HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together pudding mix and milk. Fold in cool whip. Put in a single layer of crackers of bottom of a 9x13 dish. Add 1/2 of pudding mixture. Place another layer of crackers on top of pudding mix. Add remaining pudding mixture. Place another layer of crackers.
Combine flour and sugar in a medium bowl; mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Combine egg and milk; add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead dough 3 or 4 times. Roll dough to 1/2 inch thickness and cut with biscuit cutter. Bake on ungreased cookie sheet 10 to 12 minutes at 450°.
Bake pie crust at preheated 450° oven for 5 minutes. Remove from oven. Distribute tuna over the bottom of pastry shell. Sprinkle cheese and onion over tuna. Beat eggs; add milk, lemon juice and seasonings. Pour over tuna mixture. Bake on cookie sheet 15 minutes. Reduce heat to 350° and bake 12 to 15 minutes or until top is golden. Remove from oven and let set a few minutes before cutting.
Preheat oven to 450°. Spray shallow baking dish with cooking spray.
Brown meat; drain. Add green pepper. Cook until tender. Combine process cheese, picante sauce and milk in saucepan. Stir over low heat until process cheese spread is melted. Add meat mixture and olives. Mix well. Place one tortilla in baking dish. Top with 1/4 of meat mixture. Repeat layers, ending with meat mixture. Bake at 350° for 10 minutes. Serve garnished with sour cream and tomato wedges.
Preheat oven to 350°. Thaw and drain broccoli. In a large bowl, mix broccoli, mushroom soup, mayo, egg and Velveeta cheese. Pour into an 8 x 8 x 2-inch baking dish. Set aside.
Combine all ingredients. Put into a loaf pan. Bake at 350° for 60 minutes.
Roll out bottom crust of pastry and fit into 9-inch pie plate. Break Ritzs coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add lemon juice and rind. Cool.
In top of double boiler over hot water, melt shortening; add cocoa and stir until smooth. Set aside over warm water. In large saucepan, combine sugar, syrup and water; cook over medium heat, stirring until sugar dissolves. Lower heat slightly and cook uncovered, without stirring, to 260° (hard-ball stage). Remove from heat. Immediately, pour syrup in a thin stream into egg whites, beating on high speed of electric mixer. Add vanilla; beat until candy begins to hold its shape. Quickly blend in cocoa mixture, nuts and cherries. Drop by teaspoons onto wax paper.
Boil the dates in the water. Let cool 1/2 hour. Cream the butter and sugar. Add the remaining ingredients. Add date liquid alternately with flour. Makes 2 loaves.
Crumble cake in a 13 x 9-inch pan. Make pudding as directed on package. Add 3 tablespoons Cool Whip. Pour over cake crumbs and add strawberries. Add the remaining Cool Whip and top with coconut and nuts.
Brown hamburger meat and drain. Add all ingredients together in large boiler. Can double recipe. Cook on low heat 1 1/2 hours or until done. Continually Stir.
Combine ground beef and onion; cook until meat is browned and crumbles. Drain, stir in remaining ingredients. Put in 10 x 6 x 2-inch baking dish. Bake, uncovered, at 350° for about 30 minutes.
Heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 5 to 8 minutes or until tender. Stir in zucchini, roasted pepper, water, and cumin. Reduce heat; simmer covered, for 3 to 5 minutes or until zucchini is crisp-tender. Add salt and pepper to taste. Transfer mixture to a serving bowl; top with cheese. Yield: 6 side-dish servings.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom of the pan with waxed paper and grease it, too. Drain salmon and remove skin and bones. In a small skillet; cook celery and onion in butter or margarine until tender, but not brown. Stir in bread crumbs. Remove from heat. In a medium size bowl, beat eggs slightly. Stir in bread crumb mixture, milk, parsley, Worcestershire sauce and salt. Fold in salmon and lemon juice until well blended. Pour into greased loaf pan. Bake for 45 minutes or until toothpick inserted near the center comes out clean. Let loaf stand for about 3 minutes. Loosen around the sides with a spatula and turn out onto a heated serving platter. Carefully remove waxed paper. Garnish with lemon wedges and parsley.
Mix cream cheese and taco seasoning. Refrigerate 8 hours. Spread in bottom of bowl. Sprinkle shredded lettuce over cream cheese mixture. Put diced tomatoes on top of that. Sprinkle shredded cheese over all. To serve, put nacho chips around sides of bowl.
Cook broccoli according to package directions. Drain well; set aside. Cook frozen or fresh onions in boiling, salted water, about 10 minutes or until tender. Drain; set aside.
In small mixer bowl, combine 1 1/2 cups of the flour with the yeast. In saucepan, heat milk, sugar, butter, salt, dill seed and onion until warm, stirring constantly. Remove from heat. Cool if above 115°. Add to dry mixture. Add egg. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour. Cover. Let rise until doubled, 30 to 45 minutes. (An easy way to do this is to put bowl in your oven and add a pan of hot water on lower shelf and close the door). Stir down. Spread evenly in a well-greased 9 x 5 x 3-inch loaf pan or a large round casserole. Let rise until nearly doubled, about 30 minutes. Bake at 350° for 25 to 30 minutes. Cover loosely with foil if bread browns too quickly. Remove from pan. Cool. Makes 1 loaf.
Cook mushrooms in butter. Add rice. Heat on low for 3 minutes. Remove from heat. Stir in soup, spinach and cheese. Pour into 1 1/2-quart casserole dish. Bake at 350° for 10 minutes. Stir before serving. Top with extra cheese. Makes 5 cups.
In skillet, combine sugar, candies and water. Stir over medium heat until sugar and candies dissolve. Core the apples; cut crosswise in 1/2-inch rings. Add to syrup. Simmer gently until transparent, but not soft. Cool in syrup.
Day One: Pour starter into glass gallon jar. Add can of sliced peaches and juice (cut each slice into four pieces). Add 2 1/2 cups sugar. Stir. Cover jar loosely and keep at room temperature. Stir every day for ten days. All the sugar may not dissolve for several days. Don't cover airtight.
Fry bacon, partially drain. Fry hamburger and onions in bacon fat. Combine all ingredients and put in baking casserole. Bake 45 minutes at 350°.
In a 3-quart saucepan cook the leeks or onions in a small amount of boiling water, covered, for 8 to 10 minutes or until tender; drain and save water to use later. In same pan melt margarine and stir in flour, bouillon granules and 1/8 teaspoon pepper. Add milk and the saved 1 cup water. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add shredded cheese; stir until cheese is melted. Add cooked onions; heat through. Serve immediately. Makes 4 to 6 servings.
Preheat oven to 350 degrees. Chop bacon in 1 inch pieces and cook until browned. Drain on paper towels. Chop onion and add to ground beef and brown. Drain and rinse all beans except the pork and beans. Drain beef, add reserve beans, pork and beans (undrained), barbecue sauce, and all except 1/4 of bacon and mix well. Spoon mixture into baking pan and top with remaining bacon. Bake 45 minutes.
Beat eggs and add sugar while continuing to beat. Add sifted dry ingredients. Add oil and vanilla. Fold in apples. Pour into a greased 9 x 15-inch pan. Sprinkle cinnamon and sugar on top. Bake at 350° for 40 minutes.
Cook beans until soft, not mushy. Put all, including juice, in roaster and mix (if too much juice, add gradually). Bake at 425° for 2 hours, covered. Stir and check every 1/2 hour. To brown, bake, uncovered, last 1/2 hour.
Simmer ingredients in a large, nonstick skillet for 1 hour. You can cook this in a crock-pot for 4 to 5 hours while you are away from the house. Calories per serving: 121. Fat per serving: 1 gram. Protein per serving: 16 grams.
In Dutch oven, brown meat and onion. Add bacon and rest of ingredients. Stir gently with a spoon to mix. Bake, covered, at 375° for 1 hour.
Combine cornstarch, garlic, onions and salt. Add chicken and toss to coat the chicken. Prepare broccoli (steam) and drain in a large skillet. Add 1/2 the oil to chicken mixture. Stir-fry until chicken loses its color, about 2 minutes on high heat. Add oil and pepper. Stir-fry 1 minute. Add broccoli. Stir-fry. Add chicken broth. Simmer 1 minute. Serve over rice (hot). I add cut onions, sliced potatoes, cabbage, snow peas and yellow squash.
Brown sausage; drain on paper towel. Take 6 slices of bread and break up on bottom of pan. Put sausage on top of bread. Put cubed cheese on top of sausage, next sprinkle onion, green pepper and ham on top of cheese (optional). Take milk and eggs and beat. Pour over everything in pan. Refrigerate for 24 hours. Bake at 350° for 45 to 55 minutes. Let cool for 5 to 10 minutes.
Preheat oven to 325°. Mix oil, sugar and eggs for 2 minutes. Add flour and milk alternately. Add vanilla and coloring. Pour into greased and floured pans. Makes 3 layers. Bake at 325° for 20 to 25 minutes. Cool completely before icing.
Cream shortening, sugars, egg and vanilla until light and fluffy. Sift together dry ingredients. Stir into creamed mixture. Add oats, raisins and nuts. Mix well. Preheat oven to 350° and bake 12 to 15 minutes.
Mix all ingredients and put into pie shell. Bake at 350° for 45 minutes.
Rub ribs with crushed garlic; cut into serving size pieces. Place the ribs in a large, shallow pan; set aside. Heat oil in a skillet; add onion and cook until tender, stirring occasionally. Blend in tomato sauce, water, lemon juice, Worcestershire sauce, brown sugar, salt and pepper; bring to boiling. Reduce heat and simmer 5 minutes. Pour sauce over ribs and marinate 2 hours at room temperature or overnight in refrigerator. Remove ribs from marinade (reserve for brushing) and put on grill or in a basket broiler 5-inches from coals. Grill 1 hour or until done, turning and brushing frequently with marinade.
Preheat oven to 375 degrees. Grease one bread loaf pan. Combine all ingredients. Stir with a spoon about 60 strokes. Stir in nuts. Pour into pan. Bake for 45-55 minutes. Use a toothpick to check for doneness. Cool for 15 minutes. Top with powdered sugar frosting thinned to a drizzle topping consistency. Let cool completely before slicing.
Cut up broccoli; peel and chop stems. Simmer in 1/2 cup of the water until just tender. Add soup, seasonings and water. Cook until well blended and hot, but not boiling; stir occasionally. Stir in grated cheese until melted. Serve hot.
Combine all ingredients. Blend until smooth. Cover fish with batter; fry until golden brown.
Cut onions in rings. Mix all ingredients except onions together. Dip onions in mixture. Deep fry until brown.
Dissolve jello in water. Stir in berries. Chill until slightly thickened. Mix sugar, pretzels and melted margarine; put in a 9 x 13-inch pan. Bake at 350° for 15 minutes. This will be bubbly when taken from oven. Set aside to cool. Soften cream cheese. Add powdered sugar; beat together. Fold in Cool Whip. Spread mixture over cooled crust in pan. Spread slightly thickened jello mixture on top. Chill several hours or overnight.
Combine first four ingredients. Stir into the next 6 combined ingredients. Pour into greased 9 x 13-inch pan. Mix sugar and cinnamon together and sprinkle on top. Let stand for 1/2 hour. Bake at 325° for 1 hour.
Place apples close together in an 8-inch square pan and pour soda over them. Sprinkle cinnamon and nutmeg over them and bake until soft. Try strawberry or raspberry cream soda. Serve with a peak of whipped topping. Apples are good hot or cold.
Melt butter in a 9 x 13-inch baking dish. Arrange chiles in a layer over bottom of dish. Cover with cheese. Blend eggs, salt, milk and Bisquick mix. Bake at 350° for 40 to 45 minutes or until golden brown.
Combine mayonnaise, sugar and vinegar to make dressing. Marinate broccoli in dressing. Refrigerate at least 2 hours. (Keeps well overnight or several nights!) Before serving, add bacon and raisins.
Empty cake mix into bowl and add applesauce, eggs, salt and juice. Beat 3 minutes or until creamy and smooth. Combine fruits and nuts and dredge them in the flour. Stir into the batter. Line 2 (8 x 4 x 3-inch) loaf pans with a triple thickness of waxed paper and grease well. Pour batter into pans and bake at 275° for 2 hours and 45 minutes. Cool cakes on a rack until thoroughly cool. Remove from pans leaving paper attached to cakes. Wrap cakes in aluminum foil and refrigerate or freeze until ready to use. Yields 2 large or 4 small loaves.
In small bowl, stir jam until smooth. Stir in syrup until well blended. Delicious over pancakes, waffles or pound cake. Will keep in refrigerator.	Yields 1 1/2 cups.
Boil shell macaroni until done. Drain. Mix the cheese, eggs, salt, pepper, basil and shells. Top with Prego sauce. Sprinkle Mozzarella cheese on top. Bake at 350° until brown.
Cook brussel sprouts according to directions on pkg. Mix vinegar, oil, chervil, salt, and pepper in tightly covered jar. Pour over hot brussel sprouts. Refrigerate for at least 3 hours. Before serving, add sliced tomato or cherry tomatoes or grape tomatoes. Sprinkle with snipped parsley.
Mix together the cream cheese, Accent, onions, Worcestershire sauce and 1 bag of dried beef; mix well with those little hands until well blended. (It will be firm.) Roll into a ball and roll in the remaining dried beef. Can be made 5 days ahead. I keep remaining dried beef and roll it a second time before serving.
Peel and slice potatoes and carrots about 1/4 inch. Peel onion; slice thin. Tear off 4 pieces of heavy-duty foil about 18 x 12-inches. Rub some butter into the center of each piece. Distribute evenly the potatoes, carrots and onion onto the foil. Add salt, pepper and pats of butter. Fold up packets, closing off the ends. Place on a hot grill and cook for about 45 minutes, turning once during cooking.
Sprinkle salt over egg whites and beat until frothy. Add cream of tartar and beat until the bowl can be turned upside down and hold the whites. Add sugar 1 tablespoon at a time and beat until dissolved. Just before the last tablespoon of sugar, add vanilla, vinegar and almond extract. Then beat in final tablespoon of sugar. Scoop with large kitchen spoon a full helping of meringue. Dent and swirl. Put on brown paper (grocery sacks or parcel post) that has been greased with cooking oil. Put brown paper on cookie sheets and bake at 225° for about 1 1/2 hours. Turn off and cool in the oven. Be careful not to burn. This can only be done on a dry, sunny day!
Cook beef and drain well. Cook onion and green pepper until soft in lightly coated fry pan; use olive oil. Season with garlic powder if desired. Cover bottom of pan with a layer of sauce. Layer with cooked spaghetti. Next a layer of ground beef, onion and green pepper. Top with sauce. Continue layers until pan is full, ending with a layer of spaghetti. Cover with sauce. Top with large amount of Cheddar cheese to make a thick layer. Cook at 350° for 45 minutes until hot through and cheese is melted. Cover with foil if cheese gets too brown. Serve with extra sauce if desired.
Beat eggs slightly. Add sugar mixed with cornstarch or flour. Mix and add milk and vanilla. Pour into unbaked pie shell and sprinkle with nutmeg. Bake at 350° for 35 to 40 minutes or until set and slightly brown.
Mix pie filling, pineapple and nuts together. Spread in a 9 x 13-inch baking dish. Sprinkle dry cake mix over the pie filling mixture. Cut butter into approximately 10 to 12 pats and place on top of cake mix. Do not stir. Cover with coconut. Bake at 350° until coconut is golden brown.
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk and beat well. Mix all dry ingredients and add to creamed mixture. Beat well. Stir in zucchini. Pour into greased and floured 9 x 13-inch cake pan. Top with 1/2 cup chocolate chips.
Cream cheese should be softened. Grate cucumber. Drain well. Add cream cheese and mix well. Add nuts and enough mayonnaise to moisten. Mix until combined.
Dip each biscuit into butter; roll in Parmesan cheese to coat. Arrange biscuits in 9 x 13-inch baking pan. Sprinkle with dill weed. Bake at 450° until golden brown and crusty. Makes 20 servings.
Heat oven to 400°. Lightly grease pie plate, 10 x 1 1/2-inches. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes; drain thoroughly. Mix broccoli, onions, green peppers and cheese in pie plate.
Mix liverwurst, chopped onions and mayonnaise into a ball, using milk and Tabasco sauce to soften cream cheese. Cover ball with the cheese mixture and roll it in the minced parsley. Cool to firm it and serve with crackers.
Cook bacon in skillet; remove bacon. Mix together potatoes, cabbage and seasoning. Flatten mixture in skillet. When browned on one side, turn and brown on the other. May add crumbled bacon to mixture.
In small bowl, combine salt, pepper, basil and thyme. Place 2 tablespoons of butter in 10-inch nonstick skillet. Line the bottom of skillet with overlapping slices of potatoes in circular pattern; sprinkle with part of salt mixture, 2 tablespoons of onion and 4 tablespoons of butter.
Mix and pour into 9 x 12-inch pan. Bake at 350° for 50 minutes, or until knife inserted into center comes out clean.
Preheat oven to 375°. Grease 11x7 inch baking dish. Cook beef and onion in large skillet until beef is browned, drain. Stir in taco sauce, water, chilies and seasoning mix. Bring to a boil. Reduce heat to low. Cook, stirring occasionally for 3 to 4 minutes. Layer half of broken shells on bottom of prepared baking dish. Cover with half of meat mixture. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Bake for 20-25 minutes or until bubbly and cheese is melted. Garnish with chopped tomatoes, sliced green onions and sour cream. Yield 8 servings.
In a large saucepan over medium heat, heat 5 cups milk, Egg Beaters and sugar until thickened, stirring constantly. Remove from heat and stir in vanilla and rum extract. Cover and chill. Just before serving, thin with one cup skim milk and garnish with cinnamon and nutmeg. Serves 8.
Combine flour, milk, egg, salt, sugar and baking powder. Mix thoroughly. Cut boneless chicken into 1/2-inch strips. Sprinkle with salt and dip into batter. Fry in deep, hot fat until done and golden brown.
Combine first 5 ingredients in bowl; mix 2 minutes on low speed of electric mixer and set aside. Combine flour with remaining ingredients in a large mixing bowl; mix 3 minutes with electric mixer at medium speed. Add yeast mixture and mix well at medium speed. Cover and let rise in warm place until dough has doubled in bulk. Punch dough down; cover and refrigerate overnight. Shape in desired rolls and brush with melted butter. Let rise in a warm place (85°), free from drafts, about 2 hours, or until doubled in bulk. Bake at 400°.
Mix ingredients. Put in ovenproof dish. Bake at 350° for 20 to 25 minutes or until brown on top. Top with slivered almonds.
Mix brown sugar, margarine, granulated sugar and orange juice in a bowl until smooth. Add egg whites, one at a time until blended. Stir in pumpkin, corn syrup and molasses.
Preheat oven to 375°. Combine the flour, cheese, salt and pepper in a plastic bag. Place 6 to 8 pieces of potato in bag at a time. Shake to coat. Place coated pieces of potato in a 9 x 13-inch baking dish in which you have melted the butter. Put potatoes in a single layer. Bake in preheated 375° oven for 1 hour. After 1/2 hour, turn potatoes and sprinkle with remaining flour and cheese mixture. When done, they will be golden brown, crunchy on the outside and soft on the inside. Preparation time: 15 minutes; cooking time: 1 hour. Quick and easy. Makes 6 to 8 servings.
Add water to make a thin batter. If cooking fish, cut and salt. Dip in batter and deep fry until done.
Melt margarine; add sugars, egg and vanilla and beat well. Add nuts; stir in flour, salt and baking powder. Spread in an 8-inch square pan. Bake at 350° for 30 minutes. Cool and cut into squares.
Cook sliced squash 7 - 10 minutes or until fork tender; drain and mash slightly. Mix all ingredients together except cheese and bread crumbs. Pour into casserole dish and top with bread crumbs and cheese. Bake at 350° for 30 minutes uncovered.
Blend cream cheese, baking powder, milk and egg yolk together. Toast bread on one side. Spread untoasted side with deviled ham. Cover with a mound of cheese mixture. Bake at 375° for 10 to 12 minutes or until puffed and slightly browned.
Mix sugar and cornstarch in medium saucepan. Whisk in milk until smooth, then yolks until blended. Stir in lemon peel and juice. Add butter and whisk constantly over medium heat 5 to 7 minutes just until boiling. Remove from heat and stir 1 minute longer. Cover with plastic and cool. Stir in sour cream until blended. Pour into pie shell. Cover loosely and refrigerate at least 6 hours or up to 2 days. Before serving, add garnishes. Serves 8.
Cook meat, onions and pepper until pink is gone. Add taco seasoning and Ranch dip, then the rest of ingredients. Use as much water that you need to make the consistency you want. Simmer 45 minutes to 1 hour. Top with grated cheese of choice.
Melt margarine in pan and blend in flour. Add milk and other ingredients. Cook over medium heat, stirring until smooth and thick (approximately 7 minutes). Serve over broccoli or cauliflower.
Mix together tomato paste, tomato sauce, Ragu, package of spaghetti sauce mix and cooked ground chuck. Cook noodles in large amount of water until tender; drain and rinse. Mix eggs, cottage cheese, parmesan cheese, salt, parsley flakes and pepper. Layer noodles. Spread cottage cheese filling, Mozzarella cheese and meat sauce. Repeat steps until done. Top with cheese. Bake at 375 degrees about 30 minutes. Let stand 10 minutes before serving. Serves 8 to 10.
Saute onion in pan sprayed with nonstick cooking spray. Add remaining ingredients and simmer 20 minutes. Use for barbecued chicken or beef. Makes 1 1/2 cups.
Mix all ingredients together and roll into approximately 1-inch balls. Bake at 350° for 12 to 15 minutes.
Mix all ingredients in a blender. After thoroughly mixing, remove half of the ingredients to another container. Add ice to the top of the blender and mix with the remaining half of the ingredients. Repeat with other half and serve.
Slice top of the bread off. Scoop out bread from crust. Cut or tear bread into pieces and toast to serve with Brie. Butter inside of crust. Layer the Brie, mushrooms, garlic and toasted almonds on the inside of crust. Place the top back onto the round. Loosely cover with aluminum foil. Place the round on a cookie sheet. Heat in a 300° oven for about 20 minutes or until cheese has melted and ingredients are easily mixed. Keep aluminum foil on top and return to oven. Heat thoroughly (about 10 to 15 minutes or more). Serve with toasted pieces of bread.
Mix all together. Pour into greased baking dish. Bake until brown on top at 375°.
Cook carrots; drain. Make cheese sauce in normal manner. In buttered baking dish, put alternating layers of carrots, sauce and onion rings. Reserve some onion rings for topping. Bake at 350° until bubbly, about 20 to 30 minutes. Put remainder of onion rings on last 5 minutes.
Combine the first 4 ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Set aside. Slice away skin from ham. Score fat on ham in diamond design and stud with whole cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 325° for 1 1/2 to 2 hours. Baste every 15 to 20 minutes with sauce. Yields 10 to 14 servings.