HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line an oblong baking dish with graham crackers (lengthwise). (It will probably take 2 full graham crackers and 1/2 graham cracker per row, and I usually have three rows.) Mix vanilla pudding with milk (I use skim milk). When thoroughly mixed, blend in the Cool Whip thoroughly. Pour 1/2 the vanilla/Cool Whip mixture over the graham crackers in the pan; put another layer of graham crackers just like the first layer over the pudding/Cool Whip mixture, and then pour the remaining pudding/Cool Whip mixture over the second layer of graham crackers. On top of the second layer of pudding/Cool Whip mixture, put another layer of graham crackers.
Saute onion and green pepper in margarine. Add corn, water, salt and pimento. Cover and cook 8 to 10 minutes on low heat. Serve hot, garnished with bacon bits.
Put all ingredients in a saucepan. Bring to a boil. Lower heat to simmer and add water as needed. Will last two weeks if kept in refrigerator overnight. After about a week, add vanilla and nutmeg.
Pour boiling water over raisins and shortening. Cool and set aside. Mix ingredients together. Bake at 350° for 1 hour. Makes 4 small loaves or 5 (No. 2) cans. Grease pans well.
Combine dry dressing mix, Parmesan cheese and dill weed; set aside. Put cereal, nuts and pretzels in 2-gallon bag. Pour oil over cereal mixture. Close bag and toss gently. Add salad dressing mixture. Toss gently until coated. Store in airtight container.
Conventional Oven: Heat oven to 400°. Roll dough around bread sticks. Bake until bacon is cooked. Remove and let drain, then roll sticks in Parmesan cheese.
Bring fruit, juice and Sure-Jell to rolling boil. Add sugar. Bring to boil and boil for 1 minute. Put in sterile jars and seal. (Make sure to stir constantly.)
Mix together sugar, oil, eggs, vanilla, baking soda and buttermilk, then mix in the rest. Bake at 325° for 40 minutes. Cool and cover with Prune Cake Icing.
Cream margarine and sugar in mixer bowl until light and fluffy. Add vanilla and flour; mix well. Stir in walnuts and potato chips. Chill for 30 minutes.
Put the water and lemon juice on fire and bring to a boil. Add the jello to this; stir until dissolved and cool. When beginning to congeal, mix in the ice cream. Mix with electric mixer until ice cream is smooth. Add a handful of coconut. Pour into shell; sprinkle with coconut on top. Refrigerate.
Simmer chicken in water to cover for 1 1/2 hours. Cut up and arrange in a 9 x 13-inch glass dish. Combine soup and milk and pour over chicken. Heat broth and butter to boiling and pour over stuffing mix. Bake at 350° for 1 hour. Serves 8.
Crush Oreos. Blend in Cool Whip and pecans. Freeze overnight. Kids love this and it's easy for mom! Can be doubled.
Dice and cook potatoes (leave on the peel). Drain water off potatoes and place in 13 x 9-inch pan. Blend sour cream and mayonnaise together and pour over potatoes. Cube cheese and drop over mixture. Sprinkle dish with bacon crumbs. Salt and pepper to taste. Bake at 350 for about 25-30 minutes.
In a bowl, drain pineapple reserving juice in a saucepan. Mix together reserved juice, 1/2 cup water and lemon juice. Heat to boiling. Remove from heat and add gelatin stirring thoroughly into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple. Pour into 4 cup mold. Chill until firm. Makes 8 servings.
Mix first 5 ingredients in a mixing bowl. Stir in nuts. Sift flour with soda and add to first mixture. Add oatmeal and mix well. Shape dough into balls the size of walnuts and roll each ball in granulated sugar and place on a greased cookie sheet. Place 1 quarter cherry on each ball and bake at 350° for about 10 minutes.
Basic Bread Batter: Cream 1 cup sugar with 4 tablespoons of shortening. Add 1 cup milk, 1 egg and 1 teaspoon vanilla extract. Beat well. Add mixture of 2 cups flour, 3 teaspoons baking powder and 1 teaspoon salt. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes.
Mix all ingredients well. Press into a 13 x 9-inch pan. Bake at 325° for 20 minutes; cool.
Cut potatoes into cubes. Place in stock and cook until almost done. Add milk, butter and sour cream. Cook until potatoes are done. Thicken with potato flakes if necessary. Serve hot. Garnish with green onions, bacon bits and cheese.
Preheat oven to 425°. Mix filling ingredients in order given. Pour into unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking 35 to 45 minutes or until knife inserted near center of pie comes out clean. Cool completely.
Cook noodles and drain. In a bowl, gradually add milk to soup, add green pepper and onion. In a buttered 2 quart casserole alternate two layers each of noodles, ham, cheese and sauce. Bake 30 to 40 minutes in 350° oven.
Place all dry ingredients in mixing bowl. Add green pepper, scallions and red peppers. Add creamed corn, buttermilk and eggs. Stir to blend. Fold in grated cheese, leaving some to be sprinkled on top. In an oiled baking pan, add mixture. Sprinkle cheese on top. Cook in preheated oven at 350° until done.
Preheat oven to 325°. Grease 10 x 6-inch baking dish. Arrange half of bread halves in bottom of dish; sprinkle with half of coconut. Top with remaining bread. Heat milk, sugar and butter. Beat egg, vanilla and salt. Pour milk mixture into eggs, stirring constantly. Pour mixture over bread; sprinkle with remaining coconut. Place filled baking dish into 9 x 13-inch pan and set on oven rack. Carefully pour boiling water into lower pan (1-inch). Bake 1 hour or until knife inserted in center comes out clean.
Mix together well. Shape into a roll and wrap with foil, shiny side out. Refrigerate 24 hours. Remove from refrigerator; cut holes in bottom of foil so fat can drip. Place on rack in pan and bake at 350° for 1 1/2 hours.
Beat together first 4 ingredients. Add eggs. Mix in dry ingredients. Stir in raisins or nuts. Drop by teaspoon onto greased cookie sheets. Bake at 375° for 12 to 15 minutes. Makes 6 dozen.
In a large saucepan or Dutch oven, combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, garlic salt and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender. Stir in beans and beef or chicken. Divide among 6 airtight containers or freezer containers. Store up to 3 days in the refrigerator or 1 month in the freezer.
Combine dry pudding mix with crushed pineapple and juice. Stir in Cool Whip, marshmallows and nuts. Place in serving bowl and refrigerate overnight or several hours.
Stir milk and soup together. Add green beans and 1/2 of onions. Pour into baking dish and garnish with rest of onions. Bake at 350° for 20 minutes.
Melt margarine in skillet. Blend in flour, salt and pepper. Add 10 3/4 ounce can chicken broth and milk. Cook, stirring constantly, until thickened.
Mix all ingredients by hand. Grease 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Reserve 20 cookies. Prepare brownie mix batter according to package directions. Stir in remaining cookies. Spread batter in a greased 12-inch pizza pan. Bake at 350° for 18 to 20 minutes or until done. Sprinkle marshmallows over top of hot brownie. Bake for 3 to 5 minutes. Sprinkle with nuts, candies and remaining cookies, pressing lightly. Cool slightly; cut into wedges. Serve warm or cold.
Dissolve yeast in warm water. Cut shortening into dry ingredients. Add yeast and buttermilk and knead until well blended. Roll and cut like biscuits. Dip in melted butter and fold. Let rise until double in size, about 1 hour. Bake at 450° for 15 to 20 minutes. Dough may be stored in refrigerator for days.
If you do not have veal, use equal amounts of beef and pork. Mix meat together thoroughly; add seasoning, celery and water in which celery was cooked. Beat eggs and add to mixture. Also add bread over which the hot milk has been poured. If too dry, add more milk. Form into soft balls, roll in flour and brown in drippings. Make gravy; pour over balls and bake slowly for 1 1/2 hours in moderate oven.
Combine liquid Butter Buds with boiling water, sugar and molasses. Sift soda, lite salt, spices and flour. Add to mixture. Beat in Egg Beaters. Pour into a 9 x 13-inch pan that has been sprayed with a nonfat cooking spray. Bake at 350° for 35 to 40 minutes.
Marinade: Mix oil, lemon juice, Greek oregano, salt, garlic powder, Accent, and pepper.
Wash beans; place in large heavy pot. Cover with water; cook over low heat for one hour. Fry salt pork. Add onion, garlic, celery and bell pepper. Cook over low heat about five minutes. Remove from heat and add all remaining ingredients except parsley and vinegar. Cook an additional hour over very low heat. Add vinegar and parsley. Let cook on stove for a few hours. Taste and add additional seasoning, if necessary. Serve over rice.
Mix 1/2 cup of flour with fruit and nuts, then mix together all ingredients and drop from a teaspoon onto greased baking sheet. Bake 20 minutes at 300°.
In a 2 quart sauce pan combine ingredients including pecans. Boil to soft ball stage 238° on a candy thermometer. Remove from heat. Stir rapidly until gloss is lost. Drop onto wax paper by teaspoons. Let harden.
Boil chicken until done. Combine Ro-Tel tomatoes and cream of chicken soup in a bowl. Mix well. Place chips in 2-quart casserole dish. Cover chips with pieces of chicken, pouring the mixture of tomatoes and soup over this. Sprinkle with cheese. Place in oven at 350° until cheese melts. Best when eaten hot.
In an oblong cooking pan, place chicken with cheese on top. Stir soup and milk. Place over chicken. Combine butter and stuffing. Sprinkle over chicken. Bake at 400° for 35 minutes. Serve over rice.
Melt chocolate with 1/3 cup water according to package directions. Stir until smooth. Let cool to lukewarm. Meanwhile heat oven to 350°.	Grease 8 1/4 inch x 4 1/2 inch loaf pan; line bottom with waxed paper. Put sugar, butter, salt, baking soda, and vanilla in a medium bowl. Beat with mixer on high speed until well blended (mixture will not be creamy).	Add eggs one at a time, beating until creamy, pale, and fluffy. Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk. Beat in remaining flour and milk, then chocolate until blended. Scrape into prepared pan.	Bake 60 to 65 minutes until wooden pick comes out clean.	Cool cake in pan on a wire rack 5 minutes. Run a knife around cake, invert onto wire rack; peel off paper and cool completely.
Sift dry ingredients together. Add beaten egg and crushed pineapple with juice. Mix well and pour into a 9 x 12 x 2-inch pan. Sprinkle top with brown sugar and nutmeats. Bake in 350° oven for 30 minutes. Serve hot with whipped cream.
Grease sides of heavy 2-quart saucepan. Combine sugar and milk. Stir until sugar dissolves. Cook slowly to soft ball stage. Stir in Marshmallow Creme and peanut butter. Pour into greased 9 x 9 x 2-inch pan.
Mix the instant pudding and the can of crushed pineapple. The pineapple mixture will be thick. Fold in the Cool Whip and marshmallows; mix very well. Refrigerate overnight or for at least 6 hours.
Mix well, but do not beat. Pour into floured pan. Bake at 350° for 35 to 40 minutes or until done.
Mix flour, sugar and yeast together. Then add the rest of ingredients. Fill muffin tins half full. Bake at 400°.
Crumble cornbread and mix with sage and pepper (be sure to taste). Add enough broth to make a moist stuffing. Layer half of stuffing in casserole dish. Add chicken and then layer chopped eggs. Mix sour cream and soup and pour over all. Top with remaining stuffing. Bake at 375° for 20 minutes or until lightly browned.
Cream butter and sugar, add syrup, eggs and vanilla. Mix well. Add nut meats, or spread on bottom of shell. Pour syrup mixture over nuts. Bake in a 350 degree oven until crust is browned to satisfaction.
In medium bowl, combine cottage cheese with green pepper, carrot and onion, mixing well. Cut bologna slices in half. Fold olive and pimento slices in half on the diagonal. Cut cheese slices in half, diagonally. To assemble, place cottage cheese mixture in center of large, round platter, mounding slightly in center. Arrange bologna slices, overlapping around cottage cheese mixture. Arrange olive and pimento slices around edge of platter; top with cheese slices. Refrigerate until ready to serve. Just before serving, sprinkle cottage cheese mixture with parsley. Makes 6 servings.
Mix cream cheese, sour cream, mayo, sugar and vanilla well. (Wash and dry grapes). Add grapes and nuts. Keep refrigerated.
Layer coconut and pecans in bottom of a 13 x 9-inch pan. Mix cake mix according to package directions. Pour over coconut and pecans. Heat cream cheese, butter and sugar on low heat until a smooth mixture is produced. Pour this mixture over cake mix. Bake in a 350° oven for approximately 30 minutes.
Mix first four ingredients thoroughly. Add zucchini. Sift together dry ingredients. Add and mix well. Blend in nuts. Bake in 2 greased and floured 8 x 4 x 3-inch loaf pans. Bake at 350° for 50 minutes or until done. Makes 2 loaves.
Mix well and put in angel food cake pan. Freeze. Turn out on large plate. Slice as needed.
Cover beans in large pot and cook until almost done. Add chili powder, salt, garlic powder, chopped onion and tomatoes or tomato sauce. Let cook until tender. Add cut up sausage and cook about 10 more minutes. Serve over hot, cooked rice.
Brown ground chuck with onion and bell pepper. Drain and add green chilies, salt, pepper and garlic to taste; set aside.
Mix all together. Spread on split French bread. Bake at 400° until melted on top and slightly crusty around edges of bread.
Melt butter on a cookie sheet. Beat egg whites until they are fluffy and form peaks. Add sugar to whites. Mix eggs and sugar with pecans. Make sure all pecans are covered well. Toast pecans in melted butter (stirring occasionally) until golden brown for 30 minutes at 325°. Remove and place on wax paper until cool.
Mix all ingredients thoroughly. Chill in salad mold. To serve, dip mold in warm water and release on cake plate. Garnish as desired.
Grease 10 x 15-inch pan. Cream margarine and sugar. Add eggs, one at a time, beating after each addition. Add the remaining ingredients except pie filling and mix well. Reserve one cup and set aside. Spread remaining mixture in pan. Carefully spread can of cherry pie filling over dough. Use reserved dough to randomly drop over cherries. Bake at 350° for 40 minutes. Cool and sprinkle with powdered sugar.
Mix together sugar, flour and cocoa. Then add egg yolks, evaporated milk, water, vanilla and butter. Cook in double boiler until thick. Pour in already baked pie crust. Cook pie crust according to directions before pouring pie filling in crust.
Dissolve the yeast in the water; let sit for 10 minutes. Mix the other ingredients. Blend lentils, oil and small amounts of water in blender; place into large mixing bowl with remaining water. Stir in 2 cups of mixed flour. Place on floured bread board; knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again. Cut dough and shape into loaves. Place in greased pans. Let rise. Bake at 375° for 45 minutes to 1 hour. Yields 4 loaves.
Cook ground beef, onions, peppers and other seasonings in a skillet with a little fat until done. Add to this mixture, the 18 cups of already cooked rice. Thoroughly mix. (Can be baked for a few minutes on low temperature. I do not bake my rice. This is optional.)
Heat oven to 400°. Generously grease a tube cake pan. In a small saucepan, combine brown sugar, nuts, butter and water. Heat until butter melts. Separate biscuits; cut each into quarters. Place in a large bowl. Pour brown sugar mixture over biscuits; toss lightly to coat evenly. Spoon biscuits into tube pan. Bake 20 to 30 minutes or until golden brown. Let stand 3 minutes. Invert onto serving plate. Serve warm.
Cut tomatoes in 1/2-inch slices. Mix flour, salt and pepper. Dip tomatoes into flour mixture and fry in hot fat until browned. Turn and brown on other side.
Place margarine in a 2-quart glass measure. Microwave on High (100% power) for 45 seconds or until margarine is melted. Stir in sugar, blend in egg and vanilla. Add flour, cinnamon and baking powder; blend. Stir in oats, then apple and raisins. Pour mixture into a lightly sprayed 8 x 8-inch glass dish; level with spatula. Rotate midway through cooking. Microwave on High for 5 minutes or until top is set but slightly moist. Let stand 5 minutes before cutting. May be eaten warm or at room temperature. Makes 16 bars.
Combine all ingredients except for apples. Chill before serving for best flavor. Serve with apple wedges.
Boil together 1 cup of sugar and 2 cups of water for 10 minutes. Pour into an 8 x 8-inch baking dish. Cream the shortening and 1/2 cup of sugar. Sift together the flour, baking powder and cocoa. Add alternately to the shortening mix with milk. Add vanilla. Drop by spoonful onto the syrup already in dish and bake at 350° for 30 minutes.
Combine butter/margarine, Ro-Tel tomatoes, green pepper, green onions and celery. Simmer for 30 minutes on medium heat. Add shrimp and mushroom soup. Simmer an additional 15 minutes on medium heat. Serve over cooked rice.
In microwave oval baking dish, mix spaghetti sauce and sugar. Cover with plastic wrap, turning back one corner to vent. Microwave on High 2 to 3 minutes or until bubbly; set aside.
In crock-pot, melt cheeses. Add meat and tomatoes. Simmer on low for 30 minutes. Serve with chips while dip is still warm. This can be frozen!
In small bowl, combine muffin mix and milk until blended. Pour pie filling into round baking dish. Put dollops of muffin mix on top, close together. Bake at 425° for 10 to 15 minutes until brown and bubbly.
Combine all ingredients and mix until well blended. Bake at 350° for 30 minutes. In a greased 9 x 13-inch pan, dust top with powdered sugar or use your favorite frosting.
In large bowl, combine lettuce, corn chips, tomato, cheese, pepperoni and olives.
Sift dry ingredients together. Add vinegar and gelatin. Mix with the last 4 ingredients; beat well.
Mix all ingredients together and drop by teaspoon onto a greased cookie sheet. Bake at 375° for 10 minutes.
Mix and bake in a large roasting pan at 350° for 1 hour or until browned. This is my grandmother's recipe. We used it every year to feed the Thrash Machine Hands.
Rub this mixture into a crumbly powder. Take out 1/2 cup of this mixture. Now add to the remainder 1 cup sour milk, 1 teaspoon soda, and 1 egg.	Beat well. After putting this cake in pan. Sprinkle 1/2 cup mixture on top.
Core and peel apples, chopped fine. Sprinkle with a little lemon juice to prevent discoloration. Add mashed bananas to apples. Mix well. Cream butter; add sugar and cream well. Add eggs, beating after each addition. Stir in apples and bananas. Mix flour, baking powder, soda and salt; sift together. Stir into mixture and mix well. Add flavoring and mix. Pour into 2 well greased and floured loaf pans, 8 x 5 x 3-inch. Bake at 325° for 1 hour or until done. Remove from pan. Cool well.
Preheat oven to 375°. In large bowl, cream butter, sugar and eggs. Sift dry ingredients together and add alternately with milk and vanilla to the creamed mixture. Fold berries with batter and spoon into greased muffin pan. Sprinkle with sugar. Bake for 30 minutes. Yields 15 muffins.
Mix oil, vinegar, salt and pepper. Mix vegetables and cheese. Pour dressing over vegetables, mix and stir well. Cover. Chill 3 to 4 hours, stirring occasionally, every 1/2 hour.
Place salad greens in bottom of a 3-quart bowl or 13 x 9 x 2-inch dish. Top with layers of celery, green peppers, onion and peas; do not toss.
Boil potatoes and mash with butter. Add onions, salt, pepper, bread and summer savory. Use to stuff turkey. Any remainder can be placed in a casserole and baked at 350° for 1 hour. The summer savory is the secret ingredient that makes it special.
Brown ground beef in a large pot and drain excess grease. Stir in the refried beans until evenly blended. Add remaining ingredients and stir until heated through.
Mix milk and Cool Whip. Add pie filling and pineapple, mixing well with a spoon. Pour into glass casserole dish. Chill 1 hour. Big recipe.
Shred all ingredients. Season meat with soy sauce. For filling, cook seasoned meat with oil in frying pan to bring up flavor. Then add all ingredients together and stir briskly. Drain exesss water, add peanut butter and mix evenly. Put filling on egg roll skins. Wrap fillings. Fold both ends and roll skin to form egg roll. Moisten edge of egg roll skin with cold water to seal the roll. Deep fry in oil (350° to 400°). Serve with sweet and sour sauce or soy sauce.
In a large bowl mix Cool Whip, condensed milk and lemon juice. Add very well drained pineapple, then add cherries and nuts which are both optional but add a great taste to this pie. After combining all ingredients, then pour into pie shells and chill for at least 1 to 2 hours. May be frozen for later use.
Mix all together. Put in 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 45 minutes, covered. Uncover and bake 15 minutes longer. Very good and easy for a busy day.
Mix all ingredients well. Blend with mixer on medium speed for 2 minutes. Grease Bundt or angel food cake pan. Preheat oven to 350°. Pour mixture evenly into pan. Bake for 45 to 50 minutes or until toothpick comes out clean.
Combine pasta with peas, onion and pepper in salad bowl. Mix vinegar, mayo, parsley, NutraSweet spoonful and peppercorns. Pour dressing over salad; salt or pepper. Makes 12 servings. Contains 95 calories.
Boil vinegar, sweetener or sugar and salt and then cool. Pour liquid over remaining ingredients and toss. Freezes well.
Mix as for cookies. Roll into balls the size of walnuts. Roll top and sides in sugar. Bake at 350° for 15 minutes. (Will crack on top.)
Boil red potatoes; peel and cut into small chunks. Sprinkle with parsley flakes. In a frying pan, fry bacon, cut into small pieces and fry with chopped onion. When onion and bacon are cooked, add salt, flour, sugar, vinegar and water and cook until sauce occurs. Pour sauce over potatoes and serve hot.
In a 2-quart saucepan combine eggplant, celery, onion, parsley, oregano and butter. Heat to boiling. Reduce the heat, cover and cook 10 to 12 minutes. Add the remaining ingredients, reduce the heat and simmer 5 to 8 minutes.
Beat together the egg white, castor sugar, vanilla and vinegar for 2 minutes. Add boiling water; beat for 12 minutes. Gently fold in the baking powder and corn flour; do not beat. Pile on a foiled, covered tray. Bake for 1 1/2 hours in a very slow oven (250°).
Cream sugar and Crisco until fluffy. Add vanilla. Add eggs 1 at a time, beating well after each. Sift flour and salt and add alternately with milk. Beat well and add red food coloring. Bake in large tube pan that has been buttered and floured at 325° for 45	minutes to 1 hour. Check with toothpick.	If it comes out clean, cake is done.
Mix cubed chicken with sour cream. Butter deep 9 x 13-inch pan. Make two layers as follows: 6 tortillas, 6 ounces salsa, 1/2 of chicken in sour cream mixture, 2 ounces chiles, 1 can olives and 1/2 pound cheese. Bake at 350° about 45 minutes until hot and bubbly.
Drain artichoke hearts and cut in half. Combine all ingredients in large skillet, in one layer. Bring to a boil, stir occasionally. Reduce heat; simmer, covered, 5 minutes. Remove from heat. Cool and refrigerate for at least 24 hours before serving.
Cut beef into small pieces with scissors. Mix cheese and sour cream. Add beef and pat into pie pan. Cover with nuts. Pour melted butter over top. Bake at 300° for 20 minutes. Spread on crackers.
Bake chicken at 325° for 1 hour; cool and cut chicken into pieces. Cook broccoli and arrange in a greased dish. Add pieces of chicken. In a separate bowl, combine soup, mayonnaise, lemon juice and curry powder; mix and pour over chicken and broccoli. Sprinkle cheese and melted butter over top. Top with croutons. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together; use on rack of lamb. Put lamb in glass 9 x 13-inch pan. Put fresh garlic, cracked pepper and fresh rosemary all over. Pour sauce over and marinate 3 to 4 hours (not overnight). Enough for 2 small racks.