HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan; set aside. Position knife blade in food processor bowl. Add cream cheese and next 7 ingredients, processing until smooth. Add egg; process just until blended. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes, or until cheesecake is set. Let cool in pan on wire rack. Cover; chill at least 8 hours. Remove sides of pan; transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.
Heat slowly, stirring, until sugar melts. Spicy flavor improves as it stands.
Cream sugar and butter. Add well beaten eggs. Mix flour and cocoa and add dry ingredients to mixture. Add nuts and vanilla and beat. Bake in greased tin about 20 minutes at 300°. Cut in squares while hot.
Dip pulverized veal cutlets in eggs and roll in bread crumbs. Pan-fry in oil and drain. Put in casserole. Heat tomato sauce. Add garlic salt and onions. Pour sauce mixture on top of cutlets. Top cutlets with Swiss cheese and Parmesan cheese, if desired. Place in 450° oven until cheese melts.
Remove stem ends and core green tomatoes, then cut up. In 10-quart Dutch oven, combine the tomatoes, brown sugar, salt and pepper. Bring tomato mixture to boiling, stirring occasionally. Boil gently, uncovered for 1 hour, stirring occasionally. Puree cooked tomatoes through food mill. Return to Dutch oven. Add large onions, green pepper, crushed garlic, dill weed and bay leaves. Bring mixture to boiling. Boil gently, uncovered, about 1 hour more or until of desired consistency. Discard bay leaves.
Chop or grind vegetables. Combine with all ingredients and boil 3 to 5 minutes. Makes about 6 pints.
In large kettle, melt butter, sugar and syrup. Boil for 1 minute. Remove from heat; add 1/2 teaspoon soda and package of peanuts. Place corn in large baking pan, pour and stir syrup over corn until coated on all pieces. Bake at 225° for 1 hour. Stir every 15 minutes. Cool and put in Ziploc bags.
Combine first 6 ingredients. Add shrimp. Chill at least 6 hours. Yields 2 cups.
Mix flour and salt. Pour milk and oil and mix to make soft ball. Halve mixture and roll dough between wax paper. Put in pie pan. Makes enough for 2 pies.
Sprinkle 8 x 8-inch baking dish with bread crumbs. Layer 1/2 of roasted peppers, artichoke hearts, mushrooms and olives. Sprinkle with bread crumbs and garlic powder. Repeat layer. Drizzle oil before baking over the antipasto. Sprinkle with paprika for color. Heat in 350° oven until heated through. Serve with garlic bread.
Cut up Bing cherries. Fold whipping cream into rest of mixture. Use graham cracker crust. Makes 1 large pie or 2 small ones.
Combine all ingredients in saucepan, over medium-low heat, stirring occasionally. Heat 5 to 6 minutes or until mixture is warm throughout.
Combine all ingredients, except the hot coffee. Carefully add the cup of coffee (stir in by hand). Pour ingredients into Bundt cake pan. Grease and flour pan well. Bake at 350° for 40 minutes. Cool for ten minutes, then remove from pan.
Beat eggs. Add oil, sugar and vanilla. Cut melon into small pieces and puree. Add to egg mixture. Sift in dry ingredients; add to liquid. Pour into 2 greased and floured 9 x 5-inch loaf pans. (I used 3 smaller pans.) Bake at 325° for 1 hour, or test for doneness. May be frosted.
Blend softened cream cheese and sour cream together. Add chopped beef, bell pepper, black pepper, onion flakes and garlic salt. Put in an oven-safe bowl. Sprinkle with chopped pecans. Bake at 350° for 20 minutes. Serve with crackers. (I double this for a party.)
Saute onions and celery in butter until soft. Stir in remaining ingredients. Line two 10 x 6 x 1 1/2-inch baking pans with foil. Grease foil generously. Divide ham mixture evenly between the two pans. Bake, uncovered, in 350° oven for 45 to 50 minutes or until brown and firm in the center.
Brown hamburger with onion; drain. Add cheese; cook until melted. Serve or keep warm in crock-pot.
Sift dry ingredients. Beat egg yolks until light. Add yolks and dry ingredients alternately with buttermilk. Beat egg whites until stiff. Fold into mixture. Pour small amounts on griddle or frying pan. Fry until brown. Serve with butter and your favorite syrup.
Blend all ingredients with a fork. Put in covered bowl and refrigerate. Turn upside down on plate for serving. Garnish with green and black olives. Serve with crackers.
In saucepan, combine first 4 ingredients. Bring to boil. Remove and add flour all at once, stirring briskly. Stir vigorously over low heat until mixture forms a ball. Remove from heat and beat in eggs, one at a time. Beat well; mix in grated cheese. Let cool slightly.
Boil the jello, sugar, and the undrained pineapple for 3 minutes, stirring constantly. Add cold water, chill until partly set.
Brown ground beef and onion; add chili. Place a handful of corn chips on each serving plate, followed by chili mixture, lettuce, tomatoes, cheese and olives. Garnish with sour cream and salsa. Fun for a party.
Sift flour and sugar together. Add eggs and beat. Add melted butter, milk, coconut and vanilla. Grease 10-inch pie plate lightly and coat with corn meal. Pour mixture into pie plate and bake at 325° for 60 minutes.
Cut bread in small squares. Put half in buttered long cake pan. Pour half of the melted butter over the bread. Make 2 layers: bread, butter, 1/2 cheese, 1 can mushrooms, onions and 1/2 ham. Mix together milk, salt, paprika and eggs. Pour over layers. Make the night before serving and let stand in refrigerator. Bake at 350° for 40 minutes or until done.
Sift dry ingredients into an 8 x 8-inch pan. Make 3 holes. Put vinegar in one hole, oil in the next and vanilla in the last hole. Pour water over all; stir with a fork until moistened. Bake at 350° for 30 minutes. My favorite!
Put pudding and milk in bowl and stir for 2 minutes. Put pudding in crust. Slice bananas and put on top of pudding. Add pineapple. Put whipped cream on pineapple. Sprinkle pecans on top. Keep refrigerated.
In heavy saucepan, heat olive oil over medium heat. Add garlic, onion, carrots, celery and basil. Stir 4 to 5 minutes, taking care not to let garlic brown. Add chicken stock, spinach and potatoes; boil gently until the potatoes are done. Serve topped with Parmesan cheese. Serves 8 to 10.
Cook spinach according to package directions. Drain and squeeze dry. Combine spinach, cream cheese, 2 tablespoons butter, salt and pepper; mix well. Spoon into a greased 1-quart baking dish. Combine bread crumbs and sage; sprinkle over spinach mixture. Drizzle remaining 2 tablespoons butter over bread crumbs. Bake, uncovered, at 350° for 20 minutes. Garnish with egg slices, if desired. Yields 3 servings.
Brown and drain meat well. Combine all ingredients. Stir until cheese melts. Spread on party rye. Place on a cookie sheet, freeze, then put in baggies to keep. Bake at 350° for 10 minutes. Serve hot.
Combine salt, pepper, brown sugar, barbecue sauce, cooking oil and catsup. Dip chicken into barbecue sauce. Line cookie sheet and cover with foil. Seal edges and bake at 350° for 1 hour. Makes 4 servings.
Cream butter. Add sugar, salt and vanilla; cream well. Gradually add flour. Shape by teaspoonfuls into balls. Place on ungreased cookie sheet. Press hole in center of each. Bake at 350° for 12 to 15 minutes until delicately browned. Fill while warm. Cool. Frost. Makes about 36 cookies.
Beat all ingredients together well. Add to pie shell and bake at 325° for about 45 minutes.
Line a 10-inch quiche dish with pastry. Trim excess pastry around edges. Bake at 400° for 5 minutes; remove from oven and prick with fork. Bake an additional 5 minutes.
Combine all ingredients and place in a greased baking dish. Bake at 350° for about 1 hour. Makes 6 servings.
In large mixing bowl cream butter, sugar, and vanilla. Gradually beat in flour. Add nuts and beat on low speed until well blended. Chill dough. Unwrap Kisses. After dough has chilled, shape a scant tablespoon around each Kiss, covering completely. Roll between your palms to form a ball. Place a few inches apart on an ungreased cookie sheet. Bake in preheated 375° oven until set, 10-12 minutes. Do not overbake.
Boil shortening, butter, cocoa and water; pour over flour, sugar and soda. Add eggs, one at a time.	Add buttermilk and vanilla. Pour into 11 x 15-inch greased and floured pan.	Bake at 350° for 30 minutes.
Pare potatoes; cut in small chunks. Fill a 2-quart pan about 3/4 full. Add water to top of potatoes. Add salt and pepper. Dice celery and onion fine; add to potatoes. Cook about 10 minutes, but do not boil. Put in peas and 1/2 stick of butter. Cook slowly (about 45 minutes) on low heat.
Cook bacon and drain most of the fat. Mix vegetables together and fry in small amount of bacon fat. Then mix all together with rice and scrambled eggs and season with soy sauce and Accent. Add crumbled bacon and mix well.
Mix seasonings and sprinkle over meat. Grind through a meat grinder. Mix well and press into a bowl or jar.
Juices must be chilled. Dissolve Jell-O and sugar in boiling water. Cool. Add chilled pineapple juice and ginger ale just before serving.
Mix croutons, hamburger and celery and place in large casserole. Melt butter with hot milk or water and pour over mixture. Blend the 2 cans of soup and pour over the top. Bake for 1 hour at 350°. Let stand for 10 minutes before serving.
Drain berries; reserve syrup. Combine 1/3 cup sugar, cornstarch and spice; stir in syrup mixture. Cook and stir until mixture thickens. Stir in berries; cook. Next, combine flour, 1/2 cup sugar, baking powder and 1/4 teaspoon salt. Mix in egg, sour cream and butter. Add to flour mix and drop by spoonfuls into bubbling mixture.
Arrange fish fillets in 12 x 7 x 2-inch microproof baking dish. Dot with butter. Stir lemon juice into wine and sprinkle with remaining ingredients over top. Cover with wax paper. Cook on High 5 minutes. Let stand covered 5 minutes. (Makes 3 to 4 servings.)
Mix pretzels, butter and 3 tablespoons sugar. Spread into baking dish. Bake at 400° for 8 minutes. Cool. Mix cream cheese, sugar and Cool Whip. Spread on top of pretzels. Mix gelatin and water. Add strawberries. Pour mixture onto other mixture. Refrigerate 2 hours. Cut into squares.
Cream the butter and sugar. Add water, vanilla and almond extract. Mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls. Place on ungreased cookie sheet. Bake at 325° for 20 minutes. Remove from pan and cool slightly. Roll in powdered sugar.
Heat oven to 450°. Cut shortening into flour, baking powder and salt with pastry blender or two knives until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into balls.
Bring pudding, sugar and milk to a boil. Chill. Whip the evaporated milk about 5 minutes and fold into pudding mixture. Pour into popsicle molds and freeze.
Melt 1/2 cup margarine. Add to graham cracker crumbs. Mix well and pat into a 13 x 9 1/2 x 2-inch pan.
Cream together sugar, butter and shortening. Add eggs, 1 at a time, beating well after each addition. Add salt and flour, mixing well. Bake 1 hour at 315° or until tests done.
Mix eggs, do not beat. Add sugar, chocolate chips and nuts. Place in cupcake liners in muffin tins. Bake at 375° for 15 to 20 minutes.
Dissolve jello in water with marshmallows, may have to stir over hot water until all have dissolved. Chill until partly set. Add other 4 ingredients; stir well. Chill 3 or 4 hours. Serves 6.
Spread a chicken cutlet out flat between 2 pieces of waxed paper. Using a mallet or rolling pin, pound cutlet until it's 1/2 inch thick. Do the same with remaining cutlets.
Place chicken in a 9 x 12-inch glass baking dish. Put one slice of cheese on each breast. Pour soup evenly over the chicken. Melt margarine and mix with stuffing mix. Sprinkle evenly over the soup. Bake, uncovered, at 350° for 1 hour or until chicken is tender.
Mix cocoa, sugar, flour and eggs well and add milk and vanilla. Cook over medium heat until thick. Let cool. Pour into two 8-inch baked pie crusts.
Drain and flake tuna, add all ingredients and mix with a fork. Put on rolls. Wrap filled rolls in foil. Heat at 400° for 8 minutes.
Preheat oven to 375°. Parboil squash and drain liquid. Mix all ingredients except squash and stuffing mix. Put a layer of stuffing mix in large baking dish, layer of squash, layer of mixed ingredients and sprinkle layer of cheese. Repeat layers and end with stuffing mix and cheese. Bake for 25 minutes at 375°.
Mix corn syrup, sugar and water in mixing bowl. Cover with paper towel and microwave 4 minutes. Add peanuts. Cover and cook 4 to 5 minutes until syrup and peanuts are lightly browned to a caramel brown. Stir in remaining ingredients until light and foamy. Spread to 1/4-inch thickness on large, well-buttered cookie sheet. Let harden. Break in pieces to serve.
Combine orange juice, milk, egg, vanilla and ice cubes in blender. Process until ice is crushed. Serve immediately. Yield: 1 serving.
Mix all ingredients and put in 3 unbaked pie shells. Bake at 325° for 40 minutes.
DO NOT preheat oven. Grease and flour a 10-inch tube pan. In large bowl, cream butter and sugar with mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Brown sausage. Drain and cool. Beat eggs and milk together. Add salt and mustard and beat again. Add bread and stir until it softens. Stir in cheese, mushrooms and sausage. Pour into greased 9 x 13-inch pan and refrigerate overnight. Bake in a 350° oven for 40 to 45 minutes. Let stand for a few minutes before cutting. Serves 6.
Thaw broccoli and blend all other ingredients. Pour into a lightly greased 2-quart or long Pyrex dish. Bake at 400° for 25 to 30 minutes.
Mix all ingredients together. Spread small amount of flour on counter top to roll out biscuits. Cut with biscuit cutter. Bake until brown at 500°. Watch carefully.
Bake chicken, covered, 15 minutes in preheated 425° oven. Drain. Combine tomatoes, cornstarch and oregano. Cook until sauce is thickened. Pour over chicken and top with cheese. Bake for 5 minutes, uncovered.
Combine sugar, cornstarch and salt in saucepan. Add milk and chocolate. Bring mixture to a full boil, stirring constantly. Remove from heat. Add butter or margarine and stir until it is melted and frosting is smooth. While still warm, spread on cake. Decorate with coarsely chopped nuts. Makes enough frosting to cover tops and sides of two 9-inch layers.
Brown ground beef and onion; drain. Add soups, sour cream and taco seasoning. Mix together. In a 9 x 13-inch greased pan layer 1/2 of the flour taco shells then 1/2 of the meat mixture. Then the last of the taco shells and the last of the meat mixture. Sprinkle top with cheese and bake at 350° for 30 to 35 minutes. Serve with your favorite taco toppings.
Wash greens and remove stems. Place greens into boiling water and	boil about 30 minutes and then drain water off as it will be very strong. Then add new water with a few pieces of	bacon and also add a little bacon drippings. Bring to boil, cut heat to simmer and cook slowly until tender.
Mix cake according to package directions. Fill ice cream cups with about 1/3 cup batter. Place cups on baking sheet. Bake at 350° for 30 minutes or until golden brown. Place on wire rack to cool.
Cut chicken pieces into small cubes and stir-fry in 1 tablespoon oil. Add frozen vegetables and water. Cover and cook 7 to 10 minutes over medium heat. Stir in sauce mixture and cook until thick.
Cook broccoli according to directions. Melt Velveeta and half of margarine. Drain broccoli and put in 8-inch dish. Pour Velveeta and margarine over broccoli. Crush Ritz crackers and lay on top of Velveeta. Melt rest of margarine and pour over crackers. Cook at 350° for 20 minutes.
Heat oven to 375°. In a medium saucepan, cook potato in the water about 12 minutes or until tender; do not drain. Cool cubed potato mixture to 110° to 115°. Set aside 1/2 cup of the cooking liquid. Mash potato in the remaining liquid. Add enough warm water to make 2 cups mashed potato mixture.
Bake at 375° for about 10 minutes. Mix shortening, sugar and butter. Add eggs, buttermilk, bananas and vanilla. Sift dry ingredients and stir into batter, then add nuts. Chill. Drop by spoonfuls on well-greased cookie sheets.
Butter a 13 x 9-inch pan. Line with whole crackers. Mix pudding and milk until blended. Add Cool Whip. Put 1/2 in 1 layer. Add the crackers next, then the other 1/2 of the mixture. End with crackers. Refrigerate.
Mix Miracle Whip and seasonings in a large bowl until blended. Stir in potatoes and onions to coat. Divide potato mixture evenly among six 12-inch square pieces of heavy duty foil. Seal each to form a packet. Place foil packets on grill over medium heat for 25 to 30 minutes, or until potatoes are tender. Makes 6 servings.
In a small mixer bowl beat egg yolks and sugar until thick and lemon colored, about 1 minute. Place in top of a double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat. Add mascarpone cheese, beating well. In a small mixer bowl whip cream until stiff peaks form. Fold into egg yolk mixture; set aside. Line bottom and side of 2 1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up. Brush with coffee liqueur or Brandied Espresso. Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl. Repeat ladyfingers, espresso and cream layer. Garnish with Sweetened Whipped Cream, cocoa and chocolate curls. Cover and refrigerate several hours or overnight. Yields 10 to 12 servings.
Scrape carrots; cut in fourths lengthwise. Place in heavy skillet. Add remaining ingredients. Cover and cook over low heat, turning often until tender and glazed. Makes 6 servings.
Drain and save juice from peaches, pears and pineapple. Mix 2 1/2 cups of this juice with one large box of instant vanilla pudding. Drain mandarin oranges. Discard juice and combine all fruit and pudding mixture and add some maraschino cherries.
Slice baguette into 1/2 inch thick pieces. Make a spreadable mixture of the other ingredients, adding more mayonnaise if necessary. The curry powder is optional but adding it makes this very good. Spread the mixture on the slices of bread and bake at 350° for a few minutes to melt the topping and heat the bread.
Use chicken, shrimp or oysters and/or a combination. Do not precook shrimp or oysters, but sprinkle chicken with seasoned flour and lightly brown it on all sides using an iron Dutch oven. Drain chicken. Lightly brown the rice in about 4 tablespoons oil, stir constantly with a spatula. Add to rice, the celery, green onions and bell pepper. Saute. Add chicken broth, salt, garlic, pepper and chicken, seafood, etc. to rice mixture. Bake at 375° for 30 minutes. Fluff rice with a fork.
Fry hamburger with onion, garlic, salt and pepper; drain grease. In 13 x 9-inch baking pan, mix in tomato soup, corn and beans. Mash potatoes; mix in eggs, butter, milk, salt and pepper. Pile on top of meat mixture in piles, then top with Cheddar cheese. Bake in a 350° oven for 25 to 30 minutes.
Mix dry ingredients. Add eggs, Crisco, buttermilk and bran. Mix well. Store in refrigerator in covered containers. Fill greased muffins 2/3 full. Bake at 400° for 15 to 20 minutes.
Melt butter; add flour and nuts. Pat into 9 x13-inch glass baking dish. Bake at 350 degrees for 15 minutes. Cool thoroughly. Mix cream cheese, sugar, and whipped cream; spread on cooled crust. Mix 2 packages pudding with milk and vanilla; spread on cream cheese layer. Top with layer of whipped cream. Chill. Serves 8-10.
Line an ungreased jelly roll pan with graham crackers broken in half. Add pecans on top. Meanwhile, melt butters and sugar. Dissolve sugar before the butters boil. Boil for 3 minutes. Spoon over graham crackers. Bake at 350° for 10 minutes, checking often. Cool and separate to wax paper. Refrigerate or freeze.
Mix all ingredients together and make into a ball. Can roll in chopped nuts (optional). Chill. Serve with crackers.
Combine vinegar, sugar and red pepper; set aside. Heat bacon drippings in a large skillet over medium-high heat. Add cabbage, onion, salt and nutmeg; cook 5 minutes. Add vinegar mixture; simmer 1 to 2 minutes. Yields 4 servings.
Set aside 1 cup flour. In bowl, mix remaining flour, sugar, salt, baking soda and yeast. Heat buttermilk, water and margarine to 125 to 130°. Stir into mixture. Mix in enough reserved flour to make soft dough. Knead 3 minutes. Form into rolls and place in greased baking pan. Let rise 1 to 2 hours; bake in 350° oven.
Lightly flour and prick pie shell with fork. Prebake 9-inch deep-dish pie shell for 10 minutes. Cream butter. Add sugar. Beat well. Beat eggs in separate dish. Add eggs to butter and sugar mixture; mix well. Add remaining ingredients; mix well. Pour into pie shell. Bake 1 hour at 350°.
Wipe mushrooms clean. Leave whole but remove stems (which you can use for soup). Lightly oil the bottom of a pan or skillet. Put garlic in bottom of pan; add mushrooms, water or wine and pepper. Cover pan. Stir frequently, cooking about 5 minutes. Yield: 4 servings.
Separate each graham cracker into four sections. Arrange in foil lined jelly roll pan with edges touching.
Saute onions, garlic and meat in oil until meat is partially cooked. Add tomatoes, corn and seasonings. Simmer while boiling 12 ounces noodles. Mix all together; add cheese last. Bake 1 hour at 350°.
Puree peaches, honey and small amount of milk. Add remaining ingredients (adding ice cream slowly). (May substitute for other fruits.) Makes 5 glasses.
Mix 1 cup boiling water with 1 box jello. Pour half the jello into a Pyrex dish. Place in the refrigerator to gel. Mix 1/2 cup sour cream with the remaining 1/2 of the jello. When the jello in the refrigerator is gelled, pour the sour cream-jello mixture on top and place in the refrigerator to gel. When gelled, take the next flavor of jelly and place 1/2 of the clear jello mixture on top of the sour cream-jello mixture; let gel, then add 1/2 cup sour cream to the other 1/2 of the remaining jello, etc. Keep layering until all 7 have been used.
Mix sour cream and sugar together. Mix sour cream and sugar combo with the rest of the ingredients.
Melt margarine in 9 x 13-inch dish. Mix 1/2 cup milk, 1 cup flour, salt and pepper. Dip chicken in flour mixture and arrange in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken and cover with soup, 3/4 cup milk and 1/4 cup water mixture. Bake 30 minutes longer at 350°.
Melt oleo in a 9 x 13-inch pan. Mix other ingredients into batter and pour over melted butter. Add 1 large can undrained sliced peaches and spread over batter. Bake at 350° for 45 minutes to 1 hour. Sprinkle sugar on top after baking.
Cook 1 box brownies with walnuts as shown on box. Cool and break in pieces.
Beat cream cheese until smooth. Add whipped cream and sugar. Fold in fruit cocktail and marshmallows.
Heat oil in large skillet on medium high heat. Add chicken, season to taste. Add onion and pepper, cook and stir until chicken is cooked through. Add corn, broth and salsa. Bring to boil. Stir in rice, cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese. Cover and let stand until cheese melts, about 2 minutes.
In a 3-quart saucepan, bring water and salt to full boil; add potatoes. Cook over high heat until potatoes are tender (12 to 15 minutes). Rinse under cold water. In large bowl, stir together remaining ingredients except bacon and green onion. Add potatoes; toss to coat. Sprinkle with bacon and green onion.
Make hamburger into patties or balls and brown. Pour off fat. Mix milk and mushroom soup. Pour over patties. Cook until gravy browns. Turn patties over and cook a short time.
Salt Pumpkin overnight. Brown Meat and Onions. Add seasoning. Add Cracker Crumbs. Simmer meat 1 hour (covered). Stuff Pumpkin and simmer in dutch oven for 1- 1 hours, Steaming Pumpkin.
In a 9 x 13-inch greased pan, put rhubarb. Sprinkle with sugar and Jell-O, then pour the water over the Jell-O. Add dry cake mix. Cut oleo in small pieces and place on top. Then add nuts. Bake 50 to 60 minutes at 350°.