HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together vanilla or chocolate wafer crumbs, melted butter and peanuts. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix until smooth cream cheese, peanut butter and powdered sugar. After mixing until smooth, fold in Cool Whip. Pour over cooled wafer layer. Mix chocolate pudding with milk and pour over the previous layer. Spread Cool Whip on pudding layer; sprinkle nuts on top. Grate chocolate candy bar or crumbs on top of Cool Whip.
Heat the first 2 ingredients to dissolve. Add the buttermilk and mix. Cool. Whip the Dream Whip or use the Cool Whip and fold in along with the nuts. Refrigerate.
Use food processor to chop wafers fine and nuts, not so fine. Put wafers and nuts in large mixing bowl. Cut cherries. Add with mixed fruit to wafers and nuts. Mix well. Add milk and mix well. (Will be sticky.) Using your hands, divide into 3 parts. Put wax paper or plastic wrap on countertop. Sprinkle 1/3 box of powdered sugar and roll 1 part fruit mixture in sugar to form a long roll. Wrap in the wax paper. Prepare other 2 parts the same way. Store in freezer. Slice when ready to serve.
Dump all 3 cans of beans into a cake pan 11 x 14-inch or such. Chop onion to taste (I use a medium size onion) but try not to overpower with onion, but be sure to use enough. In other words, whatever turns you on, put it in. I use about 1 1/2 cups brown sugar, but if you don't like it too sweet, cut it back to 1 cup. Put in 1/2 to 3/4 cup catsup. Fry bacon (I use 6 to 8 strips fried crisp and drain on paper towels). Break them up into small pieces rather than leave them whole to get the bacon flavor throughout the mixture. Stir this mess up so it is a uniform mixture. Put it into the oven and bake at 325° for about 1 hour or until it looks like it's done. I always take samples of each kind of bean in the mixture and sample to be sure they are cooked thoroughly.
Stir grits into briskly boiling water. Reduce heat to simmer & cook for 3 - 4 minutes, stirring occasionally. When the mixture is quite thick, remove from heat and add oleo, cheese, and garlic. Preheat oven to 350°. When the oleo and cheese have melted and the mixture has cooled a bit, add the eggs. Mix well. Pour into a greased casserole dish and bake for about 30 minutes or until firm and golden brown.
Saute onion in melted butter until golden brown. Beat eggs thoroughly and stir in milk, cornmeal, cream-style corn and salt. Mix in sauteed onion, green pepper and cooked zucchini. Turn into a greased 2-quart casserole. Bake in a moderately slow 325° oven for 1 hour and 15 minutes. Crumble crisp bacon over the top and sprinkle with Mexican pepper seasoning. Serves 6.
Brown ground beef and onion. In separate saucepan, add tomatoes, soups and 2 cans of water. Stir over medium heat until blended. Pour chips into a 9 x 13-inch baking dish. Pour ground beef over the chips and then cover with soup mixture. Sprinkle cheese on top. Bake at 375° for about 20 to 30 minutes or until bubbly.
Mix well and place in casserole. Bake, uncovered, in a 350° for 45 minutes. Crumble Ritz crackers and mix them with butter. Spread over top and cook during the last 20 minutes.
Mix well all ingredients in one bowl. Put into long rolls in Saran Wrap. Chill in refrigerator. Slice and bake at 325° for 10 to 12 minutes. Sprinkle with sugar while still warm or dip each cookie in sugar before baking. Makes 4 dozen or more cookies.
Mix together all ingredients except tortillas. Spread some mixture on tortillas to within 3/4-inch of edges. Carefully roll up. Refrigerate covered or wrapped in plastic wrap overnight. Cut into 1/2-inch slices to serve.
Mix together and pour Catalina dressing over it just before serving to keep Fritos crisp.
Trim edges of bread. Melt butter in microwave. Spoon melted butter onto bread and spread. Sprinkle cinnamon-sugar mixture all over. Fold over bread and enjoy!
In 3 quart oblong baking dish, place chicken; top with cheese. Stir soup and spread over cheese; top with tomato slices. Combine melted margarine and stuffing; sprinkle over tomatoes. Bake at 400° for 25 minutes or until chicken is no longer pink. Serve over rice. Makes 8 servings.
Saute onion diced fine in 4 tablespoons margarine until tender. Add paprika. Cook until bubbly. Put in bowl and set aside. In same pan, melt 4 tablespoons margarine and cubed beef, which has been floured. Cook until browned. Add onion, paprika mixture, beef broth and 1 can water. Heat to boiling, stirring. Add tomato sauce and 1 can water. Once again, heat to boiling, add potatoes which have been diced. Reduce heat to simmer. Simmer at least 2 to 4 hours. Makes 6 to 8 servings.
Dissolve cherry jello in hot water. Do not let congeal, but add the cherry pie filling, crushed pineapple with liquid and chopped pecans, if desired. Set in refrigerator to congeal. This congeals quickly. Lime Jell-O can be used also.
Cream together the margarine, sugar and flour. Add crushed pineapple and vanilla. Put into unbaked pie shells. Preheat oven to 375° and turn down to 350° when pies go into the oven. Bake about 30 minutes.
In large saucepan, brown sausage bits until light brown. Push to side. Add butter and diced onions; cook until transparent. Add cabbage; heat 2 minutes. Add water; cover and simmer for 10 minutes. Stir in Veg-All, tomatoes and seasonings. Simmer for 10 minutes.
Mix all together. Bake on 350° for 25 to 35 minutes in 9 x 13-inch greased pan and 20 to 30 minutes in jelly roll pan.
Combine the Ranch dressing with the celery salt and salad seasoning. Mix thoroughly. Drain chicken and shred. Combine with the dressing. Mix thoroughly. Add water chestnuts and gently toss to coat. Serve on crackers or use as a stuffing in fresh tomatoes.
Cut cucumber, tomatoes, green peppers and onion into small bite-size pieces. Mix all ingredients well with hands.
Mix cream cheese and sour cream until smooth. Add remaining ingredients. Stir to blend. Spread 1/8 inch of mixture on flat tortilla. Roll up as jelly roll. Chill, slice in 1/2 inch slices. Makes about 7 dozen appetizers.
Mix ingredients. Form small balls. Place on cookie sheet. Bake at 325° until brown.
Put head of cabbage in boiling water to remove outer leaves. Mix ingredients together and roll in cabbage leaves. Pour 1 can tomatoes over cabbage rolls. (Can also add 1 can sauerkraut, if desired.) Bake at 350° for 1 hour.
In a large skillet cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. Stir in tomato sauce, wine, parsley, oregano, salt and cinnamon. Bring to boiling; reduce heat. Simmer for 10 minutes. Gradually stir meat mixture into one of the eggs; set aside.
Mix cake and add 1/2 can of coconut in batter. Bake in cookie sheet pan at 350° for 20 to 25 minutes (no more). When done, poke holes in cake and pour coconut milk over cake. Mix Cool Whip and 1/2 can of coconut. Spread over cake while warm.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle coconut. Bake at 350° for 40 minutes. Serve warm or cool. Pie makes its own crust.
Cut potatoes for frying (about 6 good ones). Coat with 1 heaping tablespoonful of flour. Fry in deep oil. Salt to taste.
Boil and flake chicken; mix together with cream cheese, sour cream, peas, onions and seasonings. Flatten each crescent roll; place by spoonful on each crescent roll and roll large end to small end. Roll in melted butter, then in bread crumbs. Bake at 350° for about 30 minutes. Top with melted cheese or chicken gravy.
Cream butter thoroughly. Gradually add sugar, beating until light and fluffy. Drop in egg and blend thoroughly. Add vanilla. Add flour, sifted with the salt, mixing well. Spread batter evenly in ungreased 10 x 15-inch pan. Bake 25 minutes at 350°. Remove from oven. Spread at once with melted chocolate and sprinkle with nuts. Cut into squares while still warm.
Cook broccoli and drain. Add other ingredients. Sprinkle crushed Cheese Nips on top. Bake at 350° for 30 minutes.
Mix thoroughly. Roll into balls (good teaspoonful dough). Flatten with glass dipped in sugar. Bake at 350° for 12 minutes. Watch closely. Take out when lightly brown. Don't brown too much.
In an oblong dish, grease bottom with margarine. Add 1/2 cup uncooked rice. Shake it so it covers bottom of dish. Cut up chicken and lay pieces in pan.
Preheat oven to 375°F (190°C). Lightly butter a 2-quart casserole. Crush 1/2 cup of the corn chips and reserve for top. In a medium bowl, combine remaining corn chips, Ready Hamburger Mix, chili, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes, until heated through. Remove from heat. Spread sour cream on top. Sprinkle with grated cheese and reserved crushed corn chips. Bake 5 more minutes until cheese is melted. Makes 6 servings.
Use medium blade of food grinder to cut peppers and onions. Drain juice from vegetables. Add to vegetables the salt, sugar and vinegar. Heat to boiling point and boil gently for 5 minutes. Put into hot, sterilized jars and fill to top immediately. Makes 4 1/2 pints.
Mix together the first 5 ingredients thoroughly. Spread a thin layer on a tortilla and roll up tightly. Repeat process. Wrap rolled tortilla in plastic wrap and refrigerate or freeze. Prior to serving, allow rolls to return to room temperature before slicing into 1/3-inch slices.
Cream butter and sugar together until fluffy by using mixer. Add flour, which has been measured and sifted, a little at a time. Add eggs, one at a time. Add vanilla. Place into a cool oven and bake 1 1/2 hours at 325° to 350°. (Make sure pan is greased and floured.)
Beat together the cheese, A.1. sauce and curry powder. Blend in the minced chicken and celery. Mix together the parsley and almonds. Set aside. Mix cheese, A.1. sauce, curry powder, chicken and celery together and form into logs. Roll logs in parsley mixture. Slice and serve on Ritz crackers.
Sift flour, baking powder and salt. Add sugar and mix. Cut softened butter into flour mixture until fine. Add egg, flavorings and milk. Blend thoroughly. (May work this with your hands to mix well.) Refrigerate dough for 2 hours. Roll dough on floured surface 1/8 to 1/4-inch thickness. Bake at 350° for 5 to 8 minutes. Watch closely.
Heat oven at 325°. Combine butter Crisco, 3/4 cup powdered sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Combine flour, oats and salt into mixture. Round teaspoon of mixture into balls. Place 2 inches apart on ungreased baking sheet. Bake at 325° for 15 to 18 minutes or until bottoms are light golden brown. Cool 2 minutes on baking sheet. Roll in sugar while warm. Cool completely on cooling rack. Re-roll in sugar. Makes about 4 dozen.
Combine the sour cream and brown sugar. Mix well. Stir in coconut and nuts. Great on German chocolate cake. I like to make the cake in a 9x13 baking pan and then I spoon this icing onto the cooled cake. As it sets, it will thicken and look similar to the traditional German chocolate icing but it's not as rich and creamy.
Toss apples in water and lemon juice. Place in a lightly-greased baking dish (small oblong to medium Pyrex is best). Combine flour, sugar and salt; cut in butter until resembles coarse meal. Sprinkle flour mixture over apples. Bake, uncovered, at 350° for 35 minutes before removing from oven; sprinkle cheese cheese on top. Serve. Good with meats or anything.
Fry hamburger, onion, garlic and green pepper. Drain, stir in green chilies and a pinch of salt and pepper. Fill tortillas. Fold so ends are closed. Fry in 1-inch of oil until golden brown.
Combine first 6 ingredients in a Dutch oven. Bring to a boil, reduce heat and simmer 10 minutes. Discard spices. Serve warm and garnish each serving with a cinnamon stick, if desired. Makes 9 cups.
Cream first 3 ingredients well. Then add the remaining ingredients (eggs one at a time, stirring after each) and cream well. Mix pecans and raisins with 1 tablespoon flour. Then add this to the batter mix. Bake in a tube pan at 325° approximately 1 hour and 20 minutes. Start the oven out cool with cake.
Parboil squash about 3 minutes. Drain. Combine remaining ingredients, except for bread crumbs and butter. Place in baking dish, alternate squash with filling. Top with bread crumbs and melted butter. Bake at 375° for 35 minutes.
Preheat oven to 350°. In small saucepan, heat wine and juice until mixture boils; turn off. Add raisins and cinnamon; stir. Cover and let set for 15 minutes. Core each apple, leaving at least 1/2 inch of bottom intact. Score around bottom of apple and peel to score line. Place apples in a glass baking dish so they are not touching. Stuff with juice soaked raisins; spoon remaining juice evenly over apples. Put water in dish to cover 1/3 inch. Cover with aluminum foil. Bake 20 minutes. Remove foil; bake 20 minutes.
Combine chicken, soup, milk, and onion. Cook over low heat until bubbly. Unroll crescent rolls; flatten - spoon chicken soup mixture in center. Add grated cheese - roll and place in casserole. Repeat this process on each crescent roll. Cover with remaining soup. Bake at 350 degrees for 25 minutes. Add more grated cheese after taking from oven. Serves 8.
Heat oleo in medium skillet over medium-high heat until melted. Cook turkey in oleo mixture until brown. Place turkey and carrots in a shallow 2-quart casserole. Mix brown sugar and cornstarch in a small bowl. Stir in orange juice, garlic salt, basil and pepper. Pour over turkey and carrots. Add onion over top. Cover and bake at 350° about 1 1/4 hours or until carrots are done. Salt and pepper to taste.
Combine sugar and corn syrup in an 8 to 12-cup measure cup with handle; microwave on High 4 minutes. Add peanuts; microwave on High for 3 to 5 minutes. Stir one time. Add butter and vanilla. Microwave on High for 1 to 2 minutes. Stir in baking soda; mix until blended. Quickly spread on greased cookie sheet. Rest 30 to 40 minutes. Break into pieces.
Combine flour, corn meal and soda in a large bowl; make a well in center of mixture. Combine eggs, buttermilk and oil; add to dry ingredients, stirring until smooth. Pour 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Yields 24 (4-inch) pancakes.
Mix together and keep in jars or plastic containers. Use 1/3 cup of powdered chocolate in 1 cup of hot water.
Dissolve jello in boiling water. Add frozen berries and applesauce. Mix until berries are thawed. Add lemon juice. Pour into a 9 x 13-inch pan or jello mold. Serve with Miracle Whip and sour cream garnish.
Cream sugar and shortening. Add eggs, then other ingredients. Roll thin; cut and place on greased cookie sheet. Bake in moderate oven.
Brown chicken in Crisco. Remove from skillet. In remaining oil, saute onion, pepper, mushrooms and garlic. Stir in remaining ingredients. Place chicken on top of mixture. Cover and simmer 35 minutes or until chicken and rice are tender. Makes 4 to 6 servings.
Beat eggs slightly; add milk, salt and sweetener. Combine corn with remaining ingredients; add to egg mixture. Mix well; pour into lightly oiled baking dish. Bake at 350° for 1 1/2 hours. Serves 6.
Brown onion and hamburger with chopped garlic; drain. Mix with the flour and salt and pepper to taste. Fill pie crust with meat mixture. Top with the shredded Cheddar cheese.
Melt chocolate and butter together; cool. Beat eggs with sugar in a large bowl; set aside. Mix flour with baking powder and salt. Add to egg mixture. Add cooled chocolate to this, also 1 cup chopped nuts (optional) and vanilla. Bake at 350° for 20 to 30 minutes in two 8 x 8-inch pans.
Combine first four ingredients in medium to heavy saucepan. Bring to boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil lined 8-inch square or round baking pan. Sprinkle with additional pecans if desired. Chill until firm.
Cook the onion in butter in a saucepan over medium heat until transparent. Add the beef and cook, stirring until beef is light brown. Add the flour, salt, pepper, mushrooms and soup and cook for 5 minutes. Add the sour cream and simmer 15 more minutes. Serve over rice or noodles. Serves 6.
Put beef through grinder. Place in double boiler with egg, cheese and tomato paste. Cook until mixed. Chill spread. When ready to serve, spread on crackers.
Mix and pour into loaf pans. Bake at 350° for 45 minutes to 1 hour.
Mix jello, water (hot and cold), marshmallows, pineapple and bananas together and let chill. Cook together butter, flour, egg, sugar and pineapple juice. Let cook, then spread on top of chilled jello. Beat together cream cheese and Dream Whip as directed. Spread as topping.
Combine all ingredients. Use 3 to 4 teaspoons of tea to 1 cup boiling water.
Mix and bake cornbread according to directions. Cool and crumble. Combine all ingredients. Put in dish. Cover, chill and serve.
Fill 1 quart measure firmly with fresh dandelion blossoms. Rinse blossoms and cut stem close to flower heads. Cover blossoms with 2 quarts boiling water and set mixture aside to cool. Combine sugar and 2 cups cold water and bring to a boil to make 3 cups syrup. Add syrup, lemons and oranges to blossom mixture. Let stand for 3 days. Strain and serve over cracked ice. Makes more than 2 quarts non-intoxicating beverage.
Combine eggs, parsley, cheese, milk, garlic powder and pepper and mix. Place chicken in this marinade and refrigerate for two hours. Bread each chicken breast and fry in oil. To the oil remaining from frying, add a little water, wine, salt and pepper, parsley and mushrooms. Pour this mixture over cooked chicken. Serve.
Heat 1 tablespoon of oil in wok or large skillet over medium heat. Add cabbage, snow peas, green onions and garlic. Stir-fry for 3 minutes or until vegetables are crisp-tender. Remove vegetables. Reserve.
Brown beef with onion and pepper; drain. Stir in water, rice and bouillon, bring to a boil and simmer (covered) 20 minutes. Stir in tomato, sprinkle cheese; cover, turn off heat. Let sit 2 to 3 minutes to melt cheese.
Mix all together. Chill half, then spread with 1 pint sour cream. Pour rest of Jell-O mix over and chill.
Cut off tops of green peppers; remove seeds and membrane. Precook green peppers in boiling water about 5 minutes; drain. Sprinkle inside with salt. Brown meat and onions; add tomatoes, rice Worcestershire sauce, salt and pepper. Cover and simmer until almost tender, about 5 minutes. Stuff peppers and stand upright in a 10 x 6 x 1 1/2-inch baking dish. Bake, uncovered, at 350° for 25 minutes.
Mix flour, salt and Crisco until crumbly. Add water and mix into ball. Roll and line pie plate. May double for 2 crust pie. Easy enough for a child to make.
Pre-cook piecrust according to directions on package. Cool. Thickly slice tomatoes. Slice the onion slightly thinner than the tomatoes. In a mixing bowl, combine the mayo, cheese, basil, salt, and pepper.
Stir sugar, vanilla and pecans into melted butter. Sift together flour and add to butter mixture. Form into 42 balls, using 1 teaspoon for each. Flatten one end by pressing onto greased cookie sheet and pinch top to resemble acorn. Bake at 350° for 15 minutes. Cool.
Grease a 9 x 13-inch pan and place apples in bottom. In a bowl, mix flour, sugar, baking powder, cinnamon and salt. Add unbeaten egg. Cut or stir in the egg until all is coarse like oatmeal. Put this over top of the apples. Melt margarine. Pour over the flour mixture. Sprinkle chopped nuts on top. Bake at 350° for 30 to 40 minutes or until brown on top.
Layer lettuce and fruit in order given, sprinkling orange juice on apples. Combine mayonnaise and sour cream. Spread over fruit. Sprinkle cheese on top. Cover tightly and refrigerate. (Best made night before.)
Coat meat in flour and brown. Add remaining ingredients and simmer for 2 to 3 hours. Thicken or use beef gravy mix. Serve over noodles or rice.
For the sauce, pour the oil that has separated from the contents of the jar into a skillet. Heat the oil, add the mole paste and briefly fry (2 to 3 minutes) over medium heat. Slowly add the chicken broth, stirring constantly. Bring to a boil, then reduce to simmer. Keep warm for tortilla preparation.
Mix cabbage, seeds, onions and nuts. Break noodles and mix with cabbage mixture. Sprinkle with sauce, sugar and seasoning. Add vinegar and oil. Mix well.
Sift together first 3 ingredients. Pour boiling water over All-Bran; set aside. Cream together sugar and shortening in a 6-quart bowl until light and fluffy. Add eggs; beat well. Blend in buttermilk, Bran Buds and soaked All-Bran. Add sifted ingredients; mix well. Fill greased tins 2/3 full. Bake at 400° for 20 minutes or until brown. Unused batter can be stored in refrigerator up to 6 weeks. Makes 5 dozen.
Melt the margarine, chocolate chips and peanut butter together. After all is melted and mixed thoroughly, gently fold in the Corn Chex cereal. Mix well until all pieces are coated with chocolate mixture. Be careful not to break cereal pieces. Pour powdered sugar into a brown paper grocery bag. Pour coated cereal into the bag. Close the bag and shake until all is well coated. Spread on cookie sheets to cool. Eat it up! Mmm good!!
In 1 1/2-quart microwave dish, stir together sugar, cocoa, salt, milk and vanilla. (It will be stiff.) Top with butter (sliced). Microwave on High for 2 minutes. Stir until smooth. Blend in nuts.
Melt half the butter in a 9 x 13-inch dish. Mix in potatoes. In a medium bowl, combine soup, sour cream, onion and cheese. Pour over potatoes. Combine corn flakes and remaining butter. Sprinkle over potatoes. Bake in oven at 350° for 1 hour.
Heat oven to 375°. Mix all ingredients and bake on ungreased cookie sheet. You can use any flavor of cake mix.
Mix together. This will be very dry. Let stand 1 hour at room temperature. Melt chocolate chips and paraffin. Shape first mixture into small balls. Dip into melted chocolate mixture using a fork. Place on wax paper to dry. Full recipe makes about 90 balls.
Dissolve jello in water. Add pineapple juice. Chill until slightly thickened. Mix cranberries and sugar. Set aside. Add all ingredients to jello. Chill until set.
Beat eggs until foamy in a large bowl. Gradually beat in sugar. Stir in melted oleo. Sift together flour, baking powder and salt. Mix into egg mixture. Mix in dates, nuts and candied fruit. Spread in well-greased 8-inch square pan, 8 x 8 x 2-inch. Bake at 325° for 30 to 35 minutes until top has a dull crust. Cut into squares while warm. Cool, then remove from pan and brush with powdered sugar. Serves 12.
Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add flour and combine until dough is smooth. Chill overnight. Roll dough to 1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the center of each. Spoon jam into each indentation. Bake on oiled cookie sheets at 450° for 15 minutes. Crust should be golden brown and possibly flaking. If not, return for additional few minutes. Makes 12.
Sort and wash the berries, remove stems and caps. Crush berries to extract 4 cups of juice, combine juice with sugar in a large saucepan and mix well. Place over high heat and cook, stirring constantly until it comes to a rapid boil. Boil hard for one minute, again stirring constantly. Add pectin and bring to a full rolling boil. Boil one more minute stirring constantly. Remove from heat, skim off the foam with a metal spoon. Pour jelly quickly into sterilized glasses. Seal and cool. Yield about 8 to 9- 1/2 pints.
Mix milk, eggs, cinnamon and 2 tablespoons honey. Dip bread in mixture on both sides. Put into greased 2-quart shallow baking dish. Pour remaining mixture over bread. Drizzle with melted butter or oleo and remaining 2 tablespoons honey. Bake in 350° oven 30 minutes or until golden brown and knife inserted comes out clean.
Arrange broccoli in Pyrex baking dish. Combine chicken, onion, soup, salad dressing, lemon juice and curry powder; put on top of broccoli. Sprinkle with cheese. Combine crumbs and butter; sprinkle over top. Bake for 35 to 45 minutes at 350°.