HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, combine brown sugar and 1/2 stick butter; melt, stirring to combine. Spread on bottom of cake pan (9 x 3-inches deep). Arrange peaches over brown sugar in concentric circles. In a small bowl, combine flour, baking powder and cinnamon. In a large bowl, beat remaining 1 1/2 sticks butter with granulated sugar until creamy. Beat in egg yolks. Alternately beat in flour mixture with milk and vanilla until well blended. In small bowl, beat egg whites to stiff peaks. Fold egg whites into batter. Spread over peach slices. Bake for 55 to 60 minutes at 350° or until a cake tester comes out clean. Cool on rack 10 minutes. Turn cake onto serving plate.
Melt butter in fondue pot. Add cornstarch, paprika and mustard. Add beer and stir until thickened, turning heat to medium. Turn heat off and add cut up cheese. Return to medium heat, stirring until cheese is melted. Turn back to low and dip cubes of bread on forks.
Mix first 4 ingredients and season with dill to taste. Chill. Mold into ball or log and decorate with nuts.
Preheat oven to 375°. Cream the soft butter and sugar. Add salt and gradually add flour. Pat down into 2 buttered 8 x 8-inch pans. Prick surface with a fork. Bake for 25 to 30 minutes. Remove from oven and sprinkle with granulated sugar. Cool 10 minutes in pan. Cut into squares, then cool completely before removing from pan.
Melt butter and mix with flour and pecans. Bake at 375° until golden brown. Cool. Mix cream cheese, 1 package Cool Whip and powdered sugar. Put on crust. Mix pudding with the milk and put on top of cream cheese layer. Spread the other package of Cool Whip next. This is your top layer. Sprinkle with a few of the nuts to decorate.
Mix sugar and cocoa together. Stir in butter. Add eggs and vanilla; beat well. Sift flour and salt together; stir into cocoa mixture. Fold in nuts. Pour into a greased 15 x 10-inch jelly roll pan. Bake in a 375° oven for 25 minutes.
In a large bowl, place a layer of cookies dipped in milk; spread Cool Whip over cookies. Continue to layer until bowl is filled. Garnish with grated Hershey's Kisses.
Mix all ingredients with a mixer. Use cupcake pan, lined with cupcake liners. Fill them and freeze in freezer or put in one pan and cut individual servings. When frozen, if you are not going to use right away, wrap in foil for future enjoyment.
Mix all ingredients except soup and potato chips in a 2-quart ovenware casserole. Spread undiluted soup over top. Sprinkle potato chips over soup. Cover casserole. Set selector control to "bake". Cook for 20 minutes or until salad is hot throughout and is set. Total cooking time: 20 minutes. Recipe yields: 6 to 8 servings.
Mix until smooth. Add 4 cups Cool Whip and mix again until smooth. Pour into graham cracker crust. Chill until firm.
Make in 8 or 9-inch pan. Bake at 350° for 25 to 30 minutes. Increase by half for a 9 x 13-inch pan. This is a never fail cake.
Cream butter and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining 1 cup flour. Gently fold into creamed mixture. Pour mixture into tube pan which has been buttered and coated with sugar. Bake in preheated 325° oven for 1 hour and 15 minutes. Serves 15.
Mix graham cracker crumbs, margarine, cinnamon, and sugar to make crust. Press into 9-inch spring form pan. Heat milk and add marshmallows (1/3 at a time until melted), stirring constantly. Mix cream cheese until soft and creamy. Add marshmallow mixture to cream cheese. Blend well.	Fold whipped cream into cheese mixture. Pour over graham cracker crust and chill. Serves 6-8.
Mix all ingredients together until well blended. Roll into small balls. Place on ungreased baking sheet. Press down on pan with a fork. Bake in preheated 350° oven 8 to 10 minutes until golden brown. Also, depending on how crunchy you want the cookies to be.
Mix all ingredients well. Form into balls. Bake at 400° for 10 minutes. If frozen, add 15 minutes to baking time.
Puree all. Garnish with tomatoes. Makes 6 to 8 servings.
Sift flour, measured. Add baking powder and salt and sift again. Cream shortening and butter together. Add sugar and cream until blended. Add eggs one at a time, beating after each addition. If you use a mixer, beat with slow speed; mix in lemon and brandy flavoring, almond, coconut and lemon peel. Stir in dry ingredients. Turn batter into greased and floured 9-inch tube pan. Bake in slow oven (300°) for 1 1/2 hours. When cool, store in airtight container.
Melt chocolate and marshmallows in the milk in a double boiler. Chill until cooled. Fold in whipped cream and mix well. Pour into graham cracker crust and refrigerate overnight.
Mix ingredients; shape into 20 (1 1/2-inch) balls. Cook in ungreased oblong pan (13 x 9 x 2-inch) in a 400° oven until light brown, 20 to 25 minutes. Makes 4 servings.
Mix first three ingredients and process in electric blender until smooth. Stir in club soda. Pour into soda glasses or punch cups and add a scoop of orange sherbet to each serving.
Melt butter in 3-quart saucepan until sizzling. Stir in onion. Cook over medium heat, stirring occasionally, until tender (3 to 4 minutes). Stir in flour until well mixed. Stir in red pepper, chicken broth, potatoes, sage and pepper. Cover. Continue cooking until potatoes are tender (15 to 20 minutes). Add all remaining ingredients. Continue cooking, stirring occasionally, until heated through (8 to 10 minutes).
Mix the preceding ingredients and spread on halves of hamburg rolls. Broil. Makes large bowl. Refrigerate. Can make up and serve whenever you like.
Bring margarine, sugar, milk and cocoa to a boil and boil 1 minute. Remove from heat; add quick cooking oats, 4 tablespoons crunchy peanut butter and vanilla. Drop on waxed paper to form cookies.
Brown sausage over moderately high heat, breaking it up with a fork, and transfer with a slotted spoon to paper towels to drain. Brush a 1-quart souffle dish with some of the fat remaining in the skillet; arrange 1/3 of the bread cubes in the bottom and sprinkle them with 1/3 of the cheese. Arrange sausage over the mixture. Add half the remaining bread and sprinkle half the remaining cheese over it. Top with remaining bread and press layers down slightly.
Mix all ingredients and simmer 50 minutes. Yield 8 cups. 646 calories per cup. 29 grams protein. 26 grams carbohydrates. 27 grams fat. 78 mg. cholesterol.	358 mg. sodium.
Prepare cake mix according to box directions. Bake in a 13 x 9-inch pan for only 15 minutes; let cool.
Melt butter. Add lemon juice, salt, garlic and pepper. Place chicken in butter mixture and turn to coat. Remove and set aside. Reserve remaining butter mixture. In large, shallow baking pan, place potatoes evenly over bottom. Pour broth over potatoes. Place chicken, skin side up, in single layer on top of potatoes. Pour remaining butter mixture over chicken. Cover with foil and bake at 350° for about an hour. Uncover. Place under broiler for 5 minutes or until chicken is brown and crisp.
Beat eggs and cream with oleo. Add vanilla, raisins, pineapple and orange juice. Sift dry ingredients and add to first mixture, mixing well but lightly. Bake for 45 minutes at 325°. Cover when removed from oven to keep moist.
Cut red onion into rings. Combine all ingredients in a bowl. Mix and marinate overnight. Serve with toothpicks.
Grease 9-inch pie plate. Pour all ingredients in a blender and blend at low speed for 3 minutes. Pour into greased plate. Sprinkle 1 cup of coconut on top* or blend the cup of coconut with other ingredients. Bake at 350° for 40 to 50 minutes or until knife inserted in center comes out clean.
Mix all ingredients together (save enough beef to roll ball in). Make a ball; roll into chipped beef. This is delicious after it sits a day or so.
Follow Solomon's advice for making good boys. The original recipe gives no direction for mixing. Here is the translation as follows: Cream Judges with Jeremiah (1/2 cup butter with 2 cups sugar); add 1 Samuel (2 tablespoons honey). Add 6 Jeremiah (6 egg yolks); beat well. Then add the 1 Kings (1 1/2 cups of sifted flour) with Amos (2 teaspoons baking powder), 2 Chronicles (spice, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1 teaspoon nutmeg and 1/2 teaspoon cloves) and a pinch of Leviticus (salt) alternately with Judges (1 cup milk). Stir in Nahum (2 cups chopped figs), Numbers (2 cups chopped almonds) and 1 Samuel (2 cups raisins). Fold in 6 Jeremiah (6 stiffly beaten egg whites). Bake in a well-greased tube pan at 300° for 2 hours. This cake is good with New Year's eggnog.
Brown sausage; drain. Make rice according to instructions on package. Combine ingredients in 1 1/2-quart casserole. Bake, covered, for 30 minutes at 350°.
Pour boiling water over the shrimp, salt, celery tips and pickling spice. Simmer until pink. Drain and cool with cold water. Peel and devein. Alternate shrimp and onion in a shallow dish. Place bay leaves on top. Mix the remaining ingredients well and pour over shrimp. Refrigerate at least 24 hours before serving. Serves 10 people.
Using an 8 x 12-inch or oblong Pyrex 2-quart dish, smooth cherry pie filling. Place pineapple over pie filling. Sprinkle with sugar. Smooth dry cake mix over pineapple. Melt margarine and spoon over cake mix. Sprinkle with pecans. Bake in 350° oven for 45 minutes or until brown.
In a large skillet, brown chicken in butter until no longer pink in center; salt and pepper to taste. Add wine and vegetables; cover and simmer 7 to 10 minutes until vegetables are crisp-tender, stirring occasionally. Arrange on serving platter. Sprinkle with basil. Makes 4 servings.
Cream first 3 ingredients. Boil raisins in water 1 minute and cool a little.	Mix flour, oatmeal and soda together and stir into creamed mixture. Now add vanilla and raisins and beat well. Drop on greased cookie sheet. Bake 10 minutes at 375°.
Melt the cheese with margarine. Combine with Spam mixture. Then add chili sauce and Worcestershire sauce. Spread over hamburg rolls. Brown in oven. Covers 8 rolls.
Mix all the ingredients together with a spoon. Drop by spoonful into greased muffin tins. Bake at 400° for about 12 minutes or until golden brown.
Brown ground beef; add celery, bell pepper and onions. Saute until tender. Stir in seasonings and crushed Ro-Tel tomatoes. Add mushrooms and drained peas. In a 9 x 13-inch casserole dish, layer: cooked spaghetti, meat and vegetable mixture and grated cheese. Bake at 400° for 15 to 20 minutes.
Beat egg. Add Cool Whip and cake mix. Drop by spoonfuls into powdered sugar. Shape into balls and place on cookie sheet. Bake in a 350° oven for 8 to 10 minutes. Don't overbake! Cover tightly to keep soft. Makes 4 dozen.
Add flour to make stiff dough. Rub with yolks of eggs; roll thin. Cut with cake cutter and bake.
Blend together softened margarine and cheese. Stir in mayonnaise, salts and crabmeat. Spread on muffin halves. Cut each half into 4 pieces. You can freeze canapes until time to serve. Before serving, broil until brown and bubbly. Serve hot.
Combine all ingredients, except bacon. Divide into 6-8 equal portions. Form into 1-inch thick patties. Wrap each patty with a slice of bacon and secure with a toothpick. Cook on grill until done.
Combine all ingredients in a blender then grip it and rip it. Roll your eye lids back an sip slowly. Contributed by a very single guy. Ladies, he's all yours.
Mix together broccoli and rice. Add the Cheez Whiz. Mix all together and bake for 30 to 45 minutes at 325°.
Melt 1	stick butter and saute onion, pepper and celery until tender. Mix together peas and mushroom soup. Add the pimentos and saute mixture. Stir with spoon until well mixed. Place	in buttered casserole dish and top with bread crumbs. Bake for 20 to 25 minutes at 350°.
In a small bowl, blend together the cream cheese, sour cream, avocado dip, lemon juice and pepper sauce. Spread on a platter, top with olives, chilis, onions, lettuce, tomatoes and cheddar cheese. Serve with tortilla chips. 10-12 Servings.
Preheat oven to 375°. Rinse chicken, removing skin. Pat dry. Arrange evenly in a shallow baking dish. Place the olive oil in a skillet over low heat and saute onions for 5 minutes. Add garlic and cook, stirring 5 minutes longer. Add the minced rosemary leaves. Stir thoroughly. Remove from heat. Drizzle the onion mixture over the chicken. Top with the marinara sauce. Pour the water into the bottom of the pan and bake until chicken is cooked, about 60 minutes. Baste often. Serve chicken on platter and spoon the sauce over the top. Garnish with whole rosemary sprigs.
Combine flour, baking soda and salt. Set aside. In mixer, beat sugar, butter, peanut butter, egg and vanilla until creamy. Blend in flour mixture. Stir in 1 cup mini M&M's. Press into greased 9 x 13 pan and top with 1/2 cup of mini M&M's. Bake at 350° for 25 to 30 minutes.
Cook potatoes. In the meantime, in a bowl, add oil, cider vinegar, salt and pepper. After potatoes are cooked, drain. Put into large bowl and pour bowl of oil, cider vinegar, salt and pepper over hot potatoes. Let cool. Then add hard-boiled eggs, chopped, and the rest of ingredients. Serve.
In a large bowl, combine all the ingredients except the butter. Mix until a stiff dough forms. On a lightly floured work surface, roll the dough out to form a 16 x 20-inch rectangle. Cut into 1/4 x 5-inch strips and allow to sit for 5 minutes.
Boil salt, celery seed, vinegar and sugar. Pour hot over cucumbers and let stand in refrigerator for approximately 12 hours. Keep container covered.
Preheat oven for 15 minutes to 375°. Beat whites until fluffy. Add cream of tartar and sugar slowly, then salt. Beat until very stiff. Add vanilla and food coloring. Fold in mint chocolate chips. Drop onto ungreased cookie sheets. Put in oven; turn oven off and leave cookies in oven 4 to 5 hours or overnight without opening the oven.
Cook "el dente" very fine spaghetti broken in 1-inch pieces. Drain. Saute in margarine, onions and mushrooms. Add, but do not cook, ham and chicken. Salt and pepper to taste. Blend sour cream and cottage cheese. Pour over meat mixture and into greased 3-quart casserole. Top with grated cheese. Bake at 350° for 20 to 25 minutes. Serves 8 to 10.
Cook oleo, syrup, salt and brown sugar 5 minutes. Add vanilla and soda. Pour over corn and nuts. Bake at 250° for 1 hour. Stir every 15 or 20 minutes.
Boil broccoli and onion until tender (30 minutes). Mix mushroom soup and garlic salt into broccoli. Mix cracker crumbs and melted butter together. In casserole dish, make layer of broccoli, layer of cheese and layer of crumbs. Repeat until full. Bake 30 to 40 minutes at 350°.
Mix together cabbage and carrots. Mix other ingredients together. Pour over cabbage until well coated. Place in refrigerator to chill. May also use red cabbage and 1 small grated onion.
Bring all ingredients, except carrots and garlic, to a boil in a large saucepan over medium heat. Cover and reduce heat. Simmer 10 minutes. Pack jars tightly with carrots and garlic. Remove bay leaves. Ladle hot liquid into jars to cover carrots. Refrigerate up to 1 month before serving.
Grease 10 x 15-inch pan. Spread 1 1/2 cup chocolate chips on pan. Melt oleo. Add sugar, syrup and water. Cook to hard crack stage. Add nuts slowly; mix rapidly. Spread over chips. Top candy with 1/2 cup chocolate chips. Soften and spread chips over candy. Sprinkle 1/2 cup chopped almonds over top of chocolate. Cool completely and break up into small pieces.
Add all ingredients to corn. Mix well. Pour into buttered baking dish. Bake at 400° about 1 hour, until light brown.
Mix first 6 ingredients. Freeze in 2 (1 gallon) jugs and 1 (1/2 gallon) jug. Remove from freezer about 1 to 2 hours before serving. Mix 2 1/2 bottles of ginger ale to 1 gallon of mixture.
Brown hamburger meat; drain. Melt Cheez Whiz. Put half of pepper and 1/2 can tomatoes in mixer and mix well. Then put meat, cheese, peppers and tomatoes all together. Pour over nachos.
Mix cake mix and icing together. Add eggs, oil and pecans. Pour into greased and floured tube cake pan. Bake at 350° for 50 minutes to 1 hour.
Cream cottage cheese in bowl and add unbeaten eggs. Cut or grate cheese and butter in pieces; add flour and stir. Add defrosted broccoli and bake 1 hour at 350°. Serves 10 to 12.
Heat oven to 350°. Grease 9 x 13-inch pan. In large bowl, combine cake mix, 6 tablespoons margarine and 1 cup rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg and mix until well blended. Press in pan. Pour pie filling in and spread evenly. To the reserved crumbs, add 1/4 cup oats, 2 tablespoons margarine, brown sugar and nuts. Mix thoroughly. Sprinkle over filling. Bake 30 to 40 minutes or until brown. Cool completely. If desired, serve with whipped cream.
Stir and mix well all ingredients except chicken. Salt and pepper chicken. Pour rice mixture into a 9 x 13-inch or larger pan. Press chicken into rice mixture. Cover with foil and bake for 1 hour at 350°. Reduce heat to 325° and bake 1 hour more. Keep covered while baking.
Melt the Crisco. Stir in the Flour, Bouillon and Paprika. Stir in Water and Cream. Cook and stir until mixture thickens and bubbles. Cook 1 minute.
Heat oven to 350°. Cook and stir onion and pepper in the margarine until tender. Combine with the remaining ingredients. Pour into a 1 1/2-quart casserole. Cover and bake 30 minutes or until bubbly. Freezes well.
Mix together. Spread in 9 x 13-inch pan sprayed with Pam.
Brown sausage; drain and pat dry with paper towels to remove all grease. Cut cheeses into small pieces and melt together. Add sausage. Press into a mold and chill for 45 minutes. Remove from the mold and serve.
Grease bowl. Mix corn, egg, oleo and crumbled crackers. Bake at 350° for 1/2 to 3/4 hour.
Peel, core and slice apples. Put sliced apples in a buttered 8-inch square baking pan. Blend flour, oats, cinnamon, nutmeg and butter together until crumbly. Spread over apples. Bake at 350° for 35 minutes or until topping is golden brown. Serve warm with ice cream.
Have cheese soft and beat in, gradually, sugar, eggs and vanilla. Pour into a greased 9-inch pie pan. Bake at 375° until firm. Remove from oven. When cool, glaze with cherry pie filling. Refrigerate. May be served with whipped cream.
Mix together and spread over baked cake. (I prefer German chocolate.) Put under broiler for 2 to 3 minutes.
Put 2 tablespoons oil in skillet. Heat on medium heat; cook shrimp, stirring until pink. Set aside. Add 1 tablespoon more to the same skillet. Add mushrooms and garlic; cook until mushrooms are tender, stirring occasionally. Add tomatoes, lemon juice, salt and pepper. Cook 3 minutes more. Return shrimp to skillet; heat. Sprinkle with parsley. Serve with rice. Serves 4 to 6.
Cream butter and sugar. Add vanilla and eggs. Beat until fluffy. Set aside. Sift together flour, soda and cream of tartar. Add dry ingredients to butter mixture, beating until thoroughly mixed. Chill overnight.
Mix flour and sugar together; sprinkle over the drained pineapple. Spread grated cheese over pineapple. Top with crushed Ritz crackers. Pour melted butter over crackers. Bake at 350° for 30 minutes.
Melt butter. Add peanut butter; stir until smooth. Add remaining ingredients; make into balls the size of large walnuts. Dip in chocolate.
Dissolve jello in boiling water. Add strawberries and chill. Mix crushed pretzels with melted margarine and sugar. Press pretzel mix into bottom of 9 x 13-inch baking pan. Bake at 400° for 8 minutes. Cool.
Combine first three ingredients; beat until light and fluffy. Sift together flour, baking soda and salt. Stir vanilla into egg mixture. Add flour mixture; beat. Fold in apples, nuts and coconut. Pour into greased and floured tube or flat pan. Bake at 350° for 1 hour and 20 minutes.
Mix sugar, margarine, milk, vanilla, nuts, coconut and candied fruit. Butter hands and roll mixture into small balls about 1/2-inch in diameter. Place on cookie sheet and place in refrigerator to cool.
Sift flour and sugar together. Add buttermilk and Crisco. Dissolve yeast in water and add to mixture. Mix well. Cover and let stand until dough is double in size. Punch down; make into rolls of desired shape. Let rise in warm place. Bake at 400° until brown.
Cream the oleo and sugar. Add salt, well beaten eggs, syrup and nuts. Mix well. Bake in raw pastry shell for 1 hour at 300°. (Use a 9-inch pie shell.)
Combine first 7 ingredients in saucepan. Heat covered to boiling. Blend cornstarch and soy sauce in small bowl until smooth. Stir in peas gently. Cook over low heat until thickened, stirring constantly.
To toast pecans, bake on a cookie sheet at 350° for about 7 minutes. Heat oven to 350°. Lightly grease 2 cookie sheets or line cookie sheets with greased foil. Mix all ingredients in a bowl. Drop and shape by rounded tablespoonful 1-inch apart onto cookie sheet. Bake for 12 minutes or until cookies are browned around edges. Cool on wire rack. Store in an airtight container.
Mix all together in mixing bowl. Make into patties and fry in skillet with oil until brown and firm.
Trim the ends off the asparagus. In a saute pan, large enough to contain the asparagus lengthwise, bring to boil enough water to just cover the asparagus. Add salt and cook asparagus until tender, but crisp. Drain.
Cream butter and sugar until light. Add egg yolks, one at a time and beat well after each addition. Add lemon rind and juice. Add cheese and cream alternately with flour, mixing until smooth after each addition. Fold in stiff beaten egg whites. Sprinkle bread crumbs in well-buttered pan (8 x 8 x 2-inch). Add filling and bake at 325° for 1 hour and 15 minutes.
Chop the first 5 ingredients into small pieces. Then mix with the mayonnaise and lemon juice. Season lightly with garlic, pepper and salt, if desired. Chill overnight.
Cream sugar and butter; add syrup and salt. Beat well. Blend in eggs, one at a time. Flour pecans and add. Pour into 9-inch pastry lined pie pan. Bake in moderate oven (350°) for 1 hour and 10 minutes or until knife comes out clean. I usually cover the edges with Reynolds Wrap so they don't get too brown.
Bake the first 7 ingredients for 15 minutes at 425°. Top with the last 4 ingredients. Bake an additional 15 minutes at 400°.
Beat eggs until frothy. Add sugar, oil and vanilla. Beat until thick. Stir in zucchini squash, flour, cinnamon, baking soda, salt and baking powder. Fold in nuts. Pour in 2 greased and floured baking pans (8 x 4 1/2 x 3-inch). Bake at 350° for 1 hour or until toothpick comes out clean.
Mix yeast, warm water, sugar and salt. Sift flour. Knead dough until soft. Cut off lumps of dough (same size) and make into shapes. Place on cookie sheet. Brush with beaten egg and sprinkle with coarse salt. Bake at 425° for 12 to 15 minutes.
Beat egg yolks until thick. Add sugar, flour and salt. Mix thoroughly. Slowly add boiling water. Add vinegar and cook over double boiler until thick and smooth. Add lemon flavoring. Pour into baked pie shell. Beat egg whites for meringue on top. Cook until brown.
Brown hamburger, onion and pepper. Drain and add remaining ingredients. Simmer for 1 hour.
Cook noodles according to package directions; drain. Rinse with hot water; set aside. Melt butter in skillet. Add beef. Cook until lightly browned. Drain off excess fat. Stir in tomato sauce, salt and pepper. Remove from heat. Combine remaining ingredients in bowl; set aside. Spread 1/2 of noodles in buttered 2-quart (12 x 8 x 2-inch) casserole and cover with 1/2 of cheese mixture. Repeat. Top with meat mixture. Cover tightly with aluminum foil. Bake at 350° for 20 minutes. Uncover; bake additional 10 minutes. Makes 6 servings.
Mix together the crabmeat, lemon juice and cream cheese. Add mayonnaise and herbs. Stir well. Bake 20 minutes in oven at 350° or microwave on High for 5 minutes.
Brown meat. Cook onions, pepper, garlic and celery in oil. Do not brown. Combine both and add tomatoes and chili powder. Cook noodles. When almost done, drain and add to casserole. Layer noodles, meat and cheese. Bake 25 minutes at 350°.