HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make pudding according to package directions. Fold in milk. Next, fold in Cool Whip. In a large serving bowl, layer pudding, bananas and vanilla wafers. Top with vanilla wafers or additional Cool Whip. This is Jerry's favorite!
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Set aside. Preheat oven to 400°. Beat 1 1/4 cups sugar, shortening and vanilla. Beat in eggs, then bananas. Combine dry ingredients. Beat into mixture. Stir in nuts. Chill 20 to 30 minutes. Drop by teaspoonful, 2-inches apart on cookie sheet. Sprinkle with cinnamon-sugar mixture. Bake 8 to 10 minutes.
Measure one qt. liquid broth, add green pepper, onion, and celery. Cover and cook 10 minutes. Add spaghetti and salt. Cook until tender. Add cubed chicken, pimento, cheese, mushrooms, and worcestershire. Stir until cheese melts. Pour into a buttered dish. Bake 375° for 30 minutes. This may be prepared the night before and refrigerated before baking.
Chop cabbage medium fine. Grate carrot, dill pickle and onion. (I do all day before.) Mix all together. Cover; allow to marinate. Keep well covered in refrigerator. Will keep for weeks.
Trim crusts from bread and slice in half. Spread generously with undiluted soup. Roll half slice of bread, wrap with half slice of bacon and skewer with a toothpick. Bake on broiler rack in 200° oven for 2 hours. Serve immediately.
Mix Kool-Aid according to directions on package. Add Hi-C and pineapple juice.
Cut chicken into small pieces or process in food processor. Cook noodles. Add chicken to sauce and season. Place alternating layers in pan: sauce, noodles, Ricotta cheese and Mozzarella. Finish with sauce. Bake at 350° for 20 minutes. Serves 8.
Fix Jell-O according to directions on box. Mix remainder of ingredients in Pyrex dish and cool. Cut into squares.
Spray 9 x 13-inch baking pan liberally with Pam. Preheat oven to 350°.
Cook cornstarch, milk, sugar and dash of salt until it boils and thickens. Beat 3 egg yolks. Mix with small amount of hot mixture, then mix all together. Cook 2 minutes. Add margarine or butter, lemon peel and lemon juice. Cover and cool in refrigerator, then fold in sour cream. Pour into 1 baked 9-inch pie shell.
Mix together Eagle Brand milk, cream cheese and Cool Whip. Toast pecans and coconut in margarine. Cool mixture for 3 minutes. Add to first mixture along with caramel sauce. Makes 2 pies. Freeze until time to serve.
Melt butter over low heat. Add marshmallows, stirring constantly until smooth. Remove from heat; whisk in food coloring. Stir in cornflakes until well coated. To keep mixture from hardening, place pot in 1 inch very hot tap water in the sink!! Working quickly, drop 1 heaping tablespoonful mixture onto wax paper. With greased fingers, shape cornflake mixture into wreaths with holes in the middle. Decorate with red hots. Store in airtight containers. Yields about 1 1/2 dozen. Easy for kids to help!!
Mix together cake mix, butter and egg. Spread out in a 9 x 13-inch pan. Mix together sugar, eggs and cream cheese. Spread over first mixture and bake for 40 to 50 minutes. Cool and cut in squares. Do not grease pan.
Blend the sugar with flour and salt. Add egg yolks and milk. Mix well. Add other ingredients. Cook until thick and creamy. Cool. Pour into baked pie shell. Top with meringue made with 2 egg whites, 4 tablespoons white sugar and 1/4 teaspoon of cream of tartar. Bake at 350° until brown.
Mix all ingredients together thoroughly. Patty into 3-inch cakes. Brown in small amount of cooking oil at medium heat on both sides. Yields 6 to 8 cakes.
Cut cheese in small pieces. Mix in bowl all other ingredients. Split and butter buns. Fill buns with mixture and replace tops. Heat in paper bags on baking sheet at 350° for 15 to 20 minutes. Can be made in morning, leave in refrigerator. Heat when ready to serve.
Beat the egg yolks real good. Gradually add sugar, beating to keep from curdling. Put in cornstarch, salt, butter and hot water. Cook until thick, stirring all the time. Grate the lemon and squeeze the juice. Add the rind and lemon juice to the mixture. Put into baked pie shell. Top with meringue made with the 3 egg whites and 3 tablespoons of sugar. Bake at 300°.
Position knife blade in food processor bowl; add mushrooms and process until finely chopped. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, shallot and garlic, saute 2 minutes or until tender. Stir in flour, marjoram and pepper. Gradually add 1/4 cup consomme; stir well. Cook 5 minutes or until liquid evaporates, stirring constantly (mixture will be thick). Remove from heat and stir in parsley; set mixture aside.
Combine beets, beet juice, onions, vinegar and Equal in a medium bowl; cover tightly. Chill at least 8 hours before serving. Drain before serving. Makes 8 servings.
Combine all ingredients except chocolate chips. Mix until blended, then beat on medium speed for 2 minutes. Fold in chocolate chips. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes.
Partially cook rice (half done). Pour off excess water. Cool. Cut out core of cabbage. Steam cabbage in Dutch oven to soften leaves. Remove leaves gently; drain. Combine cooked rice, ground beef, pork, minced onion and garlic; salt and pepper to taste.
Cook schnitzel beans until tender. Make a mixture of butter, Crisco and onion and put in frying pan. Saute until onions are transparent. Mix a little water and sugar in vinegar. Mix flour in onions and grease. Add liquid. This will thicken and turn white. Put over beans.
Cream shortening and sugars. Add remaining ingredients and drop by teaspoonfuls onto cookie sheet. Bake at 350° until light brown.
Brown onion in frying pan. Add hamburger and water; let steam until hamburger is well done. Add beans and soup and let simmer. Salt and pepper to taste. Makes 4 servings.
Melt chocolate in heavy saucepan over low heat. Add powdered sugar and next 4 ingredients. Cook, stirring constantly, until the mixture is smooth. Remove from heat. Stir in vanilla and let the mixture cool. Spread 1/2 cup chocolate sauce in crust. Sprinkle with 1/4 cup pecans. Freeze 10 minutes. Remove from freezer and spread 1 cup ice cream over pecans. Freeze 20 minutes. Repeat layers twice. Cover pie and freeze at least 8 hours. Drizzle remaining chocolate sauce over pie. Pipe whipped cream onto pie and sprinkle with remaining pecans. Yields one 9-inch pie.
Dip chicken in beaten egg, then flour; cook in small amount of oil until browned. Place chicken in a long baking dish. Combine sauce ingredients in a saucepan; boil for 10 minutes, stirring often. Pour sauce over chicken and bake for 30 minutes at 350°. Chicken will absorb sauce. Excellent party finger food or as a main dish.
Melt butter in baking dish or pan. Place strawberries in melted butter. Make batter of flour, sugar and milk and pour evenly over strawberries. Bake in oven at 350° for 30 minutes or until brown.
Beat cream cheese until smooth and creamy. Mix well with other ingredients. Refrigerate until serving.
Heat together in a saucepan until it comes to a boil. Keep in refrigerator.
Mix flour, oleo and walnuts. Press into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool
Combine first 8 ingredients; heat to boiling and simmer 1/2 hour. Melt butter. Blend in flour. Add milk gradually, stirring constantly. Heat to boiling and cook 5 minutes. Add to vegetables with the cheese, pimento and paprika. Heat until cheese is melted.
Combine sugar, butter, syrup, eggs and pecans. Mix well. Pour in pie shell. Bake at 375° for 40 to 45 minutes.
Put in 9 x 13-inch greased pan in listed order. Do not mix. Just dump it in!! Bake for 50 minutes at 350°.
Mix vinegar, honey, oil, sugar and salt in small bowl; set aside. Bring water, carrots and raisins to boil in medium saucepan. Stir in rice. Return to boil. Cover; reduce heat and simmer 5 minutes. Remove from heat and stir. Cover and let stand 5 minutes. Stir in remaining ingredients. Add honey dressing and toss. Refrigerate at least 1 hour. Makes 5 servings.
Heat milk with butter until it smokes good, but do not boil. Using a blender or mixer, beat eggs well. Add sugar and vanilla; beat well again. Add heated milk and mix well. You must use a deep dish pie crust and flute the rim as high as possible, because	it will fill up to the top. Sprinkle nutmeg on top.
Crumble first six ingredients like pie crust. Add remaining ingredients. Bake in well-greased cast-iron frying pan. Make four cuts in batter. Bake 10 minutes at 375° and 45 minutes at 350°.
Cream white and brown sugar with butter. Add eggs and vanilla; mix thoroughly. Combine with flour, baking powder and soda. Fold in Rice Krispies, oatmeal and coconut. Drop ty teaspoons on ungreased cookie sheet. Bake at 350° for 12 minutes.
Do not peel tomatoes, just slice 1/2 inch thick, and dip the slices into the corn muffin mix. Fry in shortening until brown on both sides. Turn only once. Sprinkle with salt and pepper and serve.
Preheat oven to 325°. Grease an 8-inch square baking pan. In a large mixing bowl, cream butter until soft. Gradually add sugar; mix until light and fluffy. Add egg yolks; blend well. Gradually add flour; mix thoroughly. Fold in chopped nuts. Batter will be thick. Spoon half the batter into the prepared baking dish. Spread jam evenly over dough. Gently cover with remaining dough. Bake for 1 hour or until lightly browned. Remove from oven; cool completely. Cut into small squares (about 12 to 16). Sprinkle with confectioners sugar before serving.
Cream ingredients together. Divide into balls (chill before dividing). Roll in crushed pecans. Wrap tightly in foil or Saran Wrap to store. Freezes well.
Wash and remove seeds from chilies. Make layers of chilies and cheese in a 9 x 13-inch pan until gone. Mix together milk, eggs and flour. Pour over chilies and cheese mixture. Bake for 45 minutes in a 350° oven. Let sit for 10 minutes before serving.
Mix and cook 1 to 1 1/2 hours on medium heat, stirring with a wooden spoon occasionally. Can or refrigerate. Yields 5 or 6 pints.
Cook celery and carrots in chicken broth until tender, adding corn when heated thoroughly. Add mixture of melted butter and flour to thicken. Add a little at a time until right consistency is achieved. Add chicken, parsley, salt and pepper. Add sliced hard-boiled eggs. Place mixture in a 2-quart casserole dish. Roll out pastry dough to right size to cover top of dish. Place on top and seal edges. Bake at 400° until top crust is browned.
Preheat oven to 350°. In saucepan, cook squash and chopped onions in boiling water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine melted butter with stuffing mix. Spread 1/2 of crumbs in baking dish. Add squash mixture. Top with remaining stuffing crumbs. Bake 25 to 30 minutes at 350°. Serves 8.
In a mixing bowl, cream butter and sugar. Add the milk, pecans, coconut and vanilla; mix well. Shape into 1-inch balls. Refrigerate for 30 to 45 minutes or until firm.
Combine mayonnaise, milk and Ranch mix. Mix with macaroni and all the rest of ingredients.
Cream butter, add 2 cups flour. Spread into 13 x 9-inch pan. Bake for 15 minutes at 350°.
Put bean dip on bottom layer. Mix sour cream, mayonnaise and taco mix together. Put on top of bean dip. Cut up green onions, lettuce, tomatoes, cheese and olives. Put on top of sour cream mixture. Serve with nacho chips.
Combine gelatin and water in small saucepan, stirring well; let stand 1 minute. Cook over low heat 1 minute or until gelatin dissolves, stirring constantly. Combine gelatin mixture, strawberries and milk powder in container of an electric blender; cover and process until smooth. Uncover and add ice cubes, one at a time, processing until blended. Spoon mixture into 6 parfait glasses. Cover and refrigerate until thoroughly chilled.
Mix first 7 ingredients. Add hot water a little at a time. Batter will be thin. Add vanilla. Bake in a 13 x 9-inch pan at 375° for 35 minutes.
Cook and drain broccoli. Add corn, egg, 1/2 c. cracker crumbs, onion, 2 Tbsp. butter, salt, and pepper. Turn into 1 qt. casserole. Combine 1/4 c. cracker crumbs and 1 Tbsp. butter. Sprinkle over top. Bake uncovered at 350° for 35-40 minutes.
Put slice of dried beef on each breast. Roll up and secure with toothpicks. Add garlic and melted oleo. Mix well the bread crumbs, cheeses and salt. Dip rolled chicken in melted oleo, then roll in crumb mixture. Put in casserole or pan. Bake at 325° for 1 hour. May be made ahead and frozen.
Mix all ingredients together and bake at 350° for 30 to 40 minutes. Makes 3 layers.
Combine potatoes, oil, salt and pepper in 13 x 9 x 2-inch baking dish. Sprinkle with 2 tablespoons cheese. Cover with foil. Bake at 425° for 30 minutes or until tender.
In a large salad bowl mix lettuce, tomatoes, onions, beans and cheese. Just before serving add chips and bottle of dressing. Toss well, serve immediately.
Saute green pepper, onion and celery. Add cooked turkey, soup and cooked rice. Top with pimientos, cheese and crushed potato chips. Bake 45 minutes at 350°. Serves 12 to 16.
Mix mayonnaise with cream cheese until smooth. Add fruit cocktail, pineapple, marshmallows and nuts, then fold in whipped topping. Top with saved whipped topping and chill.
Combine softened cream cheese and liver sausage, mixing well until blended. Add onion, lemon juice, Worcestershire sauce and seasonings; mix well. Place mixture on waxed paper. Fold paper around sides and shape into a tree, or pack mixture into greased tree mold. Chill. Unmold on serving plate. Decorate sides and base of tree with parsley. Pipe with softened cream cheese. Top with stars cut from pimento.
Combine butterscotch chips and peanut butter; melt. Add Rice Krispies until well blended. Press half into 8 x 11-inch pan. Chill. Mix and melt chocolate chips, sugar, butter and water. Spread over chilled mixture and put rest of Rice Krispie mixture on top.
In skillet over medium heat, cook the chicken in 1/2 the margarine 10 minutes or until browned. Remove and keep warm.
Crumble cookies into 9 x 13-inch cake pan. Pour melted butter over cookies. Slice ice cream and place slices over cookies side by side. Pour caramel topping on ice cream and spread evenly. Spread Cool Whip on top. Put in freezer for 3 hours, then eat.
While boiling water for the spaghetti, in a frying pan, add butter, oil, scallions, tomatoes and lemon juice. Cook for 5 minutes. Add the chicken and cook for 10 more minutes.
Mix all ingredients together. Bake in casserole dish at 350° for 20 to 30 minutes or microwave on High until bubbly.
Sift flour, sugar and cocoa together. Boil water, margarine and oil in pan. Pour over dry ingredients and beat until creamy. Add buttermilk, eggs and baking soda; beat. Bake in floured pan for 18 minutes at 400°.
Mix all ingredients except oranges in a large pot, heating slowly. Stuff 2 oranges with cloves. Bake in 1 inch water in a shallow pan in oven at 350° for 20 minutes. Float oranges in Wassail mixture. Serve warm.
Combine raisins, coffee and cinnamon; set aside. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee mixture and add vanilla. Mix flour, baking powder, soda and salt. Add to creamed mixture; mix well and add nuts. Spread in greased and floured 10 x 15 x 1-inch pan. Bake at 325° for 25 to 30 minutes.
In a large bowl, blend the flour, sugar, soda, tartar and cinnamon together.
Mix together. Mix in chopped peanuts or sprinkle on top. Serve with apple wedges.
Cream butter, sugar and eggs together, then add applesauce, soda, spices and flour. Then add walnuts and raisins. Bake at 325°. Bake in a slow oven about 1 1/2 hours or 1 hour and 20 minutes.
Cook ground beef and mix it with onion, beans and crumbled taco Doritos. Let set several hours or overnight.
Fry meat, onions, mango and celery together until done. Add remaining ingredients. Heat together. Serve while hot. Serve over bread or bun.
Make jello as directed, except using half quantity of water. Chill. Add other ingredients. Put in refrigerator.
Cook milk and sugar over low heat, stirring occasionally, until boiling. Boil slowly to soft ball stage. Add peanut butter, marshmallow cream and vanilla. Stir well until blended and pour into buttered 8 or 9-inch pan.
In a 9 x 11-inch pan or 4-quart Dutch oven (lined with foil), pour in peaches and liquid. Sprinkle cake mix over the top evenly. Place butter on top, making 3 rows of 4 each or similar. You can top with a few cherries or pecans. You can also mix the pecans with the peaches at first. Bake at 325° until done, about 40 minutes.
Cook the first 3 ingredients to hard crack stage (300°) using a candy thermometer. Remove from heat. Add the flavoring oil. Add a few drops food coloring. Gently stir to blend. Pour into a 13 x 9-inch pan sprayed with Pam or buttered. (Be sure pan has been left in cool place before this step.) Let stand until the candy has cooled a little, then score or mark lines starting with the outer edges. Be careful not to break through the film. Continue to retrace the lines, pressing deeper each time as the candy cools. When cold, break into pieces and dust with powdered sugar. Store in jar.
Mix graham crackers and melted butter in a 9 x 13-inch cake pan; let chill while mixing softened cream cheese and powdered sugar. Mix until creamy; spread onto graham cracker crust. Add on top, drained pineapple, then layer sliced bananas, Cool Whip and chopped nuts. Drizzle chocolate syrup and top with cherries. Chill for 4 hours.
Brown hamburger and onion; add salt and pepper. Drain off grease. Shred cabbage into hamburger; mix. Add water to cover mixture. Stir in beef bouillon. Simmer until water is cooked all the way out. Good on homemade buns!
Put tamales in bottom of 2-quart casserole dish. Put chili on top of tamales. Bake at 350° for 25 minutes (or until heated through). Remove from oven and put cheese on top. Put back in oven until cheese is melted. Serve with Spanish rice for a nice Mexican meal.
Put half of each finely diced vegetable in serving bowl. Blend remaining 1/2 chopped vegetables with tomatoes and spices in blender. Pour mixture over vegetables and serve chilled.
Layer ingredients in 8 x 8-inch baking dish. Bake at 350° for 30 minutes or until bubbling. Great to serve with corn tortilla chips.
Cook beef and onions together until browned; drain excess fat. Add all remaining ingredients and bring mixture to a boil. Cover and simmer for 1 hour or until vegetables are done.
In large pot, saute onions in butter. Add paprika. When clear, add mushrooms. Cook until tender, remove to bowl. Brown meat; don't drain. When browned, add onions and mushroom mix. Add beans, don't drain juice. Add spices, catsup and water. Cook, uncovered, 1 1/2 to 2 hours. Remove from heat. Let set for 30 minutes and enjoy. Better the 2nd day.
Cook, stirring constantly. Pour into deep dish pie crust. Beat meringue and put on top. Cook at 350° until brown.
Put all ingredients into 13 x 9-inch pan in the order as they are listed. Do not stir. Bake for 45 to 50 minutes at 350°. You can use any fruit you desire.
Heat oil in a large skillet. Add onion, bell pepper and garlic and cook until clear. Add rest of ingredients (except beans) and cook about 5 minutes. Mix the beans with vegetable mixture. Spoon over hot, cooked rice.
Remove	the green and pink from rind.	Cut into 1/2 to 1-inch strips. Soak overnight in salt and 2 quarts of water. Boil rind in fresh water until tender.
Lay out rolls to cover a greased 11x17 inch pan. Pinch edges together. Bake at 400 degrees for 8 minutes. Cool. In large mixing bowl, blend cream cheese, mayonnaise and seasoning. Spread half cream cheese mixture over cooled crust. Add vegetables and olives to remaining cheese mix and gently stir until blended. Carefully spread over cream cheese mix on crust. Sprinkle cheese over all. Cover with plastic wrap; chill 3-4 hours. Just before serving, sprinkle alfalfa sprouts over cheese. Carefully cut pizza into 24 squares. Place cherry tomato half in center of each.
Mix white cake mix, pudding, 1 1/3 cups water, eggs and oil on medium speed for 2 minutes. Stir in the coconut and pecans by hand. Bake in a 9-inch cake pan at 350° for 25 to 30 minutes. Cool 15 minutes; turn out on rack.
Whisk cranberry sauce with sugar, vinegar, ginger, curry powder, Worcestershire sauce, molasses and salt (if use Tabasco sauce). Over moderate heat, stirring often, bring to boil. Simmer until cranberry jelly is melted, about 5 minutes. Makes 2 3/4 cups. Serve as dip with fried chicken nuggets or wings.
Combine cukes, onion, vinegar and salt. Cover and let stand 2 to 3 hours. Drain. Stir in remaining ingredients. Cover and chill 6 to 8 hours.
In a large bowl, combine cake mix, pudding mix, oil and 3/4 cup water. Beat at medium speed for 2 minutes. Add eggs, one at a time, beating well after each egg. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. While cake is baking, mix powdered sugar, orange juice, butter and 2 tablespoons water. Mix well. When cake is done, take a serving fork and poke holes all over top of cake. Pour sugar-orange juice mixture over cake before it cools. Refrigerate before serving. May be garnished with Cool Whip.
Cut cheese in chunks. Add other ingredients. Place in pan on low heat until all cheese is melted and well blended.
Place yeast in water; stir and set aside. Cream margarine with sugar in large bowl. Add egg and salt. Add yeast/water. Add flour, two cups at a time. Stir until well mixed. Place in airtight container at least 6 hours or overnight. To cook drop by tablespoons into greased muffin tins and bake until light brown. Bake at 350° for 20 minutes.
Mix the jello and sugar in boiling water. Grate apples. Grind cranberries. Drain pineapple. Add water to pineapple juice to make 2 cups of liquid. Add above ingredients to jello mixture. Place in mold and refrigerate.
Beat egg whites and baking powder until stiff. Add sugar. Fold in crushed soda crackers. Pour mixture into a buttered GLASS pie pan. Bake at 300° for 30 minutes (crust will puff up). Let cool completely.
Fry ground beef until brown (drain grease). Fry celery and onion in oleo until tender. Mix the celery and onion; ground beef; soups; rice and water together in a large baking bowl. Bake at 350° for 2 hours.
Bring sugar, shortening, water and raisins to a boil. Cool. Add remaining ingredients sifted together. Bake at 350° for 40 to 45 minutes. Frost with broiled Orange-Coconut Topping. Yield: one 9 x 13-inch cake.
Preheat oven to 350°. In large bowl, combine vegetables, soup, 1/2 cup cheese, the sour cream, pepper, pimiento and 1/2 can French fried onion rings. Pour into shallow 1-quart casserole. Bake, covered, at 350° for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions on top. Bake, uncovered, 5 minutes or until onions are golden brown.
Heat oil or cooking spray in nonstick skillet or Dutch oven. Brown meat until dark brown; add onions, garlic, salt, paprika powder and pepper. Stir and brown until onions are golden brown. Add 3 cups of the water; bring to boil. Add bouillon cubes, mushrooms and bell pepper. Simmer for about 45 to 60 minutes until meat is tender. Add wine; bring to a boil. Mix cornstarch and water. Stir into gravy until the gravy starts to thicken. Turn off heat; add sour cream. Serve over hot noodles.
Preheat oven to 350°. Place pie crust in a 9-inch pie plate. Set aside. In medium bowl combine eggs, oats, honey, raisins, brown sugar, sunflower seeds, coconut, butter, apricots and cinnamon. Pour mixture into pie crust. Bake 40 to 45 minutes or until knife inserted in center comes out clean.
Pour stuffing into bowl. In a skillet, heat butter and saute onion and garlic until golden. Pour mixture with pan drippings into stuffing. Stir until blended. Layer tomatoes and stuffing in a shallow 2-quart casserole dish, ending with a layer of stuffing. Sprinkle each layer of tomatoes with salt (lightly). Bake in a preheated 350° oven for 35 to 40 minutes or until brown and crusty on top.