HumbleIntelligence/food-ner-1-Million huggingface dataset:
The night before, grease a 9 x 13-inch pan. Sprinkle pecan chips in pan. Place frozen dinner rolls on pecans. Sprinkle pudding mix over dinner rolls. Melt butter and add brown sugar and cinnamon. Spoon over rolls. Cover with wax paper and let set overnight. Bake at 375° for 20 minutes. Turn out immediately.
In medium bowl, mix mustard, honey, ketchup, garlic and Tabasco sauce. Reserve 1/4 cup of mixture. Add chicken to the rest and stir to coat. Cover and refrigerate for at least 1 hour, stirring occasionally.
Brown beef in skillet; add onion and green pepper. Cook until tender. Drain fat. Add Hunt's whole tomatoes (chopped) and seasonings. Bring to a boil. Stir in rice. Cover; simmer 30 to 35 minutes. Makes 4 to 6 servings.
Cream butter and sugar. Add eggs, beating well. Sift dry ingredients and add alternately with buttermilk. Add the jams. Mix fruits and nuts; dredge with flour. Add to creamed mixture. Pour into 4 greased layer cake pans. Bake at 350° for 40 minutes. Spread Date Filling between layers. Frost with Caramel Frosting.
Combine and blend well. Then stir in 1 1/3 cups coconut. Pour into 8 unbaked tart shells or 1 large unbaked tart shell. Bake 40 minutes until a knife inserted off center of tart comes out clean in a 350° oven.
Mix cornmeal,	sugar,	eggs, oil, sour cream, corn, buttermilk, onion and jalapeno peppers together. Grease iron skillet. Pour in	half the batter. Brown the hamburger and add peppers. Sprinkle	hamburger on the top of the batter; leave rim around edges.	Sprinkle cheese on top of hamburger. Pour on rest of the batter. Bake at 375° for 45 minutes to 1 hour.
Dissolve yeast in warm water. Mix yeast mixture with sugar, salt, evaporated milk and oil. Then add flour. Stir until smooth. Put half the batter into each greased can with lid. Let rise 1 hour. Remove lids. Bake 45 minutes at 350°. Cool 10 minutes in can.
Cook mushrooms, leek and onion in the bouillon until tender. Puree bouillon and vegetables in a blender. Melt the butter in a large saucepan and add the flour, a little at a time. Add a bit of the warmed milk; gradually add the remaining milk until you have a smooth mixture. Add the bouillon puree, then the peppers, and garlic. Heat (do not boil). Add cream and heat, but do not boil.
Beat eggs. Add rest of ingredients and pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce oven to 325° and bake until done (20 to 25 minutes).
Heat the water. Roll biscuits to size of saucer. Put apples on roll. Fold together and crimp edges; put in baking dish. Pour syrup over. Sprinkle 1 cup sugar and 1 stick margarine. Sprinkle with cinnamon and allspice over top. Bake at 325° for 1 hour, or until brown.
Mix cream cheese and sugar. Add strawberries, pineapple and pecans. Fold in Cool Whip. Pour into gelatin mold or casserole dish sprayed with a thin coating of cooking oil spray. Freeze 3 to 4 hours before serving.
Grease 9 x 13-inch pan. Combine first four ingredients. Add 1 cup cheese.	Blend soup and 1 cup milk. Pour over mixture and bake, covered, at 400° for 15 minutes.
Put onions, chopped celery, garlic salt, Cajun seasoning and chicken in water. Boil until chicken is done. Place chicken in bottom of casserole dish. Put mushroom soup over chicken and then peas. Put spaghetti (cooked in broth that chicken was cooked in) over peas.
Cook, peel and slice potatoes; set aside. Cook bacon until crisp. Remove from fat. Measure 5 tablespoons bacon fat; put in large skillet. Heat. Add flour and make a paste. Add water, vinegar, sugar and onions. Stir until smooth. Add 1 tablespoon salt and 1/2 teaspoon pepper to taste. Add potatoes and heat through.
Mix all together, except mayonnaise. Add mayonnaise to suit taste. Refrigerate until ready to eat.
Wash, peel and slice apples. Place on bottom of 8-inch square baking dish. Add water and vanilla. Combine flour, sugar replacement, cinnamon and margarine in bowl or food processor. Work with pastry wire or steel blade into crumbs. Sprinkle crumbs evenly over top of apple slices. Bake at 375° for 30 to 35 minutes.
Prepare cake mix according to package directions, preheating oven according to directions for a 13 x 9 pan. Cool cake completely and then put in refrigerator for a few hours until nice and cold. Take cake out and poke holes all over the entire cake with a dinner fork.
Saute the onion in butter. Mix all together. Pour in 9 x 13-inch greased baking dish. Bake approximately 1 hour at 350°.
Whip cream cheese until fluffy. Beat in sugar and vanilla. Add peanut butter and milk; blend. Fold in Cool Whip. Pour into pie shells. Freeze for 4 hours. Sprinkle top with ground peanuts.
Brown beef and bacon with a little oil. Mix well with all the remaining ingredients. Place in large casserole dish and bake in a 350° oven for 30 to 40 minutes. May also be put in a crock-pot and cooked for 4 to 5 hours.
Mix and store in refrigerator 2 days before using. Can be refrigerated 2 to 3 weeks and used gradually. Spray muffin tins with Pam. Bake 15 minutes at 400°.
Beat eggs lightly. Add oil, water, and 3/4 c. strawberries with juice. Add cake mix and dry jello. Mix well. Bake in 9 x 13 inch pan or in layers for 25 minutes at 350 degrees. Mix margarine, vanilla, confectioners sugar, and 1/3 c. strawberries with juice. Spread over cooled cake after baking.
Peel and boil potatoes until done. Drain the water off the potatoes and add the margarine, salt and pepper. Mash as you would for mashed potatoes. After they are mashed add all the cheeses except cheddar. Pour mixture in baking dish and sprinkle the cheddar cheese on top. Bake in preheated 400 degree oven long enough for the potatoes to get bubbly and the cheese on top to melt.
Melt margarine. Mix together margarine, poppy seed, mustard, onion and Worcestershire sauce and simmer. Spread half inside open rolls. Then put ham and cheese on rolls. Top with other half of roll and spread remaining sauce over rolls. Bake 30 minutes (if frozen) at 300°. If not frozen, bake for 20 minutes.
Mix milk, butter and cheese and bring to a boil over low heat. Cook macaroni according to package and drain well. Mix macaroni and add milk and cheese mixture together. Bake in oven for 30 minutes.
Sift flour, soda, baking powder, salt and sugar into bowl. Add shortening, eggs and bananas. Mix well. Fold in nuts. Pour into greased 5 x 9-inch loaf pan. Bake at 350° for 1 hour. Yields 10 servings.
Use large casserole dish that has been sprayed good with Pam. Start with meat; add next four ingredients in layers. Should have at least 2 layers of each. On top of each layer, add margarine, salt and pepper. Pour soup, mixed with water, over top of casserole and bake 1 hour at 375°. Remove from oven and add cheese to top; return to oven and brown. Let stand for 15 minutes before serving. (For smaller dish, use half of all ingredients.)
Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons rum and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat. Add the instant coffee, vanilla extract and the remaining tablespoon of rum; stir until smooth. Allow to cool to room temperature before serving.
Beat egg whites until soft peaks form. Add egg yolks. Beat well. Add sugar gradually, beating well. Add milk and flavoring. Beat well. Whip the heavy cream. Fold gently into eggnog. Sprinkle with nutmeg.
If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-inch square baking dish. In a skillet over medium heat, brown frichick in oil. Season with salt and pepper. Arrange frichick over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder. Pour over frichick, cover and bake at 350° for 40 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.
Saute celery and green peppers. Add Greek or Italian seasoning to taste. Mix soups, mushrooms and milk to celery and green peppers. Add Velveeta and pimentos. Mix all ingredients with chicken and spaghetti. Bake at 350° for 45 minutes and sprinkle with paprika. Will make two 9 x 13-inch casseroles and serves 14 to 16. Freezes well.
Heat oven to 425°. Beat eggs in large bowl; add milk, 2 tablespoons of the parsley, butter, green onion, 1 tablespoon of the lemon juice, Worcestershire sauce and mustard; mix well. Fold in cheese and salmon; pour into cooled pie shell. Bake 20 to 25 minutes or until just set and crust is golden brown. Let stand 10 minutes before serving. Combine sour cream, cucumber, remaining 1 tablespoon parsley, dill, remaining 1 teaspoon lemon juice and pepper. Mix well. Serve sour cream mixture over pie.
Stir together cheeses and flour. Beat together eggs, cream, mustard, salt and Worcestershire. Set aside. Line pastry shell with drained crab meat. Combine egg and cheese mixtures. Pour into pie shell. Bake at 425° for 20 to 25 minutes or until set. Let stand for 20 minutes before cutting.
Brown beef and onions. Precook celery and green pepper with little water. Precook noodles and drain. Add rest of ingredients, except cheese. Bake 30 to 45 minutes at 350°. Then sprinkle grated cheese on top and return to oven for 10 minutes more. When the recipe is doubled, it makes enough for 9 x 12-inch deep cake pan and another 8 x 10-inch glass pan for the freezer!
Heat oven to 350°. In a large bowl, combine all ingredients. Spoon into baking dish. Bake about 1 hour.
Mix jello with water; partially set. Add bananas, crushed pineapple and marshmallows; stir and set firm. Cook and cool the egg, sugar, flour, oleo and pineapple juice. Will cook thick. Add cream cheese. Cool completely, then add small Cool Whip. Place on top of firm jello mixture. Add nuts if desired.
Wash steak and place in large baking dish. Rub with softened butter. Season with salt and pepper. Cover with lemon and onion slices. Combine ketchup, Worcestershire sauce and water. Pour over steak. Cover tightly. Bake at 350° for 2 hours or until tender.
Add ingredients, one at a time, to potatoes in Mixmaster bowl until well blended. Spread on greased baking dish and bake at 350° about 20 minutes. Top with marshmallows and brown.
Preheat oven to 375°. Peel apples and cut in small pieces. Put in greased baking dish. If apples are not juicy, put 1/4 cup water in them.
Brown ground beef and onion in skillet; drain well. Combine remaining ingredients with meat mixture and pour into a 2-quart greased casserole dish.
Melt butter in Dutch oven. Add kielbasa chunks, saute until lightly browned. Add onions and garlic. Saute briefly and add carrots, broth and rice. Bring to a boil, reduce heat, cover and simmer 15 minutes. Add spinach strips, zucchini, green beans and corn. Cover and simmer 15 minutes or until carrots and beans are done. Season to taste. I usually like to make it a day before so it blends.
Season pork chops with salt, pepper and Tony's as desired. Place in crock-pot and sprinkle each with onion soup mix. Cook on high until dark brown. May also be slow cooked on low. It will make a gravy that may be served on rice.
Throw all in blender and whip. Keep in jar in fridge. Easy and good.
In a large bowl, blend meat, soup, seasoning, onion and pepper until thoroughly mixed. Spread 1/4 cup meat mixture on each roll half. Spread to cover edges. Place rolls, meat side up, on baking dish. Broil 4 to 6 inches from the heat for 7 to 8 minutes. Sprinkle with cheese and continue until cheese is melted. Makes 8 servings.
Mix first five ingredients well. Put in graham cracker crust. Bake at 350° for 20 to 30 minutes. (I usually cook mine about 30 minutes.) Cool 5 minutes. Mix sour cream, remaining sugar and vanilla. Put on top and bake 10 minutes more.
Place in crock-pot and cook on high for 2 to 3 hours, until tender.
First Layer: Mix flour, margarine and nuts. Press into 9 x 13-inch Pyrex dish. Bake 25 minutes at 325°.
Combine cheese until well blended. Add all other ingredients; mix well. Chill until hardened (1 hour or more). Shape into a ball; roll in nuts or chipped beef.
Top with dressing of first 3 ingredients. Sprinkle cheese and bacon on top of dressing.
Mix sugar, eggs, butter and flour. Heat milk until warm. Add milk and vanilla. Pour in unbaked pie shell. Bake for 350° to 375°, according to oven, for 35 minutes.
Combine tomatoes, celery, salad dressing, green peppers and onion. Toss lightly. Chill 1 hour. Add bacon; toss lightly. Spoon vegetable mixture over shredded lettuce. Garnish with additional cherry tomato halves and bacon crumbs if desired. Yields 6 servings.
Crush cookies and set aside. Prepare pudding with electric mixer. Blend in cream cheese. Add Cool Whip. Mix well. Layer in flowerpot the cookies, filling and cookies again. Make last layer of cookies thick on top. Use silk or live flowers with stem wrapped in plastic wrap. You can use lemon cookies and lemon pudding mix also. Surprise your guests.
Combine butter, egg, vanilla, extract, milk, Sugar Twin and water. Beat for 1 minute at medium speed. Add flour, baking soda and salt. Blend for 2 minutes at low speed. Fold in chocolate chips and drop by teaspoons on ungreased cookie sheets. Bake at 350° for 20 to 25 minutes. Makes 4 dozen.
**Chocolate chips, raisins, chopped walnuts, other nuts, or a combination may also be used.
Blend all ingredients, except caramels and chocolate chips, until crumbly. Put 2/3 of mixture in a 9 x 13-inch baking dish, greased. Bake 15 minutes at 350°. Remove from oven and pour chocolate chips over. Set aside. Melt the 64 caramels and 1/2 cup plus 2 tablespoons of milk until creamy. Pour over the chocolate chips. Sprinkle the remaining crumb mixture over the top. Bake 15 minutes or until the top is lightly browned. Cool completely before cutting.
Stir together; pour in greased pie dish (deep). Pour fruit on top. Save some dough for top. Cook 15 minutes at 425°. Reduce heat and continue to cook until light brown.
Cook vegetables, covered in 1/2 cup boiling water for 5 minutes. Drain, reserving liquid. Add water to liquid to measure 1/4 cup. Combine vegetables, pepper and 3/4 cup cheese. Add liquid and turn into a 1-quart casserole. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, 2 minutes more. Serves 4.
Prepare first five ingredients together in large container. Set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Set aside. Sift together flour (one cup is correct) and nutmeg and mix with fruit and nuts. Add butter, sugar, egg mixture to fruit and nuts alternately with wine. Mix well using hands if necessary. The batter is very stiff. Press mixture into two medium sized tube pans, greased and wax paper lined. Bake in 250° preheated oven on high rack for one hour. Reduce heat to 200° and continue baking for approximately 3 hours. Yield: Approximately 10 pounds.
Heat oven to 350°. Over very low heat, melt chocolate; cool slightly. In food processor, puree all ingredients except chocolate and powdered sugar until smooth. Add melted chocolate. Blend well. Pour into lightly buttered 8-inch square pan. Bake 30 to 35 minutes or until toothpick comes out clean. Sprinkle with powdered sugar. Cut into squares. Makes 16 brownies, each with 107 calories, 3 grams fat, 1 mg cholesterol, 69 mg potassium and 3 grams protein.
Cook vegetables in water until tender. Set aside. Melt butter and margarine in large pot. Saut celery and onion in butter until tender. Add flour to butter mixture and stir until smooth. Add bouillon cubes (crushed) and milk. Stir until smooth. Stir in vegetables and liquid. Add ham, pepper, Accent and salt. Stir and let thicken.
Sift dry ingredients together. Cut in shortening. Add eggs and milk; mix together. Put in refrigerator for 2 hours. On a floured board, roll out dough very thin. Cut into desired shapes and decorate. Place on an ungreased cookie sheet. Bake until golden brown at 350°.
Drain cottage cheese and beat until smooth. Mix gelatin, sugar and salt in top of double boiler. Beat egg yolks and milk and add to gelatin mixture. Cook, stirring constantly, about 10 minutes until gelatin is dissolved and mixture thickens. Remove from heat. Stir in lemon rind and cool. Add cottage cheese, lemon juice and vanilla and cool, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold stiffly beaten egg whites and whipped cream into chilled cottage cheese mixture. Turn into an 8-inch spring-form pan.
Sift together dry ingredients. Mix in milk. Stir in the rhubarb. Place in buttered baking dish and pour over it the sauce made by boiling together a few minutes the brown sugar, water and butter. Bake in a 375° oven for 40 to 45 minutes.
Combine cake mix, beaten egg and melted butter in bowl; mix well. Press into a 9 x 13-inch baking pan sprayed with nonstick cooking spray. Combine cream cheese, remaining 2 eggs, lemon juice and confectioners sugar in bowl; mix well. Spread into prepared pan. Bake at 350° for 40 minutes; cool. Cut into squares. Garnish with additional confectioners sugar. Yield: 15 servings.
In a large bowl, combine hot sauce, dressing mix, margarine, Worcestershire sauce and honey. Set aside. Cut off and discard bony wing tip from wings. In a Dutch oven, heat oil for deep fat frying to 350°. Fry wings until crispy. Dip wings in sauce and serve.
Beat eggs. Mix sugar and flour and add to beaten eggs. Slowly add milk and vanilla. Mix well and add melted butter. Pour into a greased pie plate and bake at 325° for 45 minutes or until firm.
Mix cookies and butter. Press into bottom and sides of a 9-inch pie pan. Place marshmallows and milk in top of double boiler. Heat until melted. Cool. Stir in creme de menthe and creme de cacao. Chill over ice water until partially thickened. Fold in whipping cream.
Melt 2 tablespoons of the butter in 9-inch round pan in 425° oven. Meanwhile, beat eggs with honey, salt and milk. Add remaining 2 tablespoons butter, softened, and flour to egg mixture, blending until smooth.
Fry each piece of rabbit until golden brown in deep fat. Remove rabbit and set aside. Retain 6 to 8 tablespoons oil. Into oil, add chopped onions and fry until onions begin to curl. Add tomatoes and garlic; cook until fat floats on top. Add fried rabbit, salt, Tony's Creole seasoning to taste and pepper. Cover with hot water. Cook slowly for 2 hours or until rabbit is tender, adding water as needed. Cook sauce until thick. Just before serving, add minced parsley and onion tops and cook 10 minutes longer. Serve with steamed rice.
Whisk ingredients together. Place on fish last 5 to 10 minutes of broiling.
Preheat oven to 400°. Grate sweet potatoes. Put in casserole dish the margarine, sugar, cinnamon, nutmeg, egg and milk. Gradually mix in the flour.
Slice all vegetables into a piece of heavy-duty foil that has been sprayed with cooking spray. Dot with margarine. Place foil packet in coals. Cook slowly so that potatoes get cooked thoroughly.
Use 2 to 3 tablespoons liquid from mushrooms. Cook chicken; chop meat. Cook rice as directed. Saute onions in butter; blend flour, soup and milk. Add mushrooms and salt and pepper to taste. Alternate layers in an 11 x 7-inch casserole. Layer rice, chicken, sauce and cheese. Bake at 300° for 30 to 40 minutes. Serves 6 to 8.
Drain kraut well. Meanwhile chop onion, celery and green pepper. Mix the dressing from vinegar, oil and sugar. Blend all ingredients together and marinate for an hour or longer. Makes 6 servings.
Preheat oven to 350°. Cut pocket in each chicken breast; roll a piece of ham around each piece of Mozzarella cheese. Smear inside of chicken pocket with 1 1/2 teaspoons Pesto. Place ham and cheese roll in pocket and press together. Dredge chicken in flour; shake off excess. Dip in egg; dredge in bread crumbs.
Preheat oven to 350°. Beat egg in a large bowl. Add evaporated milk, sage, salt and pepper and mix. Add beef and crumbs, 1/2 cup of the cheese and the onion; blend. Form into a loaf and place in 2-quart rectangular baking dish. Arrange bacon pieces on top. Bake for 40 minutes. Sprinkle remaining 1/4 cup of cheese on top and bake 10 minutes longer.
Fry bacon; drain most of grease. Saute onions in bacon grease; throw in peppers (saute peppers short time only) and celery. Add can of tomatoes and water; bring to boil. Add chili powder first. Add rice, cover and let stand 5 minutes. Sprinkle with cheese; cover until melted.
Stew chicken with celery; cool, bone and cube. In large bowl, mix crushed Doritos, grated cheese, onion, both soups, bell pepper and tomatoes. Add diced chicken; mix well. Put into casserole dish; top with grated cheese. Put into oven and bake at 400° for 20 minutes.
Cream butter. Gradually add sugar; beat well with electric mixer. Add eggs, one at a time, beating after each. Add sour cream and vanilla. Combine flour, soda, salt and poppy seed; add to creamed mixture. Spoon into greased muffin pans, filling 2/3 full. Bake at 400° for 20 minutes, or until golden. Remove from pans immediately.
Brown hamburger; drain. Add taco seasoning (reserve 1 tablespoon for dressing). Use large bowl and layer salad ingredients in bowl, starting with lettuce and ending with cheese. Cover and refrigerate. At serving time, toss with dressing and chips.
You will need ten 3 ounce cold drink cups* and 10 wooden sticks.
Bake pie shell; fill 1/2 full of fruit. Cook until clear the sugar, water and cornstarch, then add jello. Stir and cool. Pour over fruit and chill. May garnish with Cool Whip.
Melt butter in mixing bowl. Stir in cocoa until dissolved. Add sugar and beaten eggs. Mix well. Sift together flour, salt and soda. Add flour mixture to cocoa mixture. Mix well and add vanilla and nuts. Bake in 9 x 13-inch pan, greased and dusted with flour. Bake at 350° for 35 to 40 minutes.
Saute onions in butter; add beef stock, salt, pepper and Worcestershire sauce. Cover and simmer 45 minutes.
Melt margarine and mix in flour and nuts. Press into 9 x 13-inch baking dish and bake at 375° for 15 minutes; cool. Mix confectioners sugar, cream cheese and 1 cup Cool Whip. Spread on cooled crust. Mix pudding and milk. Spread on cream cheese mixture. Let stand until firm. Cover with Cool Whip and garnish with finely chopped nuts.
Wash crawdads and pinch off their tails. Discard everything but the tails. Pull the mud veins out of the tails. Put a large cooker of water on to boil. Add onions, seasoning salt and hot sauce to taste. When water comes to a boil, add crawdad tails. Boil for about 10 minutes and eat. All you do is tear the meat out of the shells. This is a tried and true recipe. We were all at Donald Lee's and Darlene's and Muggsy wanted to have a turtle fry. The fellers caught turtles and we went to Indian Creek to get the crawdads. Muggsy fried the turtle. We all guessed at what to do with the crawdads. They tasted delicious. Muggsy said that Justin Wilson couldn't have done better.
Boil butter, sugar and Karo for 5 minutes, stirring constantly. Remove syrup from heat and add vanilla and baking soda. Pour mixture over Puffin Corn and stir. Bake corn for 1 hour at 225°, stirring every 15 minutes. Cool and enjoy.
Cook the sugar and milk for 5 minutes in a 3-quart saucepan . Add the remaining ingredients. Spread in a 9 x 13-inch pan.
Combine butter and potatoes while hot. Then add sugar and eggs. Mix and add cocoa. Combine flour and spices. Then add it to cocoa mixture. Add vanilla, nuts and raisins. Bake at 350° for 20 to 30 minutes. Grease and flour 3 pans.
Remove casings from sausages. Crumble meat into Dutch oven or heavy kettle and saute until browned. Drain off fat. Add all remaining ingredients to sausage. Bring to a boil, then lower heat and simmer, covered, for 30 minutes or until all vegetables are tender. Serves 8.
Clean leeks by cutting off tops almost down to the white. Slice down in 1/4-inch slices. Saute in a large saucepan in the butter until just soft. Add the chicken broth and the potatoes. Begin simmering. Cut up the kielbasa into bite-sized pieces. Roll the sausage into tiny balls and simmer in water until cooked. Add both meats to the soup. Chop spinach and add to mixture along with the caraway and cumin. Simmer until potatoes are soft. Just before serving, add the cream.