HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together cream cheese and vanilla until fluffy. Stir in nuts and set aside. Cut bread into 10 to 12 slices, 1 1/2-inches thick. Cut a pocket in top of each. Fill pocket with 1 1/2 tablespoons of cheese mixture. Beat together eggs, whipping cream, vanilla and nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze. Cook on lightly greased griddle until both sides are brown. Keep warm in oven on baking sheets. Heat preserves and orange juice. To serve, drizzle mixture over hot French toast.
Stir dry ingredients together. Put in all liquid. Stir until mixed. Pour into 9 x 13-inch baking pan (ungreased). Bake at 350° for 30 minutes or until cake springs back when lightly touched with finger. Cool in pan.
After Jell-O is cooled, add other ingredients and pour into mold. Refrigerate. Serves 8 to 10.
Combine cocoa, sugar and salt in a large saucepan. Add milk gradually. Mix thoroughly; bring to a bubbly boil on high heat, stirring continuously. Reduce heat to medium and continue to boil the mixture without stirring, until it reaches a temperature of 232° or until a small amount of mixture forms a soft ball when dropped in cold water. Remove from heat. Add butter and vanilla.
Cover cucumbers with	mixture of lime and water. Let stand overnight.	Next morning rinse well and let stand in plain cold water 2 hours. (Add ice cubes to make water really cold.) Rinse and drain.	Cover with sugar and vinegar mixture. Tie spices in a clean cloth and add to mixture.	Add salt. Let set overnight. Next morning, bring to boil and boil hard 35 minutes. Put in jars and seal.
Mix for 4 minutes. Slice and peel at least 3 apples. Mix 1 part cinnamon to 2 1/2 parts sugar (e.g. 2 tablespoons cinnamon to 4 1/2 tablespoons sugar).
Salt and pepper liver and roll in flour. Brown in skillet in shortening, turning until all sides are browned. Add onion to liver. Mix vinegar, water, sugar and catsup. Pour over liver. Cover and simmer until onion is tender and liquid is thickened. Serve plain or over rice.
Soften and mix margarine and cream cheese. Gradually add flour and pepper; mixing well. Roll out and cut. Bake at 400° for 12 to 15 minutes, or until golden brown. Serve with butter and honey.
Mix cream cheese, salt and vanilla until creamy and smooth. Add eggs, mixing well after each egg. Add 1 c. sugar slowly while mixing. Put mixture into the graham pie shell. Bake at 450 degrees until center is jello like. Remove and cool 10 minutes.
Combine applesauce and baking soda. Cream butter and sugar. Stir in egg and spices. Blend in applesauce mixture. Mix in flour and nuts. Pour into greased loaf pan. Bake at 350° for 1 hour and 10 minutes. Cool on rack.
Brown chops in a little oil along with onion and pepper. Place rice and 2 cups of water in casserole dish. Add chops, onion and pepper to rice. Add salt and pepper to taste. Cover and bake at 350° for 1 hour.
Combine bread and milk in large bowl. Stir in eggs, salt, sugar, vanilla and nutmeg. Add raisins. Pour into buttered baking dish. Bake in 350° oven for 25 minutes.
Mix all ingredients, except peanuts. Pour hot oil over mixture and stir well. Add peanuts and mix again.
Put 1 c. water in large bowl. Add butter, salt and sugar. Dissolve yeast in 1/2 c. water plus pinch of sugar. Add to bowl. Beat 1 egg and milk, add to bowl. Add flour to make stiff batter. Cover and let rise 15-20 minutes. Put in greased muffin tins or form rolls. This recipe makes 12 - 18 rolls and a small loaf (9 x 13 greased pan). Bake approximately 20 minutes at 375°.
Place sugar and corn syrup in a 1 1/2-quart casserole. Cook on High 4 minutes. Add peanuts and cook 4 1/2 minutes on High (until brown). Add butter and vanilla. Cook on High 1 to 2 minutes (1 minute and 15 seconds on larger microwave). Remove from microwave and add baking soda. Gently stir with wooden spoon until light and foamy. Cool on buttered cookie sheet (about 30 minutes). Break into pieces and place in airtight glass container.
In a large saucepan, mix together the sugar, butter and milk. Bring to a boil. Take off heat and add remaining ingredients. Drop on wax paper by teaspoonful. Let stand 1 hour plus longer, if necessary. Yields 100 cookies.
Beat eggs, adding sugar gradually. Add cooked margarine and vanilla or anise. Sift flour and baking powder. Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon. Bake in pizzelle maker. Makes approximately 60 pizzelles.
Preheat oven to 375°. In small bowl, combine dry ingredients; set aside. In large bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake about 9 minutes. Let cool. Store in covered container to keep soft.
Stir in gelatin. Ladle boiling jam into jars and seal. Process in boiling water for 5 minutes.
Preheat oven to 300°. Mix ingredients. Bake in 3 layers at 300°.
Mix all ingredients well. Spoon mixture into a 1 1/2-quart oiled casserole dish.
Brown hamburger; drain well. Add beans and hot taco sauce. Heat well and add grated cheese until melted. Put mix on white tortillas and serve. Delicious.
Cook sugar, syrup and water until it forms a soft ball when tried in water (236°). Add peanuts and cook until mixture is amber colored (294°). Remove from heat and add soda; stir thoroughly. Pour on greased tin or dish. When cool, break into uneven pieces.
Put together all ingredients and make syrup by boiling for 5 minutes. Add figs and boil again for 5 minutes. Let stand overnight.
Place the minced onion in a bowl. Sprinkle onto the onion, the next five ingredients. Stir, cover with vinegar. Let stand 1 to 2 hours to blend flavors. Drain, and discard vinegar. Add tomatoes and parsley. Serve with roasted or barbecued meats and fish.
Preheat oven to 400°. Thoroughly scrub potatoes with brush under cold water. Pat them dry. Prick each potato with fork. Bake 1 hour or until tender. In small bowl, mix together melted butter and hot pepper sauce; set aside. Cut each potato in half lengthwise and scoop out pulp using a spoon. Leave about 1/4-inch thick shell; reserve potato pulp for other use. Cut each potato shell lengthwise into 1-inch wide strips. Place potato skin strips on baking sheet. Broil the potato skins 3 to 4 inches from heat source for about 5 minutes or until crisp or bake in oven at 450° for 12 to 15 minutes, until crisp. Take out. Brush with butter mixture. Sprinkle with cheese. Put back into oven until cheese melts. Then pull out. Sprinkle with crumbled bacon.
Clean fish and place in greased shallow pan. Brown onion in fat. Add brown sugar, vinegar, lemon juice, salt, Worcestershire sauce, catsup and water. Simmer 5 minutes. Sprinkle fish with salt and pepper and pour sauce over it. Bake at 425° for 10 minutes. Reduce heat to 350° and continue baking 35 to 45 minutes longer.
Clean out pumpkin as if making a jack-o-lantern (do not cut face). Rub interior of pumpkin with butter. Cut bread into small cubes. Place all ingredients into pumpkin shell and mix together. Replace top with tinfoil between lid and shell to prevent lid from falling into center of pumpkin. Place pumpkin in a pie tin or cookie sheet and bake at 350° for 2 hours or until tender (when pierced with a fork). To serve, scoop deeply from the bottom and sides.
Mix all ingredients well. Add eggs one at a time and mix well after each. Pour in greased, floured pan. Bake at 350° for 40 to 50 minutes.
Break angel food cake into bite size pieces. Soften cream cheese, mix in sugar, milk and Cool Whip. Add pieces of cake. Pour into dish and top with cherry pie filling or blueberry. Chill.
In saucepan, saute onions in butter. Add soup and milk. Empty Cheez Whiz in pan. Add rice and and broccoli. Add to the skillet. It should be soupy. Cook over medium heat until it bubbles. Grease casserole and pour in mix. Add bread crumbs on top. Bake 350° for 45 -60 mins.
Cream shortening and sugar. Beat in eggs and flavorings. Stir in bananas. Add dry ingredients; mix well. Stir in nuts. Pour into a well-greased loaf pan. Bake in a 300° oven 45 minutes.
In a large bowl, combine oil, sugar, eggs and vanilla; blend well. Add in order diced apples, chopped pecans, golden raisins, flour, salt and soda. Blend well. Pour into a tube cake pan that has been pre-sprayed with no-stick cooking spray. Bake in 350° preheated oven about 1 hour.
Mix all ingredients together; beat with electric mixer until smooth. Pour into greased casserole dish. Add topping. Bake at 325 degrees for 25-30 minutes.
Preheat oven to 350°. Spread pie filling evenly in bottom of greased 13 x 9 x 2-inch pan. Arrange undrained pineapple over cherry filling. Sprinkle cake mix over pineapple. Cover with melted margarine and top with nuts and coconut. Bake 1 hour or until done. Serve hot or cold.
First sift flour, then measure. Then sift three times with baking soda, salt and spices. Next, cream the shortening until it is light and fluffy. Add sugar gradually, beating after each addition. Add well beaten egg and molasses. Beat until smooth. Next, add sifted dry ingredients and mix thoroughly. Add hot water and stir until smooth. Turn into well-greased and floured 8 x 14-inch pan. Bake at 325° for 35 minutes or more. Check to see if done.
Cream shortening; add sugar, then egg and beat well. Stir in sifted dry ingredients and milk alternately. Blend in blueberries. Put into greased 13 1/2 x 11-inch pan. Sprinkle topping over batter and bake at 350° for 30 to 35 minutes.
Combine crumbs and margarine. Press into a 9-inch pie plate. Chill. In large bowl, beat cream cheese until fluffy; gradually beat in milk, then juice concentrate until smooth. Fold in whipped cream. Pile into crust. Chill 2 hours. Garnish as desired. Refrigerate leftovers.
Drain pineapple (squeeze to get all juice out). Let cream cheese soften. Combine all ingredients except nuts. Shape into ball. Roll in crushed nuts. Refrigerate.
Mix eggs with salt, dry mustard and half and half. Remove crust and cube buttered bread. Place bread cubes and sausage in casserole dish. Pour egg mixture over bread and sausage. Let sit 8 hours. Cook 35 to 45 minutes at 350°. Top with grated cheese.
Combine all ingredients except nuts in top of double boiler. Place over simmering water; stir until smooth. Add nuts and mix. Spread quickly into 9 x 5 pan. Cool and cut.
Mix the first 3 ingredients together; pat into a 9 x 13-inch pan. (Reserve about 1/2 cup for topping.) Melt chips in microwave. Add sugar and water. Stir in egg yolks. Let cool. Beat egg whites until stiff; add to cooled mixture. Add whipped cream to mixture; fold all together. Pour over crust; sprinkle with remaining crumbs.
Mix in order given. Grease and flour loaf pans. Pour into loaf pan and let stand 20 minutes. Bake at 350° for 1 hour or until knife inserted into loaf comes out clean. (Bake in a 9 x 13-inch pan for 45 minutes.)
Combine beans, celery, green pepper, molasses and dressing in a large bowl. Toss to blend thoroughly. Chill before serving.
Peel and slice apples and put into pie shells. Sprinkle with sugar, flour, cinnamon and nutmeg. Dot with slices of butter or margarine. Put top crusts on and pinch edges closed. Make four 1-inch slits in top crusts. Bake at 400° for 40 minutes. Makes 2 pies.
Mix eggs and sugar. Add melted chocolate and butter. Add vanilla, salt, flour and nuts. Pour into buttered 13 x 9 x 2-inch dish and bake at 350° for 25 to 30 minutes.
Mix everything, except corn flakes and melted margarine in a 2-quart casserole. Mix corn flakes and margarine. Sprinkle on top of casserole. Bake at 350° for 45 minutes.
Melt chocolate bars in the chocolate syrup in double boiler. Cream sugar and margarine. Add eggs, one at a time. Add melted chocolate, then flour and milk alternately. Bake 1 1/2 hours in a tube pan or Bundt pan, which has been lightly greased and floured, at 300°. Test with toothpick to determine when done. Use chocolate icing or lightly sprinkle with powdered sugar.
Combine sugar, soda, salt, buttermilk and syrup; bring to a boil, then cook over medium heat, stirring often until mixture reaches soft ball stage (234°). Remove from heat. Add butter, vanilla and pecans. Stir until mixture loses its gloss and can be dropped easily from a spoon on a well buttered piece of wax paper. If mixture becomes thick, heat a few minutes and continue to drop.
Brown beef in oil. Stir in chili mix. Add instant rice, tomato paste and hot water. Bring to a boil. Reduce heat and simmer 10 minutes. Serves 3 or 4.
Combine the ribs, salt, pepper, water and cinnamon. Cook for 2 hours. Separate all the meat off the bones. Chop the meat in a food processor. Add oil and 1/2 teaspoon cinnamon.
Roll cookie dough out on a round pizza pan or pizza stone. Bake as directed on pkg. but do not over bake. (Cookie should still be slightly soft in the middle.) Allow cookies to cool completely. Melt chocolate chips. Combine melted chocolate chips and cream cheese, then spread over cookie. Slice bananas and strawberries and arrange on top. Sprinkle with almonds and serve.
In saucepan, melt 3 tablespoons butter. Saute garlic briefly. Add green onions and mushrooms and continue to saute. Add ham and cook briefly. Remove from heat and set aside. Over low heat, melt remaining butter, don't brown. Add noodles and toss. Sprinkle with cheeses. Toss until melted. Add half and half. Heat over medium heat just until hot. Sprinkle with ground pepper. Add ham mixture. Toss and serve immediately.
Mix all ingredients well in a large bowl. Spoon dough on greased baking sheet. Bake at 375° for 8 to 10 minutes or until golden brown.
Slice squash in 1/4-inch slices. Roll in mixture of flour and salt and pepper. Place in skillet with hot grease. Turn when brown. Take out when other side is brown. Salt to taste when frying. Place on paper towels to drain. May need to salt again before serving. Serve hot.
Separate ladyfingers into single layers. There are 12 in a package and this will give you 24 halves when separated into single layers. Line the sides and bottom of a 9 or 10-inch spring-form pan with some of the ladyfingers; press them in firmly. Set the pan aside. Whip the cream stiff.
Mix together. Fold in 1/2 cup whipped whipping cream. Pour into a graham cracker crust. Top with remaining whipped cream.
Mix together flour, sugar, Crisco, milk, salt and cocoa. Stir in baking soda, baking powder, sour milk, eggs and vanilla. Bake at 350° until done.
Saute onion, celery and green pepper. Add sausage. Combine turkey gizzards, turkey necks and turkey livers. Gradually add bread crumbs with enough turkey broth to moisten the stuffing. Add seasonings and butter. Add crushed pecan followed by mushroom gravy. Mix thoroughly. Place in casserole dish and place in oven at 350° for 30 minutes.
Sift together 1 1/2 cups sugar with 3 tablespoons flour. Beat 3 eggs well, add dry ingredients and 1 teaspoon of vanilla. Place peaches in pie shell, slice butter over peaches; top with other ingredients. Bake at 450 degrees for 10 minutes reduce heat to 350 and continue to bake for 1 hour.
Dissolve gelatin in water. Stir in sherbet until melted. Add fruit and nuts. Fold in Cool Whip. Chill.
Press crescent rolls into a jelly roll pan and make sure all perforations are pressed together. Bake. Mix next three ingredients and spread over rolls. Sprinkle finely chopped carrots, broccoli and cauliflower onto top and refrigerate until serving.
Brown ground beef and drain excess oil. Set aside. In large crock-pot, place remaining ingredients and stir thoroughly. Place ground beef in mixture, stir and cook on high 3 1/2 to 4 hours. This dish is great with any meal or with hamburgers.
Cream the cream cheese in mixer, then add the other ingredients. Form into a ball and cover with chopped pecans. Serve on assorted crackers.
Prepare salad and refrigerate, except for the cheese. Heat oil; add chicken. Let it cook until almost done. Start covering with lemon pepper and cook until brown. Spoon chicken over salad; sprinkle with cheese.
Bring sugar, syrup and butter to a boil; boil 1 minute. Stir in peanut butter and vanilla. Add both kinds of cereal. Mix well and press into flat, greased pan. Let cool. Cut into squares.
In 8 or 9-inch glass pie plate, microwave margarine on High 15 to 30 seconds or until melted. Add wheat germ, oats, Italian seasoning and garlic powder; mix well. Microwave on High 2 to 3 minutes or until golden brown, stirring after every minute. Remove mixture from pie plate; set aside. In same pie plate, combine the mushrooms and onion. Microwave on High 3 to 4 minutes, stirring after 2 minutes. Stir in combined yogurt and cornstarch, coating vegetables thoroughly. Microwave on High 1 1/2 to 2 1/2 minutes or until sauce is slightly thickened; stir. Sprinkle with reserved wheat germ mixture.
Slice meat very thin across grain. (Best when meat is frozen.) Combine soy sauce, green onions, garlic, sugar, sake, sesame seed and sesame oil in a large shallow dish. Add meat, coat well. Let stand at room temperature for 15 minutes or overnight in refrigerator. Take meat slices, cook on grill. Serve with cooked rice.
Put salt, pepper and flour in a bag. Put in chops and shake, brown in skillet in hot shortening. Put chops in baking dish. Combine soup, water, ginger and rosemary. Pour over chops. Sprinkle with half the onion rings. Cover with foil. Bake at 350° for 50 minutes. Uncover, sprinkle with remaining onions. Bake 10 minutes more. Blend sour cream into gravy.
Sift together the first 6 ingredients; set aside. To sifted ingredients, add cup of almonds. In medium bowl, mix oil, vanilla and eggs until well blended. Stir in melted chocolate until well mixed. Add zucchini; mix with dry ingredients, stirring just until moistened. Pour into greased 9 x 5 x 3-inch pan. Bake at 350° for 1 1/2 hours, or until toothpick comes out clean. Cool in pan for 10 minutes. Place on rack to finish cooling. Makes one large loaf.
Place ground beef in skillet. Salt and pepper. Then add chopped onion. Brown, then drain well. Add spaghetti sauce and can of tomatoes to hamburger mix. Let simmer on low heat for 20 minutes.
Mix together sweet potatoes, 3 tablespoons melted oleo, cinnamon, salt and evaporated milk. Stir in raisins. Pour into 1 1/2-quart baking dish. Combine corn flake crumbs and 4 tablespoons oleo and spread over top of potato mixture. Bake at 350° for 40 minutes, or until top is slightly browned. Serve hot. Makes 6 servings.
Rub coarsely ground pepper into chicken. Combine 1/3 cup melted butter and 1/4 cup basil. Stir well. Brush half of the butter mixture over chicken. Place chicken on grill over medium coals. Cover and grill 15 or 20 minutes, turning chicken and basting frequently with remaining butter mixture.
Place sweet potatoes and enough water to cover in a large saucepan or Dutch oven. Cover and cook for 25 minutes or just until tender. Drain; cool slightly and peel. In a large bowl mash potatoes. Stir in butter, sugar and raisins. Place in a 2-quart baking dish, sprinkle with nuts and marshmallows. Bake, uncovered, at 350° for 30 minutes or until heated through and marshmallows begin to brown. Yields 8 to 10 servings.
Cook spaghetti. Rinse in cold water and drain. Add all ingredients and toss well.
Combine all ingredients. Chill and shape into ball. Roll in finely chopped nuts.
Fry sausage until brown. Remove from pan. Fry steaks until brown and shred. Brown onions and peppers. When all this is cooked, add remaining ingredients. Simmer for 1 hour. Serve on hard rolls.
Mix garlic salt, oil, Tabasco sauce, melted butter and celery salt. Mix cereals and nuts with other ingredients. Heat in 200° oven for 1 1/2 hours. Take out and toss every 30 minutes.
Cook and stir over medium heat all ingredients for 4 minutes. Cover with a damp cloth and let cool. Knead. Add food coloring, if desired.
Place rinsed beans in heavy large pot. Add enough cold water to cover by 3 inches to soak overnight. Place chicken in heavy saucepan. Add cold water to cover; bring to simmer. Cook until tender, about 15 minutes. Drain and cool. Remove skin; cut into cubes. Drain beans. Heat olive oil in same pot over medium high heat. Add onions; saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano and cayenne to saute 2 minutes. Add beans and stock; bring to boil. Reduce heat to simmer, uncovered, until beans are very tender. Stir occasionally for about 2 hours. (Can be prepared one day ahead of time. Cover to refrigerate; bring to simmer before continuing.)
Mix ingredients in order and pour into uncooked pie shell. Bake at 350° until set, 30 minutes, sometimes a little longer.
Wash and pat dry with paper towel. Line iron Dutch oven with heavy foil, doubled enough to wrap and seal around roast. Cover roast with onion soup mix, salt and pepper, rubbing seasoning into meat, cutting (slicing) into top of roast. Place on foil with 1/2 can of mushroom soup on foil, bottom of roast. Spread the other half over top of roast. Wrap and seal foil over roast. Place top on Dutch oven . Bake at 300° 1 hour for each pound of meat. Makes good roast and gravy all in one. Also a good way to roast chicken.
Cook rice in chicken broth. Grate American cheese, making 3 cups of grated cheese. Chop onion and water chestnuts. Drain green beans, then combine all ingredients and mix together. Heat and serve.
Dissolve gelatin in boiling water. Let stand in refrigerator until mixture begins to thicken. Stir in other ingredients and dip into individual molds. Return to refrigerator to chill. Yields 6 servings.
Prepare pudding as directed. If using cooked, let cool. Drain pineapple and fruit cocktail. Pour in large bowl and add remaining ingredients. Mix well. Chill and serve.
Cook until onion is tender in regular oven. Layer bottom rolls with ham and cheese. Top layer, put mixture. Put together. Bake in package.
Make into balls and press with a glass dipped in sugar. Bake at 350° for 12 or 15 minutes, until lightly brown on bottom.
Melt oleo in 8 x 8-inch baking dish. Add a layer of crumbs, then chips, then coconut, then pecans. Repeat layering. Then pour milk on top. Bake at 350° until milk is absorbed, about 20 to 25 minutes.
Combine cake mix, butter and 2 eggs. Press into 13 x 9 x 2-inch pan. Combine cream cheese, 2 eggs and powdered sugar. Mix well and spread over top of first mixture. Do not mix the two mixtures together! Bake at 350° until lightly brown, about 30 minutes.
Mix all ingredients except soup until well blended. Roll in balls the size you wish. Bake 15 to 30 minutes. When done, pour off grease. Dribble cream of mushroom soup over meatballs and serve.
Mix all the ingredients with an electric mixer. Pour into two (2) unbaked pie shells. Makes 2 pies. Bake 10 minutes at 450°, then about 30 minutes at 350°.
Spray or grease 1 1/2-quart baking dish. Mix all ingredients and pour into pan. Bake at 350° for 35 minutes.
Brown meat slowly; spoon off excess fat. Add next 6 ingredients. Cook in crock-pot (high 1/2 day or low all day), or cover and simmer 40 minutes, stirring occasionally. Salt to taste. Cook noodles until tender, drain and rinse in cold water. Place a layer of noodles, sauce mix, Ricotta cheese, Mozzarella cheese, then another layer of noodles (Mozzarella cheese, if any left) and rest of sauce. Sprinkle Parmesan cheese on top. Bake at 350° for 25 to 30 minutes (depending on oven, could take longer). Let stand 10 to 15 minutes; cut in squares. Makes 4 to 8 servings.
Brown ground beef, onions and garlic. Drain excess fat. Add remaining ingredients; mix well. Cover and simmer for about 30 minutes, stirring occasionally.
Boil the brown sugar, regular sugar and milk until firm when dipped in cold water. Remove from heat and add butter. Cool until lukewarm. Beat at medium speed until thick and creamy. Increase to high speed until thick.
Cook spinach, mix everything into spinach. Season to taste. Layer phyllo dough and cooked spinach on pan. Bake in 375° oven for 30 to 40 minutes until brown.
In a large kettle, heat oil; add ham, sausage, onions and garlic. Cook for 5 minutes. Add celery, tomato, lentils, water, Tabasco and salt. Cover and cook over low heat for 2 hours. Add spinach and cook for 10 minutes longer. Makes 4 quarts.