HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese and jello together. Add hot water, then cold water; mix well. Add pineapple and carrots. Put in refrigerator. Will keep for 2 weeks.
Mix together well, then take it out to floured board. Divide into portions and let it stand about 1 hour. When risen, roll out. Makes 6 to 9 rolls. Bake at 350° about 45 minutes.
Brown meat. Add onion and cook until tender. Add seasonings, tomatoes, soup and rice. Bring to a boil, then reduce heat and simmer for 5 minutes. Spoon into casserole and top with cheese. Place in oven until cheese melts. Makes 4 to 6 servings.
Combine butter, sugar, eggs, and vanilla in large bowl. Beat on high speed for 3 minutes. Combine flour, cocoa, soda, baking powder and salt. Add alternately with water to creamed mixture. Add candy. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely and frost.
Saute onion and garlic in the liquid Butter Buds until onion is golden brown. Add tomatoes and juice, basil, red pepper, mushrooms and the can of spaghetti sauce. Simmer about 15 minutes. You can add ground turkey, seafood or chicken to this sauce and serve over pasta. Yields 6 servings.
Cream sugar with butter until light. Beat in egg yolks, one at a time. Beat in grated rind and juice. Beat egg whites until stiff. Fold in lightly. Prebake pie shell in 425° oven for 7 to 8 minutes.
Cream the sugar and butter. Add eggs, one at a time. Add sour cream. Add flour slowly; mix well. Add vanilla. Bake at 350° for 1 hour and 20 minutes.
Dilute approximately 1/3 can of soup with about 1/4 cup milk and blend. Dip breast into soup, coating well. Press skinned side into stuffing mix to which you have added onion and parsley flakes. Place coated chicken, crumb side up, into shallow baking dish. Bake for 1 hour or until done at 350°. Serve with sauce made from heating (not boiling) equal parts of soup and sour cream.
Cream shortening and sugar. Add whole eggs, bananas, flour, soda, nuts, chips and cherries. Blend well. Bake in a moderately hot oven at 350° in a greased loaf pan for 1 hour.
Preheat oven to 350°. Cut margarine into dry cake mix until crumbly. Mix in coconut. Put mixture into a 13 x 9-inch pan, building up edges slightly. Bake 10 minutes.
Mix all ingredients together with hands. Bake at 350° for 1 hour in Bundt pan. Remove from pan.
Beat eggs with baking powder until stiff, then beat in sugar gradually. Fold in crackers, nuts and vanilla. Spread in well-buttered 9-inch pie pan. Bake in 375° oven for 15 to 18 minutes. Serve with ice cream, berries, sauce or combinations.
Break 6 slices of bread into bite size pieces; place in buttered 9 x 11-inch baking dish. Pour applesauce over bread. Dot with 1/2 of butter. Break 6 remaining slices of bread over applesauce. Mix milk, sugar, egg and spices in blender or with mixer; pour over bread and applesauce. Dot with remaining butter. Bake at 350° until brown on top (approximately 30 minutes).
Place first 5 ingredients in top part of double boiler. Beat at low speed to mix thoroughly. Place over boiling water and beat at high speed for 7 minutes. Add vanilla. Beat for 1 more minute to thicken spread.
Dissolve jello in boiling water and let set while you cut up vegetables. Then mix vegetables, cottage cheese and Miracle Whip and add to the jello. Pour into 6 x 10-inch Pyrex dish and put in refrigerator until set.
Combine dates and boiling water. Let stand until cool. Cream sugars, egg and melted butter until light. Spoon flour and all dry ingredients together. Add to creamed mixture. Stir in nuts and dates. Pour into well-greased 9-inch pan. Combine 1 1/2 cups brown sugar, 1 tablespoon butter and 1 1/2 cups boiling water. Pour carefully over batter. Bake at 375° for 40 to 45 minutes.
Thaw bread separately in plastic bags. When it is just thawed, it is most pliable. Roll out 1 loaf Rhodes bread on 13 x 19-inch cookie sheet. Sprinkle oregano and garlic on dough and cover with slices of pepperoni and then with slices of Provolone cheese. Begin to roll from bottom right corner. Coat rolled loaf with oil. Bake at 425° for 20 minutes.
Pour frozen potatoes into a 1 1/2 or 2-quart casserole. Heat soup and cream cheese together until smooth. Stir in sour cream. Pour over potatoes. Bake, uncovered, for 1 1/4 hours. Sprinkle generously with grated Cheddar cheese and continue baking for 10 to 15 minutes or until cheese melts in 350° oven. Serves 6 to 8.
Remove skin from chicken. Arrange chicken in 12 x 8-inch baking dish. In a small bowl, combine preserves, soy sauce, lemon juice, garlic and ginger. Brush chicken with some preserve mixture. Cook, covered with wax paper, on High for 14 to 18 minutes, until tender or juices run clear when pierced with a knife. Occasionally brush chicken with preserves and rearrange halfway through cooking. Put on rest of preserves. Sprinkle with green onion. Serve with hot rice. Serves 4.
Mix with a spoon. Bake on a 9 x 13-inch pan or cookie sheet at 350° for 30 minutes.
Wash cauliflower; remove green leaves. Separate into flowerets, slicing large ones into bite size pieces. Trim large leaves from broccoli; remove tough ends of lower stalks and wash broccoli thoroughly. Cut into bite size pieces.
In a 5 cup blender container, combine powdered sugar, eggs, salt and vanilla. Cover. Blend at high speed until well blended, 15 to 20 seconds. In a 2 quart saucepan, place 2 cups of whipping cream. Cook over medium heat until thermometer reaches 140° (60°C) for 5 to 6 minutes. While blending at medium speed, slowly add warm whipping cream to egg mixture. Continue blending until frothy. In the same 2 quart saucepan, stir together egg mixture and the remaining 2 cups of whipping cream. Cook over medium heat, stirring occasionally, until thermometer reaches 140°. Top each serving with sweetened whipped cream and nutmeg.
Put all ingredients into large bowl. Mix well by hand. Pour into buttered 9 x 13-inch baking dish. Bake at 350° for 35 to 40 minutes. Test by inserting knife in center.
In wok, combine chicken, 1/4 cup salad dressing, vegetables and seasonings; cook until vegetables are tender. Add remaining salad dressing. Cook for 5 minutes and serve.
Mix sugar and vinegar together first before you start slicing onions and cucumbers. Let stand 2 hours. Be sure to mix this real good. Slice cucumbers thin and onions thin. Soak in salt and water for 2 hours. Drain and rinse. Pour vinegar and sugar over cucumbers and onions. Let stand for 10 minutes. Put in freezer boxes in the freezer. Take out and use as needed.
Mix all ingredients together. Heat to boiling point. Pour over canned beets. Let set in refrigerator for day or two.
Fry pork chops until done. Pour soup along with a can of water over the pork chops. Simmer for about 15 to 20 minutes. Salt and pepper to your own taste.
Sift dry ingredients. Add eggs, milk and oil. Do not overmix. To test temperature for oil, drop tiny ball of dough and if it rises to the top, oil is ready. Pinch enough dough with tips of fingers to form small balls and deep fry.
Cook and drain pasta as directed on package. While pasta is cooking, place whipping cream, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth. Pour pepper mixture into 12 inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil. Serve sausage mixture over fettuccine. Sprinkle with onions.
Crust: Mix graham cracker crumbs and sugar together. Add melted butter. Mix well. Press firmly in bottom of pan (spring-form cake pan is best), but not necessary. Recipe will usually fill 2 ready-made crusts.
Dissolve in 2 cups hot water. Add 2 cups cold water. Freeze.
Microwave almonds in glass pie plates on High 2 to 3 minutes or until roasted, stirring every minute. Arrange leaves, strawberries and almonds on salad plates. Spoon orange-poppy seed dressing over salad.
Soften gelatin in cold water. Combine strawberries and sweetener in a saucepan. Place over high heat; stir constantly until mixture comes to a boil. Remove from heat; continue to cook for 1 minute. Remove from heat. Blend in ascorbic acid powder and food coloring. Ladle into clean jars; seal. Store in refrigerator or freezer.
Brown the stew meat in olive oil. Add onion and simmer 2 minutes. Put all ingredients (except rice) in crock-pot. Cook for 4 to 5 hours. One hour before time to eat, add the rice. I only use 1/2 cup rice so that there will be more liquid. Use the liquid from the olives. I never add any extra salt. This stew freezes very well. I freeze small containers for later meals.
In saucepan, boil meat until all red is gone. Remove from heat; drain meat well. Put meat in large pan with other ingredients. Simmer 30 minutes.
Cut the chicken into serving portions. Melt the butter with the oil in a large heavy frying pan. Add chicken; fry over medium heat for about 3 minutes or until golden. Add the wine, then bring to a simmer. Add the stock and thyme and simmer for about 20 minutes or until thicken is tender. Transfer chicken to a heated serving dish. Add the cream to the liquid in frying pan; boil until mixture is consistency of heavy cream. Add salt and pepper; mix well. Pour over chicken.
Dissolve jello in hot water. Add cold water. Mix cream cheese and sugar until smooth. Stir in gelatin. Fold in Cool Whip and peaches. Pour into mold and refrigerate until congealed.
In a saucepan, combine the first five ingredients; bring to a full boil, stirring constantly. Remove from heat and stir in vanilla. Cool for 5 minutes, stirring twice. Spoon into individual serving dishes. Can serve warm or chilled.
Cream butter and sugar. Add mashed bananas.	Mix dry ingredients. Add to banana mixture. Add eggs and buttermilk and vanilla. Put in	greased loaf pan. Bake at 350° for 40 minutes. Cover loosely with foil and bake 20 to 30 minutes longer or until inserted toothpick comes out clean.
Saute cut-up rabbit in cooking oil and margarine until browned. Add onions and cook these until soft. Add paprika, salt and pepper to taste and the chicken broth. Simmer, adding water until the rabbit is done. Add sour cream and bring to a simmer. Serve over noodles or rice.
Finely chop first 5 ingredients. Put in large saucepan. Blend in all other ingredients. Simmer slowly, uncovered, until thick, about 2 hours. Seal in pint jars. Makes 8 pints.
Melt shortening with chocolate squares. Blend sugar with beaten eggs; mix well together. Add flour, salt, vanilla and nutmeg; stir well. Bake in shallow 8 x 12-inch cake pan at 350° for 20 to 25 minutes.
Empty apple pie filling into a 9 x 13-inch pan. Mix vanilla into mix. Sprinkle with cinnamon. Sprinkle cake mix over filling. Dribble oleo over all. Sprinkle with a little more cinnamon. Bake at 400° for 30 minutes. Serve warm or cold. Good with ice cream.
Saute butter, onions and celery. Add to other ingredients. Mix and put into casserole dish.	Bake at 350° for 30 minutes. Top with Durkee onions until brown.
Fry bacon and onion together. Add tomatoes, salt and pepper. Cook 5 to 10 minutes. Add cooked spaghetti. Simmer about 1/2 hour to let the flavors blend.
Mix together butter, sugar, eggs, molasses and vanilla. In another bowl, mix flour, cinnamon and baking powder. Add to butter/sugar mixture. Add oats, raisins and chocolate chips. Bake at 350° for 12 minutes. Makes 6 dozen cookies.
Combine first seven ingredients. Shape meat mixture into eight oval patties. Sprinkle lightly with flour and brush with oil. Broil about six minutes on each side or to desired degree of doneness. Arrange on serving platter and pour Belmont Sauce over steaks. Makes 8 servings.
Put 1/2 can beans in casserole dish, layer pork chops on top. Add salt, pepper, mustard, and ketchup. Keep layering until bowl is full, with pork and beans on top. Bake at 350° until pork chops are tender. Can be cooked in crockpot on low until tender.
Cream oleo and sugar. Mix eggs, flour, soda and salt. Combine with sugar mixture. Add buttermilk, orange juice, coconut, raisins, nuts and fruit. Bake at 350° for 1 1/2 hours.
Mix thoroughly shortening, sugar and egg. Stir in buttermilk and vanilla. Sift dry ingredients together and stir in. Add nuts. Chill 1 hour. Heat oven to 400°. Drop with teaspoon 2-inches apart onto lightly greased cookie sheet. Bake 8 to 10 minutes. Cool. Frost with a chocolate icing. Makes soft, fudgy cookies, studded with nuts. Frost them if you like. A family picnic favorite!!
Brown hamburger, pepper and onion; drain. Mix remaining ingredients except cheese. Put in Dutch oven; cover with cheese. Bake 1 hour at 325°.
Combine milk, sugar, Bisquick, eggs, margarine and vanilla. Mix well or put in blender and blend at low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes. Sprinkle with coconut. Bake at 350° for 40 minutes or until knife comes out clean. Serve warm or cool. Store leftover pie in refrigerator.
Cut chicken as for stewing. Simmer 3 to 4 hours or until tender in water to which has been added salt, onion, bay leaf and parsley. When chicken is tender, remove from broth. Remove bones and shred meat. Skim chicken stock. Cook noodles for 15 to 20 minutes in stock.
Mix together. Bake in a large greased glass pie pan or dish for 50 minutes at 325°. Leave in oven 10 more minutes after heat is cut off to prevent falling.
Cut up lettuce and bacon. Chop onion. Add vinegar and sugar. Shake bowl. Garnish with egg on top.
Mix first 5 ingredients together; add beaten egg. Add enough buttermilk to reach desired consistency. Bake at 350° until golden brown.
Crust: Mix pretzels and 2 tablespoons sugar. Add melted butter. Press into a 9 x 12-inch pan. Bake 7 minutes at 375°. Cool.
Fill baked pie shell with strawberries. Combine water, sugar and cornstarch. Cook until clear. Remove from heat and add strawberry Jell-O. Stir well. Cool and pour over berries. Refrigerate. Top with whipped cream or ice cream.
Roll out as you would biscuits. Bake 10 minutes at 375°. Sprinkle sugar on top while hot.
Place chicken breasts on bottom of casserole dish. Mix together garlic powder, onion powder and pepper and spread over chicken to season. Mix together soup, milk and cheese. Pour over chicken. Top with grated cheese. Bake at 350° for 35 to 40 minutes or until chicken is done.
Mix butter and flour, set aside. Peel and devein shrimp. Flake crabmeat. Combine milk, wine or milk, shrimp and crab meat in a large bowl; add cheese. Combine all together in a casserole dish. Bake at 325° for 30 minutes or until thoroughly heated.
In a 13 x 9-inch pan, layer refried beans and sour cream. In a blender, mix the avocados until soft, then layer on top of the beans and sour cream. Layer the chilies, olives, onions and tomatoes. Grate and sprinkle the cheeses on top. Heat until cheese melts, then serve hot with chips. Makes 10 to 12 servings.
Soak bread in milk. Add salt, raisins, sugar, nutmeg, vanilla and egg. Mash up. Put in small greased iron skillet. Bake at 350° until done.
Cream margarine and shortening. Add sugar gradually. Add eggs, one at a time. Sift together flour, baking powder and salt. Add to mixture alternately with milk. Add lemon flavoring. Pour batter into large tube pan that has been greased and dusted with flour. Bake at 325° for 1 1/2 hours.
Prepare black skillet with enough oil to fry potatoes. Add all ingredients, fry until tender and brown.
Cook sausage until browned, stirring to crumble. Drain well. Combine water and yeast; let stand 5 minutes. Stir in flour and salt (dough will be soft and sticky). Using the back of a spoon, spread dough on bottom and up sides of a greased 10-inch pizza pan. Bake at 425° for 5 minutes. Combine tomato sauce, oregano and garlic powder; spread evenly over crust. Sprinkle with sausage and bake an additional 15 minutes. Sprinkle with Mozzarella and bake 5 to 10 minutes longer, or until crust is browned. Top with Parmesan and Romano cheese. Yields one 10-inch pizza.
In a saucepan, cook and stir until thick and bubbly the brown sugar, cornstarch, raisins, juices and peels. Add 1/2 cup of water. Remove from heat and stir in the nuts. Fill a 9-inch pie plate. Put lattice work on top. Bake at 375° for 40 minutes or until golden color.
Spread popcorn and nuts in a large pan. In a large saucepan stir sugar, margarine, corn syrup and salt. Cook over medium heat until it boils, stirring constantly. Continue cooking without stirring for 5 more minutes. Remove from heat. Stir in vanilla and baking soda. Pour over popcorn and nuts to coat well. Bake at 250° uncovered for 1 hour, stirring every 15 minutes.
Mix lemon juice and milk; add instant topping, pineapple and nuts. Pour into baked crusts and refrigerate until set or overnight. Makes 2 pies.
Mix all together except fruit pie filling. Spread half of mixture in bottom of baking dish. Spread 1 can fruit pie filling over this. Spread remainder of mixture over fruit. Bake at 350° until crunchy and brown. Serve with topping, if preferred. Especially good with cherry pie filling.
Grate cheese. Mix all ingredients, except the Rice Krispies. Next blend in Rice Krispies. Use hands to roll into small balls and press onto greased baking sheet (press flat). Bake at 350° for 15 minutes or until brown on the bottom.
Drain beans. Grease nonstick pan. Mash beans. Add salsa. Heat thoroughly. Serves 4. This is low-fat version.
Cook rice and drain. Steam broccoli until tender but not mushy. In heavy saucepan, melt margarine and saute onion until tender. Add soup and celery seed. Remove from heat and stir in pimento cheese spread, soy sauce, red pepper and nutmeg. Mix together ham, rice and sauce. Spray a 13 x 9-inch baking dish with Pam. Spoon 2/3 of the rice mixture into the dish; arrange broccoli spears on top with stems toward center so that the flowerets line the edge of the dish. Spoon remaining rice mixture in center, on top of broccoli stems. Bake at 350° for 35 to 40 minutes.
Melt butter in saucepan; add bread crumbs and milk. Cook until crumbs are soft. Add remaining ingredients; mix lightly. Place in greased loaf pan. Bake in preheated 350° oven for 1 hour. Serve with cheese sauce or tartar sauce, if desired.
Place bread and cheese	in a 9 x 13-inch pan, layered. Add eggs beaten with milk, add salt. Pour over bread and cheese. Cover and	refrigerate overnight.	Next day, fry 6 to 8 slices bacon and crumble over eggs. Bake, uncovered, 1 to 1 1/2 hours at 325° until brown.
Mix all ingredients well. Bake at 450° for ten minutes. Reduce to 350°. Bake until done.
Beat eggs and sugar until light. Add melted butter. Mix and sift flour and baking powder together. Add alternately with milk to first mixture. Turn into a shallow buttered pan. Sprinkle with cinnamon and sugar. Bake in a moderate oven (350°) for 25 to 30 minutes.
Crush cookies (do not remove cream), reserve 3 cups for topping. Mix 1 cup cookies and butter. Pat into 9 x 13-inch pan. Cover and freeze 20 minutes.
Combine all ingredients (except bacon) and toss with cauliflower and broccoli. Let marinate overnight. Cook bacon crisp and toss just before serving.
Mix flour, margarine and nuts. Pack in a 9 x 13-inch cake pan. Bake 15 to 20 minutes at 350°. Cool. Mix cream cheese, powdered sugar and whipped topping. Spread over cooled crust. Beat puddings, milk and vanilla until thickened and spread over cream cheese mixture. Spread whipped topping over pudding mixture to make final layer. Garnish with shaved chocolate bar, if desired.
In skillet, saute onion with margarine (and soy sauce, if desired). Add ground beef; cook until beef is brown. Drain away excess grease. Cook rice and broccoli separately until both are fully cooked. Drain broccoli. Add rice and broccoli to the 2 cans of mushroom soup in large casserole dish. Add beef and onion; stir until well mixed. Top with cheese. Heat in oven at 400° until cheese is fully melted.
Combine soup, water, sour cream. Blend well. Add horseradish, sherry, curry and salt to taste. Chill. Serves Four.
Mix well. Put in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Line bottom and 2 long sides of a 9 x 5 x 3-inch loaf pan with waxed paper. Cut cake into 3 even slices, put them in the pan and trim remaining slices to fit pan. Pack sherbet into cake lined pan; top with remaining slice of pound cake. Cover with waxed paper; freeze for at least 3 hours. Combine cream, sugar and vanilla; beat. Put on top of cake; freeze until ready to serve. Makes 12 servings.
Mix together all ingredients just before the hushpuppies are to be cooked. Drop by tablespoonful into 350° oil. As long as they are not touching, hushpuppies will turn over by themselves. If they need help, flip with a spoon once, and drain on paper.
Combine all ingredients in a saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the fruit is tender and the liquid is reduced to roughly 1/2 cup, about 10 minutes. Chill and serve in place of cranberry sauce with ham, turkey or other poultry. Or for dessert, spoon it over low-fat vanilla yogurt, frozen or plain. Makes about 3 1/2 cups, or 8 servings.
Heat sugar, water and pineapple to boiling; beat in the jello and cream cheese. Cool. Beat in whipping cream. Put in 9 x 13-inch pan. Refrigerate overnight.
Sift dry ingredients. Stir in cranberries, nuts and orange peel. Combine egg, oil and juice. Add to dry ingredients. Stir until moist and bake at 350° for 50 minutes.
Melt butter in a large skillet. Saute onions and cabbage for 5 minutes or until tender. Cook macaroni in salted boiling water. Drain and add to cabbage. Cook 5 minutes longer, stirring frequently.
Mix flour, butter and 1/2 cup chopped pecans together. Pat into 9 x 13-inch pan. Bake at 375° for 15 minutes. Mix together powdered sugar and cream cheese. Add 1 cup Cool Whip. Spread over first layer when cool. Whip lemon pudding with milk until thick enough to spread over second layer. Top with remaining Cool Whip and sprinkle with remaining pecans.
Combine sugar, cornstarch, gelatin, water and salt in pan; cook over medium heat until clear. Cool. Add blueberries. Pour into 9-inch pie shell. Refrigerate until set. Serve with frozen whipped topping or whipped cream. Yields 8 servings.
Cream shortening and sugar. Add egg and molasses and beat again. Sift dry ingredients together and add to creamed mixture alternately with milk. Roll out on floured breadboard and cut cookie shapes desired. Bake in a 375° oven until done, 10 to 15 minutes.
Cook vegetables and onion until done; drain. Add mayo and cheese; mix well. Pour into a casserole dish. Crumble crackers over top of casserole. Put butter on crackers; bake at 350° for 15 minutes.
Stir together crumbs, margarine and sugar in small bowl; press into bottom and 1/2 inch side of spring-form pan or pie plate. Chill.
Mix sugar and flour in bowl. In saucepan, combine cocoa, water and margarine. Bring to a boil. Pour over flour and sugar mixture. Add eggs, buttermilk, soda and vanilla. Mix well. Pour into greased 11 x 16 (approximately) pan or Pyrex dish. Bake for 30 minutes at 350°.
Mix corn, beans, sour cream, cheese, onion and soups. Pour in casserole dish and top with crushed Ritz crackers. Pour butter over crackers and bake at 350 degrees for 45 minutes.
Cream butter and salt. Add eggs. Add chilies, corn and cheese. Sift flour. Mix in cornmeal, baking powder and salt to flour. Add dry mixture to butter. Bake at 300° for 1 hour.
Cream shortening, sugars and egg. Add dry ingredients and pineapple. Mix well. Drop by spoonfuls on greased cookie sheet. Bake at 375° about 10 minutes. Frost with mixture of 3/4 cup powdered sugar thinned with pineapple juice saved from can. Drizzle over warm cookies.
Mix sugar, cornstarch and salt. Add boiling water slowly, stirring constantly. Boil for 5 minutes. Remove from fire; pour over beaten egg yolk and add butter and lemon juice.
Make cake as directed in 9 x 13-inch pan and cool. Make pudding, using 3 cups milk. Beat together. Add 1 cup Kahlua; beat until mixed. Cut cooled cake into squares. Put on bottom layer of bowl. Pour 1/2 pudding mix on top, then layer of Cool Whip. Sprinkle 1/2 of crumbled Heath bars on top of Cool Whip. Start over with layer of chocolate cake. End with candy on top.