime cake pieces, blueberries and ice cream; orange cake pieces, oranges and ice cream. Freeze until firm. Unmold on a chilled dessert plate.
Mix all ingredients together. Pour into a greased casserole dish. Bake for 1 1/2 hours at 350°.
Boil potatoes, sauerkraut and onion for 20 minutes. If you are using the egg add it here. Shake flour into water to thicken soup. Season with oleo or drippings. Bring to a boil, stirring. Add sour cream. Turn off heat.
Combine all ingredients, except butter and chicken, in bag, shaking to mix well. Spray with Pam or grease jelly roll pan. Rinse chicken and pat off excess water. Dredge chicken in flour mixture to coat. Arrange, skin side up, on prepared pan. Brush skin side only with butter until distributed evenly. Bake, uncovered, without turning at 350° for 1 hour or golden brown.
Beat eggs, buttermilk, flour, salt and pepper. Soak fryer pieces while preparing cooking oil in 3-inch deep pan (skillet), temperature on medium-high. Dip pieces in flour and roll over and over until coating is thick. Fry until golden brown. Drain and place on paper towels. Try this recipe with cubed steak.
Mix first 6 ingredients together with your hands or a pastry cutter until blended, but not oily. Divide the crumbs into two parts. Stir into one half of the crumbs the following ingredients which have been combined and beaten: soda, egg and buttermilk or sour milk. Place the batter in a deep, greased, ovenproof 9-inch pie plate.
Soften ice cream and mix with Cool Whip and Kahlua. Fill pie shell and freeze for several hours. Serve with hot fudge sauce.
Rinse a 1 gallon jar with boiling water. Layer pickles, dill and garlic in jar and pack tightly. Mix water, vinegar and salt and pour over pickles (cold). Seal tightly. Place in a sunny spot, turning jar over once a day. After 8 days, check and see if there is any white spots in pickles; if so, leave in sun until spots disappear. Refrigerate and eat. Holds 6 to 8 weeks.
Blend first 6 ingredients. Add crab meat and celery; toss together. Cover and chill completely. Serve in avocado shells or lettuce cups.
Mix and pour over potatoes the onion, chicken soup, Cheez Whiz and sour cream. Top with margarine mixed with corn flake crumbs. Salt and pepper. Bake at 350° for 1 hour.
Squeeze all moisture from spinach. Mix 1 1/2 c. Mozzarella cheese with sour cream and 2 Tbsp. of Parmesan cheese. Add remaining ingredients, mix well and pour into greased 1 1/2 qt. baking dish. Bake at 350 degrees for 30 minutes or until bubbly. Serve with tortilla chips or toasted pita strips.
Combine all ingredients, except onion and bacon; mix well. Pour into large casserole dish. Arrange onion slices on top of beans and bacon on top of onion. Bake at 350° about 45 minutes or until bacon looks done and casserole is brown around edges.
Mix sugar, cocoa, salt and milk together. Stir and bring to a boil. Boil until soft ball stage. (I test in cold water. You can use a candy thermometer.) Remove from heat and add butter, vanilla, marshmallow and peanut butter. Beat until all is smooth. Put into a buttered dish, cool and cut into squares.
When all finely chopped and mixed, add sesame paste (will stiffen mix). Stir, cover and chill. Serve with vegetables and pita bread.
Combine all ingredients and pour into 3-quart casserole dish. Bake at 350° for 25 to 30 minutes. Serves 12.
Stew chicken until tender and let cool in broth. Bone and cut in pieces. Mix chicken, cream of chicken soup (undiluted), and sour cream together. Spread in buttered 9 x 13-inch casserole. Crush crackers coarsely and pour the melted butter over crackers and stir with fork. Add celery seed and sprinkle cracker mixture over chicken and bake uncovered until bubbly, approximately 35 to 40 minutes at 350°.
Mix Bisquick, paprika, salt, pepper and garlic powder. Roll chicken in Bisquick mixture. Cover cookie sheet with foil; spray with Mazola. Melt butter; spread evenly. Lay chicken, skin side down, in pan. Bake at 425° for 35 minutes. Turn and bake 15 minutes more. If chicken starts to brown too much, turn oven down to 375° or 350°. Also turn periodically.
Lay crescent roll dough flat in a jelly roll pan. Bake at 350° for 6 to 8 minutes. Let cool in pan.
Cream margarine and sugar with electric mixer.	Add egg and vanilla (lower speed on	mixer when adding dry ingredients). Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with the milk.	Pat dough while distributing it	in well-greased and lightly	floured 10 x 10-inch pan. Cover with ready	mix pie fruit (peaches, cherries or pineapple). Bake in preheated oven at 350° for 1 to 1 1/4 hours.
Peel and dice turnips. Cover with cold water and soda. Bring to boil; drain and rinse well. Cover with more salt. Cook until almost tender. Drain. Mix sugar, flour, onion, celery salt and cheese. Add to turnips and mix. Put in 9 x 9 x 2-inch casserole. Pour milk over it. Bake 40 minutes at 350°.
Cover potatoes and onions with water. Bring to a boil. Mix egg, flour, salt and pepper with a fork until pieces are about pea size to make rivels. Add rivels to boiling potatoes and stir immediately. Cook for about 8 minutes. Add milk and butter. Continue stirring so rivels don't stick. Simmer for about 5 to 10 minutes while stirring.
Mix well and bake in Bundt pan for 1 1/2 to 2 hours at 275°.
In a large bowl, combine the cream cheese, horseradish, onions, Worcestershire sauce and crab meat. Spread in a 3-cup baking dish. Sprinkle with almonds and paprika. Bake in a 350° oven for 30 minutes. Serve with Captains Wafers. Serves 8.
Mix vanilla wafers and butter; spread evenly in bottom of 9 x 11-inch pan. Place in refrigerator for 1 hour. Mix 1 container of Cool Whip and cream cheese; whip until smooth. Spread over vanilla wafer crust. Spread strawberries and pineapple over cream cheese mixture. Cover with 1/2 container Cool Whip. Spread bananas and 1/2 package walnuts over Cool Whip. Cover with 1/2 container Cool Whip and sprinkle remaining walnuts on top. Chill.
Bake cake mix as directed in 2 layers. Turn out 1 layer and cover with 1/2 large can of crushed pineapple and juice. Drizzle on Icing, then place second layer on top. Spoon on remainder of pineapple and juice. Top with icing and chill.
Combine eggs, corn, onion, parsley, whipping cream, bread, cheese, Tabasco sauce and pepper in bowl; mix well. Spoon into greased 2-quart baking dish. Place baking dish in a large pan filled with water reaching 2/3 up side of baking dish. Place on rack of oven that's below middle of oven. Bake at 350° for 30 minutes. Reduce temperature to 325°. Bake until top cracks open and knife inserted near center comes out clean.
Combine all ingredients and beat until smooth. Pour into crust. Trim with reserved crumbs. Bake in a 375° oven for 45 minutes or until just set. Cool. Chill well for 4 or 5 hours.
Layer the spinach, eggs, bacon, sliced mushrooms and lettuce. Blend together the mayonnaise and sour cream. Garnish with shredded Cheddar and paprika. Set in refrigerator overnight.
Mix until thoroughly blended. Pour into lightly oiled Bundt pan. Bake in preheated 325° oven for one hour. May be glazed with 1 cup confectioners sugar and 2 tablespoons lemon juice. Pour over cooled cake.
Dissolve Jello and sugar in boiling water. Add cold water. Pour into paper cups. Freeze 2 hours until sticks or spoons stand up. Freeze 8 hours until firm. Once frozen store in plastic bag.
Mix together well. Put in a well-greased pan. Bake at 400° for 20 to 25 minutes. Makes 24 muffins.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13 x 9 inch pan. With lightly floured fingers, press dough evenly in pan. Bake at 350° for 15 to 20 minutes or until light golden brown.
Mix all ingredients well. Bake in 1 1/2 quart loaf pan for 1 hour at 350 degrees.
Cream margarine and sugar until well blended. Add flour gradually. Stir in vanilla, potato chips and pecans. Drop by spoonfuls on ungreased cookie sheet. Bake at 325° for 15 to 20 minutes. Sprinkle with confectioners sugar when cool.
Chill fruit juices and 7-Up. Prepare 7-Up ice cubes or 7-Up ring. At serving time, combine cranberry and apple juice in punch bowl. Slowly pour in chilled 7-Up. Add "ice cubes" or "ice ring." Makes 35 punch cup servings.
Boil gizzards until tender (salt and pepper to taste). Drain, saving broth. Dice gizzards. Put back into broth. Dice eggs; add to broth. Add sage. Bring to boil. Mix flour with water. Beat together until all lumps are dissolved. Add to broth, stirring consistently so it won't stick and scorch. Reduce heat and simmer until you've reached desired consistency. Add more water if too thick.
Put in blender and process until smooth. Makes 14 ounces. Keeps several weeks in refrigerator.
Roll bread dough out on floured board. Brush with melted butter. Combine remaining ingredients. Spread evenly over dough. Roll up like a jelly roll and cut into 8 slices.
Mix all ingredients together adding boiling water last. Mix will be runny. Bake at 400° until it starts to rise then turn back to 350° to 375° until done.
Melt chocolate chips in milk in saucepan. Stir in frosting mix. Spread in buttered pan. Cool. Cut in squares.
Combine hamburg, bread crumbs, egg, onion, ketchup, salt and pepper. Pat meat into an 8-inch square baking dish. Bake at 350° for 30 minutes. Remove from oven and drain excess fat. Combine mashed potatoes and shredded cheese and spread over meat; top with 1/4 cup shredded cheese and bake for 20 minutes more. Serves 6.
Heat oven to 425°. Mix bacon, cheese, onion and 1 egg at a time. Beat in remaining ingredients. Stir in shrimp and crab last. Pour into pie crust. Bake, uncovered, 10 minutes. Reduce oven temperature to 300°. Bake 25 to 30 minutes longer. Let stand 10 minutes before cutting. Serves 6.
In small bowl, dissolve yeast in water. Combine cottage cheese and egg in a blender; whirl until smooth. In a large bowl, stir together baking powder, soda, salt, sugar and 3 1/4 cups of the flour. Work butter into flour mixture with your fingers until no large particles remain. Stir in cheese mixture and yeast.
Brown hamburger and onion together. Mix all ingredients together and place into a greased casserole dish. Bake at 350° for 45 minutes.
Bring to a boil and add 5 pounds extra lean hamburger (raw). Stir and cook on medium or low heat until grease comes to top. Cool and remove grease. Freezes well.
Preheat oven to 375°. Grease large baking dish. Flatten chicken breasts. Combine next 7 ingredients. Work until smooth. Spread cheese mixture evenly onto chicken breasts. Roll and secure with toothpicks. Brush with olive oil and bake for 40 minutes.
Heat oven to 300°. Mix nuts and margarine in medium bowl. Add cheese, garlic powder, oregano and celery salt; toss. Spread in ungreased jelly roll pan. Bake, stirring occasionally. Stir in cereal. Cool. Store in airtight jar.
Mix sugar and flour; add to milk. Add beaten eggs, butter and vanilla flavoring. Bring to a boil, stirring until thickened and pour into baked pie shell.
In large bowl, beat cream cheese until smooth, gradually adding Eagle milk and egg yolks and lemon juice. Beat until smooth. Combine egg whites to sugar and salt and add this to cream cheese mix; folding gently and then fill 24 muffin papers with one wafer each and top with cheese mix until 1/4-inch from the top. Bake at 275° for 20 minutes. Top with fruit and serve.
Cream butter; beat in eggs. Add sugar and stir in pineapple. Fold bread cubes into mixture. Place in greased baking pan. Bake 1 hour at 350°.
Mix shortening, sugars, eggs, vanilla, soda and salt. Add flour; mix. Add chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake in 350° oven for 8 to 10 minutes.
Mix first 4 ingredients. Add ground beef. Shape into 1-inch balls. Bake at 300° for 12 to 15 minutes, turning once. Serve with wooden picks.
Cream softened cream cheese with sugar. Add flavorings. Add whipped whipping cream. Spoon into pie crust and add pie filling on top.
Grease and flour 9 x 13-inch pan. Mix well the cake mix, pudding, sour cream, oil, eggs and vanilla. Place part of mixture in pan and cover with pie filling. Cover with rest of cake mixture. Top with combined flour, sugar, oleo, cinnamon and nuts. Bake at 350° for 45 to 50 minutes.