HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake the two packages of brownie mix by the instructions. While this is baking make your pudding according to the directions, which will take two cups milk. When the pudding has set up good, add 8 oz. of Cool Whip, and the almond extract and mix well. Set this in refrigerator. Take brownies and cut into small pieces. Place a layer of brownies in pan or bowl, next place Heath candy pieces and walnuts. Pour pudding mixture over this. Then take the remaining Cool Whip and spread a layer over top and garnish with Heath candy pieces and walnuts. Instead of just having one layer, you could divide out and do another layer repeating the steps again.
Cook pasta according to directions on box. Drain, rinse with cold water to cool, drain again. Add cut up vegetables and Ranch dressing. Sprinkle with seasoned salt and black pepper and mix together. Chill before serving.
Steam broccoli just until bright green. Drain on paper towels. Mix broccoli, onion, pepper and cheese in deep pie plate. Beat or blend remaining ingredients until smooth and pour over vegetable mixture. Bake until golden brown, 30 to 40 minutes. Let stand about 10 minutes before serving.
Combine all ingredients with wooden spoon. Shape into balls. Place on jelly roll pan; bake at 350° for 20 minutes. Freeze well.
Gently mix rice with eggs, celery, onions and dill pickles. Fold in mayonnaise and salt. Serve on lettuce leaves; garnish with tomato wedges or radish roses. Stuffed olives may be used instead of pickles.
In a heavy 4 quart saucepot, cook bacon, 2-3 minutes over moderate low heat, stirring occasionally, until just golden brown. Add onion & garlic. Cook 3 to 5 minutes, stirring often until onion is translucent. Stir in broth, tomatoes, (break them up as you stir them in), vegetables, macaroni, basil, pepper. Bring to boil over medium-high heat. Reduce heat and simmer 10 to 15 minutes. Stir in beans, cook 2 minutes. Skim off foam. Serve. Garnish with parsley or cilantro. Serve with Parmesan cheese on the side. Makes 7 cups.
Mix all together except "likker". Bake 1 1/2 hours in 300° oven in a buttered 2 quart (9 x 13-inch) pan.
Mix flour, salt and pepper. Roll prepared venison in mixture. Fry in small amount of shortening until brown on each side. Cover bottom of casserole dish with barbecue sauce. Place lid on casserole dish and cook in 300° oven for 45 minutes to one hour. Add more sauce if needed. (Chicken may be used instead of venison.)
Pour peaches in casserole dish. Crumble dry cake mix over top. Melt butter and drizzle over top of dry cake mix. Bake at 400° for 30 minutes until top starts to get brown.
Shake milk and flour in jar until smooth. Melt butter in saucepan. Stir in milk/flour mixture, parsley, Tabasco, celery seed, curry powder, onion salt and salt. Simmer until thickened, stirring constantly. Stir in crab meat. Heat to serving temperature. Makes 6 servings.
Beat eggs very lightly. Add all other ingredients and blend. Fold into a 9-inch unbaked pie shell. Bake in a slow oven (300°) for 45 to 60 minutes or until set.
Cut chicken into serving portions and brown in hot olive oil. Add onions, peppers and garlic; brown lightly. Add remaining ingredients and simmer one half hour or until chicken is tender. Serves 6.
Make the day before serving. Combine all ingredients in a casserole. Let stand overnight in refrigerator. Remove one hour before you plan to serve. Sprinkle with crushed potato chips and bake, uncovered, for 40 minutes in a 350° oven.
Saute onion and green pepper in oleo until wilted. Add the cooked rice. Add beaten egg, pimento, sugar and both cans of corn. Mix well. Add ham, if desired, and mix well. Bake 20 to 30 minutes in a 2-quart dish (12 x 8 x 2-inch) at 350° until hot and bubbly. Sprinkle cheese on top.
In large bowl, stir eggs, corn syrup, sugar, chocolate chips, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell.
Flour, salt and pepper and skillet brown all sides of roast. Cook in water for 3 to 4 hours until tender. Take out of juice. Bake at 300° to 350° for 15 to 30 minutes. While cooking in oven, put maple syrup on roast.
Crush cookies. Melt butter and syrup. Let ice cream set out for a few minutes to get soft. Sprinkle almost all the cookies in the bottom of cake pan; pour butter on top. With your hands, mix up the cookies and butter to make a "crust". Put 1st layer of ice cream (spread with hands). Pour the whole jar of syrup on top. Spread next layer of ice cream. Spread container of whipped cream, then sprinkle remainder of cookies on top.
Melt butter, chocolate and vanilla in saucepan. Mix flour, sugar and eggs. Add to chocolate mixture. Add nuts. Do not overmix. Makes 18 large or 36 small muffins. Bake at 325° for 20 minutes for small or 30 minutes for large muffins.
Take all ingredients except egg noodles and place in a pot of water and bring to a boil. Reduce the heat approximately 45 minutes. Remove the chicken from the pot and discard the bones. Place the chicken back into the pot with the noodles. Heat to a boil and allow the noodles to cook for 15 minutes.
In a large bowl, beat sugar and softened butter until light and fluffy. Add eggs and vanilla and mix well. In a small bowl, sift together flour, baking powder and salt. Gradually add flour mixture to butter mixture, mixing well. Dough will be sticky. Refrigerate for 1 hour.
Brush pie shell slightly with beaten white from 1 egg. Add rest of white to remaining eggs. Beat slightly. Scald milk. Pour over combined eggs, sugar, salt, nutmeg and vanilla. Mix well and pour into pie shell. Bake in preheated oven at 425° about 25 minutes or until set. Cool.
Heat oven to 425°. Prepare pastry. Beat eggs slightly, beat in remaining ingredients. Pour into pie shell. Bake 15 minutes. Reduce oven temperature to 350°. Bake 45 minutes. Cool. Serve with whipped cream.
Cook spaghetti as package directs. Beat egg well. Mix with milk. Place spaghetti in 9 x 13-inch pan. Pour milk and egg over spaghetti. Layer spaghetti sauce and pepperoni. Top with cheese. Bake 30 to 40 minutes at 350°.
Preheat oven to 350°. Grease bottom of 9 x 5 x 3-inch pan. Stir all ingredients together with a fork until moistened. Beat 1 minute. Bake 55 to 60 minutes. Cool 5 minutes. Then, loosen and remove bread from pan.
Cream sugar, butter, eggs and vanilla together. Add corn flakes, oats, flour, soda, baking powder, salt and pecans. Stir well. Drop by spoon onto cookie sheet and bake at 350° for 10 to 12 minutes.
Mix onion, sugar and applesauce with sauerkraut. Pour into baking dish. Lay chops around top of sauerkraut. Bake 300 degrees for 2 1/2 hours.
Mix all ingredients. Pour into greased and floured 9 x 13-inch pan. Bake for 50 to 60 minutes at 350°. Cool in pan. Top with icing.
Mix the first six ingredients by hand. Spread in a 9 x 13-inch pan. Bake 20 minutes at 325°. Remove from oven.
Peel, cube, steam eggplant until tender. Saute hamburger, sausage, onion (chopped) and celery sliced thinly. Mix together in casserole with stewed tomatoes. Top with lots of Cheddar, Mozzarella or Monterey Jack cheese. Bake at 350° for 30 minutes.
Mix into bowl, shortening and brown sugar. Sift flour. Add soda, salt and spices. Blend flour mixture into brown sugar mixture. Mix in raisins. Add egg and water. Mix with fork to form stiff dough. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Combine vinegar, water, salt, pepper and sugar. Put rabbit pieces in a glass dish or crock. Pour vinegar mixture over rabbit and lay on onion rings. Make sure you have enough liquid to cover rabbit. Cover with glass plate or foil; refrigerate 12 hours (2 days won't hurt). Remove rabbit and put in pan to cook. Make a weaker mix of vinegar, water, sugar, salt and fresh onion. Put 1 tablespoon of pickling spice in cheesecloth or gauze. Make a tie at top in shape of ball with string. Cook rabbit until tender over medium heat. Do not boil. Thicken with cornstarch to make a thin gravy.
Cream butter and cheese until fluffy. Add sugar, creaming well. Add vanilla. Stir in flour. Drop by teaspoon on greased cookie sheet. Press pecan half into center of each. Bake at 350° until lightly browned. Makes approximately 24.
Cook squash in a small amount of water in saucepan for 8 minutes or until tender; drain. Stir in mixture of soup, sour cream and water chestnuts. Add salt and pepper to taste. Combine margarine and stuffing mix in bowl. Toss to mix. Cover bottom of buttered 8 x 12-inch baking dish with half the stuffing mixture. Spoon in squash mixture. Top with remaining stuffing mixture. Bake at 350° for 30 minutes. Yields 8 servings.
Beat together the first 4 ingredients until light and fluffy, about 3 minutes. At low speed, blend in flour until dough forms. Blend in walnuts. Spread evenly in greased 8 x 8 x 2-inch pan. Bake at 325° until golden brown, about 30 to 35 minutes. Cool 5 minutes. Cut into 25 squares. Dust with confectioners sugar.
Mix pineapple and dry pudding together. Add sour cream and 1/2 cup Cool Whip; fold with pineapple and pudding. Blend well. Pour into graham cracker pie shell; top with Cool Whip. Refrigerate overnight or 4 to 5 hours.
Heat oven to 350°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Yield: about 6 dozen.
Butter a 9 x 13-inch dish. Place the dry rice into baking dish. Mix together the dry soup mix, cream of chicken soup, water, salt and pepper. Pour mixture over rice; stir to mix well. Add chicken. Cover tightly with foil. Bake at 350° for 1 hour. Uncover and bake 15 minutes more. Serves 6.
Bring first three ingredients to a boil. Cool. Add confectioners sugar (more or less, to desired consistency). Add vanilla.
Cream shortening and sugars. Add eggs and vanilla; beat well. Sift flour, salt and soda together. Add to creamed mixture. Add oatmeal and nuts. Shape into rolls, about 2 1/2-inches in diameter. Chill well or freeze. Slice about 1/4-inch thick. Bake at 350° for 10 minutes.
In a 5-quart pot over medium heat, combine oil, onion, celery and garlic. Saute until tender or onion is limp. Stir in bouillon cubes, water and tomatoes with liquid. Add carrots, cauliflower, lima beans, marjoram, thyme and pepper. Cook 15 minutes, uncovered, then add ziti and cook another 15 minutes.
Cream together butter and sugar; add melted chocolate, then eggs, beating well. Add sifted flour, salt and baking powder alternately with buttermilk. Fold in vanilla, pecans and coconut. Bake in three 9-inch pans for 45 minutes at 350°.
Marinate raisins in sherry for 15 minutes. Melt butter in skillet; add and dissolve bouillon cubes. Add celery, onions and parsley. Cook until tender. Add rice, orange peel, salt, thyme and marinated raisins. Toss lightly. Sprinkle hens inside and out with salt and pepper to taste. Rub with melted butter. Fill cavity of each hen with 1/2 cup stuffing. Truss and tie.
Put all ingredients except Cool Whip into bowl. Mix well. Add Cool Whip; stir. Pour into baked piecrust or graham cracker crust. Refrigerate. NO COOKING. DO NOT MIX pudding first. Pour dry mix into bowl with the other ingredients. Can top with Streusel Topping.
Beat eggs and stir in sugar. Add remaining ingredients. Cook in slow oven for 45 minutes or until knife inserted in center comes out clean, at 325°. Place dish in pan of water before putting in oven, then serve.
Cut sausage and bacon into 1-inch pieces. Saute together in a large Dutch oven to render fat. Drain fat. Return meat to pan and add onion, celery and bell pepper. Saute about 3 minutes on medium-high, stirring often. If tomatoes are whole, chop and add entire contents to mixture along with water, rice and remaining ingredients. Bring to a boil and cook on top of stove for 10 minutes on medium-low. Pour into a large greased (Pam) casserole dish. Cover tightly and bake at 350° for 1 hour.
Cook raisins and 1 cup water together until almost dry. Cool to lukewarm. Add soda to lukewarm raisins. Mix rest of ingredients as usual. Chill. Make into small balls. Dip in sugar. Bake until light brown in 350° oven.
Cover poppy seed with the 1 cup of boiling water and soak 5 or 10 minutes. Drain well, using fine tea strainer. Discard the hot water. Combine the first five ingredients and beat well with mixer for 5 to 6 minutes. Pour into 2 well-greased and floured 9-inch cake pans. Bake at 350° for 30 minutes. Cool completely. Split each layer and fill with lemon pudding and pie filling, mixed as directed on package. Pudding should also be cooled completely before spreading between layers. Pecans or coconut may be added on top of cake.
Cream together butter, shortening and sugar. Add eggs and vanilla. Mix well. Sift together flour, soda and cream of tartar. Gradually add flour mixture to creamed mixture and mix well. Chill 2 or 3 hours. Roll out on lightly floured surface to 1/8-inch thickness. Cut with cookie cutter. Place on an ungreased cookie sheet. Sprinkle with sugar. Bake in oven at 375° for 8 to 10 minutes.
Cut tomatoes into 1/2-inch thick slices. Mix flour, salt, pepper and seasoned salt in one bowl. Mix eggs and milk in another bowl. Dip each tomato slice into the milk mixture, then into the flour, back to the milk and then to the flour again, coating well. Heat oil in a deep fryer to 350°. Add battered tomato slices, a few at a time, and cook for 5 minutes or until golden brown. Can also be cooked in a heavy skillet. You can substitute cracker crumbs for the flour or cornmeal.
Preheat the oven to 350°. Make chewy brownie mix and spread in a 9-inch spring-form pan. Bake 35 minutes until just set.
Mix hamburger and sausage together. Roll into 1-inch balls. Brown evenly in skillet. Save the drippings. In crock-pot, put all cans of mushroom soup. Add the meatballs and drippings. Stir and simmer 1 hour on low. Stir occasionally. (If you like more gravy, add another can of soup.)
Blend all ingredients. Bake in a 350° oven for 20 minutes. Serve with chips or crackers.
Line a 10 or 11-inch pie plate with pie crust. Sprinkle Parmesan cheese over crust. Saute onion, pepper and zucchini in 3 tablespoons oil until tender. Brown eggplant, sliced into skillet. Drain vegetables. Arrange vegetables, including tomatoes and cooked vegetables in pie shell. Sprinkle salt and pepper. Dot with butter and cheese. Bake at 350° for 45 minutes.
Mix flour, sugar, milk and peach juice in large bowl at low speed. Melt the 1/2 stick of Parkay in a large, oblong pan. Pour mixture in pan, then add the drained peaches. Bake for 40 minutes at 350°.
Combine ingredients in saucepan. Bring to boil. Stir in hot dogs; heat to boiling. Simmer until heated through.
Dump pineapple	and juice in	large Pyrex dish (9 x 13-inches). Mix apples with lemon juice, cornstarch, cinnamon and nutmeg. Spread over pineapple.	Sprinkle dry cake mix over top. Sprinkle with nuts. Slice margarine or butter in thin pats and cover entire pan. Bake 1 hour at 350°.	Serve warm, with whipped cream, if desired. (May be made day before and heated.) Makes 15 servings.
Sift flour with baking powder, baking soda and salt; set aside. Separate eggs. Beat egg whites until stiff. Add oil and sugar to yolks; mix with mixer. Add flour mixture along with buttermilk to beaten yolks. Fold in egg whites; bake on hot griddle or use for waffles. There will be lots; save leftover batter for the next day.
Combine oil, sugar, vinegar, salt and pepper in a pan; bring to a boil and cook over medium-high heat until sugar is dissolved. Pour hot oil mixture over drained vegetables and oranges. Mix well and chill.
Stir all ingredients, except red jello, into the cooled orange or lemon jello mixture. Put in refrigerator. When set, pour one package of prepared and cooled red jello over the top and chill until set.
Sift dry ingredients together. Stir in lemon peel. Mash banana thoroughly and combine with wet ingredients. Pour into greased muffin tins; fill 2/3 full. Bake in 350° oven for 20 to 25 minutes.
Crisp bacon, set on paper towels to drain then crumble. Place the venison in the hot bacon grease and brown quickly. Add everything to the venison and simmer 1 hour. Then serve over rice.
Dissolve Jell-Os in hot water. In separate bowl, mix milk and mayonnaise. Add cottage cheese and crushed pineapple. Then add nuts, mix all very good. Add the Jell-O. Put in refrigerator for at least 2 hours.
Cut acorn squash in half; clean seeds out. Place on cookie sheet with shell sides up. Bake for 45 to 60 minutes at 350°. Test, using fork method, to determine if done. If you can easily poke through shell, it is done. Take out of oven; turn shells over. Salt and pepper to taste; fill with butter and brown sugar. Put back in oven for approximately 10 minutes. Remove squash from shells, mash slightly with potato masher and serve.
Stir ingredients together. Cover tightly and refrigerate for at least 24 hours. Drain and serve on a bed of chopped lettuce or spinach.
Cook beans according to directions; drain. Cook sausage, breaking it up. Stir until pink color disappears; drain. Sprinkle flour and celery salt over sausage. Heat and blend in tomatoes. Cook over moderate heat, stirring until slightly thickened. Add drained beans. Pour into a 2-quart casserole. Cover with cheese. Sprinkle with paprika. Cover with foil. Bake at 325° about 30 to 45 minutes. Serve hot. Can be frozen for cooking later.
Combine cooked, cooled rice with all ingredients. Toss lightly. chill and serve.
In a bowl, combine together flour, brown sugar, cinnamon and nutmeg. Cut in butter until crumbly. Stir in walnuts. Set mixture aside.
Saute yellow onion, garlic and green onions in the olive oil until tender. Remove from pan and set aside. Pound breasts. Mix flour, salt and pepper. Dip chicken in flour mixture; brown in butter for 2 to 3 minutes per side. Add the sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken and make a nice gravy for the chicken.
Slice chicken into bite size pieces. In skillet saute chicken in oil until cooked. Divide chips, arranging one-half on bottom of 2-quart baking dish. Combine soup and salsa. Fold in chicken. Spoon over chips. Sprinkle cheese, top with remaining crumbs. Bake at 375° for 35 minutes. Yields 6 servings.
Mix jellied cranberries and 1 cup hot water in blender or mixer until liquid and smooth. Dissolve both packages of gelatin in 1 cup of boiling water. Add cranberry mixture and pecans to gelatin. Put half of the mixture in an 8-inch square pan and chill until firm. Spread sour cream over top of chilled mixture. Add second half of gelatin over sour cream and refrigerate until firm.
Advance preparation: Drain cherries well; let stand on paper toweling. Combine butter or margarine, corn syrup and salt; stir in powdered sugar to make fondant. Knead until smooth. Chill. Shape about 1 teaspoon fondant mixture around each cherry. Place on baking sheet lined with waxed paper; chill.
Prepare rind by removing all red and green. Cut in desired shape. Soak overnight in water and lime. (You will need a large container for this.)
Peel and slice onions 1/4-inch thick. Separate into rings (onions should measure 4 cups). Heat butter in large saucepan or Dutch oven. Add onions and cook 10 minutes or until lightly browned. Stir in flour. Add beef broth gradually. Bring to a boil. Add potatoes. Cover and simmer 20 minutes. Mash potatoes into broth. Remove from heat. Stir in cheese. Season to taste with salt and pepper. Serve with sliced crusty French bread. Makes 6 servings.
Mix boiling water and jello in a bowl. Stir until completely dissolved. Add vinegar, pineapple and carrots to mixture. Garnish with walnuts if desired. Chill until firm.
Preheat oven to 325°. Cream together butter and sugars; add egg and mix well. Add remaining ingredients one at a time, except pecans. Mix until all combined. Stir in pecans. Form dough into balls the size of walnuts. Place on ungreased cookie sheet and flatten balls with a fork. Bake at 325° for 10 to 12 minutes or until lightly browned; do not overcook. Sprinkle with sugar, if desired. Allow to cool slightly before removing from pan with spatula.
In blender, puree all ingredients, except tomatoes, to make smooth sauce. If necessary, thin slightly with water.
Spray 11x13 inch pan. Spread cherry pie filling and crushed pineapple into pan. Sprinkle dry cake mix over pie filling and pineapple. Sprinkle nuts and coconut over cake mix. Pour melted margarine over this. Bake at 350° for 40 to 45 minutes or until brown.
Place roast, that has been seasoned with the spices and seasonings, in a large roaster pan. Pour tomato sauce over roast. Cover and cook for 1 1/2 hours at 325°. Add chopped vegetables. Cut cabbage in large pieces. Place on top of roast. Cook for another 1 to 1 1/2 hours.
Cream sugar and margarine. Add eggs, vanilla and lemon extract. Beat well. Add flour, baking powder, salt and soda mixture. Roll out to desired thickness. (I roll to less than 1/4-inch thickness.) Cut out circles or appropriate holiday shapes. Bake at 375° until moderately golden brown.
Combine in bowl all except the chips. Mix well. Remove from bowl. Knead until smooth. Spread and pat into 9-inch square pan. Melt chips over low heat. Spread over peanut butter mix. Cool 30 minutes. Cut into squares.
Sprinkle salt and pepper on the chops. Roll in flour and coat evenly. Dip into mixture of egg. Roll generously in bread crumbs. Deep fry in oil (oil temperature should be 320° to 350°) to beautiful brown.
In heavy saucepan, melt chocolate and butterscotch chips, stirring constantly, over low heat. Remove from heat and stir in noodles and nuts. Mix quickly, coating all noodles. Dip out by teaspoonfuls onto waxed paper and cool. You can substitute peanut butter chips for the butterscotch chips.
Prepare cake as directed on box. Bake 10 to 15 minutes in a 9 x 13-inch pan. Cool. In another bowl, add milk, pudding mix and cream cheese. Beat until blended. Put this mixture on top of cooled cake. Cover with well drained, crushed pineapple. Top with Cool Whip. Refrigerate 24 hours! Serves 12 to 15 people.
Whip the cream cheese; add lemon and sherry, then crab. Serve warm or cold.
Heat the olive oil in a large heavy skillet. Saute the garlic and diced onions until the edges start to brown. Add ground lamb and season with salt, pepper and rosemary leaves. Brown the meat evenly, drain off grease and transfer meat to glass baking dish. Drain the can of corn and spread evenly over top of lamb. Spread a layer of mashed potatoes 1 inch thick over top of meat and corn mixture. Bake in 350° oven for 30 minutes or until potatoes brown around edges.
Put all ingredients into bowl and beat vigorously for 2 minutes on medium speed. Pour into two 8-inch layer pans lined on bottom with paper. Bake in 375° oven for 20 minutes.
Dissolve Jell-O in hot water; add cold water and lemon juice. Slowly add to softened cream cheese; mix well. Chill until almost firm. Fold in nuts, marshmallows and pineapple. Pour into mold; chill until firm.
Pour into greased loaf pan; sprinkle streusel on top. Bake at 350° for 1 hour. Makes 2 loaves.
Mix juices and water, chill. Add ginger ale and sparkling water over ice. Add champagne. Serves 50.
Finely roll 25 vanilla wafers. Mix with 3 teaspoons sugar and margarine. Press to bottom of spring-form pan. Stand remaining wafers around the side of pan overlapping slightly. With mixer, beat cream cheese and remaining sugar. Blend in eggs, sour cream and orange juice and peel. Spread into crust. Bake at 350° until pie is set. Let stand 1 hour after stove is turned off. Chill. Serve. Top with cranberry topping and garnish if desired.
Bring soups and onion to boil. Pour over rice and chicken in a dish. Cook at 350° for 30 minutes.
Combine apples and sugar. (Let stand.) Beat eggs in oil and vanilla. Mix and sift flour, baking soda, cinnamon and salt. Stir in alternately with apple and sugar mixture. Stir in walnuts. Pour in greased and floured pan (9 x 13-inch) at 350° for 1/2 hour. Use any good cooking apples (Stayman apple is the best).