HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese at medium speed of an electric mixer until creamy. Add next 4 ingredients, mixing until light and fluffy. Spoon into serving dish and garnish with a strawberry fan, if desired. Serve with fresh fruit. Yields 1 1/3 cups.
Cream sugar and butter. Add eggs one at a time. Alternate adding flour and sour cream. (Mix soda with last tablespoon sour cream.) Add flavoring. Bake 1 hour and 25 minutes at 325°.
Pound chicken with a meat mallet to 1/4 inch thickness. Sprinkle each piece with 1 teaspoon of the parsley. Top each with 1 slice cheese and 1/2 slice ham. Roll up tightly; secure with wooden picks. Mix mayonnaise and water in a shallow dish. Roll chicken in mayonnaise mixture, then in bread crumbs to coat. Place in a greased baking pan. Bake in a preheated 425° oven until cooked through, 15 to 20 minutes. Remove wooden picks.
Cook sugar and canned milk to soft ball stage; remove from heat. Add marshmallows, peanut butter and vanilla. Spread onto buttered platter; cut when cool.
Soften gelatin in water; set aside. Combine soup and cream cheese in saucepan and heat until blended. Stir in softened gelatin until dissolved and cool. When cool, add remaining ingredients. Cool several hours, overnight is best. Fill a 1 1/2-quart mold.
Crush cranberry sauce with fork. Add lemon juice. Pour into refrigerator tray or glass loaf dish. Combine remaining ingredients and spread over cranberry mixture. Freeze until firm. Serve on crisp lettuce. Serves 10 to 12.
Drain tomatoes, then cover with cold water. Cook 1/2 hour. Drain again. Add remaining ingredients; cook slowly 2 hours. Makes 4 quarts.
Mix until sugar is dissolved. Add bread broken into small pieces (remove dark crust). Put into casserole dish and drizzle 1/2 stick melted margarine. Cook at 350° for 20 to 25 minutes. (It is like bread pudding, but good!)
Squeeze sausage from meat casing into pan and saute with onion and green pepper until meat is browned. Drain and add drained beans, then mix in ketchup, sugar and mustard. Pour into 2 qt casserole dish and bake at 325 degrees for 1 hour or more.
Let cream cheese set out to room temperature. Spread cream cheese on platter. Pour cocktail sauce on top. Sprinkle with crab meat. Serve with Wheatsworth crackers.
Mix flour, sugar and salt together. Beat the 3 egg yolks and 1 egg white together. Stir in milk and vanilla. Beat in flour and sugar mixture. Heat in saucepan over medium heat until thick. Add coconut. Pour into baked pastry shell. Top with the two well beaten egg whites. Brown in oven.
Sift dry ingredients together. Add pineapple and beaten eggs. Beat well. Grease pan with oil (not shortening). Bake in a 350° oven for 40 minutes or until done.
Mix crushed pineapple (juice also) and brown sugar together. Stir to get lumps out. Put in roaster. Lay kielbasa on top. Put lid on. Cook 45 minutes to 1 hour at 350°.
Crumb together and store in a refrigerator in a covered container. Add 3 1/2 to 4 tablespoons of water to 1 cup of mix for a two-crust pie-roll.
Cook macaroni as directed. Steam fresh broccoli 6 minutes or cook frozen as directed. In saucepan, melt margarine. Stir in flour until thick and smooth. Remove from heat. Add milk, salt, pepper, all the Mozzarella and 1/2 of the Cheddar. Stir well until cheese melts. Add macaroni, crumbs, remaining Cheddar and broccoli; mix thoroughly. Turn into an 8 x 8-inch shallow baking dish sprayed with nonstick spray. Bake at 375° until bubbly, 10 to 15 minutes.
Put yeast, sugar, salt and 1 cup flour in mixing bowl. In saucepan, put milk, water and oleo. Heat to 120° to 130°. Dump into flour mixture. Beat 4 to 5 minutes. Add 1 cup flour, then 1/2 cup flour. Mix after each addition, until not sticky. Put in buttered bowl. Rise 15 to 20 minutes. Divide in half, 12 rolls each half, 9 x 13-inch. Rise 15 to 20 minutes. Bake at 400° for 12 to 15 minutes.
Place strawberries in blender or food processor. Process until well blended. Remove to bowl; add remaining ingredients. Mix well. Chill overnight. Serve with dollop of whipped cream or sour cream on top.
Cook beef and onion in skillet very slowly; drain. Add remaining ingredients; mix. Pour into casserole dish and bake at 350° for 30 minutes.
Sift together the flour and red pepper. Mix cheese and butter together. Add flour mixture to cheese mixture, stirring until smooth. Put into a cookie press, making 2-inch pieces. Bake at 400° for about 9 minutes.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Boil raisins rapidly in water, uncovered, for 10 minutes. Put in large bowl and cool to lukewarm. Stir in egg, then shortening and sugar, flour mixture. Add nuts. Turn into pan and bake for 25 minutes. Cool in pan and cut into squares.
Place the potatoes in large saucepan. Cover with cold water for 15 minutes. Boil, drain and cut potatoes into cubes. In a 2 1/2-quart baking dish, buttered, add potatoes, onions and pimentos. Toss gently with salt, onion salt and cheese. Put cubed bread on top with grated cheese and 1/4 cup butter. Serve with biscuits, muffins or garlic bread, salad and pork chops or spareribs.
Mix in order given. Mold in rolls. Let stand overnight. Slice and bake in moderate oven at 350° for 8 to 10 minutes or until lightly browned.
Mix together first 6 ingredients and roll cherries in graham cracker crumbs. Refrigerate.
Combine all ingredients except food coloring. Cook 3 minutes until dough separates from pan. Knead. Add food coloring. Work in until dough is a uniform color. Store in airtight container.
Mix first 3 ingredients together until thick. Add cherry pie filling or pineapple. Fold. Put in a 12 x 9-inch Pyrex dish. Decorate with pecan halves.
Mix ingredients; press into a 9 x 13-inch oblong pan. Bake 8 to 10 minutes or until golden brown.
Heat butter in saucepan until melted. Add salts. Pour in Worcestershire sauce. Spoon over cereals, mixing thoroughly as you add. Try to get all cereals moist. Put in roaster pan (225°). Cook 1 hour covered and 1 hour uncovered. Stir well each 1/2 hour. Let cool. Store in a sealed container.
Drain pineapple (save syrup). Add water to syrup to make 1 cup. Heat to a boil. Dissolve jello in hot liquid; cool. Gently stir in ginger ale; chill to partially set.
Saute onion, chopped, in olive oil in saucepan, being careful not to burn the onion. Add kidney beans; include the liquid. Add the V-8 juice. Cook	the macaroni according to the directions on the package.	Drain and add to bean mixture. Stir together and bring to a boil. Top with grated cheese.
Mix crackers and water; let stand 20 minutes. Add meat, salt and pepper (to taste). Spread to 1/2-inch thick on cookie sheet; refrigerate overnight. Cut into squares; roll in flour and brown in skillet. Place in rectangular casserole dish. Cover with mushroom soup. Bake for 1 hour in a 350° oven.
Place water, yeast, milk, sugar, shortening, eggs, salt and 6 cups flour in mixer bowl. Beat at low speed for 3 minutes, scraping bowl from time to time. Pour over 6 1/2 to 7 cups flour and mix with spoon. Knead; let rise. Punch down and shape into 4 loaves. Rise again and bake at 375° for 35 minutes.
Cook meat. In broth from meat cook celery, apples and onion until tender. Add last 3 ingredients. This may be frozen.
Mix together in a very large bowl the oil, sugar and pumpkin. Sift together and stir in dry ingredients. Stir in vanilla. Blend in nuts and dates. Drop by rounded teaspoonfuls 2 inches apart in a lightly greased cookie sheet. Bake at 375° for about 10 minutes. Yield: 9 dozen.
Soak bread in small bowl with just enough milk to make soft. Mix all ingredients together. Pat out 3 long loaves in 9 x 9-inch casserole pan. Cook at 350° for 30 minutes. Drain off fat and return to oven for 15 minutes or until brown.
Cook onion in butter until tender. In 1 1/2-quart casserole, mix remaining ingredients. Cover and bake at 375° for 1 hour.
Brown meat with the onion. Drain well. Mix cornmeal, oil, milk, eggs, salt, soda and cream-style corn. Pour half of cornmeal mixture into a 9 x 13-inch baking dish. Add meat and onion mix, spreading evenly across dish. Sprinkle cheese and jalapenos over meat. Add remaining cornmeal mixture. Bake at 375° for 45 minutes or until golden brown.
Thaw shrimp if frozen. In a large skillet, heat margarine or butter over medium-high heat. Add shrimp and garlic. Cook, stirring frequently, for 1 to 3 minutes or until shrimp turn pink. Stir in parsley. Makes 4 servings.
Cream together margarine, sugar, eggs and vanilla. Stir in flour, pecans, cocoa, baking powder and salt. Put in 9 x 13-inch pan and bake at 350° for 15 to 20 minutes. Sprinkle with miniature marshmallows and bake for 3 minutes. Cool. Melt chocolate chips (half semi-sweet and half milk chocolate) and peanut butter. Stir in Rice Krispies. Spread on top of cooled bars. Chill and cut.
Mix onions, pepper, pimento, salt, pepper, mayonnaise and half and half. Grease bottom and sides of a shallow baking dish. Alternate layers; potatoes, filling and cheese. Bake at 375° for 15 minutes. Top with sliced olives if desired. Serve warm.
Heat the salad oil in a skillet. Add bacon and cook, stirring, until the bacon is golden and crisp. Add the asparagus; cook until heated through, then slowly add the bouillon and soy sauce and cook for 3 minutes. While this is cooking, stir the cornstarch into the cold water until it forms a smooth paste, then stir this into the mixture in the skillet and continue cooking, stirring constantly, until the sauce is smooth and thick and clear. Add the Accent; give it one last stir, then serve. Serves 4.
Strip seeds from peppers. Grate cheeses and mix. Stuff the peppers. Dip in egg wash (milk and egg), and roll in flour. Fry in deep fat til golden (use basket to keep peppers together.
*For a vegetarian soup, increase tomatoes to 3 pounds and add 2 beef or chicken bouillon cubes.
Chop onion, apple and celery and put in a bowl. Mix tuno and add mayonnaise to taste.
Brown sausage in a deep sauce pan; drain. Then add cheese. Stir until melted. Then add salsa and stir until mixed. Remove from heat and serve while hot. Serve with Tostitos Chips.
In a small bowl, mix mustard, mayonnaise and horseradish (if desired). Place 6 slices of rye bread on a tray. Make sandwiches by placing 3 slices of corned beef, 1 slice of Swiss cheese and 1 tablespoon sauerkraut on each slice of bread. With a knife, spread some of the mayonnaise mixture on a slice of rye bread and place on top, completing the sandwich. Butter both sides of sandwich and lightly grill until Swiss cheese has melted. Serve hot.
Brown hamburger, onion and green pepper together. Cook and drain pasta; mix pasta and hamburger together. Add spaghetti sauce, mushrooms, pepperoni and oregano. Place in a 13 x 9-inch baking dish and bake at 350° for 30 minutes or until bubbly. Then add Mozzarella cheese on top and bake 8 to 10 minutes longer.
Cut the tops of green peppers off. Rinse seeds out. Then mix all ingredients and stuff the peppers. Put peppers in a small cake pan touching each other. Cover with spaghetti sauce. Bake at 325° for 1 hour. Put grated cheese (optional) on top, then bake 15 more minutes. Serve with rice.
Place pecans on large glass plate and microwave for 8 minutes, stirring at 2 minute intervals. Set aside.
Mix first 6 ingredients together and form in a 9 x 13 casserole dish. Bake at 350° for about 30 to 40 minutes. Remove and top with ketchup, brown sugar and mustard mixture. Mix all together and spread on top of cooked meat loaf.
Mix sugar, cocoa, salt, milk and margarine. Bring to a rolling boil. Remove from heat; add peanut butter, oats and vanilla. Spoon out on wax paper or greased cookie sheet. Let set until cool.
Mix all ingredients together. The mixture will be soupy. Cook in pan on low-medium heat. Take 1/2 to 3/4 cup of batter and swirl around in the pan. Cook a few minutes, until batter thickens. Turn over and cook the other side.
Drain first 4 ingredients. Heat oil, vinegar and sugar until sugar is dissolved. Pour second mixture into first mixture. Add chopped onion. Refrigerate.
Mix all ingredients and put into greased casserole dish. Put grated cheese on top and bake 1 hour at 350°. I cover it to keep cheese from browning too much.
Melt margarine; add peanut butter. Set off burner. Add remaining ingredients. Mix well. Roll into balls the size of a walnut. Place on cookie sheet lined with wax paper. Refrigerate one hour. Melt 6 ounces chocolate bits with paraffin wax. Impale balls on toothpick and dip in chocolate mixture. Drop on wax paper and refrigerate.
Cut fruit of mango from around pit of peeled mango and puree in blender or food processor. Combine with sugar and lime juice, mixing well. Stir in eggs and both creams. Freeze in container of ice cream freezer according to manufacturer's directions. When frozen, transfer to covered plastic container and store in freezer overnight. Serve with a lime wedge. Makes about 1 quart.
Simmer the first 5 ingredients. Blend	with the cheese and pimento. Pour sauce over beans in	a greased casserole. Sprinkle crumbs on top. Bake at 350° for 20 to 25 minutes.
Combine potatoes, celery and onion with 3 cups water in medium saucepan. Cook, covered, until potatoes are tender. Add milk, bouillon cubes and butter. Mix well. Mix sour cream with cornstarch in small bowl until smooth; add to soup mixture. Cook until thickened and bouillon cubes are dissolved, stirring constantly. Stir in salt and pepper.
Save 3 cups liquid from pineapple and oranges. Add orange juice to make up the 3 cups. Pour liquid over pudding mix in a saucepan. Bring to a boil, stirring, until thickened (not hard). Let cool. Add oranges, pineapple and bananas. Refrigerate until cool and serve. (This may be kept several days in refrigerator.)
Mix and beat well. Bake in 10-inch tube pan at 350° for 60 minutes. Sprinkle confectioners sugar on top.
Mix together. Thin, roll out, cut and bake 15 minutes in 350° oven.
Mix all together. Put into a greased casserole dish. Optional: Sprinkle top with corn flakes or potato chips. Bake at 350° for 60 to 70 minutes. Serves 8.
Core and dice apples to make about 4 cups. In a large bowl, sprinkle apples with lemon juice. Add celery, grapes, nuts and raisins. Combine mayonnaise, sugar and 1/2 teaspoon lemon juice. Spoon over apple mixture until well blended. Cover and chill. Serve on lettuce. Yields 8 servings.
Heat oven to 450°. Mix all ingredients together. Roll out about 1/4 to 1/2-inch thick on floured wax paper. Cut out about 16 medium sized biscuits. Bake about 10 to 12 minutes on cookie sheet. Add 1/2 pound sausage to this mixture to make sausage balls. One cup Cheddar cheese is optional.
In large roast pan, place brisket. Pour liquid smoke over brisket, generously sprinkle both sides with celery, garlic and onion salt. Cover and refrigerate overnight. Next day, sprinkle both sides with pepper and Worcestershire sauce; cover and cook. Trim excess fat from brisket. Cook 5 hours at 275°, uncovered and pour 3 ounces barbecue sauce on meat. Cook 1 hour, uncovered. Remove meat to platter and sauce. Cool. Skim fat. Mix 2 tablespoons flour with 1/2 cup water, stir into meat sauce. Add more barbecue sauce to taste, slice brisket and serve with piping hot sauce.
Boil chicken breast until tender. Let cool. Cut into strips. Mix together Ro-Tel tomatoes and Cheddar cheese soup. Stir over medium heat until creamy. In casserole dish place a layer of Tostados, a layer of chicken, then pour enough sauce to cover. Continue layering until dish is full or chicken and tomato-cheese mixture is used. Bake, uncovered, at 400° for 30 to 45 minutes.
Put the flour of love, good looks and sweet temper into a well furnished house. Beat the butter to a cream. Mix together blindness of faults, self forgetfulness, powdered wits, dry humor into sweet argument. Add them to the ingredients. Pour gently rippling laughter and common sense. Work it together until all is well mixed; then bake it gently FOREVER. (November, 1919)
Mix egg whites, water, salt, sugar and corn syrup in top of double boiler over boiling water. Stir together, then beat constantly with egg beater until frosting stands in peaks, about 7 minutes. Add vanilla and marshmallows. Beat until marshmallows are melted.
Add 2 tablespoons water to plain gelatine. Stir to dissolve. Add granulated sugar, Karo and hot water. Boil this until it spins a thread. In large bowl have ready 3 well beaten egg whites and vanilla. Add cooked mixture slowly, beating constantly. Takes about 30 minutes. Have ready a 9 x 12-inch cake pan lined with wax paper, leaving a couple of inches up sides. Sprinkle with powdered sugar. Pour mixture into pan. Wait until firm, about 3 hours. Cut into squares. Dip each square into melted chocolate and place on wax paper to cool. I use toothpicks to dip squares into chocolate. I triple the recipe and freeze them. I use a big cookie sheet instead of a cake pan.
Combine coconut, sugar, milk, butter and vanilla. Mix well. In a saucepan, melt chocolate chips and paraffin over very low heat. Shape coconut mixture into balls and dip in chocolate mixture until coated well. Makes a lot.
Season drumettes with black pepper. Mix sugar, oil and soy sauce in saucepan. Heat. Add drumettes and cook until tender. Serve as an appetizer. Keep warm in a chafing dish or crock pot.
Brown beef in oil in	a large skillet. Add all other ingredients and simmer, covered for 25 to 30 minutes. Serve over rice.
Mix all ingredients and form loaves or put in bread pans. Bake at 350° for 1 hour.
Saute onion in butter. Thaw cauliflower in mixture. Add soups and milk. Simmer for 30 minutes.
Preheat oven to 375°. Bake pastry shell for 15 minutes. Beat sour cream, sweetened condensed milk, apple juice, egg, vanilla and cinnamon. Pour into pastry shell. Bake 30 minutes at 375°. Cool.
Preheat oven to 450°. Spray baking dish with vegetable spray. Cut cheeses into 1/4-inch cubes or use shredded cheeses. In large saucepan of boiling water; cook macaroni according to package direction. If using fresh broccoli, add to pasta 3 minutes before pasta is done. (If using thawed frozen broccoli, pat it dry with paper towel.) Drain macaroni and return it to the saucepan where it was cooked. Add cheeses, wheat germ, mustard and ground red pepper. If using thawed frozen broccoli, add it here. Spoon mixture into the baking dish. Pour the milk evenly over the top and bake until bubbly and golden, 18 to 21 minutes.
About 1 hour before serving: In a 12-inch skillet over medium-high heat, in hot butter, cook chicken pieces until browned on all sides, removing chicken pieces to plate as they brown. Discard all but 2 tablespoons of fat from the skillet.
Cream together butter, sugar and eggs. Pour boiling water over dates, then add soda and cool. Add date mixture alternately with flour. Bake at 325° for 40 or 50 minutes. Top with Caramel Frosting.
Combine oatmeal, whole wheat flour, salt, shortening, molasses and honey. Stir boiling water over and cool slightly. Add egg and blend. Stir in yeast. Add enough regular flour to make a stiff dough. Knead for 5 minutes. Let rise until double. Continue as for any other roll. If I want more rolls, I make my oatmeal and whole wheat flour to 1 cup each and 1 1/2 cups boiling water. I use 2 instead of 1 egg.
Stir boiled water into large bowl over jello mix. Pour mashed bananas, pecans and thawed strawberries in and mix together. Pour half in serving dish and chill until molded. Mix together cream cheese and sour cream; spread on top. Put the other half of jello mixture on top. Chill until molded.
Cook broccoli and drain. Mix with Velveeta, cream cheese, 1/2 tube Ritz crackers and butter. Put remaining 1/2 tube of crushed crackers on top. Bake at 350° for 20 minutes or until bubbly.
Beat together eggs and milk. Brown and drain sausage. Mix together all ingredients. Cover and place in the refrigerator overnight in a 13 x 9-inch pan. Bake the next morning for 45 minutes at 350°.
Beat eggs with fork until light; add sugar, cornmeal and vinegar. Stir to mix well; do not beat. Add cooled butter and vanilla. Stir to mix well. Pour into pie shell. Bake at 350° for 1 hour.
Cream together sugar and shortening. Beat in egg. Sift next 4 ingredients together and add to creamed mixture. Add pumpkin, mixing well. Fold in pecans. Drop on greased cookie sheets and bake at 350° for 12 to 15 minutes. Makes about 5 dozen.
Spread 1/2 teaspoon of frosting on the flat side of each vanilla wafer. Place 1 teaspoon of coconut on top of 6 wafers. Place a mint candy on top of coconut; top with remaining frosted vanilla wafer. Brush top of "hamburger" with honey; sprinkle with sesame seed. Makes 6 "hamburgers."
In glass casserole pan, cover bottom with refried beans. In small bowl, combine sour cream and taco seasoning. Mix well. Cover beans with sour cream mixture. Layer with cheese and remaining ingredients. Serve with tortilla chips and salsa.
Line 4 sided cookie sheet with foil. Then place graham crackers on foil. Boil oleo or butter and sugar for 2 minutes. Pour over graham crackers. Sprinkle cut-up pecans over mixture. Bake 8 minutes at 350°. Cut or rather slice mixture before it cools.
Boil the potatoes, peel and dice. Saute the other ingredients until soft. While potatoes are soft, mix with sauteed ingredients.
Drain juice from pineapple, oranges and cherries. Cut oranges and cherries in half. Pour all ingredients into a large mixing bowl and mix thoroughly. Allow to chill for 12 to 24 hours before serving.
Melt butter over low heat (or use microwave). Remove from heat. Mix in sugar and corn syrup. Blend in eggs and vanilla extract. Add pecans. Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes or until well done.
Cream together shortening and sugar. Add molasses and mix well. Sift together dry ingredients. Add egg and flour mixture to shortening mixture. Shape into balls and roll in sugar. Place on a greased baking sheet and bake at 350° for 12 minutes. Leave on a sheet a few minutes before removing.
Preheat oven to 350°. Mix all ingredients thoroughly in a large mixing bowl. Bake in an iron skillet for 35 minutes.
Mix water, spices and cranberries. Cook, covered, until berries burst or approximately 10 minutes. Remove from fire; add sugar, then cook for 5 minutes, stirring constantly. Serve warm or chilled.
Mix pineapple, Jell-O and cranberry sauce in water. Heat until dissolved. Mix in sugar and nuts. Chill.
Mix first 6 ingredients in doubler boiler; cook until thick. Add 11 ounces of cream cheese, 1 small jar chopped pimentos with juice and a small onion, chopped fine.
Boil the raisins in 2 cups of water for 15 minutes. Take from heat and add the remaining 2 cups of water. Let stand until lukewarm. Pour raisin mixture into a mixing bowl; add the sugar, shortening, cinnamon, cloves, salt, vanilla, flour and baking soda. Mix well by hand. Pour into well-greased pan (tube or Bundt) and bake in a 350° oven for 1 hour. Check (test) and if not done, bake a bit longer, checking frequently until cake is done.
Cook butter, sugar and water to 300°. Remove from heat and add vanilla and chopped pecans. Pour into a 9 x 13-inch pan. Cover with Hershey bars while hot and spread on top when melted. Cover with a small amount of ground nuts. When cool, break into pieces.
Mix and put in a greased and floured 10 cup Bundt pan. Bake 1 hour at 350°.
Put white syrup and brown sugar in a pan; set over low flame until syrupy. Do not boil.
Wash okra and cut off tips and stem ends. Cut pods into crosswise slices 1/4-inch thick. Sprinkle with salt and pepper. Roll in corn meal mixed with flour. Saute in hot bacon drippings until okra is golden brown. Serve hot. Makes 6 servings.
Mix in container and chill. Serve with fresh fruit. Use as dip for fruit tray at parties.
Cream well the first 4 ingredients together, then add the remaining ingredients. Mix together. Spoon onto cookie sheet by small teaspoons. Bake at 350° for 11 to 12 minutes, until they are golden on the edge. Yields 30 cookies.