HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese and Swiss cheese, mixing at medium speed on electric mixer, until well blended. Add remaining ingredients; mix well. Chill. Serve with crackers.
Beat cream cheese until soft. Add confectioners sugar and extract. Knead the mixture. Pinch off small piece and roll in granulated sugar. Press into candy mold. Place on wax paper. Makes 40 to 50 mints.
Cream butter and Crisco. Add brown sugar a little at a time, beating well. Add white	sugar; beat until light and fluffy. Add eggs one at	a time; beat well after each one. Beat	3 more minutes. Sift baking powder and salt with flour and add alternately with milk. Stir in vanilla and nuts. (Mix a little flour with nuts). Bake in stem pan for 1 1/2 hours at 325°.
Mix all ingredients. Bake about 45 minutes at 325° to 350°.
Cream sugar, Crisco and egg. Add spices and remainder of ingredients. Grease and flour cupcake pans. Bake at 350° for 25 minutes. Makes 14 cupcakes. Frost with chocolate icing.
Pour brine over cucumbers and let stand overnight. Wash and sterilize 4 pint jars and lids. Drain cucumbers and pack into hot jars, leaving 1/4 inch headspace. To each jar add 2 sprigs of dill or 1 tablespoon dill seed and 1 teaspoon mustard seed, pushing halfway down in jar. Set uncovered jars on a cookie sheet and keep hot in a 250° oven.
Combine pineapple, cornstarch, granulated sugar and lemon juice in saucepan; cook until thickened. Combine brown sugar, salt, flour, shortening and oatmeal in bowl. Spread 3/4 of this mixture in a 9 x 13-inch pan; pat down. Spread pineapple mixture over this. Sprinkle with remaining oatmeal mixture. Bake in 350° oven for 30 to 40 minutes.
Strain peaches and save juice. Make lemon jello with 2 cups hot water and 1 cup peach juice. Put peached in mold and cover with lemon jello (save 1 cup). Put 1 cup lemon jello in refrigerator to jell to egg white consistency. Prepare Dream Whip according to package directions. Cream the cheese, then add the 1 cup of lemon jello, add to Dream Whip. Pour into set peach-layered jello in mold. Chill. Make strawberry jello with 2 cups hot water and 1 cup fruit cocktail juice. Put strained fruit cocktail into cooled strawberry jello, then pour on top of set white layer in mold. Chill overnight.
Make macaroni as directed on package. Mix all ingredients (do not drain tuna or corn). Put in casserole dish; bake until heated through.
Insert 6 peeled, deveined, raw shrimp onto 8 to 12-inch wooden skewers, putting skewers through the middle of tail and head end of the shrimp. Soak in dish and cover with Italian dressing for 30 minutes (at least). Cook skewers of shrimp on a hot grill, turning for even cooking, until shrimp are pink, approximately 3 to 5 minutes on each side.
Cream shortening, butter and sugar. Add eggs, one at a time, beating after each addition. Add flour and milk alternately to creamed mixture. Add salt, baking powder and flavoring; mix well. Pour into large tube pan, greased and floured. Bake at 350° for 1 hour and 20 minutes. "Put in cold oven and then turn on."
Cook broccoli in boiling salt water 10 to 12 minutes (until stems are almost tender); drain. Place in ungreased 1 1/2-quart casserole. Heat oven to 400°. Beat soup and milk with whisk or fork until smooth. Pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly. Sprinkle over cheese. Bake until light brown, 20 minutes.
Bake cake as per directions. While cake is still hot, poke holes all over. Pour over sweetened milk and caramel. Let set and cool. When cake is cool, top with Cool Whip. Crush candy bars. Sprinkle on Cool Whip. Refrigerate.
Combine mayonnaise, French dressing, catsup, horseradish, salt, Worcestershire sauce and Tabasco. Add shrimp and mix well. Serve on shredded lettuce. One 7 1/2-ounce can crabmeat may be added to shrimp in salad. Serves 4.
Bring salted water to boil with butter. Add grits. Turn heat down and cover. When almost done, put cheese slices and ham pieces in until done.
Use one large pan, sprayed and refrigerated to cool. Mix first 3 ingredients (also put pinch of flour back). Cook on medium heat until boils. Stir continuously; won't hurt if sticks to pan. Take spoonful and drop in cool water until it forms ball, then taste. If sugary, cook longer (approximately 10 minutes). Take pan off stove and place in sink of cold water. Add peanut butter and mix. Place in pan that is chilled.
Scrub potatoes well; prick with a fork and rub with soft margarine. Bake at 350° until tender. When baking potatoes, sliver carrots and boil until tender. Saute onions in a little margarine until tender. When potatoes are tender, let cool a few minutes and cut lengthwise. Scoop out warm pulp and put in mixer; add onions and carrots. Beat until smooth and fluffy. Add half and half, sour cream, salt and pepper. Fold in cheese. Scoop in shells; sprinkle more cheese on top. Bake until thoroughly heated. They can be refrigerated until the following day or wrap well and freeze until ready to use.
1. Mix mushroom soup, ketchup, Worcestershire sauce, and onions together. 2. Pour over pork chops in a casserole dish. Bake for 2 hours at 375°.
Combine all ingredients but ham. Spread mixture onto ham and roll up. Let stand in refrigerator overnight. Slice and serve with any cracker.
Drain cherries. Boil cherry juice and gelatin together until completely dissolved. Add cream cheese and melt in hot gelatin. Cool and add nuts, pineapple, celery, cherries and 1 can of Coca-Cola.	Pour in mold and place in refrigerator. Serves 6 or 8.
Combine all ingredients. Mix well. Have fun. Use your hands and form into walnut shaped balls. Bake on ungreased baking sheet at about 350° for about 15 to 20 minutes or until lightly browned. Enjoy.
Mix butter, sugar and flour. Put water and nuts in last. Shape and put in refrigerator overnight. Bake at 275° for 45 minutes. Remove and roll in powdered sugar. (Do not grease baking sheet.) Makes 4 dozen.
Grease and flour two 9-inch round baking pans. In large bowl with mixer at low speed, beat first 10 ingredients for 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake in 350° oven until done. Remove; cool completely. Fill and frost with 2 cups whipped cream.
Combine first 6 ingredients with mixer until smooth. Chill for at least 2 hours.
Cook broccoli in salted water until tender; drain well. Arrange in greased casserole dish. Arrange chicken on top of this. Combine soup, mayonnaise, sour cream, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine crumbs and melted margarine. Sprinkle over other ingredients. Bake at 350° for 25 minutes. May be trimmed with pimento strips.
Cook rice per directions on box. Cook sausage; drain and break into small pieces. Mix rice, sausage, sour cream and water chestnuts together. Put into casserole dish. Cut sliced bread into small squares and cover top of ingredients. Sprinkle melted butter over bread. Bake at 350° for 20 minutes or until bread is golden brown.
Place chicken in crock-pot; sprinkle lemon pepper over chicken. Add soups, wine and seasonings. Cook in crock-pot on low for 10 hours or high for 5 hours. Shred chicken and pour over pasta, rice or baked potatoes.
Cook squash and onion until tender. Drain. Combine soup, sour cream and pimentos with squash mixture. Melt oleo and toss with dressing. Put 1/2 of dressing mixture in bottom of casserole dish. Pour squash mixture over this, then top with remaining dressing. Bake for 5 minutes or until brown in a 425° oven.
Beat cream cheese just until it begins to thicken. Gradually add the ice cream topping and vanilla. Beat until soft peaks form.
Mix all ingredients in large pot. Heat over medium heat until just prior to boil; turn down to low. After 40 minutes, taste and add more of last 4 ingredients if needed. Stir often clear to bottom; continue cooking another 30 minutes. Serve. Is better next day.
Combine carrots with boiling water. Let stand. Combine dry ingredients; set aside. Beat egg whites, oil, applesauce, vanilla and molasses and/or honey. Add dry ingredients. Beat on low speed for 1 minute; medium speed for 2 minutes. Bake 45 to 50 minutes at 350°. Frost with cream cheese and coconut frosting.
Combine peanut butter and margarine; stir in sugar. Add cereal. Mix well. Shape level tablespoon of mix into logs. Roll in peanuts. Place on wax paper-lined cookie sheet.
Break the eggs in a small mixing bowl and add all the ingredients, except for water. I use about 1/4 teaspoon of each spice, except for the garlic powder; use less garlic, or just season to your taste. Batter will be thick. Stir in water until batter is of dipping consistency.
Mix all ingredients together to form a pie like dough. Roll out a section at a time onto floured surface until thin. Cut into 1 1/2 x 1 1/2-inch squares. Add a drop of filling (Solo works best) into center. Fold in two corners overlapping the tips (wet to seal if needed). Bake at 350° for 20 minutes or until bottom is golden brown. Dust with powdered sugar. These can be frozen to keep. Once thawed, keep tightly contained.
Melt margarine. Add other ingredients. Put in casserole dish and cover. Bake 1 hour at 350°.
Brown bacon and drain. Layer above ingredients in large bowl. Spread mayo mixture on top. Sprinkle bacon on top of mayo. Refrigerate overnight.
Mix flour, egg and enough water to make a medium batter. Salt and pepper shrimp to taste. Fry on medium to high heat, turning until golden. Drain on paper towels.
Cream butter and sugar. Add egg and extract. Drain pineapple, reserving juice. Add pineapple and nuts. Add dry ingredients. Add dates. Stir in dry ingredients alternately with reserved juice and 1/4 cup water. Fold in cherries. Pour in greased pan. Bake at 375° for 55 minutes. Makes 1 loaf.
Add peas and sugar to boiling water in a large saucepan. Bring to boiling, gently separating peas with a fork. Reduce heat; simmer, uncovered, for 5 minutes. Drain peas. Add remaining ingredients and toss lightly to mix well. Reheat gently. Makes 12 servings.
Cook squash in small amount of water until tender; drain and mash. Season to taste. Stir in remaining ingredients, reserving half the cornbread which has been mixed with the butter. Line a casserole with reserved cornbread. Set aside enough cornbread to sprinkle on top. Fill casserole with squash mixture; top with remaining cornbread. Bake for 30 minutes at 350°. May be prepared the day before and baked when needed. Delicious!
Boil potatoes, cool and peel; cut into quarters. Put in baking dish and add oil, oregano, salt and pepper. Bake in 350° oven until lightly browned, about 30 minutes. Garnish with parsley. Serves 4.
Cake: Mix flour, 2 cups sugar, eggs, vanilla, salt, baking soda and pineapple well by hand. Bake in 13 x 10-inch sheet pan for 30 minutes.
Brown lightly the hamburg adding chopped onion. Add remaining ingredients. Mix and bake at 375° for 30 minutes. Serve with vegetables for a nice hot meal.
Drain fruit well. Stir sugar and ginger into sour cream in a medium-sized bowl. Fold in drained fruit. Spoon into four dessert dishes. Chill. Top with toasted almonds.
Crust: Combine crushed crackers, nuts and cinnamon. Stir in margarine or butter. Reserve 1/4 cup of the crumb mixture for topping, if desired. Press remaining onto bottom and about 2 inches up sides of an 8 or 9-inch spring-form pan.
In a greased 9 x 9-inch pan, spread the rhubarb. Sprinkle over evenly the sugar, jello and cake mix. Gently pour over the 1 cup water. Drizzle over all the melted margarine. Bake for 1 hour at 350°. Serve warm or cold.
Spray oblong cake pan with Pam. Spread coconut and pecans evenly in bottom of the pan. Mix cake mix as directed on box; spread over coconut and pecans. Mix the cream cheese, butter and powdered sugar together; drop by spoonfuls over cake batter. Bake in a 350° oven for 50 to 60 minutes.
Rinse chicken. Place in a baking or broiling pan. Pour pineapple over chicken liberally. Sprinkle on the Worcestershire sauce and pepper. Then, place slices of green pepper on each piece of chicken. Bake at 325° for about one hour. Can be served over rice.
Mix together yellow cake mix, 1 egg and butter and pat in 9 x 13 pan (greased or sprayed with Pam). Then mix cream cheese, 2 eggs and powdered sugar and beat for 3 minutes, then pour mix over top of cake mix, egg and butter that is patted in pan. Bake at 350° for 40 minutes. Then ENJOY!
Melt margarine in heavy kettle. Add onion and cook until soft. Add ground beef and garlic and stir until lightly browned. Stir in flour, salt, pepper and mushrooms and cook for 5 minutes. Add soup and simmer 10 minutes more. Stir in sour cream and serve over cooked noodles. Start noodles first and both will be done together.
Mix first 5 ingredients and spread over split rolls. Top with ham and cheese. Replace tops. (These may be frozen at this point.) Wrap in foil and heat 10 minutes at 400°. Serve immediately.
Cook broccoli by package directions; drain and set aside. Combine rice, soup, milk, cheese, salt and pepper. Heat until cheese is melted and ingredients are well blended, then add onion, celery, water chestnuts and broccoli. Stir thoroughly. Place in a lightly greased 10 x 6 x 2-inch baking dish and heat in a 350° oven for about 30 minutes. Fifteen minutes before removing from oven, cover top with finely crushed cracker crumbs.
Mix first 3 ingredients. Add shortening, cheese and milk. Stir until soft. Beat 15 strokes. Drop by tablespoons onto greased pan. Bake at 425° for 12 to 15 minutes. Makes 14 large biscuits. Place in ring around meat.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt; blend completely. Pour into lightly greased 9 x 13-inch pan or two 8-inch pans. Bake at 350° (325° for glass pans) for 30 minutes for 13 x 9-inch pan; 25 minutes for 8-inch pans.
Mix first 5 ingredients and cook to soft ball stage. Add marshmallows cut in half. Cool. Then add vanilla and beat into mixture until smooth and begins to harden. Add chopped pecans and drop on waxed paper.
Reserve the pineapple juice. Cut up all fruit into bite size pieces and pour the reserved pineapple juice over it. Chill before serving. You can also top with coconut or slivered almonds for a pretty garnish, if you like.
Crumble or mash the Feta cheese with a fork. Add the grated Parmesan cheese, parsley, eggs and pepper.
Make fondue day before serving. In small bowl, cream 1/3 cup margarine with the garlic and 1/2 teaspoon mustard until well blended. Remove ends of bread; cut loaf into 1/2-inch thick slices. Spread one side of each with butter mixture.
Mix well. Pat in large pizza or 11 x 15-inch jelly roll pan. Bake at 350° for 15 minutes. Let cool completely.
Heat oven to 350°. Mix pecans, butter and sauces. Put on cookie sheet; cook 20 minutes. Stir every 5 minutes. Take out of oven; sprinkle generously with seasoned salt, onion salt, garlic salt and lemon pepper. Any other salt you like can be used.
Preheat oven to 350°. Using a fork; mix cheese, sausage and biscuit mix. Shape into balls; place on ungreased baking sheet. Bake 12 to 15 minutes. Makes 3 to 4 dozen.
Cut each biscuit into fourths with scissors. Shake biscuits in a bag with white sugar and cinnamon. Layer biscuits into greased tube pan. Sprinkle chopped nuts between layers. Melt the brown sugar and oleo and boil for 1 minute. Pour over biscuits. Bake at 350° for 35 minutes. Let stand for 10 minutes before removing from pan. To serve, just pinch off a piece and eat with fingers. Monkey see! Monkey do!
Fry sausage, breaking it apart as it cooks, drain well. Sprinkle into bottom of a greased 9 x 13-inch pan with cheese, onions and peppers over sausage. Mix remaining ingredients and pour over cheese and sausage. Bake at 375° for 40 to 45 minutes. Let stand at least 5 minutes before serving.
Melt oleo in large skillet. Add diced mushrooms and cook until liquid evaporates. Cool to room temperature. Beat salt, cheeses and sauce in large bowl. Stir in cooked mushrooms and raw green onions. Refrigerate overnight. Serve with crackers.
Boil smoked shoulder bone and onions. Reduce to medium heat and cook for 1 1/4 hours. Add potatoes and cook on medium-high heat for 20 minutes. Add corn. Boil and then turn to low. Add evaporated milk. Season with pepper.
Cook and stir celery, onion and green pepper in oleo in medium skillet over medium heat until lightly browned. Add remaining ingredients except buns. Reduce heat to low and simmer 10 to 15 minutes. Spoon turkey barbecue on bottom halves of buns. Cover with the top halves.
Mix sugar and milk together. Add sour cream and Cool Whip, mix well. Break cake into medium size pieces. Add to mixture and toss lightly, coating the cake well.
Saute mushrooms and garlic in margarine. Stir in vegetables of your choice. Set aside. In blender, blend egg and Ricotta cheese. Add milk and Parmesan cheese. Blend well. Add egg mixture to vegetable mixture. Simmer 2 minutes. Toss with cooked fettucine. Sprinkle with parsley. Serves 4.
Combine in a saucepan. Heat until well blended. Very good mixed with ground chuck cooked as for Sloppy Joes or chopped roast pork on buns.
Put in crock-pot on high 1 1/2 hours (stir). Turn on low for 2 hours. Use tortilla chips for the dip.
Mix oil, sugar, eggs, apples and vanilla. Combine dry ingredients and add to sugar mixture. Add nuts and mix thoroughly. Bake at 350° for 1 hour. Cool 10 minutes before removing from pans. Serve hot with butter.
Arrange fillets in baking pan. Stir together spaghetti sauce mix, vinegar, oil, tomatoes, pepper and cucumber. Spread mixture over fish. Sprinkle with croutons. Bake in 400° oven for 20 to 30 minutes. Serves 8.
Mix flour, sugar, baking powder, baking soda and salt in a bowl. Cut in 6 tablespoons butter with two knives or a pastry blender until the mixture looks like fine meal. In a separate bowl, mix together egg, buttermilk and vanilla. Mix liquid ingredients slowly with dry ingredients. Use fingers or a fork. Add dried fruit (cherries, cranberries, raisins, etc.). Pat into 8-inch diameter disc on an ungreased cookie sheet. Bake in a preheated 400° oven for 18 to 20 minutes.
Heat first 3 ingredients in a stockpot. Do not boil. Add remaining ingredients. Reduce heat. Cook until vegetables are tender. Serve with whole wheat rolls. Noodles may be used in place of rice. Yields a pot full of goodness.
Cook squash and onion, drain, then beat lightly with mixer. Add egg and season. Combine with mayonnaise and cheese. Pour into buttered casserole and top with seasoned bread crumbs. Bake in medium oven 1/2 hour until bubbly.
Mix and heat chili, corn, and taco seasoning. Pour into a 9 x 13 pan. Mix cornbread as directed on package directions. Pour over chili mixture. Bake at 375° until cornbread is done.
Cook broccoli according to package. Drain and arrange in oblong dish. Layer chicken on top of broccoli. Combine soup, mayonnaise and lemon juice. Sprinkle with cheese. Combine bread crumbs and margarine; sprinkle over all. Bake 35 minutes at 350°. Garnish with pimento strips.
Fry bacon dry; remove from pan. Saute onion in bacon drippings; add other ingredients. Cook on top of stove 10 minutes. Pour into casserole dish, covered, and bake approximately 1 hour and 30 minutes at 350°. Serves 8.
Mix flour and sugar together. Add beaten eggs, milk and corn. Mix well. Melt butter in pan or dish and pour in corn mixture. Bake at 350° for 30 minutes. Test for done by putting a table knife in center. If knife comes out without corn mixture, it is done.
Preheat oven to 350°. Mix all ingredients. Blend on low 2 minutes or mix by hand 3 minutes. Drop by rounded teaspoonfuls onto ungreased baking sheet 2-inches apart. Bake 8 to 10 minutes or until lightly brown on top.
Cook 20 minutes; add 2 small boxes orange jello. Cook 3 minutes.
Heat beans with salt	in boiling water for 1 minute. Lower heat; simmer for 1 hour, until done. Drain, reserving 1/2 cup liquid. Heat oven to 350°. Layer beans, ham and onion in an ungreased casserole. Stir remaining ingredients, plus liquid together; pour over beans.	Bake for 1 hour.
Grease 18 x 12-inch baking dish. Sprinkle rice in bottom, then mix in soup, broth and water. Place chicken breasts on top. Season with salt and pepper. Bake at 350° for 1 hour, covered. More water may be added, if necessary.
Melt butter and pour over graham crackers. Add peanut butter and sugar. Shape into balls. Put on cookie sheet, then chill. Melt chocolate chips and wax; dip chilled balls into chocolate. Cool on wax paper.
Cut ham and cheese in small pieces. Add onion, eggs and olives. Mix mayonnaise and chili sauce. Mix all together. Spread on rolls, then wrap in foil. Place on cookie sheet. Bake for 40 minutes at 400°.
Mix well cake mix, eggs, and butter. Press in greased 9 x 13 inch pan. Mix remaining ingredients well. Pour on top of cake mix. Sprinkle top with chopped pecans. Bake in a 350 degree oven 35 - 40 minutes.
Combine all ingredients. Roll into small balls. Bake at 350° for 20 minutes.
Mix jello with water. Add pineapple, nuts and strawberries. Pour half of mixture in casserole dish, let this congeal. Spread sour cream and add remaining mixture. Refrigerate.
Brown onion and meat in shortening in the fondue pot on high heat. Reduce heat to medium. Mix corn starch and seasonings into pizza sauce. Add sauce to other mixture when mixture thickens and bubbles. Add cheese by thirds. Stir well after adding each. Dunkers: Toasted English muffin cubes or toasted garlic and/or plain bread cubes. May be served over slices of bread as main dish.
This is a naturally fatty meat and has now been pretenderized. I, none-the-less, recommend a good soaking in salt water and a thorough rinsing to get rid of all the possible floaters (be sure to scrape as much hair off as possible). Bake at 450° for 3 hours with the rest of the ingredients.
Mix first 6 ingredients together. Cover with buttered bread crumbs and slivered toasted almonds, if desired. Bake in uncovered casserole 45 minutes in 350° oven.
Mix mayonnaise, Parmesan cheese and sugar. Pour over lettuce, crumbled bacon and broken cauliflower. Toss.
In a nonstick skillet, saute minced garlic and margarine. Add chicken cubes and brown lightly. Add lemon juice and cook, covered, for 10 minutes. Add thawed peas and cook, covered, an additional 5 minutes or until done. Serves 8. Serve with rice.
Beat together cream cheese and sour cream. Stir in lemon juice, green onions, pepper, milk and shrimp. Cover and refrigerate 2 to 4 hours. Top with almonds.
Cut biscuit dough into quarters. Mix cinnamon and sugar in separate bowl. Roll each biscuit quarter in cinnamon-sugar mixture. Place in ungreased Bundt pan. Melt butter. Add leftover cinnamon-sugar mixture. Dribble mixture over top. Bake at 350° for about 30 minutes.
Mix thoroughly. Spread on 8 English muffin halves. Broil 4 minutes.
Grease Bundt pan. Pour nuts in bottom of pan; place frozen rolls on top of nuts. Melt butter, brown sugar and cinnamon together. Sprinkle instant pudding over frozen rolls, then pour melted mixture over top. Let rise overnight. Bake at 350° for about 35 to 40 minutes.
Saute onion and celery. Heat broccoli in water; bring to a boil. Add Cheez Whiz, butter and soup. Stir until dissolved. Add rice, onion and celery. Put in a 2-quart baking dish and bake 1 hour at 350°.
Beat eggs, milk and salt together. Cut bread in cubes. In a buttered baking dish put a layer of bread and a layer of cheese, ending with layer of cheese.
Combine all ingredients in a blender. Cover and blend until smooth. Heat slowly until it reaches a boil and season with salt and pepper to taste. Garnish with chopped dill.
Boil cabbage in salt water 8 minutes. Drain out all water. Add 1 cup cream white sauce and 3/4 cup grated cheese. In baking dish, put layer of cabbage and cheese sauce; add seasoning. Place crackers and butter on top with salt and pepper.
Put all ingredients, except vinegar in blender. Start at medium and then go to high speed to blend very well. Then open hole in lid and add vinegar very slowly while continuing blending. Will be thick and creamy and doesn't separate. Put in jar or bottle and refrigerate.