HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour chocolate and condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate into crust. Refrigerate 10 minutes. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until smooth. (Mixture will be thick.) Spread 1 1/2 cups of pudding over chocolate in crust. Immediately stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set.
Brown chicken in skillet in margarine. Place chicken in baking dish. Top with orange slices. In the same skillet, blend flour, salt, cinnamon and 2 tablespoons drippings. Gradually stir in orange juice. Heat to boiling, stirring over medium heat, until mixture comes to a boil and is thickened. Pour over chicken and orange slices. Bake at 375° for 45 to 60 minutes or until done.
Cook rice as directed, omitting butter. Cool in large bowl. Add green onions, green pepper and olives. Drain artichokes; save marinade and cut in half. Combine marinade with curry powder and mayonnaise. Add to rice and artichoke hearts; toss. Chill until serving.
Mix all ingredients together. Put into a large casserole. Bake at 350° for 30 to 40 minutes.
Cook onion and green pepper slowly in shortening until onion is yellow. Add meat and cook until it gets brown. I always drain the grease off right here. Add tomatoes, rice and seasoning. Put in casserole dish (large size) and bake in oven at 350° for 1 hour. I hope this will be a super dish for you, too.
Cream sugar and margarine. Stir in milk. Blend in vanilla and salt. Shape into rolls 10-inches long. Wrap in plastic and refrigerate until firm. Cut roll into 1-inch slices and then quarter each slice. Flatten each piece in palm of hand. Place cherry in center and fold mixture around cherry. Chill until firm. Melt almond bark in microwave and dip cherry into almond bark. Place on waxed paper to harden.
Mix first 3 ingredients and refrigerate overnight. Ice cake between layers and on top. Seal and refrigerate 4 days.
Pour eggnog into shallow bowl. Dip both sides of French bread into eggnog. In large skillet, cook bread in hot cooking oil over medium heat 2 1/2 minutes or until golden. Turn bread. Cook about 1 1/2 minutes more (add more oil if needed). Transfer to serving plate. Sift powdered sugar over toast. Yields 2 servings.
Cook chicken and cube; reserve liquid. Set aside. In a 3-quart saucepan melt butter; add onion and cook until tender but not browned. Stir in flour, dry mustard, salt, thyme and pepper. Stir in milk and chicken broth all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in vegetables, chicken and reserved liquid. Cook and stir 4 to 6 minutes longer or until vegetables are tender and soup is heated through.
Set cream cheese and margarine out to soften. Mix cream cheese and margarine first, then add olives. Form into a ball and roll in the pecans.
Put the pretzels, butter and sugar in a pan.	Bake at 400° for 8 minutes. Do not overbake. Cool completely. Fold together the cream cheese, Dream Whip and sugar. Spread over the cooled pretzel mixture. Mix the Jell-O, strawberries and boiling water; pour over top of cream cheese mixture. Chill until firmly set.
Mix all ingredients. Put in Bundt pan. Bake approximately 45 minutes at 350°. Needs no frosting.
Mix beans and soup. Add sugar and beat. Add eggs and beat. Add oleo; beat. Add vanilla, nuts and coconut; mix well. Pour into pie shells. Bake 1 hour at 300°. Makes 3 pies.
Mash half of peaches. Add sugar, cornstarch and lemon juice. Cook until thick and clear. Set aside to cool. Slice remaining peaches and fold into cooled mixture. Spoon into pie crust. Top with Cool Whip. Chill.
Mix the first 4 ingredients together; roll into small (walnut size) balls. Melt the chocolate chips with the paraffin wax over low heat. Roll balls in chocolate; place on wax paper. Put in refrigerator or freezer until set.
Melt margarine and chocolate in a double boiler on electric stove. Gradually stir in sugar and the evaporated milk. Heat. Makes 1 quart.
Cream together sugar and shortening; add eggs. In large bowl, mix flour and salt. Add alternately the sugar mixture and banana. Stir well. Grease a loaf pan; pour in pan. Bake at 350° for 45 to 60 minutes. Let cool; turn out of pan.
Mix cream cheese and sour cream together and spread on large plate. Sprinkle with onion powder. Next, spread on taco sauce. Next, add the green pepper, tomato and lettuce in order. Cover with cheese. Serve with taco chips.
Combine sugar, soy sauce and vinegar in a heavy skillet. Add cooked meat balls, browned spareribs (cut in 1-inch pieces) or fish. Add pineapple, onions and green pepper; spoon sauce over top. Cover and simmer 10 minutes. Mix together the cornstarch and water; stir into pan and cook 3 to 5 minutes more. (If using shrimp, add during last 3 to 5 minutes to avoid overcooking.)
Cook rice according to package directions. Combine cooked rice and next 5 ingredients. Mix. Place into a lightly greased 13 x 9 x 2-inch baking dish. Top with chicken breasts.
Pour butter into 15 1/2 x 10 1/2-inch pan. In a plastic bag combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with flour mixture.
Put potatoes, onions and corned beef into a large pot. Fill pot with water, 2-inches above ingredients. Boil. Let simmer 30 minutes, stirring occasionally. Great meal with cheese biscuits.
Cream together first 3 ingredients. Then add remaining ingredients and knead well. Let rise until double in size. Pinch into round individual rolls. Bake for 25 to 30 minutes at 350°.
Mix all ingredients, except catsup, thoroughly. With hands, form into a loaf or put in a loaf pan. Top with catsup and bake at 375° for 1 1/2 hours. Let cool 10 to 15 minutes, then slice and serve.
Mix everything in 2 gallon jar. Chill in refrigerator 1 hour and serve cold. Will last 5 to 6 days in refrigerator. May add veggies at anytime. Will thicken.
Separate Oreo cookies and take middles out. Crush cookies very fine. Set aside. Mix vanilla pudding and milk together; set aside. Cream butter and cream cheese together; then add powdered sugar. Take Cool Whip and add to pudding. Then mix pudding with cream cheese mixture. Now get a clean flowerpot and start with Oreo cookies, then pudding; continue to layer, ending with Oreo cookies. You may place a silk flower in pot and wrap stem with aluminum foil.
In large bowl, cream sugar, butter and vanilla until light and fluffy; add eggs, 1 at a time, beating well after each addition. Cut up yams and add to creamed mixture, beating until well mixed. Add flour, baking powder, soda, salt, cinnamon and nutmeg; mix well. By hand, fold in pecans, raisins and pineapple. Spoon mixture into a greased and floured 10-inch tube pan; spread evenly. Bake in 325° oven for 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes, then invert on serving plate. Spoon frosting over cake; allow some to run down sides.
Mix sugar and flour with about 3 Tbls. pineapple juice. Add pineapple chunks and cheese; mix well. Spoon into 1 qt. casserole dish. Sprinkle crumbs over top, then pour melted butter over top. Bake 325° to 350° for 45 minutes. Serves 4 to 6.
In skillet in hot oil, cook pork chops until browned. Spoon off fat. In skillet, combine soup and water. Heat to boiling. Return chops to skillet; cover and cook over very low heat for 35 minutes. Serve over rice and peas.
Mix all ingredients together in a 1 1/2 to 2-quart baking dish. Bake at 350° for 1 hour.
Sprinkle the sugar over the apples while grating to keep from turning dark. Break into this the egg whites; beat in a large bowl as it makes a lot. Serve on custard, jello, fresh fruit, etc.
Slice corned beef hash into 8 patties. Roll in cracker crumbs. Dip in beaten egg, mixed with water, and then again in the crumbs. Fry in small amount of oil. On each slice of bread, spread with mustard. Place cheese, onion and tomato slice and top with corned beef patty. Broil until cheese begins to melt. Makes 8 sandwiches.
Make cream base with butter, flour and 2 quarts cream or half and half. Cook wild rice according to directions. Cook bacon until crisp; drain and add to cream base. Saute onion, celery, peppers, tomatoes, carrots and garlic in butter. Add to cream base. Saute mushrooms in butter and sherry; add to cream base. Season with seasoning salt and white pepper. Add cream or half and half to thin. Heat to serving temperature, but don't boil. Add rice just before serving. Makes 20 servings.
Cook whole zucchini in boiling salted water for about 10 minutes; drain. Cut in half lengthwise. Scoop out center, leaving 1/4-inch shell. Chop center portion; set aside. Melt butter in large skillet; saute mushrooms about 3 minutes. Stir in flour and oregano; remove from heat. Stir in Monterey Jack cheese and pimento. Stir in reserved chopped zucchini; heat mixture through. Preheat broiler. Fill zucchini shells, 1/4 cup for each. Sprinkle with Parmesan cheese. Broil several inches from heat for 3 to 5 minutes, or until hot and bubbly. Serves 6.
Dissolve jello in hot water. Add milk and salad dressing. Pour all together into mold (sets quickly).
Cut bread into 20 slices, cutting to, but not through, bottom crust. In bowl, combine butter, scallions, mustard, bacon and poppy seed. Spread on both sides of bread slices. Cut cheese slices in halves diagonally. Place cheese triangles between bread slices. Wrap bread in foil. Bake at 350° about 20 minutes. Serve hot. Serves 20.
Mix and drain beans and corn. Grease casserole dish and spread beans and corn in dish. Mix soup, sour cream, cheese, onions and salt. Spread over beans and corn. Mix melted oleo, crackers and almonds. Spread on top. Bake 45 minutes at 350° uncovered.
Mix sugar, butter, milk, marshmallows and salt. Stir over medium heat until mixture boils and is bubbly all over the top. Boil and stir over medium heat 5 minutes more. Remove from heat. Stir in vanilla and chocolate pieces until melted. Stir in nuts. Spread in buttered 8 or 9-inch square pan. Cool; cut into 30 pieces.
Blend all ingredients thoroughly, but gently. Keep refrigerated in a tightly covered jar until ready to serve. Makes 1 quart.
In a bowl, mix 1 cup flour, sugar, salt and dry yeast. In a saucepan, mix milk and margarine. Heat milk enough until margarine is slightly melted. Gradually add to dry mix and stir well. Add both eggs and 1/2 cup flour. Add seed and extract. Make thick, smooth batter. Gradually add flour to make a soft dough. Turn onto lightly floured table. Knead well. Place in a greased bowl and let rise in a warm place until size doubles, about 1 hour. Punch down. Divide dough in 2. Shape - e.g. cross. Place a colored egg on top as decoration.
Melt white chocolate and butter and cool. In medium bowl mix brown sugar, eggs and vanilla. Add the chocolate mixture. Add salt and baking powder and mix well. Add apricots, almonds and coconut. Blend in the flour and mix thoroughly. Pour into greased 9-inch pan. Bake at 350° for 25 minutes.
Soak gelatine in 1/2 cup cold water. Melt cranberry sauce in double boiler. Heat pineapple. Add gelatine and lemon juice and add to melted cranberry sauce. Cook until it starts to set, then add nuts and celery. Put in Pyrex cake pan and refrigerate until ready to serve.
Line casserole dish (3-quart size Pyrex) with 1/3 Ritz crackers, crumbled. Add layer of apricot halves (1 can). Sprinkle with half the sugar mixture. Dot with 1 stick of butter. Repeat layer. Bake in 300° oven for about 45 minutes.
Grate Cheddar cheese.	Leave out until all cheese is warm enough to	cream.	Cream all ingredients.	Roll on waxed paper into logs or ball.	Cover with finely chopped pecans.
Combine the first 6 ingredients. Add ground beef and mix thoroughly. Shape into meatballs and brown slowly in Crisco. Dip meatballs into warmed barbecue sauce.
Sift sugar and cocoa together in a large bowl. Melt butter and cheese together in microwave. Slowly blend with cocoa and sugar mixture. Add vanilla and nuts. Press into buttered sheet pans. Chill in refrigerator until set.
Cut peaches in chunks and toss with sugar. Cut margarine into flour and salt. Add remaining ingredients. Mix well. Pour batter into a 9 x 13-inch pan. Pour peaches over top. Do not stir. Bake at 325° for 40 to 50 minutes.
Mix kraut, bell peppers, celery, onion and pimento together. Sprinkle sugar over top. Cover; refrigerate 24 hours. Stir. This stays good in refrigerator for weeks. Good to make ahead.
Saute bacon until crisp, drain grease or sop it up with bread and feed to the dog. Add garlic and beef and brown at high heat (stir a lot). Add onions, stir until transparent. Add bouillon and 1 1/2 cans beer, drink the rest of the beer. Add the spices. Bring to a boil, then simmer until beef is done (1 to 1 1/2 hours). Serve on rice with beans on the side. Yields approximately 4 servings.
Make a well with flour then add rest of ingredients and knead. Put in a large greased bowl and let rise to double in size. Make into buns. Put on greased pan and let rise. Bake at 375° for 15 minutes or until brown.
In a large saucepan, bring soup to a boil, stirring often. Reduce heat and add cream cheese. Stir until smooth. Stir in celery, green onions, water chestnuts, shrimp, mayonnaise and dill. Heat through. Put dip in small slow cooker to keep warm. Serve with crackers.
Boil the sugar, water and vinegar until thick and syrupy. Let cool and pour over kraut mixture. Stir several times. Let set overnight.
Cook sweet potatoes in boiling water until tender. Allow to cool to touch; peel and slice. Arrange slices in a 3-quart baking dish. Combine remaining ingredients in a small saucepan. Cook, stirring constantly, until thickened. Pour glaze over sweet potatoes, let set in glaze for awhile or overnight; the longer it sets the better. Bake uncovered at 350° for 30 minutes. Serves 10 to 12.
Heat oven to 350°. Grease and flour tube pan, 10 x 4-inch. In large mixing bowl, beat eggs until frothy. Blend in oil, sugar and vanilla. Stir in apples and nuts. Sift together dry ingredients and add to mixing bowl. Mix all ingredients. Pour into greased tube pan. Bake 1 1/2 hours at 350°.
Boil tomato paste, salt, ketchup, sugar, vinegar and oil for 10 minutes. Add hot pepper rings. Cook 3 minutes or until peppers are hot. Pack in jars while hot and seal. Do not cold pack.
Mix limeade, milk, lemon juice, Cool Whip and food coloring together. Put into cookie crust. Sprinkle chocolate cookie crumbs on top.
Mix ingredients. Add flour gradually. Roll out cookies and cut with a round cutter. Make crisscross marks with a fork and sprinkle with a little sugar on top after placing them on a greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a bowl, combine egg, milk, onion, Worcestershire sauce, salt and pepper. Mix well. Add meat and cooked rice; mix well. Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water about 3 minutes or until limp; drain. Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf; fold in sides. Starting at unfolded edge, roll up leaf, making sure folded sides are included in roll. Arrange in a 12 x 7 1/2 x 2-inch baking dish. Stir together condensed tomato soup, brown sugar and lemon juice; pour sauce mixture over cabbage rolls. Bake uncovered in a 350° oven for 1 1/4 hours, basting once or twice with sauce. Makes 6 servings.
Just dump all ingredients together in glass bowl. Cook 3 minutes on high. Take out and stir, getting all lumps out. If mixture seems too stiff, add a little more milk.
Bring to a boil the brown sugar and butter. Cut each biscuit in 4 pieces. Combine in a shaker bag the cinnamon and sugar. Shake biscuit pieces in cinnamon and sugar mixture. Put in	greased Bundt	pan. Pour boiled mixture over biscuit pieces in Bundt pan. Bake at 350° for 40 to 45 minutes. Cool 1 minute and then remove from Bundt pan.
Combine 3 cups powdered sugar, butter, shortening, 4 tablespoons milk and vanilla in large bowl. Beat with electric mixer until smooth. Add remaining powdered sugar; beat until light and fluffy, adding more milk, 1 tablespoon at a time, as needed for good spreading consistency. Makes about 3 1/2 cups.
Put salt on sliced tomatoes and let set 1 hour, then drain. Then put other ingredients in and cook 8 or 10 minutes. Put in jars and place in a cold pack cooker and cook to a good boil for 10 minutes.
Make filling by stirring together cheese, chicken and onion. Place spoonful of filling on each tortilla. Add a spoonful of sauce made of soup, sour cream, green chilies and salt. Roll tortillas and place in 9 x 13-inch pan. Pour remaining sauce on top. Bake at 350° for 30 minutes. Serves 8.
Cook rice as directed on package. Heat oven to 350 F.In ungreased 2 qt. casserole dish, combine ALL ingredients and mix well. Sprinkle about 4 oz. sharp cheddar cheese on top. Bake for 35-40 minutes or until it bubbles in the center.
Boil spaghetti; drain well. Mix with eggs and Parmesan cheese. Form into two 9-inch round pans of a 9 x 13-inch pan. Brown sausage; drain. Add spaghetti sauce, onion and garlic; simmer until tender. Pour into spaghetti shell. Garnish with Mozzarella cheese and ripe olives. Bake at 300° to 350° while cheese melts. Better the next day.
Drain pineapple; reserve juice. Mix one package of jello with 2 cups of hot water until completely dissolved. Add 2 cups cold liquids (juice from pineapple and cold water to make 2 cups liquid); stir. Chill jello until slightly jelled. Add other ingredients; mix well. Refrigerate until firm.
Mix all dry ingredients into a plastic bag. Dip chicken into water or egg; place in plastic bag and shake on batter. Place in baking dish. Note: 1/4 cup butter melted in pan. Bake at 350° for 1 hour or until done.
Combine ingredients. Mix. Place in baking dish and bake at 350° for 50 minutes.
Beat the eggs; then beat in sugar until thick. Melt butter or margarine and cocoa together. Add this mixture to vanilla, flour and nuts that have been put aside.
Mix the pancake mix, flour, beer, eggs, 7-Up or Sprite and seasonings together thoroughly. Let stand for 20 minutes.
Cook squash until tender, drain and mash. Add other ingredients. Pour into casserole dish. Sprinkle top with Pepperidge Farm.
Mix all ingredients together except 1/2 cup bread crumbs. Roll mixture into 1-inch balls. Roll each ball in the reserved 1/2 cup bread crumbs. Deep fry in 350° deep fryer, just until lightly browned.
Prepare pudding and pie filling, using the juice and condensed milk instead of regular milk. After pudding comes to a boil, add pineapple chunks as desired and pour pudding into pie shell. Top with meringue topping. Bake until brown. Let cool until pudding sets.
Mix thoroughly the butter, shortening, powdered sugar, eggs and flavorings. Blend in flour and salt. Divide dough into half. Blend food color into one-half. Shape one teaspoon dough from each half into 4-inch rope for smooth even ropes. Roll them back and forth on lightly floured board. Place ropes side by side. Press together lightly and twist. Complete cookies, one at a time.
Rinse berries. Dry completely on paper towels. Melt almond bark in microwave for 2 minutes on High. Stir. Heat 2 more minutes, stir. Repeat if necessary.
Soak peas overnight. Drain and cover with 2 quarts cold water. Add rest of ingredients and simmer for 1 to 1 1/2 hours, until everything is tender. Serve hot with oyster crackers.
Wash spinach under cold, running water. Break off and discard coarse stems. Drain and pat dry with paper towels. Chop coarsely. Wash broccoli under cold, running water. Trim off and discard small green leaves on stalk. Coarsely chop top and tender stem. Wash, dry and chop parsley and celery. Set aside the 4 green preceeding vegetables.
Fry meat and bacon; add onions and green pepper. Fry until brown (lightly). Add celery, tomatoes, salt to taste and enough water to cover. Let simmer until meat is almost done. Add suey vegetables, molasses, Worcestershire sauce and mushrooms, cut fine. Cook 1 hour; thicken slightly (cornstarch and water).
Combine potatoes, butter, sugar, vanilla and salt. Beat until smooth. Spoon into lightly greased 2-quart casserole dish. Sprinkle with chopped pecans and bake at 350° for 30 minutes.
Spray a 9 x 13-inch cake pan with nonstick cooking spray. Layer coconut and chopped pecans in prepared pan. Prepare cake mix using package directions. Pour over layers. Combine margarine, cream cheese and vanilla in mixer bowl; beat well. Add confectioners sugar; beat well. Spread over batter. Bake at 300° for 1 hour, or until cake tests done. Yields 15 servings.
Cut bacon in small pieces. Put in covered dish with chopped onion. Microwave 7 minutes. Remove from microwave. Add beans and brown sugar. Bake at 300° for 3 hours or cook in crock-pot all day long.
Beat the egg and add the mustard, dash of salt, vinegar and Eagle Brand milk. Pour the mixed dressing over the broccoli, onion, raisins and bacon (broken).
Fry bacon that has been cut in small pieces. Drain off grease. Add margarine and melt. Add onion and stir-fry until onion is half done. Add zucchini and tomatoes. Add salt and pepper and stir-fry rapidly, about 5 minutes. Cook until done, but not mushy.
Melt candy with 1/2 cup butter. Cream remaining butter with sugar. Add eggs, one at a time, and mix well. Alternately add flour, baking soda mixture and buttermilk. Add vanilla and candy. Bake 1 hour and 20 minutes at 350° in greased and floured tube pan.
Wash shrimp; drain. Mix in all other ingredients, except nuts. Make ball and roll in nuts.
Mix measured cornmeal, flour and soda together. Add buttermilk and mix; blend in beaten egg, drop by spoonfuls into skillet or pan in which fish is being fried. Fry until well browned. Drain on paper and serve with fish.
Sift corn meal and flour with baking powder, sugar and salt. Combine egg, milk and shortening. Pour milk mixture into dry ingredients all at once and stir quickly until mixture is smooth. Put into a greased 9-inch square pan. Bake at 425° for 12 to 15 minutes.
Preheat oven to 400°. Sift flour and soda and mix in sugar. Add shortening, buttermilk and yeast and mix as you do any other biscuits. Dip out a heaping tablespoonful. Flour hands well before rolling each biscuit. Lay on biscuit pan and pat lightly. Don't mash. After you have biscuits on pan, set on top of stove for 10 minutes to let rise. Cook in 400° oven until golden brown.
In a 2-quart microwave-safe casserole, place potatoes. In a small microwave-safe bowl, combine picante sauce, lime juice, oil, salt and pepper. Cook, uncovered, on High for 45 to 60 seconds or until heated through. Add sauce to potatoes. Stir in tomatoes, olives, onion and parsley. Warm all when ready to serve.
Brown ground beef; drain. Mix ground beef with cream of mushroom soup. Peel potatoes. Put 1/2 of ground beef mixture in bottom of small casserole dish. Layer potatoes next. Cover potatoes with rest of ground beef mix. Sprinkle 1/2 package of Lipton onion soup mix over top. Dot with butter. Cook in a 400° oven for 1 1/2 hours or until potatoes are tender.
In bowl, put 1 1/2 cups applesauce. Add dry green jello. In another bowl, put remaining 1 1/2 cups applesauce and red jello. On a platter, place two double graham crackers, side by side and another across the end. Sprinkle with one color of jello mix. The next layer, reverse and put the single one across the other end. Spread with the other flavor of jello mix. This stabilizes it so it doesn't fall apart. Continue until all is used up, ending with graham crackers on top. Ice with whipped cream. Best to let stand in refrigerator overnight.
Melt drippings or butter in large frying pan; stir in potatoes, onion, salt and pepper. Cover; cook over low heat 10 minutes. Uncover; stir from bottom of pan, then saute over low heat, turning often for 15 minutes. Pour evaporated milk over heat, stirring gently 1 to 2 minutes longer. Serves 6.
Line bottom of baking dish with dried beef. Roll breasts up and lay 1/2 strip bacon around it. Place on beef; mix cream of mushroom soup and sour cream together. Pour over top. Bake 2 hours, covered and last 1/2 hour, uncovered at 350°. Make a day ahead and refrigerate.