HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat 4 eggs until thick and lemon colored. Add sugar and lemon juice. In a large bowl, combine cream cheese and Ricotta. Gradually add eggs to cheese mixture. Beat well. Add flour and cornstarch to cheese mixture and beat well. Stir in melted butter and vanilla; beat well. Add sour cream with electric mixer. Pour into ungreased spring-form pan and bake at 325° for 15 minutes. Increase heat to 375° and bake another 40 minutes. Turn off heat and allow cake to cool in oven for 1 hour. Remove and place in refrigerator until the next day.
In a saucepan simmer tomato, onion, bay leaf, sugar, 1/2 teaspoon salt and the pepper for 10 minutes. Sieve and set aside (should be about 1 cup). In same pan melt butter; stir in flour and the remaining salt. Add milk all at once, cook and stir until thickened. Slowly stir in hot tomato mixture. Makes 4 servings.
Dump sugar, buttermilk and oil in a bowl. In a separate bowl, mix flour, soda and salt. Add to first mixture and stir. In a separate bowl, stir together eggs, vanilla, juice and nuts; add to main mixture. Stir until smooth. Pour into a greased tube cake pan. Bake at 350° for 1 hour. (Does not need frosting.)
Mix first 3 ingredients. Spread on tortillas. Blot drained vegetables dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends. Serve with spirals facing up. Makes 3 dozen.
Heat wok. Add 2 tablespoons oil. Stir-fry bean sprouts over high heat for 2 minutes. Add salt; stir. Stir-fry until thoroughly mixed for a minute.
Combine lemonade, condensed milk and Cool Whip by hand to consistency of mashed potatoes. Add 3 cups well drained grated zucchini. Pour into baked pie shell or individual sherbet glasses. Refrigerate until set. For St. Patrick's Day add green food coloring. Yield 8 servings.
Pat chicken with paper towels to dry. Coat chicken with bread crumb mixture. Place chicken, skin side down, in shallow pan. Bake for 35 minutes, uncovered, in a 425° oven. Turn chicken pieces over and bake 30 minutes more.
Mix ham, 4 ounces of cream cheese and 1/2 cup of salad dressing. Mix well and chill. Shape into a large cone shaped mound. Combine 1/4 cup salad dressing and remaining cream cheese. Mix well and frost mound. Cover with almonds and chill. Serve with crackers or rye bread squares.
Soak cornbread and bread crumbs in stock. Saute onions and celery in butter until golden brown. Combine crumbs and onion; mix with eggs and seasonings. Add approximately 1 1/4 quarts stock to thoroughly moisten. Mix well. Stuff turkey. If stuffing is baked in separate pan, bake at 325° for 1 hour.
Mix onion, celery, carrots, rice and chicken into greased casserole. Put oil, water, broth and soup in a saucepan and cook for 3 minutes. Pour sauce over casserole and mix gently. Bake in a 350 oven for 1 hour. *Or* you can bake at 350 for 30 minutes, turn oven off and 2 1/2 - 3 hours later it will be warm and done. A tossed green salad is wonderful with this.
Cook garlic in oil until golden. Crumble ground round in pieces and cook 10	minutes, breaking up to brown evenly. Pour off some of the oil and drippings into another skillet and cook sliced onions and green pepper until tender. Add to cooked ground round with tomatoes, beans, tomato paste, chili powder, cayenne pepper, cloves, bay leaf, salt and pepper. Cover; cook over low heat one hour. If too dry add additional tomatoes. If too much liquid,	uncover and simmer longer. Serve over rice (optional). Makes 6 to 8 servings.
Line an 11 x 13-inch pan with foil; place chops in bottom of pan. Scrub potatoes; slice over chops. Slice onions and separate into rings over potatoes. Salt and pepper. Cover with foil and seal. Bake at 350° for 1 1/2 hours. Serves 4.
Cover giblets with water; boil until tender. Remove from broth and cool. Chop giblets, celery, onions and sausage. Add to broth and cook until done. Add more water if needed. Crumble corn bread and bread crumbs. Mix all ingredients in large bowl and season to taste using salt, pepper and poultry seasoning. Add chopped parsley. If mixture is too dry, add cream of chicken soup. Stuff in turkey or bake separately in greased dish at 375° for 45 to 60 minutes.
Mix sugar and shortening; beat. Add eggs; beat. Add pumpkin. Mix well. Add dry ingredients gradually. Mixing well each time. Add nuts; mix. Add dates or raisins; mix well. Bake 8 to 10 minutes at 400°. Frost with powdered sugar or Betty Crocker icing.
Mix together like pie crust; press into a 7 x 11-inch pan. Bake in a 375° oven for 5 minutes. Cool.
Mix flour and sugar; work in butter to resemble corn meal. Add egg and vanilla. Put in 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Spread with chocolate chips while hot.
Using a 13 x 9-inch pan, spread cherry pie filling, then spread pineapple on top of that. Sprinkle dry cake mix on top of pineapple. Put pats of butter all over top of cake mix. Sprinkle coconut on top of butter, then put pecans on top. Cover with aluminum foil. Bake 1 hour at 350°. Remove wrap and brown coconut for about 10 minutes.
Place noodles into large baking dish. Mix together all ingredients; blend well. Pour over noodles. Bake 30 minutes in 350° oven. Garnish with jam or nuts.
Combine flour, 3/4 cup sugar and 2 tablespoons cocoa; stir in milk, butter and vanilla. Pour batter into a 9-inch square baking pan.
Mix tomatoes, salt, ground pepper and onion; set aside. Mix cracker crumbs with cheese. Put half tomato mixture in greased casserole. Top with half of crumb mixture. Repeat layers. Bake in 350° oven for 30 to 45 minutes.
Grate cheese finely. Combine cheese, butter and flour with your hands until well mixed. Form into 1-inch rolls. Place in refrigerator overnight. Slice thin and bake on ungreased cookie sheets. Start baking at 375°, but lower to 350° and watch carefully as they burn.
Beat egg well and add to grated squash. Mix flour, sugar and salt. Add to squash. Mix well. Add milk and stir. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 425° for 40 minutes.
Butter 9 x 13 dish. Break bread in small pieces. Mix eggs and milk; beat together. Pour over pieces of bread and sausage. Sprinkle cheese over mixture. Cover and refrigerate overnight. Before baking, spoon mushroom soup over top. Bake at 350° for 1 hour.
Cut margarine into dry cake mix and add coconut. Press mixture into a 9 x 13 x 2-inch greased baking pan. Bake at 350° for 10 minutes. Spread pie filling, sugar and spices over baked crust. Mix sour cream and egg and spread over top. Bake at 350° for 25 minutes.
Brown ground beef; salt to taste. Add green pepper and onion (optional) to suit your taste. Use a 2-quart baking dish. Combine beef mixture with brown sugar and ketchup. Last, add pork and beans. Microwave (covered) on Medium-high for 10 to 12 minutes; stir halfway through cooking, or bake at 350° for 30 minutes until ingredients combine together.
Mix all ingredients together until well blended. Pour into a buttered baking dish. Sprinkle with topping (recipe follows) and bake at 350° for 30 minutes.
Combine cream cheese, sugar and vanilla and mix until thoroughly blended. Whip the cream with an electric mixer and fold into cream cheese mixture. Spoon filling into crust and spread out evenly. Heat jelly until melted. Glaze the top with it using a pastry brush. Refrigerate 3 to 4 hours before serving.
Cook and drain sausage. Mix with melted cheese and tomatoes. Serve with nachos.
Saute hamburger, onion, green pepper and garlic in olive oil. Turn stove to simmer for 1/2 hour, frequently stirring. In separate pan, boil noodles; strain. Serve sauce over noodles. Garnish with slice of warm garlic bread.
Melt butter in a baking dish. Add grated cheese, milk and uncooked macaroni. Mix. Bake for 1 hour at 325°.
Cook raisins in 2 cups water for 15 minutes. Cool. Add remaining ingredients. Bake in 350° oven about 1 hour.
Melt together soups and cheese. If using fresh vegetables, parboil until fork-tender. Mix all ingredients together. Bake at 350° for approximately 20 minutes or until bubbly.
Mix together thoroughly the sugar, Crisco, salt and nutmeg. Add the milk and vanilla. Mix thoroughly. Next, add 1 cup sifted flour to which baking powder and soda have been added. Beat thoroughly making a soft dough. Now add gradually 4 more cups sifted flour, beating well after addition. Roll out on floured board and cut into desired shapes. Bake in a 400° oven. Bake small cookies 6 minutes and large cookies 8 minutes. Frost and decorate as desired.
Place roast in large pan with enough cooking oil to cover bottom of pan. Sprinkle with salt and pepper. Brown on all sides. Add pepper flakes and flour to cooking oil; stir until brown. Cover with tight lid and bake in 275° oven for 3 hours or until done. Cut vegetables in quarters; add to roast the last hour of cooking. When done, remove from oven; take out roast and vegetables. Combine milk and water; add to brown mixture in pan. Stir until smooth over medium heat for a nice brown gravy.
In a 4 to 5-quart pan, cook onion, garlic and spices in oil until onion starts to brown. Add squash, hominy and tomatoes. Cook 5 minutes. Add green and pinto beans, bouillon and water. Simmer uncovered until tender and consistency is that of thick stew (30 to 45 minutes). Add minced cilantro and ladle into bowls. Garnish with cilantro, sour cream and shredded Jack cheese. Serve with tortillas.
Put all ingredients into container. Cover. Press button 14 for 30 seconds. Stop motor and push down with spatula if necessary. Blend longer if smoother consistency is desired. Empty into saucepan and heat until hot, about 5 minutes.
Grease a casserole. Layer green beans, chilies and cheese. Repeat. Add milk and salt to beaten eggs; beat. Pour over casserole. Bake at 350° for 30 minutes. Great with barbecued chicken and beef.
Wash and coarsely chop entire stalks of celery. In bottom of Westinghouse electric roaster, spread celery, onions and tomatoes. Put pork butts on top and roast at 350° for 4 hours.
Take cake mix and bake according to directions. Let cake cool. Take a large fork and poke holes throughout cake. Take jello (mix as directed) and pour over top of cake. Take the lemon pie filling and spread over the cake. Top with Cool Whip. Refrigerate.
Cream butter and sugar well. Add egg yolks and cream well. Add dissolved baking powder and baking soda, creaming well. Add extracts and salt. Remove from mixer. Add flour by hand. Your dough must be very soft. Shape into S shape.
Mix the pudding mix with 5 cups milk. Stir in the condensed milk. Fold in the Cool Whip. Fold in the sliced bananas. Pour into 9 x 12 pan lined with vanilla wafers. Top with vanilla wafers. Chill before serving.
In a big bowl, combine beans with 5 cups cold water and let soak all night. In the morning, drain beans and reserve the water. Put beans in fresh water (about 4 cups) and put to simmer for about an hour, covered. Drain beans again and reserve water. In baking pot 1/2 salt pork and beans; shove rest in remaining beans, then mix together molasses, 1/2 bean water, paprika and onion and pour over beans. Stir. Bake pot covered at 300°. You may add remaining water when needed, about 5 1/2 hours or until cooked.
In a saucepan over low heat, melt butter and chocolate. Remove from heat and blend in sugar and vanilla. Beat in eggs. Combine flour, baking powder and salt and add to chocolate mixture. Stir in nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350 for 25 to 30 minutes or until top springs back after touch.
Cook macaroni in large pan. Add oil and onion. When onion is tender or yellow in color, add tomatoes which have been mashed. Add salt and beef. Let simmer 5 minutes. Then add macaroni and let simmer on low heat about 10 minutes.
Pull chicken off bone and place in bottom of 13 x 9-inch baking dish. Pour in Veg-All, corn and mushrooms. Mix soups and chicken broth in bowl and pour over into baking dish. In bowl, mix melted butter, flour, milk and salt and pepper to taste. Pour mixture over into baking dish. Bake at 350° for 1 hour, or until crust is golden brown.
Brown ground beef and onions; drain fat. Stir in salt and pepper. Pour beef mixture in a lightly greased pie plate. Sprinkle with cheese.
Preheat oven to 350°. Grease 13x9 inch baking pan. In a large bowl combine all ingredients for crust. Mix well, mixture should be crumbly. Press into baking pan. Bake 15 minutes. Create filling and pour over hot crust. Bake for 30 minutes or until filling is set. Cool completely on a rack and sprinkle with powdered sugar. Cut into squares.
Chop the green bell pepper. Wash and remove any bad peas. Soak overnight. Cook in same liquid. Before cooking, add other ingredients. Cover completely with water. Bake in oven at 350° for 2 1/2 hours or until done.
Cut up bacon coarsely. Slowly cook in large kettle until tender. Chop onions. Add to bacon and cook until translucent. Add meat and chili powder now. Cook a while and mix well. Add chopped mushrooms. Drain tomatoes and add. Now put in salt and beans. Stir mixture. Add sauce. Stir again. Cook on low for at least one hour.
Soften margarine and add sugar; beat until well blended. Add eggs and beat well, then add water and corn meal and mix well. Pour into crust and bake 30 to 40 minutes or until firm in center.
Mix first 4 ingredients. Melt chocolate and pour over mix. Spread mix in a single layer on wax paper. Work quickly before chocolate sets. When chocolate sets, break into pieces and store in airtight container. Can be stored up to 2 weeks.
Cook bacon until crisp. Remove and crumble. Pour off fat; add soup mix. Gradually blend in water until smooth. Bring to a boil. Stir often; partially cover. Simmer 10 minutes. Stir now and then; add milk, spinach, nutmeg and bacon. Heat and stir. Makes 3 to 4 servings.
Debone salmon and remove skin coating. Mash salmon. Mix in beaten eggs and mashed potatoes. Roll into oyster size oblong shape. Roll in crushed crackers. Fry quickly on both sides in fresh Crisco oil. Drain on paper towels. Makes 12 to 13 large rolls.
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg on a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with bread crumb mixture. Fry in hot oil until browned on both sides, and cooked through, about 5 minutes per side. Remove pork to a platter and keep warm. Add onion and mushrooms to skillet and cook until lightly browned. Pour in water and dissolve bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream, stir into skillet. Cook over low heat until thickened, but do not boil. Spoon over cutlets and serve immediately. Best served with noodles. Makes 4 servings.
Crust: Melt margarine and add flour and nuts. Spread out evenly in 9 x 13-inch pan and bake at 350° for 25 minutes. Cool thoroughly.
Arrange asparagus in 1 1/2 quart shallow baking dish (10 x 6 x 2-inches). Top with chicken. Blend soup and milk and pour over all. Sprinkle with cheese. Bake at 400° for 15 minutes or until hot. Serves 4.
Heat oven to 425°. Prepare pizza dough. Mix tomato sauce, onions and green peppers together. Spread on pizza crust. Sprinkle hamburger, sausage, pepperoni, ham and bacon. Sprinkle cheese on last. Put in oven until cheese has melted. Bake 15 to 20 minutes.
Brown beef and garlic. Drain; mix next 4 ingredients in bowl. Stir in beef. Fill shells. Place in baking dish. Cover with sauce. Sprinkle with oregano and Parmesan. Cover with foil. Bake at 350° for 15 minutes. Remove foil and bake 10 minutes longer. Serves 8.
Melt butter. Cut lobster in pieces and mix into cracker crumbs. Stir melted butter into mixture. Lightly salt and pepper. Just before putting in oven, pour milk over top. Bake at 350° for 30 minutes. Cover for 20 minutes. Remove cover last 10 minutes.
Cut elephant into small bite-sized pieces. This will take about 2 months, so start early. Add enough brown gravy to cover and cook four weeks at 485° or until you run out of fuel. If lots of people are expected, add the 2 rabbits; but do this only if necessary. Some people don't like to find hare in their stew. This serves about 5000.
Heat oven to 400°. Line a muffin pan with paper baking cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt all at once until flour is moistened. (Batter will be lumpy.) Fold in blueberries; fill baking cups. Sprinkle with sugar, if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan.
Melt butter over low heat. Add flour while stirring with a wooden spoon. Stir until smooth and slowly add milk. Stir with wire whisk and add salt and pepper. Add turkey, peas and pimentos. Continue to stir with wooden spoon over low heat until sauce is thickened and turkey is heated. Serve over biscuits or toast.
Heat oven to 450°. Grease 9-inch round or 8 x 8-inch square pan. Mix all ingredients. Beat vigorously 30 seconds. Pour into pan. Bake 25 to 30 minutes until golden brown. Serve warm.
Combine first 4 ingredients; stir in pecans. Mix well. Spread pecans evenly in shallow baking pan. Bake at 300° for 30 to 40 minutes, stirring frequently. Sprinkle with salt, if desired.
Slice the pork skin with sharp knife in thin slices through the fat. Salt all sides of pork. Cook at 325° for 40 minutes per pound. During cooking, pour cold water over roast several times. When finished cooking, before removing from oven, turn temperature up to 400° to brown the rind; this will also make it crisp. Save all the juice and drippings for the gravy.
Combine cream cheese and brown sugar, mixing well. Let stand 15 minutes. Stir in sugar, vanilla and almond chips. Cover and chill up to 8 hours. Serve dip with apple or pear wedges. Yields 2 1/2 cups.
Melt sugar in heavy iron frying pan over moderate heat, stirring constantly, until all lumps are gone and sugar is a rich, golden color. Remove from fire; add butter and pour over nuts which have been spread in a shallow, well-greased pan. When cold, break into pieces.
Cream fat and sugar; add beaten eggs and all dry ingredients alternately with milk. Stir in raisins and nuts. Bake in tube pan at 250° about 3 hours.
Crush the Oreos in food processor; save 2 cups for the top. Melt the oleo; mix with cookies. Press in pan or casserole. Chill. Mix the cream cheese, powdered sugar and 6 ounces Cool Whip; spread over crust. Combine the pudding with the milk. Pour over top the 6 ounces Cool Whip. Put crumbs on top.
Beat butter and sugar together real well. Add the eggs; beat. Dissolve the soda in the applesauce. Add flour, spices, raisins and floured nuts. Bake for 1 1/2 hours in a 325° oven.
Cream brown sugar and butter in large bowl with electric mixer. Add egg and molasses. Mix well. Place dry ingredients in large bowl. Blend with whisk. Add dry ingredients to creamed mixture. Mix by hand. Roll out on well floured surface to less than 1/4-inch thick. Bake on sprayed cookie sheet at 350° for 10 to 14 minutes. Remove to wire rack to cool. Decorate as desired. (Tie red bows around their necks.)
Cream butter and shortening. Add sugar and milk alternately until sugar is melted. Add vanilla until blended, then gently fold in chopped nuts.
Saute meat in a little butter until brown and put it in an 8-quart kettle. Saute onions, garlic and green peppers and combine with meat. Mix in all other ingredients, except pumpkin; cover and simmer for one hour (or until meat is tender). Mix cornstarch with a little pan liquid and blend into sauce. Cut the top off the pumpkin, remove seeds and membranes and fill pumpkin with stew. Bake at 325° for one hour. Place pumpkin on large platter (carefully) and serve from it. Serves about 12.
In large heavy skillet, brown beef in batches. Saute onions and garlic with last batch of meat. Return all meat to pan. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, 1/2 can of olives and green chilis. Simmer 15 minutes. Beat cottage cheese and egg and set aside. Spread 1/3 meat mixture in bottom of 9 x 13-inch dish. Cover with 1/4 lb. Jack cheese, half of cottage cheese mix and 1/2 tortillas. Repeat. Finish with meat layer. Top with Cheddar cheese. Bake at 350° for 30 minutes. Garnish with remainder of olives, green onions and sour cream.
Preheat oven to 350°. Grease a 9-inch square pan. Combine flour, oats, sugar, butter, baking soda and salt in a large mixing bowl. Blend until crumbly. Reserve half of the crumb mixture. Press remaining crumb mixture in prepared pan and bake 10 minutes. Remove and sprinkle chocolate chips and nuts on top of crust. Stir flour into caramel topping. Drizzle over chips and nuts. Sprinkle reserved crumb mixture and bake 15 minutes. Cool 1 to 2 hours before cutting. Refrigerate. May double recipe and bake in a 9 x 13-inch pan. Makes 1 1/2 dozen bars.
Layer casseroles. Start with crushed crackers, then oysters, then salt and pepper and 2 teaspoons of margarine. Start all over until you are to the top of dish. Cover with milk. Bake at 350° for 30 minutes or until golden brown on top.
Cream butter and sugar. Add beaten egg yolk. Stir in sifted flour and salt. Beat egg white and fold into mixture. Add pecans and finely chopped fruit.
Mix onion, butter, poppy seed, mustard and Worcestershire sauce. Spread on both sides of rolls that have been sliced in half. Cover one side with ham, layer cheese over ham and close buns. Cover with foil. Bake at 400° for 25 to 30 minutes until cheese is melted. The rolls aren't separated until ready to serve. Canned ham or thick sandwich ham chopped fine is excellent.
Mix pretzels, brown sugar and melted margarine. Pour into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Dissolve Jell-O in boiling water; add strawberries. Let cool until slightly thickened. Cream sugar and cream cheese; fold in whipped topping. Spread over cooled pretzel mixture. Pour gelatin mixture over that; refrigerate (does not store well over 3 days as pretzels absorb moisture).
Preheat oven to 450°. Combine onion, pepper and oil. Cook over medium heat 5 minutes until veggies are tender. Remove from heat. Add chicken, 1/2 cup cheese and chilies to veggies; set aside.
Put frozen potatoes in lasagna-type casserole. Add diced onion. Drizzle 1/2 of the melted margarine on top. In separate bowl, mix chicken soup and sour cream. Add to potatoes and stir. Sprinkle cheese on top. Put corn flakes on top of cheese and drizzle remaining melted margarine on top. Bake, uncovered, at 350° for 1 hour and 15 minutes.
Boil chicken and remove from bone. Cut into pieces. Mix chicken, soup and broth. Put in bottom of casserole dish. Mix butter and stuffing; spread on top of chicken mixture. Bake at 350° for about an hour.
Prepare brownie mix according to directions and let cool in pan. Spread ice cream over brownies and let freeze until firm. Combine sugar and next 3 ingredients in a saucepan. Bring to a boil and reduce heat to medium and cook 8 minutes. Remove from heat and stir in vanilla and nuts. Cool. Spread over ice cream. Freeze. Remove 5 minutes before serving and cut into squares.
Heat all ingredients to simmering. Serve hot or cold. Makes 6 servings.
Make cake mix as directed on package and bake in a 9 x 13-inch pan (according to directions). While still warm, poke holes 1 inch apart with the end of a wooden spoon. Let cool. Pour sweetened condensed milk into holes and spread caramel (or butterscotch) topping on top of cake. Refrigerate until completely cooled.
Boil potatoes; mash boiled potatoes. Add butter, salt and cream. Whip. Garnish with cheese slices. Microwave for 1 minute. Serves 3 (or one large 6 year old).
Wash and dry mushrooms, removing stems (save for soup or spaghetti sauce). Drain, wash and shred crabmeat. Fix Stove Top stuffing per box directions. Stuff mushrooms with mixture. Bake at 325° for about 15 minutes.
Combine all ingredients except for chips. Pour into greased 2-quart casserole dish. Top with crushed chips. Bake 15 minutes at 425° or until bubbly and browned.
Scald milk. Beat egg until well blended and pour over it very gradually the milk. Add sugar and nutmeg. Strain into custard cups. Set filled cups in a pan of hot water until firm. Test with knife; if it comes out clean, custard is done.