HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 13 x 9 x 2-inch pan. Preheat oven to 350°. Place rack 1/3 way up from bottom of oven. Beat the cream cheese and butter until smooth and creamy. Add vanilla, sugar and cornstarch. Beat in eggs, one at a time, on low speed. While beating, add cream and juice (batter will be thin). Pour into pan and place pan into larger pan. Pour hot water to depth of 1 inch in larger pan. Place pans in oven for 30 minutes. Rotate pans and increase temperature to 375° for 15 minutes, or until top is golden brown. Remove from oven; cool on rack. May invert onto dish, if desired.
Spread one side of ham with cream cheese. Place pickle on edge of each ham slice. Roll ham slice around pickle. Press edges together to seal. Cover and refrigerate for 1 hour. Cut each pickle into 6 slices.
Scald the milk. Put bread crumbs in large casserole; pour scalded milk over the crumbs. Let cool. Add rest of ingredients. Bake for 45 minutes at 350°, or until done. Test with a toothpick.
Mix ingredients and pour on meatballs (drain grease off meatballs if you have any).
Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and peppers. Fill won ton wrappers with 1 teaspoon mixture; wet corners of wrappers. Roll up and fold in corners. Deep fry at 350° until light brown.
Melt butter in Dutch oven or large saucepan. Add flour and stir until smooth over low heat. Add milk and heat to boiling, stirring constantly. After mixture boils and thickens, add peas and salmon. Cook until peas are done. Serve over rice, mashed potatoes, biscuits, toast or crackers. Salt and pepper to taste.
Fry bacon in small pieces, then add onion and pepper. After tender, add hamburger. When cooked, drain grease off. Then add tomato juice and tomato paste. Cook for 1 hour. Add mushrooms, Worcestershire sauce, salt and pepper to taste; simmer for at least another hour.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks one at a time, beating well after each. Blend in vanilla flavoring and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 (9-inch) layer pans lined with wax paper. Bake at 350° for 30 to 35 minutes. Cool. Frost tops only.
Cream together cream cheese and powdered sugar. Stir in peanut butter and milk. Fold in Cool Whip. Pour into ready made chocolate pie crust. Freeze until set.
Melt butter in a large saucepan. Stir in onions. Cook, covered on medium low heat for 8 to 10 minutes or until tender and golden, stirring constantly. Divide onions evenly among 6 (6 ounce) individual casserole or custard cups. Beat eggs until light. Stir in half and half, salt and pepper. Pour atop onions or place in 8 x 8 x 2-inch baking dish and pour mixture atop. Bake in 350° oven for 15 minutes or until mixture is set (allow 15 to 20 minutes for onions in baking dish). Sprinkle with cheese last 5 minutes of baking.
Mix butter, oil, eggs and sugars until creamy. Add remaining ingredients. Mix well. Drop by spoonful on greased baking sheet. Bake at 375° for 8 to 10 minutes.
Brown chicken in oil. Remove and make a roux by gradually adding flour to remaining oil. Cook, stirring constantly over low/medium heat until roux takes color of milk chocolate. Add ham, onion, green pepper, onion tops, parsley and garlic. Continue cooking for 10 minutes, stirring. Add 1/4 cup water, chicken pieces and all seasoning except file powder. Mix thoroughly. Keep heat low, add remaining water and bring to a boil, stirring gently. Simmer 45 minutes, or until chicken is tender. Remove chicken from bones, cut in small pieces and return to pot. Add shrimp, cook a few minutes. Add crabmeat, bring to a simmer. Let simmer die down, add file powder, stir and let stand in pot a few minutes. Serve over rice in bowls. Serves six or more.
Mix honey, soy sauce and chili sauce. Place pork chops in a greased 3-quart casserole dish. Pour mixture over chops. Bake at 350° for 1 hour.
Mix hamburger, onion, bread crumbs, eggs, salt, pepper with 1/2 cup catsup or tomatoes. Be sure to mix well. Place in casserole dish or small bread pan. Shape with rounded top. Put catsup on top of meat loaf. Cover with foil and cook in a 450° oven for 20 minutes. Then reduce temperature to 250° and cook 40 minutes or until done. Serves 4 to 6.
Brown meat; add seasoning mix and water. Simmer 5 minutes. In a 9-inch pie pan, form crust for pie with rolls. Sprinkle 1/2 of chips on bottom of crust. Spoon on meat; spread sour cream and cover with cheese. Sprinkle over the other 1/2 of chips. Bake at 350° for 20 to 25 minutes. Serve with chopped lettuce, tomatoes and taco sauce.
Sift dry ingredients together. Mix in oil and water. Blend in pumpkin and eggs. Fold in nuts. Bake in greased loaf pan for 1 1/2 hours at 325°.
Cream butter and sugar for 20 minutes or until light and fluffy. Add eggs one at a time, beating after each one. Add flour; mix well. Add lemon extract; blend well. Fold in 7-Up. Pour in greased and floured pound cake pan. Bake at 325° for 1 to 1 1/4 hours or until done.
Soak peaches in sugar for 1 hour. Add orange juice, pulp and cherries. Cook for 1 hour. Seal while hot.
Place slice of beef on breast and roll up. Wrap with slice of bacon. Use toothpick to hold. Arrange in flat baking dish. Mix soup and sour cream. Pour over chicken. Bake at 275° for 3 hours. Serves 8 people.
Prepare rice and broccoli according to package directions. Mix rice and Cheez Whiz in a 2 1/2-quart casserole dish. Stir in broccoli, cook in a preheated 325° oven for 15 to 20 minutes or until hot throughout.
Combine apple, 1/2 cup brown sugar and lemon juice; toss lightly. Place mixture in a square baking dish.
Pepper, but do not salt, chicken breasts. Wrap 1/2 slice of bacon around each chicken breast which has been formed into a small ball. Place each ball on dried beef in bottom of baking dish. Cover with mixture of chicken soup, sour cream and cream cheese. Cover lightly with foil. Place in 275° oven for 3 hours. Serve on bed of rice. I double or triple this recipe and freeze in smaller baking dishes. May be heated in microwave and served on short notice.
*Pack pumpkin or squash tight and try to get as much water out of it as you can.
Combine all ingredients in jar with tight lid. Shake well to blend. Pour over roast. Cover and refrigerate several hours or overnight. Oven bake or grill, basting with marinade.
Combine sugar, milk, margarine and cocoa in a saucepan. Bring to a boil. Boil for one minute. Remove from heat. Stir in other ingredients and drop onto waxed paper.
Preheat oven to 300°. In bowl, blend cream cheese until creamy. Add sweet and condensed milk, blend until creamy. Add in eggs and vanilla, blend thoroughly. Pour contents into ready-pie crust. Bake for around 45 to 55 minutes or until golden brown. Garnish with your favorite toppings such as cherries, strawberries or blueberries. Serves 8 to 10 slices.
Soak and sort beans overnight. Drain and add fresh water to cover. Bring to a boil and cook 1 to 1 1/2 hours on stove. Mix next 7 ingredients together and add to beans while they are cooking. Add cut up bacon and chopped onion and continue cooking until beans are tender. Bake in 325° oven for 6 hours or until liquid is gone. Freezes well.
Put sugar over blueberries and set aside. Mix lemon juice and condensed milk together and set aside. Mix together Cool Whip, berries and pecans. Fold in milk mixture. Pour in graham cracker crust and chill.
Combine ingredients and moisten with mayonnaise and pineapple juice. Salt and pepper to taste. Serve on lettuce leaf.
Mix all ingredients well. If batter is too thick, add a little water. Fry in hot shortening. Drain on paper towels. Enjoy with any meal.
Mix together and bake, uncovered, at 375° for one hour. Serve over brown rice or for variation, serve over white rice, noodles, baked potatoes, wild rice, etc.
Prepare navy beans according to package directions. Continue to cook beans. Add the diced bacon. If counting fat, cook bacon in microwave, discard bacon drippings and dice bacon. If bacon taste is desired, dice uncooked bacon and add to cooking beans. Add tomato soup, sauce, diced tomatoes and 2 cans of water. Additional water may be added while cooking. Add a dash of basil, pepper and oregano. Simmer soup 2 to 3 hours. Soup will thicken with cooking. For thinner soup, add water.
Let margarine soften in a large bowl. Add powdered sugar, vanilla, peanut butter and rice crispies. Mix thoroughly by hand. Make small walnut-sized balls. Put bowl in fridge and chill for 1 1/2 hours.
Mix and pat in 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool, then crumble.
Fry hamburger until brown. While frying, add chopped onion and green pepper. Drain fat from hamburger. Add tomato paste and tomato sauce. Stir to mix. Salt and pepper to taste.
In a large bowl, mix 4 cups flour with the baking powder, soda, salt, sugar and caraway seed. Add raisins and mix with fingers to separate them. Add milk and mix with a fork until mixture forms a dough. Sprinkle about 1/4 cup more flour on a board or counter. Turn out dough and knead for about 5 minutes, working in the flour from the board and forming the dough into a smooth rond loaf. If sticky, add more flour.
Combine sugar and butter. Stir in eggs. Add soda to buttermilk; add alternately with dry ingredients. Add orange slices, coconut, dates, pecans and orange peel. Mix well. Turn mixture into greased 10-inch tube pan. Bake for 2 hours in a 300° oven.
Chop green onion, bell pepper and parsley; slice cooked potatoes. Toss with mayonnaise. Use more mayonnaise if needed.
Put all ingredients in a casserole dish and cover with Cheddar cheese soup. Bake at 30 minutes at 400°. Serve with rice. Serves 4.
Put soup mix over meat. Cover with foil. Bake in 350° oven for 2-3 hours. Should be fork tender and very juicy. Slice thin at angle.
Clean codfish well. Boil and drain. Clean again. (Get rid of all salt.) Boil again until tender. Boil potatoes (firm). Cool. In frying pan, add remaining ingredients and stir regularly on medium heat. Add codfish and potatoes.
Mix the cream cheese, mayonnaise and Ranch dressing until smooth. Spread the cream cheese mixture thinly over tortillas. Layer meat, tomatoes and lettuce. Roll tightly; cut in slices. Chill until ready to use.
1st Layer (Crust): Mix 1 cup pecans, 1 1/4 cups flour and 1 1/2 cups melted margarine together. Spread in sheet cake pan. Cook 10 minutes at 300°. Cool completely.
Use a 30 cup or more automatic coffee maker. Place first 3 ingredients in the pot. Place sugar, and spices in basket. Plug in and perk. Serve hot. Remainder may be stored in refrigerator and reheated.
Mix milk and pudding. Add Cool Whip to mix. Line a 9 x 13-inch pan with a layer of crackers (whole). Pour pudding mix over them, then put another layer of crackers on top. Melt chocolate, butter, 4 tablespoons milk, powdered sugar and vanilla. After mixing, while still warm, carefully pour over top of crackers and smooth out. Chill for 8 hours before serving.
Heat oven to 450°. Mix chicken, soup, mushrooms and pimentos. Divide among six 6-ounce custard cups. Place on cookie sheet.
Drain, squeeze and chop sauerkraut. Cut up corned beef and cheese. Add Thousand Island dressing to first 3 ingredients; mix well. Put in crock-pot and cook on low for 2 hours. Spread on crackers or party rye bread.
Mix shortening and butter with 1/2 cup powdered sugar. Add 2 1/2 cups more powdered sugar and crushed pineapple.
Double recipe for an 8 x 13-inch pan. Put chicken in bottom of pan. Mix the sour cream and soup together; spread over chicken. Cover with crackers. Pour over melted margarine; sprinkle with poppy seed. Bake for 30 minutes at 350°. Serve over rice.
Peel, pit and dice avocados. Combine with remaining ingredients. Blend in electric blender until light and fluffy. Chill. Serve on lettuce leaves as a salad, as a dip or sauce for some vegetables. Serves 8 to 10.
Brown meat and onions. Add soups, taco sauce and Ro-Tel tomatoes. Layer meat and then Tostitos, ending with cheese. Bake until cheese bubbles.
Put all in bowl and mix with electric mixer for 4 minutes. Put into 3 small loaf pans (greased and floured). Bake 35 to 45 minutes at 350°.
Brown and drain sausage and ground beef. In a crock-pot, melt cheese with Ro-Tel. Add meat. Serve with tortilla chips.
Wash zucchini; cook in boiling salt water 5 minutes. Cut squash in half lengthwise. Scoop out seed, discard. Sprinkle inside with salt and pepper. Melt butter, add meat, celery and onions; cook, stirring until brown. Add sauce and bread crumbs, mix well. Spoon mixture into cavity or squash; place in shallow baking dish. Sprinkle with cheese. Bake uncovered at 375° for 30 minutes.
Beat jelly with fork until smooth. Add remaining ingredients. Beat again until smooth. Makes 3/4 cup.
Press dough into pizza pan. Bake at 375° for 12 minutes. Cool completely. Add cream cheese, sugar and vanilla which has been mixed together and spread over dough. Arrange fruit on cheese mixture. Mix marmalade and water and put over fruit.
Cream butter. Gradually blend sugar, flour and cocoa. Combine beaten eggs and milk; stir into first mixture. Cook in top of a double boiler until thick and smooth, stirring frequently. Add vanilla. Pour into baked pastry shell and cool. Cover with whipped cream and put in refrigerator. Ready to serve.
Mix stuffing mix with enough butter to make moist. Mix broth and remaining butter with stuffing mixture. Blend soups together with milk. Place 1/2 of dressing mixture in bottom of 10-inch casserole dish. Put chicken over stuffing. Pour soup mixture over chicken. Put rest of stuffing on top. Bake 45 minutes at 350°.
Mix concentrate, cornstarch and cinnamon together and simmer until thick. Add in apples to coat. Pour into pie shell and cover with crust. Bake at 350° for 35 to 45 minutes or until done.
Mix eggs and sugar. Add milk; blend in oleo. Add flour, vanilla and nutmeg. Make a stiff dough. Roll out on floured board; cut with cookie cutter. Grease cookie sheet with oleo. Bake at 325° about 10 minutes.
Brown meat; add garlic, basil, salt, tomatoes and tomato paste. Simmer uncovered for 30 minutes. Cook noodles and rinse. Combine remaining ingredients except Mozzarella cheese. Place half of the noodles, cheese mixture, Mozzarella cheese and meat sauce in 9 x 13-inch pan. Repeat, using remaining ingredients. Bake for 30 minutes at 375°. Serves 8 to 10.
Combine butter, sugar and evaporated milk. Bring to a full boil and cook 10 minutes. Then stir in vanilla, coconut and nuts. Frosting thickens as it cools.
Take juice from all three cans of fruit and add enough water to make 1 1/2 cups. Cook juice with pudding. Cool completely, then add drained fruit and refrigerate.
In Dutch oven heat oil, add onions and garlic, saute until tender, 5 minutes, stirring occasionally. Add ground beef and cook until browned. Spoon off fat. Add tomatoes, paste, chilies and seasoning. Simmer, covered, over low heat, stirring occasionally for about 2 hours. Add drained beans to chili. Cook until heated through.
Prepare lettuce as for any tossed salad. Drain and wash chilled beans; add to lettuce. Add tomatoes, onion and cheese. Add dressing 30 minutes before serving. Crushed Fritos are added and mixed well immediately before serving, not earlier. Serves 12.
Brown sausage and drain well. Drain kraut well. Let cream cheese soften. Mix all sausage, kraut and cream cheese by hand. Let chill in fridge for a couple of hours. Form into balls. Dip balls into beaten egg, then roll in bread crumbs and parsley. Bake 10 minutes at 350°.
Butter a 13 x 9-inch pan. Mix coconut and nuts and pour into pan. Mix cake mix according to directions, using milk instead of water. Pour on top of coconut and nuts. Melt margarine and cream cheese. Add 1 box confectioners sugar and mix well. Pour this on top of cake mix. Bake at 350° for 35 to 40 minutes.
Add the 2 1/2 cups boiling water to jello. Put in freezer for about 10 minutes or until jello thickens a little. Fold whip cream and strawberries in jello, alternating a little bit at a time until mixed well. Tear cake into bite size pieces. Put half of angel food cake in bottom of an 8 x 13-inch pan. Pour half of mixture over cake. Layer the other half of cake and pour remaining mixture over top. Let set in refrigerator for about 2 hours before serving.
Pour the first 3 ingredients into a pan; stirring constantly, heat them until the mixture thickens. Cool. Divide the mixture into 3 separate bowls. Add one color of food coloring to each container and mix. Spoon the colors into 1 resealable plastic bag. Seal it and tape it closed for additional security.
Melt margarine. Pour over potatoes. Use mixer. Beat well. Add eggs, milk, sugar and vanilla. Beat until creamy. Sprinkle top with cinnamon, if desired. Bake 40 minutes at 350°. Makes 2 big pies.
Stir ingredients together until moistened and press firmly in bottom of 9 x 13-inch pan.
Press crushed cookies and butter into 9 x 13-inch pan. Cream the cheese. Add pudding. Spread over crushed cookies. Top with Cool Whip. Crush the 12 cookies and sprinkle over top. Chill for several hours.
Mix flour, salt and pepper. Pound into steak. Brown meat and onion in hot fat. Add tomatoes. Cover and cook over low heat or bake in oven at 350° until tender, about 1 1/2 hours. Serves 6.
Put chicken into large pot of water. Cut vegetables to desired size; add to soup. Cook on low heat for 5 to 6 hours. About 1 hour before serving, remove chicken, debone and take off skin, then put meat back into pot. Then add tomato sauce and barley. About 20 minutes before serving, add noodles.
Combine all ingredients. Microwave on High for 5 to 7 minutes or until veggies are crisp and tender.
Preheat oven to 400°. Whisk butter, soup, sour cream and place half of mixture over half of the potatoes in a 9 x 13 x 2-inch baking dish. Sprinkle with 1 cup of cheese. Add the remaining potatoes, spread with the soup mixture; sprinkle with the cheese. Bake for 50 minutes. Cover if top gets too brown.
Preheat oven to 400°. Spray 8 x 8 x 2-inch baking pan with nonstick cooking spray and set aside.
Brown pork chops. Remove from pan	and add 2 cups water, bouillon cubes and 1 cup rice. Replace pork chops in pan and add slices of onion, bell pepper and tomatoes. Cook at 350° for 30 minutes.
Heat the milk, sugar and salt in a double boiler. Beat the egg yolks slightly, and slowly add some of the heated milk. Pour back into the double boiler, and stir constantly until the custard coats the spoon. Remove at once from the fire. Place the pan in a bowl of cold water, and stir the custard occasionally as it cools. Add the vanilla. Grease a baking dish, layer cookies and bananas. Pour custard over each layer.
Mix thawed hash browns, melted butter, salt, green pepper, chopped onion, cream of chicken soup and grated cheese. Mix all together well; pour into a 9 x 13-inch pan.
Soften gelatin in 1/2 cup broth. Melt remaining broth; add gelatin and stir until gelatin dissolves. Add chicken, salt and pepper. Cook until begins to thicken. Fold in remaining ingredients. Pour into 2-quart mold or loaf pan. Chill several hours; slice, serve on lettuce and top with tomato slices and green pepper rings.
Cream butter or margarine and sugar. Add eggs. Mix well. Add flour, salt, baking soda and cinnamon and mix well. Add apples and nuts. Bake 55 to 60 minutes at 350° in a greased 9 x 13-inch pan. Best served warm with Cool Whip or whipped cream
Make incision on dark side of flounder. Remove backbone by carving from center to each side. With 2 sides slightly separated, remove all remaining bones.
Combine first 3 ingredients. Mix well; chill. To serve, combine chilled mixture and ginger ale in a bowl. Garnish with fruit slices. Yields 2 gallons
Put water, soup mix and bouillon cubes in a 4-quart saucepan. Bring to a boil. Cover and simmer on low heat. Add rest of ingredients into soup, except beef and garlic. Mix beef with garlic. Push heaping tablespoonfuls of beef mixture into hot soup. Simmer until meat balls are no longer pink.
Prepare pasta according to package. Drain. Heat oil; add garlic and cook 1 minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta to skillet. Toss well. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately. Serves 8.
Mix all ingredients, drop by teaspoon. Bake 375° for 10 to 12 minutes.
In a 3-quart saucepan, brown the meat, half at a time, in hot oil. In the same saucepan, combine the meat, carrot, onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire sauce and salt. Cover and cook over low heat until the meat is tender (about 1 1/2 hours). Blend 1 tablespoon cold water with the cornstarch. Add to the stew. Cook and stir until thickened and bubbly. Serve the stew over the noodles, sprinkled with poppy seed. Makes 4 to 6 servings.
Take sausage out of casing. Brown ground beef and sausage together. Add tomato sauce and seasonings. Let simmer for 45 minutes. Add paste, simmer about 5 more minutes. Cook noodles according to package directions. Layer noodles, sauce, cottage cheese, Mozzarella cheese and Ricotta cheese in greased pan. Place in 350° oven until top cheese melts and bubbly.
Preheat oven to 400°. Spread the nuts on a piece of foil or baking dish and toast in the oven until golden brown (about 4 minutes). Set aside and cool. Gently pound each chicken breast between two pieces of waxed paper until evenly flattened, about 1/4-inch thick. Season with salt and pepper.
Combine water, tea bags, sugar and peppermint. Bring to boil. Turn off and let set 2 hours. Squeeze lemons and oranges into a 4-quart pitcher. After tea sets, take out peppermint and pour into pitcher. Add 6 cups cold water. Stir well. Pour over glass of ice (is the best).
Salt and pepper steaks. Dip in buttermilk, then into flour. Fry in hot Crisco shortening until brown. Remove steaks from shortening. Add 1/2 flour, salt and pepper. Stir until smooth, then add 2 cups water to make a gravy. Return steaks into gravy and cook about 1 1/2 hours on low heat until tender; turn often.
In a large skillet, brown 1 pound ground beef or turkey. Add cans of tomato sauce. Add next three ingredients. Mix well. Let simmer for 15 minutes. Serve over warm hamburger buns. Serves 6.
Combine soups, broth, chilies and onions. In a 9 x 13-inch pan, layer first the tortillas (torn in large strips), chicken, sauce mixture and cheese. Layer twice. Bake in a 350° oven for 30 to 45 minutes or until bubbly. Serve with side dishes of picante sauce and/or sour cream.
In a large mixing bowl, blend ingredients and mix with electric mixer on high speed for 3 to 4 minutes. Place in freezer. Freeze according to freezer instructions.
In a 3-qt. slow cooker, combine the sausages. In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice. Pour over sausage mixture; stir to coat. Cover and cook on high for 2-1/2 to 3 hours or until heated through. Stir in pineapple. Serve with toothpicks. Serves 12 to 14.
Drain pineapple juice and mandarin orange juice into saucepan and heat. When hot (do not boil) add box of vanilla pudding and pie filling. Mix well and cook until thickened. Set aside to cool and then stir in the pineapple tidbits and mandarin oranges. Refrigerate.
Beat cream cheese until light and fluffy. Add milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into pie crust and chill until firm. Top with pie filling before serving.
Mix all ingredients, except apricot preserves. Pat in about 2/3 of mixture into a 9 x 13-inch pan. Spread apricot preserves over top of mixture. Put the remainder of mixture on top of apricot preserves. Bake at 350° for 30 minutes.
Cook zucchini and onion in butter until tender (estimated 10 minutes). Stir in parsley and seasonings. Blend eggs and cheese in a large bowl. Stir in zucchini mixture. Separate rolls into 8 triangles. Press onto bottom and sides of 8 x 12 baking dish to form a crust. Spread mustard all over crust. Pour zucchini mixture into crust. Bake at 375° for 20 minutes (until knife inserted in center comes out clean). Let cool 10 minutes. Cut into wedges to serve.
Beat eggs until creamy. Add everything, except chilies, to eggs. Add chilies last.