HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding with milk. Beat 2 minutes. Blend in Cool Whip. Grease a 9 x 13-inch pan with butter. Line with graham crackers. Pour half of pudding mixture over crackers. Then add another layer of crackers. Pour remaining pudding over crackers. Add another layer of crackers. Refrigerate for 2 hours.
Heat heavy frying pan. Grease it with vegetable oil. Add chicken and saute over high heat evenly until it gets golden brown on both sides. Combine seasonings for teriyaki sauce. Drain oil from frying pan. Pour teriyaki sauce over chicken and cook, covered tightly, over low heat for about 7 minutes. Turn chicken pieces twice while cooking. Increase heat and continue cooking, uncovered, glazing chicken on both sides with teriyaki sauce. Reserve some of the sauce to top the chicken when served.
In one bowl, beat together shortening, sugar, eggs, vanilla and sour cream. In a very large bowl, sift together flour, baking powder, soda, salt and nutmeg or cinnamon. Pour the contents of the first bowl into the sifted ingredients. Stir until well mixed but do not beat. Cover and put in refrigerator for 30 minutes. Preheat oven to 400°. Scoop out 1/4 of the dough at a time onto a well-floured surface. Sprinkle with flour and roll to approximately 1/8-inch thickness. Cut out with floured cookie cutters. Sprinkle with colored sugar, if desired. Bake on ungreased cookie sheets for 6 to 8 minutes until slightly golden. Cool on a wire rack. Decorate with icing, if desired. Makes 4 or 5 dozen.
Mix all and bake 20 minutes at 350°. Top with chopped tomatoes, green onions and grated Cheddar cheese. Serve with plain Doritos.
Drain sliced pineapple reserving juice; measure 1/4 cup juice. Add water to remaining juice to make 1 3/4 cups. Set aside. Moisten pork chops with the 1/4 cup juice. Empty Shake 'n Bake into plastic bag; mix ginger. Shake pork chops until evenly coated. Arrange pork chops in single layer in shallow baking dish; place 1 pineapple slice on each pork chop. Dice remaining pineapple and set aside. Bake pork chops at 425° for 25 minutes.
Step 1: Add 4 cups canning or pickling salt to 2 gallons of fresh water. Fill 4 gallon churn with whole cucumbers. Pour water and salt over cucumbers and let stand for 7 days.
Add sugar and vanilla to beaten egg whites. Beat again until firm. Stir in pecans and crackers. Pour into greased pie pan. Bake at 325° for 30 to 45 minutes. Top with Cool Whip.
Put opened can of Eagle Brand milk in boiler. Add water until it is 1 1/2 inches on can. Continue to boil for 4 to 5 hours. Do not let water in boiler cook all the way down. When milk is caramelized, remove from heat and let cool. Slice bananas and place in cooked pie shell. Pour caramel over bananas. Top with Cool Whip. Grate Heath bars and sprinkle on top.
Preheat oven to 350°. Use 8-inch square baking pan. Place margarine in pan and melt in oven. Take out and add in this order: graham cracker crumbs, butterscotch morsels, chocolate chips. Pour Eagle Brand sweetened condensed milk over top. Bake at 350° for 30 minutes. Cool completely before slicing into bars.
Cream the shortening and sugar. Add sweet potatoes and vanilla, mixing well. Add eggs, one at a time, mixing well after each addition. Combine flour, cinnamon and nutmeg. Add to sweet potato mixture and mix well. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 300° for 1 hour or until cake tests done.
Brown chops in butter; remove from pan and add onion to brown. When brown, add mixed mustard, vinegar and apricot jam. Cook until hot; add chops and serve over cooked rice.
Peel eggplant; cube and cook until tender in salt water. Drain thoroughly. Mash and season to taste. Mash tomatoes and mix with eggplant, onion, eggs and cornbread crumbs. Pour into a greased 2-quart casserole. Add enough milk to cover well. Top with grated cheese. Bake at 375° for 30 minutes. Serves 6 to 8.
In a small bowl, combine soup, paprika, onion and pepper. In a greased 2-quart baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover; bake at 400° for 45 minutes. Uncover; bake 10 to 15 minutes longer. Potatoes should be fork-tender.
Mix and pour into buttered casserole dish the sweet potatoes, milk, 1/2 cup butter, sugar, eggs and vanilla. Mix brown sugar, flour, 1/3 cup melted butter and 1 cup nuts and pour on top of casserole. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. You will need 3 (9-inch) round pans.
Cover quiche dish with crust. Bake at 400° for 10 minutes. Cook sausage and drain. Combine next 7 ingredients, mixing well. Spoon into shell and top with cheese. Combine milk and eggs, beating until foamy. Pour over cheese. Sprinkle with paprika. Bake at 325° for 50 minutes.
Dice chicken and spread in a 13 x 9 x 2-inch pan. Mix sour cream and soup together and pour over chicken. Mix 1 box Stove Top stuffing according to directions on box. Spread over chicken. Bake at 350° for 20 minutes.
Bake pastry shell at 350° for 5 minutes; set aside. Combine eggs and next 6 ingredients in a medium bowl and stir well. Spoon egg mixture evenly into prepared pastry shell. Bake at 350° for 45 minutes. Garnish with whipped cream. Yields 4 to 6 servings.
Heat oven to 350°. Grease Bundt pan. Cut biscuits in 4 pieces. Roll biscuit pieces in sugar, cinnamon and nutmeg. Pack pieces into Bundt pan. Melt butter or margarine. Stir in brown sugar and cinnamon. Pour over biscuits. Bake in 350° oven for 30 to 35 minutes. Wait 5 minutes and turn out of pan. Pull hunks off and eat.
Drain oranges and pineapple. Add lemon juice. Mix well; stir in milk, then fold in Cool Whip. Pour over crust and sprinkle on the nuts. Garnish with more oranges. Refrigerate at least 8 hours before serving.
Drain the chickpeas, then proceed to create a fluid and smooth form of chickpea mash in a food processor. Add the garlic, lemon juice, tahini and salt to your liking. Be sure that the amount of tahini is sparingly added. Too much will create a soupy and gritty oil spill. Serve with pita bread or on vegetables (i.e., tomatoes).
Boil, remove from heat and add 3 1/2 tablespoons strawberry jello. Cool, add 1 quart strawberries.
Mix together egg yolks, sugar, flour and cocoa. Add some warm milk to dry ingredients, then mix well. Add mixture to remaining milk. Stir constantly on medium heat until thick. Pour into baked pie shell and chill.
Mix all ingredients by hand in large bowl. Spread evenly on cookie sheets. Bake at 275° until coconut is lightly browned (approximately 1 hour). Cool and store in airtight container.
In a small saucepan over medium heat, cook and stir almonds and sugar until almonds are coated and lightly browned, about 4 minutes. Spread the almonds on heavy-duty foil to cool; gently break apart. In a large salad bowl, combine romaine, oranges, celery and onions. Top with almonds. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt, dry mustard, and garlic powder; shake well. Pour over the salad and toss gently.
Saute onion, bell pepper and celery; brown ground beef. Add tomato soup, ketchup, Worcestershire, mushroom soup and Tabasco. Simmer all together until well blended. Cook spaghetti noodles according to package directions. In casserole, layer noodles and sauce and sprinkle with grated sharp cheese. Bake at 350° until bubbles.
Dissolve Jell-O and boiling water until dissolved. Add ice cubes; let melt. Then add by spooning in the vanilla ice cream. Let set in refrigerator.
Heat oven to 350°. Mix all ingredients. Spoon into 1-quart casserole. Bake 20 to 25 minutes. Stir before serving. Serve with tortilla chips.
In a 9 x 13-inch pan, crumble Oreo cookies by hand; reserve 4 or 5 for later. Slice ice cream in 1/2-inch slices; layer on cookies. Pour Hershey's syrup over ice cream; sprinkle nuts over syrup. Spread Cool Whip over nuts. Crumble remaining cookies over Cool Whip. Put in freezer at least 1 hour. Serve and enjoy.
Mix together into a dough. Put in the refrigerator over night and pinch off in small balls. Space on cookie sheet. Put about a cup of sugar in a bowl and dip the bottom of a glass in the sugar and press the cookie dough and bake at 350° for 10 minutes or until as brown as desired. Remove immediately to cool. Store in an airtight container.
Steam broccoli until tender; cut into pieces. Place half and half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted; add broccoli. Mix cornstarch and water. Add to soup and heat until thickened.
Cream margarine and shortening. Add sugar and one egg at a time. Add flour and extract. Fold in 7-Up. Cook at 325° for one hour and fifteen minutes in a Bundt cake pan.
To prepare the date filling, in small saucepan, combine dates, granulated sugar and water. Bring to a boil. Cook, stirring constantly, over low heat about 4 minutes or until thickened. Remove from heat. Stir in walnuts, lemon or orange juice and vanilla. Cool date filling.
Crumble beef into bottom of unbuttered casserole. Lay chicken breasts on	top. Cover with soup, sour cream, onion and pepper. Mix a little with a fork.	Do not cover. Bake at 300° for 2 hours (turn	to 250° after 20 minutes). If starts to brown too much on top, reduce temperature 25°.
Place smoked sausage in a large saucepan. Cover with water and boil. Place cornmeal, Parmesan cheese and garlic salt in a mixing bowl. Stir in cold water to make a thin paste. Take sausages out of pan, leave water in pan and return to a boil. Stir in cornmeal mixture and cook until thickened.
Cream oleo, Crisco and 2 cups sugar well. Reserve 1/2 cup sugar for egg whites. Add 1 egg yolk at a time, beating well after each. Sift and measure flour; add salt and baking powder. Add soda to buttermilk and dissolve. Begin adding flour mixture and add alternately with buttermilk, ending with flour. Add flavoring. Beat egg	whites	and 1/2 cup sugar until stiff peaks form. Fold into cake mixture. Bake in tube pan at 325° for 1 1/2 hours.
Saute onion, green pepper and tomato in salad dressing until soft. Cut rolls and butter. Place meat on roll bottoms; cover with cooked vegetable mixture and top with cheese slices. Broil 3 to 4 minutes or until cheese melts and buttered side of roll top is lightly browned. Close sandwich and serve.
Mix together all ingredients. Pour into greased and floured 9 x 13-inch pan. Bake in a 350° oven for 40 to 45 minutes. Frost with chocolate frosting or dust with powdered sugar.
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle with water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 or 2 more tablespoons of water can be added if needed.) Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. With flour covered rolling pin, roll dough 2-inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. Trim overhang edge of pastry 1-inch from rim of the pan. Fold and roll pastry edges under, even with pan; flute. Fill and bake as directed in recipe.
Brown meat and chili powder together. Drain grease. Line bottom of 9 x 13-inch dish with chips. Spread meat over chips. Add another layer of chips. Spread beans and chop onion over chips. Add another layer of chips. Spread soup over these. Slice cheese on top and pour Ro-Tel over it. Bake in 350° oven, covered with foil for 45 minutes.
Mix all ingredients in a microwavable 1-quart casserole. Microwave on High for 8 to 10 minutes, stirring every 4 minutes. Serve hot.
Mix together the ingredients and put in baking dish. Put the remaining half of the stuffing on top of casserole. Bake at 350° for 30 to 40 minutes.
Into a clean stone jar put 2 gallons of cucumbers, washed and sliced lengthwise. Regardless of size, cucumbers must be sliced or they will shrivel. Dissolve 2 cups of salt in one gallon of boiling water and pour while hot over pickles. Then cover and weight down pickles and let stand for 1 week. Remove scum daily.
Cut cup of chicken into small pieces and put in bottom of casserole dish (2 1/2-inches high). Mix chicken broth, soup and chopped onion. Pour over chicken. Mix the rest together and pour over top crust. Bake at 350° for 45 minutes.
Pour boiling water over oats; cover. Let stand for 20 minutes. Beat butter until creamy; gradually add sugar and beat until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Pour batter into well-greased and floured 9-inch pan. Bake in preheated oven at 350° for 50 to 55 minutes. (Frosting mix and cake together.)
Melt in microwave. Pour over box of Crispix or Rice Chex until well coated. Dump 2 cups powdered sugar into brown paper sack. Add cereal mixture and shake.
Brown meat on top of the stove in a large frying pan. Place browned meat and remaining ingredients in a pressure cooker. Cover; lock and weight pressure cooker. Cook on high until pressure is up, then reduce heat and cook for 45 minutes. Let stand until pressure is reduced.
Melt chips in double boiler. When melted, add potatoes and peanuts. Drop by spoonfuls on wax paper. Let cool.
Sort and wash beans. Cover with water; bring to a boil for 2 minutes and cover. Cool for 1 hour. Drain. Add water, tomatoes, onion, garlic and celery; simmer 2 to 3 hours. Add remaining ingredients and heat to boiling. Serves 10.
Beat egg white until it stands in soft peaks. Gradually mix in brown sugar and vanilla. Fold in pecan halves until well coated in egg-sugar mixture. Place pecan halves on well-greased cookie sheet about 1 inch apart. Bake in a 250° oven for 30 minutes. Turn oven off and let set for 30 minutes. Store in airtight container.
Mix all ingredients together. Pour into empty clean gallon milk jugs, not all the way to top (3/4 full). Freeze. Best if done 1 week before needed or longer. Remove from freezer; let punch sit out for few hours before serving. Serve slushy.	Do not add anything else to punch.
Cook macaroni until done; drain and rinse with cold water. Mix in large bowl onion, celery, green pepper and eggs. Add macaroni, shrimp and crabmeat or lobster meat. Stir in Miracle Whip; add mustard. Mix well all ingredients. Add salt, pepper and seasoning salt to taste. Makes a great dish for cookouts. Serves 10.
Place in bowl: cubed potatoes, chopped onion, diced celery and sliced radishes. Sprinkle with salt and pepper. Mix lightly with French Dressing. Chill in refrigerator. Remove bowl. Toss carefully with salad dressing and sweet pickle relish and mustard. Blend in hard cooked eggs, and minced parsley. Serve in bowl. Garnish with paprika. Serves 6.
Skin chicken and cut into bite sized pieces. Saute onions and sliced peppers until soft. Flour chicken. Add salt and pepper. Add to vegetables and stir for 5 minutes. Add ketchup, water and sugar. Cover and simmer for 30 minutes. Serve over cooked white rice.
Boil broccoli and onion in small amount of water over low heat only until crisp. Drain. Add Cheez Whiz and soup to broccoli and onion in warm pan. Add margarine. Stir until blended. Add cooked rice and chestnuts. Pour into a 9 x 13-inch Pyrex dish. Top with sharp shredded cheese. Bake uncovered at 350° for 25 to 30 minutes.
Line 2 cookie sheets with foil. In small bowl, beat egg whites and cream of tartar until soft peaks form, beating at high speed. Gradually sprinkle in sugar 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff glossy peaks. Preheat oven to 200°. Spoon meringue into large decorating tube. Pipe onto cookie sheet into mounds about 1 1/2 hours. Turn oven off; let cookies stand in oven 30 minutes. Cool completely on rack.
Grease 13 x 9-inch dish. Press biscuits down as crust. Spread 1 jar Ragu pizza sauce over biscuits; top with browned ground meat and onion. Add pepperoni and black olives. Salt, pepper and garlic powder to taste. Cover meat with cheeses. Sprinkle with Parmesan cheese. Bake at 400° (uncovered) for 20 minutes or until done.
In large skillet, saute squash and onions in butter for 15 minutes, or until tender; remove from heat. Sprinkle lightly with salt and pepper, if desired. Combine egg and sour cream; stir in half the bacon. Add to squash mixture and blend. Spoon half of the squash mixture into a buttered 1 1/2-quart baking dish. Sprinkle Swiss cheese over top; spoon squash mixture over cheese. Sprinkle Cheddar cheese and remaining bacon on top. Bake in preheated 350° oven for 20 minutes or until bubbly. Yields 6 servings.
Combine sausage, beef, salt and pepper. Make into 1-inch balls. Brown in shortening; drain and let cool. Beat eggs and milk together. Coat sausage balls with mashed potatoes. Dip in egg mixture and roll in bread crumbs. Let set 30 minutes. Deep-fry until golden brown.
Grease large casserole dish. Sprinkle 1/2 of poultry seasoning in bottom of casserole. Combine all other ingredients and pour over stuffing. Top with remaining stuffing. Bake at 350° until bubbly.
Mix all together and pour over 1 bag Keebler Zesta oyster crackers in plastic covered bowl. Stir or shake several times.
Combine cucumbers, onions and cloves. Cover with 1/3 cup salt and ice cubes. Let stand for 3 hours. Mix vinegar, sugar and turmeric. Let this come to a boil. Put in vegetable mixture; simmer 15 minutes. Put into jars and seal.
Break cake into small pieces. Arrange a layer of cake in bottom of deep bowl. Mix pineapple, cherries and nuts together in a bowl. Toast coconut in a skillet on stovetop by stirring over low heat until brown; set aside to cool. On the layer of cake spread the fruit mixture, then layer of coconut. Then a layer of thawed topping. Then repeat until everything is used up and finish topping by adding coconut as final item. Keep in refrigerator.
Melt margarine in pan. Saute onions. Add soup and juice from can of mushrooms. Blend together. Pour over cooked rice in casserole. Add layer of cheese, drained mushrooms and almonds. Bake at 350° until heated through. Serves 10.
In a large skillet, heat oil or shortening to a depth of 1/2-inch. Beat egg with 1/4-cup milk. Use rotary beater or whisk. Do not overbeat. Add flour alternately with the milk and mix thoroughly using a slotted spoon; ending with milk. Stir in apples. Pour into hot oil. Fry on both sides until golden brown; sprinkle with cinnamon-sugar.
Brown ground beef and drain. Add beef, soup and beans in casserole dish. Mix and add salt and pepper. Top with mashed potatoes. Bake at 350° for 30 to 45 minutes.
Microwave the white chocolate for 1 minute. Then stir each minute until melted. It takes about 3 minutes. Stir in crushed peppermint candy. Line a cookie sheet with waxed paper and spread the white chocolate mixture on the cookie sheet. Place it in the freezer for 12 minutes. Take out and break in pieces.
Core and slice apples. Place in a large container of cold water and lemon juice to prevent fruit from browning until ready to serve.
Combine ingredients in bowl and mix completely. Place one ounce of graham crackers in 8 flan rings or ramekins.
Mix the first four ingredients thoroughly and spread into a 9 x 13-inch pan. Combine stuffing and margarine and spread on top of vegetable mixture. Bake at 375° for 15 minutes or until hot all through.
Melt butter in square pan. Mix flour, sugar, milk, baking powder, salt and vanilla flavoring. Pour over melted butter. Pour peaches with juice over batter. Bake at 350° for 25 minutes or until golden brown. Make sure the batter rises. When batter rises, sprinkle a little sugar on pie.
Cream sugar and melted margarine. Add flour, salt and buttermilk. Add beaten eggs and vanilla. Mix well. Pour in unbaked pie shell and bake at 350° until firm (about 45 minutes).
Mix all together. Put in pie shell. Put pie crust on top. Make slits so steam can escape. Bake at 375° until golden brown.
First off, heat up about 1/2 inch of cooking oil to about 360°. While it's heating, mix corn meal, baking powder and salt. Then add the onions. Blend in milk and water, maybe adding a little corn meal, if necessary, until the dough is stiff enough to be handled. Shape the dough into oblong thumb-size cakes and drop into the fat. Turn them occasionally until well browned.
Cook squash with salt, pepper and onion. Drain well. Mix chicken soup and sour cream with squash. Add grated carrot to squash mixture. Melt oleo in a pan and mix dressing mix in oleo. Pat half in bottom of dish. Pour squash mixture on top of dressing crust. Sprinkle remainder of dressing mix on top. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease 2 loaf pans, 9 x 5 x 3-inch. Cream shortening and sugar. Add eggs, pumpkin and water. Blend in dry ingredients, except for the nuts and fruit. Mix well, then add nuts and fruit. Bake in greased and floured pans for 65 to 75 minutes.
In a large skillet or saucepan, heat the oil with the garlic and shallots over moderate heat. When they sizzle, add the tomatoes, breaking them up with your hands. Crumble in the Ricotta cheese and stir in the sugar, basil and oregano. Simmer until the sauce is thick, but still slightly liquid, 7 to 10 minutes.
In large saucepan, bring water and bouillon to boil. Add noodles and cook until tender. DO NOT DRAIN. Add soup and chicken. Heat through. Remove from heat. Stir in sour cream and sprinkle with parsley.
Add egg to drained salmon. Salt and pepper and add enough flour to hold patties together. Form into patties. Roll in corn meal and fry until really crunchy.
Beat 2 eggs. Add remaining ingredients and mix well. Place these ingredients in a baking dish (or ring mold) which has been well-greased with 2 to 3 tablespoons of olive oil. Bake in moderate oven at 325° for 40 to 50 minutes. The ring center or top may be covered with creamed mushrooms, creamed chicken or tuna or buttered vegetable.
Cream shortening and sugars; add eggs and vanilla. Beat well. Add dry ingredients, oats and nuts. Mix well. Drop on greased cookie sheet. Bake at 350° for 10 minutes.
Cream butter and sugar. Add flour and mix well. Spread on a 13 x 9-inch cookie sheet. Prick top all over with a fork. Bake at 275° for 1 1/2 hours, turn off oven. Remove shortbread, cut into squares and sprinkle with sugar. Return to oven and leave until oven cools. Store in airtight container. Will keep for weeks. Freezes well.
Preheat oven to 350°. Mix all ingredients together to cake batter consistency. Pour into greased 8 x 8-inch pan or greased muffin tins. Bake 30 to 35 minutes. Serve warm.
Drain and flake tuna in bowl. Add cream cheese; mix well. Add onion, bacon bits and seasonings; mix well. Shape into ball; roll in parsley flakes. Serve with Club crackers. Yield: 8 servings.
Brown hamburger, onion and sweet pepper. Drain. Add beans, brown sugar, mustard, Worcestershire sauce and ketchup. Cook in crock-pot for 3 hours on high.
Brown ground chuck in heavy pot. Add remaining ingredients and simmer 20 minutes. All ingredients should be altered to taste. The amounts given are only estimates as I never measure for my sauce.
Mix graham crackers,	butter	and 2 tablespoons sugar thoroughly. Press onto bottom and sides of 9-inch spring-form pan.
Preheat oven to 350°. In large Dutch oven, melt margarine in oil. Add cut-up chicken, turning until golden (5 to 10 minutes). Tilt pan and spoon off all but 2 tablespoons fat. Add garlic and stir. Sprinkle with lemon, thyme, salt, pepper and water. Cover tightly and bake 1 1/2 hours. Makes 4 servings.
Mix cocoa, sugar and salt. Add 1/4 cup milk. Bring to boil and boil 1 minute. Turn off heat but leave pan on the stove for 5 minutes. Add margarine and vanilla. Mix pudding with 3 3/4 cups milk. Add Cool Whip.
Mince the shrimp and mix with butter. Add the other ingredients. Makes approximately 1 1/4 cups.
Cook broccoli as directed. Spread in ungreased 9 x 13-inch pan. Layer ham and cheese over broccoli. Beat remaining ingredients with hand mixer until smooth. Slowly pour over cheese. Bake uncovered for 1 hour at 350°. Makes 6 to 8 servings.
Melt chocolate chips, butter or margarine and paraffin. Cool slightly. Stir in marshmallows and nuts. Shape into logs on aluminum foil; sprinkle with coconut and roll. Store in fridge. Slice when wanted.
1st Layer: Mix flour, margarine, milk and pecans and put into bottom of greased pan, 10 x 13 x 2-inch. Preheat oven. Cook about 25 to 35 minutes. Let cool.