HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Pour into pie shell. Sprinkle with chopped peanuts. Freeze until firm and serve. Can be refrozen if not used.
Grease an extra large baking pan with butter. Line bottom with bread slices. Cook mushrooms in margarine 10 minutes. Cover bread slices with chicken; spoon on mushrooms. Sprinkle with water chestnuts. Dot with mayo. Lay cheese slices over top. Combine eggs, milk and salt. Pour over casserole. Mix soups and pimento. Spread over top. Cover tightly with foil and refrigerate overnight. Bake at 350° for 1 1/2 hours. Bake with foil on top. Last 15 minutes, remove foil. Sprinkle with buttered bread crumbs (crust). Let stand 20 minutes before serving.
Mix chocolate pudding cake mix according to directions. Bake in two 9 x 13-inch pans or 1 big Wilton cake pan. While cake is cooking, mix 1 can evaporated milk and 1 cup of sugar. Bring to a boil. Remove from heat and add the marshmallows. Stir until dissolved and add coconut. Pour over cakes and completely cover. Sprinkle with sliced almonds.
Saute the onion in olive oil. Add the diced tomato, 2 cups water and clam juice or chicken broth. Simmer to a boil. Add rice to water and simmer 10 minutes. Sprinkle shrimp on top of rice. Sprinkle peas from package over shrimp. Cover and simmer until done. Serves 4 (1/2 cup) portions.
Cook spinach according to package directions. Drain and rinse bean sprouts and water chestnuts and stir into spinach. Heat to boiling and drain. Gently mix in soy sauce. Serves 8. Calories: 25.
Cook lasagna noodles according to package directions; drain. Arrange 4 noodles in bottom of greased 13 x 9 x 2-inch pan. Cook onion in butter until tender. Blend in cream cheese. Stir in cottage cheese, egg, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread half atop noodles.
Preheat oven to 350°. Boil	unpeeled potatoes just until can pierce with fork. Chop into greased 13 x 9-inch dish. Combine in bowl the cheese, mayo and onions. Stir into potatoes. Top with bacon. Bake for 20 to 30 minutes or until bubbly.
Blend eggs, sugar, oil and vanilla. Add zucchini and carrot. Add flour, salt, baking soda, baking powder and cinnamon. Stir in nuts. Pour into two greased and floured loaf pans. Bake at 325° for 1 hour.
Beat first 5 ingredients thoroughly and let stand for 1 hour. Add the remaining ingredients. Beat well and let rise until double in bulk, then work down and make the parts for each sausage roll. Cover the sausage with the dough you have patted out. Butter the tops. Let rise and bake at 400° until golden brown (about 15 minutes). After these are done, brush with melted butter. This makes 2 1/2 dozen Sausage Rolls.
Spray desired size pans with cooking spray. Prepare mix according to package directions with the following modifications. Add flour to dry cake mix and blend well. Substitute equal amount of applesauce for vegetable oil and egg whites for whole eggs. Cool in pans on rack. Remove when completely cool. Frost if desired. Baking time may be shortened. Contains 750 calories and 86 grams of fat will be saved.
Grease 9 x 13-inch pan. Place tortilla shells on bottom of pan until covered. Brown hamburger; drain. Add taco seasoning to hamburger and prepare as directed on package. Add refried beans; spread over top of shells. Spread with sour cream. Sprinkle with lettuce, tomatoes, onions and cheese. Top with another layer of shells.
Dissolve jello in boiling water; add cold water. Chill until syrupy. Fold in sour cream, mixed with Miracle Whip. Add cucumbers and chopped onions. Chill thoroughly.
Mash potatoes well while hot. Add sugar, Crisco and salt. Add eggs after this has been mixed. Add flour, a little at a time, until you have a soft dough you can handle. Roll and cut with a biscuit cutter. Dip in melted butter. Fold over and pinch together. Let rise until double. Bake in 400° oven for 30 to 35 minutes.
Combine all ingredients in a stockpot. Cover and simmer for a few hours. Adjust seasoning to taste. Serves 6.
Dissolve jello in hot water. Add circus peanuts. Stir until dissolved. Drain pineapple and use liquid plus water to make 2 cups. Add jello to mixture. Allow to partially set. Add whipped cream and pineapple. Let set several hours or overnight.
Preheat oven to 350°. Grease a 2-quart casserole dish. Simmer together ground beef, tomatoes, beans, tomato sauce and chili seasoning mix; simmer 10 minutes. Pour into casserole dish. Sprinkle chips and cheese over the top. Bake, uncovered, for 15 minutes or until cheese melts and casserole is bubbling hot. Just before serving, top casserole with lettuce, tomato and olives.
Mix and chill dough. Pinch off cookie size dough and flatten into cookie on greased cookie sheet. Bake at 350° for 5 to 8 minutes or until browned.
Mix eggs and sugar together. Add sugar, vanilla and salt. Slowly mix in the milk. Beat until really foams. Pour into 1 deep-dish pie crust. Bake in preheated oven at 425° for 30 to 35 minutes. Take out of oven while slightly shaky.
Hard boil eggs, peel and slice in two. Take yolks and put in bowl. Mash. Add mustard, vinegar, salt and mayonnaise to taste, fill eggs. Sprinkle with red pepper.
Combine sugar and flour. Add eggs, syrup, margarine and vanilla. Add pecans. Pour into a deep dish unbaked pie shell. Bake at 325° for 50 to 60 minutes.
Heat oven to 425°. Prepare pastry for two-crust pie as directed on package except on lightly floured board, roll 2/3 of dough into 14-inch square. Cut into 4 squares. Roll remaining dough into rectangle, 14 x 7-inches. Cut into 2 squares. Place an apple on each square.
Drain cherries. Measure 1/2 cup juice. Mix juice with softened cream cheese. Add to whipped cream. Add remaining ingredients and let set.
Mix ingredients really well; add butter. Knead well until the dough is very smooth. Leave for few hours or overnight, wrapped in plastic before baking. Bake at 350° to 300° until delicate brown.
Cook broccoli according to directions on package. Drain. In a mixing bowl, put chopped onions, eggs, mayonnaise and mushroom soup. Mix together well and add broccoli. Put in a 2-quart casserole dish. Cover with cheese and then cracker crumbs. Bake, covered, for 30 minutes at 325°. Uncover and bake 10 more minutes.
Mix all together and place in 9 x 13 pan. Top with 2 c. crushed cornflakes and drizzle 1/4 c. melted margarine on top. Cover and place in 350° oven.
Grease large casserole. Tear and chunk bread. Put 1/2 of bread in casserole. Top with cheese. Add rest of bread. Mix milk and eggs. Pour over bread. Add salt and pepper to taste. Pour butter over bread. Cover and refrigerate for 12 hours. Bake at 350° for 45 minutes. Serve with salad and fruit.
Cook oil, onion and broccoli until tender (about 5 minutes). Add soups and rest of ingredients (except cheese). Heat to boiling, reduce heat. Cover and simmer for 10 minutes; add cheese and serve.
Combine crumbs, 1 tablespoon sugar, butter and unsweetened chocolate in small bowl. Press into bottom of lightly buttered 8 x 3-inch spring-form pan. Refrigerate.
Cook rice as directed (preferably Minute rice). Set aside. Chop up onion and green pepper. In skillet, put chicken, onion and green pepper. Cook until chicken is well done. Chop up chicken in bite size pieces. Mix butter, rice and chicken. Cook about 5 minutes, stirring constantly. Let stand 5 minutes, then eat.
Mix with mixer in small bowl the cream cheese, 2 tablespoons butter and confectioners sugar. Combine in a 9 x 13-inch cake pan the brown sugar, maple syrup, 1/4 cup soft butter and chopped nuts.
Cream butter, sugar and Crisco. Beat until smooth; add egg yolks, beat well, combining flour and soda. Add alternately with buttermilk. Add vanilla, coconut and pecans. Fold in egg whites. Bake at 350° for 25 minutes. Cool. Makes 3 layers.
Preheat oven to 450°. Lightly grease a baking sheet. Combine flours, sugar, baking powder and salt in medium bowl. Make a well in dry ingredients. Add milk, then oil to well. Stir with a fork, only until dough leaves sides of bowl. Turn dough out onto lightly floured board or pastry cloth; knead gently, just until smooth. Roll out to 1/2-inch thickness. Cut into rounds with floured 2 1/2-inch cutter. Place on prepared baking sheet. Bake for 12 to 15 minutes or until golden brown. Makes 10 to 12 biscuits.
Season chicken breasts on both sides with lemon pepper. Brown in skillet sprayed with nonstick cooking spray. In a small bowl, combine soup, Molly McButter, mushrooms, parsley flakes, celery flakes and dry onion flakes. Mix thoroughly. Pour this mixture over browned chicken breasts in skillet and simmer about 15 minutes or until chicken breasts are tender. Serve over cooked rice. Entire recipe makes 4 servings.
Shell and devein shrimp. Mix cornstarch, soy sauce, wine vinegar (or sherry) and chicken stock. Set aside. Heat olive oil in wok or large skillet. Add shrimp and juice of lemon. Stir-fry until shrimp turns pink. Do not overcook. Stir in onions. Add cornstarch mixture and cook until sauce just thickens. Serve immediately!
All ingredients must be at room temperature. Makes two 8-inch square layers or two 9-inch round layers.
Combine all ingredients. Bake for 1 hour at 350° in greased/floured or sprayed Bundt pan. This cake bakes with a "crack." Keeps well in Tupperware. Is great as bottom layer for any fresh fruit and ice cream or fudge sundae.
Beat eggs, syrup and sugar together. Melt butter and pour into above mixture. Add nuts. Pour into unbaked pie shell. Bake at 425° for 10 minutes; turn oven down to 350° and bake 40 minutes.
Sift together flour, baking powder and soda. Cut in butter or oleo as for pie crust. Beat eggs, add sugar and beat well. Blend egg and sugar mixture in flour and butter mixture. Chill dough for easy handling. Roll out on floured board to 1/4-inch thick. Cut with cookie cutter and place on ungreased cookie sheet. Sprinkle sugar on top. Bake 6 to 8 minutes in preheated oven at 375°. Remove at once to cool.
In large, heavy saucepan, stock pot or Dutch oven, saute the onion, celery, green pepper and mushrooms in the vegetable oil until the onion is lightly browned. Add the turkey smoked sausage and continue cooking for 2 minutes. Add the diced potatoes, water, salt, pepper and caraway seed. Simmer for 45 minutes or until potatoes are tender.
Mix all ingredients together. Bake at 350° for 30 minutes. Turn oven down to 275°; bake 20 more minutes.
Using solid margarine, grease 9 x 13-inch pan. In large bowl, combine ingredients by hand. Stir until well mixed. Pour into pan. Bake at 350° for 25 to 30 minutes.
Bake brownie mix as directed in 9 x 13-inch pan. Cool completely, then refrigerate in pan for 30 minutes. In medium mixing bowl, mix together cream cheese, margarine, powdered sugar and vanilla on low speed until smooth. Spread over cooled brownies. Spread coconut pecan frosting carefully over cream cheese mixture. Microwave chocolate frosting on High for 45 seconds, then stir. Drizzle over coconut pecan frosting, covering completely. Refrigerate for 1 hour. Cut into 24 small squares to serve. Store in refrigerator. Makes 24 servings.
In saucepan combine vegetable juice cocktail, beef broth and water. Heat through. Serve in 6 mugs. This is good served warm or chilled.
Peel carrots, cut on the diagonal, steam until tender, about 8 minutes. At the end of 8 minutes, add raisins and pepper, Steam additional 2 minutes. Lift out carrot mix and pour into frying pan with melted butter, sugar, salt, and lemon juice. Stir constantly until hot and shiny. Serve immediately.
Mix all ingredients together. Just before serving add a bunch of white seedless grapes cut in fourths.
Mix broccoli, onion, cottage cheese, margarine and salt. Add corn muffin mix and eggs; blend thoroughly. Pour into a 9 x 13-inch casserole dish, greased. Bake at 400° for 20 to 25 minutes or until done.
Bake in a pan that has a round tube in the middle. Turn oven on 350°. Put tube pan in oven with 3 tablespoons sugar and 3 tablespoons water in it, inside another pan that is half full with water. Cook until it turns brown, then set aside. Beat eggs, then add sugar. Mix on medium speed. Add cans of milk and beat, then add vanilla extract. Pour into a round pan over brown sugar.
Chop Vidalia onions. Place in bowl and cover with equal amounts of sugar, vinegar and water. Let set for 5 or 6 hours. Drain. Add a sprinkling of celery seed and just enough mayonnaise to hold onions together. Serve on crackers as an appetizer.
Brown chops and drain. Cut chops into small bits. Return to skillet. Add vegetables and soup. Cook on low heat for 1 hour.
Cook rice. Skin and cut chicken into chunks. Over medium heat, saute onion and garlic in butter until tender. Add chicken and cook until browned. Add the rest of the ingredients. Reduce the heat and simmer for 20 minutes. Serve over rice.
Let kraut and sugar stand 1/2 hour. Let salad stand in refrigerator about 12 hours before serving.
Heat oven to 375°. Unroll dough; separate at perforations to form 20 strips. Place 2 strips, side by side, on ungreased cookie sheet. Pinch together at one end. Overlap strips 3 times. Pinch ends down firmly. Repeat with remaining strips. Place twists in a row, sides touching on cookie sheet to form a 10 x 5-inch rectangle. Brush with olive oil. Sprinkle with herbs, cheese and pepper. Bake at 375° for 14 to 18 minutes or until golden brown. Serve warm. Serves 10.
Cream butter and sugars. Add egg and vanilla. Mix together flour, oatmeal, salt, baking powder and soda. Combine wet and dry ingredients. Add either chocolate chips, grated chocolate and nuts or you can add coconut and Macadamia nuts. Make golf ball sized cookies and bake on ungreased cookie sheets 2-inches apart for 6 to 10 minutes at 375°. Do not overbake. Makes about 2 dozen chewy, soft cookies.
Mix gelatin and cold water. Combine egg yolks and milk and cook and stir over low heat until mixture coats a metal spoon. Dissolve gelatin in hot milk mixture. Add candy and stir until dissolved. Chill. When mixture is slightly thickened, fold in whipped cream and coloring. Beat egg whites with salt until foamy, then add sugar gradually, beating until peaks hold. Fold in gelatin mixture. Spoon into pie shell; chill until firm. Spread with topping, if desired and re-chill.
Bring broth to a boil. Stir in rice, butter and salt. Cover lightly and simmer 20 minutes. Let stand, covered, until all broth is absorbed. Cook bacon until just crisp. Add mushrooms and onion when bacon is done. Add rice and lettuce; stir over low heat about 2 to 3 minutes. Serve with soy sauce.
Chop cabbage and onions (tops too). Toast sesame seed and almonds. Mix together for dressing the oil, vinegar, salt, Accent, black pepper and sugar. Mix all together. Will keep good in refrigerator for 1 week.
*Cook like any other macaroni until they're done. Serve with your favorite tomato sauce.
Mix sugar, eggs and salt. Add milk into buttered mounds or cups. Set in deep pan, filled 2/3 of way with water. Bake in moderate oven. When a knife blade, cut into the custard comes out clean, the custard is done.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2-quart casserole dish. Mix together the crushed cereal and the remaining butter and sprinkle over the potato mixture. Bake at 350° for 50 minutes. Garnish with a lemon twist or parsley sprigs, if desired. Yield: 10 to 12 servings.
Preheat oven to 350°. Mix all ingredients together and pour into greased 13 x 9-inch pan. Slice apples over entire top of cake. Sprinkle with 1 teaspoon cinnamon and 2 tablespoons sugar. Bake 40 to 45 minutes or until toothpick comes out clean.
Mix and put in a buttered casserole. Sprinkle with 1/2 stick melted margarine and corn flake crumbs. Bake at 350° for 45 minutes.
Dissolve Jell-O in hot water and add frozen strawberries. Stir until thawed. Then add pineapple and bananas. Spread half of the mixture on the bottom of a mold and chill until firm. Take firm mixture and spread sour cream over it. Put remaining mixture on top and refrigerate until firm. Add whipped cream on top and serve.
Slow cook stew beef until tender. In separate pot, cook potatoes and okra until done. Combine diced potatoes, okra, corn and stewed tomatoes in the pot with the juices of your stew meat. Add tomato paste and simmer for 10 minutes.
Preheat oven to 350°. Blend butter, salt, 1/2 cup powdered sugar and flour to make soft dough. Press evenly onto greased 13 x 9-inch pan. Bake 15 to 20 minutes, until golden. Meanwhile, combine eggs, lemon peel, lemon juice, sugar and 1/4 cup flour; blend until smooth. Pour over baked crust. Reduce heat to 325° and bake 25 minutes, until firm. Cool. Dust with powdered sugar and slice.
In medium bowl, combine potatoes, celery and parsley. In large nonstick skillet, cook diced bacon, removing and discarding fat as it accumulates in pan. Add onion and saute until onion is crisp-tender. In small bowl combine water, flour, vinegar, sugar and seasonings; stir into onion mixture. Continue cooking over medium heat until mixture thickens. Remove from heat. Pour sauce over potatoes. toss gently to combine. Serve warm or at room temperature. Serves 6.
Put fruit in bowl and sprinkle sugar and flour over fruit. Mix next three ingredients and spread over fruit. Mix next 2 ingredients and pour over all. Bake at 350° for 1 hour.
Put Jell-O in bowl. Add hot water instead of cold water. Add cranberries in sauce. Put nuts and pineapple in. Let it congeal. Top with sour cream and serve.
Sift flour, sugar, salt and soda together. Beat eggs, butter and Crisco. Mix well. Mix apples and nuts with a spoon. Mix 3 layers and the mixture will be very thick. Bake at 350° for 40 minutes.
In skillet, combine ground beef, onion and green pepper. Cook over medium heat, breaking up with fork until meat is browned and onion and green peppers are tender. Add chili sauce, undiluted soup and water. Turn into 1 1/2 quart casserole.	Cover; top with frozen Tater Tots. Bake uncovered at 375° for 35 minutes, until Tater Tots are golden brown.
Mix all ingredients together in a large mixing bowl and then pour into a greased casserole dish. Bake at 375° for 30 minutes. Allow to cool slightly before cutting into squares for serving. Serves 6 to 8.
In a large bowl, beat together eggs and sugar with a heavy spoon until well blended. Stir in butter, vanilla, anise extract, black walnut flavoring, almond extract and walnuts. In another bowl, stir together flour and baking powder. Gradually stir into creamed mixture, blending well.
Cream sugar and shortening; add egg and molasses. Add hot water and soda. Add flour and mix well. Bake in 10 x 15-inch ungreased pan at 350° for 30 to 35 minutes. Frost with cream cheese frosting or sprinkle with sifted powdered sugar.
Mix all ingredients together. Form into ball and roll in chili powder or finely chopped nuts.
Cook onions in boiling water slowly, uncovered, about 1/2 hour. Drain. Cook celery the same method; drain. Melt margarine or butter in saucepan. Add flour, salt and pepper, stirring until bubbly. Remove from heat. Very slowly blend in milk. Then stir and cook until thickened.
Combine all ingredients in order given. Pour into a 9-inch pastry lined pie pan. Bake at 350° for 35 minutes or until golden. Cool; refrigerate leftovers.
Cream shortening and sugar until fluffy. Add eggs, one at a time; beat well after each addition. Add dry ingredients, oatmeal and nuts. Stir until well blended. Shape into balls. Bake in a 350° oven until golden brown.
Heat milk in saucepan. While heating milk, beat together with spoon, Crisco, sugar, salt and eggs. Add milk and let cool until lukewarm. Mix together in separate small bowl the yeast and water. Add to milk mixture and mix well. Start adding flour, mixing after each addition, until the dough is of good consistency. Put dough into 2 airtight bowls and refrigerate overnight.
Heat oven to 350°. Grease 9 x 5-inch loaf pan. Combine 3 tablespoons margarine, 1/4 cup sugar and 2 teaspoons cinnamon. Set aside.
Preheat oven to 375°. Sift together the flour, baking soda and salt; set aside. Combine butter, sugar, vanilla and water. Beat until creamy; beat in eggs. Add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by well-rounded teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes. Makes 8 to 9 dozen cookies.
Mix egg, lemon juice, sugar, salt and mustard about 10 seconds. Start adding oil in tiny stream through the opening in top while motor is running. Takes about 1 minute. Must be put in very slowly at first increasing a little as you near the end. Makes about 1 1/2 cups.
Fry bacon until crisp; drain. Saute onion in bacon drippings. Combine all ingredients, except bacon, in greased 1 1/2-quart casserole dish and mix well. Top with bacon. Bake at 350° for 45 minutes. Serves 6 to 8.
In a 12-inch skillet, brown ground beef and onion; drain. Set aside. In the same skillet, prepare Rice-A-Roni mix as package directs. Stir in beef mixture and taco sauce; continue cooking over low heat for 3 to 4 minutes or until heated through. Place lettuce in bottom of tortilla shells or over tortilla chips. Divide rice mixture evenly between shells. Top with cheese and tomatoes. Serve with additional taco sauce, if desired.
Combine cream cheese, 1/4 cup sugar and vanilla and beat until smooth. Add egg yolks, beating until smooth and creamy. Stir in melted chocolate chips.
Bake as directed on 15 x 17-inch cookies sheet for 10 to 15 minutes. Cool
Spray Bundt pan with spray. Place rolls in pan. Mix ingredients, except oleo, and pour over rolls. Melt oleo and pour over all. Cover with foil and leave on counter overnight.
Beat until creamy and pour into a buttered pan; bake at 300° for 30 minutes or until pie is crusty on top.
Mix lard and sugar, add beaten eggs and mix well. Add rest of ingredients. Mix well and bake at 350°.
Cook broccoli for 5 minutes; drain and cool. Combine all ingredients, pour in buttered casserole dish and sprinkle top with bread crumbs. Bake at 350° for 30 or 40 minutes. When sides start browning, it is usually ready to take out of the oven.
Preheat oven to 325°. Grease and flour tube pan. Beat together eggs, sugar, oil and vanilla. Sift flour, soda, salt and cinnamon. Add to egg mixture. Stir in apples, dates, nuts and coconut. Pour into pan. Bake for 1 1/2 hours or until done. Remove from oven and immediately pour hot topping over cake.
Melt caramels in double boiler with milk. Add pecans; drop on wax paper. Melt paraffin and chocolate chips. Dip caramels into chocolate.
Cream butter and sugar. Punch out dough size of walnut. Roll in sugar. Press down with fork. Can be rolled. Cut with cookie cutter. Bake at 350°.
Mix flour, corn meal, salt and pepper together in a shallow bowl. Cut unpeeled green tomatoes into 1/2-inch thick slices. Dip into the flour mixture. Fry in hot grease until brown. Turn and brown on other side.
Combine first 6 ingredients in a large bowl. Add cornmeal, garlic salt and baking soda to mixture. Pour into a greased 11 x 7-inch baking dish. Bake at 350° for 50 minutes.
Have margarine at room temperature. Blend with Crisco. Add sugar. Add eggs, one at a time, blending after each addition. Add dry ingredients alternately with milk. Add vanilla. Mix for 2 to 3 minutes on medium speed. Bake in greased and floured tube pan at 325° for 80 minutes.
Dissolve jello in boiling water. Add cold water. Chill until partially set. Fold in other ingredients. Chill until firm.
Combine eggs, sugar, buttermilk and Crisco together. Add flour, spices, soda, salt and orange rind. Stir in raisins, pecans and apples. Pour into 10 1/2 x 7-inch pan. Bake at 375° until done. When done, punch holes in top and squeeze orange over top.
On first day, drain and freeze cherries overnight on flat surface. On the second day, mix everything else, except chocolate chips and paraffin. Place a cherry in a small piece of dough. Roll into a ball. Place in refrigerator overnight. On the third day, melt wax and chocolate chips in double boiler. Dip balls of candy in chocolate. Let dry on waxed paper. When dry, store in airtight container for 2 weeks. Inside will get syrupy.