HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take angel food cake and break into bite-size pieces. Place in 13 x 9-inch cake pan. Spread vanilla pudding over half of pan and chocolate over the other half. Place cherry pie filling in middle covering some of each flavors of pudding. Spread Cool Whip over entire pan and chill.
Combine in casserole. Cover and bake at 350° for 45 minutes to 1 hour. Stir every 15 minutes.
Brown hamburger and onion in a large saucepan. Combine Velveeta, beans, corn, Ro-Tel and tomatoes; add hamburger and onions. Simmer 20 minutes.
Mix all ingredients together. Spread in a 13 x 9-inch ungreased pan. Bake for 55 to 60 minutes at 350°.
Heat oil in pan on medium to medium-high. Pour mix in pan and brown on both sides.
Dip chicken in melted butter and then roll in crushed Rice Krispies. Bake at 325° for 45 to 50 minutes, depending on how much and how many pieces of chicken. Do not cover.
Break one head lettuce in decorative glass bowl. Sprinkle with 1/2 cup celery, 1/2 cup green pepper, one thin sliced onion (or 1/2 cup chopped green onion) and one box frozen peas, uncooked. Spread with 2 cups real mayonnaise. Sprinkle with one tablespoon sugar. Add enough bacon bits for a light covering and sprinkle with shredded Cheddar cheese. Cover. Make a day ahead and refrigerate.
Combine corn bread mix, cream corn, kernel corn, sour cream, eggs and melted margarine; mix well. Pour into 1 1/2 qt. baking dish. Bake at 400° for 35-40 minutes. Serves 4-6.
Brown chops with garlic on medium-high both sides; place on platter and set aside. Combine in a bowl the next 5 ingredients. Put the chops back in the pan and pour the mixture over the chops. Cover and simmer for 30 to 35 minutes. Add water if needed. Turn the chops only once. Remove chops when done.
Prepare cake mix as directed on box. Bake in 9 x 13-inch pan. While cake is hot, poke 12 to 15 holes with handle of wooden spoon in cake. Pour Eagle Brand milk over cake, then caramel and butterscotch sauce over this. Cool cake in refrigerator. Before serving, spread Cool Whip over cake; sprinkle with crushed Heath bars.
Cut up large shrimp. Fry bacon until crisp. Add shrimp, onion, green pepper and garlic; cook until tender. Add flour and seasonings. Add tomatoes and cook until thick. Serve over rice.
In small saucepan, sprinkle gelatine over 1/4 cup cold water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved.
Fry the ground beef and onion in a large skillet and season to taste. Add the soup and water to the beef. Add the cheese. When the cheese is melted, mix well and pour over the dry egg noodles which are in a buttered casserole dish. Mix these up after pouring on the soup, meat mixture and bake in a 350° oven for 45 minutes.
Put flour in large mixing bowl; crumble in compressed yeast. Cut in margarine with pastry blender until crumbly. Add egg yolks and sour cream. Mix well (use hands). Form into a ball; knead on lightly floured surface until smooth (5 to 10 minutes). Divide dough into 3 equal parts. Wrap in wax paper and chill in refrigerator at least 1 hour.
Dissolve yeast in warm water. Add rest of ingredients. Knead. Put in greased bowl. Let rise until double; punch down and rise again. Shape into 5 loaves. Bake at 350° for 30 to 35 minutes.
Mix sugar and butter. Add sweet potatoes, then butter; add cinnamon, allspice and eggs all together and then add vanilla flavor. Bake at 350° for 40 minutes.
Preheat oven to 350°. Slice squash in 1/2-inch pieces. Boil for 3 minutes or until tender. Drain, then add onions, eggs and seasonings. Mix until well blended. Pour into 1-quart buttered casserole dish. Mix butter and crumbs and sprinkle over squash. Bake for 35 to 40 minutes or until browned.
Halve the bread horizontally. In a large bowl combine the olives, onion, lettuce and bell pepper and toss with dressing. Spread half of the salad mixture on the bottom half of the bread. Top with single layers of half of the meats, cheese and tomatoes. Top with the remaining salad and repeat layers of meats, cheese and tomatoes. Cover with the top of the bread and press down. Cut like pie to serve. Serves 8.
Layer in order. Sprinkle tapioca over all. Add tomato juice. Cover tightly and bake for 4 hours at 250°. Do not open lid until finished baking.
Dip cookies in milk and layer in dish. Put Cool Whip on next layer. Continue layers and end with Cool Whip. Refrigerate.
Mix each package of Jell-O with boiling water and cold water in separate pans. Chill overnight. Mix pineapple juice with sugar. Heat until sugar is dissolved. Remove from heat. Add lemon Jell-O to hot juice. Add 1/2 cup cold water. Chill 1 hour and 15 minutes. Meanwhile, cut 3 flavors of Jell-O into cubes with a sharp knife. With a mixer, cream together cream cheese and milk until smooth. Add lemon Jell-O and juice to cream cheese and beat until well mixed. Fold in cubed Jell-O. Refrigerate and chill overnight.
Melt butter in large saucepan. Place marshmallows in pan and stir until melted. Take off heat and stir in Rice Krispies. Pour in pan and press down until even in pan. Cool and cut in 2-inch pieces.
Prepare the mashed potatoes or bring leftover potatoes to room temperature. Season to taste. Beat egg yolks into mashed potatoes until well mixed. Stir in the cheese, onion, green pepper, and celery salt. Salt to taste. Whip egg whites into soft peaks and fold into the potato mixture. Spoon into well buttered casserole, about 1 1/2-quart size. Sprinkle with paprika. Bake at 375° for 25 to 30 minutes. Garnish with parsley sprig. Serve immediately.
Brown meat; drain. Add chili and taco sauce. Heat thoroughly. Layer corn chips, hamburger mixture, lettuce, tomatoes and cheese in a 13 x 9-inch greased casserole dish. Heat, uncovered, in a 400° oven until cheese melts.
Brown ground chuck. Combine all the ingredients and add to meat. Simmer 45 minutes.
Combine flour, sugar, cinnamon; cut in shortening and butter with pastry blender until mixture resembles coarse meal. Add potato and milk; stir until dry ingredients are moistened. Turn dough out onto a floured surface; knead 3 or 4 times. Roll dough to one-half inch thickness; cut with a 2-inch biscuit cutter. Place on greased baking sheets. Bake at 425° for 18 to 20 minutes or until golden brown. Brush with melted butter.
In heavy skillet with cover, melt butter; add remaining ingredients. Stir to blend. Cover and cook over medium heat, stirring occasionally until crisply tender, 8 to 10 minutes.
Melt butter. Blend in flour well. Add broth and milk all at once. Cook, stirring constantly, until sauce is thick and bubbly. Add meat, mushrooms and peas. Heat through. Serve over toast or waffles.
Pour water over tea bags and steep for 4 minutes. Remove tea bags. In very large pan, combine tea, apple cider, orange juice, cranberry juice and sugar. Simmer 30 minutes. Yields 2 gallons.
Melt oleo and add ingredients in baking dish. Bake at 325° for one hour.
Mix ingredients in a 2-quart casserole dish. Dot with butter. Cover and microwave on High 18 minutes.
Sift and mix flour, sugar, salt and baking powder. Blend Crisco, milk and vanilla into mixture. Add egg whites. Bake at 350° for approximately 30 minutes.
Sift dry ingredients in mixing bowl. Make 3 wells. In the first well, put the salad oil. In the second, put the vinegar. In the third, put the vanilla. Pour water over all ingredients and mix on low speed. Pour batter into greased pan. Bake at 350° for 25 minutes.
Preheat oven to 350°. Mix all ingredients together. Gently pack into a 9 x 5 x 3-inch loaf pan. Bake for 1 hour or until loaf shrinks from sides of pan. Yields 6 to 8 servings.
Cream shortening and sugar. Add egg and molasses. Add remaining ingredients. Roll into balls and then into granulated sugar. Bake.
Cream sugar and butter. Add egg yolks and then nuts and pineapple. Beat egg whites; then mix all together. Line a 10 x 8 x 2-inch pan with crushed graham crackers. Spread mixture; bake in a 350° oven. Serve with whipped cream or ice cream.
Put in 9 x 13-inch pan in layers: lettuce, chopped celery and green onion. Sprinkle frozen peas over top. Spread with mayonnaise. Cover and refrigerate overnight.
Cream butter. Add eggs, salt, milk, baking powder and vanilla. Work in the flour to form a roll. Flour board and roll to form a thin layer. Cut the desired size and bake on cookie sheet until light brown.
Melt margarine with olive oil in heavy saucepan over medium heat. Add onion and garlic; saute for 5 minutes. Add zucchini and saute 10 minutes. Add herbs and spices; saute until zucchini is almost tender, then add lemon juice and tomatoes. Simmer. Cook fettucine in salted boiling water until al dente and drain. Toss with zucchini mixture and top with Parmesan cheese. Serve at once.
Mix all ingredients together thoroughly. Refrigerate until set. Cut into squares or designs with cookie cutter. Serve.
Cook sausage in large frying pan and drain. Add green pepper, onion and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Pour in beans with liquid in can. Cover and simmer slowly for at least 15 minutes. Serve very hot with grated cheese sprinkled on top. (This dish is best when it can be prepared ahead of time. The flavors blend better.)
Combine 1 quart of cold water and kidney beans in 2-quart saucepan on high heat. When it comes to a boil, add olive oil, garlic, salt, pepper and 1 whole onion and turn down to simmer. Cook approximately 1 hour. In a large skillet, put enough oil to saute 1 medium onion, sliced or diced. Add rice, salt, pepper and 1 cup of cold water. Cover and steam for about 30 minutes, adding rest of water midway, until rice is cooked. Serve rice and beans separately. Great with Italian bread!
Mix oil, dill seed and dressing mix; pour over crackers. Mix gently. Place in airtight container.
Combine ingredients in large boiler or slow cooker and heat at low temperature for about 3 hours. Serve hot. Makes about 20 servings.
Brown hamburger, garlic, onion and mushrooms. Drain grease and add Sam's salsa. Remove from heat. In casserole dish, layer ingredients as follows: salsa mixture, lettuce, sour cream, Cheddar cheese, tomatoes, Mozzarella cheese and olives. Bake in oven at 325° until cheese melts, about 15 minutes. Eat with Sam's tortilla chips. Great for a party.
Crush 2 rolls of cookies and combine with melted butter. Press into 9 x 13-inch pan. Slice ice cream and lay on top of cookies. Heat fudge sauce, just until spreadable consistency, and spread over ice cream. Sprinkle chopped nuts over fudge sauce. Spread whipped topping over all.
Combine eggs, potatoes and onion. Combine oil, vinegar and salt. Pour over potatoes and chill for 2 hours or overnight. Add mayonnaise before serving.
Combine chocolate marshmallows and milk in 1 1/2-quart glass casserole. Microwave at High setting 1 1/2 to 2 minutes or until chocolate is melted and marshmallows are soft. Stir until marshmallows melt and mixture is blended. Serve warm over ice cream or cake. Makes 1 cup. May be stored in refrigerator.
Blend with a mixer the Eagle Brand, Cool Whip and pink lemonade. Add lemon juice. Taste. Add more lemon juice to suit your taste. Cover pies. Freeze or refrigerate approximately 1 hour.
Combine cake mix, sugar, nectar and oil in a large mixing bowl. Beat for 2 minutes at medium speed. Add eggs, one at a time, mixing well after each one. Pour batter into a well-greased and floured tube pan. Bake at 325° for 1 hour or until it springs up when touched.
In 2-quart saucepan, prepare noodles according to package directions. Add seasoning packets; drain off most of liquid. Stir in mushroom soup, milk and cheese. Add chicken and broccoli. Heat through, stirring occasionally. Stir in tomatoes. Sprinkle with parsley, if desired.
Mix all ingredients together.	Serve as a dressing for salad or as a dip for fried vegetables or chicken drumetts.
Heat vinegar, sugar and spices together. Pour this hot over fruit 3 times. The third time, boil the juice to a syrup. Then heat your fruit with the syrup and can.
Beat with mixer until smooth. Spread on cake while it is still hot. Cool in refrigerator several hours or overnight.
Beat eggs; blend in melted butter, flour, vanilla, salt, sugar and syrup. Sprinkle nuts over bottom of unbaked pie shell. Now gently pour syrup mixture over pecans and bake in hot oven at 425° for 10 minutes, then reduce heat to 325° and bake 40 minutes longer.
Put milk in bowl. Pour in lemon juice and stir. Pour in pineapple and nuts; mix well. Pour into pie crust and refrigerate about 3 hours.
Mix tortilla chips and melted butter and press into 9 or 10-inch spring-form pan. Bake at 325° for 15 minutes. Cool on wire rack.
Melt butter in 13 x 9 x 2-inch pan. Mix other ingredients together. Sprinkle Bisquick mix on cutting board. Cut out. Bake at 400° for 12 to 18 minutes.
Place tomatoes in blender. Pulse on several times to achieve desired chunkiness. Place in sealable jar and stir in chopped jalapeno, dehydrated onion and salt. Refrigerate several hours before serving. Will keep for 2 weeks or so in refrigerator.
Mash potato. Add confectioners sugar to potato to make a stiff dough. Roll out on waxed paper dusted with confectioners sugar (like a pie crust). If too much for one, divide and	make 2.	Spread peanut butter over entire surface. Roll up like a jelly roll. Refrigerate until firm. Slice. Keep refrigerated. Leftover mashed potatoes may be used.
Put the ingredients in a microwave safe bowl in order listed (don't stir). Microwave on High for 3 minutes. After cooking, stir in 1/2 cup chopped nuts (any type). Pour fudge in a butter pan and refrigerate for about an hour before cutting.
Mix flour, sugar, salt and Crisco until crumbly. Add egg and milk all at once and stir with fork until mixed. Makes enough for 1 double crust pie shell.
Cut steak diagonally across grain into very thin slices. Cut into strips about 2 inches long. Set aside. In large skillet, melt butter; add garlic. Cook over medium heat until garlic turns light brown. Remove and discard. Add green pepper and onion. Cook and stir over medium heat until tender. Add beef strips. Cook until browned. Add bamboo shoots, salt, pepper and ginger. Dissolve bouillon granules in hot water. Slowly add to mixture in skillet.
Cream shortening and sugar. Beat in eggs, bananas and flour sifted with soda and salt. Add nuts. Bake at 375° for 45 to 60 minutes or until inserted toothpick comes out clean.
Mix Kool-Aid with water and sugar. Add pineapple juice. Just before serving, add 7-Up. If desired, add sliced strawberries.
Combine first 9 ingredients. Mix well. Place heaping 1/2 cup of mixture on each tortilla. Roll up and place seam side down in 13 x 9-inch baking dish. Cover and bake at 350° for 40 minutes. Sprinkle 1 cup Longhorn cheese on top and bake 10 additional minutes. Serve immediately. Makes 5 servings.
Combine milk, shortening or margarine, sugar, salt and water. Cool to lukewarm with the water. Add yeast. Blend in egg. Add sifted flour. Mix until dough is well blended and soft. Bake on heated waffle iron. Makes 6 waffles.
Brown ground beef. Stir in tomatoes, tomato sauce, water, frozen veggies, onion soup mix and sugar. Bring to a boil. Reduce heat; simmer.
Beat potatoes, shortening and sugar together until well blended. Dissolve baking soda in milk; add to potato mixture. Sift flour and salt together; add to potato mixture. Roll out 1 inch thickness on floured board. Cut with biscuit cutter. Place on greased baking pan. Bake at 400° for 15 to 20 minutes. Makes 2 dozen.
Mix cream cheese, sugar, eggs and vanilla. Add to pie crust and bake at 350° for 40 minutes. Add topping when cool and refrigerate.
Bring the first 4 ingredients to a hard boil in heavy pan. Boil for 1 minute. Remove from stove. Add the quick oats, crunchy peanut butter, salt and vanilla. Stir. Drop onto waxed paper. Cool.
Mix water and cornstarch together and cook until thick and clear. Set aside in covered pan until cool. Beat egg whites until soft peaks form. Add sugar gradually. Beat in the cooled cornstarch mixture. Top pie. Seal to edge. Bake at 350° for about 10 minutes.
Wash chicken. Put in large pot. Bring chicken to a boil. Add mushroom soup, salt and pepper, then let it simmer for 45 minutes until 1 hour. Serves 6 or more.
Combine, shake and let settle for 4 hours. Store covered in refrigerator to extend shelf life. Allow to warm before using. Use Joy or Dawn only!
Mix oats and peanut butter together in bowl. In saucepan, mix sugar, Pet milk and cocoa. Cook until it boils for 1 minute. Quickly add vanilla and pour into oat mixture. Spoon out on wax paper.
Combine green pepper, onion and celery. Remove tendons from crabmeat and flake. Remove veins from shrimp and cut into pieces. Mix well crab and shrimp with vegetables. Add mayonnaise and seasoning. Place in buttered baking dish. Cover top with bread crumbs. Bake at 350° until top is nicely browned, about 30 minutes. Serves 8.
Heat chips over hot water; stir until dissolved. Add peanut butter; stir until blended. Add Special K; mix until all are coated. Drop by teaspoonful on waxed paper. Chill. Makes 4 dozen cookies.
Combine sugar, oatmeal, eggs and milk. Mix well. Add butter and syrup. Pour into pie shells. Bake at 325° for 35 to 40 minutes.
Combine hamburger, eggs, salt and Spanish rice. Mix well. Put in baking dish. Top with ketchup or barbecue sauce. Cover with wax paper. Cook on High for 20 to 25 minutes.
Cream the first 4 ingredients together. Mix the next 4 ingredients with butter mixture. Spread in a greased jelly roll pan. Bake at 350° for 15 minutes. Sprinkle marshmallows over pan, then return to oven for 2 minutes. Spread with knife dipped in water. Let cool. Cook over low heat melted the chocolate chips, margarine and peanut butter. Put Rice Krispies in last. Spread over bars. Refrigerate. Makes 3 dozen.
Rinse beans; drain in colander. Secure 9 to 10 beans with 1/2 strip bacon and a round toothpick. Place bundles in an oblong Pyrex or 9 x 13-inch pan (a single layer). Make marinade of melted butter, brown sugar, garlic salt and soy sauce. Spoon marinade over each bundle (use all of marinade). Cover with foil and refrigerate overnight. Bring to room temperature and bake uncovered at 350° for 25 to 30 minutes. Bacon should look cooked. (May have to bake in two pans.) Yields 28 to 32.
Mix ingredients well. Refrigerate at least 2 hours. Mix again before serving. Serve with fresh vegetables.
Melt butter; add flour, onions, celery, peppers and garlic. Add tomatoes and cook 20 minutes. Add soup and meat. Cook 20 minutes. Add salt, pepper and green onions. Simmer 5 minutes. Serve over rice. Serves about 6.
Mix all ingredients together; roll and cut out. Place on cookie sheet. Grease cookie sheet first time in oven. Bake at 375° for 8 to 10 minutes.
Cook carrots until tender; drain. Cut onion and pepper in rings or slice. Combine remaining ingredients in saucepan; slowly bring to simmer over medium heat. Remove and pour over carrots, onion and pepper. Cover and refrigerate. Serve cold. Will keep for 3 weeks.
Bring to boil all but the cucumbers and onions and pour over cucumbers and onions. Stir mixture; let cool. Put in gallon jug. Keep in refrigerator.
Add 1/2 cup salt over vegetables and cover with ice and ice water for 2 hours. Drain well. Bring other ingredients to a boil and add the vegetables. Heat to a boil and pack in hot jars. (Do not boil pickles.)
Roll each marshmallow in cinnamon/sugar mixture. Place one marshmallow inside one crescent roll and close as good as possible. Roll crescent roll in cinnamon/sugar mixture. Place rolls in a muffin pan and bake in a 375° oven for 8 to 10 minutes. Take out of muffin pans and let cool. Glaze with icing.
Combine oleo, flour, pecans and sugar. Press into a 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool. Combine cream cheese, sugar, vanilla and whipped topping. Mix until smooth. Pour mixture over cooled crust and top with pie filling. Chill and cut into squares before serving. Makes 12 to 14 servings.
Preheat oven to 325°. Cut a pocket into each chicken breast. Salt and pepper to taste; set aside. Thoroughly drain and squeeze any liquid from thawed spinach. Do not cook. Combine Feta cheese, mayonnaise and garlic. Stuff into chicken breast pockets.
Mix sugars, shortening and beaten eggs. Add soda, salt, cream of tartar, nuts and flour. Make into rolls and refrigerate. Slice off and bake in 350° oven.
Boil brown sugar, 1 cup water, vanilla and butter until taffy thickness. Mix with rest of ingredients. Cool and pour into baked pie shell and top with whipped cream.
Boil sugar and milk until it forms a soft ball in cold water. Remove from stove. Add peanut butter and beat it until it starts to thicken. Add vanilla and nuts. Pour in buttered pan. Cool and cut.
Bread and fry chicken. In your pan (9 x 13-inch works fine) layer sauce, chicken, sauce, Mozzarella cheese and sprinkle Parmesan cheese on top. Bake at 350° about 20 minutes (until cheese melts).
Combine ingredients in a crock-pot. Cook on low about 4 hours. Goes great with macaroni and cheese and biscuits.
Cook together for 10 minutes. Seal in jars. Makes 6 pints.
Put chips and Pet milk in bowl and melt them together in microwave. In another bowl mix vanilla wafers, marshmallows, powdered sugar and salt. Crush wafers until only crumbs. Reserve 1/2 cup of chocolate mixture for glaze. Stir rest of mixture over crumb mixture. Mix well. Press into buttered 9-inch square pan. Put 2 tablespoons of Pet milk into reserved chocolate mixture and stir. Spread over brownies. Chill overnight.
Brown beef in oil. When thoroughly browned, saute garlic and onion until onion is translucent. Add beef broth, tomato sauce, peppercorns, cloves and bay leaves. Simmer until meat is tender. After simmering 1/2 hour, add wine and simmer for another half hour or until meat is tender. Then add the potatoes, carrots and celery. Cook until vegetables are tender.
Mix all together. Put oil or bacon grease in heavy skillet and heat on medium. Drop mixture by tablespoons into oil, lower heat and fry until brown on both sides.
Blend dry pudding and Tang together. Add juice from pineapple. Mix with fruit and chill. Just before serving, add banana.
Mix flour, powdered sugar, butter and salt together (it will be crumbly) and pat the mixture into an 8 x 8-inch greased pan. Bake in preheated 350° oven for 15 minutes. While this is baking, mix eggs, sugar, flour and lemon juice. Pour over the "crust" while hot. Return to oven and bake 25 minutes more. Remove from oven, cool for 15 minutes, then cut into squares. Makes about 20 squares.
Melt margarine; add nuts, brown sugar and flour. Spread in 9 x 13-inch pan. Bake until brown. Cool.
Cream margarine, brown sugar, white sugar, peanut butter, egg, vanilla and milk. Add remaining ingredients until moist. Mix well. Roll into balls, then roll in sugar. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes. While cookies are still warm, place one chocolate kiss in center.
In large mixer bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla. Beat until smooth. Pour 1/4 to 1/2 cup batter onto heated griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve with syrup or honey. Makes about 16 pancakes.
In a 1-cup measure, combine the butter, parsley, chives, salt and pepper. Microwave on High for 1 to 1 1/4 minutes or until the butter melts. Stir in the Parmesan cheese. Serve topping over hot cooked vegetables.
Brown hamburger and onion; add sauce, beans, tomatoes, corn and taco seasoning. Add water to desired consistency. Heat to boil. Top with grated cheese, corn chips and sour cream.
Mix and drop by teaspoonfuls onto cookie sheet. Bake at 350° until done.
Blend spices and salt with butter or margarine. Gradually add sugar, mixing well after each addition. Beat in 5 eggs, one at a time, beating after each addition, until completely blended. Stir in flour all at one time. Beat in the remaining egg. Turn into a well-greased lightly floured 9 x 3-inch tube cake pan. Place in a cold oven. Set oven control to 300°. Bake 1 1/2 hours or until cake tester comes out clean. Cool in pan 20 minutes. Turn out onto wire rack to finish cooling. Frost with Confectioners Sugar Glaze.