HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese, margarine and sugar; mix until well blended. Blend in egg and vanilla. Add combined dry ingredients; mix well. Stir in chocolate chips and nuts. Spread in greased 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Cool, cut into bars. Makes approximately 2 dozen.
The day before, mix the drained pineapple and marshmallows together. Refrigerate.
Press softened cream cheese into a 9-inch pie plate. Pour can of chili on top. Top this with taco cheese. Cover dip with plastic wrap. Microwave for 4 minutes. Enjoy!
Combine in large bowl. Cover and refrigerate at least 2 hours before serving. Yields 3 cups.
Cream margarine, oil and sugar together. Add eggs, vanilla, cocoa and milk; mix well. Mix in slowly the flour, soda and salt. Blend good. Pour into a 9 x 13-inch greased and floured pan. Sprinkle with chocolate chips and nuts. Over chocolate chips and nuts, sprinkle 3 to 4 tablespoons sugar. Bake at 350° for 40 to 45 minutes.
Mix ingredients together. Pour in well-greased muffin tins 3/4 full. Bake at 450° for 15 minutes. Makes about 3 dozen.
Blend first four ingredients in top of double boiler and cook over simmering water, stirring until mixture is of custard consistency and coats a spoon, about 10 to 15 minutes.
Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350°. Drop teaspoons of dough into confectioners sugar. Roll in sugar, shape into balls. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake!
Combine beef, carrots, potato, onion, salt, pepper, bay leaf, soup and water in baking dish. Cover tightly. Bake at 275° for 5 hours or 200° for 8 hours.
Mix pudding mix and milk until pudding stage. Fold in sour cream and 1/2 of Cool Whip. Make layers of vanilla wafers, bananas, pudding, until pudding is used up. Top with rest of Cool Whip.
Cook, drain and mash eggplant. In skillet, saute onions, green peppers and butter until vegetables are soft. Add shrimp, crabmeat, bread crumbs and eggs (slightly beaten) into buttered casserole. Top with more bread crumbs and grated cheese. Bake at 250° for one hour. Serves 10.
Cut butter and peanut butter into combined oats, flour, sugar and salt. Peel, core and slice apples. Arrange in a shallow baking dish. Sprinkle with lemon juice and water. Spoon peanut butter mixture over apples. Bake at 375° about 40 minutes or until apples are tender. Serve hot or cold with cream, whipped cream or ice cream.
Sift together flour, soda and spices. Stir in candied fruit and nuts. Add Karo, sugar, lemon juice and rind (if desired) to beaten egg; mix well. Stir in flour-fruit mixture. Divide dough in half and turn out on well-greased and floured baking sheets. Moisten hands and flatten to 1/8-inch thickness (dough will rise during baking). Bake in hot oven at 400° for 12 to 15 minutes or until lightly brown.
Heat oven to 350°. Grease and flour 12-cup fluted tube or 10-inch tube pan. In a small bowl, combine sugar and cinnamon. Set aside. In a large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. Pour half the batter into prepared pan. Spread with sugar mixture. Cover with remaining batter. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes. Turn onto serving plate. Makes 16 servings.
Cook squash and drain. Mix the next 5 ingredients. In a large dish, place a layer of squash, then a layer of mixture, then sprinkle half of the herb stuffing. Start with another layer of each. Put stuffing last, then the stick of butter on top. Bake 30 minutes at 350°.
Stir together and put in a 9 x 13-inch greased baking dish.
Sift together flour, soda and salt. Set aside. Beat egg whites in a small mixing bowl and set aside. In large bowl, mix 2 sticks oleo, sugar, egg yolks and buttermilk. Alternately add flour mixture, then add vanilla, coconut and pecans. Put in greased and floured 9-inch pans. Bake at 350° for 35 to 40 minutes. Cool before icing.
Marinate the eggs in pickled beet juice for at least 10 hours. Cut the eggs in half with sharp, clean knife. Remove yolks and reserve egg whites. Blend with fork the yolks with mayonnaise, mustard, salt, parsley and sour cream. Place in pastry tube and swirl the yolk in the red whites.
Mix all ingredients except berries until moistened. Beat vigorously for 30 seconds. Stir in drained berries. Spread batter into two 9-inch cake pans.
Mix dry ingredients. Beat eggs with buttermilk and shortening. Add to dry ingredients and mix well. Heat a 9-inch cast-iron skillet (put a little oil in skillet) in a 450° oven. Pour mix in skillet and bake for 12 to 15 minutes. Take out and turn cornbread over and bake another 12 to 15 minutes.
Cream shortening and sugar. Add eggs, one at a time. Add cocoa and vanilla; beat well. Add flour and milk; beat well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
In bowl, blend all ingredients until well mixed. Shape into a ball. If mixture is too soft to hold shape, refrigerate several hours. Refrigerate until ready to serve. Serve with Pepperidge Farm cracked wheat crackers.
Prepare spinach as label directs and drain well. Toast English muffins; keep warm.
Place chocolate chips, butter and shortening in large, micro-proof bowl. Microwave at Medium heat for 5 to 7 minutes or until chips are softened and mixture is melted and smooth when stirred. Add marshmallows and nuts; blend well. Spread in buttered 8-inch square pan. Chill until firm.
Combine all dry ingredients in a large bowl. Add eggs and oil. Stir until moistened. Do not use mixer. Stir in vanilla, pineapple and nuts. Add bananas. Spoon into 3 greased and floured round cake pans. Bake at 350° for 25 to 30 minutes or until tested done. Cool 10 minutes.
Preheat waffle iron. Combine all dry ingredients in large mixing bowl. In smaller bowl, combine yogurt, milk and melted butter. Beat egg yolks until foamy and add to yogurt, milk and butter. Mix wet ingredients gently into dry ingredients. Beat egg whites until soft peaks form and fold carefully into batter. Spoon just enough batter into preheated waffle iron to cover the bottom. Cook until waffle is golden brown.
Combine first 5 ingredients in a small saucepan; bring mixture to a boil and boil 1 minute. Let cool completely. Combine remaining ingredients in a bowl and toss lightly. Pour marinade over vegetable mixture, stir gently. Cover salad and refrigerate overnight. Yields 10 to 12 servings.
Place in a 1 1/2-quart casserole dish. Top with bacon. Bake in 350° oven for 30 minutes. Makes six servings.
Stir together flour, baking powder and salt. In a large mixer bowl, beat butter and shortening until butter is softened. Add sugar and beat until fluffy. Add egg, milk and vanilla and beat well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 3 hours. Roll dough 1/8-inch thick. Cut with cookie cutters. Place on an ungreased cookie sheet. Bake in a 375° oven for 7 to 8 minutes or until done. Remove and cool. If desired, you may ice the cookies. Makes 36 to 48.
Beat egg whites, baking powder and salt until thick. Beat in sugar until meringue holds a peak. Fold in cracker crumbs and pecans. Pour into greased pie pan. Bake at 350° for 20 to 30 minutes. Cool. Cover with Cool Whip.
Pour boiling water over oatmeal and butter. Let stand 20 minutes. Add other ingredients and mix well. Bake at 350° for 35 minutes in greased and floured 13 x 9 x 2-inch pan. Top hot cake with Coconut Topping.
Break pretzels into small pieces. Melt margarine and add onion soup. Stir and pour over pretzels. Bake on cookie sheet at 250° for 15 minutes. Take out; stir. Bake for 15 minutes more.
Combine all liquid ingredients. Freeze overnight (or keeps for several months, covered, and frozen). Remove 1 to 2 hours before party. Stir occasionally. Serve in punch bowl with oranges and cherries. Best served at slush consistency.
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until moistened. Spoon into a greased 8-inch square baking dish. Bake at 400° for 20 to 25 minutes or until bread tests done. Yields 9 servings.
Chop onion, olives and jalapenos and mix all ingredients in a bowl. Spread on tortilla. Roll up and place on a moist paper towel, seam side down. Cover with moist paper towel to keep tortillas moist. Refrigerate 4 to 5 hours and serve with salsa for dipping.
Put raisins and egg whites in last. Separate eggs and beat whites of eggs stiff. Fold in last. Bake in oven at 325° for 1 1/2 hours.
Place all ingredients (except beer) in mixer. Gradually add beer. Beat until smooth and fluffy. Store in covered bowl and refrigerate. Serve at room temperature with crackers. Yields 1 quart.
Blend sugar and cocoa in 8 x 8 x 2-inch dish. Pour in milk. Put butter in center of mixture. Heat on Full power 2 to 3 minutes. Add vanilla and nuts. Stir well. Refrigerate 1 hour. Cut into 1-inch pieces. Makes 4 dozen.
Blend smoothly first 4 ingredients; divide into 2 bowls. Mix 1 portion with cocoa. Mix other portion with diced almonds. Spread chocolate portion in baked pie shell, then put almond portion on top of first portion. Refrigerate overnight. Ready to serve next day.
In large saucepan, saute onions, pepper and sugar in corn oil until golden brown, about 20 minutes. Add bouillon and salt; simmer, covered, for 30 minutes. Pour into flame-proof soup tureen or individual casserole dishes. Top with French bread and sprinkle generously with cheese. Place under broiler until cheese is melted and bubbly. Makes 6 hearty servings.
Cut each slice of bacon into 3 pieces. Spread a small amount of peanut butter on each	piece.	Roll up and secure with toothpicks. Microwave for	3 to 4 minutes until bacon is done. Delicious!
Melt almond bark and peanut butter. Pour over Rice Krispies and nuts. Add marshmallows last. Mix well and drop by tablespoonfuls onto wax paper. Keep refrigerated.
Bake cake mix according to box directions and cool. Mix 2 boxes jello with 1 cup boiling water. Mix well. Add cream soda. Make holes in cake with toothpick and pour over cake. Cool cake. Make vanilla pudding with 1 1/2 cups milk. Beat whipping cream in a different bowl until stiff. Fold pudding and cream together. Spread over cake. Garnish with nuts.
In large skillet, stirring frequently, brown beef, onion and garlic over medium heat. Stir in spaghetti sauce and water. Reduce heat. Simmer 10 minutes. Stir about 1 cup of sauce over mostaccioli mixture into a 13 x 9 x 2-inch baking dish. Sprinkle with Mozzarella cheese and half cup Parmesan. Top with 2 cups of the sauce. Sprinkle with remaining Parmesan. Bake at 350° for 30 minutes or until heated. Makes 6 to 8 servings. Easily frozen and reheated.
Mix the first 6 ingredients; place in a 9 x 9-inch casserole dish. Crumble 1 package of Waverly or Ritz crackers. Add enough melted butter to moisten cracker crumbs. Spread crumbs on top of vegetables; bake at 350° for 30 minutes.
Dissolve Jell-O gelatin in boiling water. Stir in fruit; pour halve of gelatin in large Pyrex dish. Refrigerate until firm. Spread congealed gelatin in 1 cup sour cream. Spoon remaining gelatin over sour cream and refrigerate until firm. Top with remaining sour cream, spreading evenly. Sprinkle with pecans.
Preheat oven to 350 degrees. Boil squash and onion in small amount of salted water until barely tender. Drain. While squash is cooking, prepare topping. Melt 1/2 cup butter in skillet. Saute crushed crackers in butter until crisp and browned. Set aside. Make a white sauce using the 1/4 c. butter, cornstarch and half and half. Add cheese. Stir until sauce is smooth. Arrange squash in 9 X 13 glass baking dish. Pour sauce over squash. Top with cracker topping. Bake 25 minutes or until hot and bubbly.
In a large salad bowl, blend the Italian dressing, soy sauce and ginger. Stir in remaining ingredients; cover and chill. Serves 6.
Combine in order listed. Pour into 9-inch pastry lined pie dish. Bake in hot oven (450°) for 10 minutes. Reduce heat to 350° for 30 minutes or until done. Firm in middle when knife comes out clean. To prevent burning of crust, cover crust with foil the entire time of baking.
Mix all ingredients in gallon jar. Let punch chill overnight in the refrigerator, and it's ready to serve.
Heat oven to 375°. Mix sugar, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto ungreased cookie sheet, 2-inches apart. Bake until lightly brown, about 8 to 10 minutes.
Crumble cake mix and butter. Beat 1 egg and add to cake mixture. Spread in bottom of 9 x 13-inch ungreased pan. Mix 2 eggs, cream cheese and powdered sugar. Spread over cake mixture. Bake at 325°, if using a glass pan. Bake at 350° if using a metal pan. Bake for 45 minutes.
Melt butter and cocoa and add other ingredients. Beat until smooth and spread over the marshmallows.
Crumble up cornbread. Dry up white bread and break up into little pieces. Mix in with cornbread. Beat eggs and mix in. Saute onion and celery in butter until done; add to cornbread mixture. Add salt, pepper, poultry seasoning and a little sage to taste. Add turkey or chicken broth; mixture should be moist but not soupy. Add boiled eggs. Pour into baking pans and bake at 375° until done.
Beat eggs until light and mix with oil, sugar, zucchini and vanilla. Sift together and add flour, salt, baking soda, cinnamon and baking powder. Stir in 1/2 cup nuts. Bake in 2 well-greased loaf pans, filled 2/3 full, one hour at 350°. Makes 2 loaves.
Mix together cream cheese, Worcestershire sauce, mayonnaise and lemon juice; spread on large round platter. Spread chili sauce on top of cheese mixture (but do not go all the way to the edges). Sprinkle crab on pizza. Top it off with a few chopped green onion tops.
Cook pasta according to directions and drain. In a saucepan, saute shrimp and vegetables until tender in butter. Add salt and oregano. Keep over low heat. Add milk and cook for 10 minutes. Now add cheese and mix well. Add pasta and serve hot.
Mix together all cereal and peanuts in a 13 x 9-inch pan. In skillet, melt the margarine and peanut butter. Stir until mixed. Add 1 teaspoon cinnamon. Pour over cereal. Mix well. Put in a 350° oven. Stir 2 or 3 times while in oven. Take out of oven. Add 1 cup raisins. Let stand in pan 2 hours before storing.
Combine sugar and water in a large punch bowl, stirring until all sugar dissolves. Add remaining ingredients. Garnish with mint or lemon balm sprigs. Also, herb sprigs can be frozen in ice cube trays to use in each cup or in punch bowl. Makes 1 1/2 gallons.
Preheat oven to 375°. Cream shortening and brown sugar. Add eggs and beat well. Add dry ingredients and mix well. Form into long rolls and refrigerate or freeze until firm. Slice and bake until golden brown.
Stir until sugar is dissolved. Chill. Just before serving, add 1 quart ginger ale. Makes 20 servings.
Brown meat slowly; spoon off excess fat. Add the next 5 ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles in a large amount of water until tender. Drain; rinse. Combine remaining ingredients except Mozzarella cheese and add to meat sauce. Place half the noodles in a 13 x 9 x 2-inch baking dish. Spread with half of the meat sauce mixture. Sprinkle half the Mozzarella cheese over this and then repeat with the noodles, sauce and cheese. Bake at 375° for 30 minutes. Let stand 10 minutes before cutting into squares. This will allow time for the filling to set slightly. Makes 15 servings.
Dissolve Jell-O in hot water. Drain pineapple, reserving syrup. Add pineapple syrup, lemon peel, lemon juice and salt to gelatin. Chill until partially set. Fold in pineapple, celery, cranberry sauce and nuts. Pour into 5 1/2 cup mold. Chill until firm. Unmold on lettuce. Serves 8.
Preheat oven to 375°. Grease bottoms only for 8 medium muffin cups (2 1/2 x 1 1/4-inch) or line with paper baking cups. Mix the sugar, vegetable oil, vanilla and egg in a large bowl. Stir in remaining ingredients. Divide the batter among cups. Bake 18 to 23 minutes or until golden brown and top springs back when touched lightly. Cool 2 to 3 minutes. Remove from cups. Makes 8 muffins.
Sift together sugar and self-rising flour. Set aside. Boil for 1 minute water, butter, oil and cocoa. Pour hot mixture over flour and sugar and stir well. Add buttermilk, eggs and vanilla. Pour in greased and floured pan. Bake at 350° for 40 minutes.
Remove outer green leaves of cauliflower and break cauliflower into flowerets. Wash thoroughly and set aside. Remove broccoli stalks and separate broccoli into flowerets; wash thoroughly. Combine cauliflower, broccoli, onions, rice, cheese and bacon; toss gently. Combine remaining ingredients; mix well and pour over vegetables. Toss gently; cover and chill overnight. Serves 6 to 8.
Saute onion in oil in a skillet until soft. Add 3/4 cup of broth. Bring to a boil. Add shrimp and reduce heat. Simmer, covered, until shrimp are pink, about 3 minutes. Whisk together 1/4 cup of broth, sour cream, mustard and cornstarch until smooth. Whisk into skillet. Cook, stirring, until thickened. Add pepper, dill and lemon juice. Prepare rice and peas; mix together. Serve shrimp and sauce over rice with peas.
Roll out on a floured board with your favorite cookie cutter. Bake at 350° for 10 minutes; give or take a minute and when cool, add your favorite icing.
Combine sugar, corn syrup, and 1/2 c. of water in a saucepan. Set candy thermometer in pan. Cook without stirring until the thermometer reads 300°. Add flavoring and coloring, stirring only enough to mix. If different flavorings and colorings are desired, pour the hot candy into separate warm pans. Arrange wooden sticks about 2 inches apart in a shallow buttered pan. Pour a little candy over the top of each stick. When cold, wrap each lollipop in waxed paper. Makes about 1 pound.
Boil water with raisins for 5 minutes. Drain. Measure 1/2 cup of the liquid (add water if needed to make 1/2 cup). Cool. Stir in soda. Cream the shortening. Gradually add in sugar mixed with spices. Beat in eggs, one at a time. Add vanilla and raisin liquid.
Put sausage in crock-pot; add Velveeta. Scramble eggs, and add to sausage mixture; mix well. Heat until warm and serve. Note: Sausage and cheese may be prepared the night before and refrigerated. Heat 30 to 45 minutes in crock-pot then add scrambled eggs. Makes 10 to 12 servings.
Beat eggs; add sugar, oil and vanilla. Mix well. Add dry ingredients. Fold in nuts.
Mix together well. Makes 2 pies. Pour into unbaked pie shells and bake at 350° until firm.
Mix tomato sauce and tomato paste and set aside. Mix ground beef, cottage cheese, Parmesan cheese and egg. Set aside. Put water in glass casserole. Add noodles and microwave 12 to 15 minutes. Layer, using 1/2 each time: noodles, cottage cheese mixture, cheese and beef mixture. Repeat. Microwave 8 minutes; turn 1/4 of way. Microwave 8 more minutes. Turn 1/4 and microwave 6 minutes. Let sit 5 to 10 minutes.
Put Ranch, oil and peppers in a large bowl. Whisk until well blended. Pour in crackers and toss until well coated. Put in a Ziploc bag. Best after sets for 1 day. Serve with salad.
Brown hamburg with onion, drain and season with salt and pepper. Cook macaroni; mix with pizza sauce, macaroni and hamburg. Place in 2 1/2-quart casserole dish. Alternate layers with pepperoni and cheese. Bake, uncovered, 30 minutes at 350°.
Blend eggs, sugar and oil. Mix soda into pulp, add to sugar mix. Sift flour and dry ingredients. Add nuts and dates to dry ingredients. Fold into persimmon mixture. Pour into oiled pan. Bake 325° for 1 1/2 hours.
Combine all the ingredients. Form into walnut-sized balls and place on greased cookie sheet. Bake for 30 minutes at 325°.
Stir together first three ingredients. Press mixture evenly in bottom and up sides of 9-inch pie plate. Bake at 350° for 8 minutes. Remove to a wire rack and cool completely.
Cook spaghetti in the broth from the chicken. Add cream of chicken soup to 1 can of water. Stir in margarine, Ro-Tel and chicken. Cut cheese in chunks and stir in slowly until melted.
Sort through popcorn and remove all "old maids" and hard kernels. Melt margarine and marshmallows until well mixed. In a large pot, mix popcorn, gumdrops, nuts, M&M's and Milk Duds. Pour marshmallow mixture over popcorn mixture and mix well. Grease an angel food cake pan well and pour mixture into it. Press down firmly into pan. Best results when you let it stand for 24 hours. Turn upside-down and slice.
Mix together eggs, sugar, oleo and water until fluffy. Sift together flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture and mix well.
Cut the eggplant in half, lengthwise. Carefully scoop out the pulp, leaving the shells intact. Chop pulp and cook in a small amount of boiling, salted water until tender. Drain well. Saute onion and green pepper in the olive oil until tender. Remove from heat and add the eggplant, mixing well. Soak the bread in water. Squeeze water out of the bread and add the bread to the eggplant mixture along with the shrimp, oysters, crabmeat and salt and pepper. Spoon stuffing evenly into eggplant shell. Sprinkle breadcrumbs over the top. Wrap the eggplant in foil and place in a shallow pan. Pour 1/4 inch hot water into the pan. Bake at 350 degrees for about 30 minutes or until shells are tender. Makes 2 servings.
Cook broccoli according to package directions. Combine next five ingredients and pour over broccoli and cut-up chicken in a 13 x 9-inch casserole dish. Bake in a 350° oven for 30 minutes.
Toast the bread and make into fine bread crumbs, preheat the oven to 350°; grate the cheese, melt the butter. Take 2/3 of the butter and mix it with the crumbs. Mix the grated cheese with the buttered crumbs, cook the sliced summer squash until lightly done; do not overcook. Grease the baking dish. Layer some crumb mixture on the bottom. Top with a layer of squash (alternate layers of squash and crumb mixture). Beat the eggs, add the milk, salt, sugar and garlic powder and mix. Pour over the top of the squash in baking dish. Pour the other 1/3 of melted butter on top. Top with a final layer of buttered crumb mixture. Sprinkle with paprika for the final touch. Bake 15 to 20 minutes at 350°.
Whip Dream Whip; fold in fruit cocktail, bananas and marshmallows. Chill. You may add any fresh fruit in season.
Brown hamburg and onion; drain. Add rest of ingredients. Put in oven on low heat until cheese melts; stir. Serve on Tostitos.
Mix chopped apples with sugar; set aside. In a mixing bowl, add dry ingredients except nuts together, then add oil, vanilla and eggs to mixture. Beat well. Now add apple mixture and nuts and blend together into a 13 x 9-inch greased and floured cake pan and bake at 350° for 30 to 35 minutes. When cake is done and cooled, sprinkle powdered sugar sparingly on top.
Sift first 6 ingredients together. Make a well in the dry ingredients and add remaining ingredients. Mix until smooth. Pour into 4 small pans or 3 larger ones. Bake 1 hour at 350°.
In a small bowl, beat together cream cheese, softened margarine and powdered sugar until frothy. Beat in vanilla. Frost cake as desired.
Saute onion, bell pepper and celery in butter. Add picante sauce, soup and chicken broth. Simmer for 20 minutes and add crawfish tails. Simmer an additional 20 minutes and serve over rice.
In large casserole dish, pour rice and spread to cover bottom of dish. Place chicken on top of rice. Mix together sour cream and soup. Spoon over chicken and spread so that it covers the chicken. Sprinkle crushed crackers over soup and cream mixture. Drizzle butter over crackers. Bake at 400° for 20 to 25 minutes. It is delicious!
Cook macaroni according to package directions; drain and rinse with cold water. Turn into a large bowl. Add artichokes and their liquid, mushrooms, cherry tomatoes, olives, parsley and basil. Toss. Cover and refrigerate for at least 4 hours. Before serving, season with salt and pepper. Makes 6 servings.
Mix all ingredients together. Roll into bite-size balls. Place on top of boiler pan. Bake at 375° for 15 to 20 minutes.