HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add milk to pudding and beat exactly 2 minutes. Fold in sour cream and Cool Whip. In 13 x 9-inch pan, layer wafers and bananas; pour pudding to cover. Put another layer of wafers and bananas. Pour remaining pudding mixture over this. Garnish with finely crushed wafer crumbs. Refrigerate overnight.
In large bowl, combine. Put frozen strawberries in jello and hot water. Mix well, then set up for 20 minutes, stirring occasionally. Then pour over second layer of salad. Refrigerate and let set up good.
Mix all vegetables. Add all other ingredients. Stir every 5 minutes for 20 minutes. Store in refrigerator. You may double recipe. Makes 1 gallon.
Cook cabbage leaves in boiling salted water for 2 minutes. Drain. Mix meats, crushed crackers, onion, salt and pepper. Add beaten egg. Mix well. Place 3 tablespoons of meat mixture on each leaf and roll. Fasten with toothpick. Put in large skillet and cover with spaghetti sauce. Cover skillet and simmer about 1 hour.
Brown the seasoned chicken in the vegetable oil. Remove and brown sausage in same skillet. Remove the sausage and most of the oil from the skillet. Add the onions, garlic, bell pepper and green onions. Brown the vegetables, adding water to keep them from sticking to the skillet. In a 16 to 20-quart pot, place the browned vegetables. Add the chicken and sausage. Add the tomatoes and the 10 cups of water. Add salt and peppers to taste. Bring mixture to a rolling boil and add the washed rice. When this comes to a good boil again, lower the heat and let the water boil out. Stir well and lower the fire again, then cover. After 15 minutes, uncover, stir well and cover again. Do not keep stirring. Leave over a low flame for 45 minutes; excess stirring will make the rice mushy. Makes 16 quarts. May be frozen for 2 months.
Mix sugar and cornstarch together. Beat egg yolks. Add milk and then add this mixture to sugar and cornstarch. Add butter and pineapple; cook in double boiler until thick. Add vanilla. Pour into baked pie shell. Top with meringue and brown.
Place potatoes and onions on double thickness of aluminum foil. Dot with butter. Sprinkle with salt and pepper. Wrap tightly. Cook on grill over direct heat for about 1 hour or until tender, turning potatoes over half way through cooking.
Peel and clean carrots. Cook until tender, drain and slice. Place in a bowl. Mix the rest of the ingredients in pan and cook until heated, then pour over carrots. Let set overnight. Salt and pepper to taste.
Cook onion and celery in butter 8 minutes stirring. Add broth and raisins, bring to a boil. Occasionally stir in stuffing mix. Cover & cook over low heat 2 minutes or heated through. Serve as a side dish with chicken, turkey or pork. May be placed in a greased baking dish and refrigerated. To serve, cover and bake at 350° 30 minutes or until hot.
Saute vegetables in margarine and seasonings. Layer beans, carrots and mushrooms in casserole. Top with onions. Bake at 325° for 45 minutes. Serves 10 to 15.
Combine dry ingredients. Cream shortening; add sugars and beat well. Add peanut butter, egg, water and vanilla. Blend in dry ingredients. Roll dough into small balls; place on greased cookie sheet. Press with fork dipped in flour. Bake at 325° for 15 minutes. Yields approximately 2 1/2 dozen.
Cook, covered, in a crock-pot on high for 3 hours. Uncover and cook on low for 1 hour.
For fresh vegetables, cook until tender. For frozen vegetables, cook as directed. Drain and put in bottom of large baking pan. In saucepan, mix soup, onion, cheese and mayonnaise; heat. Add beaten eggs to saucepan; mix. Pour over vegetables. Cover with buttered Ritz cracker crumbs. Bake at 350° for 30 minutes.
Shred the cabbage. Shred the onions and separate the rings. In a large glass bowl, put a layer of cabbage, layer of onions and 1/4 cup sugar, then second layer of cabbage, second layer of onions and 1/4 cup sugar. Make third layer the same way. Now, in a pot, put the vinegar, oil, 1 tablespoon sugar, celery salt and prepared mustard. Bring to a boil. Pour all vinegar solution over cabbage. Cover. Toss after couple mix and let sit in the refrigerator until next day. (Has to always be made the day before.)
Bring sugar, syrup and butter to a rolling boil. Remove from heat and stir in peanut butter. Pour over Rice Krispies and mix lightly. Pour mixture into a greased 9 x 13-inch pan. Press mixture into pan. Let cool. Cut in squares and serve.
Mix mayonnaise, sour cream and package of Knorr vegetable soup, chopped green onions and chopped water chestnuts. Add the chopped spinach that has been thawed, drained and squeezed dry. Mix the ingredients well and then refrigerate until ready to serve.
Sift together dry ingredients. Add sugar, eggs, oil and strawberries. Mix well. Divide into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix all ingredients together and let set for a few minutes. This is excellent to serve with strawberries, cantaloupe, honeydew, bananas, kiwi and grapes.
Grease and flour a 9 x 12 cake pan. Peel, core and chop apples. Beat eggs. Combine oil, sugar, eggs and vanilla. Mix well. Add flour, baking powder and cinnamon. Mix well. Fold in apples and nuts. Pour in cake pan. Bake at 325° for 45 to 50 minutes. Cool. Top with cream cheese icing.
Combine all ingredients and mix well. Pour into a lightly greased 1-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until firm. Yields 4 to 6 servings.
Mix together soda and sour cream and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and sour cream mixture alternately to butter mixture. Stir in bananas and chocolate chips. Add vanilla and salt. Place in a greased and floured loaf pan and bake at 350° for about 40 to 45 minutes. Use cake tester.
Mix together wafers and butter. Press 3/4 of mixture in a 9 x 12-inch pan. Chill 30 minutes.
Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray. Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish another 3 to 6 minutes or until shrimp are just cooked through. Serve warm.
Preheat oven to 350°. Combine apples and raisins in 8 x 8-inch baking pan. Combine flour, sugar, baking powder and salt. Stir in egg with fork until crumbly. Sprinkle over apple mixture. Drizzle with butter and sprinkle with cinnamon.
Mix cornbread mix with	eggs and milk. Bake	at 425° until done. Take cooked	cornbread and soften bread, mix well using the drippings. Add salt and pepper to taste. Use 1 to 2 cans chicken broth. Bake in large pan until celery and onions are done.
In a large bowl, grate the carrots, apples, pecans and dates. Add the coconut, eggs, oil and vanilla and mix in. Add dry ingredients gradually and mix gently after each addition. Spoon into sprayed muffin tins. Bake at 350° for 18 to 20 minutes.
Brown cut up chicken with teaspoon oil in pan. In another pan, brown ground beef. Add taco seasoning to each. Layer 9 x 13-inch pan with Triscuits. Add chicken, ground beef and cheese. Bake in 350° oven for 30 minutes. Add lettuce and optional ingredients.
Place bread slices in single layer in shallow pan. Evenly drizzle 1/2 cup half and half over bread. In medium saucepan, mix sugar and water; bring to boil. Cover and reduce heat. Simmer 5 minutes. Remove from heat. Stir in vanilla. Return to medium heat. Add 1/3 of apple slices and simmer each portion 3 minutes. Remove with slotted spoon. Reserve sugar syrup. Line a buttered shallow 2 1/2-quart baking dish; top with 1/2 of poached apples. Make a layer of another 1/3 of the bread. Cover evenly with remaining apples. Cover with rest of bread. Beat eggs; mix in cinnamon and cardamon, then 1 1/2 cups half and half and sugar syrup from poaching apples. Pour egg mixture evenly over bread. Dot with butter. Bake at 350° until top layer is brown and crusty (1 hour).
Line sieve with cheesecloth and put over bowl. Dump yogurt into sieve and let strain in refrigerator overnight. The next day, wash and grate cucumber coarsely. Sprinkle with salt and set aside for 1 hour. Drain off juice. Mix strained yogurt, garlic, vinegar, cucumber and olive oil. Refrigerate 2 hours before serving.
Step 1: Caramelize sugar (heat sugar in pan until sugar turns brown; stir constantly).
Use heavy gauge aluminum foil and a large skillet or baking pan. Line pan with the foil, crisscross and have pieces of foil long enough to cover ham. Place ham in pan on foil and score the top of ham in crisscross pattern with sharp knife. Fold foil up around the ham, then slowly pour can of Coca-Cola over entire ham. Pat brown sugar on top of ham, then drizzle the honey on the ham. Seal ham securely with foil and bake at 350° for 3 hours.
Mix first 3 ingredients for crust and place in large glass pie dish. Refrigerate for 2 hours. Whip Dream Whip per instructions. Add confectioners sugar (one cup at a time) and blend well. Soften cream cheese and add to Dream Whip. Whip and blend. Pour into crust and refrigerate 2 or 3 hours. Remove from refrigerator and cover with 1 can of Thank You cherry pie filling. Refrigerate overnight.
I keep a large can of fruit cocktail and a can of crushed or tidbits pineapple in the refrigerator at all times. When needed, I open them and drain. Add miniature marshmallows and coconut and then mix with Cool Whip or any whipped topping.
Sift first five ingredients together. Cut in shortening until like cornmeal. Beat egg. Add orange juice and rind to egg then add to dry ingredients. Carefully fold in fruits and nuts. Grease 9 x 5-inch loaf pan. Bake 1 hour. Done when toothpick is clean when inserted. Cool on wire rack.
Fry parsley, green peppers and onions in cooking oil slowly for 15 minutes. Put this mixture in roaster. Add tomatoes, spices, salt and pepper; simmer 15 minutes, then add garlic. Dredge chicken in a mixture of flour, salt, pepper and paprika. Fry until brown. Lay chicken in the sauce; simmer at 275° in a covered roaster for 1 1/2 to 2 hours. Add currants 1/2 hour before serving. Arrange rice on a large platter. Pour sauce over this and place pieces of chicken on top. Sprinkle toasted almonds on chicken. Serves 8.
Peel, de-seed and slice cucumbers. Soak 24 hours in lime and enough water to cover. Rinse well. Mix together 1 cup vinegar, alum and red food coloring. Cover with water and simmer 2 hours. Drain. Mix together 2 cups vinegar, 4 cups water, sugar, cinnamon candy and cinnamon sticks. Bring this mixture to a boil every day for 3 days. On the third day, pack in jars. Makes about 7 quarts.
Blend bananas, oil, milk, nuts and egg. Add flour, brown sugar, baking powder and salt. Mix. Batter will be lumpy. Pour into paper lined muffin pans. Bake at 400° for 20 minutes or until golden brown. Yield: 1 dozen.
Mix all together. Put in a shallow baking dish and cover with aluminum foil. Bake in a 350° oven for 45 minutes. Serves 6.
Mix by hand in a large bowl. Pour into 3-quart microwavable cake dish (Bundt style best). Let set for 5 minutes. Microwave on High for 12 minutes. Let cool 4 minutes. Frost with Cream Cheese Frosting or Cool Whip.
Butter a 9 x 13-inch pan. Line with peanuts. Melt chips with milk. Stir in marshmallows. Melt. Pour over peanuts. Sprinkle remaining peanuts on top. Cool. Cut into bars.
Sift flour; mix with oatmeal, soda, salt and sugar. Cut in shortening. Add buttermilk. Divide dough in 10 parts. Roll each part very thin (use a knobbed rolling pin if you have one). Bake on an ungreased cookie sheet at 350° for 12 to 15 minutes or until brown.
Place prunes in bottom of 2-quart glass jar and pour vodka over them. Put jar in warm place and let sit for at least three weeks. Longer is better, if you can stand it. The liquid makes a great prune liquor and three of the prunes for breakfast will keep Grandma in the pink all day long. If Grannie is over 90, better use 100 proof vodka.
Mix all ingredients, except stuffing mix and margarine. Pour into a greased 2 1/2 to 3-quart casserole. Cover; bake at 350° for 40 minutes. Uncover. Melt margarine and stir in stuffing mix. Sprinkle stuffing mixture on top; place back in oven for a few minutes.
Cream together the sugar and shortening. Add the sour cream or buttermilk, eggs and vanilla; beat. Sift together and add the flour, soda, baking powder, salt and nutmeg. Roll out dough and cut. Place on greased cookie sheet and bake at 300° for 10 minutes or less.
Sift flour, sugar and salt together. Cut in shortening. Dissolve yeast in lukewarm water. Add beaten egg and then fill the cup with milk. beat this into the flour mixture and let stand for 2 hours. Knead and roll out into rolls. Let rise for 1 hour. Bake in a 400° oven for about 20 minutes.
Prepare rice and seasoning according to package. Melt butter in large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in milk and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimiento, parsley, almonds and cooked rice. Place in 2-quart casserole dish. Bake, uncovered, at 425° for 30 minutes. Makes 6 to 8 servings.
Melt oleo in a large casserole dish. Add cut-up chicken. Sprinkle rice on chicken. Add soups and water. Add chopped up onion. Bake at 375° for 1 hour.
Make crust first: Mix macaroon crumbs, 1/4 cup sugar, softened butter and 1 tablespoon water. Mix well; pat into an 8-inch cake pan and bake at 325° for 10 minutes. Cool.
Pour fruit and juice over marshmallows. Whip cream and fold into marshmallow mixture. Add strawberries and pecans. Put into tray and freeze.
Spray 9 x 13-inch cake pan. Place frozen rolls in pan. Sprinkle pudding, sugar and cinnamon. Melt butter and pour over rolls. Let rise all night. Bake at 350° for 30 minutes.
Mix all ingredients together. Form into patties and fry in hot grease in skillet. Makes great sandwiches.
Wash mushrooms. Remove stems and drain. Combine remaining ingredients and stuff mushroom caps. Bake about 20 minutes at 275°.
Blend syrup into cookie mix. Form into roll about 1 1/2 inches in diameter. Chill thoroughly. Slice. Bake in a 350° oven for about 10 minutes. Dough may also be dropped by spoon.
Mix crackers and butter. Press in 8 x 8 x 2-inch baking pan. Bake at 375° for 5 minutes. Cool. Beat cream cheese and sugar until well blended. Add whipped whipping cream. Pour into cracker crust and refrigerate for 2 hours. Add pie filling to top.
Brown and drain hamburger and onion. Add remaining ingredients. Bake about 20 to 25 minutes at 325°. Serve with nacho or tortilla chips.
Sift together flour, baking powder and salt. Cream sugar and butter; add egg, vanilla and milk. Mix well. Add flour to mixture. Make into ball. Chill. Roll and cut out with cutters. Bake at 350° until brown on cookie sheet. Can be doubled.
You will also need 1 six-inch clean clay pot, 1 silk flower with long stem, wax paper and ribbon.
Rinse pinto beans thoroughly. Combine beans and cold water in a kettle or Dutch oven. Bring to boiling. Simmer 2 minutes. Remove from heat. Cover and let stand one hour. (Or add beans to cold water and soak overnight.) Do not drain. Add ham hocks and onion. Cover; cook over low heat, for one hour, stirring occasionally. Remove ham hocks. Remove meat from bones; dice. Discard bones. Return meat to beans. Add tomato paste, chopped chili peppers and sugar. Cover and cook until beans are tender, about 30 minutes more, stirring occasionally. Add additional water, if needed. Makes 6 to 8 servings.
Mix together sour cream and taco mix. Layer in 9 x 13-inch pan in the following order: refried beans, sour cream mixture, lettuce, tomatoes, cheese, green onions and black olives. Serve with tortilla chips.
Layer ingredients in order listed in 9 x 13-inch pan. Bake in 325° oven for 45 to 50 minutes.
Brown beef; drain off fat. Put beef in bottom of pan or glass cooking dish. Mix rest of ingredients and spoon on top of beef. Bake until brown. You may layer the cornbread mix with the beef and cheese.
Dice pork and brown in oil. Add chopped onion and saute a few minutes. Add jalapeno chilies and stewed tomatoes. Salt and cumin. Let simmer until tender. Add a bit of water if mixture gets too thick before it is tender. Use to fill tacos, burritos or over rice. Sprinkle cheese over.
Cook chicken; tear into bites. Mix crackers with melted butter. Cover bottom of casserole dish with crackers. Place chicken pieces over crumbs. Mix sour cream, soup and broth. Pour sauce over chicken. Top with crumbs. Bake at 350° until bubbly and brown.
Mix all ingredients together and let sit for several hours or overnight. Just before serving, cut the top off the bread and scoop out the insides. Put the dip into the shell of the bread. Serve the scooped out insides and fresh cut vegetables with the dip. Delicious!
Blend all this together until smooth. Bake at 350° for 35 minutes.
Mix flour, sugar, shortening, ginger and cinnamon together and set aside 3/4 cup of dry mixture for topping. Add the rest of the ingredients to the remainder. Pour mixture into 8-inch square, greased baking dish and sprinkle the reserved dry mixture over the top to form an icing. Bake at 375° for 35 minutes.
Combine in a bowl the cream cheese, Velveeta cheese, pimentos (drained) and 1 package dry dip mix. Mix together until well blended. Roll in pecans and chill in refrigerator overnight. Serve with crackers.
The beans should be soaked overnight and then cooked in water to cover in the usual manner, adding no salt or meat. Cook until tender enough to mash with a fork. Cream melted margarine and sugar. Add vanilla and eggs and beat in mashed beans. Sift dry ingredients together, then stir into bean mixture. Stir in raisins, apples and nuts.
Mix pudding as directions give. Add pineapple without juice. Add sliced bananas. Pour over crust and top with Cool Whip.
In a 9 x 13-inch pan, crumble cookies on bottom of pan. Melt cream cheese in microwave. Mix with sugar. Pour over cookies. Mix pudding by directions and pour over cream cheese mixture. Put Cool Whip on top of this. Crumble more cookies on top of pie. Chill for 30 minutes.
Cook sugar, corn syrup and water in heavy saucepan to 275° on candy thermometer. Add peanuts, stirring until syrup turns light brown and peanuts begin to pop. Remove from heat and add margarine, vanilla and soda. Pour into greased jelly roll pan and spread to cover pan. Cool completely and break into pieces.
Bake a single pie crust and cool. Combine dry ingredients with milk and cook over medium heat until thick and bubbly. Lower the heat and add the egg yolks. Cook a little longer and remove from heat. Stir in vanilla. Pour into pie shell. Cover with a meringue and bake at 350° until meringue is slightly brown.
Heat water with butter added until butter melts. Mix flour, yeast, sugar and salt. Add water and egg. Knead on floured surface about 5 minutes. Put in greased bowl and let rise until double. Divide in half and roll out in a circle. Cut into 8 pie-shaped pieces. Brush with melted butter and roll up into crescent roll. Let rise until doubled and bake.
In a mixing bowl, combine all ingredients. Place in a 9 x 5-inch loaf pan. If desired, form a groove lengthwise along top of loaf 1/2 inch in depth and pour additional barbecue sauce in groove. Bake at 300° for 1 hour. Makes 8 servings.
Pour pineapple with juice into bowl. Mix in pudding. Add marshmallows, nuts and Cool Whip. Put in bowl and chill for 1 hour before serving.
Mix together the margarine and brown sugar in a large bowl. When creamy, add the egg, molasses and milk. Measure the remaining ingredients and add to bowl. Stir mixture well.
Combine all ingredients and mix well. Pour in plastic containers and freeze. Thaw in the refrigerator for 1 1/2 hours before serving. ALTERNATE WAY TO PREPARE. Place partially softened sherbet and ice cream in punch bowl. Gradually add carbonated beverages.
Brown meat, add onions and cook until tender. Mix in large bowl meat mixture, soups, beans and tomatoes. Layer in casserole (greased): half of meat mixture, chips, cheese, repeat. Brown in 400 degree oven until golden brown on top and thoroughly heated.
Bring 1 # 2 can of crushed pineapple to a boil. Add a 3 ounce package of apricot jello. Cool until thick. Prepare 1 box (2 packages) Dream Whip according to package. Mix 1 8 ounce package of softened cream cheese with 5 tablespoons milk. Fold the cream cheese and Dream Whip into the jello mixture and chill.
Drain beans and vegetables. Add soup as it comes out of the can. Top with fried onion rings. Bake at 325° for 25 minutes. Sprinkle cheese over top and bake additional 5 minutes. Add salt and pepper to taste.
Soak raisins in hot water. When plump, squeeze dry and use for decorating. Beat eggs, sugar and vanilla until light lemon colored.
Mix all but first 4 ingredients and almonds for the dressing. Add to the chopped chicken, celery, grapes, oranges and almonds. Toss lightly.
Heat oven to 350°. Spray oblong baking dish with Pam. Place roast (bone down) in dish. Sprinkle with salt and pepper. Roast in oven 20 to 30 minutes per pound or until done. Last 30 minutes of roasting time, cover roast lightly with foil. Place cornbread dressing lightly around roast and return to oven, for remaining 30 minutes.
Drain broccoli; set aside. Combine 1 1/2 cups milk, margarine, salt, pepper and onion in 4 cup glass dish. Microwave on High for 5 minutes. Combine remaining 1/2 cup milk and cornmeal; mix well. Stir into hot milk mixture slowly. Microwave on High for 3 minutes or until mixture thickens, stirring 3 times.
Mix all ingredients well. Refrigerate overnight (makes for easier handling). Take 1 rounded teaspoonful of dough and roll into the shape of a pencil (about 5 to 6-inches long), then shape into a figure 8 or whatever shape you desire. Bake at 375° for 10 minutes (no longer). They will look light in color.
Blend or beat and let stand 24 hours. This equals one 14 ounce can Eagle Brand milk and can be used in such.
Mix ingredients. Seal tightly and bake at 350° for 3 hours or until tender. Serve with white rice or egg noodles. Serves 4 to 6.
Place bread cubes in greased 9 x 13-inch pan. Sprinkle cheese over. Add browned sausage. Blend eggs, milk, mustard, salt and pepper and pour over ingredients in pan. Bake at 350° for 35 to 40 minutes.
Drain pineapple, reserving juice. In large skillet or heavy pan, brown ham in 2 teaspoons margarine; remove. In same skillet, brown potatoes and cook onion and peppers with thyme in remaining 4 teaspoons margarine until tender.
Melt butter in heavy saucepan. Add onion and leek; saute for 5 minutes without letting them brown. Stir in flour, combining it well with onion and leek. Add lettuce, frozen peas and chicken broth. Season with salt and pepper. Bring to boiling; simmer for 3 minutes. Remove from heat. Cool a little. Blend in the cream. Puree in blender. Return to saucepan. Reheat to serve, or serve well chilled, with a dollop of sour cream, if you wish.
Heat sugars, flour, margarine and milk until completely dissolved. Cool. Beat 3 egg yolks and 1 whole egg well; add vanilla. Add to cooled sugar mixture and pour in unbaked pie shell. Bake 35 to 40 minutes. Begin at 350° for 15 minutes, then lower to 250°. Top with meringue and brown.
When bacon is browned, add other ingredients and heat to boiling point. Pour over washed lettuce. Slice hard-cooked eggs may be added to make salad extra delicious.
Put soda in applesauce and let stand until ready to mix into cake. Cream butter and sugar; add eggs (unbeaten). Add applesauce, then 2 cups flour, which has been sifted with spices. Add raisins and nuts that have been rolled in the other 2 cups flour. Bake in 325° oven in a greased and floured tube pan for 1 to 1 1/2 hours.