HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, cream cheese and 10x sugar. Mix instant chocolate pudding and 3 1/2 cups milk. Mix Cool Whip into pudding mix and combine with first mixture. Crush Oreo cookies and keep separated. In plastic flowerpot alternate with cookie mixture and pudding mixture, beginning and ending with cookies. Decorate. Serve with shovel and put flower into last mixture. It will look as if this is a flowerpot.
Mix cottage cheese, jello, fruit, nuts, and Cool Whip. Can be served now.
Dice chicken and cook in vegetable oil until done. Add taco seasoning and cook according to directions on the package. Tear tortillas into bite-size pieces and cover bottom of a 9 x 13-inch pan with them. They should overlap. Layer chicken, beans, mushroom soup and Ro-Tel tomatoes. Sprinkle chopped onions and cover with cheese (as much as you like). Final layer should be black olives.
Refrigerate and feed every 5 to 7 days with the listed ingredients. Mix well and add to the Starter. Set out of refrigerator all day. Take out 1 cup to use when making bread. Return remainder to refrigerator (covered) and feed again in 5 to 7 days. If not making bread after feeding, give away or throw away one cup. Starter must be fed each 5 to 7 days.
Bring to boil cream, sugar and butter. Add drained pineapple; cook to soft ball stage (238°), stirring to prevent burning. Cool to lukewarm and add lemon juice. Beat until smooth. Pour in buttered pan.
Melt almond bark in microwave on High until smooth. Add crushed pretzels and stir to mix. Drop by spoonfuls onto waxed paper.
Remove crusts from bread. Cut 4 rounds from each slice. Spread with cream cheese and top with a dollop of preserves. Great for last minute guests. Can be varied by using red or green pepper jelly.
Sift flour, baking powder, salt and sugar. Combine egg, milk and oil; add to dry ingredients. Stir well until smooth. Start on high temperature, then reduce to medium heat.
Cook ground beef with taco seasoning. Add salt, lemon juice and pepper sauce to mayonnaise; mix well. Stir into meat mixture. Add rice, celery, green pepper, onion and tomatoes; mix well. Turn into 3-quart casserole sprayed with vegetable spray. Top with crushed corn chips. Bake at 375° for 25 to 30 minutes. Serves 8.
Mix all ingredients. Bring to a boil and simmer for 15 to 20 minutes, being careful not to burn. Fill canning jars and process for 20 minutes.
Place cooked broccoli in dish; melt cheese and oleo together and pour over broccoli. Sprinkle crumbs over all. Bake at 350° for 30 minutes.
Wash potatoes; put one potato in each bag. Place all 4 potatoes in microwave on High power for 5 minutes. Turn potatoes and cook on High power for 5 more minutes. Your potatoes should be baked just right.
Chill mixture in refrigerator until thick but not firm. Whip 2 packages of Dream Whip with 1 cup milk, then add pineapple mixture to Dream Whip and blend. Tear angel food cake into 1-inch pieces or smaller. Line large mixing bowl with Saran Wrap, then put layer of cake, layer of pineapple mixture. Repeat, adding layers (3 or 4 layers of each) ending with layer of mixture. Chill until firm, then turn cake upside down. Remove Saran Wrap and frost with 1 package of Dream Whip. Cover with coconut. Keep refrigerated until served.
Combine soy sauce, sugar, cornstarch and meat. Set aside. Heat 1 tablespoon oil in heavy skillet. Stir-fry vegetables until they are just starting to soften on the outside. Remove to a plate. Clean wok or skillet and heat 2 tablespoons oil. Add meat and stir-fry 4 to 8 minutes until brown. Return vegetables to pan and reheat, stirring constantly. Serve with rice. Contains 350 calories.
Melt chocolate in top of double boiler. Add nuts and cereal. Drop by spoonful onto waxed paper. Let set at least 1 hour. Break up. Store in cookie tin.
Brown meat; pour off excess grease. Add all other ingredients. Let boil for 15 minutes, then simmer for 2 hours with lid on. Add water to thickness desired.
Cook the onion until limp in butter in a saucepan. Add bouillon, water and Worcestershire sauce. Simmer (do not boil) gently for 30 minutes. Pour soup into 4 individual ovenware bowls. Cut toast into 1-inch squares and float on soup. Sprinkle all with cheese and if possible, bake in hot oven (475°) or slip under broiler to melt cheese just before serving.
Cream sugar and oil; add vinegar and food coloring. Add eggs and beat well. Sift dry ingredients together. Add vanilla and then add to mixture. Add dry ingredients to creamed mixture, alternating with buttermilk. Beat well. Bake cake in two or three greased and floured, round pans at 350° for 25 to 30 minutes or until done.
Mix soup and milk in microwave-safe bowl. Stir in remaining ingredients except 1/4 cup cheese. Refrigerate overnight. Cover and microwave on High 15 minutes. Sprinkle with reserved cheese. Let stand 5 to 7 minutes until cheese melts.
You will also need 3-ounce size paper cups and popsicle sticks.
Heat oven to 350°. On floured surface, roll out dough to 14-inch round; fit into a 9 x 2-inch fluted quiche pan with removable bottom. Bake dough for 20 minutes; let cool. Meanwhile, over medium heat in skillet coated with cooking spray, cook broccoli, squash, leek and red pepper for 8 minutes. Whisk together next five ingredients. Layer vegetables and Swiss cheese in crust; pour in egg mixture. Bake 50 minutes or until top puffs. Makes 10 servings.
Mix all ingredients. Bake at 450° for 20 to 25 minutes.
Mix thoroughly. Pour into greased and floured rectangle baking pan. Preheat oven to 350°. Bake 30 to 40 minutes.
Mix sugar, syrup and water in saucepan. Boil until a few drops placed in a cup of cold water forms a soft ball when rolled between the thumb and second finger (235° on a candy thermometer). Then pour half the boiling mixture over the stiffly beaten egg whites and stir. Return the remaining half of the mixture to the heat and boil until a few drops placed in a cup of cold water form a hard ball (260° on a candy thermometer). Combine with egg mixture. Add nuts and vanilla, working fast. Drop by rounded teaspoonfuls on a well buttered cookie sheet.
Cook first 5 ingredients in skillet until beef is browned. Add flour, catsup and water to beef. Simmer 5 to 10 minutes.
Combine butter, mustard, worcestershire sauce, garlic salt and onion soup mix. Simmer for 10-15 minutes. Split dinner rolls and stack with ham and cheese, making small sandwiches. Place sandwiches in a 9 X 13 baking dish and pour soup mixture over all. Cover and refrigerate overnight.	Bake at 325 degrees for 20-30 minutes.
Fry sausage down; let brown and remove excess grease. Add about 1 cup water, onion soup mix and any other seasonings you wish. Let cook for 30 to 45 minutes. Add rice and about 2 to 2 1/2 cups water. Cook approximately 30 minutes or until rice is done. Then in another pot, add a little butter, then add green onions and yellow onions in the jambalaya after it is cooked.
Batter steak pieces in flour. Brown quickly in hot oil. Place meat in slow cooker alternately with onion, pepper, mushrooms and tomatoes. Cover with tomato sauce. Cover and cook on low for 8 to 10 hours or cook on high for 4 to 5 hours. Serve over rice.
Combine undrained pineapple, 1/2 cup sugar, 1/4 teaspoon salt and flour. Cook over medium heat for about 5 minutes, stirring constantly, until thickened. Remove from heat and stir half the pineapple mixture into beaten egg yolks. Combine with remaining hot mixture. Cook a minute longer. Remove from heat; stir in butter and lemon juice. Cool. Turn into baked pie shell.
Put blueberry pie filling on the bottom of your 9 x 13-inch glass Pyrex dish, then pour can of pineapple over it. Dump cake mix (powder) over next. Melt the butter or margarine and pour over, then add your nuts and coconut. Bake at 325° for approximately 60 minutes.
Slice and butter French bread. Brown/toast bread in oven. Slice tomatoes; drizzle olive oil over tomatoes. Mix in garlic, salt, pepper, oregano and Parmesan. Slice white cheese and lay slice on toasted French bread. Cover top of bread/cheese with tomato mixture. Return to oven and melt cheese. Serve warm if possible; works as an appetizer or main dish.
Sift together dry ingredients. Beat egg whites, applesauce, water and vanilla until blended. Beat in 1/3 of yogurt. Beat in 1/2 of flour mixture, blending well. Beat in half of remaining yogurt. Beat in rest of flour. Beat in rest of yogurt. Beat in banana until smooth. Pour into sprayed 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Peel onion. Pare onion, leaving 1/4-inch on bottom of onion. Fill with bouillon cube and butter. Wrap in foil, sealing tightly. Bake at 350° for 30 minutes or grill for 30 minutes.
Mash saturated bread to make paste. Mix all ingredients in large bowl. Blend well. Make into 1 1/2 to 2-inch balls. Put on deep cookie sheet with sides touching. Bake at 350° until brown and cooked through. Remove to paper towels or brown paper to drain and cool. Store in closed container until ready to use. When ready to use, just heat in spaghetti sauce or moisten in oven.
Mix cream cheese and salad dressing until smooth and well blended. Add chili sauce, lemon juice, onion juice and Worcestershire. Mix. Add shrimp that has been patted dry. Mix. Refrigerate.
Melt oleo in pan. Mix milk, flour and sugar. Pour on oleo, then add fruit. Cook at 350° for 1 hour or until brown.
Quarter biscuits. Mix cinnamon and 2/3 cup sugar. Put into bag and shake a few pieces of biscuits at a time until well coated. Press into generously greased Bundt pan. Place margarine and 1 cup sugar in saucepan. Bring to a boil. Pour over biscuit pieces. Bake 30 minutes on 425°.
Mix cream cheese and peanut butter until smooth. Fold in Cool Whip until mixed evenly. Pour mixture into pie shell. Refrigerate.
Place potatoes and onion in bowl. Sprinkle with salt and pepper. Mix lightly with French dressing. Chill an hour or two. Toss lightly with salad dressing or mayonnaise. Carefully blend in eggs. Mix a little minced pimiento and parsley for color. Add extra seasoning or dressing to taste. Serve in bowl or on platter surrounded with salad greens, tomato sections, slices or wedges of hard-cooked eggs and cucumber sticks. Garnish with paprika. Serves 6.
Combine chilled cranberry juice with frozen lemonade and cold water. Add ice cubes and chilled Squirt just before serving. Yield: 1 gallon.
Sterilize jars. To each jar add 1 clove garlic, 1 dill seed, okra and hot peppers (if desired). Boil together vinegar, water and salt; pour over and seal.
Put peanut butter and Marshmallow Creme in bowl; set aside. Bring to boil the sugar and water. Boil 4 1/2 minutes (time closely). Then pour over Marshmallow Creme and peanut butter. Whip and stir until all is mixed. Add nuts. Pour into large buttered pan.
Mix together 1 stick margarine and cornbread dressing. In a 2-quart casserole dish, line bottom with 2/3 of stuffing mix. Add squash mixture. Put rest of dressing mixture on top. Cook at 350° for 30 minutes.
Sift dry ingredients. Mix liquid ingredients separately, then combine together. Handle as little as possible. Drop into muffin tins lined with paper cups. Bake at 400° for 25 to 30 minutes.
Cream together shortening and sugars. Add eggs, one at a time; beat well after each addition. Sift flour, soda and cinnamon together; stir into creamed mixture. Add apples and nuts. Pour into greased 9 x 12-inch pan. Bake at 350° for 1 hour. Cover with glaze while warm.
Brown hamburger with onion and let set. In a bowl, combine soups, chilies, enchilada sauce and milk. In a pan, put a layer of tortilla pieces, layer of hamburger, layer of soup mixture and a layer of cheese. Then repeat. Bake at 350° for 30 to 45 minutes. Serve with corn chips.
Combine all ingredients in large pan. Cook on medium high until slightly boiling, stirring occasionally. Simmer, covered, for 30 minutes (or longer if desired).
Combine all ingredients; pour into casserole dish and bake at 375° for 30 minutes or until cheese melts.
Layer the crushed pineapple. Spoon in the cherry pie filling and spread. Sprinkle the cake mix evenly over cherry pie filling. Take spoon; cut cake mix down into juice. Pour melted margarine over cake mix. Spread chopped nuts over cake. Layer ingredients in a greased 9 x 13 x 2-inch pan. Bake at 350° for 45 minutes to 1 hour, or until golden brown.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add pureed bananas and mix until smooth.
In a 9 x 13-inch pan, form a crust by mixing 1 stick of butter (melted) and graham cracker crumbs. Mix together 2 sticks butter (softened), eggs, powdered sugar, vanilla and butter flavoring to form the filling. Beat 10 minutes at high speed. Spread filling over crust and chill. Slice bananas lengthwise and put on filling. Cover with crushed pineapple and top with the Cool Whip. Sprinkle chopped nuts on top and chill.
Cream margarine and sugar well. Add egg and vanilla. Add flour; mix well.	Spread	on a greased jelly roll pan. Bake at 350° for 15 to 20 minutes.	Remove from oven. Spread at once with melted chocolate chips; sprinkle on nuts. Cool. Cut into 18 portions.	Top with a scoop of ice cream; spoon sauce over that. Serves 18.
Cook or steam and drain vegetables. Lay in unbuttered 9 x 13-inch dish. Lay slices of cheese on top, then sprinkle crushed crackers over vegetables and cheese. Melt butter and pour over top. Bake at 350° for about 15 minutes.
Drain vegetables. Mix with soup, cheese, Durkee sauce to taste and water chestnuts. Season to taste; put cracker crumbs on top. Bake at 350° until bubbly. Bake in 2-quart casserole.
Saut pepper, onion, garlic, mushrooms and zucchini in olive oil over medium heat until onion is translucent. Add beans, tomatoes, chili powder, cumin and coriander. Remove from heat. Mix Ricotta and yogurt together in a small bowl. Soften tortillas by steaming in the microwave for 20 seconds on High power. On each tortilla, place three teaspoons grated cheese and two tablespoons yogurt mixture. Roll tortilla around cheese mixture and place in baking dish, seam-side down. Repeat with remaining tortillas. Top tortillas with bean mixture. Bake at 350° for 15 to 20 minutes or until cheese melts. Serve hot.
Combine all ingredients in saucepan; bring to a boil. Use to brush on steak, roasts, spareribs, chicken and frankfurters during cooking. Yield: approximately 1 1/4 cups. (Old recipe.)
Prepare mashed potatoes. Slice kielbasa and partially cook broccoli and grated cheese. Alternate sliced kielbasa, broccoli and grated cheese to fill casserole dish 3/4 full. Salt and pepper to taste. Put mashed potatoes on top. Bake at 350° for 1 hour or until warmed.
Combine first three ingredients in medium-sized pot. Over medium-low heat, cook to light soft-crack stage (265°). Add soda and butter. Mix well. Add nuts, if desired.
Add flour to make stiff dough. Roll thin and let dry. Slice and unroll to cook.
In a large saucepan, heat oil. Add onions and saute for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring to dissolve cubes. Gradually add noodles and salt so liquid keeps boiling. Cook for 3 minutes. Stir in broccoli and garlic powder. Cook 4 minutes more. Add milk and cheese. Stir until cheese melts. Add pepper to taste. Receipe may be cut in half.
Mix ingredients and put in 2 unbaked pie shells. Bake at 350° until brown.
Put all ingredients in medium size pan and simmer 10 minutes or until warm. Makes 4 cups.
Place carrots and sliced chestnuts in a buttered casserole. Combine Cheez Whiz and soup together. Pour over carrots and chestnuts. Mix well and bake in 350° oven for 30 minutes.
Mix dry ingredients well (flour, sugar, cocoa and baking soda). Add water, stirring quickly. Add salad dressing and vanilla. Mix well. Bake in well-greased pan, one 10-inch or two 8-inch pans, at 350° until toothpick comes out clean. Cool on rack and frost.
Mix all ingredients together. Pour into lightly greased pan and bake at 350° for 35 to 40 minutes.
Cream butter and sugar. Add egg yolks, cocoa, water, flour, vanilla and well beaten egg whites. Bake at 350° until done.
Cut dough into 1 1/2 to 2-inch pieces, covering bottom of greased pan. Add brown sugar and margarine (mixed). Sprinkle pudding and 1/2 cup chopped nuts over top. Cover in warm place to rest overnight. Bake at 325° for 30 to 35 minutes.
Bring sugar, cocoa, milk and butter to a boil; boil 2 minutes. Remove from heat. Add peanut butter and oatmeal. Drop quickly onto waxed paper by teaspoonfuls. Let cool.
Mix all ingredients together and pour into pie shells. Chill. Makes 2 pies.
Wash wings and sprinkle with onion powder and salt. Fill large frying pan halfway with oil and let oil heat up. Fry chicken and drain. While chicken is frying, heat hot sauce in saucepan. Chop margarine in half and drop into sauce. When margarine is completely melted, add cayenne and jalapeno pepper. Simmer on low heat until all chicken is fried. Place chicken in a lasagna pan and pour sauce over chicken. Your pipin' hot chicken wings are ready to serve!
Mix together flour, sugar and oats. Work in margarine until mixture is crumbly. Press 1/2 of mixture evenly into bottom of a greased pan. Spread with jam. Press remaining mixture over jam, covering it completely. Bake in moderate oven at 325° for 40 minutes. Cool and cut in squares.
Combine. Cook to a soft ball. Take off heat and beat. Pour into a greased dish or pan.
Cream the margarine with the sugar. Add the cheese and flour. Cream all ingredients together. Drain the apples and add to mixture. Grease bowl. Add mixture and bake at 350° for 30 minutes.
Peel and freeze ripe bananas. Just before serving, cut frozen bananas into 1/2-inch slices. Place in a food processor or blender and blend, adding just enough milk to reach a thick consistency. Do not add too much milk or you will make a milk shake. Serve immediately. Serves 6.
Mix all ingredients together in saucepan. Bring to boil, stirring well. Pour into cup and top with a marshmallow. Yields 8 cups.
Cook spaghetti in boiling water; drain. Place in 9 x 13-inch baking dish. Stir in butter, Parmesan cheese, salt, pepper and egg until thoroughly combined. Spread mixture evenly in pan. Saute ground chuck, onion and green pepper in oil until meat is brown; drain. Stir in spaghetti sauce, oregano and garlic salt. Spread cottage cheese over spaghetti. Layer and top with meat mixture. Bake at 350° for 30 to 45 minutes. Sprinkle with Mozzarella cheese over top and bake an additional 10 minutes or until cheese is melted and just begins to brown. Let stand 15 minutes before cutting.
Combine the sweet potatoes, sugar, 1/2 cup melted butter, eggs and vanilla. Mix well and pour into a greased casserole.
Sprinkle one box of cake mix over peaches. Pour one stick of melted butter over mix. Bake in ungreased pan at 350° for 40 minutes.
Melt all ingredients together on low heat, stirring well. Grill chicken 45 to 50 minutes over medium heat. Turn. Grill on low and baste chicken for the last 5 to 10 minutes.
Cook pasta according to package directions; drain. In 10-inch skillet, melt butter until sizzling. Stir in garlic. Stir in remaining ingredients except pasta and cheese. Cook over medium heat, stirring occasionally, until vegetables are crisp tender (4 to 6 minutes). Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese and serve immediately.
In a Dutch oven, saut onion in butter until tender. Add dip, soup and milk. Stir until soup is smooth. Add boiled potatoes. Cook on medium heat until potatoes are done. Can be topped with crumbled bacon, cheese, etc. Serves 6 to 8.
Preheat the oven to 350°. Boil the potatoes until soft. Drain and mash. Chop the green beans. Mix together the potatoes, beans, garlic, oregano, ricotta, oil, and eggs. Place the mixture in a lightly greased 12 inch cake pan. Mix together the milk and breadcrumbs. Spread the crumbs over the mixture. Bake for 40 minutes or until lightly browned. Serve warm.
In a skillet, melt butter over medium heat. Add shrimp, mushrooms, green pepper and garlic. Saute until shrimp turn pink, about 3 to 5 minutes. Meanwhile, cook pasta according to package directions; drain and place on a large serving platter. Top with shrimp mixture. Sprinkle with cheese, salt, pepper and parsley. Toss well. Garnish with lemon. Serve immediately. Yield: 4 servings.
Melt margarine in large casserole dish. Add chicken. Mix 1/2 can of soup and 1/2 cup chicken broth; pour over chicken. Mix stuffing mix and rest of soup and broth together to moisten the stuffing. Spread over top. Bake at 350° until brown. Serves 6.
Preheat oven to 375°. Grease cookie sheets. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Beat batter ingredients with wire whip, cover and refrigerate for at least 15 minutes. Cut zucchini in half crosswise, then in lengthwise slices about 1/4 inch thick. Dust lightly with flour. In large frying pan, heat oil over medium-high heat. Dip zucchini slices in batter mixture to coat each side. Fry until golden brown on both sides. Drain on paper towels. Sprinkle with additional Parmesan, if desired, and serve. Makes 4 to 6 servings.
Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, onion and pimento. Mix well. (Add a small amount of milk if mixture is too stiff.)
Mix together cake mix, gelatin mix, eggs and cooking oil until blended. Stir in blackberries. Bake in greased and floured layer cake pans at 350° until toothpick inserted into center comes out clean.
Boil chicken; let cool. Chop into medium chunks. Mix all ingredients and add chicken. Bake 15 to 20 minutes at 350° or serve chilled.
To make crust, use first 2 ingredients by melting oleo with crumbs. Pat firmly into a 9 x 13-inch pan. Mix powdered sugar, eggs and oleo for 15 minutes with beater; pour into crust. Slice bananas and arrange on top of mixture. Top with pineapple and cover with Cool Whip. Sprinkle with nuts and cherries, cover and place in refrigerator, chilling overnight for best flavor.
Cut steak up into pieces; dip in flour and fry both sides. Put into a roaster sprayed with Pam. Mix catsup and water. Pour over steak; put onions on top and bake at 350° for 1 to 1 1/2 hours.
Combine sugar, flour, cocoa, baking powder, salt and baking soda in a large bowl. Make a "well" in mixture; add oil, egg yolks, water and vanilla (in order). Beat until smooth.
Mix all ingredients together. Put in a baking dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
In double boiler, melt chips and milk together. Add walnuts and marshmallows; pour into buttered 9-inch square pan. Refrigerate at least 2 hours; cut into squares.
Cut chicken in small portions. Sprinkle with salt and lime juice. Set aside for 1 hour.
Blend potatoes, eggs, flour and seasonings well together. Roll mixture into small balls. Drop into boiling water to cover and allow to simmer until they float to the surface; drain well. Place in a greased casserole, alternating with layers of grated cheese. Top with bread crumbs. Pour over melted butter. Brown in hot (400°) oven. Serves 8.
Place in large casserole dish. Mix all ingredients. Pour over the chicken. Cover dish. Bake for 1 hour at 375°. Serve with rice.
Cream butter and sugar. Add egg and vanilla and mix thoroughly with dry ingredients. Add raisins. Roll out or make roll and put in refrigerator to slice. Bake at 350° until lightly browned (10 to 12 minutes).
Mix mayonnaise, cheese, peppers and garlic powder together. Spread on mini bagels. Place on baking sheet and broil until spread is melted. Watch the broiling, as some ovens are different than others and you don't want the bagels to burn.