HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, butter and cream in a small saucepan; bring to a boil over medium heat. Let boil about 2 minutes. Remove from heat and add enough powdered sugar to make of spreading consistency. Add 1 teaspoon vanilla. Spread over cake.
Cook chicken. Remove bone and cut into bite size pieces. Crumble 3/4 stack of crackers. Melt margarine in 6 x 12-inch baking dish; add crackers to make crust. Place chicken pieces on crust. Mix soups, sour cream, water chestnuts and milk. Pour over chicken. Crumble remaining crackers on top. Bake 20 to 25 minutes in 350° oven.
Mix all ingredients together except green onions if desired. Fresh vegetables. Yield: about 2 cups.
Combine flour, salt and pepper. Roll short ribs in mixture. Brown ribs on all sides in butter in skillet. Reduce heat. Add onions and cook until tender, but not brown. Combine sugar, vinegar, mustard, catsup, beer and bouillon. Turn ribs and other ingredients into 2-quart casserole. Bake in a 350° oven for 1 1/2 hours. Add carrots. Bake 1 hour longer. Serves 6.
Beat eggs, sugar, salt, milk, butter and vanilla together in baking dish. Add corn. Bake at 325° for 30 to 45 minutes or until set.
Combine ingredients in bowl; mix well and chill. Makes a great topping for fruit. Each serving provides 1/4 milk; 16 optional calories. Serves 4.
In a large bowl, combine all ingredients, except the butter. Mix well.	Coat a pan with the melted butter. Pour the dressing into the pan and bake at 400° for 20 minutes.
Combine all ingredients. Let stand until ready to serve. Serve over Rodney's Biscuits. Serves 6.
Mix all ingredients together and bake at 350° for 1 hour. Use 9 x 12-inch cake pan.
Cook broccoli and onion until thawed. Mix all other ingredients. Add broccoli. Spread with cracker crumbs. Bake in a 9 x 9 x 2-inch pan for 45 minutes at 350°.
Mix well. Roll into 1/2-ounce size balls. Bake at 350° for 8 minutes. Mix together jelly and chili sauce. Heat until jelly is melted. Add meatballs. Stir and coat, simmer for few minutes. Can also use small cocktail wieners or Vienna sausages.
Add bread to milk; mix in next 5 ingredients. Shape into 1-inch balls. Chill. Brown meatballs in oil in large skillet. Prepare gravy mix according to directions using 1 1/4 cups water. Blend in mayonnaise. Add meatballs and heat. Makes about 45 meatballs.
Combine all ingredients in 4 quart casserole. Cover. Bake at 300° for 2 1/2 to 3 hours or 250° for 4 1/2 hours until tender.
Heat ingredients. Bring to a boil and cover. Simmer for 45 minutes, stirring occasionally. Remove from heat. Add 1 can cooked black beans. Add 4 cups cooked brown rice.
Cook bacon until crisp. Remove chicken from bones. Add chicken to drippings from bacon and turn once 6 to 8 minutes until colored and brown. Remove chicken. Add water and stir to scrape up brown bits on bottom of pans. Stir in soup mix, cabbage, carrots, thyme and bacon. Return chicken to pot. Cover and cook over medium-low heat 35 to 45 minutes. Stir occasionally until vegetables are tender and chicken is light. Stir in black-eyed peas until cooked through (taste peas for tenderness). Makes 4 servings, 381 calories, 38 g protein, 13 g fat.
Dice onions to about 1/3-inch size. Put 1 tablespoon butter in a large kettle. Add onions and cook, covered, over low heat, until tender, but not brown. Stir occasionally.
Mix dry ingredients, then add Miracle Whip, hot water and vanilla. Pour into a greased and floured 9 x 13-inch cake pan and bake at 350° for 30 to 40 minutes.
Combine first 5 ingredients and toss gently. Combine oil, orange juice, vinegar and seasonings. Pour over chicken mixture and toss gently. Chill 1 hour. Drain off liquids. Stir mayonnaise into salad. Yields 6 servings.
Brown onions and ground beef. Drain. Return meat mixture to skillet. Add tomato sauce, seasoned salt and sugar. Cook at low heat. Cook noodles according to the package directions. Using a fork, mash cream cheese and sour cream together. Grease a medium-size casserole dish. Layer first with noodles, then meat mixture, then cream cheese mixture. Top casserole with grated Cheddar cheese. Bake at 350° for approximately 45 minutes or until heated through.
Drain peaches, apricots, pineapple chunks and mandarin oranges. Mix together with pudding. Add strawberries. Let set overnight. Just before serving, add bananas.
Mix salt, cornstarch and orange juice in a saucepan. Cook mixture, stirring constantly, until it has thickened. Add beets to the sauce and stir carefully. Heat mixture through and serve. Makes 6 servings.
Combine yeast and 2 tablespoons warm water in a bowl. Let stand 5 minutes. Combine yeast mixture, oil and remaining ingredients in a large bowl. Stir until smooth. Cover tightly and refrigerate at least 4 hours or up to 4 days.
Mix all ingredients well. Cook. Watch for mixture to come to rolling boil. Boil for 2 to 3 minutes. "Do not stir when boiling." Remove from heat. Beat with mixer until thick; add nuts. Drop onto wax paper by spoon. Cool.
Brown ground beef and drain. Add onion and bell pepper. Mix in a bowl Ro-Tel tomatoes, soup and milk or water. Layer in casserole dish the tortillas, beef mixture and soup mixture. Add grated cheese on top. Bake at 350° until hot and bubbly.
Mix flour and salt in medium mixing bowl. Add margarine. Work together with fingers until they are mixed as well as you can get them. Add beaten egg and milk; make a dough which you turn out on a board. Then you start working more flour into it; keep working more flour into it until it won't hold anymore. Roll it as thin as though you were going to make noodles. Cut them in strips.
Cook sugar and water until it spins a thin thread, then cool. Beat egg whites until stiff, add syrup (sugar and water) and chocolate. Fold in whipped cream, vanilla and nuts.
Spray 9 x 13-inch pan with Pam. Mix first 5 ingredients well. Roll out 1 package of crescent rolls in pan. Spread seams together. Spread cheese mixture over "crust." Roll 2nd package crescent rolls over cream cheese mixture. Bake at 350° for 20 minutes or until brown. Sprinkle powdered sugar on top while hot. Slice when cool.
Place chicken in lightly greased 12 x 9-inch baking dish. Blend soup with broth and tarragon. Pour over chicken. Arrange egg slices over chicken. Combine flour, buttermilk and butter; mix well. Pour evenly over chicken mixture. Bake, uncovered, at 350° for 1 hour or until crust rises to top and is golden brown. Serves 6.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries. Serves 10 people. Enjoy!
With a little water, boil the potatoes for about 8 minutes. Meanwhile, brown the hamburger in a skillet with the onion. Drain potatoes and put in casserole dish or loaf pan. Add hamburger and onion. Mix. Pour the tomato puree over it and bake for 30 minutes in a 350° oven.
Marinate fish in sauce for 2 to 3 hours. Coat both sides of fish. Broil 3 inches from heat for 5 minutes. Turn and broil 5 more minutes. Or, bake at 400° for 30 minutes. Or, grill on foil over open flame.
Heat oven to 325°. Grease and flour Bundt pan. Mix eggs, sugar, oil and vanilla. Sift together flour, soda, salt, nutmeg, cinnamon and cloves, then add to egg mixture. Add apples, raisins and nuts. Cool 10 minutes. Turn out then prick surface with toothpick. Drizzel Glaze over cake.
Preheat oven to 400°. Saute chicken and onion in butter 5 minutes. Add mushrooms, carrots, celery, broth, wine, parsley, chives, dry mustard, garlic, chervil, peppers, Worcestershire and bay leaf. Cover and simmer 10 minutes. Remove bay leaf. Combine cornstarch with water and stir into chicken mixture. Cook to boiling and remove from heat. Add mushroom soup, sour cream and cheeses. Roll out 1/2 pastry for bottom crust and fit it in a 1 1/2-quart shallow casserole dish. Spoon in chicken. Roll out and cut remaining pastry into strips to form a lattice top. Bake 40 minutes. Serves 6.
Grease and flour Bundt pan. In large mixing bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, coffee liqueur, orange peel and cinnamon.	Beat with electric mixer on low until blended.	Beat on medium speed four more minutes. Stir in chocolate chips. Pour into prepared Bundt pan.	Bake at 350° for 50 to 60 minutes. Cool on rack for 10 minutes. Remove from pan and sift powdered sugar on top.
Mix all ingredients together. Spread in greased and floured 10 x 16-inch pan. Bake at 350° for 25 minutes.
In bowl combine cake, orange juice, eggs, oil and pudding. Mix until blended. Pour 2/3 of batter into greased Bundt pan. Mix last 1/3 of batter with chocolate syrup. Pour over top. Cut through to marbleize. Bake at 350° for 1 hour or until done.
Cream the margarine and sugar. Add eggs (beaten). Stir in bananas. Sift soda and flour. Add alternately with milk. Add pecans and vanilla. Bake at 325° for 35 to 40 minutes in 3 greased and floured loaf pans.
Blend milk and molasses thoroughly in a shaker, if desired, and serve very cold over cracked ice or with a scoop of ice cream.
Sprinkle cutting board	or flat surface to work on. With rolling pin or glass, roll out each biscuit to its extent (until it flattens). Put	sauce meat and sprinkle with both cheeses. Place on a	cookie	sheet and let bake at 350° for 8 to 10 minutes.
Let chops reach room temperature. Sprinkle with garlic salt and let stand 15 minutes. Mix milk with Worcestershire, enough to give it a brown color. Marinate chops in this mix about 10 minutes. Roll in bread crumbs, season lightly and fry in very hot oil until golden brown.
Make sure cartilage is removed from crabmeat. Melt butter in small soup pot. Saute onion in butter until translucent. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper and simmer for several minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Soup will be fairly thin. Add crabmeat to milk mixture and salt to taste. Remove from heat and serve or you may transfer soup to crock-pot and cook on low until ready to eat.
Mix all ingredients together and pour over 12 ounce package of oyster crackers. Pour on a cookie sheet. Bake in a 300° oven for 30 minutes, stirring every 10 minutes.
Boil potatoes. Cut peppers into strips and saute in olive oil along with garlic. Add small amount of black pepper. Cut warm, cooked potatoes into chunks. Add pepper mixture to potatoes. Sprinkle with lemon juice and salt to taste. Serve warm.
Melt butter in skillet. Add and stir until browned, the bread cubes (approximately 5 slices). Place cubes in greased 1-quart casserole in alternate layers with shredded cheese. Mix beaten egg, milk, salt, pepper and dry mustard and pour over bread cubes. Sprinkle with paprika. Place casserole in pan of water (1-inch deep) and bake at 350° for 45 to 60 minutes. Serve hot. Serves 4.
Pour boiling water over shortening. Stir into raisins and soda. Add sugar, egg and flour sifted with cinnamon and salt. Add nuts. Bake 25 minutes in 375° oven. Ice with brown sugar and milk boiled icing.
Mix sugar and flour. Cut oranges and lemons up in small pieces, not using rinds. Cook until thick (like honey), then put mixture between layers. Put 1/2 box of coconut in syrup mixture and put the rest of it on the top and sides of cake. Decorate with pecan halves.
Heat oven to 350°. Grease jelly roll pan. Beat the first 4 ingredients in large bowl on medium speed until crumbly. Press into jelly roll pan and bake 20 minutes until light golden brown. Mix remaining ingredients except pecans until well blended. Stir in pecans. Pour over crust. Bake another 25 minutes and then cut into squares.
Combine chicken, corn, broth, celery and onion. Bring to boiling; reduce heat. Simmer 10 to 15 minutes. Add salsa. Stir 2 tablespoons water into cornstarch. Add to chicken mixture. Cook and stir until bubbly. Cook 2 minutes more. Prepare corn bread according to package directions. Pour chicken mixture into 10 x 6 x 2-inch baking dish. Sprinkle with cheese and chilies. Spoon corn bread atop. Bake in 425° oven 20 minutes. Serves 4 to 6.
Melt butterscotch morsels and margarine over low heat and allow to cool. Mix next 6 ingredients well, adding butterscotch mixture. Fold in marshmallows, chocolate chips and nuts. Pour into greased 9 x 12 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Do not overbake. Center will be "jiggly" but will harden as it cools.
Slice bananas and sprinkle with lemon juice. Let set; drain before mixing with other ingredients. Mix all ingredients with mayonnaise and chill.
Mix first 3 ingredients until like dough. Melt chocolate chips and paraffin. Melt separately, then pour together. Dip each ball in chocolate one at a time. Lay on wax paper.
Combine all ingredients except oleo. Put into prepared pie shell. Dot with the 2 tablespoons oleo. Put on top crust. Bake at 425° for 40 to 50 minutes.
Beat butter and peanut butter together till blended. Mix powdered sugar in by hand. Roll into 3/4 to 1 inch balls. Chill or freeze. Makes about 150. Melt 1 pkg chocolate candy coating in microwave bowl. Dip peanut butter balls in chocolate coating; let drip. Dry on waxed paper.
Brown beef and drain. Combine all ingredients. Bake at 350° for 1 hour.
Line bottom of casserole dish with onion. Mix soup with 2 cans of water. Alternate layers of soup, rice and meat. Salt and pepper top. Bake at 350° for 1 hour or until rice is done.
Combine all ingredients except ketchup in a large bowl. Put mixture evenly into pan. Drizzle with ketchup.
Mix oil, molasses, eggs and sugar in a large mixing bowl. Sift dry ingredients into the above mixture. Blend well. Chill dough for at least one hour. Roll into balls (one teaspoon). I use a cookie scoop to make ball. Roll in granulated sugar and flatten with bottom of glass. Bake on greased cookie sheet at 375 degrees for 10 minutes. Do not over bake. Store in airtight tin or container.
Mix jello, water, pie filling and pineapple with juice. Leave in refrigerator overnight. Next day, mix cream cheese, sugar and vanilla together. Put on top of the other ingredients and let refrigerate until ready to use.
Mix first 5 ingredients by hand. Pour in 9 x 13-inch pan. Bake at 350° for 35 minutes.
Combine sugar, cornstarch and salt; add evaporated milk, then egg yolks and beat well. Add fresh milk and cook in a heavy saucepan or double boiler, stirring continually, until thick. Remove from heat. Add coconut and vanilla. Pour into a cool pie shell. Whip egg whites until frothy; add 1/4 cup sugar gradually. Beat until meringue stands in soft peaks. Add 1/4 teaspoon vanilla. Spread over cooled pie filling, sealing meringue to edge of crust. Sprinkle with 1/4 cup coconut and brown in 350° oven.
Combine olive oil and butter in a pan; heat. Add onions and cook slowly until light brown. Add ground meat and bay leaves; brown slowly for 10 minutes. Add the tomato and mushrooms with 1/2 cup water. Cover and cook for 10 minutes. Add rice; stir well and brown for 2 minutes. Add 3 cups of chicken broth and use balance of broth as needed. Cover and simmer for 17 minutes. Add salt and pepper as needed. When cooked, remove from the heat. Do not overcook. Sprinkle cheese over top. Serve immediately. Serves 4 to 6.
Combine crumbs and margarine. Press into bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Cool.
Melt together chocolate chips, margarine and peanut butter. Put cereal in two large bowls. Pour melted mixture over cereal. Put mixture into large paper bag with 2 cups powdered sugar (may need more). Shake vigorously. Store in airtight containers.
In large mixing bowl, cream Promise and sugar; add egg whites and vanilla. Beat well. Add flour, baking powder and salt; mix well. Stir in cereal and chocolate chips. Bake in 350° oven for approximately 12 minutes.
Mix dry ingredients, add oil, water, coloring and flavoring. Mix well. Cook over medium heat, stirring constantly until it reaches the consistency of mashed potatoes. Remove from heat, turn out on board and knead several times. Store in airtight container.
Cheese Pastry: Let cream cheese and 1/2 cup butter soften at room temperature, then blend together. Stir in flour. Chill 1 hour. Shape into 2 dozen 1-inch balls. Place in ungreased 1 3/4-inch muffin tins. Press dough evenly against all sides.
Wrap each ham slice around 4 asparagus spears and place, seam side down, in a greased 11 x 7 x 2-inch baking dish. Beat together eggs and yolks, cream, salt and pepper. Pour over ham rolls. Bake at 350° for about 35 minutes or until top begins to brown and the tip of a knife inserted in the egg mixture comes out clean. Sprinkle with cheese and parsley (optional). Serve immediately. Makes 4 to 6 servings.
Preheat oven to 350°. Lightly coat 8-inch square baking pan with vegetable cooking spray. Combine flour, baking powder and salt in bowl. Beat margarine, sugar and corn syrup in mixer bowl at medium speed. Beat in egg whites and vanilla until well blended. At low speed, gradually add dry ingredients until just combined. Stir in chocolate chips. Spread batter in prepared pan and sprinkle top with nuts. Bake 25 to 30 minutes, until top is golden and toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. Makes 16.
Prepare cake mix according to directions on package. Spread batter in greased and floured jelly roll pan (15 x 10 x 1-inch). Bake at 350° for 20 minutes. Prepare pudding mix using the chilled milk. Fold in well-drained pineapple. Spread mixture evenly over cooked cake. Cover with Cool Whip. Sprinkle top with coconut and garnish with nuts and cherries. Refrigerate.
Prepare rice according to package directions; add margarine. Stir until melted. Add corn and soup. Combine the cheese with the mixture. Put in casserole dish and bake 30 minutes at 350°. Remove from oven; sprinkle with some cheese on top and return to oven until melted. Sprinkle some paprika for color.
In a 2 or 3-quart saucepan, filled with water, add bouillon cubes. Chop and add onion, celery and carrots. Add onion powder and garlic powder. Add whatever leftover meat you want. Cook 30 minutes. Add rice and cook 30 minutes (or even a Ziploc bag of leftover rice). Right before serving, add any leftovers in the icebox.
Grind tomatoes, cabbage, onions, pepper and celery. Mix with 1/2 cup canning salt. Cover with cheesecloth and drain for 1 to 2 hours.
Cook green beans as usual; drain and set aside. Make a paste of the flour and butter, adding the sugar, salt and onion. Add sour cream and Swiss cheese. Gently fold in the green beans and spoon it into a greased casserole, covering with cornflakes. Bake at 350° for about 25 minutes.
In 4-quart saucepan, cook potatoes 5 minutes over high heat. Reduce to low. Simmer 20 to 30 minutes. Drain. Cool slightly. Peel potatoes. Cut in cubes. In large bowl, combine soups, mayonnaise, vinegar and pepper until well blended. Add potatoes, celery, peas, radishes and eggs. Toss gently to coat. Cover. Refrigerate until serving time, at least 4 hours. Makes about 7 cups or 8 servings.
Combine margarine, crumbs and 1/4 cup sugar in a bowl; set aside. Combine Dream Whip, milk and vanilla in a large mixing bowl. Then add sugar and cream cheese into mix and beat smooth.
Put apples in bottom of greased pan (9 x 13-inch). Cut rest of ingredients together until coarse. Put on top of apples. Bake at 350° until apples are tender and crust is golden.
Bring broccoli, water and milk to boil in saucepan. Add 5 of the cheese slices; stir until completely melted. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with remaining cheese slice. Makes 6 servings. Recipe can be doubled.
Boil and drain raisins. Put aside. Boil 5 cups of water and pinch of salt. On low heat, put in rice and cook for 15 minutes, stirring frequently. Do not drain.
Preheat oven to 300°. Using electric mixer, cream butter, add sugar gradually, flour, salt and vanilla. Mix well with your hands until dough holds together. If necessary, add 1 to 2 teaspoons of cold water.
Sift the flour, sugar, salt and soda together into a bowl and cut in the shortening. Dissolve the yeast in the buttermilk, then stir into the flour mixture. Turn out onto a floured board and knead 30 times. Roll out 1/4-inch thick and cut with biscuit cutter. Butter tops and stack 2 biscuits together until all are stacked. Place on a baking sheet and let rise until doubled in bulk. Bake at 400° until brown.
Mix all together and refrigerate. Each day for 3 days, mix for 5 minutes. On the fourth day, shape into 3 rolls and place on a jelly roll pan and bake at 150° for 10 hours. After about 8 hours, turn rolls over so bottoms can brown. This will keep in the refrigerator for about 6 weeks and also freezes well.
Dip each fish fillet in bowl of hot sauce. Then shake in paper bag with fish breading.. Heat olive oil in skillet. Fry fillets 3 to 4 minutes on each side. They should brown nicely and fish should flake.
In a 6-quart Dutch oven over high heat, heat 4 quarts of water and 1 teaspoon salt to boiling. Meanwhile, in medium bowl with wire whisk or spoon, beat flour, water, eggs and salt until smooth. Reduce heat to medium. Over boiling water with rubber spatula, press butter through colander or spaetzle maker. Stir water gently so spaetzle will not stick together. Boil 5 minutes or until tender, but firm; drain.
After blending all ingredients, place in 8 or 9-inch greased Pyrex pie plate. Place cinnamon on top. Place in 350° oven for 45 minutes or until finished.
Melt butter in large heavy skillet. Add celery, onions, peppers and garlic. Saut on medium heat until soft. Stir in flour. Add crawfish, water, tomato paste, lemon juice and seasonings. Stir and cook 15 minutes. Cover and simmer another 15 minutes. Stir in parsley and green onions; re-cover. Remove from heat and let set 5 minutes. Serve over rice. Makes 8 servings.
Heat oven to 375°. Beat all ingredients together with rotary or electric beater. Bake for 50 to 55 minutes until knife inserted in side of filling comes out clean.
Mash 3/4 quart berries. Cook over low heat with sugar and cornstarch until slightly thickened. Slice 1/4 quart remaining berries and combine. Cool. Pour into baked pie shell and chill in refrigerator until set. Top with whipped cream before serving.
Cook meat in water. Debone if need to. Add pepper, peas, potatoes, okra, onion and corn. Chop vegetables that need to be. Cook until done. Add tomatoes or tomato juice. Add rice and egg noodles. Salt and pepper to taste. Can add hot pepper if you like.
Roll 4 to 6 breasts or legs in flour (self-rising). Put vegetable oil in frying pan. Simmer on medium heat for 20 to 30 minutes, covered.
Mix dry ingredients together. Mix 1 egg and add to milk. Add to dry ingredients and mix well. Drop by teaspoon into hot oil. Fry until golden brown.
Combine all ingredients and microwave until cheese and margarine are melted. Stir well. Serve with tortilla or other chips.
In a large soup pot, add water, soup starter, lima beans and bouillon cubes. Simmer for 1 hour. Cut vegetables and add after first hour. Simmer on low for 1 hour. Stewed tomatoes can be added at this time, along with flavor packs from soup mix. Season to taste with pepper and extra bouillon. Continue simmering for 30 to 40 minutes.
Cook meat and onion. Drain fat. Add tomatoes, tomato sauce, red pepper and seasonings. Heat to boiling. Reduce heat. Simmer 10 minutes, uncovered. Cook pasta according to package; drain. Toss pasta with meat sauce; sprinkle with cheese.
Mix first 8 ingredients in order given; stuff buns with mixture. Wrap buns in foil. Bake at 350° for 30 minutes. Sandwiches may be made ahead and frozen. Bake when ready to serve.
Cook broccoli as directed and drain. Add the rice, soup and Cheez Whiz. Mix well and place in a baking dish. For topping, crumble Ritz crackers; mix with 1 stick melted butter. Spread on top of casserole. Bake in 350° preheated oven for about 30 minutes or until it bubbles.
Mix and bake in 9 x 13-inch pan. Place apples in pan and sprinkle sugar over them. Sift flour and cinnamon over apples. Add eggs,	oil and nuts. Stir in pan	until well mixed. Bake 40 to 50 minutes in 350° oven until done.