HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together cream cheese, 1/4 cup sugar and vanilla until well blended. Add egg; mix well. Spread onto bottom of pie shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture, being careful not to disturb it. Bake at 350° for 1 hour. Cool.
Saute onion in olive oil. Mix remaining ingredients and cook for 2 hours slowly.
Coat pieces of chicken with flour. Salt and pepper. Place in a 13 x 9 x 2-inch pan. Combine ketchup and cola. Pour over chicken. Bake at 350° about 1 hour or until chicken is tender.
Mix milk, sugar, salt and egg yolks together and bring to a boil. Mix water with gelatine and stir in pudding mixture. Beat egg whites and fold in pudding. Beat cream and fold into mixture. Put graham crackers in bottom of pan. Pour pudding mixture in pan and sprinkle with graham cracker crumbs. Chill until well set.
Mix all ingredients together. Place in greased casserole dish. Top with shredded Cheddar cheese. Cover and bake 1 hour at 350°.
Rub rock salt and liquid smoke into pork surface. Wrap in leaves. Enclose in heavy foil. Bake, covered, at 500° for 1/2 hour. Reduce to 325° and bake 3 1/2 hours. Shred meat into bite size pieces and serve with roasting liquid. For different flavor, substitute banana, taro or spinach leaves for ti leaves.
Sift flour in bowl. Add mustard, salt, paprika and pepper. Make a well in center and add the egg yolks and beat thorougly. Gradually work in dry ingredients. Beat in enough beer to make a batter. Cool for 2 hours.
Combine egg yolk, sugar, flour and grape hulls. Cook to a boil. Bake a 9 inch pie shell and fill with mixture. Top with egg white meringue. Bake until brown.
Combine sugar, softened cream cheese, oleo and vanilla, mixing until well blended. Add eggs; mix at low speed of electric mixer until blended. Stir together flour and baking powder. Gradually add flour mixture to cheese mixture, mixing at low speed until blended. Pour into lightly greased and floured angel food pan. Bake at 325° for 1 hour and 20 minutes. Let cool about 5 minutes before removing from pan. Sprinkle top with confectioners sugar.
Mix cornstarch, sugar and salt. Blend in beet liquid, vinegar and butter. Cook over moderate heat, stirring constantly until thick. Add beets to sauce. Let stand 10 minutes or longer to blend flavor. Serve warm.
Melt the butter in a microwave-safe bowl big enough to hold the apples. Remove the seeds from the apples and slice each quarter into 4 thin slices and add to the melted butter. Add the water, spices and sugar and toss until all the apples are coated well. Cover dish with clear plastic wrap and microwave for 2 minutes. Stir and re-cover. Microwave for 2 more minutes. Can be served over ice cream. Serves 4.
Boil chicken breast, save your broth to boil your spaghetti in. Saute your onions, peppers and butter. Mix all your soups together in a separate bowl. Cube your chicken breast and mix all ingredients (except grated cheese) together in a large casserole dish. Top with grated cheese. Bake at 350° for 30 minutes.
Peel, cube and boil potatoes until tender (not mushy) and firm. Boil 6 eggs (large). Cool potatoes and eggs. Chop eggs and pickles. Add to the potatoes; mix in the mayonnaise, then sprinkle with sugar. Stir. Serve warm at room temperature or refrigerate and serve cold.
Stir all ingredients together. Place a pat of butter or margarine in the cups of a 6-cup muffin pan. Heat to melt butter. Divide dough into the muffin pans and bake at 350° until golden brown or about 15 to 20 minutes.
Prepare noodles and spinach according to directions on package. Chop tomatoes into 1/4 to 1/2-inch pieces. In a greased 13 x 9-inch pan, layer 1/3 each noodles, Ricotta cheese, sauce, spinach, tomatoes and Mozzarella cheese. Sprinkle desired amount of spices over top of each layer. Finish top of lasagna with Parmesan cheese and pats of butter. Bake at 350° for 25 to 30 minutes or until bubbly on top.
Bake cake as directed on package. After baking, poke holes in cake. Pour condensed milk over cake and let completely cool. Mix coconut, marshmallow and Cool Whip. Spread over cake and refrigerate.
Bake cake according to package instructions, using butter (not margarine). Bake in a 13 x 9 x 3 1/2-inch pan. Allow cake to cool slightly in pan.
About 10 minutes before serving, in medium bowl, place frozen peas; cover with boiling water and let stand 5 minutes.
Preheat oven to 300°. Grease a 13 x 9-inch pan. Cream the sugar, butter and egg until fluffy. Add orange peel. Combine flour, salt and baking powder with orange juice and milk. Stir into first mixture. Pour into baking pan. Add topping before baking.
Cook onion and celery in butter until crisp-tender, but not brown. Blend in soup and milk. Add tuna and pimiento. Remove from heat.
In a large pot (5-quart), saute seasoning in butter. Add raw shrimp when seasoning is soft. Cook until shrimp are pink, stirring often. This is when I add about 1/4 teaspoon tarragon. Add Ro-Tel, V-8, corn and potatoes with water to fill pot, about 2 cups. Cook on medium-low fire for about 45 minutes, stirring occasionally, until potatoes are done. Serve with garlic bread. Enjoy!
Brown meat, taco mix and onion together. Drain; add all other ingredients. Mix well. Pour into a 9 x 13-inch pan. If desired, sprinkle more shredded cheese on top of casserole. Bake at 350° for 30 minutes.
Melt butter with Grape-Nuts. Beat eggs; blend in sugar. Add remaining ingredients and the Grape-Nuts mixture. Blend well. Pour into 1 1/2-quart baking dish. Place in pan of hot water. Bake at 375°.
Preheat oven to 350°. In large skillet, heat oil. Brown pork chops on both sides; drain. Sprinkle chops with seasoned salt; set aside. In large bowl, combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions.
Combine egg yolks, sugar, vinegar and milk; cook until the mixture thickens and cool. Combine the fruits, nuts and marshmallows with the egg mixture, then fold in Cool Whip. Chill and serve.
Preheat oven to 350°. Mix all together. Pour in casserole dish and top with cracker crumbs. Bake for 40 minutes at 350°.
Slice and boil squash until tender. Drain and chop. Add other ingredients. Mix well. Put into baking dish. Bake for 45 minutes at 375°. Let stand for 5 minutes.
Cream sugar and butter. Add well beaten eggs. Add flour with cinnamon and salt. Dissolve baking soda in 1 tablespoon milk and add to mixture. Add chopped pecans. Drop by small spoonfuls onto greased cookie sheet. Bake in slow 325° oven until light brown.
Cook the chicken in the water seasoned with the bouillon. Let cool. Take chicken off bones; chop into cubes. Mix chicken with the remaining ingredients. Arrange on lettuce leaves; garnish with sliced apples that have been sliced, quartered and rubbed with lemon juice.
Put onion and carrot chunks in a large casserole. Fry bacon and add to casserole. Dredge meat in flour and quickly fry in bacon grease. Add to casserole. Saute garlic in same pan.
Have potatoes creamed. Dissolve yeast in lukewarm water. Put 5 cups flour into large mixing bowl. Add sugar, salt, potatoes, potato water and melted shortening; stir well. Add eggs, then yeast and water. Add the remaining flour. Let stand at room temperature for 2 hours, or until double in bulk. Bake at 450° for 10 to 12 minutes, or until done.
Mix in order given. Drop by spoonful on a greased cookie sheet. Bake in 375° oven for about 10 to 15 minutes.
Cream Crisco and sugars. Beat in vanilla and eggs. Sift flour, soda and salt. Mix with Crisco and sugar. Add 1 cup of M&M's. (I use the browns and save the colorful ones for decorations.) Drop by teaspoonfuls to greased cookie sheet. Decorate the top with the remaining M&M's. (Eat a few M&M's if you like.) Bake 10 to 12 minutes at 350°. Makes 4 dozen.
Using one stick butter, saute celery, pepper and onions. In a separate large bowl, mix peas, water chestnuts, pimento, mushrooms and soup. Add sauteed vegetables and place in large casserole dish. Top with	bread crumbs which have been dipped in 1/2 stick of melted butter. Bake at 450° until bubbly and crumbs are brown.
Cook rice. Cook ground beef in a large skillet. Add salt, rice and tomato sauce. Cut the top off of the bell peppers and clean out the inside. Stuff the ground beef mixture in the bell peppers. Bake at 350° for 30 minutes. Add cheese on top after 25 minutes.
First you need to make the tomato sauce. Recipe is as follows: Put one teaspoon of oil with chopped onions in a pot. When onions are golden brown, pour in 32 ounces of tomato sauce and 6 ounces of tomato paste. Stir together for 10 to 15 minutes. Put one tablespoon of sugar and one teaspoon salt and one teaspoon of pepper.
Mix together the butter, sugars, vanilla and water. Beat in eggs. Add flour, baking soda and salt. Spread in a greased 13 x 9 x 2-inch pan. Sprinkle morsels on top. Place in preheated 375° oven for 1 minute and run knife through to marbleize. Continue cooking for 12 to 14 minutes.
Mix all ingredients and 1 cup of cheese together in a large bowl. Season with salt, pepper and 2 teaspoons of garlic salt. Put in a large casserole dish. Use remaining cheese for topping. Bake at 350° for 35 to 40 minutes until cheese is melted and beginning to brown. Serve with French bread.
Chop broccoli; put 1 cup mayonnaise, 1 chopped onion and 1 tablespoon vinegar. Mix all together. Add shredded cheese and bacon bits. Mix all together. Feeds about 6 people. Very quick and easy to fix. Do not cook broccoli.
Mix all ingredients and pour into buttered casserole dish. Bake at 400° until set, about 20 to 30 minutes.
Remove stems from mushrooms; slice stems. Cut green onions into 1-inch pieces. In a 10-inch skillet, cook mushrooms, stems, green onions, salt and pepper until mushrooms are tender, about 10 minutes, stirring often.
Combine hash browns, 1/2 cup margarine, chicken soup, American cheese, sour cream, salt and onion in casserole dish. Top with corn flakes and remaining 1/2 cup margarine. Bake at 350° (uncovered) for 45 minutes.
Mix first five ingredients in 2-quart pan. Cook over medium heat until mixture comes to a boil and is a thick mush. Remove from fire and stir until cool. Add eggs, one at a time. Beat very hard after each addition. Add baking powder. Place in greased baking dish and bake in 375° oven for 30 to 40 minutes. Serve with spoon. Delicious served with dried beans.
Add sugar and spices to apple sauce. Cook until flavors are well blended. About 15 minutes. Stir frequently to prevent sticking as mixture thickens. Pour into hot jars, leaving 1/4-inch head space. Process for 10 minutes in boiling water bath.
Pierce skin and place whole zucchini in 1 1/2-quart casserole dish. Cook, covered with wax paper, for 4 1/2 to 5 minutes on High. Rest for 5 minutes. Soften cream cheese in dish on 30% for 1 1/2 minutes. Add onion, salt and pepper. Cut zucchini in half lengthwise and scoop out seeds and add to cream cheese mixture. Place this mixture back into the zucchini halves. Sprinkle with paprika and microwave 1 1/2 to 2 minutes on 60%, just until heated through.
Boil potatoes until well done and drain. Peel eggs and chop fine. Mix all ingredients. Mix mustard and mayonnaise together and then add to other ingredients. (More mustard and mayonnaise can be added if needed for right consistency.)
Place all ingredients in a bowl and mix thoroughly with a spoon. Batter will be thick. Pour into a greased and floured tube pan. Place in a cold oven. Set oven at 325° and bake for 1 hour and 20 minutes. Do not open door. Will make its own delicious crust on top.
Combine crumbs, sugar and oleo. Pat firmly on bottom and sides of buttered	9-inch	spring-form pan or 13 x 9-inch baking dish. Chill. In large bowl beat cheese until fluffy. Add Eagle milk and syrup, then add coffee and mix well. Fold in whipped cream and pour into pan. Cover, freeze 6 hours or until firm. Garnish with more cookie crumbs.
Toss cereals, pretzels, peanuts and M&M's candies together. Melt white chocolate in microwave. Toss with cereal mixture. Spread on waxed paper until cool. Makes about 15 cups.
Put the jello in the hot water and stir quickly. Now put the cream cheese in; mush it around with a whisk. When the cheese is melted in, whisk in the sour cream and let it set in the refrigerator until firm. Top with a spoonful of whip cream when ready to serve.
Cook broccoli for 5 minutes and drain. Add all other ingredients and mix together. Put into casserole (covered). Bake at 350° for 1/2 hour, or until it bubbles.
Soak beans in cold water overnight. Drain beans. Put all ingredients except for rice in large stock pot. Add cold water to cover ingredients. Bring to boil, cover and lower flame. Simmer over low heat for about 1 1/2 hours. Prevent sticking by stirring and scraping sides every 1/2 hour. If too thick, may add water. Cook rice as instructed and serve with beans.
In large kettle, cook onion in margarine until tender; stir in flour until smooth. Gradually add water, then broccoli, bouillon cubes and Worcestershire sauce. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers.
Beat butter and sugar; add vanilla. Measure then add pecan meats. Stir the pecan and cake flour into butter mixture. Roll into small balls and place on baking sheet. Bake at 300° for 45 minutes. Roll in powdered sugar when hot and again cold.
Cream Crisco, sugar and add eggs one at a time. Add all other ingredients and beat 2 minutes at medium speed. Bake 1 hour at 325°.
Combine ground meat, onions, eggs and bread crumbs in bowl, mixing well. Roll into balls and brown in microwave oven or large skillet. Drain well and add tomatoes and salsa; heat thoroughly. Serve over chips and top with cheese.
In saucepan, heat milk until hot (not to boiling). Add chocolate chips; stir well until melted. Remove from heat. Add raisins; mix well. Spoon clusters onto wax paper. Let stand until firm.
Mix together and place in a covered jar. I use at least 2 teaspoons per cup of hot water.
Place strawberries and 1/2 cup sugar in bottom of well greased pan. Make a batter of 1 whole egg and 1 egg yolk, butter, sugar, flour, baking powder. This batter is thick. Bake approximately 1 hour at 350° or until cake is firm. Beat egg while stiff and put meringue on top and brown in 350° oven.
Beat all together well and bake in sheet pan (greased) 45 minutes at 325°, then glaze.
Melt butter; mix everything together and pour into uncooked pie shell. Bake at 350° until golden brown.
Combine in a large flat pan all cereals, pretzels and nuts. In a small pot melt butter and add seasoning. Seasoning amounts can be changed to suit personal tastes. Bring mixture to a boil and drizzle over cereal mixture. Stir to coat well and bake one hour at 225 degrees. Stir every 15 minutes. Store in tightly covered containers.
Layer in pan, tortillas, chicken and soup mixture. Add broth at the end. Salt and pepper to taste. Sprinkle with shredded cheese. Bake at 350°.
Put chicken broth and onion salt in saucepan and warm. Add carrots and potatoes to broth and water. After they have cooked awhile, mash with potato masher until in fine little bits. Add milk and parsley, then add some soup mixture to the milk and flour sauce; stir until smooth. Add this to rest of soup mixture. Add cheese and stir constantly on low heat, being careful not to scorch.
Mix all ingredients. Put in covered roaster. Start at 350°. Turn back to 275° after 3 hours. Continue at 275° for 3 more hours. Total time: 6 hours.
Sift dry ingredients together. Add egg and fruit cocktail. Nuts or coconut may be also be added if desired. Bake 25 to 30 minutes in long baking pan. Cake is done if an inserted fork comes out clean. It is particularly delicious if served warm with whipped cream.
Preheat oven to 375°. Wash chicken. Dip in butter. Roll in potato flakes. Pour 1/2 remaining butter in ovensafe dish. Put chicken in dish, skin side down (if leaving skin on). Bake 35 minutes. Turn over and sprinkle a little of potato flakes over chicken. Bake another 35 minutes or until a golden brown.
Mix thoroughly the ingredients and store in sealed container. Use 1 heaping teaspoon for each cup of boiling water.
Put the 3 bars of cream cheese in a large bowl. Chop chipped beef and spring onions. Add to mix. Add 2 tablespoons Worcestershire sauce and 1 tablespoon mix. Mix together and form into ball. Sprinkle paprika and chives onto ball. Let set overnight for best flavor. Serve with rye bread.
Combine sugar, cocoa and salt; mix. Stir in milk and place over medium-high heat until boiling, then reduce heat to medium-low and stir frequently. Cook until forms a soft ball when dropped into cold water. Remove from heat. Add butter and vanilla. Beat and pour into buttered pans or plates.
Mix sugar, margarine, egg, vanilla extract and almond extract, then stir in flour, soda and cream of tartar. Refrigerate dough; roll dough 3/6-inch. Bake 8 to 9 minutes at 375°.
Brown meat, onion and pepper. Add tomato sauce, soup and chili powder. Simmer. Cook noodles and drain. Mix with meat and add corn. Place in casserole dish; sprinkle with cheese. Bake for 30 minutes at 350°.
Toss with 1/2 bottle Salad Supreme seasoning. Let stand overnight.
Boil the raisins in the water until dry. Mix remaining ingredients. Add raisins last. Pour into Pam sprayed tube pan or loaf pan. (Mincemeat can be used instead of the raisins and apples.) Bake at 350° until knife comes out clean. This is good.
Mix well first 5 ingredients. Add next 4 ingredients and beat until smooth. Mix last 3 (sugar, nuts and cinnamon) and layer with batter. Bake at 350° for 40 minutes. Serves 9.
Grease and flour two 9 x 5 x 3-inch loaf pans. Sprinkle 1/2 cup walnuts in bottom of each pan; set aside. In large bowl, stir together flour, cinnamon, baking soda, salt, cardamon and nutmeg. In medium bowl, stir together eggs, sugar, strawberries, cooking oil, banana and orange peel. Add to flour mixture, stirring just until dry ingredients are moistened. Carefully stir in remaining nuts. Put in pans. Bake at 350° for 1 hour or until done. Let cool in pans 10 minutes. Remove loaves from pan, cool completely. Wrap and store overnight before serving. Makes 2 loaves.
Put rice in casserole. Place chicken on top of rice. Sprinkle with onion soup. Mix mushroom soup, water, salt and pepper. Pour over chicken. Bake, covered for 90 minutes in 350° oven.
Layer cabbage, onion and pepper in a salad bowl. Sprinkle with sugar. Bring oil, vinegar, mustard seed, celery seed and salt to a boil in saucepan. Pour over layers. Chill for 4 hours to overnight. Makes 12 servings.
Mix fruit, coconut, peals and nuts together. In separate bowl blend together condensed milk, butter, vanilla, and cracker crumbs. Add fruit mixture to batter. Drop by spoon into lightly greased miniature muffin pans. Batter should just reach top of cups. Bake at 300 degrees 30 minutes or until lightly brown and solid feeling. Dust with powdered sugar while still hot. Cool. Remove very carefully from pan. Yield about 3 dozen. These are great for the holidays. These store well.
Crush cookies and pat in a 9 x 13-inch pan, saving some for top layer later. Drizzle butter over crust.
Cook sugar, jello and strawberries over low to medium heat. Heat to boiling; chill. Fold Cool Whip into strawberry mixture. Pour into pie crusts. Chill about 1 hour before serving.
Prepare dinner as directed. Add remaining ingredients and mix lightly. Chill. Yields 6 to 8 servings.
In a large pot cook ground chuck and onion until meat is no longer pink. Drain well. Add Ro-tel and tomato juice and mix well. Add shredded cabbage and cook until cabbage is nearly done. Stir in red beans and season with salt and pepper to desired taste.
Bring the first 4 ingredients to a boil; remove from heat. Mix eggs, sugar and vanilla. Add peanut butter mixture. Sift flour and soda into the liquid mixture. Blend well. Bake at 350° for approximately 45 minutes.
Arrange evenly in a greased 2-quart baking dish the potatoes, 1 tablespoon onion and parsley flakes. Mix ground beef with milk, crumbs or oats, catsup, 1/4 cup onion and salt and pepper. Spread evenly over potatoes. Top with catsup. Bake at 350° for 1 hour.
Microwave chocolate, 2 tablespoons milk and butter in medium micro bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until melted completely. Spread in crust. Refrigerate 30 minutes. Arrange banana slices over chocolate. Mix 2 3/4 cups milk and pudding. Beat with wire whip 5 minutes. Let stand 5 minutes. Spoon over bananas. Spread with Cool Whip.
Prepare rice according to package. Cook broccoli for a few minutes. Combine the remaining ingredients except cheese. Turn into buttered dish and top with cheese. Bake at 350° for 20 minutes.
Remove bread crusts. Cut bread into cubes. Place in bottom of a 13 x 9-inch baking dish, buttered. Combine eggs and milk; mix well. Pour over bread crumbs. Sprinkle with cheese, salt and pepper. Cover and refrigerate overnight. Sprinkle with bacon. Bake at 350° for 1 hour.
Mix first 4 ingredients and pour into ice cube tray. Slice the banana on top and freeze until firm. Serves 4 to 6.
Put milk and onion in large bowl and let stand 10 minutes. Then add remaining ingredients and mix only until dry ingredients are moistened. Spread in greased 13 x 9 x 2-inch baking pan. Bake at 375° for 45 minutes or until browned and crusty. Cut in squares. Serve hot.
Saute onion in oil until soft. Add tomato sauce, basil and salt; simmer 5 minutes. Set aside. Mix flour, eggs and milk together; dip chicken pieces in mixture to coat. Saute chicken in olive oil until golden. Place chicken in a 9 x 13-inch pan. Pour tomato sauce over. Top with cheese. Bake at 350° for 20 minutes, or until chicken is done.
Brown hamburger and drain; mix with spaghetti sauce. Spread small amount in a 9 x 13 x 2-inch pan. Place a layer of uncooked noodles over sauces. Cover with a layer of cottage cheese. Repeat layer 2 times. Finish top layer with noodles, sauce and cheese. Cover with foil and bake 1 hour in a 375° oven. Remove from oven and let cool 15 to 20 minutes before serving.
Lay wieners in long pan or baking dish with cover. Spread hamburg over top of wieners. Cut onion over top of hamburg. Season with salt and pepper. Pour tomato paste and tomato sauce into small bowl and add sugar. Dilute if desired. Mix well and spread evenly over wieners. Cover and bake in oven at 250° for about 4 or 5 hours. Serve in hot wiener rolls.
Coat 10-inch tube pan with 2 tablespoons oleo. Press 1/4 cup sugar into oleo. Cream 1 cup oleo and 2 cups sugar until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Sift 2 1/2 cups flour, salt and baking powder. Gradually add to creamed mixture. Coat blueberries with 1/2 cup flour. Fold into batter. Pour into tube pan. Bake at 325° for 1 hour and 10 minutes. Cool in pan 10 minutes, then remove.
Mix eggs and milk. Add flour and salt to mix. Leave lumpy. Melt butter in cast-iron skillet. Place batter in skillet and bake at 350° until brown. Season with powdered sugar and cinnamon.
Mix and put in buttered casserole and top with 1 cup buttered bread crumbs. Bake in 375° oven for 20 to 25 minutes. This serves 5 to 6.
Beat eggs until light in small bowl at high speed. Combine shortening and sugars in large bowl and cream well. Add beaten eggs. Sift dry ingredients and add nuts. Add dry ingredients to shortening and sugars mixture. Mix well for 4 or 5 minutes. Form in rolls. Place in refrigerator until hard or overnight. Slice and bake at 400° for 10 to 15 minutes.
Cream the butter and sugar. Add well beaten eggs, flour, soda, milk and cinnamon; mix well. Add fruit and nuts. Bake in smallest size paper cups in muffin tin at 250° for 30 minutes. Do not overbake. Makes 200 to 300.
Mix everything together until you can knead; form into oval shape. Put on ungreased baking sheet and bake at 400° for 10 minutes, then at 320° for 25 minutes.