HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, beat egg substitute about 2 minutes. Add sugar, cornstarch and vanilla. Set aside. In large mixing bowl, beat cream cheese until smooth. Gradually add egg mixture, stirring well to combine. Fold in sour cream. Pour into sprayed glass pie plate or casserole or 10-inch spring-form pan. Bake at 325° for 1 hour. Turn oven off and open door a crack and let cook for 1 hour longer. Let cool at room temperature for 1 hour, then refrigerate for 6 hours. (If using spring-form pan, remove mold after 3 to 4 hours.)
Brown meat, onion and pepper in a large skillet. Add seasoning to taste. Add corn, beans and tomato sauce. Cook until flavors are blended. Grease a large casserole. Line bottom of casserole with 1/2 of the potatoes. Add meat mixture and cover with remaining potatoes. Dot with butter and bake in oven for 45 minutes at 350°. A good way to use leftover potatoes.
Saute onion slowly in butter until tender, but not brown. Add potatoes, celery, water, salt and bouillon cube. Cover and cook until potatoes and celery are tender, about 15 minutes. Add milk, turkey and thyme. Heat just before serving. Stir in parsley. Makes 10 cups chowder, 8 to 10 servings.
Brown meat and onion in skillet (rinse with hot water to remove fat). Cook macaroni and drain. Add meat and corn; mix well. Salt and pepper to taste. Add fat-free cheese, if desired.
Cream butter and cream cheese. Add sugar and mix. Add eggs, one at a time. Add flour and mix well. Bake in tube pan for 90 minutes at 350°.
Mix all ingredients in a large pan or roaster. Bake in very slow oven at 250° for 2 hours. Stir and turn mixture every 15 minutes. Be careful not to crush cereals. Makes 8 quarts.
Mix together and place in ovenproof dish. Bake at 400° for about 20 to 25 minutes. Serve with Doritos or crackers. Serves 10 to 12 people.
Combine softened cream cheese and dressing mix in a bowl. Using 2 slices of meat, spread on mixture. Place either green stalk of onion or pickle spear at edge of covered meat. Roll. Chill until firm and slice. Serve with snack crackers. Store in covered dish in refrigerator.
Drain peach syrup into saucepan. Add sugar, vinegar and spices. Bring to a boil. Simmer for 10 to 15 minutes. Pour over peaches and let stand 24 hours in the refrigerator. Could serve on a lettuce leaf and fill centers with a spoonful of currant jelly.
Preheat oven to 350 degrees. Place pineapple and sweet potatoes in a 10 x 6 inch baking dish; dot with marmalade. Bake at 350 degrees for 25 to 30 minutes. Sprinkle with marshmallows. Broil until lightly browned. Makes 6 servings.
Combine first nine ingredients. Top with remaining four. Topping will be granular. Bake at 350° in greased pan 45 minutes.
Mix cake mix as directed, except put the cinnamon and applesauce in batter also. Mix well, then bake in two 9-inch layers.
Chop broccoli, celery and onions coarsely and simmer in large pot with water uncovered for 10 minutes. Broccoli should be bright green. Remove from heat. Melt butter in saucepan. Add flour and stir over low heat. Add milk gradually, stirring until smooth. Simmer 2 to 3 minutes, continuing to stir. Remove from heat. Process vegetables and water in blender or food processor in 2 to 3 cup batches until finely chopped, but not quite pureed. Stir into cream sauce. Heat. Serve with chopped onions and dollop of yogurt if desired.
Brown chops. Grease casserole dish. Mix ingredients. Lay chops down in rice mixture. Cover. Bake at 350° for 1 hour and 15 minutes.
Cook chicken until tender. Remove chicken from pot. Cook noodles in broth until tender. Bone chicken and cut in small pieces. Mix chicken, noodles, soups and sour cream. Pour into large casserole or 2 small ones. Mix melted butter with stuffing mix. Sprinkle on top. Cook at 350° until top is brown and bubbly.
Mix all dry ingredients and set aside. Mix buttermilk and soda and set aside. Cream butter and sugar. Add eggs one at a time and mix well. Add pineapple and preserves and mix, then add all dry ingredients and buttermilk alternately. Hold in reserve 1/4 cup flour to dredge raisins and nuts. Fold in raisins and nuts. Reserve 1 1/2 cups cake batter for frosting. Preheat oven to 350°. Spray 3 (9-inch) cake pans with Pam. Pour batter in pans. Bake 30 to 35 minutes or until toothpick comes out clean.
Cook broccoli 3 minutes; drain well. Mix beaten egg, onion, mayonnaise, cheese and soup. Add to cooked broccoli. Pour into buttered casserole. Spread with bread crumbs. Drizzle with butter and sprinkle with paprika. Bake 35 minutes at 350°.
Mix all ingredients together into a casserole dish and bake at 350° for 35 to 40 minutes.
Mix all ingredients well. I use 3 round cake pans, greased and floured. Bake about 20 to 25 minutes in a 350° oven. The time will depend on your oven and the number of pans used. Check the cake often. Let cake cool completely before frosting.
Cream shortening and sugar. Add eggs. Add bran cereal soaked in buttermilk. Sift flour, soda and salt. Add to creamed mixture. Add bran cereal soaked in boiling water. Pour in raisins.
Mix all ingredients together, pour in pan. Bake in 375° oven for 45 minutes.
Brown ground beef in heavy saucepan. Add onion and garlic. Cook until tender. Add kidney beans, tomato sauce, salt, pepper and garlic powder. Simmer for 20 minutes. Stir occasionally. Serve.
Mix soda and flour. Set aside. In food processor, add chocolates, sugar and cocoa. Process until fine (sandy). Add butter, egg and extracts. Mix 1 minute. Add flour and mix; do not overprocess! Divide into 4 portions. Wrap in plastic (cylinder shape works best). Refrigerate 1 hour.
Preheat oven to 350°. Mix flour, baking powder, baking soda and cranberries. Add bananas, sugar, egg, vanilla and oil, mixing thoroughly. Bake 35 minutes in greased 8-inch square pan.
Combine cake mix, eggs and mandarin oranges in large bowl; mix until well blended. Pour into 3 prepared cake pans. Bake at 350° for 35 minutes. Drain pineapple, reserving juice. Pour reserved juice over warm cake layers. Cool cake. Combine pineapple, whipped topping and pudding mix in bowl; mix until well blended. Spread between layers and over top of cooled cake. Store in refrigerator.
Mix butter, mustard, onion, poppy seed and Accent or seasoning salt together. Spread mixture on buns. Add slice of ham and slice of cheese. Wrap in tin foil and heat in oven at 350° for 15 to 20 minutes.
Combine pecans, 1/4 cup sugar and cinnamon; set aside. Combine oleo and 1 cup sugar; cream to light and fluffy. Beat in eggs, bananas and vanilla; stir in sour cream. Combine remaining dry ingredients; add to creamed mixture and stir just enough to mix. Sprinkle 1/2 of reserved cinnamon mixture into bottom of well greased Bundt pan; spoon in 1/2 of batter. Sprinkle rest of cinnamon mix and add rest of batter. Bake at 350° for 40 to 45 minutes or until done. Cool 5 minutes on wire rack before turning out.
Beat butter and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate morsels and nuts. Drop by rounded measuring tablespoon onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Mix ingredients in order listed. Roll in balls and lay on wax paper, then roll in coconut and put in the refrigerator for 2 hours.
Cook sugar, Pet milk and margarine until forms a soft ball; test in cold water. Remove from heat. Add Fluff or Creme and semi-sweet chips. Stir until blended. Add walnuts and vanilla. Pour into a large buttered platter. Cool and cut into pieces.
Mix all ingredients with spoon. Bake in greased muffin tins at 325° for 12 to 15 minutes. (Use miniature muffin tins to make bite-size muffins.)
Core and slice apples. Mix cinnamon and sugar together. Dip apples in sugar and cinnamon mixture.
Mix shortening and sugar thoroughly. Stir in flour. Press and flatten in ungreased oblong 9 x 13-inch pan. Bake at 350° for 10 minutes, until lightly browned. Let cool slightly, then spread with Nut Coconut Topping.
Mix all ingredients. Pour into pie crust. Refrigerate 1 to 2 hours.
Peel potatoes, dice small, rinse and bring to a boil. Add salt. Potatoes are done when fork goes through with ease. Drain the water; let potatoes cool. Mix in diced onion, celery, eggs, relish, 2 heaping spoons of mayonnaise, a little mustard and pepper. May use paprika for color. Serve chilled.
Cream oleo, oil, granulated sugar, eggs and vanilla. Add 2 cups of flour with salt, soda and cream of tartar. Cream. Add rest of flour. Mix dough and leave in refrigerator overnight or until cool. Roll into a ball in sugar; press down with fork. Or drop by teaspoon and sprinkle sugar on top. Bake at 350°. May ice.
Bake in prebaked pie shell (cook until light brown) for 40 minutes or until brownish on top.
Melt butter. Combine all ingredients and mix well. Pour filling into pie shell and bake at 350° for 45 to 50 minutes. Cool before cutting.
Wash raisins and dry in warm oven. Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add applesauce and stir to blend.
Cook spinach in boiling water, according to directions, reducing cooking time by 2 or 3 minutes. Rinse with cold water and drain well. Press between toweling to remove excess moisture. Melt butter in large skillet over medium-low heat. Add garlic. Cook and stir in the butter about 2 minutes. Remove garlic and discard. Add spinach to butter in skillet and cook over medium-high heat, tossing gently until heated through and flavored with the garlic butter. Season to taste with salt and fresh ground pepper. Serves 4.
Put in large bowl, chocolate chips and butter. Mix and heat to bubbly, sugar, milk, cream of tartar and salt. Mix all together and stir until smooth and then add vanilla and nuts. Place in refrigerator 2 hours.
Combine butter and stuffing mix. Mix 1/2 with other ingredients and put in baking dish, 9 x 12-inch. Add the rest of the stuffing mix on top. Bake at 350° for 25 to 30 minutes.
Bake cake as directed. Poke holes into cake, while still hot, with bottom of the handle of a wooden spoon. Pour condensed milk and chocolate syrup over the warm cake. Cool. Frost with a mixture of Cool Whip and Heath bits.
Mix together and bring to a boil. Clean chicken. Spread with lemon juice and let marinate while fire gets ready. Season with garlic salt, seasoned salt, salt and pepper. Place inside (boney side) down and let it brown. Move over and cook over indirect heat until done. Keep basting!
In a mixing bowl, combine first 5 ingredients. Let stand for 15 minutes. Pour into one of the unbaked pie shell. Us other pie shell to make a lattice top. Bake at 400° for 40 to 50 minutes or until the crust is golden and filling is bubbling.
Combine flour, cheese and pepper. Mix until coarse like meal. Add butter and salt. Mix well. Run through cookie presser. Place on ungreased cookie sheet and bake at 350° for 15 minutes.
Dissolve jello in hot water; add orange juice. Combine remaining ingredients and add to jello mixture. Put in refrigerator to congeal. No need to partially congeal before adding fruit and cheese. This is a quick and easy salad to prepare.
Combine water, margarine, carrots and onion and simmer for 10 minutes. Add the potato soup, milk, corn, cauliflower, both cheeses and pepper. Cook until it is serving temperature and enjoy.
Cook and drain hamburger. Cook and drain noodles. Mix cheeses. In a deep sided 9 x 13-inch baking dish, layer the ingredients as follows: Ragu, noodles, cheeses, hamburger and Ragu, using approximately 1/4 of each ingredient. Repeat for 3 more layers. Top with sprinkled Parmesan cheese. Bake at 350° for 1 to 1 1/2 hours or until well done and bubbly. Recipe may be divided in half. Cook one now and freeze one for later.
Scald peaches and tomatoes in boiling water in saucepan. Remove skins and cut into pieces. Combine with sugar in large, heavy saucepan. Cook for 3 hours or to desired consistency, stirring frequently with wooden spoon.
Soften cream cheese with mixer. Add tomato juice and mix well. Stir in salad dressing.
Tear a hole big enough to hold an egg in the center of each slice of bread. Pour oil into skillet, then add bread slices. Break an egg into the hole. Salt and pepper before frying to desired hardness. Serve hot with fresh fruit. Serves 2.
Beat egg for 4 minutes. Add powdered sugar and margarine; beat for 5 minutes. Pour this over graham cracker crust and chill 10 minutes.
Sift flour and sugar in a large bowl. In a pan, bring to a boil the butter, cocoa, shortening and water. Pour over flour mixture and beat. Add eggs, cinnamon, vanilla and buttermilk with soda added. Beat well and pour into a greased baking pan (9 x 13 x 2-inch). Bake at 375° until cake springs back when touched, about 45 minutes.
Saute hamburger and bacon. Mix together. Can add in all 4 cans of beans. Bake 2 hours at 350°.
Stir butter to soften and add sugar, slowly beating mixture until fluffy. Add salt and syrup. Beat well. Add eggs, one at a time, beating thoroughly after each egg. Stir in pecans and pour into graham cracker crust. Bake at 350° for 45 minutes. Cool for 3 hours.
Preheat oven to 350°. Cream butter and sugar until fluffy. Add egg and beat well. Beat in yogurt and vanilla. Stir in flour and baking powder. Add peaches and pecans until just blended. Bake for 20 minutes or until lightly browned. Makes 12 to 15.
Brown meat on all sides. Add onions and garlic. Cook until onions are tender. Add remaining ingredients. Simmer until tender, 3 to 4 hours. Serve over rice.
Shred tuna with fork. Add eggs and potatoes. Mix. Put in baking dish. Smooth out. Bake at 375° for about 20 minutes. Cut into small squares.
Put all ingredients in large pan. Cover with water. Cook 6 hours, covered, at low heat. Add water as needed. After 6 hours, take out bones and break up roast. Cook with lid about 1 hour. Serve this over corn chips and top Chalupa with grated cheese, chopped onions, shredded lettuce, diced tomatoes, diced avocado and taco sauce.
Bring to boil; simmer 40 to 60 minutes. I add 1/2 cup cooked macaroni after heat is turned off. It will be cooked in about 6 to 8 minutes. With the macaroni, this is a complete nutritious meal. Serves 6.
Melt chocolate in the boiling water. Sift flour, sugar, soda and salt together. Add margarine and buttermilk. Add and beat until blended egg yolks and vanilla. Add chocolate mixture and beat until blended. Beat egg whites until stiff and fold into batter. Bake in 3 (9-inch) layers at 350°.
Mix all ingredients and form into balls. Refrigerate until firm, then roll in chopped nuts.
Put nuts and coconut in bottom of 9 x 13 pan. Mix cake as directed; pour over nuts and coconut. Combine powdered sugar, cream cheese and margarine. Drop by spoonfuls on batter and bake at 350° for 50 minutes.
Tie allspice, cinnamon sticks and cloves in 5-inch square of cotton. Pour all ingredients in crock-pot or pan. Place spice bag in; heat. When hot and ready to serve, put in 3 orange slices.
Pour milk over Grape-Nuts and cool a bit. Beat egg and add sugar. Add this and remaining ingredients to Grape-Nuts mixture; stir. Dot with small pieces of butter. Bake at 350° until firm and golden brown.
Sift together the first 5 ingredients. Add the shortening, 1/3 cup buttermilk and mashed bananas; beat for 2 minutes. Add 1/3 cup more buttermilk and the eggs; beat 2 minutes more. Fold in the chopped nuts. Bake in 2 (9-inch) oblong pans at 350° for 45 minutes. Use Poor Man's Icing.
Melt margarine in large saucepan. Saute onion, pepper and celery. Add cooked broccoli. Meanwhile, cook spaghetti. In buttered 3-quart casserole, layer spaghetti, vegetable mix and 1 1/2 cups cheese.
Chip frozen pineapple juice	until partially thawed. Put in punch bowl. Pour Kool-Aid in and ginger ale. It will be slushy. Good with ice cream added.
Cook beef in 2-quart dish in microwave; drain. Stir in beans, seasoning mix and 1 cup water. Cook on High 5 minutes in microwave, stirring once. Pour sauce into pie plate. Dip both sides of tortillas in sauce. Layer beef mixture and dipped tortillas in microwave-safe 13 x 9 x 2-inch dish, cutting tortillas as necessary to fit. Sprinkle cheese all over top. Cover tightly with plastic wrap. Cook on Medium-high 10 minutes, turning dish once. Let stand 10 minutes before serving. May garnish with shredded lettuce, chopped tomato and sliced pitted black olives.
Mix soy sauce, minced onion, white vinegar and sugar. Pour over tenderloin and marinate 4 to 5 hours. Wrap tenderloin in bacon and bake at 300° for 2 hours uncovered or 1 hour at 350° covered.
Grind meat, pepper, cheese, olives and onion together. Melt butter and use with tomato paste to moisten. Put in hot dog buns and wrap in foil. Warm in oven before serving. Serves about 15 people.
Heat oil in wok or a 10-inch skillet over medium heat. Add first 4 ingredients. Cook, stirring, for 2 minutes. Add next 4 ingredients, stirring for 3 minutes. Serve over hot, cooked rice. Yields 4 servings with 352 calories per serving. Preparation time is 30 minutes.
Combine apricots, peach slices and pineapple chunks. Add brown sugar. Dot with butter and then add crushed Ritz crackers. Bake at 350°. Cook until bubbles. Best served with ham, chicken, turkey, etc.
Preheat oven to 425°. Melt butter in ovenproof pan (pie plate) until it bubbles. Combine other ingredients (lumpy okay); pour mixture into pan. Bake 15 minutes. Sprinkle powdered sugar and/or cinnamon over top. Bake another 5 minutes. Cut like pizza and enjoy! We double the recipe and make 2!
Beat egg white and add other ingredients. Drop onto well-greased pan. Bake 15 minutes at 325°. Remove from pan when cool.
Arrange apples in 8 x 1 1/2-inch pan. Combine oats, sugar, flour and cinnamon. Cut in butter. Spread over top. Bake at 350° until apples are done.
Wash and scrub potatoes. Cut slits in tops. Place each potato in a piece of aluminum foil. Wrap securely. Place on grill 6 inches from heat, tops down, for 20 minutes. Turn. Pierce foil tops with a fork. Cook for 20 minutes or longer until desired doneness. Cut foil open. Combine cloves and butter. Let stand for 5 minutes.
Cut bread into cubes and put into greased 13 x 9-inch baking pan. Place row after row. Mix other ingredients and pour over bread. Let rise for 1/2 hour. Bake at 350° for 30 minutes.
Pastry: Boil eggs for 10 minutes, let cool and rub through a fine sieve. Mix flour, sugar, 4 egg yolks (sieved), butter and rum. Roll out and line a 10-inch springform pan. Refrigerate while preparing plums and topping.
Arrange hamburger on bottom of casserole dish. Arrange onion on top. Sprinkle on salt and pepper. Lay Tater Tots on top. Add water to soup in small bowl. Pour soup on top of Tater Tots. Sprinkle on cheese. Bake, uncovered, at 350° until hamburger is done.
On a 12 x 12-inch sheet of foil placed on a cookie sheet, line the crackers in 3 lengthwise rows (7 to a row) so they are touching each other; turn up edges of foil to make a shallow pan. In 1-quart saucepan, stir together margarine and brown sugar until melted and boil mixture 2 minutes. Take off heat, stir in nuts and pour over crackers. Spread nuts to edge of crackers. Bake at 350° until top bubbles (about 5 to 6 minutes). Cool for 15 minutes. Break apart.
Cook pasta to directions. Drain. Add pepperoni, onion and green pepper to pasta. Mix well. Pour in 13 x 11-inch baking dish. Cook ground beef and drain. Add oregano, salt and garlic powder to meat. Pour meat over pasta, then pour sauce over meat. Add cheese over top. Bake at 400° for 30 minutes.
Heat 1 cup water and butter to a rolling boil in saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Beat in thoroughly the eggs, one at a time. Beat mixture until smooth. Drop large spoonfuls on an ungreased cookie sheet. Bake until dry at 400°, about 45 to 50 minutes. Cool slowly. Cut in half and fill with whipped cream.
Combine all ingredients, stirring well. Store mixture in an airtight container. To serve, spoon 1 tablespoon of tea mix in a cup. Add 6 ounces boiling water, and stir well. Yield: 18 servings (about 53 calories per 3/4 cup serving).
Cook noodles according to package. Saute onion, mushrooms and garlic in small amount of oil until onions are clear. Mix together cooked noodles, sauteed veggies, cottage cheese, yogurt, Worcestershire and Tabasco sauces, poppy seed, salt and pepper in mixing bowl.
Heat the oil in a saucepan over medium heat and add onions and garlic. Cook for 5 minutes, stirring occasionally. Add the catsup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.
Mix well. Bake at 350° for 15 minutes in muffin tins. Refrigerate mix; use as needed. Will last for weeks. Makes 5 dozen.
Sift flour, sugar and soda together. Drain 1/2 cup juice from a Number 2 can fruit cocktail. You won't need the juice. Add fruit cocktail to beaten egg. Pour into mixed dry ingredients; mix well. Pour into greased 8-inch square pan. Sprinkle brown sugar and pecans or walnuts over the batter. Bake at 350° for 45 minutes. Top with whipped cream. This is easy, quick and very good.
In large mixer bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Preheat oven to 350°. Blend cake mix, egg and half of the water. Beat 2 minutes at medium speed. Scrape the bowl often (for hand mixing, beat 300 strokes). Add remaining water and beat 2 minutes longer. (For hand mixing, beat 300 strokes more.) Spoon about 1/4 cup batter into each cone. Set cones on baking sheet. Bake at 350° for 20 minutes. Cool on rack. Spoon fluffy pudding frosting over the cakes. Garnish with sprinkles, if desired.
In large skillet, slightly brown garlic in oil or butter. Add liquid from clams and tomato sauce. Bring to a boil, add clams and season with salt and pinch of Italian seasoning. Add garlic to taste, let simmer 5 to 10 minutes. Cook linguini in boiling water until tender, but firm. Serve sauce over linguini. Makes 4 servings.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients and chill.
Mix all ingredients together. Spread on cookie sheet. Bake in 300° oven just until lightly browned.
Combine cottage cheese, Cool Whip and jello. Now blend by hand the pineapple and oranges. Refrigerate.
In saute pan, add 1/2 olive oil and saute onion, shallots and garlic until they start to brown. Add mushrooms and cook until done. Take out of pan. Hold in warm place on warm plate.
Put potatoes in pan; cover with water. Cook 5 minutes. Remove from heat; drain. Melt margarine. Mix 2 tablespoons with crumbs. Add flour and seasonings to remaining margarine. Gradually stir in milk, blending until smooth. Cook until thick and bubbly. Layer potatoes and sauce in a casserole dish. Sprinkle crumbs on top; garnish with parsley. Bake at 350° for 30 minutes, or until tender.
Drop by teaspoonful on ungreased cookie sheet 1 1/2 inches apart. Bake at 400° for 12 minutes.
Mix first 8 ingredients together. Use broth from chicken to cook rice. Sprinkle bread crumbs and almonds over casserole. Bake at 350° for 30 minutes.
Mix everything together except shoestring potatoes; then add potatoes. Put into a greased casserole dish and sprinkle a few potatoes on top. Bake at 350°, uncovered, for about 1/2 hour.
Mix sugar, cocoa and salt in heavy 4 qt. sauce pan; stir in milk. Cook over medium heat stirring constantly until mixture comes to full rolling boil. Boil without stirring until mixture reaches 234 fahrenheit on a candy thermometer or until small amount of mixture dropped into very cold water.
Prepare vegetables. Set aside. Mix remaining ingredients until sugar is dissolved, making a dressing. Combine with vegetables. Marinate in refrigerator. May be made ahead and refrigerated.