HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pudding as directed. Let cool. Break up cake into bite size pieces. Layer in a trifle bowl or large glass bowl, beginning with cake, pudding, strawberries and Cool Whip. Repeat until filled. Finish with Cool Whip and garnish with fresh whole strawberries. Refrigerate 4 hours.
Mix together 1 large can of pineapple with juice and the instant pudding. Let set 1/2 to 1 hour. Add Cool Whip. Very good on angel food cake.
Bake pie shell. Mix sugar, water and cornstarch; cook over medium heat, stirring constantly, until thick. Remove from heat; add Jell-O and strawberries, which have been stemmed, washed and drained. Pour into pie crust. When cool, cover with Cool Whip.
Bake pastry shell for 3 minutes at 400°. Prick with fork. Bake 5 minutes longer. Cool. Layer Cheddar cheese, 3/4 cup Monterey Jack cheese, chilies and remaining Monterey Jack cheese in shell. Beat eggs until foamy. Stir in half and half. Pour mixture into pastry shell. Bake at 350° for 1 hour or until set.
Mix cherries with 2/3 cup sugar. Melt butter in iron skillet. Combine flour, 1/2 cup sugar, baking powder, salt and milk. Pour batter over the melted butter in skillet. Pour cherries on top. Bake in 350° oven for 30 to 45 minutes or until nicely browned. (If recipe is doubled, use the juice from only 1 can of cherries.) Easy and delicious!
Combine sugar, cocoa, milk and margarine in a large pot. Bring to a boil for one minute. Remove from heat and add peanut butter, oatmeal and vanilla. Mix well, until mixture has no shine. Drop on waxed paper with a spoon. Let set until cookies are firm and then refrigerate.
Put the package of cake mix into a mixing bowl. Mix in rest of ingredients. Add the eggs, one at a time, beating well after each addition. Divide the batter among three 8-inch layer cake pans that have been greased and floured. Bake in a 350° oven for 25 to 30 minutes, or until the batter springs back when lightly touched in the center with the fingers. Cool. Ice.
Mix the first 4 ingredients together and shape into balls. Brown meat balls in skillet. Mix the remaining ingredients and pour over meat balls in a skillet. Cover and cook slowly for 30 minutes, turning occasionally.
Combine in blender; refrigerate. Will keep for 1 week or longer in refrigerator.
Cream oleo, sugar and egg together. Sift dry ingredients together and add nuts and apples. Mix all together, not with electric beater. Place in a lightly greased 9 x 9-inch pan. Bake in a preheated 350° oven for about 35 minutes.
Cream sugar and cheese using electric beater. Add eggs, one at a time, and mix well. Add vanilla. Fold in sour cream. Butter a spring-form pan. Dust buttered pan with 1/4 cup graham cracker crumbs. Pat into pan. Bake at 350° for 50 minutes. Turn off heat. Don't open door. Let stand overnight. Refrigerate the next day and cut with a hot knife after removing sides of pan.
Cook ground beef. Add beef and all other ingredients to crock-pot. Heat for 1 hour on high. If you prefer, you may heat in regular pan on low heat until all ingredients are melted and mixed together. Keeps well for several hours on low in a crock-pot. Use for dipping Tostitos, other chips, etc.
Mix together; spread 1/2 pint mayonnaise on top. Sprinkle 1/2 cup Parmesan cheese on top. Refrigerate overnight. When ready to serve, top with 4 boiled and sliced eggs and bacon bits.
Scald milk; let cool to warm. Stir in sugar, salt and lard (or shortening). Dissolve yeast in warm water; add to milk mixture. Make dough by stirring in flour. Let rise to double in size. Punch the dough down and knead it, adding more flour if necessary to keep it from being sticky. Roll out on a floured surface and cut rolls with a biscuit cutter. Place on a greased baking sheet or pan and let rise for 1 1/2 hours. Bake in a 375° oven for about 15 minutes or until browned.
Drain pineapple and save juice. Combine pineapple with marshmallows. Let stand in refrigerator ovenright. Mix remaining juice, sugar, flour, egg and vinegar in a saucepan. Cook until thick. Refrigerate overnight. Take sauce and add to Cool Whip mix and then add remaining ingredients. Put in bowl. Cover and chill 8 hours.
Remove seeds from cucumbers. Soak in crockery or enamel container for 24 hours with lime, dissolved in water. Rinse well. Cover with ice water and soak 3 hours. Drain well.
Have butter and eggs at room temperature. Cream butter until light (3 to 4 minutes). Add sugar 1/4 cup at a time. Beat well. Add eggs one at a time, beating just until yellow disappears. Mix together flour and soda. Add alternately with sour cream, beating well. Add vanilla and almond flavorings. Bake in greased and floured tube pan at 325° for 1 hour and 20 minutes. Sprinkle with confectioners sugar while still warm.
Boil bone 3 or 4 hours. Add water as needed. In last hour, add veggies, onion and stew meat sprinkled with Adolph's meat tenderizer. Last 30 minutes, add canned tomatoes or you can use V-8 vegetable juice. Heat through.
Brown ground chuck in skillet. Season with garlic powder, onion powder, salt, pepper and pinch of sugar. Drain off excess fat. Add tomato soup, cream of mushroom soup, cheese and corn. When cheese is melted, add cooked and drained macaroni.
Mix all ingredients together, except cheese. Pour half of this mixture into a very hot greased pan or iron skillet. Sprinkle cheese over mixture, then pour remaining mixture over cheese. Bake for 45 minutes. Serve hot.
Place 2 slices of bread in casserole dish. Put slices of cheese on bread. Top with another slice of bread to form a sandwich. Beat egg and milk together and pour over sandwich. Bake at 350° until custard is absorbed and bread is brown and puffy.
Split rolls. Mix other ingredients together and spread on both sides of rolls. Sprinkle with ham and replace tops. Heat and serve.
Preheat oven to 350°. Blend mayonnaise and flour in saucepan over low heat. Gradually add milk; cook, stirring, until thickened. Prepare macaroni and cheese dinner as directed on package; spoon dinner into 10 x 6-inch baking dish, arrange broccoli spears and turkey slices over the macaroni. Top with mayonnaise, sprinkle with Parmesan cheese. Bake 30 minutes covered.
Mix together. Sprinkle crumb mixture over top of pie filling. Bake at 350° for 40 to 50 minutes. Serve with vanilla ice cream or with Cool Whip.
For chocolate pudding use 1/4 c. cocoa. May omit cocoa and use bananas instead. Also good with pineapple.
In saucepan, mix all ingredients except crackers and bread. Bring to a boil, add crackers and bread. In a Pyrex dish, greased or sprayed with Pam, pour all ingredients and bake in a 400° oven for 30 minutes; reduce heat to 350° and bake for 30 minutes or until set.
Bring cheese and cream cheese to room temperature. In mixing bowl, beat cheeses sour cream, mustard and onion powder with electric mixer on medium speed until well combined. Cover tightly and refrigerate several hours or overnight. Shape cheese mixture into ball. Coat ball with chopped pecans. Transfer to cheese server and serve with favorite cracker. Store in refrigerator. Keeps up to 1 week.
Place apples in 9 x 13-inch greased pan. Combine cinnamon and brown sugar. Sprinkle apples with 1/2 of mixture. Combine sugar, flour, egg, salt and baking powder. Spread over apple slices. This will act like pie crust dough. Sprinkle remaining cinnamon and brown sugar over contents. Pour melted butter over top and bake at 350° for 40 minutes or until done. Makes 10 servings.
Blend the eggs, milk and butter in a small bowl. In a larger bowl, mix the sugar, flour and berries. Pour the wet mixture into the dry and carefully fold together until all is moist. Don't beat or smooth it. Grease muffin tins (or paper liners) and fill 2/3 full. Bake about 25 minutes at 350°. Cool on rack. Makes 12 or 18 small muffins.
Heat the raisins and sherry in a small saucepan to boiling. Reduce heat and simmer 5 minutes. Set aside. Place the wild rice, 2 cups of the boiling stock and 2 tablespoons of the butter in the top of a double boiler over simmering water. Cook covered for 1 hour. Place the brown rice, remaining 2 2/3 cups boiling stock and 2 tablespoons of the butter in a medium size saucepan. Heat to boiling. Reduce heat to low and cook until all the water is absorbed, about 50 minutes. Saute the almonds in the remaining 2 tablespoons butter in a small skillet over low heat until lightly toasted. Combine the wild rice, brown rice, raisins with sherry, almonds and parsley in a large mixing bowl. Season to taste with salt and pepper. Remove to a serving bowl and serve immediately.
In skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and cook until brown, about 4 minutes per side. Transfer chicken to platter; keep warm. Reduce heat to medium. In the same skillet, melt remaining 2 tablespoons butter. Add onion; cook until tender, about 2 minutes. Add wine, chicken broth, tarragon, salt and pepper. Increase heat to medium-high and bring mixture to a boil while scraping up browned bits. Combine cornstarch and 1 tablespoon water. Add cornstarch mixture to skillet. Cook 1 minute until thickened. Stir in grapes. Spoon over chicken and serve. Makes 4 servings.
Saute onions, bell peppers and celery in butter. Add flour and Ro-Tel tomatoes, mixing well. Add crawfish tails; cook for 15 minutes. Add cream and cheese, then cook 30 minutes. Season to taste. Add crawfish mixture to cooked noodles. Pour in casserole dish; cook for 20 minutes at 350°. Top with Parmesan cheese.
Start beans, onion and pepper to simmering. Brown ground beef. Add tomato sauce, ketchup and ground beef to beans. Simmer 30 to 45 minutes.
Combine cake mix, eggs, peanut butter and butter in a large mixing bowl; beat at medium speed with an electric mixer for 1 to 2 minutes.
Cream together eggs, sugar, butter and vanilla in a large mixing bowl. Sift together in another large bowl the remaining ingredients. Add sifted mixture to creamed mixture in parts. Refrigerate overnight. Roll out on floured surface. Cut with favorite cookie cutters (or press dough in molds). Decorate with colored sugar, sprinkles, etc., before baking, or decorate with icing when cool. Bake at 350° on greased sheets until golden. Cool on waxed paper. Store in covered containers. Cookies are very easily broken.
Saute the liver in an iron skillet until well done. Add onion and cook until transparent. Add salt and pepper and chopped egg, then margarine. Let cool. Put all through a grinder or chop in a glass chopper. Mix well and put in a nice bowl. Sprinkle with paprika and a little of the chopped egg. Good with any kind of cracker.
Line bottom of pie shell with butter. Add cream and milk to sugar mixture. Bake at 450° for 15 minutes. Reduce to 350° for 30 minutes.
Place citrus strips in a glass pitcher; crush slightly by gently pressing against pitcher with back of a spoon. Add juices; stir well. Cover and chill thoroughly. Just before serving, stir in sparkling water. Serve over ice. If desired, garnish with orange and grapefruit curls. Yield: 2 quarts.
After meat is browned, in same skillet add water chestnuts. Add 1/2 small bottle soy sauce or less to cover meat and chestnuts. Add vegetables. Cover; let steam. When tender to desire, add 1 jar sweet and sour sauce and stir. Top with 1 package cashews. Serve over cooked rice.
Mix all ingredients at room temperature. Make small balls (about a teaspoon) and press flat on ungreased cookie sheet. Bake at 350° for approximately 15 minutes or until lightly browned. Serve warm or cool. Makes about 3 dozen Cheese Bits.
In microwave saucepan, sprinkle gelatin over cold water; blend until combined. Let set for 2 minutes. Place in microwave and heat for 40 seconds. Set aside until cool, approximately 5 minutes.
Cut hot dogs in quarters and cut bacon in half. Wrap each hot dog in bacon and bake on a cookie sheet for 1/2 hour at 350. Place hot dogs in a crock-pot. Heat on low 3-4 hours with ketchup and sugar sauce.
Sort and rinse the dried peas and beans. Put in a large crock-pot or slow cooker and turn setting up fairly high (I use the next-highest setting on my slow cooker and leave it for several hours). Add bouillon, tomatoes, onion and pepper (if desired). Walk away from it and resist lifting cover until one hour before serving time. At that time, add the rice and a little Cajun seasoning. Check to be sure the rice is cooked before serving. Enjoy!!
Coarsely grind onions, tomatoes, green and red peppers, and (hot) green and red peppers. Add cabbage. Sprinkle with pickling salt. Let stand overnight. Rinse and drain.
Cut squash in half; remove seed and fiber. Place in shallow baking pan, cut side down. Add 1/2-inch of water. Bake 30 minutes at 375°. Remove squash from pan; discard water. Trim a small slice from bottom of squash so squash will stay level while baking. Combine all remaining ingredients and spoon into squash centers. Bake an additional 15 to 20 minutes or until fork-tender.
Spread 2 cups corn chips in baking dish. Arrange chopped onion and 1/2 cup cheese on top of corn chips. Pour chili over this. Top with remaining corn chips and cheese. Bake at 350° for 15 to 20 minutes or until hot and bubbly. Toppings to pass around include diced tomatoes, shredded lettuce and sour cream.
Mix vinegar and oil. Add olives, artichokes and mushrooms. Stir gently and chill. When ready to serve, fill a large salad bowl with crisp lettuce. Pour marinated mix over salad greens. Slice onion, tomato and cucumber on top. Sprinkle with grated Parmesan cheese. Serve with the following dressing.
Mix all ingredients. Pour into baking dish. Bake at 300° about 1 hour or 350° about 40 minutes.
Melt butter and chocolate chips and add peanut butter. Pour over Chex and stir quickly. Dump into paper bag with powdered sugar and shake real well.
Brown beef and onion; drain off any fat. Add seasonings and tomato sauce; simmer. Using a 9-inch square casserole, add enough of the meat sauce to cover the bottom, then alternate layers, starting with a tortilla, meat sauce and cheese. Add water around edges. Cover with foil and bake in 400° oven for 40 minutes. Serves 4.
Cook broccoli according to package directions; drain. Arrange broccoli in greased baking dish. Layer the chicken on top of the broccoli. Combine the soup, mayonnaise and lemon juice and pour over the chicken. Sprinkle with cheese. Combine crumbs and butter and sprinkle over all. Bake at 350° for about 35 minutes.
Cook ground beef and drain. Mix next 5 ingredients. Layer tortillas torn into pieces, meat mixture and cheese until gone. End with cheese on top. Bake at 350° for 30 minutes.
Chop onion on bottom of casserole dish. Slice potatoes on top of onion. Layer onion and potatoes then place pork chops in another layer. Cover casserole and bake for 3/4 hour at 400°. Remove cover and brown chops for 10 to 15 minutes.
Combine dry ingredients and in shortening. Add beer and mix well. Drop in a greased muffin pan. Bake at 375° until golden brown. Makes about 1 dozen.
Preheat oven to 350°. Mix all ingredients together well. Drop by teaspoon size portions onto a baking sheet. Bake for 8 to 10 minutes.
Peel eggs; chop coarsely (or blend smooth). Combine rest of ingredients. Adjust seasoning. Add eggs and mix lightly. Refrigerate immediately until well chilled. Good to serve on croissants with chips and dill pickle spears.
Beat mashed potatoes, shortening, milk and salt until no lumps remain. Cover and refrigerate until completely chilled, at least 4 hours. Turn potato mixture onto floured surface. Knead in flour (dough will be soft); divide into 20 equal parts. Shape each part into a ball. For best results, work with 4 or 5 balls at a time. Cover and refrigerate remaining balls until needed.
Combine butter, Worcestershire, curry powder, oregano, dry mustard, garlic clove, Tabasco and dry vermouth. Bring combined ingredients just to boiling. Pour over chicken. Bake one hour at 350°.
In a mixing bowl, beat cream cheese, sour cream, confectioners sugar and orange flavoring until smooth. Chill 1 hour.
Sift flour, baking powder and salt together into mixing bowl. Cut banana into small cubes. Pour oil and milk into bowl. Stir until well mixed. Add banana. Mix. Pour desired amount of mixture onto hot grill to form pancakes. Turn over when bubble starts to form. Makes 8 to 10 large pancakes. Add more milk if thinner pancake is desired.
Combine all ingredients except milk, blending well. Add enough milk or water to make mixture soupy. Pour into a greased 9x13 inch pan. Bake uncover at 350° for 30 minutes until bubbly and golden brown.
Dissolve gelatine in boiling water. Add vinegar and salt. Mix well and chill until slightly thickened. Add remaining ingredients, stirring well. Spoon mixture into a lightly oiled 9-inch square pan; chill until firm. Cut in squares and serve.
Thinly slice the bananas; sprinkle with lemon juice and arrange on bottom of baked pie shell. Stir strawberry ice cream to soften slightly; spread atop bananas. Freeze until firm. Spread Cool Whip over ice cream. Top with cherries. Sprinkle with walnuts. Freeze again until firm. Pie needs to stand at room temperature for only a few minutes before serving. Serve with canned chocolate sauce or prepare Quick Fudge Sauce.
Put cheese in the macaroni. Cook it in the oven for 50 hours. Eat!
Combine all ingredients. Cover and chill several hours to blend flavors. Serve with carrot, cucumber and zucchini slices. Makes about 1 1/2 cups.
Layer as listed in 2-quart casserole dish. Bake in 350° oven until potatoes are tender.
Preheat oven to 350°. Mix cornstarch, sugar and salt in a large bowl with wire whisk. Beat eggs with a fork only until all yellow. Add beaten eggs and milk to above mixture. Add pumpkin last, mixing thoroughly with whisk. Pour into bottom pie crust (uncooked).
Mix all but flour. Add 5 cups flour and mix with hook or knead in more flour until you have soft, elastic dough. Let rise until big, 30 minutes. Knock down, shape into loaf pans or into French bread shapes. Brush French bread types with beaten egg before last rising. Bake until almost done, take out and cool. Reheat for 10 minutes in 400° for crusty French loaves.
In a microwave-safe bowl, combine sugar and cornstarch. With a hand mixer or whip, beat in milk and egg yolks until smooth. Microwave on Medium for 5 minutes. Beat well. Microwave on High for 2 minutes; stir. If not thick, continue for 1 to 2 minutes. Blend in butter and vanilla. Cool, covered with plastic wrap directly on pudding to avoid skin on top. Good warm or cold. (Can also double recipe. Just microwave about 12 minutes, stirring every 2 minutes.)
Cook onion in butter until clear. Add golden mushroom soup and curry powder; mix well. Let mixture get warm, then add green beans. Put in a casserole and top with cheese. Bake at 300° until cheese is melted into beans.
Heat oil, add onion and garlic and cook until lightly brown. Add meat and brown on both sides. Add tomatoes and paste, salt, pepper, basil and bay leaf. Cover saucepan and simmer over very low heat for about 2 1/2 hours, stirring occasionally. If sauce becomes too thick, add 1/2 cup water.
Place steak in lightly greased casserole dish. Salt and pepper to taste. Cover with French fried onions. Heat soup, water and Kitchen Bouquet until well blended. Pour over steak. Cover with foil and bake at 350° for 1 hour.
Cream together butter and brown sugar until light and fluffy. Blend in vanilla. Gradually add flour to creamed mixture; mix thoroughly. Chill for ease in handling. Shape into 1-inch balls. Roll in granulated sugar and place on baking sheet. With bottom of glass, flatten to 1/4-inch thickness. Place pecan half into center of each cookie. Bake 10 to 12 minutes at 350° until lightly brown. Cool slightly. Remove to wire rack to cool. Makes 6 dozen.
Sift flour with sugar and baking powder. Combine eggs, shortening, and milk. Make a well in center of dry ingredients. Add liquids all at once and mix only until all dry are moist. Fill well greased muffin cups 2/3 full. Bake at 400° for 15 to 20 minutes until golden brown. If desired, add 1/2 cup fruit of choice.
Combine all ingredients in medium bowl. Mix well. Pour into a greased 1 1/2-quart oblong baking dish. Preheat oven to 350°. Bake 1 to 1 1/2 hours.
Mix margarine, cheese, flour and pepper together, first softening margarine in microwave. Add Rice Krispies and mix well. Form small balls and place on cookie sheet. (Grease cookie sheet, if necessary.) Press slightly with fork to flatten cookie. Bake at 315° for 20 to 30 minutes.
Begin with layer of cabbage in bowl. Add layer of potatoes, salt and pepper. Sprinkle with celery seed. Add onion rings and pepper rings. Add sliced eggs and then spread mayonnaise over all. (This is the magical ingredient.) Start all over, adding as many layers as needed for your bowl, ending with eggs and mayonnaise. Will serve about 10 or more. This mixture must be refrigerated at least 24 hours before serving.
Mix ingredients to get a good consistency for modeling. Let kids create yummy sculptures, then gobble up! Great for kindergarten class, Sunday school class and grand kids. Protect table by covering with freezer paper, wax side up and let kids at it. Quick clean up, to!
Preheat oven to 350°. Season chops with salt and pepper and brown in shortening. Remove chops and brown uncooked rice in drippings. Add remaining ingredients to rice. Place chops over rice. Cover and bake 1 hour.
Mix jello with boiling water. Add other ingredients. Set until firm. Unmold on lettuce and serve with sour cream.
Mix whole kernel corn, yellow cornmeal, cream-style corn, milk, eggs, cooking oil, soda and salt. Brown the ground beef. Salt and pepper to taste. Drain the grease off; set aside.
Cream together eggs and sugar. Add oil and mix to this the vanilla. Add flour, salt, soda and cinnamon. Mix by hand. Add apples and nuts. Bake in a 13 x 9-inch pan at 350° for 55 to 60 minutes.
Mix together noodles, hamburger, soups and pizza sauce. Mix well. Add oregano. Layer pepperoni in bottom of 9 x 13-inch pan. Pour noodle mixture over pepperoni. Add another layer of pepperoni, then another layer of noodles. Top with grated Mozzarella cheese. Bake at 350° for 45 minutes to 1 hour, until cheese is brown.
Blend all ingredients together in a blender. Spread on bread and cut into shapes and sizes as desired. This can be made several days ahead of time. Keep refrigerated until used.
Beat condensed milk for 1 minute. Add whipped topping gradually. Drain all fruits completely. Pour lemon juice over fruit and stir to coat. Fold fruits into whipped topping mixture. Pour into crusts and chill thoroughly before serving.
Stir together flour, baking powder and 1/4 tsp. salt. Beat butter and shortening for 30 seconds; add sugar and beat till fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Cover and chill at least 3 hours. Working with half of the dough at a time, on lightly floured surface roll to 1/8-inch thickness. Cut into desired shapes. Place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes or until done. Makes 36 to 48.
Mix flour, butter and pecans. Press into ungreased 9 x 13-inch pan. Bake for 15 to 20 minutes at 350°. Cool.
In frypan, cook water chestnuts, bamboo shoots and mushrooms in butter 2 to 3 minutes. Blend in bouillon and cornstarch, mixing well. Stir in water, shrimp, soy sauce, ginger and onions. Bring to boil. Cover and simmer 8 to 10 minutes until shrimp are firm and pink. Serve over rice. Makes 4 to 5 servings.
Mix sugar, milk, margarine and cocoa together in a saucepan; bring to a boil for 1 minutes. Add oatmeal and peanut butter to mixture and drop by spoonfuls onto wax paper. Let cool.
Soften cheese and margarine. Stir in other ingredients. Chill and serve with crackers.
Fry egg and bacon at same time. Allow yolk to harden a little. Toast English muffin while egg and bacon are frying. When done toasting, place a piece of cheese on each piece. This will allow cheese to melt. Egg and bacon should be done. Place on English muffin. Serves one person.
Mix melted oleo, flour, powdered sugar and salt. Press into a 9 x 9-inch pan. Bake at 350° for 25 minutes. Beat eggs. Add flour, sugar and lemon juice. Pour over hot crust and bake 25 more minutes. Sprinkle with powdered sugar. Cool before cutting.