HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the liquid ingredients; stir in Bran. Mix dry ingredients; add to first mixture. Pour into muffin tins, either greased or lined with paper liners. Fill tins 2/3 full. Bake at 350° for 15 minutes. Store remaining batter, covered, in fridge up to 4 weeks. Stir well before using.
Cook vermicelli; drain and rinse. Add onion soup mix, oil and soy sauce. Mix until onion soup mix is dissolved. Add all other ingredients. Serve hot.
In medium mixer bowl, beat cream cheese until fluffy. Gradually add lemon pie filling, beating well after each addition. Pour into graham cracker crumb crust. Chill 2 hours or until set. Refrigerate leftovers. Serves 9.
Layer the first 4 ingredients in a casserole dish. Drain peas and add. Spread the mayonnaise over the peas and sprinkle sugar over mayonnaise. Add cheese and top with bacon. Chill in refrigerator for several hours before serving.
Combine all ingredients except cheese; pour into baking dish. Bake at 400° for one hour. Remove from oven; top with cheese. Return to oven and allow cheese to brown. (I add one small can tomato paste for more taste.) Simple to make and is a very tasty dish.
Mix and bake cake according to package directions. Use 3 round pans or 2 round pans and split cake into 4 layers.
Boil 2 cups of rice separately. In a separate pan on medium heat, place sliced sausages. After removing sausage, let sit in a bowl. Then add 1 tablespoon of vegetable oil. Add Adobo seasonings, garlic powder, black pepper and salt to oil. Stir spices together. Add the onions, green peppers and tomato slices. Stir-fry for 2 minutes. Add 6 ounces tomato sauce; if desired more sauce.
Mix sugar and cornstarch, then add water. Cook until thickened. Add Jell-O; stir until dissolved. Cool to room temperature. Mound strawberries in pie crusts. Pour Jell-O over and chill. Top with Cool Whip or whipped cream. Serves 12.
Mix all ingredients and top with bread crumbs. Bake at 325° for 30 minutes. Serves 4 to 6.
Measure all ingredients into a quart container that has a lid. Fill with water. Store until needed. For a gallon, multiply each item by four.
Preheat oven to 375°. Mix first 6 ingredients in large bowl until well blended. Fill each shell with heaping tablespoonful of spinach mixture and place in a 13 x 9-inch baking dish. Top with spaghetti sauce. Cover and bake 30 to 40 minutes until thoroughly heated.
In skillet brown ground beef and onion, for 5 minutes. Add green chilies at the end of cooking period. Drain.
Brown sausage with all ingredients except bread crumbs. Add to bread crumbs. Moisten with warm water until "sticky" mixture. Stuff a 15 to 19-pound turkey. Extra dressing may be cooked in covered buttered casserole for about 1 1/2 hours.
Cream butter or margarine, brown sugar, granulated sugar, eggs and vanilla until light and fluffy. Combine flour, baking soda and salt. Add to creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet.
Peel peaches and cut into halves. Place in pastry shell, cut side up. Mix sugar, melted butter and beaten eggs. Pour over the peaches and bake in 425° oven for 30 minutes.
Bake until soft at 375°, about 1 to 1 1/2 hours. Cut in half. Remove seeds. Scoop out insides. Leave the half shells intact. In the blender or mixing bowl, add the brown sugar, butter, salt and orange juice. Whip until smooth and creamy. Spoon into the acorn squash shells and sprinkle with cinnamon, if desired. Serves 4.
Combine the milk, sugar and salt in a saucepan; bring to a boil. Reduce heat; slowly add the Cream of Wheat, stirring constantly. Simmer 5 to 10 minutes, until the Cream of Wheat thickens. Remove from heat; quickly stir in beaten egg yolks, then the lemon rind and almond extract.
Put 2 large cloves of garlic and 1 tablespoon dill seed in bottom of each quart jar. Pack cucumbers in jars. Mix turmeric, vinegar, alum, water and salt together and stir well. Pour over cucumbers in jars and seal tightly.
Combine eggs, oil and zucchini; blend. Add remaining ingredients to zucchini mixture. Bake about 1 hour at 350°. Makes 2 loaves.
Cook beef and onion; drain. Add beans, sauce, seasoning and 1/4 cup cheese. Begin with 2 1/2 cups chips on bottom of pan; cover with chili. Bake at 350° for 20 minutes. Spread sour cream over chili; add balance of chips and cheese. Bake 3 to 4 minutes. Serve hot.
In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well but, do not knead. Place in a greased bowl; cover and let stand in a warm place until doubled, about 1 hour. Sprinkle with a little flour, punch down and turn onto a lightly floured board; divide in half. Roll out each half into a 12 x 8 inch rectangle; brush with margarine.
Fry together sausage and ground beef. Drain. Add Velveeta, oregano, Worcestershire sauce, salt and pepper. Stir until melted. Spread on cocktail rye bread. Freeze on cookie sheets. Place in plastic bags to store when frozen.
Melt oleo and cheese and pour over cooked carrots. Crush crackers and mix with 3 tablespoons of melted oleo. Put on top of carrots and cheese. Bake at 350° until bubbly, about 20 minutes.
Mix in 2-quart casserole and bake in oven at 350° for approximately 1 hour; stir once. Bake in microwave for 10 minutes on High; change to 50% heat and cook 25 minutes.
Put margarine in 3-quart casserole dish. Microwave on High 45 to 60 seconds, until melted. Mix in seasoning. Add nuts and stir to coat. Microwave on High 7 to 9 minutes or until margarine is absorbed. Stir a couple of times during the 7 to 9 minutes. Spread on paper towels on baking sheet. Makes about 4 cups.
Combine milk, pecans and coconut in large bowl. Add 2 packages jello (dry). Stir thoroughly. Refrigerate overnight. Form into small balls. Roll in remaining jello.
Saute onion in oil until crisp-tender. Add curry powder and cook 1 minute, stirring constantly. Add chicken broth; bring mixture to a boil. Cover, reduce heat and simmer 15 minutes. Stir in rice. Cover and cook over low heat 50 minutes or until liquid is absorbed. Stir in vegetables and chicken. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Cover and bake at 350° for 30 to 35 minutes.
Cut biscuits in half; flatten a bit. In center of each half, place 1/4-inch cube of cheese and 1/4 teaspoon tomato sauce. Add a spritz of oregano. Fold and crimp edges with a fork. Fry in oil until golden; drain. May be frozen. If frozen, put on cookie sheet in 375° oven for 10 minutes.
Toss the nuts with chocolate and flour. Set aside. In bowl of an electric mixer, beat brown sugar and butter until very smooth. Add eggs, one at a time, beating until combined. Beat in corn syrup, molasses, liqueur and vanilla until smooth. Stir in nut mixture. Pour into crust and bake in a 325° oven until deep golden, about 20 minutes. Tent tart with foil supporting foil on either side of dish with an empty tin can. Bake until edges are set, but center still jiggles when shaken, about 40 minutes more. Let cool on rack, then chill at least four hours to firm. Serves 12.
Combine ingredients; mix well and fold in the mandarin oranges. Bake at 350° for 30 to 40 minutes in a 9 x 13-inch pan.
Mix ingredients and boil 5 to 7 minutes. Beat until ready to spread. Cover cake layers.
Preheat oven to 350°. Grease 9-inch square pan. Arrange peach halves on bottom. Sift flour, baking powder, salt and cinnamon. Cream butter and lemon extract until soft. Add sugar gradually until creamy. Stir in eggs, one at a time. Mix in dry ingredients until smooth and spoon batter over peaches. Sprinkle top of batter with mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Bake for 35 minutes.
Grease a 9 x 13-inch pan. Mix eggs, cans of corn and sour cream. Add cornbread mix and melted butter. Bake at 350° for 35 to 40 minutes.
Bring corn syrup and sugar to a rolling boil. Remove from heat. Add the jello; stir until dissolved. Pour over popped popcorn. Mix with hands; form into balls.
Beat butter, cream cheese and sugar. Add vanilla and flour. Roll dough 1/4-inch thick. Cut into favorite shapes and place on ungreased cookie sheet. Decorate with 10x sugar mixed with small amount of milk to make icing.
Heat olive oil and brown chicken pieces on all sides. Sprinkle chicken with salt and remove from pan. Add onion, garlic and green pepper. Saute until vegetables are tender. Add rice and saute until rice is golden. Add saffron, chicken and hot water. Cook about fifteen minutes. Add the shrimp, peas, mussels and pimento. Cook another fifteen minutes. After that, let it set in pan fifteen minutes before serving. Serves 6 people. Buem Apetite!
Beat eggs. Mix bread crumbs and milk. Combine with eggs and seasonings. Fold in ground beef and onion. Careful not to mix too much. Pour into quart baking dish. Bake at 350° for 30 minutes or until done. Put 2 cups Cheddar cheese on top of meat dish. Add large amount of mashed potatoes on top of cheese. Add 1 cup Cheddar cheese on top of potatoes. Put in broiler oven until cheese melts and edges are golden brown.
Blend soup, sour cream and milk. Pour over potatoes and onions. Sprinkle cheese, then melted butter over that. Top with chips. Bake in a 9 x 13-inch pan or casserole for 1 hour at 370°.
Place croutons on bottom of a 9 x 12-inch prepared pan. Top with cheese and sausage. Beat eggs, milk and mustard. Add mushrooms and soup. Pour mixture over ingredients in pan. Refrigerate overnight. Bake, uncovered, at 300° for 1 1/2 hours. Let set 5 minutes and cut. Serves 6.
Drain artichokes and mash well. Mix everything in together and cook for 8 minutes in the microwave. Serve with crackers. Oh so yummy!
Place chicken breasts in a large container with cover. Mix remaining ingredients for marinade. Pour over chicken. Turn chicken; cover and refrigerate 24 hours, turning several times. Cook over	hot coals, turning and basting at 8 to 10 minutes intervals for approximately 30 minutes or until done. Delicious.
Preheat oven to 350°. Butter oblong pan. Cream butter and brown sugar until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Add flour and salt, beat until well mixed. Fold in walnuts, then chocolate pieces. Pour batter into pan and smooth the top. Bake in center of oven for 30 to 35 minutes or until cake tester comes out clean. Cool in pan before cutting into 2-inch squares.
Sift together first 5 ingredients. Add milk, salad oil and vanilla, mixing until smooth. Add chopped nuts and pour into a greased 8 x 8 x 2-inch pan. (A nonstick pan or one coated with nonstick cooking spray may be used.) Mix together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over entire batter. Bake at 350° approximately 45 minutes. Yield: 6 to 8 servings.
Beat eggs thoroughly and add sugar, vanilla and evaporated milk. Add fruit, mixing well. Pour into ice cream freezer can and fill to line with whole milk. Freeze according to manufacturer's directions.
Mix sugar and cocoa. Add milk and bring to a boil over low heat. Boil for 2 minutes. Stir only 1 or 2 times while boiling. Remove from heat and add peanut butter, oatmeal and vanilla. Drop from teaspoon on waxed paper or foil.
Cream the cheese; add Cheddar cheese and all other ingredients except parsley flakes. Fold in parsley flakes. Chill and mold into 2 balls. Roll in chopped nuts. Store in refrigerator.
Mix flour, margarine and pecans for pie crust. Pat into 9 x 13-inch pan and bake at 350° for 15 to 20 minutes. Let cool. Cream powdered sugar and cream cheese together and fold in half of Cool Whip. Spread on cooled crust. Beat together pudding mix and milk for 2 or 3 minutes. Stir in vanilla. Spread over cream cheese mixture. Spread remaining Cool Whip over butterscotch layer. Refrigerate 2 or 3 hours or overnight.
Mix first 5 ingredients in pan until cheese melts, slowly. Warm tortillas, one at a time, in dry skillet. Fill with 2 tablespoons sauce. Roll and place seam down in 9 x 13-inch pan (spray pan with Pam and put a little sauce in bottom first). Spoon remaining sauce over enchiladas and bake at 350° for 30 minutes.
In baking dish, combine crushed pineapple, low-fat Russian dressing, chopped onion and poppy seed. Place chicken in pineapple mixture. Spoon mixture over chicken. Bake at 375° for 40 minutes. Serve over rice.
Cook spaghetti in salted water; drain well. Keep hot. Saute garlic lightly in butter in a large frying pan. Stir in parsley, mushrooms and liquid, clams and juice and pepper. Heat to boiling. Simmer for 5 minutes. Season with salt, if needed. Pile spaghetti into a large bowl; spoon hot sauce over and serve. You may top with 6 scrubbed and steamed littleneck clams (left in shell).
Cream together butter, Crisco and sugar. Add eggs, one at a time. Add milk and vanilla alternately with flour, baking powder, salt and cocoa. Bake in greased and floured tube pan at 325° for one hour and 20 minutes.
After measuring flour, sift it 4 or 5 times. Cream margarine, butter and cream cheese together until fluffy. Add sugar; mix on high speed until fluffy. Add eggs, alternately with flour. Mix well after each addition. Add vanilla. Mix well and pour into a well greased tube pan. Bake in a preheated 325° oven for 1 hour and 25 minutes. Do not open door and peek.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Sift dry ingredients together and add alternately with milk and extract. Bake in greased loaf pan at 350° to 375° for 45 to 60 minutes or in 2 greased cake pans at 375° about 25 minutes. Frost as desired.
Cream sugar, butter and egg yellows. Add melted chocolate. Mix soda in milk. Then add milk and flour. Beat well. Add vanilla, salt and egg whites. Pour into three 9-inch cake pans. Bake at 350° until done.
Pour 2 cups boiling water over Nabisco bran and set aside. Cream sugar, Crisco, eggs, buttermilk and dry ingredients. Add bran mixture and raisins last. Place in refrigerator. Will keep 2 months. Makes 60 muffins. Bake at 400° for 18 minutes. Bake as you want them. Makes gallon jar. Keep covered. Don't stir after you put in refrigerator. Just dip out into muffin tins.
Cover cucumbers and onion with vinegar, dill weed and sugar and marinate for 2 or 3 hours in fridge. Pour off vinegar; drain on paper towels.
Use number of chicken breasts for the number of people. Pound chicken breasts, place 1/2 to 1 whole green chile in center, add cheese (sliced or grated) and cilantro. Roll up and secure with toothpick. Beat egg. Mix flour, cornmeal and 1/2 package taco seasoning. Dip chicken in egg and then roll in flour mixture. Bake 45 to 60 minutes at 350°.
Mix sour cream, mayonnaise and taco seasoning together. Layer on platter: Bean dip, sour cream mixture, green onions, olives, tomatoes and cheese. Serve with tortilla chips.
Grease and flour 9 x 13-inch pan. Melt caramels and 1/3 cup evaporated milk together in double boiler. Set aside. Mix together first 4 ingredients, it will be fairly dry. Press half of mixture into bottom of pan. Bake at 350° for 5 minutes. Remove from oven and sprinkle chocolate chips over. Pour caramel mixture over chips. Cover with remaining batter. Bake at 350° for 30 to 45 minutes. Refrigerate and cut.
Pour juice and water into bottom part of 8-cup percolator. Place other ingredients in basket top. Allow to perk. Serve hot.
Mix the first 4 ingredients and shape into patties; brown. In an ovenproof pan, mix the soup, gravy mix and 1/2 can water. Add the thoroughly cooked patties and bake in slow oven 20 to 30 minutes. Serve over hot noodles or rice.
Drain pickles. Cut in slices. Fill jar halfway with pickle slices. Put in 2 cups sugar and 2 tablespoons tarragon vinegar. Fill jar with remainder of pickles. Shake well every time you go by refrigerator.
Cut shortening into flour with a fork. Add buttermilk. Blend together just until moistened. (DO NOT OVERBEAT.) Pat out on floured cloth; cut into 2-inch rounds. Bake at 425° for 5 to 8 minutes.
Combine mix, water, eggs and 1 teaspoon sugar. Saute apples in butter until soft. Pour apples into greased 9 x 13-inch pan. Sprinkle nuts over apples. Pour pancake batter over apples and nuts. Combine cinnamon and the remaining sugar; sprinkle over batter. Bake at 450° for 12 to 14 minutes or until pancake is puffed and sugar is melted.
Cut pork into cubes. Mix salt, black pepper and red pepper together. In large pan mix thoroughly the seasonings and meat together. Add fennel seed to meat mixture and mix well. Cover and refrigerate. Clean pork casing by rinsing in warm water, then let water run through the casing to clean inside. Grind meat with chilli plate first, then with sausage plate to stuff sausage in casing. Cook sausage in 350° oven for 1 hour or until done.
Put brown sugar and butter in a small pot and cook until bubbling. Remove from heat and stir in vanilla and sour cream.
Arrange broccoli in buttered casserole. Mix soup, mayonnaise, lemon juice and cheese. Spoon over broccoli; top with crackers and nuts. Bake, uncovered, in 1 1/2-quart casserole for 20 minutes at 350°.
In a saucepan, combine water, milk and margarine. Bring to boiling. Stir in noodle mix. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes. Stir in zucchini. Cook over medium heat about 3 minutes more or until noodles are tender. Do not boil. Gently stir in drained shrimp or fresh shrimp. Heat through.
Mix sour cream, cream cheese and taco seasoning. Spread in 8 x 8-inch pan. Add picante sauce. Top with finely shredded lettuce, chopped tomatoes and shredded cheese.
Mix all together and put potato chips on the top of the macaroni. Put in oven about 5 minutes to get golden brown.
Cut end from unsplit frankfurter roll. With fork, hollow out enough center to hold a frankfurter. Spread hollow generously with mustard. Insert frankfurter. Wrap in wax paper and chill. Cut into slices. Dot each slice with a bit of pickle relish.
Cream 1 cup of sugar and cream cheese. Add 2 teaspoons of vanilla and eggs and mix until creamy. Pour into muffin pan lined with aluminum type cupcake papers. Bake 30 minutes at 300°. Remove and cool 5 minutes.
Heat oven to 400°. Pour oil into a skillet. Mix cornmeal, eggs, buttermilk and mayonnaise and pour into skillet. Bake at 400° until golden brown. Cut into wedges to serve.
Grease 2 (9-inch) layer cake pans. Sprinkle with flour, shaking out excess. Sift flour once before measuring. Preheat oven to 350°. Put into small bowl the bananas. Beat on medium speed until mashed. Measure out 1 cup. Sift the flour, baking powder, soda and salt together. Put into large bowl the shortening, sugar, eggs and vanilla. Beat on high speed for 1 1/2 minutes, scraping bowl while beating. Stop mixer. Add buttermilk or sour milk. Add sifted flour mixture alternately with mashed banana while beating on medium speed. Scrape bowl while beating and beat only enough to blend, about 2 minutes. Pour batter into prepared pans. Bake at 350° for 30 to 35 minutes. Remove from pans. Cool.
Combine first 6 ingredients in a shallow dish. Dip fish in milk and dredge in cornmeal mixture. Place in a lightly greased 13 x 9 x 2-inch pan and drizzle with margarine. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork.
Beat cake mix, pudding mix, milk and eggs together. Pour into 3 oiled and floured cake pans. Bake at 350° for 25 minutes or until done. Cool. Spread frosting between layers.
Brown sausage and hamburg. Add Velveeta cheese until melted. Add remaining ingredients. Stir until well mixed. Spoon onto party rye (can be frozen and placed in Ziploc bags). Heat in 350° oven until melted slightly on top (bubbly).
Cook until thick. Cool some. Pour 1 cup or more if desired sliced strawberries in baked pie crust. Pour thickened part over strawberries. Chill. Top with whipped cream or Cool Whip. Makes 1 pie. Can be used with fresh peaches or berries.
Mix 1 cup chopped nuts with all other ingredients. Save 1 cup to roll cheese ball. Makes 3 cheese balls. (These freeze well.)
Mix all ingredients together well and shape into balls. Brown in skillet in a little lard. Take meatballs up and put in bowl.
While spaghetti is cooking, saute green peppers and onion in 2 tablespoons of butter. When onions and pepper are tender, combine with all other ingredients except cheese. Put in well-greased casserole. Bake in a 350° oven for 1 hour. Just before taking out of oven, spread cheese over top and let stay in oven until melted.
Cream butter and sugar together. Add eggs, one at a time, beat after each one. Add buttermilk, soda and flour. Add 1/2 candy that has been cut in thin slices, also raisins, pecans and coconut that have been dredged with flour. Mix all ingredients together. Bake 1 hour at 350° or until done when tested with toothpick.
Cook green pepper and mushrooms in 2 tablespoons butter until tender, but not brown. Push vegetables to one side and blend salt and flour in butter; stir in cream. Cook and stir until sauce thickens and bubbles. Add chicken and heat, stirring occasionally. Meanwhile, in small bowl, blend egg yolks, paprika and 4 tablespoons of softened butter. Set aside. To chicken mixture, add sherry, lemon juice and onion juice. Have chicken bubbling, then add yolk mixture all at once, stirring until blended. Immediately remove from heat. Stir in pimento; serve at once over toast or in puffy pastry shells.
Cook 1 hour. Add 2 cans of kidney beans; mash 1 of them. Cook another hour. Real good.
Cook noodles, celery, onion and green pepper together until tender. Drain. Mix in all other ingredients. Turn into greased casserole dish. Bake at 350° for 30 to 40 minutes.
Melt almond bark and peanut butter chips in glass container in microwave until melted (1 minute on High, stir, then another minute and stir until melted). Stir in peanuts and shoestring potatoes. Drop by teaspoon on cookie shet. Refrigerate until set. These can be frozen until ready to use.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, then ham and onion powder in ungreased rectangular baking dish, 13 x 9 x 2-inch. Mix baking mix and milk. Pour over (evenly) soup mix. Bake 27 to 30 minutes. Let stand at least 5 minutes. Pie crust can be substituted for Bisquick. Serves 8 to 10.
Brown rice in small amount of oil. Add enough water to cover rice. Add all the remaining ingredients. Cook until rice is done.
Cook dried beef in butter until edges frizzle. Push meat to one side; blend flour into butter. Add milk all at once. Cook, stirring constantly, until thick and bubbly, gradually incorporating dried beef. Add worcestershire and dash of pepper. Spoon over buttered toast. Serve 2.
In medium bowl cream sugar, butter and shortening. In small bowl, beat eggs until lemon in color. Mix in large bowl flour, salt and baking powder. Add eggs, sugar mixture, flavorings and milk. Blend well. Bake in greased, floured tube pan for 1 1/2 hours at 350°.
Fry hamburger and drain grease. Add stewed tomatoes, and all the ingredients except the spaghetti to the pan. Add spaghetti and simmer until noodles are done. Serve.
Put onions in a crockery bowl. Mix all other ingredients together in a saucepan and bring to a boil. Pour over the onions. When cool, cover and refrigerate overnight. Makes good onion sandwiches or a topping for tomatoes or just plain as a side dish. Makes 3 cups.
Brown hamburger and drain. Add mushroom soup, catsup, pepper, salt and paprika. Heat thoroughly. Add sour cream. Remove from heat and mix well. Serve with noodles.
Mix water and yeast and let set for 10 minutes. Add flour, sugar and baking soda; mix with pastry blender until well blended, then add butter Crisco. Blend until looks like coarse crumbs. Add buttermilk. Blend well until ball forms. LET SET OVERNIGHT. DO NOT REFRIGERATE.
Make dough using all ingredients except chicken and gravy. Place chicken and gravy in baking dish. Drop dough by spoonfuls over chicken and gravy. Bake at 375° for 45 minutes.
Combine pumpkin with brown sugar, white sugar, molasses, salt and spices. When mixed well, add eggs; blend well. Add cream; mix well. Pour into unbaked pie shell.
Place fruit in large baking dish. Mix flour, sugar and nutmeg. Stir into fruit. Mix in blender 1 cup flour, milk and butter; spread over fruit. Combine 1 cup sugar and water in blender. Pour over mixture in baking dish. Bake at 350° for 50 to 60 minutes.