HumbleIntelligence/food-ner-1-Million huggingface dataset:
Great way to use graham crackers that are no longer crispy. Prepare vanilla pudding and allow to thicken while you line the bottom of a 13 x 9-inch pan with a single layer of crackers. Pour vanilla pudding slowly over crackers and spread to pan edges. Prepare chocolate pudding and set aside to thicken while you place another single layer of crackers on top of the vanilla pudding. Gently pour chocolate over crackers and spread to pan edges. Now place another layer of crackers and cover completely with Cool Whip. Cover with plastic wrap and chill about 24 hours before serving.
Mix ingredients together and bake at 375° for 2 hours. Makes 2 loaves.
Cream butter, cream cheese and sugar together until smooth. Add 1 cup flour and 2 eggs. Mix well. Repeat adding flour and eggs until eggs and flour are gone. Add flavor; pour into greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Let cool in pan about 20 minutes. Turn out on rack.
Combine apples and sugar. Mix. Add the rest of the ingredients. Bake at 350° for 50 to 60 minutes.
Cook and debone chicken, saving 2 cups broth. In a large pan, saute together onion, celery, green pepper. Add chicken, broth, soup, rice and soy sauce. Place in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Sprinkle with chow mein noodles and cashews just before serving.
Heat oven to 375°. In large skillet, cook zucchini and onion in margarine (about 10 minutes). Add parsley and seasonings. In large bowl, blend eggs and cheese. Stir in zucchini mixture. Press dough over bottom and sides of cookie sheet. Spread with mustard. Pour vegetable mixture over crust. Bake 20 minutes. Let stand 10 minutes before serving.
Mix all ingredients together. Top with additional shredded cheese, if desired. Bake at 350° for 45 minutes. A great way to use leftover turkey.
Combine butter, chives and parsley. Brush on ears of corn. Wrap in heavy-duty foil. Roast in coals 25 minutes. Turn several times.
Grease a Bundt pan. Place nuts in bottom of pan. Cut biscuits in quarters. Roll each in a mix of cinnamon and white sugar. Place evenly in Bundt pan. Melt margarine and brown sugar. Boil for 2 minutes. Pour over biscuits. Bake at 350° for 25 minutes.
Salt and pepper both sides of roast. Can lay carrots on bottom, then lay roast. Cut up onions in large pieces and place on top, then pour tomatoes over all. Slow cook on medium about 8 hours.
Cream butter and cheese. Add flour, pepper and salt. Mix well. Stir in Rice Krispies. Drop by teaspoons onto ungreased cookie sheet. Flatten with spoon. Bake at 350° for 20 minutes. These may be frozen.
Line 12 medium muffin cups with paper baking cups, or grease bottoms. Stir all ingredients except cranberries together in a bowl until moistened. Stir in cranberries. Fill muffin cups 3/4 full. Bake at 400° until golden brown, 18 to 20 minutes. Immediately remove from pan. Makes 12 muffins.
Layer in order listed (lettuce, peppers, celery, onions, peas, mayonnaise, sugar and cheese) in 9 x 13-inch dish. Let set at least 4 hours before serving.
Combine all ingredients and spread on flour tortillas or pitas. Bake in oven at 350° for 5 to 7 minutes or until bubbly.
Moisten yeast in lukewarm water. Add to remaining ingredients to make a light dough. Let raise 2 or 3 times. Make into doughnuts. Let raise again and fry in hot lard. This dough is also nice for five hour hot rolls.
Oil 12-inch pizza pan (or 9 x 12-inch cake pan) with butter or cooking spray. Unroll crescents and form crust on pan (pull to cover). Brown sausage or bacon and drain well. Beat eggs, milk, salt and butter. Sprinkle over crust, meat, hash browns, egg mixture and cheese. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 35 minutes.
Combine spices blending well. Stir in applesauce and mix well. Mixture will be stiff. Roll out to 1/4-inch thickness. Using small to medium cutters, cut dough into desired shapes. Let ornaments dry 4 to 5 days.
Being in Grandmother Smith's preschool Sunday School class that she taught at the back of the church. Although she was a large lady, and over 65 years old, she perched on the same little chairs we used because she wanted to be down on our level.
Melt over low heat in large saucepan. Cook for 2 to 3 minutes, but do not cook hard. Remove from heat; add cornflakes and stir well. Form into balls or drop by spoon on buttered cookie sheets.
Combine all ingredients, mix and refrigerate. This should be done 4 to 6 hours before serving or even the night before.
Mix flour, oatmeal, brown sugar, baking soda and butter (save 1/2 cup for top). Put in 9 x 13-inch pan and bake at 350° for 10 to 12 minutes. Melt caramels and milk. Mix chocolate chips and nuts. Pour caramels over crust, then chocolate chips and the 1/2 cup of mixture. Bake at 350° for 10 minutes.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together. Sprinkle over apples. Bake at 350° for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Dissolve gelatine and water. Heat soup (do not boil). Add the rest of the ingredients except mayonnaise. Heat and remove from stove; fold in mayonnaise. Pour into a 1-quart mold. Chill overnight. (It's wonderful.) Garnish with parsley. Serve with crackers.
Drain peas. Empty peas with other ingredients. Mix with mayonnaise. Salt and pepper as you would potato salad.
Dissolve jello with hot water. Set aside and cool. Roll graham crackers into crumbs. Add sugar and butter or margarine. Mix to form crust and line bottom and sides of 9 x 13-inch pan or dish. (Save 1/2 to 3/4 cup to put on top, if desired.) Beat Milnot until thick in large bowl. Then mix until creamy the cream cheese, sugar and lemon juice in separate bowl. Add cheese mixture and cooled jello to whipped cream. Beat again until completely mixed. Pour into crust and chill 5 to 6 hours. Top with crumbs or cherry pie mix.
Mix the first 6 ingredients and put in pie crust. Cover with other pie crust. Bake according to pie crust package directions until brown.
Melt oleo, peanut butter and chocolate chips. Stir in Crispix cereal. When cereal is well coated, mix in confectioners sugar. Cool. Can be served in a dogs dish for conversation piece.
Mash tamales with fork. Mix well with chili beans, onion, chilies, garlic salt and 1/2 cup of cheese. Bake at 350° for 30 minutes. Garnish with remaining 1/2 cup of cheese. Put back in oven until cheese is melted.
Cut butter into 1-inch pieces. In a small heavy saucepan, combine lemon juice and 2 tablespoons water and reduce over high heat to about one tablespoon. Remove from heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon water. Over low heat, whisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding more. Continue to whisk the sauce until it is thick. Add salt and pepper to taste. Serving size 8.
Combine eggs, flour and sugar; beat well. Add milk, salt and drained corn. Melt butter in large dish. Add corn mixture. Bake at 400° for 45 to 60 minutes.
Preheat oven to 400°. In bowl mix all ingredients together and pour into a greased 9 x 13 inch baking pan. Bake for about 30 minutes until done.
Beat the egg whites with the salt and cream of tartar. Slowly beat in the sugar, cornstarch and lemon juice. Pour into spring-form pan lined with wax paper. Bake 30 minutes at 300°, 30 minutes at 250° and 90 minutes at 200°. It is important to follow this method completely. Leave in oven overnight.
Put rice, milk and 3/4 cup sugar in a large pot. Cook over medium-high heat, stirring occasionally. When mixture has boiled, lower heat and continue to cook (uncovered), stirring constantly for about an hour or until rice is soft. Beat the eggs in bowl. Add 1 cup milk, 3/4 cup sugar and vanilla to taste. Beat. Ladle small amount of rice mixture into egg mixture. Stir. Pour this back into pot; raise temperature to high and continue stirring until boiled. Turn off heat. Pour into glass casserole dish or 13 x 9 x 2-inch pan. Cool at room temperature, then refrigerate.
Boil and salt spinach. Drain and mix with all ingredients. Put into greased cake pan and bake 1/2 hour at 300°. Can be topped before baking with Velveeta or Mozzarella cheese.
Drain pineapple. Chop cherries. Mix lemon juice with milk. Add pineapple, cherries and nuts, then add Cool Whip, cherries, lemon juice and red food color. Refrigerate.
Cream first 3 ingredients; add sugar. Beat. Alternately add flour and eggs to creamed mixture, blending after each addition. Begin and end with flour. Add vanilla. Pour into greased and floured tube pan; bake at 300° for 1 1/2 hours or until tests done. Delicious with ice cream or your favorite sauce.
Mix together egg, baking powder, brown sugar, white sugar, flour and vanilla. Then add apples and nuts; mix well by hand. Pour into a 9-inch pie plate and bake at 350° for 25 minutes. May be served with whipped cream or ice cream.
Boil vinegar, sugar, water and pickling salt and cool. Put dill, few onions and garlic in bottom of a gallon jar or ice cream bucket. Add fresh cucumbers. Pour the cooled brine over the sliced cucumbers in the large container. Cover and refrigerate.
Grease and flour bottom of cake pan. Mix first 4 ingredients and set aside. In large bowl, with mixer at high speed, beat next 3 ingredients. Beat for 3 minutes or until light and fluffy. At low speed, beat in mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake at 350° for 30 to 35 minutes.
Combine beef, 3 tablespoons steak sauce, egg, bread crumbs, garlic and salt. Form into 24 meat balls. In large skillet, brown meat balls well in oil; drain. Add remaining ingredients except cornstarch and green pepper. Cover and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Stir into mixture. Add green pepper. Simmer, uncovered, 5 minutes. Serve over rice. Serves 6.
Place fish in casserole dish. Sprinkle with salt and lemon juice. Heat undiluted soup and pour over fish. Bake uncovered at 375° for 25 to 30 minutes. Blend remaining ingredients together and sprinkle over fish. Bake 10 to 15 minutes more.
Brown beef and pork and drain well. Add undrained beans and tomatoes, chopped onions, green pepper, garlic, chili powder, sugar, vinegar and cumin. Cover and simmer for 1 hour, stirring often. Ladle into soup bowls. Spoon shredded cheese over each serving. Makes 6 to 8 main dish servings.
Melt in microwave and stir well the caramels, water and butter. Add pecans. Drop by teaspoon on buttered tray. Chill in refrigerator.
Chop and combine cabbage, pepper and onion. Pour 1 cup sugar on top and set aside. Combine celery seed, 2 teaspoons sugar, salt, mustard seed, salad oil and vinegar; bring to a boil. Pour over salad. Let set 4 hours. Stir and serve.
Mix ingredients well. Spread onto cooled Mandarin Orange Cake or Pig Pickin' Cake. Refrigerate frosted cake.
Cook sugar, water and Karo until threads. Beat 2 egg whites prior to cooking syrup. Add eggs to syrup mixture; add pecans. Drop immediately by tablespoon onto greased cookie sheet.
Crumble bread. Add all other ingredient, except margarine. Pour into crock-pot and dot with margarine. Cook on high 2 hours or on low for 3 to 4 hours. Makes about 16 servings.
Saute pork, onions, garlic and broccoli until browned. Add broth, season with salt and pepper. Simmer for 12 to 15 minutes. Blend soy sauce, cornstarch and water. Add to saucepan. Stir until sauce thickens. Cook noodles al dente; drain. Serve sauce over hot noodles. Serves 6.
Heat oven to 375°. In a small saucepan, melt margarine. Coat bottom and sides of ungreased 12-cup fluted pan with 2 tablespoons of melted margarine. Sprinkle 3 tablespoons of nuts on bottom of prepared pan. Add remaining nuts, brown sugar and water to remaining margarine; heat to boiling, stirring occasionally. Separate dough into 20 biscuits. Cut each in half and shape into ball. Place 20 balls in bottom of pan. Drizzle half of caramel sauce over balls. Repeat layers. Bake at 375° for 20 to 25 minutes or until brown. Invert immediately onto waxed paper and remove from pan. Makes 10 servings.
Combine all ingredients except chicken. Simmer 25 to 30 minutes over low heat. Remove bay leaf and all lemon slices. Add chicken, stirring well. Simmer for 25 minutes longer. Fill tortilla wrappers with chicken mixture. Put in 9 x 13 inch dish (or larger). Spread sauce on them and cover with Jack cheese (shredded). Put in oven at 400° until cheese is melted.
Heat all ingredients for 15 minutes. Remove sticks and allspice. Serve with orange floating.
Sift flour with baking powder, cinnamon, mace and salt. Cream butter until soft; gradually add sugar. Add well beaten eggs. Add dry ingredients alternately with milk. Fold in dates, nuts and orange rind. Pour into a 9-inch greased loaf pan. Bake in preheated oven at 325° for 1 hour to 1 1/4 hours. Cool in pan 5 minutes. Remove and cool completely before slicing.
Prepare dinner as directed, except using 3/4 cup milk. Saute onion and green pepper in margarine until tender. Add to prepared dinner with remaining ingredients; mix well. Pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Makes 4 to 6 servings.
Brown meat and drain. Meanwhile, boil 8 cups water, cook macaroni- do not rinse. Add cheese sauce and remaining ingredients to meat. Heat thoroughly; stir in macaroni.
Sauce should serve 20. In a medium pan, blend sugar and cornstarch; stir in water and undiluted orange juice. Cook over moderate heat, stirring constantly, until slightly thickened. Stir in pineapple, coconut, cherries and nuts; set aside.
Preheat oven to 425°. Place butter in pan and melt. Combine egg, milk and flour, then stir until blended. Pour mixture over hot butter and bake 20 to 25 minutes or until golden brown. Serve hot with syrup, honey, jam, pie filling, powdered sugar, fresh fruit, etc.
Mix sugar and flour; cut in the margarine. Press in the bottom of a 9 x 13-inch pan that has been lightly buttered. Bake 15 minutes at 300°.
Preheat oven to 450°. Sift flour and then measure. Combine with remaining dry ingredients and resift 3 times. Cut in shortening with a pastry blender or rub with fingertips. Stir in buttermilk until thoroughly mixed. Turn dough into a lightly floured surface and knead about a dozen times. Roll out to 1/2 to 3/4 inch thick, then cut with a floured biscuit cutter. Place biscuits on a greased baking sheet. Brush tops with melted shortening. Bake for 12 to 15 minutes. Yields 14 to 16.
Cream butter Crisco, sugar, milk and vanilla in a large bowl at medium speed with mixer. Beat in egg. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate for several hours.
Heat together sugar, vinegar and oil. Pour over combined vegetables. Refrigerate several hours or overnight. Very good and colorful.
To make pesto, in bowl of food processor combine basil, garlic, pine nuts, Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. With the machine running, slowly pour in 1/3 cup oil. Transfer pesto to a small bowl; cover and set aside at room temperature.
Line pan with foil. Slice potatoes as for French fries. Arrange in baking pan. Dot with butter. Sprinkle with cheese and half the parsley. Pour in milk. Bake covered with foil at 425° for 45 minutes. Sprinkle with remaining parsley. Season with salt and pepper.
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add 1-1/2 cups flour and beat well. Beat in egg and yeast. Add remaining flour and beat well. Put in greased bowl and let rise 1-1/2 to 2 hours. Turn on floured board. Shape rolls and let rise until double in size. Bake at 400° for 12-15 minutes. Makes 2 dozen rolls.
Mash hot potatoes. Add cream cheese in small pieces. Add butter and sour cream. To milk, add beaten eggs, then add to potatoes. Add salt, pepper and onion salt and beat until fluffy. Place in a greased casserole dish and refrigerate overnight. Bring to room temperature before putting in 350° oven for about one hour, uncovered, until lightly browned. Serves 12.
Cream shortening and sugar. Add eggs. Add lemon juice to bananas. Stir into creamed mixture. Sift dry ingredients. Mix all and bake in loaf pan. Bake in 325° oven for 45 minutes or until tester comes out clean.
In 4-quart saucepan over medium heat in hot butter cook apples and onion until tender, about 10 minutes. Add cabbage, water, red wine vinegar, sugar, salt, pepper and bay leaf. Heat mixture to boiling. Reduce heat to low, cover and simmer 40 minutes, or until cabbage is tender. To serve, discard bay leaf. Enjoy!
Pour in large bowl. Mix the first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake at 350° for 45 to 50 minutes or until knife goes halfway in the middle.
Blend egg and milk in a bowl; add next 6 dry ingredients and mix well. Heat 1 1/2 inches of oil to 375° in skillet. Pour batter into funnel with 1/2-inch spout; drizzle batter into hot oil in 6-inch spirals. Deep fry for 1 1/2 minutes or until golden brown on both sides. Sprinkle with confectioners sugar.
Cut each squash in half crosswise; remove and discard seeds. Place squash halves, cut side down, in a 15 x 10 x 1-inch jelly roll pan, lightly coated with vegetable cooking spray. Bake, uncovered, at 350° for 40 minutes.
Cook hamburger, onions and garlic until hamburger is done and onions are transparent. Stir in flour, mushrooms with reserved liquids, salt and pepper. Cook for 5 minutes. Add soup and simmer an additional 10 minutes. Stir in sour cream and heat to desired temperature. Do not boil. Serve over rice and/or noodles.
In small bowl, add water to minced onion. Set aside. Put cream cheese in large bowl. Chop smoked beef in small pieces. Add to cream cheese. Pour minced onion in. Mix thoroughly with hands. Form into ball. Roll or sprinkle parsley on cheese ball. Refrigerate.
Mix flour, sugar and margarine together. Save out 1 cup. Then add the milk, soda and vanilla to the batter. To the 1 cup you have saved, add the Heath bars and nuts. Pour the first mixture in greased 9 x 13-inch pan. Add the Heath bar mixture on top. Bake for 35 to 40 minutes at 350°.
Press ground meat into bottom of 2 1/2-quart casserole dish. Slice potatoes onto meat. Add salt and pepper. Slice onions on potatoes. Cube cheese on onions. Cover with soup. Bake in covered dish for 1 hour at 350° or until potatoes are done. Serves 6.
Combine all ingredients, except vanilla, in saucepan and cook until raisins are done (about 1/2 hour). Thicken with cornstarch. Add vanilla and pour on crust and bake at 400°.
Heat and stir until boils to 250 degrees first 4 ingredients. Stir constantly until 300 degrees. Add 1/2 of almonds and pour into 9x9 metal pan. Cover with a layer of chocolate at once and spread. Sprinkle balance of burnished almonds.
Preheat oven to 400°. Combine pumpkin, sugar, salt and spices. Add eggs and milk; mix well. Pour into pastry shell. Bake for 50 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let cool about 1 hour before cutting. Serve with real whipping cream.
Dissolve yeast in water. Sift all dry ingredients together. Cut shortening in 1/2 of dry ingredients. Pour yeast in buttermilk; add to dry ingredients. Roll on floured board. Freeze for later use. Allow biscuits to thaw and rise in a warm place for 2 or 3 hours. Bake at 400° for 20 minutes.
Heat oven to 450°. Mix together meat, cheeses, onion, egg replacer or egg white, oats and seasonings. Form into 18 meatballs. Place in a nonstick roasting tin and cook 20 minutes. Mix stock, tomato puree, sherry and corn flour. Simmer until thickened. Drain excess fat from meat and pour tomato sauce over. Reset the temperature to 350° and cook for 30 minutes. Serve with hot rice. Makes 48 meatballs; each contains 31 calories, 0.5 g fat, 4 mg chol, 41 mg sodium.
In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Stir to blend. Makes enough to fill and frost 2 layer cake, 13 x 9-inch sheet cake or 2 dozen cupcakes.
Cook macaroni and drain. Put back in pan and mix 1 can cream of chicken soup and 1 can milk and pour over macaroni; mix. Add salt and pepper to taste. Add corned beef (broken up) and mix with macaroni mixture. Pour in casserole dish. Top with thin slices of sharp cheese. Sprinkle bread crumbs on top. Bake 20 to 25 minutes in 350° oven.
Heat Velveeta, Parkay, chocolate and corn syrup in 3-quart saucepan over medium-low heat, stirring occasionally, until mixture is melted. Gradually add sugar to chocolate mixture, beating with electric mixer on medium speed until smooth. Stir in pecans and vanilla. Pour into greased 13 x 9-inch baking pan. Smooth surface with spatula. Cover. Refrigerate several hours. Cut into squares. Makes 3 1/2 pounds.
Stir together and pat in pan first three ingredients. Mix cream cheese, eggs and sugar. Pour over cake mix in pan. Bake 1 hour at 350°. Use 9 x 12-inch pan or dish. Nuts if desired.
Combine first six ingredients. Before serving, add 7-Up, Vichy water and ice in large punch bowl. Yields 1 gallon.
Put crabmeat in bowl. Add celery, salt, pepper, Worcestershire sauce, lemon juice, mayo and salad dressing. Mix gently with 2 prong fork. When uniformly blended, put into refrigerator and chill 1 hour. Serve with tomatoes cut in quarters or on a bed of lettuce.
Mix together and press into cookie sheet and bake at 350° for 15 minutes. While hot, spread with jam. Sprinkle with confectioners sugar and nuts. Cut into bars at once.
Mix all ingredients for 4 minutes; pour into greased and floured pan (Bundt or angel food or 9 x 13-inch pan). Bake at 350° for 40 minutes. Pour half of glaze on bottom; turn onto plate and pour remaining glaze on top.
Stew chicken; cool and bone, saving broth. Saute 1 chopped onion in margarine. Add 3 cups hot broth and salt to onion. Add rice and cook 20 to 25 minutes.
Cook broccoli in salted water until crisp and tender; drain well. Arrange broccoli in greased baking dish. Place layer of chicken over top. Combine soup, mayonnaise and lemon juice until well mixed; pour over chicken layer. Sprinkle with shredded cheese. Combine bread crumbs with 1 tablespoon melted butter; scatter over cheese. Bake in preheated oven at 350° about 30 to 35 minutes or until bubbly hot.
Start meat, catsup, French dressing and water on medium heat. Keep stirred until it starts to boil. Reduce heat; add other ingredients. Stir occasionally. Simmer 2 hours. Good recipe for crock-pot.
Measure juice from pineapple and add enough water to make 2 cups liquid. Heat to boiling on high heat, and pour over gelatin, stirring until completely dissolved. Let gelatin cool. Mash bananas, and combine with pineapple and strawberries. Add fruit to gelatin and chill in fridge until mixture starts to congeal. Place half of gelatin mixture in the bottom of mold or pan. Make a layer of sour cream and spread remaining gelatin mixture on top of sour cream. Chill until firm.
Combine above ingredients and mix until fluffy. Pour into pie shell. Keep refrigerated. Makes 2 thin pies or 1 thick pie.
Preheat oven to 350°. Mix milk, eggs, sugar and butter; set aside.
Mix milk, oil and sugar; heat until lukewarm. Mix the remaining ingredients. Add to warm milk mixture. Mix well and pour into large dish with cover. Refrigerate overnight. Take out what is needed and return remainder to refrigerator. It will keep for several days. Turn soft dough onto floured surface and mix enough flour into dough to be cut for rolls. Cut rolls and bake at 400° until brown. Makes about 40 rolls. Also makes very good cinnamon rolls.
Place alternate layers of chile and cheese in greased baking dish. Leave enough cheese to sprinkle on top. Beat eggs, milk and salt. Pour over chile.	Top with cheese and buttered crumbs. Bake 45 minutes in slow oven.