HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir all ingredients in then bake in muffin pans which are greased and coated with flour.
Combine butter, salt, vanilla and 1 cup of sugar. Add milk and remaining sugar alternately; mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency.
Preheat oven to 350°. Beat the cream cheese, sugar, butter, vanilla and cinnamon in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in milk. Pour cream cheese mixture over bread in large bowl; toss lightly. Let stand 15 minutes, rearranging bread in bowl occasionally to moisten evenly. Arrange bread in rows in greased 13 x 9-inch baking pan. Pour remaining cream cheese mixture over bread. Bake for 40 to 45 minutes, or until golden brown.
Saute hamburger and onion; drain off grease. Add tomato sauce, tomato paste and water. Add spices and sugar. Simmer several hours. Pour over spaghetti to serve.
Divide in two parts. Put small slits in the top crust; brown until done at 425°, about 40 minutes.
Cut round steak in strips (trim of fat or gristle). Season with flour, garlic salt, salt and pepper, then fry in large skillet in small amount of oil. Add 1 3/4 cups water, juice from tomatoes, chopped onion and gravy base. Let simmer about 1 hour or until tender. Add canned tomatoes and Worcestershire sauce. Cook 5 minutes and serve over rice.
Heat oven to 450°. Measure flour into medium bowl. Cut shortening into flour with pastry blender until mixture resembles fine crumbs. Stir milk in until dough leaves side of bowl and rounds up into a ball.
Prepare cake according to directions in a 9 x 13-inch pan. Cool completely. Beat cream cheese (room temperature) with 1/2 cup milk until fairly smooth. Add pudding mix and remaining 1/2 cup milk. Beat until smooth. Spread on top of cake. Spread the pineapple over the pudding layer. Spread the whipped topping over pineapple and, if desired, sprinkle with the nuts. Refrigerate up to 24 hours before serving.
In 1-quart microwavable bowl, combine chocolate chips, peanut butter and butter. Microwave on High 1 to 1 1/2 minutes or until smooth; stir after 1 minute. Stir in vanilla. Pour cereals into large bowl. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable bag with powdered sugar. Seal bag securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Heat soup and gelatine. Cool. Soften cream cheese with mayonnaise. Add all to soup mixture and place in mold. Refrigerate. Use as an appetizer served with your favorite crackers.
Boil spinach as directed. Salt to taste. Drain and set aside. Saut onion and garlic in butter. Add spinach and cream cheese. Add Mozzarella cheese. Sprinkle garlic powder, onion powder and pepper to taste.
Mix all ingredients, except Sprite. Put in gallon milk jug and fill the rest with water. Freeze. When ready to serve, add bottle of Sprite.
Mix meat, crumbs, egg and seasonings. Form into 1-inch balls. Brown in skillet. Add 2 cans tomato soup. Simmer, covered, for 30 to 45 minutes. Boil and mash potatoes. Season to taste. Use sauce from meatballs to spoon over potatoes as gravy. Serves 4.
Put cottage cheese in blender to be the consistency of soft cream cheese. Pour into bowl; add jello. Mix. Add Cool Whip, folding in gently.	Lastly, fold in the cherries. Set in refrigerator to set.
Mix wet ingredients together in a large bowl. Add dry ingredients and mix thoroughly. Cook on hot griddle about 4 to 5 minutes on each side for each cake. Feeds six hungry people.
Mix all ingredients well and pour into greased and floured tube pan. Bake 1 hour at 350°.
Put into 9 x 13-inch ungreased pan in the order given. Do not mix! Bake at 350° for 55 minutes.
Mix onion soup, Catalina dressing and cranberry sauce. Place chicken in large casserole dish. Cover with soup, dressing and cranberry mixture. Refrigerate overnight. Place in cold oven and bake at 350° for 40 to 45 minutes until chicken is tender.
Peel 5 pounds green apples (Granny Smith). Put 3/4 stick butter in pan and let melt on low. Cut up apples, discard cores and place in pan. Add 3/4 cup sugar and 1/4 cup water, cover and cook on medium heat. Stir occasionally. When apples are tender, remove top and let liquid evaporate. This is great for breakfast with Virginia ham and eggs. Also good cold with vanilla ice cream.
Stir sugar into sour cream. Stir in Burgundy and whipped cream. Fold in berries. Chill. May be served as appetizer, dessert or begin a Summer meal with a strawberry soup. Makes 4 to 6 servings.
Mix all ingredients. Use 3 or 4 heaping teaspoonfuls for 1 cup water (hot or cold).
Peel and cut up squash after removing seed. Cover with sugar (enough to cover well). Put in refrigerator overnight. In the morning cook on low heat real slow; add 1/2 cup lemon juice and 1/2 cup Karo syrup. Cook until squash is tender and juice is thick. Pack in hot jars and seal.
Combine sugar, flour, nutmeg and apple chunks in prepared pastry crust. Put on top crust. Mix remaining ingredients and spread on top crust. Bake at 450° for 1 hour in a paper bag. (Gas oven only.)
Pierce brisket all over with a fork. Sprinkle brisket with liquid smoke and tenderizing salt. Put brisket on rack in roasting pan. Combine onion salt, nutmeg, pepper, garlic salt and paprika in a cup; mix well. Sprinkle over brisket. Coat entire top of meat with brown sugar. Cover with foil; roast in a slow oven at 325° for 25 minutes per pound. Remove meat to warm platter; let stand 20 minutes.
Mix all ingredients in plastic container and freeze. Serve with equal parts mix and 7-Up.
Mix ingredients together in heavy saucepan; cook over medium heat, stirring constantly until it starts to boil. Pour into prepared pie crust and sprinkle with nutmeg. Refrigerate until set.
Form loaf and bake 1 hour. Put cracker crumbs on top and baste with milk and water.
Put all ingredients into mixing bowl. Beat with mixer on medium speed until all ingredients are thoroughly mixed. Pour into brownie pan or rectangular biscuit pan and bake for 25 minutes in a 350° oven.
Put vinegar and butter in a double boiler until butter is melted. Add all other ingredients, mixed together well. Cook until thick.
Combine coffee and water. Add cinnamon. Chill. Pour cinnamon-flavored coffee into 6 chilled glasses filled with crushed ice. Add 1 ounce brandy to each glass. Top with whipped cream. Serves 6.
Stir-fry walnuts in small amount of olive oil a few minutes. Remove from pan. Be sure to take nuts out before they darken or they will taste bitter. Stir-fry chicken until they are no longer pink. Push chicken to one side of pan. Stir-fry celery until they are bright green. Return nuts back to pan and add chicken broth and stir in cornstarch paste (2 teaspoons cornstarch and enough water to form paste) to thicken. Serve immediately with brown rice.
Mix together thoroughly and put in 13 x 9-inch pan and bake for 15 minutes at 400°. Take from oven and stir. Save 3/4 cup for topping. Press remaining crumbs into pan and set aside.
Pour cereal into large bowl and set aside. In a 1-quart microwave-safe bowl, combine chocolate chips and peanut butter. Microwave 1 1/2 to 5 minutes (depending on your microwave) until smooth. Pour wet mixture over Chex. Mix with a large spoon to make sure all Chex are coated. Pour chocolate Chex in a large resealable bag with powdered sugar. Mix. Spread on waxed paper to cool.
Cut carrots (thick slices). Cook just until tender and drain. Combine soup, sugar, oil, vinegar, salt and pepper. Bring to a boil until sugar is dissolved. Pour over carrots, green pepper and onion. Cover and chill in refrigerator. Can be served hot or cold.
Cook and drain the spaghetti. Add the McCormick Salad Supreme seasoning and the Robusto dressing. Toss with the cut up cucumber, tomato, green pepper and celery. Best made the night before.
In large sauce pan, cook carrots and green beans in boiling water until crisp tender (or steam them). Drain. Place in 2 quart casserole.	In medium sauce pan, melt butter; add onion, herbs and mushrooms.	Saute until tender. Spoon mixture over carrots and beans; top with tomato wedges and sprinkle with cheese. Bake at 350° for 10 to 15 minutes, or until thoroughly heated. Yield: 12 (1/2 c.) servings.
Grease and line base of two 7-inch round cake pans lined with waxed paper. Cream the butter with sugar until light and fluffy. Gradually beat in lightly whisked eggs a little at a time, beating after each addition to prevent curdling. Use a metal spoon to carefully and evenly fold in sifted flour and salt. If required, add a little warm water to make a soft dropping consistency. Divide mixture between the prepared tins and spread evenly. Bake just above the center in a 375° oven for about 20 to 25 minutes until well risen and golden brown. Leave in tins for a minute, then turn out onto a wire rack to cool. When cold, sandwich together with jelly. Sprinkle sugar very lightly over the top.
Brown ground beef in skillet, stirring until crumbly; drain. Combine cornmeal, eggs, milk, corn, oil and salt in bowl; mix well. Pour half the corn bread batter into greased large cast-iron skillet sprinkled with additional cornmeal. Layer ground beef, onion and cheese in prepared skillet. Top with remaining batter. Bake at 350° for 45 minutes or until brown. Yield: 4 servings.
Cook meat and onion in open skillet until done. Drain off excess fat. Put meat, chili seasoning, beans, water and tomato juice in an open kettle and bring to a boil. Stir in cornmeal a little at a time. Salt to taste and cook over low fire for 30 minutes.
Combine all ingredients except cheese in bowl. Make one layer of mixture. Put cheese on top of this. Put remaining mixture on top of cheese. Add a little ketchup on top. Bake in 350° oven for about 45 minutes. This makes 6 servings.
Chop eggs with pastry blender. Add other ingredients. Mix well. Use for dip or sandwich spread. Best when made the day before.
Brown meat while macaroni is cooking. Grate cheese. Using an ovenproof bowl, spray with Pam. Put 1 cup macaroni in the bottom. Cover it with cheese, then with the meat. Cover with cheese. Repeat, ending with cheese on top. Pour milk all over the top. Make sure there's an edge all around the bowl. Bake at 350° for 60 minutes, or until brown on top.
Mix all the ingredients until well blended. Refrigerate. Remove 1/2 hour before serving. Serve with chips or crackers.
Sprinkle gelatin over milk in a saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat and add sugar and salt, stirring until sugar dissolves. Stir in yogurt, vanilla and finely chopped peaches. Cover and chill. Unused portion should be placed in freezer. About 82 calories per 1/2-cup serving.
Cook and drain broccoli. Mix all ingredients and put into a casserole dish. Crust Ritz crackers and sprinkle on top mixed with some grated cheese. Bake 1 hour at 300°.
Combine all ingredients in crock-pot. Stir together well. Cover and cook on low 8 to 12 hours (or high 4 to 5 hours). Serve over noodles, rice or mashed potatoes. May be doubled.
Mix crushed cookies and melted butter. Press into an 8-inch pie pan. Chill well or bake at 300° for 12 minutes (watch carefully). Cool.
First, brown ground beef, then drain. In same skillet, mix in corn and Ranch Style beans, then add chili powder to taste. In a 13 x 9-inch pan, layer bottom of pan with tortillas. May have to tear in pieces to cover. Next, layer half of ground beef mixture, then add layer of cheese to cover completely. Next, add layer of tortillas, then ground beef mixture, then cheese, then 1 more layer of tortillas. In small bowl, mix the Ro-Tel and the soup together. Pour on top and bake in a 400° oven until bubbly.
Preheat oven to 400°. In a large bowl, mix together butter, margarine, Worcestershire sauce, pepper, rosemary, Tabasco sauce, salt, garlic and lemon juice. Divide half the mixture between 2 (9 x 13-inch) baking dishes. Arrange shrimp and lemon slices on top of sauce to about 1-inch from rim of dish. Pour remaining sauce over shrimp and lemon; bake, uncovered, stirring once or twice until shrimp are cooked, about 15 to 20 minutes. Serve with hot French bread for dipping. Serves 6.
In saucepan over low heat, melt butter and chocolate chips until blended. Cool 5 minutes. Stir in marshmallows and 1 cup nuts. Do not allow marshmallows to melt.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-inch baking pan. Chill. Yield: About 4 dozen.
Mix nuts, coconut and Jell-O. Add milk and vanilla; mix well. Cover and chill at least one hour. Shape mixture into strawberry shape and roll in red sugar. Dip end in green sugar.
Mix ingredients together except tomatoes. When serving, top with the tomatoes. Let set overnight or at least several hours. (I chop all my ingredients very fine.)
First you get a chunk of leftover biscuit dough. You mash it out round about this big? Grease the baker sparingly. Put the dough on the baker and shoot the fire to it, but not too much or it will be raw in the middle. When it browns on one side, flip it over and brown on the other side. Get the butter, I mean "cow butter" and the syrup pitcher full of homemade syrup. "That's when the sopping begins." This is especially good anytime you can get it.
In a blender, combine listed ingredients. Add enough ice to fill at least 1/2 of the blender; blend until slushy. Drink at your own risk.
Spread stew meat over bottom of roaster or Dutch oven. Cut vegetables into big chunks over meat. Pour canned tomatoes and can of water over all. Sprinkle with tapioca and seasonings. Cover and bake at 275° for 4 hours. Then remove cover. Stir and bake 1 hour longer. Serve with tossed salad and rolls.
Bring to a boil: onion, pepper, picante sauce, tomatoes and spices. Simmer 10 minutes, uncovered. Stir in beans. Using a 13 x 9 x 2-inch casserole, spread 1/3 bean mixture. Top with half of tortillas. Top with half the cheese. Repeat: bean, tortilla, bean, then the remaining cheese. Bake 30 minutes at 350°.
Need lots of cookies in a hurry? These kick off with cake mix so make in minutes. Combine cake mix with oil, banana, egg and cinnamon. Add walnuts and prunes or raisins. Spread level in two greased 9 x 13-inch pans. Bake at 350° for about 20 minutes until tops start feeling firm when touched lightly. Cool in pans or racks. Cut bars or squares.
Combine the first 7 ingredients. Spread on bread slices. Arrange on baking sheet. Bake at 350° for 10 to 12 minutes. Serve hot. Makes 15 to 20.
Put into 1 quart buttered casserole dish add a little butter on top Bake at 350 for 40 minutes.
Combine first three ingredients in pan. Stir over medium heat until all liquid evaporates. Pour onto cookie sheet and bake at 300° for 10 minutes. Remove, stir and sprinkle with salt. Return to oven for 15 minutes. Stir and bake 10 more minutes. Let cool. Store covered. Yields approximately 6 cups.
Sift together the dry ingredients. Beat egg until thick and lemon colored. Add milk and melted butter to the egg. Combine the 2 mixtures with a few turns of the spoon. Fold in chopped apples. Drop by spoonfuls onto a greased muffin tin. Sprinkle with a mixture of sugar and cinnamon made from 4 tablespoons sugar and 1/2 teaspoon cinnamon. Bake in a hot oven at 425° for 15 to 20 minutes. Yields 12 muffins. Serve hot or cold.
Drain the clams, reserving the liquid to add later. Simmer the potatoes, onion and celery in medium pan covered with just enough water to cover, until done (about 20 minutes). Do not use too much water as water and all goes in soup. In large pot, melt butter. Add flour and blend. Add cream and let thicken by itself. Add undrained veggies, clams and clam juice to milk mixture in large pan. Heat 15 minutes. Serves 6 to 8.
Beat egg; add milk and melted butter. Put corn, crumbs and cheese in	layers into casserole.	Pour liquid over top. Bake at 350° until cheese is melted.
Brown roast on all sides in hot oil in a large Dutch oven. Combine next ingredients and pour over roast. Add onion. Cover and simmer on top of stove or bake in a 350° oven for 2 hours. Add potatoes, cover and cook 30 to 45 minutes or until potatoes are tender. Makes 4 servings. Preparation time: 10 minutes.
Cut meat into thin strips; melt butter and saute onion. Add meat; brown and remove. Add flour, catsup, broth and dill to butter; add mushrooms and saute. Add meat and warm sour cream. Serve over noodles.
Combine all ingredients in a large bowl; mix well. Spray 2 loaf pans with cooking oil (Pam). Pour mixture into loaf pans; bake at 350° for 30 minutes.
Mix first five ingredients together and put in casserole dish sprayed with Pam. Sprinkle crackers on top and drizzle margarine over all. Bake at 350° for 30 minutes. May be served hot or cold. Serves 8.
Wash vegetables and cut into chunks. Mix oil, wine vinegar, sugar, dry seasoning, mustard and salt. Pour over vegetables and chill for at least 3 hours.
In saucepan, cook green pepper and onion in butter until tender. Add beans. Heat; stir now and then. Serve.
In a 3-quart saucepan over medium heat, melt butter or margarine. Saute celery and onion for 5 minutes or until tender, stirring occasionally. Add potatoes, water, pepper and bay leaf. Heat to boiling. Reduce heat, cover and cook occasionally. Remove bay leaf. Gradually add soup and milk. Cook, uncovered, for 5 minutes.
Boil broccoli 3 minutes, drain. Beat eggs, melt butter, and mix all ingredients together. Pour into greased 13x9 baking dish. Bake at 350 degrees until brown, 40-50 minutes.
Mix the first 3 ingredients well. Pat into a 9 x 13-inch pan. Bake for 12 minutes at 375°. Mix the remaining ingredients. Spread over first layer; bake for 20 to 25 minutes at 350°. Cool in pan; cut into squares.
Cook cream of chicken soup with the milk. When it starts to boil, add the Velveeta cheese. Cook until it melts. Take a baking dish and arrange cooked chicken on the bottom, then add broccoli on top. Pour soup mixture on top of broccoli. Sprinkle 1/2 cup of Ritz crackers on top and dot with butter. Bake at 350° for 30 minutes or until casserole starts bubbling. Serve over white rice.
Cream butter and sugar. Add egg yolks, one at a time. Beat well after each. Add 2 cups of flour with baking powder. Add all extract. Use 2 cups of flour to dredge fruit and nuts. Fold into creamed mixture. Beat egg whites stiff and fold into batter. Let stand overnight.
Grease and flour two 9 x 5 x 3-inch loaf pans. Sprinkle 1/2 cup nuts in bottom of each pan. Stir together flour, baking soda, cinnamon, cardamon, salt and nutmeg. Combine remaining ingredients. Add to dry ingredients. Stir just until moistened. Stir in remaining nuts. Spoon batter into pans. Bake at 350° for 1 hour.
Drain and chop artichoke hearts. Add sour cream and parmesan cheese. Mix thoroughly. Refrigerate until ready to serve.
Preheat oven to 350°. Cook rice according to directions; set aside. Saute onion and celery in butter until soft and clear. Cook broccoli and drain. In a 1 1/2-quart buttered casserole, combine all ingredients and bake, uncovered, until bubbly, about 30 minutes.
Cream margarine, shortening and sugar. Add egg, vanilla and honey. Combine dry ingredients; add alternately with milk. Stir in oats, Rice Krispies, chocolate chips and seeds. Grind dried fruit to a sticky consistency and stir in. Line an 18 x 12 x 1-inch pan with foil. Spray with coating. With damp fingers, spread in pan. Bake at 350° for 20 to 25 minutes. Cool, invert and peel off foil. Store airtight. Freezes well. I often let the kids have these for breakfast.
Boil chicken breasts 30 minutes. Discard bones and skin. Cook broccoli according to package directions. Cover bottom of greased 9 x 13-inch baking dish with broccoli. Top with chicken. Combine soup, mayonnaise, lemon juice, paprika and pour over chicken. Sprinkle with cheese. Mix crumbs in butter and spread over cheese. Bake at 350° for 30 minutes or until heated through. Serves 4 to 6.
In a skillet brown meat and celery. Cook your noodles to al dente according to package directions. Next butter your casserole dish. Layer into casserole as follows: 1/2 noodle, 1/2 meat, 1/2 can stewed tomatoes, 1/2 can soup. Then repeat. When done, cover with cheddar cheese and bake at 350 degrees for 1 hour.
Cream margarine with sugar substitute. Combine soda and applesauce and add to margarine mixture. Add remaining ingredients; stir just until blended. (Do not overmix.) Pour into nonstick 7 x 11-inch baking pan. Bake at 350° for 40 to 50 minutes. When cake is cool, cut into 15 equal slices.
Place peaches in baking dish. Sprinkle with dry cake mix; sprinkle with a layer of coconut. Drizzle with melted margarine. Top with nuts. Bake at 350° until brown.
Sift together flour, salt, baking soda and whole grain flour. Cream in a large bowl shortening, sugar, egg, grated apples and juice. Add the sifted ingredients alternately to the fruit mixture with the buttermilk. Stir in the batter with a few strokes the nuts and oatmeal. Place the dough in a greased loaf pan. Bake the bread 1 1/4 hours, letting it cool in the pan.
Boil water and place tea bags in water to soak. When soaked, mix with all other ingredients together in gallon jug and finish filling with water.
Mix first five ingredients together and press into the bottom of an 8 x 8 inch pan. Melt chocolate chips and spread over mixture. Let harden and cut into squares.
Combine vinegar, salt, garlic and hot pepper sauce. Let stand for 10 minutes. Chop tomatoes. Add to vinegar mixture. Stir in peppers and olives.
Bake and cool 2 pie crusts. Slowly cook pineapple, sugar and flour until thick. Cool pineapple mixture. Slice 1 banana in bottom of each pie crust. Pour 1/2 of cooled pineapple mixture on each crust. Top each pie with Cool Whip. Top with toasted coconut. Chill.
Preheat oven to 350°. Melt butter in dish. Put all ingredients in and mix well. Bake at 350° for 45 minutes.
Prepare macaroni according to box directions. Mix pineapple and Miracle Whip (more Miracle Whip may be added). Mix together. Add salt and pepper to taste. Sprinkle top with oregano.
Remove core from whole head of cabbage with a sharp knife. Scald the cabbage in boiling water. Remove a few leaves at a time.
In pot with steamer basket, boil 3-inches water. Steam potatoes 10 minutes, then add peppers and broccoli for 5 minutes more or until tender. Place in serving dish and keep warm. In a 2-quart saucepan, combine soup, lemon juice and thyme. Heat over low heat. Add salt and pepper to taste. Pour over vegetables and serve. Makes 8 servings.
Heat oven to 400°. Grease bottom only of 12 muffin cups. In large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. Stir in bacon and corn. Add liquid ingredients; stir until dry ingredients are moistened. Fill muffin cups 3/4 full. Bake for 18 to 25 minutes or until golden brown. Cool 1 minute; remove from pan. Serve warm. Refrigerate leftovers. Makes 12 muffins.
Heat milk and butter together until almost boiling; add sugar and salt and cool to warm to touch. Add eggs and yeast, then flour to make soft dough. Let rise about 1 hour; punch down and put into pans for rolls or bread. Let rise again 30 to 45 minutes. Bake in 400° oven until light brown. Makes 8 loaves of bread.
Mix apples, sugar and nuts in large bowl; let stand 1 hour, stirring often.
Boil chicken in about 4 cups water. Add onion until tender. Add water if necessary. Remove and debone chicken. Add chicken pieces, sausage, pepper and rice to liquid; simmer until broth evaporates.
Boil jalapeno peppers and tomatoes. Add half the garlic and black pepper. Add salt. Simmer until tender. Put mixture in blender. Add can of tomato paste and chopped green onions. Add rest of garlic and black pepper. Liquify in blender. Let cool and store in refrigerator. Keeps well.
Boil squash until tender. Chop boiled eggs and onion. Mix these with soup, milk and crackers, then add chunks of cheese, salt and pepper to taste. Pour into casserole dish. Bake at 350° for 30 to 40 minutes. Crush more crackers and spread on top. Bake another 5 to 10 minutes.