HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make cake according to box directions. Bake in a 13 x 9 x 2-inch pan. Let cool completely. Cut half the cake into large chunks and place them into bottom of glass bowl. Pour 1/4 cup Kahlua over cake pieces and pat down. Mix chocolate pudding according to package and pour half over the cake. Spread half the Cool Whip over pudding and cake. Crush candy bars and sprinkle half over Cool Whip. Repeat layers until all ingredients are used. Top final layer of Cool Whip and candy with sprinkles and maraschino cherries.
Microwave sausage; drain and set aside to cool. Grease large pan or cookie sheet. Flatten crescent rolls into cookie sheet making sure you squeeze together at perforations. Mix eggs, onions, mushrooms, cheese and milk in large bowl. Add salt and pepper to taste. Crumble sausage into bowl and stir. Pour mixture over crescent rolls. Bake at 350° for 30 to 40 minutes or until brown.
Mix pecans and Bugles. Chip butter over top. Cook in oven about 45 minutes at 350°. Watch closely and stir every 5 to 10 minutes.
Blend cream cheese and dressing mix with electric mixer. Stir in Cheez Whiz. Stir in sour cream. Chill at least 2 hours before serving with vegetables or chips.
Brown chicken as for frying, then place in baking dish. Pour sauce over and bake at 350° for 1 hour.
Cream sugar and oil, add eggs. Sift flour, soda, baking powder and cinnamon. Add to sugar oil and eggs, fold in carrots. Bake at 350° for 35 minutes.
In a bowl, combine contents of crust mix packages, butter and sugar. Press onto the bottom of an ungreased 10-inch spring-form pan. In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk.	Add contents of filling mix packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping.	Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.
In large mixing bowl, add salt to flour, then cut shortening into flour until it resembles coarse corn meal. Add water, mixing until above mixture sticks together. Divide into 6 portions; roll out dough to fit pie tin. Place wax paper over 1/2 of crust, then fold. Place more wax paper on this and fold into quarters. Place in freezer bag with wax paper or Glad Wrap between crusts. Use as needed - freeze extras. This recipe makes 2 double crust cobblers.
Mix all ingredients together, except sugar. Roll mixture into walnut size balls; coat in powdered sugar. Bake on lightly greased cookie sheet at 350° for 8 to 10 minutes. Yields 3 dozen.
Saute vegetables in 1 stick	oleo until tender; add crabmeat. Soak bread in	enough	milk to soften completely. Break into pieces and add to crab mixture. Stir well and add seasonings. Place	in 1 1/2 quart greased casserole; add milk to moisten. Run knife up and down until absorbed. Dot with oleo and cover with bread crumbs. Bake uncovered at 350° for 30 minutes.
In a skillet over medium heat, saute onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. Divide between two ungreased 13 x 9 x 2-inch baking pans. Stir two cups of water into each pan.
Dissolve yeast in warm water. Add salt, sugar and flour to water and stir. Knead lightly and let dough rise 1 hour in a warm place. Knead dough again. Divide dough into 8 equal parts. Form each part into a ball and place on floured waxed paper. Let balls rise for 30 minutes. Roll each ball on floured paper into a circle about 4 inches in diameter. Flour cookie sheet. Arrange 4 circles on pan. Preheat oven to 500° for 15 minutes and bake for 3 minutes. Bread will look puffed in the middle and the outside will be off-white with brown spots. After cooling, pita should be tightly wrapped to prevent drying. Make half moon; slice along edge of bread into center to form opening.
Melt butter. Mix cornstarch, salt and sugar into orange juice; add this mixture to the melted butter, slowly, stirring constantly. When thickened, pour over cooked carrots; top with chopped parsley, for garnish.
Combine all ingredients in bowl and mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes. Serve warm with Cool Whip.
Melt marshmallows in 1/2 cup milk in top of double boiler. Let cool, stirring occasionally. When cold, whip the whipping cream until stiff and fold into the marshmallow mixture. Fold in grated chocolate. Pour into pie crust and freeze. Thaw slightly before serving.
In large saucepan, combine soup. Slowly stir in water and milk. Stir in sherry and half of cheese cubes. When very hot, but not boiling, add chopped parsley, almonds and the rest of cheese cubes. Serves 4 to 6.
Put dry cake mix in a large bowl. Cook pudding and add warm pudding to the dry cake mix. Mix well. Pour into greased and floured 13 x 9-inch pan. Sprinkle cake with nuts and chocolate chips (as much as desired). Bake at 350° for 30 to 35 minutes.
Sift flour, sugar, salt together in bowl and set aside. In large saucepan or big skillet combine: Oleo, water, shortening and cocoa.
Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar; drain. Put half of potatoes in greased crock-pot. Top with half of the onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle remaining flour, salt and pepper. Add butter and undiluted soup. Cover and cook on low for 6 to 7 hours or on high for 2 to 3 hours. Add cheese 30 minutes before serving. Recipe may be doubled for a 5-quart crock-pot.
Combine Parmesan cheese, bread crumbs and seasonings in pan. Dip chicken in butter and roll in crumb mixture. Place chicken in a 9 x 13-inch baking dish. Bake at 350° for 45 minutes.
Grease a loaf pan (7 1/2 x 4 1/2 x 2-inch) or a 3 1/2-cup mold.
Dissolve lemon jello in 1 cup hot water. Add 1/2 cup cold water. Add cream cheese broken in pieces; add pineapple with the juice. Add whipped cream and beat. Pour into bottom of mold. Dissolve strawberry jello in 1 cup hot water; add 1 cup cold water. Let set until firm, then beat and pour over the first mixture and let set until firm. Serve on lettuce leaf.
Cook noodles; drain. Add meat, soup and vegetables. Heat together. I learned to make this while shopping for the Outreach Pantry. You can use any kind of meat, noodles, soup and vegetables.
Drain pineapple, reserving syrup. Add water to syrup (if necessary) to make 1 cup. Heat to boiling. Dissolve jello in hot liquid. Cool and gently stir in ginger ale. Chill until partly set. Blend pineapple and cranberry sauce into jello. Put in flat dish (such as a square or rectangle casserole dish). Prepare Dream Whip according to package directions. Fold cream cheese into Dream Whip. Spread over gelatin and top with nuts.
Soak washed beans in 4 cups warm water for 3 hours. Cook on low heat in tightly covered saucepan for 1 1/4 hours. Do not allow to boil. Drain the beans, saving the water. Place salt pork in the bottom of bean pot and add beans. Cover with mixture made of the bean water, onion, ginger, honey, salt and mustard. Add boiling water, if needed. Place small pieces of salt pork on top. Cover pot and bake in slow oven about 6 hours. Uncover bean pot during the last hour of baking. If the beans become too dry, add a little boiling water.
Blend cream cheese, vanilla and sugar. Add eggs and mix well. Mixture should be creamy. Pour into pie shell. Bake at 350° for 1 hour or until firm. Let cool. Top with cherry pie filling.
Mix well. Roll into small bite-size balls. At Easter, shape into egg shapes. Dip in chocolate.
Mix together well. Bake at 375° for 30 to 45 minutes. Delicious!
Quarter oranges and put in food processor. Measure the pulp and put in a pot. Add half as much water as pulp and bring the mixture to a boil for 15 minutes. Allow to cool and save overnight (does not need to be refrigerated).
In large skillet, cook bacon and onion until bacon is crisp and onion is tender. Drain and break bacon into small pieces. Stir in large saucepan with clam juice, potatoes and water. Cook, uncovered, until potatoes are tender (about 10 minutes). Add clams, milk and seasonings and heat to boiling, stirring occasionally. Makes 6 servings.
Mix the first 5 ingredients. Add the remaining ingredients and mix well. Fold in 1 cup chopped nuts. Beat 3 egg whites until stiff and fold in. Bake in tube pan for 1 hour at 350°.
Brown bacon and remove from pan. In bacon drippings, add onion and green pepper. Brown lightly. Add tomatoes, 1/2 cup water, chili powder, garlic, salt, pepper and crumbled bacon. Simmer 20 minutes.
Cream shortening and sugar; add egg yolks and mix well. Sift dry ingredients. Add vanilla to milk, then add alternately with dry ingredients to creamed mixture. Fold in egg whites. Grease bottom of a 13 x 9 x 2-inch baking pan and sprinkle with brown sugar evenly over it, then spread with rhubarb and cover with cake batter. Bake in oven at 350° for 45 minutes. Let stand 10 minutes before inverting on large platter. Serve with scoop of whipped cream.
Thaw frozen peas. Brown meat in skillet until crumbly. In casserole dish, place meat. Arrange peas over meat. Add celery over peas. Mix and add soup, cream, salt, pepper and onion. Pour liquid mixture over other ingredients in casserole. Sprinkle noodles or chips over top. Bake in moderate oven at 375° for 30 minutes or until hot and bubbly.
Spray crock-pot with nonstick spray. Mix dry ingredients together. Stir in peaches and pour in crock-pot. Cook on low for 4 to 6 hours. Serves 6.
Combine oil and sugar. Mix well. Add eggs. Blend in combined dry ingredients. Add remaining ingredients. Pour into greased Bundt pan. Bake 1 hour and 15 minutes at 350°.
Preheat oven to 350°. Make sauce of margarine, flour, broth, milk and cheese. Stir until melted.
Prepare brownie mix as directed; bake and refrigerate. Combine powdered sugar, butter, liquor and food coloring. Spread over baked and cooled brownie mix. Refrigerate until solid.
Mix all ingredients in a large bowl, pour into casserole dish or small roaster. Cover and bake for 1 hour at 350°.
Cook rice in usual manner; set aside. Soften both jars of Cheez Whiz by placing in the microwave. In a mixing bowl, combine thawed broccoli, rice and softened Cheez Whiz; mix well. Pour into a casserole dish and bake in a 375° oven for 20 to 30 minutes.
Cook potatoes in boiling water until tender; drain. Mash with remaining ingredients. Yields 4 servings.
Toast bread in toaster. Then put toasted bread on plate and place cheese on one slice of the bread. Cover with other slice of toasted bread. Place in microwave for 15 to 20 seconds or until cheese is melted. Yields 1 serving.
Add dry ingredients in order given. Mix on low speed, adding extra flour so as to keep the bowl clean around the edges. Mix on medium (2) speed 6 minutes. Use like any yeast dough for various rolls. Bake at 325° in convection oven. Makes 24 pounds dough.
Combine all ingredients. Mix with fork. Drop dough by teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake at 425° for 7 minutes.
Scald milk; add remaining ingredients. Mix well and pour into buttered baking dish (8 x 10-inch pan). Sprinkle with cinnamon and sugar. Bake at 350° for 30 to 45 minutes.
Melt butter; blend in sugar and flour. Stir in milk; mix smooth. Add eggs and baking powder. Fold in corn. Turn into buttered baking dish. Bake at 350° for 40 minutes.
Brown beef and drain; add taco seasoning mix and follow directions. Layer lettuce in bottom of large bowl or you may use taco salad bowls. If you use taco salad bowls, first follow directions and then layer lettuce in bottom. Add ground beef, kidney beans, Fritos, tomato, onion and cheese. Top with salad dressing and enjoy.
Heat oil in skillet; stir-fry chicken for 2 minutes. Add peppers, onion and cilantro. Stir-fry 5 minutes. Remove from heat. Stir in beans; set aside.
Boil potatoes. Make cheese sauce; melt butter. Add flour, stir until blended. Gradually add milk, stirring constantly over medium heat. Add red pepper and salt. Add cheese slices; stir until melted over medium heat. Pour water from potatoes. Add broccoli. Pour cheese sauce over potatoes and broccoli. Mix well. Bake at 350 degrees for 30 minutes. Sauce should bubble to the top.
Boil dates, sugar and water. Make a layer of dough, layer of date mixture and layer of dough. Bake at 350° approximately 20 minutes.
Melt margarine in a 12 x 8-inch pan. Mix in bowl the sugar, cocoa and beaten eggs. Pour the melted margarine into the mixture. Add flour, vanilla and chopped nuts. When blended, pour into floured pan (the one you melted the margarine in). Bake for 15 minutes at 350°. Remove from oven. Place large marshmallows 1 inch apart on top. Return to oven for 5 minutes more. Remove from oven and press marshmallows flat with fork. When cool, frost.
Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°. In skillet, heat oil. Add onion; cook, stirring frequently, until tender. Add tomatoes and tomato paste. Heat to boiling; reduce heat. Simmer 5 minutes, stirring to break up tomatoes; set aside. In bowl, stir together Ricotta cheese, spinach, 1/2 cup Mozzarella cheese, egg, Parmesan cheese, salt and pepper. In bottom of 12 x 8-inch baking dish, spread 3/4 cup tomato mixture. Spread about 1/3 cup cheese filling on each noodle to within 1-inch of ends; roll up. Place roll-ups, seam side down, in prepared dish; top with remaining tomatoes. Cover; bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese; continue baking until cheese melts. Makes 4 servings.
Mix dry ingredients; cut in shortening. Add 3/4 cup milk and knead to a smooth dough; roll out and cut biscuits. Brush biscuits with remaining milk. Bake at 450° for 10 to 12 minutes.
Drain all cans of fruits and use 2 cups of drained juices to mix with box of vanilla pudding. Cook on medium heat until thick. (If you do not get 2 cups of juice from drained fruits, you may add water to make up the difference.) Let pudding cool.
Combine cake mix, eggs, water and oil. Beat 2 minutes. Add Jell-O and strawberries. Beat 2 minutes or until well mixed. Pour in cake pans. Bake at 350° for 30 to 45 minutes. Cool and frost.
Cook onion in butter or margarine until tender. Stir in crushed crackers and nuts. Press mixture into a 9-inch pie plate, forming a crust. Bake in a 350° oven for 8 to 10 minutes.
Roll crescent rolls flat and bake (follow directions on package) in 9 x 12 pan. Mix cream cheese, dry salad mix and mayonnaise. Spread evenly on bread. Cut into squares. Add vegetables and cheese. Mix cream cheese, dry salad mix and mayonnaise hours earlier so it can season.
Blend all together. Spread in a 9 x 12-inch glass baking dish. Top with Cheddar cheese and tomatoes. Use dip with favorite kind of nacho chips.
Beat eggs and add flour and baking powder. Add all cheeses and chopped green chilies. Melt 1/2 stick margarine in baking pan; leave enough in pan to coat well. Pour the remainder into the egg mixture. Pour in the pan and bake 25 minutes at 350°. This can be made the night before.
Mix Eagle Brand, water, almond extract and instant vanilla pudding. Cool in refrigerator while cutting cake into small pieces. Remove pudding mixture from refrigerator and add 2 cups Cool Whip. Layer in 2 layers the cut up cake, cream mixture and cherry filling. Chill and serve.
Sprinkle 1 tablespoon flour on bottom crust. Peel and slice apples very thin. Pile in crust and cover with 2 tablespoons flour. Sprinkle on sugar. Sprinkle on oleo. Then sprinkle vanilla over all this. (Cinnamon or other spices can be added to this pie, if you so choose.)
Preheat oven to 350°. Dip chicken pieces in vegetable oil, then cover with mixture of seasoned bread crumbs and Parmesan cheese. Bake in oven 1 1/4 hours.
Cook cornbread mix, cool and crumble. Fry 5 slices of bacon crisp; crumble. Dice 1/2 large onion, 1/2 green bell pepper, celery, hard-boiled eggs and tomato. Mix all this together with real mayonnaise until texture is suitable, as desired.
Put in individual crab shells and bake at 350° for 1/2 hour.
Melt butter and cocoa in microwave. Add sugar, vanilla, etc. Mix and put in pan lined with wax paper. Refrigerate 2 hours. Cut in squares.
Cream the sugar and butter. Add the eggs, one at a time. Fold in the flour. Add rest of ingredients. Bake at 325° for 25 minutes.
Mix pretzels, sugar and margarine well; put in a 9 x 13-inch pan. Bake 6 minutes at 350°. Let cool. Mix strawberry jello, water and frozen strawberries. Set aside and let begin to jell.
In a medium bowl, combine beef, onion, garlic salt and pepper; mix well. Shape into six patties, 3/4-inch thick.
Saute shrimp and onion in margarine for 10 minutes, or until shrimp are tender. Add mushrooms; cook 5 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream; cook gently for 10 minutes, not allowing mixture to boil. Serve over rice. Makes 4 to 6 servings.
Mix all ingredients together and top with 1 1/2 cups crushed corn flakes. Bake 1 hour at 350°.
Prepare crust by combining the chopped nuts, graham crackers and melted margarine, and press into 9 x 13 inch pan. Beat together the cottage, cheese, cream cheese, sugar, eggs, cornstarch, vanilla and lemon juice. Add sour cream and cooled margarine; mix well. Bake at 325° for 55 minutes. Turn oven off and let cake set 10 minutes.
Cut steak into very thin slices. Beat them. Cut into medium-sized squares. Make up marinade and let meat soak for 3 hours (longer in the refrigerator).
Mix all ingredients together; pour into a casserole. Sprinkle with paprika. Bake at 350° for 1 hour.
Mix cake mix according to box directions. Put 2 cups of cake mix into a 9 x 13 greased pan. Bake for 15 minutes at 350°. Let cool. Re-coat sides of pan with grease. Melt caramels, oleo and Pet milk in microwave or double boiler. Pour caramel mixture over cake and sprinkle chocolate chips and nuts over cake. Then pour rest of cake batter over all and bake 20 to 25 minutes. Cool. Serve with Cool Whip or vanilla ice cream.
Hollow out 1 bread. Mix ingredients. Place inside bread. Wrap in foil. Bake at 350° for 1 hour and 10 minutes. Use second loaf for dipping. A guaranteed hit!
Add all ingredients. Form into 2 balls. Roll in nuts of choice. Freezes well.
Note: Need 8 to 10 (7 ounce) plastic cups and gummy worms and frogs.
Preheat oven to 300°. Sift together dry ingredients. Add vinegar to milk. Cream shortening and sugar. Add eggs, one at a time, beating after each addition. Add milk and flour alternately. Stir in nuts. Bake in a greased and lightly floured tube pan 1 1/2 hours.
Cream oil and sugar; add eggs, peeled, grated zucchini and vanilla. Sift together flour, baking soda, salt and cinnamon. Gradually mix into zucchini mixture. Add 1/2 cup nuts and chopped dates. Pour into 2 lightly greased and floured loaf pans. Bake 45 to 60 minutes in a 350° oven (makes 3 small or 2 large loaves).
Arrange chicken in casserole. Top with Swiss cheese. Combine soup and milk. Stir well. Spoon over chicken. Sprinkle on stuffing. Drizzle butter over crumbs. Bake at 350° for 50 minutes in 8 x 8-inch dish.
Saut chicken in olive oil with Mrs. Dash for about 4 minutes. Stir in mustard and honey; cook 2 minutes. Add snow peas and peppers. Cover and cook for about 2 minutes. Toss gently. Serve over bed of rice. Serves 4.
Halve pears, remove seeds and place on a dessert plate, cut side up. Frost each pear half with Creamy Cheese and garnish with a few slivered almonds. Makes 6 servings, 60 calories per serving.
Sift flour and measure. Add sugars, salt, soda and baking powder to flour and sift twice. Beat egg. Add oil, milk, butter and molasses. Add dry ingredients and apples. Stir only to moisten. Add raisins and nuts.
In frying pan, saute onion in butter. Add potatoes and fry. Add meat, salt and pepper. Turn heat to low. Add slightly beaten eggs to mixture, turning frequently, until eggs are cooked into mixture. Be careful not to cook too long, or mixture will get dry. Sprinkle grated cheese on top and serve.
Saute onion in butter until softened. Add the veal; cook for 3 minutes, or until veal is no longer pink. Transfer mixture to a bowl with a slotted spoon and add the Prosciutto, Parmesan, pine nuts, currants and spices with salt and pepper to taste. Wrap in wontons and seal with a wash of one egg and 1 tablespoon water. Deep fry in vegetable oil. Makes 50.
Slightly freeze sirloin steak to make slicing easier. Trim all fat from beef. Against the grain of the meat, thinly slice the beef into 1-inch strips. Size does not have to be exact. Mix together all ingredients except beef to make marinade. Place sliced beef into deep bowl and cover with marinade. Cover tightly with aluminum foil and refrigerate at least 1 1/2 hours. May be refrigerated up to 8 hours.
Add all ingredients to browned and drained ground beef. Stir occasionally until cheese has melted. Keep warm during serving. Works well on low setting of crock-pot. Serve with tostada chips.
Place first 3 ingredients in bottom of coffeepot. In the basket, place remaining ingredients. Perk. Makes 12 servings.
Shred cabbage and slice vegetables. Mix all ingredients into large pot. Simmer slowly for 2 hours, adding water as needed. This is a good diet soup.
Slice tops off peppers; remove seeds and rinse. Place peppers in container and cover with boiling water and let stand 10 minutes. Drain peppers and sprinkle cavities with salt. Mix ground beef, 1 cup crushed potato chips, buttermilk, eggs, catsup and poultry seasoning. Fill peppers with mixture. Place filled peppers in baking dish. Sprinkle with remaining chips and paprika. Bake at 375° for 30 minutes.
Crush Oreos and place half in the bottom of 13 x 9-inch pan. Save the rest of the crushed cookies for the top. Mix pudding, milk and vanilla and set aside. Mix Cool Whip, cream cheese, powdered sugar and oleo. Add pudding mixture and blend mixtures. Cover top with remaining crushed Oreos.
In large bowl, pour boiling water over gelatin. Stir until gelatin is dissolved. Add ice cubes and stir until gelatin thickens. Remove any remaining ice cubes. Add yogurt and beat until smooth. Pour into individual containers. Chill and serve. Makes 5 to 6 four ounce servings.
In medium saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger. Bring to a boil. Drain all fruits and place pears, peaches and oranges in 1 1/2-quart casserole or baking dish. Pour cranberry mixture over fruit. Cover casserole and bake at 350° for 30 minutes.
Cut 2-inch top off tube type angel cake. Hollow out a round angel cake, leaving sides of inch or so. Put frozen yogurt and fruit topping in tunnel. Put top back on; firm up in freezer. Cut slices; serve with more fruit topping.
Let cheese soften. Mix in all ingredients except nuts. Shape into a ball and roll in nuts.
Heat oven at 425°. Mix sugar, shortening, egg and vanilla. Blend in remaining ingredients; divide dough in 3 parts. Roll each part 1/4-inch thick on board. Trace out hand. Bake 6 to 8 minutes.
Let cream cheese and margarine soften. Blend. Stir in flour. Chill about 1 1/2 hours. Shape into 24 (1-inch) balls. Place in ungreased small muffin tins. Flour your fingers and thumb. Press dough onto bottom and sides, forming a pastry cup.
Cook first 4 ingredients until a soft ball forms when dropped in water. Remove from heat and add remaining ingredients. Beat with mixer until it starts to get thick. Pour onto buttered dish. Let cool and cut.
Brown ground beef and onion together. Drain off grease. Fix boiled potatoes into mashed potatoes. Place potatoes in bottom of buttered baking dish. Place ground beef mixture on top and spread evenly. Put cheese on top of meat, enough to cover. Bake in a 350° oven until browned lightly or melted. Serve hot.
Prepare your pudding mix according to directions on the box. Arrange the vanilla wafers in a baking dish. Layer your bananas. Pour the pudding on top of the mixture. Then repeat the process again. Keep doing this until you alternate the ingredients and it's used up. Beat egg whites until foamy. Add sugar and vanilla flavoring. Beat the egg whites until stiff peaks form. Then spread the meringue over the pudding. Bake at 425° until the meringue is lightly browned. Then take out of oven. Add coconut flakes. Put back in oven for about 5 minutes. Take out of oven. Cool for about 10 minutes. Bon appetit! Scrumptious!