HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a deep bowl, use an electric mixer to beat together cream, sugar and cocoa until soft peaks form. Makes about 2 cups.
Cream shortening and sugar; add eggs, vanilla and flour along with remaining ingredients. Drop by rounded teaspoonfuls on lightly greased or sprayed baking sheet. Flatten with bottom of glass. Bake at 375° but watch closely. These cookies burn easily.
Melt butter. Stir in toasted coconut. Mix well. Press in a 9-inch pie plate. Chill in large bowl. Beat cream cheese until fluffy. Beat in Eagle Brand milk. Stir in strawberries and lemon juice. Fold in whipped cream. Pour into coconut crust mixture. Should mound slightly. Freeze for 4 hours or until firm. Before serving, garnish with fresh strawberries. Return leftover to freezer.
Combine the first 4 ingredients and make large balls. Put in baking dish. Combine the last 4 ingredients together and pour over the ham balls. Bake at 325° for 1 hour. Baste every 15 minutes.
Cream the butter and sugar. Add orange rind, yolks, orange juice and flour sifted with baking powder. Mix well. Roll and cut into desired shapes. Bake on a greased cookie sheet at 375° for 8 to 10 minutes.
Cover chicken with water and bring to boil. Saute onions in oil. Add onions, celery, carrot and bouillon cubes. Add salt and pepper to taste. Boil until chicken falls off bone. Remove chicken from broth (save broth). Let cool. Remove chicken from bone and cube chicken and return to broth. Bring chicken mixture to boil and add prepared dumplings. Sift dry ingredients into bowl. Beat egg and milk together. Add to dry ingredients and blend softly until mixed. Put on floured board and roll to 1/8-inch thick and cut in finger size strips. Drop into boiling mixture and reduce heat until just simmering and continue cooking for 12 to 15 minutes. Do not lift cover until the time is up.
Remove skin from sausage. Cook and crumble. Mix all ingredients and shape into small balls. Bake at 375° for 15 to 20 minutes. Serve hot.
First, cook spaghetti and set aside. In a large pot combine both soups to a boil. Then put in both packages of cream cheese and pimentos. Cook until cream cheese is melted. Add chicken. Then combine spaghetti to the soup mixture and add salt and pepper.
Bring to boil and simmer 30 minutes. Add 1 can cream of chicken soup and 2 cups milk. Heat until done.
Prepare cake mix following directions on box and bake. Mix pineapple and sugar in saucepan. Boil 5 minutes. Let cake cool, then spread pineapple over cake. Prepare pudding according to box. When set, pour over pineapple. Spread Cool Whip over pudding. Sprinkle nuts and coconut on top; refrigerate overnight. To add color, you can also garnish with maraschino cherries. For Christmas, use green and red.
Preheat oven to 350°. Grease and flour Bundt pan. Put together oil, eggs and sugar; beat until light and fluffy, about 1 minute, on high. Add flour, spices and baking soda; stir until mixed, then slowly put in beer while mixing until it blends. Add nuts; mix. Pour into pan. Bake for 1 hour and 15 minutes at 350°. Try with toothpick if ready.
Mix in a gallon jar Kool-Aid and water. Add sweetener and juice. Chill and serve.
Saute celery and onion in small amount of butter. Mix with dressing and spread in 13 x 9 x 2-inch baking dish. Place chicken on top. Blend flour into broth. Stir until thickened. Mix small amount of hot mixture into eggs and return to broth. Pour over chicken and bake at 325° for 40 to 45 minutes, until firm. Cool slightly. Cut into squares and serve with Pimento Mushroom Sauce.
Combine eggs (slightly beaten), milk and salt. Dip day old bread into mixture. Fry in small amount of hot grease until golden brown. Serve with syrup or jelly. Add sugar only if serving with syrup or jelly is not desired.
Put a layer of each ingredient (twice) in the order listed, in a punch bowl and refrigerate. Should keep refrigerated until ready to serve and remainder refrigerated until eaten.
Pour fruit punch into large bowl. Add sugar; stir (be careful it may foam over). Add ginger ale and pineapple juice. Chill until ready to serve.
Combine cream cheese and tuna. Add remaining ingredients; stir well. Place in mold (optional); refrigerate. Serve with crackers or rye bread.
Mix cake mix according to directions. Bake in a 12 x 9-inch cake pan. Mix sugar, milk and 1/2 cup coconut. Bring to boil. Remove from heat.
Cook pasta according to directions, omitting salt. While pasta cooks, combine salsa and chicken in a medium nonstick skillet. Cover and cook over medium heat 5 minutes or until chicken is thoroughly heated, stirring occasionally. Place 1 cup drained pasta on each of 4 plates; top evenly with chicken mixture and cheese.
Brown beef and onion. Add all ingredients except cabbage. Simmer 5 minutes. Place cabbage in greased 15 x 10 x 2-inch casserole. Cover with meat mixture. Cover. Bake 1 1/2 hours at 325°.
Cream shortening. Add eggs, one at a time. Add sugar. Combine baking powder with flour. Add milk. Add remaining ingredients. Bake 1 hour at 350°.
Mix ingredients. For more liquid consistency, add some liquid from cheese or skim milk or dill pickle juice.
Bring to fast boil cocoa, butter, water and oil. Add to combined sugar and flour. Beat in eggs, soda, buttermilk, cinnamon and vanilla. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for about 20 or 25 minutes. Cool and frost.
Fry onions, peppers and garlic in 1/4 cup sweet oil until tender. Add tomatoes and meat and stir with a fork to break up the pieces of meat. Add salt and pepper, olives, raisins, capers and vinegar. Cook slowly until meat is tender.
Boil together all ingredients except sesame oil. Simmer desired number of chicken wing pieces for 20 minutes. Cool in the liquid. Serve cold with a bit of sesame oil on top. Refrigerate and use sauce over and over. Replenish favorite flavors.
Take the pineapple and cut it in half, all the way through the leaves (don't cut leaves off). Then cut in half again. Now, you should have 4 pieces with leaves on. Cut out the core. Slice between the pineapple and the outer covering, leaving fruit loose in shell. Now, slice small cuts down into the pineapple and put slices of orange in.
To 1 pint warm water, stir in flour to make a good batter. Add salt. Set in warm place for 6 to 8 hours. Add flour and warm water or milk, and knead. Rise and bake immediately.
Put the pepper and onions in frying pan with olive oil. Season, tenderize and cut up steak. Fry in pan of butter; drain grease off meat. Veggies go on top of meat. Put the shredded cheese over top; cover to steam.
Mix ingredients together and cook, stirring constantly, over a medium heat, until it forms a ball. It will be very stiff. Lift out and knead well. Keep in plastic bag.
In a five quart Dutch oven, over high heat, cook beef, stirring frequently until well browned (about 10 minutes). Spoon off fat. Add tomatoes with puree (undiluted). French onion soup, frozen green beans, tortellini, basil and 3 1/2 cups water; heat to boiling. Reduce heat to medium. Cover and cook 10 minutes, stirring occasionally. Add zucchini. Cook uncovered 10 minutes or until zucchini and tortellini are tender. Makes about 11 cups.
Heat oven to 450°. Place each fish fillet on a 12 inch square of aluminum foil. Top each fish fillet with one fourth of the vegetables. Sprinkle with dill weed, salt and pepper. Drizzle 1 Tbsp. chicken broth over each mound of vegetables. Fold up sides of foil to make a tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal. Place packets on ungreased cookie sheet. Bake about 20 minutes or until vegetables are crisp tender and fish flakes easily with fork. This has 7 grams carbohydrates.
Saute onion in oleo. Mix all ingredients together and spoon into a 9 x 13-inch greased baking dish. Bake, uncovered, in 350° oven for about 1 1/2 hours.
Mix all ingredients together. Spoon on hot griddle. If desired, mixture can be set in refrigerator overnight and cooked the next morning.
Boil shrimp and scallops for 5 minutes, until just cooked. Drain and let cool. Cook tortellini until al dente; drain and let cool. Combine olive oil, lemon juice, basil leaves, garlic and grated cheese in blender. Toss ingredients together. Add pepper to taste. Serves 8 to 12.
Grind all ingredients. Add just enough juice to moisten. Roll in coconut. Chill overnight.
Mix first 5 ingredients and add frosted flakes and butter. Bake at 350° for 35 to 40 minutes.
Brown sausages in a frypan with onion, peppers and garlic (use own fat, don't add oil). Cook pasta according to directions on package. Add rest of ingredients and chill. Can be served hot or cold.
Lightly oil a 12-cup fluted pan or mold. In a large bowl, dissolve Jell-O in boiling water. Chill until slightly set. Stir in remaining ingredients. Pour into mold. Chill until firm. Unmold onto serving plate. Makes 10 to 12 servings.
Preheat oven to 350°. With a sharp knife make 6 punctures in the roast and put 1 green onion, garlic clove and hot pepper in each hole. Sprinkle salt and pepper over roast. Pour the oil in a roaster pan and heat it on top of the stove over medium-high heat. Sear the meat on all sides. Pour in the wine and stock and sprinkle the chopped onions around the roast. Cover the roaster, place it in the oven and bake for 2 hours or until desired doneness is reached. Baste occasionally.
Combine all ingredients in a casserole. Bake at 350° for 2 hours.
Place chicken in a 9 x 13-inch dish; layer Doritos on top of chicken. Melt butter and saute onion. Mix soups, Ro-Tel and cheese. Mix with onion and butter and pour over Doritos. Bake at 350° for 30 to 40 minutes.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Garnish with fresh strawberries.
In a large saucepan, fry bacon until crisp. Remove and drain. Pour all but 3 tablespoons drippings from saucepan. Add onion and celery to drippings in pan. Cook and stir until onion is tender. Remove from heat.
Put oil in skillet. Brown pepper, onion and half the can of chiles. Put in chicken and cook until done. Dice chicken into chunks and set aside with vegetables. Place chicken broth in saucepan and bring to a boil.
Heat milk, sugar and salt. Add cornstarch that has been mixed with a little of hot milk mixture. Add to rest of mixture. Cook until thick. Remove from heat and add butter and vanilla.
Brown hamburger meat, onions and pepper until tender and meat is crumbly. When meat is brown add tomatoes and peas. Remove from heat; drain some liquid off. Add soup and set aside. Cook noodles in salty water until tender. Drain; add cream cheese cut in small pieces. Add sour cream. Put a layer of noodles and a layer of meat sauce until all is used. Bake slowly at 300° for 30 or 40 minutes. This recipe make a lot. Use a large casserole dish. This will keep a long time in the refrigerator.
Soften cheese and add ingredients in order given. Pour into molds or paper muffin cups and freeze. Serve on lettuce leaf.
Sift together flour, baking powder and salt. Set aside. In large mixer bowl, beat egg yolks at high speed until thick and lemon colored. Gradually beat in water until pale and foamy. Gradually beat in sugar until completely dissolved, 8 to 10 minutes. Add extract. Fold flour mixture in three additions into yolk mixture. Set aside. In small mixer bowl with clean beaters, beat egg whites with cream of tartar until stiff. Gently fold into batter. Turn into ungreased 10-inch tube pan and bake at 325° for 1 hour. Invert pan to cool. Use knife to loosen. Invert on plate.
Saute celery until soft; add onion and saute until soft. In another bowl, add sauteed ingredients to bread crumbs (not necessary to toast). Stir in remaining ingredients. Bake 1 1/2 hours at 350°.
Mix all together and place in a greased casserole dish. Bake at 350° for 1 hour.
In bottom of deep dish baker or pie pan, mix brown sugar, melted butter and syrup together. On cutting board, spread crescent rolls out, two at a time, to form a rectangle. Sprinkle with cinnamon and sugar mixture. Place a line of chopped pecans down one end. Roll up dough in a tube; cut into 5 pieces. Place in baking dish, arranging over caramel mixture. Place in a 350° oven for 25 to 30 minutes. Let cool for a few minutes before inverting onto serving plate so the caramel can set up and not run.
Cut bread slices in half, then split each half. Spread each bread half with about 1 tablespoon butter. Sprinkle with about 1 tablespoon of cheese and cut into 4 wedges. Put wedge on a baking sheet and bake in a 350° oven for 10 to 15 minutes or until golden brown. Makes 8 dozen.
Dissolve Jell-O and sugar in 1 cup boiling water. Add cranberry sauce. Mix well and chill until thick, but not firm. Add remaining ingredients. Chill until set in 8-inch square pan. Cut into squares and serve on salad greens.
Strain	beet juice after boiling until soft. Boil beet juice, lemon and pectin (Sure-Jell) for 1 minute. Add sugar and jello; bring to a boil and boil for 5 minutes. The butter keeps the jelly from foaming.
Saute vegetables in oleo. Add shrimp and cook on low heat until onion is transparent. Turn off heat. Add Worcestershire sauce and tomato sauce. Mix into rice. Pour into baking dish. Bake at 350° for 25 minutes.
Preheat oven to 350°. Sift flour, soda and salt together in a medium bowl. Set aside. Cream the butter. Add the brown sugar, vanilla and eggs; beat together in a large bowl. (Using a hand mixer here is great! If you have a Kitchenaide, wow! But a wooden spoon works well, too!) Add dry ingredients (a bit at a time) to the creamed mixture until well blended. Fold in chocolate chips. Drop by teaspoonfuls on a wax paper lined cookie sheet. Bake at 350° for 10 to 12 minutes or so. Cool on rack.
About 40 minutes before serving: In saucepan, prepare spaghetti as directed. Return to pan and keep warm. In 2-quart saucepan on high heat in 1-inch boiling water, heat broccoli pieces to boil. Reduce heat to low, cover and simmer 2 to 3 minutes, stirring occasionally, until tender-crisp; drain.
Layer chips in bottom of casserole. Combine other ingredients and place on top of chips. Top with more crushed chips. Bake at 400° for 15 minutes.
In 12-inch skillet (regular or electric), over medium heat, brown the beef, onion, green pepper, 1/2 teaspoon salt and pepper. Remove meat mixture and drain off fat.
Blend eggs, mustard, cream and 1/2 cup Parmesan cheese in blender. Cover bottom of cooked pie shells with Swiss cheese (1/2 cup). Add liquid mixture. Add meat or filling mixture. Cover with remaining Swiss cheese and 1/2 cup of Parmesan. Bake at 375° for 30 to 45 minutes or until firm.
Mix soup, sour cream and chicken. Spread in casserole dish; cover with crumbled Ritz crackers and pour melted butter over the top. Bake at 350° for 20 to 30 minutes.
Dissolve gelatin in boiling water; stir in sherbet until ingredients are combined and mixture is smooth. Chill until partially set. Fold in orange segments and whipped cream. Turn into 6-cup mold (1 1/2-quart) and chill until firm. Makes 10 to 12 servings.
Mix all the ingredients and cook over medium heat, stirring often. Bring to a full boil. Boil slowly for 10 to 12 minutes. Remove from heat. Beat until the candy begins to thicken, but still looks shiny. Drop by spoonfuls on wax paper. Let stand until firm.
Spread over casserole. Bake 35 to 40 minutes in a 350° preheated oven. Serve warm topped with maple syrup.
Cook vegetables and add to gravy and turkey. Pour into prepared pie shell and top with another pie crust. Bake at 350° for 30 to 45 minutes. Great for leftover Thanksgiving turkey.
Combine crumbs, milk, eggs, sugar, salt and fat. Add vanilla and nuts. Turn into greased baking dish. Bake in moderate oven (350°). Bake for 35 to 40 minutes or until firm. Serve with whipped cream (optional). Nuts, raisins, etc. are optional.
Melt butter in 9 inch x 13 inch dish. Add uncooked macaroni, salt, pepper and cheese. Mix well. Pour milk over mixture, do not stir after adding milk. Refrigerate overnight, or bake it right away. Bake at 350 degrees for one hour or until lightly browned.
Cut cake in 1 1/2-inch slices. Frost and cover with the peanuts.
Grease and flour a 9 x 13-inch pan. Sprinkle coconut and pecans in bottom of pan. Mix cake mix as directed on box. Pour batter over nuts and coconut. Mix together margarine and cream cheese. Mix in powdered sugar. Spread over top of the batter. Bake at 375° for 10 minutes. Reduce oven to 350°; bake for 35 to 40 minutes. Let stand about 10 minutes and dump upside-down onto plate or cookie sheet. Serves 12 to 15.
Cut wieners into bite-size pieces, brown slightly in skillet. Put into barbecue sauce-apricot preserve mixture.
Reserve small amount of drained fruit for garnish. Combine pudding and fruit thoroughly. Blend in Cool Whip until completely mixed. Serve in nice glass dish (top with reserved fruit) to show off how delicious it looks!
Put sauerkraut in casserole. Add crumbled corned beef, sliced tomatoes, cheese and Russian dressing. Cube rye bread and spread on top. Bake at 350° for 45 minutes to 1 hour until cheese and bread brown.
Preheat oven to 350°. Mix all ingredients together. Put into a greased pan and bake until done.
Beat egg whites and vinegar until stiff. Add sugar and vanilla. Beat well. Add nuts, coconut, crackers and baking powder. Pour batter into 8-inch greased pie pan. Bake 30 minutes at 350°. Top with whipped cream.
Pour boiling water over shortening (or oil); add salt and flour; mix well. Refrigerate for 15 minutes, then roll out and place into pie pans. Makes 4 (9 inch) pie crusts.
Wash and cut cucumbers (if too large). Place in a gallon jar along with dill and garlic. Heat remaining ingredients but do not boil. Let cool.
Wash and dry chicken. Sprinkle inside and out with salt and pepper. Sprinkle apples with lemon juice. Heat 1/2 the butter and all the oil in heavy skillet. Add 1/2 the apples. Saute 5 minutes, until browned. Add ginger. Stuff chicken with apples; tie or skewer chicken cavity closed. Add remaining butter to pan. Brown chicken slowly on all sides. Place chicken in heavy casserole with lid. Add uncooked apples, green onions, thyme, cinnamon (if used), cloves and sugar to skillet. Saute 2 minutes. Add cider; heat to boiling. Pour over chicken.
Mix together and pour on top of first mixture. Bake at 350° for approximately 40 minutes. Top will turn slightly brown colored. Cool before cutting.
Brown meat over medium heat; drain off fat. Set aside. Blend next four ingredients until smooth; stir in meat, cheese, onion and pepper. Turn into pastry shell. Bake at 350° for 35 to 40 minutes or until golden brown and knife inserted comes clean. Serves 6.
Salt and pepper chicken breasts to taste. Put in a casserole dish. Flatten out. Lay slice of cheese on chicken. Mix soup with 1 can of water; mix well. Pour over chicken. Cover and bake at 350° for 1 hour or until chicken is well done. Sprinkle dressing over top and bake for 10 to 15 minutes more. Remove from oven and serve. Serves 2 to 4.
Dissolve jello and cream cheese in boiling water, mixing well or use an electric mixer. Let stand until starts to jell. Add crushed pineapple and pecans. Let stand until starts to jell. Add Cool Whip. Let stand until firm.
Cut each breast horizontally to make 2 slices; coat with flour. Heat butter in skillet over medium heat. Cook chicken and garlic in butter 4 to 6 minutes, turning once. Add wine and lemon juice; sprinkle in pepper. Heat until hot.
Mix softened cream cheese and cottage cheese with mixer until well blended. Spread on serving dish and chill. Just prior to serving, top with taco sauce, onion, tomato, black olives and green pepper. Top with Cheddar cheese.
Cook onions in melted butter until limp (5 minutes). Add carrots and lettuce and cook, covered, over low heat for 8 to 10 minutes. Add chicken broth. Bring to boil. Add rice. Cook, covered, until rice is done and vegetables are very soft. Puree in blender until smooth. Sprinkle grated Cheddar on each bowl as you serve it and/or add a tablespoon of cream per serving. (Can be halved, also can be frozen.) Use hot or cold.
Dip fillets in milk, season with salt and pepper then roll in flour so entire fillet is well coated. Melt butter in skillet and cook fillets, browning evenly on both sides. Remove fish from skillet. In same skillet, add slivered almonds and saute. Sprinkle thickly over fish.
Preheat oven to 325°. Mix cake mix and orange or lemon Jell-O powder. Add vegetable oil and water and beat on medium speed 2 minutes. Add eggs one at a time and beat well after each addition. Pour batter into greased and floured tube pan. Bake at 325° for approximately 1 hour or until cake tester comes out clean. Remove from oven. Let stand 5 minutes. Turn out onto cake rack and allow to cool. Serve plain or sprinkle with powdered sugar. Makes 12 servings.
Boil chicken. Heat soup, butter, and sour cream. Break chicken into pieces in 9 inch x 13 inch casserole.	Pour heated soup mixture over chicken.	Spread crushed cracker crumbs and poppy seeds over top and bake at 350° for 45 minutes.
Beat eggs well. Add sugar, flour and nuts. Mix well. Spread into greased 9 x 12-inch baking sheet. Bake at 325° for 20 minutes.
Mix sugar, flour and cocoa together. Add enough milk to make a paste. Beat in egg yolks well. Heat the sugar, flour, milk, cocoa and egg yolks until thickened. When thick, take off heat and add vanilla.
In bit kettle, put chicken and add water to cover. Cook on medium for 1 1/2 hours. Remove chicken from kettle. To broth, add the carrots, potatoes, celery and onion; cook for 15 minutes. Remove chicken from bones, cutting into pieces, and add to the broth. Simmer 5 more minutes. Remove everything from broth and put in a large roaster. Mix cornstarch and water to make gravy; add to chicken broth which is boiling.
Preheat oven to 425°. Beat together onions, eggs and oil. Combine flour, baking powder and caraway seed. Combine dry and wet mixtures.
Let sugar, water, gelatin and pineapple boil about 5 minutes. Add cream cheese, Cool Whip and crushed nuts. Add food coloring, if desired. Chill and serve.
Melt butter, blend in flour and add nuts. Bake at 350° for 15 to 20 minutes in oblong pan.
In large bowl, combine dry cake mix, melted butter and eggs. Blend well. Spread on bottom of 9 x 13 baking pan. Spoon pie filling evenly over batter. In small bowl, combine brown sugar and cinnamon. Cut in softened butter. Stir in nuts. Sprinkle over pie filling. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Serve with Cool Whip.
Mix the flour, sugars, soda, salt and spices together in a large bowl. Blend in Raisin Bran. Add eggs, buttermilk and oil; blend well. Bake in paper muffin cups or greased tins for 15 minutes, or until done, at 400°. Makes about 4 dozen muffins. This batter will keep 4 to 5 weeks in the refrigerator.
Make brownies. Cool & cut into 1 inch cubes. Mix pudding mix & milk. Dissolve coffee in water. Add to pudding mixture. Fold in whipped topping. Mix well. layer brownies, pudding & toffee. Repeat. Chill before serving.
Grease a pie plate with oleo. Dust with flour. Pour in mixture and bake at 350° for 30 to 40 minutes. Top of pie will crack. Don't overcook. Serve with ice cream or whipped cream.
Preheat oven to 350°. Line cookie sheets with foil. Lightly grease foil. Cream butter and sugar in large bowl until light. Add egg; beat until creamy. Stir in vanilla, flour and salt. Add chocolate chips and nuts. Mix until well blended. Drop dough by teaspoonfuls 3-inches apart onto prepared cookie sheets. Bake 7 to 10 minutes or until edges are golden and centers are set. (Cookies are soft when hot but become crispy as they cool.) Cool completely on foil, then peel foil from cookies. Makes 2 dozen.
Heat one Coca-Cola to boiling. Take off heat. Add Jell-O and stir until dissolved. Then add the other Coca-Cola and remaining ingredients. Place in refrigerator until gelled, about 2 hours. Put in Pyrex dish; cut in squares.
Mix sausage and bread crumbs. Add onion, ketchup, horseradish, mustard, and egg moisten with milk. Shape into loaf. Bake at 350 for 1 hour.
Mix together. Spread on party rye and bake at 350 degrees until bubbly. Enjoy!