HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 13 x 9-inch pan with graham crackers. Mix the 2 packages of vanilla pudding with 3 1/2 cups milk. Stir in the Cool Whip topping. Spread half of the pudding mixture on top of the graham crackers. Place another layer of graham crackers on top of the pudding. Spread the second half of the pudding over the second layer of graham crackers. Top with a third layer of graham crackers. Frost with any chocolate frosting or the one listed below. Prepare one to two days in advance and store in the refrigerator until ready to serve.
Mix all dry ingredients together; set aside. Cream butter and sugar together. Add eggs one at a time, mixing well with each egg. Add dry ingredients alternately with milk.	Mix well. Fold in extracts.
With mixer, beat butter and sugar until creamy. Add eggs, one at a time. Add Irish whiskey. Stir in lemon zest and diced apples. Sift together dry ingredients. Fold into butter mixture. Blend well. Pour into buttered 8 x 8 x 2-inch baking dish. Bake at 350° for 35 minutes or until tested done in middle. Cut into 9 squares. Serve warm or cooled with pistachio or vanilla ice cream.
Bake potatoes about 1 hour (don't wrap in foil). Cut hot potatoes in half lengthwise and scoop out, saving shells.
Heat oven to 425°. Sift together flour, baking powder and salt. Cut in shortening. Stir in enough milk to make soft dough. Knead lightly about 1/2 minute. Pat or roll out 1/2-inch thick. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake 12 to 15 minutes.
Mix crackers, powdered sugar and margarine. Put in 2 pie tins or 9 x 13-inch pan. Save some crumbs for the top. Mix lemonade and milk. Fold in Cool Whip. Put on top of crumbs in pan. Add crumbs on top. Freeze. Keeps well.
Mix butter, flour, baking powder and salt by hand like pie crust. Beat eggs; add milk, vanilla, sugar and soda. Mix all together, then add flour to mixture. Chill dough (I mix it up the night before and then bake the next day). Roll out and cut. Bake 10 to 12 minutes. Frost with powdered sugar frosting while warm.
Mix ingredients together. Place in Pyrex dish. Place in refrigerator until jello is set.
Mix like pie crust. Bake in a 9 x 13-inch pan at 350° for 15 minutes.
Cook Beets until tender. Peel Beets. Drain Beets and keep the Beet Water. Combine the Ingredients and pour the mixture over the sliced beets; bring to a boil. Put in jars and seal.
Mix all together and pour in unbaked pie crust. Bake at 350° for 40 to 50 minutes.
Dissolve Jell-O in boiling water. Add cold water to pineapple juice to make 1 cup; add to Jell-O. Let thicken slightly. Drain and chop maraschino cherries. When Jell-O has started to thicken, add pineapple, cherries and cheese; fold in whipped cream. Refrigerate and congeal.
Cook onion, garlic, oregano and tomato sauce in microwave until tender. Add cooked meat and noodles. Put in sprayed casserole dish. Put cheese around top. Bake at 350° until cheese melts.
Combine chocolate and shortening in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water. Dip each pretzel in chocolate; allow excess to drain. Place on wax paper-lined cookie sheets. Chill until firm. Arrange between layer of wax paper in an airtight container. Store in a cool place. Yields 2 dozen.
Mix butter, sugars, syrup, salt and vanilla together. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from fire. Add baking soda. Mix popcorn, pecans and butter in a bowl. Pour into pan. Bake 1 hour at 250°.
Mix together green beans, onion, mushroom soup and soup can filled with milk, 1/4 can Durkee dried onions, 2/3 cup Cheddar cheese.
Spread bottom and sides of 9-inch spring-form pan with butter; dust sides with crumbs. Force cottage cheese through a fine mesh sieve into a large mixing bowl; add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, gradually blend in sugar, then add eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted butter and sour cream. Blend at low speed. Pour into prepared pan. Bake in a slow (325°) oven until firm around edges, about 1 hour and 40 minutes. Turn off oven; let cake stand in oven with door closed for 2 hours. Remove from oven and cool completely on wire rack. Chill. Remove sides of pan. Makes about 12 servings.
Mix all dry ingredients, except Raisin Bran, in very large bowl. Add beaten eggs and buttermilk. Mix well. Add butter or applesauce. Mix well again. Let set for several hours before baking first time.
Melt caramels in half and half in top of double boiler or over low heat, stirring constantly until creamy. Put apples into bowls and top with caramel sauce and nuts. Serve warm. Serves 4 to 6.
Mix in order given, add water last. Place in 5 x 8-inch pan. Bake at 325° for 20 minutes.
Fry bacon until crisp. Remove bacon; add water, sugar and salt to drippings and bring to boil. Add cabbage and corn. Cook quickly until tender, about 7 minutes. Sprinkle with paprika. Garnish with crisp bacon. Serves 6.
Heat oil and garlic in a medium saucepan until slightly browned. Add chopped tomatoes and basil. Simmer on medium heat for 15 to 20 minutes.
Use 2 cups of the water to make tea. In large container thoroughly mix tea, frozen orange juice, Kool-Aid and sugar. Add remaining water and stir. When ready to serve, pour over ice in large bowl. Add ginger ale and stir.
Cut corn off cob. Melt butter in skillet and add corn, garlic, cayenne and salt. Cook for a few minutes over medium heat. Add milk and cook for 8 to 10 minutes. Serve hot. Will serve 4.
Brown hamburger or Italian sausage; drain and set aside. In saucepan, heat spaghetti sauce and cottage cheese. Add meat. When warmed, layer in a 9 x 14-inch dish half of the sauce, all of the noodles and shredded Mozzarella cheese. Add the remaining sauce. Sprinkle top with Parmesan cheese and bake at 325° to 350° for about 45 minutes. Let rest for several minutes after baking and serve.
Cook eggplant, zucchini, mushrooms, onion, pepper and celery in hot oil until tender. Add undrained tomatoes, wine, soy and the seasonings. Simmer, uncovered, for 30 minutes. Add shrimp and clams. Simmer 8 minutes. Serve in bowls plain, with garlic bread or cooked rice, if desired.
Bake pie shell. In saucepan, blend egg yolks, 1 cup sugar, gelatin, water, lemon peel, juice and salt. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice and water; chill in refrigerator, stirring occasionally, until mixture mounds when dropped from spoon. Beat egg whites and cream of tartar until frothy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in lemon mixture; pile into pie shell. Chill several hours until set.
Melt bars and 1/2 cup butter in pan over low heat. Cream remaining butter and sugar until fluffy. Add eggs, 1 at a time. Beat well. Add flour and soda alternately with buttermilk. Stir until smooth. Add melted candy. Mix. Add vanilla and nuts. Bake in a tube pan at 350°.
Cream Criso, butter and sugar. Add eggs, one at a time, and then rest of ingredients. Mix well. Roll out and cut. Bake at 350° for 10 minutes.
Saute onion, chilies and garlic in oil until soft. Add rest of ingredients and bring to a boil; lower heat and simmer for 1 hour. I add some cut up chicken breast when I make it. Precook the breast first. When serving, put shredded Cheddar cheese and tortilla strips or chips in bowl and add soup. Sprinkle cilantro chopped up on top.
Bake cake according to package in a 9 x 13-inch glass baking dish. Let cake cool. Make 8 slices in cake; drizzle Amaretto over slices. Refrigerate overnight. Slice cake into small squares. In a large bowl, layer ingredients as so: cake, Hershey's syrup, Cool Whip and Skor bars (crushed). Repeat layers. Enjoy!
Place ice cream on cookie mixture. Spread around. Freeze. Combine remaining ingredients in pan over medium heat. Cook until mixture thickens (5 to 10 minutes). Cool slightly and spread over ice cream. Freeze 15 to 30 minutes. Spread over top of dessert 1 container Cool Whip. Remove from freezer 10 minutes before serving.
Pour 1 can tomatoes into crock-pot. Add Velveeta cheese cut into small cubes, ground beef and other can of tomatoes. Turn crock-pot on high and stir frequently until melted.
Melt butter and add the next four ingredients. Baste hens and put into a 350° oven. Bake for 45 minutes to an hour, basting every 15 minutes.
Rinse chicken in water with lime juice added; pat dry. Combine salt, pepper, curry powder and flour in bowl; mix well. Dip chicken in mixture to coat. Brown chicken in hot oil in skillet. Place in 2-quart baking dish. Bake at 375° for 20 to 25 minutes, or until chicken is tender. Yields 6 servings.
In a large bowl, stir together Cheddar cheese, mayo, half of olives, green chilies, garlic powder and hot sauce. Spread into 9-inch quiche dish or pie plate.
Melt butter; crush crackers and mix with 2 tablespoons sugar. Press in pan. Mix cream cheese, 1 cup sugar and egg yolks. Beat egg whites and fold into mixture; add vanilla and bake 40 minutes at 350°. Then mix sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Spread over top and bake at 475° for 5 minutes. Let set in refrigerator for several days, if needed.
Beat the egg yolks with the sugar; add the flour. Add nuts and spread as thinly as possible on greased, flat baking tins. Bake about 7 minutes. While still warm, cut into squares and roll each in the form of a cone. When wanted for use, fill with the sweetened and flavored whipped cream.
Mix limeade and only 3/4 of canned milk together until mixed well. Fold into Cool Whip. Pour into graham cracker crust and freeze overnight (I cover it with plastic wrap). Decorate with slices of lime.
Soften cream cheese to room temperature. Mix mayonnaise and Ranch Style dressing mix into cream cheese. Form into ball and roll in pecans. (May be frozen.)
Mix dry ingredients. Boil water, cocoa and margarine. Add to flour mixture and mix well. Pour in greased and floured sheet cake pan. Cook at 350° for 12 to 15 minutes.
Put strawberries in blender; blend until pureed. Dissolve jello in boiling water. Stir in lemonade until melted. Add cranberry juice, ice water and strawberry puree. Pour over ice in a punch bowl. Slowly pour in ginger ale.
On the upper 1/2 of the melon cut out 2/5's on each side, leaving 1/5 left on top to form a handle of melon. Scoop out watermelon balls with a melon scoop. Clean out and smooth inside of basket. Fill basket with fresh fruit: watermelon balls, cantaloupe balls or cubes, red and green grapes, strawberries, pineapple, apples, oranges, kiwis, nuts and any other fruit in season. Can throw in some mint leaves if available. Chill until ready to serve. Save extra for refilling basket. Looks pretty, lo-cal and no dishes.
Mix together the ketchup, brown sugar, mustard and grape jam. Add Smokies and simmer. You can double the amount of Smokies to sauce, if desired.
Cook fryer in about 3 cups water with the celery, onion, potato and bouillon. Thicken the broth with 1/4 cup flour. Add soups, corn, peas and carrots and the margarine and continue to cook until all vegetables are hot. Pour into a large dish and serve. No baking required.
Mix the peanut butter with syrup; can be eaten with a spoon or drop by spoonfuls onto wax paper and set in freezer.
Cook beef, onion and celery until meat is browned. Drain off excess fat. Stir in tomato sauce, water and chili powder. Season eggplant slices with salt and pepper. Arrange on top of meat sauce. Cover and simmer until eggplant is tender, 15 to 20 minutes. Top with shredded cheese and sprinkle with paprika. Serve with Parmesan cheese. Yields 5 to 6 servings.
Preheat oven to 300°. Process pecans and 1/4 cup sugar until nuts are finely ground. Add butter, vanilla and salt and blend 1 minute, stopping once to scrape down work load. Add flour and process until just combined, using 2 or 3 on/off turns. Do not overprocess.
Mix Kool-Aid as directed on package. Add rest, except ginger ale. When ready to serve, add ginger ale and dip ice cream on top of punch.
Mix. Press in pan. Cook 30 minutes at 325°. Cool and fill with ice cream.
Prepare pie crust mix for 2-crust pie, substituting 1/2 cup of sour cream for the water called for; set aside. Combine crab, the remaining 1/2 cup sour cream, onion, egg and hot pepper sauce. Divide pastry in half. Roll to 1/8-inch thickness. With a 2 1/2-inch round cutter, cut circles. Place about 1 teaspoon of filling on half of each circle; moisten edges and fold pastry over filling. Press edges together with fork. Repeat with remaining pastry and filling. Place on baking sheet and brush with a little milk. Bake in 450° oven for 12 to 15 minutes. May be frozen if desired. Serve hot. Makes 3 dozen.
Cream margarine, peanut butter, vanilla and salt. Add sugar and milk. Beat till light and fluffy.
Bring to a boil sugar, vinegar, salad oil, celery seed and salt. Mix	1 tablespoon plus 1 teaspoon sugar with mustard. Add together and pour over vegetables. Do not open for 3 hours.
Remove all stems, roots and bruised leaves from spinach. Wash thoroughly. When all sand and grit is removed, place in heavy saucepan. Cook 8 to 10 minutes. Drain and chop and return to saucepan. Add cream, butter or margarine, onion, horseradish and a mixture of salt and pepper and stir to blend. Return to heat; cook until heated thoroughly. Makes 4 servings; takes 25 minutes.
Cook broccoli with margarine by package directions. Crush Ritz crackers. Add cheese to cooked broccoli while hot so cheese melts. Grease 1-quart casserole with margarine and layer broccoli and cracker crumbs. Bake at 300° for 20 minutes.
Mix. Bring to boil over hottest fire, stirring constantly. When it comes to boil, add Certo. Stir constantly and boil at full rolling boil for 1/2 minute. Remove from fire, skim. Pour into jelly glasses. Seal with wax.
Using large mixing bowl, mix sugar, cream cheese and butter until smooth. Add cornstarch, heavy cream and eggs. Beat until smooth and well-blended.
These ingredients can be used according to taste. Chop all of the vegetables; add 1 teaspoon salt (more or less according to taste). Mix well. Ready to serve. A quick and easy salad and goes with any meal including sandwiches at lunch time. Also, it is nice for a potluck or carry-in dinner.
Cream butter. Gradually add sugar, creaming until light. Add eggs; beat well. Sift together dry ingredients; add alternately to creamed mixture with applesauce. Stir in raisins. Turn batter into greased and lightly floured 13 x 9 x 2-inch pan. Bake for 45 minutes at 350°.
Cut bananas into one-inch thick segments. Dip into sour cream. Roll in coconut. Top with a cherry and place a toothpick through the center.
Cook and stir thinly sliced zucchini and chopped onion in margarine for 10 minutes. Stir in chopped parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano leaves. Combine beaten eggs and Mozzarella cheese or Muenster cheese. Stir in zucchini mixture. Separate dinner rolls into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust.
Combine corn syrup, sugar and water. Cook to soft ball stage. Remove from heat. Add chocolate. Mix well. Add vanilla; slowly add evaporated milk. Mix thoroughly. Makes 1 1/4 cups.
Cook pasta and drain. Cook and stir remaining ingredients, except parsley, in saucepan until hot. Pour over hot pasta and toss until well coated. Serve with parsley and additional cheese, if desired.
Mix in a 9x13x2 pan, the gelatin and boiling water until dissolved. Add pineapple with juice and blueberry pie filling. Stir and let set in refrigerator.
Cook broccoli according to package. Drain well. Set aside. In bowl, blend soup and flour. Add sour cream, cheese, onion, salt and pepper. Fold broccoli into soup mixture. Turn into 2-quart casserole. In small bowl, combine croutons with melted butter, tossing to coat. Sprinkle over mixture in baking dish. Bake uncovered at 350° for 30 to 35 minutes. Makes 6 servings.
Brown ground beef in large iron skillet. Add all other ingredients, stirring well, then cover and simmer for about 30 minutes. Serve over spaghetti noodles (cooked). Serves 6 to 8 people.
Mix ground beef, eggs and 1/2 pack of onion soup. Roll the mixture into 2-inch meatballs.
Spread onion dip evenly on lower slice or bagel half. Lightly sprinkle with hot pepper and apply top slice or bagel half.
Heat salmon juice and add to potatoes instead of milk. Mix all ingredients. To shape, use tablespoon. Dip the spoon full and put in hot grease; fry until golden brown. Drain on several thicknesses of paper towels.
Put 1 cup milk and butter in pan; heat. Then add eggs, flour and cocoa together and cook until thick. Add vanilla. Pour in baked pie shell. Let cool. Top with meringue. Double for 2 pies.
Heat 1 cup chips, sugar, 1/2 cup evaporated milk, applesauce and margarine in a large heavy saucepan over low heat, stirring until chips are melted. Remove from heat. Stir in egg substitute. Stir in flour, baking soda, salt, vanilla and remaining chips. Spread into 13 x 9-inch pan. (Spray with nonstick cooking spray.)
Heat oven to 350°. Cut biscuits into quarters. Roll in cinnamon and sugar mixture until coated. Put into 12-cup Bundt pan or tube pan. Melt butter and brown sugar over medium heat until hot. Pour over biscuits. Bake for 30 to 40 minutes until golden brown and bubbly. Immediately invert to serving platter. Pull apart to eat.
Mix flour and enough broth to make a stiff dough. Roll out on a floured board. Cut into thin strips. Drop in boiling broth. Add chicken. Boil about 1 hour or until done.
Drain 1/2 cup juice from tomatoes and mix with bread. Add meat, onion, 1 teaspoon seasoned salt, the salt and 1/8 teaspoon pepper. Mix lightly and shape into 24 balls. Dredge with flour and brown on all sides in hot margarine. Remove meatballs and pour off fat.
Drain pineapple. Heat the juice and dissolve the jello in it. Add crushed pineapple and cottage cheese. Mix well. Add cool whip and blend. Fold in pecans. Sprinkle a few chopped pecans on top. Refrigerate until ready to serve. It is best if refrigerated over night.
Mix all ingredients well with electric mixer. Put in 3 (5 x 9-inch) loaf pans, that have been greased and floured or sprayed with Pam. Bake at 325° about one hour. Cool 10 minutes and turn out. Can be wrapped and frozen. You can add one cup raisins to batter if desired.
Using your favorite meatball recipe, make small meatballs. In a crock-pot add meatballs, ketchup and ginger ale. Cook at least 2 hours, the longer the better.
Take 1 spoon of raisins, 1 spoon of marshmallows, 1 spoon of peanuts, 1 spoon of coconut and 1 spoon of chopped apple and 1 spoon to stir and eat. Enjoy a tasty snack. If you choose, you can mix in Cool Whip.
Cook noodles and broccoli by directions on packages and then combine. Blend soups with 1 cup milk and mushrooms. Mix all and bake at 375° for 30 minutes. Top with Parmesan cheese.
Brown hamburger and onion. Drain. Add remaining ingredients. Put mixture on 1/2 of a bun. Place cheese on top.
Bring to a boil the butter, sugar, eggs, milk, cinnamon, cloves and raisins; set aside to cool. When cool, add flour, nuts, pineapple, cherries and soda. Bake at 275° for 1 hour.
Drain pineapple, chop eggs and green onions. Combine chicken, celery, mushrooms, eggs and 2 tablespoons onions. Stir in mayonnaise, sour cream and salt. Place pineapple slices on lettuce. Top each slice of pineapple with chicken salad mix. Garnish with remaining onion and cherry tomatoes.
Boil ribs with ginger and enough water to cover ribs for 40 to 45 minutes. Drain and wash clean. Combine remaining ingredients for sauce. Soak ribs in sauce while hot. Broil over charcoal or in oven.
Blend shortening, egg, cocoa and salt; add sugar alternately with milk and vanilla, mixing until smooth and creamy. More sugar to thicken or milk to thin can be used.
Preheat oven to 400°. Beat egg and milk in shallow dish, add garlic powder, salt and pepper. Place cornflakes crumbs in separate dish. Dip chicken in egg mixture, then in crumbs to coat. Place coated chicken on ungreased cookie sheet, drizzle melted butter over chicken and bake 10 minutes, turn sides and bake another 10 minutes. Makes 6 servings
Cook rice and combine with the ground beef, tomatoes, onion and green pepper. Season to taste. Put in a casserole and bake in a 375° oven for 1 hour.
Brown the hamburger and onion. Add the remaining ingredients, except noodles and milk. Cook the noodles until tender. Add the noodles and the milk. Bake for 1 hour in a moderate oven.
Mix all ingredients together. Pour into heavy skillet. Bake at 350° for 45 minutes.
Heat oven to 350°. Grease pan with shortening. Can use glass or metal pans. Use 13 x 9-inch pans for regular bars, or 9 x 9-inch pans for thicker bars.
Combine first 6 ingredients in a large bowl. Mix well. Add remaining ingredients. Toss to mix. Chill, covered, for several hours or overnight.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. In a large mixing bowl, stir together the cake mix and the gelatin. Add the water and eggs. Beat with an electric mixer on medium speed for 3 minutes. Add the oil and beat for 1 minute. Pour the batter into the pan. Bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean.
Drain beans, add pickles, eggs, celery and toss lightly. Add mayonnaise and blend. Chill thoroughly. Serve on lettuce, garnish with egg wedges. Serves 8.
Mix peanut butter and confectioners sugar; put 3/4 of mixture into pie shell. Heat all of ingredients from milk to vanilla together in a large pot until thickened (stirring all the time). Pour into pie shell. Beat egg whites and 1/4 cup sugar for topping, then put remaining peanut butter mixture on top. Brown in oven. Cool in refrigerator. Serves 8.
Fill a large kettle half full with water. Add all ingredients except milk and cheese. Simmer until done. Add milk or cream and cheese. Do not boil after cheese is added.
Drop 24 Reynolds Wrap tins into cupcake pans, then drop 1 wafer into each tin. Mix together all ingredients except filling and drop into tins, about 3/4 full each. Bake at 350° for 10 minutes. Cool for about 1/2 hour. Add filling on top of cakes. Cover and refrigerate. Makes 24 cups.
Cut the marshmallows in small pieces with the kitchen scissors. Put them, with the milk, in the top of a double boiler; simmer, stirring, about 3 minutes.
Mix everything together but corn flakes and a little butter. Spread into baking dish and put corn flakes and butter mixture on top. Bake at 350° for 1 hour.
Combine all ingredients, except pecans. Shape into ball. Roll in pecans. Refrigerate.
Cream shortening and sugar. Beat in eggs and ground orange. Sift flour, soda and baking powder, add alternately with sour milk. Drop from teaspoon on oiled cookie sheet. Bake at 375° until done, about 10 or 12 minutes.
While sausage is still warm, mix Bisquick and cheese with sausage. Add a dash of red pepper, rosemary and parsley flakes and continue to mix well. Roll into bite size balls (small) immediately after mixing. Bake at 350° for 7 minutes until brown. These can be frozen, uncooked, for 2 months.
Preheat oven to 350°. In large bowl, lightly beat eggs, salt, sugar, vanilla, cinnamon and nutmeg. Blend well. Spoon in rice and raisins. Put in ovenproof dish. Place in pan filled with 1-inch hot water. Bake uncovered 1 1/4 hours, stirring once after 30 minutes.
Mix peanut butter, margarine and powdered sugar (start with between 1/2 to 3/4 cup powdered sugar and add more as needed). Roll into 1-inch balls and dip in melted chocolate. Place on wax paper. Refrigerate.
Grease 9 x 13-inch pan. Spread pineapple; spread blueberries. Next, sprinkle with 3/4 cup sugar. Next, sprinkle with cake mix. Pour 1/2 cup melted butter over cake mix. Add pecans; sprinkle with 1/4 cup sugar. Pour remainder of butter on top. Bake at 350° for 35 to 45 minutes. Cut through layers of Blueberry Crunch with knife after it has baked 25 minutes.