HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare cake according to package directions, using two 9-inch round cake pans and let cool. Frost the bottom layer of the cake round and sprinkle with 1/2 of the chopped 3 Musketeers brand miniatures. Place second layer of cake on the top and frost. Decorate with remaining 3 Musketeers brand miniatures.
Saute celery and onions in butter. Cook broccoli acccording to directions on package and drain well. Mix celery, onions and broccoli with cooked rice, Cheez Whiz and soup. Place in baking dish. Cook for 30 minutes at 350°.
Sift together cornstarch and sugar. Add beaten egg yolks and blend thoroughly. Add scalded milk slowly. Cook in top of double boiler, stirring constantly, until thick. Remove from heat. Add salt and vanilla. Fold in 1/2 cup apricots which have been mashed through a sieve. Cool and pour into cooked shell. Top with the following meringue.
Combine beef, sausage, onion, peppers and garlic in a large cooker and brown. Drain fat. Add rest of ingredients and cook on medium for 1 to 2 hours. Serve with lots of cool drink.
Break bread in small pieces; soak in 2 cups water and 1 cup milk. Mix all ingredients, except raisins. Roll raisins in 2 tablespoons of flour; spoon in mixture. Pour into 13 x 9-inch pan. Bake at 350° for 30 minutes. Let cool.
Blend vinegar slowly into mustard in saucepan. Add water, sugar, salt, celery seed, mustard seed and whole cloves. Simmer for 10 minutes: cool. Pour over eggs and onions. Cover and refrigerate until ready to use. Marinade may be used for a second dozen eggs: it is also a good salad dressing.
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, one cup chopped nuts and bananas. Spoon batter into three well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes, or until cake tests done. Cool in pans 10 minutes. Remove from pans and cool completely.
Place each chicken breast between 2 pieces of wax paper. Pound chicken until about 1/4-inch thick; set aside. Fry bacon until crisp; remove and drain. Reserve 1 tablespoon of drippings to cook chicken in for 6 to 8 minutes. Combine mayonnaise and mustard; blend well. Spread mayonnaise mixture on cut sides of rolls. Take bottom half of each roll and put on chicken breast, 1 slice cooked bacon, 1 tomato slice and 1 lettuce leaf. Cover each with top half.
Cream sugar and butter. Add eggs and beat well. Sift flour, salt, baking powder and baking soda together and mix with butter mixture. Add mashed bananas and vanilla, mix well. Add buttermilk and nuts and stir well. Pour in 8 1/2 x 4 1/2 x 2 1/2-inch lightly greased loaf pan and bake at 375° for 45 minutes or until done.
Cut 1/2 cup softened butter into 1 cup brown sugar and all-purpose flour. When well mixed, pat into a 9 x 13-inch pan. Sprinkle pecans evenly over unbaked crust and press lightly.
Cut together with fork 1 cup flour, powdered milk, salt and Crisco. Add cold water and mix together as for any pie crust. Add 1 more cup flour. Will make 16 pies the size of a saucer.
In a 4-quart saucepan or Dutch oven, combine tomato juice, broth and barley. Bring to a boil and reduce heat. Cover and simmer for 40 minutes, stirring occasionally. Add remaining ingredients. Cover and simmer 15 to 20 minutes or until barley and vegetables are tender, stirring once in awhile to keep from sticking. Makes approximately 9 (1 cup) servings.
Mix all ingredients in large bowl. Drop with teaspoon. Bake at 350° for 10 to 12 minutes.
Boil the sweet potatoes or yams until center of potatoes are soft. Mash the potatoes, then add butter, eggs, sugar, milk, extracts and cinnamon. Blend until batter is smooth (no lumps). Set aside for 30 minutes and pour into an 8-inch pie plate or pan. Bake at 350° for approximately 30 minutes until browned on top. When pie is done, center of pie should be solid. Serve warm or cold.
Soften cream cheese in mixing bowl. Add flour and beat until smooth. Add eggs, salt and pepper. Beat with electric mixer. Stir in cheese, potatoes, cream, chives and mushrooms. Lightly oil electric skillet and heat to temperature just below that recommended for pancakes. When heated, add small amount of butter and ladle potato batter into skillet to make crepes 3 inches in diameter.
Wash and pat dry potatoes. Slice potatoes crosswise until 1/4-inch from bottom. Put generous amount of butter between slices. Sprinkle between slices with garlic salt, parsley and cheese. Wrap tightly in tinfoil. Place on grill for 45 minutes.
Mix the first 7 ingredients and set aside. Grease skillet and sprinkle thin layer of meat in bottom. Pour half of batter in skillet. Sprinkle meat, onion, jalapeno peppers and cheese (one at a time) over batter. Pour remaining batter on top. Bake 45 minutes at 350°.
Combine eggs, water, vanilla, margarine and bananas. Mix thoroughly. Stir in cake mix. Beat well. Stir in nuts. Pour into a 10-inch greased and floured tube pan. Bake at 350° for 50 minutes or until golden.
Place zucchini in a 2 1/2-quart casserole. Sprinkle with 1/2 each: soy sauce, salt, garlic salt, and pepper. Layer tomatoes and onion over zucchini. Sprinkle with remaining seasoning. Top with cheese and dot with butter. Cover and bake at 350° for 40 minutes. Serves 8 to 10.
Preheat oven to 375°. Grease cookie sheets. Beat thoroughly persimmon pulp, baking soda, sugar, shortening and margarine. Add egg and beat well. Sift dry ingredients and add. Stir in nuts and raisins. Drop by teaspoonfuls on prepared pans. Bake for 12 to 15 minutes.
Place crab, lettuce, onion, celery and tomato in a bowl. Toss with mayonnaise. Place on lettuce leaf. Garnish with sliced egg and strips of pimento. Serve with Melba toast or hot buttered English muffins.
Melt butter and cocoa in top of double boiler. Gradually stir in sugar. Add milk slowly to blend well. Simmer for 10 minutes. Serve over ice cream or cake.
Put into deep saucepan. Cook over low heat. Stir well until sugar is dissolved. Cook without stirring to a hard boil stage (280°). Remove from heat. Add 1 teaspoon vanilla and pour into a shallow buttered pan to cool. When edges of candy stiffen, fold them to the center with a spatula. Coat hand with butter. When cool enough to handle, pull candy until light cream color, stretch and twist into rope or braid 3 strands. Cut into 1 inch pieces.
Combine milk and egg yolks at low speed. Slowly add juice, mixing until well blended and thickened. Pour into graham cracker pie shell. Bake at 350° for 8 minutes. Refrigerate until cool. Top with whipped cream or meringue.
Place lettuce in large bowl. Add rest of ingredients in order, in layers over lettuce. Top with mayonnaise that has been mixed with 2 tablespoons sugar. Sprinkle grated cheese over mayonnaise. Refrigerate 12 hours. This looks good fixed in large glass bowl so layers show.
Mix water, vinegar, sugar, mustard, salt and peppers. Add lemon and onion. Simmer 20 minutes. Add the ketchup, Worcestershire sauce and liquid smoke. Bring to a boil. Place pork chops in a dish and pour sauce over them. Bake uncovered in a 350° oven 1 hour and 25 minutes, turning chops over once or until chops are done. I usually make a double batch of sauce, because I find that one is not enough.
Put sugar, water and corn syrup in saucepan; stir over low heat until sugar is dissolved. Boil, covered, about 3 minutes, then boil, uncovered and without stirring, until soft ball forms when dropped in cold water. Remove syrup from heat, quickly. Beat whites with cream of tartar until stiff, but not dry, then pour syrup over egg whites, beating. Add salt and flavoring; beat until frosting is cool. Spread.
Fry bacon, retaining grease. Add cleaned, chopped collards to water in a large pot. Add bacon grease, salt and pepper, bring to a boil. Cover, reduce heat and simmer for about 2 hours or until greens are tender. Add ham steak and okra and cook an additional 30 minutes. Crumble bacon on top to serve.
Soften cream cheese and gradually mix in pineapple. Add 1 cup pecans, pepper, onions and salt. Chill well, about 1 hour, then form into a ball. Roll in remaining pecans. Refrigerate overnight.
Separate 12 Oreos; scrape off the cream and save it. Crush finely the 12 Oreos. Mix milk, cream cheese and Cool Whip. Crush remaining Oreos and fold them along with the saved cream into the mixture. Pour into a deep dish. Sprinkle the saved Oreos on top so that no white shows and refrigerate.
Cook and drain broccoli. Add beaten egg, onion, cheese, mayonnaise and soup. Mix well. Pour into casserole dish. Mix margarine and stuffing mix and put on top. Bake at 350° for 30 minutes.
Mix first 4 ingredients in heavy pan and stir on medium heat for 20 to 30 minutes to soft-ball stage. Turn off heat and add remaining ingredients. Stir until creamy and sticky. Spoon onto waxed paper.
Thaw hash browns. Combine all ingredients. Spread in ungreased 9 x 13-inch pan. Bake uncovered for 30 minutes, then cover with buttered cracker crumbs. Bake for 30 to 45 minutes more until done.
Combine caramels and milk in a saucepan; cook over low heat, stirring constantly, until caramels melt. Set mixture aside.
Mix and cream sugar and oleo. Add flour, cocoa and eggs. Add vanilla and nuts. Pour into greased and floured 9 x 13-inch pan. Bake for 30 to 35 minutes at 300°. Take out of oven. Spread marshmallows evenly on cake. Put back in oven until they melt. Cool before icing.
Mix all together. Let thicken. Place in a 9 x 13-inch cake pan. Spread Cool Whip on top. Can also sprinkle nuts on top, if you wish.
Fry bacon slices in large pan. Drain and crumble, save grease in small bowl. Mix vinegar, water, sugar and flour. Pour into bacon grease, stir until thick over medium heat. Stir potatoes, onion and bacon in.
Cream sugar and butter. Beat eggs and add one at a time, beating well after each. Mix in remaining ingredients. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Cook shredded cabbage with a little water, 15 to 20 minutes. Mix the egg, sugar, salt and vinegar together well. Pour over hot cabbage, cook an additional 5 minutes.
Combine sugar, syrup, water and cream of tartar in saucepan. Cook until sugar melts. Cook without stirring to very hard ball stage. Remove from heat and add vanilla. Pour into greased platter. When cool enough to handle, pull until white, twist and cut.
Cut bread horizontally to form 3 layers and a top. Put ham, Swiss cheese, and mustard on bottom layer.	Put roast beef, horseradish sauce, and cheddar cheese on next layer. Put turkey, mayonnaise, and provolone cheese on top layer. Top with bread crown. Wrap well and place in refrigerator overnight. Cut in wedges and serve. Serves 9-14. Great for party.
In saucepan or double boiler, mix sugar, flour and salt. Pour boiling water over. When about boiling, add lemon and eggs mixed together. Cook. Pour in baked pie shell.
Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper. Shape into 1-inch balls. Cook meatballs in shortening in 12-inch skillet until brown. Remove meatballs from skillet; drain fat.
Combine okra, onion, salt, pepper, water and egg. Mix baking powder and cornmeal; stir into the first mixture. Drop by tablespoonful into hot oil and brown over medium heat. Drain on paper towels. Make 8 or more patties.
Melt butter. Pour 2 tablespoons into 2 (10-inch) cake pans. Divide nuts and sprinkle in each pan. Mix water and brown sugar into remaining butter. Bring to boil and cook 1 minute or make a syrup. Dip biscuits in syrup and place 10 in each pan. Pour remaining syrup around biscuits. Bake as directed on biscuit package or until done in center. Serve on plate.
Preheat oven to 350°. Separate the crescent rolls into four rectangles and seal perforations. Blend the cream cheese and melted oleo until smooth. Add all remaining ingredients and mix well. Spoon 1/2 cup of the mixture into center of each rectangle. Roll the four corners of the dough to center and seal. Brush tops with melted oleo and sprinkle with seasoned croutons. Bake on ungreased cookie sheet 20 to 25 minutes until golden.
Mix all ingredients together and bake on an ungreased cookie sheet. Bake golf ball sized cookies. Place 2 inches apart and bake at 375° for 15 minutes. The recipe makes 112 cookies.
Fry 1/2 pound bacon with onion and celery to taste. Mix beans, fried bacon with onion and celery, tomato puree, catsup, molasses, salt and brown sugar in roasting pan. Place 1/2 pound of bacon on top. Bake at 425° for 1 hour.
Mix first 4 ingredients in a pan on medium heat. When it starts to boil, cook for 1 minute. Remove from heat. Add vanilla and oats. Drop by teaspoon on wax paper.
Preheat oven to 350°. Combine water, bouillon, minced onion and minced garlic; let stand for 10 minutes. Add oil, vinegar, tarragon and black pepper. Place potatoes in shallow 3 quart casserole. Pour dressing over all, tossing to coat.
Heat milk to 190°. Soak gelatin in 1/2 cup cold water; add to milk when it reaches 190°. Cool to 130°. Add vanilla, yogurt and sugar. Beat until smooth; cover and put in oven with just the pilot overnight or like 5 hours, until set. Take out and beat well again, then cool. Pie filling, red raspberry and grape are very delicious added.
Leave beans whole; cook until barely tender. Pack in jars with a head of dill (stalks or leaves will do), a piece of garlic the size of a pea or less and pinch of alum for crispness. Boil vinegar, water and salt solution and pour over beans in jar. Process in hot water bath for 15 minutes.
Cook okra according to package directions; drain. Cook onion and bell pepper in oil until tender. Add seasoning, okra and tomatoes. Cook on low heat until bubbly.
Mix together with hands until well mixed. Bake in large loaf pan in slow oven at 350° for about 1 hour. Use sauce, whipped cream or light icing if you like.
Crunch noodles. Brown noodles and walnuts in butter and drain. Chop broccoli, onions and lettuce. Add nuts and noodles into lettuce mixture.
Heat oil in large saucepan. Add mushrooms, onion, pepper, carrots and celery; cook until onion is almost tender. Add zucchini; cook 1 minute. Stir in water, tomatoes and beef broth; heat to boiling. Stir in uncooked pasta; heat to boiling. Cook, stirring occasionally, 8 to 10 minutes, or until pasta is tender. Add salt and pepper to taste. Serve with Parmesan cheese. Makes about 6 servings.
Preheat oven to 350°. Cook and drain noodles in a large pan. Saute onion and green pepper in margarine for 3 minutes. Add beef; cook until no longer pink. Drain off fat. In a bowl, combine tomato paste and sour cream; stir in the noodles and cottage cheese. Layer half the noodle mixture, top with half beef mixture. Repeat layers. Pour tomato sauce evenly over the top of casserole. Bake 30 to 35 minutes, until bubbly hot.
Melt butter in a 9 x 13-inch casserole dish. Mix flour, sugar and milk into a batter and pour over butter. Spoon fruit over the batter and butter. Pour juice over all this and bake for 45 minutes to 1 hour at 375° until batter has cooked thoroughly and has browned. This works with any fruit.
Cook chicken in skillet in hot oil 4 to 5 minutes or until browned. Stir in rice, tomatoes and salsa. Reduce heat to low; cover. Simmer 8 to 10 minutes or until chicken is cooked through. Sprinkle with cheese. Continue cooking about 3 minutes or until cheese is melted.
Combine peaches and 1 cup sugar; stir well and set aside. Beat eggs until frothy. Combine next 3 ingredients; stir well. Gradually add to eggs; beat until thick. Add milk; mix well. Pour into a large saucepan; cook on low, stirring constantly, until mixture thickens and coats a metal spoon about 15 minutes. Remove from heat and set pan in cold water; stir gently until cool. Stir in whipping cream and vanilla. Add peaches, stirring well. Pour mixture into 1 gallon freezer container; freeze according to manufacturer's directions. Let ripen at least 1 hour before serving.
Peel and slice 2 apples very thin. Roll 1 can biscuits out very thin. Place apples over 1/2 of rolled biscuit. Sprinkle with cinnamon. Fold dough over and press down. Place each pie in a baking dish in a single layer.
Beat eggs and sugar at high speed until light and fluffy. Add flour, soda, salt and vanilla. Add the fruit cocktail. Beat at medium speed until well blended. Spread in greased 15 x 10-inch pan. Sprinkle with coconut and nuts. Bake at 350° for 20 to 25 minutes.
Cook pasta according to directions. Drain and cool. In large bowl, stir together crabmeat, cheese, parsley and horseradish. Stuff each shell with about 1 tablespoon mixture. Pour 1 cup sauce on bottom of 13 x 9-inch baking pan. Place shells in pan and cover with remaining sauce. Cover with foil. (Can be prepared to this point and baked later.) Bake 35 minutes. Remove foil and bake 10 minutes. Makes 8 to 10 servings.
Mix drained pineapple and cottage cheese. Mix in dry jello. Mix in Cool Whip. Refrigerate.
Do not add salt or pepper. Bake at 350°, uncovered, 1 hour to 1 hour and 15 minutes in 5-quart Dutch oven.
Mix first 4 ingredients and set aside for 2 hours after putting ice on top of mixture. Mix vinegar, celery seed, sugar and turmeric in large stockpot. Drain the mixture of peppers, squash, onions and salt. Add the mixture to the pot. Bring to a boil. Add to clean, dry, warm jars and seal.
Place egg yolks, sugar, cornstarch, cocoa and milk into blender. Blend on high until mixed well. Pour into microwave-safe mixing bowl. Microwave for 2 minute increments. Stir well with a whisk after each timing. It will take 4 to 5 two-minute timings to get thick. Don't over-thicken because as the pie cools, it will become firm. Add butter and vanilla. Pour mixture into a cooked pie shell. As I am cooking the pie mixture, I cook the pie shell according to package directions. Top with meringue and bake until lightly brown in 400° oven.
Unwrap caramels and put in a saucepan.	Add milk. Melt on medium, until caramels are creamy, about 15 minutes. Remove from heat.	Stir in cereal and peanuts. Stir until all cereal and peanuts are evenly coated with caramel mixture. Grease with shortening an 8 x 8 x 2-inch baking pan. Spoon cereal into pan and press down evenly. Let mixture stand for 1 hour or until firm. Cut into 2-inch squares, then insert a wooden stick on one end of each square.	Enjoy!!
Make cake mix according to directions. Pour half of batter into greased pan. Bake for 15 minutes at 350°. Melt caramels and butter with Milnot and pour over cake. Sprinkle nuts, then chocolate chips over cake. Top with remaining batter. Sprinkle with more chopped nuts, if desired, and bake for 20 minutes.
Mix flour, lard and salt together until they resemble coarse corn meal. Add vinegar and water. Mix just to hold ingredients together. Makes 3 single crusts.
Cook beef until fat coats pan. Add onions and cook until beef is brown. Stir in tomatoes and seasonings and bring to a boil. Combine cooked macaroni and turn into greased baking dish. Bake at 350° for 35 to 40 minutes. Serves 6. Freezes well.
Saute onion and beef together in skillet. Season to taste. Arrange cooked zucchini, sliced, with meat mixture and grated cheese in alternate layers in casserole. Pour mushroom soup over top and top with cracker crumbs. Bake at 350° for 45 minutes. It usually tastes better reheated.
Combine cheeses and garlic powder in small bowl. Add defrosted spinach. Slice breasts in half. Fill with mixture. Bake at 350° for 30 to 40 minutes.
Crush wafers, then add sugar, butter and juice. Blend well. Finally roll into balls and cover with coconut or crushed pecans.
Beat eggs slightly; add sugar, syrup, nuts, salt, vanilla and chipped up butter. Put into unbaked 9-inch deep dish pie shell and bake at 325° for 50 to 60 minutes.
Cream butter and sugar. Add egg and lemon extract. Drain pineapple, reserving liquid. Add crushed pineapple and nuts to creamed mixture. Sift dry ingredients together. Add dates and mix well, separating date pieces. Stir dry ingredients into creamed mixture, alternating with reserved pineapple juice plus 1/4 cup water. Fold in cherries. Bake at 375° about 55 minutes.
In large bowl, combine Knox gelatine and Jell-O. Add boiling water until dissolved. Pour into 9 x 13-inch pan and chill until firm. Cut into squares and serve.
Put into pan (cake pan) in order given. Sprinkle each layer with salt and pepper. Bake at 375° for 1 1/2 hours.
Sift together flour and sugar. Cut in margarine. Cut in butter until mixture clings together. Press in 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Combine eggs, sugar (granulated) and lemon juice. Sift flour and baking powder; stir into egg mixture. Pour over baked crust. Bake at 350° for 15 minutes or until brown. Cool and sprinkle 4x sugar over it. Cut in bars. Yield: 30.
Put dried beef in blender or food processor and shred it (reserve 1/4 cup). Mix shredded beef with the cream cheese, onion and Worcestershire sauce. Roll into a ball and coat with remaining 1/4 cup beef. Chill and serve with crackers.
Mix together sugar, flour, cocoa and salt. Add the rest of the ingredients and stir until just mixed. Pour into lightly greased 9 x 13-inch pan and bake at 325° for 20 to 25 minutes.
Combine all ingredients. Mix until well blended. Cover and chill. Shape into ball and roll in crushed walnuts. Serve with your choice of crackers.
Add flour, salt and yeast, cut in butter, add egg yolks, sour cream and vanilla. Mix well, do not use mixer, form into 5 to 6 balls and set aside.
Mix beef, bread crumbs, half of tomato sauce, egg, 1/2 teaspoon oregano, salt and pepper. On wax paper, pat into a rectangle 1/2 to 1-inch thick. Sprinkle with Mozzarella; roll up by starting on short side; lift paper until meat begins to roll tightly. Peel back paper to keep it free. Roll up completely; seal edges and place in glass loaf dish. Microwave at High for 9 minutes, rotating dish after half the cooking time. Drain; combine remaining tomato sauce and oregano; pour over meat loaf. Sprinkle with Parmesan; microwave 2 minutes to heat sauce. Tent with foil and let stand 5 minutes before serving.
Butter a spring-form pan (10-inch pan), bottom and sides. Sprinkle sides with 2 tablespoons of crushed crumbs without butter. Mix rest of crumbs with butter and sugar; pack firmly on bottom of pan.
Boil broccoli and chopped onion in salted water until tender, about 8 to 10 minutes; drain. Add celery soup, 1/2 stick butter, Velveeta cheese (cut up in little chunks), milk, salt, pepper and garlic salt to taste. Stir well. Put in buttered casserole dish and top with crushed crackers that have been sauteed in 1/2 stick butter. Bake in 350° oven until hot and bubbly.
Combine coffee and water. Add cinnamon. Chill. Pour cinnamon-flavored coffee into 6 chilled glasses filled with crushed ice. Top with whipped cream. Serves 6.
Place all ingredients in a stew pot. Add additional water, if needed. Cook until meat and vegetables are tender.
Place dry cake mix over top of pineapple and apple or cherry pie mix in 9 X 13 cake pan. Mix with pineapple and juice. Add 1 box white or yellow cake mix. 2 cubes of butter or oleo. Cut into butter pats and spread generously over cake mix. (Butter or margarine can be melted and drizzled over cake mix.) Sprinkle nuts (almonds, walnuts, pecans, your choice). Cover the top of mixture. Bake 1 hour at 350°. Cool. Serve with whipping cream or ice cream. Easy and delicious.
Boil chicken; reserve broth. Saute celery and onion. Stir in soups. Cook noodles in broth according to package directions. Drain and mix all together in a casserole dish. Grate cheese over top. Bake at 350° until bubbly.
Mix dry jello with Cool Whip. Add cottage cheese. Add drained fruit; refrigerate.
Cook beans until good and tender. In a large non stick skillet over medium-high heat cook mushrooms and onion in hot oil for 5 minutes, stirring. Add garlic and thyme to mushrooms; cook, stirring, 1 minute more. Stir in broth, vinegar, salt, sugar and pepper; bring to a boil, scraping the bottom of the pan with a wooden spoon. When ready to serve, pour over green beans, and toss to coat. Makes 6 servings.
Preheat oven to 375°. Combine graham cracker crumbs, butter and sugar and press into bottom of 10-inch spring-form pan.
Mix ingredients except hamburger and simmer for 20 minutes. Add hamburger and cook until done. May be used on buns or on hot dogs as you would chili.