HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients and mix well. Bake at 350° for 40 to 45 minutes, or until toothpick comes out clean. Cool. Top with topping.
Melt butter in skillet. Add flour and stir until blended. Add chopped onion, bell pepper and garlic and cook until tender. Add Ro-Tel tomatoes and cream of mushroom soup and let cook about 15 minutes. Stir occasionally. Then add the crayfish tails and cover. Let this cook about 15 to 20 minutes on low heat, stirring occasionally. Add salt, pepper and cayenne pepper to taste, green onion tops and parsley. Simmer a while until seasonings blend. Serve over rice.
Lightly mix ground meat, bread crumbs, egg, onion, salt and pepper and form loaf. Place in shallow pan and bake at 350°.
Cream the Sugar and Butter. Add Milk, Yolks of eggs (well beaten).
Crumb first 4 ingredients. Put half of mixture on bottom of 9 x 13-inch pan and brown in 350° oven until golden. Into bowl, prepare pudding according to package instructions and put on crumbs in pan. Put Cool Whip on top of pudding and remaining crumb mixture on top of Cool Whip.	Chill and serve. May be prepared day before.
Sift together flour, baking powder and salt. Cut in shortening and add sugar. Blend together. Beat egg and add to the mixture. Spread 3/4 of mixture in a 9 X 13 baking pan (or other pan with sides) and top with applesauce and pineapple. Spread remaining 1/4 mixture on top. Sprinkle with cinnamon and top with pats of butter. Bake at 350 degrees in oven until golden brown.
Combine flour, soda, salt and sugar in very large bowl. Mix in shortening. Stir in chips and nuts. Store in airtight container for 6 months in cool, dry place.
Mix mayonnaise and sugar in large bowl. Add remaining ingredients; mix and refrigerate. Makes about 10 servings.
Pour melted margarine over flour and mix well. Stir in nuts. Press into the bottom of a 9x13-inch baking dish.
Melt butter; stir all together very well. Stir in corn muffin mix last.
Rinse chicken. In a nonmetallic container, combine next 5 ingredients. Add chicken and coat well. Cover and refrigerate overnight, up to 24 hours.
Stir butter with a wooden spoon until smooth; spread on waxed paper into a 10 x 8-inch rectangle. Chill until needed. Scald 2/3 cup of milk; cool to 105° to 115°. Dissolve yeast in warm water in a large bowl. Stir in scalded milk, 2 cups flour and next 4 ingredients; beat at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic (8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down. Cover and refrigerate 1 hour. Punch dough down and place on a lightly floured surface; roll into a 24 x 10-inch rectangle. Place butter on half of dough. Fold other half of dough over butter to form a 12 x 10-inch rectangle; pinch edges to seal. Roll dough into an 18 x 10-inch rectangle. Fold rectangle into thirds, beginning with short side. Cover and chill 1 hour. Repeat rolling and folding process (roll into an 18 x 10-inch rectangle and fold into thirds) 2 additional times, covering and chilling dough 30 minutes between procedures. Wrap dough in aluminum foil and chill overnight. Divide dough into 4 equal portions; chill 3 portions. Roll 1 portion into a 12-inch circle on a lightly floured surface; cut into 6 wedges. Roll up each wedge tightly beginning at wide end. Seal points and place point side down on greased baking sheets, curve into crescent shapes. Repeat with remaining dough. Refrigerate 30 minutes. Combine egg yolk and 1 tablespoon milk; brush over croissants. Bake at 425° for 14 to 16 minutes or until golden brown. Yields two dozen.
Blend together the first 5 ingredients. Add the melted butter. Press 2/3 of the mix onto bottom of greased 9-inch square baking pan. Spread the raspberry preserves over the mix. Add the almonds to the remaining 1/3 of the original mix and spread over the raspberry; press lightly. Bake at 375° for 25 to 30 minutes or until golden brown. Cool.
Shred all vegetables through food processor (together or individually). Mix together in a bowl. Add vinegar, sugar, salt, and spice. Put into a boiling pan, and boil until transparent. Relish is now ready to be canned. Yield: 4 pt.
Bone and chop chicken. Add salt and pepper. Put chicken in the bottom of the casserole dish. Mix celery soup, chicken broth and oleo. Pour over chicken. Make a topping with flour, baking powder and milk. Pour over entire mixture. Bake 30 minutes at 425°.
Cream 1 cup of sugar and shortening. Add beaten eggs; beat until smooth. Squeeze juice from orange; save. Grind rind and raisins in food chopper; add both alternately to the rest of the ingredients. Pour mixture into a lightly greased and floured 13 x 9 x 2-inch pan. Bake in a 350° oven for 45 minutes. As cake comes from the oven, pour mixture of 1 cup of sugar and orange juice over it. Cake is best when allowed to sit overnight.
Dissolve the first 4 ingredients over medium heat. Add peanuts. Leave on medium heat; stir occasionally. Cook until sugary and liquid is on 10 to 15 minutes. Spread on lightly greased cookie sheet. Roast at 300° for 30 minutes. Stir 2 or 3 times. Do not double recipe.
Sift together dry ingredients, except sugar. Cream sugar and butter until light and fluffy. Add egg and molasses to butter; blend. Stir into dry ingredients. Pour hot water in. Beat until smooth. Bake in greased and floured 9 x 13-inch pan at 350° for 35 minutes.
Cream butter and sugar. Add eggs one at a time and beat. Add half of milk and one cup flour and beat. Add rest of milk, one cup flour and beat. Add vanilla. Wash raisins and soak in hot water for 20 minutes. Drain water and mix with nuts. Add one cup flour and mix until flour is in all the nuts. Bake at 250° for 1 hour and 45 minutes.
Combine all ingredients in a large bowl, mix thoroughly. Allow to set 10 to 15 minutes, covered. Roll into 1-inch balls. Place on cookie sheet; flatten with a fork. Bake in a 350° oven for 7 to 10 minutes. May place on wax paper when cooking to help from sticking.
Pour sauce in a 13 X 9 in. baking dish. Carefully stir in 4 tbsp. parmesan cheese. Add chicken, turn chicken breast over to coat both sides. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover, top with mozzarella cheese and remaining 2 Tbsp. parmesan cheese. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over hot Pasta.
Put shredded lettuce in a bowl. Layer diced green pepper, chopped celery, chopped onion and peas on top of lettuce. Spread yogurt completely over the top of the salad. Sprinkle with sugar, Parmesan cheese and bacon bits. Garnish with tomato wedges. Cover tightly and chill, preferably overnight. Toss thoroughly before serving. Serves 10.
Sift together the five dry ingredients. Add the other ingredients. Stir together and beat until smooth. Bake in cake pan at 350° for 25 minutes. Frost. Very moist.
Grease a 9 x 13-inch pan. Layer with whole Club crackers (Waverly Wafers). Over low heat, bring to boil and boil for 5 minutes the crumbs, white sugar, brown sugar, milk and margarine. Pour this over crackers. Add another layer of crackers.
Pour margarine into 9 x 13-inch pan. Put all dry ingredients into a big bowl and mix. Pour in milk and whisk to a thick batter. Pour onto the margarine. Put pie filling on top (just scoop on top; don't stir). Bake at 350° for 35 to 40 minutes.
Place eggs in a gallon jar. Combine remaining ingredients and heat to simmer. Pour over eggs. Let stand 4 or more days. Keeps for weeks.
Just mix all ingredients together in a bowl. If you have a plastic bowl with a lid, just turn it upside down several times. Ready to serve. If it sets overnight, it is better.
In a blender, add ingredients. Fill blender with prepared eggnog (purchase at grocery store) and blend until smooth. Serve with a sprinkling of cinnamon on top.
Cook noodles. Then add all other ingredients (except Velveeta) and mix. Melt Velveeta, then pour over noodle mixture. Chill before serving.
Mix all ingredients. Pour into unbaked pie shells. Bake at 350° until firm.
Heat oven to 400°. Grease pie plate (10 1/2 x 1/2-inches). Cook and stir ground beef and onion in skillet until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and Bisquick mix until smooth. Pour over beef mixture. Bake 25 minutes. Slice tomato and arrange on top. Sprinkle with cheese. Bake until knife comes out clean, about 5 to 8 minutes. Cool 5 minutes.
Mix thoroughly butter, sugar and eggs. Sift together flour, cream of tartar, soda and salt; stir in. Roll into balls the size of small walnuts. Roll in mixture of sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but soft. These cookies puff up at first, then flatten out. Bake at 325° in a moderate hot oven for 8 to 10 minutes.
In a large bowl, mix shortening and sugar. Add milk and baking soda; mix well. Sift dry ingredients into a bowl; stir well. Fold in nuts and dates. Pour into a shallow pan and bake in a 350° oven for 20 minutes. While still warm, cut into strips and roll in powdered sugar.
Spray 2-quart baking dish. Place chicken pieces in and sprinkle with pepper and garlic. Bake 30 minutes at 375°. Combine soup and water and pour over chicken. Continue to bake for 30 minutes.
Beat first 4 ingredients together, then add 2 eggs and beat again. Sift flour, cream of tartar, soda and salt together. Then add to first mixture. Roll in roll in wax paper and refrigerate. Slice and bake at 325° for 10 to 12 minutes.
Heat oven to 375°. Cook and stir onion in butter in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in half and half and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on potatoes. Bake, uncovered, until top is brown and bubbly, 1 1/4 to 1 1/2 hours. Mix remaining cheese and the bread crumbs. Sprinkle over casserole. Set oven control to broil. Broil 3 to 4 inches from heat until top is crusty and light brown. Makes 6 servings.
Prepare yeast and set aside to double. Add all ingredients to cool milk and mix well. Add yeast mixture and mix. Pour out on well floured board. Knead well (about 8 minutes). Place in well-greased bowl and pat the top of the dough with shortening. Cover; let rise 1 hour and 15 minutes in a warm place until double. Knead down and make into rolls. Cover and let rise about 1 hour. Bake in hot oven (375°) for 18 to 20 minutes. Serve with butter while hot. Makes about 4 dozen.
Preheat oven to 350°. Generously grease and flour loaf pans. Sift dry ingredients into a small bowl and set aside.
Cook onion, green pepper, hamburger meat, salt, black pepper and red pepper until meat is done; drain. Cook pasta half done; drain. In 9 x 13 pan, mix sauce, pasta, meat, pepperoni, cottage cheese and 1/4 of Mozzarella. Spread the rest on top, then bake at 425° for 30 to 40 minutes.
Stir boiling water into Jell-O until dissolved. Add enough ice to water to make 1 1/4 cups. Stir into Jell-O until slightly thickened. Stir in topping until smooth. Refrigerate about 10 minutes. Spoon into crust. Refrigerate until firm, about 4 hours. Garnish with topping.
Cream sugar and butter until fluffy. Add eggs one at a time, blending well after each addition. Add flour and baking powder. Beat in lemon extract and seven-up. Pour batter into a greased and floured bundt pan. Bake at 325° for 1 to 1/4 hours. Take cake out of pan and wrap tightly in plastic wrap, allowing cake to sweat.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Heat oven to 450°. Wash potatoes; cut into large wedges. Put all ingredients in large plastic bag; close bag and shake until potatoes are well coated. Empty into baking dish. Discard bag and bake for about 40 minutes, or until potatoes are tender. Serves 6.
Cream sugar and oleo. Add egg yolks and bananas and cream until smooth. Alternate, adding flour, buttermilk and soda. Then add vanilla and beaten egg whites. Bake at 350° until done.
Combine all ingredients in a large bowl; stir well. Store in airtight container in refrigerator. Yields about 8 cups of mix or 4 batches of pancakes.
Boil sugar, corn syrup, water and salt to 250°. Add 1 pound peanuts; cook to 280°, then add 1/4 cup butter and vanilla. Cook to 285° to 290°. Remove from heat and add 1 teaspoon baking soda. Pour onto 3 buttered baking sheets. Pull out thin as mixture cools. When completely cooled, break into pieces and store in airtight containers.
Slice squash about 1/8-inch thick. Cut up onions including tops. Slice sausage about 1/2-inch thick. Slice pepper in small strips. Mix all ingredients in a bowl. Cover the bottom of a skillet or wok with enough Mazola corn oil to sufficiently cook the ingredients. Heat oil to the desired temperature, pour in the ingredients and cook on medium to high heat, stirring occasionally. Serves 4. For added zest, may top off with a little Prego sauce.
Cook roast and bones in pressure cooker at 10 pounds of pressure for 1 1/2 hours. Cut up cabbage into bite size pieces. Put in different pot with some water and carrots, onion and tomatoes. Boil for 1 hour. Add frozen vegetables. Cook 15 minutes. After it starts to boil, add drained canned vegetables. Add broth and cut up meat to pot; cook for 1 hour. Add salt and pepper.
Wash and slice cucumbers. Cover with lime water (1 cup lime to 1 gallon water). Let stand overnight. Wash. Put in enamel container. Cover with vinegar and sugar (equal amounts). Add pickling spices to suit your taste. Cook for 3 hours, just barely boiling. Put in sterile jars and seal.
Heat oven to 375°. In a bowl, stir together flour and baking soda. In a large mixing bowl, beat butter, sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture; beat well. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes. Cool slightly. Place on wire rack until cooled completely. Makes about 6 dozen.
Combine buttermilk and water. Set aside. Combine flour and soda. Set aside. Cream butter and sugar. Add eggs and vanilla. Add butter, milk and flour alternately. Drop on cookie sheet. Bake at 375° for 10 to 12 minutes.
Peel apples and cut in quarters. Roll each biscuit out thin and cut in half. (You will have 20 pieces of apple and 20 pieces of dough.) Roll each piece of apple up in dough. Place in baking dish or pan. Heat sugar, water and margarine until boiling. Pour over apples and sprinkle with cinnamon. Bake at 350° about 35 minutes or until brown.
Cook ground beef, onions, green pepper, celery and garlic in large pan until meat is browned. Do not drain. Stir in undrained tomatoes and remaining ingredients except kidney beans. Simmer uncovered for 1 1/2 hours, stirring occasionally. Stir in beans and cook another 30 minutes.
Boil potatoes in skins until just tender. Cool and peel. Grate cooked potatoes into mixing bowl. Add melted margarine, sour cream, chopped onions and grated cheese; mix well. Put into a 2-quart casserole dish. Bake at 300° for 45 minutes or until lightly browned. Yields 6 servings.
Sprinkle salt and pepper on chicken and place in shallow baking pan. Make sauce by mixing sugar and flour; add egg, orange juice and wine and cook over low heat until slightly thickened. Pour over chicken. Bake, uncovered, at 350° about 1 hour or until done.
Saute onions in butter. Add remaining ingredients. Cook, covered, for 30 minutes; then simmer, uncovered, for 30 minutes. Serve over pasta. Serves 4.
Mix all ingredients together. Form into small balls. Bake at 350° for 10-12 minutes.
Combine first 5 ingredients; stir well. Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with fork until all dry ingredients are moistened. Shape into a ball. Roll dough to 1/8 inch thickness on a lightly floured surface. Cut dough into 3X 1 1/2 inch rectangles, and place on ungreased baking sheets. Bake 375 degrees for 12 to 14 minutes or until golden brown.
Bring sugar, salt, margarine and corn syrup to a boil. Remove from heat and immediately stir in baking soda. Pour cereal into a brown paper bag.
Cook squash in boiling salt water to cover for 10 to 15 minutes or until tender. Drain and cool slightly. Combine mayo, cheese, onion, eggs, salt and pepper. Then stir in squash gently. Put mixture into a lightly greased 1 1/2-quart casserole dish. Combine bread crumbs and butter and spoon over squash. Bake at 350° for 30 minutes. Makes 6 servings.
Place 8 halves of chicken breast between Saran Wrap and pound down to 1/2 the thickness. Spread each piece with softened cream cheese, mixed with chives. Roll each piece jelly roll style and then wrap with one piece of bacon. Brown each piece in saute pan until bacon looks nearly done. Transfer chicken to large Pyrex dish. Pour bottle of dressing evenly over all pieces. Bake at 375° for 45 minutes. Serve with egg noodles or rice. Serves 4 to 6.
Cook over medium heat until it sticks together (about 10 minutes). Recipe can be doubled.
Combine flour and salt. Set aside. Dissolve yeast in 1/4 cup warm (not hot) water. Set aside. Melt margarine in 1 cup boiling water and add sugar and 1 cup cold water and eggs. Mix well. Stir in yeast and margarine mixtures. Add dry ingredients and mix well. This dough may be kept for 3 days in the refrigerator. Pinch off small portions and place in baking dish. Bake at 425° until lightly brown. Brush with butter.
Cream shortening in a small mixer bowl on high speed. Add Sucaryl, egg, water, lemon juice, peel and vanilla. Beat until blended well. Mix in coconut. Sift dry ingredients together; add to creamed mixture, mixing thoroughly. Form dough into a roll 2 inches in diameter; wrap in wax paper and chill until firm. Cut into thin slices and bake on ungreased cookie sheet in oven at 400° for 10 to 15 minutes.
Preheat oven to 350°. Slice off top of bread and hollow out inside, reserving chunks of bread. Mix all filling ingredients together. Pour on bread and wrap in foil. Place on cookie sheet and bake 1 hour. Use chunks of bread for dipping or serve with crackers or chips.
Put sugar, water and Karo in large pan. Let boil over medium-high heat until it comes to a full rolling boil. Add peanuts and food color. Boil to hard ball stage. Remove from heat; add salt and margarine. Beat 5 to 7 minutes until it begins to thicken. Pour into buttered or sprayed (using Pam) small aluminum tins or pour onto cookie sheet and break into pieces when cooled.
Gently cook rice, water and 2 teaspoons salt (covered) for 45 minutes. Drain. Brown beef. Rinse mushrooms; cut tips off stems. Slice and saute with onion and celery in butter 5 to 10 minutes. Combine soy sauce, sour cream, salt and pepper. Add cooked rice, beef, onion, mushrooms and celery mixture and almonds. Toss lightly. Place in 3-quart casserole. Bake at 350° for 1 hour, uncovered. Add water, if needed. Season to taste. Stir several times and garnish with few almonds. Serves 12 to 16.
Brown hamburger, then add kidney beans and dressing until all is warm. Chop lettuce, onion, and tomato. Crush Doritos into small pieces. In a large bowl, mix lettuce, onion, tomato, cheese and Doritos. Add the warm mixture before serving, and stir all together.
Salt and pepper beef cubes; roll in flour and shake off excess. Brown beef, then brown onion in same pan. Add garlic, salt, chili peppers, tomatoes and their liquid and green chilies. Simmer until beef is tender, about 1 1/2 hours. Mix in beans and cook 20 minutes more until slightly thickened. Top with cheese.
Combine tomatoes, sugar and vinegar in a cast-iron skillet. Bring to a boil. Lower heat; simmer for 1 hour, stirring occasionally. Mix with hot cooked string beans. This dish is very good with roast beef and mashed potatoes. Makes 4 to 6 servings.
Combine all ingredients except paprika. Cover and chill. Sprinkle with paprika before serving with crackers. Yields 2 cups.
Mix dry ingredients, vanilla and milk. Stir well to make creamy. Bring to boil over medium. Remove; add butter and serve hot.
Chop nuts and dates fine, then mix and pour above ingredients in bottom of a large baking dish. Mix brown sugar, butter, boiling water and white sugar and pour over batter. Bake in slow oven for 1 hour at 350°. Serve with whipped cream.
Melt cream cheese in saucepan. Add chilies and corn. Mix and heat.
Cut broccoli and cauliflower in 3/4 inch squares. Chop celery in 1/8 inch cuts. Slice tomato into strips, dice bell pepper. Add together with mayonnaise in a serving bowl. Must be fresh. Garnish with the cheddar cheese and crushed olives. Serves 8 to 10.
Slice carrots 1/2-inch thick on diagonal. In 1-inch of boiling water in medium saucepan, cook carrots with salt, covered, 10 to 15 minutes, or until fork-tender. Also, cook peas as package directs.
Preheat oven to 350°. Combine all ingredients, including flavor packet; stir until well mixed. Drop from a teaspoon onto a greased cookie sheet. Bake at 350° for 11 to 13 minutes. When cookies have just lost their gloss, yet still feel soft to a light touch, remove from oven (do not overbake). Let cool 2 to 3 minutes, then remove from cookie sheets to cooling racks. Store in airtight container.
Mix first 3 ingredients and put in a 9 x 13-inch dish. Mix remaining ingredients and put on top of first 3. Refrigerate.
Combine ingredients. Drop large spoonfuls on cookie sheet to make thick cookies. Bake at 350° for 14 minutes.
Mix together all dry ingredients and raisins. Moisten with Egg Beaters, molasses or honey, milk and butter or margarine. Stir only enough to blend. Bake in Teflon or well-greased muffin tins at 400° for 20 to 30 minutes.
Dice or cut chicken into bite size pieces. Roll each piece in egg, then flour. Fry in vegetable oil until pieces are golden brown. Lay chicken on napkin to soak up extra grease. Cut onion, peppers and pickles into small pieces. Put chicken in wok with sweet and sour sauce. Add juice from pineapple chunks. Let cook and simmer about 10 minutes. Add pepperoni, onions and pickles to chicken. Cook 10 minutes. Then add pineapple and cherries, cook 5 minutes. Salt and pepper to taste.
Mix together all ingredients and pour into a 9 x 13-inch pan. Coat wings thoroughly and marinate 2 hours in refrigerator. Bake in same pan for 1 hour at 350°. Baste occasionally. Serve hot or cold.
Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4-inch of pulp still attached to skin. (The potato pulp you remove can be refrigerated for use later.) Cut skins into strips or halves; brush skin sides with melted butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; cover with the green onions, bacon, ham or shrimp and chopped peppers. Top with cheese. Bake at 450° until cheese is melted and skins are crisp, about 10 to 15 minutes. Garnish each skin with a dollop of sour cream. Serve immediately.
Mix the avocados with remaining ingredients except hamburger patties and buns. Chill. Grill the hamburger patties over hot coals to desired doneness. Place on buns and top with avocado mixture.
Scald milk and butter in top of double boiler over boiling water. Cut bread into 1/2-inch cubes. Add to milk. Cover and remove from heat. Beat eggs until frothy; add sugar and salt. Stir hot milk and bread into egg mixture. Add nutmeg and vanilla, mixing well. Pour into buttered 1 1/2-quart casserole or baking dish, placed in pan of hot water. Bake in moderate oven at 350° about 1 hour or until a knife inserted comes out clean. Makes 6 servings.
Mix flour, sugar and nutmeg together. Add oleo and beaten eggs, saving 1 egg white and fold in last and other ingredients. Pour into unbaked pie shell and bake until a knife comes out clean when inserted in the middle of the pie. Bake at 325°.