HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet combine cream cheese, milk, butter and onion salt. Stir mixture over low heat until cheese melts. Add corn, heat through and serve. Garnish with parsley or a sprinkle of paprika.
Cream together cream cheese and powdered sugar. Add a little milk if necessary. Add Cool Whip and angel food cake. Spread in a 9 x 13-inch pan and top with strawberries mixed with glaze. Chill; cut in squares. Top with whipped topping.
Using electric mixer, whip the oil and sugar together for a minute. Add eggs and beat at high speed for 3 minutes. On low speed, mix in milk and vanilla. Add the dry ingredients and blend very gently until just mixed. Bake in a loaf pan at 350° for 1 hour.
Mix together ingredients, but do not knead. Roll out dough 1-inch thick. Cut into rounds; brush tops with buttermilk. Bake at 400° for 15 minutes.
Mix together Eagle Brand milk, coconut, nuts (optional), powdered sugar and melted butter. Roll in small balls. Freeze and dip in chocolate chip mixture, which is chocolate chips and paraffin melted in double boiler. It is best to dip in cool weather and to keep bonbons, cool immediately after dipping. Use toothpicks to dip candy.
Drain pineapple, reserving syrup. Combine the eggs, reserved syrup, sugar and lemon juice. Cook and stir over medium-low heat until mixture thickens. Add to cooked rice. Cover and chill for several hours. Whip cream; fold the chilled rice along with the apples, marshmallows and reserved crushed pineapple. Add coconut, nuts, cherries.
In a food processor, chop cabbage and carrots. Add mayonnaise or salad dressing and sugar to taste. Mix well. Makes real good coleslaw!
Bring vinegar, sugar and salt to a boil in a large pan. Add green beans, cover with water and bring beans to a boil. Boil 30 minutes. Put beans in jars, cover with hot liquid and seal.
Mix cake mix, egg and 2/3 cup butter and pat into a 9 x 13 inch pan and bake at 350° for 12 minutes. Then add marshmallows and bake for 1 to 2 minutes.
Mix strawberry Jell-O with 3/4 cup boiling water. Add pineapple and strawberries. Put 1/2 of mixture into freezer for 30 minutes. Add 8 ounces of sour cream to top of congealed mixture. Add remaining 1/2 of mixture on top. Congeal in refrigerator.
Chop apple and thinly slice celery. Halve the grapes. Peel and slice the kiwi. Mix all ingredients and chill for several hours.
Mix all ingredients. Pour into pie crust. Bake at 350 degrees for 30 minutes; turn oven to 250 degrees and bake 15 additional minutes. Pie is done when middle of pie does not move when shaken.
Prepare pudding according to directions. Stir in Cool Whip. Line bottom of 13 x 9-inch cake pan with one layer of graham crackers. Pour half of the pudding mixture over crackers. Place another layer of graham crackers and pour remaining pudding mixture on top. Place another layer of graham crackers on top.
Divide squash lengthwise in half and place face down on foil. Bake 1 hour or until done at 350°. Cool 15 minutes and scoop out shells. Put in baking dish. Add brown sugar and butter to warm squash. Bake at 350° for 1/2 hour.
Combine mustard and vinegar in bowl. Cover. Let sit overnight at room temperature. Mix together sugar and egg and mustard mixture and cook in double boiler until it thickens. Cool. Add 1 1/2 cups Hellmann's mayonnaise. Store in covered container in refrigerator. Serve with ham, pretzels, cheese, etc.
Preheat oven to 350°. In large saute pan, place butter and olive oil. Add green, yellow and red peppers, Vidalia onion and green onion tops. Saute slowly. Meanwhile, divide flounder fillets in 4 ramekin or au gratin dishes. Sprinkle with pepper and garlic salt to taste. When peppers and onions become almost soft, add mushrooms; continue to saute. Place flounder ramekins in preheated oven for 5 minutes. Remove flounder. Fold crabmeat into saute mix. Divide mix between 4 ramekins on top of flounder. Replace in oven another 7 minutes. Remove; sprinkle with Parmesan and small amount of butter. Place under broiler until slightly brown. Serves 4.
Cook noodles (may be lasagna noodles or regular noodles). Brown hamburger and drain. Add tomato soup and seasoning mix and simmer 10 minutes. Layer in 9 x 13-inch pan, hamburger, noodles, cheese, soup, etc.; finish with hamburger. Bake at 350° for 30 minutes.
Sift the flour and salt together; set aside. In a heavy saucepan, bring water and butter to a boil. Pour flour in all at once. Reduce heat to very low and stir quickly until a soft ball is formed and mixture comes away from sides of pan, forming a compact mass of dough. Remove from heat and cool slightly. Add 1 egg into dough and beat until smooth. Add second egg and beat hard until batter is light and fluffy. Drop by tablespoon onto greased cookie sheet if large puffs are desired or by teaspoon if smaller ones are desired. Bake in a 450° oven for 10 minutes; reduce heat to 350° and bake 20 to 25 additional minutes. Remove from oven; cool and slice in half. Cut open. (The puffs will be hollow.) Fill with vanilla or chocolate custard.
Combine brown sugar, salt, and cider. Tie spices in small piece of cheesecloth; add. Slowly bring to boiling; simmer, covered, 20 minutes. Remove spices. Serve hot. Float clove-studded orange slices atop. Serves 10.
Saute green onions in margarine. Add cooking wine and blend in	Cream Sauce. Add mushrooms and shrimp and blend in sour cream (or	sour cream and yogurt mixture). Add parsley and thyme. Serve over yellow rice. Serves 2 to 3.
Brown chicken in oil. Remove skin if desired. Remove chicken and lightly brown onion. Drain excess oil and replace chicken. Cover with water and cook in deep pot. Add carrots, celery, scallions, parsley, garlic powder and pepper. Add bouillon cubes and tomatoes. Cook for 3 hours on low. Remove chicken from bone; cut and place back in soup. Cook tortellini and add to soup.
Melt butter; add sugar, salt and water, then egg yolks. Mix well. Cook in double boiler until thick, stirring constantly. Add lemon juice and rind. Pour into baked shell.
Mash garlic with salt using a table fork. This works well in a large wooden bowl. Add olive oil; stir. Add hot sauce; stir. Add Lea & Perrins; stir. Add bitters; stir. Add lime and lemon; stir. Add vinegar; stir. Parboil broccoli just enough to keep from being tough. Put broccoli, artichoke hearts, chives and tomatoes into dressing and mix well. Let set for at least one hour.
Cut up chicken; salt and pepper. Put in greased baking dish and put in oven at 300° to 350°. Then add potatoes, carrots, onion and garlic. Mix golden onion soup mix in at least 1 cup of water in a pot, plus cream of celery or mushroom soup, plus 1/2 can of water. Heat, then pour over chicken and vegetables. Bake until done.
Mix cake mix as directed using 1/4 water and 1/2 pineapple juice as liquid. Bake in 3 layers.
Preheat oven to 400°. Grease and flour a 15 1/2 x 10 x 1-inch Teflon jelly roll pan.
Saute onions and celery in oleo. Mix other ingredients and bake about 1 hour in covered casserole. A little more liquid may be added near end of baking if rice seems dry. Bake at 300 to 325°.
Mix dry ingredients in large bowl. Add blueberries. Set aside. Mix liquid ingredients. Add liquid ingredients to dry ingredients and stir lightly. Fill paper-lined muffin tins 2/3 full. Bake in a 400° oven for 25 to 30 minutes. Makes 1 1/2 dozen muffins.
Beat cream cheese at medium speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place vanilla wafers in each paper-lined cup of a muffin pan. Spoon cream cheese mixture over wafers, filling cups full. Bake for 20 minutes in a 350° oven. Leave in pan and chill overnight. Add pie filling for topping, if desired.
Preheat oven to 350°. Mix all ingredients at once. Beat 3 minutes at medium speed. Pour into 10 inch bundt pan. Bake 60 to 70 minutes, until springy. Cool at least 15 minutes.
Mix dry ingredients. Add Crisco oil and stir well. Add eggs and mix. Add carrots and mix. Bake in two greased and floured 9-inch cake pans, about 25 minutes.
Blend all in the blender. Grease a 9-inch pie pan and pour ingredients into pie pan. Bake at 350° until a knife inserted near middle comes out clear.
Saute in 2 tablespoons of oil the hamburger, garlic and onion until well done. Add tomato sauce, enchilada sauce and soup. Simmer a short time. Tear tortillas into small pieces. Alternate a layer of meat sauce with tortillas in a 9 x 13-inch baking dish. Finish with meat and cheese on top. Cover with foil and bake at 350° for 25 minutes.
Combine milk and butter in a saucepan and scald. Pour into a large bowl and add sugar and salt, stirring to completely dissolve sugar. Let stand until lukewarm. Dissolve yeast in lukewarm water. Add yeast water and egg to milk mixture, stirring well. Add 1 1/2 cups flour, stirring by hand for 3 to 4 minutes or mixing for 2 minutes with an electric mixer on low speed (mixture will be somewhat smooth). Add 1/2 cup flour and stir in well. Continue adding flour, a little at a time, stirring well after each addition. When dough is just a little sticky, flour hands well and turn dough out onto a floured surface.
Mix all ingredients together; beat until stiff. Add, if desired, coconut, pineapple or berries.
Sift together the flour and sugar. Heat to boiling point the butter, cocoa and coca cola. Add to the flour and sugar mixture. Stir to blend and add buttermilk, soda, eggs, salt, and vanilla. Stir with a spoon until well blended. Spoon in marshmallows and pour into a greased and floured pan. Bake at 350° for 30-35 minutes. Batter will be thin, top with icing while hot.
Brown meat. Add other ingredients, except cheeses and cook, covered, for 10 minutes. Spread meat mixture on split muffins. Grate cheeses and sprinkle on top of meat. Bake at 425° for 10 minutes. This is very good for a teenage party. Yields 50.
Simmer first 4 ingredients in heavy pot for about 8 minutes. Stir occasionally. Add pepper. Serve warm with fresh vegetables: mushrooms, celery, cherry tomatoes, zucchini and crudites. Keep warm in a small fondue pot.
In medium bowl, blend cream cheese and 2 tablespoons margarine until smooth. Add next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal.
Cook milk, sugar, vinegar, 1 egg, mustard, butter, flour, salt and celery seed over low heat until thickened. Then add mayonnaise, chopped onion and hard-cooked eggs. Mix well and pour over cooked, diced potatoes. May also be used as a coleslaw dressing.
Drain fruit (save 1 1/2 cups pineapple juice). Cut peaches in 1/2-inch cubes. Combine fruit, maraschino cherries, marshmallows and ginger. Soften gelatin in cold water. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add orange and lemon juice, sugar and salt; stir to dissolve. Chill mixture.
Slice potatoes into wedges. Melt butter; mix with Mrs. Dash. Dip potatoes in mixture. Lay potatoes out on pan. Bake 1/2 hour at 350°. Turn potatoes over; bake an additional 20 minutes. Cover with cheese.
Mix oil, sugar, juice, vinegar, salt and pepper and pour over cauliflower and onions.
Line large casserole dish with wafers and layer of bananas. Mix softened cream cheese real good with sugar and add to prepared Dream Whip; go by directions on package. Layer on top of bananas. Put in refrigerator for 1 hour. Pour blueberry pie filling on top. Can also be used with cherries or fresh strawberries.
Measure all ingredients accurately into bread machine in order given. Select cycle. When done, remove baked bread from pan and cool. Makes 1 large loaf.
Mix until evenly moist. Press into a 9 x 13-inch baking pan. Bake at 350° for 5 minutes, then at 325° for 5 minutes. Cool.
Cook chicken until done; tear off bone. Mix chicken, onion, celery, mayonnaise, chicken broth and 2 eggs; pour into pan to bake. Add Stove Top seasoned bread crumbs over mixture, then sprinkle season packet over bread crumbs. Grate enough cheese to cover casserole. Pour 1/2 cup milk over casserole and bake 1 hour at 350°.
Brown meat and drain. Add consomme, catsup, mushrooms and garlic. Cover and simmer 15 minutes. Add flour and stir well. Reduce heat; add sour cream. Serve over rice or noodles.
Brown the chicken in the oil until cooked, about 5 minutes. Add the broth, wine, broccoli and soup and bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese. Makes 4 servings.
Scald milk, pour over oats, sugar, shortening, raisins and salt; stir until dissolved and lukewarm. Soften yeast in lukewarm water, add to milk mixture, beat egg and add, then gradually add the flour and mix to a soft dough. Knead lightly on floured board for 10 minutes or until smooth and satiny. Shape into ball and place in greased bowl. Cover and let rise in warm place until double in bulk. Punch down on lightly floured board, divide dough, cover and let rise for 10 minutes. Roll each portion into long rectangle. Mix 1/2 cup of sugar and 2 tablespoons of cinnamon, sprinkle over dough. Roll up crosswise to form loaves with edges of dough underneath, place in greased 9 x 5 x 2 1/2-inch pans. Brush top with melted butter. Cover and let rise in warm place until double in bulk, about 1 hour. Bake in moderate oven (350°) 40 or 50 minutes. Makes 2 loaves.
Mix cream cheese and peanut butter. Add sugar and milk; mix well. Spoon mixture into crust and chill. Spread with preserves and top with whipped topping.
Mix the box of oats with the glitter. Sprinkle on sidewalk and front door steps. The smell of the oats as well as the reflection of the glitter in the moon will make sure the reindeer stop at your house.
In large bowl thoroughly mix all three ingredients. Pour into ovensafe baking dish and bake at 350° until golden brown. Serve with ice cream to cut sweetness.
Grease a large heavy casserole. Layer in this order: onions, potatoes, ground chuck, kidney beans, rice and celery.
Leave the stems on figs. Place into a 6-quart pot with sugar and cloves. Let stand overnight. The next morning, pick up the pot and with a clockwise or counter clockwise movement, get the sugar to dissolve. At this point do not stir with a spoon. Place over low heat until sugar is dissolved. Bring to a slow boil and boil for 30 minutes. Stir every 5 minutes. Do this for 3 days, letting the figs stand in syrup between boilings. At the end of the three boilings, pour into a sieve to drain. Place figs on waxed paper on a cookie sheet. Turn figs daily for 3 to 4 days. Store in small, tightly covered containers with waxed paper between each layer. Refrigerate or freeze to keep from molding.
Cream together butter and sugar; add the vanilla, eggs and sour cream. Mix well. Sift into the flour, baking powder and baking soda; mix well. Mix the 2 mixtures together. Spoon half batter into a greased tube pan. Sprinkle sugar and cinnamon over batter. Spoon in the remaining batter and sprinkle with more sugar and cinnamon. Bake at 350° for 45 to 50 minutes. Cool for 1/2 hour before removing from pan.
Cut steak into 6 serving pieces. Combine flour, salt and pepper. Dredge meat. Pound into both sides. Brown meat in the oil in large frying pan. Dissolve instant beef bouillon in hot water. Pour over meat. Cover tightly. Cook slowly for 1 1/2 hours. Melt butter in large pan. Add rice, carrots, celery, green onions and thyme leaves. Cook slowly for 5 minutes, stirring constantly. Remove 1/2 cup liquid from meat, adding enough water to make 1 1/2 cups. Stir into rice mixture. Cover tightly. Cook 15 minutes (or until tender). Place around steak on meat platter. May make gravy using juice from steak.
Divide crescent rolls into 4 squares. Lay on wax paper in the refrigerator.
Cover sauce top well with onion powder. Half cover sauce top with garlic powder. Pour in some white cooking wine.
Beat butter in bowl until light and fluffy. Beat in sugar. Beat in eggs and vanilla. Slowly beat in flour, baking powder and salt until well blended. Divide in 4 equal parts. Flatten into disks. Refrigerate overnight.
Melt butter in non-stick pan. Add flour, salt and pepper. Stir until smooth and bubbly. Stir in milk. Add thinly sliced hot dogs. Mix in partially-cooked potatoes, diced. Add 1/2 teaspoon Worcestershire sauce and grated cheese.
Sift together flour, soda and salt. Mix together sugar, unbeaten eggs, buttermilk, sour cream, nutmeg and vanilla. Stir until light. Combine flour and egg mixtures (may need more flour; dough needs to be stiff enough to roll out). Roll 3/8-inch thick; cut with floured donut cutter. Fry in deep fat (salad oil, shortening or lard) at 375° until golden brown. Turn once. Drain on paper. While warm, roll in 1/2 cup granulated sugar.
Dissolve jello in 1 cup hot water. Add fruit and juice. Chill until set. Fold in whipped cream, mayonnaise, marshmallows and nuts. Chill. Top with grated cheese.
Mix ingredients together. Heat shortening until sizzling. Drop by teaspoons into hot shortening in skillet. Fry until browned. Serve hot.
Cook rice. Drain well at least 1 hour. Mix grated cheese, pepper and egg yolks with rice until sticky. Set aside. Cube Mozzarella. Make a rice patty, place Mozzarella cube in center and place another rice patty on top. Shape into a ball. Beat egg whites. Roll ball first in egg whites then in bread crumbs. Set balls for 2 hours. Fry in very hot oil. Drain and serve hot.
Remove crusts from bread. Then, using a glass, cut 12 bread rounds, saving remaining scraps of bread. In a 9 x 13-inch pan, fill bottom of pan with scraps of bread. Add a layer of sliced American cheese. Add all of broccoli (barely cooked) and your cubed ham. Put bread rounds on top of ham.
Mash your bananas up real good with fork. Pour in bowl and then add rest of ingredients. Put in loaf pan, greased and floured, then bake at 350° for 40 to 45 minutes. You can add pecans if wished.
Preheat oven to 450°. Drain and chop broccoli. Layer one-half of the broccoli, ham and cheese in pastry shell. Repeat. Sprinkle onion over top and set aside. Gradually stir milk into eggs; add seasonings. Pour into pastry shell. Bake for 10 minutes. Reduce heat to 325°. Continue to bake for an additional 30 to 35 minutes. Remove from oven; let stand a few minutes before serving. Yields 4 to 6 servings.
Mix first 4 ingredients with mayonnaise. Salt and pepper to taste. Add chopped chicken. Mix well. Roll biscuits thin. Fill with chicken mixture. Fold over like tarts. Make all 10 before putting into broth. Mix broth and soup; bring to boil. Put all pies in at once. Let broth cover them and boil 5 minutes. Take up with spatula and cover with gravy. Makes 10.
Mix all. Serve with fresh raw carrots, celery, radishes, cauliflower, etc. Yields 2 cups, serves 15.
Mix ingredients. Fold in Cool Whip. Put in crust. Chill. Serve with melted chocolate on top.
Saute onion and garlic; add chili powder and cumin plus beans, chilies and tomato sauce. Simmer. Remove from heat and mix in 1 cup of tortilla chips and 1 cup grated cheese. Pour into a lightly buttered 9 x 9-inch baking dish. Cover and bake at 375° for 30 minutes. Remove from oven and spread remaining tortilla chips around outer edge of baking dish. Place sour cream in the center and sprinkle with remaining grated cheese. Bake 2 to 3 minutes to melt cheese.
Preheat oven to 350°. Grease round casserole dish. Mix all ingredients, except 2 tablespoons onions. Beat for 30 seconds. Spread into casserole dish. Sprinkle onions on top and press into dough. Bake for about an hour. Cool upside down.
Brown sausage; drain fat. Place layer of noodles in 2 quart casserole dish. Cover with half raw kraut and half of the sausage patties. Repeat. Add 2 cups water and bake at 350° for 1 hour. Remove cover 10 minutes before serving.
Melt butter and mix with graham cracker crumbs. Pat in bottom of 13 x 9-inch pan. Add ingredients by layers. Save 1/2 cup chocolate chips for the top. Pour Eagle Brand over all. Bake at 350° for 30 minutes or so. Cut into squares.
Mash potatoes and add relish, mustard and mayonnaise. Place potato mixture in greased casserole dish.	Cut hot dogs in two, then split down the middle. Arrange upright around edges of potato mixture. Bake at 350° for 20 minutes.
Combine beaten eggs with milk. Sprinkle cheese over uncooked pie shell. Cook broccoli until tender; drain. Layer 1/2 of broccoli, 1/2 of ham and 1/2 of egg mixture. Layer the remaining half of ingredients. Top with remaining cheese. Bake at 350° for 45 minutes.
Butter a 13 x 9 x 2-inch pan. Arrange bread slices in one layer in bottom of pan. In a large bowl, beat eggs with remaining ingredients except butter. When mixed thoroughly, pour over bread in pan. Cover and refrigerate 4 to 36 hours. Dot with the butter. Bake uncovered at 350° for 45 to 50 minutes until bread is puffy and slightly browned. Let stand 5 minutes before serving. Serves 8.
Brown ground beef and drain. Mix together with stuffing mix, egg, ketchup, onion, salt and pepper. Arrange peppers in baking dish. Stuff with beef mixture. Pour 1 pint tomato juice over peppers. Place in oven and bake at 350° for 20 to 25 minutes. Just before serving, place slices of American cheese on top. Melt cheese. Serve immediately.
Cook first three ingredients together until it becomes a hard boil stage. Then add butter and soda. Pour over popped corn and shape into popcorn balls.
Spread pecans in a baking pan. Dot margarine slices over pecans. Sprinkle with Lawry's seasoned salt. Place in a 350° oven and bake for 15 to 20 minutes. Watch carefully to prevent burning. Stir several times to mix.
Combine first 3 ingredients in a heavy 3-quart saucepan; cook over low heat until sugar dissolves, stirring constantly. Continue to cook over medium heat about 10 minutes or until it reaches soft ball stage (234°). Add cinnamon candies. Continue cooking and stirring constantly until it reaches hard crack stage (300°). Remove from heat; stir in butter or margarine. Quickly pour into buttered 9 x 13 x 2-inch pan; cool. Break into small pieces. Makes 1 1/2 pounds.
Cook spinach with water just until thawed and completely separated. Drain and discard water. Add margarine. Stir until melted, over medium heat. Mix flour into sour cream. Add to spinach and stir well, until bubbly. Simmer 3 to 5 minutes. Season and serve. Yields 4 servings.
Place vanilla wafers, butter and white sugar in 9 x 13-inch pan. Bake 8 to 10 minutes. Spread cream cheese, confectioners sugar and 1/2 to 3/4 cup Cool Whip on top of wafer mixture. Add pie filling, then spread 8 ounces Cool Whip on top. Sprinkle with nuts.
Cook spaghetti in salted water; drain. Combine ingredients. Bake at 300° for 30 minutes or until mixture doesn't jiggle. Don't brown the top as it makes the cheese tough.
Preheat oven to 350°. Mix sugar and flour. Add eggs which have been beaten slightly. Add cooled, melted butter. Mix well. Add pecans, chocolate chips and vanilla. Pour into unbaked pie shell. Bake 45 minutes and top with Cool Whip or vanilla ice cream drizzled in chocolate.
Cream together oleo, eggs, salt and sugar. Sift flour and baking powder together and add to creamed mixture, alternately with milk. Add vanilla. Stir in blueberries.
Cream shortening and sugar until light. Beat in peanut butter, egg and milk. Sift together flour, salt and soda. Stir into creamed mixture. Place dough on lightly floured waxed paper. Roll in 15 x 8 x 1/4-inch rectangle. Melt chocolate bits over hot water. Cool slightly; spread over dough. Roll like jelly roll, lifting waxed paper slightly with each turn. Chill 1/2 hour. Slice cookies 1/4-inch thick. Bake at 375° on ungreased sheet for 8 to 10 minutes. Makes 4 dozen cookies.
Very sticky dough. Put in refrigerator overnight or freezer about 1 hour. Pat out dough and cut desired size. Bake at 300° until done.
Cook ground chuck, onion and green pepper until done. Add spaghetti, sugar and cubed cheese. Cook until cheese melts. This works well to put in crock-pot.
Mix vegetables and rice into soup and water. Add meat. Place in lightly greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes to 1 hour. In last 5 to 10 minutes, sprinkle your favorite cheese on top. Let stand a few minutes before serving.