HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare banana cake according to package directions for 2 layer cake. For fillings, divide whipped cream or dessert topping in half. Fold berries into half of the whipped cream. Fold drained pineapple into the other half of the whipped cream. In small saucepan, heat and stir fudge ice cream topping over low heat just until warm (not hot). To assemble, using serrated knife, split each layer in half horizontally. Place bottom of 1 split layer cake on a serving plate. Top with strawberry cream mixture, spreading to edge of cake layer. Place another split cake layer atop. Spread with half of the warm fudge topping, letting it drizzle down sides. Sprinkle with half of the nuts. Top with another split cake layer. Spread with pineapple cream mixture. Top with remaining split layer cake. Spread remaining warm hot fudge topping atop cake, letting some of it drip down the sides of cake. Sprinkle remaining chopped nuts. Serve immediately or cover loosely with plastic wrap, placing a few toothpicks in top of cake so the wrap doesn't stick to topping. Chill 2 hours.
Add vinegar and sugar	to red beets in large bowl or glass jar. Stir	until sugar is dissolved. Add hard-boiled eggs and refrigerate at least 3 or 4 days.
Arrange chicken breasts in shallow baking dish and place one slice of cheese over each piece. Stir soup and water together. Spoon evenly over chicken. Crush the stuffing mix coarsely and sprinkle over the top. Evenly drizzle with butter or margarine. Bake, uncovered, in a 350° oven for 50 to 55 minutes or until done. Serve with rice. It may be served with more hot cream of chicken soup sauce, diluted with milk, if desired.
Saute the garlic and mushrooms in 2 tablespoons butter and 2 tablespoons olive oil. After sauteing, remove from pan and set aside. Cut chicken into chunks and dredge in flour. Add chicken to pan, along with 2 more tablespoons of olive oil and 2 tablespoons butter. Saute chicken until golden, approximately 5 to 7 minutes. Add mushrooms and garlic to the chicken. Reduce heat to medium. Add 2 tablespoons butter. Add the heavy cream; stir. Cream will reduce; add more cream if necessary. Sprinkle with fresh parsley and serve.
Cream together first 3 ingredients. Add last 3 ingredients to creamed mixture. Chill dough. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake in a 400° oven for 10 to 12 minutes or until set. Cookies do not spread. While warm, roll in powdered sugar. Cool. Roll in powdered sugar again. Makes 4 dozen.
Melt butter, blend in flour, salt and pepper. Gradually add milk. Cook over hot water stirring constantly until thickened. Add cheese, stir until cheese melts. Add tabasco and crabmeat Heat. Garnish with chives. Serve immediately.
Cream butter. Sift in sugar gradually and mix until smooth. Add vanilla flavoring or chocolate and milk or cream to make desired consistency.
Combine cider and sugar in a large enameled pan or crock-pot. Tie cinnamon and cloves with cheesecloth bag; add to cider mixture. Bring to simmering over medium heat. Simmer, uncovered, for 15 minutes. Discard spice bag.
Brown rice and onion in oleo. Stir often until slightly brown. Dissolve beef cubes in hot water and add to rice and onion. Place in Pyrex baking dish. Cover and bake for 1 hour in 325° oven.
Cut hot dogs into bite size pieces and mix with the sauce in a saucepan. Simmer for about 15 minutes.
Combine all ingredients and beat. Pour into 2 loaf pans. Bake at 350° for 30 minutes or until done. Test with toothpick.
Dissolve yeast in water in mixer bowl. Add biscuit mix gradually, mixing well. Knead on floured surface until smooth and elastic. Let rest 5 to 10 minutes. Shape as desired. Roll in melted butter. Arrange in a baking pan. Let rise, covered, until doubled in bulk. Bake at 400° for 20 minutes or until golden brown. Makes approximately 1 1/2 dozen.
Whip the eggs and add sugar. Beat well. Add Milnot and pudding mix. Beat 5 to 7 minutes more. Add the whipping cream or half and half. Whip a minute longer. Add vanilla or fruit of your choice. Pour into freezer and add enough milk to fill a 1 gallon freezer.
Pour pineapple (juice and all) in boiler and heat. Add Jell-O; stir to dissolve. Set aside to cool. After it is thoroughly cooled, add buttermilk and pecans. Mix well and add Cool Whip and mix well. Pour in dish and keep in refrigerator.
Mix together rice and cream of chicken soup. Spread on bottom of casserole dish. Lay chicken on top. Sprinkle with onion soup mix. Cover tightly and bake at 325° for 1 1/2 hours.
Cook the onion in bacon fat until lightly browned; drain. Combine all in frying pan. Cook 15 to 20 minutes over medium heat. Serve hot.
Grind vegetables and mix together. Add 1/2 cup salt and allow to stand 2 hours; drain. Mix spices, vinegar and sugar. Mix with vegetables and can, sealing tight.
Mix first 4 ingredients. Bring to a bubbling boil and boil for 1 minute. Remove from heat. Add oats and peanut butter; mix well. Drop by teaspoonfuls onto wax paper.
Beat eggs and blend in rest of ingredients. Pour into unbaked pie shell. Bake at 350° for 50 minutes or until done.
Combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk and add to flour mixture. Stir just until dough clings together. Divide dough in half. On lightly floured surface, roll half the dough into a 15 x 10-inch baking pan; set aside.
Mix sugar, cornstarch, syrup and water together. Bring to a boil and cook until thick and clear. Add gelatin powder, stirring until dissolved. Cool. Arrange strawberries to cover bottom of baked pie shell. Pour cooled gelatin mixture over strawberries and chill until set. Makes 8 servings.
Cream margarine and sugar until well blended. Add molasses, vanilla and eggs; mix well. Add dry ingredients and mix well. Drop by teaspoons onto greased cookie sheet. Bake for 10 to 12 minutes at 350° (or until lightly browned).
Spray 15 x 10 x 1-inch pan with Pam. Beat eggs at high speed for 5 minutes, gradually add sugar beating well after each addition. Stir in pumpkin and lemon juice. Sift together all dry ingredients, except nuts. Fold in pumpkin mixture. Spread into pan and bake at 375° for 15 to 18 minutes. Turn onto towel that has been dusted with 4x sugar. Roll in towel and let cool.
Cook carrots until soft. Saute onion and butter. Add flour, milk, seasoning and cheese. Add carrots; put in a casserole. Bake at 350° for 25 minutes.
Cream together flour, sugar, butter and eggs. Add syrup, milk, pecans and vanilla. Pour into unbaked pie shell. Bake at 300° until knife inserted in center comes out clean.
Saute onion in oil. Add meat. Stir until meat loses color. Add rest of ingredients. Simmer, uncovered, about 20 minutes. Spoon over hot dogs in buns.
In a large bowl, mix cream cheese, 1 Tbsp. milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours. Serve with remaining whipped topping. Make 8 servings.
Stir boiling water into gelatin until well dissolved. Mix water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove ice. Stir in whipped topping until smooth. Refrigerate approximately 10 minutes. Spoon into crust; return to refrigerator for four hours. Garnish with additional topping. Serves eight.
Brown sausage. Add 2 quarts of water to broth that sausage was canned in. Bring to boil, add onion and potatoes, sliced. Then add dough.
Spray a 9 x 13-inch pan with nonstick spray. Slice cookie dough 1/2-inch or 3/8-inch thick and line the entire pan with slices touching. Whip together the packages of cream cheese, egg, sugar and vanilla. Spread cream cheese mixture over top of cookie dough. Make another layer of cookie dough over cream cheese mixture. Bake at 300° for 40 minutes. Let cool and then refrigerate.
Brown seasoned meat in oil. Pour Worcestershire sauce over meat. Add remaining ingredients. Simmer for 1 1/2 hours. Serves 6.
Cook noodles according to directions. Heat oil and saute garlic and onions until tender. Add tomatoes, salt and pepper. Bring to a boil then cover and simmer over low heat 1 hour. Saute sausage, or you may substitute ground beef, until brown and drain off fat. Mix Ricotta and Mozzarella together in a bowl. Spread 1/2 cup sauce on bottom of baking pan. Arrange noodles with layer of cheese mixture, parmesan cheese, tomato sauce and meat. Repeat process ending with layer of noodles and sauce. Bake in moderate oven at 350° for 20 minutes or until hot.
Cream the peanut butter with 2 tablespoons of milk until well blended. Add remaining ingredients; mix well. Drop on foil or wax paper in balls about 1 inch in diameter. Place in freezer until ready to serve.
Strip peppers into rings. Boil vinegar, water and sugar. Put salt, garlic and alum into a jar. Pack jar with peppers tightly and pour vinegar mixture over peppers. Seal jar and wait 30 days to eat.
Fry sausage and drain. Saute next 3 ingredients. Cook rice. Mix all together; salt and pepper to taste.
Season chops with salt and pepper. Brown well in butter (skillet). Add pineapple and reduce heat. Cover and simmer until tender (about 20 minutes). Move chops to one side, add water to salt. Bring to a boil, stir in rice. Cover and remove from heat. Let stand 5 minutes. Makes 3 or 4 servings.
Cream butter. Add sugar and syrup alternately to butter, beating well after each addition. Beat in rum extract. If necessary, add more sugar until proper spreading consistency is reached.
Combine all ingredients in a jar. Cover tightly and shake vigorously. Chill several hours. Serve over salad greens.
In colander, open and drain beans. Mix in chopped onion, pepper and pickle. Add sugar, vinegar, salt and pepper together. Bring to boil. Pour over bean mixture. Stir in oil. Let set several hours before serving.
Brown turkey in skillet until it falls apart. Add green pepper and onion and cook until they become soft. Add beans, tomatoes and chili mix. Add water; cover and simmer until heated through.
Skin and cook sausage meat, chopped cold cuts and cheese. Beat eggs slightly and add to meat and cheese mixture. Roll out dough and place in a large square or round pan that is slightly greased. Spread around pan and have leftover dough hang on side of pan. Pour mixture in dough pan and flip over leftover dough on side of pan on top of mixture. Bake at 425° for 15 minutes, then at 350° for 1 to 1 1/2 hours.
Heat oven to 400°. Put margarine in 8 x 8 x 2-inch baking dish. Heat in oven until sizzling hot. Heat cherry filling on top of range until bubbly hot. Mix together flour, sugar and water. Batter will be thin. Remove baking dish from oven. Pour half of batter into melted butter, add filling and drizzle remaining batter over top. Bake 15 to 20 minutes or until golden brown. Sprinkle a small amount of sugar on crust the last few minutes of baking. Recipe can be doubled - use larger baking dish.
Mix all ingredients, except butter. Pour into greased dish and put butter on top. Bake at 350° for 45 minutes.
Put in broiler in deep pan, oleo, water and soup mix. Heat enough to melt oleo. Add rice and chicken parts. Cook for approximately one hour and 15 minutes, until chicken is done and slightly browned.
Grate zucchini and drain for 2 hours. Add grated onion, mayonnaise, Old Bay, eggs and bread crumbs. Dip in flour and fry in oil. Chopped celery may be added.
Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain well.
Mix together and pour into greased muffin tins. Fill about half full. Let rise about 20 minutes. Bake at 400° for about 10 minutes.
In an 8-ounce glass mix juices. Add ice cubes and fill glass with lemon-lime flavored soft drink. Decorate with fresh orange slices.
Fry bacon and remove from pan. Crumble. Cook hamburger and onion in bacon grease. Add to remaining ingredients. Cook slowly, the longer the better.
Chop onion, jalapeno, cilantro and garlic in food processor until fine. Add remaining ingredients. Chop to blend. Refrigerate several hours before serving.
Cream together butter, sugar, egg yolks, pineapple and nuts; fold in stiffly beaten egg whites. Stack cookies with mixture between as filling (use 3 cookies and 2 portions of mixture per serving). Refrigerate on cookie sheet 3 to 4 hours. Whip cream and sweeten to taste. Cover each serving and shape into rounded ball. Cover with shredded coconut. Place each snowball on paper doily and return to refrigerator until serving time. Then garnish with cherry or tiny red candles or holly sprig.
Cut up chicken into small pieces and place in baking dish. Add other ingredients and mix well. Prepare stuffing mix as directed on package. Mix with water and butter. Pour over chicken mixture and bake at 350° for 35 minutes.
Soak bread in milk for 5 minutes. Add butter, salt and sugar. Pour into greased baking dish. Bake in larger pan of hot water in moderate oven (350°) until firm, about 50 minutes. Serve piping hot with cold vanilla ice cream.
Place all frosting ingredients, except vanilla and confectioners sugar, into small saucepan. Bring slowly to a full rolling boil, stirring until smooth. Remove from heat. Stir in vanilla and sugar. Quickly pour over cooled cake, allowing it to run down sides and set. Frosting will harden very quickly.
Heat oven to 400°. Spray 11 x 13-inch cake pan with nonstick spray. Dip chicken in spread; coat with remaining ingredients. Place in pan. Bake 20 to 25 minutes. Makes 6 servings. Prep time: 5 minutes. Cooking time: 25 minutes.
Beat eggs until foamy. Continue beating while adding sugar and lemon peel. Mix in flour. Drop by large teaspoon onto greased cookie sheet. Sprinkle cookies lightly with anise. Bake at 350° until golden brown. While still warm, bend cookies over wooden spoon.
Slice Twinkies in half lengthwise. Set in bottom of pie plate, cream side up. Slice 2 bananas on top of Twinkies. Make chocolate pudding and pour over bananas. Cover pie with Cool Whip. Set for 1 hour or more in refrigerator.
Cream shortening and sugar. Add well beaten eggs and vanilla. Sift flour, soda, tartar and salt. Add to first mixture. Shape in rolls 2-inches in size and wrap in wax paper. Chill. Slice, as desired. Grease cookie sheet. Bake at 350° for 10 minutes.
Mix cake mix as directed on package. Spread 1/2 into 9 x 13-inch cake pan, greased. Bake 20 minutes at 350°. While baking cake, melt caramels with margarine and milk over low heat. Pour over cake, then sprinkle chocolate chips and nuts over caramel. Put rest of cake batter over this and bake 20 minutes more. Good with ice cream!
Do not bake! Melt chips and margarine. Cool. Add eggs, nuts and then add marshmallows. Divide into 3 rolls, wrap in waxed paper sprinkled with powdered sugar. Put into freezer. Cut in slices with electric knife while still cold. After cutting, sprinkle with powdered sugar so pieces won't stick together.
Cream the margarine and sugar. Add eggs and beat until creamy. Add remaining ingredients, pecans last. Drop on cookie sheet. Bake at about 300° or 325° for 10 minutes or until cookies are barely brown. Make cookies barely 1 teaspoon large when dropping raw dough.
Mix well (blueberries last) and bake in muffin tin or cups at 400° for about 25 minutes.
Whip the whipping cream in chilled bowl with chilled beaters. Fold in sour cream, confectioners sugar and vanilla extract. This is a topping that does not get watery for 2 to 3 days stored in refrigerator.
Mix together all ingredients with the exception of the flour and vanilla. Bring ingredients to a boil on the stove, then set aside and allow to cool. When cool, add flour and vanilla; mix well.
Put in blender in order given. Blend on medium speed until blended. Blend on high until thick and creamy. Stop and stir frequently.
With sharp knife cut slots in roast; insert slivers of onion. Put meat in bowl and slowly drizzle white vinegar over it. Cover tightly and refrigerate overnight. Pour off vinegar before cooking. Wipe with a damp cloth. Put in heavy pan; brown in 2 tablespoons oil. Pour 2 cups coffee over meat. Add 2 cups water. Cover and cook slowly about 6 hours.
Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and cut into 1/2 inch slices. Arrange slices so edges overlap in a lightly greased 12 x 8 x 2-inch baking dish; set aside.
Mix flour, pecans and oleo for crust. Bake at 375° for 10 to 15 minutes. Cream together cream cheese, powdered sugar and Cool Whip and spread on cooled crust. Beat pudding and milk for 2 minutes. Spread on top of second layer. Top with Cool Whip and chopped pecans.
Mix meat with spices. Into meat and spices that are well mixed, add eggs, bread soaked in milk and onions. Squish together and form large balls. Put enough vegetable shortening and olive oil to cover bottom of pan, about 1/2-inch. Simmer meat balls until done. Set aside in large skillet.
Mix all ingredients well and put in loaf pan. Bake at 250° until brown.
Melt margarine in baking dish. Mix pineapple chunks, sugar, plain flour and grated cheese; pour in baking dish. Top with crushed crackers and dab 1 tablespoon of margarine on top. Bake 25 minutes or until golden brown at 350°.
Cook mushrooms in butter just until tender. Combine with other ingredients. Place in greased 2-quart casserole. Pour 1/2 cup butter over. Bake at 300° for 50 to 60 minutes.
Cream sugar and butter until smooth. Add nuts; mix well. Form into 3/4-inch size balls. If too soft, work more confectioners sugar into mixture. Place balls on a metal tray. Chill 1 to 1 1/2 hours. Place grated chocolate in top of double boiler over hot water. Bring to 130°, stirring slowly. Remove from heat. Refill bottom of double boiler with cold water until it cools to 82°. Refill bottom of the boiler with 85° water to maintain temperature while dipping balls. Place each ball on fork. Dip in chocolate until well covered. Place on waxed paper to dry. Do not place in refrigerator. Store in airtight container.
In bowl, place in layers ham, cheese and pepperoni, ending with cheese. Then scramble eggs; add milk and salt and pepper to taste. Pour egg mixture over layers so that egg is almost to top of layers. Egg mixture will raise up above layers. Bakes about 1 hour and 30 minutes at 350° with lid or foil. Will be very hot. Let cool until room temperature. Cut into 1-inch strips. Enjoy.
Mix egg and milk together. Put meal, flour, salt and pepper into brown paper bag or bowl with tight fitting lid. Wash fish; cut into pieces. Dip fish into milk and egg mixture. Put several in meal mixture at one time. Shake well until well coated. Heat cooking oil to rolling stage or until it boils when one piece is dropped in. Cook until browned.
Dissolve Jell-O in boiling water. Add orange rind and cranberry sauce. Chill until thick. Stir in pineapple and celery. Pour into a 1 1/2-quart mold. Chill until firm, 3 to 4 hours.
Brown sausage and drain. Add rice, beef broth and beef consomme. Place in casserole dish and cover. Bake in oven at 350° for 40 minutes.
Cut biscuits into quarters. Mix the sugar and cinnamon. Coat biscuit quarters in sugar mixture and put in a greased Bundt pan. In a saucepan, combine brown sugar, margarine and nuts. Cook over low heat until sugar is melted. Drizzle this over biscuits in Bundt pan. Bake at 350° for 30 minutes. Let stand about 15 minutes to cool.
Prepare yellow cake as directed. Bake in 11 x 16-inch pan.
Heat water with salt in saucepan until salt dissolves. Remove from heat; add oil and dry ingredients. Store in jar or plastic bag. Keeps best in the refrigerator.
Beat egg thoroughly; combine the dry ingredients and add to the beaten egg. Add water, vinegar and Sucaryl, beating well. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from the heat and cool. Serve on salad greens.
Mix all ingredients together. Pour in unbaked pie shell. Bake at 325° for 40 minutes.
In large frypan, brown sausage well. Add green pepper, onion, mushrooms and seasonings. Cook until tender. Add eggs; scramble well. Place 1 cup of mixture in middle of each shell. Sprinkle cheese on top; roll up shell. Place in microwave until heated. Top with salsa, if desired. Makes 6 to 8 burritos.
Slice onions 1/4 to 1/2 inch thick and separate into rings. Dice as much celery as you like. Mix next 4 ingredients together and pour over onions. This is better if ice cubes are placed on top of salad to cool and crisp it.
Mix Jell-O with boiling water; stir to dissolve. Add cold water, pineapple and blueberries in syrup. Place in glass bowl. Chill until set.
Mix all ingredients together. Chill for at least 3 hours or immediately serve over ice. Great for people on the run!
In saucepan, combine beans, tomato sauce, brown sugar, dry mustard and hot dog slices. Heat on medium for 10 minutes. While bean mixture is heating, place 1/2 cup corn chips into 4 serving bowls. Add 1 cup hot mixture over corn chips. Place cheese slice or grated cheese on top of each serving.
In medium saucepan, mix the first 4 ingredients. Add wieners; let come to a boil. Turn on low heat and cook for 25 minutes. This will make about 50 appetizers.
Cut nuts and fruits in small pieces; roll in flour and then add to other ingredients that have been well mixed. This makes a 5 pound cake. Bake 4 hours at 375°. If two smaller cakes are preferred, bake 2 1/2 pound one for 2 1/2 hours.
Cook, drain and mash potatoes until smooth. Mix cream cheese with sour cream, onion salt and pepper. Beat into potatoes until fluffy. Adjust seasoning to your taste. Place in greased, 2-quart casserole. Cool and cover tightly.
Cut green peppers in half lengthwise. Remove seeds and wash. Combine ground beef with rice, onion, salt, pepper and 1/2 can tomato sauce. Pile lightly into pepper halves. Place in a large baking dish. Pour tomato sauce on top of each pepper. Cover tightly and bake in moderate oven at 350° for 1 1/4 hours or until peppers are tender, basting occasionally. Makes 4 to 6 servings.
Blanch lemon rind for 5 minutes and pat dry. In skillet, brown sesame seed. Remove. Cook ginger in 2 tablespoons butter. Add remaining butter and lemon juice. Cook until brown. Add sesame oil, mustard, cayenne pepper, soy sauce and salt and pepper. Remove from heat. Pour over fillets. Sprinkle scallions and cover. Bake at 425° for 8 to 10 minutes. Sprinkle with sesame seed.
Melt 2/3 of the margarine in a 10 x 13-inch pan sprayed with Pam. Place hash browns in pan. Sprinkle chopped onion on top. Sprinkle on Cheddar cheese. Mix sour cream, soup, salt and pepper. Spread on top of cheese. Melt remaining margarine and toss with corn flakes. Top casserole with corn flakes. Bake at 350° for 40 minutes, uncovered.
Boil potatoes (with jackets) until almost done. Slice a layer of potatoes in a greased 2-quart casserole. Crumble half of bacon on top and use half of cheese. Layer again and pour melted butter over top. Salt and pepper. Bake 30 minutes in a 350° oven.
In a mixing bowl, combine sugar, lemon peel, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour (dough will be soft). With a floured knife or scissors, cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut "pencils" into 1/2-inch pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl. Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles. Cool completely. Yield: About 15 dozen.
Cream seasonings thoroughly into butter. Spread a part of this butter mixture on the bottom of a casserole; arrange on mixture 18 large mushroom caps, open side up. Dot each cap with some of the remaining butter mixture until all is used. Add the cream and salt and pepper. Bake in a very hot oven (450°) for 10 minutes, then serve at once in casserole in which they are cooked. Serves 6.
Mix all together; pour into 9 x 13-inch greased and floured pan. Bake at 350° for 35 minutes.