HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let cream cheese stand at room temperature until softened. Beat until fluffy. Gradually add Eagle Brand milk while stirring. Stir until thoroughly mixed. Add lemon juice and vanilla. Stir until well mixed. Turn into prepared crust. Chill 2 or 3 hours (do not freeze) before garnishing top of pie with cherry pie filling or cherry glaze.
Cream margarine and sugar until light and fluffy. Add combined dry ingredients and mix well. Press half crumb mixture into greased 13 x 9-inch baking pan. Spread with preserves. Sprinkle with remaining crumb mixture. Bake at 400° for 20 to 25 minutes. Cool and cut into bars.
Combine the first 3 ingredients. Mix well and press firmly on bottom of an 8-inch square dish. Chill 15 minutes. Combine the milk, pumpkin, pumpkin pie spice and pudding. Blend with electric mixer on low speed for 2 minutes. Fold in the whipped topping. Spoon over crumb crust in dish. Freeze for 4 hours. When ready to serve, let stand at room temperature for 15 minutes. Cut into squares. Garnish with a dollop of whipped cream and sprinkle of nuts. Store any leftover dessert in freezer.
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.
Cook ingredients, except coconut, until thick. Add coconut and pour into 8-inch baked pie shell.
Beat egg and sugar. Melt shortening and chocolate together. Add vanilla, nuts and raisins, then add flour and milk alternately to make batter. Drop by spoonfuls on greased cookie sheet. Bake in a 420° oven for 6 to 10 minutes.
Preheat oven to 350°. Butter and flour 13 x 9-inch baking pan. Heat water, butter, sugar and salt to boiling in saucepan over medium heat. Whisk in cornmeal and cook 2 minutes. Remove from heat and place in large bowl. Whisk in milk until smooth. Add eggs and baking powder. Pour into pan. Bake 35 to 40 minutes until puffed and golden brown. Makes 12 servings.
Saute onions, garlic, bell pepper and celery in 2 tablespoons of oil. Using stock from chicken, add chicken, okra and sausage pieces. Bring to a gentle boil. Add sauteed ingredients. Add bay leaf and simmer for 30 minutes. Serve over cooked rice.
Cook broccoli	according to directions on box; drain. Mix broccoli with cooked rice. Put	in large baking dish. Sprinkle onion over mixture. In a saucepan, heat Cheez Whiz and soup together. Pour over mixture in baking dish. Cook in 350° oven for 20 to 25 minutes. Serve warm or hot.
Brown hamburger and onion. Drain grease. Add Ragu sauce. Add water to thin this. Cook rigatoni noodles as directed on package. In a large casserole dish that has been well-greased, add in layers the noodles, hamburger mixture, sliced cheese and pepperoni. Will make 2 layers. Bake at 350° for 30 to 35 minutes.
Sift together flour, soda, baking powder and salt. Cream shortening, sugar and egg. Beat thoroughly. Add dry ingredients alternately with orange juice. Add raisins, nuts, apples and orange rind. Pour into 9 x 5-inch loaf pan. Bake at 350° for 45 minutes.
Mix flour, margarine and 3/4 cup chopped nuts. Press in 9 x 12-inch pan. Bake at 350° for 30 minutes. Let cool. Mix cream cheese, sugar and 1 cup Cool Whip. Spread over cooled baked crust. Mix milk and 2 packages instant pudding; beat for 2 minutes. Spread over cream cheese mixture. Top with remaining Cool Whip and sprinkle with remaining chopped nuts.
Cream butter and sugar. Add eggs and beat. Add pineapple. Stir in bread cubes. Bake in a buttered 1 1/2-quart casserole, uncovered, at 350° for 1 hour, until lightly brown. Serve hot or cold. Great with ham!
Cut wieners into bite size pieces. Add wieners and barbecue sauce. Simmer.
Dissolve gelatin in hot water; cool. Mix remaining ingredients; stir into gelatin mixture. Chill until firm. Yields 20 servings.
Cream butter. Add sugar and mix well. Add beaten eggs and then soda dissolved in hot water. Sift flour, measure and sift again. (Reserve a little of the flour, you may not need it all.) Add cinnamon, raisins and nuts to flour and combine mixtures. Drop and bake in moderate oven (350°) for 10 to 12 minutes. Try one cookie first and add more flour if necessary.
Season tenderloin with salt and pepper. In small bowl, stir together the preserves and mustard. Grill pork over a medium-hot fire, brushing with mustard mixture frequently, turning once or twice, until just done, about 15 minutes.
Preheat oven to 350°. Place ingredients in a bowl and stir until blended. Put in greased pan. Bake 30 minutes. Cut in squares while warm.
Bring water to boil. Add oatmeal and salt. Stir and cook 1 minute. Stir in pineapple, cottage cheese and flavoring. Bring to a boil. Serve with sweetener and milk as meal plan permits. Yield: 1 serving.
Layer vegetables in dish (with a cover). Combine soup, vinegar, and oil and pour over vegetables. Refrigerate over night.
Finely chop all vegetables. (A food processor is ideal for this.) Combine with all remaining ingredients and refrigerate 24 hours. Makes about 4 1/2 cups. Serve this soup chilled with one can of the following assortment of garnishes: finely chopped green onions, chives or croutons.
Boil chicken and use chicken broth to make the rice. Debone chicken and cut into chunks. In large skillet or wok, mix all ingredients cook until hot, stirring often.
Cook broccoli; drain well. Stir in remaining ingredients. Cook over medium heat, stirring constantly until heated.
Combine first 7 ingredients and mix well. Spread evenly onto tortillas and roll up. Wrap and chill before slicing and serving with picante sauce.
Cream shortening and sugar until fluffy. Blend in egg yolk. Sift flour into creamed mixture alternately with milk. Add vanilla and cherries. Shape into small balls. Beat egg white until foamy. Dip balls in egg white, let drain then roll in chopped nuts. Place on lightly greased baking sheet and bake in hot oven at 400 degrees for 15 to 18 minutes or until lightly browned. Remove to wire racks to cool.
In a medium saucepan, melt 3 tablespoons butter; stir in flour and add milk all at once. Cook until thickens, stirring constantly. Add cheese and sour cream to sauce and stir until cheese melts. Combine with cauliflower, ham and mushrooms. Put in 2-quart casserole. Combine remaining butter (melted) with bread crumbs and sprinkle on top of casserole. Bake uncovered for 40 minutes or until hot.
Boil water, peanut butter, oleo or butter and salt. Pour over mixture flour, sugar, baking soda, vanilla, eggs and buttermilk or milk with vinegar or lemon juice added. Mix well. Pour into greased jelly roll pan. Bake at 350° for 20 minutes or until done.
Place chicken on cookie sheet in one layer. Bake at 400° for 1 hour, turning once. Combine rest of the ingredients and toss with chicken wings. Serve hot or cold.
Combine all ingredients in container of an electric blender. Process until smooth, stopping once to scrape down sides. Pour into small saucepan; cook sauce over very low heat, stirring constantly until thoroughly heated. Mix thoroughly with cooked fettuccine noodles.
Brown ground beef in pan with oil. Add garlic and onion. Saute until meat loses its pinkness. Drain off fat, if any. Add cabbage, carrots, salt, peppercorn, bay leaf, broth and water. Heat to simmer. Cook until cabbage is tender, about 10 minutes. Add peppers and soy sauce. Simmer 5 minutes. Garnish with fresh parsley.
Put on flat serving tray. First refried beans, then mix sour cream, avocado and taco seasoning and put that on the beans. Then top in order: chopped lettuce, onion, tomato, grated cheese, and sliced black olives. Serve with your favorite chips.
Combine marshmallow cream and cream cheese; blend well. Stir in	 Kahlua. Chill, covered, overnight.	Serve with sliced, fresh fruit.
Blend cocoa, sugar and cornstarch. Add milk and cook slowly until thickened, stirring constantly. Remove from heat, add vanilla and butter. Stir gently until cool and thick enough to spread.
Combine 1/4 cup of the half and half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon. Add remaining half and half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.
Place partially thawed hash brown potatoes in bottom of a buttered 9 x 13-inch pan. Cut up 1/2 cup butter in small squares and spread over potatoes. In a large bowl mix chicken soup, onion, sour cream and cheese. Spread over potatoes and spread with butter. Bake, uncovered, at 350° for 1 hour.
Cook chicken; remove from bone and cut into bite-size pieces. Melt butter in large casserole. Cover bottom of dish with a layer of Ritz cracker crumbs. Add a layer of chicken pieces. Mix soup and sour cream together. Cover chicken with soup mixture. Sprinkle with paprika. Bake 35 minutes at 350°.
Pour boiling water over tea bags. Cover and brew for 5 minutes. Remove tea bags and chill. In a 5-cup blender, combine tea, pineapple and ice cream until smooth. If desired, garnish with flaked coconut. Makes 5 servings.
In small bowl, beat egg whites with salt (speed 7). Transfer egg whites to large bowl. Place on revolving stand. Pour gradually, beating constantly. Pour in fine stream. After all syrup is added, increase speed. Beat until mixture has glossy stage. Add vanilla. Beat at speed 3 until mixture forms peaks. It is ready when tested by dropping teaspoon of hot mixture into a cup of water reaches medium hard-ball stage. Add walnuts or pecans, if desired. Pour into buttered Pyrex dish and cut into squares or drop from teaspoon.
In a small bowl stir together all ingredients. Cover and chill to store. Makes about 1 cup.
Cook the first 3 ingredients until thick. Add a little oleo and milk or Milnot after cooking. Roll bananas in mixture, then in chopped nuts.
In a 20 quart container, put onion and green peppers in 2 gallons water and bring to a rapid boil. Add meat, tomatoes, beans, beef base, pepper, salt, sugar and Worcestershire sauce. Stir well.	Add cabbage. Bring to boil	and then simmer for 30 minutes. Makes 5 gallons.
Melt butter in small baking dish. Add squash and onion. Pour mixture over all and bake approximately 45 minutes in 350° oven. Just before removing from oven, sprinkle Parmesan cheese on top.
In mixing bowl, stir together Bisquick, cheese and pepper. Stir in egg until mix is just moist. Fold in zucchini. Cook "rounds" in skillet until brown.
Break grahams into single cookies. Place side by side on cookie sheet. Put pecan	on top of each cracker. Boil butter and sugar for 2 minutes. Spoon mixture over grahams and bake for 10 minutes at 350°. Take off sheet immediately.
Roll Ritz crackers fine. Melt butter. Mix together. Press into 9 x 13-inch pan; save some cracker mixture for topping.
Brown onion and ground beef. Season with salt and pepper. Place in bottom of glass bowl. Layer tomatoes and avocados on top of ground beef. Then layer cheese. Fold in taco sauce. Spread sour cream on top. Serve hot with taco-flavored Doritos.
Cook broccoli according to box and drain. Saute onion and celery in margarine. Cook rice as directions on the box. Bake 25 minutes at 325°.
Defrost spinach. Squeeze out excess water. Mix with remaining ingredients. Chill at least 2 hours before serving or overnight.
Mix all ingredients. Drop by tablespoon into 1/2-inch oil in skillet. Fry until golden brown. Drain on paper towel and serve. Serves 4 to 6.
Brown whole onion in butter and very little water. Some salt may be added. Add at least a quart more water and bring to a boil. Add rice and cook about 15 minutes (not more or less), then add macaroni and another pinch or so of salt; cook about 10 to 12 more minutes. Stir often. Don't leave it.	Add water if needed. Now, add 2/3 quart of tomato juice. You cannot hurry Rice Soup. If you don't have 1/2 hour to stand near, don't start to make it.
In 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, ketchup and Worcestershire sauce. Add macaroni. Reduce heat to low. Heat through, stirring occasionally. Makes about 4 1/2 cups or 4 servings.
Cook pasta according to package directions; rinse and drain. Combine pasta with remaining ingredients. Cover; chill for at least 8 hours. Toss well before serving.
Cover bottom of pie shells generously with pecan pieces. Measure all ingredients into large bowl. Beat thoroughly and pour over nuts in pie shells. Bake at 425° for 10 minutes and at 350° an additional 25 minutes. Do not overbake!
Whip together all ingredients, then fold in coarsely chopped nasturtiums. Form into pats and logs and wrap in plastic. Can be frozen.
Sprinkle shredded vegetables with salt and let stand 1 hour. Drain mixture if water accumulates. Combine sugar and other 4 ingredients in a saucepan. Bring to boil; boil 3 minutes. Cool and pour over cabbage mixture and let stand 3 minutes. Stir well. Package in plastic freezer bags or containers and freeze. To serve, remove desired amount and thaw in refrigerator. Serves 10.
Combine sugar, lemon jello and boiling water. Add lemonade. Place in freezer to semi-gel. Whip Cool Whip with jello mixture. Place in Bundt cake size mold.
In skillet, brown steaks on both sides in shortening. Pour off drippings. Season with salt and pepper. Reserve 1/4 cup of broth; pour remaining broth into skillet. Add onions, carrots and potatoes. Sprinkle with basil. Cover and simmer 45 to 60 minutes or until meat and vegetables are tender. Drain juice and add water to make one cup (to make gravy). Combine flour and reserved broth; add to pan juices. Cook, stirring constantly, until mixture thickens and bubbles. Pour gravy over meat and vegetables. Makes 4 servings.
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, saving liquid. Add enough water to reserved liquid to measure 1/2 cup. Heat oven to 400°. Mix thoroughly the shortening, sugar, eggs and vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake for 8 to 10 minutes, or until light brown.
In microwave bowl mix sugar, margarine, flour and salt, then add milk and flavor to mixture, using a large spoon. Cook in microwave until filling is thick. Separate eggs and beat yolk with a spoon and slowly mix in filling. Pour filling over layer of wafers and bananas. Add teaspoon of sugar to egg whites and whip until stiff and cook in the oven until topping is brown.
Heat everything except carrots in saucepan to dissolve sugar. Pour over carrots; marinate for 48 hours in refrigerator. You can serve carrots cold or, if you prefer, you can heat them in your microwave. Serves 8 to 10.
Place 2 cups macaroni in a 2-quart greased casserole. Cover with a layer of green beans, a layer of ham and remaining macaroni. Top with buttered crumbs. Bake, uncovered, for 30 minutes or until bubbling hot and slightly browned, at 350°. Makes 4 to 6 servings.
Boil chicken in water. Cut into bite size pieces and return to broth. Add remainder of ingredients except tortillas. Boil for 10 minutes and then add tortillas. Boil until tortillas are soft.
Grease and flour a tube pan. Sift flour and sugar together. Make a well in flour. Add egg yolks and oil; mix. Fold in egg whites and add rest of ingredients, mixing well. Bake for 1 hour and 35 minutes at 325°. Cool before removing from pan.
Sift flour and all other dry ingredients together, except sugar. Prepare carrots, pineapple and nuts. Grease and flour 3 (9-inch) round cake pans. Preheat oven to 350°. Beat eggs lightly; beat in sugar. Stir in oil, dry ingredients, carrots and 3/4 cup pineapple. Stir in nuts and coconut. Spread evenly in pans. Bake for 40 to 45 minutes, until sides shrink and top springs back when touched. Sprinkle with powdered sugar; decorate with grated orange peel.
Set salt for 3 hours over cucumbers and onions. Drain and put into large container and add the rest of the ingredients to onion and cucumbers. Store covered in refrigerator.
Preheat oven to 350°. Grease muffin pans. Sift together flour, soda, cinnamon and salt into a bowl. Combine sugar, oil, egg, lemon juice, vanilla and lemon peel in a large bowl. Whisk to blend. Mix in dry ingredients, apples and pecans. Spoon batter into muffin pans. Bake about 35 minutes. Test center with toothpick. If it comes out clean, muffin is done. Turn muffins out onto a rack. Cool slightly. Serve warm.
Preheat oven to 400°. Grease a 2-quart shallow casserole or 6 to 8 individual casseroles.
Cream sugar, cream cheese and butter. Add eggs, one at a time, beating well after each. Add flavorings, flour and baking powder. Mix well. Roll into 1 1/2-inch balls. Bake at 350° for 10 to 15 minutes.
Bring water to a boil in a saucepan; add butter and stir until melted. Add flour and salt all at once, stirring vigorously. Cook over low heat, stirring constantly until mixture leaves sides of pan and resembles mashed potatoes, about 3 to 5 minutes. Remove from heat; cool about 1 minute. Add eggs, one at a time, thoroughly beating with a spoon after each addition until smooth. Drop heaping tablespoons of mixture 2 inches apart on a greased cookie sheet. Shape in rounds with peak in center. Bake 10 minutes at 450°.
Place olive oil in hot skillet, saute onions and garlic. Add chopped mushroom stems and saute. Add breadcrumbs, parsley and wine. Lay mushroom caps stem end up in ungreased baking sheet. Heap teaspoon of filling in each mushroom. Top with cheese. Bake at 375° for 8 minutes.
Place apples in buttered 9 x 12-inch baking dish. Sprinkle dry jello over apples. Combine flour, sugar and butter until crumbly. Sprinkle over apple-jello mixture. Bake at 350° for 30 minutes.
Mix all the ingredients; shape into numbers or letters. Cover with chopped peanuts. Bake at 300° for 10 minutes.
Cook noodles and drain. Mix rest of ingredients. Pour over noodles and mix lightly. Pour into lasagna pan and refrigerate overnight. Bake at 350° for 1 to 1 1/2 hours. Let sit 20 minutes before cutting.
Split one English muffin and toast on medium toaster setting. Top each muffin half with 1 tablespoon pizza sauce and 1 tablespoon of cheese. Put microwavable paper towel on microwavable dinner plate or paper plate. Put muffin halves on paper towel. Microwave uncovered on High for 30 to 45 seconds until cheese is melted. Cool about 2 minutes before eating.
Preheat oven to 325°. While oven heats, use to melt margarine in a 9-inch square pan. Blend in mixing bowl 1 cup sugar and baking powder; add milk and vanilla. Stir until smooth. Pour over melted margarine. Do not stir. Pour the cherries and syrup over flour mixture trying to distribute cherries evenly. Do not stir. Sprinkle 1/2 cup sugar over cherries. Do not stir. Bake 1 hour.
In a large bowl, cream together butter, brown sugar, sugar and salt. Blend in egg and vanilla. Stir in flour and pecan pieces. Beat until well blended. Drop by teaspoonful onto greased baking sheet. Bake in slow oven at 325° for 25 minutes. Let cool.
Add boiling water to gelatine (mix well). Add softened cream cheese while mixture is still hot. Add sugar and beat until smooth. Add Cool Whip and beat. Add pineapple (juice and all); beat until smooth. Put into Bundt mold. Garnish with strawberries.
Preheat oven to 325°. Brown ground beef with onion and drain. In a large bowl, mix together soup, ketchup, Worcestershire sauce, salt and pepper. Stir in water. Add hamburger and rice. Mix well. Wash peppers; remove tops and seeds. Place in a glass baking dish and fill with stuffing mixture. Bake for 45 minutes. Top with cheese in the last 10 minutes.
Dissolve the yeast in a little warm water with a teaspoon of the sugar. Place the sugar and chillies, the thin rind of the lemons with the juice in a large pan and pour over them the 3 quarts of boiling water. Add the cold water when all the sugar has dissolved, and then add the yeast. Allow to stand for 24 hours.
Mix soup with 1 cup of milk. Place cubed chicken in the bottom of a pan. Sprinkle Veg-All on top of chicken. Pour in soup mixture.
Heat oven to 350°. Cream butter and powdered sugar. Blend in 1 1/2 cups flour. Press evenly in bottom of ungreased baking pan, 13 x 9 x 2-inch. Bake 12 to 15 minutes. Mix remaining ingredients. Spread over hot baked layer and bake 20 minutes longer. Cool; cut into bars. This recipe will serve 15 people.
Mix together eggs, oil, sugar, zucchini and vanilla. Add remaining ingredients and mix well. Pour into greased loaf pans and bake at 325° for 1 hour, or until a toothpick comes out dry when tested. Makes 2 loaves.
Cook vegetables 5 minutes or until tender. Put garlic, paprika, olive oil and a little salt and pepper into the container of the blender, cover and start motor. Remove the cover and gradually pour in the cooked vegetables. Replace the cover and blend soup for 10 seconds, or until it is smooth. Stir into the soup 1 cucumber, cut into tiny dice and the black olives; chill. At serving time, put an ice cube in each plate and pour over it the chilled gazpacho. Sprinkle the soup liberally with chopped parsley and garnish it with tiny croutons.
Beat the butter, sugar and eggs. Add the syrup, flour and soda. Bake on a cookie sheet at 350° for 25 to 30 minutes.
Melt bark in microwave. Add peanut butter. Stir and pour over marshmallows, peanuts and cereal (which has been mixed in a large bowl). Stir well. Spread out and cut into squares or drop by spoon on wax paper.
Grind in food mill; cut with cookie cutters. Chill. Makes 24.
Mix well. Store in covered container. Use 1/3 cup mix to 1 cup hot water (or to taste).
Brown hamburger and bacon. Drain and add to rest of ingredients. Bake at 375°, covered, for 45 minutes or put in crock-pot on low for a few hours.
Preheat oven to 325°. In large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring until smooth. Pour into pastry shell. Bake at 325° for 40 minutes. Remove to wire rack to cool. When completely cool, top with Cool Whip. Refrigerate.
Drain peppers and slice in half lengthwise; take seeds out. Soften cream cheese in microwave; mix in other ingredients. Stuff each pepper half. Place on baking sheet and put in a 350° until the cheese melts. Great with before dinner drinks!
Preheat oven to 350°. Grease Bundt pan. Mix all ingredients; near the end, stir by hand. Add raisins and nuts. Bake about 1 hour. Test with toothpick. Turn cake onto plate. Poke holes in cake; spoon glaze over warm cake. Refrigerate immediately. If wrapped tightly with Saran Wrap and foil, this cake will keep well. Serve with ice cream.
Mix jello with boiling water, then add 7-Up. When partially set, add drained pineapple, marshmallows and sliced bananas. Place in large Pyrex dish and congeal.
Pour Pet milk in a large mixing bowl; add sugar. Add 1 1/2 cans cold water. Stir in all ingredients while pouring water. Add vanilla and add table salt (optional). Stir ingredients well. Pour ingredients into ice cream freezer can. Place top on container. Place ice around can and rock salt. Turn and move ice and rock salt as needed. Freezing Time: 12 minutes.
Saute onion and garlic in oleo. Add remaining ingredients except cheese and tortillas and cook in crock-pot or simmer on stove for 1 hour. Add cheese and tortillas and simmer 10 minutes more.
In bowl, mix sauce and spices together. Set aside. In another bowl, mix Ricotta cheese and eggs. Layer in a 9 x 13-inch pan the sauce, uncooked noodles, Ricotta cheese, sauce and Mozzarella cheese until pan is full. Top with sauce and Mozzarella cheese. Bake at 350° for 1 hour.
Layer fruit in bottom of glass bowl. Combine milk and sour cream; add pudding mixture and beat until well blended. Spoon over fruit and top with almonds.
Mix all together. Drop by teaspoon full on a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix sugar, cornstarch, salt and water. Cook until clear, stirring constantly. Remove from heat. Add food coloring and jello. Stir until dissolved. Let cool. Place whole or sliced strawberries in pie shell. Pour sauce on top. Chill until firm. Top each slice with whipped topping.