HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover bottom of 11 x 15-inch pan with graham cracker crust made from last 3 ingredients. Save 1 cup crumbs. Slice bananas crosswise over crust. Slice ice cream in 1/2-inch slices and place over bananas. Sprinkle chopped nuts over ice cream. Freeze until firm.
Grease an 8-inch square pan. Stir the egg, brown sugar and vanilla together. Quickly stir in flour, baking soda and salt. Add walnuts. Spread in pan and bake at 350° for 18 to 20 minutes. Leave in pan. Cut into 2-inch squares. Makes 16.
Brown sausage in pan and drain all fat. Add softened cream cheese to the browned sausage and stir until cream cheese is melted. Add Rotele tomatoes and stir until well blended. Serve warm with corn chips.
Cook noodles as directed on the package, then drain, saving 1/2 cup of the water. Brown onion and sausage. Place noodles, sausage and onions in a large casserole dish.
Melt semi-sweet chocolate pieces in microwave on High for 1 1/2 to 2 minutes until shiny. Stir until smooth. Stir in 1 cup almonds; set aside. Melt white chocolate bars in microwave on High for 1 1/2 to 2 minutes until shiny. Stir in 1 cup almonds; set aside. Alternately spoon dollops of each mixture, side by side, onto waxed paper-lined cookie sheet, forming a thick layer of chocolate. With knife, cut and twist to create a marbleized effect. Top with sugar crystals. Refrigerate until firm. Break into pieces. Makes 1 1/4 pounds.
In skillet, brown beef and sausage; drain well. Add Cheez Whiz, stirring until melted. Stir in garlic powder and Worcestershire. Cool and spread on slices of rye bread. Line up on cookie sheets and freeze until topping hardens. Store in Ziploc bags. Bake frozen pizzas at 400° for 10 to 12 minutes. Yields 5 to 6 dozen pizzas.
Blend oleo, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake for 60 minutes, or until brownies pull away from sides, at 325°.
Place cabbage in boiling water and cook until leaves are softened and easy to separate. Remove leaves individually from cabbage head. Shred carrots; line bottom of casserole with 1/2 of carrots.
In large bowl, combine undrained pineapple, undrained orange sections and undrained fruit cocktail with flaked coconut and lemon juice. Sprinkle dry lemon pudding mix over fruits and toss lightly to combine. Chill. Just before serving, peel bananas and slice to make 1 1/2 cups of bananas. Fold bananas into lemon-fruit mixture; add nuts. Serve in dessert dishes or sherbet glasses. Top with whipped topping. Makes 10 servings.
Chunk potatoes. Boil and drain. Mix all ingredients together in 9 x 13-inch baking dish. Bake for 1 hour at 350°.
Cook the sweet potatoes just long enough to be tender; peel, then cut crosswise and lengthwise to form chunks. Let cool. Put into a 2-quart casserole dish or pan; dot with butter. Mix together the corn syrup, maple flavoring and bourbon, if used; pour over potatoes. Bake at 350° for 45 to 60 minutes. Garnish with parsley.
Melt margarine. Add other ingredients. Cook until thick on medium-low heat. Cool completely. Fold in a small carton of Cool Whip.
Mix all ingredients. Bake 20 minutes at 350° or microwave for 4 to 5 minutes. May also add chopped, drained pimento and/or Cheddar cheese.
Melt chocolate bits and butter. Stir until smooth; cool slightly and spread on top of other frosting.
Batter will be very stiff. Pat in the bottom of 9 x 13-inch pan.
Sift flour, sugar, salt, soda and spices. Gradually add oil and beat well. Add figs, nuts and vanilla. Pour into greased loaf pan and bake for 1 hour and 15 minutes at 325°. Pour sauce over cake while still warm.
Mix together cake mix, melted butter or margarine and 1 egg. Spread in bottom of greased 9 x 13-inch pan. Sprinkle nuts over top of cake mix layer. Mix cream cheese, sugar and 2 eggs together. Spread on top of nuts. Bake at 350° for 45 minutes.
Just before serving, break and crush taco chips. Toss with a mixture of all ingredients, except dressing. Then add enough dressing to moisten. Toss and serve immediately.
Place unopened can in a pan of boiling water to cover can. Boil for three hours, making sure can remains covered with water. Remove from heat and drain off water and let can cool for an hour or so. Refrigerate.
Heat oven to 350°. Toast bread; butter both sides. Cook and stir meat, onion, celery, prepared mustard and 1/2 teaspoon salt until the meat is brown and onion is tender.
Mix well. Bake 35 to 40 minutes in Bundt pan at 350° or in glass pan at 325°.
Cream butter and sugar together. Add beaten eggs. Add baking soda to sour milk, then stir flour, spices and milk alternately into creamed mixture. Simmer cherries on stove and sweeten to taste. Cool cherries; drain. Add cherries, vanilla and nuts to creamed mixture. Bake at 350° for 35 minutes or until done.
Mix all ingredients together and pour into 2 unbaked pie shells. Bake at 300° for about 45 minutes or until done.
In a large bowl, combine all-purpose flour, baking soda and salt. In another bowl, combine whole wheat flour, buttermilk and molasses. Add to first flour mixture and mix well. Stir in raisins. Pour into two well-greased coffee cans (5 1/4 x 3 3/4-inch). Bake at 350° for 45 to 60 minutes or until done.
Heat oven to 350°. Heat chocolate and shortening in 3-quart saucepan over low heat until melted. Stir in sugar, eggs and vanilla. Mix in remaining ingredients. Spread in greased rectangular pan (13 x 9 x 2-inch). Bake until brownies begin to pull away from sides of pan, about 30 minutes. Do not overbake.
Brown and drain the beef cubes. Add brown sugar and caramelize into meat. Add 2 cups water, beef cubes, bay leaves, garlic (crushed) and shallots. Simmer for 2 hours, stirring frequently and never allowing to loose level of liquid. Thicken to desired consistency with cornstarch. Serve with boiled potatoes and carrots.
Saute onion in small amount of oleo. Cook broccoli and drain. Mix the Cheez Whiz and soup; heat. Mix all together rice, broccoli, onion and soup mixture. Pour into a baking dish that has been sprayed with Pam. Heat in oven for a few minutes.
In a heavy 2-quart saucepan, mix sugar, butter, marshmallow cream and Pet milk. Cook and stir until a full rolling boil. Stir over medium heat 5 minutes. Take off heat and pour half of mixture into a heatproof bowl. To one half, add chocolate chips; to the other half, add caramel or butterscotch chips. Add nuts. Beat one half until chips are melted. Spread in a well buttered dish. Beat the other half and spread over first batch. Cool. Cut into squares.
Cook and stir onion and garlic in butter in a 10-inch skillet until tender. Stir in corn and remaining ingredients. Heat to boiling, then reduce heat. Cover and simmer until vegetables are tender, 10 to 15 minutes.
Combine flour and salt. Cut in shortening and butter. Add water, sprinkling 1 tablespoon at a time, until pastry holds together to form a dough. Wrap in plastic wrap and refrigerate 2 hours or overnight. Let stand a few minutes before rolling.
Saute onion and green pepper in margarine. Mix remaining ingredients, except bacon. Lay bacon strips over mixture; bake at 350° until bubbly and brown.
Preheat oven to 350°. Combine turkey with remaining ingredients in a large bowl. Mix well. Shape into a loaf and place on a rack in a shallow baking pan. Bake uncovered for 1 hour.
1st Layer: Crush pecan sandies cookies (finely) and mix with 1/2 to 1 stick melted butter. Press into bottom of a 9 x 13-inch pan. Bake at 325° for 15 minutes. Let cool.
Spread dough on cookie sheet; bake until golden brown and let cool. Mix cream cheese, dressing mix and mayonnaise; spread over dough.
Add all ingredients in bowl and mix well. Refrigerate 1 hour before serving. Yields 8 servings.
Remove all cartilage from crabmeat. In medium size pan, melt margarine or butter. Mix in flour. Slowly add milk, stirring constantly to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon juice, salt and pepper.
Wash cranberries and combine all ingredients in a heavy saucepan. Cook over medium heat until all cranberries have popped open (about 30 minutes). Remove from heat and allow to cool. Fill containers and store in cool place. Makes 6 (1/2 pint) jars.
Spread peanut butter on crackers. Put marshmallows on top and bake in oven at 350° for about 3 to 5 minutes (or until marshmallows start to brown).
Heat oven to 350°. In a small bowl, chill frosting mix (dry) and whipping cream for 1 hour. Grease and flour jelly roll pan. Prepare cake mix as directed on package. Pour batter into pan. Bake for 20 to 30 minutes. Cool 10 minutes; remove from pan and cool completely. Cut cake crosswise in half. Blend frosting mix and cream; beat until stiff. Fill layer with 1/2 the frosting mixture and almonds. Top cake with the rest of frosting mixture and almonds. Freeze at least 8 hours. Cut into 3 x 1 1/2-inch pieces. Serve with warm sauce. Makes approximately 15 servings.
Preheat oven to 375°. Prepare pastry mix and line a large (12-inch round) pie pan. Cut up sausage meat and ground beef into small pieces. Brown in a skillet.
Melt butter in a 9 x 9 x 2-inch baking dish. Mix sugar, flour, salt, baking powder and milk together. Pour over melted butter. Do not stir. Pour pie filling onto mixture. Do not stir. Bake at 325° for 50 minutes. Serve warm.
Layer all ingredients in trifle dish. Repeat layers, ending with Cool Whip. It looks pretty!
Melt oleo and add zucchini. Add onion, salt, pepper, water and bouillon. Cook until tender. In blender, blend zucchini to puree. Serve hot in cream soup bowls; top with sour cream.
Cook bacon and onion until brown. Add remaining ingredients. Place in baking dish. Cover with buttered bread crumbs and brown in oven at 350° for 30 minutes. Serves 4 to 6.
Place sugar, cocoa, milk and butter in a large bowl and cook on High setting 2 minutes in microwave. Stir well and reduce heat setting to Medium. Cook for 3 to 4 minutes until mixture starts to boil. Blend in vanilla, salt and peanut butter. Add oatmeal and drop by teaspoonfuls onto waxed paper; chill until firm.
Line bottom of casserole or Dutch oven with celery and onions. Lay brisket on top of vegetables and bay leaf on top of meat.
Cream butter and sugar together. Then add eggs and fruit. Mix in flour, baking powder, baking soda and salt. Add flavoring and mix well. Spoon into 2 greased and floured loaf pans (8 x 5 x 3-inch). Bake at 325° for approximately 1 hour or when bread tests done.
Boil chicken in saltwater until done and debone chicken. Save broth. Boil broth and chicken soup and pour over deboned chicken in a baking dish.
Mix in order given and pour into greased 12 3/4 x 9 x 2-inch baking dish or pan. Bake at 325° for 1 hour.
Preheat oven to 350°. Butter and flour a 1 1/2-quart ovenproof glass or metal loaf pan. Mix together cake mix, water, bourbon, eggs and melted butter. Beat for 30 seconds. Pour batter into greased pan. Bake for 30 to 35 minutes. Cool completely before removing from pan.
Cream sugar and shortening until light and fluffy. Sift remaining dry ingredients together and add eggs, beating well. Add this, milk and red food coloring to the creamed sugar and shortening. Bake at 325° for 1 hour and 15 minutes.
Mix all ingredients together. Grease and flour cookie sheet. Spread dough on greased cookie sheet.
In a large skillet, brown roast in hot fat. Sprinkle with salt and pepper. Put in large Dutch oven. Add water to partially cover meat. Cover pot tightly. Simmer for 1 hour, adding water when necessary.
Brown sausage and drain well. Cook macaroni as directed on package, drain well. Combine sausage and macaroni in a sprayed casserole dish. Slightly beat egg and mix with soup. Combine with macaroni and sausage. Sprinkle crumbs on top and bake at 350 degrees for 45 minutes.
Helpful Hints: Cover your board to roll your cookies on. Cover your rolling pin with a rolling pin sock. This helps keep the dough from sticking. This yields 7 pounds cookies.
Preheat oven to 375°. Spray bottom of a 9 x 13-inch baking dish with cooking spray. Mix spaghetti sauce and water. In another bowl, combine the cottage cheese, egg substitute, garlic powder and pepper. Coat the bottom of the baking dish with some of the sauce, then place a layer of hard (uncooked) lasagne noodles on top. Cover noodles with another layer of sauce, then spoon 1/2 the cheese mixture over the sauce. Repeat with a layer of noodles, then sauce, then cheese mixture. Finally add the remaining sauce, making sure that the noodles are completely covered. Bake, uncovered, at 375° for 50 minutes. Sprinkle some grated Mozzarella cheese over the top during the last 15 minutes of baking.
Layer chicken in bottom of a large oblong Pyrex dish (baking). Heat celery soup (no water), 1/2 stick butter and 1 cup chicken broth together. Pour over cubed chicken; add 1 package frozen vegetables (cauliflower, broccoli and carrot mixture). Mix Bisquick and milk. Will be thin. Pour over all. Bake at 325° or 350° for 1 hour. Serves 8.
Stir together; add 2 cups boiling water. Then cook 5 minutes, or until very clear. Cool mixture. Put berries in pie shell; pour glaze over and refrigerate. Top with whipped Cool Whip or whipped cream.
Butter bottom and sides of spring-form pan. Melt chips and water; set aside. Beat sugar and egg yolks, melted chocolate, salt and cream of tartar. Beat egg whites until stiff. Fold into mixture. Arrange ladyfingers or cookies around side of pan, standing upright. Crumble remainder on bottom of pan. Add mousse. Chill. Cover with Cool Whip.
Combine all ingredients with mixer until well blended. Store in refrigerator 30 minutes. Slice fruit: oranges, pineapple, grapes, pears, strawberries, plums, etc. Makes great appetizer.
Boil squash; drain and add butter. Beat egg and add to squash. Add onion, salt and pepper, then crackers. Pour into a 2-quart Pyrex casserole and sprinkle cheese on top. Bake at 350° for 20 to 25 minutes. Serves 6 to 8.
Boil mixture of margarine, sugar, cocoa and milk. Let boil for 2 1/2 to 3 minutes. The mixture will thicken up. Add in the peanut butter and oats. Drop by teaspoon onto wax paper. Allow time for cookies to set, approximately 30 minutes.
Use half Cool Whip. Mix frozen lemonade, Eagle Brand and Cool Whip in bowl. Place mixture in pie crust. Chill 1 hour. Cover pie mixture with remaining Cool Whip. Serve cold.
Mix together. Add enough water to make mixture almost soupy. Have black iron skillet greased with bacon drippings and spattering hot. Pour mixture in pan cook on medium heat until brown, then turn over and cook until done. Serves 4-6.
Cook wings and first 6 ingredients over a low flame until tender. Add 1 quart water, potatoes and rice. Bring to a boil and then turn heat to low until rice is soft. Can also be made with leftover meats and fish instead of wings.
Chop up crab, onion and celery. Add mayo, as much as to your liking, mix well and chill for 2 hours before serving.
Mix beans and taco seasoning. Layer in bottom of dish. Peel and seed avocado, then mash it. Blend in lemon juice and sour cream until smooth. Layer on top of bean mixture, then a layer each of the remaining ingredients in order as listed.
Melt chocolate and butter over hot water. Add remaining ingredients except nuts. Mix well. Spread in 15 x 10 x 1-inch pan. Sprinkle with nuts. Bake at 400° for 12 minutes. Cool and cut.
Beat egg whites and cream of tartar to soft peaks. Beat in dry milk and sugar. Beat to stiff peaks. Place cantaloupe slices on cookie sheet. Top each with a scoop of ice cream. Cover with meringue, covering each cantaloupe slice and ice cream completely. Bake 5 minutes at 500° or until lightly browned.
Roll steak in flour. Fry in oil until browned. Place meat in 1 1/2-quart casserole dish, no excess fat. Scrape up brown drippings in pan. Add to meat. Arrange potatoes, onion and parsley in pan. Salt and pepper to taste. Add tomato sauce. Cover. Bake at 350° for 1 1/2 hours. Makes 4 to 5 servings.
In a large mixing bowl, cream together butter and sugar. Add eggs. Beat until light and fluffy. Add almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn mixture into the pan. Spoon pie filling into cake pan in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until done. Filling will sink into cake while baking.
Heat oil. Add the onion and cook until softened, about 3 minutes. Add the tomatoes and jalapenos; cook 3 minutes longer. Add clam juice, chicken broth and marjoram. Bring to a boil. Reduce heat and simmer 5 minutes. Add the shrimp and simmer about 5 minutes, until they are pink, loosely curled and opaque.
Chop cabbage. Saute with oil and salt for about 30 minutes. Make dough as directed below and mix with cabbage. (Shell macaroni may be substituted for dumplings.)
Combine tomatoes, onions and bell pepper. Stir in pickling salt and let set overnight. Rinse with clear water and drain well. Make syrup.
Melt butter in heavy saucepan on low heat. Add marshmallows. Stir until melted smooth. Remove from heat. Add broken pretzel sticks; mix lightly until well coated. Drop by rounded tablespoonfuls onto greased baking sheet. Melt caramels with water in heavy saucepan on low heat, stirring frequently. Add peanut butter; mix well. Drizzle over treats. Cool.
Cream together sugar, shortening egg, vanilla and milk. Add cherries, walnuts and flour. Bake at 375 degrees 12 - 15 minutes.
To corn, add sugar and salt; stir well. Mix the beaten eggs and milk together. Pour mixture into the corn. Add the melted butter. Mix thoroughly and spoon the mixture into a well buttered 1 1/2-quart casserole. Sprinkle with nutmeg. Set the casserole into a pan of hot water and set this into a 350° oven for 35 to 40 minutes until set. Test inserting a clean knife into the center of the pudding. If it comes out clean, it's done.
Cut beef into 1 1/2-inch cubes (or you may substitute an equivalent amount of ground beef). Spray a large, nonstick skillet or heavy Dutch oven with cooking spray. Add beef; brown over high heat. Turn frequently to prevent sticking. Drain fat, if any, from pan. Add remaining ingredients, except olives and rice. Cover and simmer 2 hours or until meat is tender. Uncover; simmer until nearly all liquid evaporates. Stir in olives and heat through. Serve with cooked rice.
In a blender, combine milk and melon. Blend until smooth. Add yogurt and blend. Serves 4.
Preheat oven to 400°. Combine first 5 ingredients in medium bowl and mix well. Combine water, butter and salt in large saucepan and bring to a boil. Remove from heat and immediately add flour, beating until mixture leaves sides of pan and forms ball. Add eggs, one at a time, beating thoroughly after each addition. Thoroughly blend in crab mixture. Drop by small teaspoonfuls onto ungreased baking sheet. Bake 15 minutes, then reduce heat to 350° and bake 10 minutes more. Makes 4 dozen.
Combine flour and salt. Heat water. Add sugar; dissolve. Add oil and Starter to sugar mixture. Add liquid to flour mixture; stir into dough. Knead lightly. Return to oiled bowl. Let rise in a warm place overnight. In the morning, punch down; knead 1 minute. Divide into 3 loaf pans (oiled). Oil top. Cover; let rise until approximately 4 p.m. Bake at 350° for 35 to 40 minutes.
Cook and drain macaroni. Rinse with cold water; drain well. Add next 5 ingredients and mix well; chill. Just before serving, fold in next 3 ingredients. Season to taste. Serves 6 to 8.
Soak nuts and raisins in bourbon for 2 hours. Drain, saving liquid for cake. Cream butter and 1/2 the sugar well; add egg yolks. Beat well. Add flour and bourbon, rotating. Add vanilla; mix well. Mix in nuts and raisins. Beat egg whites until stiff. Add the other 1/2 sugar. Fold into dough. Bake at 275° for 1 1/2 hours. Makes 2 loaves.
Rinse shrimp and drain well. Mash 1/2 of the shrimp with a fork. Mix with French onion dip. Fold in the rest of whole shrimp. Chill.
Cut shortening into flour and salt mixture. Mix together egg, vinegar and water. Add to flour mixture. Chill in refrigerator for short while. Roll out. Makes 3 pie crusts. Bake at 350° for 20 to 25 minutes.
Stir and bring to a boil the water and sugar. Add flavoring. Vanilla and maple are the easiest to find. But you can use any flavoring that you like. This will keep in the refrigerator in a covered jar.
Use pond-raised catfish fillets. I personally like the 3 to 5-ounce size, if you have a choice. My son, John, buys them from one of the ponds in Mississippi in a 15-pound box and I keep them in the freezer. Take out the number of fillets you think you will need and thaw in cold water. When thawed, drain water off fish and pat lightly with paper towels. Don't get them too dry or they won't hold the batter well. Mix the amount of white cornmeal you think you will need with salt and black or red pepper to taste. I sometimes put just a sprinkling of garlic powder in, too. Dredge fish in this mixture on both sides, making sure the whole surface is well covered. Lay on a cookie sheet, in layers, with paper towels between each layer. Keep in refrigerator until ready to cook.
Mix together and freeze in cube trays. To serve, fill glass 3/4 full of frozen cubes, fill with 7-Up or Squirt. Mix and serve.
Mix all ingredients except Cheddar cheese and parsley. Microwave for 2 to 4 minutes on 50% power to blend flavors. Add Cheddar cheese and chill. After chilling, form ball and roll in chopped parsley. (May use dry parsley.) Serve with assorted crackers.
Cream oleo and Crisco. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in beaten egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake for 25 minutes at 350°.
Heat oven to 375°. Mix spinach, Mozzarella cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each pasta shell with a heaping tablespoonful of spinach mixture. Place in greased 12 x 8-inch baking dish. Spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Makes 4 servings.
Dissolve yeast cake in 1 cup of warm water. Mix as for biscuits. Roll and cut out. Let stand for 1 hour. Bake for 10 to 12 minutes at 425°.
Stir together flour, milk powder, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water to make dough soft. Turn out onto floured surface. Knead to smooth ball. Divide into eight balls. Cover and let rest ten minutes. Turn out onto floured surfaces. Roll each ball into six inch circles. Fry one at a time in deep, hot, cooking oil until golden brown, turning once. Drain and serve hot.
Mix all ingredients, except pecans and parsley, into salmon and chill for several hours for better handling. Then roll in chopped pecans and chopped parsley. Serve as spread for crackers.
Slice and cook broccoli; drain and set aside. Blend together the soup, mayonnaise, water chestnuts and curry powder. Place broccoli in 1 1/2-quart casserole dish. Squeeze lemon juice over top and cover with soup mix. Can top with breading and melted butter. Bake at 350° for 20 to 25 minutes.
Put first 3 ingredients in large bowl that can withstand heat. Mix sugar and milk in a large saucepan. Bring to a simmer at moderate heat, stirring constantly. Reduce heat to just maintain that simmer and continue to cook for 8 minutes, stirring constantly as mixture scorches easily. Add sugar and milk mixture to first 3 ingredients; stir quickly until creamy. Add vanilla. Place in greased 9 x 13-inch dish and refrigerate to cool and harden. Remove from refrigerator about 15 minutes before cutting for easier cutting. May add one cup of any type of nuts when vanilla is added, if desired.
After cake cools, cut into squares. Mix pudding in another container. In a trifle bowl, layer as follows twice: cake, pudding, Cool Whip and grated candy. Layer twice, then sprinkle extra candy on top.