HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut all biscuits into 4 pieces and roll in mixture of sugar and cinnamon. Put into a Bundt pan. Mix and melt together the butter, brown sugar and cinnamon. Pour over biscuits. Bake at 350° for 40 to 45 minutes.
Prepare cake mix as directed. Make two (8-inch) layers. Split both layers horizontally after cooled. Blend together the sugar, sour cream and coconut until chilled. Cream mixtures between cake layers. Blend remaining cup with Cool Whip and spread over top and sides of cake. Seal in airtight container. Keep in icebox 24 hours before serving.
Mix together first 3 ingredients, then save 1 1/2 cups to sprinkle on top before baking. Add rest of ingredients to balance of mix. Bake at 350° until brown, about 1 hour.
Heat oil over low heat. Add red, yellow and green onions and shallots. Cook for 15 minutes or until onions are golden. Add garlic; cook 2 more minutes. Stir in apple juice; cook for 1 minute.
Heat oil in wok. Cook onion for 2 minutes, then add beans and stir-fry for 1 minute. Add water, soy sauce, lemon juice and season to taste. Cook for 5 minutes, tossing beans in the liquid until it has evaporated. Add mushrooms and cook till tender. Add bean sprouts and fry for 2 minutes. Serve at once with roasted or broiled meat.
Combine graham cracker crumbs, 1/4 cup sugar and melted margarine. Press firmly into bottom of 13 x 9-inch pan. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of Cool Whip and spread over crust. Prepare pudding with 2 1/2 cups milk and pour over cream cheese mixture. Chill and top with remaining Cool Whip.
Put potatoes in oven at 450° for approximately 1 hour or until done. When done, take a knife and cut a round circle on the potato and scoop out the inside; save the shells. Mix potatoes, butter, salt, pepper and half and half in large mixing bowl (add the half and half, a little at a time, until it has the consistency of mashed potatoes). Next, stir in the green onions and crabmeat. Place back into the potato shells and top with cheese. Put back into the oven and bake for about 10 minutes. Very elegant and is great with a steak.
Mix and pour over cucumbers. Let set for 24 hours. Use a crock or glass container. Wash well. Let set in cold water for 3 hours.
Preheat oven to 450°. Cover bottom and sides of a 9-inch round cake pan with foil. Place 3-inch custard cup in center. Melt Crisco and cheese in small pan on low heat. Remove and stir until smooth and creamy. Spread on bottom of pan around cup. Cut each biscuit into quarters and cover cheese to form a wreath. Bake 14 minutes. Turn to serving platter. Remove foil and cut. Sprinkle with crumbled bacon and parsley. Serve warm.
Preheat oven to 350°. Mix cake mix, eggs and margarine well. Spread in bottom of 9 x 13 pan.
Mix children and dogs well together. Pour them into God's open field. Sprinkle with wild flowers. Spread brook gently over pebbles. Cover all with the Heavens above in colors of deep blue and the warm sun to bake. When children are well browned, remove and place in a tub of warm water. Towel dry. Put in warm jammies. Say goodnight prayers with a hug and kiss and love you forever.
Heat oven to 450°. Grease heavy biscuit pan and have hot. Sift flour in bowl; add salt and baking powder, sifted. Mix in shortening with fork. Add grated cheese; mix together and stir in milk. Do not overmix. Drop large spoons of dough on hot, greased pan. Bake 12 to 15 minutes. Serve hot.
Mix ingredients well. Bake in 2 loaf pans at 350° for 1 hour.
Melt margarine. Add sugar, cocoa and milk. Bring to a boil and cook 1 minute. Remove from heat and add vanilla and salt. Let cool.
Beat cream cheese and sugar until creamy. Add eggs; beat again. Put cupcake papers into cupcake pan. Place one vanilla wafer in bottom of each paper. Top with large tablespoon of filling. Bake 20 minutes at 350°. Cool. Top each cheesecake with the pie filling of your choice. Chill completely.
Combine first 5 ingredients. Refrigerate at least 3 hours to blend flavors; then mix with cheese and shredded lettuce when ready to serve over chips.
Process cheeses, chili powder, red pepper and cumin in food processor, or beat in large mixing bowl until smooth. Coarsely shred half the spinach leaves. Layer shredded spinach, cheese mixture and tomato in center of each tortilla. Fold opposite sides of tortilla over filling and place on a baking pan that's been lightly coated with the olive oil cooking spray. Bake at 400° until golden brown (about 15 minutes). Divide remaining spinach among 4 plates and arrange burritos atop the leaves. Serve with salsa and sour cream. Makes 4 servings.
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Gradually add egg substitute, beating well. Stir in food coloring. Combine flour and next 3 ingredients. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into three 9-inch round cake pans coated with cooking spray. Bake at 350° for 18 minutes. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks. Contains 278 calories, 42 g protein, 6.1 g fat, 52.1 g carbohydrates and 17 mg cholesterol.
Mix together pumpkin, milk and soda, add remaining ingredients. Mix all ingredients and drop by teaspoons onto ungreased cookie sheet. Bake 10 minutes at 400°.
Sprinkle chicken lightly with thyme and paprika. Brown quickly, a few at a time, in butter. While chicken is browning, grease baking dish. Arrange dried beef and mushrooms on bottom of dish. Lay chicken on top.
Sift together the flour, sugar and salt. Combine and stir egg, milk and butter into dry ingredients just until smooth; don't overbeat. Slice apples into rings and dip into batter one at a time. Heat 1 inch of oil to 375°. Fry fritters 3 minutes or until brown, turning once. Drain on paper towels. Serve hot, sprinkled with powdered sugar or maple syrup.
Put all of the ingredients in a 9 x 13-inch glass pan in this order: Spread the bean dip on the bottom of the pan. Mix the taco seasoning with the sour cream and put on top of the bean dip. Then spread the guacamole dip on top of that. Next sprinkle the diced green onions. Cover the onions with shredded cheese. Sprinkle the sliced onions on top of the cheese. Finally add the diced tomatoes to the top and the sliced black olives. Serve chilled with tortilla chips.
Preheat oven to 350°. Melt oleo in deep baking dish. Use 3/4 cup sugar (less if desired) over peaches and set aside.
Season chicken pieces with seasoning salt and place in casserole. Add chopped vegetables, cover and bake at 250°F for 1 1/2 - 2 hrs. May also be cooked in electric skillet or stovetop for 1 hr. Chicken will be juicy. For gravy: Remove chicken and blend the rest in blender and add 1/2 c., or more, cream and 1/2 - 1 Tbsp. cornstarch. Heat thoroughly.
Salt and pepper the steak and coat well the cube steaks. Brown in oil on both sides. In well-greased oblong dish (13 x 9), place the steak in the bottom, then layer of potatoes, then the onions. Mix gravy according to directions. Bring to a boil and pour over mixture. Cover with foil and bake for 1 hour at 350°.
Whisk together Key lime juice and condensed milk. Fold into whipped topping and pour into graham cracker pie crust. Refrigerate for 4 hours and serve.
Dissolve gelatin in water; add pineapple. Cool. Stir in remaining ingredients. Pour into 6-cup mold; chill until firm. Serves 10.
Heat oil; do not boil. Mix with dry Ranch dressing. Stir until blended. Put crackers in large bowl. Sprinkle dill weed on crackers and pour oil mixture over them.	After mixing well, until all oil is absorbed, pour out on newspaper topped with paper towels and let crackers drain well.
Add enough milk to make real creamy. Mix will be thick. Preheat oven to 350°. Grease and flour pound cake pan. Bake 1 hour or until toothpick stuck in middle comes out clean.
Cream butter and sugar. Add eggs. Beat well. Fold in sour cream. Add dry ingredients and vanilla.
Cook mixed vegetables about 20 minutes and drain. Mix all ingredients, except crackers. Put in a baking dish. Put the crackers on top. Bake at 350° until crackers brown a little.
Wash strawberries; hull. Simmer 1 cup of strawberries, sugar and water for 15 minutes. Mix remaining cup with cornstarch; add to cooked strawberries. Cook until thick, stirring constantly. Cool. Add uncooked strawberries and cool. Pour prepared pudding into baked pie shell; top with strawberry mixture. Chill 3 to 4 hours. Whip cream can be substituted for vanilla pudding. Mix 1/2 pint of heavy cream and 1 teaspoon vanilla together.
Boil whole squash in a deep kettle 15 minutes. Drain, split and remove seeds. Peel; cut into chunks. Melt butter in a heavy pan. Stir in sugar, syrup, nutmeg and water. Add squash and toss well; cover and simmer for 10 minutes. Then uncover for 5 minutes or until tender. Makes 4 servings.
Melt butter in casserole. After mixing all ingredients fold in beaten egg whites. Pour into casserole and bake at 350° for 45 to 60 minutes.
Pour boiling water over oatmeal and margarine. Let stand 10 minutes. Mix in sugars and eggs. Mix in flour, soda, salt, cocoa and 1/2 of the chocolate chips and nuts. Spread in greased and floured 9 x 13-inch pan. Sprinkle rest of chocolate chips and nuts on top. Bake at 350° for 40 minutes or until cake tests done.
Blend all ingredients with a fork or wire whisk. Cover and store in refrigerator. Best when used within 2 weeks. Makes 1 1/2 cups.
Variation: Use 2 eggs and 1 1/2 cups corn meal mix.
Roll out pastry for bottom crust and fit into 9-inch pie pan. Break Ritz crackers coarsely into crust. Combine water, sugar and cream of tartar in a saucepan and boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers. Dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crust, trimming and fluting edging together. Cut slits in top crust. Bake in a 425° oven for 30 to 35 minutes until crust is crisp and golden.
Cook spinach; drain and chop. Melt butter and saute mushrooms. Blend in flour, nutmeg, salt and pepper, then slowly stir in milk. Stir until thickened. Add spinach and heat well. Makes 6 servings.
Put 1 pound of turkey in mixing bowl. Add 1 small chopped onion and Grape-Nuts in 1/2 cup tomato soup. Add egg, salt and pepper. Place in loaf pan and top with catsup. Bake at 350° for 40 to 45 minutes.
In a small bowl mix all the ingredients well. Store in an airtight container in a dry place. Makes 2 tablespoons Cajun Seasoning.
Prepare cake as directed on box. Bake in a 9 x 13-inch pan.
Melt in top of double boiler the marshmallows and milk. Pour hot mixture over gelatin and stir until dissolved. Cut cream cheese into small chunks and beat into mixture with electric mixer until well blended, then beat in whipping cream and mayonnaise. Pour into mold that has been greased with mayonnaise and chill until firm.
In skillet, cook hamburger and onion. Drain. Add taco seasoning. Add tomato sauce and simmer to blend flavors. In a 9x13 baking dish, begin by layering tortillas. Then add half of the hamburger mixture, half of the can of refried beans, and half of the cheese. Add another layer of tortillas and then repeat with same order. Top with a layer of tortillas and bake in 350° oven for 30 minutes. Garnish with lettuce, sour cream, and olives if desired.
Boil lightly salted water in a large heavy kettle. Grate (or grind) the potatoes and strain. (Discard liquid.) Empty the grated potatoes from strainer into a big bowl. Add oatmeal, salt and enough flour to form balls in palm of your hand. Use a large spoon dipped in cold water. Put cut up bacon in middle of each ball; roll around so bacon is covered. Place balls in boiling, salted water. Let the water boil all the time. Boil about 1 hour. Shake and use a wooden spoon to move balls around so they don't stick, carefully. Serve with butter. May be served with or without broth. They can also be used when cold. Slice and fry both sides in butter. Makes about 12 dumplings.
Combine. Store in cool, dry place. Use within 6 months. Shake before using. Yields 12 1/2 cups.
Boil potatoes and drain. Add remaining ingredients and beat 3 to 5 minutes with electric mixer. Pour into buttered baking dish.
Cut shortening and flour together. Mix in egg. Add cold water, salt and vinegar. Knead into a ball. On floured surface roll into pie shells.
Melt margarine, add in eggs, cocoa, sugar, vanilla and flour. Mix together with a mixer. Stir in nuts. Heat waffle iron on medium setting, drop batter by teaspoon on each section. Frost with chocolate frosting.
Boil and bone chicken and remove meat from bone; break into bite size pieces and set aside. Saute celery, onion and bell pepper in oleo until tender. Add soup, sauces, broth and seasonings and simmer one hour. Add chicken pieces and cooked spaghetti.
Mix flour and soda. Combine sugar, butter and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually add flour. Stir in oats, raisins and nuts. If dry, add the third egg. Drop teaspoon on ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
Cut meat in serving pieces. Salt, pepper and flour meat. Brown in butter. Remove meat; saute onion and mushrooms in butter. Add sour cream and stir well. Place meat pieces in casserole. Pour sour cream mixture over meat. Cover and cook at 350° for about 1 hour. This is a good recipe for deer steaks. It cuts the wild taste.
Combine all ingredients, except chicken wings, in a saucepan and bring to a boil over moderate heat, whisking occasionally. Reduce heat, simmer mixture, stir occasionally, until slightly thickened.
Cream together cream cheese, sour cream and dill weed. Stir in toasted bread crumbs, mushrooms and olives. Shape beef into 12 thin patties, 4 to 5-inches in diameter. Place on equal amount of cheese stuffing in center of each of 6 patties; top with remaining patties, pressing edges together to seat. Place burgers on grill, 3 to 4-inches, from heat and broil at moderate temperature, 8 to 12 minutes on each side or until done. Makes 6 servings.
Mix gelatin according to package directions. Add pineapple, strawberries and bananas. Pour half of mixture into a mold; place in refrigerator to set. Keep remaining gelatin mixture at room temperature. When refrigerated mixture is completely set, spread sour cream evenly over the top. Pour remaining gelatin mixture over sour cream, carefully. Place in refrigerator to set. Remove from mold. Garnish before serving.
Cook noodles until barely tender to bite (approximately 9 minutes). Drain, rinse with cold water and drain again. Cut noodles in short strands. Mix with dressing and chill it overnight. The next day, mix cucumber with salt and let stand for approximately 20 minutes. Rinse well; drain. Mix with noodles, mushrooms, tomatoes, shrimp and onion.
Combine all ingredients in a blender. Blend at high speed until mixture is frothy and instant coffee is dissolved. Makes 2 servings. Recipe may be doubled.
Saute onion in margarine. Add potatoes, carrots and celery. Add 2 cups water and simmer until vegetables are soft. Add fish (broken in pieces). Simmer. Dilute 1 can cream of mushroom soup with 1 can milk and add to first and simmer a few minutes. Season to taste. If desired, add a small container frozen corn when adding fish.
Mix together 1 cup peaches, sugar, water and cornstarch. Cook over low heat until thick. Place 3 cups peaches in a baked pie crust. Pour cooked mixture over the fresh peaches.
Season meat with salt and pepper. Lightly flour meat. Fry meat in oil until golden brown on both sides. Remove from pan. Add onions and garlic to pan and brown. Stir in 1 teaspoon of flour and brown. Put pork chops back in pan. Add water to cover. Add remaining ingredients. Simmer uncovered for 30 to 40 minutes or until meat is tender.
Heat soup and cheese over low heat until cheese melts. Drain hominy and add to soup and cheese mixture with Ro-Tel. Put in casserole dish and crush corn chips over the top. Bake at 325° for 30 minutes or until brown.
Combine celery soup and water. Mix beef and pork with 1/2 cup of soup mixture and flour. Make small meatballs and brown. Add remaining soup mixture and simmer.
Combine sugar and cornstarch in small heavy saucepan. Stir in water, add blueberries, bring to a boil over medium heat, stirring constantly. Boil 1 minutes, stirring occasionally. Serve over pancakes, waffles, cheesecake, pound cake or ice cream. 2 cups.
Saute onion in butter. Mix all ingredients, except cornflakes. Place in a greased dish; crush cornflakes, pour on top of potatoes. Bake 1 hour in 350° oven. May add green peppers and/or mushrooms.
Cook lasagna noodles until tender. Brown hamburger. Mix Ragu and tomato sauce in large bowl. Pour some mixture in 9 x 12 baking dish. Add noodles, cheese, beef and sauce. Repeat. Add sliced cheese last on top. Bake at 325° for 1 hour.
Mix all dry ingredients together. Cut in shortening. Dissolve yeast in 2 tablespoons warm water, then add yeast and milk. Let rise for 1/2 hour. Bake at 450° for 12 to 15 minutes.
Cream together Crisco, margarine, sugar and brown sugar. Add remaining ingredients and mix well. Bake 10 minutes at 375° on ungreased cookie sheet. Remove from pan and cool on paper bag.
Mix with beater until it looks like mashed potatoes. Put in oven at 350° and bake for 1/2 hour. Remove from oven. Top with mini marshmallows and some nuts. Put back in oven for 5 minutes or until marshmallows are brown.
In a large saucepan, saute crushed garlic in margarine. Add chicken broth and tortellini and simmer for 10 minutes. Add spinach, tomatoes and 1 or 2 breasts of chicken, shredded (optional). Add oregano and pepper. Serve with fresh Parmesan cheese, crusty bread and a fruit salad. Easy and delicious. Great for Super Bowl Sunday!
Soften butter to room temperature. Cream butter, add sugar, 1/2 cup at a time, beating well. Add eggs, one at a time, beating well after each egg. Add flour, 1/2 cup at a time, beating well. Mix in vanilla. Pour into greased and floured Bundt pan. Bake in 350° oven for 15 minutes. Turn down heat and bake at 300° for 45 to 60 minutes.
Cut chicken breasts into chunks or slices. Mix salt, pepper, oregano and flour. Dredge chicken in flour mixture. Put olive oil and butter/margarine in heated pan. Add chicken and stir-fry approximately 5 to 10 minutes. Add tomatoes, garlic and coriander to chicken and stir-fry about 3 to 5 minutes. Add lime juice. Cover with lid and steam briefly. Serve with nutmeg over spinach.
Mix and press in large spring-form pan. Bake 10 minutes at 350°. Cool.
Boil and debone chicken. Place in a 9 x 13-inch baking dish. Mix soup with 1/2 can broth or water and pour over chicken. Add Veg-All (drained) or peas. Make batter of flour, melted margarine and buttermilk. Pour evenly over mixture. Pour 2 cups broth over all. Do not stir. Bake until brown, about 1 hour at 350°.
Thoroughly mix with hands, not mixer. Form into ball. Roll in chopped nuts or coconut. Serve with fancy crackers. (Easier to form, if chilled first.)
Cut tops from the peppers. Scoop out the seeds and core. Boil the peppers 10 minutes. Drain. Fill with stuffing made of the meat, egg, bread crumbs, milk, salt, pepper and onion. Place in a deep baking dish. Pour soup and water over peppers. Bake about 30 minutes in a 400° oven.
Cook syrup, sugar and water until it will spin a thread. Add peanuts and cook over medium heat until peanuts are well roasted (do not undercook). Add salt and soda. Pour on well-greased surface. Break in serving pieces.
Beat first 4 ingredients together. Pour into ovenproof serving dish. Sprinkle cheese on top. Heat at 350° for 30 to 35 minutes, until cheese is bubbly. Serve with tortilla chips.
Mix Eagle Brand milk with Cool Whip until smooth. Pour in lemonade and mix until fluffy. Pour into pie shell and refrigerate until firm.
In a saucepan, melt caramels and 1/2 cup evaporated milk. Set aside. Grease and flour a 9 x 13-inch pan.
Mix sugar, water and Karo thoroughly. Boil until mixture forms hard ball. Beat egg whites until stiff. Slowly pour hot syrup over egg whites. Add vanilla. Beat with a wooden spoon until very cool and thick. Add nuts. Drop by teaspoonfuls onto buttered waxed paper.
Cook Karo, sugar, salt and peanuts for 4 minutes on High power. Stir, then cook, 4 more minutes on High power. Add butter. Cook 2 minutes on High power. Add vanilla and soda. Pour on well buttered foil. Allow to cool, then break into pieces. Store in airtight container.
Mix together well. Arrange chicken (up to 5 pounds) in baking pan. Cover the chicken with half of the apricot mixture. Bake at 350° for 45 minutes. Turn chicken.
Combine the soup and Ro-Tel in saucepan. Warm. Layer tortilla chips, chicken, tortilla chips and chicken. Pour your cream of mushroom soup and Ro-Tel mixture over your layered chicken and chips. Pour your cheese over the top and bake 30 minutes at 350°.
Combine first 6 ingredients. Cook for 5 minutes. Set aside. Cut chicken into cubes. Put in bowl. Add cornstarch, soy sauce and vinegar. Cover and refrigerate. Combine next 5 ingredients. Drain chicken. Coat in batter. Stir-fry in small amount of oil.
Mash egg yolks in bowl. Combine with yogurt, mustard and spices. Add chopped whites and remaining ingredients; mix well. Chill for 1 hour. Serve with crackers, bagels or toast. Yields 6 servings. Contains 114 calories, 2.7 grams fat, 10 grams carbohydrates and 12.3 grams protein per serving.
Saute finely chopped onion with celery and sausage in butter. Add stuffing and poultry seasoning. Add water to make mixture soft. Slit pork chops and stuff. Bake 1 hour at 325°.
Heat butter and fat. Brown celery and onions. Add brown sugar, salt, Worcestershire sauce, red pepper, ketchup, vinegar and dry mustard. Add chopped sliced meat and simmer several hours. You can double sauce, depending on amount of meat.
In blender, blend egg, yogurt and oil until smooth. Add dry ingredients and blend until smooth. On a lightly greased, hot griddle, pour 1/4 cup batter for each pancake. When pancake is covered with bubbles, turn over. Brown second side. Serve with butter and syrup.
Mash avocados and cream cheese with a fork or potato masher. Stir in remaining ingredients, saving the tomato to use as garnish. Serve with your favorite chips.
Mix grated potatoes and onions, salt, oat bran or oatmeal and flour. Roll into little balls and fry. Then pour mushroom soup or cream of chicken soup over them and put in microwave for a few minutes until warm.
Combine cream cheese, soup, garlic salt, onion and catsup. Mix in a blender. Pour into a container and add the beef, which has been cut into small pieces. Chill for at least 4 hours or overnight.
Saute onion in butter; add (heating through but not browning) beef, salt and pepper. Spread in a 2-quart baking dish 3 cups cabbage; cover with meat mixture. Top with other 3 cups cabbage. Pour on top 1 can condensed tomato soup. Bake, covered, for 1 hour. Serves 6.
Mix together. Use 2 heaping teaspoons of mix in 1 cup hot water for a delicious cup of hot tea.
Combine sugar, milk, butter and salt; stir. Bring to full boil for 1 minute. Remove from heat. Add vanilla and peanut butter; stir until smooth. Add rolled oats; mix well. Cool slightly; drop by tablespoons onto waxed paper.
Layer half of lettuce in a large bowl, then sliced boiled eggs, frozen peas (slightly thawed), salt, pepper, sugar, crumbled bacon, half onion (chopped), bacon, shredded cheese and top with mayonnaise. Sprinkle with cheese.
In saucepan, melt chocolate pieces and butter or margarine over low heat, stirring frequently. Cool about 10 minutes. Stir in sour cream, vanilla and salt; gradually add powdered sugar, beating by hand until frosting is smooth and of spreading consistency. Frost tops and sides of 2 (8 or 9-inch) layers of about 24 cup cakes.
Melt together in top of double boiler. Serve with unsalted tortilla chips.
Cream together sugar and butter. Add eggs one at a time to the butter/sugar. Sift together the flour, soda and salt. Add to mixture alternately with the sour cream. Bake in a greased and floured tube pan at 300° for 1 1/2 hours.