HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, place peaches, pineapple and fruit cocktail, using all juices. Slice strawberries and add to other fruit. Add instant pudding mixes. (Do not prepare puddings according to package, just drop in bowl with fruit and mix.) Add bananas, sliced. Mix all and refrigerate. To make low calorie, use sugar-free fruits and pudding mixes.
Grease 2-quart baking dish. Beat egg whites at room temperature until stiff. Beat yolks until thick. Stir corn meal and salt into scalded milk, beating hard. Cook a few seconds over low heat, stirring until consistency of thick mush. Blend in corn and butter, then baking powder. Fold in yolks, then whites. Pour into baking dish. Bake in a 375° oven for 35 minutes or until puffy golden brown. Knife inserted in center should come out clean.
Melt margarine in saucepan. Add milk, sugar and cocoa. Place over medium heat. Bring to a boil, stirring occasionally. Remove from heat. Cool for 1 minute.
Combine broth, juice, onions, paste, thyme, basil and allspice in a large saucepan. Simmer, uncovered, until onion is soft, 5-10 minutes. Remove from heat and stir in lemon juice. Just before serving, top each bowl with a spoonful of yogurt or sour cream, and a sprig of parsley. Serve hot.
In large bowl, beat eggs. Add sugar and salt. Stir well. Add milk and vanilla. Stir. Pour into glass and sprinkle with nutmeg.
Combine first 7 ingredients. Bring just to a boil, stirring constantly. Cool; beat in softened ice cream. Add nuts. Spread in pie shell and freeze until firm. Garnish with whipped cream and nuts if desired.
Mix the cake as directed on the box. Put 1 or 1 1/2 tablespoons of cake mix in the cones and cook as directed for cupcakes. Cool 15 minutes. Put icing on top and add sprinkles. Should serve 20 to 30.
Stir the orange juice (thawed) and milk together in container with lid. Add the vanilla pudding; seal and shake. Stir in sour cream; chill 2 hours. Use with assorted fruits such as apples, oranges, bananas, strawberries, pineapple, cantaloupe, grapes, etc.
Your ham should be a country cured ham. Soak it in water for a day, changing the water each 8 hours (3 times).
Preheat oven to 350°. Grease a 9 x 13 x 2-inch pan. In a large bowl, combine all ingredients and mix well with an electric mixer. Pour into prepared pans. Bake 1 hour. Cool before cutting. For easy cutting, grease knife with vegetable oil or butter. Makes 24 servings.
Brown the ground beef and drain. Add soup and simmer 30 minutes. Boil potatoes and fix as creamed potatoes. Place on platter. Make a well in the center. Fill with meat mixture. Serve with salad.
Mix dry ingredients. Coat chicken breast halves with mixture. Cook in olive oil 8 to 10 minutes per side or until crispy.
This is wonderful for leftover turkey. Amount of potatoes depends on the amount of turkey you have. Peel and cube potatoes, boil. Cube meat. Saute onion in butter until tender. Add meat, then potatoes. Prepare brown gravy mix and pour around hash.
In a large bowl, with a wooden spoon, mix oil, sugar, eggs, vanilla and chocolate chips together. Then sift flour and other dry ingredients into the mixture. Mix all of the ingredients well. Fold in apples. Bake one hour at 325° in greased tube pan.
Mix the sugar, shortening, eggs and vanilla. Add the flour and baking powder, then add the milk with the soda dissolved in it. Batter will be thick and stiff, but fluffy. Spread in a 12 x 18-inch pan. Spread the cherries on one half of the cake and the blueberries on the other half.
Layer in glass bowl: All cupcakes (quartered), then sprinkle Kahlua over them. Add 1/2 pudding mixture; sprinkle 1/2 Heath bars (broken up), then 1/2 Cool Whip mixed with nuts and marshmallows. Then repeat with pudding, Cool Whip mixture and sprinkle with rest of broken Heath bars.
In a large mixing bowl, beat butter, sugars, eggs, milk and vanilla. Combine dry ingredients. Add to creamed mixture and mix well. Stir in oats, raisins and nuts; mix well. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until light golden brown. Remove from baking sheets to cool on wire racks. Makes 5 dozen.
Mix punch, 7-Up, pineapple juice, ice cream and lemon juice. Slice all of the fruit very thin and add to the punch mixture. Just before serving, add several trays of ice cubes. Makes 2 gallons.
Melt the butter in a pot and add the shallots and the celery. Cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the mussels, thyme, bay leaf, parsley, pepper and salt. Pour the beer over the mussels and cover the pot. Bring them to a boil over high heat and steam the mussels until they are opening. It will take about 4 minutes. Be careful not to overcook the mussels, otherwise they will be tough. Shake the pot several times to toss the mussels with the vegetables. Spoon the hot mussels into soup plates along with some broth. Sprinkle with a little bit of parsley just before serving.
Preheat oven to 450°. These ingredients can be mixed in a blender. Pour in a deep 9-inch unbaked pie shell. Bake in preheated oven at 450°, then reduce heat to 350° and bake until crust is brown. Serves 6.
Mix together first five ingredients, then add whipped cream and nuts. Chill 3 hours.
Combine tomato sauce, sugar, vinegar, Worcestershire sauce, salt, pepper and chopped onion. Place the roast on a large sheet of foil in baking dish and cover with bacon slices. Pour the tomato sauce mixture over roast. Fold and seal foil around the roast. Bake at 300° for 3 hours.
Cream sugar and 1 stick of oleo. Melt candy and 1 stick of oleo. Mix eggs, flour and buttermilk. Add all together. Cook in tube pan at 325° for 1 hour and 10 minutes.
Cook chicken in skillet 10 minutes or until browned on both sides. Remove chicken, keep warm. Using same skillet, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper; heat to boiling. Put chicken back in skillet and reduce heat to low, simmer 5 minutes or until chicken is fork-tender. Garnish with lemon slices.
Mix dry ingredients together.	Beat egg whites and set aside. Mix milk and eggs with	dry ingredients. Cook in a double boiler over low heat. Add butter while cooking. When mixture is thickened,	remove from heat and add vanilla. Pour into 2 baked pie shells. Top with meringue and bake at 350° until meringue is brown.
Put dill in 2-quart jar; add mustard seed, alum, sugar and salt. Pack pickles in jar. Add garlic. Add vinegar to each jar. Fill with cold water. Seal. Put cans in a canner. Bring to boil. Boil 1 minute. Remove from canner; cool. Store 30 days. Ready to eat. Wipe off tops of jars; seal. After being in canner, if doesn't seal, redo the lids.
Have egg whites at room temperature for best volume in beating. Be sure egg whites are free from particles of egg yolk and beaters and bowl are not greasy. Yolk and grease prevent egg whites from beating up. Add cream of tartar and vanilla to egg whites and beat until soft peaks form. Add sugar in 1 tablespoon portions, beating constantly. With last addition of sugar, beat meringue until stiff peaks form.
Butter 9-inch pie plate. Sprinkle with green chiles. Spread cheese over. Pour eggs with water on top. Bake at 350° for 35 to 45 minutes. Done when knife placed into center comes out clean. Cool 10 minutes before cutting.
Sift together flour, baking powder, soda and salt into a bowl. Add shortening, sugars, eggs, water and vanilla. Beat until smooth, about 2 minutes. Fold in rolled oats and coconut. Shape dough into small balls; place on greased baking sheet. Bake at 325° for 12 to 15 minutes. Makes 7 dozen cookies.
In heavy saucepan, cook sugar, margarine, syrup and salt over medium heat, stirring constantly. After the mixture begins to boil, cook only 5 minutes more. Remove from heat and add flavoring and soda. Pour over popped corn. Stir to coat.
Combine beef, rice, onion, bell pepper, egg, Worcestershire, mustard, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and garlic powder. Form into 1 1/2-inch balls (about 18). Place into a shallow 2 1/2-quart casserole. Combine soup, water, ketchup and remaining salt and pepper; bring to a boil. Pour over meat balls. Cover and bake at 350° for 1 hour. Remove from oven; stir in cheese spread.
Combine sugar, cocoa, milk and margarine. Let come to a boil, stirring constantly. Boil one minute; remove from heat and add oatmeal, peanut butter and/or nuts and vanilla. Mix and drop by teaspoonfuls on waxed paper and allow to cool.
Combine all ingredients in casserole. Cover and cook in 350° oven for 1 hour.
Combine veal, pork, rice, sugar, onion, salt and pepper. Separate leaves of cabbage and wilt them by placing in boiling water for a few minutes. Drain leaves thoroughly. Place about 1/2 cup of the mixture on each cabbage leaf and roll up securely. Place rolls in a baking pan. Dot each with butter. Pour tomato juice over the rolls. Bake at 350° for 1 hour. Serves 6.
In a 6-quart kettle, combine cabbage, salt, pepper, onion and 1 1/2-quarts water. Bring to boiling, covered. Add beef, soup bone and tomato puree. Bring to boiling. Reduce heat and simmer, covered, 1 hour. Add potatoes. Simmer, covered, 1 hour.
Boil and bone chicken. Mix together chicken, tomatoes and soups. Brown onion in margarine; add to chicken mixture. Layer Doritos, cheese and chicken mixture. Bake at 350° for 20 minutes.
Make syrup of 3 cups sugar, salt and cream. Put on low heat to boil. Melt other cup of sugar in heavy cast-iron skillet until dissolved and light brown in color. Add syrup to this mixture and cook until it forms firm ball. Add pecans. Remove from heat and beat until creamy. Drop by spoonfuls on wax paper.
Warm the honey to boiling with the oil. Pour over the first 5 ingredients. Bake in 350° oven 15 minutes; stir, then bake 15 minutes more. Add raisins after removing from the oven for the last time. Store in container at room temperature.
Preheat oven to 375°. Combine butter, sugars and vanilla; beat until creamy. Beat in eggs. Gradually add flour. Stir in chocolate morsels and nuts. Bake at 375° for 20 to 25 minutes. Cool; cut into squares.
Beat eggs well. Then add the next 7 ingredients and beat until smooth. Stir in the coconut, nuts, pineapple and carrots with a mixing spoon. Pour into a greased 9 x 13-inch cake pan. Bake at 350° for 50 minutes.
Remove large stems from fully ripe berries and crush. Heat gently until juice starts to flow; then simmer, covered, 15 minutes. Place in jelly bag and squeeze out juice. Measure. Add 1/4 cup lemon juice. Mix Sure-Jell and bring to hard boil, stirring occasionally. Add sugar at once, cook and stir. When mixture returns to full boil (cannot be stirred down), cook and stir 1 minute. Remove from heat; skim off foam with metal spoon. Pour at once into glasses, leaving 1/2-inch at top. Cover with 1/8-inch hot paraffin. Cool, cover with loose fitting lids. Store in cool dry place.
Place brisket in a 9 x 13-inch glass or ceramic baking dish. Combine tomato juice, celery, onion and garlic salts. Pour over meat. Cover or place in a large plastic bag. Refrigerate overnight.
Combine apples, drained pineapple and macaroni rings in a large bowl. Cook the lemon juice, beaten eggs and sugar mixture over low heat, stirring with a wooden spoon until thick. Cool 10 minutes. Pour over ingredients. When ready to serve, fold in whipped cream.
Cook for 20 minutes all ingredients, lower heat when starts to boil. Cook 20 minutes longer. Pour into sterile jars; process 30 minutes in boiling water bath. Makes 21 pints or 11 quarts.
In large bowl combine all ingredients except cranberries. Blend and stir in berries. Chill dough for 1 hour or more. Shape into balls using a teaspoon. Place on ungreased cookie sheet. Bake at 375°, 12 to 15 minutes. Remove from cookie sheet immediately.
Wash chicken. Dip in dry mix. Place on baking dish sprayed with Pam. Spread melted margarine on top with a paintbrush. Bake at 350° for 1 hour.
Stir pie filling, yogurt and Cool Whip until mixed well. Break cake into bite-size pieces. Layer filling, cake, filling, etc. into container. Garnish with lemon slices if desired. Can also be used as frosting. Slice cake into 3 or 4 layers and frost between each layer with filling/yogurt/Cool Whip mixture.
Saute onion and bell pepper in butter until tender. Add 3 tablespoons of flour and milk until creamy. Add olives, pimentos and drained mushrooms; add in cheese, Accent and hominy, drained. Mix altogether and let set overnight. Bake 30 minutes at 350°.
Line 9 x 13-inch pan with waxed paper. In heavy saucepan, combine corn syrup, sugar and salt; bring to boil. Remove from heat; stir in peanut butter and vanilla. Stir in remaining ingredients, except chocolate chips; cool slightly. Add chocolate chips; press into prepared pan. Refrigerate 30 minutes; cut into bars. Store in refrigerator.
Bake cake in two layers. Use only one layer. Crumble half of the one layer in a bowl. Sprinkle 2 or 3 tablespoons of the Kahlua over the cake; spread layer of chocolate pudding on that and then layer of Cool Whip. Crumble bars and sprinkle on top of Cool Whip. Repeat, making two layers. Refrigerate until served.
Stir until fluffy. Chill 1 hour. Drop on cookie sheet. Bake at 400° for 8 to 10 minutes.
Cream butter, margarine and sugars. Add eggs, one at a time. Mix in vanilla wafers and milk. Fold in coconut and nuts. Bake in a greased tube pan at 300° for 1 hour, 30 minutes. Frost with Hard Sauce.
Mix first four ingredients. Bake in shallow pan at 350° for 20 minutes; stir occasionally to break into crumbs. Sprinkle 2/3 of crumbs into a 13 x 9 x 2-inch pan. Combine egg whites, sugar, strawberries, lemon juice and food coloring. Beat at high speed about 10 minutes. Fold in Cool Whip. Spoon over crumbs. Top with remaining crumbs. Freeze for 6 hours. Garnish with a fresh strawberry if desired. Serves 12.
Boil the first 3 ingredients gently for 4 minutes; take off burner. Add the jello. Have glasses hot. Ladle in jam. Keep stirring to keep fruit mixed evenly. Wax when jam is hot. Add more wax when cold. Or seal with Kerr/Ball lid and store in refrigerator.
Mix cranberries and sugar; let set overnight; drain. Add grapes, nuts and pineapple to cranberries.
Combine first 4 ingredients in a small bowl. Set aside. Combine sugar and oil. Beat at medium speed of electric mixer for 2 minutes or until well blended. Add egg. Beat well. Add flour alternately with bananas, beginning and ending with flour. Blend well after each addition. Stir in vanilla.
In 3 separate bowls, place flour, beaten eggs with milk and breadcrumbs. Dip chicken cutlets in flour, then eggs, then coat with breadcrumbs.
Cream margarine and sugar. Combine flour, baking powder and salt. Work in flour and beat in egg. Stir in nuts. Drop by 1/2 teaspoon 2 1/2-inches apart on cookie sheet that has been lined with aluminum foil and sprayed. Bake in a 375° oven for 5 minutes. Cool and peel off.	Store with layers of wax paper between.
Cream margarine and cheese together. Add flour and work it in to form a dough. Chill for 1 hour or more. Roll dough 1/8 inch thick. Cut into 2 or 3-inch squares. Place jam or preserves in center; fold squares to form triangles. Seal edges tight. Bake at 425° for 15 minutes or until lightly browned.
Puree 3 bananas and whisk with lemon juice, mayonnaise, yogurt and tarragon. Refrigerate at least 2 hours. Cut chicken or turkey into bite-size pieces. Add cut green apples and raisins. Add walnuts and mix. Cut remaining 2 bananas into thick chunks and add the banana puree blend to recipe. Mix together. Serve chilled.
1st Layer: Melt margarine and pour over crushed Oreo cookies (reserve 1/2 cup cookies crushed). Lightly pat mixture into bottom of oblong pan and refrigerate until firm.
In large saucepan, place broccoli, celery, onion and broth. Bring to boil; cover and simmer 8 minutes until vegetables are tender. In medium bowl, combine milk, cornstarch, salt, pepper and thyme. Add milk mixture to vegetable mixture and cook until soup is slightly thickened and just begins to boil (about 4 to 5 minutes), stirring constantly. Remove from heat and add cheese, stirring until melted. Makes 4 servings. (Recipe can be doubled nicely.)
Pour syrup in small bowl. Blend in pudding mix. Gradually add milk, stirring constantly. Let stand 10 minutes or slightly thickened. Makes about 2 cups.
Mix herb dressing with vinegar or balsamic vinegar. Toss other ingredients together in bowl. Pour dressing over. Serve with crumbled blue cheese.
Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout. Put sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well. Heat butter in a saucepan; add onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add sprouts and stir until sprouts are coated with butter and are hot. Makes 4 servings.
In a medium bowl, whisk together milk, flour, egg, 1 tablespoon sugar, oil and salt until blended and smooth. Let stand for 30 minutes.
Cook noodles in boiling water until soft. Cook ground beef until done. Drain water off noodles and grease off ground beef. Then mix together in pan and put sauce in. Then serve.
Mix flour and 1 cup of sugar together until smooth. Add milk. Melt margarine and pour into flour, sugar and milk mixture. Add peaches and pour into buttered dish. Sprinkle 1/2 cup of sugar over top. Bake at 350° for approximately 30 minutes or until lightly brown.
Beat egg whites with a pinch of salt until stiff, but not dry. Beat in cream of tartar and sugar by tablespoons. Line in well-greased 9-inch pie pan. Sprinkle with chopped pecans. Bake at 275° for about 1 hour or until delicately brown. Cool thoroughly.
In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes. Remove; set aside. Keep drippings. Add onion to drippings; cook until tender but not brown. Drain fat. Add chicken to skillet. Combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon or thyme, salt and ground red pepper. Pour over chicken. Do not stir. Bring to boil. Reduce heat, cover and simmer for 30 minutes. Skim off fat. Add rice. Make sure all rice is covered with liquid. Cover and simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with snipped parsley. Makes 6 servings.
Mix all dry ingredients together first. Then add remaining ingredients. Mix well. Bake in a muffin tin at 400° for 15 minutes. Muffins are best if batter is kept in refrigerator overnight before baking. Batter will keep in refrigerator up to 6 weeks.
Mix together banana creme, whipped cream, sour cream and milk until blended well. In another bowl, place vanilla wafers, then a layer of bananas. Spoon enough banana mixture on top to cover. Repeat process until all the mixture is used, making sure mixture is the last step. Refrigerate until ready to eat, or may be eaten immediately.
Wash cherry tomatoes and green onions. Cut cherry tomatoes in half and place in bowl. Cut green onions and place in bowl with tomatoes. Take oregano and crush with your hands, over the onions and tomatoes. Drizzle olive oil and vinegar over salad, to taste. Cut up Feta cheese in small chunks and sprinkle over salad.
Brown ribs at 400° for 1 hour. Add sauce. Lower temperature to 350°. Cook, uncovered, for 45 minutes (baste and turn every 15 to 20 minutes). Add water, if needed. Cover with aluminum foil and bake for 40 minutes. Uncover and bake 10 to 15 minutes. Can add pineapple juice instead of water. (Two hours and 40 minutes, total.)
Covers 2 pounds of meat. Dip meat, mushrooms, etc. and deep-fry.
In small bowl, combine soy sauce, wine, ginger and garlic. Mix in the chicken pieces. Heat 2 tablespoons oil and stir-fry livers. Remove livers. Add remaining oil to skillet and add drained chicken breast and then mushrooms and cook about 3 minutes, stirring constantly. Return livers to skillet with marinade, juice, cabbage and onion; cook about 3 minutes. Add pea pods and cook 3 more minutes or until crisp-tender. Add 2 tablespoons water and serve with Chinese noodles or vermicelli.
Heat water, butter and onion salt until boiling. Add remaining ingredients. Bake, uncovered, in 9 x 13-inch casserole dish at 300° for 1 hour.
Combine lime jello, boiling water and pineapple juice. Refrigerate and let cool. Mix cream cheese, crushed pineapple and mayonnaise together. Mix together the whipping cream and chopped nuts. When jello mixture has cooled, mix all ingredients together. Pour into container. Let set 3 or 4 hours before serving.
In a large pot, put 2 1/2 quarts of water. Add the carrot, onion and celery; bring to a boil. Simmer for 15 minutes. Add potatoes, salt and pepper. Cook until vegetables are tender. Add flour with a small amount of water to make a paste. Add a little of the hot liquid, mix and add to the soup to thicken it a little. Add the milk; bring back to a boil. Serve.
Mix together the pudding, milk and Cool Whip. Layer pudding mix, bananas and wafers. Refrigerate.
In a small saucepan, stir together sugar, cocoa and cornstarch. Add milk. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Serve with ice cream, frozen yogurt, angel food cake and fresh fruit.
Mix the butter and sugar together, then add the beaten eggs and mix well. Then add the flour to which the soda, salt and spices have been added. Mix well. Spread in a 9 x 13-inch pan (greased) and bake at 350° for 40 to 45 minutes or until it tests done. Serve with whipped cream or Cool Whip.
Cut cooked chicken into 12 strips and sprinkle with salt to taste. Set aside. In large skillet, saute onions and garlic in butter until soft. Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Simmer 20 minutes. Remove chicken. Dip each tortilla in sauce. Place 1 piece chicken on each tortilla with 2 tablespoons cheese. Roll and place in 9 x 13-inch pan with seam down. Blend sour cream into remaining sauce and pour over enchiladas. Sprinkle with cheese. Bake at 350° for 40 minutes.
Measure 2/3 cup of dry cake mix; set aside. Combine remaining cake mix, butter and 1 egg, mixing well. Press into bottom of greased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Make crust. Bake. Cream the cream cheese and sugar together. Spread on crust. Mix pudding and milk together until thick enough. Pour over cheese mixture. Top with Cool Whip. Can garnish with remainder of nuts or candy. Chill.
Spray or oil bottom of a 9 x 13-inch pan. Sprinkle with pecans and coconut. Pour cake mix over the mixture. Mix powdered sugar and cream cheese. Pour over top of cake mix. Bake at 350° for 45 minutes. Top will crack open as it bakes.
Cream egg and margarine. Add cake mix. Pat in 9 x 13-inch greased baking dish.
Boil water and raisins for 5 minutes; set aside to cool. Cream together shortening, eggs, sugar and vanilla in separate bowl. Add nuts, flour, baking soda, baking powder, cinnamon, nutmeg and allspice to cooled raisins. Mix all ingredients together. Drop by teaspoon onto greased baking sheet. Bake at 400° for 12 to 15 minutes.
Place cake in a large glass oblong dish. Mix pudding with milk and ice cream. Pour over the cake and place in refrigerator. Dissolve jello in boiling water, let cool. Add the strawberries, and pour over the cake. Store in refrigerator.
Cut broccoli, cauliflower and onion in small pieces. Mix remaining ingredients and pour over the broccoli, cauliflower and onions.
Combine crushed pineapple with juice and dry apricot Jell-O in saucepan. Cook until Jell-O is completely dissolved, stirring constantly. Set aside to cool. Beat chilled milk with cream cheese until smooth. Fold into chilled Jell-O, do not beat. Fold in carton of Cool Whip.
Combine butter, syrup and sugar in saucepan. Let boil 5 minutes and add salt and soda. Stir until foamy. Add vanilla and peanuts. Pour over popcorn and stir to coat. Bake at 250° for 1 hour, stirring every 15 minutes.
Place chicken in bottom of baking dish. Mix the sour cream and cream of chicken soup together until well blended. Spread over chicken. Crumble crackers on top of sour cream mixture. Cut up margarine and place on top of crackers. Bake for about 45 minutes to an hour at 350°.