HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream jello, cream cheese and sugar. Add strawberries, bananas and pineapple. Then add Cool Whip. Salad can be refrigerated in bowl or frozen in 8 x 8-inch pan.
Fry pork chops. Drain. Put in a crock-pot. Add ketchup, barbecue sauce, brown sugar and vinegar. Cook 4 hours. Pork will fall off of the bone it is so tender.
Put soup meat in cold water to boil. Put in beef bouillon. Let melt in water, then simmer tomatoes and tomato soup; cook until meat feels done. Last thing you do is shut off soup and pour 1/2 lite cream and mix. Cook rice when planning to eat and serve separately. Do not put rice in pot. Use your imagination.
Mix cake mix, eggs, sugar and buttermilk together. Pour into 9 x 13 inch pan. Mix together: brown sugar, pecans and cinnamon. Pour over batter and swirl it through with a knife until sugar is dissolved. Bake at 300 degrees for 45 minutes or until golden brown.
Chill condensed milk. Bring to a boil on low heat while stirring for 1 minute the pineapple, Jello and sugar. Set aside to cool about 10 to 15 minutes. Whip milk in a large bowl and then add the boiled mixture. Pour into vanilla wafer or graham cracker crust. Refrigerate. Makes 2 pies.
Mix Velveeta and cream cheese with hands until well blended. Add dash of garlic powder. Mold in a ball, set in refrigerator until chilled. Roll in chopped pecans and chives, refrigerate until ready to use. Best taste if you make it the night before and refrigerate.
Heat oven to 450°. In nonstick skillet over medium heat, cook mushrooms and pepper 3 minutes or until soft. In bowl, stir together next 8 ingredients. Spread evenly in 13 x 9-inch baking dish and top with shredded cheese. Bake 10 minutes or until cheese melts and mixture is heated through. Makes 6 servings.
Cook ground beef and onions. Drain. Add taco sauce and cream of mushroom soup. Cook a few minutes. Place in casserole dish. Layer beef, Doritos and cheese. Repeat, ending with cheese. Bake at 350° for 25 to 30 minutes until Doritos are golden brown.
Mix all, except butter and cornflakes. Place in buttered casserole dish. Mix cornflakes with melted butter. Spread on top and bake 45 minutes at 350°. Serves 10 to 12.
Thoroughly cream shortening and sugars. Add eggs, water and vanilla. Beat well. Add flour and soda. Finally add chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 minutes.
Melt in microwave the margarine, chocolate bits and peanut butter. In a flat pan, pour in box of Crispix. Pour mixture over it and toss well. Take a large plastic bag and put 1/2 box of powdered sugar in bag. Pour Crispix in bag and pour other 1/2 box of powdered sugar on top. Tie bag shut and roll around about 10 minutes.
Salt, pepper and place tenderizer on a whole hindquarter (this will work as well with roast, neck, etc.). Make a paste with hot water and onion soup mix. Paint it over the quarter. Sprinkle Worcestershire sauce over the entire quarter. Place 1 cup of water in a large pan that can be covered. Place quarter in pan and cover. Place in 250° oven for approximately 12 hours. Cut in bite-size pieces and serve with barbecue sauce.
Sift flour, baking powder, soda and salt together. Stir in nuts. Beat egg. Add sugar and beat until light and creamy. Stir vinegar into Carnation. Add Carnation, banana and butter to egg mixture. Stir liquid ingredients into flour mixture until dry ingredients are moistened. Pour into buttered loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch). Bake in moderate oven (350°) about 1 hour. Allow 1 hour. Allow to cool and store about 24 hours before slicing.
Heat sour cream to lukewarm in large saucepan. Stir in next four ingredients until well blended. Add egg, then yeast until dissolved. Mix in flour, knead lightly on floured board and form into smooth ball. Cover with damp cloth and let stand 10 minutes. Roll 1/4-inch thick rectangle. Spread with soft butter and 1/3 cup packed brown sugar and cinnamon. Roll up. Cut into 12 slices. Place in greased pan and let rise. Bake at 350° for 20 minutes.
Cook fettuccine noodles as per instructions. Strain and toss in olive oil. Keep at low heat. In blender, combine basil with stock, garlic and nuts and blend until pureed. Pour this over hot noodles and toss. Serve with grated Parmesan cheese. For a heavier meal, add half and half to pesto and noodles. Toss, then add grated Asiago cheese and toss well. Keep on low heat. You may also add tuna or crab. Toss and serve. Serves 4.
Place a thick layer of sliced apples in bottom of buttered baking dish. Sprinkle with sugar and cinnamon to suit your taste with dots of butter. Mix sugar, flour, salt and baking powder. Add beaten egg to dry mixture until crumbly. Sprinkle on top of sliced apples and bake at 350° until brown and apples are tender. Serve with whipped topping.
Add oil to cooked rice. Mix well to coat completely. Add all the other ingredients, then put in large frying pan under low heat. Cook until thoroughly heated. Add the soy sauce and stir well. Serves 3 to 4.
Toss cracker crumbs in melted butter. Combine the remaining ingredients in a 2-quart casserole and top with the butter crackers. Bake at 350° for 45 minutes.
Mix flour, softened margarine and pecans. Spread in a 9 x 13-inch pan and bake at 350° for 10 to 15 minutes. Let cool.
Peel and slice carrots. Cook, covered, in a small amount of water over medium heat until tender. Drain. In a medium size skillet, melt butter over medium-high heat. Saute onions in butter until tender. Stir in flour, salt, pepper and sugar; cook for 1 minute. Gradually add milk, stirring constantly until mixture thickens and starts to boil. Pour over cooked carrots and stir to coat. Makes 4 to 6 servings.
Scrub potatoes; prick with fork. Bake at 400° for 45 minutes to 1 hour or until done. Let potatoes cool to touch. Cut potatoes in half lengthwise and carefully scoop out potato pulp, leaving 1/4-inch thick shells. Reserve pulp for another use. Cut each potato shell lengthwise into 2 equal strips. Cut strips in half crosswise. Place potato skins, skin side down in a 15 x 10 x 1-inch jelly-roll pan. Brush potato skins lightly with melted margarine. Combine Parmesan cheese and remaining ingredients in a small bowl; sprinkle mixture over potato skins. Bake at 450° for 20 minutes or until crisp. Yields 56 appetizers. Contains 13 calories.
Mix ingredients and shape into balls. Place on cookie sheet. Press balls flat with a fork dipped in flour. Bake for 10 minutes in 350° oven. Makes about 1 dozen.
In large bowl of mixer, combine 2 cups flour, yeast, sugar and salt. Heat water to 120° to 130°. Add to flour. Beat with regular beater until smooth for 3 minutes. Stir in more flour (6 cups). Put bread hook on the mixer and knead for 12 to 15 minutes. Remove the hook, cover and let rest for 40 minutes. Divide the dough into 2 equal parts. On a floured breadboard roll out with your hand each part into a 12 x 15-inch long loaf as done for French bread. Lightly grease a cookie sheet. Sprinkle with cornmeal and place on it both loaves of bread. Brush each loaf with water. Using a sharp knife make 4 diagonal cuts across each loaf. Place in a cold oven and let rest 20 minutes. Turn on the oven to 400° and bake for 40 to 45 minutes. When done, remove from oven and place on cooling racks.
In a casserole alternate layers of shredded cabbage (from medium size head). Combine ground meat with rice, partly cooked (1/2 pound rice or more, partly cooked). Salt and pepper to taste, use egg in the meat and rice mixture. Mix well together meat, rice and egg. Then put a layer of cabbage, a layer of rice and meat and continue until you use up rice and meat mixture and cabbage. End with a layer of cabbage. Then mix tomato soup with 1/2 can water and pour over the cabbage and rice mixture. Bake in 300° oven until done. Serves 4 to 6 people.
Pull biscuits apart into 4 sections. Roll into a finger, then into butter, then into Parmesan cheese. Bake at 350° until brown.
Mix cornmeal, flour and all ingredients together. Cut up onion and hot pepper; add to mixture the sausage (uncooked), eggs and milk. Bake in oven in skillet or bread pan, well-greased and floured on bottom, at 350°.
Mix oil, dressing mix, garlic powder, lemon pepper, dill weed real well. Pour over crackers, mix until coated. Pour crackers onto cookie sheet. Put into oven at 275° for 12 to 15 minutes. Stir a couple of times.
Combine all ingredients, except corn flakes. Pour into casserole dish; dot with butter (1/2 to 1 stick) and crushed corn flakes. Bake for 30 minutes at 350°.
Mix together mayonnaise, milk, eggs and cornstarch until smooth. Stir in ham, cheese, onion and pepper. Pour in pie shell and bake at 350° for 40 minutes.
Mix Jell-O with 2 cups boiling water. Add 1 cup cold water. Stir cranberry sauce and pie filling into Jell-O. Pour into a bowl or 9 x 13-inch glass pan. Refrigerate overnight.
Cream the oleo. Add sugar substitute, vanilla and egg; mix well. Sift the flour with spices, salt and soda. Mix dry ingredients alternately with applesauce. Bake 40 minutes at 350°.
Mix broccoli with other ingredients, except onion rings. Pour into greased square baking dish; top with onion rings. Bake for 30 minutes at 350°.
Peel, core and slice apples into a greased baking dish. Sprinkle with cinnamon, nutmeg, lemon juice and water. Mix sugar, flour and butter until it looks like crumbs. Pat on top of apples. Bake at 350° for 1 hour. Serve with whipped cream or ice cream.
Cook brown sugar and corn syrup slowly for 5 minutes, stirring constantly. Remove from heat. Beat eggs. When syrup cools, add mixture to eggs, stirring all the time. Add butter, salt and nuts. Pour into unbaked shell. Bake 30 to 40 minutes at 425° or until knife inserted in center comes out clean.
In large skillet, cook bacon until crisp and set aside to drain. Reserve 2 tablespoons drippings in pan. Saute onion and cabbage in drippings until tender, stirring often. Add salt, paprika and sour cream and stir well. Heat through, but do not boil. Crumble 1 slice bacon over each serving. Serves 6.
Mix sugar and salt. Stir in milk or water and vanilla. Tint as desired and frost sugar cookies. Decorate with M&M's.
Saute onions and celery in skillet with 2 Tbsp. olive oil until limp. Place in large pot which is half full of water. Bring to a boil and add frozen limas, spices, bouillon cubes and soup mix. Add more oil to skillet and pan fry steak cubes until browned and film forms on bottom of skillet. Add steak to soup pot. Pour cooking sherry in skillet to deglaze pan and add one package of mushroom gravy mix. Cook gravy one minute and add to soup pot. When green limas are almost cooked (about 25-30 minutes after adding) place other beans in pot and cook for 20-25 minutes more.
Cream eggs and shortening. Combine flour, cocoa, soda and salt. Drop onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Will be soft.
Cream together butter and sugar. Beat in eggs, one at a time. Stir in pineapple and bread. Place in greased pan and bake at 350° for 1 hour.
Slice chicken breasts into thin slices. Mix sauce ingredients together and spread 1/2 with chicken slices onto soft tortillas. Fold tortillas and place in baking dish. Spread remaining sauce on tortillas. Sprinkle 1 cup Cheddar cheese over top of tortillas. Bake at 350° for 25 minutes.
Preheat oven to 350°. Melt 1 stick of butter in a 9 x 13-inch pan. Add coconut and pecans. Mix box of cake mix according to directions on the box and pour over first layer. Mix cream cheese, 1 stick of softened butter and powdered sugar and pour over second layer. Do not let it touch sides of pan. Bake for 50 minutes and enjoy!
Cook rice according to directions. Cook sausage and onion together and drain. Add rice, water chestnuts and sausage with 1/2 cup water and mix well. Bake at 350° for 30 minutes.
Mix together first 4 ingredients until well blended. Add 7-Up last. Spray 3 cake pans with Pam (bottom and sides). Heat pans in oven just until warm. Put cake mixture in pans. Bake in a 350° oven for 15 to 20 minutes. Cool cake.
Toast bread on one side under broiler. Place cheese on untoasted side of bread. Cover with tomato sauce and sprinkle with oregano and Parmesan cheese. Broil until lightly browned. Makes 6 servings.
In a 1 1/2-quart baking dish, layer the first four ingredients. Lay stick of butter on top. Bake at 350° for 45 minutes, uncovered. Remove from oven and stir; bake an additional 15 minutes. Serves 8.
Poach steak in wine on medium heat in skillet for 5 to 10 minutes. Drain and save wine. Arrange steak in baking dish; add seasonings. Saute mushrooms and onions in 2 tablespoons butter; pour over steak. Melt 4 tablespoons butter; add sour cream, reserved wine and flour. Mix well. Pour over steak. Sprinkle with bread crumbs and Parmesan cheese. Bake for 30 minutes at 350°.
Cream margarine, flour, sugar and coconut together. Bake in oven at 300° for 25 minutes, stirring dark edges to center, turning over. Cool. Take 2/3 mixture and spread in 13 x 9 x 2-inch pan.
In medium saucepan, combine sugar, corn syrup and 1/2 cup of water. Cook over medium heat, without stirring, until candy thermometer registers 300° or until small amount of mixture forms hard brittle threads when dropped into cold water. Remove from heat. Cool mixture slightly. Add food coloring and flavoring, blending well. Place 24 small wooden skewers 4 inches apart on lightly oiled cookie sheets. Drop candy mixture from tip of tablespoon over skewers to form 2 to 3-inch circles. When lollipops have hardened, place on wax paper. Cool completely. Store in cool, dry place. Makes 24 lollipops.
In first bowl, mix first 4 ingredients. In second bowl, mix lemon juice and vinegar. Combine the two bowls and use on chicken or any barbecued meats.
Mix hamburger, cracker crumbs, sausage, milk, eggs, onions, salt and pepper. Form into meat balls. Bake at 350° for 15 minutes. Turn them over and bake 15 minutes on other side. Heat chili sauce and grape jelly until jelly melts. Put meat balls and sauce into slow cooker or fondue pot; keep warm. Ready to serve.
Mix by hand. Bake at 350° for 35 to 40 minutes in 9 x 13 pan. Ice with cream cheese.
Make a pocket in each steak, quite deep. Season oysters; salt, pepper, parsley and your choice, i.e., Italian parsley, basil, touch of thyme or sage. Sew up pockets. Roast in a hot 400° oven for 30 minutes for very rare, longer for more done. Check. Slice to serve. Serves 4.
Mix first 6 ingredients well. Add frozen strawberries and mix. Pour into greased and floured pans or Bundt pan. Bake at 350° for 35 to 45 minutes.
Mix first 3 ingredients, shredding crabmeat. Separate wraps; place 1 teaspoon of mixture on each wrap and fold like a wonton. Fry until brown in oil.
Cream the butter and sugar until fluffy. Add eggs, one at a time. Beat 1 minute after each. Sift dry ingredients and add alternately with sour cream. Add lemon and vanilla. Chill dough several hours. Roll out on floured surface to desired thickness and cut out. Bake at 375° for 8 to 10 minutes.
Sift the flour and sugar. Mix all ingredients. Pour into small, fluted pan. Spread some melted butter on top, then generously sprinkle with sugar and cinnamon.
Mix all ingredients except peaches. When it is creamy, add peaches. Pour into baking dish, then sprinkle on top with 1 teaspoon of sugar and cinnamon. Place into preheated oven at 350°. Bake for approximately 40 minutes or until done.
Rinse peas in hot water; drain. Combine vegetables and bacon with sour cream. Mix ranch dressing, mustard, and garlic; pour over salad mixture and toss gently. Chill. Just before serving, add nuts.
In a large saucepan, melt the butter over low heat but do not allow to brown. Whisk in the condensed milk, vanilla and salt. Then add the confectioners sugar, coconut and pecans. Mix quickly; you will have to use your hands. Coat a 9 x 13-inch baking pan with vegetable spray. Transfer the candy mixture to the pan and pat it in place firmly, using the palm of your hand to smooth the surface evenly. Cover and store in the coldest part of your refrigerator overnight.
Cook milk, butter and sugar for 5 minutes over low heat. Remove from heat, add other ingredients. Have Kisses and Marshmallow Creme ready. Add vanilla and stir in Marshmallow Creme and Kisses. Stir in nuts.
Mix the melted margarine with brown sugar, flour, oats, salt and baking powder. Grease a 13 x 9-inch pan and press 2/3 of the crumb mixture into pan. Set aside.
Slice large, peeled onions about 1/2 inch thick. Separate into rings. Soak rings about 15 minutes or longer in milk; drain slightly. Beat egg and 1/2 cup fresh milk. Roll rings in flour, then egg mixture and bread crumbs. Gently shake and remove surplus crumbs. Fry until golden brown in 365° oil, approximately 3 minutes. Drain on paper towels.
Mix ingredients, except ginger ale and let set in refrigerator overnight. Mix in the ginger ale when you are ready to serve (or if you do not want the carbonization taste, mix all ingredients and let it set overnight before serving).
Put eggs, zucchini, oil and cinnamon in blender. Add rest of ingredients and beat with mixer. Bake in 3 bread pans. Before putting in oven, sprinkle with sugar and cinnamon mixture on top.
Cook sugar, flour, eggs and milk which have been mixed until they boil. Strain through colander into freezer can. Add vanilla to taste, salt and Pet milk. Fill can up with milk. Place in refrigerator until cool and freeze. You can use fruit or chocolate to basic recipe. You can use 2% milk to make.
Brown meat, garlic and onion; add tomato sauce, chili powder, salt and pepper to taste. Heat a 9 x 13-inch pan. Line with 6 tortillas. Spread meat on top. Cover with 6 tortillas. Top with soup and milk then cover with grated cheese. Bake at 350° for 25 minutes.
Beat together sugar, peanut butter and margarine until light and fluffy. Blend in water, egg and vanilla. Add combined dry ingredients. Mix well. Chill dough about 1 hour.
Brown ground beef and onions; drain. In a large pot, add all other ingredients plus ground beef and onion. Simmer 30 minutes. Easy and good.
Beat eggs until frothy (about 1 minute). Add milk and mustard, set aside. Combine flour, baking powder and salt. Add to egg mixture and stir until thoroughly mixed. Fold in crabmeat. Add cheese cubes. Bake in uncovered 9 X 5 X 3 loaf pan at 350 degrees for 55-60 minutes.	Test with toothpick for doneness. Cool for 10-15 minutes. Slice and top with salsa.	Slices reheats and freezes well.
Drain the can of pineapple and 1 can of fruit cocktail; set aside. Blend together the undrained can of fruit cocktail and the dry pudding mix. Add the drained fruit cocktail, pineapple, nuts, marshmallows and Cool Whip. Add coconut, if desired. Chill until needed.
In a large bowl, combine all ingredients, except croutons. Chill thoroughly for 2 to 3 hours. Serve in chilled bowls. Garnish with croutons. Serves 8.
Combine beef, onion, wheat flakes, milk, eggs, salt and pepper. Form into balls, using 1 tablespoon mixture for each. Arrange in shallow pan.
Mix softened cream cheese with egg yolk, sugar and vanilla; set aside. Line a 9 x 13-inch pan with 1 package crescent rolls. Spread to fit. Spread cream cheese mixture evenly over dough. Cover with second package of rolls. Beat egg white slightly and spread over dough. Bake at 350° for 30 to 35 minutes. When cool, ice with powdered sugar and water.
Clean cucumbers and wash. Pack in clean jars. Add alum, dill and garlic. In a large kettle, heat the water and vinegar. Bring to a boil. Pour over cucumbers in jar. Seal and process in a hot water bath for 15 minutes per quart.
Follow the directions on the cake mix to bake a sheet cake, a layer cake or cupcakes. Chill the whipping cream and the contents of the frosting mix. (Do not add any other ingredients to the frosting mix.) When the cake is cool, whip the frosting mix and cream until stiff. Frost cake. Top with the cherry filling.
Mix ingredients thoroughly. Shape into balls. Bake at 300° for 20 minutes. Simmer for 10 minutes in Sweet and Sour Sauce.
Brown turkey and onion until meat is no longer pink. In large pot, combine all ingredients and stir. Cook over medium heat until boils. Reduce heat to low. Cover and simmer 1 to 2 hours. Serve over hot spaghetti noodles with Parmesan cheese.
Cream sugar and oil together; add eggs, one at a time and beat well after each. Add pumpkin and stir together. Add dry ingredients gradually and blend well. Bake in a greased tube pan 60 to 75 minutes at 350°. Remove from pan and cool.
Boil cabbage leaves for about 3 or 4 minutes. Remove from water and drain. Add remaining ingredients together except tomato soup, lemon juice and sugar. Spread leaves out and spoon 3 or 4 tablespoons mixture on each leaf. Roll up and tuck ends inwards. Arrange in large casserole dish. Mix soup, lemon juice and sugar. Pour evenly over each roll. Bake at 350° for approximately 1 hour or until done.
Heat oven to 350°. Butter and flour a 12-cup capacity Bundt cake pan. Combine flour, baking soda, nutmeg, salt and baking powder. With an electric mixer at medium speed, beat butter and sugar until fluffy. Beat in eggs, one at a time, beating	well after each addition, then the vanilla. On low speed, gradually beat in flour mixture in 3 parts, alternating with buttermilk. Spread in pan. Bake until a toothpick stuck into the center comes out clean. Bake for about 45 minutes. Cool in pan for 10 minutes. Remove from pan;	cool completely. Put the confectioners sugar on top.
Mix all ingredients; spread in greased 13 x 9 x 2-inch pan. Bake about 25 minutes. Cool; frost with Browned Butter Frosting. Cool and cut into bars.
Drain spinach; press between paper towels to remove excess moisture. Combine all the ingredients in a blender or food processor until smooth. Transfer to a bowl. Cover and chill thoroughly. Serve with low calorie crackers, pita bread or raw vegetables. Yields 2 cups, 12 calories per tablespoon.
Melt butter in baking dish. Mix together sugar, flour and milk. Pour into melted butter. Don't stir. Pour peaches and peach juice last. Cook 30 to 45 minutes at 400°.
Blend lemonade concentrate, crushed pineapple and strawberries in a blender (this can be prepared the night before, keep refrigerated). Mix the blended mixture with ginger ale and orange sherbet when ready to serve.
Mix cooked, mashed potatoes with milk. Stir in flour; stir until blended. Cook until hot and slightly thick over medium heat. Let sit for a few minutes. Serve sprinkled with celery seed.
Heat oil in large skillet or Dutch oven; toss in beef and brown on all sides. Pour in 1/2 cup water; cover and cook slowly for 30 to 45 minutes until meat is tender. Add vegetables to beef with rest of water. Cover and cook 15 minutes longer. Don't overcook vegetables.
Blend all ingredients (seasoning to taste) and chill. Sometimes I add pickle relish.
Pour corn flakes in bowl. Add sugar. Pour on milk. Stir. Put bread in toaster. After toasted, spread on butter or margarine. Add jelly.
Cook first three ingredients until brown in butter or oil. Add next three ingredients and cook 10 minutes. Make remaining ingredients into a paste and blend in. Cook over low heat 1 1/2 hours. Stir often.
Brown meat in skillet; mix with other ingredients. Bake at 350° for 30 minutes.
Melt chocolate and peanut butter together in large pan over very low heat. Stir constantly until smooth. Remove from heat; stir in Krispies and marshmallows. Press mixture in buttered 8 x 8-inch pan. (It will be easier to press into pan if your spoon has butter on it or use your fingers and butter them a little.) Chill or set until firm. Cut into squares.
Melt last three ingredients. Dip frozen marshmallows into caramel, then into chopped pecans.
Whisk together all ingredients in large bowl. Heat large nonstick skillet or griddle on medium/low heat. Add 1 tablespoon butter. Drop each bread slice in batter for 30 seconds per side. Cook each slice for 1 1/2 to 2 minutes per side (golden brown), adding additional butter as needed while cooking all slices. Dust each serving with powdered sugar. Serve with maple syrup on the side.