HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish. Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup. Dribble 1 stick melted margarine over cake mix. Bake at 350° for 1 hour. Serve with Cool Whip. Serves 12 to 15. Good dessert for a crowd. Several people can each make dessert and they will all be the same.
Place chicken livers in boiling water for 1 minute; cut in chunks and marinate in 1 tablespoon soy sauce for 15 minutes. Chop chestnuts into thirds. Wrap one slice of bacon around chestnut and chunk of liver; secure with toothpick. Bake on rack in 325° oven for about 10 minutes. These can be frozen after preparation and used at a later date.
Beat cream cheese and sugar until light and fluffy. Add peanut butter and milk, beating until smooth and creamy.
Mix all together and bake at 350° for 1 1/2 hours. Stir about every 1/2 hour.
Cream shortening and sugar. Add egg and mix well. Sift dry ingredients together. Add creamed mixture. Stir in diced apples, nuts and vanilla. Pour in greased 8 x 8-inch pan and bake 40 to 45 minutes.
Mix thoroughly. Bake at 350° for 1 1/4 to 1 1/2 hours, in glass bread pan coated with cooking spray.
Combine all ingredients and mix. Let stand overnight. Before serving, mix again. (If you don't like garlic you can omit.)
Crush the package of Oreo cookies into crumbs. Melt stick of butter and mix in crumbs. Put aside 1 cup of this mixture. Take rest and pat into 9 x 13-inch pan. Take slightly melted ice cream and spread over crumbs. Drizzle Hershey's syrup over ice cream. Take Cool Whip and spread over ice cream. Drizzle more Hershey's syrup on Cool Whip. Put the nuts on next, then remaining Oreo crumbs. Put in freezer.
Mix tomato sauce, salami, cheese and spices together. Spread on open-faced muffins. Sprinkle with grated Parmesan cheese and bake 12 to 14 minutes at 400°. After baking, put under broiler to brown the tops. Serves 6.
In small saucepan, mix sugar with cornstarch. Blend in 1 cup water and the vinegar. Cook, stirring until boiling and thickened. Transfer to small bowl; cover. Refrigerate until chilled. In large bowl, toss remaining ingredients with prepared dressing. Makes 4 servings.
In bowl, mix together flour, cream cheese and 1/4 pound butter. Roll into 24 small balls (quarter size). Press into 2-inch cupcake tins. Sprinkle nuts lightly on bottom of dough. Mix together filling of light brown sugar, egg, vanilla and 1 tablespoon butter. Add 1 teaspoon of filling to cupcake tins. Sprinkle nuts on top of cakes. Bake for 15 minutes at 350°. Turn oven down to 250° and bake 10 minutes more. Cool and sprinkle with powdered sugar. Remove cakes from pan immediately and cool on wire rack. Yield: 24 cookies.
Mix all ingredients and put in a buttered 8 x 8-inch pan or 10-inch pie plate. Bake at 350° for 45 minutes until golden brown around the edges.
Preheat oven to 425°. Dip chicken into 1/2 cup buttermilk. Then roll chicken in mixture of flour, salt and pepper. Melt margarine in 9 x 13-inch pan and place chicken in pan, breast down. Bake 30 minutes, uncovered. Turn chicken and bake 15 minutes more. Turn chicken once more and pour mixture of mushroom soup and 1 cup buttermilk over chicken. Bake 15 minutes more. Remove chicken to platter and garnish with parsley. Serve with gravy left in pan. Serves 4 to 6.
Mix together the margarine, sugar, salt, egg, cinnamon and apples. Let stand 15 minutes. Add rest of ingredients to the mixture. Pour into an 8-inch square greased and floured pan. Bake at 350° for 30 to 35 minutes.
Combine Oreo cookies and oleo; press in 9 x 13-inch pan. Freeze. Soften ice cream. Spread on cookie mixture and freeze. Combine evaporated milk, chocolate and sugar; bring to a boil, stirring constantly. Cook until mixture thickens. Cool. Spread on top of ice cream and freeze. Top with Cool Whip. Keep frozen.
Pour boiling water over Bran Buds and let cool. Cream shortening and sugar, then add eggs, one at a time. Sift together the flour, soda and salt. Add these dry ingredients alternately with the buttermilk. Add cooled Bran Buds and fold in bran flakes and raisins. Bake 15 minutes at 375°. Makes 6 dozen. The batter keeps 2 weeks in refrigerator.
Mix all ingredients in a pretty glass dish or large bowl. Microwave 6 to 7 minutes, stirring several times. Serve hot or with cold, sliced roast, Polish sausage or barbecue.
Put popped popcorn aside in a large bowl. In a mixing pan; melt margarine and marshmallows. Remove from heat and add baking soda and salt. Pour over popcorn. Add peanuts and M&M's; mix carefully. Grease (2) 9 X 13 pans, or 2 angel food cake pans. Pack into the pans and let cool completely. Remove from pans and cut as you would cake. Note: Be careful when adding M&M's. If mixture is to hot they will melt and break.
Brown onion and beef together; drain.	Add sour cream, bouillon cubes, mushrooms, mushroom soup and ketchup and simmer for 30 minutes to 1 hour. Cook egg noodles. Drain and serve stroganoff over noodles. Serves 6.
Rinse apricots and cover with water in a saucepan. Simmer 10 minutes. Drain and cool. Mix flour, sugar and margarine until crumbly. Press into ungreased 9-inch pan. Bake at 350° for 20 minutes.
Melt 1 tablespoon butter in nonstick skillet. Add trout fillets side by side. Add just enough milk and water to come halfway up trout. Sprinkle with salt and pepper. Add bay leaves. Cover and heat to boiling. Reduce heat and cook for 15 minutes. Remove from heat. Reserve liquid. Discard bay leaves. Place trout on bed of hot angel hair pasta. In medium skillet, melt 1/2 cup butter and saut mushrooms and garlic for 5 minutes. Add green onions and cook for additional 5 minutes. Add shrimp and lobster; heat thoroughly, stirring constantly. Sprinkle with flour and cook for 2 minutes. Gradually add remaining milk, cream and reduced poaching liquid and simmer 10 minutes. Season with salt and pepper. Pour sauce around edges of fish and sprinkle with Parmesan cheese and paprika. Serve hot.
Layer chicken in bottom of casserole dish. Pour mixed veggies over chicken. Spread soup over veggies. Mix Bisquick and milk until lumps are gone. Pour over the soup and bake in a 400° oven until top is done.
Cook bacon until just about crisp; drain. Combine bacon with beans, tomato sauce, onion, ketchup, brown sugar, mustard, salt, pepper and hot pepper sauce. Bake beans, uncovered, in 2-quart casserole in slow oven (300°) for 3 to 5 hours. Makes 6 servings.
Cook pasta; drain. Steam vegetables until crunchy. Saute slightly broccoli, cauliflower, carrots, green beans and mushrooms. Mix zucchini, black olives and red onion with creamy Italian dressing. Salt to taste. Let set overnight.
Put skim milk and diet margarine in pan until melted. Add cocoa supplement and cook over low heat, approximately 1 minute, until thick. Then remove from heat and add chocolate pudding food product. Stir in cinnamon, vanilla extract and oatmeal food products.
Stir together ingredients. Knead together until it forms a medium-stiff, smooth dough.
Mix peanut butter, sugar, pecans and butter or margarine together. Boil into small balls. Melt chocolate chips and paraffin in double boiler. Dip balls into the mixture, leaving tops exposed to look like buckeyes. Place on wax paper to cool.
Mix all ingredients except cabbage. Cook cabbage whole, cutting off leaves as they turn color. Place handful of meat mixture in cabbage leaf and roll; place in steamer and cook on stove about 1 1/2 hours or until it is done.
Cover fish fillets with a mixture of mustard and fat-free Miracle Whip. Sprinkle Parmesan cheese over fish. Bake at 350° until fish flakes. Season to taste.
Cream butter and sugar together until light and fluffy. Beat in egg yolks and sour cream (in which baking soda has been dissolved). Add enough flour to make the dough just stiff enough to roll out. Roll dough out thin on lightly floured board. Cut with cookie cutters. Decorate if you wish. Bake at 375° for 10 to 12 minutes.
Brown hamburger meat in a skillet. Heat 3 cans of soup in another pan. In another pan, boil egg noodles until tender.
Tear bread in small pieces and put in large bowl. Add milk and egg. Add meat and seasonings; mix thoroughly. Form lightly into loaf and place in shallow baking pan or loaf pan. Bake 1 hour at 350°.
Combine all but nuts and parsley. Shape into ball and roll in nuts and parsley. Chill again.
Mix sugar, cornstarch, nutmeg, cinnamon, allspice and apples. Place in casserole dish. Sprinkle 2 teaspoons of melted butter on top. Bake in a 350° oven. Cover for 1/2 hour; remove cover and brown.
Combine vinegar, sugar and salt. Bring to a boil. Set aside to cool. Chop onions, peppers and cabbage. Pour mixture over cabbage and stir well. Put in meal size containers and freeze. Set out 30 minutes before serving.
Beat cream cheese at medium speed with an electric mixer until smooth; add butter and remaining ingredients, mixing until blended. Spoon into airtight containers. Store in refrigerator up to 1 week before using. Yield: 3 1/2 cups.
Clean squid thoroughly and cut into small pieces. Mix oregano, basil and flour. Roll squid in mixture. Heat olive oil and add garlic. Brown garlic and add the squid. Saute for 10 minutes. Serve hot. Serves 6 to 8.
Drain broccoli real good (don't cook). Mix all ingredients together. Add eggs last. Serve cold.
Cover bottom of pie crusts with nuts and bake until done. Mix sugar, cream cheese and Cool Whip. Add vanilla and pour into pie crusts. Cover with pie filling.
Cook onions, peppers, garlic and hamburger together, drain. Add whole tomatoes (cut with spoon) and liquid. Add stewed tomatoes, cumin, sugar and bouillon cubes. Let simmer so it gets thick, almost 1 hour. Add chili powder and beans (do not drain). Heat thoroughly.
Mix all ingredients together the night before and refrigerate. Cook in oblong pan. (Can use ham instead of sausage. Also can substitute 1/2 cup sour cream instead of 1/2 cup milk.) Bake at 325° for 45 minutes.
Combine all ingredients in large bowl and mix until mixture sticks together. Press into a flat, buttered pan. Cut into squares. Wrap in plastic wrap or wax paper for storing.
Mix all ingredients and bake about 40 - 45 min. in 350°F oven. Makes 2 loaves.
Cream cooking oil and sugar. Blend in bananas, eggs and vanilla. Add flour, salt, and baking soda alternating with buttermilk--stirring in each addition. Lightly flour nuts and add to mixture. Mix well. Pour into greased and floured loaf pan. Bake 325 for 1 hours.
Cook spaghetti for 7 minutes. Drain and rinse. In skillet, melt butter and saute onions. Add liquid from mushrooms and stir in chicken soup, evaporated milk, mushrooms, marjoram, pimento, meat and cheese. Put spaghetti in greased oblong casserole dish and pour sauce over top. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 45 minutes.
Brown noodles in oil. Add hamburger and cook until gray. Drain. Add the remaining ingredients and cook 20 minutes at 350 degrees. Cut up cheese and melt on top.
Brown beef and onion in pan. Drain. Add tomato sauce, chili and corn. Stir until mixed. Pour into casserole dish and top with cornbread batter. Cover with Cheddar cheese. Bake in a 350° oven until cornbread is brown and done.
Mix jello with hot water until dissolved. Add pineapple, blueberries and 1/4 cup nuts. Mix well. Chill until set. Mix cream cheese with sour cream and sugar. Spread on top of chilled jello mixture. Sprinkle 1/2 cup nuts on top.
Mix all ingredients in bowl, except buttermilk. Mix well. Add buttermilk and beat 15 minutes. Do not underbeat. Bake 1 hour at 350°.
Combine the first 5 ingredients in a small bowl; mix well. Beat in eggs, one at a time. Add evaporated milk; mix well. Stir in pecan halves and vanilla. Mix well. Pour into an unbaked 9-inch pie shell. Bake in preheated 400° oven for 10 minutes. Reduce heat to 350°. Bake additional 35 to 40 minutes, or until filling is puffed in center or is well browned. Cool before serving.
Mix the butter, peanut butter, xxx sugar and vanilla. In a pan, melt over hot water the chocolate chips and paraffin. Roll the peanut butter mixture into walnut size balls. Stick toothpick into each. Dip into chocolate mixture. Allow to harden. Remove pick.
Mix beans, sugar, mustard and ketchup together. Put in crock-pot. Cook hamburger and onion together. Mix with bean mixture and cook about 1 hour.
Beat eggs; add oil and strawberries. Mix with sifted dry ingredients. This makes 2 regular loaves. Grease and flour loaf pans and bake 1 hour and 15 minutes at 350°. You can make 1 loaf by dividing ingredients and mixing as instructed.
Shell hard-boiled eggs. Dice, throwing away yolks. Drain tuna. Add all ingredients in a bowl and mix well. Serve on bed of lettuce, crackers or bread.
Mix first 5 ingredients in large bowl. Stir together the oil, vinegar and Parmesan cheese. Pour over salad and let stand 1 hour before serving. "Pasta House" is a popular restaurant in the St. Louis area.
Fry bacon alone; drain. Fry hamburger patty. Place lettuce, tomato, onion, catsup, mustard, bacon, ham, cheese and burger on very large bun. Enjoy.
Cook the chicken wings in water with the chopped onion and celery salt until done. Remove chicken from pot. Bone and skin wings and put meat back in pot. Add rice, oregano and cream of chicken soup. Mix well and heat until rice is done.
Grind or chop very fine first 5 ingredients. Simmer them in clam juice and butter until tender, about 5 minutes. Mix well with thyme, pepper, mustard, bread crumbs. Grease clam shells and fill with mixture. Sprinkle with paprika. Bake at 350° for 25 - 30 minutes.
Spoon cherry pie filling into buttered 9 x 13-inch pan. Spread pineapple over top. Sprinkle cake mix over fruit. Pour melted butter over all. Sprinkle with coconut and nuts. Bake at 325° for 1 hour. Serve with whipped cream.
Combine butter, evaporated milk, sugar and salt in pan over medium heat, stirring occasionally. Bring to a full boil. Cook 4 or 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, vanilla and nuts. Stir non-stop for 1 minute (until marshmallows melt and blend). Pour into 8-inch square buttered pan. Cool. Cut into squares.
Place in saucepan sugar, margarine and syrup. Mix well and boil for 1 minute.	Pour over 2 gallons plain popped corn. Toss and mix well. Bake at 250° for 1 hour, stirring every 15 minutes. Add desired amount of peanuts if you want, during last 30 minutes of baking.
Layer ingredients in the order given in pie plate or quiche dish. Add remaining 1/2 can picante sauce or salsa. Cover all with grated sharp Cheddar cheese. Spread each layer gently and evenly. Make at least 4 hours before serving. Serve with plain round Doritos.
Brown sausage over medium heat, stirring until it crumbles and is no longer pink. Drain and put in a large Dutch oven. Add potatoes and next 3 ingredients to sausage; bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soups and milk. Cook, stirring often, until thoroughly heated. Garnish, if desired.
Melt butter in electric skillet. Add onion and celery; cook until clear. Arrange chicken in layer over onion and celery. Add uncooked spaghetti. Mix salt, pepper, cream of chicken soup and chicken broth; pour over spaghetti, being careful to moisten all of spaghetti. Add water, if needed, to cover spaghetti. Place mushrooms on top. Sprinkle with Parmesan cheese. Cover and cook at 325° until steam escapes. Turn immediately to simmer; stir occasionally. Cook for 30 minutes.
Place all diced vegetables, onion and garlic, in a 8-quart pot. Cover with water and tomato sauce. Bring to a slow boil and while simmering, cook Ramen noodles by package directions, and add to the pot, along with beef bouillon cubes. Season with Mrs. Dash and pepper. Slow boil for 1 hour.
Squeeze out excess water from thawed spinach. Mix with other ingredients. Hollow out bread to make a serving bowl. Cut bread that has been hollowed out into squares. Place spinach mixture into bread bowl. Use bread squares as dippers along with raw broccoli and cauliflower.
With a knife, spread softened cream cheese over pickles, covering well, then wrap a piece of chipped beef around pickles and cut into slices. Stick a toothpick in each slice for an easy appetizer dish.
Prepare pudding as directed on package. Let cool. Put cake mix in bowl (and eggs and oil if needed). Add pudding. Mix until well blended. Bake in greased and floured 13 x 9 x 2-inch pan. Sprinkle cake with morsels and nuts. Bake at 350° for 35 to 40 minutes.
Heat oil in skillet. Add onion and beef and saute until beef browns. Add tomato sauce, water, salt, parsley, basil and pepper; blend well and bring to boiling. Break spaghetti in half and sprinkle into boiling sauce a little at a time, stirring to keep it separated. Cover tightly. Simmer 20 to 25 minutes or until just tender, stirring occasionally. Sprinkle with grated Parmesan cheese. Serves 3 to 4.
Mix sugar and vegetable oil; beat at high speed. Add eggs, one at a time, beating for 1 minute after each addition. Sift together dry ingredients. Add vanilla flavoring and dry ingredients; mix. Dredge nuts and dates in a small amount of flour. Add to batter. Add apples. Do not add any liquids. This is a very stiff batter. Pour in Bundt pan that has been lined with wax paper. Bake at 325° for 1 hour and 15 minutes.
Blend the first 7 ingredients in a blender until smooth. Add 2 1/2 cups more sugar, vinegar and oil; blend again.
Bake cake according to directions on box. Punch holes in cake and pour syrup and milk into holes. Top with Cool Whip.
Combine crumbs, butter and powdered sugar until well blended. Press into bottom of spring-form pan. Chill for 30 minutes. Combine cream cheese, eggs, sugar, crushed pineapple and cinnamon. Beat until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Cool for 1 hour. Mix sour cream, sugar and vanilla. Spread over cheesecake. Bake at 375° for 5 minutes. Chill several hours.
Preheat oven to 350°F. Spray bottom only of 9 x 5 x 3 inch loaf pan with nonstick cooking spray.
Mix all ingredients together. Pour in unbaked pie shell. Makes 2 thin pie shells or 1 deep dish. Bake at 350° for 35 minutes.
Sift together flour, baking powder, salt and sugar; with a pastry blender, thoroughly cut in shortening. Add eggs, milk and mandarin peel, mix to make a soft dough. Turn out on floured surface and divide in half. Pat half into bottom of greased 8-inch cake pan. Press dough about 1/2-inch up sides of pan. Spread dough with marmalade. Cover with remaining half of dough. With a floured knife, cut through dough, dividing into 6 wedges. Bake 20 to 25 minutes in a 425° oven. Serves 6.
Heat oven to 400°. Lightly grease a square baking dish, 8 x 8 x 2-inch or pie plate, 9 x 1 1/4-inch. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingredients together with mixer until smooth. Pour evenly in dish. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Makes 6 servings.
Use 1 cup flour to dredge the dates, orange slices, coconut and pecans. Set aside. Cream oleo and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add soda to buttermilk and add alternately with dry ingredients until well blended. When well mixed, add the dredged fruits and nuts and fold in gently. Pour into a tube pan that has been greased and floured. Bake at 250° for 2 to 2 1/2 hours. A very rich cake.
If you don't have as much leftover meat as you would like, brown ground meat and onions, drain and return to pan. Add all ingredients with cooked macaroni. Add spices and salt and pepper to taste.
Grease and lightly dust a 10-inch fluted tube pan or an 11-cup ring mold with cornmeal.
Preheat oven to 350°. Stir in all ingredients in a Dutch oven baking dish. Cook for 40 minutes or until top browns.
Stir ube powder into milk in a saucepan. Mix until smooth. Add condensed milk and cook, stirring, over low-moderate heat, until mixture thickens (about 15 minutes). Gradually stir 1/4 cup of hot ube mixture into beaten egg yolks, then gradually return to simmering pot with the rest of mixture. Add butter and continuing cooking, stirring constantly, for about 10 minutes more. Place on well oiled or buttered 3-cup mold. Chill until ready to serve. Unmold on a platter just before serving.
In large bowl, combine all ingredients except powdered sugar. Pour into a 13 x 9-inch pan (greased and floured). Bake at 350° until done (40 minutes). Let cool and sprinkle top with powdered sugar.
Stir together flour, baking powder and salt. Beat butter and shortening for 30 seconds; add sugar and beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill at least 3 hours (overnight is best).
Cut tomatoes in half and place in a shallow baking pan. Melt margarine and add onion, parsley, salt, pepper, cheese and bread crumbs. Spread mixture on top of tomato halves and bake at 400° for 15 minutes or until brown.
Mix cream cheese, sugar and eggs until smooth. Place 1 vanilla wafer in bottom of cupcake cup. Place heaping tablespoonfuls of cheese mixture into each cup. Bake at 350° for 10 to 12 minutes. Cool. Top with pie filling (cherry or blueberry). Graham cracker pie crust may be substituted for vanilla wafer cupcakes.
Cook ground meat and mushrooms; drain on paper towel. Return to skillet and add tomato sauce. In a bowl, combine cottage cheese, egg, Parmesan cheese, parsley, oregano, garlic powder, salt and pepper. Lightly oil a 9 x 13-inch baking dish. Arrange ingredients in layers as follows: noodles, meat sauce, cheese mixture and Mozzarella cheese. Bake in a 350° oven for 30 to 45 minutes. Makes 8 servings. One-thousand calorie recipe.
Mix first 3 ingredients well. Add next 3 ingredients and cook until thick. Cool completely. Stir in whipped cream.
Combine all the ingredients, except the mushroom soup. Shape the mixture into balls the size of large walnut. Brown well in skillet. Pour off any excess grease and add the soup. Simmer for 45 minutes (the soup may be diluted with milk if a thinner gravy is desired). Serves 4 to 6 people.
Preheat oven to 350°. Grease a 12-inch pizza pan. In medium bowl, beat butter, brown sugar, egg and vanilla until light and fluffy. Add flour, salt, baking powder, baking soda and oats. Beat until blended. Stir in plain coconut and chocolate chips (reserve some chips for topping). Spread dough evenly into greased pizza pan. Top with yellow tinted coconut. Garnish with reserved chocolate chips, M&M's and walnuts. Bake 13 to 15 minutes or until golden brown.
Cream oleo with brown and white sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate morsels and pecans.
Mix refried beans and seasoning mix for first layer. Spread evenly in serving dish. Layer all other ingredients in order given.
Cook vegetables and pasta according to package directions. Set aside. Rinse shrimp and scallops, drain and then use VERY LOW heat to get remaining water out. Drain again then brown shrimp and scallops in a separate pan using 1/3 cup olive oil. Remove seafood and place off to the side. In a separate container blend flour, sugar, spices and milk until uniform. In the pan the seafood was browned in add the remaining olive oil and heat on low. Add milk and blend and stir thoroughly. Increase heat and bring to a boil, stirring constantly until mixture thickens. Add extra milk to consistency you want. Add pasta, vegetables and seafood on plate. Pour sauce over to suit taste.
Place tomatoes in 1 1/2-quart casserole. Mix 14 saltines, Italian seasonings and pepper. Melt oleo with onion, salt and 16 crackers. Spread buttered cracker mixture over tomatoes. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Combine well. Transfer to casserole dish and bake, covered, for 30 minutes or until bubbles form at edges. Remove cover and bake 5 minutes until edges are golden. Serve warm with crackers or cocktail rye bread.
Combine 3 cups flour and yeast, sugar, salt and baking soda. Heat liquids until lukewarm. Add to dry mixture and beat well. Stir in more flour until batter is stiff. Put into 2 greased bread pans. Cover and let rise until it reaches the top of the pans, about 45 minutes. Bake at 400° for 25 minutes. Cool on a wire rack.