HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix powdered sugar and peanut butter until crumbly. Put 2/3 of crumbs in the bottom of pie shell. Cook pudding according to directions on package. Let cool. Stir 1 tablespoon crumbs into pudding. Pour pudding over crumbs in pie shell. Top with Cool Whip and sprinkle on remaining crumbs. Chill.
In large bowl, combine peanut butter, butter, brown sugar and granulated sugar; beat until creamy. Gradually beat in eggs and the vanilla. In small bowl, combine flour, baking powder and salt. Blend into peanut butter mixture. Spread into greased 13 x 9-inch pan. Sprinkle 1 (12 ounce) package chocolate morsels over surface. Place in 350° oven for 5 minutes. Remove from oven and run knife through to marbleize. Return to oven for 25 minutes.
In large saucepan, cook sausage, celery and onion. Drain off fat. Dissolve bouillon in water; add to sausage mixture. Add sage and pepper. Stir in bread cubes and nuts.
Boil potatoes. Peel. Cut up. Peel and cut up onion. Mix soup, onion, sour cream and melted butter in crock-pot. Put potatoes in. Mix well. Sprinkle onion flakes on top (optional). Cook on low 1 to 2 hours.
Combine cheese and next 5 ingredients. Spread cheese mixture on pita triangles. Place on baking sheet. Broil 5 to 6 inches from heat source for 2 to 3 minutes, or until cheese is melted. Makes 48 appetizers.
Grease 9-inch spring-form pan with margarine. Sprinkle with crumbs. Beat cream cheese with cottage cheese until creamy. Beat in sugar and eggs. Beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream. Pour into pan. Bake 1 hour and 10 minutes. Turn off oven. Let stand in oven 2 hours. Remove sides of pan and refrigerate. Serve with fruit.
Break up sausage and fry together with hamburger. Remove from heat; drain and add spaghetti sauce. Cook shells according to package directions. Rinse well with cold water. Mix together cottage cheese, shredded Mozzarella cheese and eggs. Stuff shells with cheese mixture. Layer shells and sauce in deep baking dish. Bake at 350° for about 1 hour.
Wash ferns, using brush to remove brown flaky coating; cut into bite-sized pieces and set aside. Saute bacon and garlic in skillet until bacon is crisp. Add ferns and water. Simmer, tightly covered, until ferns are fork-tender, stirring occasionally. Serve like asparagus.
In medium saucepan, combine ingredients. Cook over medium heat until mixture comes to a full boil. Cool. Pour into pie shells. Top with egg whites and 1/4 cup sugar beaten stiff. Brown in oven at 425° for about 3 to 5 minutes.
Preheat oven to 350°. In skillet brown ground beef. Add garlic, tomatoes, sauce, salt and pepper. Bring to a boil. Reduce heat and simmer about 30 minutes. In a Pyrex dish, layer sauce, noodles and cheese until finished. Bake for 45 minutes to 1 hour.
Mix together. Bring to a boil. Boil about 3 minutes. Put in jelly jars and seal. May also use raspberry jello.
Bake cake according to directions on box, using an oblong pan. Let cool. Using a drinking straw, make holes all over the cake.
Fry bacon until crisp. Crumble; set aside. Place the potatoes in a large stockpot. Add just enough water to cover. Add in the onion, instant broth, thyme, oil, bacon and ham. Bring to a boil; reduce heat and simmer until potatoes are tender. Drain off excess water. Return to heat; stir in the remaining ingredients. Blend until smooth and heat through.
In a gallon jug, empty whipping cream and buttermilk. Let set at room temperature 15 hours until mixture becomes extremely thick. When cream reaches this stage, it is ready to churn.
Heat oven to 350°. Blend flour, butter and powdered sugar. Press in square 9 x 9-inch pan. Bake 20 minutes. Beat remaining ingredients together. Pour over crust and bake another 25 minutes.
Mix all ingredients except club soda and fruit; chill. When ready to serve, mix in cold club soda and gently stir in fruit. Add frozen water ring last.
Mix the first 3 ingredients and spread for first layer. Mix the taco seasoning, Miracle Whip and sour cream and spread for second layer. Sprinkle the cheese for the third layer. Sprinkle the tomato for fourth layer. Sprinkle the green onions for fifth layer. Sprinkle the lettuce for the sixth layer. Top with sliced olives for the seventh layer, if desired. Use large corn chips with Taco Dip.
Divide cake pieces evenly among eight 6-ounce custard cups or parfait glasses. In medium bowl, combine gelatin and boiling water; stir until gelatin is completely dissolved.
Just cook on low for 4 to 6 hours. Gooooood!!!!
Combine 1 cup stuffing mix, vegetables, water and butter. Let stand 5 minutes. Combine remaining stuffing mix, turkey, eggs and 1/4 cup barbecue sauce; mix well.
Heat oven to 375°. Brown ground beef and drain the grease. Grease a 10 x 1 1/2-inch pie plate. Mix Bisquick, water and beans. Spread in pie plate. Layer remaining ingredients on bean mixture, ending with cheese. Bake for 30 minutes. Serve with sour cream, if desired.
Combine applesauce, solid shortening and sugar in a saucepan. Bring to a boil. Then cook 5 minutes, stirring occasionally. Let cool.
Heat butter and milk in microwave until butter is melted. Beat eggs until fluffy; add sugar. Add flour, salt and baking powder. Mix with egg mixture. Add hot milk mixture. Add vanilla. Grease 9 x 13-inch pan. Bake at 350° for 35 minutes. Check at 30 minutes. Some ovens are different. Rub one stick of butter over hot cake. Sprinkle sugar and cinnamon over cake.
Wash and peel apples. Pile in a 9 x 13-inch buttered dish.
In a large bowl, mix jello and sugar, then add remaining ingredients. Mix well. Put in slow cooker and simmer for 4 to 6 hours. Strain and serve hot or cold.
Soak cucumbers in lime water overnight (1 cup lime and 1 gallon water). Rinse 3 times until all lime is washed off; soak in ice water 3 hours.
Cook spaghetti; drain and rinse with cold water. Combine artichokes, olives, peas, bell pepper, zucchini, onion and cheese. Add spaghetti. Stir well. Combine mayonnaise, parsley, dill, pepper and Italian dressing. Stir with wire whisk; add to spaghetti mixture and stir well. Cover and chill.
In blender combine milk, ice cream and ice. Blend until smooth. Pour into a glass top with whipped cream.
Cut prawns along the back with a small pair of scissors from end to just before the tail, leaving the shell and tail on. Remove the vein; rinse and dry with paper towel.
Heat oven to 350°. Cut hole in center of bread. Hole has to be big enough for ingredients. (Save bread pieces for dipping.)
Mix yeast with lukewarm milk. Add sugar and flour; stir well. Cover bowl and set aside to rise in warm place.
Prepare a 9-inch graham cracker pie crust according to package directions. Beat first 5 ingredients together; fold in Cool Whip. Pour into crust. Do not bake. Keep refrigerated.
Layer broccoli and chicken in greased 9 x 13-inch baking dish. Mix soup, mayonnaise and curry powder in a bowl. Pour over chicken. Top with bread crumbs. Drizzle with butter. Bake, covered, at 350° for 30 minutes. Top with cheese, if desired.
Mix in bowl the butter, chocolate chips, nuts and vanilla. Line a 9 x 13-inch pan with waxed paper. Combine in heavy pan the sugar and milk. Bring to a rolling boil and boil for exactly 6 minutes. (Start timing when mixture comes to a rolling boil.) Pour over ingredients in bowl. Mix well until chips are dissolved. Pour into pan and chill.
Combine first six ingredients and mix well. Blend in milk and butter. Pour filling into an unbaked pie shell. Bake for 35 minutes at 350°.
Remove skin from salmon and cut in half lengthwise. Drain spinach, pressing out excess liquid. Combine cream cheese, onion and salt; divide into fourths. Spread over fillets and roll up around filling. Tie with green onion strip or kitchen string. Place in a microwavable colander/steamer with lemon slices. In a 2-quart microwavable bowl or bottom of the steamer, pour the boiling water, bouillon and dill. Cook, covered, on high for 5 to 7 minutes or until fish is flaky. In a microwavable bowl, combine milk and cornstarch with the bouillon mixture; microwave for 30 seconds, stir and microwave for 30 more seconds or until thickened. Spoon over fish and serve.
Saute pepper, onion and sausage until fully cooked; drain well. In a 2-quart casserole dish, add rice, soup and cheese; mix well. Add well drained meat mixture; mix well. Bake at 350° for 30 minutes, covered.
In skillet, brown meat and cook onions until done. Stir in corn, tomato sauce, rice, steak sauce and pepper. Set aside. Cut tops off the peppers; remove the seeds. Spoon meat mixture into the peppers. Place into a baking pan. Bake at 350° for 30 to 35 minutes or until peppers are done.
Melt margarine in medium size frying pan. Saute rice and onion until rice looks pearly. Add water, spices and bouillon cube. Stir once, then cover and let cook over low heat for about 30 minutes. Add mushrooms about 5 minutes before rice is finished cooking.
Combine first 4 ingredients. Bring to boil, then simmer 1 1/2 hours or until tender. Remove chicken to cool, then remove from bones. Strain stock and add water, if necessary, to make 4 cups of stock. In small bowl, stir 1/2 cup flour and 1/2 cup milk until smooth. Stir in cooked vegetables. Bring to boil, stirring constantly. Reduce heat and cook about 8 minutes or until sauce is thick. Place hot chicken and vegetables into a 3-quart casserole. Place crust on top or use a ready-made pie crust. Bake 20 to 25 minutes at 450°.
Slice top crust off bread. Hollow crumbs from the center, leaving only the side crusts. Mix ground chuck, onion, bell pepper, Ro-Tel, mushrooms and crumbs from inside of bread.	Put ground chuck mixture inside loaf of bread.	Cover with cheese. Put top crust on top of mixture. Wrap in foil and bake in a 350° oven for 20 minutes or until cheese is melted. Slice and serve.
Put half the strawberries in the refrigerator. Half the remaining strawberries. Chop the banana coarsely and freeze together until solid.
In a large bowl, mix flour, sugar, eggs, shortening, cinnamon, buttermilk, vanilla and water. Add blackberries. Bake in preheated oven at 350° for 30 to 35 minutes or until cake springs back when touched. Bake in well-greased pan.
Put cabbage, onion, and green pepper in a bowl. Pour sugar over it and set aside.
Beat all ingredients very good. Spray a large pie pan with Pam. This will form its own crust. Bake at 350° for 50 minutes.
Drain clams and reserve juice. In skillet, heat oil over medium-high heat; add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more. Stir in reserved clam juice, broth, lemon juice and lemon peel; bring to a boil. In small bowl, combine cornstarch with 1 tablespoon water and whisk into boiling broth mixture; boil 1 minute. Reduce heat to low and stir in clams and parsley. Cook pasta according to package directions and combine with clam sauce.
Mix spaghetti sauce and seafood; heat until warm. Cook noodles according to directions on package. Mix Ricotta, Parmesan, parsley and beaten eggs. Add salt and pepper to taste. In a casserole dish, place a layer of noodles, then sauce mix, then cheeses and cover with grated Mozzarella; repeat layers. Bake at 375° for 30 minutes.
Cook flour, sugar, Milnot and milk until thick. Remove from heat and add butter and vanilla. Mix well. Pour into baked pie shell. Sprinkle with cinnamon. Cool and serve.
Blend sugar, flour and soda. Whip eggs and vanilla. Dump together pineapple and nuts. Combine. Using sheet cake pan bake at 350° for 45 minutes.
Mix ingredients. Shape into meatballs. Arrange meatballs in a greased cookie sheet and bake at 350° for 30 minutes or until brown. Using a slatted spoon, transfer meatballs to a Dutch oven or large pan. Pour barbecue sauce over meatballs and cook slowly for 3 to 4 hours. Cocktail franks can be added at anytime if you wish. (Also can be cooked in a crock-pot. The secret is to make sure they are cooked thoroughly and slowly, so the sauce blends.)
Combine 1 cup sugar, cornstarch and salt. Slowly stir in milk. Cook and stir until mixture is boiling and thickens. Blend small amount of hot mix into 3 slightly beaten egg yolks; return to hot mixture. Cook and stir 2 minutes over medium heat. Add butter, lemon peel and lemon juice. Cover and cool. Fold in sour cream. Spoon into a 9-inch cooked pastry shell. Beat egg whites with cream of tartar and vanilla. Gradually add 6 tablespoons sugar, beating until stiff peaks form. Cover pie filling and brown in oven. Chill several hours before filling.
Combine all ingredients. Toss gently to mix. Taste and add more lemon, if desired. Makes 6 servings, 160 calories per serving.
Boil strawberries, rhubarb, sugar and pineapple for 20 minutes. Add strawberry jello. Put in sterilized glasses and seal.
Mix sugar, cornstarch, water and 1 box strawberries. Cook until thick and clear. Add jello; mix well. Add the other box of strawberries. Put in cool crust and chill. Top with whipped cream.
Mix all ingredients in a bowl. Let rise 45 minutes. Put in greased loaf pan; let rise 1 hour. Bake at 375° for 30 minutes. Brush with melted butter and salt, after it cools some.
Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Sift together flour, cream of tartar, soda and salt. Add gradually to creamy mixture. Chill overnight.
Brown meat, onion and pepper in skillet. Add rice, chili powder and tomatoes. Simmer for 5 minutes. Put in a 2-quart casserole dish. Bake, covered, for 45 minutes at 350°.
Mix first 8 ingredients together. Grease 9 x 13-inch pan. Layer bread cubes, cheeses, crumbled bacon and ham. Pour liquid mixture over and refrigerate, covered, overnight. Bake, uncovered, at 375° for 50 to 60 minutes until browned. Serves 10 to 12.
Mix in a large bowl toasted oat cereal, peanuts and raisins. Heat in saucepan over low heat, the margarine or butter until melted. Pour margarine or butter over cereal mixture, using fork to toss lightly until mixture is coated. Sprinkle chocolate chips over the mixture and toss again. Makes 7 cups.
Combine flour, salt, baking powder and 2 tablespoons sugar together. Cut in margarine or butter to form coarse crumbs. Press mixture onto bottom and sides of well-greased 8-inch baking dish.
Mash avocados together with lemon juice, seasoned salt, garlic salt and hot pepper sauce. Cover. Chill thoroughly. Stir in all but 1 tablespoon bacon. Garnish with remaining bacon. Makes 2 cups.
Beat butter, 1 cup sugar, baking powder and 1/8 teaspoon salt until combined. Beat in 2 eggs, 1 egg yolk and creme de cacao, then add cocoa, flour, chocolate pieces and nuts. Divide dough in half. Shape into an 11-inch roll and flatten to 2-inches in width.
Mix together ingredients until well blended; chill. Serve with seafood, onion rings, poultry, etc.
In 8-inch pie plate, cream cheese on bottom. Brown ground beef; drain grease. Mix taco seasoning in ground beef. Top the cream cheese with ground beef mixture. Spoon salsa on top to cover. Top with cheese. Microwave 5 to 8 minutes.
Put all ingredients into a large bowl. Beat at medium speed for 7 minutes. Pour in a greased Bundt or angel food pan. Bake for 60 minutes at 325° to 350°. Cake may need 55 to 65 minutes, depending on oven. Let stand in pan for 10 minutes to cool. Turn out onto plate.
Brown chicken with olive oil and garlic. Add broth; bring to boil. Add mushrooms, soy sauce and sesame oil. To thicken (if desired), add cornstarch. Add snow peas 1 minute before turning it off. Serve over hot rice. Serves 4.
Mix spinach, bean sprouts, eggs and bacon. Mix dressing ingredients together and toss with spinach.
Mix cucumbers, onions and peppers in large bowl. Mix sugar, vinegar, salt and celery seed. Pour over cucumber mixture. Refrigerate 24 hours. Put into plastic containers with lids and place in freezer.
Drain the pineapple tidbits. Mix cherry pie filling and drained pineapple tidbits. Fold in marshmallows and whipped topping.
Mix all ingredients. Pour into 2 pie shells (unbaked). Bake at 350° for 45 minutes.
Turn on oven and set at 375°. Mix brown sugar, flour, spices and salt in a 3-quart bowl. Add pumpkin, evaporated milk and egg and stir until smooth. Pour into unbaked shells. Bake 40 to 45 minutes until knife inserted 2-inches from edge comes out clean. Serve warm or cold.
Peel and wash potatoes. Dice potatoes and place in large pot and cover with enough water to boil. Add a couple of shakes of salt. Boil potatoes until tender. While potatoes are boiling, put eggs on to boil until cooked, about 12 to 15 minutes. When potatoes are tender, drain. Peel cooked eggs and put in potatoes. Mash together. Add mayonnaise just until smooth and creamy.
Pour boiling water over quick oats. Let stand while mixing remaining ingredients. Add oatmeal to mixture and blend well. Bake at 350° for 35 minutes. As soon as cake gets done, add topping and put back in oven on broil until brown.
Wash, core, peel and cut apples in 1/8's. Melt 2 tablespoons butter in baking dish. Place 1/2 of noodles in dish; then the apples. Combine sugar and cinnamon. Sprinkle with 1/2 of the sugar and cinnamon mixture. Cover with remaining noodles. Dot with remaining butter. Sprinkle remaining sugar and cinnamon mixture on top. Bake at 350° for 35 minutes. Serves 4 to 6.
Put cinnamon, cloves and red hots in basket of coffee pot. Put apple juice in coffee pot and perk. Serve hot. Reduce portions for small bottle of juice.
Cook pasta according to directions. In a large bowl, combine olives, pepper, salami, onion, cheese, parsley and Italian dressing. Add pasta and toss well. Serve at room temperature or chilled. Best served same day.
Put red and green peppers through a food grinder using the medium blade; reserve juice. In a large saucepan, combine ground peppers and juice, sugar, vinegar and optional jalapeno peppers; bring to a boil and remove from heat. Add pectin, stirring until mixture thickens. Fill hot sterilized jars, leaving 1/8-inch headspace. Wipe rims with a damp cloth. Seal with lids according to manufacturer's directions. Process in a boiling water for 5 minutes. Makes 3 pints.
Put these ingredients into a large bowl. Pour boiling syrup over the ingredients in bowl. Beat until chocolates are melted. I use an electric mixer. Pour into 2 greased 8 x 10-inch pans. Let stand a few hours before cutting. Can be refrigerated. You can also make 1/2 recipe plain and 1/2 recipe with nuts. Makes 5 pounds.
Mix well together; add just enough hot water to hold together. Mix well. Brown in oiled skillet on both sides. Serve in burger buns or with gravy as a meatless main dish.
Mix ingredients and refrigerate before serving. Great as a celery dip for hot wings as well as a salad dressing.
Cook and stir ground beef and onion in 10-inch skillet until lightly browned; drain. Stir in water and seasoning mix. Heat to boil. Reduce heat. Simmer, uncovered, stirring occasionally for 10 minutes. Layer tortilla chips in bottom of a 9 x 13-inch pan. Spoon beef mixture over chips. Top with remaining ingredients. Makes 6 servings; 635 calories per serving.
Cut each squash in half lengthwise and quarter into thin slices. Cut turnips the same way. Place vegetables in a large heavy skillet; sprinkle with thyme and pour chicken style seasoning and water broth over. Heat to boiling. Reduce heat and simmer, covered. Stir occasionally for 10 minutes or until vegetables are tender. Remove vegetables to a serving bowl with slotted spoon. Sprinkle vegetables with parsley, lemon juice and salt. Pour reduced broth over and stir well.
Separately dissolve each package of jello with 1 cup boiling water. Cool. Dissolve the unflavored gelatin and sugar in 1 1/4 cup boiling water. Add enough milk to make 3 cups. Oil a 9 x 13-inch pan. Pour 1 jello mixture into pan and refrigerate until set; approximately 25 minutes. Pour 1 cup milk mixture over first layer of jello. Refrigerate until set. Alternate jello and milk mixtures. Cut into cubes or desired shapes.
Wash and peel peaches. Put peaches in quart jars. Pour hot syrup over peaches and seal. Microwave the sugar and water for 3 to 5 minutes. Process in pressure cooker for 8 minutes at 5 pound pressure. Makes 1 quart at a time following this process.
Wash potatoes thoroughly; peel and dice. Simmer with water in soup pot. When potatoes are almost done, pour off enough water so that potatoes are barely covered. Add onions, celery, carrot and canned milk. Simmer until onion and celery are tender.
Cook and drain fat off meat or rinse meat. Follow cooking instructions on package. Use whole grain rolls.
Combine first 5 ingredients, mixing well. Spread half of this mixture in greased 8 x 8 x 2-inch pan. Cover this layer with chili peppers and cheese. Spread remaining batter over top. Bake in hot oven at 400° about 30 minutes or until browned.
Saute parsley, onion and celery in 1/2 cup butter. Simmer for 20 minutes. Add ground beef. Cook 15 minutes longer, stirring constantly. Stir in shrimp and cook an additional 5 minutes, continuing to stir. Place bread in large baking pan. Pour water over until bread is dampened. Squeeze dry. Add egg. Mix well. Add beef/shrimp mixture. Mix well. Season with thyme, salt and pepper. Bake at 325° for 2 hours, stirring well every 30 minutes. Remove from oven. Cool and refrigerate. Stuff pepper with cooled mixture. Top with bread crumbs. Brush with 1/4 cup melted butter or margarine. Brown under broiler.
Cook pasta shells until al dente. Drain and rinse with cold water; drain well. Saute sausage and ground beef until crumbly. Drain and discard fat. In large frying pan, saute garlic and onions until transparent. Add the spinach and cook until collapses and liquid evaporates. Combine sauteed meat with spinach/onions in a bowl. Add remaining ingredients, except pasta sauce and Mozzarella. Mix well using hands. Place 2 1/2 cups (pasta) tomato sauce into 2 (13 x 9-inch) baking dishes. Fill shells with meat mixture, close and place seam-down in sauce. Top shells with remaining sauce; cover with Mozzarella and sprinkle of Parmesan. Cover with foil and bake at 375° for 30 minutes. Uncover and broil to brown cheese slightly.
Mix the beaten egg, spinach, salt, pepper and oregano. Brown the beef with the onion. Add the spaghetti sauce; cook about 5 minutes. Mix the Ricotta, Mozzarella, egg, spinach and seasonings. In a greased 9 x 13-inch baking dish, put 1/2 cup sauce, 1/3 of uncooked noodles and 1/3 cheese mixture. Make 2 more layers with cheese mixture on top. Push away from sides of dish; pour water around edges. Cover tightly with foil. Bake at 350° for 1 hour. Let stand 15 minutes before serving. Serves 8 to 10.
Follow directions on jello pack. Pour into 4 small bowls. Put in refrigerator approximately 1 hour or until jello starts setting. Remove bowls from refrigerator and suspend gummy worms into center of bowls, then replace bowls in refrigerator.
Heat oven to 375°. Grease or line with foil, 15 x 10-inch baking pan or 13 x 9-inch pan.
Pour boiling water over gelatin; stir until dissolved. Chill. Add pineapple, cottage cheese, celery, pimiento and walnuts. Pour into 8 x 8 x 2-inch pan. Chill until firm. Frost with combined cream cheese, mayonnaise and lemon juice. Cut into squares; arrange on salad greens. Garnish with walnut halves.
In skillet, cook beef, sesame oil, garlic and pepper until done; drain fat. On medium heat, add cabbage, oyster sauce and onion. Cook 20 minutes, stirring occasionally, until cabbage is 3/4 cooked. Add carrots. Cook 2 minutes. Remove from heat; let cool.
Mix sugar, salt and flour. Add pumpkin and lightly browned butter. Add eggs and milk. Pour into unbaked pie shell. Sprinkle with cinnamon on top. Bake at 425° for 10 to 12 minutes. Lower to 350° for approximately 35 minutes (until center of pie is rounded). (If a spicy pie is desired, add spices to the sugar mixture.)
Combine first 9 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 20 minutes. Cook bacon in a large skillet until crisp. Remove bacon, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Add flour to drippings in skillet; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until thickened and bubbly. Gradually stir milk mixture and bacon into potato mixture. Simmer, uncovered, 15 minutes.
Boil and chop chicken. Chop celery, eggs, pickles and olives. Mix all ingredients.