HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour Bundt pan. Mix pudding mix and 1 cup brown sugar. Put rolls in bottom of pan and sprinkle with 1/2 the pudding mix and sugar. Put another dozen frozen rolls and sprinkle on the other 1/2 of sugar mix. Over this, sprinkle another 1/2 cup brown sugar and cinnamon. Melt 1 stick oleo and pour over top. Sprinkle with nuts. Leave uncovered overnight and bake in the morning at 350° for 30 minutes.
Cream together flour, butter and powdered sugar. Pat into a 13 x 9-inch pan over bottom and part way up the sides. Bake 15 to 20 minutes at 350°. Mix together eggs, lemon juice, sugar, flour and salt. Pour over crust. Bake at 350° for 25 minutes. Sprinkle with powder when cooled.
Preheat oven to 375°. Grease an 8 1/4 x 4 1/2-inch loaf pan; set aside.
Combine milk and cola in an ice cream churn. Freeze it using an electric or hand churn. Add small juice size pina colada mix or smallest can of crushed pineapple, drained well.
Heat oven to 450 degrees. Lightly grease cookie sheet. Bisquick mix, butter and sugar in medium bowl until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center with the back of spoon dipped in water; fill each with 1 teaspoon of preserves. Bake 10 to 15 minutes or until golden brown. drizzle with Glaze while warm 1 dozen biscuits.
Mix and bake first 5 ingredients to make cornbread. Mix all ingredients with cornbread and bake till brown. Can use only 1 can of each soup.
Preheat oven to 450°. Grease skillet or baking dish. In mixing bowl, combine dry ingredients. Stir in remaining ingredients and stir only until moist. Bake in skillet 25 to 30 minutes, until lightly brown.
Mix banana and lemon juice together. Cream butter with 1 cup of sugar, then add banana and enough of the remaining sugar to make mixture thick enough to spread. This will make enough to cover tops and sides of 2 (8-inch) layers.
Melt margarine. Dice onion up real small; saute in butter. Pour both soups in onion mixture. Pour in rice. Cover. Bake at 350° for 1 hour.
Saute bell pepper, onion and garlic. Brown and season beef with Cajun seasoning and salt to taste. Pour off excess grease after browning well. Add sauteed pepper, onion and garlic. Add Ranch-style beans. Bring to a boil and serve.
Blend butter and shortening until smooth and fluffy. Add both sugars and cream well. Add eggs, beating well. Stir in vanilla. Mix dry ingredients and gradually add to batter. Add chocolate chips and nuts. Mix well and drop by teaspoonfuls onto ungreased baking sheets about 1-inch apart. Bake at 375° for 8 minutes. Cool briefly on baking sheet, then remove to cooling racks. Store in airtight container. Yields about 7 dozen 2-inch cookies.
Crust: Mix the margarine, pretzels and white sugar. Place in a 9 x 13-inch pan and bake at 350° for 10 minutes. Cool.
Mix dry ingredients. Add melted margarine and eggs; beat until blended. Add vinegar and flavoring. Mix in coconut; pour into the pie shell of your choice. Bake at 350° for about 45 minutes, until lightly browned.
Combine cranberries, Sweet 'N Low, water and extract in saucepan. Simmer until skins of berries pop open and sauce thickens. Add applesauce and cinnamon and simmer again. When thickened, divide evenly into 6 portions.
Preheat oven to 400°. Remove skin from chicken. Rinse and dry thoroughly. Season with salt and pepper. Coat each piece in oil and dip in milk. Shake to remove excess liquid and roll in crumbs. Let stand briefly so coating will adhere. Line a baking pan with foil for easy clean up. Coat foil lining with cooking spray. Place chicken pieces in pan so they do not touch. Bake 45 minutes or longer. Crumbs will form a crisp crust.
Cook chicken breasts until done. Remove skin and bones. Tear or cut into bite size. Grease a 9 x 13-inch pan. Layer chicken, Doritos and 1 package or Monterey Jack cheese. Mix cream of chicken soup, mushroom soup, Ro-Tel and milk. Warm and pour over layers of chicken, Doritos and cheese. Crumble Doritos and sprinkle on top. Spread other package of Monterey Jack cheese on top. Bake at 350° for 30 minutes.
Saute sausage in a skillet; drain well. Beat together eggs, milk, dry mustard and salt. Put bread cubes in the bottom of a 13 x 9 x 2-inch baking dish. Put a layer of cheese, then a layer of sausage. Pour milk and eggs over all. Refrigerate until the next day. Bake at 350° for 45 minutes and serve hot. Serves 8.
Mix oats, 1 1/2 cups flour, brown sugar, soda, salt and oleo together. Reserve 1 cup of the mixture; press remaining mix into a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Place the first 5 ingredients in a skillet and bring to a boil. Boil for 1 minute. Remove from heat and stir in the oatmeal. Stir until well blended. Drop by teaspoonfuls on waxed paper. Let stand until firm.
Press cream cheese into bottom of 10 x 13-inch pan. Press refried beans on top and cover with salsa. Top with grated Cheddar cheese and black olives. Bake at 350° until cheese is bubbly (about 20 to 30 minutes). Serve with tortilla chips.
Make hamburger patties, 2 for each person, and brown in skillet; drain grease. Put onion rings on top of each patty. Pour tomato sauce over patties in skillet. Simmer 10 to 15 minutes.
Heat corn tortillas on both sides in hot skillet. Drain on paper towels. Put cheese and onion on corn tortilla. Roll up and place seam side down in a cake pan. Spread Tostitos salsa con queso on top. Heat in a 375° oven for 25 minutes or until cheese on inside melts.
Combine cheese, onion and Miracle Whip. Spread on rye bread. Place on cookie sheet and broil until light brown and bubbly. Makes approximately 40.
Spray 9 x 13-inch baking pan with cooking spray. Place bread in pan in two rows, overlapping slices, putting ham between and over slices. Distribute broccoli and cheese over and around the bread slices.
Combine ingredients if too stiff. Add a little milk. Put in 9 x 13-inch pan. Crush 1 cup corn flakes. Melt 1/4 to 1/2 cup margarine. Sprinkle corn flakes over top of casserole and pour margarine over top of corn flakes. Bake at 350° for 45 minutes.
Brown sausage and onion. Drain well. Add to Bisquick. Mix water and soup together, then add to sausage mixture. Bake at 350° for 15 to 20 minutes in muffin pan.
Mix cookie mix according to directions. Mix into a ball and spread flat on a greased pizza pan. Bake 8 to 10 minutes at 350° and let cool. Mix together the cream cheese and powdered sugar and spread on cooled cookie. Decorate the top with sliced fruits, being sure to dip fruits that will darken in pineapple juice.
Slice chicken thin. Let soak in milk for 10 minutes. Mix cheese and bread crumbs together and coat chicken in bread crumbs mixture. (You may also add extra garlic powder and parsley.) After breading chicken, place in refrigerator for about 30 minutes.
Brown meat and onions slowly. Stir until meat is all in fine pieces. Add rest of ingredients and simmer 1 hour, slowly.
Cream melted butter and brown sugar. Add eggs, vanilla, salt and flour. Mix well. Pat onto a greased and floured cookie sheet. Bake at 300° for 25 to 30 minutes. Cool and cut into squares.
Break apart enough graham crackers to cover the bottom of a jelly roll tray. Combine margarine and sugar in a pot, bring to a boil and boil for 2 minutes. Remove from heat and add chopped pecans. Spread over the graham crackers. Bake at 350° for 8 minutes. When cool, break apart. These are like Mexican pralines.
Cut quail in halves. Season with salt and pepper. In bowl, combine eggs, milk, flour and 1/4 teaspoon salt. Beat until batter is smooth. Dip quail in batter. Fry in deep fat heated to 365° for about 8 minutes or until golden brown. Drain on absorbent paper.
Combine cornstarch, sugar, vinegar and salt; mix well. Slowly stir in beet liquid; blend to smooth mixture. Cook, stirring constantly, over medium heat until sauce is clear and thick. Add butter and beets and mix well.
Sift together flour, spices, soda and cloves. Cream shortening and sugar; add eggs one at a time, beating well after each addition. Blend well. Add dry ingredients; mix well. Stir in blackberries until mixture is smooth. Bake at 375° for 1 hour (or until done) in Bundt pan.
Slice and peel potatoes. Cook until almost done. Drain and pour into casserole dish. Top with butter, salt and pepper. Put dressing mix on, then cream of mushroom soup. Slice sausage and layer on top. Top with grated cheese. Cook in oven until done.
Mix chicken, soup, sour cream and mushrooms. Cover with stuffing. Bake 50 to 60 minutes at 375°.
In a large skillet, cook sausage, cumin, garlic powder, salt and pepper. Drain. Add onion and green pepper; saute until crisp-tender. Dissolve bouillon cubes in boiling water. Add jalapeno, rice and sausage to the vegetables in large skillet. Add the bouillon and heat; simmer until water is absorbed.
In large glass bowl (deep), slice pound cake. Place in bottom of bowl. Prepare Jell-O and pour over pound cake. Mash pound cake with fork. Place in refrigerator until set. Mix pudding and pour over Jell-O. Smooth flat. Add Cool Whip on top of pudding. Decorate as desired. Refrigerate until ready to serve.
Melt ingredients together. Chill. Then make into balls about the size of walnuts and chill again.
Combine first 5 ingredients in a plastic bag; shake well. Cut chicken into 1 inch strips; dip chicken in margarine and shake in bread crumb mixture. Place in Pyrex dish. Bake at 400° for 20 minutes or until tender. Yields 4 servings.
Place red hots in percolator and put apple juice in pot of percolator. Perk until red hots have melted. Can be easily doubled.
Coat pan with Pam cooking spray. Put over medium heat until hot. Add chicken. Cook 10 minutes, turning one time. Add water, cover and simmer 15 minutes. Drain chicken and serve.
Preheat oven to 350°. Grease 1 (9 x 13-inch) pan and 1 smaller pan. Dust with confectioners sugar. Prepare cake mix as package directs. Pour into prepared pans and bake for 20 minutes or until done. Cool in pans. Increase heat to 400°.
Mix sauces and melted butter. Put pretzels, nuts and cereals in large baking pan. Pour the sauces and butter over the cereals. Sprinkle the garlic and salt over all. Mix well. Bake at 250° for 3 to 4 hours, stirring every 30 minutes.
While noodles are cooking, brown ground beef. Drain off excess fat. Add spaghetti seasoning, stewed tomatoes, tomato paste, oregano and Italian seasoning. Cook until boiling; then simmer 5 minutes. Drain noodles and rinse in cold water to prevent sticking. Divide sauce into 3 sections in skillet.
Mix the first 4 ingredients. Add the next 3 ingredients. Add the next 5 ingredients. Mix well. Pour into greased Bundt pan. Bake for 1 hour and 10 minutes in a 300° oven.
Dissolve yeast in water. Heat buttermilk to lukewarm. Add salt, shortening and sugar. Then put soda in buttermilk. Add yeast, egg and 1 cup of flour. Let rise until doubled in size about 1 hour, covered. Punch down and let rise again about 1 hour in muffin tins. Bake at 350° for 15 to 20 minutes.
Drain and flake crabmeat; combine with remaining ingredients except bacon. Mix well. Shape into walnut size balls. Wrap with bacon; secure with toothpicks. Broil under medium heat until bacon is crisp, about 10 minutes, turning to brown evenly. Garnish with parsley and lemon. Makes about 2 dozen.
Combine orange slices, condensed milk, coconut, pecans and orange extract in baking dish; mix well. Bake at 300° until bubbly. Stir in confectioners sugar.
Drain beets, reserving 2 tablespoons beet liquid. Mix sugar, cornstarch and salt. Add vinegar and beet liquid. Cook, stirring constantly, until thick and clear. Add beets and butter; heat.
Cut deboned breasts into nugget-sized pieces. Combine bread crumbs, cheese, herbs and salt. Dip chicken pieces in melted margarine. Roll in crumb mixture.
Preheat oven to 350°. Mix and bake cake according to directions on box. Bake in 3 (9-inch) cake pans. When cake is done, divide each layer into 2 layers. Mix sour cream and 1 (12 ounce) package of coconut together in small mixing bowl. Spread this mixture between layers of the cake.
Sift flour once; measure and add baking powder, salt and sugar. Sift together 3 times. Add butter. Combine egg, milk and vanilla. Add to flour mixture. Beat vigorously 1 minute. Melt the brown sugar. Stir until melted. Arrange pineapple slices attractively. Pour batter mix over. Bake at 350° for 50 minutes. Garnish with whipped cream.
Combine the dry ingredients. In a separate bowl, mix the honey and oil. Combine dry and moist ingredients. Divide and spread on 2 cookie sheets. Bake at 300° for 1 hour or until brown. Makes 4 to 5 quarts.
Mix well the sugar, flour, margarine and nutmeg until well blended. Add cream, a little at a time, until it is well moistened. Add remaining cream. Stir well and pour into an unbaked 9-inch pastry shell. Bake at 375° for 55 minutes to an hour.
Mix all vegetables together in large bowl. Mix the vinegar, oil, sugar, salt, water and pepper in a pan and bring to a boil. Pour over the vegetables. Mix and chill.
Whisk mustard, 2 tablespoons oil, white wine and honey together for dressing. Season with salt and pepper. Toss lettuce, tomatoes and onion together in medium bowl. Divide salad between two plates. Combine cayenne, paprika, pepper, chili powder, garlic powder and salt in small bowl. Coat chicken with spice mixture. Heat remaining 1 tablespoon oil in skillet. Add chicken and fry until just cooked and crusty on outside, about 4 minutes per side. Cut into thin strips and place on salad. Spoon dressing over and serve. Serves 2.
Cut the olives and combine with the chicken and celery. Combine onion with the mayonnaise, soy sauce and lemon juice. Pour over chicken mixture and blend lightly. Serve on crisp lettuce.
Place half of the apples and remaining ingredients in blender container. Blend on high until smooth, 1 to 2 minutes. Add remaining apples. Repeat.
Preheat oven to 400°. In large bowl, mix together flour, butter, milk and egg. Add bacon, cheese and onions. If batter seems too thick, add a little more milk. Spray muffin pan with Pam or grease. Fill each cup 3/4 full. Bake 15 to 20 minutes until golden brown.
Cook hamburger; drain. Combine rest of ingredients and cook until celery is done. Freezes well.
Cook meat until tender. Add all other ingredients, including water if needed. Cook in a heavy pot for about 2 hours.
Stir together flour, baking powder, salt, allspice, turmeric and sugar. Beat egg with water and add to flour mixture. Mix well to make a smooth batter. Cut onions into rings 1/4-inch thick and mix with salt. Dip onion rings in batter, a few at a time. Fry in deep fat heated to 360° until rings are browned and float to top of fat. Remove rings from fat with slotted spoon. Drain on paper towels. Serve hot. Makes 6 servings.
Preheat oven to 350°. Mix all the ingredients together and drop by spoonfuls onto a greased cookie sheet. Bake until golden brown or firm.
Dissolve yeast and 1 teaspoon of the sugar in 1/2 cup of the water. Beat eggs, shortening, salt, rest of the sugar and the rest of the water. Add yeast and water mixture. Add flour after beating in the cup of potatoes. Knead in all of the flour. Let rise until double. Make into rolls or loaves. Let rise. Bake at 425° for 20 to 25 minutes. You may keep dough in refrigerator several days.
Mix all ingredients (except chocolate chips and nuts) at one time. Sprinkle flour on nuts and chips and add last. Beat with electric mixer at high speed for 2 1/2 minutes. Bake in greased and floured Bundt pan or tube pan at 350° for 55 to 60 minutes or until done.
Beat eggs slightly; add sugar and mix well. Add syrup, butter and vanilla. Next, add pecans.	Bake about 40 to 45 minutes at 350°.
Mix all ingredients. Cook on high for 4 minutes, stirring constantly. Remove from heat. Set aside to cool, about 15 minutes. Beat until thick enough to spread.
In sauce pan melt butter and cornstarch. Add milk and tuna. Stir until thickened. Add peas and carrots (heated) if desired. Serve over toast.
In a large bowl, mix the flours, baking powder, spice and salt. Whisk in milk, honey and oil, then egg yolk. In small bowl, beat the egg white to form stiff peaks. Fold into yolk mixture. Gently mix in pumpkin, then raisins. Coat nonstick griddle or large skillet with vegetable cooking spray. Heat over medium-low heat; with 1/3 cup measure portion batter on griddle. Cook until lightly browned, about 4 minutes, turning once. Makes 4 servings (12 flapjacks).
Beat eggs. Add to it the remaining ingredients. Roll in balls. Put on a greased cookie sheet. Bake at 350° for 7 minutes; cool. Ice with powdered sugar icing. Mix confectioners sugar and a small amount of warm water.
Mix in morning. Put in refrigerator. Pinch off what you want and keep rest of dough in refrigerator, covered. You can pinch off dough as you go. Bake at biscuit temperature (425° to 450°).
Grease and flour 9 x 13-inch pan. Mix all of the ingredients together and pour into pan. Bake 25 to 30 minutes at 350°.
Thoroughly combine eggs and syrup. Add sugar, butter, vanilla, salt and pecans. Stir until well blended. Pour into a pie shell. Bake at 350° for 45 to 50 minutes or until firm.
Cook meat and onion. Drain off grease. Line in a 9 x 13-inch pan chips and meat. Mix soup and milk together in a separate bowl and pour over meat. Add picante sauce and top with cheese. Bake at 350° until cheese melts, about 20 minutes.
Place Ricotta in mixer; whip for 3 minutes. Add sugar, vanilla and eggs. Then gradually add flour. Pour mixture into 10-inch pie dish with graham cracker crust. Bake at 350° for 20 minutes.
Mix cream cheese, ground sugar, oil and food color. Mix well. Using pastry bag, drop from star tip onto waxed paper. Let dry at room temperature 36 to 48 hours. If firmer mint desired, transfer to paper towel after 32 hours and dry an additional 12 hours. Makes about 10 dozen for weddings, anniversaries or parties.
Cook together the first 6 ingredients until thick. Cool completely and add the remaining ingredients. Let stand for a few hours to blend.
Cream sugar and butter. Add beaten egg yolks. Add flour and mix. Add lemon juice, grated rind and milk. Fold in stiffly beaten egg whites. Pour into unbaked crust. Bake at 350° for 40 minutes or until inserted toothpick comes out clean. (Pillsbury pie crust works fine.)
Combine all ingredients and roll in cacoons. Bake 15 to 20 minutes at 350°.
Cook all ingredients until done. Seal in pint jars. Very good in hot dishes or as barbecue sauce.
Beat eggs, oil and sugar until light and fluffy. Sift dry ingredients together and add to sugar and oil mixture. Mix until well blended. Bake at 350° for 40 to 45 minutes or until done in a greased and tubed pan.
Combine all ingredients. Place in loaf pan that has been sprayed with Pam. Preheat oven to 350°. Bake meat in oven for 1 hour.
Mix together cream cheese, Miracle Whip, mustard, garlic salt and horseradish. Then in another bowl, grate 1 cucumber and press out liquid. Grate onion and carrot and add to ingredients. Refrigerate 2 hours.
Chop green onion stems into bits. Chop 1/2 package of corned beef into small pieces. Combine with cream cheese. Add celery salt to taste. Roll into a ball. Serve with Townhouse crackers.
Mix the first 5 ingredients well. Form mixture into 8 patties 3/4-inch thick. Spread crumbs on waxed paper. Press patties gently into crumbs to coat. Heat oil in large skillet and fry patties over medium heat 4 minutes per side until crisp.
Marinate chicken for about 1 hour. Bake or broil until chicken is cooked. Drizzle with remainder of marinade while cooking.
Add layer of chicken in baking dish. Pour 1 can cream of chicken soup over chicken. Add herb dressing mix and other can of soup, mixed with chicken broth.
In a juice extractor, combine watermelon, oranges, grapefruit, apples and lemons. Mix well. Chill for at least 1 hour. Makes 1 gallon. Put in one gallon container.
Stir together the flour, sugar, baking powder, soda and salt. Then add and beat the oleo, 1/3 cup buttermilk and mashed bananas. Add 1/3 cup buttermilk and eggs. Beat altogether for 4 minutes. Pour into a 13 x 9-inch greased pan. Bake at 350° for 30 to 45 minutes.
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat a medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For the best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container, this can be stored up to two weeks. Rewhip before using.
Combine first 7 ingredients in large bowl, stirring well. Add pecan halves to mixture, stirring gently to coat well. Spread coated pecans in a single layer in a 15 x 10 x 1 inch jellyroll pan. Bake at 300° for 25/30 min, stirring frequently. Drain pecans on paper towels; let cool. Store in an airtight container.
Stir over heat in large boiler until cheese melts. Add a little Worcestershire sauce. Mix all ingredients together and pour into a 2 1/2-quart casserole dish. Bake at 350° until bubbles. Remove and cover top with sliced almonds.
Cream butter and brown sugar in large mixing bowl. Beat in honey and eggs until smooth. Sift flour, cinnamon and salt. Stir into butter mixture. Add oats, pecans, raisins and dates. Stir. Shape dough into 2-inch balls. Place 9 balls on each cookie sheet and flatten. Bake until lightly browned (about 15 minutes). Remove the cookies to racks to cool.
Cut up venison into serving pieces. Mix flour and salt and pepper together. Coat venison with mixture and brown in pan with margarine. Add chopped celery and sliced onions. Add Worcestershire sauce and tomatoes and cook, covered, 1 to 2 hours. Cook noodles, drain and serve with venison.
Mix all ingredients together. If too sticky, add more coconut. Roll into bite size balls. These can be made in all colors, depending on what jello you use. They give cookie trays a lot of color.
Place sliced carrots in boiling salted water. Cook about 3 to 5 minutes. Drain. Add onion and pepper. Set aside. Mix tomato soup, oil, vinegar and sugar together. Bring to boil. Pour over carrot mixture. Refrigerate. This will keep a month.
Mix cottage cheese and Jell-O. Fold in Cool Whip. Chill for 5 minutes and serve.
Cream margarine, sugar and vanilla. Add chips and nuts; stir in flour. With 1 tablespoon of dough, form balls. Place on ungreased cookie sheet. Press balls flat with glass dipped in sugar. Bake at 350° for 16 to 18 minutes.
Mix Bisquick to package directions, adding grated cheese. Mix well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until golden brown. Remove from oven and sprinkle on garlic salt to taste.
Mash cottage cheese. Add other ingredients and beat well. Pour into pie shell. Bake at 450° for 10 minutes, then at 300° for 45 minutes.
Mix ingredients and cook in saucepan. Put in pie shells and top with meringue. Makes 3 pies.
In sauce pan, saute onions in butter until tender. Stir in flour and salt until blended then gradually add broth. Bring to a boil, cook and stir 2 minutes or until thickened.
Mix and pat into a ring mold prepared with a no-stick cooking spray. May be shaped and not molded. Serve with strawberry preserves and Ritz crackers.
Mix flour and lard together. Add salt and pepper. Add warm water, a little at a time. Mix until the consistency of pie dough. Pull off small amounts and roll until flat. Cook on griddle on ungreased nonstick frying pan.
Combine vinegar, sugar, celery seed, mustard seed and Tabasco sauce, mixing well. Bring to a boil and boil 2 minutes or until sugar dissolves. Remove from heat; stir in corn, green pepper, onion and pimiento. Refrigerate in airtight container for 48 hours.
In a 3 quart saucepan, brown turkey. Drain off any fat. Stir in vegetables, soup, milk and thyme. Bring to boil; reduce heat. Simmer 5 minutes. Spoon into 8-inch round baking dish. Unfold crust; cut decorative cutouts or slits in crust so steam can escape. Place crust on top of dish. Turn edge under; flute. Combine egg white and water; brush over crust. Sprinkle sesame seed on top. Bake at 400° for 25 to 30 minutes or until golden. Let stand 5 minutes. Makes 4 to 6 servings.