HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except the cheese, mix until well blended. Once blended add cheese cubes and mix making sure to distribute the cheese chunks evenly. Pack into loaf pan. Bake at 350 for 1-1 1/2 hours. Pour off liquid. Cool slightly before cutting.
Bake brownies according to box directions; cool. Mix pudding according to box directions. Crush candy bar into small pieces (save a portion for shavings.) In a trifle dish or large bowl, crumble brownies. Spread with pudding, sprinkle candy bar, spread with Cool Whip. Continue layers until final layer is Cool Whip. Use shavings of candy bar to top. This is a great chocolate dessert and will feed about 12 to 16.
Heat chocolate, 1 tablespoon sugar and the cream in a medium saucepan over medium heat, stirring constantly until chocolate melts and mixture is smooth. Remove from heat. Beat egg yolks slightly. Slowly stir in chocolate mixture. Blend in vanilla. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar just until stiff peaks form. Fold in chocolate mixture. Pour into souffle cups. Refrigerate. Serves 6 to 8.
Cook first 3 ingredients until soft ball stage. Remove from heat and add peanut butter, marshmallow cream and vanilla. Pour into buttered pan.
Mix together butter, flour and ground pecans and spread in pan (9 x 13-inch). Bake at 400° for 15 minutes. Mix together cream cheese and powdered sugar and set aside. Mix together pudding and cold milk and set aside. Pour cream cheese mixture over crust. Pour pudding over cream cheese. Top with 1 carton Cool Whip.
Cook macaroni according to directions on box; set aside. Saute onions and celery in margarine until transparent. Add turkey and broken up sausage; simmer for 8 minutes. Add mushrooms; simmer for 2 minutes. Add all remaining ingredients, except noodles and cheese. Simmer 20 minutes. Add noodles and mix well; spoon into a 9 x 13-inch pan or casserole. Top with cheese. Heat in oven or microwave until cheese is melted. This can be made ahead of time. Also leftovers can be frozen.
Bake cake in a 13 x 9-inch pan. Combine pineapple (and juice) and sugar and cook over medium heat (stir once) until thick (about 20 minutes). When cake is done, pierce top. Pour mix over cake and cool. Combine pudding mix with milk and blend until thick. Spread over cake. Beat cream until soft peaks. Add sugar and vanilla and beat until stiff. Spread over cake. Refrigerate for 24 hours. Sprinkle with coconut.
Mix together all ingredients except the egg and the sesame seed. Form mixture into balls the size of a large walnut and flatten with the palm of your hand. Brush the top of each cookie with the beaten egg and sprinkle with sesame seed. Bake at 375° for 10 to 15 minutes.
Cook cornstarch, flour, sugar, salt and water 2 to 3 minutes, until clear. Add Jell-O. Cool. Add strawberries. Let congeal a little. Pour in crust. Refrigerate. Top with Cool Whip.
Mix ingredients. Put into unbaked pie shell. Arrange pecans on top. Bake at 450° for 10 minutes. Reduce heat and bake at 350° for 25 to 30 minutes. To test doneness, shake pie to see if beginning to be thick. Do not overcook.
Brown ground beef and onions lightly. Add remaining ingredients, cover and cook until vegetables are tender, about 20 minutes.
Mix cream cheese, sugar and vanilla together in medium bowl. In another bowl, mix Jell-O and boiling water. Put in refrigerator until cool. After Jell-O cools, mix Jell-O and cream cheese mixture together. Mix in separate bowl the ice cold Milnot; whip until it is stiff and fluffy. Fold the pink mixture into whipped cream. Pour into 2 graham cracker crusts. Refrigerate until set.
Cream sugar, butter, vanilla and milk. Add nuts. Roll into balls size of a walnut, dipping hands into powdered sugar as you roll balls. Melt chocolate and paraffin over low heat. Dip balls into this mixture, one at a time, holding each with a toothpick. Drop on waxed paper. Candy is moist inside with a hard coating of chocolate. It stays fresh for several weeks. Makes 75.
Pour oil in a 9 x 13-inch pan. Swish around. Pour in cake mix, eggs, water, pineapple and half of coconut. Beat with fork until smooth. Bake 25 to 30 minutes at 350°. Punch holes in hot cake and pour creme of coconut over top of cake. Chill. Cover with Cool Whip and rest of coconut.
Mix all ingredients (except chipped ham) and bring to a boil slowly. Add chipped ham and cook slowly for 5 to 10 minutes. This makes a lot. Freeze what is left over for another treat later. The longer it sits, the better the flavor.
Fry the smoked pork until it is brown. Set aside. Fry onion until glossy and then bake with the pork chops until tender.
Combine cake mix, gelatin and eggs and beat 2 minutes at medium speed. Add oil and liquid. Beat additional 2 minutes. Fold raspberries into mix. Pour into Bundt or greased and floured tube pan. Bake at 350° for 35 minutes.
Combine first 11 ingredients. Mix well. Shape into 1-inch balls. Brown well in butter, stirring occasionally. Cover and cook over low heat for 15 minutes. Arrange on serving dish.
Brown meat first. Add spices and sear with meat. Add chopped onion. Add remaining ingredients except beans and simmer 30 minutes. Add beans and cover to simmer. Makes 12 servings.
Combine the ground chuck, 2 teaspoons salt, pepper and 3/4 cup flour and mix well. Roll out on floured board about 1/2-inch thick and cut in 4-inch squares. Place in hot fat in a skillet and cook until lightly browned.
Mix all together and bake at 350°. Bake for 30 to 35 minutes or until brown. I use frozen regular pie crust; do not cook first.
Mix cream cheese, peanut butter and powdered sugar together. Add vanilla. Fold in Cool Whip. Pour into crust. Refrigerate several hours before serving.
Cream the butter and sugar well. Add eggs, one at a time. Add flour, then add milk, a little at a time, ending with flour. Cook in tube pan 1 hour and 10 minutes at 350°.
Grease and flour Bundt pan. Beat all ingredients 4 minutes. Bakes 40 to 45 minutes or until done.
Cream butter and sugar. Add cream cheese, cut in pieces and mix well. Add cottage cheese; mix well. Add sour cream; mix well. Add eggs, one at a time, mixing well. Add vanilla; mix well. Add cooked noodles, then milk. Batter will be very watery. Grease bottom of a 13 x 9 x 2-inch baking dish with butter or margarine. Pour in batter. Take a fork and stir noodles to even the distribution. Bake at 350° for 1 hour.
Melt butter and fry veal in it for 15 to 20 minutes, stirring when necessary. Uncover and finish browning. Add flour to fat and meat in skillet and blend well. Add milk and cook until thick, stirring constantly. Add green peppers, salt and pepper and mix well. Pour into buttered casserole and bake at 350° for about 45 minutes. Add chow mein noodles on top and bake about 15 minutes longer. Yields 6 medium servings.
Add the margarine to the potatoes and mix. Add the cream cheese, sour cream and onion. Add separately and mix after each item. Put in greased baking dish. Garnish top with paprika and/or Parmesan cheese. Casserole is best if made ahead of time and let cool before baking. Can be made the day before. Bake at 325° to 350° for 45 to 60 minutes.
Mix cranberry sauce, onion soup mix and Italian dressing in a large baking pan. Marinate chicken in this for several hours. Bake at 325° for about 45 minutes or until chicken is done. Serve over rice. Freezes well.
Drain fruit well. Mix pudding and milk. Add all ingredients together. Refrigerate 2 hours.
Beat eggs on high speed for 3 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Add remaining ingredients. Spread on greased and floured jelly roll pan. Top with chopped nuts (1 cup). Bake at 375° for 15 minutes. Take out and turn out onto towel sprinkled with powdered sugar and roll like a log. Let cool. Unroll and spread with filling.
Sift dry ingredients together. Add milk, egg and butter. Add corn last. Stir only enough to mix ingredients. Fry by spoonfuls in deep fat until brown. Drain on absorbent paper. Makes 14 to 16 fritters.
Dice bacon and saute until crisp in a heavy, large frypan. Remove bacon bits and save. Cut veal into 1-inch cubes. In frypan brown veal on all sides. Remove veal and save. Add shallots and garlic and saute for 2 to 3 minutes. Add flour, cook and stir for 1 minute. Return veal to pan, stir in chicken broth and 1 1/2 cups wine, Worcestershire sauce and hot sauce; simmer, covered, for 1 1/2 hours.
Mix sour cream and cheese well. Stir in 1 package of taco seasoning. Brown ground beef, drain grease and add other package of taco seasoning. Layer as follows: cheese mixture, ground beef, lettuce, tomatoes, shredded cheese and taco sauce. Top with black olives if desired. Serve with taco chips.
Brown beef in skillet. Add onion, green pepper and mushrooms. Cook until tender and add salt, pepper and oregano. Combine soup, water, Worcestershire sauce, sugar and 2 dashes of lemon pepper in a separate bowl and mix well. Place a layer of cooked noodles in a greased 9 x 13-inch casserole, add a layer of meat mixture and repeat. Top with cheese and bake at 350° for 45 minutes. Serves 6.
Combine all together and heat either on top of stove or pour in baking pan. Top with bread crumbs or crushed potato chips. Bake at 350° for 20 to 25 minutes.
Mix well; form into loaf and lay strips of bacon on top. Pour catsup on top and bake 1 hour at 350°.
Mix first 3 ingredients and cook until thick and clear. Add jello and food coloring. Add strawberries. Pour over the sugar mixture in baked pie shell. Cool. Let set in refrigerator. Serve with Cool Whip or ice cream.
Pare potatoes and slice crosswise as thinly as possible. Melt butter in a large skillet. Add salt, if desired. Toss potatoes in butter; coat evenly. Line bottom and sides of a 9-inch plate with potato slices, reserving 8 for garnish. Brown beef and onion in skillet, breaking meat up with fork as it cooks. Stir in tomato sauce, cheese and olives, mixing well. Spoon mixture into potato lined pie shell. Garnish with reserved potato slices. Bake at 350° for 35 to 40 minutes or until potatoes are soft and edges are lightly browned. Allow pie to stand 5 minutes.
Dredge meat with flour and brown in 4 tablespoons butter; add parsley, thyme, bay leaf, salt, pepper, vinegar and beer to cover. Bring to a boil, reduce heat, cover and simmer 1 hour adding more beer if necessary. Saute sliced onions in 4 tablespoons butter; add sugar and cook until onions are slightly glazed. Add the onions to beef and cook 15 minutes more or until meat is tender.
Dissolve sugar in water. Bring to boil. Cool. Add juices and mashed bananas; stir well into juices. Freeze. Remove from freezer. When slightly thawed, scrape or mash and put in punch bowl. Add enough 7-Up to make a slushy punch. Makes 60 servings.
Combine the mustard, honey, cinnamon, cloves and nutmeg in a medium bowl; stir with a wire whisk until well blended. Cover and chill. Makes 2 1/4 cups.
Preheat oven to 400°. Mix all ingredients together. Form into small balls on cookie sheet. Bake until browned.
Mix cream cheese, onion, horseradish sauce, mayonnaise and lemon juice and spread in bottom of dish. Top with chili sauce, then sprinkle crab meat on top. Chill and serve on crackers.
In large saucepan, combine all ingredients; slowly bring mixture to boiling. Reduce heat; cover and simmer for 20 minutes. Remove from heat; pour juice mixture through strainer to remove whole spices. Makes 8 servings.
Preheat oven to 375°. Grease and flour 3 (9-inch) cake pans. Mix cake mix, Mandarin oranges with juice, eggs and Crisco. Beat on medium about 3 minutes. Bake 20 to 25 minutes or until lightly browned.
Preheat oven to 300°. Grease and flour tube pan well. Sift together flour and baking soda and set aside.
Cook yellow squash and zucchini separately in a small amount of boiling salted water for 5 minutes; drain well.
Combine first 6 ingredients. Blend and beat with mixer 2 minutes. Measure 1 1/2 cups batter into bowl. Add chocolate syrup and mix well. Spoon batters alternately into greased and floured 10-inch Bundt pan. Zigzag spatula through batter to marble. Bake 50 minutes at 350°. Cool in pan on rack 15 minutes. Sprinkle with powdered sugar, if desired.
In pitcher, combine grape juice, sugar and lemon juice. Stir until sugar dissolves. Chill before serving. Add club soda, fruit and ice. Makes 7 cups.
Brown hamburger and onion until well done. Add tomato soup, 1 can soup water, tomato paste, 1 can water and tomatoes. Add sugar, salt and pepper. Simmer for 10 minutes, stirring constantly. Add 1/2 stick butter to the cooked and drained macaroni. Combine with tomato mixture and pour into greased baking dish. Top with 3 to 4 slices of bacon (optional). Bake, uncovered, at 350° for 1 hour.
Brown ground beef in heavy saucepan. Drain. Add onion and garlic. Cook until tender. Add remaining ingredients and simmer 30 minutes, stir occasionally.
Mix sugar, flour and salt together. Heat 2 cups of milk in microwave for about 3 to 4 minutes on High. Add 6 beaten eggs to flour mixture, then gradually pour in milk. Put on stove on medium-high and stir until thick or begins to stick. Take off and add 1 can sweetened condensed milk, 2 cans Pet milk, whipped cream and vanilla. Add milk to line in freezer. Takes 20 to 30 minutes in electric ice cream freezer.
Place ham in large baking dish. With knife, cut crisscross shapes across top and sides. Inside each cut crisscross, place a whole clove.
Cream butter and sugar. Add eggs one at a time. Add rest of ingredients. Mix well. Bake 350 degrees for 45 minutes to 1 hour.
Spread over cooled crust. Slice 4 or 5 medium size peaches; sprinkle with Fruit Fresh. Place on top of cream cheese mixture.
Mix all ingredients, except coconut. Form into 1-inch balls. Roll in coconut. Refrigerate.
Put sugar, milk, butter, and salt in large pot; cook over medium heat to soft ball stage. Remove from heat and allow to cool until hand can be held comfortably on bottom of pot. Add sweet potatoes and beat until mixture loses it's gloss. Add pecans; mix well and pour into buttered pan. Cut into squares when cool.
Mix pickle juice and mayonnaise to taste. Punch holes in salad. Pour pickle juice mixture on top and let it run through salad. Sprinkle cornbread on top and serve.
Dissolve yeast in warm water. Mix oil or melted lard, salt and yeast in large bowl. Add flour and water, a little at a time. Knead until dough is very smooth. Shape in ball and let rise. Cover with cloth in large greased bowl until doubled. Punch down dough and knead on floured board for at least 5 minutes. Shape into 4 balls. Place in greased pans. Cover and let rise for 20 to 30 minutes in warm place. Bake in 400° oven for 50 minutes.
Grease and flour a loaf pan. Mix all ingredients. Bake at 350° for about 50 minutes. Check for doneness. Use broom straw or toothpick.
Dissolve gelatin and sugar in boiling water. Add cream cheese and beat smooth with a beater. Stir in orange juice, lemon peel and juice. Chill until partially set. Add carrots and apples. Spoon into 6 or 8 individual molds or one large mold. Chill until firm. Unmold.
Mix all ingredients together. Put into greased muffin pans. Bake at 400° for 15 to 20 minutes.
Marinate pork chops 1 hour in marinade of remaining ingredients, except water. Drain chops, reserving marinade. Wipe dry and brown chops in a greased skillet. Heat marinade with water and pour around chops in baking dish. Cover and bake at 350° for 1 hour.
Divide corn muffin mix in muffin tins. In other muffin tin, put corned beef hash in bottom and top with egg. Bake all as directed for muffins.
Mix ingredients well. Bake at 350° for 30 or 40 minutes in a 9 x 13-inch pan.
Mix milk and eggs together. Sift dry ingredients, flour, baking powder and salt; beat until smooth. Heat oil to frying stage. Pour batter into a funnel. Cover bottom of funnel with finger. Pour only half of the batter in a funnel. Remove finger, releasing batter into hot oil. Whirl around, making a round design in the oil. Cook about 3 minutes and turn over. Cook on other side. Drain on a paper towel; sprinkle with powdered sugar. Serves 8.
Combine all ingredients in large bowl. Mix with electric mixer until well blended. Pour into baking dish. Sprinkle topping over the casserole and bake at 350 degrees for 25 minutes.
Remove skin from the chicken. Rinse chicken. In a 4 1/2-quart Dutch oven, combine the chicken pieces, the 2 1/2 cups water, onion, bouillon granules, poultry seasoning (or sage or thyme) and pepper. Bring to boiling. Reduce heat. Cover and simmer for 25 minutes. Add the carrots and celery. Return to boiling; reduce heat. Cover and simmer for 10 minutes more.
Place all ingredients in a double brown paper bag. Pour oil over. Shake vigorously until mixed. Store in closed containers. Great in tomato soup!
Bring first 2 ingredients to a boil. Add peanut butter. Mix well. Pour over Rice Krispies. Form into balls and place on waxed paper to cool.
Combine 1 1/4 cups flour and 1 teaspoon salt in bowl. Cut in shortening until crumbly. Add cheese. Sprinkle water on top. Shape into ball. Roll into 15-inch circle on floured surface. Place on 13-inch pizza pan. Turn up edge to form rim. Combine Cremora powder, brown sugar, sugar, 1/3 cup flour, 1/4 teaspoon salt, cinnamon and nutmeg. Mix well. Sprinkle half of mixture over pastry. Cut butter into remaining half until crumbly; set aside.
Mix hamburger, pork, rice, salt and pepper. Stuff cabbage leaves. Put in large roaster. Cover with lean bacon strips. Heat tomato juice and flour until thick. Pour over rolls. Bake at 350 degrees for two hours.
Place steak in crock-pot. Add bell pepper and onion. Sprinkle with salt, pepper and garlic powder. Add dry gravy mix. Pour stewed tomatoes over all. Cook for about 6 hours until steak is tender. Stir once or twice. When done, remove steak. Thicken gravy. Serve with mashed potatoes, rice or noodles.
Preheat oven to 350°. Chop beef finely with food chopper. Combine all ingredients (except wonton wrappers) in batter bowl. Blend until smooth using super scraper. Separate wonton wrappers and place one in each cup of the mini muffin pan. Press each wrapper into cup. With the small stainless steel scoop, fill cups with cheese mixture. Wet fingers slightly and pinch top of each wonton wrapper together. Bake for 15 minutes. Cool 10 minutes before serving. Yields 24 servings.
In a skillet, melt oleo and brown rice and onion. In a greased 1 1/2-quart casserole, add bouillon and water to rice mixture. Cover and bake 1 hour at 350°. Serves 6.
Blend egg, confectioners sugar, condensed milk, vanilla and salt in bowl. Melt chocolate and butter in double boiler. Add to the sugar mixture. Mix well. Pour into buttered 9-inch square dish. Chill. Cut into squares. Makes 16 servings.
Mix ingredients and add reserved olive liquid until desired consistency. Refrigerate. Serve with bread sticks.
Cream butter in food processor or mixer until light and fluffy. Add cheese, flour, salt, paprika or poppy seed and form into a dough. Chill dough about 2 hours. Shape dough into small	even balls; place on greased cookie sheet. Sprinkle with some extra paprika or poppy seed. Bake balls at 400° for about 10 minutes or until just baked through. The rounds should never get brown. Cool and remove carefully. Store in airtight container.	These rounds may be frozen for later use. Chill the rounds 30	minutes on the baking sheets before baking.
With flat side of meat mallet, pound chicken to 1/4-inch thickness. Place ham slice, cheese slice and 1/4 of the spinach on each chicken piece. Rol up chicken from short end, jelly roll fashion. Secure with wooden toothpicks, if needed. Place chicken, seam side down, in a 12 x 8-inch microwave-safe baking dish. Cover with vented plastic wrap. Microwave on High 5 minutes.
Combine eggs and sugar; beat well. Add pumpkin. Add oil, beat and add vanilla. Add flour, soda, baking powder and cinnamon; mix well. Add nuts and raisins, mixing well. Pour into large loaf pan, greased and floured or makes 3 layer cake. Bake 1 hour at 350°.
Combine cherries and sugar and bring to boil. Remove from heat and add jello. Let cool. Mix cheese, pineapple and nuts. Add to cooled mixture in pan. Mix and congeal.
Melt candy bar in microwave; mix with Cool Whip. Pour in pie crust. Refrigerate.
Cook beef and pork until tender. Grind with food chopper. Cook raisins and currants until soft. Chop citron, apples, oranges and lemons very fine. Add meat with other ingredients and simmer together for 10 to 15 minutes. Put in jars and seal while hot. Makes approximately 7 quarts.
Put all ingredients in bowl; mix well, adding Old Bay to your taste. Chill. Serve with crackers.
Sift together flour, sugar, soda, salt, nutmeg and cinnamon into bowl. Add shortening, egg, bananas, oats and nuts. Beat until thoroughly blended. Spread into 10 x 15-inch greased cookie sheet pan. Bake at 350° about 25 minutes or until done. Cool slightly.
Cream margarine, shortening and sugar until light and fluffy. Add egg yolks and mix well. Sift flour and soda together; add to cream mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites.
Cream butter and sugar. Add eggs, one at a time. Add vanilla and vinegar. Pour into unbaked pie crusts. Start cooking at 300° and cook for 10 minutes. After 10 minutes, increase heat to 350° and bake an additional 45 minutes. Makes 2 pies.
Cream margarine, sugar and eggs. Add flour, soda, salt and cinnamon. Add apples and nuts. Bake at 350° for 1 hour in 13 x 9-inch pan, two 8-inch rounds or Bundt pan.
Cream the butter and sugar. Add eggs, one at a time, and beat well. Add vanilla and lemon extract. Sift flour, salt and baking powder and add to fruit. Mix fruit/flour mixture with butter and sugar mixture. Add pecans. Bake in tube pan for 3 hours at 250°.
Cream shortening and sugar. Add eggs and milk; beat well. Combine this with raisins and uncooked oatmeal. Sift flour with soda, salt and cinnamon; mix well. Drop by teaspoon onto greased baking sheet. Bake 12 minutes in 350° oven. Makes 3 dozen.
Preheat oven to 350°. Melt butter in microwave or on stove-top. Open crescent rolls and separate into triangles. Dip a marshmallow and roll in the cinnamon/sugar. Place marshmallow at the wide end of the triangle and roll the dough around the marshmallow. Be sure to seal the dough around the marshmallow completely to avoid leaks. Place the dough in a muffin tin and repeat until all the crescent rolls are used. Bake at 350° for 10 to 12 minutes or until brown.
Stir everything together good. Drop by heaping tablespoonfuls into 1/4 inch oil in skillet. Turn over to brown on both sides.
In saucepan, brown rice with sage and butter. Add broth. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Add peas. Simmer 10 minutes more or until done. Stir occasionally. Makes 3 cups.
Combine cottage cheese, pineapple and coconut; mix well. In a 2-quart bowl, layer bananas and grapes and half of the cheese mixture. Then layer peaches and pear slices and remaining cheese mixture. Top with strawberries. Chill and serve. Makes 6 to 8 servings.
Layer the first 4 ingredients. Spread mayonnaise on top, then sprinkle chopped bacon next. Top with Parmesan cheese.
Cut chicken into bite-size cubes. Stir with salad oil, soy sauce, wine, egg whites and ginger. Marinate 1 hour. Combine bread crumbs and sesame seed; roll chicken cubes in this mixture or shake in a closed plastic bag. Arrange in a single layer on a shallow nonstick baking pan sprayed with cooking spray.
Cook chicken, cut up and add soup, sour cream, salt, pepper and garlic salt. Put in baking dish; melt butter, mix with cracker crumbs and poppy seed. Put on top of chicken mixture. Bake at 350° for 30 minutes or until bubbly and browned.
Sift together first 4 ingredients and set aside. Beat oil and sugar together; add eggs, one at a time.
Mix Jell-O with hot water and blend in 1 package of cream cheese. This mixture should be filled with tiny lumps. Add the cold water and relish.
Mix corn, peppers, cream, sugar, salt, butter and tomatoes. Put in buttered baking dish. Sprinkle with bread crumbs. Bake at 375° for 45 minutes.