HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pudding, milk, chips and butter in saucepan. Cook until thickened. Remove from heat, cool 5 minutes, stirring twice. Pour into cooled pie shell and chill 3 hours. Garnish with Cool Whip and grated chocolate.
Mix first 6 ingredients to make corn bread and set aside. Saute hamburger and set aside. Grate Cheddar cheese and set aside. Oil a 9 x13-inch baking dish. Pour in half of corn bread mixture. Sprinkle with meat, then cheese, onion and finally jalapenos. Pour on remaining corn bread mixture. Bake at 350° for 45 to 50 minutes. Cool slightly and cut into squares to serve.
Saute onions and pepper in butter. In a separate Dutch oven, combine soup, sauce, paste and catsup. Add onions and pepper to sauce and begin cooking. In skillet over medium heat, cook hamburger and chili powder until brown. Drain. Add to sauce. Simmer 2 to 2 1/2 hours. Cook noodles, drain and top with sauce.
Slice French bread and hollow out both top and bottom halves. Toast bread removed from center and inside of both halves in broiler. Make bread crumbs out of bread removed from center of loaf, using a food processor; set bread aside.
Mix together eggs, sugar, margarine and pineapple. Add bread (cut up in small squares). Put all in a well buttered baking dish. Bake 1/2 hour at 350°. Great with ham.
Put all ingredients in a pie plate and mix with a fork. When thoroughly blended, spread mixture on bottom and sides of pan, leaving enough at upper edge to flute. Prick many times bottom and sides with fork and bake at 475° for 8 to 10 minutes.
Cook macaroni according to directions on package. Set aside. Combine soup, milk, chopped onion, pimiento, green pepper and black pepper. Place over low heat. Add cubed cheese and stir occasionally until cheese is melted. Mix macaroni and tuna in 1 1/2-quart casserole. Blend in cheese sauce. Bake in 325° oven about 20 minutes. Can top with crushed potato chips before baking.
Place sliced potatoes in baking dish. Mix with cream of mushroom soup. Bake for about 45 minutes at 350°. When potatoes feel tender, add sausage and cook until heated thoroughly.
In a large bowl, mix together all snacks. Mix popping oil with Ranch dressing. Coat snacks. Stir every 1/2 hour for 4 hours. Makes 25 cups.
Heat oven to 375°. Beat sugar and shortening in large bowl until light and fluffy. Blend in eggs and vanilla; add combined flour, baking soda and salt. Mix well. Stir in chocolate chips or M&M's. Drop by teaspoonfuls on cookie sheets. Bake 10 to 12 minutes. Yields 12 dozen 2 1/2-inch cookies.
*Peaches, strawberries, bananas, pineapple, grapes, apples, blueberries, orange or any fruit of your choice can be used.
Brown meat and onion while noodles cook. Combine meat, noodles, chili sauce, cheese, soup, green pepper, salt and water; mix well and put in a 9 x 13-inch pan. Mix bread crumbs and butter; sprinkle on top. Bake at 350° for 40 to 45 minutes. Serves 6 to 8.
Preheat oven to 350°. Mix first 5 ingredients together and put in a 9 x 13-inch casserole dish. Top with slices of margarine and cheese. Bake 15 to 30 minutes.
Beat eggs until creamy. Pour all ingredients into electric or hand cranked freezer. Add enough milk to fill freezer.
In medium bowl combine cream cheese and sour cream. Mix well. Stir in chilies, onions and jalapenos. Season with salt and pepper. Spread 1 tortilla with about 1/4 cup cream cheese mixture; top with another tortilla. Continue spreading and stacking tortillas until stack is 4 tortillas high; top with another tortilla that has not been spread with cream cheese mixture. Make another stack with remaining 5 tortillas. Wrap tortilla stacks in plastic wrap. Refrigerate at least 1 hour. Cut each stack into 18 wedges. Arrange pinwheel fashion around cup of salsa, picante sauce or salsa verde. Makes 38 appetizer servings.
Combine all ingredients and mix well. Bake at 300° for one hour. Let cool before cutting.
Mix squash, eggs, half of crumbs, half of cheese, salt and pepper. Place in 1 quart baking dish. Sprinkle with remaining crumbs and cheese. Bake at 350° for 35 minutes.
Cook potatoes until tender, then drain. Melt margarine. Add chopped onion and sliced carrot. Saute until onion is translucent. Add flour to butter, stir until smooth. Add milk and bouillon cubes, stir until mixed. Add in potatoes and when thickened, add the cheese. Stir until dissolved.
Mix cranberries, orange rind, sugar, pineapple and celery together well. Mix jello, boiling water and cold water together. Allow jello mixture to jell slightly. Then add cranberry mixture. Refrigerate.
Combine the 3 bananas, sugar and eggs. Gradually add the butter. Stir in the flour and baking soda until creamy. Stir in the butter and buttermilk. Bake in a baking pan at 350° for 30 minutes, then reduce the heat to 300° for 45 minutes or until done.
Break grahams in half. Frost with generous portion of frosting. Place second half on top and chill. Serve cold with milk.
Cook ground beef and onion over medium heat until browned. Drain on paper towel. Discard pan drippings. Add next 8 ingredients; bring to boil. Cover and simmer for 30 minutes. Add vegetables, noodles and thyme. Bring to a boil; simmer, uncovered, for about 20 minutes, stirring occasionally. Serves 6.
Mix together. To prepare beverage, mix 2 teaspoons to 1 cup hot water. Store mix in airtight container.
Saute hamburg with pepper and onions. Add remaining ingredients and bake in casserole dish at 250° for 30 to 40 minutes. Add onion rings and bake 5 minutes more (onion rings may be omitted).
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan. Press over bottom and 1 inch up the sides. Seal perforations. Bake for 14 to 19 minutes, or until golden brown. Cool completely. Blend sour cream with the dressing mix; spread evenly over cooled crust. Top with remaining ingredients. Cut into appetizer size pieces. Store in refrigerator. Makes 60 appetizers.
Mix chicken, onions, peppers, soup and Tabasco. Pour into 9 x 13-inch pan. Top with cheese and bake at 350° for 25 minutes. Serve with tortilla chips. Serves 6.
In small bowl, combine cucumber, pepper, carrot, taco sauce, green chiles and parsley until well blended. Spoon a rounded teaspoonful vegetable mixture onto each Wheat 'n Bran Triscuits wafer. Top with a dollop of guacamole and garnish with carrot, if desired.
In a large skillet, brown turkey and onion; drain. Stir in pepperoni, Italian seasoning and pizza sauce. Cook 2 to 3 minutes or until thoroughly heated. Remove from heat; stir in half of the cheese. Line each pocket bread half with lettuce leaf. Fill each with 1/6 of turkey mixture. Top each with 1/6 of remaining cheese. If desired, serve with additional pizza sauce. Makes 6 sandwiches.
Mash cranberry sauce and add to cherry Jell-O. Add boiling water. After cool, add other ingredients. Stir often to keep mixture even. Once it starts to set, it should not have to be stirred.
Combine first 6 ingredients. Gently fold in artichokes. Spoon into a 1-quart casserole coated with vegetable cooking spray. Cover and bake at 350° for 20 minutes or until thoroughly heated. Serve with assorted raw vegetables or low-fat crackers. Yields 3 1/4 cups.
Peel and slice potatoes as large French fries. Place in baking dish. Mix sugar, flour and salt; sprinkle over potatoes. Mix water and juice and pour over potatoes. Dot with butter, cover and bake at 400° for 45 minutes or until tender.
Coat chicken with sweet and sour sauce that has bee brought just to a boil. Prepare rice. Fry in electric skillet or frying pan the vegetable oil or melted margarine and cooked rice. Add soy sauce and heat through. Spread sweet and sour chicken over a bed of the prepared rice and serve.
Mix milk and butter in saucepan and bring to a boil. Add meal, salt and sugar and stir until thick. Set aside and let cool, then add the egg yolks. Beat the egg whites until stiff and fold into the other mixture. Pour into a baking dish and bake about 45 to 50 minutes, until browned, at 375°. Serve immediately.
Rinse or wash chicken thoroughly. Season to taste with seasoned salt and	black pepper.	Place in 350° oven until brown. Add 1 can of mushrooms, 2 cans of water, celery, bell pepper and	onion.	Return	to oven and resume baking for 20 minutes or	until gravy thickens.	Remove from oven and serve over bed of rice or white mashed potatoes.
Combine first 6 ingredients. Gently stir in artichokes. Spoon into 1-quart casserole coated with vegetable cooking spray. Cover and bake at 350° for 20 minutes or until thoroughly heated. Serve with veggies or crackers.
Combine first 3 ingredients and press into an oblong pan (9 x 13-inch). Bake at 375° for 15 minutes. Cool. Mix 1/2 cream cheese, 1/2 container whipped topping and powdered sugar over cooled base. Combine puddings and mix until thickened; spread on second layer. Spread on the remaining whipped topping and sprinkle with nuts or chocolate shavings. Refrigerate overnight. May be frozen.
Melt oleo. Combine all other ingredients; mix well. Put into buttered 9-inch square pan; chill. Nuts can be added, if desired.
Cook pasta according to package directions. In large skillet, brown ham in butter. Remove from heat. Add cream, egg yolk, cheeses and paprika. Blend until smooth. Toss pasta and pimentos with sauce over medium heat. Salt and pepper to taste.
Bake 20 minutes at 350°. Brown hamburger; add soup, both sauces and milk. Put a layer of Doritos, then a layer of meat mixture, Doritos and meat. Crush some Doritos on top and sprinkle cheese on top.
Thaw shrimp. Heat oil; add shrimp and cook quickly until pink, 3 to 5 minutes. Add pea pods, onions, ginger and garlic; toss ingredients. Cook on high for 1 minute. Combine cornstarch, sugar, salt, water and soy sauce. Pour over shrimp mixture and cook until thick, about 1 minute.
Melt margarine in pan with butter flavoring. Add brown sugar, powdered cinnamon and 1/4 cup syrup drained from sweet potatoes. Simmer for a few minutes, then add drained sweet potatoes. Cook over low heat, stirring often to coat potatoes with a glaze.
Preheat oven to 325°. Spray 13 x 9-inch pan with nonstick coating. In bowl, combine flour and baking powder. In another bowl, beat margarine until fluffy. Gradually add sugars, beating well after each addition. Gradually beat in egg substitute and dry ingredients. Stir in vanilla, apples, applesauce and nuts.
Carefully stir water into mix to form a stiff dough that can be removed from mixing bowl in a single lump. Place dough on lightly floured surface and knead briefly, using extra flour to keep dough from sticking to fingers or board. Pat or roll dough to 1/2 inch thickness. Cut with biscuit cutter or glass dipped in flour. Place biscuits on pans, bake at 425° until light brown, 10 to 12 minutes.
Prick holes in pie shell with fork and bake pie shell at 350° until brown.
Break bread into pieces about the size of a quarter. Break cheese into bite size pieces. Arrange shrimp, bread, and cheese in several layers in greased casserole. Pour margarine or butter over this mixture.	Beat eggs. Add mustard and salt to eggs; then add milk. Mix together and pour this over ingredients in casserole.	Let stand a minimum of 3 hours, preferably overnight, in refrigerator, covered. Bake one hour in 350° oven, covered.
Mix oats, butter and water and let set for 20 minutes. Add remaining ingredients. Bake at 350° for 35 minutes.
Mix all ingredients except nuts together by hands. When well mixed, add nuts. Mold into long roll, size of crackers, and chill. Slice and bake at 350° until crisp. Can be stored in refrigerator and baked as needed.
Preheat oven to 350°. Grease dish real good. Arrange ham slices in dish. Stir remaining ingredients with mixing spoon in mixing bowl. Spread over ham. Bake 15 or 20 minutes until ham is heated through and preserves bubble. Serve immediately. Makes 4 to 6 servings.
Mix cider, orange juice and lemonade according to directions. Add brown sugar. Tie cinnamon sticks together. Add cloves and allspice. Bring to a boil. Let simmer about 10 minutes. May be served with sliced apples in a cup, mandarin oranges or cherry. Or just pour out of the barrel thermo hot.
Preheat oven to 375°. Line a 9-inch pie plate with pastry. In a large bowl, combine apples, orange juice and cranberries. Stir together sugar, flour and spices; stir this mixture into apples. Spoon into pastry crust and dab butter over apples. Put second crust over apple mixture. Cut slits in the top and seal edges. Cover edges of crust with foil. Bake for 25 minutes. Remove foil and bake 25 to 30 more minutes, until crust is golden brown. Brush top with butter and sprinkle with sugar, if you like.
In a 10 or 12 inch skillet, cook bacon until crisp. Leave drippings in skillet; drain bacon and crumble. Mix the hash browns, onion and green	pepper; put in skillet. Cook over low heat until underside is crisp and brown. Blend eggs, milk, 1/2 teaspoon of salt	and dash of pepper. Pour over potatoes. Top with cheese and bacon. Cover; cook over low heat about 10 minutes. Loosen omelet. Serve in wedges.
Sift flour with baking powder. Cream butter. Gradually add sugar and gelatin; cream well after each addition. Add egg and vanilla and beat well. Gradually add flour mixture, mixing after each addition until smooth. Force dough through cookie press onto ungreased cookie sheet. Sprinkle with gelatin. Decorate as desired. Bake at 400° for 13 to 14 minutes or until golden brown. Makes about 5 dozen.
Combine cream cheese, orange juice and powdered sugar. Mix until smooth, then stir in apples; chill. Use this as a spread for banana bread or other fruit breads.
Brown pork chops in frypan. Sprinkle rice over chops. Cover with tomatoes and water; add seasoning. Cover and cook slowly for 1 hour.
Cook meat and onion. Drain. Add salt, pepper, drained green beans and soup; mix well and pour into greased 1 1/2-quart casserole. Mash potatoes while hot; add milk and egg. Season with salt and pepper. Spoon in mounds over meat mixture in casserole. Sprinkle with paprika, then sprinkle with cheese. Bake at 350° for 25 to 30 minutes.
Crumble ground beef and onion, microwave on High 4 to 6 minutes or until meat loses its pink color. Drain. Stir in soup, Worcestershire sauce, salt and pepper. Spread evenly in a casserole dish. Spread corn on top of meat mixture. Spoon mounds of potatoes over corn. Microwave 5 to 7 minutes or until casserole is hot. Top with cheese. Microwave 2 to 3 1/2 minutes until cheese melts, rotating dish after half of cooking time. Let stand 3 minutes before serving. Yields 4 to 6 servings. Cooking time: 17 minutes.
Sift together flour, sugar, baking powder, soda and salt. Add vegetable shortening, grated orange peel, 2/3 cup liquid. Mix in mixer on slow to medium speed for 2 minutes. Scrape sides frequently. Add remaining 1/3 cup liquid, eggs. Continue beating 2 more minutes. Pour batter into greased and floured pans. Bake 30 minutes at 350°. Frost with 7 Minute Frosting. Sprinkle each frosted layer with grated rind and chopped pecans.
Mix all ingredients, except rigatoni and cheese. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Prepare rigatoni as directed on package; drain. Immediately toss with tomato mixture. Serve immediately or cover and refrigerate until chilled. Sprinkle with cheese. Serves 6.
Corn should be extra full. Cook on cob; cut off. Put in churn; pour salt water and vinegar mixture over corn until covered completely. Then cover corn with clean cloth, then weight down with 2 heavy plates. Let set for 2 weeks.
Combine pudding and milk. Mix well for approximately 2 minutes. Add sour cream and blend well. Add half of cool whip and mix well. Layer cookies, bananas and pudding mix, end with pudding. Top with remaining cool whip spreading evenly over top and sprinkle with cookie crumbs.
Cook green beans. Place bacon grease and onion in skillet. Saute until onions are slightly brown. Put in with beans. Add butter. Cook 1/2 hour longer. Add potatoes and cook 1/2 hour longer. Place in baking dish. Salt and pepper. Bake 15 minutes at 375°. Top with crisp bacon. Serves 4.
Combine in a saucepan the sugar and water. Boil and reduce heat and simmer 10 minutes. Add honey and lemon juice, stirring well. Return to boil. Reduce heat and simmer 5 minutes.
Boil noodles; rinse and drain. Brown beef and onion. Mix all ingredients together. Pour into baking dish. Bake 1 hour at 350°.
Cook rice with bouillon cube as directed. Stir in cheese and bacon. Serve immediately.
Combine apples and sugar; set aside. In large bowl, mix eggs, oil and vanilla. Beat 1 minute on medium speed. Add dry ingredients alternately with apple mixture. By hand, stir in walnuts. Bake in a 13 x 9 x 2-inch pan for 40 to 45 minutes at 350°.
Cream oleo and sugar together. Add eggs, one at a time, continuing to beat. Add sour cream and vanilla. Sift dry ingredients; add to creamed mixture. Roll on floured canvas, fairly thick. Cut with large round cutter. Place on cookie sheet. Sprinkle with what you desire. Bake at 350° for 15 to 18 minutes. These cookies should be large and soft. Chill the dough before rolling.
Mix 1 container lemon yogurt and mix with half the Cool Whip. Put in pie crust. Mix 1 container strawberry yogurt with 1 mashed banana and other half of Cool Whip. Put on top of first layer of yogurt. Place in freezer until frozen. Let set out a few minutes before slicing.
Combine milk and bran. Add egg, brown sugar, cinnamon and oil; mix well. Combine flour and baking powder; add to oat bran mixture until moistened. Fill muffin cups 2/3 full. Bake 20 minutes or until light golden brown at 400°. Makes 1 dozen.
Combine sugar, flour and meal. Toss with fork. Add next five ingredients; beat with mixer until smooth and blended. Pour into unbaked pie shell. Bake at 350° until set and lightly brown on top.
Cut pork steak into bite-size pieces and brown together with chopped bell pepper and sliced celery. Add the vinegar and simmer 30 minutes. Add Veg-All, tomato sauce, water and rice. Simmer for 1 hour.
Put 1 cup Pet milk, 1 cup semi-sweet chocolate morsels, 1 cup miniature marshmallows and 1/4 teaspoon salt into a heavy 1-quart saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens.
Preheat oven to 400°. Brown beef; drain. Add barbecue sauce, onion and brown sugar. Place one biscuit in each ungreased muffin cup, pressing dough up side to the edge of the cup. Spoon meat into cups. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Combine roast and chopped onion in a 4-quart crock-pot. Combine cola and next 7 ingredients. Reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion. Cover and cook on high 6 hours or until roast is very tender. You can test with a fork to see if it shreds easily and cook a little longer if needed. Drain and discard liquid. Shred roast.	Keep warm. Combine reserved 1/2 cup cola mixture, ketchup and butter in a small saucepan. Cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns. Is good to add coleslaw on top of barbecue. Serve with chips and pickle spears.
Put in casserole in order listed. Cover with cream of mushroom and milk. Bake in a covered dish at 350° for 1 to 1 1/2 hours.
Combine ingredients in a small bowl and mix well. Arrange salmon steaks (or whole salmon) in glass baking dish. Pour marinade over salmon and cover for 3 hours or longer. Turn several times. Wrap in heavy foil and grill (medium to low) for 8 to 10 minutes on each side. Serve with mustard sauce: 1/2 cup mayonnaise, 1/2 cup mustard and 2 teaspoons horseradish (or to taste).
Blend the preceding together. Marinate hens for 3 hours, turning occasionally. Bake, broil or grill hens as desired.
Preheat oven to 350°. Mix sugar, oil and eggs. Add carrots; mix well. Add baking soda, flour and cinnamon; blend well. Grease one 9 x 12-inch pan or two 9-inch baking pans. Add mix. Bake for 35 to 45 minutes, or until fully cooked.
Bias-slice carrots crosswise about 1/2-inch thick. Cook. In a small saucepan, combine sugar, cornstarch, ginger and 1/4 teaspoon salt. Add orange juice. Cook, stirring constantly, until thickened and bubbly. Boil 1 minute. Remove from heat. Stir in butter. Pour over hot carrots; toss to coat evenly.
Cook sugar, 1 cup milk, corn syrup and butter vigorously. Gradually add the other cup of milk (keep it boiling), stirring constantly. Test in cold water until soft balls form. Add vanilla and pour into buttered 7 x 11 x 1 1/2-inch pan. Cool enough to handle. Create turtles by pressing pecan meats into four corners of a teaspoon of the candy (caramels). Set on wax paper and let dry. Dip into milk chocolate that has been heated in double boiler. Lay turtles on wax paper to cool. Makes 2 to 3 dozen.
Combine sugar and cinnamon together in a bowl. Take each biscuit, roll flat and drop into hot grease in a saucepan for a few seconds. Take out and dip into mixture.
Break Nickles Angel Food Cake in small pieces and put in 9x13 pan. Pour jello over cake. Be sure to soak jello into cake. Place strawberries (sliced) into cake. Refrigerate until jelled, then spread cool whip over top of it. Garnish with sliced strawberries. "Enjoy".
Brown everything in oil; break up tomatoes. Simmer 40 to 60 minutes until vegetables are tender. Sprinkle with grated Parmesan cheese when serving (if desired). A large pot is needed for cooking. Great for freezing.
Mix first 3 ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310° or until drops of syrup from hard brittle threads in cold water. Remove from heat after boiling has ceased. Stir in flavoring and food coloring. Pour onto lightly greased cookie sheet or powdered sugar on foil. Pour the candy on powdered sugar. Break into pieces. Store in airtight container. Makes 2 pounds.
Cut like pie crust. Add 2/3 cup milk. Roll out and cut. Bake at 400° for 15 minutes or until brown.
Put beans on the bottom. The 2nd layer is the avocados with lemon juice, salt and pepper. Mix sour cream with taco mix and layer over avocado. Add lettuce, tomato and scallions. Top with cheese. Serve with tortilla chips.
Blend water and egg whites and beat stiff. Mix sugar, salt and spices and add to mixture. Dip pecans with mix. Spread on cookie sheet. Bake at 250° for one hour.
Combine all ingredients. Pour into square greased cake pan. Bake at 350° until done.
Melt butter and cheese over low heat. Add peanut butter and stir until well blended. Remove from heat and add vanilla and powdered sugar. Blend well. Put in oblong pan and let set.
Thoroughly combine ingredients from shrimp through pineapple chunks. Season with salt and pepper to taste. Cover and chill until serving time.
Stir boiling water into gelatin for 2 minutes or until dissolved. Mix water and ice cubes to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. Stir in whipped topping until smooth. Refrigerate for 10 minutes. Spoon into crust. Refrigerate for 4 hours.
Cook macaroni as directed. Toss together all other ingredients while macaroni is cooking. (Leave cheese until last.) Add macaroni to mixture and top with cheese. Bake at 350° for 30 minutes.
Grease and lightly flour two 9-inch baking pans. In a small saucepan, melt chocolate over low heat, stirring frequently. Remove from heat and let cool. Combine flour, baking soda and salt; set aside. In a large mixing bowl, beat margarine on medium speed for 30 seconds. Add sugar and vanilla; beat well. Add eggs, one at a time. Blend in cooled chocolate. Add dry ingredients and cold water alternately, beating after each addition, just until combined. Bake at 350° for 30 to 35 minutes or until done. Cool thoroughly. Frost with Feathery Fudge Frosting.
Heat oil in pot. Add onion and garlic; saute lightly. Add fish, celery, potatoes, tomatoes, basil, bay leaves, salt, pepper and 2 cups water. Bring to a boil, then reduce heat and simmer gently 20 to 30 minutes until vegetables are just done. Add string beans, if desired, during last 10 minutes of cooking time. Remove bay leaves. Garnish with fresh parsley. Add additional water if necessary. Good left over, flavor improves. Makes 2 quarts. Serve with crusty hard rolls or dark bread.