HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover bottom of 11 x 15 pan with graham cracker crumbs. Reserve 1 cup crumbs. Slice bananas crosswise and layer over crumb crust. Slice ice cream in 1/2-inch thick slices and place over bananas. Sprinkle ice cream with walnuts. Freeze until firm. Melt chocolate chips and butter; add powdered sugar and evaporated milk. Cook mixture until thick and smooth, stirring constantly. Remove from heat and add vanilla. Cool chocolate mixture, then pour over ice cream and freeze until firm. Spread Cool Whip over chocolate layer and top with reserved crumbs. Store in freezer. Remove 10 minute before serving. This will keep for several weeks. Serves 25.
Put cream cheese in a bowl and mash with a fork. Drain juice off of cherries, chop and put in with cheese. Drain pineapple and add to cheese mixture. Add Cool Whip a little before time to serve.
Cook beets in 1-inch boiling, salted water for 30 to 45 minutes. Drain and cool. Peel and quarter beets. Combine water, vinegar, sugar and cinnamon in saucepan. Bring to a boil and pour over beets. Marinate several hours or overnight in refrigerator. Pour off part of liquid before serving. Yields 2 cups.
Preheat oven to 350°. Brush bread halves with dressing. Top with tomato and cheese. Sprinkle with basil. Place bread on cookie sheet. Bake 6 to 8 minutes or until the cheese is melted.
Bake in a 6 x 12-inch baking dish. Put peaches in bottom of bowl. Mix sugar, flour, vanilla and milk well. Pour over peaches. Cook in 350° oven for one hour.
Mix together sugar, peanut butter and pecans. Roll into small balls. In a double boiler, melt chocolate and wax. Dip balls in chocolate. Lay on wax paper and let cool.
Boil first 3 ingredients until soft ball stage. Beat in white chocolate chips and marshmallow cream until melted. Add nuts. Pour into greased pan and allow to cool. Cut into squares and store in candy tin with waxed paper between layers of fudge.
Melt margarine. Add all ingredients. Mix well; pour into small greased casserole. Bake at 350° for 35 to 40 minutes.
Pour French dressing over beans in deep bowl and let set overnight. Next day, drain off salad dressing and keep. Layer beans in bottom of bowl along with onions, cheese and tomatoes. Pour dressing over layers and refrigerate. Before serving, put shredded lettuce and crushed Fritos on top. Great for cookouts!
Slice apples to make 5 cups. Sprinkle with lemon juice. Mix together sugar, flour and lemon peel. Stir in apples. Spoon into pie shell. Sprinkle with topping and bake for 45 to 50 minutes.
Mix pudding and milk; beat this until it starts to thicken, then add sour cream and Cool Whip. Mix well. Layer with pudding, bananas and vanilla wafers.
Clean beans and cut. Cook until tender. Mix 1/2 tablespoon flour in 1/2 to 1 cup sour cream. Add this to the green beans. Season with salt. Add the vinegar and some chopped dill.
In oblong pan, put 2 cups rice, mushroom and celery soups, Lipton soup (dry), and 1/2 cup water; stir. Place chicken on top; push into mixture. Cover with foil and bake at 325° for 2 hours.
Wash mushrooms; drain. Remove stems from mushrooms; set caps aside. (Reserve stems for another use.) In a small skillet, cook sausage until no pink remains, stirring to break up any large pieces. Drain off fat. Stir together sausage and cheese. Fill mushroom caps with about 1 teaspoon of the sausage-cheese mixture. Place in a 15 x 10 x 1-inch baking pan. Spoon salsa over top. Bake in a 350° oven for 20 to 25 minutes, or until heated through. Sprinkle with green onion. Makes 24 appetizers.
Cream together first 3 ingredients. Stir in carrots. Roll into small balls and roll in nuts.
Mix all ingredients together. Pour in greased or Pam sprayed 9 x 13-inch pan. Bake at 350° for 40 minutes.
Prepare as for pie. Put in well-greased 8-inch or 9-inch pie pan. Cover tightly with foil. Bake at 400° for 20 minutes.
Combine all vegetables, mixing well. Combine remaining ingredients; mix well, and pour over vegetables. Chill 24 hours. Drain before serving. 10-12 servings.
Cream butter and cream cheese. Add flour. Make into a ball. Wrap. Chill 1 hour.
Take and boil your chicken for about 10 minutes or until tender. Boil your bouillon cubes in water, then boil rice in chicken flavor water for about 5 minutes. Add boiled chicken, butter and salt; cook for about 5 to 10 minutes. Be sure to keep stirred, then pour in a bowl and serve.
Combine lemon juice, garlic salt, cumin, oregano and hot pepper sauce. Slice poultry into thin bite size strips. Add to juice minutes. Toss lightly to coat and set aside. Chop tomato and shred lettuce. Set them aside in serving bowls. Spray large skillet with nonstick spray. Preheat skillet over high heat. Add undrained poultry mixture, onion and green pepper to skillet. Cook and stir for three minutes or until poultry is tender and no longer pink and liquid has evaporated. Put in serving bowl.
Boil unpeeled potatoes in unsalted water until tender. Allow to cool, then peel. Grate on coarse side of a grater. In a greased 2-quart baking dish, make a layer of half the potatoes and half the onions, then salt and pepper. Repeat with potatoes and onions. Salt and pepper again heavily. Sprinkle cheese over top and pour cream over all. Cover with aluminum foil and bake at 350° for 45 minutes.
Cream together butter, sugar, eggs, cheese and vanilla. Sift together flour, baking soda and salt. Mix well and drop on greased cookie sheet. Bake at 350° for 15 minutes. Ice when cooled.
Cook bacon and onion in a large deep skillet 8 to 10 minutes over medium heat, stirring occasionally, until onion is tender. Add water and bring to a boil over high heat. Stir in remaining ingredients. Toss to mix and coat. Cook and cover over medium heat, 18 to 22 minutes, stirring occasionally, until beans are very tender. Transfer to casserole or baking dish. Makes 6 servings.
Combine sugar and sour cream. Cook to 240° (soft ball). Remove from heat. Add salt and butter. Beat until mixture begins to grain (thicken). Add vanilla and nuts and pour into buttered 8 x 8-inch pan.
In a bowl, mix dry ingredients. Place eggs in skillet. Add milk, butter, syrup and vanilla. Turn heat on medium and slowly cook, stirring constantly, until it begins to boil and sugar is dissolved. Punch holes in each cake layer. When you reach the top layer, beat the rest of the icing a little with mixer, then frost the top and sides.
Heat the oil in a skillet over medium heat. Add the onion and Prosciutto and saute until onion is translucent. Add peas, salt, pepper and boiling water. Cook, uncovered, until peas are tender.
Dredge the chicken in 1 cup of flour, sprinkled generously with salt and pepper. In a large skillet, heat fat until hot. Brown chicken and place in a 9 x 13-inch baking dish. Reserve 1/4 cup of drippings and discard remainder. Return reserved drippings to a hot skillet. When hot again, sprinkle in 3 tablespoons of flour, stirring constantly. Brown the flour but do not burn. Slowly add the stock, stirring until well blended. Simmer over low heat for 4 or 5 minutes. Stir in salt and pepper and the mushroom slices with juice. Pour this over the chicken. Cover the baking dish. Bake at 325° for 1 hour.
Combine dry ingredients; add shortening and mix well. Combine milk and lemon juice and add to mixture. Place on floured surface; knead slightly. Form dough into balls. Place on baking sheet. Sprinkle with sugar. Bake at 450° for 20 minutes. Makes 12 rolls.
Drain fruit; put juice into a saucepan and fruit into a bowl. Heat fruit	juice with cornstarch until it turns thick and clear. Remove from heat. Add egg; mix and reheat until mixture bubbles. Remove and cool. Mix fruit and Cool Whip; add fruit juice mixture. Put into	a mold and freeze. If a decorative mold is used, mandarin oranges and cherries can be arranged in a decorative pattern.
Mix cake mix, egg, oleo and pecans together and pat into bottom of greased pan (12 1/2 x 9 1/2 x 2-inch). Spread with drained pineapple.
Layer lettuce, bell pepper, onion, celery and peas in a large bowl. Mix mayonnaise, sugar and cheese. Spread over other ingredients. Sprinkle with bacon bits if desired.
Place lettuce in bowl; layer each of the next 5 ingredients. Combine last 4 ingredients and cover lettuce mixture, sealing to the edges of the bowl. Cover with plastic wrap and refrigerate 24 hours.
Mix all ingredients together. (Dough will be stiff.) Chill for 1 hour.
Butter your pan. Put down a layer of potatoes, then a layer of cabbage. Mix onion in. Put rest of potatoes and cabbage in pan. Pour chicken soup over it. Place corned beef on top. Place in oven at 350° for 45 minutes.
In saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium-high heat until thick and clear. Quickly stir in egg yolks. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and stir in 1/2 cup lemon juice, salt and butter. Cool for several hours.
Combine all ingredients. Drop by teaspoons into hot oil, at least 2-inches deep. Brown on both sides. Makes 15 to 20 small puffs.
Add sugar to beaten eggs; beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Freeze as directed in gallon freezer.
Cook spinach, salt to taste and drain. Combine all ingredients and top with buttered bread crumbs. Bake 45 minutes at 350°.
Preheat oven to 450° with lowest rack 6 inches from the bottom, the next rack 6 inches above it. Combine flour, sugar, soda and salt. Cut in butter with a pastry blender until crumbly. Add buttermilk, one tablespoon at a time, tossing dough with a fork to mix. Once dough holds together, knead lightly on a floured surface. Divide dough in half. On floured waxed paper, carefully roll out each half into a 10-inch circle. Invert onto a greased cookie sheet and remove paper. Brush with egg white and sprinkle with seeds. Bake 10 to 12 minutes, rotating cookie sheets between racks to assure even browning. Cool on wire racks. Just before serving, divide cheese between crackers and place in a warm oven until cheese melts. Cut into wedges to serve.
Cook butter, margarine, sugar and water over medium heat, stirring often, for a very long time (until it reaches hard crack stage on candy thermometer, approx. 12 minutes). Use a heavy pan and stir with wooden spoon because it gets very hot!
Toss peaches with 1/2 cup sugar and cinnamon. Spoon into a lightly greased 8-inch square baking dish or a 9-inch deep dish pie plate and set aside. Combine flour and remaining sugar. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375° for 30 to 40 minutes. Yields 6 to 8 servings.
Combine tuna, cheese and bell pepper in bowl. Add remaining ingredients. Blend well. Serve on crackers or bread. Also, may be toasted.
Rub dry ingredients into 2 heaping tablespoonfuls grease and add cold water for a smooth batter. Fry in pan.
Boil sugars, butter, syrup, salt and vanilla 5 minutes and remove and stir in 1/2 teaspoon baking soda and pour over corn. Bake at 250° about 1 hour. Watch closely.
Preheat oven to 400°. Sift flour with baking soda. Mix margarine, brown sugar, salt, cinnamon, cloves, nutmeg and egg until well blended. Stir in half of flour mixture, then add nuts, apples and raisins. Blend in apple juice, then remaining flour mixture. Onto greased cookie sheets, drop rounded tablespoonfuls of dough 2-inches apart. Bake 11 to 14 minutes or until done.
Grease and flour pans. Mix oil, eggs and vanilla. Mix in sugars. Combine dry ingredients. Add zucchini and nuts. Bake at 350° for 1 hour (makes 2 loaves).
Preheat oven to 300°. Reserve 1 cup dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2-inch pan.
Break 2/3 bag of Oreos in a 9 x 13-inch pan. Pour melted butter over cookies. Mix cream cheese, Cool Whip and powdered sugar. Spread half of mixture over cookies. Mix pudding and spread over cream cheese. Spread the other half of cream cheese over pudding. Break the rest of cookies on top. Keep refrigerated.
Melt chocolate chips in double boiler. Add milk and sugar. Lightly beat egg yolks and add to melted chocolate mixture. Remove from heat. Beat egg whites until stiff. Gently fold egg whites into chocolate mixture. Put into graham cracker pie shell and refrigerate. Add fresh whipping cream on top.
Leave skins on peaches and oranges. Put all ingredients together into large container with lukewarm water and let work for two weeks. Stir every day. Drain through cheesecloth and bottle in gallon jug and let stay for two more weeks before done.
Take your sour cream and the package of taco seasoning. Mix together in a small mixing bowl. Transfer your mixture to a pie plate and smooth out like a cake batter. Top your mixture with Mexican salsa and last, top with your shredded cheese. Serve with Mexican tortilla chips.
Mix Cool Whip and cottage cheese. Add pineapple and nuts. Fold in dry jello. Chill and serve.
Mix together and pour over chicken. Cover and bake 1 hour at 350°. Uncover and layer sliced pineapple on top. Bake uncovered for 30 more minutes.
Mix margarine, sugar and vanilla. Stir in flour and salt. (If dough is soft, cover and refrigerate until firm.) Heat oven to 350°. Shape dough around pecan halves to form 1-inch balls. Beat egg white and water with fork. Dip balls into egg white mixture; roll in coconut. Place about 1 inch apart on ungreased cookie sheet. Bake until light brown, 14 to 15 minutes. Store in tightly covered container.
Mix vinegar and sugar. Heat until sugar melts. Add salt and mayonnaise. Pour over vegetables. Let set overnight. This does not have to cover vegetables, but if you use a whole head of cauliflower and broccoli you need to double or triple this. Shake it once in a while to cover the vegetables.
Cut apples into small slices; cook with 1/2 cup sugar and cinnamon. Set aside. Mix eggs, one at a time, with remaining ingredients. Makes a thick cookie dough type batter. Grease and lightly flour a tube pan. Pour 1/2 of the batter into the pan; pour apples on top of batter, then add the other half of the batter. Bake at 350° for one hour and 15 minutes.
Mix sugar, butter and peanut butter. Add graham cracker crumbs, nuts and coconut and chill. Roll into bite-size balls, then dip into the chocolate and paraffin which were melted together.
Heat oven to 350°. Grease a 9 x 13-inch pan. Mix flour, soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another until blended and smooth. Stir in sugar and vanilla. Stir in flour mixture until blended. Add apples, nuts and raisins (mixture will be very stiff). Spread evenly in prepared pan.
On a large round platter, spread both packages of cream cheese. Pour on taco sauce; spread over cream cheese. Add tomatoes, onions and cheese. Serve with crackers or tortilla chips.
Mix together flour, baking powder and salt. Melt butter, mix in sugar well. Add beaten eggs and mix. Then add flour mixture. Stir well. Add vanilla. Bake at 350° for 25 minutes. Cool. Cut into squares.
Soften the yeast in the warm water. Set aside. In a separate bowl, combine 1/2 cup sugar, 3 Tbsp. butter, salt and scalded milk. Stir in the eggs and softened yeast. Gradually add the flour to form a stiff dough, beating after each addition. Cover and let rise in warm place (85° to 90°) until light and doubled in size, 2 to 2 1/2 hours. Roll out dough on a floured surface to a 20 by 15 inch rectangle. Spread with 1/2 cup softened butter. Mix 1 cup sugar with the cinnamon and sprinkle evenly over the buttered dough. Cut into two 15 by 10 inch rectangles. Roll up each, starting with the 15 inch side. Cut each rectangle into 12 to 14 slices. Place cut side down in a well greased muffin cup or in two 9 inch pans. Let rise in warm place until light and doubled in size; 1 to 1 1/2 hours. Bake at 375° for 12 to 15 minutes. Remove from pans immediately. Frost with butter frosting, if desired.
Preheat oven to 350°. Unroll dough on cookie sheet. Press dough together to make one sheet. Bake 10 minutes or until brown. Let cool; mix dressing with cream cheese. Stir in milk until spreadable. Spread on dough. Sprinkle with onion, broccoli and carrots. Sprinkle cheese on top. Let set for awhile before serving.
Put in pan fat side up. Mix together spices and sprinkle over roast. Place onion around roast. Add water. Cover tightly with foil and bake 2 1/2 hours. Add potatoes last 45 mins. Uncover and brown last 15 mins
Combine sugar, eggs and margarine in mixer. Beat at high speed for 15 minutes. Pour over graham cracker crust. Slice bananas over mixture. Put pineapple over this, then Cool Whip, then nuts, then cherries. Makes 2 pies.
Mix all ingredients together. Place in a baking dish and bake 35 minutes at 350 degrees.
Flatten each biscuit with fingertips into a 5 x 2-inch oval stick. Spoon 1 teaspoon jam lengthwise down the center of each, almost to the ends. Pinch edges together over filling. Fry in deep fat. Roll in sugar. Serve warm. Makes 10.
Mix cheese with mixer. Add milk and peanut butter. Mix until smooth. Add lemon juice, flavoring and Cool Whip. Mix well. Put into graham cracker crust and chill well.
Brown beef and onions. Add salt and pepper. Add ketchup, Worcestershire sauce, Tabasco and vinegar. Stir together well and add to drained pork and beans. Stir and let simmer about 30 minutes.
Cook broccoli; drain. Mix soup, egg, mayonnaise and milk; mix with broccoli. Put in casserole dish; put cheese and bread crumbs on top. Bake 35 minutes at 350°.
Mix together peanut butter chips and shortening in a large glass bowl. Microwave on High for 2 1/2 minutes or until chips are melted. Stir in pretzel sticks and crackers. Drop by tablespoonfuls onto waxed paper. Let cool for 30 minutes.
Combine cream cheese, condensed milk, lemon juice and vanilla with a mixer until smooth. Add 1/2 cup fruit and mix for 30 seconds. Pour into pie crust and chill in freezer for 2 hours. Top with remaining fruit and serve.
Chop pears, peppers and onions. Mix together, then add salt. Let stand 1 hour. Drain. Then add rest of ingredients. Simmer 1 hour. Put up in sterilized jars.
Cook sausage; drain grease. Add remaining ingredients. Put into 9 x 13-inch dish; let it set in refrigerator overnight. Bake at 350° for 35 minutes. Good to serve with fruit salad.
Add the spinach washed and chopped to the boiling stock. Simmer for 6 to 8 minutes. Grind the whole thing in blender. Melt 1 1/2 ounces of butter in saucepan; remove the pan and stir flour in it. With a wire whisk, beat the spinach into the saucepan; bring it to a boil. Season the soup with salt, pepper and nutmeg. Simmer for 5 minutes and stir occasionally. Garnish each serving with a few slices of hard-boiled eggs.
Crumble Oreos. Melt butter. Mix oreos and butter. Spread in botton of large dish, save 3/4 cup for top. Mix milk and pudding together, add softened cream cheese until creamy (with mixer). Add Cool Whip little by little. Pour over crumbs. Sprinkle rest of crumbs on top. Chill.
In large bowl combine all ingredients. Store covered in airtight container until ready to pack for school.
Cut up bacon very small; remove pits and slice olives. Combine all the ingredients. Bring to a boil, over lower heat, and cook until rice is finished. Serves 4 to 6.
Scald milk. Pour over shortening, 1/2 cup sugar and salt in a large bowl. Cool to lukewarm. Add crumbled yeast and allow to soften. Add beaten eggs. Beat in the flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled in bulk. Punch down. Let rest 10 minutes.
Slash edge of fat on meat to keep from curling; grill meat about 13 minutes on each side. Cool meat and cut into 3/8-inch strips. Arrange in ungreased rectangular baking dish, 13 x 9 x 2. Place mushrooms on beef; top with pepper strips. Mix remaining ingredients except salad greens and tomatoes; pour over beef and vegetables. Cover and refrigerate at least 3 hours, spooning marinade over vegetables occasionally. Remove beef and vegetables with slotted spoon onto salad greens. Garnish with tomatoes.
Place meat in bowl with lemon juice, salt, pepper, onion and garlic pieces (some of which have been inserted into meat). Marinate overnight. Brown meat well in bacon fat. Transfer to heavy skillet. Pour coffee over meat in pan where meat was browned. Add rest of seasonings and simmer until tender. Thicken gravy with cornstarch.
Dissolve gelatin in 2 cups boiling water. Stir in 6 cups cold water and cool. Combine with pineapple juice and water and with orange juice and water. Chill. Put in punch bowl. Add ice cubes or ice ring and serve cold. Yield: 1 1/2 gallons.
Cook the egg yolks, mustard and lemon juice on stove until thick; let cool. (This is the dressing.)
Chop peppers and onions. Mix together. Add the remaining ingredients. Put 2 to 3 tablespoons cooking oil in cast-iron frypan or other baking pan. Place in heated oven for few minutes. When cooking oil is hot*, pour corn bread batter in pan. Bake at 375° until golden brown.
Mix all of the ingredients together in a large bowl. Pour into a greased and floured 8 x 11-inch baking pan. Bake for 60 minutes at 350°. Good for breakfast or dessert. Best served warm with vanilla ice cream.
Mix sugar and water. Cook until the syrup gets syrupy. Cool and chill. Peel cantaloupe and cut into balls or bite size pieces. Pour syrup over cantaloupe; freeze immediately. Serve partly frozen for a real treat.
Mix milk, sugar and salt; let cool. Add beaten eggs, yolk, shortening, and nutmeg. Add about 6 cups flour. Add yeast water. Roll on board, kneading in rest of flour (about 10 min.). Let rise till double, punch down. Let rise then roll out 1/2-inch thick. Cut in strips about 2x4. Let rise 1 hour. Deep fry at 375°.
Brown hamburger. Pour off excess grease. Add soup and salts. Simmer a couple of hours in the crock-pot.
Bake a pie crust dough in a 9 x 13-inch pan. Let cool. In top of double boiler, heat	milk, sugar and salt. When mixture is hot, thicken with cornstarch. Add and stir until thick.	Add eggs, stirring into mixture. Cool 4 to 5 minutes longer, stirring. Add vanilla, butter and coconut, stirring well. Put into cooled pie shell. Chill. Top with either whipped cream or Cool Whip and sprinkle with toasted coconut.
Heat oven to 425°. Combine all ingredients. Bake for 35 to 45 minutes.
Mix milk with mace. Simmer a few minutes. Add crab, roe, butter and cream; cook 15 minutes. Thicken with cracker crumbs. Season with salt, pepper and onion. Add sherry just before serving.
Combine top 7 ingredients until fluffy. Add pecans (whole or broken). Pour into unbaked pie shell. Bake at 300° for 35 to 45 minutes until inserted knife comes out clean.
Boil potatoes, onion and ham. Drain most of water (about 3/4) and then add milk until potatoes, ham and onions are almost covered. Add mushroom soup and Cheez Whiz. Heat until done. Should be thick.
Mix celery, water chestnuts and chicken soup; put in a dish. Saute crackers and almonds in margarine; put on top of celery mixture. Bake at 350° for 30 minutes.
Cook a large Irish potato until it falls apart. Drain and put through a ricer. Add confectioners sugar until potato is the right consistency and knead. (It goes to liquid when the first sugar is added. Keep adding sugar.) Use your favorite flavor, peppermint, wintergreen, orange or vanilla. The candy can be patted into a flat piece on waxed paper and spread on a cookie sheet. Refrigerate. When dry, turn over and spread on the other side. Refrigerate. This candy can be molded and dipped in chocolate.
Cook rotelle about 12 minutes in boiling water. Drain well. Add all ingredients. Stir and chill.
Cream margarine, Crisco and sugar. Add eggs, milk, flour and flavoring. Bake at 300° for 1 1/2 hours or test with a straw; if it comes out clean, it is done.
Melt bark in the microwave as package directs. Combine almond bark, corn and Fritos in large bag. Pour melted bark on and mix quickly. Let cool and enjoy.
Combine all ingredients; shape into loaf and place in greased shallow baking dish or iron skillet. Place in a 350° oven for 10 minutes while preparing sauce.