HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook veggies, and leave them a little crisp. Cool veggies and tortellini. Add other ingredients and add a jar of italian dressing. Cover and chill.	Sprinkle with Parmesan cheese.
Grease 9 x 13-inch pan. Put first 6 ingredients on bottom of pan. Sprinkle box of cake mix over filling. Melt butter and pour over top. Add chopped nuts over cake mix. Bake at 350° for 1 hour or until brown.
Mix together the first 4 ingredients. Add remaining ingredients. Spray or grease cookie sheets; roll in small balls. Press with fork or hand. Bake at 325° for 12 to 15 minutes. (Put around 12 on each cookie sheet.) Makes 36.
Slice squash into thick chunks and quarter; cook in saltwater just until done. Drain well. Melt butter and add to stuffing mix. Combine soup and sour cream. In large bowl, combine squash, carrots, onion and salt and pepper to taste; fold in soup mixture. In a 13 x 9 baking dish, spread a layer of stuffing mix and pour squash mixture over it. Sprinkle top with stuffing mix. Bake at 350° for 30 to 45 minutes or until completely heated through. May be prepared ahead of time and kept in the fridge until baking time. Serves 12.
Melt butter and brown sugar until well blended; boil 5 minutes. Add rest of ingredients. Line 9 x13-inch pan with Club House crackers. After filling is cooled, spread on crackers. Add another layer of crackers. Melt the chips and frost on top of crackers. Let cool. Cut them at room temperature.
Bake at 350° for 1 hour. This should be put in a greased casserole dish.
Mix yogurt and Cool Whip and fill crusts; chill and serve. Low-fat but tasty.
Put mixture of the first 4 ingredients into a well-greased cookie sheet. Pour the melted chocolate chips over the mixture. Refrigerate 15 minutes, then slice into 2 x 2-inch squares. Keep in refrigerator.
Mix all ingredients. Spread in pan (large cookie sheet size). Garnish with green peppers, tomatoes, lettuce, cheese, little green onions, black olives or whatever you desire. Serve with nacho chips. Serves 8 to 10.
Cream butter and sugar until fluffy. Add eggs one at a time. Add flour. Fold in orange slices, coconut and nuts. Add fruit cocktail very gently. Pour into 10-inch tube pan that's been greased and floured. Bake at 250° for about 2 hours and 15 minutes.
Mix up pudding as directions indicate on box. Soften cream cheese; mix cheese, Cool Whip, vanilla flavoring and lemon juice together. Then take 1 row of cookies and crush; then begin to layer ingredients with 1/2 mix, another row of Oreo cookies and your last row should be Oreos on top.
Combine cream cheese and milk; beat until smooth. Add sugar and lemon juice. Beat well; set aside. Prepare whipped topping mix according to package directions. Fold in cream cheese mixture. Spread evenly over graham crust. Spread pie filling. Chill several hours before serving.
Combine cream of mushroom soup and milk in saucepan; bring to boil. Line 9 x 9 x 2-inch baking dish with Ritz crackers, then a layer of asparagus, then a layer of cheese. Pour 1/2 of soup mixture over this. Add another layer of crackers and cheese. Pour remainder of soup mixture over top. Bake in oven at 400° until bubbly.
Combine yellow cake mix, 1 egg and butter. Mix and pat into a cake pan. Then beat the 2 remaining eggs, cream cheese and confectioners sugar. Mix well and pour over crust in cake pan. Bake at 350° for 25 to 30 minutes or until golden brown. (Top should be soft when you take cake out.) Don't overbake!
Melt chocolate and butter in 4 cup saucepan over low heat. Stir in sugar and corn syrup; add water. Bring to a low boil and keep cooking over medium heat for 5 minutes, stirring. Off heat, add salt and vanilla. Reheat in microwave. Serve on ice cream or angel food cake.
Line cookie sheet with brown paper. In a small mixer bowl, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Put mixture in decorating bag with 1/2-inch round tip, filling bag half full. Beginning at head end, squeeze bag gently, moving tip clockwise direction to form a question mark. For lower body, continue squeezing as you move tip about 2 1/2-inches to right, back left, then right, releasing pressure as you pull up tip. Place mini chocolate pieces on head for eye and beak. Bake in a 300° oven about 15 minutes. Turn off oven and let cookies dry in oven with the door closed about 30 minutes. Makes about 24.
Add water to potatoes, celery, onion, parsley flakes, seasonings and bouillon cube. Cover; cook until tender. Blend flour with a small amount of milk; stir into vegetable mixture. Add remaining milk; cook until thickened. Add Velveeta; stir until melted. Makes 6 to 8 servings.
Brown onion, garlic and beef together. Add tomato paste, mushrooms and salt and pepper. Boil noodles. Combine cheeses in bowl. Grease bottom of casserole dish. Layer noodles, meat and cheese. Last layer should be noodles. Cover with foil. Bake at 350° for 1 hour.
Place chopped nuts in the bottom of Bundt pan. Mix sugar and cinnamon in large bowl with lid. Cut each biscuit into quarters. Put pieces in bowl of sugar mixture gradually (1 can at a time). Shake to coat. Put biscuit pieces in pan. Melt butter and brown sugar in saucepan. Bring to a boil. Pour on biscuits. Bake at 350° for 25 to 30 minutes. Turn out onto cake plate leaving pan over bread for 1 minute. (The heat will loosen the brown sugar.) Eat with fingers.
Peel and slice eggplant (round), saute hamburger with onions and add tomatoes. Place layer of meat mixture in casserole dish; cover with layer of eggplant. Cook at 400° for 45 minutes. Cook rice and serve casserole spooned over rice.
In a 1 1/2-quart shallow baking dish, combine 1 1/2 cups cheese with remaining ingredients. Top with 1/2 cup cheese. Bake at 350° for 30 minutes.
Combine sugar and eggs; beat well. Add butter, vanilla and coconut. Mix well. Pour into pie shells and bake at 350° for 25 minutes until firm.
Combine all ingredients except mushrooms and beans. Cook until vegetables are tender. Add mushrooms and beans with liquid. Heat and serve.
Cut lengthwise slice from pineapple. Remove about 1/3 of pineapple. Scoop pulp from slice; discard rind. Scoop pulp from remaining portion of pineapple, leaving shell about 1/2-inch thick. Set aside. Chop pineapple into bite size pieces. Crush 1 cup of pineapple pieces. Reserve rest for dipping. Combine crushed pineapple and juice, egg, sugar and flour in a large saucepan. Cook over low heat until thickened. Cool. Fold in whipping cream and pour into pineapple shell. Serve dip with reserved pineapple and other fresh fruit cut into serving pieces.
Mix cake as directed adding 1/3 cup cream and 3/4 cup margarine. Pour half of batter in a greased oblong pan. Bake 15 to 20 minutes at 350°. Melt caramels in 1/3 cup cream and spread on top of cake. Sprinkle with chocolate chips and nuts. Pour remaining batter on top and bake about 30 minutes. This cake requires no icing. It is rich and moist.
Melt butter in a large iron pot. Blend flour and stir over medium-low heat until roux is dark brown, 10 to 15 minutes. Add onions, celery, green peppers and garlic and cook until tender-crisp, 2 to 3 minutes. Stir in remaining ingredients, except rice, and simmer 20 minutes. Ladle etouffee into soup bowls and top each serving with 1/2 cup fluffy rice.
Cream sugar and butter. Add eggs and flour and beat well. Add buttermilk and flavorings and mix. Pour into pie shell and bake at 350° for 45 to 50 minutes, until golden brown.
Preheat oven to 350° (325° for glass dish). In bowl combine flour, oats, brown sugar and butter. Mix well. Reserving 1/2 cup, press remaining oat mixture on bottom of 13 x 9-inch baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and semi-sweet chips. Top with remaining oat mixture. Press down. Bake 25 to 30 minutes or until lightly browned. Cool.
Mix everything in a blender. Pour into a 9-inch pie plate, buttered. Bake until custard sets at 400° for 25 to 30 minutes.
Mix all ingredients together and cook in the crock-pot on low. Great for cooking all day or until meat is done.
Brown meat in large skillet and drain. Add rest of ingredients except for cheese and spaghetti and mix well. Put spaghetti in casserole. Pour meat sauce over spaghetti. Sprinkle with Parmesan cheese. Bake at 350° for 25 minutes.
Preheat oven to 350°. Spread coconut in shallow baking pan. Bake 7 to 12 minutes or until lightly browned, shaking pan often to toast coconut evenly. Set aside. Grease bottom of 9 x 5-inch loaf pan; set aside.
Cook sugar, milk and butter until it forms soft ball when dropped in cool water. Add dates (cut up) and cook until it forms hard ball when dropped in cool water. Take from heat and add pecans. Beat until thick. Pour out on damp cloth. Roll in long round rolls (smaller rolls for smaller pieces of date loaf). Place in refrigerator to cool. Take out and cut in thin slices.
Cut the asparagus stalks to about 3-inch lengths and wrap the cut ends with ham strips. Serve as a dip with Thousand Island dressing.
Bring butter and milk to a boil in saucepan. Remove pan from heat and add the Baker's chocolate, vanilla and confectioners sugar. Spread frosting on cake.
Brush pork chops with tomato paste. Mix cheese with bread crumbs; pat into chops. Pan-fry chops until brown; place in baking dish. Add a small amount of water to prevent sticking. Bake at 350° for 1 hour. Serve with sauce. Yield: 4 servings.
Cream together sugar and shortening. Add egg and beat well. Sift together flour, baking powder and salt; add to creamed mixture. Beat until smooth. Pour into greased 9-inch square pan. Top with mixture of 1/2 cup brown sugar, 2 tablespoons flour, 2 teaspoons cinnamon and 2 tablespoons butter. Bake at 375° for 25 to 30 minutes.
Preheat oven to 300° and grease an angel food or Bundt pan. Cream in bowl the 1 cup sugar, butter and eggs. In large bowl, combine flour, baking powder, baking soda and salt. Add to ingredients the sour cream, milk and vanilla. In separate bowl, combine walnuts, 1/2 cup sugar, cinnamon and mace. In pan, divide sour cream mixture in half and pour half into pan. Sprinkle nut mixture over this and cover with rest of sour cream mix. Bake 50 to 60 minutes. Cool on rack and invert for serving and slicing.
Blend cream cheese and party dip together. Stir in diced red peppers and diced black olives. Chill an hour. Using a spatula, form a football shape on a platter; chill 4 hours or overnight. Decorate football using vegetable slices and cheese strips. If you have to, look at a football.
Mix dry ingredients together. Stir in oil and water. Add more water as necessary to form a soft, pliable dough. This dough keeps well in airtight container.
Mix cereals, peanuts, mixed nuts and pretzels together gently. Put on baking sheets or large roaster. Drizzle melted oleo mixture over dry ingredients. Mix. Put in oven at 250° for 1 hour. Stir every 10 minutes.
Brown chicken in shortening. Place in a 2-quart casserole. Discard drippings. Stir soup, milk and seasonings together, heat. Add carrots and onions. Cover and cook over low heat for 10 minutes. Add lima beans and cook until separated, stirring often. Pour over chicken. Cover and refrigerate immediately until 1 hour and 15 minutes before serving. Bake, covered, in 375° oven for 1 hour. Uncover and bake 15 minutes more or until chicken is tender. Decrease baking time, if covered, by 15 minutes if not refrigerated. Makes 4 to 6 servings.
Line a 9 x 13-inch pan with asparagus. Top with chicken. Mix soup, mayonnaise and lemon juice together and pour over all. Top with cheese and bread crumbs. Bake at 375° for 20 minutes or until bubbly.
Dissolve yeast in warm water. Stir in sugar, salt, softened margarine and 3 cups flour. Beat at low speed until blended. Beat at medium speed until smooth. Mix in rest of flour by hand or mix all steps by hand. Cover. Let rise. Stir down. Beat for 1/2 minute. Turn into 1 1/2-quart round casserole. Bake at 375° for 50 to 55 minutes.
Trim round steak. Cut into serving portions. Combine flour, sugar and pepper. Toss steak to coat thoroughly. Place potatoes in crock-pot and cover with steak pieces. Thoroughly combine soup mix and beer. Pour over steak, moistening well. Cover and cook on low setting 8 to 12 hours. Thicken gravy before serving.
Prepare mashed potatoes according to package directions, omitting butter. Turn into casserole. Add butter and cheese and beat until well blended. Add scallions and mix well. Refrigerate for several hours for flavors to blend. If desired, sprinkle Cheddar cheese on top before baking. Bake at 350° for 1 hour. If casserole is not refrigerated, bake for only 30 minutes. Serves 8 to 12.
Cook Jiffy mix according to box directions. Let cool. Cut in half. Crumble 1/2 corn bread in dish, then 1/2 cup tomatoes, 1/2 cup bell peppers and 1/2 cup onion. Sprinkle 1/2 jar of bacon pieces.
Pare eggplant and cut in 1-inch cubes.	Cook in boiling salt water for	10 minutes and drain. Add next 8 ingredients and mix well. Add	seasonings. Pour in greased baking dish. Sprinkle with sharp Cheddar cheese. Bake at 350° for 1 hour. Yields 8 servings.
In saucepan, boil young beets until tender. Skin and cover with liquid made by combining brown sugar, vinegar, water, cinnamon and cloves. Let beets stand in mixture for several days. Remove beets and add eggs. Let stand for 2 days.
Mix sugar, flour and shortening as you would for pie crust. Add sour milk, baking soda, salt and vanilla. Roll out and place a teaspoon of filling on each cut cookie. Roll out a top and place over filling. Pinch with fork to seal. Bake at 375°.
Heat sauce until smooth; add cornstarch and spices and blend well. Add water; cook over medium heat in small skillet, stirring constantly, until mixture boils and is thickened. Add little franks or links. Cook for 10 minutes until heated through.
Marinate chicken breasts for 4 to 5 hours in mixture of 2 cups pineapple juice, wine vinegar, 1/2 teaspoon ginger, honey, 2 teaspoons Worcestershire and 1/2 teaspoon salt. Then either bake it and cut it up or cut it up first and stir-fry it.
Sift dry ingredients together.	Blend in shortening and butter, 1/2 at a time until it looks like coarse corn meal. Use 3 or 4 Tbsp. ice water or milk to form dough. Too much liquid will make it sticky. Refrigerate until chilled. Will keep in refrigerator for 1 week. Roll out on floured board to fit pie plate.
Cook onion in margarine but do not brown. Blend in flour and heat until bubbly. Add milk and stock and cook until sauce thickens, stirring constantly. Remove from heat and add cheese. Stir until melted. Add vegetables. Heat. You may top with parsley or chives to serve.
In a mixing bowl, beat the sugar and butter. Add eggs; mix well. Add flour, cocoa and salt. Stir in vanilla and nuts. Pour into a greased 9-inch pie pan. Bake at 350° for 30 to 35 minutes or until almost set. Serve with whipped cream and strawberries, if desired. Yields 6 servings.
Mix all ingredients together and freeze. May be dipped as ice cream or cut into squares. Any fruit may be used with pineapple.
Cook sugar and water until it spins a thread; let cool. Combine remaining ingredients. Add syrup and beat thoroughly. Chill. Makes 2 cups.
Blend sugar, flour, eggs, margarine and vanilla. Stir in chocolate chips, pecans and coconut. Pour in pie shell. Bake at 350° for 30 to 35 minutes.
Mix mustard and currant jelly. Heat to simmering. Stir in franks. Keep hot. Serve on toothpicks.
Cream butter and sugar. Add well beaten eggs. Mix vanilla wafers, coconut and nuts; pour into well-greased and floured tube pan. Bake 1 1/2 hours at 275°.
Combine all ingredients. Roll into small balls (about the size of a very large marble). Bake at 350° for 10 to 12 minutes. Cool; roll in powdered sugar.
Cut large Spanish or Bermuda onions into 1/4-inch slices. Separate into rings. Put flour in paper bag and shake so that the onion rings are coated with flour. Then dip onion rings in batter and deep fry.
Brown beef in oil. Add onion	and green pepper. Add celery and cut green beans. Cook 3 to	5 minutes. Combine cornstarch with soy sauce and water. Add to skillet.	Stir in mushrooms. Cook about	10 minutes, stirring, until liquid is clear and shiny and beans	are tender. Add salt as desired. Serve over cooked rice.
Arrange chicken in baking dish. Mix next items together and pour over chicken. Cover and bake 60 minutes at 375°. Serve with rice.
Boil pork liempo, in 2 cups water and some salt. Cook until liempo is tender and skin easily peels off. While hot, cut liempo into cubes. Place in a bowl and add vinegar, soy sauce and chopped raw onions. Serve immediately.
Drain pineapple; reserve juice. Mash softened cream cheese and gradually add lemon and pineapple juices. Beat until creamy. Slice bananas (lengthwise) and spread with cheese mixture. Arrange on a bed of lettuce or salad greens.
Mix together first 6 ingredients. Stir soup and mayo together. Toss with turkey mixture. Pour into a buttered 2-quart casserole. Sprinkle with chow mein noodles. Bake about 30 minutes at 350° or until bubbly all over.
Dissolve gelatin in boiling water. Add wine and strawberries. Chill until partially set. Fold in marshmallows. Pour into individual dessert dishes. Chill until firm. Makes 8 servings.
Wash rice. In covered pan, gently cook rice (with salt) in water for 45 minutes. Brown ground beef; set aside. Saute mushrooms, celery and onion in butter for 5 minutes. Combine soy sauce, sour cream, salt and pepper. Add rice, beef, onion, mushroom mix, water chestnuts and olives. Add most of the almonds, reserving some for garnish. Place in a lightly greased 3-quart casserole dish. Bake at 350° for 1 hour, uncovered. Add water if needed and season to taste. Garnish with almonds and parsley, if desired.
Place flour, sugar, salt, yeast and eggs in large bowl. Heat milk and oil until hot; pour milk and oil mixture over ingredients and mix. Add enough flour to make stiff dough, not sticky. Turn out on lightly floured surface and knead for 5 minutes. Shape in a ball. Place in a lightly greased bowl. Cover and let rise until double, about 1 1/2 hours. Punch down. Knead 5 more minutes. Separate the dough in half to make loaves. Put in greased loaf pans. Cover and let rise double. Bake at 300° for 45 minutes.
Drain pineapple, reserving juice. Set aside pineapple. Add enough water to juice to make 1 1/3 cups liquid. In microwave bowl, combine liquid, brown sugar, cornstarch, vinegar and 1/3 cup soy sauce. Microwave on High for 7 1/2 to 11 minutes or until mixture is thick and glossy, stirring twice with whisk. Set aside.
Mix cake mix, butter and 1 egg well. Spread in 13 x 9-inch baking pan.
Sift into an 8 x 8-inch ungreased baking pan the flour, cocoa, sugar, baking soda and salt. Make 3 holes in the dry ingredients. Into 1 hole, put vanilla. In another hole put vinegar and in third hole put vegetable oil. Pour cold water over everything. Stir until smooth. Bake at 350° for 25 minutes. Immediately after removing from oven, place candy bar squares around on the surface. When melted, spread around to frost the cake. Cut and serve.
Heat oven to 350°. Grease and flour 12 Bundt shape muffin pans, two 6-cup pans or one 12-cup Bundt pan.
Combine sugar and milk; bring to a boil. Stir and cook over medium heat to soft ball stage. Remove from heat. Stir in Marshmallow Creme, peanut butter, vanilla and few grains of salt. Beat until well blended and spread into a greased 9-inch square pan. Cool and cut into squares. Yields about 2 pounds.
In medium saucepan, combine chicken broth and garlic. Add onion and carrots. Cook until tender, about 15 minutes. Add evaporated milk, skim milk, potato flakes, pepper and parsley. Mix well to combine. Lower heat. Continue cooking 2 to 3 minutes or until heated through. Serves 4. Freezes well.
Add milk to banana pudding. Mix, using mixer for 2 minutes. Fold in Eagle Brand milk and Cool Whip. Layer vanilla wafers, bananas and pudding in large bowl. Refrigerate. Enjoy!
Heat oil in large Dutch oven or electric skillet. Brown chicken and add all spices and bouillon. Reduce heat to medium low and add remaining ingredients, chopping tomatoes as added with juice. Cook, covered, about 30 minutes and then cook, uncovered, another 15 to 30 minutes until chicken is done and liquid is somewhat reduced. Very good served with rice.
Mix catsup and water. Sprinkle meat with 1/4 cup flour, salt and pepper. Pound into meat and turn over. Add remainder of flour, salt and pepper. Pound this into meat. Brown on both sides of meat. Add other ingredients. Cover tightly and cook slowly on top of stove for 1 hour.
Heat oil in 10-inch skillet. Add zucchini, carrot, onion, celery, bell pepper, garlic salt, basil and pepper. Toss to mix well. Cook covered over medium heat 4 minutes, stirring occasionally. Combine taco sauce and mustard; stir into vegetables. Add tomato; cook uncovered for 3 to 5 minutes. Season with salt. Sprinkle shredded sharp cheese or Mozzarella on top. Serves 4 to 6.
Make your favorite recipe for meatballs; do not brown. Combine spaghetti sauce and cranberry sauce. Place in slow cooker or large saucepan. Add the meatballs. In a slow cooker, cook on low for 4 hours. In a saucepan, cover and cook on low heat for 1 to 2 hours.
Boil chicken until done. Then let cool. Peel off skin and debone all the meat. In a large pot combine Velveeta, sour cream, rotel, cumin and soup until cheese is melted. Put in tortillas; chicken, monterey jack cheese and about 2 tablespoons of velveeta mix. Roll up and lay in cake pan. When done put left over chicken, velveeta sauce, and monterey jack cheese over the top of rolled enchiladas. Bake in 350° oven for 30 to 45 minutes.
Heat oven to 375°. Mix well refried beans, Bisquick and water. Spread mixture in bottom and halfway up side of greased 10-inch deep pie plate. Layer in order: hamburger, avocado, salsa and Cheddar cheese. Bake for 30 minutes. Each piece may be served with a dollop of sour cream.
Mix pineapple and sugar in saucepan and bring to boil. Dissolve gelatin in cold water and add to pineapple mixture. Set aside to cool. Crush cherries. Add cherry juice to the cream cheese and mix until smooth. Add cherries and lemon juice. Combine with gelatin mixture. Fold in whipped cream. Refrigerate.
Cream sugar and margarine; cut cream cheese into 3 parts. Add alternately with eggs, one at a time.	Add flavorings. Sift flour and add to mixture 1 cup at a time. Bake in a greased and floured tube pan	at 300° for 1 hour and 45 minutes.
Put all of the ingredients into a large mixing bowl. Everything can be added without sifting. Beat for 20 minutes. Pour into a greased and floured tube pan. Bake at 350° for 1 hour and 30 minutes. Cool cake on rack 15 minutes before removing from pan. Serves 20.
Put Master Cake Mix in bowl; blend in additional sugar and butter. Add eggs and beat well, then add sour cream and vanilla. This can be mixed with electric mixer or by hand. Beat thoroughly until batter is smooth.
Sift flour; add sugar and salt. In medium saucepan, bring to a boil the buttermilk, water and cocoa. Add to flour mixture. Pour into 13 x 9 x 2-inch greased and floured pan. Bake at 350° for 45 minutes.
Mix sugar and cinnamon. Peel bananas, brush with lemon juice, then dip in sugar mixture. Wrap bacon strip around each banana; secure with wooden toothpicks. Sprinkle apples with remaining sugar mixture. Place fruit in broiler 4 inches from heat. Broil 10 to 12 minutes; turn bananas once. Remove from pan and serve immediately. Makes 4 servings.
Brown sausage in a skillet, stirring until it crumbles; drain well. Return sausage to skillet; add onion and bell pepper and cook until vegetables are tender. Remove from heat; stir in pork and beans and remaining ingredients. Spoon into a lightly greased shallow 2-quart casserole. Bake at 400° for 40 minutes. Yield: 5 3/4 cups.
Mix ingredients well. Make into balls. Roll into cabbage leaves that have been in salted boiling water 1 to 2 days. Brown flour in ham or bacon fat. Mix in 1 can tomato puree. Simmer; add 1 can sauerkraut. Mix well; then add meat balls. Add another can sauerkraut and some water. Cook slowly 3 to 3 1/2 hours, until tender.