HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, salt, baking powder, cinnamon and nutmeg; set aside. In large mixing bowl mix butter, sour cream and sugar until smooth. Add sweet potato puree and eggs. Mix until incorporated. Add vanilla, then fold in dry ingredients. Pour the mixture into a lightly oiled 9-inch loaf pan and bake in 300° oven for 45 to 55 minutes until a toothpick or skewer inserted near center comes out clean. Remove from oven. Allow to cool before serving.
Brown and drain meat. Mix all ingredients except meat and cheese. Pour in deep pie pan. Drop in meat and sprinkle cheese on top; do not stir. Bake at 350° for 25 to 30 minutes.
This is a luscious mousse, served with a vanilla bean white cream sauce, straight from Paris, France!
Heat oven to 425°. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into ungreased baking pan, 9 x 9 x 2-inches; dot with butter.
Grease and flour 10-inch fluted tube pan. In large mixing bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, liquor, orange peel and cinnamon. Beat with mixer on low speed until blended, scraping sides of bowl constantly. Beat at medium speed 4 minutes. Stir in chocolate pieces.
Preheat oven to 350°. Grease 9 in fluted tart pan with removable bottom. Press cookie dough in bottom. Bake 22 mins. Beat cream cheese, sugar and vanilla until smooth. Spread over cookie crust. Arrange fruit on top and chill for 1 hr.
Combine all ingredients. Roll in chopped pecans. Garnish with pecan halves on top of rolled ball. Refrigerate at least 1 day ahead. Yield: 1 large or 2 small balls.
This is a fun meal that requires very little effort. Place the potatoes in a large pot a boiling water along with the crab boil. When the potatoes are almost done drop in the chopped up sausages, and the corn. WARNING the corn will absorb the crab boil and if left in very long will be VERY SPICY, so it's best to use precooked frozen corn, if you insist on fresh, cook the corn in a separate pot before adding it to the crab boil. When everything is almost done drop in the shrimp. Cook until they turn pink. Drain off the water and dump into a huge bowl, serve with butter, cocktail sauce and lots of napkins. Want a real seafood feast, try adding crawfish, king crab legs and lobster to the boil.
Mix 1 1/2 cups sugar, flour, eggs, buttermilk, butter, soda and 1/2 cup cocoa thoroughly. Pour into 2 greased and floured 9-inch cake pans and bake at 350° for 30 minutes. Cool.
Brown meat and onion. Add other ingredients. Simmer until well done. Pour over slices of bread.
Bake cake as directed in 2 layers. Cool and split into four. Mix coconut, sour cream and sugar together. Put this between layers equally, saving 1 cup to mix with Cool Whip. Use that to frost top and sides. May be refrozen once thawed. Keeps for months.
Cook broccoli. Drain and press into buttered dish. Spread grated cheese over broccoli. Mix together mayonnaise, soup and milk. Pour over broccoli and cheese. Top with crushed Ritz crackers. Bake 35 minutes at 350°.
Mix undrained pineapple and dry pudding mix thoroughly. Fold in Cool Whip and Pineapple Walnut Delight (can be purchased at deli counters in most supermarkets). Refrigerate.
Heat oven to 350°. Heat margarine and chocolate over low heat, stirring constantly until melted. Cool slightly. Beat sugar, vanilla and eggs on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Spread in 9 x 9 x 2-inch square pan that is slightly greased. Bake just until brownies begin to pull away from sides of pan, 40 to 45 minutes. Meanwhile, in small saucepan over low heat, melt caramels with milk. Stir until smooth. After brownies finish baking, sprinkle with chips and nuts. Drizzle with caramel. Let brownies cool completely before cutting into 2-inch squares. Makes 16 brownies.
Cook until thick, then add 1 tablespoon vanilla. Beat with a spoon to remove any lumps, and pour in cooked crust. Put meringue on top of pie, or Cool Whip. Chill before serving. Very good!
Mix and sift dry ingredients. Add remaining ingredients and steam in small coffee can for 3 hours. When cooled, spread Hard Sauce on.
Saute vegetables in butter in a large saucepan for 10 minutes. Add the stock and bring to a boil. Add salt and pepper. Simmer for 1 hour.
Combine mushroom soup, sour cream, water and dill weed in a small bowl. Blend well. Alternate layers of potatoes and soup mixture in a lightly greased 2-quart casserole. Cover and bake at 375° for 45 minutes. Sprinkle pork chops with salt and pepper. Brown on both sides in skillet. Place pork chops on top of potato and soup mixture. Cover and bake an additional 30 minutes.
Beat egg yolks until creamy. Add sugar and cocoa slowly. Fold in stiffly beaten egg whites. Line a 12 x 15-inch pan with wax paper. Pour mixture into pan and bake in a moderate 350° oven for about 25 minutes. When done, turn out on a towel that has been well sprinkled with powdered sugar. Place a damp cloth over top. When perfectly cool, spread top with whipped cream and roll like a jelly roll. Serves 6. Serve with Aunt Mary's Chocolate Sauce.
Mash potatoes with butter. Stir in pineapple, sherry and spices. Spoon into a greased casserole and bake at 350° for 15 minutes.
Heat the butter and saute the mushrooms and onions for 4 to 5 minutes, stirring constantly. Sprinkle with lemon juice. Blend in flour. Gradually stir in the consomme, salt and pepper. Cook stirring constantly until the mixture is slightly thickened. Stir in the cream and heat thoroughly. Sprinkle with parsley and serve immediately.
Cook ground beef and strain grease off. Cook potatoes and make creamed potatoes with them; add 1/2 stick butter and milk to potatoes after they have been cooked and drained. Whip potatoes.
Grate Spam, eggs and carrot. Add relish and Miracle Whip enough to mix (about 1/3 cup).
Mix and sift dry ingredients. Work in shortening; add egg and milk. Pour into 8 x 8-inch greased pan. Cover with layer of thinly sliced tart apples. Sprinkle with brown sugar and broken walnut (or pecan) meats. Beat 1 egg with 1/8 cup milk and pour over the top. Bake at 375° until done.
Put all the vegetables in a food processor. Knead the soup mix and vegetables into hamburger meat. When mixed and kneaded thoroughly, put into a roasting pan. Please use a roaster rack. Form the meat loaf into shape. Just roast it where the grease from the meat will drip off the meat loaf and not absorb back into the meat. Bake at 350°. Cooking time is 30 minutes; keep checking.
Beat eggs; pour sugar in slow with mixer on high. Beat until thick and fluffy. Add vanilla, salt and canned milk. Pour in freezer can, then finish filling freezer can with regular milk. Freeze. Makes 4 quarts.
Combine pudding mix, gelatin, and sugar in a saucepan. Stir in 1/2 cup of the water and the eggs; blend well. Add remaining water and cook. Stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill. Thoroughly blend whipped topping into chilled mixture. Spoon into pie crust and chill until firm, about 2 hours. Garnish with additional whipped topping and lime slices.
Mix butter, nutmeg, sugar, salt and pepper into the potatoes; ensure that they are well blended. Whisk the eggs together with a fork; add them to the mixture. Spoon it into an ovenproof dish. Bake, uncovered, in a moderate (350°) oven for 35 minutes, or until it is slightly risen and browned on top.
Stir well first 7 ingredients. If more moisture is needed, add catsup or tomato juice. Shape into balls or loaf. Bake at 350° for 45 minutes. Remove from oven; add mix of catsup, vinegar, brown sugar, Worcestershire sauce and garlic. Pour over meat loaf and return to oven. Bake until done.
Cut fish into four portions. Pat dry and brush with cooking oil. In a shallow baking dish stir together bread crumbs, Parmesan cheese, tarragon, paprika and pepper. Dip fish for chicken into crumb mixture to coat both sides. Arrange pieces in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle any left over bread crumb mixture on top. Bake fish, uncovered in a 450° oven 8 to 12 minutes or until fish flakes. Test with a fork.
Cook broccoli; drain. Do not overcook. Arrange broccoli, butt to butt ends, in greased oblong casserole. Combine remaining ingredients; pour over broccoli. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes, uncovered.
Put loaf of bread in dish, 2 cups sugar, 3 yolks, can of milk, can of water, bottle of vanilla, nutmeg and cinnamon to smell and melted butter. Now, mix all together.
Combine fruits and juices in a heavy saucepan. Simmer, covered, for 15 minutes. Add sugar and corn syrup and continue simmering, uncovered, for 15 or 20 minutes or until a nice jam consistency is reached. Add flavoring.
Mix well the pineapple chunks, flour, sugar and cheese. Pour into a 1 1/2-quart casserole dish. Top with crushed crackers. Drizzle margarine over the crackers. Heat at 350° for 30 minutes.
Toss cooked macaroni in 3 tablespoons oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cover and cook on low 3 to 5 hours. Stir occasionally.
Mix all ingredients together, flour last. Bake at 350° for 1 hour in 1 bread pan or 3 coffee cans for 45 minutes.
Combine 10 caramel candies (cut in fourths) and 1/3 cup flour. Add apples, ice cream topping and lemon juice. Mix well. Pour mixture into frozen regular 9-inch Pet-Ritz pie crust and sprinkle with 1/2 cup pecan pieces. Bake at 375° on baking sheet 40 to 45 minutes. Store at room temperature.
Mix Russian dressing, apricot preserves and onion soup mix together. Pour over chicken and marinate for 1 hour or more in refrigerator. Bake uncovered at 350° for at least 1 hour. Baste occasionally.
In greased 9 x 13-inch pan, place pecans or walnuts on bottom. Tear 1 loaf of dough on top of nuts. (Tear pieces about the size of a walnut.) Mix remaining ingredients and pour over bread dough in pan. Rip 2nd loaf into pieces and place in between the pieces of first loaf. Let rise 1 to 1 1/2 hours. Bake 30 minutes at 350°. While warm, invert onto a platter.
1. Mix ingredients and shape into small meat balls. Roll in flour and brown in hot cooking oil. Drain off. 2. Add 2 c. hot water and the onion soup mix. Simmer for 15 minutes.
Place in greased baking dish in order given. Add salt and pepper. Cover and bake 1 1/2 to 2 hours at 350°.
In skillet in hot oil, cook chicken 10 minutes or until brown on both sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top each chicken piece with lemon slice. Reduce heat to low. Cover and simmer 5 minutes or until chicken is fork-tender, stirring occasionally. Serve over rice or steamed broccoli.
Stir together until well mixed. Press into pie pan, reserving 1/2 cup for topping.
Drain fruit. Combine with coconut and sour cream. Chill for 24 hours.
Dissolve Jell-O in boiling water. Add juice and vinegar. Mash cream cheese with a fork and, while the jello mixture is still warm, add the cheese. Whip cream until stiff; fold in drained crushed pineapple (use juice with Jell-O). Mix all ingredients. Sprinkle entire top with chopped pecans. Freeze.
Mix real good and bake at 325° in three 1 pound coffee cans until done.
Drain broccoli and mix with rest of ingredients. Sprinkle bread crumbs on top. Bake at 350° for 1/2 hour.
Cook noodles until tender; drain. Mix together all ingredients except cheese. Place in baking dish; top with cheese. Bake at 325° for 1 hour.
Preheat oven to 350°. Grease cookie sheets. Place all dry ingredients together. Set aside. Cream shortening and sugars together until light and fluffy. Add well beaten eggs and beat well. Add dry ingredients. Stir in raisins/nuts/spice drops. Drop by teaspoonful onto well-greased cookie sheets.
Combine all ingredients until well blended with spoon. Pour in greased pan and bake at 350° for 25 minutes.
Mix in order given. Bake in greased loaf pan (or pans) for 40 minutes in 350 degree oven (or when toothpick inserted in center comes out clean).
Mix egg yolks, milk and juice thoroughly and pour into crust. Make meringue with egg whites and sugar; spread over pie and lightly brown. Refrigerate until ready to serve.
Mix milk, flour and sugar with mixer until smooth. Melt margarine in casserole dish. Pour mixture into margarine and add fruit to the center. Do not stir. Bake, uncovered, for 40 minutes at 350° or until brown.
Preheat oven to 400°. Coat muffin pans with Pam nonstick spray. Mix flour, sugar, soda and salt in a medium bowl. In a large bowl, stir milk, bran cereal and oats. Let stand 2 or 3 minutes to soften. Beat in oil and egg to mixture. Stir in flour mixture just until moistened. Add dates. Fill prepared muffin pan 3/4 full. Bake 15 to 18 minutes, until tops are golden brown and wooden pick in center comes out clean.
Mix the first 6 ingredients in a large bowl. Pour into a greased 3 quart casserole dish. Cut the butter into the dry cake mix until crumbly. Mix nuts into the cake mix. Sprinkle mixture on top of pumpkin mix. Bake in 350 oven for 45 minutes - 1 hour. Serve with cool whip or whipped topping.
In large skillet, fry onions and meat; drain. Add remaining ingredients and simmer for approximately 45 minutes on low heat.
Parboil carrots until tender. Drain well. Mix carrots with onion seasoning. Place in alternate layer with grated cheese in a well-buttered 2-quart casserole. Pour melted butter over all. Top with cornflakes. Bake at 350° for 25 to 30 minutes.
Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened.
Beat eggs until fluffy. Add oil, sugar and berries, beating until light. Mix flour, cinnamon, baking powder, baking soda, nutmeg and salt. Blend flour mixture into berry mixture, just until flour is moistened. Do not overmix. Stir in nuts. Pour in greased loaf pan. Bake at 350° for 50 to 60 minutes. Good served with fruit platter and cream cheese.
Boil potatoes in skin; when done, peel and grind. Mix with eggs and butter and salt and pepper to taste. Add enough flour to make dough. Form into a roll about size of broom stick (1 inch). Cut into 1 1/2 inch pieces, drop pieces into boiling salt water. When they float, remove and rinse in cold water; put into casserole and add butter. Put in oven to warm. Can be served with Parmesan cheese. Next day left-overs can be deep fried.
Soak beans overnight. Place in crock-pot. Cover well with water; add chopped pepper and chopped onion. Add all other ingredients. Cook on high for 8 hours.
Cook rice in chicken broth and let cool. Add in the rest of the ingredients and toss together with the mayonnaise, curry powder and oil/juice from the artichoke hearts. Enjoy.
Mix all ingredients together. Bake 20 minutes at 350°, or until brown on top.
Place apples in pie shell. Sprinkle 1/2 cup sugar and cinnamon over apples. In mixing bowl combine 1/3 cup sugar, flour and butter; use knife or pastry blender until crumbs are formed. Spread over apples and press down. Bake at 400° for 35 to 40 minutes.
Preheat oven to 350°. Mix butter, sugar and vanilla until creamy. Add flour and salt; mix well. Last, add pecans and mix. Make in rolls and freeze. When you need these, take out and slice, then bake at 350° until set.
Mix the top 4 ingredients together. Let get firm. After it is chilled, mix cream cheese and sour cream together and spread over the top. Let set for 2 hours before serving.
Make jello with 2 1/2 cups boiling water; stir well. Add juice from strawberries; stir well. Add berries and cool until slightly thickened (about 2 hours). Fold in Cool Whip. Tear cake in pieces and cover bottom of a 13 x 9-inch pan with half of cake. Pour half of jello mixture over cake. Top with rest of cake, then rest of jello mixture. Chill.
Place tuna in bottom of casserole dish. Bring to a boil the following until thick: salt, pepper, butter, milk and flour. Stir cheese into the mixture. Cook until the cheese melts. Pour the mixture over the tuna, then sprinkle bread crumbs on top. Bake at 375° for 20 minutes.
Cream sugar and butter together. Add eggs and other ingredients, except marshmallows. Put into a greased and floured 9 x 13 baking pan; bake at 350° for 20 to 30 minutes. Add marshmallows and put back in oven 5 minutes to melt.
Put all ingredients in a heavy saucepan; stir until well mixed and peanut butter is melted. Let cook until mixture forms a soft but firm ball when dropped into cold water. Take off the stove. Set pan in cold water and stir briskly until it begins to thicken. Pour at once into buttered pan and let cool. Cut into squares.
Blend cream cheese and marshmallow cream until smooth. Serve with fruit: whole strawberries, sliced apples, sliced bananas or large seedless grapes.
Mix all ingredients until smooth. Shape into desired size meatballs (they shrink a bit). Cook in microwave on High for 5 minutes. Turn and rearrange and cook for 5 more minutes. Drain. Serve as an appetizer with hot mustard or ketchup or serve on cooked noodles with a can of mushroom soup mixed with 1/2 cup milk and heated as a sauce.
Boil ginger ale and pour over Jell-O and cream cheese. Beat with a fork or mixer. Congeal some, then add pineapple and nuts. Pour into bowl or casserole dish to congeal.
Beat sugar and shortening; add dry ingredients alternately with milk. Add eggs, one at a time. Bake at 350° for 30 to 35 minutes.
Put all ingredients in crock-pot. Stir well. Cover and cook on high for 2 hours, then turn to low for 3 to 10 hours. Serve warm from crock-pot.
In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper flakes. Mix well. Add beef; stir to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally. Preheat broiler. Remove beef from marinade. Discard marinade. Using 4 (10-inch) metal skewers, alternately thread beef, tomatoes, mushrooms and bell pepper. Place on broiler pan. Broil 2-inches from heat, turning 2 to 3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes. Serves 4.
In ungreased 13 x 9-inch baking pan, combine sugar, chopped nuts, syrup and 1/4 cup margarine, spreading evenly in pan. Blend cream	cheese, 10x sugar, 2 tablespoons margarine and coconut until creamy. Separate 2 cans Hungry Jack flaky biscuits into 20 biscuits; press or roll each to a 4 inch circle. Spoon 1 tablespoon of cream cheese mixture onto center of each biscuit. Overlap dough over filling forming finger shaped rolls. Place rolls, seam side down in 2 rows of 10-inch pan. Bake	25 to 30 minutes at 350°, until golden brown. Cool 3 minutes. Turn onto waxed paper. Yield: 10 servings.
Brown pork chops. Place thinly sliced potatoes in greased baking dish. Add sliced onion and top with cheese. Over this, place carrots, then pork chops. Combine soup and milk, pour over chops. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer.
Preheat oven to 350°. Grease and flour Bundt pan. Mix all ingredients together. Mix about 2 minutes on medium speed with electric mixer. Pour into ready pan. Bake about 45 minutes. Let cool.
Mix dough like biscuit dough. Roll out and cut saucer size crust. Put in your favorite fruit. Fold dough over half and seal edges. Fry in Crisco.
Shred lettuce. Layer each vegetable. When ready to serve, add sugar and mayonnaise. Mix all together.
Brown pan sausage until crumbly and set aside. Combine the 2 cheeses. Pour them into a well-greased baking dish. Blend the eggs, milk and biscuit mix very well. Pour this over the cheese. Sprinkle with the sausage. Bake at 350° for 40 to 45 minutes.
Put ingredients in electric blender and process until smooth. Store in refrigerator. Makes 1 1/4 cups, same as 14 ounce can.
Crumble 1/2 cornbread into bottom of a large bowl. In another bowl, combine peppers, onions, tomatoes, pickles and bacon. Blend well. Spoon 1/2 of mixture over crumbled cornbread. Stir mayonnaise and pickle juice in a small bowl. Spread 1/2 over vegetables. Repeat layers with same as first. Garnish as desired. Tomatoes are a good choice. Cover tight and chill for 3 hours or longer.
Melt butter. Add sugar until fluffy. Add milk and vanilla. Stir in flour slowly, then add cherries and nuts. Shape into 3 (7-inch) rolls and roll in coconut flakes. Wrap in waxed paper and chill thoroughly. Cut into 1/4-inch slices. Bake in 375° oven on ungreased cookie sheet approximately 12 minutes or until edges are golden brown.
Melt butter, stir in brown sugar, Karo and salt. Bring to boil; stirring constantly, then boil 5 minutes without stirring. Remove from heat and stir in vanilla and soda. Pour over popped corn; mix well. Place in pans. Bake in 250° oven for 1 hour. Stir every 15 minutes. Cool, then store in airtight containers.
Cut oranges in half; clip membranes. Carefully remove pulp and chop. Set orange cups and 1/4 cup pulp aside. Place butter in a glass measure; microwave at High 35 seconds or until melted. Spread pecans in a pie plate. Microwave at High 2 minutes, stirring after 1 minute. Combine sweet potatoes, reserved orange pulp, melted butter, pecans, brown sugar and remaining ingredients; stir well. Spoon mixture into orange cups. Place cups on a pie plate; cover with wax paper. Microwave at High 5 minutes. Yields 4 servings.
Preheat oven to 350°. Melt 3/4 cup butter in skillet and saute onions until tender. Place half the onion mixture in a 1 1/2-quart deep dish. Sprinkle 1 cup cheese and 1/2 cup cracker crumbs over the onions. Repeat layers of onions and cheese. Beat eggs; add cream, salt and pepper. Pour over onion mixture. Melt 2 tablespoons butter; add 1/2 cup crumbs. Lightly brown, then sprinkle toasted crumbs over casserole. Bake 25 minutes.
Cream Crisco and sugar. Alternate sugar and eggs; beat each time while adding flour. Pour in tube pan. Cook 1 hour at 325°.
Beat together eggs, sugar, vanilla and salt. Put in casserole. Add bread and raisins. Pour over enough milk so the bread floats. Bake 1 hour at 375°.
Mix all ingredients together. Store in airtight container. To serve, fill a mug half full with mixture and fill remaining with hot water.
Brown ground chuck; drain fat.	Add taco seasoning that you have followed directions of on back of package. Add cheese and place aside. Unroll crescent rolls. Place in a circle on cookie sheet. Place wide side of rolls toward the middle and pointed sides toward the outside. Place ground chuck on crescent rolls and wrap the pointed ends of rolls around meat mixture forming a ring. Bake at 375° for 12 minutes. When baked, remove from oven and place on a large platter. On the inside of the ring, place lettuce, tomatoes and onions. Dollop sour cream and salsa over all. Cut into wedges and serve warm.
Heat oven to 350°. Place apples in greased 9 x 5 x 3-inch loaf pan. Blend remaining ingredients until crumbly. Spread sugar-flour mixture over apples.
Beat together all ingredients and pour into greased casserole. Top with 1 cup brown sugar, 1/2 cup plain flour, and 1 stick margarine mixed with pastry blender. Sprinkle topping with chopped pecans to taste. Bake at 350° for 1/2 hour.
Combine all ingredients and pour into 9-inch-deep dish pie shell, unbaked. Bake at 350° for 40 minutes.
Cut green pepper into 6 pieces. Slice onion in 1/2-inch wide pieces and cut green onion into 2-inch lengths. Place oil in wok and heat over medium high flame. When oil is hot, add all vegetables and chilies. Stir for 30 seconds. Turn flame to high. Add shrimp. Stir once or twice and then add sugar, fish sauce, m.s.g., Golden Mountain Sauce and water. Stir until shrimp is cooked. Place on a serving plate. Serves 2.
Spread dressing mix on bottom of casserole dish. Save 1/4 of mix for topping. Mix other ingredients and pour into dish. Top with remaining dressing. Preheat oven to 350°. Cook until bubbly. Can be made ahead and frozen. Serves 16.