HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place whole graham crackers in bottom of 9 x 13-inch glass pan. Boil sugar, egg, cream, butter and flour. Remove from heat. Stir in crushed graham crackers, coconut and vanilla. Spread over whole graham crackers in 9 x 13-inch pan. Cover with another layer of whole graham crackers. Frost with powdered sugar, egg and vanilla mixture.
Alternate layers of bananas, oranges, pineapple, grapes and coconut in a bowl. Sprinkle with sugar. Chill. Add maraschino cherries just before serving. Yields 8 servings.
Stir all ingredients until well mixed. Use for open-faced sandwiches for teas and ladies functions.
Preheat oven to 375°. Combine ingredients. Drop cookies on ungreased cookie sheet. Bake 8 to 10 minutes.
Crush Doritos and spread over the bottom of a 2 quart glass pan. Mix chicken, sour cream, chili powder, salt, garlic powder, and white pepper and place on Doritos. Crush more Doritos on top and add cheese on top. Bake for 20 minutes at 350°.
Cream together sugar, butter and nutmeg until fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and vanilla. Combine flour, baking powder, soda and salt. Beat into creamed mixture alternately with buttermilk. Stir in nuts. Spread batter in greased 13 x 9-inch pan. Bake in 350° oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool on rack. Frost with Cream Cheese Frosting.
Drain pineapple and oranges, reserving juices. Place juices in a saucepan with lemon juice and water; stir in pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cool. Add pineapple, oranges and marshmallows. Fold in whipped topping. Chill overnight. Just before serving, fold in banana.
Put small amount of oil in frying pan. Smash beans and cumin together and simmer until well blended. Put in 9-inch pie pan. Layer picante sauce, then cheese. Top with lettuce, tomato and onion. Dip with tortilla chips.
Cook bacon until crisp, saving drippings. Remove bacon from pan. Crumble and set aside. Cook onion in drippings until tender. Combine with beans, brown sugar, mustard, catsup and Worcestershire sauce.
Blend sugar and flour together. Add eggs. Mix well adding vanilla last. Place rhubarb in pie shell. Pour egg mixture over rhubarb. Bake 50 to 60 minutes at 400°.
Drain fruit. Blend Cool Whip and pudding. Fold in drained fruit and marshmallows.
Melt margarine in medium-size roaster. Season chicken with salt and pepper to taste (black or red pepper). Add to cut up fryer. Place in margarine. Add the soup mix. Stir around. Add 2 1/4 cups water. Wash rice and add to mixture. Cover with lid and bake at 350° for 1 1/2 hours.
Dissolve yeast in warm water. Add other ingredients; mix well. Knead and roll out (about 1/2-inch thick) on floured board. Cut biscuits, butter tops and place one on top of the other. Let rise 30 minutes and bake at 450° for about 12 minutes.
In a large bowl, combine cracker crumbs and coconut; set aside. In a pan, bring to a boil the white sugar and milk. Boil for 3 minutes. Remove from heat and add vanilla and peanut butter; mix well. Pour over cracker mixture; mix well. Drop by teaspoons on wax paper. Let stand. Nuts may be added, if desired.
Boil sweet potatoes in water until soft. Mix all ingredients except sugar and potatoes. Mash potatoes and sugar together. Add to flour mixture. Roll on floured board and cut into biscuits. Bake at 450° for 10 to 12 minutes.
In large skillet, cook onion in hot oil. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer, uncovered, 2 to 2 1/2 hours. Remove bay leaf and serve over hot spaghetti.
Soap Making: To clarify fat, melt and add a few slices raw potatoes, letting them get a golden brown and the grease to bubble. When this is done, strain through a cloth into a jar or lard pail.
Thinly slice steak across grain into bite size strips. Combine flour and sour cream. Stir in bouillon granules, 1/2 cup water and 1/4 teaspoon pepper. Set aside.
Place chicken breasts in crock-pot. Mix sour cream and flour. Add soup and mushrooms. Pour over chicken breasts. Cook for 6 hours on low heat. Sprinkle with paprika, if desired.
Cook and drain frozen chopped broccoli. In skillet, melt oleo and saute onion. Add mushroom soup and garlic cheese and melt. Add cooked broccoli and mix. Place in casserole and spread with slivered almonds. Bake at 350° for 25 to 30 minutes.
Place all ingredients in blender. Blend until smooth. Store in refrigerator. It will keep several weeks.
Brown hamburger, onion and bell pepper. Put in crock-pot. Add cheeses, olives and chiles. Put on low until everything is melted.
Combine butter, 1 cup sugar and coffee until light. Beat in eggs. Stir in syrup until well blended; combine flour, baking powder and salt. Fold flour mixture into batter until blended. Stir in 1 cup nuts and vanilla. Pour into greased and floured pan. Combine remaining sugar and nuts. Sprinkle evenly over batter. Bake at 350° for 1 hour and 10 minutes or until sides pull away from pan. Garnish with whipped cream, orange slices, nuts and mint leaves.
Blend mayonnaise with milk. Combine remaining ingredients; mix thoroughly with dressing. Chill.
In a large mixing bowl, mash bananas. Add remaining ingredients one at a time, in order. Mix well. Spoon into 2 large greased loaf pans. Bake 1 hour at 300°. Remove from pan and let cool slightly. Put in Ziploc bag until outer crust is moist.
Brown sausage lightly in heated skillet. Remove excess fat and reduce heat to medium. Add onion. Simmer 5 minutes. Add potatoes, seasonings and sour cream. Stir until potatoes are brown. Add more sour cream, if desired.
Mix and bake at 425° for 15 minutes. Serve over Chinese noodles.
In a large mixing bowl, cream the shortening and sugar. Beat in egg and molasses. Combine flour, baking soda, ginger, cinnamon and salt. Gradually add to creamed mixture. Roll teaspoonful of dough into balls. Place with sugar side up on a greased baking sheet. Bake at 350° for 12 to 15 minutes, or until lightly brown and crinkly. Makes 3 dozen.
Heat milk in double boiler. In a large mixing bowl, beat egg yolks and sugar. Beat egg whites and add gradually to yolk and sugar mix. Beat thoroughly. Add about 3 cups of milk to mixture. Beat. Add to hot milk. Cook and stir until foam disappears or mixture thickens (this will take quite a while). Add flavoring after removing from heat. Refrigerate. Recipe may be halved.
In medium saucepan, combine 2 cups of the blueberries with sugars, flour, butter, lemon juice, nutmeg and salt. Over low heat, cook mixture, stirring until it comes to boil and is thickened. Cool and stir in remaining berries. Turn filling into prepared pie crust and top with whipped cream flavored with 1 tablespoon sugar and vanilla. Chill until ready to serve. Makes 6 servings.
Melt butter and add sugar and eggs. Beat together. Add flour and spices; mix well. Add apples, raisins and nuts. Bake in greased and floured large loaf pan at 325° for 1 1/2 hours or in 2 small loaf pans at 325° for 45 minutes. Bake ahead and freeze.
Place shredded cabbage in casserole. Mix flour and sugar. Combine with cream and pepper. Pour over cabbage. Cover cabbage with bacon slices (uncooked). Bake 40 to 60 minutes at 350° in covered dish. Remove cover for a few minutes to crisp.
In saucepan, saute onion flakes and basil in olive oil. Add tomato sauce or paste; stir well. Add salt, tomatoes and water; stir well. Cook for about 1 hour.
In a large pot or Dutch oven, combine water, bouillon and spices. Bring them to a boil. Add mushrooms and boil 5 minutes. Add noodles to boiling stock and cook according to package directions plus 2 or 3 minutes. Drain stock retaining 1 cup. Return noodles to pot and add cream cheese and margarine. Stir over low heat until cheese is melted, adding enough stock to keep everything damp to wet. (Serve immediately.)
Mix sugar, syrup, cream and peanuts together. Cook for 1 hr over very low heat. Stir occasionally to keep from scorching. Add vanilla and red food color (as desired). Beat until creamy and spoon out on wax paper to form patties.
Saute butter, celery, green pepper and onion. Put in casserole dish. Pull meat from the bone. Dice and place in casserole dish. Then add rice and mushroom soup. Mix altogether. Bake at 350° for 35 minutes.
Cream the butter, cream cheese and powdered sugar; set aside. Mix milk and pudding. Add creamed mixture to pudding. Stir in a large tub of Cool Whip. Crush 1/2 package of Oreos and sprinkle on bottom of a 9 x 13-inch dish. Pour pudding over Oreos. Crush the other 1/2 package of Oreos and sprinkle on top. Refrigerate.
Soften cream cheese. Mix all ingredients together. Bake in oven until heated through. Serve warm or cold with crackers.
Peel and seed cucumbers (remove seeds with spoon). Cut into rings or strips. Soak in 1 cup lime and 1 gallon water for 24 hours. Drain and wash; soak in water for 3 hours. Drain and mix 1 cup vinegar, 1 bottle red food coloring, 2 tablespoons alum and enough water to cover cucumbers. Simmer for 2 hours; drain. Bring to a boil 2 cups vinegar, 2 cups of water, 10 cups sugar, 8 cinnamon sticks and 1 pack red hots. Pour over cucumbers and let stand 24 hours. Drain again and save liquid. Bring liquid to boil and pour over cucumbers. Leave for 24 hours. Drain again and keep liquid. Place cucumbers in jars. Bring liquid to boil and pour over cucumbers and seal.
Layer hamburger in a 9 x 13-inch cake pan. Place sliced potatoes around on top of hamburger. Sprinkle vegetables over the potatoes. Add mushroom soup plus 1 can water. Add salt, pepper and onion salt. Bake at 350° for 1 hour. Twenty minutes before 1 hour is up, add cheese to cover and let melt.
In a separate bowl, mix soup, milk, sour cream and onion. In greased 13 x 9-inch baking dish, layer cooked potatoes first, then 1/2 cheese, then potatoes. Pour soup mixture over layers; top with the rest of the cheese, crunched up corn flakes and melted butter. Bake at 350° for 40 to 50 minutes or until bubbling in the middle.
Combine all ingredients and drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Feeds many cowpokes.
Cube angel food cake, enough to not quite fill the whole 9 x 13 pan. Set aside. Beat cream cheese, sour cream and Cool Whip until blended. Fold in cubed angel food cake. Spread evenly into the 9 x 13 pan. Add fruit filling on top. Top with nuts if desired. Refrigerate.
Add crumbs, shortening, 1 cup sugar, and 3 egg yolks; beat together. Alternate this with 1 cup milk. Fold in 3 egg whites. Bake in layers. Mix in saucepan milk, 1 cup sugar, 3 egg yolks and butter. Cook until thick. Add vanilla and spread over baked cake.
Brown ground beef with onion and celery. Drain. Add remaining ingredients. Heat to bubbling. Serve over noodles. (If celery is omitted, add another onion.) Excellent served with carrots and Chinese style rice.
Preheat oven to 250°. Heat butter in large shallow roasting pan in oven until melted. Remove; stir in seasoned salt and Worcestershire sauce. Add cereals, nuts and pretzels. Mix until all pieces are coated. Heat in oven 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Makes about 9 cups. Party mix may be frozen.
Mix all ingredients. Pour into unbaked pie shell. Bake at 400° for approximately 30 minutes. (Use toothpick test.)
Mix together dry ingredients and shortening until fine like cornmeal. Then add cold water and mix. Take about a tablespoon of dough and roll out very thin on a well floured board. Bake flatbread on top of an electric grill until crisp. This is delicious.
Chop chilies. Mix with soup. Melt cheese in double boiler or microwave. Mix all together. Serve warm with chips.
Use food grinder. Peel pears; hard pears are good for this. Combine all ingredients and cook until pears are tender. Seal in sterile jars.
Mix and pour into buttered baking dish. Bake at 350° for 30 minutes. Add topping and bake 5 to 10 minutes longer.
Bring pineapple and sugar to a boil. Dissolve gelatine in cold water; stir into pineapple mixture. Place in refrigerator until it begins to thicken, then stir in whipped cream, cherries and nuts.
Combine canned soups and milk; put rice in bottom of greased casserole. Spoon soup mixture over rice.
Place stock, pureed onion, celery, garlic and broccoli together and boil. Cook until the broccoli is tender. Prepare roux (butter and flour) and cook for 10 minutes. Add the roux gradually to the simmering stock. Stir with a whip until it thickens. Cook low for an additional 10 minutes. This can be stopped at this point if you want. Add the cream and Cheddar Cheese to the hot soup, a little at a time, until the cheese has melted in. Add salt and pepper last.
Wash cucumbers and slice onions. Cut peppers fine. Mix with salt and put cracked ice in it. Let stand in the refrigerator for 3 hours. Drain thoroughly.
Place all ingredients except soda in heavy pan; bring to boil. Cook approximately 7 minutes (hard crack in cold water). Remove from heat, stir in soda, pour immediately onto greased cookie sheet. When cool, break into pieces.
Mix Cool Whip, pineapple and juice together. Stir in dry pudding, then stir in miniature marshmallows. Chill. Ready to serve.
Blend in blender. Put in jar with 1 clove garlic. Will keep indefinitely.
Add dry yeast to water; mix with buttermilk. Sift dry ingredients together. Cut in shortening, then add the milk mixture. Knead slightly and roll out. Cut with biscuit cutter. Bake at 450°. Do not let stand to rise as other rolls. May be kept in refrigerator several days in covered container. Pinch off, cut and bake as needed.
Cook sugar, milk, salt and butter until it forms a soft ball when a little is dropped into a cup of cold water. Remove from heat and add peanut butter and vanilla and beat. Pour into a well buttered platter.
Melt 1/2 of the chips with sugar, butter and applesauce in saucepan. Take off heat. Add egg whites. Add dry ingredients and vanilla. Add rest of chips. Spread in a 9 x 13-inch pan. Bake at 325° for 15 to 20 minutes. (Only 6 grams of fat in each square.)
Put all ingredients in order into a large casserole. Put second 1/2 of picante sauce before corn chips. Put into refrigerator before serving.
Mix the dry ingredients. Blend in the margarine. Use hands, if necessary, and mix until smooth. Shape into small balls and place on an ungreased cookie sheet; flatten with a fork. Bake in a 300° oven for about 20 minutes or until the edges are lightly browned.
Bring broth and soup mix to a boil. Break biscuits into small pieces and drop into hot broth. Cook until biscuit pieces are tender (about 10 minutes). Add pepper.
Preheat oven to 425 degrees. Spray muffin pan with vegetable spray. Open one tin of biscuits and press each biscuit into one cup of the muffin tin. In small skillet, spray vegetable spray. Beat eggs and add salt and pepper; scramble. Place 1 Tbsp. scrambled eggs on each biscuit. Divide cheese, ham and salsa evenly over eggs. Open second tin of biscuits and press over top of salsa mixture. Bake for 15 minutes.
Heat butter and add flour. Make a medium brown roux. Add onion and saute until done. Add remaining ingredients except green onions and parsley. Let simmer 1 hour. Add water for desired consistency. Add green onions and parsley. Simmer 15 minutes, then serve.
Break egg into 1-quart bowl. Beat slightly. Add milk. Stir. In separate container, combine cornmeal, baking powder and salt, then add to milk-egg mixture, while stirring. Add 1 tablespoon oil. Stir. Add enough flour to form a thin batter (about 1 cup). Cut fish into approximate 2-inch squares. Salt to taste. Preheat oil in deep fryer. Test by dropping 1-inch cube of bread into oil. Cube should brown to golden in few seconds. Dip fish in flour, then into batter. Fry in deep fat until golden brown. Don't overcook. Fry only 3 or 4 pieces at a time. Drain on paper towels. Be ready to serve at once.
For each serving, use a chicken breast. Remove skin. Dip chicken breast in the soup that has been diluted with milk. Press into the stuffing mix, to which you have added the onions and parsley flakes. Place coated chicken in shallow baking dish. Bake at 350° for 1 hour.
Melt chocolate in water and cool. Cream oleo and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, salt. Beat in flour mixture, alternating with buttermilk. Beat egg whites until stiff peaks form and fold into batter. Pour batter into three 9-inch layer pans that is lined on bottom with waxed paper. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes. Remove and place on racks.
Cut cabbage in 1/8 wedges and cook in boiling salted water for 8 minutes. Put drained cabbage in greased baking dish. Melt oleo in saucepan and blend in cornstarch. Add milk, salt and pepper. Cook until mixture thickens. Pour this white sauce over cabbage. Top with pepper rings and the cheese and cover top with buttered bread crumbs. Bake at 350° for 20 minutes or until crumbs are brown.
Wash and break up broccoli. Toss in peanuts, bacon (fried and crumbed) and onion. Mix sugar, mayonnaise and curry. Right before serving, toss in dressing.
Cover chicken with water, boil and spoon off scum that will rise. Cook 1 more hour. Pull chicken from the bone. Put back in broth with carrots, celery, onion and allspice. Cook 1/2 hour. Remove allspice before eating. Serves 4.
Grate cheeses and mix well with pimentos. Add mayonnaise to desired consistency. Salt and pepper to taste.
Mash potatoes well in egg and 1 cup flour. Drop into broth by	tablespoonfuls	(chicken, beef and pork broth). Simmer for 10 to 15 minutes. These are very good and quick.
Heat oven to 350°. Open pork flat on work surface. Season with salt and pepper; rub in next 2 ingredients. Combine scallions, bread crumbs, fruit and 1/4 cup apple juice. Spread over pork. Roll and tie to secure. Place in rack set in roasting pan; add juice to pan. Roast 35 minutes. Bring preserves and pan juices to a boil. Pour over pork. Roast 15 minutes or until thermometer reads 160°. Yields 12 servings.
Put all ingredients together in mixing bowl and beat lightly. Bake at 350° for 30 minutes. May be baked in 2 pans and stacked or in 1 long pan.
In large bowl, combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onions and walnuts. Cover; chill before serving.
Bring 1 inch of water in a medium saucepan to a boil. Place carrots in a steaming basket and set the basket in the pan. Sprinkle the dill over carrots. Cover and steam until carrots are tender, about 10 minutes. Place carrots in a bowl and toss with the vinegar and juice concentrate.
Remove tips of chicken wings; freeze for making soup. Bend each wing at the joint; cut into 2 sections. Combine sesame seed, bread crumbs, paprika and salt in a shallow dish. Dip chicken pieces in cream, using a brush to coat completely; roll in crumb mixture. Refrigerate at least 1 hour to set the crumb coating. Melt butter in a 13 x 9 x 2-inch pan in the oven while it preheats to moderate (375°). Remove pan from oven when butter is melted. Add chicken; turn to coat all over. Bake in preheated moderate oven for 40 minutes or until golden and tender. Serve with bottled duck sauce.
In a square pan, layer bottom with cream cheese. Next layer 1 jar of salsa. Next add Hormel chili. Spread evenly and top with shredded cheese. Place in oven until cheese is bubbly and toasty. Serve with nacho chips. It's quick and delicious!
Mix cherry drink with sugar and juices in a 6-quart punch bowl. Add water and stir well. Just before serving, add chilled ginger ale. Yields 25 servings.
Mix soup and milk. Layer ham, potatoes and onions. Pour soup mixture over ham, potatoes and onion mixture. Bake at 350° until potatoes and ham are done.
Combine ingredients and stir well. Store in refrigerator. Serve over cream cheese as an appetizer or with pork or beef. This sauce is great to make ahead of time because it keeps for weeks in the refrigerator.
Boil sliced carrots until tender. Cool and drain. Layer in a non-metal bowl with sliced onion. Heat together remaining ingredients. Pour over carrots and onions. Marinate overnight, stirring several times.
Cut tortillas into strips. Put chicken in large pot; cover with water. Cook until done. Save chicken broth. Cut chicken into small pieces. Mix soups, cheese and tomatoes. Dip tortilla strips into chicken broth and layer chicken, tortillas and sauce; repeat. Bake at 350° for 40 minutes. Top with grated Cheddar cheese and corn flakes or potato chip crumbs. Bake for an additional 15 minutes or until cheese melts. Make this the day or night before. Serves 10.
Boil hen in 3 quarts salted water until tender. Remove from broth, set chicken aside and reserve broth. Take corn meal and salt, add water until slightly soupy. Generously grease iron skillet. Add mixture and bake in 400° oven until light brown and crusty. Add to broth and allow to sit awhile to absorb broth. Boil onions and celery in water with 2 tablespoons of margarine. Cook until onions and celery are clear and tender. Add all to chicken broth, crumble crackers finely and add to broth mix. Beat eggs until frothy and add slowly to broth mix to prevent quick cooking of eggs. Salt and pepper to taste. Use potato masher to make mixture soft and slightly soupy (may add canned broth) and without lumps. Grease well one large baking pan or 2 large casserole dishes. Pour in mixture, then add corn oil to top for browning. Cook in hot oven (approximately 400°) until brown, but soft in center. Best served hot.
Place caramels, water and butter in double boiler. Heat until melted, stirring until smooth. Combine sugar, salt, eggs and vanilla. Mix well; add to caramel sauce and pecans. Stir well. Pour into crust. Bake at 350° for 40 minutes.
Preheat oven to 350°. Grease and flour 12 muffin cups or line them with paper baking cups. In a large bowl, cream the butter with the sugars and cinnamon until light and fluffy. Beat in the eggs. In a small bowl, sift flour, baking soda and salt together. In a separate bowl, combine the coffee, milk and vanilla. Blend the liquid ingredients into the flour and butter mixture. Fill muffin tins and bake for about 25 to 35 minutes. Cool briefly on wire rack. Serve warm with butter. Makes 12 servings.
Combine all dry ingredients - mix in all others. Heat griddle until hot. Drop pat of butter to grease pan. Add 2 -3 Tblsp. Mix onto pan making shapes or circles. Cook until golden brown and flip over once. Makes approx. 12.
Combine dry ingredients in mixing bowl. Add Crisco, chocolate and 2/3 cup milk. Blend for 30 seconds, then beat at medium speed for 2 minutes. Add eggs, rest of milk and vanilla. Beat 2 minutes. Spread batter in long cake pan. Bake at 350° for 30 to 35 minutes.
Scald milk in double boiler. Add beaten egg yolks and 1/3 cup sugar.	Cook over boiling water until spoons coated. Remove from heat and add Knox gelatine; stir until dissolved.
Put chicken in Dutch oven; add salt and cover with water. Cook until tender; cool and remove from bone. Add ingredients through salt and pepper; simmer 20 minutes. Add boxes of cut spaghetti and cook until tender. Remove from heat and add 1/2 of grated Mozzarella cheese; mix very lightly. Add more water, if needed. Top with remaining cheese and bake at 350° until cheese melts.
Cream sugar, oil and eggs well. Mix cocoa, coloring and vinegar. Add remaining ingredients. Beat well. Cook for 20 minutes at 375°. Cool.
Prepare pasta according to package directions; drain. In a large bowl, combine pasta with cheese, onion, pimentos, black and cayenne peppers, sour cream and mayonnaise. Spoon into a lightly oiled 2 1/2-quart casserole dish. Top with cracker crumbs and bake in a preheated 350° oven 40 to 45 minutes or until heated through.
Rinse beans. Place in kettle and cover with water. Soak at least 24 hours. Drain. Cut chicken into pieces and put in a pot. Cover with at least 5 cups water. Bring to a simmer and cook until tender, about 30 minutes.
Saute shrimp and onion in margarine for 5 to 10 minutes or until shrimp are pink and tender. Add mushrooms and cook 5 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook on low heat for 10 minutes or until thick. Be careful that mixture does not come to a boil. Serve over rice. Makes 4 to 6 servings.