HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix, bake and cool cake as directed on label. Slice cake into 3 layers. Cook pudding according to package directions for pie filling. Spread pudding between layers and on top of the cake. Prepare whipped topping according to directions. Spread on sides of cake. Chill for at least 3 hours before serving to allow pudding to set. Store in refrigerator. Makes 12 to 16 servings.
Preheat the oven to 375° and grease a 9 x 13-inch pan. In a skillet, brown the sausage over medium low heat; while the meat is browning, dice up the green pepper, onion or your choice of ingredients. Add the sauce and your pizza ingredients (onions, peppers, etc.) to the skillet; cook for about 5 minutes. Turn off heat; set aside. On a cutting board, lay out your raw biscuit dough and cut each piece in 1/2. Take 1/2 of your batch and cut up biscuits and layer in the bottom of your baking dish (bottom won't be covered, rolls will expand while cooking). Layer over the biscuits 1/2 of the sauce mixture, then add 1 cup of the cheese. Place another layer of biscuits over this. Layer with the sauce and cheese. Bake at 375° for about 25 minutes.
Peel carrots and cut in diagonal strips. Put carrots in bottom of crock-pot. Add 1 can drained mushrooms to carrots. Pour 1 cup of water over vegetables. Next add chicken. Sprinkle soups over chicken. Cook in covered crock-pot on low power for 10 hours or until chicken is tender. For a complete meal, serve with wild rice. Cook wild rice according to instructions on box.
Brown meat and drain. Peel and dice potatoes. Boil until tender; drain and set aside. Make a gravy with flour, water and Kitchen Bouquet. Pour gravy over meat seasoned with garlic salt and other seasonings. When gravy thickens, put potatoes in and simmer. Serve over rice.
Mix mayonnaise, sugar and vinegar. Pour over broccoli, bacon, onion and peanuts; then toss well.
Combine all ingredients in a bowl; mix well. Pour into pie shell or a casserole sprayed with a nonstick spray. Bake at 375° for 45 minutes or until center set.
Wash mushrooms and gently twist to pull out stems making a cavity in each mushroom cap. Dip each mushroom in melted butter or bacon grease. Mix remaining ingredients and stuff each cap fully. Place small pieces of Swiss cheese or Brick cheese on top of each mushroom cap. Broil 5 to 8 minutes. Serve hot.
Saute onion and pepper in margarine. Dissolve bouillon cubes in hot water. Combine all ingredients well and put in a greased casserole. Bake at 350° for 40 to 50 minutes. Stir gently once or twice during the cooking. Serve hot.
Stir flour and sugar together. Add soda to pineapple; work quickly as it foams. Add eggs and pineapple and stir together. Pour in greased 13 x 9-inch pan and bake at 350° for 40 to 45 minutes.
Add enough milk to flour to make a smooth, thin paste. Add eggs and salt to paste. Beat. Heat remaining milk and sugar until almost scalding; stir in paste mixture. Stir constantly until thickened. Cool; fold in vanilla. Add cream (whipped) and Grape-Nuts just before serving.
Sprinkle cabbage, onion and green pepper with 1/2 cup sugar. Let stand. Combine remaining 1/2 cup sugar, vinegar, oil, pepper, salt, dry mustard and celery seed. Bring to boil. Pour over cabbage while hot. Do not stir. Refrigerate, covered.
Put the sugar, milk, butter, cocoa and salt in a large saucepan; bring to a boil. Remove from the heat and stir in the rolled oats, vanilla, nuts and coconut. Drop from a teaspoon onto waxed paper to make 48 cookies.
Cook noodles according to directions. Pour in entire bottle of salad dressing. Let sit in fridge overnight. Then add Salad Supreme and fresh vegetables (olives, carrots, onions and green peppers). It works best if mixed with your hands.
Sift flour, soda and salt together. Cream shortening and sugar thoroughly. Add eggs and bananas, beating until light. Alternately add flour mixture and milk. Beat after each addition until smooth. Add nuts. Pour batter into greased 9 x 5-inch loaf pan. Bake in 350° oven 50 minutes or until done. Remove from pan and cool on rack. Wrap in foil or plastic wrap. Stores or freezes well.
Sift flour, soda, powder, salt and cinnamon. Add sugar, oil and eggs; mix. Add carrots, nuts and pineapple. Turn into greased and floured long pan or spring-form pan. Bake at 350° for 55 to 60 minutes.
Boil potatoes (not peeled) until nearly done. While potatoes are cooking, chop bacon and saute with onion. When potatoes are nearly done, drain water and chop into large chunks. Put potatoes into skillet with bacon. Add parsley and seasoning. Cook another 5 minutes and serve.
Mix well; for each cup of water, add 3 heaping teaspoonfuls of mixture.
Sift flour, baking soda, baking powder, salt and cinnamon. Combine eggs, oil, sugar, zucchini and vanilla. Stir in flour mixture. Add raisins, nuts and chocolate chips. Pour into a 13 x 9-inch pan. Bake at 350° for 40 minutes. Cool. Ice with a Cream Cheese Frosting.
Mix hamburger, onion, cooked rice, Cheez Whiz, salt and pepper. Put in green peppers. Bake at 350° for 45 minutes. Cool completely, package, place in refrigerator overnight, then put in freezer.
Cook noodles until half done. Cook broccoli. Combine butter, half and half, cream, garlic, salt and pepper. Simmer 10 minutes. Add broccoli and noodles. Bring to boil. Simmer 15 to 25 minutes until starts to thicken. Add cheese to complete thickening. Serve immediately.
Saute onion and garlic in oil. Add tomatoes, Good Seasons dressing, all spices and a little water. Let simmer 15 to 20 minutes. Add grated cheese. Serve.
Combine ingredients into an unbreakable bottle. Use fly swatters, strawberry baskets, plastic colander or spoons with holes for lots of out door bubbles.
Mix first 3 ingredients together and pour into graham cracker crust. Top with Cool Whip. Refrigerate.
Put ingredients in crock-pot. Fill crock-pot 2/3 full with water. Cook on low for at least 5 hours. When finished, cook 1/2 cup tubettini macaroni or other small macaroni separately, then add to crock-pot. Serve with Romano cheese sprinkled on top and crusty French bread.
In a medium skillet melt 2 tablespoons butter over medium heat. Add shallots and cook 5 minutes or until soft. Remove from heat. Squeeze spinach to remove excess moisture. Add to skillet with salt, pepper and nutmeg; stir to mix. Spoon into a medium bowl. Add cheese and stir until well mixed. Cover and chill until mixture holds shape. (Shape into 8 equal portions.)
Sprinkle paprika on beef; brown in butter. Add broth and garlic; cover and simmer for 30 minutes. Add green peppers and onions. Cook for 5 minutes more. Combine water, soy sauce and cornstarch; add to pan and cook, stirring constantly for 2 minutes or until thickened. Serve over rice.
Mix sugar, oil and eggs. Add the rest. Bake in long pan 30 or 35 minutes at 350°.
Cook to a soft ball and add 1 cup nuts. Beat by hand until it can be dropped on greased paper. (This hardens too fast for an electric mixer.) I usually set it in a pan of cool water while beating to help it cool.
Combine all ingredients and bake at 325° for 30 to 45 minutes, until heated through.
Melt the peanut butter and chocolate chips with oil in microwave. Add 1 box of Crispix cereal. Pour in sealed container and shake. Dump sugar in container and seal, then shake.
Spray pan with Pam. Coat fish fillets with coating mixture. Bake at 400° for 20 minutes. You will think it has been fried.
In medium bowl, mix well first 5 ingredients; add pork and toss lightly to coat. In 5-quart Dutch oven or 12-inch skillet over high heat in 1/4 cup hot oil, cook broccoli, mushrooms and salt, stirring quickly (like stir-fry) until broccoli is tender-crisp. Place vegetables and liquid on heated platter; keep warm. In same Dutch oven over high heat, heat 6 more tablespoons oil until very hot. Add meat mixture and stir-fry until meat loses pink color, about 2 minutes. Return vegetables to Dutch oven; stir-fry until heated through. Serve immediately.
Mix cream cheese and sour cream; put in long casserole. Layer all other ingredients on top; serve with round chips.
Combine cooked ground beef, beans, enchilada sauce, tomato sauce, water and the chili con carne. Cook for 15 minutes. Put a layer of chips in a long pan. Pour half of mixture over chips. Add half the cheese on top. Add another layer of chips. Put remaining mixture on top. Layer the onion, then add the rest of the cheese. Bake for 20 minutes at 350° or until the cheese is melted.
Cut eggplant crosswise about 1/2-inch thick. Soak slices to cover in cold salted water for 20 minutes; drain well. Spread each slice generously with mayonnaise and top with lots of chopped onions. Place on cookie sheet and bake at 300° for 20 minutes. Remove from oven and sprinkle each slice with Parmesan cheese. Broil until golden.
In you plate, crumble cornbread. Top with bacon and salad mixtures. Pour hot grease over and mix. Next all cottage cheese and buttermilk to taste. Mix again and enjoy!
Drain cherries and reserve juice. Stir together dry ingredients. Beat butter and sugar until light and fluffy. Add egg and vanilla; beat well. Add flour mixture and mix well. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Make a dent in the center and place cherry in dent. Spoon 1 teaspoon frosting to cover cherry. Bake about 10 minutes at 350°.
Mix the first 3 ingredients well. Pat into a 13 x 9 x 2-inch pan. Bake for 8 minutes at 400°. Do not overbake. Let cool. Mix well, cream cheese, sugar and Cool Whip. Spread onto cooled pretzel crust. Mix together, the Jell-O, boiling water and strawberries. Stir until thawed and thickened. Pour over cream cheese layer and refrigerate. Serves 12 to 16, depending on the size of serving.
Cook grits according to box. Combine grits in baking dish with other ingredients. Mix well. Bake for 1 hour at 250°. Cool 30 minutes before serving. This is great with pork roast with Anaheim peppers layered on top to bake flavor in.
Mix cheese and flour together. Add baking powder, sugar and salt. Beat egg with milk and melted butter. Stir into flour mixture. Spoon into muffin pans (use nonstick pans if possible). I also like them better cooked as small muffins. Bake at 350°.
In a 3-quart casserole, place butter and onions; cover. Microwave at High for 18 to 20 minutes or until tender, stirring 2 times. Add consomme, hot water, wine, Worcestershire and pepper; re-cover. Microwave at High for 8 to 9 minutes or until boiling. Divide among 4 individual 15-ounce casseroles or soup bowls. Top each casserole with 2 slices of French bread. Sprinkle 2 tablespoons of Swiss cheese and 1 teaspoon of Parmesan cheese over the bread in each casserole. Arrange in a circle in the oven and microwave at Medium for 5 1/2 to 6 1/2 minutes or until the cheese melts. Serves 4.
Combine sugar, salad oil, and eggs; beat well. Combine dry ingredients; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts, coconut, and flavoring.
Mix all ingredients in saucepan or double boiler. Bring to a boil and boil until slightly thick. Pour over potatoes or macaroni.
Combine potatoes and cheese. Beat with mixer until combined. Saute onions in butter until soft, then add 1/3 of the onion mixture to potatoes and cheese. Cook noodles until they're not quite done. Generously butter a 13 x 9-inch pan. Place a layer of noodles, then potatoes, then noodles, etc. ending with noodles. Pour remaining onion sauce on top. Cover with foil; bake at 350° for 30 minutes.
Place apples in microwave dish; sprinkle with brown sugar. Top with 2 tablespoons topping; sprinkle with pecans and rest of topping. Microwave on High 3 to 5 minutes.
Mix all together. Bake in 4 thin layers at 350° about 20 minutes.
Boil sugar, syrup and butter together for 5 minutes, stirring until sugar is dissolved. Add cream or milk; bring to boiling point again. Add vanilla and serve hot or cold. Especially good over ice cream.
In 3-quart saucepan, brown ground beef and onion; set aside. In same pan, saut carrots, celery, basil and parsley flakes in 1 tablespoon butter until veggies are tender (about 10 minutes). Add both cans of chicken broth and potatoes; add cooked hamburger. Bring to a boil, then reduce heat, cover and simmer 10 to 12 minutes.
Sprinkle chicken with salt and pepper. Mix preserves, vinegar, onion and garlic. Mix sesame seed and crumbs in a separate bowl. Dip chicken wings into preserve mixture, then drain and press firmly into crumb mixture.
Dissolve yeast in warm water. Add salt, baking powder, sugar, Crisco and flour; mix well and knead. Cut with biscuit cutters, dip in melted butter and fold in half. Place on sprayed cookie sheet. Raise 1 hour. Bake at 400° for 10 minutes.
Place steaks in shallow pan. Mix remaining ingredients, except butter. Pour over salmon. Let stand 20 minutes, turning occasionally. Remove steaks from marinade. Brush both sides with melted butter and broil 5 to 7 minutes on each side or until browned and easily flaked. Serves 4.
Heat milk. Beat egg and mix with sugar, cocoa and cornstarch or flour. Then stir into hot milk and cook until thick on medium heat. Add butter, vanilla and salt. Then pour in pie crust (baked).
Cream shortening and sugar thoroughly; add well beaten eggs. Mix in peanut butter well. Add all dry ingredients. Sift before adding. Dough will be stiff. Roll into 1-inch balls. Place on ungreased cookie sheet. Press down with fork. Bake at 375° for 10 to 12 minutes.
Mix butter, cake mix and 1 egg together and pat in a 9 x 13-inch pan.
Place all ingredients in bean pot; mix well. Place bacon strips on top. Bake in 350° oven for 1 hour.
Mix thoroughly and serve warm. Serve with broccoli, artichokes, asparagus, etc.
In large bowl, mix the rice, melted butter, sugar, slightly beaten egg yolks, raisins and vanilla. Grate apples on coarse grater or finely chop. Add the apples to the rice mixture. Beat egg whites until stiff; fold into rice. Grease generously a 3-quart casserole or a pan with a wide bottom of that size. Sprinkle with bread crumbs. Put the rice into the pan, even out. Sprinkle with sugar mixed with cinnamon. Bake, uncovered, for 1 hour at 350°. Serve warm with sour cream, if desired.
Whip cream cheese, then add sugar and mayonnaise. Add cranberry sauce and whip more. Fold in pineapple and nuts, then whipped cream last. Freeze. (I freeze mine in baking cups in a muffin tin.)
Heat oven to 375°. Arrange apple slices in a 9-inch square baking dish. Beat margarine. Mix in sugar, flour and cinnamon. Stir in cereal. Sprinkle over apples. Bake 35 to 40 minutes.
Sift dry ingredients together. Add milk to egg, then add shortening. Add to dry ingredients. Mix well. Turn into well greased 6 x 10-inch pan. Bake at 400° for 20 minutes.
Mix all ingredients. Let sit for 10 minutes. Pour into 2 loaf pans or 1 Bundt pan. Bake at 350° for about 50 minutes. Sprinkle with powdered sugar.
Mix bran cereal, yogurt, milk, margarine and eggs together. Let stand 5 minutes in a bowl. Blend flour, sugar, baking powder and cinnamon. Stir in bran mixture, just until blended. Stir in apples and raisins. Spoon into greased muffin cups. Bake at 400° for 22 minutes or until done. Serve warm.
Dissolve coffee in hot water. Combine egg whites, brown sugar and cream of tartar in top of double boiler. Beat with mixer until frosting forms stiff peaks (5 to 7 minutes). Remove from heat. Beat in vanilla. Ice the cake. Makes about 5 cups.
Mix together and add milk, but leave it thick. Spoon out in deep, hot grease.
Combine noodles, almonds and seed. Saute in 1 stick margarine until brown.
Brown ground beef and onion in large pan. Add the next 5 ingredients; bring to a boil. Sprinkle rice into the mixture. Add remaining ingredients. Cover and simmer for 1 hour. Serve as a main dish topped with shredded cheese. Serves 6 to 8.
Combine all ingredients, mix well. Shape mixture (juicy) in loaf in shallow baking dish. (I use bread pans.) Press 2 green pepper rings and onion rings atop meat loaf, if desired. Bake at 350 degrees about 1 hour.
Dissolve the first 4 ingredients and let cool. Put yeast in warm water. Then add eggs, shortening mix and yeast when it cools. Beat in flour and oats. Turn dough out onto floured surface and knead until smooth and elastic. Place in well-greased bowl. Cover; let rise in warm place free of drafts for 1 hour or until double in bulk. Punch dough down. Let set 10 minutes.
Mix dry ingredients together. Blend in the rest of the ingredients. Pour in 3 loaf pans. Bake at 350° for 45 minutes to 1 hour. Let cool in pans for 10 minutes.
Stir and bring first 4 ingredients to a high boil. Add peanut butter and oatmeal. Add vanilla, and mix it together. Lay them on wax paper as large as desired.
Heat oven to 400°. Mix all ingredients. Beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake 15 minutes. Serve warm.
Make coffee double strength. Sweeten slightly with powdered sugar. Freeze mixture to a mush, stirring frequently. Serve in a frosty sherbet cup.
Brown ground beef, onions and green pepper in oil. Add all remaining ingredients, except cheese and noodles. Cook slowly for 1 hour. Add	cooked, drained noodles. Put in a large baking dish. Top with grated cheese. Bake 45 minutes at 350°. Makes about 10 servings.
Break cake into bite size pieces. Spread evenly in bottom of dish or pan. Mix the strawberries with glaze. Spread over cake. Mix the sour cream, Cool Whip and confectioners sugar together; spread over top. Refrigerate until ready to serve. Quick and easy dessert.
Combine sugar, water and syrup. Cook until a little forms a hard ball in cold water. Beat egg whites stiff and don't pour syrup over egg whites until you let it cool for a minute, then beat the mixture until very stiff. Pour out on a board covered with powdered sugar. Pat out with palm or hand and spread with as much peanut butter as you like. Roll up and slice.
Put sugar, raisins, shortening, cinnamon and hot water on stove and cook for about 8 to 10 minutes. When cool, add soda and flour. Pour into a greased and floured tube pan. Bake at 350° for 1 hour.
Mix all ingredients and work together with your hands until sticky. Divide dough into four parts. Form logs with the dough and roll each log in powdered sugar until covered. Cover the rolls with waxed paper and refrigerate one day. Cut into slices to serve.
Combine pretzels, 1/4 cup sugar and the butter. Press into 9 x 13-inch pan. Bake for 10 minutes at 350° and cool. Mix cream cheese, 1 cup sugar and Cool Whip and pour over the pretzel crumbs. Dissolve Jell-O in hot pineapple juice. Add strawberries. Let partially congeal (30 to 35 minutes) and spread over cream cheese mixture. Chill until set.
Melt chocolate bark and stir in Rice Krispies. Spread thinly over pizza pan. Let cool. Sprinkle pecans over top and put M&M's on. Melt white bark and drizzle over top. You may separate white bark into 2 or 3 containers and put food coloring in it for a more colorful pizza.
Combine all ingredients together and pour into a greased casserole dish. Bake at 350° for 30 minutes or in the microwave for approximately 5 to 7 minutes.
Mix dry ingredients in one bowl. Mix liquid ingredients in another. Combine the two. Bake in a Bundt pan for 1 hour and 10 minutes.
Heat oven to 375°. In a large bowl, blend shortening, granulated sugar, egg, flour, baking powder, salt and vanilla on low speed. (Two to 3 tablespoons of milk may be added if necessary). Using 1 level teaspoonful of dough for each, shape into ball around a cherry piece. Place 2-inches apart on ungreased baking sheet. Bake for 10 to 12 minutes. Cool. Dip top of each cookie into glaze. Roll cookie in decorator sugar. Makes 7 to 8 dozen.
Dissolve bouillon cubes in water in small saucepan; cool. Stir in flour; mix until smooth. Add cream and salt. Cook until thickened. Wash and slice mushrooms into a 2-quart casserole. Pour sauce over mushrooms. Mix crumbs with cheese and sprinkle over top. Dot with butter. Bake 30 minutes at 350°. Great with roast beef!
Mix all ingredients and bake at 350° for 45 minutes. After done, spoon Cheez Whiz on top as desired.
Blend butter, flour, 1 1/2 cups of brown sugar and press into pan. Bake at 350° for 12 minutes. Mix remaining ingredients with 6 cups brown sugar. Pour over hot crust and bake at 375° for about 20 minutes longer. Cool and cut into squares to serve.
Mix peanut butter, margarine and sugar together. Knead mixture like bread dough. Form mixture into balls buckeye size. Place balls on tray lined with wax paper, chill.
Preheat oven to 375°. Mix together flour, baking powder, salt and cinnamon. In another bowl, cream together shortening and 3/4 cup sugar. Add 1/2 of flour mixture, then the milk and then remaining flour mixture. Mix well. Form teaspoons of dough into balls and roll in sugar. Place on greased cookie sheet, then flatten into a 1/8-inch thick circle. Bake for 10 minutes until golden brown. Makes 2 1/2 dozen.
In a skillet, saute onion, pepper and celery in butter until tender, about 10 minutes. Remove from heat and stir in tomato sauce, water, parsley, salt and pepper. Simmer 10 minutes. Add more water if needed. Add thawed shrimp. Bring mixture to a boil. Cook, covered, over medium heat for 5 minutes. Serve Shrimp Creole over fluffy rice (your own recipe). This recipe is for 2 generous servings.
Saute chicken in butter and seasoning. Add cream of chicken soup. Stir well. Add water to desired thickness. Add cooked noodles. Simmer slowly for 1 hour.
Wash potatoes and cut into wedges. Mix dry ingredients in plastic bag. Add potatoes and shake well. Put wedges on cookie sheet. Melt butter and pour over potatoes. Bake at 350° until done.
Brown sausage in skillet, stirring until crumbly. Drain. Layer potatoes and sausage in lightly greased 9 x 13-inch casserole. Mix eggs, milk, salt and pepper. Pour over layers. Sprinkle over cheese. Bake, covered, in preheated 350° oven for 45 minutes. Uncover and bake 15 minutes more until set. Makes 8 servings.
Mix the first 4 ingredients together. Mix the eggs, pineapple and vanilla together. Fold together. Pour into a greased cookie sheet. Bake in a preheated 350° oven for 20 to 25 minutes. Frost while warm.
Skin and bone chicken breasts. Flatten with heel of hand. Wrap a slice of ham around a piece of cheese about 2 x 1/4-inch. Then wrap chicken around ham and cheese. This may be secured with a toothpick. Dip chicken in flour, then in egg wash (egg in milk) and then in crumbs. Brown in hot oil for 4 minutes per side. To finish in microwave, place meat on a platter set in oven on roast or medium setting for 1 1/2 minutes.
Reserve peach juice. Dissolve cornstarch in 1/4 cup peach juice and set aside. Heat remaining juice, brown sugar, cinnamon, cranberry sauce and butter. When butter melts, add cornstarch mixture. Stir over medium heat until thickened. Add yams, cover and cook 10 minutes. Stir in peaches. Heat through.
Cut pork in 1-inch cubes. In skillet, heat oil over medium-high heat. Add pork, 1/3 at a time. Brown. Add pineapple, corn syrup, vinegar, catsup, soy sauce and garlic. Bring to a boil. Simmer 10 minutes or until pork is tender. Add green pepper. Mix cornstarch and 2 tablespoons water. Add to skillet. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Serve over cooked rice.
Brown ground beef in 5-quart pot. Drain off grease. Add onion, catsup and chili powder to taste. Bring to boil on high, then turn heat down to low and let simmer at least 2 hours.
Put flour, salt and pepper in a bag and add chicken that is cut in small pieces and coat. Put oil in a deep frypan and brown chicken. Add about 1/3 cup of water, then add the bag of Pasta Accents and simmer for 15 to 20 minutes or until chicken is done.
Cook California Blend until tender. Saute onion in 1 tablespoon of butter. Mix all together. Cook on low until cheese melts.