HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake prepared pizza crust. Let cool. Spread on 1 package of cream cheese. Pour salsa evenly over cream cheese. Top with shredded Cheddar cheese. Add whatever toppings you like. Cut into small squares. Eat as a finger food.
Cream together shortening, sugar and margarine. Add eggs, one at a time. Add cocoa, salt, vanilla and coloring. Add baking powder to flour and put 1/2 of flour mixture into batter. Add 1/2 cup of milk. Beat with mixer. Add other half of flour and milk. Mix well. Bake in large tube pan for 1 1/2 hours at 300°.
Mix all together; float an ice ring. Use pineapple chunks, cherries, etc., inside ring. Makes 1 gallon.
Beat all ingredients together and cook in 13 x 9-inch pan for 30 minutes at 350°. Make icing and pour over cake while still warm.
Cook broccoli in microwave according to package directions. Dice green pepper and onion. Beat eggs. Mix all ingredients together. Pour into casserole dish. Sprinkle grated cheese on top. Bake at 325° until lightly browned, approximately 30 minutes.
Saute onion in margarine until transparent. Add water and broccoli; simmer until broccoli is tender. Add salmon, chicken bouillon, evaporated milk and flour (which has been mixed together). Season with salt and pepper to taste. Heat until mixture thickens slightly.
Grease and flour a 10-inch spring-form pan. Cream together Ricotta and cream cheese; add sugar, flour and cornstarch; beat well. Add vanilla and butter and add beaten eggs and sour cream. Bake at 350° for 1 hour. Turn off oven and leave in oven for 3 more hours. Do not open oven door. Cool, then refrigerate.
Heat oven to 350°. Grease a 9 x 5-inch pan. In a large bowl mix baking mix, sugar, pumpkin, eggs, oil, cinnamon, cloves and nutmeg. Stir until moistened. Stir in raisins. Pour into pan. Bake 45 to 55 minutes until toothpick comes out clean. Remove pan to wire rack for 15 minutes. Remove bread from pan to cool. Store at room temperature or refrigerate. Keep wrapped in plastic.
Brown meat with onion; drain. Add remaining ingredients. Simmer for 40 minutes. Serve on Fritos or Doritos. Top with tomatoes, lettuce, cheese and sauce.
Dissolve coffee in boiling water. Add sugar. Cool and stir well. Add rum or vodka and vanilla bean. Put in dark jar and let stand for 30 days in cool place. Do not refrigerate. Fill rest of jar with vodka.
Mix 3/4 cup sugar, flour and salt; add egg yolks alternately with milk. Mix well. Cook slowly, stirring constantly, until thick. Remove from heat. Beat in cream cheese, butter and vanilla. Pour into pie crust. Beat egg whites until stiff; beat in remaining sugar. Spread over pie filling. Bake at 350° to 375° until light brown. Yield: 6 servings.
Cream margarine and powdered sugar, beating well at medium speed. Add flour, pecans and vanilla; mix until well blended. Shape dough into 1-inch balls; place on ungreased cookie sheets. Press cherry in center of cookie. Bake at 325° for 30 minutes. Remove to wire racks to cool.
In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased cookie sheet and flatten with a fork. Bake at 350° for about 18 minutes. Remove to a wire rack to cool. Yields 2 dozen cookies.
Combine all ingredients, except meat and pineapple in fondue pot; mix well. Bring to a boil. Add meat and pineapple; reduce temperature.
Blend cream cheese, Worcestershire sauce, onion flakes and lemon juice. Spread on serving tray. Pour cocktail sauce over spread. Flake crab meat or mini shrimp. Garnish with parsley flakes. Serve with crackers.
Combine sugar, milk, butter and salt; boil to soft-ball stage. Add peanut butter and vanilla. Cool without stirring to room temperature. Beat until mixture is creamy. Pour into well-buttered pan. Cut in squares.
Cook noodles until done and drain. Brown hamburger and onion. Mix noodles, sauerkraut, hamburger and soup together. Place in baking dish and bake for 1 hour at 350°.
Mix the sugar, flour and cornstarch. Stir in milk gradually. Cook over medium heat in double boiler, stirring constantly, until the mixture thickens and boils. Boil for 1 minute. Slowly stir half the mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more until thickened, stirring constantly.
Boil water; add noodles and 1 teaspoon of salt. Cook 15 minutes until tender; drain. Blend 2 tablespoons of margarine with flour, 1 teaspoon of salt and pepper. Gradually stir in milk. Boil for 2 minutes, stirring constantly. Remove from heat. Add noodles, cheese, tuna and eggs. Pour into greased 9 x 5 x 3-inch baking dish. Mix remaining margarine with cracker crumbs. Sprinkle over casserole. Bake 10 minutes at 375°.
Cook the beef, dress the bun with mayonnaise, mustard, ketchup, lettuce, pickle and onion, then you have your hamburger. Then warm the bun and you have a delicious hamburger.
Pour boiling water over broccoli and set aside. Saute onions and celery in butter; add soup and milk and simmer for 3 minutes. Add Cheez Whiz and mix well. Add broccoli and rice and mix thoroughly. Pour into a casserole dish and bake at 325° to 350° for 40 minutes.
Beat the first 7 ingredients thoroughly. Put into loaf pan. Cover with the bacon (if you like that flavor). Pour over all the tomato sauce. Bake 1 hour at 350°. Serves 6.
Crush Doritos and line bottom of casserole dish. Chop up chicken in small pieces and lay on Doritos. Mix soups, milk, pimento and jalapenos; simmer. Saute onion and bell pepper in small amount of oleo to soften, then add to soup mixture. Pour over chicken; cover with grated cheese. Heat at 350° for approximately 30 minutes.
Preheat oven to 350°. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, margarine and vanilla in large mixer bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in morsels and nuts. Drop by rounded tablespoon onto lightly greased baking sheets. Bake for 10 to 12 minutes or until centers are set. Cool for 2 minutes. Remove to wire racks to cool completely. Makes about 5 dozen cookies.
Split wings at each joint and discard tips. Wash and pat dry. Bake on a rack in a roasting pan at 425° for 1 hour, turn halfway through cooking time. Line pan with foil first (saves on cleanup). Do not cover wings when cooking. Remove from pan and cool. In saucepan melt margarine and add other ingredients. When cool	pour over wings. To reheat place in 350° oven until just begins to bubble.
Combine all ingredients in blender. Blend at high speed until smooth, about 1	minute. Serve	immediately. Makes approximately one 12 ounce serving. Calories per serving: 79.
Cook the first 7 ingredients together until raisins are soft. Allow to cool; add the next 5 ingredients and mix well by hand. Batter will be very stiff. Grease and flour Bundt or 2 loaf pans. Bake for 1 1/2 hours at 350°.
Use a 1 1/2-quart casserole and put the sugar and cornstarch in first. Mix, then add eggs. Next the corn and milk. Dot with butter and bake on 350° for approximately 1 hour.
Brown ground beef, onion and garlic powder in oil. Add tomato sauce and simmer 10 minutes. Mix sour cream, cottage cheese and chilies. Line a greased casserole dish (9 x 13-inch) with chips. Add in layers of 1/2 meat mixture, 1/2 the cream mixture and 1/2 of cheese. Repeat layers of meat, sour cream and Monterey cheese. I reserve some crushed chips to sprinkle over top. This gives a crunchy top. Some prefer the plain, cheesy top. Bon appetit.
Stir together flour, sugar, baking powder, soda, mace and 1/2 teaspoon salt. Combine eggs, oil and milk. Add to dry ingredients. Mix well. Stir in carrots, coconut and cherries. Pour into three 21 ounce pie filling cans. Bake in a 350° oven for 1 to 1 1/4 hours (or pour batter into one greased 9 x 5 x 3-inch loaf pan and bake in a 350° oven for 45 to 50 minutes). Cool in cans 10 minutes. Cool completely. Wrap and store overnight before slicing.
Combine potatoes, sugar, cinnamon and salt. Stir in eggs, milk and margarine. Bake at 400° until knife put into center comes out clean for 45 to 50 minutes.
Brown ground beef, drain. Add remaining ingredients. Cover and simmer 45 minutes, stirring occasionally.
Slice the pound cake into 5 or 7 slices. Melt chocolate chips and stir into the sour cream. Add the butter. Fill and cover top and sides of the cake with the chocolate mixture. Do not cover ends. Refrigerate. Serves 6 to 8. Can be frozen.
Mix the ground beef, onion and green pepper. Cook for 15 minutes, then add the tomatoes, paste, sugar, salt and bay leaves. Cook for 1 hour on low heat.
Bake cake as directed in 9 x 13-inch pan. Cool. Boil together milk and sugar. Add marshmallows and coconut. Pour over cake while hot. Bring to boil 1/2 cup sugar, 1/2 cup cream, butter and almonds, then add chocolate chips. Pour over cake.
Cook, drain and cool sausage. Mix with remaining ingredients. Put mixture into 9 x 13-inch pan. Refrigerate overnight. Bake next morning at 350° for 45 minutes to 1 hour.
Put hamburger and onion in fry pan. Fry just until redness is gone, don't brown. Add rest of ingredients. Pour into greased casserole dish. Bake 1 to 1 1/2 hours at 350°.
Wash lettuce, pat dry and tear in bite-size pieces. Place in large salad bowl. Dice tomatoes in small pieces and place on lettuce. Drain beans and spread on tomatoes. Grate cheese and put on beans. Crush Fritos and spread on cheese. (Note: Make several openings in bag and crush by squeezing bag.) Just before serving, pour salad dressing evenly on top. Salad should be served with salad tongs so that each serving contains all layers.
Blend grated cheese, butter and soy sauce. Add the flour and mix well. Shape into small balls and flatten with a fork. Bake at 400° for about 10 minutes.
Thaw shrimp, if frozen. Shell and devein shrimp. Halve shrimp lengthwise.
Drain the beans. Set aside. Combine egg, milk and beans. Combine flour, baking powder and salt. Add beans mixture to dry ingredients. Drop batter by tablespoonfuls into deep Crisco heated to 365°. Fry a few at a time, until fritters are golden brown, about 4 minutes. Drain on paper towel. Makes about 24.
Brown beef in skillet; drain and put in cooker. Brown bacon with onion; drain. Crumble bacon. Add both to cooker along with remaining ingredients. Stir well. Cover and cook on low 6 to 8 hours in crock-pot.
Mix cake mix, butter and egg and press into a floured, greased 9 x 13-inch pan. Mix remaining ingredients and spread on top. Bake in a 350° oven for 40 minutes or until golden brown.
Beat eggs real good. Add sugar and beat well. Add hot milk, melted butter, salt and vanilla. Put into a buttered casserole. Set in a pan of hot water; bake in 350° oven until firm or until knife inserted comes out clean.
Blend ingredients in a blender. Pour a small circle of mixture into the middle of a greased hot frypan. Tip pan so crepe spreads out very thin. Cook lightly on both sides. Serve with fresh berry puree (to which a small amount of apple juice concentrate has been added). Serve flat like pancake or roll up like crepes.
Mix in a pan that one can cook jam in, let stand all night in refrigerator. In the morning place on low flame & stir well. When it starts to boil, boil for 15 minutes. Remove from fire and add 1 box (3 oz.) strawberry or raspberry jello. Stir well and put in jars or glasses. Cover with wax.
Mix and simmer for about 15 to 20 minutes. Pour over chicken and cook for 1 1/2 hours or until tender. (This is enough sauce for two chickens.)
Beat eggs. Mix with oil, sugar and salt. Mix until smooth. Add zucchini, plain flour, baking powder, soda, cinnamon and raisins and/or nuts. Mix well. Bake at 350° for 1 hour in greased loaf pan.
Cream shortening. Add sugar and beat well. Add eggs one at a time. Add flour which has been sifted with soda and salt; add milk. Pour into a well-greased and floured pan. Bake 1 hour and 15 minutes at 350°.
Mix all ingredients together. Put into loaf pan and bake at 350° for 1 hour or until done. Sometimes I make it with 1/4 cup catsup and 1/4 cup barbecue sauce.
Remove fat from steaks. Brown sausage until crumbly; drain off grease. Add stuffing mix and water. Mix thoroughly. Divide into small portions and place in the middle of steaks. Spread stuffing out on steaks. Roll steaks. Place, seam side down, in a baking pan. Sprinkle pepper and paprika. Pour soup over roll-ups. Bake in a covered pan for 30 minutes at 350° or until meat is tender. Serves 4 to 6.
Drain English peas and green beans. Add pimento and onion. Mix all other ingredients and add to mixture. Let stand in refrigerator for 24 hours. Drain and serve.
Blend frozen whipped topping with lemonade. Stir in condensed milk. Pour into baked pastry shell. Decorate top with lemon slices and chill 3 hours before serving.
Cut the tops off 4 of the tomatoes and trim a thin slice off the bottom so they will sit up easily. Hollow out the tomatoes with a spoon. Discarding the insides. Season with salt and pepper. Dice remaining tomato, squash, red onion, cucumber and zucchini. Combining in a bowl with lemon juice, cilantro or parsley and olive oil. Salt and pepper to taste. Fill empty tomatoes with vegetable mixture. Use any remaining filling as a wonderful side salad to any meal.
Cook broccoli according to directions. Put broccoli and the rest of the ingredients into crock-pot. Cook on low. Serves 8.
Combine first 6 ingredients, mixing well. Stir in rice, raisins, lemon rind and juice. Spoon into a lightly greased 1-quart baking dish. Combine bread crumb and butter; sprinkle bread crumbs over top. Bake at 325° for 40 to 45 minutes or until set. Yields 4 to 6 servings.
Mix together and put in a 1 1/2-quart or 2-quart casserole and bake at 400° for 25 minutes. Top with butter and bread crumbs. Bake additional 5 minutes.
Arrange graham crackers in an ungreased 9 x 13 x 1-inch pan. Place margarine and sugar in a saucepan. Heat to boiling and boil one minute. Remove from heat and stir in pecans. Spoon and spread over crackers. Bake at 375° for 5 minutes. Cut each cracker in half and remove to racks while warm.
Roll out 1 loaf bread dough to fit greased 15 x 10-inch cookie sheet. Add remaining ingredients layering on top of dough in order given. Sprinkle lightly with oregano over last layer of cheese. Roll out second loaf of bread dough to fit top. Pinch edges to seal. Brush top with butter. Bake at 350° for 1/2 hour until golden brown.
Add yeast, buttermilk and oil to warm water in bowl. Then mix 1 cup flour, sugar, salt, baking powder and soda. Add to the yeast mixture. Then add 5 more cups flour (one at a time). Knead well. Place dough in fridge in covered bowl and use as needed. Dough will keep in fridge for weeks. No need to let dough rise before using; the dough rises in oven. Bake at 350° for 25 minutes.
Place cream cheese on rimmed plate. Let stand at room temperature about 30 minutes to soften. Pour Pace sauce over and around cream cheese. Garnish with cilantro if desired. Serve with vegetable dippers, crackers or chips.
Mix the drained fruits together and then add condensed sweetened milk and then Cool Whip. Pour into a cooled graham cracker crust and refrigerate.
Brown rice in 2 tablespoons oil. Cook rice in 1 cup water after browning. Cook chicken. In 2 tablespoons oil saute sliced onion, sliced pepper, diced celery and sliced carrot. Remove chicken from bone and add to vegetables. Stir in rice. Simmer 15 to 20 minutes. Serve.
Mix cornstarch, water and sugar; cook until it becomes clear, then add jello. Let cool; add fresh strawberries and put in graham cracker crust. Top with Cool Whip.
Squeeze spinach to remove as much liquid as possible. In ungreased 9 x 13-inch baking dish, mix spinach with mayonnaise, sour cream and 1/2 the Parmesan. Spread in pan evenly. Rinse fish; pat dry and arrange in single layer on top of spinach, overlapping thinner edge of fillets, if necessary. (Can be made ahead up to this point. Cover and refrigerate for up to 6 hours.)
Place yeast in a cup. Add warm water. Sift together the flour, baking powder, soda, salt and sugar. Cut in fat and add the buttermilk or sour milk to the flour and fat mixture. Stir yeast and water to get the lumps out. Add flour mixture. Stir until you have a dough. Add more flour, if necessary.
Mix dry ingredients together and cut in shortening or butter until crumbly. In a separate bowl, dissolve yeast in warm water. Add yeast and buttermilk to the dry ingredients and mix lightly but thoroughly. Cover tightly with plastic; the dough will keep in the refrigerator for a week. Punch it down occasionally. When you are ready to bake, preheat oven to 400°. Roll out dough on a floured board to about 1/8-inch thickness and cut into 2-inch squares or use a cutter to make rounds. Brush the top with melted butter if desired. Bake on ungreased baking sheet for 15 to 17 minutes.
Combine first 7 ingredients. Shape into 12 balls. Brown in oil; drain. Combine remaining ingredients. Pour over meatballs. Simmer for 15 minutes, turning frequently until meatballs are well glazed. Makes 4 servings.
Knead well. Sprinkle over the top of pies, cobblers or cakes, then bake.
Peel, core and slice apples. Peel and cut sweet potatoes into 1/2-inch slices. Saute apples and sweet potatoes in 2 tablespoons of butter. Put in greased casserole dish. Sprinkle with salt. Add chopped pecans. Put remaining melted butter and maple syrup over it. Bake at 350° for about an hour or until potatoes are soft. Serves 16.
Stir together the flour and baking powder. In a large mixer bowl, beat butter or margarine until softened. Add sugar; beat until fluffy. Add egg, vanilla and almond extract; beat well. Gradually add flour mixture; beat until well mixed.
Sift together the flour, soda, baking powder and salt and add to brown sugar, granulated sugar, margarine, eggs and vanilla. Add remaining ingredients. Drop onto ungreased cookie sheet and bake at 325° for 15 minutes for crisp cookies or 12 minutes for chewy cookies.
Mix beans, 1/2 can onions and soup until moistened. Bake, uncovered, in a greased casserole dish for 30 minutes at 350°. Top with 1/2 can onions and bake for 5 minutes, uncovered.
Preheat oven to 300°. For filling, in a large mixing bowl beat cream cheese until fluffy. Add condensed milk and beat until smooth. Add chocolate, eggs and vanilla; mix well. Pour into prepared graham cracker crust. Bake for 1 hour and 5 minutes or until cake springs back when touched lightly. Cool to room temperature. Chill until serving.
Wash carrots. Scrape and cut in 1/4-inch pieces diagonally. Place garlic salt and water in microwave-safe dish. Stir to dissolve. Add carrots. Cover and microwave on High for 4 minutes. Stir well. Add cut up margarine on top of carrots. Cover and microwave on High for 3 minutes. Let stand, covered, for 2 minutes. Stir. Serves 4.
Add cheese if desired. Save a little butter and stuffing to sprinkle on top. Boil squash and onions until tender. Mix everything in a large bowl. Bake at 350° for about 30 minutes.
Combine sugar, cocoa, eggs and butter. Stir well. Sift together baking powder and vanilla. Add flour to batter. Stir until smooth. Bake at 350° for 25 minutes.
In a 5-quart Dutch oven, brown ground beef; drain. Add taco seasoning mix, juice, beans, vegetables and tomato paste. Mix well. Bring just to a boil. Reduce heat and simmer, uncovered, for 20 to 25 minutes until vegetables are tender, stirring occasionally. Top each serving with crushed corn chips and Cheddar cheese.
Mix and spread in bottom of 9 x 13-inch pan; chill 1 hour.
Peel and seed orange. Seed and core apples. Chop cranberries, apples and oranges. Mix with partially drained pineapple. Dissolve the jello in the boiling water. Add sugar. Mix all ingredients with nuts. Pour into mold and chill until set. Serve with any fowl.
Peel onion; cut 6 very thin slices from center of onion. Finely chop remaining onion; set aside. Melt butter in a 9-inch ovenproof skillet over medium heat. Arrange onion slices over bottom. Cook 2 to 3 minutes or until onion is partially cooked.
Melt oleo in heavy skillet or kettle. Add onion; cook until lightly browned. Add tomatoes, water, green pepper, mushrooms and liquid, clove, parsley, paprika, salt and pepper. Cut chicken in serving pieces; add to ingredients in kettle. Cover; bring to boil. Reduce heat and simmer for 1 hour. Add rice and olives; continue cooking until rice is done and chicken is tender (2 fryers are nice to use).
Boil all ingredients in a medium-sized saucepan to a soft ball stage. Take off heat and cool 10 minutes. Then beat until thick enough to drop spoonfuls onto waxed paper. Store in tightly covered container.
Punch must be made 1 day in advance. In a 6-quart container, mix together first 7 ingredients. Loosely cover and freeze until firm. Remove punch from freezer about 4 hours before serving, partially thaw. To serve, break into chunks. Add ginger ale and stir until slushy. Yield: 26 servings.
Cut up celery and onion. Combine all ingredients, except tomato juice and mix well. Form into balls. Put the tomato juice into pressure cooker. Put meat balls in pressure cooker and cook 15 minutes.
Place chopped chicken, chilies and onion into 2-quart saucepan. In large skillet, combine 2 cups broth and chicken soup. Blend and heat until smooth. Put 1 cup broth mixture into chicken, onion, chili mixture or enough to moisten it. Dip tortillas into skillet and fill each with 1 spoonful of chicken. Roll and place into greased 9 x 13 x 2-inch baking pan. Spoon remainder of soup mixture onto enchiladas and top with grated cheese. Place in 375° oven for 30 to 35 minutes.
Bring sugars and syrup to a boil. Add vanilla and peanut butter. Pour over Special K. Drop from spoon onto greased cookie sheet or wax paper.
Boil chicken breasts and cut into bite size pieces. Arrange 1 layer of tortillas; top with a layer each of chicken, cheese, onions and bell peppers. Arrange another layer, starting again with a layer of tortillas and repeat the layers. Top with remaining tortillas. Mix all the soups and tomatoes together. Pour over the layered ingredients and bake at 350° for 35 minutes.
Mix all ingredients together. Cook in unbaked pie shell for 30 to 35 minutes at 340°.
Place beef in roasting pan and top with ingredients. Bake as follows: at 250° to 275° for 4 to 6 hours or 225° for 8 hours. Slice meat and serve with juice. Can be used as barbecue on buns. Serves 15.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour and baking powder alternately with milk; beat well after each addition. Add vanilla; beat. Pour 1/3 of batter and crushed candy in separate bowl; stir well. Pour 1/2 of remaining batter into well-greased and floured tube pan. Add peppermint batter, then add remaining batter on top of peppermint batter. Bake at 300° for 1 1/2 hours, or as your oven cooks. Turn out onto wire rack to cool. A chocolate frosting on cake goes great with taste of peppermint.
Toss and refrigerate for 3 hours. A drop or two of Worcestershire sauce if desired.
Fry together salt bacon and okra. Add water to corn meal, okra and bacon. Cook like you would cook grits. Serve with pork, meat or fish.
Blend cranberry juice and sugar over low heat. Bring to a rapid full boil. Boil 1 minute. Add Certo liquid. Again bring to boil and boil 1 minute. Add wine and again bring to a boil and boil 1 minute.
Cut chicken into 1 1/2-inch pieces. In medium skillet over medium heat, brown chicken in margarine until golden. Combine mushroom soup, water, bouillon cube, soy sauce, Worcestershire sauce, curry powder and poppy seed. Mix well. Pour over chicken. Cover and simmer 15 minutes, stirring occasionally. Add bamboo shoots, celery, onion and mushrooms. Cover and simmer 10 minutes or until tender-crisp. Stir in green pepper and white wine. Cover and simmer 2 to 3 minutes. Serve over rice. Makes 4 to 6 servings.
Prepare Dream Whip according to directions. Add remaining ingredients. Pour into graham cracker crust. Garnish with red and green cherries. Refrigerate.
In large microwavable bowl, combine sugar and cornstarch. Gradually stir in milk until smooth. Microwave on High (100%), stirring 3 times with a fork or wire whisk, 7 to 9 minutes or until mixture boils. Boil 1 minute, stir in peanut butter.