HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cheese until soft. Add sugar slowly. Beat in 1 egg at a time. Add flour, juice, vanilla and salt, then sour cream; beat well. Bake in buttered spring-form or 9 x 13-inch pan in a 350° oven for 1 hour or until top is browned to satisfaction. Add fruit filling on top when cooled, if desired.
Brown chicken lightly in oil. Add water, wine, soup and broccoli. Bring to a boil, separating broccoli. Stir in rice; cover. Remove from heat and let stand 5 minutes.
Mix together cake mix, melted butter, pecans and 1 egg. Press into a 9 x 13-inch greased pan. Mix together 2 eggs, cream cheese and box of sugar. Pour cream cheese mixture over cake mixture and bake at 350° for 35 to 40 minutes.
Melt butter and add onion soup mix. Can mix in a small amount of garlic powder if desired. Stir well. Pour mixture over broken pretzels and place on cookie sheet. Bake at 250°. Bake 10 minutes, then stir. Bake another 10 minutes, then stir. Bake 20 minutes and stir when removed from oven. Remove pretzels from tray and place in container.
Drain pineapple, reserving juice. Add water to juice to measure 1 1/4 cups; set aside. Pour butter into a greased 13 x 9 x 2 inch baking dish. Sprinkle with brown sugar, cranberries, and walnuts. Top with pineapple.
In large saucepan combine sugar, soda, buttermilk and salt. Cook over	high heat about 5 minutes. Stir often and scrape the bottom of pan. Mixture will form up; add butter or margarine and pecans. Over medium heat, continue cooking, stirring bottom and sides	of pan, until candy reaches soft ball stage. Remove from heat and cool about 2 minutes. Beat with spoon until thick and creamy. Drop from tablespoon onto sheet of paper; let cool. Makes about 20.
Lightly grease and flour a shallow square pan. Sift together flour, baking soda, salt and spices; set aside. Cream butter and sugar together until thoroughly blended. Add egg; beat until thoroughly blended. In a small bowl, combine applesauce and raisins. Add dry ingredients and applesauce-raisin mixture alternately to creamed mixture. Pour batter into prepared baking dish for 12 to 13 minutes or until toothpick comes out clean.
In skillet, cook bacon until crisp. Crumble and set aside. In the drippings, saute onion and green pepper until tender. Beat eggs and milk in large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a greased 13 x 9 baking dish. Bake, uncovered, at 350° for 35 to 45 minutes.
Mix together and spoon into greased muffin tins. Bake at 425° until golden brown. Makes about 12 muffins.
Sift together the dry ingredients. Add sugar, oil, eggs, buttermilk and vanilla. Beat until smooth. Stir in nuts and prunes. Pour into a 13 x 9-inch pan which has been greased. Bake in a 350° oven for 45 minutes to an hour. Cool slightly. Pierce cake with a fork and pour topping into cake.
Steam broccoli, carrots, cauliflower and celery until crisp-tender. Cool. Combine steamed vegetables, green pepper and green onion. Combine apple juice, vinegar and pepper. Pour over vegetables and mix well. Refrigerate overnight. Will keep up to 3 days.
Put dry rice in a casserole that has been sprayed with Pam. Saute the margarine and onion in a skillet until mixture is transparent. Pour the beef consomme over the dry rice. Add boiling water to the empty consomme can and dissolve 2 beef bouillon cubes in it. When dissolved, pour over the rice and mix together. Bake at 350° or 400° until all liquid is cooked out of rice, about 30 minutes.
Mix Jell-O with 1 quart hot water; dissolve and add cold water. Mix sugar with 1 quart hot water; dissolve and add cold water. Add to juice and water. Freeze. Thaw to slush or for 2 to 3 days or month in advance. Take out to slush; add ginger ale and sherbet.
Mix all except bean threads and chill. Before serving, mix salad with bean threads and salad dressing.
Grease a 1 1/2-quart casserole dish with butter or margarine. Mix sugar and cornstarch together. Mix corn and milk together. Add beaten eggs, cornstarch and sugar mixture all in a bowl. Pour into a casserole. Bake in a 350° oven for approximately 1 hour. Very good.
Cook spaghetti; rinse in cold water and drain. Mix together with other ingredients. Refrigerate overnight.
Soak gelatin in 1/3 cup boiling water*. Cool. Beat egg yolks; add sugar. Whip whipping cream and add vanilla. Beat egg whites. Mix egg yellows and gelatin. Add whipped cream and egg whites. Taste to see if sweet enough; add more sherry if needed. Pour into ladyfinger-lined bowl.
Dissolve Jell-O in 2 cups boiling water. Add 3 cups cold water. Stir in remaining ingredients. Put in a mold to congeal. Serves 16.
Mix all the ingredients with electric mixer for about five minutes. Bake in a casserole dish at 375° for 1 hour.
Mix pudding with milk; stir until smooth. Beat in Cool Whip; set aside. Line a 13 x 9-inch dish with crackers. Spread 1/2 pudding on crackers. Place another layer of crackers on top of pudding. Layer remaining pudding on top of graham crackers. Place another layer of crackers on top. Prepare frosting as directed on package and spread on top. Chill. Makes 15 to 18 servings.
Layer broccoli, chicken mixture (items 2 to 5) and bread crumbs. Bake in greased, uncovered, dish at 350° for 30 minutes.
Mix sugar and shortening well. Add egg yolks, one at a time. Add sour cream and flavoring; beat well. Add dry ingredients and beat 5 minutes. Fold in stiffly beaten egg whites. Bake in greased and floured tube pan for 1 hour and 30 minutes at 300° to 325°. Cool in pan 5 minutes.
Cook spaghetti until tender, drain and rinse in cold water. Chop and add vegetables. Combine and toss all ingredients. Let marinate overnight for best flavor.
Put all ingredients, except oleo, in rice cooker. Mix well. Place oleo on top. Cook until bell chimes.
Grease three 8-inch round cake pans. Dust with cocoa. Cream butter, cream cheese and sugar together until light and fluffy. Beat in eggs, 1 at a time. Blend in vanilla. Stir together flour, soda and salt. Add alternately with milk to creamed mix, blending thoroughly, beginning and ending with flour. Thoroughly blend in melted chocolate. Pour half of batter into the 3 pans; sprinkle the fudge pieces evenly over the batter and pour the remaining batter over the fudge pieces in the 3 pans. Bake in preheated 350° oven for 20 to 25 minutes or until tester comes clean. Cool 10 minutes in pan, then turn out on rack to cool. Frosting recipe follows.
Mix berries with 1/2 cup sugar. Set aside. Mix remaining sugar, flour and milk. Preheat oven to 350. Melt butter in 9 inch square pan. Drop flour mixture into pan. Top with berries. Bake for 45 minutes until golden brown.
Mix all together in freezer can and freeze as usual. I've tried this with crushed pineapple and Sprite! Doris.
In microwave, cook broccoli in packages (remove outer wrapper and puncture carton several times) on High for 7 minutes. Drain and place in a covered 2-quart casserole.
Brown chicken in butter and oil in large skillet until golden. Remove and set aside. Saute mushrooms and onions in drippings for 2 minutes. Add chicken, skin side up; sprinkle with salt and pepper. Add wine, cover and simmer 20 minutes or until chicken is tender. Serve at once over rice or noodles or refrigerate or freeze. Makes 6 servings.
Combine tuna, crumbs, celery, cheese and relish. Add mustard and lemon juice to mayonnaise; stir into tuna. Form into patties and broil 5 minutes on each side. Serve in hamburger buns. Makes 4 large or 6 medium sandwiches.
Mix Crisco and flour until like meal. Beat egg. Add vinegar and water. Add to flour mixture. Evenly roll out. Divide to freeze or put into aluminum pans.
Mix flour and sugar; add eggs, one at a time. Add margarine, buttermilk and vanilla. Pour into a 9-inch crust. Bake at 350° for 1 hour.
Stir and dissolve jello, sugar and hot water. Place into refrigerator until firm. Add pecans, pineapple, apple, orange and cranberries. Spray Pam on ring mold. Pour in mold and store in refrigerator.
Mix sugar, corn syrup and water; place in boiler over slow heat. Stir only until sugar is dissolved. Cook to hard ball stage. Beat egg whites until stiff. Add syrup slowly, still beating. Add vanilla. Beat until mixture thickens. Add nuts, coconut and colored cherries (optional).
Mix and shape into small balls. Place on ungreased cookie sheet. Flatten with fork. Bake 8 to 10 minutes at 325°.
Saute onions in butter. Cook rice in water for 5 minutes. Drain and mix with onions. Add cheese, half and half and pepper. Bake, covered, at 300° for 1 hour.
Combine egg and milk. Stir well. Set aside. Combine cheese, flour, salt, paprika and pepper; mix well. Rinse chicken and pat dry. Dip in egg mixture and dredge in flour mixture. Place chicken in a 12 x 8 x 2-inch baking dish. Pour butter over chicken. Bake at 350° for 1 hour or until tender.
Cream shortening, sugars, peanut butter and eggs. Add dry ingredients. Drop by spoonfuls onto cookie sheet. Press down with a fork. Bake at 375° for 8 to 10 minutes.
Mix ingredients with hands until forms a ball. Pat out flat on 9 x 13-inch ungreased cookie sheet. Bake at 325° for 30 to 45 minutes, until light brown around edges. Cool. Cut into squares.
Peel, slice and boil potatoes until tender. Drain and mash with margarine. Beat in sugar, flour, vanilla and lemon extract. Add eggs, one at a time, beating well after each. Add milk; beat well. Pour filling in pie shell and bake at 350° for 45 minutes or until done.
In a large skillet, break up and brown sausage. Add onion in the last few minutes; cook until clear. Add rice, broth and water. Stir in salt; bring to a boil. Cover; reduce heat to low. Cook for 30 minutes, or until all liquid is absorbed.
Mix first six ingredients. Layer shrimp and onions, crushing bay leaves and cloves over each layer. Pour oil mixture over shrimp. Marinate for 24 hours, turning after 12 hours.
Cook noodles as directed on package. Drain. Mix sour cream, 1/2 cup cheese, chives, salt, pepper and garlic. Stir margarine into hot noodles; stir in sour cream mixture. Arrange on warm platter; sprinkle with 1/4 cup cheese.
In a large heavy saucepan, melt butter and saute leeks, potatoes and onion, stirring often, until onion is tender. Cover and simmer for 15 minutes. Stir in stock and milk; cover and cook 5 minutes. Cool slightly; remove and puree vegetables. Return vegetables to soup; add cream and season with salt and pepper. Warm and serve garnished with chives.
Cook ground beef and onion. Drain and add tomato sauce. Cook the lasagna as directed on box. In a 9 x 13-inch dish, layer three times the lasagna, beef and cheese. Top the last layer with extra cheese. Bake at 350° for 20 to 30 minutes.
Mix all ingredients together	except	cornflakes and margarine in a casserole.	Cover with cornflakes;	drizzle on margarine.	Bake at 350° for 30 minutes.
*Use nutmeg, allspice, cinnamon and cloves, in that order.
Beat egg until light and fluffy. Beat in melted butter, powdered sugar, salt and brandy flavoring. Beat whipping cream until stiff. Gently fold into the first mixture. Cover and chill until ready to serve. Stir before spooning on pudding.
Shred potatoes, rinse thoroughly and drain well, then mix with onion in a micro-safe 9-inch pie plate. Cover with wax paper and microwave on High 6 to 7 minutes, stirring once, until potatoes are tender. Combine eggs, milk, salt and pepper; beat well. Now add green pepper and tomato and pour all over the potatoes. Mix lightly, cover with wax paper and microwave on High for 2 minutes. Stir to move cooked edges to the center. Cover and microwave on High 2 to 3 minutes until center is almost set, rotating dish once and sprinkling cheese at rotation time. Let stand a few minutes. Cut into wedges, serve and enjoy.
Cut bacon or turkey bacon slices into thirds. Wrap bacon around bread stick and cook in microwave. Check after 5 or 6 minutes to see if bacon is crisp. If not, continue to microwave until crisp. Remove bread sticks from microwave and roll in Parmesan cheese.
Combine cake mix, melted butter and egg. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Place the marshmallows on top and return to oven about 3 minutes or until marshmallows puff up. Melt the chips, syrup and butter. Add vanilla. Pour this over the peanuts and Rice Krispies. Then spread over marshmallows. Refrigerate, then cut into bars.
Cook rice as box directions. Mix with cooked broccoli, soup, milk and other ingredients. Bake 30 minutes at 350° in covered casserole dish.
Sift flour with salt. Cut shortening into flour. Beat the egg with 5 tablespoons water. Add to flour mixture. Use remainder of water, if necessary. Makes 3 pie shells.
Beat cheese until smooth. Add sugar, flour and eggs; beat smooth. Stir in vanilla, salt and nutmeg with lemon juice. Turn into crust. Bake for 45 to 50 minutes at 350°.
Cut off tops of peppers and remove seeds. Saute meat, onion and garlic; drain. Add seasonings and potato and cook until potatoes are thawed. Add egg and mix. Spoon mixture into peppers. Place in a baking dish. Pour juice over peppers. Bake for 45 minutes at 400°, until peppers are tender.
Mix together flour, sugar, cinnamon and egg until crumbly. Reserve 1 cup for topping. Dissolve baking soda in milk and add to crumbled mixture, stirring until blended. Grease a 9 x 13 inch pan. Put batter in pan and add reserved crumbs for topping. Bake at 350° for 35 minutes or until brown.
Mix pudding and milk. Fold in Cool Whip. Layer crackers in a 9 x 13-inch pan, then the mix, then crackers and then mix. Top with crackers. Soften frosting in microwave. Pour over crackers. Let set overnight.
On about a 12 to 14-inch serving plate or platter, spread bean dip to about 3/8-inch thickness. Carefully spread avocado dip on bean dip to within 3/4 inch of edges. Spoon sour cream on avocado dip to within 3/4 inch of previous edge. Continue layering Cheddar cheese, Brick cheese, onions, tomato and finish in the center with olives. Cover and chill.
Grind in food chopper the pecans and garlic and all hard cheese. Mix with salad dressing and cream cheese (best by hand). Roll into logs and roll logs in paprika. Let cool and set back and enjoy.
Stir margarine, Karo and 1/2 of the sugar in pan and boil until bubbly. Remove and add rest of sugar. Knead until smooth. Any flavoring can be added such as mint, anise, butternut, etc. Add flavoring before kneading. Shape as desired.
In a large skillet, cook meat and garlic until meat is no longer pink; drain off fat. Stir in drained pinto beans, taco sauce and chili powder. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes.
Mix all ingredients well and put into ungreased muffin tins. Fill about 2/3 full. Bake at 400° for 20 minutes.
Mix together sour cream, salt, pepper, cream of celery soup, Cheddar soup and milk. Stir in onions and potatoes. Pour into greased 9 x 13-inch casserole dish and sprinkle cheese on top. Bake, uncovered, 1 1/2 hours at 325°. Serves 10 to 12.
Saute mushrooms in butter; add salt, pepper, chicken, undiluted soup and sour cream. Mix well. Drain noodles. Arrange in layers with chicken mixture in baking dish. Sprinkle liberally with Parmesan cheese. Bake at 350° for 25 to 40 minutes. Add chicken broth if mixture is too thick.
Cut steak into strips. Layer vegetables and steak in greased dish. Add the next 3 ingredients. Bake at 350° for 1 hour.
Mix all ingredients together. Roll into balls and then press down with fork. Bake at 350° until light golden brown.
Slice strawberries and mix with glaze. Pour in graham cracker crust. Top with cool whip. Refrigerate 1 hour.
Heat oil in large pot. Add tortellini and onion and brown over high heat, stirring often, 1 to 2 minutes, until tortellini is nicely browned. Add tomatoes, tomato juice, green beans, mushrooms, potato, parsnip, corn, garlic, basil, salt and pepper. Cover and cook for 10 minutes or until veggies are crisp-tender.
Boil chicken; let cool. Saute onions, celery and green peppers in a large skillet with margarine. Add Velveeta and soups; do not add water! Let simmer on low. Boil spaghetti. Bone chicken and add to soup mixture. Serve over spaghetti.
Cook sweetened strawberries over low heat. Mix flour with water; stir in boiling strawberries. Bake 2 pie shells. Slice bananas and cover bottom of shell. Add strawberries, then top with cream cheese mixture. Keep in refrigerator.
Combine mashed potato and egg yolk, stirring until well blended. Stir in cheese, green pepper, green onions and celery salt. Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form. Gently fold egg whites into potato mixture. Spoon mixture into a 1 1/2-quart casserole dish coated with vegetable cooking spray. Sprinkle paprika evenly over top of casserole and bake at 375° for 25 to 30 minutes. Serve immediately.
Arrange border of cooked noodles in a greased dish. Center with tuna fish and sprinkle with onion and egg. Blend soup, sauce, salt and pepper and pour over fish. Sprinkle cheese over top. Bake 30 minutes at 350°. Serves 6.
In 1-quart saucepan, heat together butter and brown sugar over low heat, stirring constantly, until sugar melts. Blend in milk and cool. Gradually beat in sugar until spreading consistency. Add milk. Frost 13 x 9-inch loaf pan.
Preheat oven to 350°. Combine all ingredients in large bowl. Mix well. Pour into three 8-inch cake pans and bake about 35 minutes or until golden brown. Cool on wire racks. For a moister cake, freeze before icing.
Bring milk, water, margarine and salt to boil in medium saucepan. Add 4 slices of the cheese; stir until completely melted. Return to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir. Garnish with remaining 2 cheese slices.
Sift together, flour, baking powder and salt. Cream together, shortening and sugar, added gradually. Beat in one egg, continue beating 1 minute. Combine buttermilk and vanilla; add alternately with dry ingredients to creamed mix. Fold in marshmallows and chocolate bits. Spread in greased 9 x 13-inch pan. Combine butter, brown sugar, nuts; sprinkle over batter and bake at 350° for 40 to 45 minutes. Serve from pan with ice cream or whipped cream.
Saute onion in butter until limp. Place onion in saucepan with carrots, celery and chicken broth; cover and simmer 15 minutes. Transfer mixture to blender; add salt and pepper. Cover and whirl a few seconds. Add the half and half or milk; blend again until smooth. Reheat soup, but do not boil. May also be chilled and served cold. Good served in mugs. Serves 4.
In a 1 1/2-quart casserole dish combine boiling water and margarine or butter. Stir until melted. Stir in brown rice, wild rice, onion, salt and pepper. Cover. Bake at 375° for 60 minutes, stirring once. Stir in carrot and frozen peas. Cover and bake 10 minutes more or until rice is tender. Sprinkle nuts on top. Makes 4 to 6 side-dish servings.
Add onions, carrots, bay leaf, peppercorns and parsley to the broth. Simmer for 10 minutes; strain. Melt 1/4 cup butter in saucepan; stir in the flour. Add the first mixture slowly, stirring all the while, then cook, stirring until smooth. Add the cream; cook until thickened, then fold in the chicken and eggs. Heat thoroughly. Add salt and pepper to taste. Serve in rice ring.
Mix all ingredients together and press 1/2 of mixture into a 9 x 14-inch pan (floured and greased). Bake at 350° for 10 minutes.
Blend peanut butter, jelly and milk with mixer on medium speed until well blended. Fold in Cool Whip. Mix well. Pour into Oreo crust. Freeze overnight.
Beat milk and pudding until thick. Add Cool Whip and blend well. Place a layer of graham crackers in a 9 x 12-inch pan. Pour mixture over crackers. Add another layer gently over the pudding, forming the top of the cake. Spread icing on these crackers. Best when refrigerated overnight.
Brown ground beef and onion, drain. Mix all ingredients and bake in 9 x 13-inch pan for 1 hour at 350°. Top with Mozzarella cheese on the last 1/2 hour and cover.
Sprinkle dry jello over cottage cheese and stir. Add drained fruit and stir again. Fold in Cool Whip. Chill before serving. If salad seems a little dry, add more Cool Whip.
Mix soup, sour cream, chilies and onions to your taste in a pan and heat. Grate cheese and set aside. Dip tortillas in hot grease; place on paper towels and blot. Place some of soup mixture on bottom of pan to prevent sticking. Put some of mixture in tortillas and roll. Pour remaining on top along with cheese. Put in oven at 350° and heat until onion is done.
Mix all together and pour into greased and floured pan. Bake at 350° until done.
Beat together eggs, sugar and oil. Add flour, dates and pecan halves. Mix well together. Pour into greased and floured pan, 9 x 5 x 3-inches. Place in cold oven. Turn to 300° and bake for 1 1/2 to 2 hours or until firm in the middle. Cool before removing from pan. Use very sharp knife to slice. Wrap in foil. Freezes well.
Preheat oven to 500°. In an iron skillet, place roast and prepare in the following manner.
Preheat oven to 350°. In a large bowl, mix together flour and sugar; add the remaining ingredients and mix well. Pour mixture into an ungreased 9 x 13-inch baking dish. Bake for 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely before topping. Serve topped with fresh, canned or frozen fruit, confectioners sugar or cream cheese frosting.
Heat wok. Add oil, heat and add ginger and garlic. Stir-fry for 1 minute, then add chicken and stir for another two minutes until chicken begins to turn white. Add celery and stir for another minute.
Mix Cool Whip and sour cream together. Stir in dry Jell-O. Fold in oranges or pineapple. Add pecans and marshmallows. Chill before serving.
Beat above ingredients 20 minutes (mixer only). Then add 1 tablespoon celery seed and 2/3 cup vinegar. Beat into mixture lightly.
Boil berries for 10 minutes. Remove from stove. Add 1/4 cup lemon juice. Cook additional 3 minutes. Place in shallow pan overnight. In the morning, heat and put in jars and freeze.
Cook carrots in enough water to cover them until crisp and tender, about 10 minutes. Drain. Melt butter in saucepan. Add carrots. Sprinkle sugar and nutmeg. Cook, stirring occasionally for 5 minutes.
Place bread in 13 x 9-inch baking dish. Combine eggs, milk, orange juice, vanilla and salt; beat well. Pour over bread slices; turn slices to coat evenly. Sprinkle with a little grated orange rind. Cover and refrigerate overnight.
Bake chicken chunks according to package directions. Meanwhile, in a medium saucepan, bring 1 cup water to boiling. Stir in rice. Remove pan from heat. Cover and let stand for 5 minutes.
In covered saucepan, heat Brussels sprouts, water and bouillon to boiling. Reduce heat; cook 5 minutes. Add onion rings; cook, uncovered, until onions are tender, about 5 minutes more. Makes 3 servings.
Spread thawed hash browns in greased pan. Mix 1/2 cup melted margarine, cheese, sour cream and soup. Pour and spread on top of potatoes. Top with cracker crumbs and drizzle other 1/2 cup of melted margarine over crackers. Bake at 350° for 45 minutes.
Clean, cut and boil potatoes. Mash potatoes, adding milk and margarine to consistency desired. Cook lasagne noodles; drain. Saute onions in butter; drain. In a 9 x 13-inch casserole dish, layer noodles, potatoes, onions and cheese, ending with cheese on top. Bake at 350° for 1/2 hour.
Brown hamburg. Add taco mix. Let cool. Mix cream cheese and sour cream with taco mix. In glass pan, layer cream cheese mixture, browned meat, peppers, onions, tomatoes and lettuce. Sprinkle with Mozzarella and Cheddar cheese.
Mix flour, baking powder, salt, pudding, margarine, milk and egg. Beat 2 minutes. Pour into pan. Arrange over batter, sliced peaches. Save juice. Mix cream cheese, 1/2 cup sugar and peach juice at medium speed. Spoon over top of peaches. Sprinkle cinnamon and 1 tablespoon sugar over top. Bake at 350° for 30 to 35 minutes until golden brown. Refrigerate when cool. Use pie pan. Can double recipe in 9 x 12-inch pan.
Combine cake mix, Cool Whip and egg. Mix well. Drop by teaspoon into powdered sugar; coat. Bake at 350° for 10 minutes on greased cookie sheet.