HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar and cornstarch and add berries. Cook, stirring constantly until thick and clear. Cool. Beat cream cheese until soft and smooth. Blend in sugar and salt. Add eggs; stir well. Blend in milk and vanilla and stir well. Spread berry mixture over pie shell. Pour cream cheese mixture and nuts into pie shell. Bake at 400° for 10 minutes. Reduce oven to 325° and bake 45 minutes. Cool and serve.
Combine sugar, flour, and cocoa in sauce pan. Stir well. Add milk. Cook on medium heat until desired thickness. Remove from heat.	Add butter and vanilla. Serve over hot buttered biscuits.
Combine dry ingredients. Cut in butter. Add egg and milk. Pat dough into pan on bottom and sides.
Saute shrimp in butter and lemon for a few minutes. Add onions, mushrooms and broccoli. When broccoli is done, add spices, then mix cornstarch with milk or wine. Slowly add to pan, stirring until it begins to bubble. Cover and simmer 5 to 7 minutes, until sauce thickens, stirring occasionally. Serve over cooked pasta. Sprinkle with freshly grated cheese.
Mix until light and fluffy, oleo, sugar, salt and eggs. Add all at once syrup and flour. Beat until smooth and add nuts, if desired. Bake at 350° for 30 minutes on 10 x 15-inch cookie sheet. Frost if desired.
Cut cheese into small cubes. Mix all other ingredients. Pour into dish. Put cheese on top. Bake at 275° for 1 hour. Serve with tortilla chips.
Combine cocktail, orange, lemon and pineapple juice. Mix sugar and water until sugar is dissolved; combine with juices. Serve in a punch bowl with ice.
Sift together flour and salt. Add milk and eggs. Cook pancakes one at a time in a medium skillet using 1/2 tablespoon of butter, piping hot. Pour 1/4 cup (slight) batter in skillet and tip skillet to allow thin batter to coat the skillet. When brown on one side, turn and brown other side. Turn out on plate. Spread with sugar or jelly and roll up.
Crumble 1 1/2 cakes yeast with 2 tablespoons lukewarm water; set aside 5 minutes. Beat 4 egg whites until stiff with 1 cup sugar blended in with ground nuts for filling. Add butter, 3 tablespoons sugar, 3 whole eggs and sour cream, then add sifted flour. Mix altogether well. Cut dough in 3 pieces, roll dough out on floured table. Spread nut filling on dough; roll out, then pinch sides together. Let rise 1 hour. Brush beaten egg over rolls; bake 1/2 hour in 350° oven. Makes 3 rolls.
In saucepan, combine all ingredients. Cover and simmer for 15 to 20 minutes, or until beans are tender. Serves 4.
Crush vanilla wafers. Mix all other ingredients in well. Shape into balls; dip in powdered sugar. Store in closed container.
Mix gelatin in cold coffee until dissolved. Add 1/3 cup sugar and mix with hot coffee until dissolved; add vanilla. Let set.
Spoon a thin layer of cocoa mix onto a plate. Dip the rim of a martini glass into a small plate of water. Shake glass to remove excess water. Dip the wet rim into the cocoa mix. Stand the glass upright and chill in the freezer. Combine gin and creme de cacao with ice in a small pitcher. Stir gently to chill. Strain into a prepared glass. Garnish. Serve immediately.
Boil onion and chicken until chicken comes off the bones. Pick off the bones and cut up chicken. Discard bones. Add potatoes, tomatoes, salt and pepper. Cook until potatoes are in pieces. Add barbecue sauce and ketchup. Stir well. Let simmer for 30 minutes on medium heat.
Mix all ingredients and place in a greased casserole dish. Top with 6 tablespoons melted butter that has been combined with 1 roll of Ritz crackers, crushed, and the remaining 1/2 package of slivered almonds. Bake at 350° for 40 to 45 minutes.
Cream margarine and oil together. Blend in two sugars, then the eggs. Sift flour, salt, soda and cream of tartar together. Stir into the creamed mixture. Add vanilla, mixing well. Place small balls of dough on greased cookie sheet, flattening them with the bottom of a small, flat bottomed glass dipped in sugar. Bake at 350° for 12 to 15 minutes.
Mix together refried beans and taco seasoning. In large casserole dish, layer each ingredients in the order given. Serve with chips (like a dip).
Combine water and spaghetti sauce in bowl. Cover bottom of 9 x 13-inch pan with 1/2 cup of sauce mixture. Layer noodles on top of sauce. Spread 1/2 of the Ricotta and 1/2 of the Mozzarella over the noodles. Sprinkle with 2 tablespoons Parmesan. Repeat layers. Cover with rest of Parmesan cheese. Cover pan with heavy-duty foil and bake at 350° for 60 minutes. Let stand on rack for 10 minutes, covered.
Cream butter and sugar, then add eggs, one at a time, beating after each. Add flavorings and flour, using mixer, until cake is ready for pan. Bake in a well-greased and floured tube pan for 45 minutes at 375°.
Brown hamburger. Pour off grease. Stir in tomatoes, tomato paste, beans, chili powder and 1/4 cup onions. Simmer 15 minutes. Pour Fritos on 4 plates. Top with cheese and remaining onions. Spoon chili over. Serve with sour cream.
Microwave popcorn according to directions. Pour into large mixing bowl. In a 1-quart dish, pour 1/2 cup of caramel topping and 1 cup of marshmallow cream. Microwave on Medium for 20 seconds. Stir together well. Drizzle caramel mixture over the popcorn. Cover your hands with 2 small plastic bags. Mix the popcorn and caramel together well. Let stand 5 minutes. With bags on hands, form popcorn mixture into balls, pressing firmly. Drop each ball on a separate square of wax paper. Roll popcorn balls in the paper (or cellophane) and twist the ends to close. Refrigerate until ready to serve.
Drain pickles; discard liquid. Slice each pickle lengthwise into quarters. Repack pickle strips in jar, adding ingredients alternately with pickles. Cover; let stand at room temperature for 1 day. Refrigerate; shake jar frequently to dissolve sugar. Jar will be about 2/3 full of liquid and pickle strips will be crisp.
Boil 1 1/2 cups water with salt; add Minute rice. Let stand 5 minutes. Add all ingredients except mayonnaise. Chill for 1 hour. Add 1/2 cup mayonnaise.
Boil chicken legs, diced onion, bouillon, some garlic salt and salt. Save the broth and debone all the chicken. Discard fat.
Brown meat; drain. Combine rest of ingredients, except bread; mix well into meats. Spoon onto bread. Heat at 350° until bread gets golden brown and meat mixture is heated through.
Cook chicken for 10 minutes in skillet with hot oil; turn. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken; top each piece with lemon slice. Reduce heat to low; cover and simmer for 15 minutes. Stir occasionally.
Boil chicken for 1 hour or until done. Cook broccoli. Cut chicken and broccoli into bite size pieces. In a 13 x 9 x 2-inch pan, put 1 layer of chicken, 1 layer of broccoli and 1 layer of cheese. Repeat layers. Then spread both cans of soup over all. Cover with stuffing and bake in a 350° oven for 1/2 hour or until bubbly.
Combine all ingredients and pour into a greased casserole. Bake at 375° for 25 minutes. Take out and add bread crumbs or crumbled potato chips. Bake 5 minutes.
Mix milk and puddings until smooth. Set aside. Cream the margarine, cream cheese and powdered sugar together; blend into pudding. Fold in Cool Whip. Layer with crushed Oreos, beginning and ending with Oreos.
Cream sugar, shortening, oleo and eggs. Add remaining ingredients. Drop batter by teaspoon onto cookie sheet. Bake at 350°.
Combine meat, egg, onion and salt. Shape into 1-inch meatballs. Combine chili sauce, jelly and lemon juice. Cook over medium heat until jelly melts, stirring constantly. Add meatballs to sauce and simmer for 10 to 15 minutes until done.
Scald milk and stir in cheese until melted. Beat whole eggs with seasoning and onion (more onions, if desired) and add to cheese mixture. Put in casserole in a pan of water and bake at 300° for about 1 hour.
Divide dough into 4 portions. Place on pieces of wax paper, then roll.	Chill.	Slice and bake at 400° until golden brown.
Mix all ingredients together well. Season to taste with salt and pepper. Scoop out center of French rolls. Fill rolls with chicken mixture. Wrap in foil, shaping each roll as a firecracker. Cook on coals about 20 minutes, turning often.
Boil sugar and water 15 minutes. Mix coffee with 1/4 cup warm water. Mix sugar, water, coffee mixture and vanilla bean. Let cool. Store with vanilla bean.
Grease bottom and sides of bread pan. Mix first 4 ingredients. Form a ball. On a floured surface, roll dough and cut out biscuits. Place biscuits in the greased bread pan. Cook at 450° until brown. Remove from oven and top with melted margarine. Serve hot.
Put the sugar, milk and butter in a saucepan and bring to a rolling boil. Pour over oatmeal, cocoa, coconut and nuts which have been mixed together. Stir in vanilla. Drop on waxed paper by teaspoonfuls.
Cream butter and sugar. Add egg yolks, milk and flour. Add other ingredients. Fold in egg whites (beaten well). Bake at 350° until done.
Combine onion, celery and green pepper in a 3-quart casserole. Cover with wax paper. Microwave at High 2 minutes. Add rice, soup mix, tomatoes, salt and pepper; stir well. Spread evenly in casserole with onion mixture. Sprinkle each pork chop with barbecue seasoning spice. Place on top of rice-tomato mixture. Cover with plastic wrap; microwave at High 5 minutes. Rotate dish 1/4 turn. Microwave at Medium 15 to 20 minutes. Let stand, covered, 3 to 5 minutes before serving. Makes 6 servings.
Combine beef, bread crumbs, onion, celery, Worcestershire sauce, egg, 1 1/2 teaspoons garlic salt and pepper; mix thoroughly. Form into meatballs (12). Place in greased shallow baking pan. Bake at 375° for 20 minutes.
Mix first seven ingredients together. Put into well-greased casserole dish. Cover and bake for approximately 1 hour in 350° oven. After baking 30 minutes, stir and then return to oven and bake 30 minutes more. Brown the sausage, drain and place on top. Serve immediately.
Mix all ingredients. Place in a casserole dish and cover. Bake at 350° for 1 hour.
Wash and split potatoes. Roll skin side in melted margarine and seasoning salt. Place cut side down and bake at 350° for approximately 45 minutes. Do not turn over.
Break up sausage meat and saute in kettle until crisp and crumbly. Remove meat and reserve. To fat, add onion; cook about 10 minutes. Add milk, potatoes and bay leaf. Cover; simmer 20 minutes or until potatoes are tender. Add salt, pepper and corn. Just before serving, add meat and heat through. Makes 6 servings.
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas; dip in ReaLemon brand and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in ReaLemon brand. Drain and garnish top of pie. Refrigerate leftovers. Makes one 9-inch pie.
Place peaches in greased baking dish. Work remaining ingredients to consistency of fine crumbs; sprinkle over peaches. Bake for 25 minutes in a 350° oven.
Chop shrimp coarsely. Add all remaining ingredients, except bread, and mix well. Pinch out the center of bread in chunks. Reserve chunks until ready to serve.
Brown ground beef; drain. Add salts, pizza sauce, tomato sauce, tomato paste and catsup. Combine with cooked macaroni. In large greased casserole dish, put half of meat mixture in dish; sprinkle with Mozzarella cheese. Cover with rest of meat mixture. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Serves 10.
Combine first 5 ingredients. Soften gelatine in cold water in measuring cup. Put cup in pan of boiling water, stirring until gelatin is dissolved. Stir into mayo. Mix well with tuna or chicken mixture. Pour into 1 1/4 qt. ring mold, or individual molds. Chill for 2 hours or longer. No salad dressing is needed. Serve with lots of watercress garnish.
Mix all ingredients together. Do not drain pineapple. Pour into a sheet cake pan and bake at 350° for 35 minutes. Cool.
Brown pork chops with salt. Lay in flat pan. Pour sauce over top. Place pineapple ring and cherry on each pork chop. Cover with foil and bake 1 1/2 to 2 hours at 350°. Watch to see if dry. Serve with warm applesauce.
On wax paper, combine flour, salt, paprika and pepper; coat chicken pieces with flour mixture. In a 12-inch skillet over medium-high heat in hot oil, cook chicken until lightly browned on all sides. Remove to casserole dish. Saute celery, carrots and onion with drippings in skillet and cook over medium heat until tender, stirring occasionally. Add to casserole. Mix soup with milk and pour into casserole. Bake at 350° for 35 minutes or until chicken is fork-tender. Cover with foil and bake for 15 to 20 more minutes. Enjoy!
Beat egg whites until stiff. Add cream of tartar and 1/2 cup sugar. Fold in 1/2 cup sugar, pecans, 1/4 cup cocoa and vanilla. Pour into lightly greased pie plate. Bake 25 to 35 minutes at 325°. Cool.
Cream butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt together. Add to banana mixture alternately with buttermilk, mixing after each addition. Add nuts and mix. Pour into greased and floured 9 x 5 x 3 pan. Bake at 325° for 1 1/2 hours.
Mix all ingredients, except cheese slices. Put 1/2 of batter in greased pan. Arrange slices on top of this. Cover with remaining batter, making sure all the cheese is well covered. Cook at 450° until done.
In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apple and pecans. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form and the edges are golden brown. Cook until the second side is golden brown. Makes about 12 pancakes.
Mix strawberries and sour cream. Beat slowly until well mixed. Add grenadine, vanilla and sugar while mixing until smooth consistency. Add half and half last, mixing only until well blended. Chill and serve. Shake well before serving. Serves 6.
Mix sugar and cocoa, then add milk and margarine in heavy saucepan over medium-high heat. Bring to boil and cook 3 minutes, stirring constantly. Start timing when boiling begins. Remove from heat and add peanut butter and vanilla. Mix until all melted, then add oats. Drop onto wax paper and let cool. Enjoy.
Bone chicken breasts and cut in half; set aside. Arrange dried beef in shallow baking pan large enough to hold chicken in 1 layer. Wrap a strip of bacon around each breast half; arrange over beef. Saute mushrooms in butter and spread over chicken. Combine soup and sherry and mix until smooth; pour over chicken. Cover baking pan with aluminum foil and bake chicken at 300° for 2 hours. Uncover; increase heat to 350° and bake for an additional 20 to 30 minutes, basting several times. Yield: 3 to 4 servings.
In 12 x 8-inch dish combine potatoes, carrots and vegetable beef soup. Cover with plastic wrap. Microwave at High 6 to 8 minutes or until carrots begin to tenderize, stirring once. Arrange meat over potatoes and carrots. Sprinkle with onion soup mix. Cover with wax paper. Microwave 5 minutes. Reduce power to 50% (Medium). Microwave 10 to 15 minutes or until meat is no longer pink, rearranging once. Makes 4 servings.
Mix oleo, milk and sugar and boil 1 minute. Take off burner and add peanut butter, vanilla, oatmeal and cocoa. Beat until thick. Drop by tablespoons onto wax paper or buttered cookie sheet.
Cream margarine; gradually add sugar, beating at medium speed until well blended. Add lemon rind, lemon juice and next 3 ingredients; beat well. Combine flour, baking soda and cream of tartar; gradually add to creamed mixture, beating well. Add oats; mix well. Drop dough by rounded teaspoonfuls onto cookie sheets coated with vegetable cooking spray. Bake at 350° for 12 minutes. Cool on wire racks. Yields 40 cookies. Calories per cookie: 45; fat 1 1/2 gm.
Mix tuna well with mixer or blender. Add remaining ingredients, except nuts. Shape into a log and cover with nuts. Serve with crackers and/or celery.
Layer first 5 ingredients in crock pot. Heat oil in skillet and brown chicken on all sides. Transfer to slow cooker, top with bacon. In a bowl combine remaining ingredients and pour over top. Do not stir. Cover and cook on low for 6-8 hours until vegetables are tender and chicken juices run clear. Remove chicken & veggies from pot. Thicken juices for gravy in a sauce pan if desired. Return chicken & veggies to slow cooker. Drizzle with gravy. Yield 4 servings.
Mix pineapple and marshmallows. Let stand at least 24 hours. Mix and stir several times. (I use pineapple sauce and leave marshmallow mixture on counter and stir often. This makes the mixture very smooth.)
Pour juice and water into an 8-cup percolator. Place remaining ingredients in percolator basket. Perk through complete cycle of electric percolator. Makes 1 quart.
Melt butter in a large nonstick skillet. Cook potatoes until almost tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all. Boil gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir. Sprinkle with parsley and serve immediately. Serves 6.
Combine all ingredients in a buttered 2-quart casserole dish. Bake at 350° for 30 to 40 minutes, until brown and bubbly. Makes 8 servings.
Heat griddle over medium heat or heat electric griddle to 375°. Heat the sausages in skillet as directed on package. Heat the pie filling in saucepan over low heat. Keep the sausages and pie filling warm over very low heat while you prepare pancakes. Grease the hot griddle with shortening if necessary using pastry brush. Prepare pancakes as directed for thinner pancakes on baking mix package, except after mixing for each pancake, pour 1/4 cup batter in an oval shape (about 5-inches long and 3-inches wide) onto the hot griddle. Continue as directed on package. Spread each pancake with butter and wrap it around a hot sausage. Place folded side down on plate and top with a spoonful of apples.
Combine all ingredients, except chicken wings. Pour over the chicken wings. Bake at 375° for 1 hour.
Scrub potatoes and put them in kettle. Add 1 teaspoon salt. Cover with water and simmer. After 15 minutes, begin testing with fork. When potatoes are soft and flaky, remove from heat, drain and peel.
Cook and mash squash; add soup, sour cream, grated carrot, onion, salt and pepper. Butter casserole dish. Cover bottom with crumbs. Add squash mixture. Cover with additional crumbs and dot with chunks of butter. Bake at 350° for 35 minutes.
Cream oleo and sugar. Add eggs, oil, salt and vanilla. Add dry ingredients; mix until smooth. Chill several hours or overnight.
Blend cream cheese and Italian seasoning. Set aside. Put cream cheese in the bottom of a 6 to 9-inch pie pan. Push cream cheese down to form crust look. Add 1/2 of the Mozzarella cheese, then spaghetti sauce. Top with remaining Mozzarella and chopped peppers. Bake at 350° for 15 minutes. Serve with breadsticks to dip.
Heat pineapple. Add jello. Cool. Add buttermilk, pecans and Cool Whip. Use 9 x 13-inch dish. Chill until set.
Put all ingredients in a blender. Sprinkle salad with Parmesan cheese and lemon juice.
Add vinegar and sugar to celery, onion and carrots. Stir well. Add peas last. Mix together with Kraft mayonnaise.
Thoroughly cream oil, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into mixture. Drop by rounded teaspoonfuls on ungreased cookie sheet. Press with back of fork to make crisscross. Bake in oven at 350° between 5 and 10 minutes, depending on your oven.
Mix first three ingredients. Put in pie pan. Mix flour, sugar, nuts, melted margarine and eggs. Spread over apples. Bake at 325° for 35 minutes or until brown.
Cut steak into thin strips. In a large skillet (ovenproof if desired), brown meat in oil, using high heat. Add onions. Saute until tender-crisp. Blend soup, water, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender (or cover and bake at 350°). Serve over beds of fluffy rice. Makes 6 servings.
Put tea in bags in Sprite bottle. Return lid and set some place out of the way for 2 days. Do not shake Sprite.
Mix butter and sugar with fork. Add eggs and vanilla. Combine flour, baking powder and salt. Stir with fork. If dough becomes too stiff, dust hands and mix with hands. Refrigerate 1 to 3 hours to chill, then roll out, cut out and bake at 350° for 4 to 6 minutes.
Mix thoroughly first 6 ingredients. Bake 30 minutes at 350° in 13 x 9-inch pan. Test for doneness with toothpick. (Toothpick must be withdrawn clean and dry.) Cool completely.
Brown ground chuck. Add onions and green peppers while browning. In large pan, combine remaining ingredients and start to cook over low heat. When meat is brown, add to pan mixture and cook over medium heat about 1 1/2 hours.
Cream margarine, shortening and sugar until light and fluffy. Beat eggs; add to mixture. Mix baking powder and flour together. Add dry mixture alternately with milk. Stir in flavorings. Bake in a greased and floured tube pan at 325° for 1 1/2 hours.
Saute onion and celery in margarine. Add mushroom soup, mushroom pieces and cheese, cut into small chunks. Separate, cook and drain broccoli; add to mixture. Serve with crackers or potato chips. May be kept warm in crock-pot, fondue pot or oven.
Butter 13 x 9-inch pan. Line with graham crackers. Mix 1 (6 ounce) French vanilla pudding instant pudding mix with 3 cups milk. Fold in 9 ounces Cool Whip. Pour over graham crackers in 2 layers, ending with crackers on top. Frost with 1 cup sugar, 1/2 teaspoon salt, 1/3 cup cocoa and 1/4 cup milk. Cook 1 minute. Add 1/4 cup butter and 1 teaspoon vanilla. Spread over pudding mixture.
Brown meat and drain; add Prego. Simmer. Cook shells; while boiling, prepare stuffing.
Combine hot water and oatmeal. Let stand 10 minutes. Add remaining ingredients. Beat until well blended, then add oatmeal. Mix again. Pour into 9 x 13-inch loaf pan. Bake at 375° for 25 to 30 minutes.
Mix well sugar and mayonnaise in small bowl. In a large bowl add gelatin and hot water; stir. Add sugar/mayonnaise mixture, crushed pineapple, cottage cheese (curd size your choice), evaporated milk and walnuts. Mix, refrigerate and serve.
Put okra, vinegar and salt into large pan. Put just enough water to cover okra. Bring to a boil. Boil for 6 minutes, covered. Pack into sterilized jars and seal. You don't need to process.
Mix the first 4 ingredients together. Add crushed Oreos or Butterfingers, or M&M's or Reese's Pieces, etc. Whatever type blizzard you want. Freeze in regular ice cream freezer. Enjoy!
Combine first 5 ingredients and pour into a greased casserole. Mix other ingredients and pour over casserole. Bake at 350° until golden.
Blend butter and sugar. Mix dry ingredients; add half to the batter. Blend. Add zucchini, then other half of the dry ingredients and vanilla. Add nuts. Bake at 350° for 50 to 60 minutes (1 loaf) or 25 to 35 minutes (2 loaves).
Combine all the vegetables in a large bowl and set aside. Make celery seed dressing from the remaining ingredients; stir to dissolve. Pour dressing over vegetables and toss to mix. Cover and chill several hours or overnight. Serve on salad greens.
Combine in large bowl, cake mix, jello, oil and eggs. Mix by hand. Drain pineapple. Save juice. Fold pineapple in cake mix. Pour in greased floured pan. Bake at 275° for 15 minutes, then 335° for 30 minutes. Remove cake from oven and pour juice over top and chill for 1 hour. Spread with Cool Whip and cherry pie filling.
Prepare rice per directions on box and let cool. Combine veggies and rice. Dress with Zesty Italian salad dressing to taste.
If you like hot food, add a small green chili pepper. Stir vegetables in skillet and add a very small amount of water. Cover and steam until tender. Stir when about half done. (An electric skillet is very good for preparing this dish.)
Beat pudding, sugar and milk until smooth. Fold in Cool Whip. Make 1 layer of whole graham crackers (don't break). Layer the pudding next. Repeat 2 more times. Spread icing on top. Refrigerate at least 24 hours.