HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding according to directions on box. Stir in sour cream and fold in half of Cool Whip. In a glass dish, layer wafers, pudding and bananas. Top with remaining Cool Whip.
Break the matzoh and soak in boiling water for 15 minutes. Drain and squeeze dry. Add the eggs and the salt and pepper to taste.
Brown beef in butter with onion, salt and pepper. Add the rest of the ingredients and place in a glass casserole. A little paprika may be sprinkled on top. Bake at 350° for 1 hour. If dry, add a little water.
Combine potatoes, sugar, salt, eggs, melted margarine and vanilla. Put into a greased 2-quart casserole dish.
In double boiler, melt chocolate with corn syrup and bourbon over 1 inch simmering water. Stir in wafers, nuts and powdered sugar. Shape into one tablespoon balls. Roll balls in mixture of sugar and ground chocolate. Let sit overnight before eating. Store in tightly covered container.
Let peppers, onions and tomatoes stand in salt water for 2 hours. Drain and add remaining ingredients. Cook 1 1/2 hours and can. Process.
Preheat oven to 350°. Cream butter and sugars. Add vanilla then eggs. Mix in the flour, baking soda and salt. Stir in the Reeses Pieces. Drop onto ungreased cookie sheets and bake 8-10 minutes.
Mix together with electric mixer. Drop by spoon on baking sheet. Bake at 350° until brown. Makes 5 dozen.
Cook broccoli in boiling water 4 - 5 minutes, drain well and put in bottom of buttered baking dish. Mix chicken, mushroom soup, mayonnaise and curry powder. Pour on top of broccoli, sprinkle bread crumbs on top. Bake 325° for 1 hour.
Mix ingredients in a punch bowl. Add ice cubes. Garnish with slices of orange and lemon. Cherries are optional.
Mix sugar, vinegar and water in 5-quart pan. Tie allspice and cloves in cheesecloth. Put this and cinnamon into mixture. Cover and boil 5 minutes. Peel peaches; drop into boiling syrup a few at a time. Simmer until tender, about 5 minutes. Pack in sterile jars. Cover with syrup. Seal. Yields 2 quarts.
Preheat oven to 350°. Mix butter, sugar and egg. Stir in flour and pecans. Drop dough by teaspoonfuls about 2 inches apart on ungreased baking sheet. Bake 12 to 15 minutes or until set.
Combine bacon, onion and broccoli. Mix rest of ingredients and pour over. Marinate 3 hours and serve.
In mixing bowl, cream butter, sugar, vanilla and lemon juice until fluffy. Add eggs, one at a time, beating well after each addition. Stir together thoroughly flour, salt, cream of tartar and soda. Combine strawberry jam and yogurt. Add jam mixture alternately with dry ingredients to creamed mixture, beating until well combined. Stir in walnuts. Divide batter among five greased and floured 4 x 2 x 1-inch loaf pans. Bake at 350° until done, 50 to 55 minutes. Cool 10 minutes in pans; remove from pans. Cool on racks. Makes 5 loaves.
Preheat oven to 350°. Beat butter and sugar until light and smooth. Add eggs and blend. Add sour cream and vanilla. Sift dry ingredients together. Add to sour cream mixture. Add chocolate chips. Pour into well-greased tube or Bundt pan. Bake at 350° for 1 hour. Cool 15 minutes in pan. Turn out onto plate; dust with powdered sugar.
Add yeast to warm water. Allow to proof 5 minutes. Mix in oil and salt. Stir in flours until blended. On well-floured board, knead until smooth and elastic 5 to 15 minutes. Let rise in covered bowl in cool place for 1 hour. Knead again briefly. Form into 2 balls. Flatten each into 14-inch rounds. Cover with vegetables and cheeses (shredded). Sprinkle with herbs. Bake at 450° for 20 minutes or until cheese is melted and golden brown.
Cut carrots in pieces, quarter cabbage and cut potatoes in half. Place all in water to cover and boil. Simmer until tender.
Brown ground beef. Saute onion in the margarine. Add sauces and soups to the onion and meat mixture. Layer the meat mixture and tortillas in a large 9 x 13-inch casserole and top with grated cheese. Bake at 350° for approximately 30 minutes. You may tear the tortillas into fourths and add them to the mixture instead of layering.
Combine first four ingredients and beat well. Add eggs and beat again. Add remaining ingredients and mix well. Drop on cookie sheet and	flatten slightly with glass dipped in granulated sugar. Bake at 350° for 10 to 12 minutes. You can add nuts, but we like them plain.
Mix all ingredients, except chocolate, in a large bowl. Melt chocolate in microwave; pour over cereal mix. Spread on wax paper to cool.
Melt butter in skillet and saute green peppers and onion. Brown the veal cutlets which have been dipped in flour and sprinkled with salt and pepper. When brown, pour over catsup that has been mixed with the warm water. Bake uncovered for 45 minutes in a 350° oven.
Combine all but crab meat and cheese. Mix thoroughly, then mix in crab meat and cheese. Cover and chill at least 2 hours. Serve with crackers. Serves about 20.
Mix all ingredients except the crumbs and put in buttered casserole; top with buttered crumbs. Bake at 350° for 1/2 hour.
Cook the first 5 ingredients until sugar is dissolved. Combine the remaining ingredients and pour liquid over the vegetables.
Trim off top and 1/3 sides. Dot with butter. Top with dried cranberries and whole pecans.
Use plain or roll in nuts or parsley flakes. Can be kept for long time in refrigerator. Let soften before using.
Cook beef and onion in large skillet until meat is brown and onion is tender. Discard drippings. Add chili powder, cumin and salt. Stir well. Cook meat mixture over low heat 10 minutes. Spoon meat mixture into a 13 x 9 x 2-inch baking dish. Layer beans, tortillas and cheeses over mixture. Pour tomato liquid over cheese. Chop tomatoes and spread tomatoes and chilies over cheese. Spread soup over all. Cover baking dish. Refrigerate overnight. Bake, uncovered, in medium oven for 1 hour.
Blend together peanut butter and margarine. Add vanilla and honey, beating well. Beat in egg. Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Place ten cupcake liners in muffin cups. Fill one half full. Bake at 375° for 15-20 minutes or until lightly browned. Yield: 10 cupcakes (1 starch and 1 fat).
Cook stew meat until done. Cool and pull apart. Put all ingredients in large pot and cook 1 hour.
Mix and bake cake layers according to directions on cake box. Prepare filling by mixing sugar, cocoa and margarine. Beat well. Add frosting mix and beat until well blended. Spread on layers.
Cream together sugar, eggs and shortening. Add milk, baking powder, soda, vanilla, salt, cocoa, flour and nuts. Drop by teaspoon (dip in powdered sugar). Bake at 350° for 10 minutes. Makes 7 dozen.
Mix peanuts, oats, flour, sugar, salt and soda. Add oleo. Mix until moistened and resembles coarse crumbs. Reserve 1 1/2 cups of mix. Press remaining mix into greased 15 1/2 x 10 1/2-inch pan. Bake at 375° for 12 minutes. Combine all of remaining ingredients, mixture and candies. Spread over crust to 1/4 inch of edge. Bake at 375° for 20 to 25 minutes. Cool and cut into bars.
Put cheese and margarine at room temperature. Mix with mixer, cheese and margarine. Fold in onions and olives. Roll in pecans. Chill before serving.
Combine crackers, dry Ranch dressing, dill weed, oil and garlic powder. Mix well. Add dry herbal salad dressing. Mix again. Cover and marinate overnight or 24 hours before serving.
Chop onion and green pepper. Combine all ingredients and bake at 400° for 30 minutes. Mix 3 tablespoons brown sugar, 1/4 cup catsup, 1/4 cup nutmeg, 1 teaspoon mustard. Layer sauce over meatloaf and bake 15 to 30 more minutes until done.
Spread 2 slices of rye bread with dressing. Place 2 slices corned beef on one slice of the bread and top with two heaping tablespoons of kraut. Put slice of Swiss cheese over kraut. Cover with other slice of bread. Wrap in foil. Preheat oven to 350°. Cook 15 minutes or until hot throughout. (Thousand Island dressing is a choice for this sandwich.)
Pie: Butter 9 or 10-inch pie plate. Peel, core and slice apples and put in plate. Mix 1 tablespoon sugar and cinnamon and sprinkle over apples. Cream 1 stick soft butter or margarine, 1 cup sugar, salt, egg and milk together. Add flour to creamed ingredients. Mix and spread over apples. Sprinkle walnuts over top. Bake at 350° for about 45 minutes.
In large bowl mix sugar, flour and salt. Add and mix vegetable oil, eggs, vanilla and buttermilk soda mixture. Add and mix chopped nuts and bananas. Bake approximately 1 hour in a bundt pan or 2 loaf pans at 350.
Peel and slice raw potatoes and put half of them into a greased casserole. Add a little salt and pepper. Cover with a layer of 1/2 of the raw ground chuck broken into small pieces and 1/2 of the onion and a little more salt and pepper. Cover with 1/2 of the tomatoes. Repeat all layers. Cover and cook in 350° oven for 1 hour and 15 minutes or until potatoes are done. Add a little water during cooking, if needed.
Combine 1/4 cup chicken broth with cornstarch. Bring remaining 3/4 cup chicken broth, 2 tablespoons soy sauce and sugar to a boil. Stir in cornstarch mixture and simmer until thick (about 2 minutes). Set aside. Heat 1 teaspoon oil in large nonstick frying pan. Add chopped carrots, cover and cook until liquid evaporates, 5 minutes. Add 1 tablespoon scallions and bean sprouts. Cook until tender, 3 to 5 minutes. Remove from frying pan and combine with 1 tablespoon soy sauce, flour, eggs and pepper.
Mix crumbs with butter. Add oysters and seasonings. For 16 to 18 pound bird, double the recipe.
Heat oven to 350°. In a bowl, combine beans, soup, milk, 1/2 can onions, 1/2 jar bacon bits and pepper; pour into 1 1/2-quart casserole. Bake 30 minutes. Top with remaining onions and bacon bits. Bake 5 minutes longer.
Heat and drain spinach; add butter, cheese, eggs, soup, mayonnaise, milk and water chestnuts. Place in a greased casserole. Saute cracker crumbs with butter. Pour over mixture. Sprinkle with almonds. Bake at 325° for 30 minutes.
Spread crescent rolls thin on large cookie sheet. Bake at 350° until brown. Cool. Spread with cream cheese, Ranch dressing and sour cream. Sprinkle garlic salt and Italian seasoning on top. Press in cubed tomatoes, green pepper, onions, black and green olives, pepperoni, mushrooms or whatever you like on pizza. Refrigerate at least 6 hours. Wonderful!
Mix flour and 1 cup pecans and melt oleo and mix for first layer. Press into bottom of large dish or pan. Bake at 350° until brown. After it has cooled, blend cream cheese, confectioners sugar and 1 cup Cool Whip for second layer. Mix instant chocolate pudding and 3 cups milk for third layer. Spread Cool Whip for top layer.
Brown ground beef; add seasoning mix as directed on package. Add chili powder, cumin, garlic and onion powder to beef broth. Bring to boil and thicken with cornstarch or flour and water to make a gravy. On dinner plate, place a tortilla shell; fill with ground beef and beans (if desired). Fold shell and place fold side down on plate. Pour gravy over and top with yellow cheese. Place a small strip of Mozzarella cheese down middle. Microwave until cheese is melted. Top with shredded lettuce, tomato, green pepper and onion. Add salsa sauce and sour cream.
Sift together the flour, 1/4 cup sugar, baking powder and salt into mixing bowl. Make a well in the center of flour mixture. Combine milk, egg and oil; add liquid mixture to dry ingredients. Stir	quickly, just	until dry ingredients are moistened.	Toss together	the blueberries and 2 tablespoons sugar; gently stir into batter, along with lemon peel. Fill greased 2 1/2-inch muffin pans 2/3 full. Bake at 400° for about 25 minutes.	While muffins are still warm, dip tops in melted butter, then into a little granulated sugar. Makes 12 muffins.
Layer Swiss in bottom of pie shell; add asparagus and onions. Mix eggs, milk, sour cream and salt and pepper. Put over top. Bake at 375° for 35 to 45 minutes.
Cook for 2 minutes after it starts to boil. Then add the peanut butter. Beat well and pour into a buttered pan.
Grease and flour bread pan. Mix all ingredients together with buttermilk. May add small amount of water if needed. Bake 20 to 25 minutes at 450° or until brown.
Combine hamburger, sausage, eggs and black pepper. In separate dish, combine chunky salsa, tomato paste, tomato sauce, oregano, garlic, finely chopped bell pepper, chili pepper, onion and stewed tomatoes. Mix with meat mixture and bread crumbs until mixture can be shaped into little balls, then roll in leftover crumbs. Cook in covered frypan; turn once. Add spaghetti sauce and simmer 15 minutes.
In 2-quart saucepan, combine sugar and cream; mix well. Bring to boiling over medium heat, stirring constantly. Cook and stir to soft ball stage (238°). Remove from heat; add butter. Stir in pecans. Beat about 1 minute or until candy just begins to lose its gloss. Drop by tablespoons onto waxed paper, shaping into patties with back of spoon. If the candy becomes too stiff to drop, add a little hot water to make the right consistency. Makes 24 pieces.
Dip liver slices in flour. Heat butter in large skillet until bubbly. Cook liver in butter until brown on both sides, 5 minutes. Stir in remaining ingredients, except lemon juice. Heat to boiling. Reduce heat and simmer covered until liver is done, about 10 minutes. Sprinkle with lemon juice. Yields 2 servings.
Mix together soup, sour cream, almonds and 1 tube crackers. Put chicken in greased baking dish. Pour soup mixture over top. Melt oleo and add the other 2 tubes of crackers. Mix and sprinkle over top. Bake 30 minutes at 350° until golden brown.
Mix together. Bake for 1 hour at 350°. Spread crumbs over top the last 15 minutes. Serves 6.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add almond flavoring. Sift together flour, cornstarch, baking powder, baking soda and salt. Add alternately with mashed bananas. Drop by teaspoon onto greased cookie sheet. Bake in a 400° oven for 15 minutes.
In a 3-quart saucepan, cook the chopped onion in butter or margarine until tender, but not brown. Stir in flour, chicken bouillon granules, mustard, thyme and pepper. Add milk and water all at once. Cook and stir over medium-high heat until thickened and bubbly.
Separate graham crackers and place on an ungreased cookie sheet. In small pan, heat margarine and brown sugar. Boil for 2 minutes; remove from heat. Add pecans. Spread over graham crackers and place in 350° oven for 6 to 8 minutes. Do not overbake. Use spatula to remove from pan.
Cut pork butt into 1 1/2-inch strips. Combine all ingredients and soak overnight. Bake at 350° for 45 minutes to 1 hour in an open pan. When cooking, pour sauce into pan and cook.
Bring pineapple and juice to a boil; add dry Jell-O and stir until dissolved. Cool. Add buttermilk, nutmeats and coconut. Put in loaf dish and spread Cool Whip over top.
Mix pudding as directed on box. Add Cool Whip and place in refrigerator. Cut up the apples and Snickers bars. Add to pudding mixture. Chill before serving.
Combine the first 6 ingredients in large bowl. Beat 4 minutes. Add and stir well the 1 cup coconut and 1/2 can drained crushed pineapple. Pour into 9 x 13 pan. Bake at 350° for 30 to 40 minutes. Cool.
Cover bottom of casserole dish with Doritos. Brown hamburger and onion together; drain. Pour over chips. In a saucepan, melt together soup, milk, butter and Ro-Tel. Pour over hamburger. Cover with grated cheese. Bake at 350° until cheese is melted and bubbly.
In small, heavy saucepan over low heat, melt 2/3 cup morsels, stirring frequently until smooth. Remove from heat. In small mixer bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate until smooth. Beat in flour. Stir in walnuts, orange zest and 2/3 cup morsels. Spread into greased 9-inch heart-shaped pan. Bake in preheated 350° oven for 38 to 42 minutes or until wooden pick inserted in center comes out slightly moist. Cool for 20 minutes; remove from pan. Cool completely on wire racks. Slip wax paper under rack; spread Chocolate Glaze over top and sides of cake. If desired, place 1 to 2 tablespoons glaze in piping bag filled with small plain tip. Pipe message and decorate; chill.
Heat oil in Dutch oven or deep stew pan. Add garlic and meat. Brown meat on all sides. Add salt, pepper, Worcestershire sauce, lemon juice, bay leaf and 2 cups water. Cover and simmer 2 hours, stirring occasionally. Remove bay leaf; add 2 cups water and potatoes. Cook 30 minutes or until tender, then add canned vegetables. Heat. Blend together until smooth 1/4 cup flour and 1/2 cup water. Stir into liquid to thicken. Serve over homemade drop biscuits.
Cream together shortening and sugar. Add eggs and vanilla. Combine flour, 1 teaspoon soda and salt. Add to creamed mixture alternately with buttermilk. Take out 2 cups of batter and pour the rest in a greased and floured Bundt pan. Add 1/4 teaspoon soda and chocolate syrup to the 2 cups of batter. Beat. Pour in pan over the other batter. Bake at 350° for approximately 1 hour.
Place Rice-A-Roni in large skillet and brown in small amount of oil. Add chicken, broccoli (cut in little pieces), flavor packet and enough water to cover broccoli. Bring to boil, then cover and reduce heat to simmer. Cook for about 30 minutes or until broccoli is tender.
Scrub potatoes. Boil in skins until tender. Peel and dice. (Eggs and potatoes can be boiled together.) Shell and dice hard-cooked eggs. In a large bowl, stir together the celery, onion, gherkins, mayonnaise, vinegar, mustard, salt, paprika and pickle juice. Fold in the potatoes and eggs. Refrigerate overnight to allow flavors to blend. Makes about 1 1/2-quarts.
Put first three ingredients in a large kettle and bring to a slow boil. Once boiling, stir for 4 minutes. Will stick and burn easily, so must watch and stir frequently while waiting for it to boil. After 4 minutes of boiling and stirring, remove from the heat and add the milk chocolate, baking chocolate and chocolate chips. Stir into the first mixture. Once the chocolate is melted, add the Marshmallow Crme and vanilla. Mix and then add the walnuts. Pour into wax paper lined pan, about the size of a broiler pan. Let cool, then refrigerate or freeze. Makes about 5 pounds of fudge.
Combine; form into loaf pan. Bake at 400° for 1 hour.
Combine all ingredients in container of an electric blender. Process mixture until frothy. Serve immediately.
Bake and cool pie crust. Boil sugar and 1 1/4 cups water until the sugar is dissolved. Mix cornstarch with 3 tablespoons water and add to sugar mixture. Cook until thick. I add a little crushed fruit to give it color. Cool mixture a little, then carefully stir in fruit. Pour into pie shell and refrigerate until ready to serve. Superb!
Pour pineapple and 1/2 cup juice into a baking dish. Mix flour, sugar and cheese. Sprinkle over pineapple. Melt butter. Crush Ritz crackers. Mix butter and crushed crackers well. Spread cracker mixture over pineapple and bake at 350° for 30 minutes.
Combine sugar, milk and margarine in saucepan. Bring to a boil and boil for 5 minutes. Remove from stove and immediately add Marshmallow Creme and peanut butter. Stir until mixed, then add flour, vanilla and salt, stirring until well blended but working quickly. Spread into lightly greased 9 x 13-inch pan. Cool and cut to desired size.
When beans are done, add 1/2 cup white sugar and 1/2 teaspoon salt. Pour in baking dish. Add bacon or meat of your choice. Bake at 350° until brown and meat is done (1 hour or more).
Mix together. Slice 2 pans of tiny dinner rolls in half. Put a layer of thinly sliced ham and a layer of Swiss cheese inside rolls. Pour butter mixture over the top and let stand at least 1 hour or overnight. Sprinkle poppy seed over the top. Refrigerate. Bake at 350° for 15 minutes.
Cut broccoli into flowerets; cut stems in half lengthwise. Need 10 to 12 pieces. Steam broccoli for 5 to 8 minutes (barely tender). Wrap broccoli pieces with a thin slice of cheese and ham. Place in lightly buttered baking dish. Drizzle with butter. Sprinkle with Parmesan cheese. Season with pepper. Bake at 400° for 15 minutes or until browned.
Mix ingredients together until soft. Refrigerate at least 1 hour. Scoop out bread and fill with cheese mixture. Put extra pieces of bread on the side for dipping.
Combine the ingredients and serve with meats. This will keep indefinitely in the refrigerator.
Bake cake as directed in 9 x 13-inch pan. Mix pudding and milk, then add cream cheese and mix (may be a little lumpy, that's okay). Spread over cake; put pineapple on top of pudding. Put Cool Whip on top of pineapple. Sprinkle with about 1 to 2 cups chopped nuts. Refrigerate.
Heat together in saucepan over medium heat until hot. Serve over Minute rice or toast points. Serve with fruit salad or lettuce wedges for an almost instant dinner. Serves 4.
Tear chicken into bite-size pieces. Place small amounts of chicken and cheese on each crescent roll. Roll up and place into a 9 x 13-inch baking pan sprayed with nonstick oil.
Bring raisins and water to a boil and drain. Mix shortening, sugar, eggs, vanilla and buttermilk, plus soda, then add your flour, oatmeal and nutmeats. Bake at 350° for 15 minutes or less.
Heat oven to 400°. In skillet, melt butter and cook bacon until crisp. Remove bacon and drain well. Add green peppers to butter and saute until softened. Remove peppers and drain. Beat eggs and egg yolks until fluffy. Add cream and blend well. Crumble bacon and sprinkle over bottom of pie crust. Repeat with green peppers and half of the cheese. Add remaining cheese and crab to eggs. Pour egg mixture into pie crust and season to taste. Place in oven and reduce heat to 375°. Bake for 55 minutes or until when knife inserted into center comes out clean. Makes 6 servings.
Boil chicken or hen and remove meat from bones, cutting meat into bite-sized pieces. Reserve hot chicken broth and dip tortillas into broth quickly, laying them in an oblong baking dish. Layer with chicken, chopped green pepper, chopped onion, grated cheese, chili powder, soups and seasonings to taste. Top with canned tomatoes (Ro-Tel). Bake at 325° for 30 minutes.
Mix like pie crust. Reserve 1 cup for top. Press remainder in a 9 x 13-inch pan.
Mix together. Store in airtight container. To serve, mix 3 teaspoons mixture to 1 cup hot water. May use apricot jello instead of peach.
Fry sausage and onion until brown. Drain well. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, pepper and garlic salt. Stir in the meat mixture and chill.
Lightly spray a large soup pot with nonfat cooking spray. Pour 2 tablespoons chicken broth into pot and heat over medium-high heat. Add onions, carrots, celery and red pepper and cook 3 to 5 minutes just until tender-crisp. Pour remaining chicken broth into pot. Increase heat to high and bring soup to a boil. Add chicken pieces, noodles, pepper and garlic powder to pot. Reduce heat to medium-low; cover and cook 25 to 30 minutes until vegetables are tender and chicken is cooked through.
Preheat oven to 325°. Separate egg yolks from whites. Beat egg whites until stiff; set aside. Mix butter, sugar, yolks and all flavorings in large bowl. Mix in flour. Fold in egg whites. Butter pans(s). Sprinkle 1/2 nuts on bottom of pan(s). Add batter, then rest of nuts on top. Bake for 1 to 1 1/2 hours, 1 to 1 1/2-inches off oven floor.
With electric mixer on low speed, mix until crumbly. Spread in the bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Sift together sugar, flour, cinnamon and salt. In a saucepan, bring to a boil the margarine, water and cocoa. Add dry ingredients to this hot mixture. Beat eggs, buttermilk, vanilla and baking soda. Add to mixture. Pour in cookie sheet pan and bake at 350° for 20 minutes. The last five minutes of baking make frosting.
Beat eggs, sugar, vanilla, juice, Crisco and cream. Add flour and baking powder. Let rest awhile. Use cookie press to shape cookies. Bake at 350° until lightly browned.
Sift together flour, soda, salt, cinnamon and nutmeg. Beat margarine and sugar. Stir in apples, cereal and flour mixture. Spread in greased 9 x 9 x 2-inch baking pan. Bake at 350° for about 45 minutes until done.
Put in 7 x 11-inch baking dish. Sprinkle with nutmeg and nuts. Bake in 325° oven for 30 minutes.