HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread caramel topping on bottom of crust; sprinkle with pecans. Refrigerate. Stir pudding mix into milk in large saucepan. Cook and stir on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours. Garnish as desired. Store leftover pie in refrigerator. Makes 8 servings.
Dissolve jello in 1 c. hot pear juice. Beat in cream cheese with mixture while juice is hot. Let jell 10 minutes. Stir in mashed pears and cool whip. Top with crushed pecans. Refrigerate.
Cream butter; add sugar slowly and beat well. Add egg yolks, one at a time, beating until well blended. Add chocolate and beat until smooth. Mix and sift flour, baking powder, soda and salt 3 times. Add alternately with beer, a little at a time. Add the beaten egg whites. Bake in oblong pan at 375° for 30 minutes or until done.
Melt butter in a heavy pan. Heat carefully to golden brown. Add almonds and lemon juice. Serve with broccoli, cauliflower and asparagus.
Pound steak. Put in wide-mouth jar or crock. Pour marinade over meat. Let stand overnight in cool place. Also for roast. Best marinade for dip.
In large bowl, combine dry cake mix, whipped topping, egg, lemon juice and lemon peel. Stir to mix well, but do not overmix.
Beat Crisco and sugar thoroughly. Add eggs. Sift together dry ingredients. Add to Crisco, eggs and sugar mixture. Chill dough. Roll ball about size of walnut. Roll in 2 tablespoons sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 400°. The cookies will puff up and then flatten out.
Place cubed steak in skillet. Simmer in suet until fairly tender. Add garlic clove for 1/2 hour; remove. Add onion and cook until thin. Add bouillon broth as well, then add the tomatoes and pepper. Continue simmering until tomatoes and peppers are thin and meat is tender. Add cornstarch to desired thickness. Add soy sauce to taste. Serve over cooked rice or Chinese noodles.
Cook oysters, onion and celery until tender. Make paste of cornstarch and water; put into oyster mixture and pour milk in.
Arrange pork chops in 3-quart casserole so that "tails" are in center. Place onion and pepper slices on top of chops. Pour chili sauce on top. Microwave on Medium for 30 to 35 minutes. Rotate dish 1/2 turn after 20 minutes. Serve with rice.
Clean strawberries and divide between 2 baked pie shells. Heat mixture except jello until clear and thick. Remove from heat; add gelatin. Stir until dissolved. Pour over strawberries in baked pie shell. Top with Cool Whip after jelled.
Beat cream cheese, sugar, sour cream, vanilla and Cool Whip until smooth. Spoon into crust. Garnish with pie cherries. Chill until set, at least 4 hours.
Grate cheese. Brown ground beef. Cook noodles. Layer ground beef, noodles, cheese and sauce at least twice. Cover and bake at 350° for 45 minutes. (Place sauce in bottom of casserole dish, on top of ground beef, on top of noodles and on top of cheese.)
Grease 9 x 13-inch Pyrex dish. Crush Oreo cookies. Melt butter. Stir cookies into butter and press into dish; freeze. Spread vanilla ice cream on top of cookies; freeze. Top with the following fudge sauce which has been previously made and cooled. Cook unsweetened baking chocolate, sugar and milk to boiling until thick. When cool, add vanilla and spread on ice cream; freeze. Spread prepared whipped topping, a sprinkle of nuts and position a cherry for each serving, in that order, on top of fudge sauce. Freeze. Serves 8 to 10.
Mix dip mix and sour cream. Then add bacon bits and cheese. Mix well and serve with chips.
Unroll 1 package crescent rolls in to 1 9 x 13-inch pan. Pat out. Mix filling and spread over. Unroll other package of crescent rolls and put over top. "Paint" the egg white over the top and sprinkle with sugar and cinnamon (a generous amount). Bake 30 minutes at 350°.
Wash cucumbers. Cut in strips. Pour boiling water over them. Let stand 4 to 5 hours. Drain and pack solidly in jars. Boil solution 5 minutes. Pour boiling hot over pickles in jars. Cook in hot water bath for 5 minutes. Makes 4 to 5 quarts.
Spread crescent rolls in a 9 x 13 baking dish. Bake for 10 to 12 minutes or until golden brown. Cool. Blend cream cheese, mayo, and Hidden Valley Ranch dressing until smooth. Fold in gradually each of the chopped vegetables (except tomatoes and Cheddar cheese). Spread mixture over crescent rolls. Chill. Top with tomatoes and Cheddar cheese. Cut into squares and serve. (It is best to refrigerate overnight before serving.)
Cream butter and shortening with sugar. Add eggs, beating well. Alternately add flour and baking powder with milk. Add extracts last. Bake in greased, 10-inch tube pan at 325° for 1 1/2 hours.
Wash beans. Cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour. Drain, discarding water. Brown roast in hot fat in a large Dutch oven or roaster. Add pepper and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350° oven for 2 1/2 to 3 hours or until beans are tender and meat is done.
In saucepan, melt butter and saute small pieces of chipped beef. Add flour and mix well, then add onion and white pepper. Stir in milk as mixture thickens. Add sour cream. Serve hot with crackers.
Pepper meat and then place in roasting bag, following bag directions. Add the 2 soups over meat and seal bag. Bake at 350° for 30 minutes per pound. Serve with potatoes.
In a medium bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks and salt; mixing thoroughly.
Mix butter with mixer until soft and creamy. Gradually add sugars. Combine flour, baking soda and cocoa, beginning and ending with flour mixture.	Stir in vanilla. Spoon batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on	a wire 10 to 15 minutes. Remove from pan and cool completely on wire rack. Sprinkle with powdered sugar, if desired.	Yields 1 (10-inch) cake.
In large saucepan, cook and stir meat until brown; drain off excess fat. Cook and stir onion with meat until onion is tender. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat, cover and simmer 20 minutes. Stir in tomatoes; heat to boiling. Reduce heat, cover and simmer 20 minutes.
Brown meat and onion. Drain grease off. Mix tomatoes, salt, pepper, chili powder, sugar, water and rice in bowl. Mix good. Add to meat and onion. Cook until rice is tender.
Mix fruit and marshmallows with cream cheese and add whipping cream or Dream Whip. Add a few drops of red food coloring.
Mix together and pour in freezer. Add regular milk to fill line. Stir and freeze. Makes 1 gallon.
Cream butter and sugar together. Add eggs, one at a time. Add dry items, one cup at a time. Add vanilla extract. Bake at 350° in 8 or 9-inch pan. Complete with your favorite topping.
Mix vegetables, relish and bacon together. Mix mayonnaise and 1/4 cup pickle juice. Place 1/2 of crumbled bread in bowl. Next, layer 1/2 of the mixed vegetables and top with 1/2 of the mayonnaise topping. Repeat with bread, vegetables and mayonnaise topping. Chill overnight.
Crush graham crackers; mix in bowl with melted butter. Press into bottom of 9 x 13-inch pan. Place in refrigerator. Follow directions on pudding box. When pudding is cooked, add cream cheese; mix with electric mixer until smooth. Pour into prepared crust; refrigerate until ready to serve.
Cook all ingredients	until tender.	Then add 2 cups mashed potatoes to make soup thicken.
Grind ham, pork and beef. Add graham cracker crumbs, egg and milk. Mix and shape into balls. Top with sauce: tomato soup, vinegar, brown sugar and dry mustard. Bake 1 hour at 350°.
Peel, wash and dry potatoes to fill skillet, slightly layering. Cook sliced potatoes on a medium heat until brown and crispy. Beat the eggs. Add seasonings to taste. Pour eggs over potatoes in skillet; cook until set. Turn the potatoes over to brown on the other side. Turn out of skillet; cut into serving pieces.
Add butter and cheese to grits; stir until blended. Add eggs and milk. Bake in greased casserole dish at 325° for 30 to 40 minutes.
Mix ingredients together well. Bake in 350° oven for approximately 40 minutes.
Brown beef and onions in skillet. Season with salt and pepper. Add hot pepper seeds, if desired. Mix meat mixture with remaining ingredients. Bake in 300° to 350° oven until done, about 2 hours.
Combine beef, oats, onion, egg, salt, pepper and 1/2 cup tomato sauce. Mix well and pack into a lightly greased 9 x 5 x 3-inch loaf pan. Bake loaf at 350° for 15 minutes.
Cut a broiler into small pieces. In a deep frying pan with a cover, heat 3 tablespoons olive oil; add chicken and brown until golden on all sides. (If desired, skin can be removed.) Add chopped onion, parsley, basil, salt and pepper. Brown together with chicken until onion is golden. Pour over all 1/2 cup wine (white or red). Cover and let simmer for about a minute; add tomatoes that have been crushed with a fork. Cover and simmer for 20 to 30 minutes or until chicken is tender. Makes 3 or 4 servings.
Cream the butter and sugar. Add sifted flour. Roll very thin. Cut and bake at 325° about 20 minutes.
Cook egg noodles in chicken broth (as many cups cooked egg noodles as chicken). Mix ingredients together. Bake at 350° for 35 minutes. May top with crushed potato chips.
Mix equal amounts of apple juice and ginger ale to freeze a mold, to put in punch bowl. Then add equal amounts of chilled apple juice and ginger ale to punch bowl.
Melt margarine in a large saute pan. Saute mushrooms, onions and garlic. Remove from pan with broth remaining. Add sirloin and brown over medium heat. Remove meat to dish with mushrooms and onions. Add remaining ingredients to broth in pan, making sure to make a paste with cornstarch first to avoid having lumps in gravy. Stir this constantly until mixture thickens. Add back the beef, mushrooms and onions and mix together with gravy. Pour this into a large casserole dish. At this point the dish can be refrigerated for cooking the next day. Bake, covered, in a 325° oven for 1 1/2 hours. This is delicious served with rice and green beans. Also a good dish to fix on Saturday and cook on Sunday morning for a perfect Sunday lunch. Enjoy!
Dissolve gelatin in hot water; cool slightly. Add remaining ingredients; mix well. Pour into 6-cup mold. Chill.
Soak poppy seed in the cup of water about 2 hours. Add this and other ingredients to cake mix and mix well. Pour into ungreased tube pan. Bake about 35 minutes at 325°. Turn pan upside down to cool. Glaze with your favorite glaze.
Put chuck roast into crock-pot. Add all ingredients to this. Add enough water to cover just over the ingredients. Cook on high for 3 to 4 hours. May be best to add your cut up potatoes last so it won't be mushy. You can add the last hour.
Line a 9 x 9 x 2-inch pan with foil (foil should be over edges of pan). In medium pan, combine sugar and syrup. Cook until sugar is dissolved. Stir in peanut butter until melted. Remove from heat; add cereal, stirring until combined. Press cereal in pan. Microwave chocolate chips for 1 minute (all will not be melted). Spread on cereal. Wait 5 minutes, then spread evenly. Chill about 30 minutes. Lift cereal out. Peel off foil and cut.
Cook zucchini in small amount of water until tender. Drain and mash. Saute onion in butter until tender. Mix together onion, zucchini, corn, eggs, cheese, salt and pepper. Pour into a greased baking dish.
Mix mayonnaise, sugar and vinegar together and spoon dressing over salad several hours before serving or for crispier salad, just before serving.
Mix flour, shortening and sugar until well blended. Add eggs, water, vinegar and walnuts. Mix well. Press into 12-inch pizza pan. Bake at 350° until light brown.
Boil chicken and remove from bone. Saute celery and bell pepper in 1/2 stick of butter. Boil egg noodles in chicken broth to cook. Add chicken, mushroom soup, celery mixture and egg noodles and simmer. Salt and pepper to taste.
Cream sugar, shortening and margarine until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla. Combine dry ingredients and add alternately with creamed mixture.
Heat oven to 350°. Combine sour cream, soup, cheeses and onion into large bowl. Stir until mixed. Break apart any large clumps of hash browns while in package, then combine and stir into other ingredients. Spray 9 x 13-inch glass pan with a nonstick oil pan coating. Pour into pan and add diced margarine on top. Bake for 1 hour.
Brown sausage in skillet. Drain, and retain grease. Saute onions and celery in 2 Tbsp of grease until tender. Mix bread cubes, browned sausage, onions, celery, all spices and orange juice. Stir in the remaining grease. Add chicken broth to moisten (1 to 2 small cans). Place in a baking dish. Pour the remaining butter over the dressing. Bake at 350 degrees for 30-45 minutes.
Place bread on cookie sheet. Spread margarine over bread, then add sprinkles or cinnamon sugar. Broil until toasted.
In 10 ounce glass, put 3 or 4 scoops of vanilla frozen yogurt. Pour Kern's peach juice to fill glass.
Mix ingredients together. Roll into a ball. Roll in nuts (optional). Refrigerate until ready to use. Makes 1 large cheese ball.
Combine squash and onion in saucepan with small amount of water. Cook until tender. Drain. Add remaining ingredients and pour into greased casserole dish. Top with some crumbled crackers and grated Cheddar cheese. Bake in 350° oven for approximately 35 minutes until top is brown. Makes 6 servings.
Combine water, sugar and cherries. Boil gently 5 minutes. Remove from heat and stir in gelatin until dissolved. Add pineapple (do not drain), nuts and cola. Place into mold and chill. (I think it's better the second day.)
In a 9 x 13-inch pan, lay Twinkies, side by side (cream side up) in 2 rows. Spread with pineapple. Cover with bananas. Prepare pudding according to package directions. When thickened, spread over bananas. Refrigerate. Before serving, top with Cool Whip and nuts.
Dump cherries, pineapple and nuts in a 9 x 11-inch pan. In bowl, cut oleo with 2 knives into dry cake mix and sprinkle over fruit. Bake for 1 hour at 350°.
In small bowl, stir together barbecue sauce, horseradish, prepared mustard and Worcestershire sauce until well blended. Place spareribs in large saucepan; add water. Cover; bring to boil over high heat and boil gently 30 to 45 minutes or until tender. Drain well. Brush ribs with sauce. Grill, brushing with sauce and turning frequently, 20 minutes or until browned. Makes 4 to 6 servings.
Melt butter and stir in flour. Add cream and cook, stirring often, for 5 minutes. Boil pasta; drain. Put sauce over pasta; add 3/4 of the ham and cheese. Add black pepper. Toss and add rest of ham and cheese. As a side dish, omit ham.
Cook pasta according to directions on package, also add bouillon cubes to water while cooking. Saute garlic in small skillet in 1 tablespoon olive oil for about 3 minutes. Cook broccoli in microwave for 4 minutes. Cook corn in microwave for 4 minutes. Drain pasta. Mix all ingredients together. Serve warm or cold.
Dissolve 2 tablespoons Knox plain gelatine in 3/4 cup cold water; stir until thoroughly dissolved. Add dissolved gelatine to custard. Set custard mixture aside to cool. When custard mixture is cool, pour into macaroon mixture. Mix well; cover and let stand overnight in refrigerator. Serve in dessert dishes and top with whipped cream. This dessert was Mother's favorite to serve at parties and special dinners.
Mix well! Bake at 300° for 2 hours in greased and floured tube pan.
Heat oven to 375°. Place foil on countertop for cooling cookies. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat on medium speed with electric mixer until well blended. Beat egg into mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop by rounded tablespoonfuls 3-inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes for chewy cookies, longer for crisp cookies.
Soften cream cheese; beat in mayo and add Cool Whip. Fold in	remaining ingredients. Spread into 9 x 13-inch cake pan; freeze and serve.
Prepare chicken breasts and place in microwave dish. Bake on High for about 20 minutes (until chicken is done). Pour out juice. Pour Ragu over chicken. Put sliced cheese over sauce. Put back into microwave and heat sauce and melt cheese, 2 to 5 minutes. Serve over noodles or as a main dish. Quick and delicious.
Mix all ingredients together. Drop by spoonfuls on a greased cookie sheet. Bake at 350° until biscuits are brown. Brush with melted butter and parsley while hot.
Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla, lemon juice and rind. Sift together dry ingredients; add alternately with buttermilk to creamed mixture. Turn batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake in 350° oven for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove and continue cooling on racks.
Mix together dry ingredients. Add eggs, then shortening and flavorings. Roll out dough and cut with cookie cutters. Bake at 325° for approximately 10 minutes.
Fry bacon; drain and remove. Slice into fat the onions in rings. When brown, add brown sugar, vinegar, garlic powder and salt. Cook 20 minutes. Drain excess fat. Pour sauce over this mixture: butter beans, green beans, limas and kidney beans. Add baked beans. Stir and break bacon into mixture. Bake 1 hour at 350°.
Cream together the cream cheese, margarine and powdered sugar. Add pudding and slowly beat in milk. Fold in 4 ounces Cool Whip; reserve rest for top. Line a 9-inch pan with wafers. Slice bananas on top of wafers. Top with pudding mixture. Refrigerate. Top with Cool Whip before serving.
Cook macaroni until done and drain. Brown beef, pepper and onion. Drain and add spaghetti sauce. Pour all ingredients into an oblong pan and top with shredded cheese. Bake at 325 degrees until cheese starts to brown.
Combine all ingredients and mix well. Chill in refrigerator until very firm. May be served as a congealed salad or put in 2 graham cracker crusts and served as a pie.
Wash potato. Place onion on top of potato. Wrap bacon around potato and onion. Wrap all three in aluminum foil. Bake in a 350° oven for 1 1/2 to 2 hours. Rotate once while baking.
Brown hot dogs with onions and bell peppers. Stir in remaining ingredients. Cover and cook on low for 20 to 30 minutes, stirring often.
Combine sugar, cocoa, margarine and whole milk in saucepan. Bring to a boil and boil 1 minute at rolling boil. Remove from heat. Add peanut butter and oats and stir well. Drop by the teaspoon on wax paper or foil; let cool.
In large bowl, dissolve gelatin in boiling water. Slice bananas into gelatin mixture. Add frozen strawberries and undrained pineapple. Pour half the mixture into a 13 x 9-inch pan. Refrigerate 1 hour. In mixer bowl, beat cream with sour cream and sugar; spread over chilled layer. Gently spoon remaining gelatin mixture on top. Refrigerate until firm, about 2 hours. Cut into squares; serve on lettuce-lined salad plates. Garnish with additional pineapple.
Cream butter, Crisco and sugar in mixing bowl until fluffy. Add eggs, 1 at a time, beating after each addition. Sift flour and measure. Add salt and cocoa to flour and sift again. Add flour	mixture alternately with fruit juice to creamed mixture and mix well. Do not overmix. Add flavor and mix well. Pour into greased and floured 10-inch tube pan. Bake in preheated oven at 300° for 2 hours or until cake tests done.
Cook and mash sweet potatoes. Blend with remaining ingredients. Pour into 9-inch unbaked pie shell or into 2 small pie shells. This is to be topped with applesauce topping. Bake at 425° for 20 minutes, then reduce heat to 350° and bake an additional 25 to 30 minutes or until inserted toothpick comes out clean.
Brown onions and garlic in oil; add mushrooms. Sprinkle meat with 4 tablespoons flour and brown. Add soup, water and seasonings. Put in 300° oven for 1 hour. Remove. Add sour cream. Serve on rice or noodles.
Cook first 3 ingredients in large skillet until meat is brown; drain. Add beans, picante sauce and taco seasoning mix. Stir well. Cook over medium heat until blended. Spoon into 12 x 8 x 2 dish. Sprinkle with cheese. Bake at 400° for 5 minutes until cheese melts. Serve with tortilla chips.
Brown bacon, hamburger, diced onion. Drain off excess fat. Pour hamburg, bacon and onion in large casserole dish. Combine beans, soup, brown sugar. Mix with hamburg mixture. Bake uncovered 325° for 1 1/2 hours.
Preheat oven to 375°. Grease cookie sheet with margarine. Cream margarine, oil and brown sugar. Add egg and vanilla and beat well. Add whole wheat flour, salt, baking powder, wheat germ, rolled oats, raisins and nuts and mix well. Add water if too dry. Drop batter by teaspoonfuls onto cookie sheet and bake 10 to 12 minutes.
Brown meat and onion. Drain fat. Pour in a large saucepan and add remaining ingredients. Cook on low for 1 to 1 1/2 hours.
First, chop the lettuce two or three times. Put in a large bowl. Next, add the sliced tomatoes. Then add the carrots, cheese and the Bac*Os. Finally select a salad dressing and spread the dressing. Then serve.
Mix first 3 ingredients. Beat in thoroughly eggs, milk, vanilla and butter. Fold in pecans or walnuts. Bake at 375° for 40 to 50 minutes or until set.
Combine all ingredients in container of an electric blender. Process until smooth. Chill. Serve with corn chips.
Pour popcorn into a huge bowl. Add peanuts and M&M's. Mix together. Put in margarine and marshmallows in a large microwaveable bowl. Microwave on High for 1 1/2 to 2 minutes or until marshmallows are puffed (or you can use a saucepan and cook until marshmallows are puffed). Mix margarine and marshmallow together. Add gelatin to marshmallow mixture. Stir until well mixed. Pour over popcorn mixture. Slightly grease hands well. Shape mixture into balls and place on waxed paper until completely cool.
Combine and cook until it forms firm ball in cold water, then add 2 cups raw peanuts. Cook until light brown or honey colored. Add vanilla, small chunk butter, then add soda and stir quickly until thoroughly dissolved. Pour onto Reynolds Wrap while still foaming. Be sure not to overstir after adding soda. Let cool thoroughly and break into pieces.
Gradually stir milk and egg into pudding mix in a saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice.
Cream the butter for 15 minutes. Add sugar gradually and beat an additional 15 minutes. Add eggs, one at a time. Add vanilla. Add baking powder, then add flour gradually, until it doesn't stick to your hands. Form dough into balls the size of a walnut. Roll dough with the palms of your hands to an 8-inch length. Fold in half and give it a couple of twists. Put on cookie sheet lined with tinfoil. Brush with beaten egg (sesame seed optional). Bake at 350° for 15 to 20 minutes. Makes 5 dozen.
Bake cake and cool. Crumble 1/2 of cake in punch bowl. Mix pudding with milk. Pour 1/2 of pudding over 1/2 of cake. add 1/2 of cool whip. Repeat layers and top with 2 large butterfinger candy bars that have been crushed.
Preheat oven to 350°. Sift flour, salt, baking powder, soda, nutmeg, cinnamon and ginger together three times. Beat eggs until thick, adding sugar gradually as you beat. Whip in the pumpkin, then melted butter. Beat in the dry ingredients and mix well. Fold in the nuts. Pour into 2 buttered and floured pans. Bake for 1 hour or until a toothpick inserted in center comes out clean.
Combine first 5 ingredients in a large skillet; cook over medium heat until sausage is browned and vegetables are tender, stirring to crumble meat. Drain. Stir in remaining ingredients except almonds; mix well. Spoon into a lightly greased 3-quart casserole and sprinkle with almonds. Bake at 350° for 1 1/2 hours. Garnish with parsley, if desired.