HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together the cream cheese, sour cream and taco seasoning. Spread on a 12-inch plate, leaving 1/2 inch from edge. Chill 1/2 hour. Top with taco sauce, shredded lettuce, grated cheese and diced tomatoes. Surround plate with tortilla chips.
Peel bananas, cut in half length ways and stew in the butter until golden brown. Sprinkle with sugar and cinnamon and serve warm.
In a large bowl, combine all ingredients except mayonnaise or salad dressing, sugar and vinegar. In another bowl, combine mayonnaise or salad dressing, sugar and vinegar. Mix well. Just before serving, pour dressing over salad and toss well.
In a large bowl, beat eggs. Add milk, mustard, nutmeg and sherry. Mix well. Drain spinach. Add spinach, cheese and crabmeat to egg mixture. Stir well. Place pie shell in glass pie plate. Pour mixture into pie shell. Microwave on Bake for 30 to 35 minutes, or until set in center. Rotate dish 1/4 turn at 10 minute intervals during cooking time. Let stand for 5 minutes before serving.
Put butter and onion in 2-quart bowl; cover. Micro on High 5 to 6 minutes, stirring once, until onion just begins to brown. Stir in flour to make a smooth paste. Gradually stir in water until well blended, then broccoli, bouillon and pepper. Cover and micro on High 10 to 12 minutes until broccoli is tender and soup thickened. Carefully stir in milk. Makes about 4 cups.
Mix dry ingredients together in a bowl and add the blueberries. Beat egg in another bowl. Stir in buttermilk and oil. Pour liquid mixture into dry ingredients, stirring just to moisten. Do not beat. Fill a dozen muffin molds (use paper or foil liners) about 3/4 full. Bake at 375° for 20 minutes. Remove from molds to cool.
Separate and cook in microwave for 10 minutes the cauliflower and water. Drain. Add peas and mushroom soup. Mix and put in buttered casserole. Top with grated cheese. Top with bay leaf. Remove before serving. Bake at 375° for 45 minutes.
Preheat oven to 350°. Mix all ingredients well. Grease and flour a 9-inch round pan thoroughly. Spread mixture in pan. Bake 45 minutes at 350°. Frost if desired.
Soften the yeast in warm water. Add scalded milk to sugar, salt and shortening. Cool to lukewarm. Add 2 cups of flour. Beat well with a spoon or mix 1 minute on medium-low speed of mixer. Add softened yeast and egg. Beat well again. Add remaining flour to make a thick batter. Beat until smooth. Cover and let rise in a warm place (80° to 85°) until doubled. Stir down and smooth into the two greased 8 x 8 x 2-inch pans. Cover and let rise until almost doubled (about 50 minutes). Bake 25 to 35 minutes at 375°.
Preheat oven to 350 degrees. Lightly spoon flour, sugar, baking powder and salt until blended. Combine banana, oil, egg and vanilla in a bowl; stir in flour mixture and pecans (dough will be sticky). Turn dough out onto floured surface. Shape into 2- 8 in. rolls. Place on sprayed baking sheet and flatten to 1/2 in. thick. Bake at 350 degrees for 23 minutes. Remove from pan and cool 10 minutes. Cut each roll into 1/2 inch slices. Place sides down on pan. Bake at 250 degrees for 15 minutes, then turn over and bake another 15 minutes. Remove from sheet and cool completely. Cookies will harden as they cool.
Mix together sugar and flour. Mix dry ingredients to eggs and pineapple mixture. Add nuts. Bake in greased and floured baking dish. Bake at 350° until center feels done and cake is brown, approximately 37 minutes.
Melt 3/4 stick of margarine in skillet. Mix all ingredients (except soups) and pour margarine from skillet into mix. Bake until browned. Add remaining 3/4 stick of margarine while hot. Crumble bread and add soups and broth until desired consistency. Bake at 350° until brown.
Cream 1 cup sugar and shortening. Add egg, then coffee. Sift salt, soda and flour and fold into creamed mixture. Add vanilla and apples. Put in greased and floured 9 x 13-inch pan. Top with 1/2 cup brown sugar and 1/2 cup nuts, mixed and sprinkled over cake. Bake 30 minutes at 350°.
Preheat the oven to 350°. Grease or spray a 1 1/2-quart round casserole dish. In a large bowl, mix flour and the next 4 ingredients with a fork. With a pastry blender or 2 knives used scissor fashion; cut in butter or margarine.
Cream butter, sugar and eggs. Sift together baking powder and flour. If butter is slightly stiff, add a little milk. Pour butter into a 13 x 14-inch sheet pan. Slice apples and mix with cinnamon and sugar. Place on top of batter. Cook in oven at 350°. Bake 40 to 50 minutes until apples are done.
Mix crumbs with melted butter in 9 x 12-inch pan. Mix powdered sugar, cream cheese and 1/2 of the pineapple juice. Beat until creamy. Spread on graham cracker crust. Sprinkle pineapple over mixture, then bananas, then Cool Whip. Sprinkle cherries and pecans. Refrigerate.
Preheat the oven to 350°. Place the fish in a baking dish. Spread the salsa on top. Cover with foil and bake for 10 minutes. Remove the foil and continue to bake for 5 to 10 minutes longer or until the fish is tender and flaky. Serve hot, garnished with cilantro sprigs. Serves 4.
In small saucepan, combine sugar, cornstarch and salt. Stir in water. Bring to boil; stir constantly. Cook 2 minutes; remove from heat. Stir in ReaLemon and butter. Serve warm over cake or gingerbread.
Combine pumpkin, sugar, salt and spices. Add milk and evaporated milk; blend. Pour into 9-inch pastry-lined pie pan (have edges crimped high). Bake in oven at 400° for 50 minutes or until knife inserted in middle comes out clean.
Sprinkle bottom of pan with cake mix. Pour in the can of peaches. Sprinkle with sugar and nutmeg. Cover with remaining cake mix. Melt margarine and pour over cobbler. Bake at 350° for 30 to 40 minutes.
Add spices to sweet potatoes according to taste. Use more cinnamon, then ginger. Mix well. Lightly spread muffin tin. Take a marshmallow and wrap sweet potatoes around it forming a ball. Lay in muffin tin. Bake at 350° for 5 minutes until marshmallows melt.
Mix and store in airtight container. Use 1/4 to 1/3 cup for each cup hot chocolate. Makes about 30 servings.
Combine sugar, cinnamon and salt. Set aside. Beat egg white until foamy. Add pecan halves and mix until coated.
Mix all ingredients in blender until smooth. Serve with waffles, pancakes, etc.
Cook vegetables as directed. Drain and combine in casserole dish. Heat together both cans of soup and pour over vegetables. Top with croutons. Bake for 30 minutes at 350°.
Roll out dough to 1/4-inch thickness. Spread on well beaten egg. Spread with butter or margarine. Spread over the dry ingredients. Add raisins and roll up tightly. Put whole rolls in one greased loaf pan and bake about 40 minutes.
Line cookie sheet with graham cracker squares. Boil oleo and brown sugar for 2 minutes. Add nuts. Pour over crackers and bake 10 minutes at 350°. Cool and cut in squares.
Preheat oven to 350°. Combine eggs (slightly beaten), Karo, sugar, oleo (melted) and vanilla. Mix good. Add pecans. Pour in pie shell. Bake at 350° for 1 hour.
Press rolls into large cookie sheet forming sides. Bake in 375° oven for 10 minutes; cool. Mix cream cheese, mayonnaise and dressing until smooth. Spread on cool crust. Top with assorted vegetables then cheese. Refrigerate. Better if made the night before and covered with plastic wrap and refrigerated. Cut into squares and serve.
Mix well flour, sugar, cinnamon, soda, salt and vanilla. Then add eggs, oil, zucchini and pecans. Pour into 2 greased and floured loaf pans. Bake for 1 hour at 350°. Small loaves should be baked 40 minutes or until a toothpick comes out clean. Serve hot or cold. Freezes well.
Heat 1 1/4 cups water and oil. Add flour, sugar, salt and rapid rise yeast; mix together. Work dough and then add beaten egg to mixture. Rub 1 tablespoon oil in bowl then add dough and cover 1 hour. Put into oiled loaf pan and cover for about 40 minutes. Bake at 375° for about 15 to 20 minutes, or until golden brown.
Heat oven to 350°. In large mixing bowl, cream the butter, sugar, brown sugar and vanilla. Add egg; beat well. Combine flour and baking soda; blend into creamed mixture. Stir in Macadamia nuts and milk chocolate chunks. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes, or until lightly browned. Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 dozen.
Rinse the tarama as much as you can. Strain it very well and put in mixing bowl. Beat for a few minutes. Slowly drop by drop, add the Mazola oil until it gets very thick. Add the remaining oil, one tablespoon at a time. If too salty, add the 2 tablespoons lukewarm water. Finish with the lemon juice according to taste. If too thick, add the water.
Spread butter on bread, break bread into 1 1/2-inch pieces to fit a greased baking dish. Put grated cheese over bread, layer of bacon, cut in 1-inch pieces. Beat eggs. Add salt, paprika and milk. Pour over mixture. Bake at 350° for 30 minutes or until very light and puffy. (Good when reheated!)
Slice bananas from end to end. Put round slices into large bowl. Add strawberries and mix; put into refrigerator; chill until ready to serve. Serve plain or top with Cool Whip.
In a bowl, combine dry ingredients. In a small bowl, dissolve yeast in lukewarm water. Blend in blender the egg, cottage cheese, butter and yeast water. Blend. Transfer into a large bowl. Gradually add flour mixture; knead until stiff dough is formed. Cover with a dry cloth and let rest in a warm place until doubled in bulk, about 1 hour.
Prepare rotini according to package directions; drain. In large bowl, combine rotini and remaining ingredients; toss to mix. Cover; chill thoroughly. Toss gently before serving. Refrigerate. Yield: 6 to 8 servings.
Place chicken in Pyrex dish. Top each breast with half of slice of Mozzarella cheese. Rinse and drain sauerkraut, then mix with brown sugar. Put sauerkraut over chicken and cheese. Cover sauerkraut with bottled Thousand Island dressing. Bake, covered, at 350° for 1 hour or until done.
Cook broccoli according to package directions; drain well. Combine all, mixing well. Cover and place in freezer approximately 30 minutes. Shape into 1 1/2-inch balls. Fry balls in oil until golden brown or place on greased cookie sheet under broiler turning often until golden brown. Drain if necessary. Serve while warm with Honey Mustard Dressing.
Thaw potatoes. Mix with all ingredients except cheese. Pour into 9x13-inch pan. Top with grated cheese. Bake at 350° for 1 hour.
Mix Cool Whip, lemon juice, condensed milk, pecans and pineapple. Stir until well mixed. Divide mixture equally into the two crusts. Chill and serve. Approximate time: 15 minutes.
Cut tomatoes in halves crosswise; scoop out pulp and reserve. Sprinkle tomato shells with salt. Turn upside down to drain; chill.
Mix jello with 2 cups boiling water. Use pineapple juice and enough water to make an additional 2 cups liquid needed to complete package instructions. Add pineapple, oranges, cranberry sauce, nuts and apples. Mix well and pour in a 9 x 13-inch pan or mold and refrigerate at least 4 hours.
Pour milk and sugar into pot. Heat on high until mixture starts into a rolling boil. If necessary, reduce heat, but maintain rolling boil for 3 to 4 minutes. After 3 or more minutes, remove from heat. Mix in Marshmallow Creme and peanut butter. Pour into a 14 x 9-inch pan and cool. As an alternative, try adding Hershey's cocoa for chocolate-peanut butter fudge.
Peel and slice apples into salt water to keep from turning brown. Mix flour, sugar, baking powder, salt and egg by hand. Place drained sliced apples into 8 x 13 x 2-inch pan. Cover with topping mixture.
Dice bacon slices and saute with diced onion. Peel and dice potatoes. Add to bacon and onion. Pour in chicken broth and cook until potatoes are tender. Drain sauerkraut, saving juice. Add kraut. Add juice to suit your taste. Add pepper and salt if needed. If chicken broth does not have enough flavor, you can add chicken bouillon cube, which is salty so be careful about adding salt. Serve with a large spoon of sour cream on top of each bowl.
Blend cheese and salsa. Spread on tortillas. Roll up pickle in tortilla; cut.
Place all ingredients in a mixing bowl. Blend well with whisk for at least 5 minutes. Chill to serve. Refrigerate any unused portion.
Mix all ingredients together in a 9 x 13-inch pan. Bake in a 350° oven for 45 minutes. You can also use hash brown potatoes O'Brien which already has the onions and green peppers in it.
Melt butter in a 1 1/2-quart mixing bowl on High in the microwave for 45 seconds to 1 minute. Beat in eggs, corn and sour cream. Combine corn meal, baking powder and salt. Stir in dry ingredients until well blended. Pour half the batter into a greased 8-inch square glass baking dish. Place the chilies and half the cheese over the batter. Spread with the remaining batter and top with remaining cheese. Cook on Low for 4 minutes. Bake on High for 5 to 7 minutes or until golden brown. Yield: 9 pieces.
Thoroughly scrub potatoes; prick several times with a fork. Bake at 450° for 45 minutes to 1 hour or until done; allow to cool to touch.
Cut potatoes in thin slices. Place in pan. Mix sugar, flour, salt and nutmeg. Place over potatoes; add water. Cut butter and layer over ingredients. Cover with pie crust. Bake for 45 minutes at 350° or until brown.
Heat ingredients and drizzle over fruit. Bake, uncovered, at 300° for 1	hour. Serves 10 to 12. Peaches can also be used.
Beat together eggs and milk. Set aside. Spread butter on bread. For each sandwich, top one slice of bread with one slice of cheese, one slice of ham, a second slice of cheese and a second slice of bread, butter side down.
Mix together and chill first four items. Add ginger ale and strawberries when served. Serves 25.
Mix yolks, cornstarch, vanilla, sugar. Heat milk hot but not boiling. Then stir in egg mixture (if thick add a little water to smooth). Remove from heat and stir in coconut to your taste. Beat egg whites stiff. Put on top of pie, sprinkle with coconut. Place pie in oven and brown top at 350°.
Mix sour cream, mayo, flour and garlic. Stir in grease. Put in 7-inch microwave quiche dish. Bake at 70% for 4 to 6 minutes, stirring twice. Decorate outer edge with nuts. Next rim in with diced green onion and interior with pimentos. Serve warm with crackers.
Fifteen minutes before serving, cut cabbage crosswise into 1 1/2-inch pieces. In Dutch oven over high heat in hot salad oil, cook cabbage, stirring quickly and frequently (stir-frying) until well coated. Sprinkle with salt (use soy sauce only with nappa) and sugar. Reduce heat. Continue stir-frying 5 to 8 minutes more until tender-crisp. Makes 4 servings.
Combine all ingredients; spread on 8 split English muffins. Cut into wedges. Freeze until ready to use. Bake at 425° until bubbly.
Combine ingredients and chill. Serve with cooked, chilled lobster chunks, shrimp or fried fish bits. Yields 1 cup.
Grease and flour cookie sheet. Pour batter into pan. Bake until done (10 to 15 minutes) at 350 degrees. When done, put cake on a towel sprinkled with 10 X sugar. Roll cake up in towel. Set aside to cool. When cool, unroll cake and spread frosting on. Roll back up and put in aluminum foil. Store in refrigerator.
Layer ingredients in order to baking pan. Bake at 375° for 45 minutes. Serve with ice cream.
Saute onion and celery in a small amount of butter. Add broth, then cheese. Stir until cheese is melted, but do not allow mixture to boil. Add salt and milk or cream; stir until all ingredients are blended and soup is heated through. Do not boil!
Wash the chicken. Cut into the joint. Put in a bowl. Put your flour into a bowl. Mix your seasoned salt in the flour or on the chicken. Heat the stove eye. Drop the chicken in a deep fryer pan. Cook until done.
Peel and slice long ways. Put butter or bacon grease in skillet. Sprinkle with black pepper, a little salt and 1/2 cup of sugar. Add just a little water (1/4 cup or less). Let cook until brown, turn over and cook until tender or done. They are candy when done.
Remove casing from sausage. In Dutch oven brown sausage; drain. Add the herb-spice mix, vegetables, tomato paste and water; bring to a boil. Break the spaghetti into thirds; add to hot mixture. Cover; simmer 20 minutes. Sprinkle servings with the grated Parmesan cheese. Makes 6 to 8 servings.
Put stew beef, salt, onion and pepper in large pot and boil. Prepare vegetables and put all together in pot and cook until vegetables are done.
Preheat the oven to 450°. Set aside, in separate bowls, 1/3 cup of salsa, 1/4 cup of chopped tomato and 3 tablespoons of the cheese. In a large bowl, combine the turkey, chilies, onion, the remaining salsa, tomato and cheese; stir until well mixed.
In 2 tablespoons oil cook onion until soft. Add soup, milk, salt and pepper and mix well. Add chicken and pimientos and heat through. Spoon over cooked rice or noodles. Enjoy!
Mix pudding, milk, spices, pumpkin and Cool Whip; let set for 4 hours. Top with Cool Whip that you have left over. Very good.
Slice vegetables by hand or with thickest blade on food processor. Process in batches and mix all vegetables together in a bowl.
Chop vegetables in water in blender. Drain thoroughly. Mix sugar, vinegar, celery seed, salt and mustard seed. Stir into vegetables and place in covered container in refrigerator and let stand overnight.
Cream butter and sugar. Add vanilla and water. Add flour a little at a time. Add 1 cup pecans. Form into small rolls (about 2-inches in size). Bake on ungreased cookie sheet at 300° for 20 minutes. Cool and roll in powdered sugar.
Melt 1/2 pound butter or oleo margarine with 1 cup peanut butter over low heat. Add 1 pound powdered sugar, 1 teaspoon vanilla and 2 tablespoons cocoa. Stir and press into a buttered dish and cool.
Cream butter and sugar. Blend in flour gradually. Dough will be stiff. Knead with hand until well blended. Put through cookie press. Bake on ungreased cookie sheets at 375° for 10 minutes.
Cream butter and honey together before adding the figs and the beaten egg yolks. Stir until smooth. Add flour and yogurt, alternating. Add nuts, raisins and cinnamon. Fold in egg whites. Pour into greased cake pan and bake at 350° for 90 minutes. Serve with honey.
Grease pie plate, 10 x 1 1/2-inch. Heat 1 cup of water with 1/2 to 2 teaspoons salt to boiling. Add broccoli, cover and cook until tender. Drain; mix broccoli, onion, green peppers and cheese in pie plate. Beat milk, Bisquick, eggs, salt and pepper. Pour into pie plate. Bake until golden brown at 350° or 325° about 35 to 40 minutes.
Fry bacon until crisp; drain and break into small pieces. Generously grease a 13 x 9-inch glass baking dish.	Arrange 6 bread slices in bottom of dish alternating bread types if desired. Sprinkle bacon pieces, cheese and onions over bread. Top with remaining 6 bread slices, alternating or matching bread types. Beat eggs in a large bowl.	Add milk and pepper. Pour mixture over sandwiches. Cover and refrigerate at least 3 hours or overnight. Uncover dish. Bake in preheated 325° oven for 50 to 55 minutes until puffed and golden brown and knife inserted near center comes out clean.
Over low heat, melt together white chocolate and margarine. Remove from heat and stir in brown sugar, eggs and vanilla. Mix well and set aside. Combine flour, baking powder and salt. Stir into chocolate mixture. Combine apricots, almonds and coconut. Mix well and pour half into chocolate mixture. Pour chocolate mixture into greased 9-inch square pan. Sprinkle remaining apricot mixture over top. Bake at 350° for 25 minutes or until golden brown. Cool and cut into squares. Absolutely wonderful.
Filling: Whip cream cheese until light and fluffy. Beat in peanut butter and sugar. Add milk, a little at a time. Blend thoroughly. Fold in Cool Whip by hand.
Heat milk to hot on low flame. Add farina. Stir now and then. Add sugar, stirring constantly, so it doesn't stick. Raise flame and keep stirring. Cook 15 to 20 minutes to thicken. When there is no milk separation, add 2 tablespoons melted butter and vanilla. Stir a couple of minutes and pour quickly into greased tray. Pour remaining butter over the But-La-Wa and let tray stand until entirely cooled.
Cook over medium heat 20 minutes. Add 3 cups hot chicken broth and pour into a 3-quart casserole. Bake covered at 325° for 1 1/2 hours.
In pan, cook raisins in water until water evaporates. Add applesauce, eggs, Equal and oil. Mix well. Blend in dry ingredients. Add vanilla. Pour into greased 9 x 9-inch baking pan. Bake at 350° for 25 minutes or until tests done. Serve with lite Cool Whip, if desired.
Melt margarine. Add flour. Mix well. Add pecans. Press into a 9 x 13-inch pan and bake 20 to 25 minutes at 350°. Cool.
Melt milk and marshmallows. Pour hot mixture over Jell-O. Stir until dissolved. Stir in cream cheese. Stir until cheese is dissolved. Add pineapple. Cool. Blend in whipped heavy cream and mayonnaise. Chill until firm.
Melt peanut butter, chocolate chips and butter. Mix in cereal. Pour powdered sugar into brown paper grocery sack. Dump cereal mixture into bag. Shake well. Pour on flat pan to dry.
Brown onion. Add beef; cook until browned and stir often to separate meat particles. Drain. Add soup, cheese and oregano. Simmer about 10 minutes. Serve on buns. Toasted buns are even better. Makes 8 servings.
Drain crabmeat (or crab substitute) and coarsely flake. Combine crab, uncooked macaroni, cheese, eggs, undiluted soup, milk and chives plus the olives, pimentos and mushrooms in a deep 1-quart casserole. Cover and refrigerate at least 8 hours, preferably overnight. Bake, covered, in a 350° oven for 1 hour. Sprinkle with paprika.
Place chicken and water in cooker. Add salt and oil. Cook chicken until done. Remove chicken from cooker. Add your noodles in remaining chicken broth. Cook noodles until done. Season to taste.
Chill all ingredients. Combine in a blender container. Process well until smooth. Serve in punch cups. Sprinkle with cinnamon or nutmeg; garnish with a mint leaf. Makes 6 servings, under 55 calories each.
Peel and core apples; slice thin. Mix next 6 ingredients and toss with apples. Use a homemade pie crust, or a boxed pie crust from the refrigerator case in the store (I use Pillsbury). Spread pie crust in large pie plate and put in half of apple mixture, compacting apples well. Dot with remaining butter. Top with other crust; slice vents in top. Press top crust over and under bottom; squeeze together and flute. Sprinkle small amount of milk on crust; spread around and sprinkle with small amount of sugar. Bake at 450° for 10 minutes, then at 350° for about 45 minutes or until done (test with fork).
Cream margarine and sugar until light and fluffy. Beat in syrup. Add eggs one at a time. Beat in flour gradually. Fold in nuts. Pour into greased 15 x 20 or 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Frost with Chocolate Chip Frosting.
Mix all together. Refrigerate overnight. Bake in a 9 x 13-inch pan or glass dish at 350° for 1 1/2 hours. Let stand 10 to 15 minutes before serving.
Slice potatoes with peelings left on to desired thickness. Put in microwave bowl and cover with water. Cook on High temperature until tender. Drain well. Cook bacon until crisp. Layer potatoes, sliced cheese and bacon pieces and small pats of butter. Keep layering until all potatoes are used. Heat in microwave on High until cheese and butter are melted.
Beat peanut butter, sugar and margarine until light. Add water, eggs and vanilla. Add flour, oatmeal and soda and mix well. Shape dough into 1 1/2-inch balls. Place on ungreased baking sheet and flatten with glass or fork and bake at 350° for 12 to 14 minutes.
In saucepan, melt peanut butter and butter. In a large bowl, combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture. Blend together with hands. Form into balls and chill until firm. Melt chocolate chips and 1 small birthday candle (wax) together. Dip peanut butter into coating and then place on wax paper lined baking sheet. Cool and serve.
Mix all together. Pour into milk jugs and freeze. Unthaw 30 minutes before serving to make slushy. Add food color for desired color.
Preheat oven to 400 degrees. In a 9 inch pie plate mix soup, vegetable and chicken. Mix milk, egg and baking mix together and pour over chicken mixture. Bake 30 minute or until golden. Serves 4.