HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush cookies in food processor or plastic bag with rolling pin. Pour milk into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand for 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies in each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate for 1 hour. Decorate with gummy worms, frogs or your favorites.
Mix all ingredients in a large bowl. Bake in a 9-inch square baking pan or a 12-inch cast-iron skillet. Bake at 375° about 35 minutes.
Put in a pan sugar, shortening, water, raisins and spices; boil for 5 minutes. Cool,	then add flour, salt, soda and baking powder. Bake in loaf pans at 350° for 45 minutes.
Beat eggs several minutes. Beat in sugar one cup at a time. Add vanilla and evaporated milk and pour in 4-quart freezer container. Either add fresh milk to full line in freezer container or add sweetened fresh fruit, reducing sugar in ice cream mixture by 1/2 to 1 cup depending on taste desired. Yields 8 to 10 servings.
Combine rhubarb, sugar and pie filling. Boil for 10 minutes. Remove from heat. Add butter and gelatin; mix good. Put in jars and seal.
Combine and heat first 7 ingredients. Serve with a cinnamon stick in each cup and top with Cool Whip. Makes 8 cups.
Cut loaf of bread lengthwise; wrap in foil and heat at 375° for 10 to 15 minutes. In a skillet cook beef with onion until brown. Drain, stir in sour cream, milk, Worcestershire sauce and garlic powder. Add 3/4 teaspoon salt. Heat but do not boil. Remove bread from oven. Scoop out some of the middle, pour meat mixture into bread. Top with shredded cheese, then heat until cheese is melted. Once out of oven add tomato and green pepper rings. Slice and serve while still warm.
Preheat oven to 350°. Sift together flour, cream of tartar, soda and salt. Set aside. In a large bowl with electric mixer, beat shortening until fluffy. Gradually beat in 1 1/2 cups sugar. Beat in eggs and vanilla. Gradually beat in flour mixture.
Sift all dry ingredients. Beat eggs, sugar and oil. Add other ingredients and mix. Bake at 325° for 1 hour. Makes 2 large loaves or 3 small loaves.
Mix cornmeal and boiling water. Cool to lukewarm. Add yolks of eggs, well beaten, with milk, salt and baking powder. Fold in stiffly beaten egg whites. Bake in greased 2-quart baking dish at 325° for about 1 hour.
Wash and hull fresh berries. In a blender or food processor, puree the berries; add almond extract and vanilla. Sweeten with sugar.
Cook onion in margarine until soft. Add broth and bring to boil. Add rice. Reduce heat to low. Cook covered for about 25 minutes or until rice is soft and relatively dry. Add freshly ground black pepper to taste.
Stir all ingredients together. Bake in 9 x 9-inch casserole at 350° for 45 minutes or until golden.
Brown ground beef; drain. Stir in seasoning mix and tomatoes. Cook 5 to 10 minutes. Arrange tortillas in a circle on a 12-inch pizza pan; overlap edges where needed. Spoon ground beef mixture onto tortillas. Top with cheese and olives. Bake in 400° oven 5 to 10 minutes or until cheese is melted. Makes one 12-inch pizza.
Cream together first 6 ingredients. Mix together the flour, soda, and cream of tartar. Add to cream mixture with the vanilla. Roll into balls. Place on ungreased cookie sheet. Bake at 350°F. for a minute or two until lightly browned. They will be chewy.
Scrub potatoes and rub skins with oil. Prick each potato several times with a fork. Bake at 400° for 30 to 45 minutes or until done. Allow to cool to touch. Cut top third off each potato. Discard tops. Carefully scoop out pulp, leaving about 1/8-inch thick shells. (Pulp can be used for mashed potatoes.) Fry potato skins in 375° oil for 3 to 4 minutes or until brown. Drain on paper towels. Place skins, cut side up, on ungreased baking sheet. Sprinkle with garlic salt and cheese. Broil 6 inches from heat for 30 seconds or until cheese melts. Top skins with bacon and 1 tablespoon of chives. Press green chiles between paper towels to remove excess moisture. Combine chiles, sour cream and red pepper in a small bowl. Stir well. Top with remaining tablespoon of chives. Serve with potato skins. Yields 8 servings.
Cut meat into serving size pieces; coat in flour. Sprinkle with salt and pepper. In a skillet or Dutch oven, brown meat on both sides in oil. Top with the onions and celery. Combine tomatoes, Worcestershire sauce and oregano; spoon over vegetables. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Serve over noodles if desired. Or even rice. Can also use venison for beef.
Melt almond bark and mix in peanut butter. When smooth, stir in Rice Krispies, peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper and let set up.
Trim fat from steak and cut into moderate size pieces. Melt the butter over low heat and saute the garlic. Coat the steak pieces with Worcestershire sauce and place in the frying pan. Add the lemon juice and pepper. Turn when brown, then simmer until done.
Boil sweet potatoes until tender; drain. Peel and cut into quarters. Place quartered potatoes in a greased, shallow casserole dish. In a small saucepan, combine honey, brown sugar, salt and butter. Bring mixture to a boil, stirring constantly. Pour syrup over sweet potatoes. Sprinkle chopped pecans on top. Preheat oven to 375°. Bake sweet potatoes for 30 minutes. Serves 4.
Stir-fry chicken for 2 minutes. Add peppers, onions and cilantro; stir-fry 3 to 4 minutes until chicken is done. Remove from heat and stir in beans. In medium bowl, combine enchilada and tomato sauce, blend well. Spoon 2 tablespoons of sauce into bottom of baking dish; reserve remaining sauce. Spoon 1/2 cup chicken filling down center of each tortilla, roll up. Place seam side down in baking dish. Pour remaining sauce on enchiladas. Cover. Bake 30 to 40 minutes at 350°. Sprinkle with cheese. Serve with yogurt.
Cream all ingredients together. Bake 35 minutes at 350° or longer if not done when checked.
Butter a 10 x 6 x 2-inch baking dish. Peel apples and slice. Sprinkle with cinnamon, salt and water. Put flour, sugar and butter together; mash with a fork. Drop over the apples. Bake at 350° for 40 minutes.
Mix all ingredients to make dough. Save 1 cup for top of cobbler. Pat dough into ungreased cookie sheet. Pour 1 large can pie filling on top of dough. Use 1 cup of dough to drop here and there on top of filling. Bake at 350° for 25 minutes.
Combine ingredients and cook over low heat until thick. Put in baked pie shell. Cover with meringue and bake at 350° until brown.
Do not mix cake mix according to directions. Mix ingredients all together and bake. Cool, then spread whipped cream on cake. On top of that, spread 1 can cherry pie filling. Looks good and is good. Easy to make.
Heat oven to 400°. Grease square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inches. Measure all ingredients in order listed into a bowl; stir just until flour is moistened. Batter will be lumpy. Spread evenly in pan. Bake 8-inch pan 45 minutes; 9-inch pan 35 minutes or until golden brown.
Preheat oven to 400°. Combine milk, shortening, 1/3 cup sugar and salt. Cool to lukewarm. Mix the 1 teaspoon sugar with the yeast that has been softened in lukewarm water and add to lukewarm milk mixture. Add egg, raisins, cinnamon, allspice and as much sifted flour as can be stirred into the dough. Place in a greased bowl, cover and let rise in a warm place until doubled in bulk. Knead and shape into 2-inch balls and arrange on a greased pan. Brush each bun with egg white, cover and let rise until double in bulk. Snip in deep cross in the top of each with scissors. Bake for 15 minutes. Remove from pan immediately. Cool on wire rack. When cool, fill cross with powdered sugar frosting. Makes 2 dozen.
In food processor or blender, process apricots until smooth. Place in small saucepan. Simmer, covered, over low heat 8 to 10 minutes until reduced in volume by half. Stir occasionally.
Mix milk, lemonade, lemon juice, food coloring and not quite half of Cool Whip. Put into a cooked crust. Put rest of Cool Whip on top of pie.
Cook broccoli as directed on package. Drain. Add soup and milk together, then combine with broccoli and stuffing. Put in casserole and bake 30 minutes in a 350° oven.
Sift dry ingredients. Add water to raisins and boil 5 minutes or until liquid has decreased to 1/2 cup. Cool. Cream shortening; add sugar and blend well. Add eggs, one at a time, to creamed mixture, beating well after each addition. Add vanilla, nuts and cooled raisin mixture. Add sifted dry ingredients and blend well. Drop by teaspoons onto greased cookie sheets. Bake at 400° for 12 to 15 minutes. Makes 5 dozen.
Mix together and place in buttered casserole dish. (I use a 9 x 13-inch pan.) Refrigerate until ready to bake. Bake 1 hour at 350°. Serves 10 to 12.
Heat oven to 425°. Mix ground meat, bread crumbs, milk, egg and seasonings thoroughly. Shape by tablespoon in 1 1/2-inch balls. Place on ungreased pan. Bake until done, about 10 minutes. Now add the meatballs to your favorite recipe.
Mix all ingredients, except oil, and rub into steaks. Splash on olive oil. Coat all sides. Cover and refrigerate, turning occasionally, 6 to 8 hours or overnight. Grill as desired.
Cook until 260° for soft-crack stage. Pour over 2 quarts salted popcorn. Mix thoroughly and mold into balls.
Cream the sugar and butter. Add eggs and beat. Add flour, vanilla and melted chocolate and pour in a greased Pyrex plate. Bake 25 minutes at 300°. Serve topped with vanilla ice cream.
Cook macaroni and drain. Saute onion, garlic and oil until tender; stir in flour, pepper and Tabasco sauce. Blend and add milk slowly and cook on medium heat until boiling. Add cheese and stir until smooth and add to macaroni and pour into a greased 2-quart casserole dish and bake at 350° for 25 minutes.
Combine sugar, flour and salt. Beat eggs until lemon colored. Blend in dry ingredients. Add melted butter and milk; mix well. Pour into a pastry shell. Sprinkle top with nutmeg. Bake in a 375° oven for 30 minutes. Allow to set before serving.
Unroll can of crescent rolls and place flat in a 9x13-inch Pyrex dish. Spread sausage over rolls and then pour eggs over sausage. Spread cheese evenly over top of eggs. Bake at 350 degrees until eggs are set, 30 to 35 minutes.
Sift flour, baking powder and salt. Add sugar and shortening to hot sweet potatoes. Combine potatoes with flour mixture. Roll or pat 3/4-inch thick. Bake at 425° for 12 to 15 minutes.
Line a 15 x 10 x 1-inch baking pan with foil and coat with nonstick cooking spray. Place crackers in rows on foil.
Melt chocolate. Add peanut butter and mix well. Stir in Rice Crispies and marshmallows. Add peanuts. Mix well. Spoon by heaping spoonfuls onto waxed paper.
Bake cake according to package directions in a 9 x 13 pan. Cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
Mix all ingredients until it feels like dough. Press into pan. Cut into squares. Can make critters by breaking off pieces of dough and make dogs, clowns, bears, hearts, etc.
In a medium to large skillet, heat butter and add onions, red pepper and green pepper. Cook until slightly tender. Add rice; mix together. Lower heat and add water. Cover and simmer 20 to 25 minutes. When done, add chili powder, mix and serve. Serves 4.
*Suggested Fish: Pike, trout, halibut, haddock, cod, red snapper, sok or flounder.
Flake the salmon. Combine with crackers, beaten eggs, white sauce and seasonings. Turn into a baking dish. Top with the mashed potatoes. Bake in the oven (375°) about 25 minutes.
Melt margarine in dish. Mix rest of ingredients, except fruit, and pour over melted margarine. Pour fruit on top and sprinkle with brown sugar then place pats of margarine on top. Bake at 350° for 45 to 50 minutes.
Brown hamburger slowly. Add next 5 ingredients. Simmer, uncovered, for 30 minutes. Cook the noodles (according to package directions). Combine remaining ingredients together, except Mozzarella cheese. Place half the noodles in a 13 x 9-inch pan. Spread half cottage cheese filling, half Mozzarella cheese and half meat sauce. Repeat. Bake at 375° for 45 minutes. Let stand 10 minutes before serving.
Mix cheese and oleo at room temperature. Mix thoroughly with flour and pepper. Add Rice Krispies. With hands, easily roll into small balls and put onto cookie sheet. Press with a fork to make pattern on top of each cookie. Bake 20 to 25 minutes at 275°. Makes 3 dozen.
Mix all dry ingredients. Coat cereal in oil. Toss dry mix with cereal. Microwave on High for 5 minutes, stirring once.
Mix all ingredients and put into a baking dish. Cover with bacon slices and bake at 350° for 1 hour.
Thaw shrimp, if frozen. Peel and devein, leaving tails intact; set aside. In large skillet, combine sherry, orange juice, red pepper strips, olives, parsley, garlic, capers, tomato paste and black pepper. Bring to boiling. Add shrimp. Cook and stir for 1 to 3 minutes or until shrimp turns pink. Remove from heat. Stir in olive oil. Serve with bread.
Heat oil in dutch oven. Add beef and brown on all sides starting on medium high and reducing to medium as it cooks. Add onion and garlic. Add water, salt, lemon juice, sugar, worcestershire sauce, bay leaf and allspice. Simmer for 1 to 2 hours, stirring occasionally. When almost done, remove bay leaf, and add veggies. Thicken with flour or cornstarch mixed with cold water.
Heat pineapple. Remove from heat and stir in dry jello mix. Let chill 10 to 15 minutes (don't let it congeal). Add buttermilk and Cool Whip. Stir and pour in 8 x 8-inch pan. Refrigerate until firm. Cuts easily in lovely squares. Easy, 10 calories and yummy!
In a large skillet, cook ground hamburger meat with chopped onion. If a lot of grease is left over, drain. Add cream of mushroom soup and stir while adding milk. Add brown gravy mix. Stir in cooked noodles. Serves 4 to 6.
Melt margarine in heavy skillet or pan. Add other ingredients and cook very low, stirring constantly. May need to add more water as corn thickens. Cook and stir for about 30 to 40 minutes. Place in oven until brown.
Melt the chocolate and water together in a small pan. Stir in the vanilla flavoring and butter, then the egg yolks, 1 at a time. Beat the egg whites until stiff. Fold the chocolate mixture into the egg whites, using a rubber spatula or a metal spoon. When thoroughly mixed, pour into a glass bowl. Cover and chill overnight. Serve with whipped cream on top.
Dissolve Jell-O with boiling water as directed on Jell-O package. Add cold water. When Jell-O becomes slightly thickened, add pineapple and carrots. Stir and refrigerate for 2 hours. This is easy, healthy and it tastes good, too!
To make 1 quesadilla, spread 2 teaspoons Ricotta over tortilla. Sprinkle with heaping tablespoonful Monterey Jack cheese and 2 teaspoons diced chilies. Top with 1 tortilla. Repeat to make 2 more quesadillas.
Have sausage and cheese at room temperature. Combine and mix well. Add paprika and biscuit mix and mix well. Roll into small balls and bake at 350° for 12 to 15 minutes. Makes 100 sausage-cheese balls. May be baked and frozen for unexpected company.
Fry bacon; saute onion and drain. Add potatoes and water; cook until tender. Stir in remaining ingredients; heat thoroughly. Do not boil. Add more milk if chowder becomes too thick. Makes 6 to 8 servings.
Saute onion, bell pepper and green onions in butter. Add half and half and cheese and melt on slow/low heat. Once melted, add crawfish. Continue cooking for about 5 minutes. Place cooked fettucini in 3-quart casserole dish. Add crawfish mixture. Stir well. Bake in covered dish at 325° for 1 hour.
Heat oven to 400°. In large bowl, blend contents of sauce mix envelope and poultry seasoning. Stir in boiling water. Using wire whisk, stir in soup. Add potato slices, turkey, carrots, celery and onion; mix well. Spoon mixture into ungreased 2-quart casserole. Bake for 45 to 55 minutes, or until potatoes are tender. Serves 6.
Put a thin to medium layer of peanuts in a microwaveable dish. Set heat on highest setting and run for about 2 minutes. Take out of microwave (use an oven mitt or small towel to keep from getting burned). Stir peanuts very good and put back and run for 1 more minute. Remove and stir again. Then run for 1 more minute. You can sample peanuts at various times and get the stage of parched peanuts you like best. You may want to run for extra time if desired. Peanuts will continue to cook some after removing from the microwave. Cooking time 4 to 5 minutes.
Melt butterscotch in double boiler. Then stir in peanut and noodles. Drop by teaspoonfuls onto wax paper and let harden (about 45 minutes).
Drained thawed spinach well, pressing between paper towels until barely moist. The drier the better. Saute onion in 2 Tbsp. butter in a skillet until tender. Add spinach, Parmesan cheese, and the 7 ingredients on the right hand list. Stir well.
Measure crumbs, coconut and nuts into a bowl. Blend and reserve. Heat butter and 1/4 cup granulated sugar in small saucepan until butter is melted. Stir in cocoa. Mixture should be smooth and sugar dissolved. Blend in egg and vanilla, mixing well. Combine mixture with crumb mixture. Turn into a lightly oiled 8-inch cake pan. Press firmly to make a smooth surface. Place in freezer while preparing next layer.
Soak beans overnight. Cook in water until they crack. Drain water and add onions, sugar, bacon and tomato juice in a large roaster. Bake at 350° for about 4 hours. If they become dry and beans are not tender, add water and bake a little longer. Can be frozen. Makes a large roaster full.
Cream eggs and sugar. Add oil, zucchini and vanilla. Then add sifted flour, salt, baking powder, baking soda and spices. Mix all together. Bake at 325° for 1 hour in two loaf pans.
Place stick of butter in a Pyrex bowl; melt in a 350° oven. Mix sugar, flour and milk in a mixing bowl. Pour into melted butter, canned peaches. Pour other 3 ingredients over peaches and butter. Bake at 350° for 45 minutes until dough is done.
Melt butter and set aside. Grate lemon rind lightly on tiny side of grater. Squeeze juice from lemon. Beat eggs until light. Combine all ingredients. Bake at 350° until lightly browned and doesn't shake.
Mix sugar, water and cream of tartar in a saucepan and bring to a boil. Add crackers and boil for 2 minutes; stir constantly. Cool. Pour cooled mixture into unbaked pie crust and sprinkle top with cinnamon and butter pats. Bake at 350° until pie crust browns.
Stir sugar, salt, cream, syrup and butter. When it first boils, put in dates. When nearly done, put in pecans. When done, take from stove. Let cook, then beat until stiff. Roll in wet cloth.
Mix cold water and cornstarch to a thin paste. Combine hot water with sugar until sugar is dissolved. Add cornstarch mixture and bring to boil over medium heat, stirring constantly. Stir a small amount into slightly beaten egg yolks. Combine with remaining mixture and cook for while longer. Add lemon rind and juice and butter; blend well (until butter has melted). Pour into baked pie shells. Top with meringue. Place in 325° oven until meringue is browned.
Preheat oven 375°. Mix up all ingredients and cook about 45 minutes. Cut the middle and if it is grey it is done.
Put pineapple juice in 2-cup measuring cup. Fill up to top with orange juice. Add 2 tablespoons sugar. Mix a small amount of juice with 2 1/2 tablespoons cornstarch. Bring the rest of the juice to a boil and slowly add cornstarch mix. Cook until thick. Remove from heat and add 1 tablespoon butter. Cool, then add to apples and nuts. Mix.
Heat sour cream over low heat until lukewarm. In large bowl, dissolve yeast in warm water. Add sour cream, butter, sugar, eggs and 2 cups flour; beat until smooth and stir in remaining flour until cleaves to the bowl. Knead on well-floured board until smooth (about 10 minutes). Place in greased bowl, turn once to bring greased side up, cover and let rise in a warm place (85°) until double, about 1 hour.
Blend all ingredients. Pour into a greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Mix together. Place in bowl or Ziploc bag with chicken for 40 to 45 minutes. Grill or broil.
Cook carrots in boiling salted water until crisp-tender. Saute onion in margarine. Combine with carrots, soup, salt, pepper and cheese. Put in baking dish. Top with croutons tossed with margarine. Bake at 350° for 1/2 hour.
Combine all ingredients in blender. Cover and blend until smooth, about 30 to 45 seconds. Serve immediately.
Make angel food cake according to directions and tear into small pieces. Make jello according to package directions; chill until firm. Whip jello and blend in Cool Whip. Add strawberries and fold in angel food cake pieces. Chill until set.
Mix in saucepan jello, sugar and pineapple. Boil 2 minutes. Cool and add buttermilk and Cool Whip. Mix well and let set in refrigerator several hours or overnight. Can be made with other flavors of jello. Garnish top with few chopped pecans or chopped maraschino cherries, if desired.
Mix well and bake at 350° about 2 hours. After first hour, cover with glaze.
Preheat oven to 350°. Melt margarine in pan. Sprinkle cracker crumbs over margarine. Pour condensed milk over this. Add chocolate morsels, pecans and coconut. Press down firmly. Bake 25 to 30 minutes, until light brown.
Preheat oven to 300°. Grease and flour tube pan. Cream shortening and sugar. Add eggs one at a time, beating after each. Add flour, soda and buttermilk to creamed mixture. Blend pecans, dates and coconut. Pour in tube pan and bake 1 1/2 hours. As soon as cake is done, make slits in top with knife to bottom of cake. Pour Orange Topping over cake.
Beat together cream cheese and dip. Spread into the bottom of a greased 9 x 13-inch pan. Fry ground beef and drain. Add taco seasoning and prepare according to directions on package. Put meat mixture on top of cream cheese mixture. Sprinkle with grated cheese. Bake for 1/2 hour at 350°. Serve with Tostitos chips.
Brown ground beef and drain. Place butter in casserole dish and melt. Add all ingredients, except biscuits, and mix well. Top with biscuits and place in a 400° heated oven. Bake until mixture bubbles and biscuits are browned.
Cut Crisco into flour and salt. Sprinkle in cold orange juice and "stir" only until dough leaves sides of bowl. The secret is, do not handle the dough very much. Divide dough into two equal parts and roll out, one at a time on well floured area. Place in pie plate and flute, poke holes in it and bake for your one crust pies. Bake at 425° until lightly brown.
Melt butter and mix in flour. Add remaining ingredients except vanilla and pecans and mix well. When all mixed, add vanilla and pecans. Bake at 300° for 1 hour. Makes one 8-inch pie.
Combine all ingredients with milk being added last. Microwave on High for 8 minutes.
In large skillet, heat oil, margarine and garlic powder and cook shrimp over medium-high heat, stirring constantly, until shrimp turns pink. Remove and set aside. Add water and milk; bring to boiling. Stir in noodles and sauce; reduce heat and simmer, stirring occasionally, 8 minutes or until noodles are tender. Stir in shrimp and green onions. Heat through. Makes about 2 servings.
Put eggs in a large saucepan with enough water to cover 1/4 to 1/2 inch above eggs. Bring to a boil. Set timer for 10 minutes, drain. Run cold water over eggs to cool. Peel and slice eggs lengthwise. Separate yolks. Mix yolks, mustard and mayonnaise. Stuff into whites with spoon and fork. Garnish with paprika.
Mix all ingredients, except cheese and paprika. Place in buttered casserole dish. Top with grated cheese and sprinkle with paprika. Bake 25 minutes in 350° oven until bubbly. Serves 8 to 10.
Heat crushed pineapple just to boil. Stir in 6 ounce box of apricot jello. Add sugar. Blend well. Let cool until partially set. Add softened cream cheese. Fold in Cool Whip. Put in a 9 x 13-inch pan and refrigerate.
Cook and cool noodles. Mix vegetable oil, vinegar, sugar, Accent, salt and pepper. Pour mixture over slaw, noodles, almonds, onions, green pepper and sunflower kernels. Let stand in refrigerator for at least 2 hours. Serve cold.