HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble cake up in a long cake pan. Make pudding with 2% milk or skim milk. Before it gets thick, pour over cake. Spoon over pineapple, juice and all. Stir Cool Whip; spoon over top. Cover; put in refrigerator. Let set. Will keep in refrigerator for a week or more.
Chop all ingredients except cream cheese in blender with a small amount of water. Drain and squeeze out excess water. Mix with cheese. Let sit overnight in refrigerator. Serve with crackers or vegetables.
Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Cool completely.
Bake cake according to directions. Cool and tear into chunks and put into a punch bowl. Make pudding according to directions and pour over cake. Add remaining ingredients layer after layer. Sprinkle with nuts.
Rinse chicken and mix it with the garlic and the orange. Let it marinate for a couple of hours. Heat up the olive oil, lightly brown the chicken. Add the diced pepper, tomato sauce, salt and onion. Blend 1 can of the red peppers in the blender with the water from 1 can. Add to chicken the water from the pea's can and the asparagus' can only; pepper, bay leaf, cooking wine, chicken broth and 1 more cup of water. Cook for about 15 minutes on medium heat. Add rice and Azafran when rice is tender and chicken is cooked.
Drain asparagus and green peas. Place in casserole and pour soup over this. Sprinkle grated cheese on top. Bake at 350° for 30 minutes.
Mix all ingredients together and refrigerate 1/2 hour. Make small balls. You can also roll in crushed graham crackers or chopped nuts. (Infants to small children are not supposed to have honey; check with your doctor to make sure.)
In a 9 x 13-inch glass baking dish, layer refried beans, sour cream, cheese, lettuce and tomato. Dip with baked Tostitos.
Salt and pepper meat. Crock-pot Directions: Place in crock-pot. Add all ingredients; cover and place on low heat for 6 to 8 hours. Take meat out; slice and shred beef and return to crock-pot. Cover and cook 1/2 hour longer or until desired tenderness. Serve on French bread as sandwich or open-faced.
Mix bread crumbs, flour and all spices together in a bag. Dip chicken into yogurt, making sure all is covered. Then dip into flour mixture. Place on baking sheet and spray the cooking spray directly on chicken. Bake 1 hour in 350° oven.
Heat oven to 325°. Cook noodles as directed on package; drain. Mix noodles, cottage cheese, sour cream, onion, garlic, Worcestershire sauce, salt and onions. Place in a casserole and sprinkle with cheese. Bake uncovered for 45 minutes.
Preheat oven to 350°. With mixer, beat oil, sugar and bananas. Add peanut butter, egg and milk, mixing until blended. In separate bowl, whisk together flour and baking powder. Add flour mixture to banana mixture. By hand, fold in chocolate chips and peanuts. Bake about 1 hour in greased 9 x 5-inch loaf pan. Makes 1 loaf.
Combine cantaloupe, strawberries and grapes. Combine yogurt mixture into fruit mixture. Serve on lettuce leaves, if desired.
In large skillet, saute onion in oil. Add rest of ingredients. Bring to boil; add chicken pieces. Cover and simmer until done; turn often.
Place broccoli, onion and water in shallow 2 quart casserole dish. Cover with heavy duty plastic wrap and microwave on High for 8 to 9 minutes, stirring once. Drain. Stir in corn and cheese and set aside. Combine melted butter, cottage cheese, eggs, flour, salt and hot sauce in blender and process until smooth (or stir by hand until smooth). Stir into vegetable mixture.
Cut and cook sweet potatoes until soft. Blend potatoes. Add sugar and cream in butter or margarine. Add flavor. Pour into pie shells. Bake until brown on top.
In a double boiler, melt the light caramels with 1/3 cup evaporated milk. Mix the cake mix, 1/3 cup evaporated milk, melted butter and chopped pecans in a large bowl. Pat 1/2 cake mixture into a 9 x 13-inch greased and floured pan. Bake for 6 minutes in a 350° oven. Remove from oven; sprinkle with the chocolate chips. Spread caramel mixture, then crumble the remaining cake mixture over. Bake 15 to 18 minutes more. Cool to set caramel layer. Cut.
Cut chicken into pieces; wash well. Put a half inch of cooking fat in pan and let it get hot. Place chicken in flour, salt and pepper mixture. Flour real good. Place chicken in fat. Keep turning until both sides are walnut brown. Now cover pan and cook at slow heat 20 minutes.
Boil sugar, Mazola, mustard, vinegar, salt and pepper for 3 to 5 minutes. Toss with remaining ingredients.
Preheat oven to 350°. Beat eggs; add oil, cake mix, lime Jell-O (dry) and Seven-Up. Mix all ingredients thoroughly. Pour into greased and floured tube or Bundt pan. Bake 50 to 60 minutes. Cool and dust with confectioners sugar.
Melt butter in skillet; sprinkle brown sugar over butter. Pour a can of pineapple and juice over brown sugar. Mix cake mixture and pour over pineapple. Use any kind of fruit (cherry, peach, etc.). Bake at 350° for 45 minutes or until done.
Brown ground beef. Stir in remaining ingredients and pour into 2-quart casserole. Bake at 400° for 30 minutes. Serves 10 to 12.
Brown sausage and add cream cheese and melt. Take stem out of mushrooms. Stuff with sausage/cheese mixture. Sprinkle tops with Parmesan and bake at 350° for 15 min.
Preheat oven to 425°. Sprinkle the tenderloins with salt, pepper and cumin. Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in 1 layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil. Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times. Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork. Discard the skin and blend with the gravy. Return to the oven and cook 10 more minutes.
Brown ham trimmings or slices of smoked pork in microwave or conventional oven until crispy. Set aside on paper towel. Combine all other ingredients, stirring well; stir in pieces of cooked ham or pork. Pour into baking dish or pan and bake, uncovered, for about 1 hour at 350°.
Put a layer of each chicken and bread crumbs until all is used. Take equal parts milk and broth to moisten and dot with butter. Bake 30 minutes at 375°.
Bring first 6 ingredients to a boil. Add 1 teaspoon soda. This will foam up. Now simmer this for about 1 hour on low. Add Sego milk. Add a small amount of Wondra flour to thicken.
Peel and dice potatoes. Combine with next 3 ingredients. Put potato mixture in a heavy saucepan. Add salt to taste and cover with just enough water to cook the potatoes and other ingredients until tender. Pour off excess water.
Heat oven to 375°. Place carrot strips in an 8 x 8 x 2-inch pan or covered glass baking dish. Stir together butter, brandy, sugar and salt and pour over carrots. Cover and bake 40 minutes.
Brown hamburger and bacon. Add onion, green pepper and tomato to hamburger and simmer. Mix together ketchup, brown sugar, mustard and Worcestershire sauce together. Stir together all ingredients. Bake in oven at 350° for 1 hour. Can also be put in crock-pot.
Combine all ingredients in casserole and bake, covered, at 350° for 45 minutes.
Boil noodles until tender. In separate saucepan, mix canned ingredients; heat until warm. Drain noodles. Pour in canned ingredients. Place in casserole dish and cover with shredded Cheddar cheese. Heat in oven at 350° or in microwave until cheese melts.
Mix all ingredients together except crumbs. Pour into baking dish. Sprinkle crumbs on top and drizzle with butter. Bake at 350° for 45 minutes.
Cream butter and sugar. Add eggs 1 at a time. Beat well after each. Add chocolate. Add flour to butter and chocolate mix. Blend well. Pour into greased and floured pan. Bake at 350° for 30 minutes.
Mix together potatoes, soup, sour cream, salt and pepper. Next add grated cheese and onions. Put in large flat greased pan. Drizzle margarine over top and sprinkle with bread crumbs. Bake at 350° for 1 hour.
Mix all ingredients together and bake in a greased glass oblong dish for 40 minutes at 325°. Do not cream oleo and sugar or overmix.
Tenderize steak. Cut into strips 1/4 inch wide and 1 to 2 inches long. Brown in 1/2 of butter. Set aside. Saute onions and mushrooms in remaining butter. Stir in flour. Add juice from meat and broth one at a time. Add Worcestershire sauce. Simmer to thicken, about 20 minutes. When ready to serve, add sour cream. Serve over noodles, rice or toast.
Set oven at 350°. Cream margarine. Add sugar, eggs and molasses; mix well. Add vanilla. Mix in flour, soda and salt. Form dough in walnut size pieces; roll in sugar. Bake 2 inches apart on lightly greased cookie sheet. Bake 12 to 14 minutes. Press down with a fork dipped in sugar.
Combine mayonnaise, milk, lemon juice and onion. Stir in rice, chicken and water chestnuts. Refrigerate until cold. Just before serving, stir in grapes and cashews.
In mixing bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into greased 8 in. baking pan. Chill until ready to serve. Cut into squares.
Place butter in small mixing bowl. Microwave at High for 1 1/4 to 1 1/2 minutes, or until butter melts. Stir in stuffing mix and parsley; mix well and set aside. Unwrap broccoli; place on plate. Microwave at High for 2 1/2 to 3 minutes, or until defrosted. Drain and set aside. In 2-quart casserole, combine mushrooms, rice and sauce mix, onion and water; mix well. Cover; microwave at High for 10 to 12 minutes, stirring once. Stir in broccoli and chicken. Top with stuffing mixture. Microwave at High for 7 to 9 minutes.
Cream the egg yolks and sugar. Add flour and blend. Add milk. Pour into saucepan or double boiler. Add softened butter. Cook over medium heat and stir until butter is melted. Pour into the unbaked pie crust. Bake at 350° for 30 minutes or until done.
Cut challah into 1/2-inch slices. Soak thick slices of challah bread in eggnog (with or without whiskey) overnight. In the same pan, broil to brown lightly, then bake at 350° for approximately 15 minutes.
Mix cracker crumbs and melted margarine together. Spread 1/2-inch on bottom of pan or dish. Cream with mixer, sugar and cream cheese. Spread 1/2 on crumbs; add pie filling. Spread last half of cream cheese, then crumbs. Top with Cool Whip. Chill for 24 hours. Enjoy.
Drain bacon and crumble; save 1/4 cup bacon grease. Mix all together. Bake at 350° for 2 hours.
Brown hamburger in skillet.	Add onion and salt and pepper to	taste.	In large pan, cook shells. Drain and let cool. Drain grease off hamburger. Add eggs, tomato soup and 2 cups Mozzarella cheese;	mix well.
Finely chop roasted peppers with next 5 ingredients in processor. Add yolk and puree until smooth. With machine running, gradually add oil through feed tube (can be prepared 1 week ahead; cover and refrigerate).
In one skillet saute ground meat and sausage in 1/4 lb. butter until brown; set aside. In another skillet saute onions, bell pepper, celery and seasoning in 1/4 lb. butter. Add other ingredients. In large pan mix meat mixture and onion mixture together; mixing well. Use natural gravy from ground meat and sausage to moisten. Can be made the night before and warm in oven at 350 degrees for 1 hour.
Combine ingredients according to manufacturer's directions. Process in dough cycle. Remove dough from bread machine. Grease appropriate pans.
Mix first 4 ingredients together and add Rice Krispies. Roll into 1-inch balls and put on a cookie sheet. Put 1 round toothpick in each ball, let them set in freezer. Melt together in top of double boiler, chocolate chips and wax. Dip each ball into the wax mixture and set on wax paper on cooled cookie sheet.
Cook sugar and water to 270° or the hard ball stage (a drop of syrup forms a stiff ball when dropped in hot water). Add any color you want and pour syrup over popcorn, stirring constantly.
Mix dry ingredients. Add boiling water. Cook until thick in microwave or on the stove. Add butter and vanilla. Great for hot fudge sundaes.
Layer bottom of 9 x 13-inch baking dish with dried beef. (You may wish to make it 2 to 3 pieces thick.) Cut bacon strips in half and lay on top of chicken or wrap around chicken and secure with toothpick. Place chicken breasts in container on top of dried beef. Mix soup with water (1/2 can water to 1 can soup). Pour evenly over chicken. Bake at 350° for an hour.
Pour the oatmeal and milk in a bowl 1 hour or so before the meal. Put in the refrigerator. Before the dish is served, add the berries and/or fruit of any kind, cooked or raw. We grate apples and cut up bananas as well as the fruits and berries in season for our musli. Mix all together with the sugar, oats and milk. Try adding yogurt or juice from half of a lemon. Good served for supper with coffee or hot tea, fresh baked bread and butter. Serve in cereal bowls and eat with your spoon.
Cream sugar and butter. Add eggs and peanut butter. Add rest of ingredients and mix well. Chill at least 2 hours or overnight. Roll into walnut size balls. Place on ungreased baking sheet and flatten with a fork. Bake at 350° for 10 to 12 minutes. Do not overbake. Makes 7 to 8 dozen.
Put a canned biscuit in muffin tin. Put 1 spoon of pizza sauce, pepperoni and cheese. Bake until biscuits are done.
Separate crackers and place on cookie sheet. Melt oleo and butter in saucepan. Add sugar. Cook 2 minutes. Pour sauce over crackers. Sprinkle with nuts. Bake 10 minutes at 325°. Be careful not to overcook.
Heat oven to 375°. Combine flour, baking soda, salt and spices. Combine cranberries and sugar. Beat butter with brown sugar until creamy. Beat in egg, vanilla and pumpkin. Beat in flour mixture. Stir in cranberries and walnuts. Drop dough by teaspoons onto greased baking sheets. Bake until just beginning to brown, about 20 minutes. Makes 45 cookies.
Shred cabbage, green pepper and onion. Blend with the 2 c. sugar and set aside. Combine the remaining ingredients and bring to a full boil, stirring over high heat. Pour sauce mixture immediately over cabbage mixture and stir thoroughly. Put this into containers with covers. Cool and store in refrigerator. Keeps well for many days.
Heat oven to 250°. In a large bowl, combine popcorn and pecan halves. Set aside. In a medium saucepan, combine sugar, cocoa, salt, corn syrup and water. Cook over medium heat 15 minutes or until candy thermometer reaches 248°. Remove from heat. Stir in margarine, baking soda, vanilla and chocolate extract. Pour over popcorn mixture. Stir to coat. Spread in 15 x 10 x 1-inch pan. Bake at 250° for about 30 minutes. Stir every 10 minutes. Cool and break apart. Makes 11 cups.
Cream shortening and sugar until light and fluffy. Beat in eggs. Add melted chocolate. Sift flour, soda and salt. Add alternately in small quantities with buttermilk. Add vanilla. Bake in 2 (9-inch) pans at 375° for 25 to 30 minutes. Ice with Chocolate Buttercream Frosting, flavored with coffee. Decorate with shaved chocolate.
Beat eggs and sugar well. Add remaining ingredients. Pour into frozen pie sheet. May serve with Cool Whip on top.
Cook cabbage in boiling, salted water until tender; drain thoroughly. Saute onion in 5 tablespoons margarine in large skillet. Add soup and mix well. Add cheese. Heat and stir until melted; remove from heat and stir in cabbage, salt and pepper. Transfer to ungreased 2-quart baking dish.
Cream together margarine and fructose; beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips.
Spread tortillas with cream cheese, top with chilies, olives and picante sauce. Roll up tortillas and wrap with foil; chill 4 to 24 hours before serving. Cut each tortilla into small slices and serve.
Boil pork until tender in salt and pepper water. Cool. Tear up meat into small pieces. Put back into water mixture. Add green chillies, jalapeno pepper, garlic salt, pepper and salt to taste. Simmer. Add more water, if desired. Add cornstarch to thicken. Drain meat mixture from the green chillies and put into a bowl. Mash beans. Grate cheese. Lay the tortillas down; add meat, beans and cheese, then fold up. Put in oven until warmed through. Then, when ready to eat, pour some of the green chilli mixture on top of burritos.
Place shortening in mixing bowl. Pour boiling water over it. Let stand until melted. Add molasses, sugar and unbeaten egg. Stir until sugar is dissolved. Sift dry ingredients together. Add to mixture. Beat until smooth. Will be very thin. Bake at 350° for 30 to 40 minutes.
In a medium saucepan cook and stir soup and milk until hot. Add corn and butter. Heat through. Sprinkle with bacon and onions. Season with pepper. Makes 4 servings.
Add all ingredients, except margarine and dressing mix. Pour into a 9 x 13-inch baking dish. Melt margarine and add to dressing mix. Spread on top of chicken mix. Bake at 350° for 35 to 40 minutes.
Beat egg whites until foamy. Add cream of tartar; beat until stiff but not dry. Mix flour and sugar together; add to egg whites. Put flavoring in. Bake at 300° for 50 minutes. Turn oven off; leave cake in for 10 minutes longer.
Cook beef roast in slow cooker until done. Cool to warm and shred out the meat. Place back into crock-pot, drained completely. (Meat should be salt and peppered while cooking.) In a separate bowl, combine all ingredients, mixing well. Pour over meat in crock-pot and simmer for 1 1/2 hours at high, then serve from crock-pot.
Combine cider, juices and spices in a large pot. Sweeten with sugar. Bring to a simmer over high heat. Strain and serve hot. Makes about 16 (6-ounce) servings.
Slice any large vegetable into bite size pieces. Saute sausage and garlic in oil in a large pot until meat is no longer pink. Drain most of oil. Add vegetables. Saute 2 to 5 minutes until vegetables begin to brown. Stir in tomato sauce, broth, water, beans and seasonings. Simmer, uncovered, 15 minutes. Sprinkle pasta over soup; simmer 15 minutes or until pasta is tender.
Brown chuck, onion and green pepper. Drain. Add drained limas and kidney beans. Add pork and beans. Mix all items together. Bake 45 minutes at 300°. Serve with salad and garlic bread.
Season flour with salt and pepper. Coat roast with mixture, brown in oil on all sides in dutch oven. Add water to top of roast. Add onion soup mix and stir. Bake in 325 degree oven 2 to 2 1/2 hours depending on size of roast. Roast is done when it comes apart when pierced with a fork.
Mix together as much as you'd like. Add a touch of grenadine for color only. Add ice. Very good. Enjoy.
Roll chicken lightly in flour and sprinkle with salt and pepper. Place enough butter in a nonstick skillet to brown chicken. When chicken is browned, remove from pan and leave grease. On lowered heat, add 2 tablespoons more butter. Add cream and stir with a wooden spoon until mixed with butter. Crumble in Blue cheese. Pour over chicken. If you would like, use chicken strips and put on boiled pasta; then pour sauce over.
Start with cold oven. (Do not preheat oven.) Cream margarine, shortening and sugar together. Add eggs, one at a time. Mix thoroughly after each addition. Add flour and milk alternately again. Mix well. Add extracts. Pour batter into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes. Let cool.
You will need a large iron kettle or granite one and wooden spoon. Slowly add lye to cold water, stirring until dissolved. (Don't splash on your hands.) Add lard and stir until mixture becomes creamy and thickens. Add Borax and household ammonia. Continue to stir until thick and smooth. Dip into molds or empty into cardboard boxes that have been lined with wax paper. When it is cooled, cut into bars. Let cure for about 10 days before using.
In a large saucepan, cook bacon until crisp. Drain the grease. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are just tender, about 15 minutes. Combine flour and milk until smooth, add to soup. Bring to a boil and keep stirring for 2 minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions, if desired.
Soften cream cheese, gradually stir in pineapple, 1 cup nuts, green pepper, onion and salt. Chill until firm (at least 1 hour), then form into a ball and roll in 1 cup of nuts. Chill again. Serve with crackers.
Layer a 13 x 9 inch baking dish with 1 package of crescent rolls. Beat together cream cheese, egg yolk, 1/2 cup of sugar and vanilla. Pour cream cheese mixture over crescent rolls. Top with a second layer of crescent rolls. In a small bowl, whip egg white and brush over the crescent rolls. In a bowl, mix together 1/3 cup of sugar, cinnamon and walnuts. Sprinkle over the egg white. Bake at 350° for 30 to 35 minutes.
In mixing bowl, combine dry ingredients. Add egg, oil, carrots and vanilla. Beat until combined. Stir in crushed pineapple, coconut and 1/2 nuts. Pour into a well greased 13 x 9 x 2-inch baking pan. Bake at 350° for 50 to 60 minutes or test done. Cool.
Mix all ingredients except tortillas in a pan; heat. In a small skillet heat peanut oil. Dip the corn tortillas in the oil to soften. Put 2 tablespoons of the sauce in each tortilla. Roll up and put in a casserole. Top with the remaining sauce and 1/2 cup of shredded cheese. Bake at 350° for 30 minutes.
In a frypan, add the butter, then add seasonings. Saute until tender. In the same frypan, fry and chop sausage until brown. You can fix cornbread ahead of time. In a large bowl, add all ingredients together. Add the chicken broth. Mix well and make sure it's good and moist. Put in a large pan. Bake at 350° for approximately 1 to 1 1/2 hours until firm and golden brown. Serves 12.
Mix brown sugar, flour, butter and flavoring. Add hot water until a spreading consistency. Spread on cake when cold.
Spread pecans in an 8 x 8-inch square baking dish. (They should overlap each other.) Combine melted margarine, Worcestershire and hot sauce. Pour over pecans. Sprinkle with garlic salt and salt and stir well. Bake 45 minutes at 350°, stirring every 15 minutes. Spread on paper towels and sprinkle lightly with salt. Cool and store in an airtight container.
Heat oven to 350°. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in seasonings, beans and soup. Pour into ungreased 2-quart casserole. Prepare Potato Buds as directed on package. Spoon potatoes onto meat mixture in 4 mounds. Bake uncovered 30 minutes or until bubbly. Makes 4 servings.
Melt margarine	in large saucepan. Add onion and cook until tender. Pour in rice and beef	consomme. Add	more water, if needed, to cook rice. When rice is done, add shrimp and continue to	cook until shrimp are pink. Salt and pepper to taste.
Wash fresh spinach thoroughly in several changes of cold water. Discard stems and bruised or tough leaves. Chop spinach. Blanch spinach in boiling water 3 minutes. Drain well. In a large bowl, beat eggs until blended. Mix in Ricotta cheese and 1 1/4 cups cheese, breadcrumbs, spinach, parsley and garlic. Shape spinach mixture into 1 1/2-inch balls. Roll spinach balls in flour. Cover and refrigerate until firm.
In bowl, combine egg, rum and water. Add bread mix, candied fruit, pecans and raisins. Stir 50 to 75 strokes until combined. Turn into 1 1/2-quart mold, generously greased and lightly floured on bottom only.
Half biscuits. Melt together water, sugar and margarine. Pour over dumplings. Bake at 350° for 45 minutes to 1 hour.
Boil vinegar, water and sugar for 10 minutes. Pour over drained pickles. Stir with a wooden spoon several times during the day. Leave in bowl overnight. Put in jars the next day and refrigerate.
Combine the oil, sugar, eggs and vanilla; cream well. Add the flour, baking soda, salt and cinnamon and mix well. Stir in the apples, walnuts and raisins. Preheat the oven to 350°. Pour batter into well-greased angel food cake pan. Bake 1 hour. Turn oven off. Open door and let cake stay in oven for 1/2 hour more. Turn upside down; cake comes right out. Frost or not.