HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thinly slice angel food cake. Place on the bottom of a 9 x 13-inch pan. Place blueberry pie filling over cake. Beat instant pudding with 3/4 cup milk. Add and fold in sour cream and Cool Whip. Mix until smooth. Place cream mixture over blueberries and refrigerate. Always a hit!
Arrange chicken pieces in lightly buttered baking dish. Top with sliced cheese. Combine soup and wine. Spoon sauce over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes.
Fill an 8 or 9-inch pan 3/4 full of sliced apples. In a bowl, combine sugar, flour and baking powder. Add the beaten egg and stir to form crumbs. Melt oleo and pour over top. Sprinkle with cinnamon.
Make a sauce by adding butter, flour and salt. Add cheese and cook over slow heat until melted. Pour off liquid from can of vegetables and place in casserole dish. Pour sauce over vegetables and bake 40 minutes in 375° oven.
Heat oven to 350 degrees. Grease and flour round pans (8-inch or 9-inch). Drain peaches, saving juice. Add enough water to juice to make 1 1/4 cups. Prepare cake mix using the juice water mixture. Bake and cool as directed. Cut peaches into small pieces. Mix yogurt, topping and peaches together. Use as icing between layers of cake on on top.
Put water in pot to boil. Add dry mixture and stir until thick. Place fresh strawberries in baked pie shell and pour in cooled mixture. Chill and top with whipped cream.
Combine all but last three ingredients for marinade. Add meat. Cover and refrigerate for about 36 hours. Turn meat two times daily.
Brown sausage. Drain and remove from pan. Brown hamburger and drain. Put meats back in pan and add cubed Velveeta cheese. Stir over low heat until cheese melts; add spices and stir again. Spread on party rye. Bake at 400° for 10 to 12 minutes.
In a large bowl, combine oil, eggs, vanilla and sugar. Combine dry ingredients, stir in vegetables and fruits. Add to first mixture and mix well. Fill greased muffin tins 2/3 full and bake for 15 to 18 minutes at 350°.
Preheat oven to 375°. In small bowl, combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 3 tablespoons chicken mixture on wide end of each. Roll up, start at shortest side; roll to opposite side. In medium saucepan, combine soup, milk and 1/4 cup cheese. Heat until cheese melts. Pour half of soup mixture into ungreased 8 or 9-inch pan (reserve remaining soup mixture for sauce). Arrange filled crescents over hot soup mixture. Bake at 350° for 20 to 25 minutes, until golden brown. Sprinkle with remaining tablespoon of cheese. Return to oven for 5 to 10 minutes, until cheese is melted. Serve with remaining sauce. Makes 4 to 5 servings.
Cook and drain squash. Add salt and pepper to taste. Mix sour cream, soup and onion in a small bowl. In another bowl, pour melted butter over dressing; mix well. Alternate layers (2) of squash, soup and dressing in casserole dish. Bake at 375° for 30 minutes.
In a skillet, cook bacon until crisp. Drain, crumble and set aside. In the drippings, saute celery and onions until tender. Combine sugar and flour. Add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly until mixture thickens. In a large bowl, combine potatoes, carrots, parsley and bacon. Pour the sauce over the potato mixture and stir gently to coat.
Cook noodles, uncovered, in boiling water for 20 minutes. Drain. Combine soup, milk, water and Cheddar cheese in 3-quart saucepan. Cook over medium heat until cheese melts and sauce is hot; stir constantly. Stir in cooked noodles, turkey, peas, carrots and pimento. Spoon mixture into greased 9 x 13-inch baking dish.
Mix all ingredients (except peppers). Chop peppers (with rubber gloves on) and add to mix. Stir well and bake in well-greased pan at 350° for 1 hour or so.
Broil spareribs in broiler oven until golden brown on both sides. Meanwhile, combine remaining ingredients in large pan and boil for 10 minutes uncovered. Place ribs in uncovered roaster pan and pour some of the sauce over them. Bake in a hot 450° oven for 1 hour basting every 10 minutes with rest of sauce which should be kept boiling. Serves 5.
Cream shortening and sugar. Beat in eggs. Beat in 1 cup of the apples. Add dry ingredients. Fold in remaining 3 cups apples and nuts. Place in large greased pan such as broiler pan. Bake at 350° for 25 to 30 minutes.
Blend onion, celery and bell pepper. Saute in butter until clear. Add crab meat, cream cheese, red pepper and salt. Serve hot.
Mix flour, shortening, soda and salt until crumbly. Mix water, eggs and vinegar together, then add to flour mixture.
Melt butter in large skillet. Add remaining ingredients; cover. Cook 10 to 15 minutes or until squash is tender, stirring occasionally. Makes 6 servings.
Combine all ingredients. Bake in a greased 13x9 pan at 350 for 40-45 minutes.
Cook rice and broccoli according to package directions. Cube the cheese. Mix all ingredients together. Bake at 325° for 1 1/2 hours in 2-quart casserole.
In a large clear bowl, layer the first 7 ingredients in order listed. Cover entire top of salad with mayo (amount used will depend on size of bowl). Sprinkle remaining ingredients in order listed over mayo. Cover salad and let set overnight in fridge.
Cook and stir bacon in Dutch oven. Pour off all fat but 1 tablespoon. Cook and stir onion and garlic in the fat until tender. Stir in remaining ingredients except Parmesan. Heat to boiling and simmer 15 minutes. Place small amount of soup at a time in blender and puree. Reheat. Serve with grated Parmesan on top.
Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat at high speed 1 minute. Place over boiling water; beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed. Fills and frosts two 8 or 9-inch layers or frosts a 9 x 13-inch cake.
Mix all together in bowl. Do not beat. Put in small muffin tins with liners. Bake at 350° for 15 to 18 minutes or until toothpick comes out clean.
Saute onions in margarine until soft and transparent. In a baking dish, arrange in layers the sliced potatoes and onions. Sprinkle with garlic seasonings in between layers. Bake at 350° for about 40 minutes. Add whipping cream all over top. Sprinkle with paprika. Increase temperature to 400°. Bake another 10 to 20 minutes until potatoes are soft and brown on top. Serve with broiled meat.
Cut and mix fruit, add nuts and 2 cups flour; mix well. Separate eggs and beat whites and yolks well. Mix butter, sugar and	both parts of egg together. Mix 2 cups of flour into this. Add cake mixture and fruit mixture together and mix well. Pour in greased pan and bake at 250° for 3 hours.
Combine sugar, flour, salt and nutmeg. Add fruit, mixing well. Let stand for 20 minutes. Spoon into pie crust and dot with butter. Put on top crust. Bake at 400° for 40 to 45 minutes.
Cream margarine. Add sugar, brown sugar and eggs. Add dry ingredients, then peanut butter. Mix and roll into balls to place on cookie sheet. Bake at 350° for about 10 minutes.
Brown ground beef. Add onion, catsup, water, brown sugar, celery, vinegar, dry mustard, Worcestershire sauce and salt and pepper. Mix together. Serve on warm hamburger buns.
Line an 11 x	13-inch cookie sheet with aluminum foil and spray with vegetable oil spray. Place 36 saltines side by side. Boil 2 sticks butter and brown sugar for 3 minutes (watch clock). Pour mixture over saltines and bake 7 minutes at 350°. Remove from oven	immediately and while hot, pour chocolate morsels over and spread with a knife. Refrigerate for at least 1 hour. Cut or break into pieces.
Boil egg noodles until tender. Put 3/4 of noodles on the bottom of a casserole dish. Layer chicken, peas and soup on top of noodles. Lay cheese slices on top of last layer. Put remaining noodles on top of cheese. Cover.
Drain beans. Save 2 or 3 slices bacon for garnish and crumble remaining 4 or 5 slices. In a large bowl, mix beans with crumbled bacon, condensed soup, mushrooms, soup mix and oregano.
Pack washed cucumbers in jars. Add 1/2 teaspoon salt. Fill jar with vinegar until you can touch it with your finger. Finish filling jar with water. Seal jars. Boil 10 minutes in cold pack canner. Remove jars and cover with a cloth until cool.
Mix all ingredients as usual. Combine jello and water first. Use 12 x 8 x 2-inch Pyrex pan. Put half of strawberry mixture in pan. Refrigerate until set. Spread top with sour cream. Spread remainder of jello mixture. Refrigerate.
Soften cream cheese and blend with milk, juice and 2 tablespoons Cool Whip. Pour into pie crust. Top with 8 ounce container of Cool Whip and chill.
Heat oven to 350°. Cut each baked potato lengthwise into halves; scoop out centers, leaving 1/2-inch border. Reserve pulp for another use. Brush halves with 2 tablespoons of the butter. Arrange potatoes on cookie sheet and place in preheated oven. Bake until shells are hot, 5 to 7 minutes. While potatoes are baking, cut chicken breasts in halves. Flatten each half by pounding between 2 pieces of waxed paper. Melt remaining 2 tablespoons butter in a large skillet over medium heat; add chicken, herbs, salt and pepper. Cook until chicken is golden, 3 to 4 minutes on each side. Cut chicken into 1/2-inch strips. Sprinkle 1 tablespoon of the cheese into each potato half; top each with 1/4 of the chicken and 1 tablespoon cheese. Bake until cheese melts, about 5 minutes longer. Serve hot.
Combine dry cereals, pretzels and nuts in large roasting pan. In small saucepan, slowly heat butter and bacon drippings until melted. Add Worcestershire and Tabasco sauces and blend. Pour over cereal mixture. With a rubber spatula, gently stir ingredients to distribute the butter mixture. In small dish, combine the seasonings and sprinkle over cereal mixture. Again, stir gently to distribute all ingredients. Toast in slow over 250 degrees for 1 hour. During the hour, remove from oven every 15 minutes and stir. Cool. Store in tin canisters.
Combine ingredients and add enough milk to make 1 gallon. Freeze in ice cream freezer.
Mix, form into loaf in baking dish. Bake at 375° to 400° for about an hour.
Add sugar, soda, butter, dates and nuts. Pour boiling water over ingredients and let stand 5 minutes. When cool, add remaining ingredients. Pour into a greased bread pan. Bake at 350° for 50 to 60 minutes. Freezes well.
Whip together sweet potatoes, pineapple, egg, butter, salt and cinnamon. Swirl in cranberry sauce. Spoon into greased 8 x 8-inch dish. Bake at 375° for 40 minutes. Makes 8 servings.
Sift together dry ingredients. Stir to mix. Set aside. In another larger bowl, beat together eggs and oil. Stir in blueberries. Stir in dry ingredients only until moistened (do not overmix). Pour batter into 2 or 3 well-greased bread pans. Bake in preheated 350° oven approximately 50 minutes or until tests done with knife inserted in center that comes out clean. Let cool.
Cream sugar and margarine until light and fluffy. Add eggs and beat well. Add remaining ingredients and mix well. Drop dough about the size of a walnut onto ungreased cookie sheet. Press flat with the bottom of a glass that has been coated with sugar. (Dampen bottom of a glass so sugar will stick to it better.) Bake at 350° for 10 to 11 minutes or until lightly brown.
In a 9-inch pie plate or shallow casserole, arrange broccoli. Top with chicken. Combine soup and milk together; pour over chicken. Sprinkle with cheese.
Immediately upon shredding raw potatoes, put in salted ice water; let stand 15 minutes. Drain thoroughly and add sugar and milk. Turn into a long baking dish. Sprinkle with cinnamon and dot with bits of margarine. Bake at 350° for 1 hour and 15 minutes or until done.
Combine sugar, margarine and Carnation milk in a heavy saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234°. Stir constantly to prevent scorching. Remove from heat. Stir in chocolate chips. Stir until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch baking pan. Top with walnuts. Press into fudge. Cool at room temperature. Cut into squares.
Mix all ingredients together; pour into greased baking dish. Bake at 400° for 45 minutes.
Cream the shortening and peanut butter together, gradually beating in the sugar, egg, vanilla and milk. Add the dry ingredients that have been mixed together. Drop by teaspoonfuls onto a cookie sheet. Indent the center of each cookie with your thumb. Bake at 350° for 10 to 12 minutes. When cookies come out of the oven, place a Kiss in the center of each cookie.
Place strawberries in a large bowl and set aside. Mix sugar, cornstarch and water in sauce pan. Cook until thickened, remove from heat, stir in gelatin until dissolved. Pour over berries, mix well. Pour into pie shell, refrigerate until set. Top with whipped cream if desired.
Dissolve yeast in warm water. Add milk, sugar, shortening and salt. Stir in flour which has been sifted with soda. Mix well. Allow to stand 10 minutes. Roll out and cut or shape as desired. Allow to rise until double in bulk, about 30 minutes. Bake at 425° for 10 to 12 minutes. Yields 24 rolls.
Prepare cake and bake, following directions on package. Let cake cool. Add 1 cup of hot water to jello to dissolve. Poke holes in cake; pour dissolved jello over cake. Let set in icebox one hour. Top with whipped topping.
Mix potatoes, 1/3 cup melted margarine, sour cream, onion, salt, pepper, soup and cheese. Put in large casserole dish. Mix 1/3 cup melted margarine and dressing mix; pour on top evenly. Bake in 375° oven for 20 minutes or until golden on top.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake per package directions for original recipe. Place 1 cake layer on serving plate. Spread with frosting; top with 2nd cake layer and frost. Frost outer layers.
Have meat cutter cut roast (across grain) into wafer thin slices. Put meat and Italian dressing in Ziploc bag. Marinate overnight, turning several times. Remove meat; discard marinade. Flatten each slice of beef and place several pieces of carrot and celery on beef. Roll up and secure with toothpick. Place in Ziploc bag containing about 1/3 cup flour; shake to coat meat evenly. Put sausage and meat roll-ups in a 300° electric frypan or large Dutch oven. Brown all meat, then add remaining ingredients. Simmer for 2 to 3 hours. Serve with noodles or potatoes.
Layer in an 8 x 8-inch pan. Do not stir. Bake 30 minutes at 350°.
Brown hamburger and sausage; add garlic, onion and green pepper. Cook until tender. Add pepperoni, mushrooms and sauce; set aside.
Brown ground beef, stirring until crumbly. Add garlic, onion and green pepper. Cook until tender, stirring frequently. Drain excess fat. Stir in pepperoni, mushrooms and spaghetti sauce.
Mix all ingredients together and beat well. Bake at 350° until done. This makes three 9-inch layers. Let completely cool before icing.
Wash cauliflower; cut flowerets into bite-size pieces. Wash broccoli and cut into bite-size pieces. Cut other vegetables.
Dissolve baking soda in warm water. Mix all ingredients together. Roll into a log, approximately 1 1/2 inches in diameter. Refrigerate overnight. Slice thin. Bake at 350° for 10 to 12 minutes.
Cut chicken into pieces; cut up garlic and celery into small pieces. Put in frying pan with margarine and brown. Add 1 cup of wine vinegar, salt and pepper. Cover and simmer on low heat. Later, remove cover and let vinegar cook down until chicken is cooked.
Sprinkle bottom of pastry with 1 tablespoon each of sugar and flour. Combine the remaining sugar and flour; stir in honey and cream. Pour mixture over apples. Mix gently until slices are well coated. Spoon apples into pie shell. Sprinkle with cinnamon and nutmeg and dot with butter. Bake at 425° for 45 minutes.
Cut top off bread and scoop inside out, leaving about 1-inch sides and bottom. Fill with all ingredients (mixed) and place top back on. Wrap in foil and bake for 1 hour at 350°. Remove from oven and place on platter. Remove foil and place pieces of bread around loaf. Use to dip into mixture.
Pour the 3 soups, undiluted, into casserole and mix. Cut meat and add to soup mixture. Cover and cook in a 350° oven for 3 to 4 hours. Serve over noodles. Can be made the day prior and kept in the refrigerator.
Cover refried beans with sour cream. Drizzle with Ranch dressing. Then drizzle with salsa to cover. Cover with shredded lettuce. Then sprinkle with onion, black olives and Cheddar cheese. Layer in order listed. Serve.
Preheat oven to 400°. Simmer raisins and water over medium heat until raisins are plump, about 5 minutes. Drain raisins, reserving liquid. Add enough water to liquid to measure 1/2 cup. Mix shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake for 8 to 10 minutes. This is a big, soft spicy cookie.
Whip all ingredients for 10 minutes. Pour into graham cracker crust; refrigerate overnight.
Brown onion and garlic in butter. Add crawfish and crab meat, 1/2 of bread crumbs, water and lemon juice. Cook over low heat for 10 to 15 minutes, until liquid is absorbed. While mixture simmers, line muffin tins with paper liners. Heat oven to 450°, then fill muffin tins 3/4 full with mixture. Top each cup with the remaining bread crumbs. Place in hot oven for 5 to 8 minutes until top bread crumbs brown a bit.
Beat cream cheese, brown sugar and flour together until smooth. Add eggs, one at a time, nuts and vanilla. Set aside.
Mix cornstarch, sugar and salt in a saucepan. Blend with 1/4 cup water until smooth. Then add remaining water. Cook, stirring constantly, until mixture boils. Remove from heat, add remaining ingredients. Makes 1 1/3 cups of sauce. Serve on plain sheet cake or spice or etc.
Cream butter and sugar; put in egg yolks, then mashed potatoes. Put spices, cocoa, and baking powder in flour. Put soda in buttermilk and alternate with dry ingredients. Add raisins and nuts. Fold in egg whites last. Grease and flour 13x9x2 inch pan. Bake at 375 degrees for 30 to 40 minutes. Cool. Frost with Caramel Frosting.
Wash clams and cover in salted water. Soak 15 minutes. Drain and rinse. Discard water and repeat.
Combine cake mix, melted butter and egg. Press into 9 x 13-inch pan. Bake 10 minutes at 350°. Place marshmallows on top and return to oven about 3 minutes until marshmallows puff up.
Stir together first 4 ingredients; spread evenly in shallow baking pan. Bake 20 minutes in 350° oven, stirring occasionally. Sprinkle 2/3 of the crumbs in 9 x 13 pan. Combine egg whites, sugar, berries and lemon juice in large bowl. With electric beater, beat at high speed to stiff peaks. Fold in Cool Whip. Spoon over crumbs; top with remaining crumbs. Freeze 6 hours or overnite. Cut in squares; trim with fresh whole strawberries.
Preheat oven to 350°. Lightly coat an 8 x 8 baking dish with butter-flavored cooking spray. In a large mixing bowl, stir together soy flour, whole-wheat flour, Splenda, cocoa powder, baking powder and salt. In a medium mixing bowl, combine canola oil, vanilla extract, egg whites, applesauce and water. Pour applesauce mixture into the flour mixture and stir just until well combined. Pour the brownie batter into a baking dish. Bake until edges spring back when you touch them gently (the center will be soft), about 15 minutes. Allow the brownies to cool and then cut into 12 pieces.
Blend ingredients. Spread on hot baked single layer cake. Place cake under broiler until frosting bubbles.
Beat egg yolks; add sugar, flour and baking powder. Add nuts, dates and vanilla. Fold in stiffly beaten egg whites. Bake in square pan; cut into squares while warm. Put in a bag with powdered sugar and shake.
Preheat oven to 450. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 15-20 minutes or until golden brown.
Sift flour, salt and soda. Cream sugar and margarine; add eggs. Add dry ingredients, buttermilk, nuts and bananas. Bake at 350° for 1 hour in greased loaf pan.
Toss together. Mix 1 cup salad dressing and 1 cup sour cream and add.
Preheat oven to 350°. Grease three 8 x 4 x 3-inch pans. Set aside. Combine flours, baking soda and spices. Set aside. In a large bowl, cream sugar and butter until light and fluffy. Add pumpkin, water and eggs. Mix well. Stir in flour mixture until well blended. Fold in raisins and nuts. Pour in pans and bake until cake tester comes out clean (35 to 40 minutes). Cool 10 minutes, then turn on wire rack.
In large mixing bowl, beat with mixture until fluffy the oleo, Crisco and sugar. Separate egg yolks and add to previous mixture. (Beat the egg whites until stiff and set aside.) Sift together and add the flour and soda by hand (will be stiff). Blend in then beat well with mixer the buttermilk and salt. Mix by hand the coconut and vanilla. Fold in gently by hand the egg whites and bake in 3 or 4 round greased and floured pans at 350° for 25 to 30 minutes.
Break eggs into bowl, add milk, flour, salt. Mix well with spoon (disregard lumps). Fill muffin pan 3/4 full. Put in oven set control 450° and bake for 30 minutes.
Cream butter and sugar. Add eggs. Add other ingredients in order. Blend well. Pour into 13 x 9 greased pan. Bake 20 to 25 minutes at 350°.
Combine sugar and water in a medium saucepan; bring to a boil, stirring until sugar dissolves. Pour sugar mixture into a 4 1/2-quart freezer container. Stir in fruit juices and freeze until firm. Remove from freezer several hours before serving (mixture should be slushy). Stir in ginger ale. Garnish with fruit slices. Yield: 30 cups.
Mix egg and oil. Add sugar and then zucchini and vanilla. Sift flour, soda, salt, baking powder and cinnamon together. Add rest of ingredients to flour. Cook in 2 greased and floured loaf pans at 325° for 1 hour.
Melt butter with onion. Mix	with all other ingredients, except cracker crumbs. Put in 8 x 8-inch baking dish; sprinkle cracker crumbs on top. Bake at 350° for 30 minutes.
Cook sugar and syrup, stirring constantly; bring just to a boil. Do not overcook! Remove from heat. Add peanut butter until dissolved and pour over cereal. Mix well and spread into greased 9 x 13 pan. Melt butterscotch and chocolate over low heat. Pour over top; spread and chill for 2 hours.
Place 1 cup tomatoes in bottom of casserole. Cover with 1/3 of the bread crumbs and 1/4 cup cheese, then onion. Add remaining tomatoes, crumbs, cheese and onion. Dot with butter. Bake at 350° for 20 minutes.
Cook blueberries, sugar and water for 15 minutes. Put berry mixture in square pan. Sprinkle with corn flakes. Pour butter over flakes. Bake at 375° for 25 minutes. Serves 4.
Insert 2 slices of almond into each date. Wrap with 1/3 slice bacon. Secure with toothpick. Bake at 350° until bacon is cooked.
Combine cream cheese and milk, stirring until spreading consistence. Spread 1 scant teaspoon of cream cheese mixture on each slice of bread and roll tightly. Wrap each rollups with bacon, securing with a toothpick. Place rollups on a broiler pan; bake at 350 degrees for 30 minutes, turning if necessary to prevent over browning. Garnish with parsley, if desired. Yields approximately 4 dozen.
Preheat oven to 225°. Combine popcorn and nuts. In saucepan, mix sugar, butter and corn syrup. Bring to a boil, stirring constantly. Cook until mixture turns caramel colored, about 280°. Remove from heat, stir in vanilla. Place popcorn in a 13 x 9-inch pan. Carefully pour mixture over popcorn mixing well. Turn out onto counter. Quickly break into pieces. Store in tightly covered container. Yields 9 cups.
Mix all ingredients together. Pour over meat and marinate for 2 hours. Bake or grill as desired. Baste with extra sauce while baking or grilling.
Mix all ingredients (except tomato soup) together and form into balls. Place meatballs in deep baking dish. Spoon over them tomato soup (do not dilute). Bake at 325° for 2 hours. Can be served with mashed potatoes and gravy from meatballs.