HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cheese spread and butter until creamy. Add garlic powder, salt and mayonnaise and beat with beaters. Add crabmeat with a fork. Spread on half of six whole English muffins, then cut into quarters. Bake at 450° for 10 minutes. If frozen, bake at 450° for 20 minutes.
Grate cheese. Work in butter. Add flour, salt and pepper. Put through a cookie press. Bake for 15 minutes at 350°.
Heat oven to 350°. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients, except crushed cookies at low speed until moistened. Beat 2 minutes at highest speed. Gently stir in the 1 cup crushed cookies.
Combine pineapple, sugar, and flour. Bring to a boil over medium heat and stir until thickened. Remove from heat and add cherries and gelatin. Cool approximately 10 minutes and add bananas and pecans. Fill pie shells. Chill and top with whipped cream. Serves 18-24.
Combine fruit juices and sugar. Chill thoroughly. Add ginger ale and strawberries just before serving. Pour over cake of ice in punch bowl. Float thin slices of lemon or lime. Yields 65 servings.
Combine sugar, milk, corn syrup and chocolate. Boil 5 minutes or soft ball stage. Remove from heat; add butter and stir until it starts to thicken, approximately 10 minutes. Add vanilla. Stir 5 minutes, then add nuts. Spread mixture in a greased pan (butter or margarine); cut into squares when hard. Stir constantly.
Mix cake mix, eggs, water, oil, pudding mix and sour cream together really well. Then stir in icing. Cook in greased and floured bundt pan at 350° for 45 minutes to an hour.
Mix juices and Kool-Aid according to directions. Add bananas and chill. Add chilled ginger ale before serving. Makes 7 quarts.
Mix ingredients together. Pack into a loaf pan. Cover the top with buttered crumbs. Bake at 375° until golden brown. Serves 6.
Cream the cream cheese and butter. Add flour and chill. Make balls and bake at 350° for 15 to 18 minutes. Makes about 50.
Combine margarine and sugar; add bread and pineapple. Add eggs. Mix together in a 1 1/2-quart casserole. Bake at 350° for 1 hour.
Melt oleo and mix with broth and stuffing. Place half of mixture in 9 x 13-inch pan. Mix chicken, mayonnaise and onion and spread on top of stuffing in pan. Put remaining stuffing on top. Beat eggs and milk together and pour over casserole. Spread soups on top. Chill. (Great for making ahead!) Bake at 350° for 50 minutes. Sprinkle cheese over top and bake 10 minutes more.
Heat soup, Velveeta and milk in top of double boiler until melted; add green chilies. Drain grease from browned meat. Combine grated Longhorn cheese, onions and browned meat. Dip each tortilla in hot oil briefly to soften. (Do not allow them to fry). Drain well. Fill tortillas with meat mixture, roll together tightly and place in baking dish. Pour Velveeta sauce over top. Cover with foil. Bake at 350° for 30 minutes.
Combine together: kraut, onion, green pepper, celery and pimento. Sprinkle sugar over salad. Add vinegar and oil. Toss to combine all ingredients. Refrigerate overnight. Drain off excess juice before serving.
Melt butter or margarine and garlic salt to boiling. Put foil on bottom of pan and dip one side of each piece of sliced bread in butter mixture. Place loaf together again on top of foil. Put foil on top and bake at 275° for 40 minutes, then slit the top foil and bake at 275° for 1 hour and 20 minutes longer (2 hours total).
Beat cream cheese and butter until creamy. Gradually add sugar. Add vanilla; beat until blended. Makes 3 cups. Optional: Stir in 3/4 cup pecans. Add mashed bananas or strawberries. Sprinkle 1/4 cup pecans on top of cake after frosting.
Bake beef slowly at 350° until done (use a small amount of water). Remove any fat and cut in bite size pieces. Add all other ingredients and cook about 1/2 hour, until all is well blended. Refrigerate or freeze in small portions.
Spread ground beef in bottom of a deep casserole. Layer remaining ingredients in order listed. Bake at 350° for 45 minutes.
Fry bacon and drain well. Saute onion. Cook potatoes with just enough water to cover, about 10 minutes, until tender. Drain. Add remaining ingredients and simmer until thickened.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Line 14-inch pizza pan with foil. Overlap cookie slices and bake at 375° 12 minutes or until brown. Cool. Invert onto serving plate and remove foil. Turn right side up. Combine cream cheese, sugar and vanilla and mix until well blended. Spread over cooled crust. Arrange fruit on cream cheese. Layer in a pinwheel design. Glaze with combined preserves and water. Chill. Cut into wedges.
Melt butter for graham cracker crumbs and mix butter with crumbs. Pat crumbs into large shallow baking pan (about 9 x 18-inch).
Mix and divide Pepperidge Farm dressing, butter and chicken broth. Put half in bottom of baking pan.
Mix all ingredients except margarine. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 30 minutes. Remove from oven. Brush top with melted margarine. Continue baking 20 minutes more. Cool slightly before slicing.
Peel off outer layers of skin from whole garlic bulbs, leaving bulbs intact and cloves unpeeled. Place bulbs in baking dish and drizzle with olive oil. Fill baking dish with vermouth until garlic bulbs are half covered. Cover dish with aluminum foil and bake at 425° for 1 hour.
Preheat oven to 325°. Butter a souffle dish and dust with 1/4 of bread crumbs. Wash spinach and remove stems. Wilt in a dry frying pan. Rinse under cold water; squeeze dry in a towel. Chop fine.
Mix shortening, sugar, water and cinnamon together. Add flour, 1 cup at a time, until all flour is well blended. Halve dough and roll out on floured surface. Cut with a cookie cutter. Bake in a 300° oven until lightly browned. Immediately sprinkle a mixture of cinnamon and sugar over cookie.
Bring 1 1/2 cups water and large tea bag to a boil; let simmer 10 minutes. Take sugar, 2 cups water, cinnamon and cloves. Mix together. Let cool. Add pineapple, orange and lime juices. When ready to serve, mix equal parts water and juice. Heat and then serve. Great on a "cold" day.
Boil chicken until very tender. In meantime, prepare ingredients. Brown celery and garlic salt in butter. Remove chicken from bones and tear into shreds (save broth). Add chicken, onion, pepper, mushrooms, soup and pimentos to skillet. Cook the spaghetti in chicken broth until tender. Place in large casserole dish a layer of spaghetti and layer of chicken sauce. Repeat layers. Put grated Parmesan cheese on top. Cover and bake for 25 to 30 minutes at 225°.
Brown beef and onions; drain grease. Add chili powder, garlic, tomato sauce and taco sauce; mix well. Bring to boil; reduce flame. Simmer, uncovered, 15 minutes. Stir in beans. Cook until heated through.
Preheat oven to 400°. Slice French bread in half lengthwise; core out bread, making 2 nice shells and set shells aside. Tear cored out bread into small pieces and place in a large bowl. Add all remaining ingredients. Mix well and stuff back into the two shells. Place on ungreased cookie sheet, stuffing side up. Bake about 45 minutes or until the cheese is melted. Cut into slices and serve.
Steep tea bags and mint in 6 cups boiling water. Add 1 1/2 pints ginger ale just before serving.
Combine the ingredients in a large bowl in the following order: oil, sugar and eggs. Peel, core and chop fresh apples and add to the first mixture. Add nuts.
Combine brown sugar and butter. Bring to a boil, stirring constantly. Add milk and cook for 3 minutes. Cool to lukewarm. Add vanilla and powdered sugar.
Pour 1/2 can sauce into a 9 x 13 pan. Place 1/8 of the browned beef into a tortilla; add cheese, then roll up the tortilla and place into pan. Continue until all 8 are complete. Pour remaining sauce over enchiladas and sprinkle rest of cheese on top. Bake at 400° until bubbly, about 30 minutes. Serve with sour cream.
Combine all ingredients and add enough milk to mixture so you can roll out dough. Cut any way you wish. Drop in boiling broth.
Place milk, ice, Nesquik and ice cream in blender. Cover. Blend until smooth. Pour into glasses. Swirl in whipped cream. Serve immediately.
Combine yolks, juice, rind, salt and sugar in double boiler. Cook until slightly thick. Cool. Whip cream; whip egg whites. Fold into lemon mixture and put in 9 x 12-inch Pyrex pan lined with graham cracker crust. Freeze overnight. Crumble crumbs on top too. Serves 12.
Mix first three ingredients. Let foam. Add next 4 ingredients. Mix and knead 5 minutes. Place in large greased bowl to rise one hour. Knead on floured surface with herbs. Divide into 3 loaves, brush with butter, stretch into long loaves and bake on a cookie sheet at 375° about 25 minutes. Cool overnight. Slice thin, brush with butter, put on cookie sheet. Bake at 350° about 10 minutes. Store open for crispness.
Mix flour and corn. Add sugar, milk, salt and butter. Stir in the eggs. Grease 1-quart casserole. Pour in pudding. Place in pan of hot water and bake at 325° for about 1 1/2 hours or until firm.
Preheat oven to 350°. Spray 2 loaf pans with Pam. Mix flour, cinnamon, salt, soda and baking powder. Set aside.
Moosh first four ingredients together by hand. Mold into 1-inch balls and roll in extra wheat germ.
In a large bowl, mix shortening, brown sugar and granulated sugar. Beat in vanilla and egg. In another bowl, sift flour, baking soda and salt. Add dry ingredients to sugar and egg mixture. Blend well. Stir in 1/4 cup M&M's (save some for decorating). Drop rounded teaspoonful of cookie dough 2 inches apart on ungreased cookie sheet. Decorate tops with remaining candies. Bake in 375° oven for 10 minutes or until golden brown. Cool on wire rack.
Roll chicken in flour and fry until brown on all sides. After frying, put chicken in baking dish. Combine onion, vinegar, Worcestershire, catsup, mustard, salt and brown sugar in saucepan and simmer for 15 minutes. Pour over chicken and bake for 1 hour or more at 275°. Cover baking dish before baking.
Beat together the oleo, sugar, eggs and vanilla. Add flour and baking powder and mix well. Spread 2/3 of batter in a greased sheet cake pan. Cover this with cherry pie filling. Dot remaining dough over the pie filling. Bake at 350° for 30 to 35 minutes. Cool. Drizzle with a powdered sugar glaze. Other fruit pie fillings can be used.
Slice banana in 1/4 lengthwise and once across at center to make 8 pieces.
Combine and add enough water to make 2 cups. After cake is cold, ice with whipped cream or Cool Whip and spread with fresh or frozen coconut. Put in refrigerator. Best made the night before or several hours before serving.
Preheat oven to 350°. Grease 9 x 13-inch pan. Blend cake mix with melted margarine and 1/2 can of milk. Spread 1/2 batter in pan. Bake 15 minutes. Melt caramels in 1/2 can milk while cake bakes. Spread over baked cake. Sprinkle chocolate chips and nuts on top. Spread remaining batter on top and bake 15 minutes more. Serve with ice cream or whipped cream.
Cream shortening and sugars together. Beat in eggs and vanilla. Stir in the peanut butter. Mix in well the flour, baking powder and salt. Spoon onto cookie sheets and cross tops with sugared fork. Bake 10 to 12 minutes in a 375° oven.
Dissolve breakfast drink in water. Add pineapple juice and lemonade concentrate. Chill.
Season hamburger meat (salt, pepper, onions, bell pepper, etc.) and brown. Mash biscuits flat and line sides and bottom of pie pan. Put cheese on top of biscuit crust. Drain hamburger meat and put on top of cheese in pie pan. Bake at temperature shown on biscuit can until biscuits turn brown.
Add cinnamon to cake mix. Beat salad dressing, cake mix, cinnamon, eggs and water at medium speed until well blended. Stir in shredded carrots and nuts. Mix well, but do not beat. Pour into 9 x 13-inch pan, which has been greased and lightly floured. Bake 30 to 35 minutes in 350° oven or until tested done when touched lightly with fingers. Cool completely before icing with your favorite icing.
Wash and quarter cabbage, then slice again to make eights. Precook until tender. Drain cabbage; arrange in buttered casserole. Spread mushroom soup. Shred enough mild cheese to cover top. Sprinkle bacon on top of cheese. Cover top. Bake 1 hour at 350°. You can buy the bacon in a small can. Use whole can.
Fry onion and sausage together. Cook noodles. Drain noodles. Drain sausage. Mix together. Add pizza sauce. Put in 9 x 13-inch dish, half of sausage and pizza sauce mix. Top with 1/2 of Mozzarella cheese, 1/2 Cheddar cheese and 1/2 pepperoni. Repeat with another layer. Bake 1 hour at 350°.
Brown chicken on both sides. Add remainder of ingredients. Cover and simmer for 20 minutes. Stir occasionally.
Preheat oven to 350°. Wash and peel apples. Pat out biscuits and place 4 or 5 slices per biscuit. Sprinkle with cinnamon then fold over and press closed. In a saucepan heat Sprite, 1 stick butter and sugar until sugar is melted. Pour over biscuits and bake for 25 to 30 minutes in 13 x 9 pan.
Fry bacon in a large Dutch oven. When almost cooked, add onion and bell pepper until browned (sauteed). Add flour and stir, mixing ingredients thoroughly. Add tomatoes (cut them up some) and green beans. Bake at 300° for 30 minutes.
Cut steak in cubes. Put steak, flour, salt and pepper in bag and shake to coat. Brown in pan with oil. Combine all other ingredients. Add to steak stirring over medium heat until steaming. Cover and cook over low heat for 35 minutes, stirring occasionally. Serve with rice and English peas.
Pat crescent rolls into a round pizza pan. Brush with beaten egg and bake according to package directions. Cool completely.
In large bowl sprinkle potatoes with salt and pepper. Add remaining ingredients and marinate in refrigerator for at least 2 hours.
Mix all ingredients together for 2 minutes on medium speed. Pour into well greased (not floured) Bundt pan. Bake at 350° for 45 to 50 minutes.
Sprinkle salt over cucumbers, onions and bell pepper. Let stand 1 hour; drain. Let sugar, vinegar and celery seed come to a boil; pour over cucumbers. Let cool a little. Put into containers and freeze. Thaw before serving.
Prepare acini de pepe according to package directions; drain and set aside in very large bowl. Drain pineapple, reserving 1 cup of juice. Pour juice into a small saucepan; add whipped egg and combine sugar and flour to remove lumps, then add to juice mixture. Finally, add lemon juice. Cook over medium-low heat, stirring constantly, until of pudding consistency. Pour directly over drained noodles and chill several hours. Just before serving, assemble by adding remaining ingredients. Serves 12 to 15.
Cream together the cream cheese, margarine and flour. Once this is mixed together, put in little cupcake pans like for pies.
Lightly brown ground meat and onion. Spread in bottom of 13 x 9-inch pan. Drain beans and save juice to add to soups. Spread beans over meat and onion. Combine juice with 2 cans of soup and heat to boiling point. Pour over bean layer. Cover with Tater Tots and bake at 350° for 1 hour.
Cook carrots until tender. Drain. In a 2-quart casserole, place carrots. Pour celery soup over carrots and cover with the grated cheese. Cover with onion rings and bake 1/2 hour at 350°.
Cook macaroni as directed on box. Drain and cool. Add eggs, onion, pickle relish, salt and pepper. Can add mustard or mayonnaise.
Brown onion in oil. Mix all remaining ingredients in the skillet with the onion. Serve hot.
Cook broccoli as directed; drain. Saute onions, mushrooms and celery separately in butter. Add soup, cheese, broccoli and cooked rice; pour into a baking dish. Top with bread crumbs. Bake at 350° for 20 or 25 minutes.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes. Cool. Refrigerate 3 hours or overnight.
Mix Bisquick and water together. Add cheese and sausage and mix with hands. Roll in 1-inch balls on cookie sheet. Bake about 15 minutes at 400°.
Mix sugar, vinegar, oil and poppy seed. Cut celery, cauliflower and broccoli into small pieces. Mix well with other veggies. Add oil mixture. Mix well. Refrigerate overnight.
Mix eggs, oil and sugar. Add baking soda, salt, baking powder, cinnamon and vanilla. Add remaining ingredients. Grease well two regular size bread pans. Bake at 325° for 1 hour.
Mix all ingredients together. Marinate overnight in refrigerator. Keeps good for several days.
*Macadamia nuts available at Sam's or Bulk Food Store; Macadamia butter can be found at the Honey Comb Store.
In saucepan, heat together butter or margarine and 1/4 cup of the chocolate pieces over low heat just until melted. Stir in oats until coated. Press into the bottom of an 8 x 8 x 2-inch pan; chill.
Sift together dry ingredients. In medium bowl blend. Mix thoroughly next ingredients in order given. Add measured dry ingredients and mix thoroughly. Pour into a greased and floured 8 1/2x4 1/2x3 pan. Bake in preheated oven, 350 degrees for 1 hour. Cool on wire rack, wrap in wax paper. Store in cake pan or bread box.
Brown pork chops. Line baking dish with slices of apple. Sprinkle with brown sugar and cinnamon; dot with butter. Layer in pork chops, then repeat layering of apples, brown sugar and cinnamon. Bake at 325° for 1 1/2 hours.
First peel and devein the shrimp, then saute in olive oil until a pinkish red. Add shallots, garlic, black pepper and parsley. Cook this mixture over fast fire for 3 to 4 minutes. The recipe will then be a golden brown and have a delicate aroma. Add sherry, brown sauce, worcestershire sauce, lemon juice, dry mustard and catsup. Cover skillet and simmer for 15 to 20 minutes. Sever over a bed of long grain rice.
Mix well the butter, vanilla, salt and milk, enough to moisten, until smooth and creamy (I use my hands). Divide in half and roll each piece 1/4-inch thick in an oblong shape in between two sheets of wax paper.
Melt Hershey candy and syrup in double boiler. Cool. Cream butter and sugar; add whole eggs, one at a time. Add chocolate mixture. Add flour and soda alternately with buttermilk. Add nuts and vanilla. Bake 1 1/2 hours at 325°, using greased tube pan.
Grind or chop fine the cranberries; add sugar and marshmallows. Mix and let set overnight. Next day, add apples, grapes and nuts. Fold in cream just before serving.
Mix together and use to marinate steaks or chicken. Best when marinated 4 hours minimum or overnight. Grill or broil meat. (Be ready with spray bottle of water to extinguish flare-ups.)
Mix Ritz with Parmesan cheese and seasonings. Cut chicken into finger strips. Dip in egg/milk mixture. Roll in cracker crumb mixture. Place in greased casserole dish. Bake at 350° for 45 minutes to 1 hour. Turn once.
Combine all ingredients and pour into a greased 8-inch pan and bake for 40 minutes at 350° or until golden brown.
Mix gelatin, water, sugar and strawberries. Chill until syrupy. Break up cake and pour gelatin mixture over cake, then stir in Cool Whip. Turn out into glass bowl and top with Cool Whip. Refrigerate and serve.
Combine beans and taco seasoning. Spread: beans, sour cream, Pace hot sauce, avocado, cheese, olives and tomatoes.
Butter 8-inch square pan. In large bowl, place chocolate chips, butter and shortening. Microwave at High (100%) 1 to 1 1/2 minutes or until chips are melted. Add marshmallows and nuts; blend well. Spread evenly in prepared pan. Cover; refrigerate until firm. Cut into squares.
Cream butter, Crisco, eggs and sugar. Combine dry ingredients with milk. Cream all mixtures together. Add vanilla. Pour mixture into prepared cake pan. Bake 1 hour and 14 minutes at 325°.
Place shrimp in a baking pan and completely cover with black pepper and then with sliced margarine. Cover and bake in 400° oven until shrimp turns red. Turn over once and cook the other side. Serve hot.
Preheat oven to 350°. Sift together flour, cocoa, sugar and baking powder. Add to sifted ingredients: vegetable oil, milk and eggs. Beat 2 minutes by mixer. Dissolve baking soda in boiling water and add to batter. Beat until mixed.
Mix all ingredients. Refrigerate 24 hours. Scoop out the middle of Hawaiian bread. Place dip in center and serve at room temperature.
Cook zucchini in a little salted water until tender; drain. In a saucepan, cook carrots and onions in butter until tender. Remove from heat; stir in 1 1/2 cups stuffing cubes, the soup and sour cream. Gently stir in zucchini. Turn into a 1 1/2-quart casserole. Melt remaining butter. Add remaining cubes; toss gently and put on top of casserole. Bake at 350° for 35 to 40 minutes.
Brown ground beef and green pepper; drain. Add soup mix, chili powder, tomato sauce, tomato paste, olives and water. Simmer.
Mix flour, baking powder, salt and sugar in bowl. Cut in Crisco with 2 knives. Add milk and blend. Roll dough 1/2 inch thick. Cut with floured cutter. Bake on ungreased baking pan in 350° oven for 12 to 15 minutes. Makes 12 large biscuits.
Thaw dough; allow to rise at room temperature 1 hour. Knead both loaves into one ball. Cut dough into 25 small pieces; shape into balls.
Saute onions. Mix all ingredients. Stuff cleaned mushrooms. Bake at 350° for 20 minutes covered.
Mix all vegetables with 1/2 cup salt. Let stand overnight, refrigerated and covered. Drain juices off. Tie mixed spices in flow through bag. Add sugar and all spices to vinegar and simmer 20 minutes. Add vegetables and simmer until hot and well seasoned. Don't overcook. Remove spice bag. Pack hot chow-chow into hot Mason jars and seal immediately.
Roll one can of the crescent rolls between wax paper to fit the bottom	of a 12 x 18-inch pan.	Roll second can of the crescent rolls for the top of the filling.
Brown meat. Saute onions. Drain off fat. Add next 8 ingredients. Mix well. Pour into large casserole dish. Top with bread crumbs. Bake at 350° for 30 to 45 minutes or until heated through. Serves 8 to 10.
Stir together flour, sugar, cocoa, soda and salt into an ungreased 8 x 8-inch baking dish. Add vanilla, margarine and vinegar. Over all pour 1 cup warm water and stir well but do not beat. Bake in same pan in which mixed at 350° for 30 minutes.
Stir together buttermilk, sugar, pecans, salt and margarine in a 4 or 5-quart dish. Cook in microwave on High 12 minutes. Stir at 4 minute intervals. Stir in soda until foamy. Cook on High 1 minute. Beat mixture until tacky. Drop by teaspoonfuls on sheet of foil. Store in airtight container.
Sprinkle gelatin over wine in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Combine sour cream and next 7 ingredients in container of electric blender. Process until smooth. Gradually add gelatin mixture. Pour mixture into a lightly greased 9-inch quiche dish. Cover and chill 8 hours. When ready to serve, invert spread onto serving platter. Sprinkle egg along outer edge of top to form a 2-inch border. Arrange a circle of green onions inside egg border. Fill center with caviar. Serve with water crackers. Yields 4 cups.
Mix all ingredients, except butter. Place in small casserole dish. Slice the butter and place on top of corn mixture.
Preheat oven to 375°. In a skillet or pan gently melt 1 tablespoon butter or margarine. Saute the mushrooms over medium heat until they are cooked. You may add optional vinegar. When mushrooms are done, put into a bowl leaving as much liquid as possible in the pan. Dredge the turkey fillet in the flour to which you've added pepper to taste. Shake fillet to loosen excess flour. Melt the other tablespoon of butter or margarine in pan. Add the turkey fillet and saute over relatively high heat about 3 minutes until it is cooked through. Pour the pan juices into a baking dish. Add the fillet and then spoon the mushrooms on top. Cover with grated cheese of your choice and place in preheated oven. Remove when the cheese has melted and serve. To make more than one portion, simply multiply ingredients by the number of desired serving.
Cream butter and sugar. Add eggs to butter and sugar. Mix 3 1/2 cup flour with soda; add flour mixture alternately with buttermilk. Stir in orange rind. Coat dates and nuts with reserved 1/2 cup flour and fold into cake batter. Bake in greased and floured 10 inch tube or bundt pan at 275° for 2 hours.