HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pudding mix as directed on box, then add Cool Whip and Eagle Brand milk. Make a layer of sliced bananas and vanilla wafers, then add pudding mixture. Repeat layers and top with wafers.
Roll to about 1/4-inch thick and cut in squares and drop in chicken broth. (I double the recipe.)
Braise onion. Beat eggs. Add cottage cheese. Mix all together and bake 20 to 35 minutes at 400° in hot skillet.
Cook potatoes until tender. Peel and cut lengthwise. Set aside. Simmer in a pan the next 5 ingredients until the sugar dissolves. Add the potato halves and simmer 15 to 20 minutes, turning occasionally. Cook until potatoes are glazed and the syrup thickened. Sprinkle with nuts. Turn into a serving dish.
Combine flour and cheese, then in separate bowl, dip steak in egg and coat with flour mixture. Brown in hot oil. Place in shallow baking dish. Saute onion in oil and then stir in tomato paste, garlic, salt, pepper and water. Simmer 10 minutes. Pour sauce over steak and top with Mozzarella cheese slices. Bake, covered, at 350° for 1 hour.	Serve over noodles. Makes 6 servings.
Prepare and bake cake mix as directed on package for 13 x 9-inch cake. Remove from oven. Poke holes at once down through cake to pan with plastic drinking straw, using turning motion to make large holes. Holes should be at 1-inch intervals.
Beat the egg whites until frothy. Add the sugar gradually. Beat until stiff peaks form. Fold in the pecans and chocolate chips. Add the vanilla. Drop by teaspoon on cookie sheet. Preheat oven to 350° and turn oven off. Place cookies in oven and leave in oven overnight or until cookies are cool.
Cream butter or margarine and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking soda together. Add flour mixture alternately with chocolate syrup and vanilla to creamed mixture. Beat well. Pour into greased and floured 9 x 13 pan. Sprinkle top with nuts. Bake 35 to 40 minutes or until done.
Brown beef; add next 6 ingredients. Cook until onion is done. Mix soft cream cheese and sour cream with cooked noodles. Put in 2-quart shallow baking dish. Put meat mixture on top and cover with grated Cheddar cheese. Bake at 325° until bubbly hot, about 30 minutes. Serves 6 to 8.
In large skillet over medium heat, melt margarine and toss in bread cubes, stirring until coated well. Brown lightly. Continue to stir until evenly brown. Set aside. In bowl, beat eggs, milk, flour and mustard together until well mixed. Add cheese, broccoli and ham. Place bread in a greased 8 x 11-inch pan. Pour egg mixture over top. Refrigerate overnight. Preheat oven to 350°. Bake 1 hour or until eggs are set. Yield: 6 to 8 servings.
Slice onions. Put in bowl. Put self-rising flour in another bowl with pinch of salt. Dip onions in mixture of first 6 ingredients, then dip in flour. Fry in hot Crisco. Let brown on each side.
Cut tops off each tomato; scoop out pulp. Invert tomatoes on paper towels and let stand 30 minutes. Combine cream cheese, shredded cucumber, curry powder and garlic salt. Beat until well blended. Spoon mixture into tomato shells. Garnish each tomato with a cucumber wedge by placing pointed end into mixture.
Beat eggs, oil and salt together; add enough flour to make a stiff dough. If you add too much flour, add a little warm water until it is the right consistency. Knead until smooth and elastic. Roll out as thin as possible on a floured board or countertop. Cut into strips of desired width with a sharp knife. Cut a little smaller than you wish the finished product to be since they will swell a little as they cook. Use in soup or cook in boiling water, salted and use as desired.
Mix all together and bake in bread tins for 1 hour in 350° oven.
Heat oven to 300°. Beat eggs until frothy. Add sugar gradually. Beat until stiff and dry. Fold in chocolate chips and nuts. Drop by teaspoonful on pressed cookie sheet. Put in oven. Leave in overnight or for over 2 hours.
Coat chicken with butter and mayonnaise. Roll in mixture of crumbs and Parmesan cheese. Place in a baking dish. Season to taste. Bake at 350° for 1 hour. Makes 4 servings.
Saute onion, pepper and garlic in oil over medium-high heat for 3 minutes. Stir in tomatoes, broth and Creole seasoning. Boil. Add noodles and lower heat to medium; simmer for 8 minutes. Stir in shrimp and parsley. Simmer 3 to 5 minutes or until shrimp are done. Serves 5 to 6.
In a medium bowl, blend all ingredients. Cover. Refrigerate at least 2 hours. Garnish with additional chopped pimento. Serve with crackers, chips, vegetables or as sandwich spread.
First Layer: Cream butter or margarine, flour and nuts. Press into long Pyrex dish. Bake 25 minutes at 350°, then cool.
Grease 8 x 8 x 2-inch dish. Spread apples evenly over bottom. Mix ingredients until crumb-like. Sprinkle over apples. Pour 1/3 cup melted butter over mix. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes.
In large skillet, cook beef until lightly browned; add onion and peppers and cook until tender. Drain. Add remaining ingredients; mix well. Bring to a boil. Cover; simmer 35 minutes. Stir occasionally until rice is done. Makes 4 to 6 servings.
Option: Cut down on the raisins and currants and use chopped dried peaches, apples, prunes and even dried cherries.
Fry bacon until half done, add chopped onions, fry until tender. Add 2/3 cup flour, stir until smooth. Add milk and stir until thick and low boil. Add potatoes.
Mix; pour into 9 x 13 x 2-inch pan. Bake at 350° for 15 minutes. Cool.
Pour coconut and nuts in a 13 x 9-inch greased pan. Make sure to grease pan with oleo. Make German chocolate cake mix according to box and pour over nuts and coconut. Bake according to directions on box.
Mix all together except chocolate chips. Stir those in last. Bake at 300° for approximately 1 hour.
Crumble beef in 1 1/2-quart casserole. Cook in microwave on High 3 to 4 minutes or until beef is no longer pink. Stir halfway through cooking time. Drain.
Mix lettuce, tomatoes, onions and beans. Place in refrigerator to chill. Grate cheese and crush Fritos. Add cheese, Fritos and dressing right before serving.
Mix soda in buttermilk; let stand for a few minutes. Beat egg whites stiff. Cream sugar, margarine and shortening; add egg yolks, one at a time, beating well after each addition;	 add buttermilk	alternately with flour to creamed mixture.	Stir in vanilla. Fold in whites gently. Stir in nuts and coconut. Bake in 3 layers for 35 minutes at 325°.
Wash pieces of chicken breast. Place in baking pan and spread oil over. Sprinkle lemon juice or black pepper with lemon over chicken. Bake in a 350° oven for 45 minutes.
Mix butter, Old English spread, mayonnaise, onion and garlic salt with mixer. Fold in crab meat. Open English muffins and spread about 2 tablespoons on top of muffin. Cut into quarters. Bake on cookie sheet at 350° for about 10 minutes. Enjoy!
Preheat oven to 375°. In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13 x 9 x 2 inch baking pan. In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar mixture. Place, cut side down, over brown sugar mixture. Bake for 25 to 30 minutes or until golden brown. Invert onto a serving plate; serve warm. Makes 12 to 16 servings.
Cook a Boston butt or pork picnic in an open pan for 12 hours at 225°. Cool and shred meat.
Pie shell should have high fluted edge. Sprinkle bacon into pie shell. Combine Cheddar cheese soup and egg yolks. Beat until well blended. Stir in Tabasco sauce. Fold in beaten egg whites. Pour into pie shell. Bake at 325° for 40 to 45 minutes until puffed and golden brown. Serve warm. Cut into wedges. Garnish with bacon curls and chopped chives.
Rinse and crush berries in small bowl. Set aside 1 cup for meringue. Beat egg whites until frothy. Add sugar and beat until it peaks. Mix the 1 cup berries and the meringue. Sweeten remaining berries with powdered sugar. Cover and refrigerate until ready to serve.
Mix all ingredients well. Fry in corn oil slowly until brown. Make round patties about the size of an egg. Drain on paper towels.
Mix all ingredients well and pour into 2 greased loaf pans. Bake 1 hour at 350°.
Mix pudding by directions on box; then add Cool Whip. Put a layer of crackers in dish; then spread pudding over this. Make 2 layers and then place crackers over the top layer. Frost with chocolate frosting.
Clean and cut broccoli into portions. Set aside. Bring the saucepan full of water to a boil and add the salt and baking soda. Immerse the broccoli and poach for 5 minutes. Remove and drain. Heat the butter in the skillet and saute the garlic and sliced mushrooms until tender. Add the broccoli and toss until well coated with butter. Sprinkle with Parmesan cheese, salt and pepper to taste.
Place pecans on bottom of pie shell. (Poke the pie shell with a fork.) Blend other ingredients and pour into pie crust. Bake at 325° for 40 minutes or until middle of the pie does not shake.
Cover broccoli with water and cook until tender. (Mash a little bit.) Add margarine or butter, chicken bouillon and evaporated milk. Thicken with cornstarch until desired thickness.
Mix sugar and coffee granules with hot water and sprinkle over crumbled brownies. In large compote dish or bowl, layer part of brownies, pudding mix, whipped topping and crushed candy. Repeat layers, ending with whipped topping and candy. Chill until serving time.
Cream together sugar and egg yolks. Add vanilla and oleo. Mix well. Roll raisins and pecans in flour. Stir into first mixture. Pour in well beaten egg whites last. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Cook pasta according to package directions. Saute onion and garlic in oil over low heat until soft. Add broccoli. Cook a minute over medium heat. Add wine and stock; salt and pepper to taste. Cook until liquid is reduced by 1/3. Add grated cheese and basil and toss over warm pasta.
Melt butter in crock-pot. Separate breasts from bone. Put chicken in crock-pot. Mix rest of ingredients and pour over chicken. Cook on high for 2 hours or until rice is tender.
Put frozen fish, sugar, vinegar and salt in cold water. Bring to boil. Boil 10 minutes. Drain well. Put in broiler for a few minutes with butter and paprika. Dip in hot butter. Enjoy!
Cook over medium heat until soft ball stage. Stir constantly. Cook in large pan. It will foam up. When cooked add vanilla, butter and pecans. Beat well until thick. Drop by teaspoonful onto waxed paper.
Slice off tops of rolls; set aside. Mix together mustard, margarine, poppy seed and onion. Spread evenly over top and bottom of rolls. Evenly distribute ham over bottom of rolls, then sprinkle with cheese. Cover and let sit in refrigerator overnight. Bake at 350° for 20 to 25 minutes or until tops are brown. Cut into individual rolls.
Preheat oven to 350°. Spray 8 x 10 baking dish. Spread fruit evenly in dish. Mix flour, sugar, milk and vanilla 2 minutes. Stir in chipped butter. Pour mixture over fruit. Bake until top is golden brown.
Beat eggs, sugar and oil. Add vanilla. Stir in the zucchini. Sift flour, salt, cinnamon, baking soda and baking powder. Stir into the first mixture. Fold in nuts. Pour into 2 well-greased (9 x 5-inch) loaf pans. Bake at 325° for 65 to 75 minutes.
Cook white sugar, butter and evaporated milk to soft ball stage, stirring constantly. When done, remove from heat. Add remaining ingredients. Beat until thick. Pour into greased dish.
Mix and micro the sugar and lite syrup on High for 5 minutes. Stir in the peanuts; micro on High 4 minutes. Add the butter and vanilla; stir and micro on High 2 minutes. Remove from microwave. Add the baking soda; spread immediately on greased cookie sheet. Cool for 1 hour; break into pieces. A 4-cup glass measuring cup works well.
Put onion, green pepper, brown sugar, catsup and mustard in bacon grease; simmer until clear. Pour in the pork and beans; let simmer for 30 minutes. Sprinkle bacon on top; simmer a few minutes more.
Mix ingredients. Pour into pie crust. Bake at 350° for 45 minutes.
Cream the butter and cream cheese in a double boiler. Add crabmeat and onion. Continue. Serve with toast points or crackers.
Preheat oven to 350°. Spray a 13 x 9 x 2-inch baking dish with Pam. Cut chicken breasts into serving pieces. Place chicken in the bottom of the baking dish. Layer cheese over chicken. In a bowl, combine soup and water. Mix until creamy. Pour the mixture over chicken and cheese in the baking dish. In another bowl, combine stuffing mix and butter. Mix well. Spoon over the soup, covering the entire top of the casserole. Bake for 35 to 45 minutes until chicken is tender and topping is browned. Serves 5.
Butter souffle dish. Put eggs, cream, Parmesan, mustard, salt and pepper in blender or food processor. Whirl until smooth. Cut Cheddar and cream cheese into pieces and add. Whirl until smooth and thick. Pour into dish. Bake in a 375° oven for 45 minutes for soft, liquidy center (delicious sauce to spoon over) or 50 minutes for a firm souffle. I prefer the soft liquidy center.
Chill fruit cocktail; drain. Add chopped, fresh fruit, nuts and miniature marshmallows.
Preheat oven to 350. Generously grease bottom of 9 x 13 pan with shortening. Make cake mix as directed on package using water, oil & eggs. Pour into pan, bake 30-35 minutes or until toothpick comes out clean. Cool 15 minutes.
Wrap hot dogs with cornbread by stretching down and around. Bake on a stick over the fire.
Brown beef; drain. Add barbecue sauce, brown sugar and onion. Line muffin cups with biscuit dough, pressing dough up to edge of cups. Spoon meat into cups. Bake at 400° for 10 to 15 minutes until golden brown. Sprinkle with cheese.
Drain shrimp; mash with a fork. Mix with the rest of the ingredients. Cover and refrigerate. Make 3 days ahead so that flavors may blend. Serve with Triscuits, chips or your favorite crackers. Makes 1 1/2 pints.
You will also need 1 large size (14 x 20-inches) oven bag.
Boil hen slowly until tender. Set aside to cool. Sift together flour, meal, salt and soda. Add chopped onion, milk and eggs. Mix well and add sage and black pepper. Pour in generously greased pan and bake at 450° until brown.
Combine sugars, salt and milk in heavy saucepan. Stir over low heat until mixture begins to boil. Cook to 236° or soft ball stage, stirring frequently. Remove from heat; add butter. Cool to lukewarm, 110° without stirring. Add vanilla; beat until it loses its gloss. Pour into pan. Cut after cooling.
Bring sugar and milk to a boil and boil constantly (while stirring) for 10 minutes. Have oleo and chocolate chips in bowl. Add sugar and milk mixture to chips and oleo and beat quickly; beat, beat, beat. Add vanilla and nuts. Pour into large 13 x 9-inch pan and cool. Makes 5 pounds. Do not refrigerate.
Blend all ingredients. Pour into bottom of baking dish and pour in fruit. Crust will rise to the top. Bake at 350° until crust is brown.
Mix liquids, then add dry ingredients. May add 3 mashed bananas and 1/2 cup chopped pecans for great banana nut bread. Cook 1 hour in Bundt cake pan at 350°.
Mix together soups, sour cream, milk, pepper and onion. Add cooked chicken and spaghetti to above ingredients. Put in 9 x 13 pan. Layer top with cheese slices. Crush and mix crackers with butter and layer on top of cheese slices. Bake at 350° for 30 minutes, uncovered.
Combine stuffing mix and melted margarine; mix. Put half of this mixture in bottom of greased 9 x 13-inch pan; set aside. In saucepan, combine zucchini, onions and salted water. Boil for 5 minutes. Drain and spread over stuffing mix. Combine sour cream, soup and carrots; mix. Spread over zucchini and top with remainder of stuffing mix. Bake at 350° for 45 minutes. Do not cover.
Beat all ingredients, except nuts, at low speed until smooth. Stir in nuts. Place in greased 13 x 9-inch (or layer pan). Bake at 350° for 35 to 45 minutes. Spread on frosting when cool.
Combine the tomato juice, tomatoes, cream of tomato soup, 1/2 gallon water, salt, sugar and pepper. Bring to a boil and let cook for 10 to 15 minutes. Add the rice and stir to keep from sticking on the bottom of the pot. Cook over a low fire until the rice becomes very done; stir at intervals. The rice should serve as a roux (cooking oil and flour mixture) to tighten the soup. Serves 10 to 12 people.
Put layer of dried beef in bottom of dish. Place chicken on beef. Mix soup, sour cream and wine. Pour over chicken. Bake 1 hour at 350°. Serve over rice.
Brown meat in a large skillet with a little olive oil. Add onion, garlic, oregano, bay leaves and Ragu. Simmer 10 to 15 minutes. Mix cheese, sour cream and onions. Set aside. Cook noodles as directed. Add a little olive oil to water. Drain. Spread 3/4 of noodles into a large rectangular pan. Pour meat sauce over noodles. Spread the cheese, sour cream and onions over sauce. Put remainder of noodles over all. Sprinkle with grated Mozzarella cheese and Parmesan cheese. Cover with foil and cook for 45 minutes at 350°.
Cream sugar and margarine. Add eggs, one at a time, beating well after each. Add flour, pecans and vanilla. Put in greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Cut into squares while still warm.
Preheat oven to 350°. Brush chicken with salad dressing; coat with combined crumbs and cheese. Sprinkle with salt and pepper. Place in 13 x 9-inch baking dish. Bake one (1) hour or until tender. Makes 3 to 4 servings.
In a large saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent. Add the broth, squash, potatoes, apple, salt and pepper. Increase the heat to medium-high and bring the broth to a boil. Reduce the heat; cover and simmer for 15 minutes or until the squash and potatoes are tender. With a slotted spoon, remove the squash, potatoes and apples and place in a food processor or blender. Pure ingredients. Return the pure to the broth in the saucepan and stir to combine. Add applesauce, cinnamon and nutmeg. Stir until well blended. Cook on low heat for 10 minutes. Yields 4 servings. Prep time: about 1 hour.
Combine first 7 ingredients; toss lightly. Place in buttered casserole. Sprinkle with cheese and crushed potato chips. Bake at 450° for 10 minutes. Serve at once. This can be prepared in advance and stored in refrigerator until time to add topping and bake.
Melt chocolate chips and syrup together over slow heat, stirring constantly. Cool partially. Add one small can of evaporated milk; stir until well blended. Serve over ice cream. (Keeps very well.)
Brown beef, bacon and onion. Drain and set aside; add beans, barbecue sauce, ketchup, sugar, brown sugar, chili powder, salt and pepper. Mix well. Bake at 350° for 1 1/2 hours, or in a crock-pot on low heat for 2 hours. Stir occasionally.
Boil and debone 1 chicken; set aside. Save chicken broth for later use in recipe. Put 1 bag of Doritos in bottom of large casserole dish. Dice 1 onion and 1 bell pepper and put on top of Doritos. Put chicken on top of this. Pour 1 can of cream of chicken soup on top. Pour 1 can of golden mushroom soup on top. Pour 1 1/2 cups chicken broth on top. Cover with foil and bake at 400° for 30 to 45 minutes.
Mix all ingredients together. Freeze according to directions of freezer. Makes 1 gallon.
Simmer the onions in half the butter until soft, but not brown. Add the flour; cook 5 minutes, then add consomme, sour cream, Worcestershire sauce and Tabasco sauce. Continue cooking 10 minutes over low heat. Slice potatoes thin and saute in remaining butter about 5 minutes.
Fry bacon until crisp; set aside to dry. Slice onion thin; saute in bacon grease. Mix ketchup and brown sugar in bowl, then pour onion and bacon grease into this mixture and mix thoroughly. Pour over beans in baking dish; mix slightly. Crumble bacon and sprinkle over top of beans. Bake in a 350° oven for 2 hours.
Sift flour, sugar, cocoa, soda and salt. Beat in oil, sour milk and egg; beat for 3 minutes. Add hot water and vanilla. Pour into 9 x 9-inch pan and bake at 350° until a toothpick inserted in center comes out clean, approximately 25 minutes.
Put cleaned turkey wings in crock-pot. Pour soup and/or gravy over top of turkey wings. Add water. Cover crock-pot and cook on low or automatic setting until tender, about 7 hours. Remove skin from turkey wings. They usually fall apart because they're very tender. Pick meat off bones and set aside. Spoon fat off broth. Pour broth in small pan. Mix cornstarch and water in a glass. Pour into broth and heat until thickened to desired consistency. Put meat in gravy. Serve over rice.
Combine taco seasoning, cornmeal, salt and parsley flakes in a plastic bag. Shake wings in bag, a few at a time, until coated. Place in single layer on greased shallow baking pan. Bake in a 350° oven for 25 minutes. Turn wings and bake 10 minutes or until tender.
Combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies; mix well. Shape into a ball and roll in chopped nuts. Wrap in plastic wrap and refrigerate. Makes 1 (2-cup) cheese ball.
Divide the mashed potatoes into 8 equal parts. Use your hands and form 1/2-inch thick patties.
Mix stick of butter and graham cracker crumbs. Press in oblong dish. Combine eggs, 1 cup butter, powdered sugar and cream cheese. Spread over crumb mixture. Spread strawberry pie filling next, then top with Cool Whip. Chill for several hours.
Preheat oven to 350°. Mix brown sugar and warm water in saucepan. Bring to boil and pour in 8 x 5 x 4-inch loaf pan. With fork, blend butter and brown sugar; add milk, flour and baking powder. Blend thoroughly; add dates and nuts. Mix to form soft, slightly sticky dough. Do not roll and do not stir once it is mixed. Remove from bowl and drop into pan atop brown sugar syrup. Bake 45 minutes. Serve warm with whipped cream or ice cream.
Combine beef, bread crumbs, onion, egg, salt, pepper and 1/2 can of tomato sauce in large bowl. Place in a large 10 x 6 x 2-inch baking dish. Shape into a loaf.
Set oven at 350°. Pour honey in pan. In a bowl, beat condensed milk and cream cheese until smooth. Add eggs, water and vanilla. Beat until smooth and creamy. Pour mixture into the pan.
Place the block of cream cheese on a large plate or tray. In a medium-size bowl, combine the crab meat and 3/4 of the cocktail sauce. Pour over the block of cream cheese. Use the remaining cocktail sauce for extra taste.
Melt butter and chocolate; stir constantly until smooth. Stir in sugar; beat in eggs, one at a time. Stir in vanilla, then flour. Beat until smooth. Pour into a greased 13 x 9 x 2-inch pan. Bake for 40 minutes in a preheated 325° oven. Do not overbake. Cool completely before cutting.
Put all ingredients into a bowl and beat until smooth. Store in a salad container in refrigerator. Quick and easy.
Combine ingredients in heavy saucepan. Cook over medium heat without stirring until it reaches hard ball stage. Pour out onto buttered platter. Let cool just long enough, until you can hold it in your hands. Pull as long as possible (should be white when finished). Twist into a long rope; let cool on wax paper.
Make a graham cracker or vanilla wafer crust. Mix Eagle Brand milk and egg yolks together. Add lemon juice last. Lemon juice "cooks" eggs. The filling will become thick. Pour into crust and beat egg whites until fluffy and pour over pie. Brown in oven. It slices better if you chill it before serving.
Bake cake according to directions on box in a 9 x 12-inch pan. Let cool. Poke holes in top of cake with a fork all over. Pour the Amaretto on top of cake evenly. Cut cake into cubes. Put half the cake into a punch bowl. Put half the chopped toffee bars on top of the cake in the punch bowl. Spread half a container of Cool Whip on top of cake and toffee bars. Repeat the process. Chill.
Blend butter or margarine with the stuffing. Line baking dish (10 x 10-inch) with 1/2 of crumbs. Mix all other ingredients together. Pour in dish and top with rest of the crumbs. Bake at 325° for 30 minutes.
Cook macaroni and cheese as directed on package. Mix all ingredients. Cover and store in refrigerator at least 4 hours.