HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Line bottom and sides of 13 x 9-inch pie pan with foil; butter foil. Combine cookie crumbs, 1/2 cup walnuts and butter; press firmly into bottom of pan. Bake until golden 5 to 6 minutes. Remove from oven and cool slightly. Beat cream cheese, sugar and flour until smooth. Beat in eggs, heavy cream and vanilla until well blended. Spread evenly on baked crust. Bake until cheese is almost firm, 25 to 30 minutes. Turn oven off. Leave cake in oven with door ajar about 30 minutes. Sprinkle with remaining nuts, pressing lightly with spatula. Cool; cover and refrigerate.
Mix softened cream cheese with 1/2 package taco seasoning mix. Spread mixture in a round pizza pan. Spread jalapeno relish on cream cheese. Sprinkle on lettuce, tomatoes, cheese and olives. Serve with tortilla chips. Enjoy!
Mix all ingredients together and pour into a 9 x 13-inch pan. Refrigerate or freeze for 1 to 2 hours.
Preheat oven to 300°. In 8 or 9-inch cake pan, combine almonds and melted butter. Toast in oven 30 minutes, stirring occasionally. Add curry powder and salt; toss until thoroughly coated. Transfer to waxed paper to cool. Store almonds in tightly covered container.
Combine sugar and milk in a heavy saucepan. Cook to 238° on a candy thermometer, stirring constantly. Remove from heat. Add peanut butter and Marshmallow Creme; stir until smooth. Spread into buttered 8-inch square pan. Cool and cut into squares. Makes 64.
In large skillet cook turkey in margarine until lightly browned; stirring to keep crumbly. Stir in onions, green peppers and mushrooms. Arrange uncooked noodles over mixture. Sprinkle with cheese, salt and pepper. Pour tomatoes over all; do not stir. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Makes 6 servings.
Mix Cool Whip and pistachio pudding together in a bowl (the Cool Whip will turn green). Pour in the fruit cocktail. Slice the bananas last and add to mix. Add chopped pecans or other nuts, if desired. Keep cold.
Mix first 5 ingredients together. Pour 1/2 of batter into a greased long pan. Mix brown sugar, cinnamon and raisins together. Pour over first half of batter. Swirl into batter with knife. Pour in rest of batter and swirl with knife again. Bake 45 minutes at 300°.
In punch bowl, combine first 3 ingredients and stir until sugar dissolves. Chill. Just before serving, add ginger ale. Serve over ice. Makes about 3 quarts.
Preheat oven to 400° or if using metal pan heat to 425°. Cut Crisco into flour, mixing in onion salt and water and work until like pie crust. Divide dough in half. Roll out and put half of crust in pie can.
Heat butter in a saucepan; add onion, green pepper and celery. Cover 10 minutes or until soft and lightly browned. Add okra, tomatoes, parsley, bay leaf, stock and shrimp. If canned shrimp is used, add 5 minutes before cooking is finished. Cover and simmer gently, about 20 minutes. Season to taste. Makes 4 to 6 servings. Serve with rice.
Mix in blender until smooth. Add 2 liters of ginger ale, Sprite or 7-Up. Keep all ingredients cold if you are serving immediately upon mixing.
Melt margarine. Add ingredients and stir well. Pour into uncooked pie shell. Bake at 350° for 1 hour or until brown. Use big pie pan.
Mix thoroughly all ingredients except shortening, soup and water. Shape firmly into 16 meatballs. In skillet, brown meatballs in shortening; pour off fat. Stir in soup and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally.
Mix all ingredients. Cook in large iron skillet at 350° until done (about 30 or 40 minutes).
Combine and put in baking dish. Cover with grated cheese. Cover cheese with crackers or potato chips. Bake at 450° for 10 to 15 minutes. Serves 4.
Cream butter with vanilla. Add sugar gradually, beating until fluffy. Add water and beat thoroughly. Add flour in fourths, mixing until blended after each addition. Chill the dough until easy to handle. Shape a teaspoon of dough around each pecan half, covering each nut completely. Place on ungreased cookie sheet. Bake at 400° for 10 minutes. Roll in powdered sugar while still warm.
Mix Jell-O and cream cheese. Add pineapple and nuts. Chill.
Mix first 3 ingredients together; then add other ingredients. Mix all ingredients. Pour into a 9-inch unbaked pie shell. Bake at 325° for 45 minutes. This is a rich tasty pie.
Combine flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, yogurt, egg substitute; blend well. Add raisins, if desired. Pour into greased and floured 12-cup Bundt or 13 x 9-inch pan. Bake at 325° for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Top with Quick Yogurt Glaze, if desired.
Prepare pizza crust according to package directions. Generously grease bottom and sides of cold 10-inch cast-iron skillet. Grease fingers and spread dough evenly over bottom to edges of skillet; pinch up edges to hold sauce. Pour canned pizza sauce from package over dough; spread to edges. Cook covered with lid slightly ajar over medium-low heat on electric range or low heat on gas range for 14 to 16 minutes or until bottom is golden brown. Loosen sides and bottom of pizza with spatula. (Do not use a plastic spatula.) Slide pizza onto cutting surface. Serve immediately.
Cut butter into flour and sugar. Beat yolks and water until foamy. Blend in flour and mix until sticky dough. Knead until smooth. Cover and place in refrigerator for 1 hour. Roll out into rectangle 1/3 inch thick. Spread Crisco on dough (about 1/4). Do this 4 times for 1 hour each time. Fold over and return to refrigerator. Take out and roll out 1/8 inch thick. Cut into strips (1/2 x 6-inch). Roll onto clothespins, covered with aluminum foil or you can buy new ones and season as you would a frying pan. Bake at 400° for 8 to 10 minutes, until lightly browned. Cool. Fill.
Combine all ingredients. Shape into 1-inch meatballs (about 28). Arrange on pan. Bake in preheated 375° oven for 12 to 15 minutes until uniformly brown.
Combine the cream cheese, Worcestershire sauce and Accent and blend. Chop the onions finely, adding some of the green tops. Add to the cream cheese mixture. Chop one package of dried beef or ham and add to the mixture. Chill for 2 hours. Roll into ball. Chop the second package of dried beef or ham. Roll ball in the chopped beef or ham. Serve with your favorite crackers. Enjoy!!
Brown bacon and onion; add to beans and mix well. Can sprinkle grated cheese on top. Bake at 350° for 30 minutes.
Mix sugar and margarine on high for 20 minutes. Add flour. Keep mixer running on slow. Fizz together baking soda and vinegar; add to dough. Drop onto cookie sheet. Bake at 300° for 25 minutes or until light brown.
Preheat oven to 375° and grease 2 large cookie sheets. Sift flour and sugar together in a 2-quart bowl. Add other ingredients and mix with electric mixer 2 minutes at low speed. Keep guiding batter into beaters with rubber spatula (or beat by hand until batter is smooth, about 150 strokes).
Break spaghetti in 1/2-inch pieces. Cook and drain. Meanwhile, saute mushrooms in butter. Season Sauce with nutmeg and sherry. Put spaghetti in shallow baking dish. Pour over half the sauce. Put in chicken and mushrooms. Pour over rest of sauce. Sprinkle with cheese. Bake at 400° until browned. Serves 4.
Combine creamed and whole corn and butter.	Stir in sour cream and	eggs (whipped). Finally add corn bread mix. Bake at 350° for 30 minutes. Top should be brown and crusted.
Cook beets until tender. Dip into cold water and peel off skins. Be sure to leave	plenty of stalks attached when cooking, otherwise they will "bleed" and lose their color. Slice or quarter as preferred.
Heat fruit in pan; put butter on top. Put back in oven and heat until butter is melted. Pour batter over fruit and butter. Bake until brown at 350°, usually about 20 to 30 minutes.
Mix together cocoa, salt, sugar and water. Add evaporated milk and boil together for 3 to 4 minutes. Add butter and vanilla. Stir until blended.
Mix and set aside the flour and sugar. Mix butter, Crisco, cocoa and Coke in saucepan; bring to a boil rapidly. Pour over dry ingredients and mix well. Add rest of ingredients. Mix all together and pour in greased 8 x 12-inch pan. Bake in a 350° oven for 25 to 30 minutes. Check from time to time; don't overcook.
In a bowl mix flour, sugar and salt.	Later add eggs, soda, buttermilk	and vanilla. In a saucepan mix oleo, water, liquid Crisco and cocoa.	Bring saucepan to a boil, stirring. Pour over mixture in bowl;	mix well by hand. Add 2 beaten eggs. Add 1 teaspoon soda to 1/2 cup buttermilk and add to mixture. Add 1 teaspoon vanilla.	Pour on a greased 16 x 12-inch cookie sheet. Bake for 20 minutes at 350°.
Cream the sugar and eggs. Add flour, water, vanilla and coconut. Mix well. Bake at 350° for 30 minutes. Makes 2 pies.
Mix and put in baking dish. Mix 1 stick butter (melted) or margarine and 1 stack crushed Ritz crackers. Sprinkle over casserole. Bake at 350° for 30 minutes until brown.
Cover the bottom of a 9 x 13 x 2-inch pan with the oil. Put cake mix, eggs and water into pan. Stir with a fork or spoon until well blended. Scrape sides and spread butter evenly into the pan. Spoon pie filling onto batter. Use a fork to fold into batter, just enough to create marble effect. Sprinkle with powdered sugar when cool. Store cake loosely covered.
Boil water and stir in macaroni; continue for 7 to 10 minutes or until tender. Do not forget to stir occasionally or it will all clump together and be gross. Add butter, milk and cheese sauce mix (included in macaroni box) and mix well. Makes about 3 cups.
In a saucepan, mix together all ingredients. Cook over medium heat until cranberry sauce is melted. Use as a baste for broiling or grilling meat or poultry. Also hot dogs, cut up and heated in sauce makes a nice party food! Makes about 2 1/2 cups.
Preheat oven to 350°. Place flour and pecans in a 9 x 13-inch pan; melt oleo and pour over flour and pecans. Mix well and flatten in pan. Bake for 20 minutes. Cool. Make whipped topping as directed with 1/2 cup cold water. Add cream cheese and diet sweetener. Beat well and spread on top of cooled first layer. Make another package of whipped topping. Spread on top. Finish with shaved chocolate bar.
First put all of your tomatoes, water and sauce in a big pot. Cook on low heat while you are browning your meat. Next chop your green chilies and add them to the big pot. After you have browned your meat drain it and add it to your big pot. Now add the contents of the 2-Alarm chili mix except for the masa. Mix and add the masa about one hour prior to serving. And last but not least make adjustment as needed. Cook for at least 4 hours stirring every 15 min. and shazam its chili.
Saute sausage and set aside. Melt butter. Saute catfish strips until golden brown (5 to 6 minutes). Add white wine; add shrimp and saute, about 5 minutes. Add tomatoes, peppers and onion. Cook with a top on about 5 minutes. Add tomato sauce, diced tomatoes, seasonings and hot sauce. Add sausage and mussels. Add a few shakes of Jerk Seasoning. Add a little more white wine if too thick and seasonings to taste. Turn down and simmer for about 15 minutes. Serve over rice.
Combine sugar, flour and salt with raisins. Add water and lemon juice. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Cool and spread in 9-inch baked pie shell.
Cut day old bread into cubes. Brush lightly with oil or melted butter or oleo. Put cubes on shallow baking pan and bake at 300° for 20 to 25 minutes. Stir once halfway through the cooking process. These can be seasoned with garlic salt, seasoned salt or Parmesan cheese while hot.
Melt butter in casserole. Mix other ingredients and add butter. Bake at 400° for 45 minutes.
Brown hamburger or sausage; drain and set aside. Combine cheese and Ro-Tel tomatoes in a large nonstick pan. Place on low heat and stir until cheese is melted. Add meat and mix well. Pour into crock-pot to keep dip warm and serve with chips.
Mix flour, baking powder, soda, salt, and 1 tsp. cinnamon in a bowl and set aside. In another bowl, cream granulated sugar, 1/2 c. brown sugar, and butter. Mix in eggs, buttermilk, and flour mixture. Fold in apples. Pour topping combine remaining 1/2 c. brown sugar, walnuts, and 1 tsp. cinnamon and sprinkle over batter. Cover with foil and put in refrigerator until next morning. Uncover and let stand about 30 minutes. Bake 45 minutes in a 350 degree oven. It's best served warm. Try drizzling coffeecake with a thin powdered sugar frosting before serving.
Mix all ingredients together. Form into bite size balls. Bake on cookie sheet at 350° about 20 minutes.
Cook ground beef,chirizo sausage and onion until brown. Pour off fat and add several drops of Tabasco sauce. Spread beans in 10 x 15 pan. Spread meat mixture over beans and sprinkle on chili and cheese. Drizzle salsa over that. Bake at 400° for 20 to 25 minutes. Top with scallions. Mount avocado in center of pan and top with sour cream. Then garnish with olives and parsley. Keep warm and serve tortilla chips for dipping.
Melt butter and cocoa together. Remove from heat. Mix well. Add flour, nuts and vanilla; mix well. Spoon batter into a greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 45 minutes. Spread marshmallow cream on top. Cover with chocolate frosting.
Blend in blender first 7 ingredients; add oil and blend again. Put in large jar and add poppy seed; shake well. May be kept in refrigerator for several days. Shake well before each use. Good on lettuce or spinach salads.
1st Layer: Mix the flour with the margarine and the nuts. Put in a 9 x 13-inch greased and floured pan and bake for 15 minutes in 350° oven. Cool.
Cook vegetables until barely tender, as on package directions. Blend soup, sour cream and onion mix; stir until vegetables cook. Add water chestnuts. Pour into buttered casserole. Top with Rice Krispies that have been tossed in stick of margarine that has been heated over low heat. Place on top of vegetable mixture. Cover with foil. Bake for 30 minutes at 350°.
Mix cheese, 2 sticks oleo and flour. Make 72 balls. Press into greased tart pans or use paper liners.
Melt marshmallows in butter. Pour over popped popcorn. Add peanuts and gumdrops to corn mixture. Mix together and then press firmly into buttered angel food cake pan. Let set until firm. Turn out on plate and slice with electric knife.
Brown sausage and onion. Drain. In bowl, mix eggs, milk, Worcestershire sauce, salt and pepper. Place crumbled bread in greased casserole. Put sausage and onion over bread. Pour eggs over sausage. Sprinkle cheese on top. Cover and put in refrigerator overnight. Bake at 375° for 1 hour, uncovered.
Scald milk with sugar and shortening. Cool to lukewarm. Then add yeast thoroughly dissolved in lukewarm water. With the new fast-action yeast, you can use it according to the instructions on the package; eliminate the 1/4 cup warm water and mix the dry yeast in with the flour. Add 8 cups of flour. Beat well. Let rise until double in bulk, then add salt, soda and baking powder. Add enough flour (about 1 cup) to make soft dough. Place in bowl, grease surface of dough, cover and place in refrigerator. Make rolls when wanted. Will keep 1 week to 10 days.
Bake sweet potatoes until tender in preheated 350° oven 1 hour. Or, pierce sweet potatoes several times with a fork and place on microwavable plate. Microwave at HIGH (100% power) 16 to 18 minutes, rotating and turning over after 9 minutes. Let stand 5 minutes. While sweet potatoes are hot, cut lengthwise into halves. Scrape hot pulp from skins into large bowl. Beat 1/4 c. butter and 2 Tbsp. sugar into sweet potatoes with electric mixer at medium speed until butter is melted. Beat in eggs, orange juice, 1 1/2 tsp. cinnamon, salt and nutmeg, scraping down sides of bowl once. Beat until smooth. Pour mixture into 1 1/2 qt. baking dish; smooth top. For topping, combine flour, oats, remaining 1/4 c. sugar and 1/2 tsp. cinnamon in medium bowl. Cut in remaining 1/4 c. butter with pastry blender or 2 knives until mixture becomes coarse crumbs. Stir in pecans. Sprinkle topping evenly over sweet potatoes.* Preheat oven to 350°. Bake 25 to 30 minutes or until sweet potatoes are heated through. For a crispier topping, broil 5 inches from heat 2 to 3 minutes or until golden brown. Garnish as desired.
Mix flour, soda and sugar. Heat margarine, Coca-Cola and cocoa over medium heat to boiling point. Pour over flour mixture and stir. Add buttermilk, eggs, vanilla and marshmallows. Batter will be thin. Bake in well-greased 3-quart Pyrex pan (13 x 9-inches) for 35 minutes at 350°. Top with favorite frosting.
Combine all ingredients, except corn chips, in a 1-quart casserole dish or glass bowl. Microwave, uncovered, at Medium-high for 2 to 3 minutes. Stir 1 or 2 times during cooking. Serve hot with chips. Yield: 1 1/2 cups.
Brown both meats separately and drain well. Stir in all ingredients. Cover and cook for 20 minutes or until rice is done.
Mix all ingredients except Bisquick and milk together. Mix Bisquick and milk and spread over top. Dot with butter or margarine. Bake at 350° for 1 hour. May be divided into 2 pans; freezes well.
Cut 4 (24 x 18-inch) pieces of heavy- duty aluminum foil. Place a chicken quarter in center of each; sprinkle with garlic salt and paprika. Top evenly with onion and next 4 ingredients. Spoon soup evenly over each portion. Seal bundles and place on a 15 x 10-inch jelly roll pan. Bake at 400° for 1 hour and 15 minutes or until done. Makes 4 servings.
Mix together the tuna, mayonnaise, spinach, green onions, Worcestershire sauce and hot pepper sauce. Makes 4 to 6 servings.
Drain pineapple, oranges and thawed strawberries. Add pie filling. Add sliced bananas.
Brown ground meat. Drain. Mix everything together, except Velveeta. Cube Velveeta and mix again. Bake in casserole dish at 350° for 45 minutes to 1 hour.
Beat eggs until light and frothy. Add remaining ingredients and mix until well blended. (If using cocoa, add with dry ingredients.) Sift together and add dry ingredients to first mixture; blend well.
Combine catsup, mustard and all of the seasonings in a small bowl; mix well. Combine eggs and Parmesan cheese in a shallow pan; mix well. In a separate pan, combine 2 tablespoons of the seasoning mix with the bread crumbs (a blender or food processor works best); set aside. Spread a thin layer of the remaining seasoning mix on each side of the chicken tenders. Soak the coated chicken in egg mixture for 30 minutes.
Put the chopped onions, ginger and garlic in blender and blend to a smooth paste (about 1 minute at high speed). Combine paste with remaining ingredients except the pork chops and mix well. Prick holes in the pork chops. Rub well with the marinade; cover and refrigerate for at least 6 hours. Reserve marinade. Sear pork chops on grill for 8 minutes on each side at low temperature. Put grill on high temperature and cook for about 20 minutes on each side. Brush with the marinade before turning pork chops over each time.
Mix sugar and flour. Add butter and mix. Add yolks, milk and vanilla; mix again. Pour into unbaked pie shell. Bake at 350° for one hour. Beat egg whites (1/3 cup sugar to 3 egg whites) and put on baked pie. Bake again until golden brown. "Men love this."
Chop vegetables and mix with pickling salt. Let this stand 2 hours. Drain thoroughly. Mix with the last 3 ingredients. Bring this to a boil and pack in jars.
Trim fat from ribs. Line a large shallow baking dish with foil. Arrange ribs in dish. Bake at 450° for 30 minutes. Turn and bake 30 minutes more. Pour off fat.
Preheat oven to 350°. Melt oleo and chocolate in 2-quart pan over low heat, mixing occasionally. Stir in sugar and cool to room temperature. Stir in eggs, vanilla and then flour and walnuts. Turn into a buttered 9-inch square pan and bake 25 to 30 minutes. Remove from oven and sprinkle chocolate chips on right away. Allow to stand 5 minutes or until melted. Spread to make frosting. Cool and cut into squares. Very good and very quick.
Combine tuna, soup, milk, noodles and 1 1/2 cup cheese in 2.5 quart casserole dish. Top with remaining cheese and crushed corn flakes. Bake 30 minutes at 350°.
Drain peas, green beans, corn & pimento. Chop celery, bell pepper and onion. Mix all ingredients in a bowl. Bring vinegar, sugar and oil to a boil. Pour over vegetable mixture and refrigerate overnight.
Combine flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture; beat until smooth. Blend in remaining ingredients. Pour into greased 10 inch tube pan or 13 x 9 inch pan. Bake 350 degrees for 50 to 55 minutes, or until tester inserted in center comes out clean. Remove from pan.
Cook and drain spinach. Mix all ingredients together. Chill the mixture until firm. Mold into balls. Freeze. Bake at 350° for 20 to 30 minutes on foil sprayed with Pam.
Prepare herb dressing according to directions. Add your favorite sausage. Add celery, pecans and onions.
Mix in crock-pot. Cook on high for 2 hours or low for 3 hours. Can cook on stove for 1 hour. Top with grated cheese and sour cream. Serve with tortilla chips or corn bread.
In a bowl soften cream cheese and butter and stir to mix. Add flour and salt; stir to mix. Shape into a 1 1/2-inch diameter log. Refrigerate. When dough is hardened, cut into 1/4-inch wafers. Bake on an ungreased baking sheet for 20 minutes in a preheated 350° oven, for 10 minutes at 400°. Biscuits will be light brown. No need to butter. Makes about 40 biscuits.
Slice mushrooms through cap and stem. Cook with onion in butter for 5 minutes. Add flour and blend; add stock. Cook and stir until slightly thickened. Cool slightly. Add sour cream and seasoning. Heat through. Serve at once. Makes 4 to 6 servings.
In a large nonstick skillet, heat olive oil and butter. Saute garlic and onion until onion is translucent, about 5 minutes. Add mushrooms and saute 2 minutes longer. Stir in tomatoes, parsley and seasonings. Cover and simmer gently for 15 minutes. Stir in half of the Parmesan cheese. Reheat spaghetti squash and arrange strands on serving platter. Spoon sauce and sprinkle with remaining cheese. Makes 4 servings.
Line a 9 x 13-inch cookie sheet with foil. Arrange saltine crackers, 1 layer thick, in rows on cookie sheet.
Pour cereal in large bowl. Melt chocolate chips, butter and peanut butter. Stir in vanilla. Pour mixture over Chex cereal until evenly coated. Shake on powdered sugar.
In a deep dish, place 1/2 of the lettuce (shredded fine), then layer of Fritos. Add 1/2 can of tomatoes chopped over the Fritos, then a layer of 1/2 can of chili which has been heated to	boiling point. Repeat in this same way the other half of ingredients. Lastly, sprinkle grated cheese on top. Serve at once.
Dissolve Jell-O in water. Add pineapple juice; cool. Mix the next 5 ingredients together. Reserve 1 tablespoon mayonnaise to grease dish. Put the cream cheese mixture in bottom of dish. Pour Jell-O mixture on top and watch it "flip flop." Chill in refrigerator.
Beat egg whites and sugar until stiff. Add coconut. Add enough cake meal to make batter loose enough to drop off spoon. Bake on ungreased cookie sheet at 350° for 40 minutes.
Place sugar in a small bowl. Sprinkle with almond and vanilla extracts. Blend until no traces of moisture remain. Add remaining ingredients. Sift to blend. Store in airtight container. Makes 1 1/2 cups of mix. To serve: Add 3 teaspoons mix to 1 cup boiling water.
Prepare cake mix according to directions in a 9 x 13-inch pan. Allow to cool completely. With a fork, poke numerous holes in the cake. Pour the Kahlua over the top of the cake, cover with aluminum foil, and sit overnight.
Measure peanut butter and corn syrup into mixing bowl. Mix until thoroughly combined. Add Rice Krispies cereal; stir until well coated. With back of tablespoon, press mixture evenly and firmly in bottom and around side of lightly buttered 9-inch pie pan to form crust. Chill until firm. Spread ice cream evenly in chilled crust. Freeze until firm. Cut into wedges to serve. Garnish with peach slices or other fresh fruit, if desired.
Brown ground beef and onion together. Add remaining ingredients. Bake in moderate oven (about 375° to 400°) for 20 to 30 minutes.