HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the cream cheese, powdered sugar and butter; set aside. Mix together the vanilla pudding and milk. Fold Cool Whip into pudding mixture. Mix pudding mixture with cheese mixture.
Remove skins from the bananas. Cut in halves lengthwise. Put in shallow pan. Mix all ingredients. Bake in slow oven 20 minutes. Baste bananas with half of the mixture.
Heat oven to 325°. Brown turkey in margarine in frying pan. Remove to casserole dish. Cook onion in remaining margarine; stir in soup and sherry. Pour over turkey. Bake casserole, covered, for 1 hour. Serve over rice.
Combine butter, 1 egg, pecans and cake mix. Mix well and press in the bottom of a 9 x 13-inch cake pan. (Mixture will be stiff.)
Sift flour, sugar and cinnamon into large mixing bowl. Add vanilla and oil, then one egg at a time. With electric mixer, beat until smooth. Fold in nuts and bake in ungreased tube cake pan at 350° for about 1 1/2 hours. Leave in pan until cool. This cake can be used with or without being iced.
Cut the flour, shortening and salt together in a bowl. Mix the egg, vinegar and water together in a cup. Add to the flour mixture. Makes two 9-inch crusts.
Combine thawed potatoes and the next 7 ingredients. Top with corn flakes and butter. Bake, uncovered, for 50 to 60 minutes at 250°.
Combine all ingredients in order and mix well. Pour into greased deep 10-inch pie plate. Bake 45 minutes or until golden brown at 350°.
Chop fresh cabbage. Put in skillet with butter, hot water and a pinch of red pepper. Cook over high heat 8 to 10 minutes. Do not overcook. Sprinkle with salt and serve.
Cook onion and celery in broth only for 5 minutes. Crumble corn bread and biscuits with pepper and sage. Add to mixture, stirring until all bread is moist and soft. Add chopped boiled eggs; turn by hand for 1 to 2 minutes. Dressing should be rather soft. Pour in a 2-quart baking dish and cook at 400° for 40 to 45 minutes.
Beat cream and 1/2 cup sugar until creamy. Add large tub of Cool Whip. Pour into graham cracker crust. Chill. Top with cherry pie filling and 1/2 cup sugar.
Prepare the chocolate pudding with 2 cups milk, following package directions. When the pudding is prepared, layer it with the whipped topping in parfait glasses. Start with chocolate pudding and finish with whipped topping. There should be about 3 layers of each. Top each serving with a cherry. Makes 4 servings.
In large Dutch oven or kettle, heat oil over medium heat. Brown beef; add onions, carrots, celery, tomatoes, water and bouillon. Bring to boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50 to 60 minutes or until barley is done. Yields 10 to 12 servings (3 1/2 quarts).
To make crust, follow directions on graham cracker crust box (make 2 pies). Sprinkle cinnamon on crust. Combine Cool Whip, cream cheese and confectioners sugar. Mix with mixer and spread over pie crusts. Just add blueberries on top. Chill and serve.
Cream sugar and oil. Add eggs one at a time. Add flour and milk alternately. Add cocoa, salt and vanilla. Add food coloring last. Mix all ingredients well. Pour into greased tube pan. Bake at 325° for 1 1/2 hours.
Note: This salad takes time to prepare since each layer must set until firm before the next layer is added.
Mix milk, Cool Whip, fruit and nuts until well blended. Mix the lemon juice in last; do not omit, this is what makes the pie set. Spoon mixture into pie shells and chill until ready to serve. The pies can be frozen.
Mix all ingredients in one bowl. Pour into 9 x 13-inch (greased and floured) baking pan. Cook at 350° for 30 to 35 minutes. Top with cream cheese icing or powdered sugar.
Boil sugar, margarine, egg, dates and nuts 5 minutes until blended. Add Rice Krispies. Cool. Drop by tablespoon in powdered sugar.
Brown the ground beef with the onions in a skillet. Add soup, water and noodles. Cover. Cook until noodles are tender. Add beans, 1/2 of cheese and seasonings. Pour into a casserole dish. Sprinkle with remaining cheese. Bake at 350° for 45 minutes. Makes 8 servings.
Sift all dry ingredients together twice. Mix in raisins and caraway seed. Add buttermilk and mix all together. If batter is dry, add 1 or 2 tablespoons more buttermilk.
Cut chicken into 1-inch pieces. Heat 2 to 2 1/2 inches oil to 360°. Mix remaining ingredients until smooth. Dip chicken in this and fry until golden brown, turning once. Drain. Serve with Lemon Sauce.
Prepare chicken and put in a large casserole.	Add the onion, bell pepper, salt, pepper and cream of mushroom soup. Cover and cook in oven at 375° for 1	1/2 hours or until done. Serve rice and a green salad.
In heavy skillet, stir together syrup, cinnamon, butter and salt. Cook and stir over medium heat until mixture becomes brown and starts to thicken. Add vanilla and the nuts and toss until the nuts are covered.
Saute sausage, rice and onion together in skillet, stirring often, about 5 minutes. Pour off fat. Cool, and add seasoning and cottage cheese. Drop cabbage leaves into boiling water for about 1 minute; drain. Divide rice mixture into four parts. Wrap each part in 2 cabbage leaves and fasten with a toothpick. Arrange in a 1-quart casserole. Mix soup, milk and sour cream together. Pour over cabbage rolls and bake, covered, at 350° for 1 1/4 hours. Yield: 4 servings.
Cook and stir beef, onion and garlic in oil in 8-inch skillet over medium heat until beef is brown. Stir in mushrooms, 1/2 cup water, the catsup, instant bouillon, paprika and salt. Heat to boiling. Reduce heat; cover and simmer until beef is done, about 15 minutes. Mix 1/4 cup water and the flour. Stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream. Heat, stirring occasionally, until hot. Serve over buttered macaroni.
Press bread like pizza dough. Mix all ingredients together. Put mixture on dough, saving a little for top. Put pepperoni on dough and Mozzarella cheese. Roll up like jellyroll, pinching ends together. Brush remaining mixture on top. Spray cookie sheet. Bake at 350° for 25 minutes. Cool and slice.
For Microwave: Combine dry ingredients. Stir in soup, milk and Egg Beaters. Pour into microwave-safe 4-quart bowl. Microwave on High for approximately 6 minutes or until surface appears dry. Remove and allow to sit approximately 5 minutes before serving.
Mix all ingredients well; form small balls. Bake at 350° for 15 minutes or until golden brown.
Combine all ingredients, except vegetables, until smooth. Add vegetables (well drained) and stir. Serve with platter of celery and carrot sticks, raw cauliflower bits and cherry tomatoes to dip.
Peel bananas, wrap in foil and freeze for several hours. Chop bananas into about 1-inch long slices. Place bananas in blender with 1/8 to 1/4 cup skim milk and blend at medium speed, turning blender on and off to combine bananas and milk (consistency should be lumpy). Add strawberries (or other frozen fruit), a few at a time. Add Equal, vanilla and enough milk to make a creamy consistency. It is done when mixture has look of soft serve ice cream. This mixture does not freeze well, but may be frozen up to about 30 minutes.
Preheat oven to 350°. Prepare cake mix as directed on package. Pour 2 cups of batter into greased 13 x 9-inch pan. Bake 15 minutes. In heavy saucepan over low heat, melt caramels and margarine. Remove from heat. Add sweetened condensed milk. Mix well. Spread caramels over cake. Spread remaining batter over caramels. Top with pecans. Bake 30 minutes or until cake springs back when lightly touched. Cool.
Make cake according to directions and bake in a greased and floured jelly roll pan. While cake is slightly warm, spread pineapple gently over top. Cool. Combine cream cheese, pudding mix and milk and beat until thick. Spread on top of cake. Spread whipped topping on top. Sprinkle with finely chopped nuts or coconut, if desired. Chill before serving.
Bring sugar, milk, oleo and cocoa to a boil while stirring constantly. Boil for 2 minutes. Remove from heat. Add salt, vanilla and oatmeal. Stir together. Drop by tablespoon on waxed paper. Cool completely.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla. Beat at medium speed until well blended. Add egg. Beat just until well blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Drop heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 7 to 8 minutes or until set and just beginning to brown. Makes 3 dozen.
Brown beef and drain off fat. I cook mine in a 350° oven with water about 30 minutes. Put beef, after salting with garlic salt, in a large saucepan. Add jars of sauce, tomato sauce and paste. Let simmer on stove. Boil water with salt added; put oil in at same time as noodles. Boil 10 to 13 minutes; drain water off of noodles. In 13 x 9-inch (at least) pan, layer sauce, cheese (mix eggs with cottage cheese), shredded cheese and Parmesan cheese. It makes about 2 layers. Don't put final layer of cheese until a few minutes before removing from oven or it will burn. Bake at 350° for 30 minutes.
Mash drained crabmeat. Add other ingredients and mix. Chill in refrigerator at least 1 hour before serving. Serve on crackers.
Mix all ingredients. Top with crushed Ritz crackers. Bake at 350° until bubbly.
Core apples and peel strips from top of each. Place 1 in custard cup. Fill core with 1 teaspoon butter. Microwave 2 minutes. Top each with 1 tablespoon caramel topping and 1 tablespoon nuts. Cook 30 seconds; let stand.
Melt butter on cookie sheet; add cracker crumbs and press out onto sheet. Layer other ingredients in order given and drizzle milk over all. Bake at 350° for 20 minutes. Cut into bars.
Brown hamburger and drain. Add diced onion and saute until tender. Add other ingredients and cook until heated through.
Cook and stir beef and onion in a heavy 3-quart saucepan until meat loses its red color. Stir in seasonings and olives. Pour in 3 cans tomato sauce and the water. Bring to a boil. Break uncooked spaghetti in half. Sprinkle in a little at a time, stirring it into the sauce. Cover tightly and simmer 25 to 30 minutes over low heat. Stir in cheese until it is melted. Serves 6.
Preheat oven to 350°. Heat oil in heavy flameproof casserole dish wide enough to accommodate single layer of chicken. Add chicken, salt and pepper. Saute for 5 minutes on both sides; remove from pot. Add garlic, all but 1 clove; saute until brown. Don't worry about scorching. Spread cloves; return chicken to pot. Add wine, thyme and rosemary; cover. Bake for 55 minutes; remove from oven. Heat cognac in small pan and light. Pour over chicken; shake until flames die. Sprinkle with parsley. Toast bread lightly; rub extra garlic (cut) on both sides of bread. To serve, place 2 pieces of bread on each plate, chicken, garlic cloves and sauce. Spread extra garlic cloves on bread. Enjoy.
Grind pickles and garlic together. Mix oil, ketchup and mayonnaise. Blend with the ground up ingredients. Makes about 3 pints. Refrigerate. (This makes enough to share with a friend.)
Melt margarine in 12 x 8 x 2-inch baking dish. Set dish aside. Combine bread crumbs, paprika and onion powder in a shallow dish. In separate bowl, combine egg substitute and mustard. Brush mixture on skinned chicken. Coat chicken pieces with bread crumb mixture and place pieces in prepared baking dish.
In a mixing bowl, cream 1 cup butter and sugar. Add flour and vanilla; mix well. Cover and refrigerate for 1 hour. Shape 1/2 cupfuls of dough into 1/2-inch thick logs. Cut logs into 2 1/2-inch pieces; place on ungreased baking sheets. Bake at 350° for 12 to 14 minutes or until lightly browned. Cool on wire racks. In a microwave or double boiler, melt chocolate and remaining butter. Dip one end of each cookie into chocolate and then into nuts; place on waxed paper until chocolate is set. Yield: About 5 dozen.
Combine all ingredients, except almonds and potato chips. Bake in greased casserole at 350° for 45 minutes. Top with nuts and chips. Bake for 15 minutes more. Serves 10 to 12.
Melt butter in saucepan. Blend in flour. Gradually add milk and cook until thickened. Add additional milk if sauce is too thick. Stir in steak sauce and season with salt and pepper. Blend in watercress. Serve immediately with hot poached, steamed or broiled fish. Makes 1 cup.
Bring 1 cup of water to a boil in a saucepan. Stir in the rice. Remove from heat. Cover and let stand for 5 minutes. Cook egg in margarine in a skillet until set. Add onion and rice. Cook and stir over medium heat until rice and onion are lightly browned, about 5 minutes. Combine remaining 1/3 cup water and soy sauce. Stir into rice. Serve hot. Yield: about 4 servings.
Fry hamburger meat, onion and bell pepper in a pan and drain. Boil cabbage until tender and drain. Mix cabbage with meat and add cheese and soup. Cook all ingredients until cheese is melted. Put spoonful of ingredients into a section of bread dough. Pinch ends together to seal and bake at 400° until brown.
Blend deviled ham, olives, mustard and hot sauce. Form into a ball on a serving dish. Chill about 1 hour and then reform. Combine cream cheese and milk; frost ball with mix. Chill; remove from refrigerator 15 minutes before serving.
Cream sugar and butter. Add eggs, flour and soda and sour cream. Beat well. Bake at 325° for 1 1/2 hours.
Crust: Mix margarine, pretzels and 3 tablespoons sugar together; press into bottom of 9 x 13-inch baking dish. Bake at 375° for 10 minutes.
In small bowl, combine all ingredients; mix well. Serve with fresh fruit, vanilla wafers and graham crackers. This is wonderful for strawberries!
Combine all ingredients in a bowl. Place in blender; whiz until very smooth. Empty into pie crust. Smooth top. Bake at 350° for 45 minutes. Top with fruit topping.
In heavy iron skillet, mix sugar and syrup; cook, while stirring, until sugar is dissolved. Stir in raw peanuts and cook (on medium-high heat) until mixture turns brown and peanuts start popping. Remove from heat; add salt and soda. Stir as little as possible to get mixed. Pour on buttered cookie sheet. Let cool; break into pieces.
Pull apart layers of dinner roll. Wrap little wieners inside pastry. Secure with toothpick. Bake at 400° for 10 minutes.
Preheat oven to 350°. Grease and flour 13 x 9-inch baking pan. In 1 1/2-quart mixing bowl, combine vanilla wafers, melted butter and vanilla; stir to blend. Press into prepared pan. Sprinkle with coconut, chocolate and butterscotch pieces. Pour condensed milk all over the top; sprinkle with peanuts. Bake near center of 350° oven for 20 to 27 minutes or until edges are lightly browned. Cool completely. Cut into bars. Cover; store in refrigerator. Yield: 3 dozen.
Stir sugar, corn syrup and water over low heat until dissolved. Cook without stirring over high heat to the hard crack stage, 310°. Remove from heat. Add coloring and flavoring if desired (1 teaspoon vanilla, 1 1/2 teaspoons peppermint extract, 1/2 teaspoon almond extract or a few drops of oil of cinnamon). Pour the mixture onto a greased cookie sheet or shallow pan. When cold, break into pieces. Makes about 1 sheet pan.
Cook broccoli. Mix together soup and cheese, gradually adding milk, mayonnaise and egg. Place broccoli in casserole dish. Pour mixture over the top. Then put a teaspoon of butter and bread crumbs over the casserole. Bake at 350° for 45 minutes.
Mix together eggs, sugar, salt, milk and vanilla. Strain custard mixture into unbaked pie shell. Sprinkle with nutmeg. Bake in hot oven at 425° for 25 to 35 minutes or until knife comes out clean.
Melt and blend together the first 3 ingredients. Add cereal. You may also use corn puffs and roasted peanuts, if desired. Stir to coat cereal. Spread on cookie sheet to dry a bit, then put into 2 large plastic bags with powdered sugar. Shake lightly to coat cereal pieces. Store in airtight container.
Grease baking sheet or line with wax paper; set aside. In a 1-quart microwave-safe casserole, combine caramels, butter and milk. Cook, uncovered, on High for 1 to 2 minutes or until soft enough to stir smooth, stirring once during cooking. Stir in nuts. Drop from a teaspoon onto the prepared baking sheet. In a 1-cup glass measure, combine chocolate chips and shortening. Cook, uncovered, on High, for 1 to 2 minutes, or until soft enough to stir smooth, stirring once during cooking. Just like caramels, chocolate pieces retain their shape even when melted. Drizzle chocolate over each cluster. Cool to room temperature. Cover and chill until firm. Store tightly covered in the refrigerator. Yields about 25 pieces.
Dice up scallions. Mix with cream cheese and French onion soup mix. Serve with crackers or tortilla chips.
Spray baking dish with Pam. Combine all ingredients except cheese and spread over fish or chicken. Sprinkle with Parmesan cheese and bake until fish is flaky or chicken is moist but not pink.
Bring to a boil; drop fresh or frozen quail in and cook on low heat until tender. Let stand in water 1 to 3 hours.
Brown pork chops and remove from pan. Add tomatoes, onion, green pepper, salt and pepper. Mix together and add rice. Add water and mix. Lay pork chops on top. Cover and cook 35 minutes or until rice is tender.
Line a 9-inch quiche dish or deep-dish pie plate with pastry. Trim excess around edges. Prick bottom and sides of pastry with a fork. Bake at 425° for 5 minutes. Cool. Sprinkle crabmeat, cheese, green onions and 1 tablespoon parsley evenly into pastry shell. Combine next 4 ingredients, stirring well; pour over crabmeat mixture. Bake at 325° for 35 to 40 minutes or until set. Let stand 10 minutes before serving. Garnish with parsley sprigs, if desired.
Mix gelatin in hot water and stir until completely dissolved. Add cream cheese (broken into small pieces), fruit cocktail, marshmallows, and pecan pieces. Mix together. Refrigerate to allow gelatin to set. Remove from refrigerator and fold in Cool Whip. Return to refrigerator for several hours to set.
Mix ingredients in the order given. Drop by spoonful onto baking sheet. Bake in a 350° oven for 8 to 10 minutes.
Invert cake onto a serving plate. With a serrated knife, carefully cut a one inch layer from the top of the cake. Remove the layer and set aside. Cut around cake 1 inch from the outer and inner edges to within 1 inch of bottom. Carefully tear out the center portion of the cake to leave a shell. Remove crumbled portion.
Chop fine the zucchini, bell peppers and onion. Mix with salt. Let stand, covered, in refrigerator overnight. Drain and rinse in cold water. Add remaining ingredients. Cook 20 minutes and seal in hot jars. Makes 6 pints.
Mix soups and rice together in bottom of a 9 x 13-inch baking dish that has the melted margarine in the bottom. Layer chicken on top and sprinkle salt, pepper, onion and garlic powder to your taste. Cover with aluminum foil and bake in a 350° oven for at least one hour.
In skillet, saute onion and pepper in butter until soft. Add potatoes and saute 2 minutes. Add tomatoes. Cook over high heat until slightly thickened. Add beans. Heat thoroughly. Sprinkle with cheese.
Chop vegetables into bite-size pieces and chop green onions. Combine remaining ingredients into a sauce and pour over the vegetables. Let marinate 2 hours or overnight. Sprinkle top with bacon chips just before serving. Optional topping: sliced black olives or raisins.
Beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together dry ingredients, add to pumpkin mixture and mix well. Spread batter into an ungreased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. When cool, put Cream Cheese Icing on top.
In small bowl, combine all the ingredients and season to taste. Refrigerate, covered, and serve chilled. Will keep in refrigerator several weeks. Sauce is good with hot or cold seafood. Yield: 1 1/2 cups.
Peel and slice the raw sweet potatoes. Melt butter in the bottom of a skillet; add raw sliced sweet potatoes. Cover with the sugars. Pour over the water and cover. Cook over medium heat until mixture thickens and the potatoes are tender. Add vanilla just before serving.
Beat eggs until foamy. Beat in sugar and vanilla. Sift dry ingredients and stir into other ingredients. Mix in nuts and chopped dates. (Best if mixed with hands to blend dates completely into mixture.) Spread into greased 8-inch square pan. Bake in moderate slow oven (325°) for 25 to 35 minutes or until top has a dull crust. Cut in finger sized pieces while warm. Cool, then remove from pan and roll in powdered sugar. Makes 21 fingers (1 x 2 1/2-inches).
Mix first four ingredients together. Add flour and baking powder. Mix well. Bake in a cake mold 1 hour in a 325° oven.
Preheat oven to 375°. In medium saucepan combine mincemeat and water. Cook as package directs. Cool completely.
Mix all ingredients together with electric mixer. Add pear juice, if needed, to make the mixture smooth. Put in a greased pan (about 2-quart dish). Cover with topping. Bake at 350° for 35 minutes.
Preheat oven to 450°. Combine all ingredients and shape into 1 1/2-inch balls. Place in oven and bake for 10 minutes. Remove from oven and drain.
Sift flour; measure. Add salt and sift again. Combine margarine and boiling water in saucepan. Keep over low heat until butter is melted. Add flour all at once and stir vigorously over low heat until mixture forms a ball and leaves side of pan. Remove from heat. Add unbeaten eggs one at a time, beating thoroughly after each egg; continue beating until a thick dough is formed. Drop by small teaspoon on greased sheet. Bake at 400° until beads of moisture no longer appear on surface 20 to 22 minutes. When cool, cut tops off. Put a small amount of chicken or crab salad in puff. Replace top. Refrigerate. May be frozen and filled later.
Brown ground beef and onions in a skillet. Drain off excess grease. Add celery soup, chicken soup, and tater tots. Mix well. Pour into a greased 12 x 8 baking dish. Bake at 325 degrees for 1 hour.
Mix flour with baking soda. Combine butter, sugars, pudding, and vanilla in large mixing bowl. Beat until smooth and creamy. Beat in eggs, gradually adding flour mixture. Then stir in chips & nuts.
Mix salt, flour and cream of tartar in large pan. Add water, oil and coloring. Stir until well blended. Cook over low heat, stirring constantly, until mixture gets rubbery. Turn dough onto flat surface and knead. Keep in airtight containers.
Combine 1 cup water, cloves and cinnamon. Simmer, covered, for 10 minutes. Add honey, 1 cup water and orange juice, bringing to boiling. Remove from heat and add tea bags. Let steep, covered, for 5 minutes. Remove tea bags and spices. Pour into cups and serve at once with floaters of quartered orange slices. Yields 4 to 5 servings.
Melt butter and blend in flour. Gradually add milk and cook over moderate heat, stirring constantly until thickened. Blend in cheese, salt and seasonings. Yields 1 quart.
Combine marshmallows, dates and walnuts; mix thoroughly with 1 3/4 cups cracker crumbs. Add unwhipped cream; mix well. Shape into roll; coat in remaining crumbs. Wrap well in waxed paper; refrigerate for at least 6 hours. Slice; serve with whipped cream. Makes 8 to 10 servings.
Cook chicken with onion, salt and pepper. Debone chicken. Mix soups and broth. Layer chicken and soup mixture and vegetables. Mix together flour, buttermilk and butter. Pour on top. Bake at 350° for 45 minutes or until crust is brown.
Melt butter; add flour and a little of the quart of water, enough to get it mixed. Then add broccoli, 1 quart milk and rest of 1 quart water. Stir until it begins to thicken, then add rest of milk, water and chicken soup. Let simmer for awhile. Stir frequently to keep from sticking. When serving, add a little grated cheese to each serving.
Tear crusts from bread; line in bottom of 9 x 13-inch pan. Layer cheese, ham and broccoli, then bread centers. Mix eggs, milk and onion, then pour over top. Bake at 350° for 60 minutes.
Cook the onion and tomato in butter. Add to remaining ingredients. Heat in oven for 30 minutes at 325°.
In a saucepan mix milk and sugar together and bring to a boil. On low flame cook until a drop forms a ball in water. Remove from fire and add pecans, vanilla and butter. Beat until slightly thick. Drop spoonful on wax paper.