HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients until thick. Layer vanilla wafers and bananas (sliced), alternating between wafers and bananas. Pour thickened mixture over layered wafers and bananas. Make night before.
Slice zucchini into 3/4-inch slices. Place in single layer in a 7 x 11-inch baking dish. Cover with wax paper and microwave on High for 3 1/2 to 4 minutes or until slightly softened. Transfer to paper towels and cool. Combine all ingredients (except bread crumbs and paprika) in bowl. Spread on zucchini and dip in bread crumbs. Sprinkle with paprika. Arrange zucchini slices in a circle on a flat round 10-inch plate. Microwave (uncovered) on High for 2 minutes, rotating dish 1/4 turn once during cooking. Repeat with remaining slices.
Cook sugar, milk and butter until syrup forms soft ball in cold water. Take off heat. Stir in dates and pecans. Roll in damp cloth. Makes 2 rolls. Put in refrigerator until firm. When firm, roll in foil and keep in refrigerator.
Mix in a pan sugar, cocoa, milk and margarine. Put on medium heat and cook until it starts to boil. (Boil approximately 1 1/2 minutes.) Remove from heat. Cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by teaspoons on waxed paper. Enjoy!
In heavy saucepan over low heat, melt chocolate, marshmallows and milk, stirring occasionally. Remove from heat. Chill 1 hour or until completely cooled. Fold in whipped cream. Turn into pastry shell. Chill 4 hours or until set. If desired, garnish with additional whipped cream. Refrigerate leftovers.
Dissolve yeast in water. Mix milk and vinegar, set aside. Mix dry ingredients in a large bowl. Cut in shortening with pastry blender. Add milk mixture and yeast. Stir until thoroughly moistened. Turn dough onto floured board and knead 1 to 2 minutes. No rising is required. Store in Ziploc bag in refrigerator for 4 to 5 days. Bake at 400° for 12 to 15 minutes until lightly browned. Yields 2 1/2 dozen.
Fry onion until transparent, then add Stripples until cooked. Put cubed potatoes and water on medium flame. As soon as potatoes are tender, but not mushy, add corn, cream and butter. Leave on heat for 5 minutes. Don't boil. Turn heat off and add parsley.
Dissolve lime jello in hot water; add marshmallows while hot, also cream and pineapple. Let cool, then add mayonnaise, chopped pecans and the whipped cream. Let cool. When firm, pour red jello dissolved in 2 cups of water and cooled over the top. Refrigerate until firm.
Steam broccoli florets. Cook chicken breasts (3 to 4). Add cream of chicken, cream of mushroom and chicken, mayonnaise, lemon juice, sharp Cheddar and melted butter. Add cut, pieced or pulled cooked chicken. Mix all together. Put in casserole dish. Spread Pepperidge Farm seasoning on top, then top with sliced almonds. Bake at 350°, covered, for 30 minutes, then remove cover and brown top.
Beat egg into milk. Mix all together. Roll out and cut in shape desired. Bake 8 to 10 minutes in a 375° oven. Makes about 30 cutouts.
Mix Jell-O, sugar, salt and cut up marshmallows in boiling water. Mix until marshmallows are melted. Add lemon juice and refrigerate until thick. Add rest. Serves 8.
Put one cup of pecans in mixture and shape into ball. Roll ball in one cup of pecans. Store in refrigerator.
In 6-quart kettle, heat 1 cup water and 1 cup butter to melt butter. Remove from heat. Toss with stuffing mix. Drain oysters. Cut in halves. In 1/2 cup butter, in medium skillet, saute oysters, onion, green pepper and celery for 5 minutes. Add salt, rosemary and pepper. Add to stuffing. Toss lightly to mix well. Makes 12 cups, enough for 16 pound turkey.
Melt margarine; stir in flour, salt and pepper. Cook until smooth. Add milk. In white sauce, melt cream cheese (cut in cubes). When smooth, add tuna and olives. Mix in noodles. Put 1/3 of mixture in greased casserole. Top with Muenster cheese, now more tuna noodles and then cheese to layer. Top with bread crumbs. Bake, uncovered, at 350° for 30 minutes.
Blend cheese and butter until light; add remaining ingredients except peanuts. Knead to form smooth dough. Pinch off pieces of dough; roll into 3/4-inch balls. Place 1 peanut in center of each ball. Arrange on ungreased baking sheet. Bake at 375° for 12 to 15 minutes. May be made ahead and refrigerated. Yield: 36 biscuits.
Mix ingredients thoroughly; pour into frozen pie shell. Bake at 325° for 45 to 60 minutes.
Brown beef in skillet and drain off fat. Put all ingredients in crock-pot; stir thoroughly. Cover and cook on low for 7 to 9 hours or on high for 3 hours.
Mix Karo syrup and bourbon. Pour over dry ingredients. Mix and form into small balls. Roll in powdered sugar. Let dry overnight and store in tight tin.
Sift together flour, sugar, salt and baking soda. Add fruit cocktail from can and eggs; mix well. Pour into two 8-inch cake pans or one large pan. Sprinkle with nuts and brown sugar. Bake at 350° for 25 minutes. Mix by hand.
Soften the cream cheese. Work in the ground coconut and/or ground almonds. Add vanilla. Sweeten to taste. Roll between 2 sheets of waxed paper or Handi-Wrap. Make into squares. Refrigerate.
Combine cream cheese, dried Italian seasoning and pepper in a mixing bowl; beat at medium speed with electric mixer until smooth. Line a lightly oiled 6 x 4 x 2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on each side. Carefully spread about 1/3 of cream cheese mixture in loaf pan, smoothing to corner of pan.
Combine all ingredients and chill overnight or 24 hours. Serves 10 to 12.
Mix the first 6 ingredients and refrigerate overnight. Drain veggies. Do not press veggies. Add the sugar, brown sugar and white vinegar. Cook until thick (45 minutes). Stir often, especially the last 15 or 20 minutes.
Mix dry ingredients; mix wet ingredients. Combine the 2 mixtures. Cook over medium heat until mixture leaves side of pan. Remove and knead until smooth.
Cook sausage; drain. Slightly beat eggs. Pull bread apart into bite size pieces. Mix all ingredients together; let set in refrigerator overnight. Spoon in a 9 x 13 x 2-inch baking pan. Bake at 350° for 35 minutes. Serves 8.
Dressing: Mix 1 cup salsa and sour cream. Refrigerate until ready to use.
Peel and cube potatoes. Boil potatoes in water until tender. Pour off any excess water. Add tomatoes. Add onion, pepper, celery and carrots. Cook until veggies are tender. Add garlic powder, clams and bacon. Add thyme, basil, marjoram, salt and pepper. Simmer until flavorful.
Stir together first 5 ingredients. Drizzle over tomatoes, tossing to coat. Let stand at least 15 minutes or up to 1 hour. Sprinkle with basil. Serve over lettuce.
Stir together and put in crock pot. Cook on medium/low until heated through. Top with cheese if you like. Recipe may be halved for smaller portion.
Sift flour, cinnamon, nutmeg, allspice and salt. Mix together salad oil, sugar, eggs, prunes, buttermilk, nuts and vanilla. Add flour mixture. Pour into long flat pan, greased (not floured). Bake 1 hour at 300°.
Boil whole fryer, salted and peppered, until done. Remove chicken, but save broth. Add noodles, onions and celery to boiling water. When noodles are done, drain but save broth. Add cheese to hot noodles, then add in both cans of soup and chicken, torn into pieces. Add enough of the leftover broth to make it creamy, but not thick. This is quick, easy and delicious.
Put peanuts, sugar, syrup and salt in microwave for 4 minutes. Take out and stir well. Return to microwave for 3 minutes more. Add butter and blend well. Cook 1 minute more until mixture is golden brown. Add vanilla and baking soda; stir well until foaming. Pour onto buttered cookie sheet and cool. (Use an extra large measuring cup to cook in.)
Mix dry ingredients and drizzle with salad oil. Dump all in a double paper grocery bag. Shake occasionally for 2 to 4 hours. Kids love to help with this!
Place bread slices in single layer in 9 x 13-inch baking dish. Sprinkle cheese and cooked sausage evenly over bread slices. Mix all other ingredients well and pour carefully over bread, etc. Chill overnight. Bake at 350° for 30 to 35 minutes or until eggs are set.
Mix all ingredients except pecans in a bowl. Chill for 15 minutes. Shape into ball. Roll in pecans to coat. Store in refrigerator until ready to use. Yields 15 servings.
Shred cheeses. Chop onions and celery. Combine all ingredients. Serve with crackers. Chill a little before serving.
Cut up broccoli. Cook in covered pan in 1-inch boiling salted water until tender 10 to 15 minutes or cook frozen broccoli according to package directions. Drain. In saucepan, melt half of the butter or margarine. Blend in flour, salt and dash of pepper. Add milk. Cook, stirring constantly until thickened and bubbly. Reduce heat; blend in cream cheese until smooth.
Mix cake mix (dry) and jello (dry). Add eggs, oil and 1 small can apricot nectar. Mix well. Bake at 375° for 35 to 45 minutes in Bundt pan.
Beat eggs until thick and lemon colored. Add next 4 ingredients. Beat 10 minutes at medium speed of electric mixer. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes.
Mix and beat for 1 minute. Pour into hot, greased skillet. Bake at 450°.
Combine the first 3 ingredients. Sift the dry ingredients and add to mixture. Fold in apples and vanilla. Pour into greased and floured 13 x 9-inch pan. Bake at 300° for 35 minutes.
Melt block carefully; do not burn. Melt slowly. Add peanut butter; stir. Add powdered sugar (enough to knead). Add nuts. Roll into logs or spread in pan. Cut into slices or squares before it hardens. Store in airtight bag or containers. Will keep a long time.
Pour half of each container of juice and 7-Up into punch bowl. Drop half of sherbet by spoonfuls into the liquid. Stir gently, then serve. When needed, refill punch bowl with rest of ingredients.
Sift dry ingredients together and set aside. Mix pumpkin, sugar, shortening and vanilla. Add dry ingredients. Add nuts and butterscotch chips. Drop by teaspoon onto greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Brown meat, salt, pepper, red pepper, oregano, onion, garlic and green pepper. Add remaining ingredients. Cook, covered, for 25 minutes. Add uncooked noodles and cook, uncovered, for 10 to 15 minutes. Sprinkle top with cheeses before serving.
Cream Crisco and oleo. Add sugar. Add eggs, one at a time. Sift flour and cream of tartar and add to cake. Add flavoring and coconut. Stir with a spoon. Cook in oven (begin in cold oven) for 1 hour and 15 minutes at 325°.
Blend soup mix and sour cream thoroughly. Stir in Italian dressing and shrimp and refrigerate.
Sprinkle chicken with seasoned salt and basil leaves. Pour lemon juice over top. Bake in a preheated 400 degree oven for 40 minutes. Turn chicken over half-way through cooking.
Dissolve gelatin in boiling water. Measure liquids from pineapple and blueberries. Add enough water to make 1 cup and add to gelatin mixture. Stir in blueberries and pineapple. Pour into 2-quart flat Pyrex dish or pan and put in refrigerator until firm.
Dissolve yeast in 2 tablespoons warm water and let stand. Combine flour and other dry ingredients. Cut shortening into flour mixture. Add 1 cup buttermilk and the yeast mixture to flour mixture. Mix, then add second cup of buttermilk. Mix well.
In mixing bowl, beat sugar, oil and eggs for 3 minutes on medium speed. Mix dry ingredients and slowly add to egg mixture. Fold in flavoring, apples and nuts. Pour into greased and floured cake pans (3). Bake at 350° for 10 or 15 minutes or until cake is done.
Put oil in skillet and add onion and garlic, cooking slowly, about 30 minutes. Add basil, oregano, salt, pepper and liquid from clams. Simmer until some of the liquid is reduced. Cook spaghetti al dente in salted water. Add clams, parsley and 3 tablespoons cheese to sauce; simmer on low heat for 5 minutes. Drain pasta and add to sauce; stir. Sprinkle generously with grated cheese and serve from skillet.
Melt cheese with milk and stir until smooth. Fold in broccoli. Pour into casserole, alternating with cheese/milk mixture and cracker crumbs, ending with cracker crumbs. Bake in 350° oven for approximately 25 minutes. Serves 8.
Blend together in blender and refrigerate. Makes approximately 1 quart of salad dressing.
Beat eggs. Stir in cream, flour, sugar, salt and pepper into eggs. Beat egg whites until stiff and fold into mixture. Pour in 3-quart baking dish and bake at 350° for 30 minutes.
Boil milk and sugar mixture to soft ball stage. Stir constantly and let boil for 10 to 12 minutes. Mix peanut butter, marshmallow cream and vanilla into boiled sugar and milk mixture. Beat until smooth. Pour into 9-inch square greased pan; cool. Cut into squares. No need to refrigerate.
Mix all ingredients. Put in greased muffin pan. Yields 12. Bake at 350° until brown.
Combine tomatoes, onion and parsley. Chill. In separate bowl, mix mayonnaise, milk, salt and pepper. Just before serving, pour mayonnaise mixture over tomatoes. Top with crumbled bacon. Keeps a short time, but is worth it. Serves 6 to 8. Make a double batch!
Cream together the margarine, water, salt, sugar and vanilla. Add the flour and nuts and mix well. Roll into balls and bake at 350° for 15 minutes. Roll in 10x powdered sugar. Makes around 200 to 220.
Preheat oven to 350°. Beat egg yolks and sugar until lemon color. Add cake meal, starch, lemon rind and juice. Beat egg whites until stiff. Fold into batter. Pour in ungreased 10-inch angel food pan. Sprinkle with sugar. Bake 1 hour until top is brown. Turn over onto platter. Cool completely before removing.
Put salt, pepper and paprika on chicken pieces. Brown them in 4 tablespoons of butter and place in large casserole dish. Put other 2 tablespoons butter into frying pan and saute mushrooms for 5 minutes. Sprinkle flour over chicken and stir in bouillon and sherry in saucepan. Arrange artichokes around and between chicken. Pour mushroom/sherry sauce over it and cover. Bake at 375° for 40 minutes.
Add the milk, sugar, eggs, salt, flour and yeast mixture to the melted oleo in the skillet. No particular order matters. Mix with a large fork and for ease of mixing, add the flour, one cup at a time, mixing well after each. Mixture will look thick and may appear to be lumpy. Okay to use a hand beater for ease of mixing after the third or fourth cup of flour. Place in a greased bowl (the empty oleo wrappers are perfect for this); cover and put in the icebox overnight.
Slice Twinkies in half and layer in bottom of pan. Drain pineapple and spread over Twinkies. Mix pudding mix by hand and pour over top. Slice bananas and spread over top of pudding. Spread Cool Whip evenly over bananas. Chop nuts and sprinkle over Cool Whip. Chill overnight for best results.
Saute onion in butter in a large heavy saucepan until tender. Add cabbage, lima beans, carrots, potatoes, broth and salt. Cover and bring to boil. Reduce heat and simmer until carrots and potatoes are tender, about 20 minutes.
Unroll crescent rolls. Arrange to cover 12 x 5-inch jelly roll pan. Beat egg; spread over crust. Bake according to directions on crescent roll package. Remove from oven. With back of wooden spoon, pat down so crust won't puff up. Cool. Mix cheese, mayonnaise and dressing mix. Spread over cooled crust. Sprinkle with veggies, then cheeses. Chill 2 hours. Cut into bars.
In a large saucepan, saute onion, celery and carrots in oil. Add cut up potatoes; stir. Add canned veggie broth. Bring to a boil. Lower heat to simmer until potatoes are cooked. Add cream at the end of cooking time. Sprinkle in the dash of dill and parsley. Serve with rye bread.
Melt margarine in a 9 x 11-inch pan. Mix sugar, flour, baking powder and salt. Add margarine and milk. Pour in flat pan. Pour over peaches, juice and all. Bake at 350° about 30 minutes until cake is done and slightly browned. May be served warm with cream or plain. Serves 6.
Cook Jell-O on stove top until gelatin dissolves. Let Jell-O congeal for about 2 hours. Mix remaining ingredients with the Jell-O. Let congeal for 2 hours.
Combine shortening and sugar. Add eggs, one at a time, beating well after each addition. Add honey and 2 teaspoons orange peel, beating until light and creamy. Sift 1/3 cup cocoa and next 5 dry ingredients together. Add dry ingredients to creamed mixture alternately with buttermilk, beating well after each addition. Stir in 3/4 cup walnuts. Pour into two greased and floured 9-inch layer pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Let stand for 5 minutes. Turn onto wire racks to cool. Combine 1/4 cup cocoa and butter in mixer bowl. Add confectioners sugar and cream, beating until smooth. Stir in vanilla and 1/2 teaspoon orange peel, mixing well. Spread between layers and over top and sides of cake. Pat remaining 1/2 cup walnuts around sides.
In a small mixer bowl, combine honey, lime peel, lime juice and nutmeg. Beating with an electric mixer on medium speed, add salad oil to honey mixture in a thin, steady stream. Continue beating until mixture is thick. Cover and store in the refrigerator up to 2 weeks. Serve with fruit. Makes about 1 1/3 cups.
Cook spaghetti to package directions; drain. Stir egg and milk into hot pasta. Spoon into 13 x 9-inch pan. Brown meat and onions; drain. Add mushrooms, Ragu and seasoning to meat mixture. Spread over noodles. Sprinkle Mozzarella cheese last. Bake at 350° for 20 to 30 minutes.
Heat the butter and cream over medium heat until well heated. Slowly add 1 cup cheese until it has melted and sauce has thickened. Toss fettuccine with sauce. Then divide evenly between 4 to 6 plates. Top each serving with extra cheese. Season with pepper. Makes 4 to 6 servings.
Mix all fruits, including the juice (except from cherries). Add instant pudding and toss lightly. Refrigerate.
Clean off onions. Slice off roots, leaving onion about 6 to 7-inches long. Separate beef slices, spreading over each some cream cheese. Place onion on one side of the meat and roll up (may use a toothpick to hold). Keep chilled until ready to serve.
Dissolve jello in boiling water, stirring until dissolved. Mix cream cheese with pineapple and nuts. Fold into cooled jello mixture. Add whipped cream and chill.
Mix all ingredients together well. Use of hands improves mixture. Chill. Roll out into 1-inch balls. (Spray hands with Pam or any nonstick type spray.) Bake in a 400° oven until golden brown; do not overbake.
Mix together and pour into an ungreased 9 x 13-inch pan. Bake at 350° for 40 minutes.
Mix milk and bread; let stand a few minutes. Add eggs, milk and corn. Put in baking dish and add 1 tablespoon of butter and dash of salt and pepper. Bake at 325° for 1 hour.
Put 1/2 can of soup on a double piece of foil large enough to wrap around roast. On top of that, put 1/2 of the package of dried onion soup mix. Put roast on top and add remaining soup and onion soup on top of roast. Wrap in foil and place in shallow pan. Bake in a 300° oven for 1 hour per pound. Makes a delicious roast and gravy all in one. Also a good way to fix chicken.
Trim veins from cabbage leaves. Immerse leaves four at a time in boiling water. Cook for 2 to 3 minutes or till leaves are limp. Carefully remove and drain well.
Pour cereal into a large bowl; set aside. In a 1-quart microwave-safe bowl, combine chocolate chips, peanut butter and margarine. Cook 1 to 1 1/2 minutes until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal into a Glad lock bag with powdered sugar. Shake until all pieces are coated. Spread on wax paper to cool.
Select pears with good, whole stems. Peel in vertical strips, from stem to blossom end. Strain the cranberry sauce through a sieve into a large saucepan or enameled cast-iron casserole (deep). Stir in remaining ingredients, except peas, to make a syrup.
Mix cake mix as directed on box. Add flavoring and oil. Cook for least time recommended on box.
Cream first 5 ingredients together carefully. Stir in flour. Pat mixture, which may be crumbly, into a greased large cookie pan. Bake at 350° for 15 to 20 minutes. (Dough will appear soft, but will be done.) While hot, sprinkle chocolate chips on top and spread over as they melt. Sprinkle with chopped nuts (if desired). Cut into bars or squares when cooled.
Combine all ingredients. Roll in balls. Dip in melted chocolate. Let dry on waxed paper. Makes 100 pieces.
Cook wheat in water until soft (1 to 2 hours). Drain and cool. Combine cheese and pudding. Stir in drained pineapple. Add enough juice only to thicken pudding batter. Fold in Cool Whip, nuts and wheatberries. Chill.
Bake 30 minutes in 350° oven in 9 x 13-inch pan.
Thaw bread dough according to package directions. Brown Italian sausage in skillet and drain well. Stir in onion, pizza sauce and mushrooms. Set aside. Divide bread dough into 12 equal pieces (or use 12 frozen bread dough rolls). Pat or roll each piece of dough flat and into a 6-inch circle. Spoon heaping tablespoonful of meat mixture on each dough circle; top with Mozzarella cheese. Fold dough over filling and pinch to seal well. Bake at 350° for 25 to 30 minutes on a well-greased cookie sheet.
Cream sugar, butter and 1/2 of flour until stiff to handle. Place on board and knead in remainder of flour. Will handle real easily. Press evenly in long oblong Pyrex dish to bake. Bake at 325° for 5 minutes, then 300° for 15 to 20 minutes. Do not brown, only slightly on edges. Sprinkle with powdered sugar while hot. Cut in small squares while slightly brown.
Combine milk and water; add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Put 3 cups of cake in bowl. Add 1/2 cup fruit on that and 1/2 pudding. Repeat.
Place bread in 8-inch square baking dish that has been coated with cooking spray. Layer ham, red pepper and cheese over bread; set aside. Combine milk, eggs, mustard, onion powder and pepper. Pour over cheese and bread mixture. Cover and refrigerate 8 hours. Remove from refrigerator; let stand 30 minutes. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes.
Mix. Spread mixture over last layer. Spread remaining Cool Whip on top. Sprinkle chopped nuts on top.
Combine vinegar and water in pan (not aluminum). Bring to boiling; keep hot. In each of 4 hot jars, put 1/2 teaspoon pickling salt, 2 garlic halves, 1 dill head and 1 hot pepper or 1 1/2 teaspoons pepper flakes. Pack each jar with beans. Leave 1/2-inch headspace. Attach lids; process in boiling water bath 5 minutes (10 minutes if elevation is 1001 to 6000 feet).
Blend brown sugar, soy sauce, ginger, garlic and sesame oil; pour over steak. Marinate 3 hours; turn occasionally. Broil or barbecue.
Mix all ingredients. Put in greased muffin pans. Bake at 350° for 20 minutes. Makes 1 dozen.
Mix flour, butter and pecans in bowl. Press over bottom of 9 x 13-inch pan. Bake in preheated 350° oven for 15 minutes. Cool. Cream sugar and cream cheese in mixer bowl until light and fluffy. Mix in half the whipped topping. Spread over crust. Combine pudding mixes and milk in mixer bowl; beat until smooth. Spoon over cream cheese mixture. Top with remaining whipped topping. Chill until serving time. Yields 15 servings.
Sift dry ingredients together. Add oil, vinegar, vanilla and 2 cups water. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes or until done. Cool in pan and frost with white icing.
Lightly coat baking dish. Place squash and zucchini in a zip and seal bag with the 2 tablespoons dressing. Seal and shake. Add cheese and bread crumbs. Seal and toss lightly. Arrange breaded slices in single layer in pan. Bake at 450° for 5 to 6 minutes or until golden brown.
Shake all ingredients in tightly covered container; refrigerate. Shake before serving. Makes 1 1/2 cups.
Soften butter and Crisco. Add sugar and beat well. Add eggs, one at a time. Sift flour and baking powder together. Add flour and cocoa. Mix well. Pour in chocolate milk, a little at a time. Add vanilla. Place in cold oven and bake at 325° for 1 1/2 hours.
Cook bacon bits in large skillet until barely crisp; remove with slotted spoon. Remove all but 1 tablespoon drippings; to this add onions, spinach, parsley and seasonings. Cover and cook over medium heat a few minutes (not over 10) until wilted, stirring once or twice.