HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make pudding and set aside. Cut up bananas and put cookies up the sides and the bananas. Slowly pour 1/3 of the pudding in the dish and stop, put a layer of cookies and a layer of bananas. Put another 1/3 of the pudding, stop, a layer of cookies and a layer of bananas. Then put the last of the pudding and top it with a layer of bananas and a layer of cookies.
Heat cream and milk but don't boil. Turn off heat and add white chocolate and vanilla. Serve immediately.
Blend soy sauce, water, cornstarch, pepper and garlic. Slice steak across grain and mix into soy sauce mixture. Heat oil and add peppers till tender. Mix in drained meat and cook till brown. Stir in tomatoes and soy sauce mixture and simmer until tender. Serve over hot cooked rice.
Pastry: Mix flour, margarine and chopped nuts and spread in a 9 x 13-inch baking pan. Bake at 350° for 20 minutes. Cool.
Soften cream cheese and butter; mix well. Add chilies, garlic salt and corn. Bake at 350° for 20 to 30 minutes.
Brown ground beef, diced onion and pepper. Drain fat. Mix with soup and vegetables. Pour in casserole dish. Place biscuits on top and bake at 350° until biscuits are done. Serves 4.
Dissolve yeast in warm water; add Crisco. Sift flour, salt and sugar. Mix and pour onto floured board. Knead about 5 minutes. Shape into rolls. Let rise about 1 hour in a warm place. Bake at 425° until brown. Brush top with margarine when done.
In a 2-quart (8 x 8-inch) glass baking dish, combine almonds and butter. Cook, uncovered, 5 minutes or until butter and almonds are golden brown. Stir in lemon juice, wine, dill and salt. Arrange fillets in butter mixture, spooning sauce over fillets. Cook, covered with wax paper or plastic wrap, 5 minutes or until fish flakes easily. Let stand, covered, 2 minutes before serving. If desired, garnish with lemon slices or dill pickle slices. Makes 4 servings.
Cook rice. Brown sausage; place in casserole dish. Saute onions, combine rice and other ingredients. Mix well. Pour over sausage, sprinkle Parmesan cheese on top. Bake in 350° oven for 20 minutes or until cheese is melted.
Divide 3/4 pound butter into 3 pieces. Put 1 piece butter and tomatoes in pan. Heat and then simmer. Fry in frying pan 1 piece butter, minced onions, 2 quarts shredded cabbage and 1 carrot (finely shredded). Fry to golden brown. Put water in 6-quart pot and boil. Add 6 cups cubed potatoes, beet and salt. When potatoes are done, remove and add tomatoes. Bring to boil. Mash potatoes with last piece butter and 1/2 of cream. Add potatoes and remainder of cream to pot. Boil 1 minute. Add onions, cabbage, remaining raw cabbage and potatoes. Bring to boil. Remove from heat. Remove beet and discard. Serve. Garnish with green pepper or dill leaves, minced.
Preheat oven to 375°. Bring cheese and margarine to room temperature and mix by hand. Add salt, pepper and Rice Krispies. Roll into small balls. Place on cookie sheet and mash with fork. Bake at 375° for 12 to 15 minutes. Makes about 6 dozen.
Combine ingredients. Bake in unbaked pie shell at 325° for 40 minutes.
Mix and shape into small balls. Place on cookie sheet. Bake in 350° oven 20 to 30 minutes or until golden brown.
Combine sugar and water in medium saucepan. Cook over medium heat until sugar is dissolved. Remove from heat and cool 20 minutes. Add lemon peel and lemon juice to sugar syrup. Pour into covered jar and chill. Store base in refrigerator for up to 3 days. Makes 5 cups of base. Use to make lemonade, Lemon Sherbet Float, Strawberry-Lemonade Slush and Tropical Lemon Iced Tea.
crush 4 cups cereal and spread evenly into a 13 X 9 pan. Top with peanuts, raisins, chocolate chips, and remaining 2 cups of uncrushed cereal. Drizzle milk over the mixture. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into bars. Store tightly covered.
Prepare Anginetti by slicing off tops. Hold tops aside. Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. Drop filling from tablespoon onto bottom layer of cookies, replacing tops. Refrigerate puffs until ready to serve. May be frozen on a cookie sheet. After freezing, remove from sheet and store in a freezer box with waxed paper between layers. May be eaten 10 to 15 minutes after removing from freezer. Filling should be enough to fill all or most of the cookies in the package (about 23). You can dot top of puffs with any leftover filling for extra decoration.
Preheat oven to 375° and grease cookie sheets. Cream butter, then gradually add the 2 sugars, beating until light and smooth. Beat in egg and vanilla. Mix flour, salt and baking soda together and then add to mixture. Blend well. Stir in chocolate chips and nuts or oatmeal (optional). Drop by teaspoon 1-inch apart. Bake 8 to 10 minutes until lightly brown.
Cream butter with cheese, sugar and vanilla until light and fluffy. Beat in strawberries. Spoon into jar. Cover and refrigerate. (Good with hot biscuits or toast.)
Boil raisins, water, sugar and shortening for 5 minutes. Let cool. Add soda and hot water and mix. Add salt, cloves, nutmeg and cinnamon; mix all together. Add enough flour to the above batter to make the consistency of cake batter. Add nuts. Grease 2 regular loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Combine water with spaghetti sauce in bowl. Brown 2 pounds hamburger. Drain fat off. Cover bottom of 9 x 13 x 2-inch pan with a little water. Put in layers lasagne noodles (do not cook), hamburger, cheeses and sauce. Add another layer until all is used up. Cover tightly with foil. Bake at 350° for 1 1/2 hours or until noodles are done. Let stand 10 minutes before cutting. Can be made the day before.
Brown hamburger and onions. Drain. Stir in tomato paste, onion and seasonings. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup meat mixture into biscuit-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Yields 12 cups.
Combine flour and salt in medium saucepan. Gradually stir in milk and yolks. Cook, stirring constantly 8 minutes or until thickened. Remove from heat, stir in vanilla.
Mix cream cheese, 1 tablespoon milk and Equal in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom crust. Pour 1 cup milk and pudding mix into bowl and mix with wire whisk until well blended (1 to 2 minutes). Mixture will be thick. Stir in pumpkin and spice with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate 3 hours. Garnish with whipped topping and nuts (optional).
Combine carrots, green pepper and onion. Marinate overnight or longer in mixture of remaining ingredients. Makes a large salad.
Preheat oven to 350°. Sift flour, sugar, cocoa and baking soda into an ungreased 8 x 8 x 2-inch baking pan. Make three holes in mixture and pour oil into the first hole, vinegar in the second hole and vanilla in the third hole. Beat eggs with water in a small bowl and pour over dry ingredients. Add nuts. Stir with a fork until evenly blended. Bake at 350° for 35 minutes or until center springs back when lightly touched with fingertips. Cool in pan on wire rack.
Combine dry ingredients. Add eggs, oil, milk and extracts. Beat well. Grease and flour 2 large loaf pans or 5 to 6 mini loaf pans. Bake at 350° for 1 hour.
Mix the Pace Thick & Chunky with the olives and green chilies. Take 1 tortilla and spread it with cream cheese, then spoon on some of the Pace mixture, covering about 1/2 the surface of the tortilla. Carefully roll up the tortilla and wrap it in plastic wrap. Continue with each tortilla until you run out of the Pace mixture. Refrigerate the wrapped tortillas at least 6 hours, then cut each into 1/2 inch pieces to serve. These are very easy to make and good to eat!
Slice cucumbers 1/8-inch thick, after washing thoroughly. Slice peeled onions likewise. Cut pepper into fine bits. Mix salt through combined cucumbers, onions and pepper in crock or large plastic container. Place weighted lid on mixture. Let stand 3 hours, pouring off liquid about every hour and then stirring.
Cook onions and garlic in drippings. Mix all ingredients together. Pour into greased 2-quart casserole. Bake 45 minutes at 350°.
Beat the eggs slightly with an eggbeater. Add the remaining ingredients. Add the raspberries last. Put the custard in a casserole and set it in a pie plate filled with water. Bake at 400° for 15 minutes, then reduce heat to 350° to finish. Bake 25 to 30 minutes, until set. The center may still look a bit soft, but this will set later. Cooking too long makes the custard watery.
Cut meat in 1/2-inch slices. Brown meat in hot oil in large skillet or Dutch oven. Add garlic, tomatoes and 1 cup water to browned meat. Lower and simmer 45 minutes or until meat is tender. Add green peppers, onions and celery. Cover and cook until pepper strips are tender. Combine cornstarch with 1/4 cup water and stir until smooth. Stir into meat and vegetable mixture. Add Worcestershire sauce and pepper. Cook, stirring, until slightly thickened. Serve over rice or noodles. Makes 4 to 6 servings.
Pour boiling water over prunes, let stand 15 minutes. Drain pit and dice prunes, add lemon	rind and set aside. Grease and flour 9-inch tube pan, sift together flour, baking powder, baking soda and salt, remove 1/4 cup and toss with prunes. Cream butter and sugar until fluffy, beat in eggs, one at a time, slowly beat in flour mixture. Alternate with sour cream and vanilla, beginning and ending with flour, fold in prunes. Combine brown sugar, cinnamon and nuts, turn 1/3 batter into pan. Sprinkle with 1/3 brown sugar mixture, repeat layering twice. Bake at 350° for 55 minutes or until done, cool in pan on rack 10 minutes. Remove from pan.
Boil chicken. Remove from broth and cut up. (I add celery, carrots and onions to cook chicken in for a more flavorful broth.) Cook onions in melted margarine until transparent. Sprinkle flour over onions, stirring constantly. Add half and half and chicken broth. Continue stirring over medium heat until thick. Add corn, cheese, chilies, chicken and spices. Stir well.
Mix and bake in a 350° oven for 30 to 35 minutes.
Sift together flour, sugar, and salt. Set aside. In saucepan, melt butter, water, shortening and cocoa. Bring to a boil and pour over flour mixture. Stir well. In another bowl, dissolve soda in buttermilk. Add eggs and vanilla. Mix well and add to rest of mixture. Bake in 15 x 10 pan at 350° for 20 minutes. Frost when cool.
Prepare chocolate cake mix as directed on box in a 9 x 13-inch cake pan. Cool and slice crosswise thru cake. Make filling of sugar, milk, marshmallows and coconut; cook until thick. Spread on 1/2 cake. Top filling with other 1/2 cake.
Peel the tomatoes, if desired. With sharp knife at slant, cut out from each tomato a cone from end opposite stem; reserve. Scoop out half of center. Invert tomatoes and chill. Combine eggs, celery, olives and onions. Season with salt and pepper. Chill. Just before serving, add mayonnaise; mix well. Sprinkle inside of tomatoes with salt; heap with salad. Perch cone; point.
Take the power of the Holy Spirit as your spoon and mix together love and loyalty. Add faith and mix thoroughly. Blend in tenderness, kindness and understanding. Add friendship and hope. Sprinkle abundantly with laughter. Bake it with sunshine and serve daily!
In a medium bowl, mix stuffing, melted butter and 1 1/4 cups chicken broth. Mix chicken, 3/4 cup broth, onion, chives, celery, mayonnaise and salt in another bowl. Spread 1/2 the stuffing in a 13 x 9 x 2-inch greased baking dish. Spread chicken mixture over stuffing. Cover with remaining stuffing. Whisk eggs, milk and soup together. Pour sauce evenly over stuffing. Cover with foil. Bake, covered, at 350° for 30 minutes. Uncover; bake for additional 20 to 30 minutes. Makes 8 servings.
Mix together well 4 eggs, 2/3 cup water, 1 cup salad oil and a can of pumpkin; mix. Then sift and add 3 1/3 cups flour, 2 teaspoons soda, 1 1/2 teaspoon salt, 3 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg and pinch of cloves. Pour into 2 bread pans lightly greased and floured. Bake at 350° for 1 hour.
Mash potatoes without milk. Add cream cheese, 1 egg, onion and salt. Blend well. Fold in pimento. Dot with butter before baking. Bake at 350° for 45 minutes.
Beat eggs, milk and seasoned salt. Stir in remaining ingredients. Pour into greased oblong baking dish or square 8 x 8 x 2-inch baking dish. Cook, uncovered, in oven until omelet is set and top is golden brown, 40 to 45 minutes, at 325°. Serves 6.
Split English muffins in half and place on cookie sheet. Next, slice pork roll and place one slice on each muffin half. Place pineapple ring next and then top with mashed sweet potato. Place in oven and bake approximately 15 minutes at 350°.
Mix cake mix, 1/2 cup sugar, eggs and oil and add sour cream last on medium speed until creamy. Pour 1/2 batter into greased and floured funnel pan. Mix the 3 teaspoons sugar and 3 teaspoons cinnamon together. Sprinkle half of this over 1/2 cake batter. Swirl with knife. Pour rest of batter and sprinkle the other cinnamon and sugar over batter. Swirl. Bake at 350° for 45 minutes.
Simmer onion and ham together until onion is cooked. Add rest of ingredients and simmer about 1 hour.
Combine all ingredients and spread over beef. Add 3 cups water. Cover. Bake 4 hours at 325°. Refrigerate the broth overnight; take any grease off and strain the grease and pour over the thinly sliced beef. Serve on Italian rolls or any hard rolls.
Press beef into 8-inch square pan. Sprinkle with onions to taste. Pour over this the soup, the corn and top with Tater Tots. Bake in 350° oven for 45 to 50 minutes.
Dissolve yeast in warm water; set aside. Mix dry ingredients, cutting in the shortening as you would do for a pie crust. Stir in the buttermilk and water/yeast mixture. Blend thoroughly; the dough is now ready to be refrigerated or made into biscuits.
Grate cheese and layer with chilies in greased casserole dish. Beat 3 eggs with 1 tablespoon milk and one tablespoon of flour. Pour over chilies and cheese. Bake at 325° for 45 to 50 minutes. Cool well before cutting. An 8 or 9-inch dish works best.
Beat first 5 ingredients until creamy. Put vanilla wafers in cupcake liners of muffin tin. Add cream cheese mixture (heaping tablespoonful) about 3/4 way full. Bake at 350° for about 15 minutes (until top cracks). Top with cherries. Makes 24.
String the beans; wash well and boil rapidly in salted water uncovered until barely tender and firm (taste them to make sure). Drain and run under cold water to stop the cooking. Pat dry. Melt butter and add garlic; cook gently until softened. Do not brown. Pour over beans and taste for seasoning. May be made ahead. To reheat, put in microwave for 2 minutes on High or heat in saucepan over low heat.
Prepare meat sauce: Over high heat, cook beef and onions until done; drain fat. Add tomatoes with liquid and next 8 ingredients. Heat to boiling. Reduce heat. Simmer 30 minutes stirring often. Prepare lasagne noodles as per directions; drain. In bowl, mix Ricotta and eggs.
Cream shortening, sugar and vanilla. Beat in eggs. Add flour, baking powder and baking soda. Blend sour cream. Pour 1/2 batter into greased tube pan. Mix brown sugar, cinnamon and chopped nuts. Sprinkle 1/2 on top of batter. Pour on other 1/2 of batter and top with rest of cinnamon mixture. Bake at 350° for 50 minutes.
Combine crumbs, walnuts and butter in bowl and mix well. Press into 9-inch pie plate. Combine milk and pudding mix in bowl. Beat for five minutes. Fold in sour cream. Arrange bananas in prepared pan. Spoon pudding over bananas. Chill for several hours.
Cut butter into flour until mixture resembles fine crumbs. Combine egg yolk and sour cream, then blend into flour mixture. Form dough into ball; refrigerate for several hours or overnight. Divide dough into 4 pieces; take out 1 piece at a time from refrigerator and roll into 10-inch circle. Spread 2 tablespoons of apricot preserves over circle; cut into 12 wedges with a pastry wheel. Roll wedges from outside edge towards center. Sprinkle each pastry with sugar; bake at 350° for 20 minutes in an ungreased cookie sheet.
Brown meat halfway in butter. Add onions and brown with meat. Add salt, pepper and cut green beans. Add crushed tomatoes and cook slowly, 1 1/2 hours, until meat is tender. Very good served over hot buttered rice.
Peel and slice carrots in circles. Boil in consomme until tender; drain. Put in greased baking dish. Cover with soup and almonds. Season with salt, pepper and dry mustard; mix well. Sprinkle with buttered crumbs. Bake at 350° for 30 minutes, or until bubbly. Serves 4 to 6.
In a bowl combine ingredients in order given. Mix after each addition with wire whip or electric mixer. Pour batter into 8 x 8 inch nonstick pan. Bake at 350° for 1 hour or until done. Loosen cake from pan with a spatula. Cut into bars, dividing equally into 4 portions. Serves 4.
Cover chopped cabbage with water and bring to a boil. Spill off water and add tomato juice and barley. Bring to a boil, then simmer until barley is soft, approximately 45 minutes to 1 hour.
Mix corn, cornmeal, oil, salt and garlic salt. Add eggs, milk and peppers. Grease 1 1/2-quart casserole. Bake at 350° for 50 minutes or until solid in middle.
Put 1 cup water and 1 stick margarine into a pot. Bring to a boil. Remove from heat and stir in 1 cup flour. Add 4 beaten eggs. Spread into a greased 9 x 13-inch pan. Bake 30 minutes at 400°. Let cool 1/2 hour.
Combine all ingredients and simmer until done. Makes 8 servings. One serving equals 77 calories or 1 lean meat and 1 vegetable exchange.
Fry bacon till crisp and drain. Cook celery and onion with meat. When meat is done, drain and add all ingredients and heat on low so it won't burn on.
In a deep baking dish, brown the beef; drain fat. Add garlic, tomato paste, curry powder, salt and pepper. Mix well. Heat on top of stove for a few minutes. Remove from heat. Add raw rice. Mix well. Add eggs and cheese; mix again. Add hot water and stir.
Heat oven to 400°. Mix vegetables, chicken, and soup in a ungreased 9 in. pie plate. Stir remaining ingredients until blended. Pour into pie plate and bake 30 minutes or until golden brown. 6 servings.
Let stand cabbage, peppers, onions and sugar, then prepare Wesson oil, vinegar, sugar, salt and celery. Bring to a boil. Pour over cabbage. Stir well to dissolve sugar. Cool well before serving. Flavor improves with age.
Put into a bottle the rosemary sprigs and, if desired, fresh lemon thyme sprigs. Add whole black peppercorns and fill with white vinegar.
Cream together sugar and butter. Add eggs, one at a time and beat after each addition. Sift flour, soda, baking powder, salt and cocoa together; add 1/2 at a time with buttermilk to the creamed mixture, then add vanilla and food coloring. Stir well and pour into three 9-inch greased and floured cake pans. Bake at 350° for 30 minutes. Remove from oven and cool.
Mix the first 5 ingredients and put in bread pan. Bake slowly. Baste with brown sugar, water and vinegar; bring to a boil. Sometimes too much water is added to meat. I usually have to draw juice off before I baste. Takes about 2 hours at 350°. Serves 6.
Blend ingredients together and bake in 3 layers. Bake at 350° for about 20 minutes.
Cover the bottom of a buttered 13 x 9-inch casserole dish with crumbled bread. Cook sausage in skillet until done. Drain off fat; blot sausage between paper towels. Mix sausage with mustard; sprinkle sausage evenly over bread. Sprinkle cheese over sausage. (If casserole will not be cooked the same day, stop here and freeze the sausage and bread mixture.) Combine remaining ingredients; pour over casserole. Bake at 350° for 30 to 35 minutes, or until set in middle.
Peel potatoes and boil until soft but firm. Cut bacon into small pieces; fry until well done. Drain and dispose of fat. Chop pickles and set aside. Chop medium onions into small pieces. Boil, peel and chop hard-boiled eggs. Mix all ingredients together plus salt and pepper to taste. Mix with Hellmann's real mayonnaise to taste. Serve warm.
Mix cream cheese, Cool Whip, and powdered sugar. Put in bottom of pie crusts. Mix lemon pudding mix as directed on the box. Pour over top of cheese mixture.
In small saucepan bring 2 cups water to boil. Stir in rice. Remove from heat and let stand 5 minutes. Meanwhile, using a 10-inch skillet, cook eggs in margarine. Add chopped onion and the rice until mixture is lightly browned. Mix 2/3 cup water with 5 or 6 tablespoons soy sauce and stir into rice. Heat until water is absorbed. Makes 8 servings.
Blend all together and roll into several small balls or size needed. Roll ingredients in pecans. Makes 2 large cheese balls. This may be frozen until needed.
Combine all ingredients. Pour into an 11 x 7-inch Pyrex dish or individual paper muffin cups. Freeze. Defrost large dish 1 hour. Cut in squares. Serve on lettuce leaf.
Heat oven to 400°. Grease pie plate. Cook beef and onion; drain. Stir in taco mix. Spread in pie plate. Sprinkle with chilies.
Place potatoes in saucepan. Add water to cover and 1/2 teaspoon salt. Bring to a boil; cover. Reduce heat to medium and simmer 25 minutes or until potatoes are tender. Drain and peel potatoes. Place in large mixing bowl and mash with a potato masher. Add 2 tablespoons margarine and next 4 ingredients, mixing until all ingredients are blended.
Mix all ingredients at medium speed for 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes. Cool in pan 30 minutes. Remove. Sprinkle with powdered sugar or Cool Whip.
Grease 9 x 13-inch pan or spray with Pam. Spread rice in pan; lay chicken on top. Combine soups and water; pour over chicken. Cover with foil. Bake 1 hour at 375°, 1 1/2 hours at 350°, 3 hours at 275° to 300° or forever at 225°.
Cream the butter and sugar together. Beat eggs until light. Add to creamed mixture. Add mashed bananas and buttermilk, mixing well. Sift together the flour, soda and salt; add. Add nuts and vanilla. Bake in well-greased loaf pan (9 x 5 x 3-inch) in a 350° oven for 1 1/2 hours.
Blend together graham cracker crumbs, sugar and butter and place in pan. Cool in refrigerator. Mix cream cheese, sugar and Cool Whip. Smooth on top of graham crackers. Top with one can of Thank You pie filling cherries or a filling of your choice.
Mix chicken, salsa, sour cream, chili powder and salt together. Preheat oven to 425°. Spread refried beans evenly over tortillas. Spoon chicken mixture across center of tortilla. Sprinkle with cheese. Roll up and place seam side down in baking dish. Cover with foil and bake for 30 minutes. Remove foil and sprinkle with cheese. Bake 5 minutes. Serve with lettuce and tomatoes on top.
Mix well together with hands. Make into patties. Either use immediately or place in Ziploc bags and freeze.
In medium skillet, melt butter over medium heat. Add onion and pepper. Saute until onion is translucent, but not brown. Add garlic and saute 2 minutes. Set aside.
Mix all ingredients. Place in baking dish or pan. Shape into desired form. Bake 1 to 1 1/2 hours or until done. Serves 9 to 11.
Chop cranberries, oranges and apples in food processor. Add sugar to taste. Mix well and refrigerate overnight.
Heat olive oil in a 6-quart saucepan. Add meat to oil and sear over high heat, stirring constantly, until meat is gray, not brown. The seared meat should have the consistency of whole grain hominy. Add water; cover and cook at a bubbly simmer for 1 1/2 to 2 hours. Add all other ingredients, except flour and cornmeal. Cook for 30 minutes (further cooking will cause the spices to loose their flavor). Mix flour and cornmeal with enough water to form a paste; add to chili. Bring mixture back to boil. (You can add more chili powder to suit your taste.)