HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, blend very well. Let sit for 15 minutes. Put in a greased 9 x 13 pan. Bake at 350 F for 50-60 minutes. Check for browning. This bread may need to be covered with foil the last 15 minutes to prevent over-browning.
Pour into a saucepan and heat (do not boil) the milk, Grape-Nuts and butter. Prepare in a separate dish the eggs, sugar, vanilla, cinnamon and salt. Mix all ingredients. Pour the ingredients into the saucepan with the milk. Mix all together, then pour into a casserole dish. Sprinkle cinnamon on the top (optional). Bake in a preheated oven at 325° for 1 hour, or until a knife comes out clean from the center.
Heat tea bags in 2 cups hot water. Mix sugar in hot tea and add lemonade. Add 42 ounces water for a total 64 ounces liquid.
Cream shortening, sugars, eggs and vanilla. Beat well. Add oats and beat again. Add dry ingredients, mixing well. Add rest of ingredients. Can be made in drop cookies or add extra flour and make rolls which can be frozen, then sliced. Bake at 350° for 12 to 15 minutes.
Mix the milk and pudding until it starts to thicken. Add the Cool Whip, sour cream and pineapple. Stir all ingredients well and layer with vanilla wafers. Refrigerate.
Pour boiling water over cornmeal; let stand until cool. Sift together flour, baking powder and salt. Beat eggs until light, then add to cornmeal. Add milk, flour and melted butter. Beat until batter is smooth. Pour into a shallow, well greased pan. Bake at 400° for 25 minutes.
Cook noodles. Saute onion in butter. Set aside. In same skillet, cook meat in oil. Add salt, pepper and thyme. Cook 10 minutes and add onions.
Mix ingredients together and put in a 2-quart baking dish. Top with parsley and 2 cups crushed potato chips. Bake at 300° for 1 hour.
Melt butter in pan. Blend in flour, salt and pepper; cook over low heat until bubbling. Remove from heat and stir in broth and cream or milk. Bring to a boil and boil for 1 minute, stirring constantly. Stir in cut up turkey, mushrooms and green pepper. Just before serving, add sherry or sake. Serve over rice, noodles, toasted bread, etc. Serves 6.
In large container, layer cabbage, pepper and onion. Sprinkle sugar over this (do not mix). Bring other ingredients to a boil. Pour over cabbage (do not mix). Cover and refrigerate. When ready to serve, mix well. Will keep three weeks in refrigerator.
Heat oven to 400 degrees. Lightly grease 10 x 1 1/2 inch pie plate. Cook and stir ground beef and onions in skillet until brown. Drain. Stir in salt and pepper. Spread in pie plate. Beat milk, Bisquick and eggs until smooth. (15 seconds in blender on high or 1 minute with hand mixer.) Pour into pie plate. Bake 35 minutes. Top with tomatoes and cheese. Bake until knife in center comes out clean, 5 to 8 minutes longer. Cool for 5 minutes. Makes 6 to 8 servings.
Cream butter, sugar, eggs and vanilla until fluffy. Blend in melted chocolate. Sift together dry ingredients. Add alternately with water to chocolate mixture. Pour batter into 3 (8-inch) layer pans, which have been greased and lined with wax paper. Bake in moderate oven for 30 to 35 minutes.
Mix crumbs and Parmesan cheese. Brush chicken with mayonnaise; coat with crumbs. Sprinkle with salt and pepper. Place in 13 x 9-inch baking dish. Bake at 350° for 1 hour or until tender. Makes 3 to 4 servings.
Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425°. Prepare pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9 x 9 x 2-inches. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square. Place square over filling. Turn edges under and flute. (You can cut designs with cookie cutters from remaining pastry and place on top of crust!) Bake about 35 minutes or until golden brown.
Break up the pretzels into small pieces. Mix equal amounts of peanuts and pretzels in bowl, and pour the melted chocolate over them. Stir well. Spoon onto waxed paper in heaping teaspoonfuls. Let cool. Store in a container with a tight-fitting lid.
Dissolve yeast in hot water. Stir until mixed. Add next 3 ingredients to yeast mixture. Add 4 cups flour. This may be mixed by hand or mixer. Add 2 eggs. Add up to 3 more cups of flour to mixture. Let rise 1 to 1 1/2 hours. Roll the dough out and cut with biscuit cutter. Fold over each in half and brush with melted butter. Let rise again 1 to 1 1/2 hours. Bake at 400° for 6 to 8 minutes.
Combine sugar and corn syrup. Bring to boil. Remove from heat and stir in peanut butter. Pour this mixture over the corn flakes. Mix well. Drop by teaspoon on wax paper.
Prepare the vegetables and drain them on paper towel to remove excess moisture. Heat the olive oil and garlic in a wok or deep skillet just until the garlic is golden. Add the vegetables all at once, turning frequently, until tender but not soft, about 5 minutes. Add the red wine vinegar, oregano and cilantro. Toss quickly. Remove from the skillet and serve at once. May be served as a side dish or over pasta or rice. Makes 4 servings.
Fry to brown meat pieces in small amount of oil. Add water to cover 2 to 3 inches over meat. Add a small amount of all spices; stir and cover. Cook 2 hours. Thicken if necessary. Serve over noodles. If desired, you may add sour cream at end of cooking.
Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut. Blend thoroughly. Pour into 3 (9-inch) layer pans or a 9 x 13-inch greased pan. Bake at 350° for 35 to 40 minutes in layer pans, 1 hour in 9 x 13-inch pan. Top with Cream Cheese Icing.
Cream butter and blend in cheese. Add flour and seasonings and mix well. Roll into 3/4-inch balls. If dough is too sticky to handle, chill for several hours. Place balls on greased cookie sheet, about 1 inch apart and wrap in foil. Freeze. Thaw and bake in 375° oven for 20 minutes. Makes 4 dozen.
Cook the elbow macaroni in the boiling salted water in a large kettle until tender (13 minutes). Drain.
Mix jello as directed for quick set. Chill until partially firm. Add rest of ingredients and chill until firm.
Combine peaches, undrained pineapple, strawberries, bananas and pudding in a large bowl. Mix well. Chill for several hours before serving.
Cook ground turkey in microwave until done. Drain off fat. Combine all ingredients in large pan. Simmer until cabbage is tender. Add water to get desired consistency. Add salt or salt substitute and/or pepper or Mrs. Dash, if desired.
In a large mixing bowl, beat pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into crust. Sprinkle with coconut that has been toasted. Chill until serving time. Refrigerate leftovers. Yield: 6 to 8 servings.
Sift flour once before measuring, then sift flour, baking powder, salt and sugar together. Cut in shortening with pastry blender or rub with fingers until blended and is like fine cornmeal. Mix in egg, vanilla and milk. Pour into sprayed 9 x 13 pan.
Cook Rice-A-Roni by directions. Saute mushrooms and onion. Add to rice, stirring in soups, cooked broccoli, cooked chopped chicken, pepper, salt and garlic. Stir together in casserole dish, mixing in 1/2 package sliced Velveeta. Top with remaining Velveeta. Bake for 25 minutes at 350°.
Mix together cream cheese, cheese spread, margarine, onion powder and garlic powder. Chill for 30 minutes. Shape into a ball and roll in nuts.
Combine all ingredients and mix thoroughly. Shape into 2 rolls 1 inch in diameter. Wrap in foil and freeze. When ready to use, slice the rolls into 1/8-inch rounds. Place on cookie sheet and bake at 375° for 10 minutes or until brown.
In 6 to 6 1/2-cup ring mold, arrange thin citrus slices and maraschino cherries or strawberries in an attractive design. Pour water into mold to partially cover fruit. Freeze.
Sprinkle roast with salt, pepper and garlic salt and place in roasting pan. Chip up oleo over roast. Pour Worcestershire sauce over roast (use lots). Cook for 1 to 2 hours, depending on size of roast. Add onion, celery and potatoes and cook until done.
Grease a 10-inch pie plate. Spread cranberries over the bottom of the plate and sprinkle with 1/2 cup sugar and nuts. In a bowl, beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour and melted butter or shortening to egg mixture. Beat well. Pour batter over top of cranberries. Bake at 325° for 60 minutes or until crust is golden brown.
Cut cheese into cubes; mix with chili. Put in microwave dish; microwave on High, stirring once in a while, until cheese is melted and dip is bubbly. Serve hot with corn chips. (Can be heated on stove top, if desired.)
Coat chicken with flour. In large frypan over medium heat, melt margarine. Cook chicken until browned on all sides. Stir in sauce and sherry and heat to boiling. Reduce heat to low; cover pan and simmer 45 minutes or until chicken is done, basting occasionally with sauce. Cook fusilli; drain. Place on ovenproof platter. Arrange chicken on fusilli. Spoon sauce over all. Place cheese slices over chicken. Broil 3 minutes or until cheese is melted. Serves 4.
Mix first 6 ingredients in saucepan. Place over low heat and stir until sugar is dissolved. Wash down crystals. Insert thermometer and boil, without stirring, to very firm ball, 256°. Remove from heat and add salt. Pour on slightly oiled platter or marble and let stand only until cool enough to handle. Add vanilla and pull until light colored, starting as soon as possible. Finish in a rope 3/4-inch in diameter. With a scissors, cut in 1-inch pieces. Wrap in wax paper. Use lots of butter on your hands while pulling.
Beat together cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Add chocolate chips. Set mix aside. Sift together flour, 1 cup sugar, soda, 1/2 teaspoon salt and cocoa. Add to dry ingredients the water, oil, vinegar and vanilla. Put this mixture into cupcake holders. Then put 1 teaspoon of cream cheese mixture in each cupcake. Bake at 350°.
Cream together butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips and nuts. Bake on ungreased cookie sheets for 6 to 8 minutes at 375°.
Mix together the first 7 ingredients. In a saucepan, heat the sugar, vinegar, oil, salt and pepper to a boil. Cool. Pour over vegetable mixture. Marinate for at least 6 to 8 hours. Add other seasonings to taste (garlic powder, mixed herbs, etc.).
Combine seasoning mix ingredients in small bowl and set aside. Place the vegetable oil, gizzards and pork in a large skillet over high heat. Let cook until meat is thoroughly brown, stirring occasionally. (5-7 minutes) Stir in the seasoning mix then add the onions, celery, garlic and bell peppers. Scrape pan bottom well. Add the butter and heat until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping bottom of skillet well. Add the broth and cook until any of the mixture that may be stuck come loose. Cook over high heat for about 8 minutes, stirring once. Stir in the chicken livers and cook 2 minutes. Add the rice, cover and cook for 5 minutes. Remove from heat and leave covered for 10 minutes. Remove bay leaves before serving.
Boil ingredients; add 1 cup mayonnaise and 1/2 cup mustard. Mix with blender or mixer.
In a 2-quart saucepan saute onions and butter until tender. Stir in gravy, milk and broccoli. Heat slowly, stirring occasionally. Add cheese, salt and pepper. Heat until cheese is melted, stirring frequently. Makes 4 servings.
Combine first 3 ingredients; beat well with a heavy-duty mixer. Gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture. Beat well. Stir in vanilla. Pour batter into a well-greased 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes. Cool in pan 10 minutes. Remove from pan. Cool completely.
In a bowl, combine the flour, baking powder, salt, 1/2 cup sugar and cocoa powder. Using a whisk, combine thoroughly. Cut in the butter until mixture resembles coarse meal.
In a bowl, combine the first seven ingredients. Add ground chuck and mix well. Shape into 1 1/2-inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce. Pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Dip chicken into egg; coat with bread crumbs. In skillet over medium heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink; keep warm.
Mix Cool Whip, condensed milk, pineapple, lemon juice, pecans and sugar	together; pour into pie shells and place in refrigerator for 2 hours before serving.
Cook chicken; skin, debone and cut up in pieces. Cook stuffing according to box. Heat gravy. In a 9 x 13-inch pan, put enough gravy to just cover bottom. Put dressing on top and chicken pieces on top of dressing. Cover with gravy. Bake at 350° for 30 minutes.
Mix first 5 ingredients. Put into a greased baking dish or shallow casserole. Top with crushed chips and cheese. Bake at 350° for 25 to 30 minutes until heated thoroughly.
Combine dressing and butter. Mix well. press on bottom and sides of PAM coated 9 inch pie pan or quiche plate. Bake at 400 degrees for 5 - 7 minutes. Cool.
Skin chicken parts and steam for 15 minutes. Mix flour, seasoned salt, poultry seasoning and pepper. Dip chicken parts into batter and fry until golden brown.
Cream the shortening. Add sugar gradually and mix well. Beat egg into mixture. Add applesauce. Add dry ingredients. Add nuts last. Bake at 350° for 1 hour.
Work together until crumbly. Put in pie shell. Add whipping cream. Add evaporated milk until pie shell is full. Bake 45 minutes at 400°. Stir and bake for 15 minutes more at 350°.
Mix first 10 ingredients together and form into loaf. Top with 3/4 cup catsup, dry mustard and brown sugar.
Mix all together in a 9 x 13-inch baking dish. Bake 1 1/2 hours at 350° or until rice absorbs all liquid.
Christmas Eve: Place bread crumbs in a large, rectangular casserole (9 x 13-inch or larger). Sprinkle cheese evenly over bread crumbs. Brown and drain sausage; spread on top of cheese. Beat eggs with 2 1/4 cups of milk and mustard. Pour over casserole. Cover and refrigerate overnight.
Season pork chops and brown on both sides; set aside. Peel potatoes and slice round; put in a 9 x 13 x 2-inch baking dish. Season to taste. Mix can cream of mushroom soup with water and pour over potatoes; put sliced onion over this. Top with browned pork chops. Cover dish with aluminum foil and bake 1 hour at 350°.
Blend the garbanzo beans, garbanzo juice, lemon juice, tomato paste and onion powder together. Add chopped olives and peanut butter. Stir into the blended mixture. Serve as a dip or on crackers. Add salsa if you like a Mexican flavor.
Cook meat; mix flour with 1/2 cup of juice from tomatoes. Stir into	meat and add tomatoes, onions and spices. Simmer for 15 minutes. Cook noodles and layer with meat sauce and Velveeta cheese slices. Top with Parmesan cheese and bake at 350° for 45 minutes.
Put all ingredients in pan. When steak is brown on each side, cover and simmer 45 minutes to 1 hour. Can be eaten over rice, noodles or just as sandwiches.
Put all ingredients, except mayonnaise, in a small saucepan and cover with boiling water. Cook 1 minute. Drain and rinse under cold running water. Finely chop the mixture, or process quickly in a food processor. Stir in mayonnaise. Refrigerate until ready to use.
Preheat oven to 225°. In a very large bowl combine pretzels, noodles, cereal, peanuts and raisins. In medium bowl, beat egg whites until foamy. Stir in sugar, cinnamon and salt. Pour over pretzel mixture; stir until well coated. Spread evenly on a greased baking sheet. Bake 1 hour, stirring every 15 minutes. Cool completely in pan. Stir in chocolate pieces (M&M's). Store in an airtight container. Yield: about 12 cups snack mix.
Combine all ingredients; mix until smooth. Cover and chill 1 hour or more. Serve with shrimp, vegetables or grilled chicken kabobs. Also good with grilled kielbasi slices.
Combine sugar and eggs. Cream until fluffy. Combine flour, soda and salt and add to creamed mixture. Beat well. Stir in pineapple, vanilla and pecans. Bake in a greased 9 x 13-inch pan at 350° for 40 to 45 minutes.
In a 3-quart saucepan, combine sugar, corn syrup and water. Cook over low heat, stirring occasionally until sugar is dissolved and mixture comes to a full boil, 20 to 30 minutes. Add butter; continue cooking, stirring occasionally until candy thermometer reaches 280° or small amount of mixture dropped into ice water forms a pliable strand, 80 to 90 minutes. Stir in peanuts; continue cooking, stirring constantly, until thermometer reaches 305° or small amount of mixture dropped into ice water forms a brittle thread, 12 to 14 minutes.
Cook sausage and drain. Line buttered dish with crescent rolls. Press them out firmly until they cover bottom of pan. Put sausage first, then cheese. Combine all other ingredients and pour over this. Bake at 425° for 15 minutes. Let stand 5 minutes, then cut into pieces.
Drain 1 box of strawberries and reserve juice. Set aside. Cook cake according to directions on box. Let cool, then poke several holes in top of cake. Spread strawberries evenly over cake. In microwave, melt margarine, then beat in confectioners sugar. Stir in enough strawberry juice to make icing easy to be dropped by spoonfuls. Pour any remaining juice over cake, then top with icing. Keep refrigerated.
Put in 2 loaf pans. Bake at 350° for 45 minutes.
Mix cheese and oleo. Add other ingredients; mix. Mold into marble size balls. Place on cookie sheet. Press with floured fork. Bake at 350° for 10 to 15 minutes, or until lightly browned.
In large skillet, cook potato slices, uncovered, in hot oil for 5 minutes or until just tender, turning occasionally. Add onion, pepper and garlic. Cook until onion is tender. Add thawed broccoli; reduce heat and cook, covered, for 5 minutes more. Beat together eggs, cheese, water, basil, salt and pepper. Pour over vegetables in skillet. Cook over medium-low heat for 5 to 6 minutes. As eggs set, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portion to flow underneath. Continue cooking and lifting edge until mixture is almost set. (The surface will be moist.) Remove from heat. Cover and let stand for 3 to 4 minutes or until top is set. Sprinkle with cheese. Cut into wedges; serve from the skillet.
Mix all together. Put in ungreased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Spray a 9 x 13-inch glass dish with nonstick cooking spray. Spread a 1/4 cup of sauce on the bottom. Boil the lasagna noodles for 15 minutes. Rinse and drain. Boil and drain the spinach. Mix the Ricotta cheese, eggs, spinach, dash of pepper, salt and parsley flakes. The noodles should be flattened out after they are drained on foil. Put a layer of noodles on the bottom of the glass dish and spread with the Ricotta mixture. Sprinkle with Parmesan cheese and sprinkle with grated Mozzarella cheese. Next, do another layer of noodles, sauce, Ricotta, Parmesan and Mozzarella. Depending on how many noodles you have, keep layering until done with the Ricotta mixture. On the top layer, there should be noodles, sauce, Parmesan and Mozzarella cheese. Bake for 45 minutes at 375°. Take out of oven and cool on rack for 10 minutes before serving. Enjoy!
Spray a 9 x 13-inch pan with nonstick spray. Layer tortilla shells on bottom. Cook hamburger and drain. Mix with stewed tomatoes, tomato sauce and seasoning mix. Spread over tortilla shells. Top with cheese. Layer as often as you can. Cover and bake for 30 minutes at 350°. If you have a larger pan, double ingredients. Serve with salsa and sour cream.
Mix first 3 ingredients together; press into a 9 x 9-inch pan. Bake at 350° for 15 minutes. Combine last ingredients; pour over crust. Bake for 20 minutes at 350°. Sprinkle with powdered sugar; cool. Cut into squares.
Preheat oven to 425°. Grease 8 x 8-inch square pan. Slice apples thin and place into pan, covering entire area. Sprinkle lemon juice over apples. Blend remaining ingredients in bowl with a pastry blender until mixture is crumbly. Spread mixture over apples. Place pan on bottom rack of oven and bake for 15 to 20 minutes until apples are soft and topping is golden brown. Serve warm or cold.
Fry hamburger, adding the next 6 ingredients after it is browned. Mix well and set aside. Combine and set aside the cottage cheese, sour cream and chopped chilies. Grate cheese. Crush slightly the Doritos.
Beat eggs, then add all other ingredients. Mix well. Put in 2 (9-inch) unbaked pie shells. Bake at 400° for 15 minutes. Turn oven to 350° and bake 36 minutes longer.
Drain and chop fruits. Dissolve Jell-O in boiling water. Add concentrate and stir until thickened. Chill until slightly thickened. Blend in whipped topping and fold in fruit.
Put first five ingredients: sugar, flour, soda, cinnamon and salt in a large bowl. Make a well in center and add eggs, oil, nuts, vanilla and drained pineapple and bananas. Stir together but do not beat. Bake in tube pan at 350° for 1 hour and 45 minutes. This will make 1 large loaf and 2 small or 2 large loaves. Bake for 1 hour and 15 minutes.
Conventional: Combine soup and milk over medium heat until hot and bubbling, stirring often.
Cook egg yolks, milk and sugar in a double boiler or heavy pan about an hour or until it gets a little thick and changes color. Take off burner and set aside.
Mix dry ingredients; cut in shortening. Add buttermilk and yeast which has been dissolved in 1/4 cup warm water. Put in oiled bowl. Cover and refrigerate. You don't have to wait for rising. Bake in desired manner at 400° to 450° for 10 minutes.
Slice apples in thin small pieces. Roll out each biscuit thin; place some apples in each biscuit. Fold the biscuit up over the apples. In a pot, bring to a boil the 7-Up, sugar and cinnamon. Place biscuits in a baking dish or pan. Pour cinnamon mixture over biscuits. Bake at 350° for 30 minutes or until golden brown.
Marinate the vegetables in the marinade. Let stand in refrigerator for 24 hours. Drain and serve. Keeps 3 weeks in refrigerator.
Sift first 4 ingredients. Add remaining ingredients and mix only enough to dampen dry ingredients and make stiff mixture. Heat the grease very hot and turn down real low and drop by spoonful in hot grease and fry.
Cook potatoes with onion and seasonings. Take reserved salmon juice and onion and slowly saute in 2 tablespoons of butter for 10 minutes. Mash potatoes and onions with salmon, juice and egg. Add cracker crumbs and season to taste. Make pie crust for 1 pie (2 crusts). Pour into pie crust. Bake at 350° for 45 minutes until brown. Can be served with white sauce with chopped hard-boiled egg or peas.
Beat cream cheese until smooth. Add sour cream, Kahlua and eggs. Add cake mix and pudding mix. Fold in chocolate chips. Put mixture in "Joy" sprayed Bundt cake pan. Bake at 325° for 1 hour and 5 minutes. Cool for 5 minutes before inverting.
In large bowl, mix together the first 6 ingredients. Add milk, eggs and mayonnaise. Beat with electric mixer at low speed for 2 minutes, scraping bowl frequently until well blended. Batter will be thick. Add remaining ingredients and mix with wooden spoon. Spoon in greased and floured 9 x 13-inch baking dish. Bake 40 to 50 minutes (until wooden toothpick inserted in the center comes clean).
Pour hot water over oleo, salt and sugar. Stir to dissolve. Let cool. Dissolve yeast in cup of cool water and add to mixture. Stir in beaten eggs. Add flour gradually. You may not use all of the flour or you may need more. Dough should be sticky. Put in refrigerator for 1 hour. Roll out and shape. Let rise until double in size. Bake at 450 until brown.
Beat eggs. Add sugar, flour, evaporated milk and vanilla. Mix and pour into freezer. Fill to fill line with regular milk. Freeze.