HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix brown sugar and flour. Mix first four ingredients and shape into 2-inch balls. Roll in brown sugar and flour mixture. Sprinkle with nuts, if desired, and dip in melted butter. Put in greased casserole and bake 15 to 20 minutes at 350°.
Mix all ingredients, except butter, and place in rice cooker. Pour melted butter over all. Do not add water. Cook as you would rice. Do not open and stir. After chime sounds on cooker, continue steaming 30 minutes. Yields 8 servings.
Mix soda crackers, baking powder and walnuts. Beat egg whites, vanilla, sugar and salt in separate bowl. Fold second mixture into cracker mixture. Put into 8-inch pie pan (greased). Bake for 30 minutes at 325°. Cool. When pie is completely cooled, top with prepared Dream Whip.
Stir candies in water until dissolved. Remove from heat; add jello and stir. Start to set in refrigerator, then add celery, apple and pineapple. Pour in mold and return to refrigerator until set.
Cream butter and sugar. Beat in egg and vanilla. Add flour and baking powder. Mix well. Add potato chips and nuts. Mix by hand with spoon. Roll into small balls and press with fork. Bake at 350° for 8 to 10 minutes.
Fix Stove Top stuffing according to directions on the box, then place on the bottom of a baking dish. Pour cream of celery soup on top of stuffing; do not stir. Then place chicken breast on top of soup. Then pour the cream of mushroom soup on the top. Bake at 350° for 45 minutes until chicken is done.
In a bowl mix fruit together. In another bowl mix 1 1/2 cups milk with the instant pudding mix. Add the thawed orange juice. Mix until smooth. Add fruit mixture. Add 8 oz. Cool Whip. Refrigerate.
Cream first 5 ingredients. Add dry items. Chill for 2 hours. Then roll with flour. Use cookie cutter in desired shapes. Bake in 350° oven about 10 minutes.
Butterfly shrimp; do not remove shell. In a large skillet, melt butter, add shrimp. Saute 3 to 4 minutes until shrimp begins to turn pink. Add remaining ingredients; simmer over low heat 3 to 4 minutes stirring occasionally. Cover and let stand about 5 minutes. Spoon shrimp and sauce into a large serving bowl.
Cream butter and sugar together; add eggs, one at a time, and mix well. Add flour, soda and salt. Last, add slowly bananas and chopped nuts. Pour into greased and floured 8 x 8 x 2 pan. Bake at 350° for 40 to 50 minutes. I used a toothpick to check if done in order to keep moisture right (not to overbake).
Cook margarine, pepper and onion together 10 minutes and mix with soups. Layer tortillas and chicken mixtures 3 times. Bake at 350° for 40 minutes. Put cheese on 10 minutes before finished.
Let cheese soften; stir in other ingredients except pecans. Form a ball and roll in chopped pecans.
Combine and add chocolate chips and nuts. Bake at 350° for 1 hour.
Beat all ingredients, except chocolate chips, 4 minutes by hand. Stir in chocolate chips. Pour into a greased Bundt pan. Bake at 350° for 50 minutes. Take cake out of the oven. Let stand for 5 minutes. Turn on a plate; sprinkle with powdered sugar.
Bring margarine, sugar, milk and cocoa to a boil over medium heat. Remove from heat; let stand 1 minute, then add vanilla, salt, peanut butter and quick cooking oats. Mix well. Drop onto waxed paper and cool.
Mix first 5 ingredients in an ungreased 8 x 8 x 2-inch pan. Make three holes in mixture and add the vinegar to one hole, the vanilla to one hole, and the oil to the third hole. Pour one cup of water over the entire thing and mix well. Bake at 350° for 25 to 30 minutes. This is a great cake for kids to make!
Cook rice according to package directions. I use crushed pineapple instead of pineapple slices. Put 1/3 of rice in bottom of a buttered casserole. Cover with 1/2 of pineapple and dot with 1 1/2 tablespoons butter and 1/4 cup brown sugar. Repeat with another 1/3 of rice and rest of pineapple. Dot with butter and brown sugar. Cover with remaining rice. Dot with remaining brown sugar and butter. Pour pineapple juice over top. Cover and bake at 350° for 1/2 hour. I bake this in 2 baking dishes and freeze one and it warms in oven good. This serves about 6 people.
Mix chicken with the 2 cans of soup and broth and place in a 9 x 13-inch dish. Crush crackers and brown in margarine. Place on top of chicken mixture. Bake at 350° for 30 minutes or until bubbly.
Cream butter and sugar. Add eggs, 1 at a time and beat well after each addition. Add flour and cream alternately to mixture. Flour and grease tube pan. Bake on highest rack in oven at 300° for 1 hour and 50 minutes.
Into large bowl, measure first 7 ingredients. With mixer at low speed, beat ingredients until well blended. With spoon, stir in flaked coconut; set aside. Cut each red and green candied cherry in half. Cut each half into 4 slivers; set aside.
Clean squash; slice and simmer in a small amount of water with chopped onions in a saucepan. Drain and set aside in bowl. Stir together the soup, sour cream, water chestnuts, pimentos, carrots and peppers. Gently fold in cooked squash.
Cream butter; add sugar and cream. Add eggs, one at a time, beating after each. Mix baking powder with flour one cup at a time. Mix the other cup of flour with nuts and fruit. Fold the mixture in and add the lemon extract. Mix well; pour in tube pan and let set overnight in refrigerator. Cook in slow oven at 250° for 3 hours.
Saute bacon until crisp. Remove, drain and crumble. Reserve 3 tablespoons bacon drippings; add mushrooms for 2 minutes. Spread toast with mayonnaise; top with sauteed mushrooms, crumbled bacon, onion rings and cheese. Bake in preheated 375° oven for 8 minutes or until hot and cheese is melted. Serves 3 as entree or cut into quarters and serve as hors d'oeuvres.
Mix Cool Whip and buttermilk. Sprinkle pudding mix over top. Stir. Add remaining ingredients. Mix well. Chill at least one hour before serving. This recipe came from a very dear friend who we were stationed with at Eglin AFB Florida.
Cook beef and onions, drain. Add other ingredients except cheese. Cook for 20 minutes. Pour in crock-pot, add grated cheese. Do not stir. Simmer on low. Serve with chips.
Grind peppers together. In a kettle, blend sugar and vinegar. Mix in ground peppers. Bring to a brisk boil for 3 minutes. Add pectin and boil 1 minute more. Remove kettle from heat and allow to set for 7 minutes. Pour into hot, sterilized jars and seal.
Combine lemon juice, cornstarch and salt; mix well. Add scallops and shrimp. Cover and marinate in refrigerator for 30 minutes.
Brown pizza crust and cool. Cream together first 4 ingredients. Spread mixture on crust. Chop all vegetables and mix on top of mixture. Put grated cheese on top. Keep refrigerated. Should make 2.
Melt butter and chocolate. Let cool. Meanwhile, cream eggs and sugar well. Add all other ingredients including butter and chocolate. Pour into a greased 9 x 13-inch pan. Bake 30 to 32 minutes at 350°. You may want to put foil around the edges of the brownies before you bake them to avoid overbaked edges.
Mix all together. Let set for 1/2 hour and mix again. If too creamy, add more cabbage. Easy! Refrigerate.
In a 12-inch stove top or electric skillet over medium heat, brown beef with onion, green pepper, salt and pepper. Remove meat mixture from skillet; drain fat. Reduce heat to low. Melt butter; spread potatoes over butter and sprinkle with salt. Top with beef mixture. Combine eggs and milk; pour over all. Cook, covered, until potatoes are tender, about 30 minutes. Top with cheese. Cover and heat until cheese is melted, about 5 minutes.
Cream together butter, sugar, and eggs. Stir in cocoa, flour, vanilla, and salt. Spread into Greased 13x9x2 baking pan. Bake at 350 degrees for 25 mins. or until Brownies test done. Cool. Spread Marshmallow Cream over cooled Brownies. Melt Peanut Butter and Chocolate chips together over low heat stirring constantly. When this is melted and thoroughly mixed remove from heat and stir in cereal spread over marshmallow layer and chill. Store in refrigerator.
Blend first 6 ingredients together. Shape and bake at 400° for 10 minutes.
Mix the whole kernel corn, cream-style corn, corn bread mix and sour cream. Mix well and then add eggs, salt and pepper. Bake in a casserole dish at 350°. Check with toothpick to see if done. Bakes approximately in 25 to 30 minutes.
In 9-inch pie plate or shallow casserole, arrange broccoli and top with chicken. Combine soup and milk; pour over top. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over cheese. Bake at 450° for 15 minutes or until hot.
Melt butter. Add sugar, milk and flour. Beat in eggs. Put in unbaked pie shell. Bake at 350°.
Wash cauliflower. Remove leaves, separate into flowerets, slicing large ones into bite size pieces. Trim off large leaves of broccoli; remove tough ends of lower stalks and wash thoroughly. Cut into bite size pieces. Combine vegetables in a large bowl. Combine remaining ingredients except bacon. Add to vegetables, tossing gently. Chill several hours. Garnish with bacon before serving.
In large skillet, saute onion and green pepper in margarine until tender. Add tomatoes, sauce, mushrooms, olives, and oregano. Add ground sirloin if desired. Simmer, uncovered, for 10 minutes. Place 1/2 of the spaghetti in a greased 13x9 inch casserole. Top with 1/2 of the vegetable mixture. Sprinkle with 1/2 of the cheddar and Italian blend cheeses. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30-35 minutes or until heated thoroughly. Yield: 12 servings.
Mix all ingredients together. Pour into a greased 9 x 9-inch pan or a 10-inch round skillet. Bake at 400° about 30 minutes. The bread is very moist when done.
Roll steaks in flour and pepper. Brown lightly on both sides in	hot oil. Place in greased 9 x 13-inch pan. Sprinkle dry onion soup mix over top. Cover with canned mushrooms and liquid. Layer on sliced onion. Pour gravy, which has been mixed with 1 can of	water,	over top. Do not stir. Cover tightly with foil. Bake at 250° for 3 to 4 hours.
Spray a large skillet with nonstick coating. Cook onion, garlic, chili peppers and cumin in skillet until onion is tender. Stir in chicken or turkey, Taco Bell brand picante sauce, black beans and cilantro. Spray a 9-inch square baking dish with nonstick coating. Layer 4 of the corn tortillas in the bottom of the baking dish, overlapping as necessary. Spoon 1/2 of the chicken-picante mixture over the tortillas. Toss together Cheddar and Monterey Jack cheese. Sprinkle 1/2 of the cheese mixture over the chicken-picante mixture. Repeat (can be covered and refrigerated until ready to bake). Bake, uncovered, in a 350° oven for 20 to 30 minutes, or until heated through. Makes 4 to 6 servings.
Put all of the ingredients in your food processor and mix to a consistency desired. Medium thickness is best. Serve with tortilla chips.
Freeze a ring of cranberry juice in a Bundt cake pan. Chill all others overnight. Mix all ingredients together. Add more or less of one to taste. May add ice. Serves 40 plus.
In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley. Yield: 10 to 12 servings.
Over low heat, melt processed cheese. Add cream cheese and melt together. Mix in chili. Pour into dish and serve with nacho chips.
Put chicken breasts in flat dish (8 x 8-inch). Place Swiss cheese slices on top; cover with diced chiles. Pour mushroom soup over top (do not dilute). Bake at 350° for 35 to 40 minutes.
Cream sugar, margarine and Crisco in a mixing bowl. Gradually add flour, eggs and milk. Combine all ingredients and thoroughly beat with electric mixer for 5 minutes on medium speed. Add vanilla and lemon flavoring. Blend. Pour batter in pan and bake at 350° for 1 1/2 hours.
Blend Cool Whip, Eagle milk and lemon juice, do not use mixer. Add other ingredients. Makes 2 pies. Use graham cracker crusts.
Remove all fat from the venison. Venison fat is strong and musky and not good eating. Use the same amount of lean fresh pork as you have of venison. Your mixture should be half and half to be really good. Grind up the meats and mix them together thoroughly. Then add water, mixing well. Mix in the seasonings. At this point, it is a good idea to cook a little of the sausage mixture and adjust seasonings to your taste. Stuff the meat in casings, keeping the links about 6 to 8-inches long. The sausage may also be molded into patties and wrapped in aluminum foil.
Combine in a Dutch oven or saucepan the lentils, bay leaf, water and salt. Bring to a boil. Cover tightly; reduce heat and simmer for 30 minutes. Do not drain. Discard bay leaf.
Combine all ingredients and bring to boil. Reduce heat and simmer until beans are tender. Add more chicken broth and water if needed.
Stir together flour, dry milk and salt. Combine yeast, sugar, warm water and cereal in large mixing bowl; let stand 2 minutes. Add egg, oleo and 1 cup flour. Mix at medium speed for 2 minutes. Gradually add flour to remaining mixture by hand to stiffen sticky dough. Let rise until double in size, about 1 hour. Stir down; spoon into greased 9 x 5 x 3-inch pan and bake at 375° for 40 minutes.
Scoop out bread. Mix all ingredients. Place in scooped out bread. Bake at 350° on sprayed cookie sheet for 45 minutes to 1 hour. Or you may serve with crackers.
Boil until sugar is dissolved; remove scum. Cool to room temperature. Add 26 ounces straight alcohol.
Mix first 4 ingredients in saucepan. Cook over low heat (stir a lot) and bring to boil. Let boil for 1 minute. Remove from heat and stir in peanut butter, vanilla and oatmeal. Stir quickly, drop on waxed paper and let cool.
Mix dry ingredients and add beaten eggs, milk and vanilla. Cook in top of double boiler until thick. Put into uncooked pie shell and bake at 400°.
Preheat oven to 350°. Cook ziti in boiling water until al dente (still a little firm). Drain and place in a large bowl.
In a saucepan, bring butter, cocoa and water to a boil. Cool.
Mix brown sugar, eggs, molasses, butter and 1 teaspoon vanilla. Stir in flour, salt, soda, cinnamon and cloves. Add water and mincemeat. Spread in greased oblong sheet with sides. Bake at 400° for 12 to 15 minutes.
Cook rice and keep warm. Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup cheese and serve immediately over warm rice. Sprinkle with remaining cheese.
Salt and pepper chicken; mix eggs with milk and beat well. Put chicken pieces in egg mixture and then coat with crushed chips until well coated. Place on cookie sheet sprayed with Pam; bake at 325° for about 35 minutes.
Mix flour, salt and baking soda; set aside. Mix shortening and peanut butter; add both kinds of sugar. Mix well. Add eggs and beat well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon on a baking sheet. Flatten with a watered fork. Bake at 375° for 10 to 15 minutes, until lightly browned.
Saute onion, garlic and green pepper in oil. Blend in flour and cook until vegetables are tender. Add all other ingredients except meat and simmer for 1 hour. Add chicken and cook until heated through. Serve with cooked rice.
Mix oil, melted chocolate and sugar. Blend in eggs (one at a time) and add vanilla. Stir in flour, baking powder and salt (which have already been mixed together). Chill several hours or overnight. Drop by teaspoons onto sifted powdered sugar and then roll into balls. Place dough balls on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Grease a 1 1/2-quart casserole with butter. Mix all ingredients together and place in casserole. Bake at 350° for about 40 minutes. Makes 6 to 8 servings.
Melt butterscotch bits, stirring constantly. Remove from heat and stir in noodles, coating carefully. Add peanuts and mix quickly. Drop onto wax paper with teaspoon.
Cook sausage and drain well. Melt margarine in 9 x 13 dish. Tear bread in pieces and sprinkle over margarine. Spread cooked sausage over bread crumbs. Sprinkle cheese over sausage. Beat eggs with half and half and salt; pour over mixture. Cover and chill overnight. Bake at 350° for 45 to 50 minutes.
Put chicken in casserole dish. Mix sour cream, soup and onion mix. Spread on chicken. Add chow mein noodles, if desired. Cook 1 1/2 hours at 325°.
Stir eggs, sugar and syrup. Add flour and mix well. Add vanilla and melted butter. Blend and pour into unbaked 9-inch pie shells. Bake at 350° for 40 minutes. Makes 2 (9-inch) pies.
Mix ingredients together, pour into unbaked pie shell. Bake at 350° for about 20 minutes.
In large bowl dissolve yeast in 1/2 cup lukewarm water. Stir in rest of water, salt and sugar. Add oil and	stir. Stir in as much flour as possible. Place	rest of flour on smooth surface, saving the 12th cup. Pour dough from bowl onto flour and knead. Work	in all the flour you can until smooth and silky. Place dough in large well-greased container and cover with a cup towel. Let rise until doubled.	Remove and knead in last cup of flour until smooth. Form loaves or rolls and place in well-greased pan. Turn oil side up; cover and let rise until doubled. Bake at 350° until brown, 30 to 45 minutes.
Combine all ingredients. Refrigerate until firm (overnight). Roll into a ball, then roll in chopped walnuts. Great on Ritz crackers.
Slice peeled potatoes. Mix all ingredients together and bake in oven for 1 1/2 hours at 350°. Can also bake in microwave for 45 minutes on Medium setting.
Sift together flour, baking powder and salt. Cream oleo and sugar; add flavoring. Beat in eggs, one at a time. Add flour and almonds. Dough will be sticky; divide in half. Spread with floured fingers in log shape on greased cookie sheet, side by side. Bake at 350° for 20 to 25 minutes. Cut diagonally into slices. Turn onto one side. Bake 8 to 10 minutes; turn over and bake until lightly toasted. Store in tight container. Makes 3 to 3 1/2 dozen.
Combine the cornmeal and salt in medium bowl. Stirring cornmeal constantly with spoon, pour in boiling water in a slow stream and beat until smooth. Let stand a few minutes. Heat a large heavy skillet with bacon fat, butter or oil until hot.
Combine potatoes, onion, flour, salt, pepper and eggs; mix. Heat a small amount of butter in skillet over moderate heat. Spoon 1/4 cup potato mixture into skillet for each pancake. Spread carefully to make a 3-inch cake. Cook until brown on both sides, turning once, 8 to 10 minutes. Yields 12 pancakes.
Boil potatoes in jackets, skin and mash. Spread to dry out moisture. Put them in large bowl and add 2 level teaspoonfuls salt. Make hollow and break into this two eggs. Sift in flour, add cracker meal and nutmeg. Mix and form into dry balls (if too wet, add more cracker meal). Drop small balls into boiling, salted water. When these potato balls come to surface of water, allow to boil 3 minutes. Center on platter and add dressing made as follows: Melt butter in frying pan; add bread crumbs. Brown and spread on potato balls. Makes 18.
Cut corn off cob. Place butter in 2-quart casserole and microwave at High for 1 minute or until melted. Stir in corn, water and sugar. Cover with heavy-duty wrap. Microwave at High 3 minutes. Stir well and give dish half turn. Cover and microwave at High, 5 to 7 minutes or until corn is done. Combine remaining ingredients and beat with wire whisk until cornstarch is dissolved. Add to corn and mix well.
Place bread cubes in a shallow, 2-quart baking dish (12 x 3 x 2 1/2-inch high oven dish works well). Pour butter over bread and toss to mix well. Gently stir in chocolate. Heat eggs with sugar, vanilla and salt, then beat in warmed cream and milk. Pour custard over bread crumbs. Place baking dish in a larger pan. Add hot water to come halfway up the sides of the baking dish. Bake in 375° oven until custard is set, about 45 minutes. (One of Narsai David's KCBS kitchen goodies!)
Cream sugar and Crisco. Add eggs, one at a time. Sift dry ingredients together. Add alternately with buttermilk. Add flavoring. Remove beaters and fold in coconut. Bake in greased tube pan at 350° for 1 hour.
Place brisket in roaster. Pour liquid smoke over brisket. Sprinkle with garlic and celery salt; cover with onion. Cover and refrigerate overnight.
Cream shortening, sugars, eggs and vanilla. Sift together flour, baking soda, baking powder and salt and add to creamed mixture. Mix in oats, chocolate chips and nuts.
Add the chicken to the remaining ingredients. Add just enough low-fat mayonnaise	to mix. Add paprika, if desired and pepper.
After removing mushroom stems, combine cream cheese, salad crunchies and spices. Add 2 to 3 tablespoons finely grated cheeses. Spoon cream cheese mixture into mushrooms in a mound. Sprinkle cheese over filled mushrooms. Bake at 350° on ungreased baking pans (it needs to have sides, because mushrooms become juicier) until cheeses are melted (about 15 to 20 minutes).
Crush cookies in the blender. Save 1 cup for topping. Melt oleo and mix with crushed cookies. Press into 9 x 13-inch pan and freeze until firm. Soften ice cream and spread over crumbs. Then spread topping on ice cream. Sprinkle with nuts. Frost with Cool Whip and sprinkle with crumbs. Freeze.
Melt butter and mix with other ingredients. Pour into 10-inch unbaked shell or two 9-inch shells. Bake at 350° until set, about 35 to 40 minutes.
Melt margarine in microwave. Add sugar and graham cracker crumbs. Mix and press in pie plate and up sides.
Put prunes, raisins and water in a 2-quart saucepan. Bring to a boil. Keep just at boiling point and mash with a potato masher. Add sugar. Stir with masher. Add tapioca, one tablespoonful at a time. Keep cooking and stirring for 2 or 3 minutes. Pudding will thicken as it cools. Serve with cream or half and half.
Throw all ingredients in covered bowl and shake to mix well. Then shake again. Let marinate in fridge overnight.
Mix and form into cakes. Lightly flour and fry until brown. Can be served with tartar sauce.
Cut steak in bite size pieces. Brown in small amount of fat as needed. Add water and mushrooms. Stir in soup mix. Heat to boiling. Blend flour into sour cream. Add to hot mix and cook until sauce thickens. Serve over noodles or rice.
Prepare spaghetti in saucepan over high heat. In 1-inch boiling water, heat broccoli until boiling. Reduce heat; cover and simmer 2 to 3 minutes. In olive oil, cook mushrooms, onions and carrots, stirring frequently until vegetables are golden and crisp. Add red pepper. In large measuring cup with fork, mix evaporated milk, chicken bouillon, cornstarch and salt. Stir this mix into vegetable mixture. Over high heat, beat until boiling (1 minute). Add tomato, cheese, parsley, broccoli and spaghetti, tossing to coat well.
Blend together first three ingredients. Add olives and chives. Mold into ball and refrigerate. Sprinkle with paprika and serve.
Mix all ingredients together, except corn flakes and almonds. Put in casserole. Add the corn flakes and almonds. Bake for 1 hour at 350°.
Cut up tomatoes and cook 1/2 hour or longer. Put through sieve. Combine green peppers and onions with 1 pint of oil. Cook and grind. Add sugar, tomato paste, oregano, sweet basil and salt. Add to tomato juice and cook until thick, about 2 hours or longer, if needed. Pour into jars and seal. Makes 10 to 11 pints.
Soften yeast in warm water in mixing bowl. Strain soup. Add sugar, shortening, salt, egg and strained soup to softened yeast. Gradually add flour to form a soft dough, beating well. (For first additions of flour, use mixer). Cover. Let rise in warm place (85° to 90°F) until light and doubled in size, 45 to 60 minutes.
Put all ingredients in pot. Cover and cook until meat falls off bones. Remove about 1 cup juice. Thicken with 2 tablespoons flour. Add to meat and sauerkraut. Add cooked kielbasi.
Cream sugar and butter together; beat until light and fluffy. Add eggs, one at a time; beat well. Add flour. Beat in extract and 7-Up. Pour batter into well-greased and floured tube pan. Bake at 350° for 1 1/4 hours.