HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water slowly over gelatin and pudding and stir well. Add pineapple, oranges and Cool Whip. Fold gently and place in refrigerator to set.
Put smokies in crock-pot. Pour in barbecue sauce. Simmer about 2 hours.
Soften cream cheese with a little milk. Mix in the dry taco seasoning; add sour cream. Spread on a cookie sheet. Top with lettuce, tomato, onion, cheese and olives. Serve with tortilla chips.
Melt butter. Add sugar and mix one egg at a time. Add remaining ingredients. Pour into pie shell and bake at 325° for 30 minutes or until done.
Defrost frozen broccoli. Layer broccoli in dish. Mix the soup, 2 eggs and Ranch dressing; pour over broccoli. Top with cheese. Bake at 350° for 30 minutes to 35 minutes.
Cook and drain noodles; brown and drain ground beef. Combine noodles, beef, sauce, soup, tomato sauce, mushrooms and pepperoni. Simmer about 15 minutes. Pour layer of mixture in dish; layer with cheese, alternating sauce, then cheese with sauce on top layer. Bake 20 to 30 minutes at 350°.
Mix all ingredients and spread evenly on bread. Bake at 350°, open-faced, until melted and slightly browned. May also broil slightly at the end. Excellent side dish with pasta.
Sift dry ingredients together onto a sheet of waxed paper; set aside. Beat egg whites until stiff; set aside.
Combine ingredients in container of an electric blender; process until blended. Store in airtight container. Yield: 1 cup mix.
Bring to a boil the sugar and 9 cups of water. Dissolve Jell-O in 6 cups of hot water. Add sugar mixture to Jell-O. Add pure apple juice, lemon juice and almond extract. When ready to serve, add the ginger ale. Serves 100 people.
Mix to form a stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. make hole for ribbon. Carefully place on rack to dry. Let air dry several days, turning occasionally. Makes 12 ornaments.
Heat oven to 350°. Grease two 9 x 5-inch loaf pans. Mix flour, sugar, soda, salt, cinnamon, nutmeg, cloves and baking powder. Add pumpkin, oil, eggs, nuts and raisins. Stir until moistened and smooth. Pour into pans. Bake 60 to 70 minutes or until done. Remove from pans and cool.
Melt 2 to 3 tablespoons butter in large skillet and add garlic. Season chicken breasts with salt and pepper. Put in skillet; brown over low to medium heat, cooking slowly. Turn chicken once; add mushrooms and onions. Continue to cook slowly until done. While chicken is cooking, prepare the sauce.
In a large bowl, combine soup, milk, Parmesan cheese, onion and sour cream. Stir in turkey and zucchini. Add spaghetti; toss gently to coat. Spoon into 1 1/2-quart baking dish or casserole. Bake at 375° for 30 minutes or until hot and bubbly. Serve with additional Parmesan cheese if desired. Serves 4. Preparation time: 20 minutes.
Combine all ingredients (except ginger ale). The ginger ale should be added just prior to serving. If more color is desired, add a few drops of food coloring. This mixture may be made ahead of time and frozen. Serves 35 to 40.
Cream margarine, Crisco and sugar. Add eggs, one at a time; beat. Add buttermilk alternately with dry ingredients. Mix well. Stir in lemon and almond extracts. Pour into greased and floured Bundt pan.	Bake at 350° for 45 minutes or until done. Turn out on wire rack and cool.
Boil until color of light brown. Take off heat and add 1 teaspoon soda. Stir once and pour into cookie sheet.
Heat cream cheese until soft (about 15 seconds in microwave). Add hot sauce over cream cheese. Serve with chips. You can use any hot sauce, mild or hot. Doesn't matter. It is much better than it sounds!
Stir first 3 ingredients in a small saucepan. Stir in evaporated skim milk. Cook and stir constantly over medium heat until thick. Cook and stir 2 minutes more after sauce starts to bubble. Remove from heat and stir in vanilla. Makes 1 cup. One tablespoon equals 47 calories and 0 fat.
Combine 1 tablespoon brown sugar, cinnamon and lemon juice. Add peach slices, tossing to coat. Set aside. Whisk together remaining 2 tablespoons brown sugar, milk, eggs and flour. Set mixture aside. Heat butter in a 9-inch ovenproof skillet at 425° for 5 minutes or until butter melts. Pour batter into hot skillet. Spoon peach mixture over batter. Bake pancake at 425° for 16 to 18 minutes or until puffed and golden brown. Sprinkle with powdered sugar and serve with maple syrup. Yield: 4 servings.
Coat chicken breasts with flour and dip in eggs. Coat with combined bread crumbs and Parmesan cheese. Brown chicken on all sides in hot oil. Place in a 12 x 8-inch baking dish. Saute onions in remaining oil in skillet and stir in remaining ingredients except Swiss cheese. Pour over chicken and bake at 350° for 20 minutes. Top with Swiss cheese and continue baking until cheese is melted.
Preheat oven to 400°. Grease bottom of muffin cups. Beat egg slightly with fork. Stir in milk, pumpkin and shortening. Sift dry ingredients together and stir in just until flour is moistened. Batter should be lumpy. Fold in raisins. Fill greased muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over each muffin. Bake 18 to 20 minutes. Serve hot. Makes 12 muffins.
Cream cheese with butter. Add salt and pepper. Stir in flour cup by cup (dough should be soft). Roll into small balls, about the size of a nickel. Press on ungreased cookie sheet. Top with pecan half. Bake for 12 minutes at 375°.
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and butter. Mix in only enough reserved flour to make soft dough. On floured surface, knead 4 minutes. On greased baking sheet, roll dough to 14 x 10-inches, spreading dressing down center third of dough length. Top with layers of beef or ham, cheese and sauerkraut. Make cuts from filling to dough edges at 1-inch intervals along sides of fillings. Alternate sides, fold strips at an angle across filling. Cover. Place large shallow pan on counter half filled with boiling water. Place baking sheet over pan on counter. Let rise for 15 minutes. Brush with egg whites. Sprinkle with seeds. Bake at 400° for 25 minutes or until done.
Mix shortening, molasses and sugar until smooth. Stir in sour milk, then sifted dry ingredients; add lemon extract. Mix to a smooth, stiff dough and chill until firm. Roll out a portion of dough on floured surface to a thickness of 1/8-inch. Cut with floured cutter; place on greased baking sheet and bake at 375° for 8 to 10 minutes or shape into 9-inch rolls. Wrap in waxed paper or clear plastic wrap. Chill well. Cut into 1/4-inch slices and bake at 350° until brown.
Melt margarine in large skillet on medium-high heat. Add onion, cook and stir until tender, but not browned. Stir in tuna, Minute rice and parsley. Cover. Remove from heat. Let stand 5 minutes. Garnish with almonds, if desired. Makes 4 to 6 servings. Recipes can be doubled.
Mix butter and sugar. Add eggs and dates. Cook together over low heat until dissolved. Add pecans and cook 10 minutes longer, stirring constantly. Remove from heat and add vanilla and stir. Add Rice Krispies and mix well. Form in small balls and roll in coconut.
Beat eggs. Gradually add sugar; beat. Add condensed milk and vanilla flavoring. Pour into 1 gallon freezer. Fill remaining with whole milk.
Combine ingredients except for gelatin and bring to a boil for 10 minutes. Remove from heat. Add gelatin and stir well until dissolved. Put into jars or other container.
Melt cheese. Add Bisquick and sausage and stir together. Roll into balls. Bake 15 minutes at 350°. Insert toothpicks.
Soften cream cheese with mixer. Mix enough cherry and pineapple juice to make 1/2 cup. Add juice to the cream cheese and blend well. Add the other ingredients to the cheese mixture and blend. Spread in a 9 x 13-inch dish. Refrigerate for at least one hour. Sprinkle with nuts.
Mix and cook at 250° for 45 minutes, stirring every 15 minutes.
Place ingredients except parsley and Bugles in blender and puree. Pour into serving bowl and chill. Garnish with parsley. Serve with Bugles. Yield: 1 1/2 cups.
In a bowl combine flour, milk, eggs and salt. Add remaining ingredients. Beat with a rotary beater until blended. Lightly oil an 8-inch skillet; heat over medium heat. Pour 1/4 cup of batter into skillet; immediately rotate pan until batter covers the bottom. Cook until lightly browned, turn and brown on other side. Repeat until all batter is used. If desired, while warm, spread applesauce, sweetened strawberries, jelly or jam thinly on crepes; roll up. Yield: About 12 crepes.
Mix first 6 ingredients together. Add honey, oil and vanilla and mix well. Spread on a cookie sheet and bake at 375° for 8 to 10 minutes. Cool on paper towels. Eat for a snack or breakfast.
Mix all the ingredients together. Bake in well-greased loaf pans at 350° for 1 hour. Cool on rack in pans for 10 minutes; then turn out of pans to cool on rack. Makes 2 regular loaf size or 6 mini-loaf size.
Saute garlic in butter; blend in crab, cream, cheese and pepper. Cook and stir until thoroughly heated. Add hot noodles; toss lightly. Salt to taste. Garnish with parsley. Makes 6 servings.
Melt butter; mix with crumbs and sugar. Line 10 x 14 x 2-inch pan with half of mixture (save other half for top). Dissolve Jell-O in hot water. Add sugar; cool. Beat in cream cheese and vanilla. Whip evaporated milk until very stiff and add slowly to Jell-O mixture. Pour over crumbs in pan. Sprinkle remaining crumbs over top of Jell-O mixture and chill at least 3 hours.
Mix together; drop from teaspoon onto cookie sheet and bake 12 to 15 minutes in 350° oven. May be iced with confectioners sugar glaze, if desired.
Mix all ingredients except 1/2 cup cheese and croutons. Spoon into 1 1/2-quart casserole. Sprinkle with cheese. Bake at 350° for 30 minutes.
Line a 10 x 15-inch pan with graham crackers, cut to fit (not crumbs). Simmer sugar and butter 3 minutes and stir well until very well mixed. Pour over crackers evenly. Bake at 400° for 5 minutes (until bubbling). Sprinkle with chocolate chips to cover. Spread with knife as chocolate melts. Sprinkle with nuts while chocolate is still soft.
Roll meat, soup mix, egg and cracker crumbs into small balls and brown to thoroughly cook meat. Combine Coke and catsup to make sauce. Place browned meatballs in sauce and cook for 30 minutes.
Thoroughly cream shortening and sugar. Add eggs and beat well. Sift dry ingredients and add to creamed mixture. Blend. Add oats, coconut, gumdrop pieces and vanilla. Mix with spoon until well blended. Roll dough into small balls; place on greased cookie sheet. Press each ball with a fork. Bake in 350° oven for about 10 minutes. They improve in flavor if stored for a few days.
Mix all ingredients together in a large bowl. Press into a 9 x 5 x 3-inch loaf pan or 12 x 7 1/2 x 2-inch pan and bake for 1 hour and 15 minutes for loaf pan or 1 hour for flat pan. Remove from oven and immediately drain all the grease off. Put on serving platter and garnish with catsup. Serves 8.
Whip the cream. Add remaining ingredients and blend well. Pour in mold and freeze. Slice to serve.
Bring 5 quarts of water to a rolling boil. Add tortellini and cook until plump and tender, about 8 to 10 minutes. Trim fat from Prosciutto and cut into small squares. Steam peas until just tender, then plunge into cold water to stop cooking and preserve color. Pick over basil, removing all stems. Wash and let dry on a paper towel.
Combine sugar, milk and Karo in heavy saucepan. Bring to rolling boil and boil for 4 minutes. Remove from heat and place in pan of cold water. Add margarine, peanut butter and vanilla, beat until it thickens to spreading consistency. (Don't give up, sometimes it takes a little while to thicken.) If it gets too thick, add a little milk.
Preheat oven to 350°. Melt margarine in large skillet. Add uncooked noodles, stirring constantly, until lightly browned. Add remaining ingredients; mix well. Turn noodle-rice mixture into 3-quart casserole dish. Let stand 15 minutes. Put into oven. Bake 45 minutes.
Mix together the buck wheat flour, plain flour, water, yeast and salt the night before and let them stand overnight. Next morning, add butter, soda and molasses. Stir up good and bake on hot griddle.
Drain all juices together and mix 1/2 of juice with 3 tablespoons Tang and add to fruit.
At least 8 hours before cooking, place brisket in baking dish and pour liquid smoke over meat. Generously sprinkle each side of brisket with celery salt, onion salt and garlic salt. Refrigerate, covered, at least 8 hours, but can be refrigerated up to 5 days. Allow at least 5 hours for baking. When ready to bake, sprinkle both sides of brisket with small amount of Worcestershire sauce. Add salt and pepper to taste. Bake, covered, in a 275° oven 5 hours or in a 175° oven for 8 to 10 hours. Cool and slice. Cover with barbecue sauce. Reheat before serving. Serves 10 to 12.
Crush the Thai peppers until fully crushed. Place in a large bowl. Shred cucumbers and carrots and place in bowl with peppers. Toss until fully mixed. Cut cherry tomatoes in half. Gently squeeze the juice from the tomatoes into the mixed vegetables and then drop tomatoes in. Add salt and lime juice into the mixed vegetables and toss salad again.
Cook beets in water approximately 35 to 45 minutes or until tender, covered. Run under cold water. Slip off skins and remove any root ends. Mix brown sugar, cornstarch, 1/2 teaspoon salt and pepper in a 2-quart saucepan. Stir orange juice gradually into cornstarch mixture. Stir in vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets. Heat until hot.
Remove peanut brittle bag from box and put a couple of small holes in it, then wrap it in a kitchen towel and with a butcher knife handle, pound candy until it is in very small pieces, turning bag. Dump Cool Whip and candy pieces in a large bowl and mix well. Put this mixture into your pie crust and cover with plastic lid that came with the crust. Let chill at least 24 hours before serving. Serve topped with whipped cream. Yum, yum.
Mix shortening with next 3 ingredients. Sift flour and salt and stir in shortening mixture. Roll dough in 1-inch balls. Beat egg white. Dip balls into white. Roll in pecans. Place 1-inch apart on ungreased sheet. Bake at 375° for 5 minutes. Remove from oven; press thumb in top of each cookie. Put decorations in thumbprint. Bake 10 minutes longer.
Mix milk with lemon juice. Mixture will become thick. Fold in whipped topping, peaches and vanilla. Pour into crust. Freeze until firm. Cut with knife dipped in hot water. Serve frozen. Serves 8.
Preheat oven to 350°. Melt Crisco in a large heavy skillet. Stir in carrots, green pepper, celery and onion. Cook over medium heat until vegetables are barely tender. Stir in corn, eggs, cracker crumbs, evaporated milk, Tabasco sauce, sugar and salt. Top with cheese and sprinkle with paprika. Turn into greased 8 x 8 x 2-inch baking dish. Bake at 350° for 30 minutes or until center is set and top is golden. Remove from oven. Garnish with parsley and olives.
Skin the chicken. Place in plastic bag with taco mix and shake until well coated. Place in baking pan and bake at 375° for 30 - 45 minutes or until chicken is done.
Dissolve jello, Kool-Aid and sugar in boiling water. Add cold water. Mix well. Pour into ice cube trays, small paper cups or frozen pop molds. Insert wooden sticks or plastic spoons diagonally in each ice cube section or at an angle in molds or cups for handle. If desired, pops may be partially frozen before handles are inserted. Freeze until firm, 2 to 3 hours. Makes 20 to 24 pops.
For 1 gallon have ready 2 (1/2 gallon) containers. Makeup lemonade as directed on can. Put one quart in each container. Add 2 cups white grape juice to each container. Refrigerate. Just before serving, add cold ginger ale to fill each container. Ice cubes can be made of ginger ale, or lemonade, or punch mixture. Add tiny wedge of lemon and 1/2 a cherry for color to each.
Place all ingredients in blender container. Process for 30 seconds or until creamy. May be stored in refrigerator indefinitely. Makes 4 cups.
Add first 5 ingredients with mayonnaise. Add garlic salt, dried dill weed and slivered almonds. To form crust, unroll the crescent rolls (do not separate triangles) onto a cookie sheet or rectangular baking stone. Smooth until all perforations are sealed. On the long side of crust, slit the dough 3-inches deep every 1 1/2-inches. Pour the chicken filling down the center of the crust. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn together. Continue down the length of the dough. Pinch ends of roll together. Using a pastry brush, brush on egg white. Bake 25 to 30 minutes at 375° until golden brown. Enjoy.
Drain pineapple. Reserve juice. Add juice to yams, sugar and butter. Beat well. Stir in pineapple and pecans. Grease 1 1/2-quart casserole. Spoon in mixture. Bake 20 minutes at 350°. Sprinkle with marshmallows. Bake 10 minutes longer. Serves 8.
Melt chocolate in large, heavy saucepan over low heat. Stir in sweetened condensed milk. Gradually add water, stirring until well blended. Stir in vanilla and salt. Garnish with whipped cream and cinnamon if desired. Serve immediately.
Cook mixed vegetables and drain. Heat together can of mushroom soup and milk. Add tuna, drained and flaked, cheese, hot rice and vegetables. Pour into 1 1/2-quart casserole dish. Top with more grated cheese. Bake 15 to 20 minutes at 350°.
Mix milk, sugar and salt together in a saucepan. Heat to boiling at medium heat. Cook for 5 minutes, stirring constantly. Remove from heat. Add the marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes until the marshmallows are melted. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares!
Combine broccoli and onion; cook according to package directions. Drain and add remaining ingredients; stir well. Pour into a greased 2-quart shallow casserole dish. Bake at 350° for 30 minutes. Yield: 6 to 8 servings.
Mix oleo and	graham crackers. Spread on bottom of a large dish. Beat eggs,	softened oleo and sugar for 15 minutes. Spread over graham cracker crust. Slice bananas on top of	this mixture. Drain pineapple	and spread over bananas. Cover	with Cool Whip. Sprinkle with cherries and	nuts. Refrigerate overnight.
Mix first 3 ingredients in a bowl; mix last 3 ingredients in a saucepan and heat until it boils. Let it boil for 60 seconds. Drop butter in the pan and remove from the heat. Dump contents of saucepan into bowl which contains first 3 ingredients. Mix. Set teaspoon-sized scoops of mix on sheet or aluminum foil and let set until cool. Eat.
Cook rhubarb; while hot, stir in sugar and jello. Add other ingredients and chill.
*One-half cup granulated sugar can be used for 1/2 cup light brown sugar. The taste and texture will change a little; both are good!!
Saute until well done (meat and spices). Melt Velveeta and Ro-Tel. Serve layered with corn chips, meat mixture, cheese and Ro-Tel.
Bring water to boil, add dash of celery salt. Boil chicken breasts until cooked. Tear chicken into pieces. Mix soups, yogurt and chicken. Place in casserole dish and top with crackers, oleo and poppy seed. Bake, uncovered, 30 minutes at 350°. Serve over rice.
Mix in saucepan 3/4 cup sugar, flour, salt and cornstarch. Add water and cook until thick, stirring constantly. Beat until thick the egg yolks, 1/4 cup sugar and small amount of hot mixture to eggs. Then stir eggs into hot mixture. Add 2 tablespoons of butter and cook 3 minutes, stirring constantly. Add lemon juice and pour into cooked pie shell. Top with meringue.
Bake cake in sheet cake pan following the directions on the box. Crumble half of cake in bottom of punch bowl. Prepare pudding as directed. Pour half of pudding on crumbled cake. Slice two bananas on top of pudding. Layer half a can of pineapple, half the pie filling and half the whipped topping on top of the bananas. Repeat layering, finishing with whipped topping. Sprinkle top with chopped nuts if desired. Refrigerate.
Peel tomatoes by scalding in boiling water for 1 minute and then putting in cold water. Cook tomatoes in 6-quart pot. Add peppers and onions. Simmer to cook down for about 2 hours. Add remaining ingredients and boil for 30 minutes. Prepare pint jars and canning lids as per manufacturer's instructions. Place chili sauce in jars and seal. Yields 6 to 7 pints.
In a 4-quart pot, cook beef until it changes color, but does not brown. Lower heat. Stir in garlic. Combine chili powder, cumin and flour. Sprinkle over meat. Add 1 1/2 cans beef broth. Stir. Add salt and pepper. Bring to a boil. Reduce heat. Simmer about 30 minutes, stirring frequently. Add remaining broth and cook 15 minutes more. Add the refried beans and chili beans. If too thick, add a little water and cook 15 minutes more.
Cream together sugar and Crisco; add eggs, one at a time, mixing thoroughly. Sift together dry ingredients. Add to creamed mixture alternately with milk. Add flavoring. Bake at 325° for 1 hour and 20 minutes or until tested done, "Do not open oven for at least 1 hour." Cake will most likely fall if you do.
Cook and stir ham, pepper and onion in hot margarine in large skillet over medium-high heat until vegetables are tender. Stir in Cheddar cheese sauce. Bring to a boil, stirring constantly. Add pasta and toss to coat. Makes about 4 servings.
Drain pineapple, reserving juice. Combine sugar, flour, egg and pineapple juice in a small saucepan; cook over low heat, stirring constantly until smooth and thickened. Cool. Combine pecans and fruit. Add dressing, stirring well. Chill before serving.
In bowl, combine ingredients. With floured fingers, form potato mixture into ten 2-inch balls. Dust lightly with flour before dropping into hot bubbling stew. Serves 4 to 5.
Spray a casserole pan with Pam. Put layer of potatoes in pan, then layer of cheese. Sprinkle onion flakes over the cheese. Sprinkle with salt and pepper. Prepare the second layer the same as first layer. Pour whipping cream over the potatoes. Cook at 350° for about 30 to 35 minutes.
Cook macaroni in boiling salted water following package directions. Drain well. Toss hot, drained macaroni with Italian or French dressing and cool. Add remaining ingredients to macaroni. Mix lightly. Chill in refrigerator until serving time. Serve on crisp lettuce. (Arrange on platter with assortment of sliced meats and cheese.)
Blend cream cheese and picante sauce with mixer. Pour into dish. Add some Cheddar cheese. Top with lettuce, chopped tomatoes, chopped black olives and last of all, more Cheddar cheese. Refrigerate 1 hour. Serve as dip for corn chips.
Cream sugar and soft butter together in large bowl. Add beaten eggs and beat on low speed with mixer. Add flour, salt and baking powder. Blend in alternately with milk. Mix together by hand until flour is all folded in, then beat with mixer for 3 or 4 minutes. Add vanilla and beat 1 more minute. Bake at 350° in a well-greased and floured 10-inch tube pan for about an hour or until light golden brown and top springs back when lightly touched. No frosting is necessary as this is so good, but if you insist, just use a light vanilla or lemon glaze. Keeps very well.
Mix together and put into ice cream freezer. Using crushed ice in your freezer will result in smoother, less grainy ice cream. Layer crushed ice and salt. Follow directions that come with freezer as to proportion of salt to ice. If you have a small freezer container, you may want to half the recipe...this makes a big batch of ice cream.
Melt 3/4 stick of Parkay margarine in 13 x 9 x 2-inch baking dish. Distribute to cover bottom and coat sides. Add apples, spreading evenly. Combine brown sugar, flour and spice. Sprinkle liberally over apples. Put in 375° oven and cook 45 minutes, stirring a couple of times. Okay if juicy. Carefully remove from oven and top with flaky biscuits pulled apart into halves. Top biscuits with 1/4 stick of margarine (a dab to each) and you may sprinkle top with brown sugar or spice very lightly.
Combine cheese and butter; mix well. Add flour, salt and pepper to creamed mixture. Stir in cereal last. Chill 2 hours. Shape into 1-inch balls. Bake on ungreased cookie sheet at 300° for 30 minutes.