HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese and whip until fluffy. Gradually add milk. Continue beating until well blended. Add lemon juice and vanilla. Blend well.
Grease a Bundt pan. Preheat oven to 350°. Beat the sugar and margarine until creamy. Stir in the milk, eggs and grated orange peel. Gradually add the flour, uncooked oats, baking powder, soda and salt. Beat at medium speed for 1 minute. Fold in the cranberries. Bake for 55 to 65 minutes; cool.
Grease and flour two 9-inch square pans. Beat eggs and sugar in bowl until light and fluffy. Add fruit cocktail, flour, vanilla and cinnamon. Beat until well blended. Spread in pans. Sprinkle with coconut and walnuts. Bake at 350° for 25 to 30 minutes. While hot, drizzle with glaze.
Combine ingredients. Stir for 2 minutes. Pour into greased pan and bake for 25 minutes at 450°.
Preheat oven to 350°. Mix all ingredients. Drop from teaspoon on ungreased cookie sheet, press crisscross with a fork. Bake for 10 to 12 minutes or until golden brown. Cool for 1 minute before lifting from cookie sheet.
Heat oven to 350°. Combine garlic, salt, pepper and rosemary; press evenly on roast. Place on rack in shallow pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Bake 18 to 22 minutes per pound. Remove roast when thermometer reaches 140°. Let stand 15 minutes for medium rare, 155° for medium done. Carve roast into slices. Serve with sauce.
Place cinnamon graham crackers in bottom of a 9 x 13-inch pan. Mix instant pudding with milk and Cool Whip. Make layers with crackers and mix, spreading evenly. Place blueberry mix on top and spread to cover. Refrigerate overnight.
Bake potatoes; beat until smooth. Add margarine and eggs and beat well. Stir in dry ingredients; add milk and beat until smooth. Stir in half of pecans. Bake in slow oven at 325° for 30 minutes or until firm on top. Remove from oven. Sprinkle remaining pecans and marshmallows on top. Brown quickly under broiler.
Pour this mixture into crust. Sprinkle some of the crumbs on top. Bake 30 minutes at 350°.
Season chicken breast, bake at 350 degrees for 20 minutes until done. Place in a casserole dish in single layer. Brush with honey mustard. Place 1 tablespoon sliced mushrooms, 1 slice bacon, and 1/4 cup grated cheese on each chicken breast. Bake in oven for 10 minutes until cheese is completely melted. Serve hot.
Spray a large Bundt pan with Pam. Sprinkle pecans on bottom of the pan. Place frozen dough balls evenly on top of pecans. Sprinkle pudding mix evenly over dough balls. In a small pan, melt butter and add 1 cup brown sugar and cinnamon. Mix and do not boil. Pour this over dough balls. (Refrigerate 12 hours or more, optional.) Bring out of refrigerator about 4 hours before cooking to allow dough to rise. After it rises, cook in 350° oven for 30 minutes or until golden brown. You may need to lower rack and place foil or cookie sheet under it to catch drips. When done, invert onto plate at once.
Combine apples, celery, grapes and walnuts. Turn fruit mixture into a romaine-lined salad bowl; chill. Combine mayo, sugar and lemon juice. Whip cream until soft peaks form; fold into mayo mixture. Spoon the dressing over the chilled apple mixture. Sprinkle lightly with nutmeg. To serve, fold dressing into fruit mixture. Makes 6 servings.
Cook the squash in water until done and drain. Add the onions, milk, salt and pepper to taste and the flour. Pour in hot greased pan and fry until brown, stirring frequently.
Combine parsley, dill, Ricotta, yogurt, salt and lemon juice in food processor. Whirl until smooth, scraping down side of bowl as needed. Serve immediately or refrigerate, covered, for up to 2 days.
Boil pepper and crab in water about 10 minutes; add cheese and simmer to melt. Add evaporated milk; do not boil. Simmer 15 to 20 minutes.
Shape mixture into 1-inch balls. Saute in small amount of Crisco until done. Pour off fat. Set meat balls aside.
Mix sugar, water and corn syrup over medium heat, stirring constantly until mixture reaches 300°. Remove from heat, add food color of your choice and pour on aluminum foil in desired sizes. Place sticks into lollipops and allow to cool.
Put dried onion flakes in bottom of microwave dish and the water. Cook 100% power for 10 minutes. Let stand with cover on for 5 minutes. Remove cover and add ground turkey or veal, tomato sauce, salt and pepper. Microwave at full power for additional 4 minutes.
Sift flour, baking powder and salt together; blend in shortening and quickly stir in milk. Add more little by little to make soft dough. Drop on greased baking sheet. Bake at 350° for 7 to 8 minutes or until lightly browned.
In punch bowl, place chilled coffee. Scoop ice cream or cut into squares and add to coffee. Add whipped cream just before serving. Makes approximately 60 cups.
In a mixing bowl, combine first 6 ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. (Add water if necessary.) Pour into a greased 9-inch square baking pan or 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes or until bread is golden brown and tests done. Yield: 8 to 10 servings.
Preheat oven to 350°. Grease cookie sheets. Sift together flour, baking soda and cream of tartar into bowl or onto waxed paper. Set aside. Beat together butter and sugar in large bowl until fluffy. Beat in egg yolks and vanilla. Add flour mixture in 4 parts, beating well after each addition. Shape dough into balls. Place 2-inches apart on cookie sheet. Do not flatten! Bake for 12 minutes or until lightly golden around edges.
Cut broccoli tops into bowl with the chopped red onions and grated Cheddar cheese. Add the fried and crumbled bacon.
Mix all ingredients together and bake in an 8-inch square pan at 350° for 30 minutes.
Cream butter, sugar and cornstarch until well blended. Add cocoa and eggs. Mix milk, water and vanilla; add to mixture. The secret to this pie is to mix ingredients well. Bake in a 350° oven until set, about 45 to 50 minutes. (Put meringue on 5 minutes before through cooking.)
Brown hamburger with onion; drain. Mix rest of ingredients in large cooking pot, add the hamburger and cook on low to medium for 1 hour.
Brown sausage; drain. In mixing bowl, beat eggs, milk, salt and pepper. Cook pie shell 3 minutes at 350°. Take out and pierce with fork; bake 5 minutes more. Cool. Add 3/4 cup cheese on shell; add sausage mix and rest of cheese. Bake at 350° until done, 30 minutes.
Put syrup in first; don't need to mix. Microwave sugar and syrup on High 4 minutes. Add peanuts. Microwave on High, 3 to 5 minutes until light brown. Add vanilla and margarine. Microwave on High 1 minute. Add baking soda and stir. Pour out onto greased cookie sheet. Let cool.
Rinse beans. In a large saucepan, combine beans and water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. In the same pan, combine beans, 4 cups fresh water, pork, celery, onion, thyme, salt, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender. Remove meat. When cool enough to handle, cut meat off bones and coarsely chop. Discard bones and bay leaf. Slightly mash beans in saucepan. Return the meat to saucepan. Heat through. Makes 4 main-dish servings.
Combine all ingredients and fry. Drain the grease. Make your favorite baking powder dough. Roll out about 1/4-inch thick in rectangular or square shape. Spread hamburger mixture over all. Roll up like jelly roll. Slice in 1-inch slices. Put on greased pan and bake at 375° until crust is light brown. Serve with mushroom gravy. I usually open a can of mushroom soup and use it as gravy.
Crust: Mix vanilla wafer crumbs, 1/2 cup chopped nuts and 6 tablespoons butter. Press in pie plate. Bake 8 minutes at 350°. Sprinkle with chocolate chips. As they "melt" spread over crust.
Beat egg white until fairly stiff but not dry. Add brown sugar, 1 teaspoon at a time. Continue beating. Add pecans. Drop 1/2 teaspoon on well greased cookie sheet. Will not spread. Bake at 250° for 30 minutes; cool. Store in cookie tin.
Slice zucchini and line bottom of Corningware dish. Slice tomatoes and layer on top of zucchini. Sprinkle breadcrumbs on top. Sprinkle Cheddar cheese (or any cheese you want) on top. Repeat layers again (2 of each should do it). Microwave for several minutes until hot and serve (time depends on your wattage). You can also add onions, ham, etc.
Put all ingredients in bowl and mix. Pour in tube pan and bake at 375° until done. Remove and cool.
Cook onion in butter until tender, stirring frequently. Stir in remaining ingredients, except meat. Simmer 10 minutes. Add cooked meat; heat thoroughly. Spoon into buns. Serve at once. Delicious!
Generously grease bottom only of a 13 x 9-inch baking pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixer bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350° for 45 to 50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice crem or whipped cream.
Cream well shortening, sugar and eggs. Mix sour milk (add 1 tablespoon vinegar to milk in measuring cup), boiling water and vanilla. Add cocoa, soda, flour, baking powder and salt alternately to creamed mixture; mix well. Drop by tablespoons on ungreased cookie sheet. Bake at 400° for 10 minutes.
Lightly cook and drain zucchini. Mix stuffing with butter. Mix all ingredients with 1/2 stuffing mixture. Put in casserole and top with balance of stuffing. Bake 25 minutes at 350°.
Combine egg whites, sugar, berries and lemon. Beat about 10 minutes until mixture holds peaks. Fold in whipped cream. Put 2/3 crumb mixture on bottom of pan; reserve rest for top. Freeze until ready to eat. Let thaw enough to cut before serving.
Spread cookie dough on pizza pan and cook until slightly brown. Mix cream cheese, sugar and cool whip. Spread over the cookie crust.
Cook zucchini until tender; drain. Flake tuna. Cook carrots and onion in 4 tablespoons margarine until tender. Add tuna, 1 1/2 cups herbed stuffing cubes, soup and sour cream. Stir in zucchini. Turn into 2-quart casserole. Melt remaining margarine and toss with remaining cubes. Sprinkle over casserole. Bake at 350° for 30 to 40 minutes. Serves 3 to 6.
Beat softened cream cheese until nearly smooth. Gradually beat in wine. Add onion and horseradish. Chill mixture about 1 hour. Shape into 2 logs, each about 6 inches long. Roll each in half of the beef.
Mix boiling water, butter and sugar together. Let cool. Dissolve yeast in lukewarm water. Mix all ingredients together and stir in 6 or 6 1/2 cups flour. May be lumpy. Stir every 10 minutes 5 times. Divide dough in half; roll like jelly roll. Pinch together. Cut 3 small slashes on top. Let rise for about an hour. Sprinkle cornmeal in greased pans and bake at 425° for 25 minutes.
Mix everything except pork chops. Place in casserole dish. Brown pork chops and place on top. Bake 1 hour in a 350° oven.
Dissolve the sugar in the vinegar. Add remaining ingredients. Let stand 1 to 2 hours. Put into jars and store in refrigerator. Best flavor if you let stand 2 to 3 days. May add more cucumbers and onion rings when needed.
Brown meat and onion in shortening. Add beans, seasonings and tomatoes. Cover; simmer 15 minutes. Pour mixture into greased casserole (1 or 1 1/2-quart). Top with cornbread batter. Bake 20 minutes at 425°.
Cream sugar with margarine. Add beaten eggs, vanilla, flour and soda. Mix and chill. Roll between wax paper and put on pizza pan or cookie sheet. Bake at 350° until golden brown.
If you're using frozen hash brown potatoes, press them between paper towels to remove moisture. Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust. Drizzle melted margarine over crust. Preheat oven at 425°. Bake for 20 to 25 minutes until lightly browned. Remove from oven. Reduce oven to 350°.
Cream butter and sugar. Add well beaten egg yolks. Sift and measure flour, add baking powder, cinnamon and salt and sift three or four times. Add milk alternately with dry ingredients and beat well. Fold in beaten egg whites, pour in a baking pan and bake for twenty minutes in a moderate oven. Let cool and spread with brown sugar frosting.
Alternate layers of lettuce, celery, pepper, onion and green peas twice. Spread mayonnaise over top. Sprinkle sugar, cheese, bacon and eggs over mayonnaise. Seal tightly and refrigerate for 8 hours.
Mix everything together for 4 minutes with electric blender. Bake for 35 to 40 minutes in 2 greased bread pans lined with wax paper, or can be baked in Bundt pan.
Mix Kool-Aid and sugar. Add water and stir well. Add pineapple and orange juice. Stir well and add ginger ale. Makes approximately 1 1/2 gallons. Change color of punch by the flavor of the Kool-Aid.
Thaw Cool Whip in refrigerator overnight. Do not thaw at room temperature as it will adversely affect pie. Mix thawed Cool Whip and Eagle Brand milk together. Add lemon juice to preferred tartness. Mixture will get very thick as lemon juice is stirred in. Pour into crust and chill for several hours before serving.
Cook carrots in boiling water to cover in a large saucepan 15 minutes or until carrots are tender. Drain. Cook bacon in a skillet until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon. set aside. Saut onion in reserved drippings over medium-high heat 3 minutes or until tender. Stir in brown sugar, pepper and carrots. Cook, stirring often, 5 minutes or until carrots are glazed and thoroughly heated. Transfer carrots to a serving dish and sprinkle with crumbled bacon.
Beat butter and sugar with electric mixer until light and fluffy. Beat in egg yolks and vanilla. Stir in flour and nuts with wooden spoon. Wrap in wax paper and refrigerate for 3 hours or overnight. Roll out to approximately 1/2-inch. Cut into cubes approximately 1-inch square. Shape into small crescents by first making a ball in hands, then rolling into long shapes, placing on cookie sheet and turning ends into half moon form. Bake at 350° for 12 minutes. Transfer to wire rack. Sprinkle with sugar just before serving.
Cook spaghetti as directed on package. Rinse and drain. Place on microwave-safe serving platter. Place each chicken breast between sheets of plastic wrap. Pound with flat side of meat mallet or rolling pin until 1/4-inch thickness. Top each chicken breast with 1 tablespoon each Mozzarella cheese and pepperoni. Tuck in sides of chicken and roll up with filling sealed inside. Combine bread crumb mixture. Place in 8-inch square microwave-safe baking dish. Cover with paper towel.
Cover whole cucumbers with boiling water. Let stand overnight in cool place. Drain. Repeat 3 mornings.
Mix pudding as directed on box. Add sour cream and Cool Whip. Mix well. Layer mixture in a large bowl with sliced bananas and vanilla wafers.
Put all ingredients in baking dish. Cover with aluminum foil. Bake at 350° until rice is done and is brown, about 30 to 40 minutes.
Place butter in 4-cup glass bowl. Microwave on High 35 to 45 seconds or until melted. Stir in flour, salt and pepper to form smooth paste. Gradually whisk in milk until smoothly blended. Microwave on High 4 to 5 minutes or until boiling and thickened, stirring every two minutes to ensure smoothness. Stir in cheese (make sure sauce is completely thickened first). Stir until melted. Makes 1 1/3 cups.
Sprinkle meat of your choice, cheese and onion in 10-inch quiche pan (greased). Beat other ingredients until smooth and pour over cheese mixture. Bake at 400° for 35 to 40 minutes until knife comes out clean. Can prepare the night before. Great for overnight guests!
Combine and blend together all ingredients except sugar. Then stir in confectioner's sugar to desired consistency. Refrigerate in buttered pan. Pan size according to desired thickness.
Combine milk, sugar, biscuit mix, eggs, butter, vanilla and brandy in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes. Then sprinkle first with raisins, then 2/3 cup of coconut. Bake at 350° for 40 minutes. Serve warm or cooled. Garnish with remaining coconut.
Refrigerate pie crust while preparing filling. Add sugar, salt, almond flavoring and vanilla to the eggs, stirring constantly. Slowly pour in the milk. Pour into pastry lined pie pan. Bake at 400° for 20 to 30 minutes or until knife inserted halfway between side and center comes out clean. Cool. Sprinkle top with nutmeg.
Cut bacon into small pieces. Fry with onion. Do not drain. Mix with rest of ingredients. Bake at 350° for 1 hour, covered, then 1/2 hour, uncovered. You may leave in oven longer if soupy.
To prepared blueberry pie filling, in a large saucepan, combine 1/4 cup sugar, cornstarch, salt, lime peel and juice; add 1 1/2 cups blueberries. Cook mixture over medium heat, stirring constantly until thickened and blueberries are softened, about 4 minutes. Remove from heat and stir in remaining berries. Let mixture cool to room temperature and chill 15 minutes.
Mix mayonnaise, vinegar and sugar. Pour on cabbage. Mix and put in fridge.
Blend all ingredients but shrimp. Chop shrimp finely and add to rest of mixture. Makes about 2 cups.
Mix Dream Whip and milk; beat until stiff. Add sugar, vanilla and cream cheese. Pour into graham cracker crust. Spread cherries on top. Chill overnight.
Sift together first three ingredients. Beat eggs until very light. Stir in milk, half and half and dry ingredients. Add brandy and beat until smooth. Preheat a lightly greased crepe or omelet pan or skillet. Pour in 2 to 3 tablespoons of batter all at once. Tilt pan quickly and rotate to distribute batter evenly over surface. Cook the crepe quickly on both sides. Remove crepe from pan and brush lightly with melted butter. Repeat until all batter is used. Keep warm. Crepes are time consuming to make.
Cook chicken and remove bones; saving broth. Pour rice into a 13 x 9-inch casserole dish. Pour 1 cup chicken broth over rice. Place chicken pieces over rice. Blend the two soups with one cup milk and pour over chicken and rice. Melt margarine and mix with remaining one-quarter cup chicken broth. Pour over stuffing mix and blend well. Place over chicken ingredients in casserole. Bake at 350° for about 30 to 40 minutes.
Follow directions on box for cake, substituting pineapple juice (strain crushed pineapple) and add water to make 1 1/2 cups liquid. Bake in a 9 x 12-inch pan at 350° for approximately 30 minutes or until done. Cut cake in two layers (horizontally). Blend cream cheese (room temperature), instant vanilla pudding and milk. Fold in crushed pineapple and mix well. Place half the pineapple mixture in between layers and remainder on top. Top with Cool Whip and sprinkle with coconut and chopped walnuts. Refrigerate until needed. Cake also freezes well.
In a blender, mix all ingredients together. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked. Flip and cook other side. Makes approximately 16 (4-inch) pancakes.
In a small saucepan add oleo, water and cocoa. Bring to a boil and set aside. Cream together eggs, sugar and sour cream or buttermilk in a large mixing bowl. Add the cocoa-oleo mixture. Sift together flour, baking soda and salt. Add to the 2 mixtures and fold in chopped nuts. Bake in an 11 x 17-inch pan at 350° for 20 minutes.
Season tomatoes with salt, onion and pepper. Fill baking dish with crumbs and tomatoes, in alternate layers, with crumbs on top. Dot with butter. Bake at 350° for half hour. May sprinkle cheese on top. Serves 6.
Cook spaghetti; drain. Stir in margarine, eggs and cheese. Form crust in greased 10-inch pie pan. Brown meat; drain. Add onion, tomatoes, tomato paste, sugar, oregano and salt. Spread Ricotta on spaghetti. Top with meat sauce. Bake at 350° for 20 minutes. Sprinkle with Mozzarella. Bake 5 minutes.
Preheat oven to 375°. Mix soup, broth and green chilies; set aside. Mix chicken and onions together. Put 2 tablespoons chicken mixture on a tortilla and sprinkle with cheese. Roll up tortilla and place in a greased cake pan. Pour soup mixture over top. Sprinkle with remaining cheese. Bake at 375° for 10 to 15 minutes or until hot.
Cook and debone chicken. Cook noodles in chicken broth; add onion, bell pepper and garlic to a small amount of broth. Cook until tender; add to noodles along with cheese, mushroom soup, milk, salt, pepper and oregano. Put cheese slices on top and cook until hot through in oven or microwave.
Preheat oven to 325°. To make crust, melt chips and butter in a medium pan over very low heat, stirring until smooth. Stir in crumbs. Remove 1/4 cup for later use. Press remaining mixture evenly in a 9 x 13 x 2-inch dish.
Place broccoli in 10 x 13-inch pan. Mix soup and milk; pour over broccoli. Place chestnuts on top of broccoli. Cover with grated cheese. Place onion rings on top. Bake at 350° for 25 to 30 minutes.
Combine meat, egg, onion, milk, corn flakes, salt, pepper, catsup and bell pepper. Form into patties. Roll in flour. Brown in oil. Place in baking pan. Cover with mushroom soup, 1/2 can water and Kitchen Bouquet browning and seasoning. Bake at 350° for 45 minutes. Yields 6 servings.
Wash beans; cover with water and soak overnight. Drain beans. Add 2 quarts water, ham hock, salt and pepper. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours. Add remaining ingredients; simmer 30 minutes or longer, stirring occasionally. Remove ham hock from soup. Chop meat up and return to soup. Makes approximately 2 1/2 quarts.
Melt chocolate in a large double boiler or a mixing bowl over hot water. Remove from water and blend in oil and sugar. Add eggs, one at a time, and beat well after each addition. Add vanilla. Sift together flour, baking powder and salt. Stir into chocolate mixture. Add nuts and mix thoroughly. Chill soft dough for several hours or overnight.
Beat together the butter and sugar. Add other ingredients and mix well. Spread on cookie sheet. Save 1 1/2 cups of mixture. Spread 1 can cherry pie filling over this real thin. Leave 1/2-inch from each side. Spread rest of flour mixture thin over top. Bake at 350° for 35 minutes. Frost with powdered sugar icing or glaze. Bake in a 10 x 15-inch cake pan.
Heat butter in skillet. Add onion and saute over medium heat 2 minutes. Add 1/4 cup water. Reduce heat and cover. Simmer over very low heat 20 minutes. Add chicken, pepper, tomato, paprika, salt and pepper to taste. Stir in remaining 1/2 cup water. Cover and simmer over low heat 35 minutes or until chicken is tender. Serve sour cream separately. Makes 6 servings.
Beat cream cheese until fluffy; add sugar. Beat until well blended; add lemon juice and salt. Add eggs, one at a time, beating after each. Pour filling into pie crust. Bake at 325° for 25 to 30 minutes or until set.
Soften gelatin in water; add lemon juice and heat to dissolve gelatin. Cool slightly; beat in egg yolks, pureed cottage cheese and Neufchatel cheese and Equal. Beat egg whites until stiff; fold into cheese mixture. Line bottom of 9 x 13-inch pan with crackers, side by side. Pour cheese mixture over crackers; chill overnight until firm.
Soak meat in this mixture 2 to 3 hours. Put on paper towels to blot. Put meat over racks in oven. Turn oven as low as it will go. Cook 8 to 9 hours with door ajar. Air dry 8 hours. Store in jars or Ziploc bags.
Boil chicken in water until cooked through. Once cooked, cut into small pieces. Mix sour cream and soup in baking pan. Add chicken to mix and stir thoroughly. Crumble Ritz crackers over top. Bake at 350° for about 30 minutes.
Place chicken into a greased baking dish. Mix dressing, soup, and berries in a bowl and then pour over the chicken. Bake at 350 degrees, uncovered for 50-60 minutes.