HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Brown meat; drain. Stir in next 5 ingredients. Heat until bubbly. Pour into 2-quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole pan. Bake 25 to 30 minutes until biscuits are brown. Take out; top with cheese and return to oven until melted. Serves 4 to 6.
Saute bacon. Add hamburger and onion; drain fat. Add rest of ingredients. Bake until it bubbles (approximately 1 hour) at 350°. Freezes well before baking for later use.
Beat egg yolks well, slowly adding sugar, then baking powder and vanilla. Mix well. Beat whites until stiff peaks, fold into yolk mix. Fold in crumbs and nuts. Pour into two 9 or 8-inch pans, greased and lined with wax paper. Bake at 325° for 30 to 35 minutes. Cool 10 minutes. Remove from pans and frost when cool.
Combine flour and sugar in large mixing bowl. In small saucepan, combine butter, cocoa and water. Bring to a boil and pour over flour and sugar; mix well. Add buttermilk with soda, cinnamon, vanilla and eggs. Mix well and pour into greased and floured 16 x 11-inch pan. Bake at 350° for 20 minutes.
Cook until thick. Be sure and let cool and mix with one package of Dream Whip, prepared as directed. Fold into cool mixture and spread on jello.
Pare potatoes. Boil until tender; drain. Beat softened cream cheese and sour cream until well blended. Add hot potatoes, gradually beating until light and fluffy. Season to taste with salt and pepper. Put in 2-quart casserole. Dot with butter. Bake at 325° for 25 minutes. Serves 6 to 8.
Peel and devein shrimp; cut in half. Heat oil in nonstick pan over medium-high heat. Saute onion, cilantro and jalapeno for 5 minutes.	Stir in tomato sauce. Add shrimp and stir until shrimp turns pink. Serve over white rice. Serves 2.
Mix eggs, milk, orange juice, sugar, flour and salt until blended (if using a mixer, batter may remain lumpy). Preheat oven to 450°. Melt butter in a 13 x 9-inch baking dish in oven until it sizzles (don't let it brown). Remove baking dish from oven and pour batter into it immediately. Bake in middle of oven for 20 minutes or until puffed and brown. Remove from oven, sprinkle with powdered sugar if desired. Pancake falls quickly so serve immediately with warm Strawberry Sauce and sour cream.
Brown meat and drain. Add seasoning. Mix with cheese until melted. Spread over rye bread. Broil slices on cookie sheet until golden brown.
In shallow baking dish, arrange chicken and brush with butter. Bake at 400° for 45 minutes. Baste once with pan drippings. Combine remaining ingredients; spoon over chicken. Bake 15 minutes more, or until chicken is done.
In skillet heat oil. Add mustard seed. Cover and cook until seed begins to pop. Remove from heat. Remove lid, stir in cumin. Add onion and garlic. Cook and stir until onion is tender but not brown. Stir in undrained black-eyed peas, potatoes, ginger, turmeric and red pepper. Bring to boil. Reduce heat, simmer for 15 minutes. Serves 4 to 5.
Mix all ingredients, except bread. Cut out center of bread and spoon in dip. Slice fresh veggies and cut rest of bread into cubes. Dip and enjoy! (Best if made the day before.)
Heat oven to 375°. Grease pie plate. Mix spinach, cheese and onion in plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until a knife inserted in the center comes out clean. About 30 minutes. Cool 5 minutes.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Mix and sift flour, soda, salt and spices. Add gradually to butter, sugar and egg mixture. Mix well. Stir in vanilla, apples and walnuts. Batter will be stiff. Spoon into a greased and floured 10-inch tube pan and bake at 325° for 1 1/2 hours. Let cool in pan for 10 minutes, then remove to rack to cool. Dribble confectioners sugar icing on top and sides, if desired.
Mix all ingredients together; blend well. Beat 3 minutes. Batter is very thin. Bake 30 minutes in 13 x 9-inch pan at 350°. Frost with your favorite white icing. Serves 20 slices.
Combine first 6 ingredients in a large bowl; toss. Combine mayonnaise, lemon juice, Worcestershire sauce and hot sauce; add to chicken mixture, mixing well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray.
Mix first 3 ingredients together. Put into a 9-inch pie pan and bake 10 minutes at 350°. Set aside. Cream together cream cheese, eggs, sugar and vanilla. Pour into crust and bake 20 minutes. Cool.
First, trap muskrat. Then skin muskrat, then cut into 4 pieces. Once this is completed, dip into egg and milk, then roll into flour, cracker meal, salt and pepper.
Mix broccoli, mushroom soup, cheese, mayonnaise, egg and onion together in baking dish. Crumble cracker crumbs on top and bake in 350° oven for 30 minutes or until bubbly.
Place chicken in a small bowl. Sprinkle with 3 tablespoons lime juice, garlic, salt and pepper. Mix well. Set aside.
Cook liquids and cornstarch until thick, cool. Combine yogurt, sugar and vanilla and mix with cooled mixture. Stir in fruit and chill. Be creative and add different kinds of fruits.
Add ingredients to the bread pan in the order listed, measuring carefully and using a knife to scrape off the excess. Bake as directed by the directions on the bread machine. Makes 1 1/2 lb. loaf. (You may also use the dough setting on your machine and when the dough is ready, form it into dinner rolls. Let them rise until doubled in size, then bake at 375° until brown.)
In a 2-quart casserole, add ingredients in order, starting with rice. Salt, pepper and flour chicken and dip each piece in liquid shortening. Put chicken into casserole mixture, cover and bake 2 hours at 350°.
Mix and put in an 11 x 13 baking dish. Top with 1 package of Pillsbury pie crust from the dairy section. I use a small biscuit cutter and lap it but it will still be vented. Bake at 350° to 375° about 45 minutes or until brown and bubbly.
Dissolve yeast with 1 teaspoon sugar in lukewarm water. Sift flour with remaining sugar and salt; add eggs, milk, shortening and cooled yeast. Mix. Turn dough onto floured board and knead. Pinch off and roll into golf ball size balls; place in greased muffin pans. Let rise (covered with light cloth). Bake at 350° until golden brown. Yields about 36 rolls.
Mix by hand. Pour in greased 9 x 12-inch pan. Bake at 350° for 45 minutes or until toothpick comes out clean. Have icing ready when the cake is done.
Blend oil, eggs, sugar and pumpkin together in large mixing bowl. Measure flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg into 1-quart measure. Mix together lightly with fork. Stir into pumpkin mixture. Divide butter equally into two 8 x 8-inch glass pans. One at a time, cover with plastic wrap. Microwave 5 minutes and 30 seconds to 11 to 13 minutes on High, or until wooden toothpick inserted in center comes out clean. Let stand until thoroughly cooled. Top with Cream Cheese Frosting.
Cook manicotti noodles as directed on package. Let cool. Stuff with grated cheeses. Place manicotti in dish; cover with spaghetti sauce. Bake at 350° until cheese melts and is hot.
Bring sugar, syrup and water to a boil. Add peanuts, stirring constantly. Cook until peanuts start popping. Remove from heat and add soda and stir quickly until well mixed. Pour in greased pan. Let cool and break into desired pieces.
Melt half of butter in large skillet; add potatoes and stir until coated. Mix other ingredients and pour into 9 x 13-inch casserole. Melt other half of butter and stir in corn flakes. Spread over top of potatoes and bake at 350° for 30 minutes. For a one dish meal, add chunks of chicken or ham.
Combine tomatoes, onions, sweet and hot peppers, sugar and salt. Cook gently 45 minutes. Tie spices in a cheesecloth bag; add them to tomato mixture. Cook until very thick, about 45 minutes. As mixture thickens, stir often to prevent sticking. Add vinegar and cook slowly until thick as desired. Pour boiling hot into jars, leaving 1/8-inch space and seal. Yield: 6 pints.
Add all ingredients together in a large bowl. Put in muffin pans. Bake at 350° for 15 to 20 minutes. Makes 5 dozen.
Sift together all dry ingredients. Add remaining ingredients. Mix till smooth. Pour into 3 loaf pans, greased and floured and bake at 350° for 1 hour or until toothpick comes out clean. Cool.
Spray a large cookie sheet or large pizza pan with Pam. Spread crescent rolls on sheet to make a crust. Bake 7 minutes at 350°. Cool. Mix together cream cheese, Ranch dressing and Miracle Whip. Spread on crust. Sprinkle vegetables on top of crust and cover with shredded cheese/cheeses. Chill. Cut into squares.
Spread pineapple into pan. Place cherries over pineapple. Dump cake mix evenly over filling. Sprinkle nuts over mixture. Bake 1 hour at 350°. Cool before serving.
Brown meat, celery, onion and salt. In a kettle, cook cabbage for 5 minutes. After it starts boiling, drain and add meat mixture. Then add rice and 1/2 of grated cheese. Put in casserole dish and top with remaining cheese. Bake at 350° for one hour. You may substitute bell pepper for celery and chicken soup for mushroom if you desire.
Mix cream cheese, chicken and pineapple together well. Be sure to drain chicken and pineapple well. Roll in crushed pecans.
Bring broccoli and water to full boil in medium saucepan on medium-high heat. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Add Velveeta. Stir until Velveeta is melted.
In a large saucepot, add Wesson oil, corn, onion, celery and red pepper. Let saute until tender for 20 minutes.
Beat eggs in large bowl. Add remaining ingredients. Beat well. Pour into an oiled 13 x 9-inch pan. Bake at 350° until mixture is set and top is golden, about 45 minutes. Yields 10 to 12 servings.
Set oven to 375°. Cream butter and sugars until light. Beat in egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Stir in nuts and drop by teaspoon onto ungreased cookie sheet. Bake about 10 minutes. Cool slightly before removing from pan. Makes about 2 1/2 dozen.
Melt margarine in heavy skillet; set aside. Layer vegetables in skillet: carrots, onion, celery, zucchini and green peas. Top off with cabbage; season and dot with butter. Cover tightly with lid; bring to boil. Let simmer for 6 to 8 minutes, until vegetables are done. Best when the vegetables are still slightly crisp.
Combine chicken and soup. Add remaining ingredients. Mix well. Place in 9 x 13 covered with foil. Bake at 325° for 30 minutes, uncovered. Sprinkle with cheese; bake for 10 to 15 minutes longer.
Mix ingredients; pour into pie crust. Bake at 350° for 40 to 45 minutes.
Cream together butter, sugar, brown sugar, eggs and vanilla. Set aside. Combine flour, salt and baking soda; blend into creamed mixture. Stir in chocolate flavored chips. Drop by teaspoons onto greased baking sheet. Bake at 370° for 8 to 10 minutes. Yields 3 to 4 dozen cookies.
Mix flour, sugar and salt. Set aside. Bring cream, vanilla, butter, cocoa and water to a boil and pour over dry mixture. Add eggs and soda. Mix well. Bake in a greased and floured sheet at 350° until toothpick inserted comes out clean.
Mix all ingredients and form into 1-inch balls. Press flat on greased cookie sheet with a fork. Bake 10 minutes at 350°.
Boil artichoke hearts for 5 minutes. Drain and quarter. Mix all ingredients, except olives. Slice olives. Place on top. Bake, uncovered, 15 to 20 minutes at 450° in a 13 x 9 x 2-inch pan.
Layer lettuce and chopped vegetables, saving enough lettuce for top layer. Layer the peas and last layer of lettuce. Cover with mayonnaise. Add thick layer of Parmesan cheese and refrigerate a day or two. Crumble 1/2 pound of cooked crisp bacon and spread on top. Looks pretty in deep glass bowl.
Place ground meat in bottom of casserole dish. Put green beans on top of meat. Pour Tater Tots on top of beans. Spoon cream of mushroom soup over mixture. Cover with foil and bake in 350° oven for 50 minutes. Remove foil and bake for 10 minutes.
Melt butter in a 9 x 13-inch pan and sprinkle the wafers over top evenly. Sprinkle the chocolate chips, coconut and walnuts on top. Pour the milk over all and bake at 350° for thirty minutes. Cut into squares while warm. (I doubled the recipe.)
Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water; stir and combine with cooled milk mixture. Add about half the flour; add the beaten eggs and beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly. Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny.
Allow cream cheese to come to room temperature. Mix with muscadine hot sauce. Serve with round (small) tortillas chips.
Melt butterscotch and peanut butter together in top of double boiler. Add cereal. Drop by teaspoon on waxed paper.
In mixing bowl, cream butter and sugar. Add vanilla. Stir in potato chips and chopped nuts. Add flour. Blend well. Form into small balls with hands. Place on ungreased cookie sheet. Flatten with floured glass. Bake at 350° for 12 minutes. Makes about 3 1/2 dozen.
Mix sugar, flour, eggs and butter and put in saucepan. Cook on low heat until butter melts. Add coconut and pineapple. Stir all together and pour into pie shell. Bake at 350° for 35 to 45 minutes or until pie is golden brown.
Bake cake as on box. When warm, poke holes in cake. Pour condensed milk and caramel over holes. Refrigerate overnight. Pour Cool Whip over top and top with Heath bits.
Sift flour 4 times. Beat egg yolks until thick and creamy, lemon colored. Add water; continue beating until very thick. Gradually beat in sugar, then extract. Fold in flour, a little at a time. Beat egg whites until foamy. Add cream of tartar and beat until they form moist, glossy peaks. Fold in egg yolk mixture. Bake in angel food pan in slow oven at 325° for 1 hour. Invert 15 minutes. Use whatever size pan is needed for: obstorte, cake, cheesecake, etc. Fill with apricot jam. Top with cream filling. Decorate with cake decorator.
In a 2-quart dish, dissolve gelatin in water. Add pie filling and pineapple. Chill until firm. Combine cream cheese, sour cream, nuts and sugar. Spread over gelatin mixture. Chill.
Mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
In Dutch oven heat water and bouillon until dissolved. Add broccoli; cover and cook until broccoli is tender. Add milk, cheese and dash of pepper. Cook and stir until cheese is melted. Combine 1/4 cup flour with 1/2 cup cold water. Stir into broccoli mixture. Cook and stir until thickened and bubbly. Serves 4 to 6.
Coat a medium saucepan with cooking spray; heat over medium heat. Add onion and bell pepper and saute about 5 minutes. Stir in garlic and cumin and cook 1 minute. Add remaining ingredients. Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors.
Cream shortening; add sugar, beaten eggs, flour, salt and vanilla. Spread into a 9 x 12-inch greased pan. Reserve 1 cup batter for top. After spreading the portion of batter in bottom of pan, spoon pie filling on batter. Drop the rest of the batter on top of filling, not completely covering it. When baked, fruit will ooze up through batter. Bake at 350° for 40 to 45 minutes. Bake at 325° if using glass dish.
Put fruit in bottom of pie shell. Beat egg yolks. Add milk. Mix cornstarch with sugar. Add sugar mixture and butter to beaten egg yolks, then add vanilla flavoring. Pour over fruit. Bake at 325° until set. Let cool.
Cook and debone chicken. Set aside. Cook wild rice separately; set aside. Saute onion in butter; add soup, mushrooms, milk and flour and heat until well blended and hot. Make layers of rice, chicken, sauce and cheese. Bake at 350° for 45 minutes.
Cook beans and barley according to package directions in large pot with onion, pepper and celery. Add stewed tomatoes, tomato paste and remaining ingredients. Add beans and simmer 45 minutes. Serve hot or cold.
Melt oleo and stir into stuffing. Put 1/2 of this into casserole. Then put chicken over this. Pour broth over this. Mix sour cream and soup togther, then put over chicken. Top with rest of stuffing. Spoon a little broth over all. Bake, uncovered, 30 minutes at 350°.
Combine first 4 ingredients in medium bowl; set aside, stirring occasionally. In large bowl beat together margarine and sugar until creamy. Add flour, oats and 1/2 teaspoon apple pie spice; mix until crumbly. Save 3/4 cup mixture for topping. Press rest into 9 x 13-inch pan. Bake 15 minutes.
Combine rice and cheese. Mix well. Add chicken, peas and half of the onions. Mix lightly. Bake at 350° for 15 minutes. Top with remaining onions and bake 5 minutes longer. Serves 4 to 6.
Mix all ingredients, except Smokies. Cook on stove top until thick. Add Smokies. Serve warm.
Mix the flour and salt. Cut in the shortening with knives. Combine lightly only until the mixture resembles coarse meal. Sprinkle water over the mixture. Mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Makes enough for a 9-inch 2-crust pie.
Saute beef, onion and garlic until brown and tender. Combine beans, oregano, chili powder, chiles, tomato sauce and water in separate saucepan. Bring to a boil and simmer 5 minutes.
Cut fillets into 2 to 3 pieces. In heavy skillet, saute onions in 1/4 cup butter until golden brown, about 20 minutes. Add potatoes, salt, pepper and boiling water. Arrange fish fillets on top. Cover and simmer about 30 minutes or until vegetables are tender. Add scalded milk, light cream and 3 tablespoons butter. Heat until very hot. Slice tomato and float on top of chowder.
Mix all ingredients with little hands. Store in Ziploc bag. Add food coloring for more fun.
Melt margarine in bottom of 13 x 9-inch pan. Put graham crackers on top. Put chips on top of crumbs. Put coconut on top of chips. Put pecans on top of coconut. Spread Eagle Brand milk over top. Bake at 350° for about 25 to 30 minutes.
Mix first 4 ingredients together. Add 1 cup boiling water. Stir together. Knead mixture until it forms a soft dough.
Cook broccoli and dried onion in salted water. Before totally cooked, add undiluted soup, butter and milk. Simmer a little while. Cut cheese into chunks and let melt in soup. Keep stirring as it tends to stick. Serves about 8.
Cream cheese, softened. Add butter, chicken, mushrooms and Lawry's seasoning. Flatten rolls with a rolling pin; put 1/8 of chicken mixture on roll. Roll to form from narrow end. Dip in melted butter and roll into walnuts, then in bread crumbs. Bake at 375° for 15 minutes, until done. Thicken chicken broth and use as a side dish to pour over chicken.
Beat the eggs until they are creamy. Mix sugar, flour and cornmeal. Add to the eggs, a small amount at a time. Add liquids slowly in the order they are listed. Pour into an unbaked pie shell and bake for 40 minutes at 350°.
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides of 13 x 9 x 2-inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside.
Mix first three ingredients together first (so mustard doesn't clump). Mix rest. Pour over chuck steaks or Spencer steaks. Marinate 2 to 3 hours. Barbecue or broil.
Brown rice in butter in skillet. Mix beef broth bouillon soup, French onion soup and browned rice in casserole dish. Bake at 350° for 30 minutes. Excellent with smothered quail. I usually double this recipe.
Mix all ingredients, except oil, until thick. Shape into balls. Place into hot oil to fry. Drain and serve warm.
Boil eggs for 15 minutes. Cool off and peel. Slice in half. Place yolks in a bowl. Mash with a fork until smooth. Add salad dressing, sweet relish, mustard and sugar. Salt and pepper to taste. Spoon up and place in center of each egg half. Sprinkle with paprika and refrigerate.
Melt butter and chocolate in a double boiler. Cream egg and chocolate mixture with sugar and salt. Beat until the mixture is light and smooth, then add vanilla. Sift flour and baking powder. Add the flour and baking powder alternately with the milk into the creamed mixture. Work in the nuts. Drop by teaspoon on ungreased cookie sheets. Bake at 375° for 8 minutes or until done. Makes 6 dozen.
Mix all ingredients together. Place in 3-quart covered casserole. Bake for 1 hour at 350°.
Preheat oven to 375°. Grease square brownie pan. Dump cherry filling in pan; add cake mix and pour melted margarine over top. Spread pecans on top. Bake for 45 minutes.
Combine water, lemon juice and Worcestershire sauce in a bowl. In a separate bowl, mix flour, paprika and seasoned salt. Preheat electric skillet to 325° of place a heavy skillet on the stove and preheat on medium-high. Dip fish fillets in liquid mixture and then place in flour mixture, covering completely. Shake off excess flour and place fillets, meat side down, in greased preheated pan. Cook 6 to 7 minutes, depending on the thickness, then turn over and cook until firm to touch (about 6 minutes more). Garnish each with a sprig of parsley and a lemon twist. Serves 6.
In a large pot, cook ground beef, onion and green pepper until tender. Season ground beef with salt and pepper to taste. Add tomatoes, catsup, sugar and Worcestershire sauce. Let simmer about 10 minutes. Stir frequently. Add water. Bring to a full boil. Add macaroni. Cook until macaroni is tender. Stir often to prevent macaroni from sticking.
Drain the pineapple and reserve syrup, make up to 1 c. with water. Bring to a boil, dissolve the gelatin in the hot liquid and allow to cool. Gently stir in ginger ale, chill until partially set. Whip the cranberry sauce, stir in pineapple and fold in the gelatin. Turn into a mold and chill until firm. Blend together the Cool Whip and cream cheese, spread over the gelatin mold, sprinkle with pecans.
Boil chicken and break or tear into bite size pieces; discard the skin. Dice celery ribs into small pieces. Peel and cut oranges into bite size pieces. Take 2 quarts of water and add the lemon juice. Cut up apples into bite size pieces and let soak in water-lemon mixture. (This prevents apples from turning brown.) Add drained apples, chicken, oranges, almonds, mayonnaise and sugar together in a bowl and mix together. You may add more mayonnaise and sugar to your own taste.
Heat oven to 400°. Heat water and butter to boiling. Stir in Bisquick. Stir about 1 minute or until forms a ball. Remove from heat. Beat in eggs until smooth. Mix in cheese and Italian seasoning. Drop by teaspoonfuls onto greased cookie sheet. Bake 18 to 20 minutes or until puffed and light golden brown.
Slice bread an hour or two before you make the French toast, if you can, so that it will dry out. Put oven on low (unless intending to serve as soon as cooked). Beat eggs with milk and stir in vanilla, honey, cinnamon, nutmeg, optional orange flower water and salt. Heat butter in a large, heavy frying pan over low heat. Dip bread slices into batter on both sides. They should be saturated but not so soggy that they will fall apart. Place in frying pan and continue dipping slices and adding them to pan (but don't overcrowd the pan). Saute slowly, until the first side turns golden brown, about 5 to 7 minutes. Then turn and saute on the other side until golden brown. Place in oven on a baking sheet to keep warm if you aren't serving at once. Serve with honey.
Combine masa, flour, baking powder and salt. Add water slowly and knead to a stiff dough. Cover dough and let sit for 15 minutes. Divide dough into 6 portions and roll into balls. Roll balls out to 1/4-inch thick. Deep fry until puffed and browned. (They will be hollow.) Cut off the end and stuff as you would a taco.
Cream the butter, Crisco and sugar. Add eggs, one at a time, beating after each one is added. Sift dry ingredients, including cocoa. Add alternately with milk and vanilla, ending with dry ingredients. Bake at 325° for 1 hour and 15 minutes. (This makes a big cake.)
Mix ingredients; roll 1/4-inch thick. Cut and sprinkle with sugar. Bake 5 to	9 minutes at 425° (hot oven); makes about 5 dozen with 2-inch cutter.