HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave chocolate and 2 tablespoons of the milk in large microwavable bowl on High for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate 10 minutes. Stir in whipped topping until smooth. Spoon into crust. Freeze 4 hours or until firm. Garnish with additional whipped topping if desired. Let stand at room temperature 15 minutes or until pie can be cut easily. Makes 8 servings.
Put pineapple in greased baking dish. Mix flour, sugar and cheese and sprinkle over pineapple. Cover with crackers and pour margarine over the top. Bake for 30 minutes at 350°. Serve warm. Makes 6 to 8 servings.
Mix all ingredients and stuff into cavity of medium size turkey. Roast turkey in medium oven at 325°. It should be done when the popcorn blows the rear end off the turkey.
Bake cake. Punch holes in cake with a straw. Slowly pour Eagle Brand milk and cream of coconut over it. Top with Cool Whip and sprinkle with coconut. Refrigerate.
Cook and drain macaroni. Slowly heat soup, milk and cheese until the cheese melts. Mix macaroni, minced onion, tuna and soup mixture together and put into a greased 1 1/2 to 1 3/4-quart casserole. Bake at 325° for 30 minutes.
Heat oven to 425°. Measure and set aside 1/2 cup cookie dough; pat remainder into a 13 x 9-inch baking pan. Spoon blueberry or strawberry filling over dough. Break off small pieces of remaining dough and scatter over filling; sprinkle with sugar. Bake 15 to 20 minutes, until golden brown. Cool; cut into squares.
Combine all ingredients except lettuce, tomato and cheese. Mix well. Spoon into crazy crust. Bake 20 to 30 minutes until crust is golden brown. Sprinkle with lettuce, tomato and cheese. Serve with taco sauce.
Cook spaghetti as directed on package. Drain. Meanwhile, combine remaining ingredients in electric blender. Blend at high speed until mixture looks almost like a paste but with some specks of parsley visible. Toss with spaghetti until spaghetti is completely coated. Serves 8.
Trim cauliflower of leaves and stalk and break into flowerets. Steam cauliflower with water until crisp-tender. Mix together buttermilk, mayonnaise and mustard; toss with steamed cauliflower. Put into ovenproof casserole. Sprinkle with cheese and place, uncovered, in a preheated 350° oven for about 10 minutes or until hot and bubbly. Makes 3 servings as an entree or serves 4 as a side dish.
Crumb crackers in blender. Place hamburger in a large bowl (room temperature is easier to work with). Pour crumbs over hamburger. Place onions, eggs and tomato sauce in blender until smooth paste is formed. Pour mixture over hamburger and crumbs. Mix with hands. Bake in loaf pan at 350° for 1 hour.
Scald together milk and margarine and set aside. Sift flour, salt, baking powder and sugar. Beat eggs and vanilla. Mix dry ingredients with milk mixture. Add eggs and vanilla and mix well. Pour into well-greased and floured cookie sheet. Bake at 350° for 25 to 30 minutes. Remove from oven. Spread peanut butter over top while cake is hot. Refrigerate 1 hour.
Cook cranberries, sugar and water over medium heat until cranberries have popped and are cooked. Remove from heat. Add gelatin and stir until dissolved. Add marshmallows and stir until melted. Let cool. Stir in apples and chill until set. Yields 12 servings.
Drop with ice cream scoop. Flatten slightly. Bake for 12 minutes at 350°. (They make very large cookies.)
Crush graham crackers into fine crumbs and place in an 8 inch square dish. Mix all other ingredients together. Carefully spread into dish, so as not to disturb crumbs. Freeze until firm. Remove from freezer 10 minutes before serving. Cut into 8 equal servings. Garnish with a fresh sliced strawberry.
Heat in large frying pan the oil and rice, stir in onion and green pepper. Cook and stir until lightly browned. Add hot water, tomato sauce, salt, pepper, mustard. Bring to boil. Cook, stirring until thick. Add strips of sliced Spam (or Treat, works as well.) Cook 3 minutes.
Melt butter in pan and add 1/4 cup brown sugar. Add 1 tablespoon dry mustard and 1/4 teaspoon salt. Add carrots and stir until covered with glaze and heated.
Cut stem end from red pepper; remove seeds. Slice center part into 8 thin rings for topping; chop remaining to make about 1/2 cup. Saute pepper and onion in shortening, stirring often, for 5 minutes or until soft. Combine beef, bread crumbs, spices, eggs and milk in large bowl; blend in sauteed mixture, then fold in cheese cubes. Pack lightly into a 6-cup casserole; turn out into a greased shallow pan. Score top in crisscross pattern with knife. Bake in moderate oven at 350° for 1 hour. Saute saved red pepper rings in margarine, turning once, just until slightly wilted. Arrange on top of loaf. Makes 6 to 8 servings.
In a medium frying pan, heat oil over moderate heat. Brown thighs on both sides, skin side first. Salt and pepper while browning second side. Drain thighs on paper towels and set aside. Drain fat from frying pan except for 2 teaspoons. Add tomatoes, garlic, ginger, chili and sugar and cook over moderately high heat for about 8 minutes. Reduce to a low simmer. Return thighs to skillet. Cover and braise slowly for 20 minutes.
Heat oil in a skillet to 300°. Add peppercorns and fry 15 minutes. Strain oil into a glass for storage.
Brown onion in butter. Combine soups, broth and green chilies. Add chicken and heat thoroughly.
Layer the lettuce, celery, pepper, onion and peas. Mix the mayonnaise and sugar. Add this mixture to the top of the peas. Add a layer of cheese. Top with crumbled bacon. Serving Size: 8 to 10 servings.
Dice apples. Sprinkle sugar over apples. Add flour, baking soda, salt, cinnamon, egg and oil. Stir by hand, then add nuts. After, mix well. Pour into cake mold that has been greased with shortening (not oil) and floured. Cook 1 hour at 350°.
Cook onion and green pepper in butter until tender but not brown. Combine eggs with next 4 ingredients and cooked vegetables. Add beef and sausage and mix well. Pat mixture into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 1/2 hours. Remove from oven and drain excess fat. Let meat stand for several minutes before slicing. Serves 8.
Press in a 9 x 13-inch pan the crushed pretzels, sugar and melted butter mixture. Bake for 10 minutes at 350°. Let cool. Beat together the cream cheese, powdered sugar and egg. Add 2 cups Cool Whip; pour over pretzel crust. Mix together the jello, water and strawberries. Let cool to a jelly like stage and pour over top of cream cheese mixture. Let cool until solid.
Melt butter. Stir in sugar; cool slightly. Add egg yolks, sour cream and buttermilk. Sift flour, baking powder, baking soda and salt together. Add to mixture. Fold in stiffly beaten egg whites. Add 1 more cup of flour and 1 more cup of milk; this takes out the richness. Soft when cold.
Combine flour, baking powder, baking soda and nutmeg in mixing bowl. Blend well. Put oil, eggs, sugar and bananas in blender. Puree until smooth. Add to first mixture. Pour into oiled 9 x 5-inch loaf pan. Bake at 350° for 40 to 50 minutes. Cool in pan for 10 minutes. Cool thoroughly before serving.
Heat oven to 325°. Brush jelly roll pan with butter (15 1/2 x 10 1/2 x 1-inch). Heat sugar, syrup, butter and salt in 3-quart saucepan over medium heat, stirring constantly until sugar is dissolved, about 5 minutes. Remove from heat. Stir in cereal and nuts until well coated. Spread mixture in pan. Bake 15 minutes. Cool 10 minutes. Loosen mixture with metal spatula. Let stand until firm, about 1 hour. Store in covered container. Makes about 8 cups of snack.
Brown hamburger with onion, sweet pepper, salt and pepper. Drain off fat. Add spaghetti sauce, mushrooms, pepperoni, sausage and cheese. Cook spaghetti according to package directions. Pour sauce over to serve.
Prepare chocolate cake mix as directed on box. Pour half of batter into a 9 x 13-inch pan. Bake 10 minutes at 350°.
Drain water from rice. Mix all ingredients in an ungreased casserole, saving a little of the cheese to garnish the top. Bake in a 350° oven for 1 hour. Good with steak, chicken and salad.
Melt candy bars and 1 stick butter together over low heat and set aside. Cream together sugar and 1 stick of butter; beat well. Add eggs, soda, flour, salt, buttermilk and vanilla. Fold into mixture. Bake at 350° for 60 minutes. Bake in a Bundt pan.
Sift together the flour and 1/2 teaspoon soda. Combine orange slices and dates and mix well. Cream the butter until light, then gradually add sugar, beating constantly. Add eggs, one at a time, to the creamed mixture, beating well after each addition. Combine soda with buttermilk and add alternately with flour mixture, beating well after each addition. Add candy mixture and blend. Pour into tube pan (greased and floured) and bake at 300° for 1 hour and 45 minutes.
In a full machine washer load of warm water, dissolve ingredients. Soak clothes in washer overnight or until stain is gone. Try smaller amount in a bucket for a longer period of time. The mixture can be kept and used over and over again.
Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup reserved liquid, adding water if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion. Cook until sauteed. Add flour; season with pepper. Gradually add potatoes, reserved 1 cup liquid, milk and sugar. Stir well. Add cheese and ham. Simmer 30 minutes.
Cut up the eggs coarsely. Add celery, grated onion, seasonings and mayonnaise. Mix lightly. Serve in lettuce cups. Garnish with strips of pimento, chopped parsley and stuffed olives. Makes 6 servings.
Brown beef and onion; drain. Mix together with tomato sauce and mushrooms. Put in casserole dish and top with cheese. Separate rolls and top with 1 teaspoon sour cream that has the basil and oregano mixed.
Add all vegetables to pan and add enough water to cover. Cook until potatoes are tender. Add salt and pepper. Melt butter and add flour, blending until smooth. Add half and half and keep stirring until thick and smooth. Add to the vegetables and add clams. (Don't boil with the clams or they will become tough.)
Wash and peel mushrooms. Arrange them in a serving dish and pour lemon juice and olive oil on them. Sprinkle the mushrooms with salt and pepper and marinate for at least 2 hours. At serving time, drain them and spear with cocktail picks.
Melt butter in a large skillet. Saute peppers and onions until crisp and tender. Add mushrooms and saute for 3 to 4 minutes. Season with salt. Good served with steak or roast beef. Serves 4 to 6.
For Crust: With a fork, cream margarine, flour, and nuts together until crumbly. Spread crumbled mixture evenly in a greased 9 x 13 inch pan. Bake crust at 350 degrees for about 20 minutes or until golden brown. Let crust cool completely before filling.
Mix all ingredients together. Pour into greased and floured Bundt pan. Bake at 350° for 40 minutes, until brown. Let cool; remove from pan. (May also cook in 7 layers and frost with cream cheese frosting.)
Brown meat and onions. Add brown sugar, vinegar and spices. Simmer 20 minutes. Drain all beans except pork and beans; stir into meat mixture. Place in oven until well heated.
Cream butter and sugar. Add well beaten egg and applesauce. Sift flour, cinnamon, cocoa, cloves and salt. Add raisins and nuts to this mixture. Add to applesauce mixture with the hot water in which the soda has been dissolved. Be sure some of the flour mixture is the last addition. Bake 45 minutes at 375° in greased and floured pan.
Mix coconut and pecans and sprinkle into the bottom of a well Pam-sprayed 13 x 9 x 2-inch pan.
Beat eggs; add sour cream and vanilla.	Sift dry ingredients together and add to eggs and cream; mix well. Bake about 30 minutes. Check with toothpick; 9 x 9 pan.
Mix all ingredients except nuts, brown sugar and whipped cream. Pour into a greased and floured 9 x 13-inch pan. Sprinkle with nuts and brown sugar. Bake at 350° for 40 to 50 minutes. Top with whipped cream when serving.
Mix ingredients well and roll into 1-inch balls and dip in powdered sugar. Place in refrigerator to cure.
Combine all ingredients, except nuts and coconut. Sprinkle nuts and coconut on top. This can be placed in 2 (9-inch) pie shells made of vanilla wafers or used as pudding in dessert cups. I prefer a vanilla crust and place in large casserole. Place your pie in oven long enough for the pecans and coconut to slightly brown. Put in refrigerator.
In large pot, combine celery, onions, bouillon and water. Bring to a boil for 15 minutes. Add carrots, potatoes and vegetables. Simmer 40 to 50 minutes. Just before serving, add 2 cans soup and cheese (cut cheese into cubes for faster melting). Heat until cheese melts and soup is heated through.
Combine breadcrumbs, cheese, parsley, garlic, salt and pepper. Dip chicken in melted butter. Coat with crumb mixture. Place in single layer in shallow baking pan. Drizzle with remaining butter. Bake at 350° for 55 to 60 minutes or until chicken is tender.
Combine ground beef (or turkey) and bread crumbs; mix well. Add salt, pepper, sage, cayenne pepper and water. Mix well. Shape into roll. Wrap into wax paper. Refrigerate 24 hours.
Mix eggs, flour, cottage cheese and Cheddar cheese. Add butter and cut spinach in chunks. Bake for 1 hour at 350°.
Beat cheese, milk and sugar until smooth. Fold in whipped topping and vanilla. Serve with fruits, cookies or cake cubes.
Boil and debone chicken. Cook onion and oleo. Add milk and soups to oleo. Add cheese and heat until it has melted. Stir in chicken. Use a 9 x 13-inch pan or casserole. Alternate layers of chicken and chips, ending with chips on top. Bake at 350° until bubbles appear.
Combine Cool Whip and yogurt with wire whip. Add strawberries. Tear cake into small pieces; add to mixture. Refrigerate at least 3 hours. Serves 12 to 16. (This is very low-fat!!!)
Put crushed crackers in bottom of a 9 x 12-inch pan (enough to cover to your desired depth). Pour oleo over all. Whip pudding, milk and ice cream. Put on top of crackers. Freeze. Top with Cool Whip. Garnish with crackers that are crushed.
In frypan, brown garlic lightly in oil, then add spinach. Stir-fry 2 minutes. Spread spinach on bottom of a lasagna dish. Pound veal cutlets to 1/4-inch thin. In skillet, over medium heat, melt butter and brown veal on both sides. Place veal over spinach. Add sherry to pan and loose brown bits. Pour over veal. Place Prosciutto over veal and bake in preheated oven at 350° for 5 minutes. Sprinkle cheese on top and bake another 5 minutes.
Cook carrots in boiling water until tender; drain and cool. Mix together remaining ingredients; pour over vegetables. Cover with plastic wrap and refrigerate at least 2 days. Drain and turn into serving dish. Makes 8 servings.
Let cream cheese soften to room temperature. Whip until fluffy. Gradually add condensed milk while continuing to beat until well blended. Add lemon juice and vanilla; blend all well. Pour into crust. Chill 2 to 3 hours before topping with cherry pie filling.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside and let cool. Cream shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate. Combine flour, baking powder and salt. Add to chocolate mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and pecans. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread Fudge Frosting between layers and on top and sides of cake.
Boil chicken until done. Bone when cool. Crush Doritos. Dilute chicken soup with 1/2 can of broth from boiled chicken. Layer crushed Doritos, chicken, peppers and chicken soup. On top of this, spread the can of Cheddar cheese soup. Sprinkle with a few of the crushed Doritos. Bake in a 325° oven until it is bubbly. Serve with a salad and Doritos.
Brown hamburger and onion. Drain well; sprinkle Chili-O mix over meat and onion and stir it around. Sprinkle some chili powder onto meat. Stir in beans and simmer about 10 minutes. Gradually stir in tomato juice. Simmer 30 minutes or longer. Serve in individual bowls and sprinkle with Cheddar cheese.
Cook macaroni for 5 minutes and drain. Put in crock-pot margarine and grated cheese. Beat eggs and evaporated milk; stir and pour over cheese. Put drained macaroni in and stir all. Add salt and lots of pepper. Cook covered for 4 hours on low.
Combine beef, rice, salt, pepper and onion. Form into small balls. Place in large glass baking dish which has been sprayed with Pam. In saucepan, combine soup, water and ketchup. Heat to boiling. Pour over meatballs. Cover with glass lid or foil. Bake at 350° for 1 to 1 1/2 hours or until rice is done.
Work first three ingredients together. Set aside 1/2 cup for topping before baking. Add remaining ingredients. Bake for 35 to 40 minutes in 375° preheated oven. Makes 2 (8-inch) round cakes.
Cook sugar, milk and butter to soft-ball stage. Add salt, vanilla and peanut butter and beat.
Dissolve raspberry gelatin in 1 cup boiling water. Stir in cranberry sauce. Turn into a 9 x 9 x 2-inch baking dish; chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together the cream cheese and mayonnaise; gradually add lemon gelatin. Stir in undrained pineapple. Chill until partially set. Whip cream; fold into lemon mixture. Fold in marshmallows. Spread over top cranberry layer. Top with chopped nuts. Chill until set. Serves 12.
Scald milk. Stir in sugar, salt and butter; put aside. Measure water into bowl. Add yeast. Stir. Stir into milk mixture. Add eggs. Add 1/2 of the flour. Beat until smooth. Stir in the rest of the flour. Knead 8 to 10 minutes until smooth and elastic. Place dough in large greased bowl. Let rise until double in size. Punch down and shape into 4 small loaves, 2 large loaves or 2 large braids. Let rise again. Bake at 350° for 30 minutes for small loaves or 375° for 25 minutes for large loaves.
Mix first 3 ingredients together. Drain can of pineapple and save juice. Put pineapple in bottom of casserole dish. Sprinkle cheese mixture over top; dot with margarine. Pour juice over all. Bake 30 minutes at 375°.
Pound flour in steak and brown in skillet. Mix bouillon cube, mushroom soup and water in skillet where meat has been browned. Heat together and pour over steak. Bake, covered, for 2 to 3 hours at 350°. May be served over rice.
Toss together and refrigerate overnight. Pimento would be okay to give the salad color, if no red pepper.
Preheat oven to 500°. Place cracked crab in roasting pan. Drizzle olive oil over crab. Drizzle melted sweet butter over crab. Add peeled garlic cloves, salt and pepper. Squeeze half a lemon over crab. Toss everything and roast for 15 minutes. Squeeze the other half lemon and add parsley.
Light oven, get out bowl, spoons and ingredients. Grease pan; crack nuts. Remove 18 blocks and assorted ninja toys from table. Measure 2 cups flour. Remove Lachlan's hands from flour. Wash flour off of him. Measure one more cup of flour to replace flour on floor. Put flour, baking powder and salt in sifter. Get dust pan and brush up pieces of bowl which Lachlan knocked on floor. Get another bowl. Answer doorbell. Return to kitchen. Remove Lachlan's hands from bowl. Wash Lachlan. Get out egg. Answer phone. Return. Take out greased pan. Remove 1/4-inch salt from pan. Look for Lachlan. Get another pan and grease it. Answer telephone. Return to kitchen and find Lachlan. Remove his hands from bowl. Wash shortening off him. Take up greased pan and find 1/4-inch layer of nutshells in it. Head for Lachlan who flees, knocking bowl off table. Wash kitchen floor. Wash table. Wash walls. Wash dishes. Wash Lachlan. Call bakery and order cake. Lie down.
Melt margarine in shallow pan with garlic salt, onion salt and Worcestershire sauce. Add cereal and nuts. Bake at 200° for 2 hours. Stir every few minutes.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Use fresh marshmallows for best results. Yield: 24 (2 x 2-inch) squares.
Melt butter. Mix in peanut butter and confectioners sugar to make dough. Form dough into balls and freeze. Later, melt 1/3 of chocolate in microwave on 50% power. Use toothpick to dip peanut butter ball into melted chocolate. Let set. Wrap in individual decorative foils.
Peel, cube, stew and drain squash. Mash well and measure to make 2 cups. Mix well, adding coconut last. Bake in 400° oven in greased pan until brown and inserted knife in middle comes out clean (about 30 minutes).
Cook chicken breasts and remove skin. Shred with a fork. Place in skillet. Add onions, salsa and seasoning mix (prepared as directed). Bring to a boil. Simmer for about 10 minutes. On a cookie sheet or pizza pan, place chicken mixture and cheese. Bake at 350° until golden brown. Remove and add cubed tomato on top. Use chips to dip.
Saute bacon bits. Leave in skillet with grease. Add cabbage and apple and lightly saute. Add brown sugar. Stir well. Stir in salt, vinegar and water. Cover and cook on low heat about 25 to 30 minutes.
Combine pretzels, sugar and butter. Spread in bottom of 9 x 13-inch pan. Bake for 10 minutes at 350°. Set aside to cool. Blend cream cheese and whipped topping; spread over pretzel layer. Dissolve gelatin in 2 cups of hot water. Cook until slightly thickened. Drain pineapple and stir it and strawberries into gelatin when thickened. Pour over first 2 layers. Chill several hours until firm. Cut into squares.
Beat eggs, water, shortening, bananas and about half of the cake mix (dry) until smooth. Stir in remaining cake mix, oats, chocolate bits and nuts. Drop dough by rounded teaspoonful, about 2 inches apart, onto ungreased baking sheet. Bake 10 to 12 minutes in 375° oven. Remove. Makes about 7 dozen.
Cook macaroni and drain. Pour in large baking dish. Cook ground beef and drain. Mix soups, pepper and onion together. Pour over beef and macaroni. Mix well, cook for 15 to 20 minutes in 350° oven.
Mix veggies, soup, sour cream and cheese in 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Put onions on top. Bake an additional 10 minutes or until bubbly.
Use as much of each ingredient as you need. Break spaghetti in 3 places and boil, then add other ingredients; season to taste.
Combine first three ingredients and 1 cup water; mix well. Pour into lightly greased glass tube pan. Mix frosting as directed on package. Spoon evenly over cake batter. Do not allow frosting to touch side of pan. Microwave on High for 8 minutes. Turn pan; microwave for 8 more minutes. Let stand for 15 minutes. Invert onto cake plate.
Beat together sugar and eggs. Add shortening and mix. Add flour and soda; mix. Drain fruit cocktail and stir in. Pour into baking dish and sprinkle brown sugar and nuts on top. Bake at 350° for 45 minutes.
Before baking, cream together butter or oleo, sour cream, garlic powder and parsley flakes. Spread on biscuits and bake at 450° for 12 minutes. Makes about 12 biscuits.
In 3-quart casserole layer sliced zucchini, then brown hamburg and chopped onion and put half of this over sliced zucchini. Layer 1 cup shredded cheese, then remaining hamburg, then 1 cup shredded cheese. Pour cream of mushroom soup over all and bake 1 1/2 hours at 350°.
Brown hamburger; drain fat. Add Sloppy Joe mix, water, paste and corn. Stir. Bring to a boil and simmer 5 minutes.
Grind cranberries, apples, oranges, nuts and celery. Stir all together and add sugar. Set jello and gelatin as directed. Add ground mixture to "soft set" jello. Put into a container and return to refrigerator to set until firm.