HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the eggs, pumpkin, sugar, salt, cinnamon and evaporated milk, mixing thoroughly. Set aside. In a large mixing bowl, beat the Dream Whip, whole milk and vanilla. Beat on high until the topping thickens and forms peaks. Fold in the pumpkin mixture and spoon into pie crusts. Pull off 1-inch strips of aluminum foil. Crimp the aluminum foil around the top edge of the pie crusts to protect from burning. Place pies on heavy-duty cookie sheets and bake at 350° for 40 to 50 minutes, or until knife inserted near the center comes out clean. Remove the crimped foil edges from the pies, cover with the clear lids and refrigerate. When completely cool, spread Cool Whip over pie and serve.
Boil chicken breasts. Cook and remove bone. Reserve the chicken broth. Add mushroom soup, canned chicken broth and corn to reserved broth along with cut up chicken. Add noodles. Add dry parsley, celery flakes and minced onions to taste. Add chopped hard-cooked eggs. If too rich, add water to taste. Yields 6 quarts.
Heat oven to 350°. Grease and flour a 12-cup muffin tin or line with paper liners.
Cook chicken. Cool. Remove meat from bones. Should make approximately 4 cups meat and 6 cups broth.
Place chicken on bottom of 9 x 13-inch dish. Layer onions and Veg-All. Spread cream of chicken soup, then golden mushroom soup in top. Mix flour (or Bisquick), milk and mayonnaise with a wire whisk. Pour over top of soup. Cook at 325° for about 1 hour. Turn oven up to brown top of pot pie, if you wish.
Cook and stir sugar and corn syrup in a large saucepan, over medium heat until sugar is dissolved. Cook without stirring, until candy thermometer gets to 260° or hardball stage. Beat egg whites in a small mixer bowl until stiff peaks form. Transfer to a large mixer bowl, continue beating while pouring hot syrup in a thin stream over egg whites. Add vanilla. Beat until very stiff. Fold in nuts. Drop by Tbsp. on to wax paper to set.
Melt butter; add sugar. Bring to boil and simmer gently 2 1/2 minutes. Remove from heat and add nuts. Pour and spread over squares which have been laid on cookie sheet with sides. Bake in a 350° oven for 10 minutes. Remove from oven and cool in pan 10 minutes, then remove immediately! (Delicious, no calories!)
Sift together dry ingredients. Cut in shortening. Dissolve yeast in 1/2 cup warm water. Add buttermilk and yeast together. Put in a lightly covered bowl and place in refrigerator until morning. Roll out the amount you need and cut into biscuits. Bake at 425° until done. The dough will keep in refrigerator for 1 week.
Mix together in large bowl. Line salad bowl with large leaves of lettuce. Pour bean mixture in. Garnish with fresh parsley. Chill and serve.
Put onion and meat in pan and brown. Then mix relish, ketchup, salt, pepper and cheese. Then wrap in foil and store in refrigerator until ready to use. Warm oven at 400° for 15 to 20 minutes. Serve.
In large mixing bowl, beat eggs until they're light and fluffy. Add pineapple undrained, flour, white and brown sugar and baking soda. Mix all ingredients well by hand, then stir in walnuts and spread the contents of the bowl evenly in an ungreased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 45 to 50 minutes or until toothpick inserted in middle comes out clean. After the cake cools, cover it with Cream Cheese Ginger Frosting, then sprinkle some additional chopped walnuts on top.
Pull chicken from bones. Break bread as for dressing. Warm broth and soup together. Mix well and place in a greased casserole. Bake 30 minutes at 350°.
Cook pasta according to directions; drain. Add remaining ingredients, mix well. Add enough salad dressing to coat pasta (usually 1/4 to 1/2 cup). Sprinkle with Parmesan cheese.
Blend fruit with syrup at high speed until smooth. Pour pureed fruit back into measuring cup and add enough syrup or water to make 1 cup. Dissolve gelatin in boiling water; pour into a bowl (deep enough to whip gelatin later). Stir in fruit puree. Cool. Refrigerate gelatin mixture until it piles softly, but is not firm. With cold beaters, whip the gelatin until foamy and doubled in volume. Refrigerate until firm. Can use other fruits. For fluffy fruit, fold in 1 cup of whipped cream.
Add water to molasses. Add dry ingredients. Mix well, then add butter and beat. Fill 8 x 8-inch pan. Bake at 325° for 25 to 35 minutes.
Mix cottage cheese, drained pineapple, dry Jell-O and nuts. Stir in Cool Whip.	Pour into 13 x 9-inch dish. Refrigerate to set. Serve.
Heat water and sugar until sugar dissolves. Cool. Refrigerate all ingredients. Just before serving, mix in large punch bowl. Makes 40 servings.
Stir together sugar, flour, egg yolks, milk and butter. Cook in double boiler until thick. Stir well. Put in baked pie shell.
Melt butter in 5-quart pan. Add marshmallows, stirring constantly to keep from scorching. Add peanut butter, stirring until melted. Add Rice Krispies. Stir until all is blended. Spread onto a cookie sheet and let cool. Cut into squares.
Cook corn in 1 1/2 pints vinegar and 1 cup sugar for 20 minutes. Add rest of ingredients and cook for 20 minutes more. Can and seal.
Beat eggs until they are of a lemon color. Add 1/2 of the sugar and flour. Beat, adding remaining sugar and flour. Pour into greased pan and bake 40 to 50 minutes at 350°.
Drain can goods. Mix corn, greenbeans, water chestnuts, cheese and sour cream. Melt butter and crush crackers and mix in butter. Top casserole with this mixture. Bake at 350° for 30 minutes.
Cook noodles according to package directions and drain. Melt butter in deep skillet. Slice cabbage into thin strips. Cut onion into rings approximately 1/8 inch thick. Fry cabbage and onion until cabbage just begins to brown. Volume will reduce as it cooks; stir constantly. Add noodles, salt and pepper. Continue stirring until noodles are heated. Serve immediately.
Arrange cooked asparagus in bottom of pie shell. Top with meat. Scatter with Swiss cheese. Beat together the eggs, flour, salt and cream; pour over asparagus. Sprinkle with Parmesan cheese and paprika. Bake at 375° for 45 to 50 minutes, or until filling is set. Let set 10 minutes before cutting.
Press spinach through coarse sieve and add remaining ingredients except crumbs. Mix and pour into greased 1-quart baking dish. Cover spinach mixture with crumbs and bake in moderate oven (350°) about 20 minutes or until crumbs get golden brown.
Stir together Bisquick and cheese. Make a well in center; pour beer all at once and mix. Knead gently on lightly floured surface. Roll and pat dough into 1-inch circle. Cut into 10 wedges. Place on greased baking sheet. Bake at 450° for 8 to 10 minutes.
Set oven at 350°. Sift flour, baking powder, salt and sugar. Add blueberries and nuts. Add eggs, mixed with milk and shortening. Stir slightly. Pour into waxed paper lined 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan. Let stand for 30 minutes. Bake at 350° for 1 hour.
Cook potatoes in boiling water to cover in medium-size saucepan for 8 to 10 minutes or until fork-tender. Drain. Transfer potatoes to medium-size bowl. Mash until smooth. Add salmon, green onion, egg, parsley and ginger. Stir to mix well. Shape salmon mixture into 8 equal size oval logs, using about 1/3 cup for each. Spoon flour onto wax paper. Roll croquettes in flour to coat. Pour oil into medium-size skillet to depth of 1/2-inch. Heat oil to hot, but not smoking. Working in batches, fry croquettes, turning occasionally, until golden and crusty on all sides.
Put dry white cake mix in a bowl. Put 2 eggs in a cup and add enough water to make 2/3 cup. Add this to cake mix. Also add brown sugar. Beat lightly and spread in a greased 9 x 13-inch pan. Sprinkle on chips and marshmallows. Bake at 350° for 30 to 40 minutes.
Mix squash, cheese, onion, pepper and soup. Put 1/2 margarine in crumbs; line baking dish with crumbs. Pour mixture over crumbs. Put more crumbs on top. Bake in oven at 400° for 30 minutes or more.
Put hash browns in a 9 x 13-inch pan, then cut up margarine and put on top of hash browns, then cut up cheese on top. Mix soup and milk together and pour over top. Bake 1 hour at 350°.
Add salt to egg whites. Beat until stiff, then add sugar. Fold in nuts, corn flakes, coconut and vanilla. Drop by teaspoonful onto brown paper on cookie sheet two inches apart. Bake at 250° for 20 to 25 minutes. Keep on paper until cool and they will hold shape and remove easily.
Heat oil in large saucepan. Add mushrooms, onion and garlic. Cover and cook 10 minutes, stirring occasionally. Add remaining ingredients except cheese and bring to a boil. Reduce heat; cover and simmer 20 minutes. Stir in cheese. Serve with additional Pace picante sauce. This is a very hot spicy soup. Bill recommends Rolaids afterwards.
Thoroughly cream margarine with sugar. Beat in eggs and vanilla. Sift together dry ingredients; add alternately with water to egg mixture. Stir in kraut. Put into greased and floured baking pan. Bake at 350° for 30 minutes. Makes 2 (8-inch) round or square cakes.
In a small skillet, cook green pepper and onion in butter until limp but not browned. Add sour cream, mustard, cayenne and black pepper, mixing well. Empty corned beef hash into a medium bowl. Add sour cream mixture and blend thoroughly. Add a dash of salt if desired. Transfer mixture into large shallow casserole. Bake at 400° about 25 minutes until bubbly and lightly browned. Arrange egg slices on top. Serves 4.
Drain fish, flake with fork and remove bones. Saute celery and parsley in melted butter. Combine with salmon, potatoes and seasonings; add beaten egg yolks and beat mixture until light. Fold in well beaten egg whites. Pile into greased baking dish. Bake in 350° oven 1 hour or until set in center and lightly browned. If baked in ramekins or custard cups, it will be light, fluffy and attractive for luncheon dish.
Brown sausage in frying pan; drain. Mix sausage and cream cheese together in bowl. Place mushroom caps in baking dish. Fill caps with sausage mixture. Bake at 350° for 20 minutes.
In 2-quart casserole, add stuffing, squash, soup, onion, butter and sour cream. Sprinkle some crumbs over top and bake at 350° until bubbly around the edges.
Mix first 2 ingredients together until soft. Make a ball in palm of hand, stick thumb in to make an indenture; put in a very large stuffed olive, work mix around to cover olive. Bake in 400° oven for 15 minutes. Serve hot. (Freezes well before cooking.)
Sift flour and salt. Cut in Crisco until crumbly, then stir in combined milk and vinegar. Turn onto lightly floured board or pastry cloth. Knead a few times. Place in pie pan and flute with fingers.
Remove skin and large bones from salmon and mash. Melt butter in milk. Add bread crumbs and seasonings. Combine with fish. Add well beaten eggs. Pack into a well buttered baking dish. Place in pan of hot water. Bake for 1 hour at 350°. Turn onto a platter and cover with white sauce.
Put fruit in bowl with a little flour just to coat fruit. Cream butter and sugar. Add beaten egg and vanilla; stir. Add fruit and applesauce; stir. Sift flour with all spices and baking soda (at least 3 times) and add; stir. Grease and flour pan. Bake at 350° in 11 1/2 x 7 1/2 Pyrex pan 30 to 40 minutes, or in 11 x 7-inch Pyrex pan for 40 to 45 minutes. Stand at least one day before cutting. My husband's favorite!
Pour both cans of peaches into a 9 x 13-inch pan, which has been greased. Sprinkle jello evenly over peaches. Spread cake mix over jello. Pour water over cake mix and dot pats of margarine over the top. Bake at 350° until golden brown.
Heat oil. Mix and knead ingredients 12 times. Fry 2 to 3 minutes. Makes 12 wedges.
Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth. Separate slices of ham and turkey; lay one slice of turkey on top of each slice of ham. Spread with cheese mixture. Roll and fasten with toothpicks. Chill. Cut into 1/2-inch slices. Makes about 50 pinwheels.
Combine brown sugar, margarine and milk in a large saucepan. Cook over medium heat, stirring constantly until thick and at soft ball stage (238° on candy thermometer). Remove from heat; stir in butterscotch morsels and marshmallow cream. Beat until smooth and begins to cool. Stir in chopped nuts, brickle chips and vanilla. Spread in buttered pan; cut in squares when cool.
Beat the first 3 ingredients until fairly stiff and gradually add the sugar. Bake at 300° on brown paper or foil on cookie sheet for 55 minutes. Turn turn off oven and let set 2 hours or more.
Heat 1 1/4 cups water to boiling. Set in a pan of ice until very cold. Crumble 2 cakes (or 2 packages) yeast into 1/4 cup lukewarm water. Stand 10 minutes. Now add iced water. Beat until blended: sugar, salt, eggs and 3 cups flour. Melt shortening (cool). Stir in 3 more cups flour. Knead. Flatten dough out into a thin sheet. Place between 2 towels. Lay directly on refrigerator shelf. Chill thoroughly. Put dough in regular greased bowl. Cover and store in refrigerator until ready to use.
Squeeze juice from lemons. Grate peel and squeeze juice from orange. Reserve 1 teaspoon grated orange peel for garnish. In large bowl with mixer at low speed, beat cream cheese, confectioners sugar, lemon extract, lemon juice and remaining grated orange peel until blended. In another large bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. With rubber spatula, fold whipped cream into cream cheese mixture. With pastry brush, brush flat side of ladyfingers with orange juice. Line bottom and side of 3-quart glass souffle dish or trifle bowl with half of ladyfingers so that rounded side of ladyfingers are against side of dish. Spoon half of cream cheese filling into souffle dish. Arrange remaining ladyfingers around side of souffle dish slightly overlapping bottom layer, if necessary. Place any extra ladyfingers over filling. Spoon remaining cream cheese filling into souffle dish. To garnish, arrange 1 strawberry unsliced in center. Slice remaining strawberries lengthwise in half. Garnish as desired. Sprinkle reserved orange peel over top. Refrigerate at least 2 hours to blend flavors.
Grease casserole with butter. Roll crackers into crumbs. Put 1/2 of crackers into bottom of greased casserole. Add can of tuna; spread even over crackers. Dot with butter; add about 1/2 of soup, then add remaining crackers and rest of soup. Dot with butter. Sprinkle a little pepper on top. Add enough milk to moisten crackers a little. Bake at 350° for 20 to 25 minutes or until top is nice and brown.
Heat oven to 350°. Mix yogurt and mustard. Spread on chicken pieces with brush (both sides). Mix cheese and crumbs. Dip chicken parts in crumb mixture. Coat both sides. Put in a 9 x 13-inch pan sprayed with Pam. Bake 1 hour. Low-fat.
Mix instant vanilla pudding; spread over mixture. Top with Cool Whip. Garnish with chopped cherries and pecans.
Place chicken breasts in pot; cover with broth. Cover and simmer until tender, about 45 minutes. Cool. Save broth for future use or as soup. Skin chicken and dice into bite-size pieces. Toast almonds in 325° oven until golden; cool. Combine chicken, fruit, almonds and mayonnaise. Grind pepper over it. Mix well. Refrigerate. Makes about 2 1/4 quarts or nine 1 cup servings.
Beat candy with a hammer or process in food processor. Combine both milks and Cool Whip; stir in candy and add to churn, then fill to the fill line with chocolate milk.
Combine all ingredients and mix well. Store in airtight container and keep in refrigerator. Makes 3 cups of mix = 9 cans of soup.
Measure flour, baking powder and salt into a bowl. Cut in shortening with pastry blender until mixture looks like meal. Stir in the milk, sweet or buttermilk. Drop or roll out dough and drop in boiling broth.
Cream butter; add flour, grated cheese and red pepper. (Mixture is very stiff and short.) Chill. Roll on waxed paper and cut. Bake at 375° for 10 to 12 minutes.
Melt margarine and add brown sugar, flour and pecans. Press ingredients into 9 x 13 glass baking dish. Bake at 325° for 20 minutes. Let cool.
In a 13 x 9-inch pan, stir the rice, onion soup mix, mushroom soup and water. Dip chicken in milk and salt and place, skin side up, over rice mixture. Bake, uncovered, for 1 1/2 hours at 350°.
Arrange strawberries (whole) in bottom of pie crust. Gradually add sugar to cream cheese in a bowl; beat well. Add vanilla. Fold in Cool Whip. Spoon into shell over strawberries. Chill at least 3 hours. Cover with Cool Whip. Drizzle with strawberry glaze. Garnish with berries (optional).
Brown the round steak in oil. Add the mushrooms, onion, broth, tomato paste and wine. Simmer, covered, 1 hour or until meat is tender. Cook noodles according to package. Serve beef and sauce over the noodles. Serves 4 to 6.
Mix together with milk. Drop into hot oil after making batter into small balls. Add more milk if batter is too thick.
Spread butter in a large bowl. Sprinkle with parsley flakes and chopped pecans. In another large bowl, mix together cheese, mayonnaise, cream cheese, rooster sauce, minced onion and adding last the whipped cream. Roll mixture in buttered bowl to shape. Sprinkle more parsley flakes and chopped pecans on the ball. Chill 2 hours.
Brown ground beef; drain the grease. Place in an 8 x 8-inch baking dish. Pour pizza sauce over meat. Top with Mozzarella cheese. Mix biscuit mix, milk and eggs together; pour over top of meat. Bake at 400° for 30 to 35 minutes.
Mix cake mix, water, eggs and oleo, blending until smooth. Pour 1/2 of the batter into a greased and floured 13 x 9 x 2-inch cake pan and bake at 350° for 15 minutes. Melt the caramels and milk over low heat. Remove cake from oven. Pour melted caramels over cake (do not spread to the edge). Sprinkle with the chocolate chips and pecans. Top with remaining batter. Bake 25 to 30 minutes at 350°. Cool and serve with Cool Whip or whipped cream.
Boil chicken; debone and dice. Cook broccoli per package instructions; drain. Place broccoli in baking dish (13 x 9 x 2-inch). Place diced chicken on top. Combine soup, mayonnaise, lemon juice, curry powder and cheese. Pour over chicken. Mix bread crumbs and melted butter. Sprinkle over top of casserole. Bake at 350° for 25 to 30 minutes.
Melt oleo. Set aside to cool; mix flour, sugar and milk. Pour mixture over butter. Mix 2 1/2 cups fruit (fruit can be doubled). Also add 1/2 teaspoon almond extract to the fruit. Bake at 325° for 1 hour.
Spread refried beans on ovenproof plate and warm. Mash avocado with a little salt, pepper and lemon juice. Over beans, add in layers chopped onion, chopped tomato, avocado mixture, picante sauce, sour cream and top with Cheddar. Serve with nachos or Doritos.
Prepare cake as directed. Cool. Split layers. Mix coconut, sugar and sour cream; set aside 3/4 cup. Use the remaining portion for filling between layers. For frosting, add the 3/4 cup of coconut mixture to the Cool Whip. Frost the entire cake. Cover loosely. Place in refrigerator and leave for 3 days before cutting.
In large pan (Dutch oven) combine 3 c. flour, sugar, salt & yeast. Melt oleo in hot water, then add milk. Mix liquid mixture into flour mixture. Work in remaining 6 c. flour. (do all kneading in the pan.) Set in oven that has been heated to 150° and turned off. Let rise to double in size. Knead down and form into three loaves. Bake at 350°-375° for 25-30 minutes or until golden brown.
Saute chicken tenders in frying pan; cook for about 20 minutes. Set aside. Mix other ingredients together; pour over chicken. Let simmer over low heat for about 10 minutes.
Separate leaves from cabbage and preboil them in salt water. Mix all the ingredients except cabbage leaves in a large bowl. Line the bottom of a 9 x 9-inch pan with cabbage leaves. Spoon a layer of the meat mixture onto the leaves, then layer again with cabbage leaves and meat mixture. Top with cabbage leaves. Cover the pan with foil and bake at 350° for 1 hour. Tastes like cabbage rolls, but easier to prepare.
Cream butter and shortening and sugar. Add eggs, one at a time, beating well after each. Add milk and flour alternately, mixing well. Add flavoring and nuts.
Dissolve yeast in water. Heat milk with butter and sugar. Add half the flour, eggs and vanilla. Add rest of flour. Let rise until double in quantity; knead and let rise again. Wash with milk and egg on top. Bake at 375° for 10 minutes; then at 325° for 50 minutes.
Drain pears. Arrange on lettuce. Mix together remaining ingredients and drop by spoonfuls on pear halves. Sprinkle with paprika.
Brown beef and onion together. Salt and pepper to taste. Layer beef and potatoes (raw) in a baking dish and cover with soup. Bake for 30 to 45 minutes at 350°.
Brown pork chops in large skillet in small amount of oil. Add rice, consomme and water. Over each pork chop, place a slice of onion, a slice of tomato and a slice of pepper. Cover; bring to a boil, then simmer about 40 minutes. Uncover last 5 minutes.
Mix cake mix, eggs, sugar, oil and 1 cup apricot nectar according to package directions on mix. Grease and flour 9 x 13-inch Pyrex dish. Bake as directed.
Wash, peel and cook potatoes for about 30 minutes or until they are tender when pierced with a fork. Drain. Dry potatoes by shaking pan over low heat. Mash potatoes thoroughly. Set aside to cool completely. Meanwhile, melt butter in a large heavy skillet on low heat. Cut bread into 1/4 to 1/2 inch cubes. Put cubes in skillet and stir until all sides are coated and browned. Set aside. Bring water and salt to boil in a large heavy saucepan. When potatoes are cool, whip egg in until fluffy; add a mixture of 1 teaspoon salt and pepper. Add the cornstarch and half of the flour. Add enough of the remaining flour to make a soft dough. Break off pieces of the dough and shape into balls about 1 inch in diameter. Poke a bread cube into center of each ball. Drop dumplings into the boiling water. Cook only one layer of dumplings at a time. Cook them 5 minutes, or until they rise to the waters surface. Carefully remove them with a slotted spoon so they drain over the water. Put dumplings into a warm serving dish and serve with melted butter. Makes about 18 dumplings.
Cream together cream cheese, oleo and sugar. Mix pudding mix with milk. Mix cream cheese mixture and pudding mixture together. Fold in Cool Whip. Process Oreo cookies in food processor. Layer mixture and then cookies in a glass bowl or flower pot until all gone, ending with cookies on top. You can put gummy worms on top.
Peel and chop potatoes. Cook until tender; drain. In a large bowl, combine potatoes with remaining ingredients. Sprinkle top with paprika. You can garnish with parsley and boiled egg slices. Serve while warm.
Cream shortening and sugar until light. Add eggs. Beat for 1 minute at high speed. Add 1 cup of flour, beating for 1 minute. Add rest of flour alternately with milk. Add flavoring. Mix well. Bake 1 hour at 325° and then turn up heat to 350° for 10 to 20 minutes or until golden brown.
Split peppers and remove seeds. Wash. Melt cheese. Mix cheese with rice; stuff each pepper with rice and cheese mix. Roll each biscuit very thin (1 biscuit for large pepper, 1/4 biscuit for small pepper). Wrap each up and place in greased baking dish. Pour tomatoes over and bake in 400° oven until biscuit is flaky.
Combine eggs, sugar and pumpkin. Sift flour, spices and salt together and add to egg mixture. Mix water and oil in and fold in nuts. Bake in 1/2 loaf pan or coffee can, greased and floured at 325° for 1 hour or longer. Makes 4 (1/2 loaf) pans.
Cook egg noodles. Drain. Add cream of chicken soup mix in chicken, salt and pepper. Pour into baking dish. Top with cheese. Bake at 350° until cheese is melted.
Mix together all the ingredients above. Spray muffin tins with Pam, filling 2/3 full. Bake in a 450° preheated oven for 25 minutes or until done. Makes 18 large muffins.
Heat oven to 450°. Tear off 2 feet of heavy-duty aluminum foil 18-inches wide; lay in baking pan. Place meat in center. Mix mushroom soup and onion soup mix; spread over meat. Top with vegetables. Sprinkle vegetables with water. Fold foil over and seal securely to hold in juices. Bake 1 1/2 hours or until meat is tender. Makes 4 servings.