HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soft cream cheese, taco sauce and green onions. Pour into dish and chill for 1 hour. Top with Cheddar cheese, chopped lettuce and chopped tomato. Serve with taco chips.
Sift together the flour, sugar, soda and cinnamon. In a saucepan, bring to a boil the margarine, cocoa and water. Pour over dry ingredients and mix well. Add buttermilk, eggs and vanilla. Mix well. Pour into a 9 x 13-inch greased and floured cake pan. Bake 20 minutes in 350° oven.
Preboil or brown chicken pieces in skillet. Spread pesto sauce evenly over pizza crust. Sprinkle just enough cheese to cover. Spread chicken, onions and peppers on top of cheese. May sprinkle more cheese on top, if desired. Bake at 350° just until crust is browned.
Mix well by beating on high for 3 minutes. Blend 1/2 cup of chopped nuts coated with flour. Bake at 350° for 1 hour.
Combine beef, egg, 1 tablespoon cornstarch, salt, onion and pepper. Form into balls. Brown in fat; drain. Cook oil and pineapple juice over low heat for a few minutes. Add cornstarch, soy sauce, vinegar, water and sugar. Cook until thick. Add meat balls and pineapple. Good cover rice when used as a main dish.
In Dutch oven, brown meat in hot oil. Add onions. Blend together the tomato sauce, 1 cup of water, brown sugar, vinegar, salt, dry mustard and Worcestershire and pour over meat. Cover and simmer 2 to 2 1/2 hours or until meat is tender. Skim off fat. Stir in noodles and second cup of water. Cover and cook, stirring occasionally, for 15 to 20 minutes more or until noodles are tender. Serves 6 to 8. Delicious with homemade noodles.
In a skillet cook sausage meat over medium heat; drain. Stir in pizza sauce, ketchup and garlic powder; set aside. Press biscuits into 20 well-greased muffin cups. Spoon 1 or 2 tablespoons of the meat mixture into each biscuit. Top with Mozzarella cheese and sprinkle with Parmesan cheese. Bake at 350° for 10 to 15 minutes or until golden brown.
Combine chicken, stuffing mix, mayonnaise, chicken broth, onion and eggs in bowl; mix well. Spoon into 9 x 13-inch baking dish. Top with bread crumbs. Bake at 350° for 30 minutes. Yield: 6 servings.
Melt butter. Put rice on top of butter. Add soup, water and mushrooms. Bake 1 1/2 hours at 325°.
Boil sugar and water for 10 minutes. Add next 4 ingredients. This makes 1 gallon of concentrate.
Sift dry ingredients in bowl. Add buttermilk and egg, stirring until combined. Melt butter in skillet or baking pan. Pour in batter. Bake in hot oven (450°) for 20 to 25 minutes.
Dough: Cream butter; gradually add sugars. Cream until light and fluffy. Add eggs and vanilla; mix well. Sift flour, soda and salt; gradually add to creamed mixture, beating well after each addition.
Put rhubarb and sugar in a stainless steel pan and let sit overnight. In the morning, bring to a boil for several minutes, then add jello. Stir. When cool, refrigerate.
Heat oven to 350°. Mix sweet potatoes, syrup and peel until well blended; spoon into a 1 1/2-quart casserole. Mix flour, oats, sugar and cinnamon in medium bowl; cut in margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potatoes. Bake 35 to 40 minutes or until thoroughly heated. Makes 8 to 10 servings.
Saute ground beef; drain well and stir in dry onion soup mix. Stir in cheese after mixture has cooled. Roll out crescent dough and cut each in half, making a smaller triangle. Place a heaping teaspoon of meat mixture on each triangle.	Roll to close, tucking point under roll or press edge together with a fork. Bake in a 375° oven on an ungreased cookie	sheet.	Serve warm. Will freeze well.	Reheat in a 325° oven for 10 to 15 minutes.
Preheat oven to 325°. Melt the butter in a deep baking dish or 12 x 9 x 2-inch baking dish. In another dish, mix the sugar, flour, baking powder and sweet milk. Pour mixture over melted butter. Do not stir. Pour the pie cherries (juice and all) over this. Do not stir. Pour over this 3/4 cup sugar. Do not stir. Bake in a 325° oven for 1 hour. Serve warm or at room temperature. Delicious with other fruits also.
Mix ingredients together with electric mixer. Pour into crust and freeze until solid (a minimum of 4 hours). Pie cuts best if it is at room temperature about 15 minutes before serving. Makes 2 pies. If you prefer 1 very tall pie, use the following: 8 ounce cream cheese, 1 cup peanut butter, 1 1/2 cups powdered sugar, and 12 ounces Cool Whip.
Prepare salad dressing mix with wine vinegar, water and salad oil as directed on the package, set aside.
Melt 1 cup sugar in saucepan. Mix all ingredients except cinnamon together and pour into casserole or pie plate or if you don't have one, use a 7x 12-inch Pyrex casserole. Mix milk and a can of water and blend in the eggs and 5 tablespoons of the sugar. Sprinkle with the cinnamon and bake in water bath about 1-inch of water in large pan. Bake in preheated 350° oven for about 1 1/2 hours. Serve in the pan or unmold after it is cooled.
Mix cream cheese with enough mayonnaise to soften. Combine all ingredients and spread on small squares of pumpernickel bread or bridge cut outs. Garnish with gherkins, olives and pimento. Makes 12 servings.
Cut cabbage as you would lettuce and cook in small amount of salted water. Drain. Cook rice in double the amount of water, seasoned with chicken seasoning. Combine all ingredients except Parmesan and bread crumbs. Spread 1/2 mix into 9 x 13-inch dish. Sprinkle with 1/2 mix crumbs and Parmesan. Repeat. Bake just before serving at 350° until top browns and casserole is heated through.
Dissolve yeast in water. Add sugar and stir. Add eggs, salt and butter. Add sifted flour (it is sticky). Turn over on board; add more flour until not so sticky. Put in large crock or container and let rise for 5 hours. Divide into 3 parts and just enough flour to permit rolling. Brush with melted butter-sprinkle with cinnamon and sugar. Cut 1 1/4 inch thick; put in well greased pan. Don't cover. Let sit for 8 hours or overnight. Bake 350° for 20 minutes. Frost. May be frozen. Makes 50-55 rolls.
Bring Karo and sugar to boil. Remove from heat. Add peanut butter. Mix with cornflakes. Press into 9 x 13-inch pan sprayed with Pam.
Cook potatoes in their jackets in boiling salted water until tender. Cook and peel. Refrigerate, covered, overnight. Quarter, core and chop apples in a medium size bowl. Toss with lemon juice to prevent discoloring. Combine apples, onion, celery and dill pickle in a large salad bowl. Combine mayonnaise, mustard, sugar, oil, vinegar, salt and pepper in a small bowl; mix well. Pour into salad bowl; toss ingredients until blended. Slice potatoes into salad a few at a time, tossing after each addition. Cover and refrigerate for several hours. Taste and add additional dressing, if needed. Garnish the salad with hard-cooked egg wedges. Serves about 8.
In a bowl combine the flour, baking powder, soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk. Knead dough gently. Roll out to 1/2-inch thickness. Cut with a biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 10 to 15 minutes until golden brown.
Mix cake and bake in 2 (9-inch) pans. Cool. Pull thread through each layer (4 pieces). Mix remaining ingredients in a large bowl. Put lots of mixture between layers and the remainder on top and sides. Refrigerate for 2 or 3 days before serving (if you can wait).
Mix well dry ingredients. Add liquid ingredients. Pour into greased Bundt pan. Bake at 350° for 40 to 45 minutes.
Chop onions, tomatoes and lettuce. Toss these with choice of dressing. Crunch Doritos and add to salad. Slice avocado; add to salad. Chill.
Use leftover or freshly cooked rice. Place in saucepan with about a half cup of water and overcook (very soft). Separate eggs. Beat egg yolks; add milk, oil, salt, sugar, flour and soft rice, stirring after each addition. Fold in stiffly beaten egg whites. Bake on hot griddle until bubbles burst in center. Turn only once. Note: Batter may be made the previous day, but omit baking powder and egg whites. Add these at the last minute.
Combine sugar and Crisco oil. Add eggs and beat. Dissolve baking soda in water. Add dry ingredients to egg mixture alternately with water. Add pumpkin and mix. Spray pans. Bake at 350° for 75 minutes or until done. Makes 3 loaves.
Snap heads of largest mushrooms. Dice stems and remaining mushrooms and saute ingredients with bread crumbs. Stuff large mushrooms with mixture and brush with melted butter. Bake at 375° for 15 minutes.
In microwavable bowl, cook beans and liquid for 5 minutes. In medium saucepan, add beans with liquid, cream cheese, taco mix, sour cream and onions. Heat thoroughly. With masher, mash ingredients. Serve with chips.
Cream together the softened cream cheese with the sugar until fluffy. Mix Dream Whip by directions on box (both envelopes). Fold in cream cheese. Fill crusts with mixture. Top with blueberries. Chill overnight. May use other pie fillings for toppings. Makes 2 pies.
Combine oil and sugar; add eggs, one at a time and beat well. Sift dry ingredients together. Add oatmeal, poppy seed and orange juice. Refrigerate one hour or more. Roll out on floured board and cut with cookie cutter. Brush with beaten egg. Bake at 350° on lightly greased cookie sheet for ten to twelve minutes.
Combine ingredients and pour over cut chicken wings. Marinate overnight, mixing them up every once in a while.
Arrange tortilla chips on a cookie sheet. Spoon salsa on chips. Sprinkle chips with cheese. Bake at 350° for 4 to 5 minutes or until cheese melts. Let cool 1 minute before eating. Or you may cook in the microwave in a safe dish. Set 100% High power; cook for 30 to 40 seconds.
Remove label from can. Place can in pan of water to fill until can is covered. Boil for 4 hours. Cool. Open can. Add whipped cream as a topping.
Crust: Mix walnuts, zwieback and butter. Press onto bottom of 9-inch spring-form pan.
Cut meat into strips approximately 1/2 x 1-inch and any length. Trim all fat off. Hammer with meat hammer, turn over strips and hammer again. If you don't have a meat hammer, jag the meat with a fork.
Line cookie sheet with foil. In saucepan over low heat, stirring constantly until smooth, melt the chips together. Remove from heat. Stir in peanuts spread out on cookie sheet. Refrigerate about 1 hour. Break into pieces. Store in container that seals tight.
Combine love, trust, understanding and kindness until thoroughly blended. Sift together friendship and common sense. Add to love mixture. Moisten well with tears of joy and sorrow. Pour into large heart shaped pan, well oiled with the Holy Spirit. Sprinkle with the spice of variety. Bake in a moderate oven warmed by God's presence. Garnish with children, as desired.
Cream together sugar, butter and vanilla; beat in egg. Sift together flour, baking soda, salt, cinnamon and nutmeg or spice you like. Peel and grate or chop raw apples. Add flour mixture and apples to creamed mixture. Add nuts. Bake at 325° for 40 minutes in greased 8 x 12-inch pan. Serve warm or cooled. Good with whipped cream or ice cream.
Combine ingredients of basic meatball mixture with garlic and 1/2 teaspoon Italian seasoning, mixing lightly but thoroughly. Shape beef mixture into 12 meatballs. Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings. Add stewed tomatoes, tomato paste, water, remaining 1 teaspoon Italian seasoning and sugar to meatballs in skillet, stirring to combine. Bring to a boil. Reduce heat. Cover tightly and simmer 20 minutes.
Combine flour, salt, pepper, garlic powder and allspice. Roll chicken wings, cut in half, in flour mixture; fry in oil about 350° until cooked through. Mix butter, Tabasco sauce and hot sauce in saucepan until butter is melted and hot. Dip chicken pieces into sauce; place in baking dish and bake at 350° for 5 to 10 minutes. Serve with favorite vegetables. (Omit Tabasco sauce for warm wings.)
Brown bacon, hamburger and onion. Add all other ingredients. Finally add the 3 cans of beans. Mix together. Bake at 350° for 1 hour.
Heat oven to 350°. Mix cottage cheese, eggs, parsley and 1/4 teaspoon of salt. Sprinkle broccoli with 1/2 teaspoon salt and the garlic salt. Layer half each of the noodles, cottage cheese mixture, broccoli, cheese slices and Parmesan cheese in an ungreased 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Repeat. Arrange bacon slices on lasagne. Bake, uncovered, about 30 minutes. Makes 8 to 10 servings.
Pour boiling water over Jell-O; add ginger ale. Let set up slightly and add the other ingredients. Let set up in refrigerator and ice with topping.
Mix first 4 ingredients, then add pineapple and beaten eggs. Mix together. Put in 13 x 9 x 2-inch ungreased pan. Mix brown sugar, nuts and raisins. Sprinkle this over raw cake and bake 35 minutes at 350°.
Grease and flour three 1 pound coffee cans. Fill 1/2 full. Bake at 350° for 45 to 60 minutes. Can use 2 loaf pans.
Put all ingredients in a crock-pot. If desired, tie whole spices in cheesecloth. (If spices are added loose, strain before serving.) Cover and set on low for 2 to 8 hours. Serve from crock-pot with ladle.
Brown and drain beef, onion and bacon. Put meat mixture in large casserole dish along with all cans of beans (undrained). Add sugar, brown sugar, dry mustard and molasses. Mix thoroughly. Bake uncovered at 350° for 1 hour.
Blend the cream cheese and mayonnaise; season with paprika. Put olives, relish, onion, garlic clove and green pepper through a food chopper. Add cheese and remaining ingredients together; blend thoroughly. Store in refrigerator. Better made a day or 2 earlier.
Mix well. Bake at 350° for 20 to 25 minutes until bubbly. Serve with tortilla chips.
In a large saucepan, saute celery and onion in butter. Stir in water, macaroni, salt and pepper. Cook, stirring occasionally, for 10 minutes, or until macaroni is tender. Stir in milk, corn and clams; cook just until heated through. Yields 6 (3/4-cup) servings.
Stir-fry meat until brown; put in bowl. Put all vegetables in pan; stir-fry until crisp-tender. Return meat. Mix bouillon, cornstarch and soy sauce; pour over all. Stir-fry until sauce is slightly thickened.
Use roasting pan for popped corn. Keep popped corn warm in 250° oven. Mix all ingredients, except soda in large saucepan. Bring to boil and boil for 5 minutes, stirring constantly. Remove from heat and add soda. (Be careful, foams when stirring.) Stir well and pour over popped corn. Coat well with large spoon. Return to oven and bake 45 minutes, stirring every 15 minutes.
Brown meat; drain. Place in pie shell. Sprinkle grated cheese, flour and onion on top. Beat eggs and milk; pour over mixture in pie shell. Sprinkle parsley on top; bake at 350° for 45 minutes or until set.
Heat oven to 350°. In medium saucepan, over low heat, melt margarine. Add cocoa. Stir until smooth. Stir in sweetened condensed milk, water and eggs. Beat with wire whisk until well blended. Remove from heat. Stir in vanilla and walnuts. Pour into pastry shell. Bake 40 to 45 minutes or until center is set.
Put sugars, vanilla and cream cheese in blender or food processor and blend until smooth. Serve with a colorful assortment of seasonal fruit.
Mix all ingredients together. Let set in refrigerator overnight for better flavor. Serve on lettuce leaf. May be eaten with crackers.
Cream together butter, oil and sugar; add eggs and vanilla. Sift flour, salt and baking powder and add to creamed mixture. Pour 3/4 of batter in 13 x 9-inch pan, which has been sprayed with Pam. Spread pie filling on top; sprinkle with nuts. Pour remaining batter on top. (It won't cover completely.) Bake at 325° for 1 hour or until brown.
Make 3 or 4-layer cake by package directions. Let cool completely. Cream together the sour cream and sugar; mix in coconut. By hand, fold in Cool Whip. Frost the cake.
Cut zucchini into 2 x 1/2-inch strips. Cut carrots into matchstick strips. Cut green onions into 2-inch pieces.
Dissolve Jell-O in boiling water; add cold water. Add the thawed strawberries and the undrained pineapple, then add the banana slices. Pour half of this into a 9 x 13-inch dish; refrigerate until set well enough to spread the sour cream on top. Add the remaining half of the Jell-O mixture carefully, so that it remains on top. Continue to refrigerate until well set.
Mix first 3 ingredients together. Add sherbet just before serving. Yields 30 servings.
Mix all ingredients in a large bowl. Pour into two graham cracker crusts. Refrigerate approximately 2 hours before serving.
Saute onion in butter. Add frozen broccoli and cook until broccoli starts to separate (don't cook too much). Add all other ingredients and bake together in baking dish at 350° (covered) for about 20 minutes.
Mix sugar and flour. Mix well with a pastry blender. Cut in oleo until mixture is crumbly. Set aside 1 cup of the mixture. Add egg, milk, soda, salt and vanilla to remaining mixture. Beat well. Pour batter into a 9 x 13 x 2-inch pan. Leaving wrapper on candy, crush with hammer. Add nuts and reserved crumb mixture. Spread over batter. Bake 35 minutes at 350°.
Melt in saucepan. Add 1/4 cup milk; stir constantly. Cook until bubbly. Remove from heat. Cook until lukewarm. Beat in 3/4 box confectioners sugar. Put on cake and enjoy.
Marinate overnight in Italian dressing. Mix cream cheese and Italian seasoning together. Spread on white sandwich size bread. Cut edges off. Place 3 beans in a line on bread and roll over beans. Cut 3/4 inch rounds. Yields 25 to 30 servings.
Mix, boil, cool and add all ingredients to cucumbers. Keep well in refrigerator.
Mix ingredients together, cutting shortening into dry ingredients. Add buttermilk and stir to	soft dough. Don't knead dough, just roll it out on floured board and cut. Brush top with buttermilk and bake at 400° for 15 minutes.
Wash lettuce; dry. Place leaf on each plate. Place pear half upside down on each plate. At small end, add raisins or cloves for eyes and 2 almond halves for ears. Add 1 teaspoon of cottage cheese at base of large end for a tail. Eat!
Preheat oven to 350°. Separate eggs. Add melted butter to yolks and sugar. Beat lightly. Add flour, milk, vanilla and coconut. Blend well. Pour into unbaked pie shell. Cook at 350° for 35 to 40 minutes or until set. Remove from oven.
Pour blueberry pie filling in 9 x 13-inch dish. Pour crushed pineapple over top of blueberries. Sprinkle sugar/cinnamon mixture next. Pour dry cake mix on top, breaking up any lumps. Melt butter and pour on top. Bake at 375° for approximately 40 to 45 minutes. Top should be bubbly and turning brown.
In a medium saucepan, melt butter. Blend in flour. Add seasonings, celery and broth. Cook until thickened. Remove from heat and stir in milk. Add half of the sauce to the spaghetti. Place in a greased, shallow casserole. Add chicken and mushrooms to the remaining sauce. Pour over the spaghetti. Top with cheese. Bake at 350° for 30 minutes. Serves 8.
Preheat oven to 350° Make white sauce with margarine, flour, milk & salt (on stove top). Bring to a boil, and let it get thick (only boil for 1/2 min.). Add 1 1/2 cups cheese to sauce. Boil macaroni until tender and drain. Stir all together with macaroni. Put into baking dish and add cheese to top. Bake 20 - 25 min.
Cook noodles according to package directions; drain. In a large skillet, saute onion and green pepper in butter 3 minutes or until tender. Add beef and cook until no longer pink. Drain excess fat. In a medium bowl, combine tomato paste and sour cream; stir in noodles and cottage cheese. Layer half the noodle mixture in a 2-quart casserole. Top with half the beef mixture; repeat. Pour tomato sauce evenly over the top of the casserole. Bake at 350° for 30 to 35 minutes or until heated through. Yield: 6 servings.
In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add whipping cream and vanilla. Beat mixture on low speed until combined. Stir in the powdered sugar. To serve, spoon 2 Tbsp. of filling onto each thin pancake and roll up. Sprinkle with additional powdered sugar and top with fresh berries. Makes 6 servings.
Mix cottage cheese and lemon juice in blender and blend until smooth. Stir in other ingredients and blend. Cover and chill.
Crush cookies. Cream oleo, confectioners sugar and cream cheese. Mix milk, pudding mix and whipped topping dessert. Combine. Layer mixture and crushed Oreos (dirt). Make sure the last layer is the crumbled Oreo to look like dirt. Use the gummi worms as you layer mixtures. Put this in the flower pot with fake flowers in the center. Use trowel for serving. Presto. Dirt cake.
Mix and cook	for 10 minutes in heavy pan. Take off stove and add 1 cup nuts and 2 cups Rice Krispies. When cool enough to handle, butter hands and shape in balls.	Roll in coconut or nuts.
Cover oysters with water. Simmer until edges curl. Skim. Pour into milk. Add butter. Season to taste. Serve with a dash of paprika. Makes 6 servings.
Brown pork chops in small amount of oil. Combine soup and sour cream. Add spices to taste. Heat gently. Add mushrooms. Cover pork chops with sauce and bake in slow oven at 300° until pork is tender.
Melt cheese in double boiler. Add soup and milk; stir. Put 1/2 broccoli in greased casserole. Layer 1 cup crackers and 1/2 of cheese mixture. Repeat. Dot with butter. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Brown meat well in drippings. Then add onions and sauce. Simmer slowly most of the day, 5 to 6 hours, until very tender. Remove any bones. Slice meat and return to sauce.
Combine cottage cheese, eggs, 3/4 cup bread crumbs, onion and green pepper. Form into patties; coat with bread crumbs and brown in butter. Serve plain or with chili sauce or catsup.
Heat oven to 370°. Cut 4 twelve inch squares of heavy duty foil. Place 3 Tbsp. raw rice in center of foil. Sprinkle chicken with salt and put 2 pieces on rice. Divide mushrooms into 4 parts and add, portion out zucchini, green pepper and onion and put on top. Turn up sides of foil. Mix tomato sauce, mushroom liquid, oregano and basil, pour sauce on chicken. Fold foil over food and seal, leave room on top for steam. Put in shallow baking pan and bake in preheated oven 1 hour. Open packets and sprinkle cheese on top, and serve.
In large mixing bowl, combine flour and sugar. In heavy saucepan, combine margarine, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, soda and vanilla. Mix well, using wooden spoon or high speed of mixer. Pour into a well-butter 17 1/2 x 11-inch jellyroll pan. Bake at 400° for 20 minutes or until brownies test done in center.
Cream margarine with cream cheese. Mix in flour, a small amount at a time, creaming after each addition. Chill dough for about 2 hours. Break off walnut sized pieces of dough and pat into lightly greased 1-inch muffin cups, covering sides and bottom of cups.
Cream together sugar and shortening; beat in eggs one at a time. Sift flour together and add sugar mixture alternating with milk. Stir in vanilla. Pour in 3 greased and floured cake pans. Bake at 350° for 30 to 35 minutes.
Blend oil, sugar, eggs and pumpkin pie filling. Sift flour, baking powder, baking soda and pumpkin pie spice. Mix all together. Grease and flour tube or Bundt pan. Pour ingredients into pan and bake at 350° for 60 minutes. Then bake at 300° until cake is done. Cool 45 minutes.
Pour pie filling into a 9 x 13-inch baking pan. Sprinkle dry cake mix over fruit. Dribble melted butter or margarine over all the dry cake mix. Top with nuts. Bake 45 minutes at 350°. Serve hot or cold topped with whipped cream or ice cream.
Cook noodles, drain and return to pan. Stir in tuna, sour cream, milk, onion, 1/4 cup cheese, salt and pepper. Pour into 2-quart casserole dish. Top with croutons. Put about 5 or 6 dabs of butter around the top of the croutons. Completely cover croutons with shredded Cheddar cheese. Bake, uncovered, 40 minutes at 350°.
Spread both sides of pork chops with mustard. Sprinkle with salt and pepper. Dip well in flour. Brown on both sides in just enough fat to brown nicely. Add chicken noodle soup. Cover and simmer until very tender.