HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice biscuits in half longways. Place biscuits on bottom of baking dish. Sprinkle with rum extract. Cover with chocolate pudding. Add another layer of biscuits; sprinkle with rum extract. Cover with vanilla pudding. Cover with Cool Whip and garnish with colored sprinkles. Refrigerate.
Peel and cut up potatoes. Boil. Cook potatoes completely. Drain and put into large bowl with the other ingredients. Beat with mixer until creamy. Store in refrigerator until ready to use. Put into a casserole dish as much as you need; sprinkle with grated cheese. Bake at 350° for 30 minutes.
Mix together sugar, butter and evaporated milk in a glass casserole (3-quart size). Microwave, uncovered, on Full power for 5 1/2 to 6 minutes or until mixture comes to a boil. Stir once or twice during cooking period. Microwave, uncovered, on Full power 3 more minutes. Stir mixture occasionally to prevent it from boiling over casserole. Stir in marshmallow cream and beat about 30 seconds. Stir in vanilla and mix well. Pour mixture into a greased pan (9 x 13-inch). Refrigerate until chilled. Makes 3 pounds.
In a large skillet combine chicken and about 1/3 of the Italian dressing. Saute until chicken starts to brown. Add vegetables and remaining dressing. Cover. Simmer 7 to 9 minutes until vegetables are crisp-tender, stirring frequently. Serve over pasta and sprinkle with cheese. Makes 5 servings.
Melt the butter in a frying pan. Break the bread into pieces and put in the same pan as the butter. Mix together all the ingredients into the pan. Bake at 375° for about 1 hour.
Soften cream cheese. Add grated cucumber and garlic salt. Blend together until mixed well. (If thinner consistency is desired, milk can be added.) Serve with potato chips.
Heat oven to 400°. Melt butter in iron skillet or baking pan in oven. Sift cornmeal, flour, soda, salt and sugar in mixing bowl. Stir in 1 cup of milk, eggs and buttermilk. Pour into skillet, then pour other cup of milk over mixture. Do not stir. Bake at 400° for 35 minutes.
Mix squash, onion, celery, bouillon, garlic salt, cornbread crumbs, eggs, melted margarine, salt and pepper. Put layer in greased 9 x 13-inch pan or casserole and add cheese. Add remaining squash mixture. Top with bacon bits. Bake at 350° (325° if glass dish) for about 2 hours. Should be cooked slowly until golden brown, but still moist, if cooked too fast, it will burn. Makes 8 to 10 servings.
Whip Dream Whip as directed on package. Combine confectioners sugar and softened cream cheese; then add to Dream Whip. Spread evenly in two baked deep dish pie crusts. Pour half of pie filling on each. (Looks good if you use back of spoon and press pie filling down into cream cheese mixture.) Yield: 2 pies.
Blend together 3 cups flour, sugar, salt, and yeast. Add warm water, oil and milk and blend mixture. Mixture will be soupy. Mix for 3 minutes at high speed. Add remaining flour, mixing well. Form into rolls and let rise and place margarine on rolls. Bake at 400° until golden brown. Makes 30 rolls.
Pour boiling water over cut up prunes; set aside to cool. Mix eggs,	oil and sugar together well. Sift flour, salt, baking powder and spices; mix well. Add prunes. Put in 9	x 13-inch pan. Bake at 350° for 35 minutes.	Frost with a cream cheese frosting and sprinkle with chopped nuts.
Mix all ingredients, except onions and cucumbers. Peel and cut onions in rings; put in 1 gallon jar. Peel and slice cucumbers; add to onions with enough water to cover, approximately 8 cups; shake. Can use in 2 or 3 hours. The longer they sit the better. Refrigerate.
Place apples in baking dish (9 x 9-inch). Sprinkle with lemon juice. Combine dry ingredients and melted butter. Mix until crumbly. Sprinkle crumb mixture over apples. Bake at 375° for 30 minutes or until tender. Delicious and sweet; kids especially like!
Cream shortening, sugar and salt; add water, then yeast, flour and egg. Mix well. Let rise in refrigerator overnight. Bake in a 400° oven. You can roll dough and cut with a cutter or make in muffin pan in 3 small balls to make cloverleaf rolls. Serves 6.
Whisk 2 eggs. Add pinch of whole fennel and pinch of dill seed. Lay both fish fillets in mixture for 5 minutes. Remove fillets and cover with breadcrumbs. Set fillets aside, uncooked. Set egg mixture aside. Drain 1 can of Polar crabmeat; set aside. Melt 1/2 stick butter with juice from 1/4 well-squeezed lemon. Add crabmeat. Bring mixture to a sizzle in frying pan. Remove from heat and add Grey Poupon. Slice Brie long and thin. In baking dish (tight fit is necessary), layer 1 breaded fish fillet on bottom. Layer crabmeat, butter and lemon saute undrained. Pepper to taste and squeeze 1/4 lemon to taste. Layer remainder of egg mixture. Layer sliced Brie. Add 1 breaded fish fillet on top. Bake at 325° for 20 minutes, then broil about 5 minutes to a golden brown.
Mix flour and dry ingredients. Cream the squash, butter and egg together. Add milk. Bake at 425° for 20 to 25 minutes.
Cook macaroni according to package directions; drain. Do the same with the peas. Combine; gently toss. Cover; refrigerate 2 to 3 hours. Serves 6 to 8.
Cook rice as directed on package, omitting butter. Cool. Toss with next 7 ingredients. Cover and chill. Before serving, garnish with peanuts. (Can add chicken, ham or turkey, if desired.) Serves 6 to 8.
Oatmeal Cookie Mix: Mix first 6 ingredients in large bowl. Cut in shortening. Add rolled oats. Mix well. Can be stored in cool place.
Mash strawberries in a 2-quart glass measure. Stir in pectin, lemon rind and lemon juice. Microwave, uncovered, on High for 6 to 8 minutes or until mixture reaches a full, rolling boil. Stir in sugar; microwave, uncovered, on High for 5 to 6 minutes or until mixture boils hard for 1 full minute. Skim off foam with spoon and pour into hot, sterilized jars, leaving 1/4-inch headspace. Cover with metal lids and screw on band. Let stand at room temperature until cool. Store in refrigerator up to 3 weeks.
Butter 9 x 13-inch pan and layer with broccoli and chicken. Mix together the cream of chicken soup, mayonnaise, lemon juice and poultry seasoning and pour over the chicken and broccoli. Spread over the top the bread crumbs, butter and Cheddar cheese crumbs. Bake 1/2 hour at 350°.
Dissolve jello in hot water. Mix rest of ingredients and combine with jello. Pour into mold. Chill until firm. Serves 4.
Blend Crisco into flour until mixture is grainy. Add salt, then add beaten egg, water and vinegar. Mix dough by hand. This makes three 9-inch shells. Dough can be made and refrigerated in covered bowl.
Combine all ingredients and add water to make 2 gallons. Freeze to a slush. Ginger ale or 7-Up may be added at serving time, if desired. Yield: 50 servings.
Heat soup to boiling point; add gelatin and cream cheese until dissolved. Put in refrigerator to cool. When it begins to congeal, whip with electric beater. Add vegetables and mayonnaise. Mix lightly with fork; set away to congeal. Mold as desired.
Roll in balls. Bake and enjoy. Bake at 350° for 20 minutes.
Wash breasts and divide in halves like chops. Mix garlic, grated onion, cumin, salt, pepper, chili, lemon and 1 Tbsp. ghee. Spread over halved breasts and place in well-buttered dish. Cover with foil and bake in oven for a half hour at 350°F. Cool chicken breasts on wire rack.
Place butter in microwave dish; cover and microwave on High for 45 seconds (until butter melts). Stir in dry onion soup mix. Place popcorn in large serving bowl. Pour butter mixture over popcorn. Toss and serve.
Heat oven to 350°. Grease regular loaf pan. Place all ingredients in pan and stir with fork until well blended. Beat vigorously for 1 minute or more. Place in oven. Bake until wooden toothpick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes. Run knife around sides to loosen. Remove from pan.
Cut sliced beef into strips, 1 x 2-inches. Combine oil, green pepper, garlic, oregano, salt and pepper in 8-inch microwave-safe baking dish. Microwave at High 2 minutes, stirring after 1 minute. Add beef strips, stirring to combine. Microwave on High for 2 minutes, stirring after 1 minute. Place equal amount of meat mixture in each pita half. Sprinkle with tomato and cheese.
Mix all ingredients well. Bake in greased 13 x 9 x 2-inch pan. Cook in 350° oven for 25 to 30 minutes. Cut into squares. Serve cold as appetizer.
Save out 1 cup grated cheese to sprinkle over top after all ingredients have been thoroughly mixed and poured into casserole dish. Bake 1 hour at 350°. Serves 8 to 12.
Put all ingredients, except chips or corn flakes, in large bowl and mix. Add salt and pepper to taste. Put in 9 x 13-inch baking dish. Top with crushed potato chips or corn flakes. Bake at 375° for 1 hour.
Place biscuits in pan as directed on package. Use spoon and pat biscuits flat. Spread sauce on each biscuit. Place pepperoni and cheese on top. Bake as directed or until lightly browned.
Combine first four ingredients in a large bowl. Chill well. Slice bananas and coat with lemon juice. Add bananas just before serving.
Stir cornstarch and peanut butter into tomatoes. Combine rest of ingredients. Cook in double boiler on medium heat for 1 1/2 to 2 hours. Stir occasionally.
In medium saucepan, saute the onion and pepper in olive oil until tender. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes. Cool, covered, in refrigerator.
Combine all ingredients and mix well. Shape into balls and bake. Remove and roll in confectioners sugar.
Press in pan sprayed with Pam. Bake until brown or 20 to 30 minutes.
Combine steak sauce, brown sugar, lime juice and red pepper (reserve 2 tablespoons marinade). Place beef steaks in plastic bag and add remaining marinade, turning to coat. Close bag securely and marinate for 10 minutes. Pour off marinade.
Cook pasta in bag and cool. To seasoning packet add oil and mix well. Mix crab meat, celery, olives, onions and hard-boiled egg. To this add your parsley, dill weed, thyme, Nature's Seasons, salt and pepper. Toss with cool pasta, then add mayonnaise, sour cream and grated cheese. Mix well. Chill and serve with crackers of your choice.
Beat eggs and sugar; add vanilla. Add salt to flour. Add flour alternately with sour cream. Mix well. Grease and flour bottom of 5 x 9-inch pan. Bake 1 hour at 350°. When baked, loosen sides of pan (while still warm); remove and cool on rack. Freezes well.
Mix all ingredients. Chopping can be done in food processor. The longer it stands, the better it is. Store refrigerated.
Let water, yeast and salt sit until foamy. Add eggs, lard and flour. Let rise twice. Roll out and sprinkle with sugar and cinnamon. Roll up and cut in 1 inch pieces. Let rise again. Bake at 400° until lightly browned, about 15 minutes.
Flatten out crescent rolls on large baking sheet. Bake 15 minutes at 350°. Let cool. Mix cream cheese, mayo and Italian dressing; mix together and spread on cooled crust. Chop veggies and spread over cheese mixture. Sprinkle with Mozzarella cheese. Put under broiler until cheese melts. Cut into squares.
Mix all ingredients well except V-8 juice. Put in loaf pan and pour the V-8 juice over it. Bake 1 hour at 350°.
Slash fat edge of steaks at 1-inch intervals. In skillet, cook steaks in butter over medium heat to desired doneness (8 minutes for rare, 11 minutes for medium and 18 minutes for well done). Transfer to platter. Keep warm.
Boil sugar, syrup and water until drop turns brittle in cold water. Pour slowly over. Beat egg whites; add nuts and vanilla. Beat until creamy. Spoon onto buttered pan.
Saute onion in oil. Add water and bouillon cubes and bring to a boil. Add noodles and bring back to a boil, then add garlic powder and broccoli. Cook about 5 minutes and add milk, shredded cheese and pepper. Cook and stir occasionally until cheese melts.
Cook macaroni just before tender and drain. Put back in boiler. Add milk, butter, cheese, soup and sour cream; mix well. Put in oblong baking dish. Bake at 350° until it bubbles.
Clean all seeds from peppers, as this is what makes too hot for many person's tastes. Pour boiling water over the peppers and let set for 1 hour. Have enough boiling water so that it will make a pint when it is put in the blender an hour later.
Beat sugar, Crisco and eggs until fluffy. Stir in molasses. Mix dry ingredients together; add in small amounts with buttermilk to the sugar, Crisco, eggs and molasses mixture. Blend well. Spread evenly in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes, until a pick in center comes out clean. Cool in pan.
In large bowl, beat eggs until foamy. Add flour and sugars; beat until well blended. Blend in melted butter; stir in morsels and walnuts. Pour into pie shell. Bake in preheated 325° oven 1 hour. Serve warm with ice cream garnished with sliced, fresh strawberries. Serves 6 to 8.
Mix crackers and oleo and spread in loaf pan. Bake 10 minutes. Mix pudding with milk. Add vanilla ice cream. Pour over crust. Spread Cool Whip over all. Sprinkle with Heath bars. Freeze. Very good. Can be made the day before serving. It will keep in freezer for a month or more. Great for unexpected guests!!!
Blend together the cream cheese, oleo and flour. Shape into 2 dozen balls and place in ungreased tart pans. Press dough to cover bottom and sides. Sprinkle 1/3 cup chopped nuts into each shell.
Combine chicken, celery, eggs, salt, pepper, bacon and pickles; moisten with mayonnaise. Trim crusts from bread. Spread chicken mixture on white bread slices; add lettuce. Top with whole wheat bread; press down lightly. Cut sandwiches in half diagonally.
Mix vinegar, oil, sugar, salt, pepper and garlic powder. Add beans and onions; toss well. Cover and refrigerate 3 hours or overnight, tossing occasionally. Serve on lettuce. Makes 8 or 10 servings.
Mix the peanut butter, sugar and margarine. Microwave until it mixes smoothly. Pam a 13 x 9-inch pan. Pat mixture in pan. Melt chocolate chips. Spread over mixture. Cut into small squares, then let candy harden in refrigerator.
Mix the sugar and cream cheese. Add the peanut butter, vanilla and milk. Fold in Cool Whip. Pour into chocolate or graham cracker crust and freeze. Remove from freezer about 30 minutes before serving.
Combine oatmeal and buttermilk; mix well. Cover and let stand for 30 minutes. Preheat oven to 375°; line muffin cups. Mix together flour, baking soda, baking powder and salt. Combine oil, sugar and egg; mix. Stir into oatmeal mixture. Pour oatmeal mixture into flour, just to moisten. Add apricots and nuts. Bake 20 to 25 minutes.
Put sliced fresh peaches in buttered casserole. Mix first 4 ingredients. Spread over peaches. Combine sugar and cornstarch. Sprinkle on top of dough. Pour 1 cup boiling water on cobbler. Bake 25 minutes at 425° in an 8 x 8 x 3-inch pan.
Make a white sauce with 3 tablespoons of margarine, 3 tablespoons flour and 2 cups of milk. Salt and pepper to taste. Mix noodles, soup and white sauce together. Add cheese, eggs and tuna; mix just to blend. Bake in a large baking dish for 30 minutes at 300°.
Place brisket on four (crisscrossed) sheets of heavy-duty tinfoil. Liberally season with salts and cover with chopped onion. Pour liquid smoke over entire brisket. Wrap up in foil and refrigerate overnight. Before cooking, pour off the liquid smoke and douse with Worcestershire. Cover back up in foil and bake at 275° for 5 hours. Uncover, pour some of the barbecue sauce over the brisket and bake 1 more hour. Remove from oven and let sit 15 to 30 minutes before slicing. Serve sliced with your favorite barbecue sauce. Leftovers can be chopped for barbecue sandwiches.
Mix meat, bread crumbs, salt, eggs, onions and parsley. Form into meatballs. Brown in margarine. Place in shallow baking dish. Add preserves and barbecue sauce. Mix well. Bake 30 minutes at 350°, uncovered.
Make sheet cake as per directions on box. Pour coffee over cake and allow to stand overnight. Add milk to pudding mix as per instructions on the box. Crumble half the cake in a deep dish. Pour one package of the mixed pudding over crumbled cake. Spread one container Cool Whip over the pudding mix. Repeat process, making 2 layers.
Put the sliced apples in the bottom of an 8 x 8-inch baking dish. Combine the flour, oats, brown sugar and cinnamon. Cut in the margarine until crumbly and sprinkle over the apples. Microwave on High for 14 to 16 minutes or until apples are tender. Serve warm.
Prepare pasta conventionally as package directs. Drain; set aside. In a 2 quart casserole, cook onion covered, at High 3 to 4 minutes until tender-crisp. Stir in sour cream, milk, Worcestershire sauce, salt and pepper. Add noodles, tuna, and vegetables; toss to mix well. Cover. Microwave at High 8 to 10 minutes until mixture is hot, stirring occasionally. Let stand covered, 5 minutes. Sprinkle with cheese flavored cracker crumbs if desired. Serves 6.
Cut potatoes and onions into wedges. In large roasting pan, toss potatoes and onions in remaining ingredients until well coated. Roast at 425° for 45 minutes, turning them once or twice, until golden or fork-tender. Serves 6.
Prepare pie crust. Combine peaches and blueberries. Combine sugar, flour, cinnamon, mace, salt, lemon peel and juice; add to fruits. Toss with fork and pour into pie pan, heaping slightly in center. Dot with margarine. Cut 10 strips about 11 inches long and 1/2 inch wide. Arrange lattice fashion over fruit. Trim and flute edges. Bake at 425° for 45 minutes.
Sprinkle breasts with salt and coat with mixture. Cover and refrigerate at least 12 hours or overnight. Remove from refrigerator and coat with bread crumbs. Place in single layer in a lightly greased 13 x 9 x 2-inch baking dish.
Note: Burning the batch even slightly ruins the entire thing. Start over. If a child is attempting this, a double boiler is recommended.
Beat eggs and oil until foamy. Sift flour, salt, baking soda and cinnamon together and add to egg mixture. Add remaining ingredients. Mix well. Pour into greased 13 x 9 x 2 1/2-inch baking pan. Bake at 350° for 35 to 45 minutes or until cake tests done. Remove from oven and spread with topping.
Combine flour and salt. Cut in the Crisco with pastry blender or two knives, until mixture has small lumps. Add water gradually until the dough clings together so that the bowl is clean. Chill dough. Use 2/3 of the dough, roll out on a slightly floured board, keeping the dough as nearly round as possible. Use this for the lower crust with remaining dough for top crust. This amount makes enough for one 9-inch two-crust pie.
Quarter each biscuit and roll in a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon.	Place in a Bundt cake pan (greased and floured). Add nuts as you put in biscuits. Bring to a boil butter or margarine, sugar and cinnamon. Boil for about 1 minute. Pour over biscuits. Bake for 30 to 40 minutes. Let stand 10 minutes; turn upside down on plate. Serve warm for breakfast.
Combine flour, soda, salt, baking powder, cinnamon and nuts. Beat eggs lightly in large bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into a 15 x 10-inch pan. Bake at 375° until done.
Layer ingredients in the order listed in a 9 x 13-inch pan. Layers will just cover ingredients under them. Cover with aluminum foil and bake for 1 1/2 hours at 325°. Top with sliced cheese. Bake just long enough to melt cheese.
Mix first 5 ingredients well. Add dry ingredients, then nuts. Bake in greased loaf pan for about 45 minutes at 350°.
Cut your favorite apples in slices or chunks. Cut the cheese of your choice in chunks. Toss with dressing. Sprinkle slivered almonds on top. Peanuts are good, too. A time saver, quick and easy, too.
Melt butter or oleo and blend in flour, salt and pepper. Add milk, gradually, stirring constantly, until mixture thickens, then cook 2 to 3 minutes longer. Place over hot water to keep warm and cover tightly to prevent film from forming. Makes about 1 cup of sauce.
Mix sugar, water and syrup in a heavy boiler. Bring to a boil and cook until mixture spins a thread. Pour half of the syrup mixture over the egg whites and begin stirring. Cook remaining half until it forms a hard ball in cold water. Pour this into the egg-syrup mixture. Add vanilla and continue to stir until it holds its shape. Add pecans and drop by teaspoonful on waxed paper.
Combine in a large bowl. Place in a pan, 13 x 9 x 2-inches. Cover and bake at 350° for 50 minutes. Uncover. Bake 20 minutes longer.
Rip meat in pieces. In frying pan, cook until brown. Pour in garlic. Pour in tenderizer. Drain oil. Cook for 1 minute. Eat.
Drain pineapple; add gelatine to juice and allow to soften. Add sugar to drained pineapple and bring to boil. Add hot pineapple to gelatine. Mix and stir well; cool. Add nuts and cheese. Fold in whipped cream. Grease 8 x 8-inch Pyrex dish with mayonnaise. Pour salad and chill well until congealed. May add 2 tablespoons chopped maraschino cherries for color.
Mix all ingredients in order listed and pour into a greased 8 or 9-inch pan. Bake in preheated oven at 350° for 30 to 35 minutes.
Combine flour, salt and baking powder in a bowl. Beat eggs and milk together. Add liquid to dry ingredients. Melt shortening in an 8-inch square pan. Add half of melted shortening to batter. Pour into pan and bake at 350° for approximately 40 minutes, or until golden brown.
Melt butter or margarine; saute onions until clear. Add 2 tablespoons flour to small amount of the 4 cups of milk. Mix with butter and onion. Add the rest of the milk, a little at a time, whisking between additions. Add Velveeta, broccoli and broth. Add pepper to taste. Heat until hot. Serves 6.
Mix the cucumbers, bell pepper, onion and salt and cover; refrigerate for 2 hours.
Beat egg and milk together. Mix with other ingredients. Top with crumbled saltines. Pour into greased casserole dish. Bake at 350° about 45 minutes.
Wash beans. Cover beans with water. Soak beans overnight. Put beans and water into crock-pot. Pour all ingredients into crock-pot and cook for 6 hours, until tender.
Cook broccoli spears as directed on package; drain and cut into 1 1/2-inch pieces. Melt margarine in a small skillet. Saute onions and celery for 3 minutes. Place broccoli in the bottom of 1 1/2-quart buttered baking dish. Sprinkle onion and celery mixture over broccoli. Combine mushroom soup, sour cream and chopped pimento, spoon over vegetables. Melt margarine, saute bread crumbs until margarine is absorbed. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes. Makes 6 servings.
Core apples; pare strip from center or top of each. Mix brown sugar and raisins. Place about 2 tablespoons of raisin mixture in center of each apple. Dot with butter. Place apples in large saucepan; add water. Cover tightly. Bring to boil. Continue boiling gently 15 minutes or until tender. Serve warm. Makes 4 servings. Omit butter if serving apples chilled.
Cook broccoli and drain. Combine the remaining ingredients and mix with broccoli. Turn into casserole and cover with crackers. Bake 45 minutes at 350.
Mix graham cracker crumbs, sugar and butter and spread in 8 x 8-inch pan. Bake 5 minutes at 350°. Add gelatine to cold water. When softened, heat until gelatine is dissolved. Add sugar, Chevrie cheese and vanilla. Mix well (I use a blender). Pour over crumbs and refrigerate.
Mix first 4 ingredients together; put in casserole dish. Set aside. Mix remaining ingredients and pour over chicken. Bake at 400° for 45 minutes.
In a bowl, blend cream cheese, parsley and Cheddar cheese. Add onion, Worcestershire sauce and salt; blend well. Shape into ball. Chill and serve with crackers. Quick and easy. Tastes good.
In a heavy cast-iron pan, heat 1 cup sugar with cold water, stirring constantly so that the sugar melts and caramelizes, but does not burn. Pour melted sugar directly into the baking dish, quickly coating all inside surfaces of the dish. Sugar will harden to candy consistency. Set aside.
Melt candy bar (s) in microwave. (Save enough of solid bar for garnish.) Mix into Cool Whip and pour into crust. Garnish top by shaving chocolate bar. Refrigerate until serving time.