HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat pudding and skim milk according to package directions. Fold in lemon yogurt until blended. Cover and refrigerate at least 1 hour.
Cream butter and sugar together, then add eggs and pumpkin. In another bowl, mix flour, baking powder, soda, cinnamon, nutmeg and cloves. Stir into pumpkin mixture, then add oats, nuts and chocolate chips. Spoon 2 inches apart on greased cookie sheet. Bake at 375° for 12 minutes.
Combine in order. Add ginger ale just before serving. Garnish with orange and lime slices. Makes 30 to 35 servings.
Add fruit, nuts and sugar to slightly thickened jello. Blend all together and chill until thick.
Dredge chicken in flour and lightly saute in oil and butter. Remove chicken and set aside. Deglaze pan with raspberry wine vinegar; bring to a boil. Remove from heat and add chicken stock. Return chicken to pan and simmer 10 to 15 minutes. Remove chicken (keep warm). Bring liquid to a boil reducing liquid until it has the consistency of cream. Reduce heat to medium. Add cream and allow to thicken. Pour over chicken or serve along side.
Finely chop pecans. Combine cream cheese, pineapple, green pepper, onion juice, salt and 1 cup pecans. Shape into ball; roll in 1 cup of pecans.
Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until smooth. Color, if desired.
Cream butter. Add sugar and eggs and then flour. Chill overnight. Can be rolled out or make logs and slice. Bake at 350° for 10 minutes.
Over low heat, combine milk and cornstarch. Stir constantly until thickened. Remove from heat and allow to cool completely. In a large bowl, combine sugar, Crisco, margarine and salt. Mix until smooth. Add cooked mixture by small amounts to the creamed mixture. Mix on high for 10 minutes. Add vanilla and mix well.
Drain spinach well, set aside. Combine soup mix, sour cream and mayonnaise; mix well. Add spinach, stirring well. Chill 2 hours. Stir before serving. Good dip for sourdough bread pieces.
Cook noodles as directed, adding 1 tablespoon olive oil so they will not be sticky. Drain; set aside. Brown meat with salt and garlic to taste. Mix sour cream, cream cheese and chilies together. In lightly greased casserole, layer ingredients: meat, sour cream mixture, noodles, green onions, ending with Ragu on top. Cook in a 350° oven until bubbly, about 30 minutes. This dish was often served at Guild luncheons. Good and easy.
Melt butter, cocoa and milk in a saucepan on low. Add sugar, vanilla and eggs. Mix well and pour into a prepared pie crust. Bake at 350° for 30 to 45 minutes, until firm. Makes a delicious fast dessert for chocolate lovers!
Cream butter and sugar. Mix in remaining ingredients. Form balls and roll in cinnamon and sugar mixture. Bake at 350° for 12 minutes.
Brown chicken in butter and shortening. The pieces may be floured, if you wish. Fry until well brown. Transfer to oven and continue baking until done at 350°.
Mix all ingredients together and bake in 350° oven for 1 hour. Stir occasionally, adding reserved liquid if mixture is too dry.
Pare, core and slice the apples. Place in a buttered casserole and add the cinnamon, salt, lemon juice and water. Work the sugar, flour and butter together until crumb-like in consistency. Spread this over the apples and bake at 400° for 30 minutes. Yields 6 servings.
Mix sugar, milk and butter. Bring to a boil for 7 1/2 to 8 minutes (no longer). Stir constantly. Remove from heat; add chips and stir until melted. Add Marshmallow Creme, nuts and vanilla. Mix well and pour into buttered pan. Let cool and cut into squares. Makes 5 pounds and keeps indefinitely.
Peel and chop eggplant. Cook until done in small amount of water. Beat 1 egg; add 1 teaspoon dried onion or tablespoon of fresh onion. Break up 8 to 10 crackers. Mix all with eggplant. Break up 4 slices American cheese or equal amount of Cracker Barrel cheese (sharp). Mix 3 slices of cheese and 2 tablespoons milk with eggplant. Arrange pieces of 4th slice of cheese on top of casserole. Bake in greased casserole, uncovered, 30 minutes at 350°.
Cut out the center of the bread, about 1-inch from edge and bottom. Put mixture of remaining ingredients in center of bread. Break up bread you cut out. Use to dip with. Eat the bowl and enjoy.
Blend butter, cocoa and vanilla in small bowl. Add sugar and 1 tablespoon of the milk. Gradually beat in rest of milk, possibly adding more until of frosting consistency. Spread over cooled brownies.
Stew chicken; debone, cube and place in baking dish. Combine soup with broth; pour mixture over chicken. Mix flour, buttermilk and butter; pour over chicken. Bake at 350° for 40 minutes.
Preheat oven to 325°. Mix sugar and flour together. Chop up nuts and all other ingredients together. Pour into graham cracker pie crust and bake 1 hour. Make sure top is golden brown. Cool completely before cutting.
Mix all ingredients except cheese well. Top with grated cheese. Bake for 1 hour at 325°.
Thoroughly combine all ingredients in mixing bowl. Pour into greased crock-pot. Cover and cook on high for 1 hour, then turn to low for 4 to 5 hours.
Mix all ingredients and pour into hot greased skillet. Bake at 400° for approximately 45 minutes. (Check after 30 minutes.) Insert knife in middle to check for doneness.
Beat egg yolks until they almost look cooked. Heat milk, but never boil. Add eggs and sugar to milk. Let come TO A BOIL. Never boil. Add flavoring. Cool in a pan of cool water. Stir. Store in refrigerator. Will keep several days. Remember to use fresh milk. Yields 1 gallon.
Rinse lentils and add all ingredients. Bring to boiling, reduce heat, cover and simmer 45 minutes.
Mix all ingredients together. Let set overnight in refrigerator. Bake at 325° for one hour. Fix in 9 x 14-inch cake pan. Feeds lots.
Drain hominy. Cook mushroom soup on low heat, put in cheese. Add tomatoes and hominy. Pour into baking dish. Cover with corn chips and bake at 350° for 35 minutes.
Variation: Use chocolate instant pudding. In place of coffee, use few drops peppermint extract.
Cream shortening and sugar. Add egg yolks. Mix separately the flour, soda and salt. Then add to creamed mixture alternately with buttermilk. Add melted chocolate, then fold in stiffly beaten egg whites. Bake in three 9-inch pans, about 35 minutes at 350°. Cool before icing.
Place soup meat and bones in large pot of cold water; bring to a boil and skim off the scum which comes from the meat and bones. Then cut up the soup vegetables in small pieces and add to meat and bones. Add the can of crushed tomatoes and seasonings. Cook for 2 hours. Serve cooked egg noodles in soup.
Melt bits in double boiler. Stir in noodles and peanuts. Drop by teaspoon on waxed paper.
Mix the first 7 ingredients, then other ingredients. Use 6 or 7 small aluminum pans. Fill 2/3 full. Bake at 325° for 1 1/4 hours. Makes great gifts for Christmas.
Cream butter and sugar	until light and fluffy. Add eggs one at a time. Add vanilla. Add dry ingredients. Roll and cut with cookie cutter. Bake in 350° oven for 10 minutes.
Cook bacon crisp; drain. Cook onions and celery in bacon fat. Drain. Brown oysters in pan, a drop. Add juice and let the edges just curl. Warm milk to almost simmer; add tapioca powder. Let it expand to a gelatinous mass. Pour oysters, juice and vegetables in. Check for salt. Put crumbled bacon on top; dust with saffron. Add butter.
Crumble sausage in large skillet. Add onion and cook over medium heat until brown. Drain well. Combine all ingredients. Stir until dry ingredients are moistened. Drop batter by heaping teaspoons about 2 inches apart on a lightly greased baking sheet. Bake at 425° for 15 minutes until lightly browned. Yields 4 dozen.
Boil chicken until tender; remove from bone and cut into small pieces. In chicken broth, cook onion and celery until tender; add broccoli and cook 8 to 10 more minutes. Drain. Empty soup into pan. Add cheese and melt over low heat. When melted, stir in drained pimentos and chicken. In casserole dish, add layer of chicken, sauce, vegetables, half of stuffing and rest of vegetables. Layer chicken and stuffing over the top. Dab with butter and bake at 350° for 20 minutes.
Mix cornstarch and sugar in heavy saucepan. Add water gradually, stirring until smooth. Add lemon juice. Cook over moderate heat, stirring constantly, until thickened and clear. Add enough food coloring to make sauce ruby red. Cool sauce completely. Halve or slice berries and add to sauce and stir gently until well coated. Put into shell and cover with Cool Whip.
Melt cream cheese in a double boiler over low heat (do not let cheese cook). Add the powdered sugar, a little at a time. Add vanilla and nuts. Place in a buttered pan; chill. (For chocolate, add desired amount of cocoa.)
Add a lot of broccoli flowerets and cubed zucchini chunks in 1 quart water with chicken bouillon or 1 quart chicken broth. Cook until tender. Add soup and cheese. Reduce heat and stir until cheese melts. (I've also made this soup using broccoli only.)
Sift flour and dry ingredients into bowl. Make a well and add all remaining ingredients. Mix together until smooth. Pour into 3 greased loaf pans. Bake at 350° for 1 hour or until firm.
Stir together sugar, water and syrup in a 2 quart casserole. Microwave on High (100%) for 12 to 14 minutes or until bubbly. Stir in nuts. Microwave on High (100%) for 4 to 6 minutes or until light brown. Stir coconut and vanilla into syrup. Microwave on High (100%) for an additional 1 to 2 minutes or until hard crack stage is reached. Add baking soda. Stir until light and foamy. Pour mixture onto a lightly greased cookie sheet. Spread to 1/4-inch thickness. Cool. Break into pieces. Recipe yields 1 pound.
Saute garlic in olive oil. Add basil and cook for 1 minute. Add tomatoes, salt and pepper and let simmer for 15 minutes until tomatoes are soft. Makes a chunky tomato sauce for 4 servings. Pour over linguine or spaghetti. Add Parmesan cheese.
Cream the cream cheese and gradually add powdered sugar; set aside. Mix 1 teaspoon vanilla and Cool Whip. Add that to the cheese mixture. Spread over crust and chill. Spread lemon pie filling over top. Then spread sour cream mixed with 2 tablespoons sugar and 1 teaspoon vanilla (mix well and pour over lemon filling). Chill.
In flat 2-quart baking dish, press cream cheese in bottom of dish. Top with 1 can beans. Layer chiles on top of beans. Layer other can of beans on top of chiles. Sprinkle cheese on top. Bake in 350° oven until heated through and cheese melts or microwave on High about 15 minutes. Serve warm with nachos.
Peel and slice eggplant. Mix mayonnaise, salt and onion and spread on sliced eggplant. Mix remaining ingredients and roll eggplant slices in mixture to cover. Place in 425° oven for 15 to 20 minutes.
Brown quickly on both sides and place in a baking dish. Pour undiluted cream of celery soup over the chops. Bake 45 minutes to an hour at 350°.
Deep fry pork cubes until brown; remove from oil. Mix all ingredients, except cornstarch and green pepper. Bring to a boil; simmer for 30 minutes, or until meat is tender. Mix cornstarch and 1/4 cup cold water; add to pork mixture with green pepper. Boil for 2 minutes, stirring constantly. Serve over rice or alone. Serves 8.
Sift all dry ingredients. Add oil, eggs, pumpkin and vanilla. Beat well. Add raisins and nuts. Bake at 350° for 75 minutes. Makes 2 loaves.
Mix all ingredients together. Form into a roll and place on oil paper. Sprinkle with more cracker crumbs. Wrap oil paper around roll. Cool and slice. May be frozen.
Sprinkle rice in buttered casserole dish. Place chicken on top of rice. Mix soup, water and bouillon cubes and bring to a boil. Pour over chicken and rice. Bake at 350° for 2 hours, covered. Uncover and continue baking for 30 minutes.
Cook and stir chicken in hot oil in large skillet until lightly browned. Add broth, tomato sauce, and seasoning mix. Bring to a full boil, stir in rice. Cover and remove from heat. Let stand 5 minutes, fluff with fork. Serve with cheese and chips.
Whip milk, sugar and lemon juice until stiff. Put a layer of crumbs in a pan, then a layer of whipped topping. Repeat layers, ending up with crumbs. Freeze.
Place rice in a strainer and pour the boiling water over rice. Drain well. Steep 1 hour or until all is thick and creamy. Stir in butter, sugar, almond extract, nutmeg and almonds. Serve warm or chilled with whipped cream.
Boil potatoes 20 to 25 minutes or until tender; drain. In a large bowl of electric mixer, combine potatoes with all other ingredients. Beat until creamy and smooth. Spoon into buttered microwave dish. Cover and refrigerate overnight.
Sprinkle apple with lemon juice; combine with remaining ingredients. Chill. Serves 4 to 6.
Mix together and shape into balls. Fry in a small amount of oil until brown. Pour off fat. Add 1 can of mushroom soup and 1 can water. Mix and pour over meat. Turn to low and cook 30 minutes.
Combine Ricotta cheese, half of Mozzarella cheese, sugar, eggs, salt and pepper. Mix well. Fill the uncooked Manicotti shells, using paring knife to fill. Pour half of sauce (below) in bottom of dish. Put in shells in single layer. Cover with other half of sauce. Cover with foil and place in 350° oven for 30 minutes. Remove foil. Sprinkle with remaining half of Mozzarella cheese. Bake for 10 minutes.
Put 1 quart of milk on stove and simmer. Beat eggs in bowl with mixer very well. Add flour and cornstarch (and cocoa). Put in 1 cup sugar gradually to egg mixture. Beat (will get creamy). Add this gradually to hot milk on stove. Stir until it comes to a boil. It will get thick. Add 1 1/2 cups sugar, another quart of milk and cream to freezer. Use ice around and put rock salt around top and freeze.
Fry bacon until crisp; crumble. Drain and reserve drippings. Cook onion in drippings until transparent. Combine milk, eggs, 1/4 cup cheese, salt, pepper, parsley, sugar, nutmeg and red pepper in mixing bowl. Stir in bacon and onion. Pour into pie shell land sprinkle with remaining cheese, then with paprika. Bake at 350° for 25 to 35 minutes.
Mix together cake mix, mandarin oranges with their juice, oil and eggs. Beat with an electric mixer. Grease and flour 9 x 13-inch pan. Turn batter into pan and bake at 350° for 30 minutes.
Heat oven to 350°. Stir cake mix and cocoa. Add remaining ingredients. Beat at medium speed with electric mixer until blended. Pour into a greased and floured 13 x 9-inch baking pan or two 9-inch round cake pans. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool and frost.
Cream butter and sugar well. Blend in eggs and vanilla. Add flour, baking powder and salt. Mix well. Stir in chopped pecans and cherries. Chill for 1 hour or more. Divide dough in thirds. Shape into rolls, about 10-inches long. Wrap in waxed paper and chill about 3 hours. Cut into 1/8-inch slices. Place on cookie sheet and bake 12 to 15 minutes in 325° oven until lightly browned. Cool on wire rack. Yields about 70 cookies.
Preheat oven to 350°. Spray casserole dish with Pam. In Tupperware bowl, combine bread crumbs, cheese, parsley, salt and pepper. Wash and pat dry the chicken parts. Dip chicken into melted margarine, and place in bowl with crumb mixture. Cover tightly and shake to cover chicken. Arrange in baking dish. Sprinkle remaining crumb mixture and pour remaining butter over chicken. Bake, uncovered, 20 to 25 minutes.
Mix jello and let set until it begins to jell. Beat jello and cream cheese; stir in Cool Whip, nuts and well drained pineapple. Pour into mold and let set up.
Prepare cake according to package directions. When done, remove from oven and poke holes in top of cake. Pour sweetened condensed milk over the cake. Allow to cool. Spread caramel topping on cake. Top with Cool Whip. Break up Heath bars and sprinkle on top. Refrigerate. Bake in a 9 x 13-inch pan.
Mix crumbled cornbread, stuffing mix, onions, parsley, salt, pepper, celery soup and well beaten eggs together with enough broth to make it rather soupy. Bake at 375° to 400° for about an hour or until done and brown.
Mix ingredients and put in greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool.
Heat oven to 325°. In medium bowl, cream sugars and shortening. Add and mix well eggs, vanilla, flour and rolled oats. Spread in greased 9 x 12-inch pan. Bake 20 to 30 minutes (until top is a nice brown and has pulled away from the sides a little). Melt chocolate bits and spread over hot base. Sprinkle with shredded coconut or chopped walnuts or pecans. Let cool before cutting into squares.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch pan. In a large bowl, combine butter, sugar and eggs; beat with mixer until creamy. Add soda, salt, flour and buttermilk. Mix on low until blended. Fold in vanilla, cherries and nuts. Bake 60 minutes.
Melt margarine; add sugar. Beat well. Cool. Add eggs and blend well. Add flour, flavorings, coconut and nuts. Spread on greased cookie sheet and bake in 350° oven for 45 minutes. Cool and cut into squares.
Mix all ingredients well. Pour into	a large greased casserole. Bake at 350° for about 1 hour. Serves 6 to 8 well.
Pour into freezer bucket by alternating, first with evaporated milk, then pop, then Eagle Brand until all containers have been emptied. Freeze in hand or electric ice cream maker. Let stand for a 1/2 hour before serving.
In bottom of an 8 1/2-quart punch bowl, crumble half the cooked, cooled cake. Layer 1/2 pudding, 1/2 crushed pineapple, 1 can pie filling, 1 carton whipped topping and 1 cup pecans. Repeat process using remaining ingredients in the same order. Chill 24 hours.
Put butter in a pan; then layer asparagus, cheese, pimiento and soup. Dot with butter, salt and pepper. Put in oven at 400° and let come to bubble, 20 to 40 minutes. Take out of oven and sprinkle with corn flake crumbs. Melt 4 tablespoons butter and pour over top. Put in oven for a few minutes.
Soak the raccoon in a vinegar and water solution for about 1 hour. Drain and cut into serving size pieces. Salt and pepper the pieces and cover with water in a boiler. Add garlic and bay leaves and boil until meat is partly tender. Remove meat and brown in a roasting pan. Add a little flour to the pan drippings and mix in enough water to make a thin gravy. Place the vegetables in the pan and bake at 350° for about 45 minutes or until meat and vegetables are tender.
Cream sugars, vanilla and eggs. Add dry ingredients. Add chips and nuts. Refrigerate overnight. Bake at 400° for 6 to 9 minutes. Watch carefully!
Blend first 4 ingredients in blender or processor. With machine running, gradually add oil in thin steady stream. Season to taste with salt and pepper.
Wash potatoes. Slice 1/4 inch slices. Cook in boiling salt water. Preheat oven to 400°. Grease 2 quart casserole dish. Place layer each of potatoes, cheese, bacon, potatoes, cheese and bacon. Pour on half of butter. Sprinkle with salt and pepper. Repeat. Heat in oven 15 minutes.
Cream margarine, sugar and vanilla until smooth, add eggs and beat well. Add flour mixture alternately with sour cream and beat well. Put batter in well greased pans (2 loaf pans or 1 angel food cake pan), swirl filling through the batter. Bake at 350° for 50 minutes or until toothpick comes out clean. Cool 30 minutes and remove from pans.
Dissolve Jell-O in water. Add sliced bananas, pineapple with juice and strawberries. Pour half of the mixture in a 9 x 13-inch dish. Set in refrigerator until firm (1 hour). Beat cream cheese, sour cream and sugar. Pour over Jell-O mixture. Add remaining Jell-O mixture. Chill until firm.
Spread pie filling evenly in a 9 x 13-inch pan. Sprinkle dry cake mix evenly over pie filling. Drizzle melted butter over cake mix. Sprinkle with coconut. Bake at 350° for 50 minutes, or until it springs back at touch. Serve warm or cool with whipped cream. Serves 9 to 12.
Cream the butter, sugar and Crisco for 8 minutes or until very fluffy. Add eggs, vanilla and flour. Mix very well. Bake in a greased and floured tube pan for 1 to 1 1/2 hours or until toothpick comes out clean. Frost with Lemon Glaze.
Combine all ingredients in saucepan. Bring to a boil, reduce heat; simmer about 20 minutes or until noodles are done and celery is tender. (Celery may be sauteed in a little butter before combining with other ingredients.)
Place frozen yeast rolls in Bundt pan. Melt the margarine and pour over rolls. Sprinkle with butterscotch pudding. Mix together the cinnamon, crushed pecans and sugar, then pour over rolls. Cover with towel and let stand overnight. Bake at 350° for 30 minutes.
Melt butter in 9 x 13-inch pan. Beat eggs. Add flour, milk, salt and baking powder. Add cheese and spinach, mixing well. Spread into pan and bake at 350° for 35 minutes. Cool 30 minutes before serving. Cut into squares. Makes 40 squares. These freeze well in plastic bags.
Empty all canned tomatoes into large top of stove pot. Add paste can of water and, as mixture is cooking, mix thoroughly. Let cook until it begins to bubble on top. Put turkey into large bowl. Add onion, salt, pepper, bread crumbs, mixed with ketchup, and 2 ice cubes with a little water to moisten. Add Egg Beaters, garlic and 1/2 of the Italian herbs. Mix thoroughly either with fork or hands. Let stand for about 1/2 hour in order to have crumbs absorb moisture.
Sift dry ingredients together. Cream shortening, peanut butter and sugars until smooth. Add egg, milk and vanilla to shortening mixture; blend well. Gradually blend in dry ingredients. Shape into balls and roll in sugar. Bake on ungreased cookie sheet for eight minutes at 375°. Take out of oven, press chocolate stars in center of cookies and bake for another 2 minutes.
Soak the barley in cold water to cover for 12 hours. Drain. Melt butter in a large skillet and saute the bacon, onion, celery and shallot until it is translucent. Pour in the broth and bring to a boil. Add the barley and cook until tender, about 1 hour. Pour the soup into a tureen, sprinkle with parsley and serve.
Cook jello, cornstarch and water until thick. Add sugar to this mixture. Drain strawberries and add water to make 1 cup. Let cooked mixture cool and get thick. Add strawberries or cherry pie filling. Whip Dream Whip with milk. Whip together cream cheese and 1/2 cup milk. Mix together cream cheese and Dream Whip. Make a 9 x 13-inch graham cracker crust or butter and flour and spread in pan and bake. I have to use a small amount of water and a little more flour to have enough to press up sides of dish. Let cool. Put a layer of white filling (about 1/2) on crust. Add red mixture and top with white mixture. I put cracker crumbs on top. Keep in refrigerator.
Soak beans overnight in 1-quart water, or for quick soak bring beans and water to boil for 2 minutes. Cover and let stand 1 hour. After soaking, drain beans and measure liquid. Add enough more water to make 2 quarts. Place beans, water and ham hocks in kettle. Cover and simmer 2 hours. Add potato, onion, celery and garlic. Simmer 1 hour longer. Remove ham hock and cut up meat. Remove 1 cup beans and some liquid; puree in blender and return to soup. Heat. Season to taste with salt and pepper. Sprinkle with parsley (optional).
Brown meat and onions, drain. Add tomatoes, onion, and all of the soups and cook until bubbly. In a 9 x 13 inch casserole dish place a layer of meat mixture, a layer of Doritos and repeat layers until all of the meat mixture is used. Put cheddar cheese on top. Bake at 350° until cheese melts.
Mix in punch bowl the softened ice cream and fruit juices. Then milk and stir gently. Add the 7-UP for zip.
Cook pasta in boiling water according to directions on package. Immediately drain. Rinse under cold water; drain well. Mix with all other ingredients. Chill.
Melt margarine in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in chicken and mushroom soup. Stir constantly until thoroughly heated.
Butter casserole dish. Add all ingredients. Bake at 325° until golden brown (about 1 hour). Can use 9 x 13-inch dish.
Beat butter and brown sugar until pale and fluffy. Stir in flour and 1 tsp of cinnamon and water until smooth and thick. Add nuts. Mound apples in a 9 inch pie plate. Mix granulated sugar with remaining cinnamon and sprinkle over apples. Spoon flour mixture in dollops over apples evenly.