HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open biscuit can and separate biscuits. Take one and form into a doughnut gently, then in sugar and sprinkle cinnamon on top, then place on cookie sheet. Continue to do this to other biscuits and when all placed on cookie sheet, put in oven to bake for 5 to 8 minutes until golden brown; cool and eat.
Soak All-Bran in milk for 5 minutes. Add beaten egg and brown and white sugars. Sift dry ingredients together. Add to bran mixture. Add oil and raisins or nuts. Mix together and place in greased muffin tins. Bake at 350° for 25 minutes.
Mix flour, sugar, salt and baking powder together. Combine egg, milk and oil. Add liquid to dry mixture. Stir just until moist, should be slightly lumpy. Pour into muffin tins. Bake at 400° for 20 to 25 minutes.
Cream shortening and sugar; add eggs and blend well. Sift soda, nutmeg, flour, cinnamon and add to creamed mixture. Add vanilla, apples and nuts. Bake in well-greased and floured 9 x 13-inch pan in a 350° oven for 25 minutes. Remove and spread with topping.
In a 13 x 9-inch dish, cover bottom with slices of pound cake. Mix next 4 ingredients until spreadable. Spread over cake. Cover with cherry pie filling. Chill. Serves 8 to 10.
Melt oleo; add seasonings. Pour over all ingredients; mix well. Place in large flat pan in a 200° oven for 2 hours, stirring every 20 minutes.
Sift flour, sugar, cocoa, baking powder, and salt. Add butter, milk, chopped nuts, and vanilla. Beat 2 minutes. Pour into 8 x 8-inch greased pan. Mix together and sprinkle over batter: 1 cup sugar and 1/4 cup cocoa. Pour 1 cup hot water over cake. Bake for 35 minutes at 350°. Serve warm with ice cream. May be doubled for 9 x 13-inch pan.
Blend cream cheese and yogurt until smooth. Stir in remaining ingredients. Chill. Serve with fresh fruit, cheese cubes or melon balls. May also be used as topping for fruit salad.
Chop the first 5 items. Place in layers in 9 x 13-inch pan or dish. Sprinkle peas over first five items. Spread mayonnaise and sprinkle sugar over mayonnaise. Slice eggs over mayonnaise. Cover with grated cheese. Add bacon bits. Cover and refrigerate overnight.
Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all ingredients except cherry tomatoes and Parmesan cheese. Cover; refrigerate 4 to 6 hours to blend flavors. Just before serving, add tomatoes; mix lightly. Garnish with olives; sprinkle with Parmesan cheese. Makes 6 (1-cup) servings.
Combine first 5 ingredients, mixing well. Combine eggs, oil and strawberries. Add to dry ingredients, mixing well with mixer. Pour batter into greased and floured loaf pans. Bake at 350° for 1 hour until a pick inserted in middle comes out clean. Can be baked in 3 aluminum-foil pans, using Pam instead of greasing pans. Enjoy!
In bowl, beat bananas and margarine until creamy. Add eggs. Beat well. Combine flour, soda, baking powder and cinnamon. Add to banana mixture alternately with water. Add nuts. Spoon into greased 9-inch square pan. Bake at 350° for 30 minutes. Cool.
Brown meat in salted skillet. Drain meat. Mix tomato sauce, tomato paste, onion, garlic, Italian seasoning, pepper, oregano, sugar, salt and mushrooms in saucepan. Add meat, cook over medium heat stirring frequently until sauce reaches slow boil. Reduce heat to lowest heat and simmer, stir occasionally. Preheat oven to 350°. Prepare lasagna noodles according to directions on package. Cover bottom of dish with a layer of noodles; use 1/2 of sauce to cover noodles, then add 1/2 Ricotta followed by 1/2 Mozzarella, use remaining noodles to cover cheeses. Add the rest of the sauce, Ricotta and Mozzarella. Bake for 20 to 30 minutes or until cheese is bubbling.
Brown hamburger with onions and drain. Add salt and pepper. Grease a 10-inch pie pan. Add meat mixture and press down. Add cheese. Mix eggs, Bisquick mix and milk. Blend well. Pour over layer of cheese. Bake at 400° for 30 minutes. Let cool for 5 minutes before serving.
Peel/cook potatoes for mashed potatoes. While loaf is cooking, remove crust from slices of bread. Beat eggs. Crumble bread into egg mixture. Add ground beef, mushroom soup, Worcestershire sauce and seasonings. Mix very well. Grease loaf pan. Bake at 350° for 1 1/4 hours. Check loaf for doneness. Grate cheese onto top of loaf. Put mashed potatoes on top of cheese. Put back in oven to melt cheese.
Melt butter in a large frying pan; saute eggplant for 5 minutes or slightly soft. Combine 1/2 cup hot water, beef stock base and spaghetti sauce seasoning; pour over eggplant. Cover; simmer until tender and liquid is absorbed. Spoon into flat baking dish. Combine sour cream, onion flakes, salt and pepper. Pour over casserole. Cover with crumbs, sprinkle with cheese. Bake at 350° for 20 to 25 minutes.
Mix together flour, sugar and salt. Add remaining ingredients to mixture and pour into a 2-quart casserole dish. Dot with butter. Bake at 350° for 1 hour.
Combine sugar and flour; separate eggs. Add yolks, oleo and salt, cooking in a double boiler until thick. Add vanilla and coconut. Pour into pie shell. Mix egg whites, cream of tartar and water. Beat until whites peak; slowly add sugar. Cover filling in shell with the meringue mixture and bake at 300° until lightly browned.
Beat 6 eggs very lightly and add them to 1/2 pound of butter. Work until light. Beat all together until light and gradually put in 1 pound of flour containing 2 teaspoons of baking powder and 1 cup water. Stir into the batter one teaspoon each of the ground cinnamon, allspice, cloves and nutmeg. Cut into small pieces the 1/2 pound of citron and 1 pound of seedless raisins. Wash and dry one pound currants. Stir into the batter and bake in a quicker oven than necessary for other cakes, covering the top to prevent burning. Bake until done.
Combine apples, water and honey or molasses in small saucepan. Cover. Cook on stovetop or in microwave until water boils. Stir in remaining ingredients until cooks, 1 minute, stirring so it won't burn and apples are soft. Let cool slightly. Serve warm over frozen yogurt or ice cream.
Take 2 slices of bread and spread butter on both slices, then spread peanut butter on one slice of bread and jelly on the other slice. Put the sandwich in a skillet with 1 teaspoon of butter and cook until golden brown.
Mix first 4 ingredients well. Add flour, salt, baking soda, nutmeg and cinnamon to preceding mixture and mix well. Add nuts and raisins. Grease pans. Makes 5 loaves (3 1/2 x 7 1/2-inch). Use any size pan. Fill pans 3/4 full. Bake at 325° for about an hour or until toothpick comes out clean.
Place rice in a greased casserole dish. Stir consomme into rice. Place pork chops on top; pour onion soup over all. Cover and bake for 1 to 1 1/2 hours in a 325° oven. Yields 4 servings. Good served with a green salad and a light dessert.
Mix all ingredients well and spoon into muffin tin which has been sprayed with Baker's Joy. Bake at 350° for 35 to 40 minutes or until done.
Cut carrots into 3-inch long very thin sticks. Blanch in boiling water for 3 minutes. Drain and cool under cold water. Drain again and place in bowl.
Heat all ingredients except sausages. When hot, add sausages and simmer until ready to use.
Boil and dice potatoes. Season lightly with salt, pepper and margarine. Combine sour cream, soup, onion and cheese. Pour over potatoes with dry cereal. Drizzle with melted margarine. Place in a 350° oven until hot and bubbly.
Cut chicken into thin strips. Peel and chop onion. In skillet, saute chicken strips in half the butter until lightly brown on all sides.
Cream butter, sugar and eggs, one at a time, beating well after each. Stir in jam. Sift together dry ingredients, adding little at a time with milk. Stir in raisins. Pour batter into 2 greased 9-inch pans. Bake at 350° for 30 to 35 minutes.
Combine all ingredients. Stir well and pour into a 9-inch square pan. Freeze until firm. Cut into 3-inch squares and serve on a lettuce leaf. Yield: 9 servings.
Prepare fudge brownie mix according to directions; cool completely. Mix softened butter, powdered sugar, peppermint extract and green food coloring with enough milk to make mixture spreadable. Spread on top of cooled brownies. Put into freezer for 1 hour. Melt butter and chocolate chips in saucepan; spread over frozen brownies. Refrigerate; cut when cold.
Put vegetables in bottom of crock-pot. Salt and pepper the meat. Put it in the pot. Add the liquid and cover the pot. Cook it on low, 10 to 12 hours.
Beat eggs. Add cake mix, pudding mix, water and oil. Beat 10 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 50 minutes.
Preheat oven to 350°. Butter and flour 9 x 13-inch pan; set aside. Melt chocolate and butter in heavy saucepan over low heat, stirring constantly. When completely melted, remove from heat and set aside. Beat 3 eggs until well blended. Slowly beat in 2 cups of sugar and beat for 1 minute. Add flour, salt and 1 teaspoon vanilla, mixing well. Add the melted chocolate and mix well. Spread half of chocolate batter into prepared pan.
Cover bottom of 13 x 9-inch pan or dish with whole graham crackers (broken at perforated lines). Mix together the can of sweetened milk, lemonade and Cool Whip. Pour over graham crackers. Then put crackers on top. Place in freezer until firm. Slice and serve.
Make cake as directed on box. When cake is done, let cool. Punch holes in cake with fork. Mix jello and soda together and pour over cake. Mix pudding as directed on box and pour over cake. Then spread Cool Whip over the pudding. Let set in refrigerator overnight.
Spread ingredients in order as above on 10 inch pie plate or dish at least that size. Serve with tortilla chips.
Combine cake mix, dressing, eggs, water and cinnamon, mixing at medium speed until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool. Spread with frosting. Preparation time: 25 minutes. Baking time: 35 minutes plus cooling. Makes 12 servings.
In a large saucepan, bring water and 2 teaspoons salt to a boil over high heat. Add macaroni all at once. Stir constantly. Cook as package directs until pasta is tender. Drain. Heat 2 tablespoons oleo in a 10-inch skillet. Add chopped onion and saute slowly until it turns golden. Add meat. Break up. Saute until it loses its red color. Add tomato sauce, 1 teaspoon salt and 1 teaspoon cinnamon. Simmer 20 minutes. Grease a 13 x 9 x 2-inch baking dish. Add half the macaroni. Top with meat sauce, spreading evenly over macaroni. Add remaining macaroni. Preheat oven to 350°. In a medium saucepan, melt remaining 3 tablespoons oleo. Stir in flour. Remove from heat. Slowly stir in milk. Beat until smooth. Simmer 5 minutes until thick. Cool slightly. In a medium bowl, beat eggs slightly with a wire whisk. Slowly add half of the hot cream sauce, beating constantly. Return mixture to remaining sauce in pan and beat until smooth. Season to taste. Pour sauce over all. Bake 40 minutes. Let stand 10 minutes. Makes 6 to 8 servings.
Mix flour and lemon pepper. Roll pork in this and brown in butter. Remove to a platter. Combine remaining ingredients in skillet. Bring to a boil to melt sugar and break up tomatoes. Return pork to skillet, lower heat and cover and simmer 30 to 45 minutes. Remove pork to platter. Cool 15 minutes. Slice 3/8-inch thick pieces. Continue cooking sauce until thickened. Serve with yellow rice.
Mix all ingredients and shape into a ball, then roll in walnuts and top with a cherry.
Melt chocolate in water. Add Eagle Brand milk and cook until thick, 3 to 4 minutes. Add oleo and vanilla. Pour into plain or graham cracker crust. Top with Cool Whip (optional).
Cook broccoli and put into 2-quart glass bake dish. Heat until melted cream cheese, mushroom soup and milk; pour over broccoli. Do not stir. Cover top with buttered Ritz crackers. Bake until brown and hot at 350° for 15 to 25 minutes. Serves 10 to 12.
Brown pork chops in frying pan and drain off oil. Mix orange juice, honey, salt, cornstarch and orange peel. Baste chops and place in slow cooker. Pour extra juice on chops. Cook 6 to 8 hours in crock-pot.
Combine flour, sugar and salt. Mix with apples. Pour into unbaked pie shell. Beat sour cream, egg and vanilla. Pour over apple mixture. Bake at 425° for 15 minutes and then at 350° for 30 minutes. Remove from oven and sprinkle with crumb topping. Bake 10 minutes more at 400°.
Drain salmon and flake. Add cream cheese, lemon juice, onion and horseradish. Mix well. Chill well! Shape into a log and roll in nuts. Chill overnight. Serve with crackers or party rye.
Combine all things, except onion, pepper and cucumber. Blend well. Add onion, pepper and cucumber. Experiment! I use what I have and substitute V-8 instead of tomato juice. The longer it sits, the better it is!
Saute tomato, celery, pepper and onion in oil until tender-crisp. Stir in ketchup, vinegar, sugar, basil, salt, pepper and Tabasco sauce. Cook over low heat for 5 minutes. Cover and chill thoroughly. Spoon tomato relish over beans and garnish with fresh basil.
Combine biscuit mix and 2/3 cup milk in bowl, mixing well. Knead lightly on floured surface. Roll into 8 x 12-inch rectangle. Cut into 8 equal rectangles. Combine next 8 ingredients and 1/2 teaspoon dry mustard in bowl, mixing well. Shape into eight 4-inch long rolls. Place 1 roll on each dough rectangle, rolling to enclose filling. Seal seams, leaving ends open. Place side seam down in shallow baking dish. Bake at 375° for 35 minutes. Mix soup, 1/2 cup milk and remaining 1/2 teaspoon dry mustard in saucepan. Cook until heated through, stirring frequently. Pour over ground beef rolls. Serves 8.
Mix cornstarch with water and optional coloring. Pour mixture onto a tray or make in a large tub. Experience and enjoy this unique mixture's properties. Keep reusing Goop.
Combine sugar, water	and cream of tartar. Bring to boil; boil 1 minute. Add crackers and boil 2 more minutes. Pour into unbaked pie shell. Add cinnamon and butter. Place top crust on pie. Bake at 400° for 30 minutes.
Soften cream cheese and margarine. Mix together and roll into a ball. Chill well.
Wash, shell, devein and boil shrimp. Mix all other ingredients. Chill. Serve with prepared shrimp.
Mix in order given. Bake at 350° for 40 to 45 minutes or until done.
Melt margarine in 9 1/2 x 11-inch pan. Sprinkle crumbled graham crackers on top of butter. Sprinkle chocolate chips and butterscotch chips on top of cracker crumbs. Dribble sweetened condensed milk on top. Bake at 325° for 25 to 30 minutes.
Dissolve yeast in warm water. Mix shortening, sugar and salt; add to yeast. Mix the 2 flours and add to other mix. Blend. Put in greased bowl and let rise until doubled. Punch down and make into rolls and let rise until double. Bake at 375° about 30 minutes or until brown. Makes 24 rolls.
In a large pot filled 3/4 full of water, add beans and cook until water is below bean level. In a large skillet, saute onion, garlic, sausage and ham until the onion is translucent. Put ingredients in pot with beans. Refill pot with hot water and cook until the water has turned into a thick gravy. Season with salt and pepper. Cook rice separately. Serve red beans over the rice.
Butter a split, toasted English muffin. Cover with ham slice; top each with poached egg. Cover with Hollandaise Sauce.
Combine ingredients and beat on low speed until well blended. Serve with apple slices or banana chunks. Makes about 1 1/3 cups.
Spread refried beans in 9 x 13-inch dish. Beat rest of ingredients until smooth. Spread rest of ingredients on top of refried beans. Top with shredded lettuce, 1 to 2 diced tomatoes and shredded Cheddar cheese. Serve with Tostitos or corn chips.
Scald the milk. Add margarine. To beaten eggs, add sugar, salt, vanilla and Grape-Nuts; combine with milk. Pour into large oval-size aluminum pan. Bake in pan of water at 375° for 1 hour. Makes 35 to 40 servings.
Mix in order given. Makes 2 regular size loaves or 3 in foil loaf pans. Bake 1 hour at 325°.
Fold fruit into pastry and pinch shut like a small apple pie. Spread on butter and lay tart on a cookie sheet. Bake in a preheated 350° oven for about 10 minutes or until a soft brown and very flaky. Delicious and easy!
Whisk juice and dressing mix together. Marinate chicken in 1/2 juice mix for 2 to 24 hours. Bake at 350° for 45 to 50 minutes. Combine cornstarch, water and remaining juice mixture in saucepan. Heat until thickened. Brush chicken with sauce.
Mix all ingredients together (very small amount of salt, if desired); put in oblong 2-quart casserole dish. Melt 1 stick butter and mix with 1 stack crushed Ritz crackers. Top vegetable mixture with the buttered crackers and bake at 325° for approximately 45 minutes. This is good made the night before and refrigerated. Fix the cracker mix just before baking. It also freezes well without the cracker topping. Serves about 8.
Brown hamburger, onion and butter. Add soup and milk. Stir. In 2-quart casserole, arrange potatoes and soup. Mix alternately. Add 4 thin slices of American cheese and sprinkle with paprika. Bake at 375° for 1 hour. Uncover and bake 15 minutes more or until tender.
Mix dry ingredients and rub into chicken or turkey. Refrigerate overnight in a Baggie. The next day, fill the whole chicken or turkey breast with the chopped onion. Place in a foil-lined pan and bake for 5 hours at 250°. Very spicy. Good hot or cold.
Bake a white Duncan Hines cake, then spread cream cheese on the cake. Spread whipped cream on the cake, then drop pie filling cherries on the cake. Don't spread the cherries, just take a spoon and drop them.
Unfold crescent rolls and cut into small pieces of dough (one package should be enough for 1 package of hot dogs). Roll hot dogs in dough. Place on ungreased cookie sheet. Bake in a 375° oven for 10 to 15 minutes. Watch carefully. Remove when dough is golden brown.
In a large bowl, combine beans and ham. Pour into 2 quart casserole. Top with pineapple slices and sprinkle with brown sugar. Bake at 350° for 30 minutes.
Mix cake mix, butter and egg until moist. Pat dough into bottom of greased 9 x 13-inch pan.
Mix the first six ingredients and cook. When thick enough to set it off, add margarine and vanilla. Stir and put into pie shell.
Fry onions and peppers in butter. Add meat and blend thoroughly, add seasonings. Remove from heat. Stir in eggs and mix well. Put 1 cup of corn in baking dish, then half of the meat mixture, a layer of tomatoes and repeat layers. Cover with crumbs, dot with butter. Bake at 325° for 35 minutes. Serves 6.
Mix all ingredients, except corn flakes. Pour into lightly greased casserole dish. Bake at 350° for 1 1/2 hours. During last 30 minutes of baking time top with corn flakes mixed with 1 stick of butter.
Pour water over cukes and lime and soak 24 hours. Rinse well. Cover with cold water and soak 3 hours. Drain well.
Roll into about 11-inch circle. Cut into 1/2-inch strips. Moisten edge of pie crust with water. Lay half of strips across filling, spacing them about 3/4 inch apart. Repeat procedure with remaining strips, arranging in opposite direction. Press strips to edge of bottom pastry and trim even with overhanging edge of bottom pastry. Fold the 3/4-inch overhang and strips under, pressing firmly so edge of pastry is even with rim of pie plate.
Combine topping mix with 1 cup milk and vanilla in large mixing bowl. Beat on high about 6 minutes or until topping thickens and forms peaks. Add remaining milk and pie filling mix; blend on low. Beat on high 2 minutes, scraping bowl occasionally. Spoon into pie shell. Refrigerate at least 4 hours. Store in refrigerator.
For crust combine flour, potatoes, milk and margarine. Set aside. In	Dutch oven cook beef, sausage and onion until onion is	tender	and meat is brown. Drain off fat. Stir in tomato sauce, tomato paste, seasoning mix and garlic powder. Press 1/2 of the crust in bottom and up the sides of a 13 x 9 x 2-inch casserole dish. Spread filling over crust; sprinkle with cheese. Roll remaining crust to a 15 x 11-inch rectangle between wax paper and invert over filling.	Trim edges and turn under and crimp. Bake at 425° for 30 to 35 minutes until golden. Let stand 5 minutes before serving.
Put sliced cucumbers and onions in large bowl; set aside. In small mixing bowl, combine salad dressing, vinegar, sugar and salt. Mix well, then pour over cucumbers. Cover and refrigerate overnight.
Melt butter or margarine in large saucepan. Saute next 4 ingredients until soft. Slice whole okra; chop whole tomatoes. Dissolve bouillon cube in boiling water. Add okra, tomatoes, liquid chicken bouillon and seasoning to sauteed vegetables. Bring to a boil, cook and simmer 30 minutes. Add shrimp and crab and cook 10 minutes. Ladle into bowls; serve with rice. Makes 4 (1 1/2 cup) servings.
Combine first 5 ingredients, stirring well. Combine eggs, oil, vanilla and pineapple. Add to dry ingredients, stirring until well blended. Add bananas, carrots and pecans, stirring just until blended. Pour into a greased and floured 10-inch Bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 20 minutes. Remove from pan and let cool completely on a wire rack.
Lightly grease a 2-quart baking dish. Arrange chicken in dish and bake at 375° for 30 minutes. Combine remaining ingredients. Spoon over chicken. Bake 30 minutes or until done.
Saute sliced mushrooms in butter, garlic, salt, fine herbs and black pepper. Add buttermilk and wine. Cover and simmer 2 minutes. Remove from heat. May be eaten "as is" or combined with beef, fish, chicken, pasta, vegetables or almost anything. Freezes and microwaves great. For thicker sauce, substitute sour cream for buttermilk.
In large saucepan, cook ground beef and onion until meat is browned; drain off excess fat. Add water, undrained tomatoes, undrained kidney beans, tomato sauce and taco seasoning mix. Simmer, covered, for 30 to 45 minutes. Serve with cheese, corn chips and sour cream.
Preheat oven to 350°. Cream together the butter and sugar until light and fluffy. Add egg and vanilla. Combine flour and baking soda; add to creamed mixture. Mix until blended.
Cook as rapidly as possible, stirring constantly, to soft ball stage the first 3 ingredients. Quickly add marshmallows, chips and nuts. Pour into 9 x 13-inch buttered pan. Cool and slice.
Cook and stir the first 4 ingredients until thick. Pour small amount into yolks. Pour yolks into pan; cook about 5 minutes. Add lemon juice, rind and butter; pour into shell. Top with meringue. Bake for 15 minutes in a 300° oven until brown.
Crush crackers; melt oleo. Mix together and press into a 9 x 13-inch pan. Mix the pudding, milk and ice cream; spread over crumbs. Cover with Dream Whip or Cool Whip. Crush the Heath bars and spread on top. Cool 4 hours in refrigerator.
Bring milk to a boil; add Grape-Nuts. Let stand and cool. Beat egg yolks in, adding sugar also. Mix in pinch of salt and mix well with cooled milk and Grape-Nuts. Pour in a greased pan and fold in egg whites from 3 eggs. Bake for 45 minutes in a 325° oven.
Stir-fry chicken in hot oil in a large skillet until brown. Add vegetables. Fry until crispy and tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger. Add to chicken and vegetables. Bring to boil. Cook for 2 minutes. Prepare rice as directed on package. Serve chicken and vegetables over rice.
Preheat oven to 325°. Mix together flour, mustard and all other dry seasonings. Pour Worcestershire sauce over roast and rub all over, then roll roast all around in flour mixture until well coated. Place in oven pan. Pour water and wine around roast. Use meat thermometer to cook to desired doneness. Keep roast covered until the last 30 minutes of cooking; baste with juices during the last 30 minutes.
In a bowl, combine turkey, 1/2 cup sour cream, 1 1/2 tsp. taco seasoning, half of the soup, 1 cup of cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13 x 9 x 2-inch baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa if desired. Yields about 5 servings.