HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in mixer; blend with enough milk to make a creamy consistency. Blend well, until no large pieces in dip. Chill and serve.
Mix in a saucepan and heat until the butter melts. Salt and pepper to taste.
Have ingredients at room temperature and mix together (I use my hands) adding Rice Krispies last. Roll into small balls and flatten each one slightly with a fork. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove when slightly cooled from cookie sheet.
Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 5 dozen cookies.
Combine dry ingredients (sugar and flour). In saucepan, bring butter, Crisco, cocoa and water to boil and pour over flour/sugar mixture. Stir well and add remaining ingredients. Mix well; pour in greased 9 x 13 pan. Bake at 400° for 25 to 30 minutes.
In a large pot, steam chicken pieces, smoked sausage, hot sausage, stew meat, chopped ham and/or pickled meat and crab (if any). Cook about 10 to 15 minutes.
Combine ingredients in order. Toss with an assortment of chopped vegetables. Serve cold.
Dissolve yeast in warm water; let stand 5 minutes. Combine milk, salt, brown sugar and shortening to milk; cool to lukewarm. Add dissolved yeast; mix well. Add half of the flour; mix well. Work in remainder of flour. Turn dough onto lightly floured board; shape into several balls. Cover and let rest 10 minutes. Knead for 10 minutes; place in greased bowl. Cover and let rise in warm place for 1 hour and 45 minutes. Punch down; cover and let rise another hour. Divide in half; cover and let rest 10 minutes. Shape into loaves and place in greased bread pans. Cover and let rise in warm place, about an hour. Bake.
Start by cutting corn tortillas in 1 1/2-inch squares. Put aside. Melt Crisco in fry-pan and add flour and red chili until all mixed together. Slowly add hot water. This will start to thicken.
Mix well, adding raisins and nuts last. Bake at 350° for one hour.
Cream butter; add sugar. Beat in jam and nutmeg. Dissolve soda in 1 tablespoon water and add to sour cream, then add this to eggs which have been beaten. Add to butter-sugar mixture, then mix with flour. Sprinkle small amount of flour over raisins and stir in. Bake in 350° oven in small loaf pan until done, about 30 minutes. May be frosted or left plain.
Mix all of the ingredients in a 2-quart saucepan; bring mixture to a boil. Reduce heat; stir and cover. Simmer over low heat for 25 minutes. Makes 8 (1 cup) servings.
Wash and dry spinach. Tear into bite size pieces. Add oranges and almonds and toss with dressing.
In a large skillet, melt butter, add celery and stir over a medium high heat until crisp but tender. Stir in soup, milk, onion powder, thyme and pepper and mix well. Stir in thawed veggies and chicken; heat through. Spoon into 12 x 8 baking dish. Heat oven to 375°f. 190°c. gas mark 5. Separate dough into 10 biscuits, cut each biscuit into 4 pieces. Arrange the biscuits over the hot filling. Bake for 20-25 minutes or until biscuits are golden brown and filling is bubbly. Serves 6.
Combine first 6 ingredients. Form 6 patties. Broil 5 minutes on each side. Top with cheese; broil until melted. Top with salsa on buns.
Mix dry ingredients together. Add last three ingredients. Mix until smooth. Place in 9 x 13-inch greased pan. Bake at 375° approximately 30 minutes or until toothpick test comes up clean.
In 9x9 pan melt 1 stick oleo. Add in layers: graham cracker crumbs, chocolate tidbits, coconut and nuts. Pour milk over the top. Bake at 350° for about 30 minutes or until brown. Cut while warm and remove from pan after cool. Makes about 30 squares.
Microwave rice and water on High for 5 to 6 minutes, stirring after 3 minutes. Cover	with plastic wrap and let cool. Add 1/2 cup water to raisins and microwave just until softened. Cover and cool. Then add pudding mixed with milk and nutmeg. Refrigerate and serve plain or with Cool Whip.
Grease a Bundt pan. Combine coffee, 1 cup sugar and raisins in a saucepan. Bring to a boil. Boil 5 minutes and cool. Cream butter, add 1 cup sugar, vanilla and one egg at a time. Beat until fluffy. Add dry ingredients and cooked mixture. Bake at 350° for 1 hour. This is a moist cake and stores well. Sprinkle with powdered sugar. Serve with hard sauce.
Slice eggs in half lengthwise. Gently remove yolks; place in small bowl. With fork, finely mash yolks. Stir in remaining ingredients until smooth. Spoon mixture into egg centers. Cover loosely and refrigerate.
Combine cranberry, mayonnaise, zucchini, orange juice and rind. Mix dry ingredients and nuts. Add to cranberry mixture and blend well. Bake in lightly greased and lined with brown paper on bottom of 2 small loaf pans at 350° about 45 minutes. Cool 20 minutes and turn on rack.
Melt butter in large skillet over medium-high heat; add mushrooms and onion and saute 8 minutes or until tender. Stir in pecans and set aside. Place pork between 2 sheets of plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and ground pepper. Spread mushroom mixture evenly on 1 side of each tenderloin, leaving a 1/4-inch border. Roll up jellyroll fashion, starting with 1 long end. Wrap 4 bacon slices around each tenderloin and secure with wooden picks. Place seam sides down on a lightly greased rack in a roasting pan. Rub evenly with sugar and cracked pepper. Bake, uncovered, at 450° for 15 minutes. Reduce temperature to 400° for 15 minutes or until a meat thermometer registers 160°.
Heat oven to 425°. Mix ingredients until soft dough forms. Gently smooth into ungreased round pan, 8 x 11 1/2 or a square pan, 8 x 8 x 2. Bake 15 to 20 minutes.
Melt morsels and peanut butter in double boiler. Add remaining ingredients and drop by spoonful onto wax paper.
Heat oil and add onions. Saute 5 minutes. Add meat and cook until light brown. Add rice and other ingredients. Stir well. Cover and cook over low heat 25 minutes or until rice is cooked. Stir occasionally so that mixture does not stick.
Combine all ingredients in large bowl, mixing until thoroughly moistened. Pack into 9 x 5-inch loaf pan lined with waxed paper. Cover tightly and chill at least 48 hours before slicing.
In a saucepan, bring pineapple to a boil. Remove from heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into an 11 x 7 x 2-inch pan or dish. Refrigerate several hours or overnight. Cut into 12 servings.
Pour the boiling water over the raisins. Add the soda. Cool. Cream the shortening and sugar. Add the eggs and buttermilk. Fold into the flour, salt, nuts, All-Bran and bran flakes. Mix all only until moist. Store in covered bowl in refrigerator until ready to bake at 325° for 20 to 25 minutes in greased muffin tins. Batter will keep in refrigerator up to 6 weeks.
Mix cake as directed. Bake in jelly roll pan for 20 to 25 minutes at 350°. Cool. Cook together milk and flour into a thick sauce. While sauce is cooling, cream shortening (not butter) with sugar to a smooth consistency. Add cooled sauce to this mixture. Flavor with vanilla and beat until the mixture is double in bulk. Spread on cooled cake and refrigerator. Frost with Ho Ho Chocolate Frosting.
Mix ingredients with fork. Flour board. Knead dough on floured surface until right texture (not sticky or too dry). This is where more flour may be added. Roll out dough with floured rolling pin, adding flour as you go so it doesn't stick to board or pin. Roll as thin as possible, will be circle 16 to 18-inches. Air dry just a little while, if needed. Start at edge and roll up before it gets crackly. Cut into thin strips, then spread strips out flat to dry. Store in food bags in refrigerator. Cook in boiling water, test for doneness.
Blend sugar, flour, nutmeg and margarine. Add eggs; beat smooth. Pour over rhubarb in 9-inch pie pan. Top with other pastry. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
Cream the oil, sugar, eggs and molasses in a large bowl. Stir in nuts and raisins. Sift the dry ingredients into the creamed mixture; mix well. Refrigerate for several hours. Take 1 teaspoon dough and roll into a hot dog shape. Place 2-inches apart on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Makes 7 to 8 dozen.
Cut chicken into 1-inch pieces. Saute chicken in vegetable oil until meat turns white. Add mushrooms and basil, cook until mushrooms are tender. Add pasta sauce and simmer until heated through. Cook fettuccine according to directions. Top fettuccine with basil chicken sauce. Garnish with Romano cheese. Serves 4.
Meat Sauce: Brown ground beef. Drain. Add spaghetti sauce, tomato paste, 6 ounces of water and 1 tablespoon of basil. Simmer for 15 minutes. Cook lasagna noodles according to package directions. Drain and toss with 1 tablespoon of oil.
Beat sugar and oil together. Add vanilla and eggs. Beat. Add flour and baking powder. Beat. Roll into strips about 1/2-inch in diameter and 2-inches long. Dip in milk and then roll in sesame seed. Bake at 350° for 15 minutes.
Preheat oven to 350°. Mix cake according to instructions on box. Grease and flour a 9 x 13-inch cake pan. Put 1/4 cake batter in pan and bake for 15 minutes. Melt caramels and butter with milk. Pour melted caramel mixture over cake. Pour remaining cake batter on top of caramel mixture. Sprinkle with chocolate chips and pecans. Bake for 25 minutes.
Heat soups and milk together. Either place instant rice in bottom of 9 x 9-inch or 9 x 13-inch casserole and pour soup mixture over the rice or mix the rice in the soup mixture (mixing rice and soup makes rice softer). Cut turkey in small pieces and sprinkle over this mixture. Garnish top with buttered bread cubes or sprinkle with dry onion soup.
Combine and mix all ingredients; place in a greased large Pyrex dish. Then sprinkle the other 1/3 of stuffing mix on top. Then sprinkle some of the chicken broth over the stuffing mix or you can sprinkle water. (Just something to make it a little bit moist.)
Combine all ingredients except vegetable oil. Drop mixture by tablespoons into 1/8-inch hot oil in a large skillet. Cook to golden brown, turn and brown other side. Yields about 14.
Mix refried beans and taco seasoning mix. Layer next five ingredients: sour cream, taco sauce, cheese, olives and tomatoes.
Peel potatoes; cook until tender. Drain. Beat softened cream cheese with cream in mixer. Add hot potatoes and blend well. Add butter and seasonings. Put into 2-quart casserole. Brush top with butter and sprinkle with paprika. Bake in a 350° oven for 30 minutes.
Line cookie sheet with aluminum foil. Place saltine crackers side by side to cover foil. Bring to a boil butter (not margarine) and sugar. Spoon mixture over saltines and bake at 350° for about 15 minutes. Melt chocolate chips and spread over baked saltines. Sprinkle chopped nuts (if desired) over melted chocolate chips. Cool in refrigerator for 1 hour. When hardened, break into uneven pieces and store in refrigerator. Enjoy. Serves 4 to 6.
Cover and cook onion and celery 5 minutes. Add the rest of the ingredients. Boil and stir until cheese is melted.
Soften gelatin in cold water. Heat soup and add softened gelatin and cream cheese and blend well. Add remaining ingredients and pour into a greased mold. Chill well. Serve with crackers.
Mix all beans, pimentos, onions and celery. Make dressing of vinegar, oil, sugar and salt. Pour over first mixture and chill overnight.
Sift dry ingredients. Mix in Crisco and add beaten egg and milk. Bake 45 minutes at 350°.
Dissolve jello in hot water. Add raspberries, applesauce, apples and marshmallows. Refrigerate until set. Spread sour cream on top. Cut into 12 to 16 blocks for serving.
Cook pudding as directed; pour into 9-inch pan. Slice banana over the pudding. Cover with Cool Whip. Sprinkle with graham cracker crumbs. Chill and serve. Makes 4 servings.
Combine dry ingredients in large bowl and toss with two forks for about 1 minute. Add the rest of the ingredients and mix until combined. Spoon into greased pans. Bake at 350° for 50 to 55 minutes. Cool in pans one minute. Remove and put on wire rack until cool. Makes 1 large 9 x 4-inch or two smaller ones.
Add as much milk as needed to bring to desired thickness. Cook gravy in cast-iron skillet. Serve over hot buttered biscuits.
Mix water, cornmeal and salt. Boil for 5 minutes, stirring constantly, then stir in milk, eggs and butter. Mix well. Pour in heated, well-greased casserole dish. Bake at 400° for 50 minutes, or until top is firm and well browned. If you have any leftovers, it is good warmed with butter on top.
Pour boiling water into large bowl with sugar, shortening and bran. Stir until shortening is dissolved. Add eggs, buttermilk and dry ingredients. Bake at 400° for 15 to 20 minutes. Fill cups 3/4 full. Makes about 4 dozen.
Remove sausage from casing and fry in butter or oil. Add celery, onion and garlic to sausage; cook approximately 1/2 hour. Beat eggs and cheese together. Add salt and pepper to taste. Stir egg mix to sausage mix and cook until eggs solidify. If too dry, add 1/2 cup chicken broth. If too wet, add bread crumbs or more bread cubes.
Beat egg. Add mayonnaise, Old Bay seasoning and Worcestershire sauce and mix well. Add crab meat carefully so as not to break up crab lumps. Put in buttered casserole. Sprinkle bread crumbs on top and dot with 1 tablespoon butter. Bake at 350° for approximately 1/2 hour.
Combine celery, rice, onion, salt and pepper with water in saucepan. Bring to boil. Simmer 20 minutes or until rice is tender. Add milk and butter. Heat until butter is melted.
Boil until soft stage. Set in sink of cold water and beat until you can draw a line across pan and it doesn't run.
Brown pork chops in lightly greased skillet. Sprinkle with salt and pepper. Combine soup, milk and sour cream. Stir in potatoes, 1/2 cup cheese and 1/2 can of French fried onions. Spoon mixture into casserole dish. Arrange pork chops on top. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Serves 6.
Combine tapioca, sugar, peaches, plums and lemon juice. Let stand 15 minutes. Roll half of pastry and line 9-inch pie pan. Use rest for top crust or lattice top. Dot with butter, then put topping on. Bake at 425° for 55 minutes or until done.
Combine all ingredients, except lettuce. Toss gently. Chill 6 to 8 hours or overnight. Serve on lettuce leaves. Serves 8.
Brown meat; season. Spray dish with Pam. Cut tortillas in 1-inch strips. Layer tortillas, then add meat. Mix soups, milk and enchilada sauce and pour over meat. Add cheese. Repeat more layers, if wished. Bake at 350°.
Mix all ingredients, except onion, chiles and cheese. Pour half in greased baking bowl. Top with onion, cheese and chiles. Pour over remaining mixture and bake approximately 1 hour at 350°.
Mix sugars and oil; add beaten eggs, apples and vanilla. Sift dry ingredients and blend with sugar mixture. Add nuts. Bake for 45 minutes at 350°. If too dry, add more oil.
Mix together first 3 ingredients and then press into a 9-inch pie pan and put in refrigerator for about 30 minutes. Mix with mixer next 4 ingredients all together for about 2 minutes. Then, pour mixture into pie crust and put into freezer for about 30 to 45 minutes. Take can of cherries and pour on top and then put in refrigerator for about 30 more minutes. Then, enjoy.
Combine in a greased casserole dish. Bake at 375° for 30 to 35 minutes.
Wash and dry fruits. Put fruits into food processor and process. Add sugar. Process to mix well. Put in large Tupperware bowl. Refrigerate at least 24 hours.
The night before: Cut chicken. Rub with garlic, oregano, salt and pepper mixture. Marinate in 3 tablespoons of oil in refrigerator overnight.
Mix all ingredients together and put in casserole dish. Bake at 300° for 2 1/2 to 3 hours.
Cook rice according to directions. Mix in mushrooms. Make sauce with remaining ingredients. Pour over rice and mushrooms. Mix well. Bake at 350° for 30 minutes.
Heat oven to 425°. In oven, melt butter in baking pan, 13 x 9 x 2-inches. Mix flour, salt, paprika and pepper; coat chicken. Place chicken, skin side down in butter. Bake 35 minutes. Make biscuit dough. turn chicken, pushing pieces to one side of pan. Drop biscuit dough by spoonfuls into pan in single layer next to chicken. Bake 15 minutes longer or until biscuits are light brown and chicken is tender.
Brown ground beef and onions in large heavy saucepan on medium heat. Pour off grease. Add remaining ingredients and simmer for 1 hour.
Mix brown sugar, oil and honey in a saucepan. Heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour sugar mixture over dry mixture and mix well. Bake at 375° for 10 minutes. Let cool in pan. Store in an airtight container.
Melt butter in skillet over medium heat. Cut chicken in small strips and put in butter. Cut up green peppers and onions and put in skillet to simmer. Cook over medium-low heat until chicken is done, about 15 minutes. Warm tortillas in microwave and serve with chicken mixture, sour cream and shredded Cheddar cheese.
Drain raspberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved liquid to make 1 3/4 cups. Add to dissolved gelatin. Pour into a 9 x 13-inch pan. When gelatin is slightly thickened, fold in fruit. Chill until firm.
Combine bananas, sugar, shortening and egg with Bisquick. Put in a greased bread pan. Bake 45 minutes at 350° and then at 300° until done.
Cook margarine, celery and onions; add poultry seasoning, remove from heat. Place bread in large bowl, add warm ingredients, then broth, then eggs. Place in oven, uncovered, for 1 hour at 350°.
Combine all ingredients together and bring to a boil. Turn heat down and simmer for 1 hour.
Whip cream cheese on high until fluffy. Add sugar and peanut butter. Mix at medium speed. Add milk and mix until blended. Fold in the whipped topping gently and put in pie shell. Sprinkle with chopped peanuts and drizzle melted chocolate over the top. Freeze until firm.
Mix all ingredients well. Pour in pie shell that has been baked about 5 minutes. Bake 30 to 40 minutes at 325°.
Mix and bake for 30 to 40 minutes at 350°. Serve with Fritos, etc.
Cut the fish in serving pieces; fry in the butter in a heavy skillet for 10 to 15 minutes, browning both sides. Remove to a platter and keep hot. Add the almonds to the butter left in the skillet; saute to a golden brown. Add flour, salt and pepper; blend thoroughly, then stir in the top milk or cream. Cook, stirring constantly, until the sauce is smooth and thick. Pour over the fish; touch up with a dash of paprika. Serves 4.
Melt chocolate in double boiler. Remove from heat. Add syrup and rum; set aside. In large bowl combine crushed wafers and sugar. Add chocolate mixture, mixing well. Refrigerate 1/2 hour. Roll in balls with powdered sugar.
Microwave Instructions: In microwave bowl, combine tomatoes and cheese. Stir, cover and microwave 8 to 10 minutes on Medium until melted. Stir twice during cooking. Mix well. Serve warm.
Cream mayonnaise and cheese until fairly smooth. Add pineapple, cherries, marshmallows and nutmeats. Sprinkle powdered sugar over before mixing. Whip the cream; mix in. Put in covered bowl in refrigerator overnight.
Mix together. Spoon about 1 teaspoon on Krum Kake iron and bake at medium heat. Turn and bake on the other side. Roll on a wooden peg. Makes about 50.
Boil brown sugar and syrup. Off stove, add peanut butter; mix good. Add cereal. Pack into loaf pan (tight). Melt 6 ounces chocolate chips with 6 ounces butterscotch chips and spread on top.
Heat to boil the sugar and syrup. Mix all ingredients and pat into two 9 x 13-inch pans.
Mix sugar, water, syrup and peanuts together. Heat to boiling and boil exactly 7 minutes. Remove from heat, add food coloring, vanilla and oleo. Beat until color changes. Drop onto wax paper or aluminum foil and let cool.
First Layer: Mix together the first 3 ingredients and press into buttered 9 x 13-inch pan.
Using at least a tablespoon of each salt, rub into both sides of roast. Place meat in heavy plastic Ziploc bag. Pour half bottle of liquid smoke; Ziploc it. Keep turned at least 4 times during 24 hour period. Refrigerate during 24 hours. Drain meat, place in baking dish pouring approximately 1/4 bottle Worcestershire sauce over meat. Cover with foil. Bake at 275° for 5 hours. Slice diagonally to serve.
Drain uncooked spinach on paper towels. Meanwhile, cook ground beef and onion in skillet until beef is browned. Add mushrooms, tomato sauce, salt, oregano, basil and pepper. Cover and simmer 15 minutes. Mix together spinach, 1 egg and 1/2 teaspoon salt. Set aside. Combine cottage cheese and 1 egg. Mix well. Set aside.
Mix all ingredients in a 15 x 13-inch cookie sheet, greased. Bake 35 minutes. Cool and frost.
Combine all ingredients. Pour in a greased 3-quart casserole pan. Bake at 350° for 1 hour. Yields 8 to 10 servings.
Cream butter and cheese until light and fluffy. Stir in flour until mixed. Form into a ball. Wrap in wax paper and put in refrigerator for 1 hour. Roll out dough into a rectangle 1/2-inch thick. Sprinkle with ham. Dust with brown sugar and dry mustard. Roll up in jelly-roll fashion. Chill. Preheat oven to 400°. Cut roll into 16 slices. Place slices on cookie sheet. Bake for 15 to 20 minutes. Serve hot.
First make crust by beating butter and cream cheese, then add flour. Shape balls of dough about size of walnuts and press into ungreased small size muffin tins.
Crumble yeast into bowl; add sugar and buttermilk, stirring until sugar dissolves. Stir in shortening. Mix sifted flour, salt, and baking soda; stir into first mixture. Allow to raise in a warm place for about 1/2 hour. Shape as desired, brush with melted butter. Allow to raise again on greased pans until double in bulk. Bake at 400° about 20 minutes.
Mix jello in water; stir until dissolved. Add cheese and beat until cheese is blended. Chill until slightly set, then add pineapple and celery. Fold in whip cream. Chill. Ready to serve.
Stir together the water, raisins and baking soda and let set overnight. The next morning, preheat oven to 350° and grease 2 loaf pans. Add the sugar, salt, cooking oil, eggs, flour and nuts to raisin mixture. Mix thoroughly. Pour into greased pans, filling each pan half full. Bake for 1 hour. Ovens may vary, test for doneness. Cool on rack. Very good!
Cook the bacon until crisp; drain and crumble. Grease a 10 x 16-inch casserole dish and add croutons. Sprinkle with cheese. Beat eggs; add seasonings. Pour mixture over croutons and cheese. Sprinkle with bacon. Bake at 325° for 55 to 60 minutes. Serves 6.
Halve eggs and scoop out yolks. Combine yolks and all other ingredients; mix well with an electric mixer. Fill egg white halves with mixture; garnish with paprika.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. In a large bowl, mix well the ground beef, bread crumbs, lemon juice, minced onion, egg and seasoned salt. Shape the mixture into 6 individual loaves. Place in baking pan and bake 15 minutes.
Cream butter and sugars. Add to it, eggs and vanilla. Mix separately oatmeal (which has been powderized in a blender), flour, salt, baking powder and baking soda. Combine with creamed mixture. Add chips, Hershey bar and nuts. Bake on greased cookie sheet. Make golf ball sized balls 2 inches apart. Bake 8 to 10 minutes at 350°. Makes approximately 112 cookies.
Mix all ingredients, except crumbs. Put in a 9 x13-inch pan. Butter crumbs and put on top. Bake at 350° for 1 1/2 hours.
Mix all spices together. Stir in salad dressing. Pour over cooked spaghetti. Stir well.
Beat egg whites and vanilla until soft peaks form. Mix sugar and baking powder and gradually add to egg whites and beat until stiff peaks form. Grate chocolate, reserving 2 tablespoons.