HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cake mix, fruit cocktail with syrup, 1 cup of the coconut and the eggs in a large mixing bowl. Blend and then beat at medium speed for 2 minutes.
Mix all together very well. Drop by teaspoonfuls in the 4 cups cooking oil until golden brown. Makes 50 hush puppies.
Let cheese and sausage soften to room temperature. Knead together cheese, sausage and Bisquick. Form into small balls. Bake at 400° for 15 minutes. Yields 5 dozen.
Heat oil in skillet. Add onion and saute until tender. Drain spinach. Add to onion and cook only until moisture evaporates. Cool. Beat eggs on low speed of mixer. Add cheese. Stir in onion and spinach mixture. Add salt and pepper. Pour into a 9-inch pie plate, spreading evenly. Bake at 350° for 40 to 45 minutes. Top should be nicely browned and tester come out clean.
Blend cream cheese, mayonnaise and salt. Fold in cream, oranges, dates, pineapple and ginger. Turn into an 8-inch square pan. Sprinkle with almonds. Freeze for 1 hour or until firm. Let stand at room temperature for 10 to 15 minutes to soften before cutting into squares. Serve with salad greens of your choice.
Mix shortening, sugar, brown sugar and egg together. Add vanilla and dry ingredients. Bake at 350°.
Grate cheese very fine. Cheese and margarine should be at room temperature. Mix by hand. Use the star design on cookie press. Place on ungreased cookie sheet. Bake at 325° for 15 to 20 minutes.
In a large saucepan, saute the bacon, carrots, onions and celery in oil until the onion and celery are transparent. Add flour; stir constantly. Slowly add water. Add remaining ingredients. Simmer approximately 3 hours.
Prepare jello. Using 1 cup jello, mix in all fruit, cranberry sauce and nuts. Chill in refrigerator until firm. This goes with chicken, turkey or pork.
Combine bread crumbs and poultry seasoning and toss together. Melt butter in skillet; add celery and onion and saute for 5 minutes. Beat eggs slightly; add milk, salt and pepper, then add the sauteed onion and celery to bread crumbs. Let stand 10 minutes. Stir well and pour into pan and bake for about 45 minutes. Enough for 5 1/2 or 6 pound roasting chicken. Also, spray the pan with Pam so the dressing won't stick in the pan and the pan can be easily washed.
Stir all ingredients together until well mixed. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 325° until golden brown (about 1 to 1 1/4 hours). This makes 10 to 15 slices.
Dissolve yeast in 1/4 cup of warm water; add sugar. Allow yeast to proof (foam) about 10 minutes. Add remaining 1 1/2 cups water, salt and 1 tablespoon olive oil. Add flour 1 cup at a time until mixture forms a ball (you may not need all the flour). Knead dough on floured work surface for 5 to 10 minutes until shiny and elastic.
Saute chopped onions in butter until tender. Add all other ingredients except cracker crumbs. Put in buttered dish and top with crumbs. Bake 25 to 30 minutes at 400°.
Preheat oven to 350°. Grease a 13 x 9 cake pan. Dice uncooked rhubarb into 1/2-inch pieces. Cream butter and sugar until fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to butter mixture. Add rhubarb and sour cream. Blend well. Batter will be thick. Pour batter into prepared pan. Combine topping ingredients, sprinkle over top. Bake 40 minutes. Serve warm with whipped cream. Can easily double or triple this recipe.
Cream butter, shortening and add sugar gradually; beat until smooth. Add egg yolks; beat well. Combine flour and baking soda and add to creamed cheese mixture, alternately with buttermilk. Stir in vanilla, pecans, coconut. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 degrees for 25 minutes.
Mix ingredients, except margarine, well; put into baking dish. Dot with 1 stick of margarine that has been cut into small squares. Bake at 375° for 45 minutes, or until golden brown.
In medium bowl, with mixer, at low speed, gradually beat the soup into the cream cheese until smooth. Beat in the onion and chili powder. Mash the avocado. Beat into the soup mixture. Serve with assorted raw vegies. Makes 2 cups.
Bring vinegar, sugar, cloves, peppers, allspice and salt to a boil. Add juice from beets and simmer for 3 minutes, stirring once or twice. Remove from heat and cool. Layer beets, shelled eggs and onions in a glass jar (with a tight lid). Pour pickling liquid over all. Cover jar tightly and refrigerate. Pickling takes at least 2 days.
Combine and store in airtight container. Add 1 1/2 tablespoons to 1 cup boiling water. Makes 50 servings.
Heat first 3 ingredients to 230°. Add peanuts. Cook to 300°. Add last three ingredients. Pour out on buttered marble slab. Stretch and pull until thin. Let cool. Store in airtight container.
Preheat oven to 350°. Melt margarine in a 13 x 9 x 2-inch baking dish. In medium saucepan, heat sugar and water until sugar melts. Cut shortening into flour. Add milk and stir with a fork only until dough leaves sides of bowl. Turn out onto lightly floured board and knead until smooth. Roll out dough into large rectangle, about 1/4-inch thick. Sprinkle cinnamon over apples. Sprinkle apples evenly over dough. Roll up dough, jelly roll fashion. Dampen edge of dough and seal. Slice dough into about 16 slices, 1/2-inch thick. Place in pan with melted margarine. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but crust will absorb it.) Bake 40 to 45 minutes or until brown.
Bring sugar, vinegar, turmeric, celery seed and salt to a boil. Add chopped cucumbers, onions and peppers, then return to a boil for 20 minutes. Pour into jars and seal.
Prepare broccoli as directed on package. Mix soup and cheese. Add cooked rice and drained broccoli and mix well. Bake at 350° for 30 minutes.
Cook rice. Place margarine on top of rice until it melts. Add corn, soup and cheese. Bake at 350° for 30 minutes.
Trim crust from bread; cut bread into 1-inch cubes. Melt cheeses and oleo in top of double boiler over hot water until of rarebit consistency. Remove from heat; fold in stiffly beaten egg whites. Dip bread cubes into cheese mixture until well coated; place on greased baking sheet. Refrigerate overnight. Bake at 400° for 12 to 15 minutes, or until puffy and golden brown. Yields about 4 dozen.
Combine first seven ingredients. Toss well. Add potatoes. Cover and bake at 425° for 1 hour, stirring at 15 minute intervals. Top with Parmesan. Serves 12.
Preheat oven to 425°. Cut potatoes into thin slices, but not all the way through. Place in baking dish and fan them slightly. Sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove from oven and sprinkle with cheeses. Bake for another 10 to 15 minutes, until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
Mix all ingredients together. Shape into 2 loaves. Take another 1/4 cup steak sauce and 1 tablespoon mustard and mix. Brush on both meat loaves. Bake in 350° oven for 1 1/2 to 1 3/4 hours.
Brown meat, salt, garlic and chili powder. Cover bottom of 9 x 13-inch pan with tortillas; then 1/2 of meat mix, 1 layer onions, 1 layer cheese, 1 layer tomatoes, 1 layer chilies and 1 layer chicken soup. Should make 2 layers. Bake at 375° for 30 minutes.
Mix apples with sugar; let stand while mixing other ingredients. Mix thoroughly and pour into 9 x 11-inch pan. Bake at 350° for 45 minutes.
Mix peach pie filling, pineapple tidbits, strawberries and bananas. Refrigerate until ready to use.
Preheat grill to medium. Combine the brown sugar, coriander, garlic, olive oil, chili powder, ground ginger, black pepper and salt in a small bowl; mix well. Rub the brown sugar mixture on both sides of the steak. Grill steak 8-inches from heat for 15 minutes, turning once. Cut diagonally across the grain into 1/4-inch slices.
Sift flour, soda, salt and cinnamon together. Place eggs and sugar	in mixer bowl. Beat	at medium speed until mixed. Beat in oil, a small amount at a time. Stir in flour mixture, carrots, pineapple, vanilla and peanuts. Pour batter in two greased loaf pans.	Makes 2 small loaves. Bake at 350° for 60 minutes.
Place all ingredients in 6 quart saucepot. Add 1 quart water. Bring to a boil;	reduce	to medium heat and cover. Cook 2 hours, stirring occasionally. Adjust seasoning	to taste. Serve with cornbread. Makes 4 servings.
Cut the top off each tomato. Scoop out pulp and seed. Salt inside of each tomato. Invert tomatoes and drain 15 minutes. In a small bowl combine the remaining ingredients. Fill each tomato with mixture.
Layer on 12-inch platter in order given. Sour cream should cover top with cheese and olives used as sprinkles. Chill. Serve with corn or tortilla chips.
In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-inch balls. Roll in sugar. Place on greased cookie sheet. Flatten with a glass. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Skin and coarsely chop tomatoes. Chop all vegetables and combine with tomatoes in a large colander. Let drain 3 to 4 hours.
Cut cheese and tomatoes into 1/4-inch chunks. Mix with corn. Chill. Serve with your favorite dressing or as is.
Mix together brown sugar, coconut and butter or oleo. Sprinkle 2/3 over crust. Add cherry pie filling and 3/4 cup chopped nuts.
Combine all ingredients, pack in loaf pan leaving space around the edge for it to drain. Cover loaf with catsup. Bake in oven at 350° for 45 minutes to one hour.
Beat eggs and add sugar gradually until thick. Add rest of ingredients and then put in ice cream freezer.
Combine potatoes and ham in buttered baking dish. Stir milk into mushroom soup. Add onion, salt and pepper to mushroom mixture and mix well. Pour over potatoes. Cover dish.
Place ingredients on skewer: meat, onion, mushrooms, pepper and pineapple. Repeat. Baste with Teriyaki Sauce. Broil about 20 minutes, turning and brushing with marinade every 5 minutes or grill on gas or charcoal. Serve with cooked rice.
In large mixing bowl, grate sweet potato as finely as possible. Add milk until mixture is real mushy. Add the eggs (slightly beaten), sugar, oleo (soft), vanilla and nutmeg; mix well. Bake in medium baking dish in a slow oven (325° to 350°) until pudding candies around edge (approximately 1 hour).
Mix first 4 ingredients in a saucepan. Stir in water and oil and heat 3 to 5 minutes until a ball forms in the pan. Remove to a floured surface and knead for one minute. Store in a plastic bag or airtight container in refrigerator.
In large bowl, combine all ingredients except pecans. Blend well. Stir in pecans. Pour into pie crust. Bake at 350° for 55 minutes to 1 hour or until knife inserted half way between center and edge comes out clean.
On medium heat melt margarine and marshmallows. Remove from heat; add milk and vanilla. Stir in pecans and all of graham cracker crumbs except 1 cup. (May have to use hands to mix.) When mixed well, place on foil on remaining crumbs and roll into the shape of a log roll. Refrigerate. Slice as desired.
In Season-Serve container, layer the greens, the cauliflowerets, the zucchini, the tomatoes and the onion.	To make the dressing, in a small mixing bowl, stir together the mayonnaise, the French dressing, the lemon juice, the horseradish, the Worcestershire and the hot pepper sauce.	Fold in the whipped topping. Spoon the dressing over the vegetables in	the serving container.	Sprinkle with paprika, if desired. Apply seal and refrigerate for	4 to 6 hours or overnight. Before serving, invert the container several times to toss. Garnish with carrot curls, if desired. Makes 8 to 10 servings.
Brown beef, onion, chili powder, salt and garlic powder. Combine all ingredients except tortilla chips. Break chips in half. In a 9 x 13-inch pan, layer sauce mixture, chips and beef mixture; repeat. Bake at 350° for 30 minutes. Sprinkle with cheese until melted.
In skillet with fat, brown venison and garlic on all sides and arrange in dish. Put vegetables in remaining fat and cook for 2 minutes. Add salt, pepper and water. Pour over meat. Bake in slow oven until meat is tender. Melt butter or oleo in frying pan and add flour. Add water meat was cooked in; boil until thick. Add sour cream and more salt, if needed. Pour over meat and vegetables. Serve with buttered noodles. Bake at 300° for 1 hour or until tender.
Mix all ingredients, except flour. Stir in enough flour to make batter stiff and workable. Roll and cut out. Bake at about 400° until cookies are slightly browned.
Mix all together. Bake in 350° oven for 1 hour. Serve hot or cold.
Form into balls. Refrigerate until solid. Stick toothpicks into each one and dip in melted chocolate. Refrigerate.
Stir Velveeta and salsa in saucepan over low heat until Velveeta is melted, then add ???. Serve hot with tortilla chips or vegetable dippers. Makes 3 cups.
Mix the yeast with the warm water and a teaspoon sugar. Allow the yeast to dissolve; set aside for 5 to 10 minutes. In large mixing bowl, mix the first 5 ingredients. Add the yeast mixture; mix well. Add sorghum; blend in. Stir in flour to make a stiff dough. Let rise until double its bulk. Make into 2 loaves; place in greased loaf pans. Bake at 400° for 25 to 30 minutes.
Spread the cream cheese in the bottom of a glass pyrex pan. Open can of chili and spread that over the cream cheese and heat in the microwave oven for about 7-8 minutes. After the chili is hot, spread cheddar cheese over and microwave until the cheddar cheese is pretty well melted. Serve with chips. It's a great and easy party dish!
Preheat oven to 425°. Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water; stir with rubber spatula until blended and dissolved. Make sure stays warm. Use a wooden spoon and stir in sugar, salt and 3 1/2 cups flour until a soft and slightly sticky dough forms. Put dough on well-floured board and knead 5 to 7 minutes, adding 1/2 cup flour. Cut dough in half, then into sixths. Make shapes or roll into 15-inch ropes for traditional pretzels. In small bowl, mix egg and water; brush on pretzels and sprinkle with salt. Bake 15 to 20 minutes or until golden brown.
Have butter and cheese at room temperature. Cream together and fold in dry ingredients. Mix. Divide into 3 rolls and refrigerate overnight. Slice thin and bake at 325° for 12 to 15 minutes.
Take cut-up chicken and put in large bowl. Pour buttermilk over chicken. Let set for 3 or 4 hours in refrigerator. Drain off buttermilk; salt and pepper to taste. Take chicken and roll in flour.
Cream butter and add sugar gradually. Then add egg. Mix and sift flour and baking powder and add alternately with milk to first mixture. Add caraway seed, vanilla and salt. Mix well. Put into prepared pan and sprinkle with extra caraway seed and sugar. Bake at 350° for 35 minutes. Serve hot with butter.
Mix all ingredients together. Place in a buttered casserole and bake at 350° for 45 minutes. Serves 12.
Bake one yellow cake mix in a greased and floured 11 x 16-inch jelly roll pan at 350° for 15 minutes. Cream together the cream cheese, vanilla instant pudding and 1 cup milk. Spread this mixture on top of the cooled cake. Sprinkle the crushed pineapple over pudding cake. Spread Cool Whip over pineapple. Garnish with coconut and chopped nuts.
Mix celery, water chestnuts and soup in a greased casserole dish. Top with butter and cracker mix. Bake 35 minutes at 375°.
Cream margarine and peanut butter with the sugar. Add 2 eggs, vanilla and soda, sifted with the flour. Drop by teaspoonfuls on lightly greased cookie sheet. Press with bottom of a glass or with the end of a spoon. Mark with a fork in a crisscross fashion. Bake at 350° for 8 to 10 minutes. Yields 5 to 6 dozen.
Wash fir tips and bring to a boil in water. Then simmer for 1/2 hour. Strain juice several times. Yields 4 cups.
Fry bacon until crisp; remove from skillet. Let cool and crumble. Brown ground beef with onions and bacon; drain any grease. In large bowl, combine remaining ingredients and mix well, then add meat mixture and stir. Put into greased casserole dish and bake for 45 minutes at 350°.
Mix butter, shortening, sugar and eggs until creamy. Mix in flour, cream of tartar, soda and salt. Preheat oven to 400°. Put 2 tablespoons sugar and 2 teaspoons cinnamon in bag. Roll cookies, shake in bag and bake for 8 to 10 minutes.
Boil the chicken until it is tender and then you debone it and mix with noodles. Let them cook until they are tender and then add cheese and stir until cheese melts; let it simmer about 5 to 10 minutes.
About 20 minutes before serving, in small saucepan over medium-low heat, cook bacon until browned. Remove to paper towels to drain. Meanwhile, in medium bowl, beat egg substitute or eggs and salt and set aside. In 12-inch skillet over medium heat in 2 tablespoons hot salad oil, gently stir rice until well coated with oil. Cook eggs in small amount of oil in a skillet, stirring eggs constantly, until they are set and about the size of peas. Then gently stir rice and eggs to mix. Spoon rice mixture into bowl; sprinkle with cooked bacon and green onion. Makes 4 servings. Each serving about 570 calories, 16 g. fat and 5 mg cholesterol.
Melt morsels in condensed milk. Add the oleo and salt. Add the vanilla and nuts. In a large bowl, combine the dry roasted peanuts and marshmallows. Pour chocolate mixture into mixture. Mix well. Spread into buttered 9 x 13-inch pan. Chill 2 hours.
Melt peanut butter and butter. In a large bowl, combine sugar and cereal and pour peanut butter mixture over it. Blend together with hands and form into 1/2-inch balls. Chill until firm. Melt butterscotch and chocolate pieces with a little paraffin wax. Dip balls and place on wax paper. Makes about 100.
Saute onion, celery and green pepper until tender, using the oleo. Fry meat slowly until slightly brown. Add to vegetables. Add soup, salt and pepper. Bake in a covered casserole at 350° for 30 minutes. Uncover. Add noodles over top of casserole. Bake for 10 minutes, uncovered. Serve hot.
Mix all ingredients and spread in greased 13 x 9 x 2-inch pan. Sprinkle with Parmesan cheese on top. Bake at 350° for 25 minutes. Put spaghetti sauce on top, if desired, and continue baking for 5 minutes more. Add pepperoni, if desired.
Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth. Cook, stirring until mixture is thickened and bubbly. Stir in salt and pepper. Stir in chicken, vegetables and eggs. Spoon mixture into lightly greased 12 x 8 x 2-inch baking dish.
Melt oleo and peanut butter in double boiler. Mix in sugar and crumbs. Press into buttered 9 x 13-inch pan. Melt chocolate chips with paraffin in double boiler. Pour over peanut butter mixture. Cut into small squares while warm.
Cook hamburger and drain off fat. Add onions. Cook pasta until tender. Add to hamburger. Add remaining ingredients. Bake for 30 minutes. Top with 8 ounces of Mozzarella cheese and bake 10 minutes or until bubbly and melted.
Preheat oven to 350°. Combine all ingredients and spread into greased 13 x 9 x 2-inch pan. Bake 25 to 30 minutes or until golden. Let cool and slice into squares. Store in covered dish.
Mix dry ingredients. Add liquid. Fold in berries and sprinkle with cinnamon sugar. Bake at 400° for 15 to 18 minutes. Makes about 30 muffins.
Mix uncooked rice and soup (condensed) together. Pour into baking dish. Thaw chicken. Season with garlic and lemon pepper. Cut into chunks. Put chicken on top of rice mix. Cover with aluminum foil. Bake at 350° for 1 hour.
Cream cheese and sugar. Add flour, salt and rind. Beat. Add vanilla, eggs and sour cream.
Butter sides of heavy 3-quart saucepan. In it combine sugar, milk and butter. Cook over medium heat to soft ball stage (236°), stirring frequently. Remove from heat and add chocolate, Marshmallow Creme, vanilla and nuts. Beat until chocolate is melted and blended. Pour into a buttered 9 x 9 x 2-inch pan. (For thinner pieces, pour fudge into 13 x 9 1/2 x 2-inch pan.) Score in squares while warm; cut when firm. Makes 3 dozen (1 1/2-inch) pieces.
Drain asparagus; reserve liquid. In medium pan, saute onion and margarine. Stir in reserved asparagus liquid, water and bouillon. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes. Remove from heat; stir in potatoes. Blend well. Add asparagus, half and half, dill and pepper. Return to heat. Heat slowly. Stir frequently.
Cream margarine, cream cheese, and powdered sugar in a mixing bowl. In a separate bowl, mix milk, pudding and Cool Whip and combine with the first mixture. Put 1/3 of cookies in bottom of a clean flower pot. Add a layer (1/2) of pudding mixture. Repeat ending with cookie mixture. Refrigerate overnight. Decorate with a plastic or silk flower. Variations: You can add gummy worms with some sticking out of cookie mixture. Also you can use French vanilla pudding.
Blend flour, butter and powdered sugar; press in pan with fingers. Bake at 350° until slightly brown, about 20 minutes. Place half of berries in baked crust. Add sugar and cornstarch to remaining berries; boil until clear and thick. Cool slightly; pour over berries in crust. Cool; cover with whipped cream and serve.
In large bowl, cream together shortening and the 2 cups sugar. Add molasses and eggs; beat well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to first mixture. Mix well and cover; chill.
*Do not use chocolate drink. For a richer chocolate flavor, chocolate syrup may be added to the milk.
Mix first 5 ingredients in saucepan. Bring to boil and boil for 1 1/2 minutes. Remove from heat and add remaining ingredients. Drop on wax paper or pour in dish and cut.
Mix all ingredients. Pour over shredded romaine lettuce and 1 chopped tomato.
You will need a large crock-pot or slow cooker. Prick the roast and sprinkle with meat tenderizer. Place all veggies in the pot. Sprinkle a little soup mix, then place meat on top. Add water and cover. Cook on low setting for 7 hours.
Cream eggs, sugar and margarine. Blend in flour. Pour in floured cake pan. Put in 350° oven for 45 minutes or until inserted knife comes out clean. Cool and ice or top with your favorite fruit.
Mix cookie crumbs and oleo. Put into 9 x 13 x 2-inch pan. Cut ice cream into slices and layer over crust.
Mix margarine, sugar, peanut butter and vanilla. Mixture will be very stiff. Roll into small balls. Chill overnight in the freezer.
Cream sugar and butter. Add egg and beat until smooth. Add bananas, flour, baking soda and walnuts; mix well. Bake in greased and floured loaf pan for 50 to 60 minutes at 350°. Makes 1 loaf.
Mix well. Shape into loaf. Pour an 8 ounce can of tomato sauce over loaf. You can use ketchup, if you like. Bake 1 hour at 350°.
Soften Cheez Whiz in microwave. Combine all ingredients and mix well. Pour in greased casserole dish and bake at 350° for 45 minutes or until browned on top.
Mix together and pour into pie shells. Bake at 350°. (Big pie shell, bake 45 minutes, 2 small pie shells, bake 30 minutes.)
Cook macaroni and drain. In large bowl mix sour cream and mayonnaise, relish, onion, cucumber and green pepper. Toss gently the macaroni with dressing mixture.
Mix oil, sugar, eggs and vanilla well. Add flour and dry ingredients, Mix well. Add crushed pineapple and bananas. Mix. Add coconut and pecans. Mix well. Mix by hand not a mixer. Bake at 350 for 1 1/2 hours in a greased Bundt pan. Cool thoroughly before removing from pan.
Mix in bottom of pan: brown sugar, cocoa and water. Add nuts if desired. Spoon a chocolate cake mix over this.
Cook macaroni; drain. Melt butter in saucepan. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until thickened. Stir in 1 cup of the cheese until melted. Combine macaroni and cheese mixture. Turn into a 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 30 minutes.
Cook broccoli until tender; add salt. Drain well. Combine all other ingredients except crumbs. Blend with broccoli and put in buttered casserole dish. Put crumbs on top and bake at 400° for 20 minutes.