HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice until tender. Rinse with cold water and drain. Mix all and bake at 350 degrees until done. Mix salad shrimp if desired and sunflower seeds are optional.
In large bowl, combine cream cheese, cheddar cheese and cinnamon. Beat until well blended. Stir in apples. Shape mixture into balls. Roll ball around in nuts until completely covered. Insert cinnamon stick and bay leaf on top of ball to resemble stem and leaf of apple. Refrigerate at least 1 hour or until firm. Serve with crackers.
Preheat oven to 375°. Mix all ingredients thoroughly with moistened hands, shape into loaf and place in a shallow baking dish. Bake for 1 hour. Serves 4.
Boil eggs to hard, then cool. Grind the beef, add eggs, pickles, onions and celery. Grind everything. Mix in a large bowl, salt and pepper to taste. Add Miracle Whip or mayonnaise. Mix all. Refrigerate.
Beat eggs until thick and add corn. Combine flour, sugar and salt; add to corn mixture. Add milk and butter and blend thoroughly. Turn into greased 1 1/2-quart casserole and bake in 325° oven about 1 hour and 20 minutes. Stir from bottom twice during baking period. Serves 6 to 8.
Prepare noodles according to package; drain. In large skillet, melt butter and cook mushrooms over medium heat until tender. Stir in flour. Blend in water, milk, bouillon, salt and pepper. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pimento, which has been drained. Fold in noodles and chicken. Pour into greased 3-quart casserole; top with cheese. Bake in 350° oven until bubbly, about 20 minutes.
Combine dry ingredients. Add buttermilk, egg and onion; stir well. Carefully drop batter by tablespoon into deep hot oil. Cook only a few at a time, turning once. Fry only until golden brown; drain well on absorbent paper. Makes 2 1/2 dozen. If using electric skillet, oil should be 370°.
In a bowl, combine egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-inch balls. In a skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil as needed. Transfer meatballs to a slow cooker. In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Add the broth and 1 cup wate; :pour over the meatballs. Cover and cook on low for 4-5 hours. Remove meatballs and mushrooms with a slotted spoon, keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth, add to saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over the meatballs, mushrooms and noodles. Yield: 8-10 servings.
Boil all ingredients to a hard ball stage (when dropped in a cup of cold water, forms a ball). Remove from heat and add peanut butter; stir until thick. Pour into a well buttered pan. Slice while still warm.
Mix dressing and butter; line a 9 x 13-inch baking dish with 1/2 of dressing mixture. Save the remaining 1/2 for the top. Mix all other ingredients. Pour over dressing. Cover with remaining dressing mix. Cover and bake 45 minutes at 350°. Remove cover and brown top.
Microwave sugar and syrup 2 1/2 minutes, stir and microwave another 2 1/2 minutes. Add peanut butter and stir. Then add rice krispies. Let mixture cool a little while and then add M & M's. Pour into 9 x 13 pan.
Combine first 6 ingredients in a 2-quart saucepan. Simmer 10 minutes; sieve. Melt butter and blend in flour. Stir in milk. Cook and stir until thickened. Slowly add hot tomato mixture, stirring constantly. Serves 6.
Beat egg. Add sugar, flour, baking powder and salt. Mix well. Add apples and pecans. Pour into greased pie pan. Bake in a 350° oven for 30 minutes. May be served with whipped cream.
Brown beef, then add soup and wine. Simmer for 2 1/2 hours. Serve over noodles or rice. Serves 4. May use crock-pot.
Turn maw inside out and expose seam lined with a ridge of white fat. Pull or trim off fat from seam and anywhere else you see it. Wash maw in cold water 3 times. Put maw in pot; cover with water and boil 10 minutes. Take maw out and throw water away. Cut maw into small pieces (1/2-inch). Put back in pot; cover with new water. Cook at a slow boil for 3 1/2 to 4 1/2 hours until chewable. Cool maw. Add lemon juice and all other spices except red pepper. Mix and chill. Serve on romaine. Sprinkle on red pepper.
Melt jello with hot water, then add the next 3 ingredients. Mix and chill. Top with sour cream.
Saute green pepper and onion in butter for 5 minutes. Add the zucchini, crumbs, Parmesan cheese and seasonings. Mix lightly; spoon vegetable mixture into a buttered 1-quart casserole. Cover; bake in a preheated 375° oven for 20 minutes. Add tomatoes; bake 10 minutes longer. Top with Cheddar cheese before serving. Makes 6 servings.
In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in uncooked shredded carrots. Fold in drained squash and onion. Separately combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of 12 x 7 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350° for 25 to 35 minutes.
Combine eggs, mustard and salt. Beat 1 minute. Stir in cheese, sausage and bread. Pour in pan. Bake at 350° for 30 to 40 minutes.
Boil linguine per directions on box and cool. Slice up veggies. Mix linguine with 3/4 bottle of Zesty Italian dressing and half a bottle of Salad Supreme. Then add all of your vegetables and mix well. Then refrigerate until ready to serve.
Combine all dry ingredients. Mix well with wet ingredients. Bake for 1 hour at 350° or until center is done.
Melt marshmallows in hot milk. Let cool. Add whipped topping to beat. Cut drained orange slices into small pieces to add to mixture, along with drained pineapple. Stir in coconut. Spoon into dish and refrigerate.
In a medium mixing bowl, beat egg; add sugar, Bisquick and milk; mix well. Add corn, blend well. Fry in Crisco oil.
Cut in small pieces the beef, veal, pork, celery and onions. Put large piece of butter in kettle and melt. Add beef and cook 15 minutes with cover on, then 15 minutes with the cover off. Add veal and cook 15 minutes with cover on, then 15 minutes with cover off. Add pork and cook 15 minutes with cover on, then 15 minutes with cover off. Add celery and cook 15 minutes with cover on and 15 minutes with the cover off. Add onions and cook 15 minutes with the cover on and then 15 minutes with the cover off. Add La Choy sauce to taste and as many mushrooms as you want. When all done, add 1/2 cup hard molasses with 3 tablespoons cornstarch stirred in. Add bean sprouts (1 can) or La Choy vegetables.
Cut steak into serving pieces. Brown in skillet with salt and pepper. Combine browned meat, tomato sauce and water in slow cooker. Cook on low until meat is tender (6 to 8 hours). Add peas 1 hour before serving.
Let heavy cream set out of refrigerator 1/2 hour. Pour heavy cream into quart jar and shake vigorously for 15 to 20 minutes. Soon you will see the butter taking shape. Pour off the sweet milk that remains after butter is formed. Spread butter on bread or saltines and enjoy. You may drink the milk that remains.
Pour pie filling into the bottom of an 11 x 9-inch pan. Sprinkle cake mix on top of apples. Sprinkle cinnamon and pecans over the mix. Melt the butter and drizzle over the top. Bake at 350° until brown on top.
Cream together the shortening, peanut butter, eggs and sugar; beat well. Add flour, baking powder and salt. Mix well. Then stir in coconut. Bake about 25 minutes in a 350° oven in a 9 x 13-inch pan. Cool and cut.
Lightly sprinkle tomatoes with salt; drain on paper towel for 30 to 60 minutes.
Boil pasta for 12 minutes, put in strainer and set aside. Cut up cucumber, tomato and shred lettuce. Whip together mayonnaise and vinegar, add salt and pepper. Put pasta, vegetables and dressing in a big bowl and mix. Chill before serving.
Layer vegetables with salt and ice. Let stand at least three hours. Boil sugar, vinegar, seed and turmeric. Add drained vegetables. Bring back to boil. Put in jars and seal. Process in water bath for 15 minutes, simmering.
Marinate artichokes in dressing to which Parmesan cheese has been added. (Marinate overnight or all day.) When ready to serve, toss dressing with lettuce, oranges and croutons. Do not mix until ready to serve.
Cream together sugar, eggs, zucchini, oil and vanilla. Add the flour, soda, cinnamon, salt, baking powder, pineapple and nuts. Mix well. Bake for 1 hour at 350°. Makes 4 small loaves.
Melt margarine; add flour and nuts. Work together real good. Spread over bottom of dish (large, oblong baking dish). Cook until light brown at 350°. Set aside to cool.
Mix onions and liverwurst. I form into mound shape on serving dish and refrigerate until firm. Mix cream cheese, Tabasco sauce and mayonnaise. Spread cream cheese mixture over liverwurst mound and refrigerate. Serve with crackers.
Combine the bean juice, brown sugar, mustard, catsup and molasses. Stir into beans. Cover top with bacon strips (can partially cook bacon first, to keep it from splattering in oven). Bake at 350° for 1 1/2 hours.
Place diced potatoes, onions, celery, carrots, bouillon cubes and water in a large pot. Simmer until vegetables are soft. Remove from heat. Place in food processor or blender to puree vegetables. Return to large pot. Add diced cheese to soup. Simmer until cheese has melted. Remove from heat. Stir in sour cream. Can be made ahead and refrigerated or freeze until ready to heat and serve.
Cook squash with onion. Melt margarine in 8-inch baking dish. Tilt dish to coat sides of dish. Pour into crumbs and mix. Mix all other ingredients together. Pour squash mixture into dish and top with crumbs. Bake at 350° for 20 to 25 minutes.
Mix all ingredients well. Store in tightly covered can and use soon. Use in any recipe calling for self-rising cornmeal.
Combine sugar, butter, eggs, buttermilk, vanilla and coconut. Mix well. Pour into unbaked pie crust and bake at 325° for 1 hour and 5 minutes or until set. Yields one 9-inch pie.
Drain salmon, reserving liquid. Sprinkle salmon chunks over bottom of pastry shell. Combine cream cheese and lemon juice. Gradually beat in reserved liquid from salmon, adding salt and cream. Beat the egg yolks lightly and stir into cream cheese mixture. Beat egg whites until stiff, not dry. Fold gently into egg yolk, cream cheese mixture. Spoon over salmon and bake at 375° for 45 minutes. May garnish with pimento, if desired. Very rich! Good for brunch.
Mix all ingredients. Grease and flour a loaf pan. Bake 350 or 375 degrees for 50 minutes.
Preheat oven to 350°. Melt butter and chocolate squares. Stir in sugar until well blended. Beat in eggs and vanilla. Stir in flour until well mixed. Spread in greased 13 x 9-inch pan. Bake for 35 minutes. Immediately sprinkle marshmallows, chocolate chips, nuts and M&M's. Continue baking 3 to 5 minutes.
Put potatoes in a large bowl. They don't have to be thawed completely but break up any large chunks. Add Velveeta cheese, mayonnaise, green onions, salt and pepper; mix well. Chop the pound of bacon and saute. Should not be crisp; drain. Put potato mixture in a 9 x 13-inch casserole and cover with the bacon. Cook, uncovered, in a preheated 325° oven for 1 hour or until hot in middle.
Brown beef in skillet. Mix remaining ingredients. Add to beef. Let simmer until thick, about 1/2 hour. Serve on hamburger buns.
Melt butter; add sugar, Amaretto, vanilla and salt. Add sweet potatoes and 1/4 cup juice from sweet potatoes. Mash and cook sweet potatoes until thoroughly heated. Add marshmallows and stir until melted. Put in casserole dish. Top with more marshmallows and chopped pecans.
Place chocolate pudding in mixing bowl. Pour milk into the pudding mix and stir. Then put the whole container of Cool Whip in the pudding mixture and stir until smooth. Then refrigerate.
Dissolve jello in boiling water. Add sugar, lemon juice and grated rind. Chill mixture until congealed; beat until fluffy. Beat well chilled milk until stiff. Add to jello mixture. Spread half of crumbs in the bottom of a 7 x 9-inch pan. Add mixture. Top with remaining crumbs.
Bring sugar and 4 cups water almost to a boil. Add the jello; let cool. Add undiluted frozen lemonade and orange juice. Add the cans of pineapple juice, 1 gallon water and almond extract. Freeze. Before serving, add 1 1/2 quarts ginger ale and the partially frozen pineapple juice.
Brown pork chops on both sides. Place in a shallow baking dish. Lightly mix together the bread crumbs, onion, margarine, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each drop. Blend soup and the 1/3 can of water; pour over pork chops. Bake at 350° for 1 hour. Serves 4.
Mix altogether except noodles. Put half of noodles in bottom of lightly greased casserole. Add well mixed chicken and veggies. Place rest of noodles on top. Bake at 350° for 35 minutes.
Mix and let stand in refrigerator overnight. Bake at 350° for 1 hour.
Blend the first 4 ingredients, then add to remaining ingredients. Fold it all in and it will be thick and lumpy. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 45 minutes. Sprinkle with powdered sugar or use your favorite icing.
Preheat oven to 350°. In a large bowl, mix 1 cup sugar and cinnamon; set aside. Separate each biscuit and cut into 4 pieces. Mix pieces with sugar mixture until well coated. Put pieces into a greased Bundt cake pan and set aside. In a small saucepan, melt butter. Add brown sugar. Simmer on low heat until completely melted. Pour over biscuits. Bake until biscuits rise. Cool approximately 15 minutes before serving.
Prepare macaroni. Rinse and drain. Empty soup into large saucepan. Fill soup can with water and add to soup. Repeat. Bring mixture to a boil over medium heat. Add macaroni and simmer 15 minutes before serving.
Brown pork chops on both sides in shortening. Season to taste with salt and pepper. Arrange apples in a 13 x 9-inch baking pan. Combine brown sugar and cinnamon; sprinkle over apples. Dot with butter. Arrange pork chops over apples. Pour sherry over all. Cover; bake at 350° for 1 1/2 hours in unpreheated oven. Serves 6.
Melt butter. Add diced onions and celery. Cook slowly until soft. Cook potatoes to mash. Break bread in pieces in large bowl, then add mashed potatoes, celery, onions and all butter. Add some milk. Add eggs, more milk and seasonings. Mix well and add more milk (like mashed potato consistency). Bake in greased casserole 1/2 hour until brownish or put some in turkey or chicken. Bake rest in dish.
Prepare orange juice using package directions. Combine lemonade concentrate, orange juice, undrained maraschino cherries, vodka, brandy, rum, Squirt and undrained pineapple in large freezer container; mix well. Freeze for 24 hours. Place in punch bowl. Garnish with peach slices, mandarin oranges or strawberries.
Dissolve lemon jello in the boiling water. Let cool. Beat eggs and add corn oil. Mix in cake mix. Beat well. Add cool jello and pour into well-greased and bottom-lined angel food cake pan. Bake at 325° for 1 hour. Do not open oven while cake is baking. Remove from stove and leave in pan. Mix 1 can lemonade concentrate with powdered sugar; pour over cake while it is hot. Let cool 1 hour or more.
Mix the first 7 ingredients together well. Pour into a greased baking dish. Mix remaining ingredients for a topping; pour over potatoes in baking dish. Bake at 350° for 30 minutes.
Combine. Pour into 9 x 13-inch well-greased Pyrex dish. Bake at 350° for 1/2 hour to 45 minutes.
In large mixer bowl, beat egg whites and salt. Set aside. In another mixer bowl, beat egg yolks, lime juice and condensed milk. Add 2 to 3 drops of green food coloring, if desired. Fold into beaten egg whites and pour into graham cracker crust; bake 12 minutes at 350°. Cool. Beat 1 cup heavy whipping cream until stiff. Add 3 tablespoons sugar. Top pie and garnish with fresh lime slices and mint leaves.
Melt butter over low heat. Add water and onions. Cover for 7 minutes. Then add garlic for 2 minutes. Add heavy cream and ham; cook over low boil for 7 minutes. Add marjoram, nutmeg, pepper and peas. Mix slowly. Add cooked pasta and Parmesan cheese and toss together. Ready to serve.
Mix herb stuffing with melted margarine and broth. Place 1/2 mix in 13 x 9-inch baking dish. Mix cooked chicken and onions. Spread over stuffing. Mix sour cream and soup. Spread over chicken and sprinkle remaining stuffing mix over soup mixture. Bake at 350° for 45 minutes or until brown. May be kept in refrigerator overnight before baking.
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain off excess dripping. Add flour, stir well into mixture and cook 5 to 6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20 to 25 minutes until base thickens. Add garlic powder, salt and pepper. Refrigerate leftovers. Makes 4 to 6 servings.
Preheat oven to 325°. Cream the shortening and margarine; add sugar and beat until creamy. Add eggs, one at a time, beating well after each. Sift flour, baking powder, salt and cocoa together 3 times. Add to mixture alternately with milk which vanilla has been added to. Blend thoroughly and put into a greased and lightly floured tube pan. Bake for 1 hour and 20 minutes.
Mix rice, soup, Cheez Whiz and broccoli together. Cook ground beef and drain. Mix with other ingredients. Bake in oven at 350° for 30 minutes.
Remove bread sticks from package and place in single layer on baking sheet(s). Top each with 5 slices of pepperoni and 1 tablespoon shredded cheese. Bake at 375° for 10 to 12 minutes or until cooked through. Serve bread sticks with warm pizza sauce for dipping.
Cut steak into serving pieces. Dredge in flour, seasoned with salt and pepper. Heat bacon drippings or oil in a skillet and brown meat. Remove meat; pour off excess fat. Stir 2 tablespoons flour into drippings. When flour is brown, stir in enough milk to make gravy.	Dissolve soup mix in 1 cup water and add to skillet. Return meat to	pan. Cover and simmer 30 minutes over low heat.
Rub brown sugar into roast. Sprinkle with meat tenderizer and puncture meat. Sprinkle with onion soup mix. Wrap very tightly in tinfoil and cook at 350° for about 3 hours or until tender. Add no water. Can add black pepper. Cook fat side down.
Soak raisins in hot water for 30 minutes. Drain thoroughly. Preheat oven to 350°. Generously grease 15 (1/2-cup) muffin pans. Mix flour, sugar, baking soda, cinnamon and salt in a bowl. Stir in raisins, carrots, apple, almonds and coconut. Beat eggs with oil and vanilla. Stir into flour mixture until just combined. Divide batter among muffin cups. Bake until golden brown and tester inserted comes out clean, about 20 to 22 minutes. Cool 5 minutes, then remove from pan.
Melt chocolate chips, butterscotch chips and butter until smooth. Pour chocolate mixture over cereal and mix well. Pour powdered sugar over cereal. Cover and shake mixture to coat. Repeat until well coated. Kids love it.
In a large skillet, saute rice and garlic in oil until rice is golden, stirring often. Add beef broth and water. Bring to a boil. Cover and boil 5 minutes. Add onion, tomatoes, peas, parsley and salt. Reduce heat to simmer and cook until rice is tender and most of the liquid is absorbed. Let stand, covered, 5 minutes. Fluff before serving. Yields 6 servings.
Dip chicken in 1/2 cup buttermilk and roll in the flour seasoned with salt and pepper. Put butter in 9 x 13 x 2 inch baking dish and melt in 425° oven.	Put chicken in pan, skin side down, and bake 30 minutes.	Turn and bake 15 minutes more, or until tender. Mix remaining buttermilk and soup together and pour around chicken. Bake 15 minutes longer.
First Layer: Pour melted butter over flour and powdered sugar. Mix together and add nuts. Press into pie plate greased with oil. Bake at 350° until light brown.
Beat egg whites and add the rest of ingredients. Place in pie pan. Bake at 325° until brown. Serve whipped cream on top.
In a large saucepan melt the butter then mix in the flour, salt and pepper to make a smooth paste. Stir in the onion and cream. Cook stirring until the mixture is smooth and thickened. Add the potatoes and continue to cook until the potatoes are heated through; sprinkle on the parsley. Makes 6 servings.
Make Jell-O ahead per directions on box. After cooling and before it sets up, whip in Key lime yogurt, Jell-O and whip cream. Pour in pie crust and top with whipped cream.
Melt together peanut butter, butter and morsels in microwave about 2 minutes. Then pour over Rice Chex cereal and stir. Then place mixture in a brown paper sack and add a box of powdered sugar, shaking well. Store in airtight container. Delicious snack and easy to do.
Combine first 4 ingredients in a pitcher. Chill. Just before serving, add ginger ale. Serve over ice.
Break graham crackers in half and place on cookie sheet. Boil oleo, sugar and pecans for four minutes. Pour over graham crackers and spread evenly. Bake for 8 minutes in a 350° oven. Cool slightly and remove onto waxed paper.
Mix all together. Bake at 350° for 15 minutes, in two 8 x 8-inch pans or one 13 x 9-inch pan.
Cream cheese and sugar. Add fruit, nuts and marshmallows. Fold in Cool Whip. Chill and serve.
Cream butter and sugar. Add egg. Mix molasses with water. Add dry ingredients, alternately with water. Bake at 350° for 45 minutes.
Combine margarine, cocoa, sugar and vanilla; mix well. Add eggs, one at a time; beat 5 minutes after each egg is added. Pour into pie shell; chill until set. Top with whipped topping; garnish with chocolate shavings.
Combine first 3 ingredients. Mix well. Form into 3 balls. Roll one ball in pepper, one in parsley and one in paprika, covering entire surfaces. Serve with crackers.
Dust the meat with flour; brown in a skillet containing the bacon drippings. Transfer both to a stew pot. Add the remaining ingredients. Cover; simmer slowly for at least 2 hours. Makes 4 servings.
Layer in a 2 1/2-quart casserole dish the potatoes, celery, pepper, onions and hamburger. Pour tomatoes over top. Bake at 350° about 1 hour and 15 minutes, uncovered.
Dissolve gelatin in boiling water. Add sugar, juices, and enough water to make a gallon. Add ginger ale when ready to serve.
Combine 1/4 c. gravy with beef, bread cubes, egg, onion, salt and pepper. Mix thoroughly. Shape into loaf; place in shallow baking pan.
Mix together and pour into pie plate. Bake at 350° for 55 minutes.
Stir together first 4 ingredients. Spread in pan. Bake at 350° for 20 minutes. Stir occasionally. Sprinkle 2/3 of crumbs in a 9 x 13 x 2-inch pan. Combine egg whites until stiff and add sugar, berries and lemon juice in large bowl; beat to stiff peaks. Fold in whipped cream. Spoon over crumbs. Top with remaining crumbs. Freeze 6 hours. Cut in 10 to 12 squares.
Preheat oven to 350°. Bring water to a boil. Mix the brownie mix, water, oil and egg. Pour into greased and floured pizza pan. Bake for 25 minutes. Beat the cream cheese, sugar, egg and vanilla. Pour over crust and bake an additional 15 minutes. Cool and top with fruit and drizzle with chocolate.
Mix first 2 ingredients together and let stand. Cream the shortening and sugars together. Add beaten eggs. Stir in flour, cinnamon, soda and salt. Add the oatmeal and water mixture; beat well. Bake in a greased and floured 13 x 9-inch pan at 350° for 30 minutes.
Cook bacon and set aside. Brown ground beef. Drain off drippings. Add all ingredients, except bacon. Place in casserole dish and bake for 30 minutes at 350° or for 10 minutes in microwave. Crumble bacon on top past cooking.
Put sugar, cocoa, margarine and milk in saucepan. Bring to a boil. Boil for 3 to 5 minutes. Take off heat. Stir in vanilla, peanut butter and oats. Drop onto wax paper with spoon while mixture is warm. Let cool before serving.
Cook chicken until tender; remove meat from bone. Cut in small pieces. Place in a 13 x 9 x 2-inch pan. In a saucepan, mix and bring to a boil the chicken broth and soup. In another bowl, combine melted margarine, pepper, flour and buttermilk. Mix thoroughly to form batter. Pour broth mixture over chicken. Spread batter over top. Bake at 425° for 25 to 30 minutes.