HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread dessert topping on bottom of crust. Pour milk into bowl; add pudding mix. Whisk for 2 minutes; let stand 5 minutes. Stir in Cool Whip and chopped bars. Spoon into crust. Freeze 4 hours or until set. Let stand at room temperature 15 minutes before cutting. Store in freezer.
Brown onion in ground beef. Put 1 layer of Fritos on bottom of pan and a layer of cheese. Add ground beef, enchilada sauce and cream of mushroom soup. Make 1 square casserole. Top with a layer of cheese, then top with crushed Fritos.
Saute onion, cut up chicken and broccoli until most of the margarine is absorbed. Add soup with 1 can of milk and Velveeta cheese to taste (also cheese powder to taste). Add rice. Use equal parts of milk and water to match amount of rice. Cook until rice is tender.
Brown meat, rice, onion and bell pepper in oil. Add tomato sauce and enough water to cover rice. Add seasonings and simmer until rice is tender. Add water as needed.
Microwave the chocolate chips on High for 2 minutes in a 1 1/2-quart glass casserole dish. Rotate dish 1/2 turn halfway through cooking. Stir until smooth. Blend in milk, vanilla, powdered sugar, salt and marshmallows. Microwave on High for 1 minute until marshmallows start to melt. Add nuts; blend all ingredients well, making swirls in the candy. Pour into a 12 x 8-inch dish which has been buttered. Chill until firm. Cut into desired size serving pieces. Makes about 1 1/2 pounds candy.
Mix and stir. Cover for almost 20 minutes at low heat. Turn fire off; wait 5 minutes and stir.
Cook broccoli/spinach until tender; drain. Arrange in 9 x 13-inch pan. Place chicken pieces on top. Combine soup, mayo, lemon juice and curry powder.
Stir together apples, cranberries and sugar. Place in slightly greased casserole dish. Mix together pecans, oatmeal, flour, melted margarine and brown sugar. Spread on top of casserole. Bake one hour at 325°.
Brown beef and drain. Add barbecue sauce, onion and pepper. Cook for a minute longer. Put all beans in crock-pot and stir to mix. Put meat mixture on top, but do not stir. Cook on low for 4 hours.
Melt together butter and Velveeta cheese in microwave. Stir to smooth. Blend in 4 boxes confectioners sugar. Add cocoa and vanilla. Add lots of nuts. Spread into pan.
Combine all ingredients in saucepan. Simmer 15 minutes. Drizzle over hot gingerbread.
Preheat oven to 350°. Place 2-quart pan on burner; add butter and melt over low heat, stirring. Turn off burner. Place flour, oats, brown sugar, coconut and peanuts in bowl and mix. Add butter to flour mixture and mix well. Spoon into ungreased baking pan, scraping bowl. Press mixture evenly into pan. Bake about 20 minutes. Turn off oven. Sprinkle chocolate chips over warm cookie and spread evenly with spatula. Let cool. Makes 30 cookies.
Heat oven to 350°. Butter 13 x 9-inch baking dish. In large bowl, beat eggs well; add flour, milk, salt and baking powder. Mix well. Add cheese, spinach and onion. Mix well. Spoon into dish and level off. Sprinkle with salt, if desired. Bake for 35 minutes. Cool for 45 minutes. Cut into bite size pieces. Freezes well. Defrost, reheat at 325° for 12 minutes.
Place all ingredients except the garlic cloves in a 2-cup jar and seal well. Shake the jar until the sugar and salt are dissolved and ingredients well mixed. Add the garlic cloves and refrigerate until ready to use.
Preheat broiler. Mix mayonnaise, cheese and garlic in bowl. Arrange bread cut side up on large cookie sheet. Butter bread. Broil until crisp and brown. Spread cheese over top and sprinkle basil on top.
Grease and flour a 9 x 13-inch baking dish. Sprinkle pecans on bottom of dish. Mix cake according to box directions. Pour over pecans. Mix cream cheese, sugar and butter. Pour over cake mix. Bake at 300° for 1 hour and 10 minutes.
Combine cookie crumbs and butter, stirring well. Press into bottom of ungreased 9-inch square pan. Bake at 350° for 10 minutes. Beat egg whites (at room temperature) until foamy. Gradually add powdered sugar, beating until blended. Add cream cheese and beat until smooth. Spread mixture evenly over crust; top with pie filling and sprinkle with 3/4 cup pecans.
In wok, slowly stir chicken broth into cornstarch. Cook, stirring constantly, until slightly thickened. Slowly pour in the well beaten egg. Stir once gently. Remove from heat. Garnish with green onion. Serves 4.
In a medium saucepan, saute onion in oil until tender. Add tomato puree and spices and mix well. Cook on medium heat for 3 to 4 minutes. Set aside.
Mix shortening, sugar and eggs well. Stir in soured milk. Mix dry ingredients; stir in. Stir in pecans, cherries and dates. Chill at least 1 hour.
Brown 1/2 cup sugar. Combine sugar, milk, flour and eggs. Stir together well. Heat on top of stove. Add your browned sugar and cook until sugar dissolves and mixture thickens. Remove from stove and add vanilla.
Saute broccoli in a little butter until thawed. Place in baking dish. Heat soup and cheese until cheese melts. Pour over broccoli. Spread bread crumbs on top. Bake 1/2 hour at 350°.
Dissolve Jell-O in the hot water. Add cherry juice. Let cool until slightly thickened. Soften the cheese with the 1/4 cup cream and add to the Jell-O mixture with the drained pineapple, cherries and nutmeats. Chill in refrigerator until firm.
Preheat oven to 350°. Wash potato and prick skin with fork. Bake 45 minutes or until soft. Let cool, then cut in half lengthwise. Scoop out centers, leaving skin intact. Place scooped out portions in a bowl and add remaining ingredients. Mash until smooth, then fill skins. Heat for 20 minutes at 350°. Serves two.
Coat roast with flour and brown in hot skillet with cooking oil. Remove meat from skillet and drain oil. Brown onions and potatoes in skillet. Add venison, remaining vegetables and soup mix in pressure cooker and cover with water. Add salt and pepper to taste. Cook for 40 minutes in pressure cooker or in Dutch oven for 2 hours.
Mix food coloring with warm water and oil. Mix in butter and sugar. Knead and press into small candy molds. Pop out and store in airtight bags.
Heat the olive oil in a large saute pan. Saute the onion, garlic and green pepper over low heat for 5 minutes, stirring occasionally. Add tomatoes, fennel, clam juice, wine, bay leaf, basil, thyme, orange peel, saffron, hot pepper flakes, black pepper and potatoes (or pasta). Bring to a boil. Reduce to a simmer, cover and let simmer for 15 minutes. Add the clams, cover the pan and simmer until the clams open. Discard any that don't open. Add the squid, bass and shrimp. Cover and simmer just until the fish are done, about 2 minutes. Serve in deep bowls, garnished with parsley.
Peel, quarter and steam rutabagas (turnips). Do not boil. When tender, mash.
Disjoint chicken wings or thighs, breasts and wings. Sprinkle with garlic salt. Dip in cornstarch, then into egg mixture. Fry until golden brown. Or place in baking pan or dish. Pour Sweet and Sour Sauce over the chicken. Bake at 350° for 1 hour (turning occasionally).
Microwave Directions: In a 1 1/2-quart microwavable dish, combine beans, cheese, green onions and jalapeno peppers. Cover with a piece of wax paper. Microwave on High 4 to 5 minutes or until cheese is melted. Stir after 2 minutes. Stir in tomato, salsa and lemon juice. Serve warm with Homemade Chips or Guiltless Gourmet baked low-fat tortilla chips. Yields twelve 1/4-cup servings.
Mix salmon, cracker crumbs, eggs, salt and paprika. Shape into cakes. Saute them until brown in butter.
Brown meat; drain. Add green pepper and onion. Cook together until tender. Add half of process cheese spread and chili powder. Stir over low heat until cheese is melted. Stir in tomato.
Combine beef, onion, oats, egg, salt and pepper in mixing bowl. Combine tomato sauce and oregano; mix half the sauce into the meat mixture. Press in 9-inch glass pie plate. Arrange pepper rings in center. Cover with waxed paper. Microwave on High for 10 minutes; drain. Spoon remaining tomato sauce over top. Sprinkle with mushrooms and cheese. Microwave on High for 3 minutes longer.
Slice steak in thin strips. Place in stir-fry pan with oil and brown slightly. Add cornstarch and water and stir. Add other ingredients. Simmer for 30 minutes with lid on. Serve with herbed rice.
Bring to boil peaches and sweetened to taste. Pour in a cake pan. Mix rest of ingredients together. Pour over fruit while fruit is boiling. Bake in 350° oven for 30 minutes or until done. Cake will be on top when done.
Mix well. Marinate 20 to 30 minutes. Put the chicken on wooden skewer. Cook on barbecue until done.
Cook together sugar, milk, margarine and vinegar. Cook to a soft ball stage. Remove from heat; add peanut butter. Beat until thick. Pour in greased pan and spread.
Roll one strip of bacon around boned chicken. Place in greased casserole. Combine sour cream, mushroom soup and chipped beef. Pour over chicken; cover. Place in 300° oven and bake 1 to 1 1/2 hours.
Beat eggs; gradually add sugar, corn meal, vinegar and evaporated milk to mixture. Stir in melted butter and vanilla. Cover bottom of pie crust with chocolate chips. Pour mixture over chips and bake at 325° for 1 hour. Cool before cutting.
Preheat oven to 325°. Grease a 9 x 13-inch baking pan. Beat oil and eggs until foamy. Stir in apples and sugar. Mix flour, soda, salt and cinnamon; stir in apple mixture. Stir in vanilla and nuts. Pour batter into baking pan. Bake 45 minutes or until top springs back when touched lightly.
Mix together the cheeses; set aside. Mix together the soup, sour cream, onion, green chiles, olives and chicken pieces. Layer corn tortillas and chicken mixture, then top with cheeses in a 13 x 9 x 2-inch baking dish. Bake at 350°, uncovered, for 1 hour.
Combine soup, sour cream, milk, seasoned salt, vegetables, 1/2 cup cheese and 1/2 onions in large bowl. Spoon into 9 x 12-inch sprayed baking dish. Top with remaining cheese and onions. Bake, uncovered, in 375° oven for 30 minutes or until onions are golden brown.
Remove sausage from casing. Place in a 2-quart microsafe casserole. Microwave on High power for 4 minutes. Break up and stir. Microwave on High power for 3 minutes, until pink color disappears. Drain all but 1 tablespoon fat. Stir in onion, green pepper, garlic, tomatoes, water, oregano, basil, salt, pepper and spaghetti. Stir to combine. Push spaghetti down into liquid. Cover and microwave on High power for 8 minutes. Stir and recover. Microwave on High power for 9 to 10 minutes, until spaghetti is tender. Sprinkle with Mozzarella and Parmesan cheese. Microwave, uncovered, on High power for 1 to 2 minutes, until cheese is melted. Serve hot from casserole.
Combine oleo, sugar and eggs. Mix well. Combine flour and baking powder and stir into the egg mixture with eggnog. Mix only until dry ingredients are moist. Fold in nuts. Grease and flour 1 loaf pan. Bake at 350° for 60 to 70 minutes.
In a glass or plastic container, layer above ingredients. First, bean dip;	2nd, avocado; 3rd, mayonnaise, sour cream and taco seasoning mixed together; 4th, green onion; 5th, sprinkle both cheeses; 6th, tomatoes (well drained) and 7th, chopped olives. Refrigerate overnight. Serve with tortilla chips.
Carefully score roast 1/2 inch deep completely around roast, without cutting string. Combine all remaining ingredients; mix well. Spoon or brush 2/3 of honey mixture over pork to coat.
Cook in separate pot the spaghetti. Drain and add to the sauce mixture. Simmer for 1 hour.
Combine all ingredients except catsup and Worcestershire sauce. Bake together at 350° for 40 minutes per pound of meat. Cool. Pull out bones, fat and gristle with your hands. Shred meat. Now add catsup and Worcestershire sauce. Reheat and "cook down" a little. Serve on buns. This is a wonderful make-ahead beef barbecue. It doubles, triples and quadruples easily and freezes beautifully.
Melt butter in a 9 x 12-inch pan and pour fruit in. Cut bread slices in 3 pieces and place on top of fruit. Mix flour, sugar and eggs into batter. Pour over bread strips and bake at 350° until brown on top.
Wash chicken (skin). Mix sauce with a beater for about 2 minutes to emulsion consistency. Heat sauce and chicken for about 20 minutes or so (just to boil). Take chicken out and barbecue or broil for 30 minutes or until done, turning every 5 minutes. Dunk chicken in sauce before each turn.
Mix sugars, oil and	margarine. Add beaten eggs and vanilla. Add flour, soda and cream of tartar. Mix and chill at least 6 hours. Roll in marble size balls.	Press flat with glass dipped in granulated sugar. Bake at 350° for 8 minutes.
Mix all ingredients together. Put in airtight container and freeze. Remove from freezer about 10 minutes before serving. Makes approximately 14 (6 ounce each) servings.
Mix half of Cool Whip, cream cheese, 2 tablespoons milk and sugar until fluffy. Set aside. Mix 3 1/2 cups milk and pudding. Layer in a bowl or clean clay flower pot, half the crushed cookies, cream cheese mixture, pudding mixture and remaining Cool Whip. Top with remaining cookies. Can decorate top with artificial flower and gummy worms.
Mix biscuit mix, raw sausage and cheese to form batter. Fill pepper with cream cheese. Cover with biscuit, sausage and cheese mixture. Dip in batter; roll in bread crumbs and bake for 20 minutes in 325° to 350° oven. Cook and freeze. Heat and eat.
Brown onion, drain grease and brown meat. Add cheese. Add soup. Mix spaghetti and top with cheese. Bake at 300° for 40 to 45 minutes.
Mix flour, pecans, butter, and 2 tablespoons powdered sugar as pie crust and pat into a 9 x 13-inch pan. Bake at 350° for 13 minutes. Beat together cream cheese, Cool Whip and powdered sugar and spread on cooled crust. Refrigerate until firm. Beat pudding and milk. Pour on second layer. Refrigerate 2 hours until set. Cover with remaining Cool Whip.
Bring to a boil the margarine, oil, water and cocoa. Blend in mixing bowl the sugar, flour and salt. Pour cocoa mixture into flour, sugar and salt mixture. Mix well. Add eggs, one at a time and beat well after adding each egg. Add buttermilk into which soda has been added. Add vanilla. Batter will be rather sloppy. Bake in large jelly roll pan which has been greased and floured. Bake at 350° for 25 to 30 minutes. DO NOT OVERBAKE! Soon as the cake comes out of the oven, frost.
Melt chocolate and butter over hot water. Remove from heat. Add sugar, eggs and vanilla. Mix well. Stir in walnuts. Mix and sift together flour and salt; add gradually. Pour into greased and floured 9-inch square pan. Bake at 350° for 45 to 50 minutes. Cool thoroughly before cutting.
Steam zucchini and onion until transparent. Spread crescent rolls on bottom and sides of 9 x 13-inch cake pan. Spread mustard over crescent rolls. Mix eggs, cheese and seasonings. Add steamed vegetables to egg mixture, then pour on crescent roll crust. Bake at 375° for 20 to 25 minutes.
Make pudding per package directions. Wait for 5 minutes. Fold in Cool Whip. Line a 9 x 13-inch pan with whole graham crackers. Put 1/2 of pudding mixture over them. Put another layer of crackers on top, then rest of pudding on them. Top with another layer of crackers. Spread icing over top. Keep in refrigerator.
Brown pork chops in skillet with oil on top of stove. In a 9 x 12-inch baking pan, add soups and water. Bring mixture to a boil over burner on top of stove. Add browned pork chops and bake for 40 minutes or until pork chops are tender in a 400° oven.
Mix dry ingredients well. Beat liquid ingredients and pour into dry ingredients. Knead well. Dough may be sticky. Cover and let set for 20 minutes. Roll thinly on floured board. Cut into 3 to 4-inch squares or triangles and fry in deep hot oil. Drain and serve hot with honey. Yields 16 pieces.
Cook vegetables in unsalted water following package directions. Drain. Stir in onions. Combine remaining ingredients; mix well. Pour dressing over mixed vegetables; cover and refrigerate at least 1/2 hour before serving, stirring often.
Cream shortening and sugar. Add eggs, then vanilla and dry ingredients. Refrigerate 1 hour or overnight. Roll into balls. Place on cookie sheet and flatten with a glass dipped in sugar. Bake for 12 to 15 minutes at 350°. Makes about 3 1/2 dozen cookies.
Melt in large pan the milk and sugar, stirring constantly for 6 minutes. In a large bowl put chocolate chips, marshmallows and butter. Pour boiled mixture over chips. Stir until smooth. Add 2 cups of walnuts. Put in well greased 9 x 13-inch pan. Let cool 4 to 5 hours.
Remove tops and seeds of green peppers. Cook in a saucepan in boiling salted water for 10 to 15 minutes. Drain and place peppers into an 8 x 8 x 2-inch baking dish.
Boil first 3 ingredients for 10 minutes. Sift together the next 7 ingredients. Mix baking soda in lukewarm water. Add this to raisin mixture and stir into flour mixture by hand. Pour into nongreased tube cake pan. Bake at 350° for 50 to 60 minutes.
Cook spinach and dried onion until spinach is totally defrosted; drain well. Mix warm spinach and butter until butter is melted. Add stuffing, cheese, Tabasco and sage. Mix well. Stir in eggs. Shape into 1-inch balls. (May be frozen up to 4 months.) Cook frozen bites on a greased baking sheet for 15 to 20 minutes in a 375° oven. Bake thawed bites for 6 to 8 minutes.
Mix butter (melted), sugars and peanut butter together. Add eggs, flour and vanilla. Set in refrigerator for 5 minutes. Form into balls. Place on cookie sheet, press flat with fork. Bake at 350° until edges are light brown.
Mix together melted butter, eggs and vanilla in a large mixing bowl. Add dry ingredients and mix well. Pour in greased cake pan. Bake at 350° for 20 minutes. Cool and cut in squares. If desired, you may top with chocolate icing.
Blend Crisco and sugars. Beat in vanilla, water and eggs. Sift flour and other dry ingredients together and add sugar and egg mixture. Stir in M&M's. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Makes about three dozen 2 1/4-inch cookies.
Blend all of the ingredients in a blender to desired consistency. Mixture should be a paste, but neither dry nor soupy. If necessary, add more liquid.
Bake cake as directed in 9 x 13-inch pan. Cool completely. Mix puddings and milk until thick. Crush candy bars.
Cream first four ingredients. Add eggs, flour and flavoring. Bake at 270° about 2 hours.
Add apple, pineapple, orange and celery. Mix together. One cup chopped nuts is optional. Refrigerate in covered container. Will keep 2 or 3 weeks.
Heat oven to 400°. Grease a 10 x 13-inch pan. In frypan, cook the beef and onion until brown. Drain. Stir in taco seasoning mix. Add water. Cook until water evaporates, stirring occasionally. Spread in pan. Top with chillies. Beat milk, Bisquick and eggs until smooth. Pour over meat mixture in pan. Bake 25 minutes. Top with beans (slightly cooked to make easier to spread). Sprinkle grated cheese over beans. Bake 8 to 10 minutes until cheese melts.
Drain beans, peas, and carrots. Mix all ingredients and chill in a covered container overnight. Keeps for several days. Serves 12.
Wash zucchini. Cut off ends. Cut into quarters lengthwise. In a medium skillet, combine honey, water and salad dressing mix. Arrange zucchini, cut side down, in honey mixture. Bring to a boil. Reduce heat and simmer about 20 minutes or until zucchini is fork-tender. Add tomato wedges. Cook several minutes longer, turning once. Makes 4 servings.
Cream shortening, sugar and vanilla. Add eggs one at at time, make a paste of cocoa and food color and add to cream mix.	Sift flour and salt together. Alternate buttermilk and flour to cream mixture. Mix soda and vinegar and add to batter. Bake in 2- 9 inch or 3- 8 inch 30 minutes at 350°.
Shred cheeses and mix together. Slightly beat eggs and pour onto cheeses; add peppers. Spread in an 8 x 8-inch pan for thick fudge or a 9 x 13-inch pan for thinner fudge. Bake at 350° for 30 to 35 minutes. Cut into squares. It's wonderful!
Mix corn, crumbs, salt and pepper. Saute onion and parsley in butter. Add to corn mixture with the beaten egg and apple. Stir in the cream with a light touch. Add poultry seasoning. Stuff pockets in pork chops and brown on both sides in a heavy skillet. Sprinkle with salt and pepper. Pour 1 cup stock or water in pan. Cover and bake at 350° for 1 1/2 to 2 hours. Add more liquid, if necessary.
Brown hamburger; add onions, celery and green pepper. Mix well. Add vinegar, sugar and dry mustard. Stir in catsup. Simmer for 1 hour.
In pan, saute mushrooms in oil for 5 to 6 minutes. In 1/2 cup water, dissolve cornstarch and turmeric. Hold. Add minced garlic, salt and 1 cup water. Bring to a boil. Add slowly now 1/2 cup mixture of cornstarch and turmeric. Stir as adding and boil about 2 minutes.
Unfold package of filo and place on waxed paper. Cover with more waxed paper and damp dish towel to prevent fila from drying and cracking. Remove 3 fila at a time and place on flat surface. Brush each generously with melted butter, arranging one filo on top of the other. Combine nuts, sugar, spices and vanilla. Sprinkle a few tablespoons of nut mixture evenly over two-thirds of the top buttered fila. Starting with the filled edge, roll loosely in a jellyroll fashion to make a long roll. Place in greased baking pan. Continue filling pans with nut rolls, using 3 well buttered fila for each roll. Cut each roll in 1 1/2-inch diagonal slices, leaving the rolls intact. Brush tops with melted butter. Bake in 325° oven for 25 to 30 minutes until golden. Cool. Pour warm syrup over rolls in pan. Let stand 1 hour. Makes about 60.
Combine first 4 ingredients. Mix well. Dissolve cubes in boiling water and add to flour mixture along with the sugar and dry milk, if using. Mix well to make a stiff dough. Roll onto a floured surface and cut into shapes or strips. Bake at 300° for 30 to 35 minutes. Let stand, uncovered, overnight to harden.
Combine all ingredients, except garlic. Keep in refrigerator until ready to use (or freeze). Makes 6 pints.
Use food processor or blender to finely chop onion and pastrami. Mix all ingredients together and form into a ball. Roll in chopped pecans until well coated. Refrigerate until an hour before serving. Serve with your favorite crackers.
Mix powdered sugar with 2 cups flour and soft butter together with a fork. Press this coarse mixture into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat together eggs; add 2 cups sugar plus lemon juice. Add 1/4 cup flour plus baking powder. Pour mixture over baked crust. Bake at 350° for 25 minutes. Cool and sprinkle with powdered sugar and serve.
Scramble hamburger and drain well. Combine the hamburger, soups and Tater Tots and bake in 350° oven, uncovered, for 45 minutes to 1 hour.
Mix all ingredients together except confectioners sugar and place in a greased sheet cake pan. Bake for 30 minutes at 275°. Remove from oven and stir in box of confectioners sugar; mix well. Drop by spoonfuls on wax paper and let cool completely.
Combine red wine, peanut oil, Worcestershire sauce and lemon pepper. Place roast in small pan and pour marinade over the roast. Make sure it is completely covered. Marinate in refrigerator for 16 hours.	Cook in Dutch	oven on low heat, about 300° for 2 hours or until tender.
Combine first four ingredients in container of an electric blender. Process until smooth. Gradually add ice, processing until mixture reaches desired consistency. Garnish each serving with a strawberry and orange wedge, if desired. Serve immediately. Yields 5 1/2 cups.
Brown hamburger, add to rest of ingredients and bring to a boil. Cold pack 3 hours or 90 minutes in a pressure cooker. Makes 15 quarts.
Brown the ground beef in a 10-inch iron skillet. Drain excess grease and add rest of ingredients in order given. Heat and simmer until rice is of desired texture. Stir frequently to reduce cooking time.
Mix French vanilla pudding mix with milk. Whip on high 2 minutes. Pour pudding mix over graham crackers in pan. Layer with 2nd row of graham crackers. Let set. Continue to layer. Put chocolate icing on next, then Cool Whip.
Preheat oven to 400°. Brown hamburger and onion in skillet. Drain. Add taco seasoning and green chilies. Spread in a quiche pan or large pie plate. Blend Bisquick milk and eggs in blender. Pour over meat mixture and bake about 25 minutes. Serve hot with lettuce, tomato and sour cream. Serves 6 to 8.