HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding as directed on the box. Mix pudding with dry cake mix until smooth. Bake at 350° for 40 minutes in a 9 x 13-inch cake pan. Sprinkle on top chocolate chips and nuts.
Blend or process through your food processor all ingredients until it is very smooth. Strain through a fine sieve. Chill and serve very, very cold.
Layer in order given in large salad bowl. Leave salad in layer. Cover tightly for 24 hours in refrigerator. Toss just before serving.
Melt margarine and mix with soup, sour cream and then add hash browns. Put in a 9 x 13-inch pan and bake at 350° for approximately 45 minutes.
Melt margarine. Add mustard, poppy seed, Worcestershire and onion (I use raw onion chopped for freshness). Remove rolls from packages; do not break apart. Slice through their centers horizontally. Put 2 tablespoons of the margarine mix into the bottoms of the foil pans and then place the "bottoms" of the rolls in the pans. Place 3 tablespoons of margarine mix on the halves. Put a layer of ham and then a layer of grated cheese. Place top halves over the cheese. Use remaining margarine mix on the tops (once again, use fresh onions here). Heat oven to 400° and bake for 10 minutes. Let cool and then cut.
Add dry ingredients to liquid mixture and mix well. Bake at	350° for 30 minutes. Makes 6 small miniature loaves or 2 bread loaves.
Amounts of ingredients should be governed by personal preference. Toss apples with celery, nuts, coconut and raisins. If apples are not sweet enough, add small amount of sugar. May be served plain or with mayonnaise or sour cream. Bananas, pineapple or other fruits may be substituted or added for variation.
Mix all ingredients in a large mixing bowl together. Pour into 2 graham cracker pie crusts. Use one now and freeze the other for later if you wish.
Boil chicken breasts. Add salt and black pepper. Remove chicken and add chicken bouillon cubes to liquid.
Cream butter and brown sugar until fluffy. Add flour and nuts and blend until mixture resembles coarse crumbs. Reserve 1/2 cup mixture for topping. Firmly press remainder into a greased 9 x 9 x 2-inch pan. Bake in a preheated 350° oven about 12 minutes. Immediately spread cheese filling over base. Sprinkle with reserved crumb mixture. Bake 30 minutes longer. Cool. Cut into bars. Yields 32 bars.
Combine all together and drop with teaspoon in deep fat at 300°. Cook until brown. Drain on paper towel.
Boil sweet potatoes in a large pot of water until tender. Cool and refrigerate until cold. Peel potatoes and slice lengthwise into 3 slices. Line casserole dish (9 x 11-inch will work) with pats of butter, then layer with sweet potatoes, white sugar, brown sugar, cinnamon and butter. Repeat the layers. Add enough water to cover bottom of casserole dish (about 1/4 cup). Bake at 350°, uncovered, for 2 hours. Top with marshmallows the last 5 minutes. Watch closely to prevent marshmallows from burning.
Blend margarine, peanut butter, sugars and eggs. Sift dry ingredients and add to mixture. Mix well. Roll into balls the size of a golf ball. Press down with a fork coated with flour. Bake at 350° for 10 minutes. For softer cookies, bake 9 minutes (depending on oven).
Set cream cheese on counter to soften about 1 hour. Once it's soft, put in large mixing bowl with sour cream and taco seasoning mix. Use electric mixer to mix until lumps are almost gone. Spread mixture in 9 x 13-inch cake pan. Add lettuce, tomatoes, cheese and olives over mixture. It's ready to dip your favorite tortilla chip in. Refrigerate.
Unroll crescent roll dough. Place in a lightly greased (or spray with Pam) 15 x 10 x 1-inch jelly roll pan, pressing edges and perforations together to line bottom of pan. Bake at 350° for 7 to 8 minutes or until browned. Cool.
Heat whipping cream and sugar over low heat until sugar is dissolved. Stir in sour cream and creme de cacao. Pour into individual serving bowls (clear crystal and stemmed are best effect). Refrigerate several hours. When ready to serve, spoon a portion of thawed frozen red raspberries with their juice over the top.
Mix together the cabbage and salt. Cover with plastic, then put plastic bag with water in it to seal the crock. Keep fairly warm and can or freeze after 6 weeks. Very good.
Preheat oven to 200°. Line 2 large cookie sheets with foil. In small bowl with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. At high speed, beat in cocoa and almond extract until blended. Fold in almonds. Drop mixture by slightly rounded tablespoonful onto cookie sheets. Bake 1 hour and 15 minutes or until set. Cool on cookie sheets or wire racks 10 minutes. With metal spatula, carefully loosen and remove kisses from foil. Cool completely and store in tightly covered container.
Mix all cake ingredients together. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
In a bowl, combine everything but pecans! Cover and refrigerate. Just before serving, stir in pecans. Yields 8 to 10 servings.
Heat oven to 350°. Brown meat with green pepper and onion; drain. Stir in Miracle Whip, tomato sauce, Parmesan cheese, oregano and pepper. Cook for 2 or 3 minutes over low heat until thoroughly heated. Place 1/2 of the spaghetti in 2-quart casserole. Top with 1/2 of the meat mixture and 1/2 Cheddar cheese. Repeat layers. Bake for 30 minutes. Makes approximately 6 servings.
Drain the oranges, pineapple and pineapple chunks. Mix pie filling with all the other fruits and chill. Serve over lettuce or with cottage cheese and lettuce. Makes about 10 good servings.
Mix jello and water together. Set aside. Mix frozen strawberries, crushed pineapple, gelatin and bananas together. Divide in half and add half to the jello mixture. Pour into 8 x 10 pan. Refrigerate jello mixture until firm. Remove from refrigerator and cover with sour cream. Pour the other half of the strawberry, pineapple, gelatin and banana mixture over the sour cream. Refrigerate overnight and serve. Great at Christmas.
Marinate 8 hours or overnight. Best grilled for 20 minutes per pound or bake at 325° for 25 minutes per pound. To serve, slice thinly.
In 12 x 8-inch glass dish, place unwrapped frozen block of spinach. Microwave at Low for 12 to 14 minutes, breaking apart after 10 minutes or until thawed. Drain. In small bowl mix together tomato sauce, tomato paste, mushrooms, onion, oregano, basil, salt and garlic powder. Spread 1/2 cup sauce over bottom of 12 x 8-inch dish. Over sauce, layer half lasagna noodles placed lengthwise with spinach, half of cottage cheese, half of Mozzarella cheese and half of tomato sauce in dish. Repeat layers with noodles placed horizontally. Microwave at Medium-high for 19 to 21 minutes. Makes 6 to 8 servings.
Mix milk, pudding and half of Cool Whip. Layer bananas and cookies. Pour mixture over bananas and cookies. Top with whipped cream.
Into a large greased pan sprinkle dried beef which has been cut into small pieces. Wrap each chicken breast in strip of bacon; lay on top of dried beef. Combine sour cream and soup. Pour over top of chicken. Cook, uncovered, for 3 hours at 300°.
Blend all ingredients well with mixer and refrigerate. Serve with any fresh fruit. If using strawberries or pineapple, use flavored cream cheese!
Cream together shortening and sugar. Add egg yolks, beating thoroughly after each addition. Add buttermilk alternately with flour, salt and baking soda. Melt over low heat the German chocolate in 1/2 cup boiling water. Add vanilla and cool. Add chocolate mixture to batter. Mix well. Fold in 4 stiffly beaten egg whites. Pour into greased and floured pans. Bake at 350° for 30 to 35 minutes. Makes 2 (10-inch) layers or 3 (8-inch) layers. When cake is cool, ice with frosting.
Preheat oven to 225°. This is important! Cream Crisco and sugar. Sift together flour, salt and baking powder. Blend in eggs, one at a time. Add flour mixture and milk, adding small amount at a time. Add flavoring. Stir in with spoon the coconut. Bake in a 325° oven for 1 1/2 hours in tube pan.
Wash potatoes (don't peel). Slice into 1/4-inch slices. Cook in boiling, salted water until done. Preheat oven to 400°. Grease a 2-quart casserole dish. Place layer each of potatoes, cheese and bacon in casserole dish. Pour on half of butter. Sprinkle with salt and pepper. Repeat. Heat in oven about 15 minutes. Makes 8 servings.
Mix these 3 ingredients and pat down well in bottom of sheet pan. Bake at 275° for 10 minutes.
Grease a 13 x 9 inch baking dish. Mix all the enchiladas ingredients except tortillas in bowl. Place 1/2 cup of the mix down center of each tortilla and roll up. Place seam side down in baking dish.
Mix the cauliflower and black olives. Add any or all of the next 3 ingredients. Make a salad dressing of the remaining ingredients and pour over the vegetables. Marinate, covered, in the refrigerator for 12 to 24 hours. Stir several times while marinating.
Mix all ingredients together. Ready to serve but tastes better if refrigerated overnight for flavors to mix.
Spray a 9 x 13-inch pan with Pam. Bake at 350° for 40 minutes or	more. Can cook in muffin tins and freeze. Can then heat in microwave. Great with Cheese-Potato Soup.
Mix together and refrigerate. Serve with cup veggies or chips or crackers. Keeps well.
Heat oven to 375°. Separate dough into 8 triangles. Stretch each triangle slightly. Place 3 slices pepperoni, slightly overlapping, in center of each triangle; top each with 1 tablespoon cheese. Roll up, starting at shortest side of triangle, rolling to opposite point. Place rolls point side down on ungreased cookie sheet; curve into crescent shape. Brush rolls with beaten egg. Bake at 375° for 10 to 14 minutes or until golden brown. Serves 8.
Combine all ingredients and serve chilled as a dip or vegetable side dish. Makes 2 1/2 cups.
Mix first 4 ingredients. Slowly add water to peanut butter. Blend smooth. Slowly stir in yolks. Add gelatin mixture. Cook and stir until mixture thickens slightly. Add vanilla. Chill until partially set. Beat egg whites to soft peaks. Gradually add remaining sugar; beat until stiff peaks. Fold into gelatin mixture. Fold into whipped cream. Slice banana into pastry shell. Top with filling. Chill until firm.
In a 13 x 9-inch pan place chicken in bottom. Add vegetables. Mix together soup and broth; pour over. Salt and pepper to taste.
Mix salt and cornstarch in pan. Gradually add 1/2 cup boiling water. Heat over low heat, stirring constantly, until mixture is too stiff to stir. When cool, knead until smooth. This mixture can be colored with vegetable coloring if desired. Add the coloring when you add the boiling water.
Spoon cheese spread into 9x12 pan and place in oven until cheese melts. Stir in milk until well blended. Stir in beef, vegetables, hash browns, 1/2 can french fried onions and seasonings.
Melt margarine in a saucepan. Remove from heat. Add sugars and water; blend. Stir in flour and baking powder. Add egg and vanilla. Beat well. Add nuts and candied fruit. Stir lightly to combine. Pour into a 9 x 9 x 2-inch pan (rubbed with margarine). Bake in a moderate oven at 350° about 30 minutes. Do not overbake. Yields 18 bars (1 1/2 x 3-inches).
Heat butter and sugar until melted in saucepan. Add everything else, except ice cream; mix well. Press 1/2 mixture into a 9 x 13-inch pan. Spread ice cream over mixture. Use large spoon to spread and press down. Top with other half of mixture. Freeze. Makes 8 to 12 servings.
Partially cook the bacon. Drain and reserve 2 tablespoons of drippings. Set bacon aside. Cook onion and garlic in reserved drippings until tender, but not brown.
Cover cucumbers, onions and salt with cold water. Set for 3 hours. (Be sure to use glass or plastic bowl.) Mix the remaining ingredients in a large saucepan. Simmer for 1/2 hour. Drain water from cucumbers. Place cucumbers in jars and top with hot liquid. Best if you wait a month before eating.
Drain whole kernel corn, cooked cauliflower, cooked broccoli and mushrooms. Cut up large pieces of cauliflower.
Cream butter (margarine) and add sugar. Beat until light and fluffy. Add flour; mix until just combined. Stir in sesame seed, coconut and almonds until mixed. Divide dough into thirds. Place one 1/3 portion on a sheet of waxed paper. Shape into a long 2-inch diameter roll. Repeat with remaining dough. Wrap and refrigerate until firm. Preheat oven to 325°. Cut rolls in 1/4-inch slices. Bake on ungreased cookie sheet for 30 minutes. Remove to wire rack to cool. Makes 4 dozen cookies. This recipe freezes well.
Cut up bacon in small pieces and fry until crisp. Remove and put in with milk and potatoes. Cut up onion and fry in bacon grease until transparent. Remove onions and add to soup. A spoonful of bacon grease added to the soup helps flavor.
Mix peanut butter, margarine, vanilla and sugar; chill; roll into small balls and chill again. Place chocolate and paraffin or shortening in double boiler. Dip balls in chocolate with toothpick.
Mix together first 8 ingredients, then add pumpkin, butter and eggs. Grease pans. Bake at 350° for 1 hour. Makes 2 loaves.
Add celery, onion, mayo and cheese to mixed vegetables. Place in baking dish. Top with butter and cracker crumbs. Bake at 350° for 20 to 30 minutes until it bubbles.
Combine onion, sweet red pepper, garlic and salt in large nonmetal container. Stir well. Place ice cubes on top of onion mixture and let stand at room temperature 3 hours; drain well. Place onion in large pan. Set aside. Combine sugar and remaining ingredients in saucepan; bring to a boil, stirring until sugar dissolves. Add to onion mixture. Bring to a boil. Boil 5 minutes. Pack in hot jars. Remove bubbles. Process in boiling water for 10 minutes.
Boil pasta until 2/3 done. Set aside. Steam broccoli and peppers. Set aside. Mince garlic and heat in frying pan until glazed. Add mushrooms and tomato. Cook until soft (mushrooms glazed). Add broccoli and peppers. Cook 1/3 more. Add pasta. Toss and add dressing. Serve with with cheese. Garnish.
Mix all ingredients together and form into 3-inch patties. Fry until golden brown on both sides. Serve with homemade tartar sauce made with minced dill pickles, Miracle Whip salad dressing and lemon juice.
Combine flour, yeast, and 1/4 teaspoon salt. Cut in margarine until mixture resembles coarse crumbs. Combine egg yolks, sour cream, and vanilla. Add to flour mixture, stir or knead to form a smooth ball. Divide into 8 portions. Cover, chill. Sprinkle work surface with powdered sugar. Roll each dough portion into an 8 inch circle. Cut into 8 wedges. Place one slightly rounded teaspoon of Cranberry-Prune filling near wide end of each wedge. Roll up, starting with wide end. Place point side down on ungreased baking sheet. Curve slightly to form crescents. Bake in 350 degree oven 18 to 20 minutes or until golden brown. While warm, drizzle with Sour Cream Icing.
In a large saucepan, combine chopped potatoes, water, bouillon granules, red pepper and black pepper. Bring to boil. Reduce heat. Cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally. Stir in 2 1/2 cups milk and corn. Mix together remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for one minute more. Add cheese; stir until melted. Serve with parsley on top. Makes four main-dish servings. Great with cornbread and salad.
Cook the hen in boiling, salted water until tender. Drain and reserve 2 cups broth. Cool hen and remove chicken from bones. Cut into pieces and place in saucepan. Sprinkle with pepper. Add soup and reserve broth and heat to boiling. Mix flour with small amount of water and stir into chicken mix. Cook until thickened, then pour into buttered baking dish.
Puree tomatoes in a blender or food mill. Heat oil in a medium skillet over low heat. Add garlic and red pepper. Saute, stirring, until garlic turns golden. Do not brown garlic. (This will take just a few minutes.) Stir pureed tomatoes into the oil. Simmer stirring until sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11 x 7 x 2-inch pan or dish. Chill until firm. Cut into squares and serve on lettuce leaf and top with a dollop of Miracle Whip. Makes 12 servings.
Mix cake mix (any flavor) according to package directions, substituting juice for water. Fold in nuts and fruit to batter. Cherries should be rinsed and soaked in water. Then rinsed again to remove sugar. Pour batter in loaf pan. Bake at 270° for 1 1/2 hours (I line pan in foil and I can lift it out. Cool and wrap in same foil). Tastes better after stored for a week or so in the refrigerator, well wrapped.
Cream butter and sugar. Add eggs (one at a time). Add flour. Add vanilla. Add nuts. Bake 1/2 hour at 350°.
Put dates in mixing bowl and add boiling water in which baking soda has been dissolved. When cool, add sugar, egg and then the flour, baking powder and salt. Mix well with dates. Add walnuts and vanilla. Bake in greased medium loaf pan in 350° oven for 1 hour. Beat after 24 hours. Delicious with cream cheese!
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer until berries begin to burst. Chill until serving time.
Mix butter, flour and nuts, then press on bottom of 9 x 13-inch cake pan. Bake at 350° for 20 to 25 minutes. Mix the cream cheese and powdered sugar, then fold in large container of Cool Whip. Beat until fluffy. Spread on cooled crust. Mix instant pudding and milk, then spread on top of cream cheese. When ready to serve, spread small container of Cool Whip on top of chocolate pudding and serve. Keeps 7 days.
Make a light paste with all of the ingredients, except tofu and oil. Marinate tofu for a few minutes, turning occasionally. Heat skillet with oil until hot.
Cream shortening and sugar well. Add eggs and beat again. Dissolve cocoa in hot water, add. Add buttermilk alternately with dry ingredients which have been sifted together 3 times. Add vanilla and food coloring and beat well again. Makes 2 layers or may use 9 x 13 baking pan for a sheet cake. Bake in 325° oven about 50 minutes to 1 hour. This is great with a fudge or very rich chocolate icing.
Mix all ingredients and put in pie crust. Chill for at least 6 hours.
Place rhubarb in pan; sprinkle 1 cup sugar over top. Mix together the remaining ingredients and pour over rhubarb. Bake at 350° for 45 minutes.
Mix corn, flour, sugar, seasoning and green pepper. Beat eggs until light. Add to corn mixture. Add milk. Melt butter in a 2-quart casserole as you preheat oven to 350°. Tilt casserole to coat sides with butter. Stir in corn mixture. Place in shallow pan of warm water. Bake for 1 hour or until firm. This dish can be prepared hours in advance and reheated, covered, for 30 minutes in a shallow pan of water in a slow oven. Toasted almonds (slivered), mixed with chopped pimentos, make a delicious relish to serve with this dish.
Mix strawberries, rhubarb, lemon rind, lemon juice, tapioca, cinnamon and salt. Place in greased baking dish, 9 x 13-inch. In food processor, pulse on and off until flour and brown sugar form crumb texture. Add margarine and pulse a few times to mix. Then add nuts. Mix with fork, then sprinkle over top of fruit mixture. Bake at 375° for 45 minutes.
Combine first 4 ingredients in a large heavy boiler. Bring to a boil. Cover; reduce heat. Simmer 2 hours or until meat is tender. Remove meat, reserving broth. Cool meat; skin, bone and coarsely chop meat.
Add enough flour so that it can be rolled out. Cut into 1-inch squares. Drop into boiling broth. Cook about 10 to 15 minutes.
Add all ingredients and cook for 2 to 2 1/2 hours on low heat. Add water to keep at the consistency you prefer. Serve with crackers or cornbread and enjoy.
Sift flour and salt, cut in shortening. Sprinkle water over mixture and stir with fork. Form a ball. Roll into a 12-inch circle on floured surface. Fit into a 9-inch pie plate. Fold edges over to form rim and flute. Press chopped pecans into crust. Prick with fork and bake in preheated 400° oven for 20 minutes. Cool.
In heavy sauce pan, melt butter, add cubes of cheese -- stir constantly. Melt cheese until smooth. Add crab meat heat thoroughly serve with crackers or spoons (haha) SOOOOO VERY GOOOD!!
Mix all ingredients except pecans and cook until it forms a soft ball in water. Beat until creamy and drop by teaspoons on wax paper.
Melt margarine. Mix flour, margarine and pecans. Press into a 9 x 13-inch baking dish. Bake at 350° for 20 minutes; cool. Mix 1 cup Cool Whip, powdered sugar and cream cheese. Spread over crust. Mix both puddings with milk. Spread over cream cheese layer. Top with rest of Cool Whip. Top with cherries. Chill 2 to 3 hours.
Boil potato. While still hot, rub through sieve with Crisco. Add hot water and sugar to sieved potato; add salt. In cup, dissolve 1 teaspoon sugar and 1/4 cup warm water; stir, then add yeast. Let stand a few minutes until yeast begins to rise. Combine potato mixture and yeast mixture. Add 4 cups flour. Beat well. Let stand 5 minutes. Add rest of flour until dough does not stick to fingers. Place in greased bowl. Grease top of dough. Place in warm place to double. Work down; let rise again. Shape into loaves. Let rise to double. Bake at 400° for 50 minutes.
Marinate overnight the brisket with liquid smoke, garlic and salt and pepper to taste. Cook in covered container at 325° until well done. Cover with barbecue sauce and heat for 30 minutes. Slice (thinly) against the grain of meat. (This can be cooked in advance. Place in freezer, then put barbecue sauce on and heat.)
Peel pineapple; cut into chunks. Combine with remaining fruit in large bowl. Combine orange juice, sugar, sherry and extracts in bowl. Mix until sugar dissolves. Pour over fruit; toss lightly. Chill for 2 to 3 hours. Makes 16 servings.
Note: Best results when using T. Marzetti's old fashioned caramel apple dip.
Dissolve each flavor of jello in 1 cup of hot water separately. Congeal. Cut in cubes. I congeal each in a plastic pint freezer container.
Put the steak and soup in a slow cooker and cook on high all day. Stir occasionally to keep from sticking. When done, the steak is very tender and makes its own gravy.
In a blender or food processor, blend or process the cottage cheese, milk, peanut butter, honey and cinnamon until well blended. Put into a container. Stir in raisins. Cover and store in the refrigerator until ready to serve. Spread on miniature rice cakes or toasted mini bagels for quick snack.
In a saucepan, melt 1/2 cup butter. Add flour and half and half. Cook until slightly thickened. Crumble in cheese; blend and allow mixture to cool. Add whipping cream, egg and sour cream, blending well after each addition. Add remaining butter (melted). Fold in corn meal. Fold in ham. Spread into 9 x 13-inch baking pan and bake in 350° oven for 50 to 60 minutes.
In large bowl, place beans and water to cover 2 inches above them; set aside to soak overnight. Or, to quick soak, place beans and water in 5-quart Dutch oven. Heat to boiling over high heat. Boil beans 2 minutes. Remove from heat. Cover and let beans stand 1 hour. After beans have soaked, drain in colander and rinse with cold water.
Cook meat 4 hours on top of stove or in 350° oven. In this mixture combine dry soup, wine and soup. Serve with buttered noodles sprinkled with poppy seed, baked potato and toast.
Toast waffles in toaster. When done, put 2 scoops ice cream on 1 waffle. Put other waffle on as lid. Roll in nuts or jimmies. Enjoy!
Combine hamburger, milk, cracker crumbs, salt and pepper. Mix well and shape into 1-inch balls. Place in 9 x 13-inch pan. Combine onions, green peppers, vinegar, water, sugar, Worcestershire sauce and catsup. Pour over meatballs. Bake at 350° for 50 minutes or more. Turn meatballs a couple times during baking and spoon the sauce over them. Add pineapple and smoky links at end of baking time. Bake 10 minutes longer to reheat all. Serve in fondue dish or pan to be kept warm.
Place apples in a 10 x 13-inch dish. Melt margarine. Mix with cheese, flour and sugar. Spread over the apples. Bake at 325° for 30 minutes. This is great with turkey or ham for a special holiday meal.