HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble the cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4 1/2 or 5-quart trifle dish or decorative glass bowl (punch bowl would work). Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs. Sprinkle over top. Refrigerate 4 or 5 hours before serving. Yields 8 to 10 servings.
Preheat oven at 350°. Grease and flour a 9 x 9-inch baking dish. Mix sugar, shortening, eggs and vanilla. Beat well. Sift in flour, cocoa, soda and powder. Add boiling water and beat until smooth. Pour into cake dish. Bake 1/2 hour at 350°.
Combine all ingredients in small mixing bowl. Use enough mayo just to moisten ingredients. Spread mixture on Melba toast or crackers. Place canapes on plate and microwave on High for 1 minute. Give dish 1/2 turn twice during cooking.
Mix well at medium speed until blended. Pour batter in pie crust. Bake at 350° for 40 minutes or until center is almost set. For best result, refrigerate for 3 hours.
Simmer the onion, celery, green pepper and garlic in butter for 20 minutes. Add potatoes and water. Cook until the potatoes are tender. Add tomatoes, clams and their juice, salt, pepper, thyme and cayenne to taste. Bring chowder to boil. Add chopped parsley and pour soup into tureen over crackers.
Cream butter. Add sugar, beating until light and fluffy. Add eggs and vanilla. Beat well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix first 8 ingredients in a 9 x 13-inch casserole. Melt margarine and mix with crushed potato chips. Place on top of casserole. Bake at 350° for 1 hour. May add grated Cheddar cheese to casserole (1 1/2 to 2 cups).
Melt chocolate and butter in double boiler. Scald milk and add to chocolate mixture. Mix flour, sugar and salt together. Beat egg yolk and add dry ingredients to eggs. Add 1 cup hot mixture to egg mixture. Mix well and add to chocolate mixture in double boiler. Cook until thick, stirring constantly. Let cool. Add vanilla and put in baked pie crust. Beat egg whites and put on pie. Bake until meringue is browned.
Place butter in an ungreased 15 x 10 x 1 inch baking pan. In a bowl, combine the flour, baking powder, sugar and salt; mix well. Stir in milk just until moistened. Turn onto a floured surface; knead 10 times. Roll into a 12 x 9 inch rectangle. Cut into 9 x 1/2 inch strips.
Separate eggs, beat whites, then set aside. Beat yolks and sugar. Combine yolk mixture with condensed milk and flavoring, then fold in whites. Pour into ice cream freezer. Finish filling freezer to the full line with sweet milk. Freeze according to freezer directions for a 1 1/2 gallon freezer.
Pound veal lightly until very thin. Dredge with flour and season with salt and pepper. Dip in egg, then bread crumbs. Heat the butter and lemon in a large skillet. Add the veal. Cook on both sides for 3 to 4 minutes over medium heat with mushrooms. Add the wine, just prior to removing the veal from the skillet. Serve on a hot platter with slices of lemon and parsley. Serves 4.
In top of double boiler, combine rice, boiling water and salt. Cook, covered, over medium heat, about 40 minutes or until rice is tender. Water in bottom of double boiler should be boiling. More boiling water may have to be added. Do not drain. Stir in condensed milk and butter. Cook, uncovered, stirring frequently, until slightly thickened, about 20 minutes. Remove from heat; add raisins and vanilla. Serve warm or cold. Serves 6 to 8.
Mix flour, baking powder, baking soda, salt, sugar, egg, fruit cocktail and vanilla and put in a 9 x 13-inch pan. Sprinkle top with brown sugar and nuts. Bake at 325° for 45 minutes.
Saute in enough olive oil to coat bottom of skillet and put 5 or 6 pats of margarine on top of cabbage. Cook on medium heat until done.
Cook squash and onion together for 5 minutes in salted water. Drain. Combine soup, sour cream and carrots. Fold into drained squash and onion.
Cook spaghetti noodles and drain; set aside. Brown hamburger and sausage; drain. Add spaghetti sauce and Rotel tomatoes to hamburger.	Simmer. Spray large baking pan with vegetable cooking spray. Mix noodles with sauce mixture and gently stir. Pour into baking dish. Add layer of pepperoni to top, then mozzarella cheese, and finally parmesan cheese. Cover loosely with foil. Bake at 350° for 30 to 40 minutes until heated through and bubbly. Remove foil and heat 5 minutes more.
Mix. Store in large bowl, covered, overnight. Then can put in smaller storage containers. Serve as side dish.
Mix tomato sauce, sugar, vinegar and mustard. Pour 1/2 the tomato mixture in large mixing bowl. Add egg, salt, pepper and crackers; blend well. Add beef and onion; mix well. Shape meat mixture into loaf in a 1 1/2-quart baking dish. Spread with remaining tomato mixture. Bake at 400° for 45 minutes.
Heat (do not boil) first 3 ingredients. Remove from heat. Add Rice Krispies. Put in an 8 x 8-inch or 9 x 9-inch pan and smooth out. Frost with melted Hershey bars or chocolate icing.
Bring first 4 ingredients to a boil and boil for 2 minutes. Turn off heat. Add marshmallows and stir until melted. Then add all chocolates and stir until melted. Pour into greased pan. Cut into cubes when set. Refrigerate to store.
Mix all together. Roll in balls. Roll in confectioners sugar. Refrigerate 3 days before serving.
Blend water, sugar and cornstarch. Bring to boil until thick and clear (will not be real thick). Take off stove and add jello mix. Pour over strawberries in pie shells. Jell. Will make 2 pies.
In a large bowl, mix Ricotta, 1 cup Mozzarella, egg, spinach and seasonings. In greased 9 x 13-inch pan, layer: 1/2 cup sauce, 1/3 of uncooked lasagne noodles and 1/2 of spinach. Repeat, then finish with the last 1/3 of the noodles and the remaining sauce. Sprinkle 1/2 cup Mozzarella over the top. Pour the water around the edges. Cover with foil. Bake at 350° for 1 hour and 15 minutes. Stand 15 minutes, then serve.
Cook lentils in 4 quarts of water for 1 hour. Season water and lentils with salt, pepper, garlic powder and 1 bay leaf. Saute in 1/4 pound oleo the onions, carrots, potatoes and celery. Season with salt and pepper. Add to cooked lentil soup. Cook until vegetables are tender. Add the chopped hot dogs. Bring to boil 5 minutes.
Layer potatoes and onion in 1 1/2-quart casserole dish. Heat soup and milk until it starts to boil. Add salt and pepper, then dots of margarine. Pour soup over top. Bake until done at 400° for 30 minutes. Top with bread crumbs at the last few minutes, if desired.
Pour milk into glass or ceramic bowl. Cover with cheesecloth. Let stand outdoors for 1 day. Stir in flour, re-cover and let stand outdoors for 2 days. Bring indoors to sunny spot; let stand until mixture bubbles and starts to sour. Spoon into quart jar with screw-top and store in refrigerator 1 day.
Precook onion in microwave for 2 minutes. In a large bowl, mix other ingredients and add onion. Shape into 6 to 8 little loaves. Place in a glass baking dish and bake in microwave for 4 minutes on High.
Blend cream cheese, chili sauce, parsley, onion and hot pepper sauce; gradually stir in drained tuna. Beat until mixture is thoroughly blended. Pack in a 4-cup mold or small bowl; chill thoroughly at least 3 hours. If desired, garnish with sliced stuffed green olives. Makes 3 cups pate. Serve with your favorite crackers.
Combine flour, baking powder, salt, pudding, butter, egg and milk. Beat 2 minutes. Pour into greased 9-inch square pan. Drain peaches, saving 3 tablespoons peach juice. Place peaches over batter. Combine cream cheese, 1/2 cup sugar and 3 tablespoons peach juice. Beat 2 minutes. Spoon over peaches within 1-inch of the edge of the batter. Combine 1 tablespoon sugar and cinnamon and sprinkle over filling. Bake at 350° for 30 to 35 minutes. Serve warm.
Drain hominy and mix with rest of ingredients. Bake at 325° until bubbly, about 30 minutes. Serves 4 to 6.
In medium saucepan, melt butter or margarine; add beans. Sprinkle with garlic salt and dill weed. Cover and simmer 8 to 10 minutes or until tender.
Mash sweet potatoes, stir in 1/2 cup of milk. Spread in butter greased baking dish. In sauce pan add: stick butter, 1/2 c. milk, and 2 c. brown sugar. Heat on stove until sugar is dissolved. pour mixture over potatoes. Cover top with chopped pecans. Bake in 350° oven about 20 minutes.
Mix all ingredients in large mixing bowl and make into cakes. Optional: Coat the cakes with bread crumbs.
Mix soup, preserves and dressing. Pour over chicken. Bake for 1 1/4 hours or until done at 350°.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Blend dry ingredients in bowl. Add milk, egg and flavoring. Mix until dry ingredients are moist; stir in nuts. Pour in pan and bake 1 hour.
Mix ingredients well. Pour into baking dish. Bake for 35 to 40 minutes at 350° until golden brown. You may add raisins, if desired.
Place chopped pecans in bottom of Bundt pan. Place frozen rolls on top of pecans. Mix dry ingredients and sprinkle over frozen rolls. Pour melted butter over all. Let rise 8 hours or overnight. Bake at 350° for 25 minutes. Turn out immediately.
Mix all ingredients together. Put in a greased 9 x 13-inch pan. Bake at 350° for 40 minutes.
In a large mixing bowl, cream sugar & cream cheese. Beat in remaining ingredients. Store in air tight container in refrigerator. Serve with ginger snaps or apples.
Cut biscuits into quarters. Mix sugar and cinnamon. Shake biscuit squares (a few at a time) in the sugar-cinnamon mixture and drop into a greased Bundt pan. Melt oleo and stir in remaining sugar mixture. Pour over biscuits. Bake at 400° until lightly brown.
Combine peanuts, peanut butter, dry milk, powdered sugar and butter. Beat with a mixer until creamy, about 5 minutes. Dip the mixture into the candy wrappers. Beat chocolate to soften (according to directions on can). Pour a little bit of the chocolate over each piece of candy in each wrapper.
Mix water, yeast, sugar, butter and salt, then add eggs and potatoes. Fold in flour. Let rise. Place on floured surface; roll out. Cut out rolls or make cloverleafs. Bake at 350° until brown.
Melt butter and stir in sugar. Mix in beaten eggs, nuts, flour and vanilla thoroughly. Grease cookie sheet. Coat with flour. Drop from teaspoon about 5 inches apart to allow for spreading. Bake at 350° for 8 to 10 minutes. Wait a minute before removing from pan.
Brown beef and drain. Add seasoning ingredients and mix well. Salt and pepper to taste. Bake at 375° for 1 to 1 1/2 hours. Serve with hot bread and garden salad.
Mix together sugar, mustard and molasses. Add vinegar, Worcestershire sauce, pineapple juice and lemon juice. Mix well and heat. Serve hot.
Melt chips in microwave oven until completely dissolved. Add peanuts and noodles. Drop by heaping teaspoonfuls on waxed paper.
Fry hamburger and onion together until brown. Add hamburger and onion to other ingredients in a crock-pot. Simmer until cheese is melted.
Melt margarine and sugar and add peaches. Set aside. Add brandy to peaches. Pour in baking dish and spoon on topping.
Drain beans. Combine all vegetables in a large bowl. Combine vinegar and remaining ingredients in saucepan and bring to a boil. Pour vinegar mixture over vegetables. Mix well. Cover and chill overnight.
Combine all ingredients and blend well. Pour in pie shell and bake at 325° for 25 minutes, then add topping.
Remove crusts from bread, spread slices with butter. Cut into squares and arrange in layers in an 8-inch greased baking dish. Sprinkle each layer with raisins and bran. Beat egg yolks. Add 2 tablespoons of the sugar, nutmeg, milk and flavoring. Mix thoroughly and pour over bread. Bake in oven at 350° for about 35 minutes. Cover with meringue made of stiffly beaten egg whites and remaining sugar. Bake in slow oven at 300° about 20 minutes or until meringue is lightly browned on top.
In skillet, brown beef and cook onion until tender. (Use shortening if necessary.) Stir to separate meat. Drain grease and blot with paper towels. Gradually blend in remaining ingredients. Bring to boil; reduce heat. Cover; simmer 10 minutes or until noodles are done. Stir often. Makes 5 cups.
Brown hamburger with onion and green pepper; drain well. Put into soup pot. Add remaining ingredients and simmer for 4 hours. Taste for seasoning. Serve over rice with shredded cheese and minced green onion.
Boil all together and cool. When ready to use, add apples, bananas, raisins and nuts.
Combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg and add to salmon mixture. Mix well. Shape into loaf and place on shallow baking pan or in small loaf pan. Bake at 350° for 35 to 40 minutes. Serve with Sauce Piquant.
Mix all dry ingredients. Mix in milk, egg yolks and 1 small can Carnation milk, then add enough regular milk to make 2 cups. Mix well. Add margarine. Microwave on High for 8 minutes. Stir in 4 minutes. Pour into baked pie shell. Whip egg whites and put on top. Bake until brown.
Slice hot dogs in bite size pieces. Place in crock-pot. Pour barbecue sauce over hot dogs and stir. Cover and cook on high for 3 or 4 hours. They are done when they swell up. Serve with toothpicks or place in warming dish with serving spoon.
Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 3 minutes on high speed, scraping the bowl occasionally; pour into greased and floured pans. Bake oblong pan (13 x 9 x 2-inch) 60 to 65 minutes, layer cakes 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost with Penuche Frosting.
Mix all ingredients except milk and egg whites. Beat egg whites until stiff and add milk and egg whites last. This recipe makes 2 pies.
Melt butter, add ham and 3 quarters of cream. Cook over low heat until cream has thickened or cooked down some. Blend rest of cream with egg yolks. Add that to hot mixture (mix a little hot cream with cold before pouring it all together). Stir 1/2 minute over low heat. Add a little salt and pepper. Mix in with spaghetti and toss it!
Cook over medium heat stirring constantly. When it boils, cook for 7 minutes, continue stirring. Remove from the stove and add small jar marshmallow cream, 1 bag white chocolate chips, and mix until smooth. Take out 1 cup and set aside. Stir the food coloring into the rest. Mix well. Pour into a 9x13 pan. Pour the cup that you took out over the top and swirl with a knife. Cool and cut into squares.
Quarter the potatoes and boil until you can pierce with a fork. Drain potatoes. In a large bowl, add potatoes, Lipton vegetable soup mix, sour cream and mayonnaise. Cover and put in refrigerator for 2 hours before serving.
Place split English muffin halves on a cookie sheet. Spoon spaghetti sauce onto English muffins. Place other ingredients onto each English muffin half. (Put what you like on the muffins.) Cover with shredded cheese. Place in oven for 10 to 15 minutes with oven at 350°. Makes 12 mini pizzas.
Mix together ingredients in order given. Pour into an unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 35 to 40 minutes longer.
In a 2-quart saucepan over medium heat, cook water, sugar and lime juice 15 minutes or until mixture becomes a light syrup. Stir in mint leaves; cover and refrigerate until well chilled. Cut watermelon into bite-sized pieces; discard seeds. Cut unpeeled plums and nectarines into wedges. Combine cut up fruits with grapes and arrange in very large bowl. Pour chilled syrup through strainer over fruit; gently toss to mix well. Cover and refrigerate to blend flavors, stirring mixture occasionally. Serves 20.
Combine cottage cheese, eggs and Parmesan cheese. Set aside. Combine spaghetti sauce and ground beef.
Cream margarine, sugar and vanilla. Blend in flour and nuts. Shape into 3/4-inch balls rolling in palm of hands. Space about 1/2 inch apart on ungreased cookie sheet. Bake in slow oven (325°) for 30 minutes. Cookies should be creamy color. Remove to wire rack until warm and roll in powdered sugar. Cool entirely and roll in powdered sugar again if desired. Makes 3 to 3 1/2 dozen cookies.
Drain and rinse artichoke hearts. Separate and mash with fork. Mix together with cheese and mayonnaise. Sprinkle with pepper and pinch of garlic powder. Sprinkle top with paprika. Bake at 350° for 45 minutes to 1 hour. Serve with melba toast rounds
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill 2 hours or until firm.
On medium heat in saucepan, mix flour and milk. Keep stirring until thick. Let flour and milk cool. Cream together shortening, sugar and salt. Beat until fluffy. Add mixture that's cooling and beat on high until real creamy. Add vanilla. Make sure cake is cool before frosting.
Mix together and put in a greased 1 1/2-quart casserole. Bake at 350° for 50 minutes.
Brown hamburger and onion. Mix all ingredients together and put in a baking dish. Warm in the oven.
Melt oleo in casserole. Mix first 5 ingredients together. Pour batter into oleo (do not beat). Stir with fork and then pour fruit on top. Bake at 350° for 50 minutes.
Mix together in bowl. Refrigerate 4 to 5 days, stirring every day. Spoon into plastic containers and freeze. (Use slaw cutter for easier slicing.)
Sift dry ingredients and add oil, egg, bananas, oats and pecans. Drop by teaspoon about 1 1/2-inches apart on ungreased cookie sheet. Bake at 400° about 15 minutes. Makes 3 1/2 dozen.
Heat oven to 375°. Beat together butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie and 10 to 11 minutes for a crispy cookie. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Store in tightly covered container.
Combine first 6 ingredients in large bowl. Make a well in center of mixture. Combine egg, sour cream and shortening. Add dry ingredients; stir until moistened.
Boil chicken until done and dice. Dip in Italian bread crumbs and Parmesan cheese. Cook noodles; rinse and drain. Heat soup, milk, salt and Italian seasoning. Stir in cream cheese and cottage cheese while mix is still warm. Saute mushrooms, onion and bell peppers. Mix in parsley. In a 13 x 9-dish, layer the noodles and soup mix. Layer the chicken, mushrooms and onion. Repeat until dish is full. Top with bread crumbs. Cook at 325° for 30 minutes.
Cream butter and sugars. Add egg and vanilla. Add flour and oatmeal. Butter jelly roll pan and spread mixture. Bake at 325° for 20 minutes. Melt chocolate and frost toffee bars. If desired, may spread chopped walnuts on chocolate.
Heat oven to 350°. Combine chocolate chips and butter in a medium saucepan. Cook and stir over very low heat until chips are melted and smooth. Remove from heat. Add condensed milk; mix well. Add flour, nuts and vanilla; mix well. Shape 1 tablespoon of dough around each kiss, covering completely. Place 1 inch apart on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. Do not overbake. Melt white chocolate and shortening. Drizzle over cookies. Store in a tightly covered container.
Mix together the flour, bran, baking powder, salt and baking soda and set aside. Thoroughly blend molasses, yogurt, egg and melted butter and add to dry ingredients.	Add mashed bananas; add raisins, if desired.	Bake at 400° for about 35 to 40 minutes.
In a large soup pot, saute green pepper, celery, onion and parsley in 2 tablespoons butter until soft. Add ham and cook until heated. Blend flour and chicken stock or broth in a bowl. Add to ham mixture. Bring to a boil, stirring constantly. Decrease to low heat and simmer. Melt remaining 1 tablespoon butter in a pan. Add cabbage and water and cook until soft. Add to broth mixture and cook for another 5 minutes. Garnish each serving with sour cream.
Mix the lime Jell-O (lemon Jell-O if preferred) and the boiling water; stir until dissolved. Let cool. Add cucumber, cottage cheese and onion, mixing well. Add dressing and mix well again. Pour into a 9 x 9-inch dish; chill until set.
Cook peppers in boiling water for 3 minutes. Drain and rinse with cold water; set aside. In a skillet, cook turkey, onion and garlic until meat is no longer pink; drain fat and set aside. In same skillet, melt butter. Add flour, salt and pepper, stirring until smooth. Gradually add milk; bring to boil, stirring constantly, for 1 to 2 minutes or until thickened. Return turkey to skillet. Stir in tomato and 2 tablespoons cheese. Heat through. Spoon mixture into peppers. Sprinkle with remaining cheese. Place in greased 1-quart baking dish. Cover and bake at 350° for 25 to 30 minutes. Serves 2.
Heat oven to 350°. Grease a	9 x 5-inch loaf pan. Cream together butter and sugar, then	beat in the eggs and vanilla. Sift together flour, baking powder, soda, salt and spices. Add to	the egg mixture and blend just until smooth. Mix in pumpkin, berries and nuts.	Blend briefly.	Pour into pan.	Bake for 45 to 55 minutes. Makes 1 loaf.
Tear lettuce into bite size pieces. Wash, core and chop apples (unpeeled) into bite size pieces. Mix and toss all ingredients together in salad bowl with dressing. Serves 10+. Can do ahead.
In small bowl, combine tomatoes, onion, basil, pepper and 2 tablespoons dressing; set aside. Slice bread diagonally into 8 slices, about 1-inch each. Brush one side of each slice with remaining dressing. Broil until golden, turning once. Top grilled slices with tomato mixture.
Mix margarine (warm, not melted) with flour and nuts. Press into two pie pans or one 8 x 11-inch pan. Bake 15 minutes at 350°. Cool.
Melt all ingredients together over low heat. Keep stirring. When mixed well, toss with cooked noodles.
Mix the first 3 ingredients and pat in 9 x 13-inch dish. Bake at 400° for 10 minutes.
Cook vegetables; mix soup and Cheez Whiz over medium heat until well blended. Put vegetables in a 9 x 13-inch and pour the soup mixture over the vegetables. Top with fried onions. Bake in 350° oven for 30 minutes.
Dissolve yeast in water (lukewarm). Sift flour and sugar together. Cut in shortening. Add yeast and water; stir until elastic-like strands form. Place dough in greased bowl and cover. Let dough rise 30 minutes or until doubled in bulk. Shape rolls and bake on greased pan in preheated 450° oven for 15 minutes.
Mix soups and Ro-Tel tomatoes together. Layer in a 10 x 12-inch lasagna pan the soup, tortillas, chicken, onion and cheese. Repeat layers, ending with cheese. Bake in a greased pan one hour at 325°.
Mix all ingredients. Cook 45 to 60 minutes. Makes 4 pints.
Boil sugar, vinegar and water for 2 minutes. Let it cool. Shred cabbage; salt lightly. Let stand 1 hour, then squeeze juice from cabbage. Add celery, green pepper and celery seed. Moisten with cooled vinegar mixture to cover cabbage.
Heat oven to 375°. Mix soup, milk, rice, mushrooms, carrots, onion powder and onions in an ungreased rectangular 13 x 9 x 2-inch baking dish. Nestle chicken into rice mixture and sprinkle with paprika. Cover and bake 1 hour. Makes 4 servings.
Stir-fry chicken in oil over medium-high heat for 4 to 5 minutes or until tender. Reduce heat to medium. Stir in salsa; cover and simmer 5 minutes. Stir together the salad dressing, avocado and hot pepper sauce.
Combine the mustard, salt and pepper in a small bowl. Add the vinegar and lemon juice and beat in the oil with a whisk until the mixture is smooth. Stir in the parsley, dill and chopped gherkins, cover with plastic wrap and refrigerate until ready to use.
Cook and drain spaghetti. Brown hamburg and onion in large frying pan. Drain fat. Add remaining ingredients, except spaghetti, in frypan and heat. Pour over spaghetti in large baking dish. Mix well. Top with grated sharp cheese or Mozzarella. Bake in 350° oven only until cheese is melted.