HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine sweetened condensed milk and water; add pudding mix. Beat well. Chill 5 minutes in refrigerator. Fold in whipped cream. Spoon 1 cup of mixture in 2 1/2-quart glass serving bowl. Top with 1/3 wafers, banana and pudding. Repeat ending with pudding. Refrigerate. Serves 8 to 10.
Mix dry ingredients. Add vanilla to water and mix with dry ingredients. Spread in shallow nonstick pan. Bake in preheated oven at 350° for 15 minutes. Lower heat to 225° until cereal is dry. Drying time is approximately 2 hours.
Preheat oven to 425°. In a large bowl combine pumpkin, milk, eggs, spices, salt and 1/2 cup coconut. Mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350° and bake 35 to 40 minutes more, until knife inserted comes out clean. Cool. Garnish with whipped cream and remaining coconut. Refrigerate leftovers.
Saute onion in oleo until tender. Bring water with bouillon cubes to a boil. Add noodles and cook for 5 minutes. Don't drain. Add onion to water and noodles. Add broccoli, garlic salt, salt and pepper; cook until broccoli is thawed. Add milk and Velveeta. Stir until cheese melts.
Preheat oven to 350°. Mix all ingredients thoroughly. Shape into a loaf in a baking pan. Bake 1 1/4 hours or until done. Drain off excess fat.
Mix all ingredients together. Add salt and pepper to taste. This recipe will serve 4 people.
Saute green pepper and onion in olive oil. Add meat; drain fat. Add remaining ingredients; simmer for 2 1/2 hours. Add spaghetti.	You may freeze sauce for up to 3 months.
Flour, salt and pepper chicken breasts. Brown both sides of breasts in olive oil. Place chicken in large baking dish. Mix remaining ingredients and pour over chicken. Bake at 350° for 1 hour. Uncover and continue to bake for 15 minutes.
Combine banana, milk, honey, vanilla and ice in container of electric blender; whirl until smooth. Pour into two 10-ounce highball glasses. Garnish with lime wedges.
Beat eggs; add buttermilk and mix well. Sprinkle red pepper and salt on chicken breasts to taste. Dip in eggs and buttermilk, then flour. Fry in peanut oil until tender.
Mix all ingredients together to make the batter. Clean fish; wash and pat dry. Flour on both sides, then dip in batter. Fry in 1/4 inch of oil; brown.
Mix together in a medium saucepan and let simmer slowly about 1/2 hour.
Place chicken in casserole dish. Pour the dressing over the chicken. Bake in a preheated 350° oven for 30 to 45 minutes. Remove from oven. Let set for 5 minutes before serving.
Pat hot dogs dry with paper towel. Heat oil (2 - 3 inches) to 365°. Mix flour, cornmeal, baking powder and salt. Cut in shortening. Dip hot dogs in batter, allow excess batter to drip off. Fry 6 minutes turning once. Insert wood skewers in end of each.
Mix shortening and 1 1/2 cups sugar. Add eggs and mix well. Add flour, soda, baking powder and salt; mix well. Roll in walnut size balls and roll in cinnamon and sugar mix. Place on ungreased cookie sheet and bake 8 to 10 minutes at 400° until lightly brown but soft.
Mix ingredients in large pot and cook on high until begins to boil. Lower heat so contents cook just below a boil for 2 hours. Let simmer on low heat for 2 additional hours or until thick. Be sure to stir every 15 to 20 minutes.
In saucepan, melt butter in boiling water and salt. Add the flour all at one time. Remove from heat. Beat the mixture by hand, vigorously. Add to the mixture, 1 egg at a time, beating vigorously each time, until all eggs are done. Drop by tiny teaspoonfuls onto a greased baking sheet. Bake at 450° or until golden. This makes a lot. You can fill the puffs with a variety of fillings. My favorite is chicken salad. Can fill with puddings, ham salad, tuna salad, etc. These can be prepared and frozen (unfilled).
Whip chopped fruit in a blender until smooth. To prepare, whip at high speed until peaks form. Yields 1 3/4 cups.
Separate rolls into 8 triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon/sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining butter and cinnamon/sugar. Place with sugar side up in greased muffin cups. Bake at 375° for 13 to 15 minutes. Serve warm. Yield: 8 servings.
Mix boiling water, Jell-O and sugar together, then add 1 gallon of water and 2 liter bottle of 7-Up. Chill in refrigerator.
Combine first 8 ingredients and cook slowly until thickened. Cool. Roll pastry 1/8-inch thick and cut into 4-inch circles. Place a tablespoon of fig mixture on half of each circle. Moisten edges and fold other half over filling. Pinch edges together and prick top. Place on baking sheet and bake at 450° for 15 minutes. Makes 8 to 10.
Drain green beans. Mix cheese, soup and beans. Mix in half the onions. Cook in oven for 30 minutes at 350°. After 25 minutes, spread on other half of onions, then cook remaining 5 minutes.
Cook pudding according to directions using fruit juice for liquid. Completely cool. Add fruit and chill for several hours or overnight.
Steep tea bags in boiled water for 5 minutes. Remove tea bags and add apricot nectar, orange juice, sugar and cinnamon sticks. Stir well and simmer for 10 minutes. Remove cinnamon sticks, insert cloves into lemon slices and float atop tea in mugs.
Heat oven to 350°. Prepare crust but do not bake. Beat cream cheese slightly. Add eggs, sugar, vanilla and lemon peel. Beat until light and fluffy. Yo may add chocolate chips. Pour into crust. Bake until firm, about 25 minutes. Spread with topping if you didn't use chocolate chips.
Cook onions and celery with bacon and thyme until tender, drain. stir in remaining ingredients, bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
Brown lightly the first 3 ingredients in the shortening. Add the soups, water and garlic. Heat all until warm, then add the cheese and spaghetti. Place in a 3-quart casserole. Top with the 1/2 cup additional cheese. Bake at 350° for 30 minutes or until bubbly. Enjoy.
Mix all of ingredients and spread fairly thin in large pan. Cook 15 to 17 minutes at 350°.	Cut in squares after cooling.
Place flour tacos on a baking sheet. Cut each into 6 wedges. Bake according to package directions. Coat wedges with cinnamon and sugar mixture while hot. Yield: 2 dozen.
Boil chicken until done. Cool and tear apart. Reserve 1/4 cup broth. Use remaining broth to cook the spaghetti until done. Saute the onion, green pepper, celery and garlic in the margarine. Drain spaghetti and add sauteed vegetables. Add soup, 1/4 cup broth, tomatoes, Worcestershire sauce, pepper, salt and hot sauce. Mix well and add chicken. Bake in lightly greased 13 x 9-inch pan. Top with cheese. Bake at 350° for 15 minutes.
Cream softened cream cheese and 1 cup butter together. Blend in flour. Chill one hour.
Place milk and cream in a boiler and heat. Do not boil. Set aside. Mix eggs, sugar, vanilla and lemon extract. Pour milk into this mixture. Pour into 2 pie shells. Bake at 325° for 30 minutes or until middle is done.
Mix and bake in bundt pan at 350 for 1 hour or until done.
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain beans, return to pan. Add 3 cans chicken broth, chopped onion and next 5 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours or until beans are tender. Add remaining can of chicken broth, chicken and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer for 1 hour, stirring occasionally. Serve with remaining ingredients.
Cook spinach as directed on box. Drain spinach; squeeze out liquid. Combine all ingredients except tortilla. Mix well. Spread about 2 heaping teaspoons of mix on tortilla. Be sure to spread it thin and evenly. Roll and cut into desired lengths. Refrigerate until ready to serve.
Saute onion, celery, pepper and garlic in peanut oil. Add canned tomatoes and chicken broth. Simmer for 1 hour. Add sausage, ham, parsley, Tabasco, Worcestershire and thyme; simmer 20 minutes more. Add rice; cook 25 minutes more. Best in a big kettle. Enjoy!
Combine flour, salt and shortening as for pie crust. Mix egg yolk to milk. Add egg mixture to flour mixture. Mix well. Roll to fit pizza pan, saving 1/2 for crust.
Line a large cookie sheet with tinfoil. Break graham crackers into sections and cover the entire surface of the pan. In a saucepan on the stove, melt butter; add sugar and bring to a boil, stirring constantly. Boil for exactly 2 minutes. The mixture will look light yellow and fluffy. Remove from heat and spread evenly over the crackers. Sprinkle with chopped nuts or coconut (or both). Bake at 300° for 10 minutes. Cool until bottom of pan is warm to touch. Remove from pan.
Melt butter. Slowly stir in milk. Cook until smooth. Add salt, pepper and paprika. Stir in cheese until it is melted. Alternate layers of carrots and asparagus and sauce in a baking dish. Top with crumbs. Bake at 350° until bubbly. (If using fresh vegetables, precook slightly; also if using frozen veggies.)
Mix fruits, celery and walnuts. Combine sour cream, honey and salt. Fold into fruit mixture. Spoon onto lettuce, which is placed on serving plate. Garnish with additional walnuts, if desired. Makes 4 to 6 servings.
Cook spaghetti; rinse in cold water. Add all ingredients; marinate overnight. Serve for dinner the next day. The longer it is in the refrigerator, the better.
Spread dough on a lightly greased cookie sheet; bake 10 minutes at 400° and allow to cool. Mix cream cheese, mayonnaise, dill weed and onion powder; spread on crust. Top with any combination of vegetables listed.
Chop eggs into medium pieces. Combine eggs, cabbage, onion and pickle relish. Mix together mayonnaise, mustard, salt and pepper. Toss dressing mixture with coleslaw mixture. Put into serving bowl. Sprinkle with paprika. Makes 8 servings.
Line a 13 x 9-inch baking dish with chicken breasts. Saute all vegetables in butter; then pour over chicken. Cover with foil and bake 45 to 50 minutes at 350°.	Remove foil and top chicken with Provolone cheese. Bake 10 minutes more or until cheese melts.
In saucepan, combine egg yolks, milk, 1/4 cup sugar, tapioca and salt. Mix well. Cook over medium heat until mixture comes to a full boil, stirring constantly. Remove from heat. Blend in vanilla. In bowl, beat egg whites until frothy. Gradually add 2 tablespoons sugar; beat until mixture forms soft peaks. Fold into tapioca mixture just until well combined. Spoon into serving dishes and cool. Makes 4 to 5 servings.
Break eggs into blender; turn on slow. Add oil slowly. Pour egg and oil mixture over remaining ingredients; mix well. Sprinkle grated cheese on top. Bake in greased casserole at 350° for 1/2 to 1 hour, depending on depth of dish.
Wash fish. Place crushed croutons on waxed paper. Mix with Parmesan cheese and paprika. Roll fish on crumbs and place in well-greased 9 x 13-inch baking dish. Drizzle oleo over top. Bake at 300° for 10 to 12 minutes.
Combine all the dry ingredients and use to coat chicken. Bake at 350° for 1 hour, or until done. Serves 8.
In 2-quart saucepan, place carrots; add enough water to cover. Bring to boil; cook over medium heat until carrots are crisply tender (8 to 12 minutes). Drain. Return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through, 5 to 7 minutes.
Combine soup and seasonings in saucepan. Heat thoroughly, stirring. Place hominy in greased casserole dish. Pour soup mixture over hominy. Top with bread crumbs and almonds. Bake at 300° for 15 minutes. Makes 10 to 12 servings.
Place meat in 2-quart casserole. Do not season. Pour dry soup and mushroom soup on top. Add 7-Up or ginger ale. Bake at 275° for 4 hours. Do not open oven door while cooking. Let stand 30 minutes before serving. Serve with mashed potatoes or over rice.
Combine 3 cups flour, sugar, salt, yeast and baking soda. Heat liquid until very warm, add to dry ingredients and beat well. Stir in rest of the flour. Divide dough in half. Grease and cornmeal two loaf pans. Put dough in pans and sprinkle cornmeal on top. Cover and let rise for 45 minutes. Bake 25 minutes at 400°.
Mix all together with hand mixer. Cook over medium heat to low heat very slowly, until coats a metal spoon. Do not burn; stir constantly. Set off heat and let cool. Refrigerate. If too thick when serving, add a little milk to thin.
Prepare whipped topping according to package directions, adding almond extract. Beat in softened cream cheese. Fold in drained fruit and marshmallows. Freeze in 9 x 9-inch pan or you may freeze in individual servings by using paper baking cups. Freeze several hours or overnight. Makes 9 to 12 servings.
Pat roast dry with paper towel. Rub with peppers and salt. Heat oil in pot over moderate heat. Brown roast on all sides.
Mix ingredients all together, except tomato juice. Form into medium size balls. Bring tomato juice to a boil in a large pan. Add meatballs and boil 5 to 10 minutes. Reduce heat and simmer 45 minutes.
Scoop half of the ice cream into the crust. Poke holes in the ice cream with a fork and drizzle about half of the chocolate syrup over it. Repeat with the rest of the ice cream and chocolate syrup. Top with the crushed candy bar. Freeze.
Mix together the first 3 ingredients. Bring to a boil and set aside. Roll the sausage into small meatballs, approximately 36 per pound. Place on cookie sheet and bake at 350° until brown. Drain off grease. Add meatballs to sauce. Heat and enjoy. Prepare ahead of time and freeze.
Mix together the Crisco, flour, sugar and baking powder like for pie crust. Save 3/4 cup for top of cake. Add to reserved pie crust mixture the cinnamon. Add to the rest well beaten eggs and milk. Beat well and pour into greased pan. Add topping to this and bake at 350° until done.
Dissolve jello in hot water. Let cool in refrigerator until consistency of egg whites. Add fruits and celery. Stir well. Pour in pan or molds. Refrigerate 4 to 5 hours.
Mix all ingredients together, except Ritz crackers and margarine. Pour into greased casserole dish. Mix Ritz crackers, crumbled, and melted margarine. Cover vegetable mixture with crumb topping. Bake at 350° for 25 to 30 minutes.
Form ground beef into four patties. Slice onion and place slices on beef. Place peeled and cubed potatoes and carrots on beef. Sprinkle salt and pepper on ingredients. Place this on aluminum foil and cook in oven at 350° for approximately 1 hour.
Combine condensed milk, egg yolks and lime juice together until well blended. Pour into pie crust. Bake at 325° for 20 minutes. Top with whipped cream or use the egg whites to make a meringue.
Boil meat for 1/2 hour and then add all ingredients. Let cook for 2 to 3 hours. The longer it cooks, the better it tastes.
Mix gelatine, sugar and salt thoroughly in saucepan. Add 1/2 cup water. Place over low heat and stir until gelatine is dissolved. Remove from heat and stir in remaining 3/4 cup water and lemon juice.
In 9 x 12 1/2-inch pan, spread cracker crumbs, coconut, chips, nut meats and milk. Sprinkle with 1 stick melted oleo. Bake at 325° for 30 minutes. Cool and cut.
Lightly oil the bottom of a 13 x 9-inch pan. Line the bottom of it with cheese slices (thin). Brown sausage. Saute chopped onion and mushrooms until tender (about 5 minutes). Beat eggs and mix with sausage, onion and mushrooms. Pour over cheese and lightly sprinkle with seasoned salt and pepper. Bake at 350° for 20 to 30 minutes. Serve with toast. This dish is delicious reheated in the microwave.
Combine all ingredients. Mix until smooth. Pour in greased cast-iron skillet. Bake at 450° for 20 to 25 minutes.
Break vermicelli in thirds. Boil until done; drain, but do not rinse. Sprinkle generously with Accent, lemon juice and salad oil. Mix and cover tight; refrigerate overnight. Next day, add vegetables, salt and pepper to taste and enough mayonnaise to mix. Blend and let sit several hours.
Cream together Crisco and sugar. Add egg yolks, one at a time. Scald soda in boiling water and add to buttermilk. Add alternately with flour. Add vanilla. whip 5 egg whites and fold into batter. Bake at 325° for 1 hour and 25 minutes.
Heat Crisco shortening or oil in large saucepan or Dutch oven on medium heat. Add onion and green pepper. Saute until softened. Add meat. Brown lightly. Stir in undrained tomatoes, tomato sauce, chili powder, salt, pepper and hot pepper sauce, if desired. Bring to a boil. Reduce heat. Simmer 45 minutes. Add undrained kidney beans. Bring to a boil to heat beans. Makes 8 one-cup servings. Contains 185 calories, fat 5 g (51 cal or 28% of total calories), sat fat 1 g (7% of total calories), carb 18 g, protein 17 g, chol 35 mg and sodium 505 mg.
Brown rice lightly in oil in a 10-inch skillet. Add onion and green pepper, saute until onion is transparent. Stir in remaining ingredients. Simmer, covered, over medium heat 20 to 25 minutes.
Cream softened cheese with dressing and mayonnaise. Stir in all other ingredients. Happy dipping. Yields 3 pints.
Stir flour into melted butter, add nutmeg, orange juice and sugar. Mix together. Place chopped apples in unbaked pastry shell and pour above mixture over them. Put strips of pastry over top and bake 15 minutes at 450. Reduce heat to 300 and bake until done, usually 25 to 30 minutes.
Place apples into pie shell and sprinkle with Sugar Twin, cinnamon and water over apples. Place butter on top and cover with pie crust. Bake at 375° until crust is brown and apples are tender.
If using all-purpose flour, use 3 1/2 teaspoons baking powder and 1 teaspoon salt.
Cut half of the berries in halves, reserving 6 small berries with stems left on for garnish. Put halved berries in pie shell. Crush remaining berries and combine with sugar, water, cornstarch, lemon juice and salt. Cook until thick and clear. Cool. Pour cooked mixture over berries in pie shell. Chill. Put a ring of whipped cream around top of pie and decorate with reserved berries.
In Dutch oven brown ground beef and onion. Add flour. Add remaining ingredients and bring to a boil. Adjust seasoning to personal taste.
Brown chops on both sides. Place an orange slice on each chop; sprinkle with cinnamon and nutmeg. Add broth and sugar. Cover; cook over low heat 35 minutes.
Mix yeast, flour, sugar and salt in bowl. Put water, milk and melted margarine in another bowl; heat until warm. Add warm liquid to dry ingredients and beat well. Add beaten eggs and melted butter. Beat at high speed for 1 to 2 minutes. Stir in enough flour (4 to 5 cups).
If using fresh tomatoes, peel and dice them. Heat the butter in a nonstick skillet and saute the onions and garlic, stirring to prevent the garlic from burning. Transfer the onions and garlic to a heavy bottom pot. Add the tomatoes and house seasoning, cover the pot and cook over medium-low heat for 35 minutes. Add the sugar or Splenda and the parsley. Mix the cornstarch and milk until smooth. Bring the tomatoes to a boil and pour in the cornstarch/milk mixture, stirring constantly. Add the Parmesan cheese, if using, and stir well. The stewed tomatoes are wonderful served over rice.
Dissolve jello in boiling water in medium bowl. Add sugar, stirring to dissolve. Add raspberries. Chill until syrupy, stirring once or twice. Whip the cream or Dream Whip until stiff and fold into thickened jelly. Fold in marshmallows. Pour into 4-cup mold. Chill.
Combine soup, milk and sour cream in bowl; blend well. Fold in cucumbers. Add seasoning to taste. Chill covered until serving time. Adjust seasoning if necessary. Ladle into chilled glass bowls. Garnish with finely chopped walnuts. Makes 4 servings.
Pop corn and place in large bowl. Melt margarine and marshmallows over low heat (do not boil). Pour over popcorn. Add the M&Ms and peanuts; mix well. Press into a greased angel food cake pan. Refrigerate one hour, unmold and slice with a sharp knife.
Dissolve yeast in water. Set aside. In large bowl, beat egg. Add yeast and water.	Then add half of flour mixed with salt and sugar.	Add melted shortening.	Then rest of flour mixture. Let rise double in bulk. Make out rolls 2 hours before baking and let rise. (Cover tightly and this dough can be left in refrigerator for 3 days if you want to use only part of it.) Bake 15 minutes at 350°.
Combine graham cracker crumbs and margarine, stirring well. Line muffin pans with foil baking cups. Spoon approximately 1 teaspoon crumb mixture into each liner. Gently press into bottom. Beat cream cheese at high speed of mixer until light and fluffy. Gradually add sugar and mix well. Add egg and vanilla; beat well. Spoon mixture into liners. Bake at 350° for 10 minutes. Spoon 1 tablespoon apricot spread on each cheesecake. Chill thoroughly. Yields 2 dozen.
Grease and flour loaf pan or large angel cake pan. Cream together butter or margarine and sugar. Add eggs. Sift together flour (leave rounded on top of cups), cinnamon, nutmeg and allspice. Mix soda with buttermilk. Add to first ingredients alternately with dry ingredients. Fold in cherry preserves, pineapple preserves, apricot preserves, nuts and vanilla. Bake 1 1/2 hours at 325°. Let stand for 15 minutes before removing from pan.
Mix all ingredients together. Form into any shape on a lined platter. Cover and chill 4 hours. Serve with assorted veggies or crackers.
Cream butter at medium speed; gradually add sugar, beating until light and fluffy. Add lemon rind and lemon juice; beat until smooth. Yield: 2 cups.
Grease and flour an 11 x 17-inch pan. Cream the butter and sugar well, add one egg at a time, beating well between additions. Stir in the flour, baking powder and vanilla. It will be stiff. Spread evenly in the pan. Arrange the apricots over the batter, cut side up. Bake at 325°f. 160°c. gas mark 3 for 25 minutes, then turn up to 350°f. 180°c. gas mark 4 and bake for further 25 minutes or until a nice golden brown.
Mix first 3 ingredients. Press into a 9 x 13 pan. Bake at 400° for 8 minutes. Cool.	Beat cream cheese and sugar until creamy. Fold in whipped topping; spread on cooled crust. Dissolve gelatin in boiling water; stir in strawberries. Let mixture stand 10 to 15 minutes until slightly thickened.	Pour on top of cheese mixture; chill.
Cook shells and drain. Cook broccoli and drain. Saute mushrooms in butter; mix all ingredients together and simmer over low heat. Add salt, pepper and garlic to taste. It requires a lot of garlic. I use liquid garlic, it works better.
Stir in sugar and cocoa in bowl. Add milk and melted butter. Microwave on High 2 minutes. Remove from oven. Add vanilla and nuts. Pour in oblong dish that has been buttered. It will be ready to eat in 30 minutes.
Blend the cream cheese, margarine, onions and olives. Roll into ball and refrigerate until firm. Roll in pecans (after slightly roasting pecans). Refrigerate until firm and serve.
Mix thoroughly and store in tightly covered jar. To use, put 1/3 cup mixture in mug, fill with hot water and stir. Use marshmallows, if desired.
Cool potatoes completely. Mix sour cream and Miracle Whip together; add all other ingredients together and mix well. Pour this mixture over cooled potatoes and mix well. Flavor mixes best if chilled at least 3 to 4 hours before serving. This salad keeps well in refrigerator.
Chop. Bring to a boil and cook 15 to 20 minutes. Put through blender. Seal in sterilized jars.
Crush cookies and mix with melted oleo. Press into 9 x 13-inch pan. Freeze for 1 hour. Let ice cream soften; put over crust and freeze. Pour fudge topping over ice cream and freeze. Spread Cool Whip over fudge topping; sprinkle with nuts. Freeze. Put Saran Wrap over top when frozen. Keep frozen until a few minutes before serving.
Combine butter and sour cream. Blend well. Add flour and mix well. Fill greased mini muffin cups 3/4 full. Bake at 425° for 12 to 15 minutes.
Cream Crisco, sugar and eggs for 1 minute at high speed. Add 1 cup flour (which as been sifted with self-rising). Beat for 1 minute, then add the other 2 cups of flour alternately with milk. Add flavoring and pour into tube pan. Bake at 325° for 1 hour. Turn oven to 350° and bake 10 to 20 minutes or until golden brown.
Cream butter and cream cheese. Add sugar gradually and mix well. Add eggs, 1 at a time, mixing well after each. Gradually add flour and then vanilla; mix well. Start in cold oven. Bake at 300° for 1 1/2 hours.