HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease bottom of 9 x 13-inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, melted butter and 1 egg. Press into pan. Combine pumpkin pie mix, 2 eggs and 2/3 cup milk. Pour over crust. Combine 1 cup reserved cake mix, cinnamon, sugar and 1/4 cup butter. Sprinkle over pumpkin. Bake at 350° for 45 to 50 minutes, until knife inserted comes out clean. Serve with whipped topping. Keep refrigerated.
Toss ingredients to mix. Garnish with parsley and paprika. Let stand in refrigerator 3 to 4 hours before serving.
In a large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Mix in remaining ingredients. Cook until potatoes are tender. Yields 5 servings, 1 cup each.
On lightly floured surface, roll pastry to 12-inch circle. Place in 9-inch pie plate. Turn under edge; flute. Combine sugar and cornstarch in saucepan; stir in pineapple. Cook, stirring constantly, until mixture is clear and thickened. Cool; spread onto bottom of pastry shell.
Combine first 3 ingredients. Place in a 9 x 13-inch baking dish. Drizzle with melted butter. Stir to combine. Sprinkle with seasoning mix and stir. Bake at 250° for 45 minutes. Stir every 15 minutes.
Saute green onion, celery, green pepper and slivered almonds. Add ground ginger, soy sauce and pepper. Mix water and cornstarch; add to vegetable mix and cook until thick. Add chicken, pineapple and chestnuts; simmer 10 minutes. Serve over cooked rice.
Cream margarine with sugar; add eggs and beat well. Add flour, baking powder, salt and nutmeg alternating with milk, but ending with flour mixture. Fold in 2 cups blueberries (which have been floured from part of 2 cups). Pour into 9 x 13-inch pan and sprinkle with sugar and cinnamon, mixed. Bake at 350° for 40 minutes.
Mix water and all ingredients except 1/4 cup of barbecue sauce. Shape meat mixture into oval loaf in a 9 x 13 inch baking dish, top with remaining 1/4 cup barbecue sauce. Bake at 375° for 1 hour or until center is no longer pink. Makes 6 to 8 servings.
Brown ground beef with onion in a heavy large skillet. Add tomatoes and juice. Stir in rice, spices and seasoning. Cover with tight-fitting lid. Let cook about 20 to 25 minutes on medium to low heat until rice is cooked, stirring occasionally. Serve with cottage cheese and salad. Keeps in refrigerator up to a week.
Mix cream cheese and sugar. Add thawed strawberries. Blend together bananas, nuts and Cool Whip. Blend all together and pour into an oblong dish and freeze. Cut into squares and serve.
Mix sour cream, sugar and Cool Whip together. Break up angel food cake into bite size pieces and mix with Cool Whip mixture. Put in a 9 x 13-inch dish. Mix capped strawberries with glaze and put on top of cake mixture. Refrigerate. (Can substitute nonfat sour cream and lite Cool Whip.)
In a large bowl, combine crab meat, bread crumbs, scallions, milk, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes. Cover with plastic wrap and refrigerate 1 hour. Place flour on a sheet of wax paper. Lightly coat each cake on both sides.
Prepare macaroni and cheese as directed on box. Pour into baking dish and blend in the rest of the ingredients. Bake for 20 minutes in 350° oven.
Brown hamburger and onion together. Add kidney, lima and pork and beans. Boil the brown sugar, vinegar and mustard; pour over beans and meat. You can cook on the stove top or bake in the oven. If baked, bake 30 to 40 minutes at 350°.
Core and wash head of cabbage, place in a large kettle and cover with water. Put a lid on and boil until cabbage is wilted. Cook rice until tender and absorbed all water. Drain and cool head of cabbage. Combine meat and cooked rice. Cut stiff vein from cabbage leaf and place a small amount of meat mixture in center. Fold over and roll leaf up. Place in roaster and cover with tomato soup and cover with lid. Bake at 350° for 2 hours. May serve with mashed potatoes.
Crush crackers and put in large bowl. Add remaining ingredients in order given and mix well. Spray Teflon Bundt pan with Mazola spray or grease and flour non-Teflon Bundt pan. Dump mix into pan and bake at 350° for 25 minutes.
Mix Bisquick, milk, and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder and brush aver warm biscuits before removing from cookie sheet. Makes 10 - 12 biscuits.
Slowly brown pork chops in frying pan on both sides. Pour off drippings and salt.
In large skillet, layer cabbage, carrots, broccoli, pepper slices and ham cubes. Pour water over and cover. Bring to a boil and simmer 5 minutes or until vegetables are tender-crisp. Drain pineapple, saving 3/4 cup juice. Combine brown sugar, vinegar, Worcestershire sauce, salt and cornstarch, mixing thoroughly. Stir in the reserved pineapple juice. Cut 6 slices pineapple in half and add with juice mixture to skillet. Heat to boiling, stirring constantly, until sauce thickens. Serve immediately over rice or chow mein noodles. Serves 4.
Heat soup and cream cheese until smooth and creamy. Stir in Hellmann's and gelatine. Stir in celery, onions and shrimp. Refrigerate 24 hours. Serve with Club crackers.
Combine flour, sugar and butter. Pat into 9 x 12-inch pan. Bake at 350° for 15 minutes. Beat eggs; add sugar, flour and rhubarb. Mix well. Pour over baked crust and return to oven (350°) for an additional 30 to 35 minutes. Cool and cut into bars.
Drain oranges and pineapple. In a bowl, mix cottage cheese with strawberry jello. Add in the drained fruit, then fold in the Cool Whip and pecans. Chill until hardens.
Combine biscuit mix and cheese. Add milk and eggs, mixing just until moistened. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 55 minutes. Remove from pan and serve warm.
Steam broccoli with 1/2 stick oleo until tender. Brown ground beef. Add 1/2 stick oleo. Add celery, onions, bell pepper and garlic; cook until tender. Add rice and mushroom soup. Layer in casserole dish. Layer rice and beef mixture first, broccoli, French fried onions and cheese. Top with French fried onions and cheese. Place in 350° oven until cheese is melted, about 30 minutes.
Cream shortening, sugars and eggs; beat well. Add oatmeal and vanilla. Add flour, cinnamon and salt that has been sifted together. Bake at 375° for 30 to 35 minutes. When cake is baked, spread on topping and put under broiler for about 2 minutes.
Crumble half the cornbread in bottom of a 9 x 13-inch pan. Chop vegetables and put on cornbread. Sprinkle bacon on top. Mix mayo, sugar and pickles. Pour over bacon. Top with remaining 1/2 of the cornbread crumbs.
Grease 12 x 7 x 2-inch baking dish. Mix Bisquick, onion, milk and 2 eggs; beat 20 strokes. Spread in dish. Mix remaining ingredients. Spoon over top. Heat oven to 375° and bake until set, about 35 minutes. Let stand 5 minutes before cutting 6 to 8 servings.
In 2 to 3-quart pan, bring water to boil. Add rice and return to boil. (Do not use seasoning packet.) Cover pan and cook on low heat until water is absorbed and rice is tender (about 30 minutes). Uncover and let rice cool to room temperature, about 30 minutes.
Mix prunes, raisins, vanilla, soda and boiling water. Set aside to cool. Mix flour, nuts and Equal. When the prune mixture is cold, mix in flour mixture. Dough will be real stiff, but don't add any more moisture. Spray two loaf pans with nonstick vegetable cooking spray. Bake at 300° for 1 hour.
Place ground beef along bottom of dish and sprinkle with salt and pepper. Place onion on this. Arrange Tater Tots over this. Pour undiluted soup over beef and potatoes. Bake at 350° for 50 to 55 minutes. During the last 10 minutes of baking, sprinkle grated cheese over casserole and allow to melt.
Mix all ingredients together. Pour into greased and floured tube pan. Bake at 325° for 1 1/4 hours.
Mix sugar and cornstarch and gradually add water. Bring to boil. Boil for 1 minute; add fruit. Pour in 8 x 8 or 9 x 9 inch baking dish.
Combine the dry ingredients and wet ingredients in separate bowls; combine wet to dry. Stir in nuts and cheese and pour into greased baking pan. Bake 1 hour in 350° oven.
Mix brown sugar, walnuts and flour. Stir in margarine; mix until crumbly. Reserve 1 cup. Press remaining mixture into 8-inch square pan and bake at 350 degrees for 12 - 15 minutes, remove. While crust is baking, beat cream cheese and white sugar. Beat in egg. Add lemon juice, milk and vanilla. Blend. Pour onto baked crust and top with the reserved crumb mixture. Bake at 350 degrees for 25 - 30 minutes. Cool and chill. Cut into 2-inch squares. Enjoy!
Melt 1/2 the butter in a heavy skillet and brown pork well. Add sauce and simmer, covered, 25 minutes. Melt remaining butter separately and saute peas and mushrooms for 1 to 2 minutes. Add peas and mushrooms to pork sauce. Keep warm over low heat, stirring occasionally. Prepare noodles according to package directions; drain well. Serve fettuccine on a platter and pour over the pork tomato sauce.
Preheat grill for 6 minutes. Combine beef, cheese and oregano. Mix well. Shape into two or four 3 1/2 inch patties. Place patties on grill, close lid and cook for 5 to 7 minutes or until beef is no longer pink. Serve on English muffins. Top with pizza sauce if desired. Makes 2 or 4 servings.
Preheat oven to 350°. Heat oil in large frypan. In bag, combine flour, salt, pepper and mustard. Shake meat in bag, then brown meat in heated skillet. Sprinkle remaining flour from bag into the fat very slowly and stir. Add water and Worcestershire. Pour meat in pan and cover. Cook 2 hours. Add vegetables and dill and cook 1 hour more.
Butter a large, covered casserole. Put rice in the bottom (these are all juicy vegetables; the rice is to absorb juice). Cut squash or zucchini into pieces. Add chopped celery. Cut other vegetables into good size pieces and arrange on top of squash. Sprinkle with basil and brown sugar; dot with butter. Cover and bake at 350° for about 1 1/2 hours. Stir once after an hour.
Blend butter and flour thoroughly; add liquid gradually, stirring constantly. Cook over low heat, stirring. Add seasonings. Cover tightly and place over hot water until ready to use.
Slice lengthwise, remove seeds and slice as many cucumbers as necessary. Slice onions, same fashion. Lightly salt veggies and refrigerate overnight. (Salt draws water from veggies.) Drain veggies; pat dry. Add sour cream dressing and seasonings.
Prepare marinade of soy sauce, sugar, cornstarch, salt and sherry. Marinate meat. Heat pan. Add 3 tablespoons of oil and saute beef a few seconds. Prepare beans as indicated on package. Add beans to meat with water they were cooked in. Simmer a few seconds. Serve hot. Serves 4.
Combine first 3 ingredients in a large saucepan, cover and cook over medium heat for 15 minutes.
Cook zucchini, carrots and onion until tender (5 minutes). Drain and set aside. Brown hamburger. Prepare stuffing according to package directions.
Heat butter in saucepan over medium heat. Add onion. Cover and cook 5 minutes over low heat. Add carrots, celery, basil and parsley. Season well. Mix and cook 6 minutes. Partly cover over medium heat.
Mix all ingredients together. Place 1/3 cup filling inside crescent rolls. (Keep 2 crescent rolls together to form a square, pressing perforations to seal tightly.) Bring ends together and bake 20 minutes at 350°. Can put seasoned bread crumbs on outside of pastry.
After you pop popcorn, set aside in big bowl. Melt marshmallows with the 1 stick oleo. Pour over popcorn; add the peanuts and M&M's. Grease 12-cup Bundt pan very well. Press mixture into pan. Allow to set overnight.
Pour into unbaked pie shell. Put crust on top. Rub milk or cream on top of crust; sprinkle with sugar. Bake at 350° for 45 minutes, or until done.
Mix the yogurt and Cool Whip together well. Pour into pie crust. Freeze. Set out 5 minutes before serving.
Mix soup with milk. Heat on medium heat, stirring constantly until lumps are gone. Add butter, crab and Old Bay, stirring constantly. Makes 3 to 4 small servings. Can be doubled.
Combine to boiling. Cook to hard crack stage (290°). Pour into an 8 x 8 x 2-inch metal pan.
Add shortening and salt to boiling water and heat to boiling. Reduce heat. Add flour, all at once, and stir vigorously until mixture forms a ball around spoon, leaving pan clean. Remove from heat. Add 1 egg at a time, beating very thoroughly, after each addition. Continue beating until mixture is thick and shiny.
Put butter in bottom of pan. Mix milk, sugar and flour and pour over butter. Pour peaches over batter. Bake at 350° for 50 minutes.
Mix together eggs, sugar and pumpkin. Add to this mixture flour, cinnamon and baking powder. Mix well. Preheat oven to 375°. Grease a jelly roll pan. Pour mixture into pan; spread evenly. Bake for 13 to 15 minutes. Run spatula under it to make sure it is not stuck. Turn out onto smooth towel while hot. Roll up in towel. Let cool completely.
In a large bowl with mixer at medium speed, beat cream cheese and mayonnaise until smooth; gradually beat in sugar. Beat in eggs, 1 at a time. Beat in chocolate and vanilla until smooth. Pour into pie crust; place on cookie sheet. Bake in 350° oven for 30 to 35 minutes or until set. Chill 4 hours.
Beat eggs with sugar. Add oil and orange juice. Combine flour, baking powder and salt. Gradually add to mixture. Add vanilla. Grease a 9 x 13-inch pan. Add 1/2 batter. Place apple mixture over batter. Pour rest of batter over apples. Bake at 350° for 1 to 1 1/2 hours.
Boil chicken with salt and pepper. Skin and debone chicken. Put in greased pan and set aside. Mix all other ingredients and pour over chicken. Cook at 350° for 30 minutes.
Bring butter, cinnamon stick, syrup and brown sugar to a boil. Place peach halves in buttered baking pan, putting a maraschino cherry in center of each. Pour syrup mixture over peaches. Bake at 350° for 1/2 hour.
Wash and remove large outer leaves around artichokes. Cut off stems with scissors and trim points 1 1/2-inches down from the top. Spread leaves apart. Combine crumbs, garlic, anchovies, parsley, cheese, salt, pepper and oil and mix thoroughly. Place crumbs mixture between loosened artichoke leaves. Stand straight up in saucepan and pour water into pan from side. Cover and simmer for about 30 minutes. Leaves should pull off easily. Remove artichokes very carefully. Serve hot or cold.
Mix all ingredients together. Pour into greased bread pans (2) or 3 small bread pans. Bake at 350° for 45 to 50 minutes.
Brown top and bottom of chops in lightly greased skillet. Sprinkle with salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon mixture into 9 x 13 baking dish. Arrange pork chops over potatoes. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes. Serve.
Mix ground beef, 1/4 cup water, milk, egg, picante sauce and grated cheese. Form meatballs and brown in margarine. Add chopped vegetables and beef broth. Simmer until potatoes and carrots are tender.
Mix all ingredients; blend well. Pour into a 9-inch unbaked pie shell. Bake for 45 minutes at 350°, or until crust is brown and custard is firm.
Put ice cream and sherbet in a large bowl; let soften. Mix with large spoon. Add pineapple juice and Hawaiian Punch drink.
Combine sour cream and pudding mix. Add coconut and pineapple and stir. Spoon into 8 x 4 or 9 x 5 inch loaf pan and freeze 3 hours. To serve, dip pan in warm water to unmold.
Cook onion in oleo until tender, but not brown. Blend in flour and salt. Add broth all at once. Cook and stir until thick and bubbly; add remaining ingredients. Heat until bubbling. Pour into baking dish, put pastry on top and cook in 350° oven for 40 to 45 minutes until crust is brown.
Arrange dried beef in 8 x 8 x 2-inch greased pan. Wrap bacon around halved breasts; arrange over beef. Saute mushrooms in butter and spread over chicken. Combine soup, sherry and sour cream; pour over chicken. Cover with foil and bake at 275° for 3 hours. Serve over rice.
Preheat oven to 350°. Spray nonstick cooking oil on 9 x 12-inch baking dish. Place 1 pack crescent rolls on dish. Pat down. Blend cream cheese, sugar, egg and vanilla. Pour over crescent rolls. Place second pack of crescent rolls on top. Mix 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle on top. Bake 25 minutes.
Mix together by hand. When well blended, pour into large greased tube (angel) pan or Bundt pan. Bake at 350° for 1 hour and 20 minutes.
In a large bowl, combine the cereal, pretzels and nuts. Set aside. In a microwave safe bowl, heat the chips at 70% power for 1 minute. Stir. Microwave 30-45 seconds longer or until chips are melted. Stir until smooth. Immediately pour over the cereal mixture and toss to coat evenly. Spread on waxed paper lined baking sheets to cool. Break into pieces.
Chop chicken, bell pepper, onion and mushrooms coarsely. Saute in oil until chicken is done. Add remaining ingredients. Heat thoroughly and serve over cooked spaghetti. Can be put in casserole, sprinkled with Parmesan cheese and baked.
Line a 6-cup loaf pan with plastic wrap, letting sides and ends extend above pan. Sprinkle 1/3 cup cookie crumbs over bottom. Spoon on 2 cups sherbet; press with back of spoon into an even layer. Repeat layers twice, using remaining cookie crumbs and sherbet. Fold plastic wrap tightly over top. Freeze for at least 6 hours or overnight. Unfold plastic wrap on top. Invert Terrine on serving plate and remove plastic. Garnish with raspberries and kiwi fruit just before serving. Serves 8.
Line microwave-safe muffin cups or 6 (6 ounce) glass custard cups with 2 paper baking cups. Mix flour, baking powder, spices and salt. Beat butter and sugar in medium size bowl with electric mixer until blended. Add eggs, pumpkin, milk and honey. Beat on high speed 2 to 3 minutes until pale (mixture looks slightly curdled). Stir in flour mixture, then nuts. Scoop about 3 tablespoons batter into each cup. Arrange custard cups in a circle in oven. Microwave, uncovered, on Medium-high 4 to 5 minutes, rearranging cups or rotating pan 1/2 turn once, until top springs back when gently pressed. (Moist spots on top will dry on standing.) Discard outer paper liners. Cool on wire racks. Repeat or cover batter and refrigerate up to 3 days. Makes 18 muffins.
Mix cheeses and salad mix until well blended. Shape into a ball and roll in chopped pecans.
Place pork chops in a shallow dish. Make a marinade of other ingredients. Pour the marinade over the meat. Cover and refrigerate for 4 hours or overnight. Remove meat from marinade. Heat marinade. Grill or broil as desired, basting frequently with hot marinade.
Cook chicken in butter. Drain. Then stir in soup, water and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover. Simmer 10 minutes or until chicken is fork-tender and broccoli is done, stirring occasionally. Yields 4 servings.
Mix in order given; pour into greased loaf pan. Sprinkle on top 1 tablespoon cinnamon and 1 tablespoon sugar. Bake at 350° for 1 hour.
Combine cottage cheese, Cool Whip and drained pineapple. Sprinkle jello over the mixture. Stir well. Refrigerate until set. Good for light eaters and gatherings.
Beat eggs slightly. Mix in corn syrup, sugar, butter or margarine, vanilla and salt. Add nuts. Pour into unbaked shell. Bake at 400° for 15 minutes, then at 350° for 30 to 35 minutes. Filling should be slightly less set in center than around edge.
Mix dry ingredients well, then add butter, egg yolks and buttermilk until all is well mixed. Fold in egg whites last. Bake in loaf pan at 350° for 40 to 50 minutes or until knife test comes out clean.
Combine ham and cheese in food processor or blender. Add mustard, brown sugar and cloves. Process until combined well. Put in crock and chill at least 2 hours. Serve with bread or crackers. Yield: 2 1/2 cups.
Combine first eight ingredients. Mix well. Add carrots, onion and green pepper. Cover and refrigerate overnight or for 12 hours.
Mix crumbs, sugar and butter; press into bottom of 9-inch square pan. Combine pumpkin, sugar, salt and spices. Fold into softened ice cream. Pour into crumb-lined pan. Cover and freeze until firm. Top with whipped cream or nondairy whipped topping and pecans. Makes 9 (3-inch) squares.
Boil first 3 ingredients until mixture "spins a thread." Beat egg whites until stiff. Pour hot syrup slowly into stiffly beaten egg whites. Continue to beat while pouring. Add vanilla and marshmallows. Beat until thick enough consistency to spread.
Place potatoes in a saucepan of cold water with the sprig of basil. Bring to boil, then cover and simmer until potatoes are tender. Drain and remove basil. Melt butter in a pan; add chopped basil and cook for 30 seconds, stirring, taking care not to brown the butter. Toss the potatoes in the butter; spoon into serving dish and garnish with basil sprig. Serve immediately. Serves 4. Essential to use fresh basil or half a jar of pesto.
Cook rice. Brown beef and onion and season with salt and pepper. Mix soups with milk and combine all other ingredients. Pour into a buttered 9 x 13 x 2-inch casserole dish. Top with crumbs and bake at 350° for 1 hour.
Combine beef, rice, egg, onion, salt, 1/4 c. tomato soup and worcestershire sauce; mix thoroughly. Form into meatballs, using about 2 Tbsp. mixture in each one. Brown meatballs in hot oil. Add remaining tomato soup and water. Cover and let simmer about 40 minutes or until rice is done. Yield: About 2 dozen meatballs.
Melt butter. Blend in white and brown sugars and lemon juice. Stir in flour and baking powder. Add egg and beat well. Stir in pineapple and nuts. Pour into 9-inch square pan, greased. Bake at 350° for 30 minutes. Cool in pan. Cut into bars.
Coat nuts with egg white. Mix together sugar and cinnamon. Pour over nuts and mix well. Spread on cookie sheet. Bake at 300° for 20 minutes.
Heat oven to 350°. Arrange potatoes in 4 layers in a 2 quart casserole dish; sprinkling each of the first 3 layers with flour, minced onion, salt and pepper. Dot each layer with butter. Sprinkle top layer with onion, salt and pepper. Pour hot milk over top. Bake, covered, 3 minutes. Uncover and bake 1 hour.
Combine buttermilk and pudding, then fold in whipped topping. Place 1/2 fruit mixture in serving bowl. Top with pudding, then top with the remaining fruit.
Put peaches in large strainer and dip into boiling water for about 1/2 minute. Rinse with cold water and peel. Boil sugar, vinegar and cinnamon 20 minutes. Place 5 or 6 peaches at a time in syrup and boil 5 minutes (or until tender). Pack in hot jars. Add 1 teaspoon cloves to each jar. Fil with hot syrup and seal.
Drain can of salmon and place salmon in large mixing bowl. Add remaining ingredients and mix thoroughly. Mixture should be moist and not too chunky. Grease 1 or 2 large skillets lightly with oil and heat over medium heat. Using about 1/4 cup to form each patty 3-inches across and 1/2-inch thick. Cook, turning them once, until golden brown on both sides, about 4 minutes. Serve hot. Serves 6.
Toss the chopped broccoli and onion in heated oil for 5 minutes, stirring constantly. Add soup; heat to boiling point, then reduce heat. Stir in cheese, milk and salt; cook 3 minutes longer. Add cooked rice. Sprinkle with Parmesan cheese. Bake for 30 minutes at 350°. If you use chicken, layer it in the center between top and bottom layers.
Combine all ingredients. Put a little oil in the bottom of a large iron skillet and heat on stove eye just a minute. Sprinkle bottom of skillet with a little cornmeal. Pour mixture into skillet and bake in preheated oven 35 to 40 minutes at 350° to 400°.
Over the lowest possible heat (it doesn't hurt to use a heat diffuser or a double-boiler), combine the cream and water. When they're starting to get warm, add the cocoa, Splenda, protein powder and salt; whisk until well combined. Bring just barely to a simmer and pour into cups. Yield: 2 servings.
Heat 1 cup pear juice to boiling. Remove at once and pour over jello. Add softened	cream cheese. Mix with mixer and chill until thick (10 to 15 minutes). Add Dream Whip and 1 cup cut-up pears and chill until firm. Can be cut	into squares or molded.