HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw bread. Roll in balls the size of walnuts. Melt butter and roll balls in it. Then dip in sugar and cinnamon mixture. Drop into Bundt pan. Let rise to double size. Then pour Karo syrup over top. Bake 35 minutes at 325°.
Soften ice cream and spread into chocolate crust. Place in freezer for about 1 hour. Warm fudge sauce until pourable. Remove ice cream filled crust from freezer and put a layer of fudge sauce over entire pie. Return pie to freezer for 15 minutes. Top pie with whipped cream and slivered almonds. Keep pie in freezer for at least an hour before serving. Remove from freezer about 15 to 20 minutes before cutting. Serves 8.
Cook chicken in boiling water (save juice), remove bones and skin from chicken. Cut chicken into small pieces. Place chicken pieces in bottom of baking dish. Pour broth over chicken. Spread soup over broth. Mix Bisquick mix, milk and margarine until smooth. Pour over top of chicken dish and bake at 350° until brown. You may also add a small can of carrots and peas.
Stir all ingredients together. Divide into 4 balls and work a different color of food coloring into each. Let children make into shapes (like they would with play dough); place each shape on a tin foil covered cookie sheet. Bake 20 to 25 minutes in a 300° oven.
Spoon pie filling into a lightly greased 8-inch square baking dish. Spoon pineapple on pie filling. Sprinkle cake mix evenly over pineapple. Drizzle butter over cake mix. Sprinkle pecans on top. Bake at 425° for 20 to 22 minutes.
Mix together and pour into dish. Top with cracker crumbs. Bake at 350° until brown.
Dissolve yeast in 1/2 cup warm water (110°). Combine 1 1/2 cups water, oats, shortening, molasses and salt. Cool to lukewarm. Add softened yeast; mix well. Blend in eggs. Add flour; mix thoroughly until dough is blended. (It will be softer than kneaded dough.) Place in a greased bowl; turn once to grease surface. Cover. Store in refrigerator at least 2 hours. Shape in 2 loaves on well floured surface; place in greased 9 x 5 1/4 x 2 3/4-inch loaf pans; cover. Let rise in warm place (80° to 85°) until double, about 2 hours. Bake at 375° for 1 hour.
Dissolve yeast in water; let rise. Add half the flour (3 1/2 cups) and beat for 2 minutes with electric mixer. Add egg, shortening and remaining flour. Beat again for 2 minutes. Cover with damp cloth and place in refrigerator. Push down occasionally. Two hours prior to baking, cut off the amount needed and return rest to fridge. Shape into rolls and let rise 2 hours. Place in greased pan and bake at 350° until brown.
Heat oven to 375°. Measure shortening, sugar, molasses and egg into a large bowl. Beat until light and fluffy. Stir in flour, soda, salt, ginger and buttermilk alternately, 1/3 at a time (mix after each addition). Batter should hold its shape but not be stiff. If it is too soft, stir in a bit more flour. Drop dough by teaspoonful 2 inches apart onto lightly greased baking sheet. Bake until almost no imprint remains when touched with finger, 10 to 12 minutes. Remove from baking sheet. Cool on wire rack. Drizzle with Lemon Icing while warm.
In large saucepan, brown ground beef, onion and celery; drain. Stir in remaining ingredients. Cover; simmer over low heat 5 to 10 minutes or until carrots are tender and soup is thoroughly heated.
Heat oven to 250°. Put peanuts in pie tin in oven while syrup is cooking.
In a large bowl, stir mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth. Add macaroni, celery, green peppers and onion. Toss to coat well. Cover and refrigerate at least 2 hours to blend flavors. Makes 5 cups.
Put the ingredients into a crock-pot and cook on low for 10 to 12 hours. Serve over noodles, topped with sour cream.
Beat eggs with hand beater. Add flour, sugar and milk. Beat. Melt butter and add to corn. Salt and pepper to taste. Add to egg mixture. Bake uncovered in greased glass dish at 350° for 40 minutes in pan of hot water.
In mixing bowl combine onion mix and 1/2 c. water. Beat in eggs with fork. Add ground beef and mix well. Shape into 40 balls. Combine sauerkraut, cranberry sauce, chili sauce, 3/4 c. water and brown sugar. Pour half of this mixture into bottom of 9 X 13 glass baking dish. Set rest aside. In a hot skillet brown meatballs. Arrange balls atop sauerkraut in dish. Pour remaining sauerkraut mix over the top. Cover with foil and bake 20 minutes at 325°. Uncover and bake 20 minutes longer. Serve hot over cooked rice. 10 to 12 servings.
Mix and cook all ingredients 15 minutes after it begins to boil. Then can and seal.
Place salmon on greased rack of broiler pan; squeeze juice from lemon half over fish and broil 5 to 8 minutes; turn and drizzle with more lemon juice. Continue broiling 5 to 8 minutes or until fish flakes easily with fork; don't overcook. Meanwhile in a small saucepan melt the butter and whisk the mustard in until well blended; keep warm. When salmon is done, sprinkle evenly with crushed peppercorns and dill weed, and drizzle melted butter sauce over all.
Stir softened margarine until smooth and creamy. Blend in sugars and vanilla; stir until smooth. Add egg, blending in but not whipping. Add flour, oatmeal, salt and baking soda. Stir until well blended. Add chocolate chips and stir. Drop by spoonfuls on ungreased cookie sheet and bake at 350° for 10 minutes. Cool on a wire rack. Makes approximately 4 dozen cookies.
Cut chicken in 1/4-inch cubes. Combine picante, cumin and salt in skillet. Cook about 4 minutes; stir until done. Put in covered dish and chill. Mix sour cream, mayo, avocado and celery in 6-cup container. Add chicken mixture and stir well. Spoon salad on lettuce. Sprinkle bacon on top. You may substitute pecans or sliced almonds for bacon.
Mix butter, graham crackers and 1/4 cup sugar and pat as crust in pie pan.
Separate dough. Flatten into circles; press in bottom of greased muffin cup. In a skillet, brown ground beef. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder. Stir until smooth. Add to meat and mix well. Put in cups; sprinkle with cheese. Bake at 375° for 18 to 20 minutes. Cool.
Melt the butter in saucepan and add onion, stirring until wilted. Sprinkle with flour and stir with a wire whisk as you add the chicken broth. Stir rapidly. Stir in chicken and add salt and pepper, nutmeg and Tabasco. Remove from heat, add yolks return to heat. Cook about 2 minutes, stirring constantly. Spoon in an 8 x 8 x 2-inch dish that has been buttered. Cover with buttered wax paper. Chill overnight.
Combine the first 7 ingredients; spread in a large baking dish. Sprinkle with cinnamon and nutmeg. Bake at 350° for 25 to 30 minutes. Let cool. Mix pudding with 2 1/2 to 2 3/4 cups of milk to make a thin pudding. Drizzle over cooled bread pudding.
Mix orange juice concentrate with sugar, milk, water, vanilla and ice in the blender. Blend on high for 90 seconds. Serve at once.
Peel, cook and mash potatoes. Beat together with cream cheese and sour cream. Add salt and pepper. Put in a 9 x 13-inch buttered casserole. Sprinkle with 4 tablespoons butter, cubed. Sprinkle with paprika. Refrigerate. When ready to cook, bring to room temperature and bake at 400° for 40 to 50 minutes.
Combine flour, baking powder and salt; sift together into deep bowl. Stir in cornmeal; add eggs one at a time and beat with wooden spoon until smooth. Pour in 3/4 cup buttermilk and stir until absorbed. If too dry, add more buttermilk until holds shape in a spoon. Beat in onions and garlic. Preheat oven on lowest setting. Line cookie sheet with paper towels and set in middle of oven. In a deep fryer heat oil 2 to 3 inches until reaches 375°. Shape rounded tablespoonful of batter and put into oil. Deep fry 4 to 5 at a time, turning frequently. Cook about 3 minutes. Put on lined cookie sheet.
Wash pork chops and pat dry. Place in 9 x 13-inch casserole dish. Salt and pepper them. Place potato slices on top of pork chops. In small bowl combine the melted butter and flour. Stir and add Parmesan cheese; mix well. Add milk and mix. The mixture will be lumpy. Spoon some of the lumps over the potatoes, then pour the rest of the mixture on top. Cover with foil. Bake at 350° for 1 hour. Uncover and bake 20 to 30 minutes or until potatoes are brown.
Mix first 4 ingredients until well blended. Pinch off pieces of dough and roll into 1-inch balls. Place them 2 inches apart on ungreased cookie sheet. Bake at 350° for 9 to 11 minutes (or until golden brown). Remove from cookie sheet and push kiss into center. Cool, then enjoy!
Mix these ingredients in the	order written.	Lightly grease (with butter) and flour a 9 x 13-inch pan. Pour in mixture and bake at 350° for 1 hour to 1 1/2 hours.
Mix Cool Whip and yogurt. Put in pie crusts and top with fresh strawberries.
Cook first 5 ingredients, stirring out any lumps. Soften gelatin in the cold water and add to pudding when removed from the stove. Cool to room temperature. Beat egg whites and sugar until very stiff. Fold in pudding. Pour into baked pie shell and chill in refrigerator. Garnish with whipped cream.
First, get a 60,000 gallon kettle and boil the whale 6 days or until tender. Add onions, potatoes, carrots, salt and pepper. Cook until potatoes are tender.
Preheat oven to 400°. Cover potatoes with cold water; bring to a boil with 1/4 teaspoon salt and a few leek trimmings. Cover; cook for 15 to 18 minutes, until potatoes are almost cooked. Drain. In a metal baking pan, toss potatoes in the olive oil and roast for 30 to 40 minutes, until golden. Clean corn; wrap in foil. Roast in oven with potatoes. Let corn cool; slice kernels off cob. Toss all ingredients with Pear Vinaigrette; salt and pepper to taste.
Combine pancake mix, salt, pepper and cold water in bowl. Beat with rotary beater for 2 minutes. Dip shrimp in batter. Drain. Fry in hot deep fat (375°) for 2 to 3 minutes. Drain on absorbent paper. Serve with cocktail sauce. Lobster and scallops can be used in place of shrimp. Makes 6 servings.
Grind 10 cups of zucchini in meat grinder, along with onions, peppers and salt. Mix and let set overnight. Next day, drain in colander and rinse in cold water. Add vinegar, mustard, celery, turmeric, cornstarch and black pepper. Mix and cook 3 minutes (simmer). Stir as it sticks on easily.
Mix hamburger meat, onion and soup. Put 1/2 of the potatoes in a casserole dish. Add hamburger mixture. Cover with cheese. Add the remaining potatoes. Top with cheese. Bake at 350° for 30 to 40 minutes.
Cream the butter, sugar, eggs and flavoring. Sift flour, soda, spices, milk, sherry, nuts and fruit. Flour nuts and fruit with part of flour. Bake for 20 minutes at 300°. Drop from teaspoon onto cookie sheet.
Mix jello and boiling water, then cool. Mix enough jello mixture to cream cheese and sugar to blend. Whip Carnation milk; add all ingredients. Layer a long Pyrex dish with graham crackers and fill with mixture. Chill before serving. Freezes well.
Wash game hens. Sprinkle with salt (including the inside of cavity as well as entire outside of bird). Prepare rice according to directions on the box. When rice is done, add raisins and mix together. Stuff each hen with mixture and wrap in foil or place in roasting pan. Bake at 350° for 45 minutes. Baste each bird with melted butter. Leave in oven until golden brown and tender, usually 15 to 20 minutes longer.
Melt chocolate over hot, not boiling, water. Combine with oil. Drizzle this combination over the Orange Frosting. Smear it a little with a spatula. Cut into bars and serve.
In a large bowl, beat eggs until light and creamy. Add oil, sugar and vanilla; continue beating. Lastly, add shredded zucchini and well drained pineapple.
Soak the sliced raw potatoes in cold water for 1 hour and then drain and dry thoroughly with a towel. Next melt the fat, add the flour and cook until bubbling; then add the milk gradually, stirring constantly, and cook until smooth and slightly thickened. Place in a greased casserole a layer of potatoes, using one third of them. Over these slice one onion and sprinkle with pepper. Lay on these the pieces of ham, then repeat with potatoes and onion. Salt and pour the white sauce over all and bake for one hour in a 350° oven.
Combine evaporated milk, sugar, butter and egg in a saucepan. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Add coconut, pecans and vanilla. Cool until thick enough to spread, beating occasionally.
In medium mixing bowl, beat eggs. Gradually add flour and sugar alternately with milk and water, beating with electric mixer until smooth. Beat inmelted butter. Refrigerate batter at least 1 hour. Make 20-25 crepes.
In a casserole dish, mix pineapple, chili sauce and brown sugar. Then add kolbassi and bake for 1 hour at 350°.
Cook celery in small amount of water until tender-crisp (about 4 minutes). Drain thoroughly and combine with next 4 ingredients. Place in buttered casserole. Toss bread crumbs with oleo and almonds and sprinkle this over celery mixture. Bake at 350° for 30 to 35 minutes.
Soften cream cheese; add beef, onion and garlic powder. Mix well, then add sour cream. Chill one hour. Serve with crackers or chips.
Mix oleo, peanut butter and powdered sugar thoroughly. Roll into 1-inch balls. Chill. Melt chocolate bars and bits with paraffin together over hot water. Dip balls (3/4 of the way) and place on waxed paper.
Heat oven to 450°, then cut down to 350° to bake. Mix together all ingredients and bake in unbaked pie shell for 35 minutes. Top of pie should be a golden brown.
Bring sugar, water and salt to hard boiled stage. Place marshmallow cream in large bowl and stir in syrup. Continue stirring until mixture is slightly stiff and forms peaks. Fold in nuts and vanilla. Drop by teaspoon on waxed paper.
Cream sugars and Crisco. Add eggs. Beat well. Combine flour, soda, baking powder and salt. Add flour mixture. Mix well. Add coconut, oatmeal, vanilla and nuts (if desired). Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Place all ingredients in large pan. Cover with water. Cook 9-12 hours at low after reaching boiling point.
Place oil in frying pan and heat up. Fry sliced pork chop until close to browned. Add garlic and onion into pan. Fry until browned. Add vinegar and pepper, simmer until almost dried out. Add soy sauce and stir. Simmer until soy sauce is almost dried out.
Chop celery fine; add pepper, onion and rest of the ingredients. Make into balls and pour sauce over balls. Bake at 325° for 1 hour.
In 2-quart casserole dish, combine creamed corn, beaten eggs and milk. Mix well. Add 1/2 of the crushed crackers and mix thoroughly. Place remaining crushed crackers on top and smooth. Dot with butter. Bake in 350° oven for 1 1/2 hours or until well browned.
Mix and beat well. Pour over hot baked crust. Bake 25 minutes at 350° or until it looks like coconut. Cook and cut into squares.
Proof the yeast by dissolving it in the lukewarm water and adding the pinch of sugar. If it foams, it's active and ready. Mix the boiling water with the sugar, salt and shortening in a large mixing bowl. Let cool to lukewarm and add the yeast mixture and beaten egg. Gradually stir in the flour until well blended. Do not knead. Turn into a large, greased bowl; cover with a damp cloth and refrigerate overnight or for at least 4 hours.
Allow cream cheese to reach room temperature. In a small bowl mix cream cheese by hand with onions and Worcestershire sauce. Spread mixture on large platter (12 to 14 inch diameter). Mix cocktail sauce with chili sauce. Pour/spread half the sauce on top of the cheese. Place the shrimp on next and follow with the remaining sauce. Sprinkle with parsley and keep refrigerated until your guests arrive. Serve with crackers.
Roll cookies fine. Soften cream cheese and add sugar. Make pudding with milk and combine with cheese and sugar. Add Cool Whip. Put crushed cookies on the bottom and then Cool Whip mixture. Layer in container and finish with cookies. Put artificial flowers in it. Make in 1 large flowerpot, yields 17 to 18 servings.
Mix all ingredients, except cheese. Pour 1/2 batter into well-greased pan. Sprinkle with grated cheese. Pour on rest of batter. Bake at 350° for 45 minutes.
Sprinkle lemon juice over apples. Combine all the other stuff and chill.
Grease and flour 13 x 9 pan. Melt caramels with 1/3 milk, stirring occasionally. Melt butter and add cake mix and 1/3 c. milk. Stir until moist. Spread 1/2 of dough on bottom of pan. Bake 6 minutes at 350 degrees. Take out; sprinkle with chocolate chips and drizzle caramel over top. Crumble rest of cake mix over top. Bake at 350 degrees for 15-18 minutes or until you shake the pan and it does not move too much. Cool, cut into bars and refrigerate.
Put in jar the onion, garlic, celery, parsley and half the tomatoes. Cover the jar. Press the Mix button and blend for 30 seconds.
Using very large Tupperware bowl, layer flour, salt, sugar, milk, water, eggs and yeast. Do not stir! Seal bowl and burp lid. Let sit 30 to 45 minutes or until seal breaks. Add 1 cup melted butter and stir until mixed. Seal again and burp. Let rise until double in size or the seal is broken (30 to 45 minutes). Pour dough onto heavily floured surface and knead until smooth. (Last step is easier to do 1/4 of the dough at a time.) Shape as desired. Bake at 375°.
Cook sugar, butter, corn syrup and salt over medium heat until boiling, stirring constantly. Boil for 5 minutes without stirring. Add baking soda and vanilla. Stir into popcorn on greased cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes. Cool and crack with spoon.
Mix all dry ingredients. Mix eggs and oil in until moistened. Add pineapple and eggs together. Mix well; add nuts, vanilla and bananas last. Bake 35 minutes at 350°.
Combine taco sauce and chilies in a small bowl; set aside. Cook and stir ground beef and onion in a large skillet over medium-high heat until meat is no longer pink; drain. Add 1 cup cheese, beans, 1/2 taco sauce mixture, water and cumin.
Cream together first 5 ingredients. Add dry ingredients; mix well. Bake at 325° to 350°. Use ungreased cookie sheet. Ice as desired.
In medium saucepan, combine cornstarch, flour, sugar and salt. Mix well. Gradually add 2 cups water and stir until smooth. Bring to boil over medium heat and boil 1 minute. Remove from heat. Quickly stir some hot mixture into egg yolks and return this to rest of hot mixture. Return to heat, cook on low for 5 minutes. Remove, gently stir in lemon juice, peel and butter. Pour into pie shell.
Mix all ingredients and put in casserole dish. Bake at 350° long enough to bubble.
Sift together 1 cup flour and powdered sugar; cut in butter until coarse. Press into a 9 x 9-inch ungreased pan. Bake at 350° for 10 minutes. Sift together remaining dry ingredients. Add eggs; stir in cherries, coconut and pecans. Spread over partially cooked crust. Bake at 350° for 30 minutes.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until creamy. Combine flour until just blended. Stir in chocolate chips and pecan pieces. Drop by rounded spoonful onto ungreased baking sheet. Bake for 8 to 10 minutes. Do not overbake.
Remove skin from all chicken parts except the wings. Place in roasting pan or dish. Add apricot jelly to each piece. Spread soup mix over all chicken parts. Cover all with dressing, salt and pepper. Cook for 1 hour in preheated oven at 350°.
Melt caramels in microwave but do not let burn. Add whipping cream and mix well. Add pecans and mix well. Butter a cookie sheet and drop caramel mixture onto cookie sheet by the teaspoon full. Put turtles in freezer and freeze. Melt chocolate almond bark and dip turtles until coated well. Drop on wax paper to let dry.
Cook broccoli and drain. Beat together the Bisquick, milk, eggs and salt until smooth. Stir in broccoli and cheese. Pour into buttered 1/2-quart dish. Bake at 325° for about 1 hour or until toothpick inserted comes out clean.
About 3 1/2 hours before serving: rinse beans. Heat beans in 4 cups water to boiling; cool 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans; set aside. In hot oil, cook beef for stew until well browned on all sides. In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water. Heat to boiling. Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.
In casserole, layer as follows: ham pieces, sliced potatoes, sliced onions, soup, salt and pepper. Repeat layers if necessary. Top casserole with grated cheese. Bake 1 to 1 1/2 hours at 350° or until hot and bubbly!!
Brown hamburger, onions and bell peppers in skillet. Drain hamburger. In bowl, mix first 8 ingredients. In medium skillet, pour 1/2 cornbread mixture. Add hamburger and cheese. Cover with remainder of cornbread mixture. Bake at 375° for 40 minutes or until done.
Saute the carrots, onion and green pepper in water. Let water boil down until mixture browns slightly. Add the remaining ingredients, except pineapple chunks. Simmer for 45 minutes. The pineapple chunks may be added the last 5 minutes of cooking.
Slice chicken breasts in thin slices and fry in skillet in cooking oil until brown. Add green peppers and onion, cut up; stir-fry with chicken. Add salt and pepper to taste. Spoon stir-fry ingredients onto tortillas. Add cheese, lettuce and tomato and top with sour cream. Fold over and eat.
Arrange banana slices on individual lettuce leaves. Mix mayo, lemon juice and peanuts. Top bananas with mayo mixture.
Stir all ingredients together. Bake at 375° for 45 minutes. Stir occasionally.
Combine first 3 ingredients (pretzels, butter and sugar). Press into a 13 x 9-inch baking pan. Bake at 400° for 6 minutes. Whip together next 3 ingredients (cream cheese, Cool Whip and sugar). Spread over cooled pretzel mixture. Combine last 4 ingredients. Chill; when mixture thickens pour over cooled mixture and chill. Nuts and Cool Whip may be used for topping.
Mix all ingredients; shape into balls. Bake at 350° for 20 minutes. Can be frozen and baked a trifle longer when getting ready to serve. Equally good cold. Makes 70 balls.
Mix coffee, sugar, syrup, vanilla and hot water. Cool. Add 1 quart milk and refrigerate overnight. Before serving, add 1 quart milk and the half and half. Pour over the ice cream (break up into pieces). Makes 1 gallon (20 cups served).
Arrange mandarin sections, washed mandarin leaves and washed mint leaves in the bottom of mold. Put in enough water to barely cover mandarin sections. Freeze. When thoroughly frozen add enough water to fill mold. Freeze. Unmold, place in punch bowl fruit side up. Use as decorative ice ring in punch or tea.
Beat egg yolks with milk. Add flour, 1 cup at a time, until the consistency of pie crust. Turn out onto floured surface and roll out until thin. Dust with flour on each side and place on waxed paper. Let dry for 2 to 4 hours.
Preheat oven to 350°. Grease two 8-inch round cake pans. In each pan combine 1/4 cup melted butter and 1/2 cup brown sugar. Flatten with fork. Place 5 pineapple rings in each pan and put a cherry in the center of each ring. Prepare cake mix according to directions on box. Pour 1/2 of batter over pineapple and cherries in each pan. Bake at 350° for 45 minutes. Turn out on plates before cooling.
Drain peaches thoroughly and reserve syrup. Boil all peach syrup in a saucepan until it is reduced to less than a cup, about 15 minutes. Remove from heat; stir in brandy. Pack drained peaches into wide-mouthed 1 1/2-pint jar. Add brandy mixture to fill jar. Cover tightly. Refrigerate. Allow to mellow at least overnight before serving. Will keep much longer in the refrigerator.
Mix all above ingredients with 1 cup salad dressing or mayonnaise. Spread in flat casserole and cover with Chinese noodles. Bake in a 350° oven until hot.
Mix all ingredients together. Chill and serve on crisp lettuce leaves or use as a sandwich filler.
Brown all sides of stew meat. Place in a 5-quart pot that is filled with 3 quarts of water. Let meat cook for 1 hour for tenderness. Add tomatoes, corn, onion, potatoes, okra, salt, pepper, sugar, lemon pepper and carrots. Let simmer for 30 minutes. Then, add spaghetti noodles; simmer for 30 minutes.