HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all dry ingredients well. Add butter/egg mixture to flour mixture and mix well. Add by fourths, 1 quart buttermilk. Mix thoroughly until all dry ingredients are moist. Grease and flour large Dutch oven or aluminum pans. (Can use Baker's Joy spray.) Bake at 325° for 1 1/2 to 1 3/4 hours. Bread should be brown on top and tester come out dry when tested in the middle. Cool. Slice and butter. Great with tea or coffee.
Mix all ingredients until creamy and well blended. Spread on platter. Sprinkle with your choice of veggie, toppings and shredded cheese. Serve with taco chips (plain).
Brown onion and hamburger. Add seasonings. Add all other ingredients and simmer for about 30 to 45 minutes.
Add butter and onions to large pot and cook until tender. Add flour and stir constantly for 1 minute. Slowly add 2 cans chicken broth, then 3 cans water. Add broccoli, then salt and pepper to taste. Cover and simmer for 1/2 hour stirring occasionally. Add Kluski noodles and cook until al dente (approximately 15 minutes). Add 4 to 5 cups milk and the cheese. Heat through and serve.
Add sugar to cranberries. Leave set overnight. Drain. Add crushed pineapple, seeded California grapes and small marshmallows. Add Dream Whip and Jell-O. Chill overnight and serve.
Bake at 325°. Roll or sprinkle powdered sugar over them while still hot.
Spread softened cream cheese on bottom of ungreased baking dish, round, glass. Top with chili, onions and green chilies. Spread shredded cheese over this mixture; top with olives. Bake, uncovered, for 20 minutes at 375°. Serve sour cream on the side with tortilla chips and corn chips.
Stir together flour and baking powder in a bowl. Add tamari sauce, water and egg. Stir until smooth (if too thick, add more liquid). Pour oil into a large pan or wok heated to 375°.
Preheat oven to 350°. Score ribs on both sides between bones, or cut all the way through. Lay ribs in bottom of roasting pan with tight-fitting lid. Combine coffee, liquid smoke, sugar and Worcestershire; pour over ribs. Cover and bake in oven 2 hours or until ribs are almost tender. Remove cover and continue baking until ribs are browned and tender, another 20 minutes or so. Ribs may be turned over after 10 minutes to brown other side.
Combine in bowl or mixer oil and sugar. Add eggs one at a time. Sift together next 5 ingredients into oil and egg mixture. Add apples and nuts and mix well. Add vanilla. Pour into a buttered and floured 9 to 10-inch tube pan. Bake at 325° for 1 1/4 hours. Remove from oven and let rest in pan.
Mix all ingredients and drop onto cookie sheet. Bake at 375° for 12 to 15 minutes.
Brown meat and onion; drain. Add zucchini to meat and onion. Pour sauce over zucchini and sprinkle Italian seasoning over sauce. Add cheese on top.	Cover and cook	over low heat until zucchini is tender. A nice, one-dish meal.
If you have a slice of salt pork or bacon, it is good to have on the bottom or top. Bake at 350° or 375° for about an hour.
Combine flour and sugar together, blending until no lumps remain. Add remaining ingredients. Cook over medium heat until mixture is thick. Good on grilled chicken, pork chops and spareribs.
Melt stick of butter in 9 x 13-inch pan in oven. Beat chicken breasts flat with saucer. Take chicken and roll-up. Wrap cheese and chicken, then wrap ham around. Secure with toothpicks.
Combine the first 4 ingredients and cook over medium heat until thick, stirring constantly. Allow to cool and pour over strawberries in the crust. Chill and top with whipped cream.
Blend soup, lemon juice, pickles and dill in a bowl. Toss with celery, apple, beets and potatoes. Chill 4 hours or more. Serve on salad greens.
Saute onion and peppers in oil. Add rice; cook over medium heat until tanned; stir constantly. Add tomato paste, salt, pepper and broth. Mix and cover tightly. Simmer without stirring for 35 to 40 minutes. Add shrimp and peas. Mix well. Cook an additional 5 minutes until shrimp is done.
Preheat oven to 425°. Butter a 1 1/2-quart casserole. Combine tuna, peas, broth and rice. Pour into prepared dish. Roll out prepared biscuit dough to 6 x 10-inch. Sprinkle with cheese and roll like a jelly roll. Cut into 1/2-inch slices. Place on top of casserole. Bake 15 to 20 minutes.
In heavy skillet, saute apple slices in butter briefly just until apples soften. Sprinkle with brown sugar and cut cheese into small pieces over apples. Let skillet remain over heat just until cheese begins to melt. Serve over whole wheat toast or with toast on the side. Makes 2 ample servings.
Mix all ingredients in a greased 9-inch square cake pan. Bake at 500° for about 20 to 25 minutes.
Heat oven to 400°. Stir vegetables, chicken and soup in ungreased 9-inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until brown.
Place first 6 ingredients in a blender. Blend 2 minutes on low speed. Then add mayonnaise. Blend 1/2 minute on low speed. Stir in remaining Bleu cheese. Refrigerate for at least 24 hours. Dressing will keep for 4 or 5 days. Recipe can be doubled.
Put raisins in lower crust before adding filling and have upper crust as loose as possible as the filling swells when baking. Bake in slow oven.
Mix butter, dill weed and onion. Cut each biscuit in half. Roll in mixture and place on ungreased pan. Bake at 400° for 12 to 14 minutes. May use onion powder, parsley flakes or Parmesan cheese. Any mixture is good.
To Prepare: Wash turkey wings thoroughly. Place wings in casserole dish (preferably one with cover). Before placing wings in dish, cut off wing tips. Boil the sweet potatoes until nearly done. Remove from water; set aside until wings are three-quarters done or cooked. Once wings are placed in dish for cooking, pour honey over all the meat. Mrs. Dash seasoning is optional; if to be used, sprinkle the seasoning over the meat before pouring the honey over the meat. Add approximately 3/4 cup water in casserole dish. Cover and bake in oven of 350°. Test the wings and when wings are done, place sweet potatoes over meat. Pour small amount of honey over potatoes. Squeeze 1/4 piece of lemon over food. Place casserole dish back in oven and bake until honey is glazed over meat. Serve.
In kettle, saute onion and garlic in oil until limp. Add ground Pilgrim boneless chicken and braise. Add water and tomato sauce. Add remaining ingredients. Mix well, cover and simmer 4 hours (if time permits). Makes 8 servings of 2/3 cup each.
Mix hot dogs and other ingredients together in a 2-quart pan. Heat on low until hot dogs are heated through, about 20 minutes.
Heat oven to 350°. Sift flour, salt and baking powder. Mix with 1 cup sugar. Stir in milk to make batter. Melt butter in a large, deep Pyrex dish. Pour batter over melted butter; do not stir. Pour peaches and 1 cup sugar over batter mixture. Bake at 350° for 1 hour. In the process of baking, the batter rises and the peaches sink.
Mix softened ice cream and flour. Spoon into 6 greased muffin tins. Bake at 425° for 10 to 12 minutes.
Roll gingersnaps, add melted butter and pat in a 9-inch pie tin. Bake 8 minutes at 375°. Soak gelatin in cold water. Mix 3/4 cup sugar, cornstarch and salt. Add egg yolks; beat well. Add milk slowly, stirring constantly. Cook over boiling water, stirring constantly until mixture thickens and coats spoon. Add gelatin, stirring until dissolved. Divide mixture in half. To one add unsweetened chocolate and vanilla. Mix and spoon into crust. Cool remaining half. Beat egg whites until foamy. Add cream of tartar and beat; gradually add remaining sugar and beat until stiff. Fold into cooled custard and add rum. Spread over chocolate mixture. Before serving, cover with sweetened whipped cream. Garnish with chocolate (grated).
Combine first 5 ingredients. Fold in crabmeat. Place into lightly greased 2 cup baking dish. Bake at 400° for 20 minutes.
Stir milk and lemon juice together. Add grapefruit and pour into baked pie shell. Chill. Top with whipped cream if desired. A real treat for Floridians!
Combine olive oil, lime juice and red pepper in a large Ziploc baggy. Shake well; add chicken and marinate for at least 15 minutes. Cook pasta and drain. Add butter and lime; toss and keep warm. Remove chicken from marinade (discard marinade). Heat 1 tablespoon oil and cook chicken. Remove chicken; add garlic to skillet and cook until lightly browned. Add salsa and bring to a boil. Arrange pasta and chicken on plates; top with salsa mixture. Garnish with fresh lime slices. Serves 4.
Cook milk and dates in saucepan for about 10 minutes, stirring frequently, until spreadable. Add pecans. Spread on crackers. Bake at 350° for about 5 minutes (do not overcook).
Combine hot roll mix, yeast and sugar. Stir in hot water, butter and egg until dough pulls away from sides of bowl. Turn dough out onto a lightly floured cutting board. With floured hands, shape dough into a ball. Knead dough for 5 minutes. Cover and let rise in warm place for 5 minutes. Roll dough into a 15 x 10 inch rectangle.
Beat egg yolks until thick and lemon colored. Gradually add 3/4 cup plus 2 tablespoons of sugar, vanilla and nutmeg; beat well. Slowly stir in rum and brandy. Cover and refrigerate overnight. Place chilled mixture in punch bowl. Gradually stir in cream and milk. Beat egg whites until soft peaks form. Gradually add 3 tablespoons of sugar; beat until stiff. Fold whites into chilled mixture. Sprinkle with nutmeg as desired. Yields 2 1/2 quarts.
Combine all ingredients and mix well. Put mixture into a greased casserole dish. Bake at 350° for 45 minutes. Remove from oven and sprinkle with remaining cheese. Return to oven and bake 15 minutes more.
Thoroughly combine corn flakes, 1/2 cup of the soup, onion, egg and horseradish. Mix in ground beef. Portion meat mixture into 6 parts; shape into individual loaves. Place on foil lined baking sheet. Mix together remaining soup, brown sugar and mustard; spread evenly over meat. Bake in a 350° oven for about 35 minutes, or until meat is cooked. Serve, garnished with parsley, if desired. Yields 6 servings.
Grease Bundt pan. Layer frozen rolls. Mix cinnamon with white sugar. Pour over rolls. Sprinkle chopped nuts, brown sugar and dry pudding mix. Slice and dot butter over rolls. Cover with cloth. Place in dry place overnight. Remove cloth and bake at 350° for 30 minutes.
Wash and core apple. Cut into wedges. Spread peanut butter on wedges. Serves 2 children.
Mix all ingredients about 24 hours ahead of time. Serve as a dip or spread on any type of crackers.
Mix all together and refrigerate. Better if sets up for 1 hour. Great with bagel chips.
Wash zucchini, but do not peel. Cut into 1/4-inch slices. Place zucchini and water in a deep 2-quart heat resistant, non-metallic casserole. Cover and heat on Full power for 7 minutes or until tender. Add remaining ingredients and stir to combine. Heat, uncovered, on Full power for an additional 2 minutes.
Combine all ingredients; cook for 10 minutes, stirring occasionally to prevent sticking. Pour into jars and seal. Process pints for 15 minutes and quarts for 20 minutes at 10 pounds in pressure canner. Makes 9 pints.
Combine all ingredients. Blend well and put in jars. Store in refrigerator. To serve, heat sauce thoroughly. Cut up wieners and dip into sauce.
Cook rice according to package directions. Stir in soup. Add next 6 ingredients and mix well. Turn into a 3-quart casserole; sprinkle with buttered bread crumbs on top. Bake at 350° for about 1 hour.
Mix hamburger meat, onion and bell pepper. Cook until medium done. Drain grease off. Combine all ingredients in a deep casserole dish. Bake at 350° for 1 hour.
Combine all ingredients and place in 9 x 13-inch baking dish. Bake at 350° for 40 minutes. May substitute mushroom and chicken soup and add chopped onions.
Beat 3 egg whites until stiff. Set egg whites aside and beat cheese mixture with rotary beater until smooth. Fold egg whites into cheese mixture. Brush a deep 9-inch pie pan with soft butter. Sprinkle generously with graham cracker crumbs. Bake at 300° for 1 hour.
Drain and flake the salmon. Mix together the lemon juice, salt and pepper and add to the salmon. Add the beaten egg yolks, bread crumbs, melted butter and celery. Fold in stiffly beaten egg whites and mix lightly. Pour salmon mixture into greased mold and cover with buttered bread crumbs; set the mold in a pan of hot water. Bake in a 350° oven for 30 minutes; unmold.
Cream sugars with shortening. Add vanilla and eggs. Sift flour, baking powder, soda, salt and cinnamon. Add to creamed mixture, then add quick oatmeal.
Prepare a pan of corn bread. After bread is cooked, crumble in a large container. Boil hen until tender. Save broth. Pour broth over cornbread. Mix in remaining ingredients. Take chicken off bone and stir into the dressing (I don't put the fat in the dressing). Taste to see if more sage or salt or pepper is needed. If not, bake at 350° for 1 hour.
Mix first 5 ingredients, and bring to a slow boil on medium heat. Boil for 1 minute. Remove from heat and add peanut butter and oats. Stir to blend, then drop by teaspoonful onto waxed paper.
Place roast in a crock-pot and sprinkle with seasonings. Let cook for 18 hours on low or 8 hours on high. At last 3 hours, place on top the onions and bell peppers. Use warmed thick tortillas and garnish with your favorite toppings: salsa, guacamole, sour cream, etc.
Simmer onion, carrots, potatoes and water together for about 15 minutes. Add bouillon, corn (if desired) and cooked bacon. Simmer for about 10 minutes more. Melt butter in another large saucepan and add flour. Cook for about 1 minute, then add milk and cheese. Cook until smooth and thick, then combine with vegetables. Simmer over low heat until ready to serve. This can also be put in a crock-pot and simmered on low for several hours after cooking.
Cook, crumble and drain sausage; blot with a paper towel. Combine all ingredients and put into 9 x 12-inch pan. Refrigerate for 12 hours or overnight. Bake at 350° for 35 minutes.
In a large container, mix tomatoes, tomato paste and sauce. Add peppers and onions. Cook until tender. Brown ground beef; drain. Add all ingredients together and mix well. Cook on low heat until done. (Best if simmered 6 to 8 hours in a crock-pot.) Feeds a large crowd.
Mix equal portions sour cream and mayo (start with 4 tablespoons each; add more if needed). Mix and chill.
Makes own crust. Grease a pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes by hand. Pour into prepared pie plate. Bake for 50 to 55 minutes at 350°. Insert knife to test for doneness.
Place flour on baking sheet and bake at 400° for 20 to 30 minutes, stirring every 7 minutes or until flour is brown (color of pecan shells). Works well in toaster oven. While flour is browning, coat a large pot with nonstick cooking spray and saute garlic, onions, bell peppers, celery and parsley until tender. Gradually stir in browned flour (roux). Gradually add water, tomatoes and seasonings. Bring to a boil; lower heat and cook for 15 minutes. Add crabmeat, shrimp and fish, cooking another 20 minutes. Add green onions, cooking until all seafood is done. Discard bay leaf and cloves before serving; serve over rice. Yields 10 to 12 servings.
Mash bananas, then dissolve scant teaspoon soda in them. Well cream sugar with shortening. Then add well beaten egg. Mix all well and add last 2 scant cups of flour, salt and baking powder. Bake at 350° until "cake tests" done.
Cream oleo; add Romano cheese, onion, sharp cheese and stuffing. Mix well. Add eggs. Squeeze spinach dry and chop some more. Mix the spinach and oleo mixture together. Roll into 1-inch balls. Freeze until ready to use or use immediately. Bake 15 minutes at 350°.
Combine first 5 ingredients in large bowl; make a well in center of mixture. Combine eggs and next 3 ingredients. Add to dry ingredients stirring just until moistened. Place paper baking cups in muffin pans and coat with cooking spray. Spoon batter into paper cups filling 3/4 full. Bake at 425° 20 to 22 minutes. Remove from pans immediately. Makes 36 mini muffins.
Drain and save pear juice liquid. Measure and add water to make 1 1/2 cups liquid. Heat. Add jello and stir until melted. Add remaining ingredients, except pears. Add pears when slightly thickened. If made in a pan and cut into squares, this will easily serve 12 or more.
Mix Karo and sugar together and heat to almost boiling point. Then add peanut butter. Stir in Rice Krispies. Press into 9 or 10-inch pie plate. Cool. Fill pie plate with softened ice cream. Top with small amount of Cool Whip and chopped nuts. Freeze. Cool a few minutes in warm water before cutting.
Preheat oven to 375°. Cream butter. Beat in sugar gradually. Then add eggs, corn syrup, vanilla and salt. Blend well. Stir in chocolate chips, nuts and bourbon.
Mix all ingredients together and store in airtight container. The amount of spice may be adjusted to taste. To serve hot tea, mix 2 heaping spoonfuls of mix to 1 cup boiling water.
Cream Crisco, sugar and salt. Add 1/2 cup milk, flour and 1/2 cup milk. Add flavorings and eggs. Bake at 350° for 1 hour and 15 minutes. Put in cold oven. Bake in tube pan.
Prepare dinner as directed on package, except using 1/2 cup milk. Saute red pepper flakes and green peppers in margarine until tender. Add vegetables and ham to dinner. Mix well. Pour into 1 1/2-quart casserole. Bake at 350° for 25 to 30 minutes or until hot. Makes 4 to 6 servings.
In large skillet, melt 1/2 the salted butter; in it, saute the onion over moderate heat for about 8 minutes, or until soft and transparent but not brown. Transfer to Cuisinart. In same skillet, melt remaining salted butter. Add chicken livers; cook over quite high heat for 3 to 4 minutes, stirring and tossing the chicken livers almost constantly, until they are brown on outside but still slightly pink within. Pour cognac over them, ignite and let the flame burn out.
Combine corn oil, sugar, eggs, flour, carrots, soda, salt, cinnamon, allspice, vanilla, cornstarch and nuts. Mix until blended. Turn batter into greased and floured 13 x 9-inch pan and bake at 350° for 40 minutes to 1 hour. Let cool, then frost with Cream Cheese Icing.
Layer the first 5 ingredients in the order listed. Spread the mayonnaise over top of layered ingredients. Sprinkle the sugar over mayonnaise. Top with grated Cheddar cheese and bacon bits. Refrigerate for 24 hours before serving. Serves 16.
Mix yeast with 1 tablespoon sugar. Melt butter, add stout and heat until lukewarm. Pour into a large bowl. Add molasses and half of flour; mix well. Add yeast, salt, orange peels, fennel seed and some flour, gradually, leaving one cup of white flour. Beat well until dough is smooth and firm. Cover with a clean towel and allow to rise in a warm place until almost doubled in bulk.
Wash beans and cook with ham hocks in 3 qts. of water. When beans are done, mix flour with small amount of water into a smooth paste. Add sour cream and milk; mix well. Add to the bean soup. Add vinegar and cook until soup comes to a full boil. Season with salt and pepper to taste.
Layer first 6 ingredients in order given. Mix the mayonnaise, and sugar. Spread on top of layered salad. Sprinkle grated cheese and crumbled bacon on top.
Chill evaporated milk thoroughly. Whip at high speed. As milk thickens, gradually add sugar. Add Kool-Aid and mix thoroughly. Spoon into pie shells. Add whipped topping and refrigerate 1 to 2 hours.
Pour dressing over peppers in large bowl. Let stand for 30 minutes. Broil 4 inches from heat for 6 minutes, basting occasionally. Serve.
Grind cranberries, orange and lemon. Dissolve Jell-O in boiling water. Let cool. Add sugar, nuts and celery to cranberries, orange and lemon. Mix well, then add Jell-O. Better if made 2 or 3 days before serving.
Combine cream cheese and Equal, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pineapple and vanilla; pour over crust. Bake at 450° for 10 minutes. Reduce oven temperature to 250° and continue baking for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Makes 10 to 12 servings.
Cream together butter, sugar, eggs, and vanilla. Add flour, baking powder, the 1/4 cup pineapple juice, crushed pineapple and sour cream. Mix well and turn into a well greased tube pan. Bake at 350 degrees for 55-60 minutes. Cool in pan 10 minutes. Remove from pan and drizzle with a mixture of 1 cup powdered sugar and 2 tbsp. pineapple juice. Sprinkle with almonds.
Layer tamales and corn in casserole dish. Pour hot tamale juice over this. Bake 1 hour at 300°. Last 5 minutes, top with cheese and melt.
Preheat oven to 350°. Butter 2 loaf pans. Beat eggs; mix in shortening and 2/3 cup of water. Stir in pumpkin pie filling, salt and spices. Stir this in pumpkin mixture, using wire whisk. Pour into loaf pans. Bake for 65 minutes until toothpick inserted in center comes out clean. Cool on racks in pans. Remove when cool. Serves 6.
Remove bones from salmon. Add all ingredients, except egg white. Beat the egg white until stiff and fold into the salmon mixture carefully. Place in buttered loaf pan and bake in a moderate oven (300°) until brown. Serve with cream of mushroom sauce made by heating 1 can of mushroom soup and adding 1 teaspoon Worcestershire sauce.
Sift together all dry ingredients and then beat in 2 whole eggs. At low speed, add 1/4 cup of milk. At same speed, add 12 ounces of melted butter. Gently fold in 1 pound of well drained blueberries. Grease and flour your muffin tins or use paper liners. Then scoop 2 ounces of mix into each tin or liner and bake at 400° for 20 minutes.
Grease a 9 x 13-inch pan and line it with dried beef, torn apart. Place chicken breasts on dried beef; place 2 strips of bacon on each breast. Combine sour cream and soup. Pour over chicken breasts. Bake 3 hours in all. Bake, covered, 2 hours and uncovered 1 hour at 275°.
Beat together eggs and sugar until well blended. Blend in syrup, pecans and vanilla. Pour mixture into pie shell. Bake at 350° for 45 minutes.
Spread 2 cans bean dip in a 10 x 13-inch pan or Tupperware dish. Mix the mayonnaise, taco seasoning mix and sour cream; spread on bean dip. Spread the avocado dip, then layer green onions on top, then layer tomatoes, black olives and shredded cheese. Refrigerate.
Combine beef, egg, onion, salt, black pepper and liquid smoke, blending well. Divide into quarters. Shape into patty. Wrap a strip of bacon around each patty. Hold with a toothpick. Place burgers on oiled broiler rack. Broil 5 to 6 inches from source of heat for 5 to 8 minutes on each side or until meat is done. Prepare as regular burgers.
Cook ground beef in skillet until browned. Drain excess fat. Add rest of ingredients. Simmer, uncovered, about 10 minutes, stirring occasionally. Makes 12 tacos.
Mix first 4 ingredients. Stir in oranges and juice. Bake in 3 round pans (greased, floured or sprayed with cooking spray) at 350° for 25 minutes.
Combine caramels, butter and cream; melt in microwave. Fold in corn flakes and coconut. This recipe can be doubled for the freezer.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for one hour and 15 minutes. Remove from pan and cool completely. Sprinkle with confectioners sugar on top.
Cream butter, peanut butter, sugar and brown sugar. Add eggs, one at a time. Add vanilla. Stir in dry ingredients, then chocolate chunks. Bake at 350° for 10 to 12 minutes.
In a large bowl, combine jello and boiling water. Stir until dissolved. Stir in berries, bananas, pineapple and its liquid and pecans. Pour half of mixture into a 9 x 13 x 2-inch pan. Chill until set (about 1 hour). Keep other mixture at room temperature.