HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the cream cheese, sugar, egg and lemon juice. Beat well. Line a 9 x 13-inch oblong pan with 1 package crescent rolls still intact. Pour cream cheese mixture over rolls and then cover with second package of crescent rolls. Bake at 350° for 25 minutes or until brown. Cool overnight and cut into squares.
Cream shortening and sugar. Add unbeaten eggs slowly, mixing well. Add candied fruits, nuts and orange juice. Sift together flour, baking powder, spices and salt. Fold into first mixture. Mix thoroughly. Bake in well-greased, paper-lined 10 x 6 x 4-inch loaf pan or 10-inch tube pan. Bake in 275° oven for 3 hours or until done. This recipe makes 2 or 3 loaf pans; bake 2 hours.
Salt and pepper beef cubes; dip in flour. Heat a small amount of oil in frypan. Add floured beef cubes to heated oil. Brown all over. Add chopped onion and simmer a few minutes, then add a small amount of water to cover meat. Simmer about an hour or an hour and a half, then add carrots. Let cook about 1/2 hour, then add potatoes. Cook until vegetables are done. Add peas. Cook another 5 minutes or until all vegetables are tender.
Combine coconut, sour cream and sugar in bowl. Mix well and set aside. Prepare cake mix using package directions for 9-inch layers. Cool. Split layers with string. Spread coconut mixture between layers and over top and sides of cake. Place in airtight containers for over 24 hours before you open. This cake is better and better everyday that it is in the refrigerator.
Mix cranberry sauce with hot water in a blender until smooth. In another bowl mix 2 jello packs and 1 cup boiling water until dissolved. Add cranberry mixture and nuts. Pour 1/2 mixture in 8-inch square pans and chill until firm in the freezer (30 to 35 minutes). Spread sour cream on top of firm jello mixture. Add remaining jello mixture by pouring slowly into the corner of the pan. Refrigerate until firm. This can be doubled for a 13 x 9-inch dish.
Mix tapioca, 3 tablespoons sugar, salt, milk and egg yolk in 1 1/2-quart glass casserole. Let stand 5 minutes. Cook in microwave about 3 minutes; stir, then cook about 2 1/2 to 3 minutes, until mixture comes to a full boil. Stir in vanilla. Let stand at room temperature while beating egg white until foamy. Gradually add 2 tablespoons sugar; whip to soft peaks. Fold egg white into hot mixture.
Mix in pan sugar and cinnamon. Stir in milk. Boil to 236°, stirring constantly. Remove from heat; add nuts and vanilla. Stir until mixture can no longer be stirred. Turn out onto wax paper. Separate into small pieces with fork. Do quickly. Makes less than 1 pound.
Make jello as	directed on box. Mix all together with other ingredients. Place in refrigerator until jelled. Serve on lettuce leaf.
Remove crusts from bread. Break bread into cubes. Place bread into buttered 2-quart casserole dish. Sprinkle grated cheese over bread. Beat eggs and mix with milk. Pour over bread and cheese. Pour butter over mixture. Cover and refrigerate overnight. To bake, place casserole dish in a pan of water. Bake in a 350° oven for 1 1/2 hours. Serve warm.
Microwave margarine in large microwave-safe bowl on High 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Microwave 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Immediately add cereal; mix lightly until well coated. Press into greased 13 x 9-inch baking pan. Cool; cut into squares. Makes about 24.
Stir all ingredients, then boil for 2 minutes. Remove from stove immediately. Pour onto wax paper into cookie shapes, then let cool.
Crumble sausage in large skillet. Add zucchini, green pepper and onion. Cook until almost done. Add tomatoes. Cook until juice is almost gone. Put in serving dish and sprinkle on cheese and let melt.
Preheat oven to 350°. Beat margarine, sugar, peanut butter, vanilla and eggs in a large bowl until creamy and well blended. Mix in flour and oats. Stir in chocolate chips. Drop by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Yields 4 dozen.
Sprinkle pecans in bottom of a well-greased Bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into fourths. Roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter. Pour over dough. Bake at 350° for 30 to 40 minutes. Invert onto serving platter. Serve.
Combine flour, brown sugar, peanut butter and margarine. Mix with fork until crumbly. Reserve 1 cup crumb mixture. Combine the remaining mixture with baking powder, milk, eggs and vanilla.
Brown hamburger in skillet. Add dry soup mix. Then add water and tomatoes. Bring to a boil; add mini shells, oregano and Parmesan cheese. Simmer until shells are cooked, about 15 to 20 minutes. Then sprinkle Mozzarella cheese all over top and remove from heat until cheese melts. Serve hot!
Cook onion, bell pepper and garlic in oleo over low heat until tender. Pour in celery soup, cornstarch, paprika and water. Mix well and let come to a boil. Pour in crawfish tails and cook for 30 minutes over low heat. Add onion tops the last 5 minutes of cooking. I add 3 or 4 chicken bouillon cubes to enhance the flavor.
Mix together milk, sugar and yeast. Let yeast dissolve. Add salt, oil and 1/2 the flour. Beat until smooth.
Brown beef, sausage and onion; drain well. Combine meat mixture and remaining ingredients and heat on low, stirring constantly, until cheese is melted. Serve in chafing dish to keep warm with tortilla chips.
Mix taco seasoning with refried beans and spread in bottom of an 8 x 12-inch baking dish. Cover with sour cream and finish off with enough Cheddar cheese to make a layer. Bake at 350° for about 20 minutes or until cheese is melted and everything is hot. Serve with tortilla chips.
Place potatoes in large pot covered with water. Boil until tender and add corn. In large skillet, fry bacon until done. Place on paper towel to drain. Saute onion in drippings until tender. Remove from heat; add flour, stir over medium heat until bubbly. Remove from heat, add milk, heat to boiling for one minute. Add to potatoes in pot. Cook until all heated thoroughly. Serve in bowl and sprinkle with bacon.
Drain pineapple; reserve juice. Set pineapple aside. Pour juice into small saucepan. Add sugar and flour; bring to a boil. Quickly stir in egg; cook until thickened. Remove from heat. Cool; refrigerate.
Place chilled spinach in a large salad bowl. Add chilled bean sprouts, drained water chestnuts, eggs, onion and bacon. Mix sugar, oil, salt, vinegar, catsup and Worcestershire sauce in a small bowl; mix well. Pour over spinach mixture; toss to mix well. Serve immediately.
Mix all together. Bake at 350° for 1 hour or until done. (Cover meat loaf with foil while baking). Bakes faster in 2 small loaves. Great leftover for sandwiches.
Mix butter and cracker crumbs. Layer the beans, corn, soup and cheese in order given. Sprinkle cracker crumb/butter mixture over it and bake at 350° until bubbly and crisp on top. Serves 6.
Melt butter in shallow pan. Stir in Worcestershire sauce and garlic powder. Add Chex, nuts and pretzels and mix until all pieces are coated. Heat in oven at 250° for about an hour. Stir every 15 minutes.
Mix 1 tablespoon oil, 4 teaspoons soy sauce and 2 teaspoons cornstarch in small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes.
*Buttermilk may be used instead of sweet milk. If used, add 1 teaspoon soda.
Combine yogurt, sherbet and wheat germ; mix well. Add fruit; mix lightly. Chill 1 hour before serving. Makes 8 servings.
Mix together thoroughly shortening, eggs and sugar. Sift together and stir in flour, soda, cream of tartar and salt. Chill dough. Roll into balls the size of walnuts. Then roll in mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Bake at 400° for 8 to 12 minutes, until lightly browned, but still soft. (These cookies puff up, then flatten out with crinkled tops.) Makes about 5 dozen 2-inch cookies.
Place crackers on microwave plate. Spread pizza sauce on top of crackers. Place pepperoni on top of sauce. Spread cheese on top of pepperoni. Microwave until cheese is melted. Enjoy!
Mix flour, sugar, salt and shortening until crumbly; reserve 1/2 cup. To remaining crumbs, add baking powder, soda and spices. Mix well. Add milk and eggs. Mix well. Pour into 2 greased and floured 8-inch round pans. Top with reserved crumbs. Bake at 375° for 25 to 30 minutes. Serve warm.
Mix juices in large pitcher. Pour over crushed ice. Garnish with lemon slices. Yields 3 servings.
Cut crust off edges of bread. Butter both sides of bread. Put bread into cinnamon and sugar. Place into cupcake pan; bake at 350° for 8 to 10 minutes. Let cool completely until hard. Add favorite pie filling. Place whipped topping on when ready to serve.
Sift together flour and salt; set aside. Combine the orange slices, dates, pecans and coconut. Add to the candy mixture 1/2 cup of flour mixture. Mix well and set aside.
Toss with equal parts of oil, sugar and vinegar, about 1/2 cup or more of each. Add salt and pepper.
Preheat oven to 425°. Prick crust several times with fork. Line with aluminum foil. Bake until lightly browned, 10 to 12 minutes. Place crust on rack to cool completely. Reduce oven heat to 375°. Place half the cheese in the baked pie shell. Top evenly with sausage, mushroom, onion and green pepper. Sprinkle evenly with remaining cheese.
Heat 2 cups water with sugar until sugar dissolves. Cool. With mixer, mix bananas until smooth. Add to cooled sugar mixture. Add all of the other ingredients including remaining water. Place mixture in plastic container and freeze. When ready to serve, thaw for 15 minutes and add 1/2 large 7-Up or ginger ale until right consistency. The punch should be slushy. Add cut up strawberries. Delicious on a hot day.
Mix all ingredients in order. Drop by spoonfuls on cookie sheet. Bake for 10 to 12 minutes in a 350° oven.
Cook the potatoes in boiling salted water until tender, 20 to 25 minutes. Drain and set aside. In a large saucepan or skillet, heat the butter and oil. Add the potatoes and saut for 8 to 10 minutes, stirring frequently. Add the garlic, salt, pepper, lemon juice and Tabasco sauce; lower the heat and cook for 3 to 4 minutes or until the garlic turns a golden color. Be careful not to burn the garlic. Serves 6. Probably can't be frozen. Can make ahead.
Mix well. Baste on pig the last 2 hours of cooking the pig on the grill.
Tear cake into bite size pieces. Place in a 9 x 13-inch pan. Mix in bowl the pudding, milk and sour cream; beat until thickened. Spread over cake. Spoon pie filling over cake. Chill.
Salt, pepper and paprika the chicken pieces. Brown them in 4 tablespoons butter. Place in large casserole. Put 2 tablespoons butter into frying pan and saute mushrooms in it for 5 minutes. Sprinkle the flour over the mushrooms and stir in the chicken consomme and the sherry. While this cooks 5 minutes, open the artichokes and arrange between the chicken pieces. Pour the sauce over the chicken and artichokes and bake at 375° for 40 minutes. You can prepare this in the morning or even the day before. Do not bake until at room temperature.
Prepare lemon juice according to directions. Stir in thawed strawberries; stir in sugar. Mix until sugar dissolves. Chill. Add ginger ale just before serving.
Partly boil broccoli and drain. Mix broccoli, mushroom soup, mayo, eggs and shredded cheese. In saucepan, melt butter and mix with breadcrumbs. Put broccoli mixture in baking dish and breadcrumb mixture on top. Bake at 350° for 20 minutes.
In 12 x 8-inch (2-quart) baking dish or plastic bag, combine dressing, Worcestershire sauce and lemon juice; blend well. Add chicken strips; turn to coat. Cover dish or seal bag; refrigerate 2 to 3 hours, turning once.
Cut round steak into strips. Put 3 tablespoons oil into a pot. Brown round steak and onion (ring the onion). Put soup, cooking sherry, garlic salt and liquid from the mushrooms into the blender (do not put mushrooms in the blender). Blend these together. Put the liquid and mushrooms in with the steak. Bring to a boil. Cover and simmer 1 hour. Serve over cooked rice.
Brown meat; drain. Stir in salsa, corn, mayonnaise and chili powder. Layer 1/2 each of the meat mixture, chips and cheese in 2-quart casserole dish. Repeat layers. Bake at 350° for 20 minutes or until heated. Top with shredded lettuce, tomato and sour cream if desired.
Cream shortening and sugar. Add egg, vanilla and chocolate. Sift together the flour, baking powder, baking soda and salt. Add dry ingredients to egg mixture and alternately add 1 cup boiling water. Bake in 8-inch square greased pan for 30 to 40 minutes at 350°.
Combine first 7 ingredients. Add beef. Mix well. On waxed paper or foil, pat meat to a 12 x 10-inch rectangle. Arrange ham and cheese on top, leaving a small margin around edges. Starting from short end, roll up meat. Seal edges and ends. Place seam down in a 13 x 9 x 2-inch baking pan. Bake at 350° for 1 1/4 hours.
Cream Crisco, sugar and eggs for 10 minutes. Add 1 cup flour; beat on medium speed. Add rest of flour and milk; beat 1 minute. Add flavoring last. Pour into 3 greased and floured cake pans; bake at 350° for 25 minutes.
Add all ingredients, except raisins and nuts, to bread machine pan. Add ingredients in order listed or as directed by your machine's general instructions. Select "mix bread" or "raisin bread" function and push "start." At "beep" (about 25 to 30 minutes into the cycle), add raisins and nuts.
Combine milk with water. Add pudding and mix well. Refrigerate 5 minutes. Fold in Cool Whip. Spoon approximately 1 cup of pudding into 2 1/2 qt. bowl. Layer wafers, then bananas, then half of remaining pudding. Add another layer of wafers, remaining bananas and remaining pudding. Top with wafer crumbs. Refrigerate till set, approximately 4 hours. Do not make too far in advance as wafers get soggy and bananas turn brown.
Preheat oven to 350°. Brown hamburger; drain and add spaghetti sauce. Simmer. Boil mostaccioli noodles for 10 minutes. Drain. Mix hamburger/spaghetti sauce with noodles. Put in 1 1/2-quart casserole dish. Sprinkle with Mozzarella cheese. Bake for 30 to 40 minutes.
Preheat oven to 350 degrees. Beat egg whites to stiff peaks. Add sugar gradually. Fold in nuts and nibs. Drop cookies on well-buttered cookie sheet. Place in oven. TURN OFF OVEN. Do not open oven door for at least eight hours. It is nice to make these in the evening and leave overnight in the oven.
Put ingredients in blender (except oil); blend until smooth. (You may blend in mixing bowl if preferred.) Heat skillet that has a handle. Add small amount of oil to grease skillet after skillet has warmed up. Add small amount of batter, tipping skillet so pancake runs out and becomes thin. After pancake has become golden brown in spots, flip and cook other side same way. Roll into tube shape and serve with maple syrup and butter or fresh cut fruit and powdered sugar. Recipe can be halved.
Melt butter in large, stainless or heavy pan. Add flour and salt, stirring to mix, then add half and half very slowly, stirring constantly. Heat and stir until it thickens. Remove from heat and add sugar. Melt 1/4 cup butter and pour over Rommegrot in serving bowl. Also, sprinkle top with sugar and cinnamon. Makes 5 cups. Freezes nicely.
Boil chicken until done, until meat falls from bone. Let cool, discard bone and shred meat. In large bowl, mix soup concentrates and tomatoes. In buttered 13 x 9 x 2-inch baking dish, layer 1/3 of tortilla chips, 1/3 cooked chicken, 1/3 grated cheese and 1/3 soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top. Bake for 1 hour, until hot and bubbly. Serve with olives, tomatoes and lettuce.
Crumble cream cheese into blender. Add remaining ingredients, reserving liquid from clams. Blend well. If a softer mixture is desired, add small amount of liquid from clams. Yield: 1 cup.
Microwave on Medium for 2 minutes. Stir. Microwave for 1 more minute. Pour in 8 x 8-inch pan. Refrigerate.
Saute onion and chopped chili pepper in oil until tender. Add squash, milk, salt and black pepper. Cover and simmer for 15 minutes. Remove from burner; top with grated cheese and cover until cheese melts. Serve hot.
Saute onions, celery, mushrooms and garlic in oil in large saucepan. Add beef and continue cooking until meat begins to brown. Drain excess fat. Add all other ingredients. Bring to a boil, stirring often. Reduce heat and simmer slowly 1 hour. Serve over favorite pasta.
Cream oleo well. Gradually add sugar and beat well. Add eggs, one at a time, flour and lemon extract. Grease jelly roll pan, 15 x 10 x 1-inch. Spread batter in pan. Lightly score into 20 pieces. Place 1 heaping tablespoon of pie filling on each square. Bake at 350° for 45 to 50 minutes. While still warm, sprinkle with powdered sugar.
Preheat oven to 375°. Brown beef and onions. Drain grease. Stir in sauce mix and tomato sauce. Heat until hot and bubbly. Combine cheese and sour cream. Pour hot meat mixture into a 12 x 8-inch baking dish. Spread cheese mixture over meat mixture. Separate crescent dough into rectangles. Place over cheese mixture. Spread margarine over dough and sprinkle Parmesan cheese on top. Bake at 375° for 18 to 25 minutes or until browned.
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly.
Preheat oven to 350°. Line a baking dish with foil (shiny side towards the meat). Place a chuck roast in the foil and sprinkle with pepper and thyme. (Important!! No salt!!)
In a bowl, beat egg whites until stiff peaks form; set aside. In another bowl, lightly beat egg yolks. Beat in milk, lemon juice and lemon zest. Add salt, sugar and flour and beat until smooth. Fold yolk mixture into egg whites. Pour into 6 individual 1 cup custard cups. Place the cups in a 9 x 13 x 2-inch baking pan. Pour boiling water into baking pan to a depth of about 1-inch. Bake at 350° for 20 to 30 minutes or until golden and top springs back. Serve warm.
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time and beat until thick and smooth. Combine flour and baking powder. Sift together and add to creamed mixture alternating with milk. Stir in flavors. Beat until blended. Spoon into tube pan. Bake 1 1/2 hours at 325° for 35 to 40 minutes.
Cream margarine and sugar together. Add beaten eggs, mashed bananas and sifted flour. Pour in greased loaf pan. (Optional: Pour 1 cup of chopped pecans in mixture.) Bake in loaf pan in 325° oven for 1 hour.
Combine eggs, soup, cheese and mayonnaise. Fold into broccoli. Pour into greased casserole dish. Cover with Ritz cracker crumbs and dot with butter. Bake 30 minutes at 350°.
Boil sweet potatoes until tender. Drain. Allow to cool. Peel and slice. Place in a buttered casserole dish. Dot with butter and cinnamon. Mix all other ingredients together and pour over sweet potatoes. Bake uncovered at 350° for 20 minutes.
Sift flour, 3/4 cup sugar and salt together. Beat egg whites with cream of tartar in large mixing bowl until soft mounds form. Gradually add 3/4 cup sugar, beating constantly until very straight peaks form. Mix egg yolks, apricot nectar, rum flavoring and orange rind. Add dry ingredients in mixing bowl. Beat 1 minute with mixer on medium speed. Add 1/3 at a time to egg whites, folding gently but thoroughly. Put in ungreased 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Invert and cool. Slice into 3 layers and spread Apricot-Orange filling between layers, then frost top and sides with Snowy White Frosting.
Stir-fry meat until brown and heated through. Add vegetables and heat through. Add pineapple chunks and sweet and sour sauce. Heat and pour all over prepared rice.
Combine graham cracker crumbs with sugar, cinnamon, peanut butter and Karo syrup. Mix and shape into balls. Roll in powdered sugar. Yields 18 to 20 balls.
To eggs, add flour, salt and milk (beat well). Add remaining ingredients and mix well. Pour into a flat well-greased 8 x 12-inch Pyrex baking dish and bake at 350° for 35 minutes. Cut into tiny squares and serve as a hot hors d'oeuvre. Makes 96 squares.
Tear up 4 slices rye bread into bottom of 9 x 13-inch pan. In layers over bread, spread kraut, corned beef, sour cream and onion. Add Mozzarella and Swiss cheeses. Tear other 4 slices bread on top of cheese, then pour melted oleo over bread. Bake at 350° for 30 minutes or until browned.
Combine pie filling and milk. Add next 3 ingredients. Add a drop or two of red food coloring. Refrigerate and serve chilled.
Preheat oven to 285°. Roll in balls. Bake and roll in powdered sugar while hot.
Melt Chocolate in Microwave until soft. Stir. Then add milk and heat. Stir again. Pour over vanilla ice cream and add chopped nuts.
Mix all but cheese. Bake 45 minutes at 350°. Add cheese on top last 15 minutes. You may use Mexican cornbread mix for a different spicy taste treat.
Mix cocoa, sugar, milk and oleo and bring to a boil and boil 3 minutes only. Remove from heat and add peanut butter and vanilla. Mix well and stir into oatmeal. Drop from spoon onto waxed paper. Cool and serve.
Take wok or frying pan and warm on medium heat. Use 3 tablespoons vegetable oil and heat in pan. First put in pan the garlic; brown a little and add beef. Cook thoroughly. Add onions. Cook 2 minutes; add egg and scramble all together. When egg is done, add salt and pepper, then add rice. Stir until well blended. Finally, add soy sauce and cook for 3 more minutes until rice is lightly browned completely in soy sauce.
Cook celery in small amount of salted water until tender. Saute mushrooms in butter about 5 minutes, then add mushroom soup and peas and heat well. Put half the cooked celery in greased casserole. Pour in half of soup mixture and sprinkle with half of cheese. Repeat. Top with bread crumbs and bake at 350° until brown and bubbly, about 20 minutes.
Brown beef with onion. Add cut up Polish kielbasa. Fry bacon and break up. Mix with other ingredients. Bake one hour at 350°. Serves 8.
Combine eggs, soup, onion, chicken, rice, celery, mayonnaise and lemon juice. Stir to mix well. Spoon mixture into shallow nonstick 2-quart casserole. Combine bread crumbs and butter substitute; sprinkle over top of casserole. Bake at 350° uncovered for 40 to 45 minutes or until bubbly.
Cut spareribs into serving pieces; place in baking pan. Saute onion and garlic in oil in saucepan; stir in remaining ingredients. Pour over spareribs. Bake in preheated 325° oven for about 1 hour or until done. Baste frequently.
Cook rice as directed on package, substituting soup for part of water and reducing salt to 1/4 to 1/2 teaspoon. Good in place of potatoes for any dinner.
Combine all except 1/2 cup cheese and 1/2 can onions. Bake at 350° for 30 minutes. Top with cheese and onions. Bake 5 minutes.
Preheat oven to 350°. Cook bacon until crisp. Set aside. Beat eggs with cream and cheese. Stir in broccoli, salt, garlic powder and lemon pepper. Crumble bacon. Stir 1/2 of the crumbled bacon into egg mixture. Pour into a 9-inch pie plate. Bake at 350° for 30 to 35 minutes. Top with remaining bacon. Makes 4 servings.
Mix 100% Bran and boiling water and let cool. Cream Crisco, sugar and eggs. Add flour, salt, baking soda, buttermilk and 40% Bran. Add this to the first mixture of 100% Bran and water. Fill muffin tins 1/2 full. Bake at 350° to 375° for 20 to 25 minutes. (Check with toothpick for doneness.) Batter may be stored for up to 2 weeks in Tupperware container in the refrigerator.
Mix ingredients together; let chill overnight. May substitute other flavors and fruits (blackberry, strawberry, etc.).
Layer equal amount of guacamole daily, sour cream and Pace picante sauce in a clear bowl. Serve with tortilla chips or corn chips. Combine all ingredients; mix well.
Melt the butter or margarine in bottom of a 9 x 13-inch pan. Mix the remaining ingredients in the order given, pouring the milk over all. Spread evenly. Bake at 350° for 30 minutes.
Place enough lettuce leaves on platter to cover it. Put drained pear halves, with hole side up, on lettuce leaves. Fill hole with Miracle Whip. Sprinkle with cheese. Place 1/2 cherry on top of cheese. Refrigerate until ready to serve.