HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sliced strawberries and glaze; set aside. Cream together the powdered sugar and cream cheese. Add evaporated milk and blend well. Fold in Cool Whip. Break angel food cake into small chunks in a large bowl. Combine with creamed mixture. Spread into long 13 x 9-inch dish or larger. Spread strawberry mixture on top. Cover and chill. Keeps well for several days.
Mix eggs, sugar, oil and vanilla. Add flour, baking soda, salt, baking powder, cinnamon, zucchini and nuts. Pour batter into cupcake liners. Bake at 350°. Bake 15 to 20 minutes.
In a large bowl, cream together the butter and sugar; add the eggs. Beat until light and fluffy. Add almond extract; stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Add mixture. Spoon the pie filling into the pan in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes until golden brown (batter will rise to the top). Sprinkle with powdered sugar and serve.
Saute ground beef. Cut up onions and green pepper and put in pan with a little water and steam. Drain off water. Place all ingredients in a large pot except noodles and enough cheese to put on top of casserole. Cook on low heat, stirring frequently, until the cheese is melted. Cook noodles and add to sauce. Place in casserole and top with remaining cheese. Cook about 45 minutes in a 350° oven. Serves 6. Casserole may be frozen, but do not cook in oven until ready to serve.
Combine cream cheese, guacamole and sour cream, mixing until well blended. Spread cream cheese mixture onto serving platter; top with chips.
In a large bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add vanilla. Stir in flour and baking powder. Mix until smooth. Grease a 13 x 9-inch cake pan. Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction and bake. Flip cake on serving plate. Dust with powdered sugar if desired. This is great served warm.
Combine sour cream and 1/2 of Ranch dressing mix package. Then add chicken, 1 cup of shredded cheese and olives. Spoon mixture down middle of tortillas and roll up. Place seam down in 9 x 13 baking dish. Sprinkle with remaining 1 cup of cheese. Bake at 375° for 25 minutes.
Brown beef, leaving meat in chunky pieces. Stir in onion soup and water, salt, carrots and noodles. Cover and cook over medium heat for 10 minutes. Uncover and cook about 10 minutes longer.
Mash in mixer all ingredients. Use enough water or juice from canned yams to make custard consistency. Place in orange halves (orange removed with edges fluted). Dot with butter. Place in shallow pan to which 1/8-inch water has been added. Bake at 400° for 20 minutes.
Wrap each chicken breast with slice of bacon. Line slightly greased baking dish with chipped beef. Place chicken over beef. Combine soup and sour cream. Pour over chicken and refrigerate. When ready to serve, bake, uncovered, at 275° approximately 2 to 2 1/2 hours. Also makes good gravy to serve over rice.
Sift and mix dry ingredients. Add moist ingredients. Bake in lightly greased pan at 350° until done.
Blend 1/2 cup sugar and vanilla. Add milk and cook over double boiler until thick, stirring constantly (approximately 15 minutes). Beat egg yolks slightly. Add custard gradually to eggs. Return to double boiler. Cook two minutes. Layer dish with wafers and bananas; cover with custard.
Mix all ingredients thoroughly. Let stand in refrigerator overnight. Store in Tupperware at least 2 days. Stir or shake daily and it will repickle with sweet flavor instead of salty.
Cook sugar and Karo to rolling boil; remove for fire and add peanut butter. Mix well. Add cereal and drop on oiled paper.
Cream butter in a large mixer bowl. Gradually add sugar; beat until light and fluffy. Beat in egg, milk and vanilla. In another bowl, combine flour, baking powder and salt. Gradually combine dry ingredients to butter mixture; mix well. Cover and refrigerate about 1 hour or until thoroughly chilled. Preheat oven to 350°.
Soften cream cheese. Spread onto dinner plate. In a bowl, add salsa and chopped vegetables. Mix together. Pour salsa mix on top of cream cheese. Top with shredded cheese. Place chips around outside of plate. Serve.
Brown meat and onions. Mix first 6 ingredients. Bake with or without ready-to-use pie crust. Bake at 350° until lightly brown.
Soak beans overnight, then bring to a boil. Reduce heat and simmer 2 hours. Do not drain. Heat oil in skillet. Cook onion and garlic. Add chili powder, salt and tomato sauce; mix. Remove beans from liquid. Mash beans and add with liquid to skillet. Add cheese. Serves 8.
Mix the cream cheese, juice and sugar. Pour into crust. Layer bananas and pineapple, then Cool Whip. Top with strawberries. Chill 1 hour.
Mix all ingredients together. Melt 1/2 cup butter in 8 x 8 x 2-inch pan. Pour in batter. Spread 1 can of your favorite fruit pie filling on the batter. Bake at 350° for 30 to 40 minutes or until golden brown.
Grind together the cranberries, orange and sugar. Let stand 1 hour. Dissolve jello in water. Mix these ingredients with celery, pineapple and nuts.
Cream the first 3 ingredients together. Press in an ungreased 9 x 11-inch pan. Bake at 350° for 20 minutes. Mix remaining ingredients and pour over crust. Bake 20 to 25 minutes. Sprinkle powdered sugar over the top. Allow to cool and cut into 12 bars.
Melt 1 stick margarine and mix with wafers. Pat on bottom of a 9 x 12-inch pan. Beat eggs, remaining butter and sugar for 15 minutes. Spread over crust. Slice bananas in 1/2-inch lengthwise portions and place in mixture. Spread pineapple over bananas, then cover with Cool Whip. Sprinkle with nuts, drizzle syrup over top and top with cherries. Refrigerate. Serve cool.
Combine ingredients, bring to a boil; cool slightly. Place beets in a deep bowl and pour dressing over beets. Let stand for several hours in refrigerator or overnight. Serves 2 to 4.
Brown ground beef, onion and green pepper. Drain off fat. Stir in tomato sauce, garlic powder, mushrooms, salt and green beans. Add any amount of the spices, if desired. Simmer on stove. Spread crescent rolls in pie pan. Mix together Mozzarella cheese and Cheddar cheese. Add egg. Spread half of cheese mixture on crust. Press meat mixture over cheese. Top with remaining cheese mixture. Bake at 375° until crust is brown. If made ahead of time, crust will be soggy.
Combine condensed milk and lemon juice. Fold in whipped cream, raspberry jam and nuts. Put a layer of graham cracker crumbs on bottom of oblong Pyrex dish (12 x 7 1/2-inch size).
Boil macaroni in salted water until tender. Drain and rinse with cold water; drain well. Chill. Mix cottage cheese, salad dressing and lemon juice. Pour over macaroni, tuna, celery, pickles and egg. Toss enough to mix well. Serve on lettuce. Sprinkle with savor salt for color and added flavor. Serves 4.
Combine all ingredients. Put in greased casserole dish. Bake at 350° for 45 minutes.
Cut shortening, flour, sugar and salt into the size of peas. Beat egg; add water and vinegar. Gradually add flour mixture. Mix until you can handle. This will keep a week or more in a lightly covered container in the refrigerator.
Preheat oven to 350°. Mix all ingredients well. Put into an 8 x 8-inch greased pan. Bake at 350° for 20 minutes.
Place all ingredients in blender, cover, blend on medium 15 seconds or until smooth. Chill. Makes 1 1/2 cups.
About 45 minutes before serving: On a cutting board, trim fat from tenderloin. Cut meat across the grain into 1/2-inch slices. Cut each slice into 1/2-inch cubes. Dry strips well on paper towels. In a 10-inch skillet over high heat, in 1 tablespoon hot butter or margarine (be careful not to let it burn), cook half of meat, stirring constantly, until lightly browned or about 1 minute (meat will be rare). Pour meat and drippings into a medium bowl and set aside.
Brown onion in butter. Add ground beef and brown and season. Cut cabbage into squares. Add to beef mixture. Cover and cook slowly until the cabbage becomes translucent (about 10 minutes). Add cheese, sour cream and wine. Mix thoroughly. Put in 1 quart greased casserole dish. Top with bread crumbs. Bake at 375° for 30 minutes. Makes 6 servings.
Mix all ingredients. Top with crushed cheese crackers. Put in greased casserole. Bake at 375° until bubbly (25 to 30 minutes) and browned.
After cooking the chicken, pull out the bones and cut into bite size pieces. Place in baking dish, adding the pineapple. Saute diced celery in margarine; add chicken.
Mix cream cheese, powdered sugar, peanut butter and milk. Fold in Cool Whip. Pour into pie shell. Garnish as desired (i.e. drizzle Hershey's syrup, shave chocolate, etc.). Freeze. Thaw 20 minutes before serving.
Coat the bottom of ovenproof casserole with half the oil and place fillets of whitefish in dish. Heat rest of oil in large skillet and saute onion, pepper, garlic, tomatoes and bay leaf. Add salt and pepper and white wine. Allow mixture to boil; then pour over fish and bake, uncovered, in preheated 375° oven for 10 to 15 minutes or until fish flakes easily.
Preheat oven to 350°. Cut stem ends off tomatoes and slice each into 3 thick slices. Cut asparagus spears in half and arrange on top of tomato slices in a buttered, shallow baking dish. Combine remaining ingredients and spoon over asparagus. Bake 10 to 15 minutes or until cheese is melted. Do not overbake. Serves 6 to 8.
Beat egg yolks. Fold in sugar and 1/2 cup pineapple juice. Cook until thick; remove from heat. Add jello. After it dissolves, add butter and pineapple and remaining juice. Pour over vanilla wafers. Add nuts and stiffly beaten egg whites. Keep in the refrigerator.
Cream butter and sugar. Beat in egg. Combine and add flour and salt. Chill dough 3 to 4 hours before rolling. Use a little extra flour on work surface and rolling pin when rolling dough. Form shapes with cookie cutters or roll into small balls. Lift out the dough scraps between the shapes and re-roll them. Bake on greased cookie sheet for 8 to 10 minutes or until slightly colored.
Mix butter, flour and nuts together and press into 8 x 10-inch pan or square casserole dish. Bake at 350° for 20 minutes. Cool.
Mix the fruit and nuts with 1 cup of flour and set aside. Cream the butter and sugar. Add eggs, one or two at a time, and beat well. Add flour and beat. Stir in vanilla, then mix in fruit and nuts. Bake in tube pan (greased and floured) for about 1 1/2 hours at 325°.
Mix peanut butter and dry milk. Add honey, if desired. Knead and mix until dough-like. Model and eat. Offer raisins, banana chips, etc. for decoration.
Combine and mix ground beef, salt, onion, oatmeal, pepper and milk. Form into small balls. Place in baking dish. Set aside. Mix together catsup, vinegar, sugar and water. Pour over meat balls. Bake at 350° for 1 hour. Serve over potatoes, noodles, rice, etc.
Mix eggs and granulated sugar. Add vinegar and salt; boil until thick. Add salad dressing and mayonnaise. Add evaporated milk. Mix well and pour over potatoes or macaroni, cooked.
Cook carrots in boiling, salted water until tender; drain. Melt butter in frying pan; stir in sugar. Add carrots. Cook over moderate heat, turning several times until well glazed. Garnish with parsley.
Mix wine, lemon juice, olive oil, salt, pepper, garlic and oregano to make marinade. Place meat and sliced onions in bowl; pour marinade over. Refrigerate overnight or 6 to 8 hours, turning once or twice.
Mix all ingredients together with electric mixer and add nuts last. Bake in a greased 13 x 9-inch or larger pan. Bake at 350° for 30 to 35 minutes. (Check after 25 minutes as oven heat may vary.)
Blend pudding with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Then add pecans. Pour over pie shell. Bake at 375° until top is firm and begins to crack, approximately 40 minutes.
Melt caramels in saucepan over low heat with 1 1/2 sticks of butter and evaporated milk. Make cake according to box directions. Pour 1/2 of cake batter into a greased and floured 9 x 13-inch cake pan. Bake for 15 minutes at 350°. Pour caramel sauce over partially baked cake and add chocolate chips and pecan pieces. Pour remaining cake batter over top. Bake for 20 more minutes at 350°. Cool. Don't cut while hot.
Combine milk and soup. Add rest of ingredients except parsley, pimento and 1 egg. Refrigerate overnight, tightly covered.
Line bottom of 9 x 13-inch pan with peaches and liquid. Sprinkle sugar over peaches, then the cake mix. Melt margarine and pour over cake mix, being sure to moisten all of the mix. Bake for approximately 45 minutes at 350° or until it browns and looks done.
Cream Ricotta cheese and cream cheese together. Add sugar and eggs, one at a time, until all are well beaten in. Add flour, sour cream and vanilla. Pour in greased spring-pan (10-inch). Bake 1 hour at 350°. Turn oven off and leave cheese cake in the oven for 1 more hour. Do not open oven door during these 2 hours! Sprinkle top with cinnamon before putting in oven or wait until it is all done and add favorite fruit.
Mix and pour into greased muffin pans. (Stir in blueberries last.) Bake at 350° until done.
Heat oven to 350°. Lightly grease or spray a 9-inch pie pan. Put all ingredients in blender, food processor or mixing bowl. Blend one minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. Makes its own crust.
Combine and mix at low speed until fine. Press into baking pan. Sprinkle 1 cup of pecans evenly over crust.
Mix first 6 ingredients together and bake at 350 degrees until toothpick comes out clean. Do not overbake. Prepare frosting by melting butter over low heat. Add marshmallow and stir until melted. Remove from heat and stir in remaining ingredients until blended and smooth. Cover and refrigerated 30 minutes or until cold and very firm. Beat with mixer on high speed 3 minutes or until smooth and creamy. Spread on cooled cake.
Mix as for any cake. Bake at 350° for about 45 minutes or until done.
Drain broccoli and put in buttered baking dish once it has been cooked. Put bread cubes on top of broccoli. In double boiler melt cheese. Mix soup with cheese. Pour over broccoli mixture and bake at 350 degrees until bubbly, usually 30 minutes.
First Layer: Mix flour, margarine and pecans; press in bottom of sheet cake pan. Bake at 350° until light brown.
Break broccoli in bite size pieces. In a double boiler or in the microwave, melt butter and cheese. Add lightly beaten eggs, cottage cheese and flour. Add broccoli. Pour into a greased 9 x 13-inch pan and bake for 1 hour at 350°.
Brown meat and drain. Add onion, chilies and cheese. Simmer until blended. Serve on rye, French or what kind of bread you have.
Combine beef, bread crumbs, onions, milk, egg, parsley, salt, Worcestershire sauce and pepper; mix well. Shape into 1-inch meatballs. Cook in hot oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.
In a large saucepan on the stove, bring 6 cups of water and 1 teaspoon of salt to boiling. Add cabbage leaves and simmer about 2 or 3 minutes or just long enough to make leaves pliable. Drain leaves on paper towels. Put beef into a 1 1/2-quart glass baking dish. Cover with waxed paper. Cook in microwave oven 4 minutes at High or until meat is no longer pink. Stir occasionally. Add rice, onion, egg and poultry seasoning to beef and mix. Divide meat mixture into 8 even portions. Cut the core out of the cabbage leaf. Place one portion of meat in center of each cabbage leaf. Fold 2 sides of leaf over meat and roll up leaves from the end. Arrange cabbage rolls, seam side down, in a 2-quart glass baking dish. Combine tomato sauce, brown sugar, lemon juice and water in a small bowl. Pour over cabbage rolls. Cover with waxed paper. Cook in microwave oven 10 minutes at High or until heated. Rearrange once during the cooking period. Remove from oven. Cover with plastic wrap and allow to stand 10 minutes before serving.
Blend margarine, flour and garlic until pasty. Add half and half and both cheeses. Simmer over low heat, stirring constantly, until melted. In a small pan, boil shrimp in own juices until cooked through. Drain and add shrimp to mixture. Stir well and pour over noodles.
Cook all together a few minutes and pour over meat with foil under it in an iron skillet. After meat browns, cover with foil and cook until meat is tender.
Drain water from one can of squash. Add one well beaten egg, diced onion, melted butter and stuffing mix. Salt and pepper to taste. Mix well. Put in casserole and bake in moderate oven, 325°, until light brown and firm, approximately 20 to 30 minutes.
Beat all ingredients and pour into pie shell. Bake 10 minutes at 450°, then at 350° until firm.
Blend the first 4 ingredients until crumbly (crust). Press into slightly greased 7 x 11-inch pan. Bake in a 375° oven for 12 minutes.
Brown meat with onion and salt and pepper. Drain fat and stir in soup and beans. Cook slowly for 5 minutes. Pour into casserole dish. Top with mashed potatoes. Bake at 350° for 20 minutes.
Boil potatoes until done. Peel, then cut into bite size pieces. Mix eggs, pimento, sweet pickle relish, salad dressing and potatoes together. Add sugar, salt and pepper to taste.
Heat oven to 400°. Use a 10 x 1 1/2-inch pie plate. Rinse broccoli to thaw and drain. Mix broccoli, 2 cups of cheese and onion in plate. Grease pie plate first. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour into plate. Bake until knife inserted comes out clean, 25 to 35 minutes. Top with remaining cheese and put back in oven 1 or 2 minutes, until cheese is melted.
Rinse rice with cold water until water is clear; drain well, then let set until rice is completely dry. Heat oil in large skillet. Add rice and spread evenly. When rice is brown, sprinkle garlic salt over it. Add tomato sauce, bell pepper, onion and just enough boiling water to cover rice (approximately 1-inch). Cover and let simmer for 10 minutes. Remove cover and stir. Replace lid and continue cooking for another 10 minutes. Serves 6.
Brown chicken in oil. Add all the other ingredients and cook until chicken and vegetables are done, about 40 minutes.
Grease	and flour pans. Mix	sugar, flour and spices together. Then cut in shortening with pastry blender or two knives. Save 1/3	cup of mixture for on top. Make hole in remaining mixture. Add egg and molasses, sour milk, soda and salt. Mix	together and pour into 2 (9-inch) pans. Sprinkle crumbs on top and bake in 350° oven for 20 minutes.
Mix all ingredients, except pecans; chill. Roll into ball. Roll in chopped pecans.
Mix and bake in 9 x 13-inch dish at 350° for 45 minutes.
In a mixing bowl, beat cream cheese and gelatin. Add water. Stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise. Whisk until smooth. Stir in fruit and pecans. Pour into a 1-quart mold that has been coated with nonstick cooking spray. Chill until firm. Unmold onto a serving platter. Yield: 6 servings.
Cook in double boiler over medium heat. Cook for 15 to 20 minutes, until thick (pour eggs in as cooking). Also stir constantly with wire whisk. Remove and add 2 tablespoons butter. Store in refrigerator.
Combine all ingredients in a blender. Blend at high speed until smooth. Makes 1 serving.
Mix butter, sugar and egg thoroughly. Stir in flavoring. Sift together and stir in flour and baking powder. Chill dough. Force the dough through cookie press onto ungreased baking sheet in desired shapes. Bake until set, but not brown.
Mix together cornstarch, water and egg white. Add chicken and toss until thoroughly coated.
Mix everything together. Roll in ball and dip in sugar. Bake at 350° for 8 to 12 minutes. Makes 4 dozen.
Cream margarine, sugars and vanilla thoroughly. Beat in eggs until fluffy. Blend in flour, oats, coconut and orange slices. Place in covered bowl or roll in wax paper and refrigerate. Let set for several hours (these will keep two to three weeks). When ready to use, drop by teaspoons or cut roll in slices and place on ungreased baking sheet. Bake 8 to 10 minutes at 400° or until done. Yield: 5 to 6 dozen cookies.
Combine eggs, sugar, cornstarch and milk in top of double boiler. Stirring constantly, cook over low boiling water until mixture coats spoon and is fairly thickened. Add vanilla and chill.
Mix first 5 ingredients and let stand while preparing the rest. Mix remaining ingredients and chill for one hour or more. Serve on lettuce as main course. Serves 6 to 8.
For best results, shortening should be 1/2 butter and 1/2 shortening. Cream shortening, sugar and all flavoring. Add food coloring. Blend in flour, salt and nuts, using your hands. The dough will be very stiff. Chill 1 hour. Shape into 1-inch balls. Bake on ungreased cookie sheet, 15 to 20 minutes at 350°. Roll in powdered sugar while hot. Enjoy!
Brown ground beef; drain off excess fat. Add onion and cook until tender. Stir in salt and pepper. Add spaghetti sauce, cover and simmer 5 to 10 minutes. Cook racing wheels for 10 minutes or until tender; drain. Combine macaroni and meat mixture; put in lightly greased casserole. Cover and bake at 350° for 20 minutes. Remove cover, top with shredded cheese. Bake 5 minutes or until cheese is melted. Makes 1 cup servings.
Stir together all except croutons. Put into greased quart casserole. Top with croutons. Shredded cheese can be added. Bake at 350° for 20 to 30 minutes.
Mix ingredients thoroughly using blender, mixer or whisk. Pour into well-greased glass custard cups or greased and heated popover pans. Fill 2/3 full. Bake at 425° for 20 to 30 minutes or until golden brown. Makes 6 to 8 popovers.
Mix well. Form into small balls and roll in flour. Brown on all sides in 2 tablespoons cooking fat in skillet. Place in casserole dish. Sprinkle lightly with 2 tablespoons flour. Add 1 1/2 cups tomato juice. Bake at 350° for 45 minutes.
Boil hot dogs and split. Cook mashed potatoes and mix with cheese, parsley and garlic powder. Fill hot dogs with potato mixture and top with more cheese.
Put together as written (let set). Pour in 2 graham cracker crusts. Top with 1 can cherry pie filling (Thank You brand) after pie sets.
Cook macaroni according to package directions. Brown meat, onion and garlic. Add salt and pepper. Mix macaroni and cheese packet. Mix meat and additional ingredients. Put in casserole dish. Cover and bake at 350° for 30 minutes.
Place the milk, eggs, oil and salt in blender. Blend at high speed until well mixed. Add flour to mixture in the blender.
Bring the sugar and corn syrup to a boil. After a complete boil, add the peanut butter. Stir well. Pour over the cereal and mix well. Place in a 9 x 12-inch buttered cake pan. Pat flat with spatula. Add the chocolate bar in broken pieces on top of mixture. Place in oven at 200° until chocolate starts to melt and spread evenly. Cut into squares when partly cool.
Cut cabbage head in fairly large pieces and cook 3 minutes or until it wilts. Mix cut up peppers or pimentos, cream of celery soup, cheese, salt and pepper (to taste). Mix in drained cabbage. Pour into buttered casserole dish. Top with crushed crackers or bread crumbs. Put dots of butter on top. Cook 1 1/2 hours at 300°.
Mix all ingredients except bacon in baking dish. Layer bacon on top of mixture. Bake in slow oven (250°) until bacon is cooked. Spoon off excess grease. Serves 15 (10 if hungry).
Peel potatoes; slice thin into a large jar. Add other ingredients, water last. Cover jar and set in a warm place overnight. (Place in a pan of hot water.)
Prepare potatoes to boil. Cook until done. Drain off water. Add margarine and American cheese. Put lid on until cheese melts, about 3 minutes. Add salt and pepper and mash potatoes. Enjoy!
Mix first 5 ingredients and make into balls. Put in refrigerator until hard. Melt chocolate chips and paraffin in double boiler. Dip balls into chocolate chips mixture. Put on waxed paper.
Mix all ingredients, except soup and water. Mix well. Shape into balls about size of walnut. Put into skillet with water and soup. Bring to boil. Cut down to simmer. Cover skillet and simmer 1 hour.