HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare and bake cake according to package directions for a 9 x 13-inch cake pan. Cool. Combine the cream cheese and 1/2 cup milk in bowl; beat until smooth. Prepare pudding mix according to package directions, using 1 1/2 cups milk. Add to cream cheese mixture; mix well. Spread over cake. Chill for 30 minutes.
Mix together and stir well. Add 2 small cans frozen lemonade and large can pineapple juice. Just before serving, add large bottle ginger ale and few drops food coloring, same color as jello flavor. Good and easy.
Mix all ingredients.	Let set in refrigerator overnight. Remove. Roll as thin as possible and fill with fruit. Fry in deep fat.
Mix all ingredients in a large saucepan. Simmer over low heat 20 to 30 minutes.
Mix first 5 ingredients to make spread. Slice all rolls, keeping rolls attached at the sides. Layer spread on both sides of rolls. Layer cheese and ham and put rolls together.
Mix sugar and flour, then add milk and eggs. Whisk until well blended. Microwave for 5 minutes; stir; microwave 5 minutes more or until thick. Add butter and vanilla; whisk until smooth. Let cool to room temperature. Layer wafers, banana, and pudding mixture. Spread cool whip on top if desired.
Add pie filling mix to milk in a bowl. Mix slowly with rotary beater or at lowest speed of electric mixer, just until blended (about 30 seconds). Blend in pumpkin spice and 2 cups whipped topping. Pour into pie shell and chill until set, at least 4 hours. Garnish with remaining whipped topping and pecan halves.
Heat oven to 400°. Slice peppers and onions into wedges (or 1 inch pieces). Halve potatoes; cut kielbasa into 1 inch slices. Put all ingredients in large baking dish. Sprinkle with salt and pepper and toss with oil. Cover and bake 60 minutes.
Cream together sugar, eggs and oleo. Mix in the cream. Add lemon peel and flour. Knead together. Roll out very thin. Cut into 1 x 2 1/2-inch strips. Cut 1 inch strip in center. Pull end through center so it has a twist. Fry in hot fat until golden brown. Roll in powdered sugar.
Combine flour, baking powder and soda. Gradually add sugar to butter in bowl, creaming until light and fluffy. Add egg and beat well. Gradually add dry ingredients, blending well after each ingredient. Stir in oats, coconut, peanuts and cornflakes. Drop by rounded teaspoons onto greased cookie sheets. Flatten slightly with bottom of glass dipped in additional crushed cornflakes. Bake at 350° for 12 to 15 minutes.
Mix ground beef, onion, bell pepper, bread crumbs, 1/2 can tomato sauce, pepper and salt together and form loaf. Place in shallow baking pan in 350° oven. While this is starting to bake, combine 1/2 can tomato sauce, vinegar, mustard, brown sugar and water. Pour over meat loaf and continue to bake for 1 1/2 hours. Baste frequently.
Allow cheeses to become room temperature; then blend together very well. Add few drops of Texas Pete, few dashes red pepper and garlic powder. Roll into 1 large or 2 small logs. Roll in chili powder.
Dissolve jello in hot water; mix in cream cheese while hot. Add other ingredients except pineapple and nuts. Chill until set slightly, then add pineapple and nuts; pour in 9 x 13-inch oblong dish. Chill until firm. Cut in squares to serve.
Drain and flake salmon, reserving liquid. Trim crusts from 5 slices of bread, cut in half diagonally. Use remaining 3 slices and trimmings to line bottom of baking dish. Sprinkle with 1/3 of cheese. Spread flaked salmon over cheese. Spread spinach over salmon. Sprinkle with 1/3 of cheese. Arrange bread triangles, overlapping on top of cheese. Beat eggs; add milk, onion, spices and salmon liquid. Pour over top. Cover and refrigerate for at least one hour. Bake for 1 hour at 325°. Sprinkle with remaining cheese and bake 5 minutes more. Let stand 5 to 10 minutes before serving.
Mix equal parts of flour and salt with enough water to make a creamy mixture. Do not heat.
Melt candy bars with 1 stick margarine; set aside. Cream sugar and remaining margarine. Add eggs; mix well. Add flour and salt alternately with combined soda and buttermilk. Mix candy bars and margarine. Add candy and margarine and then add vanilla. Pour into tube pan and bake at 325° for 1 hour and 10 minutes or 3 (8-inch) pans at 350° for 30 to 35 minutes.
Mix in blender the oil, sugar, ketchup, vinegar, Worcestershire sauce, salt and onion. Store 24 hours. Pour over remaining ingredients.
Chop first 4 ingredients in bite-size pieces, place in pan and cover with water. Add 9 or 10 chicken boullion cubes and cook until tender. Mix milk and 2 to 3 heaping tablespoonfuls cornstarch together, then add to vegetables and let thicken. Then add Velveeta cheese grated. When cheese is melted, it's ready to serve.
Sprinkle the pecans into unbaked pastry shell. Melt the caramels with 2/3 cup condensed milk over low heat. Spread mixture over the pecans. Combine egg, margarine and remaining condensed milk. Stir in chocolate chips. Pour chocolate mixture over caramel layer. Bake at 325° for about 35 minutes or until the center is set. Refrigerate.
In large skillet, cook bacon until crisp. Drain bacon, reserving 1/2 cup of the drippings. Crumble bacon and set aside. In large saucepan, cook carrots, celery and onion in reserved bacon drippings until vegetables are crisp and tender. Stir in flour and pepper. Add milk and chicken broth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Add cheese, stirring until melted. Stir in bacon, reserving 1/2 cup for garnish. Soup can be made up to 2 days ahead. Makes 12 servings.
Mix all ingredients and pour into a greased 9 x 13-inch pan. Bake at 400° for 20 to 25 minutes or until browned.
Mix together the flour and cracked	wheat, soda and salt. Add raisins to coffee mixture; let cool. Add liquid to dry ingredients. May have to set 15 to 30 minutes if appears to be runny. Place in 2 (9 x 5 x 2 1/2-inch) greased pans. Line with brown paper; grease again. Bake at 350° for 45 to 60 minutes. Test for doneness with toothpick. Don't let it get too dry.
Cream butter and one-half of sugar together until fluffy. Add egg yolks, one at a time, and beat well. But do not over beat. Add lemon juice and vanilla.
In bowl combine egg, bread crumbs, cheese, chilies, 1/2 teaspoon chili powder and meat. Mix well. Set aside.
Break eggs into bowl. Add milk and beat with eggbeater. Dip bread in egg mixture. Let it soak until all liquid is absorbed. Melt butter in large frying pan over medium heat. Make sure melted butter covers bottom of pan.
Empty corn into baking dish and add flour; mix well. Add eggs, milk, sugar	and salt. Melt butter and pour over corn mixture. Bake at 325° for 45 minutes to 1 hour.
Steam broccoli until it is still crunchy. Cool broccoli, then refrigerate. Before serving cold, add a very small amount of Italian salad dressing. Makes a great hors d'oeuvres.
Mix together well, 2 to 3 minutes. Form into balls. Flatten with bottom of glass. Bake 8 to 11 minutes at 350°.
Beat eggs; add combined milk, butter, onion, parsley, Worcestershire, salt, thyme and nutmeg and mix well. Combine remaining ingredients; add egg mixture and mix well. Pour into a greased baking dish. Bake in a preheated 350 degree oven about 400-45 minutes. Cut into squares for serving.
Pour apple pie filling into 8 x 8-inch baking dish. Sprinkle cake mix over filling. Dot with margarine. Sprinkle brown sugar over top. Microwave on High for 12 minutes. Let stand for 5 minutes. Serve warm over ice cream. Yield: 4 servings.
Brown meat. Can cook onion with meat. Drain. Put tomato juice, beans, butter and chili powder in large pan and bring to boil. Add meat to juice and bean mixture. Heat to boil and simmer for about 30 minutes.
In a skillet, brown the ground beef, drain off the oil and fat and set aside. In a small pan, heat the refried beans on a large plate. Spread out the tortilla chips. Spoon the ground beef onto the chips and then the refried beans. Top off with the shredded cheese. Place in the oven at 350° for 10 minutes or until cheese is thoroughly melted. (Microwave for 2 to 3 minutes.) Spoon the sour cream onto the center of the chips. Add salsa sauce, if desired.
Cook broccoli; drain. Mix eggs, soup, mayonnaise, butter and cheese. Add broccoli. Put in a greased casserole dish and top with bread crumbs. Cook at 350° for 45 minutes.
Pour all ingredients, after well mixed into casserole dish. Pour buttered bread crumbs on top. Bake at 325° for 25 minutes.
Cream the butter and sugars together. Add egg yolk, vanilla and flour. Spread into 13 x 9 x 2-inch pan (spreads thin). Bake at 350° for 20 minutes. Break up chocolate bar and put on top immediately after removing pan from oven (it will melt). Mash almonds into chocolate. Cool. Cut into bars. Yield: 3 dozen.
Grease casserole dish with butter. Layer macaroni, 1 cup grated cheese and sliced pats of butter until all are used up, then pour about 2 cups scalded hot milk over macaroni. Salt and pepper to taste. Top with cheese. Bake at 375° until bubbly and cheese is melted.
Mix all ingredients well. Bake in greased and floured loaf pans. Bake at 350° for 45 minutes to 1 hour. Makes 2 loaves.
Brown and drain hamburger. Stir in soups. Heat to boiling. Pour into cake pan. Lay Tater Tots on top. Bake in 350° oven for 30 minutes.
Boil chicken 20 minutes. Remove skin and bone. Shred to small pieces by hand or in food processor. Mix with soup and sour cream. Crush crackers and mix with melted butter and poppy seed. Spread 1/2 of cracker mixture into oblong pan. Add all of chicken mixture; top off with remaining cracker mixture. Bake at 350° for 30 minutes.
Saute sliced mushrooms, celery and onion in butter. Cook rice according to box directions. In large casserole dish, combine the sauteed mixture, rice, soup and cheese. Bake for 1/2 hour in 350° oven.
Brew first 4 ingredients for 15 minutes. Add frozen juice concentrates. Store in refrigerator.
Mix all together and fill ice cream freezer (add as much as needed to fill freezer). Freeze.
Combine all ingredients in a baking dish. Bake at 350° for 1 hour.
Put in saucepan and bring to a boil, stirring constantly. Boil 1 minute. Remove and add 1 teaspoon vanilla. Beat until consistency to spread. Cool before beating.
Mix 1/4 cup flour with sugar, salt and cinnamon; stir into apples. Pour into a large pan. Mix dry ingredients with melted oleo until crumbly. Place on top of apples and pat down gently. Bake at 350° until brown and bubbly. Serve hot or cold. Serves 20 to 25.
Cook chicken and cut up. Layer in bottom of large casserole. Pour vegetables over chicken. Mix remaining ingredients; add a little water to make soup creamy. Pour over vegetables.
Combine strawberries and sugar; let stand 3 to 4 hours. Bring mixture slowly to a boil, stirring occasionally, until sugar dissolves. Add lemon juice. Cook rapidly until berries are clear and syrup is thick, about 15 minutes. Pour into shallow pan; let stand, uncovered, 24 hours in a cool place. Shake pan occasionally to distribute berries through syrup. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 20 minutes in boiling water bath. Yields about 4 half pints.
Preheat oven to 350°. Grease bottom only of 9-inch spring-form pan. Prepare brownie mix as chewy. Spread evenly in pan. Bake 35 minutes. May not use all of mix, depends on thickness. In large bowl, beat cream cheese until fluffy, not too long (becomes watery and chips sink). Gradually add and beat Eagle Brand milk. Add eggs and vanilla; beat well. Stir in chocolate chips by hand. Pour over hot crust. Reduce oven; heat to 300°. Bake 50 minutes or until center is set. Garnish with whipped cream and mini chips.
Cook broccoli with salt and drain. Add soup, mayonnaise, Cheddar cheese and onion to broccoli. Mix. Pour into a greased casserole dish. Melt margarine and mash Ritz crackers. Mix together and place on top. Cover and bake 30 to 40 minutes in a 350° oven.
Saute the onion in oil. Add the hamburg, tomato sauce and seasonings and simmer. Cook the macaroni and drain. Melt 1/4 pound butter over the pasta. Set aside. Melt 1/2 pound butter. Slowly add the flour, stirring constantly. Stir in the milk. Let boil, then cool. Beat the egg yolks and add to the cooled milk mixture. Beat the egg whites and add to the macaroni and stir. Grease a pan and sprinkle the bottom with bread crumbs. Layer the pasta, cheese and hamburg mixture in the pan. Pour the milk mixture over this and top with the bread crumbs and cheese. Bake at 350° for 1 1/2 hours.
Stir shortening to soften. Sift in cake flour, sugar, instant coffee, salt, cream of tartar and soda. Add water and vanilla. Mix until flour is dampened. Then beat vigorously 2 minutes. Add eggs and chocolate. Beat one minute longer.
Saute chicken in butter and garlic. Sprinkle with salt. Combine tomatoes, sauce, wine, parsley, oregano, pepper, fennel seed and cloves. Pour over chicken. Add lemon on slices. Cover and simmer 30 to 40 minutes. Ten minutes before chicken is done, cook 1 package of noodles. Drain. Remove chicken to heated serving dish. Stir noodles into chicken liquid. Stir in cheese. Arrange in a ring around edge of chicken. Garnish with watercress and serve.
Dissolve yeast and sugar in 1/2 cup water. Sift flour and salt together. Mix with 1 cup water, then add water with yeast and sugar. Add melted shortening or fat. Knead well; roll out and cut in shape. Put in greased pan. Let rise 3 to 4 hours and bake in hot oven at 400° about 20 minutes.
USE RUBBER GLOVES! Wash and dry banana peppers, remove seeds and cut into strips or rings. Pack firmly into jar. Mix the solution together. Place 1 or 2 cloves of garlic in each jar then pour solution over peppers. Remove bubbles with a knife. Put 1 Tbsp of pure olive oil on top of each jar and seal. Ready to eat in 3 to 4 weeks.
Mix first three ingredients together and press mixture evenly into bottom of greased and floured 9 x 13-inch pan.
Make hamburger, green pepper and onion into balls and brown. Mix together the cream of mushroom soup and cream of celery soup with one cup of milk. Mix real well. Drain grease from meatballs and put meatballs into soup mixture and simmer 30 minutes.
Mix ingredients and spread over sliced fruit. Bake at 350° for 45 minutes.
Mix. Spread over crust. Beat 3 cups of milk and 2 small packages instant chocolate pudding. Spread over cream cheese mixture. Spread Cool Whip over top and sprinkle with nuts. Chill.
Cook chicken patties according to directions on package (preferably in the oven). During the last minute of baking, place cheese on top of chicken. Place chicken on rolls and top with 2 tablespoons spaghetti sauce. Serves 4.
Preheat oven to 300 degrees. Put rice in 13 x 9 inch pan. Pour milk over it. Place chicken over rice. Put all soups and butter and chicken broth in pan. Heat till butter melts. Pour over chicken and rice. Bake 1 1/2 hours. Cover with foil, while cooking.
Cook broccoli in water until tender. Drain. Mix in a bowl eggs, mayo, soup and cheese. Mix good. Fold in broccoli. Sprinkle Ritz crumbs on top. Dot with margarine. Bake at 350° for 30 minutes (until golden brown). Do not cover.
Melt butter; add sugar and milk. Boil for 10 minutes. Add remaining ingredients. Put in a 11 x 9-inch pan.
Combine condensed milk, lemon juice, vanilla and almond; stir well. Fold in whipped cream. Pour into baked crust.
Cook cranberries in water for 5 minutes, until they pop, then take off flame. Add sugar. Cook 5 minutes more. Dissolve Jell-O in cooked berries and sugar. Let cool, not set, then add pineapple (diced), celery and a few chopped walnuts. Put in mold overnight. Serve with spiced peach or slices of canned peaches and water cress on bed of greens.
Combine all ingredients. Pour over ham. Refrigerate overnight. Turn a few times. Grill over low coals or low heat for 5 minutes a side or longer if thick.
Mix butter or margarine with sugar. Add eggs and mix well. Add remaining ingredients and mix. Pour in a 9 x 13-inch pan. Bake in a 350° oven for 35 minutes.
Stir boiling water into Jell-O. Mix until Jell-O dissolves. Add frozen strawberries. Let set 5 minutes in refrigerator.
Bake cake as directed on package in a 13 x 9 x 2-inch pan. Cool. Cream the cheese and gradually add honey; beat until smooth. Spread cream cheese mixture on top of cooled cake and sprinkle with almonds. Store in refrigerator. Cut into squares as desired.
Soak cucumbers in water and lime 24 hours; drain and rinse well. Soak in clear water 4 hours. Mix other ingredients and pour over cucumbers that have been drained. Let stand overnight. Cook until clear. Add green food coloring to desired amount. Simmer 35 minutes. Seal in jars.
Boil water, add sugar and Jell-O and mix well. Put in refrigerator until slightly chilled (about 40 minutes). Mix with Carnation milk in blender or mixer until fluffy at high speed. Crush cookies and put on bottom of 12 x 8-inch pan. Add mixture and top with more crushed cookies. Put in fridge until completely chilled and firm. Enjoy!
Grease	rectangular pan, 13 x 9 x 2-inch. Heat syrup, margarine and morsels to boiling, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in bowl; toss until coated. Fold in marshmallows 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour. Cut into 2-inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.
Mix brown sugar, nuts and cinnamon; set aside to use 1/2 at a time. Cream butter, sugar and eggs. Add vanilla and lemon juice. Mix in the remaining ingredients. Put in a greased 9-inch pan. Bake at 350° for 35 minutes.
Mix all ingredients with electric mixer. Pour into unbaked pie shell. Bake in preheated 425° oven for about 12 minutes. Then turn down to 350° and bake about 30 minutes more. Serve warm with Cool Whip.
Combine cake mix and coconut; cut in butter or margarine until mixture resembles coarse crumbs. Lightly press into bottom and 1/2-inch up sides of 13 x 9 x 2-inch baking pan. Bake at 350° for 10 to 15 minutes. Arrange peach slices over crust. Combine sugar and cinnamon; sprinkle evenly over peaches. Blend sour cream and egg; pour over all. Bake at 350° just until sour cream is set, about 10 minutes. Makes 10 to 12 servings.
Combine cream cheese, juice and Worcestershire sauce in large mixing bowl. Stir until creamy. In separate bowl, blend remaining ingredients, then combine with cream cheese mixture. Chill.
Partially freeze meat for easier cutting. Cut meat into 2 x 1/2-inch strips. In large Dutch oven or kettle, brown the meat, one pound at a time, in hot shortening. Return all meat to kettle or Dutch oven; sprinkle with pepper. Add onion, garlic and mushrooms. Combine soup, beef broth and tomato paste; blend until smooth. Add to meat; cover, simmering until meat is tender, about 1 1/4 hours, stirring occasionally. Stir some of the hot mixture into sour cream; return to meat mixture and heat thoroughly (do not boil). Cook noodles according to package directions. Serve meat over hot noodles. Serves 24.
Cube bread and place in a greased 9 x 13-inch pan. Top with mushrooms and/or meats. Melt cheese and margarine in saucepan and pour over bread. Beat milk, eggs, salt and dry mustard together. Pour over bread in pan. Cover and refrigerate overnight. Bake at 350° for 2 hours, uncovered, sitting in a cookie sheet filled with water. Serves 12 to 15.
Brown pork chops in skillet. In a 13 1/2 x 9 x 2-inch baking dish, layer pork chops, potatoes (cut in thin slices) and onion (cut in thin slices). Cover with cream of mushroom soup. Salt and pepper to taste. Cover and bake for 45 minutes on 350° or until meat is done. Uncover and bake an additional 15 minutes.
Place 4 cups boiling water over tea bags. Let steep 10 minutes. Remove tea bags; add sugar and chocolate syrup. Stir until dissolved. Let cool; chill to serve. Place one scoop of mint chocolate chip ice cream in each glass. Add tea base; top off with 2 tablespoons club soda per glass. Serves 6.
Mix ingredients and spoon over broken pretzel pieces. Bake at 200° for 2 hours. Stir frequently.
Cream butter and sugar until light. Add beaten eggs, one at a time, beating each in thoroughly. Sift dry ingredients alternately with milk and flavoring. Bake in 3 layers at 375° about 30 minutes. Fill and frost as desired.
Preheat oven to 375°. Use paper liners or grease muffin tins.
Mix all ingredients well in blender and pour into 2 quart freezer container. Freeze overnight. Remove from freezer 15 minutes before serving. After placing mixture in punch bowl pour the 2 liter sprite over fruit mixture.
Mix dry ingredients. Rub in fat. Add milk, all at one time. Stir with a fork. Turn out on floured board and turn a few times. Roll out thinly and line a baking dish or casserole with half of dough. Mix apples (thinly sliced) with sugar, a little cinnamon and nutmeg and a few drops of lemon juice. Put into lined dish. Cover with remaining pastry. Pinch crust together.
Butter a 9 x 13-inch pan and sprinkle pecans over the bottom. Evenly shake the package of pudding over the nuts. Sprinkle cinnamon over the dry pudding. Evenly place the rolls in the pan. Cook the butter and sugar until it bubbles and pour over the rolls. Put the pan in a cold oven overnight to rise. Bake in a preheated oven at 350° for 25 minutes. When done, turn upside down immediately on a serving dish.
In small bowl, combine vanilla pudding and 1 cup milk. Let thicken; add peanut butter. Mix together. Add 8 ounce Cool Whip. Put in crust. Let set while preparing chocolate pudding.
Mix together dry ingredients in a large paper bag. Pour oil over top of dry ingredients and shake until well mixed. Spread in large flat pan and bake at 200° for 1 hour.
Brown ground beef and onions; drain. In large bowl, mix beef and onions with cooked noodles. Add soups and cheese. Mix well. Place in sprayed casserole dish. Bake at 350° for 30 minutes or until bubbly.
Dredge venison in flour and salt. Melt bacon fat in a soup kettle and brown venison pieces in fat. Add sugar, onions and cider. Cover kettle and simmer for 2 hours. Add water if kettle begins to steam away liquid. Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender. You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
In large bowl, blend margarine, sugar, eggs and vanilla; beat until fluffy. Combine flour, salt, soda, cloves, cinnamon and allspice. Add to creamed mixture; mix to blend. Stir in oats and pecans. Drop by teaspoonfuls onto cookie sheet that has been sprayed with Pam. Flatten with floured fork to 2-inch diameter. Bake at 350° for 12 to 15 minutes. Cool slightly on cookie sheet; remove to cooling rack. Yield: 3 dozen large cookies.
Beat first six ingredients at low speed until mixed. Blend in pumpkin, water, baking soda and flour. Pour batter into greased mini loaf pans or mini Bundt pans. Bake at 350° for 30 to 35 minutes. Cool for 10 minutes and drop on cooling rack.
Place candy between 2 sheets of waxed paper; crush with a rolling pin until very fine. Soak in the milk for 1 hour, stirring from time to time. Mix with the whipping cream. Pour into freezing trays; freeze.
In a large bowl with electric mixer, combine cake mix, oil, eggs, sour cream and cream of coconut; beat well. Pour in 3 greased and floured cake pans or one oblong pan. Bake at 350° for 30 minutes. Cool.
Combine neufchatel cheese and blue cheese, mixing until well blended. Add mayonnaise, milk, lemon juice and chives; mix well. Combine greens and carrots. Combine ham and green peppers. In a 3 quart bowl, layer greens mixture, tomatoes and meat mixture. Spread cheese mixture over meat mixture to seal. Cover; chill several hours. Makes 8 servings.
Melt butter with olive oil and brown chicken until golden brown. As pieces brown, place in pot which has been on stove with very low heat and cover. Remove excess chicken fat from pan, add onions and mushrooms. Add tomatoes and spices. Add wine. Pour this mixture into pot with chicken and simmer for 40 minutes or until chicken is cooked.
Mix the first 6 ingredients together. Make a well in mixture. Add eggs, oil and carrots; beat together. Grease and flour Bundt pan. Bake for 1 hour in a 350° oven.