HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix graham cracker crumbs with one stick melted butter. Press into bottom of glass container, 9 x 13-inch. Beat sugar, 2 sticks of butter and eggs for 15 minutes on high. Layer bananas, strawberries and pineapple. Layer Cool Whip on top. Sprinkle pecans on top and top with cherries. Let stay in refrigerator for 48 hours.
Cook sugar, syrup, water, vinegar and salt to 262°. Beat slowly into well beaten egg whites. Add walnuts and vanilla. When it begins to thicken, drop by spoonfuls on heavy waxed paper. Pack fudge in airtight boxes or cans.
Mix cheesecake mix and milk with blender until smooth. Pour into graham cracker crust. Refrigerate for an hour.
Bring to boil pudding and water; cook 2 minutes. Add orange jello. Cool. Drain oranges; cut in half. Add pineapple and Cool Whip. Fold together.
Grind meats together. Mix meat, milk crumbs and eggs together. Place in 8 or 9-inch baking dish, flattened not in a loaf. Combine remaining ingredients and heat until dissolved. Pour over meat. Bake at 300° for 2 1/2 hours.
Cook and brown hamburger meat in oil. Add all other ingredients and heat mixture to boiling point. Reduce heat and simmer 15 minutes. Layer tomatoes, meat mixture and 1 package of uncooked wide lasagna noodles, alternating. Top with Mozzarella cheese. Make sure noodles are well covered by sauce. Cover pan with aluminum foil and bake at 350° for 45 minutes. Cut as you would lasagna. Serves 6.
Heat oil (2 to 3-inches) in deep fryer or kettle to 375°. If fish fillets are large, cut into 10 to 12 serving pieces. Mix flour, salt and pepper. Coat fish with flour mixture; dip into eggs, then coat with bread crumbs. Fry in hot oil until golden brown, about 4 minutes. Makes 10 to 12 servings.
Pour all ingredients in large bowl and let set 10 minutes before mixing. Stir ingredients with spoon (do not use mixer) until mixed. Pour into greased casserole and bake at 350° for 45 minutes.
Peel eggplant and cut into small pieces the size of peanuts. Put into a small boiler of water. Cut onion into small pieces and add to boiler. Boil for about 15 to 20 minutes, drain water. Add the quart of sweet milk to onion and eggplant. Salt and pepper to taste. Add butter or margarine. Heat mixture, but do not allow to boil. Eat with crackers.
Dissolve sugar in water and heat at medium heat. Pour in peanuts and stir constantly. Stir until all mixture has disappeared. Spread peanuts on baking pan (do not grease pan). Put peanuts in oven at 300° for 25 minutes.
Mix raspberry Jell-O and boiling water. Let set in refrigerator until very lightly set. Then add sherbet (mix in well); add 1 can whole cranberry sauce (mashed). Put in ring mold. Cover with chopped walnuts. Serve on bed of lettuce.
Pour 1 can chicken and 1 can chicken a la king into 2 pie shells. Use other two pie shells as the top crusts. Bake, following directions for browning the crust.
Mix all except 1 cup of pecans. Form a ball and roll in rest of nuts. Refrigerate for 1 hour or overnight.
Thaw potatoes for approximately 45 minutes. Mix other ingredients, then add potatoes. Pour into greased 9 x 13-inch pan. Sprinkle with buttered bread crumbs. Bake for 45 minutes at 350°.
Melt the butter in the saucepan and add the flour gradually, letting it blend without browning in the least. Add the milk and stir without stopping. Add salt and pepper to taste and serve over fresh, hot biscuits or broiled fish.
Drain fruit and mix. Add coconut and marshmallows. Toss with sour cream until creamy.
Cook, dice and chill chicken. Dice or cut with melon baller into balls the cantaloupe and honeydew melons.
Mix flour, baking powder, salt, sugar, eggs shortening and water. Blend well. Pour batter into pie pan. Combine pie filling and lemon juice. Pour into center of pan. Do NOT stir. Bake at 400° for 45 to 50 minutes.
Prepare macaroni and cheese dinner as directed. Stir in soup and milk. Gently stir in tuna. Heat to serving temperature.
Mix gelatin, 1/2 cup granulated sugar and salt in saucepan. In bowl, beat egg yolks and lime juice until foamy. Add to gelatin mixture. Cook over low heat, stirring until gelatin is dissolved, 3 to 5 minutes. Remove from heat. Stir in lime peel, tequila and Triple Sec. Chill until thickened, but not firmly set. In separate bowl, beat egg whites until stiff. Slowly add 1/2 cup granulated sugar. Fold into chilled gelatin mixture. Pour into pie shell. Chill until set. Whip cream until peaks form; add powdered sugar. Top pie with cream. Decorate with lime twists.
Grease a 9 x 5 x 3-inch loaf pan. Beat butter, sugar and egg until fluffy. Combine bananas and milk. Sift flour, baking powder and baking soda onto wax paper. Stir into sugar mixture alternately with banana-milk mixture. Stir in nuts. Turn into prepared pan. Bake in 350° oven 1 hour. Cool in pan.
Saute onions in butter until lightly browned. Add zucchini and tomato; stir in salad dressing mix. Bring to a boil; reduce heat, cover and simmer for 10 minutes or until zucchini is tender. Makes 6 cups or 10 to 12 servings.
Grease a 9 x 13-inch pan. Spread layers in pan in the above order. Bake at 350° for 50 minutes.
Boil chicken in large Dutch oven with carrots, celery and onion and seasonings until chicken falls off of bones. Remove all bones. Add 1 batch of Rich Biscuits (See Rich Biscuit recipe in bread section) using 1 cup of milk instead of 3/4 cup. Drop by spoonfuls into broth. Cook until balls float to top, looking fluffy. Remove from heat and eat promptly. (The dough forms its own thickening for the soup.)
Mix together all ingredients. Add more Wheaties if too wet. Form into a loaf. Cover with remainder of tomato sauce. Bake in microwave with probe to 160° or bake 1 1/2 hours in conventional oven at 350°.
Tie together in cheesecloth (or put in large metal tea bag) tea leaves, stick cinnamon and cloves. Submerge in boiling water; then remove bag. Add sugar, fruit juices and cider. Heat just to boiling, stirring. Pour ginger ale into 2 gallon punch bowl; then pour in hot tea (a metal spoon in punch bowl will keep hot liquid from breaking it.) Makes about 2 gallons.
Spray a 13 x 9-inch pan with Pam. Dump fruit into pan and mix. Sprinkle dry cake mix over top. Sprinkle chopped nuts. Drizzle melted butter over top. Bake at 350° for approximately 1 hour.
Beat cake mix, pudding mix, eggs, sour cream and vegetable oil together. Set aside. In separate bowl, mix together sugar, cinnamon, cocoa and nuts. Put half of batter in tube pan; sprinkle with half of topping mixture, then rest of batter and remaining topping. Bake at 350° for 50 minutes.
Brown hamburger in one pan. Cook onions and peppers in another pan for 5 to 6 minutes. Add all ingredients together, except beans. Bring to boil. Let simmer 1 hour and 45 minutes. Add beans and simmer 15 minutes more.
Puree bananas in electric mixer, adding banana pudding mixture. Place bananas in large saucepan, adding cookie crumbs, sugar, milk, cornstarch (mixed in milk) and pistachio pudding mixture. Cook until mixture is thick enough to form small balls. Roll in graham cracker crumbs. Makes two to three dozen balls.
Saute onion in margarine; mix with liquid, soups and cheese to make sauce. Cook broccoli by package directions. Mix broccoli and rice/macaroni with sauce. Bake in a greased casserole for 30 minutes at 350°.
Beat eggs with milk in medium bowl. Stir in flour and sugar. Mix until smooth. Let stand for 15 minutes. Place about 1/2 cup of oil in a small frying pan and heat. Cover the bottom of a funnel with your finger, then fill with 1/2 cup of the batter. Remove finger and let batter drop into oil in a spiral pattern. Fry to a golden brown. Turn with slotted spoon and fry second side. Drain on paper towels and sprinkle with powdered sugar. Yields 8 funnel cakes.
Combine margarine, sugar, eggs and vanilla. Add Ricotta; mix well. Add whiskey to your own taste and mix. Pour in pan. Cook for 1 hour at 350°. Let it set in oven for 1/2 hour more. For best results, refrigerate overnight.
Blend all ingredients except nuts together well (can use electric mixer). Form into a ball and roll ball into chopped nuts. Serve with crackers.
Soften cream cheese. Gradually stir in pineapple, green pepper, onion, 1 cup of pecans and seasoned salt. Form mixture into ball or log and roll into 1 cup of finely chopped pecans. Chill in refrigerator. Serve with favorite crackers.
Preheat oven to 450°. Sift flour in bowl. Add in Crisco, add milk and stir. Roll out on floured board and cut. Place in greased pan and bake 10 to 12 minutes.
Combine beaten egg yolks, milk and salt and stir. Place in a double boiler and add butter; melt and add combined flour and 3/4 cup of sugar. Stir thoroughly and gradually add to heated mixture. Allow this to reach a consistency where a spoon will leave an indention in the mixture when removed. Remove from heat. In an aluminum skillet, caramelize 1 cup of sugar on high, stirring constantly. Sugar is caramelized when all the granules have dissolved and turns color of old penny. Do not burn. Quickly pour caramel mixture into thickened eggs. Beat with mixer. Add vanilla. Pour into cooked pie crust. Top with meringue.
Mix the soups, vegetables, salt and pepper in a 13 x 9 baking dish. Sprinkle with bread crumbs and Parmesan cheese. Bake at 350° for 45 minutes or until the vegetables are tender. (I would boil the fresh veggies until desired tenderness first.) The top should be slightly browned.
Prepare frozen broccoli as package directs, but cook only 5 minutes or cook fresh broccoli in boiling water until tender. Drain and put into greased 2-quart casserole. Sprinkle grated cheese over broccoli. Pour over top a mixture of milk and mushroom soup. Bake 25 minutes uncovered. Remove from oven and add onion rings. Bake 8 to 10 minutes more or until golden brown. Makes 6 servings
Put peaches in raw pie crust. Melt oleo, sugar and flour. Beat egg and mix with sugar mixture. Pour in pie crust and bake at 375° until brown.
Combine the first 3 ingredients. Microwave 1 1/2 to 2 minutes on 70% power or until it bubbles. Stir and cook an additional 30 seconds on same power. Add orange and vanilla extracts. Cool to lukewarm. Mix in topping and refrigerate.
Mix all ingredients. Grease and flour 2 bread pans. Bake at 350° for 1 hour.
Soften cream cheese. Mix Marshmallow Creme and Cool Whip. Add small amounts at a time. Serve with fresh fruit.
Chill cabbage thoroughly; shred fine. Add about 1/4 cup onion and 9 1/2 cups celery, chopped. Mix all together lightly.
Crush vanilla wafers with a rolling pin. Mix all ingredients together. Shape into small balls about one-inch in diameter. Roll in confectioners sugar. Makes about 4 dozen.
Prepare potatoes, using package directions. Add next 3 ingredients and beaten egg yolks. Mix well. Beat egg whites until stiff peaks form. Fold into egg yolk mixture. Turn into a 2-quart casserole. Bake at 375° for 35 minutes. Makes 6 servings.
Mix first 3 ingredients well. Add shrimp and refrigerate 15 minutes. Serve with crackers.
Line an 8 or 9-inch pan with foil. Melt chocolate chips, 2 tablespoons butter, vanilla and milk. Stir in salt. Remove from heat. Add nuts. Spread in pan. Melt marshmallows with 2 tablespoons butter. Spoon over fudge. Swirl with knife. Refrigerate 2 hours. Store at room temperature.
1. Boil cabbage. As leafs become cooked remove from head and cut out main vein. The more leafs removed makes more pigs. 2. In a large bowl mix rice, beef or turkey, garlic powder pepper, salt, and onion. Set aside. Slightly salt inside of cabbage leaf. Place spoonful of rice mixture in leaf. Fold leaf's left and right ears in and roll top to bottom. 3. In roaster make bed of 1 can sauerkraut. Lay pigs on bed. Layer 2nd can of sauerkraut on top of pigs. Spread
Combine cabbage and carrots in a large bowl. Sprinkle with sugar, salt and pepper; toss gently. Set in refrigerator for an hour, then add mayonnaise. Cover and chill good before serving. Makes 6 to 8 servings.
Dissolve gelatine and Kool-Aid in hot apple juice and honey. Pour into molds or glass casserole dish. Chill until set.
Preheat oven to 350°. Put pecans, chocolate chips and caramel topping into pie shell. Beat until smooth the cream cheese, sour cream, sugar and vanilla. Add 3 eggs and beat on low until just mixed. Pour this mixture into pie shell. Bake at 350° for 45 minutes or until center is set. Cool. Dust with cocoa powder, if desired.
Place ice cubes in a 2-quart pitcher. Add water to almost fill the pitcher. Add lemon, cut into quarters, but not peeled. Add artificial sweetener and stir. Refrigerate overnight; remove lemons and enjoy! (Or leave lemons in and reuse them for the next pitcher!)
Mix flour, sugar and margarine. Beat eggs and salt together and add to mixture. Add syrup; add pecans last. Bake at 350° for 55 minutes to 1 hour.
Bake cake as per directions on box. When cake is removed from oven, poke holes with the end of a spoon. Drizzle the sweetened condensed milk on top of cake. Sprinkle pecans (amount at your discretion) on the cake after all milk has been poured on cake. Top cake with Cool Whip; sprinkle with pecans and Heath bar pieces. Refrigerate.
Mix the cream cheese and Cool Whip with mixer, then stir in the strawberries, bananas and pineapple. Line 2 bread pans with wax paper and freeze. Remove from freezer at least 15 minutes before serving. Will keep 6 months in freezer. Serves 16.
Drain oranges and pineapple well. In mixing bowl, mix the oranges and pineapple. Sprinkle the dry jello over fruit. Stir well. Fold in cottage cheese. Last, fold in Cool Whip. Let chill until very cool. Do not use crushed pineapple.
Spread cream cheese evenly on a dinner plate. Spread cocktail sauce over the cream cheese. Top with small shrimp or crab. Serve with party crackers.
Preheat oven to 350°. Cook pudding with 2 cups milk and cool slightly; stir in well with the yellow cake mix. Add in the butterscotch chips and nuts. Pour into 9 x 13-inch greased pan and bake for 35 to 40 minutes.
Butter a 9 x 11-inch pan. Line with whole graham crackers. Mix pudding and milk; beat 2 minutes at medium speed. Blend in Cool Whip. Pour 1/2 mixture over the crackers. Put another layer of crackers. Pour remaining pudding mix and finish with another layer of crackers. Refrigerate 2 hours or overnight. Frost. Refrigerate another 24 hours.
Let cream cheese soften to room temperature. Mash tuna into tiny pieces and add to cream cheese. Chop onion into tiny pieces and add to mixture according to individual taste. Add Texas Pete to taste. Mix well and serve on crackers.
Thoroughly cream together first five ingredients. Beat in peanut butter. Sift together flour and soda. Blend into creamed mixture. Stir in peanuts. Shape dough into balls and place on ungreased cookie sheet. Flatten with glass dipped in granulated sugar. Bake in a 350° oven about 10 minutes. Makes 5 dozen.
Mix together first 3 ingredients. Pour in an unbaked pie shell. Dot with butter and nutmeg. Bake at 350° for 40 minutes.
Place ingredients in 9 x 13-inch pan in order listed, spreading same over pan. Bake 1/2 hour, until light brown.
Place these ingredients in a saucepan and bring to a boil. Boil until mixture is clear and thick, then add one 3 ounce package of strawberry jello to the hot mixture and pour over the strawberries in pie shell. When cool, top with Cool Whip before serving.
Grate cabbage and carrots in food processor. Add salt, pepper and sugar. Mix altogether and let set 15 minutes before adding mayonnaise.
In a bowl, beat eggs; add soup, mayonnaise, pecans and onion. Stir in broccoli; pour into a greased 2 qt. baking dish. Sprinkle with cheese, combine butter and bread crumbs; sprinkle over cheese. Bake uncovered, at 350° for 30 minutes.
Arrange everything in a large baking pan with tight cover or cover with foil, but let no steam escape. Add just a little bit of water to cover the bottom of the pan. Season all ingredients and add soy sauce. Bake at 375° for about 1 3/4 hours. The steam seals in the various flavors and therefore it is very important to cover tightly.
Soften gelatin in cold lemon juice in blender container for 4 minutes; add boiling apple juice and blend on high speed until all gelatin granules are dissolved. Add salt, undrained apples, cinnamon and vanilla and blend	until smooth and fluffy. Fill jars, cover and chill. Store in refrigerator. Yields about 3 1/4 cups. Contains about 9 calories per 1 tablespoon. Exchanges:	1 tablespoon equals 1/5 fruit.
Place beef in a 3-quart casserole. Break with fork. Use "Cook" cycle and cook 6 to 8 minutes in microwave until meat changes color. Break up any remaining large pieces. Add remaining ingredients except cheese. Mix well and cover. Use "Cook" cycle for 10 minutes. Stir and cover. Cook for 14 minutes. Sprinkle with cheese. Cover and let stand 10 minutes before serving.
Saute ham, onions, garlic and green pepper in oil in large skillet until onions are tender, but not browned. Add beans, artichokes, tomatoes and salt. Cover and simmer until vegetables are tender, about 15 minutes. Serve hot or cold. Makes 4 servings.
Prepare stuffing according to box, then mix remaining ingredients all together. Bake 30 minutes for 350° or until golden brown on top.
Mix the first 4 ingredients in a small bowl. Cut the bread in half longways. Butter the bread. Spread the topping mixture evenly onto the buttered bread. Put bread on a cookie sheet and place under a hot broiler until brown and bubbly (approximately 1 minute). Watch it carefully as it burns easily. Slice into pieces and serve immediately.
Wash green peppers; cut a thin slice from stem ends and remove seeds. Cover with boiling salted water and simmer 5 minutes. Drain.
Put two cups of self-rising flour in one bowl. In another bowl place 3/4 cup solid shortening and 1 cup of sugar. Mix together, using hands. Add 1 egg, 2 teaspoons of vanilla and milk. Add flour, using hands. Roll out with pin. Bake at 325° until lightly browned.
Add soft butter. Add rest of ingredients. Spray Pam on plastic wrap. Roll in a ball. Put in refrigerator and chill for about 1 to 2 hours, then roll in nuts or chocolate chips (mini).
Put broccoli or spinach into unbaked pie crust. Mix egg substitute, milk and seasonings and pour over broccoli in crust. Cook at 375° for 50 to 55 minutes or until knife inserted comes out clean. Let stand 10 minutes.
Combine butter, milk and sugar in saucepan. Heat until butter melts; cool. Add eggs and vanilla. In a 9 x 13-inch or 9 x 9-inch greased pan, break bread into large chunks. Sprinkle raisins in bread. Pour egg mixture over bread. Spread with pie filling. Sprinkle with cinnamon. Bake at 350° for 20 to 25 minutes (for 9 x 13-inch pan) or 40 to 45 minutes (for 9 x 9-inch pan).
Combine zucchini, seasonings, chicken broth and water. Bring to boil. Cover and cook over moderate heat until tender, about 10 minutes. Blend zucchini slices and broth, 1/3 at a time, in a blender until smooth. Combine with half and half and stir over moderate heat until heated through. If refrigerated, reheat slowly and do not boil. Garnish with a sprinkling of chives. Makes 8 servings. May be frozen.
Brown meat in margarine at medium heat. Add remaining ingredients and simmer for 2 hours. Stir occasionally. Add more water, 1/2 cup at a time, if too much liquid boils away. Serve over potatoes, rice or noodles. Serves 4 to 6.
Grease 9 x 13-inch pan. Layer nuts on bottom of pan, then layer coconut. Pour prepared cake batter over nuts and coconut. Mix cream cheese, margarine and powdered sugar together until smooth. Dab on top of cake all over. Bake at 350° until done.
Heat oven to 350°. Cook spaghetti according to package directions; drain in a colander. Combine spaghetti, cheese, butter, salt, Worcestershire sauce and pepper. Toss until cheese and butter are melted. Stir in tomato juice and parsley. Turn into a 1-quart baking dish. Cover; bake for 30 minutes. Makes 4 to 6 servings.
Cook chicken breasts; reserve broth. Debone chicken and half each one. Place cheese and chicken on crescent roll and wrap. Heat soup and add 1 cup chicken broth. Add garlic salt and pepper to taste. Lay onion and pepper in oblong baking dish. Pour soup mixture over this. Lay chicken rolls on top of mixture. Bake 30 minutes at 350° or until rolls begin to brown.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk and coat with cheese mixture. Place on cookie sheet or baking dish and pour melted margarine over it. Bake at 350° for 1 hour.
Mix cheese, chopped onions, olives and beef together. Chill. Spread on crackers.
Over cracked ice in cocktail shaker, pour brandy and creme de menthe. Shake well. Strain mixture into chilled cocktail glass.
Chop fruit until extremely small; food chopper or hand held chopper works best. Keep all juices made when chopping fruit. Add juice of orange. Melt apple jelly in the microwave about 10 seconds and blend all ingredients well. Refrigerate.
Cook vegetables according to package directions. Combine all ingredients (except cracker crumbs and margarine) and pour into large casserole dish. Melt margarine in skillet and stir in crushed cracker crumbs. Stir to coat all crumbs. Bake at 350° for 30 minutes.
Mix together the ground chuck and egg. Place the bouillon cube in the hot water until it is dissolved then add the stuffing mix. Add remaining ingredients to the ground chuck mixture. Shape into loaf pan and bake 350 degrees for 1 to 1 1/2 hours.
Season chicken generously with seasoning or salt and pepper. Rub well on each side. Place halves in open baking pan and cover with mixture of oil and water. Place pan in preheated 275° oven and cook until hot. Sprinkle generously with paprika and chili powder. Baste continuously about every 1/2 hour until dark, dark brown. Takes 3 to 5 hours.
Grease and flour 9 x 13-inch pan. Add nuts and coconut to bottom. Prepare cake mix as directed on box. Pour over nuts and coconut. Now, mix the cream cheese, sugar and butter; pour on top of cake before baking. Bake at 350° for 40 to 45 minutes. It may be jelly like, but after it cools, it will set up.
In a 9 x 13-inch casserole, layer first 9 ingredients. Mix soup with water and pour over other ingredients. Cover and bake at 350° for 2 hours.
You will also need one package of toothpicks. Lay ham slices out flat and spread with cream cheese. Place pickle spear at one end of ham slice and roll pickle tightly in ham slice. Cut in fours and insert toothpicks to keep ham together. Serve cold.
Simmer all ingredients, except chicken wings, for 10 to 15 minutes. Put chicken wings in broiler pan. Pour sauce on the wings. Bake at 325°, turning every 1/2 hour.
Cook meat and onion until brown and tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring. Simmer, uncovered, 10 minutes. Add sour cream, mix well and heat through. Serve over cooked noodles.
Melt milk, chips and butter. Pour over the marshmallows. Add nuts and pour into 13 x 9-inch pan. Refrigerate.
Combine first 7 ingredients; blend well. Add milk and water. Pour mixture into freezer can of one gallon electric freezer. Freeze. Allow ice cream to ripen at least 1 hour. Makes 2 quarts. Very good.
Melt margarine, Italian dressing and lemon juice in skillet. Stir in shrimp. Saut for 10 to 15 minutes, turning occasionally. Serve over rice.
Mix all together and pour into 9 x 13-inch pan or 2-quart casserole dish. Bake at 350° for 45 minutes or until rice is tender. Do not cook until dry. If needed, add more water. Keep stirring while cooking.
Combine soup, sour cream, water and parsley. In a 2-quart shallow casserole dish, alternate layers of sliced potatoes, onions, green pepper and cheese soup mixture. Sprinkle each layer of potatoes lightly with salt and pepper. Place uncovered in a preheated oven (about 375°). Bake 30 minutes. Trim excess fat from pork chops. Roll in flour to coat thoroughly. Heat oil in a large skillet over medium heat (about 375°). Brown pork chops in oil evenly on both sides. Sprinkle pork chops with salt and pepper. Place on top of potatoes. Cover and return to oven for one hour and 20 minutes. Serves 4 to 6.
Combine the first 5 ingredients. Fold in blueberries. Pour in paper-lined muffin tins. Bake at 400° for 15 minutes. Makes 12.