HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Stir together graham cracker crumbs and 2 tablespoons sugar. Mix in margarine thoroughly. Press mixture evenly in bottom of 9-inch spring-form pan. Bake 10 minutes. Cool. Reduce oven to 300°. Beat cream cheese in large mixing bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Chill at least 3 hours before serving.
Cook carrots until tender, but not mushy. Drain. Cut onion into rings. Cut green pepper into rings, discarding seeds. Combine onion and green pepper with carrots in heatproof bowl.
Mix flour and salt; cut in shortening until the mixture resembles corn meal. Add liquid ingredients. Chill and roll out. No matter how much the crust is handled, it comes out flaky. Bake single crusts at 425° for about 10 minutes. Follow recipe directions when doing double crust pies. Using a circle of foil around the edge of these for a few minutes during baking helps avoid overbaking the edges of the pies.
Cook corn syrup and brown sugar. Beat eggs and add to mixture. Add pecans, butter and vanilla and pour into unbaked pie shells. Place pecan halves on top. Bake at 350° for 40 minutes.
Cut wing tips off and cut in half. Mix rest of ingredients together. Place chicken in large shallow pan and cover with marinade for at least 1 hour (or overnight). Bake uncovered on cookie sheet at 350° for 45 minutes until tender and brown. Turn once.
Beat eggs and sugar. Mix in milk and coconut. Pour into pie crusts. Bake at 300° until done.
Mix melted butter and 1 egg with cake mix. Press into bottom of a buttered cake pan. Beat powdered sugar, cream cheese and 3 eggs together. Pour over cake mixture and bake at 350° until slightly brown.
Saute onion in butter until tender. Sir in flour, salt and pepper. Gradually add milk; stir constantly. Bring to a boil. Add broth and broccoli. Cook over low heat for 30 to 45 minutes, until tenderness of broccoli is to taste. Stir occasionally. Don't boil.
Fold a 9 x 8 1/2-inch sheet of paper in half lengthwise. Sketch half of a heart on it; cut out. Open paper to full heart; trace with grease pencil on baking sheet. Grease sheet slightly. Heat water and butter in saucepan to boiling; reduce heat. Add flour; stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs, one at a time, beating until smooth after each addition. Drop mixture by spoonfuls, with sides touching, along edge of heart outline on greased baking sheet. Bake at 400° for 45 minutes; cool on rack. Cut off top. Fill shell with Cream Filling; top with strawberry. Replace top. Dust with confectioners sugar. Refrigerate until serving time. Makes 8 servings.
Blend molasses, sugar, shortening and egg in electric mixer, about 2 minutes. Sift dry ingredients and add gradually. Add boiling water last. It makes a thin batter. Pour into 8 x 8 x 2-inch pan. Bake at 350° for 25 to 30 minutes. It makes very light gingerbread that doesn't get dry.
Have butter and grated cheese at room temperature. Blend. Add milk, unbeaten egg white and salt. Mix well until creamy. Chill. Remove crusts from bread and cut into 1 to 2-inch cubes. Ice 5 sides with cheese mixture and place on cookie sheet. Keep cool until ready to bake. Bake at 375° for 10 minutes. Serve at once.
Sift together into a mixing bowl the flour, 1 1/2 cups of sugar, baking soda, baking powder, salt, cinnamon and cloves. Cool the melted butter and stir into flour mixture along with buttermilk. Mix vigorously until batter is very smooth. Grease 10-inch tube cake pan and dust lightly with granulated sugar. Pour in batter. Bake in preheated 325° to 350° oven for about 1 hour or until cake tester comes out clean. Cool on cake rack for 15 minutes, then unmold.
Bring the brown sugar, margarine, Karo and salt to a boil for 2 minutes. Add soda; stir until foamy. Place corn in a brown paper bag (sprayed with Pam); shake well. Microwave 1 1/2 minutes on level 9. Enjoy.
Mix ingredients and pour over chicken. Bake at 350° for 45 to 60 minutes or until done.
Microwave sugar and Karo syrup on High for 4 minutes. Add peanuts and microwave on High 3 minutes. Add vanilla. Microwave on High for 1 to 2 minutes. Take out of microwave and add soda. Pour onto flat buttered pan.
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and caraway seed. Cut butter into flour until crumbly. Add beaten eggs to dry mixture. Mix in raisins, currants and buttermilk and stir into a soft dough. With floured hands, knead dough lightly and quickly into a ball. Shape dough into approximately a seven-inch round and place in a nine-inch pie tin. Cut a deep cross with a floured knife into the dough, marking it into quarters, called "farls". (This helps with the rising, divides the bread easily and according to tradition, brings a blessing on the baking.) Bake in a preheated oven at 375° for about one hour. You may test for doneness by tapping your hand on the bottom of the loaf; if the sound is hollow, the bread is ready. You may also test by inserting a skewer, which when removed dry, indicates doneness. Let the bread stand almost an hour before serving.
Fry your pork in a very small amount of oil until well done. Remove the pork from the grease and add about 1/4 cup water to the grease. Add soup, chilies, jalapeno and garlic salt. Simmer all ingredients until well blended, about 45 minutes. You may add more or less water for your desired thickness.
Put first 8 ingredients into large mixing bowl; mix until blended yet lumpy as in muffin mixture look. Pour into ungreased 9 x 13-inch cake pan. Bake at 350° for 40 minutes. Cool. Heat in pan 1/2 cup cocoa, butter, add powdered sugar; mix well and pour on cake. Top with nuts.
Spread dessert topping on bottom of crust. Sprinkle with pecans. Refrigerate.
Mix first 5 ingredients together. Pat 2/3 of dough in a greased square pan, 9 x 9 x 2-inch. Spread pie filling over dough in pan. Crumble remaining dough over pie filling. Bake about 30 minutes at 400°. Serve warm.
Separate the rolls and place on the bottom of a 13-inch cake pan. Bake as directed on package. Cream together the mayonnaise, cream cheese, dill weed, garlic powder and dressing mix. Spread this on top of the cooled crescent rolls. Mix the tomatoes, celery, lettuce, onion and pepper and press on top of the last layer. Top everything with Cheddar cheese. Cut and serve.
Beat egg whites with vanilla and salt until soft peaks form. Slowly add sugar, beating until stiff, not dry. Fold in coconut. Drop rounded teaspoonfuls on greased cookie sheet. Bake at 325° for about 20 minutes.
Brown meat with pepper and onion; season to taste. Heat chili with a little water to blend. Roll meat inside tortillas and place side by side in baking dish. Pour chili on top and spread cheese over all. Bake in a 350° oven for 20 to 30 minutes.
Combine sugar, dates and eggs in a large skillet. Cook over medium heat, stirring continuously until mixture pulls away from sides of pan (about 5 minutes). Remove from heat; stir in vanilla and nuts. Carefully stir in cereal. Cool slightly. Moisten hands in cold water and shape mixture into rolls or balls. Roll in coconut flakes. Chill and store in container in refrigerator. Makes about 2 dozen, according to size.
Cook broccoli until tender and drain. Add all other ingredients and heat thoroughly until cheese is melted and blended.
Cover brisket with first 4 ingredients. Marinate overnight in refrigerator in well covered pan. In the morning, salt and pepper and pour generous amount of Worcestershire sauce. Roast 5 hours at 275°. Uncover, pour 1 cup barbecue sauce and bake 1 more hour.
Combine Raisin Bran, sugar, flour and soda in large bowl. Add remaining ingredients. Mix only until blended (do not overmix). Store, covered, in refrigerator (4 to 6 weeks). Fill muffin tin 2/3 full. Bake 20 minutes in 400° oven.
Arrange potatoes in a 2-quart microwave-safe dish, skin side down; cover. Cook on High 8 to 10 minutes, or until almost done. Rotate after 4 minutes of cooking. In a 1-cup glass measure, melt margarine or butter on High 30 to 45 seconds. Add remaining ingredients and mix. Pour over potatoes; stir to coat and cover. Cook on High 1 1/2 to 3 minutes, or until done. Let stand for 5 minutes.
Mix all ingredients and cook slowly in a covered pan. Cook for 1 to 1/2 hours. May season more or less to taste. Low in calories.
Mix flour, sugar and baking powder together with milk. Then melt butter in pan you bake in. Add flour mixture in drops all over butter (do not stir). Add hot peaches all over the mixture (do not stir). Bake about 45 minutes in 350° oven. Good with vanilla ice cream.
Preheat oven to 375°. Combine first 9 ingredients in a medium mixing bowl. Stir to combine and set aside. In blender, combine remaining ingredients and process until smooth. Pour into dry ingredients and stir until moistened (do not beat or overmix). Prepare muffin pan. Fill each cup with an equal amount of batter (each will be about 3/4 full). Bake in middle of center oven rack for 20 minutes. Cool and serve. Great for breakfast or as part of a light lunch. Makes 12 servings.
Beat eggs slightly. Add milk, Tabasco sauce, jalapeno peppers and garlic salt. Grate cheeses and place in butter greased 13 x 9-inch pan. Pour egg mixture over cheese. Bake at 350° for 35 to 40 minutes. Cut into 2-inch squares while warm.
Thaw Cool Whip; add Jell-O and pineapple. Stir until well mixed. Chill and serve.
Cream butter, sugars and oil. Beat in egg. Mix flour, salt, soda and cream of tartar. Add to butter mixture. Add rest of items. Roll in small balls. Press flat with fork on cookie sheet. Bake at 350° about 10 or more minutes.
In a large kettle, combine sugar, cocoa, salt and warm water; mix well. Add boiling water; boil 10 minutes. Remove from heat; stir in hot milk. Serves 100.
Combine eggs, corns, muffin mix, sour cream and margarine. Spread in an 11 x 7 x 1 3/4-inch baking dish. Bake at 350° for 35 minutes. Serves 8.
Butter an 8 x 8-inch pan. Place half the nuts in the pan. Sprinkle half of the grated chocolate over the nuts. Combine butter and sugar in a heavy pan. Cook over medium heat, stirring frequently until mixture is the color of peanut butter (about 290°). Remove from heat and immediately pour over chocolate in pan. Sprinkle with remaining chocolate and then nuts. Press nuts firmly into chocolate. Cool. Break into pieces.
Melt margarine and add to the cracker crumbs. Press mixture firmly into bottom of 9 x 13-inch pan to form crust. Mix lemon jello into 1 cup boiling water. Drain pineapple and add to jello. Set aside to cool. Beat chilled Pet milk with sugar. Slowly add cream cheese and jello, beating together until well mixed. Pour into pan with crust mixture. Chill at least 3 to 4 hours.
Crush cookies; add margarine. Place in bottom of 9 x 13-inch pan (for crust). Combine cream cheese and powdered sugar. Mix well. Fold in 1/2 of Cool Whip. Spread over crust. Chill 20 minutes. Prepare pudding with 2 1/4 cups milk. Spread over mixture. Chill. Spread remaining Cool Whip over filling. Top with cookie crumbs. Let chill 8 hours or overnight.
Beat all together the sugar, molasses, shortening and eggs until creamy. Add water. Sift all dry ingredients together and add last. Bake at 350° for 25 to 30 minutes or until done. Ovens may vary.
Stir together oats, dates, raisins, flour, baking powder and salt. In another bowl, beat peanut butter, margarine, eggs and sugar. Add dry ingredients to this and stir with wooden spoon until well mixed. Press in a greased (lightly) 9 x 13-inch pan and bake for 20 to 25 minutes at 350°.
Combine dry ingredients. Cut in lard. Add milk all at once. Knead lightly; roll out 1/2-inch thick. Cut out and place on greased baking pan. Bake at 450° for 12 to 15 minutes. Brush top with melted butter. Serve hot. Makes 12 (2-inch) biscuits.
Mix all ingredients, except vanilla, in a 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil for 1 minute without stirring. Place pan of frosting in bowl of ice and water. Beat frosting until smooth and of spreading consistency. Stir in vanilla. Frosts two 8 or 9-inch layer pans or 13 x 9-inch cake.
Arrange bread sections in oblong dish; mix remaining ingred ients and pour over bread and bake in 350° oven approx. 30 m inutes until slightly browned.
Preheat oven to 375°. Cream sugar, butter and coconut extract. Add egg and blend well. Stir in Bix-Mix and spud flakes. Blend well. Shape dough into 3/4-inch balls. Place 2-inches apart on ungreased baking sheets. Bake 12 to 14 minutes or until golden brown. Transfer to wire racks to cool.
Put all ingredients in blender except for 1 tablespoon lemon juice and the oil. Start blending and add in slow steady stream the oil until mixture is thickened. Slowly add 1 tablespoon lemon juice. Beat well. Chill before serving. Makes 1 1/2 cups.
In a large mixing bowl stir together the flour, oats, brown sugar, orange peel and baking soda. Stir in the melted butter and mix thoroughly. Reserve one cup of the flour mixture for the topping. Pat the remaining mixture into the bottom of an ungreased 8 x 12-inch rectangular pan. Bake at 350° for 20 minutes. Carefully spread the cranberry sauce over the baked crust. Stir the chopped nuts into the reserved topping mixture. Sprinkle it on top of the cranberry sauce. Lightly pat it into the sauce. Bake for 25 to 30 minutes more. Cool in pan on a wire rack. Cut into bars.
In heavy pan, melt oleo. Add veggies and saute (covered) over low heat until tender. Do not burn. Add 1/2 cup flour. Stir in gradually. Add chicken broth. Cook and stir until thickened slightly. Add milk gradually and bring to simmer. Add soda and cheese. DO NOT BOIL. Cook awhile stirring until cheese melts.
Wash chicken pieces. Dry with paper towel and sprinkle Accent and pepper on both sides. Open cream of celery soup and put about 1/2 can of soup in bottom of Pyrex dish and then put in chicken pieces. Pour remainder of soup on top of chicken pieces. Cover and cook in 350° oven for approximately 1 to 1 1/2 hours.
Preheat oven to 375°. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes. Serves 8.
Melt butter in casserole dish (large). Layer potatoes, carrots, onion and ground beef. Pour both soups over; do not stir. Bake at 350° for one hour.
Wash and grind cranberries. Add sugar and let stand for 2 hours. Add remaining ingredients and combine well. Refrigerate.
Combine ingredients in order given. Mix together. Pour into well-greased and floured pans. Makes 2 loaves. Fill 2/3 full and sprinkle on topping.
Tie clod to hold shape while cooking. Rub with salt and pepper. Heat oil in heavy roaster. Add meat and brown on all sides. Add more oil, if needed. Add diced vegetables and saute until golden. Sprinkle flour onto vegetables. Mix well and continue cooking about 4 to 5 minutes.
Mix the ingredients. Dip 6 slices of bread. Place on well-greased cookie sheet. Bake at 500° for 5 minutes on each side or until toasted.
Add ingredients together in sequence, as listed, in large bowl. Stir well; pour over venison and allow to marinate for 24 hours in refrigerator. This marinade may be used on venison that is to be barbecued or roasted in oven.
Combine first 8 ingredients. Beat egg whites until they stand in soft, stiff peaks. Fold egg whites into carrot mixture. Pour into well-greased 1 1/2-quart ring mold. Place in pan of hot water. Bake at 325° for 1 1/4 hours. Remove from oven and let stand for 10 minutes. Turn onto serving plate. Fill center with cooled peas and onions, or any other desired vegetable. Makes 8 servings.
Preheat oven to 350 degrees. Use solid shortening to grease 9 x 13 pan. Combine first 4 ingredients by hand. Pour into pan and bake 25 to 30 minutes.
Thaw hash browns. Mix all ingredients together. Bake at 350° for 1 hour.
Brown meat in oil. Add salt and pepper. Add chopped onions and green pepper. Saute a few minutes, stirring with the meat. Add tomato sauce and catsup. Cook about 35 minutes. Add kidney beans. Cook 10 minutes longer. Serves 4 or more.
Brown sausage and onion. Add mushroom soup, chicken soup, shrimp and tomatoes. Heat and serve over cooked rice.
In a blender, combine all ingredients except mints. Blend on high speed 1 minute or until smooth. Serve in champagne glasses. Top each with a mint triangle. Makes ten 1/2 cup servings.
Coat chicken with flour. Brown in oil. Add onion and garlic; cook lightly. Stir in tomato sauce, sherry, water, bouillon cubes, chili powder and salt. Cover tightly; simmer 1 hour, stirring occasionally. Stir in rice; remove from heat. Cover and let stand 5 minutes. Sprinkle with olives and mushrooms. Serves 6.
Cook noodles; drain and put in a bowl. Melt butter in a small skillet; saute onion and garlic until tender. Toss noodles with onion mixture. Chop 6 eggs; save 2 for garnish. Add to noodle mixture. Combine cottage cheese, sour cream, Parmesan cheese, poppy seed, Worcestershire sauce, salt and pepper in a small bowl. Then fold into noodle mixture. Turn into a baking dish.
Prepare cake mix according to directions, making 2 (8-inch) layers. When completely cool, split both layers. Combine sugar, sour cream and coconut. Blend well and chill. Reserve 1 cup coconut mixture. Spread remainder between layers. Combine reserved mixture with whipped topping; blend until smooth and spread on sides and top of cake. Seal in airtight container and refrigerate 3 days before serving.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with pie filling before serving. Keep refrigerated. Enjoy!
In at least an 11-inch iron skillet, melt butter and brown sugar. Cook and stir over medium heat until the mixture bubbles. Remove the skillet from burner. Smooth out the brown sugar mixture. Arrange the pineapple rings over the brown sugar mixture in the skillet. Place a maraschino cherry in the center of each ring. Carefully and evenly spread the crushed pineapple over the pineapple rings. Mix boxed cake mix according to the box directions using real butter. Pour the batter over the pineapple and bake in a pre-heated 350 oven for about 1 hour. Check for doneness in the center of the cake using a toothpick. Cool the cake in the skillet 20 minutes before inverting it onto a large plate. Serve topped with whipped cream.
Chop cabbage coarsely and saute in butter or margarine. Add Karo syrup and vinegar. Simmer for 10 minutes. Mix hamburg, bread, pepper, salt, onion powder, allspice, nutmeg, egg and catsup. Mix well. Grease baking dish. Cover bottom of dish with one-half of the cabbage mixture. Spread hamburg mixture over the cabbage and then put the rest of the cabbage and juice on top of the hamburg. Bake 1 hour and 15 minutes at 350°.
Mix all ingredients with electric mixer on medium speed until well blended. Spoon into 9-inch pie plate or quiche dish. Bake at 350° for 20 to 25 minutes or until lightly browned. Serve with Triscuits, vegetable dippers or baked pita.
Melt the oleo in a 9 x 13-inch baking dish. In a bowl mix all ingredients. Pour in the pan with the oleo. Pour 1 quart of fruit over this. Bake at 350° until brown.
Melt oleo; stir in brown sugar. Add eggs, then dry ingredients. Stir in chocolate chips last. Batter will be stiff and thick. Spread on a large, slightly greased cookie sheet. Bake 20 minutes at 325°.
Mix room temperature cheese with softened margarine. Add sifted flour and pepper. Mix thoroughly with hands. Take small pieces of dough and roll into small balls. Place on ungreased cookie sheet and flatten with a fork. Bake in 350° oven for 15 minutes.
Cook spaghetti; add into a large bowl. Add all the ingredients; mix well. Keep refrigerated.
Put 16 bean soup in crock-pot; let set overnight (8 to 10 hours) in water two times as much as that of beans. Brown beef on stove in Worcestershire sauce and lemon pepper, salt and pepper to taste. Put bouillon cube, onion and cooked meat in crock-pot with beans. Cook 4 to 6 hours on high; reduce to low and cook for 6 hours.
In microwave-safe bowl, heat on High all ingredients until cheese melts, stirring frequently. Serve warm with assorted vegetable dippers or tortilla chips.
Melt butter in baking dish. Mix dry ingredients and add peach juice. Pour in baking dish over melted butter. Drop peach pieces over top. Cook at 350° for 45 minutes.
Put cranberries through food chopper using finest cutter. Blend cheese and horseradish until smooth. Whip in cranberries and sugar. Makes 1 1/2 cups. Serve with whole-wheat or stone ground crackers.
Roll out crescent rolls; spread butter over top and sprinkle brown sugar and cinnamon over top. Spread pecan pieces over top. Roll up in log shape; cut into slices and bake in greased cake pan at 350° until golden brown.
Place wild rice and white rice in medium saucepan. Add 1 cup water. Bring to a boil. Cover, leaving slight gap in lid so it won't boil over. Turn burner to warm and let cook 20 to 25 minutes or until just dry.
Combine graham crackers with oleo. Line 9 x 13-inch pan with 3/4 crumb mixture. Let jello set until syrupy. Add soft cream cheese and jello mixture. Put on top of crumb mix in pan. Add the rest of crumbs on top. Put in freezer. Take out a few minutes before you want to serve. Rich!
Cook sausage; save some sausage grease to mix in the pancake batter. Mix pancake mix, egg, milk and oil in bowl. Add cinnamon, vanilla extract and sausage grease.
Let frozen potatoes thaw. Meanwhile, chop onion and saute in butter. Mix soup, sour cream, salt, pepper, onion and Cheddar cheese together. Add potatoes to mixture.	Place in 3-quart casserole.	Melt butter and mix with corn flakes. Bake at 350° for 30 minutes.
Mix first 5 ingredients in saucepan over medium heat. Now slice whole package of rolls and lay top off to side. (I use electric knife.) Spread sauce over bottom half of rolls. Place ham or beef on top of sauce and then sprinkle cheese on meat. Place top of rolls. Freeze or bake at 350° for 10 minutes.
Mix all ingredients in order listed, except ginger ale. Freeze. Thaw approximately 5 hours before serving time. Pour 1 quart ginger ale over punch mixture; stir well. Serves 50.
Mix altogether and bake in buttered 10-inch pie pan. Bake at 350° for 35 minutes or until brown and set.
Cream the shortening and sugar. Add remaining ingredients. Chill dough. Shape into a small ball. Dip in sugar. Bake at 350° for 8 to 10 minutes.
Boil ribs until tender. Flake meat with a fork, removing fat and bones. Mix barbecue sauce and water in a cup. Pour mixture over flaked meat. Bake at 350° for 30 minutes. Serve on hamburger buns with a dash of Texas Pete.
Dissolve jello and sugar in 2 cups boiling water. Cool. Add rest of ingredients except ginger ale. Add this just before serving. Serves 50 people.
Layer bacon on bottom of cast-iron skillet. Make hamburger into one big patty and place over bacon. Slice onion and potatoes over hamburger. Put peas over top. Cook 1 hour over low heat until hamburger and potatoes are done.
Preheat oven to 350 degrees. Stir 1/2 c. sugar into fruit and set aside. Melt butter in baking pan. Sift flour and sugar together. Add milk a little at a time and mix well until smooth. Pour batter into pan of melted butter. (Do not mix), then pour berries over batter. Bake for 50 minutes.
Mix all the ingredients until they form a ball. If too crumbly, add honey. Chill 1 1/2 hours. Roll balls and cover with coconut.
Preheat oven to 350 degrees. Cook broccoli until tender, drain well. Stir and add soup and sour cream. add remaining ingredients. Spoon into 1 1/2 qt. casserole dish. Sprinkle with crumbs and bake 30 to 40 minutes.