HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients. Spread cream cheese mixture on crust and bake 15 minutes at 350°. Cool (large loaf pan). Spread blueberry pie filling on cooled cheese mixture. Cover with Cool Whip or whipped cream.
Grease a 13 x 9-inch baking pan. In 2-quart heavy saucepan over low heat, melt butter and chocolate. With wire whisk or spoon, beat in 2 cups sugar and 3 eggs until well blended. With wooden spoon, stir in flour, salt, nuts and 1 teaspoon vanilla extract. Spread evenly in pan.
Mix all ingredients. Knead for 3 minutes. Roll in 1/2 inch thickness. Cut into dog bone shapes, people shapes or just rectangles. Bake on greased cookie sheet 30 minutes at 350°.
Mix the first 4 ingredients well. Spread same on rye rounds. Sprinkle same with salad seasoning. Place same under broiler and brown until light brown in color. Serve almost immediately. Be aware as it gets very, very hot, but is delicious.
Mix all real well. Make into 4-ounce portions (shape into oblong football like shapes). Bake at 325° for about 25 minutes. Use regular brown gravy. Add 1 (16-ounce) can of mushrooms per bag of gravy. Top meat with gravy when serving.
Chop up artichoke hearts (in food processor, if available). Mix all ingredients together. Put in pie or quiche dish and bake at 350° for 20 to 25 minutes. Serve with your favorite crackers.
In small amount of oil, saute zucchini, green onion and bell pepper. Add jalapeno pepper with small amount of hominy liquid. Cook over low heat until zucchini is tender and flavors are blended (about 10 minutes). Add salt if needed. Turn off heat. Sprinkle cheese over top. Let it melt, then serve.
Mix chile sauce and grape jelly together in pan. Add mini sausages and simmer for at least 1/2 an hour.
Heat oven to 400°. Lightly spoon flour into measuring cup; level off. In large bowl, combine first 6 ingredients. Add apples and raisins. Stir in apple juice, oil and eggs until moistened. Spoon batter into muffin cups, filling 3/4 full. Bake for 20 to 25 minutes or until golden brown. Immediately remove from pans. Serve warm.
Combine water, salt, cornmeal and shortening. Cook until thick; cool. Combine and blend well the rest of the ingredients. Knead and let rise. Punch down and form into 2 loaves. Put in bread pans. Let rise until double. Bake at 375° for 40 to 50 minutes.
Remove stems from mushrooms; reserve caps. Chop stems. In medium saucepan, cook the chopped stems and onion in the 1 tablespoon butter just until tender. Blend in flour, marjoram and pepper; add wine. Cook and stir until thickened and bubbly. Stir in ham and parsley. Stuff mushroom caps with ham mixture.
Spread butter on bread slices; place 4 slices, buttered side down, in a single layer in a greased shallow baking pan. Top each bread slice with sausage and remaining bread slices, buttered side up. Sprinkle with cheese and combine remaining ingredients. Pour over sandwiches. Cover and refrigerate overnight.
Cut elephant into bite size pieces. This should take about 4 months. Simmer slowly over medium heat. Save trunk to store pieces in while cutting up. Simmer about 3 weeks. Add vegetables during last week.
Cover bottom of 11 x 17-inch baking pan with crescent rolls, patting and stretching to fit. Bake at 350° for 7 to 8 minutes or until lightly brown.
In food processor bowl, chop green onions; add spinach, mayonnaise and garlic salt. Serve with Fritos.
Saute garlic in cooking oil; add onions, carrot and cabbage. Season with soy sauce and fry for 2 minutes. Add broth and simmer; add kintsay. When vegetables are cooked, mix in soaked and drained bijon and season with salt and m.s.g. Garnish with chorizo and spring onions.
Slice and cook the carrots until tender; melt the butter and add ginger and maple syrup to the butter. Simmer the carrots and the syrup mixture until glazed. Stir frequently.
First layer: Crush pretzels: mix with melted butter and sugar. Bake in a 9 x 13 inch pan for 8 minutes at 400°; cool.
Brown ground beef in skillet. Drain off grease. In a crock-pot, melt cheese. Add ground beef and tomatoes. Stir well. Heat through. Serve with chips.
Coat beef cubes with flour. In Dutch oven, brown meat and garlic in hot shortening. Add remaining ingredients, except vegetables. Bring to boiling; reduce heat. Cover and simmer 1 1/2 to 2 hours. Add potatoes, carrots, onions and celery. Cover and simmer until vegetables are tender (about 30 to 40 minutes). Makes 8 to 10 servings.
Mix all ingredients together. Bake at 350° for 1 hour or until lightly browned.
Trim the loose outer leaves from a firm head cabbage. Cut out enough from the stem end to make a deep well. Prepare a filling by combining all ingredients. Fill the center of the cabbage with this filling. Cover it with a bowl and lid or wrap the cabbage in heavy foil and bake for 1 to 2 hours. Serve it with Cheese Sauce (see recipe which follows). Makes 6 servings.
Mix all ingredients except almonds. Spoon into ovenproof dish. Sprinkle with almonds. Bake for 15 minutes in 375° oven. Serve with crackers.
Wash and dry potatoes. Prick with fork. Oil skins lightly. Bake at 400° for about 60 minutes or until done. Cut a slice from the top of each potato and scoop out the flesh. Whip or mash; add margarine, milk, sour cream, salt and pepper. Adjust milk until the potato mix is about like regular mashed potatoes. Then add the onions and cheese. Mix well.
Chop tomatoes and onions into large pot. Add crushed garlic. Add chopped peppers (sliced jalapeno may be used). Add vinegar, salt and sugar. Cook over low to medium heat until onions and peppers are done. Juices will cook down. Pour into jars and seal or put into jars and refrigerate.
Brown chicken lightly in 2 tablespoons bacon drippings in deep Dutch oven; remove excess fat. Add about 3 quarts of hot, salted water. Simmer chicken until just tender. Pour remaining bacon drippings into skillet; add flour. Cook over low heat, stirring constantly, until golden brown. Add onion and garlic to roux (dark brown flour mixture for gravy); cook over low heat for about 5 minutes or until onion is wilted. Add roux to chicken mixture gradually, stirring constantly. Add salt, pepper and cayenne pepper. Cook for 45 minutes or until chicken is tender. Brown sausage lightly in skillet; drain. Add shallots and parsley; stir into gumbo. (Raw oysters and liquid from oysters may be added instead of sausage; cook long enough for oysters to get done.) Remove from heat. Add file, stirring well. Let stand, covered, for 10 minutes. Serve in soup bowls; spoon desired amount of rice into each bowl. Yields 8 servings.
Mix dry ingredients; add carrots, oil and eggs. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 50 to 60 minutes. Cool and frost with cream cheese frosting.
Fry in skillet all ingredients except dough. Let the dough rise. Roll the bread dough into a large rectangle about the size of a cookie sheet. Spread sausage mix and 1 pound of Mozzarella cheese. Roll up jelly roll fashion. Place seam side down on a greased cookie sheet. Brush with oil. Bake in a 350° oven for 35 to 45 minutes or until browned.
Remove crusts from bread and set aside. Arrange bread slices in a greased 13 x 9 x 2-inch pan. Top with chicken. Cover with mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese slices on top. Combine soups and pimientos; pour over the cheese slices. Cover and refrigerate overnight. Before baking, crumble bread crusts; toss with melted butter or oleo. Sprinkle over casserole. Bake at 325° for 1 1/2 hours or until set. Let stand 10 minutes before serving. Serves 8 to 10 people.
In 13 x 9-inch baking dish, place melted butter. Add sugar, flour and milk; mix until dry ingredients are well moistened and smooth. Add drained peaches and sprinkle with cinnamon, if desired. Bake in a 350° oven for approximately 30 minutes or until golden brown.
Caramel: Put sugar in pan. Add water in center of sugar. Put on medium flame and leave until it turns into caramel. Immediately put caramel into baking pan/mold. Turn oven to 350°.
Put shortening, sugar and salt in a large bowl. Pour boiling water over it to soften shortening. Soak yeast in 1/2 cup warm water for 5 minutes. Add shortening mixture. Add egg and stir in flour 1 cup at a time. Refrigerate in a covered container overnight or several hours. Remove from refrigerator about 2 hours before cooking. Shape rolls and place in greased pan. Brush with melted butter. Let rise. Bake at 450° for 10 or 15 minutes.
Mix ingredients. Pour over or baste chicken often with mixture as chicken is baked on 325° for 30 minutes to 1 hour.
Prepare and put aside in small dishes. Cut chicken into 1/2-inch cubes. Take seeds out of plum tomatoes; cut into small pieces. Slice mushrooms. Boil sun-dried tomatoes for 2 minutes; drain and chop them. Place oil in saute pan. When oil is hot, add chicken cubes and stir until cooked. Add plum tomatoes, sun-dried tomatoes and rest of ingredients. Cook until all is done (about 1/2 hour). Cook the spaghetti; drain and mix. Add lots of grated cheese.
Mix oats and buttermilk. Add rest of ingredients. This is thick batter. Serve with warm chunky applesauce.
Bake cake according to directions. While hot, punch holes in cake and pour condensed milk over it. Mix together pudding and milk. Beat until thick. Add Cool Whip and coconut; spread over cake after it cools completely. Sprinkle some coconut on top.
Combine ground beef, egg, bread crumbs, milk and 1 teaspoon of salt and garlic salt in a large bowl; mix lightly until well blended. Shape into 12 balls. Melt butter in a Dutch oven; add onions and mushrooms; sprinkle with sugar. Brown quickly; remove with slotted spoon to shallow pan. Add meat balls to drippings in Dutch oven; brown. Combine with vegetables. Blend flour and remaining salt into drippings in pan. stir in beef broth until smooth, then wine and carrot. Add bay leaf and vegetables and meat balls; cover, simmer 35 minutes. Remove bay leaf. Serve over rice or noodles. Serves 6.
Heat oil in skillet, add onion, and cook gently for 5 minutes. Blend in flour, stir in tomato sauce, add water, heat to boiling. Add remaining ingredients, cover and cook for 15 minutes. Serve on hamburger buns.
Finely chop all peppers. In a medium saucepan, stir together all ingredients with 1/2 of the peppers. Heat thoroughly. Transfer to a serving bowl and sprinkle with remaining peppers. Serve with taco chips.
Combine cheeses and beat until smooth. Add next 8 ingredients and mix well. Stir in parsley and pimento. Cover and refrigerate for several hours until firm. Shape into ball and cover with pecans. Refrigerate until ready to serve. Sprinkle with paprika and chopped parsley, if desired.
Preheat oven to 350°. Grease 1 (12-inch) or 2 (9-inch) pizza pans with butter. Prepare brownie mix as directed for fudgy brownies. Stir in peanuts. Spoon mixture into prepared pan and bake 15 to 20 minutes. Cool in pan.
Place cabbage and green pepper in a large bowl. Put remaining ingredients in blender and process until onion is well mixed.
Prepare berries and cherries; drain pineapple. Slice orange very thin. Combine fruits; weigh and add equal weight of sugar. Cook slowly until mixture thickens when a little is tested on a cold plate. Pour into hot glasses and cover with paraffin. This is delicious served with cream cheese and crackers.
Fry onion in butter. Add mushrooms and heat gently. Add soy sauce when hot and season with salt and pepper to taste.
Mix vanilla pudding as directed on box, then pour in bottom of a deep cake pan. Then pour pineapple over it. Then fix your Jell-O as directed on box. Then pour over the other mixture very slowly. Put in refrigerator and let jell.
Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (covered and no syrup left). Pour and spread over ungreased cookie sheet and	bake at 300° for approximately 30 minutes, stirring occasionally for even roasting.
Soak for 24 hours 7 lbs. of sliced green tomatoes in 2 gallons of water in which 3 c. of lime have been dissolved. Drain and soak in fresh water for 4 hours, changing the water every hour. Drain, place in kettle 5 lbs. sugar, 3 pints of vinegar, and one tsp. each of cloves, ginger, allspice, celery seed, mace, and cinnamon. Bring this syrup to boiling, pour over the tomatoes, and let stand over night. In the morning boil for 1 hour and seal in glass jars. Green vegetable coloring may be used to make a clear green color.
Spread dough in a 16-inch pizza pan. Bake at 350° for 5 to 7 minutes. Cool completely. Mix Cool Whip and cream cheese. Set aside. Slice strawberries. Set aside. Spread glaze over cookie top with 3/4 of strawberries. Cover with Cool Whip mixture. Top with strawberries. Serves 8.
Mix ingredients with 1 1/4 cups cold water. Cook together over medium heat for 4 minutes, stirring all the time until it looks like wet mashed potatoes. Cover with a cloth and let cool.
Mix meat, egg, crumbs, salt and pepper. Form balls and brown in skillet. Slowly heat sauce with sugar and vinegar. Place balls in sauce. Cook for 1 hour.
Saute all ingredients until cheese is melted and mixed well. Use on chips, eggs, etc.
A great many husbands are entirely spoiled by mismanagement in cooking and so are not tender and good. Some women keep them too constantly in hot water, others freeze them, others put them in a stew, others roast them, others keep them constantly in a pickle.
Heat olive oil on medium heat. Add onions and cook until glazed, then add mushrooms. Saut for about 5 minutes. Add more olive oil if needed. Add 8 oz. can tomato paste and water. Add spices and mix. Simmer 10 minutes, stirring occasionally. Salt to taste. Serve with pasta.
Preheat oven to 325°. Cream Crisco and sugar; add salt, vanilla and eggs one at a time, beating well. Add flour and 3/4 cup buttermilk. Add soda to remaining buttermilk and fold into mixture. Bake in greased and wax paper-lined 10-inch tube pan at 325° for 1 hour and 30 minutes. Cut off heat for last 10 minutes. Cool in pan on rack for 10 minutes. Turn out on rack and finish cooling.
Mix all ingredients in larger roaster. Bake at 250° for 2 hours, stirring with wooden spoon every 15 minutes. Be careful not to crush cereal. Pack in freezer bags and seal to store but do not freeze.
Allow cheese to get to room temperature. Heat undiluted soup in pan over low heat 1 minute. Add cream cheese to soup, stir to dissolve lumps. Add gelatin to mixture; stir well. Remove from heat and add rest of ingredients. Mix thoroughly and spoon into mold.
Melt butter in saucepan. Saute onion in butter until tender. Add cheese soup and milk to onion. Mix well. Salt and pepper to taste. Heat until creamy. Pour over macaroni and stir until mixed.
Bring margarine, sugar and milk to a boil for 1 1/2 minutes. Add vanilla and peanut butter, then oats and cocoa. Turn off heat and stir. Drop in mounds on wax paper. Refrigerate to harden faster.
Grind together raisins, figs and dates. Add lemon juice to cracker crumbs. Roll one rounded teaspoonful of fruit mixture into a ball. Roll ball in cracker crumbs until coated. Store in airtight container. Yield 16. Exchanges, 1 fruit.
In a dish, combine all ingredients together. Use the marinade for beef, chicken, shrimp or pork. Makes about 1 cup.
Mix all ingredients in order given. Bake at 350° for 35 to 40 minutes or until toothpick comes out clean.
Mix all ingredients except chicken. Soak chicken 4 hours overnight in sauce. Drain chicken (but save the sauce). Bake in a shallow pan for 1 hour at 325°. Turn pieces over and baste with sauce often. Ten minutes before turning off the heat, pour the rest of the soy sauce mixture on top. Serve with chopped green onions and Chinese parsley. Serves 10-12.
Mix dry ingredients. Add egg yolks and vanilla. Add milk. Cook until thick. Put in cooked pie shell. Beat egg whites, add 3 tablespoons of sugar and beat. Put on pie and brown.
Microwave cheeses and margarine on medium, stirring occasionally just until melted. Combine milk and eggs. Add gradually to the cheese mixture. Stir cheese sauce into macaroni and bake in a greased baking dish for 35 minutes at 350°.
Combine sugar and water. Cook until it makes a long thread. Pour in thin stream over beaten egg whites; add vanilla. Beat until it starts to lose its gloss and is right consistency to spread. This frosting will remain soft.
Brown meat, onion, garlic, salt and pepper. Stir in chili powder and flour. Add tomato sauce and 4 to 5 cans water. Cook down on medium heat about 30 minutes. Add beans. Cook to desired thickness.
Pack cabbage and salt in crock or jar. Put cloth over and a plate and weight down (60° to 70° temperature). Remove skum every other day for 10 to 12 days. Fill jars and seal. Water bath for 15 minutes after water comes to a boil.
Fry fresh garlic in oil. Put tenders in egg and then flavored bread crumbs. Fry and then put in Pyrex dish with lemon and tarragon vinegar. Bake in oven for 10 minutes.
Put water in pan and bring to boil. Add jello. Mix in marshmallows and cream cheese; stir until melted. Let cool. Add remaining ingredients and chill.
Mix ingredients and simmer for 5 minutes. Cook beef in fat. Add onion, chili powder and salt. Soften tortillas by dipping one at a time in hot Enchilada sauce. Spoon on filling. Roll, then arrange in shallow baking dish with seam side down. Pour on remaining sauce. Sprinkle with onion and cheese. Heat at 350° for 15-20 minutes until cheese melts.
Boil fryer or chicken breasts. Debone chicken and cut into chunks. Butter casserole dish. Layer floured tortillas, then chicken mixture and alternate mixture and cheese, then chicken mixture, onion and celery (chopped) and enough chicken broth to boil in 1/2 stick of margarine. Add mushroom or chicken soup until done. Layer all this and top with tortilla and cheese and pour chicken broth over this (bake until this bubbles). Let cook at 325° until done.
Mix butter, sugar and eggs well. Pour in the pie shells. Cut bananas in half lengthwise. Put on top of butter mixture. Spread pineapple tidbits over bananas. Put Cool Whip on top. Place cherries on top and sprinkle with nuts. Chill.
Sprinkle chopped nuts and cherry halves on bottom of slightly greased 10-inch tube or spring-form pan. Pour batter over. Bake 1 hour at 325°. Cool on rack. Invert on serving plate. Prick top of cake with toothpick. Drizzle and brush glaze evenly over top and sides.
Preheat oven to 425°. Bake pie crust for 5 minutes. Combine eggs, heavy cream, salt, pepper, onion and corn; beat until well blended. stir in cheese. Turn into partially baked shell. Bake for 10 minutes. Lower temperature to 350°. Continue baking for 30 minutes until custard mixture is almost set in center. Sprinkle with chopped chives, parsley or crumbled cooked bacon.
Combine chocolate and water. Stir and bring to a boil and cook until melted together. Combine sugar and salt. Boil 4 minutes, stirring constantly. Let cool, then add whipped cream, 1 tablespoon to a cup. Pour into hot milk. Makes 8 to 12 servings.
Cook in crock-pot for 5 to 6 hours or on top of stove for 2 hours. The longer the better.
Cut beans into lengths to fill pint jars. Pack beans into hot, scalded jars. Add 1 chilli pepper, 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed and 1 clove of garlic to each jar.
Preheat oven to 375°. Brush pie shell with egg white. Prick well. Chop bacon into 1-inch lengths. Fry and drain well. Scald milk to hasten cooking. Cool slightly. Beat together milk, eggs, spices and chives. Sprinkle bacon and cheese in bottom of pie shell. Pour custard mixture over bacon and cheese. Bake 35 to 40 minutes or until top is golden brown.
Combine fruit and sugar. Sift together the flour, salt, soda and baking powder. Cut shortening in until mixture resembles coarse crumbs. Stir in buttermilk. Roll out to fit deep dish. Fill with fruit and sugar; dot with butter and strips of crust. Bake at 375° until crust is golden and filling is bubbly.
Mix liquid ingredients and pour over chicken in a baking dish. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour. Serve over rice.
Spray a cake pan with Pam. Place sugar and corn syrup in medium size saucepan and stir to combine. Cook over medium heat, stirring frequently until mixture starts to boil. Remove from heat. Add peanut butter. Mix well. Add Special K cereal. Stir until evenly coated. Press mixture evenly and firmly in buttered 13 x 9 x 2-inch pan. Cool. Cut into squares, eat and enjoy.
Combine rice, margarine and onion in skillet. Brown, stirring constantly. Pour into long baking dish. Pour remaining ingredients over rice. Cover and bake in a 350° oven for 45 minutes. Stir every 20 minutes. May need to add more water.
Marinate chicken breasts overnight in mixture of orange juice, oil, ginger, curry powder, dry mustard and soy sauce in covered baking dish. Bake, uncovered, in marinade at 350° for 1 hour. Sprinkle almonds over chicken during last 10 minutes of cooking. Serve chicken on rice, garnished with pineapple chunks and avocado slices.
Mix mayonnaise, salt, pepper, cheese, onion and mustard. Place broccoli in baking dish; spread the mayonnaise mixture over top. Bake until sauce is melted and hot in 350° oven 15 to 30 minutes. Serves 4 to 6.
Mix the flour, baking powder, soda, salt and cocoa together. Cream together the shortening, sugar and eggs. Add vanilla, water and kraut to creamed mixture. Combine dry and liquid mixtures. Bake in tube pan at 375° for 45 minutes.
Cook and drain pasta shells. Chop next 8 ingredients; mix with pasta. Stir in dressing. Refrigerate overnight.
Cook meat and sausage together. Add to cheese that has been melted in boiler. Add diced Ro-Tel tomatoes and chili powder. Serve hot over chips and enjoy.
Combine lemon juice, Cool Whip and milk. Pour over fresh sliced peaches that are arranged in a baked pie shell.
Combine first 4 ingredients in a saucepan. Stir well. Cook over medium heat, stirring constantly until sugar dissolves. Stir in 2 tablespoons margarine; set aside. Combine flour, baking powder and salt. Cut 2/3 cup margarine into flour mixture with fork or pastry blender until it resembles coarse meal. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead lightly 4 to 5 times.
Combine sugar, oil and eggs. Beat well. Combine dry ingredients and buttermilk; mix well. Stir in walnuts, coconut and extract. Bake at 325° for 1 hour and 5 minutes. Pour hot syrup over hot cake. Keep in pan for 4 hours.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inches. Mix sugars, peanut butter, margarine and vanilla. Beat in water and egg. Mix in flour, baking soda and salt. Stir in peanuts and candies. Spread dough in pan. Bake until light brown, 22 to 25 minutes. Cool; cut into bars about 2 x 1 1/2-inches. Makes 36 bars.
Place margarine in 9 x 13-inch baking pan; melt margarine in oven. Remove from heat. Combine sugar and cinnamon in small bowl; set aside. Shape each biscuit into a cinnamon twist by rolling it on a cutting board until it is long and pencil thin. Now tie each rope of dough into a knot. Roll in the melted margarine in the baking pan. Roll in the sugar and cinnamon mixture. Bake 15 minutes or until golden brown.
Combine margarine, water and cocoa in a sauce pan. Bring to a boil stirring occasionally. Combine sugar and baking soda in a bowl, add chocolate mixture to dry ingredients. Beat with electric mixer on medium speed till thoroughly combined. Add eggs, buttermilk, vanilla and beat for one minute. Batter will be thin. Pour into greased and floured 13 x 9 x 2 inch pan. Bake at 350° for 30 minutes or until toothpick comes out clean. Cool completely.
Beat eggs; combine sugar and flour. Stir into eggs. Add melted margarine and buttermilk. Mix well. Pour into unbaked pie shell and bake at 425° for 10 minutes. Reduce heat to 300° and bake for 25 to 30 minutes longer. After 25 to 30 minutes baking time, insert knife in center of filling. If it comes out clean, it's done. Makes 2 pies.
Mix all ingredients together. Add corn bread mix last. Bake at 350° to 375°. Makes 11 x 13-inch pan or 12 muffins.