HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix vanilla pudding and milk together. Set aside. Cream together the cream cheese, pudding mixture and confectioners sugar. Using an 8-inch clay pot, spread small amount of pudding-cream cheese mixture in bottom and along sides of pot. Dust bottom and sides with cookie crumbs. Beginning with cookie crumbs, put a layer of crumbs, followed by a layer of the pudding-cream cheese mixture, then a layer of Cool Whip. Repeat the layers all the way to the top, putting the 1 1/2 cups of reserved cookie crumbs on top. (You can stick a silk flower with green leaves in the middle of the pot. Also, you can use a small garden hand spade as a serving utensil.) Chill about 1 hour before serving.
Cook noodles. Put 1 tablespoon bacon drippings in frying pan. Brown onion. Add hamburger, salt and pepper to frying pan. Cook. Add spaghetti sauce to meat. Cook and strain noodles and add to sauce mixture. Grease large casserole with margarine. Put a layer of sauce and noodles, then a layer of cheese. Do this until all of sauce mixture is gone. Bake at 375° for 30 minutes.
Heat oven to 350°. Grease and flour 3 round 9 x 1- 1/2 inch round pans. Beat flour, sugar, shortening, buttermilk, egg yolks and vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, for 2 minutes. Stir in coconut and pecans. Pour into cake pans. Bake 30 to 35 minutes or until cake springs back up when touched lightly in the center. Cool 10 minutes, remove from pans. Cool completely. Fill layers and frost top and sides of cake with cream cheese pecan frosting. Garnish with pecan halves. Store in refrigerator.
Drain off the juice from all the fruits. Mix all the ingredients in a large bowl. Refrigerate.
Mix ingredients together. Cook 1 to 3 hours in slow cooker (crock-pot).
Mix melted butter with sugar, eggs, juice of mandarin and then add the remaining ingredients. Put in cake pan (size variable) and place in oven for 40 to 45 minutes (medium temperature). When done, add powdered sugar on top.
Melt chips together in double boiler (or can microwave). Add peanuts and chow mein noodles. Mix to coat. Drop by teaspoonful onto waxed paper. Put in refrigerator to harden.
Beat whipping cream with sugar until thickened. Fold in mayonnaise and mashed bananas. Add rest of ingredients; pour into pan and freeze. Set pan out an hour before serving time. Can be refrozen if not completely thawed.
Blend all ingredients except Cool Whip until smooth. Pour into ready made pie crust. Top pie with Cool Whip. Chill before serving.
Line bottom of 9 x 13-inch pan with whole graham crackers. Prepare pudding according to package directions using 3 1/2 cups milk. Fold topping into prepared pudding. Spread half of pudding mixture over graham crackers. Put on another layer of crackers, then remainder of pudding mixture. Top with another layer of crackers. Refrigerate for 2 hours, then frost with chocolate icing (1 can of milk chocolate icing or Chocolate Glaze).
Dissolve jello with water and add all other ingredients except sour cream. Pour half of mixture into long dish and congeal. When this is congealed, spread sour cream over entire portion and then spread the remaining mixture of jello over the sour cream. Place in refrigerator to congeal.
Fry finely diced bacon until brown and crisp; remove from skillet. Cook onion in bacon fat until it is yellow and then stir in flour. Add and bring to a boil the bean liquid, vinegar, sugar, salt and pepper. Stir in beans; heat through and serve with crisp bacon on top.
In a mixing bowl, combine all ingredients except for the pie pastry and additional whipped cream. Pour into the pastry. Bake at 375° for 10 minutes. Reduce heat to 350°, bake for 45 minutes. Cool on a wire rack. Chill. Serve with a dollop of whipped cream. Makes 8 servings.
Stew fryer. Remove skin and bones. Cut meat into small pieces. Save broth for dressing. Spread chicken on bottom of baking dish. Cover with soup. Spread evenly over chicken. Mix dressing as the directions say. Spread on top of chicken. Bake at 350° for 30 to 40 minutes.
Pour into 9-inch pie crust. Bake at 400° for 15 minutes, then reduce heat to 325° for 45 minutes or until knife comes out clean.
Slice chicken breasts into 8 pieces. Heat butter and oil in large skillet; add chicken pieces. Saute lightly over medium heat. Add carrot strips, mushrooms and asparagus slices. Cook for 3 to 4 minutes. Add remaining ingredients except crab. Continue cooking, stirring occasionally, until chicken is tender to fork, 10 to 15 minutes. Add crab last 5 minutes, tossing lightly. To serve, place chicken pieces on platter and spoon crab mixture on top. Sprinkle with parsley. Makes 4 to 6 servings.
Heat oven to 350°. Wash squash; trim ends and cut into thick slices. Cook in small amount of boiling water (salted) for 10 minutes. Drain and chop squash coarsely. Put sausage and onion in skillet. Cook until sausage is light brown. Drain off fat (grease the casserole with a little of the fat). Combine squash, sausage, crumbs, eggs, thyme, salt and half of cheese. Put in baking dish. Sprinkle rest of cheese on top. Bake 30 to 40 minutes.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter.
Prepare stuffing as directed on box. Let cool. Make stuffing balls. Wrap chicken around stuffing ball. Place in dish. Mix soup with water. Pour over chicken. Bake at 350° for 45 minutes.
Put dry ingredients in large mixing bowl. Beat egg. Add milk and melted shortening. Add liquid ingredients to dry ingredients. Stir just enough to moisten dry ingredients. Fill paper lined muffin pans 2/3 full. Bake at 400° for 10 minutes. While muffins are baking, melt 1/2 cup butter. Mix 1/2 cup sugar and 1 teaspoon cinnamon. While muffins are still hot, dip each in butter and then in cinnamon sugar. Serve immediately.
Brown hamburger and drain grease. Melt 1 pound cheese. Stir in chili and salsa. Mix all ingredients together. Serve with tortilla chips.
Cook spinach as directed on package. Drain. Stir in margarine and lemon juice. Makes 4 servings.
In each quart jar place 1 clove garlic and 1 head dill. Pour hot solution of water, vinegar and salt into jars packed with uncut cucumbers, garlic and dill. Seal with heated lids and rings. Must set 6 weeks before using.
Mix 1 1/2 cups flour, sugar, salt and yeast. Combine milk, water and margarine in saucepan. Heat to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. Turn out onto lightly floured board. Knead until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover; place bowl in pan of water (98°). Let rise 15 minutes. Shape; cover and let rise 15 minutes. Bake at 425 ° approximately 15 minutes. Brush with butter while hot. Makes 2 dozen.
Cook onions and celery until tender in 2 cups water and margarine. Mix other ingredients in order given. Stir well. Bake in a well greased baking pan to desired brownness.
Mix ingredients. Place rounded teaspoonful in cup of boiling water. Store in airtight jar.
Mix all ingredients together and bake at 350° for 45 minutes or until inserted toothpick comes out clean.
Cook ground beef until brown. Drain well. Stir in taco sauce and continue to heat until hot. Remove from heat. Toss together lettuce, pepper, tomato, cheese and chips. Spoon hot beef mixture over salad ingredients. Add salad dressing tossing all ingredients well. Serve immediately.
Combine butter, catsup, mustard, paprika and salt; mix well. Cut potatoes into quarters lengthwise; slash each wedge crosswise at 1/4-inch intervals, but do not cut through skin. Place potatoes, skin side down, on baking sheet. Brush with 1/3 of butter mixture. Bake at 425° for 40 minutes or until potatoes are fork-tender, basting with butter mixture.
Put jello (no water) in bowl and add all other ingredients. Mix well and chill.
Mix thoroughly first 8 ingredients. Shape into balls. Fry in melted butter (open pan); turn over with care. Remove from pan. Add 1 large can of tomato sauce and 1/2 cup water. Cook 5 minutes, stirring occasionally. Cook spaghetti in salted, boiling water 12 minutes. Drain. Add meat balls to spaghetti sauce and pour over spaghetti. Good reheated.
Brown meat with onions and bell peppers. Drain. Add rest of ingredients. Salt and pepper to taste. Add few drops of Tabasco sauce. Cook over medium heat on top of stove for 1 hour. This recipe halves easily and freezes well.
In a 9 x 13-inch casserole dish, put thawed broccoli, then put diced, cooked chicken over broccoli. In a bowl, mix together soup, mayonnaise, lemon juice and curry powder. Spread over chicken and broccoli to the edges of the pan. Sprinkle cheese over the casserole and sprinkle bread crumbs over all. Bake at 350° for 1/2 hour.
Stir butter, sugar and milk in saucepan. Bring to boil, stirring constantly. Boil 5 minutes over medium heat. Remove from heat. Stir in chocolate chips or peanut butter chips until melted. Add marshmallow cream, nuts and vanilla. Pour into buttered pan. Cool at room temperature.
Melt butter in 4-cup container, uncovered, using High cycle and cook for 1 minute. Stir in flour. Heat milk in 2-cup glass container, uncovered for 2 minutes. Stir milk and flour mixture until smooth. Add salt and pepper; cook, uncovered, for 6 minutes or until mixture boils and thickens. Stir twice during cooking time in 2-quart micro-type casserole. Combine potatoes, onions and white sauce. Cover with wax paper and cook for 10 minutes or until potatoes are tender, sprinkle with paprika.
Preheat oven to 350°. In a 9 x 13 pan, melt butter. Add brown sugar, making sure butter is soaked into sugar and spread evenly. Add pineapple and juice; spread evenly. Add cake mix that is mixed to package directions. Bake at 350° for 45 to 50 minutes.
Place turkey or ham on 4 of the bread slices; top each with second slice. Halve each sandwich diagonally. In a shallow dish beat eggs and water until combined. Dip sandwiches into egg mixture. Grill on griddle or lightly greased skillet over medium heat about 2 to 3 minutes each side. Place 2 of the sandwich halves in each of 4 individual shallow casseroles, overlapping slightly; set aside.
Wash chili peppers well. Then blanch them or scald them over open flame to peel the outer layer of skin. Peel them completely. Cut a hole in the top of the pepper for stuffing them. Then scrape out the seeds inside, being careful not to get them on your hands -- they burn!! Let them cool. Meanwhile, brown the ground beef and add raisins and pecans to the meat, cooking it for just a few minutes. Then stuff the chili peppers with the meat mixture. Beat your egg and roll chili peppers in the egg. Then roll them in the flour and fry them in oil in a skillet turning them from sided to side until crispy on outside. Serve them covered in diced tomatoes or stewed tomatoes (some people eat them plain with no tomatoes).
Beat eggs, adding sugar gradually. Beat until smooth, add cooled melted margarine and flavoring. Sift flour and baking powder; add to egg mixture. Dough will be sticky enough to be dropped by spoon. You must have a pizzelle iron.
Peel and slice apples thin. Place in buttered 9 x 13-inch pan. Sprinkle with water and raisins, if used.
Prepare stuffing according to directions. Butter a 9 x 13-inch pan. Place half of broccoli in pan, then all the stuffing. Top with remaining broccoli. Mix the 2 cans of soup together; do not add water. Spread over broccoli. Bake at 350° for 1 hour.
Remove skin from chicken. Spray 12 x 8-inch baking dish with vegetable cooking spray. Arrange chicken, breast side up, in dish. Sprinkle with thyme and pepper. Combine soup and water. Spoon over chicken. Cover with foil. Bake at 350° for 50 minutes or until chicken is fork-tender. Remove foil halfway through cooking. Stir sauce before serving. Makes 4 servings.
Wash, trim and thinly slice the broccoli, cauliflower, celery and pepper crosswise. Dice red onion and green onions small; drain olives, mushrooms and water chestnuts. Cut mushrooms smaller; quarter the water chestnuts. Mix vegetables in large bowl with lid that seals tight. Mix Italian dressing and 3 packages dressing mix together well; pour over vegetables. Mix well. Cover salad tightly. Let marinate for at least 12 hours, turning occasionally.
Mix in a large bowl the popped corn and nuts. Melt butter, oil and marshmallows over medium heat. Pour over corn and nuts. Stir until well coated. Add the M&M's. Stir into mixture. Pack well into greased tube pan. Put in refrigerator at least 1 hour or until cold. Turn out and slice.
Dissolve gelatine in 1/4 cup cold water and set aside. Heat soup until boiling. Add cream cheese to soup and stir until dissolved. Then add gelatine, mayonnaise, celery, onions and shrimp. Grease mold with mayonnaise and pour mixture in. Let chill overnight.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Spread evenly. Dump in pie filling; spread into even layer. Dump dry cake mix into cherry layer; spread evenly. Sprinkle nuts over cake mix. Put butter over top. Bake at 350° for 48 to 53 minutes. Serve warm or cooled.
In casserole dish, put 8 ounces cream cheese on bottom, then the chili and green chilies. Sprinkle with the shredded cheese. Bake at 325° until bubbly. Serve with corn chips.
Section oranges. Drain and cut in half. Mix fruit. Fold in yogurt. Spoon into pie pan. Cover and freeze overnight.
Select your favorite pieces of chicken. Sprinkle both sides with favorite seasoning: lemon pepper and garlic salt, or curry and tarragon, or just salt and pepper. Sprinkle a little flour in the bottom of as many pans as you need and put in chicken, skin side down. Pour in boiling water that has been seasoned with stock or bouillon cubes until the chicken pieces are almost covered. Bake at 350° for 45 minutes. Turn pieces over, sprinkle with paprika and bake another 30 to 45 minutes.
Drain fruit, mix with jello, cottage cheese, marshmallows and cool whip. Refrigerate until ready to serve.
Mix all except peaches and margarine. Melt margarine in skillet, then pour mixed ingredients into melted butter in skillet. Add peaches; pour off syrup. Bake at 350° until golden brown.
Mash bananas in bowl. Add sugar and cinnamon. Mix, then add bran, buttermilk, oil, soda, baking powder and salt. Stir to blend. Add flour and stir to moisten; do not overbeat. Fill muffin tins 2/3 full and bake 15 minutes at 400°.
In two 2-quart or one large baking dish, put layer of coarsely chopped chicken. Mix soup, sour cream and sherry and season to taste. Pour over chicken. Top with cracker crumbs mixed with poppy seed. Pour melted butter over crumbs. Bake at 350° for 30 minutes.
Brown pork chops in shortening. Spread lightly with prepared mustard. Combine remaining ingredients. Arrange chops, standing up, surrounded by stuffing. Bake at 350° for 1 hour.
Place all of the above ingredients into a large pot and bring to a rapid boil. Lower heat to medium low and cover with lid. After 30 minutes, turn chicken over and cook on the other side for an additional 30 minutes. After one hour (total) cooking, taste the sauce and adjust to your liking. If sauce is too salty, add more sugar. If sauce is too sweet, add a bit of soy sauce. You know the chicken is done when it is just about falling off the bone.
Peel and boil one small potato until soft enough to mash with a fork. Then add confectioners sugar to the mashed potatoes, until it can be formed into a ball. Roll out and spread with peanut butter. Re-roll and cut. Chill.
Boil carrots in salted water a few minutes. Combine onion, pepper and carrots. Combine everything else and boil until sugar dissolves. Pour over carrots and refrigerate. Better if made 3 or 4 days in advance.
Pat crescent rolls into an ungreased cookie sheet. Bake at 350° until golden brown, 8 to 10 minutes. Cool. Spread mayonnaise, cream cheese and dressing over crust. Top with cut up vegetables such as cauliflower, broccoli, carrots, celery, fresh mushrooms, green peppers, black or green olives and tomatoes. Grate Cheddar cheese on top. Cut into squares.
Sift flour, salt, baking powder and soda. Cream oleo with sugar. Add eggs and vanilla. Add flour mixture alternately with sour cream, beating well after each addition. Drop by large teaspoonfuls onto greased cookie sheets. Sprinkle with cinnamon/sugar. Bake about 12 minutes at 325°.
Cream margarine and sugar; add egg. Add flour, soda and pecans. Drop by spoonfuls on cookie sheet. Bake at 350°.
Mix ingredients and pour into pan. Mix 1 stick butter and 1 cup corn flakes together and spread over the top of the mixture. Bake at 350° for 1 1/2 hours.
Saute onions and pepper in butter. Mix in sour cream; set aside. Mix all other ingredients and pour into 8 x 8-inch casserole dish. Pour sour cream mixture on top and sprinkle with grated cheese. Bake at 400° for 40 minutes.
Cream together margarine and brown sugar; add egg, beating well. Combine soda and buttermilk. Combine flour and spices, add to creamed mixture alternating with buttermilk mixture, beginning and ending with flour. Stir in apple butter and chopped pecans. Pour into greased and floured loaf pan. Bake at 350° for 1 hour and five minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes then remove to wire rack, and cool completely.
Pierce cake with large fork 1/2-inches apart. Mix boiling water and Jell-O until dissolved. Carefully pour 1/2 of gelatin over one cake layer. Refrigerate 3 hours. Dip cake pan in warm water for 10 seconds. Unmold on serving plate.
Heat oven to 350°. In large bowl, combine all ingredients; mix well. Shape into 1-inch balls. Place on 2 ungreased 15 x 10 x 1-inch baking pans. Bake at 350° for 10 to 12 minutes, or until set. Refrigerate leftovers. Yields 8 dozen.
Melt butter, then add seasonings. Place remaining ingredients in a larger roaster or baking pan and pour butter mixture over all. Mix well, then bake in oven, stirring occasionally. Set oven at 250° and bake about 2 1/2 hours or until crisp. Makes about 8 quarts.
In saucepan, put in first 5 ingredients. Saute until onion is golden; add rest of ingredients except spaghetti. Cook about 10 minutes and pour over spaghetti.
Cover squash and water in saucepan. Cook for 15 to 20 minutes. Puree top with scallions.
Cook linguine to package directions; drain. Meanwhile, cook the squash, broccoli, asparagus and carrots in a small amount of boiling salted water until vegetables are crisp-tender. Drain. In a saucepan, combine light cream, basil and pepper; bring to a gentle boil. Boil for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Toss together linguine, vegetable mixture, cream mixture and Parmesan cheese.
Prepare the chocolate pudding and vanilla pudding as directed. Set aside and let cool. Press in bottom of a 13 x 9-inch pan a mixture of the flour, pecan pieces and melted margarine. Bake at 350° for 20 minutes. Let cool.
Mix dry ingredients together. Mix corn, milk and melted butter together. Combine all ingredients and add slightly beaten eggs. Pour into a well buttered 2-quart baking dish and bake at 350° for 45 minutes. Stir once after the first 25 minutes of baking time. Corn pudding should be firm and slightly browned when done. This is really a wonderful side dish. Serves at least 8.
Divide icing into 2 parts. Color one part red (to look like ketchup) and the other part yellow (to look like mustard). Spread red icing on bottom of one vanilla wafer and yellow icing on the bottom of second vanilla wafer. Sprinkle coconut on one half. Sandwich mint cookie between wafers to look like hamburger. Brush small amount of egg white on top of "bun" and sprinkle with sesame seed. Makes 40 cookies.
Preheat oven to 375°. Grease 9 x 9-inch pan. Melt butter and set aside. Pour vinegar into measuring cup. Add milk and set aside. In large mixing bowl, combine cornmeal, flour, sugar and salt. Make a well in the center and pour in eggs and butter. Add soda to milk. Stir and add to mixture in the bowl. Mix well. Pour into greased pan or muffin tins. Bake about 25 minutes until toothpick inserted in center comes clean or top is lightly browned.
Cream together butter, powdered sugar, vanilla and egg yolks. Fold whipping cream into creamed mixture. Line bottom of 13 x 9-inch pan with 1/2 of cake; spread with layer of 1/2 creamed mixture and 1/2 of candy and nuts. Repeat. Refrigerate overnight.
Mix dry ingredients. Add water and food coloring. Boil over medium heat. Place strawberries in baked, cooled crust. Pour hot mixture over strawberries. Let cool. Top with whipped cream. Garnish with strawberries.
Brown pork chops in 2 tablespoons of shortening. Place rice in a long, 7 1/2 x 12-inch casserole dish. Pour orange juice over rice and arrange your pork chops on top of rice. Stir soup and pour it on top. Cover and cook 45 minutes at 350°. Uncover and cook an additional 10 minutes.
Bring butter, milk and peanut butter to a boil. Remover from heat and add powdered sugar. Add vanilla. Ice cake while warm not hot.
In a saucepan melt butter and saute onion and mushrooms for 5 minutes. Stir in flour. Gradually stir in milk. Stir over low heat until sauce bubbles and thickens. Stir in Parmesan cheese, salt and pepper to taste. Set aside. Cook manicotti shells according to package directions. Drain and cover with cold water.
Brown hamburger, onion and green pepper. Brown chicken livers in butter. Cut in small pieces. Add together with next 6 ingredients. Then add olive oil. Cook spaghetti for 7 minutes. Drain and put layer of spaghetti, then layer of meat sauce, alternate after each addition, ending with sauce. Bake for approximately 20 minutes in 300° oven.
Heat applesauce and honey together until hot. Mix all dry ingredients together. Mix hot liquid with dry ingredients. Place in two baking pans (13 x 9 x 2-inch). Heat in 200° oven for approximately 6 hours. Serve with fruit and milk.
Arrange dried beef in bottom of shallow casserole dish. Wrap a strip of bacon around each chicken breast; arrange over beef. Spread undiluted soup over chicken. Cover with aluminum foil. Bake at 300° for 2 hours. Increase heat to 350° and bake for another 20 to 30 minutes, basting several times. Delicious.
Brown pork steak and put in 9 x 11-inch pan. Slice preboiled potatoes on top. Add cream of mushroom soup and chunks of cheese. Bake in 350° oven for 40 minutes to 1 hour.
Prepare 9 x 12 inch cake pan by greasing and flouring the sides. Mix cake as directed on box. Put sugar and butter in pan and bring to boil. Pour sugar mixture in cake pan and arrange pineapple slices on top of sugar mix. Put cherries in center of pineapple slices. Pour batter over pineapple. Bake at 350° for 40 - 50 minutes. Remove from oven, cool 5 minutes, and turn upside down on cake plate.
Mix sugar, cocoa, butter and milk in a saucepan. Bring to a boil. Rapidly boil, stirring often for 1 1/2 minutes. Remove from heat and add 3 cups quick cooking oatmeal, 1/2 cup peanut butter, 1/2 teaspoon vanilla and a pinch of salt. Drop by teaspoon on wax paper or lightly buttered tray. Let stand until cool.
Spread rolls on a large cookie sheet, making a solid dough. Bake. Mix together the cream cheese, salad dressing and Hidden Valley. Spread on cooled baked crust. Sprinkle the following on top: shredded carrots, broccoli, cauliflower, tomatoes, mushrooms, green onions and shredded cheese.
Chop cabbage and onion and put into a 9 x 13-inch baking dish. Melt 1 stick margarine and pour over vegetables. Mix mushroom soup, egg and mayonnaise together and spoon over vegetables. Combine crackers, cheese and 1/2 stick margarine. Spread over cabbage mixture. Bake at 350° for 30 minutes.
Put the amount of marbles you want to crack in a heavy kettle. Cat's eye marbles are safer to use. Put kettle over heat, not on full high on a gas stove from 3 to 5 minutes. Take kettle to sink and turn on cold water over marbles to crack them. Protect your eyes, as some may shatter up. Drain.