HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oil and sugar and beat well. Add milk, eggs, baking powder and flavors. Beat well and add flour (whatever it takes). Let it stand for about ten minutes. Roll dough like bread sticks and tie into knots, two inches apart. Bake at 350° for 8 to 10 minutes or light brown. Cool and glaze.
Prepare cake according to package directions and bake in 13 x 9-inch pan.
Mix together the first 3 ingredients; place in Pyrex dish. Parboil the chicken and place on top of mixture. Prepare the stuffing as directed and put on top of chicken in Pyrex dish. Bake, covered, at 325° for 40 to 45 minutes, or until bubbly.
Salt and pepper the opossum. Saute chopped onion in vegetable oil. Add bread cubes, Worcestershire sauce, garlic powder and some sage to taste. Add some water and mix thoroughly. Stuff the opossum cavity with this stuffing and sew up. Place on a rack in a roasting pan and place bacon strips across the back. Roast, uncovered, at 350° for 1 1/2 hours. Place vegetables around the opossum, salt and pepper to taste and roast an additional hour or until the meat and carrots are tender.
Bake cake in 13 x 9-inch pan according to instructions. After cake has been removed from oven, poke holes all over cake. Mix jello, 1 1/2 cups boiling water and pop in bowl; pour over cake. Mix pudding, milk and Cool Whip in a bowl. After cake is cool, frost with Cool Whip mixture. Store in refrigerator.
Melt butter; add remaining ingredients. Pour into unbaked pie shell. Bake at 325° for 45 minutes; cool.
Cut deer meat into 1/4-inch strips or smaller. Put the strips in a large pan or use a 1 gallon Ziploc baggie. The baggie is less messy. Pour the Allegro marinade over the strips and let it set overnight in the refrigerator. Place all the deer strips in the dehydrator (don't overlap the strips). Next you sprinkle on your seasonings according to your own taste. Turn the dehydrator setting to 140° and let it cook for 12 hours. It's good to experiment with different types of seasoning until you hit on the right one for you.
Cook beef (can be made with game meat too) in a large pan. Dissolve bouillon cubes in boiling water. Add bouillon and all other ingredients to pan. Bring to a boil and simmer for at least 1/2 hour, the longer the better. Cook 2 pounds spaghetti noodles. Serve chili on top of noodles, topping with some sour cream.
Boil chicken until it falls apart. Drain. Add cream of mushroom and cream of chicken soup. Sprinkle shredded cheese and bread crumbs over the top. Melt 1/2 cup of butter and pour on top. Bake at 350° for about 45 minutes.
In a deep saucepan, heat 2 to 3-inches of oil to 400°. In a bowl, slightly beat eggs with sugar and salt. Add milk, flour, cornstarch and vanilla. Heat rosette iron by placing in the hot oil for 1 minute. Tap off excess oil from iron onto paper towels. Dip hot iron into batter just to top of edge (don't go over top). Dip into oil and fry until golden brown (about 30 seconds). Immediately invert rosette on paper towel to cool. Heat iron in hot oil again and tap on paper towel before making another rosette. Just before serving, sprinkle with powdered sugar, if desired.
Drain and remove bones from salmon. Place in large mixing bowl. Add grated cheese, egg, salt, pepper and flour; mix well. Place in baking dish and bake at 325° for 30 to 45 minutes. Serves 6 to 8.
Combine corn meal, flour, baking powder and salt. Add milk, egg and onion. Drop by rounded teaspoonfuls into deep hot oil (375°), frying only a few at a time, until golden brown. Drain on absorbent paper. Makes about 2 dozen.
Melt almond bark (try melting in microwave), then mix all ingredients together. Drop by spoonfuls on wax paper.
Boil sugar, butter, cocoa and milk hard for 1 minute. Take from fire and add peanut butter, vanilla and oats.
Cream together butter or margarine, Crisco, sugar and brown sugar. Add in this order: eggs, salt, baking soda, vanilla, flour, oats and chocolate chips. Spread in an ungreased 9 x 13-inch pan. Bake at 325° for approximately 25 to 30 minutes or until golden but not brown on edges of pan. This originally was a recipe for cookies. The temperature stays the same but shorten cooking time when making cookies.
Mix ingredients together in order. Bake in 3 round pans at 350° for 35 minutes.
Cream together butter and sugar until fluffy. Add egg yolks, vanilla and salt. Beat well. Gradually add flour; mix well. Shape in balls. Dip in 2 slightly beaten egg whites. Roll in walnuts. Place on greased cookie sheet. Press down center of cookie with thumb. Bake at 350° for 15 to 17 minutes. Makes 3 dozen. Fill center with jelly.
Combine all ingredients. Mix well. Store dry mixture in a covered container. To serve, use 2 teaspoons per cup of water (hot or cold).
Preheat oven to 400°. Grease muffin tins or line with paper baking cups. Combine all ingredients except blueberries. Add blueberries. Fill muffin cups 1/2 full and bake for 20 to 25 minutes. Yields 1 dozen.
Combine orange juice, grapefruit juice, lemonade and cold water. Stir until melted. Add 1 tray ice cubes and 1/2 sherbet. Let stand 10 minutes. Add remaining sherbet and ginger ale. Yield: 25 servings.
Arrange potatoes in buttered dish. Combine all ingredients except cheese and pour over potatoes. Sprinkle cheese over top and bake uncovered at 350° for 30 minutes.
Cut up carrots in bite size pieces. Add some brown sugar and butter in saucepan and heat up. Cook carrots until done.
Preheat oven to 350°. In medium bowl, combine butter, sugar and pumpkin; mix well. In separate bowl, combine flour, baking soda, oatmeal and pecans; stir to blend. Add to pumpkin mixture and mix thoroughly. Spread evenly in greased 9 x 13-inch baking pan and bake for 16 to 18 minutes. Immediately upon removing from oven, pour glaze over bars. Let cool and cut.
Cut lettuce into small pieces and put into large storage type bowl. Cut cauliflower into small flowers and layer on top of lettuce. Add chopped onion for next layer. Spread Miracle Whip evenly and sprinkle with cheese. Cover with bacon and sugar. Refrigerate overnight. Toss before serving.
In a mixing bowl, beat cream cheese, butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Combine 2 cups flour and baking powder. Gradually beat into batter. Combine pecans, cherries and remaining flour. Fold into batter. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325° for 1 hour or until cake tests done. Cool in the pan for 10 minutes. Remove from pan and cool on a wire rack.
Put hind quarter in foil. Sprinkle with spices; pour Italian dressing over it. Cover with foil. Refrigerate 1 to 2 hours. Open foil and put on smoker using oak or Mesquite wood. (To expedite cooking time, place in 300° to 350° oven covered for 2 to 3 hours.)
In a large bowl mix flour, sugar, cinnamon, baking soda, baking powder, salt, oil, vanilla and eggs. Then stir in zucchini. Pour into two greased bread pans or one 13 x 9 x 2-inch pan. Bake at 350° for 50 minutes or until toothpick comes out clean. Cool on rack.
Place bread in well-buttered 9 x 13 baking dish. Sprinkle with cheese. Combine the next 6 ingredients. Pour evenly over the bread and cheese. Sprinkle cooked sausage and optional ingredients over the top. Cover and chill overnight.
Brown ground meat with seasonings and let simmer 30 or 45 minutes. Take corn tortillas and soften in hot grease just a second. Drain and roll with meat mixture, cheese and onion. Top with small can of chili and enchilada sauce mixture. Cover with onion and cheese and bake until hot.
Cream butter and sugar; add alternately the flour and milk in which soda is dissolved. Add unbeaten egg whites one at a time, beating the mixture well. Then add apples, nuts, cherries and spices. Cook at 275° for 1 hour and 30 minutes or until done.
Cook and drain macaroni. Cook and drain ground beef with onions and bell pepper. Add the ingredients together and add half the cheese. Put in baking dish; top with remaining cheese. Cook 30 minutes at 350°.
Cream together in mixing bowl, powdered sugar, butter and cream cheese. Add pudding mix, Cool Whip and milk. Crush cookies in 8 or 8 1/2-inch flower pot. Layer mixture, cookies, mixture, cookies, etc., ending with cookies on top. Add flower, plant, gummy worms, etc. Serve with spade, line pot with colored Saran Wrap.
Grease casserole. Brown meat. Add onion and garlic and cook until the onion is transparent. Add tomato sauce and paste, oregano and chili powder. Place layers of meat sauce alternately with layers of beans and corn chips. Bake at 350° for 45 minutes covered. Uncover and cook 10 minutes more.
Mix all ingredients, except potatoes. Dredge slices in mix or put in plastic bag and shake. Place in Pyrex dish. Cut up 1 stick margarine over potatoes. Bake at 375° for 35 to 40 minutes.
Soak 2 brans together. Mix and let cool. Beat eggs; add sugar and mix well. Sift together flour, salt and soda. Alternate other ingredients (bran, oil, flour and buttermilk). Mix well. Spoon into paper muffin cups 3/4 full. Bake in preheated 350° oven for 45 minutes or more.
Put all ingredients in 8-inch round dish and cover with plastic. Cook on High for 4 minutes. Stir and cook 4 minutes more. Combine 1/2 cup shredded cheese, 2 tablespoons Parmesan cheese and 1/4 teaspoon paprika. Sprinkle on top of potatoes. Cook, uncovered, for 2 minutes. Let stand 5 minutes before serving.
Dissolve jello in boiling water and let cool. When partly congealed, add drained, crushed pineapple. Whip and then fold in the ice cream. Put into the refrigerator until set. Serves 10 to 12.
Mix first 4 ingredients together; shape into balls. Mix next 4 ingredients together in a pressure pan. Heat. Drop in meatballs and cook 15 minutes at 15 pounds pressure. Pour cold water over pan to cool rapidly.
Mix cake mix, pudding mix, butter, milk, eggs and oil in a large bowl. Prepare cake as directed on package. Mix in coconut and pecans. Put in tube	pan, greased and floured lightly. Bake at 350° for 50 to 60 minutes.	Cool on rack for 1 hour. Remove cake from pan and let stand overnight before serving.
Heat oven to 425°. Melt margarine in rectangular pan, 13 x 9 x 2-inches, in oven. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan. Bake, uncovered, 30 minutes. Turn chicken; bake about 30 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Beat until thick and lemon colored at high speed the eggs. Gradually beat in at medium speed the sugar. Beat in all at once at same speed the water and vanilla. Sift together and beat into egg mixture all at once at low speed the sifted flour, baking powder and salt. Beat until smooth and well blended.
Prepare the meatballs in a size of your choice; place into a baking dish. Place in the oven; bake at 400° until they are about half done. Take them out; drain off the grease. To make the sauce, dissolve the cranberry sauce and the Heinz cocktail sauce in a saucepan at low heat. Mix well; pour over the meatballs. Cover; place them back in the oven. Bake at 400° for 25 minutes. (Makes a very good appetizer.)
Dissolve soda in buttermilk and set aside while you mix Crisco, sugar and eggs together. Stir in all ingredients. Pour into a large greased and floured tube pan. Put cake into a cold oven. Turn oven on at 325° and bake 1 1/2 hours. Let stand in pan 10 minutes before turning out onto plate.
Bring roast to room temperature. Preheat oven to 500°. Salt and pepper to taste. Cook roast at 500° for 5 minutes per pound plus 10 minutes (e.g. a 3 pound roast would cook for 25 minutes).
Mix and pour into unbaked 9-inch pie shell. Bake at 375° for 45 to 60 minutes. (May use 8 ounce can of refried beans.)
In a large 6-quart pot, place fish and cover with water. Boil until flaky. Remove from fire and bone fish. Return boneless meat, potatoes, onion and margarine to pot and cook well done. Add canned milk and fresh milk to fill pot. Season with salt and pepper. Heat until very hot, but do not boil. Serve with saltine crackers or soup crackers. For thicker soup, mix 2/3 cup cornstarch with water and add to fish-vegetable mixture. Cook until thick, then add milk.
First Layer: Blend oleo, flour and pecans with pastry blender. Put in a 13 x 9-inch Pyrex or aluminum pan. Bake at 350° for 20 minutes. Let cool.
Brown meat in skillet. While meat is browning, mix all other ingredients together in slow cooker and start heat. Drain grease from meat and add to slow cooker. Simmer 3 hours at low heat, stirring now and then.
Beat sugar, eggs and margarine. Add raisins, nuts and coconut, then add vinegar. Mix well; pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes. Serve warm or cold with fresh whipped cream.
In blender, puree enough strawberries to equal 3/4 cup. Reserve remaining berries for garnish. In medium saucepan, mix unflavored gelatin with 1/4 cup sugar. Blend in egg yolks, beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved (about 5 minutes). With wire whisk or rotary beater, blend in pureed strawberries, yogurt, lemon juice and food coloring. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water. Add buttermilk and water to dry ingredients. Mix and roll into a ball. Cover tightly and place in refrigerator. When ready to bake, dip in melted butter and bake at 350° for 15 minutes or until golden brown.
Combine sugars, margarine and flour. Mix until crumbly. Press 2 cups of this mixture in a greased 13 x 9-inch pan. Add remaining ingredients to crumb mixture and mix well. Pour evenly over crust. Bake at 350° for 20 to 25 minutes. Cool 20 minutes; drizzle with frosting and sprinkle with nuts.
Combine butter (softened), sour cream and egg; beat until smooth. Lightly grease baking dish. Spoon mixture into the dish. Spread and pat down crust all over the bottom and up the sides of the baking pan.
Place chicken in baking dish. Meanwhile, combine undrained pineapple, barbecue sauce, cornstarch, brown sugar and mustard. Pour over chicken. Cover and bake at 350° until tender, about 1 hour. Serve over rice.
Combine seasonings and pour over brisket; marinate overnight. Place brisket in a roaster (on rack) and cover with foil, then place lid on roaster. Bake at 250° for 5 hours. Let stand 15 minutes before slicing. Serves 8 to 10.
Brown meat. Add taco seasoning and 3/4 cup water. Add beans and heat in microwave until hot. Spread tortilla chips in bottom of casserole dish. Put bean-meat mixture on top of chips. Top with shredded cheese and heat until the cheese is melted.
Add oleo and mushrooms to pan. Saute. Put patties back in with mushrooms. Mix brown gravy mix with water and wine. Add to patties, cover and simmer. Stir gently occasionally. Simmer 15 to 20 minutes.
Fill a deep pie tin with peeled and sliced apples. Sprinkle with cinnamon and 2 tablespoons of sugar to taste. Add bits of butter and a few drops of water. Put in oven while making batter. Combine the rest of the ingredients with hand beater. Pour over apples and bake at 350° for 35 to 45 minutes. When done, loosen edges and invert on large platter. Serve with whipped cream.
In small saucepan, melt butter. Add cream and stir in Parmesan cheese. Just heat (do not allow mixture to come to boil). Pour over hot drained pasta. Season with fresh pepper. Serve with additional Parmesan cheese. Serves 6.
Slice yams and sprinkle with sugar, cinnamon, cloves, butter and salt. Place in a baking dish that contains the water and vanilla. Bake at 350° until yams are tender.
Combine lemonade mix, water and melted butter. Add sifted powdered sugar and blend well. Spoon over lemonade cake.
Boil together until liquid is mostly absorbed and nuts are tacky. Stir occasionally. Spread out in jelly roll pan and sprinkle with salt.
Let cheese come to room temperature. Blend with mixer cheeses, salts and sauces. Return to refrigerator and chill. Shape into ball and roll in finely chopped nuts. May use English walnuts or salted peanuts. Chill and serve with favorite snack crackers.
Preheat oven to 350°. In greased 9 x 12-inch baking pan, spread pineapple. Top with pie filling; sprinkle dry cake mix over this. Slice oleo into 12 slices and put over top. Cover all with coconut. Bake 1 hour until golden. Serve with ice cream or whip cream if desired. Serves 12.
Mix first four ingredients like pie crust; let chill 2 hours or until dough is easy to handle. Make into balls, put on wax paper lined cookie sheet and chill all night. Melt chocolate chips with vegetable oil. Dip balls into melted chocolate and roll in crushed nuts. Let cool.
Melt margarine and peanut butter in saucepan on low heat. Stir well and remove from heat; add sugar and mix well. Roll into small balls. Refrigerate on wax paper for at least 30 minutes. Melt wax and chips in top of double boiler. Dip cooled balls into chocolate mixture and place on wax paper. Toothpicks make dipping easier.
Mix hamburger, onion, garlic, tomato sauce, rice and seasonings. Fill zucchini boat with ingredients. Sprinkle with cheese and then corn chips. Place on cookie sheet. Bake at 350° for 45 minutes.
Melt butter in a pan, add flour to thicken. Add milk stirring over medium heat. Cut up chip beef and add to mixture. Cook over medium heat until sauce thickens and meat is tender. Pour over two slices of toasted bread.
Chop vegetables and peppers in food processor. Mix all ingredients. Keep in refrigerator. One can of tuna can be added if you like.
In a large pot, add crab and fill half full of water. Bring to a boil. Add ingredients in this order: onion, bell pepper, sausage, potatoes, corn, shrimp, salt and pepper. Cook 20 minutes or until potatoes are done. May need to add more water before cooking if items aren't submerged.
Mix dry ingredients in one bowl. Mix wet ingredients together and then add to dry. Bake in one large loaf pan, well-greased at 350° for 1 hour.
Dissolve yeast in lukewarm water. Place Crisco, sugar and salt in dish and pour warm milk over; mix. Add beaten egg and yeast to this mixture; then add enough flour to make a cake batter dough. Let rise about double; then roll in more flour and make rolls and let rise again (about 2 hours). Bake at 350° to 375°. Place surplus dough in refrigerator.
Combine thoroughly beef, bread crumbs, milk, onion, garlic salt and pepper. Shape into 35 meatballs. Chill 1 hour. Melt butter in electric skillet. Brown meatballs. Spoon out extra grease. Combine soup and water. Add to meatballs and bring to a boil. Cover and simmer 30 minutes.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by tablespoon onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie. Makes 5 dozen 2 1/2-inch cookies.
Mix 2 tablespoons of sugar with nuts and set aside. Mix everything together, except apples. When the ingredients are well mixed, add chopped apples. Pour into a greased 9 x 13-inch cake pan. Sprinkle sugar and nut mixture over cake batter. Bake for 45 minutes at 375°.
Cook pie shells. Mix cream cheese, confectioners sugar and pecans together. Blend until smooth. Divide mixture into 2 cool, baked pie shells. Next, divide blueberry pie filling into shells. On top, place Cool Whip, leaving only the center of the pie showing the blueberry mixture.
Boil potatoes with skins on. When cool, grate potatoes. Mix potatoes, sour cream, milk, salt, 1/2 cup each cheese and onions. Pour into 1-quart casserole dish. Sprinkle remaining cheese on top and bake in 350° oven for 20 minutes.
Melt butter in baking dish. Mix flour, sugar, salt, baking powder and milk. Pour into baking dish over melted butter. Add fruit on top. Bake in oven at 350° for approximately 30 minutes.
Salt and pepper venison cubes. Brown lightly in 2 tablespoons butter or oil. Remember to remove as much fat as possible from the meat. Place celery and onions in a crock-pot. Add browned meat and other ingredients. Cover and cook on low for 7 to 12 hours or on high for 4 to 6 hours. Stir occasionally. Serve over rice or buttered noodles.
Cut bottom round into long, thin slices, then cut across. Put into bowl and add 1 tablespoon olive oil; mix. Pour into hot pan and stir-fry in small amounts. Stir-fry ground round. Put stir-fried meat into large Dutch oven. Add cumin, tomato paste, onion, garlic and jalapeno. Add 1 cup wine and 1 cup water. Simmer for 1 hour, then add 1 cup wine and 1 cup water; simmer again.
Core apples, leaving skin on. Cut into rings. In large skillet, melt the butter. Add the apple slices and cook for about 3 minutes per side or until slightly browned. (Cook in batches.) Combine the sugar and cinnamon; sprinkle over cooked apples. Serves 4.
Measure all dry ingredients and mix. Add oil and eggs and beat together with dry ingredients. Add carrots, nuts and pineapple. Mix well. Pour into greased Bundt pan. Bake 60 minutes at 350°.
In skillet melt butter; cook celery, green pepper and onion. Blend in flour until smooth; gradually add milk, stirring until thick. Add Blue cheese dressing, pimentos, salt and pepper. Add fish and shrimp. Pour in greased casserole. Bake 15 minutes. Arrange biscuits on top. Bake 10 minutes more or until biscuits are golden brown.
Melt white chocolate and peanut butter over very low heat in a heavy saucepan. Pour into wax paper lined pan. (Jelly roll pan for thinner candy or a 9 x 9-inch pan for a thicker candy.) Pour melted chocolate chips over the first layer. Cut through with a knife to marble. Chill. Cut into small bars.
Cut meat into long strips. Place all ingredients in a tightly covered container. Marinate overnight. Hang on top rack of oven rack with toothpicks. Bake at 200° for 3 to 3 1/2 hours. Line bottom of oven with foil for easy cleanup.
Heat corn syrup to boiling in 3 quart saucepan. Reduce heat. Add chocolate chips and vanilla. Stir over low heat until chocolate is melted. Remove from heat. Fold in cereal until well coated. Fold in marshmallows. Drop by tablespoonfuls onto waxed paper. Let clusters stand at room temperature until firm, about 2 hours.
Bake cornbread according to directions on box.	Let cool. Mix mayo or salad dressing with sugar. Add onions, green pepper, celery or other vegetables. Mix well. Add chopped tomatoes. Mix gently. Crumble 1/2 of cornbread in 2-quart casserole. Add bacon or bacon bits. Add vegetable mixture on top of this. Top with other 1/2 of crumbled cornbread. Can add paprika or bacon bits on top for color. Refrigerate. Can be made night before.
Add shredded cheese before mayonnaise mixture. Mix mayonnaise with sugar, then pour over mixture before you serve it. Add bacon bits on top of mayonnaise mixture.
Combine all ingredients except ginger ale. Stir until drink mix dissolves. Divide mixture evenly into 4 gallon size, heavy-duty zip-top plastic bags; freeze. Remove each bag 1 hour before serving. Place in punch bowl and break into chunks. Add 2 bottles ginger ale into each bag of mixture. Stir until slushy. Yield: 2 1/2 gallons or 2 1/2 quarts per bag of mixture.
Boil sealed cans of milk three hours with water covering cans throughout boiling. Let cool 10 minutes, then pour in pie crust. When completely cool, top with Cool Whip, nuts, chocolate chips, and cherries.
Crumble sausage into a 1-quart casserole. Add onion and pepper. Cover; cook in microwave 4 1/2 to 7 1/2 minutes, or until sausage is set and vegetables are tender, stirring once. Drain. Stir in remaining ingredients. Cover; microwave 6 1/2 to 9 minutes, or until heated through, stirring once.
Saute onions, green peppers and margarine. Mix eggs, milk, soup and flour. Add butter, onions and peppers. Place cooked broccoli and cheese in pie crusts. Pour mixture over them. Bake at 350° for about 50 minutes.
Soften gelatin in 1/4 cup consomme. Cook and drain broccoli, then chop fine. Heat consomme; add gelatin and stir until dissolved. Then add other ingredients. Pour into loaf pan or a mold. Place in refrigerator to congeal. Serves 10.