HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine sweetened condensed milk and water. Add pudding and mix well. Chill 5 minutes. Fold in whipping cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat, layering twice, ending with pudding. Chill. Garnish as desired.
Peel and slice bananas and apples and sprinkle with lemon juice so they don't turn brown.
In a saucepan, cook onion and green pepper in butter until tender. Blend in flour, salt, celery salt, Worcestershire sauce and pepper. Add milk. Cook and stir until thickens. Add shredded cheese. Stir until melted.
Grease a 9 x 13-inch Pyrex pan and line with bread slices (crusts cut off). In blender, combine eggs and milk. Pour over bread. Sprinkle on cheese. Melt butter and drizzle over top. Add crumbled bacon, sausage or ham (if desired). Refrigerate overnight. Bake at 300° for 1 hour.
In large saucepot, heat oil. Add garlic and sliced onion and saute. Add tomato puree plus 1 can of water, tomato paste and 1 can of water. Mix. Add salt and pepper. Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire. Stir all together. Brown the sausage and meatballs (see recipes in meat section). Add to the sauce. Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked. Add more of spices, if needed. May be doubled or tripled.
Pour washed elderberries into unbaked pie crust. Mix other ingredients and pour over the berries. Cover with top crust. Bake at 425° for 10 minutes, then reduce temperature to 350° and bake 30 minutes longer.
Mix yeast in warm water. Mix butter, eggs, sugar and flour. Add milk. Mix soft dough. Let rise to double in size, then punch down and shape into round loaves. Let rise for about 40 minutes. Bake for 20 to 25 minutes in a 350° oven.
Mix all ingredients except bread. Bake, uncovered, at 375° for 20 minutes. Serve warm with rye bread.
Blend sugar, flour, nutmeg, butter and eggs. Beat until smooth. Pour over rhubarb in unbaked pie shell. Bake at 450° for 10 minutes, then at 350° for about 30 minutes or until done.
Mix cabbage and green onions. Refrigerate. Saute butter, noodles, almonds and sesame seeds. Saute chicken breasts separately in butter and soy sauce. Add to listed ingredients sauce after chopping. Mix oil, sugar, vinegar and soy sauce. Mix all ingredients. Refrigerate at least 20 minutes before serving. Stays good for several days.
Completely cover the bottom of a flat-bottomed serving dish (similar to a pie plate) with the cream cheese. This is the bottom layer of the dip. Next, completely cover cream cheese with crabmeat. The final layer is to cover the crabmeat with cocktail sauce. Serve with crackers or thinly sliced toasted French bread.
Mix cake mix, 1 egg and margarine together and press into a greased 9 x 13-inch pan. Mix 2 remaining eggs, sugar and cream cheese together and pour on top of first layer. Bake at 350° for 30 minutes. When cool, cut into squares.
In chicken fryer or heavy roaster, brown meat in hot oil. Add onion until golden brown. Mix remaining ingredients and pour over meat. May add potato and carrot wedges. Veggies may be precooked in the microwave.
Cream butter and shortening. Add sugar and vanilla. Add eggs, 1 at a time, until well blended. Sift flour, baking powder and salt; add alternately with milk. Grease and flour 10-inch tube pan. Bake in 325° oven for 1 hour and 10 minutes.
Cook squash until tender (in water). Drain; add margarine and mash. Mix sugar, egg, mayonnaise, pepper, onion, salt and cheese.
In saucepan, melt peanut butter and oleo. In large bowl, combine powdered sugar and cereal. Pour peanut mixture over cereal. Blend together with hands. Form into 1/2-inch balls. Chill to form. Melt butterscotch or chocolate pieces separate in double boiler. Dip balls in coating, swirling with back of spoon. Place on wax paper lined baking sheet and chill.
Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill until slightly thickened. Fold in cranberry orange relish, ginger, water chestnuts and celery seed. Pour into molds. Chill until firm. Yields 6 servings.
Mash bananas. Cream sugar and butter. Add eggs, vanilla and mashed bananas. Sift flour, then measure. Add soda and sift again. Mix all together and bake in greased and floured loaf pan at 325° for 1 hour.
Mix hot water, jello and sugar together. Then add remaining ingredients. Add ginger ale when you are ready to serve. (Make sure ginger ale is cold.)
Blend equal parts of flour and butter. Roll into small balls. Drop in as many as needed to thicken as desired. No lumps!
Fry hamburger and onions until it changes color; mix in cottage cheese and set aside. Cook noodles until half tender; drain. Put noodles and hamburger in layers in casserole starting and ending with noodles. Mix soup and milk; pour over mixture. Beat egg and pour over soup mixture. Sprinkle with cheese on top. Bake at 350° for one hour.
Slice the cream cheese put on one side of the cutlets. Then add jal. on top. Roll up and wrap in bacon. Stick with toothpick. Great to bbq.
Dip top of cone into melted chocolate. Sprinkle with sprinkles. Put cut-up fruit in cone. Drizzle with honey. Sprinkle with granola.
Cook rice according to package directions (about 1 hour). Makes 4 cups cooked rice.
*After measuring oatmeal, put a small amount, about 1 cup, into a blender until it turns into powder.
Brown sausage in skillet. Add ground beef and brown. Drain off fat. Stir in tomatoes and gravy mix. Using 2 1/2 or 3 qt casserole, combine meat mixture with beans. Cut onions into thick slices. Put a few cloves into casserole and add in brown sugar. Bake at 350 degrees for 1 hour. Makes 6-8 servings.
Pour all ingredients in bowl except graham cracker crumbs. Mix until smooth. Form into small balls and roll in the graham cracker crumbs.
Combine salt, flour and rosemary. Dissolve yeast in warm water. Add 3 tablespoons olive oil. Combine the wet mixture with the dry (salt, flour, rosemary) mixture using a spatula. Stir until evenly moist and beat vigorously for 1 minute. Cover for 1 hour.
In large mixing bowl, blend pudding mix in milk with wire whisk. Add sour cream and 1/2 of whipped topping, mixing well. Set aside. In large deep glass bowl alternate cookies, bananas and pudding mixture in layers. Top with reserved whipped topping and additional banana slices if desired. Refrigerate overnight. Yield 16 servings. This recipe can be made using 1/3 or 2/3 measures.
Cook sausage until brown and drain. Melt cheese in microwave. Stir every minute. Add sausage and picante sauce. Keep hot in small crock-pot.
Mix the first five ingredients (margarine, shortening, sugar, eggs and vanilla) together. Mix well. Blend in flour, baking powder and salt. Cover and chill for at least one hour. Heat oven to 375°. Roll out dough to 1/8-inch thick and cut to desired shapes. Bake on ungreased sheet for 7 to 9 minutes. After cooled, frost with icing.
Prepare stuffing; then put in pie plate to make a layer. Add can corn, drained. brown hamburger and onion. Drain; put on top of corn. Sprinkle seasoning. Layer mashed potatoes on top of hamburger. Put soup on top of potatoes. Microwave 10 to 15 minutes or bake at 350° for 30 minutes. Serves 6.
Roll dough to an 8 x 12-inch rectangle. Season with salt, pepper and garlic powder. Cover dough with meat and cheese. Roll up lengthwise and seal ends and edges. Let rise again until almost double. Brush with beaten egg, parsley and oregano. Bake at 350° for 30 to 45 minutes. Place loaf seam side down on greased cookie sheet.
Cream well the sugar and eggs. Slowly add oil and vanilla. Sift flour, baking soda and salt. Add milk gradually, with Pet milk, poppy seed and nuts. Pour into ungreased tube pan. Bake at 350° for 1 hour and 10 minutes. Cool in pan. Stays moist 2 weeks in refrigerator.
Mix and make in long molding rolls and let stand (preferably overnight). Put in icebox until morning. Slice into thin slices and bake at 350°.
Sift flour, baking powder, cinnamon and nutmeg. Combine oil and sugar, beat until smooth. Add 4 egg yolks and beat well. Add hot water, then dry ingredients, which have been sifted together. Stir in potatoes, pecans and vanilla; beat well. Beat 7 egg whites until stiff and fold in mixture. Bake in 3 greased and floured layer pans at 350° for 30 minutes.
Beat egg whites and salt until stiff. Fold in sugar. Add nuts and vanilla. Drop by teaspoon onto lightly greased cookie sheet. While mixing, preheat oven to 375°. Put cookies in oven and turn oven off. Leave in oven overnight. Do not open until next day.
Bring 1 cup of water to boil in saucepan. Stir in rice. Cook over medium heat until tender. Meanwhile, cook egg in butter in a 10-inch skillet until set. Add scallions and rice; cook and stir over medium heat until rice and scallions are lightly browned. Combine remaining water and soy sauce. Stir mixture into rice.
Fill a large pot with 1 gallon of water. Add soup bones and stewed tomatoes with salt and pepper. When meat is cooked, remove bones. Dice potatoes and add to pot. Cook 5 minutes after liquid starts to boil; then drain liquid off the mixed vegetables. Add to pot; bring to a boil and cook 5 more minutes. Then add macaroni to pot; cook until tender. Just before serving, add a can of cream-style corn, stirring well.
Preheat oven to 375 degrees. Combine sugar and cinnamon in small bowl. Combine remaining ingredients in large bowl. Stir until well blended. Shape dough into balls. Roll in cinnamon and sugar. Place balls onto greased cookie sheet. Flatten balls with bottom of a glass. Bake at 375 degrees for 8-9 minutes or until set. Makes about 3 dozen.
In large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Cool until syrupy. Spoon whipped topping into a large mixing bowl. Gradually beat in the gelatin mixture on low speed until well blended. Pour into 12 c. mold coated with nonstick spray.
Peel and cube potatoes (large cubes). Boil in salt water until tender. Brown ground beef; season to your taste. (I like to use salt, pepper, soy sauce and Worcestershire sauce and sometimes cayenne pepper.) Drain beef and add onions, cooking until onions are tender. Add potatoes and enough of the water to make soupy. Mix all together and season again if needed.
After cooking bacon in a heavy skillet, saute onions until golden. Mix in cumin, oregano, red pepper, Tabasco, paprika, cayenne, chili powder, salt and garlic. Stir in kidney beans and tomatoes. Simmer slowly, stirring, for 1/2 hour. Mix in ground beef and simmer 10 minutes. Thin with bouillon, if necessary. Makes 6 to 8 servings.
Cream sugar, shortening and eggs. Add vanilla. Alternate adding buttermilk and flour. Chill 24 hours. Roll and cut. Bake at 350° for 7 minutes (roll thick). These cookies are meant to be soft.
Crumble bacon. Drain again on absorbent paper. In a small bowl or glass jar, combine bacon drippings, olive oil and vinegar. Mix well. Set aside.
Mix with hands. Will be stiff. Pinch off small amount and roll in hands. Press in mold. Can make 3 or 4 days before using. Also can freeze. Yields 100 mints.
Into bowl, place "thick" hot sauce, 2 tablespoons cayenne, 2 tablespoons garlic powder, 2 tablespoons chili powder, brown sugar and ground beef mixed together until thoroughly even. For an interesting addition, 1/2 cup white wine can be mixed in to increase the heat. Place onion, celery, green pepper, chopped jalapenos, 2 tablespoons Tabasco sauce, 2 tablespoons chili powder, butter and 2 tablespoons cayenne into saucepan and saute until all are softened or slightly browned. In a high-walled skillet, brown hamburger mixture. Combine the sauteed vegetables and add the beans (undrained), tomatoes (undrained), bay leaf and tomato paste. Add any remaining ingredients you may have at this time and cook on a medium flame, slowly stirring until 5 minutes after it has come to a boil. Remove bay leaf and serve with pitchers of water.
Dissolve Jell-O in boiling water. While hot, add cranberries. Mix until cranberry liquid has dissolved. Chill until slightly thickened. Add celery, nuts and pineapple. Pour in 7 1/2 x 11 1/2-inch dish.
In a saucepan, combine milk and sugar over a low flame. Add the sifted cake flour gradually and stirring constantly. Add the butter and continue stirring until thickened. Have the eggs well beaten.
Combine cracker crumbs and 1 stick oleo. Press into bottom of 9 x 13-inch pan. In large mixing bowl place confectioners sugar, 2 eggs, 2 sticks oleo and vanilla. Beat 20 minutes with electric beater (do not underbeat). Spread thin over crumbs. Spread 2 cups well-drained pineapple over this. Cut in thirds lengthwise 4 or more bananas. Layer close together over pineapple. Spread Cool Whip over pineapple. Top with chopped walnuts and cherries. Chill and serve.
Combine and mix all ingredients at one time. Bake in a greased 9 x 13-inch pan at 350° for 30 to 35 minutes. This can also be made with other fruit.
Mix first five ingredients well. Shape into patties and fry. When done, top with soup and simmer.
Mix milk, butter, sugar and cocoa in saucepan. Mix well and bring to a full rolling boil. Boil exactly 3 minutes then remove from heat and immediately add peanut butter, salt and vanilla. Gradually add oats and mix well. Spread on greased sheet pan 1/2-inch thick and cut into squares when cool. Makes 25 squares.
Drain green beans. Mix together flour, 3 tablespoons margarine, salt and sugar. Heat to a paste 5 minutes, then add onion, sour cream and cheese. Top with cornflakes mixed with remaining margarine. Bake at 350° for 30 to 45 minutes.
Heat oven to 350°. Put all ingredients in blender; blend for 10 seconds at a time 3 to 4 times. Pour into buttered, floured 10-inch pie plate. Bake at 350° for 50 minutes or until golden brown. You can sprinkle with cinnamon before baking. Add 1 cup of coconut, if desired.
Cream butter and shortening with mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape bottom and sides of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Frosts 3 layers or 9 x 12-inch cake.
Place chopped onion into 3 cups of water in a large saucepan; cook until quite tender. Add chopped broccoli, adding just enough water to completely cover broccoli. Continue cooking for another 10 to 15 minutes.
Cream the shortening and sugar. Add eggs and beat well. Alternate flour, cocoa mixture and buttermilk to mixture. Beat well. Dissolve soda in vinegar. Add to batter. Add salt, vanilla and food coloring. Bake at 350° for 30 minutes.
Preheat oven to broil. Remove stems from mushrooms; discard stems. Fill caps with whipped cream cheese and broil 5 minutes or until lightly browned. Makes approximately 3 dozen.
Wash collard leaves 4 or 5 times in fresh water. (Twist leaves into or cut in strips.) In an iron pot, bring water to a boil, drop in leaves and boil to shrink. Add neck bones and salt, cook until tender. May have to add more water. Cook slow for a long time. (Add 1 whole pecan in hull to prevent strong odor.)
Lightly fry bacon in a heavy 3-quart saucepan. Add onion; cook until transparent. Stir in remaining ingredients. Cook over medium heat for 20 to 25 minutes. Remove bay leaf before serving.
In a large casserole dish, mix all ingredients and cook for 45 minutes at 350°.
Heat and stir soup, cream cheese till well mixed. Put 3/4 pkg. of potatoes in buttered casserole dish. Pour and mix in soup and cheese mixture. Sprinkle cheddar cheese over top and bake.
Cream margarine and sugars. Add eggs and vanilla; beat well. Add sifted dry ingredients and add oatmeal and chopped nuts. Shape into rolls and roll into wax paper; cool in refrigerator. Slice 1/4-inch thick and bake on ungreased cookie sheets for about 10 minutes at 350°. Makes about 5 dozen cookies.
Heat oven to 425°. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine dry ingredients; mix well. Add combined milk, egg whites, honey and oil; mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes or until golden brown.
Mix cherry Jell-O; put in bottom of serving bowl. Let chill. Mix cream cheese with a little milk and put over cherry Jell-O when chilled. Mix lime Jell-O with pineapple and pour over salad.
Cook corn and lima beans as package directs, adding green onion tops so that all vegetables are cooked, but not overdone. Drain. Set aside. Melt	half (1/4 cup) of the margarine in a 2 quart pan over medium heat. Blend in flour. Add milk gradually,	stirring constantly. Cook until thick. Simmer 2 or 3 minutes. Add cheese, salt, pepper and pimento. Combine sauce with cooked and drained vegetables. Pour into well-greased baking dish. Sprinkle with crumbs. Drizzle with remaining 1/4 cup of margarine which has been melted. Bake about 30 minutes in a 350° oven. Time of preparation: 1 hour. Serves 8.
Mix like pie dough. Chill 2 hours and roll out like pie dough. Cut into 1 1/2-inch or 2-inch squares or diamond shapes. Fill with any filling. Fold over and bake at 350° for 20 minutes.
Cook pasta shells according to directions on package. Saute ground beef in skillet; drain off fat. Place beef in three-quart casserole. Saute onion; add soup, milk, peas and oregano. Add to beef in casserole. Top with bread crumbs. Bake for 30 to 40 minutes at 350°.
Mix the first 3 ingredients and bring to a boil using a heavy kettle. Cook until the mixture begins to change color. Add peanuts immediately. Continue to cook until light amber (Peanut Brittle color). Peanuts will clump together so keep stirring apart. Remove from heat immediately and add butter, soda and salt. Stir in rapidly. Spread on a well-buttered cookie sheet, pushing the peanuts down into the candy and also spreading it to the thinness you desire. Cool and break up.
Process first six ingredients. Using on/off turns of processor until a very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared day ahead. Cover and chill.)
In 3 cups reserved chicken stock add onions, tomatoes and garlic. Cook for 15 minutes. Add the spaghetti and cook another 12 minutes or until spaghetti is done. Mix in cheese, mushrooms, seasonings and cut up chicken. Place in a 2-quart casserole and bake.
Mix sugar, baking powder and flour. Add eggs and beat well. Add rest of ingredients. Mix well and put in two pie shells. Bake 35 to 45 minutes at 375°.
Soak beans overnight in cold water. Bring beans to a boil and cook until the skin on the beans rolls back when blown on. Cut bacon into small pieces. Drain beans (save the liquid). Layer beans, brown sugar and bacon in a large baking dish or casserole. Bake at 300° for 4 to 6 hours, until beans are brown and soft in texture. Stir occasionally while baking. Add retained liquid from beans as desired, to maintain preferred consistency and prevent overbrowning.
Mix all ingredients and place in a 9 x 13-inch cake pan. Mix oleo and cracker crumbs. Sprinkle on top of casserole. Bake at 350° for 1/2 to 1 hour.
Spread sauerkraut in shallow baking dish. Sprinkle with caraway seed. Arrange meat on kraut. Spoon on Thousand Island dressing. Place cheese slices on meat. Sprinkle on bread cubes. Bake at 350° for 20 minutes.
Mix together floured dates, baking soda and boiling water; let cool. Mix separately margarine or butter, sugar and egg. To this mixture, add flour, salt, vanilla and chopped nuts. Lastly, add date mixture. Place in greased tube pan and bake at 325° for 1 hour. When baked and cooled, place in plastic bag and allow to age for 3 weeks in the refrigerator. Serves 12 to 14.
Mix all ingredients together.	Bake in buttered pan at 325° for 40 minutes or until firm.
Combine all ingredients except cheese and oregano. Spread on sliced open French rolls, or French bread sliced lengthwise. Sprinkle cheese and oregano on top. Bake in hot oven (425°) for 10 to 15 minutes. Serve with jello salad.
Combine sugar and milk in saucepan. Bring to a boil. Cook without stirring, until it reaches soft ball stage or 238° on candy thermometer. Do not scrape sides on pan. Add dates and nuts. Cook until forms a firm ball in water or 250° on candy thermometer. Add butter and vanilla. Remove from heat. Let stand until lukewarm. Beat as fudge. When mixture begins to thicken, pour onto damp cloth and roll. Let stand 24 hours before slicing. Makes 2 rolls.
Preheat oven to 250°. Melt butter in large roasting pan. Stir in seasoning salt and Worcestershire. Mix in cereal, nuts and pretzels until well coated. Bake 1 hour.
Heat oven to 350°. Mix thoroughly the flour, butter and confectioners sugar. Press in an ungreased 13 x 9 x 2-inch pan, building up a 1/2-inch ledge. Bake for 20 minutes. Beat the remaining ingredients about 3 minutes, until light and fluffy. Pour over hot crust. Bake about 25 minutes longer, or just until no imprint remains when touched lightly in center. Cool; cut into squares.
Layer in order into a greased and floured Bundt pan. Dot with butter; cover and leave on the counter overnight. Bake at 350° for 30 to 40 minutes.
Heat 1 tablespoon vegetable oil in large heavy skillet or Dutch oven. Add beef, onion and green pepper. Cook over medium heat until meat browns lightly. Stir in tomatoes, tomato paste, mushrooms and seasonings. Cover and cook 20 minutes, stirring occasionally. (I usually cook mine longer, about an hour on low.)
Brown meat, add onion, peppers and cheese. Mix together corn meal, eggs, buttermilk, salt, soda, oil and corn. Put 1/2 of meal mixture in a greased 9 x 13-inch pan. Pour all of meat mixture over it. Spread rest of meal mixture on top. Bake 45 minutes at 350°.
Rinse peas. Combine next 6 ingredients. Bring to boil, then simmer 1 1/2 hours. Remove bone; cut off ham meat and dice. (If no bone, add 1 cup diced ham to soup.)
Sift last 4 ingredients together. Mix eggs, sugar, milk and coffee well. Add to dry ingredients. Mix well and vanilla. Bake in sheet pan or layer pans. You may use sour half and half in place of sour milk (richer). Bake at 350° for 40 minutes or until cake springs back when touched. This is a Piwetz favorite for 44 years.
Mash peaches; combine with all ingredients in deep 2 quart casserole. Cover; microwave on High 2 minutes. Stir and cover; microwave 3 to 4 minutes or until boils for 1 minute. Remove. Stir 2 minutes. Pour into freezer container. Cover and freeze. Thaw to serve. Store in freezer up to 1 year; in refrigerator 1 month.
Mix ingredients. Beat in yolk of an egg. Add 1 tablespoon lemon juice. Freeze firmly. Roll into crust.
Combine the flour, baking soda and salt. Beat the butter and sugars in a large bowl until creamy. Beat in egg and orange rind. Beat in flour mixture. Stir in chips. Bake at 350° for 10 to 12 minutes.
Make an ice ring of 7-Up. If punch bowl is large enough, you can double the recipe.
Cream eggs, sugar and butter. Gradually add flour and knead like biscuit dough. Separate in sections; roll out on floured surface. Cut with cutter for cookies. May have to add a little milk to help thin dough down, or a little more flour, whichever is needed. Bake on greased cookie sheet at 350° until slightly brown.
Combine all ingredients in blender until smooth. Shake before serving. Makes 1 pint.
Cream together shortening and brown sugar. Combine all ingredients well. Bake in oven preheated to 325° to 350° for 15 to 20 minutes. Remove from oven and dust with powdered sugar. Makes 75 small muffins.
Mix in bowl Cheez Whiz and cream cheese until soft. Add garlic powder or garlic salt to taste. Spread on hot bread.
Grease a 9-inch square pan with Pam. Cut a hole in the center of each slice of bread using a glass. Place in pan. Break eggs, one at a time, over each hole in the bread. Top with 1 slice of American cheese on each. Bake at 350° for 15 to 18 minutes.
Cook arm roast on low overnight in crock pot. Freeze broth. Tear up roast. Add bottle of Country Bob's, mushrooms and green pepper. Buy package of steak buns. Add mixture to buns and add cheese and eat.
Saute chopped onion and celery. Saute ground beef and drain fat. Mix all ingredients and simmer for 1 or 1 1/2 hours.
Bake at 350° for 40 to 50 minutes. Bake in greased Bundt pan.