HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel fresh yams and cut lengthwise. Roll in flour while damp. Cover each layer well with brown sugar. Pour water around edges of dish. Cut up stick of butter. Place on top of yams. Cover and bake 1 hour or until tender. Take off lid and brown the last 10 minutes of cooking.
In a large saucepan, cook pudding mix and milk until thickened. Remove from heat and add cake mix. Mix thoroughly. Place mixture into greased 13 x 9-inch cake pan. Scatter chocolate chips across top of cake mixture. Add nuts, too, if so desired. Bake at 350° for 25 minutes.
Put the cheese, beans and oleo in crock-pot and heat until melted and hot. Stir often and make sure mixture doesn't burn. Pour over tortilla chips and enjoy!
Sprinkle cut-up chicken with seasoning salt and pepper. In a skillet over medium heat, in margarine, saute chicken until golden. Add oregano, orange peel, orange juice, corn syrup and water. Cover and simmer about 45 minutes or until tender, basting several times. Use parsley sprigs as garnish. Makes 4 servings. One serving equals 88 mg sodium.
Saute meat and onion. Cut tortillas in quarters. Line casserole with tortillas; layer remaining ingredients and grated cheese.
Take steak buns and spread Miracle Whip, lettuce and tomatoes on them; set aside. Heat oil in skillet. Drop deer in, stirring, about 5 to 8 minutes. Add diced onions and green peppers. Cook about 5 more minutes, stirring constantly. Top with Mozzarella cheese; cover until cheese is melted. Put on prepared buns; salt and pepper to taste.
Preheat oven to 375°. Cream butter; gradually add sugar. Continue creaming until light and fluffy. Blend in egg yolk and vanilla. Add sifted dry ingredients; mix thoroughly. Chill about one hour. Shape dough into balls 3/4-inch in diameter. Dip into slightly beaten egg white, then into nuts. Place on ungreased cookie sheets. Press hole in center of each cookie with floured finger. Bake 12 to 15 minutes. Frost with tinted creamy butter frosting.
In medium saucepan, combine cranberry sauce with all ingredients, except fruit and sausage. Bring to boil; simmer, covered, for 5 minutes. Serve warm with orange, pineapple and turkey sausage.
Cream butter. Add granulated sugar gradually. Blend in bitter chocolate and vanilla. Add eggs, one at a time, beating after each addition, about 5 minutes, until firm. Put into prepared crust and garnish with chopped nuts and cream.
Mix flour, sugar, soda, salt and cocoa in an 8 x 8-inch pan using a fork. Make a "well" in 3 places in the mixture. Add an equal amount of the vinegar and oil each into these wells. Add water and mix with a fork until well blended. Place in a 350° oven for 30 minutes.
Mash squash; stir in butter, sugar, cream, seasonings and eggs. Fold in part of almonds, reserving a few for garnish. Pour into greased 1-quart casserole. Top with remaining almonds. Bake in 375° (moderately hot) oven for 30 to 40 minutes. Makes 6 servings.
Cream together cheese and oleo that is room temperature. Add flour and salt and mix well. Add Tabasco sauce. Add Rice Krispies and mix with hands. Make into marble size balls and press down on ungreased cookie sheet. Bake for 7 to 10 minutes.
Combine water and sugar. Boil for 3 minutes. Cool. Add juice and bananas. Freeze for 2 hours before serving. Take from freezer and add ginger ale.
Cook vegetables as directed on package. Drain. While still hot, add cubed cheese and 1/4 cup of margarine. Place in casserole dish. Top with crushed crackers and 1/4 cup of margarine. Bake at 350° for 15 to 20 minutes.
Heat red peppers in oil for 1 minute. Crush garlic and add to oil. Add all peanuts and cook over medium heat for 5 minutes. Remove from heat and add chili powder. Drain on paper towels.
Mix mayonnaise, mustard and honey. Place chicken on greased grill over medium-hot coals (coals will have slight glow) or rack of broiler pan 5 to 7 inches from heat. Brush with 1/2 of the mixture. Grill or broil 8 to 10 minutes. Turn; brush with remaining mixture. Continue grilling or broiling 8 to 10 minutes or until tender.
In a large saucepan, scald the milk. Using a wire whisk, gradually stir in the cornmeal. Cook over medium heat, stirring occasionally, until the mixture thickens and coats a metal spoon, about 10 minutes. Stir in the butter or margarine; remove from heat.
Mix together chicken, mayonnaise, onion and celery and set aside. Mix together 2 eggs, broth, butter and stuffing mix. In a casserole dish, put one layer of stuffing mix and then the chicken mixture and top with remaining stuffing mixture. Beat together eggs and milk and pour over top. Cover and refrigerate overnight. When ready to cook, add cream of chicken soup over top and cook at 350 degrees for 45 minutes. Sprinkle with paprika to add color.
Mix the first 4 ingredients together. Brown sausage and drain off excess grease. Saute together the onions, pepper, celery and sausage. Combine sauteed mixture to rice mixture. Add 1 can mushroom soup and bake 1 hour at 350°.
Cook broccoli; drain. Place in buttered baking dish. Saute onion in margarine. Add rice, cheese, soup, milk and water to onion. Stir. Pour mixture over broccoli. Bake at 350° for 30 to 40 minutes.
Whip Dream Whip. Mix sugar and cream cheese. Mix together. Put on crackers; cool and add pie mix. Refrigerate.
Brown sausage, celery and onions; drain. Cook 10 minutes. Add remaining ingredients and simmer 1/2 to 1 hour. This can be made a day ahead. Serves 6 to 8 easily.
Combine the ingredients; bring to a boil. Lower the heat; continue to boil for 3 to 5 minutes. Pour into sterilized, hot jars. Place lids on and process for 5 minutes in a boiling water bath. Yields 6 half pints.
Unroll crescent rolls. Lay flat on baking sheet and bake according to package directions. Combine the cream cheese and powdered Ranch dressing. Spread on cooled crust. Chop vegetables and sprinkle over dressing mix (any vegetables can be used, whatever your preference is). Top with shredded Cheddar cheese. Cut into small pieces. Enjoy.
Mix all ingredients well. Pour into 9 x 13-inch pan, greased and floured. Bake at 325° for 45 minutes. Cut in squares. May serve plain or sprinkle with powdered sugar and frost.
In a large skillet, saute mushrooms and onions in 3 tablespoons butter until golden brown. Remove from skillet. Add remaining butter. Brown meat on all sides, 15 minutes. Dissolve bouillon in boiling water. Pour over meat. Add tomato paste, mustard and salt. Cover. Simmer 45 minutes, until tender.
Combine the first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture over both sides of fish. Spray wire fish basket with cooking spray. Grill fish in covered grill over medium coals for 7 to 10 minutes per side or until the fish flakes easily. Garnish with lemon.
In a 1 quart pyrex dish, mix cream cheese, crabmeat (drained and flaked), green onion, milk, parsley, lemon juice, and Worcestershire Sauce. After blending, cover with plastic wrap and microwave on high for 4 minutes-stirring after 2 minutes.
Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble bacon. Reserve 2 tablespoons. Microwave beans according to package; drain well. Add mushrooms and onion to reserved 1/4 cup drippings in skillet. Cook and stir over heat 10 minutes. Drain. Add bacon, beans and pepper. Mix. Spoon into a 2-quart dish.
Toss croutettes stuffing mix with melted margarine. Set aside for topping. Prepare broccoli according to package directions, cooking until almost tender. Remove from heat. Drain. Set aside.
In Dutch oven, brown meat with onion and garlic in oil until tender. Add remaining ingredients, except beans. Bring to a boil. Reduce heat, cover and simmer 1 hour or until meat is tender, stirring occasionally. Add beans and continue to simmer 10 to 15 minutes. Serve topped with Cheddar cheese and sour cream. Enjoy! Hot!
Combine chicken, lettuce, green onion, almonds and poppy seed. Meanwhile, mix dressing in salad bottle. Mix sugar, salt, pepper, vinegar and oil. Pour over salad. Top with noodles.
Preheat oven to 350°. In large bowl, beat butter and sugars until light and fluffy; add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's, raisins and nuts. Drop rounded tablespoonfuls of dough (1 1/2-inch balls), about 2 inches apart, onto greased cookie sheets. Bake 13 to 15 minutes. Cool 2 to 3 minutes on cookie sheets before transferring to wire racks to cool thoroughly. Store in tightly covered container. Makes about 3 dozen.
Cream first 5 ingredients; set aside. Sift dry ingredients and add dry mixture gradually into creamed mixture. Blend well. Roll into 1-inch balls and flatten out with bottom of glass. Bake at 425° for 8 minutes until edges are lightly brown. Frost and decorate when cool.
Combine bread crumbs, cheese, parsley, garlic, salt and pepper. Rinse chicken pieces. Pat dry with paper towels. Dip each piece of chicken in 1/4 cup butter, then bread crumb mixture. Arrange chicken in a shallow roasting pan, making sure not to overlap pieces. Dot with 2 tablespoons of butter. Bake in a 350° oven for 1 hour or until browned as desired. Yields 6 to 8 servings.
Mix all ingredients together. Press into a greased pan. Bake at 350° for 30 minutes.
Bring to a boil shortening, raisins, salt and sugar. Let cool. Sift in mixture. Bake at 375° for about 1 hour or until done.
Wash, stem and reserve skins from grapes. Cook pulp for 5 minutes; press through sieve to remove seeds. Combine pulp with grape skins and add lemon juice. Mix the sugar, flour and salt and add to grape mixture.
Cook carrots in salted water until they are tender; drain. In a skillet, place carrots and remaining ingredients; cook and stir until carrots are glazed and glossy. Serves 6.
Cream shortening and sugar. Add eggs and vanilla. Make a paste of cocoa and food coloring. Add paste to batter. Add flour alternately with buttermilk. Mix soda and vinegar in small bowl. Add to batter. Beat well. Bake in three 9-inch pans at 350° for 20 minutes. Let cool and frost.
Place ribs in an uncovered roasting pan. Mix ingredients in bowl and pour over ribs. Baste and turn halfway through cooking. Bake at 325° for about 2 hours or until meat is cooked.
Melt butter and stir in flour and powders in saucepan until smooth. Gradually stir in tomato juice and sugar. Warm over low-medium heat until heated through.
Boil potatoes until tender; peel and dice. Dice and add pickles, celery, eggs and onion; mix together. Add salt, pepper and salad dressing; sprinkle with paprika. Cut egg on top in circles.
Cook diced potatoes 20 to 30 minutes or until tender. Drain and spread on towel to cool. After cooling, place potatoes in a mixing bowl. Sprinkle onion and celery on top of potatoes.
Blend pudding mix with corn syrup. Gradually add milk and egg, mixing well. Add pecans. Pour into pie shell. Bake for 40 minutes at 375°.
Cook grits as directed on box. Add oleo, eggs, seasoning and cheese. Mix well. Pour into greased casserole dish and bake at 250° for 1 1/4 hours.
Mix all ingredients and cook in microwave 45 minutes on Medium-high. Serve on hot buns. Can be kept hot in slow cooker. Can be frozen and reheated (preferably in slow cooker).
Combine the lentils and water in kettle. Cook for 30 minutes, or until lentils are tender. Add the remaining ingredients. Bring to boil, reduce heat and simmer until carrots are tender.
To smother okra, slice and saute in oil until brown. Add onions, bell pepper and garlic. Simmer about 10 minutes. Add tomatoes, seasonings, sausage and water. Cook 35 to 40 minutes. Add shrimp and green onions. Cook 10 minutes more. Serve over cooked rice.
Combine first 6 ingredients. Add chicken. Stir to coat. Fry chicken in oil until lightly browned; drain. Drain pineapple; reserve liquid. To juice, add 2 tablespoons cornstarch. Stir well. Combine pineapple juice mixture and next 4 ingredients in medium saucepan. Bring mixture to boil. Stir in pepper and chicken. Cook until heated. Serve over rice.
Mix sugar and sour cream, add strawberries, pineapple, bananas and nuts. Fold in Cool Whip. Put in 8 x 8-inch dish. Freeze. Remove from freezer 15 minutes prior to serving to partially thaw.
Drain fruit well and mix together (except bananas). Mix dressing (sour cream and sugar to taste). Mix fruit, dressing, marshmallows and coconut together. Refrigerate overnight. Just before serving, add sliced bananas.
Dip fingers into flour to make it easier to pat out biscuits. On a greased cookie sheet, pat to stretch each biscuit to a 4-inch circle. Spread 1 tablespoon of sauce on each biscuit and top with grated cheese. Sprinkle with a little oregano and garlic powder. Bake at 425° for 10 minutes.
Mix sugars, vanilla, soda and eggs with oleo. Add flour. Mix, then add potato chips, nuts and butterscotch chips. Bake at 350° for 8 to 10 minutes.
Preheat oven to 375°. Cream butter and sugar until smooth. Add eggs, one at a time, beating well. Stir in vanilla, currants and nuts. Turn into unbaked pie shell. Bake 40 to 50 minutes or until pie is set.
Saute chopped onion in butter; pour into a casserole dish. Slice potatoes and place over onion. Overlap potatoes with sliced artichokes. Pour whipping cream over all; top with Parmesan cheese and cook at 375° for 1 hour.
Mix the first five of the ingredients together. Roll and cut the dough. Cut out doughnuts and drop into hot oil. Cook until golden brown. The nutmeg and vanilla should be added to the dough mixture according to your taste.
Melt chips with milk on low heat. Combine nuts and noodles in large bowl. Pour melted chips over all; stir. Drop in balls on waxed paper. Cool until firm.
Mix all ingredients together with hands as it will be stiff. Roll in crescents. Bake at 350° for 10 to 15 minutes. Roll in powdered sugar.
Cook spaghetti al dente. Stir in butter, Parmesan cheese and eggs; mix well. Form into crust in buttered 9 x 13-inch pan and one 9-inch pan. Cook beef and onions; drain fat. Stir in tomato sauce, tomato paste, sugar, water and seasonings. Heat thoroughly. Spread sour cream on crusts. Fill pies with meat sauce. Cover with Mozzarella. Bake at 350° for 30 minutes. May be frozen.
In pan, combine wine, vinegar and onions; reduce to 2 tablespoons over high heat. Cool slightly, then gradually add butter, whisking until well blended. Add salt and pepper. Serve warm with any type of fish. Serves 6.
Brown beef with 1/2 cup onion. Add taco seasoning. Add to already hot beans. Cover with onions and cheese. Heat well. Great over rice. Great way to use leftover beans.
Heat oven to 350°. Combine all ingredients, except chocolate chips, and mix at low speed until thoroughly moistened. Stir in chocolate chips. Shape into 1 1/4 balls and place 2-inches apart on ungreased cookie sheet.	Bake 9 to 12 minutes or until top appears cracked. Makes 32 cookies.
Bring first 5 ingredients to a boil. Reduce heat and add well beaten eggs, stirring constantly. Cook until slightly thickened. Beat in the salad dressing. Pour over potato salad.
Heat oil in frying pan. Spread sliced zucchini and onions in frying pan and cover. Let cook, over medium heat, until fork goes easily into zucchini. Break eggs and scramble with zucchini and onion. Add salt and pepper. Serves 2.
Pour 1 quart boiling water on top. Mix well. When cooled to lukewarm (115°), add 1 package dry yeast, dissolved in 1/4 cup warm water. Add white flour (takes quite a bit). Let rise, make into 4 loaves, prick with a fork and let rise again. Bake at 350° for 35 minutes.
Combine ground beef, soup mix, chili sauce and 1 egg in a bowl; mix well. Shape into small meatballs. Place in greased 9 x 13-inch baking dish. Sift flour and baking powder into bowl. Add mixture of 4 eggs, milk and margarine; beat until blended. Pour over meatballs. Bake at 350° for 50 minutes or until golden brown.
Cook first 3 ingredients until spins good thread. Add peanuts. Cook until light golden brown, stirring constantly. Take off stove; stir in vanilla and butter, then add soda. Stir until fluffy. Pour out on very lightly buttered cookie sheet; spread thin.
Heat bacon drippings in large skillet (or wok). Add cabbage and apple. Combine rest of ingredients and pour over cabbage. Cover skillet. Cook over medium-low heat, stirring occasionally, for 15 to 20 minutes or until cabbage and apples are tender. Makes 8 servings.
Cream with mixer or mash bananas to make 1 1/2 cups. Set aside. Cream together the butter, sugar and eggs. Sift together the flour, salt, baking powder and soda. Mix together alternately with buttermilk and bananas. Fold in nuts. Put into 2 small or 1 large bread pan. Bake at 350° for 45 minutes, until toothpick comes out clean.
Arrange 19 to 20 gingersnaps over bottom and sides of a 9-inch pie plate. Crush remaining gingersnaps.
Line a pie plate with crust, fill with chopped rhubarb. Sprinkle with cinnamon after adding the sugar, flour and cream. Bake at least 3/4 hour if using uncooked rhubarb at 350° or in moderate oven.
Cut biscuits into quarters and roll in sugar and cinnamon. Combine the next 3 ingredients. Heat to boil and then dip the biscuits in mixture; put in a greased, floured Bundt pan. Bake at 350° for 30 to 35 minutes; pour the remaining of the first mixture on top before you bake.
Heat applesauce to boiling. Remove from heat and stir in jello until completely dissolved. Add frozen strawberries and continue stirring until mixture begins to thicken. Pour into clear glass bowl or square dish. Refrigerate and let set. May be decorated with Cool Whip and whole fresh strawberries.
Preheat oven to 350°. In a large skillet, brown chops. Drain on absorbent paper. In a buttered 2-quart oblong baking dish, arrange potatoes and chops. In a small bowl, combine water and soup mix. Pour over meat. Cover with foil and bake 1 hour and 15 minutes.
In heavy skillet, saute green pepper, onion and garlic for 3 minutes. Add chicken and saute until no longer pink. Add tomatoes and seasonings.	Cook 20 to 30 minutes until chicken is	cooked	through. Sprinkle with olives and serve with pasta.
Thoroughly cream shortening and brown sugar. Add egg and molasses. Beat well. Add sifted dry ingredients. Mix well. Shape into balls and dip in granulated sugar. Bake at 350° for 15 minutes. Makes about 6 dozen cookies.
Mix sugar, water, vinegar and bring to a boil. Dissolve gelatin in little more than 1/2 cup cold water and add to boiled mixture which has been removed from cooking. Pour into 2 quart oblong casserole dish to cool. Can put in refrigerator, but don't allow to congeal.
Soak peas overnight in water. Drain. Combine all ingredients, except rice, in 6 quart pressure cooker. Secure lid. Cook at 15 pounds of pressure for 35 minutes. Remove pressure, then remove lid. Place ham on carving board, trim fat; slice.
Cook the first 4 ingredients to soft ball stage. Remove from heat. Add the peanut butter. Do not stir until cool enough to beat. Beat until creamy. Add nuts, if desired. Pour into buttered dish. Cut into squares.
Mix together and pour into chocolate graham cracker crust. Refrigerate 5 hours. Before serving, garnish with chocolate shavings, if desired.
Combine butter, flour, eggs and milk. Mix thoroughly. Stir in crabmeat, cheese and onion. Bake at 350° for 30 to 40 minutes or until set.
Mix all sugars, salt and Pet milk, then cook. When it comes to a boil, add pecans and stir until it comes to a boil again. When it forms a soft ball when dropped in a cup of cold water, remove from heat. Add butter and vanilla. Beat until thick. Drop by spoonfuls on waxed paper.
Tear small pieces chard or spinach. Set aside. Cook bacon crisp. Save liquid. Crumble bacon and set aside. Use grease. Cook green onion until tender. Add sugar, flour and salt, stir in water and vinegar. Cook and stir until thick. Pour over salad. Add bacon, red onion, fresh mushrooms, eggs and Cheddar, Jack or Swiss cheese, grated finely. Serves 4 to 6.
Mix ingredients together. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Mix the dressing and margarine; put half the mix on bottom of pan. Add sour cream, soup, onion and zucchini. Put rest of dressing on top. Bake at 350° for 30 minutes.
Mix Crisco, flour, salt and baking powder. Chop with pastry blender until it resembles cornmeal. Then add milk, a little at a time, using fork, working lightly with a little flour and roll out. Makes 2 - 9 inch crusts.
Grate raw squash and onions and mix with remaining ingredients, except the oil. Heat the oil in frying pan and drop mixture by rounded tablespoonfuls into oil, turning when cakes reach desired brownness.
Shape into 1 inch balls and dip in beaten egg whites and then sugar. Bake on greased pans at 350 for 15 minutes. This makes a lot, it's okay to cut in half.
Combine caramels and milk in microwave-safe dish. Microwave for 2 to 3 minutes or until melted. Stir in pecans. Drop by teaspoon onto buttered waxed paper. Chill until firm. Dip in melted almond bark. Let stand on waxed paper until set. Yield: 42 servings.
Line sheet cake pan with foil. Cover with graham crackers. Spread pecans on crackers. Boil butter, margarine and sugar for 2 minutes. Drizzle butter mixture over pecans. Bake at 325° for 12 to 15 minutes. Let cool. Break in pieces and start eating.
Combine first 4 ingredients. Coat chicken with onion mixture. Place chicken in shallow casserole dish. Pour orange juice around chicken. Bake, uncovered, at 350° for 1 hour, basting occasionally until done. Add carrots the last 10 minutes.
Mix the eggs and bananas in a bowl. Sift together the flour, sugar, salt and baking soda. Add to the first mixture. Lastly, add the butter to the batter. Stir well. Put in a well-buttered loaf pan, 9 x 5-inch. Bake 1 hour at 350°.
Cook chicken and pull off bone. Put chicken in bottom of deep pan or two 2-quart casserole dishes; add soup, spooning over chicken. Mix stuffing with broth; stir until moistened. Spread over chicken mixture and bake at 350° for 1 hour.
Mix in bowl graham cracker crumbs and candies. Scoop the ice cream into 4 balls. Roll ice cream balls in crumb mixture. Place in serving dishes.
Combine all ingredients. Grease cookie sheet and bake at 350° for 25 minutes.
Cream together butter, sugar and coconut extract; add beaten eggs. Mix well;	stir in bismix and potato spuds. Cover bowl and chill 1 hour or longer.
Combine chips, pecans and marshmallow cream in large bowl; do not mix. In deep saucepan, add sugar, butter and milk. Over medium heat, let come to a boil, stirring constantly. Boil for 7 1/2 minutes. Pour over first mixture; add pecans and blend well. Drop by spoonfuls on wax paper.
Fully cook sausage, breaking up with spoonfuls, skin off. Drain off fat. In another pan with enough olive oil, saute peppers, onion, celery and garlic until soft, not brown. Add sausage, beans with liquid, tomatoes and seasonings. Heat on "high" to a boil. Lower and simmer 45 minutes (good when you can make ahead, refrigerate and skim fat off the top. Heat slowly, don't let stick to pan). Cook small macaroni like chili mac or ditalini or elbow. Add however much you like hot to hot chili. Pass grated Italian cheese; we use Pecorino Romano. Feeds a crowd!
Preheat oven to 350°. Melt butter and brown sugar in a 9 x 9 x 2-inch skillet. Beat sugar and egg yolks until light. Blend alternately with the pineapple juice and flour. Beat egg whites and fold in. Place pineapple (and cherries and pecans, if desired) in the melted butter and sugar in skillet. Pour batter over this. Bake for 30 to 40 minutes, until tester inserted in center comes out clean. Cool for a few minutes, then invert skillet onto cake plate.
Place steak in shallow glass dish. Mix remaining ingredients. Pour over steak. Cover dish with plastic wrap and refrigerate 8 hours or overnight turning occasionally. Remove steak and grill 2 inches from medium coals until medium rare. Meanwhile, put onions in marinade in saucepan and bring to boil, then simmer until onions are tender. Cut meat across the grain into thin slices. Top with onions. Makes 4 servings.