HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let cream cheese soften. Follow the directions on the pudding box. Mix Cool Whip and cream cheese with the pudding. In bowl, layer vanilla wafers and bananas. Top with half of the pudding mixture. Add second layer of wafers and bananas and top with the remaining half of the pudding.
Mix ingredients well. Cut bagels into bite size pieces. Jump in and enjoy out of this world taste.
Put cereals, noodles, peanuts and pretzels in 9 x 13-inch glass dish. Mix melted butter and seasonings. Pour over cereals and stir. Microwave on High for 7 minutes, stirring and turning dish every 2 minutes.
In heavy 12-inch skillet, melt 2 tablespoons of butter and 1/4 cup oil over moderate heat. Add onions and cook, turning frequently, for 10 minutes or until they are soft and lightly browned. Stir in peppers; reduce heat, cover and cook 10 minutes. Add tomatoes, vinegar, salt and pepper. Cover and cook 5 minutes. Cook vegetables, uncovered, over high heat, stirring gently, until most of liquid has boiled away. Reseason. Serve at room temperature.
Combine flour, baking soda and salt in small bowl. In large bowl beat together butter, granulated and brown sugars until creamy. Beat in egg. Gradually beat in flour mixture. Stir in white chocolate chip and nuts. Drop by tsp. onto ungreased cookie sheet and bake at 350 for 8-10 minutes.
In large bowl combine the white wine, Worcestershire sauce, soy sauce, pineapple juice and honey. Add wings to sauce mixture, turning to coat. Refrigerate 4 to 6 hours or overnight. Reserve the marinade to use for basting while grilling wings.
Cook and drain sausage. Cook all ingredients together in water until tender. Salt and pepper to taste.
Mix mayonnaise and marshmallow creme and pour over cabbage mixture. Add pecans. Toss and serve. Great with spaghetti.
Cook celery, onion and garlic in butter or margarine until tender. In separate pan, brown Italian sausage. In separate pan boil shrimp. In separate pan prepare rice. Add to vegetables the undrained tomatoes, tomato paste, water and Worcestershire sauce. Bring to boil. Reduce heat and simmer 15 minutes. Add cooked rice, sausage and shrimp to tomato mixture. Season to taste.
Scrape and cut carrots into 1 1/2-inch slices. Cook in boiling water until done. Make white sauce of butter, flour and milk. Place a layer of carrots in 2-quart Pyrex casserole and cover with layer of onion, bell pepper and portion of sauce. Repeat. Sprinkle with bread crumbs. Dot with butter. Bake at 350° for 20 minutes.
Cream sugar and oil. Add eggs, one at a time, then remaining ingredients. Bake in greased and floured Bundt pan or 2 loaf pans at 350° for about an hour. Test with toothpick to see if done.
Preheat oven to 350°. Grease and flour 10-inch Bundt or tube pan.
Stir first 4 ingredients together. Combine beaten egg and water. Add to mix, stirring until blended. Bake in a greased 8 x 10-inch pan 20 minutes at 400°.
Melt together the chocolate chips and margarine. Add marshmallows and nuts. On 3 pieces of wax paper, place a strip of coconut about 3 inches wide and 10 inches long. Drop 1/3 of the mixture on each of the prepared wax paper. Form into logs. Refrigerate, then cut into slices. Enjoy!
Beat eggs and sugar; sift together flour, baking powder and salt. Add to egg mixture. Add nuts and apples. Mix well. Bake in a greased pie pan at 350° for 20 minutes.
Dredge tomatoes in flour or cornmeal mixed with salt, pepper and sugar. Shake. Fry in hot oil, turning only once.
Cook carrots until tender. Mix rest of ingredients together; add carrots and stir gently.
First you will need a barbecue pit where the fire is at one end and not under the meat. Start your fire with charcoal, then add red oak wood as you need it to cook the ribs. Buy as many racks of ribs as you need or have room for on the pit. Generously cover ribs on each side with garlic salt, pepper, chili powder and brown sugar. Let ribs cook one hour; sprinkle with more brown sugar and turn over. Cook one hour more, then sprinkle more brown sugar on and turn back over and cook for another hour or until desired degree of doneness. These are finger-licking good!
Mix together salsa, Sweet 'N Low and hamburger meat. Cream potatoes as usual. Layer casserole with potatoes, then hamburger meat, then potatoes, etc. (potatoes on top layer). Sprinkle with Cheddar cheese.
Prepare macaroni according to package directions. Drain. Add to combined salad dressing and dill weed. Mix lightly. Add chicken, carrots and tomatoes. Mix lightly. Chill 1 hour. Serve on lettuce covered plate. Garnish with fresh dill weed.
Preheat oven to 350°. Make layer of uncooked beef in a 9-inch square dish. Cover with onions; add a layer of tater tots. Add chicken soup (pouring evenly over mixture). Bake 45 minutes then top with cheese and bake for 15 more minutes.
Brown meat. Add onion. Cook until tender. Add tomato paste, water, salt and pepper. Simmer 5 minutes. Heat milk and cream cheese; blend well. Stir 1/4 cup Parmesan cheese, garlic powder and green pepper into milk mixture.
Mix ingredients. Stuff into 6 peppers that have been cored and seeded. Cover and boil in 1 1/2 inches salted water for 30 minutes.
Cook in double boiler, adding ingredients in order given, except egg. Cook 20 minutes. When almost ready, remove from fire and add beaten egg. Serve in chafing dish with toast points or tortilla chips.
Heat oil in large skillet; blend in flour. Cook over low heat until dark brown, stirring constantly. Add all ingredients, except shrimp; mix well. Bring to boil; reduce heat. Simmer for 35 to 40 minutes. Stir in shrimp. Cook for 10 minutes longer. Serve over rice.
Mix all ingredients (except cornflakes) together, form into small balls and roll in crushed cornflakes. Bake for 10 to 12 minutes at 350°.
Grease and flour tube pan. Set oven to 350°. Mix together in small bowl and set aside the apples, 4 teaspoons sugar and cinnamon. In large bowl mix together other ingredients. Arrange the batter and apple mixture in layers. Begin with batter and end with apples, 3 layers of each. Bake at 350° for 1 1/4 to 1 1/2 hours (for Teflon pan bake at 325° for 1 1/2 hours or two 6-cup Bundt pans for 45 minutes to 1 hour).
Slowly cook bacon and drain. Meanwhile, peel and dice onion and celery. Cook onion and celery (covered with water). Peel and cube potatoes. Add to celery mixture. Again cover with water and add salt. When celery and onions are tender (potatoes will be mushy) add milk and heat slowly. Do not boil! Salt and pepper to taste.
In a mixing bowl, beat the eggs on medium speed for 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt. Beat into egg mixture. Heat the milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin). Pour into a greased 8-inch square baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for at least 10 minutes.
Dissolve yeast in warm water; set aside. Mix together next 5 ingredients and then add yeast mixture. Add enough of the flour for a good dough. Put in greased pans and let rise and bake or store in refrigerator for later use.
Put cranberries and oranges through food chopper. Add sugar. Pour boiling water on gelatin; stir until thoroughly dissolved. Chill only until cold. Add relish. Pour into lightly oiled square or rectangular pans. Chill until firm. Cut into squares. Serves 50 people.
Melt stick of margarine and saute bell pepper and onion. Combine chicken, soups, sauteed pepper and onion and Ro-Tel in a large mixing bowl. Add Doritos and pour into a 9 x 13-inch pan. Top with Cheddar cheese and bake at 350° until hot and cheese melts.
Drain pineapple, oranges and cherries. Pour 1 cup of juice into pudding mix. Stir and cook on High in microwave until thickens. Take out and add pineapple and oranges. Chill in refrigerator. Then add cherries and bananas. Stir all together and serve.
Drop by teaspoonfuls onto oiled cookie sheet. Dip bottom of glass in sugar and mash down. Bake at 400° for 8 to 10 minutes.
Cream Crisco and sugar. Add boiling water and cool. Dissolve yeast in cold water and add first mixture. Add eggs which have been beaten stiff. Store in refrigerator until ready to use. Shape in muffin tins and let rise for 2 hours. Bake at 425° for 20 minutes.
Mix all ingredients together. Pour into 2 greased bread pans. Bake at 350° for 30 to 40 minutes.
Blend together cream cheese and mayonnaise. Stir in chopped egg, parsley, onion, and garlic. Chill until serving. Serve with vegetables.
Mix the ingredients together, then pour into a greased and floured 8-inch rectangular baking dish. Bake for 30 minutes at 350°.
Combine softened oleo and egg, then add cake mix. Press this in a 13 x 9-inch pan. Beat together the softened cream cheese and 2 eggs; gradually add powdered sugar. Pour over first layer. Bake at 325° to 350° for 45 minutes. Do not overcook. Cool and cut into squares.
In bowl, combine meat, crumbs, egg and 2 teaspoons bouillon; shape in 1 1/4-inch balls. In large skillet, brown meatballs. Remove from pan; pour off fat. In skillet, combine preserves, ReaLemon brand and remaining 2 teaspoons bouillon. Over low heat, cook and stir 15 minutes. Add meatballs; simmer uncovered 10 minutes. Refrigerate leftovers.
Combine first four ingredients and next 3 ingredients in separate bowls. Mix first bowl with second. Toss. Add bacon, crumbled, just a few minutes before serving.
Beat margarine, sweetener, vanilla and egg on high speed. Add flour, water, soda and cinnamon and beat until well blended. Stir in oatmeal and raisins.
Cream together eggs, oleo, sugar, vanilla and bananas. Slowly add flour, baking soda and spices. Add nuts last. Bake in greased and floured pan of choice (Bundt, bread or other pan) at 350° for 45 minutes to 1 hour.
Dust meat with flour and pepper. In a skillet, brown the meat in butter. Add mushrooms, onion and garlic; brown lightly. Stir in soup. Cover and cook 1 hour, stirring often. Gradually blend in sour cream. Cook over low heat for 5 minutes. Serve over noodles. Always add sour cream the last 5 minutes, never more.
In a bowl, beat together the peanut butter and butter or margarine. Stir in eggs, honey and milk until well blended. Stir in candied fruits and peels. Stir together the flour, baking powder, baking soda, cinnamon and nutmeg. Gradually blend into candied fruit mixture. Drop dough by teaspoonfuls, 2 inches apart, on greased cookie sheet. Bake at 350° for 10 to 12 minutes, or until golden brown. Remove and cool.
Gently	cook pork chops in Worcestershire sauce in a nonstick skillet. Sprinkle front and back of chops with Cajun spice, salt and pepper.	Cook over low to medium heat. Add Worcestershire sauce as needed, as it will evaporate during cooking. Cook until golden brown.
In a large bowl, combine the ground roast, steak sauce, celery, relish and mayonnaise. Mix well. Shape into logs about 5 to 6 inches long. Refrigerate. In another bowl, cream together the cheeses. Add the onions, pimiento and bell pepper. Mix well. Spread this mixture over the logs. I like to use my hands for this. It might be a little difficult and messy but it is worth the trouble. An easy way to keep from getting the cream cheese mixture all over your hands is to use a plastic sandwich bag on your hand. Sprinkle each log with paprika and roll it in the chopped pecans. Yield: about 12 logs.
Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with liners and put 1 vanilla wafer in bottom of each. Fill each 2/3 full with cheese mixture. Bake at 375° for 15 to 20 minutes or until set. Cool. Top each with 1 tablespoon pie filling. Chill.
Preheat oven to 425°. Using 1 teaspoon vegetable oil, grease a 13 x 9 x 2-inch pan in plastic bag or shallow dish. Combine first 7 ingredients.
Melt margarine in casserole dish. Add cut up chicken. Mix soup and chicken broth together and pour over chicken. Drain liquid from vegetables and spread over chicken and soup.
Combine first 4 ingredients in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours or more; drain, rinse and drain thoroughly. Combine sugar, vinegar and spices in large saucepot. Bring to a boil. Add the drained vegetables; simmer for 10 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Adjust caps and seal. Makes approximately 8 half pints.
In a large Dutch oven mix the first 4 ingredients (bouillon cubes, water, onions and celery). Cook over medium heat until onions and celery are tender. Add potatoes and vegetables. Cook 20 minutes. Add soup and cheese (cut in chunks). Stir constantly so cheese does not stick. The soup is ready to serve when the cheese is melted. Freezes well.
Mix dressing well and pour over shredded cabbage, carrots, onions and green peppers. Toss well. Cover bowl with lid tightly and chill 1 to 2 hours.
Crumble hamburg into frypan. Dice onion and add to hamburg. Cook on medium heat for 3 to 5 minutes until done. Drain grease. Add Worcestershire sauce to hamburg and let set.
Cook and refrigerate rice. (Warm rice gets mushy! I usually cook mine the day before.) Saute onions lightly. Put in dish and set aside. Scramble eggs. Put in dish and set aside. Have bean sprouts ready to add, if desired. Dice chicken, cook in water and season to taste (salt, pepper, seasoned salt, lite soy sauce). When chicken is done, add onions, eggs, bean sprouts and rice. Stir. Add soy sauce. When rice is hot, dish is done.
Steam vegetables. Brown hamburg in skillet; add vegetables and soup. Simmer for 1/2 hour.
Grease square oven dish with oleo. Drain marinade from artichokes and put marinade into frying pan. Cut artichoke hearts in 1/2 or 1/3 and put into dish. Saute mushrooms slightly in marinade until tender. Put mushrooms in dish; salt and pepper. Put spinach layer on next. Mix cream cheese and milk until icing consistency. Spread over spinach. Sprinkle with Parmesan cheese. Bake at 350° until golden and slightly bubbly, approximately 20 minutes.
Cook chicken; bone. Place in bottom of 9 x 13-inch pan. Add vegetables, soup and broth. Mix. Add butter. Mix Bisquick and milk; pour on top. Bake for 1 hour at 350°.
Preheat oven to 375°. Cream oleo, sugar and sugar Twin at medium speed until light and fluffy. Add egg whites and vanilla. Beat on medium for 1 minute. Sift together flour, soda and salt. Add water to creamed mixture along with the flour mixture; mix for 1 minute until smooth. Add chips to dough and mix lightly. Drop by tablespoonfuls onto cookie sheets that have been lined with foil or are nonstick. Press down with fingers dipped in cold water; form circles, about 2 inches in size. Bake 12 to 15 minutes or until brown. Yields 44 cookies.
Dissolve the baking soda in the coffee. Beat the eggs and add sugar and honey. Add dry ingredients. Also add the raisins and nuts. Bake in loaf pan at 350° about 1 hour.
In a mixing bowl, combine cake mix and brown sugar. Add butter and eggs; beat on medium speed for 2 minutes. Combine dates and walnuts; stir into batter (the batter will be stiff). Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 45 minutes or until edges are golden brown. Cool on a wire rack for 10 minutes. Run a knife around sides of pan to loosen; cool completely before cutting. Makes 3 dozen bars.
Brown onion in bacon fat. Mix brown sugar, catsup and water and boil for 5 minutes. Layer sauerkraut and onion until all in casserole pan. Pour sauce over top and bake 30 minutes in 350° oven.
Pour water and soda over chopped dates. Add sugar, flour, butter and nut meats to date mixture. Mix well. Add eggs. Mix well.
Mix all ingredients and put into refrigerator for 2 to 3 hours to allow flavors to blend. One half hour before serving, remove from refrigerator and let mixture stand at room temperature so that the mixture will be of dipping consistency.
Make cornbread and bake. Cut up squash and onion in pan and cook these two together until very tender. Drain the water off of squash, then mash very well. Can put into food processor. Mix this together with cornbread, beaten eggs, cream of chicken soup and other ingredients in buttered casserole dish. Mix well. Bake at 350° in oven for 30 to 50 minutes until top is brown.
Wash grapes; dry. Dice water chestnuts. Mix with chicken; add celery, grapes and 2 cups almonds. Blend mayonnaise, lemon, curry and soy sauce. Combine with chicken mixture and chill for several hours in large glass or steel bowl. Place serving on lettuce leaf; sprinkle each with reserved cup of almonds and pineapple chunks. Serves 12.
Preheat oven to 350°. Beat egg with strawberries and shortening. Sift all dry ingredients into strawberry mixture; stir until just moistened. Add chopped nuts. Turn into greased loaf pan. Bake for 55 to 60 minutes. Allow to cool 10 minutes in pan before putting on rack to cool. Makes 1 loaf.
Use 9-inch lightly greased quiche dish or deep pie pan. Bring water and salt to boil. Stir in grits. Cook 30 minutes or until done. Remove from heat and add next 3 ingredients. Stir until cheese is melted.	Gradually stir 1/4 hot grits into eggs; add remaining grits; stir well. Pour grits into quiche dish. Bake at 350° for 1 hour. Garnish with mushroom and parsley.
Mix cream cheese, condensed milk and lemon juice. Pour into 9-inch pie crust. Put pie filling on top of pie. Put in refrigerator and let set.
Combine first 6 ingredients; spoon into a greased 8-inch square baking dish. Bake at 350° for 50 minutes. Slice top off each tomato; scoop out pulp with a small spoon. Invert tomato shells on paper towels to drain. Spoon broccoli mixture into tomato shells. Serve warm or chilled. Yields 6 1/2 dozen.
Combine all ingredients in a blender. Blend on medium speed until creamy. Stir if necessary.
Mix Crisco, margarine, sugar and eggs. Add milk and flour. Beat on high for 10 minutes. Add flavorings. Bake at 325° for 1 1/2 hours.
Cook grits in salted water until soupy. Add garlic cheese and margarine. Add eggs and milk. Bake 45 minutes at 350°. Sprinkle grated Cheddar cheese and paprika and return to the oven to brown for 10 minutes more.
Bring all ingredients to boil. Pour over contents of package of gelatin. Stir well; place in refrigerator. Allow to set until firm.
Mix in order given and bake in 9 x 13-inch cake pan at 350°.
Boil potatoes in salt water, then drain. While potatoes are still warm, mix in the rest of the ingredients. Refrigerate until cold. Keeps up to 2 weeks.
Mound apples in buttered 9-inch pie plate; sprinkle with juice. Combine dry ingredients; cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375° for 45 minutes or until apples are tender and topping is crisp. Serve warm with cream or ice cream.
Cook squash and brown meat. Saute onion with meat. Add squash and meat mixture in casserole dish. Add egg and crackers and mix. Add cheese on top. Cook for 25 minutes in a 350° oven until cheese is melted.
Soak the bread in water for about 1/2 hour. Next, mix all prepared ingredients together, making sure the bread was well distributed with the other ingredients. Chill in refrigerator for 1 hour. Stuff turkey and close skin. Bake as usual. Makes enough stuffing for a 12 to 16 pound turkey. Use a sage-flavored sausage for an extra flavor. This stuffing will help keep the turkey moist from the inside. Cut the recipe down to stuff a roasting hen or other bird. Any stuffing that will not fit inside the bird can be baked in a casserole until hot all the way through.
Place sugar and Karo syrup in a pan and bring to boil. Stir in 1 1/4 cups of peanut butter and pour over 6 cups of Special K cereal. Put in a pan after mixed together. Melt chocolate chips and pour over mixture. Let this harden at room temperature approximately 1 hour.
Blend well the sugar, eggs and oil. Add milk and vanilla. Gradually blend in flour; mix well. Add walnuts. Bake in 3 round pans at 350° for 25 to 30 minutes.
Combine pancake mix and water. Bake on properly heated griddle. For thicker pancakes, use less water. For thinner pancakes, use a little more water.
Place the cabbage in a heavy enameled pot with the water, vinegar, onion, salt and pepper; cover pot and cook on low heat for 1 hour. Add the sugar and apples; cook another 1 hour and 15 minutes. Just before serving, add the butter and red wine. Excellent with Danish Pork Roast. Serves 6.
In a large bowl layer 1/2 of first 6 ingredients in order given; cover with 1 cup mayonnaise mixed with sugar. Repeat layers in order. Do not mix. Cover with remainder of mayo/sugar. Cover and refrigerate overnight. Toss just before you serve.
Melt butter and mix with flour in saucepan. Add milk, bread crumbs and egg yolks. Thicken like custard and add to flaked salmon. Pour into buttered pudding dish and fold in whites of eggs, beaten stiff. Bake 45 minutes in moderate oven.
Beat oleo and Crisco until fluffy; gradually add brown sugar, beating until light and fluffy. Add eggs, one at a time. Sift dry ingredients; add alternately with milk and vanilla. Sprinkle a little flour over nuts; add nuts to batter. Line tube pan with wax paper or grease and flour. Bake at 350° for 1 hour and 15 minutes.
Heat oven to 350°. Butter and flour three 8 x 1 1/2-inch layer pans. Combine butter, sugar, eggs and vanilla. Beat 5 minutes. Sift dry ingredients. Add alternately with milk. Beat on low speed until smooth. Pour into prepared pans. Bake 30 to 40 minutes.
Pat shrimp dry with paper towels; set aside. Melt butter in frypan over medium heat. Stir in green onion, oil, garlic, lemon juice and salt; cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turns pink (4 to 5 minutes). Stir in parsley, lemon peel and hot pepper seasoning. Makes 2 servings.
Preheat oven to 350°. Bake cake as directed on package. For icing, mix sugar, milk and vanilla until sugar melts. Add peanut butter and cook until thickens. Spread on cake.
Brown chicken slowly in butter. Heat broth, instant minced onions and undrained mushrooms to boiling. Add uncooked rice and simmer 5 minutes. Stir in almonds.
Mix together the dry cake mix with the jello mix. Add oil, milk and eggs, one at a time. Add strawberries (coconut and pecans). Beat well. Bake	in 3 to 4 (9-inch) layer pans or one (9 x 13-inch) layer pan at 350° for 20 to 25 minutes.
Boil chicken; drain and cool. Heat soup and water over medium heat. Tear apart chicken and tortilla shells into medium sized pieces. Add to soup and cook until the tortilla shells "puff up" (about 15 minutes). Salt and pepper to taste. Quick and delicious!
Mix together and boil for 1 1/2 minutes the sugar, cocoa, margarine and milk with pinch of salt. Remove from stove and add peanut butter, cereal and vanilla. Stir well and drop by spoonfuls onto waxed paper. Cool and they will become firm and ready to eat.
Combine milk, egg substitute, sugar/substitute and extracts in blender. Blend until smooth and creamy. Chill thoroughly. Stir before serving. Sprinkle with ground nutmeg. Makes two 8 ounce servings.
Grease 9 x 13 pan. Press ingredients in pan. Bake until golden brown (about 20 minutes at 350°). Set out and let cool completely.
Cut up candied fruits, dates and nuts. Use white raisins whole. Cream butter and sugar. Add yolks of eggs. Sift together 4 cups flour with cinnamon and nutmeg. Add this to creamed mixture alternately with fruit juice and dissolved soda in buttermilk. Use the remaining 2 cups of flour to dredge the fruit and nuts. Pour batter over fruit mixture and mix. Beat egg whites and fold in last. Drop by teaspoonful on greased cookie sheet and bake for 25 to 30 minutes at 275°.
Mix all dry ingredients, then add egg and milk. Drop by teaspoon into very hot, deep cooking oil. When Dodgers rise to top and are browned to suit you, they are done.
Top ice cream with chocolate syrup; sprinkle with ground cinnamon and sunflower seeds.