HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter and quarter bread (leaving crusts on); spread quarters overlapping slightly in the bottom of a greased casserole, 9 x 13 x 2-inch. Sprinkle all the cheese over the bread. Pour beaten mixture of eggs, milk, salt and pepper over. Let stand at least 30 minutes (up to 12 hours). Bake at 350° for 40 minutes. Serves 8.
Grease a tube pan well. Preheat oven to 250°. Chop raisins, pineapple and cherries. Toss with 1/2 cup of the required flour. Separate egg yolks; set whites aside. Beat yolks until light golden yellow. Stir in sugar gradually and beat well. Cream butter; add remaining flour gradually until mixture is smooth. Add egg and sugar mixture. Add well beaten egg whites. Gradually add floured fruit. Add wine; mix thoroughly. Stir in almonds and pecans. Pour into prepared pan. Bake at 250° for 8 hours. Remove and cool on wire rack.
Put all ingredients in a heavy saucepan and cook to a soft ball stage. Cool and beat until creamy. Put first layer of frosting on cake real thin. When frosting is spreadable, finish spreading on cake. Very good.
Brown sausage. Push sausage aside in pot. Saute onion, bell pepper and celery. Mix together. Add Lipton onion soup mix, uncooked rice and water. Cover. Cook over low heat until rice is done. Serve with chicken or pork chops.
Cream butter and sugar. Add vanilla. Sift flour and salt; blend into sugar mixture. Add nuts. Shape into 1-inch balls. Place on cookie sheet. Bake at 325° for approximately 15 to 20 minutes. Cool, then roll in powdered sugar.
Cook fresh vegetables in olive oil until slightly wilted. Add all seasonings. Add red wine and tomatoes. Add cleaned and shelled uncooked prawns. Cook 3 to 5 minutes. Serve with steamed rice.
Prepare and bake brownies according to package directions. Cool. Prepare mousse, break candy bars into small pieces. Use large glass bowl (trifle bowl). Break up 1/2 brownies into small pieces and place in bottom of bowl. Cover with 1/2 the mousse then 1/2 the candy, then 1/2 the whipped topping. Repeat layers. Yields up to 24 servings or 1 serious chocoholic!
Cream sugars and oleo; add eggs and vanilla. Sift dry ingredients; add to egg mixture. Add oats, cereal and coconut. Bake by heaping teaspoonfuls on greased cookie sheet at 350° for 10 minutes. Remove at once.
Spray heavy 9 x 13-inch pan with Pam. Spread coconut and pecans in bottom of pan. Mix cake mix as directed. Pour over coconut and pecans. Beat until fluffy and smooth the cream cheese and oleo. Add powdered sugar. Pour over cake mixture. Bake at 350° for 35 to 40 minutes. While hot, turn out on cookie sheet. Rich and delicious.
Cream together Crisco and sugar. Stir in egg and vanilla. Sift together flour, salt, soda and cream of tartar and then mix well into creamed ingredients. Chill overnight in refrigerator or for few hours. Roll in small balls about the size of hickory nut. Press down little with fork. Bake in a 400° oven for 8 to 10 minutes to a delicate brown. Loosen from pan while still warm.
In a medium, microwave safe bowl, mix cream cheese, chili and diced tomatoes. Microwave on high for 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Peel, seed and dice cucumber. Add cucumber and pineapple with juice to a	4 cup glass measure. Microwave on High 5 to 7 minutes. Mix cornstarch with 1 tablespoon water until smooth. Stir into pineapple mixture. Microwave on High 2 to 3 minutes, until mixture thickens. Coarsely chop nuts; stir nuts and mint into the hot chutney. Great with poultry or pork.
Let butter set until room temperature. Add peanut butter, vanilla, corn syrup and powdered sugar. Mix well. Add milk and stir. Crush wafers and 2 1/2 cups and mix. Shape into 1-inch balls and roll in the remainder of wafers. Makes about 40 peanut butter balls.
Mix together the pretzels, sugar and margarine. Spread in a 9 x 12-inch pan. Bake at 350° for 10 minutes. Cool. Mix cheese and 1 cup sugar. Add Cool Whip and dash of lemon juice. Put in refrigerator 2 hours.
Blend bananas, milk, egg and salad oil in large mixing bowl until smooth. Add remaining ingredients. Mix well. Pour into 12-inch Bundt pan or 2 loaf pans, sprayed with Pam. Bake at 350° for 55 minutes.
Chop pepper and onion. Brown meat; drain. Add rest of ingredients. Simmer for a couple of hours. Serve on hamburger rolls, open faced.
Mix all ingredients and pour into 9 x 13-inch baking dish. Cover and refrigerate overnight. This is a must! The next day, bake for 1 1/2 hours at 350°.
Cook rice according to package directions. Saute celery and onion in butter. Mix all ingredients; put in greased casserole dish. Cover and bake in a 350° oven for 30 minutes. Remove cover. Top with grated cheese. Return to oven until cheese melts.
Heat oven to 350°. Mix all ingredients and mold into loaf shape. Bake on cookie sheet about 1 hour. Serves 8.
Cut up and skin chicken. Place in baking pan and add salt and pepper. Bake at 400° for 30 minutes. Remove from oven and pour mixture of pineapple juice, honey, soy and steak sauce over chicken. Return to oven and bake 25 minutes, basting with sauce occasionally. Remove and top chicken with pineapple slices. Return to oven for 10 minutes. Serve with sauce over chicken.
Mix well. Stir in 2 cups shredded peeled zucchini. Spray a 9 x 13-inch baking pan with Baker's Joy. Spread cake mix into pan. Sprinkle 2 to 6 ounces of chocolate chips on top of cake. Bake 40 to 45 minutes at 325°.
First Layer: Mix sugar, 1/2 cup margarine and egg in a saucepan over low heat. Cook until egg is done. Add to graham cracker crumbs, coconut and nuts. Stir and put into a 9 x 13-inch pan. Cool.
Mix and beat cake mix, pudding mix, oil, egg and 7-Up for 2 minutes. Pour into 9 x 13-inch pan. Bake at 350° for 35 minutes. Cool and frost.
Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin. Place over boiling water; beat constantly with rotary beater until thick and fluffy (about 5 minutes).	Cool.
Melt oleo in a loaf pan. Mix flour, baking powder, salt and sugar well before adding the milk. Pour on top of that melted oleo. Add fruit sweetened to taste. My favorite is strawberries, rhubarb and raspberries. Peaches can be used. Bake 15 minutes in a 400° oven. Reduce heat to 325° and bake 35 minutes.
Combine butter, ketchup, lemon juice and Worcestershire sauce in pan. Bring to a boil. Pour over chicken in casserole dish and bake for 1 hour at 350°.
Mix everything together except the sour cream. Spread half of the mixture in an 8 x 8-inch Pyrex dish and jell. Spread sour cream over it, then add the remaining mixture on top and refrigerate until set.
Cream oleo and sugar; add 1 egg at a time until 6 have been added. Put all other ingredients in with the pecans being last. Bake 1 hour and 25 minutes at 250°.
Cook chicken until soft. Salt and pepper to taste. Skin and bone chicken. Break into pieces into a large baking dish. Mix cream of chicken soup, milk and broth. Pour over chicken with can of peas.
Melt margarine; add cocoa. Remove from heat and stir in sugar and eggs; mix well. Add flour, salt, nuts and vanilla. Spoon batter into greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons of margarine until smooth. Add chicken, salt, pepper, garlic, milk, and onion. Mix well. Separate crescent rolls into 4 large rectangles. Firmly press together seams to seal. Spoon 1/4 of the mixture into each center. Pull the sides of the roll over the mixture, overlapping them, and seal. Brush tops with melted margarine and sprinkle with breadcrumbs. Bake on an ungreased cookie sheet for 20-25 minutes. Serves 4.
Preheat oven to 350°. Cream the butter, sugar and soda. Add well beaten egg and vanilla. Blend in remaining ingredients. Place batter in well-buttered loaf pan. Bake for 1 hour or until it tests done.
Cream together the rind, shortening and sugar. Add the eggs, one at a time, and milk; mix well. Add sifted flour, baking powder and salt. Fold in nut meats. Pour into lightly greased and floured loaf pan. Bake at 350° for about 50 to 60 minutes, or until done. After removing from oven and while bread is hot, pour over the following mixture of 1/3 cup sugar and the juice of 1 lemon. Remove bread from pan after topping has thoroughly soaked in and bread has cooled somewhat. Wrap in foil; store in refrigerator.
Mix ingredients; press onto bottom of 9-inch spring-form pan. Bake at 350° for about 10 minutes; cool.
Mash potatoes; add butter, sour cream and cream cheese. Bake 20 minutes at 350°.
Place all but last 2 ingredients in blender. Process with an on-off pulsing motion until melon chunks are crushed. Spoon into individual 6-ounce glasses decorated with fresh strawberries and melon chunks threaded alternately on skewers kabob style. Makes two 8-ounce glasses.
Place Jell-O and crushed pineapple in saucepan. Bring to a boil. Set aside to cool. Mix together Dream Whip, cream cheese and cold milk. Add Jell-O mixture and whip. Add nuts, if desired.
Fry ground chuck until done; set aside. In large mixing bowl, mash kidney beans. Add ketchup, chili powder and half the olives. Mix well. Add bean mixture to ground chuck and mix well. Pour mixture into crock-pot on low heat. Take your cheeses and sprinkle on top, then sprinkle the remaining olives on top of cheeses. Serve with Tostitos chips.
Cut biscuits in fourths. Roll in the sugar and cinnamon mixture and place in a greased Bundt pan. Melt margarine and pour over biscuits. Bake at 350° for 20 minutes. Cook 5 to 10 minutes and turn out on serving plate.
Cut beef into 1-inch pieces and brown in oil. Combine rest of ingredients. Pour over beef. Simmer, covered, for 1 1/2 hours or until tender. Serve over rice or with rolls.
Combine the flour, pudding and baking powder. Stir in the egg, milk and melted butter. Spread in greased 9-inch pan or double recipe for a 9 x 13-inch pan. Spoon the peaches over mixture. Combine the cream cheese, 9 teaspoons sugar and peach juice. Pour over peaches. Sprinkle the 1 tablespoon sugar and cinnamon over mixture. Bake at 350° for 30 minutes.
Mix and bake cake according to package directions. When done and still hot, poke holes in cake with handle of wooden spoon. Pour over Eagle Brand milk and cream of coconut that has been blended together. When cool, spread Cool Whip on top. Sprinkle with coconut. Keep refrigerated.
Mix well oleo, salt, sugar, flour, milk, eggs and creamed corn. Butter or spray casserole. Bake at 350° for about 40 minutes or until firm.
Cut kielbasa sausage into 2-inch pieces. Slash each piece with a sharp knife to cut through the skin and about 1/4-inch into meat. Place sausage into a 10-inch skillet. Arrange all of the peppers and onion rings around the sausage. In a screw-top jar, combine the beer and prepared mustard. Cover and shake well. Pour mixture into skillet. Bring to boiling. Reduce heat, cover and simmer for 10 minutes or until vegetables are tender. Serve sausage and onion with a slotted spoon.
Mix together the first three ingredients. Add nuts and raisins. Roll into balls and roll in graham cracker crumbs.
Mix all ingredients just until dry ingredients are moist. Turn out on floured surface and knead lightly four or five times. Roll dough to 1/2-inch thickness; cut into diamonds or rounds. Bake in a preheated 450° oven for 8 minutes or until brown. Makes 2 dozen.
Cream margarine and sugar until fluffy. Add eggs, one at a time, blending well after each addition. Sift flour and add alternately with evaporated milk. Blend well after each addition. Add flavorings and blend well. Pour into well-greased tube pan or Bundt pan. Bake at 300° for 1 1/2 hours.
Mix pudding, milk and Cool Whip. Cover bottom of 9 x 13-inch pan with a layer of graham crackers. Spread half pudding mixture on top. Cover with another layer of graham crackers. Spread remaining pudding mixture. Top with a third layer of graham crackers. Frost top layer with chocolate frosting. Refrigerate at least 2 hours before serving. Serve chilled.
Brown hamburger and onions. Drain. Place hamburger, onion, macaroni, salt, pepper, tomato sauce and Ranch Style beans in a casserole dish. Top with grated cheese. Bake at 350° for 20 minutes.
Heat oven to 350°. Grease bottom of loaf pan, 9 x 5 x 3-inch. Stir all ingredients except raisins in pan with fork until moistened. Beat vigorously 1 minute. Stir in raisins. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes. Turn knife or metal spatula around sides of loaf to loosen. Remove from pan. (If loaf sticks, press gently on sides of loaf with knife or metal spatula.) Yields one loaf.
Put all ingredients into a crock-pot and cook on high for about 6 to 8 hours. Pull meat apart with 2 forks until completely shredded.
In large skillet, melt the margarine with the saffron/curry over moderate heat, stirring. Add broth and bring liquid to boil. Stir in couscous, cover skillet and remove from heat. Let mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork. Add celery, currants, scallions, pine nuts and parsley. Toss to combine.
Melt the shortening and set aside to cool. Mix yeast with the lukewarm water in mixing bowl and stir until completely dissolved. Add salt, sugar, cooled, melted shortening and beaten egg; stir. Add flour and mix. Cover with wrap paper and let rise even with top of bowl. After rising, roll dough using enough flour to keep from being sticky. Cut out rolls with cutter and put in greased bread pan; let rise again. Bake at 350° until done. Pat butter on top while still warm.
Heat butter and water until warm (120°). Mix into all the other ingredients; blend well. Add 1 cup whole wheat flour; mix well again. Knead well. Place in a greased bowl. Let rise. After about 2 hours of rising, punch it down and knead again. Place in a greased bread pan. Let rise again. Cook for 40 minutes in a 375° oven. Cool on a rack.
In food processor bowl, chop 1/4 cup pecans with chopping blade; set aside. With same blade, use on-off motion to process brown sugar and yellow peel from 1/4 of lemon until peel is finely chopped. Add flours, salt and allspice and process until blended. Cut butter into pieces and add to mixture. Process until it forms coarse crumbs. Butter a 9-inch pie plate. Remove 1 cup flour mixture from processor and press into pie plate. To remaining mixture, add egg, soda, yogurt and 1 teaspoon lemon juice; process until blended. Spoon mixture into crust. Bake at 350° for 30 to 35 minutes until done.
In a large skillet, cook beef and onion until meat is done. Stir in spaghetti sauce and pasta. Transfer to two 9 x 13-inch baking dishes. Sprinkle with cheese and lay pepperoni over the top. You can cover and freeze one of the casseroles for up to 3 months. Bake the second one, uncovered, at 350° for 25 to 30 minutes or until well heated. To use frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 30 to 40 minutes.
Bake potatoes in a 400° oven for 1 hr. Let cool. Scoop out pulp. Set aside, Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute. Gradually add milk cook over medium heat. Stir constantly until mixture is thickened. Add potatoes, salt and pepper, two tablespoons of green onion, 1/2 of bacon and 1 cup of cheese. Cook until heated well. Stir in sour cream; add extra milk if necessary. Serve with remaining green onion, bacon and cheese.
If sweet milk is used, omit the soda and increase the baking powder to 3 teaspoons. Whole wheat flour may be substituted for part of the white flour. Beat eggs until light. Add milk. Sift flour, baking powder, soda, salt and sugar. Beat flour mixture into egg mixture. Add melted butter and beat until smooth.
Cream butter and sugar, adding sugar, a little at a time. Add eggs, one at a time, beating after each addition. Add vanilla. Add flour, one cup at a time, sifting flour all around the bowl as you are mixing. Batter should be sort of stiff, but not too stiff. Add milk, a small amount at a time.
Heat oven to 425°. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg and salt. Stir in apples. Turn into pastry-lined deep dish pie plate (9 x 1 1/2-inches) or regular pie plate (10 x 1 1/2-inches). Drizzle with 3 tablespoons of whipping cream. Cover with top crust that has slits cut in it; seal and flute. Brush with remaining whipping cream. Bake 40 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
Mix all ingredients well. Shape into 6 balls. Roll out each ball to 1/8 inch thickness. Cut into wedges. Fry quickly in hot grease. Drain on towel. This bread goes very well with vegetable soup or soup beans.
Heat oven to 350°. Heat beans. Stir in molasses, onion, salt and mustard. Pour into baking pan. Arrange bacon strips over beans. Bake until bacon is crisp. Makes 5 to 6 servings.
Brown hamburger, sausage and onion; drain. Pour into crock-pot. Mix in soup; add Velveeta cheese (in chunks). Cook on low, stirring often until cheese is melted. Serve with party rye.
Cream shortening and sugar; add egg, then bran. Mix thoroughly. Combine water and banana; add alternately with sifted dry ingredients. Mix thoroughly. Add vanilla and nut meats. Bake in waxed lined 5 x 9-inch loaf pan in moderate oven at 350° for 1 hour. Any type of bran may be used successfully.
Coat a large saucepan with cooking spray; place over medium heat until hot. Add green onions, celery and sweet red pepper; saute until tender. Combine flour and 1/2 cup milk; stir until smooth. Add flour mixture, remaining 4 cups milk, corn, bouillon granules and ground pepper to vegetable mixture. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Add cheese; cook, stirring constantly, until cheese melts. Yield: 6 cups (181 calories per 1 cup serving, 20% from fat).
Bake crust in pizza pan at 350° for 15 minutes. Combine cream cheese, sugar, eggs, vanilla and pecans. Add cream cheese mixture to crust and bake 10 minutes. Let cool. Add cherry filling and spread evenly. Decorate top with Cool Whip.
Drain off all fruit juices. Mix all together and chill. May add 1 cup of English walnuts and 1 cup of black walnuts, if desired.
Boil syrup, sugars and butter. Pour over potatoes and sprinkle with cinnamon. Bake at 300° for 20 to 30 minutes.
Separate biscuits and cut each biscuit into quarters. Mix sugar and cinnamon in a plastic bag. Put biscuits in bag and shake to coat each piece. Grease bundt pan. Layer biscuits in pan (one on top of the other). Melt butter in pot and pour in leftover sugar and cinnamon mixture. Keep stirring until sugar dissolves. Sugar and butter will start to carmelize. Pour biscuits in pan. Bake at 375° for 30 minutes. Remove from oven and invert into dish. Serve at once.
In medium bowl, combine 1 cup flour and 1/4 cup sugar. Cut in margarine until mixture resembles coarse crumbs. Place crumbs on bottom of greased 9 x 9 x 2-inch pan. Bake at 350° for 15 minutes or until slightly brown.
Pare turnips and cut into cubes. Place in baking dish with remaining ingredients. Cover closely and bake in moderate oven at 350° for about 1 hour or until tender. Serves 6 to 8.
Sift together flour, soda and salt. Cream shortening, 6 tablespoons sugar and 1 egg until light and fluffy. Add flour mixture and thoroughly combine. Spread in a 10 1/2 x 13 1/2-inch shallow pan and cover with raspberry jam. Thoroughly combine the coconut, 1 egg and 1/2 cup sugar. Spread this topping over raspberry jam. Bake at 350° for 25 to 30 minutes. Cut in squares.
Cover beans with water and bring to a boil for 2 minutes. Remove from heat and let stand 1 hour. Drain beans. Put beans and ham hocks in 3 quarts of water. Bring to boil, then simmer, covered for 1 1/2 hours. Remove bones. Then add onion, ham, celery, salt, pepper and thyme. Simmer, covered, for 1 hour. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving, add spinach. Yield: 5 quarts.
Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
Mix milk, limeade, couple drops of food coloring, and 1/2 of the container of Cool Whip with a spoon and pour into pie crusts. Top with the other 1/2 of the container of Cool Whip. Refrigerate. Makes 2 pies.
Arrange fruit on a plate. Spread margarine evenly on both sides of pound cake. Mix sugar and cinnamon in a small bowl; sprinkle over cake. Place cake on rack of broiler pan. Heat on both sides until lightly toasted. Cool. Serve with Cool Whip and fruit kabobs. Makes 12 servings.
Mix together dry ingredients and add to melted butter. Mix with a fork. Add eggs, milk and vanilla. Whip with a fork. Pour into pie shell. Sprinkle pecans over top. Bake about 45 minutes in a 325° oven. Allow to cool. Top with whipped cream. This is my favorite pie!
Peel eggplant and cut into 1/2-inch cubes. Cook in boiling water 8 minutes or until tender. Drain well and set aside. Saute onion and green pepper in butter in large skillet until vegetables are tender. Stir in eggplant, cheese, Worcestershire sauce, salt, pepper and hot sauce. Spoon eggplant mixture into a lightly greased 1 1/2-quart baking dish. Sprinkle with cracker crumbs. Bake for 30 minutes at 350°. Serves 4 to 6.
Drain mushrooms; saute onion in butter until tender. Add mushrooms and saute a few minutes. Add parsley, cheese and pepper. Add enough bread crumbs to coat the whole mixture. Put in casserole. Dot butter on top. Bake at 350° for 20 minutes.
All the ingredients should be at room temperature. Baking sheets should be greased and floured.
Cream together butter, Crisco and sugar. Add half of milk. Beat in eggs, one at a time. Add salt, flavoring and half of flour; beat well. Add balance of milk and remaining flour; beat well. Place in tube pan that has been greased and floured. Place in cold oven. Bake at 325° for 1 hour and 10 minutes.
Remove seeds and wash peppers. Parboil 3 minutes. Combine rice, salt, pepper, ground beef, egg, milk and onion. Stuff peppers lightly and place in cooker on rack or large pot. Add tomato soup and water. Cover and cook very slowly about an hour.
Mash beans well. Use juice. Beat eggs well. Add all ingredients together and mix well. Pour into pie shell. Bake at 300° for 45 minutes to 1 hour.
Preheat oven to 325°. Grease 13 x 9-inch pan. In a small saucepan, combine butter, sugar and water. Bring just to a boil. Remove from heat and add chips and vanilla. Stir until chips are melted. Transfer to a large bowl. Add eggs, one at a time, beating well after each one.
Mix graham cracker crumbs, soda cracker crumbs and melted butter or oleo. Put 1/2 of mixture in a 9 x 13-inch pan. Set aside.
Cook roast beef. Place empty greased muffin tin in a 450° oven until it is good and hot. Combine eggs, flour, milk and salt. Mix well and pour into hot muffin tins. (It is important that tins are hot first.) You can add a couple of drops of roast beef juice into each: separate Yorkshire, if desired. Bake 30 minutes at 450°. Yorkshires will be golden and puffy. Serve with gravy over them.
Combine butter and shortening. Sift 3 cups sugar twice and cream in butter and shortening. Add 5 eggs, 1 at a time, beating well after each one. Add 3 cups Softasilk cake flour, sifted twice. Add 1 cup milk, 1 tablespoon vanilla and 1 tablespoon lemon flavoring and beat well. Pour into mold. Cook at 350° for 1 to 1 1/2 hours.
Place bacon on crackers. Sprinkle heaps of cheese on top of each. Place on a cookie sheet and bake for 2 hours in a 200° oven. Makes a delicious appetizer.
Grease 9 x 13 cake pan. Spread coconut and nuts in bottom. Mix one box of German chocolate cake mix according to directions. Spread across nuts and coconut. Cream together till soft: margarine, cream cheese and powdered sugar. Mix well. Drop by spoonfuls across the cake mix. Bake at 350° for 50 minutes. Cut and serve upside down. The bottom is the frosting.
Cook broccoli and drain; place in a 9 x 13-inch baking dish. Add chicken. Mix sour cream, lemon juice and soup in a bowl; pour over top of the chicken. Add cheese. Top with bread crumbs that have been mixed with the melted margarine. Bake at 350° for 30 minutes.