HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together cake mix, oil, eggs, vanilla and sour cream; blend well. Pour 3/4 of batter in bottom (of oblong pan); mix together nuts, sugar, cinnamon and enough butter or margarine to make crumbs. Sprinkle this over the butter; add remaining batter. Cut through batter to marble. Bake at 350° approximately 1 hour.
Cream sugar, butter and Crisco. Add eggs, one at a time. Mix flour, baking powder and soda; add to batter. Add buttermilk as you add flour. Beat well. Add sour cream and flavor. Grease and flour a tube pan. Add batter. Bake 1 1/2 hours at 325°.
Mix ground beef, onion, salt and pepper in a large baking dish. Microwave until meat loses its red color, stirring about every 4 minutes. Layer spaghetti, one layer one way, the next layer crosswise to prevent spaghetti from sticking together as it cooks. Pour on tomato sauce and water. Cover and microwave 15 minutes, stirring every 5 minutes. This may be made on top of stove in a large saucepan using the same directions.
Allow cream cheese, eggs and sour cream to sit at room temperature before mixing. In large bowl at medium speed, blend cream cheese until smooth. Gradually add sugar with mixer on low speed. Add other ingredients and continue to beat for 3 minutes. Pour mixture into sprayed (Pam) 10-inch spring-form pan. Bake at 350° for 1 hour or until lightly brown. Turn off oven and leave cheesecake in oven for 30 minutes, cooling in pan on oven rack.
Combine first 6 ingredients, mixing until well blended. Stir in chicken, celery and pimiento and set aside. Separate crescent dough into 8 rectangles. Press perforations to seal. Spread about 1/4 cup cream cheese over each dough rectangle, leaving 1/2-inch margin on one long side and no margin on the other sides. Roll dough, jellyroll fashion, starting at long side with filling spread to edge. Pinch seams to seal. Brush with egg and sprinkle with sesame seeds. Cut each roll into 5 pieces. Place seam side down onto lightly greased baking sheets. Bake at 375° for 12 to 15 minutes or until golden brown. Yield: 40 appetizers.
Preheat oven to 425°. Beat eggs slightly. Beat in remaining ingredients. Pour into pie shells. Bake 15 minutes. Reduce oven temperature to 350°. Bake about 45 minutes.
Combine cottage cheese, 1 cup Mozzarella cheese, egg, spinach, salt, pepper and oregano. Mix well. Spread 1/2 cup sauce in greased 13 x 9 x 2-inch Pyrex dish. Place 1/3 uncooked noodles over sauce. Spread with 1/2 cheese mixture. Repeat layers. Top with remaining noodles, sauce and 1/2 cup Mozzarella cheese. Pour water around edges. Cover with foil. Bake at 350° for 1 hour and 15 minutes. Let stand 15 minutes before serving.
Mix the first 5 ingredients and let set. Mix the jello in the hot water and let cool. Mix with fruit and chill until set.
Preheat oven to 375°. In a medium skillet, brown ground beef, onion, bell pepper and garlic. Drain. Add tomato sauce. Cover; simmer for 10 minutes on low heat. In a small bowl, combine cream cheese and sour cream. In an 8-inch (2-quart) casserole, alternately layer the meat mixture, sour cream and cream cheese mixture, macaroni and Cheddar cheese until used up. Top with cracker crumbs. Bake for 30 minutes, or until casserole is hot and bubbly.
Blend together flour, margarine and coconut. Press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Toss all ingredients in bowl. Cover and refrigerate at least 30 minutes. With slotted spoon dish into lettuce cups. Serves 6.
Spray pan with Pam, then spread biscuits out, but not flat. Spread Ragu over to your taste and sprinkle with grated Cheddar cheese. If using Parmesan, sprinkle over the Cheddar. You can always add other things, like pepperoni, onion and pepper.
Saute onions and mushrooms together in butter until soft, but do not brown. Add flour and stir until smooth. Cook about 5 minutes. Add chicken stock gradually, stirring until smooth. Simmer 7 to 8 minutes until thickened and smooth. Whip as necessary. Add hot milk and cream and season to taste. Serve with garnish of chopped parsley. Makes 3 gallons.
Cream together oil, sugar and flour. Stir together flour, salt, baking powder, soda and cinnamon. Mix flour mixture with creamed mixture. Add 1 1/2 cups chopped pecans. Peel and slice apples very thinly and add to mixture. Pour mixture into greased and floured Bundt cake pan and bake at 350° for about 1 hour or until done. Let set for 1 hour and gently remove from pan.
Preheat broiler. Add water to pineapple juice to make one cup. Combine juice, brown sugar and soy sauce in small saucepan. Boil over high heat. Reduce heat to low. Simmer 2-3 minutes. Set glaze aside.
In a 12-inch	Dutch oven, combine 2/3 cup sugar and water; bring to a boil.	Reduce heat; lightly simmer, uncovered, for 5 minutes. Stir in vanilla. Mix in a bowl the flour, 6 tablespoons sugar, baking powder and salt. Cut in margarine until mixture is crumbly. Add milk; stir until well combined. Place strawberries in hot syrup. Drop dumpling dough over strawberries. Sprinkle dumplings with sugar. Bake in a very hot oven at 450° for 25 to 30 minutes, using 6 to 10 coals on bottom and 18 to 22 coals on top.
Cut sliced onion into quarters. Cook onion and mushrooms in butter until onion is transparent. Add flour and stir until blended. Slowly add chicken broth and cook 10 minutes, stirring until smooth. Add wild rice, cream and meat, stirring until heated thoroughly. Can be frozen.
Mix all ingredients well in large jar. Marinate several hours or days in fridge. Can be drained and added to green salad or eaten alone. Marinade can be used over and over.
Preheat oven to 350°. Beat egg whites until foamy and gradually add sugar and salt. Beat until stiff. Add nuts and chocolate chips. Place aluminum foil on a cookie sheet and drop mixture by teaspoon on foil. Place in preheated oven and turn off oven. Leave in unopened oven overnight (8 hours) and next morning, remove from foil. Makes 24 to 30 cookies.
Boil sugar and water until sugar melts. Add peanuts and boil until water evaporates. (Peanuts will be sticky.) Preheat oven to 300°. Spread peanuts on cookie sheet. Bake 10 minutes; stir and sprinkle with salt. Bake 15 minutes longer. Stir and bake 10 minutes longer.
Soak raisins in hot water. Mix the sugar, oil, egg and molasses. Add flour, salt, soda and raisins. Spread into greased oblong pans. Bake at 350° for 25 minutes. Cut into squares.
Combine all ingredients, except almonds, cheese and potato chips. Place in large rectangular baking dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 20 to 25 minutes.
Cook broccoli in 1/2 cup boiling water; do not drain. Set aside. Melt butter in a saucepan over medium heat. Stir in flour to make paste. Cook 2 to 4 minutes, stirring constantly with a wire whisk. Add water to flour mixture, stirring constantly. Reduce to low heat. Add broccoli, cheese, half and half and seasonings. Heat gently, but do not boil. Serve warm.
Boil oil, vinegar and sugar; pour over vegetable mixture while hot. Let stand 1 day. Can add 1 cup green and red sweet pepper for color at Christmas time.
Work flour, sugar and Crisco together. Let buttermilk set while mixing water with yeast.
Mix all except chicken together. Place chicken in Pyrex dish or pan and pour mixture over it. Cover and bake 2 hours at 400°.
Butter a 10-inch springform pan and dust with graham cracker crumbs. Mix cream cheese, sugar, eggs, flour, salt, pumpkin and spice. Bake at 325° for 1 hour 30 minutes. Decorate top with whip cream and candied walnuts.
Combine first 8 ingredients in large pan; cover, bring to a boil and simmer until potatoes are tender, about 20 minutes. Mash potatoes slightly; add milk and butter and heat through.
Combine first 4 ingredients. Pour into pie crust. Cut other crust into 1/2-inch strips to form lattice for top crust. Cook at 400° until golden brown.
Grate cheese; add all other ingredients. Mix well. Add Miracle Whip to taste.
Place green pepper, onion and 4 tablespoons butter in a 1 1/2-quart ovenware casserole dish with straight sides. Cook 5 to 8 minutes. Add corn, eggs, bread crumbs, salt and pepper. Mix lightly. Cover. Continue cooking for 15 minutes. Combine remaining 2 tablespoons of butter with 1/2 cup dry bread crumbs. Cook 30 seconds; stir to blend. Mound corn mixture in casserole. Stand hot dogs, cut side down, in a crown around outside edge of stuffing. Sprinkle top with buttered bread crumbs. Total cooking time is 27 minutes. Recipe yields 10 to 12 servings.
Cook broccoli; drain. In saucepan, melt half of the margarine. Blend in flour, salt and a dash of pepper. Add milk. Cook, stirring constantly, until thick. Reduce heat; blend in cream cheese until smooth. Place broccoli and onions in a 1 1/2-quart casserole. Pour sauce mixture over and mix lightly. Top with cheese. Melt remaining butter; toss with bread crumbs. Sprinkle atop casserole. Bake at 350° for 30 to 40 minutes.
Pour boiling water over shortening, sugar and salt; when cool, add beaten eggs. Sprinkle the yeast into warm water. Stir until dissolved. Add to first mixture. Add flour slowly; blend well. Cover and place in refrigerator for at least 4 hours. (Can be made the night before.) Roll into shape using extra flour.
Mix in order given. Roll in small balls and press out on greased cookie sheet. Bake at 350° for 10 to 15 minutes. They freeze well.
Combine together margarine, sugar, eggs, milk and crushed wafers. Add to mixture. Add coconut and nuts. Mix well. Bake in tube pan for 1 1/2 hours at 325°.
Heat water to boiling; remove from stove and immediately add shortening, milk and potato flakes. Mix well and place in refrigerator until cold. When ready to bake, add the salt, flour and sugar. Mix well. Roll thin and bake on hot lefse grill.
For each egg white use 1 heaping tablespoon of marshmallow cream. Beat egg whites until almost stiff. Add marshmallow and beat until mixture stands in peaks. Pile on pie or pudding. This is superior meringue. Will not weep or fall.
Fit pastry into a 9-inch pie pan, fluting rim. Cook bacon until crisp; drain thoroughly, then crumble. Sprinkle bacon and cheese into prepared pastry shell. Beat eggs lightly, then blend in whipping cream, milk and seasonings. Pour mixture over cheese and bacon in crust. Bake in a preheated 375° oven for 45 minutes or until custard is firm and crust and custard are browned.
Combine all ingredients. Sprinkle paprika on top. Bake in a greased casserole. Bake at 375° for 20 minutes or until bubbly.
Blend the Bisquick, cheese, salt and pepper. Add the 2 eggs. Grate the zucchini and add to the mixture, making a batter. Melt 2 tablespoons butter over medium heat and pour batter into pans. Griddle into pancakes. Cook 3 minutes on each side. Serve while warm. They are a delicious new way of serving a vegetable.
Heat oven to 350°. Melt margarine in 13 x 9-inch (3-quart) glass baking dish in oven. In shallow pan, combine flour and onion salt. In medium bowl, combine egg, water and lemon juice. Place corn flakes in another medium bowl. Coat fish fillets with flour mixture; dip in egg mixture. Coat with corn flakes. Place fish in baking dish; turn to coat with melted margarine. Bake at 350° for 15 to 20 minutes or until fish flakes easily with a fork.
Cream margarine and sugar. Stir in molasses or honey, beaten with eggs. Resift flour with other dry ingredients. Add other ingredients together, alternating with milk. Beat batter after each addition until well blended. Bake in a greased 9-inch tube pan in moderate oven for 22 to 45 minutes. Serve warm.
Mix all ingredients and put in greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Fry hamburger with onion and celery. In large pan, combine stewed tomatoes, tomato soup, water, pork and beans and mixed vegetables; cook 7 minutes. Mix together with hamburger, add chili powder and sugar to taste.
With whisk or spoon, blend first six ingredients well, breaking up apricot pieces. Place turkey in shallow baking dish. Pour sauce over turkey and marinate in refrigerator 2 hours to 24 hours.
Brown beef; drain fat. Add seasoning mix, onions and water. Simmer 5 minutes. Toss vegetables and beans with dressing. Put on plate; top with meat and tortilla chips. Sour cream is optional.
Mix crumbs and butter. Press into bottom and sides of 9-inch spring-form pan to form crust. Cream the cheese until smooth. Beat eggs slightly with 1/2 cup sugar. Add pineapple, flour and vanilla. Blend eggs and cheese mixture. Pour into crust and bake in moderate oven at 375° for 30 to 40 minutes or until toothpick comes out clean. Top with cherry filling after cooling.
Mix in order listed in a bowl. Bake in a 350° oven 25 to 30 minutes in 2 round layer cake pans or 1 (9 x 13-inch) baking pan.
Cook and stir beef in skillet until brown; drain. Stir in beans, tomato sauce, seasoning mix, onion, pepper and mustard. Heat to boiling, stirring constantly. Spread in ungreased dish and spread topping over the top.
Mix first four ingredients together. Pat half of crumb mixture in an 8 x 8-inch pan. Cook next three ingredients until clear. Add raw rhubarb. Spread on crumb mixture. Sprinkle some red jello over rhubarb mixture. Sprinkle remainder of crumbs on top. Bake 45 minutes in 350° oven. Serve with whipped cream or ice cream.
Debone chicken and place in buttered casserole dish; place cooked broccoli over chicken. Make a sauce of the other ingredients and heat until blended well. Pour mixture over chicken and broccoli. Top with crushed Ritz cracker crumbs and cheese. Bake for 30 minutes at 350°.
Stir first 3 ingredients together; bring to a boil. Remove from heat. Add Rice Krispies; stir well. Press evenly into a 9-inch pie pan. Cool.
Preheat oven to 400°. Melt butter in saucepan and add garlic salt and green chilies. Mix cheese and mayonnaise. Spread butter mixture on bread, then spread cheese and mayo mixture on top of this. Place on cookie sheet and bake, uncovered, for 20 minutes. Slice into serving pieces.
Lightly brown ground beef in large pot on stove. Add onion, potatoes, soup, water and salt and pepper. Simmer for 30 to 40 minutes. Serve over rice or noodles.
Core apples. Remove 1 inch skin from stem (to prevent skin from splitting). Place apples in baking dish. Fill centers of each apple with 1 tablespoon brown sugar, 1 teaspoon butter and 1/3 teaspoon cinnamon. Pour water 1/4 inch deep in baking dish. Bake 30 to 40 minutes at 375° until apples are tender when pierced with fork.
Mix first 6 ingredients together; sift dry ingredients. Add to first mixture and blend well. Bake in 9 x 13-inch pan for 40 minutes at 350°. For Pyrex pan, use 325° oven. Grease and flour pan.
Clean mushrooms. Drain and snap off stems. Fry and drain sausage. Fill caps with mixture. Bake for 10 minutes at 350°. Put under broiler for 3 minutes. Serve hot.
Dissolve jello and sugar in hot water. Fold milk and jello together with juice of lemon. Put in vanilla wafer crust and chill.
First melt margarine	or butter in a Dutch oven, then add chocolate morsels and peanut butter, stirring frequently, until melted. Add Crispix cereal and stir until cereal is completely coated. Next in	a large brown paper sack, add 3 cups of powdered sugar, then add freshly coated cereal to powdered sugar and shake until completely coated. Refrigerate for at least 2 hours, then serve as you would candy.
Work flour, sugar and butter together into coarse crumbs. Reserve 1 1/2 cups for topping on cake. Mix together molasses, boiling water and baking soda. Combine with remaining crumbs. Mix well. Batter will be thin. Pour into a greased and floured 9 x 13 pan. Sprinkle the 1 1/2 cups of reserved crumbs over the cake. Bake at 350° for 45 minutes.
In bowl, combine tomatoes, basil, chives, parsley, garlic, oil, cheese, salt and pepper. Let stand at room temperature for at least 1 hour. Boil pasta. Drain; rinse with cold water. Pour sauce over pasta. Warm before serving. Sprinkle with Parmesan cheese.
Combine first 4 ingredients in a large pot or mixing bowl. Blend fresh fruit pieces together in blender until smooth and pour into juices. Mix well. Pour mixture into ice cube trays and freeze or pour into children's popsicle trays. This makes delicious popsicles for children and freezes solid. You need quite a few ice cube trays for this.
Start oven at moderate 350°. Grease 8-inch square baking dish. Wash and drain berries. Look over for discards. Combine berries with 1/3 cup sugar and cinnamon. Spread evenly in prepared baking dish.
Heat oven to 425°. Prepare pastry. Stir together sugar and flour; toss with fruits. Pour into pastry; dot with butter. Top and crimp with second crust. Sprinkle top with sugar. Cover edge with 2 to 3-inch strip of foil to prevent burning. Remove foil the last 15 minutes of baking. Bake for 40 to 50 minutes, or until golden or juices begin to bubble through slits you have made in top of crust.
Cook shrimp and layer the shrimp, onions and peppers until gone. Add bay leaves. Pour vinegar mixture over layers and refrigerate. Serves 10 to 12.
Mix all ingredients in order thoroughly; pour into pie shell. Bake in 450° oven for 15 minutes. Reduce heat to 325° and bake 30 minutes longer. Decorate with pecan halves. Makes 6 servings.
Blend together condensed milk, frozen lemonade and Cool Whip. Add pecans. Fills 3 pie crusts. Minute Maid lemonade seems to work best. (This is good with fresh sliced strawberries blended with nuts.) Top with blueberry pie mix. Chill before serving.
Place bread in bottom of casserole. Layer with grated cheese and cooked sausage. Beat eggs, milk and mustard. Pour over casserole and refrigerate all night. In morning, mix mushroom soup with small amount of milk and pour on casserole. Spread mushrooms over top and bake at 300° for 1 hour.
Cream butter and cream cheese together. Add sugar, 1 cup at a time; mix well. Add flour, salt, vanilla and nuts. Pour into Bundt or tube pan (greased and floured). Bake in a 325° oven for 1 1/2 hours, or until done.
Pound chicken and wash; dip into egg and milk, then into flour. Saute chicken in butter with garlic. Remove chicken. Add to pan water, chicken, bouillon, wine and lemon juice. Cook for 5 minutes. Pour over chicken. Garnish with lemon slices.
Saute onion in margarine or oil until tender; add flour, stirring well. Add chicken seasoning, then gradually add water. Stir until smooth. Add broccoli that has been chopped very fine and bay leaf. Cook over medium heat until tender, stirring frequently. Reduce heat and stir in milk and basil. Serve immediately. Serves 2 to 4.
Brown beef cubes. Add water and remaining ingredients except cornstarch and sour cream. Cook 1 hour or until tender. Mix cornstarch with cold water to make a thin paste. Thicken stroganoff and remove from heat after 3 minutes. Add sour cream. Serve over noodles.
Mix all ingredients, except margarine. Pour into 9 x 13-inch casserole and slice margarine over the top. Bake at 350° for 1 hour. Serves 10.
Melt oleo and peanut butter together on low heat. Add sugar. Mix well. Roll into balls. In double boiler melt chocolate chips and paraffin. Dip each ball part way into chocolate. Hold with a toothpick. Lay on waxed paper to cool. Makes 200 pieces.
Mix all ingredients in a bowl until well mixed. Pour into an 8 x 8-inch baking dish. Bake at 350° until set, 45 minutes to 1 hour or until a knife inserted in center comes out clean. Chill; when cool, cut into squares and serve with 1 tablespoon low fat Cool Whip.
Simmer hen until tender in salted water. When done, cool and cut into chunks, not too fine. Mix with remainder of ingredients, except mushroom soup, adding eggs last. Put into baking dish. Pour mushroom soup over mixture. Bake 1 hour at 350°.
Cut dried beef in small pieces and mix with other 4 ingredients. Cut top off bread like you would a pumpkin. Hollow out loaf and cube bread for dipping. Pour dip in hollow loaf and cover until time to serve.
Bake in well-greased pan (9 x 13-inch) at 350° for 40 to 50 minutes.
Mix well and shape in mold overnight. Remove from mold and roll in chopped pecans.
Cream shortening, brown sugar, egg and vanilla. Add flour and salt. Press into a 9 x 13 inch cake pan and bake for 20 minutes at 350 degrees.
Combine chicken or turkey, pineapple and Ricotta cheese. In nonstick pan, melt butter. Beat eggs and milk together and pour into pan. Allow omelet to cook around sides and middle. Put Ricotta cheese mixture on eggs. Fold over one side of omelet and continue to cook until eggs are done and not runny. Sprinkle parsley on top of omelet and serve.
Combine first 7 ingredients, tossing well. Combine dip, mayonnaise and salt. Mix well and fold into vegetable mixture. Set aside.
Line a cookie sheet with aluminum foil. Lay saltines on cookie sheet. Boil for 3 minutes butter, brown sugar and sugar. Pour mixture over crackers, then bake at 350° for 15 minutes. Remove from oven; sprinkle chocolate chips on top. Once melted, sprinkle like icing. Cool, then break up in different shape pieces.
Combine the two pieces of dough (the one at the end of the other) and place the slices of ham on top to cover the whole dough. In a bowl you mix the grated cheese (3 kinds) with the yolks, salt and pepper. You put the mixture on top of the ham and spread it. Start folding the dough from the one side. Make sure the cheese stays inside. After you fold it place it in a greased cake pan and brush the dough all around with the whites, then you add the sesame and you bake the pie for 30 minutes at 350°. Good luck.
Saute almonds in butter in skillet over medium heat until crisp, reserve. Combine cream and milk in saucepan; cook over medium heat until skin forms on surface. Beat yolks and sugar with vanilla in medium bowl. Gradually add cream mixture, whisking constantly. Strain into double boiler and cook over simmering water, stirring until mixture thickens and lightly coats back of spoon, about 10 minutes. Do not boil! Remove from heat; add Kirsch and white chocolate, stirring until chocolate melts. Cool to room temperature. Add almonds. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1 quart.
Whip the first 3 ingredients until frothy, but not stiff. Stir the nuts (all at one time) into the egg white mix. In another bowl, mix the sugar, cinnamon and salt. Mix in nuts and stir until all are completely covered with mixture. Bake on buttered pan for about 1 hour at 250°. Cool and enjoy. If they stick together, simply break apart.
Place franks in pan. Combine onion, pepper and celery; cook in 3 tablespoons margarine. Combine sugar, vinegar and lemon juice. Add Worcestershire sauce, dry mustard and water. Add to franks and bake at 350° for 30 minutes.
Preheat oven to 375°. In an ungreased 1 1/2-quart casserole dish, combine all ingredients. Mix well. Bake 20 to 25 minutes. Serve over rice.
Soften cream cheese. Blend in mayonnaise and sugar. Add fruit and nuts. Fold in Cool Whip. Pour into a loaf pan and freeze at least 6 hours. Remove from freezer 15 minutes before serving. Remove from pan and slice. Serve on lettuce leaves. Tastes delightful with turkey.
1st Layer: Spray 9 x 13 pan with Pam. Mix crushed pretzels, 2 tablespoons sugar and 3/4 cup melted butter. Spread in baking dish. Bake at 350° for 15 minutes. Let cool.
Mix and drop in muffin pan. Cook until done at 325° to 350°.
Use No. 8 iron skillet. Peel sweet potato and slice. Layer potato slices in hot oil. Add water. Cover and cook on medium heat until tender. Serve on slices of bread. Serves 2.