HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease muffin cups or line with paper baking cups. In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.
Combine sugar, margarine, syrup and salt in a 2-quart baking dish. Bring to a boil. Cook on High for 2 minutes. Remove from microwave and stir in soda. Put popped corn in brown grocery bag and pour mixture over corn. Close bag and shake. Cook in bag on High for 1 1/2 minutes. Shake and cook another 1 1/2 minutes. Shake and cook for 1 minute. Spread out to cool. Store tightly covered.
Boil 1 cup sugar and 2 cups water for 10 minutes. Cream butter and 1/2 cup sugar. Add vanilla. Sift dry ingredients together and add to creamed mixture alternating with milk. Mix well. Pour hot syrup into 1 1/2-quart baking dish. Drop batter by spoonfuls into syrup. Bake at 350° for 40 to 50 minutes. Serve with whipped cream or ice cream and top with nuts.
Crumble cornbread and light bread in a bowl. May use old biscuits in place of light bread. Add salt, pepper, sage, boiled eggs, onions and celery. Mix well and add chicken broth and milk. May need more broth. Place in baking dish. Bake at 350° for 35 to 45 minutes.
Preheat oven to 400°. Grease 18 muffin cups or line with paper baking cups. In large bowl, combine all ingredients; stir only until all ingredients are blended. Spoon equal portions into prepared muffin cups. Bake 18 to 20 minutes or until lightly brown. Cool 1 minute. Remove from muffin cups. Top with Apple Cinnamon Glaze. Serve warm.
Cream shortening, sugar and egg together. Add milk, flour, baking powder and salt. Mix well and stir in washed, drained blueberries. Pour into 8-inch or 9-inch baking dish, which has been greased and floured.
Soften gelatin with cold water; dissolve over hot water and cool. Whip the whipping cream and add sugar, cream cheese and salad dressing. Add gelatin and fold in pineapple and cherries. Put in oiled salad ring or individual oiled molds.
Boil spaghetti and drain. Add salad dressing, Salad Supreme, red onion and green pepper. Mix altogether and marinate overnight.
Sift together dry ingredients into bowl. Add egg, milk and shortening. Beat until smooth, about 1 minute. Do not overbeat. Bake in greased 8-inch square pan or muffin pans at 425° for 20 to 25 minutes.
Preheat oven to 375°. Brown ground beef. Drain. Stir in seasoning mix, water and olives. Simmer 5 minutes. Separate biscuits. Place in ungreased 9 or 10-inch pie pan. Press over bottom and up sides to form a crust. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat. Cover with cheese. Sprinkle remaining chips over top. Bake 20 to 25 minutes until brown. May serve topped with lettuce and/or avocado slices.
Cook pork and chicken well done. Remove all fat. Save broth. Peel meat off in small strips. Cook potatoes; drain and set aside. (Don't overcook potatoes.) Put meat, peas, catsup, salt, pepper, hot sauce and sugar in pork broth and cook as long as desired. When almost done, add cooked potatoes and corn. Simmer until flavor is cooked in. If too thin, add cornstarch. If too thick, add chicken broth, water or tomato juice.
Combine flour, shortening and salt until it crumbles. Add water. Makes 2 small or 1 large crust.
Mix cream cheese and dry dressing mix together and spread 1 tablespoon of mixture over flat tortillas. Place chopped veggies across center and roll up. Eat whole or cut up into pieces. Top with salsa or taco sauce. This makes a great appetizer.
Mix first 5 ingredients together. Beat eggs; add oil and mix in dry ingredients. Cook in muffin tin sprayed with Pam at 400° for 18 to 20 minutes.
Combine all ingredients into mixing bowl, stir well. Pour into unbaked pie shell. Bake 15 minutes at 400 degrees, bake additional 45 minutes at 350 degrees until firm filling. Cool.
Cut green peppers in halves lengthwise; remove seeds. Cook in boiling, salted water for 5 minutes; invert and drain. Combine salt, pepper, Worcestershire sauce, oats, egg, 1/3 cup catsup, onion and ground beef, mixing thoroughly. Pack about 1/2 cup of beef mixture into each pepper half. Place peppers in 12 x 8-inch baking dish. Top each pepper with 2 teaspoons of catsup. Bake at 350° for 30 to 35 minutes. Yields 6 servings.
Cook vegetables in the water until tender. Stir in all remaining ingredients except cheese. Cook until thoroughly heated. Servings of soup may be sprinkled with cheese. Serves 6.
Filet the breasts. Pound thin between plastic. Dredge with seasoned flour. Set aside.
Put jello into blender; add near boiling water. Turn on blender to mix and dissolve. Add cheese, marshmallows and pineapple (in this order), blending as you add. Pour this into 1-quart bowl and refrigerate until mixture is partly thickened. Stir in the topping and return to refrigerator until needed.
Saute onions lightly; add rice and meat. Add chestnuts and almonds. Add eggs and soy sauce.
Mix rice, milk, butter, well-beaten egg and salt. Gradually add and stir in the well-sifted flour and baking powder. Mix well. Spoon out and bake on hot, slightly greased griddle.
Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cook until thick enough to spread, beating occasionally.
Cook first 4 ingredients over medium heat until mixture reaches firm ball stage. Remove from heat. Add next three ingredients and stir until mixture loses its gloss and is partially cooled. Pour out with spoon onto waxed paper.
In a 9 x 12-inch pan arrange the peach slices, which have been cut in half. Pour all but 2 tablespoons of peach juice over the slices. Mix the remaining 2 tablespoons of juice thoroughly with cake mix. Sprinkle all but 1/2 cup of cake mix very evenly over peaches. Sprinkle the pecans evenly on top of the mix. Then sprinkle the remaining 1/2 cup of mix over pecans. Drizzle the melted butter over the ingredients. Bake in a 350° oven for 1/2 hour or until golden brown. Serve with whipped cream or ice cream.
Cook eggplant, drain, combine with onions, milk, 3/4 cup cheese, salt, pepper and crackers. Put in greased casserole and top with 1/4 cup cheese. Beat eggs with fork and pour over top of casserole. Bake at 350° for 30 minutes or until light brown.
Roll out one package of crescent rolls and put into 9 x 13-inch pan. Beat cream cheese, sugar, egg yolk and vanilla. Spread over crescents. Roll out the other package of crescents and place over this. Beat the egg white and spread over the top layer of crescents. Bake at 325° for 40 minutes.
Combine milk, 1 package coconut cream pudding and sliced apples. Put in an 8-inch greased pan. Mix remaining ingredients together and pour over apples. Bake at 350° until apples are tender and it is brown.
Set cream cheese out to soften. Drain pears and mash. Add enough water to pear juice to make 2 cups. Bring liquid to a boil.
Saute onions in butter and add potatoes, water and salt. Cook until potatoes are tender. Either mash or put in blender with the hot milk. Slowly blend into mixture the cold milk and beaten yolk. Add pepper and parsley. Do not boil. Serve with sharp Cheddar cheese, grated.
Bake as instructed on box in 9 x 13 x 2-inch pan; set aside and cool completely. Spread cherry pie filling on top of cake. Mix together thoroughly cream cheese, Cool Whip, sugar and milk. Pour over the cherry pie filling. Chill in refrigerator until ready to serve.
Melt chocolate chips and butterscotch chips in a large saucepan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, Rice Krispies and peanuts. Pour/press into greased 13 x 9-inch pan. Sprinkle with coconut. Refrigerate until firm. Store at room temperature.
Beat eggs and sugar until light and fluffy. Add molasses and oil. Mix well. Sift together flour, soda, baking powder and spices. Add to molasses mixture and stir well. Stir in boiling water. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes. Serve with Cool Whip or Lemon Sauce (recipe follows).
This should be prepared in advance and refrigerated, tightly covered, overnight. Bake just before serving. Flavor is improved by advance preparation.
Set cream cheese out to soften. Mix milk with instant pudding. Mix either with wire whisk or electric mixer. Add softened cream cheese and pour into crumb crust.
Take frozen vegetables and mix together vegetables, sour cream, onion and cheese, also the soup. Pour into casserole dish and cook at 350° for 30 minutes or microwave for 15 minutes.
Chop the first 4 ingredients finely. Add the remaining ingredients. Heat 10 minutes and chill.
Preheat oven to 350°. Mix shortening with sugars. Add eggs and vanilla; beat well. Sift together the flour, cream of tartar and baking soda; add to batter. Blend well.
Preheat oven and bake cake mix using package directions. Make holes in hot cake with wooden spoon handle. Mix condensed milk and cream of coconut in a bowl. Pour over hot cake. Cool. Combine Cool Whip and coconut in a bowl. Mix well. Spread over cake. Chill in refrigerator.
Mix all ingredients in blender and process on "stir" until well blended. Serve immediately.
Mix milk and Cool Whip. Add lemon juice and lemon flavor, if desired. Cool in fridge 2 hours.
Prepare broccoli as directed on package. Mix all ingredients together and pour into a greased baking dish. Bake 1 hour at 350°.
Chop and boil the potatoes. Cook bacon; do not drain grease. Beat eggs, sugar and vinegar together until light and fluffy. Pour over bacon and cook until boiling and thick. Pour over potatoes and serve while warm.
Preheat oven to 350°. Melt margarine and chocolate in saucepan over low heat. Remove from heat. Blend in sugar. Let cool slightly.
Combine saltines with all seasonings and line a shallow casserole with 1/2 of mixture. Mix oysters, egg and mushroom soup, pour over saltines. Cover with	remaining saltine crumbs. Bake at 350° for 45 minutes.
Heat oven to 400°. Lightly grease cookie sheets with shortening, using paper towel. Separate dough into 10 biscuits. Place 5 biscuits, 3 inches apart, on each cookie sheet. Press biscuits out to form 4 to 5-inch circles. Spread 1 tablespoon pizza sauce on each circle. Top each with pepperoni and Mozzarella cheese. Sprinkle Parmesan cheese over each. Bake at 400° for 12 to 15 minutes or until crust is brown and cheese is melted. Serve right away.
Spread the crescent rolls on the bottom of a small cookie sheet. Cook as directed on package or until lightly browned. Cool. Mix Miracle Whip, Ranch and cream cheese together and spread over the crust on cookie sheet. Sprinkle the rest of the veggies over the cream cheese mixture, leaving the sharp Cheddar cheese as the last ingredient.
Melt margarine. Mix all ingredients together. Pour in unbaked pie shell. Cook about 40 minutes at 375°.
Cook and stir almonds and sugar in skillet over low heat until sugar is melted and nuts are coated and brown. Cool. Combine greens; add oranges. Top with nuts. Serve with Romaine Spinach Orange Salad Dressing.
Heat oven to 375°. Melt margarine in 10-inch ovenproof skillet. Stir in flour and pepper. Cook 1 minute until smooth and bubbly, stirring constantly. Gradually stir in chicken broth and milk. Cook until thickened, stirring constantly. Add chicken, onion, peas and carrots. Cook until hot and bubbly. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Sprinkle with poppy seed. Bake at 375° for 20 to 25 minutes or until biscuits are golden brown.
Mix all ingredients together. Pour into pie shell and bake at 300° for 30 to 45 minutes.
Discard the liquid from pickles. Add remaining ingredients. You may have to wait for some sugar to dissolve before adding rest of the sugar. Refrigerate for 3 days before serving.
Add all ingredients except spinach to a saucepan. Boil 1 or 2 minutes. Cool, but do not refrigerate. Wash and tear spinach into pieces. Drizzle dressing over spinach when ready to serve.
Mix by hand all ingredients together. Pour into a greased and floured loaf pan. Bake at 350° for 1 hour and 20 minutes. Cool completely before removing from pan.
Mix sugar, Milnot and vanilla; cook for 8 minutes. Add butter. When butter is melted, remove from heat and add chocolate chips and marshmallow cream. Mix well until well blended and creamy. Pour into buttered pan to cool.
Saute hamburger meat and onion until brown, then cook seashells as directed on package. Add Velveeta, Ro-Tel tomatoes and milk; cook until cheese is melted.
Advance preparation: Combine apricots, sugar, vanilla, extract and dash of salt. Whip cream until custardlike; fold into apricot mixture. Turn into a 3-cup refrigerator tray; freeze until firm, about 4 hours. Makes about 3 cups.
Pour off all but 2 tablespoons fat drippings from roasting pan. Add broth or water. Cook over medium heat, stirring to loosen browned bits. Remove from heat.
Combine first 5 ingredients. Add ginger ale when ready to serve. Serves 25.
Cut corn off the cob. Mix corn, sugar and water in saucepan. Cook 5 minutes. Cool and freeze.
Mix and pour into two 9-inch greased and floured pie pans. Bake at 350° for 25 to 30 minutes. Makes its own crust.
Beat egg white until stiff. Add brown sugar gradually, beating constantly. Add nuts and stir. Drop by spoonfuls onto a greased cookie sheet. Bake at 250° for 30 minutes. Remove from sheet and cool. Makes 3 dozen.
Cut top of bread off; cut out inside of bread to form bowl. Use top and inside to make wedges to spread dip on. You will probably need to double recipe for most loaves.
Cut Crisco into flour; add sugar and salt. Mix together egg and evaporated milk; add to flour mixture and mix well. Chill in refrigerator overnight, if possible, before rolling out. If you don't want to make this many pies at one time, you may shape into balls and roll each in a circle onto a square of waxed paper. Stack them with a section of wax paper between each circle and then freeze in tight container. As you want to serve up a few fresh hot fried pies, remove as many circles as you like and allow to thaw on its own wax paper. Put your fruit on 1/2 of the circle and fold over. Be sure the crust is thawed before attempting to fold or you will break it. Seal the edges and deep fry in hot oil. This is important. Turn only once and drain on paper towels.
Cook onion in pan with Pam. Add beef. Cook until browned. Add drained beans and soup. Pour into greased casserole. Spoon mashed potatoes over top. (Add a bit of grated onion to potatoes if desired.) Bake 30 minutes at 350°.
Combine sugar and milk in saucepan and cook to soft ball stage. Remove from heat.
Drain water and cut each piece of tofu lengthwise, then crosswise. Place between absorbent paper towels and allow to dry for several minutes. Gently dust tofu, one piece at a time, with flour, then dip in egg and roll in bread crumbs. Allow to dry for 10 to 15 minutes; top off an excess crumbs.
Break eggs into large mixing bowl; beat slightly with fork. Add milk, salt, pepper and crumbled bread. Beat until bread has disintegrated. Add onion, carrot, cheese and beef; mix well. Pack into a loaf pan. Combine brown sugar, catsup and mustard. Spread over surface of loaf. Bake in 350° oven for 1 hour. Let stand for 10 minutes. Lift the loaf out. Slice and serve.
Measure the flour, sugar and cinnamon into small bowl. Mix well. Press or roll biscuits into flat circles and place on lightly greased (or Pam spray) cookie sheet. Use tablespoon to depress center of biscuits to form pizza-like crust. Lightly sprinkle brown sugar mixture on biscuits. Spoon grated apples on biscuits, then sprinkle with grated cheese if desired. Top with more of the brown sugar mixture and dot with butter. Bake at 350° for 15 to 20 minutes.
Cook cabbage and onions in small amount of water (do not overcook). Put in vegetable oil, cream of celery soup, sugar and salt and pepper to taste. Put in casserole dish and cover with Pepperidge Farm herbal stuffing with 1 stick margarine. Bake until bubbly and golden brown at 350° to 400°.
Cream first 2 ingredients together well. Sift next 4 ingredients together and add alternately with next ingredient. Follow Solomon's advice for making a good boy Proverbs 23:14. Add next 3 ingredients. Fold in beaten yolks and stiffly beaten whites carefully.
Boil sugar, water and Karo syrup in a heavy pan to 300° (hard crack stage); add oil and color. Remove from heat. Line cookie pan with aluminum foil. Pour in candy and place in freezer. When set, break in pieces and toss in powdered sugar.
Mix pie filling and pineapple in a 9 x 13-inch pan. Sprinkle nuts over top of filling. Dump dry cake mix on top and spread evenly. Slice butter and place evenly on top of cake mix. Bake at 350° for about an hour or until golden brown.
Dissolve gelatin in hot water; add ginger ale and lemon juice. Pour into 4-quart glass baking dish or mold. Chill until slightly thickened. Stir in remaining ingredients. Cover and chill until almost firm.
In blender, mix first 7 ingredients. Slowly add oil. Most of the time, I also add some catsup. Blend.
Cut lard and flour into small balls. Add water and salt and mix. Roll out dough 1/8-inch thick. Spread over and pat into desired size pie pan. Bake at 400° until brown.
Beat the cream cheese and sugar. Spray or butter a 9 x 13-inch pan. Unroll crescent rolls, but don't separate. Press onto bottom of pan. Spread cream cheese mixture over crust. Place second can of rolls on top. Bake at 350° for 25 minutes or until golden brown.
Cream until fluffy oleo, oil, sugar and vanilla. Add eggs, one at a time, mixing well. Add alternately with 7-Up to mixture. Grease pan or use Pam spray to coat pan. Bake at 325° for 1 hour and 15 minutes, using tube or Bundt pan.
In top of double boiler, combine eggs, sugar, water and tartar. Cook over boiling water for 7 minutes or until holds in peaks while beating constantly with rotary egg beater. Remove; beat until cool. Sprinkle with crushed peanut brittle over top of frosted cake.
Mix buttermilk, sugar and soda together in saucepan. Cook until brown and forms a soft ball in cold water. Remove from heat and add vanilla and butter. Beat until glossy. Add pecan meats; stir until thick. Spoon out onto wax paper and cool.
Preheat oven to 350°. In large bowl with electric mixer, beat butter well; blend in brown sugar, egg yolk and vanilla. By hand, mix in flour, 2/3 cup Heath bars and nuts. Press into ungreased 15 1/2 x 10 1/2-inch jellyroll pan. Bake 18 to 20 minutes or until browned. Remove from oven and immediately sprinkle remaining Heath bars over top. Cool slightly; cut into bars while warm.
Combine pudding mix with fruit and juice in bowl. Blend in sour cream. Spoon into individual dessert dishes. Makes 6 servings.
Mix all ingredients together. Bake at 350° for 5 to 6 hours. Check after 4 hours. Mash with potato masher.
Mix together corn bread mix, eggs, sour cream and margarine. Fold in the corns. Pour into a greased 9 x 9-inch or casserole dish and bake at 350° for 40 to 45 minutes until lightly brown. Remove from oven and sprinkle with shredded cheese.
Add potatoes and cream. Be careful not to use too much cream. Add sugar, salt, beaten egg and coconut. Let stand until cool. Press a marshmallow into the center of a portion of potato mixture and form into a ball. Roll in bread crumbs and fry in deep oil. Drain on paper towels and serve while still hot.
Mix dry jello with cottage cheese. Add pineapple and oranges. Fold in Cool Whip. Chill overnight before serving.
Let pie shell chill while making the filling. Blend eggs, sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into chilled, unbaked pie shell. Bake in hot oven at 400° for 25 to 30 minutes.
In a saucepan, mix the sugar, cocoa, margarine and milk. Heat to boiling. Boil gently for 1 1/2 minutes. Remove from heat. Beat in peanut butter, vanilla and oatmeal. When blended, drop by spoonfuls onto waxed paper to cool.
Drain tuna. Make cream of mushroom soup as directed on can. Break up tuna and mix well in soup. Cook noodles as directed on package. Put in peas. Drain noodles. Pour mixture over noodles. Place in slightly greased casserole dish. Bake at 350° for 30 minutes.
Cook pasta according to package. Rinse in cold water. Add mayonnaise, ranch dressing, diced tomatoes, black olives, salt, pepper, and crumbled bacon. Mix well. Chill for 1 hour or longer.
Preheat oven to 350°. Grease 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter and sugar. Add eggs, one at a time, beating after each addition. Add vanilla. Combine 2 3/4 cups flour, baking powder and salt. Gradually add to creamed mixture. Beat well. Dredge peaches with remaining flour. Fold peaches into batter and pour into tube pan. Bake for 1 hour and 10 minutes. Cool for 10 minutes before removing from pan.
Melt butter in a large skillet; add pecans and salt. Stir well to coat pecans; remove from heat. Place pecans in 13 x 9 x 2-inch baking pan. Bake at 200° for 1 hour, stirring every 15 minutes. Drain on paper towels. Yields 4 cups.
Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt and half the flour; beat at low speed of electric mixer until smooth. Stir in enough of the remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Cream butter; add sugar, creaming at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each. At low speed, add flour and vanilla. Pour into well-greased 15 x 10-inch jelly roll pan with sides. Spread batter evenly. Mark off into 48 squares. Place one/two cherries with a little filling into middle of each square. Bake at 350° for 45 to 50 minutes. Cut while warm. When cool, sift confectioners sugar over top.
Mix with hands all ingredients except chocolate chips. Press into a cookie sheet. Melt chocolate chips and spread over top of base. Cut into squares when hard.
Peel and cook potatoes until soft. Mash with onion salt and sour cream. Add butter to mixture. Place in 2-quart casserole dish and top with cheese. Refrigerate overnight. Bake at 350° for one hour.
Chop all ingredients in blender. Add cream cheese and Accent to mixture. Shape into large ball. Wrap and refrigerate. Let set for several hours before serving.
Slice sweet potato and apples very thin. Layer, sprinkle cinnamon and dot with butter over each layer. Cook in microwave or conventional oven at 350° for 30 minutes.
Pound flour into steak. Season with salt and pepper. Brown in oil on both sides. Place in roasting pan. Slice 3 to 4 onions over meat. Pour bottle of ketchup over top and fill water in roaster to cover meat. Bake for 3 to 3 1/2 hours at 350°. Ingredients make a delicious gravy. I serve with mashed potatoes and tossed salad.
Combine sugar, cream, milk, butter, corn syrup and salt in heavy 2-quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil 9 or 10 minutes (soft ball). Remove from heat and let stand until lukewarm. Add vanilla and beat until mixture begins to lose its gloss. (Requires little beating.) Quickly stir in walnuts and cherries. Turn into oiled pans. Let stand until firm. Makes 1 1/2 pounds.
Whip up instant pudding using 3 cups milk. When it is thick, fold in Cool Whip. Line oblong pan with a layer of graham crackers. Pour half the pudding mixture over crackers. Put another layer of graham crackers over poured pudding and pour remaining pudding mixture over these crackers. Cover with another layer of graham crackers and chill overnight. Before serving, frost cake with chocolate frosting (ready made).
Beat eggs in a bowl until light and fluffy. Stir in broccoli, onion, 1/4 cup Parmesan cheese, milk, salt, basil and garlic powder. Pour into ungreased 11 x 7 x 2-inch baking dish. Sprinkle 1/4 cup Parmesan cheese on top and place tomato wedges on top. Bake, uncovered, at 325° until set, 25 to 30 minutes.
Combine soups, water, and herbs in a large saucepan. Simmer 2 minutes. Dot with butter. Top each cupful with toasted saltine and a bit of parsley.
Butter casserole pan; mix all ingredients together. Bake at 350° for about 1 hour or until lightly brown.