HumbleIntelligence/food-ner-1-Million huggingface dataset:
For crust: Crumble and smash graham crackers; put into mixing bowl. Melt butter and add to graham crackers; mix well. Press into bottom of 13 x 9-inch ungreased cake pan and bake at 350° for 10 to 15 minutes. Cool. Soften cream cheese. Put into large mixing bowl. Add sugar and milk. Mix on high speed until smooth. Spread on top of crust and chill. Clean and slice strawberries and mix together with glaze. Spread over cream cheese layer. Chill for about 1/2 hour. Spread Cool Whip on top and chill one hour.
Combine butter, shortening and sugar. Add 7-Up and mix. Add flour, extract and eggs. Bake in tube pan at 350° for 1 hour and 15 minutes.
Preheat oven to 350°. Mix pulp and soda. In a large bowl lightly beat egg. Stir in sugar, oil and pulp. Mix dry ingredients separately and then add to wet ingredients. Add nuts and dates. Spread in greased 10 x 15-inch pan. Bake at 350° for 25 minutes. Cool 5 minutes and spread on glaze.
Wash and sort peas. Set aside. Brown sausage and bacon pieces; drain. Add 8 cups of water and peas; bring to a boil. Skim off foam from top. Then add rest of ingredients, except the 3 cups of water. Simmer 1 hour, then add the 3 cups of water and simmer another 30 minutes. Remove the bay leaf and serve hot over rice or with cornbread.
Beat eggs with fork (no foam). Add Karo syrup, sugar, nuts and vanilla. Mix lightly. Pour into shell. Put in cold oven. Bake at 350° for 1 hour.
Combine the first 3 ingredients in pan and heat, stirring until mixture thickens. Take from heat and cool. Add the pecans and Rice Krispies. Mix well and make into small balls. Roll in very fine coconut.
Break cauliflower into small flowerets. Add carrots, celery and olives. In blender, add rest of ingredients. Blend until celery leaves are finely chopped. Pour over vegetables. Toss well and chill several hours.
Boil sugar and milk in a large pan. Stir and boil slowly for about 8 minutes. Remove from heat and add remaining ingredients. Blend well. Pour in a greased pan. Let cool before cutting into squares. Keep in refrigerator.
Cream shortening, eggs and sugar together. Add molasses and sour cream and mix well. Add remaining ingredients. Add enough flour to make a stiff dough. Refrigerate dough overnight. Roll out dough on a floured board, 1/4-inch thick. Cut dough in pieces (squares).	Place on greased cookie sheets. Bake at 350° for 8 to 12 minutes.
Marinate carrots in all other ingredients overnight. Will keep 3 weeks in refrigerator.
Lay crescent rolls out in a deep casserole dish. Press to form a crust like pizza dough. Bake according to instructions. Mix together sour cream, cream cheese and party dip mix. Spread mixture over rolls. Cut vegetables up into small bite size pieces and place over cheese mixture. Top with Cheddar cheese and enjoy.
Parboil until tender. Cut in halves and scoop out meat. Set aside and saute onion, garlic and celery and cook until tender. Mash pulp with ham, cheese, bread crumbs and mixture in skillet. Fill shells and cover with more bread crumbs. Bake at 350° until crumbs are browned.
Grease 12-cup Bundt pan. Coat pan with nuts. In mixing bowl, combine sugar and butter. Add eggs, one at a time, beating well after each addition. Stir in combined flour, corn meal, baking powder, salt and spices. Add carrots and raisins; mix well. Pour into pan. Bake in 350° oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately. Cool 30 minutes. Serve warm or cold.
Sprinkle chicken breasts lightly on all sides with salt, pepper and nutmeg. In a large frying pan, heat together butter and oil. Add chicken and brown lightly on one side; turn. Add mushrooms and shallots and continue cooking until breasts are lightly browned on both sides. Pour on wine; cover and simmer 15 to 20 minutes just until chicken is tender and juicy. Remove chicken to a warm serving plate and keep warm. Bring liquid in pan to boiling, stirring until reduced by half. Mix in cream, cheese and paprika. Cook over moderate heat until cheese melts and sauce is slightly thickened. Serves 4.
Cook onion and broccoli in salted water until tender. Do not drain. Stir in milk and soup. Heat well. Add cheese, stirring until melted. Cool slightly.
Mix all dry ingredients in bowl; set aside. Mix eggs, oil, bananas and vanilla in bowl. Mix well; add dry mix and mix well. Add nuts and pour in bread loaf pan and bake at 350° for 1 hour.
Variation: May substitute 1 teaspoon grated onion or onion powder and use only 1 tablespoon butter.
Mix all ingredients together in a large bowl. For best flavor let stand in the refrigerator one day. Serves 6 to 8 people.
Beat eggs; add sugar and oil and mix. Add zucchini and mix. Sift dry ingredients together; add to first mixture. Mix well. Add vanilla; mix. Fold in raisins. Pour into 2 large pans (greased). Bake for 1 hour at 350° or until done. Check like it was a cake.
Melt butter in saucepan. Remove from stove and blend in flour so there are no lumps. Return to medium heat, add milk and stir constantly until thickened. Season to taste with salt and pepper. Add chicken and stir in well.
Melt 1 tablespoon margarine in a heavy saucepan. Add onion and parsley and saute until onion is tender. Add tomatoes, oregano and pepper. Increase heat and simmer gently until reduced, mashing tomatoes and stirring occasionally for 20 minutes. Stir in wine and sherry. Cook 2 minutes. In a separate pan, melt 1 tablespoon margarine. Add garlic. Cook 30 seconds; don't let it brown. Add shrimp and cook until shrimp just turns pink. Bring the sauce to a boil. Add the shrimp mixture and 2/3 of the Feta. Mix until heated through. Add the black olives. Mix well. Serve with linguine and crusty French bread. Top serving platter with reserved Feta. Serves 4 to 8.
Marinate beans in Italian dressing for several hours or overnight. Bunch up approximately 6 beans in a half slice of bacon. Continue until all beans are used up. Place in baking dish with cut side of bacon down. Sprinkle with paprika. Bake at 400° until bacon is done.
Mix flour and sugar, and then cut in butter as if making pie crust. Take out 1/2 cup of the crumbs to sprinkle on top of the cake. To the remaining mixture add the sour milk with baking soda dissolved in it. Add spices and egg (and raisins if desired). Pour into a 13 x 9 inch greased pan. Sprinkle crumbs on top. Bake at 325 degrees for 40 - 50 minutes. To sour fresh milk, curdle a cup of milk by adding a tsp. of vinegar to it.
Combine dip, cottage cheese, half shredded cheese, parsley and salt. Add potatoes, toss gently to coat. Put in baking dish. Sprinkle with paprika. Bake, uncovered, in 350° oven for 30 to 35 minutes. Top with remaining shredded cheese. Bake 3 to 4 minutes more or until cheese melts.
Pour milk over shredded wheat biscuits and cool to lukewarm. Add softened yeast, salt, shortening and molasses. Add approximately 1/2 of the flour. Beat well. Add enough more flour to make a soft dough. Prepare as any other yeast bread. Place in greased bread pans. Bake at 400° for 10 minutes. Reduce to 375° and bake 35 to 40 minutes longer. Makes 2 loaves.
Beat cream cheese with sour cream until fluffy. Add beef, onion and seasonings. Turn into shallow baking dish; top with nuts. Bake at 350° for 20 minutes. Serve with chips or crackers.
Stir ingredients in skillet over low heat about 5 minutes. Let the mixture continue to cook, adding walnuts and Rice Krinkles or a substitute. Roll in powdered sugar or powdered coconut. Yields 5 dozen.
Grease 3 (9-inch) round cake pans; line with wax paper. Grease and flour wax paper. Set pans aside.
Cream together the sugar and shortening. Add well beaten eggs and beat mixture well. Stir flour and measure, then sift again with cocoa, soda, baking powder and salt. Combine hot coffee and buttermilk. Add alternately with dry ingredients. Add vanilla. Pour into three 8-inch pans. Bake in moderate oven at 350°. Frost with fluffy cooked white frosting.
Heat butter and milk until butter is melted. Stir in corn and eggs. Mix in remaining ingredients. Bake at 325° until done.
Brown the pork chops well and season lightly with salt and pepper. Place in Crock-Pot and cook on Low 7-9 hours. Heat and use any ONE of the above for sauce. Pour over the pork chops and serve.
Mix first 3 ingredients in a Pyrex dish (9 x 13 1/2 x 2-inch). Lay raw pork chops on top and bake at 350° for 1 hour. If necessary, place under broiler a few minutes to fully brown chops on top.
In large saucepot, bring water and 1 teaspoon salt to boiling. Gradually stir in rice. Cover; cook on low heat for 45 minutes, or until liquid is absorbed. In large skillet, melt butter. Add onion, celery and mushrooms; saute until soft. Stir in 2 teaspoons salt, pepper and poultry seasoning. Add to cooked brown rice. Add whole bran cereal. Sprinkle with milk; toss until moistened. Stuff lightly into turkey. Makes enough for 10 to 12-pound turkey.
Mix vanilla wafer crumbs and soft margarine. Spread in bottom of 3-quart baking dish. Mix powdered sugar and cream cheese or margarine. Beat with mixer until light and fluffy. Spread over crumb mixture and chill 1 hour. Slice bananas round and sprinkle with lemon juice. Layer bananas, then pineapple, then Cool Whip. Garnish top with pecans and cherries.
Bake cake in 9 or 8-inch pans.	Cool. Make pudding and put in	icebox. When cool enough to start layering in trifle bowl, put one layer of cake. Drizzle with Kahlua. Put 1/2 pudding, 1/2 Cool Whip and 1/2 Heath bars. Place second cake layer	and repeat. Much better if made day before serving. Refrigerate.
Preheat oven to 325°. Butter a 9 x 13-inch baking pan. In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Add the vanilla and flour. Pour one-third of the mixture into a small bowl and set aside. Add the melted chocolate to the large bowl and mix well. Pour into prepared pan. Gently pour contents of small bowl on top of chocolate layer and top with nuts and chips. Press in lightly.
Cut shelled eggs in halves, lengthwise or crosswise. Carefully remove yolks. Mash yolks, then add remaining ingredients, mixing thoroughly. Refill whites with this mixture. Sprinkle with paprika.
Place cooked broccoli in Pyrex dish. Combine soup, mayonnaise, margarine, egg and onion; pour over broccoli. Sprinkle top with cheese. Top with cracker crumbs. Bake for 30 minutes at 350°.
Rinse and pat dry and halve or slice mushrooms. Set aside. Melt butter in a large electric skillet. Add onion and saute for 2 minutes. Add mushrooms and saute for 5 minutes. Stir in parsley, lemon juice, salt and pepper.
Combine sugar, nutmeg, cinnamon, cream of tartar in saucepan; add water. Bring to boil. Cook at 240° on candy thermometer, or until a little syrup dropped in cold water forms firm ball. Add vanilla and walnuts. Stir until nuts are thoroughly coated. Turn out onto wax paper or greased cookie sheet. With 2 forks separate nuts. Cool. Makes 3 cups. Recipe is from Good Housekeeping Cook Book, modified by me.
Saut onion and celery in 1 stick butter until translucent. Mix potatoes, soup and sour cream and pour into baking dish. Top with cheese slices. Top cheese with cornflakes. Bake at 350 degrees for 1 hr.
Fry hamburger. Drain. Salt to taste, if desired. Add water, tomatoes, bay leaves, basil and soup base. Simmer for about 15 minutes. Add vegetables except green beans. Cook until just tender. Add green beans about last 20 minutes of cooking time. Serve.
Mix together vinegar, oil, sugar, salt and pepper. Bring to a boil. Cool. Drain vegetables. Add to the cooled liquid mixture. Allow to marinate overnight. Will keep for a long period. The longer it marinates, the better it tastes.
Combine flour, cornmeal, onion, sugar and mustard; stir well. Combine milk and eggs. Add dry ingredients, stirring well. Set aside. Wipe each frankfurter dry and insert a wooden stick into one end. Dip frankfurter in batter. Fry in deep, hot oil at 375° for 2 to 3 minutes or until brown, turning once. Drain well on paper towels. Repeat with remaining frankfurters.
Cook 4 slices of bacon until crisp. Reserve 3 tablespoons of bacon grease. In skillet, with bacon grease, add onion, pork and beans, brown sugar, Worcestershire sauce, mustard and ketchup. Pour beans into casserole dish; sprinkle bacon on top. Bake at 350°, uncovered, for 1 hour.
Peel and slice thin the vegetables. Cover with cold water. Add 2 tablespoons salt and soak overnight. Drain nearly all water off. Mix sugar, vinegar, 1 teaspoon salt and celery salt. Add to pickles and refrigerate. Keeps for weeks.
Bring 2 cups of water to a boil; add tea bags. Steep for 6 minutes. Pour into 1 gallon container. Add sugar and lemonade. Fill with water; mix well.
Whisk first four ingredients for a few minutes (mix well). In bowl, layer as follows: cookies, bananas, pudding, etc. Finish with cookies.
Mix pudding, cake mix, eggs, oil and water. Mix sugar, cinnamon and nuts. Pour 1/2 cake mixture into greased and floured Bundt pan. Put 1/2 sugar mixture. Pour rest of cake mixture. Put rest of sugar mixture. Cut through cake with knife. Bake at 350° for 50 to 60 minutes.
Beat margarine and cream cheese until smooth. Beat in sugar and vanilla; add eggs, then flour and baking powder. Flour and grease 9 x 5-inch loaf pan. Bake at 325° for 1 hour and 10 minutes.
Drain fruit well. Stir in sour cream. Add coconut, marshmallows and pineapple. Carefully stir in oranges last. Refrigerate. Let stand overnight.
Preheat oven to 350°. Cream sugar and butter until blended. Add eggs and beat. In separate bowl, measure flour and baking powder. In a cup, measure buttermilk and add baking soda; stir. Alternately add flour/baking powder mixture and buttermilk mixture to creamed sugar mixture until well blended in one bowl. Then add vanilla for flavor.
Mix wet ingredients. Add flour and cocoa. Blend well. Add nuts and coconut. Bake at 350° for 35 to 45 minutes in greased and floured cake pan. Remove from oven and while hot pour on 1 jar marshmallow cream; spread. Let cool and frost.
Drain pineapple and reserve juice. Mix flour, sugar, eggs and thin with the pineapple juice. Cook until thick. Mix with the crushed pineapples. Top with the marshmallows and sprinkle with nuts. Chill.
Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease muffin tin and press 1 wrapper in each cup. Spray lightly with vegetable oil. Bake wonton wrappers for 5 minutes until browning around edges or bubbles up. Remove wrappers from tin and place on baking sheet. Fill with sausage mixture. Bake 5 to 7 minutes at 350° until bubbly or melted filling. Makes 4 to 5 dozen.
Place broccoli in saucepan (low heat) until thawed. Add everything but rice. Heat good until cheese and margarine melt. Add rice. Place in a casserole dish and bake at 350° for 30 minutes.
Layer ingredients in order given in 9 x 13-inch pan. Do not mix. Bake 1 hour at 325°.
Mix jello and water, stirring well. Let cool and add pie filling and pineapple. Let gel overnight or until firm. Mix remaining ingredients and spread over top. Garnish with pecans.
Peel and slice potatoes. Place in pot and cover with water. Add salt, onion, celery and carrot. Boil until tender. Mix enough dry milk into liquid to complete filling the pot as full as you wish. Mix cornstarch with water; add to pot to thicken as desired. Let come to simmer and turn off. Add margarine and pepper. Sprinkle on top of hot mixture the coffee creamer and stir into soup.
Mix confectioner's sugar, cream cheese, pineapple and approximately 1/3 c. cool whip. Blend well. Spoon into pie shell. Top with sliced bananas, then strawberries, then remaining cool whip. Sprinkle pecans on top. Chill for 2 - 3 hours. Slice and serve.
Put chicken in a bowl with fitted cover. Pour Italian dressing over chicken. Refrigerate 8 hours or overnight. Take chicken out of dressing; put in frying pan. Fry slow until done.
Grate potatoes and onion. Drain off extra liquid. Add flour, egg, salt and pepper; mix well. Heat small amount of Crisco oil in frying pan. Place a tablespoon of mixture into pan, forming a circle, and fry until brown on both sides.
Sift dry ingredients, cut in shortening with pastry blender. Dissolve yeast in warm water; add to dry ingredients with buttermilk; mix well. Roll out 1/4-inch thick; cut with round biscuit cutter. Dip in melted butter; fold in half. Bake at 400° for 15 to 20 minutes. Use what you need, put the rest in refrigerator. These will keep in fridge or may be frozen. No need to thaw out, just place from freezer to oven. Place 3 to 4 tablespoons butter in pan for biscuits.
Remove skin from chicken breasts; cut meat from bones. Cut into 1-inch cubes. Sprinkle with salt and pepper. Add oil to wok, pouring it around sides. Preheat to 325°. Add chicken cubes. Stir-fry 2 to 3 minutes or until chicken turns white. Make well in center. Add onions, mushrooms, pimiento and ginger. Stir-fry 1 minute. Make well in center. Add broth and snow peas. Bring to boil. Cook 1 minute. Combine cornstarch and water; add to center of wok. Bring to boil without stirring, about 1 minute. Cook an additional 1 minute or until thickened, stirring rest of ingredients with sauce. Serve with Plum Sauce or Hot Sweet Mustard Sauce. Makes 4 to 5 servings.
Combine Cheddar cheese and softened cream cheese; mix well until very well blended. Add remaining ingredients. Mix well. Chill. Serve with assorted crackers. Makes approximately 5 cups.
Saute onion slowly in butter. Cook spinach according to package; drain thoroughly. Combine onion, spinach and Swiss cheese. Beat eggs. Blend in milk and seasonings. Combine with spinach mixture. Bake pie shell. Pour in egg and vegetable mixture. Bake at 375° for 35 to 40 minutes or until knife inserted in center comes out clean.
Mix mustard, jelly and butter over heat and let come to a slight boil. Put in hot dogs and cook until they look done, about 15 to 20 minutes.
Peel bananas. Spread peanut butter in the bun and put in a banana. Cut the "monkey meal" in half and serve.
Beat egg yolks with condensed milk to blend. Add juice; beat until smooth. Pour into 4 to 5 champagne flutes. Wrap with film and freeze. Thaw slightly before serving. Top with whipped cream. Garnish with lime slice.
Melt butter in sheet cake baking pan. If using frozen fruit, cook slowly for 30 minutes with 1 cup sugar. After cooking, you should have 1/2 to 1 cup juice. Do not drain. Pour fruit and juice over butter in pan. Mix sugar, flour, salt, baking powder and milk to make batter. Pour over fruit. Sprinkle with 1/2 cup sugar before baking. Bake at 350° for 30 minutes until slightly brown on top and cobbler mixture is firm.
Mix sugar, flour, oil, eggs, salt, soda, cinnamon, allspice, buttermilk, cooked and diced prunes and vanilla until they are well blended. Add pecan pieces. Pour into greased and floured Bundt or tube pan. Bake at 350° for 55 to 60 minutes.
Trim fat from meat, cube and rinse under water. In frying pan, heat oil, add meat and brown completely. Remove meat and set aside. Slice onion into small pieces and add to frying pan. Saute, add meat. Add seasoning to taste. Start with the suggested amount and add more for desired taste. Pour in enough tomato sauce to cover completely. Add the bay leaf, cover and simmer several hours, adding water to keep from drying out. Serve with rice.
On floured pastry cloth with stockinet covered rolling pin, roll pastry into a 12 x 9-inch rectangle. Cut into twelve 3-inch squares. Place a mounded tablespoon of filling in center of each square. Moisten edges with water; fold pastry over filling to form a triangle and press edges together firmly with a fork to seal. Brush tops lightly with egg mixture. Cover and chill until ready to bake or bake immediately on an ungreased baking sheet in preheated 375° oven for 20 minutes or until golden brown. Serve warm or at room temperature. Makes 12.
In a large skillet cook meat until brown. Drain. Add seasoning mix and water. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until meat is cooked and flavors have blended. Set aside.
Mix crumbs, ketchup and water; mix really good. Add ground beef and mix well with your hands. Shape in cast-iron skillet and top with half can of undiluted tomato soup, then dilute the remaining soup and pour around the loaf. Bake at 350° for 1 hour.
Mix all ingredients; use 1/3 cup of mixture to each cup of boiling water.
Cook sliced carrots until tender in lightly salted water. Marinate overnight in the remaining ingredients.
Saute onion and celery in butter until wilted. Blend in flour. Pour in milk gradually, stirring constantly. Add egg yolks, salt and peppers. Cook 5 minutes. Put crabmeat in a mixing bowl and pour sauce over crabmeat. Mix well and transfer to lightly greased casserole. Sprinkle with grated cheese. Baked at 375° for 25 to 30 minutes. Serves 6.
Mix all ingredients. Store in airtight container. Add water and mix, about 1 tablespoon to 6 ounces. Enjoy.
Combine Cool Whip and milk. Beat well. Fold in remaining ingredients. Chill until serving time. Makes a large amount.
Lightly cook and drain broccoli. Saute onion in margarine until transparent. Combine broccoli, onion, eggs, cottage cheese, salt, corn bread mix and cheese. Pour into lightly greased 8-inch square pan. Bake at 375° for 50 minutes or until golden brown. Cut into squares.
In large bowl, combine butter, sugar, vanilla and salt. On low speed of mixer for about 1 minute, blend well. Then add flour gradually on low speed until combined. Stir in nuts. Roll dough into 1-inch balls. Place balls about 1-inch apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes until firm. While cookies are warm, roll in powdered sugar. Cool and reroll in sugar again.
Mix ground beef and water together and boil 15 minutes. Add the other ingredients and cook for 15 minutes.
Mix meat with salt and pepper, egg and cream. Add just enough flour to hold mixture together. Make walnut size meat balls. Melt butter in skillet and brown meat balls, turning carefully. When meat balls are browned, add chili sauce and grape jelly. Cover and simmer for 30 minutes. Serve warm in sauce.
Mix. Let rise before making into loaves. Let rise again. Bake at 350° for 1 hour. Makes 3 loaves. This recipe also makes nice rolls.
In a slow cooker, combine the first 10 ingredients; mix well. Add the beans and peas; mix well. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Remove bay leaves.
Cook lasagne noodles according to package directions and set aside in cool water to prevent sticking.
Beat eggs, mix in both milks, add vanilla. Fold in whipping cream and sprinkle with nutmeg.
Cook green beans until tender. Drain and toss lightly with the rest of ingredients, except onion rings. Turn into a 10-inch shallow casserole dish. Put onion rings on top. Bake at 350° for 15 to 18 minutes. Yield: 6 servings.
Cook broccoli 3 to 4 minutes. Drain. Blend flour, nutmeg and paprika in margarine. Slowly add milk and stir until bubbly. Remove from heat. Add cheeses to sauce and stir until melted. Stir in hash browns. Turn half of mixture into greased baking dish. Top with broccoli and meat. Spoon remainder of mixture over broccoli and meat. Cover; bake 35 minutes at 350°.
Cut meat across grain into 1/2-inch strips, 1 1/2 inches long. Melt butter in skillet. Add mushrooms and onion and cook until onion is tender. Remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of broth, stir in remaining broth, the catsup, garlic and salt. Cover; simmer 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream. Heat and serve over noodles.
Beat eggs, sugar and syrup. Sprinkle coconut and nuts in pie shell. Add syrup mixture. Bake for 1 hour at 350°.