HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients together and spread in bottom of 9 x 13-inch cake pan. Bake at 350° for 20 minutes. Cool completely.
Lightly brown onion in shortening. Add remaining ingredients except cheese. Pour into a 1-quart casserole. Top with cheese. Bake in a 375° oven 25 minutes or until hot and bubbly. Makes 4 servings.
Crush the graham crackers. Mix with butter and brown sugar. Line an 8-inch square pan with half of the crumbs. (Vanilla wafers could be used.) Soak gelatine in 1/2 cup cold water. Beat 2 egg yolks. Add 1/2 cup milk and 1/2 cup sugar. Boil slightly. While hot, add gelatine mixture. Add vanilla and cool until slightly congealed. Add 2 egg whites (beaten stiff) and whipped cream (whipped). Place in graham cracker lined pan. Top with the other half of the crumbs. Chill in refrigerator.
Sift dry ingredients together in bowl.	Add shortening, molasses and egg; mix well. Make dough into round balls; dip in sugar. Bake in a 375° oven for 10 to 12 minutes.	Cookies will flatten out as they bake.
Add all ingredients in bowl; mix. Bake at 300° in tube pan for 1 hour or more. Test to see if done.
Brown beef. Drain. Stir in green peppers, onion, rice, bouillon cube, water and soy sauce. Bring to boil; reduce heat and cover. Cook over low heat until liquid is absorbed, approximately 25 minutes.
Boil noodles about 10 minutes. Mix together soup and milk. Add to noodles along with onion, salt and pepper. Add 2/3 of cheese to casserole. Top with butter, potato chips and rest of cheese. Bake at 400° for 35 to 40 minutes until it bubbles in the center.
Pour pineapple and juice in bowl. Add pudding mix. Stir until dissolved. Stir in marshmallows and nuts. Add Cool Whip and mix. Chill 2 hours.
Combine milk, butter and sugar, bringing to a 1 minute boil. Remove from stove, immediately adding oats, cocoa, vanilla and peanut butter. Stir until mixture is thick. Drop by tablespoons onto waxed paper and let set.
Saute pork in skillet until tender (almost done). Season with the above ingredients to taste. When almost done, add enough water to make steam to steam cabbage. While this is cooking, prepare rice in separate skillet. Serve pork and cabbage over the rice.
Bring pineapple, sugar and flour to a boil. Remove from heat and set aside. Slice bananas into 2 baked pie shells. Add peaches and pecans to the pineapple mixture. Pour over bananas and top with Cool Whip.
Cook first three ingredients over low heat until thick. Remove from heat and add remaining ingredients. Blend in mixer and chill one hour. Serve with vegetables.
Mix potatoes, onion, lemon juice, salt, mustard and pepper. Chill. Add remaining ingredients.
Cut each potato into 8 wedges. Place skin side down in a shallow ungreased baking dish. Mix all other ingredients and pour over the potatoes. Bake at 375° for 45 minutes or until brown. Serves 6 to 8.
Combine dry cake mix, Cool Whip and beaten eggs. Drop by teaspoonfuls in powdered sugar. Place on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Cookies spread out as they bake. Cool on wire rack. Makes 4 dozen cookies.
Butter 13 x 9 x 2-inch pan (may use round). Soften the yeast in warm water. Let stand 5 to 10 minutes. Add milk to sugar and salt; mix thoroughly and cool to lukewarm. Add 1 cup flour and mix until smooth. Stir in yeast. Add remaining flour gradually, mixing well.
Mix oleo and sugar; add egg. Stir in all dry ingredients. Roll out and cut with cutters. Bake at 375° for 10 to 12 minutes. Be sure and coat with beaten egg, then decorate.
Combine eggs and sugar. Cook over low heat until sugar is melted. Remove from heat. Stir in flour. Add vanilla and nuts. Cook in a 9 x 12-inch greased pan for 25 to 30 minutes at 350°. Great breakfast snack.
Combine first 4 ingredients in a salad bowl. Cover and chill up to 3 hours, if desired. Just before serving, toss with Vinaigrette Dressing and sprinkle with Caramelized Almonds. Yields 6 to 8 servings.
Place the items into Crockett County. Mix them every chance you get, fill them with pride and a touch of temptation. After they are well blended, use their talents for the unreachable goals. When the goal is met, start over. This recipe will serve everyone in Crockett County. The final results will be the meaning of the words, Crockett County Chamber of Commerce.
Add yeast to warm water and sugar. Let stand 5 minutes. Add 3 cups flour and 1 teaspoon salt. Stir and let stand for 20 minutes. Add shortening, eggs and 3 to 4 cups flour. Knead and let double; punch down. Shape into rolls; let rise and bake at 350° until golden brown.
Melt oleo. In a large mixing bowl, add to the oleo, brown sugar, eggs, sugar and vanilla. Sift together flour, baking soda and baking powder. Stir into mixture gradually. Stir in remaining ingredients one at a time. Mixture will be thick. Use 1/4 cup dough per cookie or use an ice cream scoop. Bake 6 on an ungreased cookie sheet for 15 minutes at 350°. Cool 5 minutes before removing cookies from baking sheet. Makes 30 to 40 cookies.
Make pudding according to directions. Add cream cheese and blend well. Pour into graham cracker crust and chill for 1/2 hour. Top with favorite pie filling or fresh fruit.
Mix ingredients in order given, omitting tomato sauce. Put into a greased loaf pan. Bake at 350° for 60 minutes. Serve with a well seasoned tomato sauce.
Cream butter and eggs. Add dry ingredients. Pour into baking pan, greased. Bake at 350° for 40 minutes.
Stir and bring to a full, rolling boil vigorously for 3 minutes. Beat into 1 1/2 cups of powdered sugar and 1 teaspoon of vanilla.
Place apricots and prunes in a 1-quart saucepan. Add water just to cover fruit. Boil gently (uncovered) for about 30 minutes. All liquid will be absorbed. Cool, then chop fruit. Cream butter and sugar in large mixing bowl. Add eggs, beating well, one at a time. Add lemon and orange rinds and cottage cheese; beat well. Sift together flour, baking powder, baking soda and salt; combine into creamed mixture. Fold in chopped fruits. Spread into 2 well buttered 7 1/2 x 3 3/4 x 2 1/4-inch loaf pans. Bake at 350° for 45 to 50 minutes. Allow to stand 10 minutes. Remove from pans.
Cook onions and garlic salt in salad oil until onions are tender (in large Dutch oven or skillet). Stir in chicken broth, tomato sauce and paste, parsley, pepper and basil seasoning. Cook sauce 30 minutes in 300° oven or on top of stove for 45 minutes. When ready to serve, add cooked chicken and serve over spaghetti.
Saut onion in butter until lightly browned. Remove and set aside. Remove skin from sausages, brown sausages and crumble up. Remove Saute peppers (add more butter if needed). Add Italian seasoning and soy sauce. Return onions and sausages to skillet with peppers. Add water to 1 inch depth. Simmer until water is cooked away. Serve on rolls or bread. Can be reheated to serve.
Mix all ingredients together, except eggs. Add one egg at a time to mixture; mix well. Grease a 10-inch spring-form pan. Add mixture. Bake for 1 hour at 300°. Cool for 1 hour in the oven. Cover with your favorite topping.
Mix sugar, brown sugar, baking powder and cinnamon. Beat eggs plus water with a fork and add to dry mixture. Blend together and add almonds. Add flour and mix well.
Dissolve yeast in warm water and let stand 5 minutes. Add sugar and mashed potatoes, let stand out all day. Refrigerate from 3 to 5 days. Take out of refrigerator and feed with the following:
Cream the first 3 ingredients together and add eggs and vanilla. Mix the next 5 ingredients into mixture and add chocolate chips, Hershey bar and nuts. Bake on ungreased sheets at 375° for 6 minutes.
In large bowl, combine all ingredients except Kisses. Shape into balls, using rounded teaspoonful for each. Roll balls in additional sugar and place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie with Kiss, pressing down until cookie cracks around edge. Return to oven for 1 minute. Makes 48 cookies.
Place vegetables in a 2-quart casserole dish. Whip eggs and milk; set aside. Melt butter in double boiler. Mix well with eggs, milk and seasonings, stirring until thick. Pour mixture over vegetables in casserole and mix. Bake at 350° for 30 minutes. Serve hot.
Saute onion, pepper and ground beef in butter. Drain. Add all other ingredients and cook in a 400° oven for 45 minutes.
Cut round steak into serving pieces; season with salt and pepper and place in crock-pot with sliced onion. Pour tomatoes over all. Cook on low 8 to 10 hours.
Cream all ingredients together. Smooth out dough; spread peanut butter on dough. Shape like a slender snake roll. Roll into wax paper. Refrigerate; slice before serving.
In a 13 x 9-inch casserole, layer rice, zucchini, mushrooms, onions and cottage cheese. Season with salt and pepper, oregano and garlic salt. Pour can of mushroom soup over entire casserole. Top with grated cheese. Bake for 40 minutes at 350°.
Season chicken with salt, pepper and garlic salt. Put in baking dish. Mix together remaining ingredients and pour mix over chicken. Cover and bake at 350° for 1 1/2 hours. The juice is good over baked potatoes, noodles or rice.
Slice breasts in 1-inch strips. Pound with mallet to tenderize (they slice better if sprinkled with pepper and salt and partially frozen). Saute quickly in 2 tablespoons oleo in skillet. Add 1 tablespoon Worcestershire sauce. Cover; simmer 10 minutes over very low heat. Serve over parslied rice or curried rice.
Cut butter into flour until mixture resembles coarse meal. Press mixture firmly into an ungreased 11 x 7-inch, 9 x 9-inch or 8 x 8-inch pan. Bake at 350° for 15 to 20 minutes, until set, but not brown. Combine eggs (beaten), brown sugar, baking powder, coconut, salt, nuts and vanilla. Mix well. Spread over partially baked dough. Bake at 350° for 20 to 25 minutes. Frost immediately. Combine lemon rind, lemon juice and confectioners sugar. Mix well. After frosting, cut into bars.
Mix together all of the ingredients. Pour into greased 9 x 13-inch pan. Sprinkle with additional cinnamon and sugar. Bake at 350° for 45 to 55 minutes.
Sift together the flour, baking powder, salt and sugar. Add the shortening, egg and milk. Add the cranberries, grated rind of orange and nuts. Mix together just until ingredients are blended. Fill greased muffin tins. Bake 20 to 25 minutes at 400°.
Combine all ingredients and mix well. Refrigerate for 24 hours stirring occasionally. Freeze, remove 1 hour before serving. Makes 2 quarts.
Drain fruit and sprinkle with lemon instant pudding. Stir to coat fruit and refrigerate overnight.
Saute the vegetables and seasonings in 1 T oil. Add the meat to the remaining oil and saute until browned. Put the mixture of vegetable with the chile and tomatoes and simmer 10 minutes. Pour the mixture into a blender and puree. Add the stock, the juice and the pureed mixture to the browned meat in a large pot. Let simmer about 20 minutes, skimming the surfaces as it cooks. Serve hot.
Pare apples; set aside. Put flour, baking powder and salt together in bowl. Cut in shortening until it makes small particles. Sprinkle milk over mixture and press together lightly, working dough only enough to hold together. Roll dough and cut into 6 squares. Place apples in each. Pat, cover, fasten and place in deep baking dish or pan. Pour sauce over.
Cut steak into strips. Combine flour, garlic salt and pepper. Put flour mixture in Ziploc bag. Shake meat strips in mixture until covered. Brown meat in hot oil. Drain excess oil. Add water and simmer meat for 1 hour. Add Ranch dressing and heat to just boiling. Serve over noodles.
Cut butter into flour to form fine crumbs. Combine egg yolk and sour cream and mix into crumbs to form dough, quarter and form flattened balls. Wrap each in waxed paper and chill. Then roll out each quarter into a 10-inch circle and spread with jam, nuts and chocolate chips. Cut each round into 12 wedges and roll each wedge to form crescent. Moisten top and sprinkle each with sugar.
Preheat oven to 425°. Use nonstick spray on bottom of muffin pan. Combine dry ingredients. Add milk, eggs and oil. Mix just until dry ingredients are moistened. Fill muffin cups 3/4 full. Bake until golden brown, about 17 minutes. Makes 10 to 12 muffins. This is a heart healthy food.
Mix all ingredients, except for cornflakes, in a large mixing bowl. Scoop into a 9 x 13 x 2-inch pan. Bake at 350° for 20 minutes.
Mix ingredients until thoroughly combined and refrigerate. Try to refrigerate at least 2 hours before use, but better if refrigerated overnight.
You will need a large mixing bowl, a mixing spoon, a spatula or knife and waxed paper.
Cover bottom of 9 x 13-inch pan with whole soda crackers. Boil butter and sugar for 3 minutes after it comes to full rolling boil. Pour over soda crackers. Bake 5 minutes at 350°. Remove from oven and put chocolate chips on top. Return to oven just long enough to soften chips to spreading consistency (a minute or 2). Smooth chips with a knife. Let set until cool but not hard. Cut into small pieces.
Pour evaporated milk in bowl and place in freezer until it bubbles around sides. Make crust out of 32 graham crackers. Crush crackers and stir in butter and 1 tablespoon of sugar. Press in a square pan.
Mix sugar, vinegar and water in quart jar. Shake to mix ingredients. Add mayonnaise and pickle relish. Shake to mix well. Chill. Will keep about 3 weeks in refrigerator.
Brown hamburger, onion, and seasonings. Drain. Stir in sauce, soup, and beans. Mix well and simmer. Layer tortillas, meat sauce, and shredded cheese 2 or 3 times. Heat in 350° oven for 20 to 30 minutes. Let stand 10-15 minutes before serving.
Layer vegetables and cover with mayonnaise. Sprinkle with seasoning and cheese. Cover and seal with Saran Wrap. Refrigerate for 24 hours.
Brown meat in large heavy pot. Add salt and pepper to taste. Add tomatoes, water, onion soup mix, sugar and lemon juice. Next shred up cabbage and bring to a boil. Cook about 2 hours. You may want more sugar or lemon juice.
Cook sausage (crumbled) and drain well by squeezing with paper towel. Beat eggs with milk, salt and mustard. Use 9 x 12-inch pan or dish coated with Pam. Line dish with cubed bread; sprinkle sausage, then cheese. Pour egg mixture on top. Cover and refrigerate overnight (or at least an hour before baking). Bake at 350° for 45 minutes, checking on it at 30 minutes. A wonderful "mess-free" breakfast for company.
Sift together flour, baking powder, nutmeg, cinnamon and salt. Reserve 1/3 cup of this mixture. Cream butter and brown sugar; add eggs, one at a time, beating well. Gradually add flour mixture, mixing well. Add lemon peel. Toss 1/2 cup flour with fruit and nuts, mixing. Stir into batter. Spoon into 12 greased and floured 10 1/2 ounce cans, filling 1 inch from top. Bake in very slow oven (275°) for 1 hour and 15 minutes, until cakes test done. Cool on racks.
Blend sugar, vinegar, salad oil, paprika, and salt. Pour over vegetables. Cover and let stand in refrigerator 24 hours. Will keep for 1 to 2 weeks in refrigerator.
Stir together creamed margarine, cheese, flour and salt. Add chopped green chiles and mix well. Form dough into 3/4-inch balls. Bake in preheated 375° oven for 12 to 15 minutes. Serve warm.
Cream together sugar and cream cheese. Gradually add eggs. Mix until smooth and add vanilla. Place vanilla wafers in bottom of cupcake paper. Fill cup half full. Bake at 350° for 15 minutes or until light brown. Let cool and top with pie filling.
Beat cream cheese until soft. Add Cheddar cheese, onion, pimento and green pepper. Shape into a ball and roll in nuts. Refrigerate until ready to serve. Serve with assorted crackers.
Beat cream cheese until smooth. Add pumpkin pie mix; blend well. Add sugar and spices. Mix well. Keep in refrigerator. Serve with gingersnaps.
Melt morsels in microwave. Add noodles. Stir until well coated. Drop by teaspoonfuls onto wax paper. Chill; makes about 3 dozen.
Beat shortening and sugars together. Add eggs and peanut butter; beat well. Stir together flour, soda and salt. Add to creamed mixture, mixing well. Stir in oats. Shape to form 1-inch balls. Place on ungreased cookie sheets; with tines of fork, press to make crisscrosses on each. Bake at 350° for 8 to 10 minutes. Makes 6 dozen.
Combine flour, salt and pepper. Trim fat from meat. Rub both sides meat with garlic. Pound flour mixture into sides of meat. Cut meat into 1 1/2 x 1-inch strips. Brown meat strips in hot butter. Add onion. Saute until golden. Add water and stir. Add soup and mushrooms; cook, uncovered, over low heat, stirring occasionally, until meat is tender, about 20 minutes. Just before serving, stir in sour cream; heat, do not boil. Sprinkle with parsley.
Cook fettuccine as directed on package; drain. Heat magarine and whipping cream over low heat, until margarine is melted. Stir in cheese, salt and pepper. Pour sauce over hot noodles, stirring until noodles are well coated. Sprinkle with parsley.
Put rice in baking dish. Add chicken broth. Dissolve 5 or 6 bouillon cubes in 1 cup water. Put in dish with rice. Put frozen corn in and mix. Place chicken on top of mixture. Bake at 350° for 1 hour.
Sift flour, soda and salt together. Measure butter and sugar into large mixing bowl. Beat until well blended, add eggs and vanilla. Mix well. Add dry ingredients then mix in rice krispies, chip and raisins. Form into balls. Bake at 350 degrees for 12 minutes.
Put flour, salt, pepper and garlic powder in a plastic bag and shake to mix. Add cubed meat and shake to coat meat with flour. Heat oil in a Dutch oven (use just enough oil to brown meat). Brown meat; turn down heat and add the warm water. (Don't add cold water as you might crack the Dutch oven.) Bring to a boil and add the other ingredients (don't add milk and flour paste yet). Simmer until tender.
Cream the sugar and butter together. Add other ingredients. Bake until done. Top with any kind of icing.
Melt margarine in a large saucepan. Add peanut butter and mix well. Add powdered sugar, Rice Krispies and peanuts. Mix. Drop by teaspoonfuls onto wax paper.
Place blueberries, cinnamon sticks and nutmeg in a 6-cup container. Combine vinegar and sugar in a saucepan; heat to almost boiling, stirring to dissolve sugar. Pour hot vinegar over berry mixture. Cover jar tightly; let stand 48 hours. Strain and pour into a clean bottle.
Season meat and add onions and boil in a saucepan until almost done. If the tomatoes and okra are canned products, put okra in a cylinder to drain. Mash tomatoes in a separate saucepan, season with salt,	pepper	and sugar. Add a tablespoon of bacon drippings.	Let boil for	about 30 minutes. When tomatoes are almost done, add okra and cook slowly for 10 minutes, then add meat. Let simmer until done.
Brown and drain ground beef. Microwave bouillon cubes in water for 3 minutes. Mix all ingredients in a large 6-quart crock-pot. Set at medium and cook for at least 3 hours. (The longer the better.) Stir occasionally. Serve hot.
Cream together and pour in a long pan. Bake at 350° for 30 minutes.
Cream shortening, sugar and eggs; add dry ingredients alternately with buttermilk. Add vanilla. Make 2 layers or 1 sheet cake.
Mix sugar, milk and butter. Boil for 5 minutes. Beat in marshmallow creme & peanut butter. Pour in buttered 13 X 9 pan.
Melt chocolate chips and peanut butter together until smooth. Pour mixture over cereal.	Put 2 cups of 10x sugar in a large paper bag and add	cereal mixture. Shake to cover. Store in a large airtight container.
Mix all ingredients. Drop by teaspoons on greased baking sheet. Bake 20 minutes at 300°. Keeps well.
Drain juice from pineapple. Heat juice. Add Jell-O to hot juice. Add pineapple and stir. Fold in cottage cheese and Cool Whip. Refrigerate.
Brown onion and hamburger. Drain fat. Add beans and tomatoes, including liquid. Stir in seasoning. Simmer for 30 minutes, uncovered. Much of the liquid will evaporate. Serve with cornbread.
Sift cake flour and white sugar together 4 times. In glass bowl (do not use stainless steel), put egg whites, cream of tartar and vanilla (can use dark vanilla but cake won't be as white), salt and almond flavoring. Beat until foamy and halfway up the sides of the bowl. Add 3/4 cup sugar and continue to beat until mixture stands in stiff peaks. Gently fold in second 3/4 cup sugar and flour mixture on slow speed, just until mixed. Do not overbeat! Do not grease pan. Bake at 350° for 35 minutes. Cool 15 minutes; invert and cool completely before removing from pan.
Cook chicken in salted water; cut into bite size or larger when done. Save some of the stock. Cook broccoli and drain. Mix soup, mayonnaise, lemon juice and chicken stock together. In a flat baking dish arrange layers of chicken, broccoli and cream sauce. Sprinkle each layer with Parmesan cheese; garnish with paprika. Bake at 350° for 45 minutes. Serve with or on rice.
Mix all ingredients together. Turn into baking dish. Bake in preheated 450° oven for 30 minutes, stirring once after 15 minutes of baking.
Mix taco seasoning mix into refried beans. Spread into 1-quart Tupperware casserole. Spread sour cream over bean mixture. Top with Cheddar cheese. Microwave on High for 5 to 8 minutes until warm. Garnish with shredded lettuce and diced tomatoes.
Put undrained pineapple and remaining ingredients into dish it will be served in. Stir until blended. Chill.
Mix cake mix and Jell-O together. Add water and oil. Add eggs, one at a time. Add extract. Pour into tube pan, well- greased. Bake at 325° for 1 hour or until brown and done.
Dissolve yeast in warm water for 5 minutes. Add lukewarm milk, egg and sugar. Add flour and mix. Turn out on board and knead until light and fluffy. Turn in greased bowl and let rise 1 1/2 to 2 hours. Punch down and let rise 30 to 40 minutes. Roll out and let rise 30 to 40 minutes. Cook in deep fryer. Sift powdered sugar and add milk; glaze the doughnuts. Schrump-acous!
Combine squash, onion, pepper, sugar, salt and flour. Beat eggs and add to squash; add butter. Drop by tablespoon on oiled pan and cook until browned.
Mix all ingredients, except nuts, and boil until it makes a soft ball. Remove from fire and place in pan of cold water to cool. Beat. Add nuts and pour into buttered pan.
Mix all ingredients, except chicken. Cover and simmer 10 minutes. Brown chicken and add to other ingredients. Cover and simmer 40 minutes.
Cream together the sugar and shortening, add the eggs and vanilla. Add cream of tartar and baking powder with the first cup of flour. Stir in the rest of the flour and the nuts, it will be stiff. Form into 2 loaves, wrap in waxed paper and refrigerate overnight. Cut into 1/4-inch slices. Bake at 350°f. 180°c. gas mark 4 for 10-12 minutes.
Mix first 3 ingredients and pour over chicken pieces. (I remove skin from chicken.) Cover and cook at 350° for 1 hour. Add sliced carrots and 1 can chunky pineapple to chicken mixture. Cook until tender (another hour or more). Keep covered. Serve over rice.
Tear cake into bite size pieces and place in 9 x 13 pan. Mix together sugar and cream cheese with mixer. Fold in Cool Whip. Pour cream cheese mixture over cake. Mix strawberries and glaze together. Pour over cream cheese layer. Refrigerate until ready to serve.
Preheat oven to 350°. Combine 2 cups flour, 1/2 cup sugar and butter, cut into 1/2-inch squares, in food processor bowl and pulse until consistency of coarse meal. (Butter may be cut into flour and sugar mixture with 2 knives or pastry blender.) Press into bottom of 9 x 13-inch baking dish. Bake crust until golden, about 20 minutes.
Sift dry ingredients together. Blend eggs, milk and salad oil. Add dry ingredients all at once and mix just until moistened. Stir in apple strips. Drop from tablespoon into deep, hot fat (375°). Fry until puffy and golden, 3 to 4 minutes. Turn once. Drain on paper towels. While warm, sprinkle with confectioners sugar and serve at once. Makes about 3 dozen.
Drain and mash potatoes. Add the next 5 ingredients; mix well with mixer 1 to 2 minutes. Pour into bake dish; bake for 25 minutes at 400°. Mix the next 4 ingredients well; spread evenly over potatoes. Bake another 10 minutes at 400°.