HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir pudding mix, pineapple with juice, nuts and 1 cup marshmallows in a large bowl until blended. Gently stir in 1 tub whipped topping. Mix remaining tub of whipped topping and 2 cups marshmallows in a separate bowl. Reserve 1/2 for garnish. Spoon 1/2 of the pudding mixture in a large bowl. Top with remaining marshmallow mixture and remaining pudding mixture. Garnish with reserved marshmallow mixture, marshmallows and maraschino cherries, Refrigerate. Makes about 16 servings.
Grease bottom and sides of a 9-inch pie plate.	Combine flour, salt, baking powder, pudding mix, margarine, egg and milk. Beat for 2 minutes. Pour batter into pie plate. Drain peaches, keeping the juice.	Arrange peaches on top of batter. Combine cream cheese, 1/2 cup of sugar and 3 tablespoons of peach juice. Beat for 2 minutes. Spoon over peaches to within 1-inch of edge of plate. Combine 1 tablespoon of sugar with 1/2 teaspoon of cinnamon. Sprinkle over top. Bake at 350° for 30 to	35 minutes until golden brown.	Filling will appear soft. Cool. Store in refrigerator.
Lay stew meat in casserole first. Layer celery, carrots, potatoes and onions (as many as you want). Add salt. Pour tomato juice over top and bake for 3 1/2 to 4 1/2 hours when vegetables are done. Easy and tasty.
In 1 large bowl, combine 1 cup flour, 1/3 cup water and remaining ingredients. Beat on low speed for 2 minutes, occasionally scraping bowl. With wooden spoon, stir in enough additional flour to make a soft dough. Turn on lightly floured surface and knead until smooth and not sticky, about 10 minutes. Divide dough into 5 sections and let set covered for 10 minutes. Roll dough out on floured surface or put through pasta machine. Cut into desired shapes. Let dry or cook immediately.
Separate the eggs. Mix together in no particular order the egg yolks, milk, flour, and sugar. Melt butter and add to the mix. Blend egg whites until stiff. Fold into mix gently. Add baking powder. Now you're ready to make some good pancakes. Rich, fattening, and guaranteed to stick to your ribs.
Place blueberries in 2-quart crock or jar. (Do not use plastic container.) Pour vinegar over blueberries; mash berries slightly with wooden spoon or potato masher. Let stand overnight. Strain vinegar into 1 1/2-quart saucepan, discarding berries. Stir in sugar. Bring to boil; boil for 10 minutes. Pour hot vinegar into clean, sterilized bottles or jars and cap with clean corks. If you use jars, line lids with several layers of plastic wrap. Refrigerate. Yield: 1 quart vinegar.
Brown hamburger, onion, salt and pepper together. Drain grease. Add brown sugar, chili sauce and tomato soup. Heat and serve on a hamburger bun.
Cook potatoes in their jackets. Peel and slice while warm. Sprinkle immediately with sugar and vinegar. Add onion, salt, pepper and mayonnaise. Toss gently. Fold in herbs. Best made in advance and refrigerated. Garnish with a bouquet of dill or parsley and sliced, hard-cooked eggs, if desired. Yields 4 to 6 servings.
Mix first three ingredients. Stir together the rest of ingredients and add to first three ingredients. Form dough into balls the size of walnuts. Roll them in a mixture of 2 teaspoons of sugar and 1 1/2 teaspoons of cinnamon. Bake on ungreased cookie sheet for 8 to 10 minutes.
Unwrap rolls and lay flat on a round or square pan. Lay out the apples. Drizzle the melted butter all over the apples and sprinkle cinnamon, brown sugar and Mozzarella cheese. Preheat the oven to 325° and bake for about 25 minutes.
Cut and cook squash until tender. Mash and add oil, bouillon cube, onion, egg, sour cream, salt and pepper. Pour into prepared casserole dish. Combine bread crumbs, shredded cheese and paprika; sprinkle over top of squash mixture. Bake at 350° for 25 to 30 minutes.
Cook pasta according to package. Heat oil and margarine until melted. Cook shrimp and garlic until shrimp is pink. Stir in rest of ingredients. Toss pasta and shrimp mixture until pasta is coated. Add salt and pepper and top with Parmesan cheese. Serves 4.
Combine all ingredients and mix together. Put in a greased quiche dish. Bake at 350° for 35 to 40 minutes or until golden brown.
Chop onions and potatoes and stir-fry. Place layer of potatoes and onions and layer of cheese.	Mix milk and eggs; pour over onion mixture. Repeat layers. Bake at 350° for 20 minutes.
Make syrup of sugar, water, cloves and cinnamon. Boil 10 minutes. Strain syrup after cooling. Mix fruit juices with syrup and chill. Just before serving, add ginger ale and sherbet. Makes a nice adult, nonalcoholic punch.
Cover base of dish with sponge cake. Drain fruit and save juice. Place fruit on top of sponge cake. Make Jell-O using fruit juice and water. Pour onto sponge cake and allow to set. Make up custard and allow to cool. Pour on top of fruit, sponge cake and Jell-O. Whip the cream and spread over the custard when set. Decorate with raspberries.
Add celery and onion to browned sausage. Cook until tender, not brown. Stir in soup, milk, rice, salt and mushrooms.
Put ice cream scoops in individual bowls. Top with grapes. Pour drink over top. May also be served from punch bowl. Easy for children to make and deliciously refreshing to eat or drink!
Combine all ingredients, except cheese and noodles. Sprinkle with cheese and cover with noodles. Bake 25 minutes at 350°.
Boil chicken until done. Cool and debone. Cook vegetables until tender, then add tomatoes and sausage, Worcestershire sauce, salt, pepper and garlic salt. Simmer about 10 minutes. Add rice to chicken in a big pot and vegetables and sausage mixture. Cook all together with the broth for about 20 minutes.
Bring the first 4 ingredients to a boil. Cool to lukewarm. Add the eggs and yeast. Wait 10 minutes. Add the flour. Let rise double, then cut out with biscuit cutter and place in greased pan. Let rise and cook in medium oven at 400° for 16 to 20 minutes. Can be refrigerated after dough rises one time.
Brown hamburg, onion and green pepper until meat is done. Pour off fat; add remaining ingredients. Simmer until heated through.
Combine first 7 ingredients and beat on medium speed for 5 minutes. Fold in chopped nuts. Bake in greased and floured Bundt pan in a 350° oven for 40 to 45 minutes. Let set 15 minutes, then turn out on cooling rack. Frost when cool.
Peel 1 side of banana. Take 1/2 strip lengthwise out of banana. Fill with marshmallows and chocolate chips. Put peel back in place and wrap in tin foil. Bake at 350° for about 5 minutes. Melt chocolate and marshmallows and let cool. Eat.
Cook bacon, drain on paper towels. Pour off all but 2 tbsp. of bacon grease. In grease, cook onion until tender. Add tomatoes, sugar, salt and pepper, stirring to break up tomatoes. Heat to boiling. Reduce heat to low, cover and simmer for 15 mins.
Mix all ingredients except the pie filling and cinnamon. Work with your hands. Spread in a 9 X 13 inch pan. Cover with pie filling. Bake at 350 degrees for 35 to 45 minutes. Beat 2 egg whites stiff with 2 Tbsp. sugar. Add 2 Tbsp. butter and cinnamon.
Cook sugar and evaporated milk for 12 minutes. In large bowl, mix peanut butter, marshmallow, chocolate chips and margarine. Pour hot mixture over it and mix. Set in refrigerator to cool.
Line cookie sheet with foil. Layer saltines on foil. Boil sugar and margarine for 3 minutes. Pour over crackers and bake at 400° for 7 minutes. Watch very carefully, it burns easily. Take from oven. Sprinkle chocolate chips on crackers. Let set until they melt a little, then smooth out. Put in refrigerator. Let harden. Break into pieces.
Combine all ingredients and mix with electric mixer. Pour into 3 small bread pans or 2 large bread pans (grease pans). Bake for 1 hour at 350° or until done.
Combine margarine and 1 cup hot water. Mix and add to butter mixture the eggs, sugar, salt and 1 cup cold water. Dissolve yeast in 1/2 cup water. Add bread flour. Mix well and store in a large bowl. Cover and refrigerate overnight.
Boil water, vinegar and salt. Cool. Cook beans, cool and drain. Add the drained corn. Mix and put in glass or stone container. Pour vinegar mixture over. Let stand for 4 days or until they are as sour as wanted. Put in jars. Cook in hot water bath for a few minutes to seal.
Combine flour, soda, salt, cinnamon and sugar; mix well and set aside. Combine eggs, oil and strawberries. Add to dry ingredients, mixing well. Pour batter into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour.
Mix all ingredients except vanilla in saucepan. Heat until little beads appear. Remove from heat and add vanilla. Mix well and pour into ice cream freezer.
Let water come to a boil and add tea bags. Let steep 4 to 5 minutes. Remove tea bags and add remaining ingredients. Keep hot without boiling. Run through a strainer before serving. Serves about 18 to 25.
Cook noodles according to package directions. Cook chicken, cube and squeeze lemon juice over chicken. Add remaining ingredients.
Mix orange juice, ginger and garlic powder. Pour over pork. Marinate overnight in refrigerator. (Cook in hot air cooker for best results.) Bake for 15 minutes at 350°, then for 20 minutes at 320°. Turn and marinate occasionally with sauce. Check and cook longer, if desired.
The use of a candy thermometer to measure the temperature accurately and to prevent under or overcooking your candy is strongly recommended. The boiling temperature indicates the concentration of the solution of your candy. The higher the concentration, the longer it is cooked and the higher the temperature becomes. That's why it is so important to use a candy thermometer.
Cream sugar, Crisco, eggs and flavorings. In another bowl, combine flour, salt and baking powder. Pour in creamed mixture and add all other ingredients. Bake at 350° for one hour or until done.
Place pork loin in large glass or plastic container. Whisk together rest of the ingredients to make the marinade. Pour on top of pork. Cover and refrigerate overnight.
Sift flour, soda and salt together. Cream the butter. Gradually add sugar and brown sugar; cream well. Add unbeaten eggs, water and vanilla; beat well. Blend in dry ingredients. Gradually mix thoroughly. Cover and chill at least 2 hours.
Cut steak into serving sizes; salt, pepper and roll in flour. Fry steak until brown; pour off excess grease. Add onion rings (that you have sliced and separated). Add tomatoes that have been blended. Simmer for 1 hour.
Cut cookies in half lengthwise. Cover bottom of 12 x 9-inch pan with sliced cookies. Cook vanilla pudding according to package directions, adding 1 tablespoon rum. While still hot, pour over cookie layer. Add another cookie layer. Repeat with chocolate pudding. Add another cookie layer. Top with Cool Whip. Garnish with nuts, jimmies or cherries. Refrigerate overnight.
Shift flour, cocoa, sugar together, mix well. Add egg yolks slowly. Add evaporated milk and mix well. Add milk and water. Cook on medium heat. Stirring constantly. Add butter and vanilla flavoring when getting thick. Pour into pie shells.
Preheat oven to 250°. Beat egg yolks in a medium mixing bowl. Pour in condensed milk, stirring constantly. Add lime juice and rind. Add food coloring; stir until blended. Pour mixture into graham cracker crust. Place pie in oven and bake 15 minutes. Transfer to rack; let cool. Spread Cool Whip on cooled pie.
Mix the first 3 ingredients together and set aside. Mix dry ingredients; pour over fruit and nut mixture and stir until well coated. Beat 3 eggs until foamy and pour into mixture. Stir well. Spoon in 9 x 5 x 3-inch loaf pan that is greased and lined with wax paper. Bake 1 hour and 45 minutes at 300°. Cool 10 minutes before removing from pan.
Brown ground beef with onion and green pepper. Drain well. Add sauce. In a large casserole, sprayed with nonstick cooking spray, layer cabbage, meat, cheese and mushrooms. Cover and bake at 350° until cabbage is tender, about 1 hour. Great dish if you love cabbage.
Melt butter in a large pot over medium heat. Add onion and celery. Cook 10 minutes. Stir often. Add creamed corn, milk and pepper. Cook 30 minutes. Stir often. Serves 6.
Put sugar, corn syrup, 1/2 cup water, salt and peanuts in 2-quart microwaveproof bowl or casserole. Cook on High (maximum power) for 5 minutes; stir. Cook on High for 13 to 15 minutes or until the syrup separates into threads. This is the hard crack stage or 300° on a candy thermometer. Check temperature with thermometer several times during the last few minutes. (Do not leave thermometer in oven while cooking.) Stir in butter, soda and vanilla just until light and bubbly. Pour over buttered cookie sheet. Spread. Cool and break into pieces.
Cook cut up cauliflower until done. Mix mayonnaise and mustard. Put cauliflower in casserole dish. Cover top with mayonnaise mixture. Sprinkle with cheese. Cook in 350° oven until cheese melts.
Combine sugar, vinegar, beet juice, bay leaves and cloves in a saucepan. Bring mixture to a boil, then pour over onions and beets. Cover and chill. Onions take on the beet color and the mixture keeps well.
Preheat oven to 400°. Grease 12-cup muffin pan and set aside.
Combine 2 (8 ounce) jars or packages sharp cheese spread, 2 cups of natural cheese, Blue cheese and grated onion. Beat until smooth. Shape into 2 balls. Chill thoroughly. One plain and one garnished with nuts. Chill again, then serve.
In a large skillet over medium-high heat, melt butter and oil. When hot, add zucchini, garlic, parsley and basil. Saute until tender-crisp (7 minutes). Season with salt and pepper. Serves 4.
Mix milk, juice and pulp with 6 ounces Cool Whip. Blend well; pour into crust. Spread remaining 2 ounces of topping over top. Refrigerate until firm. May be frozen and served frozen.
Soak beans overnight in cold water to cover; drain. Combine bacon, onion and butter in a large saucepan and cook over medium heat until golden, stirring frequently.
Mix yeast with warm water and sugar; let set. Sift flour and let set. Pour boiling water over shortening. Mix salt and 1/2 cup sugar and eggs together. Mix boiling water and shortening with sugar and egg mixture. Add 1/2 of the flour, mixed yeast, water and sugar. Add remaining flour. The amount of flour may vary depending on the weather. Divide in half and let set out 3 hours in a warm place to rise. If placed in refrigerator, roll out and let rise one hour before cooking. Bake at 400° for 8 to 10 minutes or until brown.
Melt margarine. Add stuffing; mix well. Mix remaining ingredients in large bowl. In small baking dish, add 1/2 of stuffing mixture; press firmly. Add squash mixture, then add remaining stuffing mix to top. Bake at 350° for 30 minutes.
Brown and drain sausage; add spaghetti and sauerkraut. Salt and pepper. Cook until hot and blended.
Steam the potatoes in their skins until tender. When cool enough to handle, peel and mash. Immediately add the flour and the salt. Knead on a lightly floured surface until smooth. If dough sticks, add a little more flour. Form into rolls about as thick as your thumb. Cut into 3/4-inch sections and press down with a fork. Add the gnocchi and boil until they rise to the top (about 5 minutes). Add the gnocchi in several batches. Drain and place in a warm bowl. Mix the gnocchi with just enough sauce to completely coat them. Extra sauce can be added by each person, according to their taste.
Get a piece of bread. Put cheese on top. Put it in the toaster oven until cheese is melted, then eat it.
Preheat oven to 350°. In small bowl, drop saffron threads in; add boiling water and soak for 10 minutes. Meanwhile, in heavy saucepan, bring 2 cups of water to boil. Pour in rice and add salt. Cook uncovered for 10 minutes. Strain and put rice aside. Separately, heat oil. Add onions, cumin seed and salt; stir for 3 or 4 minutes. Add turmeric and cumin for 1 minute, then add lamb. When cooked, add fresh coriander. Heat remaining 1/4 cup oil and in 4-quart casserole, stir in fennel seed and rice until coated. Spread 1/3 of rice mixture on bottom of casserole. Layer 1/2 the saffron mixture and 1/2 lamb mixture. Spread the other half of the rice over the lamb and add the meat and then add the remaining rice mixture. Put rest of saffron over mixture. Add chicken stock and pour in casserole and bring to boil over high heat. Cover casserole with sheet of foil and fold down. Set lid on top of foil and bake in the middle of the oven for 25 minutes, or until rice is tender and all the liquid is absorbed in casserole. Fluff the rice with fork and serve the biryani directly from the casserole or serve on platter.
Beat the eggs until fluffy. Add the sugar, then the other dry ingredients. Add apples and nuts. Bake in well-greased 8-inch pan 50 minutes at 325°.
Melt margarine. Add brown sugar and cinnamon; mix well. Take thawed bread and make into dough balls. Mix dough balls into margarine mixture. Put dipped dough balls in greased Bundt pan. When all done, pour remaining margarine mix over dough balls in Bundt pan. Bake at 350° for 35 minutes. Makes 6 to 8 servings. Preparation time: 35 minutes.
Chill ginger ale, orange soda and pineapple juice. Put ice cream and sherbet in large punch bowl. Pour chilled ginger ale, soda and pineapple juice over top and stir.
Saute shrimp and onion in margarine for 5 to 10 minutes, until shrimp is pink and tender. Add mushrooms and cook 5 more minutes. Sprinkle in flour, salt and cayenne pepper. Stir in sour cream and cook gently for 10 minutes (do not boil). Serve over white rice. Serves 4 to 6.
Mix and put in muffin tin. Bake at 400° for about 15 minutes.
Brown ground meat until it loses its pink color, then drain. Add onion and peppers to meat mixture and saute for about 5 minutes; set aside. Mix cornbread mix into an iron skillet that has been heated with oil in oven. Pour meat mixture over cornbread mix. Top with grated cheese. Pour remaining mix over cheese. Bake at 350° for 1 hour.
Mix the cream cheese and sugar together. Save enough sugar to roll candy in. Roll out and spread with peanut butter. Roll up and chill before slicing.
Combine the first 8 ingredients. Simmer 20 minutes. Add the beans and bake 1 hour at 325°, covered, then 1 hour, uncovered.
Cream butter and sugar. Add next 5 ingredients and mix well. Pour into unbaked pie shell and bake at 375° for 40 to 45 minutes.
Mix well. Pour into muffin cups, using 1/3 cup per cup. Bake at 400° for 20 minutes. Yields 24 large muffins.
Note: 1 can green chilies, chopped, may be substituted for jalapenos.
Mix well and pour into unbaked pie shell. Bake 10 minutes at 425°. Bake, until done, at 350° (about 1 hour).
Saute steak with onions and butter. Simmer 20 minutes. Add sour cream, mushrooms and flour. Simmer 5 more minutes.
Spread tortilla chips over large platter. In medium saucepan, combine undiluted soup, salsa and 3 tablespoons of water. Heat over low heat to simmering, stirring occasionally. Allow to simmer 1 minute. Pour mixture over chips. Sprinkle with scallions and olives. Serves 8.
Use a 2 1/2-quart cooking pot. Turn beef into pot, sprinkle with salt. Stir over medium heat with a blending fork until all meat changes color. Add onions and celery, mix well. Cover and cook over medium heat 2 to 3 minutes. Add tomatoes and liquid and all seasonings, mixing well. Bring to a boil; cover. Turn heat low and simmer gently for 25 minutes, stirring occasionally. Add kidney beans and beef broth. Simmer over low heat 15 to 20 minutes.
Mix beef, crumbs, onion, egg and garlic. Shape into 16 meatballs. In skillet brown meatballs in shortening; pour off fat. Add remaining ingredients except for rice. Cook over low heat 20 minutes or until done. Stir now and then. Serve with rice.
Preheat oven to 350°. Mix dressing, soup mix and preserves in a large bowl. Dip chicken parts into mixture and coat well. Place on foil-lined pan, pour remaining mixture over chicken. Bake for 1/2 hour on each side, turn once more and raise temperature of oven to 375°. Bake for another 1/2 hour. During this time glaze should thicken.
You will need a can opener, pot with cover, spoon, toaster, knife and a clean plate.
Into a black skillet, sift the flour, baking powder, salt, nutmeg, cinnamon, cloves and sugar. Combine the oil, egg, pecans and apples. Stir together and bake in oven at 375° for 35 minutes.
Heat oven to 425°. Mix all ingredients except crackers. Top each cracker with 1 tablespoon of the crabmeat mixture. Place on cookie sheet. Bake about 10 minutes. Makes 36.
Drain 1 cup juice from pineapple. Heat with 1 cup of water to boiling point, then pour over jello and mix. Add cream cheese, mayonnaise and marshmallows. Mix well with egg beater. Add crushed pineapple and pecans. Mix well and chill.
Generously butter a 9 x 13-inch glass baking dish. Cut bread in 1-inch thick slices. Arrange in single layer in prepared dish.
Cook pasta according to package directions; drain. In a large skillet, simmer oil, garlic, onion and parsley until tender. Combine tomato paste and water. Add the tomato puree, wine and seasonings. Continue to simmer 5 to 7 minutes. Add peppers. Simmer an additional 2 minutes until tender. Pour over pasta and blend. Chill approximately 1 to 2 hours. Garnish with black olives. Serve cold.
Mix and sift flour, baking powder and salt; stir in 1/2 cup nuts. Melt shortening. Add brown sugar and cook slowly until sugar melts. Stir constantly. Beat in thoroughly eggs, then vanilla. Stir in flour mixture. Turn into greased shallow pan (7 x 11 x 1-inch). Spread 1/2-inch thick. Sprinkle with remaining nuts. Bake at 350° for 20 to 25 minutes. Cut in squares while warm. Yields 28 squares.
Brown beef. Add taco mix, water and olives. Then simmer for 5 minutes. Form crust by pressing unbaked rolls in pie plate. Sprinkle 1 cup of chips over crust. Spoon in meat mixture. Spread with sour cream; cover with rest of cheese and rest of chips. Bake at 375° for 20 to 25 minutes or until brown. Serve with lettuce and tomato.
Spray 9 x 13-inch pan with Pam. Sprinkle onion soup over bottom of pan. Add rice. Lay chicken over top of rice. Dilute chicken soup with water and pour over chicken. Cover with foil. Bake at 350° for 1 1/2 hours. Uncover and bake 30 minutes to brown chicken. The recipe may be altered by adding more rice and soup if desired. In addition, mushroom soup may be used. Pour some soup directly on the rice or it will not cook.
Place crushed cereal, paprika, salt and pepper in large plastic food bag. Shake to blend well. Brush chicken on all sides with mayonnaise. Place one piece at a time in bag. Shake to coat well. Place on rack in broiler pan. Bake at 425° for 40 to 45 minutes or until golden brown.
Wash potatoes; pat dry. Prick each potato with fork. Bake on a rack at 400° for 1 hour or until potatoes are done. Cut a thin slice from top of each potato; scoop out pulp into a bowl. Mash potato pulp with the hot milk until fluffy. Beat in butter and green onions. Add seasonings. Fry bacon until crisp. Add to potato mix. Spoon potato mixture into shells. Sprinkle with cheeses. Place potatoes on baking sheet. Bake at 375° until cheeses are melted.
Combine cake mix and Jell-O. Add eggs, oil and wine, mixing well. Grease 9 x 13 pan. Pour mixture into pan and bake at 325° for 45 to 50 minutes.
Soften cheese to room temperature. Drain and rinse crab and sprinkle with the lemon juice. Stir all ingredients together. Press into a bowl; chill. Loosen and invert onto large plate. Surround with crackers and serve.
Separate egg yolks and heat in double boiler. Make thick paste of flour and water. Thin if necessary so it will pour. Beat yolks and thickening together. Add sugar, cocoa and salt. Add milk. Mix and cook in a double boiler until stiff, stirring constantly. Pour into baked pie crust. Spread whipped egg whites on top and brown.
Mix together all ingredients. Heat griddle; grease generous (medium hot). When bubbles begin to form, turn and brown other side. (Makes 6 medium size pancakes.)
Combine flour and sugar in a mixing bowl, mixing well. In a saucepan, put margarine, Crisco, cocoa and water. Bring to a rapid boil and then pour over flour and sugar, mixing gradually. Put soda in buttermilk. Add to the eggs and vanilla. Beat slightly. Add to other ingredients. Mix and turn into an 11 x 16 greased and floured pan. Bake at 400° for 30 minutes. Make icing 5 minutes before cake is done and pour hot icing over cake.