HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare as directed on box. Bake in 3 cake pans. Adjust cooking time to approximately 20 to 25 minutes at 325°.
While noodles are boiling, melt margarine in oblong pan in 350° oven; blend (in blender) sugar, apricots and eggs. Drain noodles and pour into pan; mix in apricot mixture. Sprinkle cinnamon on top; bake 45 minutes.
In a casserole pan add uncooked ground meat, crumbled up, then spread can of cream of celery soup over the ground meat. Then put the Tater Tots on top. Cook in oven at 350° for 1 hour.
In a heatproof 9 x 9-inch dish, layer the ingredients. Spread the cream cheese first, then the chili (skim off fat) and finally the cheese. To spice it up, add the hot peppers. Bake until cheese is melted. Serve with tortilla chips.
Combine yogurt, ketchup and mustard in a large bowl. Stir in green onions and dill. Set aside.
Saute onions in butter. Add broccoli and cook until tender. Add mushroom soup, mushrooms, and cheese. Pour into casserole dish and bake at 300° until bubbly. Serves 10.
Brown ground beef with onions, garlic and green pepper. Drain well. Place in large pot. Add chili powder, tomato sauce and mushrooms. Cook over low heat to simmer flavors 1 to 2 hours. (You may need to add some water if sauce becomes too thick.) Serve over your favorite cooked pasta.
Mix all ingredients until smooth. Heat at 350° for 15 to 20 minutes in a small greased casserole. Serve warm with crackers.
Cook cake mix according to directions on box. Pour in a 13 x 9-inch dish. Combine all other ingredients in a pot. Cook slow until marshmallows are melted. Pour on cool cake. Spread ready made frosting on top of coconut mixture.
Leave out 1 1/2 sticks margarine and 2 eggs at room temperature. Melt 1 1/2 sticks margarine and pour over graham cracker crumbs. Mix and spread in 9 x 13-inch greased pan. Beat balance of margarine, 2 eggs and powdered sugar for 15 minutes (no less). Spread over crumbs, then spread drained pineapple. Slice bananas lengthwise on top of pineapple. Spread on Cool Whip. Sprinkle nuts and cherries on top. Chill at least 5 hours.
Cut slaw mixture. Sprinkle 1	cup sugar over it. Let stand while you bring to a boil the oil, vinegar, salt and spices. Pour over slaw while hot and let stand overnight. Will keep in refrigerator for several days. I only put 1/2 cup sugar. This is good without sitting overnight. I also add some carrots.
Brown meat. Add onion and cook over medium heat until onion is tender; drain. Stir in seasoning, tomatoes, soup, rice and olives. Simmer 5 minutes, stirring occasionally. Spoon into 13 x 9 x 2-inch baking dish. Top with cheese. Bake to melt cheese. Garnish with additional sliced olives.
Combine the first 4 ingredients. Mix the next 4 ingredients. Pour over salad; mix lightly, but well. Chill thoroughly.
Cook pasta as directed. Stir-fry salmon and minced asparagus in the 1/4 cup butter. Add parsley and cream. Simmer over low heat 5 minutes, whisking in flour. Add white pepper to taste. Place pasta on 4 serving plates; top with sauce and sprinkle with cheese.
Saute onion in butter until tan. Add flour to skillet, then process in food processor. Add chicken broth and pumpkin; puree. Add seasonings. Heat to boil. Stir; will stick. Reduce heat; simmer 15 minutes. If too thick add milk while simmering, or add at the end of simmer time. Remove from burner. Add sour cream. Serves 4.
Heat rice, water and salt to a boil, stirring once or twice. Reduce heat, cover and simmer 14 minutes without lifting lid to stir. Remove from heat; fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir in cheese and margarine.
Pare and quarter apples; then half each quarter crosswise to make chunks (should be about 7 cups). Place in a large bowl. Combine flour, sugar and nutmeg. Sprinkle over apples, toss to coat well. Spoon into pie shell and drizzle with lemon juice. Sprinkle with topping to cover apples. Slice into a heavy brown paper bag large enough to cover pie loosely. Fold open end and fasten with large paper clips. Place on cookie sheet lined with foil. Bake at 425° for 1 hour or until done.
Saute onion in margarine until translucent. Add rice; saute for 3 minutes. Add bouillon, cooked diced ham or chicken, cooked corn or peas and raisins. Bring to a boil. Remove from heat; cover and let stand for 5 minutes. Stir in toasted almonds and serve.
Mix cream cheese, butter and flour. Chill. Roll out thin like pie crust. Cut with 2-inch round cutter. Spread 1/2 with ham and fold over like Parker House rolls. Freeze if you choose or bake 15 minutes at 450°. Watch close! Makes approximately 75.
Melt the oleo. Add garlic; saute until tender. Bring to boil. Add clams and whipping cream. Bring to boil, then simmer 10 minutes, stirring. It will cool and thicken in refrigerator, then warm up.
Spray large skillet with olive oil Pam. Cook on moderately hot stove. Saute onion, mushrooms, red bell pepper, etc. Lastly add chopped spinach (thawed or fresh washed). Season to your liking. Add 2 containers egg substitute or you can split vegies and do 2 separate panfuls. Sprinkle to your liking with Healthy Choice cheese, Weight Watchers Parmesan and any herbs or seasonings. Cook over moderately low heat for several moments. Then flip and continue cooking. Top with sour cream and picante. Enjoy!
Combine flour, salt, cinnamon, sugar and soda. Stir well and add beaten eggs and oil, stirring only until moistened. Stir in berries and nuts. Spoon in greased and floured loaf pan. Bake at 350° for one hour or appropriate time for size of pan.
Add soda to buttermilk and let set 20 minutes. Coat sides of heavy sauce pan with butter. Add sugar and buttermilk/soda mix and cook to firm ball stage. Beat while cooling. when mix begins to thicken add nuts and vanilla. Pour on buttered plate or pan and cut into squares to serve.
You will need a 9 x 13 glass rectangular pan. Mix 1 cup boiling water with lemon Jell-O and let set. Then mix 1 cup sugar with cream cheese and set aside. Then whip Carnation milk and vanilla. Add all remaining ingredients together and set aside while you prepare your pan. Mix 1 stick butter with cup of graham cracker crumbs. Line your pan and pour your mixture into. Sprinkle with small amount of graham cracker crumbs. Refrigerate until set, then cut and enjoy.
Place potatoes in a 9 inch x 13 inch greased casserole dish. Melt margarine and pour over the top of potatoes. Mix remaining ingredients together and spread over top of potatoes. Bake for 1 hour at 350 degrees.
Mix all ingredients together working dough well. Add enough flour to make the consistency of biscuit dough. Roll out and cut putting on a hot pan. Bake until lightly brown in a 350° oven.
Mix all ingredients. Cover and refrigerate at least 8 hours. Serve with bread, crackers or vegetables.
Let Velveeta cheese stand at room temperature until soft. Blend well with cream cheese. Add nuts and stir in. Form into small balls, then roll balls into rolls. Roll in chili powder. Store in refrigerator.
Sift flour and baking powder. Cut shortening in. Put milk in all at once and stir until dough forms a ball. Fill centers with sugar and cinnamon. Dot with butter and wrap. Place in baking dish. Bake at 375° for 45 minutes.
In a saucepan, combine the cherries, pineapple (with juices), sugar, flour and food coloring. Cook until thickened. Remove from stove; add the gelatin. Cool until slightly thickened, then stir in the bananas and nuts. Chill until firm. Serves 8 to 10.
On a plate or dish spread box of cream cheese. Then spread cocktail sauce. Chop crab meat into small pieces, and spread over top. Serve with crackers.
In Dutch oven fry bacon, brown bacon and add ground beef. When beef is cooked, drain off grease. Add beans and remaining ingredients. Bake at 350° for an hour or continue to simmer on stove until flavors blend.
Put ham hocks, onion, garlic and hot sauce in an 8-quart pot with enough water to cover ham hocks. Cover and cook over medium heat until water comes to a boil. After it begins to boil, remove the lid and let boil for 5 more minutes. Stir in the salt (wine) and greens, then add the soy sauce and stir again; cover, then turn heat to low and cook for 1 1/2 to 2 hours, stirring occasionally. If necessary, add more water so that greens don't stick. Yields 4 to 6 servings.
Mash shrimp with cream cheese and onion. Put out on a plate and pour cocktail sauce on. Spread. Serve with crackers.
Mix all ingredients. Refrigerate overnight. Serve cold. Serves 8 to 10.
Melt oleo in skillet on medium heat. Add onion, cook and stir until tender, but not browned. Stir in peas, milk, soup, and pepper. Bring to boil. Stir in tuna, minute rice and parsley. Cover, remove from heat, let stand 5 minutes.
Melt caramels with butter in double boiler. Pour chopped pecans into caramel. Dip onto greased cookie sheet. When completely cool, dip into melted chocolate. Place on waxed paper and let cool.
Put in pan chicken broth, onions (diced small), celery (diced) and oleo. Cook until celery is tender. Break up bread in large bowl, then add step 1 to the bread. Add 2 eggs and mix well. Add sage (sprinkles) until you can smell the sage lightly. Add a dash of pepper. Stuff in your turkey.
Mix seasoning packet from stuffing mix with melted butter or margarine. In a 2-quart casserole dish, combine packet of bread crumbs from stuffing mix with corn, milk and egg. Stir in seasoning and butter mixture. Bake at 350° for 20 minutes. Do not overbake.
In small microwave-proof bowl, melt chocolate chips on High (full power) 1 to 1 1/2 minutes, or until chips are melted and mixture is smooth when stirred; set aside to cool. In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed blend in melted chocolate. Fold in whipped topping until blended. Spoon into crust. Cover, chill until firm. Makes 8 servings.
Pour cherries and pineapple into a 13x9x2-inch pan, mix well. Spread dry cake mix evenly over mixture. Sprinkle with nuts and completely cover with very thinly sliced butter. (To slice butter more easily, place in freezer a few minutes befire using.) Bake 45 minutes at 350 degrees.
Mix together turkey pieces, soup, mixed vegetables and stock. Set aside. Coat a 13 x 9-inch casserole with melted butter. Pour out excess butter and reserve for later use. Next, pour turkey veggie mixture into the buttered casserole dish. Blend together the biscuit baking mix, milk and excess butter. Blend until almost smooth. Pour topping over vegetable and turkey mixture. Bake 1 hour at 350°. Best when eaten first night.
For crust, combine the shortening, 1 1/2 cups sugar and eggs and beat well. Sift together the flour, cream of tartar, soda and salt. Mix all together and chill dough for one hour.
Cook broccoli as directed on package. Drain any excess liquid. Put back in pan. Shred Cheddar cheese, sprinkle on top of broccoli. Let melt in oven or microwave for about 5 minutes.
Layer ingredients in a greased 10 x 13-inch pan. Pour milk over mixture. Top with crushed crackers or cornflakes. Bake at 350° for 1 hour.
Fry bacon until crisp. Chop cabbage; steam until tender and season with bacon drippings. Drain cabbage. In large casserole, layer cabbage, chopped bell pepper, sliced onion and then repeat layers. Add chopped bacon and cover with mushroom soup. Top with cheese and bread crumbs. Bake at 350° for 40 minutes. Serve while hot.
Place all the ingredients in a skillet in the order listed. Cook, covered, over medium-high heat for 30 to 35 minutes or until starts to brown. Skillet will be really full at the beginning but will cook down. Serves 4.
Melt chocolate in a double boiler or microwave at 50% power. Stir until melted. Combine other ingredients in a large bowl. Pour melted white chocolate over all. Mix. Spread on waxed paper. Let set. Break into small chunks. Store in tightly covered container in refrigerator. Serves many.
Melt butter. Add flour. Add 2 cups chicken broth, salt and pepper to taste. Add chopped egg.
Mix together the graham crackers, sugar and oleo; press into a 9 x 13-inch pan.
If okra pods are large, you may have to boil slightly to tenderize. Cut off top and stem ends. Slice pods into 1/4-inch slices. Mix salt and pepper. Roll in cornmeal. Saute in hot drippings until tender and brown.
Melt margarine in large skillet. Add rice and onion and brown lightly. Add remaining ingredients. Mix and bring to boil. Cover and put on low heat, stirring occasionally until liquid is absorbed.
Cook noodles as directed on package. Brown ground beef in frypan; drain. Stir in tomato sauce; remove from heat. Combine cream cheese, cottage cheese, sour cream, green onions and green pepper. Spread half of the noodles in ungreased 9 x 13-inch baking dish. Cover with the cheese mixture and remaining noodles. Pour melted margarine over the noodles. Cover with meat mixture. Bake, uncovered, 30 minutes at 350°.
Mix the ketchup, water, onions, salt, vinegar, brown sugar, green pepper and dry mustard. Pour over cut up cooked roast. Simmer the mixture with the spice bag for at least 1/2 hour.
Combine flour and sugar. Heat margarine, cocoa and cola until mixture boils. Pour over flour and sugar; mix. Add buttermilk, eggs, soda, vanilla and marshmallows.
Cream the butter and sugar. Add flour, nuts and vanilla. Roll by teaspoonful into small roll or fingers. Put on ungreased cookie sheet and bake for 1 hour at 300°. Roll in powdered sugar.
Grease Bundt pan. Combine all ingredients and bake at 325° for 45 minutes to 1 hour. Cool in pan 25 minutes. Punch holes in cake with ice pick. Bring 1/2 to 3/4 cup apricot nectar and 1/2 to 3/4 cup powdered sugar to boil and pour over cake.
Mix first 4 ingredients. Heat margarine in 1 1/2-quart pan. Pour other ingredients over margarine. Bake at 350° for 45 minutes or until set.
Cook spaghetti according to directions on box. Drain and rinse. Combine spaghetti and remaining ingredients in a large bowl. Mix well. Spoon into greased shallow 2-quart baking dish. Bake at 350° for 45 minutes. Yields 6 servings.
Preheat oven to 350°. Place a layer of sliced sweet potatoes in a 2-quart greased baking dish. Add a layer of the orange or apple slices. Sprinkle with cinnamon and top with small pieces of margarine if desired. Repeat until all ingredients are used. Pour orange juice (or apple juice) over the top and cover. Bake at 350° for 45 minutes. Serves 4.
Cream shortening and sugars, then add eggs. To this mixture add flour, baking powder, soda, cinnamon, allspice, cloves and salt. Then stir in fruit cocktail (after juice is drained off) and nuts. Drop by spoonfuls on baking sheet. Bake 15 minutes at 350°.
Melt caramels with water and margarine over low heat. Stir frequently until sauce is smooth. Combine sugar, eggs, vanilla and salt. Gradually add caramel sauce and mix well. Stir in nuts and pour into pie shell. Bake at 350° for 45 to 50 minutes. Pie filling will appear to be very soft, but will become firm as it cools.
Cream Crisco and brown sugar. Add milk, vanilla and egg. Sift flour, salt and baking soda together; add to creamed mixture. Stir in milk chocolate chips, mini M&M's and nuts. Drop by spoonfuls onto baking sheet. Bake at 375° for 8 to 10 minutes.
Mix all ingredients, except pecans and butter. Place in 1 1/2-quart baking dish. Saute pecans in butter and place on top. Bake at 350° for 25 minutes. Serve with Ritz crackers.
In saucepan combine broth, sausage, bacon and 1 cup water. Bring to boiling and boil 5 minutes. With slotted spoon, remove sausage and bacon. Reserve broth.
Boil 2 pounds sliced summer squash and chopped onion for 10 to 15 minutes and drain. Mix cream of chicken soup with sour cream. Add drained squash. Mix stuffing with 1/2 cup margarine. Put part of stuffing on bottom of 9 x 12-inch pan. Layer squash mixture over that and sprinkle with grated carrot. Top with stuffing. Bake at 350° for 1/2 hour.
Brown hamburger in microwave for 5 minutes. Drain. Shred cabbage. Cook in microwave covered for 5 to 10 minutes. Add rest of ingredients. Cook in microwave covered for 10 to 15 minutes covered. Pour into crock-pot and cook 4 to 5 hours on high or 8 to 9 hours on low.
Boil black-eyed peas until tender. Fry up chicken, onions, garlic, thyme and scallions until chicken is cooked.
Melt chocolate and butter in saucepan over very low heat. Stir constantly until smooth. Remove from heat. Stir in flour. Blend in yolks, one at a time. Beat egg whites until foamy throughout. Gradually beat in sugar. Continue beating until soft peaks will form. Gently fold chocolate mixture into egg whites. Blend thoroughly. Pour in greased and floured 8-inch layer pan. Bake at 350° for 20 minutes. Cool 10 minutes (cake will continue to cool upside on rack). Spread top and sides with Chocolate Glaze. Garnish with chopped pistachios.
Heat oven to 400°. Mix all ingredients with hands. Spread in oblong pan (13 x 9 1/2 x 2-inch). Bake 15 minutes. Remove from oven; stir with spoon. Save 3/4 cup for topping. Press rest of mixture against bottom and sides of 9-inch pie pan. Cool. Pour in lemon chiffon or a creamy pie filling. Sprinkle the rest of the mixture over top. Chill one hour before serving.
Beat eggs until fluffy. Add syrup, sugar, flour, salt, milk and coconut. Mix well. Pour into a 9-inch unbaked pie shell. Bake at 375° for about 50 or 60 minutes, until a knife inserted in center of pie comes out clean.
Combine eggs, peas, onions and water chestnuts with mayonnaise, mustard, salt and pepper. Cover and refrigerate for 2 hours or more. Just before serving, lightly toss in noodles. Reserve a few to sprinkle on top.
In skillet over medium heat put 1 tablespoon oil in. Add chicken pieces and brown. Add soup, water and vegetables with pasta. Heat to a boil, cover and cook over low heat about 5 minutes or until vegetables are tender.
Cream margarine and sugar thoroughly. Blend in bananas, eggs and vanilla. Add sifted dry ingredients and buttermilk. Mix well and add nuts. Bake in a greased and floured 9 x 5 x 3-inch loaf pan for 1 hour and 30 to 45 minutes at 330°. Use a toothpick to test center. This is a very moist bread.
Melt butter in 9 x 13-inch pan. Sprinkle crumbs evenly over butter. Layer next 3 ingredients over crust. Pour milk on top. Sprinkle with nuts. Bake at 350° for 30 minutes. Cool. Cut into squares. Makes 12 bars.
Use a glass bowl and add fresh or frozen corn. Add enough water to cover corn. Mix 1/2 cup of flour with water (hot works best); stir until dissolved and no lumps. Mix with corn and add butter, salt and pepper. Cover with plastic wrap and put in microwave on High for 15 minutes. Take out and stir down very well. Cook 10 to 15 minutes longer. Remove plastic wrap carefully to avoid burns. This can be doubled for larger quantities.
Combine butter, flour and pecans. Press into 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes. Cool completely. Combine cream cheese, powdered sugar and 1 1/2 cups whipped topping and blend thoroughly. Spread over crust; chill. Combine pudding mixes and milk. Beat 2 minutes with rotary mixer at medium speed. Spread over cream cheese layer. Chill. Spread remaining whipped topping over pudding layer. Garnish with pecans and/or chocolate. Yields approximately 15 servings.
Cream butter in bowl until softened and smooth. Gradually add and beat in the sugar; beat until blended. Add egg yolk and beat well. Mix in the maple syrup and vanilla and beat until creamy. Whip egg white until it forms stiff peaks; whip the cream until stiff. Fold beaten egg white and whipped cream into butter mixture. Good over squares of warm uniced cake.
Make each corn bread mix according to directions on box. Pour half of bread mixture in a buttered 9 x 13-inch cake pan. Arrange American cheese slices over top of corn bread mixture, enough to cover. Sprinkle green chilies over cheese. Pour rest of corn bread mixture on top of chilies and cheese. Bake according to directions on box.
Dip chicken breasts in egg-milk mixture, then in mixture of bread crumbs, Parmesan, salt and pepper. Saute quickly in olive or vegetable oil until golden. Pour half of marinara sauce in baking dish. Arrange chicken breasts. Cover with cheese slices and other half of marinara sauce. Sprinkle Parmesan cheese on top; dot with butter. Bake at 350° for 30 to 45 minutes, until bubbly throughout. (325° if using a glass dish).
Measure ingredients into containers. Seal and shake. Refrigerate several hours. Shake before serving. Makes 1 cup.
Mix night before and refrigerate. Bake in 9 x 13-inch pan for 45 minutes to 1 hour in 350° oven.
Brown chicken breasts.	Salt and pepper them. Mix cranberry sauce, salad dressing and dry soup mix. Pour over chicken, Cover and bake 30 minutes at 350°. Uncover and bake another 15 minutes. Sauce will thicken. Good served over rice. Serves 6.
Combine pineapple juice with sugar. Bring to a boil. Stir until it boils. Add gelatin, stirring until dissolved. Add water and chill until mixture thickens enough to keep the cheese and nuts from going to the bottom. Fold in cheese, nuts and whipped topping. Refrigerate in tight container. This makes a large salad.
Combine and cook until thick all but sweet potatoes. Put sweet potatoes in casserole. Add sweet potatoes. Bake 30 to 45 minutes at 350° to 375°.
Saute green pepper, celery and onion in oleo in a large skillet. Add remaining ingredients, cover and cook over medium heat for 10 minutes.
Place tea bags in boiling water. Remove from heat and allow to steep for 3 to 5 minutes. Remove tea bags. Add sugar; stir. In a 2-quart pitcher, combine tea, juice, lemonade and water. Mix well. Chill and serve over ice. Garnish with lemon. Serves 5.
Dissolve gelatin in boiling water. Cool 10 minutes. Add oranges, marshmallows and sherbet. Chill to consistency of egg whites. Add cream cheese by small bits. Fold in Dream Whip (prepared). Pour into mold or large pan. Chill until firm.
Stir together egg, sugar and vanilla. Add flour, salt and soda. Add pecans and raisins. Bake in an 8 or 9-inch square pan for 20 minutes at 350°. Cookies are soft when taken from oven. Cool in pan. Cut in squares.
Mix all together. Add, all at once, into a casserole. Bake, uncovered, in a 350° oven for 45 minutes.
Saute chicken in margarine seasoned with lemon pepper. Take out chicken and mix 1/2 cup of rice and onion in margarine. Mix one cup of rice and chicken stock together. Mix with the rice, onion and margarine mixture. Add chicken and place in a 9 x 13-inch baking dish. Lay carrots on top. Cover and bake 40 to 50 minutes at 350°.
Heat oven to 450°. Place pizza crust on ungreased cookie sheet. Spread crust with barbecue sauce, then top with chicken, cheese, olives and bell pepper. Bake 10 to 12 minutes or until pizza is crisp and cheese is melted. Remove from oven. Makes 8 slices.
Mix all ingredients. Spray pan with Pam. Pour batter into hot pan and cook in a 350° oven for 35 minutes.
Mix together all ingredients, except blueberries. Blend until smooth (mixture will be very thick). Gently fold in blueberries. Bake in a greased and floured tube pan at 350 degrees for 50 to 55 minutes. Cool in pan or on cake rack for 10 minutes before removing from pan. Sprinkle with powdered sugar.
Brown ground beef and drain well. Mix with sauce and italian seasoning. (Just sprinkle until you think it's enough.) Heat thoroughly, Mix 1 egg with cottage cheese and parsley flakes. Spoon enough sauce on the bottom of large baking dish to cover it. Be sure the dish is not too large to go into the microwave. Layer noodles, cheese slices, and cottage cheese mixture (be sure the last layer of noodles are ample covered with cheese and cottage cheese; even a bit of ground beef if there is enough to go around. Cover with Saran Wrap and microwave on high for 9 minutes then on power level 7 (simmer) for 35 minutes.
Combine all ingredients; place in a greased casserole (9 x 13-inch) dish. Bake at 350° for 1 hour and 15 minutes or until potatoes are tender. Serves 6 to 8.
Mix dry ingredients, then dump in all others. Mix well, then dump into a 9 x 13-inch pan. Bake at 350° for 45 minutes. Sprinkle with cinnamon sugar before baking.