HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pumpkin, milk, pie filling and pumpkin pie spice in a mixing bowl. Beat at lowest speed. Mix until well blended, about 1 minute. Fold in 2 1/2 cups of whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping.
Put ice cream in your favorite serving dish. Pour liquor over top. Place cherry on top and serve.
Cook the noodles according to package directions. Drain and set aside. Brown ground beef and onion; add next 7 ingredients. In a small bowl, mix together until smooth the sour cream and cream cheese. Combine the 2 mixtures together and mix well.
In a Hurricane glass, from the Laniki machine, parfait strawberry Margarita and Madori Margarita. Garnish with a fresh strawberry.
Mix juices and sugar in a pot. Tie all spices in cheesecloth. Put in liquid and bring to a boil. When at a full boil, take out bag of spices and drop in sticks of cinnamon.
Cream together the butter and sugar. Beat in eggs. Blend in chocolate, vanilla and flour. Add nuts. Bake in an 8 x 8 x 2-inch pan at 350° for 35 minutes.
Layer the following ingredients in a flat dish. Bottom layer: bean dip. Next layer: avocado dip that has been thawed. Next, spread picante sauce. Next layer: sour cream. The top layer is a mixture of tomatoes and green onions, chopped up in small pieces.
Cook meat according to taco mix directions. To serve, layer corn chips, meat, Cheez Whiz, sour cream, lettuce, tomato and sauce or salsa. Enjoy!
Place perch in greased baking dish. Sprinkle with salt and pepper. Melt butter and saute onions until slightly yellow. Add stuffing and blend well. Spread dressing mix over fish. Cover with foil and bake 20 to 30 minutes at 350°. Remove foil for 10 minutes to brown dressing.
Blend sugar, cream of tartar and cocoa. Add milk; mix well. Place on low heat. Stir until reaches boiling point. Then do not stir. Boil until soft ball stage in cup of cold water. Remove from heat. Add butter or oleo and vanilla. Place pan in cold water. Let set until cool to fingertips. Then beat; put nuts in and put on wax paper. Drop by spoon or you may cut it.
Arrange cut apples in a 9 x 12-inch baking dish. Add water. Combine topping ingredients; cut in butter until mixture is coated but still in crumbs. Place on top of apples. Cover pan with foil and bake 30 minutes at 350°. Uncover pan and bake 30 minutes more at 350°.
Mix all ingredients using half the almonds. Pour into small baking dish and sprinkle with remaining almonds. Bake 15 minutes at 375°. Serve hot with Triscuits.
Mix all ingredients. Make into medium meatballs. Deep fry in oil until golden brown. Make homemade gravy or use package gravy or jar gravy. Completely cover meatballs. Bring to a boil; reduce heat to low. Simmer several hours over low heat. Stir often.
Brown onion and sausage in large skillet. Drain. Add soup and water; mix well. Add noodles; turn heat to medium. Cover and simmer 15 to 20 minutes.
Cook broccoli per package instructions. Drain and press out moisture. Combine soup, Miracle Whip and 2 well beaten eggs and onion, chopped. Blend in broccoli. Turn into 9 x 13-inch greased pan. Sprinkle on cheese. Melt margarine and add to stuffing crumbs. Sprinkle over top. Bake uncovered at 350° for 35 to 45 minutes. Makes 6 to 8 servings.
Cook squash in salted water until tender. Mash squash and drain. Add other ingredients. Pour into buttered baking dish and top with bread crumbs and 3/4 cup grated cheese. Dot with butter. Bake at 350° for 35 to 40 minutes.
Cream shortening, sugar and eggs. Sift 2 cups flour with salt and soda. Blend into creamed mixture. Dice orange slices; mix with 1/2 cup flour. Add candy mixture to first mixture. Stir in coconut, chopped nuts and oats. Roll into 1-inch balls. Press with fork. Bake at 325° for 10 to 12 minutes.
Make White Bread recipe as instructed, except add the sugar and cinnamon to the milk mixture. After allowing dough to raise the first time, roll dough flat on a floured surface. Spread melted butter, then sugar and cinnamon to individual preference. May add 1/2 cup Karo syrup, nuts and raisins, if desired. Roll into large roll; cut into 1 to 1 1/2-inch pieces. Place flat on greased cookie sheet. Cover with light cloth; allow to raise for 1 to 1 1/2 hours. Bake in a 375° oven for 25 to 45 minutes, or until golden brown. May be frosted, if desired.
Place popped corn in a grocery bag. Combine sugar, syrup and butter in a bowl. Microwave on High for 2 minutes. Stir and microwave 3 minutes more. Stir in soda and vanilla. Pour over corn in a bag. Stir with a large wooden spoon. Fold over top of bag and shake. Microwave 1 minute; shake. Repeat. Repeat again. Spread on a waxed paper to dry.
Heat water to boiling. Dissolve jello completely. Cool slightly. Fold in 1 pint orange sherbet. Add mandarin oranges, drained. Refrigerate until firm. Can be used in mold.
Stir jello in water. Add cream cheese, sugar and vanilla. Chop cream cheese until fine. Add the rest of the ingredients. Chill. Yields 6 servings.
Mix together flour, sugar, soda, vanilla and nuts. Add eggs, bananas and butter to mixture.
Cream the sugar, butter and flour together. Add eggs, milk, vanilla and coconut. Put into unbaked pie shell. Bake at 375° for approximately 50 minutes or until nicely browned.
Preheat oven to 350°. Combine dry ingredients and sift into large bowl. Add remaining ingredients and mix well. Grease and flour 9 x 13-inch pan. Place wax paper in bottom of pan. Pour batter into pan. Bake 50 minutes or until top springs back to touch. Let cake cool on rack in pan before removing.
Mix; spread on muffins. Bake in oven for 5 to 8 minutes until tops start to brown.
Combine tomato sauce, Worcestershire sauce, black pepper, spices and garlic. Mix well. In a 9 x 13-inch casserole dish, arrange 1/2 of eggplant slices in a single layer. Top with 1/2 of zucchini slices, celery, spaghetti, onion and green pepper. Then spread 1/2 of cheese on top, then spoon 1/2 of tomato mixture. Repeat layers. Bake covered at 350° for about an hour or until vegetables are tender. Serves 8.
Mix jello with boiling water. Mix with orange sections, orange juice and pineapple. Mix instant pudding according to directions on box and put on top of chilled jello mixture.
Melt butter in microwave-safe bowl or small saucepan. Stir in hot sauce. Arrange wing sections on baking sheet. Pour butter/ hot sauce mixture over all and stir to coat sections evenly with sauce. Bake at 375° about 15 to 20 minutes to desired crispness, turning about halfway through cooking time. Serve with celery sticks and Ranch or Blue cheese dressing, if desired. Yields about 16 to 20 pieces.
Peel and slice eggplant. Combine in saucepan with chopped onion. Cook 7 to 10 minutes or until eggplant is tender when pierced with a fork. Drain immediately.
Brown the meat and onion in oil well. Cook spinach and reserve liquid; add water to liquid to make one cup. Add to meat the spaghetti sauce, tomato sauce and tomato paste. Cook noodles. Add cheese, bread crumbs, beaten eggs and butter. Fold into spinach and water. Put in layers in a 9 1/2 x 12-inch pan. Start with meat sauce and end with meat sauce. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.
Preheat oven to 375°. Separate crescent roll dough into 8 rectangles, sealing perforations. Place 1 slice ham on each rectangle. Spread with cream cheese. Roll up, pinching seams. Brush with beaten egg. Sprinkle with sesame seed. Cut each roll into 6 portions. Place on greased baking sheet and bake 12 to 17 minutes or until brown.
Drain pineapple, reserving juice. Mix juice, sugar, cornstarch and eggs. Slowly bring to boil and cook until thickens. While still hot, pour over the tidbits and marshmallows. Refrigerate.
Stir together first 4 ingredients in a large casserole dish. Save 1/2 cup of this mixture to sprinkle over the top later. Set aside. Put the rest in the oven and bake 15 to 20 minutes at 350°. Stir often and smooth out to form a crust on the bottom of dish. Mix egg whites, lemon juice, sugar and strawberries. Beat until fluffy. Set aside while you beat the whipping cream. Add 3 tablespoons sugar, one tablespoon at a time and a pinch of salt. Combine fluffy mix and whipping cream mix. Pour over crust, then sprinkle the remaining 1/2 cup you saved from the bottom of the casserole. Freeze. This is cut into squares to serve. It is best to let it sit about 10 minutes before serving.
Chop onions and cook in butter or margarine until onions look clear. Mash squash. Combine onion, butter and slightly beaten eggs. Add soup and bread crumbs, salt and pepper. Mix and pour in greased casserole dish and bake at 350° for 20 to 25 minutes.
Mix well all ingredients. Prepare 12 x 8 x 2-inch pan with shortening and flour. Bake for 30 minutes or until done at 350°.
In large skillet, melt margarine over medium heat; stir in 3/4 cup light cream. Stirring constantly, cook over medium heat 2 to 3 minutes. Add fettuccine to skillet. Stir in remaining 1/2 cup cream, cheese, pepper, nutmeg and salt; cook 1 minute. If desired, serve with additional cheese and pepper. Makes 4 servings.
Mix together the broccoli, onion, eggs, cheese, salt and margarine. Add cornbread mix and flour. Spread into a greased 13 x 9-inch pan. Bake at 400° for 30 minutes.
Mix everything but vanilla. (I use a large Teflon skillet.) Place over slow heat and boil. Start timing when there's a rolling boil. Cook exactly 1 minute. Add vanilla. Cool, then beat. Add pecans, if desired.
Cream together the shortening and sugar before adding the eggs, flour, baking powder, salt and milk. Mix it thoroughly, then fold in the blueberries. Bake the batter in greased muffin tins at 400° for 20 minutes.
Brown and drain ground chuck. Add other ingredients. Simmer 20 minutes and serve over Fritos chips. Sprinkle shredded cheese on top.
Mix until smooth, then pour in small loaf pans and bake at 350° for 45 minutes.
Mix flour and salt well. Add water and mix. Knead and then roll out. Cut out desired shapes and figurines. Bake at 350° for 1 hour. Let cool;	paint with acrylic paint and then varnish.
Cook carrots until almost done, not overcooked, fork-tender. Bring remaining ingredients to a boil (everything but the carrots). Pour over carrots and chill.
Wash hands with soap and water. Using your hands, mix together well the ground beef, eggs, Lipton onion soup, bread, and ketchup. Shape into a loaf, and put into a 9x13 pan. Bake at 350° for about 55 minutes. Take out and add my famous sauce.
Saute chicken, pepper, celery, onion and seasoning in melted butter or oleo. When thoroughly heated and slightly browned, add evaporated milk and mix. Remove from heat; cool and add chopped eggs and mayonnaise. Spread on open half of bun. Top with shredded cheese. Store in refrigerator until ready to serve. Then reheat at 325° for 10 to 15 minutes.
Put all ingredients in a big glass bowl. Microwave 10 to 12 minutes on High. Stir once or twice. Remove from microwave. Stir in a 6-ounce package (1 cup) semi-sweet chocolate, 1 cup pecans and 1 teaspoon vanilla. Stir well. Pour into a buttered dish.
Soak apricots in water to barely cover overnight. In the morning, add pineapple juice, ground orange and lemon juice. Measure cup for cup, fruit and sugar. Boil slowly until thick. Put in sterile jars.
Cut each slice of bread into 4 triangles. Line bottom and sides of buttered 8 x 8 x 2-inch baking dish with bread triangles. (For a crown effect, place 8 triangles upright against sides of dish. Arrange remaining triangles in bottom of dish.) Beat eggs slightly. Mix in remaining ingredients. Pour into baking dish. Cook uncovered in 350° oven until puffed and golden brown, about 40 minutes. Let stand 10 minutes before cutting.
Heat oil in skillet and add steak, onion and garlic. Cook until meat is brown but not crisp. Add green pepper and bouillon. Cover and simmer 10 minutes. Add tomatoes and simmer 5 minutes. Mix cornstarch, water and soy sauce. Stir into meat mixture. Cook until thickened. Add salt and pepper to taste. Serve on rice or chow mein noodles.
In a 10-inch skillet, melt butter over medium-high heat. Add zucchini and onion and cook, stirring, until soft, about 5 minutes. Stir in boiling water, rice and Italian seasoning. Heat to boiling, reduce heat to low, cover and simmer about 20 minutes, until rice is almost tender. Spread pizza sauce evenly over rice, then arrange salami slices on top. Sprinkle with mushrooms, olives and cheese. Cover skillet and cook over medium heat about 5 minutes, until cheese is melted.
Prepare cake according to directions, making two 8-inch layers. Bake and cool; split layers horizontally after they cool. Blend together sugar, sour cream and coconut; chill. Spread all but 1 cup onto three layers of cake. Blend the remaining 1 cup with the Cool Whip and spread on top layer and sides. Seal in airtight container and refrigerate for 3 days. Important: Do not leave unrefrigerated for long period.
Mix the ingredients; beat for 2 or 3 minutes. Butter an 8 x 8-inch pan or a 9 x 9-inch pan. Pour in batter. Prepare topping.
Cook macaroni as directed on box; chill. Cook until thick the sugar, salt, beaten eggs, 2 tablespoons flour and the juice from the pineapple and oranges. Pour over macaroni and set in refrigerator overnight. Next morning, add pineapple, mandarin oranges and cherries. Add cherry juice for color. Add Cool Whip.
Mix dry ingredients. Add liquids and stir until mixed. Cook on low heat until dough is stiff, stirring often. Put on floured surface and allow to cool. Knead as you would bread dough. Store in airtight container. Provides great fun for kids and a good stress release for adults (especially nursing students!).
Combine the first 6 ingredients and 1/2 cup tomato sauce in a large mixing bowl. Mix well; shape into 6 individual meat loaves. Place in a greased 9-inch square baking pan. Combine 1/2 cup tomato sauce, brown sugar, vinegar, mustard and water; mix well. Pour over meat loaves. Bake at 350° for 35 to 40 minutes.
Drain pineapple. Reserve 3 tablespoons of juice. Combine sugar and flour; stir in reserved juice. Add cheese and pineapple. Spoon into greased 1-quart casserole. Combine butter and cracker crumbs. Sprinkle on top of pineapple mixture. Bake at 350° for 20 to 30 minutes.
Brown ground beef and onion; drain. Stir in seasoning mix, tomato sauce, beans and green chilies. Layer half of tortillas on bottom of 12 x 8-inch pan. Spread half of meat mixture over; sprinkle with half of cheese. Repeat layers. Bake at 350° for 30 minutes; let stand 10 minutes. Or, cook in microwave at full power for 16 to 18 minutes, or until heated through. Turn 3 to 4 times during cooking time.
Make yellow Duncan Hines cake according to directions. Bake in a 11 1/2 x 17 1/4 x 1-inch pan. Leave cake in pan. Combine cream cheese, milk and vanilla instant pudding. Beat until creamy; spread on cooled cake. Do not overbeat mixture too long as it will stiffen. Then spread crushed pineapple (drained good). Then your	large container of Cool Whip. Sprinkle with coconut or nuts for topping.
Brown sausage. With a nonstick cooking spray, spray a 13 x 9 x 2-inch casserole dish. Taking 1 can of the crescent rolls, press the seams together and line the bottom of the dish.
Combine all ingredients, except pecans. Pour into 9-inch pie shell. Add pecans on top. Bake at 350° for 40 minutes.
Cook together onions, fat and ground pork until browned. Add tomato paste, water and other ingredients (except noodles). Simmer 15 minutes to make rich sauce.
Mix milk and lemonade together until thick. Add Cool Whip and mix well. Pour into a graham cracker crust and place in refrigerator until set.
Mix together the powdered sugar, peanut butter, brown sugar and 1/4 cup melted butter. Put in ungreased pan (9 x 13-inch). Melt together 1/4 cup butter and the chocolate chips; spread on top. Chill well.
Drain and reserve juice from cherries and pineapple. Add 1/4 cup sugar to juice and bring to a boil. Remove from heat. Dissolve Jell-O in this and add Cokes. Add fruit and nuts. Pour into baking dish and refrigerate.
Put large scoop of ice cream in a large tall glass. Put in a small amount of soda; mix just a little, so you still have pieces of ice cream floating in it. Pour in soda to fill the glass. Use a butter knife or spoon to make a slit in a marshmallow just deep enough to hold a cherry that you push inside. With a spoon, set the marshmallow on top of your float. Serve with straws.
Brown ground beef; drain and pour into large mixing bowl. Add remaining ingredients and stir well. Lightly coat casserole dish with nonstick spray and add mixture. Top with additional cheese, if desired. Cover and bake at 375° for 45 minutes.
Sift dry ingredients	together and cut in shortening. Mix with warm	water.	Turn out and	knead 5 minutes until smooth and elastic. Let	stand in bowl 30 minutes covered. Roll out to	18 x 6-inch rectangle. Cut in 3-inch squares. Put oil in deep, heavy pan.	Heat to 375°. Fry a few at a time, being careful not to crowd them during cooking. These will puff and you tear off a corner and fill with honey or syrup or whatever you like and eat.
Mix German chocolate cake mix with evaporated milk and melted butter. Pat 2/3 in the bottom of a 9 x 13-inch pan that has been sprayed with nonstick spray on the bottom only. Bake for 6 minutes in a 350° oven. Melt caramels with evaporated milk on low heat. Sprinkle desired amount of chocolate chips on cake mix when removed from oven. Spread caramel mixture over chips. Dot with rest of cake mix. Bake for 15 to 20 minutes.
Mix all ingredients and pour into large baking dish. (Save about 1 cup mixture.) Marinate chicken in this mixture overnight. Cook chicken on grill, brushing often with extra mixture.
Mix the first 4 ingredients. Beat the eggs well with the sugar. Pour into cake mix with fruit and nuts; mix well. Pour into greased pan. Bake at 280° for 1 hour or until done.
Cream shortening and sugar; add eggs and salt. Beat well; stir together flour, baking powder and baking soda. Add to creamed mixture; stir in bananas and nuts. Blend well. Pour into pan. Bake at 350° for 50 minutes.
Cut eggs in half lengthwise. Remove yolks; mash. Remove any cartilage from crabmeat; break meat into small pieces. Combine crabmeat, egg yolks, celery, mustard, salt and mayonnaise. Mix well. Stuff whites with mixture and sprinkle with paprika.
Bake in a 350° oven for 30 minutes. Remove and drain grease. Combine 3 cups hot, mashed potatoes and 3/4 cup shredded cheese. Spread on meat mixture. Top with 1/4 cup shredded cheese. Bake another 20 minutes.
Mix cake mix according to directions. Stir in butterscotch morsels and continue to use mixer. Pour batter into 9 x 12-inch cake pan and put more morsels onto top of cake. Bake at 350° until cake is done.
Combine and bring to a full boil stirring constantly sugar, milk, salt, marshmallow cream and margarine. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat. Stir in until melted, chocolate morsels. Add vanilla and nuts. Pour in greased 8-inch square pan. Chill until firm.
Heat oven to 425°. Cook and stir ground beef, green pepper, onion and celery in 10-inch skillet until beef is light brown; drain. Stir in noodles, sauce mix and water. Heat to boiling and pour into ungreased baking dish 11 3/4 x 7 1/2 x 1 3/4-inch or 1 1/2-quart casserole. Cover and bake 15 minutes. Makes about 4 to 5 servings.
Peel and quarter potatoes. Place in pot and cover with water. Add about 1 tsp. salt to water. Bring to boil, cover, and simmer about 15 minutes until soft when stuck with a fork. Drain and let cool on cutting board. When cool, cut into 1/2 inch squares and place in large bowl. Add finely diced, cooled, hard-boiled eggs. Mix with fork. Sprinkle with all four seasonings and stir, then season lightly again and stir. Begin adding mayonnaise a large spoonful at a time until all potatoes are well coated. Spoon into serving bowl. Shred cheese slices over potato salad. Sprinkle with paprika. Cover and chill until ready to serve.
Shred cabbage in large skillet. Put water, margarine and seasoning and let come to a boil. Add cabbage and diced sausage along with shredded apple and onion. Cover and reduce heat. Cook for 15 to 20 minutes, until tender.
Score meat in diamond shape. Stick whole cloves in meat at intervals. Place on rack in baking dish. Bake at 350° for 30 minutes. Combine sugar, mustard, vinegar and orange rind. At the end of 30 minutes cooking period, baste bologna. Then again every 10 to 15 minutes for 30 minutes. Serves 8.
Combine sugar and flour in a large bowl. Do not use mixer. In a saucepan, combine margarine, water, shortening and cocoa; bring to a boil. Pour over flour mixture. Combine remaining ingredients; add to batter and blend thoroughly. Pour into 12 x 18-inch greased and floured pan. Bake 20 minutes at 400°.
Brown meat. Add onion and green pepper; cook until tender. Stir in sauce mix, tomatoes and tomato paste; simmer for 5 minutes. Combine meat sauce and noodles; mix lightly. Layer with cheese in a 2-quart casserole. Bake at 350° for 30 minutes.
Cream oil, sugar and eggs. Add cocoa and food coloring. Add salt, flour, buttermilk and vanilla. Alternately add soda and vinegar. Blend; do not beat hard. Bake at 350°.
Keep the popcorn warm. Combine butter and honey; mix well. Drizzle over popcorn; add nuts. Stir or shake until evenly coated. Spread the mixture in a thin layer on a lightly buttered baking sheet. Bake at 350° for 10 to 15 minutes. Break apart when cool.
Brown onions and ground beef together. Stir in peas, rice and tomatoes; mix well. Spoon mixture into a 2-quart casserole. Sprinkle cheese over top. Bake at 350° for 20 minutes or until cheese is melted. Serves 6 to 8.
Melt cheese and mayonnaise over low heat. Stir often. When cheese is melted, pour over partially thawed potatoes. Bake in greased, oblong pan for 30 to 45 minutes at 350°. Put crumbled bacon on top for last 15 minutes.
Mix pineapple juice and mashed potatoes; beat until smooth. Using one marshmallow for a center, form balls of sweet potato around marshmallow. Roll in crushed cornflakes until well coated. Bake in a 350° oven for 25 to 30 minutes.
Peel onions and cut small slice from top and bottom. Slice each onion into 6 wedges, cutting to within 1/2-inch of bottom. Set aside. Prepare stuffing mix by directions on package. Cool. Stir in cheese. Fill onions with mixture. Wrap each onion in aluminum foil. Place in a 13 x 9 1/2-inch baking dish. Bake at 350° for 45 minutes or until tender. Yields 6 servings.
To water, add cloves and cinnamon. Heat to boiling. Add tea; cover and set for ??? minutes. Drain. Heat orange juice, lemon juice and sugar. Bring to a boil. Stir. Add to hot tea. Serve and enjoy on a cold night.
Mix all ingredients together. Drop heaping teaspoonfuls of dough on greased cookie sheet. Bake in 350° oven for 10 to 12 minutes.
Mix all ingredients well. Bake at 350° for 12 to 15 minutes.
Chop eggs very fine. Mix with mayonnaise. Spread on bottom of lightly greased spring-form pan. Spread onions (finely chopped) on top of eggs. Mix cream cheese with 2/3 cup of sour cream and spread over onions with a wet spatula. Chill in refrigerator overnight or a minimum of 3 hours. Just before serving, spread caviar (drain liquid) over top. Remove spring circle (leave on bottom of pan). Use remaining sour cream to "ice" sides. Use parsley and thinly sliced lemon to decorate. Serve with rye cocktail rounds or rye or wheat crackers.
Beat together the sugar, pumpkin, oil and vanilla. Sift together dry ingredients. Add and beat until smooth. Blend in raisins and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 3 to 4 dozen.
Mix sugar and margarine well. Add egg yolks, one at a time. Add sour cream and flour; beat well. Add dry ingredients. Beat 5 minutes. Fold in stiffly beaten egg whites. Pour into greased and floured tube pan. Bake 1 hour and 30 minutes at 300°. Cool in pan 5 minutes.