HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the cream cheese in a bowl and cream it until soft and smooth. Slowly blend the sugar into it. Add the melted chocolate. Mix well. Add vanilla, salt and chopped pecans and mix until well blended. Press into a well-greased shallow pan. Place in refrigerator until firm (about 15 minutes). Cut into squares.
Brown sausage and drain grease off. Add Veg-All with liquid and celery soup as is. Stir together, pour in 1 1/2-quart casserole dish. Cover with grated cheese and then buttered bread crumbs. Cover with foil and bake for 20 minutes at 375°. Remove foil and bake until crumbs brown.
Mix all ingredients and pour into a graham cracker crust. Refrigerate until set, several hours or overnight. Serve plain or top with fruit topping (canned pie filling is good).
Mix corns (drain regular corn), butter, corn bread, egg, sour cream and onion. Bake at 375° for 1 hour greased casserole.
Combine first 6 ingredients and cook until thick. Pour over sliced potatoes, onion and fried crisp bacon, crumbled. Serves 6 or more.
Beat shortening until creamy; add sugar. Beat until thick to lemon colored. Sift dry ingredients; add granulated sugar with bananas. Blend thoroughly after each addition. Add nuts. Grease bottom of bread pan only. Bake 60 to 70 minutes at 350°.
Brown ground beef; drain. Place in a 13 x 9 x 2-inch casserole. Layer onion, carrot and potato over meat. Combine soup, milk, salt and pepper; pour over vegetables. Cover with aluminum foil. Bake at 350° for 1 1/2 hours.
Combine all ingredients, adding eggs and milk last. Pour into unbaked pie shell and bake in a 350° oven for 50 to 60 minutes.
Fry pork chops; set aside. Place rice in baking dish. Add soups and stir to mix. Lay pork chops on top and cover baking dish. Bake at 400° for 35 minutes or until rice is flaky and tender.
Cream Spry; add sugar. Beat in eggs, then molasses. Mix well. Add sifted dry ingredients alternately with buttermilk. Using a spoon, place in strips on greased cookie sheet. Sprinkle top with granulated sugar. Bake at 375° for about 12 to 15 minutes. Cut strips into hermits.
Brown ground beef and onion; drain. Add remainder of ingredients except cheese. Simmer 10 minutes. Pour into casserole dish and top with cheese. Bake at 350 degrees until bubbly.
Drain beans, reserving 1/2 cup liquid from can. Put beans, reserved liquid, chopped celery, onion powder, pepper, mayonnaise and 1/2 cup of the cheese into greased casserole dish. Stir to mix well. Dot with butter. Sprinkle remaining 1/2 cup cheese on top. Then spread crushed crackers over all. Bake 30 to 40 minutes in a 300° oven.
Melt puree, brown sugar and butter. Cook until it comes to a boil, then add salt and cinnamon. Spray medium size casserole dish. Put in bread crumbs and pour puree mixture over crumbs; stir until covered. Bake at 300° to 325° for 45 minutes. This side dish serves 10 to 14.
Sprinkle dry ingredients on brisket and then pour liquid smoke over brisket. Wrap tightly in foil and place in crock-pot. Cook on low 8 to 12 hours. There will be a lot of juice when done; save some to mix with the barbecue sauce. This can also be cooked in a slow oven. I cook mine in the oven overnight at about 225°.
Scald milk (with squares of chocolate, if used). Mix flour, sugar and salt (if using dry cocoa, mix with dry ingredients). After milk scalds, mix in dry ingredients; cook until thick. Beat yolks. Add a little of the hot mixture to the egg yolks and mix thoroughly, then add yolks to the rest of the hot mixture. Cook for 2 minutes, stirring constantly. Remove from fire; add oleo and vanilla. Let cool before pouring into baked crust. Top with Cool Whip or meringue; bake to brown (if using meringue).
Saute crawfish tails in margarine, about 5 minutes. Remove crawfish tails, add onions, celery, bell pepper and garlic to margarine and saute for 10 minutes. Season crawfish and add to mixture, along with the soup. Cook at least 20 minutes. If too thick, add a little water. Place in pie shell and cover with top. Bake in 300° oven until brown. Serves 4.
Core apples and cut in wedges. Put in saucepan and add water to come to almost top of apples, but not over. Pour sugar over top without stirring. Cook over medium heat until apples are tender, about 20 minutes.
Mix all ingredients together and simmer on low. Cook 2 1/2 to 3 hours.
Brown chops in pan and season with seasonings to taste. Sprinkle sliced onion rings on top of chops. Combine soup with wine and pour over chops and onions. Cook in pan until tender, about 45 minutes. Serve over noodles.
Brown hamburger; mix in taco seasoning mix. Put in a 9 x 13-inch pan. Mix together cream cheese and sour cream. Put on top of hamburger. Pour taco sauce on top of that. Chop onions on top of that. Mix nacho soup and Cheddar cheese soup together. Put on top. Bake at 350° for 20 minutes.
Mix first 4 ingredients together and pour into baking dish. Top with bacon slices. Bake at 325° for 1 1/2 to 2 hours.
Make sauce using all ingredients except chicken; marinate chicken in sauce. Dip chicken in bread crumbs. Place in baking dish. Bake, uncovered, for 45 to 60 minutes at 350°. Serves 4.
Cook peaches in water until tender. Add brown sugar, salt and flour mixed with the cream into a smooth paste. Cook until mixture thickens, stirring constantly. Sprinkle with cinnamon before serving.
Mix all ingredients. Let chill in refrigerator 2 or 3 hours before serving.
When you are cutting up your deer, cut into small 1-inch squares, bite-size. You can freeze this until ready to cook down. Heat a black kettle with a small amount of water in it to boiling. Add the cubed deer and stir constantly. You will need to add water as needed to keep a liquid on the deer. Add salt and pepper to your taste. Depending on the age and toughness of the deer, cook this until tender, approximately 2 hours. When the deer is tender, add the onions. Onions really add the flavor and take away the wild game taste. The more onions, the better the flavor.
Cream butter; add sugar, well beaten eggs, and vanilla; mix. Slowly add dry ingredients and nuts. Roll in 4 one inch rolls on wax paper. Chill 4 hours or place in freezer for more rapid chilling. Remove and slice into 1/8 inch slices. Bake on greased pan at 350° for 10 to 12 minutes.
Mix potatoes, eggs and cracker crumbs. In a skillet, melt grease and drop a spoonful of potato mixture into skillet. Let fry until brown and crisp. Flip and brown the other side.
Sprinkle steaks with salt and pepper. In a large skillet, over medium heat, melt margarine. Cook steaks until browned on both sides. Arrange steaks on platter. Keep warm. Into pan drippings, over medium heat, stir water, lemon juice and Worcestershire sauce. Heat through and pour over steaks.
In large bowl, combine flour, baking powder, salt, sugar and cocoa; with a pastry blender, cut in shortening until evenly distributed. Store in large container. It doesn't have to be refrigerated. Keeps 10 to 12 weeks and yields 17 cups mix.
Place chicken or turkey in ovensafe dish. Pour soup and broth over meat. Season with salt, pepper and poultry seasoning to taste. Bake, covered, in 350° oven about 1 hour or until meat is tender and no longer pink.
Beat evaporated milk until stiff. In boiler, bring pineapple, sugar and gelatin to a rolling boil. Add to milk. Pour over Graham Cracker Crust.
Put 6 cups of water in a 2-quart pot on high. Add margarine (optional), garlic and onion. Cut the potatoes in squares and add to the boiling mixture. Add vegetables (optional) and rice. Cover with a lid. Place on medium heat for 30 minutes, stirring every 10 minutes.
Cook cauliflower in salted water with lemon juice until tender; drain. Saute mushrooms and green pepper in butter. Combine white sauce, peas, red pepper, Worcestershire sauce and half of cheese. Add cauliflower, mushrooms and green pepper. Pour into 1 1/2-quart casserole. Top with remaining cheese. Sprinkle with paprika. Bake at 350° for 25 minutes or until lightly brown.
Cream sugar and oleo, add eggs; add flour and sour milk alternately. Fold in blueberries that have been drenched with a little of the flour. Bake at 350° in 9 x 12-inch pan about 1 hour or until tester comes out clean.
Mix 2/3 of beef into mix. Save the other 1/3 beef for outside of ball. Chill.
Heat oven to 400°. Blend 1/2 cup sugar and cornstarch in medium saucepan. Stir in blueberries, lemon juice and nutmeg. Cook, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute. Pour hot fruit mixture into ungreased 2-quart casserole. Place in oven to keep hot while preparing biscuit topping.
Saute onion and celery in melted margarine. Sprinkle poultry seasoning on top to cover. Run each slice of bread under water. Squeeze out excess and place in large bowl. Add onion mixture and all other ingredients. Spread in greased pan and bake at 375° for 1 hour or until golden.
In a large bowl, add to the mashed yams the sugar, oil and eggs. Mix until smooth. In another bowl, sift together the flour, baking powder, salt and spices. Add the raisins and nuts to coat them. Stir dry ingredients into the yam mixture.
Coat steaks with flour. In skillet, brown steaks in oil. Transfer to lightly greased 9-inch square baking dish. Season with salt and pepper; set aside. Saute onion slices; add Spanish rice and sugar and mix well. Spoon rice mixture over steaks; sprinkle with parsley flakes.
Mix Jell-O in boiling water with sugar; add cold water and rest of ingredients, except ginger ale. Chill. When ready to serve, add ginger ale. Freezes well. Serves 100.
In a large mixing bowl, mix all ingredients together and pour into a 9 x 13-inch nonstick pan. Bake at 350° for 40 to 45 minutes.
Beat egg whites until stiff. Cream margarine and shortening. Add sugar and beat until smooth. Add one egg yolk at a time, beating well after each; stir in vanilla. Sift together flour and soda; add alternately with buttermilk, beating well each time. Stir in coconut and nuts. Fold in egg whites.. Pour into 3 lightly greased layer pans. Bake in preheated 350° oven for 25 minutes or until done. Cool thoroughly. Spread icing between layers and on top and sides of cake.
Cut bacon in pieces and brown bacon, hamburger and onion. Drain fat. Add beans, sugar and catsup. Slow cook in crock-pot. Salt and pepper to taste. Kids love this. Great for cookouts!
Mix well. Put in punch bowl and add ginger ale and ice ring. Can garnish with orange slices.
Mix together first 4 ingredients. Make small center in flour mixture and add eggs. Beat eggs with spoon, adding small amount of flour from sides until mixed. Add vanilla and mix. Add milk and beat into eggs with flour until a good batter texture is formed. Add sliced apples. Pour by ladlefuls onto hot griddle until brown and risen on both sides. Serve with butter and syrup.
Sprinkle yeast over water; stir. Let stand until bubbly. In a large bowl, beat eggs until frothy. Add sugar and continue beating until thick and lemon-colored. Add cooled milk-cream and yeast mixture. Gradually add flour, beating well after each addition. Stir in raisins. Cover bowl and let rise. Stir dough down with a large spoon. Let rise again. Drop batter by tablespoonfuls into hot oil (375°). Fry until lightly browned; turn over and brown other side. (They often turn over on their own; hence "portzeln", tumblers.) Roll them in sugar or serve them with sugar on the side.
Heat oven to 425°. Prepare pie crusts as directed. Use 9 x 10-inch glass pie pan. Heat soup and milk until creamy. Add salt and pepper. Add chicken and thawed mixed vegetables. Mix well. Remove from heat and spoon into crust. Top with second crust. Seal edges; flute. Cut slits in several places in top crust. Bake at 425° for 30 to 40 minutes or until crust is brown. Let stand 5 minutes before serving. Serves 6.
Combine drained beans and pimento in large bowl. Add pepper and onion mix. Combine remaining ingredients in separate bowl. Mix well. Pour over bean mixture. Stir well. Refrigerate. Best if it sits awhile.
To make a roux, heat oil in a heavy pot or saucepan. Sprinkle flour into oil, stirring constantly. Cook over low heat for 40 to 45 minutes, stirring often. Cook until the mixture is the color of caramel and has a gravy like consistency. Add onion, bell pepper, banana peppers and garlic to the roux; cook 15 minutes. Add tomato sauce, diced tomatoes and okra; cook an additional 15 minutes. Add shrimp and cook for 10 minutes. Season to taste.
In small saucepan, combine Bisquick and cinnamon. In a 1-quart saucepan, heat water and 1 tablespoon sugar to boiling. Add boiling mixture to Bisquick mixture. Reduce heat and stir vigorously until dough forms a ball. Remove from heat; beat in egg until smooth. Transfer dough into a pastry bag fitted with a star tip. Pipe 5-inch strips into a hot skillet with 1-inch of oil. Cook until golden brown on all sides, turning to coat evenly. While still hot, roll in extra sugar. Serve warm.
Spray a baking sheet with nonstick spray coating. In a shallow bowl, combine egg, milk and vanilla. Dip bread slices in egg mixture just long enough to coat both sides. Place in baking sheet. Bake in a 450° oven about 6 minutes or until bread is lightly browned. Turn bread over and bake 5 to 8 minutes more or until golden.
Drain pineapple, reserving syrup. Add enough boiling water to syrup to make 1 cup. Dissolve jello in hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set. Fold in oranges and pineapple. Whip the cream and fold into fruit mixture. Pour into a 6 cup mold and chill until set. Serves 8 to 10.
Cook Cauliflower in water until very tender and then drain. Add 3 Tbsp. of butter and the cheese to the cauliflower, stir until melted. Season with salt and pepper to your taste. Pour into baking dish. Crush about a cups worth of crackers, mix with the remaining butter (melted) and sprinkle on top of cauliflower. Bake at 350 degrees until golden brown.
Combine evaporated milk and sugar in small heavy-gauge saucepan. Cook over medium heat until mixture comes to a full rolling boil. Boil 3 minutes. Stir constantly. Remove from heat. Stir in morsels and almond extract until morsels melt and mixture is smooth. Chill 45 minutes. Shape into 1-inch balls. Roll in almonds. Chill until ready to serve. Makes about 2 1/2 dozen truffles.
Grind onion, ham, sauerkraut and corned beef. Add salt, mustard, parsley, pepper and 1/2 cup flour. Mix well. Make into small balls. Dip in egg, flour, egg, then crumbs. Deep fry at 375°. (Can use food processor instead of grinder.)
Combine cheese and mayonnaise. Blend until smooth. Fold in whipped cream, fruit and marshmallows. Pour into 13 x 9-inch dish. Freeze firm. Cut squares. Great for Christmas!
Salt and pepper chicken breasts. Grease Pyrex dish with butter. Dip chicken in buttermilk, then roll in cornflake crumbs. Sprinkle butter over top. Bake at 350° covered with foil until chicken is done.
Mix shortening, brown sugar, egg yolk and vanilla. Sift flour and salt together and stir into batter. Roll into 1-inch balls and dip into slightly beaten egg white. Roll into chopped nuts and place on ungreased cookie sheet. Bake 5 minutes at 375°. Remove and press thumb on top of each cookie. Return and bake 8 minutes. Place jelly or icing in thumbprint.
Combine dry ingredients in a large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin). Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes, until cake tester comes out clean.
Cook unpeeled potatoes in boiling, salted water, about 20 minutes. Slice about 1/8 inch thick.
Preheat oven to 350°. In large mixer bowl beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate morsels. Spread into (ungreased) 13 x 9-inch baking pan. Bake for 25 to 30 minutes or until edges begin to brown. Immediately sprinkle remaining chocolate morsels over cookie layer. Let stand 5 minutes or until morsels	melt evenly over top. Cool completely. Cut into 1/2-inch bars.
Mix flour, baking powder, salt and soda. Beat butter. Gradually beat in sugar until lite and fluffy. Blend in egg and vanilla. Blend into flour mixture. Add oats, apple and 1 1/2 cups coconut. Drop by tablespoon onto ungreased cookie sheet. Sprinkle with remaining coconut. Bake at 375° for about 10 minutes or until golden brown.
Boil squash until tender; drain. Fry bacon. When bacon is done, remove it from the pan and fry the onion in the bacon grease until the onion looks clear. Mix onion, bacon grease, squash and eggs. Then add cheese, salt, pepper and nutmeg.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely.
Dissolve gelatin and salt in boiling water. Add cold water. Measure 2 cups into a separate bowl. Add the frozen fruit. Stir carefully until fruit thins and separates. Chill until mixture is almost set, about 15 minutes. Spoon into sherbet glasses, filling each about 2/3 full. Chill set but not firm. Chill remaining and blend in others, then chill for 3 hours.
Mix Eagle Brand milk, lemonade and 3/4 of the Cool Whip together. Pour into pie shell and add remaining Cool Whip for the topping. Chill.
Layer the first 4 ingredients in a baking dish. Grate cheese and sprinkle over the top. Bake at 350° to 400° until the cheese is melted.
Lightly grease a Bundt pan. Sprinkle pecans in bottom of pan. Place frozen rolls in pan and sprinkle with package of dry pudding mix. Melt margarine, remove from heat and add brown sugar and cinnamon. Pour this mixture over rolls. Let rise overnight, uncovered, at room temperature. Bake at 350° for 30 minutes. Immediately invert onto serving plate.
Mix sugar, vinegar, salt and spices together. Do not heat. The syrup is cold. Add pickles and onions. Put in a container and refrigerate.
In a large heavy gauge saucepan, combine milk, sugar, brown sugar, corn syrup, sweetened condensed milk and heavy cream. Cook over low heat, stirring constantly, until sugars dissolve. Stir in chocolate morsels and butter. Cook over low heat, stirring constantly, until temperature reaches 246° on candy thermometer. Remove from heat; stir in nuts and vanilla extract. Pour into foil-lined and buttered 13 x 9-inch pan. Chill until firm (about 30 minutes). Cut into 1-inch squares. Wrap in plastic wrap. Store at room temperature.
Melt butter and set aside to cool. In a bowl, beat eggs; add milk and cooled butter. In a separate bowl, combine the Bisquick, sugar, baking soda and cornmeal. Mix together the wet and dry ingredients. Pour into greased 9 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool before cutting.
Peel and slice in half. Place in dish and cover. Microwave on High 10 minutes or until soft. Prepare stuffing according to package directions. Add mushrooms and crabmeat and mix well. Mound stuffing onto onion halves and microwave for 2 more minutes or until hot through. Can be served as a vegetable or with salad as entree.
Mix all-bran cereal and water; let cool. Add buttermilk, bran flakes, raisins, vegetable oil, white sugar and brown sugar substitute. Fold in eggs, one at a time, flour, baking soda, salt, cinnamon, allspice and ginger. Fill muffin pans 3/4 full and bake at 375° for 20 to 25 minutes.
In a large skillet over medium heat, melt 2 tablespoons butter. Add chicken and shrimp. Sprinkle with salt and pepper. Cook, stirring frequently, until chicken is light golden and shrimp are pink, about 4 minutes. Using a slotted spoon, remove chicken and shrimp; set aside. To skillet, add yellow and green peppers; cook, stirring occasionally until crisp-tender, 2 to 3 minutes. Using a knife, break up tomatoes in can. Add to skillet, stirring to loosen brown bits on bottom of pan. Heat until bubbling, 1 to 2 minutes. Add reserved chicken and shrimp. Stir in 2 tablespoons butter. Arrange pasta on serving platter. Top with chicken-shrimp mixture. Makes 4 servings.
Sift together flour, soda and spices. Add sugar to shortening, creaming well. Blend in egg and honey. Add the dry ingredients; mixing thoroughly. If desired, chill dough before shaping.
Melt butter, add flour and stir over low heat until blended. Add cold broth and milk at once. Cook, stirring constantly, until uniformly thickened. Set over hot water. Add the seasoning and turkey and heat thoroughly. Add more seasoning, if desired. Serve over biscuits, toast or rice. Makes 4 to 6 servings.
Preheat oven to 350°. In a large bowl, combine sausage, stuffing mix, corn, soup, onion, green pepper, pecans and eggs. Mix until ingredients are well blended.
Brush bread lightly with melted margarine. Sprinkle evenly with one-third of the sugar substitute and cinnamon. Cut bread slices into quarters. Layer bread and raisins in a 1 1/2-quart casserole coated with cooking spray.
Soften yeast in warm water. Mix first 6 ingredients. Knead for about 10 minutes, every 10 minutes for an hour. Press down dough. Divide dough into 4 balls. Let rest 10 minutes. Make into rolls or loaves. Let rise until double. Bake at 375° for 20 minutes.
Mix together all ingredients but the chicken in a saucepan over a low heat. Pour mixture over chicken pieces. Spread out in a baking pan (oblong). Allow chicken to marinate in the refrigerator for at least 2 hours. Bake at 350° for 1 hour.
Melt butter in 9 x 13-inch pan. Sprinkle with remaining ingredients. Press lightly and bake at 350° for 20 to 30 minutes.
Beat eggs, sugar, salt, butter and syrup by hand. Line bottom of prepared pie shell with pecans. Slowly pour mixture over pecans. Bake at 400° for 10 minutes, then turn oven to 350° and bake for 1 hour or until knife comes out clean. (Flour pan before putting crust into pan.)
Preheat oven to 300°. Toast corn flake crumbs in baking pan 8 to 10 minutes. Combine sugar and butter. Pour over cereal. Stir until evenly coated. Dip out 3 tablespoons of the crumbs. Press remaining mixture into bottom of pan. Refrigerate 30 minutes.
Combine sugar, syrup, water, salt and cream of tartar. Cover and boil 5 minutes. Uncover and wipe sides of pan with damp cloth. Boil, without stirring, to firm ball stage (245° to 248°). Remove from heat. Pour slowly, beating constantly, over stiffly beaten egg whites. Continue beating until mixture holds its shape when dropped from spoon. Add flavoring and nuts. Drop by teaspoons onto waxed paper or pour into well buttered pan. When cold, cut into squares.
Sift flour with salt, ginger, cloves, nutmeg and allspice. Combine water with rum. Combine soda with molasses (use larger bowl as combination will foam up). Cream shortening and sugar. Add sifted dry ingredients, water mixture and molasses mixture in 2 sections with creamed mixture, blending well after each addition. Chill dough, preferably overnight. Roll to 1/4-inch thickness on floured surface. Cut with 4-inch round cutter (may use a tin can). Place on greased baking sheet. Bake at 375° for 10 to 12 minutes. Let stand on sheet a few minutes before removing to prevent breaking. Store in covered, airtight container. Makes 12 dozen 5-inch cookies.
Mix together all ingredients except peanut butter and chocolate morsels. Bake 20 minutes at 350° on greased and floured cookie sheet. The cake should not brown. Cake is done when it springs back. Drop peanut butter in small portions all over cake while still hot. Wait about 2 minutes and spread with back of a spoon. Then sprinkle with chocolate chips. Wait two or three minutes and spread. Chill and cut into squares.
In a 2-quart, microwave-safe casserole, micro-cook potatoes and water, covered, on 100% power for 9 to 11 minutes or until potatoes are tender, stirring once. Drain.
Combine, in bowl, cheeses, water, oil, salt and pepper. Beat until smooth. Set aside. Cook macaroni and drain. Place in casserole, pour mixture over and toss with forks. Keep warm.
Cook sugar, water and cornstarch until thick. Add Jell-O. Cool and add strawberries. Pour onto baked pie shell. Top with Cool Whip if desired.