HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients in order given. Roll by hand into small balls about 3/4 inch in diameter. Place on baking sheet. Bake at 325° for about 30 minutes. Roll in powdered sugar while hot. Repeat when cool. Makes three dozen. These freeze very nicely.
Cook butter, flour, salt, pepper, mustard and milk in saucepan for 5 minutes. Add green pepper and crabmeat to mixture and toss. Pour in baking dish and sprinkle with bread crumbs and dot with butter. Bake until golden brown on top at 325°.
Mix equal amounts of rice and chicken broth, then add about 2/3 can of water and another 1/4 can of rice. Salt to taste; add 1 tablespoon of butter. Microwave on High for 5 minutes. Add chicken; microwave on High for another 3 to 4 minutes.
Mix all together. Add walnuts last. Grease 2 bread pans. Bake at 325° for 1 hour.
Slice strawberries; break up angel food into bite size pieces. Mix all ingredients together. Spoon into dessert cups and refrigerate overnight. "Wonderful lo-cal dessert!"
In large bowl of mixer, cream butter and sugar until fluffy. Add egg yolk and beat well. Stir in flour and nutmeg. With lightly floured fingertips, spread evenly in 15 x 10 x 1-inch jelly roll pan. Beat egg white slightly and brush over top. Bake in preheated 275° oven until rich golden color, about 1 hour. While hot, cut in 2 x 3/4-inch bars; remove to racks to cool. Makes about 96.
Drain fruit. Soak gelatin in lemon juice, then dissolve over hot water. Blend cream cheese with mayonnaise and salt. Stir in gelatin.	Whip the cream until stiff, adding sugar gradually.	Fold in cheese mixture, nuts and fruit. Pour into baking pan lined with wax paper and freeze for 4 hours in top of refrigerator. Cut into squares and serve on lettuce.
Combine flour and Crisco; mix well with fork. Add salt and sugar and mix. After well blended, mix into a ball and refrigerate about 30 minutes. On lightly floured board, roll the pastry to an 11-inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9-inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under; press into an upright rim. Crimp edge. Refrigerate 1/2 hour. Preheat oven to 450°. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden brown. Cool on rack. Makes pastry for one-crust pie.
Cut Crisco into flour. Put into bowl or plastic bag and refrigerate until ready to use. Use 1 cup for 1 pie crust. Add cold water to make correct consistency. For 2 pie crusts, use 1 3/4 to 2 cups.
Sift together first 4 ingredients; cut in shortening. Blend in eggs and vanilla. Blend well into dough. Roll half of dough and put in large pan. Spread with filling. Top with rest of dough. Bake at 400° for 30 minutes. Cut into squares when cool.
Saute onions and mushrooms in margarine; add water and bouillon cubes. Heat to boiling and cubes dissolve. Add noodles and boil, uncovered, 3 minutes. Stir in broccoli, garlic powder and chicken. Add cubed cheese and cook until melted, but do not boil. Add milk and cook until hot.
For the liquid use juice from pineapple and enough water to make 2 cups. Combine with sugar and heat until sugar is dissolved. Add cranberries; bring to a boil and cook 5 minutes. Add pineapple, raisins, orange peel and pulp. Cook about 10 minutes or until thick. Refrigerate 24 hours before serving. Makes 12 to 15 servings.
Combine all ingredients, except cheese and chips. Toss lightly and turn into casserole. Top with cheese and chips. Bake at 450° for 10 minutes. If wanted, reheat for 10 minutes.
Combine bulgur wheat, boiling water and salt in bowl. Cover and let stand 20 minutes. Add garlic, lemon and oil; mix and refrigerate 2 to 3 hours. Just before serving, add the rest of ingredients. Season with salt and pepper to taste.
Mix whipped topping and Eagle Brand milk together. Add all other ingredients; mix together. Refrigerate and enjoy.
Simmer 4 cups water, celery, onion and bouillon for 20 minutes. Add carrots, potatoes, frozen vegetables and simmer for 40 minutes. Add cream of chicken soup and cheese, stir frequently to prevent cheese from burning or sticking. Add additional water or bouillon as needed for taste.
In a large bowl, with wire whisk or fork, mix olive oil, vinegar, mustard, sugar, celery seed, salt and black pepper. Set dressing aside.
Blend shortening and sugar until creamy. Sift dry ingredients together and add to creamed mixture. Add mashed bananas, lemon juice and nuts. Bake in well-greased 2 small loaf pans or 1 regular size bread pan. Bake at 350° for 50 minutes.
Combine milk, egg yolks and lemon juice. Stir well. Pour in pie crust and bake for 10 minutes or until pie is thick. Top with cool whip.
Mix peas, cheese, onion, carrot and bacon together. Drop Miracle Whip by teaspoonful onto mixture. Sprinkle with sugar. Drizzle with vinegar. Chill well. Mix right before serving.
Cream butter; add sugars. Gradually add milk, vanilla and eggs. Then add flour, salt, soda and baking powder, then add oats, coconut and corn flakes. Form in small balls. Place on ungreased sheet. Press down with fork. Bake at 350° for approximately 10 minutes.
Combine crumbs and other ingredients. Pour into pie plate and press to form shell. Bake 5 minutes at 275°.
Spread rectangles of crescent roll dough over bottom of cookie sheet with sides. Bake at 375° for 10 minutes or until rich golden brown. Let cool. Combine cream cheese, mayonnaise and salad dressing mix. Spread evenly over cooled crust. Chop fresh vegetables fairly small. Sprinkle generously over cream cheese mixture. Sprinkle grated Cheddar cheese over the top. Refrigerate. Cut and serve.
Save 3 or 4 onion rings for topping. Place the rest in the bottom of a baking pan (8 x 8 x 2-inch). Cover onions with ground beef; break lightly with a fork, but do not pack down. Sprinkle with salt, basil and oregano; top with saved onion rings.
Cook sausages in boiling water until done, 10 to 12 minutes. Slice thin. In heavy 5 to 6-quart Dutch oven or stockpot, brown sausage slices and ground beef, stirring to separate beef into small pieces. Remove meats from pan. Saute onion, green pepper, celery and garlic in remaining fat in pan. Spoon off excess fat. Return meats to pan. Add tomatoes, barbecue sauce, kidney beans and seasonings. Heat to boiling, reduce heat and simmer, uncovered, 50 minutes, stirring occasionally. Serve topped with cheese. Makes 16 cups.
Combine and cook the first 6 ingredients until thick. Then layer the mixture in between bananas and wafers.
Combine first 7 ingredients in large kettle; boil for 3 minutes. Cover and let stand overnight. Dissolve baking soda in coffee. Mix in remaining ingredients. Bake in a 9 x 13-inch pan at 350° for 1 hour. (Recipe can be doubled or tripled and baked in loaf pans for Christmas gifts, etc.)
Butter 8 inch square pan; set aside. Melt chocolate and chips in heavy saucepan over very low heat, stirring constantly. Remove from heat. Stir in condensed milk, chopped pecans and vanilla until combined. Spread in prepared pan. Arrange pecan halves on fudge. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Bring to room temperature before serving. Makes about 2 pounds.
Cook rice the day before and refrigerate overnight. Heat oil in deep skillet or wok. Cook rice in it, stirring steadily and pressing out lumps, until lightly browned. Add meat, onions, salt and pepper. Cook 1 minute, stirring constantly. Make a hollow in the center and pour eggs into it. Stir until they begin to set. Mix into rice mixture. Blend in parsley and soy sauce.
Melt margarine in large skillet. Add all ingredients except cheese. Cover and cook until potatoes are tender and browned, turning potatoes occasionally. Remove from heat. Sprinkle cheese over top and let melt. Serve.
Chop tomatoes, cucumbers, peppers and onions to relish consistency. Mix with salt and set aside for 12 hours. Drain well and press out extra liquid. Heat vinegar, sugar and spices. Add chopped vegetables and bring to a boil. Pack into jars and seal at once.
Melt butter in 9 x 13-inch pan. Pour into potatoes, etc., in large mixing bowl. Bake in 9 x 13-inch pan at 375° for 30 to 45 minutes or until brown.
Prepare Success rice according to package directions; drain. Combine remaining ingredients in a saucepan. Heat until cheese is melted. Stir to blend well. Serve over hot cooked rice. Garnish with red bell pepper or tomato slices, if desired. Serves 4.
Combine first 3 ingredients. Add the flour, baking powder, soda and remaining ingredients. Mix well and either drop by teaspoon onto a greased cookie sheet or make into small balls in the palms of your hands and put onto the greased sheet. Press with a fork. Bake for 10 to 12 minutes at 350°. Makes 6 dozen.
In a wide nonstick frying pan, melt 2 tablespoons butter or margarine over medium heat. Add scallops and cook, stirring just until opaque (1 or 2 minutes). Remove with a slotted spoon and set aside.
Mix water and soup mix together, then mix with meat and eggs. Mix remaining ingredients together. Put half mixture in 9 x 13-inch dish. Brown meatballs in skillet. Lay on top of mixture, pour remaining mixture over meatballs. Bake at 325° for 20 minutes, covered with foil. Uncover and bake 20 minutes more.
Mix all ingredients except vanilla. Bring to a full boil and cook for 5 minutes. Remove from heat and beat, adding vanilla. Start spreading on cake before it seems thick enough. If it gets too stiff, add a little cream or milk. Makes enough for 3 layer cake.
Mix marinade and pour over chicken. Marinate at least 12 hours. More is better. Grill chicken, basting with marinade, if you like.
Combine all ingredients, except turkey; bring to a boil. Add breast. Simmer for 2 to 3 hours, turning often, pulling turkey from bones with a fork as it cooks. Remove bones and serve.
Pierce steak on both sides. Place in covered dish or bowl and marinate overnight. Charcoal on grill about 5 minutes on each side.
Dissolve jello in 1 cup boiling water. Set aside to cool. Mix the cream cheese with pineapple juice, then add remaining ingredients. Pour into mold. Chill until set. After set, pour a little warm water over mold to empty.
Place in blender and process 30 seconds. Makes 2 large servings. May add 1 1/2 cups fresh chilled fruit.
Fry ground round until brown; drain. Add pinto beans and jalapeno pinto beans. Stir in taco sauce and taco seasoning mix. Pour into a large baking dish or pan. Cover with grated cheese. Put crushed taco nacho cheese on top and bake at 350° for 20 minutes or until cheese is bubbly. Serve over chopped lettuce and tomato.
Combine ingredients. Roll until thin. Cut cookies. Place on tin and put filling between 2 cookies. Bake at 350 15 minutes or until golden brown.
Preheat oven to 350°. Mix all ingredients in large bowl. Pour into casserole dish and bake at 350° for 30 minutes.
Blend together all ingredients and place in muffin papers in muffin tins. Freeze. After frozen, take from tins and place in Ziploc bags. Serve as a special dessert or on a lettuce leaf, garnished with cherries.
In a large pot, melt butter. Add onion, garlic and chicken. Brown chicken on both sides. Add milk, parsley flakes and soup. Simmer for 30 minutes.
Mix sugar and milk in saucepan. Heat over medium heat until mixture reaches soft-ball stage. Remove from heat and add rest of ingredients; stir until completely mixed. Pour in greased (margarine) square pan. Put in refrigerator. Cut into squares.
Prepare rice and cool in refrigerator. Prepare sun-dried tomatoes as directed. Chop cheese, tomatoes and onion and mix with rice. Add enough dressing to moisten and hold ingredients together. Refrigerate.
Heat oven to 375°. Grease large baking sheet. In large bowl, with fork, combine whole-wheat and all-purpose flours, 1/2 cup oats, salt, baking powder, baking soda, cherries and caraway seed, if desired.
Melt 1 stick of butter. Mix coconut, nuts, Eagle Brand milk, vanilla and food coloring. Pour butter in. Mix in powdered sugar until in firm ball. Pinch off pieces and set in refrigerator to chill.
In a saucepan, blend 1 can cream of celery soup and 1/2 cup milk, then add 4 ozs. sharp cheddar cheese, shredded, (1 cup). Stir until cheese melts on low heat. Pour into the noodle mixture and turn into a 2 quart casserole. Top with bread crumbs (we use the Italian style). Bake at 425° for 25 minutes.
Mix all ingredients together. Top with crushed Ritz crackers. Melt 1 stick of margarine and pour on top. Bake at 350° for 30 minutes.
Boil head of cabbage in large pot until leaves feel limp. Remove and drain; cut off leaves individually. Mix together beef, sausage, onion and rice. Put small amount in middle of cabbage leaf and roll. Secure with toothpick. Place cabbage balls in deep pot and cover with tomato juice. Put lid on pot and bake at 350° for 1 hour or until tender. Don't forget to remove toothpick before eating!!
Combine pretzel crumbs with sugar and butter. Spread in a 9 x 13-inch pan; press firmly. Bake at 400° for 7 minutes. Cool 1 hour.
Mix together. Beat well. Bake 35 to 40 minutes at 350°.
In a wok, saute vegetables and salami in oil until vegetables are tender. Add rice; mix well and push to side of wok or pan. Melt 2 tablespoons butter in wok or pan and scramble 3 eggs until set. Mix together all ingredients.
Bake cake as usual. Slice layers into two layers each, making four layers. Crush Heath bars and mix into Cool Whip. Frost with Cool Whip mixture between layers, tops and sides. Store in refrigerator until time to serve.
In mixer bowl, combine egg yolks, cheese, mayonnaise, bouillon and horseradish. Beat until smooth. Spoon or pipe into reserved whites. Garnish with olives. Refrigerate.
Pour buttermilk into a shallow pan. Add onion rings and allow to soak 30 minutes. Combine egg, salt, baking powder, water, flour, oil, lemon juice and pepper; stir until smooth.
Prepare noodles. Steam broccoli for 5 minutes. Combine hot noodles, broccoli and olive oil. Toss well.
Cream butter and sugar, 1/2 cup of sugar at a time; add eggs, one at a time and mix in well. Combine flour and salt; add to butter mixture, a small amount at a time. Stir in buttermilk and then pour butter into unbaked shell and bake in preheated 300° oven for 1 1/2 hours (until pie is a golden brown). Sprinkle the pecan halves on top of pie and let it cool thoroughly.
Put cooked zucchini in bowl with 2 tablespoons lemon juice; set aside. Mix all ingredients together with zucchini. Pour into unbaked pie shell.
Cream first 4 ingredients together. Add the remaining ingredients and mix well. Bake in a greased and floured pan for 20 to 30 minutes at 350°. Cool slightly and cut into squares.
Combine first 8 ingredients and brown. Cook noodles; add 1 Tbsp. salt and 1 Tbsp. oil to water. Put cooked noodles on bottom of 9 x 13 inch baking pan. Layer cottage cheese, meat mixture, mozzarella cheese, parmesan; repeat, ending with parmesan. Bake at 300° for 1 hour.
Layer in crock-pot the stew meat, onion soup mix, potatoes, carrots, cream of celery soup, cream of mushroom soup, tomato sauce and bay leaf (optional). Do not stir. Cook 6 hours on low.
Cut Prosciutto into cubes, smaller than 1/2 inch. Melt the butter in a large casserole over low heat.	Add Prosciutto and saute lightly for 1 minute. At the same time bring a pot of cold water to a boil. Add salt and 1 teaspoon olive oil to water, then add pasta and cook to desired texture. Drain the pasta and add it	to the casserole with the Prosciutto. Immediately pour the cream over the pasta and season with salt, pepper and nutmeg. Gently mix all the ingredients together, then add the cheese. Mix again; transfer to a warmed serving dish and serve immediately.	Serves 8.
Bake cornbread mixes according to directions on package. Cool and crumble into a large bowl. Add corn, mayonnaise, tomatoes, peppers, onions, cheese and seasoning to suit your taste. It's delicious!
Place hash browns in a 9 x 12-inch pan. Mix sour cream and mushroom soup together, mix with hash browns, add Cheddar cheese and mix. Pour melted butter over top; crush cornflakes into fine crumbs. Sprinkle over entire top of potatoes. Bake at 350° for 35 to 40 minutes.
Grease a 9 x 12-inch pan. Stir together margarine, 1 egg and cake mix. Then press into bottom of pan, leaving slight edge all around. Then blend together 2 eggs, cream cheese and confectioners sugar. Pour over first mixture. Then sprinkle with pecan chips. Bake at 350° for 30 minutes. Don't use butter brickle cake mix.
Mix the butter, sugar, milk, and cocoa. Boil for 2 minutes. Add the remaining ingredients and mix well. Drop by teaspoonfuls on wax paper to cool and harden.
Combine buttermilk and soda and let stand for 5 minutes. Pour into deep 4-quart, stainless steel pot. Add sugar and syrup. Slowly bring to boil, stirring constantly, and bring to soft ball stage. Remove pan from heat and let cool slightly. Beat with wooden spoon (you may use a hand mixer, but be careful as it will set up quickly) until smooth and creamy and reaches butterscotch color. With spoon, swirl into mounds on wax paper. Let cool, then store in airtight container.
Put 1/2 of Oreos in bottom of deep cake pan. Then mix other ingredients together and pour on cookies. Put the rest on top.
Place melted butter in deep dish. Mix together other ingredients. Pour over melted butter. Do not stir. Empty one can of fruit over all. Bake at 350° until brown.
In large bowl, mix oleo into dry cake mix. Set aside 1 cup. Press remaining mixture into 13 x 9-inch baking dish. Spoon pie filling over mixture. In small bowl, combine reserved cake mixture and coconut. Sprinkle over pie filling. Bake at 350° for 45 minutes or until golden brown.
Completely thaw spinach. Squeeze dry. Mix mayonnaise, sour cream and Ranch dressing together. Add spinach. Chop water chestnuts fine. Add to mixture. Refrigerate. Serve with cut-up veggie and cracks. Low in calorie; high in flavor.
Beat eggs on high for 5 minutes. Gradually beat in 1 cup sugar. Stir in 2/3 cup pumpkin and teaspoon of lemon juice. Stir together 3/4 cup flour, 2 teaspoons of cinnamon, 1 teaspoon of ginger and 1/2 teaspoon nutmeg. Fold into pumpkin. Spread in greased and floured 15 x 10 x 1-inch pan. Sprinkle 1 cup nuts on top. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll up cake and towel together. Cool. Unroll for filling. Trim around edge. Beat until smooth the powdered sugar, cream cheese, margarine and vanilla. Sprinkle with powdered sugar. Roll up and chill well. Slice and eat.
Drain pineapple. Soften cream cheese with a little of the juice. Whip up Dream Whip according to the directions. Whip up soft swirl. Mix with cream cheese. Beat until well mixed. Add pineapple. Refrigerate.
Place oil and sugar in bowl and blend well. Add one egg at a time and beat well. Add the remaining ingredients and mix until batter is smooth (batter is very soft). Divide in five and place in greased and floured bread pans. Brush with milk. Bake in 350° oven for 20 to 25 minutes. Remove from pans and slice while hot, then let cool for 10 minutes. Place flat on cookie sheet and return to oven until lightly golden in color (about 10 minutes).
Put apples in a mixing bowl; sprinkle with sugar and cinnamon. Fold in Cool Whip. Serve in a dessert cup.
Cream sugar and cheese. Divide into 3 parts. Put peppermint and green color in 1 section. Put butter and 1/2 teaspoon yellow in 1 section. Put lemon and 1/2 teaspoon yellow in last section. Press into molds; air dry 2 hours.
Pour into a greased 9 x 13-inch pan the pineapple chunks. Sprinkle over this the coconut. Dump and smooth over this the cake mix. Dot entire surface with butter pieces. Do not mix! Bake at 350° for 45 to 50 minutes until light brown; cool and cut into squares.
Place beans in a heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.
Put evaporated milk, chocolate pieces and salt in a 1-quart saucepan. Stir over low heat until chocolate melts completely and mixture thickens. Take off heat. Stir in marshmallows until melted and mixture is smooth. Cool to room temperature. Spoon half of ice cream into wafer shell. Cover with half of chocolate mixture. Repeat with rest of ice cream and chocolate. Top with pecans. Freeze about 5 hours.
Mix sugar, cocoa, margarine and milk together; bring to a boil. Add peanut butter, oats and vanilla. Mix until oats are covered with chocolate mixture. Drop on wax paper and let cool.
Work butter and cheese together with hands or wooden spoon. Add flour and mix, then add Rice Krispies. Roll in marble size balls and press with a fork. Sprinkle with red pepper or paprika. Bake at 325° for 12 to 15 minutes.
Cook bacon crisp; crumble. Combine 2/3 cup bacon drippings with next 5 ingredients. Heat and stir until thickened. Add potatoes, onion and bacon; toss, heat through (makes 5 pounds).
Makes 6 servings. Brown chuck and onion in frying pan. Drain. Add sauce. Simmer 10 minutes. Break spaghetti into thirds. Cook according to package. Rinse and drain. Mix with sauce. Melt butter in small saucepan. Stir in flour and salt. Slowly add milk and water. Cook over medium heat. Stir constantly until thick. Add 1/2 cup cheese and Parmesan cheese. Stir until melted. Spread 1/2 spaghetti mixture in the bottom of 10 x 6 x 2-inch baking dish. Spoon all of cheese sauce over this and add remaining spaghetti sauce on top, then add 1/2 cup cheese on top. Bake at 350° for 15 to 20 minutes.
Combine cake mix and dry gelatin mix to this. Add cooking oil and milk. Add eggs, one at a time, beating on medium speed with electric mixer. Fold in strawberries and pecans. Pour into a lightly greased and floured 13 x 9 x 2 oblong pan (or 3 or 4 round cake pans). Bake in 350° oven for 40 minutes to 1 hour or until toothpick comes out clean.
Cook all ingredients except milk until tender. Drain, saving liquid. Blend potato mixture until smooth. Return to pot, adding the broth you saved and the milk. Stir well. Heat on low just until mixture is hot. Serves 6 people.
Preheat oven to 350°. Brown ground beef, onion, salt, pepper and garlic. Add tomato paste and tomato sauce. Simmer for 15 minutes. In casserole dish, layer ground beef mixture, cheese and biscuits until all ingredients are gone. Bake for 30 minutes.
Mix strawberries, jello, pineapple, bananas and apples. Let set and chill. Mix sour cream, cream cheese and nuts. Spread over chilled jello mixture.
Dissolve jello in hot water. Add thawed strawberries; add strained pineapple and stir. Pour 1/2 of mixture into mold or Pyrex dish. Chill until thick. Spread sour cream evenly over jello; add remaining jello mixture. Chill overnight until set.
Beat 3 eggs. Blend with sugar. Add flour and blend. Add fruit, peeled and cubed. Butter 9-inch square pan and line with buttered wax paper. Bake at 350° for approximately 30 minutes. Serve warm with whipped cream.
Mix cornstarch and cold water. Stir in boiling water and cook to thicken. Cool. Add lemon juice to egg whites and beat to soft peaks. Add sugar gradually. Add cornstarch mixture. Beat until well blended. Bake at 350° for 10 to 12 minutes.
Melt margarine and mix with crushed pretzels. Press down as crust in 9 x 13-inch ovenproof dish. Bake 10 minutes at 350°. Let cool.
A line shack on the mountain. I cooked a Betty Crocker apple pie mix. As I took it from the oven, it ended upside down on the hard dirt floor. Harvey Robinson was there, he dearly loved pie. He looked at that pie on the floor and said, "I could just cry!" He and my nephew Preston Brunst got forks and sat down on the hard dirt floor and proceeded to eat what they could of the pie before getting to the dirt.
Cream together the butter and sugar; add eggs and mix well. Mash the bananas, then add to the butter. Sift together the dry ingredients; add to the butter and blend well. Stir in the nuts, cherries and chocolate chips. Pour into 2 large or 3 small loaf pans. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients, except flour and flavoring. Beat until smooth, then add flour; beat until smooth. Add flavoring and beat. Bake at 350° for about 1 hour and 15 minutes, or until golden brown.