HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°. Spray bottom of 8 inch spring form pan with cooking spray, sprinkle crumbs in pan. Beat cream cheese until fluffy. Gradually beat in milk until smooth. Add egg whites, egg, lemon juice, and vanilla. Mix well. Stir in flour, pour into pan. Bake 50 to 55 minutes or until center is set. Chill. Optional, top with fresh fruit. Refrigerate.
Beat all ingredients together until well mixed. Ready to use at once or refrigerate. Serve over ice cream.
Place sauerkraut in 1 1/2-quart baking dish. Top with a layer of beef, then cheese. Combine mayonnaise and dressing; spread over cheese. Top with tomato slices and set aside. Combine butter and bread crumbs in small bowl; sprinkle over tomato slices. Microwave at 70% power for 12 to 14 minutes or bake at 350° for 45 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.
Cook sausage, crumbled, thoroughly. Drain. Add salsa. Place 2 tortillas on the bottom of 9 x 13-inch pan. Spread 3/4 cup salsa and	sausage on tortillas. Top with 1/2 cup cheese. Put 2 more tortillas and continue layering , finishing with cheese. Bake 25 to 30 minutes at 350°. Let stand 15 minutes and cut into squares. Can garnish with dollop of sour cream.
Combine instant soup and water, bring to boil. Add noodles and cook 10 minutes. Brown sausage and drain. Saute pepper and onions in sausage drippings. Combine all ingredients. Bake in 1 1/2-quart casserole at 350° for about 30 minutes. Yields 4 servings.
Mix in order of ingredients. Form into small balls, flatten with fork to make a crisscross imprint. Sprinkle with sugar. Colored sugar makes it very pretty. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Do not overbake.
Heat oven to 400°. In large saucepan, combine sugar, cornstarch and salt. Stir in strawberries, rhubarb, lemon juice and margarine. Cook over medium heat, stirring frequently until hot, bubbly and slightly thickened. Pour into 2-quart casserole or baking dish. Combine sugar and cinnamon; separate dough into 10 biscuits. Cut each in half. Coat each with melted margarine; roll in sugar mixture. Arrange biscuits, cut side down on hot fruit mixture in circle around edge of casserole, overlapping slightly. Bake at 400° for 15 to 20 minutes or until biscuits are golden brown. Serve with whipped cream or ice cream.
Melt stick margarine. Stir in bread stuffing crumbs. Spoon half of mixture in 1 1/2-quart shallow baking dish. Mix raw spinach with sour cream and soup mix. Spoon over bread stuffing, then top with remaining bread stuffing. Bake at 325° for 30 to 35 minutes.
Dissolve each package of jello with hot water. Pour into separate shallow pans and let stand in refrigerator. Cut sugar and softened butter into crushed graham crackers with pastry blender or blending fork. Line oblong glass baking dish (11 x 14-inch) with cracker mixture; use only 2/3 of it. Soften plain gelatin in cold water; dissolve in hot pineapple juice and set aside to cool. Whip the cream; add sugar and vanilla. Add cooled pineapple juice to whip cream mixture. Cut jello into small cubes and blend gently into whip cream mixture. Pour into crust and spread evenly. Sprinkle remaining 1/3 cracker mixture on top. Let stand in refrigerator 12 hours or overnight.
Combine all ingredients in a small saucepan and let boil 2 minutes. Remove from heat; pour into a large bowl and except chicken wings. Let cool. Add chicken wings to the marinade and marinate in fridge at least 2 hours. Grill over medium heat 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.
Cook rotini according to package directions; drain well. Combine pasta, meat, cheese, green pepper and onion; stir well and chill. Combine mayonnaise, milk, vinegar and sugar; pour over pasta mixture and toss well. Keep refrigerated until ready to serve.
In a saucepan, bring the sour cream just to the boiling point. Remove from heat and add oleo. In a large bowl, beat egg, sugar, salt and soda; then add sour cream mixture. Sprinkle yeast on this mixture. Stir well, then add flour. Knead the dough into a ball. Cover and let rise 10 minutes. Roll into strips 6-inches in width and spread with butter, brown sugar and cinnamon. Fold over and cut in strips 1-inch wide. Press down on greased cookie sheet and let rise 1 1/2 hours. Bake at 375° for 15 minutes.
Mix and roll into balls. Bake at 350° until brown, cook on brown paper bag and remove immediately. Freezes well.
Heat oven to 350°. Cut the butter or margarine into the flour. Sprinkle the water over the mixture and mix with a fork. Round into a ball and divide in half. Place each half in strips, side by side, on an ungreased baking sheet.
Chop bell pepper and onion. Cook until wilted; mix with can of corn. Pour over tamales that have been sliced sideways. Bake at 350° until bubbly.
Cook beef, onion or onion powder, peppers and celery until meat is brown and vegetables are tender. Drain beans. Add beans and remaining ingredients. Cover and simmer 1 to 1 1/2 hours.
Mix 1 pint of water to cool aid mix. Mix sugar and water together, pour cool aid into sugar mix. Add rest of ingredients. Serve cold.
Press dough onto 14-inch pizza pan. Bake in a 350° oven for 15 to 20 minutes, until browned and puffed. Cool completely. Beat the cream cheese, sugar and vanilla together; spread over cookie. Arrange fruit over cream cheese. Chill.
Cream shortening, brown sugar, vanilla and salt. Add beaten egg and mix well. Add dry ingredients and add to cream mixture. Add nuts. Make 2 rolls; put in refrigerator overnight. Slice and put on greased cookie sheet. Bake at 375° for 10 minutes or until desired brownness.
Blend mushroom soup and milk. Set aside 1/2 cup of mixture for later use. Combine together: soup mixture, rice and dry soup mix. Pour mixture into a 2-quart baking dish. Place chicken on top. Pour the reserved soup mixture over chicken.
Mix in bowl the cream cheese, onion, mayonnaise and shrimp. Add about 2 to 3 teaspoons of juice of 1 lemon and other ingredients. I just add enough paprika to color the dip a pinkish orange. Refrigerate afterwards.
Wash potatoes and peel off most of peeling. Dice and cook potatoes. Set cooked potatoes aside. Combine butter, milk and flour in 5-quart pot. Stir until smooth. Cook on medium, stirring constantly until thick and bubbly. Stir in potatoes, salt, pepper, cheese, bacon and onions. Cook until cheese is melted, but do not boil. Add sour cream.
In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture, chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. Pour into a 13 inch x 9 inch x 2 inch dish. Sprinkle with walnuts if desired. Chill until firm.
Grease 9 x 5 x 2 3/4-inch pan. Sift flour with baking powder, baking soda and salt. Set aside. At high speed of mixer, beat margarine, sugar, egg and vanilla until smooth. Stir in banana. Add flour mixture, bran and nuts, beating until smooth. Turn into prepared pan. Cook (350° oven) until toothpick inserted into bread comes out clean. Cool. Slice.
Spray crock-pot with Pam. Mix all ingredients together. Pack evenly in pot. Add 1 tablespoon sugar in can of sauce. Stir and place on top of meat loaf. Cook on low approximately 6 hours (on high sides will burn). Start before 8 a.m. and it is ready for supper. Cut in fourths and remove. Serves 4.
Combine Jell-O and hot water. Stir until dissolved. Add pineapple. Refrigerate until syrupy. Add sour cream, nuts and cherries. Mix well. Pour into mold. Refrigerate until set. Unmold. Garnish with small cream cheese balls rolled in chopped nuts and cherries.
Dissolve jello in 1 cup boiling water. Add 2 boxes strawberries, bananas, pineapple and nuts. Pour half of the mixture in a dish and allow to set up. Mix the sour cream and cream cheese. Spread over the set up mixture. Pour the remaining jello on top.
Mix eggs, sugar, vanilla, evaporated milk and a pinch of salt. Finish filling ice cream container with whole milk. Freeze in ice cream freezer until firm.
Combine sugar, flour and light cream in a 1 1/2-quart casserole. Cook in microwave oven on Full power for 4 to 5 minutes or until thickened. Stir twice during cooking time with wire whisk. Add egg gradually, stirring with wire whisk. Cook in oven on Full power for 1 to 2 minutes or until boiling. Stir twice during cooking. Add peanut butter, stirring until smooth. Cool. Turn into pie shell. Chill until firm. Top with whipped cream.
Mix ingredients together; let stand for 10 minutes to allow flavors to mingle. Spread on your favorite meats or poultry, or mix in your favorite recipes.
Combine tomatoes, green pepper, celery and onion in large bowl. Pour lemon juice over; toss lightly. Chill at least an hour to blend flavors. Drain before serving.
Bake cake as directed for a 13 x 9-inch pan. Mix 1 box Jell-O with 1 cup hot water and 1/2 cup cold water. Pour slowly on cooled cake. Beat pudding, Jell-O, vanilla and milk. Fold in Cool Whip. Spread on cake and refrigerate.
Cook macaroni until tender; set aside. Crumble biscuits and add cheese, margarine and cold water in a saucepan. Cook until cheese melts. Beat eggs and add milk. Salt and pepper. Mix a little of the hot cheese mixture with the egg mixture and beat. Then pour eggs into cheese mixture and cook until thick. Add macaroni and cook a little longer. Pour into a baking dish. Bake at 350° for 30 minutes or until brown.
Prepare lasagna noodles according to package directions. Drain. Combine eggs, mushrooms, carrots, onions and spinach. Mix well. To the egg mixture, add garlic powder, Ricotta or cottage cheese and salt (to taste). In the bottom of a 13 x 9-inch baking dish, spoon a thin layer of spaghetti sauce. Layer with lasagna noodles, Mozzarella, egg-cheese-vegetable mixture, spaghetti sauce, Mozzarella and Parmesan cheese. Repeat layers. Top with lasagna noodles, sauce and Parmesan cheese. Cover with foil. Bake in a 375° oven for 35 minutes. Remove foil and bake, uncovered, 25 minutes longer. Let stand 10 to 15 minutes before cutting. Serves 8 to 10.
Dissolve yeast in potato water. Add potatoes, 2 tablespoons sugar and 1 cup flour. Beat until smooth and let rise until bubbly (about 1/2 hour). Stir down; add remaining sugar, salt and 1 cup flour. Beat until smooth. Stir in beaten eggs, then oleo. Add raisins. Stir in enough flour to make soft dough. Turn out onto floured pastry cloth and knead until smooth and elastic, about 5 minutes. Place into greased bowl, turning to grease top.
Place steak on sheet of aluminum foil. Top with soup mix and mushrooms. Lightly close foil. Place on cookie sheet. Bake at 400° for 1 hour.
Cream together butter and sugar. Add eggs, sour cream and bananas. Sift together flour, salt, baking powder and baking soda. Add to batter and blend well. Add chopped nuts. Bake in greased large loaf pan one hour at 325°.
Heat oven to 400°. Grease a 13 x 9-inch baking pan. In a large bowl, combine all ingredients except preserves. Mix well. Reserve 1 cup mixture. Press remaining onto bottom of prepared pan. Spread preserves evenly over base to within 1/2-inch of edge of pan. Sprinkle with reserved mixture. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into bars. Makes a 13 x 9-inch pan of bars.
Combine cheeses and other ingredients. Beat well. Shape into ball. Roll in ground pecans.
Roll out raised bread until thin. Separate eggs; spread yolks over top of dough. Sprinkle oregano and garlic salt on top. Lay slices of Provolone and Mozzarella cheese over mixture. Top with pepperoni slices and hamburger combination (onions, salt, green pepper and meat fried up). Roll like a jelly roll. Brush with egg whites. Bake on cookie sheet at 350° for 30 minutes or until brown. Serves 4.
Mix cornmeal and water and stir until thick. Add 1 tablespoon butter. Stir and pour over meat mixture. Bake 40 minutes at 375°.
Mix popped corn, M&M's, peanuts and nuts in a large bowl. Melt butter, marshmallows and vanilla. Pour over corn mixture. Butter hands well and mix. Place in a well buttered tube pan. Invert on a plate when ready to serve.
Melt oleo; add sugar. Add eggs, vanilla and pecans. Pour into a greased pan (1 1/2 x 6 1/2 x 10 1/2-inches). Bake 45 minutes at 350°. Cool slightly. Cut and roll in powdered sugar. Makes 24 sticks.
In large glass bowl, layer all ingredients (except mayo) in order. Top layers with mayo. Cover with Saran. Refrigerate 24 hours. Serve hot, mixed. Will hold for several days.
Preheat oven to 350°. Cream margarine and sugar; mix in egg. Add molasses and water. Sift together flour, baking soda, cinnamon, ginger and cloves. Mix dry mixture to sugar mixture. Add in orange rind and refrigerate a few hours to allow ingredients to settle. Roll into 1-inch balls and then roll into sugar. Place on an ungreased cookie sheet 2-inches apart. Bake 8 to 10 minutes. Makes 6 to 7 dozen.
Drain pineapple, saving juice. Add juice to a 3-quart heavy-duty pot. Add sugar and cornstarch and mix well. Add pineapple and chopped apples. Simmer until juice is a thin syrupy consistency. May cool in pan over ice. Pour into a 9 x 13-inch dish or any pretty glass bowl and cover with Cool Whip and nuts.
Heat oven to 350°. Generously grease bottom of loaf pan (9 x 5 x 3 inches). Stir all ingredients in pan with fork until moistened; beat vigorously 1 minute. Bake until wooden toothpick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan. Makes 2 loaves.
Combine all ingredients and beat for 1 1/2 to 2 minutes. Pour in an unbaked pie shell. Bake 35 to 45 minutes in 350° oven.
Cook rice according to package, then put aside. Microwave meatballs until heated through.
Fry bacon crisp. Saute chopped vegetables in the bacon fat. Add peas and tomatoes. Add crumbled bacon. Simmer 40 minutes. Serves 8.
Mix all together and beat with electric mixer 4 minutes. Bake at 350° for 30 minutes.
Cream the butter and shortening. Beat until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour and baking powder. Add to creamed mixture alternately with cream of coconut. Mix until blended after each addition. Stir in lemon rind and vanilla. Pour batter into tube pan and bake at 350° for 1 hour and 15 minutes. A very good pound cake.
In a bowl, combine salmon, bread crumbs, chopped onion, butter, salt and pepper; mix well. Combine milk and egg; add to salmon mixture and mix thoroughly. Shape into a loaf in a greased shallow baking pan or in a greased 7 1/2 x 3 1/2 x 2-inch loaf pan. Bake at 350° for 30 to 40 minutes. Makes 3 or 4 servings.
Mix all ingredients together in 9 x 13-inch dish. Place about 8 pork chops on top. Bake in 350° oven for 1 to 1 1/2 hours.
Bring to a boil the water and sugar; cool. Add beaten egg, bananas, pineapple, orange juice, cherries and lemon juice. Pour mixture into plastic container; cover and place in freezer. Stir frequently while in process of freezing so fruit does not settle in bottom. Slightly defrost before serving.
Place 1 vanilla wafer inside cupcake line in pan, flat side down. Cream together cream cheese, eggs, sugar and vanilla. Spoon creamed mixture into 24 cups. Bake 20 minutes at 350°. While this is baking, prepare the sour cream, sugar and vanilla topping. Spoon on top of tarts and bake another 10 minutes. When cool, top with pie cherries or blueberries.
Clean chicken and season with salt, pepper and garlic powder (just a little). Make a bed with heavy duty aluminum foil. Place chicken and cut up veggies in foil; fold securely. Cook at 300° for 45 minutes, checking periodically.
Drain cooked squash and onion well. Beat with mixer. Add all additional ingredients and beat again. Pour into a greased 3-quart casserole dish and bake 1 hour at 400°. Serves 8.
Sift flour, cinnamon, salt, sugar, nutmeg and soda; then add eggs. Next add pumpkin, water and oil. Mix well, then add nuts, raisins and dates. Grease and flour well four 1-pound coffee cans. Fill cans 1/2 full and place on a cookie sheet. Bake one hour at 325°. You can take from the cans while hot. Serve with whipped cream. (Olive-cream cheese spread can be used with bread.)
Make brownies according to directions on box; crumble up when cool. Make chocolate pudding according to directions. Crumble candy bars into very small pieces. Layer into large crystal bowl as follows: 1/2 brownie crumbles, 1/2 pudding, 1/2 candy bars. Repeat layers, then put the chocolate Cool Whip on top.
Cut chicken into bite sized pieces. Combine with Ro-tel tomatoes, cream of chicken soup, water and seasoning. Simmer over low heat. Cut tortillas into 1/4-inch strips and fry until crisp. Drain excess fat. Spoon soup into bowl. Garnish with avocados, cheese and fried tortilla strips.
Mix in pan, sugar, cornstarch and salt. Add water in gradually, stirring constantly over medium heat. Stir until thick. Remove from heat.
Combine 1/2 cup flour and 1/2 cup oil in Dutch oven. Cook over medium-low heat, stirring constantly, 20 to 30 minutes or until roux is caramel-colored. Add onion, green pepper and garlic; saute 4 minutes. Add chicken broth, tomato sauce and bay leaves. Cover and simmer over low heat 20 minutes.
Place fruit in 9 x 9-inch pan. Sprinkle dry cake mix over and last 3 ingredients as toppings. Bake at 325° for 1 hour. Cool and serve with whipped cream or ice cream.
In a large saucepan over medium-high heat, warm oil. Add chicken, onion, bell pepper and garlic. Saute 5 to 7 minutes or until chicken is no longer pink. Add remaining ingredients and simmer 20 minutes. Serve over steamed rice.
Saute onions, celery and red pepper in butter in a small Dutch oven for 15 minutes, or until tender. Add vinegar and the remaining ingredients to the mixture. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes. Store in refrigerator. Serve chilled or at room temperature. Yields 1 quart.
Cream butter and sugar in a mixing bowl. Add eggs. Add sweet potatoes. Sift dry ingredients together; add to creamed mixture, alternating with milk. Add vanilla and nuts. Pour into three greased and floured cake pans. (Note: Can line pans with wax paper.) Bake at 350° for 30 to 35 minutes or until cake tests done. Cool and ice with Fluffy Egg White Icing.
In screw-top jar, put oil, honey, vinegar, wine, ginger and 1/2 teaspoon salt. Cover and shake well. Chill.
Melt together over low heat 1 1/2 sticks margarine, vanilla, 2 tablespoons sugar, eggs and cocoa. Remove from heat; stir like custard. Add graham cracker crumbs and nuts. Press into bottom of 13 x 9-inch pan. Mix 6 tablespoons margarine, milk, pudding and 3 cups powdered sugar. Spread on crust layer. Chill. Melt chocolate chips with 1 1/2 tablespoons melted margarine. Spread as icing on top of pudding layer. Refrigerate until almost firm. Cut into squares. Refrigerate.
Mix first 8 ingredients together and add 1 cup chicken broth or water. Pour in casserole dish and top with a mixture of crushed Ritz crackers and butter. Bake for 30 minutes at 350°.
Cook beans until done. Add all ingredients. Let simmer 1/2 hour, then add salt and pepper to taste. Add own hot sauce, if desired.
Cream cheese and dry jello together. Add 1 cup hot water. Stir until mixed. Add 7-Up and marshmallows. Add pecans. Put in refrigerator to set.
Cook macaroni as directed on package. Blend tomatoes; add to macaroni and simmer for a few minutes. If ground beef is used, it may need to simmer about 10 minutes longer.
Dice tomatoes into saucepan; add potatoes, onion, salt and a few grains pepper. Add boiling water; cook until tender. Mix sour cream and flour together in double boiler; cook over hot water, stirring constantly, until thickened. Stir sour cream mixture gradually into tomato-potato mixture. Season to taste with additional salt and pepper. Reheat but do not boil.
Use enough flour to make a stiff dough. Take a small piece of dough and roll into long round strips, forming figure eights. Place on cookie sheet and bake at 425° for 15 minutes.
Put yeast in warm water; stir. Combine butter, sugar and beaten egg, then add flour. Mix well. Spoon into muffin pans. Bake at 400° until brown. Keep remainder in a sealed bowl.
Prepare cake mix as directed on package. Bake in a 13 x 9-inch pan. Cool 15 minutes. Then poke holes through cake with fork.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients; mix well. Chill and shape into a ball. Roll in chopped nuts.
Combine and beat until creamy the peanut butter, chocolate, vanilla and salt. Add and beat, until smooth, the confectioners sugar alternately with milk. Fills and frosts 2 (8-inch) layers.
Mix together the sugar, cornstarch and cloves in saucepan, then add vinegar, beet juice and butter. Cook, stirring until thick and clear. Add sliced beets and let heat until beets are heated through.
Cook sugar, beaten egg, flour and pineapple juice until thick. Cool this mixture and add to the pineapple, cheese and marshmallows. Stir until all ingredients are coated.
Bake according to directions in round cake pan. Cool and slice in half. Put Filling between layers.
Mix all ingredients and pour into a greased and floured 9 x 13-inch pan or 2 round cake pans. Bake at 300° until golden brown.
Melt butter in long baking dish. In a bowl mix flour, sugar and milk. Pour in butter pan. Do not stir. Spoon peaches on dough and bake at 375° for 30 or 40 minutes.
Thaw bread and let rise as directed. Push dough down. Roll out in rectangle on cookie sheet. Down the center, place 1/2 the cheese mixture, then beef and sausage. Next put pepperoni and Canadian bacon, then layer bell pepper and onion; top with remaining cheese. Roll up edges of dough and pinch edges together. Place seam side down. Brush with butter and sesame seed. Bake at 400° for 25 minutes or until golden brown.
Combine spinach and next 4 ingredients in a bowl; toss gently. Serve with Yogurt Poppy Seed Dressing.
Sprinkle roast liberally with seasoned salt on both sides. Rub pepper over roast and place in roasting pan. Pour 1 cup of the water in pan and cook for 2 1/2 hours at 325°. Add the vegetables around the roast and cook for 1 hour more. Remove roast to serving platter.
In large, heavy skillet, heat 2 tablespoons oil over medium heat. Add shrimp and scallops. Saute until shrimp begins to color. Add garlic; saute 2 minutes more. Add tomatoes; toss to combine. Set aside.
Sprinkle pecans and coconut in the bottom of a greased oblong pan. Mix German chocolate cake mix according to directions and pour into pan over nuts and coconut. Melt and brown butter. Mix butter, cream cheese and sugar until smooth (will be thick like icing). Pour mixture over top of cake mix. (May drop by spoonfuls because of difficulty to cover cake mix.) Extremely delicious! Bake 45 minutes at 350°.
*May substitute 1/2 cup rotini, 1/2 cup shells and 1/2 cup tube-type pasta (mostaccioli).
Preheat oven to 375°. To form crust combine all ingredients in a medium bowl, mixing well. Press into the bottom 8 inch square pan and pan should be greased. Bake 5 minutes or until brown. Next create the banana topping by melting the butter in a medium saucepan. Add lemon rind and juice and banana cuts and stir until bananas are coated with butter. Arrange banana slices on crust. Sprinkle brown sugar over bananas. Bake 15 minutes or until bubbly. Cut into 2 inch squares. Yields 16 squares.
Wash apricot halves and cherries; drain thoroughly in a colander. Finely chop the fruit. (You should have a total of about 2 1/2 cups chopped fruit.) In a medium mixing bowl, stir together the chopped fruit, sugar, lemon juice and almond extract. Cover loosely; let the mixture stand for 10 minutes.
Sift dry ingredients. Add remaining ingredients. Pour into greased loaf pan. Bake or steam 1 hour at 350°.
Mix all together and put in baking dish. Cover and bake at 350° for 1 hour.
Boil chicken breasts in large pan until done, 30 to 45 minutes. Remove from pot. Cut or separate into bite size pieces. Put chicken and can of soup into a large pan. Add 1 can water, minced onion, salt and pepper to taste. Heat until hot. Pour into 9 x 13-inch pan, place biscuits on top. Place in oven. Cook 10 to 12 minutes or until biscuits are done at 350°. Yields 6 to 8 servings.