HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cracker crumbs, sugar and margarine; press into 9 x 13-inch pan. Stir pudding and milk together in bowl until very thick. Add ice cream to pudding. Spread mixture over cracker crust. Spread Cool Whip over pudding and sprinkle crushed Heath bars on top. Store in freezer. Allow to soften a bit before serving.
Drain pineapple, oranges and cherries. Cut fruit into small pieces. Mix fruit, coconut and marshmallows well. Sprinkle sugar over mixture. Stir in cream. Mix well. Pour into dish. Refrigerate. Let set overnight.
Combine all ingredients but chips and spoon into a 9 x 12-inch baking dish. Top with chips. Bake at 400° for 20 to 25 minutes or until bubbly. Makes 12 servings (sure, if a serving is for a midget!).
Drain and flake salmon; save liquid. Blend lemon juice and onion into salmon. Combine cracker crumbs, salt, pepper and butter. Sprinkle 1/2 of this mixture into a well-greased Pyrex dish; cover with a layer of salmon and repeat layers, ending with crumbs. Pour heated liquid over all. Bake at 350° for 30 minutes, until brown. Serve plain or with a sauce. Serves six.
Broil or microwave bacon. Mix in order above. Spread on rye bread. Broil 2 to 3 minutes or until lightly browned, before serving.
Layer all ingredients in order listed. Sprinkle sliced green onions on top for color. Serve with chips.
Combine all ingredients in 2-quart casserole dish. Bake 25 minutes in 375° oven.
Wash potatoes thoroughly. Cut lengthwise into wedges. Combine flour, cheese, salt and pepper in a bowl. Shake potatoes in this mixture and lay in a baking dish. Pour butter over the potatoes. Bake at 375° for 1 hour, turning over after 30 minutes.
Boil chicken until done. Debone and cut into bite-size pieces. Place in casserole dish. Mix soup and sour cream. Spread over chicken. Sprinkle Ritz crackers over casserole. Pour melted butter on top. Bake at 350° for 45 minutes.
In a 3-quart saucepan, combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Remove herbs.
Cook beef and onion until slightly browned. Drain. Add salt and pepper. Stir in ketchup and tomato sauce. Heat thoroughly. Turn into 8-inch square pan or 1 1/2-quart casserole dish. Cut cheese into thin strips. Sprinkle over meat. Top with biscuits. Bake at 425° for 20 to 25 minutes or until biscuits are golden brown. Yield: 4 to 6 servings.
Bring sugar, water and instant coffee to a boil; cool. Add vanilla and vodka. Must stand 72 hours before using.
Combine flour, butter, sugar, salt, oats and chopped pecans and form into a dough. Pat dough on a cookie sheet and bake at 350° for 20 minutes; cool. Crumble 1/2 of the cooked dough into a 9 x 13 pan; drizzle the jar of caramel sauce over this. Slice softened ice cream; lay on crust. Crumble remaining 1/2 of dough over ice cream. Freeze 8 hours before serving.
Combine sugar, flour, spices and dash of salt. Mix with peeled, sliced apple. Fill pie shell with apple mixture. Dot with butter. Cover pie with another pie shell and crimp edges together. Cut slits in top. Brush pie top with milk. Sprinkle with cinnamon-sugar. Place pie on inverted iron skillet in a 400° oven and bake for 50 minutes. (This will make a crisp bottom crust.)
Dissolve the first 5 ingredients over medium heat, then cool. Add the remaining ingredients; mix together. Pour into mold. Chill overnight.
Beat eggs slightly; add corn, butter and sour cream. Fold in muffin mix, salt and pepper. Put in a 2-quart casserole dish and sprinkle cheese on top. Bake at 350° for 45 minutes or when toothpick inserted in center comes out clean.
Cut the potatoes into 1/4 inch dices. Coarsely chop the onion. In a large saucepan, warm the oil over medium-high heat until hot, not smoking. Add onion and garlic and saute until onion is just translucent, 1 to 2 minutes. Crumble ground beef into pan and cook, breaking meat up with a spoon, until meat just begins to brown, 5 to 10 minutes. Add tomato juice, beef broth, paprika, black pepper and potatoes. Bring mixture to a boil, reduce heat to medium-low. Cover and simmer, stirring often, for 10 minutes. Cut bell peppers in 1/4 inch dices. Stir in peppers and cook until potatoes are tender, about 10 minutes.
Melt margarine and mix with peanut butter. Add powdered sugar. Roll into small balls and chill. Melt chocolate chips and paraffin wax in top of double boiler. Using toothpicks, dip each chilled ball in the chocolate and set on wax paper. Be sure to use good brand of peanut butter and real chocolate chips. This recipe freezes well and is one of our favorites at Christmas.
Cream the margarine and sugar until fluffy. Add eggs, one at a time, and continue beating. After all eggs are in, beat for 5 minutes. Gradually add flour and continue to beat. Add vanilla last. Melt chocolate and add to 1/3 of the batter, alternating white and chocolate batters. Zigzag with a knife. Bake in 10-inch tube pan that has been greased and floured for 1 hour and 20 minutes at 350°.
Cut steak into serving pieces. Mix salt and pepper with flour. Brown steak (do not fry). Cook just long enough to brown both sides. Drain steak on paper towel. Mix soup with 2 cans of water in baking dish or roaster. Add steak. Cover. Bake 1 hour at 350°. Makes 6 servings.
Beat all ingredients well. Consistency is improved by thoroughly beating. For thinner icing, add more egg white; for thicker icing, add more sugar. Keep bowl covered with damp towel.
Spread each tortilla chip with bean dip. Top with cheese. Place chips on a paper plate. Cook uncovered 1 to 1 1/2 minutes at Power Level 6 or until cheese is melted.
Melt butterscotch morsels and peanut butter in microwave until smooth. Pour over corn flakes and spoon onto wax paper. Cool.
Cream together. Roll in ball, mash and roll in sugar and bake 10 to 12 minutes at 375°.
Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 20 to 30 minutes.
In medium saucepan, combine all ingredients except wine. Bring to a boil. Reduce heat and simmer 15 minutes. Remove spices. Add wine; heat through. Serve warm; garnish as desired.
Mix Parmesan cheese and bread crumbs together. Flatten chicken. Place ham and cheese on top of chicken and roll. Tie with thread. (Trim off excess ham and cheese.) Roll in melted margarine. Roll in Parmesan cheese and bread crumb mixture. Bake in baking dish for 30 minutes at 350°.
Mix soups, milk, chilies, onion and chicken together. Grease 9 x 13-inch pan. Arrange in layers, Doritos, soup mixture and cheese. Bake at 350° for 30 to 45 minutes. Serve over rice.
Drain pineapple and pat several times with paper towels until excess liquid is gone. Cream together cream cheese and pineapple. Add finely chopped green pepper and onion. Stir in seasoning salt and one cup of chopped nuts.
Grind all in a food chopper. Refrigerate. Eat on any type crackers or chips.
Preheat oven to 375°. Prepare muffin mix by package directions. Spread batter evenly over greased 9-inch pan. Bake 18 minutes until brown. Prepare beef and taco seasoning; spoon over cornbread. Sprinkle with about half of the cheese. Arrange the tomatoes and remaining cheese on top of the pie.
Mix the cream cheese, beef and dressing. Roll into 2 balls. Roll in nuts. Freezes well.
Lightly grease non Teflon pans. Cream shortening, butter, eggs, sugar, milk, molasses, fruit and oats. Add flour, soda, spices and nuts. Press flat with palm of hand. Bake at 400° for 6 to 8 minutes. Bake a little longer for crisper cookie.
Place the water in a large bowl. To dissolve yeast, add it and the 1 tsp sugar to the water and let stand for 5 minutes. Add dry milk, butter, honey, sugar, salt, eggs and 2 cups of flour. Blend together on low speed, then beat at medium speed for 3 minutes. Add the rest of the flour to make a soft dough. Knead until smooth and elastic with bread hooks or by hand, 5-10 minutes. Place in a greased bowl, cover and let rise in a warm place until it doubles in bulk. Punch down. Take half the dough and roll it into a 9x12 inch rectangle about 1/4 inch thick. Spread with half of the cinnamon sugar filling (recipe to follow). Roll up like a jelly roll, starting with 12 inch side. Cut into 1 inch slices and place on greased cookie sheets. Cover with a towel. Repeat process with the other half of the dough. Let the rolls rise until they double in bulk in a warm place. Bake at 375° for 12-15 minutes or until golden brown. Remove from baking sheets to cooling racks. Dribble glaze (recipe to follow) over top of the warm rolls.
Mix together and take half of mixture and roll between wax paper. Place in pie plate	and bake at 350° until light brown. Makes 2 pie crusts.
In a 3-quart saucepan over high heat, bring potatoes and enough water to cover to a boil. Reduce heat, simmer, covered, for 10 minutes until just tender. Drain. In a 12-inch pan over medium heat, melt butter. Add potatoes, pecans, brown sugar, salt and cinnamon. Cook about 5 minutes, stirring frequently, until sugar is melted and potatoes are tender. Makes 8 servings.
Mix cream cheese with peanut butter. Slowly add powdered sugar and milk. Fold in Cool Whip. Pour into pie crust. Sprinkle with nuts. Freeze at least 4 hours.
Drain and mix the first 5 ingredients. Add the green pepper, celery and onion. Mix remaining ingredients. Mix with the first mixture; cover and refrigerate overnight. Keeps 1 week or more. Serves 6 to 10.
Preheat the oven to 400°. Husk the corn and wrap each ear in foil, adding 2 teaspoons of butter to each packet. Bake for about 25 minutes or roast the foil-wrapped corn over hot coals, turning once during the cooking.
Combine popped corn, roasted peanuts and pecans in large roasting pan. Melt the butter in a large pan; stir in the sugars, corn syrup and salt. Bring to a boil and boil 5 minutes, stirring often (244°). Remove from heat; and stir in soda. Bake at 250° for 45 minutes, stirring every 15 minutes.
Heat oven to 400°. Mix butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls.
Cook up onion in olive oil until it's transparent. Saute onion and diced eggplant until soft. Add other ingredients and cook about 20 minutes. Cook pasta. Add the vegetables to pasta; toss. Serve hot.
Cook onions in olive oil until dark brown and crispy. Add and mix rest of ingredients except paprika. Pour into pie plate. Sprinkle top with paprika. Bake 30 to 40 minutes at 350°. Noodles should be crispy on top.
Cream butter, brown sugar and pudding mix. Add egg; beat well. Combine flour, baking soda, ginger and cinnamon. Stir into cream mixture. Chill.
Brown meat until done. Drain grease. Add taco or picante sauce and Mexene to taste. Add corn; simmer until warm. Put mixture in bottom of casserole dish. Sprinkle corn bread mix over top. Take 2 cups of water and hand dip over top. Bake until top is brown.
Shred zucchini and set aside. Cream sugar, butter and eggs. Mix all dry ingredients together and gradually add to creamed mixture. Stir in zucchini, nuts and vanilla. Stir until well blended. Grease and flour 2 loaf pans or several small individual pans. Fill and bake at 350° for 45 to 55 minutes, until a toothpick inserted is clean.
Brown hamburger. Add spaghetti sauce. Boil lasagna noodles. In separate bowl, mix cottage cheese with egg.
Mix persimmons, eggs, sugar, oil and both flavorings. Beat well with	mixer.	Add 2 cups milk and beat. Add 2 cups flour and beat.	Add 2	cups flour and beat, then add 2 cups milk and beat slowly. Pour into 3 greased long baking dishes. Bake at 250° for 2 hours. This can be halved.
Combine potatoes, sugar, eggs, milk, 1/2 cup oleo and vanilla. Beat until smooth.
Arrange spinach leaves on salad plates. Wash strawberries; set aside to dry. Peel eggs and separate whites from yolks. Chop whites and sprinkle over spinach, distributing equally between plates. Crush yolks with a fork or your hand; sprinkle over spinach and egg whites. Reserve 1 strawberry per salad plate for garnish. Stem, hull and slice remaining strawberries over spinach and egg. Crumble bacon on top of salads. Garnish with croutons and a whole strawberry. Drizzle with Strawberry-Poppy Seed Dressing (recipe to follow). Serve immediately.
Cream shortening; add sugar gradually. Add beaten egg and applesauce. Sift flour before measuring. Use a little of the same flour to sift over the raisins and nuts. Sift remaining flour with salt and spices. Dissolve soda in boiling water, then add flour mixture alternately with the water to the creamed mixture. Add the floured raisins and nuts. Pour into cake tin or bake in mold, greased and floured. Bake one hour in a moderate oven at 350°.
Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add ground beef; cook until browned, stirring to crumble. Drain and pat dry with paper towels. Wipe drippings from Dutch oven. Recoat Dutch oven with cooking spray. Add onion, green pepper and garlic. Cook over medium heat, stirring constantly until tender. Add ground beef and remaining ingredients. Bring to a boil. Cover. Reduce heat. Simmer 30 minutes. Yields 9 servings (278 calories, 7 g fat).
Cook beef and drain off excess grease. Cool. Mix in taco seasoning and simmer 5 to 10 minutes. Mix all ingredients together. Serve with regular dressing, mild taco sauce or salsa.
Take pie crusts and sprinkle chocolate chips and some nuts in the bottom of crusts. Beat eggs (slightly). To this add sugar, syrup and margarine. Pour over chocolate chips and nuts. Bake at 350° for 40 minutes. Makes 2 pies.
Combine milk and oats in bowl and let stand at least 5 minutes. Add the oil and beaten eggs, mixing well. Stir in the flour, baking powder and salt. Mix just until the dry ingredients are moistened. Bake on hot griddle, lightly oiled. Use 1/4 cup of batter for each pancake. Turn when top is bubbly and the edges are slightly dry.
In large pot, brown meat in oil; add enough water to cover. Add tomatoes; simmer, covered, 1 1/2 hours or until meat is tender. Add vegetables and seasonings. Cook 30 to 40 minutes or until vegetables are tender.
Grease a large, Pyrex dish with margarine. In one bowl, crush Ritz. Add 1/2 cup sugar, pecans and vanilla. In second bowl, beat egg whites until stiff. Add 1/2 cup sugar; beat until stiff. Combine 2 bowls and blend. Pour in greased dish and bake 25 to 30 minutes at 350°. Let cool. Add whipped cream. Top with grated chocolate. Chill.
Chop onion and saute. Brown ground beef (drain). Mix all ingredients together and simmer 2 to 3 hours. Season with salt, pepper, sugar and chili powder to taste.
Cook the cranberries in water until soft. Add sugar; cook 5 minutes. Pour boiling mixture over package of red Jell-O. Stir until dissolved. Chill and when partially congealed, add chopped celery, salt and nuts. Pour into mold.
Cook spinach. Brown meat and onion. Blend in other ingredients, adding mead and onion last. Pour into pie shells. Bake at 325° for 40 - 50 minutes.
Put olive oil in a heavy saucepan. Add medium thinly sliced onion. Cook until golden color. Add peas; cook at medium heat until peas are firm. Do not overcook. Add ham and/or mushrooms. Cook another 3 to 5 minutes. Sprinkle with minced parsley leaves, if desired. Serves 4 to 6.
In a medium-sized bowl, beat together butter and sugar until fluffy and well blended. Add the vanilla and almond extracts and mix well. Add the milk and blend for a few minutes (the milk won't go into the mixture completely). Gradually add the flour, a little at a time, mixing well. It's okay for the dough to be a little crumbly by the time you've added all the flour. Add the ground almonds and mix as well as possible (break up the dough and distribute the almonds throughout).
Preheat oven to 350°. In large bowl, combine flour, brown sugar, baking powder, ginger and baking soda. In another bowl, stir together eggs, carrots, zucchini, raisins, nuts oil, honey and vanilla. Stir carrot mixture into flour mixture, mixing just until combined. Spread in ungreased 9 x 13-inch pan. Bake for 25 minutes or until toothpick comes clean. Cool on wire rack.
Mix all ingredients. Marinate meat overnight in refrigerator. Great for poultry and beef!
Combine chicken broth, clams, carrots, potatoes, parsley, celery and onion in a large saucepan. Bring to boil. Cover and simmer for 30 minutes. Combine butter and flour; blend well. Gradually add milk, stirring well, until blended. Place over low heat and cook, stirring constantly, until smooth and thickened. Add to vegetable mixture, stirring well. Add salt and pepper. Serve hot.
Chop finely the eggplant, onions, green pepper, garlic and parsley. Heat olive oil in large skillet. Add vegetables and saute over medium heat until they are translucent. Stir occasionally to keep vegetables from sticking. Lower heat and cook until vegetables are tender, stirring occasionally. Cool to lukewarm. Stir in remaining ingredients. Chill and store in refrigerator until ready to serve. Serve with sesame wafers. Makes 1 quart.
Combine first 5 ingredients; stir in eggs, milk and butter, mixing well. Pour into a greased 2-quart casserole. Bake, uncovered, at 350° for 50 minutes. Garnish with parsley and pepper rings.
Heat half and half. Mix flour, cornstarch and salt in 1 cup cold milk. Add to half and half mixture, then add 1/2 cup butter and vanilla. Pour into baked pie shell. Sprinkle with cinnamon on top and let cool.
Wash chicken; cut into strips. Sprinkle salt over strips. Beat eggs; add to buttermilk and salt. Pour over chicken. Place in refrigerator for about 30 minutes, if possible. If you don't have time, it is okay to go immediately to frying. Take strips out of milk mixture, one at a time, and roll in flour. Drop into greased (a deep fryer) and cook until brown. Take out of grease and put on plate with paper towel to drain any excess grease.
Add boiling water to dates and soda and let stand. Mix all except date mixture, then add dates. Bake at 350° for 25 minutes.
Place all ingredients in large roaster. Stir and cover. Bake at 250° for 5 hours.
Buy a store bought angel food cake and slice it straight across into 3 layers. Mix together with a beater the cream cheese, sugar and Dream Whip (make it up with beater, with cold milk). Mix these ingredients together until smooth. Put between the layers of the cake, down the middle and around the sides and top. Put a can of blueberry pie filling all over the cake. Refrigerate.
Combine cream cheese, egg yolks, 3/4 cup sugar and vanilla in a bowl. Mix with electric mixer on high speed until creamy, about 3 minutes; set aside.
Mix beans; divide evenly among 8 to 10 pint jars (with lids). Leave 3/4-inch space at top. Combine other ingredients and divide evenly among jars.
Combine all ingredients; mix well and pour into a greased 9 x 13-inch pan. Bake at 325° for 45 to 60 minutes or until cake falls.
Break up sponge cake and cover bottom of 13 x 9-inch baking pan with pieces. Mix vanilla instant pudding with cold milk. Add ice cream. Pour over cake pieces. Dissolve strawberry Jell-O in hot water; add frozen strawberries. Pour over pudding. Refrigerate.
Heat oven to 350°. Mix eggs, oil and sugars well. Combine all other ingredients; mix well. Put in 3 greased loaf pans. Bake 45 minutes to 1 hour.
Cook raisins in water until all liquid evaporates. Add applesauce, eggs, Sweet 'N Low and oil and mix well. Blend in baking soda and flour. Add vanilla and cinnamon. Mix well and pour into greased cake pan or muffin pan. Bake in 325° oven for 35 minutes (muffins 25 minutes).
Mix soup, green chiles, sour cream and heat until smooth. Set aside. Mix chicken, salt, garlic powder, cumin, 2 cups grated Monterrey Jack cheese and onion. Set aside. Put a small amount of sauce in the bottom of a 9 x 13 x 2-inch pan or shallow baking dish. Put a spoonful of filling on each tortillas and top with 1 tablespoon of sauce. Roll up tortillas and arrange in dish. Cover with remaining sauce and a layer of grated cheese.
Mix cream cheese and Ranch dressing, until smooth. Drain and rinse shrimp. Mix shrimp and all ingredients. Chill and serve.
Sprinkle meat with salt and pepper; sprinkle with chili powder (as salt). Drop meat in bag with 1/2 cup flour and shake to coat all sides. In large skillet with a lid, heat 1/2-inch oil. Add meat and brown all pieces. Remove meat and drain well. Drain oil from pan; replace meat in pan. Add vegetables, cut in pieces. Add hot water to barely cover; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Feel free to add onions, celery or whatever to this stew!
In food processor, chop peppermint until it is the texture of large grains of sand. Take out any large pieces. Melt white chocolate in microwave according to instructions. When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate). Put immediately into Christmas candy molds and put in refrigerator until hard. Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
Saute onions and butter. Set aside. Mix together green beans, mushroom soup, mushroom pieces, almond slices and salt. Pour onion/butter into this mixture and stir well. Put in casserole dish and top with cheese slices. (You can break into strips.) Bake in oven at 350° until bubbling. Add Durkee onion rings and brown.
Spray 9 x 13-inch dish or pan with nonstick spray. Line bottom of casserole with Cheddar cheese. Brown the ground beef and pour Ragu sauce into the beef. Pour over cheese layer with Mozzarella cheese. Top with dinner rolls (spread out). Bake at 425° for 15 minutes.
Combine cranberry juice, orange juice, ice cubes and 1/2 cup of sliced bananas in a blender container. Process until smooth. Pour mixture into small cups and top with remaining banana slices. Makes 6 (1/2 cup) servings.
Mix together squash and onion and boil for 5 minutes. Drain in colander. Mix sour cream and chicken soup with squash. Melt butter or oleo. Pour over Stove Top dressing; mix well. Put 2/3 cup in bottom of casserole; add the first mixture, then cover with remaining stuffing. Bake for 30 to 40 minutes at 350°.
Slice each potato in half lengthwise; scoop out centers to form a shell. Mash potatoes and add 1 cup of cheese, milk, margarine and seasonings. Beat until fluffy. Stir in 1 tablespoon of chives and half of bacon; fill shells. Bake at 350° for 20 minutes. Toss remaining cheese, chives and bacon together and sprinkle over potatoes. Bake 10 more minutes. Makes 8 servings.
Let butter and cheese spread soften to room temperature. Mix together with mayonnaise, garlic salt and seasoned salt. Add crab meat.
Mix chicken, Veg-All, English peas, soups and onion. Pour into casserole dish. Mix flour, mayonnaise and milk together for top crust. Pour over top of casserole. Bake at 350° for 1 hour.
Combine ingredients and cook over medium heat for 10 minutes. Sprinkle with Parmesan cheese. Great with Jiffy cornbread mix. Has 260 calories per cup.
Mix margarine, sugar and brown sugar together until creamy. Add vanilla and eggs. Sift together flour, baking soda and instant pudding; add gradually. Stir in chocolate chips. Batter will be quite stiff. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cook fryer in boiling water; take meat off bone and add celery, onion, a little butter, garlic, soups, 3 cups of broth from chicken, Ro-Tel tomatoes and tortillas. Top with grated cheese. Put in baking dish a layer of meat and a layer of tortilla strips. Pour over the the liquids and mix with sauteed celery, onion and tomatoes (garlic optional). Bake at 350° for about 30 minutes.
Season the frozen fish steaks lightly with salt and pepper. Place in a large saucepan with oil. Place a layer of sliced onion, followed by a layer of tomato wedges. Cover and simmer mixture over medium heat. Readjust seasoning just before serving.
Sprinkle ingredients on 1 flour tortilla and cover with another tortilla. Place in microwave or conventional oven until the cheese melts. Cut the quesadilla into quarters. May be served with lettuce, tomato, sour cream or guacamole.
Drain corn. Mix all ingredients. Chill and serve. Can be stored in refrigerator for several days.