HumbleIntelligence/food-ner-1-Million huggingface dataset:
Alternately layer in 9 x 13-inch pan, graham crackers, chocolate pudding, graham crackers and vanilla pudding. There should be 2 chocolate layers and 2 vanilla layers. Top with layer of graham crackers with Cool Whip spread on top. Refrigerate overnight or at least 8 hours before serving.
In a large stir fry pan, brown beef in olive oil on high heat. Add spices except celery powder. Cook for 1 minute. Add 1 can tomato sauce, mushrooms, water chestnuts, celery powder, more black pepper and chili powder to taste and cook for 5 minutes on medium temperature. Add second can of tomato sauce and cook for 10 more minutes on low temperature. Simmer until ready to serve over rice or noodles. Serve 4 to 6 hearty appetites.
Place apples in a greased 1-quart baking dish. Combine sugar, spices and the apple cider; pour over apples. Dot with butter. Bake, uncovered, at 350° for 45 to 60 minutes or until apples are tender.
Mix cookies and hot water in small bowl. Spread evenly in bottom of crust. Cream the cream cheese and sugar in a large bowl with electric mixer on medium speed until smooth. Add milk and peppermint extract. Beat until smooth. Gently stir in whipped topping and food coloring. Spoon mixture into pie crust. Smooth top with spatula. Refrigerate for 3 hours or until set. Garnish with a dollop of whipped topping and maraschino cherry.
Dice all; add all ingredients to potatoes and add enough milk to moisten. Pour over this 3/4 cup melted butter. Put in baking dish and cover top with cornflake crumbs. Bake for 40 minutes at 350°.
Melt margarine and butter. Add flour and sour cream. Beat on low with a mixer. Batter will be slightly lumpy but the flour should be mixed thoroughly into the batter. Spray muffin liners and fill each muffin cup 1/3 full. Bake at 400° for 20-30 minutes. Have an extra batch ready, because these are so good when they are warm, that everyone will want MORE!
Cream Crisco and sugar. Add eggs, one at a time. Add flour gradually. Add vanilla last. Place in greased and floured tube pan.
Mix together. Add noodles just before baking. Top with cracker crumbs. Bake at 350° for 30 to 40 minutes.
Blend together eggs and sugar with hand mixer. Add salt, flour and cocoa. Slowly add milk until well blended. Cover and microwave on High for 5 minutes. Blend with mixer. Continue to microwave and blend every 2 minutes until pudding has thickened.
Put sugar, vinegar, salt and spices in gallon jar and mix well, then layer in the cucumbers and onions. Put in refrigerator.
Combine first 4 ingredients. When cool and oleo is melted, add eggs. Dissolve yeast in 1 cup water and add to mixture. Stir in 6 cups of flour, all at once. Cover tightly and refrigerate at least 2 hours. Can be kept up to 5 days. Roll on floured surface; shape or cut with biscuit cutter. Place on greased pan and let rise. Bake at 375° for 15 minutes. Makes about 40.
Mix butter, peanut butter, powdered sugar and vanilla. Roll into balls the size of a quarter and put in the refrigerator for 2 hours or overnight. Dip balls using a toothpick into melted chocolate. Melt chocolate in double boiler for best results.
Cover bottom of greased 9 x 13-inch pan with cut up chicken. Mix soup, milk, celery and onion and pour over chicken. Mix stuffing, broth and margarine and sprinkle over chicken. Cook 40 minutes at 350°.
Leave all ingredients until they reach room temperature. Mix well and form into ball. Chill. Sprinkle with paprika. Yields 1 large or 2 small balls.
Combine ingredients together until well mixed. Preheat skillet. Dip batter into pan (about one ladleful) and tip pan to spread out in pan. Cook first side until edges brown. Turn over and cook until dry. Put on plate, folded in half. Serve with butter, syrup, honey or jam.
Cut squash lengthwise and slice into 1/4 inch slices. Melt margarine in Dutch oven. Stir in squash, onion, parsley and basil. Simmer 8 minutes. Stir in flour and pepper. Cook until bubbly. Remove from heat. Stir in bouillon, lemon juice and water. Heat, stirring constantly, until boiling. Add corn and heat to boiling. Simmer 8 minutes. Stir in evaporated milk and tomatoes. Heat to almost boiling, then add cheese. Stir constantly until melted. This is a most delicious chowder.
Bring 6 to 8 quarts water with above ingredients (except rice and grated cheese) to a boiling point. Skim top of water of excess fat; turn down to simmer for 2 to 3 hours. Strain broth into another pan; bring to rapid boil. Add rice. Cover and cook for about 20 minutes. Add broth as needed to rice. Spread rice on dish; sprinkle grated cheese on top. Serve chicken and vegetables on side.
Drain liquid from the beans and put into large bowl. Chop pepper fine and also onion. Mix altogether. Chill overnight or refrigerate for several hours.
Mix ingredients. Cook over medium heat until thick. Pour into precooked pie crust. Beat egg whites until they stand in peaks. Add 3 tablespoons of sugar and 1/4 teaspoon vanilla. Beat about 1 minute. Put on top of pie. Bake 10 to 15 minutes at 350° or until golden brown.
Mix first 4 dry ingredients in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks, then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Pour immediately into baked pie shell. Good served with Cool Whip.
Use 1 tablespoon butter in 13 x 9-inch pan. Place graham crackers as a bottom layer. Spread frosting across crackers to desired thickness. Melt marshmallows with 1/4 cup of butter in microwave for 1 minute. Stir and cook on High 30 seconds more. Spread marshmallows over frosting. Place graham crackers over marshmallows or crush crackers and sprinkle them over marshmallows. Chill until ready to serve. Cut in desired squares.
Heat oven to 325°. Grease 8-inch round cake or pie pan.
Heat oil in skillet. Add vegetables. Sprinkle with sugar, salt and pepper. Cover; cook 10 minutes over medium heat. Stir twice during cooking.
Use round or square casserole dish. Spread soft cookie dough in and around dish. Mix cream cheese, sugar, egg and lemon juice together, then spread over the cookie dough. Add blueberry pie filling. Bake, until cookie dough is done on the sides, at 350°. Let cool about 10 minutes, then chill. Serve.
Stir together flour, cocoa, baking powder and salt. Set aside. Cream together butter, peanut butter and sugar until fluffy. Add eggs and vanilla; beat well. Alternately blend dry ingredients and milk. Dough will be soft. Shape rounded teaspoons of mixture into balls. Place at least 2-inches apart on ungreased baking sheets. Bake in moderate oven at 350° for 8 to 10 minutes or until about done. Remove from oven and gently press half marshmallow, cut side down. Return to oven for 2 minutes. Let stand until frosting hardens.
Mix all ingredients together, except broccoli and cauliflower. Fold in vegetables. Bake at 350° for 1 hour. Use a large bowl or large rectangular baking dish.
Melt margarine and caramels in double boiler. When mixture is smooth, stir in nuts. Drop by spoonful on buttered cookie sheet or wax paper. Melt Hershey bars and paraffin, then dip cooled caramel and nuts in chocolate. Place on buttered cookie sheet or wax paper to cool. Use toothpick to dip candy.
Heat pineapple and juice. Add the jello and set aside to cool. When cool, add buttermilk and the Cool Whip. Blend until smooth. Refrigerate until firm. Serves 6 to 8.
Heat oven to 400°. Melt 2 tablespoons butter or oleo in saucepan. Add flour and cook, stirring, 3 minutes. Add sour cream, onion, salt and sugar. Set aside.
Cream sugar, butter and egg. Then add flour, spices and tomato soup. Bake in 350° oven, using a 13 x 9 x 2-inch pan. Make sure you grease pan. Bake until done.
In large skillet, cook and stir onion and celery in butter until onion is tender. Add to bread crumbs, cooked giblets and seasonings. Add enough broth to moisten bread.
In a 5 or 6-quart soup kettle or Dutch oven, combine beef, water and bouillon cubes. Heat to boiling; skim off foam. Reduce heat to medium-low; cover and simmer 1 hour. Remove beef and cut into bite-size pieces, discarding any bone and fat. Return beef to pot. Add carrots, onion, celery, barley, salt and pepper. Heat to boiling. Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until barley is tender. Stir in spinach (or Swiss chard) last 15 minutes of cooking time, if desired.
In a large bowl, beat together cream cheese and sour cream. Stir in Swiss cheese, Cheddar cheese, 1/3 bacon, onion, 1/2 pecans, relish, salt and pepper. Shape into a ball. In a small bowl, combine remaining bacon, pecans, parsley and poppy seed. Roll cheese ball in this mixture. Chill.
Mix ingredients until creamy. Pour half of the mixture in pan and spread cinnamon and brown sugar on top. Pour rest of mixture on top. Bake at 325° for 1 hour and 15 minutes. When cake is slightly warm, top with a powdered sugar glaze.
Cook the chicken breasts. Cut into bite size pieces. Heat together soup, sour cream, onion and chilies for about 5 minutes. Heat oil in skillet. Soften tortillas in oil and drain on paper towels. Top each softened tortilla with chicken pieces and 2 tablespoons soup mixture. Roll up. Arrange on greased baking dish. Pour remaining soup mixture over rolls. Top with cheese. Bake 30 minutes at 350°. May reheat in microwave oven.
In mixing bowl, combine sugar and cornstarch. Mix in beaten eggs and melted butter. Add Jack Daniels, chocolate chips and nuts. Stir well. Bake in unbaked pie crust in 9-inch pan. Bake at 350° for 40 minutes or until knife comes out clean.
Place beef in roaster. Add soup mix, bouillon cubes, garlic, water and Worcestershire sauce. Cover container and roast in 250° oven for 5 hours. Cool meat slightly and shred with fork; remove fat. Put meat back in hot liquid. Serve on buns.
Mix well and refrigerate, stirring occasionally, for at least 8 hours or overnight. Makes 3 quarts. Great for picnics.
Preheat oven to 375°. Stir corns and butter in deep 2-quart baking dish. Fold in sour cream and eggs; add corn muffin mix and blend well. Bake until center of spoon bread is set approximately 1 hour. Sprinkle cheese over top and bake for an additional 5 minutes. Serve hot.
Place patties in skillet (no grease). Brown both sides. Remove patties. Drain grease, pour mushrooms in skillet with juice and reduce liquid to half. Pour in canned milk, cook until thick. Pour over patties.
Beat egg whites with cream of tartar. Boil sugar and water until soft ball stage. Stop and remove from heat. Add to egg whites and continue beating until slightly stiff. Add marshmallows near end of beating time.
Soak yeast in the lukewarm water. Set aside 5 minutes. In a medium size bowl, beat eggs until light and fluffy. Add to yeast mixture. Mix sugar, margarine (room temperature) and salt like pie crust (crumbly). Add 3 cups flour and egg mixture. Beat and then work in after cup of flour.
Fill large bowl 1/2 full of lettuce. Add in order the layers of celery, onion, pepper and peas. Spread salad dressing over peas and sprinkle on sugar. Crumble bacon over top, then sprinkle cheese on. Cover, refrigerate several hours. Toss when about ready to serve. Can put cheese on after tossed.
In large Dutch oven, cook the ground beef and chopped onion until meat is brown and onion is tender. Drain off fat. Stir in the undrained beans, tomatoes and green chili peppers. Add the chili powder, garlic powder, oregano, ground red pepper and the pepper. Bring to boiling. Reduce heat. Simmer, uncovered, about 1 1/4 hours, or until desired consistency, stirring occasionally. Makes 12 (1-cup servings) with 226 calories, 17 g fat, 27 mg cholesterol and 10 g fiber.
Melt chocolate and butter; set aside. In a large bowl, beat 2 eggs until frothy. Beat in 1/2 cup sugar gradually; add vanilla, melted chocolate and butter. Combine baking powder and flour; add to chocolate mixture. In a separate bowl, soften cream cheese; add 1 egg, sugar and almond flavor and mix. In a greased baking pan, pour chocolate mix (half), then pour cream cheese mix on top of chocolate mix. Spread remaining chocolate over cream cheese mix. Bake for 20 minutes.
Thaw fish if frozen. In a 10-inch skillet, cook the onion, green pepper and garlic in butter until tender, but not brown. Add undrained tomatoes, parsley flakes, bouillon granules and hot pepper sauce. Simmer, covered, for 10 minutes.
Prepare instant pudding as directed on package. Add whipped topping and mix until creamy. Add sour cream and mix until creamy again. Place layers of wafers and bananas in dish, placing the pudding mix between the layers, ending with mixture on top. Let set. Chill at least 4 hours.
Cut biscuits into quarters and shake in bag with sugar mixture. Place in Bundt pan. Do one can at a time. Any sugar left, sprinkle over top. Melt butter and mix with brown sugar. Bring to a boil. Pour over top of layered biscuits. Bake at 400° about 25 minutes or until done. I always add extra cinnamon after each shaking.
This cake is wonderful because it can be baked in a solar oven or on top of a stove using the "Dutch Oven Method."
Mix pineapple and cherries or strawberries together. Add Eagle Brand condensed milk. Fold in Cool Whip. Top with walnuts (optional). Refrigerate several hours or freeze. If frozen, take out 1/2 to 1 hour before serving.
Mix and chill overnight. Put in casserole dish. Top with 2/3 cup grated sharp Cheddar cheese and crushed potato chips. Bake 35 minutes at 350°.
Brown meat; drain. Add green pepper. Cook until tender. Stir in corn, tomato sauce and chili powder. Add 1/2 cup Cheez Whiz; stir until melted. Spread 1 cup of meat mixture in 1 1/2-quart casserole. Top with 1 cup chips. Repeat layering twice. Top with meat mixture. Bake at 350° for 20 minutes. Top with remaining chips, tomatoes and Cheez Whiz. Continue baking 5 more minutes. Yields 4 to 6 servings.
Mix well and bake 35 to 40 minutes at 375°. This recipe can be halved with good results.
Place grated carrots in casserole. Pour over them the melted margarine, lemon juice and sherry. Sprinkle with chives. Bake at 350° for 30 minutes.
Mix together shortening, molasses and water. Add egg. Sift together remaining ingredients. Combine all ingredients thoroughly and let stand about 10 minutes. Roll out on lightly floured board to 1/2-inch thickness. Cut with round cookie cutter. Bake in moderately hot oven at 400° about 15 minutes. Makes 4 dozen.
In pot, fill with water 3/4 of the way and add pork chops. Cook until done. Remove pork chops and let cool. Set aside. In same pot you cook your pork chops and the same broth, add all your other ingredients. Bring to boil and turn on low. Cover and cook for about 45 to 60 minutes. Stir occasionally. Take pork chops off the bone and chop or cut into nice size pieces. Add to your pot of stew and any juice that drained off the pork chops; add to stew. Let simmer for another 30 to 40 minutes. Then add additional spices.
Slice meat into small bite size pieces. Brown in oil for 3 to 5 minutes. Set aside. In a small pan, mix 2 cups of water with au jus mix and heat. Add to meat and put into a pressure cooker. Cook on simmer for 20 to 25 minutes or until meat is tender. Mix water, flour and brown gravy together. Add to meat mixture. Cook to thicken. Serve over hot noodles.
Cook chicken and debone. Cook broccoli as directed on box. Place broccoli in bottom of casserole dish. Place chicken on top of broccoli. Mix chicken soup, mayonnaise, curry powder and lemon juice together. Spread over broccoli and chicken. Cover the top with grated cheese and sprinkle croutons on top. Bake at 350° for 30 minutes.
Combine all but orange and lemon slices. Bring to a boil. Pour in bowl, then float the slices atop. Yield: 4 quarts (16 cups or 20 punch cups).
Stir together melted butter, basil, paprika, garlic powder and pepper. Place potatoes in a single layer on broiler pan. Brush mixture over both sides of potato. Broil 5 inches from heat for 8 to 9 minutes. Turn and sprinkle with cheese. Broil a few more minutes.
Coat round steak with flour. Put in skillet with oil, brown (burn) both sides (the browner, the better). Fill skillet with water until meat is covered. Bring to a boil, cover and simmer for about 1 to 1 1/2 hours. Steak will be tender with gravy.
Brown ground beef and onion in large frying pan; pour off drippings. Add macaroni, salt, chili powder, sugar and pepper. Stir in 2 1/2 cups hot water, cover and cook 10 minutes.
Mix cream cheese and sugar; cream well. Add all remaining ingredients and mix together. Put in 9 x 13-inch cake pan. Cover and freeze. Take out of freezer approximately 1/2 hour before serving. May top with walnuts or pecans. Tastes like banana split; easy!
Combine cornmeal, flour, salt and baking powder; add egg and milk and stir into cornmeal mixture until moist. Put shortening into a 10-inch skillet and put into a preheated 425° oven. As soon as shortening is hot, coat sides of skillet and stir remaining shortening into cornbread mixture. Pour mixture into hot skillet and bake at 425° for 30 minutes or until golden brown. Makes 6 to 8 servings.
Bring to boil: sugar, honey, salt and water and boil to 242° (or soft ball stage). Remove from heat. Add vanilla and walnuts. Stir until creamy. (Will have "whitish" color.) Turn onto waxed paper. Separate nutmeats.
Mix jello using 1/2 cup pineapple juice in place of equal amount of water. When cool, add pineapple, lemon juice, salt and avocado. Mix mayonnaise and whipped cream together; fold into jello mixture. Place in greased molds. Chill. Unmold on lettuce leaves to serve.
Combine milk, water, sugar, egg yolks, nutmeg and salt. Cook over low heat until mixture starts to thicken (will not get very thick).
Cube Velveeta and stir over low heat. Beat with all the ingredients until cheese melts. Serve hot with corn or tortilla chips. Makes 4 cups.
Mix and press into a 9 x 13-inch pan the pretzels, brown sugar and 3/4 cup butter. Bake at 350° for 10 minutes. Mix the sugar, Cool Whip and cream cheese. Pour over cooled pretzel crust. Mix in a bowl the jello and hot water; stir and cool. Add strawberries. Allow to partially set in refrigerator. Pour strawberry mixture over cooled cream cheese mixture. Refrigerate. Cut in squares.
Mix sugar and syrup. Add melted butter, eggs, vanilla and nuts. Pour in unbaked, pastry shell. Bake about 50 minutes in a slow oven at 325°.
Combine cereal, oil and raisins in a large bowl. Add boiling water. Set aside to cool. Slightly combine eggs, buttermilk and molasses in a small bowl. Add to cooled mixture. Combine flour, sugar, baking soda and salt; add to cereal mixture. Stir just to moisten. Cover batter with plastic wrap, wax paper or damp towel and let stand up to 1 hour. Bake 20 to 25 minutes at 400° in baking tins 3/4 full. Makes 2 dozen.
Melt butter in saucepan. Blend in flour. Dissolve bouillon cubes in boiling water. Add with milk to saucepan. Cook, stirring constantly, until mixture thickens and boils. Cook and stir for 2 minutes. Reduce heat and stir in chicken and pepper. Return to boiling. Serve immediately. Makes 4 or 5 servings.
Wash and shred cabbage. Dice green pepper. Cook bacon in medium size frypan, remove. To hot pan add cabbage, green pepper, salt, pepper, sugar and water. Simmer, covered, 15 minutes. Serve topped with crumbled bacon strips.
Wash thoroughly and cook greens; drain well. Make sure all water is out. Make into patties, then dip in beaten eggs and then in fine bread crumbs. Fry in oil.
Cook yellow rice mix according to directions, then mix all ingredients together, placing sliced cheese on top of mixture. Cook in the oven at 350° for 20 minutes.
Brown beef with onion and seasonings. Combine all ingredients, except cheese. Sprinkle cheese over top. Bake 30 minutes at 350°.
Cook rice by recipe on the box. Add cheese soup, mushrooms and sliced chestnuts. Mix. Place in baking dish. Put lightly salted chicken on top of rice mixture and dot with oleo. Bake in a 325° oven for 1 1/2 hours. Test for doneness, then serve.
Add cream cheese and butter to potatoes. Add sour cream. Add milk, eggs and salt. Bake in a greased 9 x 13-inch pan at 350° for 45 minutes.
Mix together to coat. Put on cookie sheet and bake at 400° for 45 minutes. Turn over after 20 minutes of baking. Sprinkle with Parmesan cheese.
Cook flour and milk until thick; cool completely. Add margarine and Crisco; beat until mixed together. Add remaining ingredients and beat until creamy.
Layer first four ingredients in a bowl. Cover with Miracle Whip, sprinkle with sugar and top with Parmesan cheese. Cover and chill.
Mix all ingredients together. Spread thinly on tortillas. Roll tortillas. Refrigerate 1 hour. Slice in halves and dip in salsa.
Mix all ingredients except nuts; spread nuts on top. Bake at 350° for 50 minutes.
Brown meat and drain. Add spaghetti sauce and simmer 10 minutes. Layer in an 8 x 10-inch pan: 1/3 sauce, 1/2 uncooked lasagna pieces, 1 cup cottage cheese and 1/2 of Mozzarella. Repeat layers, ending with sauce. Top with Parmesan cheese. May be refrigerated or frozen at this point. To cook, cover casserole and bake at 350° for 55 to 60 minutes. If casserole is frozen, thaw before baking. Serves 4 to 6.
Combine all ingredients and mix well. Drop by teaspoons on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes. Let cool, then fill with filling and add top cookie.
Place chicken breasts in greased shallow glass baking dish. Combine onion soup mix with the mushroom soup and spread on the chicken breasts. Cover securely with foil and bake in a 350° oven for 1 hour.
Spread the chips in a single layer on a paper plate. Sprinkle with a thin layer of the Cheddar cheese. Cook in microwave on High power for 30 to 45 seconds or until cheese is melted. Serve immediately. One plate per person. This makes a great after school treat. You can use crackers if you do not have tortilla chips.
Blend together all ingredients with mixer. Pour into bundt pan. Bake at 350 degrees for about 45 minutes.
Mix together, then beat at medium speed for a few minutes. Makes 3 layers. Bake at 350° until done. Frost with 7-Up Cake Icing.
In a large saucepan, heat butter and oil. Add mushrooms and saute 5 minutes. Remove mushrooms and reserve. Add flour to pan juice and stir to form soup. Cook until bubbly. Slowly add broth and cook until thickened. Remove from heat. Add cream, sherry, Parmesan cheese and nutmeg; stir until cheese melts. Add turkey and reserved mushrooms. Stir well. Combine with spaghetti and turn into a greased 13 x 9 x 2-inch pan or 3-quart casserole. Melt 2 tablespoons butter and toss with bread crumbs. Sprinkle over casserole. Bake at 375° for 25 minutes.
Combine and heat soups and seasonings. Mix well. Cover bottom of a 9 x 13-inch pan with chips, chicken, 1/2 of sauce and cheese. Repeat. Bake 25 to 30 minutes at 350°.
Cook the chicken (boil it !). Cool and cut into bite size pieces. Saute the celery and onion in a little margarine until tender crisp; set aside. Simmer the soups and curry powder for at least one hour. Add celery, onion, mushrooms and chicken and heat through. Serve over rice with condiments on the side. Peanuts, raisins, currants, green onion, bacon bits, coconut, green pepper, boiled eggs, etc. Serves 12 - 16.
In large mixer bowl, beat peanut butter, butter, vanilla and salt until fluffy. Gradually beat in sweetened condensed milk, then confectioners sugar until smooth. Shape into 1-inch balls. Place on baking sheet. Chill until firm. With toothpick, dip each into melted candy coating. Place on wax paper. Let stand or chill until firm.
Mix flour, soda, sugar, salt, eggs, pineapple and nuts. Mix well. Bake at 350° for 35 to 40 minutes.
Mix margarine, sugar, cocoa and milk in saucepan. Bring to boil and boil 1 minute. Remove from heat, add peanut butter and stir until melted. Mix in rolled oats and stir until all are covered. Add vanilla. Spoon onto cookie sheet or waxed paper and let cool until hard.
Bake at 350° for 30 to 40 minutes. I always double this recipe. Delicious served with milk while warm.
Mix everything together. Place on stove and bring to a rolling boil, stirring often. Turn on simmer and cook 1 to 2 hours.