HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix as directed on package, making two 9-inch layers. When completely cool, split both layers. Combine sugar, sour cream and coconut. Blend well. Chill. Reserve 1 cup mixture. Spread between layers of cake. Combine reserved mixture with Cool Whip and blend until smooth. Spread on top and sides of cake. Seal in airtight container and refrigerate for 3 days before serving. Will keep many more days, if it has the chance!
Brown pork chops. Put potatoes in square baking pan. Put pork chops on top of potatoes. Mix together soup, water and sour cream. Pour over pork chops. Cover and seal with foil. Bake at 375° for 1 hour and 15 minutes.
Cream together sugars and butter. Add eggs and vanilla. Mix together salt, soda, baking powder and flour and add to the sugar, butter, eggs and vanilla mixture. Add oats and chocolate chips. Bake at 400° for 8 to 10 minutes. Do not overcook.
Bake desired amount of chicken breasts for about 20 minutes. Top with cheese, onions and tomatoes. Bake until cheese is melted. Serve with rice and steamed veggies.
Cook carrots in salted water. Mash and add butter, milk and eggs. Fold in cheese and bake at 350° for 45 minutes.
Mix first 3 ingredients together and spread in 9 x 12-inch cake pan. Mix flour, butter and sugar as for pie crust. Put on top and bake at 350° for 35 to 45 minutes.
In a large blender, combine tomato, 1/2 cucumber, 1/2 onion, 1/4 green bell pepper and 1/2 cup tomato juice. Puree.
Layer chicken, celery, onions, almonds and eggs. Mix mayonnaise, soups and seasonings in greased casserole pan. Cover with potato chips. Bake at 350° until bubbling and browned.
Twenty-four hours before serving, remove crust from bread; cube bread (older bread is better). In a mixing bowl, mix all other ingredients. In a buttered casserole dish (9 x 13-inch), layer bread, meat and cheese. Pour egg mixture over. Refrigerate overnight. Remove from refrigerator. Bring to room temperature. Bake 1 hour at 325°. Test for completion.
Mix together and drop by teaspoonfuls into hot oil. Cook for 1/2 minute. Drain. Sugar or glaze.
Cook to a soft-ball stage. Remove from heat and add 1/3 cup creamy peanut butter and 1 teaspoon vanilla. Beat with mixer until thick. Pour into 8-inch buttered pan. Let cool; serve.
Cook macaroni and set aside. Brown ground beef, onion and bell pepper together. Drain off grease. Add tomatoes and catsup; simmer for 15 minutes. Put a layer of macaroni, layer of ground beef, then layer with cheese. Put in oven at 350° long enough to melt cheese, about 15 minutes.
Cook noodles according to package directions; drain. Meanwhile, in a 10-inch skillet over medium heat, cook kielbasa and onion until browned, stirring often. Spoon off fat. Add soup; stir until smooth. Gradually stir in milk. Add beans and pepper. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes or until beans are tender, stirring occasionally. Stir cooked noodles into skillet. Heat 2 minutes, stirring often. Serve with mustard, if desired (spicy brown mustard or French mustard). Makes 4 servings.
Curry and vinegar are the surprise ingredients in this otherwise classic dish. The browned strips of liver are served on sauteed onion rings and topped with bacon and parsley.
Mix butter and sugar. Add egg, vanilla, flour, dry ingredients and nuts. Bake in 8 inch greased square pan at 325 degrees for 25-30 minutes.
Combine mushroom and chicken soups, tomatoes and cheese in microwave-safe bowl. Microwave the mixture until the cheese has melted. In a 9 x 13-inch pan, layer cooked noodles, chicken and cheese mixture. Bake in 350° oven for 45 minutes.
In a large skillet, cook chicken in oil over medium heat until browned and no longer pink inside. Remove from skillet and keep warm. Add apples, juice, onion, basil and salt to the skillet; bring to a boil. Reduce heat, cover and simmer until apples are tender. Combine sour cream and flour; add to skillet. Stir and cook until sauce is warm (do not boil). Arrange noodles on a serving platter. Top with chicken. Spoon apple sauce over all. Sprinkle with paprika.
Brown beef, onions, garlic and oregano. Add soup, water and vinegar. Simmer 30 minutes. In a 12 x 8-inch casserole, layer cooked macaroni, cottage cheese, meat sauce and Mozzarella cheese. Repeat. Sprinkle with Parmesan cheese on top. Bake at 350° for 30 minutes.
Place stewed tomatoes in casserole-type dish. Sprinkle with 2 teaspoons sugar; mix together. Bake in 350° oven for 20 minutes. Remove and place bread, torn into 1-inch pieces, on top. Sprinkle with remaining 2 teaspoons sugar and dot with butter. Bake an additional 10 minutes.
Bring sugar and water to a boil. Simmer 15 minutes, then cool. Add juices and gin or bourbon, then freeze. When ready to serve, fill glass half full with slush, then fill up with 7-Up or Squirt.
Over heat, dissolve sugar with 1 cup water. Combine everything and freeze. Serve slushy. Can be refrozen.
Bake in pie crust 8 minutes at 350°. Beat egg whites until stiff, adding 1/4 cup sugar. Spread on pie and brown in oven.
Mix oil, chocolate and sugar in a large bowl. Blend in 1 egg at a time until well blended. Add vanilla. Sift flour, baking powder and salt. Mix and add to chocolate mixture. Chill several hours or overnight. Heat oven to 350°. Roll into balls and then roll in confectioners sugar. Place 2 inches apart on greased cookie sheet. Bake 8 to 10 minutes.
Spray one large paper bag with Pam. Put popcorn in bag. In bowl, mix margarine, syrup and sugar. Heat 4 minutes on High in microwave. Add vanilla and soda; beat with whisk until it turns light and foamy. Pour over popcorn and shake. Poke holes in bag with fork and fold top of bag over and close tightly. Microwave on High for 1 1/2 minutes. Remove and shake. Microwave for 1 1/2 minutes again; remove and shake. Microwave for 30 seconds; remove and shake. Microwave for 30 seconds; remove and shake. Bag will be hot! Pour out onto waxed paper and cool.
Preheat oven to 300°. Cream the butter and sugar until light and fluffy. Add remaining ingredients. Pour into pie shell. Bake for about 1 hour. Test for doneness by shaking pie plate. (Middle should shake a little.) Don't overbake.
Add small amount of oil to grated carrots. Stir; add raspberry vinegar and small amount of pepper. Chill and serve.
Smooth refried beans across bottom of baking dish. Follow by mayonnaise and sour cream mixture. Sprinkle shredded cheese over top. Cover with scallions, olives and tomatoes. May serve as is or bake in 350° oven until cheese melts. Serve with nachos.
In skillet, combine butter, garlic and parsley. Melt butter and set aside. Cook linguine. As linguine is cooking, prepare shrimp. Bring 3 quarts of water to a boil. Add unpeeled shrimp. Bring to a boil and remove from heat. Drain and peel. Saute shrimp in hot skillet for 2 to 3 minutes. Serve over linguine.
Melt butter. Saute onion, green pepper and mushrooms. Stir in tomato juice, water, bouillon cubes and oregano. Cover and simmer 15 minutes. Add lobster, crab and shrimp. (Serves 6-8.)
Save 1 cup of the flour to dust the fruit. Cream the butter or margarine and sugar. Add 1 teaspoon lemon. Add eggs, one at a time, beating well. Add flour gradually, then the fruit and nuts. Pour into cake or bread pans, well-greased. Bake at 300° for 2 hours.
Let cream cheese come to room temperature. Mix chili peppers in and spread on flour tortillas and roll. Place in plastic container and refrigerate until ready to serve. (They can be made several days ahead.) Slice and serve with salsa for dipping.
Prepare cake mix according to package directions. When layers are completely cooled, split both of them and make four layers. Combine sugar, sour cream and coconut, blending well; chill. Reserve 1 cup of sour cream mixture for frosting. Spread remaining between layers. Combine the one cup of sour cream with whipped topping, blending smoothly. Spread on top and sides of cake. Seal cake in airtight container and refrigerate for 3 days.
Cream butter and sugar. Add unbeaten egg yolks, one at a time. Beat well after each one is added. Sift flour and baking powder together and add to mixture, alternating with the milk. Add vanilla. Last, fold in the stiffly beaten egg whites. Bake in a slow oven at 325° for 1 hour and 20 minutes in a greased and floured tube pan.
Boil noodles and set aside. Cut up Velveeta cheese into small pieces. Cut up margarine. Pour milk over cheese and margarine. Microwave on High until melted (about 4 minutes). Pour noodles into baking dish, then melted cheese. Add salt to taste. Bake at 350° for 30 minutes.
Cut each chicken breast into 3 to 4 fingers. In large bowl, combine bread crumbs, cheese, salt, pepper and parsley. Saute garlic in butter. Remove from heat. Add chicken fingers. Allow to set 3 minutes. Dip chicken in bread crumbs and place in a 9 x 13-inch baking dish. Top chicken with remaining bread crumbs and butter. Bake at 400° for 18 to 20 minutes. Cool slightly and cover loosely with foil. Serve hot or cold.
Pour undrained pineapple into a buttered 9 x 13-inch cake pan. Pour cherry pie filling over this and sprinkle cake mix over top. Sprinkle nuts and coconut over this. Cut margarine into thin patties and arrange on top. Bake at 350° in oven for 35 minutes or until done. (Check cake at 35 minutes; if not done, continue to 45 minutes.) This recipe will serve 10 people.
Pour pineapple in a 13 x 9 x 2-inch microwave dish. Mix 1/2 box of cake mix into the crushed pineapple. Microwave on High for 15 to 20 minutes. Remove, sprinkle ground cinnamon on top. Serve warm with fat-free ice cream or serve cold.
Wash chicken livers and cut in half. In a large bowl, put the chicken livers and teriyaki to soak overnight. Cover bowl. Set bacon out to become room temperature before cooking. Take 1 strip of bacon, put a chicken liver and water chestnut on top and wrap, securing it with a toothpick, then roll it in brown sugar. Place in a baking pan. Set oven on broil, 400°. Cook until bacon is crisp, about 10 minutes.
Brown hamburger. Add taco seasoning and beans. Mix sour cream and mushroom soup together; set aside. Line bottom of pan with tortillas. Put half of sour cream mixture next; add meat. Cover with tortillas, then put rest of sour cream mixture over tortillas. Put cheese on top. Bake for 1 hour at 325°. Top with lettuce, tomatoes and sauce.
Combine all ingredients. Cover and chill at least 2 hours. Yields 7/8 cup.
Slice steak into bite sized pieces. (Note: Whole steak is much cheaper than buying stew beef already cut.) Combine ingredients in pressure cooker. Cook under pressure for 25 to 30 minutes. Serve with corn cakes.
Brown beef; pour off excess fat. Add garlic, salt, pepper, sugar and tomato sauce. Cover and simmer 15 minutes. Chop onions (tops and all). Mix with cream cheese and sour cream. Cook noodles and drain. Layer noodles in Pyrex dish. Add layer of meat sauce, then layer of cheese mixture until all is used. Top with grated cheese. Bake 20 to 30 minutes at 350°.
Combine sugar, milk and margarine in saucepan; bring to boil. Cook 2 minutes, then remove from heat. Stir in vanilla, peanut butter and oats. Drop onto waxed paper.
Using blender, mix all of the ingredients and then add some ice in the blender to crush up and serve immediately.
Cut steak into small bite size. Sprinkle with salt and pepper. Dredge in flour. Brown in fat. Alternate layers of steak, potatoes and onion in a covered casserole dish. Bake at 350° for 45 minutes.
Put cream cheese and margarine into a medium size mixing bowl. Cream together until they are soft and fluffy by rubbing them against the side of the bowl with back of a spoon. Beat in the confectioners sugar until well blended. Beat in vanilla and orange rind.
Stir together. Place in a 9 x 13-inch greased pan. Bake at 350° for 1 hour.
Soften active dry yeast in warm water, compressed yeast in lukewarm water. Combine milk, sugar, salt and butter. Cool to lukewarm. Stir in about 2 cups of flour; add eggs and mix well. Stir in softened yeast. Add lemon peel, mace, the raisins and remaining flour to make a soft dough. Let rest 10 minutes. Knead on lightly floured surface until smooth and elastic. Place in lightly greased bowl, turning once to grease surface.
Cream shortening and sugar. Add egg and beat until light and fluffy. Add vanilla and orange peel. Mix well.
Bring ingredients to a boil; pour over popcorn. Bake in oven at 250° for 1/2 hour.
Cook onions and pepper in bacon fat until tender. Add and stir remaining ingredients. Put into 2-quart baking dish. Bake at 350° for 30 to 35 minutes. Serve hot.
Separate eggs; use whites for meringue. Mix all ingredients and cook for 5 minutes.
Brown and drain meat. Add taco and dressing mixes. Add remaining ingredients and heat. Serve over corn chips and cheese.
Put beans in ovenproof dish. Cover with grated cheese. Pour mushroom soup on top. Bake in a 350° oven for 25 to 30 minutes. Top with onion rings; bake 5 to 10 minutes longer.
Put all ingredients, except oil, in blender and beat on low for 1 minute. Gradually add oil until thickened. This is delicious over a tender lettuce like Boston, grapefruit sections and avocado.
Beat eggs well and blend flour and sugar; add all other ingredients and blend into eggs.	Pour into a buttered Pyrex dish. Bake for 30 minutes at 350° or until done.
Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. Beat sugar, bananas, oil and eggs in large bowl. Stir in flour, baking powder, baking soda, cinnamon, and salt. Stir in nuts.
Layer 1/2 the stuffing in a greased 9 x 13-inch pan. Place the chicken on top. Pour the celery soup over the chicken. Pour the chicken soup over the celery soup. Pour the milk over the chicken soup. Cover with the other half of the stuffing. Pour 2 cups of the chicken broth on top. Bake at 350° for 45 minutes.
Mix zucchini, oil, sugar, cinnamon, baking powder, eggs, vanilla, salt and pepper. Mix well. Add flour and walnuts. Bake at 350° for 40 minutes.
Mix ingredients. Pour over pork chops and bake for 2 hours at 375°.
Cut meat in 1-inch squares. Cut all vegetables in good size pieces. Place all vegetables and meat in roasting pan. Mix tapioca with tomato juice and pour over ingredients. Cook in a 250° oven for 5 hours.
Combine yeast and water. Let stand until yeast is dissolved. Add sugar, salt and shortening and blend. Stir in flour and mix. Make into a round ball and put in greased large pan or bowl. Let raise three times, kneading each time. Divide dough; shape into rolls or loaves. Let rise double, about 1 to 1 1/2 hours. Bake bread at 400° for 30 to 35 minutes. Bake rolls at 350° for 15 to 20 minutes.
In saucepan, melt margarine over low heat. Stir in flour until smooth. Gradually add milk; cook and stir over medium heat until mixture thickens. Remove from the heat. Add the salt, Cheddar cheese and Parmesan cheese; stir until cheese melts. Add potatoes; stir gently to mix. Place in a greased 2 quart baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30 to 35 minutes. Yield: 6 to 8 servings.
Mix thoroughly 3 cups of flour, sugar, salt and yeast. Add the butter. Gradually add the water. Beat 2 minutes with a mixer on medium speed. Add 1/2 cup of flour and beat 2 minutes on high. Stir in enough additional flour to make a stiff dough. Turn onto a floured board and knead 10 to 12 minutes until smooth and elastic. Cover with plastic wrap and a towel and let set for 20 minutes. Divide in half and shape into loaves. Put into buttered loaf pans. Brush tops of the loaves with oil. Cover with plastic wrap and a towel and refrigerate 2 to 12 hours (rises in the refrigerator). Remove from the refrigerator and let stand at room temperature for 10 minutes. Bake at 400° for 35 to 40 minutes or until it sounds hollow when tapped. Makes 2 loaves.
Pour sugars, milk and syrup in pan; stir until it starts to boil. Turn down on medium heat. Cover and let cook three minutes. Take off stove, cool. Stir in butter and vanilla.
Stir asparagus, boiled eggs, soup and milk together and put in casserole dish. Place cracker crumbs on top. Pour oleo over crumbs. Bake at 325° until bubbly.
Mix cake according to directions on box but use milk instead of water. Bake in 9 x 13-inch pan. Bring to a boil, the crushed pineapple and sugar. When cake is done, punch holes in it and pour pineapple mixture over hot cake. Let set until almost cool. Mix pudding according to package instructions, mix in mixer with cream cheese and spread over cake. Next, slice bananas on cake then spread with Cool Whip. Sprinkle with pecans, cherries and coconut.
Melt margarine in 9 x 13 pan; mix flour, sugar, milk, baking powder and dash of salt. Pour into pan and spoon fruit and juice over batter. Bake at 400° for 35 to 45 minutes.
Brown hamburger, pepper and onion. Add all other ingredients and simmer for 30 minutes. Serve with cornbread or crackers. Parmesan cheese added on top of individual bowls is good also.
Place an apple in each crescent roll and sprinkle with cinnamon and roll up. Mix remaining ingredients and pour over rolls. Sprinkle cinnamon over top and bake at 350 degrees until golden brown.
In a large bowl combine the cornmeal, flour, garlic powder and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides.
Toss together bread crumbs and pineapple chunks and place in a greased 2-quart baking dish. Combine remaining ingredients and pour over pineapple. Bake at 350° for 30 minutes. Can be made up and refrigerated overnight. Good with ham.
Mix cream cheese and Cool Whip. Cut cake in slices to cover bottom of pan. Add fruits on top. Bring remaining ingredients to boil; cool and drizzle over.
Over low heat, brown noodles, almonds, and sesame seeds with butter. Once browned take off heat to cool. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce. In large bowl, combine cabbage & green onions. Add noodle mixture and soy sauce mixture. Toss to coat.
Place turkey in casserole dish. Cover with cheese and top with Italian tomato soup from can. Garnish as desired. Bake at 350° for 30 minutes.
Grind each vegetable, one at a time, in blender or food processor. Drain well. Mix vegetables with sour cream and lemon juice. Add salt and pepper to taste. Makes about 60 small sandwiches.
Mix all ingredients in a saucepan and bring to a boil; boil at medium for 3 minutes. Add 1 box powdered sugar and beat until smooth. Add 1 teaspoon vanilla. Ice cake that is still warm.
Crush graham crackers with rolling pin or use blender. Mix all together and pour into pie shells. Bake at 350° for 35 minutes. Makes 2 pies. Garnish or top with whipped cream.
Blend cheese with butter. Stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon dough around each olive, completely covering olive. Place on cookie sheet, cover with foil or clear wrap and freeze until firm. Remove and store in plastic bag in freezer.
Heat oil in large frypan. Saute onion and pepper. Add garlic, white wine and cleaned and shelled raw shrimp. Simmer until shrimp are almost cooked. Add tomato sauce, heavy cream and steamed vegetables. Bring back to a simmer. Add salt and pepper to taste. Place hot cooked pasta in a large bowl. Top with shrimp mixture and mix thoroughly. Top with grated cheese and chopped parsley.
Cut biscuits into quarters. Wrap each piece around an olive. Roll ball in cheese. Bake at 450° for 6 to 8 minutes until golden brown. Serve warm. Makes 40 balls.
Boil peas for 30 minutes or until soft. Combine all ingredients in blender and process until smooth and creamy. Add water, if necessary, for consistency. Use as dip with chips or veggies.
Prick sausage links several times with fork. In skillet, brown sausage well. Drain and reserve 3 tablespoons drippings. Slice sausage. Set aside. In the drippings, cook the peppers and onions. Cover for 5 minutes. Uncover and cook until the vegetables are tender but not brown. Season to taste with salt. Add the sausage and wine; heat through.
Mix flour, salt and baking powder. Cut in shortening until mixture is corn meal texture. In a measuring cup, beat together vinegar and egg, then fill to one cup level with cold tap water. Mix together flour and vinegar mixture. Dough will be soft and sticky. Working on well floured board, roll out a piece of the dough to approximately 1/8-inch thick and 2 to 3-inches wider than pie pan. Put in lightly floured pie pans. Roll out equal sized circles for top crusts.
Mix the flour, oleo and salt and press into a 9 x 13-inch baking dish. Bake at 350° for 15 minutes. Cool.
Cook noodles until done; drain. In casserole dish, combine noodles, chicken, celery, peppers, mayonnaise and salt. Blend celery soup and milk; heat through. Add cheese; heat and stir until cheese is melted, then add to noodle mixture. Bake at 425° about 20 minutes. Makes 6 servings.
Sift 2 3/4 cups flour. Add sugar and salt and baking powder. Sift thoroughly. Drop in Crisco. Add milk and extracts and 2 eggs. Beat for 2 minutes at low speed. Add remaining 2 eggs. Beat 2 minutes more at low speed. Add chopped nuts and blend. Bake in 9 x 13-inch pan or tube pan for 40 to 45 minutes at 350°. Very good topped with a cream cheese frosting.
Mix everything together and pour into greased baking dish. Bake 50 minutes in a 350° oven. Remove from oven and sprinkle Cheddar cheese on top if you like. Return to oven for about 10 minutes or until cheese is bubbly. This is very good left over.
In a saucepan, bring water and mint to a boil. Remove from heat. Remove tea bags and mint. Stir in sugar. Chill.
Preheat oven to 350°. Spray a loaf pan with nonstick vegetable spray. Mix all ingredients except butter and pour into pan. Bake for 30 minutes, remove from oven. Pour melted butter over top and return to oven for 15 to 20 more minutes.
Mix first 3 ingredients. Place half in greased baking pan. Mix chicken, onion, celery and mayonnaise. Spread over cornbread mixture. Beat eggs, milk and broth; add salt, pepper and poultry seasoning. Pour over chicken. Pour remaining cornbread over chicken. Spoon soup over dressing, sprinkle with paprika. Bake at least 45 minutes or until brown at 375°.
Combine dry ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened (do not beat). Stir in vanilla, pineapple, 1 cup nuts and 2 cups bananas. Spoon batter into 3 greased and floured 9-inch pans. Bake at 350° for about 30 minutes. Cool 10 minutes in pan. Remove from pan and cool completely before frosting.
Wash and dry the Potatoes. Mix Oil into pan with melted Butter; add Garlic Powder, Salt and Thyme Leaves mixing thoroughly. Quarter the dried Potatoes and drop a few at a time into the mixture; coating completely. Place in a 13 x 9 x 2 baking dish. Continue until all Potato pieces have been covered and added to the baking dish. Bake at 325 for 1 hour; turning halfway through the time. Quantity depends on the serving sizes for the eaters.
Cook pasta as directed on package. Rinse with cold water. Finely chop and dice all vegetables. Stir vegetables into pasta. Toss with Dijon Basil Vinaigrette.
Microwave margarine in 4-quart microwavable bowl on High for 45 seconds or until melted. Add marshmallows. Mix to coat. Microwave 1 to 1 1/2 minutes, or until marshmallows are smooth when stirred, stirring after 45 seconds. Add cereal. Mix to coat well. Press firmly into lightly greased foil lined 13 x 9-inch pan. Cool. Turn onto cutting surface. Peel off foil. Cut into squares. Makes 24.
Dissolve jello in 2 cups hot water. Add marshmallows. Chop apricots and add juice; add pineapple. Mix and stir good. Let chill in refrigerator.
Cut crust from bread. Cut into rounds with 2 1/2 inch cutter. Brush both sides with melted butter. Press into tiny muffin tins. Bake cups in 450° oven for 5 minutes or until brown. Melt the 3 tablespoons of margarine in a medium saucepan. Stir in flour and cook until bubbly (about 1 minute). Add cheese and stir until melted. Add milk and crabmeat. Fill each toast cup with mixture and bake in 400° oven for 15 minutes. Yields about 100 cups.