HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix milk and Jell-O pudding. Beat with a whisk until well blended. Mix with 1 bowl Cool Whip. In a glass trifle bowl or punch bowl, layer first brownie cubes, second pudding mix on top of cubes, third strawberries on top of pudding and fourth 1 bowl of Cool Whip on top of strawberries. Can put strawberry halves on top of Cool Whip (optional).
In evening, soak raisins in boiling water with baking soda. Cover. In morning, add brown sugar, white sugar, oil, salt and flour. Grease and flour four 1 pound coffee cans. Divide batter. Bake 1 hour at 350°.
Wash beans. Place in saucepan and soak 8 hours or overnight in the water.
Soften cheese at room temperature. Cream and gradually stir in drained crushed pineapple until smooth. Add 1 cup of pecans, green pepper, onion and salt. Chill mixture well. Form into a ball and roll in remaining cup of pecans. Chill until serving time. Garnish with maraschino cherries and parsley. Serve with assortment of crackers.
Cook chicken breasts until tender. Mix together other ingredients with bread crumbs on top. Bake at 350° for 20 minutes.
Combine butter, milk and sugar in medium pan. Bring to boil and cook for 3 minutes over medium heat, stirring constantly. Stir in morsels and vanilla. Beat with spoon until cool and spreadable.
Mix the pretzels, 3 tablespoons sugar and butter together; press into 9 x 13-inch pan and bake for 10 minutes at 350°; cool.
Cook cake mix as directed. When it's done, punch holes in cake (while hot). Pour in Eagle Brand milk and caramel topping over top of cake. Serve with whipped topping.
In mixing bowl, combine cracker crumbs with melted butter. Spread in bottom of 9 x 13-inch pan. Mix sugar, eggs and 2 sticks butter and beat 15 minutes. Spread over cracker crumbs, then spread pineapple and bananas in layers. Add a layer of whipped topping. Sprinkle nuts on top; decorate with cherries if desired. Chill overnight. Serves 16.
Mix oleo, 10x sugar and peanut butter together. Add Rice Krispies. Mix with hands and form to size desired. Lay on cookie sheets on wax paper to harden (1/2 hour or longer).
Mix the first 5 ingredients and roll out dough about 1/4 inch thick. Spread dough with tuna fish; roll up and cut in 1-inch pieces. Put on ungreased cookie sheet and bake at 450° for 10 to 15 minutes. Serve covered with soup.
Mix all ingredients together, saving the zucchini for last. Pour into small greased loaf pans. Bake at 375° for about 45 minutes. Slice very thin.
Melt margarine and cocoa. Add sugar, adding only 1/2 cup at a time, stirring well after each addition and milk. Bring to a boil for 5 minutes, stirring constantly. Remove from heat. Add 1 tablespoon vanilla. Pour into 2-pint size containers or 1-quart. Keep refrigerated.
Melt 1 stick butter or margarine. Add 1/2 cup chopped nuts and the flour. Mix together; press into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool.
Have a large skillet or Dutch oven at roasting heat. Cube meat and add to pan; meat will stick to pan, but will loosen as soon as it has seared. Turn meat cubes and brown well. Reduce heat to low, or finishing; add tomato sauce, water and seasonings. Cover and cook 45 minutes; add onions. Replace cover and continue to cook for an additional 50 minutes over low, or finishing heat. Serve meat and sauce over seasoned hot rice. Serves 6.
Mix together. Spread on English muffins. Bake at 350° for 10 to 12 minutes or until bubbly. Cut muffins into quarters.
Pour boiling water over lard, sugar and salt. Use large bowl. Stir until dissolved. Add 1 cup cold water and let mixture cool to lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Add to other liquid. Add flour. Mix well. Let rise to double bulk; knock down and let rise again. Knock down and knead well. Put in greased and floured bread pans and let rise again. Bake at 350° for 20 minutes. To keep crust soft, coat with butter while still warm from oven.
Saute onion and garlic in butter. Add mushrooms and soup. Add cheese and stir until melted. Add broccoli last. Serve hot with corn chips.
Preheat oven to 375°. Cream butter gradually. Add sugar and beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking powder, soda, salt, nutmeg and cinnamon. Gradually add to egg mixture. Stir in apples and nuts. Turn into greased and floured pan (13 x 9-inches). Bake 45 to 50 minutes.
Pour apples into buttered baking dish. Combine Bisquick, sugar and egg. Mix and spread over apples. Sprinkle top with nutmeg and cinnamon. Pour oil over top. Bake at 350° for 40 to 45 minutes. Serve with ice cream or Cool Whip.
Preheat oven according to pizza dough package. Cut shrimp into bite-size pieces. Add onion, mushrooms, spinach (squeeze out all water), garlic, onion powder and pepper. Sprinkle over mixture to moisten. Spray bottom of baking sheet only with Pam. Spread dough in pan evenly. Top with shrimp mixture and sprinkle with cheeses. Bake for approximately 20 minutes or until crust is crispy and cheese bubbles. Makes 12 slices.
Mix all ingredients together, except mayonnaise. Add the mayonnaise (may add more, if desired).
Cook shells according to package directions. Pour marinara sauce into saucepan; heat. Spoon 1 cup of sauce into the bottom of a large roasting pan or 1/2 cup into each of two 2-quart baking dishes. Reserve remaining sauce; keep warm. Cook spinach as directed on package; drain and mix with Ricotta cheese, shredded Mozzarella cheese, eggs and Parmesan cheese in large bowl. Using a teaspoon, fill each shell with cheese mixture. Arrange shells in single layer on sauce in roasting pan. Bake at 350° for 15 to 20 minutes. Serve with reserved hot sauce. Makes 6 servings.
Cream shortening and sugar. Add egg and molasses. Sift flour, soda, ginger and cinnamon together. Stir into creamed ingredients. Mix into a ball and chill 15 minutes. Form small balls and roll in confectioners sugar. Place 2 inches apart on cookie sheets. Bake at 350° for 8 to 10 minutes. Makes 3 dozen.
Dissolve sugar and salt in water. Crumble in yeast. Stir until dissolved. Add well beaten egg, grated cheese and flour. Knead dough quickly and lightly until smooth and elastic. Shape into loaf and place in greased loaf pans. Cover and let rise in warm place, free from drafts, for 1 1/2 hours or until doubled in size. Bake at 375° for 45 minutes.
Brown hamburger and onions; add salsa. Cook 5 minutes. Serve over rice.
Heat water and sugar until sugar is dissolved, about 5 minutes. Add fruit juices and chill. Pour into large pitcher and add ginger ale at serving time. Pour over ice cubes in glasses. Makes 8 servings.
Heat oil (2-inches) in fryer to 375°. Beat 1 cup baking mix, milk and egg with beater until smooth. Coat cheese cubes lightly with baking mix. Insert a wooden toothpick in each cheese cube. Dip in batter, covering cheese completely. Fry several cubes at a time, turning carefully, until golden brown, 1 to 2 minutes. Drain on paper towel. Makes about 45 appetizers.
Combine oil or margarine, egg, Sugar Twin, vanilla, salt and milk. Sift together the flour, cinnamon and baking powder. Combine all ingredients, except oats and raisins. Add oats and raisins; mix well. Bake on greased cookie sheet at 350° for 15 minutes.
Mix all ingredients except avocados. Salt and pepper to taste. Best if made the night before. The flavors have time to blend. Add avocados just before serving. Serve with tortilla chips.
Mix ingredients by hand. Chill in refrigerator for 2 hours. Remove from refrigerator and divide in half. Roll 1/2 mixture out like pie crust. Cut in triangles. Roll triangles up starting a big end to little end. Bake at 350° for 10 to 12 minutes or until light brown. Cool.
In microwave safe bowl melt chocolate chips for 1 minute. Stir, then heat an additional 30 seconds until melted. Stir in peanut butter and peanuts. Gently stir in cereal until well coated. Put Confectioners sugar in 2 gallon zip lock plastic bag. Add cereal and close bag. Toss gently until well coated. Store in storage bag in refrigerator. Yields 8 cups.
Scrub and slice potatoes 1/4 inch thick. Do not peel. Rinse sliced potatoes in cold water and drain on paper towel, arrange in buttered 13 X 9 pan. Set aside. Combine butter, water, and onion soup mix in a saucepan, bring to a boil. Pour over potatoes. Cover tightly with foil and bake at 350 degrees for 1 hour.
Combine all ingredients; mix well. Serve as a dip or as a topping for Mexican foods, sandwiches and snacks. Makes about 1 cup.
Heat beef paste and water. Add vegetables. When vegetables are about done, add potatoes. (Soak in water or if you put in dry, add extra liquid.) Simmer until done. Makes 3 gallons for soup.
Flour the steak. Brown in heavy pan for use in oven. After steak is browned, fill pan with water above steak. When water boils, sprinkle flour into boiling water until thickened for gravy. Steak is done when tender.
Marinate chicken and shrimp in Italian dressing overnight. Cook chicken breasts for 25 minutes in 325° oven. Remove breasts; combine rice, dressing and water in bottom of baking dish. Put chicken on top of rice and shrimp on top of chicken. Bake another 25 minutes on 325°. Serves 4.
In large saucepan, over medium-high heat, cook onion in margarine until tender. Add chicken broth, carrots, potatoes, green beans, parsley, tarragon and pepper. Heat to a boil; reduce heat. Simmer 20 minutes or until vegetables are tender. Serve hot with saltine crackers.
Crush cookies. Add melted butter; blend. Pat into 9 x 13 pan, reserving some of the mixture for the top. Freeze. Soften ice cream. spoon onto crust. Freeze. Heat sugar, milk and chocolate in saucepan, stirring constantly. Bring slowly to boil until thickened; cool. Spoon over ice cream. Freeze. Spread whipped cream on top. Sprinkle nuts and remaining cookies on top. Freeze.
Blend well. Bake in 9 x 14-inch greased pan for 35 minutes at 350°.
Place chicken in roasting dish, add remaining ingredients that have been mixed together. Cover and bake at 350° for 1 1/2 hours. Uncover the last 20 minutes.
Slice cucumbers in length or round circles. Salt, pepper and roll in flour. Fry in butter until tender and brown.
Cook broccoli and drain. Combine mayonnaise, mushroom soup, cheese, eggs, salt and onion. Mix with broccoli. Top with bread crumbs; dot with butter. Bake 1 hour until bubbly at 350°.
Mix all ingredients together; put in blender for 40 seconds. Add crushed pepper, depending on how hot you like it.
Place steak on broiler pan. Season; put sliced onions on the top, then the rounds of green pepper. Pour the chili sauce over all. Bake in 350° oven for 3/4 to 1 hour for a rare steak.
Meatballs: Mix ground beef, bread crumbs, slightly beaten eggs and onion mix; stir completely together, then form meatballs.
Mix the dry ingredients together in a mixing bowl. Blend the Crisco until coarse and grainy. Using a fork, stir in buttermilk. Do not overmix. Put on a floured board and knead a few times. Roll out the dough about 1/2-inch thickness. Cut with a biscuit cutter or glass. Melt 1 tablespoon Crisco in a heavy black iron pan and place the biscuits in it; turn once in oil. Bake for 10 minutes or until golden brown. Bake at 450°.
Put flour, salt and pepper in a plastic bag and shake beef strips a few a time to coat. Heat the butter in a skillet; add meat and onion and brown well. Prepare 2 cups of broth using the cubes. Add to meat slowly and simmer 20 minutes. Add mushrooms. Blend together the sour cream, tomato paste and Worcestershire sauce. Remove the pan from heat and add this mixture very slowly. Return to heat and cook over low heat, keeping mixture moving with a spoon, for about 5 minutes until thoroughly heated; do not boil. Serve over cooked noodles.
Microwave chocolate pieces and peanut butter until melted, approximately 2 minutes. Mix together with cereal. Pour the sugar on mixture and shake until coated.
In heavy saucepan over medium-low heat, melt chocolate with sweetened condensed milk. Stir in vanilla. Pour into large bowl; cool to room temperature about 1 1/2 hours. Beat until smooth. In large mixer bowl, beat cream until stiff; fold into chocolate mixture. Spoon mousse into dessert dishes. Refrigerate until thoroughly chilled.
Mix 1/4 cup mayonnaise, mustard and seasoned salt in saucepan. Add drained, cubed potatoes. Heat, mixing gently. Remove from heat. Add remaining mayonnaise, onion, celery, coarsely cut eggs, parsley and relish. Mix lightly. Chill 1 to 2 hours. Mound potato salad in center of a lettuce lined serving dish.
Grease and lightly flour a 15 x 10 x 1-inch jelly roll pan. Stir together the flour, baking powder and salt. In a small mixer bowl, beat egg yolks and vanilla at high speed for 5 minutes, or until thick and lemon color. Gradually add the 1/3 cup sugar, beating until sugar dissolves. Thoroughly wash beaters. In large mixer bowl, beat egg whites at medium speed until soft peaks form. Gradually add 1/2 cup sugar; continue beating until stiff peaks form. Fold yolk mixture into whites. Sprinkle flour mixture over egg mixture; fold in gently until blended. Spread batter evenly into pan. Bake in a 375° oven for 12 to 15 minutes, or until done.
Cream butter and sugar. Add flour, baking powder, eggs and salt. Beat until smooth. Pour into 9-inch spring-form pan. Cover entire surface with fruit. Sprinkle with sugar. Squirt with lemon juice. Sprinkle with flour and cinnamon. Bake at 350° for 1 hour. Let cool 15 minutes before removing. Serve with ice cream.
Beat eggs with mixer thoroughly. Add grated cheese and mix well. Pour mixture into double boiler. Add salt to taste. Cook and stir over hot water until all is blended together. Pour back into mixer bowl and add cut pimentos. Start mixer and slowly add salad dressing, pickle juice and sugar. After well mixed, store in refrigerator. Keeps well.
Put pineapple and cherries in 8 x 12-inch baking dish. Dump cake mix on top of these. Cut pieces of butter all over the top of this and sprinkle pecans on top. Cook at 350° until golden.
Boil eggs for 4 1/2 minutes or until hard. Take shell off egg; split into halves. Take out yellow and put in a bowl. Add relish, mustard and mayonnaise.
Mix Accent, seasoned salt, lemon juice and Wesson oil. Add to vermicelli and cover to marinate overnight, turning occasionally. Add next day the celery, pepper, onions, olives, pimentos and mayonnaise. Sometimes I decorate the top with strips of pimento and green stuffed olives.
Combine chicken, cream of celery soup and peas and carrots; put in buttered Pyrex or Corning dish. Mix Bisquick, milk and margarine; pour over first mixture. Bake for 45 minutes at 350°.
Saute garlic and vegetables (except tomatoes) in oil. Add nuts, beans, tomatoes, seasonings and raisins. Simmer for 2 hours in covered pot or in slow cooker. Serve over cornbread or pasta, or with fresh bread or rolls.
Fry bacon slices until crisp; remove from skillet. Brown sesame seeds in hot bacon fat. Remove from the skillet. Drain and cool them. Add Parmesan cheese to seeds and mix well.
Cook broccoli according to directions. Put rice in first in an oven casserole dish, then broccoli, soup, cheese and butter. Stir. Cook at 350° for 25 to 35 minutes.
Mix all ingredients in a large bowl. Place on a nonstick or greased baking dish. Bake at 450° for 1 hour.
Beat first 3 ingredients well until creamy. Blend remaining ingredients with first mixture. Bake at 350° for 15 minutes. Don't overbake. Let cool completely.
In medium saucepan, combine apple cider and candies; bring to a boil. Reduce heat and simmer 4 minutes or until candies are dissolved. Serve hot or cold. Makes 8 (1/2 cup) servings.
In bottom of large bowl, place 3 cups of the lettuce, salt and pepper to taste. Layer eggs atop lettuce in bowl, standing some eggs on edge. Sprinkle with salt. Layer in order the peas, remaining lettuce, bacon and cheese. Spread mayonnaise on top. Cover; let stand in refrigerator overnight. Toss before serving.
Wash rice; drain. Add water and soak for at least 1 hour. Cook rice in rice cooker. Remove stems from mushrooms; chop caps. Fry bacon until crisp. Drain excess oil. Remove from heat. Stir onions, green onions, char siu and mushrooms into mixture. Cook until onions are clear. Add remaining ingredients including cooked rice. Mix gently and fry on medium heat. Will be like fried rice, except a little stickier.
Mix and fill hamburger buns. Bake at 350° for 15 minutes or until cheese melts.
Mix sausage, bisquick, cheese and chilies together. Form egg shape around jalapenos; roll in `Shake & Bake'. Bake at 350 degrees until done.
Slowly bring sugar, water, syrup and salt to a boil. Cook to hard-ball stage. Pour mixture over stiffly beaten egg whites; beat until it starts to thicken. Add pecans and vanilla. Beat until thick enough to drop a small amount at a time onto waxed paper. Cool. Yields 36 pieces of candy.
Drain sauerkraut very, very well. Heat sugar and vinegar to boiling point. Place sauerkraut in large container. Add celery and onion. Pour vinegar mixture over sauerkraut. Cover and refrigerate a few days before serving. Will cover 60 to 80 Brats.
Cut each package of cheese into 6 sections. Fry tortillas lightly in oil, just until limp. Place 1 section of cheese, along with a sprinkle of chicken, in each tortilla. Roll and place in baking dish. (This dish can be made ahead at this point and frozen.)
Press crust in pan. Whip until soupy cream cheese and powdered sugar. Prepare Dream Whip according to directions on package. Fold into cream cheese mixture. Pour into crust and let stand in refrigerator, about 15 minutes. Spread cherry pie filling on top. Keep in refrigerator.
Mix all ingredients together but do not beat. Press in greased 9 x 13-inch pan. Bake about 45 minutes at 350°. Cool or serve warm.
Mix milk and Cool Whip together, then add lemonade and pour into graham cracker crust. Chill.
Mix hot water and citric acid together 24 hours in advance. Then add other ingredients when ready to serve. Will serve 60.
Blend the first 3 ingredients. Press into a 9 x 13-inch pan. Bake at 375° for 5 minutes.
Preheat oven to 350°. Lightly grease 8 x 8 x 2-inch baking dish. Wash zucchini well; cut crosswise into 1/4-inch slices. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano and 1/8 teaspoon pepper. Toss zucchini in mixture. Slowly heat oil in large skillet. Saute zucchini until golden brown, about 4 minutes on each side. Drain.
In a large mixing bowl, drain juices of peaches and pears. Mix in 1/2 package of pudding mix and 1 tablespoon of instant Tang. Add peaches, sliced pears and drained cherries to mixture. Refrigerate. Just before serving, add	sliced bananas.
In a small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.
Roll pastry out thin into 12 (4-inch) rounds. Fit each round into a muffin pan or cups. Evenly divide raisins among pastry shells. Combine brown sugar, corn syrup, oleo, egg, vanilla and salt. Pour over raisins until 2/3 full. Bake on lowest rack of preheated 425° oven for 15 minutes. Cool on wire rack. Loosen edge and remove from pan. Serves 12.
Brown beef. Layer ingredients in casserole dish, beginning with corn chips, then beef and chili. Repeat these layers 3 times. Pour 1/2 chili can of water over top (a little less if using an electric oven). Add cheese to top. Bake at 350° for 45 to 50 minutes.
Mix well and freeze. Set out of freezer approximately two hours before serving time. Then add 28 ounces ginger ale or you may use Sprite or 7-Up. Serves approximately 30.
Allow 1/2 pound of brisket per person. Sprinkle generously with liquid smoke, tenderizer, salt and pepper. Let stand 2 hours or overnight. Place on foil and sprinkle both sides liberally with celery salt, paprika, nutmeg, garlic salt, onion salt and brown sugar. Wrap tightly in foil. Bake 2 hours at 300°. Loosen foil slightly and bake 6 hours at 200°.
Cook pasta until done, but still firm. Do not overcook. Rinse well until all of excess starch is rinsed off. Drain very well. Put into a large mixing bowl. Add all other ingredients, except cheeses. Make sure ingredients are diced or chopped fine.
Cream butter and sugar. Add eggs, peanut butter and sifted dry ingredients, alternate with milk. Roll in balls and press with fork. Bake at 350° for 12 to 15 minutes. Cool on Reynolds Wrap.
Drain pickles. Set on paper towels to drain juice. Combine salt, red pepper onion powder stir. Add club soda and 2 tablespoons pickle juice. Your batter will be lumpy. Dip pickles into batter. Fry pickles until golden brown.
Mix sugar, eggs, shortening and applesauce. Beat well. Sift all dry ingredients and add to sugar mixture. Add raisins and nuts. Drop by teaspoonful onto cookie sheet. Bake at 350°.
Combine first 5 ingredients in a large saucepan; cover and cook until tender. Melt butter in Dutch oven or large pot over low heat; add flour. Stir until smooth. Cook 1 minute, stirring constantly. Stir in milk gradually and cook until thick and bubbly. Gradually stir in vegetable mixture, soy sauce, cheese and chicken. Cook until cheese melts and mixture is well heated.
Chop onion and fry until tender. Add onion, 1 beaten egg and cream cheese to mashed potatoes; add salt and pepper. Put in a casserole. Half hour before serving, bake in 350° oven. Can be made ahead of time.
Mix flour, powdered milk, baking powder and salt in a 4-quart storage container. Blend/cut in shortening using a pastry blender or electric mixer until fine crumbs are obtained. Store in tightly covered container. Keep refrigerated for up to 3 months. Makes about 7 cups of biscuit mix and it can be used in recipes that call for commercial biscuit mix such as dumplings, pie crust, sugar cookies and any baking mix recipe.
Place corn flakes in very large mixing bowl. Combine sugar and Karo syrup in saucepan and bring to a boil. Remove from heat and stir in peanut butter. Pour cooked mixture over corn flakes. Stir to mix thoroughly. Spoon individual cookies onto wax paper. Let cool for a few minutes and enjoy.
Mix and bake at 350° for approximately 25 minutes in 8 x 8-inch pan.
In 10 x 10-inch casserole, layer chicken, broccoli and sauce made by combining remaining ingredients. Repeat layer of chicken, broccoli and sauce. Bake in 350° oven for 30 minutes. Makes 8 servings.
Line pie plate with pastry. Fill with fruit and cover with sugar, mixed with the tapioca. Sprinkle lime juice over top with a little of the grated rind for delicious flavor. Dot with butter. Put on top crust and bake at 350° for 30 to 40 minutes.
Cream shortening and sugar; beat eggs with fork and add vanilla. Add dry ingredients. Bake at 375° for 10 minutes. Frost if desired.
Put apricots and coconut through food grinder twice. Mix in	powdered sugar, nuts, orange rind and juices. Form into small balls and roll in granulated sugar. Dry several hours before storing in airtight containers.
Drain pineapple; save juice. Add enough water to pineapple juice to make 2 cups liquid. Put liquid, Jell-O, 1/2 cup sugar and 1/4 cup lemon juice in a saucepan. Bring to a boil while stirring. When dissolved, add pie filling, crushed pineapple, bananas and pecans. Cool. Pour into pie shells; refrigerate. Serve with Cool Whip. May be frozen. Thaw a few minutes before serving.
Sift flour, anise seed, baking powder and salt together. Add shortening; mix well. Add sugar, eggs and milk; beat well. Gradually add and blend in flour. Chill.
Brown sausage while Velveeta is melting in a crock-pot. Mix everything together and let it heat.
Drain and mash artichokes; blend in other ingredients. Sprinkle with more cheese; heat in oven until bubbly. Serve with crackers or Melba toast.
Drain and chop peel. Cream butter and sugar, add brandy and peel, mix well.
In a small saucepan, combine ingredients. Bring to a boil; remove from the stove and cool completely.
Pour 1 tablespoon whipping cream in a baby food jar. Shake. Shake until solid butter forms. Spread on bread or crackers.
Scrub and slice potatoes 1/8-inch. Combine rest and brush over potatoes. Bake at 375° for 45 minutes.
Mix flour, salt and pepper. Coat meat with flour mixture. Brown meat in shortening. Add water. Heat to boiling. Reduce heat, cover, simmer 2 hours. Stir in remaining ingredients. Simmer 30 minutes until vegetables are tender. Makes 6 servings.