HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake mix according to directions. Bake in greased pan. Mix cream cheese and 1 cup confectioners sugar. Fold in whipped cream with 1/2 cup confectioners sugar. Spread filling on cool cake and chill. Add raspberry pie filling and chill until used.
In a large nonstick skillet, saute turkey and onions until meat just loses pink color. Remove from heat. In small bowl, mix part-skim Ricotta cheese, 1 tablespoon plus 2 teaspoons of Parmesan cheese, dash of salt and pepper. Spread evenly over ground turkey mixture. Evenly distribute uncooked noodles on top of Ricotta cheese.
Pierce meat with fork. Crush 1 tablespoon each: green, white and black peppercorns. Add salt, garlic, half the brandy and the melted butter. Mix thoroughly. Place the meat on a platter and rub the mixture well into the meat. Cover with plastic wrap and refrigerate 2 to 4 hours. Set oven to 450°. Place the meat on a baking dish and cover with the remaining peppercorns. Cook 20 minutes. Reduce heat to 400° for another 20 minutes. This amount of time results in a perfect medium-rare. Cook longer for desired doneness. Remove from oven. Cover and let stand 5 to 10 minutes. Cut into 1/2 to 3/4-inch slices and place on serving platter. Heat the remaining brandy to just boiling. Pour over the meat, light (flambe).
Combine ingredients, except cheese and chips. Put in baking dish. Sprinkle with cheese and chips. Bake 375° for 20 minutes.
Melt chocolate with coffee in saucepan over very low heat. Stir until melted and smooth. Cool slightly. Beat egg whites as for meringue. When whites are in soft peaks, add sugar gradually. Continue beating until meringue is very stiff and you cannot feel or taste any grain of sugar. Stir egg yolks into melted chocolate.
Combine all ingredients except flour and butter. Bring to a boil and simmer 5 minutes. Blend butter with flour and add to corn. Mix well and remove from heat.
In a medium pot of lightly salted boiling water, cook the noodles until just tender, about 6 minutes. Drain; rinse under cold water and drain again. Set the noodles aside. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery and garlic and cook, stirring occasionally until softened, about 5 minutes. Stir in the vegetable stock, tomatoes, potato, rosemary, basil, oregano, bay leaf, salt and pepper. Bring to a simmer and cook, partially covered, until potatoes are almost tender, about 8 minutes. Add noodles. Simmer 1 minute before serving. Garnish with parsley. Serves 8.
Cook Boston butt the day before (save broth). Run pork and drained canned chicken through chopper. Add all other ingredients, except potatoes. We put potatoes in last to thicken. Yields 350 servings.
Set out a large saucepan with tight fitting lid. Heat in saucepan 1/4 cup olive oil. Add and cook until lightly browned 1/2 cup chopped onion. Add and brown, turning occasionally, beef chuck and pork shoulder. Add slowly a mixture of 7 cups tomatoes, sieved, 1 tablespoon salt and bay leaf. Cover and simmer over low heat about 2 1/2 hours. Add tomato paste. Simmer over low heat, stirring occasionally, uncovered about 2 hours more, until thickened. Before serving remove bay leaf and meat.
Mix all ingredients together well. Pour into greased and floured Bundt cake pan. Bake at 325° for 1 hour and 20 minutes.
Dissolve jello in boiling water and Kool-Aid in water. Mix together; add sugar and pineapple juice. Chill overnight. When ready to serve, add 7-Up and pineapple sherbet. Serves approximately 30.
Melt butter and cheese over low heat. Sift cocoa and powdered sugar and stir into melted mixture. Add vanilla and nuts. Pour into buttered container and cool. Mixture will be very thick. Makes a lot.
In hot skillet or wok, saute onions, carrots and bell pepper in vegetable oil until turning soft. If using a wok with a holding shelf, move vegetables up on shelf and use remaining oil to stir-fry chicken.
Cream the sugar and shortening well. Add eggs, one at a time. Add mashed bananas, then flour, soda and salt sifted 3 times together. Add pecans and raisins and mix in well. Pour into greased loaf pan and bake for 45 minutes at 350°. When brown, test with a straw for doneness. Makes 1 large loaf or 2 small loaves.
Remove	wrappers from	caramels. Soften slightly in microwave.	Flatten caramel pieces. In a double boiler melt chocolate chips and paraffin. Stir. Dip flattened caramel in chocolate to coat the bottom. Lay	on wax paper. Put 2 pecan halves on top of caramel. Spoon melted chocolate on pecans to cover nuts and caramel.
Preheat oven to 325°. Grease and flour a 10-inch tube or Bundt pan. Cream butter and shortening. Gradually add sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine squash, soup, carrots, onion, sour cream and 2/3 of dressing mix. Place in a buttered dish and bake at 350° for 30 to 35 minutes. Before the last 10 minutes of cooking, combine remaining stuffing mix with butter and sprinkle on top of casserole. Bake 10 minutes.
Cream sugar and Crisco until fluffy. Add one egg at a time, beating after each one. Add vanilla and lemon juice. Beat 2 minutes. Add small amounts of flour to mixture. Beat until smooth. Pour into tube pan. Bake at 350° for 1 hour and 15 minutes.
Cream shortening, sugar, salt and eggs. Add cold and boiling water, 2 cups flour and yeast mixture. Beat well, then gradually add remaining flour until well mixed. Cover with Saran Wrap and refrigerate. Use as needed. Butter muffin pan, shape and let rise in pan. Bake at 400° until brown. Rolls will keep up to two weeks.
Put hominy (I like yellow), butter, salt, pepper and grated sharp cheese in layers in heavy casserole. Bake until cheese has melted and is bubbly. You can layer as many times as you want. (Excellent for a cold winter night meal.)
Dissolve sugar in hot water; add jello, stirring well. Add cold water, juices and extract. Add ginger ale just before serving. Freeze some in ice trays or ring mold to float in punch bowl. Slice lemons and limes for decoration.
Cook noodles as directed on box. Combine sliced, peeled cucumbers (thin), chopped onion, pepper and tomato. Add vinegar and mayonnaise in large bowl. Add cooked noodles. Mix well. Refrigerate until ready to serve. Add cheese and mix before serving.
Melt butter in baking pan. Roll chicken in butter, then arrange in single layer pan. Drizzle honey mixture over chicken. Baste 2 or 3 times; bake about 1 hour.
Puree a soft, ripe banana in a blender. Add the orange juice and pineapple juice and blend together. Just before serving, add the lemon lime soda and mix well. Put a spoonful of lemon sherbet in each glass and fill with punch. Makes about 1 quart.
Mix graham cracker crumbs, butter and 1/2 cup nuts together. Put in bottom of a pan. Whip together the cream cheese, powdered sugar, Cool Whip and pineapple, then put on top of graham cracker crumbs.
*Regular lasagna may be used. Sprinkle each layer with 1/2 to 1 teaspoon hot pepper flakes.
Roll steak in 1/2 cup flour and (salt?). Pan-fry onions, mushrooms and garlic in oil for 5 minutes. Add steak and brown. Remove meat, onions and mushrooms from pan. Combine 2 tablespoons flour with drippings in the pan. Add bouillon and Worcestershire sauce. Cook until thickened. Add sour cream and heat slowly until gravy simmers. Add beef and vegetables and heat until hot. Serve hot on cooked rice, toast, noodles or mashed potatoes.
Preheat oven to 375°. Spray a baking sheet or dish with nonstick vegetable spray.
Arrange chicken in lightly greased 13 x 9 x 2-inch pan. Top with cheese slices.
Brown mushrooms in a saucepan in vegetable oil with salt, thyme, pepper and bay leaf. Add the wine. Cover and cook over low heat about 5 minutes. Remove bay leaf before cooking.
Pour milk into a large bowl. Add pudding and beat with wire whisk until well blended (1 minute). Let stand 5 minutes. Fold in whipped topping and crushed cookies. Spoon into crust. Freeze until firm (about 6 hours or overnight). Remove from freezer. Let stand 10 minutes before cutting. Store any leftovers in freezer.
Sprinkle chicken with salt, pepper and paprika. Brown in 4 tablespoons butter and remove to a casserole which has a cover. Arrange artichoke hearts in between the chicken pieces.
In baking bowl, stir together the sugar and syrup. Microwave on High for 4 minutes. Stir in peanuts. Microwave for 3 minutes until light brown. Add butter and vanilla to ingredients, mixing well. Microwave on High for 1 to 2 minutes. Add baking soda. Gently stir until light and foamy. Pour the mixture on greased pan.
Preheat oven to 350°. Melt 1 stick margarine in a large pot. Add all sliced onions. Saute until onions are soft and transparent. Do not overcook. Using a slotted spoon, transfer onions to a 9 x 13 x 2-inch baking dish (I use Pyrex). Mix together the soup, milk and pepper until smooth. Pour over the onions. Top with grated cheese. Melt remaining stick of margarine. Dip one side of sliced bread in margarine. Put on top of casserole, buttered side up. Continue with remaining bread slices, covering casserole completely and overlapping bread slices. Bake, uncovered, for 30 to 40 minutes or until bread is golden brown. Serve hot. Serves 6 to 8.
In large Dutch oven, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper; bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender and soup has thickened.
Mix well and drop from teaspoon. Bake at 350° for about 15 minutes.
Mix all ingredients. Decorate with cherries and nuts. Chill thoroughly - best if made the night before serving.
Mix all the above and pour into two graham cracker pie shells. Let set 3 hours. In refrigerator before servings.
Mix all ingredients and pour into well-greased casserole. Bake at 350° for 1 hour.
Cook onion and garlic in butter until transparent on medium heat. Add meat. Cook and stir until color is gone. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and stir in well. Add sour cream. Stir and simmer 15 minutes. Serve over hot rice or noodles. Garnish with paprika if you so desire. Leftovers are excellent over toast.
Combine first 4 ingredients in small bowl. Dredge chicken in cornstarch. Heat oil in wok or heavy large skillet over medium-high heat. Add chicken and garlic and stir-fry until chicken is opaque, about 5 minutes. Add soy mixture and stir-fry for 30 seconds. Mix in green onions. Serve immediately with rice.
Blend ingredients together. Pour into unbaked pie shell. Bake at 350° for 20 minutes or until set.
Saute ground beef, onion and celery, Add chili sauce, ketchup, mustard, and butter. Salt and pepper to taste and dab of open pit.
Cook noodles. Brown sausage, ground meat and garlic. Drain excess grease. Add spaghetti sauce. Mix cottage cheese with egg and parsley. Layer 1/2 noodles in two 8 x 8-inch baking dishes; spread with 1/2 cottage cheese mixture. Add 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat. Sprinkle Parmesan cheese over top. Bake at 375° for 15 to 20 minutes. Makes 12 (2 2/3 x 2 2/3-inch) servings.
Combine first 4 ingredients and toss until moist. Put half mixture in bottom of 15 x 18-inch greased pan. Mix next 5 ingredients and set aside. Put chicken mixture over stuffing, then top with remaining stuffing. Beat 3 eggs and 1 1/2 cups milk. Pour over mixture in pan and refrigerate overnight. Remove from refrigerator 1 hour before serving. Add chicken or mushroom soup (diluted with 1 can water or 2 cups chicken broth). Pour over mixture. Bake at 350° for 40 minutes, uncovered. Remove and grate mild or sharp cheese over top and return to oven for 10 minutes.
Melt butter in a medium cast-iron skillet on top of the stove and add brown sugar. Make sure it is spread evenly in the bottom. Drain pineapple and arrange pineapple in skillet. Put a cherry in the center of each pineapple.
Mix flour and sugar. Melt butter in saucepan. Add to flour mixture. Blend in eggs and vanilla; mix well. Spread in a 13 x 9-inch pan. Sprinkle chips and nuts on top. Bake at 350° for 30 minutes. Cool in pan; cut in bars.
Cut veal into serving size pieces. In shallow pan, combine garlic and next 5 ingredients. Add meat and turn to cook well. Refrigerate and let stand for 5 or 6 hours.
Butter sides of a heavy 2-quart saucepan. Combine sugar, milk and salt in pan. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Cook to soft ball stage, stirring only if necessary. Remove from heat. Add butter and cool to lukewarm. Add vanilla. Beat vigorously until mixture begins to hold shape. Add Marshmallow Creme. Beat until fudge becomes thick and loses its gloss. Quickly stir in cherries and spread in buttered shallow pan or small platter. Score in squares while warm.
Melt chocolate chips and Eagle Brand milk in a heavy saucepan. Add the remaining ingredients. Spread inside of a greased pan and chill 2 to 3 hours or until fudge is firm.
Cover the bottom of a 13 x 9 x 2-inch baking dish with refried beans. Mix the taco seasoning with sour cream. Spread over the refried beans. Layer, in order, the next 4 ingredients. Then, top with Monterey Jack cheese. Chill. Serve with tortilla chips.
Preparation Time: 20 minutes. Cooking Time: 15 minutes for rice and 10 minutes for beans.
Marinate chicken in eggs for 2 hours in the refrigerator. Combine bread crumbs, parsley, salt and garlic powder in plastic bag. Shake chicken in bread crumb mixture and brown in oil. Drain and place chicken in 13 x 9 x 2-inch baking dish. Cover with sliced mushrooms and top with cheese slices. Pour broth on top. Bake covered at 350° for 30 minutes. Can be made up ahead of time but pour broth on just before baking.
Mix cake mix, eggs and pudding and pour in 9 x 13-inch pan. Sprinkle sugar over batter. Sprinkle nuts over sugar. Sprinkle chocolate bits over nuts. Bake at 350° for 30 minutes.
Pick over peas or beans and discard any stones. Place in colander and rinse thoroughly. Soak in water to cover overnight. Drain; rinse again. Place in saucepan and cover with fresh cold water. Bring to a boil. Lower heat and simmer, covered, until peas or beans are tender, but not mushy, about 1 hour. Drain, reserving 1/2 cup cooking liquid. Combine garlic, onion, parsley, mint, lemon juice, oil, reserved cooking liquid and salt, if used, in wide bowl. Add drained peas or beans; toss well and chill. May be refrigerated one or two days to allow flavors to blend. Adjust seasoning. Garnish with red onion. Makes 8 servings.
Stir ingredients together (best if prepared the night before). Serve on hamburgs (on rolls) with chopped lettuce, sliced tomato, sliced onions and pickles.
Mix pudding with milk; mix thoroughly. Add Cool Whip and vanilla. Mix well. Alternate graham crackers and pudding mixture. Make three layers. Use 9 x 13-inch dish.
Chop livers onions, green pepper and celery. Cook beef, liver, shrimp, pepper, onions and celery in salad oil until tender, but do not brown. Stir in rice and beef bouillon. Simmer 10 minutes. Bake 15 to 20 minutes in a 350° oven. Serves 6.
In a large soup kettle/pan, saute onion 3 or more minutes. Add clam juice and juice from the potatoes. Add diced fish. Cook 15 minutes on medium-high until fish is mostly done. Add potatoes and turn heat down to medium-low.
Place roast in large plastic bag. Combine all ingredients in bowl. Pour over meat. Press out air and close tight. Marinate overnight, turning occasionally. Remove roast and reserve marinade. Place roast on rack in shallow pan. Bake at 325° for 25 minutes per pound. Last 1/2 hour of cooking, baste with marinade every 10 minutes. Heat and serve marinade.
Sift flour, sugar, baking powder and salt. Next, add and cut butter into mixture with a mixer until fine. Finally add egg, milk and vanilla. Mix well. Roll out and cut. Bake at 400° for 5 to 8 minutes until very lightly browned. Watch closely, cookies tend to burn easily.
Preheat oven to 350°. For praline layer, mix 2 eggs, brown sugar and vanilla until well blended. Add in coconut and pecans. Mix well.
Mix up all and roll into meatballs. Brown in oven on double broiler 15 to 20 minutes.
Saute onions in margarine; add green chilies. Thicken with flour; stir until smooth. Add soup and chicken broth. Stir over low heat until smooth. Grease a 13 x 9 x 2-inch baking dish. Place chicken pieces in dish and layer with noodles and cottage cheese; sprinkle with Parmesan cheese, Velveeta cheese and 1/2 of the sauce. Repeat layers. Top with more Velveeta cheese. Cook at 350° for 45 minutes. Makes a large casserole.
In a 10-inch skillet, cook hamburger and drain off grease. In another skillet, cook zucchini and onion in oleo until tender (10 to 20 minutes). Stir in parsley and seasonings. In bowl, beat eggs and add cheese. Spread a 9-inch crust with mustard. Pour vegetable and hamburger mixture into crust. Bake at 375° for 20 to 30 minutes. Cover with foil last 10 minutes.
Brown meat; drain. Spread over bottom of casserole dish. Add soup and spread cooked potatoes over top. Sprinkle cheese on top of potatoes. Bake in oven for 25 minutes at 350°.
Sift flour, soda, salt and cinnamon. Beat sugar, eggs and oil. Stir in strawberries and add flour mixture. Add nuts. Pour in bread pans about 1/2 full. Bake at 350° for 45 to 50 minutes.
Mix together and chill, milk and pudding mix. Separate the filling of the cookies. Crush the cookies and set aside. Mix together chilled pudding, cookie middles, cream cheese and Cool Whip. Starting with cookie crumbs, layer in a 9 x 13 pan. Chill and serve.
Unthaw broccoli and combine with Cheez Whiz. Add soup, eggs, mayonnaise and salt and pepper. Put in large casserole dish and top with a few cracker crumbs and butter. Cook 1 to 1 1/2 hours at 350°.
Trim fat from meat. Spray large skillet with cooking spray. Add meat and brown meat on all sides. Place potatoes, mushrooms, carrots and basil in a 3 1/2 to 4-quart crock-pot. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low setting for 10 to 12 hours. Transfer meat and vegetables to serving platter. Serve the sauce over meat and vegetables. Yield: about 5 servings.
Cream yolks with sugar. Beat egg whites and fold in with other ingredients. Add sugar and yolks (creamed). Add 1 cup ground walnuts. Bake in greased and floured 9 x 12 pan. Bake at 325° for 60 minutes.
Trim all visible fat from chicken. Season chicken parts with pepper. Combine flour and paprika in medium bowl. Coat seasoned chicken with flour mixture. Spray a 13 X 9 inch pan with vegetable spray. Place chicken pieces, skin side down, in pan. Bake uncovered at 350 degrees until done.
Mix together. Bake in an unbaked shell at 350° until it is crisp, approximately 1 hour. Yield: One pie.
In saucepan, brown beef and cook onion with garlic and cumin until tender. Stir to separate meat. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes. Stir occasionally. Makes about 5 1/2 cups.
Grate cabbage and cover with salt. Let sit 2 hours. Add green pepper, celery, mustard seed, celery seed.	Boil sugar, vinegar and water.	Cool and pour over salad. Refrigerate for 2 to 6 weeks.
Beat eggs slightly. Add sugar and salt. Mix well. Add scalded milk gradually, stirring constantly. Flavor with vanilla and nutmeg. Pour into a greased baking dish. Place in a shallow pan of warm water. Bake in moderate oven at 300° to 350° for 40 minutes. A knife inserted will come out clean when custard is done.
Boil chicken breasts and small onion. When finished, remove the skin from the bone and chop up the meat; get rid of the skin. Add rest of ingredients. Add orzo last and cook until tender.
In a greased 9 x 13-inch pan, arrange ingredients in the following order: pineapple with juice, blueberries, sugar, dry cake mix and melted margarine. Sprinkle a small amount of sugar over the top. Bake at 325° for 1 hour.
Melt marshmallows in milk until very hot on stove. Be careful not to burn! Pour mixture over dry Jell-O and mix with mixer until blended. Blend all other ingredients. Pour into dish and let set. May be used as a salad or dessert.
Brown ground beef, onion and green pepper; drain fat. Mix with remaining ingredients. Mix well. Put in a casserole. Bake, uncovered, at 350° for 30 minutes.
Brown all sides of meat in shortening. Add next 3 ingredients and simmer over low heat for about an hour or until meat falls from bone. Add remaining ingredients and simmer until potatoes are done. Yields 4 to 6 servings.
Stir butter, water, salt and flour until it leaves the spoon. Take off and cool 10 minutes. Add 1 egg at a time; beat them in well. Roll out 1/2 tablespoon at a time. Bake 10 minutes at 400° and 15 minutes at 350°.
Brown ground beef; drain. Add mustard, brown sugar, ketchup and pork and beans. Simmer 5 minutes on low heat. Serve over buns or bread.
Cook onion and minced garlic in oil until tender. Do not brown. Stir in remaining ingredients. Simmer, uncovered, for 30 minutes, then remove bay leaf. Add meatballs. Cover loosely and cook 30 minutes. Serve over hot cooked spaghetti with Parmesan cheese.
Heat egg yolks, milk and butter. Mix together dry ingredients and pour into heated liquid. Cook until thick. Add vanilla. Pour into baked pie shell and top with meringue. Brown in a 325° oven.
In skillet, melt margarine; brown chicken about 10 minutes. Remove and set aside. Spoon off fat.
In a large bowl, dissolve yeast in warm water with 1 teaspoon of sugar. Add milk, butter, salt, remaining sugar, eggs and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes, adding additional flour as needed. Place in greased bowl, turning once to grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Turn out on lightly floured surface; divide in half. Divide each half into 12 pieces. Shape in balls. Place in 2 greased 9 x 13-inch pans. Cover; let rise until doubled, about 30 minutes. Bake at 375° for 20 to 25 minutes until golden brown. Brush with melted butter. Yields 2 dozen large rolls.
Preheat oven to 350°. Combine cake mix, puddings and cooking oil. Blend together and then beat 2 minutes. Add eggs; beat another minute. Stir in chocolate chips; pour into a greased and floured Bundt pan. Bake for 1 hour.
Wash zucchini. Cut off stems. Drop in boiling, salted water. Cover. Turn heat on low and cook for 10 minutes or less. Cool. Cut in half lengthwise. Remove pulp and chop. Cook spinach. Drain and squeeze dry. Combine flour, milk, zucchini pulp and spinach.
Mix cottage cheese, Cool Whip and dry Jell-O.	Add all fruits. Mix!
In large saucepan, melt butter. Add sugar, syrup and water. Cook, stirring constantly, to hard crack (300°). Quickly stir in coarsely chopped almonds. Spread in well-greased 9 x 13-inch metal pan (no glass). Cool thoroughly; turn onto waxed paper. Spread with 1/2 melted chocolate. Sprinkle with 1/2 chopped almonds. Cover with wax paper; turn over and spread with rest of chocolate and sprinkle with nuts. Break into pieces after chocolate hardens.
Boil 1 cup sugar and 1 cup vinegar. Let cool. Pour over vegetables and keep in fridge.
Place first 3 ingredients in a large pan and put in oven preheated to 400° until topping is prepared. Beat egg; stir in milk and oil. Add flour, sugar, baking powder and salt. Stir just until flour is moistened. Batter should be lumpy. Spoon over apples and bake 20 to 25 minutes. Serve hot.
Pour berries into a 9 x 13-inch pan. Sprinkle with lemon juice. Mix flour, baking powder, sugar, milk and margarine together. Pour over berries; will have the texture of cake batter. Mix 1 1/2 cups sugar and cornstarch. Sprinkle mixture on top of batter. Pour boiling water over the top. Bake 1 hour at 350°.
Grease sides of two 8-inch layer pans. Line bottom of each pan with waxed paper dusted with flour. Sift together flour, sugar, salt and baking powder into a large mixing bowl. Add the shortening and 1/2 cup milk; beat 2 minutes on low speed of mixer. Add remaining milk, vanilla and egg whites. Beat 2 minutes. Bake in a moderate 375° oven for 25 minutes.