HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray Bundt pan with nonstick spray. Sprinkle nuts in bottom of pan. Layer dinner rolls evenly around pan. Sprinkle pudding mix over rolls. Sprinkle brown sugar. Pour melted margarine over other ingredients. Sprinkle cinnamon. Let stand for 8 hours or overnight at room temperature. Place foil on wax paper underneath to catch any droppings. Bake at 325° for 25 to 30 minutes. Invert onto plate.
Dissolve cornstarch in a small amount of water. Add to apple juice and cinnamon. Cook slowly until sauce is clear. Put apples in pie shell and pour apple juice over them. Dot with butter. Bake at 400° until apple are done.
Simmer the first 5 ingredients for 15 minutes. Strain the liquor into the gelatin. Add the vinegar, sugar, salt, pepper and Worcestershire sauce. Cool. If desired, add the walnuts and olives. Pour into mold and chill.
On a lightly floured surface, roll thawed dough out to fit a 10 x 15-inch jelly roll pan. Beat cream cheese with 1/2 cup sugar in a mixing bowl until light and fluffy. Beat in egg and vanilla. Spread over bread dough. Sprinkle with blueberries. Combine flour and 1/2 cup sugar in a small bowl. Cut in margarine or butter until crumbly. Sprinkle over blueberries. Let rise in a warm place for 30 minutes or until puffy. Bake in a preheated 375° oven for 30 to 40 minutes until brown. Cool. Drizzle with glaze, if desired.
Put first three ingredients through meat grinder. Add mayonnaise to make soft mixture, like cream cheese, that will spread easily. Delicious on a variety of crackers.
Add first 7 ingredients together in medium saucepan. Cook until cranberries pop and split. Add last 3 ingredients and simmer all together for 15 minutes.
Whisk together the mayonnaise and vinegar to make the dressing. Toss the broccoli, bell peppers, onions, bacon and nuts in a large bowl. Add dressing and toss gain. Season with salt and pepper. The salad will keep in the refrigerator for a day or two.
Cream butter and sugar; add egg yolks. Dissolve soda in buttermilk; add with flour and spices to cream mixture. Mix 1 cup flour with fruit. Add to batter. Beat egg whites stiff and add to mixture. Drop by spoonfuls on greased baking sheet and bake at 300° for 25 minutes.
Combine squash, onion and salt; mix well. Let stand for 1 hour; drain well. Mix peppers, squash, vinegar, mustard seed and celery seed. Add mixture to drained squash; bring to a boil. Pack in jars and seal. Do not use aluminum pan. Granite is best.
In skillet, heat deer or beef; let boil for 15 minutes. May need to add water 1/2 cup to 1 cup. Use enough liquid to keep from boiling dry but don't make it too soupy because the frozen vegetables will have their own liquid. Add 4 or 5 shakes of Worcestershire sauce. Turn down heat to low; add vegetables. Cook until vegetables are cooked yet still slightly crunchy. Serve over rice with soy sauce.
Bake in a 13 x 9-inch pan on 325° for 45 minutes.
In a large saucepan, brown the ground beef, or warm the veggie crumbles with the chopped onions. Stir in the remaining ingredients. Cook for 15 minutes. Serve topped with grated cheddar cheese and sour cream, optional.
Slice banana in half lengthwise and put into an ovenproof dish. Pour on the maple syrup. Sprinkle with a little cinnamon and dot with butter. Cover with foil and bake at 350° for 10 minutes.
In bowl combine butter with cheese. Blend in flour and cayenne pepper. Mix in cereal. Press into a buttered 8 or 9-inch cake pan. Bake at 375° for 15 to 20 minutes until crisp. Cool and cut into bars.
Mix flour, 1/4 teaspoon thyme and salt in bowl. Beat egg yolk with 3 tablespoons water in another small bowl; add to flour mixture. Stir until well blended. Shape into ball. Place dough on lightly floured surface; flatten. Knead about 5 minutes or until dough is smooth and elastic, adding more flour if necessary. Wrap dough in plastic; let stand 15 minutes.
Brown ground beef and onion together. Boil noodles. Mix sauces together. Put ground beef in large baking dish after draining it. Mix in noodles, then sauces. Bake for 50 minutes at 350°.
Use turkey, chicken or ham. Set oven at 350°. Mix all the ingredients and put on meat; cook for as long as it takes to cook meat.
Mix and sift flour, soda and salt. In separate bowl, cream butter and peanut butter. Add sugars gradually; cream until fluffy. Add egg and vanilla; mix well. Add sifted dry ingredients gradually; mix well. Using a rounded teaspoonful of dough for each cookie, shape into balls and roll in the 1/4 cup white sugar. Bake on ungreased cookie sheet at 350° for about 8 minutes. Remove from oven; press an unwrapped candy kiss on each cookie. Press down firmly so that the cookie cracks around the edges, then return to oven and bake 2 to 3 minutes longer. Remove; let cool.
Combine onions, salt, garlic, chili quick, chili powder, water, Ro-Tel tomatoes, tomato sauce, jalapeno peppers and powdered cumin in blender. After blending, pour into mixture of ground beef, ground pork and corn meal. Combine both meat mixture and blended mixture thoroughly. Let stand a few minutes.
Cover bottom of a deep 2 1/2-quart casserole with broccoli. Layer remaining ingredients (onion slices, breasts, salt and pepper, mushrooms, bacon, cheese and sherry) over broccoli. Cover casserole with foil and bake at 450° for 45 minutes. Remove foil, reduce temperature to 375° and bake for 45 minutes.
Mix pudding and milk; fold in Cool Whip. Line pan with graham crackers. Pour 1/2 of mixture over crackers; add 2nd layer of crackers and add remaining mixture.
Prepare hot roll mix by direction for pizza dough. Make 2 crusts. Pour desired amount of sauce on each crust. Same with hamburger and remaining topping. Always end with cheeses. Bake at 425° for 15 to 25 minutes or until crust edge is deep golden brown. My kids have fun creating their own pizza.
Place broccoli in baking dish. Top with chicken. Heat soup and milk. Stir in 1/2 cup Cheddar cheese. Pour over chicken and broccoli. Bake 45 minutes. Add extra cheese. Bake 5 minutes more.
Prebake pie crust according to directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Cool on a wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange wedges atop melted cheese in pie shell. In a food processor bowl, combine basil and garlic; cover and process. Sprinkle over tomatoes.
Day before cooking, mix yeast and lukewarm water. Set aside to dissolve. In very large mixing bowl, pour boiling water over Crisco, stirring until dissolved. Let cool enough to add eggs and yeast mixture. Add remaining ingredients. Cover and refrigerate overnight. Take out of refrigerator several hours before cooking and let rise in a warm place. About 3 hours before cooking, knead dough lightly; roll out and cut with biscuit cutter. Dip rolls in melted butter before placing in muffin pan. Let rise until doubled in size (about 2 hours). Cook at 375° until brown.
Melt butter in top of double boiler. Add milk and caramels; keep over boiling water until well blended. Add 2 cups pecans. Drop on wax paper. Cool in freezer until ready to dip into chocolate.
Mix flour and salt in large bowl. Make a well in center and add eggs, melted butter and half of milk. With a whisk or wooden spoon, gradually stir the flour into the liquid mixture. While stirring, gradually add more liquid until consistency is that of cream. When all liquid is added, beat or whisk to remove all lumps. Pour 1/4 cup of crepe batter into preheated pan. Cook both sides on low heat until lightly browned. Makes 6 to 8 crepes. Fill with fruit, ice cream, or scrambled eggs. Fold and enjoy.
Combine oleo and brown sugar until creamy. Add remaining ingredients, except preserves (mixture will be dry). Place 1/2 of mixture in pan. Press into pan and spread preserves over. Sprinkle remaining mixture on top. Bake at 400° for 20 to 25 minutes in a 13 x 9-inch pan. Cool, cut and serve.
Place 2 stalks of dill in bottom of jar. Wash cucumbers and pack them into jar. Add salt, sugar, vinegar and 2 stalks of dill. Fill to top with added water. Seal. Store in cool place at least 6 weeks before using. Liquid may leak out of lid while pickles are working. Do not disturb if this happens.
Heat together the sugar and milk in a 2-quart saucepan. Boil 3 minutes. Remove from heat and add peanut butter, then add vanilla and crackers. Mix well. Cool. Form into 1-inch balls. Makes 34.
Mix dry ingredients in large bowl. Add liquid ingredients; mix well. Store in covered container in refrigerator and use as needed.
In a large bowl, mix together oats, peanut butter, nonfat dry milk, honey, vanilla, cinnamon and raisins. Stir well until all blended.
Mix flour, oleo and confectioners sugar together with a fork or	a pastry blender until crumbly. Press into a greased and floured 9 x 13-inch cake pan. Bake for 20 minutes at 350°. Beat eggs, sugar and lemon juice together with a mixer until well blended. Pour over first layer and bake for 25 minutes at 350°. Cool for 5 to 10 minutes and sprinkle with powdered sugar and cut while still hot.
Mix ingredients and shape into 40 small balls. Place 20 at a time in a 9-inch glass pie dish. Cover with wax paper. Cook 3 to 4 minutes, turning once until brown.
In punch bowl, combine the first 4 ingredients. Chill. Place ice in bowl. Add club soda to taste. Garnish with chunks of orange sherbet and orange slices. Yields 20 to 25 punch cups.
Microwave first 3 ingredients until melted. Mix. Cool. Add remaining ingredients. Put in greased 9 x 13-inch pan. Bake for 20 to 25 minutes.
Make a white sauce of the butter, flour and milk. Cook until thick, stirring constantly. Pour over the beaten egg yolks. Add salt and pepper. Add spinach and grated onion, then cool. Fold in the stiffly beaten whites of eggs. Grease a ring pan well; set in a shallow pan of water to bake in a 350° oven. Bake for about 30 minutes. Turn out carefully on a platter; fill the center with creamed eggs, mushrooms or carrots. Serves 8.
Blend yams with sugar, salt, spices, butter, cream and orange juice. Cut 6 marshmallows in half and mix with yams. Turn into greased baking dish. Top with remaining marshmallows. Bake in a moderate oven (350°) for 20 minutes or until mixture is puffy and marshmallows delicately browned. Serves 6. May be warmed in microwave until hot.
Mix all ingredients in blender for 30 seconds. Pour into greased 10 inch pan. Bake at 350 until brown about 30 minutes.
Mix all ingredients together, except bacon. Put in large casserole dish or pan. Cut bacon into small pieces and place on top. Bake in a 350° or 375° oven until bacon has browned.
Pour the first 5 ingredients into a buttered glass pie pan or baking dish. Cover with the peaches. (I use halves and cut them. It always is the right amount.) Top with the cream cheese, sugar and peach juice. Sprinkle an ample amount of sugar over the top and finally cinnamon. Bake 25 minutes at 350°.
Combine onion and milk. Let stand 30 minutes, turning frequently. On wax paper, combine bread crumbs, chili powder and salt. Preheat oven to 450°. Spray nonstick jelly roll pan with nonstick cooking spray. Turn onion rings into bread crumb mixture to coat. Place onion rings in pan; drizzle evenly with oil. Bake for 5 minutes on each side.
Measure 1/2 cup warm water (110° to 115°) into mixing bowl. Add yeast, stirring to dissolve. Stir in 1 1/2 cups warm water, eggs, sugar, salt, shortening and flour. Beat until smooth (100 strokes). Cover and let rise until very light (1 hour). Beat down and pour into greased 10-inch tube pan. Let rise to within 1-inch of top of pan (45 minutes). Bake until golden brown and crusty at 350° about 45 to 50 minutes. Servings: 16.
Cream sugar and butter. Add vanilla, cocoa and potatoes. Sift dry ingredients. Add alternately with milk. Fold in nuts and egg whites. Pour into 2 prepared layer pans. Bake for 35 minutes at 350°.
Combine ingredients thoroughly and shape into 1/2 inch balls. Place on greased cookie sheet. Bake at 375 for 18-20 minutes.
Mix ingredients well. Pour into 2 well-greased loaf pans. Bake at 350° for 40 to 50 minutes.
Grease a 9 x 13-inch pan. Mix frozen bags of coconut and pecans together. Spread into greased pan. Pat evenly with hands. Mix cake mix according to package and pour over coconut and nuts.
Heat oven to 350°. Place drained yams in ungreased 1-quart casserole. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake 30 to 35 minutes or until bubbly in a 350° oven.
Brown sausage and hamburger. Drain. Add garlic salt, oregano and cheese. Mix well. Spoon on sliced rye bread. Bake 15 to 20 minutes at 350°.
Make Jell-O using 3 cups water; jell slightly. Add celery, nuts and pineapple. Mash cranberry sauce and add to Jell-O mixture. Mix well and pour into greased mold. Serves 12 to 16.
Mix all ingredients together. Drop by tablespoon onto greased cookie sheet. Bake at 400° about 15 minutes.
Place the lettuce in a 9 x 13-inch pan or large, round container about that size.
Mix all ingredients in casserole and bake at 325° for approximately 50 minutes. Serves 4.
Saute carrots, peas and onion in butter until soft. Stir in flour, salt and pepper. Combine cream of mushroom soup, tuna and milk in a 2 1/2-quart casserole. Add vegetable mixture. Cook noodles. Drain. Add noodles to casserole. Mix well and bake at 250° for 25 to 30 minutes.
Remove giblets. Rinse chicken with cold water; pat dry. Sprinkle cavity and skin with salt and pepper; truss chicken. Place in a 13 x 9 x 2-inch baking pan. Pour melted butter over chicken. Bake uncovered at 350° for 45 minutes. Remove from oven. Combine remaining ingredients; spoon around chicken. Cover with foil and bake an additional 30 minutes. Uncover and bake 15 minutes. Yield: 4 to 6 servings.
In a skillet, saute crawfish tails in 1/2 stick butter for 10 minutes. In another skillet, saute green onions and parsley in 1 stick butter. Then blend in flour and gradually add cream, stirring constantly, to make a thick sauce. Add sherry. Blend crawfish tails to cream sauce being careful not to include fat in bottom of skillet. Season with salt, black pepper and red pepper. Place mixture in pie shell. Bake at 350° for 20 minutes. Freezes well. Serves 4.
Beat eggs; add sugar and milk. Sift 2 cups of the flour, salt and baking powder together.	Add to milk and egg mixture; beat batter (with beater, blender or food processor) until smooth, adding only as much of the other 1 to 2 cups flour as needed. Batter should be thin enough to go through a funnel, but not too runny. Heat oil to 375° in an 8 or 9-inch skillet about 3/4 inch deep. It is important to have and keep the oil hot. Pour about 1/4 cup batter into funnel. Swirl and crisscross	batter	in oil in lace like pattern, keeping finger over bottom of funnel until ready to drizzle batter into hot oil. Let cake brown on one side, turn and brown on the other side; it takes 1 minute or less to bake. Lift from oil, place on plate and sprinkle with 10x sugar (or syrup, molasses, jelly or jam). Yield 6 to 8 funnel cakes.	The frying can become an art, since all	sorts of shapes can be made with twists and turns of the funnel.
Cook first three ingredients for 8 minutes after boiling starts. Pour over remaining ingredients. Stir until dissolved. Chill and cut.
Stir 1 cup hot cola with Jell-O until dissolved. Add 1 cup cold cola. Chill until slightly thickened, then stir in pineapple, celery and nuts. Pour into individual molds or a ring mold, chill until firm. Just use any container as you would for Jell-O salad. Serves 6 to 8 people!
Mix all ingredients well. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
In a sauce pan combine sugar and vinegar, boil to dissolve sugar. Cool. Add cooking oil and salt. Pour over vegetables and marinate 24 hours.
Mix all ingredients in heavy pan. Cook and stir until it pulls away from sides and follows spoon. Turn out and knead. If sticky, add flour. Divide and add food coloring, if desired. Knead. Store in Baggies. Much better than store-bought play dough, as it does not get hard and is very pliable.
Mix all ingredients in a big bowl. Pour into a 2-quart bowl or pan and bake at 350° for 1 1/2 hours. Serves 6.
Mix jello with 1 cup boiling water; stir in sherbet until dissolved. Mix in marshmallows and oranges. Let set up about 3 hours in small square casserole dish. Makes 8 servings.
Preheat oven to 375°. Grease and flour a loaf pan. Beat oil and sugar. Add eggs and banana; beat well. Sift dry ingredients and add them to creamed mixture. Add sour cream and juice; mix well. Stir in nuts. Pour into pan. Bake for 50 to 60 minutes or until toothpick comes out clean.
Beat cream cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in Cool Whip. Pour into crust. Chill 4 hours.
In a med. bowl, stir potatoes, 1/2 the cheese and 1/2 the onions. Spoon into greased 1-1/2 qt. casserole dish, spread on bottom and up sides to make a shell. In another bowl, combine chicken, vegetables, soup and seasonings. Pour into potato shell. Bake at 375 degrees for 30 minutes or until thoroughly heated. Top with remaining cheese and onions. Put back into oven until cheese melts.
Cook the rice, water and bouillon cubes about 35 minutes. Cook the chicken breasts or chicken until tender. Remove chicken and cut in cubes. To the broth, add the celery, onion and carrots. Cook until tender. Combine all ingredients. Add the milk, soups and cheese. Heat until cheese is melted. Freezes well.
Cook zucchini, squash and onion in boiling water for 5 minutes; drain. Combine soup, sour cream and 3/4 cup of shredded Cheddar cheese. Mix in shredded carrots, zucchini, onion and yellow squash. Mix melted margarine and stuffing mix. Divide moist stuffing in half. Spread first half of stuffing on the bottom of a 12 x 7 1/2 x 2-inch casserole dish. Top with vegetable mixture. Spread the remaining half of stuffing on top of vegetables, then sprinkle with remainder Cheddar. Bake at 350° for 30 minutes.
Cook sausage until browned. Drain excess fat. Add onion, mushrooms and broccoli. Cook until broccoli is thawed. Drain. Remove from heat. Add cream cheese. Mix until well blended. Roll out crescent rolls, spoon sausage mixture down middle. Top with Cheddar cheese. Fold crescent roll over and seal. Bake as directed on crescent roll package.
Cut marshmallows, pineapple and cherries into quarters. Combine with pecans and lemon juice in a bowl; mix well. Combine egg yolks, vinegar and water in saucepan. Cook until thickened to custard consistency, stirring constantly. Cool to room temperature. Fold into fruit. Fold in whipped cream. Chill, covered, for 24 hours.
Place all ingredients in a saucepan. Mix and mash well with potato masher. Cover and cook over very low flame for 2 hours, stirring frequently.
Brown hamburger meat. Mix all together in a casserole dish. Bake 45 minutes at 350°. Bake, covered, about 30 minutes and uncovered for the rest of the time.
Bring brine ingredients to a boil. Wash cukes and cut off ends. Pack in quart jars. Add dill and 3 cloves of garlic. Pour boiled juice over until pickles are covered. Screw cap on lids. Refrigerate 24 hours or more and eat after 4 days. Keeps a month in refrigerator. Recipe easily cuts in half for pickle supply.
Soften cream cheese and butter or margarine; beat together until fluffy. Gradually add powdered sugar, beating until smooth; stir in vanilla. Spread over cake; sprinkle with nuts, if desired.
Combine first 6 ingredients. Stir in remaining ingredients. Cover. Chill. Makes 3 cups.
Cut potatoes in 1/2-inch slices. Place a layer in bottom of buttered, 1 1/2-quart casserole. Sprinkle with brown sugar and salt; dot with butter. Continue layers until all ingredients are used, ending with sugar and butter.
Mix beef, bread crumbs and ketchup and form into 48 (1-inch) balls. Melt butter in frying pan. Add meat balls, brown, then remove from pan. Remove excess grease, all except for 2 tablespoons. In remaining grease, blend in flour and celery salt. Cook until smooth. Gradually stir in consomme. Cook 6 to 8 minutes over low-medium heat until thick. Add dill and meatballs. Serve hot with rice or buttered noodles.
Grease bottom of 9 x 5-inch loaf pan. Combine flour with soda, salt and spices. Cream butter and add sugar. Blend in eggs; beat well. At low speed add dry ingredients alternately with pumpkin. Stir in morsels and 1/2 cup nuts. Spread into loaf pan. Sprinkle with rest of nuts. Bake at 350° for 65 to 75 minutes. Let stand 6 hours before slicing.
Brown pork chops on top of stove in 1/4 cup oil. Place in baking dish and pour chicken noodle soup over pork chops. Bake at 325° for 30 to 45 minutes. Garnish with dill slices.
Stir together boiling water and sugar until sugar is dissolved. Add remaining ingredients. Mix together and freeze. May be frozen in small individual serving containers, if desired.
Mix all ingredients together and store in an airtight container. Mix 1 to 2 teaspoons per cup of water. May be served hot or iced. Makes about 80 to 100 cups.
Grind hamburger and veal or pork together. Combine first 6 ingredients. Make in small balls and roll in flour. Brown in Crisco and drain.
Melt chocolate and margarine in saucepan over low heat (do not boil). Add pecans; stir until coated. In a bowl, combine sugar, flour and unbeaten eggs; mix until just blended. Stir in chocolate and pecan mixture. Add vanilla flavoring; do not beat. Fill paper cups in muffin pan. Bake at 350° for 35 minutes. Makes 16 cupcakes.
Strain tomatoes. Add an equal quantity of water. Add onion, garlic, catsup, butter, sugar, vinegar and Worcestershire sauce. Cover; simmer 10 minutes. Season to taste. Simmer 20 or 30 minutes more. Thicken with flour, if desired, and cook until blended.
Mix ingredients in order, adding hot water last. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
You will need a clean pot (lid is optional), desired amount of water and stove or heating unit as source of energy (use open fire for outdoor use only).
Mix together cherry, pineapple and sugar. Pour into a greased baking pan. Sprinkle cake mix over mixture. Cover with butter. Bake at 350° until brown.
Combine corn syrup and sugar in 3-quart saucepan. Cook over moderate heat, stirring occasionally, until mixture bubbles. Remove from heat.
Place beans in 9 x 13-inch pan. Cover with beef, cooked with onion. Cover with chilies and taco sauce. Top with cheese. Bake 20 minutes at 350°. Cool for 10 minutes. Cover with sour cream and olives. Use taco chips and dip away!
In skillet, brown beef and cook celery and onion until tender. Stir to separate meat; pour off fat. Add soup and salt. Spoon into a 1-quart casserole. Mound potatoes around edge of casserole. Bake at 425° for 15 minutes. Yields 3 to 4 servings.
Mix dry ingredients. Mix 1 cup water, food coloring and oil. Pour into dry ingredients and mix. Add rest of water and mix. Store in an airtight container.
Stir apricots into boiling water; let cool. Cream the brown sugar and shortening. Stir in egg, flour, milk, soda and salt. Add apricots with water. Add chopped nuts, if desired. Drop by dessert spoon onto ungreased cookie sheets. Bake in a 375° oven for 10 to 15 minutes. Cookies are moist, tasty and keep well.
Crumble cool, baked cake. Layer half of cake crumbs in punch bowl. Top with 1/2 each of pudding, pie filling, drained pineapple, banana and Cool Whip. Repeat layers using remaining 1/2 of each of the ingredients. Garnish with pecans and cherries.
Boil water and butter. Dump flour in all at once. Stir until makes a ball and comes off the side. Take away from heat and cool. Put in one egg at a time. Add shrimp; stir. Add Worcestershire sauce, salt and pepper. Drop, a teaspoon at a time, in hot grease.
Cream butter and cream cheese. Beat well. Add sugar and add one egg at a time and salt. Beat until fluffy. Add flour a little at a time. Add lemon. Beat well. Flour raisins and fold in batter. Bake at 325° in tube pan.
Mix all ingredients together in a large mixing bowl. Put in baking dish and divide into 2 halves. Top with tomato catsup and season with salt. Cook at 325° for 45 minutes to 1 hour.