HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter 9 x 13-inch pan. Cover bottom of pan with a layer of uncrumbled graham crackers. Mix pudding with milk and Cool Whip. Pour 1/2 pudding mixture over bottom layer of crackers. Repeat a layer of crackers; pour remaining pudding over crackers. Top pudding with third layer of crackers. Spread chocolate butter icing over top layer of crackers. Chill at least 24 hours (for crackers to soften) before serving.
Put 1 pint of peaches and 1 pint sugar in large heavy pan. Cook slowly until sugar dissolves. Turn heat up and bring to rolling boil for 10 minutes. Add another pint of peaches and pint of sugar. Again bring to rolling boil and boil for 10 more minutes. Seal in clean hot jars.
Have all ingredients at room temperature. Cream butter and sugar; add eggs one at a time and beat well after each egg. Add flavoring and beat.	Measure 3 cups flour and add soda to flour. Add flour	and sour cream to butter mixture alternately, beginning and ending with flour. Bake for 1 1/4 hours to	1 1/2 hours at 325°. Let stand in pan 10 minutes before removing. This cake	will stay moist 2 weeks if it lasts that long.
Steam squash (whole). When almost tender, drain and cool. Scoop out centers, leaving a shell about 1/2-inch thick. Chop the removed pulp. Add to removed pulp other ingredients. Preheat oven to 400°. Refill the shells. Place them in a pan, in very little water or on a rack above the water. Bake until hot, about 10 minutes. (Makes a pretty dish.) Yields 4 servings.
In a large stockpot over medium heat, warm the oil; then add the squash, carrots, parsnips and onion. Cook the vegetables, stirring occasionally, until they are slightly tender and warmed through, about 5 minutes. Add the thyme, coriander, chicken stock, salt, pepper, vinegar and bay leaf. Bring the mixture to a simmer and cook until the vegetables are soft, about 20 minutes. Remove bay leaf and thyme sprigs and puree the mixture in batches in a blender until smooth, 3 to 5 minutes. Serves 8.
Mix dry ingredients with zucchini and nuts. Beat eggs and add oil to eggs. Mix with the dry ingredients until moist. Place in greased pan and bake at 350° for 1 hour.
Make lemon pudding following the directions on the box, except fold hot lemon pudding into the beaten meringue. Pour half this mixture into a 9 x 13-inch pan. Tear angel food cake into chunks and sink into lemon/meringue mixture in pan. Pour remaining lemon/meringue over top. Chill until set. Serve as made or top with fresh strawberries, blueberries or cherry pie filling. Makes 15 servings (plain) with 205 calories and 1 gram fat each.
Cook angel hair pasta, enough for 4, in a large pot. While that is cooking, saute shrimp in olive oil, butter and garlic until pink. Drain pasta; add to shrimp. Toss, adding cheese and dill. Ready to serve.
Beat avocados, onion, peppers, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Fold in tomato. Cover and refrigerate. Stir before serving. Makes 2 cups dip.
Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving drippings. Drain bacon on paper towel, then crumble and set aside. Cook potatoes in bacon drippings for 10 minutes or until browned, turning frequently. Drain. Place potatoes in serving dish. Sprinkle with salt and pepper and crumbled bacon.
Boil and drain lasagne noodles. Follow package directions. While noodles are boiling, brown meat in skillet. Empty pasta sauce in saucepan and add meat and sugar. In baking dish (about 13 x 9-inch), alternate layers of noodles, cottage cheese mix, Mozzarella cheese and sauce. Use sauce for top layer. Sprinkle top with Parmesan cheese. Bake 30 to 35 minutes in a 375° oven. Serves 6.
Brown beef and onions. Place in casserole dish. Add remaining ingredients. Bake uncovered 30 minutes.
Cook squash in salted water until firm. Drain well. Cook bacon, remove from pan and crumble on paper towel. Saute onion in bacon grease. Add onion, butter, cheese, sour cream, crackers, salt and pepper to squash. Bake in greased casserole dish at 350° for 40 minutes. Last five minutes sprinkle with cheese and crackers. Brown and serve.
Shred cabbage; peel and shred carrots. Put all vegetables in a bowl and mix in salt, sugar, lemon juice and melted butter. Stir well. Pack mixture into a 2-quart greased casserole. Bake for 1 hour at 350°. Serves 6 to 8.
Combine cabbage, water and salt in saucepan. Place lid on pan and cook ten minutes. Make sauce of milk, cheese and cornstarch; cook until thick.
Brown meat and onion. Remove excess grease. Add remaining ingredients. Simmer 30 minutes or longer. Freezes well. Ummm good!!
Brown ground beef and onions. Drain fat. Add taco seasoning and cook according to directions on package. Cool 15 minutes. Mix remaining ingredients. Doritos must be crushed up. Add Catalina dressing just before serving.
Brown sausage in skillet. Stirring often. Add sliced potatoes and onion. Fry until slightly brown. Add thinly sliced cabbage, salt and pepper. Cover and steam just until cabbage is tender.
Cook meat in just enough water to cover until fat appears on water. Drain meat thoroughly. Add all ingredients. Bring to boil and cook over low heat until as thick as desired. Makes 2 quarts.
Bring chicken broth, mushrooms and bamboo shoots to boil. Reduce heat, simmer 5 minutes. Add scallops, soy sauce and pepper and bring to boil. Slowly add cornstarch mixture and stir a few seconds until thickened. Stir soup briskly with chopstick or long handle of spoon; gradually pour in egg. Remove from heat. Stir in vinegar. Ladle into bowls and serve garnished with green onion.
Pour water and milk in a sauce pan. Bring to simmer. Add cornmeal and cook for 5 minutes, stirring constantly. Cool to lukewarm.
Mix together and place in 9 x 12-inch baking dish. Bake in 350° oven for 45 minutes.
Brown hamburger and dump into large pot. While hamburger is browning, make Minute rice according to directions and dump into hamburger. Stir-fry celery, carrots and poppy seeds. Add to hamburger and rice mix. Heat well and serve. Makes a quick and easy meal in one.
Salt, pepper and roll quail in flour. Fry in deep fat until brown (save drippings for cream gravy). Wrap quail tightly in foil and cook in oven for 2 hours at 250°. Serves 4 to 6. Serve with hot biscuits, gravy and rice.
Saute in margarine green pepper, onion and celery (chopped). Mix rice, Cheez Whiz, soup and broccoli. Bake at 350° for 1/2 hour.
Brown ground beef with onion. Drain. Combine with remaining ingredients. Add chili powder beginning with 2 tablespoons. Simmer and serve.
In a heavy medium size saucepan, melt chocolate and butter over heat. Add remaining ingredients. Stirring constantly, cook over medium heat for 5 minutes. Serve over ice cream. Makes 1 1/2 cups.
Saute mushrooms in butter. Mix all ingredients together. Bake at 350° until firm and browned, approximately 30 minutes.
Marinate chicken in mixture of other ingredients for 30 minutes. This can be done in skillet to be used for cooking. Heat on top of stove until it comes to a boil. Cover and simmer about 40 minutes or until almost all liquid has evaporated. Serve hot or cold.
Break turkey into bite-size pieces. Place in casserole dish; cover with sliced eggs. Bring soup and broth to boil and pour over chicken. Melt margarine. Mix in flour. Gradually add milk, stirring constantly, for smooth consistency. Pour over turkey evenly. Bake at 375° for 45 minutes.
In a large skillet or Dutch oven, cook linguine according to package directions, adding carrots during last 5 minutes of cooking. Drain. In jar or cruet, combine bottled lemon juice, water, oil, dill and garlic salt. Shake well. In large bowl, combine linguine, carrots, broccoli, mushrooms, onions, tuna and Parmesan cheese. Add 1 cup dressing; mix well. Cover. Chill 3 to 4 hours or overnight. Just before serving, toss with remaining dressing. Serve with additional Parmesan cheese. Refrigerate leftovers. Makes 4 servings.
In shallow dish, pour dressing over chicken. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove chicken; reserve marinade. Grill or broil, turning and basting frequently with reserved marinade, until done. Do not brush with marinade during last 5 minutes of cooking. Makes about 4 servings.
1st Day: Wash and pack a gallon whole cukes in a jar. Make a brine of 1 cup salt and boiling water (to cover cukes).
Heat soup. Add salt and gelatin, which has been dissolved in water. Add cream cheese which has been beaten beforehand. Cool.
Pour rice evenly in the bottom of a greased 9 x 13-inch pan. Sprinkle onion soup mix over rice. Stir soup and broth together and pour 1/2 of the soup mixture over the rice. Place chicken breasts on the rice. Pour the other 1/2 of the soup mixture over the chicken. Cover with aluminum foil. Bake at 325° for 2 hours.
Mix 1	cup sugar, cocoa, cornstarch, milk and water in pan. Cook until thick. Pour into cooled cooked pie shell. Beat egg yolks until stiff. Add	2 teaspoons sugar; beat again. Bake in 400° oven until top is brown.
In top of double boiler, stir water, jello, marshmallows and cream cheese until melted. Cool slightly, about 15 minutes. Add cranberries, pecans and pineapple. Chill and serve.
Peel and chop onion. Beat egg well, add corn, onion, and salt and pepper to taste to bread crumbs and milk. Pour into baking dish. Bake at 350 degrees for 30 to 35 minutes.
Place salt and peppered spareribs in a shallow roasting pan. Brown 1 hour in a 350° oven. Drain. Mix remaining ingredients and add to drained ribs; return to oven 40 to 50 minutes longer. You may use pork meat chunks instead of ribs. Brown the meat; drain. Pour the sauce over and bake 1 hour.
Brush chicken pieces with milk. Pat crushed stuffing mix onto each piece. Shake off excess crumbs. Place chicken pieces, skin side up, in a lightly greased baking dish. Bake at 375° for about 1 hour or until chicken tests done.
In hot water dissolve Jell-O; mix well, then add tomatoes, again mix well. Let set.
Scrape cream filling off 24 cookies. Mix pudding, milk, cream cheese and Cool Whip in mixer. Fold in crushed Oreos. Spoon into a clean flowerpot(s) (cover hole with foil). Sprinkle black Oreo crumbs on top so no white shows. Cover and refrigerate. When ready to serve, place clean stem of artificial flower in pot.
From underside, split shrimp down the middle without separating them completely. Carefully spread open. Remove dark vein if seen.
Preheat oven to 350°. In a bowl mix flour, baking powder and salt. Beat eggs. Melt margarine. Add all ingredients to flour mixture. Bake for 20 minutes. Serving amount: 2 brownies. Exchanges: 1/2 bread and 1/2 fat.
Start with a houseful of happiness. Add a bunch of family and friends. Next include three hours of eating and sharing food. Throw in three tons of love and kindness. Mix together with a day full of gathering and sharing conversation. Leave with one handful of good memories. Makes one Thankful Thanksgiving.
Spread popped corn on baking sheet; set aside. In a large saucepan, combine brown sugar, butter and corn syrup. Boil 5 minutes and remove from heat. Add baking soda, vanilla and salt. Stir thoroughly; mixture will foam. Pour over popped corn and mix around well. Spread out as much as possible. Bake at 250° for 40 minutes. Stir every 15 minutes. Cool. Makes 5 quarts.
Cream shortening, sugar and bananas. Add alternately with flour, soda and eggs. Blend in nuts and vanilla. Pour into greased loaf pan. Bake at 320° for 1 hour.
Mix together. Bake in tube pan at 350 degrees until toothpick inserted is clean.
Pour over cooked beets and boil 10 minutes. A little grated horseradish added to beets gives variety. (Wash beets well, cook, drain water from beets and use in place of plain water.) The color will be much enhanced.
Mix above ingredients together and chill for 2 hours. Pour punch over block of ice in punch bowl. Float strawberries and thin slices of oranges, lemons and limes on top.
Mix dry ingredients, make hoe in center and pour all liquid ingredients in. Mix by hand and pour into greased loaf pans. Bake 350° for 1 hour.
Dip biscottis in milk. Layer in bottom of large baking dish. Cook pudding according to package directions. When cooked, add the rum (optional). Pour pudding over biscottis. Cool. When pudding has set, cover pudding with fruit topping and Cool Whip. Can also add slivered almonds, chopped walnuts or shaved chocolate on Cool Whip.
Combine fat and sugar; cream until very light. Add eggs; add flour. Fold in raisins and rum. Cook in loaf pan 1 hour at 350°. Check cake at 45 minutes. Bake until mix begins to pull away from the sides of pan and straw pushed into the center of the cake comes out clean. (Do not overbake.)
Melt oleo, then add marshmallows. Stir until melted. Remove from heat and add Rice Krispies. Press into greased pan. Cool.
Preheat oven to 325°. Grease and flour 9 x 5-inch loaf pan. Combine all ingredients in large bowl and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about one hour and twenty minutes. Serve warm. Do not double recipe.
Cook and drain macaroni. Chop beef and cube cheese. Combine all ingredients, except buttered crumbs, and put into casserole dish. Top with buttered crumbs. Bake at 350° for about 30 minutes.
Dissolve yeast in 1 cup of lukewarm water and add 1 teaspoon of sugar. Add shortening and sugar to scalded milk; let cool. Combine yeast, milk, eggs and dry ingredients. Let rise until double; punch down. Roll out and cut out. Let rise again. Fry in deep fat at 350°. Makes 3 dozen donuts.
Heat oven to 350°. Brown meat, add green peppers, mushrooms and onions. Cook until tender. Stir in tomatoes, tomato paste, water and seasonings. In a 2-quart casserole, layer half the cooked noodles, meat sauce and cheese. Repeat layers. Bake at 350° for 30 minutes.
Mix pudding as directed on box. Crush cookies. Combine butter, cream cheese, confectioners sugar and Cool Whip in a bowl. Add pudding. Sprinkle 1/2 of crushed cookie crumbs into a 9 x 13-inch pan. Pour pudding mixture over cookie crumbs, then put remaining cookie crumbs on top. Refrigerate.
Preheat oven to 375°. Mix all. Form into 1-inch balls. Bake 15 minutes on ungreased baking sheet. Makes 6 dozen 1-inch balls.
Brown mushrooms in 1/4 cup butter. Stir flour into 1/3 cup melted butter until smooth. Gradually add cream. Cook over low heat, stirring constantly, until thickened. Simmer 3 minutes. Add 1/4 cup grated cheese, wine, mustard, cayenne, mushrooms, shrimp and salt. Mix well.
Melt butter in milk, do not boil. Mix flour and other dry ingredients. Beat sugar and eggs until creamy. Add dry ingredients, alternate milk. Fold in; add vanilla.
Preheat oven to 400°. Prepare two 1/2-inch muffin tins with vegetable pan spray or grease lightly. (Paper liners won't need oil.) Mix dry ingredients in mixing bowl. Beat egg and whip in oil, milk and applesauce. Add to dry ingredients and mix until flour is moistened. Stir in raisins. Fill muffin tins 2/3 full. Bake for 25 minutes. Remove from tin immediately.
Mix egg and gelatine; stir over low heat until dissolved. Mix remaining ingredients with gelatine and egg mixture. Pour into No Bake or Graham Cracker Pie Crust and sprinkle 1 teaspoon ground cinnamon and 1 teaspoon nutmeg over top.
Brown onions and ground beef or turkey (microwave; drain well). Add canned ingredients and seasoning mix. Salt and pepper to taste. Put in crock-pot and cook. Top with sour cream, shredded Cheddar and diced green onions.
Bring beet juice, Sure-Jell and lemon juice to a hard boil and add sugar, Jell-O and boil 3 to 3 1/2 minutes. Pour in jars like any other jelly.
Mix together all ingredients and season to taste. Cook in 350 degrees oven for about one hour.
Mix sugar and eggs until smooth. Mix in cornmeal. Add flour and milk gradually. Beat until smooth.
Cream butter and sugar, add 3 eggs and beat well. Add milk and stir. Gradually add flour, cream of tartar, salt and baking soda (sifted together). Mix and add vanilla. Chill and roll out on lightly floured	board.	Cut into desired shapes. Bake at 400° about 7 minutes.
Sift flour, baking soda, salt, sugar and 2 tablespoons cocoa. Add milk and melted shortening, stirring well. Blend in chopped nuts. Spread in a 9-inch square pan or a 1 1/2 quart casserole. Combine brown sugar and 4 tablespoons cocoa. Sprinkle over entire batter and cover with hot water. Bake at 350° for 45 minutes. Serve hot with ice cream.
Mix cereal, oatmeal, shortening and hot water until smooth. Add eggs and sugar. Sift flour, soda and salt; add to bran mixture alternately with buttermilk. Blend well; put in gallon jar, cover and refrigerate. Keep 2 or 3 days before using. Bake as needed in muffin cups about 25 minutes at 350°. Will keep in refrigerator about a month. Makes 60 to 70 muffins.
Saute chuck. Add onion, green pepper and tomato sauce. Simmer and remove from heat. Combine cottage cheese, cream cheese and sour cream. Place half of cooked noodles in casserole; cover with half cheese mixture and then remaining noodles and then cheese mixture. Top with tomato-meat sauce. Bake 45 minutes in 350° oven, using 2 to 3-quart casserole.
Preheat oven to 400°. In bowl of electric mixer, cream sugar and butter, until soft and fluffy. Add eggs, all at once. Continue beating, until light. Mix in remaining ingredients, except pie shell. Combine well. Pour into prepared pie crust. Reduce heat to 300°. Bake about 1 hour, or until pie is firm.
Combine all ingredients and beat at medium speed for 2-3 minutes. Pour into 13 x 9 round pan at 350°. Bake about 20-25 minutes.
Dissolve Jell-O pudding in crushed pineapple (juice and all). Add Cool Whip, marshmallows and chopped nuts. Make up a day ahead. Serves 10.
Saute onion, peppers and mushrooms in olive and oleo combination. Add shrimp, parsley, lemon pepper and garlic powder. Add a bit of low-fat milk and yogurt. Serve over cooked rice.
Combine margarine, sugar and egg whites. Add remaining ingredients until moistened. Place in muffin tins or greased and floured loaf pan. Bake at 350° until toothpick inserted comes out clean. Yields 1 loaf or 12 muffins.
Combine milk, garlic powder and Worcestershire sauce. Add dove breast and marinate 12 hours in refrigerator. Milk mixture should cover the breast. Drain and salt and pepper; roll in flour to coat. Fry until golden brown.
In a large heavy skillet or Dutch oven, brown stew meat in olive oil over medium heat. Reduce heat to low and add garlic and onion; cook until onion is clear. Add rest of ingredients. Cover and simmer 1 hour. Serve with boiled potatoes and heavy bread and sliced Edam cheese. Makes 6 servings.
Mix first 5 ingredients in a 3-quart baking dish. Mix in crumbled bread. Bake at 350° for 1/2 to 3/4 hour.
Spread the pineapple (juice included) in a 13 x 9-inch baking pan. Next, spoon the cherry pie filling on top; sprinkle the dry cake mix over this. Spread pecans over this; dot with margarine. Do not stir. Bake at 350° for 1 hour.
In a large bowl, mix flour, salt and alum together. Set aside. In a medium saucepan, bring the water and oil to a boil. Remove from heat and pour over flour mixture. Stir until well mixed. Knead the dough. Color the dough by adding a few drops of food coloring. Store in a covered container.
Peel and boil potatoes until tender. Mash potatoes and mix with milk. Fry ground beef and onion with salt and pepper. Mix mashed potatoes with ground beef and make flat oblong shaped patties. Roll patties in flour and dip in egg. Cover with bread crumbs. Deep fry until brown.
Mix rhubarb, sugar and Jell-O and place in greased 9 x 13-inch pan. Cover with marshmallows. Mix cake according to directions on box and pour over rhubarb and marshmallows. Bake at 350° for 50 minutes or until cake tests done with a toothpick. Serve warm or cold with a drop of Cool Whip.
Cook broccoli until tender. Combine mushroom soup and cooked broccoli. Add French fried onions, cream cheese, water chestnuts, chunk chicken and chopped onion. Put in a casserole dish. Combine Ritz cracker crumbs and margarine; put this on top of casserole. Place in oven and bake at 400° for 45 minutes.
In a large frypan heat the oil, add onion, garlic and red pepper and gently fry for 10 minutes. Add the chicken pieces, salt and pepper and fry until browned on both sides. Mix the tomato paste with a little water and stir into the pan; add wine and cook on low for about 10 minutes, covered. Chop one sprig of rosemary and sprinkle over chicken. Cook another few minutes until chicken is tender, adding a little of the stock to moisten. Transfer to serving dish and garnish with rosemary. Serves 4.
Mix a dressing by mixing the ranch dressing and the cocktail sauce together. Go a little heavier on the amount of ranch dressing than the cocktail sauce when mixing. Mix all the other ingredients together and then mix the sauce into the mixture thoroughly. Chill overnight. Serve over your favorite greens.
Heat green beans, soup and milk. Mix in onion rings. Pour into casserole and bake at 325° for 15 minutes.
Mix Jell-O with hot water. Let cool slightly. Add pineapple and chopped bananas and strawberries. Place half of mixture in large dish. Let chill until firm. Mix 1 box Jell-O cheesecake mix, spread over chilled Jell-O. Add the remaining half of Jell-O, let chill until firm. Add Cool Whip.
Place almonds on ungreased cookie sheet and bake at 350° until light brown. Watch carefully so almonds do not burn. Cool and set aside. In top of double boiler over hot water, melt chocolate chips with sugar. Cool. Mix in beaten egg yolks. Gradually fold in stiffly beaten egg whites. Fold in whipped cream and vanilla. Tear up angel food cake into 1/2-inch pieces. Put half of cake pieces on bottom of buttered 10-inch spring-form pan. Cover with half of chocolate mixture. Layer remaining cake and chocolate. Refrigerate at least 24 hours. Remove rim. Top with toasted almonds. May be made up to 3 days in advance.
Mix in large bowl all ingredients except cream cheese. Blend well. Add cream cheese until texture is malleable. Careful not to overwork mixture. If mixture gets squishy, chill until workable.
In large skillet, heat 2 tablespoons of corn oil over medium high heat. Add broccoli, carrots, walnuts and garlic. Stir-fry 2 minutes. Remove vegetables. Add remaining 2 tablespoons corn oil to skillet. Add chicken. Stir-fry 1 minute or until chicken turns white. Add soy sauce, sherry, ginger root and sugar. Stir-fry 2 minutes. Remove chicken with slotted spoon. Add broth and green onions to skillet and bring to a boil. Stir in chicken and vegetables mixture. Remove from heat. Let stand covered about 5 minutes or until liquid is absorbed. Makes 4 servings.
Mix all ingredients together, it will have a biscuit dough consistency. Pour into a greased or sprayed loaf pan. Bake at 300° for 20 minutes in a preheated oven. Great with roasts, steaks or standing rib roasts.
Layer 12 sandwiches on the bottom of the casserole dish. Spread half the Cool Whip evenly over the sandwiches. Sprinkle 3 of the crushed candy bars over the Cool Whip. Drizzle chocolate syrup on top. Layer the remainder of the ingredients in the same order and place in the freezer 24 hours ahead of time. Take out of the freezer at the beginning of your meal.
Beat softened cream cheese until smooth; blend in sugar, then whipping cream and vanilla. Pour into paper-lined (foil) muffin tins and freeze. Remove foil liners and spoon fruit over top. These will keep in freezer several months.
Boil eggs to hard boiled stage and chop finely. Chop sweet pickles and pimentos into fine pieces. Grate cheese. Mix together all ingredients thoroughly. Refrigerate.
Preheat the oven to 375°. Cream the butter and sugar together until light and fluffy. Gradually beat in the egg. Add the lemon juice and fold in the flour and ground almonds. Pipe or spoon into the pastry shells, filling each one to just below the top. Scatter with the slivered almonds and bake for 10 to 15 minutes until golden brown. Remove from the oven and brush the tops with hot apricot jam.
Sift together first 4 ingredients. Cream butter, sugar, egg, vanilla and milk. Add flour mixture to form a workable dough. Divide dough into 4 parts. Roll each part and cut out circle with pie pan or around a plate. Sprinkle with sugar and bake at 350° until lightly browned. Place desired fruit between layers. Serves 8 to 10.