HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend Eagle brand condensed milk and cream cheese until smooth. Add vanilla pudding and mix. Add milk and then add 1/2 to 3/4 container of Cool Whip, keep remaining Cool Whip for top of pudding. The mixture will become thick. Slice bananas. Layer vanilla wafer cookies, bananas and pudding until gone. Top with remaining Cool Whip and sprinkle some crushed vanilla wafers on top for garnish.
Spread beans in 9 x 13-inch dish. Combine mayonnaise and sour cream and spread over beans. Sprinkle lemon juice over avocados. Layer over mayonnaise mixture. Cover with picante sauce. Sprinkle with cheeses, then onions. Top with olives. Bake uncovered at 350° for 30 minutes. Serve with tortilla chips.
Combine the mayonnaise, sour cream, honey, mustard and mustard seed until smooth. Serve over salad greens, onion rings or chicken fillets.
Heat oven to 350°. Grease bottom of loaf pan, 9 x 5 x 3-inch. Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick and chocolate chips. Pour into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Mix together all ingredients and make into balls. Roll each ball heavy in powdered sugar. Place pecan half on top or inside each cookie. Grease cookie sheet and bake in a 350° oven for 12 minutes.
In a large bowl, cream together the butter, sugar and vanilla. Stir in flour to form stiff dough. Stir in chips and pecans. Cover and chill 1 hour.
Boil water and sugar for 3 minutes. Cool. Add other juices. Add fruits. Pour into 9 x 13-inch pan. Freeze. When ready to serve, thaw slightly and break into pieces. Add Sprite. Stir. Will serve 12 large servings or 24 small servings.
Mix sugar and boiling water. Stir in orange juice and cans of water. Add fruits. Mix well. Pour into individual serving glasses. Freeze. Enjoy!
Place a layer of graham crackers in a square pan. Add layer of pie filling and 1/2 Cool Whip. Repeat, then store in refrigerator and enjoy.
In large saucepot or Dutch oven, combine chicken or rabbit, beef short ribs, smoked ham, beef broth, tomatoes, bourbon, potato, chopped or dried parsley and thyme, salt, black and cayenne peppers. Bring to a boil, uncovered. Reduce heat; cover and simmer 1 1/2 hours. Add frozen lima beans, whole okra and corn. Cover saucepot and simmer 1/2 hour more until meat is tender.
Bake cake in a 9 x 13-inch pan according to directions on box and let cool.
Boil chicken breast in 3 cups water to which you have added 2 bouillon cubes (or use 3 cups stock). When chicken is cool, cut off meat and cut into chunks. Melt butter. Add pepper, then add flour. Stir well with whisk. Add 2 cups of the stock and the onion. Stir until thick. Add chicken meat and assorted cooked vegetables to sauce. Mixture will be thick. Make pie crust. Add mixture. Cover with top crust. Coat with milk to make it brown. Bake at 450° for 25 to 30 minutes. Can be eaten hot or cold. Great for lunch box!
Prepare package stuffing. Spoon stuffing across center of 3-quart shallow baking dish.
On wax paper sift together the flour, baking powder, baking soda, cinnamon and salt. On another piece of wax paper mix together the raisins and walnuts. Use 2 tablespoons of the sifted flour mixture and toss with raisins and walnuts. In large mixing bowl, beat together the sugar, oil and vanilla. Thoroughly beat the eggs, one at a time. Stir in sifted dry ingredients in several additions, alternately with carrots and blend batter just until smooth after each addition. Pour into angel cake pan (10 x 13 inches). Batter will not come high in the pan after baking. Bake in a preheated 350° oven until tops springs back when lightly touched with finger, about 1 1/4 hours. Place on wire rack to cool in pan for 10 minutes. Turn out on wire rack, turn right side up. Cool and spread top with cream cheese frosting.
Heat oven to 350°. Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Prepare cake mix as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoons onto batter; cut through batter with knife several times for marbled effect. Sprinkle with additional chocolate chips and chopped nuts. Bake until cake springs back when touched lightly in center, 25 to 30 minutes.
Cream the butter, adding sugar gradually. Add eggs, vanilla and Ricotta. Mix well. Add baking soda, baking powder and flour. Drop on greased cookie sheet by teaspoon. Bake for 15 minutes at 350°.
Blanch and drain broccoli. Mix broccoli, soup, 1/2 of the cheese, almonds, onion and pepper. Press lightly in a 2-quart casserole. Add crushed crackers on top of casserole. Squeeze butter generously over top of crackers. Bake in a preheated 350° oven for 25 minutes.
Combine lard, salt and peanut butter; mix well. Add sugar, eggs and milk. Sift flour with soda and add to first mixture, blending well. Drop from teaspoon on baking sheet greased with lard. Press cookies lightly with a fork to flatten and to make ridged top. Bake at 325° until done.
Place peeled and sliced potatoes in the bottom of a greased casserole. Dot with margarine. Combine all other ingredients and pour over potatoes. Bake at 375° for 2 hours, stirring after 1 1/2 hours.
Beat eggs and butter; add sugar and milk, one cup at a time. Then add flour and coconut. Pour in a 9-inch pie shell. Bake at 350 degrees for 35 minutes.
Place all ingredients in a large baking dish and bake in a moderate oven for 1 1/2 to 2 hours. Stir it once or twice, so that it does not burn on top. Serve hot or cold (you can reheat it if you wish) with sour cream or heavy sweet cream. It is enough for 8, if I am not one of them.
Combine all vegetables and toss lightly. Combine all other ingredients; stir well. Pour over vegetables. Chill for 12 hours, stirring occasionally. Drain and serve.
To boiling water, add jello and marshmallows. Stir until dissolved. Chill until consistency of egg whites. Cream the cheese. Add vinegar, pineapple and nuts. Fold into jello mixture. Chill until congealed. This salad will stand up well and has a bright spring color of green.
Cream together butter, peanut butter, brown sugar and sugar. Beat in egg and vanilla. Stir together and add to creamed mixture the flour, baking soda and salt. Preheat oven to 375°. Roll dough into 1-inch balls. Place balls into small tins lined with 1-inch cupcake liners. Bake 8 to 10 minutes, until golden brown. Remove and place 1 peanut butter cup in the center of each cookie. Press gently into each cookie. Cool 10 minutes, then remove from tins.
Saute onion and ground beef. Add remaining ingredients and simmer for 20 to 30 minutes. Serve over hot dogs on buns. Can be frozen for later serving.
Prepare vegetables according to package directions; drain. Place in large bowl. Stir in soup and cream cheese. Transfer to 1-quart baking dish and top with seasoned croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.	Yields 6 servings.
Dissolve bouillon in water. Cook broccoli in bouillon water until tender. Set aside. Saute onion and celery in margarine until tender. Stir in flour, salt and pepper until well blended. Add milk and cook until thickened, stirring constantly, for approximately 1 minute. Add cheese and stir until melted. Add broccoli and some of the water broccoli was cooked in. Cook until blended.
Mash sweet potatoes until light and fluffy. Beat in 1/4 cup butter, sugar and salt. Let cool. Put half in a buttered casserole. Sprinkle half of cornflakes on top, then marshmallows and some melted butter. Top with remaining potatoes. Crumble butter and top with pecans. Bake in a 350° oven for 25 to 30 minutes.
Roll out pastry and fit into pizza pan. Press up the sides and trim even with the top. Bake on lowest rack of a 425° oven for 5 minutes. Cook bacon until crisp; drain and crumble. Sprinkle bacon and cheese evenly over crust. In a bowl, lightly beat eggs with sour cream and parsley until smooth. Pour into crust. Return to lowest rack and bake for 20 to 25 minutes or until puffy and lightly browned.
Mix together. Place rounded teaspoonful of filling in center of dough squares. Bring up corners and pinch together. Boil pockets in large pan (salted water) for 10 minutes. Carefully lift out individually with slotted spoon.
Mix all ingredients together for 1 hour in a 9 x 13-inch greased pan at 325°. Cool.
Slice onions thin and mix with both bags of slaw. Place in refrigerator. Mix together vinegar, sugar, oil, accent and seasoning packet from noodles. Add oil and let set for a while. Toast almonds and sesame seeds. When ready to serve, pour dressing over salad mix. Crush noodles and mix into salad mix, add almonds and sesame seeds. Serve. Recipe works well halved!
Stir and heat sugar, butter and milk until it boils. Boil 1 1/2 minutes. Remove from heat and add chocolate chips, stirring quickly until melted and blended. Frost immediately as the frosting sets while cooling.
Put potatoes in large kettle; cover with water. Add salt, onion and carrots. Cook until vegetables are tender. Remove from heat. Add sour cream and cheese. Allow cheese to melt and serve. Do not drain off potato water. Add milk to thin, if needed.
Heat oven to 425°. Stir together baking mix and yeast. Add water and beat vigorously. Turn dough onto well floured board and knead until smooth, about 20 times. Allow dough to rest a few minutes. Divide dough into 3 parts. Roll each part about 1/4-inch thick on ungreased baking sheet. Shape each into heart; pinch edge to make slight rim. Spread tomato sauce almost to edge of each heart. Layer with remaining ingredients. Bake 15 to 20 minutes. Makes 3 pizzas.
Spread 3/4 of the crumbs on bottom of a 13 x 9-inch pan. Melt margarine and chocolate in medium pan. Add the yolks and powdered sugar. Cook, stirring constantly, for a few minutes; cool. Fold in the beaten whites. Pour over the crumbs. Freeze. Cover with the ice cream. Sprinkle with the remaining 1/4 of the crumbs. Freeze. Serve in squares.
Grate potatoes (fine side of grater). Add salt, pepper and nutmeg to taste. Add egg and stir. Add enough flour to hold together. Fry in Crisco or oil until golden brown. Serve with sour cream or applesauce. Serves 6.
Add boiling water to jello, and stir until dissolved. Add cold water. Stir in fruit and nuts. Chill until set.
Put cracker crumbs in square casserole dish. Pour butter over crackers. Saute onions in margarine and when tender, place in casserole. Mix 2 eggs and 1/3 cup of milk; pour over onions. Top with cheese. Bake at 350 for 25 minutes.
Press crescent rolls in bottom of 13 x 9-inch pan, creasing all seams. Brown sausage and drain. Place on top of crescent rolls. In separate bowl, whip eggs, adding milk as if you were scrambling the eggs. Pour over top of sausage. Top with cheeses. Bake at 375° for 20 to 25 minutes.
Sprinkle yeast into 1/2 cup of the very warm water; stir in 1 teaspoon of the molasses. Stir until yeast dissolves. Let stand, undisturbed, to proof until bubbly and double in volume, about 10 minutes. Put rest of water and molasses with salt and shortening in a large bowl. Stir in yeast mix, rye flour and caraway seed. Add enough all-purpose flour to make a soft dough. Turn out and knead until smooth and elastic, about 10 minutes. Using flour to keep from sticking, place in greased bowl. Let rise for 1 hour. Shape dough into 2 loaves and place on cookie sheet 4 inches apart, which is greased and lightly sprinkled with cornmeal. Let rise for 45 minutes or until double in bulk. Brush tops with water. Bake in a hot oven (400°) for 35 minutes or until browned. Remove from sheet and cool on rack.
Mix all ingredients together and pour into a well-buttered pie dish. Bake 30 minutes at 350°.
Mix all ingredients together in order given. Refrigerate overnight. May also be used as a salad. Serves 10 to 12.
Peel and boil potatoes until done. While potatoes are cooking, brown beef in frying pan. Add tomato soup, water and can of green beans (drained). Let simmer. Mash the potatoes and add egg and milk. Put beef mixture on bottom of square pan. Top, like dumplings, with the potato mixture and sprinkle the cheese on top of the potatoes. Bake 10 to 15 minutes or until the cheese is melted in a 350° oven.
Season breasts and bake approximately 20 minutes at 350°. Remove from oven and cover each breast with a slice of cheese. Mix milk and soup and pour over chicken. Cover top with cornbread Stove Top stuffing. Bake for approximately 30 minutes.
Combine the first 3 ingredients and set aside. Cream margarine, sugars and oil; beat with mixer until very light. Add eggs and vanilla; continue beating. Gradually add dry ingredients; mix until just combined. Refrigerate overnight.
Heat sugar in a saucepan. Add the water and bring to a full boil. Boil for 2 minutes. Remove from the heat and stir in the flavoring and butter. Store in the refrigerator. Makes 1 1/2 cups.
Mix chicken and almonds and set aside. Combine remaining ingredients in saucepan and bring to a boil. Add 1 cup sifted flour all at once to broth mixture and cook over low heat until mixture leaves side of pan. Remove from heat. Add eggs, one at a time, beating hard with a spoon after each addition until mixture is shiny. Stir in chicken mixture. Drop by teaspoon on greased baking sheets. Bake at 450° for 10 minutes until browned. Serve hot or freeze. To serve after freezing, thaw and heat at 250° for 15 minutes. Serve with Tangy Sweet Sauce.
Cook eggplant until tender in salt and water and drain. Add soup, eggs, sugar, onions, cheese and 1/2 cup breadcrumbs. Mix well and put in baking dish. Mix butter and other crumbs and put on top. Bake 30 minutes at 350°.
Cook broccoli according to package directions; drain well. Place in a lightly greased 2-quart casserole. Top with chicken. Combine remaining ingredients except bread crumbs, stirring well. Spoon mixture over chicken. Top with bread crumbs. Bake in 350° oven for 30 minutes or until bubbly.
Cook onions in butter until tender, but not brown. Add broth, water and Worcestershire. Cover. Simmer 20 minutes. Season with salt and pepper.
Prepare cake by directions on box. Make two layers. Bake and let cool. Split layers to make 4. I use sharp knife, that works fine. Mix sour cream and sugar (reserve 3/4 cup for top and sides) and 1 package of coconut. Spread this between layers. Mix whipped topping together and frost top and sides of cake. Sprinkle the other package of coconut on top and sides of cake. Refrigerate. Best after 4 days.
Melt butter in skillet; add onion, zucchini, salt, pepper and garlic salt. Drain some of the juice and put mixture in casserole dish. Cover with tomatoes; sprinkle on cheese. Top with bread crumbs. Bake at 350° for 25 minutes.
Stir onion in shortening until tender. Cook rice separate. Also cook broccoli separate. Add other ingredients to onion, broccoli and rice. Cook and drain hamburger meat. Add to mixture. Put into casserole dish (sprayed) and top with cheese. Bake until cheese is melted and bubbly at 350°.
Mix cornmeal, flour, baking powder and salt. Mix together milk and egg; add oil. Add milk mixture to cornmeal mixture. Stir only enough to mix. Fill greased baking pan half full. Bake at 425° about 25 minutes or until lightly browned. May also use 1/4 cup sugar.
Melt oleo; add other ingredients. Mix well; shape in small (press hard) rolls or crescent shapes about diameter of finger. Melt a 12 ounce package of chocolate chips with a tablespoon of paraffin wax over hot water. Use 2 forks to dip rolls into chocolate mixture to coat and lay on waxed paper. (Tastes like Butterfinger bars.)
Dissolve yeast in water; stir in 1 cup flour, sugar and salt. Add egg and oil; stir until smooth. Stir in remaining flour. Knead dough until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover with plastic wrap and towel. Let rise until more than double (about 1 hour). Punch down. Roll to fit 16-inch pizza pan. Brush with oil. Bake (without toppings) on lowest rack, at 450°, for 3 minutes.
Stir cream cheese until soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and the pudding mix; beat slowly with eggbeater or wire whip for 1 minute. Do not overbeat! Pour into baked and cooled graham cracker crust. Sprinkle graham crumbs over top to make it extra crunchy. Chill and serve. Takes only 15 minutes to make.
Boil chicken with onion, garlic cloves, salt and pepper. Cube chicken and potatoes. Mix in rest of ingredients. Use some of jalapeno juice to taste. Spread on tostada or tortilla chips.
Whip egg. Add Milnot, sugars, salt and vanilla. Add enough snow to make good ice cream.
Preheat oven to 300°. Fill a 13 x 9 x 2-inch pan with water to a depth of 1/2-inch; place in oven. In a saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until sugar is caramelized. Pour quickly into an 8-inch square pan. Tilt to coat bottom and sides evenly. Cool slightly. Combine remaining ingredients; mix well. Pour over caramel layer. Place in 13 x 9 x 2-inch pan of water in oven. Bake for 1 hour or until a knife inserted in center comes out clean. Chill. Loosen edges with knife and invert onto serving platter. Cut into serving pieces.
Preheat oven to 350°. Coarsely chop ham, broccoli and onion. Snip parsley. Grate cheese. Mix all ingredients and set aside.
Flake salmon and combine with bread crumbs. Add mustard, salt and pepper. Add cheese and milk, blend well. Add eggs and melted butter. Place mixture in a well-greased loaf pan; dot with butter and sprinkle with paprika. Bake in a 350° oven about 30 minutes.
Drain 1 can beans. Cut sausage into circles. Fry; add onions, bell pepper and lower part of green onions and saute. Add beans, tomato sauce, garlic and Worcestershire sauce and sprinkle with pepper. Stir over medium heat to blend mixture. Lower heat; cover and cook 10 to 15 minutes. Sprinkle with parsley and onion top, and serve over rice.
Mix oleo and chopped nuts. Press into 9 x 13-inch dish. Bake at 325° for 15 to 20 minutes. Cool. Mix sugar, cream cheese and Cool Whip and spread over cooled crust. Mix pudding mixes with milk and spread over cream cheese. Cover with Cool Whip and sprinkle with nuts.
Combine all ingredients except water in Tupperware bowl with lid. Shake until mixed. Add ice water, shake again and then roll.
Brown hamburger and onion. Add remaining ingredients. Simmer for 2 to 3 hours. Serve with buttered cornbread with hot applesauce poured over the top.
Mix together in large bowl; do not beat. Pour into a greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Cover with foil the last 20 minutes. This is moist and keeps well.
Preheat oven to 350°. Cover a baking sheet with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Hint: If you don't have a food processor or blender it's just as well to put your oats in a cup and use the flat end of one of your mixer tools to stir and crush the oats. Combine ground oats, flour, baking soda, salt, and cinnamon in a mixing bowl. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy. Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheet. Bake until cookies are lightly browned, 16-18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy. Makes 12 dozen cookies.
Put all ingredients in a 3 or 4-quart pot and bring to a boil. Reduce heat and simmer uncovered for about 1 hour until peas begin to fall apart when stirred and barley and vegetables are tender.
Bring sugar, cocoa, salt and milk to a boil. Let boil for 1 minute, then add peanut butter, oatmeal and vanilla. Drop onto waxed paper.
Mix yeast and warm water. Add other ingredients. Mix and roll out on floured surface. Cut with biscuit cutter or shape and put in muffin tins. NEEDS NO RISING TIME but you can allow them to rise for a little if you like. Bake at 350° for 10 to 15 minutes. Butter and ENJOY!
Have popped corn, cereals and pecans ready. Mix remaining ingredients in heavy saucepan; cook 5 minutes. Remove from heat. Put dry mix in large roaster pan. Pour cooked mixture over dry mixture and stir good. Bake at 200° for 1 hour or more; stir as needed.
Brown hamburger meat; drain. Cut up potatoes into 2-inch squares and boil until soft, but not falling apart. Combine meat, potatoes, soup and beans in a baking dish. Top with cheese and cook in 350° oven until cheese melts and the dish is heated through.
Melt butter in 9 x 13 baking dish. Swirl to coat dish. Mix potatoes, sugar, milk, soda, flour and nutmeg. Mix in beaten eggs. Pour into hot dish. Bake at 350°. Check when crust begins to form around edges and on top. Stir under and let crust form again. Bake until knife inserted in center comes out clean.
Preheat oven to 350°. Lightly coat a 9 x 13 baking pan with nonstick spray. In a bowl, combine chicken, cheese, 1/2 cup sour cream and chopped chiles. Spoon chicken evenly over tortillas and roll up. Arrange, seam side down, in pan. Bake for 20 to 30 minutes or until heated through. Stir remaining cup of sour cream and taco sauce and spoon over enchiladas. Sprinkle with additional toppings, if desired.
Bring water and oleo to boil until oleo is melted. Add salt and flour; beat until it forms a ball that leaves the sides of the pan; cool slightly. Add eggs one at a time; beat thoroughly after each addition. Spread pastry onto ungreased jelly roll pan (15 x 10 x 1-inch). Bake at 400° for 35 minutes. Remove; pierce bubbles with fork while hot. Mix pudding and milk. Add cream cheese and mix together. Put on top of cooled pastry. Spread whipped topping over pudding mixture. Melt chocolate chips and 2 tablespoons oleo over low heat. Add confectioners sugar to make a thin glaze, adding 3 to 4 tablespoons milk. Pour or drizzle chocolate glaze over whipped topping. Refrigerate at least 1 hour or longer. Cut into squares to serve.
Cook and drain broccoli, then cut up stick of oleo and cheese, adding to broccoli. Place in greased baking dish. Melt the 1/2 stick of oleo, mix with crushed crackers and place over top of broccoli. Bake at 325° until done.
Mix all ingredients well. Put in baking dish and bake at 350° until golden brown, about 40 minutes.
Wash and cut chicken into serving pieces. Arrange in a baking dish (9 x 13-inch) and arrange potatoes around chicken. Sprinkle generously with oregano. Dot potatoes and chicken with butter. Add water, salt and pepper to taste and top with lemon juice. Bake in medium oven at 350° to 375° for 50 minutes until chicken is done. Baste occasionally with juice in pan. Serves 5 to 6.
Sift together first five ingredients; set aside. Combine oil and sugar. Mix well and then add eggs 1 at a time. Beat well after each addition. Gradually add dry ingredients, mixing well. Add carrots, mix well. Turn into three 8-inch layer cake pans which have been greased and floured. Bake at 350° for 50 to 60 minutes. Remove from pans and cool on racks. When completely cooled, fill and frost with Nut Frosting.
Divide chicken into 20 portions. Roll into ham slices. Place, seam down, in 9 x 13-inch pan. Fry mushrooms until limp. Add flour and stir until bubbly.
Cream butter, shortening and add sugar. Mix good together. Add eggs, one at a time, beating after each egg. Then beat in the vanilla.
Sift and mix dry ingredients. Add sugar to slightly beaten eggs. Add pecans, then dry ingredients. Bake in small muffin tins at 325° for 20 to 25 minutes. Yields 1 dozen.
Combine soup, mustard, Worcestershire sauce and horseradish; blend well. Combine beef, egg, breadcrumbs, onion, salt, pepper and 1/4 cup soup mixture. Shape into 6 patties; brown in skillet. Drain drippings from pan. Combine remaining soup mixture, 1/2 cup water and a sprinkling of parsley; pour over patties. Cook over low heat 20 minutes, stirring occasionally. I turn them about 4 times. Yields 6 servings.