HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix strawberries and glaze together. Mix cream cheese, Cool Whip and powdered sugar together. Break 1/2 angel food cake in pieces and place in a 9 x 13 pan. Cover with 1/2 Cool Whip mixture. Then cover with 1/2 strawberry mixture. Repeat again.
Mix the cream cheese, 1 tablespoon sugar and 1 tablespoon half and half. Whisk until smooth. Stir in Cool Whip and spread on bottom of crust. Pour 1 cup of half and half into bowl. Add pudding mix. Blend well. Let stand 3 minutes. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional Cool Whip and nuts.
In 1 1/2-quart saucepan, combine soup and salsa. Cook over low heat for 5 minutes, stirring often. Serve over tortilla chips. Top with tomatoes, green onions, olives and pepper. Makes 6 servings. Preparation Time: 10 minutes.
Slice apples and put into water with the lemon juice to keep them from turning brown. (Use any good cooking apple; we use Granny Smith apples, as they cook done easily.) Red or Gold Delicious do not do well in this recipe.
Soak bread almost two days old in milk until soft. Press out all the moisture and add an equal amount of quickly cooked hoe cakes or corn bread. Place in saucepan with onion, butter and bacon. Cook 10 minutes without browning. When cold, season with salt and pepper, celery seed and minced parsley. Use sage and thyme and the yolk of 1 egg.
Unroll roll mix and press flatly onto cookie sheet. Bake according to package directions. Mix together cream cheese, salad dressing and dill weed in mixing bowl until smooth. Spread onto top of cooled roll mix. Cut into squares. Place assorted vegetables on top. Sprinkle cheese over top of vegetables. Place olive, if desired, on top of each pizza square. Keep refrigerated until use. Recipe can be easily doubled. Serves 12 to 16.
In a large pan (frying pan), fry cut up bacon until crisp. Drain off grease. Pour in wine and simmer. Meanwhile, as bacon is simmering, cook the spaghetti. Then mix eggs and cheese together in a mixing bowl. When spaghetti is ready, drain and return to pan. Add the cheese and egg mixture, covering the spaghetti. Mix thoroughly. Finally, add wine and bacon mixture; mix thoroughly. Serve immediately. Serves 4.
Chop all (except pastry squares and egg) ingredients and stir fry. Drain off any grease. Fill center of pastry squares; fold up bottom and sides then roll up; seal with a beaten egg. Fry in hot corn oil.
Cream sugar and shortening. Beat in eggs, water and vanilla. Combine flour, baking powder, soda and salt; add to creamed mixture. Add nuts. Roll out on floured board; cut. Sprinkle on decorative sugars, if desired. Bake for 8 to 10 minutes at 375°. Cookies should be golden brown. Cool. Frost if desired.
Melt butter in saucepan. Blend in flour. Stir in chicken broth. Cook until mixture begins to thicken, stirring constantly. Add half and half, parsley, crab meat, chives, sherry, Old Bay and salt. Mix well. Heat just to serving temperature. Do not boil.
Combine salad ingredients in a serving bowl. Toss with desired amount of dressing and serve.
Combine fruit, tapioca and grape juice in a crock-pot. Add enough water to cover (about 3 cups). Cover and cook on low setting for 8 or 10 hours. Before serving, stir in remaining ingredients. Serve warm or cold as a soup or dessert. Makes 10 to 12 servings (about 2 1/2 quarts).
Brown hamburger, bell pepper and onion. Cook and drain macaroni. Mix all together real good. Put in casserole dish. Place in oven for about 15 to 20 minutes until cheese is real bubbly.
Buy a small ham (Bryan, Gooch), about 2 to 3 pounds. I usually buy a ham and serve with rice salad. A couple of days later, take leftover ham and make a ham salad and if I have even more, I make a ham and cheese pie (recipe included in cookbook).
Place one cake layer or one-half of 9 x 13-inch cake in bottom of a 1 gallon or larger punch bowl. (I use Tupperware cake box because I make 2 round layers.) Cover with 1/2 of instant vanilla pudding, 1/2 can cherry pie filling, 1/2 can of fruit cocktail, 1/2 pineapple and coconut and 1/2 of the Cool Whip. Sprinkle with 1/2 cup nuts.
For 10 minutes cook broccoli, onion and celery. Drain; put in a baking dish. Add cream of mushroom soup, cooked rice, Cheez Whiz and jalapeno Cheez Whiz. Mix together and bake for 35 minutes in a 350° oven. Then mix stuffing with butter and spread over the top. Bake another 5 to 10 minutes until the top is a light golden brown.
Sift dry ingredients	together in a small bowl. In another bowl, beat egg. Add cooled margarine, molasses, milk and wheat germ. Add dry ingredients.	Drop by teaspoonfuls 2 inches apart on lightly greased cookie sheet. Bake at 350° for 10 minutes.
Put into casserole dish in layers: soup diluted with 3/4 cup water, noodles, chicken and celery. Garnish with mandarin oranges and cashew nuts. (Can put cashews throughout if desired.) Bake at 325° for 30 minutes. Serves 6 (six times the amount serves 40).
Combine first 5 ingredients in large bowl. Combine next 3 ingredients in a cup and add to dry ingredients. Work in 9 cups white flour. Place on floured board and knead for 8 to 10 minutes. Place in greased container and let raise to double the size.
Grease pizza pan; melt almond bark (all but one square) and chocolate chips on low heat until melted. Take off heat and add marshmallows, Rice Krispies and nuts. Pour into pizza pan, spread out to sides and sprinkle with coconut. Cut cherries in half and arrange on top. Melt one square of almond bark and drizzle over top. Looks like pizza! Cut in small wedges and serve.
Grind bologna, cream cheese and Colby cheese through a food grinder alternately. In a bowl mix ground-up mixture, Mozzarella cheese, oregano and pizza sauce. Spread on open face buns. Place face up in oven or under broiler and heat until bubbly.
Cook and drain the peas. Add water chestnuts, mushroom soup and pimentos, chopped fine. Saute celery, onions and green pepper in oleo. Add this mixture to the pea mixture. Pour into two greased casserole dishes. Bake 20 to 30 minutes at 350°. Put crushed potato chips on top and heat.
Prepare pie crust according to package directions for a filled, one-crust pie, using 9-inch pie pan or 9-inch quiche pan. Heat oven to 400°. Layer Mozzarella and Cheddar cheese in pie crust lined pan. Top with pepperoni and mushrooms.
Cream shortening, sugar, eggs and vanilla in large bowl. Mix flour, salt and baking powder in separate bowl. Add flour mixture to shortening mixture about a cup at a time. This recipe does not have to be refrigerated.
Combine all 4 ingredients in an electric blender until very smooth. Yields about 1 1/4 cups or an amount equal to a 14 ounce can. Store in refrigerator until ready to use.
Drain 1/2 the water of green beans, put the rest of the water and beans into a medium saucepan. Add the can of soup. Cook over medium heat (about 10 minutes). Add cheese to desired taste. Cook until cheese makes a creamy sauce over the green beans.
Cook onions until tender. Fry bacon until crisp. Add 2 tablespoons bacon drippings to softened cream cheese. Add onion and crumbled bacon. Wash mushrooms; remove stems. Stuff mushrooms with cream cheese mixture. Bake at 350° for 15 minutes.
Put butter in an 8 x 8-inch square Pyrex pan in oven at 350° to 375° to melt. Then mix sugar, flour, milk and baking powder together. Pour over butter, then add fruit (any type of fruit filling will do). Bake for 1 to 1 1/2 hours.
Brown hamburger. Mix with tomato sauce and spices. Mix cream cheese, cottage cheese, sour cream with diced green pepper and diced scallions. Layer over egg noodles. Spread in greased pan 1/2 egg noodles, 1/2 sauce and hamburger, then cheese mixture. Repeat layers. Sprinkle Parmesan cheese on top. Cover with foil and bake at 375° for 1 hour and 15 minutes. Cool, cut and enjoy!
Place chicken on grill or rack of broiler pan. Brush with half of sauce. Grill or broil about 10 minutes, turn and brush remaining sauce and broil or grill for 10 minutes or until tender. Serves 4.
In medium saucepan, bring broth to boil. Stir in couscous. Remove from heat; cover and let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork. Let stand 5 minutes; fluff again. mix in chickpeas, scallions, cheese and olives. Pour dressing over mixture and toss lightly with fork. Serve on bed of lettuce. Serves 6. Enjoy.
Boil octopus slowly 1 1/2 to 2 hours until tender when pierced. Rinse off black covering. Cut up octopus into bite size pieces. Cut up both cheeses into bite size pieces. Toss all ingredients together and place in casserole dish. Season to taste. Pour small amount of oil over all. Bake at 350° for 30 minutes or until cheese is melted.
Mix the ground beef with the salt, pepper and parsley. Shape mixture into 8 patties, 4-inch diameter. On each of 4 patties, arrange an onion ring, a tomato slice and a slice of cheese. Cover with the other 4 patties and press edges together to seal. Broil on both sides for a total of about 20 minutes.
Wash pheasant well. Salt and pepper. Line Dutch oven with tin foil and place bird in center. In a bowl, mix wine, marmalade, cinnamon and nutmeg. Pour over bird. Cut butter in squares and put on and around bird. Cover and bake at 350° for 1 1/2 hours. Baste every 20 minutes. Tighten foil after each basting.
Clean mushrooms with dampened paper towels and remove stems. Pour some oil in a bowl. With fingers, wipe oil on outside of each mushroom cap. Add a drop of oil to the center of the inside. Chop stems fine and combine them in a bowl with 1/2 cup bread crumbs and cheese; toss together. Add onion, chervil (or tarragon), salt and dash of pepper. Toss again. Add milk or stock. Lightly mix. Mixture should be moist enough to hold together.
Fry bacon until crisp. Drain on paper towels. Crumble and set aside. Place onion rings, garlic powder, mustard, brown sugar and vinegar in a large skillet. Cover and cook 20 minutes over medium heat. Combine beans in 3-quart casserole. Stir in bacon and onion mixture, blending ingredients. Bake, covered, at 350° for 45 minutes. Serves 10.
Cook and drain spaghetti. Partially cool. Add margarine and stir. Add Salad Supreme and stir. Marinate overnight. Add cucumber, tomatoes and salad dressing. Stir and ready to serve.
Add beef cubes to marinade, turning to coat. Refrigerate 24 to	36 hours to give marinade time to tenderize the beef; turn the meat occasionally. Fill skewers, alternating meat cubes with mushroom caps or other kabobs tidbits of your choice. Place skewers 4	to 5 inches from the heat. Broil about 25 minutes, turning frequently and basting often with marinade. About last 5 minutes of cooking, add small tomatoes to ends of skewers.
Put first 4 ingredients into greased 9 or 10-inch round or square pan and mix. Next 4 ingredients beat until smooth with electric mixer and then beat for 1 minute. Put this into the dish and mix with other ingredients. Bake at 400° for 30 minutes. Let sit for 10 minutes or until golden brown.
Mix all ingredients thoroughly. Drop by teaspoonful onto baking sheet and press with fork. Bake at 325° for approximately 10 minutes. Cool before removing from baking sheet. Yields 2 to 3 dozen.
In large bowl, combine brown sugar and rum; mix until combined. Add pineapple; toss gently to combine. Store in refrigerator. Makes 4 cups.
Melt butter in a large, heavy saucepan; blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk; cook until thickened, stirring constantly. Stir in chicken, peas and carrots and seasonings; heat.
Bring sugar and water to boil. Add cinnamon candy. Stir until it melts. Pour over cored apples. Bake at 400° for 40 minutes. Dip syrup over apples when finished.
Cook sugar, syrup and water to soft ball stage (294°) on candy thermometer. Add peanuts; cook to amber color. Add soda; stir. Add vanilla and butter. Pour onto greased marble slab. Cool and break. Store in airtight container.
Mix cream cheese with the juice of the fish. Add the other ingredients. Spread on the rusks. Top with tomato slice and slice of processed cheese. Bake until cheese melts, about 25 minutes at 300°.
Cream butter with sugar. Stir in chocolate; add eggs. Beat, one at a time, for 3 to 5 minutes (after adding each egg). Fold in Cool Whip. Pour into pie crust. Let chill for 2 hours or freeze.
In a skillet, put stew meat and blade meat. Cook until light brown. Together mix meat and crushed crackers. Get pie crust and put meat and crackers, cooked together, and then put it in the pie shell. Bake at about 350° in oven for 1/2 hour. Roll out the dough for pie crust and put on bottom of pie shell and on top of the stew meat.
Mix the shortening, butter, sugars, eggs and vanilla; then mix dry ingredients with shortening mixture. Add raisins. Drop by rounded teaspoonfuls 2-inches apart on ungreased baking sheet. Bake at 350° for 8 to 10 minutes. Cool slightly before removing from pan.
Mix cornbread as directed. Pour batter into an 8 x 8 x 2-inch pan. Heat chili with 1/4 cup water to simmering point, spoon over cornbread batter, sprinkle grated cheese and minced onion over chili. Bake in 425° oven 15 to 18 minutes. Cornbread will rise above chili mixture. Serve hot; makes 4 generous servings.
Cover and cook on high for 1 hour. Lower heat and cook all day until thick and dark. Stir occasionally. Place in small jars; cool and freeze.
Pour vegetable oil at least 2-inches deep into wide skillet. Heat to 375°. Beat the eggs with wire whisk; blend in 1/2 cup water. Sprinkle the cake flour evenly over the liquid. Stir in flour with whisk only until moist and large lumps disappear. Mix the shrimp, mixed vegetables and onion into flour mixture. Drop by spoonfuls into hot oil. Fry until lightly golden.
Blend egg with cream cheese and Blue cheese. Trim crust from bread slices; roll each slice lightly with a rolling pin. Spread with cheese mixture. Cut asparagus stalks length of bread; place on edge of bread. Roll as for jelly roll; brush with margarine. Place in covered plastic container and freeze. Remove from freezer; cut each roll crosswise in 1 1/2-inch lengths. Place on a greased cookie sheet and bake at 325° for 9 to 11 minutes or until golden brown. Serve hot.
Combine first 4 ingredients in saucepan. Cook over low heat until chocolate and butter melt. Stir constantly until mixture boils. Boil for 1 minute; stir constantly. Remove from heat. Stir in vanilla. Beat at high speed until spreading consistency. Immediately spread on cake. Yield: Will frost top and sides of one 3 layer cake.
Cook macaroni according to package directions; drain. Toss macaroni with Dressing. Add remaining ingredients. Cover; chill. Sprinkle 2 tablespoons grated Parmesan cheese over each serving. Makes 6 to 8 servings.
Combine chili and Ro-Tel in medium saucepan. Heat until hot, stirring occasionally. Pour into shallow, 1 1/2-quart bowl. Arrange lettuce along outside edge to form a circle. Continue to arrange remaining ingredients in a circular pattern in the order listed. Serve with tortilla chips.
Mix cream cheese, grated onion, Worcestershire sauce, mayonnaise, lemon juice and garlic salt well. Spread on bottom of serving dish. Refrigerate for 15 minutes. In small bowl, mix chili sauce, ketchup, horseradish sauce and lemon juice. Mix well. Add to chilled dish. Cover with backfin crabmeat and chill at least 1/2 hour.
Shape ground beef into patties. Place each patty on a square of foil. Top with pineapple ring. Fill hole with chili sauce or barbecue sauce. Wrap in foil. Broil in oven or over charcoal until done. Serve on a bun.
Mix shortening, milk, sugar, salt, potato and egg. Add yeast. Add flour. Mix. Place in refrigerator for 6 to 8 hours before using.
Melt butter in skillet. Brown chicken in butter, remove from skillet and set aside. Saute onion and peppers in butter until semi-tender and remove from skillet. Return chicken to skillet, add onions and peppers, cover and simmer until chicken is done. Add cheese to skillet, cover and continue to simmer just long enough to melt cheese. May be served with Mexican-style rice.
Peel baked potatoes or not. Mash with a fork. Melt butter in a Dutch oven pan over medium heat. Add onion and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half and half, milk, salt and pepper. Cook over low heat until thoroughly heated. Top each bowl with cheese and bacon.
Wash the kumquats in warm water; drain and dry. Gently prick each kumquat with a skewer in 2 or 3 places. Combine the water and sugar in a saucepan (not aluminum). Bring to a boil and add the kumquats. Cook over low heat for 20 minutes, or until syrup is thick and clear. Stir in the ginger and lime juice. Pack in sterile jars and seal. Makes about 3 pints.
Soften cream cheese and add Cheddar cheese and dressing mix. Mix well and roll in large ball and roll in nuts. May be frozen.
Cream butter, sugar and flour. Add eggs. Add syrup, salt, vanilla and nuts. Bake in 9-inch pie shell for 50 to 60 minutes at 350°.
Brown ground beef and onions; slightly drain. In the same skillet, add 2 tablespoons cooking oil. Coat zucchini in flour, salt and pepper. Brown lightly on each side. Drain on paper towel. Use 2-quart casserole dish and alternate sliced zucchini, sliced tomatoes and hamburger. Bake at 350° for 45 minutes, uncovered. Take out and sprinkle cheeses on top and bake 10 minutes longer or until cheeses melt.
In a large mixer bowl combine 2 1/2 cups flour, yeast, sugar and salt; mix well. In a saucepan heat milk, water and butter until warm (120° to 130°). Add to flour mixture, add eggs. Blend on low until moistened. Beat for 3 minutes at medium speed. By hand, stir in raisins and enough of the remaining flour to make a firm dough. Knead on floured surface for 5 to 8 minutes. Place in a greased bowl and let rise until doubled, about 1 hour. Punch down dough and divide into 2 parts.
Preheat oven to 300°. Blend cake mix with eggs and melted butter. Pat evenly into lightly greased 10 x 15-inch jelly roll pan. In another bowl, combine cream cheese, 2 eggs, vanilla and all but 2 tablespoons of confectioners sugar. Mix well until smooth. Pour over batter in pan. Bake for 15 minutes. Remove from oven and sprinkle reserved confectioners sugar on top. Return to oven and continue baking for 25 minutes longer.
In nonstick 12-inch skillet, heat oil on medium; saute onion and bell pepper for 1 minute. Add chicken broth, tomato sauce, water, ham, garlic, parsley, thyme and cayenne. Stir. Bring to a boil. Add rice. Stir. Add bay leaves on top. Reduce heat to a simmer, cover and cook for 20 minutes. Uncover; let sit 5 minutes. Fluff with a fork and serve. Makes 2 large servings (352 calories and 4 1/2 grams fat per serving).
Mix brown sugar, white sugar, butter and lard or margarine together. Add eggs and vanilla and mix well. Sift salt, flour, soda and cream of tartar together, then add. Mix well. Form into loaves (wrapped in wax paper) and refrigerate overnite. Chocolate bits and/or nutmeats may be added, if desired.
Melt peanut butter and margarine in bowl over hot water or in microwave. Add remaining ingredients. Stir until blended. Spread into greased and floured 9x13 pan. Bake at 350 degrees for 25 to 30 mins. Cool completely. Add chocolate frosting if desired. Cut into squares.
Mix cake by directions on box using half the batter in 9 x 13-inch pan. Bake 15 minutes at 350°. Melt in saucepan, caramels, butter and milk. Pour over cake. Spread the chocolate chips and pecans on top of this. Pour the remaining cake batter over this and bake 15 to 20 minutes.
Mix together all ingredients. Dip in melted chocolate chips (or use 1/2 choc. chips & half butterscotch chips). Cool to firm.
Mix together jello and pineapple (do not add water). Heat until jello is dissolved. Let cool. Add buttermilk and Cool Whip. Put in large dish; sprinkle top with chopped pecans. Store in refrigerator.
Cook the beets until tender. Slip off skins. Combine vinegar, water, sugar, spices and salt. Bring to a boil and simmer 15 minutes. Add the beets and simmer 5 minutes longer. Pack the beets into (hot) sterilized jars. If not enough liquid to cover beets, add hot vinegar. Seal immediately. Makes about 4 quarts.
Core tomatoes and apples. Put in food chopper. Add ingredients. Bring to boil and boil for 5 minutes. Immediately put in jars. Ready for pie.
Mix first three ingredients. Let come to a boil. Boil hard for three minutes. Have Ritz crackers placed on a cookie sheet. Pour mixture over crackers. Take a spoon and make sure mixture is spread well on crackers. Put chopped nuts on top of crackers. (Nuts are to be chopped fine.) Put in a 300° oven and bake 10 minutes (preheat oven). Remove from oven and place on aluminum foil until cool.
Mix dry ingredients together in an ungreased 9-inch pan. Makes three holes in the dry ingredients. In the first hole, put the oil. In the second hole, put the vinegar. In the third hole, put the vanilla. Pour the water over all and mix with a fork until blended. Bake at 350° for 30 minutes. Cool. Frost right in pan or dust with powdered sugar.
Cook chicken pieces in margarine at medium temperature. When chicken pieces are browned, add picante sauce and water. Cover and simmer until all moisture has evaporated.
Combine egg, peanut butter and honey in a small saucepan. Cook over medium heat, stirring constantly, until mixture starts to bubble. Remove from heat; add granola and mix well. Spread in greased 8-inch square pan. Chill until firm.
Cook noodles as directed on package; drain. Cook vegetables as directed; drain. Combine all ingredients and chill several hours. Makes a large salad.
Combine sweet potatoes, granulated sugar, eggs, vanilla, milk and 1/2 cup butter. Place in greased casserole. Combine brown sugar, flour, 1/3 cup butter and nuts. Sprinkle over top. Bake at 350° for 30 minutes.
Mix soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-quart casserole. Bake at 350° for 25 minutes. Stir; sprinkle remaining onions. Bake 5 minutes. Serves 6.
In a 5-quart stockpot cook cabbage in boiling water until tender. Add carrots, potatoes and onion. Cook until tender. Add hot dogs and add pepper. Cook until hot dogs are done. Salt to taste. Eat with cornbread.
Coarsely grind orange in processor. Transfer to heavy saucepan. Add berries, 1 1/2 cups sugar and cornstarch. Boil over medium-high heat until thick, stirring constantly, for about 3 minutes. Cool completely.
Bring vinegar, sugar and chili sauce to a boil. Mix the other ingredients together and pour the hot mixture over it (do not use the juice from the vegetables).
lst Layer: Mix together pretzels, pecans, butter and granulated sugar. Place in a 9 x 13-inch ungreased pan and bake 8 to 10 minutes at 350°.
Mix chocolate squares and margarine in a glass bowl in microwave (about 1 1/2 minutes on high setting). Stir mixture until smooth. Add sugar, eggs and vanilla, blending thoroughly. Stir in dry ingredients, mixing well. Add nuts. Spread brownie mixture in greased 8 or 9-inch round cake pan. Bake at 350° for 25 minutes. Cool. Cut into 8 pie shaped wedges. Serve topped with hot fudge sauce.
Grease cookie sheet and line with wax paper. Grease wax paper. Pour mixture on pan evenly. Sprinkle with chopped nuts. Bake 15 minutes at 375°. Sprinkle powdered sugar on towel and dump cooked mixture. Peel off wax paper. Roll in towel long way. Cool for 1 1/2 hours.
Cut fish into fillets. Place fish in single layer in cake pan. Brush both sides of fish with equal parts of soy sauce and liquid smoke. Sprinkle with garlic salt, paprika, salt and pepper. Bake at 375° until desired doneness.
Mix together ingredients. Bake at 325° for 30 minutes. Will fall after rising.
Combine shortening, sugar and salt in mixing bowl. Pour boiling water over top. Add eggs and yeast mixture; mix into flour. Place in refrigerator for 4 hours. To make rolls, place in greased pans. Let rise for 3 hours. Bake at 400° for 20 to 30 minutes or until brown. Dough will keep in refrigerator for 10 days.
Mix well sugar, oil, eggs. Add dry ingredients alternately with milk. Add flavorings and coconut. Grease and flour tube pan. Bake at 350° for 1 hour. Cool in pan.