HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread very, very well before making the balls which should not exceed 1 to 1 1/2 inches in diameter. Broil.
Tear the angel food cake into bite size pieces. Place in a 13 x 9 x 2-inch pan.
Melt butter in heavy saucepan. Add onion and saute until golden. Add catsup and drained French beans. Toss and heat over low heat.
Mix sugar then eggs. Add butter and vanilla and mix well. Then add sweet milk and mix well. Preheat oven to 250 degrees. Put in deep dish pie crust and pick with fork for 5-10 minutes until it quits popping. Pour in filling an bake for 4 minutes. Turn oven to 300 degrees an bake for 1 hour or until pie is set.
Pour 2 small boxes jello in glass bowl. Add just enough water to stir (not much or pie will not set up). Add Cool Whip. Stir well. Pour into crust. Refrigerate until ready to serve.
Layer ingredients as they are listed in 8 x 12-inch baking pan. Smooth can of cherry pie filling in pan. Smooth pineapple and juice next. Sprinkle sugar over pineapple. Shake dry cake mix on top. Pour melted margarine and smooth over top of cake mix. Sprinkle nuts on top and bake at 350° for 45 minutes or until golden brown on top.
Cook ground beef and onion until done. Drain and cool to room temperature. Mix taco seasoning, tomatoes, beans and cheese. Chill for 1/2 hour. Add ground beef, taco sauce and salad dressing. Mix well. Just before serving, add lettuce and Doritos.
Place chicken in 9 inch square pan, and drizzle with butter. bake at 375° for 40 minutes. Cook broccoli according to package directions; drain. Arrange around chicken. Combine soup, milk, and cheese; pour over chicken and broccoli. Sprinkle with bread crumbs and paprika. Bake an additional 20 minutes.
Cream together shortening and 1 1/2 cups sugar. Add vanilla and egg yolks. Beat until light and fluffy. Sift together 3 cups flour, baking powder and salt. Add alternately to creamed mixture with milk. Beat egg whites until stiff. Gradually add 1/2 cup sugar. Fold into batter. Add blueberries mixed with 1 tablespoon flour. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 50 minutes. When cool, sprinkle with confectioners sugar.
Prepare pie shell. In large mixing bowl, stir together the sugar, flour and nutmeg. Add eggs and blend well. Gently stir in rhubarb. Turn mixture into pie shell. In small bowl, stir together 1 1/2 cups flour and 1/4 cup sugar. Cut in 1/3 cup margarine. Sprinkle over top of pie. Cover edge of pie with foil to prevent overbrowning. Bake in 400° oven for 20 minutes. Remove foil and reduce heat to 375° and bake for another 25 minutes or until topping is golden.
Cover bottom of 12-inch Dutch oven with open and flattened chilies.	Sprinkle cheese evenly over chilies. In a separate bowl mix eggs,	evaporated milk and flour. Pour mixture over cheese and chilies. Bake for 40 minutes with 12 coals on top and 9 coals on bottom. After baking, cover top with Jack cheese and pour tomato sauce over cheese. Bake for 15 minutes more with 12 coals on top and 6 coals on bottom.
Heat sugar and vinegar until sugar is dissolved. Cool. Combine all ingredients in a large bowl. Toss until well mixed. Chill in covered container overnight.
Mix crumbs with 6 tablespoons margarine. Put in 9 x 13-inch pan. Bake 7 minutes and let cool. Cream 1/2 cup margarine, sugar, eggs and vanilla. Beat at high speed until fluffy. Spread on crumb crust. Place sliced bananas on top of filling. Spoon pineapple over bananas. Whip the topping and spread over fruit. Top with nuts and cherries. Refrigerate 2 to 3 hours.
Trim off bread crust and cut each slice in four pieces (sticks). Combine peanut butter and cooking oil. Toast bread sticks in 250° oven until crisp, about 30 minutes. Dip each piece of toasted bread in peanut butter mixture and then roll in cracker crumbs. Lay out on cookie sheet for at least 12 hours. These may be frozen.
Remove any excess fat and excess skin from chicken parts. Rinse under cold water. Pat dry. Season with salt and pepper. Heat butter and oil in a large, heavy skillet until hot. Brown chicken pieces, a few at a time, starting with skin side. Brown quickly and remove to a plate.
Slice okra into thin rounds. Grease a 2 1/2-quart casserole. Place layers of okra, tomatoes, onion and bell pepper. Season each layer with salt, pepper and Tabasco sauce to taste. Lay bacon overlapping on top. Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Melt margarine and cream cheese together. Combine with other ingredients and pour into greased 9-inch casserole. Top with buttered crumbs and bake at 350° for about 30 minutes.
Cook on low heat. Melt butter; stir in flour. Add milk; stir well. Add cheese, a small amount at a time. Stir constantly.
Saute onions and butter until clear. Add cream cheese and melt over low heat, stirring constantly. Add crabmeat and hot sauce; blend well. Serve warm with crackers.
Mix beans, corn, Veg-All, soup, onion, pepper, sour cream and cheese together. Put in casserole dish. Crumble crackers on top. Melt margarine and pour over crackers. Bake at 350° for 30 minutes.
In a 2-quart casserole, mix together soup, milk, soy sauce and pepper. Stir in green beans and 1/2 the can of fried onions. Bake at 350° for 25 minutes; stir. Top with remaining onions and bake for 5 more minutes.
Soften Swiss cheese and cream cheese. Blend all ingredients in a food processor until well mixed. Form into a ball and chill in refrigerator for 1 1/2 hours, then roll in 1/2 cup chopped pecans.
Beat cheese until smooth. Stir in pineapple, 1 cup pecans, green peppers, onion and salt. Shape into balls and roll in the remaining pecans. Chill.
Preheat oven to 400°. Cut each tortilla into 6 wedges and sprinkle with seasonings; toast 8 to 10 minutes or until crisp. Yields 6 ounces.
Pour pie filling into crust, reserving a couple spoonfuls for top. Mix milk, instant vanilla pudding and Dream Whip. Beat together until thick. Spread over cherries. Decorate with reserved cherry filling.
Mix cake mix as directed. Pour 1/2 batter in a greased 9 x 13 inch pan. Bake at 350° for 12-15 minutes or until done. Remove from oven and cool. Pour milk into a saucepan, add butter and heat slowly. Add caramels. Stir mixture so that caramels melt and all ingredients are combined. After liquid ingredients are combined, remove from heat and let cool slightly. Pour mixture over cooked cake. Sprinkle morsels and pecans on top of mixture. Pour/spread remaining cake batter on top. Bake for 12-15 minutes or until batter is done. Serve with ice cream.
Beat egg with 1 tablespoon of the bread crumbs in a small bowl. Place remaining bread crumbs in a pie plate. Dip cheese cubes into egg mixture, then into bread crumbs to coat well. Melt enough shortening or pour in vegetable oil to make a 3-inch depth in large saucepan or electric fryer; heat to 380°.
Cook pasta according to package directions. Drain and cool. Add broccoli, cauliflower, cucumber, tomato and red pepper. Toss salad with Caesar salad dressing and Parmesan cheese. Chill. To serve, squeeze lemon juice over salad; garnish with fresh parsley. Serves 4 to 6.
Mix all ingredients together until creamy. If frosting is too stiff, add a little more water. This will ice a 3-layered cake.
Combine peaches, flour, salt and sugar in bowl. Pour into unbaked pie shell. Bake 10 minutes at 450°. Bake another 50 minutes at 350°. Serve with whipped cream.
Cook chicken in water until done. Let cool. Cook rice. Drain asparagus and put on bottom of casserole dish. Mix mushroom soup and onion soup. Add rice (already cooked) and then add deboned chicken. Pour mixture over asparagus and cook in 350° oven for 30 minutes.
Cream oil, sugar and eggs until smooth. Add all the dry ingredients until mixed together. Bake 1 hour at 350°. Sprinkle butterscotch chips on top.
Wash potatoes well and cut each into 1/8-inch wedges. Place wedges, slightly overlapping, in a single layer in a 13 x 9 x 2-inch pan. Combine the remaining ingredients. Brush potatoes with half of oil mixture. Bake, uncovered, at 375° for 45 minutes, basting occasionally with remaining oil mixture. Yields 4 to 6 servings.
Combine cooked chicken, oranges, pineapple, celery and grapes with the mayonnaise and mustard. Serve on lettuce leaf and top with chow mein noodles. It is also good served with cantaloupe ring.
Pour melted butter into scalded milk. Add remaining ingredients. Pour into a 1 1/2-quart baking dish. Set dish in water. Bake 35 to 40 minutes at 350°. Serves 6.
Mix first 6 ingredients. Sift together flour, soda, cinnamon and salt. Add to apple mixture. Pour into 8 x 8-inch pan and bake at 350° for about 10 minutes. Double for 12 people. Serve with ice cream or plain.
Mix sugar, flour and cocoa. Add beaten egg yolks, milk and butter. Cook in an iron skillet until thick. Add vanilla.
Boil eggs. Cut eggs longways. Take the yellow out of the egg. Smash this with a fork in a mixing bowl. Add relish, mayonnaise, salt and pepper. (Add more mayonnaise if you want them creamier.)
Mix together until smooth and chill. If too thick, add milk a little at a time. Serve with any fresh fruit, i.e., strawberries.
Beat eggs until fluffy. Blend in sugar. Add milk, flavoring and coconut. Pour into pie crust. Makes 2 pies. Bake at 350° until done, about 30 to 40 minutes.
Mix together boiling water, sugar, shortening, and salt. Cool; set aside. Beat eggs. Dissolve yeast in the 1/2 cup warm water; cool.
Beat until creamy the butter, sugar, brown sugar, vanilla and water. Beat in egg. Sift, while mixing in, the flour, baking soda and salt. Add nuts. Spread in greased 13 x 9 x 2-inch pan. Sprinkle with chocolate morsels. Bake at 375° for 1 minute to melt chocolate morsels. Run knife through dough to marbleize. Bake 12 to 14 minutes more. Makes 24 squares.
Drain corn. Mix cream cheese and butter. Add milk, salt, flour and peppers. Mix with corn. Bake at 350° until hot, about 30 minutes.
Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks, one at a time. Stir in vanilla and chocolate. Sift flour, soda and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 13 x 9-inch pan lined with waxed paper. Bake at 350° for 40 to 45 minutes. Cool 15 minutes. Frost with Coconut Pecan Frosting.
Combine cottage cheese, sugar, walnuts, vanilla and 3 egg yolks in a bowl and beat with electric mixer until well blended. Melt semi-sweet chocolate in double boiler over medium heat and combine with other mixture in bowl. Continue mixing and fold in 1 cup whipping cream and egg whites. Fill in graham cracker crust, cover and refrigerate 24 hours.
Brown ground beef. Fry bacon and saute onion. Add remaining ingredients. Bake at 350° for 1 hour.
Beat together the shortening, sugar, egg, water and vanilla. Add rest. Can add chocolate chips. Drop by teaspoonfuls on greased sheet. Bake at 350° for 12 to 15 minutes. Makes 5 dozen.
Dice carrots and potatoes; boil until tender. Saute onions; add fresh mushrooms. In large pot, mix the cream of celery and cream of mushroom soups and straw mushrooms. Add the carrots and potatoes with water they were boiled in. Simmer for a few minutes.
Melt butter; stir in stuffing mix. Line a baking dish with half of the stuffing mixture. Combine all remaining ingredients and spoon over stuffing mixture. Cover with the remaining stuffing. Bake in a 350° oven for 1 hour.
Brown beef and onion; add salt and spaghetti sauce. Unroll and separate dough into triangles. Place in ungreased 9-inch pie pan, pressing together to form a crust. Turn mixture into unbaked crust and top with cheese slices. Bake at 375° for 25 to 30 minutes.
Cook onion and cabbage in hot olive oil about 10 minutes. Add fennel seed, tomato, salt and sugar. Cover and cook for 15 minutes. Pour in wine and lemon juice. Cook 10 minutes. Serve sprinkled with cheese. Serves 6.
Grease casserole or roaster with butter. Dredge chicken with flour as for frying. Put chicken with skin side down in roaster. Salt and add water and butter. Put into 450° oven and brown. When brown, remove from oven and turn. Brown this side and if all water has cooked out. Add a little more. When brown, put top on. Turn oven down to 200° and let simmer for about 40 minutes.
Combine first 5 ingredients; add beef and mix well. Shape into 10 patties. Brown well on both sides. Pour off grease. Add mushroom soup and 1 can of water. Cook slowly until steak is done.
Line cookie sheet with waxed paper. Mix eggs, sugar, cinnamon, pumpkin, baking soda and flour together. Pour batter on lined cookie sheet. Bake at 375° for 15 minutes. Cool.
Combine flour, yeast, salt and sugar in mixing bowl and stir. Add vegetable oil and water. Mix together all ingredients. Knead by hand 3 minutes. Shape. Put into bowl. Cover and let rise until double in volume. Punch down; divide into 2 equal pieces and shape into 2 round balls or leave in 1 piece for 16-inch pizza. Let dough rest 4 minutes. Rol out 12 to 16-inch diameter. Place on pizza pan; let rise 10 to 15 minutes. Add sauce and toppings. Place on bottom rack of cold oven. Turn oven to 500° and bake 17 to 20 minutes.
Boil ham 1 hour, covered in water, on top of stove. Put in large turkey bag. Place in a 9 x 13 pan. Put 2 cups of water inside bag; tie bag. Slit 3 holes in top of bag. Put in oven at 400° for 1 hour, then turn oven down 200° for about 4 hours. Take out and let cool and bone it. Tie it with string and let cool before slicing.
Cook meat in microwave until cooked. Drain and break up in wee bits. Add everything else. Mix. Cook on High for 30 minutes. May be served with elbow noodles.
Cook potatoes in 2 cups boiling, salted water. Add corn and cream. Add crumbled bacon, chopped onion, pepper and paprika. Blend mixture and serve hot.
Cream shortening and sugar, then add beaten eggs, flour and other ingredients. Bake at 325°. Take out before brown.
Measure warm water into a warm large bowl; sprinkle in yeast. Stir until dissolved. Add warm milk, sugar, salt and margarine. Stir in 2 cups all-purpose flour; beat with rotary beater until smooth (about 1 minute). Add 1 cup all-purpose flour; beat with rotary beater until smooth (about 1 minute). Add 1 cup all-purpose flour; beat vigorously with a wooden spoon until smooth (about 150 strokes). Stir in whole wheat flour, dates, pecans, cinnamon and enough of the remaining all-purpose flour to make a soft dough.
Cream margarine; add sugar. Beat until fluffy. Beat in eggs, one at a time, and add vanilla. Fold in sour cream. Combine flour, baking powder, soda, nutmeg and salt. Gradually blend into creamed mixture. Fold in cranberries and nuts. Fill paper-lined muffin cups half full. Combine sugar and nutmeg. Sprinkle small amount on each muffin. Bake in 400° oven for 20 to 25 minutes until toothpick comes out clean. Yields 2 dozen.
In a bowl, mix together the sour cream, cream cheese and taco mix, making sure cream cheese is smooth. Lay down as a foundation on a cookie sheet. Pour taco sauce over top. Next, layer lettuce, cheese and tomatoes on top. Chill for 1/2 hour.
Melt margarine; add flour and pecans. Press into a 9-inch pie pan. Bake 15 minutes at 375°. Cool completely.
Mix 1 cup hot pear juice with Jell-O. Let that cool. Mix remaining juice together with cream cheese. Mash pears and mix together. Fold in Dream Whip.
Cook shells. When cool, stuff with meat mixture. Cover completely with spaghetti sauce. Cover with foil and bake 45 minutes or until done. Take off cover and spread with grated Mozzarella cheese. Put back in oven until the cheese melts.
Put chicken in shallow baking pan. In mixing bowl, combine ingredients; brush on chicken. Bake, uncovered, at 375° for 45 minutes. Great with rice and salad.
In large saucepan, melt margarine. Add sugar, egg and cocoa; boil for one minute. Remove from heat. Add vanilla, walnuts and graham crumbs. Mix well. Press into greased 9x11 inch pan. Chill. Frost with butter icing when cooled.
Drain shrimp and rinse lightly with cold water. Mix all ingredients together (shrimp will break up). Chill. Serve with crackers or chips.
Cream butter. Add grated cheese, salt and red pepper. When thoroughly creamed, add flour. Add Rice Krispies. Place small ball of dough on ungreased cookie sheet. Press down with floured fork tines. Cook 10 to 15 minutes at 350°. Store in airtight container.
Mix cream cheese, bean dip, hot pepper sauce, sour cream, scallions and taco seasoning mix with electric mixer, adding one ingredient at a time.
Mix salt, peppers and onions. Add hominy, soup and cheese. Melt margarine. Stir in cracker crumbs. Pour over other mixture. Bake at 350° for 25 to 30 minutes.
Mix together eggs, sausage, 2 1/2 cups milk and mustard. Layer with bread and cheese in a 9 x 13-inch pan. Cover and refrigerate overnight.
Heat oven to 350°. Cook macaroni as directed on package; drain. Cook sausage in skillet, stirring frequently, until no longer pink; drain.
Mix all ingredients well. Add 1 tablespoon cooking oil into small frying pan. Heat; then pour mix into pan (hot oil). Brown a little. Then put in oven at 375° for 30 to 35 minutes.
Trim off excess fat from meat. Cut into strips approximately 1/4 inch thick and 2 inches wide. This can be done more easily if the meat is partially frozen. Mix remaining ingredients together and marinate in this sauce overnight. Use a flat pan if available. Cover with clear wrap.
Slice entire pan of rolls to become split buns. You can do this without removing them from the pan. Combine all ingredients except the ham and cheese. Spread both sides of buns with mixture. Layer ham over tray of rolls. Top with cheese and top of rolls. Cover the tray with aluminum foil and bake at 350° for 30 minutes.
Mix cake per package directions. Pour 1/2 of batter into 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt butter, evaporated milk and caramels. Pour over first layer. Sprinkle with nuts and chocolate chips. Pour remaining batter on top. Finish baking for 20 minutes.
Melt chocolate and water in pan or on Low in microwave. Watch; it burns rapidly. Stir until blended and smooth. Cool slightly. Combine cooled chocolate, milk, cream and flavorings in mixer bowl. Mix just until all chocolate is evenly distributed; stir from bottom of bowl. Chill bowl and contents. Whip until soft peaks form. Fold in almonds. Spoon into shallow pan or crystal goblets. Freeze until firm. May be garnished with a bit of sweetened whipped cream, if desired. Makes 8 to 10 servings and is super easy to do. Remove from freezer 40 minutes before serving, depending on room temperature. Is best when partially frozen and flavor comes through.
Prepare fettuccine as directed on package. Drain and set aside. Gradually add skim milk to fat-free mayonnaise and garlic in a small saucepan. Heat thoroughly, stirring occasionally. Remove from heat; blend in Egg Beater. Toss with fettuccine until well coated. Add Parmesan cheese and mix well. Serves 8.
Combine hamburger, bacon and onion. Add beans and seasonings; mix well. Bake at 350° for 30 minutes. Serves 10.
Preheat oven to slow (325°). Grease 2 (9 x 5 x 3) loaf pans. Place 2/3 cup flour in medium size bowl. Add currants and toss well to coat; set aside. Sift together remaining flour and baking powder onto waxed paper. Beat together butter, sugar, lemon juice and vanilla in large bowl of electric mixer and beat until light and fluffy. Beat in eggs, one at a time. Add sifted dry ingredients alternately with milk in 3 or 4 additions, beginning and ending with dry ingredients, mixing after each addition only enough to just combine ingredients. Fold in currants and all the coating flour. Spoon batter into prepared pans, dividing equally. Smooth tops. Bake in preheated oven for 1 hour and 20 to 25 minutes or until loaves are lightly browned and springy to the touch and begin to pull away from the sides of the pans. Cool cakes in pans on rack 15 minutes. Carefully loosen cakes around edges with thin bladed spatula. Turn out on racks and cool right side up for 1 hour.
Cook shells according to package directions. Drain. Combine cheeses, egg, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons of cheese mixture. Spread a thin layer of sauce on bottom of pan. Place shells open side down. Cover with remaining sauce. Sprinkle with Parmesan cheese. Bake at 350° for 35 to 40 minutes.
Heat oil in a 3-quart saucepan on high. Add chicken and cook 4 to 5 minutes, stirring often. Remove the chicken with a slotted spoon, cover and keep warm. Add onions, beans and spices. Cook 2 minutes and stir in broth. Simmer for 30 minutes, stirring frequently. Stir in cooked chicken and simmer for 10 minutes. Garnish with Monterey Jack cheese and green onions. (Counts as 3 proteins, 2 breads, 1 fat and 5 optional calories.)
Drain all canned vegetables and rinse. Combine and toss to mix. Pour vinegar and sweetener or sugar over and mix well. Refrigerate 2 hours before serving.
Thaw and drain the spinach. Mix rest of ingredients. Add drained spinach and let stand in the refrigerator for 24 hours. Serve the dip in a hollowed out, 1 pound round loaf of hard bread. Use the portion of the middle of the loaf cut into bite size pieces to dip.
Pull off mushroom stems. Wipe with damp towel. Brush outside mushrooms with melted butter. In a bowl, combine cream cheese and bacon. Stuff in caps. Preheat oven to 370°. Bake 15 to 20 minutes in shallow pan or until caps are tender, stuffing light brown.
Combine the corn syrup, brown sugar and water. Boil 2 minutes. Add the maple flavor, vanilla extract and cinnamon. Pour in a bottle.
In skillet in hot margarine, cook garlic 2 minutes, stirring constantly. Stir in soup, milk and cheese. Heat to boiling. Add chicken. Cook over low heat 5 minutes, stirring often. Toss with fettucine. (Garnish if desired with cherry tomatoes and parsley.)
Mix with mixer and put into bowl. Keep refrigerated. Will keep several days and may be frozen if desired.
Cream butter and sugar until smooth. Add 1 egg at a time until mixed well. Sift flour with baking powder and salt. Add flour mixture alternately with milk. Beat well. Add vanilla. Pour half of batter into well-greased and floured tube pan. Mix brown sugar and cinnamon. Spread this mixture evenly over batter in pan. Pour rest of batter in pan. Bake 1 1/2 hours at 325°.
In a saucepan, combine onion and 1/4 cup water. Cook on medium heat until onion is tender. Add rice, 2 cups water and soy sauce. Stir well. Bring to a boil. Add remaining ingredients; stir well. Cover and simmer over low heat for about 15 minutes. Let rest in covered pan for 5 minutes before serving. Makes a good side dish to serve with vegetables.
Line bottom of greased oblong glass baking dish with layers of dried beef. Wrap each breast with bacon strips and secure with toothpick. Place breast in 2 rows of 4 each on top of beef. Mix together soup and sour cream and pour over chicken, spreading to completely cover. Bake, uncovered, for 3 hours at 250°.
Thaw fish, if frozen. In a large skillet, combine the water, onion slice, lemon juice, salt and pepper. Bring to boiling; reduce heat and add fish fillets and simmer 5 to 8 minutes or until fillets flake when tested. Meanwhile, in a saucepan, cook mushrooms, pepper, onions and garlic in oil until tender. Stir in chopped tomatoes and Worcestershire sauce; cook 2 minutes. Transfer vegetables to serving platter. With slotted spoon, remove fish from cooking liquid and place on vegetables.
Cut 1-inch thick slice from top of pineapple, leaving green leaves on top. Reserve top. With curved knife, cut out fruit from shell, leaving 1/2-inch wall. Cut fruit into cubes, removing any fibrous core.
Use deep skillet with lid. Place bacon grease in skillet. Let melt and add frozen green beans and onion. Let fry in skillet while you cut up the sausage in about 1/2-inch pieces. Add sausage. Scrub potatoes and quarter. Add to skillet. Cover. Let cook on medium-high 1 hour. Stir every 15 to 20 minutes to prevent burning. Great served with corn bread. Serves 5.
Combine cake mix and pumpkin. Stir until moistened. (Do not add any other ingredients.) Batter will be stiff. Spread batter into a greased 9 x 13-inch cake pan. Bake at 350° for 30 to 35 minutes. Serve as is or top with Cool Whip, powdered sugar or cream cheese frosting.