HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pudding as directed on package. Bake cake as directed on box. Cool completely. Crumble and set aside. Drain pineapple. Put half the crumbled cake in bottom of a large bowl. Layer in half the pudding, pie filling and pineapple until all gone. Top with Cool Whip. Garnish with pecan halves.
Combine potatoes, water, celery, carrots, onion, parsley, bouillon cube and seasoning. Mix well. Cover and simmer 15 to 20 minutes. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables. Cook until thick and add cheese. Stir until melted.
Cook rice; cut out stem portion top of pepper (carefully); clean out inside, washing out seeds with water. Pot boil peppers 5 minutes; place upside-down to rinse and drain. Saute onions, celery and chorizo. Add spices. Brown hamburg. In separate pan, brown pork. Drain grease and original mixture. Put mixture in bowl. Remove with spoon or fork, don't take grease. Add 1 mashed hard-boiled egg and 1 raw beaten egg. Add cooked rice. When peppers cool stuff gently. Bake in casserole (greased with margarine, add little water), uncovered, about 1 hour at 350°. Can put pepper top back on like little hat.
In blender at high speed, blend milk and strawberries 15 seconds until smooth. Pour into 5 (12 ounce) glasses. Add scoop of strawberry ice cream to each. Slowly add soda or soft drink to fill almost to top. Serve immediately.
Combine dry ingredients. Add milk, margarine, eggs and vanilla to mixture. Cook on low or medium heat until thick. Pour into baked pie crust. Top with meringue. Brown in oven.
Saute onion in margarine. Cook broccoli as directed. Mix onion and broccoli with cooked rice and Cheez Whiz. Put buttered crumbs on top. Put in casserole dish and bake at 325° until bubbly. Makes 6 to 8 servings.
Preheat oven to 325°. Beat eggs well. Add remaining ingredients. Mix well. Pour into unbaked pie shell. Bake until well done, approximately 50 minutes.
Mix all ingredients well with mixer. Will yield about 20 ounces. Store in airtight container. Keep refrigerated.
Cut steak into desired size pieces; put in crock-pot. Stir together soups and water; pour over steak. Cook on low all day or overnight. Serve with or over mashed potatoes, rice or noodles.
Combine all ingredients except buttered crumbs. Place in baking pan and cover with crumbs. Bake at 350° for 15 to 20 minutes or until crumbs are browned.
Mix all together and store in an airtight container. One-quarter cup of mix and hot water makes 1 cup of hot cocoa.
Cut flour into shortening. Add salt and baking powder. Stir with fork until crumbly. Add warm water. Stir until soft. Form in small balls. Roll out to round circle. Brown on griddle or in hot iron skillet.
Slice beef into very thin strips. In medium bowl, whisk together cornstarch and broth until smooth; set aside. In large skillet over medium-high heat, heat half the oil. Cook beef in 2 batches, until browned, stirring often. Set beef aside. Heat rest of oil. Add onion, celery and garlic powder; cook over medium heat, until tender-crisp. Pour off fat. Add tomatoes. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan; heat through. Serve over rice.
Cream shortening and sugars. Add eggs and bananas. Mix well. Add flour, salt, baking soda with water to creamed mixture. Stir in vanilla. Pour into greased and floured loaf pan. Bake at 325° for 50-60 min. Check with toothpick. Remove from pan and let cool.
Melt butter; add peppers and onions. Cook 5 minutes. Add flour and milk, then crab meat, salt and nutmeg. Cook 10 minutes. Pour in shallow buttered baking dish or use crab shells. Sprinkle with cheese, butter and bread crumbs. Bake at 350° until cheese is browned.
Mix in large bowl hamburger, ground sausage, bread crumbs, evaporated milk, onion, salt, pepper and allspice. Mix well and form into 24 balls. Roll these in flour. Melt butter in skillet and brown meat balls slowly. Add water; cover and simmer 10 minutes, then make gravy by mixing together in separate bowl: mushroom soup plus bouillon cubes for extra flavor.
Cook chicken and pull from the bones. Place in bottom of casserole dish. Mix soup with part of broth. Cover chicken with broth mix. Saute onions with butter. Add dressing to onion. Add some of the broth. Place on chicken mixture. Bake at 350° for 30 minutes.
Separate eggs. Beat whites until very stiff. Put aside. Beat egg yolks, sugar and anise at medium speed. Fold in the egg whites. Fold in the flour and baking powder a little at a time. Drop dough from a teaspoon onto a greased cookie sheet. Each cookie is two teaspoonfuls of dough side by side. Sprinkle with granulated sugar before baking. Bake in 350° oven until edges are very light brown. Do not overcook. Store in airtight container.
In bowl, combine sugar, eggs and oil; mix well. Stir in flour and cinnamon (batter will be thick). Stir in apples and nuts. Spread into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chips. Bake at 350° for 35 to 40 minutes or until golden and a toothpick inserted near the center comes out clean. Cool before cutting. Yields about 2 dozen.
Cook sugar, egg yolks, Karo and flour until it begins to thicken. Add oleo and mix well. Add pineapple and spread on cake.
Toss together the broccoli, cauliflower, bacon, red onion, and Cheddar cheese. In a separate bowl, mix mayonnaise, vinegar and sugar. Toss mayonnaise mixture with broccoli mixture and refrigerate overnight.
In a bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sifted and combined dry ingredients alternately, then the milk and vanilla. Pour into a well-greased and floured tube pan (10 inches). Bake in a moderate oven (350°) for 1 hour, or until a cake tester inserted in center of cake comes away clean. Let cool in pan on rack for 10 minutes. Let cool thoroughly before slicing.
Add soda to buttermilk and set aside. Cream margarine and eggs. In separate bowl, mix all dry ingredients, then add to creamed mixture and mix with buttermilk. Mix well and add jam, nuts and grape juice. Mix well. Makes 3 layers or 1 tube pan. Bake for 1 hour and 30 minutes at 325°.
Blend all ingredients and microwave 3 to 4 minutes, stirring once. Yields 1 1/2 cups.
Let dough rise. Punch down and roll out to 15 x 17 inches. Then spread sliced pepperoni and shredded Mozzarella or Provolone cheese. Roll up like jelly roll. Put on greased cookie sheet. Bake at 350° for 20 to 30 minutes.
Cook on top of stove until peppers are done on low heat, about 1 hour to 1 hour and 15 minutes. Serves 4.
Soak bread crumbs for 1 hour in 1 1/2 cups milk. Cream together butter, sugar, egg, cinnamon and cloves. Add soda to molasses and add to mixture. Next add bread crumbs, raisins, prunes and nuts. Fill paper baking cups and cook in 350° oven for 30 minutes. Yield: 26.
Combine and toss. Add raw onion rings, mushrooms and croutons, if desired.
Mix oil slowly with crackers. Stir thoroughly. Mix the rest of the ingredients together and sprinkle over crackers. Stir well to coat crackers. Heat in oven at 325° for 25 to 30 minutes. Better if made 24 hours ahead and reheated.
Mix cottage cheese with yogurt. Spread 1 cup meat sauce (ground beef and sauce) in 9 x 13 x 2-inch pan. Layer one-third each noodles, cheese mixture, Mozzarella and repeat two times.
Chop tomato and cucumber small. Mix with cooked noodles. Add Salad Supreme seasoning and 1/2 bottle of dressing. Chill overnight. Add second half of dressing, then serve.
Sift dry ingredients together. Beat liquids together and add to dry ingredients. Fill greased muffin tins 2/3 full. Bake at 325° for 12 to 15 minutes.
Cream butter and sugar. Add next 4 ingredients after measuring. Sift dry ingredients together. Mix well. Roll into balls about like golf balls. Roll ball in sugar and "smoosh" down with a fork or decorative cookie marker or bottom of glass dipped in sugar. Bake at 350° for 10 minutes or until lightly browned on edges. Yields 5 to 6 dozen.
Dissolve gelatine in cold water. Heat mushroom soup. Add cream cheese, stir until melted. Remove from heat and add gelatin. Mix in all other ingredients. Chill. Stir when semi-set to get a good mixture. Chill overnight.
Microwave chicken 9 to 10 minutes per pound (or cook in water). Cut tortillas into 2 x 1-inch pieces. Chop onion.
Add baking powder and cornmeal to flour. Mix eggs, salt, pepper, onion and butter. Add milk. Blend well. Combine gradually with dry ingredients and mix thoroughly. Fry until golden.
Mix flour, salt, soda, cinnamon and nutmeg. Beat in a large mixing bowl the sugar and shortening until light and fluffy. Beat in eggs one at a time. Add peach jam and vanilla; mix well. Add flour mixture and buttermilk alternately to creamed mixture; beat well. Pour into 2 greased and floured loaf pans. Bake at 350° for 40 to 45 minutes.
In a large bowl, beat cheese and Ricotta; add eggs, sugar, cornstarch, flour, etc. Last add sour cream. Beat until smooth. Start in cold oven. Bake for 1 hour and 20 minutes at 325°. Let cake cool over or in oven for 2 hours.
Mix cake mix according to directions on box. Bake in 2 cake layer pans and cool. Split into 4 layers. Mix 2 pkg. fresh frozen coconut with sour cream and sugar. Set aside 1/2 c. mixture for later use. Spread the rest between the layers. Mix 1/2 c. of mixture with cool whip. Spread on top and sides. Refrigerate in air tight container before cutting if you can wait.
Let rise to double size and punch down. Let rise again, then use. Add pizza sauce, cheese and choice of toppings. Bake at 400° for 40 minutes.
Steam fresh broccoli. Cut into small pieces. Melt Velveeta cheese and milk. In casserole dish, place steamed broccoli. Pour melted cheese over. Sprinkle Italian bread crumbs on top. Saute Ritz crackers (broken) up in butter. Sprinkle on top. Cover and bake at 350° for 20 minutes.
Cream margarine and sugar. Add eggs one at a time. Measure sifted flour, cocoa and salt and sift together. Add butter flavoring to cup of milk, then add milk slowly. Bake at 325° for 1 hour and 20 minutes.
Preheat oven to 325°. Lightly grease 2 cookie sheets. In small saucepan, combine the apple juice concentrate and dates. Simmer until the dates are slightly softened, about 2 to 3 minutes. Add the butter, orange rind, orange juice and vanilla, stirring until the butter is melted. Puree the mixture in a blender or food processor. Transfer to a bowl; set aside to cool.
Melt in top of double boiler the white chocolate and peanut butter. Then pour onto a cookie sheet with sides, 10 x 15-inches. Melt in same double boiler the milk chocolate.
Place chicken into ungreased baking dish (9 x 13-inch). Place slices of cheese on top of chicken. Spread sauerkraut on top of first layer of cheese. Put cheese over sauerkraut also. Sprinkle on celery seed. Pour dressing evenly on top. Cover with foil. Bake at 325° for one hour. Uncover and bake 1/2 hour longer.
Mix flour, sugar and milk and margarine until smooth. Butter casserole dish and pour in peaches then top with flour mixture. Place in oven and bake at 350 degrees for 45 minutes or until brown.
Place a layer of canned coconut in the bottom of ungreased pan about 9 x 13-inches. Over this, spread the canned fruit plus juice. Top this with the yellow cake mix (dry) just as it comes out of the box. Press down firmly. Over this, cut 2 sticks of butter, distributing it evenly and sprinkle with nuts. Bake for 40 minutes at 350° or until evenly browned.
Cube bread and layer one half in a 9 x 12-inch Pyrex dish. Cut cream cheese in cubes; scatter on bread. Cover with remaining bread. Mix eggs, milk, syrup and butter. Pour over bread cubes. Cover and refrigerate overnight. Bake at 350° for 40 to 50 minutes.
In 3-quart saucepan, brown meat; drain off excess fat. Stir in potatoes, celery, onion, green peppers, bouillon, salt and 1 1/2 cups water. Cover and cook until veggies are tender, 15 to 20 minutes.
Spread sausage in 9 x 13-inch pan. Place bread over sausage. Beat eggs, milk, dry mustard, salt and pepper. Pour over bread. Top with cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine sugar, eggs, oil and pumpkin. Beat until well blended. Stir in flour, salt, cinnamon and soda. Blend well and put in well-greased 13 x 9-inch pan. Bake 35 minutes or until done.
Mix together the flour, baking powder, sugar and salt. Add the milk to the beaten egg and stir in the dry ingredients, then stir in the bits of apple.	Drop the batter into hot fat by	spoonfuls and	let fry until delicately browned. Drain on paper towels. Serve with powdered sugar or jelly.
Mix together butter, vanilla and sugar; knead well and add flour and nuts. Mix. Roll into 1-inch balls. Bake at 400° for 10 to 12 minutes. Do not brown. Roll in sugar while hot and cold. Then roll in sugar again. Yields 4 dozen.
Heat oil in a large pot and saute celery, onion, garlic, thyme and bay leaf. Cook, stirring frequently, for about 15 minutes. Add tomatoes, clam juice, wine, parsley, fennel, salt and pepper; simmer for about 15 minutes. Cut fish into chunks. Add fish, shrimp and scallops to sauce and let cook for about 5 minutes until the flesh is opaque white and the seafood is cooked through as desired. Makes 6 to 8 servings.
In bowl, combine crumbs, margarine and 1/4 cup sugar. Press on bottom and 1 1/2-inch up sides of an 8 or 9-inch spring-form pan. Set aside. In bowl, with electric mixer at high speed, beat cream cheese, remaining sugar and vanilla until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan. Bake at 350° for 60 to 70 minutes or until center is set. Turn off oven, leaving door slightly ajar. Leave cheesecake in oven for 1 hour. Remove from oven; cool completely. Chill in refrigerator for 4 hours or overnight. Remove sides of pan. Top with favorite pie filling such as cherry, blueberry or pineapple.
Roll out crescent rolls on cookie sheet. Bake according to directions on package. Mix together the cream cheese, mayonnaise and Ranch dressing mix. Put on cooled crust. Cut up tomatoes, green onions, green pepper and broccoli. Place vegetables on crust; top with Cheddar cheese.
Cut wieners into 1-inch pieces. Combine bourbon, catsup, brown sugar, onion, oregano and rosemary if desired, in saucepan. Bring to simmering boil and add wieners. Simmer until tender. Refrigerate overnight in sauce if possible. Serve in chafing dish in hot sauce. Yield: 4 dozen pieces.
Heat oven to 350°. Beat together sugars and shortening until light and	fluffy. Blend	in eggs and vanilla. Add combined flour, baking soda and salt. Mix well. Stir in 1/2 cup of candies. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Press 2 or 3 additional candies into each cookie. Bake for 10 minutes.
Preheat oven to 350°. Spray muffin tins with vegetable spray. Push a wrapper into each cup to form little bowls. Spray wrappers with vegetable oil. Bake for 5 minutes. Remove wrappers from tins. Mix all remaining ingredients. Fill each wrapper. Place on cookie sheet and bake for 5 minutes or until cheese is melted. Makes 50 won tons.
Heat oil in 10-inch skillet or wok over medium heat. Add shrimp, lime juice, oregano, cumin, green onion, garlic and ginger. Cook about 5 minutes, stirring constantly, until shrimp are pink. Divide shrimp mixture evenly among warmed flour tortillas. Top with fresh salsa or guacamole. Fold tortillas over from one side to other and enjoy. Makes 4 servings.
Cook squash, pepper, onion, celery, garlic salt, salt, oil and nutmeg with just enough water to cover and cook tender. Do not drain. Mix all ingredients together and put in baking dish. Put in oven for 25 minutes at 350°. Take out of oven and grate cheese on top. Put back in oven until cheese melts.
Saute mushrooms, onions and green pepper in butter. Blend in flour and seasonings. Remove from heat. Slowly stir in broth and cream. Bring to boil over low heat, stirring constantly. Boil 1 minute; add turkey and pimento. Continue cooking until meat is heated. Serve over rice. Serves 4.
Mix together zucchini, soda, sugar, butter and beaten egg. Sift in flour, cinnamon, cloves and salt; stir to blend. Stir in raisins and nuts. Drop batter by teaspoonfuls onto greased cookie sheet. Bake 12 to 15 minutes at 375°. Makes 3 dozen.
Fry chops in shortening. Place in 2 1/2-quart casserole with lid.
Mix ingredients, reserving the margarine. Melt the margarine and pour over the mixture. Bake in oven at 350° until bell pepper and onion are done.
Mix together and spoon into muffin pan (spray pan with Pam). Bake at 400° for 20 minutes.
Combine salt, pepper and garlic powder. Rub over surface of roast. Heat oil. Brown roast on all sides. Transfer to roasting pan. Combine rest of ingredients. Pour over roast. Cover and roast 2 1/2 to 3 hours or until tender.
Melt marshmallows and 4 Tbsp. margarine. Add Rice Krispies and press into 9 x 13 in. pan. Cool. Cook sugar, syrup, peanut butter, and 1/4 c. margarine until boiling point. Cool completely and spread on base. Melt chocolate chips and 2 Tbsp. margarine. Let cool and spread on top of squares.
You may add anything that has an interesting shape. Also peanuts and mixed salted nuts may be added.
Simmer garlic in skillet with oil. Add all ingredients to large kettle. Bring to a boil. Reduce heat and simmer, covered, 1 hour.
Sift flour, baking powder and salt. Beat shortening until creamy and glossy, 2 minutes at medium speed. Gradually add sugar; beat until light and fluffy after each addition. Add eggs, beat until thick and pale lemon in color. Add flour mixture and bananas alternately; blend thoroughly after each addition. Grease bottom of pan only. Bake at 350° for 60 to 70 minutes. Let bread cool in pan 20 to 30 minutes.
Place tomatoes in lightly greased 9 x 13-inch baking dish. Saute celery, green peppers, onion and mushrooms in 1/2 stick of butter. Place mixture over tomatoes. Add crushed crackers on top. Pour 1 stick melted butter over casserole. Bake at 350° for 35 minutes.
Brown ground beef. Add onion salt or 1 onion (chopped), parsley flakes, garlic salt and salt. Let brown. Add tomato sauce and Ragu spaghetti sauce. Let simmer for 1/2 to 1 hour. Cook noodles in boiling water until tender.
Cut up chicken and soak in salt water for at least one hour. Mix flour and Bisquick in a bag. Put chicken in the bag and shake (a few pieces at a time). Heat the Crisco to 325°. Add chicken. Brown and salt the chicken on both sides. Turn the heat down to 300°. Cook 30 to 35 minutes, turning often. If the chicken begins to stick to the frying pan, turn the heat up some.
Melt together butter and chocolate chips. Add other ingredients and cook slowly for 10 minutes. Put in bowl or fondue pot, surrounded by cubed angel food cake, pineapple chunks, strawberries, miniature marshmallows, mandarin oranges and banana slices to spear and dip.
Rub both sides of chicken with garlic. Place chicken, green pepper and onion slices on greased grill over medium hot coals. Grill 20 minutes or until cooked through, turning occasionally. Cut chicken and green pepper into thin strips. Spoon chicken mixture and 1/4 cup Velveeta in center of each tortilla. Fold. Serve with salsa. Makes 6 servings.
Whip cream. Mix with all ingredients, except cake, then add cake and put in a large bowl and keep in refrigerator.
Put 1/2 crushed cookies into 9 x 13-inch pan. Whip cream; fold in mints and marshmallows. Carefully spread on cookie base. Top with rest of cookie crumbs. Cover and refrigerate for 2 to 3 days. The mints will dissolve into cream mixture. This is scrumptious!
Mix sugar and cornstarch in water and cook until thick. Take off heat and add jello. Set aside to cool. Place strawberries in pie shell, add cool mixture and refrigerate.
Sift flour, salt and baking powder together. Cut in shortening and blend until mixture is like coarse corn meal. Add cold 7-Up or Sprite. Stir only until ingredients are evenly moistened. Turn onto a lightly floured surface. Knead 8 to 10 times quickly. Roll to 3/4-inch thick. Allow to rest for a few minutes. Cut with a floured cookie or biscuit cutter. Put in a 9 x 13-inch baking dish; brush with melted butter. Bake at 450° for 10 to 12 minutes or until golden brown. Makes 12 flaky and wonderful biscuits!
*You may use 1 pound of either M&M's or Reese's pieces, instead of 1/2 pound of each.
Place roast in crock-pot and cook until tender. Then put in pan and cover with soup mix and mushroom soup. Cook that in 350° oven for 45 to 50 minutes.
Crush cookies and spread in a Pyrex dish. Cover with ice cream. Pour syrup	over and cover with Cool Whip.	Freeze and serve.
Cream butter and sugar together. Add eggs (unbeaten), one at a time. Add flour all at once. Beat well. Add pure vanilla or lemon extract. Pour batter into greased Bundt pan. Bake at 325° for 1 hour or until done. Cool 10 minutes before removing from pan.
Brown meat in large saucepan. Add onion and pepper. Fry until tender. Drain grease. Add remaining ingredients; simmer for at least 1 hour on low, stirring occasionally. Then serve over noodles, any kind.
Cut cookie dough into slices 1/2-inch thick. Line a 14-inch pizza pan overlapping slices. Bake at 375° for 12 minutes. Cool.
Mix carrots, applesauce, vegetable oil, vanilla, eggs and granulated sugar together.
Place chicken pieces in greased 9 x 13-inch pan. Cover with dry stuffing mix. Pour broth mixed with margarine over the chicken and stuffing. Mix soup with sour cream and pour over top. Bake at 350° for 1 hour.
Mix the first 5 ingredients together. Combine the remaining ingredients together. Pour yam mixture into a 2-quart casserole. Sprinkle coconut-pecan mixture over top. Bake 1 hour at 325°.
In a large kettle, combine broth, celery, cabbage, onion and carrot. Bring to boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tender. Meanwhile, melt butter in a medium saucepan. Add flour, salt and pepper; stir to form a smooth paste. Gradually add milk to flour mixture, stirring constantly. Gradually stir into vegetable mixture and add ham. Heat through. Makes 8 to 10 servings.
Clean and wash corn on the cob. Cut the corn off the cob. Measure out corn and add rest of the other ingredients. Bring to a boil for 3 minutes. Cool and then package and freeze.
Put cookies in blender and crush. Add butter and blend well. Press into pie pan. Whip the cream. Mix marshmallow cream and creme de menthe (do not mix with whipping cream). Fold marshmallow mix and whipped cream together. (Don't blend.) Put in freezer.
Mix all ingredients together using a hand mixer. Serve cold. Hold the Brandy for a childs favorite.
Sift together 2 cups sugar and flour. Set aside. In saucepan, bring to boil 1 stick margarine, oil, water and 4 tablespoons cocoa. Pour over sugar and flour; mix well. Add buttermilk, soda and eggs. Pour into prepared 9 x 14-inch pan. Bake 18 minutes in 350° to 400° oven.
Frying the frog legs is easy. The job is getting them! Once you've legally gotten enough for a mess, clean them, saving only the hind legs. Soak in salt water overnight.
Mix sugar and margarine. Add eggs; beat well. Add vinegar and all other ingredients. Bake 1 hour in pie shell at 250°.
Dissolve yeast in 1/2 cup warm water. Dissolve sugar and salt in the 3 cups hot water (from tap). After sugar and salt are dissolved, let cool, then add yeast. Stir with wooden spoon. Add about 5 cups flour to make a batter. Beat vigorously to incorporate air. Now, add Crisco and mix until shine is gone. Add more flour and mix until batter doesn't take the flour.
Combine ingredients and pour into shells. Bake at 350° for 40 minutes.
Cream butter, peanut butter, sugar and brown sugar together; add egg. Sift flour, powder, soda and salt. Gradually add to creamed mixture. Chill dough. Roll into balls; press with fork on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cream brown sugar and shortening. Add egg. Add dry ingredients alternately with buttermilk. Stir in rhubarb. Top with 1/2 cup sugar and 1 teaspoon cinnamon, mixed together. Bake at 350° for 40 minutes.