HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the cream cheese and sugar; add to prepared package of Dream Whip. Mix well. Grease glass bowl. Place a layer of cubed cake on bottom of bowl. Spread half of cream cheese mixture on cake. Top with half of the blueberry filling. Repeat layers again.
Wash and scrape carrots; split in half lengthwise. Cover with boiling salted water and boil 10 minutes.
Mix together sour cream, mushroom soup, milk and Cheddar. Add hash browns and onions. Put in a greased 9 x 13-inch pan and top with melted butter. Bake for 1 hour at 350°.
Drain pineapple. Heat juice and dissolve Jell-O in juice. Cool. Add other ingredients and mold.
Rub potatoes with oil and bake. Cool. Refrigerate overnight. Cut in half and scoop out chunks. Freeze potato skins to use later (brown and garnish for appetizers).
Cream the sugar, butter and egg. Add dry ingredients, alternating with sour milk. Fold blueberries into batter mixture. Bake in a 350° oven for 35 minutes.
Brown brats in skillet on all sides. Cover with water. Cut potatoes into spears and place on top of brats. Sprinkle pepper on potatoes. Cover skillet and cook slowly until potatoes are done, approximately 20 minutes. Remove brats and potatoes from liquid. Slowly add flour to liquid, stirring constantly to avoid lumps. Add milk, brats and potatoes in that order and cook slowly until thickened.
Add all ingredients to hot skillet; cook until shrimp or scallops are done. Mix with cooked pasta. Serve hot or cold.
Dissolve sugar and flour in cold milk. Add beaten egg yolks. Let boil 5 minutes. Let cool and pour over vanilla wafers and sliced bananas which have been put in layers in Pyrex bowl. Add topping.
Brown hamburger with onion and green pepper. (Salt and pepper to taste.) Cook noodles. Add soups and noodles to hamburger and mix well. Place 1/2 of mixture in large casserole dish that has been sprayed with Pam. Spread 1/2 of Mozzarella on hamburger. Then spread rest of hamburger and top with remaining cheese. Bake at 350° for 1 hour.
Mix beef, eggs, crumbs, milk, Parmesan cheese, onoin, salt and oregano. Shape into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/4 hours or until no pink remains; drain. Spoon pizza sauce over loaf and top with Mozzarella cheese slices. Return to the oven for 10 minutes or until the cheese is melted. Meanwhile, if desired, saute green pepper and mushrooms in butter; arrange on top of meat loaf. Sprinkle with parsley if desired. Yields 8 to 10 servings.
Brown ground beef while heating tomato juice and chili beans in pan together. When ground beef is done, add chili seasoning and cook 1 to 2 minutes. Add to juice and beans and bring to almost a boil. Lower heat and simmer for about 10 minutes. Salt and pepper to taste.
Boil sugar and water 2 to 3 minutes. Stir in maple flavoring and a little corn syrup, if desired.
Mix all ingredients well. Bake in ungreased 9 x 13-inch pan for 1 hour at 350°, until bubbly and lightly browned.
Preheat oven to 350°. Grease 12-cup muffin pan with shortening, or use paper muffin cup liners. Put shortening and sugar in large mixing bowl. Cream until soft and fluffy. Break egg into bowl; beat well with spoon. Stir flour and baking powder; add to mixture and stir. Add milk and vanilla; beat until batter is smooth. Pour into muffin pan, filling each halfway. Bake for 20 to 25 minutes. Cool for 5 minutes. Remove from pan to finish cooling. Makes 12.
Bake the sweet potatoes for 1 1/4 to 1 1/2 hours at 350° (depends on size) until tender. While hot slice potatoes in half and pour the melted butter, sugar and cinnamon mixture over the centers. Serve.
Just before serving, rub large salad bowl with cut clove of garlic. Tear romaine into bite size pieces. Squeeze juice from lemon over romaine. In blender, mix oil, Worcestershire sauce, seasonings, anchovies and coddled egg, as well as 1/4 clove of garlic. Blend thoroughly; pour over romaine. Toss until leaves are well coated. Sprinkle with croutons and cheese. Serves 6.
Mix all ingredients together; pour into pie crust. Bake for 40 minutes at 300°. Cool before serving.
Mix the first 7 ingredients together. Spoon into a lightly greased 13 x 9-inch baking dish. Sprinkle cracker crumbs on top. Bake at 350° for 45 to 50 minutes or until bubbly. Serves 12 to 14.
Mix first five ingredients very well. Place in a casserole dish. Crush crackers and mix with butter. Place this on top. Bake at 350° for 20 minutes.
Sift first 5 ingredients together. Beat 3 eggs until frothy. Add sugar, oil and vanilla to eggs and beat until thick and lemon-colored. Add flour mixture and mix. Stir in squash. Fold in 1 cup chopped pecans. Pour into greased and floured 9 x 5 x 3-inch pan. Bake at 350° for 1 hour. Cool 10 minutes before removing from pan.
Mix all together. Pour into a 9 x 14-inch pan. Sprinkle 1 cup chocolate chips on top before cooking. Bake at 350° for 25 minutes or until lightly browned.
Spread cooked noodles in greased 9-inch square or 9 x 12-inch pan. Blend remaining ingredients in food processor or blender. Pour over noodles. Top with cinnamon and sugar. Bake at 375° for 45 minutes. Good hot or cold.
Start water to boiling. Add salt, sugar, oil and green onion. Cook 15 minutes. Lower to medium heat. Stir in cornmeal (like cooking grits); stir until mixture becomes stiff and thick in texture. Remove mixture to wax paper for 5 minutes. Hand pat into desired shape. Fill Fry Daddy to oil level; heat oil until hot. Drop in 4 to 6 bread pods. Fry 3 to 5 minutes. Bread is ready when it becomes golden brown and floats to top of oil. Yields 16 to 20 pieces.
In a Dutch oven, brown beef; drain if necessary. Add all ingredients. Bring to a boil and reduce heat and simmer for 1 hour. Serves 6 to 8.
Bring to boil water, oleo and cocoa. Pour over flour, sugar, soda and cinnamon. Blend well. Add eggs and buttermilk. Mix thoroughly. Bake in large cookie sheet (with sides) that has been greased and floured. Bake 20 minutes at 400°. Ice as soon as removed from oven.
In ungreased 13 x 9-inch pan, mix flour, nuts, brown sugar and margarine. Spread evenly in bottom of pan and bake at 350° for 15 to 20 minutes, stirring occasionally. Save 1/2 cup baked crumbs for topping. In large bowl, combine egg whites, sugar, strawberries and lemon juice. Beat at high speed until stiff, about 10 minutes. Gently fold in whipped cream. Spoon over crust and top with crumbs. Freeze 6 hours or overnight.
Place vegetables in large jar. Add oil and seasonings. In saucepan, bring sugar and vinegar to a boil; pour over vegetables. Cover jar and refrigerate. This will keep up to a month in refrigerator.
Mix all ingredients. In mixer, beat until well mixed. Let rise in bowl. Put on lightly floured board. Knead several minutes. Put into 2 loaves, 18 hot rolls or roll thin. Spread oleo on top, then sugar and cinnamon. Roll into log; cut into 22 pieces. Bake 18 to 22 minutes or until golden brown.
Combine beef, sausages (remove from casings), green onions, garlic, crumbs, eggs, tomato paste, thyme, salt, pepper and wine. Mix thoroughly. Place half the mixture in a loaf pan. Make a well down the center and fill with cheese. Cover with remaining meat mixture. Bake at 350° for one hour.
Mix dry ingredients (cake mix and pudding) into bowl. Add oil, sour cream, eggs and water; mix with water and chocolate chips. Bake in a tube pan at 350° for 1 hour.
Brown round steak in oil. Add green peppers and onions and cook until tender. Blend gravy mix and water and pour over meat, peppers and onions. Bring to boil, then lower heat and simmer 20 to 25 minutes. Serve over rice.
Bring to a boil the vinegar, water, mustard and sugar. Pour warm dressing over beets and onion. Chill at least 1 hour or overnight.
Mix dressing with onion, tomato, green pepper, olives and cheese. Cook pasta and add. Let set in refrigerator overnight.
Use fresh, firm, small cucumbers. Wash and cut them into sticks. Pour boiling water over cucumbers and let them stand overnight. The next morning, pack into clean jars. Make a solution of ingredients. Boil for 5 minutes. Pour boiling hot over the cucumbers in jars. Process in boiling water bath for 5 minutes.
Cook zucchini or squash with onion in water until tender. Do not peel unless large. Drain well in colander. Put in greased casserole dish. Add all of the ingredients. Pour over squash and mix.
Dip chicken in egg. Coat with bread crumbs. In skillet over medium heat, heat oil. Cook chicken 10 minutes or until done. Set aside.
Saute the chicken breasts cut in bite size pieces (or ground meat) in 1 tablespoon oil. Do not brown. Add all the remaining ingredients except white kidney beans. When chicken and onion are cooked, add white kidney beans. Heat until serving temperature. Garnish with grated Monterey Jack cheese, 1/2 cup chopped fresh cilantro, sour cream and chopped fresh tomatoes. If you prefer hot chili, you may add 1 minced jalapeno or more cayenne.
Brown chops on both sides. Add soup, water, rice and mushrooms. Add pepper and salt to taste. Simmer for 30 minutes, adding more water or tomato juice if needed, until steaks are tender.
Pound steak in flour and salt. Brown in hot oil. Add remaining ingredients and simmer 1 1/2 to 2 hours. Thicken slightly with 1 tablespoon flour in 2 tablespoons water. Serve immediately. Can be prepared ahead and can be frozen.
Sift flour and sugar in mixing bowl. In saucepan, combine Crisco, oleo, cocoa and water and bring to a boil. Gradually add this to flour and sugar, stirring constantly. Put soda in buttermilk and add unbeaten eggs and beat well. Add vanilla. Pour into 11 x 14-inch pan and bake at 350° until done, about 30 minutes.
Combine first 4 ingredients in a bowl. Add kiwi fruit and strawberries. Toss well. Cover and chill for 1 hour. Stir in basil just before serving. Yields 4 servings.
Melt butter; add onions and celery. Cook until tender. Add tuna fish, soups, milk, soy sauce, half of noodles and nuts. Put in greased or sprayed 1 1/2 quart casserole dish. Cover with remaining noodles and nuts. Bake 25 minutes at 350°. Yield: 6 servings.
Chop artichokes; add mayonnaise, cheese and seasonings. Mix well and bake in 350° oven for 30 to 45 minutes. Serve with crackers.
Mix egg, cold water and salt together. Dip cleaned smelts in egg mixture, then roll in dry bread crumbs or flour. Place in a well-greased pan and drop a little oil on top. Bake in 450° preheated oven for 15 minutes. Turning is unnecessary.
In thick skillet, heat oil and add potatoes and onions. Slice squash over the top and add garlic. Season with salt, pepper and cayenne. Stir, turn heat to low and cook 30 to 40 minutes. Stir occasionally.
Combine uncooked rice with ground meat, onion, green pepper, celery, egg, mustard, salt and pepper. Mix well. Form into 1 1/2-inch balls. Place in 9 x 13-inch baking dish. Combine mushroom soup mix with water and heat to boiling. Pour over meatballs. Cover tightly and bake in 350° oven for 1 hour. Remove and stir in sour cream. Serves 6 generously.
In a medium bowl, stir together the flour, cereal, sugar and baking powder. In a smaller bowl, beat egg slightly. Beat in bananas, milk and oil. Add all at once to flour mixture. Stir just until dry ingredients are moistened, but lumpy. Spoon batter into 12 paper lined cups, filling them half full. Bake at 400° for about 20 minutes. Yields 12. Serving size: 1.
Before you start, set the oven to 350°. Cut the crusts off the bread and break it into chunks. Soak it in half of the milk. Chop the onion. Heat the oil in a pan and fry the onion over a low heat for 10 minutes. Add the beef, curry powder, lemon juice, nuts, raisins, salt and pepper to pan. Fry until the meat is brown all over. Spoon all of it into an ovenproof dish.
In ungreased 2 quart round microproof dish, mix bread and raisins. Beat eggs, sugar, vanilla and salt until well blended. In 4 cup glass measure,heat milk and butter on HI setting 4 1/2 to 5 minutes, or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins, sprinkle with cinnamon. Cover with waxed paper. Cook on simmer or lower setting 12 to 15 minutes. When cooked, center may be slightly soft but will set as pudding cools. Serve warm or chilled. Not only is this a good and tasty dessert, but an economical way to use up old or dry bread. For an interesting and different taste mix in a teaspoon of grated orange or lemon rind.
Bring to boil first five ingredients, set aside. Mix in large bowl, corn, peas, and beans that have been drained. Add chopped onion, pepper, celery, and the pimiento. Pour liquid over vegetables. Mix well refrigerate awhile, until flavors mix.
In shallow bowl, mix eggs and sherry together. Dip fingers in bowl until covered. Remove from bowl and cover with bread crumbs. Melt butter in frypan and add fingers; fry until golden brown, occasionally spooning melted butter over fingers. Best served with home fries and cole slaw.
Add ingredients. Heat until boiling, then simmer over low heat for 5 to 10 minutes, stirring frequently. Serve over rotini pasta or shells.
In large mixing bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Pour the crushed pineapple into the pudding mix. Fold in Cool Whip. Layer pudding mix and vanilla wafers. Refrigerate.
Sift flour, sugar and soda in bowl. Melt 2 sticks oleo, 4 tablespoons cocoa and 1 cup milk and bring to boil. Pour over dry ingredients. Add buttermilk, eggs and vanilla. Pour into greased cookie sheet and bake 20 minutes at 375°.
Combine meat, onions and garlic. Brown in Dutch oven in oil. Add remaining ingredients. Stir until well blended. Simmer, covered, 2 hours, stirring occasionally.
Cook pasta and drain well. Combine remaining ingredients; dress with vinaigrette. Whisk together mustard and vinegar; slowly whisk in oil and seasonings. Gently toss pasta to coat, use additional dressing to refresh salad as needed.
Mix all ingredients. Shape into short sticks or small balls. Cook at 350° for 8 to 10 minutes.
Place peach halves in shallow baking dish. Put a dab of butter on each one. Sprinkle graham cracker crumbs on each one. Drizzle with honey and sprinkle with cinnamon. Broil for 5 minutes (graham crackers will look slightly brown). Serve warm with vanilla ice cream or whipped topping.
Cook broccoli as directed on package. Drain. Combine soup, eggs, mayonnaise and cheese. Mix well and add broccoli. Pour into buttered casserole dish. Bake at 350° until set. Remove from oven and top with onion rings or potato chips. Return to oven and bake until top browns.
Heat oven to 375°. Grease and flour pan (13 x 9 x 2-inch). Mix about half of the cake mix dry, the margarine, brown sugar, water and eggs in large bowl until smooth. Stir in remaining cake mix and 1 cup nuts. Spread evenly in pan. Bake until top feels firm when touched, 25 to 30 minutes. Do not overbake. Run knife around edge while warm to loosen sides. Cool (spread vanilla glaze if desired, or sprinkle with powdered sugar). Cut into bars.
Mix dry ingredients. Add oil and eggs, slightly beaten. Mix well. Add buttermilk slowly. Add flavorings and nuts. Bake in greased and floured pan at 350° for 35 to 40 minutes.
Mix first 4 ingredients well. Spread in 9 x 13-inch pan. Bake at 350° until brown. Mix cream cheese, powdered sugar and Cool Whip well and spread over first mixture. Mix pudding with milk; spread on second mixture. Top with the remaining half of the Cool Whip. Refrigerate overnight.
Drain liquid from beets into measuring cup so it measures 2/3 cup (add water if necessary). Set aside. Mix together cornstarch and sugar in a deep 1 1/2-quart nonmetallic casserole. Gradually add beet liquid and vinegar to cornstarch mixture and stir until smooth. Heat covered on Full power, 1 1/2 minutes or until it comes to a boil. Stir. Boil liquid for an additional minute. Stir after 30 seconds. Add beets and heat uncovered on Full power for 3 minutes.
Bring broth, celery, carrots and onion to boil in large pot. Add rice to soup and simmer until tender, about 30 minutes. Add chicken to soup and simmer until cooked through, about 10 minutes. Beat eggs and lemon juice in small bowl until blended. Gradually add egg mixture to soup stirring constantly until mixture forms ribbons, about 3 minutes. Season soup to taste with salt and pepper.
Cut olives into large pieces. Drain tamales, reserving liquid, and cut in half-inch slices. Grease 2-quart baking dish and line with tamale slices.
Mix first four ingredients in a bowl. Cut butter into oats mixture; use pastry blender (coarse). Stir in pecans. Spoon peaches into greased 9 x 13-inch pan. Lightly crumble mixture on top. Bake at 400° for 18 to 20 minutes. Put ice cream on top.
Melt oleo and garlic salt to taste. Put dry ingredients in pan and pour oleo over. Bake in 300° oven for 20 minutes. Stir frequently.
Boil the potatoes until tender (20 to 30 minutes). Cool and grate fine. Heat 1/4 cup butter with the soup in a saucepan. Blend in the sour cream, green onion and cheese. Stir in the grated potatoes. Blend well and transfer to a buttered casserole. Top with crushed cornflakes and tablespoon butter. Bake at 350° for 45 minutes. This can be made ahead and frozen.
Cream butter and sugar; add yolks, then flour. Beat whites until stiff and fold in carefully. Spread very, very thinly and evenly on an ungreased cookie sheet. Sprinkle with sugar and bake for 10 minutes at 375°. Watch carefully for burning. Cut immediately into squares.
Mix ingredients and pour into a 9-inch baked pie shell. Refrigerate. May garnish top with whipped cream and chocolate.
Boil sugar, margarine, milk and cocoa 1 1/2 minutes at hard boil, then remove from heat. Add your oatmeal, peanut butter and vanilla, then spoon out on wax paper and cool. Kids love them.
Cook beef until lightly browned (not hard). Drain off grease. Combine all ingredients in slow electric cooker. Cook 10 to 12 hours on low or 5 to 6 hours on high.
Add salt to vegetable mixture and mix well. Let stand for 4 hours; drain well. Add sugar, vinegar, water and spices to vegetables. Boil for 3 minutes. Pack in jars and seal.
Mix milk and sugar; bring to a boil. Beat eggs well; pour hot milk over eggs. Pour into preheated crust. Bake at 375° for 20 minutes.
In a small bowl, toss the bread crumbs with the Parmesan. In another small bowl, cream together the butter, tarragon and parsley with salt and pepper to taste. Keeping attached at one end, cut the zucchini lengthwise into four 1/4-inch thick slices. Spread some of the herb butter carefully between the layers and press the slices together lightly. Separate the slices slightly to form a fan and bake the fans with 1/4 cup water in a buttered baking pan, 15 1/2 x 10 1/2-inches, in a 350° oven for 30 minutes or until tender. Sprinkle the fans with the bread crumb mixture and broil them under the broiler about 4 inches from the heat until golden.
Thaw dough according to package. Place dough in bowl and cover with a little oil. Cover bowl with a light towel and let rise in warm place for about 4 hours. Roll dough out. Layer Provolone and pepperoni, then roll up tight like a jelly roll. Place seam side down on ungreased cookie sheet and tuck in ends. Bake at 350° for about 30 minutes or until light brown on top. Let cool and slice into 1-inch sections. Other tried and true combos:
Boil and skin potatoes. Add onions, salt and pepper. Pour hot liquid which has just come to boil for potatoes. Refrigerate. Do not use before 2 to 3 hours.
Heat 2 tablespoons oil. Cook garlic but do not brown. Stir in tomatoes and cook for 1 minute. Add seasonings and cook for 5 minutes. Add Sambuco, cook for 5 minutes. In another pan, heat the rest of the oil. Lightly salt and pepper shrimp and cook until just pink. In 9 x 12-inch pan, layer shrimp, pepper flakes and tomato mixture. Cover and chill until time for dinner. Bake 15 minutes in 350° oven. Sprinkle before baking with cheese. Serve over rigatoni. Serve with salad and garlic bread.
Bring sugar and Karo to a boil. Let boil 1 minute; remove from heat and add peanut butter. Stir until melts; pour over cornflakes and spoon onto wax paper. Cool.
Mix all ingredients, except soda, in a heavy skillet. Stir until completely melted. Add soda and stir. Mixture will be puffy. Pour onto well-greased cookie sheet. Don't use spoon. Smooth by turning pan. Let cool and break into pieces. Store in airtight container.
In saucepan, combine caramels and 2/3 cup evaporated milk; cook over low heat, stirring constantly, until candy has melted; set aside. In mixing bowl, combine 2/3 cup evaporated milk, cake mix, melted butter and chopped nuts. Press 1/2 of the mixture into a greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove from oven and sprinkle chocolate chips over baked crust. Spread caramel mixture and crumble remaining dough on top. Return to oven and bake 15 minutes. Cool slightly. Refrigerate 30 minutes. Cut into squares.
Preheat the oven to 350°. Combine oats, brown sugar, flour and salt. Cut in butter until mixture is like coarse crumbs. Place berries in a 10 x 6 x 2-inch baking dish. Sprinkle with sugar. Sprinkle crumb mixture on top. Bake 40 to 45 minutes. Serve warm with ice cream.
Wash vegetables; slice finely. Wash shrimp; take off shell and head. Cut shrimp onto 1/2-inch pieces. Slice onion finely. Saute pork in 2	teaspoons of oil and garlic. Add shrimp; cook until reddish. Add sliced vegetables and mongo sprout. Add salt and	ajinomoto to taste. Cook with medium heat 3 to 5 minutes. Remove from heat; drain and cool thoroughly. Place 1 tablespoon	of meat mixture in each lumpia wrapper; fold	into envelope style, sealing ends with water. Deep fry	each lumpia in	oil until golden brown. Drain on paper towel.	Best when served hot.
Preheat oven to 300°. Use large cup. Beat eggs until foamy; set aside. Combine sugar, butter and Crisco; blend until creamy. Add flavor and coloring. Add 1 cup flour and blend with egg each time. Mix well. Grease large pound cake pan; dust excess flour from pan. Bake for 1 hour. Cool before icing.
Mix first 4 ingredients together, then add yeast dissolved in warm water. Let rise. Do not punch down, just roll and use.
Blend onions and mangoes in blender and drain. Cook juice, onions, mangoes and hot pepper for 1 hour. Add rest of ingredients and cook for 1 more hour. Put in jars and seal. Cold pack for 20 minutes or pressure for 5 minutes at 10 pounds pressure. Makes 7 quarts. (Use less salt and sugar and taste. Also, watch for boil over.)
Combine chocolate, salt, butter and marshmallow cream in a large bowl. Reserve. Combine evaporated milk and sugar in a large saucepan; place over moderate heat. Bring to a full boil, stirring constantly. Boil 13 minutes. If you are using a candy thermometer, the temperature of the sugar mixture should register 236°. Pour hot milk/sugar over chocolate mixture and beat with a spoon until chocolate is melted and blended. Stir in nuts and vanilla. Spread into 2 greased 8 x 8 x 2-inch pans and refrigerate until candy is firm. Cut into small squares. Makes about 5 pounds.
Combine the first 4 ingredients. Make into meat balls and brown. Layer the cabbage, onion, rice and browned meat balls. Top with the soup and milk. Bake for 1 1/2 hours at 350°.
Cook chicken in unsalted water. Remove from bones and set aside, reserving broth. Stir melted margarine into dressing. In greased 9 x 13-inch baking dish, place layer of dressing crumbs, a layer of chicken and a layer of celery soup, diluted with a can of chicken broth. Repeat layers, using chicken soup, diluted with a can of broth. Top with layer of dressing crumbs and bake at 350° for 1 hour.
Place potatoes in a 9 x 13-inch casserole dish. Mix next 6 ingredients and pour over potatoes. Put corn flakes on top and pour the 1/4 cup butter over corn flakes. Bake at 350° for 45 minutes.
Add first 5 ingredients together in mixing bowl and beat 5 minutes. Pour batter into greased and floured loaf pan, approximately 12 x 9 x 2-inches, and bake at 350° for approximately 45 minutes. When cake is baked, remove from oven and prick top of cake with a fork. Pour over the cake powdered sugar and lemon juice which have been mixed together.
Mix eggs and milk and beat well. Add sugar and vanilla. Put in a deep pie pan and cook at 350° until done.