HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine berries, sugar, water, lemon juice and salt. Divide into manageable portions and blend at high speed until liquified. Chill. Just at serving time, mix the strawberry puree with the cream and grape juice. Serve with a few chopped berries floating in each bowl. If a less caloric soup is preferred, substitute yogurt or omit cream altogether. Top with Creme Fraiche.
Preheat oven to 400°. Grease 2 aluminum 1 1/2-inch deep pie plates. Rinse frozen broccoli with cold water to thaw. Mix broccoli, 2 cups cheese, chicken and onion. Put in pie plate. Beat eggs, milk, Bisquick, salt and pepper until smooth. Pour over mixture in pie plate. Bake until test middle comes out clean, about 20 to 30 minutes. Take out and put remaining cheese on top and place back in oven until cheese melts. Let cool a little bit before serving.
Dissolve yeast in warm water. Set aside. Melt butter; cream with sugar in large bowl. Add egg and yeast to creamed mixture. Add flour and stir well. Place in airtight container. Store in refrigerator. When ready to bake, stir down. Preheat oven to 350°. Fill muffin tin 2/3 full. Bake 20 minutes. Yields 2 dozen.
Cut vegetables into bite-size pieces; mix. Blend salt, celery seed, sugar and vinegar. Place vegetables in a large bowl and pour in liquid. Refrigerate.
In a 10-inch skillet over medium heat in 1 tablespoon of butter or margarine, cook spinach and onion until tender, stirring occasionally. Remove skillet from heat; stir in pepper, bread, 1/4 teaspoon of paprika and 1/4 teaspoon of salt.
Cream margarine, sugar, vanilla and egg until light and fluffy. Add flour and baking powder; mix well. Chill dough for 2 hours or overnight. Roll out on a lightly floured surface until 1/8-inch thick. Cut with cookie cutter. Place on baking sheet (ungreased). Bake in 375° oven until lightly brown about 10 minutes. Cool before storing. Two cookies equal 58 calories.
Brown sausage. Drain grease. Layer 1/2 of corn in a 1 1/2-quart casserole dish. Next, layer sausage and white sauce. Repeat with remainder of corn, sausage and white sauce. Bake at 350° for 30 minutes.
Heat oven to 375°. Melt margarine in a 13 x 9 x 2-inch pan in oven. Combine flour, sugar, milk and egg in bowl. Pour mixture into the pan with melted margarine. Now spoon peaches (or fruit) over the top of mixture and put in oven. Bake for approximately 40 minutes.
Mix together and bake at 350° in 9 x 13 x 2-inch pan for 40 minutes.
Mix beef, celery, onions, sweet pepper, tomatoes, salt and pepper. Cook in saucepan until meat is tender. Add package of gravy mix, dry. Serve over noodles or rice.
Cook broccoli for 5 minutes; drain and then mix all ingredients together, including broccoli. Put in a casserole dish. Bake at 350° for 45 minutes.
Combine sugar, butter and cream cheese. Add flour and eggs, then add salt and vanilla flavor. Beat well. Bake at 350° for 1 hour and 15 or 20 minutes, depending on oven.
Cook peas slightly and drain. Dice celery and onions. Combine all ingredients. Refrigerate overnight.
Combine first 3 ingredients in saucepan. Bring to boil; add peanuts and food coloring. Cook over medium heat to a hard boil stage. Take off heat and add butter and salt. Beat until thick and pour into well-greased pan (round pizza pan). Leave whole or break into pieces.
In large roasting pan, combine corn and nuts. Place in 250° oven while preparing glaze. In heavy 2-quart saucepan, stir sugar, Karo, margarine and salt. Stirring constantly, bring to boil over medium heat. Without stirring, boil 5 minutes. Remove from heat; stir in vanilla and soda. Pour over warm popcorn and nuts; stir to coat well. Bake in 250° oven, stirring occasionally, 1 hour. Cool; break apart. Store tightly covered.
Pound meat very thin until almost double in size. Salt and pepper. Saute bacon and onion. Spread 1 tablespoon of bacon mixture on each slice, spreading evenly. Roll meat slices and tie with butchers string or secure with toothpicks. Heat oil or drippings in large skillet. Fry rolls until brown. Reduce heat to low and add water and bouillon until covered. Cover and cook until tender, approximately 1 hour. Remove rolls from pan. Skim off any fat. Mix 2 tablespoons flour to little water until smooth. Add to skillet and cook until thick. Add salt and pepper as needed. Add sour cream and mix well. Return rolls (without picks or string) until warm. Do not boil.
Mix orange juice, sugar and tataric acid together. Add enough water to make a gallon. Mix well.
Brown ground beef; drain. Stir in sauce, onion and brown sugar. Place each biscuit in a greased muffin cup, pressing around bottom and up sides. Spoon mixture into cups and sprinkle with cheese. Bake at 400° for 12-15 minutes or until golden brown. Makes 10 servings.
Mix graham cracker crumbs, 1/4 cup of sugar and melted butter and press into a 13 x 9-inch pan. Chill for 15 minutes.
Melt butter with chocolate. Over low heat,	combine sugar, flour, eggs and vanilla.	Mix together with melted butter and chocolate.	Pour into unbaked pie shell and bake 30 to 35 minutes.
Drain peppers; remove seeds. Put peppers, chopped onion and diced garlic buds in blender; mix well. Grate cheese with mayonnaise and salt. Use mixer to combine cheese mixture. Blend peppers, onion and garlic buds 4 to 5 minutes on high until fluffy. Put in covered container. Keep in refrigerator for a week before eating. Will keep 3 months. Makes 1 1/2 quarts.
Brown beef and onion. Drain. Combine beef mixture and all other ingredients.	Stir well. Bake uncovered at 350° for 30 to 45 minutes.
Cut sausage into 1-inch pieces and brown. Remove sausage to paper towel. In the same skillet, saute onion, pepper and garlic. Add tomatoes, salt, oregano and Tabasco; bring to boil. Stir in rice and beans. Remove from the heat and let stand 10 minutes. Fluff rice mixture. Spoon onto a serving plate and arrange sausage on top.
Beat cream cheese and eggs until smooth. Add dry cake mix and milk. Blend until moistened and beat as directed on cake box. Divide batter into 3 parts. Grease and flour 10-inch tube or Bundt pan. To 1/3 add strawberry Nestle Quik. Add to pan. Add vanilla to 1/3; pour over strawberry batter. Add chocolate Nestle to 1/3; pour over vanilla batter. Even top of batter. Bake at 350° for 45 to 55 minutes. Cool 15 minutes before removing from pan.
Melt chocolate	and butter together slowly; add sugar and coffee. Heat until sugar melts. Beat eggs well, separately. Mix into chocolate mixture and pour into pan. Line a 9-inch spring-form pan with aluminum foil; butter and flour the foil, then pour out excess flour. Bake at 325° for 1 hour and 10 minutes to	1 hour and 20 minutes.	(You want the crust like a brownie.) When the middle is firm like the side, take out of oven. Refrigerate.
Mix all ingredients together well. Bake at 350° for 30 to 40 minutes.
Mix in order given: white sugar, brown sugar, shortening, eggs, salt, soda, vanilla, flour, oatmeal, corn flakes, chocolate chips and nuts. Drop by teaspoon. Bake at 350° for 10 to 12 minutes.
Bake cake mix in a 9 x 13-inch pan according to package directions; cool. Poke holes in cake and pour Kahlua evenly over top. Soak overnight. Prepare pudding according to package directions. Use a large glass bowl to layer dessert in. Crumble cake and put 1/2 on bottom of bowl. Top with 1/2 of pudding, then Cool Whip, then Skors. Repeat using remaining ingredients and top with Skor bars.
Tear apart cake into bite-size portions and mix with 8 ounces of Cool Whip. Mix together (with mixer): sugar, 8 ounces Cool Whip and cream cheese. Combine the sugar/cream cheese mixture with the cake. Put into a glass serving bowl. Put strawberry glaze on top, then put fresh strawberries on top of this.
Cook onions in margarine over low heat until done, not brown. Add cubed bread. Stir until bread cubes are coated with margarine. Add celery seed, oregano, Lawry's salt, cracked pepper and salt. Put oysters into 9 x 13-inch baking dish. Add lemon juice. Sprinkle dressing mixture on top of oysters, pressing so bread mixture is between oysters. Add bacon on top. Bake in 425° oven until bacon is crisp.
Fold one chicken tender in half and wrap in one slice of dried beef. Then wrap 1/2 slice of bacon around the beef and chicken. Repeat process until all tenders are used. Lay wrapped chicken side by side in a medium size baking dish. Mix soup and sour cream together. Pour mixture over chicken. Sprinkle with pepper. Bake at 350° for 1 hour.
Mix the first 3 ingredients. Press 1/2 of batter into a 9 x 13-inch pan. Bake for 6 minutes in a 350° oven. Melt the caramels and 1/3 cup evaporated milk; spread over baked dough. Sprinkle the nuts and chocolate chips over the caramel layer. Drop remaining batter in spoonfuls on top. Bake at 350° for 18 to 20 minutes.
Preheat oven to 350°; lower to 325° when you put cake in oven. Combine margarine, cake mix and 2 of the eggs and mix well. Mixture will be stiff. Spread in long Pyrex pan (9 x 13-inch greased pan). If pecans are used, sprinkle over cake now. Combine cream cheese, flavoring, confectioners sugar and egg. Mix well and spread over pecans or bottom layer. Bake at 325° for 20 to 30 minutes. Cool 30 minutes before cutting.
Mix the cream cheese and sour cream. Add the remaining ingredients and combine. Hand mix; do not use blender.
Slice potatoes as thinly as possible. Soak in cold water for 1 hour; drain and pat dry.
Sprinkle chops on both sides with seasoning. Brown in a skillet on both sides. Remove chops. Brown onion and bell pepper in same skillet until tender. Dissolve bouillon cubes in 2 cups of boiling water. Add 2 cups of water. Add 2 cups rice. Bring to a boil. Reduce heat and cook 20 minutes. Stir in onion and bell pepper to cooked rice. Layer chops on rice mixture in a 3-quart dish. Cover and bake at 350° for 45 minutes.
Once in a while, add 1 cup table salt to hot fire in fireplace or wood burning stove. Burn potato peelings whenever you have potatoes.
Beat eggs until fluffy and light. Add sugar, then vanilla. Sift together the dry ingredients; beat into batter. Scald milk and margarine together. Blend this into the cake mixture. Pour into greased 9 x 13-inch or Bundt pan. Bake at 350° for 45 to 50 minutes. Cool. Sprinkle with powdered sugar, or serve with strawberries or other fresh fruit. This is like a pound cake.
Dice peaches, reserving several slices for garnish. Mix peaches and 2 tablespoons of the sugar in large serving bowl. Mix sour cream, remaining 2 tablespoons sugar and cinnamon in another large bowl. Gently stir in whipped topping. Sprinkle 3/4 cup of the granola over peaches. Top with whipped topping mixture. Refrigerate until ready to serve. Sprinkle with remaining 1/4 cup granola. Garnish with additional whipped topping, reserved peach slices and cinnamon sticks. Makes 6 to 8 servings.
Brown ground beef, bell pepper and onion in skillet; drain. Boil egg noodles. In large casserole dish, add ground beef, onion, bell pepper, Ragu sauce, whole tomatoes, egg noodles, mushrooms and tomato sauce. Mix well. Add Cheddar cheese and Swiss cheese to top of the ingredients. Bake in oven until cheeses are melted.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour, salt, soda and baking powder alternately with sour cream. Drop by rounded teaspoonfuls onto lightly greased baking sheet, two-inches apart. Sprinkle with cinnamon-sugar mixture. Bake until brown around the edges at 400° for approximately 10 minutes. Cool and store in airtight tin.
Melt butter and stir in flour. Add milk gradually, then add cheese. Add Accent, salt, pepper and mustard to taste. Add crab (after fully cooked). Cook until warmed through, then top with grated cheese and 1 package Ritz crackers. Bake an additional 30 minutes until brown or cheese has melted.
Mix preceeding. Garnish with patience, smiles and kisses. Sprinkle well with sense of humor. Wrap in love and bake in a steady fire of devotion. Serve in generous portions each day.
Cream margarine and confectioners sugar with electric mixer on low. Add heated cream until blended. Add vanilla; mix well. May add more or less cream for desired thickness. This frosting is good on any basic cake from mix.
Break lettuce into desired pieces. Chill with remaining ingredients. Add dressing, salt, pepper and Parmesan cheese. Toss and serve chilled.
Mix dry ingredients together. Add egg yolks, water and oil. Whip the egg whites. Add last. Batter should be thin. Bake in hot waffle iron. Top with fresh or frozen strawberries.
Grease pan (9 x 13-inch or lasagna pan). Line pan with dried beef. Wrap chicken with bacon. Mix sauce (soup, sour cream and wine). Pour over chicken. Cover. Refrigerate at least 2 hours or overnight. Uncover and bake 3 hours at 275°. Serves 8 to 10.
Soak rice overnight; drain and wash. Add to remaining ingredients. Place in greased 2-quart casserole, cover and bake for 1 hour in 350° oven. Good with fried fish.
Brown ground beef, onion and garlic in skillet, stirring frequently; drain. Stir in next 6 ingredients. Layer ground beef mixture and tortillas alternately in greased 9 x 13-inch baking dish, ending layers with ground beef mixture. Top with cheese. Bake at 350° for 35 minutes or until bubbly. Yields 8 servings.
Heat oven to 350°. Cut butter into dry cake; mix until crumbly. Mix in coconut. Pat mixture into ungreased 13 x 9 x 2-inch pan, building up slightly around edge of pan. Bake 10 minutes until edges are light brown. Do not overbake. Arrange apple slices on warm crust. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and egg. Drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown.
Combine first 5 ingredients together; mix well. Add enough mayonnaise for desired moisture.
In a large saucepan, combine all ingredients, except milk. Cook until vegetables are very tender, about 10 minutes. Cool slightly. Transfer to blender and blend until smooth. Stir in milk.
In a blender, combine milk, orange juice, orange yogurt, pudding mix and ice cubes. Cover and process for 20 seconds until smooth. Stir before pouring into chilled glasses.
Beat 2 more minutes. Bake in two layer pans, at 350° for 30 to 35 minutes.
Preheat oven to 350°. Cream together the margarine and peanut butter in a large bowl. Add 3/4 cup white sugar and all the brown sugar. Stir in egg, vanilla, salt, baking soda and flour. Hand roll dough into 1-inch balls and then roll the ball in remaining (1/4 cup) white sugar. Place on an ungreased cookie sheet, flatten slightly. Bake for 8 minutes. Remove cookies from oven and gently place Hershey kiss on each cookie. Press into cookie just enough for the cookie to "crack". Bake an additional 2-4 minutes. Cool on wire rack and ENJOY! Makes 5 dozen!
Place chicken in flat baking dish. Mix all remaining ingredients and pour over chicken. Bake, uncovered, at 350° for 1 hour or until chicken is tender. Baste frequently with sauce from bottom of baking dish.
Toss ingredients lightly. Fill 8 hot dog rolls. Wrap in foil and bake at 250° for 30 minutes. Makes 8 servings.
Preheat oven to 350°. In a large bowl, combine all ingredients, mixing well until blended. Spoon into a 10-inch quiche dish or deep-dish pie plate. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Makes 8 servings.
Stir first 4 ingredients together over medium heat until it comes to a boil. Boil 5 minutes (without stirring). Remove from heat. Quickly stir in 1 teaspoon baking soda. Pour over Corn Chex and pecans or peanuts. Pour into large cake pan. Bake at 200° for 1 hour stirring every 15 minutes. Cool and store in airtight containers.
Preheat oven to 450°. Spread frozen potatoes on cookie sheet. Heat for 15 minutes in hot oven. While potatoes are heating, combine all seasonings, then stir in oil. Take potatoes from oven and toss them with seasoning mixture. Return to oven for 5 to 8 minutes.
Spread crescent rolls on a cookie sheet. Bake at 350° for 5 to 7 minutes or until brown. Mix salad dressing, mayonnaise and sour cream in bowl and spread evenly on crescent rolls. Garnish with vegetables and cheese and serve.
Preheat oven to 350°. Grease large casserole dish. Cook noodles as directed on package. Combine 1/2 cup cheddar cheese, soups and water in large bowl. Heat shortening in large skillet; cook meat, onion and bell pepper. Drain. Add cooked and drained spaghetti to soup mixture. Mix well. Add meat mixture to soup and spaghetti mixture. Mix well. Sprinkle remaining 1/2 cup cheddar on top of casserole. Bake 30 to 40 minutes. Cover at any point if noodles begin to dry. Cook until thoroughly hot and bubbling around sides.
Stir all ingredients in a large bowl with a spoon until well blended. Divide batter evenly into 2 greased and floured 9 x 5-inch loaf pans. Bake in 350° oven for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool loaves in pan on a rack about 2 hours before removing. Makes 2 loaves.
Melt the butter in a 9 x 13-inch pan. Mix flour, sugar and milk together and pour over melted margarine or butter. Heat the fruit and pour over top of batter. Bake in 350° oven for 1 hour, or until brown. Fruit that can	be used are peaches, apples, blackberries, strawberries or cherries.
Mix jello, hot water and 7-Up; let gel slightly, then add marshmallows, crushed pineapple (drained) and bananas. Cook the pineapple juice, sugar, egg yolk and cornstarch until thick and let cool. Combine butter, cream cheese and Dream Whip (which has been mixed with 1/2 cup milk) to the mixture. Spread topping on gelled mixture.
Cook and drain macaroni and allow to cool slightly. Mix with remaining ingredients and refrigerate 1 hour.
Saute sausage and butter for 5 minutes. Remove sausage and drain. Saute vegetables in drippings for 5 minutes or until they begin to wilt. Add sausage, beans and remaining ingredients. Cover and bring to a boil. Simmer 20 to 30 minutes. Cook rice according to package. Serve red beans over rice. Feeds 8 people.
Peel and slice carrots. Cook until tender. Drain. Slice green pepper and onion. Mix with carrots. Combine remaining ingredients. Heat just to a boil. Pour over carrots. Toss; then refrigerate overnight.
Cream butter and sugar. Add eggs, beating after each egg. Add cream of tartar, soda and flour; mix well. Add vanilla and mix well. Knead; roll out and cut with cookie cutters. Bake at 300° for 8 to 10 minutes.
In large sauce pan or dutch oven, combine cabbage, carrots, potatoes, ham, onion, water and seasonings. Cover and simmer about 1 hour or until vegetables are done. Add undrained beans and cook covered 10 to 15 minutes longer. Add more water if necessary. 6 to 8 servings.
Preheat oven to 350°. Bring milk and sugar to a boil, stirring constantly. Add instant Cream of Wheat to milk and sugar mixture and stir until thickened. Remove from heat. Slowly add 6 eggs (well beaten) and beat while adding. Pour mixture into 9 x 13-inch baking pan. Bake at 350° for 40 minutes. Sprinkle with cinnamon and refrigerate. Serve cool.
Brown the chops first in a large frying pan. Remove from pan and set aside. Add the soup, catsup and Worcestershire sauce to drippings in pan. Stir all together thoroughly. If you feel there is too much grease, pour off excess before adding soup, etc. Place chops in Pyrex dish and pour sauce over them. Bake in a 350° oven for 1 hour with cover on dish.
Peel cucumber, discard seeds, cut lengthwise in quarters and then dice to about 1/2-inch pieces. Salt and let stand 5 to 30 minutes. Drain the juices. Chop green onions in 1/2-inch lengths. Dice onions and chop garlic (fine). Mix all ingredients together and let stand at least 30 minutes before eating.
Mix ground beef and rice. Season to taste. Form 12 to 16 balls. Place in large casserole dish. Mix soup, milk and water; pour over balls. Bake at 325° for 2 1/2 to 3 hours.
Place melted butter in baking pan. Roll chicken in butter, then in cracker crumbs. Bake at 350° for 50 to 60 minutes.
Melt butter. Add flour and milk to make white sauce. (I add 1/2 teaspoon mustard here.) Cool. Grate cheese. Beat yolks to white sauce. Add rice to white sauce. Beat egg whites until very stiff. Fold whites into mixture. Pour into a 9 x 9 x 2-inch ungreased Pyrex dish or 1 1/2-quart souffle dish. Bake 45 to 50 minutes in medium oven at 375°. There will be a groove that forms 1-inch from the edge.
Mix all together, putting in 3-quart greased casserole. Bake at 350° approximately 1 hour.
Saute onion and garlic in olive oil. Add remaining ingredients. Cook on medium heat 30 minutes.
Let eggs, cream cheese and margarine come to room temperature. Cream sugar, margarine and cream cheese together for about 10 to 15 minutes. Add large eggs, one at a time, beating after each addition. Sift flour and then add small amount at a time, beating after each addition. Add flavoring. Pour into lightly greased Bundt or tube pan. Place in cold oven and set at 300°. Bake for 1 1/2 hours or until done.
Place peanut butter and marshmallows in a bowl. Cook sugar and milk to soft ball stage in cold water. Remove from heat; pour over peanut butter and marshmallow. Beat vigorously until smooth. Pour into an 8-inch greased pan.
Brown floured steak and drain meat, then layer with soups and mushrooms. Bake 2 hours at 350°.
Break eggs into the pan you are going to cook in; add sugar and beat well. Add juice and bring to a boil, stirring constantly. When it boils, remove from heat and add jello. Set aside until it begins to congeal. (In the refrigerator speeds it up.) Place the 1 cup evaporated milk in a bowl in the freezer. When it gets ice crystals around the edge, whip it until it is stiff and add it to the jello mixture. Fold it together well and fill your baked pie shells. Chill until well set. Makes one large or two small pies.
Combine crumbs, oleo, peanut butter and sugar. Work together until smooth with hands. Press mixture into a 12 x 18-inch buttered pan. Melt chocolate chips over hot water. Spread firm. Set out to room temperature before cutting into squares.
Preheat oven to 425°. Cook onion, celery and green pepper in butter until soft. Blend in flour, salt, pepper and garlic powder. Add chicken broth and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Combine onion mixture with chicken and pour into greased 2-quart casserole. Place in oven to heat while you make the biscuits. Prepare biscuit mix and knead a few times. Roll out and cut into 1-inch thick biscuits. Place biscuits on top of hot chicken mixture and bake until biscuits are lightly browned, about 25 minutes. Serves 6 to 8.
Grease a 9 x 13-inch pan. Heat oven to 350°. Mix cake mix, 1/2 cup evaporated milk and 3/4 cup softened margarine until smooth. Melt caramels, 1/2 cup evaporated milk over low heat until creamy. Put half of cake mixture into pan and bake for 5 minutes. Remove from oven and add chocolate chips over baked cake mix. Pour caramel mixture over chocolate chips. Drop remaining cake mix by spoonfuls over caramel mixture. Bake 6 minutes. Remove from oven and spread over entire pan and bake for 13 minutes.
Preheat oven to 350°. Line a 9 x 13-inch cake pan with foil. Spread butter over foil. Put 1 layer of saltine crackers over foil. In saucepan, mix together brown sugar and butter. Bring to a boil. Boil for 3 minutes. Pour over crackers and bake for 5 to 10 minutes. Remove from oven and sprinkle with chips. Spread chips over when melted. Sprinkle with slivered almonds or finely chopped walnuts.
In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened. Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink. Add peppers and zucchini; cook, stirring for 3 minutes or until tender-crisp and liquid has evaporated.
Chop onions finely. Reserve 1/4 chipped beef. Combine all ingredients in food processor or blender. Roll into ball and cover with beef. Chill. Serve with crackers.
Combine bananas, egg whites and brown sugar in a large mixing bowl. Sift together flour, soda, baking powder and salt. Mix with bananas, egg and brown sugar mixture. Add melted butter. Place mixture into a 9 x 5-inch loaf pan. Preheat oven to 300°. Bake for 1 hour.