HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the pudding mix with the 2 cups milk. Cook in a double boiler until thick. Pour this over the cake mix and cream together. Pour into a 9 x 13-inch pan; sprinkle butterscotch morsels on top and bake at 350° for 35 minutes or until edges are brown. Remove and let cool.
Beat eggs well. Combine brown sugar and spices and add to eggs gradually, beating well to blend. Add vanilla. Fold in nuts and coconut. Spread over first mixture.
Place cut up rhubarb in greased 9 inch pan. Sprinkle sugar and strawberry jello over the rhubarb. Sprinkle the dry cake mix over the the jello and sugar. Pour the water over all and dot with butter. Bake at 350° for 30 minutes. Serve topped with Kool Whip.
In a bowl, mix cream cheese, sugar, peach juice and vanilla. Spread over peaches and batter in pan. Take a mixture of sugar and cinnamon and sprinkle over top of cake. Bake at 325° for 60 minutes.
Mix together and spread over top of the cake batter. Bake at 350° for 40 minutes. Serve with Cool Whip dollop on top. Yes, you bake the cake with the frosting on it!
Mix potatoes, carrots, onion, parsley flakes and bouillon cube in about 2 cups of water. Cover and simmer until soft. Mix flour and milk until combined. Add to potatoes and carrots. Lower heat and heat until it thickens a little. Stir in ham and cheese until these melt.
Season roast with salt, pepper and sage. Place roast, fat side up, on rack in roasting pan. Bake at 325° for 1 1/2 to 2 hours or until meat thermometer registers 160°.
Cut onions into chunks and boil to tender. Then melt butter and saute onions for 5 minutes. Set aside. Beat milk and eggs together and pour over onions, 1 1/2 cups cheese and crumble 25 Ritz crackers to mixture and salt and pepper to taste and mix well. Sprinkle remaining cheese and remaining crackers on top. Dot with butter. Bake at 325° for 35 minutes.
Prepare Jell-O according to package directions; chill until partially set. Add fruits; fold in whipped cream. Sprinkle nuts on top and chill until firm. Yields 4 to 6 servings.
Mix Jell-O with water; let set in refrigerator until 1/2 jelled. Then add Cool Whip and mix well. Add strawberries. Then cut angel food cake into small pieces. Put cake pieces into Jell-O mixture or add whole angel food ring and push into mixture.
Mix sweet potatoes, sugar, margarine, vanilla and salt into a dough. Add a little extra sugar to stiffen, if needed. Roll out the dough to 1/4-inch thickness onto a floured surface. Spread peanut butter evenly over rolled out dough. Start at one end and roll like a jelly roll. Slice into 1/2-inch pieces. Let set until firm. Great for parties and receptions.
Blend strawberries and butter in blender. Then add powdered sugar. Blend on high speed until smooth. Serve on hot biscuits or rolls.
Mix ingredients and pour into uncooked pie shells. Bake at 350° for 30 minutes. Serve with whipped cream.
Combine carrots, onions and green peppers. Stir the remaining ingredients together and pour over the vegetables. Place in tightly covered container and store in the refrigerator. Will keep for several weeks. Drained, canned carrots may be used instead of fresh carrots.
Pour into greased loaf pan. Bake at 325° for 60 to 70 minutes.
Place 1/2 of the cubed bread on bottom of 9 x 13-inch pan. Arrange ham and cheeses over bread. Beat eggs, milk and mustard together and pour over ham and cheese. Add the remaining cubed bread and drizzle butter over top. Serves 12 to 15.
Mix the first 6 ingredients in crock-pot. Cook 5 to 8 hours on slow. About 1/2 hour before serving, add sour cream. Serve over noodles or rice.
Slice pork across grain into 1/8-inch strips. Marinate pork strips in garlic, oregano, cumin, salt, orange juice, vinegar and hot pepper sauce for 10 minutes or overnight.
Brown meat with onions; mix with other ingredients. Mix cornbread mix and spread over top. Bake at 350° for 1 hour.
Combine all ingredients except half of coconut. Mix thoroughly. Shape into balls and roll into remaining coconut. Makes 96 confections.
Combine first 3 ingredients. Cut in margarine until crumbly. Stir in cheese. Add milk until moist. Shape in a ball. Roll out on a floured surface, then cut with a round cutter.
Heat sugar, vinegar, salt and celery seed until sugar is melted. Completely cool before pouring over other ingredients in a large bowl. Cover for 24 hours. Put in jars. Ready to eat. May be kept up to a year in the refrigerator.
Mix first 5 ingredients and add water and vanilla. Add oil and peanut butter. Bake at 350° for 35 to 45 minutes in a greased loaf pan or 9 x 13-inch pan.
Combine rice, soups, water and onions. Place in bottom of long Pyrex dish. Melt butter. Thoroughly spread over chicken. Add salt and pepper to chicken. Lay on top of rice. Bake, covered, for 30 to 50 minutes. Uncover and bake about 30 minutes at 350° or until chicken is brown and tender to taste.
In a large bowl, combine cereals, peanuts and M&M's; set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15 x 10 x 1 baking pan. Cool and cut into 3 x 3 inch bars.
Mix ravioli and sour cream. Place broccoli in lightly oiled 13 x 8 x 2-inch pan. Pour ravioli mixture over broccoli. Garnish with a bit of broccoli. Sprinkle cheese over all. Bake at 375° for 20 minutes.
Preheat oven to 350°. Brown ground beef, remove water and grease. Add taco seasoning, diced onion and diced pepper. Add refried beans and salsa. Allow to simmer 20 minutes.
Let carrots cool completely; drain well. Mix all ingredients together. Let stand for 24 hours before serving.
Dissolve red hots in boiling water. Add gelatin and stir; then add applesauce. Pour in any mold and chill.
Wash thawed fish; drain. Cut into 2-inch pieces; set aside. In 2 tablespoons butter, saute onion until limp. Add carrots, celery, potatoes, salt, parsley, bay leaf, thyme, pepper and 2 cups water. Bring to a boil; reduce heat and simmer for 15 minutes. Add fish and wine. Continue cooking, covered, about 10 minutes, or just until fish flakes easily with fork and vegetables are tender. Add tomato and cook for about 3 minutes longer. Remove fish and vegetables to heated serving bowl. Save broth.
Layer ingredients as listed. Seal salad with mayonnaise. Sprinkle sugar over mayonnaise, then cheese. Top with bacon and chill for at least 12 hours.
Cook and drain squash (until tender). Add remaining ingredients using only half the cheese. Pour into 1 1/2-quart buttered casserole dish. Bake at 350° for 20 to 25 minutes. Top with remaining cheese and bake 20 minutes longer.
Beat well the eggs, sugar and oil. Sift flour, baking soda, salt, cinnamon and baking powder. Add flour mixture alternately with pumpkin to egg and sugar mixture. Bake at 350° in 2 loaf pans 35 to 45 minutes or 2 hours in tube pan.
Mix all together and press into a lightly oiled 9 x 13-inch cake pan. Set aside without baking.
Combine chicken, celery, salt, eggs and pickles. Moisten with mayonnaise/salad dressing. Serve on lettuce and garnish with additional egg slices and olives.
Combine first 8 ingredients. Shape into small balls. Place in 9 x 13-inch pan. Bake at 375° for 15 minutes. Add sweet and sour sauce; bake until sauce is bubbly hot, about 15 minutes. Makes 5 dozen.
Preheat oven to 350°. Use a 9-inch pie pan. In a saucepan, mix together the apple juice, tapioca and cinnamon. Bring to a boil and set aside.
In a small saucepan, brown butter over medium heat. Add carrots and garlic and cook, stirring, for 1 minute. Add the water and cover. Cook until carrots are crisp-tender, about 6 minutes. Add the green pepper and cook 2 minutes more. Remove from the heat and stir in the ketchup and chili powder. Serves 2.
Boil chicken and cut into small pieces or cook beef and drain. Boil together with remaining ingredients. Pour soup into bowls and top with toppings.
Mix all ingredients and bake in a 350° oven for 25 or 30 minutes. Can cover with slivered almonds, if you like.
Boil chicken with a little salt for 10 minutes. Debone and set aside. In a saucepan make a white sauce as follows: Combine butter or margarine, flour, milk, salt and pepper; cook, stirring to medium thickness. Cook 1/2 pound pasta and drain. Mix all ingredients with mushrooms, 1/2 pound cheese and 1/4 cup Parmesan cheese. Spread in pan. Dot with butter and bread crumbs. Bake at 350° for 30 minutes.
Combine ingredients and blend well. Sprinkle over baked pie. Return to oven and bake at 325° for 20 minutes or until topping is brown. YUM!
Mix yogurt, Cool Whip, jello and vanilla. Add pineapple, oranges and marshmallows. Sprinkle coconut on top, if desired. Cover and refrigerate.
Boil potato in jacket until tender. Peel potato and mash in large bowl. Add powdered sugar 1 cup at a time until a firm dough is made. Roll between waxed paper to 1/4-inch thickness. Remove top layer of paper. Put peanut butter on potato dough. Roll jelly roll style. Chill well. Slice into pinwheel candies.
Boil water; add salt and slowly add grits (while stirring). Keep stirring until thick. Turn fire down and add stick of butter. Melt. Add cheese in cubes and garlic salt. Let melt; stir and then cool. Set in refrigerator several hours or overnight.
Rub roast with garlic, pepper and vinegar. Pierce meat all over with a fork. Place in roasting pan and arrange bacon slices across the meat. Bake, uncovered, at 350° for 1/2 hour. Add water as needed 1/4 cup at a time. Baste occasionally. At end of cooking time, place veggies around roast. Bake 1 hour or until veggies are tender. Baste meat with currant wine sauce and bake an additional 10 minutes.
Drain juice from oranges and pineapple. Mix all other ingredients together and refrigerate until ready to use.
Preheat oven to 400°. Grease an 8-inch square pan (you may use Pam). Combine flour, corn meal, sugar, baking powder and salt. Set aside. Combine milk, oil and egg in small bowl until blended. Stir milk mixture into flour mixture just until moistened. Spreading evenly, spoon batter quickly into prepared pan. Bake 20 to 25 minutes or until golden brown. Cut into squares.
Cook lasagna noodles according to package directions, but do not add salt. Preheat oven to 350°. Spray a 13 x 9-inch baking dish with vegetable spray; set aside.
In saucepan, melt margarine; blend in flour and salt. Add chicken broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion, paprika, nutmeg, pepper and green chiles. Stir in chicken.
Melt 2 tablespoons butter over low heat (or in top of a double boiler over hot water); stir in flour until smooth. Add evaporated milk slowly, stirring constantly. Cook until smooth. Add egg yolks, one at a time and stir well. Add remaining butter, then lemon juice. Stir until smooth and creamy. Makes 1 1/2 cups. May be reheated. If too thick, add a tablespoon water or lemon juice.
Crush cookies and put half of crumbs in 9 x 13-inch pan. Mix cream cheese and butter until smooth with electric mixer. Mix in powdered sugar. Fold in whipped topping.
Spread pecans and coconut in a greased 9 x 13-inch pan. Mix 1 German chocolate cake mix as package directs. Pour over pecans and coconut.
Cut steak diagonally in thin strips. Dredge in flour. In large saute pan, add oil. Heat to frying temperature. Add steak strips. Stir-fry to desired doneness. Add minced onion and cut celery. Add ginger, garlic powder and soy sauce to taste. Dissolve cornstarch in water. Gradually stir into meat mixture. Cook until thickened. Serve over rice.
Mix ingredients; put into ice cream freezer container. Put container in freezer; finish as usual according to freezer directions.
Cook the macaroni as the directions are on the box. Add the tuna and peas and stir well. Makes about 4 servings.
Cook broccoli until just tender. Meanwhile, combine remaining ingredients and mix well. Pour dressing over hot broccoli and serve immediately. Makes 4 to 6 servings.
Mix all ingredients. Put in a greased casserole. Save out enough crumbs and add to 1/2 cup melted butter for topping. Bake at 350° for 30 minutes.
Drain each can of vegetables. Mix together. Heat sugar, vinegar, oil, onion and sweet pepper. Pour over vegetables and mix well. Let stand 6 hours or overnight in refrigerator. Drain before serving.
Spray baking dish, larger than 9 x 13-inch. Lay chicken breasts in pan. Cover with Swiss cheese. Spread just dry bread from stuffing on cheese. Sprinkle stuffing seasoning on bread cubes. Melt oleo and mix with chicken broth. Pour slowly all over bread stuffing, try to wet all the bread. Bake 1/2 hour, covered, and 1/2 hour, uncovered.
Mix margarine and cookie crumbs. Press cookies on bottom and sides of 8 x 8-inch or 9 x 9-inch pan or glass dish. Save some cookie mixture to sprinkle on top. Spoon softened ice cream onto cookie crust. Sprinkle remainder cookie crumbs on top. Put "cake" into freezer to firm up. Makes 12 servings.
Melt Old English cheese and cream cheese in a double boiler. Add onion, garlic salt, lots of pepper, crab and clams. If needed, add clam juice to thin. Keep in a fondue pot to keep warm. Excellent with English muffins, crackers and when using pieces of bread for dipping.
Combine corn flakes, milk, onion, salt and ground beef in a large bowl, mixing well. Press over bottom and side of a 9-inch pie plate. Combine tomato sauce, rice, green pepper and chili powder, mixing well. Spoon over ground beef. Bake at 350° for 30 minutes. Sprinkle with cheese and bake for 3 minutes longer or until cheese melts. Serves 6.
Sift flour, sugar and baking powder together. Put in butter. Add eggs, cream and vanilla. Chill dough. Preheat oven to 400°. On a well floured surface, roll dough, one part at a time, 1/4-inch thick. With floured cookie cutter, cut out cookies. Place 2 inches apart on lightly greased cookie sheets. Preheat oven to 350°. Bake for 8 to 10 minutes. Remove to wire rack. Makes 12 dozen.
Heat the following ingredients in saucepan to boiling point and pour over cabbage and onion. Refrigerate 24 hours.
Add sugar to cider or apple juice. Add cinnamon and cloves which have been tied in a cheesecloth bag. Simmer 15 minutes. Remove spices and serve hot.
Cook noodles, drain and rinse. Brown hamburg and onions. Mix remaining ingredients together. Cook at 350° for 1 hour. May be made up and refrigerated. Add milk, if necessary.
Cook meat and drain. Add pepper, garlic, sugar and tomato sauce; cook slowly for 20 minutes. Cook noodles. Mix cream cheese, onion and sour cream.
Mix all ingredients together. Roll and flatten into balls of dough. Put on ungreased cookie sheet. Bake at 350° for 8 minutes, until brown. Do not add flour or grease cookie sheet.
Cut cooked ham in bite-sized pieces. Chop onion; dice celery. In a large pot cook onion in olive oil until tender. Add ham, corn, kidney and shell beans, celery, Worcestershire sauce and pepper. Simmer for about 1/2 hour.
Mix all ingredients together and put in crock-pot, which has been lightly greased. Top with some cheese and cook on low heat for 3 to 4 hours.
Mix all ingredients and pour in a greased 9 x 13-inch dish. Set in refrigerator overnight. Bake 35 to 45 minutes at 350°.
Saute onions, garlic, pepper and ground beef. Cook and stir often, mashing meat until it crumbles and browns. Add tomatoes, ketchup, tomato sauce and all spices and seasonings. Cook on medium slow in deep saucepan. Add mushrooms when three-fourths done. Add cheeses when done. Simmer for about 10 minutes, stirring often. (Total cooking time: 1 1/4 hours, uncovered.)
Brown meat. Add remaining ingredients, except cornbread mix and cheese. Bring to a boil, stirring frequently; keep mixture hot. Prepare cornbread mix. Pour meat mixture into a shallow 2-quart casserole. Spoon cornbread on top. Bake at 400° for 15 to 20 minutes or until cornbread is golden brown. Top each serving with grated cheese, if desired.
Place chicken in a shallow dish. Combine the lemon and pepper in a separate small bowl and pour it over the chicken. Cover and chill for 30 minutes. Wrap the tortillas in aluminum foil and bake at 325° until thoroughly heated (10 to 15 minutes).
Combine all ingredients but chicken in a bag. Shake wings until coated. Place on greased pan in a single layer. Bake at 350° for 25 minutes. Turn over and bake 10 minutes more or until tender.
Crush the cookies in a blender or food processor. Beat the cream cheese, butter and confectioners sugar. Beat instant pudding and milk together. Fold the topping with the pudding. Fold the cream cheese mixture with the pudding. Layer the cookies, cream cheese mixture, cookies, etc. and finish with the cookies. Put in freezer a day before.
Melt margarine in large bowl. Mix together flour and sugar; add to margarine. Add eggs one at a time, beating well. Add vanilla, buttermilk and coconut. Pour into 9-inch unbaked pie shell. Bake at 350° for 35 minutes or until filling is set and golden brown.
Marinate roast overnight in Italian dressing. Combine all ingredients and cook in a slow-type cooker until done. Use gravy for rice or potatoes. Put in a little cornstarch if you want thicker gravy. Let the roast soak in Italian salad dressing overnight. You can also put carrots and potatoes in with roast.
To one can Ro-Tel tomatoes and green chilies, add 1 pound of cheese which has been melted in a double boiler. Mix together.
Mix all and chill. Garnish with fresh strawberries. Makes 6 to 8 servings.
In a 9	x 13-inch pan, stir in melted butter and brown sugar. Add flour and nuts. Pack evenly over bottom and bake at 400° for 15 to 20 minutes until brown. In large bowl, beat egg whites to	a soft peak.	Gradually add sugar, berries, lemon juice and vanilla. Beat at high speed until triple in volume and stiff peaks form. Fold in cream. Spread over cooled crust. Freeze.
Rinse fillet or steak in water and drain. Coat fillet or steak with a mixture of olive oil and garlic. Broil; cook 10 minutes per 1 inch thickness until flesh flakes easily with fork.
Unwrap candy. Melt caramels in water in the microwave; cool. Add sour cream and Cool Whip. Beat until creamy. Pour into crust; chill.
Mix 3/4 sugar and 1/2 teaspoon cinnamon together and put into a plastic bag or bowl. Cut each biscuit into quarters. Put biscuit pieces into bag or bowl with the sugar mixture and shake or stir well. Grease large Bundt pan well. Drop in biscuit quarters. If desired, sprinkle nuts in bottom of pan then place some biscuits, then nuts and continue until all biscuits have been used.
In small bowl, pour water. Add yeast; sprinkle about 1 teaspoon sugar over all. Let set until bubbles good and all yeast is dissolved. In meantime, mix dry ingredients in large bowl. Cut in Crisco. Add small amount of buttermilk, then yeast mixture. Stir. Add remainder of buttermilk, little at a time, until batter "feels" right. May need to add little wheat flour also. Let batter set a few minutes, then roll out. Cut with biscuit cutter or glass (depends on what size you want biscuits to be). Place on cookie sheet a little apart if you want crusty biscuits. Place in Pam sprayed cake pan, letting biscuits touch, if you want puffy, high biscuits. Bake at 425° for about 12 to 15 minutes or until brown. May have to turn oven a little higher to brown to your liking. Butter and enjoy!
Stir with fork, will look lumpy and be pasty, not dry. Drop by teaspoons full into boiling broth. Cook till they all float for 5 minutes. Take bones and skin off chicken, cut up and put back in soup. Heat through.
Cream sugar and butter together slowly, adding sugar gradually. Cream until very light. Add eggs, one at a time, beating well. Add vanilla. Stir in sifted cake flour, baking powder and salt.
Grease 9 x 13-inch cake pan and line with wax paper. Mix first 7 ingredients and pour over wax paper. Spread dry cake mix over mixture. Sprinkle with nuts; pour melted margarine over top. Bake at 350° for 1 hour. When completely cold, turn out and add topping.
Mix together thoroughly. On round stone, place 1 package crescent rolls and spread around like a crust. Put mixture on rolled out crust and spread around. Bake at 350° for 20 minutes.
Beat until well blended. Pour into pie crust and bake at 225° for 35 to 40 minutes.
Place oil, sugar, eggs and vanilla in large mixer bowl; beat until combined. Sift together flour, cinnamon, baking soda and salt; add to oil mixture. Stir in apples, nuts and coconut or raisins. Spread batter in lightly greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 30 to 45 minutes until top springs back when touched lightly.
In a medium saucepan, melt chopped chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and corn syrup until combined. Gradually stir in the 1/2 cup milk until combined. Stir in vanilla and cinnamon. Serve warm, stirring in additional milk as necessary, until of dipping consistency. Serve with cookies. Makes 2 cups.
Put some apple in each biscuit. Pinch together and put in greased baking dish. Next, pour sauce over the dumplings.
Combine cheese and lunch meat; add remaining ingredients. Stuff finger rolls, putting cut side up in pan. Cover with foil; bake at 300° for 35 minutes. Makes 48 small rolls.
Combine 7-Up, catsup, soup mix and wine in a large, heavy Dutch oven. Add brisket; turn several times to coat well. Bring to a boil over medium heat. Reduce heat, cover and simmer about 2 hours. Baste frequently with 7-Up mixture. Remove brisket from pan. Slice across the grain into very thin slices. Return meat to pan and reheat over low heat. Transfer brisket to serving platter; serve with sauce. Yields 8 to 10 servings.
To ground peaches, add pineapple, pectin and sugar. Boil for 10 minutes. Remove from heat and stir in jello. Stir until completely dissolved. Pour into jars and seal. Makes 3 1/2 pints.
Mix all spices with flour and roll potatoes in mixture. Melt margarine in 13 x 9-inch baking dish; place potatoes in margarine. Bake at 400 ° until browned and done. Turn over once during baking.
Mix salad dressing and mustard. Saute chicken in butter until browned. Remove chicken; keep warm. Pour wine into skillet. Cook over medium heat about 5 minutes. Whisk in salad dressing. Blend well. Serve chicken with sauce over pasta. Sprinkle with parsley.
Cream together butter and sugar. Add egg; beat well. Add dry and wet ingredients alternately. Bake at 350° for 30 minutes in a greased pan (8 x 8-inch or 9 x 12-inch).
Preheat oven to 400°. Put a well-greased 2-quart baking dish in the oven to heat. In a medium saucepan, boil the milk. Gradually stir in the corn meal; the mixture should be stiff. Add the salt and butter. Turn off the heat and add the baking powder. Beat the egg yolks and add them to the batter. Beat the egg whites until stiff; fold into batter. Pour the batter into the hot, greased baking dish. Bake for 35 to 40 minutes, until spoon bread is firm in the middle and brown on top.
Saute onion in butter until tender. Stir in rice and coat with butter. Add stock, wine and chile peppers. Bring to a boil and transfer to ovenproof casserole. Cover and bake at 350° for 15 minutes or until liquid is absorbed. Remove from oven. Turn oven up to 400°. Transfer rice to bowl and add other ingredients. Spoon into liberally buttered baking dish. Bake uncovered for 20 minutes.
Add vegetables, cheese and pickles to macaroni. Combine mayonnaise, sour cream and salt and mix thoroughly with macaroni mix and chill.
Combine first 6 ingredients in casserole (3-quart) dish. Melt margarine. Add crushed crackers; coat well. Sprinkle crackers over vegetables. Bake 20 minutes at 350°.
Combine all ingredients in blender or food processor and process until smooth. Salt to taste. Cool cooked pasta under cold running water and toss with sauce.
Beat cream cheese and margarine. Add sugar and mix well. Sprinkle with nuts and coconut, if desired.
Combine all ingredients except bacon in 1 1/2 quart casserole.	Place bacon over beans. Bake at 350° for 30 to 40 minutes or until bubbly and brown.	Yield:	6 servings.
In large kettle, add all ingredients, except rice. Bring to a boil and cook 5 minutes. Cool 5 minutes. Add rice. Serve with tossed salad, rolls, crackers and butter. Keeps for several days in refrigerator.