HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sausage and cheese, mixing well. Combine biscuit mix and milk; blend thoroughly. Add to sausage mixture and mix well. Chill 30 minutes. Shape into balls and place on broiler pan. Bake at 350° for 15 minutes. Makes about 36 servings.
Put four eggs and water in big bowl. Beat and then add flour enough for soft consistency. Roll dough into 1 1/2-inch squares. For filling, saute onions and celery until soft. Add cooked, diced chicken, salt and pepper. Fill dough. Boil in salted water for 12 to 15 minutes. Serve in soup or eat alone as desired.
Melt peanut butter in microwave. Add to crackers with sugar. Pat into a 9 x 13-inch cake pan. Follows directions on box for pudding. Pour pudding over crumbs, putting first chocolate then vanilla and chocolate. Refrigerate. Top with chocolate Cool Whip.
Mix fruit and run through coarse blade grinder. Mix sugar with it; let stand several hours. Mix jello with 1 cup hot water. When cool, add mixture. May add nuts.
Boil apples, raisins and dates in water and cool. Add other ingredients and refrigerate for 15 minutes. Drop onto ungreased cookie sheets and bake at 350° until done.
Combine egg yolks, sugar and cornstarch and beat well. Add milk and vanilla and cook until done (thick). Add coconut. Pour in baked pie shell. Beat egg whites and put on pie and brown. Top with coconut.
In bowl, combine yeast, 2 2/3 cups flour and baking soda. Heat together cottage cheese, water, sugar, butter and salt until butter melts. Add to dry ingredients. Add eggs, caraway seeds and onion. Beat on low speed 1/2 minute. Beat on high speed for 3 minutes. By hand, stir in remaining 2 cups flour. Place in greased bowl (turning once) to rise. Let rise, covered, until doubled (approximately 1 1/2 hours). Divide into 24 pieces and place in well-greased muffin pans. Cover. Let rise until double, about 40 minutes. Bake at 400° for 12 to 15 minutes.
Combine margarine and cream cheese until well blended. Add flour; mix well. Chill. Combine brown sugar, egg and vanilla; mix well. Stir in nuts. Divide dough into 24 balls; press into mini muffin pans. Fill cup 3/4 full with sugar mixture. Bake at 325° for 25 to 30 minutes. Cool 5 minutes, then remove from pan.
Mix all ingredients well. Put in a casserole dish and top with another 1/2 package of stuffing mix. Bake for 30 minutes in a 350° oven.
Combine garlic, salt, paprika, ginger and pepper. Rub into brisket on all sides, wrap and refrigerate overnight. Preheat oven to 325°. Heat oil in large Dutch oven over medium heat; add brisket and cook until browned on all sides (10 minutes). Transfer to plate. Add onion to pan. Cover and cook until transparent (2 minutes). Stir in thyme, bay leaf and chicken broth. Bring mixture to boil, scraping browned bits around pan. Return brisket to pan. Cover with foil and bake 2 1/4 hours. Add potatoes and carrots; continue baking 45 minutes until vegetables are tender. Transfer to serving plate and arrange vegetables around meat. Skim fat from juices. Add 1 tablespoon flour as thickening agent; bring to boil and pour sauce over.
Cream the cream cheese and butter until light and fluffy. Add sugar and vanilla. Smooth on cooled bars.
Mix all ingredients together. Pour into a greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Cover chicken with cold water and cook slowly for 3 hours or longer. Remove chicken from broth and use for chicken salad. Add seasoning, minced celery and noodles. Boil 1/2 hour longer. Serve hot.
Place graham crackers flat in pan. Combine oleo, butter and sugar and boil 2 minutes. Pour over crackers. Add nuts on top. Bake at 350°.
Butter a 9 x 12-inch pan; set aside. Put first 3 ingredients in microwave on High for 10 minutes (stir good). Then cook in microwave for another 10 minutes on High. Add Marshmallow Creme, morsels, vanilla and nuts. Stir good and pour into pan. Set good before cutting.
Mix cream cheese and sugar. Stir in strawberries, bananas and nuts. Fold in Cool Whip. Freeze overnight or a least 6 hours. Take out 2 hours before serving.
Mix Kool-Aid, sugar and water. Chill. Chill pineapple juice and ginger ale. Pour ingredients into a punch bowl, adding ginger ale just before serving.
Combine sugar, milk and margarine in saucepan; blend and cook over medium heat, stirring constantly, until it comes to a boil. Boil for 3 minutes. Remove from heat and add chocolate chips; stir until well blended. Add vanilla and nuts. Spread in lightly greased 8-inch square pan. Cool and cut in squares.
Combine first 5 ingredients in Dutch oven. Bring to a boil. Cook until sugar dissolves. Reduce heat; simmer 5 minutes. Add remaining ingredients to heat. Do not boil. Strain and discard spices.
Mix cracker crumbs and margarine. Press into 8-inch or 9-inch pie pan; chill. Dissolve gelatin in boiling water; cook until lukewarm. Blend cottage cheese and sweetener until creamy. Slowly add gelatin; mix well. Pour into crust and chill until firm. In small saucepan, mix water and cornstarch until smooth. Add pineapple over medium heat, bring to a boil, stirring constantly. Cool 15 minutes. Spread over cheesecake and chill 1 hour; makes 12 servings.
Mix cereal and pecans in a 9 x 13-inch baking dish. In a 2-cup measuring cup, mix brown sugar, corn syrup and margarine. Microwave on High for 1 1/2 minutes. Stir and microwave on High 1/2 to 1 1/2 minutes, until boiling. Add vanilla, then baking soda and stir. Mixture will foam. Pour over cereal and mix to coat evenly. Bake 1 hour at 250°, stirring every 20 minutes. Divide between 2 lightly greased cookie sheets to cool. When cool, break into pieces. Store in airtight container.
Mix nutmeg, 1 cup flour, ginger, soda, baking powder and salt; gradually add the other 3 1/2 cups flour. Mix with wet ingredients. Roll out on floured board (place in refrigerator overnight if you want to). Roll dough to about 3/8-inch to 1/2-inch thick. Cook slowly in 2 or 3 pounds of lard.
Mix all ingredients together. Line a bowl with plastic wrap and put mixture in bowl. Leave in refrigerator until well chilled. Shape into a ball and roll in crushed pecans. Serve with crackers.
Beat egg. Mix with sugar, corn, sour cream and Crisco. Add corn meal and salt; mix. Grease heavy cast-iron frying pan. Coat with dry corn meal. Pour ingredients into pan. Bake at 350° for about 45 minutes or until golden brown.
Dissolve sugar in boiling water. Stir in remaining ingredients. Divide mixture evenly into 6 quart size, heavy-duty Zip-top plastic bags. Freeze. Remove each bag from freezer as needed. Let stand at room temperature until mixture is slushy. This is just as good without the Amaretto liqueur.
Brown and drain sausage. Mix all ingredients together and shape into balls. Bake on a cookie sheet for 10 to 12 minutes at 400°.
Make cake according to box instructions. Let cool. Punch holes in top of cake and pour condensed milk to cover top. Cover and refrigerate for at least two hours. Top with Cool Whip. Crush candy bars and sprinkle on top.
Mix first 4 ingredients. Brown meat, onions and peppers in small amount of oil. Season with salt and pepper. Pour half of corn meal batter into 8 to 12-inch Pyrex dish, then layer meat and cheese. Cover with remaining corn meal batter. Bake for 1 hour at 320° or until knife inserted in center comes out clean.
Brown onion and turkey. Oil pan enough to keep turkey from sticking. Do not drain any of the following cans: corn, pinto beans, tomatoes and chili beans. Add taco seasoning. Put all together. Stir well. Simmer for 30 minutes. Ready to serve. Freezes well.
Prepare angel food cake as directed on package except stir cocoa into cake mix (dry) and substitute coffee for water. Bake and cool as directed. Remove from pan.
Cook chuck roast until it can be shredded in small pieces. This can be done atop the stove by putting meat in large pot. Cover meat with water, add onion, cumin and garlic powder. When meat is tender, remove from heat (save liquid). Shred and discard fat, gristle and bones. Return meat to pot of liquid, add tomatoes, tomato paste, chili powder, salt and pepper and simmer for a few minutes. Add can of beans and cook slowly over low heat until thoroughly heated. Now is the time for the taste test. Add additional spices to your taste. When your brow begins to perspire, you have it right!
Mix all together; pour into buttered casserole dish. Bake 20 minutes at 350°.
Drain juice from cranberries and pineapple. Add marshmallows and sugar to fruit. Add whipped cream. Chill. Yields 8 servings.
Brown beef in skillet; drain. Combine beef, green beans, water, soup, salt and pepper. Pour into 1 1/2-quart baking dish. Combine mashed potatoes and 1/2 can French fried onions. Spoon around the top of casserole. Bake uncovered at 350° for 25 minutes. Top potatoes with grated cheese and remaining onions and bake for 5 minutes longer.
Whip all ingredients together with a beater and chill. Form into balls and roll in crushed pecans. Makes 3 average sized balls.
Mix brown sugar, butter, water and vanilla in saucepan. Bring to a boil. Pour into 8 x 8 x 2-inch pan. Mix rest of ingredients and drop into sauce. Bake at 350° for 1/2 to 3/4 hour. Cool and serve with Cool Whip.
Put bread in casserole dish; grate cheese over bread. Fry sausage; drain and put over cheese. Beat eggs and milk; add mustard, salt and pepper. Pour over sausage. Let set in refrigerator overnight. Dilute soup with 1/4 cup milk; add mushrooms and spread on casserole. Bake at 350° for 1 hour.
Grind antelope meat and mix with ground beef. Form into patties, about 6 to a pound. Make them flat. Before frying, season to taste. Serve on split bun with a thin slice of onion, mustard or catsup. Delicious with a vegetable salad.
Place ice cream in punch bowl; chop up and let soften. Add egg nog and nutmeg. Can add rum or vodka. This is very creamy and very tasty.
Cook noodles and drain. Cut up cheese and margarine; add and mix into noodles while still hot, until melted. Cut or mash tomatoes and add to noodles along with the juice. Mix well and serve.
Butter miniature tins, sides and bottoms. Sprinkle with graham cracker crumbs and shake out excess crumbs. Mix well cream cheese, 3/4 cup sugar and 3 egg yolks. Beat egg whites until very stiff and fold in. Fill pans almost to top. Bake 15 minutes at 350°. Remove from oven and cool. (They will fall.) Mix together sour cream, 2 1/2 tablespoons sugar and vanilla. Place small amount on inner circle of 48 cooled cakes. Bake 5 minutes in preheated 400° oven. You may add a cherry, if you want. These may be frozen.
Cream margarine, sugar, eggs and vanilla together. Add dry ingredients, chips and Rice Krispies. Bake at 350° for 8 to 10 minutes.
Prepare cake mix as directed on box. While still hot, punch holes in cake. Sprinkle 3/4 package Heath Bits on cake. Mix the Eagle Brand milk and caramel topping; pour over cake. Cool; cover with Cool Whip. Sprinkle remaining chips on top.
Mix all ingredients in cake mix and beat together. Pour into Bundt cake pan that has been sprayed with Pam. Sprinkle a little sugar in pan before adding batter. Bake 30 minutes at 375°.
Put the 6 quarts of popped popcorn in a large roaster. Stir in peanuts, if desired. Boil for 5 minutes: packed brown sugar, oleo, salt, corn syrup and optional maple flavoring. Remove from heat. Add 1 teaspoon baking soda to mixture. This will make it foamy. Pour over popped corn and mix well. Bake at 275° for 40 minutes, stirring every 10 minutes. Do not let it get too brown. Dump on waxed or brown paper to cool.
Brown pork chops on both sides. Drain and lay on a baking dish. Mix potatoes as directed on box. Pour over pork chops and bake.
Spread 4 cups sliced potatoes in bottom of greased 12 x 7 1/2 x 2-inch baking dish. Combine remaining ingredients, 3/4 teaspoon of salt and dash of pepper. Pour half of the mixture over the potatoes. Repeat layers. Cover; bake at 350° for 1 hour. Uncover and bake 30 to 45 minutes longer. Serves 8.
Prepare cake as directed, using the rum extract for a part of the liquid. Bake in a 13 x 9-inch flat pan. While cake is still warm, punch holes in the cake with a fork and pour mixture of condensed milk and cream of coconut over the cake. Chill in refrigerator. Top with Cool Whip and shredded coconut.
Toss everything together and serve with your favorite dressing. Serves 3 to 4.
Mix all the ingredients together, put in a roaster and bake 5 hours at 250°. Cover and do not raise lid during the 5 hours. More juice can be used if desired.
Combine sugar, syrup and peanut butter in heavy pan. Bring to a boil. Pour over cereal. Stir well. Pat in a 13 x 9-inch pan. Pour chips over top. Set in warm oven until chips melt. Spread chips until smooth.
Cream together the butter and sugar. Add eggs and mix. Add sour milk, flour and soda. Mix well. Add remaining ingredients and bake at 350° for 30 minutes in a 9 x 13-inch pan.
Combine all ingredients, except crabmeat, in large bowl. Cover and let stand refrigerated overnight or several hours. Before serving, stir in crabmeat.	Adjust seasoning. Serve with hearty bread. Yields 4 to 6 servings.
Preheat oven to 250°. Spray a foil-lined baking sheet with nonstick spray. In a small bowl, mix 2 tablespoons of the sugar with almonds, cocoa and cornstarch. In a bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.
Beat first 3 ingredients. Add egg. Mix and add next 4 ingredients. Add raisins and nut meats. Chill (or freeze to bake later). Drop spoonfuls onto greased cookie sheet. Bake at 350° for 13 to 15 minutes. Bake and freeze for later use. Cookies will be soft and dark orangish, healthy and yummy.
Blend coconut, nuts, brown sugar and flour. Add melted butter. Mix well. Sprinkle over potatoes. Bake at 375° for 25 to 30 minutes.
Brown hamburger; add soups, sauce and milk. Heat until mixture is thickened. Line 9 x 12-inch baking pan with tortillas. Pour in one half of meat mixture. Add another layer of tortillas. Pour remaining mixture over the tortillas. Bake at 350° for 25 minutes. Top with cheese and bake 5 to 10 minutes longer.
Combine flour and salt. Dip chicken in the mixture. Melt butter and pour over chicken. Bake 1/2 hour at 350°. Mix the rest of the ingredients and pour over chicken. Bake 1/2 hour longer, basting about every 7 minutes. Serve over rice or noodles.
Place ribs in a large pan. Cover with water and add pickling spice. Boil for 1 hour. Remove ribs and place on outdoor grill. Generously brush on BBQ sauce mixture of brown sugar and Open Pit BBQ sauce.
Beat eggs together. Add cold water, salt and vinegar. Add 2 cups flour. Roll out thin; cut into strips and spread on cookie sheets or trays to dry. Then put in Ziploc bag and freeze. This recipe makes a lot. You can freeze them and use whatever amount you want.
In a 1 1/2-quart casserole or baking dish, put the cauliflowerets, carrot strips, onion wedges and water. Cook, covered, on 100% power (High) about 5 minutes or until vegetables are almost tender, stirring once. Add green pepper; cover and cook on High for 1 or 2 minutes more or until green pepper is tender. Add olives.
Preheat oven to 375°. Coat cookie sheet with vegetable cooking spray. Place crackers in food processor. Pulse to fine crumbs. Transfer to bowl.
In large bowl, combine butter, sugar and eggs; mix well. Combine flour, baking powder and salt. Stir into butter mixture, alternately with eggnog; mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries. Spoon into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 70 minutes or until done. Yields 1 loaf.
Sift flour, baking powder and salt together. Set aside. Beat butter or oleo and sugar, eggs and vanilla in bowl until fluffy and light. Stir in dry ingredients. Chill 2 hours. Preheat oven to 400°. Roll out small portions of chilled dough on floured board to 1/4-inch thickness. Cut with floured ornament cookie cutters. Place on greased cookie sheet about 1-inch apart. Bake 6 to 8 minutes. Transfer to racks to cool and decorate as you wish. Makes about 3 dozen cookies.
Wrap tortillas in foil; heat in oven at 350° until soft. In saucepan cook onion, garlic, coriander and pepper in butter until onion is tender. Stir flour in sour cream and add to onion mixture. Stir in broth and chili pepper all at once. Add chicken. Put into tortillas and cover with cheese.
Combine mayonnaise, barbecue sauce, grated onion, lemon juice and pepper in a small bowl; stir well. Cover and chill dressing mixture thoroughly.
Mix 3 tablespoons margarine with onion in a large pan. Cook on medium heat; add squash and cook for 3 minutes. Add soup and sour cream. Stir until blended. Pour in casserole dish.
Place Cheddar cheese in microwave for 2 minutes, until cheese is melted. Pour over macaroni. Place diced tomato and salsa over mixture.
Boil sugar, water and cream of tartar to firm ball stage. Add strawberries which have been drained as dry as possible. Let come to a boil again. Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until thick and fluffy. Pour into well buttered pans. When firm, cut in squares. Any thick preserves or candied fruit may be substituted for strawberries.
Place beans in a Dutch oven or large saucepan. Add water to cover. Bring to boil; boil 2 minutes. Cover, turn off heat and let stand 1 hour and drain. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil, reduce heat, cover and simmer for 1 hour. Remove bay leaf; remove 2 cups of bean mixture and place in food processor bowl with metal blade or blender container. Puree until smooth. To bean mixture in Dutch oven, add carrot, celery and pureed mixture. Cover and simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomatoes. Contains 1 gram of fat and no cholesterol.
Combine apples, sugars, cornstarch, spices and salt and let stand while preparing crust. Fit bottom pastry in an 8-inch pie pan. Fill with apple mixture. Drizzle with melted butter. Top with other pie pastry. Seal and flute edges. Brush top crust with milk. Then sprinkle lightly with sugar. Bake at 400° for 50 to 55 minutes.
Combine peppers in blender and puree. Add 1 cup vinegar; blend. Transfer to large, deep saucepan. Add remaining vinegar, sugar and cayenne; blend well. Bring to rolling boil (stir frequently). Stir in pectin; boil for 1 minute. Remove from heat, skim, pour into jars and seal. Makes about 6 half pints.
It must be rolled thin, then you put lots of flour on it and fold 4 times, putting flour on each time. Roll very thin each time. Cut very thin strips and lay out to dry. She used to hang them over chairs. When ready to cook, put in strainer and get flour off. Place in boiling water with couple cans of chicken broth. Cook until tender. Drain. Add butter and serve with bread crumbs on top. Use butter in skillet. Add cubes of white bread; keep stirring until brown and crisp. Enjoy.
Drain juice from all fruit except cherries and cook with pudding mix until thick. Refrigerate overnight or at least 4 to 5 hours. Slice bananas and cherries. Put with other fruit and stir into thickened pudding mixture until well mixed. Keep refrigerated.
Bring pork to boil in lightly salted water. Cover; reduce to simmer and cover 2 to 2 1/2 hours. Remove pork, discard water and cool. Remove bone and fat; discard. Coarsely chop lean meat and place in saucepan. Mix barbecue sauce, catsup and mustard; stir into meat. Heat thoroughly. May need to add water to keep meat from sticking. Makes approximately 18 sandwiches.
Prepare Base: Put 6 teabags in hot water. Steep 5 minutes. Add orange juice, pineapple juice and water. Boil cinnamon sticks in 1 cup of water and add to tea mixture. Sweeten to taste.
You need a casserole dish with a tight lid. Mix all of the ingredients together in casserole dish. Put the lid on. Put in a 275° oven. The stew will cook all by itself and be done in 5 hours. Makes 5 to 6 servings. This is great if you don't feel good. Put everything in and go to bed! Supper's ready when the family comes home.
Cream butter, eggs and sugar. Add other ingredients; mix. Pour into a greased 13 x 9-inch pan. Bake at 350° for 20 minutes. Ice when cool.
Cream shortening and sugar. Add eggs, then banana pulp. Add flour, salt and soda. Stir in pecans and pour into greased and floured tube or loaf pan. Bake at 350° for about 40 minutes or until toothpick inserted comes out clean. Better if wrapped while slightly warm.
Heat 2 tablespoons oil in a deep skillet; brown the pork all over. Stir in the garlic, ginger, soy sauce, sherry, sugar and water. Bring to a boil. Cover and cook over low heat for 1 1/2 to 2 hours. Heat remaining oil in a saucepan and cook the broccoli over high heat for 4 minutes. Drain. Arrange on a serving dish and top with the pork. Serves 6 to 8.
Reserve 1 c. yellow cake mix. In large bow combine remaining cake mix, 1 egg and oil and mix until crumbly. Grease into bottom of 9 x 13 pan. In same bowl blend softened cream cheese and sugar, add eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed add milk and mix until smooth. Sprinkle chocolate chips over prepared crust in pan, then pour the cream cheese mixture over crust and chocolate chips. Bake at 300° for 45-55 minutes until center is firm. When cool, top with chocolate pudding and chill. Store in refrigerator.
While rice is cooking, pound steak to 1/4-inch thickness. Cut into 1/4-inch strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Brown meat in margarine. Add garlic and broth. Cover and simmer for 30 minutes. Stir in onions and peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over rice. Makes 6 servings.
Add boiling water to jello. Add sugar. Cool. Add other ingredients, then add enough water to make 1 gallon and 1 pint. Add ginger ale. Also, sherbet, if desired.
Put first 5 ingredients in a 1 1/2-quart casserole dish. Put butter on top and microwave on High for 2 minutes. Stir until smooth and blend in vanilla and nuts. Pour into buttered dish and chill. Cut into squares.
Combine sugar, milk, cocoa, and syrup in a heavy sauce pan. Cook, stirring constantly until sugar dissolves. Add 2 Tbsp. margarine, stir until well blended. Bring to a boil; cover and boil 3 minutes. Uncover and keep boiling until candy thermometer reaches 234°. Remove from heat, add remaining margarine, nuts, peanut butter and vanilla. Cool slightly. Beat until smooth. Pour into a greased 9 inch square pan.
Sift together sugar, flour and salt. Blend in milk and egg yolks. Cook in double boiler until thickened. Cool before adding walnut meats, vanilla and butter. Pour into 9-inch baked crust. Bake in a 450° oven for 10 minutes, then reduce heat to 325° for 30 minutes. Top with meringue and brown.
Boil potatoes and drain. Mix all ingredients together. Place in casserole dish. Cook at 300° for approximately 30 minutes.
Saute celery, onion and garlic in butter or margarine until soft in kettle. Stir in flour, salt, thyme and pepper; cook, stirring constantly, until bubbly. Stir in tomatoes, chicken broth, clams and liquid and red pepper seasoning. Continue cooking and stirring until mixture thickens and boils 1 minute. Add okra and shrimp; heat to boiling. Ladle into a shallow serving bowl; spoon rice around edge. Or, spoon rice in mounds in center of soup plates; spoon shrimp mixture around rice. Makes 6 servings.
Brown meat and drain. Add onions and garlic. Cook until tender. Add tomatoes, water, beans and chili mix. Simmer 15 minutes. Top with cheese. Makes 9 (1 cup) servings.
Mix pudding with milk as directed on package. Let stand for 5 minutes. Thinly slice cake; brush with orange juice. Line bottom and sides of a 2-quart glass bowl with cake. Layer 1/2 pudding, 1/3 cherry filling, 1/2 cup Cool Whip and 1/2 cake slices. Repeat layers. Spread remaining Cool Whip all over. Spoon cherry pie filling into center, leaving a 1-inch border. Sprinkle almonds around edge. Refrigerate for 30 minutes.