HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together in medium bowl. Make well in center of flour mixture. Beat together egg, oil and 2/3 cup milk. Pour into well. Stir with wooden spoon just enough to moisten flour. Stir in raisins. Spoon into buttered muffin tins, filling cups 2/3 full. Bake in hot 400° oven about 20 minutes. Remove from tins. Cool 5 minutes.
Combine all ingredients and use as a dip or spread on crackers. Sprinkle with paprika.
Cream butter and sugar. Mix in water, vanilla and flour. Add pecans. Make into small balls. Bake in 375° preheated oven for 12 minutes or until lightly browned. Roll in powdered sugar while warm.
Mix all together and pour into 2 (9-inch) unbaked pie crust. Bake at 375° for 15 minutes, then at 300° for 35 to 40 minutes.
Combine oil, eggs, sugar and vanilla; set aside. Sift flour, cinnamon, soda and salt; add to oil mixture. Add apples and walnuts. Batter will be very thick. Turn into 2 oiled loaf pans. Bake at 300° for 1 1/2 hours. Cool 10 minutes, then remove from pans. Sprinkle a little sugar on top of bread when still warm. Wrap in foil. May refrigerate or freeze.
In small mixer bowl, cream butter. Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (additional milk may be needed). Blend in vanilla. Yields about 2 cups frosting.
Combine cream cheese with milk until smooth. Add lobster or crab, onion, horseradish, salt and pepper. Spread into a greased 8-inch baking dish. Sprinkle with paprika and almonds. Bake at 375° for about 15 minutes until bubbly. Serve warm.
Fry and drain ground beef. Add water, chili powder, garlic salt, chilies and salsa. Simmer uncovered 15 to 20 minutes. Heat tortillas in microwave. Put 1/12 beef mixture in each and roll. Place seam side down in baking pan, single layer. Put enchilada sauce on each one. Shred cheese and sprinkle over top. Bake at 350° for 30 to 40 minutes.
Dust meat in flour and pepper. Brown in melted butter. Add mushrooms, onion and garlic. When meat is browned, stir in soup. Cover and cook 1 hour. Stir in sour cream and heat 5 minutes. Serve over noodles. Serves 6.
Heat olive oil, add onion and celery and "sweat" for 10 minutes over medium heat. Stir; add herbs, spices, garlic and cook 3 minutes. Add tomato sauce, parsley and stir in well. Add diced cabbage, cover lightly and cook for 20 minutes until cabbage is tender. Remove from heat, add salt and pepper, Parmesan cheese and mix well. Place in casserole and bake for 25 minutes. Serve hot with extra Parmesan cheese.
Sift dry ingredients together. Mix eggs, cooking oil and carrots together and add to dry ingredients. Beat hard. Bake in 2 layers at 350° for 45 minutes.
Soak raisins in hot broth for 10 minutes or until plump. Drain. Heat oil in large skillet and quickly brown beef, 3 to 5 minutes. Add wine, onion, salt, garlic, oregano, cloves and pepper. Simmer 15 minutes. Stir in green pepper. Cook 5 minutes longer. Stir in almonds and raisins. Serve over rice. Makes 8 servings. Omit salt if wanted.
Mix all together; let set in refrigerator awhile. Spread on muffins; place on cookie sheet. Bake at 325° for 20 minutes.
Peel cucumbers and slice very thin. Salt lightly and let stand 1 hour.
Mix and melt last 3 ingredients and pour over cereal. Cool completely. Pour 1 box powdered sugar into plastic bag; put in cereal and shake until blended.
Put can of fruit in an 8 x 8-inch baking dish. Sprinkle cake mix over fruit. Dot with oleo. Bake 40 to 45 minutes at 350°.
Filling: In saucepan, add pie filling, 1 cup of sugar and 1 stick margarine. Cook on medium-low until well blended. Set aside.
Heat Clamato juice to boiling. Dissolve gelatine in juice. Add drained artichokes and seasonings and chill in a mold.
Brown hamburger with onion. Drain. Cook vegetables in salted water for a few minutes and drain. In a casserole, layer hamburger, vegetables and spread soup over evenly. Top with Tater Tots. Bake 35 minutes at 350°, covered. Uncover for last ten minutes of cooking.
Brown sausage. Drain. Add oregano and garlic. Grease a baking sheet. Flatten biscuits to 4-inch circles with floured custard cup. Fill with tomato paste and sausage. Sprinkle with cheese. Bake at 425° for about 10 minutes.
Mix all ingredients together; toast English muffins (after you halve them). Spread with mixture, then quarter. Broil for 10 minutes.
Use a two-quart or larger casserole dish. Put one half of the gravy on the bottom, then layer the stuffing, the meat and then potatoes. Put the remaining gravy over the top. Bake at 350° for 25 to 30 minutes.
Melt margarine and mix with peanut butter. Stir in confectioners sugar until smooth. Add vanilla, form into small balls and place on cookie sheet. Stick a toothpick into each one. Chill in refrigerator about 2 hours, or in freezer 1 hour. Melt chocolate chips and wax in double boiler or microwave, then dip each ball in mixture, remove toothpick and chill.
Brown beef in skillet and drain off fat. Put meat into crock-pot. Brown bacon and onion and drain off fat. Put bacon and onion and remaining ingredients into the crock-pot. Stir well. Cover and cook on low 4 to 9 hours.
Cook pork chops in skillet with oil until brown. Add soup, milk and 1/2 package Ranch mix. Heat to a boil; reduce heat and cover. Cook over low heat until done. Add remaining half of Ranch mix to water with rice for a side dish.
Beat until smooth. Add enough whole milk to reach "fill line" on freezer. Makes one gallon.
In saucepan, fry hamburger, pepper and onion together; drain. Mix mushrooms, sauce and hamburger mixture together. Put a thin layer of sauce mixture on bottom of 9 x 13-inch baking dish, then layer of noodles, layer of sauce, layer of cottage cheese, layer of Parmesan and layer of Mozzarella. Start all over again with noodles, then sauce, cottage cheese, Parmesan and ending with Mozzarella on top. Bake at 350° for 45 to 60 minutes, or until the cheese is lightly browned. Let stand 15 to 20 minutes after cooking, then serve.
Put drained tuna, milk and soup into casserole dish. Smash chips in bag and then pour over soup and tuna mixture. Mix together with a spoon. Bake, uncovered, until browned, about 40 minutes, at 350°.
Make beef or chicken filling according to package directions. In hot skillet, lightly oiled, brown a tortilla shell on one side only. Sprinkle cheese over shell. Add meat, tomatoes, onion, lettuce and black olives. Fold shell in half and wait a few moments. Remove from pan and cut in half. Place on a plate, place a teaspoon of sour cream on each half. Garnish with fresh parsley and fresh fruit.
Combine all ingredients; mix well. Roll into 1 inch balls. Place on ungreased baking sheet. Bake at 400° for about 15-20 minutes. Drain and serve. Makes about 3 dozen.
Saute chopped onion with hamburger meat. Drain grease from meat. Add all ingredients into pot; bring to a boil, cover and let simmer for 30 to 45 minutes. May add water if more juice is desired. Good with cornbread, crackers or Cheddar cheese.
Attach the string by tying a knot to the pine cone stem. With a knife, spread the peanut butter all over the pine cone. Place the birdseed in a pie tin. Roll the pine cones in the birdseed until covered. Hang the pine cones high on a tree out of reach of any cats.
Melt margarine and Choco-Bake. Add flour, sugar, vanilla and baking powder. Add eggs and mix well. Bake at 350° for 30 minutes.
Dissolve jello in boiling water. Stir in raspberries and ice cream. Refrigerate until set. Serve topped with Cool Whip and garnished with fresh raspberries.
Saute pepper and onion in skillet. Brown ground beef also. In saucepan, mix kidney beans, crushed tomatoes and a dash of cumin, chili powder and garlic powder. Add ground beef, pepper and onion into saucepan. Simmer 20 minutes. Add salt and pepper to taste.
Pour dressing over stew meat. Cook on low in crock-pot all day while at work. Serve over rice, mashed potatoes or on a bun.
Fry hamburger; drain and let cool. Chop lettuce into bite size pieces. Chop tomatoes, avocado and green onions. Grate cheese. Add all other ingredients, except the hamburger and Doritos, to lettuce. Just before serving, add hamburger and Doritos, slightly crushed, to salad mixture. Use the Good Seasons salad dressing, prepared by directions on package. Toss.
Heat oven to 350°. In large	frypan, heat oil. Add onion, green pepper, celery and carrot. Stir-fry over medium heat about 12	minutes or until tender. Add broccoli, butter and rest of ingredients, stirring gently until well blended. Pour into butter greased baking dish and, if desired, cover with the cheese or bread crumbs. Simmer in oven, uncovered, until cheese melts or crumbs lightly brown. Serve over toasted rolls or noodles.
Heat water and Cheez Whiz until cheese melts. Add other ingredients. Heat until melted. Pour into buttered 13 x 15-inch pan. Bake at 300° until brown on top.
Mix all ingredients well and put into glass jar. Shake well before using, or put all ingredients into blender and process on high speed until all ingredients are integrated into a smooth creamy dressing that does not separate, then put it into a glass jar. It's very tasty and economical.
Combine flour and sugar in bowl. Heat oleo, cocoa and Coca-Cola to boiling. Pour over flour and sugar mixture. Add buttermilk, eggs, vanilla and marshmallows. Mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for about 30 minutes.
Combine flour, cornmeal, salt, pepper and milk in a medium bowl. In a deep pan, heat oil on high. Dip tomato slices, one at a time, into batter. Fry quickly, turning once with tongs. Remove from oil and stand up, like a wheel, to drain and avoid becoming soggy before serving.
Thaw and raise bread according to directions. When risen, spread in a square 8-inch pan that has been greased. Grate cheese. Combine egg, onion, salt and milk. Add cheese and spread over bread dough. Sprinkle with caraway or poppy seed. (I usually do half and half.) Bake in a preheated oven at 425° for 20 to 25 minutes. Excellent served warm with soup.
Melt butter. Mix with peanut butter and sugar. Roll into small balls. Freeze balls. Dip into melted chocolate.
Add and combine butter and cheese. Pour over macaroni, mix well. Add salt, pepper, eggs and milk; mix well. Bake at 350°, uncovered, 40 to 50 minutes. Serve with thickened stewed tomatoes.
Bake all potatoes until soft. In large bowl, mash peeled potatoes with parsley, bacon, garlic, green onions, nutmeg and Cheddar. Mix well. From mixture make small patties about the size of a biscuit and 1/2 to 3/4-inches thick.
Blend soup and milk. Add onion; bring to a boil while stirring. Season (salt and pepper). Place 1/2 of potato chips in casserole with 1/2 of tuna. Repeat layers. Pour mushroom soup over all; garnish with whole chips. Bake at 350° for 25 minutes.
Reserve 1 cup cake mix for topping. Combine remaining cake mix, 1 egg and 1/2 cup melted butter in bowl. Mix well. Press into bottom of greased 9 x 13-inch baking pan.
Cook sausage in large skillet until browned. Drain, crumble and set aside. Spread croutons on bottom of lightly greased 9 x 13 baking dish. Cover croutons with cheeses. Sprinkle cooked sausage and onion over cheeses. In a bowl, beat together eggs, cream, milk, mustard, salt and pepper. Pour over sausage. Cover and refrigerate for 8 hours. Bake at 350° for 45-60 minutes. Let stand 20 minutes before serving.
Dissolve lye in lukewarm water; let it get cold. Melt grease, but do not have it warm. Mix cool oil, Borax and ammonia in grease, stirring well, then slowly drain the lye into mixture, stirring constantly. Stir mixture until it is about as thick as honey (about 10 minutes). If stirred too long, it will be grainy. Pour into flat pan or box to harden. When hard, cut into blocks.
Wash liver. Coat with flour. Place in nonstick roaster. Place onion over liver. Lay bacon slices on top. Pour 1/2 of barbecue sauce over liver. Bake at 300° for 20 minutes. Turn liver and pour remaining sauce over liver. Bake for 15 minutes longer.
Preheat oven to 350°. Line 30 (2-inch) muffin cups with foil baking cups or place foil-liners on baking sheets. Combine brownie mix, fudge packet from mix, eggs, water and oil in a large bowl. Stir with spoon until well blended, about 50 strokes.
In a crust or casserole dish, layer onions, zucchini and tomatoes in 2 to 3 layers. Top with cheese. Bake at 350° for 30 to 45 minutes.
Mix squash, salt, pepper, carrot, sour cream and soup. Melt margarine and mix with stuffing. Line a dish with part of stuffing. Pour squash mixture over stuffing in dish. Sprinkle rest of stuffing over the top of mixture. Bake at 350° for 30 to 45 minutes.
Cream the sugar and butter, then add eggs, one at a time, breaking the whole egg into the batter and beating hard. Add alternately 3 cups flour, then take the remaining 2 cups flour and add spices to it and sift 2 or 3 times. Dredge fruit with this, adding that last to your cake. This makes 2 large cakes.
Melt butter in a baking dish. Make a batter of the sugar, flour and milk. When mixed, pour over the melted butter, but do not stir. Last, empty the peaches over the batter. Bake in a 375° oven about 40 minutes. Whipped cream or ice cream may be served with this. Blackberries may be used also.
Preheat oven to 350°. Rinse chicken inside and out; pat dry. Season inside and out with salt and pepper. Rub garlic over the skin, then place inside cavity. Stuff lemon and onion inside cavity. Tie legs together.
In a large mixing bowl, combine the scalded milk, 1/2 cup Crisco, 1/2 cup sugar and salt. Stir in yeast mixture, eggs and flour. Let rise until doubled; stir down. Cream together 1/2 cup Crisco and brown sugar. Put a teaspoon of the creamed mixture into each greased muffin cup. Place 1/4 of a maraschino cherry in the center and then add a teaspoon of crushed pineapple. Spoon roll dough onto top of creamed mixture in each muffin cup until each is 3/4 full. Cover and let rise. Bake at 375° for 12 to 15 minutes. Invert muffin pans onto cookie sheets immediately after removing from the oven. Allow a few minutes for the topping to run down the sides of the rolls and then remove the pan. Yields 3 dozen muffins.
Fry and drain hamburger. Fry and drain bacon. Break into pieces. Fry onion with hamburger. Mix all ingredients together in a large baking dish. Bake 1 hour at 375°.
Mix all ingredients together and shape into cookies. Bake at 350° for 20 minutes. Yields 18 cookies.
Combine sugar, soda, buttermilk and salt in a heavy 3-quart saucepan. Cook for about 5 minutes over high heat or to 210° on a candy thermometer. Stir often, scraping the bottom of the pan well. The mixture will foam up. Add butter or oleo and pecans. Continue cooking over medium heat. Stir constantly, scraping sides and bottom of pan until candy reaches softball stage (234°). Remove from heat. Cool slightly, about 2 minutes. Beat with spoon until thick and creamy. Drop by tablespoon onto a sheet of waxed paper or aluminum foil. Cool completely before serving.
Cream together oleo and cream cheese. Add powdered sugar. Add milk and pudding. Beat all together with cream cheese and oleo mixture. In another bowl, crush Oreo cookies. Layer white mixture, then Oreos; last layer should be Oreos. Add gummy worms. Refrigerate before serving.
Mix pudding mix and milk in bowl at lowest speed of rotary beater until blended, about 30 seconds. Blend in pumpkin, spice, and 2 cups of Cool Whip. Whip. Pour into pie shells. Chill 4 hours. Garnish with remaining Cool Whip and pecans.
Blend flour, sugar, oil, salt, soda, cinnamon and eggs. Mix apples, nuts and raisins. Put into a greased 11 x 14-inch pan. Bake for 45 minutes; reduce heat to 325° and bake 15 more minutes.
Combine all ingredients except crumbs. Pour into greased 3-quart casserole. Sprinkle with crumbs. Bake, uncovered, at 350° for 45 minutes.
Drain cherries; save juice. Add water to cherry juice to make 5 cups. Over medium heat, heat cherries, liquid, sugar, lemon juice and anise seed to boiling. Reduce heat and simmer, covered, for 30 minutes. Using a blender, blend mixture until smooth, 1/2 mixture at a time. Then heat mixture to boil again.
Boil fryer and bone. Cut into pieces. Spread chicken in 9 x 13-inch casserole dish. Mix soups and pour over chicken. Sprinkle salt and pepper. Dot with margarine. Spread stuffing mix over top of chicken and pour chicken broth over all. Bake for 45 minutes at 350° until brown and bubbly. Easy and freezes well.
Stir together chicken and next 7 ingredients. Cover and chill at least 2 hours. Stir in pine nuts, if desired. Spoon evenly over tortillas and roll up. Cut each roll into 5 slices, securing with wooden picks if necessary. Yields 40 appetizers.
Blend sugar, flour and salt with the cold milk. Add scalded milk while stirring constantly. Cook slowly until thick. Add beaten egg yolks and cook two minutes longer. Remove from heat and add vanilla and coconut. Mix well; cool and pour into baked pie shell. Cool until ready to serve, then whip egg whites until stiff. Spread on pie and bake in hot (425°) oven until light brown, approximately 5 minutes.
In a large skillet, brown meat, then add taco seasoning, refried beans, picante sauce and chilies. Stir ingredients well and heat. Place in a 9 x 13-inch dish. Layer with sour cream, then sprinkle with grated cheese on top. Bake at 325° for approximately 15 minutes. Serve hot with lettuce, tomatoes, corn chips or flour tortillas.
Slice cucumbers and onions. Chop peppers. Add garlic and salt. Cover with cracked ice. Let stand 3 hours. Drain well.
Cream together the cream cheese and margarine; add powdered sugar. Prepare pudding with milk and combine with cream mixture. Fold in Cool Whip. Line flowerpot with aluminum foil, layer cookies and cream mixture, ending with cookies.
Sift together in large bowl flour, baking powder, soda, salt and sugar. Add shortening or margarine and eggs, nuts and mashed bananas. Mix until well blended. Bake at 350° about 1 hour. Check doneness with toothpick. Don't overbake. Makes 2 nice loaves.
Saute shrimp, crab meat and butter in saucepan. Mix milk, cheese, peppers and onion in blender. Mix corn meal, salt, baking powder, corn and eggs in large mixing bowl. Add cheese mixture. Add shrimp and crab meat. Bake in long baking pan at 350° for 45 minutes. Serve while hot.
Mix cream cheese and taco sauce together. Form in mound on serving chip and dip platter. Top with shredded lettuce, diced onions and chopped tomatoes. Serve with tortilla chips. Excellent for parties.
Mix together all ingredients in bowl for 3 minutes by hand. Pour into greased and floured 13 x 9-inch pan. Sprinkle top with 1/2 cup brown sugar and 1/2 cup nuts (optional). Bake at 350° for 35 to 40 minutes.
Dissolve Jell-O in boiling water. Add sugar; let cool. Add fruit juice; chill. Add a small amount of green food coloring. Add ice water and ginger ale. Serve.
Cut cooked beef into small pieces and brown very lightly with the chopped onions in shortening or oil. Pour off drippings. Combine beef broth or bouillon with remaining ingredients. Heat to boiling, stirring to blend and simmer 5 minutes. Add meat to onion mixture and simmer 30 minutes or longer. Makes 8 to 10 servings. Serve on warm buns.
Brown meat in olive oil. Add onion and garlic. Cook until onion is transparent. Add tomatoes, tomato paste, salt, basil, oregano, pepper and bay leaf. Cover and simmer 1 hour.
Grease bottom of an 8 x 11-inch or 13 x 9-inch pan with margarine or Pam. Mix milk, sugar and pudding mix together. Slowly add Cool Whip to mix. Layer bottom of pan with graham crackers. Pour 1/2 mixture over crackers. Layer again with crackers. Pour remaining mixture over crackers. Cover top with crackers, covering top well so icing will go to the edges of pan. Refrigerate 2 hours (important). Cover completely with chocolate frosting. Chill several hours before cutting.
Brown hamburger; drain. Mix all ingredients together in cooker. Bring to a boil, stirring occasionally. Lower temperature and simmer for about 30 minutes.
Cream butter and sugar well. Add flour, water, vanilla and nuts; chill. Roll in individual balls. Roll in powdered sugar. Bake at 350° for 8 to 10 minutes; cool.
Combine whipped topping mix with 1 cup of milk and vanilla in large mixer bowl. Beat on high 6 minutes or until peaks form. Add remaining milk and pie filling. Blend on low. Beat on high 2 minutes, scraping bowl occasionally.
Preheat oven to 350°. Mix all ingredients in large bowl until dough forms. Shape into 2 inch crescents and place on ungreased baking sheets. Bake until golden, about 30 minutes. Cool before serving. Can be prepared and stored in airtight container for up to a week.
Combine dry ingredients. Cut in butter and currants. Add milk to make soft. Turn out on floured board. Knead half a dozen times; cut dough in half. Roll out each half of the dough in 3/4-inch high rounds. Cut with knife before baking. Bake at 425° for 10 minutes on greased cookie sheet.
Mix equal parts baby shampoo with water. Bubble blowing wands can be made from pipe cleaners. Add either glycerin or sugar and the bubbles will last longer. Put about 2 inches in a cup, give to a child and let them blow.
Brown meat and onions. Pour off excess fat. Add beans, tomatoes and soup. Layer in a large casserole dish. First, tortillas, then meat mixture and cheese. Do at least 3 more layers. Bake at 350° until bubbly, about 35 minutes.
In a bowl, combine the cranberry sauce, concentrate, water, cinnamon and allspice. Cover and freeze for 8 hours or overnight. Remove from the freezer 45 minutes before serving.
Prepare banana pudding using 4 cups of milk as directed on the box. Mix well. Gradually add Cool Whip until blended. Add sugar and mix for about 1 minute. In a 9 x 12-inch pan, layer first vanilla wafers, bananas (sliced thin), pudding and finished layers with pudding. Garnish with remaining wafers. Refrigerate for about 8 hours before serving.
Blend the cream cheese, Worcestershire, lemon juice, mayonnaise, onion and garlic salt. Press into a 9 1/2-inch pie plate. Mix chili sauce and horseradish; spread onto mixture in pie plate. Sprinkle crabmeat on top. Serve chilled with various kinds of crackers or chips.
Rub butter around the inside of a 2 1/2-quart casserole dish. Crumble raw beef into dish, sprinkle rice and onion soup mix over meat. Mix mushroom soup and water in small bowl, pour over the rice mixture. Cover tightly with lid or foil. Bake 1 hour at 350°. Serve with green salad or baked potato.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Set aside. Mix flour and oatmeal (bit by bit) in blender until it is a fine powder. Add salt, baking powder and baking soda. Mix all ingredients together. Add chips and grated chocolate. Roll into golf size balls and mash down a little. Bake at 375° for 8 minutes. Makes approximately 112 cookies.
Heat oil in large skillet; add remaining ingredients. Cover tightly; cook over low heat, stirring occasionally, about 30 minutes or until tender.
Microwave 3/4 cup margarine and 2 ounces chocolate squares on High 1 to 2 minutes or until melted when stirred every 30 seconds. Stir in crumbs, coconut and peanuts. Press onto bottom of 13 x 9-inch baking pan; chill 30 minutes. Mix cream cheese, sugar and vanilla until well blended, spread over crust. Chill 30 minutes. Microwave remaining margarine and chocolate squares on High 1 to 2 minutes or until melted when stirred, stirring every 30 seconds. Spread over cream cheese layer. Chill. Cut into squares. Makes 48 bars. Prep time: 30 minutes plus chilling.
Dissolve yeast in 1 cup warm water. While yeast softens, sift flour, sugar and salt in large bowl. Stir in dissolved yeast. Add enough of second cup of water to hold dough together. Mix well until you have a sticky dough. Let rise until double in bulk. Punch down and knead. Give it a good beating. Divide into equal parts. Place in a greased baking dish or loaf pan. Cover and let rise again. Bake at 400°. For a harder crust, brush top with egg whites.
Grease a 2-quart round baking dish. Arrange apples in bottom. Sprinkle with cinnamon, lemon peel, orange peel and liqueur. In a medium bowl, combine flour, brown sugar, salt and butter. Mix until crumbly. Sprinkle this over the apples and spices. Bake in preheated oven at 350° until golden brown, about 1 hour. Let stand 15 minutes. Serve with cream, whipped cream or ice cream.