HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all together except brown sugar and nuts. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 x 2-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back when lightly touched or pulls away from side of pan. DO NOT UNDERBAKE. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake.
Boil noodles in salted water until tender. In separate bowl, mix rest of the ingredients. Then mix	in noodles; spread in greased pan. Mix	1/2 cup corn	flake crumbs and sugar. Sprinkle on top of noodles and dot with butter. Bake at 350° for 1 hour. Freezes well after baking.
In saucepan or skillet, melt butter. Add 2 tablespoons water and corn. Cover and cook until tender (approximately 12 minutes). Add salt, sugar and flour. Pour water in 1/2 cup at a time, until desired thickness of cream.
Cook sugar, butter, milk and salt to soft ball stage. Add peanut butter just before removing from fire. Do not stir! Cool to room temperature. Add vanilla and beat until mixture is creamy, thick and will hold its shape. Pour on greased dish.
Mix all ingredients except pecans. Marinate overnight. Add pecans 1 hour before serving.
Brown ground beef slowly, breaking up in small pieces. Drain off grease and add all ingredients. Simmer. Season to your taste.
Cook the deer meat and carrots for about 1 to 1 1/2 hours in enough water to cover well. Add rest of ingredients and cover with water. Add salt and pepper to taste. Cook in open kettle and add water, depending on the thickness you prefer.
Sift together sugar and flour; set aside. Mix together oleo, Crisco, cocoa and water; bring to boil. Pour over sugar and flour mixture. Mix well. To this mixture add remaining ingredients. Mix well and pour into large greased and floured cookie sheet. Bake 25 minutes at 350°.
Rinse rice until clear and drain. Soak saffron in 2 tablespoons of hot water. In a heavy 3 to 4-quart pan, melt butter. Add cinnamon and cloves and coat with butter. Add onions and cook 7 to 8 minutes until soft and golden brown. Add rice and cook 5 minutes, stirring frequently. Add 4 cups water and bring to boil. Stir in sugar, molasses, salt, cardamon seed and saffron with its water. Simmer covered for 25 minutes. Fluff and serve. Serves 6 to 8.
Preheat oven to 350°. Brown beef and onions in skillet. Drain. Salt and pepper to taste. Layer into bottom of casserole dish. Cover with corn. Top with mashed potatoes, then Cheddar cheese. Bake in oven until cheese is thoroughly melted.
Mix chicken, celery, eggs, pickles and salt together. Moisten with mayonnaise or salad dressing.
Combine cranberries, orange and sugar and let stand overnight. Mix Jell-O and hot water; let sit until partially set. Mix all ingredients together and let set.
Brown hamburg and onion. Add spices while browning. Add water and cook until thick. Serve on hot dogs or hamburgs with raw chopped onion.
Mix pretzels and melted margarine together. Put in bottom of 9 x 13 casserole dish. Bake for 5 minutes @ 350°, then cool completely.
Mix the sugar and water and bring to a boil; set aside. Make dough as though you were making biscuits. Roll out and place fruit on top and press it into the dough. Roll up like you would a jelly roll. Slice. Place in a baking dish greased with one stick of melted butter. Pour the sugar and water mixture over this and bake at 350° about 45 minutes or until golden brown.
In large punch bowl, mix all ingredients except ginger ale. Chill. Just before serving, add ginger ale. Garnish with lemon and orange slices. Makes 144 ounces.
Simmer chicken, water, onion flakes, bay leaf and salt until tender. Remove meat from bone; skim fat from broth and reserve. Saute onion, celery and green pepper in oil; about 5 minutes without browning. Add tomatoes, parsley, thyme, cayenne pepper, garlic and broth to onion mixture and simmer for 20 minutes. Add okra and chicken and simmer 20 minutes longer. Remove from heat and stir in file powder just before serving. Cook rice according to package. Serve in bowl over 1/3 cup hot cooked rice. Yields 8 servings.
Brown beef and onion in frying pan. Add tomatoes, salt, soup and bell pepper. Let simmer while cooking noodles. Add cooked, drained noodles and 1/2 cup of cheese to meat mixture. Pour into casserole dish and sprinkle on remaining cheese. Bake at 350° for 15 minutes.
Mix pizza dough as directed on box. Spread dough on large pizza pan. Cover with sauce that comes in box. Sprinkle cheese from box on sauce. Place pepperoni, onion, green pepper, mushrooms, bacon and sausage on pizza crust. Cover with grated Mozzarella. Place in oven preheated to 400° for 20 minutes or until golden brown.
Grease and flour loaf pan. Mix all ingredients well. Bake at 350° for 1 hour.
Melt margarine and marshmallows. Add the graham crumbs. Add to candied fruit and nuts. Shape into logs about 3-inches long and roll in coconut. Wrap airtight and store.
Bring pineapple to boil. Add Jell-O. Stir until dissolved. Let cool. Add buttermilk. Stir until well mixed. Add Cool Whip. Stir until well mixed. Add nuts. Refrigerate overnight.
Mix together first 4 ingredients. Add remaining ingredients. Bake at 350° for 1 1/4 hours.
In a large pan, add water, potatoes, carrots, celery, onion, salt and pepper; cook until done. Do not drain.
Melt butter in a large pot or soup kettle. Add vegetables, spices and seasonings. Saute 4 or 5 minutes. Add chicken broth. Bring to a boil and cook 10 minutes. Add tomato juice and V-8 juice. Bring to a boil. Add rice and cook until rice is tender, about 20 minutes. Add chicken and shrimp. Serve. Makes 10 cups.
Mix everything, except rice and shrimp, in large skillet, stirring occasionally. Boil gently, uncovered, until celery is nearly tender (about 30 minutes). Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes). Cook rice as directed, omitting margarine or butter. Serve shrimp on rice. Yield: 4 servings; 215 calories per serving.
Sift together first 6 ingredients. Set aside. Mix All-Bran, milk, and applesauce together. Let stand for 2 minutes. Add egg and oil and beat well. Add flour mixture, stirring only until combined. Pour into 12 lined muffin pans. Bake in a 400° oven until brown.
Combine peanuts, sugar, syrup and salt in 2-quart casserole. Cook 7 to 8 minutes on Full power. Add margarine and vanilla and blend. Cook for 2 minutes or until it reaches 300°. Stir in baking soda until light and foamy. Pour onto greased cookie sheet. Let cool and break into pieces.
Soak the cucumber rings in the lime and 8 1/2 quarts cold water for 24 hours, stirring the lime frequently.	Drain and rinse well	to remove lime. Soak in cold water. Rinse well and drain.
Combine hamburger, onion, salt, pepper and chili powder (season to taste). Brown well. Mix together mushroom and celery soups. Layer bottom of dish with package of Doritos. Then layer with meat and then soup mix. Pur Ro-Tel over mixture and then top with cheese. Bake at 375° until cheese bubbles.
In a skillet, brown the meat and onion; drain any fat. Season with salt and pepper. Place in greased 1 1/2-quart to 2-quart casserole dish. Top with Tater Tots. Combine soup and milk. Pour over potatoes. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes.
Mix condensed milk and lemon juice until smooth. Add pineapple, coconut and nuts. Mix. Blend in Cool Whip. Pour into pie crust. Refrigerate several hours prior to serving.
Brown sausage in large skillet over medium heat. Add onion and cook until tender. Stir in remaining ingredients. Cover and simmer 30 minutes, or until potatoes are tender.
Toss chicken in flour, parsley and basil; coat well. In a large skillet, heat olive oil and garlic. Add chicken and cook until lightly browned. Pour in soup, mushrooms, onion and zucchini. Stir over medium heat until heated through.
Mix together first 4 ingredients. Add 2 packages frozen strawberries and bananas. Store in refrigerator.
Soften the cream cheese with the mayonnaise Add the remaining ingredients, except the nasturtiums. Roll this mixture into balls and fit the base into the nasturtium flowers. Top with a bit of chopped chives or any edible blossom. Ring the platter with nasturtium leaves or serve as individual salad garnishes.
Grease and lightly flour a 13 x 9 x 2-inch baking pan. Combine first 6 ingredients; add next 3 ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes. Turn into pan. Bake at 325° for 50 to 60 minutes or until done. Remove from pan after 10 minutes.
Mix corn flakes and margarine together. Put half in bottom of baking dish, 9 x 13-inch; add shredded cabbage. Mix remaining ingredients together. Pour over cabbage; sprinkle remaining corn flakes over top. Bake at 350° for 30 minutes.
Mix flour, salt and baking powder. Cut in shortening until like cornmeal. In a 1 cup measure beat together vinegar and egg, then fill cup with cold water. Mix together flour and water mixture. It will be soft and sticky. Roll out piece of dough on well-floured board to 2 to 3 inches wider than pie pan. Place in lightly floured pan. Should make 2 (2 crust, 8-inch) pies.
Wash potatoes. Add potatoes to boiling water. Cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover; refrigerate at least 2 hours.
Put flour and salt in medium bowl. Combine oil and milk in a cup. Make a well in the flour; pour oil and milk mixture into well. Stir until mixed. Round up dough and divide in half. Roll out between sheets of waxed paper. Invert dough in pie pan, then remove waxed paper. If using a double pie crust, invert in the same way. Bake at 425° for 10 to 15 minutes.
Mix sugar and butter, then egg. Add milk, alternating with flour, baking powder and salt mixture. Add vanilla. Bake at 350° for 30 minutes. Double recipe for 9 x 13-inch pan.
Mix rice, hamburger, salt, pepper and onion. Form meatballs; put in pan and brown. Make sure they are browned all the way through. Drain grease. Add tomato soup and water. Cook until hot.
Flake salmon; remove bones. Add other ingredients. Pour into casserole. Bake at 325° for 30 minutes.
Melt the chocolate chips with peanut butter in saucepan over low heat. Stir until smooth. Fold in marshmallows. Pour into greased 9-inch square pan. Chill until firm. Cut into squares.
If you use fresh vegetables, cook each separately, then mix together after cooking, then bring to boil. If canning soup, add potatoes after opening for use or add to the rest of the vegetables if cooking to eat immediately.
Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into different with cookie cutters.
Combine cherries with pineapple, marshmallows, coconut, almonds and sour cream. Cover and chill overnight.
Start oven at 325°. Grease 1 1/2-quart baking dish. Combine potatoes, cheese and egg yolk. Press mixture in prepared baking dish, covering bottom and sides. Make thick ruffled edge of potato-cheese mixture around top. Cook onions in butter or margarine 5 minutes. Stir in flour smoothly. Add lemon juice and continue to stir to smooth paste. Add milk. Stir and cook until sauce is smooth. Add salt, pepper and pimento. Break drained salmon into large pieces. Add to sauce and pour into potato-lined casserole. Bake about 25 minutes or until potato edge is browned. Makes 4 to 6 servings.
Pass Ricotta cheese through a sieve or strainer, then lightly hand mix with confectioners sugar, vanilla and cinnamon. Add chocolate and candied fruit. Refrigerate mixture until ready to fill shells.
Combine baking mix, milk, sugar, oil, cinnamon and eggs. Beat with wire whisk or hand beater until smooth. Stir in apples. Pour into center of hot waffle iron. Bake until steaming stops. Top with Apple Cider Syrup.
Melt oleo in	2 quart casserole in 350° oven. Make batter using flour, sugar, salt, baking powder and milk. Pour into casserole.	Don't stir. Place peaches on top of butter evenly; don't stir. Bake	at 350° about 1 hour.	Serve hot with milk or whipped cream, if desired.
Boil together cream of chicken soup with the 2 cups of broth. Mix this with the cut up chicken and pour in 9 x 13-inch casserole dish. Mix the buttermilk, flour, salt, margarine and pepper. Pour over top of chicken. Bake 25 to 30 minutes in a 425° oven. Serve hot.
Beat eggs, add sugar and milk. Keep stirred on medium heat until it thickens. Add your leftover biscuits until your pudding is as thick as you like it. Add vanilla. Pour into baking pan. Top with egg whites, beat stiff and sweeten. Brown in oven. Cool and serve.
Cook over low heat until thick. This is very good with coconut added and poured over a plain cake.
Mix dry ingredients together. Add eggs; mix well. Add oil; beat well. Add buttermilk, vanilla, vinegar; beat well. Add food coloring; mix well. Bake at 350° in three 8-inch greased and floured round cake pans for 25 minutes. Ice with cream cheese icing.
Stir yeast in water until dissolved. Beat in sugar, egg, salt, cardamom and 3 ounces margarine. Mix with flour and knead until dough is smooth and pliable. Cover dough and allow to rise to double volume.
Mix and boil sugar, milk, margarine and cocoa 1 minute. Add peanut butter, vanilla and oatmeal. Stir up and spoon onto waxed paper.
Blend all ingredients, except tortilla chips. Cover and refrigerate for at least 1 hour. Serve with chips. Must be prepared ahead. Serves 12.
Cook broccoli and cauliflower separately. Drain and cool. Add flour to 2 tablespoons melted butter and stir over low heat to make a smooth paste but do not brown. Drain mushrooms. Mix liquid with milk. Gradually add to flour/butter mixture. Cook, stirring frequently until mixture thickens and add cheese. Season with seasonings. Add mushrooms.
Mix all the ingredients in a bowl and chill for 1 to 2 hours. Form into balls and place on greased cookie sheet. Freeze them for 15 minutes and then bag them. Keep them frozen until you're ready to bake. Bake at 350° for 20 minutes.
Pat cookie dough into an ungreased 14-inch pizza pan. Bake at 375° for 10 to 12 minutes or until browned; cool. In a mixing bowl, beat the cream cheese and confectioners sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. In a saucepan, combine the sugar, orange juice, water, lemon juice, cornstarch and salt. Bring to a boil, stirring constantly for 2 minutes or until thickened. Cool. Brush over fruit. Chill. Store in refrigerator. Yields 16 to 20 servings.
Mix all together. Bake in 9x13 greased and floured pan for 30 minutes at 350°.
Crush cookies and set aside. Cream together margarine, cream cheese and sugar. Combine pudding and whipped topping. Stir into cream mixture. In large flowerpot layer crushed cookies and creamed mixture, beginning and ending with cookie crumbs.
Dissolve Jell-O and marshmallows in water. Refrigerate until slightly thickened. Cream the cheese and combine with pineapple and pineapple juice. Add nuts and mix with Jell-O mixture. Pour into 3-quart casserole dish. Chill overnight.
Preheat oven to 375°. Mix flour and cheese in food processor. Add butter and pulse until coarse crumbs. Add water and process until mixture holds together. Divide dough in half. Roll between wax paper to 1/8-inch thickness. Cut into circles (2-inch) with biscuit cutter. Transfer to ungreased cookie sheet. Spoon 1/4 teaspoon pepper jelly and 1/4 teaspoon ham into center of dough. Fold over and seal edges with fork. Bake 10 to 15 minutes. Good for freezer. To reheat, bake at 350° for 10 minutes. If dough is sticky, refrigerate on cookie sheets for 15 to 30 minutes.
Cook broccoli 5 minutes; drain well. Combine all ingredients and mix well. Pour into buttered casserole dish. Sprinkle top with crushed Ritz crackers (1 tube) and dot with butter. Bake at 350° for 45 minutes.
Combine first 5 ingredients. Mix lightly but thoroughly. Shape meat mixture into 30 balls. Roll in flour and brown in shortening. Drain excess fat. Prepare Sweet-Sour Sauce. Pour over meat balls and simmer, covered, for 15 minutes.
Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each until smooth.
Place yams in serving dish; keep hot. Mix remaining ingredients together. Heat, stirring constantly for 5 minutes. Pour over yams; serve immediately. Serves 6.
In heavy saucepan, fry bacon pieces until crisp. Add other ingredients, except corn. Bring to rolling boil. Add corn and cook on high until corn thaws. Thicken immediately with small amount of cornstarch.
Cut up chicken into bite size pieces. Peel and slice the carrots. Cover bottom of skillet with oil; saute chicken until tan. Add carrots; cover with water and cook until soft (about 1/2 hour). Stir in sweet 'n sour sauce; simmer. Let thicken while cooking rice according to package. Stir in drained pineapple. Serve over rice.
Melt chocolate and butter into mixing bowl. Add condensed milk. With electric mixer beat on low 1 minute; beat on high 1 minute. Refrigerate 15 minutes but take out every 5 minutes and beat by hand. After 15 minutes beat on high 1 minute. Pour into buttered 8-inch square pan. Refrigerate. Cut into 1/2-inch squares when set.
Combine all ingredients and mix well. Bake 30 to 40 minutes at 400°.
Put in order listed. Spread Miracle Whip over top of peas, then cheese and bacon bits. Best if sits overnight.
Mix flour, eggs, milk, baking powder, salt and sugar. Mix well. Add diced apples.
Add sugar to cornmeal and stir. Combine eggs, water and shortening. Pour 1/2 liquid into mix; blend. Add rest of liquid and beat. Fill greased muffin tins 2/3 full. Bake in 400° oven for 20 minutes. Makes 12 muffins.
Mix sugar and oil in mixing bowl; add eggs 1 at a time, mixing well after each egg. Add vanilla and walnut flavoring, carrots and chopped nuts and flour. Pour into well greased tube pan; bake 1 1/4 hours at 350° (do not open oven door as cake will fall). For best results, measure flour first, then sift 3 times.
Contains 120 calories/serving (kcal), 5 g fat/serving, 3% calories from fat, 1 mg cholesterol, 4 g protein and 144 mg sodium.
Pour 1/2 cup buttermilk in bowl. Tip chicken in milk and roll in flour with salt and pepper. Melt butter in casserole dish. Put breast side down. Bake 30 minutes. Uncover. Turn over and bake 15 minutes. Turn chicken back to breast side down and mix 1 cup buttermilk and mushroom soup and pour over chicken. Bake 15 minutes, uncovered.
Remove stems. Brush caps with melted butter. Combine butter and garlic. Add cheese and mix well. Add wine, soy sauce and cracker crumbs. Fill caps with mixture. Place on foil covered sheet and broil 3 minutes.
Briefly saute the spices in the ghee. Add the mung bean dahl, rice and chopped vegetables. Cover with the water and simmer for 5 minutes. While still boiling hot, quickly pour the mixture into a one-liter or one-quart thermos. Close the thermos quickly and leave it closed for about 4 hours. The meal will cook and be ready to eat after 4 hours in the thermos.
Mix all ingredients together. Pour in casserole dish (9 x 13-inch pan). Top with layer of cheese and crumbled crackers.
Drain the oil from 1 jar of artichokes into a skillet. Saute the onion and garlic in the oil. Drain the other jar and chop all artichokes. In a bowl, beat the eggs, then add bread crumbs, Tabasco, oregano, salt and pepper. Stir in the onion, garlic, cheese and artichokes. Mix well. Bake in a 9 x 13-inch pan for 1/2 hour at 325°. Cut into squares and serve hot. These squares can be made in advance and then rewarmed on a cookie sheet. Makes about 30 squares.
Preheat oven to 350°. Blend syrup, milk, butter, flour and salt. Beat well. Add vanilla and egg yolks. Beat well. Add beaten whites. Pour into an unbaked pastry and bake 40 to 50 minutes or until set; test with pie tester.
Mix flour, cheese, baking powder and seasoning in a bowl. Add beaten egg. Mix. Add enough milk to make a stiff dough. Pinch off a small piece of dough and on a flat surface, roll with your hands into a straw, about 1/2-inch thick and 4 or 5-inches long. If the ends are pointy, cut ends off and return to dough. Bake at 450° for 10 to 15 minutes until light brown.
Scald milk. Add butter, sugar and salt. Allow to cool. Add water, eggs, yeast and flour, 1 quart at a time. Knead; allow to rise to double in size. Push down; allow to rise again.
Measure flour and salt in bowl; cut in shortening. Sprinkle with water, 1 tablespoon at a time, until flour is moistened and dough is clean from sides of bowl. Roll into ball and flatten round with rolling pin on lightly floured surface. Makes 2 (8 or 9-inch) pie shells.
In 1 1/2-quart microwave bowl, stir together the sugar and syrup. Microwave 4 minutes. Stir in peanuts. Microwave 3 to 5 minutes, until light brown. Add butter and vanilla; blend well. Microwave 1 to 2 minutes. The peanuts will be lightly browned and syrup very hot! Add soda and gently stir until foamy. Pour mixture into lightly buttered cookie sheet. Let cool. Break into pieces.
Cream sugar and Crisco and add eggs 1 at a time. Add the rest. Mix with hands. Grease cooker and pinch off mixture. Bake 8 to 10 minutes at 320°. Sprinkle with sugar.
Rinse off broccoli rabe; drain well. Steam broccoli rabe in a covered pot or microwave on High for about 5 to 8 minutes. Cover the bottom of a deep sided frypan or Dutch oven with about 1/8 inch of olive oil. Cut garlic cloves into slivers. When oil is warm, add garlic; saute until transparent. Carefully add broccoli rabe (it may splatter when first put in pan). Add crushed red pepper to taste; saute for about 8 minutes. Recipe will serve 4 persons as a side dish. Can also be served over linguini as a main dish.
Mix butter, sugar and flour. Press into 10 x 14-inch greased pan. Bake 15 minutes at 325°. Beat eggs slightly and add remaining ingredients. Pour over pastry. Bake for 40 to 50 minutes. Dust with powdered sugar when cool. Cut into squares.
Mix sugar, lard, egg and water. Sift dry ingredients and add to sugar mixture, then blend in oats. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 to 15 minutes.
Bake cake per package directions. When cake has cooled completely, prepare pudding per package directions. In a clear footed bowl (trifle dish), crumble 1/3 of the cake into pieces. Sprinkle Kahlua on the crumbled pieces. Spread layer of pudding onto Kahlua and cake. Spread layer of Cool Whip onto pudding layer. Repeat 2 more times, ending with Cool Whip layer on top. Finish off with a cherry on top.
Dissolve yeast in the lukewarm water; set aside. Cream butter and sugar in mixer. Add eggs one at a time until well blended. Add buttermilk, yeast mixture and salt. Mix well. Mix baking powder with 1 cup flour; add to mixture and blend well. Add remaining flour to make stiff dough. Knead until satiny. Let rise in greased bowl (covered) until double in bulk. Shape; let rise until light. Bake at 400° for 10 to 15 minutes.
Cook first three ingredients in boiling water and until tender; drain. Stir in cheese and Miracle Whip. Pour into a baking dish, crumble Ritz crackers over the top. Pour over 1/4 cup melted butter. Bake at 350° for 30 minutes.
Melt butter and chocolate together. Beat eggs and add to mixture. Put rest in and stir. Pour in unbaked 9-inch pie shell. Bake 35 minutes at 350°.
Brown ground beef and onions in large saucepan. Drain off fat. Add remaining ingredients. Bring to a boil and simmer, covered, for 30 minutes or until vegetables are tender. Remove bay leaf before serving.
Cream butter and sugar. Add dry ingredients. Shape into 1-inch balls. Bake at 350° for 12 to 15 minutes. Roll balls in powdered sugar while hot. Let cool and roll in powdered sugar again.
Mix by hand the Bisquick mix, cheese and sausage. Form into balls. Bake at 350° for 20 to 25 minutes or until brown on all sides.
Combine ingredients; split buns, butter and fill with salad. Wrap in foil and bake at 325° for 20 minutes.