HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese to room temperature and mix with confectioners sugar; set aside. Put melted butter in rectangular cake pan and mix cake mix with eggs. Batter will be thick; press in buttered pan and bake at 350° until golden brown. Top with sugar mixture and bake an additional 25 minutes or until brown around edges. Cut into bars when cool and enjoy.
Drain cherries, save juice, chop cherries and set aside. Combine sugar, cornstarch and salt in a 10-inch skillet. Gradually stir in 1/2 cup cherry juice and water. Add cherries, butter, lemon juice, almond flavoring, grated lemon rind and 3 drops red food coloring. Bring to a boil, stirring constantly. Reduce heat; simmer 1 minute. Set aside; prepare dumplings.
Cook spinach according to package directions and drain. In a shallow baking dish, mix together the spinach, soup mix, cheese and sour cream; cover mixture with cracker crumbs or bread crumb topping. Bake at 425° for 20 minutes.
Cook the beef in a little fat until it turns grey and add the onion, bell pepper, parsley flakes, tomatoes, catsup and steak sauce. Cook until tender. Boil 1 package macaroni until tender and add ground beef mixture. Mix 1 can cream of mushroom soup into the mixture. Put in casserole dish. Cover with 1 cup grated cheese. Bake at 350° until cheese melts.
Mix together dry ingredients and sift. Blend in margarine and mix in raisins. Add eggs and buttermilk to make the consistency of bread dough. Knead dough into a round cake. Bake in an iron pan or cookie sheet for 1 hour at 350°.
Cook chicken; remove from broth. Debone and set aside. Bring broth to a boil. Roll dough out and cut in strips. Drop in broth, then add chicken. Turn fire down to low; cover and let simmer until done. Let stand about 15 minutes before serving. Add black pepper to taste.
Mix all ingredients except the pecans, then roll into a large ball. Roll in chopped pecans. Serve with chips or crackers.
Shred cabbage and chop onions. Crunch up soup noodles; mix into cabbage and onions, then mix in browned almonds.
Heat margarine in skillet over medium heat until melted. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces; stir into margarine mixture. Cook and stir 2 minutes; add sesame seed. Cook and stir about 2 minutes longer or until noodles are golden brown. Mix sugar, vinegar, oil and pepper in large bowl. Add noodle mixture and remaining ingredients, toss. Yields 6 servings.
Mix dry ingredients in bag. Use large bowl. Add meat and make ball of meat (knead) and refrigerate for 24 hours. Knead and refrigerate for 24 hours. Do this 3 days total.
Combine all ingredients, except parsley and dill. Chill for 2 to 3 hours. Garnish with parsley and dill just before serving.
Scald milk in double boiler. Combine sugar, salt, flour and cornstarch in saucepan. Pour in milk. Cook over medium heat, stirring constantly, until bubbly and thick. Cook for 15 minutes in double boiler. Beat egg yolks, stir small amount of hot mixture into egg yolks. Cook for 5 minutes. Add butter; cool. Stir in 1/3 mixture, then 1/2 bananas, 1/3 mixture, 1/2 bananas, remaining mixture. Add meringue.
Melt oleo; add peanut butter. Mix with dry ingredients and put into pan (11 x 15-inch) until smooth. Melt chocolate bits and spread over peanut butter mixture. May set in refrigerator for about an hour.	Remove and let set at room temperature before cutting.
Peel and devein shrimp. Wrap a half a bacon slice around shrimp and secure with toothpick. Mix together mayhaw jelly, chili sauce, butter and garlic powder. Pour sauce over shrimp and marinate in refrigerator overnight. The next day, place shrimp on broiler rack and broil shrimp for five minutes on each side or until bacon is browned. Serve warm.
Cut pork, carrot, onions and cabbage into narrow strips. Sprinkle or rinse water over the noodles. Sprinkle sesame oil over noodles. Fry pork in tablespoon of oil. When the color of pork changes, add carrots and 2 minutes later, add onions and cabbage. When vegetables become tender, add 3 tablespoons oil and 2 tablespoons sesame oil. Put noodles in and mix. Add salt. Pour soy sauce along the edge of pan. Add seasoning and pepper. Decorate the served noodles, placing narrow strip of red ginger on the top and center.
Mix soup and water. Add wine. Stir in with rice and pork chops. Put in buttered casserole. Spread soup mix on top. Sprinkle with slivered almonds and bake 1 1/2 hours at 350°.
Dissolve the cornstarch in cool broth and add fat to giblets. Stir until gravy thickens and becomes a smooth texture. A small saucepan or double boiler is satisfactory. Allow the gravy to bubble in the center of the pan, about 3 minutes cooking time. Serve over celery dressing.
Soak bean thread in warm water, about 15 minutes. Drain water. Cut bean thread to about 6 inches long. Clean and devein shrimp. Clean and slice celery, carrots and spring onion.
Preheat oven to 425°. Prick pastry shell and bake 12 minutes. Remove shell and reduce temperature to 375°. In a large bowl, mix cheeses, sausage and onion. In a smaller bowl, beat eggs with cream. Combine ingredients and pour into pastry shell. Bake at 375° for 50 to 60 minutes or until knife inserted in center comes out clean.
Sift flour, sugar and salt. In a saucepan, combine water and cocoa. Bring to a boil and pour over flour mixture. In another bowl, mix eggs, soda, buttermilk and vanilla. Add to flour mixture, blending well. Pour into a greased 10 1/2 x 12 1/2-inch jelly roll pan or 11 x 7-inch pan. Bake at 350° for 20 to 30 minutes.
Mix together in bowl. Microwave 2 1/4 minutes on High. Stir once. Remove from oven. Add vanilla; mix until smooth.
Stir together sweetened condensed milk, pineapple and whipped topping. Put into pie crusts. Refrigerate 3 to 4 hours.
Heat oven to 350°. Beat sugars, butter, egg, vanilla, allspice and cinnamon until smoothe and creamy. Stir in baking mix and nuts. Drop by slightly rounded teaspoons, about 2 inches apart, onto ungreased cookie sheet. Bake until light brown, 12 to 15 minutes. Immediately remove from cookie sheet. Makes about 3 1/2 dozen cookies.
Clean and remove end of stem from mushrooms. Mix all ingredients, except oil and mushrooms. Beat batter well. Heat oil in frying pan at 375°. Coat mushrooms with batter and slip into hot oil. When brown on one side, turn. Drain on paper towels; serve hot.
In soup pot, bring water to a boil. Stir in all ingredients. Cover and simmer 20 minutes. Stir occasionally. Makes 3 quarts.
Cream sugar, salt and butter thoroughly in small mixing bowl. Add vanilla. Gradually stir flour into creamed ingredients. Work nuts into dough. Chill well before baking. Form into 1-inch balls. Place on ungreased cookie sheet. Bake in hot oven (400°) for 10 to 12 minutes, until set but not brown. Roll in 10x sugar immediately. Cool on rack. Roll in sugar again after they are cold. Store in airtight container. Yields 5 dozen.
Mix together all ingredients. Pour into a 9 inch x 13 inch greased and floured pan. Bake at 350 degrees for 40 minutes. Best with cream cheese icing.
In a saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from heat; stir in sugar and peanut butter. Cool slightly. Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set.
Put margarine and cocoa in skillet. Mix and melt over a low heat. Beat eggs lightly in a bowl and add sugar, cocoa, butter mixture, flour, nuts, salt and vanilla. Bake at 350° in a well greased and floured 10 x 14 x 2-inch pan for 35 minutes. Top with miniature marshmallows while still hot and pour on icing.
Cream oleo and sugar. Add 1 egg at a time; beat well. Add crushed graham crackers, then milk. Mix well. Add other ingredients, mixing well. Bake in 12 x 9 x 2-inch pan at 300° for 40 minutes.
Dissolve Jell-O in hot water and add reserved orange liquid; stir in sherbet and chill until thickened. Add orange pieces and chill until congealed; cut into squares. To serve, place Orange Salad squares on lettuce leaves in individual salad plates; top each with a spoonful of Cool Whip and garnish with a mint leaf.
Mix all together. Bake at 400° for 50 to 60 minutes.
Combine ingredients in large saucepan. Cover and simmer until potatoes and carrots are very tender, about 20 to 25 minutes.
Cook pudding mix with pineapple juice until clear. Cool. Mix with cherries, pineapple and oranges. Last, add sliced bananas (any amount you want).
Brown ground beef and drain. Stir in salsa. Spread mixture into a casserole dish. Spread sour cream on top of beef mixture. Sprinkle on cheese. Top with olives. Heat in microwave until cheese is melted and serve with tortilla chips.
Combine first 4 ingredients in a large saucepan; cook over medium heat, stirring constantly, until chocolate melts and mixture is hot. Remove from heat. Remove and discard cinnamon sticks. Beat mixture at high speed with an electric mixer 1 to 2 minutes. Pour into mugs. If desired, dollop with whipped cream and sprinkle with cinnamon. Serve immediately. Yield: 4 1/2 cups.
Combine all ingredients except ice cubes; mix well in punch bowl. Add ice cubes just before serving.
Combine pineapple, apples, oil, sugar and matzo meal. Mix well. Add beaten egg yolks. Mix well. Add prunes and apricots. Beat egg whites into peaks. Fold into batter. Pour into well-greased two-quart baking dish and bake for one hour and 15 minutes at 350°.
In 2 gallon kettle, bring 6 quarts salted water to rapid boil. Add 1 tablespoon olive oil and lasagna noodles, 2 or 3 at a time. Cook 8 to 10 minutes; drain. Return to kettle with warm water to prevent sticking.
Crush vanilla wafers with rolling pin or food processor. Mix with melted butter. Press into a 9 x 13-inch pan, reserving some for garnish. Mix the instant pudding with milk, then add the softened ice cream and blend together. Pour over crust mixture. Top with Cool Whip. Sprinkle Heath bars on top along with remaining crust mix. Refrigerate 2 hours. (Ice cream should be soft but not completely melted.)
Chop peppers and onions coarsely. Mix vinegar, sugar and salt. Add to peppers and onions. Bring to a boil and cook 20 minutes. Seal in hot, sterilized jars.
Put ingredients in bottle or jar. Cover and shake well. Shake again just before using. Makes about 1 1/2 cups.
Mix butter and peanut butter. Add corn syrup. Add sugar and salt. Mix 10 minutes (stay with mixer). Add eggs and then flour. Bake at 350° about 25 minutes in jelly roll pan. Ice with chocolate peanut butter frosting.
Dissolve gelatin in boiling water. Stir in thawed orange juice. Add in undrained pineapple. Chill until partially set (the consistency of unbeaten egg whites). Fold in oranges and pour into 13 x 9 x 2-inch pan. Chill until almost firm.
Boil and drain noodles. Mix with chopped eggs. Add remaining ingredients; mix. Pour into greased baking dish. Cover with buttered bread crumbs. Bake at 350° until done.
Beat eggs and half and half. In a 9 x 13-inch dish, layer croutons, then sausage, then cheese. Pour egg and milk mixture over these ingredients. Cover and refrigerate overnight. The next morning, bake at 350° for 30 minutes. Cut into squares and serve.
Melt margarine or butter in a heavy skillet and saute onion, bell pepper and celery. Add ground beef and stir until beef loses its redness. Add tomatoes, ketchup, garlic powder and Worcestershire sauce. Cook over low heat, stirring occasionally, for about one hour. Additional seasonings may be added if desired: such as celery seed, chili powder or oregano. Use salt and pepper to taste. Serve over cooked spaghetti. Serves 4.
Season pork chops and flour; brown on both sides, then put in baking dish. Mix ketchup, water and brown sugar. Pour over chops. Slice lemon and lay on top of pork chops. Bake at 350° for about 45 minutes.
Place meat, eggs, bread crumbs, milk, soup mix, salt, pepper, garlic salt and parsley into a large bowl. Using your hands, mix mixture well. Shape into loaf and place in a large rectangular baking dish. Bake in 350° oven for 45 minutes. Drain fat. Cover with spaghetti sauce and continue baking for additional 20 minutes. Makes 6 servings.
Fry garlic until it's brown; add the onion and chicken. When the meat is done, add the rest of the ingredients. Remove from the skillet or pan. Put 2 cups of water to the remaining juice in the pan and add soy sauce and pepper to taste. Let it boil, then put the Bihon until it's cooked. Mix them with the vegetables and serve. Garnish with sliced boiled eggs and green onions. Serves 4.
Defrost spinach; drain. Cook ground beef, onion and garlic until just browned. Pour off drippings. Add tomato paste, salt and cinnamon to meat. Cook until heated through. Combine butter, spinach and lemon juice; mix well. Cook macaroni; drain. Add 3 cups cheese to macaroni; mix well. Spray three 20 x 12 x 2-inch pans with Pam. Layer, starting with 2-quart macaroni mixture, then 3 1/2 cups spinach mixture, 2 1/4-quart meat and 1 quart macaroni mixture. Sprinkle each with 1 1/3 grated cheese. Beat eggs; add flour, milk, salt, pepper and nutmeg; mix well. Pour 1/3 egg mixture over each pan. Cover tightly; bake at 375° for 1 1/4 hours.
In one bowl, mix sugar, eggs and soda powder. In another bowl, mix pineapple, flour and nuts. Mix together in long pan. Bake 5 minutes at 350°.
Mix veal with following 5 ingredients. Form meat into 6 patties. Brown in pan. Pour off fat. Mix tomato sauce in bowl with mushrooms, wine and seasonings. Pour sauce over drained meat patties in pan and simmer with cover on for about 25 to 30 minutes. May throw over noodles.
Mix sugar, eggs and oil. Add apples and mix well. Add flour, soda, cinnamon and salt. Fold in nuts and flavoring and blend well. Bake in preheated 350° oven in Bundt pan for 1 hour 15 minutes or until lightly browned. Can also be baked in 9 x 12-inch pan for 45 minutes.
Brown ground beef and onion. Add 2 cans drained vegetables, salt and pepper. Remove from stove and put in casserole dish. Cover ground beef mixture with mashed potatoes. Pour tomato sauce over top. Bake at 350° until heated through (30 to 40 minutes).
Boil the potatoes and carrots in water and chicken broth. When done set aside but leave it in the pot. In a skillet melt margarine, add celery and onion and cook until tender. Add flour and cook a few minutes until creamy. Add one cup of potato broth, milk and half and half. Add this to potatoes and carrots and cook 10 to 15 minutes longer on medium heat.
Combine rice, lamb (or beef), salt, spice, pepper, raisins (optional), garlic, half the tomato sauce and 1 tablespoon vegetable oil. Mix by hand well; set aside.
Cook onions in margarine. Add milk and cream cheese. Add remaining ingredients, stirring constantly, until cheese is melted.
In large skillet, brown ground beef and drain fat. Cut up tomatoes and add along with juice to beef. Add beans, water and noodles magic. Bring mixture to a simmer, cover and cook 8 minutes, stirring occasionally. Makes 4 servings.
Cook chicken and chop up in small pieces. Put layer of chicken in bottom of casserole dish. Pour cream of chicken soup over chicken. Add another layer of chicken. Pour the rest of the cream of chicken soup over this. Add dressing (Pepperidge Farm) on top. Pour broth from chicken over dressing until very moist. Do not stir. Cook at 350° for 45 minutes.
Hot: Mix water, coffee and sweetener. Add milk. Add Kahlua. Top with whipped cream.
Cream sugar, oil and eggs. Add molasses and pumpkin. Combine flour with salt, soda and spices. Add water. Beat until smooth. Pour into 3 greased and floured bread pans. Bake at 350° for 1 hour.
Mix grated cheese, onion, mayonnaise and pecans; shape into ring.* Chill and serve on Ritz crackers with preserves. (Use hand grater, blender makes lumpy.)
In skillet over medium-high heat in hot oil, cook beef and garlic until beef is browned. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling; add broccoli. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender. Serve over rice or noodles. (Recipe may be doubled.) Cooking time: 10 to 15 minutes. Preparation time: 20 minutes.
You will need cookie cutters, a small paintbrush, paints, glitter and ribbon.
Mix yeast, flour and sugar. Add water, oil and egg. Mix well and put in refrigerator. You do not have to let these rise before baking. Pour batter into greased muffin tins or pan. Bake at 425° for 25 minutes.
Combine carrots and water in a 2 1/2-quart casserole. Microwave on High 10 to 12 minutes or until carrots are tender-crisp, stirring twice. Combine cooled and drained carrots with remaining ingredients. Marinate refrigerated overnight. Drain for serving. Makes 10 to 12 servings.
Brown hamburger meat and onion in skillet. Add the cream of chicken soup, cream of mushroom soup, corn and sour cream. Mix well. Cook the noodles and drain. Add to hamburger mixture. Also add 1/2 teaspoon salt. Melt the butter and mix in the soft bread crumbs. Sprinkle on top. Bake in a 350° oven for 45 minutes.
Let the meat boil in a covered pot until done. Remove from bone and cut in small pieces. Put in casserole baking container. Add celery, bell pepper and butter. Pour over the mixture 1 can of chicken noodle soup. Bake at 350° for 20 minutes. A serving for 4 or more.
Cook macaroni according to the package directions. Set aside. In a skillet, saute the onion and bell pepper in 1 tablespoon oil. Add meat and brown. Pour off excess fat. Add garlic salt, tomato soup and cubed Velveeta cheese until melted. Blend in the cooked macaroni and serve.
Mix all ingredients together. Shape into a ball. Roll in chopped nuts. Refrigerate. Delicious on Ritz crackers.
Cook chicken. Remove chicken from bone and place in bottom of casserole. Mix other ingredients and add to casserole. Crumble crackers on top. Melt oleo and drizzle over crackers. Top with poppy seed.
Mix cake mix with 1/2 cup milk and butter. Pour half of batter into greased 11 x 13-inch pan. Bake 5 to 6 minutes. Cool slightly.
Stir over medium heat, the marshmallows, milk, chocolate chips and salt until mixture has melted and is thick. Remove from heat and cool thoroughly. Line bottom and sides of 9-inch pie pan with wafers. Crumble wafers to fill spaces. Spoon half of ice cream over wafers. Cover with half of the sauce. Repeat again. Sprinkle nuts over top, wrap in foil and place in freezer until ready to serve.
Cut cauliflower into small pieces and boil until tender. Drain cauliflower. Melt butter and pour over cauliflower. Sprinkle Parmesan cheese and bread crumbs to coat cauliflower. Add salt and pepper on top.
Mix flour, sugar, baking soda, salt and fruit cocktail with juice together. Spread into greased 9 x 13-inch pan. Mix together butter, brown sugar and chopped nuts. Sprinkle over top. Bake at 300° for 35 to 40 minutes.
Whip cream cheese until fluffy. Beat in sugar and peanut butter. Prepare whipped topping with milk, as directed on package. Fold topping into peanut butter mixture. Spoon into graham cracker crust. Sprinkle with chopped peanuts and chill several hours before serving.
Crumble 1/3 of Doritos in bottom of baking dish. Brown meat and onion together. Drain. Add beans, soup and taco sauce. Heat until warm. Spoon over chips. Top with remaining crumbled Doritos. Bake at 350° for 30 minutes. In last 10 minutes, add shredded Cheddar cheese.
Make Jell-O by directions in a mold or large casserole dish. Chill in refrigerator until it is the consistency of raw egg whites. Add pineapple, carrots and pecans and mix evenly. Chill until firm. This recipe can be doubled if you have a large mold.
Cream butter and sugar. Add eggs, one at a time. Add 4 cups of flour alternately with stewed apples. Dredge raisins and nuts with remaining 1/2 cup flour. Add spices. Fold in cherries and pineapple. Add raisins and nuts last. Line greased tube pan with wax paper. Bake 2 hours at 250°. Makes 2 large cakes. Halve recipe for one. Freezes nicely.
Saute onions and bell pepper in butter. Remove. Add flour to butter and cook until dark brown. Add tomatoes, sauteed onions and bell pepper. Simmer.
Thaw loaf and roll out. Brown sausage; spread on dough. Put shredded Cheddar cheese on top. If you like, put hot sauce on top of cheese. Roll like you would for cinnamon rolls and bake on cookie sheet at 375° until bread is cooked thoroughly.
Saute meat in butter. Drain off excess fat. Add remaining ingredients except onion rings. Pour into a buttered casserole dish. Sprinkle with crumbled onion rings. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Serves 4.
Cook lentils in broth with salt and pepper for 1 1/2 hours. Add other ingredients and cook for 30 to 45 minutes more until tender.
Mix by hand cream cheese and butter, blend in egg yolk and vanilla. Add dry cake mix 1/3 at a time, mixing after each addition. Cover and chill 30 minutes or overnight. Heat oven to 375°. Roll onto teaspoon and put on ungreased baking sheet. Bake 8 to 10 minutes or until starting to brown. Cool slightly before removing from pan. Makes 6 dozen small cookies. Great for showers!
Drain pears; reserve syrup for later. Combine ground beef, bread crumbs, onions, parsley, egg, milk, salt, pepper and allspice. Mix well and shape into 1 1/2-inch balls.
Heat oven to 325°. Melt butter in 9 x 13-inch pan to coat bottom. Beat eggs, sour cream, milk and salt together until smooth. Pour into dish and sprinkle green onion on top. Bake 30 minutes or until eggs set. Test with knife blade. Cut in squares. Serves 12.
Melt butter or margarine in heavy iron skillet in oven while it's being preheated to 350°. Combine cornmeal, flour, baking powder, salt and sugar in mixing bowl. In separate bowl, beat eggs. Add milk and 2 tablespoons melted margarine from skillet. Quickly stir milk into cornmeal mixture. Pour batter into remaining margarine in hot skillet. Bake for 20 to 25 minutes. Goes great with chili! Can also be done in round cake pan.
Fry bacon crisp. Add vinegar, water, sugar and salt. This is enough for 1 1/2 pounds shredded lettuce or celery and cabbage or shredded cabbage.
Mix ingredients in ovenware bowl; sprinkle with walnuts and bake for 15 minutes in 350° oven.
Drain sour pickles; slice. Layer pickles in a large mixing bowl or crock with equal amounts of sugar (no juice). Place pickling spice, garlic and tarragon vinegar on top. Weigh down with a plate. Refrigerate for 3 days, stirring thoroughly, once a day (first time after 25 hours). At end of 3 or 4 days, put in clean jars (after removing garlic).
Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Cool. Pour mixture into container of an electric blender; process until smooth. Remove 1 cup for basting and brush sauce over meat the last 30 minutes of cooking time. (Discard any remaining basting sauce.) Serve meat with remaining sauce. Yield: 3 1/2 cups.
Make a white sauce of the butter, flour and milk. Add the marshmallows. Stir until melted. Pour sauce over the remaining ingredients. Chill before serving.
Mix together; pour into well greased 9 x 13-inch pan. Bake 30 minutes at 350°. Cut while warm in small pieces as it is very rich.
Drain salmon, reserving liquid; flake. Add milk to salmon liquid to make 1/2 cup. Add this to baking mix with egg and lemon juice. Blend in salmon, vegetables, salt and pepper. Drop batter by spoonfuls into hot oil in deep fryer. Fry for about 3 minutes or until golden brown on both sides. Drain on paper towel.
Put ground beef in a large bowl; salt and pepper. Add the white, wet bread and sprinkle on the Parmesan cheese and Italian seasoning. Add egg and mix well and make quarter size balls (steam thoroughly) and put into the sauce which is cooking at same time. Should be steamed enough to have no pink in them before sauced.