HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk. Blend good. Add whipped topping. Pour into crust. Top with Cool Whip, drizzled chocolate and chopped nuts.
Mix all ingredients well. Will be thin. Grease 9 x 13-inch pan. Put wax paper on greased pan. Pour mix on wax paper. Bake at 350° for 15 minutes. When done, turn on dish towel while hot. Peel off wax paper. Roll long ways. Let completely get cold and unroll.
Brown the pork steak or chops. Salt and pepper. Mix the soup with the water. Add the rice to the soup mixture. Spoon into a 9 x 13-inch pan and place pork steak over this. Cover with foil and bake at 400° for 1 to 1 1/2 hours.
Preheat oven to 350°. Pour oil into 9 x 13 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan. Stir with a fork or spoon until well blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Bake at 350° for 35 to 45 minutes until toothpick in center comes out clean. When cool, sprinkle with confectioners sugar or frost with Cool Whip.
Use 2 medium pans for boiling. Mix hamburger, egg and onion soup mix. Make meatballs, drop into 1 of the pans of water. Boil until meat is brown. Put noodles into other pan of boiling water. After meat is brown, drain water, add sauce and let simmer until noodles are done. Mix together.
Combine boiled or baked meat in a blender with canned or fresh pineapple. If using canned, strain the drained juice. Mix with water for a great drink!
Combine first 6 ingredients until sugar dissolves and mixture is well heated. Add cider, stirring well. Add applejack, if desired. Strain and serve.
Melt margarine. Mix flour, sugar, baking powder and milk together and pour over margarine. Mix fruit and vanilla with sugar. Pour over flour mixture. Bake at 350° for 1 hour. Crust will rise to the top.
In large saucepan, saut the onion in butter until tender. Stir in flour and curry powder until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Serve garnished with fresh chives, if desired. Makes 6 servings.
Melt 1 stick of margarine in 9 x 13-inch pan. Toss cooked spaghetti in butter and sprinkle with Parmesan cheese. Layer on top of spaghetti 8 ounces Mozzarella, mushrooms, pepperoni slices, spaghetti sauce and 8 ounces Mozzarella cheese. Sprinkle with Parmesan cheese. Bake for 15 to 20 minutes or until bubbly at 350°. Let set for 15 to 20 minutes before cutting.
Mix soups with sherry and onion soup mix and pour over meat in a deep casserole dish. Bake at 300° for 3 hours, covered. Serve over your choice of rice, potatoes or noodles.
Mix all ingredients. Put in casserole dish. Bake 35 to 40 minutes at 350°.
Peel and mash avocados until smooth. Add onions. Begin layering in 2-inch deep dish or oblong glass casserole dish. Layer in order: bean dip, avocado/onion mixture, sour cream, salsa, grated cheese, sprinkle black olives. Serve cold with naco chips.
Slice potatoes and onions, cook on top of stove. Drain. Shred 1 pound Cheddar cheese. Add butter (to taste), salt, pepper and milk. Mix together, add to potatoes. Place in 325° to 350° oven for 30 minutes.
Combine first 4 ingredients and cook all day in slow cooker. One hour before finished, you may remove cover. Stir in sour cream 15 minutes before serving. Serve over noodles.
Thoroughly mix dry ingredients. Stir in buttermilk, eggs and molasses, just until moist. Grease or line muffin cups and fill about 2/3 full with batter. Bake in a preheated 425° oven for 18 to 20 minutes.
Thaw catfish if frozen. Rinse in cold water. Pat dry with paper towel. Mix milk and mustard. Dip catfish in the mixture. Roll dipped fish in minced pecans. Place into a shallow, buttered baking dish. Sprinkle with salt and pepper. Bake at 400° 10 to 12 minutes. Garnish with lemon wedges, if desired.
Combine first 5 ingredients and bacon. Mix together Miracle Whip, sour cream and lemon juice. Pour over salad and toss well to coat.
Preheat oven to 325°. Cream together butter and sugars; add egg. Mix well. Add remaining ingredients, one at a time, except pecans. Mix until combined. Stir in pecans. Form dough into balls the size of walnuts. Place on ungreased cookie sheet and flatten with fork. Bake at 325° for 10 to 12 minutes or until lightly brown. Do not overcook. Allow to cool a few minutes before removing from pan. Sprinkle with sugar, if desired. Makes approximately 6 dozen cookies. Each cookie has 113 calories.
Combine fruit slices, cinnamon, cloves and water in large non-aluminum saucepan. Bring to boil and boil 5 minutes. Press mixture through a strainer; discard pulp and spices. Add pineapple juice, sugar and tea to citrus mixture. Stir well; serve hot. Yield: about 2 gallons.
Combine undrained pineapple, flour, egg, sugar and extract in casserole. Bake at 325° for 20 minutes. Meanwhile, melt butter or margarine in skillet. Add cubed bread and brown lightly. Spread over pineapple mixture and bake 35 to 40 minutes longer. This is not a dessert. Serve with ham.
Dissolve seasoning in water. Put roast in crock-pot, pour water over roast. Cook slowly 8 to 10 hours until tender. Slice beef and serve on Vienna bread or kaiser buns.
Melt butter to bubbling; add flour. Whip until smooth. Add milk, cooking and stirring until it thickens. Add touch of sherry. Using wire whip, add Swiss cheese and whisk until melted.
Spread the oatmeal on a cookie sheet and heat in a 35° oven for 10 minutes. Combine all but the last two ingredients. Bake on an ungreased cookie sheet or pan for 20 minutes, stirring once to brown evenly, and allow mixture to cool in oven. Add wheat germ and raisins. Refrigerate in glass jars or plastic containers.
Soak warm water and yeast. Cream together sugar, salt, shortening and egg. Pour 1 cup boiling water over mixture. Mix together well. Let mixture cool and add yeast mixture. Add 4 cups all-purpose flour. Refrigerate dough 2 hours before ready to use. Take out of refrigerator and put into rolls. Let rise 2 hours. Bake at 400° until golden brown. Makes about 18 rolls.
Mix first 4 ingredients together, then add next 2 ingredients. Pour into a greased and floured jelly roll pan or cookie sheet. Bake 15 to 20 minutes at 350°. When done, spread with peanut butter. Let cool. Melt Hershey bar in top of double boiler. Spread over peanut butter on cake.
Put butter in pan. Brown meat until it falls apart. Add onions and peppers. Cook and add tomatoes. Cook until it is fairly thick. Combine with spaghetti and grated cheese.
Saute onion and green pepper in shortening. Add pimento, mushrooms, crab meat and shrimp. Heat; stir in seasoning, rice and soup. Place into buttered casserole. Sprinkle with almonds. Cover and bake 1 hour at 350°. Serves 12.
Mix all ingredients together in small bowl. Take the won ton skins. Place 1 teaspoon mixture in the center. Make a triangle; turn top triangle to meet fold. Now, moisten the edges with water and cornstarch; press to seal. Take corners and twist, then overlap. Dust each won ton with cornstarch and set aside, until ready to drop into your soup, or freeze each won ton separately. After frozen, put all your won tons in freezer bags and use them as needed.
Heat beet juice, sugar, cornstarch, vinegar and butter together until boiling, stirring constantly. Add beets to hot mixture. A bit of cinnamon is good (optional).
Select a nice, firm eggplant, free of blemishes. Peel and slice. (Slice anyway you please, round, shoestring or wedges, etc.). Soak at least 15 to 20 minutes (longer if preferred) in very salty water. Drain and pat dry. Mix onion, eggs and enough cornmeal and flour to make a batter. Dip eggplant in batter and fry in hot grease, being careful not to burn grease. (Always use fresh shortening or oil.) Serve at once. Serves a large family.
Cream butter. Gradually add sugars, beating at medium speed until light and fluffy. Add eggs, one at a time, beating well after each egg. Combine flour, soda, salt and cinnamon; stir well. Add to creamed mixture, beating well. Stir in nuts. Shape dough into two 10-inch rolls. Wrap in wax paper and chill at least 8 hours. Unwrap rolls and cut into 1/4-inch slices. Place 2-inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Let cool on wire rack. Makes 6 1/2 dozen.
Put milk in top of double boiler with mace and lemon peel; allow to simmer for a few minutes. Add crab, butter and cream; cook for 15 minutes. Thicken with cracker crumbs; season with salt and pepper. Allow to stand on back of stove for a few minutes to bring out the flavor. Just before serving, add sherry.
Beat powdered sugar, butter and almond extract 4 to 5 minutes. Tint with food coloring.
Grease 9 x 9-inch baking dish. Mix corn, crushed crackers and eggs in baking dish; cover the top with bacon slices. Bake at 375° for 45 minutes.
Prepare peas as directed on package. Meanwhile, in medium saucepan, bring carrots and water to a boil. Reduce heat. Cover and simmer for 8 to 11 minutes or until carrots are crisp-tender; drain. Stir in peas and butter sauce.
Mix all ingredients well. Roll into a ball and roll ball over pecans reserved for garnishing. Can be made ahead of time.
In a large mixing bowl, combine dry ingredients. Add shortening, applesauce, eggs, 1/2 cup of walnuts, 1/2 cup chocolate chips and raisins. Beat until smooth. Pour batter into greased 13 x 9 x 2-inch pan.
In a 2-quart greased casserole, put a layer of bread cubes, a layer of cheese and 1/3 of the onion. Make 2 more layers and sprinkle with salt and pepper; press down firmly. Beat eggs lightly and add to milk along with the mustard and Worcestershire sauce. Pour over bread cubes and place in the refrigerator at least 8 hours or overnight. Remove from refrigerator 2 hours before baking to allow to come to room temperature. Bake at 325° for 1 hour until it has risen to top (or over) of side of dish. Serve at once.
Melt butter in 9 x 13 pan. Stir in macaroni until coated well with butter. Add salt and pepper. Chunk Velveeta cheese on top of macaroni. Pour on milk. Don't stir. Bake at 325° for 1 to 1 1/2 hours.
Mix sugar and spices together. Mix into squash. Add eggs and milk. Pour into pie shell and bake at 450° for 15 minutes and 350° for 30 minutes. (Squash is better if steamed instead of cooked in water.)
Preheat spaghetti sauce. Meanwhile, in 8-quart Dutch oven, prepare ziti macaroni as label directs; drain. Set aside.
Combine sugar, salt, spices and egg. Add to squash. Add evaporated milk to this. Pour squash mixture into pie shell. Bake at 400° until knife comes out clean, approximately 45 to 50 minutes.
Boil the 3 fryers for 45 minutes. Remove from stock. Cool and remove meat from bones. Refrigerate stock overnight. Skim fat off top of chilled stock. Brown and drain the hamburger and pork.
First Layer: Mix butter and flour; spread into bottom of 9 x 13-inch baking dish. Bake at 325° for 40 minutes.
Put brown hamburger in casserole dish. Add jar of pizza sauce. Top with Mozzarella cheese. Mix together Bisquick, milk and eggs. Pour over cheese. Bake at 400° for 35 minutes.
Add onion and celery to V-8 juice. Cook until tender. Add all other vegetables. Cook to desired consistency. Add any seasoning you may prefer, like thyme, oregano, basil and bay leaves. Makes 8 servings. Calories, 108. Fat 0 grams. 0% fat.
Bring sugar and water to boil in a 1-quart saucepan. Add raisins, butter, vinegar, spices and jelly. Stir over low heat until jelly is dissolved. Dissolve cornstarch in water. Add to sauce and heat until raisins are plump and sauce begins to thicken. Serve warm with holiday baked ham.
Mix vegetables and mayonnaise and pour in casserole. Top with crackers, mixed with butter. Bake at 350° until bubbly, about 30 minutes. (One cup grated cheese may be added, if desired.)
In 9-inch pie plate sprayed with Pam, layer chopped jalapeno peppers, chopped onion, sliced mushrooms (optional) and grated cheese. Pour beaten eggs over all. Bake 35 to 40 minutes at 325°.
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef and mix well. On foil or waxed paper, pat meat into a 12 x 10-inch rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat using foil to lift; seal edges and ends. Place roll, seam side down, in a 13 x 9 x 2-inch baking pan. Bake in 300° oven for 1 hour and 15 minutes. Place cheese wedges over top of roll. Return to oven 5 minutes or until cheese melts. Serves 8.
Boil chicken in seasoned water. Debone and chop. Cook rice in chicken broth with slightly less liquid than called for in package directions. Mix chicken and cooked rice with remaining ingredients. Place in large casserole. Sprinkle with paprika and chopped parsley. Bake at 350° for 30 minutes. Serves 12 to 16.
Cook pasta as directed on package. Boil or steam vegetables. Drain pasta and veggies. Mix all ingredients together. Add salt and pepper to taste. Serve hot.
Peel and slice firm peaches. To each cup of peaches, add 1 cup sugar. For 5 cups peaches, allow 1 orange sliced very thin. Let these stand 2 hours. Boil; stir frequently until syrup is heavy. Delicious with Scottish Scones.
Mix all together except 1/2 the butter. Place in ungreased 9 x 13-inch Pyrex pan. Top with corn flakes and remainder of butter. Bake at 350° for 1 hour. Serves 10 to 12.
Flour cube steaks and brown in frying pan. Cut potatoes and carrots and place	in casserole dish. Salt and pepper carrots and potatoes to taste. Place each steak over carrots and potatoes. Sprinkle package of soup mix over carrots, potatoes and steaks. Pour	3/4 glass of	water in casserole dish. Cover dish with glass top or aluminum foil. Bake at 425° for 45 minutes or until carrots and potatoes are tender.
Preheat oven to 350°. Brown ground beef; salt and pepper to taste. Add onion. Drain. Add tomato soup to meat. Stir thoroughly.
Combine crumbs, tarragon, salt, pepper and chives and coat chicken. Melt half of butter in frying pan and brown chicken. Remove to casserole dish. Add onions and mushrooms and saute. Then add chicken stock and wine and bring to a boil. Pour over chicken, cover and bake about 30 minutes or until done. Add grapes before serving. Serves 6 to 8.
Mix first six ingredients. Chill for an hour or longer. Shape mixture into a log. Combine pecans and parsley. Roll tuna log in nut mixture. Serve with crackers.
Thaw frozen fish. Clean, wash and dry fish. Combine breadcrumbs, Parmesan cheese, parsley, paprika, oregano, basil, salt and pepper. Dip catfish in butter and roll in crumb mixture.
Snap off and discard tough ends from asparagus; wash asparagus. In wide frying pan, bring 1/2-inch salted water to a boil. Add asparagus; cover and cook over medium heat until tender-crisp when pierced (5 to 7 minutes). Drain well and turn into a shallow 3 to 4 cup casserole. Melt butter in frying pan over high heat; add wine and cook, uncovered, until reduced by about half. Pour butter-wine sauce over asparagus. Sprinkle with salt and pepper to taste, then with cheese. Place under broiler, 2 to 3-inches from heat until cheese melts (about 2 minutes).
Mix oil, sugar, flavor package and vinegar for dressing. Layer cabbage, almonds and sunflower kernels in serving bowl. Just before serving, crumble noodles on top and pour dressing over.
Mix cottage cheese and cream cheese. Add taco mix and Tabasco sauce; mix well. Spread on plate. Layer lettuce, tomatoes and shredded cheese. Sprinkle sliced olives on top. Serve as dip with nacho chips.
Cut bacon in small pieces and fry in medium-size pot. Add diced onion. Fry well. Add chopped meat, salt and pepper and brown. Add tomatoes and cook on low for 1 1/2 hours. Add kidney beans and cook 1/2 hour more. Add chili powder. Serve with shredded cheese and raw onion, if desired.
Dissolve jello in 1 cup of water. Add small can of pineapple, nuts and strawberries. Cut bananas up on top of salad. Refrigerate and after salad has congealed, spread sour cream on top.
Mix cream cheese, sugar and vanilla. Slice apples and put in salt water to keep from discoloring.
Put together as they come, except put the cheese on top of the Tater Tots. Bake 1 1/2 hours at 350°.
Drain off most of the liquid from the kale. Add salt and pepper. Heat slowly until very hot. Drain again. While greens are warming, mix the sour cream, mayonnaise and lemon juice together. Fold this sauce into well drained greens. Heat a minute longer. Serve at once. Serves 3.
Cream margarine, sugar and eggs. Add nuts, soda, cinnamon and salt; blend well. Add applesauce alternately with flour. Add vanilla. Bake at 350° for 15 to 18 minutes (2 minutes in microwave). Makes about 50 muffins or 100 small muffins.
In medium bowl, combine eggs, flour, onion and pepper; set aside. Pat shredded potatoes with paper towel. Stir into egg mix. In skillet over medium-high heat, melt 1 1/2 tablespoons margarine. For each pancake, spoon 1/3 cup potato mixture into skillet, spreading to 4-inch circle. Cook 5 to 6 minutes, turning over once to brown both sides. Remove and keep warm. Repeat to make a total of 12 pancakes, using remaining margarine as needed. Garnish as desired (raspberry sauce swirl is nice or serve in circle topped with applesauce or dab applesauce on top or serve with applesauce in small bowl in center of pancakes).
In frypan with small amount of water, one teaspoon olive oil and garlic, fry the sausage. Transfer to large pot. Add remaining oil, sauce, pepper, salt and bay leaves. Simmer 2 to 3 minutes. Add 4 cups of water. Bring to a boil. Add macaroni, stirring slowly. Cook for 5 minutes. Add beans with liquid and reduce to simmer. Remove and discard bay leaves. If not loose enough, add more water.
Scrub potatoes. Place in a large saucepan with salt. Add boiling water to cover. Boil for 30 to 35 minutes. When they are ready, cut into 1/4-inch thick slices.
You will also need cupcake liners. Replace water with milk. Preheat oven to 350°. Bake as directed. Cool, then frost.
Mix all ingredients together, except 1 cup cheese. Pour into 9 x 13-inch pan. Cover with cheese. Heat at 350° for 30 to 35 minutes.
Melt chocolate chips and white almond bark in microwave. Add peanuts. Spoon out on wax paper and cool.
Place chicken in greased baking pan; sprinkle with salt and pepper. Place kraut over chicken. Top with cheese. Pour dressing over chicken. Cover with foil. Bake at 325° for 1 1/2 hours. Sprinkle with parsley.
Mix mayonnaise, vinegar and sugar. Add to mixture of other ingredients. Cover and refrigerate for 2 to 3 hours.
Mix all ingredients together well. Pour into a baking dish and bake at 350° for 30 to 35 minutes or until it starts to bubble and browns around the outer edges.
Place asparagus in a 13 x 9 x 2-inch casserole dish. Slice eggs over asparagus. Cover with chicken, cut in chunks. Mix soup, cheese, mayonnaise and lemon juice together. Spread soup mix over eggs and asparagus. Crumble crackers and mix crumbs with margarine. Sprinkle over casserole. Shake paprika on top. Bake at 350° for 25 minutes.
With mixer, blend the first 5 ingredients together. In a 9 x 13-inch pan, spread 1 package of crescent rolls flat, cutting to fit the pan. Spread cream cheese mixture over flat pastry. Spread second package of crescent rolls over mixture. Brush with egg white. Sprinkle chopped pecans on top. Bake at 350° for 30 minutes. Let cool and refrigerate for 1 hour before cutting. Keep in refrigerator.
Melt margarine in baking dish and then add all other ingredients. Put lid on dish and bake at 350° for 40 minutes.
Mix and cook over medium heat until thick, the first 6 ingredients. Put applesauce in baking dish and pour mixture over it. Place graham cracker crumbs on the top with melted butter. Bake at 350° for 20 minutes.
Preheat a griddle. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Heat a skillet over medium heat. Add the ham steak and sear for a couple of minutes on each side. Remove the ham steaks and cut into 8 portions. Bring a pot of salted water and the vinegar to a boil. Slide the whole eggs into the water, one at a time. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs while the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper.
Fill glass gallon jar with whole clean cucumbers. Dissolve salt in warm water; pour over cucumbers. Let it stand 24 hours. Pour off brine. Dissolve 3/4 alum in hot water. Pour over cucumbers. Let it stand 24 hours. Pour off brine. Put cucumbers in clear water for 24 hours. Boil vinegar and water with cloves for 20 minutes. Tie cloves in bag while boiling. Pour this mixture in over cucumbers. Let it stand 24 hours. Pour off vinegar. Rinse cukes. Put layer of sugar in jar. Slice cukes in 1 layer, then put sugar, then cukes.
Mix jello, sweetener and cornstarch together in saucepan. Add the water and bring to full boil. Pour over strawberries in pie shell.	Chill and top	with Cool Whip Lite or vanilla yogurt if desired.
Spray baking dish with Pam. Pour bread crumbs in baking dish. Beat eggs, milk, sugar and vanilla. Pour over bread crumbs and sprinkle top with nuts. Bake in water that has been added in pan; sit baking dish in water. Bake 35 to 45 minutes at 350°.
In medium bowl, combine sugar and flour. Stir in corn syrup. Whisk in eggs. Stir in pecans, evaporated milk and vanilla. Pour into frozen pie crust. Bake in preheated 350° oven on preheated baking sheet for 50 minutes or until firm. Cool on wire rack. Makes 8 servings.
Gradually stir milk into soup in 2-quart casserole. Stir in remaining ingredients. Cover tightly. Microwave on High for 10 minutes; stir. Cover and cook until tender, 15 to 20 minutes.
Mash black beans and spread in oblong pan. Pour over picante sauce. Layer first lettuce, onion, tomatoes then spread over sour cream. Sprinkle with cheese, chill or eat while beans are warm. Serve with corn chips. This recipe actually has no fat in it, depending on the chip you serve with it.
Place chops in 10-cup gratin dish or large baking dish. Sprinkle lamb with oil, lemon juice and salt and pepper to taste. Turn chops to coat evenly. Bake at 400° for 10 minutes, turning once. Reduce heat to 350°. Add wine, cinnamon stick, onions and garlic. Bake until meat is still pink inside (but not red) when cut, about 15 minutes longer. (Meat will cook more later.) Remove chops. Cut meat from bones, keeping meat in large pieces and reserving bones. Reserve meat on plate and cover. Return bones to pan and stir. Continue baking until onions are tender, 10 minutes. Discard cinnamon stick and bones. Add tomato sauce, oregano and 2 cups boiling water to pan. Season well with salt and pepper. Stir in orzo. Bake 20 minutes without stirring. Set meat pieces on top in 1 layer and press gently into mixture. Bake until orzo is tender but firm to the bite and meat is done to taste, 10 minutes. Sprinkle with parsley. Serve immediately from dish. Serves 6.
Beat egg white stiff. Fold in brown sugar and vanilla. Stir in pecans.	Spread on cookie sheet. Bake at 200° for 30 minutes.
Boil 1/2 to 1 cup water in a saucepan. Drop the pork, tomatoes, garlic, ginger and bagoong. Simmer until pork is tender. Add the ampalaya and eggplants and cook until done. Season with ajinomoto and salt, if necessary.
Preheat oven to 325°. Shake flour in oven bag; place in 13 x 9 x 2-inch baking pan. Add tomatoes, soup mix and pepper. Squeeze bag to blend ingredients. Trim fat from roast; place roast in bag. Turn bag to coat roast with sauce. Place vegetables in bag around roast. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until roast is tender, 1 1/2 to 2 1/4 hours. Let stand in bag 5 minutes. Serves 6 to 8.
Boil raisins and water together until water boils out, leaving about 1 Tablespoon in pan. Mix together with egg, oil, powdered sweetener, vanilla, soda, self-rising flour, sugar-free applesauce, cinnamon, nutmeg and nuts. Mix all together and bake in loaf pan at 350 degrees until done.