HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Make cake according to package directions. Bake in a 13 x 9-inch pan for 15 minutes. Cool. Make pudding according to package directions and mix with cream cheese until smooth. Spread cream cheese/pudding mixture over cooled cake. Spread pineapple on top, then Cool Whip and refrigerate for 2 hours or more. Sprinkle on chopped nuts and serve.
Peel potatoes (otherwise rinse and pat dry). Cut potatoes in thin slices but not all the way through. Place potatoes in microwave dish. Sprinkle on butter and seasoning. Microwave on High for 10 minutes rearranging potatoes after 5 minutes. Let rest 5 minutes. Sprinkle with cheese. Microwave another 4 or 5 minutes. Sprinkle with salt.
Mix all ingredients together. Mixture should be loose enough to spoon into clam shells. Fill clam shells. Sprinkle with additional cheese and lightly with paprika. Add small dab of butter in center of clam mixture. Broil until brown. Mixture should stand for 1 hour before filling shells. Coat clam shells with oil or butter before filling so shell will be easier to clean.
Cream sugar. Add milk and flour. Mix well. Stir in well beaten egg yolks, vanilla, and cinnamon. Fold in egg whites which have been beaten until thick, but not dry. Pour custard in to 9 inch pie crust and bake at 325 degrees until done.
Rub salad bowl with 1 cut-up garlic clove. Place lettuce pieces in bowl. Arrange vegetables over lettuce.
Combine first 5 ingredients in a large bowl; stir well. Cover and freeze overnight or at least until frozen. Let stand at room temperature for 15 minutes. Fill each serving glass with slush mixture and then fill with ginger ale. Garnish with cherries. Serve immediately. Yields 24 servings.
Drain off 2 tablespoons of juice from fruit cocktail; mix fruit and remaining juice with the pudding mix. Mix in Cool Whip and add pecan pieces.
Beat egg, oil, bananas and milk. Stir in sugar. Sift dry ingredients. Add to wet mixture until moistened. Put in greased tins. Make depression in top of each with tip of spoon and fill with jelly. Bake 15 to 20 minutes at 375°.
Let cream cheese and sour cream soften. Add Accent and blend well. Then add chopped ingredients. Spread on flour tortillas and roll up tightly. Refrigerate until firm, usually overnight. Slice into narrow slices and enjoy.
Halve 4 franks; reserve. Slice remaining franks 1/4 inch thick. Mix soup and mayonnaise. Combine sliced franks with half of soup mixture and kraut. Spread in an 11 1/2 x 7 1/2 x 1 1/2 baking dish. Stir remaining soup mixture into potatoes; arrange around edge of dish. Combine buttered crumbs and paprika and sprinkle over potatoes. Arrange halved franks in design on top. Bake at 350° for 30 minutes or until hot. Enjoy!
Toss together greens and berries. Combine remaining ingredients (except blueberries). Mix well. Pour desired amount of dressing over greens and toss. Sprinkle Blue cheese over top. Makes 4 servings.
Heat sherry or water to just below boiling. Sprinkle soda over dates in a bowl. Pour hot sherry or water over dates and cool. Cream together shortening and sugar. Add cooled date mixture, beaten eggs and vanilla. Mix mixture, stirring until blended. Stir in nuts. Pour into 2 greased loaf pans (7 1/2 x 4 1/2 x 2 1/2 inches). Bake in moderate oven (350°) for 50 to 60 minutes.
Beat eggs in a large bowl. Add oil, sugar and vanilla to eggs and mix well. Sift flour, baking powder and salt and add to egg mixture, one cup at a time. Pinch off a small amount of dough and roll between hands to form thin strips and tie in a knot. Place on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes until golden brown. Dip immediately in vanilla icing glaze. Makes several dozen.
Cook ground beef in skillet and drain well. Add vegetables (do not drain) and beef stew seasoning. Pour in 9 x 13-inch baking dish. Top with canned biscuits; brush with butter. Bake at 350° until biscuits are brown.
Brown ground beef; drain off grease. Add taco seasoning and beans (optional); simmer. Spoon over corn chips; top with cheese, lettuce and tomatoes as desired.
Drain beans and olives. Add onion and green peppers. Mix rest of ingredients and pour over beans. Chill.
Brown and drain sausage. Slightly brown the pie shells. Mix the eggs, flour and evaporated milk together, then add the cheese. Pour over sausage which you have divided into the 2 pie shells. Cook at 350° until golden brown.
Butter sides of heavy 2-quart saucepan. Combine in saucepan cream and sugars. Cook on medium heat. Stir to boiling. Cook to 234° soft ball stage. Remove from heat; add margarine. Stir in nuts. Beat until candy begins to thicken. Just when it begins to lose its glossy look, spoon out on wax paper. Makes about 36; store in tightly covered container.
Cream butter and sugar. Add egg yolks, pineapple and nuts; blend well, then fold in egg whites. Use vanilla wafers as base; spread with mixture (thick). Add wafers and repeat. Use 3 wafers for each ball. Place in refrigerator for several hours (12) before serving. Cover completely with whipped cream. Sprinkle over coconut (I add a cherry on top).
Boil potatoes. When cool, peel and dice in bowl. Cut raw bacon in small pieces, fry until crisp; set aside. Add vinegar, bouillon and water to the pan where bacon is in. Pour over potatoes. Add pickles and boiled eggs and stir lightly. Last enough mayonnaise to make it moist. Add salt and pepper to taste.
Combine egg and milk; stir well and set aside. Combine Parmesan cheese, flour, paprika, salt and pepper; mix well. Rinse chicken; pat dry. Dip in egg mixture. Dredge in flour mixture. Place chicken in a 12 x 8 x 2-inch baking dish. Pour butter over chicken. Bake at 350° for 1 hour or until tender. Yield: 4 servings.
Drain apricots, measuring liquid (syrup). Add water to syrup to make 3/4 cup liquid. Heat 1 cup water to boiling in glass bowl in microwave (2 to 3 minutes). Dissolve gelatin in boiling water. Stir in liquid. Chill until slightly thickened. Mix apricots and banana into thickened gelatin. Turn into 4-cup mold or serving bowl. Chill until firm.
Place water in mixing bowl and add yeast. Stir in 1 3/4 cups lukewarm water; add half of sifted flour, salt, sugar and shortening. Beat with spoon until smooth, batter falls from spoon in sheets. Using hands, mix in enough remaining flour until dough cleans bowl. Turn onto lightly floured board. Cover and let rest 15 minutes. Knead until smooth (about 10 minutes). Round up in greased bowl; bring greased side up. Let rise in warm place 1 hour or until double in size. Punch down and let rise 30 minutes more.
Combine sugar and flour. Add melted butter, blending well. Add beaten eggs. Combine soda and buttermilk, then add to mixture. Stir in lemon extract and rind. Mix thoroughly. Pour into crust. Bake at 375° for 40 to 45 minutes, or until brown and almost firm.
Line two loaf pans with foil, leaving 1/2-inch collar. Grease foil. Blend cream cheese, oleo, sugar and vanilla. Add eggs, one at a time. Gradually add flour and baking powder. Fold in fruit and nuts. Bake at 325° for 1 hour.
Brush chicken pieces with butter. Roll in cracker crumbs. Arrange pieces in a flat microwave baking dish. Cover with waxed paper. Microwave at High 12 to 15 minutes. Rotate dish 1/2 turn halfway through cooking time. Let stand, covered, 2 to 3 minutes. Makes 4 servings.
Coat bottom of 8-inch spring-form pan with graham cracker crumbs. Mix cream cheese, cream, eggs, sugar and vanilla until well blended. Add candied fruit. Pour into spring-form pan and bake in pan (13 x 9-inch), filled halfway up with water at 300° for 2 hours. Turn oven off after 2 hours, but let cheesecake sit in oven for 1 more hour. Cool, then refrigerate.
Trim crusts off bread and arrange 6 slices on buttered 12 x 7 x 2-inch baking pan. Place slices of cheese on each; add onion and chilled Smoke 'N Chip. Cover with remaining slices of bread.
Dump the pie filling, pineapple and vanilla into a 9 x 13-inch pan. Sprinkle on cake mix and pecans. Cut butter or margarine in slices and spread on mixture. Bake in a 300° oven for 1 hour.
Place in oven proof 2 qt. casserole dish. Spread bread crumbs over mixture. Bake 1 hour at 325° or until browned and bubbly.
Mix sugar, salt and cornstarch in top of double boiler. Blend in milk and cut up chocolate. Cook over direct heat, stirring constantly, until	mixture thickens and boils. Set over boiling water and	cook 5 minutes. Remove. Beat egg yolks slightly and beat into them a little of the hot mixture. Blend with mixture in double boiler. Place again over boiling water.	Cook 5 minutes more. Stir to keep mixture smooth. Cool. Pour into baked pie shell. Top with whipped cream or meringue.
Cream butter or oleo and sugar, adding eggs and beating well. Mix in remaining ingredients. Drop by teaspoon on greased baking sheet. Bake at 350° for about 15 minutes.
Combine milks, pineapple and lime juices. Transfer to 9 x 9-inch baking pan. Cover and freeze for 2 hours or until almost firm. Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover and freeze for 6 hours or until firm.
Cook pasta according to directions on package. Do not overcook! Drain well, but do not rinse. Meanwhile, in a medium sized skillet, saute garlic in butter. Add parsley, salt and pepper, half and half and Parmesan cheese. Stir over heat, but do not boil. Pour sauce over pasta and serve. If desired, you can sprinkle extra Parmesan cheese before serving.
Combine softened cream cheese and mustard. Mix until well blended. Stir in Cheddar cheese and chives. Shape in log. Roll in nuts. Wrap in plastic wrap and store in refrigerator. Serve at room temperature with assorted crackers.
Mix ingredients together until smooth. Fold in 9 ounce package Cool Whip. Refrigerate. Do not bake nor freeze.
Alternate layers of cabbage, onion and pepper in glass bowl. Sprinkle sugar over mixture, then set aside. Bring to boil the last 7 ingredients and pour over cabbage mixture. Cover tightly and refrigerate. Let stand for 4 hours before using. Keeps a week to 10 days.
Stir in large saucepan and simmer; add Tabasco and crushed red pepper to your taste. Serve with Italian breadsticks with low-fat Mozzarella cheese or saltine crackers.
Melt butter in a large saucepan; stir in the flour and heat until mixture foams. Remove from heat and add milk slowly. Put pan over low heat and stir until thickened. Add the cheeses and seasonings. Add turkey, celery, olives, mushrooms and cauliflower, stirring gently. Pour into greased casserole. Bake at 400° for at least 30 minutes until hot and bubbling. Also works well baked and served in individual casseroles.
In a large mixing bowl, combine cottage cheese and dry Jell-O; mix well. Add the marshmallows; mix. Add drained strawberries and fold in Cool Whip. Mix all well; chill. Makes 10 servings. Can be made 1 or 2 days before serving.
Cut spareribs into 2-inch pieces. Mix flour, salt and soy sauce together. Cook ribs. Allow to stand 10 minutes. Heat oil in a skillet and brown ribs on all sides. Drain excess fat and add sugar, vinegar, water, juice and ginger. Cover and simmer until meat is tender, about 45 minutes. Stir in pineapple and simmer 5 minutes longer. Garnish with sesame seed.
Cream margarine and gradually beat in sugar. Add eggs, one at a time, beating well after each.
Mix sugar, syrup, milk and peanuts together in saucepan. Bring to boil and cook to soft ball stage. Add 4 teaspoons butter, red food coloring and 1 cup powdered sugar. Drop by teaspoonfuls on buttered wax paper.
Preheat oven to 375°. Bake in casserole or Dutch oven. Brown pork chops in skillet. Lift chops. Set aside. In skillet with drippings, add tomato soup, milk and liquid off of peas. Heat and remove from burner. Butter casserole and add all vegetables in layers, thinly sliced. Salt and pepper each layer. Top with can of peas, chops on top lastly. Pour liquids reserved over all. Bake 1 1/2 hours.
Mix first 5 ingredients well and make 3 holes. Melt butter; add vanilla and vinegar. Pour into the three holes. Pour in 1 cup cold water over all. Mix well with fork but do not beat. Bake in 9-inch square greased cake pan for 35 minutes in preheated oven at 350°.
Drain pineapple; set aside. Beat eggs (saving 2 whites for meringue); add milk. Mix flour, sugar and salt and add to egg mixture. Add juice from pineapple. Cook in top of double boiler (or directly over low heat, stirring constantly) until thick. Fold in pineapple and pour into cooked pie shell. Top with meringue and bake at 350° until meringue is golden brown.
Cook and stir mushrooms, onion and seasonings in 1/4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm. Melt 2 tablespoons butter in skillet. Turning once, cook meat in butter over medium-high heat to medium doneness, 3 to 4 minutes on each side. Serve with mushroom sauce. Makes 4 servings.
Stew chicken in crock-pot until tender. Remove meat from bones. Reserve broth. Cook sausage, ground beef and onion. Drain. Add chicken, sausage and beef to chicken broth in crock-pot. Dice potatoes and add to broth. Add corn and tomato sauce to broth. Add red pepper and salt and pepper to taste. Cook on low heat for 3 to 4 hours. (Good for freezing.)
Cream butter and sugar until quite smooth. Add egg yolks, sour milk, dissolved soda, cocoa. Stir together, add cake flour. Fold in egg whites and vanilla. Bake in layer pans. Bake at 350° for 25 minutes. Cut marshmallows in small pieces and put between layers while hot. Cover with seven minute white frosting.
Brown meats and drain. Return to burner and add Velveeta cheese. Melt. Add rest of ingredients. Spoon onto rye bread. Place on cookie sheet on waxed paper. Freeze uncooked.
Crumb shortening and sugar; add mashed bananas and unbeaten eggs. Mix flour and baking soda together and add to above. Beat and bake in greased loaf pan for 50 minutes in a 350° heated oven.
Beat eggs, milk and cooking oil. Mix dry ingredients together and add to liquid mixture. Beat until smooth. Add chopped walnuts. Bake immediately on seasoned waffle iron.
Cream together shortening and sugar. Sift together flour, soda and salt. Alternate milk and flour with shortening and sugar mixture. Add eggs. Flour 1 cup chopped black walnuts. Pour into pan and bake 1 hour and 20 minutes at 300°.
Dredge raisins and pecans with 1 cup of the flour. Cream butter and add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour, vanilla, raisins and pecans. Mix well with hands as dough is very thick. Put in tube pan and bake 1 hour 45 minutes at 300°. Delicious!
In mixing bowl, stir together flour, sugar, baking powder and salt. Mix egg, eggnog and oil. Stir into dry ingredients, mixing well. Fold in chopped nuts and cherries. Turn into two greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 45 to 50 minutes or until done. Cool in pans 10 minutes. Remove from pans, cool on wire rack. Makes two loaves.
Heat oven to 350°. Stir together all ingredients, pour into ungreased 1 1/2-quart casserole dish. Cover and bake 1 hour. Serves 4 to 6.
Combine melted oleo, flour and nuts. Press into a 12 x 9 x 2-inch Pyrex pan. Bake at 350° for about 20 minutes. Let cool. Combine cream cheese, powdered sugar and 1 cup Cool Whip until smooth and spread over cooled crust. Combine both puddings and milk; blend until thick. Pour over cream cheese mixture. Top with remaining Cool Whip (9 1/2 ounce carton). Chill.
Mix sugar and flour. Add butter and eggs. Mix well. Add buttermilk, coconut and vanilla. Put into 2 pie crusts and bake at 375° until done, about 30 minutes.
Melt butter and add remaining ingredients. Press into a 9 x 9-inch pan. Melt 12 ounces chocolate chips and spread over top. Cool and cut. Do not refrigerate.
In large kettle, combine beans and water. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour (do not drain). To beans, add celery, carrots, bouillon cubes and salt. Bring to boil. Reduce heat and simmer, covered, for 1 hour. Cut sausage into small pieces and brown in skillet. Remove sausage and set aside, reserving drippings.
Mix together all ingredients, spread mixture on muffin halves, freeze. Cut into fourths while still frozen. Broil 5 to 7 minutes or until bubbly hot.
Drain the peaches. Overlap slices in a 1 1/2-quart ring mold. Outline ring with quartered cherries. Dissolve the gelatin in hot water; add ginger ale. Spoon a little gelatin into mold around fruit. Chill. Chill remaining gelatin until thickened. Beat until fluffy with rotary beater. Chop remaining peaches. Fold into gelatin with nuts. Turn into mold over clear layer. Chill until firm.
Mix all ingredients in dish. Top with bread crumbs and cheese. Bake at 350 degrees for 30 minutes.
Cook vegetables as directed on boxes and drain. In 2-quart casserole dish put in cauliflower, then add others by layers. Mix soup, Cheez Whiz and milk. Pour over vegetables. Stick through with fork so this will go through. Bake 30 to 40 minutes at 350°. Last few minutes put a can of French onions over this.
Peel potatoes; cut up stew style. Add finely chopped onion. Put to cook over medium heat	in a thick pot with sufficient water. Add salt	and pepper. When potatoes are almost completely	cooked, add tomato sauce and corned beef. Corned beef should be cut in small blocks. Let this simmer for 15 minutes. Serve over already cooked Water Maid rice.
Boil sausage 45 minutes approximately. Saute peppers/onions in lite olive oil until tender, not mushy. (Slice peppers in long strips and onions sliced, not chopped.) Cook fettucini until tender. Lay out fettucini in bottom of pan (12 x 16 x 2-inches). Lay sausage on fettucini; cover lightly with some sauce. Place peppers and onions over sausage. Cover with rest of sauce.
Mix cake mix as directed on box. Pour over coconut and pecans in a 9 1/2 x 13-inch greased pan. Mix butter and cream cheese. Warm and add powdered sugar; pour over cake mix. Bake at 350° for 35 minutes.
Mix cream cheese and Italian dressing mix; set aside. Score cucumber with a fork. Then slice into thin slices. Spread cream cheese mixture on party bread pieces. Place one cucumber slice on each piece of bread. Sprinkle with dill weed.
Cream the shortening, 1 1/2 cups of sugar and eggs until fluffy. Sift flour, cream of tartar, baking soda and salt. Add to creamed mixture, mixing well. Roll in small balls, then roll in combined 1 cup sugar and cinnamon mixture. Place on greased cookie sheet. Bake at 400° for 10 minutes.
Preheat oven to 350°. Spray a 9-inch square pan with Pam. Combine dry ingredients. In another bowl whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into pan. Bake 30 minutes or until cake springs back. Cool 10 minutes. Makes 16 servings. Contains 0 grams fat and 130 calories per serving.
Melt butter. Pour over fruit and bake 1 hour uncovered at 350°. Check from time to time.
Mix flour, sugar, butter and nuts together until crumbly. Spread in 13 x 9-inch pan. Bake at 350° for 15 minutes. Mix cream cheese, confectioners sugar and half the Cool Whip together. Spread on cooled crust. Mix the puddings individually, each with 1 1/2 cups milk. Prepare following directions on box. When thick, spread on cream cheese. Layer and top with remaining Cool Whip.
Separate eggs and beat yolks until blended. Slowly add 1/4 cup sugar and beat at high speed. Stir in milk, vanilla and salt. Chill. Whip cream and set aside. In a large bowl beat egg whites until light peaks form. Add 1/4 cup sugar and beat to stiff peaks. Fold in yolk mixture and whipped cream into egg whites. Serve immediately. Garnish with nutmeg and cinnamon sticks. Makes 7 (8 ounce) servings.
Combine all ingredients except olive oil with 1/4 cup wine. Knead well, form into small meatballs (the size of a walnut) and place in an oiled baking pan. Bake at 450° for 20 minutes. Remove from oven and pour 1/2 cup wine over the meatballs, shaking the baking pan to turn meatballs. Place in a chafing dish to keep warm and pour the pan juices over the meat.
Mix all ingredients together, using 1/2 of cheese; place in 9 x 13-inch pan. Top with remaining cheese. Bake at 350° for 30 minutes.
Put spices in percolator basket and perk mixture or wrap spices in cheesecloth and put in crock-pot and heat.
Dissolve gelatin in hot beet juice (one cup). Add water if not enough beet juice. Use pineapple juice for the cold liquid. Stir in remaining ingredients. Chill until firm.
Bring apricot nectar to boil; add jello, stirring until dissolved. Stir in water and lemon juice. Chill until consistency of unbeaten egg white. Stir in next 3 ingredients; pour into an oiled 4-cup mold. Chill until firm. Unmold salad; garnish with apple slices, mandarin oranges and grapes, if desired.
Mix as given. Drop by teaspoonfuls on greased cookie sheet. Bake at 350°. If you want to, you can decorate with peanuts. Cocktail peanuts work best.
Mix together first 4 ingredients. Blend in egg yolk and milk. Roll out 1/2 dough to fit a jelly roll pan. Spread on filling, then dot with butter. Roll out remaining dough and pour over apples. Brush with beaten egg white and sprinkle with cinnamon and sugar or drizzle glaze over when cool.
Mix all together and put into mini muffin pan (sprayed with Pam). Bake at 425° for 10 to 12 minutes.
Cream butter and sugar together in a large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour. Beat well. Beat in lemon extract and 7-Up. Pour batter into a well-greased and floured pan or mold. Bake at 325° for 1 hour. Let it cool. Decorate with glaze or frosting (lemon).
In a gallon jar, combine all ingredients except cucumbers and onions. Mix well, stirring to dissolve sugar. Add sliced cucumbers and onions to mixture. Refrigerate for 1 week to season.
Cook milk and cornstarch. Cool. Add sugar, butter, vanilla and salt. Beat until smooth. (Quick and Easy.)
Heat, but don't boil. Simmer for about 1 1/2 hours. Remove spices and serve orange slices. This can be stored in the refrigerator for about 2 days and reheated in the microwave a cup at a time.
In blender or by hand crush Oreos in one bowl. In another bowl, combine powdered sugar, cream cheese and butter. In another bowl, mix pudding, milk and Cool Whip. Combine all ingredients except Oreos. Put half the Oreos in the bottom of a dish and pour mixture over the Oreos then put the rest of the oreos on top and refrigerate.
Brown and drain ground beef. Cook and drain macaroni. Mix ingredients together in ungreased baking dish. Cover and bake for 40 minutes. Uncover and sprinkle with potato chips and bake 5 minutes more.
Dissolve Jell-O in hot water; let cool. Add bananas, strawberries, pineapple and nuts. Pour half in serving bowl. Spread with whipped topping.
Combine sugar, vinegar and spices and bring to a boil. Add peaches and cook until tender. Put in hot jars and seal. To heat jars, place in boiling water.
Mix and refrigerate overnight before baking. Bake at 425° for 20 minutes. For 6 muffins, you may add 1/4 cup crushed pineapple, cranberry-orange relish or applesauce. Will keep for up to six weeks in refrigerator.
Preheat oven to 350°. Cook and debone chicken (cut into cubes or tear into pieces). Put chicken in bottom of baking dish. Melt margarine in heated chicken broth. Mix soups and milk together and pour over chicken pieces. Mix margarine and chicken broth with stuffing until moist. Spread mixture over other ingredients. Bake for 40 minutes at 350°.
Rinse chicken and pat dry. Arrange in 9 x 9-inch baking dish. Lay Swiss cheese over chicken. Spoon mixture of soup and water over chicken. Sprinkle with cracker crumbs. Drizzle with melted butter. Bake at 350° for 1 hour. Makes 4 servings.
Beat until fluffy the softened cream cheese. Gradually add milk, stirring. Stir until mixed. Add lemon juice and vanilla and mix well. Pour into crust. Chill 2 to 3 hours, then garnish with strawberry mixture and serve.
Butter both sides of bread with soft margarine. Cut hole in center of bread in any shape you desire. Put bread in skillet and lightly brown on one side. Turn bread over and place egg in center hole. Cook egg and season to taste with salt and pepper. Flip over and finish cooking and browning. Serve hot.