HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour sugar, dates and butter in top of double boiler (over hot water). Leave over hot water until well blended. Remove from heat. Add coconut, nuts and Rice Krispies. Roll into balls. Roll in confectioners sugar.
Layer in a large bowl with bananas and vanilla wafers. Last layer should be bananas and vanilla wafers on top.
Dissolve jello in water. Add slightly frozen strawberries with juice and mashed bananas. Add pineapple with juice. Pour half mixture into 9 x 11 x 2-inch pan. Chill until set. Keep remaining jello at room temperature. Spread sour cream on set mixture. Add remaining jello over sour cream. Chill until set.
Combine cake mix, sour cream, water and eggs. Blend and then beat 2 minutes at medium speed.
Dissolve yeast and sugar in lukewarm water. Add melted shortening and beaten egg. Add flour, powdered milk and salt. Mix thoroughly. Cover and let rise until double. Work down and roll to 1/2-inch thickness. Brush with butter, sprinkle with cinnamon mix and roll up lengthwise. Cut into 12 (2 1/2-inch thick) rolls. Place on greased tray and let rise until double. Bake in 400° oven for 20 to 25 minutes. Brush with powdered sugar glaze.
Stir together first 2 ingredients; let stand. Combine remaining ingredients and bring this to a boil; add first mixture to this. Pour in a long cake pan and refrigerate.
Press hamburger in bottom of casserole dish. Spread mushroom soup over hamburger. Arrange Tots over soup until soup is covered. Bake at 350° for 1 hour.
Brown ground beef and sausage with onion; drain. Add Cheez Whiz. Spread on rye squares and place on cookie sheet. Put in freezer until firm. Store in Ziploc bags in freezer until ready to use. Bake at 350° for 8 to 10 minutes.
In a double boiler over hot water, stirring often, melt butter and chocolate. Remove from range and double boiler bottom; reserve. In a medium bowl, stir together flour and sugar; add eggs and vanilla and beat until smooth. Add reserved chocolate mixture and beat to blend. Fold in pecans. Turn into a buttered 13 x 9 x 2-inch baking pan. Bake in a preheated 350° oven until a cake tester inserted in center comes out clean, about 25 minutes. Loosen edges; cool and cut into squares.
Mix pudding, sour cream, 1/2 of Cool Whip and milk. Beat until fluffy. Alternate bananas in layers with wafers and pudding mix. Top with rest of Cool Whip.
Combine cocoa, sugar, flour and salt. Beat egg yolks; add milk. Gradually blend in all ingredients with eggs. Cook until mixture thickens; add butter and vanilla. Cook 2 minutes longer. Turn into pie shell. Add meringue and cook a few minutes in oven.
Core and cube apples. (Leave skin on for color). Pour lemon juice over apples and stir well to coat pieces and prevent them from turning brown. Let them set 10 minutes or so while preparing other ingredients.	Combine apples, celery, raisins, and walnuts. Mix yogurt, honey and salt. Stir until well blended. Add dressing to apple mixture, mix well. Can serve on lettuce leaves. Yield: 4 -6 servings.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Mix and sprinkle the bottom of the pan with coconut and pecans. Mix the German chocolate cake according to the package directions; pour over coconut/pecan mixture.
Mix all ingredients together; pat into a jelly roll pan. Bake at 275° for 1 hour.
Dissolve yeast in the warm water. Add salt, sugar and eggs; mix well. Add half the flour and all the melted shortening. Mix well. Add remaining flour and knead to a soft dough. Put in refrigerator. When doubled, work down. Grease lightly. Always keep well covered. Keeps well for about 5 days. Can be used for dinner rolls, coffee cake or cinnamon rolls.
Mix all juices. Add ginger ale and almond flavor just before serving. Garnish with orange slices.
Steep tea bags in hot water for 5 to 10 minutes; remove bags. Add cold water, sugar, orange and lemon concentrates and bourbon; mix well. Pour into plastic cups and freeze. Serve frozen with a spoon.
Add cheese to pie crust mix. Prepare according to directions. Roll dough 1/4-inch thick. Brush with egg white; sprinkle with salt and nutmeg. Cut in strips 1/2 x 5-inches. Twist and place on ungreased baking sheet. Bake 10 minutes at 425°. Makes 3 1/2 dozen.
Rinse pickles with cold water after taking off juice and drain again. Cut into slices and put in one or more jars. Make syrup with vinegar and sugar. Bring to a boil and simmer 5 minutes. Remove from heat and add ground allspice and pour over pickles. Add a clove of garlic to each jar. Put jars in refrigerator. They are ready to eat in 2 days. Very good!
Prepare jello as directed on box. Drain the crushed pineapple. Add 1/2 cup pineapple and the small marshmallows to jello and set. Take the beaten egg and add flour, pineapple juice, sugar and butter. Cook until thick. Add cream cheese and cool. Beat Dream Whip and add to cool mixture. Spread on cold jello and chill.
Crumble ground beef into a 3-quart microwave-safe casserole. Add onion, garlic and green pepper.
Dissolve strawberry gelatin in boiling water. Add frozen berries immediately. Put aside about 5 to 10 minutes, until partially set. Add the pineapple and nuts. Pour half in an 8 x 8 glass dish. Let set. Stir sour cream into remaining mixture and pour over first layer. Chill until set.
Heat chocolate in baking dish (9 x 9 x 2-inches) for 5 minutes or just until soft. Spread in an even layer. Sprinkle walnuts on top, pressing in. Beat egg until foamy in a small bowl. Beat in sugar until well blended. Mix in coconut. Spread evenly on top of chocolate-walnut layer. Cut candied cherries into 1/8-inch pieces. Place on top in even rows. Bake in moderate oven at 350° for 15 minutes or just until coconut topping is set. Cool in pan on wire rack; cut into 1-inch squares; just leave in pan. Chill until ready to serve, then cut again and remove.
Blend all ingredients in blender on medium speed for 3 minutes. Pour into large pie pan. Let set for 5 minutes. Sprinkle with nutmeg. Bake at 350° for 45 minutes or until set.
Combine one head of cabbage, chopped fine with green onions. In a small amount of oil, brown sesame seed and almonds, stirring constantly. Break up Top Ramen noodles. Reserve seasoning packets for dressing. Toss together raw noodles, cabbage, onions, almonds and seed. Add cooked chicken.
Beat cream until stiff; add vanilla. Break Heath bars with hammer until crumbled and add 6 bars to cream and mix. Save 3 crumbled bars to sprinkle on top.
Preheat oven to 350°. In a large bowl, combine Ricotta and Mozzarella with 1/2 cup Parmesan cheese, egg whites, salt and pepper. Mix well. Cook ziti al dente and drain. Combine ziti, cheese mix and 3/4 jar of sauce. Mix thoroughly. Place in an 11 x 7-inch baking dish sprayed with low-fat Mazola spray. Top with remaining sauce and Parmesan cheese. Bake 35 to 40 minutes.
Slit top off plastic bag containing cake mix and pour in the pudding mix; blend. Mix together bananas, cooking oil and water with eggs, then beat in the combined cake mix and pudding mix. Beat at high speed for 1 to 2 minutes. Stir in walnuts; pour into buttered Bundt pan or a loaf pan. Bake at 350° for 50 to 55 minutes, until top is golden brown and cake begins drawing away from sides of pan.
Mix cottage cheese and orange jello. Add Cool Whip and fruit. Let stand in refrigerator overnight.
Stir the mix to distribute chips and nuts evenly. Combine with vanilla and eggs. This creates a heavy batter.
Brown the hamburger; season to taste. Add the chopped onion and peppers, if desired. Add the chili, Cheddar cheese soup, nacho cheese soup and tomato paste to the meat mixture. Cook on low heat until heated thoroughly, stirring frequently. Serve with tortilla chips.
Wash dry and tear lettuce into pieces. Place in a large salad bowl that has been rubbed with cut garlic. Cut up remaining vegetables as desired; add to lettuce. Add salt and pepper and toss. Serve with dressing that consists of 1 part lemon juice or wine vinegar to 2 parts olive oil. Garnish with feta cheese, olives and anchovies. Sprinkle with fresh herbs or dried oregano.
Cook broccoli and rice separately as directed on package. Saute onion and celery in 1/2 stick of oleo. Combine rice and broccoli with all ingredients in a casserole dish. Bake at 300° for 30 minutes. This dish can be frozen.
Preheat oven to 350°. Mix together sugar, eggs, oil, pumpkin and cinnamon. In a separate bowl mix together flour, baking soda, baking powder and salt. Then add to wet mixture. Mix in chocolate chips and nuts. Bake in a greased Bundt or angel food pan for 1 hour. This cake is very moist so a toothpick won't come clean when you check it.
In a large mixing bowl combine apples, cinnamon, flour, sugar and vanilla. Mix well. Fill one of the ready-made pie shells with the apple mixture. Take the other pie shell out of its tin and put it on top of the apple mixture. Close the pie up by pressing your fork along the edge. Poke a few holes in the top of the pie with your fork so that hot air can get out as it bakes. Bake pie at 375° for one hour or until crust is golden brown. Cool and serve.
Mix pudding with milk; add Cool Whip into mixture. Layer all the ingredients in a large glass dish. Drizzle syrup over crackers and pudding.
Spread peanut butter on rice cake. Top with chocolate bar and marshmallows. Microwave 15 seconds. Let stand 30 seconds.
To clean crawfish, pour 1/2 lb. salt into a large pot of clean water. Add crawfish to pot and let them sit for 3 to 4 minutes and then drain.
Drain pineapple and oranges. Mix all ingredients well and pour into jello mold. Refrigerate. To be served with meal.
In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradual ly stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 2 cups Mozzarella, 1/2 cup parmesan cheese, basil, oregano and pepper; set aside. In a bowl, combine ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 9 x 13 x 2-inch baking dish; cover with one- third of the noodles. Top with half of ricotta mixture, half the spinach, and half of the chicken. Cover with one-quarter cheese sauce and one-third noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining Parmesan cheese over all. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes. Yield 12 servings.
Mix all ingredients and bake at 450° for 45 minutes to 1 hour.
Peel onions and slice very thin with mandolin or slicing section of a grater. Separate slices and boil in water for 1 minute. Drain thoroughly. Combine balance of ingredients in glass bowl and add drained onions. Press onions into the marinade with wooden spoon. Cover and let stand at room temperature for 24 hours, stirring occasionally. Store in refrigerator in sealed glass container. Will last for weeks. No limit to its uses. Good with cold meat, fish, poultry, in salads and on sandwiches. Makes 3 cups.
Brown meat in skillet with onion; drain. Add remaining ingredients. Simmer for 30 minutes.
Brown ground beef with onions and celery. Cook noodles according to package directions. Combine beef and noodles; add mushroom soup and catsup. Heat together and serve.
Mix in large glass bowl. Microwave 5 minutes on High. Stir and microwave until bubbly on top, about 3 minutes on High. Stir in vanilla, chocolate chips and nuts. Set in cold water and stir until it starts to set. Spread in an 8 x 9-inch buttered pan. May also be cooked over medium heat, stirring constantly, until boiling. Boil and stir 5 minutes. Continue with directions. Fudge should cook to soft ball stage.
Stir flour, salt, sugar and butter into corn. Beat eggs well and stir into milk. Mix together and pour into a greased baking dish. Bake in a slow oven at 325° for 20 or 25 minutes. Stir from the bottom 3 times while baking.
Put as listed into casserole dish. Bake at 350° for 1 hour.
Mix eggs, salt and milk well. Dip bread into mixture, coating each side well. Brown both sides of bread in butter on hot griddle. Serve hot with syrup, honey or a sprinkling of confectioners sugar.
Mix all ingredients together and cover tightly. Put in refrigerator overnight. Top with crushed potato chips. Bake at 350° for 45 to 60 minutes.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat 1 to 2 minutes. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate 4 hours. Store in refrigerator. Makes 8 servings.
In medium saucepan, over low heat, blend milk into cream cheese. If necessary, beat smooth with rotary beater. Stir in chives, onion and salt. Add cubed potatoes; stir carefully to coat.
Combine all the ingredients in a large bowl and use as a marinade for chicken, pork and lamb or on ham before roasting or broiling.
Cook wild rice as directed; let cool. Cut up chicken and grapes. In a large bowl, mix together all ingredients except nuts. Chill before serving.
Mix all the ingredients and press into 9 x 12 dish. Bake 15 to 20 minutes, until lightly brown. Cool completely.
Mix sour cream, garlic, celery salt, salt, lemon juice, Worcestershire sauce, pepper and paprika. Coat chicken with this mixture. Lay in a buttered pan. Marinate overnight or for several hours. Sprinkle with cracker crumbs and place a pat of butter on each. Cover lightly with foil. Bake 1 hour in a 350° oven. Check to see if dry; if so, add 1/4 cup water around.
Mix ingredients together. Pour into pastry lined pie pan and top with second crust or pastry strips. Seal edges and cut slits in top. Bake at 425° for 35 to 45 minutes.
Brown beef and drain. Stir in salt, beans, barbecue sauce, ketchup, brown sugar and onion. Heat until bubbly. Pour into 2-quart casserole dish. Pull biscuits apart to make 10 instead of 5. Place on top. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes or until biscuits are done.
Cook rice according to directions on package. Put rice on bottom of casserole, then cooked chicken. Next, add broccoli and pour mushroom soup/mayonnaise mixture over these three ingredients. Bake for 30 minutes in 350° oven. Take out and add onion rings on top. Bake an additional 10 minutes.
Mix all ingredients and cook on hot griddle. Serve with Blackberry Brandy Sauce (below).
I would add 2 teaspoons plain gelatin, dissolving in 4 tablespoons of water.
Cream Judges 5:25 and Jeremiah 6:20. Chop Nahum 3:12 and add to mixture. Beat Isaiah 10:14 until frothy and add Judges 4:19. Sift part if 1 Kings 4:22 with Amos 4:5. Add remaining Kings. Add alternately to cream mixture along with Isaiah 10:14. Beat well. Add 1 Samuel 14:25, 1 Samuel 30:12 and Numbers 17:8. Add to mixture with remaining ingredients. Mix well. Pour into greased pan and bake at 375° until tests done.
Combine flour, salt and oil. In a separate bowl, beat egg yolks, water and baking powder (or soda). Add to flour mixture. Knead and roll out, thinly, on floured surface. Cut into 3-inch squares or circles.
Combine ingredients. Place chops in glass baking dish and pour marinade over. Cover and refrigerate for 3 to 6 hours or overnight. Grill or broil. Brush occasionally with marinade. You can half the recipe if you want to use 4 thinner chops.
Mix the buttermilk and lemon juice and dip fish into buttermilk mixture. Mix the flour and cornmeal and roll fish in flour mixture. Fry in deep, hot fat until brown, then sprinkle with salt.
Cut rhubarb fine. Mix sugar, flour, salt, beaten egg yolks, milk and melted butter. Pour over rhubarb which has been placed in unbaked pie shell. Bake until firm.
Put bacon drippings in skillet. Combine other ingredients. Stir and cook 8 to 10 minutes until done.
To crab meat, add crumbs and other ingredients; mix well. Put into buttered shells or casserole. Sprinkle buttered crumbs on top. Bake in 400° oven for 15 to 20 minutes, until crumbs are delicately browned. Serve with lemon slices.
Preheat oven to 325°. Mix all ingredients except white sugar and nuts. Shape into balls the size of walnuts and dip in white sugar. Place on cookie sheet, sugared side up. Top with walnut or pecan half. Bake at 325° for 12 minutes.
Cream the butter and sugar. Add chocolate. Add eggs, one at a time, beating 5 minutes after each egg. Add vanilla. Pour in baked pie shell. Chill until firm. Top with Cool Whip and decorate with shaved chocolate (I use Hershey bar).
Cream together Crisco, sugar, eggs, milk and vanilla. Add flour, baking soda and salt. Mix with wooden spoon. Chill, then roll and cut out in shapes. Bake at 350° for 5 to 7 minutes.
Cook pie shells or use graham cracker shells. Blend cream cheese and sugar until smooth. Add Cool whip and bananas, sliced; mix together. Add to pie shell and top with favorite pie topping.
Cut the cake into 15 to 20 chunks. Place half the chunks in large bowl. Pour half the strawberries over the cake. Spread half the pudding over the strawberries. Add another layer of cake, strawberries and pudding. Cover and chill 4 to 6 hours. Spoon on the whipped topping. Sprinkle with the almonds. Makes 6 to 8 servings.
In a Dutch oven or large, heavy saucepan, saute pork until lightly browned. Stir in onions and garlic. Cook until onion is tender, but not browned. Add spaghetti sauce and next seven ingredients, mixing well. Bring to boil. Reduce heat to medium. Cover and cook one hour. Stir once or twice. Add kidney beans and vermicelli. Simmer 15 minutes longer. Garnish with parsley and grated cheese. Makes 8 servings (219 calories per serving).
Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaf; bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice. This dish keeps well. Also good served with corn bread.
Whip Dream Whip by directions, omitting vanilla. Add cheese (whipped), pineapple, marshmallows and nuts. I melt the marshmallows in the pineapple over low heat. Let set 8 hours.
Mix sugar, cornmeal and flour. Add eggs, lemon rind, butter, milk and lemon juice. Beat until smooth and pour into an unbaked pie shell. Bake at 325° for 35 to 45 minutes.
Combine all ingredients, except rice, in medium saucepan. Simmer 20 minutes, adding water as needed. Serve over rice. Serves 2 to 3.
Melt butter. Add cocoa, sugar, eggs and flour. Beat well. Add pecans and coconut. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes. Spread with marshmallow cream while still warm.
Cook rice. Saute onion and garlic in butter. Add soup, lemon and pepper. Boil any amount of shrimp. Mix all above ingredients. Place in a 9 x 13-inch pan. Top with cheese, green pepper rings and parsley. Add water to moisten. Bake in oven 30 to 40 minutes. Serves 12 to 14.
In a 1-quart casserole, blend onion, soup, sour cream and milk. Stir in remaining ingredients. Bake in a 350° oven for 35 minutes. Serves 4.
Combine first 5 ingredients in a jar; shake and refrigerate. Spritz salad with lemon juice. Add Parmesan cheese and dressing. Toss and add croutons.
In a large pan, combine potatoes, chicken broth, celery, carrots, onions, parsley, pepper and salt. Mix well. Cover and simmer 20 to 30 minutes, until tender. Gradually add milk to flour, stir until blended, then add milk to the vegetables. Cook until thickened and add ham and cheese. Stir until blended. Serves 6.
Toss grapes, celery, cherries, nuts and salad dressing together in bowl. Serve over lettuce leaves.
Beat eggs, sugar and shortening. Add remaining ingredients and mix well. Bake in two greased loaf pans for 1 hour at 350°.
Blend oil, sugar and eggs, beating well. Sift flour, baking powder, soda, salt and cinnamon. Add to sugar mixture at intervals. Add vanilla and chopped apples. Bake in a well-greased sheet pan for 1 hour and 15 minutes (may take less time). I have found it only takes about 40 minutes at 350°.
Cook Minute rice per directions and set aside to cool. Bring water and salt to boil and add peas. Do not cook peas too done. Strain in colander and set aside. Dice up dill pickle, ham and cheese. Mix all ingredients together with mayonnaise. Add a little pickle juice to the mixture. Garnish with tomato wedges and slivers of ham and cheese. Best served after refrigerating overnight in a sealed container.
Wash mushrooms; remove stems and set aside. Melt butter or margarine. Mix all ingredients into margarine (except mushrooms). Place mushrooms into baking dish. Stuff with meat mixture. Bake at 350° for 15 to 20 minutes or until sausage is cooked and browned.
Cream butter and sugar until creamy. Add eggs one at a time, beating after each addition. Add flour alternately with whipped cream, then vanilla. Mix well. Bake at 325° for 1 hour and 15 minutes.
Brown hamburger in small amount of fat. Add onions and celery and cook until tender. Add remaining ingredients; cover and simmer 30 minutes.
Mix cake mix, eggs, oil and oranges with electric beater until well mixed. Bake in 2 (9-inch) cake layers at 350° for about 15 minutes. Cool. Cut each layer in half, making 4 layers of cake.
Combine beef and vegetables in plastic Ziploc bag. Add dressing and marinate 4 to 6 hours in refrigerator. Alternate beef and vegetables on 4 skewers. Grill or broil, turning and basting with marinade 5 to 7 minutes or to desired doneness. Combine rice and remaining ingredients. Serve kabobs over rice mixture. Makes 2 servings.
Bring 1-quart water to boil. Add beans and boil rapidly for 1 minute. Remove pan from heat and cover. Let beans stand for 1 hour. Saute garlic, celery, onions and carrots for a few minutes, stirring well. Add tomatoes, broth, salt, pepper, bay leaf and beans. Heat until soup boils. Reduce heat; cover and simmer for 1 hour or until beans are tender. If soup is being served immediately, stir in cabbage, zucchini and macaroni. If it is not being served immediately, add macaroni to soup prior to serving. Heat until soup boils. Remove from heat and discard bay leaf.
Butter 9-inch square pan. In large saucepan over low heat, melt oleo and marshmallows. Stir until smooth. Remove from heat; add cereal. Stir until all pieces are evenly coated. Press half of cereal mixture into pan with back of buttered spoon. Place chocolate bars over cereal mix in pan. Spread remaining cereal mix over chocolate bars. Cool and cut into bars. Store in airtight containers.
Saute onions in oil. Add beef and brown. Add remaining ingredients. Simmer uncovered for 1 hour.
Brown pork in 10-inch skillet; drain. Add potatoes and onion. Mix soup, mushrooms (with liquid), garlic salt, Worcestershire and thyme. Pour on pork, potatoes and onion. Heat to boiling. Reduce heat, cover and simmer until tender, 50 to 60 minutes. Rinse frozen peas and carrots under cold water to separate and add to pork and vegetables. Cover and simmer for 10 to 15 minutes.
Mix Jell-O and boiling water until dissolved. Add frozen strawberries, bananas and pineapple. Pour half of the mixture into a glass 9 x 13-inch baking dish. Let jell. Cover with 1 pint sour cream, then top with remaining half of Jell-O mixture. Chill until set.
Set oven to 350°. Sift together dry ingredients, except nuts. Mix in a 2-quart bowl the Crisco, egg and water. Add flour mixture and mix well. Drop by teaspoonful about 2-inches apart on ungreased cookie sheet.
Parboil rice. Drain. Add sugar, salt, vanilla and cinnamon. Mix thoroughly. Add raisins. Add milk. Mix again. Add apple. Beat eggs until light and pour over top; blend. Melt butter in bottom of casserole. Pour rice mixture into casserole. Bake in 350° oven for 1 hour.
Brown meat and chopped onions; drain. Drain and rinse all beans EXCEPT chili beans. Combine all ingredients and add seasonings and salt and pepper to your taste. You may want to add water to desired thickness of the chili. Bring to medium heat and then simmer for a minimum of 30 minutes; the longer it simmers, the more the seasoning will be to its full potential.