HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, butter and one egg in food processor. Press into 9 x 12-inch pan. Mix cream cheese, confectioners sugar and two eggs in food processor. Pour over first mix. Top with nuts, if desired. Bake in oven preheated to 350° for 35 to 40 minutes. Let cool before slicing into bars.
Fry meat and onion until pink is gone. Add next 5 ingredients. Open packet crescent rolls; leave for 1/2 hour until workable. Use one-half crescent roll for each tourtiere. Place meat mixture size of golf ball on dough and work it up around meat. Bake in 425° oven about 12 to 15 minutes. Makes 16.
Combine broccoli, cauliflower, pepper, celery, tomato, cheese and onions. Blend together mayonnaise, sour cream, lemon juice and powdered sugar. Pour over vegetables and toss until well coated. Add pasta and stir in gently until coated. Makes a large salad and is better after it sets for 24 hours.
Spray 9 1/2 x 13-inch baking dish with Pam.
Mix the ingredients; then stir in gently 4 hard-boiled eggs, chopped. Cook at 350° for 20 to 25 minutes, if casserole, or until pastry shells are brown if using pastry.
Brown chicken lightly in oil; drain. Combine remaining ingredients; blend well and pour over chicken. Simmer 35 to 40 minutes or until tender.
Cream together cream cheese and sugar. Dissolve gelatin in 1/4 cup water. Add boiling water. Stir until dissolved. Add to mixture. Combine well. Add crushed pineapple, grapefruit sections and juice and walnuts or pecans. Chill until firm.
In a 9 x 13-inch casserole, layer the lettuce, bell pepper, green onion, celery and peas. Spread as a layer the mayonnaise, sugar and Cheddar cheese. Crumble crisp bacon on top. Make a day ahead and store in refrigerator. Serves 10 to 12.
Cream together the brown sugar and butter. Add the egg. Sift together the flour, baking powder and salt. Add and mix with sugar and butter. Add vanilla and nuts. Pour into greased 8-inch square tin. Bake for 20 to 25 minutes in a 350° oven. Cut into squares. Yields 16.
Cut broccoli and cauliflower into small pieces. Add onion slices, almonds and bacon. Mix sugar, mayonnaise and vinegar. Pour over the vegetables. Chill and serve.
Mix all ingredients except apples and last 3 ingredients well. Add apples and stir with spoon. Pour in an 11 x 7 x 2-inch pan or tube pan. Bake at 350° for 1 hour.
Preheat oven to 425°. Place mushrooms in ungreased 12 x 7 1/2 x 2-inch baking dish. Sprinkle with 1/2 of salt and pepper. Arrange fish fillets over mushrooms; sprinkle with remaining salt and pepper. Pour wine around fish. Mix remaining ingredients and spread over top of fish. Bake, uncovered, until fish fillets flake easily with fork (15 to 20 minutes). Makes 4 servings, each containing 215 calories, 9 grams fat and 35 milligrams cholesterol.
Wash potatoes, scrubbing skin well. Slice into french fries size potatoes. Preheat oven 425° - 450°. Spray baking sheet with Pam.
Press hamburger in bottom of an 8 x 8-inch baking dish. Put undiluted soup over hamburger. Cover with Cheddar cheese. Now place Tater Tots on top of cheese. Bake 45 minutes at 375°.
Boil until tender. Strain and bottle; the sauce doesn't have to be pressure sealed. Use brown or green bottles. Pour in liquid and screw on cap. Store in dark place. The longer it stands or is stored the better the taste. If you have a blender, put the pitted plums through the blender and omit the strain.
Prepare broccoli per package. Drain well. Place in bottom of pie shell. Next, layer chicken, Swiss and Cheddar.
Stir instant coffee into hot coffee in medium size bowl. Heat sugar and 1/2 cup water in small saucepan. Pour sugar syrup into coffee mixture. Place in freezer until partially frozen, about 4 hours. Remove from freezer. Stir in remaining ingredients. Freeze sherbet in ice cream maker according to manufacturer's directions. Makes about 1 1/2 quarts.
Spread cream cheese in the bottom of pie plate. Add black beans and rotel over cream cheese. Add cheese on top. Bake 20 minutes at 325 degrees. Serve with tostados.
Mix 2 ingredients together. Pour into muffin cups and bake! Tastes like pineapple upside-down cake!
Heat oil in heavy saucepan over medium heat. Stir in rice and cook about 1 minute. Stir in onion and garlic and saute about 3 minutes, stirring frequently, until onion is translucent. Stir in remaining ingredients. Increase heat to high and bring to a boil. Reduce heat to low. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Let stand 5 minutes. Fluff rice and serve.
Combine sugar with beaten eggs. Add pecans, margarine, syrup and vanilla; beat until blended well. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes in preheated oven. Makes 2 pies.
Cut peppers from top down, halfway. Soak 24 hours in brine that will float an egg (using plain salt). Sterilize jars and place a few small pieces of garlic, 1 tablespoon of sugar and 1 teaspoon of olive oil in each jar. Pack peppers in jar.
In a bowl measure 3 cups of flour, yeast, salt and sugar. Mix well. Slowly add 2 cups warm water. Stir. Add another cup of flour and mix well. Turn out on a floured counter and add the remaining flour. Knead for 5 minutes. This will make three 12-inch pizzas or 1 pizza and a good-sized loaf of bread. Divide dough.
Drain pineapple well, reserving all juice. Add juice to gelatin in a 2-quart saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly.
Heat the oil in a large nonstick saucepan over medium heat. Add the onion; saute for 5 minutes. Add the garlic, carrot, celery, sweet pepper and hot pepper; saute for 5 minutes. Stir in chili powder, cumin and fennel seed; saute for 1 minute. Add the tomatoes with their juice and chicken broth, breaking up the tomatoes with a wooden spoon. Bring to a boil. Reduce heat to medium-low. Add the turkey. Simmer, uncovered, for 30 minutes or until the turkey is tender. Stir in corn. Simmer for 10 minutes, until tender. Remove from heat. Stir in the cilantro and serve. Makes 4 servings. Contains 299 calories and 7 grams of fat per serving.
In a medium skillet or wok, heat oil. Saute chicken and onion for 5 to 6 minutes or until chicken is no longer pink. Stir in vegetables and sweet and sour sauce. Bring to a boil, reduce heat and simmer for 10 minutes or until vegetables are tender, stirring occasionally. Serve over hot rice. Makes 4 servings.
Mix first 7 ingredients together. Place in 9 x 13-inch pan. Top with crushed cornflakes and butter mixture. Bake at 350° for 50 to 60 minutes.
In iron skillet, mix sugar and cocoa. Add just enough milk to moisten, then add rest of milk and oleo; cook until it begins to thicken, about 30 minutes, over medium heat.
Cook broccoli according to package directions and drain. Melt cheese and butter. Mix all ingredients together and place in 9 x 13 casserole dish. Bake, uncovered, at 350° for 1 hour.
Thaw spinach and press out liquid. Combine spinach, mayonnaise, sour cream, onion, water chestnuts and soup mix. Cover and chill several hours. Serve with crackers or chips or hollow out a round loaf of unsliced rye or pumpernickel bread and fill with dip. Cut up hollowed out bread to use as dippers.
Prepare macaroni and cheese by package directions. Stir in remaining ingredients and heat thoroughly, stirring occasionally.
Mix dry ingredients; mix well. Mix remaining ingredients. Mix well. Mix with dry ingredients. Mix well. Pour into greased loaf pan. Place into preheated 325° oven and bake. Insert toothpick; when comes out clean bread is done.
Put chicken, soup and broth in casserole dish. Mix flour, butter and milk. Pour over chicken. Bake at 350° for about 1 hour or until brown.
Mix flour, sugar, salt, soda and cinnamon. Add eggs and oil. Stir in vanilla, pineapple, bananas and pecans. Pour into 2 well-greased pans. Bake at 350° until done.
In large bowl, stir together flour, oats and sugar. Set aside. In small bowl, mix egg, water and oil. Add all at once to oat mixture, stirring just until moistened. Stir in blueberries. Spoon in greased muffin cups 2/3 full. Blend sugar and cinnamon. Sprinkle over batter. Bake at 400° for 18 to 20 minutes. Yield: 1 dozen.
Peel and slice apples. Place in 11 x 17-inch glass baking dish. Sprinkle on 1/2 cup sugar. Mix brown sugar, flour and butter to a paste; drop over apples and smooth out gently. It will not be an even topping. Bake at 350° for 30 minutes; take out and top with pecans. Bake another 15 to 20 minutes.
Dissolve yeast in warm water; mix sugar, shortening, salt and boiling water. Add flour; cover with greased wax paper and put in refrigerator. Roll out and let rise when needed. Bake at 450° until brown.
Wash cabbage and chop in small pieces. Season with salt, pepper and oregano or herb of your choice.
Parboil your chicken, then break it up in a baking pan. Mix in a bowl the can of soup and sour cream; pour over chicken. Then put the stuffing on the top and bake at 350° for 30 minutes. Serve cranberry sauce on side. Serves 4. Enjoy!
Saute onions in 2 tablespoons butter. Add soup and cheese. Melt together. Add celery, rice and broccoli. Put in buttered casserole dish. Bake for 30 minutes at 350°.
Mix together cake mix, eggs and oil, then add remaining ingredients. Mix well and drop by heaping teaspoonfuls onto a cookie sheet. Place in a preheated 350° oven for 9 to 11 minutes. Cookies will be soft when they come out. Don't overcook. Cool for a few minutes in pan, then transfer with a spatula to a plate to finish cooling. Makes about 3 dozen.
Combine dry ingredients; cut in shortening. Stir in yeast and buttermilk. Roll and cut as desired. Bake on middle rack of oven at 450° for 10 minutes. Dough may be covered and refrigerated for a week. Use as needed.
Heat oven to 350°. Measure first cup of flour into bowl. Cut in butter. Sprinkle with 2 tablespoons water and mix with fork. Round into a ball and divide in half. Pat dough with hands into 2 long strips, 12 x 3-inches. Strips should be 3-inches apart on ungreased baking sheet.
Mix in large container, stirring after each addition. Mix well and put in a 13 x 9-inch dish. Sprinkle some of the nuts over the top. Freeze. Thaw 15 minutes before serving.
Cook eggplant in boiling salted water for 10 minutes; drain. Combine remaining ingredients. Turn into a 1-quart casserole. Bake in a 350° oven for 45 minutes. Good.
Measure all ingredients into saucepan. Heat to boiling. Keep warm, mixing thoroughly.
Drain pineapple and reserve juice. Place pineapple chunks, cream cheese, and marshmallows in a dish. Scramble egg with juice and cook over low heat, gradually adding sugar mixed with flour. Add optional Brandy. Cook until thick. Pour over top and cover with cheese. Bake at 350° about 15 minutes or until cheese is melted. Great served with ham and potato salad.
Sift flour, baking powder and salt into large bowl. Pour in Starter. Mix to make a firm dough. Grease 12-inch iron skillet with lard. Pinch off balls the size of walnuts. Place in pan. Set biscuits in warm place for 10 to 15 minutes. Bake in 400° oven for 24 to 30 minutes.
Boil applesauce, shortening and sugar for 5 minutes, stirring occasionally. Let stand to cool. Line 4 bread pans with wax paper, well greased. Mix fruit and nuts in 3 quart bowl. Sift flour, soda and spices over fruit and nuts, mixing until fruit is coated. Stir in cooled applesauce mixture. Put in pans. Bake in	a slow oven at 250° for about 2 1/2 hours. If cake gets too brown, cover with brown paper.
Soak beans overnight in cold water. Drain before preparing recipe. Heat oil in large pot. Saute onion until transparent. Stir in next six ingredients and saute three more minutes. Add beans and 8 cups broth. Bring to boil. Reduce heat and cook until tender, 2 to 3 hours. Add broth as needed. Stir in turkey.
Brown and drain ground beef. Stir in tomato paste, onions and seasonings. (Mixture will be thick.) Cook over low heat for 5 minutes, stirring frequently. Place biscuits in greased muffin tins, pressing to cover bottom and sides. Spoon 1/4 cup mixture into lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Makes 12 cups.
Beat together butter and sugar. Add egg, almond flavor, flour and almonds and beat until smooth and fluffy. Mix well the pastry ingredients. Use plenty of flour to roll out. Cut circles about 3-inches in diameter to place in cupcake pan that is well-greased. Add 1/2 teaspoon raspberry jam in pastry shell, then top with 1 teaspoon of almond mixture. Bake at 375° for 20 minutes. Cool. Glaze with powdered sugar and milk. Top with a cherry.
Beat sugar and eggs together with electric mixer at high speed for 5 minutes. Blend cocoa and flour together. Mix into egg and sugar mixture. Stir in melted margarine by hand. Then stir in pecans, vanilla and salt.
Mix all together; spoon onto cookie sheet 2 inches apart. Bake for 8 minutes at 350°.
Heat oven to 425°. Grease 12 medium muffin cups. Combine cornmeal, flour, sugar, baking powder and salt. Combine milk, egg and oil; add to dry ingredients, mixing just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Place 1 1/2 teaspoons of relish in center of each muffin cup. With tip of spoon, press lightly into batter. Bake for 15 to 20 minutes. Cool 5 minutes in muffin pan; remove to wire cooling rack. Makes 1 dozen muffins.
Mix cake according to package directions and pour into a greased 10 x 15-inch jelly roll pan. Bake at 350° for 15 to 20 minutes. Blend milk and pudding. Beat into cream cheese. Add pineapple. Fold in Cool Whip. Spread over cooled cake. Sprinkle with coconut, cherries and nuts. Refrigerate until ready to cut.
Sift together the dry ingredients in mixing bowl. Cut in shortening; add egg, banana, oats and chocolate chips. Beat until thoroughly blended. Drop by spoonfuls onto ungreased cookie sheet. Bake at 400° for about 15 minutes. Remove immediately from pan. Makes about 3 dozen.
Pour punch in large punch bowl. Then put in sherbet. Pour ginger ale over sherbet. It will foam and fill the bowl. Serve at any kind of party. Makes a great punch.
Put cut up chicken to boiling in a large pot. Cook until well done. When done, take chicken out and let cool to touch, then debone chicken. Don't discard the water and broth mixture. Roll out biscuits in flour; cut up each biscuit into 4 sections. Drop biscuits into water/broth mixture. Alternate biscuits, butter and black pepper. Have heat on medium-high. After adding biscuits, it will tend to boil over, so adjust your heat accordingly. Add the cans of soup and the chicken. Simmer for about 10 minutes. Salt to taste.
Grease pie plate. Mix vegetables and cheese. Beat remaining ingredients until smooth. Pour over vegetables and cheese in pie plate. Bake at 375° for 35 to 40 minutes.
Combine all the ingredients and place in a brown paper bag. Drop pieces of the fish into the bag and shake until the pieces are well coated. Drop fish immediately into hot oil.
Cook broccoli and rice as usual (do not drain broccoli). Set aside. Saute onions and celery in butter or oleo. Add mushroom soup and Cheez Whiz. Simmer until well mixed.
Cut squash into small pieces and simmer for 6 to 8 minutes; drain water. Heat sour cream and sharp cheese. Gently heat until cheese melts. Remove from heat and blend in salt, paprika and egg yolk. Mix squash and sauce thoroughly and place in casserole dish. Sprinkle with bread crumbs. Dot with butter. Bake at 375° for 15 to 20 minutes or until top is brown.
Put the coffee in a large Ziploc bag. Add the raspberry extract and vanilla. Seal bag; shake well!!! Brew coffee according to directions on the can. Store unused coffee in the refrigerator. Delicious when topped with Mundo Tropical Cayman Raspberry Chocolate Duster, just for a hint of chocolate.
Spread pineapple over a 9 x 13-inch pan. Then spread cherries over pineapple. Sift cake mix over cherries. Sprinkle coconut over cake mix. Melt butter and spoon over coconut. Bake in a preheated oven at 375° for an hour.
Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed of an electric mixer. Stir in 1 1/3 cups coconut and pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans; let cool completely. Spread Coconut Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe. Yields one 3-layer cake.
Thaw potatoes. Add to potatoes: salt, pepper, onion, cheese. Melt margarine and mix well with can of soup and sour cream. Pour margarine, soup, sour cream mixture over potato mixture and fold in until mixed. Pour into greased 9 x 13 casserole dish. Bake at 350° for 1 hour, covered for the first 25 minutes, uncovered for the last 35 minutes. You may broil on high for and additional 5 minutes to brown the top.
Press crescent rolls into ungreased 9 x 13-inch pan. Cook sausage, drain and crumble over crescent rolls.
Mix shortening, sugar, egg and vanilla thoroughly. Measure flour by dipping method or by sifting. Stir flour, soda and salt together; blend in. Color 2/3 of the dough red or green. Mold into 10 x 1 1/2-inch roll. Mold this roll into a bell shape by squeezing the top together and leaving the lower half flared and curved; chill. Save 1/4 cup white dough for clappers. Roll out rest of dough on waxed paper into rectangle large enough to cover colored roll, about 10 x 4-inch; trim edges. Wrap around roll; chill. Heat oven to 375° (quick). Cut 1/8-inch thick slices. Place 1/2 inch apart on ungreased baking sheet. Press tiny ball of dough at bottom for clapper. Bake 8 to 10 minutes. Makes 5 dozen.
Mix 1 tablespoon flour, salt, mustard, chili powder and pepper. Rub well over meat. Reserve any excess. Place strips of bacon over meat and secure with picks.
Melt the butter in small pan and pour into a 9 x 13-inch baking pan. Brown the sausage; drain well and set aside. Layer half the cubed bread in the buttered pan and sprinkle with half the basil, dill and cheese. Then layer the rest of the bread cubes, herbs and cheese. Sprinkle the sausage over all. Beat eggs well. Add milk. Pour over the contents of baking pan. Bake in 350° oven for 1/2 hour or until set. Cut into squares and serve.
Hollow out seed part of cucumber with apple corer. Stuff with mixture of tuna, mayonnaise, onion juice, Worcestershire sauce, lemon juice, salt, pepper and Tabasco sauce. Chill and cut in 1/2-inch slices.
Drain the peas, green beans and corn. Toss the rest of the ingredients together and mix with vegetables. Chill overnight.
Mix the yogurt and bananas. Mix oil and sugar thoroughly. Add eggs, one at a time, beating well. Stir in baking soda. Fold in half the flour, then half the yogurt and banana mixture. Repeat. Fold in the pecans. Grease muffin cups or use foil or paper cups. Fill muffin cups about 2/3 full. Bake about 20 minutes in 375° oven until lightly browned. Let stand 2 to 3 minutes before removing from pan. Delicious warm or cool!
Measure water into medium saucepan. Cut butter into pieces and add to water. Heat until butter melts and water boils. Add flour all at once. Stir quickly until mixture forms a ball and leaves the sides of the pan. Be sure not to overcook. The mixture should not look greasy. Remove from heat. Beat in eggs one at a time. Beat well after each egg. Shape puffs onto cookie sheet. Bake at 450° for 15 minutes. Lower heat to 350° and continue to bake for 25 minutes. Prick with knife and let stand in oven for 5 more minutes. Makes 16 medium puffs. Large puffs (8) should cook a total of 50 minutes. Small puffs (3 dozen) bake 20 minutes total.
In 9 x 13-inch pan, melt oleo in oven. Sprinkle crumbs over oleo, mix together and press into pan. Pour milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake at 350° for 25 to 30 minutes. Cool.
Brown and drain sausage. Crush croutons. Put sausage in bottom of a casserole dish; spread croutons on top.
Combine first 5 ingredients in a large bowl; make a well in the center of mixture. Combine buttermilk and oil; add to flour mixture, stirring just until ingredients are moistened. Sprinkle 2 tablespoons flour over work surface. Turn dough onto floured surface. Knead 3 or 4 times. Roll dough to 1/2 inch thickness; cut with 1 1/2-inch biscuit cutter. Place rounds on ungreased baking sheet; lightly coat tops with Mazola spray. Bake at 400° for 15 minutes, until golden brown. Yield: 2 1/2 dozen (38 calories and 1.2 fat).
Dissolve the jello in water. Let cool slightly before adding the rest of the ingredients. Pour half the mixture into mold and let set. Spread the sour cream mixed with the sugar over the set jello. Spoon remaining mixture over sour cream and let set.
Coarsely grind 10 cups (measure after grinding) zucchini, 4 cups onions and 5 tablespoons salt. Mix and let stand overnight. Rinse and drain next day.
Preheat oven to 350 degrees. Blend all ingredients in large bowl. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Makes about 3 dozen cookies.
Cut oleo into flour; mix in cheese, pepper and salt. Fold in Rice Krispies and mix thoroughly. Roll into rolls and refrigerate. Slice medium thickness and bake at 350° for 15 minutes. Sticks can be frozen and baked as needed.
Combine all ingredients. Pour into Bundt pan and bake at 325° for 1 hour.
Heat oven to 350. Grease 11x7 dish. Sauteed butter and onions in skillet. Combine onions, chicken, soup and sour cream, milk and pimiento. Mix well. Spoon into dish. Bake 15 minutes then sprinkle with 3/4 cup cheddar cheese. Arrange biscuits on top, sprinkle rest of cheese.
Melt the first 3 ingredients in microwave. Pour mixture over Rice Chex. Put powdered sugar into a paper sack. Put Rice Chex mixture in paper bag and shake. Keeps a long time. Tastes like Butterfingers.
Preheat oven to 325 degrees. Grease and flour tube pan (or if you have a Stoneware Fluted pan from Pampered Chef, better yet). Mix butter and sugar, add eggs one at a time. Beat well after each egg is added. Add vanilla and beat until fluffy. Dredge berries with 1/4 cup flour and set aside. Sift remaining flour with baking powder and salt, fold into cake batter until well blended. Gently stir in the berries.
Cream together sugar and butter. Add eggs and beat well. Add corn meal and mix well. Add lemon juice and mix well. Add flour and mix well. Add milk and mix well. Spread mixture in an 8-inch pie crust. Bake at 325° for 35 to 45 minutes.
Brown beef and drain. Add cheese and chile beans gradually. Mix occasionally until completely melted. Serve with chips or flour tortillas.
Drain plums; save syrup. Pit plums and arrange, skin side down, in a 12 x 8 x 2-inch baking dish. Mix 3/4 cup sugar and cornstarch in a pan; add reserved syrup. Cook, stirring, until thickened. Pour over plums. Cream the oleo. Add 2/3 cup sugar; beat until light. Add egg, beaten well. Mix dry ingredients together; add alternately with milk to first mixture, beating until smooth. Spread over plums and bake at 375° for about 30 minutes. Serve warm with whipped cream.
Mix all together and pat in 9-inch pie plate. Cover with Romano cheese. Bake in 350° oven 10 to 20 minutes until brown. Serve with "Great Crisps", tomato and celery crackers.
Cook the first 4 ingredients to soft ball stage. Add the butter and vanilla. Cool to 110°. Beat until stiff. Add the walnuts and spread into greased pan.
Cream shortening and sugar together. Beat eggs until light and add. Press bananas through sieve or mash them and add lemon juice. Blend with cream mixture. Sift flour, baking powder and salt together and mix into banana mixture. Add nuts or raisins. Bake in greased and floured loaf pan at 375° for about 1 1/4 hours.
Cook pasta according to pkg. directions with 2 tsp. salt; drain, rinsing well with cold water. Drain artichokes, reserving marinade; coarsely chopped. In large bowl, combine fusilli, artichokes, reserved marinade, broccoli, cauliflower, carrots, red pepper, olives, pepperoni and mozzarella cheese. Pour 1 cup dressing over salad; toss to coat.	Refrigerate covered several hours or over night. To serve, toss salad, adding reserved dressing as needed.