HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake and bake in 9 x 13-inch pan. Cool cake and cut into half. Place one half in bottom of large bowl (punch bowl can be used). Spread one can pudding mix over cake; add lots of Heath bars. Spread part of Cool Whip on top of this. Add second half of cake, then second can of chocolate pudding and more crushed Heath bars and top with remaining Cool Whip. Sprinkle some crushed Heath bars on top. Use large spoon to serve.
Substitute mashed potatoes for egg yolks in your favorite recipe. If you are using instant mashed potatoes, use about half of the water called for.
Thaw fish, if frozen. Cut into 3/4-inch cubes. In 1 1/2-quart microproof casserole, place onion, bouillon, lemon juice, dill weed and water. Cook, covered, on high (Maximum power) 2 1/2 minutes or until boiling. Add fish. Cook, uncovered, on High (Maximum power) 2 minutes or until opaque. Remove fish with slotted spoon and set aside. Discard poaching mixture.
Heat oven to 400°. Mix all ingredients. Shape into twenty 1 1/2-inch meatballs. Place in rectangular pan, 13 x 9 x 2-inch. Bake 20 to 25 minutes, or until no longer pink inside.
Scald milk and cool to lukewarm. Add melted shortening, sugar and salt. Dissolve crumbled yeast in lukewarm water and add to first mixture. Add flour to make a moderately soft dough. Mix well. Remove to lightly floured board. Knead until smooth. Place dough in greased bowl. Cover tightly. Let rise in warm place until almost doubled. Remove dough to a lightly floured board. Flatten to remove gas bubbles and form into a roll. Grease muffin rings and place on a greased pan. Cut off pieces of dough large enough to fill rings 1/3 full. Put dough in rings and flatten out. Cover and allow to rise in warm place until rings are about 3/4 full. Or roll out dough about 1/3-inch thick. Cut with floured cookie cutter. Let rise until light. Bake on lightly greased griddle that is not too hot. Turn when browned and bake other side when cool, split open and toast then.
In heavy 2-quart saucepan, melt morsels over low heat, stirring constantly. Remove from heat. Stir in peanuts and Kellogg's Crispix cereal. Drop by measured tablespoons onto waxed paper. Chill until firm. Store in airtight container in refrigerator. Yields 2 dozen drops.
Combine water, butter, broccoli that has been chopped, onion and pepper in a 3-quart saucepan. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Stir in soup, then milk and cheese last. Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil.
Cook manicotti. Drain and place in bowl of cold water; set aside. Set oven at 350°. In medium bowl, combine cottage cheese, 1 1/2 cups Mozzarella cheese, egg and egg white, 1/4 cup Parmesan cheese, parsley, oregano, garlic powder, salt and pepper. Drain manicotti. Pat dry with a paper towel. Fill shells with the cheese spread. Put 1/2 cup spaghetti sauce over bottom of 3-quart baking dish. Arrange filled manicotti on sauce. Cover with remaining sauce. Sprinkle remaining cheeses. Cover dish loosely with foil. Bake 40 minutes until hot and bubbly.
Cream first four ingredients. Add egg and vanilla; mix well. Stir in remaining ingredients. Roll into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet. Press down with fork. Bake at 350° until brown.
Place the chicken breasts on a broiler pan and brush butter on the top of each. Broil for 7 minutes at 500°. Turn over and repeat with butter. Remove chicken from broiler and brush the Dijon mustard on top of each breast. Return to oven and bake for 35 minutes at 400°. Remove chicken from oven and place one slice of cheese and one slice of ham on top of each chicken breast. Return to oven and bake for 5 minutes or until cheese melts. Turn off oven during the cheese melting. Sprinkle with paprika and serve. Serves 4.
Mix all together. Use two heaping spoonfuls for each cup of water. Store in airtight jar.
Melt margarine, stir in cocoa. In large bowl beat eggs slightly on medium speed of mixer. Add sugar, flour and margarine/cocoa mixture on medium speed until thoroughly blended. Pour in 9 x 12-inch pan, greased and floured. Bake 25 to 30 minutes at 350°. Cool before icing.
Cook peeled and cubed potatoes in water until soft. Drain water, but save for dough. Mash potatoes and add 2 cups of dry cottage cheese and 1/2 cup sauteed onions. Mix together and refrigerate to cool.
Heat coconut in large skillet until brown; remove to a sheet of foil to cool. Add butter, sugar, rum and cinnamon to skillet. Heat until bubbly. Add bananas; cook until slices are heated thoroughly. Spoon ice cream into serving dishes and spoon hot bananas and juice over ice cream. Sprinkle with coconut. Serve at once. Makes 8 servings.
Brown hamburger. Drain. Add spices, beans, tomato sauce and enchilada sauce. Place in large greased casserole dish. Sprinkle with cheese and enough Fritos to cover. Bake at 325° for 25 minutes.
Saute onion, garlic and green pepper in margarine. Add all ingredients to beans. Bake at 300° for 2 1/2 to 3 hours.
Dust chicken with flour and pepper. In skillet brown chicken in butter. Stir in soup, water and oregano. Cover and simmer for 45 minutes or until tender. Stir now and then. Serves 4 to 6.
Quickly brown cubed or sirloin steak in 1 tablespoon olive oil. Add garlic during last 30 seconds of browning. Add liquid ingredients and seasonings. Simmer 30 minutes. The last 5 minutes, add 1/4 pound fresh sliced mushrooms and garnish with 2 green onions. Serve with side dish of pasta. Cover pasta with meat, juices, green onions and mushrooms.
Mix all ingredients and put in casserole dish. Refrigerate overnight. Bake at 350° for 35 minutes or until firm.
Toss first 5 ingredients and place in casserole dish. Bake at 350° for 20 minutes. Top with onion rings and cook an additional 15 minutes.
Mix chicken, soup and Veg-All. Pour in unbaked pie shell. Place second pie shell on top and seal edges. Make slit in top to vent. Bake 35 minutes at 350°.
Put chicken in a 9 x 13-inch baking dish. Lay cheese over chicken. Mix soup and wine with whisk and pour over chicken. Add cheese.
Mix all ingredients together. Refrigerate overnight. Use for dip for pumpernickel bread or vegetables.
Mix brown sugar and cinnamon. Sprinkle over the 1/4 batter in pan. Add remaining batter. Bake for 1 hour at 350°.
Melt butter; saute onion and garlic. Add spinach, salt, garlic powder, sour cream, artichokes, cheeses and mushrooms. Stir. Place in a casserole. Top with more grated Parmesan cheese and bake in 350° oven for 30 minutes.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add crawfish, Parmesan cheese and all seasonings; stir well. Toss with fettucine.
Stir together all of the ingredients until well mixed. Makes 2 cups. Enough for 6 sandwiches.
Brown ground beef and drain excess fat. Add onion and saute. Mash squash and add to meat. Stir small amount of meat mixture into eggs to prevent eggs from cooking. Stir into meat mixture in skillet. Add bread crumbs and some cheese. Pour into buttered dish. Sprinkle remaining cheese. Bake at 350° for 40 minutes.
Slightly thaw broccoli so it will break apart easily; set aside. Mix remaining ingredients; add broccoli and stir until well mixed. Pour into shallow ungreased 2-quart casserole dish. Bake at 350° uncovered for 1 to 1 1/2 hours.
Boil potatoes and onions in water until almost tender; drain water. Add butter, salt and pepper. Mix 1 teaspoon flour with 1/4 cup warm water. Add in pan with milk on top of other ingredients. Cook to boil, then simmer until thick. Serve with bread or crackers of choice.
Melt milk chocolate flavored disks, the white chocolate flavored disks and the peanut butter in the microwave. Melt on Defrost for 1 minute, then check every 10 seconds until melted. Stir in 2 cups of crushed pretzels (I used pretzel sticks, which I put in a sealed plastic bag and crushed with a rolling pin. I left some chunks for crunch.) Spread on cookie sheet really thin; refrigerate. When set, break up in small pieces to serve.
Beat yolks and water until thick; gradually add sugar and vanilla. Beat egg whites and cream of tartar until very stiff. Fold cake flour, which has been sifted with salt, alternately with egg mixture into the whites. Bake in 2 layers (ungreased pans) in a 325° oven for 25 minutes. When cake is cool, split each layer to make 4 layers.
Cook rice per package directions; omit addition of butter. Drain as directed. Place rice, while still hot, in a bowl large enough for mixing all ingredients. Coat hot rice very well with Italian dressing. Add salt, pepper and garlic powder. Toss well. Next, add onions and celery. While rice cools, chop olives and chestnuts. Mix mayo and sauce. Add to rice mixture along with remaining ingredients. Serve chilled.
Mix oil, sugar, eggs and vanilla. Sift dry ingredients; set aside. Add apples, pecans and dry ingredients to oil mixture; mix well. Bake in stem pan at 350° for 1 hour and 15 minutes. Serve with whipped cream.
Melt 1 stick margarine and Velveeta together; mix into vegetables. Melt 1/4 stick margarine and mix with crushed Ritz crackers. Sprinkle over vegetable mixture. Bake at 350° for 1/2 hour uncovered.
Mix flour, 1 cup sugar and salt. Cut in oleo until crumbly. Pat half of mixture in 9 x 13-inch pan. Bake at 375° for 10 minutes. Cook zucchini and lemon juice until tender. Add 2 cups sugar, cinnamon and nutmeg. Simmer 4 minutes. Add 1/2 cup of mix into zucchini. Stir well until it thickens. Then pour filling onto crust. Sprinkle rest of flour mixture over filling. Bake at 375° for 30 to 35 minutes.
Cream together the margarine and sugar. Beat in the eggs and flour until fluffy. Fold in the buttermilk and add the nutmeg and/or vanilla or lemon extract. Pour into pie shell and bake at 350° for 45 to 50 minutes.
Beat together eggs, salt, sugar, vanilla, oil and buttermilk. Add dry ingredients and mix well. Pour into muffin pans and bake for 15 to 20 minutes at 350°.
Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape into 1-inch balls and flatten slightly with fingers. Place on ungreased baking sheet that has been lined with parchment. Bake 10 to 12 minutes or until set, but not brown. While warm, dust generously with confectioners sugar. Cool, then dust with sugar again. Makes about 4 dozen cookies.
Combine flour and seasoned salt. Coat chops with flour mixture. Heat oil in a large skillet. Add chops and brown on each side. Arrange onion rings on top of chops. Add broth; cover and simmer 25 to 30 minutes or until chops are tender. Stir in sour cream and milk; cook until hot. Do not boil. Serve over Parsley Rice.
Mix until creamy the sugar and butter. Add cocoa and blend. Add buttermilk, then boiling water. Next add eggs, flour, vanilla and soda. Place in cake pans that have been greased and floured. Bake at 350° about 25 to 30 minutes or until toothpick comes out clean.
Saute onion in butter, combine all ingredients cook over low heat until potatoes are tender.
Mix first 3 ingredients in a blender; let stand for 15 minutes. Then, add next 3 ingredients. In a large bowl measure 3 cups pre-sifted flour and add blended ingredients; mix well. Let rise for 2 hours. Flour a flat surface generously; knead dough until no sticky surface shows. Roll; cut with a floured cutter. Place close together in a greased pan. Let rise for 45 minutes or longer if room isn't warm. Bake at 350° for 20 minutes.
In a Dutch oven, place bacon on bottom. Sprinkle seasoning salt all over meat; don't be shy. Pour in V-8 juice and 1/2 can beer (add more beer if needed). Place onions and carrots around meat. Cook at 325° or simmer until meat is almost tender. Add potatoes and continue cooking until meat and potatoes are done. This usually makes its own gravy, but you may have to add some more liquid as needed.
Mix flour, sugar and salt together. Add butter and work into flour until well mixed. Add the almonds and lemon extract. Take small amounts of crumbs and roll in palm of hand until smooth. Make them long and form into horn shape. Place on lightly greased cookie sheet and bake at 300° for 20 to 25 minutes. Let them cool completely, then roll in powdered sugar. Makes about 12 dozen crescents.
Preheat oven to 325°. Mix cake mix, butter or margarine and 1 whipped egg well. Press into 9 x 13-inch pan.
Grease two loaf pans (9-inch). Peel and remove seeds of zucchini and grate. Beat eggs until fluffy and add all other ingredients, mixing thoroughly. Add nuts last. Turn into pans and bake at 350° for 1 hour or until toothpick comes out clean. Cool before cutting. Freezes well.
Mix cream cheese, whipped topping, sugar and vanilla together. Pour in pie crust. Garnish with topping of your choice, fruit, nuts, graham cracker crumbs or whipped topping. Refrigerate a few hours or overnight.
Brown chicken in some fat in large iron pot. Remove chicken from pot. Add remainder of fat and flour, stirring constantly, until brown. Add celery, onions and bell pepper. Saute, stirring occasionally, until it begins to separate. Add cold water all at once. Bring to rapid boil. Add chicken*. Simmer for 1 hour. Add sausage. Season to taste with salt and pepper. Add parsley and green onions when chicken is cooked. Serve over rice.
Prepare cake mix as directed on package. Bake in 2 greased and floured 9-inch layer pans. Cool and split each layer to make 4 layers.
Mix all ingredients,	except the Fritos and dressing. Just before serving, add the dressing and toss. Add Fritos last to prevent sogginess.	Serves 6 to 8.
Blend shrimp on chop setting. Add other ingredients and mold. Refrigerate overnight. Serve with crackers.
Slice potatoes in baking dish. Pat out ground beef; place on potatoes, then put vegetables over ground beef. Put some margarine (1/2 stick) over vegetables and add 1/2 cup of water. Seal with aluminum foil airtight. Bake in a 400° oven for 1 hour.
Combine the cornmeal and salt in a small mixing bowl. Stir in boiling water and set the mixture aside to cool. Divide the mixture into 8 portions and shape each portion into a cake. Heat the drippings in a heavy skillet until hot, but not smoking. Add the cakes and fry over medium heat about 15 minutes, turning to brown both sides.
Sprinkle rice over the bottom of baking pan (ungreased). Sprinkle onion soup mix on top of rice. Arrange pieces of chicken in single layers. Combine mushroom soup and water; mix until smooth. Pour over chicken. Bake uncovered at 350° until chicken is tender (about 35 to 50 minutes).
Preheat oven to 325°. Melt margarine and combine with flour and pecans. Mix well and pat into bottom of a 9 x 13-inch pan. Bake for 20 minutes; let cool. Combine cream cheese, powdered sugar and 1 cup nondairy whipped topping. Spread evenly over baked crust. Combine instant pudding mixes with 2 cups milk, according to package directions. Spread pudding mixture evenly over cream cheese layer. Spread remaining nondairy whipped topping over pudding layer. Garnish with shaved chocolate. Chill thoroughly before serving. Yields 16 squares.
Combine all ingredients. Cover and chill overnight. Yields 10 to 12 servings.
Brown ground beef, onion and pepper in a skillet. Drain grease off and put in a large bowl. Add taco seasoning, cream-style corn and kidney beans (rinse before adding). In a 13 x 9-inch cake pan, line the bottom with crushed Doritos. Add mixture from bowl and spread across the pan. Sprinkle cheese on top. Cover the pan with crushed Doritos. Cover with aluminum foil and bake for 15 to 20 minutes at 350°. Serve with taco sauce or salsa. Serves 4 to 6.
Separate eggs. Beat egg yolks; add 1/2 cup sugar and 1 teaspoon vanilla. Beat until lemon color. In small bowl, mix 1 cup cake flour and 1/4 teaspoon salt. Sift together, then put in egg mixture. Set aside. Now, beat egg whites until real stiff. Beat until stiff enough to hold peaks, then fold in egg mixture with flour. Put on foil covered cookie sheet. Bake at 350° for 15 minutes. Turn upside down on powdered sugar dusted towel. Take off foil and roll up. When cool, put jelly or jam on it.
Combine mincemeat and egg in large bowl; blend thoroughly. Stir in cinnamon, honey and water. Add nut bread. Mix all at once and stir. Pour into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes, until toothpick comes out clean. Remove from pan 10 minutes after baking. Cool completely before slicing.
Beat together bananas and butter until creamy. Add eggs, vanilla extract and water; beat. Add all the rest and beat well.
Soften butter or margarine. Mix all ingredients well. Pour in baking dish. Bake at 350° until bubbly and brown.
Heat oven to 425°. Grease a 12-cup muffin tin. Set aside. Combine all ingredients; blend well. Fill muffin cups to 3/4 full. Bake 15 to 20 minutes or until brown. Serve warm.
Cook onion in margarine. Add chicken livers, undrained mushrooms, salt, pepper and paprika. Cover; cook over low heat for 10 minutes. Stir frequently. Mix flour with sour cream. Stir into liver mixture. Heat, but do not boil. Serve over hot, cooked rice.
Butter bottom of dish with margarine. Tear flour tortilla up and put on the bottom of dish. Spread refried beans on tortillas. Brown meat and mix with taco seasoning (package). Put meat on top of bean layer. Take cream of chicken, mix with Ro-Tel. Pour over meat. Put shredded cheese on top. Bake at 350° for about 1/2 hour.
In small saucepan, combine apricot spread, wine, mustard, honey and ginger. Cook over medium heat, stirring frequently, until mixture is smooth and thickened, 3 to 4 minutes. Remove from heat; cover and keep warm.
Unroll crescent rolls. Place in a 14 x 10-inch pan, flatten and pinch seams together. Bake in 350° oven for 15 to 20 minutes, until golden. Cool. Mix remaining ingredients together and spread on crust. Top with any combination of finely chopped vegetables (green pepper, tomatoes, broccoli and cauliflower). Cover with shredded Mozzarella cheese. Sprinkle with dill weed. Serve cold.
Cream shortening, sugar and eggs. Add applesauce; mix well. Add water alternately with dry ingredients. Add raisins; pour into greased and floured 13 x 9-inch pan. Bake at 350° for 1 hour.
Grease well 3 (1 pound) coffee cans. Fill 2/3 full. Bake upright at 350° for one hour or until done. Release from cans and set upright on rack to cool. After cooling, bread can be wrapped and frozen.
One hour before baking, put potatoes in 9 x 13-inch pan (2-quart). Combine soup, sour cream, onion, salt, pepper and Cheddar cheese. As potatoes thaw, stir this mix into potatoes. Sprinkle with paprika. Bake at 350° for 1 to 1 1/4 hours.
In a large saucepan, combine sugar and syrup; bring just to a boil over moderate heat. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press in a buttered 13 x 9 x 2-inch pan. Melt the chips in a double boiler. Spread over top of cereal mixture. Chill in refrigerator until firm (about 15 minutes).
Combine all ingredients, except shrimp or fish. Microwave on High 8 to 12 minutes; stir once. Stir in shrimp or fish. Cover; microwave 3 to 5 minutes. Do not overcook. Let stand 5 minutes. May be served over rice. Serves 4. Contains 141 calories.
Sift flour with salt. Add Crisco; mix with spoon. Add milk; blend in with hands. Chill in refrigerator for 10 minutes. Roll on floured board or table. Makes enough for 2 crust pie. Bake at 425° for 10 minutes for a single crust shell.
In a pan big enough for a big boil over direct heat, heat sugar, butter and milk. Boil for 1 minute under full heat, then turn flame very low. Add chocolate chips. Melt chocolate. Whisk out lumps.
Mix well and chill 2 to 3 hours. Top with whipped cream before serving. Serves 6 to 8.
Mix cake mix, egg and butter. Press evenly over the bottom of a 9 x 13-inch baking pan that has been previously well-greased. Sprinkle coconut over the first layer, then chocolate chips, then nuts. Drizzle evenly over the sweetened condensed milk until covered. Bake at 350° for 30 minutes. Cool; cut into 24 squares. Cool completely before storing tightly in an airtight container in the refrigerator.
In small saucepan combine orange juice and gelatin; let stand for 5 minutes to soften. Stir over low heat until gelatin is dissolved; set aside. In a blender or food processor bowl, blend the cantaloupe, honey, vinegar and cinnamon until smooth. Add orange juice mixture, process until combined. Transfer melon mixture to an 8 x 4 x 2-inch or 9 x 5 x 3-inch loaf pan. Cover; freeze for 4 hours. Break frozen mixture into small chunks. Transfer melon mixture to a chilled mixing bowl. Beat with an electric mixer on low speed until blended; but not melted. Rinse and dry the pan; line with plastic wrap. Return mixture to loaf pan. Cover and freeze until firm for up to 2 weeks.
In large bowl with fork, combine mayonnaise, vinegar and salt. Add chicken and remaining ingredients, except romaine. Toss well. Cover and refrigerate.
Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 35 to 40 minutes or until knife inserted near center comes out clean.
Press cracker crumbs and 1 stick melted margarine in bottom of a glass dish. In a mixing bowl, beat cream cheese, 10x sugar, vanilla and 1 stick margarine; spread over crust, then put crushed pineapple. Then slice bananas over this. Then add Cool Whip on top. Then drizzle chocolate syrup over and dot with cherries and coconut. Chill.
Prepare pie crusts (thaw). Heat margarine over low heat. Blend in flour, onion, salt and pepper. Cook over low heat until bubbly and smooth. Stir in broth and milk. Heat to boiling for about 1 minute and remove from heat. Stir in chicken and vegetables. Place first crust on bottom and up sides of 8 x 8-inch glass Pyrex dish. Pour in mixture and place second crust on top. Pinch edges closed. Cook uncovered at 425° or until crust is brown for about 30 to 35 minutes.
Soak cabbage in cold water for 30 minutes. Mix together cornflakes (crushed by hand) and melted margarine. Place in bottom of large baking dish. Put cabbage on top of mixture and salt to taste. Make a sauce of mayonnaise, milk and celery soup. Heat and pour over cabbage. Top with shredded cheese and cornflakes. Bake at 325° for 35 minutes.
Combine all together and cook slowly for 2 hours. If you don't like it hot, use 3/4 bottle of Texas Pete.
In a large salad bowl, combine everything except dressing. Add dressing and gently toss.
Shred lettuce and put in 4 qt. serving dish. Top with green onions and water-chestnuts. Break apart frozen peas, sprinkle over salad. Spread mayonnaise evenly over top. Sprinkle sugar, Parmesan cheese and garlic powder over the top. Cover and chill 24 hours. Just before serving, sprinkle with bacon, eggs, and olives. Add tomato wedges.
Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture and mix with a fork. Round into a ball and divide in half. On ungreased baking sheet, pat each half into strips, 12 x 3-inches. Strips should be about 3-inches apart.
Pour water into a very warm bowl. Sprinkle yeast over the water, stirring until yeast is dissolved. Add sugar, salt and 2 tablespoons salad oil, again stirring until sugar is dissolved. Add 1 1/2 cups of the flour. Beat well. Stir in remaining flour.
Bring water to a boil in a large Dutch oven; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Set aside 1 pound of shrimp; reserve the rest for other uses. Saute onion and green pepper in oil in a large skillet until tender. Add tomatoes and next 8 ingredients; stir well. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes, stirring occasionally (sauce will be thick). Remove from heat; discard bay leaf. Stir in shrimp.
Make into 1 1/4-inch balls. Smash with a fork to cross cookies. Bake for 7 minutes at 375°. Makes 2 to 3 dozen.