HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut sponge layers in half crosswise to make 4 layers. Prepare pudding mix as directed on package, using the 2 cups milk. Press one of the cake layers into a medium sized mixing bowl. Add 1/3 of the cooked pudding, another cake layer and so on, ending with the 4th cake layer. Chill several hours or overnight. Unmold on serving plate and swirl whipped cream on top and sides. Makes 8 servings.
Cut tops off each pepper. Cook in boiling water 2 to 3 minutes. Remove and rinse with cold water. Remove stems from pepper tops and chop enough to make 1/3 cup. Brown meat in skillet over medium heat. Add garlic, onion, carrot, zucchini and 1/3 cup chopped peppers. Saute until all vegetables are tender. Add tomatoes, rice, sugar and basil. Cook until rice is tender, about 20 minutes. Stuff this mixture into peppers. Serve.
Beat eggs until light and lemon-colored (about 10 minutes). Slowly add sugar and lemon juice. Fold in pumpkin. Sift flour, cinnamon, nutmeg, baking powder and ginger together and fold into egg mixture. Prepare 11 x 16-inch jelly roll pan by greasing bottom, covering bottom with waxed paper and buttering the waxed paper. Pour in mixture. Sprinkle with pecans. Bake at 350° for 15 minutes. Turn out on damp dishcloth that has been sprinkled with 1/4 cup confectioners sugar. Roll up and cool.
Cook bacon until crispy. Drain. Saute carrots, celery, onion, pepper and garlic in 2 tablespoons bacon drippings until soft. Add potatoes (1/2-inch cubes) and add clam juice. Boil, then simmer until tender. Add seasoning, clams and bacon. Heat and serve.
In bowl, combine the first 11 ingredients and chill. Prepare batter for egg rolls in mixing bowl. Sift together flour, cornstarch and salt. Combine the two beaten eggs and water; gradually blend into dry ingredients. Beat smooth with rotary beater. Reserve about 1/2 cup batter for sealing edges of egg rolls. Pour about 2 tablespoons of remaining batter into lightly greased 6-inch heavy skillet, lifting and tipping skillet to cover bottom. Cook over medium heat until top looks dry and edges begin to curl. Do not turn. Place on paper toweling; repeat, stacking pancakes as they are done.
Grease 10 x 1 1/2-inch dish. Cook ground beef and onions until brown; drain. Stir in seasoning mix. Spread in pan. Sprinkle with chilies. Beat eggs, Bisquick and milk for 1 minute until smooth. Pour over meat and bake at 400° for 25 minutes. Top with cheese and bake 10 more minutes. Cool for 10 minutes. Top with lettuce, tomatoes and sour cream.
Preheat oven to 350°. Mix first 6 ingredients. Simmer for 10 minutes and add celery, pepper and bread crumbs. Form loaf. Bake 1 1/2 hours.
Cook bacon in Dutch oven until crisp, then remove. Shake steak with flour and brown in bacon drippings. Add bacon, salt, marjoram, thyme, pepper, onion, garlic, bouillon and wine. Heat to boiling, then cover and simmer for 1 1/2 hours. Add mushrooms and simmer 10 minutes. Serve with crusty rolls for dunking.
Dissolve yeast in warm water. Put shortening, sugar, and salt in large bowl and pour in boiling water. Stir until ingredients are dissolved. When they are lukewarm, add the dissolved yeast, beat in the egg and stir in the flour. Cover with a clean cloth and let rise until doubled in bulk.
Place chicken in a greased, 9 x 12 x 2-inch baking dish. In a small bowl, mix together all remaining ingredients; pour over chicken.
Saute celery, onions and parsley in small amount of oleo. Boil ingredients until tender. Mix milk and flour; blend well. Add to sauteed mixture. Add potatoes and simmer until potatoes are tender. Cut up Velveeta and add to mixture. Can add ham.
Combine first eight ingredients. Form into bite size balls. Brown meatballs lightly in oil. Cover and simmer 10 minutes. Drain fat, pour chili sauce over meatballs. Heat, stirring occasionally, until sauce has thickened.
Grease a heavy griddle or pan. In a large mixing bowl, beat eggs, cream, sugar, cinnamon, vanilla, salt and nutmeg together. Dip bread into egg mixture, coating both sides. Cook bread on griddle over medium heat for 2 to 3 minutes on each side or until golden brown. Serve warm with butter or margarine and warm syrup.
Combine all ingredients, except cheese, and place in a casserole. Top with cheese. Bake at 350° for about 30 minutes or until brown.
Add the sugar to the molasses and mix well. Add lard and butter which has been melted and cooled. Sift the spices and soda with a little flour and add the molasses mixture, stirring in well. Then add the rest of the flour until you have a stiff dough. Let stand overnight. Roll very thin on a floured board; cut in shapes with cookie cutters and bake on greased tins in moderate oven at 350°. This recipe makes about 6 pounds.
Mix together cabbage, tomato, onion, mayonnaise, salt and pepper. Fry tortillas until crisp in hot oil. Warm beans. Add a little seasoned salt, if desired. Spread 2 tablespoons of beans on tortillas, then add cabbage mixture. Sprinkle diced chicken, cheese and avocado on top.
Mix chicken, celery, rice, cream of mushroom soup, mayonnaise and onion together and pour into a greased 1 1/2-quart casserole. Top with mixture of cornflakes, melted butter and almonds. Bake uncovered for 45 minutes.
Beat cream cheese and sugar together. Add peanut butter and milk. Beat until creamy. Fold in Cool Whip. Turn into graham cracker crust in a pie pan or an 8 x 8-inch dish. Refrigerate.
Cut tomatoes into sixths or eighths; drain. Seed peppers; cut into bite-size cubes. Put tomatoes and peppers in a nonmetallic bowl. In a separate bowl, combine olive oil, vegetable oil, vinegar, lime juice, cumin, salt, pepper and parsley. Pour this mixture over tomatoes and peppers. Let marinate in refrigerator several hours, stirring occasionally. Serve chilled.
Dissolve gleatin in boiling water. Drain oranges, reserving syrup and set aside. Add water to reserved syrup to make 3/4 cup. Add to gelatin. Blend in mayonnaise. Chill until thick. Fold in celery and oranges. Spoon into 1-quart dish. Chill until firm. Serves 6.
Soak cucumbers and tomatoes in salt water for 3 hours. Drain. Boil all together 1 hour. Can in pint jars while hot. Process in water bath.
Fry sausage until slightly brown; add onions and cook until slightly browned. Add water and cook 20 minutes. Add tomatoes, zucchini and canned beans. Simmer until zucchini are tender. If too thick, add more water. Serve on hot rice.
Cut chicken breasts into 1-inch pieces. Dip in melted butter. Roll in seasoned corn flake crumbs. Bake at 400° for 30 minutes.
Bring to a boil catsup, water, Worcestershire sauce, vinegar, brown sugar, dry mustard and celery seed. Add 2 pounds chipped ham, cut into strips. Simmer for 15 minutes. Serve on hamburger buns.
Separate the biscuits and roll them to twice the normal size. Scramble the eggs with any of the fillings that you like or use your own. Place in the middle of the biscuit and fold in half; seal it tight. Make 2 or 3 slits in the top for steam vents. Cook according to the package. When these are cooled, they can be frozen for later use.
Sift together the sugar, flour, baking powder, cinnamon and nutmeg. Mix well. Add eggs, milk, vanilla and syrup. Bake in a greased cake pan or iron skillet. Bake at 400° for 25 minutes.
Combine blackberries, margarine and sugar in saucepan and heat until margarine melts.
Brown meat and drain. Stir in next 5 ingredients. Pour into 8 x 12-inch baking dish. Prepare corn muffin mix according to package directions, except add 1/2 can of onions. Spoon around outer edge of casserole. Bake, uncovered, at 400° for 20 minutes. Top corn bread with cheese and remaining onions.
Mix ingredients. Pour into crusts. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together in saucepan. Simmer stirring occasionally 10 to 15 minutes.
Slices are more attractive than melon balls when served with the stuffed tomatoes. They compliment the round shape of the tomatoes.
Chill all fruit; mix. Add cooked dressing, mayonnaise or whipped cream. Serve on crisp lettuce leaves.
Combine raisins, fruits and bourbon in a medium size bowl. Let soak several hours or overnight. Grease and flour a 10-inch angel cake tube pan. Sift flour, baking powder and nutmeg onto wax paper. Beat butter and sugar in a large bowl with electric mixer until smooth. Beat in eggs until light and fluffy. Stir in flour mixture alternately with milk, beating until smooth after each addition. Stir in fruits, bourbon and nuts.
Put cucumbers in salt and lime to carry an egg. Let stand 5 days. Drain and soak 2 days in clear water, then cut up in sticks. Cover with boiling water. Let stand until cool. Drain. Boil the remaining ingredients a short time and pour over pickles. Do not heat pickles. Re-boil this syrup for 3 mornings and pour back over the pickles. At third heating, pack pickles in jars and pour over hot syrup. Seal. A crisp pickle.
Heat 2 tablespoons oil in large skillet. Add shrimp and 1 teaspoon garlic. Cook over medium heat 3 to 5 minutes, stirring often until shrimp becomes opaque. Remove shrimp with slotted spoon and set aside in bowl. Add remaining garlic, salt, pepper and chicken broth to skillet. Bring to a boil and cook 3 to 5 minutes to reduce liquid slightly. Stir in artichoke hearts and tomatoes. Cook 5 to 7 minutes, until tender. Add shrimp mixture and cook about 2 minutes, until hot and shrimp are no longer transparent in center. Remove from heat; stir in parsley and butter. Pour over hot pasta and toss. Serve immediately. Serves 4.
Mix in order given. Bake 1 hour and 25 minutes at 350°. Grease and flour loaf pans before you add mixture to bake. Makes 3 loaves.
Mix all ingredients in medium pot over the stove; bring to a boil. Let it boil for about 1 minute. Then pour into popcorn and stir it up.
Pour half and half into large bowl. Add pudding mix. Beat at low speed until well blended, about 1 minute. Let stand 5 minutes. Fold in Cool Whip and crushed cookies. Pour into baked pie shell. Freeze about 6 hours. Remove and let stand 10 minutes before serving.
Slice eggplant in half lengthwise and sprinkle well with salt. Let stand for about	an hour. In a skillet over a medium flame, put in oil and brown the	onion,	garlic	and parsley flakes. Add tomatoes and rest of ingredients; continue cooking for about 10 to 15 minutes. Add a little water if needed to keep juicy. Remove skillet from heat.
Melt butter and peanut butter together; add remaining ingredients. Mix well; spread in dish. Cut when hardened.
Mix altogether (except wrappers). Refrigerate for 1 hour. Beat together 1 egg and 2 teaspoons water. Spoon mixture onto egg roll wrapper and dampen edges with egg and water mixture. Roll up and deep fry.
Whiz almonds in hot water until smooth, approximately 2 minutes. Add cold water, lemon juice, dates and salt. Whiz until smooth and creamy. Measure Clear Jell and have ready to add as quickly as possible while blender is running at high speed. Yield: 1 quart.
Line casserole dish with tortillas that have been dipped in hot oil. Add meat mixture that has been cooked until redness is gone and onion is clear. Add in layers Ranch beans, chicken soup, enchilada sauce, cheese, tortillas, stewed tomatoes and green chili peppers. Top with cheese and bake at 350° until cheese is melted and casserole is bubbly on top.
Cook macaroni according to package and drain. Mix cheese packet with macaroni. Combine with all ingredients remaining and pour into a covered buttered casserole dish. Bake, covered, at 350° for 45 minutes or until cheese is melted.
Cook cake mix as directed. While hot, punch holes in cake. Pour butterscotch caramel topping over. Let cool. Put Cool Whip on cake and crush candy bars and sprinkle over top. Refrigerate.
Cook carrots in boiling, salted water until tender (12 to 15 minutes). Combine drained carrots and apples and put in 9-inch pie plate. Sprinkle sugar on top and dot with margarine. Dash with paprika. Bake at 375° for 1 hour. Makes 6 servings.
Mix jello per pkg directions and let set slightly. Then add remaining ingredients. Put in refrigerator till set. For decoration you can top with maraschino cherries (halved). This salad keeps well.
Boil 2 cups of water; mix with jello. Add frozen strawberries; mix. Add pineapple and bananas. Pour half of mixture in dish; let set in refrigerator. When it is ready, spread the sour cream on top. Add the rest of the jello mixture and let set.
Heat oil in large skillet over medium heat. Add pork chops and cook until browned. Drain on paper towel. Preheat oven to 350°. In a medium bowl mix soup, milk, sour cream, salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread in the bottom of a 9x13-inch baking dish. Arrange pork chops over potato mixture. Cover dish and bake for 40 minutes at 350°. Remove cover, top with remaining cheese and onions and bake uncovered for 5 more minutes.
Combine milk, beer and cheese spread in a medium saucepan. Stir in bacon. Combine flour and butter; form into a ball. Add butter mixture to warm milk mixture. Cook over low heat, stirring constantly, until butter mixture dissolves and soup is thickened. Season with salt and serve. Makes 6 1/2 cups.
Brown meats; add seasonings and cheese. Heat until cheese is melted. Place on cookie sheet and freeze. Put in Baggies and use as many as you want. Bake at 350° for 10 to 12 minutes.
Mix all ingredients together and put in dish. Bake at 350° for 40 minutes.
Cream butter, add sugar and mix well. Combine flour and wheat germ. Add to butter and sugar mixture. Mix well. Turn into greased 9 x 13-inch pan. Press even. Bake at 350° for 12 minutes. Remove from oven and let stand 5 minutes before adding topping.
Put popped corn and nuts in a greased pan. In a medium pan melt butter. Add the brown sugar, salt and syrup. Bring to a boil and boil for 5 minutes. Remove from heat and add the baking soda and vanilla. Pour over popcorn and stir with a wooden spoon. Bake at 350° for 30 minutes. Stir every 10 minutes. Pour on waxed paper and let cool.
Place a layer of one kind of fruit in an ungreased cake pan; sprinkle box of dry cake mix on top of fruit. Pour melted butter or oleo over cake mix. Bake at 350° for 30 minutes. Serve warm; top with whipped cream or ice cream if desired.
Cook frozen corn according to directions and drain. Put in skillet and add oleo, 3/4 can milk and sugar. Mix 2 tablespoons flour with remainder of canned milk. Can add a little water to thin. Stir into corn mixture and cook until thick.
Cut potatoes into cubes and parboil just enough so a knife can go through. Combine potatoes, mayo and onions; cut cheese into strips and add to potato mixture. Put in 9 x 11-inch baking dish and cover with bacon. Bake 1 hour uncovered at 325°.
Whip whipping cream. Combine buttermilk and pudding. Add to whip cream. Stir in fruits. Cover and refrigerate until ready to serve. Serves 6 to 8.
Stir boiling water and gelatin in large bowl for 2 minutes. Stir in cool water. Stir in ice cream until almost smooth. Pour into serving bowl. Refrigerate for 3 hours or until firm. Garnish with Cool Whip, fruit and nuts.
Mix all ingredients together. Place into greased casserole dish. Cover and bake in oven (375°) for 1 hour. Remove cover and cook for additional 15 minutes.
Drain original juice from dills; place in plastic container with lid. Cut 2 gloves garlic in half; lay on top of pickles. Pour sugar on top of pickles, then pour vinegar over sugar. Seal and place in refrigerator 3 to 4 days before using. Stir after 2nd day daily.
Heat oven to 350.° Heat oil, add onion, and green peppers, cook until tender. Add ground beef, tomato paste, mushrooms, cream style corn, and chili sauce. Salt and pepper to taste. Cook 8 (oz.) pkg. of noodles, drain and give cold water bath. Add mixture to noodles. Put in casserole dish. Sprinkle with 1 lb. cheddar cheese. Bake for 20 to 30 minutes.
Break up bread into small pieces and add mushroom juice. Dice oysters, mushrooms and celery. Mix all ingredients with bread; add boiling water to desired moistness and stuff.
Layer cheese and peppers in 13 x 9-inch pan. Beat together and add Pet milk, eggs, Tabasco and flour. Pour over cheeses. Heat at 350° for 25 minutes or until mixture bubbles.
Mix ingredients together and pour in 2 unbaked pie shells. Bake at 350° for 40 minutes.
Cream together shortening and sugar until fluffy. Add eggs and molasses; blend well. Sift together next 6 ingredients. Stir into creamed mixture. Form balls, using 1 teaspoon dough. Roll in sugar and place about 2-inches apart on a greased baking sheet. Bake 10 minutes or until golden brown at 375°. Place a red cinnamon candy in middle of each cookie. Yield: 3 dozen.
Add tea bags to boiling water. Steep 20 minutes. Mix together with remaining ingredients and freeze solid.
Boil beans until tender; add chili powder. Add chopped onion and hamburger meat. Bring to boil again; simmer for about 20 minutes. Good served with rice. May substitute 1 large can Ranch Style beans or add bell pepper if desired.
Cook pineapple and sugar over low heat until sugar dissolves. Mix Jell-O with boiling water; add pineapple mixture. When Jell-O is partially set, mix in cheese and Cool Whip.
Cook sugar and Milnot to soft ball stage. Set off heat and add vanilla and peanut butter. Don't beat too long. Pour and mark.
Peel the eggplant. Dip in the seasoned flour and fry in hot oil for 1 minute or until golden brown. Drain on paper towels and serve. These may also be fried in butter and sprinkled with oregano and Parmesan cheese.
Melt margarine and garlic salt; add pork strips and saute. Add vegetable mix and cook on medium heat for 20 minutes. Then simmer until vegies are tender. Serve over rice.
Combine milk and lemon juice on low speed of mixer. Drain pineapple and to milk. Add Cool Whip and nuts. Pour into pie crust and chill several hours. Store in refrigerator.
Wash and dry chicken. On a sheet of waxed paper, mix together the spices. Roll chicken in spices. In skillet, melt butter. Add chicken and broth. Sprinkle with garlic and onions. Cover tightly and simmer about 30 minutes or until chicken is tender.
Brown hamburger and onion. Put rice in pan with 1/4 cup oil and brown slightly; add tomato juice and all spices, hamburger and onion. Simmer for 1 hour, then add olives and stir. Grate cheese on top. Bake in pan of water at 350° for an additional hour.
Beat eggs and sugar with electric beater at high speed for 5 minutes or until sugar is dissolved. Add oil, flour, cinnamon, soda and salt; beat at medium speed until well mixed. Mix in apples and nuts. Batter will be thick. Spread in ungreased 9 x 13-inch pan and bake at 350° for 1 hour. Cool in pan. Cut in squares and sprinkle with confectioners sugar, if desired.
Melt margarine in glass loaf dish. Combine the other ingredients together and pour into loaf pan. Mix 1 teaspoon sugar and cinnamon and sprinkle on top. Bake at 325° for 1 hour. Very good with ham or turkey.
Dissolve jello in boiling water. Stir in apple and pineapple. Add diet Mountain Dew. Let chill. Serve alone, with Cool Whip or over angel food cake. Great refresher!
Combine sugar, 1/2 cup water, cream of tartar and salt in a 2-cup glass measure. Cook on 70 (Roast) for 4 to 5 minutes or until mixture boils.
Cut the flour, salt, sugar and Crisco all together. Pour beaten egg over top of mixture. Add vinegar to cold water. Add the liquid, 1 teaspoon at a time. Bake 10 to 15 minutes at 425°. Makes 4 crusts.
Drain pineapple and reserve juice. Mix flour, sugar, pineapple juice, egg and vinegar in a small pan. Stir over medium heat until thick. Refrigerate mixture until cool. Fold Cool Whip, fruit and half the nuts into cooled mixture. Sprinkle the other half of nuts over top.
Mix cream cheese, sour cream and salsa together. Top with shredded lettuce and other fresh veggies of your choice. Top with shredded cheese. Serve with dipping chips.
Layer lettuce, tortilla or nacho chips and ground beef. Mix tomatoes, black olives and Cheddar cheese. Layer in bowl or glass baking dish. Then pour salsa over. Let set 1 hour in refrigerator. Serve as is or can toss lightly.
Beat eggs until fluffy. Add sugar, oil, zucchini and vanilla. Combine dry ingredients. Stir. Pour into greased baking pans. Bake at 350° for 60 minutes.
Peel zucchini; cut lengthwise in half. Remove seeds. Cut into large chunks as you would cut apples. There should be 8 cups. Put in large saucepan; add lemon juice. Cook over low heat until crisp-tender but not soft. Stir in sugar, cinnamon and nutmeg; simmer only until sugar dissolves. Cool; stir in flour. Bake at 400° for 45 minutes or until crust is golden. Cool on wire rack. Serve warm.
Cook first 8 ingredients for 10 minutes. Add ketchup. Cook for another 10 minutes. Makes 1 quart.
In a mixing bowl, beat eggs, oil, sugar and vanilla until thick. Stir in zucchini, pineapple, flour, salt, baking powder, cinnamon, nutmeg, raisins and nuts. Blend well. Pour into two 5 x 9-inch greased loaf pans. Bake in 350° oven for 1 hour or until cake tester comes out clean.
Preheat oven to 375°. Saute pepper and onion in butter. Put eggs, milk and seasonings in a bowl and mix. Add the meat, cheese, flour, baking powder, pepper and onion. Mix well. Pour mixture into pie shells. Bake 40 to 45 minutes.
Melt chocolate in condensed milk in heavy saucepan over medium-low heat. Remove from heat and stir in almond extract. Pour into large bowl. Cool or chill. Beat until smooth. Fold in whipped cream and pour into pastry shell. Chill 4 hours or until set.
Sprinkle lemon juice over coarsely diced apples and stir well. Mix in raisins and shredded cabbage. Add mayonnaise and season to taste. Toss and serve at once. Makes 8 servings.
Cook lasagna as directed. Brown meat and chill. Mix Ricotta, parsley, nutmeg, cinnamon and eggs.
Beat cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 1 minute or until thickened. Gently stir in 1 cup of whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and reserved strawberries. Store in refrigerator. Makes 8 servings.
Variation (Call it Dirt!): Substitute chocolate pudding for the vanilla. Top with gummy bugs or worms.
Soak oats in sour milk for 1 hour. Mix shortening, brown sugar and egg together. Sift flour, baking powder, soda and salt together. Stir in alternately with oats and milk. Bake at 400° for 20 to 25 minutes.
Combine sugar, syrup and butter. Bring to a boil over low heat. Pour hot syrup over beaten eggs. Let cool. Add vanilla and pecans. Pour in pie shell. Bake at 350° for 10 minutes. Reduce heat to 300° for 35 to 40 minutes longer.
Steam shrimp in beer. Melt butter in frying pan; add garlic and half of lemon juice. Put steamed shrimp in mixture of butter, garlic and lemon and simmer for 5 minutes. Transfer to baking dish. Add remaining lemon juice and bread crumbs. Bake at 350° until brown, then serve with lemon wedges.
Mix dry jello with cottage cheese. Add drained fruits and Cool Whip. Mix well and refrigerate for 30 minutes before serving. Keeps for a week in refrigerator if covered tightly.
Cream shortening and sugar until very creamy. Add one egg at a time; mix well. Blend in flour, salt, baking powder, and enough milk to moisten. Add flavorings. Pour into well-greased tube pan and bake at 350° for one hour.
Cream sugar, butter and shortening. Add eggs. Mix well. Add dry ingredients alternately with bananas. Add oatmeal and if desired, the nuts. One cup chocolate chips may also be added. Drop on lightly greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Mix eggs, milk and flour until smooth. Pour melted butter into pie plate, then pour egg mixture into pan and top with a bit of nutmeg. Bake at 425° for 15 minutes. Top with favorite toppings from fresh fruit to syrups
Sift dry ingredients. Cut in Crisco. Dissolve yeast in 5 tablespoons warm water. When dissolved, add to buttermilk. Stir yeast and buttermilk into the dry ingredients. Knead thoroughly and store in plastic bag in refrigerator. Take out as needed.