HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip the cream cheese and sugar for 5 minutes. Carefully stir in the bananas and drained pineapple. Cut strawberries in half; add all strawberries. Mix carefully. Add nuts and fold in Cool Whip. Put into a 9 x 9-inch dish and freeze. Put in the refrigerator at least 1 hour before serving or more. To be eaten partially thawed.
Prepare and wash beans. Break or cut into 1 1/2-inch pieces. Place in a Dutch oven; add other ingredients and bring to a boil. Cover; reduce heat and simmer 15 minutes or until beans are tender.
Buy 5 loaves frozen bread. Thaw. When soft, form each loaf into ball and let raise.
Cream shortening and sugar; add eggs and milk. In separate bowl, mix flour, salt, and baking powder; gradually add to first mixture. Add vanilla and nuts. Bake in a tube pan at 350° for 1 hour.
Cream shortening and 1 1/4 cups sugar together. Add eggs. Add sifted flour, salt, cream of tartar and soda. Chill dough. Make into small balls. Roll in 2 tablespoons sugar and 2 teaspoons cinnamon. Bake on ungreased cookie sheet at 400° for 10 to 12 minutes.
Combine butter and onions in 3-quart casserole microwave dish. Cook at High setting for 10 minutes. Stir in broth, Worcestershire sauce and pepper, then cover and cook at High setting for 10 minutes. Stir and cook at High setting for 10 minutes more, then at medium setting for another 10 minutes. Let stand, covered, for 3 minutes, before serving. Garnish with croutons and cheese.
In a large bowl, combine cucumbers, tomatoes, green peppers and onions. In a small bowl, mix together the lime juice, vinegar, salt and pepper. Pour mixture over cucumbers; toss to coat. Cover and refrigerate for awhile before serving.
Add powdered sugar to mashed potato until it becomes liquid. Keep adding powdered sugar until it is like dough. Roll out into a sheet. Spread with peanut butter. Roll jelly roll style and cut. Chill. Ready to eat.
Bake cake in three layers. Mix powdered sugar and cream cheese together for your icing. Between layers put icing and pie filling. On top layer, put icing and remainder of pie filling.
Mix in saucepan, sugar, cornstarch and salt; gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat.
Brown ground beef in Dutch oven. Add tomato paste and salt. Simmer for 10 minutes, covered. Heat oil in skillet; fry each tortilla on both sides. Remove quickly and fold over before it stiffens. Place on paper towel to absorb oil; sprinkle with salt.
Mix 1/4 cup of the butter and saute onions. Add onions to flour. Add bacon bits and 1/2 of the cheese to the flour and onion mixture.
Layer potatoes, uncooked hamburger and onions seasoned with salt and pepper in flat baking dish. Repeat layers. Pour soup over top. Cover tightly and bake at 350° for 2 hours.
Cook spinach for only a few minutes. Saute onion in butter. Mix all ingredients together and place in casserole. Stir Parmesan cheese into casserole and sprinkle some on top. Bake in 350° oven for 20 to 30 minutes or until bubbly.
Mix yeast and sugar with 1/4 cup water. Set aside until bubbly. Place flour and yeast mixture into a mixing bowl and blend to form a dough.
Cook carrots in water until tender. Drain. Blend orange juice, sugar, lemon and cornstarch in pan. Cook until thickened, stirring constantly. Fold in carrots and orange sections. Pour into serving dish. Sprinkle parsley on top and add cayenne if you like it zippy!
Cream together oleo and cheese. Mix together and add flour, salt, baking powder and red pepper. Add Rice Krispies. Roll into balls the size of a large marble. Mash down with a fork. Bake on a cookie sheet 12 to 15 minutes in 350° oven. Store in airtight containers. Makes approximately 65 wafers.
Boil, peel and slice eggplant until well cooked. Drain, mash and mix with bread crumbs, onion, catsup, pepper, Worcestershire sauce and eggs. Melt margarine. Stir in flour, then add milk and cook until mixture thickens. Add cheese cubes to sauce. Add to eggplant mixture. Place in greased casserole and bake at 350° for 30 to 40 minutes.
Cook package of Uncle Ben's Country Inn rice as per package. Mix all ingredients together and bake at 350° for 30 minutes. (Use a 9 x 12-inch pan.)
Heat oven to 400°. Grease round pan, 9 x 1 1/2-inch. Mix baking mix, milk and egg; beat vigorously 30 seconds. Stir in cheese; spread in pan. Spoon margarine evenly over top; sprinkle with seed. Bake until brown, 20 or 30 minutes. Cool 5 or 10 minutes in pan. Cut into wedges. Serve warm.
Boil potatoes ahead and refrigerate until cold; peel and grate in a bowl. Set aside. Mix together sour cream, soup, margarine and cheese. Mix with potatoes carefully. Add salt and pepper to taste. Place in buttered 9 x 13-inch dish. Top with crushed corn flakes or potato chips. Bake 1/2 hour at 350°. Serves 12. Can also use frozen hash browns.
Cook until thick the pineapple, sugar, egg and flour. Cool and add cream cheese and Cool Whip.
Brown sausage in skillet, stirring until crumbly. Drain. Line bottom of greased 9 x 13-inch baking dish with bread. Layer cheese and sausage over bread. Pour eggs over layers. Chill, covered, overnight. Bake for 30 minutes or until center is set in a preheated 350° oven. Yields 8 servings.
Serve on waffles, pancakes or hot cereal. Mix 2/3 cup plain yogurt and the listed ingredients in a medium-size bowl.
Combine sweet potatoes, sugar, half of the margarine, eggs, milk, salt and vanilla in bowl, mixing well. Spoon into casserole. Cut remaining margarine into mixture of brown sugar, flour and pecans in bowl. Sprinkle over casserole. Bake at 350° for 30 minutes. Sprinkle marshmallows over top. Bake for 5 minutes longer. Yields 8 to 10 servings.
Completely coat the pork chops by dredging them in a mixture of flour, cornmeal, salt, pepper and paprika. Heat a heavy skillet (which has a lid) over medium-high heat. Brush the pan with a thin coat of oil. When the oil just smokes, add the coated pork chops and reduce the heat to medium. Cook for four minutes, then turn the chops. Cover the pan and cook for 4 to 5 minutes. The pork chops should be juicy, but not pink at the bone. Yield: 4 servings.
Beat eggs slightly and add sugar and salt. Stir constantly while adding hot milk. Pour into an unbaked pie shell. Sprinkle with nutmeg. Bake in a moderate oven (350°) for 30 minutes, or until knife comes out clean.
Cream butter and sugar. Blend eggs into mixture. Add rest of ingredients. Blend well. Place into 9 x 13 pan. Bake at 350° for 1 hour.
Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-inch spring-form pan. In a small mixing bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in bananas and whipped topping. Pour into prepared crust. Chill for up to 6 hours; sprinkle with pecans.
Mix water, Kool-Aid and sugar. Add lemonade and pineapple juice. Dip ice cream and add several scoops to float on punch mixture in punch bowl. Then pour ginger ale over ice cream. Serves 50 people.
Mix in a large bowl. Add enough Italian dressing to coat well. Pasta may absorb some dressing. Add more Parmesan cheese, if desired. Let stand for a couple of hours so flavors can blend.
Cook bacon and save one tablespoon of the drippings. Fry the onions and salami in the bacon drippings. Mix all of ingredients in soup pan. Cook over medium heat. Serve hot with crusty bread.
Mix and mold into pie pan (saving some crumbs for top of pie later). Chill.
Spread the rolls onto jelly roll pan and bake. Mix the cream cheese, dressing, mayonnaise and sour cream. Spread this over the baked crescent rolls. Add the carrots, broccoli, cauliflower and celery in layers. Add the green pepper and onion. Top with the cheese and tomatoes.
Put dry beef on bottom of pan. Wrap bacon around chicken. Mix cream of mushroom soup and sour cream. Pour over chicken. Bake at 300° for 2 hours and 30 minutes, covered.
Saute onions in oil. Add chicken and fry until very lightly browned. Add water to cover. Cook 20 minutes.
Combine long grain and wild rice and water in a 2 1/2 quart casserole.	Add salt and pepper. Arrange chicken on top of rice mixture. Bake, covered, 1 1/4 hours at 375° or until chicken is done. Combine soup and milk. When casserole is done, pour soup mixture over casserole. Return to oven, uncovered, and bake until soup is bubbly.	Serves 4 to 6.
Mix graham crackers and oleo together and press in a 9 x 13-inch pan on bottom only.
Grease pie plate or pan. Mix Bisquick, water and refried beans. Spread in plate or pan. Layer remaining ingredients. Bake 30 minutes at 375°. Serve with sour cream, if desired.
Cut the fish into 2-inch pieces. Place the fish, salt, onion and dill weed in a large pot and cover with the water. Bring to the boiling point and simmer (with boiling) until the fish flakes when pierced with a fork, but does not fall apart. Drain, reserving the liquid to use as stock for boiling the potatoes. Put the potatoes in a saucepan; add the fish stock and cook until tender. Pour the potatoes and stock back into the pan with the cooked fish and add milk. Simmer slowly (do not boil) for about 20 minutes. Pour into a tureen dish and dot with butter. Garnish with the chives or fresh dill top. Serves about 6.
Combine all ingredients and freeze in containers. Remove from freezer 1 hour before serving. Mix with 2 liters of 7-Up or Sprite and serve.
Pound chicken breasts thin. Salt and pepper to taste. Take each piece and lay 1 piece of ham and 1 piece of cheese. Roll up. Put 1 or 2 strips of bacon around it and hold with a toothpick. Bake, uncovered, for about 20 or 30 minutes or until bacon is done.
Saute the beef, onion and peppers. Drain and add beans, juice and dry soup mix. Combine cabbage and beef mixture. Cook several hours at a slow simmer.
Mix all ingredients except chips and cheese. Pout into buttered casserole. Top with the mixed chips and grated cheese. Bake at 375° for 20 to 25 minutes.
Mix Cool Whip, pineapple and Eagle Brand milk. Add walnuts or pecans and lemon juice. Pour into pie crust. Chill.
Put sugar, milk, butter and salt in large boiler. Cook over medium heat to soft ball stage. Remove from heat and let cool to medium warm. Add sweet potatoes and beat well until it loses gloss. Add pecans, mix well and pour in buttered pan. Cut in squares when cool.
Brown bacon and diced onion. Stir in flour. Add milk, seasonings and peas. Pour into a 9 x 9-inch casserole; top with buttered cracker crumbs (Club crackers are good). Bake at 350° for 30 minutes.
Bring to a boil, stirring only once or twice. Cover and reduce heat to simmer. Cook for 14 minutes. Remove from heat and stir with fork. Cover and let steam for 5 to 10 minutes.
About 45 minutes before serving, cut chicken breasts into bite size pieces. In 10-inch skillet with oven-safe handle (or cover skillet handle with heavy-duty foil when baking in oven later) over medium heat, in hot margarine or butter, cook chicken breasts, half at a time, until lightly browned. With slotted spoon, remove chicken to bowl. Preheat oven to 400°. In drippings remaining in skillet, cook onion until tender. In cup, stir cornstarch and 3/4 cup water until smooth. Add cornstarch mixture, frozen vegetables, bouillon, half and half, mustard, rosemary, salt and pepper to skillet. Heat to boiling, stirring constantly. Stir in chicken. Remove skillet from heat.
Combine all ingredients, except seed. Mix well. Form into 4 patties. Sprinkle with seed; press in place on pan. Bake at 350° for 10 to 15 minutes. Turn over once.
Drain before serving. You can add 2 cups baby lima beans. Combine and toss lightly. Refrigerate overnight.
Whisk together oil, dressing, soy sauce, honey, garlic and sesame seed. Toss cabbage, grapes and apple slices with dressing. Makes 6 servings.
In a pan, melt butter. Add garlic. When it turns yellow, add orzo (2 to 3 tablespoons) or spaghetti broken into rice-sized pieces. Stir over medium heat until rice is coated with butter and smells like popcorn. When it is turning brown (don't let it burn), add the broth which has been heated with the salt if necessary. Quickly stir once. Put lid on firmly and reduce heat to lowest possible and simmer for 15 to 20 minutes, until all liquid is absorbed and rice is tender. Remove from heat. Fluff with fork and add chopped parsley.
Separate cauliflower into flowerets. Blanch for 10 minutes. Drain flowerets and place in a shallow baking dish that can go under a broiler.
Set crackers aside. Combine remaining ingredients. Pour into a baking dish and bake at 350° for 20 minutes. Top with cracker crumbs and return to oven for 10 minutes.
Spray pan with Pam. Place bacon on bottom of pan, then lay chicken pieces. Next, place vegetables around chicken; add tomatoes. Season and place cubes around and add warm water. Cover with foil. Cook at 350° for 1 1/2 hours.
Use pie pan. Make brownies as directed. When cooled, mix icing as directed and ice brownies in pie pan (may also decorate for parties). Warning: Very rich!
Combine all ingredients and melt over low heat. Stir continuously and boil 10 minutes or until it runs smooth from spoon. Scatter nuts on unbuttered plate and pour candy over them.
Mix sugar, flour, salt, mustard and egg with a little water to smooth. Heat pineapple and lemon juice. Add mixture; cook until nearly thick. Add butter; cook until smooth. Cool. Add the marshmallows and the fruit. Fold in whipped cream. Let stand overnight in the refrigerator.
Melt butter over medium heat. Add chicken. Cook until well done. Remove chicken. Add garlic to butter and saute. When chicken is cool enough, dice into bite size pieces. Add chopped up broccoli and package of dry noodles to butter, stirring frequently until completely coated. Add chicken broth. Over high heat, bring to a boil. Reduce heat to medium-low. Add chicken. Cover and cook until noodles and broccoli are tender and all liquid is absorbed, about 10 minutes.
Mix first four ingredients and place in a 9 x 13-inch pan. Bake at 400° for 15 minutes, stirring occasionally. When brown, press half of mixture in pan. Save half for top of dessert.
Trim excess fat from meat. Sprinkle with paprika, salt and pepper. Brown in hot Wesson oil in large pan. Add water and bay leaf; cover and simmer 1 1/2 hours. Add onions, carrots and tomato sauce. Cover and simmer 1 hour or until tender. Add parsley. Remove from heat and gradually stir in sour cream. Yield: 6 to 8 servings.
Mix all ingredients. Shape big teaspoonfuls of dough into crescent shapes. Bake for 20 minutes at 325°. Roll warm cookies in powdered sugar and again when cool.
Cook broccoli according to package directions until tender. Drain well and set aside. Melt margarine, add garlic cheese links, mushroom soup and onion. Cook until all ingredients are thickened. Add the drained broccoli and stir. Serve with rye melba rounds.
In a shallow dish or on wax paper, combine flour, salt and pepper. Evenly coat chops with seasoned flour; set aside. In medium skillet, cook coated chops in hot butter 5 minutes, until brown on both sides. Drain off excess fat. Add broth or wine; cover and cook 5 minutes. Remove cover and add mushrooms. Cook 5 more minutes, stirring occasionally, until chops are fully cooked. Sprinkle with parsley. Makes 4 servings.
Cook 10 minutes at 10° in oven. Serve with mashed potatoes.
Pound chicken until it is 1/2-inch thick. Combine basil, oregano, salt, pepper and bread crumbs. Dip chicken in eggs then in bread crumb mixture. In skillet, heat 3 tablespoons oil. Add chicken and cook over medium heat for 3 to 4 minutes on each side. Preheat oven to 350°. Pour spaghetti sauce in bottom of baking dish. Add chicken. Pour remaining sauce on chicken. Top with Mozzarella and Parmesan cheese. Bake for 20 minutes.
Combine first 6 ingredients. Let it chill. Roll in a ball and then roll in another 1/2 cup of chopped pecans.
In a large mixing bowl cream together the cream cheese, Ricotta and sugar. Beat in the eggs, one at a time, beating well after each addition. Add the flour, butter, cornstarch and vanilla and beat the mixture until well blended. Fold in the sour cream. Pour the batter into an ungreased 9-inch spring-form pan. Bake on middle rack of oven for one hour at 325°. (Cake will be soft in the center.) Turn off the heat but do not open the door! Let cake set in the oven for two hours. Remove from oven and let cool completely in the pan. Chill the cake, loosely wrapped, for at least 2 hours. Remove the sides of pan and transfer cake to a cake stand or plate.
In large skillet over medium burner, place oleo/butter and melt, then put in onion and green pepper. Saute until tender, stirring occasionally, then pull to one side and place catfish fillets in skillet, one at a time. Sprinkle with lemon pepper and seasoning salt, then pull onion and green pepper on top of filets and cook until done, about 30 minutes.
In large bowl, mix Jell-O with Cool Whip using wooden spoon. Add other ingredients. Pour in long glass cake pan (8 x 11-inch). Garnish with maraschino cherries.
Mix soup and sour cream together. Steam squash and onions until soft. Layer stuffing, soup mixture and squash-onions until all used. Top with stuffing. Bake for 30 minutes in baking dish at 350°.
Combine. Use sponge brush; coat back of stickers. Allow to dry. When dry, coat again. Can make your own post-its this way.
Peel and chop apples. Combine apples, eggs, oil, sugar, nuts and vanilla; mix well. Add flour, salt, baking soda and cinnamon. Bake in greased and floured tube pan at 350° for 1 hour or until toothpick inserted comes out clean.
Shred potatoes into cold water; drain well. Combine with onion, salt and pepper in medium mixing bowl. Melt Crisco or margarine in large skillet. Add potatoes; spread evenly in pan. Cook over medium-high heat 13 to 15 minutes or until golden brown and tender, turning potatoes with spatula after half the time.
Cook the sugar, brown sugar and milk to firm ball (240°). Remove from heat. Add remaining ingredients. Beat until creamy. Pour into an 8 x 8 x 2-inch pan. Mark into squares. Makes 24 pieces. Mighty good!
Beat 1 whole egg and 3 egg yolks together; add 1 cup sugar and mix together. Take 1/4 cup sugar and add flour, cocoa and salt. Add to egg and flour mixture. Add milk and mix together. Cook in top of double boiler until thick. Pour into baked pie shell. Make meringue from 3 egg whites beaten until stiff; add 1/4 teaspoon cream of tartar, 6 tablespoons sugar and 1 teaspoon vanilla. Put on pie and brown in 350° oven.
Cream sugar and oil; add eggs, mixing well. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk. Add prunes, nuts and vanilla. Mix thoroughly. Bake at 300° for 1 hour.
Bake cake according to package directions in a 13x9 cake pan. Cool. Prepare pudding according to the directions on package and pour over cooled cake. The pudding will be thick. Put Cool Whip on top of the pudding layer, and refrigerate until ready to serve.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients. Pour into two 9 x 5-inch greased and floured loaf pans. Bake at 350° for 1 hour.
Mix together cheese, margarine and sugar. Add remaining ingredients and mix. Bake at 325° for 1 1/2 hours. Keep an eye on it!
Sift flour and soda; add oil and sugar substitute. Mix well until light. Beat in eggs and remaining ingredients. Beat until well blended. Pour into loaf pan and bake at 350° for about 35 minutes or until toothpick comes out clean.
Sift the first 3 ingredients together and add egg yolks; mix, then add milk. Cook until thickened. (I cook mine in the microwave.) Add margarine and vanilla. Mix until margarine is melted. Pour into baked pie shell and add meringue. Brown.
Mix soups, milk, chilies and 1/2 of cheese together. In a skillet, saute ground beef and onions together until beef is cooked thoroughly. Crush Doritos and add together with meat to the soup mixture. Pour into a large casserole dish and top with remaining cheese. Bake at 325° for 45 minutes.
Blend margarine and 1 cup sugar; beat in eggs, one at a time. Add almond extract. Mix together dry ingredients; add to egg mixture alternately with milk. Blend just to mix. Fold in peel and poppy seed. Pour into a greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for approximately 70 minutes. Mix lemon juice and 1/4 cup sugar; spoon over hot loaf. Let cool before removing from pan. Wrap and refrigerate for 24 hours before slicing.
Mix together flour, baking powder, salt and pepper. Add to beaten eggs. Mix onion, green pepper, cottage cheese and Cheddar cheese, mushrooms and melted margarine. Pour into a 9 x 13-inch greased baking dish. Put tomato slices on top, pressing gently with a fork. Sprinkle with parsley flakes. Bake at 450° for 45 to 50 minutes. Let stand 15 minutes before serving. May be made the day before and refrigerated.
Mix meal, oil and eggs together. Add corn, onion, sour cream, peppers and cheese. Mix well. Bake 40 minutes at 350°.
Combine yogurt and egg. Mix well. Add pancake mix and blend just to combine. Lightly spray a non-stick pan or griddle and ladle 2 tablespoons of batter per pancake. While pancakes are cooking on the first side sprinkle with blueberries, raspberries or banana slices. When pancakes are firm, turn pancakes and cook one more minute. Serve with warm syrup.
Cut up cabbage into small pieces and place in 9 x 13-inch baking dish. Brown meat and onion in skillet. Stir in rice. Heat soup and water and pour over meat. Pour soup mixture over cabbage and bake 1 1/2 hours at 350°.
Blend together cream cheese, brown sugar and vanilla and spread in dish. Immediately before serving, put 1/2 cup crushed peanuts on top. Arrange sliced apples around outside of dish. Enjoy.
Spray large frying pan with some butter spray. Dice up your apple. Add apple, raisins and rice (cooked) to the warmed frying pan. Just simply heat up and serve. Can add some sugar or sweetener.
Place cabbage in boiling pan of water on stove. Boil until tender. Dice onion; put onion into a skillet with butter. Mix onion in a large bowl with hamburger, rice, egg and a dash of salt and pepper. When cabbage leaves are done, take a ball of hamburger mixture and wrap with a cabbage leaf. Place a toothpick through it to hold together. Place cabbage rolls in a large kettle. Pour tomato juice over rolls. Cook on top of stove for 45 minutes.
Measure bread cubes into a large bowl. Melt 1/2 cup butter in skillet. Cook celery and onions until soft. Pour over bread cubes. Heat 1/2 cup butter in skillet; add oysters and liquid. Heat a few minutes; remove oysters. Pour liquid over bread cubes. Chop oysters; add to bread cubes mixture. Add milk, sage, salt and pepper. Mix well. Stuff lightly into turkey. Makes enough for a 16 to 18 pound turkey.
Place the prepared, but raw, potatoes and onions in a 9 x 12-inch greased casserole dish. Mix the soup and milk. Sprinkle potatoes and onions with salt and pepper. Place pork chops on top. Pour soup mixture over all and bake 1 to 1 1/2 hours at 350°. (Cover with foil and bake 1 hour, then uncover and brown the last 30 minutes.)
Put shortening and water in 2-quart pan. Bring to a boil. Add flour, then cook until thick. Stir constantly. When mixture gathers into a mass, remove from heat. Let cool for 6 to 8 minutes. Add unbeaten eggs, one at a time, mixing thoroughly after each addition. Place in mounds on a greased cookie sheet 1 1/2-inches apart. Bake 40 minutes at 400°. Yields 12 large puffs.
Cook two cups grits in 1 1/2 qts of water until done. Add 1/2 cup milk, 2 rolls garlic cheese, 4 eggs (beaten), 1/4 lb butter, and salt and pepper to taste. Pour into buttered casserole. Sprinkle with Parmesan cheese and paprika. Bake at 300° for 30 minutes.
Spread the 2 cans of bean dip for bottom layer. Next, mix together the mayo and sour cream with taco seasoning mix (I usually double these amounts); layer over bean dip. Next, add chopped onion, grated sharp cheese, sliced black olives and chopped tomato. Add any other preferred toppings.
Cream together margarine, both sugars and peanut butter. Mix in remaining ingredients. Spread in 8-inch baking dish. Bake at 350° for 20 to 25 minutes. Remove from oven and spread chocolate chips over top and let melt.