HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the first 3 ingredients in pan; heat to bubbling. In separate bowl (large), mix flakes and Krispies with heated mixture. Cool in refrigerator for 1 hour, then shape into balls or bars. Melt chocolate bits and wax together. Dip bars into melted chocolate.
Place bread in buttered casserole dish. Sprinkle with cheese, then sausage. Beat remaining ingredients and pour over mixture. Refrigerate overnight. (This is required.) Bake at 350° for 1 hour and 10 minutes. Let stand 5 to 10 minutes after coming out of the oven (this allows it to "gel").
Make a layer of soup, layer of asparagus and a layer of onion rings, alternating until all ingredients are placed in casserole. Top with cheese. Cook at 350° until heated through.
Put all ingredients in a blender. Blend well until smooth and fluffy. Pour into glasses. Enjoy!
Cook frozen peas in boiling salted water for 3 minutes. Drain. Saute onion and butter. Add pimentos, water chestnuts and mushroom soup. Add drained peas and cover the top with onion rings. Bake 25 to 30 minutes in 350° oven.
Preheat oven to 400°. Grease baking sheet; set aside. In medium bowl, combine all-purpose flour, cornmeal, sugar, baking powder and salt. With pastry blender or 2 knives, cut in vegetable shortening until coarse crumbs. Stir in enough scalded milk to make a soft dough. On floured surface, knead dough for 1 to 2 minutes until just smooth. Roll out into 1/4-inch thick rectangle. Cut into 12 equal squares. Place on prepared baking sheet. Bake 10 to 15 minutes until lightly browned. Serve warm. Makes 12 biscuits.
Crust: Mix flour, 1/2 cup nuts and melted margarine. Spread in 9 x 9-inch pan and bake at 350° for 15 minutes. Cool.
Mix sugar, salt, yeast, and some flour. Add water, vinegar, and oil. Add more flour. Knead to make a dough that is soft and easy to work with. Let rise for 15 min. Punch down. Let rise until doubled in bulk. Form into buns. Let rise for 1 hour or until almost doubled. Bake at 400°F for 15 - 20 min.
Brown hamburger meat in skillet; drain. Add tomato sauce and tomato paste; mix well. Add a little water if necessary to reduce the thickness. Let simmer for 30 minutes. Season as desired. Prepare spaghetti according to package. Goes well with tossed salad.
Mix oleo, flour and	nuts together. Press	in 8 x 12-inch or 7 x 10-inch Pyrex oblong dish (bottom only). Bake for 20 minutes at 325° (do not brown). Let cool. Mix cream cheese and powdered sugar together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine 1 teaspoon sugar, yeast and warm water. Let stand 5 to 10 minutes, until yeast begins to foam. Thoroughly mix in a large bowl warm milk, butter, sugar and egg. Stir in yeast mixture and flour, adding a bit more if necessary to make a soft, pliable dough. Turn dough out onto floured surface and let rest while you clean and butter bowl.
Mix in order given; form into balls. Dip in granulated sugar and bake at 350° to 375°.
Mix 3 cups cold milk and both packs vanilla pudding mix. Beat on low speed until thick. Add 1 cup sour cream and 8 ounces Cool Whip to pudding mix. Beat on low speed until mixed well. Layer dish with crackers, bananas and then 1/2 of mix. Add another layer of crackers, bananas and rest of mix. Top with vanilla wafers.
Mix together; cook until dissolved and hot. Take a head of lettuce and break apart and wash. When dressing is done, add to lettuce that you are going to eat. Toss slightly; serve hot.
Beat eggs. Add remaining ingredients except nuts. Beat well. Fold in nuts. Cook 1 hour at 350° in greased and floured tube pan.
Preheat oven to 450°. Beat egg yolks until light in color. Add milk and beat lightly. Add lime juice and beat until smooth. Pour into pastry shell. Beat egg whites until soft peaks form. Add sugar gradually and continue to beat until stiff peaks are formed. Pile meringue on top of pie and bake 4 minutes.
Place first 3 ingredients in a bowl, tossing to combine. Combine mayonnaise and brown sugar. Add this mixture to cabbage mixture and coat well. Cover and chill 1 hour. Yields 4 servings.
Mix cream cheese, butter, sugar, vanilla and Sheep Dip until fluffy. Mix in flour until blended. Divide dough in fourths; shape into flattened rounds. Wrap and chill 2 hours. Heat oven to 350°. On well floured surface roll dough to 1/8-inch thickness. Cut with scalloped sheep-silhouette cookie cutter. Place 1/2-inch apart on cookie sheets. Bake 8 to 10 minutes until lightly browned around edges. Sprinkle with powdered sugar before cool.
Add margarine to sugar and mix well. Add eggs, one at a time, beating thoroughly after each. Add sifted dry ingredients and mix. Add nuts, chocolate chips and vanilla. Spread into greased 15 x 10 x 1-inch pan. Bake at 350° for about 30 minutes. Cut while warm.
Mix flour, baking powder and salt. Mix the egg and corn together. Add to flour mixture. Heat corn oil in large pan and drop batter by tablespoon into hot oil, one layer at a time. Fry 2 minutes on each side until golden brown. Drain on absorbent papers (16 fritters). Good served with honey mixed with butter or maple syrup.
Melt chocolate in oven at just under 200°. Add remaining ingredients and stir until cereal and nuts are coated with chocolate. Pour out onto wax paper and let harden. Break into pieces.
Preheat oven to 350°. Combine all ingredients. Mix well and place in a greased round mold. Mixture will be thick (stiff) so spread as evenly as possible into mold. Bake in 350° oven for 50 to 60 minutes. Use toothpick to judge if mold is done. Good in place of bread or rolls.
Preheat oven to 350°. Grease and flour bottom of 13 x 9-inch cake pan.
Cook onion in butter until tender, but not brown. Add chili sauce, salt and drained beans. Heat through, stirring often.
Heat and stir sugar, syrup and water in 3-quart saucepan until sugar dissolves. When syrup boils, blend in margarine. Stir often after 230° on candy thermometer. Add peanuts at 280°. Stir constantly to hard crack stage (305°). Remove from heat and quickly stir in baking soda, mixing well. Pour onto 2 buttered cookie sheets. Cool and then break.
Cook flour and milk until thick. Refrigerate until completely cooled. Beat until very fluffy the remaining ingredients, then add the cooled flour mixture. Continue to whip until very fluffy.
Mix all dry ingredients together. Add oil, eggs, buttermilk and onion, if desired. Bake in greased skillet in preheated oven at 450° for 20 to 25 minutes (until golden brown).
Mix egg, syrup and milk. Stir with wire whisk. Add water. Pour into ice tubs. Freeze. Makes 6 Tupperware tubs.
Cook chicken in water seasoned with salt, 1 tablespoon Chefway oil and 1/8 teaspoon minced garlic. Remove chicken when done. Cool, bone and cut into cubes. Save broth; add bouillon cube. Cook rice in broth.
Preheat oven to 350°. Spray shallow 2-quart casserole or a 12 x 8-inch baking dish with nonstick cooking spray. Discard seeds from chiles. Slice cheese into same number of pieces as there are chiles. Place 1 slice of cheese in middle of each whole chile. Arrange stuffed chiles in casserole.
Cream together sugar and shortening. Add eggs, one at a time, beating after each. Add flour alternating with milk and soda. Add banana and nuts; beat well. Put into layer pans that have been greased and floured. Bake at 350° for 25 minutes.
In a saucepan, combine Splenda, orange juice and cornstarch. Stir until smooth. Add blueberries and bring to a boil. Boil for 2 minutes, stirring constantly. Use as a topping for pancakes or waffles.
Liquefy the pineapple. Mix all ingredients well and freeze, stir occasionally.
Cook chicken breasts in water until done; set aside to cool. Strain liquid that chicken was cooked in and add onion, potatoes, corn and bouillon cubes to it. Add water to cover. Cook until vegetables are tender. Break chicken into pieces and add to vegetables. Add cornstarch-water mixture to thicken. Add canned milk.
Spread beans in bottom of loaf pan. Cook ground meat and drain off all the grease. Add taco mix, onion flakes and chilies. Cook slowly a few minutes and spread mixture over beans.
Put apple cider in a crock-pot. Use a tea ball. In tea ball, put 1 teaspoon whole allspice and excess cloves. Use a whole orange, making slits down orange from top to bottom. Use 1 tablespoon whole cloves; stick in rind of orange. Put the leftover cloves in tea ball with the allspice. Mix with apple cider in the crock-pot. Float cinnamon sticks in cider. Heat to serve.
Spread hamburger over bottom of 13 x 9-inch dish. Scatter onion soup mix over meat. Add all cans of vegetables, drained. Spread soups over all vegetables, saving the Cheddar cheese soup as your last soup to spread. Spread Tater Tots on top. Salt and pepper to taste. Bake at 350° for about 1 1/2 hours.
Thaw orange juice. Do not dilute! Crush wafers into crumbs with rolling pin in plastic bag. Mix crumbs, coconut and 3/4 cup sugar. Stir orange juice into mixture. Form into 1-inch balls. Roll balls in remaining coconut and confectioners sugar.
Place potatoes in 3-quart saucepan. Add enough water to just cover potatoes. Cover and heat to boiling; reduce heat to low. Cook, covered, 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut potatoes into cubes.
Combine sugars and shortening, add eggs, milk and vanilla; mix well. Add flour, soda and salt, mix well. Stir in oats, chips and nuts by hand. Refrigerate for 30 minutes for easier handling. Make 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool and store in airtight container.
Wake up early. Stand in line. Take a look at the scrumptious buffet. Go back to hotel room and call room service or eat junk food.
Combine all ingredients together; mix well. Heat a well-greased 9 x 13 x 2-inch baking pan in oven at 400° for 3 minutes or until very hot.
Peel and slice onions into thin rings. Saute slowly in butter until limp. Pour 1/2 of the onions into a greased casserole. Cover with Parmesan cheese and cracker crumbs. Repeat layers. Bake in a preheated oven for about 25 minutes or until golden brown. Makes about 6 to 8 servings.
Combine salad dressing mix and dill weed in a large bowl; add cereal, Ritz Bits, pretzels and nuts and toss lightly. Drizzle oil over mixture. Stir well. Place in a large paper bag. Fold to close. Let stand for 2 hours, shaking occasionally. Store in an airtight container. Yield: 16 cups.
Simmer all ingredients in crock-pot or on stove top. Cooked rice can be added, or soup can be served over rice.
In mixing bowl, cream sugars and butter. Add eggs and vanilla. In another bowl, mix flour, soda, salt and cinnamon together. Gradually add to butter mixture; mix with mixer. Stir in oats and morsels. Drop by rounded teaspoon onto ungreased baking sheets. Bake in preheated oven at 375° for 7 to 8 minutes. Cool some before removing cookies from baking pan with spatula. Store in airtight container. Makes 4 dozen cookies.
Place steel blade in work bowl; add pecans and fine chop. Set aside in a bowl. Reinsert steel blade in work bowl; add cranberries and fine chop. Drain and set aside in another bowl. Rinse work bowl and reinsert steel blade. Add banana, sugar, butter, milk, egg and orange peel. Process until smooth. Mix together flour, baking powder, cinnamon and salt; add to work bowl. Process with 3 on/off turns, just until flour disappears. Do not overmix! Transfer to a mixing bowl and gently stir in pecans and cranberries. Mix will turn pink. Turn into a greased 9 x 5 x 3-inch pan. Bake at 350° for 60 to 65 minutes. Cool in pan for 10 minutes, then remove to rack and cool completely. Yields 1 loaf.
With fat side up, place on rack in roasting pan. Sprinkle with salt and pepper and a little garlic powder. Bake, uncovered, until browned well. Tent with foil. Bake at 350° for 35 to 40 minutes per pound. Surround with sauerkraut the last 20 to 30 minutes. Remove ties, slice and serve. It's great!
Mix first 4 ingredients in skillet. Bring to a full boil. Boil for 2 full minutes. Remove from heat. Quickly add peanut butter, oats, nuts and vanilla; stirring fast. When completely mixed, drop by rounded teaspoonfuls onto wax paper. Let cool at room temperature.
Peel and dice apples; set aside. Sift together the dry ingredients; set aside. Beat eggs and sugar and add oil and vanilla. Add half of flour mixture to egg mixture and mix well. Add remaining dry mixture and mix well. Stir in diced apples and nuts. Pour into greased tube or Bundt pan and bake at 350° for 1 hour and 15 minutes.
Ahead of Time: Squeeze and freeze (or use immediately) juice from citrus in your yard. Oranges and tangerines for the best base. Freeze in 8 ounce containers for later use.
Put applesauce in large pan. Add sugar, cinnamon and allspice. Cook at a full rolling boil for 2 minutes, stirring carefully. Remove from heat and at once stir in Certo. Stir until well mixed. Skim off foam with metal spoon. Put in scalded glasses and top with melted paraffin. Yields about 10 to 12 medium glasses.
Saute onion in oil; add ground chuck and brown. Add Spanish rice and part or all of the beans and seasonings. Simmer for 30 minutes. Add cheese and/or Fritos if you wish.
Spread out flat the can of crescent rolls in a 9 x 13-inch pan. Bake at 350° for 8 to 9 minutes. Mix the cream cheese, Miracle Whip or sour cream and Ranch dressing. Spread evenly on top of crescent rolls. Chop cauliflower, broccoli, green onion and tomato. Press on top of cream cheese mixture. Chill 2 hours. Top with sharp Cheddar cheese.
Cream butter and Crisco thoroughly. Add eggs one at a time, beating after each egg. Add baking soda and sour cream. Add sugar, flour and flavoring. Mix well. Bake at 325° for 1 1/2 hours in 10-inch tube pan.
Mix the mushroom soup, dry onion soup mix and Pepsi together in the bottom of the crock-pot. Place the roast in the mixture and cook on medium-high or high for 6 to 8 hours. Meat will be very tender in its own gravy. Serve with rice, potatoes or noodles.
Brown ground beef, green pepper and onion. Stir in tomatoes, rice, chili powder, salt and pepper. Pour in greased casserole dish. Cover and bake at 350° for 45 minutes. Remove; cover and bake 15 minutes longer. Add water if necessary.
Mix all ingredients and pour in a greased tube pan or greased 13 x 9-inch baking dish. (Be careful not to overmix.) Bake according to temperature directions on cake mix box.
Combine pudding mix with a little milk and beat for 5 minutes with a mixer. Add sugar and Cool Whip. Beat 3 more minutes. Stir in vanilla. Pour in container and refrigerate. Makes 1 gallon.
In large skillet, brown chicken in butter. Season with salt and pepper. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, for 25 to 35 minutes, or until tender.
Beat for one minute in a bowl. Pour into greased 9 x 13-inch pan. Bake in 350° oven for 30-40 minutes. Cool and frost.
Cut steak into bite size pieces. Roll in flour and fry until brown. Meanwhile, cut peppers into strips. After meat has browned, place in 3 quart pot. Cover with water. Add soy sauce and peppers. Let come to a boil. Reduce heat and cover. Simmer until meat is done, about 1 hour. Serve over hot rice.
Cook chicken in water to cover with 1 cup chopped celery and 1 small chopped onion. When chicken is tender, let cool. Take off bones and chop fine. Combine all ingredients and simmer 2 hours. Stir often, as the corn will stick. Sometimes I wait until the last hour to put corn in so I won't have to stir as often. Eat with crackers or garlic toast.
Scale and clean fish; sprinkle salt and pepper. Pan-fry fish in vegetable oil until golden brown. In the meantime, heat peanut oil in a pot. After removing cooked fish from pan, place it in a plate (make sure it can withstand hot oil!). Sprinkle chopped ginger on and around the fish. Carefully pour the hot peanut oil over the entire fish. Be careful! The oil will splatter. Finally, garnish with green onions and shoyu.
Mix together flour, margarine and nuts; press into 13 x 9-inch pan. Bake at 375° for 15 minutes; let cool. Blend together powdered sugar and cream cheese; add 1/2 the Cool Whip. Spread over baked crust. Mix together pudding and milk until thick; spread over cream cheese mixture. Top with remaining Cool Whip.
Beat eggs until light and fluffy. Add sugar, vanilla and oil. Blend well. Stir in grated zucchini. Sift flour, baking soda and cinnamon. Blend with creamed mixture. Fold in nuts. Turn into two greased and floured 9 x 5-inch pans. Bake in a 350° oven for 1 hour.
Cook macaroni noodles. Place 1/2 in 9 x 13-inch baking dish. Top with half of each ingredient, then place the rest of ingredients in baking dish. Bake at 350° for 15 minutes.
Remove ice cream from freezer to soften as you prepare the crunchy base for dessert.
Empty potato slices and packet of seasoned mix into 10-inch skillet. Stir in amount of water called for on package. Add enough water to reserved sauerkraut liquid to measure 2/3 cup. Stir liquid, sauerkraut and caraway seeds into potatoes. Heat to boiling; stir occasionally. Reduce heat, cover and simmer 30 minutes. Arrange sausage on top. Cover. Cook 10 minutes longer. Makes 4 to 6 servings.
Mix flour and sugar in a large bowl. Put margarine, cocoa, water and shortening in heavy saucepan and bring to boil. Pour mixture over dry ingredients and mix together well. Add remaining ingredients. Mix well and pour into prepared (greased and floured) 11 x 16-inch pan. Bake 20 minutes at 400°.
Cook French-cut beans two-thirds required time. Add soup and slivered almonds. Place in casserole dish. Mixture can then be topped with bread crumbs or cheese of your choice. Bake at 350° for 20 minutes, covering when bread crumbs start browning.
Let cream cheese soften. Mix cream cheese and pineapple with a fork. Add pepper, onion and pecans. Mix well. Shape into a ball and roll in remaining pecans. Wrap in plastic wrap; chill overnight. The longer it chills the better.
Cook meat in large pot. Sprinkle with salt. Pour 1 pint water over salt. Cook 1 1/2 hours until meat is tender. Stir often. Use low heat at all times. Grind and render suet; strain and let cool. Grind pepper pods, onions and garlic twice. Once use the chili plate, then the sausage plate. After meat is tender, pour rendered suet over it; stir and cook 5 more minutes. Then pour all spices (ground and dry) on top of meat. Let them melt, then stir in and cook 5 more minutes. Now it is ready to eat.
Grease large pizza pan. Slice cookies and press into pan to form 1 large cookie. Cook at 350° for 12 minutes. Cool in pan. Remove from pan and wash pan and replace cookies or may serve from large flat platter. Mix Cool Whip and cream cheese; spread over cookie. Start at outer edge with strawberries, then bananas, peaches and pineapple. In each half of pineapple, place a cherry. End with orange slices and place a large cherry in center. Refrigerate until ready to serve.
Cream together oatmeal and hot water and let stand 20 minutes. Mix Crisco, sugar, brown sugar, eggs and vanilla and add oatmeal, flour, nutmeg, salt and soda. Bake at 350° for 35 minutes.
Put 4 marshmallows and 3 Hershey's Kisses in a bowl. Then put the bowl in the microwave for 16 seconds. Take it out, then put it back in for 16 more seconds. Then take it out and mix it with a spoon and spread on graham cracker with a knife and then eat it. Just a snack!
Mix together mashed sweet potatoes, cream and egg yolk. Add stiffly beaten egg white. Fill apples with this mixture. Place in pan with a little water and bake at 350° about 45 minutes or until apples are tender.
Cream together margarine, sugar, vanilla and lemon juice. Add eggs. Beat well. Sift together dry ingredients. Mix jam and sour cream. Add dry mixture and jam mixture to creamed mixture alternately. Beat until well combined, stir in nuts. Bake in 2 greased and floured loaf pans for 1 hour at 350° until toothpick in center comes out clean. Cool pans 10 minutes before removing bread. Cool loaves completely. Wrap in foil and freeze. Thaw to serve. Freezing seems to improve the taste and slicing although it's not necessary. This recipe is well worth the time involved and always sells great at bake sales.
Soften gelatin in cold water, dissolving over hot water, cool to lukewarm. Add lemon juice, salt, pepper and mayonnaise. In bowl mix egg, celery, pickle and crabmeat, then add gelatin mixture. Pour into individual molds and chill.
Mix all ingredients together (no cook). Drain Kroger brand dill kosher pickles. Quarter lengthwise. Cut off stems. Layer in same jar with alternate sugar mixture. Put top on. Let set in refrigerator 24 hours before using.
In a large mixing bowl cream the butter, shortening and brown sugar. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt and gradually add to the creamed mixture. Stir in remaining ingredients. Shape into three 10 inch rolls. Wrap in plastic wrap. Refrigerate for two hours or until firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets and bake at 375° for 8 to 10 minutes or until golden brown. Remove to wire racks to cool. Makes 7 dozen.
Mix all ingredients; pour in uncooked pie shells. Bake at 350° for 35 to 40 minutes.
Heat oil in large skillet over medium-high heat. Add green peppers and onions. Cook until tender-crisp. Add salsa, beans, corn and rice. Cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream. Yields 6 servings.
Melt chocolate and butter over double boiler. Remove from heat. Stir in remaining ingredients. Drop by teaspoon on greased cookie sheet. Bake 13 1/2 minutes at 325° (very important about time). Cookies will remain same size as dropped on sheet.
Mix all ingredients together, except corn flakes and margarine. Use 3/4 of melted margarine and pour into bottom of 13 x 9-inch dish. Add ingredients to dish, then mix the remainder of margarine with the corn flakes. Sprinkle on top. Bake at 350° for 1 hour.
Make mixture of flour, salt, pepper and sage to taste. Roll pork chops in this mixture and brown in oil. After browning place the pork chops in a covered baking dish. To the pan drippings add several tbsp of the flour mixture; brown the flour mixture and add can of onion soup and one can water. Bring to boil. Pour over pork chops, then bake at 325° for one hour. When done you have a delicious gravy for potatoes or rice.
Place all ingredients in a saucepan. Boil 3 minutes. Makes 2 cups.
Arrange breasts in a greased 9 x 13-inch pan.	Place a slice of cheese on each chicken breast; layer sliced mushrooms over cheese. Combine soup and wine; pour over mushrooms. Top with dressing and margarine. Bake for 45 minutes in a 350° oven.
Beat eggs in mixer bowl until light and fluffy. Add sugar, flour, butter, chocolate chips, pecans, salt, lemon juice and corn syrup. Beat well. Pour into pie shell. Bake at 350° for 45 minutes or until golden and set.
Mix together and press into 13 x 9-inch pan. Bake 3 minutes at 350°.
In bowl, mix together 1 cup sugar and cornstarch. Stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; stir in lemon rind, lemon juice and margarine. Cool. Pour into baked pie shell.
Mix eggs, pumpkin, sugar, buttermilk, pecans or raisins. Beat eggs. Add rest of moist ingredients. Stir in dry ingredients just until moistened. Bake at 325° for 25 minutes.
Layer as follows in a 9 x 13-inch pan: Layer 1, chicken; layer 2, sour cream and chicken soup mixed together. Mix together crackers and poppy seed and make layer over sour cream and soup mixture. Fourth layer, drizzle butter over the top. Can be refrigerated at this point or baked for 30 minutes in a 350° oven.
Cook beef and onion over medium-high heat until meat loses its pink color and onion is soft; spoon off and discard fat. Reduce heat; stir in broth, tomato puree, chili powder, cumin, oregano, garlic powder, beans and corn. Cover and simmer for 30 minutes. Salt and pepper to taste. Top with cheese after serving. Serves 4.