HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut margarine into flour until mixture is crumbly. Press into bottom of 13 x 9 x 2-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese and powdered sugar until smooth. Fold in Cool Whip, reserving about 1/3 to smooth over cooled pastry. Combine pudding mix and add milk. Beat until smooth and thickened. Add lemon juice. Spread over cream cheese mixture. Spread reserved Cool Whip over top.
Core and seed bell peppers; cut into cubes and put in blender to combine with sugar and vinegar. With blender running, drop in jalapeno pepper and process until pureed. Add cranberries and combine. Transfer to a large saucepan. Add water. Bring to a boil and cook over a medium heat until mixture thickens. Pour into jars. Spread cream cheese on crackers. Add a spoon of the sauce. This will keep indefinitely if sealed and stored properly.
Prepare potatoes and let cool.	Dissolve yeast in 1 cup lukewarm water; set aside. Take 1 1/2 cups warm water and shortening; dissolve in large bowl. Add eggs, sugar, salt, yeast and mix together. Add flour and knead for 5 minutes on floured board. Refrigerate for 8 hours. Roll out and let rise for 3 to 4 hours in warm dry place. Bake at 400° for 10 to 12 minutes or until golden brown.
Mix ingredients in blender. Delicious over fresh fruit or green salad. Yield: approximately 2 cups.
Preheat the oven to 350°. Combine first 3 ingredients and mix well. Stir in frosting mix. Drop by rounded teaspoonfuls 1-inch apart on ungreased cookie sheet. Press a star into each drop. Bake 8 to 10 minutes until golden brown. Cool 2 to 3 minutes. Remove from cookie sheet. Makes about 3 dozen.
Preheat oven to 300°. Spread peanuts in one layer on a cookie sheet. Heat slowly for 30 to 45 minutes. Stir peanuts often while heating. Check on brownness from time to time by removing the skins from a few nuts.
Mix Tang as directed; then add milk and ice cream. Blend together and pour into serving glasses.
Mix all ingredients well. Pour into oiled skillet with corn meal. Bake 20 to 25 minutes or until light brown on top at 375°.
Cream butter or margarine until soft. Add honey, maple syrup and eggs. Blend. Sift flour with salt and soda. Add to first mixture. Mix well. Add nuts, chocolate pieces and vanilla and mix. Drop by half teaspoonfuls onto lightly greased baking sheets. Bake in 350° oven for 15 to 20 minutes, or until lightly browned. Remove to rack to cool completely. Yields about 10 dozen.
Beat egg and add milk, mixing well. Wash chicken. Dip each piece into milk mixture. Roll each piece in flour seasoned with salt, pepper and paprika. Fry in oil and butter approximately 7 to 10 minutes per side or until tender.
Put eggs through an egg slicer, then chop the slices up thoroughly. Mix the chopped egg with the mayonnaise, mustard, Worcestershire sauce, Lawry's and salt and pepper. Crumble the bacon into medium-sized bits and mix with other ingredients. Refrigerate and allow to sit for about 4 hours for flavors to blend well. Serves 4.
Combine shortening, sugar and eggs. Sift flour, cream of tartar and soda together and add to creamed mixture. Roll into balls the size of small walnuts. Roll in mixture of sugar and cinnamon and place 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft. Cookies will puff up at first, then flatten out. Bake at 400° for 8 to 10 minutes.
Mix gelatin and sugar; add water. Place over boiling water and stir until gelatin is dissolved. Remove from heat. Add pineapple and fold. Chill until mixture molds slightly. Add egg whites. Beat with mixer until mixture holds shape. Place in mold and chill until firm. Makes 8 servings, 86 calories per serving.
Add melted butter to bread cubes and toss well. In buttered 9 x 13 casserole, layer the ingredients in the following order: 1/2 bread cubes, 1/2 cheese, 1/2 broccoli, ham, broccoli, cheese and bread cubes. Beat eggs and milk thoroughly with seasonings. Pour over all layers. Refrigerate at least 2 hours or overnight. Bake at 350° for 1 hour, until puffy and nicely brown.
Heat grape juice. Mix 1 cup sugar, cornstarch, flour, salt and eggs.	Slowly	add water and stir.	Add to juice slowly. Stir and cook until thickened. Cool slightly. Pour filling into pie shell. Beat egg whites and remaining sugar until stiff peaks form. Spread meringue over filling. Bake at 325° until meringue is brown. This	is great served in miniature tart shells with a dot of Cool Whip for garnish.
Stir together the flour, baking soda, cinnamon, ginger and nutmeg. In a large mixer bowl, beat butter or margarine until softened. Add sugar; beat until fluffy. Add egg, molasses, water and peel; beat well. Gradually add flour mixture, beating until well mixed. Cover and chill about 2 hours, or until easy to handle. Roll dough 1/8-inch thick. Cut with cookie cutters. Place on an ungreased cookie sheet. Bake at 375° for about 8 minutes, or until done. Remove and cool. With a decorating bag and writing tip, pipe on design with Lace Icing. Makes 100.
Beat butter, sugar and eggs for 10 minutes; add yogurt, baking soda, baking powder and vanilla. Beat for 5 minutes. Add Cream of Wheat until it disappears. Pour in greased pan; bake in 350° oven for 30 to 35 minutes until a golden brown. Pour cool syrup over cake while warm. Let stand until cool. Cut diagonally.
Cut chicken into 1-inch chunks. Toss chicken with olive or salad oil, oregano and 1 teaspoon salt. Peel cucumber; cut lengthwise and scrape out seeds. Coarsely shred on paper towel. Press to remove liquid. Mix cucumber, yogurt and 1/2 teaspoon salt. Cook chicken (about 5 minutes). In drippings, cook onions until tender. Fill pita with cucumber mixture, chicken, onions, lettuce and tomato.
Preheat oven to 350°. Grease well a 9-inch round layer cake pan. Sift flour, baking powder and salt. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating by hand just until combined. Turn into pan. Sprinkle berries on top, then sprinkle with the 2 tablespoons sugar. Bake 55 minutes. Cool in pan 5 to 10 minutes.
Preheat the oven to 350°. Spread the goat cheese on the focaccia. Drizzle with 4 tablespoons of the olive oil and season with salt and pepper. Put the focaccia on a baking sheet and bake until the cheese begins to melt and the bread is lightly toasted, about 10 minutes. Remove from the oven and set aside.
Cream oleo and sugar; add eggs, one at a time. Beat well. Add flour, vanilla and almond extract and mix well. Spread 2/3 of batter in 9 x 14-inch greased pan. Spread on filling. Spoon rest of ingredients over filling here and there. Bake at 350° for 45 minutes. Cool and cut in squares.
Mix all ingredients together. Form into firm balls. (If dumpling does not hold shape, add a little flour.) Drop into a kettle of boiling water and boil 10 to 12 minutes, depending upon the size.
Sift together first 5 ingredients. Add eggs, Wesson oil and vanilla. Mix ingredients on low speed. Fold in remaining ingredients. Grease 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch). Pour in batter and let set in pans for 20 minutes. Bake at 350° for 45 to 55 minutes.
In 13 x 9 x 2-inch pan, add ground beef and sauce. Let cook for about 20 minutes. Boil shells, drain then mix with the beef and sauce, top with sour cream then sprinkle with Mozzarella cheese. Bake at 350° until cheese melts.
Brown onion and water chestnuts in hot bacon fat. Drain beans, saving 1 cup liquid. Mix liquid with rest of ingredients and add to onion. Cook and stir until it boils. Add beans and crumbled bacon. Heat well. Serve.
Mix all ingredients together and pour into unbaked pie shell. Bake at 300° for 50 minutes or until done.
Combine flour, baking soda and salt. Beat butter, sugar, brown sugar and vanilla in large bowl. Add eggs, one at a time, beating after each. Gradually add flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheet. Preheat oven to 375° and bake 9 to 11 minutes. Let cool.
Blend all ingredients in a bowl. Cover and refrigerate at least 2 hours. Thin with vinegar if necessary. Very good with crisp, raw vegetables.
Wash, then steam broccoli (only a few minutes). Chop broccoli into bite size pieces. Mix soup and mayonnaise together. Stir mayonnaise mixture into broccoli. Sprinkle cheese on top. Crunch crackers and place around edges of bowl. Sprinkle almonds on top. Make a day ahead for better flavor. Bake at 350° until bubbly, 15 to 25 minutes.
Sort and wash beans. Cover with water and let soak overnight. Add salt pork to beans. Cook 1 hour. Stir in all other ingredients, except sausage and rice. Brown sausage in skillet. Drain grease. Add to beans and cook 1 1/2 hours. Serve over rice.
Stir sugar, water and flour and cook until thick. Add jello while still hot. Mix well. Stir in strawberries. Pour into baked pie shell. Cover and put into refrigerator for 4 to 8 hours. Serve plain or with Cool Whip with a whole berry on top of each slice.
Beat egg, add milk. Dip oysters in flour mixed with garlic salt, then in egg and milk, then in crackers. Fry in deep fat, or saute in butter until golden brown.
Sift flour, sugar and soda together. Cut shortening into dry ingredients until mixture resembles small peas. Make a hole in center and add egg, vanilla and milk. Mix well. Turn on to a floured board and knead until smooth. Roll out very thin and cut into desired shapes. Bake in hot oven (400°) until golden brown.
Cream shortening, peanut butter and sugars. Add flour, soda and salt. Add egg, milk and vanilla; stir well. Shape into balls the size of a walnut. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven; place chocolate star on top of each cookie and press down. Bake for 2 to 5 minutes longer. Yields 4 dozen.
Separate eggs. Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff. Set aside. Add water, almond extract and yolks. Beat well with electric mixer. Add sugar, a little at a time, continuing to beat with mixer. Stir in flour with a spoon. Fold beaten whites into yolk mixture. Grease and flour tube cake pan. Bake 1 hour at 325°.
Chill Pet milk until icy cold. With mixer, beat milk until fluffy. Mix Jell-O, sugar and hot water; cool. Mix whipped Pet milk and Jell-O mixture together and pour into graham cracker crust. Chill.
In advance, combine pineapple juice and coconut cream into bowl. Mix well. Cover and chill.
Preheat oven to 350°. Beat egg whites until stiff. Add pinch of salt and sugar; beat until stiff. Add chopped pecans and chocolate chips. Spoon onto cookie sheet. Cover with aluminum foil. Put in oven and turn off. Leave at least 4 to 5 hours.
In food processor, put cauliflower, broccoli and onion. Mix well. In a pouring bowl, add garlic salt and as much mayonnaise as you like. Let set overnight in refrigerator.
Add first 4 ingredients together in a large bowl. Mix soup and mayo together and pour over chicken mixture. Just before serving, add grapes and Chinese noodles. Serve on lettuce leaves with garnish.
Mix hamburger, tomato sauce, egg, salt, pepper, garlic powder, onions and soda crackers together in large mixing bowl with your hands until well mixed. Spray a 9 x 13-inch pan. Pat meat loaf gently into pan. With ketchup, make a grid design on top of meat loaf. Then sprinkle parsley over top. Bake at 350° for 1 1/2 to 2 hours. Serves 8.
Saute onions and celery. Mix in other ingredients. Season with salt and pepper. Pour into buttered 9 x 13-inch casserole. Bake for 45 minutes at 375°.
In saucepan, melt margarine; add brown sugar and cook just to first bubble, then take off heat and cool. Add eggs and vanilla. Mix dry ingredients and add to sugar mixture with nuts. Bake in a 9-inch square pan at 350° for 35 to 40 minutes. Cool and cut into squares.
Mix ingredients. Bake in 13 x 9 x 2-inch pan, well-greased. Bake at 350° for approximately 40 to 45 minutes. Test for doneness.
Mix and put in baking dish (9 x 13-inch). Put 2 cups crushed corn flakes on top with melted margarine. Bake at 350° for 45 minutes.
First crush Oreos and lay aside. Then cream butter, cream cheese and sugar. In another bowl, mix milk and pudding; allow to set. Fold in Cool Whip to pudding, then blend in pudding with cream cheese mixture. In the bottom of a flower pot or sand bucket, layer cookies, pudding, cookies, pudding, cookies, pudding and cookies. For fun, add plastic silk flowers and serve with a shovel or spade.
Dissolve gelatin and sugar in boiling water. Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice to measure 1 cup. Stir in lemon juice. Stir juice mixture into gelatin mixture; chill until consistency of unbeaten egg whites.
Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. In this order, add salad oil, egg yolks, water and flavoring. Beat until satin smooth. Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue or angel cake). Pour egg yolk batter in thin stream over entire surface of egg whites, gently folding and cutting down, across, bottom, up the side and over, just until blended. Fold in nuts. Bake in ungreased 10-inch tube pan in slow oven (325°) for 55 minutes; increase heat to 350° and bake 10 to 15 minutes more. Invert pan; let cool thoroughly. Frost cooled cake with Golden Butter Frosting.
Combine soup, oleo, milk, salt and pepper. Place sliced potatoes, onions and mixed ingredients in layers in casserole dish. Top with grated cheese. Bake uncovered at 350°. Makes 6 servings.
Bake a pan of 9 x 13 brownies according to package directions and cool. Stir together peanut butter, powdered sugar, cream cheese and 1 Cool Whip. Spread over brownies. Top with another Cool Whip and add chocolate and peanut butter chips, if desired.
Mix all together and shape into patties; roll them in bread crumbs. Saute over low heat about 5 minutes, turning now and then. These freeze well and are good!
Cook raisins in enough water so you will have 3/4 cup raisin water when done. Mix sugar, eggs, salt, melted butter, soda, baking powder, vanilla and raisin water. Fold in raisins and flour. Drop by teaspoons onto greased and floured cookie sheet. Bake for 10 to 12 minutes at 350°. Ovens vary; check at 8 minutes.
Cook noodles. Blend soups, sour cream and all ingredients except cheese in bowl. Spread 1/4 chicken mixture in a 9 x 13-inch pan. Alternate layers of noodles, chicken and cheese two times, ending with cheese. Cook at 350° for 40 to 45 minutes.
Carefully scoop avocado from shell and dice meat. Combine all ingredients in a large bowl. Spoon salad into avocado shells to serve. Serves 6.
In small mixer bowl, beat cheese until fluffy. Stir in remaining ingredients; mix well. Chill. Serve with assorted fresh vegetables or crackers. Refrigerate leftovers. Makes about 3 cups.
Heat oven to 425°. Mix water, garlic and baking mix to form dough. Form into a 10-inch circle on ungreased cookie sheet. Brush circle with margarine. Sprinkle with seeds; press into dough. Cut circle into 12 wedges. Bake until golden brown, 12 to 15 minutes. Makes 12 servings.
Beat the eggs until foamy. Mix in all other ingredients. Pour into unbaked pie shell. Bake at 325° for 45 minutes. May be served warm or with ice cream or refrigerate.
Chop all vegetables fine including celery leaves. Use all juices. Mix well and refrigerate. This is great on sandwiches and salads.
Core apples, leaving small plug in blossom end. Peel skin 1-inch from top. Combine sugar, nuts and cinnamon. Fill apples with mixture. Arrange apples in 8-inch square dish. Dot with butter and sprinkle with water. Cover with plastic wrap. Cook on High for 11 to 13 minutes. After cooking, release plastic wrap. Let stand, covered, 5 minutes. Serve warm or chilled, spooning sauce over apples.
Blend ice cream and pumpkin. Add pudding mix, cinnamon and spices. Fold together as quickly and lightly as possible to prevent ice cream from becoming too soft. Pour into prepared baked crust and chill at least 8 hours or overnight. Garnish with whipped cream before serving.
Brown ground beef in a large skillet; salt. Cover with celery, onion, pepper, vegetables and potatoes. Cover all with cabbage. Mix broth and soy sauce; pour over all. Cover. Heat; reduce temperature to low and cook about 15 minutes, or until potatoes are tender. Remove from heat; sprinkle noodles over the top.
Brown fillets in unsalted butter, making sure they are brown on all sides. Remove from skillet and let cool on wire rack. Saute mushrooms in pan drippings. Flatten the dough from one package of crescent rolls. Using a cup, cut 8 circles. Flatten the second package of dough and cut into strips approximately 1 1/2 inches wide. Place each fillet on a circle and top with 1/4 of the mushrooms and another circle. Then, using the strips around the sides, carefully seal the steaks by pinching together the edges of the dough circles and the strips. (This may be done several hours ahead and refrigerated, covered, until 30 minutes before cooking time.) Mix the beaten egg and milk and brush on all sides of each encased fillet. Bake in preheated 450° oven for 15 minutes. Serve with Madeira sauce.
Combine tomatoes, seasoning and cut pieces of ham and sausage. Mix cooked rice into mixture with fork. Add green onions and parsley. Cook on low heat for 10 minutes.
Mix and pour into well-greased pan. Bake at 350° for 25 minutes.
Make dough and cover in bowl. This will keep in refrigerator at least 2 weeks.
Beat egg in small saucepan. Add milk and cornstarch; cook and stir until thickened. Take off burner and add remaining ingredients.
Grease a 9 x 1 1/4-inch pie plate. Beat all ingredients until smooth, 1 minute with hand mixer; beat on high. Pour into plate. Bake in preheated 350° oven for about 30 minutes or until knife inserted in center comes out clean.
In a large bowl, combine first 5 ingredients; add eggs and oil. Stir only until dry ingredients are moistened. Stir in vanilla, 3/4 cup pecans, bananas and pineapple. Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let cool in pans for 10 minutes before trying to remove. Invert on wire racks and let cool completely. Spread Cream Cheese Frosting between layers, around sides and on top; sprinkle top with 1/2 cup chopped pecans.
Sift flour, sugar, salt, cream of tartar and baking soda. Cut shortening into dry mixture. Add milk to make soft dough. Roll out about 1/4-inch thick and spread with butter, then brown sugar. Roll up as for jelly roll; slice. Place in greased muffin pans. Add 1/2 teaspoon jelly or jam on top of each muffin. Bake at 350° for 12 to 15 minutes.
Prepare noodles as directed. In 3-quart saucepan, over medium heat, cook celery and onion in oil until tender. Stir in undiluted soup, milk and mayonnaise. Drain noodles. Add tuna and tomato chunks to saucepan and toss to coat. Spoon mixture into deep 2-quart casserole.
Beat the eggs with the flour until well beaten. Add the Eagle Brand milk, sugar, salt and vanilla. Any drained fruit (canned) or fresh fruit can be added. Pour mixture into 1-gallon ice cream freezer. Add milk to fill container about 80% full. Freeze as usual.
Preheat oven to 350°. In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 45 minutes or until done. Makes about 6 servings.
Preheat oil several inches deep in deep fat fryer or electric skillet to 375°. Beat eggs; add milk. Sift dry ingredients together. Stir milk and egg mixture into flour; beat until smooth. Pour mixture into funnel with finger covering hole. Hold over hot oil and let it swirl into the oil making zigzag motions. Cook until golden. Drain on paper towels. Dust with powdered sugar.
Rub each potato thoroughly with the 1 tablespoon oil. Bake until done. While potatoes cook, whisk remaining ingredients in small bowl until well blended. Arrange cooked potatoes on platter or plate with rim. Potatoes must touch bottom. Make single layer only. Open each potato by plunging a fork in and twisting. Pour dressing over all and serve. Makes 6 servings.
Preheat oven to 400°. Blend cottage cheese, egg, milk and oil in processor or by hand. Sift together dry ingredients and combine with cottage cheese mixture. Turn out on a floured board and knead until smooth. Shape into 8 to 10 rolls and place on greased baking sheet. Brush each roll with the undiluted egg yolk and slash the top with a sharp knife. Sprinkle the tops with the poppy seed or caraway seed. Bake 20 to 22 minutes until golden brown. Serve warm.
Mix cake according to instructions on box. Bake in 13 x 9-inch pan. Mix cream of coconut and sweetened milk. Have it ready to pour over cake when it gets done. Take a toothpick and punch cake full of holes. Then put Cool Whip and frozen coconut.
Mix the first 4 ingredients together; heat to lukewarm. Let cool. Dissolve yeast in 1/4 cup water. Add 1/2 teaspoon sugar to this mixture. When cool, mix yeast, eggs and flour (with soda and baking powder already added). Make out and let rise (about 3 hours in "these air-conditioned houses," Hortense says). Bake in oven at 400°.
Dissolve yeast in warm water. Mix dry ingredients; cut in shortening. Add milk and yeast. Roll out dough and cut into desired size. Bake at 450° for 18 minutes.
Mix all ingredients together and place in a greased baking dish. Bake for 45 minutes at 350°. Cut into squares and serve.
Arrange chicken on top of broccoli in greased large casserole. Combine curry, soup, mayonnaise and lemon juice. Spread over chicken. Combine crumbs and melted butter and sprinkle on top. Bake at 350° for 30 to 40 minutes. Good served with rice.
Cook sugar, margarine and Milnot on medium heat. When it just starts to boil, time 5 minutes. Take off heat and stir in peanut butter, marshmallows and vanilla. Pour in a buttered pan. Let cool. Cut in squares.
Cook all ingredients over medium heat, stirring often, until thickened. Serve immediately over ice cream or dessert of your choice.
Heat oven to 400°. Lightly grease bottom of muffin pan. Can use paper baking cups. Beat egg. Stir in remaining ingredients, except for blueberries, until good and moist. Add blueberries. Spoon batter evenly into cups. Bake 15 to 18 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
Combine confectioners sugar, vanilla, butter and egg. Beat together for 10 minutes. Spread mixture in bottom of crust. Peel and slice bananas. Place on creamed layer. Spread pineapple over bananas. Cover with Cool Whip. Sprinkle with nuts and cherries. Chill for 4 hours.
Cream butter and sugar. Add egg yolks and vanilla. Next, add sour milk followed by the dry ingredients. Roll nuts in a little flour, and add to batter. Fold in beaten egg whites. Add bananas. Bake at 325° for 25 minutes. Increase to 350° and bake for 20 more minutes, or until done in center. When cool, frost with butter cream frosting.
Spray nonstick pan with Pam on medium-high heat. Lightly brown fish on both sides (approximately 1 minute each side). Add carrot juice and ginger juice; let fish poach for 5 to 10 minutes. Season to taste with salt and pepper. Garnish with paprika.
Cut beef into bite-sized pieces and cook in soup kettle until brown. Cover meat with bouillon and add onion, Worcestershire sauce, chili powder, bay leaves and tomatoes. Cover and simmer an hour. Add carrots and cook 20 minutes. Add potatoes and corn. Simmer until potatoes are tender.
Add all ingredients together. Mix all together. Bake at 350° 1 1/2 hours.
Mix all the ingredients. Chill the dough. It is easier to handle if the dough is divided into 4 pieces and then chill wrapped in wax paper. Roll the dough out to a thickness of about 1/4-inch on a well floured board. Use cookie cutters to make gingerbread men or other shapes. Bake in a preheated oven to 350° for 8 to 15 minutes. Cookies are done when they begin to turn deep brown.
Place the cream cheese in a bowl and cream well until soft and smooth. Combine milk and lemon juice. Then gradually add to cream cheese. Fold in sour cream. Place small cups and refrigerate garnish with cherry pie filling and sprinkle mixture of graham cracker crumbs and butter.