HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix vanilla pudding by box directions. Add Cool Whip. Layer graham crackers and pudding mixture until used up. Mix strawberry gel with fresh berries and garnish the top. Refrigerate overnight.
Grease 13 x 9-inch baking dish. Layer bread, cooked meat and cheese. Mix eggs, milk and dry mustard together. Pour over bread and meat and let set overnight. Mix together soup and milk. Pour over mixture in pan. Bake 1 1/2 hours in 300° oven.
Drain liquid from salmon into measuring cup. Add milk to make 1 cup liquid. Melt margarine, add onion and cook until tender, but not brown. Blend in flour, salt and Tabasco. Add milk mixture and cook, stirring constantly until thickened. Add drained salmon and 1/2 corn flakes to sauce. Refrigerate or put in freezer for short time until firm enough to form into patties. Roll in remaining flakes. Bake at 400° for 20 to 25 minutes on greased baking pan.
Cut pineapple into fine pieces. Place in a bowl in layers, sprinkling each layer with sugar and marshmallows. Cover and let stand several hours. When ready to serve, fold in Cool Whip and spoon into serving dishes.
Put 1/4 cup margarine in hot skillet; put in apples. Cook for 3 minutes. Add pineapple; continue cooking on high heat for 2 to 3 minutes. Add bananas, the juice of 1 lime and orange liqueur/Malibu rum, etc.; stir. Add blueberries. Stir. Cook for 3 to 4 minutes. Add coconut any time. Tastes great cold, too.
Brown hamburger in oil. Drain off fat drippings. Saute vegetables 5 minutes or until soft. Add the rest of the ingredients except the olives and cheese. Bake in a greased 2-quart casserole, uncovered, at 350° for 45 minutes. Sprinkle with olives and cheese and bake 15 minutes more. Allow 1/2 hour for reheating.
Mix stuffing and press lightly in bottom and up sides of a 9-inch pie pan. In saucepan, stir milk into soup. Add other ingredients. Heat and turn into pie shell. Top with buttered bread crumbs or croutons. Bake at 350° for about 30 minutes or until bubbly.
Cook butter beans, peas and green beans until tender. Add corn, okra, onions, peppers, salt and sugar. Simmer slowly until tender. Cook tomatoes in a separate pot and combine with vegetables. Put in quart jars and seal.
Preheat oven to 375°. Melt margarine in a baking dish in oven. In a mixing bowl, mix dry ingredients. Add eggs and mix well; add corn and mix. Pour into the melted margarine in dish and bake for 35 to 45 minutes.
Mix together cream cheese and dressing. Add milk until spreadable. Lay flat, on a cookie sheet, the croissants and bake according to directions. Cool.
Combine flour, sugar and cinnamon. Cut in the butter with a pastry blender. Place sliced apples in an unbaked pie shell. Sprinkle crumb mixture over top. Add cream. Bake at 375° for 35 minutes or until apples are soft and a rich syrup has formed.
Mix 1 stick margarine with graham cracker crumbs. Pat into 13 x 9 x 2-inch loaf pan.
Cut each biscuit into 4 pieces. Roll each in mixture of 1/2 teaspoon cinnamon and 1/3 cup sugar. Grease Bundt pan well. Place nuts in bottom of pan. Add layers of biscuits. Combine margarine, 1 teaspoon cinnamon and brown sugar. Boil 2 to 3 minutes. Pour over biscuits and nuts. Bake at 350° for 25 minutes. Cool 10 minutes and remove from pan.
Preheat oven to 350°. Grease and flour angel food cake pan. Melt Hershey bar and syrup and set aside to cool.
Blend whipped cream and cream cheese together. Fold in fruit and nuts. Freeze. Serve semi-thawed and cut into squares.
Cover 2 cookie sheets with heavy brown paper. Brush with oil. In a large bowl, beat the egg whites until soft peaks. Gradually beat in the sugar, 2 tablespoons at a time, until egg whites are stiff. Gently fold in the walnuts and dates. Drop in heaping teaspoonfuls on sheets. Bake at 225° for 1 hour. Turn off. Leave overnight. Makes 3 or 4 dozen.
Into a saucepan, put 3 cups sugar, 2/3 cup water and syrup. In second saucepan, put 1 cup sugar and 1/2 cup water. Let contents of both pans come to a slow boil and boil until it makes a thread several inches long. Have ready the beaten egg whites in a large mixing bowl and when stiff, pour in the contents of second pan and beat. Then add the contents of the first pan. Mix together and add nuts and vanilla. Then beat together and when stiff drop from spoon onto a sheet of waxed paper.
Mix all together and roll into small balls. Dip in sugar. Bake at 375° for 7 to 10 minutes.
Slice oysters like tomatoes. Bread with flour, salt, pepper and lemon juice. Deep fry until golden brown.
In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp. salt and 1/2 teaspoon pepper. Crumble beef over mixture; mix well. Shape into 1 inch balls. In a covered skillet over low heat, cook meatballs in a small amount of water until browned; drain. In a bowl, combine the soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to a greased 13 x 9 x 2 inch baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.
Prepare noodles as directed on package. Spray skillet with Pam. On medium heat, cook chicken until done.
Mix all together; bring to boil. Boil one minute. Add 1/2 teaspoon soda and nuts if you like. Pour over all; stir good. Bake at 225° for 1 hour.
Cook broccoli according to package directions; drain well. Saute celery and onion in margarine until tender. Combine sour cream, soup, pimentos and 1 3/4 cups cheese. Stir in broccoli and onion mixture. Place in lightly greased 2-quart casserole and top with 1/4 cup cheese and cracker crumbs or buttered stuffing mix. Bake at 350° until light brown and bubbly, approximately 30 minutes.
Cook raisins in water until all the water is gone. Mix applesauce, sweetener, eggs and oil. Add all other ingredients; blend well. Pour batter into a greased and floured tube pan. Bake at 350° until tested done with a toothpick.
Spray skillet very heavy with Pam. Slice chicken breasts very thin. Stir-fry in 1 tablespoon oil. Remove. Stir-fry the stir-fry vegetables in 1 tablespoon oil; add chicken. In saucepan, mix sugar, vinegar, water, cornstarch and soy sauce. Stir well. Cook over low heat until thick. Pour over chicken and vegetables. Serve with rice.
Put margarine in a bowl; let stand until soft. Beat margarine with a fork or wooden spoon; stir in sugar, water, vanilla and cocoa. Then mix in oats. Shape into 36 balls and roll in powdered sugar. Refrigerate.
In medium saucepan, sprinkle gelatine over tomato juice. Cook over low heat, stirring, until gelatine is dissolved. Add dressing and stir. Chill mixture until it begins to thicken. Fold in tomato, green pepper and cucumber. Pour in 1 1/2-quart mold or 6 individual molds. Chill until firm.
Preheat oven to 350°. Mash pinto beans and garbanzo beans together in a small bowl. Add onion and spices to beans. Place 2 tablespoons of bean mixture in center of each tortilla and roll up. Place rolled tortillas in a small glass baking dish and pour salsa over tortillas. Cover with foil. Bake 20 minutes. Remove foil and bake 5 minutes until slightly brown. Garnish with thin slices of tomato. Makes 8 servings.
Brown the meat and bacon. Add remaining ingredients and bake 45 to 60 minutes in 350° oven. Serves 4 to 6 people.
Heat brown sugar and Karo to a boil. Add all other ingredients. Drop by spoonfuls onto wax paper.
Brown beef and drain. Add remaining ingredients. Refrigerate. Add peppers to your liking.
Mix oleo into flour real well. Pour ice water and mix in eggs and salt. Roll out in good flour. Cut in strips. Add yellow food color into pot of boiling broth. Drop strips into boiling broth. Cook about 30 minutes at reduced heat.
Crumble sausage into skillet and brown it. Pour off excess fat. Add all other ingredients. Simmer at the lowest possible heat for about 1 hour.
Combine vegetables, vinegar, salt and pepper. Set aside. Dissolve Jell-O in boiling water. Combine with cold water. Let set in refrigerator until slightly thickened. Add vegetables. Chill. Serves 6.
Peel cucumbers or score lengthwise with fork tines. Cut into very thin slices. Sprinkle lightly with salt and let stand two hours. Wash off salt; drain. Combine remaining ingredients and pour over cucumber slices. Marinate at least one hour in refrigerator before serving.
Add chicken to other ingredients; put in casserole dish and cook until brown at 450°; usually takes 30 to 45 minutes.
Brown meat in suet. Add onions; cook until brown. Add beans, garlic, water and tomatoes. Season to taste. Simmer until the flavors are well blended.
Line a cookie sheet with waxed paper. In a medium bowl, combine 1/2 cup powdered sugar with marshmallow creme; blend and knead in remaining sugar. Divide mixture into 4 parts. Form each part into a rope 1/2-inch in diameter and cut into pieces 1 1/2-inches long. Place these on wax paper and freeze about 20 minutes until firm.
In large bowl, arrange lettuce, pepper, onion and peas in layers. Spread mayonnaise evenly over peas. Sprinkle sugar, then cheese. Cover and refrigerate at least 4 hours or overnight. Sprinkle with bacon just before serving.
Bring potatoes, onion and water to a boil in a large saucepan over medium heat. Reduce heat, cover and simmer 8 to 10 minutes, stirring once or twice until potatoes are tender. Stir in rest of ingredients. Simmer, uncovered, 3 to 5 minutes for flavor to develop. Add ham or tuna, if desired.
Mix all together. Form into a ball and roll in parsley flakes. Serve with crackers.
In a large bowl combine flour, sugar and cocoa; cut in butter until crumbly (it will be dry). Press this mixture into a 9 x 13-inch pan. Bake 15 minutes at 350° (325° in glass pan). While this is baking, beat milk, eggs and vanilla. Stir in nuts. Spread this over baked crust. Bake approximately 25 minutes or until lightly browned. Cool before serving.
Mix chopped apples and tomatoes with other ingredients. Stir to keep from burning. Cook until clear. Seal in glass jars.
Put sugar, flour and cornmeal in bowl. Toss lightly with fork. Add eggs, butter, milk, lemon rind and lemon juice. Beat until smooth and thoroughly blended. Pour into pie shell. Bake at 350° for 35 to 40 minutes or until golden brown.
In punch bowl, mix Kool-Aid, water and pineapple juice and chill. Add ginger ale just before serving.
Drain beets and pineapple. Use the juices and enough water to make 2 cups of liquid. Some lemon juice can be used. Bring the liquid to a boil and dissolve the gelatin. Cut beets into small strips. When gelatin is partially set, add pineapple, beets, celery and nuts.
Heat sugar, marshmallows and milk until bubbly (5 to 6 minutes). Remove from heat. Add butter and chocolate chip morsels. Cool slightly. Makes enough for 2 layer cake. Delicious.
Into a 2-quart casserole, sprinkle the rice. Add soup and milk; mix slightly. Place chicken on top. Sprinkle soup mix over all. Cover and bake in 300° oven for 2 hours.
Mix all ingredients except marshmallows; put in casserole dish and bake at 400°. Put marshmallows on top; heat through and serve.
How to make: Put ingredients into a blender and mix. Pour into tall glasses. Top with additional ice cream before serving, if desired. Serves 4.
Drain spinach until all water is off. Mix all other ingredients together. Add spinach and form into balls. Place on ungreased cookie sheet. Bake 20 minutes in 350° oven. Makes about 50.
Bring milk to a boil; add raisins. When cool, add beaten eggs, sugar, butter, salt and vanilla. Mix thoroughly, then stir in rice with a fork. Turn mixture into a greased baking dish. Set dish in a pan containing a little hot water and bake in moderate oven, 325° to 350°, until knife thrust in center comes out clean, about 30 minutes. Rather slow baking is trick of getting rice custard like texture to pudding.
Mix flour, sugar and cocoa, then add beaten egg yolks with 1/2 cup milk. Mix very good, then add 2 1/2 cups milk. Now turn heat on medium. Cook mixture until it thickens. Add butter/oleo, vanilla and salt. Beat 4 egg whites. Add 1/4 teaspoon cream of tartar and 4 tablespoons sugar. Makes 2 pies.
Cook hamburger meat with onion. Make sauce by mixing soup, cheese, evaporated milk and green chili. Watch mixture as it will burn on the bottom. Roll enchiladas by softening tortillas (either in oil or in the microwave) and adding hamburger and Longhorn cheese. After all enchiladas are rolled, place in 9x13 pan. Pour sauce over top and bake in 350 degree oven for 30 minutes or so. Also may use shredded chicken instead of meat. Make 6-8 servings.
Marinate spareribs in white wine overnight. Mix well sugar, pepper, onion and garlic cloves. Pour over spareribs and bake 2 1/2 hours at 350°.
Brown chops in fat in skillet. Make layers in casserole of rice (from box) and green beans. Add sauce, onion, salt and pepper. Top with pork chops. Cook in a 350° oven for 1 hour.
Mix salad oil, vinegar, sugar, celery seed and cold water. Add to vegetables and chill for 12 hours.
Mix all ingredients and bake at 350° for 35 minutes. You can substitute pumpkin pie spice for the cinnamon and nutmeg, if desired.
Put all fruit through grinder, skins included. Stir in sugar. Set in refrigerator overnight in glass dish. Serve with cold cuts.
Cream the butter and sugar together. Add eggs and beat well. Sift and measure flour with baking powder and salt. Add dry ingredients to creamed mixture alternately with water. Stir in honey and spices. Add raisins, figs and almonds. Pour into 2 greased loaf pans. Bake 50 to 60 minutes at 350°. Cool and frost or serve plain. Let set until cool. Slice and eat.
Slowly heat oysters and butter in saucepan until edges of oysters start to curl. At the same time, heat milk and half and half in another pan until small bubbles start to form around outside edge of milk. (Do not boil.) Combine milk, pepper and oysters and heat through. (Do not boil.) Salt to taste and serve with crackers.
Shred the cabbage and chop the peppers, pimento and onions. Mix. Put all the other ingredients in a saucepan. Bring to a good rolling boil and pour over the vegetables while hot. Mix again. Make at least a day ahead. Keeps well. Serves 15 to 18.
In microwave, heat chili and Cheez Whiz. Stir well. Add cream cheese. Heat and mix well. Add 1/2 jar salsa, if desired. Serve with tortilla chips.
Bake cake mix and cool. Slice each layer in half. Separate. Mix sugar with coconut (save part for icing).
Mix yeast in warm water; dissolve. Add butter, egg, sugar and salt. Add 1 1/2 cups flour. Mix well. Add rest of flour. Place in greased bowl. Let rise until double, about 1 to 1 1/2 hours. Roll out and cut into 30 diamonds. Dip each into melted butter; layer in Bundt pan. Let rise again, about 30 minutes. Bake at 350° for 25 to 30 minutes.
Butter bread on both sides. Place 8 slices of bread on cookie sheet with sides touching. Mix together chicken, eggs, mushrooms, onion and mayonnaise. Spoon this mixture over the bread, covering completely.
Put potatoes, soups, sour cream, onion and green peppers in a large mixing bowl. Let stand 10 minutes or until ingredients can be mixed.
Have cream cheese at room temperature. Combine with all other ingredients except nuts; mix well. Form into a ball. Put on waxed paper. Place in refrigerator and chill. Roll ball in chopped nuts and wrap in waxed paper. Place in refrigerator until time to serve. Will serve 25.
In large glass mixing bowl, combine and blend sugar and cocoa. Add milk and margarine. Do not stir. Cook on High for 2 minutes. Remove from oven and stir just enough to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into greased 8-inch square glass dish. Refrigerate 1 hour. Cut into serving pieces.
Dissolve yeast in warm water. Mix with eggs, sugar, potatoes and milk together with enough flour to make a sponge that will drop from spoon. Put to raise at 11:00. At 1:30 take 1 quart of flour, 1 teaspoon salt and 1/2 cup butter. Pour in sponge and make dough not quite as stiff as for bread. About 4:00 make into rolls to let raise and serve at 6:00. Bake at 350° for about 20 to 25 minutes.
In olive oil, starting with the garlic, saute until pale, then add onions and peppers. Add rest of ingredients. Simmer, covered, 45 minutes. Uncover, then simmer 15 more minutes to reduce water. Serve hot or cold with sour cream.
Combine first 3 ingredients in dutch oven. Cook over medium heat 8 minutes. Stir in celery, corn, onion flakes. Cover and cook 10 minutes, stir in oysters, milk, butter, and pepper over low heat. Garnish with bacon.
Preheat oven to 375°. Place margarine in 9x13 baking dish. Heat in oven until melted.	Combine milk, flour and sugar in bowl. Pour into melted margarine. (DO NOT STIR.) Arrange fruit on top. (DO NOT STIR.) Bake 40 minutes or until light brown. Serve warm with ice cream. Serves 12.
Unroll crescent rolls. Pinch all seams together. Spread uncooked sausage over entire section of dough. Sprinkle shredded cheese evenly over sausage. Roll the entire section into one log.
Bring cocoa, sugar and milk to a boil for 1 minute. Remove from heat and add margarine. Stir until melted. Add peanut butter. Stir until melted. Add oats and mix well. Drop by spoonfuls onto wax paper. Let cool.
Stir first 3 ingredients; cook over medium heat until thick. Add the vanilla; thin with mild vinegar, if necessary. Slice bananas lengthwise; spread with peanut butter. Pour cooled sauce over bananas for an after school treat, a dessert or on lettuce leaves. Makes an interesting salad.
In a large bowl (not a metal bowl), mix yeast, sugar, shortening, egg, salt and warm water.
Grate cabbage, or if preferred, may be sliced as for cole slaw. Sprinkle with salt and allow to stand 1 hour. Squeeze water out. Melt the margarine; add onion, sugar and caraway seed and cook until tender. Add cabbage; keep turning and simmer until done. This takes about 25 minutes. Season with black pepper.
Preheat oven to 350°. Grease bottom of 13 x 9 x 2-inch pan only. Mix brownie mix as directed on box. Fold in white chocolate chips. Pour into pan. Sprinkle almonds on top. Bake at 350° for 25 to 28 minutes. Let cool completely before cutting.
Combine all ingredients. Simmer for about 30 minutes. Do not let mixture boil. Serves about 16 (1/2-ounce) cups.
Mix sugar, butter, milk and cocoa into a pot. Bring to a boil for one minute. Add peanut butter; stir until melted. Add oats and vanilla. Mix well. Spoon droplets onto wax paper. Let harden and serve. Serves 3 dozen.
Lightly fry onion in butter until brown. Add meat, carrots, gravy and seasonings. Mix together; pour into greased baking dish. Cover with mashed potatoes. Top with cheese. Bake at 400° for 20 minutes. Makes 6 servings.
Slice radishes very thin. A mandolin will do a good job. Put them in a bowl with the onions. In a jar with tight fitting lid, combine balance of ingredients and shake well. Pour over radish mixture. Cover and refrigerate for 6 to 8 hours.
The cinnamon really brings out the full peanut butter flavor of these cookies. They are so fast and easy, I use just a bowl and a handheld electric beater or mixer.
Boil 5 minutes; cook, beating in confectioners sugar a little at a time. Beat well until thick enough to hold shape on cake. Add vanilla.
Line a 15 x 9-inch casserole dish with 4 to 6 slices of bacon. Sprinkle rice over bacon. Place 6 to 8 chicken breasts over rice. Sprinkle Lawry's blend garlic salt. Mix cream of mushroom soup with 1 soup can of milk; pour over chicken. Sprinkle with paprika. Cover; bake for 2 hours at 300°.
1. Add olive oil to skillet. Add sausage and ground beef. Transfer to casserole.
Cook broccoli. Mix soup with mayonnaise, lemon juice and curry. Make a layer of broccoli, then chicken, then soup mixture. Top with cheese. Bake for 30 minutes at 350°.
Crush crackers; saute onions and mushrooms in butter. Add crumbs, scallops and 2/3 of the cheese. Mix together thoroughly. Put into a buttered casserole dish. Cover with remaining cheese. Bake in 375° oven for 20 minutes to 1/2 hour.
In a large bowl or container, combine all ingredients. Mix well. Store mix in a tightly covered container.
Preheat oven to 350°. Butter 9-inch springform pan (2 3/4-inch sides). I spray with Pam. Combine 8 ounces chopped chocolate and butter in heavy saucepan over low heat; stir until melted and smooth. Cool lightly. Beat egg yolks and 1/2 cup sugar in large bowl until well blended. Stir in chocolate mixture. Beat egg whites and 2 tablespoons sugar until stiff but not dry. Using rubber spatula, gently fold beaten whites into chocolate mixture in 3 additions. Pour into prepared pan. Bake about 30 minutes until puffed and tester (straw or toothpick) comes out with moist crumbs attached. Remove from pan and cool 10 minutes. Wrap in plastic and refrigerate overnight.
Brown sausage and cut up. Beat eggs and fold in all ingredients. Pour into flat pan (9 x 9-inches) and cover. Let stand overnight. Bake for 45 minutes at 350°.
Heat oven to 375°. Grease a 1 1/2-quart casserole dish. Cook bacon in skillet until almost crisp. Add onion. Cook, stirring frequently, until bacon is crisp; drain. Spread bacon and onion in bottom of casserole dish. Beat baking mix, eggs, milk, salt and pepper until almost smooth. Slowly pour mixture over bacon; sprinkle with cheese. Bake, uncovered, until knife inserted in center comes out clean (about 35 minutes).
Stir together 2 cups flour and yeast. Heat milk, water, oil, honey and salt until very warm (120° to 130°). Pour into yeast and flour mixture. Beat 3 minutes with electric mixer or by hand 300 strokes. Add enough additional flour to make a soft dough. Beat well or knead briefly. Let rest 10 minutes. Roll out 1/2-inch thick on well-floured surface. Cut into 3 or 4 inch rounds with canning jar ring or tuna can. Let rise on greased baking sheets for 1/2 hour. Bake at 400° until lightly browned, 12 to 15 minutes. Cool on racks. Makes 12 to 15 buns. Recipe may be doubled. Rounds cut 1/4-inch thick may be stacked before baking for an easily split hamburger bun. For hot dog buns pull the round into an oblong shape.
Heat oven to 350°. Saute onion in butter. Add cheeses, milk, Worcestershire sauce, dry mustard, salt and pepper. Let cook until cheeses are melted. Cook macaroni according to directions. Drain macaroni. Mix macaroni together with other ingredients and empty into a well-sprayed casserole dish. Bake for one hour.
Roll out canned biscuits to make a rectangle, 12 x 9 x 1/2-inch, cut into squares.
Combine first 5 ingredients in a 2-quart saucepan. Slowly stir in water. Cook over medium heat, stirring until mixture comes to a boil. Let cool. Combine next 6 ingredients; mix well until crumbly. Pour cooled mixture into pie shell; top with crumbs. Bake at 350° for 40 minutes or until golden brown. Makes 6 or 8 servings.
Crush Oreos and place half in the bottom of the tray or an 11 x 17-inch pan (I use a flower pot). Save the rest of the crushed cookies for top. Using mixer, blend Cool Whip, cream cheese, powdered sugar and margarine. In a bowl, combine pudding, milk and vanilla. Beat mixture until consistency of pudding. Combine both mixtures and pour over layer of crushed Oreos. Sprinkle the remaining Oreos on top. Refrigerate until serving time. For double or triple recipe, layer the Oreos and mixtures several times. Place gummy worms on top.
Heat oven to 375°. Spray 2-quart glass baking dish with nonstick cooking spray. In medium bowl, combine chicken, cilantro, black beans and chiles; mix well. Spoon 2 tablespoons enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce. Spoon half chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Spoon 1/2 sauce and 1/2 sour cream randomly over cheese. Repeat layers; cover with foil. Bake 30 to 35 minutes. Uncover; sprinkle remaining cheese on top and bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.