HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 9-inch square pan with whole graham crackers, breaking where needed. Prepare pudding as directed on package; let stand 5 minutes, then blend in whipped topping. Spread half the pudding mixture over the crackers. Add another layer of crackers. Top with remaining pudding mixture and then remaining crackers. Spread pie filling over top of crackers. Chill 3 hours. Makes 9 servings.
Pack cucumbers in large Mason jar or bowl. Mix remaining ingredients. Pour over cucumbers. Refrigerate.
Thaw bread dough for 4 hours (don't thaw overnight, it will rise). Flour surface. Roll out thawed dough into a rectangle. Spread sauce over dough, overlap pepperoni on top of sauce. Put cheese on top of pepperoni. Roll up filled dough into a tube shape. Fold under ends. Pinch seams together. Place on cookie sheet. Bake according to bread dough directions. Periodically, brush dough with milk to aid in browning. Cool.
Place cream cheese and concentrate in blender or food processor; cover. Blend until smooth. Refrigerate and then serve with assorted fruit dippers.
Blend ingredients in a food processor or blender, adding more ketchup if needed for desired consistency. Makes about 1 1/2 cups.
Mix all ingredients well. Roll out into small balls; drop on cookie sheet. Flatten with fork. Bake at 350° until light brown.
Mix all ingredients together and pour into greased 9 x 13-inch pan. Refrigerate mix for 12 hours before baking. Bake at 350° for 35 minutes.
Spread ham thick on bread. Layer Swiss cheese and sauerkraut. Top with Thousand Island dressing. Spread outside of bread with butter and grill as you would grilled cheese.
In frypan, put oil; add meat and the spices. Add water and cook slow about 1 hour. Add more water if it becomes dry.
Cream the butter, sugar, egg and almond flavoring, then add flour. Make round balls with teaspoonful of dough. Beat another egg. Take a glass and dip in raw egg and flatten balls of dough. Top with sliced almonds. Bake at 350° for 10 minutes.
Place cornflakes in a large mixing bowl and set aside. In a large saucepan combine corn syrup, brown sugar and sugar. Bring to a boil, stirring often. Remove from heat and stir in peanut butter and peanuts; mix well. Pour over cornflakes. Blend. Spread evenly in a well oiled 9 x 13-inch pan. Sprinkle chocolate chips evenly over surface. Bake 10 minutes at 250°. Remove and smooth over top. Cool and cut in 1-inch squares.
Brown the ground beef in a large pan. While the ground beef is cooking, cut the Velveeta cheese into cubes. After the ground beef is cooked, drain. Put ground beef back into pan and put Velveeta cheese in with the ground beef on medium heat. add the enchilada sauce and chili. Stir occasionally until cheese is melted. Serve with nacho chips.
Mix the first 7 ingredients together; boil for 5 minutes and cool. Add rest of ingredients; blend well. Bake at 325° for 1 hour.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Sift together flour, cinnamon, baking powder, soda and salt. Beat eggs in a large bowl. Gradually add Sugar Twin, beating until thick. Add flour mixture to liquid ingredients, all at once, and stir just until combined. Stir in carrots and zucchini. Pour batter into pan. Bake for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool completely. Cut into 16 slices. Yield: 16 servings.
Melt Cheez Whiz along with soup in a pan. Cook vegetables until almost tender. Combine ingredients. Bake at 350° for 30 minutes. Put onion rings on the last 10 minutes.
Combine the cake mix, flour and pudding. Add the oil, eggs and milk. Beat on medium speed about 2 minutes or until well mixed. Pour into 4 greased cake pans. Bake at 350° for about 20 minutes or tested done. Cool.
Separate eggs, reserving egg whites for meringue. Beat egg yolks. Combine powdered sugar with peanut butter. Blend until crumbly. Spread 3/4 mixture into pie shell. Combine sugar, salt and scalded milk together and mix well. Pour small amount over egg yolks and mix well. Return to mixture. Cook in double boiler until mixture thickens. It should look like pudding. Add butter and vanilla. Remove from heat and pour into pie shell. Top with meringue and sprinkle top with balance of peanut butter crumbs. Add shaved chocolate for decoration and taste. Bake at 350° until meringue is brown.
In a double boiler, melt morsels. Remove from heat, add noodles and nuts. Stir until well mixed. Spoon on waxed paper and cool. Can be frozen or sealed in airtight container.
Cream Crisco and sugar; add egg. Sift dry ingredients together and add to mixture. Add vanilla and then nuts. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 5 to 7 minutes.
Sift together flour, baking powder and salt. Cream brown sugar and butter; add eggs and vanilla. Stir in flour mixture a little at a time. Mix well. Add the rest of the ingredients. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour. When cooled, cut into 2 x 2-inch squares.
Combine first 8 ingredients with 1/4 cup tomato sauce and form into loaf. Bake in shallow baking dish at 350° for 45 minutes. Spoon remaining tomato sauce over top, cover with cheese slices and garnish with parsley, continue baking 15 minutes.
In a large skillet, brown ground beef with onion. Stir in tomatoes, reserved liquid, water, loose tea, salt and pepper. Bring to a boil; stir in uncooked macaroni. Simmer, covered, stirring occasionally, 20 minutes or until macaroni is tender. Top with cheese. Makes about 6 servings.
Marinate chicken pieces with garlic powder, lemon pepper and salt. Season the flour with paprika and dip chicken into this mixture. Fry in deep, hot fat until golden brown and crispy.
Beat eggs with fork.	Add sugar, vanilla, milk, bread and margarine.	Pour into greased pan. Bake at 400° until thick and brown, about 25 minutes.
Mix Treet, cheese, onion and hot sauce. Cut crust from slices of bread. Roll bread with rolling pin and spread with meat mixture. Roll up jelly roll fashion and cut in halves or thirds. Place seam side down on a baking sheet. Brush with melted butter and garnish with paprika. Broil about 8 inches from heat until golden brown and cheese melts. Serve hot. Makes 12 to 16.
Cook vegetables in broth. Brown flour. Add 1 cup of hot liquid from vegetables. Cook until thickened and combine with rest of vegetable mixture. Add lentils, sage, parsley and salt. Cover with pie crust. Bake at 350° until brown. Serves 8 to 10.
In a frying pan or electric frying pan, add one teaspoon of olive oil. Cover one side of the pork with paprika and brown (takes about 3 to 5 minutes). While browning, put paprika on the other side and brown that also. After both sides are brown, reduce heat to a very slow simmer and add the contents of one small can of the soup. Do not add additional water (makes it far too dilute). Cover chops and simmer for about 30 minutes, depending on the thickness of the chops. In a separate pot, cook the rice or noodles until they are done. Drain and add to the pork chops about ten minutes before they are done. This will make a rich gravy, the rice or noodles will be coated with the gravy and hopefully if you have done it right, the chops will be moist and tender. I serve this with a green vegetable and applesauce. Do not overcook.
Mix onion and hamburger. Brown. Add cheese. Melt into mixture. Add oregano, spaghetti sauce and tomato paste. Stir. Put mixture on buns or English muffins. Top with shredded Mozzarella cheese. Place under broiler for 8 to 10 minutes.
Mix all ingredients together. Let stay in refrigerator overnight. Will keep for 2 or 3 weeks in refrigerator.
Cook mushrooms and onion in butter for 3 minutes. Remove and put in saucepan with beef stock (or bouillon cubes with water). Add floured 1-inch cubes of round steak or beef cubes. Add more butter if needed. Brown quickly, then put in saucepan of beef stock. Season to taste with salt and black pepper. Cover tightly and cook 1 hour or until meat is tender. Add 1 package of gravy mix. Ten minutes before serving, stir in sour cream. Serve with or on top of wide noodles or mashed potatoes.
Mix sugar and shortening well. Beat in egg and milk, then add dry ingredients and extract. Roll into balls about the size of a walnut. Dip each ball into granulated sugar and place on greased cookie sheet. Flatten with bottom of glass to desired thickness. Bake in 350° oven for 10 to 15 minutes, until delicately browned.
Mash potatoes with butter and Carnation milk. Put in 13 x 9 glass dish. Melt slowly Old English cheese with 1 stick butter and enough Carnation to make sauce consistency. Pour sauce over potatoes. Saute fresh mushrooms in butter until tender. Spread mushrooms over potatoes and sauce. Bake in a 325° oven for about 25 minutes or until peaks turn brown.
Mix ingredients. Sprinkle work surface with flour. Roll out dough. Cut in strips of desired widths. Fry in hot oil, about 1-inch, in skillet or deeper in deep fryer until golden brown on both sides.
Mix thoroughly and sprinkle with awareness. Bake in moderate oven of everyday life, using as fuel all the grudges and past unpleasantness. Cool. Turn out onto a platter of cheerfulness. Garnish with tears and laughter. Serve God, country and community.
Butter bread and cut into 1 inch cubes. Beat egg; add milk. Put bread in 9 x 13-inch pan sprayed with Pam or butter. Pour eggs and milk over bread. Put sausage on top. Cover with grated cheese. Refrigerate overnight. Bake uncovered at 350° for 1 hour.
Combine shortening and sugar in large bowl; mix well. Add egg; blend. Add remaining ingredients; stir until dry ingredients are moistened. Turn into greased, floured bread pan. Sprinkle topping over mixture.
Brown ground meat and drain all fat and water. Add all other ingredients and simmer 10 to 15 minutes. Serve on hamburger buns.
Mix until crumbly the flour, brown sugar, butter and oil. Reserve 1/2 cup. Add syrup, egg, warm water and water mixed with baking soda. Beat mixture until smooth. Pour into pie shell. Sprinkle reserved crumbs on top. Bake 10 minutes at 400° and then 30 minutes at 350°.
Drain beans; add onion and pepper. Mix together vinegar, salad oil, sugar and salt. Add to bean mixture. Toss to blend. Refrigerate for several hours. Drain and serve.
In a large saucepan or Dutch oven, saute sausage until lightly browned on both sides. Add onion and saute until transparent. Add potatoes and sauce mix. Gradually stir in water. Bring to a boil and cover. Simmer for 15 minutes, stirring often. Add tomatoes and green pepper. Mix well. Cover and simmer for 10 minutes longer. Yields 6 servings.
Dice rhubarb into unbaked pie shell. Mix dry ingredients in bowl. Slowly adding whipping cream. Pour over rhubarb. Sprinkle nutmeg over pie. Bake 50 minutes in a 325° oven or until set in middle.
Brown hamburger; drain and add onions and green pepper. Saute. Stir in tomatoes, rice, chili powder, salt and pepper. Bake at 350° for 45 minutes covered and 15 minutes uncovered.
Drain salmon, reserving 1/3 cup liquid. Flake. Cook onion in oil until tender. Add salmon liquid, 1/3 cup crumbs, eggs, spices and salmon; mix well. Shape into 6 cakes; roll in crumbs. Fry in a heavy pan in about 1/8 inch of oil over moderate heat. Brown on one side. Turn carefully; brown on other side. Total cooking time is 5 to 8 minutes. Drain on paper towel. Place on buns. Serve with lemon wedges.
Put potatoes, celery, onions and franks in a casserole or slow cooker. Combine soup and milk and pour over potatoes. Bake covered at 350° for 1 hour or until potatoes are tender. This can be made early in the day and put in a slow cooker.
Cook noodles as directed on package. In skillet over medium heat, cook mushrooms in butter until all liquid is absorbed. Stir in undiluted soup, milk and wine (increase milk to 1 1/4 cups if not using wine). Cook until sauce boils. Reduce heat. Add crabmeat, peas and sour cream. Heat through; do not boil. Toss with noodles and parsley.
Put 3 tablespoons of margarine in 1 1/2-quart casserole. Microwave at High until melted, 30 seconds to 1 minute. Blend in flour, salt, mustard, pepper and cayenne pepper. Stir in milk. Microwave on High until thickened, 4 to 6 minutes.
Line 8 x 8 x 2-inch baking pan with foil, extending foil over edges. Butter foil. Set pan aside. Butter sides of heavy 3-quart saucepan. Combine sugar, milk and butter in prepared saucepan and bring to boil, stirring over medium-high heat. Clip candy thermometer to side of pan. Cook and stir over medium heat to 236° soft-ball stage (about 12 minutes). Remove saucepan from heat; remove thermometer. Add peanut butter chips, marshmallow cream, peanuts and vanilla; stir until chips are melted. Spread in prepared pan. Score into square while warm. When firm, cut fudge into squares. Store in refrigerator. Serves 36.
Heat cheese in slow cooker until melted. Add tomatoes. Keep hot to serve with tortilla chips or little Smokies.
In medium bowl, combine mushrooms, onions, oil, garlic, tomato sauce and	paste.	Add wine, olives, basil, oregano, salt and pepper. Stir to mix ingredients. Remove and discard skin from chicken parts. Place chicken in 2-quart microwave safe rectangular dish.	Arrange chicken so that meatier areas are toward outside of	dish (if using breasts, turn them bone side up). Pour	tomato	mixture over chicken and cover dish lightly with wax paper. Microwave on High 10 minutes. Turn each piece of	chicken over. Spoon sauce over chicken. Cover with waxed paper and	microwave on High 10 to 12 minutes. Place artichoke hearts in baking dish, spacing among chicken. Sprinkle cheese over all. Cover with waxed paper and let stand 5 minutes. If reheating is necessary, microwave on High 2 minutes. Serves 4.
In mixing bowl, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dishes. Chill.
Bring slowly to boil, stirring often. Lower heat and simmer 30 minutes or until thick. Cool slightly. Measure 3 cups at a time into a blender or food processor. Cover and process on high until smooth (about 1 minute). Pour into freezer containers in serving sizes, leaving 1/4-inch headroom. Seal, label and freeze. Makes 16 cups.
Bring oleo, water and cocoa to a rolling boil. Sift together in a separate bowl the sugar, flour and salt. In large bowl, beat together eggs, buttermilk, vanilla, baking powder and baking soda. Add first and second mixture to third mixture. Mix well. Batter will be thin. Pour in cookie sheet pan (11 1/2 x 17 1/2 x 1-inch). Grease and flour if not nonstick. Bake at 350° for 20 to 25 minutes.
Soften cream cheese and mix with sugar, then other ingredients. Place in graham cracker crust. Chill before serving.
Mix as given. Bake at 350° for 60 minutes in 2 pans, 8 x 4-inches.
Butter a 9 x 9-inch pan. Heat chips, 1/2 syrup and butter in 2-quart saucepan over low heat, stirring until smooth. Remove from heat; stir in 2 cups of cereal until well coated. Spread in pan. Heat peanut butter, remaining syrup and the vanilla. Remove from heat when smooth; stir in remaining cereal until well coated. Spread over mixture in pan. Refrigerate until firm.
Slice potatoes and sausage into 1/4-inch round pieces. Place potatoes in a 9 x 13-inch baking pan. Cover with thinly sliced pieces of margarine. Place sliced sausage on top of layered potatoes. Add sliced cheese to cover sausage. Repeat, ending with cheese as top layer. Pour milk evenly over mixture. Cover with foil. Bake at 350° for approximately 1 hour.
Melt the marshmallows with the orange juice in a double boiler. Cool and add the whipped cream. Refrigerate in a 9 x 9-inch pan.
Mix together first 7 ingredients; mix together and add remaining ingredients. Place a spoonful or larger if you like on cookie sheets. Bake at 350° until lightly brown.
Saute onion in	oil. Add peppers and garlic and saute. Add remaining ingredients and cook 40 minutes and strain.
Brown and drain hamburger. Mix soups, enchilada sauce, green chilies and hamburger in a bowl. Cover bottom of a 9 x 13-inch baking pan with the hamburger mixture. Layer tortillas on top of mixture. Layer cheese on top of this. Layer like this, ending up with cheese on top. Bake at 350° for 35 minutes.
Preheat oven to 350°. Cream sugar and margarine. Add eggs and vanilla. Stir in flour. Save 1/4 of the dough to dot the top. Spread out remainder of dough in jelly roll pan, 10 1/2 x 15 1/2-inch. Spread with Smucker's apricot preserves and sprinkle with chopped pecans, if desired. With teaspoon, dot remaining dough on top. Bake for 30 minutes. When cool, cut into bars.
Mix the first 5 ingredients and put in an ungreased 9 x 13-inch pan. Mix together stuffing mix, water and oleo. Put on top of chicken mixture. Bake at 350° for 1 hour.
Heat oven to 350°. In medium size bowl, with electric mixer at high speed, beat egg white and salt until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Stir in nuts and chocolate chips. Drop mixture by rounded teaspoonfuls onto foil covered cookie sheets. Place in oven, close door, turn oven off; do not open door. Leave cookies in oven at least overnight. Remove from foil; stor in airtight containers. Makes about 2 1/2 dozen cookies.
Brown hamburger and onion; mix all ingredients. Add salt and pepper to season and chili powder for taste. Simmer for 1 hour.
Beat eggs until yolks and whites are blended. Add sugar, salt, nutmeg and vanilla. Mix well. Add milk slowly, stirring. Pour into pastry shell. Bake in hot oven 425° for 15 minutes, then reduce heat to 350°. Bake for 30 minutes longer or until knife inserted into center comes out clean. Makes one pie.
Combine first 10 ingredients in a jar. Shake well. Pour over spinach; toss gently. Garnish with crumbled bacon and egg slices. Yields 6 to 8 servings.
Melt butter and sugar. Add 2 ounces of the Mountain Dew to the mixture. Add 1 teaspoon vanilla flavoring. Roll out crescent rolls, pulling apart the sections. (You should have 8 sections.) Using one section at a time, roll 1 quarter section of apples within the rolls. Seal the edges together. Place the rolled sections in a baking dish. Sprinkle with cinnamon. Pour remaining Mountain Dew over the top of the sections. Bake in preheated oven at 350° for 40 to 45 minutes.
Mix in order given and drop by teaspoon on cookie sheet. Bake about 5 minutes on bottom rack and another 5 minutes on top rack. Bake in a 350° oven.
1. Preheat oven to 350 degrees F. Grease bottom only of 3 x 9 inch pan.
Soak lentils in large bowl overnight. Cover with water to soak. In large pot, saute onion, celery, and carrots in oil. Add soaked lentils in water, tomatoes, seasonings and sugar. Cook until lentils soften. Add water if too thick.
Put all ingredients in roaster. Bake at 250° for 6 hours. Flake with fork.
Put peaches, cut side up. Spoon mixture over peaches and bake at 400° for 10 minutes. Reduce to 300° for 40 minutes.
Mix salt with cornmeal. Cut in shortening. Slowly pour in boiling water, stirring as you pour. Beat eggs in the milk to blend well and stir in. Add baking powder and blend all ingredients well. Grease casserole and pour in ingredients. bake at 350° for 30 minutes or until brown on top. Stir 2 or 3 times while baking before ingredients congeal. Serve hot from casserole. Yield: 4 to 6 servings.
Saute onion in butter until tender. Stir in flour, salt and pepper. Gradually add half and half, stirring constantly. Add broth. Add broccoli, nutmeg and potato soup. Cook over low heat for 25 minutes. Stir occasionally.
In a food processor, grind bell and jalapeno peppers. Rinse out processor with vinegar and add vinegar to a small saucepan along with sugar and ground peppers. Bring to boil and boil briskly for 5 minutes. Skim off any foam and add pectin. Bring to boil again and boil another 1 minute. Remove from heat; skim again if necessary, and pour into prepared jars and seal.
Mix together popped corn and pecans. Combine sugar, Karo, butter or margarine and salt in saucepan and stir until it boils. Cook syrup, stirring occasionally for 10 to 12 minutes, until it turns caramel color. Remove from fire and add vanilla. Pour over popcorn mix and stir until covered. Spread on waxed paper until cool. Break in pieces and store in a closed container.
Remove the skin from 1 whole chicken or chicken pieces (hold under warm water and pull skin off; skin removes rather easy). Place chicken or chicken pieces in pan; add enough water to cover chicken (about 5 to 6 cups). Add celery that has been cut into 1 to 2-inch pieces (including few leaves), chopped onion, parsley, salt and pepper. Cover and cook until tender. Add water if chicken broth decreases below desired level. Remove chicken from broth; cool and remove from bone. Be sure that small bones do not remain in broth (I strain the broth to be assured of removing all small bones). Cut chicken into bite-size pieces and set aside.
Combine cheese, parsley and crumbs. Set aside. Salt and pepper chicken. Melt butter in medium saucepan, adding garlic to flavor. Dip each breast in butter and roll in crumbs.
Bring to a boil first 3 ingredients with 2 cups water. Steep 6 tea bags in 3 cups boiling water for 7 minutes. Add last 3 ingredients and 2 quarts water.
Place ingredients in crock jar, mixing well. Cover with dish towel. Change dish towel occasionally (if mixture gets on towel). Let set in warm place for 2 weeks. Skim off foam and stir daily. Place in bottles after mixture stops working. After placing in smaller bottles, cover with balloons (not caps) until mixture is done working (approximately 6 to 8 weeks).
Mix all together the first 4 ingredients. Form into a ball. Roll in nuts until covered.
Combine first 9 items. Put in large baking dish (13 x 9-inch). Mix last 3 items together and sprinkle on top. Chill at least overnight. Bake at 400° for 25 minutes. Serves 8.
Break up baked cake. Lay in punch bowl. Use 1/2 of crushed pineapple over crumbs, press down into cake. Alternate layers of cherry pie filling, pudding, crushed pineapple, Cool Whip and coconut and nuts on top. Chill.
Mix sugar and syrup and bring to a boil. Add butter and slowly pour hot mixture over 3 beaten eggs. Add pecans and pour into unbaked pie shell, which has been sprinkled with 1 Tbsp. sugar and 1 Tbsp. flour. Bake at 350 degrees for 40-45 minutes or until done.
Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons of additional milk.) Grease a heated pan or griddle.
Beat oil and eggs until fluffy. Add berries and mix well. Combine flour, soda, salt and cinnamon and sugar and add to egg mixture, stirring until blended. Stir in chopped pecans. Pour batter into 2 greased and lightly floured 9 x 5-inch loaf pans. Bake at 325° for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
Mix cream cheese, Cool Whip and powdered sugar. Cut frozen cookies and overlap on pizza pan. Bake according to package, then cool completely. After completely cooled, then put Cool Whip mixture on and start on outside arranging fruit; put in any order you want. Then chill and slice. Enjoy! If you want, you can sprinkle coconut on top.
Cook the green beans in lightly salted boiling water. Don't overcook. Drain and set aside. Melt butter in a large skillet and add onions and green pepper. Stirring occasionally, cook 5 to 8 minutes until tender but not brown. Stir in tomatoes and basil. Boil rapidly 1 to 2 minutes until most of the juice has evaporated. Stir in the green beans. Mix salt, sour cream, chopped egg and a few grindings of pepper. Stir into hot vegetables and serve.
Trim crusts from bread and cut slices of ham to fit bread. Dip each asparagus spear in mayonnaise. Fit it at one edge of bread and roll up as a jelly roll. Fasten with a toothpick. Place on broiler rack and toast. Serve hot.
Cook beans in boiling salt water until tender; drain. Heat olive oil in large skillet. Add onions, parsley, garlic, ham and bacon; cook until ham and bacon are done. Add wine, nutmeg and salt. Add beans and small amount of water, if necessary. Cover; simmer until heated through. Coarse black pepper sprinkled on top can be added. Makes 6 servings.