HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook fresh blueberries with 1 cup sugar and cornstarch. Add enough water to dissolve sugar while cooking, about 1/3 to 1/2 cup. Cook on low heat until mixture is thick and blueberries are done. Set aside to cool. Mix cream cheese, 1 cup sugar and Cool Whip.	Mix well and pour in pie shells. Then pour blueberry filling over that. Garnish with Cool	Whip. Refrigerate until good and cold. Slice and serve.
Mix together, save 1/4 cup cheese and put in casserole dish. Cook 30 minutes and take out of oven. Spread 1 cup sour cream (8 ounces) on top. Sprinkle with remaining 1/4 cup grated cheese. Put in oven until cheese melts.
Slice tomatoes and onions. Combine remaining ingredients. Mix all together. Cook until tender. Pour into sterile jars and seal.
Combine all ingredients except shrimp in large kettle. Bring to a boil. Add shrimp; and cover. Return to boil and simmer 3 to 4 minutes. Stir, then let stand covered off the heat 3 to 4 minutes. Remove shrimp from liquid. Cool promptly with cold running water. Drain and chill. (Leave shell on.) Sprinkle with cocktail sauce and let everyone peel and eat.
Mix butter and sugar. Add eggs and vanilla. Mix in flour and pecans. Bake at 325° for 25 minutes.
In a blender or food processor process in batches, 1 minute or until smooth. Pour into pitcher and refrigerate. Stir before serving over ice in tall glasses. Makes 8 cups.
Fry bacon crisp and remove from fat. Dice onion and garlic bulb and saute. Pour peas and liquid in can into onion and garlic. Add 1/4 cup water and cook on medium heat until liquid has almost cooked out. Crumble bacon and add to bowl before serving (bacon stays crispier that way).
Place in 1 gallon jar in order listed. Fill jar to about 2-inches from top with pickles. Fill jar with cold water. Add a little more dill (1 to 2 flowers). Add 3 cloves of garlic, 3 grape leaves and 2 slices of white bread. Place lid on tightly. Let stand in sun for 3 to 4 days. Throw away top bread and grape leaves. Keep pickles in fridge.
Cut sausage into serving pieces and put in a roasting pan. Brown at 350° in the oven, uncovered, for 30 minutes. If there are excessive drippings, drain some of them off. Add potatoes, green peppers, onions and spices to taste. Mix together and bake, covered, for 30 minutes. Add mushrooms and bake for another 30 minutes. Serves 6 to 8.
Slice tomatoes; dip in beaten egg and then in cracker meal to which salt and pepper have been added. Cook in hot fat until golden brown on both sides, turning once. Serve hot. Serves 4.
Heat oven to 400°. Heat water and butter to rolling boil. Stir in flour; stir rapidly over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs all at once. Continue beating until smooth. Drop dough by scant 1/4 cup, 3 inches apart onto ungreased baking sheet. Shape into fingers 4 1/2 x 1 1/2 inches. Bake 35 to 40 minutes or until puffed and golden brown. Fill and frost.
Trim the tough stems from the broccoli and discard. Cook the broccoli raab in a large pot of boiling salted water until tender, 10 to 13 minutes. Drain well. In a small jar, combine the vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper and shake until the salt dissolves. Add the oil and shake again to combine. Toss the broccoli, chopped red onion and red-wine vinaigrette together. Serve at room temperature. Makes 4 servings.
Drain pickles. Place two slices thin meat overlapping. Spread with cream cheese and top with pickle. Roll up, chill, then slice.
Combine milk, pudding and pineapple. Mix well. Fold in Cool Whip. Cut cake horizontally into 3 layers. Spread bottom layer with 1 1/3 cup pineapple mixture. Repeat. Spread remaining on top. Sprinkle top with coconut and garnish with cherries. Refrigerate.
Combine all ingredients in blender and process until smooth. Store in refrigerator. Serve over green salads. Yields 2 1/2 cups.
Brown the sausage. Combine remaining ingredients with sausage and microwave for 15 minutes at full power.
Heat oven to 325°. Melt butter in large skillet. Add onion and saute until tender. Add hamburger and cook until brown and crumbly. Drain. Add salt, pepper and tomato sauce. Simmer 5 minutes. Remove from heat.
Dissolve jello in boiling water. Pour into blender. Add cream cheese or Ricotta cheese. Blend. Drain pineapple into measure cup, add water to juice to make 1 1/2 cups. Add to mixture and blend for a few seconds. Pour into bowl. When almost jelled, mix in crushed pineapple. Pour into mold. Chill until firm.
Heat raisins and water in pan.	Boil slowly to plump up raisins. Add sugar and raisins; boil slowly about 15 minutes. Mix cornstarch with small amount of water and add along with a touch of	butter	or margarine if desired. Let cook another minute or two. We always serve this with ham.
Combine oil, eggs, sugar and vanilla; blend well. Add dry ingredients (no need to sift); blend well. Stir in shredded zucchini (dates and nuts). Bake at 325° in greased angel food, Bundt or 2 loaf pans. Bake for 1 hour and 20 minutes or until toothpick comes clean.
Melt butter; blend to flour for thickness. Add 2 cups of milk. Cook until thickened. Add salt, pepper and onion powder. Stir in cheese, then add to potatoes. Put in casserole dish and bake at 350° for 45 minutes.
Cream together sugars and shortening. Add eggs and vanilla. Sift together flour, soda, salt and cinnamon. Add alternately with sour cream. Add oatmeal. Flatten balls of dough and bake in 350° oven for about 10 minutes.
Fry beef until browned. Chop onion and garlic; add to beef after grease has been poured off. Add tomatoes and spaghetti. Cook slowly until thick.
Grease a 9 x 5 x 2 1/2-inch loaf pan. Mix thoroughly sugar, shortening and egg. Stir in milk, orange juice and rind. Sift together flour, baking powder and salt. Stir in. Blend in apricots and nuts. Pour into prepared pan. Let stand 20 minutes. Bake about 70 minutes at 350° until toothpick comes out clean.
Combine 1 cup butter, 3 teaspoons vanilla, 1/4 cup cocoa, 1 cup nuts and next 3 ingredients in bowl, mixing well. Pour into large greased and floured baking pan. Bake at 350° for 40 minutes or until cake tests done. Melt marshmallows and spread over cake. Combine remaining 1/2 cup butter, 1 cup nuts, 1/2 cup cocoa and milk in saucepan until melted. Add remaining vanilla, mixing well. Frost cake. Chill for 1/2 hour.
Cook hamburger and onions together until done. Drain off grease. Add tomatoes and beef stew seasoning mix. Stir in cooked macaroni. Put in	baking	dish and top	with grated cheese. Bake in 375° oven	until cheese is melted, approximately 20 minutes.
Preheat oven to 325°. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Mix together flour, baking powder and salt. Add alternately with the milk. Bake in prepared pan for 1 hour and 20 minutes in preheated 325° oven.
Cut steak into thin strips. In a large skillet, brown meat in oil, using high heat. Add onions. Saute until tender-crisp. Add soup, sherry, mushrooms and garlic salt. Reduce heat; cover and simmer for 1 hour or until steak is tender (or cover and bake at 350°). Serve over beds of fluffy rice. Makes 6 servings.
Sift flour, salt, baking soda, baking powder and sugar together. With a pastry blender, cut shortening into flour mixture; add buttermilk. Dissolve yeast in lukewarm water and add to flour mixture; mix well. Add extra flour, if needed. On a floured surface, roll dough out to desired thickness; cut with biscuit cutter and place in baking pan. If desired, let rise in warm place for 10 minutes, or bake immediately in a 450° oven for about 10 minutes or until done. The unbaked dough can be stored in an airtight container in refrigerator.
Preheat oven to 350°. In electric mixer, beat cream cheese, eggs, sugar and vanilla until light and fluffy. Place 1 cookie in each of 18 foil baking cups on cookie sheet. Pour cream cheese mixture into cups, filling about 1/2 way. Bake at 350° for 15 to 18 minutes.	Cool thoroughly. Top with desired fruit (*canned cherry, blueberry, pineapple or strawberry pie filling). Refrigerate. Makes 18 individual cupcakes.
Mix all the ingredients together, adding the crabmeat last. Spread on muffin halves. Cut each half into quarters and may be placed in freezer bags and frozen, if desired. When ready to use, lay out on cookie sheet and bake in oven until bubbly.
Combine milk, dates, ginger, cardamon and nutmeg in blender. Puree until smooth (medium speed). Add bananas. Blend well until smooth and creamy. Stir in yogurt. Pour into a bowl. Cover and chill thoroughly before serving. Serve garnished with pecans. Serves 4.
Beat butter, egg, sugars and vanilla until light and fluffy. Add dry ingredients; blend well. Drop from teaspoon onto ungreased baking sheets 2-inches apart. Bake at 375° for 8 to 10 minutes. Makes about 4 dozen cookies.
In large container, mix orange juice and sugar until well blended. Peel and slice peaches into mixture, stirring occasionally to coat slices well. Fill freezer bags and freeze.
Drain pineapple; use 1 cup boiling water to dissolve jello. Add liquid, salt and sugar. Stir to dissolve. Refrigerate. When set, add fruit. Top with Cranberry Fruit Salad Dressing.
Mix dry ingredients in microwave dish. Add 1/2 cup orange juice and stir to smooth paste. Gradually add remaining orange juice, stirring constantly until smooth.
Combine jello with 3 cups of hot water. Stir until completely dissolved. Add 2 cups of cold water. Add cream cheese and stir until all the cheese has dissolved. Then mix in the pineapple and marshmallows. Place in refrigerator to jell. Using instructions on package of Dream Whip, do as directed. Top jello mixture, sprinkle with nuts.
Mix melted oleo, sugar and salt in large bowl. Add 1 cup of hot water; cool. Dissolve yeast in 1/4 cup of water. Add this and beaten egg to other mixture. Add flour and mix well. Cover and place in refrigerator. Make out as you want. Keep the rest in refrigerator.
Cream the oleo, Crisco, powdered sugar, sugar and vanilla. Add flour and nuts. Roll into 1-inch balls and cook at 350° for 10 minutes. When done, roll in powdered sugar while warm. Makes about 50 cookies.
In an 8 or 9-inch skillet, melt butter or margarine. Add Raisin Bran. Over low heat, stir slowly and constantly until all the Raisin Bran is well coated (approximately 1 minute). Remove from heat.
Mix and knead. Let rise until doubled in bulk. Divide into 4 loaves and let rise until 2/3 size of finished loaves. Bake at 350° as rising completes and loaves are brown on bottom as well as top, for 1/2 hour or 45 minutes.
Mix the pudding and milk together. Pour over cake. Spread Cool Whip over all. Mix together the glaze and strawberries and put on top.
Mix together in mixing bowl the bran flour or oat bran cereal, wheat flour, baking soda, salt, cloves and cinnamon. Blend dry ingredients together and add egg, vegetable oil, honey, molasses, yogurt and fruit juice or water. Mix until well blended. Fill well-greased muffin pans 3/4 full and bake at 350° for 30 minutes. Yields 6 muffins.
Drop by small spoonfuls onto greased cookie sheet and flatten slightly. Bake for 12 to 15 minutes at 350°.
Heat all together slowly. Eat with tortilla chips. Can or freeze. Also good for stuffed potatoes.
Brown bacon; add garlic and onions just before bacon is brown and crisp. Add vinegar, brown sugar and mustard. Cook for 10 minutes on burner, stirring often.
Put peas in medium bowl. Top with cheese, pickles and onions. Add mayonnaise; mix. Sprinkle eggs over top. Chill and serve. Serves 4.
Mix all ingredients well. Shape into loaf and bake for 1 hour at 350°.
Mix cake mix, pudding mix, water and poppy seed. Let stand 10 minutes, then add oil and eggs that have been beaten together. Put all together and beat about 4 minutes on medium speed. Put into 2 greased loaf pans. Bake at 350° for 30 to 40 minutes.
Cover meat, green peppers and onion with water. Cook until almost dry. Add catsup, pepper seeds and Worcestershire sauce. Simmer 30 minutes. If too thick, add a little water.
Boil sausages and drain. Over medium heat in a heavy saucepan add brown sugar, pineapple juice, vinegar and La Choy sweet and sour sauce. Bring to boil. When mixture boils reduce heat and add 1 tablespoon cornstarch mixed with 1/4 cup water. Stir until thickened. It may take a little more cornstarch. Add 4 to 6 drops of red food coloring. Add sausages and serve hot.
Peel and dice carrots. Place in saucepan. Sprinkle with onion, salt, pepper and brown sugar substitute. Pour in diet pineapple-orange. Cover and simmer 20 to 25 minutes or until carrots are tender.
Bake cake according to directions on box. Cool for 15 minutes. Poke holes in the top of the cake every 1/2 inch with the handle of a wooden spoon. Drizzle with condensed milk and let stand for 5 minutes. Drizzle with caramel/fudge sauce. Cover and refrigerate 2 hours. Spread cake top with whipped topping and sprinkle with toffee chips.
Cook broccoli as package directs. Saute onion, celery and green pepper. Toss cooked vegetables into cooked rice and parsley. Blend soup, Cheez Whiz and sour cream in small saucepan over low heat. Blend soup mixture into vegetable mixture. Add chicken. Bake in oiled 9 x 13-inch dish at 350° until bubbly and browned.
In a heavy 2-quart saucepan, melt butter. Add remaining ingredients. Stir to blend. Cover; cook over medium heat, stirring occasionally until crisp-tender, 8 to 10 minutes.
Mix all ingredients except tortillas and cheeses in double boiler on warm burner; don't boil. Heat tortillas, one at a time, in hot oil. Put about 2 tablespoons of cheese in each tortilla and 1 rounded teaspoon of soup mix. Roll and place in pans. Use remaining soup mix to put over tortillas and top with cheeses. Cover with foil and cook 20 minutes in a 350° oven; remove foil and cook 10 minutes. Serve hot. May add oregano, if desired.
Cream the butter thoroughly, adding sugar gradually until blended. Beat in eggs one at a time. Add extract. Continue beating at moderate speed, adding flour 1/2 cup at a time. Grease and flour large tube pan. Pour batter into pan. Bake 75 to 90 minutes at 325°.
Crumble sausage; brown and drain. In bowl mix eggs, milk, salt and mustard. Add bread cubes and stir. Add cheese and sausage and mix. Put in glass 9 x 13-inch baking dish and place in	refrigerator overnight. Bake	45 minutes or until done at 350°. Cool a few minutes before slicing for serving.
Mix everything together and pour it (thick) into a 9 x 13-inch greased and floured pan. Bake at 300° for 45 minutes.
In a medium size bowl, mix all ingredients. Stir to blend. Using a medium size spoon, spoon batter into a hot skillet with deep fat. Cook until brown. Serve hot.
Mix first three ingredients in casserole dish. Top with bread crumbs and bacon. Bake at 375° for about 45 minutes or until set.
Pour can of cherries in bottom of 13 x 9-inch pan. Sprinkle sugar over the top of cherries. Sprinkle the cake mix over that. Melt the margarine and pour over everything. Bake 40 to 50 minutes at 350°.
In large glass bowl, microwave to heat and blend. Mix ingredients and pour over spareribs. Lower oven temperature to 350° and bake another 1 1/2 hours.
Pare and core pears. Mix with sugar and nuts. Let stand for 1 hour, stir often as mixture makes its own juice. Add dry ingredients to pears. Add oil, vanilla and eggs. Do not use beater, stir by hand. Pour into a well-greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Cook thoroughly chicken and dice. Place the chicken and vegetables in baking pan. Next pour soup over it and top with pre-made stuffing. Bake at 350° for 30 minutes. Five to 8 minutes before it is done, top with cheese slices.
Drain cherries; set aside. Beat ingredients (not the graham crackers) until well blended. Wrap a teaspoonful of batter around each cherry, covering completely. Roll in graham cracker crumbs. Chill for 1 hour.
Mix eggs, sugar and oil. Beat well. Add baby food and vanilla. Mix dry ingredients together and add to first mixture. Add nuts. Bake at 350° in 9 x 13-inch pan for 20 minutes. Bars are moist.
Cream together sugar, cream cheese and Cool Whip. Fold into crusts. Top with pie filling. Extra Cool Whip can be used to top off the pie filling.
Cook chicken. Remove skin and debone. Cut into dice like pieces. Combine all ingredients with 1 cup Chinese noodles. Put into 2-quart or oblong baking dish. Spread remaining 1/2 cup noodles on top and bake at 350° for 30 to 40 minutes. Yields 5 servings.
Bring butter, sugar and cream to a boil. Boil 5 to 8 minutes, stirring constantly. Remove from heat and add marshmallow cream, peanut butter and nuts. Beat until smooth and pour into buttered pan.
Beat egg whites foamy; add baking powder and salt. Beat stiff. Add vanilla, then vinegar, then water. Beat. Add sugar, beating until mixture holds stiff. Press meringue through pastry tube, forming ring on greased baking sheet. Bake in slow oven (275°) for 1 hour.
Put first 5 ingredients into large mixing bowl. Beat together with mixer until well blended. Chill. Then form into balls or rolls as desired. Roll in toasted nuts. Wrap well in plastic wrap and store in refrigerator until about 30 minutes before serving. Serve with assorted crackers.
Saute onion and green pepper in skillet. Add ground beef until brown. Add barbecue sauce and beans; mix and simmer for 10 minutes. Bake for 1 hour at 350° or slow cook in crock-pot if taking to a party. Great served with baked potato and tossed salad.
Prepare your favorite pie crust recipe and line 12 muffin tins. Set aside. Slightly beat the eggs with a fork. Add butter, brown sugar, salt and vanilla. Beat again. Pour into pie-crust-lined muffin tins. Place raisins in each tin. Bake at 325° for 20 minutes.
Mix well. Form in a loaf pan. Cover with ketchup. Bake for 50 minutes in 350° oven.
In a nonstick pan, heat olive oil over medium heat. Add broccoli and saute until tender. Stir in pepper, then sprinkle with lemon juice. Remove from heat. Dust with cheese before serving. Makes 4 servings.
Thaw Cool Whip. Thoroughly drain oranges and fruit cocktail. Stir dry jello into Cool Whip. Add oranges, fruit cocktail and chopped nuts. Add bananas just before serving.
Brown burger. Blend in canned tomatoes. Add water to make 2 1/2 cups liquid. Mix burger, rice and taco seasoning together. Cook 20 minutes. Add shredded lettuce, cheese and tomato on top.
Mix the flour, sugar, eggs and vanilla, then add the water, cocoa and oleo. Bake this at 350° for 20 minutes. While the cake is in oven, make the icing.
Mix all ingredients and place in a greased 9 x 13-inch baking dish. Bake at 350° until golden brown, approximately 45 minutes. Serves 6.
Brown meat and onion. Drain well. Add all other ingredients except noodles and cheeses. Simmer at least one hour. Add ricotta or cottage cheese. Cook noodles according to package directions. In large casserole dish, layer noodles, meat sauce, and half of mozzarella cheese. Repeat layers, ending with cheese. Bake at 375 degrees for 30 minutes. Let sit for 15 to 20 minutes before serving.
Beat eggs. Add oil, sugars and flavoring. Continue beating until thick and foamy. Stir in zucchini. Combine flour, wheat germ, soda, salt, baking powder and walnuts. Stir gently into zucchini mixture until just blended. Divide into 2 greased 9 x 5-inch or 3 (7 x 3-inch) pans. Sprinkle with sesame seeds and bake at 350° for 50 to 60 minutes. Test with toothpick. Cool 10 minutes in pans, then remove and cool thoroughly on racks. Freezes well.
Cream butter, sugar and eggs. Add sour milk and mix. Add flour and baking soda; mix. Add bananas and walnuts. Bake in preheated oven at 350° in a greased 9 x 5 x 3-inch loaf pan for about 1 hour. Make sure toothpick inserted in middle of loaf comes out clean. Mushy banana bread is not good!
Mix first seven ingredients together; place in casserole dish. Top with Cheddar cheese, almonds and noodles. Bake at 350° for 25 minutes.
After mashing potatoes, add other ingredients. Form into patties. Place on well sprayed baking sheet. Bake at 400° for 20 to 40 minutes, turning once. Pancakes should form a brown crust. Serve with fresh parsley and tomatoes. A compliment to scrambled tofu. Yields 1 dozen.
Saute onions and celery. Add remaining ingredient and mix well. Bake in oven at 350 degrees for 30 to 40 minutes until good and hot. Add grated cheese to top during last 10 minutes of cooking.
Bring pineapple to boil, add jello and stir until dissolved. Add other ingredients except Cool Whip. Let cool. Fold in Cool Whip. Chill until firm. Will keep for 2 weeks.
Arrange broccoli spears on the bottom of a 9 x 13-inch baking dish, cutting large spears in half lengthwise. Place large slices of cooked chicken in single layer over the broccoli. Combine soup, mayonnaise, lemon juice and pour over the first 2 layers. Sprinkle cheese on top of this. Combine melted butter and cornflake crumbs and sprinkle over layers. Bake at 350° for 30 minutes. Serves 8 to 10.
Slice strawberries and sweeten; allow strawberries to set and make juice. Drain juice and measure in heavy pan. For each 1 cup of juice use 2 level tablespoonfuls cornstarch. Mix cornstarch and equal amount sugar. Sift into juice, stirring well. Bring to full boil. Remove from heat and add berries, cool. Dump into baked pie shell, top with Cool Whip. This also makes a good icing for yellow cake topped with Cool Whip.
Mix the flour, baking powder, salt and sugar in a bowl. Cut in the shortening with pastry blender. Stir in milk with fork until dough follows fork. Roll out onto floured board. Roll into a rectangle. Spread with melted butter and top with sugar-cinnamon mixture. Roll up the long way and slice. Bake on cookie sheet at 425° for 10 to 12 minutes.
Batter: Combine first 8 ingredients and mix well. Pour into a greased Bundt pan. Bake at 350° for 1 hour. Remove and let cool.
In a large bowl, mix together the sour cream, fruit cocktail and Mandarin oranges; mix well. Add coconut and marshmallows. Fold together and chill for at least 2 hours. Serve cold.
Preheat oven to 375°. Bake pie shell for 10 minutes, then remove from the oven. Reduce oven temperature to 325°. In a saucepan over low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients, except the nuts, until smooth. Add nuts; pour into pastry shell; bake 35 to 40 minutes or until the center is set. Refrigerate.
Sift flour before measuring. In a bowl, dissolve yeast in water. Stir in sugar, salt and margarine. Add egg, mix in flour until dough is easy to handle. Place in greased bowl turning greased side up. Cover with plastic wrap. Let rise until double in bulk. Make out rolls. Place in greased pan. Cover and let rise till double in bulk. Brush with melted margarine. Bake in preheated oven at 400° for 12-15 minutes.
Pour cake mix into bowl. Remove 1 cup and set aside. To remaining mix, add egg and oleo. Mix well and press into a 9 x 13-inch pan, greased and floured.
Combine first 6 ingredients in a bowl. Add beef cubes. Cover and refrigerate at least four hours or overnight, stirring occasionally.
Season chops with garlic salt, thyme and oregano. Place in shallow dish. Mix onion, pepper and mushrooms in tomatoes and pour over pork chops. Cover and bake at 350° for 1 1/2 hours. Serve with rice.
In skillet, brown meat; pour off fat. Add chilies and bouillon; cook and stir until bouillon dissolves. Cool. In small bowl, combine sour cream and taco seasoning; set aside.
Crack eggs into a bowl. Put in soy bean sauce, monosodium glutamate, fish sauce and black pepper; stir. Put oil in a pan. When oil is popping, pour in eggs and fry until golden brown.
Prepare crust according to package directions. Roll out on lightly floured surface to 11-inch circle. Fit dough into a 9-inch tart pan with removable bottom, pressing gently but firmly against bottom and sides. Roll rolling pin over top of pan to trim off excess dough. Place pan in freezer 10 minutes.
Brown hamburger; drain. Place in a large casserole dish. Cover with chopped onion. Add a layer of Tater Tots. Cover with mushroom soup. Bake at 450° for approximately 45 minutes, or until bubbly. Cover with grated cheese and put back into oven until melted.