HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 3 ingredients; pat in a 9 x 13-inch pan. Bake for 5 minutes at 350°. Beat the cream cheese, 3/4 cup sugar, eggs and 1 teaspoon vanilla together until well blended. Pour over crust; bake for 20 to 25 minutes at 350°. Mix the sour cream, 1/4 cup sugar and 1 teaspoon vanilla; spread on cake and bake 5 minutes longer.
Mix together eggs and sugar. Add oil and blend well. Add to dry ingredients. Pour pumpkin in and blend slowly. Pour mixture into well-greased tube pan. Bake at 350° for 1 hour. Ice or glaze as desired.
Generously grease a Bundt pan and sprinkle bottom of pan with 1/2 of the pecans. Place rolls on top of nuts and sprinkle with rest of pecans. Combine cinnamon and brown sugar with melted oleo. Pour over rolls. Let rise overnight at room temperature. In the morning, preheat oven to 350°. Bake for 20 to 30 minutes. Remove from pan as soon as possible. Invert on plate.
Heat potatoes, onion and 1 quart of milk in a soup pot. Work butter into flour, add egg and 1/4 cup cold milk. Mix well. Add this mixture slowly to hot mixture. Cover and simmer 10 - 20 minutes. Sprinkle with chopped parsley.
Fill a large stockpot with water and bring to a rolling boil. Add salt, sausage, corn and seasoning; boil for 5 minutes. Add shrimp and cook at a rolling boil for 5 minutes (no longer or shrimp will shrink and toughen!). Remove from heat and drain off water. Serve with soft margarine and/or seafood cocktail sauce. Serves 6 to 8.
Melt peanut butter morsels, 1 cup milk and 2 tablespoons margarine. Press into waxed paper-lined glass 8-inch square pan. Melt remaining margarine, milk and 1 cup chocolate morsels. Spread on top of peanut butter mixture. Refrigerate for 2 hours and remove. On cutting board, slice into tiny squares.
Melt marshmallows in milk and cool. Add crushed Hershey bars, Cool Whip and vanilla. Mix graham crackers and melted butter.
In a saucepan, carefully heat oil and garlic until garlic is browned (about 3 to 4 minutes). Add a dash of black pepper. Boil capellini as desired and drain. Put capellini in bowl; stir in oil mixture as dressing. Top with grated cheese. Can add steamed rapini. Can add Ricotta cheese.
Brown and drain sausage. Combine all ingredients, except sausage, and cook, covered, until potatoes are done. Add sausage. Heat 5 to 10 minutes longer. Remove bay leaf and serve.
In a bowl, combine egg, salt and milk. Add 1 cup flour. Mix until a stiff dough forms.
Cook broccoli in microwave for about 10 minutes. Drain. Cut butter in cubes and add to broccoli. Sprinkle with Parmesan cheese. Mix together sour cream and cream of celery soup; spread over the top of the broccoli mixture. Sprinkle more Parmesan cheese over the top (as desired). Cover with foil and bake in a preheated 425° oven for 1 hour or until lightly browned.
Peel potatoes and cut into quarter-inch slices. Combine potatoes, vinegar, oil, salt and pepper in a Ziploc bag and shake until potatoes are coated. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until tender, turning once.
In a bowl, combine the first 7 ingredients. Store in airtight container for up to 1 month. Yield: 14 batches (about 7 cups total).
Combine mustard and vinegars in blender. Add everything except oil. Whirl until blended. With blender running, add oil, one tablespoon at a time. Chill. Serve on salad greens. Yields 1 1/4 cups. Keeps several weeks.
Cook macaroni until tender; drain liquid off. Brown ground beef; season with salt, pepper and onions. Drain fat. Mix all other ingredients together, except cheese. Pour into 9 x 13 baking dish. Sprinkle with cheese to edge. Bake at 350° for 30 minutes. Serve with salad and bread sticks for a complete meal.
Use cured meat and cook until fully done. Rinse in cold water. Add snap beans, onions and a little pepper (no salt). Cook slowly until beans are done. Add a little love and serve.
Combine first 5 ingredients in bowl; mix well. Pour into prepared 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Combine pineapple, butter, sugar and flour in saucepan. Cook until thickened, stirring constantly. Stir in coconut. Spread over cake.
In a deep skillet or Dutch oven, heat oil over medium-high heat. Saute onion and garlic until onion is soft, about 3 minutes. Add flour and cook 1 minute, stirring quickly to prevent sticking. Stir in tomatoes and allow to cook another 2 minutes. Wrap peppercorns, cloves and cinnamon in a small piece of cheesecloth. Add chicken, cheesecloth package, water and Worcestershire sauce to onion mixture. Reduce heat and simmer, covered, for 20 minutes.
Combine first 5 ingredients in mixing bowl. Mix well. Add remaining ingredients except pecans. Mix well. Stir in pecans. Pour into shell. Bake in preheated oven at 375° to 400° for 30 minutes or until set.
Mix all spices and dry salad dressing mix into the oil and stir well. Place oyster crackers in large shallow pan. Pour seasoned oil over crackers and stir well. Continue to stir occasionally as crackers are baked at 250 degrees for one hour. Crackers will absorb oil. Store in an air-tight container.
Mix all ingredients together, adding nutmeats last. Pour into pastry-lined plate. Bake in hot oven at 450° for 10 minutes, then reduce heat to 350° and continue baking until a silver knife blade inserted in center of filling comes out clean.
Preheat oven to 400°. Beat eggs and sugar until thick; beat in vanilla and cinnamon. Add flour and milk alternately, ending with flour. Melt butter in an 8-inch square pan. Put in apples and mix with butter until they sizzle. Pour batter on top; sprinkle with brown sugar. Bake 25 to 30 minutes. Serves 4.
Dissolve jello in 2 cups boiling apple juice. Add 3 3/4 cups cold apple juice. Chill until slightly jelled.
Mix ingredients and pour over scored flank steak. Marinade 4 hours or more. Broil 4 minutes on each side or until done. Serve with rice and stir-fried vegetables.
Fry the sausage, green pepper and onions. Mix with soup and corn; heat. Enjoy with hot rolls and butter.
Mix first 3 ingredients. Add beer. Bake in muffin pans in 425° oven for 20 minutes.
Fold yogurt and fruit into whipped topping. Blend and spoon into crust. Freeze about 4 hours. Remove from freezer about 30 minutes before serving. Serves 6 to 8.
Bring the water to a boil. Combine the corn meal, cold water, salt and sugar. Gradually add to boiling water. Cook until thick. Reduce heat, cover pan and cook 5 minutes. Stir often. Pour in loaf pan and cool. Slice and fry until crisp.
Mix ingredients together. Roll into 1-inch balls. Bake on cookie sheet 12 to 15 minutes at 400°.
Melt first 2 ingredients in frying pan. Add the next 3 ingredients to frying pan. Stir entire mixture constantly for 5 minutes. Press half of the mixture in 9 x 13-inch pan. Layer in 1/2 gallon of vanilla ice cream, top with remaining mixture; freeze. Serve with strawberry topping and whipped cream.
Mix all these ingredients together. Put into a baking pan and put slices of bacon on top and bake in oven at 350° for 1 1/2 hours.
Mix ground beef lightly with bread crumbs, onion, egg, chili sauce, salt and pepper until well blended. Shape into a loaf in shallow pan. Tuck a bay leaf under each end of loaf. Bake in moderate oven at 350° for 1 hour or until brown. Discard bay leaves before serving.
Mix well crushed pretzels, margarine and 3 tablespoons sugar. Bake at 350° for 10 minutes in a 9 x 13-inch pan. Cool completely!
Core apple. Sprinkle with cinnamon and pour 1/2 can of soda over apple. Bake in a 350° oven for 20 to 30 minutes. Yields 1 serving. Serving Size: 1 apple. Exchange: 1 fruit. Calories: 60.
Moisten bread cubes with the milk. Cream sugar, butter and eggs. Mix with other ingredients. Put in casserole and bake for 1 hour. Delicious!
Boil chicken until done. Let cool & shred. Place in bowl and mix in cream cheese, mayo, cheddar cheese & green chili peppers. Place in a baking dish and bake about 30 minutes or until the edges are golden brown.
Preheat oven to 375°. Mix together ingredients (butter, sugar, molasses and eggs). Cream mixture for 2 1/2 minutes. Stir in ingredients (flour, baking soda, salt and spices). Blend well. Roll dough in balls the size of walnuts; roll in sugar and place on greased cookie sheet. Bake for 8 to 10 minutes until cookies are barely set and just starting to brown on the edges. Remove from oven and let cool on cookie sheet for 3 to 5 minutes. Place cookies on paper towels to finish cooling, then enjoy!!
Combine pineapple juice, Italian dressing, tomato sauce, sugar and mustard. Mix well. Add shrimp, tossing gently to coat. Cover and marinate 2 hours. Using kabobs, alternate shrimp, green pepper and pineapple. Grill over hot coals 3 to 4 minutes.
Mix with electric mixer. Beat potatoes until color starts to look lighter; add margarine, eggs, sugar, milk and orange juice. Whip this mixture until it is fluffy. Fold in coconut and marshmallows. Pour into greased baking dish. Sprinkle on topping and bake for 45 minutes in a 350° oven.
Cook sausage and cut into 1-inch pieces. Saute peppers in oil. Place in 3-quart casserole. Add sausage and next 8 ingredients. Combine bread crumbs and margarine. Sprinkle on top of casserole. Bake, uncovered, 30 to 40 minutes at 350°. Serves 6 to 8.
In double boiler with water in bottom pot, cook rice with 2 cups milk. Stir occasionally to prevent sticking. Cook until rice is tender and most of the milk evaporated. Remove from heat; add Butter Buds. Stir in beaten eggs, sugar, sweetener and vanilla; stir well into the cooked rice. Add in the rest of the milk. Pour in a well-sprayed 2-quart casserole dish. Sprinkle with nutmeg. Bake at 350° for 50 minutes or until firm.
Mix butter and graham crackers together and pat into the bottom of a 9 x 13-inch pan. In bowl, mash cottage cheese a little and then beat in milk, yolks, sugar, flour, vanilla and salt until smooth.
Bake pie crust at 450° for 10 minutes. In bowl stir together eggs, milk, onion, salt, and pepper. In skillet, fry bacon, drain, reserving 2 tablespoons drippings. Cook onion in drippings until tender. Add crumbled bacon and onion to egg mixture. Toss together cheese and flour and add to egg mixture. Pour into hot pastry shell. Bake at 325° for 35 to 40 minutes. Serves 6.
In ice cream freezer container, combine all ingredients. Mix well. Freeze according to manufacturer's instructions.
Drain the fruit and empty into a large bowl. Set aside. In another large bowl, mix the whipped cream and jello. Stir thoroughly. Fold fruit into whipped cream and jello mixture. Chill.
Drain yogurt in cheese cloth lined colander 4 to 6 hours or over night. Drain syrup from berries. Reserve berries. In small sauce pan sprinkle gelatin over syrup and let soften 1 minute. Stir over low heat just until gelatin is dissolved. Place yogurt cheese in large bowl and whisk in gelatin. Fold in berries. Pour into crust and refrigerate until set.
Combine all ingredients. Adjust with water so soup has desired consistency. Bring to a boil. Reduce heat and simmer 1 hour. Serve hot. Serves 12.
Drain first 7 ingredients for 1 hour. Add water chestnuts, celery, onion and bell pepper. Bring remaining ingredients to a boil and pour over vegetable mixture. Refrigerate 24 hours.
Grease the bottom of a 13x9x2 in. baking pan. Spread coconut and nuts evenly over the bottom. Prepare cake mix and spread over the coconut and nuts. Combine the melted butter, cream cheese and powdered sugar, beating until smooth. Pour over the cake batter. Bake at 350° for 45-55 minutes. Top of cake will crinkle.
Melt margarine; stir in brown sugar, syrup and salt. Bring to boil. Boil for 5 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Pour over popcorn. Put in buttered pan and bake at 300° for 30 minutes, stirring after 15 minutes. Remove and loosen to eat.
Cream shortening and sugars together. Add vanilla. Add cooked carrots that have been mashed and cooled. Sift flour. Measure and add salt and baking powder. Bake at 350° for 8 to 10 minutes.
Cut powdered sugar into peanut butter with pastry cutter (or fork). Stir in egg yolks, vanilla and milk with beaters. Add in flour, salt and butter. Mix well. (Add milk if too stiff until mixture looks smooth and spreadable.) Pour mixture into prepared pie shell and bake at 300° until filling rises and top begins to "brown."
In a bowl, mix beef, egg, bread crumbs, garlic, sauce, milk and salt to taste. Set aside. Arrange potatoes in greased 2-quart casserole. Sprinkle with seasoned salt. Pat meat mixture over potatoes. Separate onion rings over meat. Bake, covered, in 400° oven for 1 hour or until potatoes are tender. Let rest, covered, 10 minutes before serving.
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, onion, dill seed, salt, soda and dry yeast. In saucepan, heat cottage cheese, water and 1	tablespoon oleo until very warm (120° to 130°). Add warm liquid and egg to flour mixture. Blend at low speed until moistened;	beat 3 minutes longer at medium speed. By hand, stir in remaining 1 1/2 cups to 2 cups flour to form a stiff batter. Cover; let rise in warm place until doubled in size. Stir dough down. Turn into well-greased (not oiled) 1 1/2 to 2-quart casserole. Cover and let rise in warm place until doubled in size.	Heat oven to 350°. Bake 35 to 40 minutes until golden brown. Remove from casserole; brush with	butter while warm and sprinkle with coarse salt if desired.
Mix Cool Whip and pudding. Add pineapple, pecans, Jell-O and marshmallows. Blend well and put in dish. Chill.
Prepare rice as directed on package. Mix salad dressing, oil, pepper and lemon peel. Add remaining ingredients and lightly mix.
Sift together the flour, baking powder and salt. In another bowl, cream butter and sugar together. Add eggs and vanilla and beat to light and fluffy. Add sifted mixture alternately with rum, beating smooth after each addition. Chill dough for 1 hour.
Drain water from artichokes (squish with hands to get all water out). Chop artichoke hearts; mix hearts with mayonnaise and Parmesan cheese. Bake for 30 minutes in 350° oven, uncovered; top should brown. Drain oil as it bakes. Serve warm with Fritos or Triscuits.
Cut bread into small diagonals, being careful not to slice all the way to bottom crust. In saucepan, combine butter, mustard, seasoned salt, onion, poppy seed and lemon juice. Stir until melted and blended. Cut cheese into julienne sticks, about 3/4-inch long by 1/4-inch square. Place cut loaf of bread on a large piece of heavy-duty foil. Start in the middle, stuffing alternate sticks of Swiss and Cheddar cheese into diagonal cuts, tucking them deep inside the bread. Use foil to hold loaf in shape as it expands from being stuffed with cheese.
Rinse the turkey and pat dry. Rub cavities with salt and pepper. Put some of the dressing in the neck cavity. Pull the excess skin to the back and tuck under. Fill the body cavity with dressing, then tuck the drumsticks under the skin at the tail. Twist the tip of the wings under the back.
Melt chocolate and water in top of a double boiler. Add sugar and salt. Allow to thicken, stirring frequently, 5 minutes. Remove from heat. Stir in butter and vanilla. Reheat when ready to use.
Cook cake to package directions (2 layers). Split cake layers open (4 layers) turn inside up to soak up icing. Blend sugar, sour cream, and coconut. Chill. Spread all but 1 cup between layers. Blend remaining 1 cup with Cool Whip. Spread on whole cake. Store in airtight	container in refrigerator overnight.
Mix together raisins, sugars, salt, water, oil, cinnamon, ginger and allspice in saucepan; bring to a boil and cook at a rolling boil about 5 minutes; cool to lukewarm. Add baking soda; mix well. Sift flour with baking powder. Add flour and nuts to raisin mixture. Stir until smooth. Put batter in greased and floured pan (9 x 13-inches) in preheated 350° oven and bake about 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Serve when cool; uniced. Serves 8.
In an 8-inch skillet, cook and stir onion and pepper in oil until tender (about 5 minutes). Stir in tomatoes, tomato sauce, chili powder and salt. Simmer, uncovered, 10 minutes. Stir in turkey. Heat and serve on rice.
Turn burner on to medium-high. Place griddle on burner and let it get warm. Put the donuts on the griddle just long enough to brown on both sides. Put on a plate; add one scoop of ice cream.
Combine cocoa, sugar and salt in a large 3-quart saucepan. Add milk gradually. Mix thoroughly. Bring to a rapid boil on high heat, stirring constantly. Reduce heat to medium and continue to boil without stirring to 232° or until a small amount of mixture forms a soft ball when dropped into cold water. Remove pan from heat; add butter and vanilla. Do not stir. Allow fudge to cool at room temperature until it reaches 110°. Beat until fudge thickens and loses some of its gloss. Quickly pour and spread fudge in lightly buttered platter. Yield: Approximately 36 squares.
Beat eggs till frothy. Add sugar and beat well. Continue beating, add 2 c milk. Heat on low, just till hot. Stir constantly. Pour egg mixture in freezer can. Cool in refrigerator for 1 to 2 hours. When ready to freeze, add evaporated milk, half and half, and vanilla. Stir; fill freezer can to fill line with milk. Put lid on freezer can and freeze according to manufacturers directions. To add fruit; puree first in blender, then add with evaporated milk.
Take pickles out of the jar and rinse well. Cut pickles into 1 inch slices and drain well. Pour the juice from the jar and discard. Put the drained pickle slices back into the now empty jar. Add sugar, allspice, vinegar and cinnamon sticks. Place the top on jar and store in the refrigerator. Let sit for several days before eating. Keep refrigerated.
Cover the mushrooms with boiling water; soak 30 minutes. Drain. Remove stems and shred. Combine mushrooms, bamboo shoots, pork, soy sauce, salt and stock in large saucepan. Bring to boil. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar. Bring to boil again. Add cornstarch and stir until soup thickens. Slowly pour the beaten egg into hot boiling soup while stirring gently. Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish with green onions. Serves 4.
Cook macaroni according to directions on box; rinse and drain. Grate the Cheddar cheese and save some chunks for top. Mix eggs, milk and cheese together. Add a little whole milk and mustard; mix with macaroni. Bake for approximately 1 hour at 350°.
Line a 9-inch square baking pan with waxed paper; set aside. Grind mints to a medium fine texture in an electric blender. Knead the butter into the flour until thoroughly blended. Add the mints and continue kneading until dough is of a soft but solid consistency. Pat dough evenly into prepared baking pan and refrigerate for 1 hour. When removed from fridge, you cut pastry into 1-inch squares. You may choose to imprint each square with a cookie press before sprinkling with granulated sugar. Lift the waxed paper with the cookies intact and place the cookies about one inch apart on an ungreased baking sheet. Place in freezer for 30 minutes. During this 30 minute wait, preheat the oven to 300°. Bake frozen cookies 16 to 18 minutes. These cookies should not brown at all. Remove and cool on rack.
Place tomato halves in shallow baking pan and season with salt, pepper and marjoram. Top with bread crumbs; dot with 1/2 butter and sprinkle with parsley. Arrange mushroom caps, rounded side down, around tomatoes. Season with salt and pepper. Dot with remaining 1/2 butter. Broil 10 minutes or until golden brown. Invert mushroom caps and place one on each tomato half. Serve immediately.
Combine all ingredients in a blender or food processor until banana is pureed. Refrigerate until ready to serve. Makes 1 1/2 cups. Delicious spooned over mixed fresh or canned fruit.
Place hen in crock-pot. Pour dressing and syrup over it. Season with seasonings. Lay bacon strips over it. Cook overnight on low. Serve with any side dish. Pour heated liquid over hen to add flavor.
In large saucepan, melt margarine. Add peanut butter chips and let them melt. Remove from heat and add bag of marshmallows. Mix together. Lay out long piece of foil. Pour mixture onto foil, making a log shape. Fold foil up on sides and ends of log. Refrigerate until hard. Cut log in 1/2-inch pieces and serve. Quick and easy to make.
Combine juice, ginger ale and bourbon. Stir well and freeze until firm. Break frozen mixture into chunks or scoop into tall glasses, filling 1/3 to 1/2 full. Add carbonated beverage; stir until slushy. Yields 4 1/2 cups.
From a small or medium head of cabbage, chop or shred enough to equal 1 quart. Add the bell peppers, carrots and 1 tablespoon salt. Soak this mixture for 1 hour, then drain. Take the sugar, vinegar, 1/2 cup water and prepared mustard. Let come to a boil. Let cool. Add the celery. Pour this mixture over the drained cabbage mix. Put in jars; keep refrigerated.
Wipe fish with damp cloth. Mix flour, salt, pepper and cornmeal. Roll Mr. Catfish in mixture and fry in hot Crisco until golden brown on one side. Flip and brown other side. Total cooking time is about 8 to 10 minutes.
Cream shortening. Add sugar. Blend well. Add beaten egg and applesauce. Rub dates with little flour. Add remaining ingredients. Bake in ring (tube) pan (greased). Bake at 350° for 45 minutes.
Mix pretzels and margarine together; spread evenly in bottom of a 9 x 13-inch pan. Bake 7 minutes at 350°. Cool.
Preheat oven to 350°. Combine all ingredients; mix well. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for about 12 minutes, until cookies test done with a toothpick. Cool on cookie sheet about 1 minute, then remove from rack to finish cooling.
Cook squash in water until tender. Peal and mash (even better if sliced) with butter, salt and pepper. Put squash in casserole. Mix together cream of chicken soup, sour cream and dressing mix. Pour over squash. Bake at 350° for about 1/2 hour.
Melt butter or margarine. Add onion salt, celery salt, garlic salt, seasoned salt and Worcestershire sauce. Mix with dry ingredients. Bake at 250° for 45 minutes, stirring 3 times.
Peel and core apples. Cut into large wedges. Spray a small casserole dish with Pam and place cut apples into dish. Sprinkle 1/2 c. brown sugar (more or less to taste) on top of apples. Sprinkle cinnamon to taste on top of apples. Place 5 to 6 pats of butter in different areas, on top of apples in dish.
In the freezer, chill a small bowl. In a bowl, mix peanut butter, yogurt and cinnamon; stir with whisk, until thoroughly blended. Gently stir in whipped topping; blend well. Pour into small chilled bowl. Chill in refrigerator before serving. For dippers, cut apples or pears into wedges.
Combine cookie crumbs and butter. Press in bottom of 9-inch spring-form pan. Beat softened cream cheese with sugar, sour cream, vanilla and eggs. Add chocolate and coffee to the cream cheese mixture. Continue beating. Sprinkle flour, 1 tablespoon at a time, over cream cheese and beat well after each addition.
Chop walnuts. Beat eggs. Gradually beat in sugar, then oil. Combine dry ingredients. Add to first mixture alternately with zucchini. Stir in raisins, walnuts and vanilla. Turn into 2 greased and lightly floured loaf pan, 9 x 5 x 2 3/4-inch. Bake on lower rack at 350° for 55 minutes until done. Let stand 10 minutes. Turn out onto wire racks.
Dice and fry bacon until crisp. Remove bacon and fry onion and green pepper in bacon drippings. Remove as much bacon grease as you like, leaving a little in for flavor.
In a skillet, saute the onions and pepper in 2 Tbsp. butter until soft. Add the flour and then the milk, stirring until mixture thickens. Add the onion mixture, pimentos and cheeses. Simmer until cheeses have melted. In a lightly greased baking dish, place the potatoes. Pour in the sauce and bake at 350° for 45 minutes. Serves 6 to 8.
Cream sugar and shortening and add beaten egg and beat again. Add sifted dry ingredients and mix. Roll dough out in a sheet 1/2-inch thick.