HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in cold water. Set aside. Beat egg yolks. Add evaporated milk, pumpkin, 1/2 cup brown sugar, salt and spices. Cook over medium heat 3 to 5 minutes, stirring constantly. Remove from heat. Add gelatin mixture, stirring until dissolved. Cool. Beat egg whites until stiff but not dry. Add rest of sugar. Fold into pumpkin mixture. Pour into 2 graham cracker crusts. Refrigerate. Serve with whipped topping.
Combine in large bowl the condensed milk and wafers. Add pudding mix. Beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice. End with pudding. Chill. Garnish. Refrigerate.
Combine all ingredients except flour and butter. Bring to a boil and simmer 5 minutes. Blend flour and butter in another pan, then pour into the big mixture. Blend well and let thicken. If you wish, just put 1 tablespoon of flour first and see if thickens. If not, then add the second tablespoon. Bring to the desired consistency. If you like corn, this will melt in your mouth.
Combine tomato sauce, chilies and seasoning in saucepan and bring to a boil. Reduce heat. Cover and simmer 10 minutes. Combine cheese and onions. Mix lightly. Place tortilla in paper towel and heat slightly in microwave to soften. Place 1 tortilla in large casserole dish or large skillet with 2 tablespoons sauce and 1/2 cup cheese mixture. Repeat layers ending with a tortilla on top. Top with remaining sauce. Bake at 350° 25 minutes. Sprinkle with remaining cheese mixture. Continue baking until cheese is melted. Cut in wedges. Serve.
Mix margarine, sugar, pumpkin and eggs together. Add flour, baking powder and salt. Mix well and drop by spoonfuls onto slightly greased cookie sheet. Bake at 400° until golden brown (about 8 to 10 minutes). Remove from cookie sheet and cool.
Mix dry ingredients in ungreased square baking pan. Make 3 holes; pour oil in one, vinegar in one and vanilla in the other. Pour water over all. Mix well with a fork. Bake at 350° for about 30 minutes.
Brown hamburger and drain. Combine hamburger and remaining ingredients except noodles and pour into casserole dish. Bake at 350° for 45 minutes. Top with noodles and bake for 5 minutes. Serves 6.
Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs and mix again. When well blended, pour mixture into crust and bake at 350° for 40 minutes or until center is almost set. Cool in refrigerator 3 hours or overnight.
Melt butterscotch chips. Add peanut butter. When soft, add chopped peanuts and noodles. Mix thoroughly. Dip out with teaspoon and lay on wax paper until cold.
Beat eggs well. Add sugar and salt; blend well. Add milk, Cool Whip, vanilla and nutmeg. Blend thoroughly and chill. May be served from a punch bowl or stored in a milk carton in the refrigerator until desired. Shake well before serving.
Boil, drain and mash potatoes with all ingredients and mix thoroughly. Put in long casserole dish and top with bacon bits, paprika, parsley flakes and pepper. Bake, uncovered, at 350° for 30 to 45 minutes.
Mix cocoa, cornstarch, yolks of 3 eggs, sugar, salt and milk in saucepan on medium to low heat. Cook until thick; remove from heat and add vanilla. Pour into baked pie shell.
Sauce: Combine tomato sauce and water in a skillet. Season with cumin and chili powder to taste. Heat to a low boil to mix flavors. Reduce to a simmer.
Brown hamburger and drain. Add all ingredients and mix with enough water to mix good. Cook to desired.
Combine pineapple juice, lemonade and orange juice. Add ginger ale just before serving. Add maraschino cherries or sherbet, if desired.
Break angel food cake into small pieces and place in a long baking dish. Pour cooked pudding over cake pieces and cover with Cool Whip. Sprinkle flaked coconut over Cool Whip. Sprinkle red cinnamon drops on top of cake for festive occasion.
Melt cheese in a double boiler. Brown the sausage and drain. Saute onions and bell pepper in butter. Mix all ingredients and heat in crock-pot.
With a pastry blender or two knives, cut the butter or margarine into 1 cup of the flour and 1/4 cup of the brown sugar, until mixture is the consistency of coarse cornmeal, as in pie crust. Pat this mixture firmly into an ungreased 8 x 8 x 2-inch baking pan and bake in moderate oven, 350°, for 15 minutes or until lightly browned.
Combine all ingredients except 1/2 cup cheese and bake 1 hour at 350°. Add remainder of cheese just before serving. Important: Cover with foil before baking.
Brown meat slowly in hot fat about 15 minutes. Add onion and garlic the last few minutes. Season with salt and pepper. Dissolve bouillon cube in hot water; add to meat. Cover and simmer 20 to 25 minutes. Add tomatoes and green pepper. Cook 10 minutes longer. Combine cornstarch, cold water and soy sauce and stir into meat mixture. Bring to boil, cook and stir 5 minutes longer. Remove garlic. Serve with hot noodles. Can use round steak sprinkled with tenderizer and floured. Adjust cooking time.
Mix all ingredients, except cake mix, oleo and nuts, together. Pour into a large, ungreased baking dish. Top with yellow cake mix; drizzle melted oleo over the top. Sprinkle on the nuts. Bake at 350° for 1 hour and no longer.
Fry hamburger; drain. Add rest of ingredients. Heat through. Serve with taco chips, sour cream and cheese.
Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine sugar, oil, eggs and coconut extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and nuts. Pour into two greased and floured 8 1/2 x 4 1/2-inch x 2 1/2-inch loaf pans. Bake at 325° for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely. Yield: 2 loaves.
Heat pineapple with Jell-O until dissolved. Cool completely. Add buttermilk, drained pineapple and Cool Whip. Mix thoroughly. Add nuts. Pour into a 13 x 9-inch pan and refrigerate until set. Can be used as a salad or a dessert. Serves 10 to 12.
Mix all ingredients. Add Seven-Up last. Bake at 350° for 20 minutes. Makes 3 layers.
Combine steak, potatoes, mushroom soup and 2 cans of water (pepper and onion, if desired) in large bowl. Let stand 5 minutes. Place in heavy-duty foil and close securely. Place on hot grill 15 minutes on each side.
Sprinkle 2 or 3 teaspoons salt over this and let stand about an hour. Squeeze juice out of vegetables. Make a syrup and pour over. Put in a container to freeze.
Mix condensed milk, milk (I use low-fat), sugar and vanilla. Add alternately snow and milk mixture until you get the right consistency. If you have any leftover, freeze it. It doesn't get as icy as regular Snow Cream does in the freezer.
Combine syrup, sugar and butter. Add eggs and pecans. Mix thoroughly. Bake in an unbaked pie shell at 375° for 40 to 45 minutes.
Mix together and bring to a boil. Serve with French bread. Dip bread in hot mixture and eat. Very good!
Start rice or barley and water in soup pot. Brown the beef; drain and add to pot with all other ingredients. Bring to boil; cover and simmer about 1 1/2 hours. Great served with French bread.
Bake cake according to directions on box of mix. Immediately after removing from oven spread with chocolate chips, let melt a little, and spread with marshmallow creme, while cake is still hot. Sprinkle with coconut.
Boil all ingredients except egg whites until at a soft ball stage. Cook slowly. Beat 2 egg whites until stiff. Add boiled mixture slowly to whites while continuing to beat. Beat until desired consistency.
Mix sugar and cornstarch. Gradually add orange juice until smooth. Bring to a boil over medium heat; boil 1 minute. Remove from heat; add lemon juice and grated rind. Cool. Fold in assorted cut-up fruit, drained. Pour into cookie crust. Chill 4 hours.
Cover beans with water. Add ham hock and bring to a boil for 2 minutes. Let soak overnight. Drain beans in the a.m. Add 2 quarts of water, pepper, onion and garlic. Bring to a boil. Cover, reduce heat and simmer 1 1/2 hours. Remove ham hock. Clean off bone and return meat to pan. Add extra ham, tomatoes and simmer 1/2 to 1 hour or until beans are tender. Makes 2 quarts.
Melt cheese in a large bowl. Fry both sausages and drain grease. Add sausage and salsa to cheese. Serve hot with tortilla chips.
Drain oysters, reserving liquid. Saute onion and celery in butter in a large pot until tender. Add milk, oyster liquid, corn, potatoes, salt and pepper. Cook over low heat, stirring constantly, until thoroughly heated (do not boil). Add oysters; simmer 5 to 8 minutes or until edges of oysters curl. Sprinkle lightly with paprika. Yield: 8 cups.
Heat oven to 350°. Saute onion in margarine. Add chili, corn and tomatoes, mixing well. Pour into a 12 x 8-inch baking dish. Prepare corn mix according to package; stir cheese into dough. Spoon dough around edge of baking dish. Bake at 350° for 30 minutes.
Soften chocolate drops. Stir in condensed milk, then chopped pecans, then vanilla flavoring. Drop by 1/2 teaspoon on waxed paper on cookie sheet and keep in refrigerator.
Brown beef, onion and chilies on medium high heat. (Can do in microwave.) Drain some of the fat. Stir in rest and bring to boil. Simmer 30 minutes or on low in crock-pot forever! Serve with grated cheese (Monterey Jack or Cheddar) and Doritos.
Thoroughly mix the eggs, sugar, salt and vanilla. Slowly stir in the hot milk. Pour into the pie shell. Dust the top with nutmeg.
Dissolve the jello in the boiling water. Add the cream cheese and stir to melt the cheese (little bits will not melt). Put in the fridge or freezer to chill while you cut up the vegetables and chop the nuts (just long enough to get cool). In a large bowl, mix all together. Prepare a 9 x 13 dish by lightly spraying with Pam. Spread mixture in the dish and return to refrigerator to set, preferably overnight. Cut into 12 to 15 servings and place on lettuce leaf to serve.
Preheat oven to 350 degrees. Grease (or use cooking spray) bottom of rectangular pan, 13 x 9 x 2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely; frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
Grind cranberries, marshmallows and nuts together. Add sugar. Whip cream until stiff. Fold all ingredients; chill.
Stir shortening to soften. Gradually add sugar and cream thoroughly. Add vanilla. Add eggs, one at a time, beating well after each. Sift flour with baking powder and salt; add to cream mixture alternately with milk, beating after each addition. Bake in two 9 x 1 1/2-inch round pans in moderate oven (375°) for about 23 minutes.
In small amount oil, cook celery, onions, pepper and carrots until tender. Add remaining ingredients plus garlic salt to taste and 1/4 cup soy sauce. Cover and simmer for 5 minutes.
Combine kraut, potatoes, apple and nutmeg in saucepan. Bring to boil; simmer for 10 minutes. Brown sausage; stir into kraut mixture. Simmer for 10 minutes, covered.
Grease a 10-inch pie plate. In medium saucepan, heat broth to boiling. Stir in rice, butter and salt. Return to boil. Cover, reduce heat and simmer according to package instructions. Remove from heat; let cool slightly. Stir in eggs and pimiento. Press against sides and bottom of pie plate.
Cook spinach and drain well. Combine eggs, salt and seasonings. Stir in milk, bacon and spinach. Pour into unbaked pie shell. Sprinkle cheese on top. Bake on bottom rack at 400° for 25 to 30 minutes. Cool 5 minutes.
Mix all ingredients together. Spoon into greased muffin pan. Cook at 400° until lightly browned. Makes 1 dozen.
Peel, core and slice apples. Mix sugar, spices, salt and lemon juice; toss with apples. Fill pie with apples, piling high in center. Cut butter in small cubes over apples. Cover with top crust. Bake in a 450° oven for 15 to 20 minutes. Reduce heat to 350° and bake for 20 to 30 minutes more until crust is brown.
In a mixing bowl, combine flour, sugar, soda, cinnamon and salt. In another bowl, combine carrot, apple, coconut, dates and pecans. Stir in beaten eggs, oil and vanilla. Add to dry ingredients, stirring until moistened.
Stir together dry ingredients (not sugar). Add sugar and oil and mix well. Stir in carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch pans or 1 (9 x 13) pan. Bake at 350° for 35 to 40 minutes. Let cool.
Cook dried beef in butter until done. Push meat to one side. Blend flour into butter. Add milk all at once. Cook, stirring, until thick. Gradually add beef. Add Worcestershire and dash of pepper. Spoon over buttered toast. Serves 3.
Mix all ingredients with a mixer until thoroughly mixed. Pour into Bundt cake pan and bake at 350° for 45 minutes. After cake has cooled some, mix 1 cup of powdered sugar and 2 tablespoons of milk (you may have to add just a little more milk than this to get the consistency that you want) and pour over cake.
Finely chop shrimp, mushrooms, onions, pepper, cabbage and water chestnuts. Transfer all chopped ingredients and ground pork to large mixing bowl. Add sherry, soy sauce, ginger, sugar and salt. Mix well. Mix water and cornstarch in small bowl until blended. Place 1/4 cup of the pork mixture evenly across a corner of each wrapper. Brush cornstarch mixture evenly over all edges of wrappers. Carefully roll wrappers around filling, folding in the corners. Heat oil over high heat until it reaches 375°. Fry 3 or 4 rolls at a time in the hot oil until golden, 3 to 5 minutes. Drain on absorbent paper. Makes 2 dozen.
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives or green onion, lime juice and brandy (if used), parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
Boil zucchini until tender; cut in half lengthwise. Scoop out zucchini and reserve shells. Add 1/2 cup cheese and next 6 ingredients. Stuff shells with mixture. Dot with butter and 1/4 cup cheese. Bake, uncovered, for 30 minutes.
Melt chocolate and butter. When melted, add sugar, eggs and vanilla. Stir together flour, baking powder and salt.
Combine cracker crumbs and seasoning mix; stir well. Dredge chicken in mixture and place in greased 13 x 9 x 2-inch dish. Saute onions in oleo, stir in whipping cream and remaining ingredients and pour over chicken. Bake, uncovered, at 350° for 45 minutes. Makes 8 servings.
Place 1/2 of saltines in a buttered casserole; cover with cabbage. Sprinkle with salt, pepper and celery seed. Scald milk. Add 4 tablespoons butter and let melt. Pour milk and butter over; top with remaining crumbs. Dot with remaining butter. Cover and bake at 350` for 35 minutes. Uncover and bake 15 minutes. Yield 6 servings.
Scrub cucumbers with a brush (do not peel). Trim off ends and cut into quarters lengthwise. In the bottom of a quart jar, place 1 dill head. Place cucumbers lengthwise in the jar. Add 1/2 of 1 jalapeno pepper and 1 garlic bud. Press down between cucumber pieces. Add another dill head and another row of cucumbers. Press another garlic bud and another 1/2 of a jalapeno pepper in between cucumbers (this makes 2 quarts). Fill jar, covering with liquid.
Cook the spinach in 1/2 cup water until tender and drain thoroughly. Add soup, egg and cheese and mix well. Pour into greased 1 1/2-quart casserole. Cube the bread and toss with butter and garlic salt. Place on spinach mixture. Bake at 350° for 1 hour. Makes 6 servings.
Beat eggs; add sugar, flour, baking powder and salt. Then add dates and nuts. Put in shallow pan and bake 20 minutes in a moderate oven (350°). Let cool for 5 minutes. Cut in squares and roll in confectioners 10x powdered sugar.
Boil together all ingredients, except eggs. Put in jar or container with lid. Add eggs and refrigerate for 2 days.
cut squash in half lengthwise. After removing seeds, place squash, cut side down, in 2-inches of water and boil about 20 minutes. Cool enough to handle, then scrape squash with a fork from shell. Place in large bowl and add other ingredients and toss together.
Brown beef, garlic and onion in nonstick pan with margarine. Drain off excess fat. Add tomato sauce, salt, sugar and pepper. Simmer 2 to 5 minutes. Cool and drain noodles. Combine noodles with cream cheese and sour cream. Butter an 8 x 11-inch baking dish. Put half of sauce in dish, then noodle mixture and top with rest of sauce. Decorate with Cheddar cheese and parsley, if desired. Bake at 350° for 20 minutes. Serves 4 to 6. Freezes great!
Trim fat from pork chops. Beat eggs, garlic salt, pepper and salt together. Coat pork chops with bread crumbs and set aside on tin foil. Heat oil in frying pan and when hot, dip chops in egg mixture, then oil. Fry until nicely golden brown, about 5 to 8 minutes on each side. Garnish with lemon wedges, if desired. Makes 4 to 6 servings.
Put pears, onions and peppers through meat chopper. Drain part of pear juice off or it will be soupy. Add other ingredients and cook 30 minutes after it begins to boil. Put hot relish into hot jars and seal.
Warm bowl. Add water and dissolve yeast. Add warm butter, sugar, eggs, 4 cups flour and salt. Mix until shiny and free of lumps. Gradually add remaining flour. Put in large bowl. Cover tightly with plastic wrap. Put in refrigerator for 8 to 10 hours (or up to 2 to 3 days).
Cook noodles according to package directions. In a soup pot, cook sausage on medium to high heat about 8 to 10 minutes or until not pink, stirring to crumble. Drain; add noodles and the remaining ingredients. Mix well. Reduce heat to medium and cook for 6 to 8 minutes or until heated and cheese is melted.
Brown hamburger and onion in shortening. Add other ingredients. Heat until boiling. Pour into baking dish. Cover with bread mixture starting at the edge, then to the middle. Bake in 400° oven for about 45 minutes or until bread is done.
Mix and bake in 3 pans for 45 minutes in a 350° oven.
Mix sugar, cornstarch and salt together. Add heated milk slowly to mix. Cook over double boiler until thickened. Add egg yolks and	butter; reheat. Add flavoring and cool. Make meringue with egg whites. Fill crust with filling and cover with meringue. Brown in 400° oven.
Put all ingredients in crock-pot. Mix together well. Cover and cook on low 8 to 10 hours. Season to taste before serving.
Mix sugar and milk. Bring to full boil and cook for 6 minutes, stirring constantly. Remove from heat and add butter, chocolate chips, vanilla and nuts. Beat until creamy. Pour into greased pan. When cool, cut into bite-size pieces.
Stew chicken until done and debone. Put layer of chicken on bottom of casserole dish. Sprinkle with onion powder. Mix cream of chicken soup and sour cream. Spread evenly over deboned chicken. Mix oleo and crushed Ritz crackers. Spread on top. Bake at 350° until hot.
Drain juice off peaches; cut peaches into bite size chunks. Mix all ingredients in a large bowl. Use peach juice to mix in last; refrigerate for 1 to 2 hours. Serve chilled. Can use pineapple with strawberry or lime jello instead of peach.
Cream oil, sugar, eggs and vanilla. Mix dry ingredients and add to creamed mixture. Beat well; add carrots, nuts and pineapple. Bake in 9 x 13-inch pan about 45 minutes to 1 hour in 300° oven.
Flour meat and sprinkle with onion and garlic salt. Brown in skillet with green pepper. Put meat and peppers in crock-pot. With grease in skillet, make a little gravy. Add soups to gravy and bring to a boil. Pour over meat in crock-pot and cook until tender. Serve over rice or buttered noodles.
Preheat oven to 375°. Whisk egg yolks, condensed milk, rind and juice together until smooth. Pour into pie crust. Bake 7 to 8 minutes. Cool on wire rack 15 minutes. Refrigerate until cold, 2 hours. Spread top with whipped cream. Serves 8.
Boil sugar, water and cornstarch until clear and add strawberry jello; cool slightly. Pour over arranged berries pointed up in cooked pie crusts. Serve with whipped cream. Makes 3 pies.
Combine stuffing with butter. Press half in 9 x 13-inch pan or 3-quart casserole. Steam squash and onion until barely cooked and drain well. Combine soup, sour cream and grated carrots. Fold in squash and onions.
In a large saucepan, mix all ingredients except frankfurters. Cover and simmer at least 2 hours, stirring occasionally. Sauce can be made ahead to this point. Cover and refrigerate up to 24 hours. Reheat sauce until hot. Add frankfurters and simmer until heated thoroughly, about 5 minutes. Makes about 64 appetizer servings.
Heat 1/4 cup butter in a 1-quart dish in 425° oven until it bubbles. Meanwhile, beat eggs with milk, then gradually beat in flour and salt. Pour batter into bubbling butter. Drop rhubarb into center of batter. Do not mix. Bake in 425° oven for 25 minutes or until crust is brown.
Grease or spray with Pam a 13 x 9-inch pan. Melt butter and marshmallows in saucepan on low heat, stirring until completely melted. Remove from heat and immediately stir in Rice Krispies until thoroughly coated. Spread evenly on greased pan with a greased spatula. Let cool 5 minutes and cut into squares.
Saute until soft in olive oil the onions, garlic and zucchini. Process all in blender or food processor until shredded. Don't overprocess. Return to pot. Add broth, 1 can water, chicken broth cubes and water and curry powder. Cook on low/simmer until blended. Salt and pepper to taste.
Mix dry ingredients. Add eggs and oil. Stir until moist. Do not beat. Add vanilla, pineapple, 1 cup nuts and bananas. Stir but do not beat. Spoon into 3 well-greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until done.
Slowly brown onion, pepper, celery and meat, stirring constantly, until brown. Add remaining ingredients; simmer until thickened. Serve with hot biscuits.
Melt shortening. Add onions, garlic and meat. Cook until lightly brown. Add all remaining ingredients. Cover and simmer over low heat, about 40 minutes.
Heat together cheese and soup. Pour over combined vegetables. Bake 1 hour at 350°.
Mix pecans, butter, Eagle Brand milk and powdered sugar in large bowl. Make into 1-inch balls. Put on waxed paper and refrigerate overnight.
Mix together cream cheese, Cool Whip, sugar and pineapple juice until smooth. Blend in pineapple tidbits and grapes.
Mix cheese and butter together. Add remaining ingredients. Mix thoroughly. Roll into small balls. Flatten them on a cookie sheet with a fork. Bake at 350° for 15 to 20 minutes.
Cook and drain fettuccine. In another large pot, simmer 2/3 cup of the milk and the margarine for 1 minute. Turn off heat and add drained pasta; toss until coated. Turn heat to very low and add remaining milk and all other ingredients. Toss briefly until sauce thickens and coats fettuccine. Serve immediately. Makes 6 servings, 220 calories each serving.
Preheat oven to 350°. Chop 1/2 cup nuts and set aside. Sift all dry ingredients into a bowl. Add water, vinegar, oil and vanilla. Mix thoroughly into dry ingredients. Fill cupcake liners 1/2 full (divide batter between 24 paper liners).
Combine first 6 ingredients. Mix well. Add egg and milk. Stir until smooth. Melt shortening in skillet. Pour hot shortening into batter and mix well. Pour batter into skillet. Bake at 425° for 25 minutes or until golden brown.
Mix first 4 ingredients in pan and bring to a boil. Boil for 1 minute; remove and stir in oatmeal. Stir until oats are softened; add nuts and vanilla. Drop by small spoonfuls onto cookie sheet or waxed paper and let stand until firm.
Combine ingredients; mix well. Pour into loaf pan. Bake at 350° for 50 minutes.
Melt candy bars and marshmallows until thick and sticky. Add condensed milk gradually, stirring until liquid. Finish filling with milk to make 1 gallon. Freeze.