HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice one thin layer of banana on bottom of pie crusts. Whip Dream Whip as directed on package. Beat cream cheese, confectioners sugar and lemon juice until smooth. Add to Dream Whip and mix until smooth. Spoon onto top of bananas, then top with the blueberry pie filling. Chill. Makes 2 (9-inch) pies.
Cream shortening and sugars; add eggs and beat until light and fluffy. Add vanilla. Add flour, soda and cream of tartar. Chill dough overnight. Take about 1 teaspoon of dough and roll into a ball. Put on greased cookie sheet. Use a smooth bottomed glass (covered with margarine) and press down balls, dipping into sugar each time. Bake 8 to 10 minutes at 375°.
Drain juice from pineapple and add 1 cup water. Heat until boiling and pour over Jell-O and stir until dissolved. Add cream cheese and other ingredients in order. Last, fold in whipped cream. Chill until firm.
Soak chilies in hot water 35 to 40 minutes until softened. Drain. Remove seeds and discard. Grind chilies in amount of beef stock to make a paste. Dredge meat cubes in flour mixed with salt. Brown meat on all sides in hot oil. Add garlic, oregano and cumin. Pour remaining beef stock into chili paste and add to meat. Cover until tender, about 2 hours. Makes 4 to 6 servings.
Boil potatoes until tender. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add butter, chives and salt and pepper to taste. Place in a greased 2-quart casserole. Dot with butter and sprinkle paprika on top. Bake at 350° for 25 minutes. Serves 8 to 10.
Cream shortenin' and sugah; add salt and boilin' watah. Beat egg and add. Dissolve yeast in lukewarm watah. Add flour and mix good. Cover and put in icebox. Make out rolls 'bout 2 hours before bakin'. Put on a greased pan and brush with melted buttah. Let rise in a warm place. Bake in oven at 400° to 425° til pretty light brown, 10 to 15 minutes. Serve and jump outta the way.
Heat oven to 425°. Grease pie plate. Stir egg and green onions into mashed potatoes and press into pie plate evenly across and up sides. Bake 20 to 25 minutes, until light brown. Cook beef and drain. Stir in remaining ingredients, except cheese. Cover and cook over low heat 5 minutes, stirring occasionally. Spoon into potato shell and sprinkle with cheese. Bake 2 to 3 minutes more. Garnish with sour cream, tomato, avocado and lettuce.
Wash potatoes and cut into 1/4-inch slices. Cook in boiling water to cover 15 minutes or until tender. Drain. Combine potatoes and Italian salad dressing. Chill. Carefully stir celery and green onions into potato mixture. Combine sour cream and next 2 ingredients; stir well. Pour mixture over potatoes; toss gently. Garnish with green onion tops if desired.
Brown ground beef and sausage in skillet, stirring until crumbly. Drain. Combine cheese, tomatoes, picante sauce and soup in slow cooker. Cook on low until cheese melts. Mix well. Stir in meat mixture. Cook until heated through. Serve with nacho chips.
Cook diced squash and onions; drain and add pimentos, sour cream and soup. Butter casserole and sprinkle half of stuffing in bottom. Dot with melted butter. Add squash mixture, then rest of stuffing and drizzle with butter. Bake at 350° for 30 minutes.
Mix ingredients for sauce. Mix all dry ingredients well in big pan. Drizzle sauce over dry ingredients. Bake 1 hour at 275°. Stir every 15 minutes. When cool, store in airtight containers.
Dissolve gelatin in hot water. Stir in sugar. Add remaining ingredients, adding ginger ale and sherbet just before serving.
Makes 1 1/2 cups. Stir all ingredients together. Cover and chill.
Saute onions and celery in small amount of oil or butter. Cook broccoli as directed on package. Cook rice as directed on package. Drain broccoli. Combine all ingredients except crackers and mix well. Pour into 2-quart Pyrex dish. Bake at 325° for 15 minutes. Spread crushed crackers over top and bake 10 additional minutes.
Cook green pepper and onion in butter until tender. Blend soup, sour cream and salt. Add onion, green pepper and cooked noodles and turkey. Mix well. Turn into a greased 13 x 9-inch baking pan. Sprinkle with paprika. Bake at 350° for 30 minutes, until bubbles. Serves 10 to 12. This dish freezes well and keeps for a month.
Beat eggs. Pour into pan with vinegar and melted margarine. Let cook until curdles. Pour over lettuce mixture and mix well. Slice boiled eggs over salad.
Preheat oven to 350°. Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and vanilla. Sift together flour and salt. Gradually add to cream mixture. Blend in nuts. Divide dough in half. Add chocolate to one-half and spread white layer in bottom of pan, then spread chocolate layer on top. Bake 30 minutes. Cool in pan on wire rack.
Combine first 8 ingredients in a mixing bowl. Add meat; cover and marinate overnight in refrigerator. Remove meat from marinade. Alternate meat and vegetables on 4 skewers. Place on grill and cook according to taste for steak.
Mix together. Add 1 small can crushed pineapple and 2 cups flour. Mix well. Grease and flour cake pan. Bake at 325° for 30 minutes.
Cook on top of stove on a low heat for 20 minutes or more. Stir often as this will stick and scorch very easily. Put in dryer; stir often as it dries. Store in freezer if kept for any length of time.
Grease bottom of 9 x 13-inch pan. Combine pumpkin, milk, eggs, sugar, salt and spices. Pour in pan. Sprinkle dry cake mix evenly over pumpkin mixture. Dribble melted oleo, then nuts, over top. Bake at 350° for 50 to 55 minutes or until golden brown.
Brown the ground beef and pour the grease off. Boil the water in a large pot for the spaghetti until cooked. Pour off water. Put spaghetti sauce and tomato sauce in the pot of ground beef. Add the onion, bell pepper, celery and seasoning to your taste. Let simmer for 10 minutes. It is ready to eat. Serves 6.
Mix all ingredients, except chicken soup and rice; place in casserole. Pour about 1/2 cup uncooked rice over top. Pour the chicken soup over top. Cover with water. Bake for 45 minutes, or until done.
In saucepan, mix soups, poultry seasoning and onion; blend well. Cook until bubbly on medium heat. Pat ground beef into oblong pan, like you use for sheet cake. Cover meat with bread cubes. Pour soup mixture over bread cubes. Bake, uncovered, in a 350° oven for 1 hour.
Beat Jell-O and water until foamy. Add strawberries; whip until foamy. Crumble and add cake to Jell-O mixture a little at a time. Fold in gently. Put into mold. When set, frost with whipped cream.
Brown beef; add next 3 ingredients and keep hot until the topping is made. Mix cornbread mix according to directions. Pour meat mixture in a 2-quart casserole. Pour cornbread mixture over meat mixture and spread. Bake for 15 to 20 minutes in 400° oven. Serve hot.
Place the above ingredients into a 13 x 9 x 2 glass dish or metal pan cover with homemade crust. Place in a 400° oven for 30 to 40 minutes.
Preheat oven to 375°. Pound chicken breasts to flatten. Place one slice of cheese over each chicken breast. Place three asparagus spears or three broccoli flowerets in center of dish. Place two half slices of bacon on top. Sprinkle each with 1 tablespoon bread crumbs. Bring two sides of chicken together and secure with wooden pick. Place seam side down in buttered 2-quart rectangular baking dish.
Mix together all ingredients after thoroughly draining fruit. Chill well for several hours and serve. Cherries are an optional garnish or use pecans.
Salt and pepper duck. Put in Dutch Oven on top of stove. Add ketchup, Worcestershire sauce, onions, bay leaf, oregano and poultry seasoning. Add water to cover. Cook 3-1/2 hours. Debone. Add water if necessary. Cook 30 minutes longer.
Pound steak, cut into 3 x 4-inch pieces. Combine ingredients, except mustard. Spread mustard on steak pieces, then add filling. Roll up and fasten with toothpicks. Brown in butter, then simmer with bouillon cubes and 2 cups water for 45 minutes. Serve with mashed potatoes or rice.
Bake pie shell at 450° for 5 minutes. Bring pie filling just to a boil in a saucepan; pour into warm pie shell. Combine flour and sugar. Stir in butter. Add coconut and stir with fork until mixture is crumbly. Sprinkle over pie filling. Bake at 375° for 20 to 25 minutes or until browned. Cool.
Preheat oven to 350°. Mix first 4 ingredients well in large bowl. Sift dry ingredients, omitting the 1/4 cup sugar. Add dry ingredients to molasses mixture. Roll dough into 1-inch balls. Roll in 1/4 cup sugar. Place 2-inches apart on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix together well and sprinkle over the rolls. Place a damp cloth over pan. Let set overnight (or can place uncovered in a cold oven overnight). Bake at 350° for 30 minutes. Turn out on plate or platter.
Combine all ingredients except cheese and crushed potato chips. Place all other ingredients in a large rectangular 12 x 9 x 2-inch dish. Top with cheese and potato chips. Let stand overnight in refrigerator. Bake at 350° for 20 to 25 minutes. (Can serve cold.)
Gradually work sugar into potatoes. Add rest of ingredients. Press into greased pan and let stand in a cool place for 24 hours. Cut into squares.
Cook sweet potatoes until soft. Peel and slice and place in slow cooker. Combine remaining ingredients and pour over sweet potatoes. Cover and cook on high for 4 hours.
1. Cook potatoes until tender. Mash potatoes using hand mixer, add salt, cream cheese and chives, butter, garlic salt and pepper, mix until smooth.
Skin and bone chicken breasts; cut chicken into 1-inch squares. Saute onion and pepper in 2 tablespoons of hot oil in a large skillet, stirring until vegetables are crisp and tender. Remove to dish and set aside.
Mix butter, sugar and cream cheese until light and fluffy. Add flour mixture and eggs alternately to creamed mixture. Beat well after each addition. Add vanilla. Pour into greased Bundt pan and put in cold oven. Bake at 275° until wooden pick inserted comes out clean.
Layer crackers in a 9 x 13-inch pan. Boil sugar, milk, margarine and graham crackers for 5 minutes. Pour over crackers while mixture is hot. Layer another layer of crackers over mixture. Melt peanut butter and chocolate chips. Pour over crackers. Spread. Let cool and allow to set. May refrigerate for quick set.
Use 9 x 13-inch greased dish, brown sausage and drain off grease. Trim bread and cut into 1/4 inch cubes; spread on bottom of glass baking dish. Top with sausage. Mix rest of ingredients together and pour over sausage. Top with cheese. Store, covered, in refrigerator overnight. Bake for 1 hour at 350°.
In a large pot, cover beans with cold water and soak overnight. Drain and cover with water again. Add ham hock and simmer slowly for about 4 hours or until beans are tender. Add salt and pepper to taste. Just before serving, bruise beans with a large spoon. Makes 6 servings.
Melt candy over low heat until melted, then stir in pecans. Pour into long cake pan. When cool, cut into squares and serve.
Cream the butter, oil and sugar. Add the eggs, vanilla and sour milk. Mix well. Combine the dry ingredients. Stir into butter mixture. Add the Zucchini and mix well. Pour into a greased and floured 9 x 13 pan. Top with 1/2 c. chocolate chips and 1/4 c. sugar. Bake 325° oven for 40 to 50 minutes.
Put onion in a microwavable casserole, covered, and microwave on High for 2 minutes.
Preheat oven to 400 degrees. In medium mixing bowl, combine cornmeal, eggs, corn, sour cream, cracklin', oil, and salt. Mix together well using wire whip or spatula. Pour into a greased 9 x 13 x 2 inch pan or dish. Bake 30-40 minutes or until golden brown. Remove from oven and cool or 5 minutes before cutting into pieces. Carefully lift out with spatula onto hot serving platter. Serves 10-12.
Cook berries in water until all pop and are soft. Strain and mash through colander. Add sugar and boil hard for about 5 minutes. Pour into container and let cool. Refrigerate after hardening.
Dissolve jello in water. Add water to syrup to make 1 cup. Add to jello. Add blueberries and pineapple. Let set.
Put a layer of berries in the bottom of a pan; sprinkle with sugar and dot with butter. Add thin strips of crust and repeat until all berries are used. Cook on top of stove over low heat for a few minutes until it boils good. Put in a moderate oven until the top crust is brown.
Mix together. Pour in pie crust and bake at 250° for 45 minutes.
Mix together with complete faith in God. Add 2 tablespoons of wisdom and 1 teaspoonful of good nature for flavor. Sprinkle with thoughtfulness. Serves any and all sizes of families.
Prepare and cook green beans, cut into 1-inch pieces, as directed. Cook beans, onion, olives and dressing, uncovered, over medium heat, just until onion is tender, about 3 minutes. Sprinkle with tomato.
Beat until smooth. Let stand 1/2 hour. Heat skillet or griddle. Put about 3 Tbsp. of batter on pan and roll around until circle. Let cook a few seconds until dry on top, then slide off to table or smooth surface.
Prepare 12 servings instant potatoes according to package directions. Stir in sour cream, softened cream cheese and garlic salt. Spread in a 9 x 13-inch cake pan and sprinkle Cheddar cheese evenly over top. Bake 1 hour in preheated 375° oven. Serves 10. Excellent with baked ham or as main course for meatless meal.
In one bowl, combine zucchini, oil, sugar, eggs and butternut flavoring. Then mix other ingredients. Mix thoroughly. Grease or spray two loaf pans. Pour batter in. Bake at 350° for 1 1/2 hours.
Drop peaches into boiling water for no longer than a count of 10. Peel under cold running water and remove pits. Puree in a blender or food processor. Pour into a medium bowl and add the next 6 ingredients. Stir to blend well. Place soup in refrigerator for 6 hours or overnight. While soup is being chilled, also chill the soup cups or bowls. Garnish with slivered almonds or toasted coconut.
Place 1 layer of apricot halves in buttered casserole dish. Crush the crackers and sprinkle half on top. Sprinkle 1/2 cup brown sugar and repeat layers with remaining ingredients. Pour melted margarine over top layers. Bake at 300° for 20 minutes. Great with ham.
Grease 13 x 9 x 2-inch cake pan. Mix cake as directed on package. Pour cake mix into baking pan. Spoon on your choice of pie filling. Make sure top of cake is all covered. Mix together the sugar and the melted margarine. Crumble mix evenly over top of pie filling. Bake at 350° for about 30 minutes.
Prepare limeade and water in a large pitcher. Stir in cranberry juice and Tang. Pour over ice cubes and garnish with a sprig of fresh mint.
Mix together ingredients, seasoning with pepper and salt. Form into a loaf on a foil-lined baking pan. Top with ketchup and picante sauce mixture. Bake at 350° for 45 minutes to 1 hour.
Mix first 5 ingredients well. Pour into greased 13 x 9-inch pan. Mash Ritz crackers with margarine. Pour over vegetable mix and bake at 350° for 30 minutes.
Mix butter, graham cracker crumbs and peanut butter. Mix in powdered sugar. Chill 1/2 hour. Roll in medium sized balls. Make thumbprint in center of each ball.
Combine all ingredients. Shape into 1 inch balls. Bake at 350° for 15 to 20 minutes. Makes a bunch!
Separate egg whites and yolks. Beat yolks with sugar in a large mixing bowl. Add the whiskey and brandy very slowly. Add cream and milk, rinsing the cream container with some of the milk. Wash beaters thoroughly. Beat egg whites until stiff; add to the mixture. Cover with aluminum foil and chill. Sprinkle each cup of egg nog with nutmeg when serving.
Add pepper, celery, bay leaf, salt, pepper, butter and cayenne pepper to the tomatoes. Simmer 20 minutes. Saute onion in 1 tablespoon butter; add parsley. Add this to mixture. Add shrimp. Cook until shrimp are pink. Pour over fluffy hot rice.
Crush 16 cookies; toss with the butter. Press onto the bottom of an ungreased 9 inch square dish. In a mixing bowl, beat the cream cheese, peanut butter and 1 cup confectioners sugar until smooth. Fold in half of the Cool Whip. Spread over crust. Sprinkle with peanut butter cups.
Heat cranberry sauce. Strain out juice. Mix juice, water and gelatin. Stir until dissolved. Add lemon juice and chill until slightly thickened. Add mayonnaise and beat with rotary beater until fluffy. Fold in cranberries, apple and pecans. Chill until firm.
Lightly coat chicken pieces with 1 tablespoon flour. Melt half of the butter in a large skillet over medium heat. Cook chicken 5 to 7 minutes, turning once until lightly golden. Remove with slotted spoon. Melt remaining butter. Add onion; cook 4 minutes. Add bell pepper. Cook 2 to 3 minutes or until onion is translucent and pepper is crisp-tender. Add remaining flour. Cook 2 minutes or until frothy. Stir in broth, milk and salt. Bring to a boil. Stir in corn and lima beans. Simmer 6 to 8 minutes or until sauce is thickened and vegetables are tender. Stir in chicken and tomato. Cook 1 minute longer to heat through. Serve with warm biscuits.
Heat oven to 375°. In large skillet, brown meat, onion and pepper; drain. Stir in tomato sauce and taco mix. Set aside. Separate dough and place triangles in ungreased 10-inch pie pan or 9-inch square pan. Press over bottom and up sides to form crust. Sprinkle corn meal over crust. Bake at 375° for 5 minutes (crust will be puffy when removed from oven). Spoon meat mixture over corn meal. Spread sour cream over meat and top with cheese. Bake at 375° for 15 to 20 minutes. Top with lettuce and tomatoes.
Beat all ingredients together except for the cherries. Add cherries with juice. Freeze in gallon freezer.
Mix soups, egg, crackers and milk together. Add hamburg and salt and pepper. Save a little tomato soup for top of loaf. Bake at 375° for 45 minutes to 1 hour.
Preheat oven to 325°. Blend above ingredients and beat at high speed for a few minutes. Pour batter into tube pan and bake 50 minutes or until done.
Saute onions and zucchini in olive oil for 5 minutes over medium heat. Cover and cook until zucchini is tender. Combine last 5 ingredients together and pour over zucchini. Heat and serve immediately.
Mix and cook all but egg whites on top of stove until it begins to thicken. Pour into unbaked pie shells, place in oven at 425° and bake for approximately 25 minutes. Bake until pie shell is done. Sweeten egg whites and beat into meringue. Put on top of pies and brown.
Melt margarine and chocolate over low heat. Set off heat and add sugar and evaporated milk. Mix well and cook over medium heat until it boils. Serve hot over ice cream, cake, etc.
Place potatoes and 2 tablespoons water in a 1 1/2-quart casserole; cover. Microwave on High for 10 minutes, or until potatoes are tender. Stir in remaining ingredients; microwave on High 2 to 4 minutes or until thoroughly heated, stirring after 2 minutes. Makes 4 servings.
Mix first four ingredients together and press into a large cookie sheet. Melt the other stick oleo and chips and pour on top of first mixture. Refrigerate.
Gradually add corn meal to milk while beating. Stir until it thickens. Remove from fire and cool slightly. Add sugar, salt and butter. Add egg yolks, one at a time, beating well after each addition. Fold in egg yolks, one at a time, beating well after each addition. Fold in egg whites. Place in a greased casserole. Bake at 275° for 35 to 45 minutes or until brown on top. Serve immediately with melted butter.
Combine margarine, flour and nuts. Pour into 9 x 13 x 2-inch pan and bake in 350° oven for 15 minutes. Cool.
Combine first 5 ingredients; set aside. Combine eggs, sugar, oil and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Stir in zucchini and pecans. Add dry ingredients, stirring just until moistened. Spoon batter into 3 greased and floured 1-pound coffee cans. Bake at 350° for 55 to 60 minutes.
Mix bananas, sugar and buttermilk. Fold in Cool Whip and cherries. Pour into 8 x 8-inch or 9 x 9-inch dish and freeze. Remove from the freezer about 15 minutes before serving. Cut into squares and serve.
Bring sugar, margarine, milk and salt to a boil. Boil for 6 minutes. Remove from heat; add vanilla and chocolate chips. Beat until chips are dissolved. Add nuts, if desired. Pour into glass pie plate or bowls. Makes 3 pounds.
Bring water, syrup and sugar to the boiling point. Add butter and stir occasionally until butter is melted. Chill. Add spices and baking soda mixed with small amount of flour. Gradually stir in flour until dough is very soft. Cover and refrigerate overnight. Turn dough onto baking board and work until smooth. Roll out dough, thin, using pastry cloth and cut out cookies with round or fancy cutters. Place on greased cookie sheet and bake in hot oven (400°) 8 to 10 minutes. Let cool before removing to rack. Decorate, if desired, with icing (1/2 cup powdered sugar and 1/2 egg whites, beaten together until smooth) forced through fine paper tube.
Line a 10 x 15-inch cookie sheet with foil. Break the crackers at indentations. Place in single layer on pan. In small saucepan combine oleo and brown sugar. Bring to a rolling boil over medium heat. Boil for 2 minutes. Remove from heat. Add nuts. Pour over crackers. Bake at 350° for 10 minutes. Cool.
Saute quail in butter for 10 minutes; remove quail. Add onion and celery to butter and cook 5 minutes over medium heat. Dissolve cornstarch in bouillon; stir into onion-celery mixture and cook until thickened. Stir in sherry and parsley. Salt and pepper to taste. Arrange quail in shallow pan. Cover with sauce and bake at 350° for 1 hour or until tender. Serves 6.
Melt butter; stir in cocoa, add sugar, flour , vanilla, salt, chocolate chips and nuts. Pour into a greased 9 x 13-inch pan. Bake for 25 to 30 minutes at 350°. This can be mixed in same pan that you melt the butter in.
Saute vegetables in 1/4 cup olive oil and seasonings. While veggies are cooking, boil spaghetti. When both are done, mix vegetables into drained spaghetti and add other 1/4 cup olive oil. Toss and serve.
Mix like pie crust and press into 13 x 9-inch pan. Bake 20 minutes at 350°.
Thoroughly mix margarine, sugar and eggs. Stir in buttermilk. Mix together dry ingredients and add to batter. Stir in nuts, cherries and dates. Chill dough 1 hour or overnight. Drop by spoonfuls onto greased cookie sheet. Bake at 400° for 8 to 10 minutes. Store tightly covered.
Mix jello with 1 cup cold water and set aside. Heat pineapple with 1/2 cup sugar and bring to a boil. Mix with jello mixture. Chill until thickened. Mix Cool Whip with grated cheese and mix with thickened jello and pineapple mixture.
Cook spaghetti, drain and cool. Mix spaghetti, onion, salt, green pepper and cabbage in large bowl. Mix mayonnaise, sugar and milk to make dressing. Pour over spaghetti cabbage mixture and refrigerate until chilled.
In a skillet brown frankfurters and cook with seasoning in butter until tender. Stir in soup, milk and tomatoes. Add noodles and parsley. Heat. Stir now and then.
Saute onion, green pepper and celery in margarine until transparent; add remaining ingredients except cheese and noodles. Simmer 20 minutes. Spoon enough of mixture to cover bottom of 8 x 11-inch pan. Cover with uncooked noodles. Cover with remaining mixture. Sprinkle with cheese. Bake at 350° for 45 minutes. Makes 4 servings; 3 protein, 1 bread and 2 vegetables. Let stand 15 minutes before serving.
Cream shortening, sugar and eggs until light. Sift dry ingredients together. Add to creamed mixture alternately with applesauce. Add nuts and raisins and cut up gum candy slices. Bake 1 1/2 hours in 325° oven in greased, paper lined pans. Fill pans not more than two-thirds full.
Preheat oven to 325°. In small heavy saucepan, slowly melt caramels with 1/3 cup sweetened condensed milk. Spread evenly on bottom of pie shell. In medium saucepan, slowly melt chocolate with margarine. In large bowl, beat eggs with remaining condensed milk, water, vanilla and salt. Add chocolate mixture; mix well. Pour into pastry shell. Top with chopped pecans. Bake 35 minutes or until center is set. Cool. Chill. Refrigerate leftovers.
Line large baking dish with vanilla wafers. Add, in layers, bananas, pineapple and condensed milk with lemon juice, whipped cream (tinted, if desired), flaked coconut, nuts and cherries. Let stand in refrigerator overnight.