HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, lemon juice, vanilla and powdered sugar. Fold in whipped cream. Line two baked pie shells with sliced bananas. Divide filling in half. Pour over bananas. Chill. Add lemon juice and sugar to pie filling. Pour over top.
Combine all ingredients in large mixing bowl. Mix well using a spoon. In large skillet, add oil. When hot, reduce heat to medium-low. Drop cakes into hot oil and fry until golden brown on both sides.
Blend all ingredients until uniform. Adjust seasoning if desired. Add salt, cayenne, bitters, etc. if desired.
Line a bowl with lettuce. Toss the first 6 ingredients together and place in the lettuce-lined bowl. Mix the last 6 ingredients well. Pour over the salad and toss lightly.
Heat oven to 350°. In 13 x 9-inch pan, dump cherry pie filling; spread evenly. Dump pineapple on top of pie filling and spread evenly. Now, dump box of yellow cake mix on top of fruit and level it out over top. Pour melted butter over top. Bake 1 hour in a 350° oven. Top with Cool Whip or vanilla ice cream.
Cook hamburger meat; drain. Add pork and beans in an oven pan, add remaining ingredients, mix well. Cook in oven about 30 minutes stirring occasionally. Oven temperature 350 degrees.
Combine ingredients in order listed. Pour into 1 quart baking dish and place in pan of water. Bake at 350 degrees for 30 to 45 minutes.
Mix first 6 ingredients and stir in pecans. Put in unbaked deep dish pie crust. Bake at 375° for 40 minutes.
Heat oven to 350°. Melt butter over low heat. Blend in flour, salt and pepper. Cook until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Boil and stir 1 minute. Stir in spaghetti, chicken and mushrooms.
Cook sugar and corn syrup just until ready to boil. Stir in peanut butter and remove from heat. Immediately pour over the corn flakes that have been crunched down a little. Pour into buttered pan. Cut into squares when cool.
Cream butter and sugar; add peanut butter and add vanilla and eggs. Beat well. Add flour, salt and baking powder alternately with milk. Fill cupcakes 3/4 full. Bake at 350° for 30 minutes.
Combine dry ingredients in large bowl and stir to mix. Add eggs, milk and oil. Beat with electric mixer just until smooth (don't overbeat).
Cook macaroni according to package directions. Drain and run cold water over macaroni. Mix all ingredients together. Add mayonnaise and salt.
Mix beef, bread crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce together. Form into loaf. Put in shallow pan. Combine rest of ingredients in dish and pour over loaf. Bake at 350° for 1 hour and 15 minutes. Makes 4 to 6 servings.
Preheat oven to 350°. Cook broccoli and drain well. Combine soup, mayonnaise, eggs, onion, salt (lightly) and pepper. Add broccoli and pour into a 2-quart casserole. Sprinkle cheese over this. Melt butter in pan and add stuffing mix. Spread bread crumbs over cheese and broccoli mix. Bake at 350° for 45 minutes. Cover lightly with foil.
Put onion, butter, peppers (if using) and squash in a large skillet and cook until done (onions and squash will be real tender). Add cream of mushroom soup and quartered up cheese (at least 1/2 pound); mix all together and add to bowl of crumbled cornbread, then mix all this real good. Spray a large casserole dish with Pam spray. Pour mixture in dish. Bake at 300° for about 30 minutes.
Mix ingredients together. Add the water last.	Drop on ungreased cookie sheet. Bake at 450° for 5 minutes.
Melt butter in a 13 x 9 x 2-inch baking dish. In a pan, combine sugar and water. Cut shortening into flour until fine. Add milk; mix until a ball forms. Roll out into a rectangle. Sprinkle cinnamon over apples, then spread over dough. Roll up dough (like a jelly roll). Slice dough into 16 slices, 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. Bake for 1 hour at 350°. Can be made with other fruits.
Slowly melt margarine and marshmallows together. Mix all other ingredients in a very large bowl. Pour melted marshmallow and margarine mixture over nut mixture. Stir until well coated. Spoon and press mixture into a large tube pan. Refrigerate overnight. Cake will keep in refrigerator for several weeks, if kept airtight.
Mix together sugar, flour and salt. Add beaten eggs, milk and vanilla. Pour into an unbaked pie crust. Cook for 10 minutes at 450°, then for 30 to 40 minutes at 350°.
Mix the cream cheese and sour cream together. Than add everything else to mixture. Spread mixture on flour tortillas and roll. Chill overnight in refrigerator. Cut in the morning. When serving, have salsa to dip pinwheels into.
Melt margarine in microwave or over low heat. Add peanut butter, sugar and graham crackers. Spread in a 13 x 9-inch cake pan that has been sprayed with Pam or similar product. Melt chocolate chips in microwave or over low heat and spread over mixture. Cut in squares after slight cooling. Tastes like Reese's peanut butter cups.
Mix all ingredients, except cheese. Sprinkle the cheese on top. Bake 25 minutes at 350°.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in cold club soda. Refrigerate 30 minutes or until slightly thickened. Reserve 1 cup pineapple for garnish. Gently stir remaining fruit into gelatin. Spoon into 6-cup mold; cover. Refrigerate 4 hours. Unmold. Garnish with reserved pineapple. Makes 12 servings.
Blend all ingredients, except nuts; shape into a ball. Roll in the chopped nuts. Refrigerate.
Brown ground beef and chopped onions. Pour cooked macaroni over meat. Add ketchup, salt and pepper. Mix together well. Stir in soup. Place in casserole dish and top with grated cheese. Place in a 450° oven until cheese melts.
Combine everything but the nuts; beat 2 minutes. Add nuts. Bake at 350° for 50 minutes or until toothpick comes out clean.
Add jello to Cool Whip. Add cheese, fruit and nuts, if desired. Chill until ready to serve.
Heat oven to 375°. Grease 2 quart casserole. In casserole combine uncooked rice and packet of seasonings with remaining ingredients, except nuts; mix well. Bake covered at 375° for 45 minutes. Uncover, sprinkle with nuts and bake for 15 minutes or until rice is done.
Mix all ingredients (including liquid from corn). Bake in buttered deep casserole at 400° until barely pulls away from side of dish.
Cook and debone chicken. Lay chicken in bottom of buttered baking dish. Mix soup and sour cream and pour over chicken. Crush crackers and spread over soup mixture. Melt margarine and pour over crackers. Bake, uncovered, at 350° for 30 minutes.
Preheat oven to 350°. Saute mushrooms and onion in butter in skillet. Add lemon juice, Worcestershire sauce and garlic salt. Cook until liquid is absorbed, stirring frequently. Chill in fridge, if desired.
Measure 1 1/4 cups flour and 1 teaspoon salt into a bowl. Cut in 1/2 cup margarine with pastry blender or 2 knives until mixture resembles coarse meal. Toss in cheese. Stir in ice water; mix lightly. Form dough into ball on floured board; roll dough to fit a 12-inch pizza pan. Transfer to pan; form a 1/2 inch rim. Combine brown sugar, remaining 1/4 cup flour, 1/4 teaspoon salt, cinnamon and nutmeg. Sprinkle half of mixture over pastry. Cut 1/4 cup of margarine into remaining mixture until crumbly; set aside. Arrange apple slices in circles on pastry, overlapping slices. Sprinkle with lemon juice and crumb mixture. Bake at 425° for 35 minutes or until apples are tender. Makes 1 (12-inch) pie.
In a large mixing bowl, combine the bean dip and taco mix. Spread mixture on a 10-inch tray or a 10-inch pie plate. Sprinkle chopped onions over mixture. Blend together mayonnaise and sour cream; spread over onions. Sprinkle sliced olives over top. Chill. Serve with corn chips. Makes 2 1/2 cups dip.
Combine all ingredients. Bake, uncovered, in large baking pan at 325° for 60 to 75 minutes. Serves 6 to 8. Enjoy.
Combine all ingredients thoroughly and pack into a loaf pan. Bake 1 hour in a moderate oven (350°). Makes 8 servings.
Preheat oven to 500°. Melt butter in a saucepan. Add onion to butter and saute until tender. Halve potatoes lengthwise, then slice crosswise into 1/8-inch thick slices. Immediately line up in buttered 9 x 13-inch baking pan with slices overlapping. Pour butter mixture over potatoes, season with salt and pepper. Bake 20 minutes. Remove from oven and sprinkle with Parmesan cheese. Bake an additional 5 to 7 minutes, or until cheese is slightly browned and melted. Serves 4.
Put raw meat in large roasting pan. Mix all ingredients in a large bowl. Pour over meat. Cover. Cook for 4 hours at 325°.
Pour hot water over jello. Stir until dissolved. Add ginger ale. Pour into salad mold. Add fruit and nuts. Refrigerate until set up.
Heat oven to 350°. Cook noodles and drain. In saucepan over low heat, melt butter. Add flour and stir smooth. Add milk. Stir smooth. Cook thick and add cheese. Put all together and pour in casserole. Top with bread crumbs.
Saute vegetables in oil. Add spices and beans; simmer for 20 minutes. Add olives last and top with sour cream.
Pat out package of crescent rolls on ungreased pizza or cookie sheet pan (join all rolls to make crust). Bake at 350° for 8 to 10 minutes or until golden brown. Cool thoroughly.
Preheat oven to 350°. In large bowl, mix all ingredients, except cheese. Add 1 1/2 cups cheese; mix again gently. Put mixture into an 8 x 8-inch glass dish coated with nonstick vegetable spray. Sprinkle dip with reserved cheese. Bake for 15 to 20 minutes. Serve with nachos.
Place oats in food processor bowl or blender and process until finely ground; set aside. Cream butter. Add sugar and mix well. Add egg and vanilla and beat well. Combine oats, flour and soda; add to creamed mixture. Stir in chips. Drop by tablespoons onto greased cookie sheet. Remove to wire rack to cool.
Cut steak into thin bite size strips. For dressing; in a jar, combine 1 tablespoon oil, lemon juice, salt, Italian seasonings and pepper. Cover and shake well.
Drain all vegetables. Mix together soup, sour cream, onion, pepper, cheese and pimento. Crumble crackers and mix with melted margarine. Sprinkle on top. Bake at 350° for 1 hour.
Spread a thin layer of sour cream over the bottom of a shallow serving dish. Spread refried beans over the sour cream. Place chopped tomatoes over beans. Sprinkle cheeses over tomatoes. Yummy!
Preheat oven to 350 degrees. In a bowl, combine margarine, granulated sugar and eggs. In another bowl, combine flour, cocoa, coconut and pecans and mix well. Blend thoroughly with sugar and egg mixture. Pour batter into a greased and floured 9 X 13 inch pan. Bake 30 minutes. Remove to a wire rack. While cake is still hot, spread on marshmallow cream. While cake is cooling, combine milk, confectioners sugar, vanilla, cocoa and margarine in a bowl. Let cake cool, then spread with topping. Refrigerate until chilled, then cut into squares. Keep refrigerated. Makes 10 to 12 servings.
Rinse potatoes and put them in a large saucepan with water to cover and salt to taste. Bring to a boil and cook 20 minutes or until the potatoes are tender. Do not overcook or the potatoes will be mushy. Drain the potatoes and let stand until ready to prepare the salad. The salad should be made while the potatoes are still warm. Peel the potatoes and cut them into 1/4-inch thick slices. There should be about 6 cups. Put the slices in a mixing bowl and sprinkle them with the wine.
Dissolve jello; add other items set in mold until set, 24 hours preferred.
Mix thoroughly. Roll into balls, then freeze. Place in a 350° oven and heat 20 to 30 minutes. Delicious!
Chop apples. Add to sugar and let stand. Mix oil and eggs. Add flour, soda, cinnamon and salt alternately with apples and sugar. Add vanilla and nuts. Bake in a tube pan at 350° for 1 hour.
Combine all ingredients (except sherbet) in punch bowl and mix well. Scoop sherbet into punch. Gently place ice ring (made from jello mold and water) in punch and enjoy!
Melt almond bark following package directions; quickly mix all ingredients together. Drop by spoonful onto waxed paper. Cool.
Bake cake according to box directions. Cool cake. Spread pudding on cake; chill until time to serve and then add Cool Whip to top. Serve.
Let set until it starts to set up. Whip with mixer until fluffy. Add frozen strawberries. Mix in small container of cool whip and nuts.
Combine cucumbers, onions and salt. Cover with ice and let stand 3 hours. Combine remaining ingredients. Pour over cucumber mixture and heat just to a boil. Can.
Brown meat and drain. Add other ingredients and simmer for about 30 to 45 minutes. Enjoy!!
Combine first 4 ingredients. Add onions, green pepper, shrimp and lemon juice. Mix well and refrigerate several hours. Stir before serving.
In a saucepan, combine sugar, margarine and milk; bring to a boil and stir constantly for 3 minutes. Remove from heat and stir in cocoa, vanilla, oatmeal and nuts, if desired. Onto waxed paper, drop mixture by teaspoonfuls. Cookies will get firm as they cool. These freeze well.
Cut butter into flour and salt. Sprinkle water over mixture. Stir with fork until dough holds together. Form into a square and flatten to 1/2-inch wide hand (ball/square). Flour counter and roll out to 12-inches. Brush dough with melted butter. Combine sugar and cinnamon and sprinkle over dough. Roll it up and seal edges or pinch together. Chill for 30 to 45 minutes (in plastic wrap). Cut into 1/4-inch squares. Place on ungreased cookie sheet. Cook at 400° for 12 to 15 minutes until lightly browned.
Combine all ingredients. Sprinkle bread crumbs on top. Bake, uncovered, in a 350° oven for 45 minutes.
Cook chicken in broth with bay leaf and garlic clove. Cool; cut in small pieces. Cut eggs in small chunks. Set aside. Mix together next 6 items. Add chicken and eggs. Mix gently. Serve on lettuce. Adjust spices to taste.
Combine filling ingredients in order given; pour into pie crust. Bake at 425° for 15 minutes, then reduce temperature to 350°. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool.
Season pork chops with salt and pepper. Sear slowly on both sides in hot bacon fat. Remove from skillet. Stirring constantly, blend flour into fat remaining in skillet. Add broth and wine. When very smooth, return chops to skillet. Spread onion over chops. Cover skillet; simmer about 45 minutes.
Preheat oven to 400°. Grease 12 muffin cups. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a medium bowl combine milk, oil, eggs and tabasco sauce. Make a well in center of dry ingredients; add milk mixture and stir to combine. Stir in corn. Spoon batter into muffin cups. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack. Remove from pans and serve warm.
Heat oven to 350°. Grease and flour 3 round 8 1/2 inch cake pans. Mix cake flour, baking soda, baking powder, cinnamon and salt; set aside. Beat cookies, chopped pecans and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until crumbly. Divide among pans; press evenly on bottoms of pans. Beat sugar, oil, eggs and pumpkin in same bowl on medium speed 1 minute, scraping bowl constantly. Gradually beat flour mixture into pumpkin mixture on medium speed 2 minutes, scraping bowl occasionally. Pour over pecan mixture in pans; spread evenly. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Prepare Buttery Cream Cheese Frosting. Fill each layer with 1/3 cup of the frosting, placing layers with pecan side down. Frost sides and top of cake with remaining frosting. Spread caramel topping over edges of cake, allowing some to drizzle down the sides. Arrange pecan halves and candies on top of cake. Store covered in refrigerator.
Combine nuts, sugar and spices. Trim phyllo to pan size. Place 6 phyllo sheets in a buttered 13 x 9-inch pan, brushing each sheet generously with butter. Sprinkle a thin layer of nut mixture evenly over the phyllo. Cover with 4 buttered phyllo sheets. Continue alternating phyllo, butter and nut mixture until all nuts are used. Top with 8 buttered phyllo sheets. Cut into diamonds or squares. If desired, stud each piece with a whole clove. Bake at 325° for 30 minutes, lower oven to 300° and bake 30 minutes longer or until golden brown. Pour warm syrup over hot Baklava.
Layer potatoes, onion and hot dogs, ending with potatoes. Sprinkle cheese over top. Mix soup and milk together; pour over potatoes. Bake, covered, at 325° for 1 hour or until potatoes are tender.
Combine all ingredients except wine. Simmer, covered, about 1 hour, stirring often. If sauce becomes too thick, add a little more stock during cooking. During last 15 minutes of cooking, add the wine. Makes about 3 cups. Delicious with baked or poached whitefish such as haddock, sole, hake, etc.
Mix first 3 ingredients with an electric mixer. Shape into balls and chill. Dip chilled balls into the chocolate chips, 2 teaspoons of butter and paraffin which have been melted together. Chill.
Cube ham and brown in skillet. Mix together with all the other ingredients. Pour into a greased 9 x 13-inch Pyrex pan and bake at 400° for approximately 30 minutes.
Combine 1 stick melted butter with 1/3 cup sugar and the graham crumbs. Press into a 9 x 13-inch pan. Bake 10 minutes at 350 degrees. Let cool. Cream 2 sticks butter with powdered sugar, vanilla and eggs. Beat 15 minutes with mixer. Spread this mixture over crust. Slice bananas over filling. Spread on pineapple; top with cool whip. Sprinkle with nuts and cherries. Chill for several hours before serving.
Mix sugar, shortening, cocoa and milk in saucepan. Place over heat; bring to boil. Let boil for 1 minute. Add remaining ingredients and mix well. Drop onto waxed paper with teaspoon.
Dissolve yeast in warm water in medium bowl. Combine flour, salt and sugar in separate bowl. Add flour mixture and oil to yeast. Stir well. Turn out onto lightly floured board. Knead until smooth and elastic, about 6 to 8 minutes. Lightly grease bowl. Place dough in bowl; turn once to grease top surface. Cover and let rise until double in bulk, about 1 1/2 hours.
Preheat oven to 375°. Mix bread crumbs with seasonings. Coat each chicken piece with 1 tablespoon yogurt. Press 2 tablespoons coating mixture into each chicken piece. Bake for 30 minutes. Test for doneness.
Cook macaroni 7 to 10 minutes. Drain. Run under cold water; let stand. Chop up celery; grate cheese. Combine slaw dressing, cheese, celery and macaroni (drained). Sprinkle with chopped parsley. Stir well. Chill. Serve.
Saute onion in margarine until tender. Add broccoli, rice, soup and 1/2 pound cheese, cubed. Stir until cheese is melted. Pour into a 1 1/2-quart casserole. Bake at 350° for 15 minutes. Top with remaining cubed cheese; continue baking until cheese is melted.
Use sweet corn. Add milk, butter or margarine, flour, salt and sugar. Beat eggs until light. Add to the mixture. Pour in buttered baking dish and bake at 350° for 1 hour or until firm like a custard.
The night before baking, mix raisins, soda, boiling water and butter and let stand covered. Add remaining ingredients the next morning and mix well. Fill cans 1/2 full. Bake at 350° for 1 hour. Cool until you can handle. Remove bread from cans and cool. Roll in plastic wrap and refrigerate or can be frozen. Excellent with cream cheese spread or butter.
Cream together sugar, shortening, egg and molasses. Sift in flour, ginger, cinnamon, cloves, salt and soda; mix well. Add boiling water and beat until smooth. Add cold water and beat again. Bake at 350° for 45 to 50 minutes.
In saucepan combine cranberries and apple cider. Cook and stir until cranberries pop (5 to 8 minutes). Combine sugar, cornstarch and mace; stir into hot cranberries. Cook quickly, stirring constantly, until mixture thickens. Remove from heat. Stir in apples. Set aside to cool. Meanwhile, prepare basic pastry dough and line a 9-inch pie plate with half the dough. Turn cranberry-apple mixture into pastry lined pie plate. Dot with butter. Roll out remaining pastry for top of pie and finish in the usual way. To prevent over browning, cover edge of pastry with foil. Bake in 375° oven for 30 minutes. Remove foil; bake for 25 minutes or until crust is golden brown. Cool on wire rack. A fluffy brandy topper makes this pie extra special.
Stir well and pour in a glass dish (size depends on how thick you want the pieces). Freeze overnight. Cut in squares and serve on lettuce leaf. Oh it's so goooooooooood.
In large bowl, combine soup, milk and pepper. Add potatoes; toss to coat. Spoon into 3-quart oblong baking dish. Bake at 375° for 1 hour or until potatoes are fork-tender. Garnish with parsley. Makes 10 servings.
Take skin off chicken. Wrap bacon around chicken. Place beef under each breast. Mix mushroom soup and sour cream together; spread over chicken. Bake at 250° for 3 hours, at 300° for 2 hours or at 350° for 1 hour.
Rinse chicken under cold running water. Place in a large kettle almost covered with water. Add the next seven ingredients. Bring to a boil; cover and reduce heat. Simmer one hour or until chicken is very tender. Cool, remove chicken from stock, and strip meat from bones. Cut into bite size pieces; discard bones and skin. There should be about six cups of chicken. Strain the chicken from the chicken stock. When cold, remove fat and discard.
In baking dish, put layer of cabbage and layer of corned beef. Mix other ingredients. Pour over top. Put in oven and cook at 350° for 30 minutes or until done.
Combine gelatin with 1 cup boiling water. Drain pineapple; measure juice and add water to make one cup. Add to gelatin. Chill until partially set. Soften cream cheese and add mayonnaise. Add to gelatin and stir well. Add other ingredients. Pour into mold or pan and chill.
Beat eggs. Add oil, sugar, zucchini and vanilla. Sift dry ingredients together, then slowly add to others. Pour into greased and floured loaf pans. Bake 1 1/4 hours at 350° (check after 1 hour). Remove from pans immediately. Makes 2 loaves.
Heat oil. Fry onion and squash cubes until light brown. Add flour; stir until brown. Add tomatoes and stir. Salt and pepper to taste. Cover and simmer. Do not overcook. Serves 4 to 6.
Brown beef; add tomatoes, green pepper, onion and rice. Season with basil, salt and pepper. Cover and simmer 25 minutes. Top with slices of cheese.
Combine all ingredients except candy in large mixing bowl. Mix on low speed until dough forms ball. Add a little milk if too dry. Chill. Shape dough into balls. Roll into sugar. Place on cookie sheet. Bake at 350° until golden. Press candy in center of cookie immediately after removing from oven. Cookies will be cracked looking.
Place cake on serving platter. Using meat fork, pierce top of cake at 1-inch intervals. Set aside. In a large mixing bowl, combine fruits. Set aside. Place apricot spread in small mixing bowl. Microwave on High for 45 seconds to 1 minute or until melted, stirring once. Add water, sugar and liqueur (or orange juice) to apricot spread. Mix well. Microwave on High for 1 to 2 minutes or until sugar is dissolved. Pour syrup over fruit. Toss to coat. Spoon fruit and syrup mixture over cake, allowing syrup to soak into cake. Cover cake with plastic wrap. Chill 4 hours before serving.
Brown ground beef in oil; add onion and cook 5 minutes, stirring constantly. Combine sour cream, soup, catsup and Worcestershire sauce; add to ground beef. Cook over low heat, stirring constantly, until mixture is thoroughly heated. Serve over noodles sprinkled with poppy seed. Yield: 4 servings.
Mix cranberries and 1/2 cup sugar together until well blended. Blend flour, 3/4 cup sugar, baking powder and salt together in a large bowl. Mix in the sugared cranberries, nuts, orange peel and cheese. Beat the egg, milk and butter together. Add to mixture in a bowl; stir just until dry ingredients are moistened.
Cream sugar and shortening. Add eggs and mashed bananas, then add mixed dry ingredients, alternating with sour milk, ending with dry ingredients. Then add nuts. Place in one large or two smaller bread pans, greased. Bake for 1 hour at 350°.