HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix with fork the first 3 ingredients. Press into bottom of greased 9 x 11-inch pan. Beat cream cheese (room temperature) with 2 eggs for 5 minutes. Gradually add confectioners sugar. Beat until smooth. Spread over first mixture. Bake for 35 minutes at 350°.
Cook onion in butter until tender. Mix up everything but Cheez Whiz. Bake in casserole dish at 375° until bubbly all the way through (with lid). Put Cheez Whiz on top and cook a few minutes until cheese melts. Spread cheese evenly over top.
Cream shortening and sugar. Add eggs and dry ingredients. Roll, cut and bake at 350°.
Cream butter and sugar; add eggs. Blend. Add food coloring, water and cocoa. Blend well. Add buttermilk, flour and salt gradually. Add vanilla. Beat well. Last add soda and vinegar and stir gently. Pour into greased and floured pans. Bake at 350° for 35 minutes. Cool completely.
Chop all ingredients and put them in big bowl; add dry package and 1/2 bottle dressing to these vegetables. Mix well. Add noodles (cooked and drained) and add other half of bottle dressing. Mix all together.
Blend ingredients. Cut cucumbers 1/4-inch thick. Top with 1 teaspoon salmon mix. Garnish with pimento. Cover and chill.
Mix all ingredients except Mozzarella cheese. Place mixture into a 9 x 9-inch pan and bake at 350° for 15 minutes. Top with the shredded Mozzarella cheese and bake again until Mozzarella cheese melts. Serve with crackers or bread sticks.
Cook noodles in chicken broth. Drain. Cut cheese in 1 inch squares. Mix with all other ingredients. Cover with cracker crumbs and bake in 400° to 450° oven until casserole is hot and crumbs are golden brown.
Cream together cream cheese and sugar. Combine remaining ingredients. Combine and put in a 9 x 11-inch pan. Freeze.
Place all ingredients in 1 cup measuring cup. Add enough water to make 1 cup. Pour over roast and cook covered until meat is done.
Combine all ingredients except sausages and pineapple in a large saucepan over medium heat. Bring to a boil and let simmer for 15 minutes. Add sausages and reduce heat to low. Simmer for 20 minutes. Add pineapple for garnish and heat prior to serving.
Combine ingredients and place in 13 x 9-inch pan. Bake at 325° for 1 hour.
Brown ground beef and onions. Drain. In large pan, add ground beef, onions, beans, chili powder, hot sauce, garlic salt, salt, pepper and tomatoes. Cook on medium heat for 30 to 45 minutes. Stir occasionally to keep from sticking.
Mix margarine, flour and ground pecans together. Press into bottom of a 13 x 9-inch cake pan. Bake at 350° for 15 to 20 minutes. Cool. Mix sugar, half of Cool Whip and cream cheese together. Mix pudding and milk until thick and pour over cream mixture. Put in refrigerator. When set, cover with remaining Cool Whip. Sprinkle top with ground pecans.
In a bowl, mash all of the ingredients together with a fork or potato masher until well blended but still chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours. Makes 1 cup.
Blend cream cheese with milk, pecans, dates and ginger. Fill celery with cheese mixture, cut each stalk into two or three pieces. Chill; serve on tray as salad or appetizer. Yields 1/2 cup.
Cook at low heat to full boil. Cool 5 minutes. Pour into baked pie shell and cool.
Remove crusts from bread; coat one side with cooking spray. Lightly sprinkle coated side of each slice with salad seasoning and cut into 4 strips. Place strips on baking sheets. Bake at 325° for 12 to 15 minutes or until lightly browned. Yields 16 servings. Contains 73 calories and 1.3 g fat per serving.
Soften cream cheese until really soft. Mix cream cheese, sour cream and mayonnaise (salad dressing) together. Add in milk, French dressing and Worcestershire sauce. Rinse shrimp. With a fork, break shrimp up until it is all shredded. Add shrimp to mixture. Chill. Serve with potato chips, pretzels, crackers or Fritos.
Cook broccoli in 1 cup of water and bouillon cubes until done. Pour milk, flour and cheese, cut into cubes, into blender and process on grind. Add to broccoli and water. Stir in half and half and cook over medium-low heat until mixture thickens. Stir frequently; will scorch easily.
Wash and stem strawberries; save 5 or 6 for garnish. Place strawberries in bottom of crust. Mix sugar, Jell-O and cornstarch well. Add to boiling water. Cook until bubbles or begins to thicken. Pour over berries. Cool for 1 1/2 to 2 hours. Top with Cool Whip and remaining berries.
Prepare cornbread according to package directions. Crumble half of cornbread into bottom of large serving bowl. In another bowl, combine tomatoes, green pepper, onion, pickles and bacon; blending well. Spoon half of vegetable mixture over cornbread. Stir together mayonnaise and pickle juice in small bowl. Spread half of dressing over vegetables. Repeat layering process with remaining cornbread, vegetables and dressing. Garnish as desired. Cover tightly and chill 2 to 3 hours before serving. Makes 8 servings.
Combine dry ingredients and put in airtight container. Label and store in cool, dry place. Yield: 16 cups dry mix (1 gallon).
Prepare pasta salad as directed on package. Add remaining ingredients along with spice packet. Refrigerate or serve immediately.
Mix hamburger, egg and rice. Salt and pepper to taste. Add 2 or 3 tablespoons tomato sauce. Put a spoonful in each cabbage leaf. Roll leaf around meat tightly and secure with wooden toothpicks. Put cabbage rolls on rack in pressure cooker. Pour rest of tomato sauce over rolls. Mix brown sugar, vinegar and water; pour over rolls. Cook 10 minutes in pressure cooker or 1 1/2 hours without pressure. After done, add sauerkraut, if desired. Simmer 10 minutes.
Trim cauliflower. Cook in boiling water until tender. Drain. Divide into florets; reserve about 1/4 of them. Force remaining through a strainer or puree in blender. Melt butter and cook onion and celery for 2 minutes. Stir in flour. Do not brown. Gradually stir in bouillon. Add cauliflower, hot milk, salt and pepper to taste. Cook over medium heat, stirring constantly, until sauce coats spoon. Beat egg yolk with heavy cream. Remove soup from heat and gradually stir in egg yolk mixture. Stir in sherry. Add cauliflower florets. Makes about 2 quarts.
Cut steak in bite size pieces. Put in baking dish. Add other ingredients. Bake 1 1/2 hours at 350°.
Preheat oven to 350°. Beat eggs and flour in bowl until smooth. Stir in spinach, cottage cheese, Cheddar cheese and salt. Mix well. Pour into greased 1-quart casserole. Bake in oven for 1 hour.
Preheat oven to 450°. In small bowl combine milk and seasonings. Dip chicken into milk mixture, coating both sides. On a sheet of wax	paper dip chicken into cornflake crumbs, turning to coat both sides with crumbs. Place chicken on an aluminum foil-lined sheet sprayed with vegetable spray. Drizzle 1/2 teaspoon oil over each cutlet and bake 8 to 10 minutes, turn chicken over, drizzle with 1/2 teaspoon oil and continue cooking until chicken is	tender and crisp, about 10 minutes longer.
Use glass bowl (large) and stainless steel knife to stir. Use potholders because bowl will get very hot. No plastic.
Mix butter and sugar. Add egg and flavoring, then add flour and oats, a little bit at a time, until all mixed in. Roll out dough and cut with cookie cutters.
Mix all ingredients together except for Ritz crackers and melted margarine. Pour into a 2 1/2-quart casserole dish or Pyrex baking dish. Top with crumbled Ritz crackers and then melted margarine. Bake at 350° for about 30 minutes or until well heated.
Melt butter. Put in potatoes. Fry until done. Mix eggs in separate pan. Mix until fluffy. Pour into pan with potatoes. Stir until eggs are cooked. Remove from heat. Serve with chicken or eat as a meal by itself.
Mix all together. Make topping of 1 package Ritz crackers and combine with 1 stick melted butter. Sprinkle on top of casserole and bake at 350° for 45 minutes.
Beat cream cheese and oleo until smooth. Add sugar and vanilla; beat until smooth. Spread on cake; nuts may be put in filling or on top.
Mix potatoes, sausage, onion and seasonings (celery, if used) together. Take one end of pig's belly and sew shut. Then stuff pig's belly with ingredients. When stuffed, close end by sewing or baking nails. Cook in pot of salted water for about 45 minutes. Then put in roasting pan and bake in oven until golden brown, about 45 minutes in a 375° oven (with lid on roaster).
Soften cream cheese and butter in a double boiler. Add onion, crab and seasoning. Serve warm with crackers or chips.
In a skillet brown sausage; drain off fat. Stir together sauerkraut and onion; turn into a 1 1/2-quart casserole dish. Spoon sausage over sauerkraut mixture.
Place almonds on well-greased baking sheet to form a 10 x 7-inch rectangle. Combine butter, sugar, salt and milk in small saucepan. Bring to boil, reduce heat and simmer 20 minutes or until mixture turns to a light brown color. Pour mixture over almonds. Let cool. Melt chocolate in double boiler. Spread chocolate evenly over toffee mixture. Freeze until firm. Break into pieces.
Preheat oven to 425°. In a large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Stir corn, barbecue sauce, green onions and, if desired, 1 teaspoon salt into beef; heat. Place bread shell on baking sheet. Spoon beef mixture over; sprinkle with cheese. Bake 12 to 15 minutes or until the cheese is melted. Cut into 8 wedges.
Mix first 6 ingredients; stir in nuts. Pour in crust. Bake at 350° for 45 to 50 minutes or until filling of pie doesn't stick to knife when inserted close to center of pie.
Combine buttermilk and pudding mix. Add Cool Whip. Stir in drained fruit. If desired, put into a graham cracker crust or a cooked pie crust.
Mix ingredients well except for chicken. In plastic bag, place the chicken, then pour marinade over chicken. Toss well to coat. Marinate for at least 12 hours or up to 24 hours, turning to evenly marinate.
Add sugar to peaches. Stir until sugar dissolves and peaches are juicy. Cook 3 minutes. Add peach Jell-O and crushed pineapple. Bring to a boil. Seal in hot jars.
Mix in 1 gallon container. Serve over ice and add 1 (2 liter) bottle Sprite or any lemon lime soda. May be frozen and served mushy.
Mix ingredients together. Use with steak, chicken or pork. Marinate 24 hours.
Buy or make angel food cake. Tear or cut up cake and layer in pan. Whip Eagle Brand milk and lemon juice until fluffy. Fold in Cool Whip. Mix in nuts and strawberries. Pour mixture over cut up cake. You may layer cake and mixture alternately if you wish depending on type of pan or bowl you put it in. Top with sliced fresh strawberries. Refrigerate 4 to 6 hours.
Mix dry ingredients together. Add liquids and beat. Bake at 350° for 45 minutes.
Cook beans and mash. Mix remaining ingredients into beans. Mix well and heat. Serve warm with corn chips or crackers.
Heat oven to 350°. Grease and flour 2 (9-inch) round baking pans. In large mixing bowl, combine dry ingredients. Add buttermilk, eggs, vegetable oil, vanilla extract and sour cream. Beat on medium speed 2 minutes. Remove from mixer. Stir in boiling water. Pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 to 12 minutes. Remove from pans to wire racks. Cool completely before frosting.
Mix together and boil. Cook slowly for 1/2 hour. Makes enough filling for 3 dozen buns.
Brown ground meat and drain. Saute onion and pepper. Add taco seasoning to ground meat. Add all ingredients to crock-pot and simmer. Top with Fritos and cheese.
Mix yogurt and softened cheese with mixer. Add brown sugar and vanilla. After well blended, mix in nuts with spoon. Great for sliced apples, bananas, grapes, etc.
Mix all this together (except beef) with hand, then roll cheese ball in smoked beef. Save enough smoked beef to roll the other cheese ball.
Dissolve gelatin in hot water; add frozen strawberries and stir until the berries thaw. Tear the angel food cake in one-inch pieces and place in a 9 x 13-inch pan. Pour the gelatin mixture over the cake and stir lightly until the mixture is pink; chill. Frost with whipped topping before serving.
Put grated cheese in a pastry crust (if adding extras, first mix in with cheese); then sprinkle with flour. Mix milk, light cream, eggs, salt and pepper together, then pour over the cheese in the pie crust. Scatter with plenty of bread crumbs and dot with butter. Bake 30 minutes (first 15 minutes in hot 450° oven, second 15 minutes at low 325°). Test with knife. If it comes out clean, then it's done.
Soak beans. Drain and add more water and 1 tablespoon salt. Cook until almost tender (time varies, usually 1 to 2 hours). Brown Italian sausage and drain. Add to beans along with other ingredients. Use seasoning packet with caution; it makes the beans very hot. Continue to boil on medium to low heat. Serve with cornbread.
Heat oil over medium to high heat in Dutch oven. Add onion, garlic and green pepper. Saute, stirring frequently for 5 minutes. Add ground turkey and saute for 5 minutes, stirring constantly. Stir in flour, chili powder, cumin and cocoa. Cook over low heat, stirring frequently, for 3 minutes. Add remaining ingredients and bring to a boil over medium heat. Simmer chili, stirring occasionally for 45 minutes until thick.
In a large bowl thoroughly mix together 1 1/2 cups flour, sugar, salt, baking powder, baking soda and undissolved yeast. Combine buttermilk, water and shortening in a saucepan. Heat over low heat (120° to 130°) until liquids are very warm. Shortening does not need to melt. Gradually add to dry ingredients and beat for 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead about 20 to 25 times to form a round ball. On a well floured board, roll dough out to 1/2-inch thickness. Cut dough into 2-inch circles. Place biscuits on ungreased baking sheet. Cover; let rise in warm place free from drafts, about 1 hour. Bake in preheated 400° oven for 20 minutes, or until done. Remove from baking sheets. Cool on wire racks. Best served warm.
In a small mixing bowl, beat the cream cheese, sugar and orange peel until blended. Set aside.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. Combine flour, baking soda and salt in small bowl. Stir sugar, butter, choco bake, eggs, water and vanilla in large bowl. Stir in flour mixture. Stir in nuts. Spread into prepared baking pan. Bake for 18 to 22 minutes. Cool completely. Makes 2 dozen brownies.
Grind shrimp in a meat grinder. Chop bell pepper and onion. Mix all ingredients together; chill for at least 3 hours. Serve on crackers.
Preheat oven to 425°. In a large skillet, cook onion in oil for 4 minutes. Add tomatoes, oregano and 1/4 teaspoon of salt. Bring to a boil. Reduce heat; simmer 10 minutes.
Put into pan bigger than 9 x 13-inches (deep pan). Layer in above order. Let set overnight in refrigerator.
Brown sausage, onion, bell pepper and celery together, drain fat. While browning sausage, cook soup as directed. Combine rice, sausage and soup in casserole dish. Bake 1 to 1 1/2 hours at 350 degrees.
Cook potatoes in water to cover in saucepan until tender; drain. Add salt and pepper. Cool. Combine potatoes with remaining ingredients in large bowl; mix gently. Yield: 12 servings.
Simmer for 15 to 20 minutes. Good in crock-pot to keep warm.
Sprinkle garlic salt	and lemon juice over venison steaks. Let marinate for 3 hours. When ready to broil, heat an iron skillet until almost smoking.	Add 1/2 stick of butter which will immediately brown. Quickly put in steaks; brown on one side. Turn and brown on other.	(Serve on the rare side.) Place steaks on warm plate. Add to skillet drippings, Worcestershire sauce, catsup and water. Bring to boil; then pour over steaks and serve.
To make crust: Crumb together margarine, flour and dry roasted peanuts. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Beat shortening and sugar together. Add eggs, beating well. Add pumpkin and rest of the ingredients. Spoon into loaf pan that has been greased and floured. Bake at 350° for 1 hour and 10 minutes. Cool 10 minutes and remove from pan.
In a saucepan, mix sugar and water. Stir to dissolve sugar. Bring to a boil. Add cranberries and return to boil. Reduce heat. Boil gently 10 minutes, stirring occasionally. Remove from heat. Cool completely at room temperature and refrigerate.
Blend cream cheese and sour cream until smooth. Add curry powder. Blend well. Add remaining ingredients, except chutney. Mix well. Line a jello mold with plastic wrap and pour in mix. Refrigerate until set. After it is unmolded, spread chutney on top. Serve with water crackers.
Wrap 1/2 piece bacon around cracker. Place wrapped crackers in toast pan. Bake in a slow oven (200°) until bacon is done, about 45 minutes. Let set a few minutes so bacon can crisp. Serve warm.
Cook pudding mix as directed on pkg. but use 1-1/2 c. of reserved pineapple juice instead of milk. When cool, fold in fruit and put in a glass bowl and refrigerate overnight. Add bananas just before serving.
Grease 9 x 13-inch pan. Mix eggs, brown sugar and Bisquick. Pat Bisquick mixture in pan and sprinkle with chocolate chips and chopped nuts. Bake at 350° for exactly 25 minutes. Let cool and cut into squares.
Slice peaches and cover with sugar and cinnamon in a 9 x 9-inch pan. Mix well the biscuit mix, egg, milk, sugar, vegetable oil and cinnamon; spread over peaches and bake at 350° for 20 minutes.
Slice onions and green peppers into small pieces. Place in olive oil in a frying pan. Brown. Add hamburger and sausage and brown. Drain off all excess grease. Pour all ingredients into a large pot. Add some water as needed to get ingredients done. Cook on low heat to simmer all ingredients until done and seasoned, the longer you simmer, the better the sauce. Serve over cooked spaghetti noodles.
Cream margarine and shortening; add brown sugar, eggs, sugar and vanilla. Add flour, oatmeal, chocolate chips, pecans, Rice Krispies and coconut. Use 1/4 measured cup or ice cream scoop per cookie. Put on ungreased cookie sheet 6 to a sheet. Cook 15 minutes at 350°. Let cool 5 minutes before removing from sheet. Makes 30 to 40 cookies.
Cook sugar, water and salt until it forms a soft ball when dropped in cool water. Remove from heat. Add vanilla and marshmallow cream. Beat until it begins to thicken. Add pecans and mix with a spoon. Spoon out and let set.
Brown sesame seed in the oven at 350° until brown. Cool. Mix them into cream cheese and spread on celery.
Dissolve Jell-O in 1 cup boiling water. Dissolve cranberry sauce in Jell-O mixture. Mix in pineapple and pecans. Chill until set.
Pour milk over oatmeal and let sit. Mix all other ingredients together, mashing potatoes. Blend with oatmeal mixture. Pour into slightly greased baking dish. Bake at 400° for 30 minutes. Top with marshmallows and chopped pecans. Bake until marshmallows melt.
Cream margarine and sugar, add egg yolks (save white for 7 Minute Icing if needed), or you can use 3 whole eggs. Cream well. Add vanilla, cream, flour and red food color. Let the milk be last, with the flour. Cook in three well-greased pans in a 350° oven for 25 to 30 minutes. Cool in pans for five minutes. Remove cakes and ice with 7 Minute Icing or chocolate icing can be used.
Mix all ingredients together. Pour into a greased pan (round or square, deep dish). Cook for 1 to 1 1/2 hours in a 350° oven.
Place all ingredients in food processor or blender and blend until onion is pureed. Use on greens or cold roast beef. Makes 2 cups.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs one at a time, beating after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour into greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cake plate. (I sprinkle powdered sugar on my cake plate before placing cake on it.) Powdered sugar can be sprinkled over cake, but I prefer a buttercream icing. Makes 16 servings.
Boil together all ingredients until tender (15 minutes). Add milk and bring to a boil. Thicken with cornstarch mixed with milk. Turn heat to low. Add Velveeta cheese. Stir until melted.
Cook beef and drain. Put beef in bottom of dish. Place soup mix on top and mix with beef. Put Tater Tots on top and bake at 400° until done, about 30 minutes.
Preheat oven to 400°. Butter casserole dish. Butter several slices of bread and cut up into small squares. Dice up cooked chicken. Place a layer of bread squares, then a layer of chicken. Moisten each layer with chicken broth. Repeat each layer until dish is full. Dot with butter. Bake 20 minutes.
Combine all ingredients in ovenproof dish. Bake at 350° for 1 hour or use crock-pot. Serve with toothpicks for a buffet.
Lay fillets in the bottom of a buttered 3-quart baking dish. Sprinkle with chopped onion. Spread dressing over onion to cover fish. Put crushed potato chips on top to cover completely. Bake at 350° for 35 minutes. Serves 4. Easy and real good.
Mix ingredients in order given. Pour into a 9-inch crust and bake in 300° to 325° oven about 30 minutes or until firm.
Mix all ingredients together. Put in pie plate or shallow casserole. Mix 2 tablespoons melted butter with 2 tablespoons mayonnaise and 4 slices diced bread. Sprinkle on top. Bake, uncovered, at 350° for 45 minutes.
Preheat oven to 425°. In a heavy skillet, brown and crumble sausage. Remove meat and drain well. Line a greased 9 x 13-inch dish with the crescent roll dough. Press edges together to seal. Sprinkle the sausage and cheese over the dough. Combine the eggs, milk and pepper. Pour over sausage and cheese. Bake 15 minutes. Let stand 5 minutes before cutting to serve.
In mixing bowl, combine egg, milk, bread crumbs, onion, salt, chili powder and pepper. Add beef; mix well. Shape into a loaf in a 10 x 6 x 1 1/2-inch baking dish. Cook, covered, at Medium-high for 20 to 22 minutes, giving dish a half turn once. Drain off excess fat. Microwaves vary so may your time.
In a large pot, bring the milk, sugar and pinch of salt to a boil. Add the rice. Cook and simmer over low heat, uncovered, for about 40 minutes or until rice is soft. Stir occasionally; set aside. In a large bowl, mix the eggs, vanilla and half and half. Beat until foamy. Add all of this mixture to the rice mixture and bring to a slow boil, stirring. Shut off the heat and place in a large casserole. When cool, cover and refrigerate. Serve cold.
Place 1/2 of stuffing mix on bottom of baking dish. Put deboned chicken on top of this. Combine liquid ingredients and pour over chicken. Put remainder of stuffing mix on top. Dot butter on top. Bake 25 to 30 minutes in 425° oven.
Bring to a boil and let cook 20 minutes. Let set overnight and put in jar.
Saute 2 chopped onions in butter; do	not brown. Add all other ingredients except liquid smoke and sliced onion. Simmer for 30 minutes. Makes 1 pint.
In a bowl, combine all ingredients except coconut and pineapple, mixing thoroughly with a hand beater. Pour into a blender and add coconut. Blend well. Grease a 9-inch spring-form pan. Pour mixture from blender into pan. Drain off pineapple and layer on top. Place spring-form pan in a roasting pan half full with water. Bake at 450° for 1 hour. Let set for 3 to 4 hours before cutting.
Cut up fruit into bite size pieces. Grapes can stay whole. Frozen raspberries do not have to be drained, the juice allows the salad to be juicy. Mix and serve.
Stir first 4 ingredients together 15 minutes on low heat. Add remaining ingredients and cook on low heat. Stir often, adding more water if needed. Brown and drain hamburger and/or sausage; add to sauce if desired.