HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix graham crackers, sugar and butter in 15 x 9-inch pan. Spread evenly on bottom. Arrange pineapple on bottom. Beat cream cheese until smooth; add to milk and pudding. Spread. Spread on bananas, then remainder of pineapple on bananas. Top with Cool Whip. Refrigerate 3 hours.
Tame ducks are prepared the same as young geese for the table, that is stuffed with bread, butter, onions and pepper or with mashed and seasoned Irish potatoes. Wild ducks should have fat claws small and supple the hen is more delicate. Do not scald wild duck but pick them clean and singe over a blaze. Draw and wipe well inside with cloth. Rub inside and out with salt and pepper. Stuff each duck with bread and butter stuffing.
Mix cream cheese, sugar and vanilla at medium speed until well blended. Blend in eggs. Stir in chocolate chips. Pour batter into pie crust. Sprinkle 1/4 cup chips over batter. Use no spring-form pan. Bake at 350° for 40 minutes or until center is almost set. Cool for best results and refrigerate for 3 hours.
Rub salt and pepper into beef. Stick cloves around sides of meat. Place in roaster. Pour over tomatoes and onions; sprinkle in the browned flour. Fill roaster about 1/2 full of boiling water. Cook in 300° oven for 5 hours, basting occasionally. Cheaper cuts of beef may be used and it is just as good. The gravy is wonderful on mashed potatoes. Can be cut down to family size.
Beat well the eggs. Add the sugar, salt, vanilla and butter and beat until smooth. Add the cream. Stir until mixture is well blended. Bake at 350° about 40 minutes, until firm.
Beat cake mix, vanilla pudding, butterscotch pudding, eggs, oil and water for 10 minutes. Pour 1/2 batter in a greased 9 x 13-inch pan. Mix sugar, cinnamon and nuts. Mix 1/2 of second mixture through batter with a knife. Pour remaining batter over top. Swirl rest of second mixture through batter. Bake at 350° for 40 to 45 minutes.
Mix beef, eggs, milk and seasonings together well. Add enough cracker crumbs for meat to be shaped into 2 loaves. Place in roaster. Score on top and place a strip of bacon on top. Pour catsup around the meat. Pour on another 1 to 1 1/2 cups of milk. Bake at 325° to 350° for 3 hours.
Mix chicken, soup, broth and drained peas and carrots. Mix flour, baking powder, buttermilk and butter; spread on top of first mixture. Place ingredients in 13 x 9-inch pan, greased. Bake at 350° for 1 hour, uncovered.
Heat fruit, water and 1/3 cup sugar until it comes to a boil. Mix 3/4 cup sugar, flour, baking soda, salt and milk. Melt butter in a flat baking dish (rather deep). Pour in hot fruit mixture, then pour in batter on top. Cook about 30 minutes in a 350° oven.
Mix cake mix, pudding, eggs, oil and sour cream. Add grated chocolate bar. Fold in chocolate chips. Bake at 350° for 55 minutes in greased tube pan.
Preheat oven to 400°. Pat chicken dry. Sprinkle inside and out with salt and pepper. Rub inside and out with flattened garlic and rosemary and place inside with lemon quarter. Truss and sprinkle with paprika. Melt butter with oil in heavy ovenproof skillet over high heat. Add chicken, breast up. Add shallots and 2 whole garlic cloves. Cook until bottom of chicken is brown; stir vegetables frequently, about 4 minutes. Add lemon juice and baste chicken with pan juices. Sprinkle vegetables with rosemary. Put skillet in oven and roast 45 minutes, basting chicken and stirring vegetables occasionally. Mix bell peppers into skillet and cook 35 minutes until done. Take shallots and peppers out as they get done. Serve chicken warm or at room temperature.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Mix flour, sugar and beer together. Spoon into greased loaf pan. Bake 45 minutes.
Cook rice and broccoli. Melt Cheez Whiz either in microwave or in pan with boiling water on stove. Mix all ingredients; put in a medium size bowl. Bake, uncovered, at 350° for 40 to 45 minutes.
Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook, uncovered, stirring occasionally until tender; drain. Combine macaroni and remaining ingredients. Mix well; turn into 1 1/2-quart casserole. Bake in 375° oven 20 to 25 minutes. Makes 4 servings.
Melt 2 tablespoons butter. Stir in rice to coat. Add broth and bay leaf. Cook rice. Separately melt 2 tablespoons of butter; saute shrimp and garlic. Salt and pepper to taste. Add shrimp mixture to cooked rice. Add remainder of ingredients. Stir and serve.
Slice eggplants. Wash slices and sprinkle with salt. Let sit aside. Later, squeeze water out of eggplant and brown lightly in olive oil. Set aside.
Line a 10-inch quiche dish or 9-inch pie plate with pastry. Prick holes in bottom and corners of pastry with fork. Bake in a 450° oven for 5 minutes. Remove from oven. Sprinkle with 2 tablespoons Parmesan cheese. Layer half the broccoli over Parmesan cheese. Continue with layers of half Swiss cheese and scallions. Repeat with remaining broccoli, Swiss cheese and scallions. Beat eggs. Add chicken broth, cream, salt and Tabasco; mix well. Pour over broccoli mixture in pastry shell. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 10 minutes at 450°. Reduce heat to 325° and bake 20 to 25 minutes longer, or until knife inserted in center of pie comes out clean. Let stand 5 to 10 minutes before cutting. Yields 10 to 12 servings.
Mix rhubarb with the beaten egg yolks. Blend in the sugar, flour, salt, nutmeg and melted butter. Mix thoroughly. Put in a pastry lined pan. Bake in hot oven (425° or 450°) for 8 to 10 minutes. Reduce oven to 325° and bake for about 35 minutes or until filling is firm. Serve plain or with Cool Whip or vanilla ice cream.
Cream the first 5 ingredients. Add nuts. Chill overnight. Roll into balls the size of a walnut. Use powdered sugar to dip your hands into as you roll balls. Melt chocolate and paraffin in double boiler over low heat. Dip balls into this mixture, one piece at a time, holding each with a toothpick. Drop on waxed paper. This candy is moist inside and has a hard coating of chocolate. It stays fresh several weeks in a tight container. Makes 75 servings.
Place pea pods and carrots in a strainer. Set the strainer in a sink. Pour boiling water over vegetables for about 1 minute, then pat dry.
Flatten breasts between 2 sheets of waxed paper to 1/4-inch thickness. Place 1/2 slice of cheese and 1/2 slice of ham in center. Roll up lengthwise, tucking edges inside. Secure with wooden pick. Combine next 3 ingredients; set aside.
Cut squash in 1/2 and remove seeds. Place cut side down in lightly greased baking dish. Bake in 350° oven for 35 minutes. Meanwhile in 10-inch skillet, cook bacon until crisp. Drain and reserve 2 tablespoons drippings. Crumble bacon; set aside. Cook onion and pepper in drippings until tender. Stir in undrained tomatoes, sugar, salt, basil and pepper. Simmer, uncovered, 10 minutes. Remove squash from shells, leaving about 1/4-inch. Cube squash and add to tomato mixture. Simmer 10 minutes. Spoon mixture into shells and garnish with bacon. Great reheated. Serves 4.
Mix pineapple and pudding together. Add remaining ingredients. Let stand in refrigerator for 12 hours.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups, 2 1/2 x 1 1/4-inches. Prepare Streusel. Reserve. Mix bananas, milk, honey, oil and egg in a large bowl. Stir in flour, baking powder and salt just until flour is moistened. Stir in cereal. Fill each muffin cup about 2/3 full. Sprinkle Streusel evenly over tops. Bake about 20 minutes or until golden brown. Makes 1 dozen muffins.
Bake cake in 2 layers as directed on box and let cool. Crumble one layer in bottom of bowl. Spread half pudding mixture that has been made according to package instructions on top. Put on half can of pineapple, 1 can pie filling, half Cool Whip and half pecans and cherries. Repeat the process and chill.
Mix cherry pie filling, pineapple (drained) and Eagle Brand milk. Add large Cool Whip and nuts. If the color is not pink enough, add a touch of red food coloring. Refrigerate.
Mix all ingredients together and beat well. Pour into greased and floured Bundt or tube pan. Bake at 350° for 40 to 50 minutes. Good without frosting.
Mix pumpkin and oil. Add remaining ingredients; mix well. Pour into greased cookie sheet with sides. Bake at 350° for 25 minutes or until done. Tastes good with powdered sugar sprinkled on top or cream cheese frosting.
Mix first three ingredients until jello is well dissolved. Add raspberries. Refrigerate until thick. Fold in whipped cream and refrigerate.
Slice onions and break into pieces. Cut broccoli into small flowerets and also cauliflower. Toss this in a large container. In a small container mix mayonnaise, vinegar and sugar until well blended. Then add small package of Ranch dressing; mix well. Pour over vegetable mixture; toss until well coated. Refrigerate for several hours or overnight.
Break spaghetti into 1-inch pieces and cook in boiling salted water until tender; drain. Saute mushrooms and onion in butter or margarine. Cut chicken into 1 to 2-inch pieces.
In buttered casserole, layer rice, ham, onion and broccoli. Combine soup, cheese and milk. Spread over casserole. Bake at 375° for 20 to 30 minutes. Sprinkle fried onion rings over top and bake 15 minutes more.
Saute onions in butter until soft. Add curry and saute about 3 minutes. Add carrots, broth and wine. Bring to a boil and simmer 20 minutes or until carrots are tender. Cool and puree. Just before serving, blend in yogurt and garnish with fresh parsley or cilantro. Serves 8.
In dutch oven cook onion and garlic in oil until tender. Add the tomatoes and seasoning. Cover and simmer 10 minutes. Discard bay leaf. Remove and set aside 2 cups sauce mixture.
Mix all ingredients in the order given. Chill dough 1 hour. Shape into balls of about 1 teaspoon dough. Flatten with the bottom of a glass dipped in sugar. Bake 8 to 10 minutes at 350°.
Melt oleo in baking dish (slowly, do not burn). Sift dry ingredients together and mix with milk. Pour over oleo, then pour fruit over all. Bake about 30 to 35 minutes at 325°.
Beat eggs and add fruit cocktail. Sift all dry ingredients together. Mix in with eggs and fruit cocktail. Pour into greased and floured loaf pans. Mix brown sugar and chopped nuts; sprinkle over the mixture. Bake 40 minutes at 325°.
Combine egg, salt, sugar, vanilla and lemon peel in buttered 2-quart casserole. Combine milk, rice and raisins. Stir in egg mix. Set casserole in pan of hot water filled to 1-inch of top of casserole. Bake uncovered at 300° for 1 1/2 to 2 hours. Stir after 30 minutes.
Brown ground beef in skillet. Add salt, pepper, mushroom soup and water. Cover and cook slowly for 20 minutes. Serve on hard toast, corn bread or mash potatoes.
Mix the first 6 ingredients thoroughly. Add milk. Form meat balls with a spoon and fry in margarine until done.
Prepare pudding as directed on box. After pudding thickens, add cream cheese, stirring well until it melts. Set aside. Prepare cake mix as directed on box. Let cool for 10 minutes after baking. Spread pudding mixture over cake. Sprinkle drained crushed pineapple on top of pudding mixture. Spread Cool Whip over pineapple and pudding. Chill and serve. Very good!
Cut up vegetables and meat; put in a large, greased casserole dish with cover. Mix tomatoes, soup, tapioca, salt, pepper and garlic. Mix with meat and vegetables. Bake at 350° for 2 1/2 to 3 hours. No peeking!!
Place chicken breast in 9 x 13 sprayed baking dish. Top each one with a pat of margarine and a teaspoon of apricot jam. Place in 350° oven for 25 minutes. Cook rice according to directions, using 1/2 cup frozen orange juice as part of water. Add remaining apricot jam and stir into rice. Remove chicken breast from baking pan on a plate; pour the rice mixture into the pan. Place the chicken back on top of the rice and cover with foil. Return to oven for about 15 to 20 minutes. (You can spread a little more jam on each piece of chicken.)
Preheat oven to 425 degrees. Combine all dry ingredients with a fork, stir in milk and cheese until mixture forms a soft dough. Drop by 1/4 cupfuls onto a greased cookie sheet. Combine butter and remaining garlic powder, brush onto dough tops. Bake 10-12 minutes until golden brown. Makes 12.
Mix all ingredients in a heavy saucepan. Break tomatoes into smaller pieces with a fork. Bring to a boil. Reduce heat and simmer 15 minutes. Serves 5.
Slice onions and arrange in 1-quart baking dish. Mix ingredients and pour over onions. Bake 1 hour at 300°.
Mix jello as directed on box. Mix all other together, except mint, orange and cherries. Add mint leaves and orange, sliced very thin. Chill for at least one hour.
Sift flour, baking powder and salt. Add sugar; mix by hand. Make hole in center of mixture; pour oil in middle. Beat each egg separately and add to hole. Mix together. Add vanilla and nuts. Grease 9 x 13-inch pan. Bake 30 minutes at 350°.
Butter casserole dish. Peel potatoes and slice whole. Layer dish or pan across bottom with potatoes. Peel onions; slice across, making thin slices. Layer on top of thin sliced potatoes. Peel tomatoes and slice thin; layer on top of onions. Sprinkle with 1/2 salt. Sift thin layer flour over tomatoes. Slice margarine and lay on top of flour. Repeat entire process. Bake in oven at 350° for about 45 minutes.
In a large bowl, toss all ingredients. Cover. Refrigerate 6 hours or overnight. Yield: 6 (3/4 cup) servings.
Drop by the teaspoonful on cookie sheet. Bake at 350° for 8 to 10 minutes.
Put the first 3 ingredients in saucepan; cook on low heat for about 8 minutes. It will turn brown. Remove from heat. Add soda and mix together. Pour into any size prebuttered pan; let cool.
Boil pears until soft. Put through food mill; add sugar and Karo. Can put in roaster in oven at low heat or can be put on top of stove until right consistency. When cooked on top of stove, extra care must be used to avoid scorching. Nutmeg or cinnamon may be added to taste. Ladle into jars and seal.
Preheat oven to 400°. Cut together first five ingredients. Add milk. Mix. Press into 9 x 13-inch pan sprayed with Pam. Bake 20 minutes. Let cool. Cut into serving size pieces. Top with fruit (strawberries) and whipped cream.
Drain fruit together in colander. Keep apricots separate from other fruit. Put in large bowl; add raisins, nuts, 1/2 cup brown sugar and vanilla. Mix. Pour in 9 x 13 baking dish and place apricots over top. Cut toasted bread into 1/2 squares. Mix butter and remaining 1/4 cup brown sugar in shallow dish. Toss toasted bread squares in butter and brown sugar, coating evenly. Place over entire mixture. Bake at 325° for 30 minutes. Makes 8 to 10 servings.
Combine cream cheese, pimento cheese, and sharp cheddar cheese and mix well. In a bowl, add onions to warm water and let set until they soften. Drain onions and squeeze excess water. Add to cheese mixture along with parsley flakes. Mix thoroughly. Crush pecans. Make cheese mixture into balls or logs and roll in crushed pecans. Chill. This will also freeze well.
Drain for 2 hours, more or less, the corn, peas and beans. Mince remaining ingredients and pour oil over all vegetables. Do not stir or toss. Let stand in refrigerator overnight.
Heat oven to 350°. beat oleo and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Add combined dry ingredients alternately with juice, mixing well after each addition. Stir in cranberries, nuts, and grated rind. Pour into greased & floured 9x5 loaf pan. Bake 1 hour and 10 minutes or until toothpick inserted in centercomes out clean. Cool 10 minutes, remove from pan and cool completely on wire rack. Makes 1 loaf. Yummy!
Brown and drain sausage, set aside. Beat eggs, add milk and salt. In a greased 9x13 in. layer bread, sausage and cheese. Pour egg mixture over bread. Refrigerate overnight. Bake at 350 degrees for 45 minutes.
Combine all ingredients. Beat until smooth. Pour into pie shell and bake in preheated oven at 350° for 35 minutes or until toothpick inserted in the center comes out clean.
Combine all ingredients except oil. Drop by spoonfuls into hot deep oil. Fry until brown, turning once.
Fix cornbread mix according to directions on box. Crumble cornbread in a large bowl. Mix chopped bell pepper, tomatoes, onion and bacon. Mix 1/2 cup sweet salad cubes, 1/4 cup of sweet pickle juice and 1 cup mayonnaise.
Mix cake mix and pudding together. Add water, eggs, oil, and food coloring, Blend 2 minutes. Makes 2 or 3 layers. Bake at 350 for 20 to 25 minutes.
Mix all ingredients together in large pot; heat until warmed, but not boiling. Serve with green salad and French bread.
Combine sugar, oil and eggs. Beat to blend. Add vanilla and blend in. Add dry ingredients and blend in, but do not overmix. Lastly, fold in pineapple, carrots and nuts. Turn batter into a 10-inch tube pan or Bundt pan. Bake in a 325° oven for 1 hour and 20 minutes or until done. Cool in pan for 10 minutes before turning out to cool on rack.
In large saucepan, combine the turkey, water, bouillon, onion, celery, salt, pepper, sage and vegetables. Bring to a boil; reduce heat to medium and cook for 10 minutes. Stir in pasta. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally so pasta does not stick to bottom of pan. Makes about 10 cups.
Sift dry ingredients together in mixing bowl. Add oil, eggs, water and pumpkin pie mix. Pour into 3 (9 x 4 x 1/2-inch) loaf pans and bake at 350° for 1 hour.
Line two 8-inch layer pans with foil; butter foil. Combine coconut, pecans, brown sugar, 3 tablespoons melted butter, the evaporated milk and corn syrup in a small bowl. Divide mixture and spread evenly over bottom of each pan.
Preheat oven to 300 degrees. Grease cookie sheet. Combine milk and chocolate in double boiler over low heat. Stir frequently until chocolate has melted. Remove from heat and pour into mixing bowl. Stir in coconut, pecans, vanilla and salt. Mix well. Drop by teaspoonfuls onto cookie sheet. Bake for about 15 minutes, or until firm.
Sprinkle rice with curry powder and pineapple syrup. Add mayonnaise, green onion, green bell pepper and garlic powder. Mix well, cover and chill for at least one hour. Thaw out the shrimp, sprinkle with lemon juice. Add water to peas as package directs, bring to a boil and drain immediately. Set aside 1/4 cup of peas for garnish. Drain pineapple and set aside a few chunks for garnish. Combine shrimp, peas, pineapple and ham; chill. Before serving, drain any liquid from mixture and combine with rice. Spoon into lettuce-lined bowl and garnish.
Blend the cottage cheese, Cool Whip and the dry gelatin (just lightly blend, folding it in). Add fruit. Many combinations possible. For instance, Mandarin oranges and grapes. If desired, add coconut, marshmallows and nuts. May be served at once.
Cream butter and sugar; add eggs one at a time, then mashed bananas. Add baking powder and salt to the flour and sift 3 times. Then add a little flour to the mixed butter, sugar, eggs and mashed bananas. Then mix in the buttermilk, a little flour and 1/4 cup of hot water to which baking soda has been added. Dredge the chopped, toasted nuts in the remaining flour and mix in the batter. Then add vanilla. Bake in 3 layer pans that have been greased and floured lightly. Bake at 375° for about 20 minutes. After layers are cooked and cooled, use 7-minute icing between layers and on top. Decorate with pecan halves or other ways.
Grease pie plate. Sprinkle ham, cheese and onion in plate. Beat remaining ingredients; pour over ham, etc. Bake at 400° for 35 to 40 minutes until firm and golden brown.
Combine egg, milk, shortening, pineapple, nuts and dates. Add the sifted dry ingredients and mix just enough to moisten. Bake in a greased and floured 9 1/2 x 5 x 3-inch loaf pan at 350° for 55 minutes.
Heat 3 tablespoons olive oil in skillet. Add garlic and cook briefly, stirring. Add tomatoes and cook 1 minute. Add wine, salt, pepper, basil and oregano. Cook over low heat about 10 minutes.
Combine sugar, cocoa, milk and butter in a saucepan. Bring to a boil for 2 minutes. Remove from heat. Add peanut butter, vanilla and oatmeal. Drop a spoonful on waxed paper to cool.
Place all ingredients, except tomatoes, in a large pot. Add 5 cups water. Bring to a boil, and then lower the heat to a simmer. Cook until beans are soft. Add tomatoes and more water to desired consistency. Salt to taste.
Combine softened cheese and potatoes. Mix until blended. Add remaining ingredients. Place in 1-quart casserole. Bake in 350° oven for 45 minutes. (You can make the night before and bake it the next day.)
Top watermelon and remove pulp. Remove seeds. Set watermelon cavity aside and remove enough hull for cavity to stand evenly. Process pulp in blender or processor in batches until smooth. Strain into large bowl until juices measure 7 cups. Blend 1 1/2 pints of strawberries with sugar until smooth, about 15 seconds. Stir into watermelon juice with lemonade and vodka. Chill 2 to 3 hours. When ready to serve, fill melon cavity with punch. Top with sliced berries and garnish. Makes about 3 quarts.
Saute peppers and onions in 1 tablespoon of oil. Add chopped meat and brown. Mix rice and tomatoes. Add salt and pepper to taste. Put in baking dish; sprinkle with bread crumbs. Bake for 1 hour at 350°.
Cream the margarine, peanut butter, powdered sugar and vanilla. Roll into bite size balls. Chill for several hours or overnight.
Mix all ingredients, except meatballs. Add meatballs. Put in a baking dish, and bake at 350 degrees for 20 minutes.
Melt butter over medium-low heat in large saucepan. Stir in flour with whisk wire brush. Cook, stirring constantly, about 1 1/2 minutes until lightly brown. Stir in soup and cream. Bring to a boil. Stir in Brussels sprouts and onions. Simmer over medium heat for 10 minutes, stirring occasionally, and until vegetables are tender.
Preheat oven to 375°. In a small mixing bowl, combine flour, salt, soda and spices; set aside. In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour mixture and mix well. Stir in oats and nuts. Drop dough by tablespoon, 3 inches apart, onto lightly greased cookie sheet. Bake for 12 to 14 minutes, or until lightly browned. Allow to cool slightly on cookie sheets before removing.
Put popped corn in a buttered bowl and set aside. Heat the margarine, corn syrup and brown sugar and bring to a boil. Add cream of tartar and reduce heat. Boil for 5 minutes (no more). Remove from heat and add soda. Pour over corn and stir well. Spread caramel corn on cookie sheet and bake in oven at 225° to 250° for 1 hour. Stir every 15 minutes. Keeps well in sealed container.
Dissolve yeast in 1/2 cup warm water. Mix with 1 cup hot water the dill seed, caraway seed, mustard seed, celery seed, sesame seed, parsley flakes, garlic salt, salt and minced onion.
Mix Eagle Brand milk, pudding and milk in a bowl. Let set in refrigerator for 5 minutes. Take out; add Cool Whip and sour cream. In 9 x 13 dish, put a layer of vanilla wafers, layer of sliced bananas, layer of filling and then drizzle chocolate syrup over that. Repeat again on the filling; the last time, omit chocolate syrup. Grate a milk chocolate bar over the filling for decoration. (The candy bar will grate better if it has been chilled.)
Place chicken parts in flat baking dish. Combine poultry and seasoning, chopped parsley, soup and sliced mushrooms. Pour over chicken parts, bake at 325° for 1 hour. Serves 4.
Put all ingredients together in a large bowl and mix well. Gather enough meat mixture in hands to form golf-size meat balls. Place meat balls in your own spaghetti sauce, using 1 quart of sauce. Simmer at least 2 hours. If using crock-pot, put on low heat 8 or 9 hours. Makes 16 meat balls. Cook 1/2 pound dry spaghetti. Serves 6.
Beat all ingredients in large bowl 2 minutes. Bake in greased pan at 350° for 45 to 50 minutes.
Take 2 cups of patience, one heart full of love, 2 handfuls of generosity and 1 dash of laughter. Sprinkle with kindness. Mix well. Serve everyone you meet.