HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake according to package directions. Cool. Prepare pudding according to package directions and set aside. Crumble cake; reserving 1/2 cup. Place half of the remaining cake crumbs in the bottom of 4 1/2 or 5-quart trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the Cool Whip and half of the candy bars. Repeat the layers of cake, coffee, pudding and Cool Whip. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4 to 5 hours before serving. Yields 8 to 10 servings.
Pare and slice cucumbers and onions. Soak in lightly salted water for 1 1/2 hours.
Combine flour, butter, brown sugar and nuts. Bake at 325° in long Pyrex dish for 20 minutes. Stir every 5 minutes until light brown. Cool, but remove enough crumbs to sprinkle on top of mixture. Leave a good layer in dish. In large bowl, beat frozen berries, sugar, egg whites, cream cheese, lemon juice and salt. Beat slowly and gradually increase to high speed. Beat about 10 minutes, then fold in whipped topping. Pour over crumbs and top with crumbs. Freeze. Can be served with berries on top. (Can be made a day ahead.)
Mix first 5 ingredients together until creamy. Add sugars. Add next 5 ingredients. Roll dough into balls the size of a quarter, then roll in sugar. Place on cookie sheet. Bake at 375° for 8 minutes. Remove from oven and push 1 Hershey Kiss down in top of cookies while hot.
Cook chicken and debone. Cook broccoli until done. Chop up the chicken and then the broccoli. Layer in a casserole dish. Mix in a bowl, soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Grate cheese and put on top. Bake at 350° until cheese melts. Serve hot.
Mix all ingredients together and bake in 3 prepared 9-inch cake pans at 325° for 25 minutes. Cool and ice with Icing.
Heat oven to 450°. Cut fish into serving size pieces. Place margarine in a 13 x 9-inch baking pan. Place pan in oven for 5 minutes to melt margarine. Place fish in pan, skin side up. Sprinkle with salt and pepper. Bake for 5 minutes; turn. Sprinkle with lemon juice and white wine. Top with Parmesan cheese. Sprinkle with paprika. Bake until fish flakes easily at thickest part, about 5 minutes.
Mix all together. Heat in saucepan over low heat until warm; do not boil. This dressing can be used warm or cold but I always heat it anyway to blend the ingredients a little better.
In a mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 3 to 4 tablespoons of water over mixture. Gently toss with a fork. Add just enough water to hold mixture together. Divide and form each half into a ball. On a lightly floured surface, flatten 1 ball of the dough with hands. Roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto pie plate, ease into plate being careful not to stretch. Trim away beyond rim of the plate. Roll remaining dough in same way.
Press muscadines, one at a time, to remove the pulp. Boil the hulls in a small amount of water for 30 minutes or until tender. Cook the pulp and sugar for 15 minutes, then mash through a sieve to remove seeds. Drain the hulls and add to pulp. Mix lemon juice, flour and salt to a smooth paste. Add to the pulp and hulls. Stir in cinnamon and pour into the uncooked shell.
Heat the oil. Add smoked sausage and seasonings (cook a few minutes). Add 2 cups water and bring to a boil. Add a little Kitchen Bouquet. Pour field peas with rice and water. Lower heat, cover and cook about 25 minutes.
Preheat oven to 500°. Wrap turkey and ingredients in 2 layers of foil. Seal each layer with double foil fold. Leave for 1 hour. Turn off oven and leave overnight. Do not open oven.
Cream shortening and sugars; add eggs and vanilla, mixing thoroughly. Add sifted dry ingredients and mix well. Add nuts. Shape dough into two rolls, each roll approximately 1 1/2-inches high, 2 1/2-inches wide and about 7-inches long. Chill dough for several hours in refrigerator. Slice into 1/4-inch slices and bake on cookie sheet for 10 to 12 minutes in 350° oven.
Halve beans lengthwise. Saute onion in margarine in saucepan until soft. Stir in beans. Toss until well coated. Stir in seasonings, 1/4 cup water and bouillon cube, crushing bouillon with spoon until dissolved. Cover. Cook for 10 minutes or until beans are crisp-tender. Yields 4 to 6 servings.
Mix in a bowl. Pour out. Bake it in the oven at 10°.
Mix peanut butter, butter and confectioners sugar until smooth. Form into small balls the size of "buckeyes." Refrigerate balls.
Cut bacon into 1/2-inch pieces and cook in heavy, oven-proof pan with cover. When browned, remove and drain on paper towels. Saute onion and green pepper and cook for one minute. Add rice and cook for 3 minutes. Add all remaining ingredients and bring to a boil. Cover pot and place in oven. Bake covered at 350° for 15 to 20 minutes or until liquid is absorbed and rice is tender.
Place the shredded cabbage in a large mixing bowl. Pour the juice from the pimentos over the cabbage. Chop the pimentos. Add remaining ingredients and toss. Arrange the cabbage leaves in a large serving bowls. Pour the coleslaw in the center of the leaves. The salad should have the appearance of a freshly picked head of cabbage with coleslaw in the center. Very attractive salad. Serves 8. Three-fourth cup serving: calories 98. Fat and cholesterol 0.
Bake cake as directed in 2 layers. Put 1 layer in punch bowl. Pour 1 package of pudding mix and let cool until set. Then add drained fruit as needed. Then add the other layer and repeat step with fruit. Then add Cool Whip for topping.
Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, aniseed and red pepper and saute for 5 minutes. Push onion to one side of pan. Season chicken with salt and pepper. Saute 5 minutes. Drain beans; reserve 1/2 cup bean liquid. Add broth, beans, chilies, cream and reserved bean liquid to chicken. Simmer for 10 minutes or until chicken is tender. Season to taste with salt and pepper. Top with cheese and sprinkle with cilantro on individual serving. Can be prepared a day ahead and refrigerated. Serves 4 to 6.
Melt margarine; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popcorn, mixing well. Turn into 2 large shallow baking or broiler pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven and cool. Break apart and store in tightly covered container.
Preheat oven to 375°. Unroll crescent rolls. Divide dough into quarters. Pat seams together, forming 4 rectangles. Cut lengthwise into 1/2-inch strips. Roll in Parmesan cheese, twist strips. Bake on cookie sheet according to package directions.
Bake cake and tear into bite size pieces. Prepare pudding according to package Layer cake, pudding, nuts, candy and Cool Whip. Make sure the top layer is Cool Whip. Before final Cool Whip top, poke holes and pour Kahlua or Amaretto into holes. Save crumbs from candy bars to sprinkle on top. Makes large container of dessert. Recipe can be cut in half.
Boil rice, 6 cups milk, salt and butter together for approximately 25 minutes or until rice is tender. In blender, place egg yolks, 1 cup sugar and 1 cup milk. Add this blended mixture to cooked rice mixture and return to a full, rolling boil. Place in dish and add vanilla. Fold in meringue from egg whites. Sprinkle with cinnamon.
Blend marshmallow cream and peanut butter in bowl. Add cereal and candies; mix well. Shape into 1 1/4 inch balls; place on waxed paper. Let stand at room temperature for 20 minutes. Store in airtight container. Makes 3 1/2 dozen.
Beat eggs and blend in oil, sugar and vanilla. Beat until thick and foamy. With a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants. Stir into the zucchini mixture until well blended. Divide batter into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350° for 1 hour. Cool in pan 10 minutes then turn out onto wire racks to cool.
Boil all together. Pour over warm party mix. Stir every 15 minutes for 2 hours in 150° oven. This can be made in 1/2 batches.
Grate or blend apples to fine consistency. Chop dates. Grind sunflower seeds finely in nut mill. Add other ingredients. Form mixture into cake shape. Garnish with additional coconut or strawberries. Refrigerate to set. Slice before serving. Serves 4 to 8.
Cook potatoes until just tender; drain. Meanwhile, put milk, mayonnaise, flour, salt, mustard, pepper and onion in blender and blend in baking dish. Pour on sauce. Top with bread crumbs. Bake at 350° for 45 minutes.
Refrigerate oranges, pineapple and Cool Whip. Cook pasta and refrigerate overnight. Drain juices from fruit and add 2 1/2 tablespoons flour and 3/4 cup sugar. Cook until thick. Refrigerate overnight. Mix all ingredients with Cool Whip. Add maraschino cherries (cut up) for color.
Break lettuce in small pieces and spread in large bowl. Layer with celery, green pepper, frozen peas and onions. Frost with Miracle Whip. Sprinkle sugar on top of dressing. Layer grated cheese and crumbled bacon. Cover and refrigerate. Serve any time up to 24 hours later.
Heat first 7 ingredients through but not hot. Add rest of ingredients. Mix as regular cookies. Let stand overnight. Roll out and cut with a knife. Bake at 375° for 8 to 10 minutes.
Combine all ingredients and stir until blended. Turn into buttered 1 1/2-quart casserole. Place in pan of hot water and bake in preheated moderate oven (350°) for 1 hour and 20 minutes or until knife blade comes out clean.
Rinse beans; place in Dutch oven with 4 cups cold water. Bring to boiling; simmer for 2 minutes. Remove from heat. Let stand 1 hour. Add beef shank, ham hock, onion, 1 1/2 teaspoons salt, thyme and dash of pepper. Return to heat and bring to boiling. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bones; cut off meat and dice. Add meat, potatoes and carrots to soup. Cover and simmer 30 minutes. Season to taste with salt and pepper. Serves 6 to 8.
Beat sugar, oil, eggs, salt, flour, baking soda, cinnamon and vanilla with a wooden spoon. Add apples, raisins and 1/2 cup of the nuts and blend. Place in 9 x 13-inch pan. Sprinkle with remaining nuts. Bake at 350° for 45 minutes.
Melt chocolate in double boiler. Remove from heat. Add sugar, corn syrup and bourbon. Mix in cookie crumbs and walnuts. Form teaspoon amount into 1-inch balls. Roll in fine granulated sugar. Ferment 48 to 72 hours in airtight container. Serve and enjoy.
Fry hamburg with Italian seasoning. In a covered casserole dish, layer cooked hamburg, sliced potatoes, sliced onion and carrots. Make as many layers as you wish, by adding more potatoes and carrots.
Brown hamburger. Add garlic, parsley flakes, oregano, salt, tomatoes or juice, tomato paste and water. Simmer 1 hour. Grease dish, layer noodles, sauce, cottage cheese, Mozzarella cheese and sprinkle with Parmesan. Repeat layers until all ingredients are used. Bake 30 minutes at 350°.
Whip cream. Mix sugar, cocoa and vanilla. Fold into cream. Spread cream mixture between crackers. Cover top and sides with cream mixture.
Mix and pour into a 9 x 13-inch pan and bake at 350° for 30 minutes.
Cream shortening, sugar, eggs, and molasses together. Set aside. Sift together flour, baking soda, ginger, cinnamon, cloves, and salt. Mix dry ingredients with creamed mixture. Roll into 1-inch balls. Roll in sugar placed on waxed paper. Place on lightly greased cookie sheets. Bake at 375° for 8 to 10 minutes.
Crush crackers; mix chopped vegetables with meat and seasoning. Stir in tomato paste and eggs. Shape into loaf. Bake at 350° for 45 minutes. Serves 8 to 10 people.
Blend ingredients well. Bake in unbaked pie shell at 350° for 30 to 35 minutes.
Brown beef; drain. Add soup, sour cream and onion. Simmer on low for 10 minutes, stirring often. Serve over noodles or toast.
Slice and boil carrots until tender. When cool, alternate layers of carrots, green bell pepper rings and onion slices. Make marinade of remaining ingredients, beating well until completely blended. Pour mixture over vegetables and sit overnight in refrigerator. Ready to serve.
Mix first 5 ingredients, then add remaining ingredients. Bake at 350° for 45 to 60 minutes. Makes 1 large loaf or 2 small loaves.
Preheat oven to 400°. Grease an 8-inch square baking dish. In medium saucepan over low heat, bring milk to the boiling point. Slowly sprinkle in Cream of Wheat cereal, stirring constantly. Return to boiling point; reduce heat. Stir until thickened, about 2 to 3 minutes. Remove from heat. Add 3/4 cup of cheese and mustard; stir until cheese melts. Beat in eggs until well blended; stir in the sausage. Spread into prepared pan. Sprinkle top with remaining cheese. Bake 20 to 25 minutes. Makes 6 to 8 servings.
Combine all ingredients, mixing well. Shape into 1-inch balls. Place on ungreased baking sheets. Bake at 350° for 20 minutes or until lightly browned. Makes 4 dozen.
Boil in double boiler, beating until thick. When cool, mix in equal amount of Cool Whip. This is good on fruit salad or Jell-O vegetable salad.
Brown onion in butter. Add ground beef and brown. Cut cabbage into 1-inch squares. Add to beef mixture. Cook, covered, slowly until tender (about 10 minutes). Add sour cream and cheese. Mix thoroughly. Pour into a casserole dish. Top with buttered toasted bread. Bake at 375° for 45 minutes.
Mix all ingredients together good. Grease a big bread pan with oil. Pour in bread pan. Bake in oven at 325° for about 25 minutes or until done. Eat hot with milk or butter.
Mix and bake 45 minutes at 375°. Yield: 2 loaves.
Cook ground beef, onion, pepper, celery and garlic in a 12-inch skillet until meat is brown and vegetables are tender; drain. Stir in tomatoes, tomato sauce, tomato paste, chili powder, Italian seasoning, salt and pepper. Simmer, covered, for 30 minutes. Stir in pasta; heat through. Serve with Parmesan cheese. Makes 6 to 8 servings.
Mix dry ingredients in a very large bowl. Melt chocolate and drizzle over dry ingredients. Combine thoroughly and place on large cookie sheet to dry. Makes nice Christmas gifts in white "trash" bags tied with a festive ribbon and recipe attached.
Mix butter, eggs and vanilla. Add sugar. Mix in flour and baking powder. Spread half of dough in bottom of a cookie sheet. Spread pie filling over dough. Crumble remainder of dough on top, to cover pie filling. Bake 15 minutes at 400° and then 45 to 55 minutes at 350°. Sprinkle with confectioners sugar when cool.
Stir sugar and	flour together in a large mixing bowl. Stir in	blackberries. If using frozen berries, let partially thaw. Add lemon juice. Fill pastry lined 9-inch pie plate with blackberry	 mixture. Dot with margarine. Top	with remaining crust. Flute edges. Cut	slits in top. Bake in a 375° oven for 50 minutes. If using frozen berries, cover edge of pie with foil and bake 50 minutes. Uncover and bake 20 to 30 minutes more.
Combine the dates, boiling water and soda; let stand until cool. Mix the remaining ingredients with date mixture and pour into a 6 x 12-inch or a 9 x 9-inch pan. Bake in a moderate oven for 30 minutes.
Cook sugar, syrup and water to hard ball stage or 252° on candy thermometer, stirring often. Beat egg whites until foamy. Add gelatin and continue beating until egg whites form a peak. Slowly beat in the hot syrup mixture. Continue beating until mixture will hold a shape. Add nuts and drop quickly on waxed paper or pour into greased pan.
Prepare brownie layer: Microwave chocolate in large bowl until melted. Stir sugar into chocolate. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch square pan.
Cook squash until tender; drain. Brown ground beef and onion; drain off fat. Combine squash, ground beef, onion, cream of mushroom soup, salt and pepper. Pour into casserole. Top with grated cheese or cracker crumbs. Bake at 375° until lightly browned, about 30 minutes. Yields 6 servings.
Grind pepper with onions. Drain and put in vinegar mix. Simmer 20 minutes. Drain and pack in hot jars. Spoon hot vinegar to wet relish. Seal jars.
Mix first 3 ingredients; spread on a tray or in a clear glass bowl. Top with rest of ingredients. Serve with nacho chips. Keep leftovers in refrigerator.
Place popcorn in 2 large bowls. Mix 1/2 pound nuts into each bowl. In a 5-quart saucepan, combine remaining ingredients. Bring to a boil over medium heat; boil and stir for 5 minutes. Pour half of syrup over each bowl of popcorn and stir to coat. Turn coated popcorn into a large roasting pan. Bake at 250° for 1 hour. Remove from the oven and break apart while warm. Cool. Store in airtight containers. Yields 12 quarts.
New method to cook old ham. Soak ham (10 to 12 pounds) overnight; wash ham well. Put in roaster, add 6 to 7 cups water (cold). Put top on roaster tight, all vents closed. Preheat oven to 500°. Put ham in oven and cook ham for 15 minutes at 500°.
Mix eggs and liquid. Save 1/2 cup cheese for top. In well-buttered casserole, layer zucchini, onions, crackers, pepper and cheese. Repeat until all is used. Pour egg mixture over top. Sprinkle cheese and bake at 350° for 1 hour.
Mix all of the ingredients in a large bowl. Mix until thoroughly blended. Roll into very small balls. Place on cookie sheet. Bake 10 to 12 minutes in 400° oven. Remove from cookie sheet. Pour 1 can of beef consomme over the cooked meatballs. Heat over very low heat and serve. A crock-pot works great. Recipe easily doubles.
Cook and cool spinach according to package directions. Add flour to grated cheese. Cook pie shells 10 to 12 minutes. Watch to prevent burning. Combine milk, eggs, spinach, salt and pepper. Add cheese. Put in 2 pastry shells and bake at 350° for 50 to 60 minutes.
Cook sugar, cornstarch, milk and almond extract until bubbly. Stir often. Cut pound cake in slices. Add pudding, candy pieces and almonds. Repeat with cake layers. Sprinkle cinnamon on top.
Turn gravy and beef into skillet. Heat slightly and remove beef chunks. Add to gravy the onion, garlic, Worcestershire sauce and catsup. Cover and simmer until onion is tender, 5 to 7 minutes.
Cook beef in soups, adding 1/2 can of water approximately 3 hours or until tender. Simmer slow in covered pan. Serve over mound of rice.
Drain pineapple; place juice in small saucepan. Add sugar, flour and egg to juice. Cook over low heat, stirring constantly, until smooth and thickened. Cool. Combine pecans and fruit; add dressing, stirring well. Chill before serving. Serves 10 to 12.
Peel cucumbers and cut into very thin slices. Combine vinegar, sugar and water and pour over cucumbers. Add 1 cut clove garlic and sprinkle with chopped fresh dill or dill weed. Refrigerate overnight. Remove garlic before serving.
Place broccoli in large saucepan with 1 inch of water. Bring to a boil, cover and steam for 5 minutes. Drain and chop coarsely. Heat 3 tablespoons butter in skillet, add mushrooms and saute for 5 minutes, stirring. Preheat oven to 350°. In large mixing bowl, combine 8 tablespoons butter, onion, mushrooms, half and half, salt, pepper, mayonnaise and eggs. Mix all. Add 1 cup cheese and 1 1/2 cups Ritz crackers. Mix well and scrape mixture into baking dish. Sprinkle remaining cheese and crackers on top. Bake 30 to 40 minutes or until toothpick inserted in middle comes out clean. Let stand for 10 minutes.
Preheat oven to 400°. Dip chicken in egg; coat with combined remaining ingredients. Place in greased shallow baking dish. Bake 15 to 20 minutes or until tender. Serves 6.
Mix all ingredients together, spoon into greased 1-quart baking dish and cover with topping. Bake at 350° for 35 minutes. Yields 4 servings.
Fold together. Pour into unbaked pie crust. At 400°, bake 10 minutes. Reduce heat to 375°. Bake 15 minutes. Reduce heat to 350°. Bake for 20 minutes.
Cook frozen vegetables according to the package directions. Just before taking the vegetables off, add celery and onions. Let stand for a few minutes. Drain well. Mix vegetables, water chestnuts, mayonnaise and cheese. Pour into a greased casserole.
Combine all dry ingredients; cut in shortening. Add enough hot water to make dough stick together. Shape into biscuit size patties and roll out thin. Cook on hot griddle until brown, about 2 minutes on 1 side and 1 minute on the other side. Used for burritos: Fill with bean dip and cheese or meat filling. Roll up and bake until cheese melts (covered).
After corn is cut from the ears, put in pot with Crisco, on medium heat, stirring to keep from sticking, for ten minutes. Add flour; cook for 10 minutes longer, then add water. Simmer and season to desired taste for 25 minutes longer.
In pan, mix cornstarch, salt and pepper. Stir in milk and broth until smooth. Add margarine and onion, stirring constantly. Bring to a boil over medium heat. Boil 1 minute or until thick. Stir in chicken, green pepper, parsley and cooked rice. Place in 2-quart casserole dish, sprayed with Pam. Bake, uncovered, at 375° for 30 minutes.
Boil shells according to package and drain. Chop onion and green pepper. Mix all ingredients and marinate overnight, stirring occasionally. Serves 20.
Heat oven to 375°. In 3-quart casserole, combine beans, catsup, molasses, mustard and Worcestershire sauce. Bake 35 minutes. Top with French fried onions; bake an additional 5 minutes or until onions are deep golden brown. Makes 12 (1/2 cup) servings.
Mix and simmer 15 minutes. Stir in jar in refrigerator until ready to use. Excellent over pork in crock-pot.
Preheat oven at 350°. Grease 9 x 9-inch baking pan. Mix eggs and Bisquick. Stir other ingredients. Pour in pan and bake 40 minutes. Serve hot or cold.
Cut unpeeled orange into eighths. Place cranberries and sugar in food processor or grind. Refrigerate several hours to blend flavors. Store in refrigerator.
Cook broccoli until just tender. Drain off excess water. Melt cheese and margarine in bowl. Stir until smooth. (I do this in microwave.) Stir melted cheese mixture and crackers into broccoli. Place in buttered 9 x 13-inch pan. If desired, sprinkle some of the crushed crackers on top. Dot with butter and bake in a 350° for 30 minutes. This can be easily cut in half. Serves 12.
Brown meat, drain and put in bottom of casserole dish. Layer with chopped onions. Mix mushroom soup and milk until mixture is creamy. Pour over onion. Salt and pepper to taste. Top with layer of Tater Tots. Bake, uncovered, 45 minutes at 350°.
Cut squash into pieces and chop onion. Cover both with water in a saucepan and cook until tender. Drain and salt to taste. Mash mixture and mix with 1/2 cup mayonnaise, 1 cup Cheddar cheese and egg. Pour into greased casserole dish. Melt butter and mix with herb stuffing. Sprinkle over casserole. Bake at 350° for 30 minutes or until bubbly.
Empty 1 can beans into bottom of greased pan. Combine sugar and mustard; sprinkle half of mixture over beans. Sprinkle onion. Top with remaining beans. Sprinkle rest of sugar-mustard mixture, chopped bacon and catsup over beans. Bake, uncovered, in slow oven (325°) for 2 1/2 hours. Makes 8 servings.
Dissolve sugar and Kool-Aid in hot water. Pour into gallon jug. Add lemon juice and pineapple juice. Finish filling jug with cold water; shake well.
Grease a large pan, 10 x 15-inch with butter. Arrange in layers as follows.
Pare and slice apples, fill pan almost full. Pour water over apples and sprinkle with cinnamon. Crumble the flour, oleo and brown sugar together; put over apples. Bake at 350° for 1 hour.