HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cinnamon with fruit. Set aside. Combine flour, baking powder, salt, shortening and milk. Mix well. Turn onto lightly floured surface. Knead about 10 times. Break dough into 15 to 18 balls. Roll each ball about 1/2-inch thick. Cut in 6-inch circles. Place about 3 tablespoons fruit on circle. Fold in half. Press edges together. Fry in deep fat until brown.
Cream sugar and eggs. Add oil and mix. Sift flour and baking soda. Mix into egg mixture alternately with milk. Add nuts. Stir in poppy seeds. Bake at 350° in greased tube or bundt pan for 1 hour and 15 minutes. Sprinkle top with powdered sugar.
Mix all ingredients and bake in a 9 x 13-inch greased pan until brown.
Mix first 4 ingredients and place in a 9 x 13 x 2-inch buttered pan. Cook meat, onion and bell pepper until meat browns and vegetables are tender. Add the spaghetti sauce and mushrooms and simmer for 5 minutes.
Preheat oven to 275°. Mix the first 6 ingredients. Pour 1/2 mixture in a 9 x 13-inch greased pan. Spread 1/2 of rice over mixture. Cover with chicken, then remaining rice. Top with rest of mixture (liquid). Sprinkle Parmesan and bake for 2 1/2 hours. During the last 1/2 hour, cover with almonds.
Put all ingredients into large bowl and mix well with spoon. Do not use electric mixer. Pour into a greased and floured tube pan. Bake for 35 minutes at 350°.
Mix well and add Cool Whip. Pour into 2 graham cracker crusts. Refrigerate 2 hours.
First you get a pot. Then you get some rice. Then you cook the rice. Then cut the meat. Then you make the gravy. Then you put the gravy and the rice together in a pot. Then cook the meat. Then you put rice, meat and grave together. Then it is done.
Crumble sausage into a large saucepan. Cover and cook over medium to low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium to low heat about 6 minutes or until mixture thickens while stirring. Spoon gravy over biscuit halves.
Whip sugar into whipping cream and fold other ingredients in. Press into loaf pan. Store for 2 weeks in refrigerator before serving. Cover well.
Cook the roast and onion in cooker until tender. Take excess fat and bone out, pull apart the meat and make sure onion is in pieces. Then pour barbecue sauce over meat. Mix well and slow cook for about an hour. Serve on buns.
Boil chicken; cool, debone. Put chicken back in broth (8 c.). Add all remaining ingredients. Cook over low heat until potatoes are done.
Combine lettuce and onions. Set aside. Fry bacon and drain. Combine salt and vinegar with grease. Bring to a boil and pour over lettuce and onions. Crumble bacon over mixture. Eat while warm.
Pour a little enchilada sauce on bottom of 9 x 12-inch casserole dish. Layer 6 tortillas overlapping (can be softened in a little oil). Spread out beans. Sprinkle with cilantro and garlic salt. Layer with 1 cup cheese. Put another layer of 6 tortillas. Pour can of green chili enchilada sauce over casserole. Bake at 325° for 20 to 25 minutes. Sprinkle with 1 cup of cheese, lightly covered with foil. Bake until cheese topping is melted.
Cream sugar and shortening. Add eggs and beat well. Add buttermilk, jam and preserves. Mix well. In three parts, add flour mixture (all dry ingredients). Add floured nuts and raisins. Bake in greased tube pan at 300° to 325° for 1 1/2 to 2 hours.
Melt margarine in saucepan on top of stove. Add cocoa. Add 1/2 cup water and let mixture get very hot to mix well. Remove from stove.
Combine all ingredients and mix well. Let stand 20 minutes. Put in greased casserole and bake at 350° for 40 minutes.
Mix jello, water, marshmallows and pineapple and juice; let congeal. Mix Cool Whip, cream cheese and pecans in mixer. Add the congealed mixture and mix again. Put back into refrigerator for 2 hours, then serve.
Dice cheese (1/2-inch dice) and finely chop onion. Set aside. Cook pasta according to package directions. Do not overcook! Drain pasta and return to cooking pot. Add milk, margarine and 1/2 of the cheese cubes. Gently stir until cheese begins to melt. Add remaining cheese, onion and Nature's Seasons. Stir gently, blending all ingredients. Add salt and pepper to taste, then cover the pot and let stand three or four minutes. Stir once more and serve.
Saute onions in 2 ounces butter; mix with soup, rice, milk, broccoli, mushrooms, salt and pepper. Pour into buttered casserole. Combine crumbs, cheese and melted butter. Sprinkle over casserole. Bake at 350° for 25 to 30 minutes. Yields 6 servings.
Mix all ingredients together and refrigerate. You may add some water chestnuts to taste and/or 1 cup of small English peas.
Use a big kettle. Cover diced potatoes with 3 times as much water. Bring to a rolling boil, then leave on medium heat. While potatoes are cooking, mix eggs, water, salt and enough flour so dumpling mixture doesn't easily fall from spoon. Drop dumpling mixture by teaspoon into potatoes and water. Cook 5 to 10 minutes (will be dry in middle when done). Don't let boil too fast or dumplings will fall apart. When done, drain. Add sour cream and butter. Stir. Serves 4.
Brown meat and drain. Add onions and salsa. Let it heat up, Mix cornmeal, milk, oil, eggs and corn.
In large bowl, combine corn syrup, sugar, eggs, margarine, salt and vanilla. Mix well. Put pecans in unbaked pie crust. Pour filling mixture over pecans. Bake 45 to 50 minutes or until center is set.
Mix first six ingredients together in a large pan and bring to a boil over high heat, stirring all the time with a wooden spoon. Then lower heat and gently boil until candy forms a hard ball in ice water (about 25 minutes, stirring most of the time). Damp weather takes a little longer. Remove from heat and add vanilla. Stir until it thickens. Add nuts and beat until it starts to set up. Spoon out into paper cups or wax paper. Let cool and serve.
Combine all the ingredients. Shape into 1-inch balls, then flatten to 1/4-inch thick. With a fork, make a crisscross pattern. Bake at 375° for 8 to 10 minutes. Cool for 2 minutes on a cookie sheet pan.
Spread cream cheese in a heatproof dish (pie plate works well). Layer pizza sauce, cheese, pepperoni and olives. Heat in microwave or bake at 350° until bubbly. Serve hot with Fritos.
Brown hamburger. Cut onions and add to hamburger. Drain off grease. Add carrots, potatoes and tomato sauce with 1 can of water. Cook until potatoes and carrots are tender.
Stir the sugar into the slightly beaten egg yolks, then add the lemon juice and grated rind. Mix well. Stir the flour in 1 spoonful at a time, stirring until mixture is smooth and free of lumps. Add the cold water, then the hot water; stir well. Place over double boiler and cook until mixture heavily coats the spoon, then stir in butter. Pour into baked 9-inch pie shell. Cover with meringue (whip egg whites, vanilla and sugar until stiff but not dry) and bake for 10 minutes at 350° or until meringue is golden brown.
To prepare cabbage, cut out core about 1 inch down; cover cabbage with boiling water. Boil about 10 minutes; drain. Remove 12 large outer leaves. Cut out any heavy rib at bottom of each leaf. Spread out on flat surface ready for filling. Shred remaining cabbage coarsely and spread over bottom of a 12 x 8 x 2-inch baking dish.
Cook zucchini and onion five minutes and drain. Combine soup and sour cream, stir in carrots and fold in zucchini and onion. Combine stuffing mix and margarine. Place half of stuffing mix in bottom of casserole. Pour vegetables on top and then remaining stuffing mix. Bake for 30 to 40 minutes at 350°.
Cream butter and sugar. Add eggs. Coat fruits and nuts with 1/2 cup flour. Add remaining flour; fold into creamed mixture. Add flavoring. Bake at 350° for 1 hour.
Mash down salmon (be sure the soft bones are mashed thoroughly). Add 1/2 cup bread crumbs, mayonnaise, eggs, green pepper, onion, salt, paprika, mustard and lemon juice; mix well. Chill for several hours. Shape salmon mixture into 12 small or 8 large croquettes. Coat with additional bread crumbs until well covered. Heat oil in large skillet over medium heat; brown croquettes on all sides. Makes 4 servings.
Put first 4 ingredients into mixing bowl and mix. Add one egg at a time, mixing and beating after each one. Bake in a greased and floured tube pan at 350° for 1 hour.
Mix cold stuff, then hash browns. Put 2 cups crushed corn flakes on top. Bake 45 minutes at 350°.
Cut flour and Crisco with pie cutter (does not have to be very fine). Mix egg, vinegar, sugar and salt, then add to water. Pour water mixture into flour mixture, slowly. This is very workable and can be rerolled, if necessary. Divide dough into 6 equal parts. Wrap in wax paper and freeze if not used immediately.
Preheat oven to 350°. Line 24 muffin cups with fluted liners. In large bowl, mix flour, sugars, baking powder, baking soda, salt and cinnamon on low until well combined. Add bananas, eggs, milk, margarine or butter, lemon juice and vanilla. Beat until blended. Increase speed to high; beat 1 to 2 minutes or until creamy. Spoon batter into muffin cups, filling to about 2/3 full. Bake 22 to 25 minutes or until toothpick comes out of center clean. Immediately remove and cool. While cooling, prepare frosting. My favorite is cream cheese. Recipe to follow.
Combine and heat soups, seasonings, onions and broth, mixing well. Cover bottom of 9 x 13-inch baking dish with chips, then layer of chicken, half the sauce and cheese on top. Repeat, ending with cheese. Bake 25 to 30 minutes. May be made ahead and refrigerated or frozen.
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients, nuts and fruit; mix well. Spread batter into a greased 9-inch square pan. Bake at 350° for 45 minutes. Let stand in pan until cool, or overnight, if desired. Cut into 3 x 1-inch bars. Roll each bar in very fine granulated sugar. Store in airtight container. Will ship well, if airtight. Can be frozen.
Cook hamburger meat and onion; drain. Add tomato sauce, cream of mushroom soup and noodles. Put in 2-quart casserole dish. Layer with cheese, finishing with top layer of cheese. Bake at 350° until heated all the way.
Cook rice. Brown meat in hot oil. Add onions and garlic. Simmer a few minutes. Add rest of ingredients. Simmer, stirring occasionally. Picadillo should be moist, but not soupy. Serve over rice or can use cooked noodles.
Bring to a boil. Add apples. Boil and cook until thick and apples are tender.
Mix meat, egg, bread, onion, evaporated milk and salt thoroughly. Shape into meatballs. Brown in pan; drain. Add soup, milk and cheese. Cover and simmer about 20 minutes.
Let the first 4 ingredients sit for about 1 hour, then drain off real good. Mix and pour cucumber mixture with the last 4 ingredients. Cook for 45 minutes. Put in jars and seal.
Prepare orange cake mix according to directions and bake in a 13 x 9 x 2-inch pan. While cake is cooking, combine orange juice and sugar. When cake is done, remove from oven and pour orange juice mixture over top and let soak into cake. Serve warm.
Mix all ingredients in medium bowl. Cover; refrigerate at least 1 hour to blend flavors. Serve with crackers, chips or raw veggies.
Mix first 5 ingredients for dressing. Cut up broccoli, cauliflower into bite size pieces. Shred or chop red cabbage. Mix together. Add chopped green onion, frozen peas (do not thaw) and bacon bits. Toss all well with prepared dressing. Allow to "season" overnight.
Mix this in a saucepan and watch carefully. Combine sugar, cornstarch and hot water; cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute longer. Remove from heat. Slowly stir half the mixture into the slightly beaten egg yolks, then beat into mixture in saucepan. Boil 1 minute longer. Stir constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and grated lemon rind. Cover with thick meringue. Bake at 400° for 8 to 10 minutes.
Beat milk and egg together. Add bread cubes and let stand 5 minutes. Put bread mixture in meat. Add dry ingredients. Mix well and shape into meat balls. Brown on top of stove or in oven. Place in casserole dish and cover with beef gravy. Bake for 30 minutes at 350°.
Place all ingredients, except cheese, in pot. Cook on medium heat 30 minutes; drain broccoli. Place cheese over broccoli and simmer 5 minutes or until it melts.
Combine ingredients; add thin sliced deer meat. Soak 24 hours or longer. The longer it soaks the better it is.
Boil to soft ball stage the sugar, salt and sour cream. Add butter and black walnuts. Cool at room temperature, without stirring, until lukewarm (110°). Beat until loses its gloss. Add nuts. Spread in buttered 8 x 8 x 2-inch pan. Cut into pieces.
Mix together and form into balls. Bake at 350° for 20 to 25 minutes.
Scrub potatoes; bake at 400° (or microwave until soft). Slice potatoes in half lengthwise; scoop pulp from skin (can use pulp for mashed potatoes). Cut skins lengthwise into quarters. Place skin side down on Teflon baking sheet. Bake at 475° for 10 minutes or until crisp. Sprinkle with cheese and melt in oven.
Cook chicken and bone. Add small box of Uncle Ben's Wild Brown rice and cook till done. Add 2 c. instant white rice. Add 1 can cream of chicken soup. Salt and pepper to taste.
Combine first four ingredients in saucepan and bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes, stirring occasionally. Remove from heat. Add marshmallow cream, butterscotch and semi-sweet morsels. Stir until morsels are melted and mixture is smooth. Blend in nuts and vanilla. Pour into greased 9-inch square pan. Chill until firm. Yield: About 2 1/2 pounds.
Mix peanut butter, powdered sugar and butter together. Make into small balls. Melt chocolate and wax; dip balls into chocolate. Place on waxed paper to harden. Store in refrigerator.
Preheat oven to 350°. Place bread cubes in a large mixing bowl. Add the milk and apple juice and toss. Add the apples, raisins, lemon peel, cinnamon and nutmeg to bread cubes.
Preheat oven to 350°. Coat a 9 x 5 x 3-inch loaf pan with Crisco. Sift together flour, baking soda and salt onto waxed paper. Beat together sugar, shortening and vanilla at medium speed for 5 minutes until light and fluffy. With mixer running, beat in eggs, then bananas. By hand, stir in flour mixture alternately with buttermilk, mixing after each addition only enough to moisten dry ingredients. (Add dry ingredients in thirds, buttermilk in two additions.) Stir in walnuts. Spoon batter into pan, spreading well to corners.
Pressure cook for 5 minutes. Take out chicken; drain spices and keep liquid. Brown 1/4 onion in oil. Add liquid; bring to boil. (Double liquid for how many cups of rice you use). Add chicken and rice; boil together 5 minutes, then reduce heat and cover 15 minutes.
Cut the eggplant lengthwise and scoop out the pulp with a tablespoon. In a saucepan, cook the pulp until tender. In a skillet, heat a small amount of butter and fry the sliced onion. In a bowl, mash the cooked eggplant and add the fried onion, egg and enough bread crumbs to thicken. Fill the empty eggplant shells with the mixture. Sprinkle bread crumbs over the top and dot with butter. Bake at 350° for 25 minutes. Serves 2.
Prepare gelatin as directed, less 1/4 cup water. While gelatin thickens, combine apples, pecans, oranges, coconut and cranberries. Add to slightly thickened gelatin. Add lettuce around edge of bowl and garnish top to make attractive, if desired.
Mix butter, egg and brown sugar until creamy. Add flour, baking powder and pecans. Line the bottom and sides of a 10 3/4 x 7-inch cake pan with aluminum foil, then grease foil with Crisco. Pour batter into pan and bake at 325° for 25 minutes.
Bake at 400° for 7 minutes, then at 350° for 45 minutes.
Line 9 x 13-inch pan with graham crackers. Pour mixture over crackers and top with crackers lined in same direction as bottom crackers. Seal and put in freezer overnight. Then cut into sandwich size.
Pour beans into crock-pot. Add remaining ingredients. Stir well to blend ingredients. Cover crock-pot. Cook for 1 hour on high. Then reduce heat to cook for 4 to 6 hours on low.
Mix cottage cheese and Jell-O well. Add remaining ingredients and mix well. Put in covered dish and chill several hours.
Peel and slice or chop tomatoes. Add chopped onions and diced peppers. Add other ingredients and cook for 3 hours very slowly on low heat. Stir often. Place in jars while hot and seal. Ready to eat when it is cool. Yields 4 pints.
Lay crescent rolls on cookie sheet. Lay 1 slice of cheese and one hot dog on each crescent roll and roll up. Bake at 350 degrees until crescents are golden brown.
Combine sugar and next 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Set aside. Remove blueberries from muffin mix box. Drain and rinse blueberries and set aside. Combine muffin mix and next 3 ingredients in a bowl, stirring just until dry ingredients are moistened. Gently fold in blueberries. Pour batter into an 8-inch square baking dish coated with cooking spray. Sprinkle sugar mixture over batter. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 12 servings. Serving size 1 (2 1/2 x 2-inch) piece. Per serving: 2 grams fat and 129 calories. Preparation time: 9 minutes. Cooking time: 25 minutes.
Combine all ingredients and toss. Lightly place in baking pan sprayed with Pam. Bake at 450° for 10 to 15 minutes until bubbly.
Thaw frozen lemonade and orange juice.	Mix in the Kool-aids, water sugar. Chill. When ready to serve, add the ginger ale or 7-up. Makes four quarts.
Melt butter in a 9 x 13-inch pan. Mix rest of ingredients; pour into pan. Bake for 1 hour at 350°.
Sift dry ingredients into mixing bowl. Beat Crisco and half the milk into them. Then add rest of milk, vanilla and eggs. Beat well. Bake at 375° for 30 minutes until toothpick comes out clean.
Cream together Crisco, sugar and eggs. Beat in milk, flour, soda, baking powder, salt and vanilla. Drop by heaping teaspoonfuls onto greased cookie sheet (6-inch space) at 375° for 10 to 15 minutes. Cool; frost bottoms of cookies in 1/2 vanilla frosting and 1/2 chocolate frosting.
Wrap bacon around water chestnut; fasten with toothpick. Bake for 30 minutes. Drain grease off. Mix other ingredients; pour over and bake another 30 minutes at 350°.
Put milk and butter in top of double boiler. Add the marshmallows; heat until melted. Pour over cracker crumbs, chopped fruits and nuts and coconut. Mix quickly and pour into pan. Let chill thoroughly before unmolding, then store in refrigerator.
Sift together flour, baking powder, baking soda and salt. Cream butter and sugars together until fluffy. Add eggs and beat well. Alternately add flour mixture and sour cream, beating after each addition until blended. Spread batter into greased 9 x 9-inch square pan or 9 x 2-inch round pan. Bake at 350° for 20 minutes. Sprinkle topping over cake and continue to bake 15 minutes longer. Serve warm. Makes 1 cake.
Mix all ingredients, except egg whites, together. Beat the egg whites; fold into mixture. Refrigerate overnight. Bake in a greased dish or pan at 350° for 20 to 25 minutes (until top is slightly browned). Serve hot! Leftovers may be reheated.
Place all ingredients in blender. Mix until smooth. Spray 9-inch pie pan with Pam. Pour pumpkin mixture in pan. Bake at 350° for 50 minutes. Cool and chill.
Place pork chops in skillet. Put rice on each chop. Into tomatoes, stir onion which has been finely chopped. Add salt, also chili powder if desired. Pour this tomato mixture over chops and rice and bake in moderate oven or covered skillet for 1 hour.
Put chicken and potatoes in a pan. Cover with olive oil. Add garlic salt, oregano leaves, lemon juice, salt, pepper and Greek seasonings. Cook, uncovered, at 350° for 1 hour.
Mix everything together, except chicken. Knead and roll out. Cut into dumplings. Cook chicken and take off bone. Drop dumplings into hot gruel. After dumplings have cooked for 10 minutes, add the chicken to the dumplings.
Put chops in bottom of casserole; add remaining ingredients in layers on top. Bake at 350° for 1 hour.
Blend salt, mustard, sugar, lemon juice and vinegar with yogurt. Combine vegetables and tarragon leaves. Stir in dressing. Chill.
Mix all ingredients together and put into unbaked tart shells. Can add pecans to mix, if desired. Bake at 400° for 10 minutes or until done. Makes 12 tarts.
Combine oil, soy sauce and seasoning in a large, self-closing plastic bag or glass dish. Add steak and refrigerate for 1 hour.
Arrange greens, avocado, oranges and onions on salad plate. Sprinkle with nuts. Serve with dressing. Preparation Time: 15 minutes.
Cream shortening and sugar. Add egg and milk; mix well. Stir in mashed bananas. Sift dry ingredients together and mix with first mixture. Add nuts. Bake for 45 to 50 minutes or until done. Bake in bread loaf pan at 325°. Line pans with wax paper or grease and flour.
Wrap hot dogs in bacon using toothpicks to hold together. Combine brown sugar and mustard. Sprinkle on top of wrap-ups. Marinate overnight or at least 8 hours. Bake approximately 1 hour at 325°.
Mix all together. Pour in a greased and floured loaf pan. Bake at 350° for 55 to 60 minutes, when toothpick comes out clean. Makes 1 large or 2 small loaves.
Mix Jell-O and sugar in a bowl; mix 2 tablespoons lemon juice in boiling water. Stir to dissolve completely. Refrigerate until nearly jelled.
Preheat oven to 400°. Bake pastry shell 15 minutes. Meanwhile, in heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk. Remove from heat. Stir in eggs. Add water and vanilla. Mix well. Pour into hot pastry shell. Bake 10 minutes. Reduce oven temperature to 300° and bake 20 minutes longer or until center is set. Cool. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers.
Saute onion in margarine until onion is soft. Add other ingredients. Bake in a 9 x 12-inch baking dish at 350° for 30 to 40 minutes. Do not cover while baking.
Melt oleo and marshmallows in double boiler. Roll graham crackers real fine. Mix cherries and raisins in crackers and juice. Fold in oleo and marshmallows and knead until mixed well. Place in butter glass cake pan and put in icebox.
Preheat oven to 375°. Melt butter in 8 x 8 x 2-inch baking pan. Combine remaining ingredients and pour into dish. Bake for 40 minutes.
Preheat oven to 350°. Put 1 package of dry soup mix into meat. Mix meat well. Spread into long baking pan. Cook for 45 minutes. If any grease, drain off. Fix enough potatoes to cover top of meat. Cover potatoes with grated cheese. Put back in oven until cheese is melted.
Simmer livers in water with salt. Let cool in stock. Have margarine at room temperature. Remove livers and reserve stock. Mix with mixer. Add softened margarine and mix well. Add all other ingredients and mix well. If a thinner consistency is desired, add little stock until satisfactory.
In large saucepan, mix together over low heat first 4 ingredients. Increase heat to medium and let mixture come to a full rolling boil for 2 minutes. Cool, then add oats, vanilla and peanut butter. Mix well. On a sheet of waxed paper, spoon out cookies to desired size.
Mix cereal, pretzels, mixed nuts, pecan halves, raisins and dates. Melt almond bark over hot water. Pour over 1/2 of the mix and stir until cool. Add the remainder of the almond bark. Keep breaking the pieces apart as it cools. Makes 2 gallons. Store, tightly covered, in a cool place, or may freeze.
Cook broccoli slightly less than package instructions. Mix broccoli, egg, mayonnaise, onion, soup and cheese. Put in 2-quart casserole. Mix stuffing with melted butter. Sprinkle over top. Bake at 350° for 30 minutes.
In a large bowl combine tuna salad, cooked rice, cheese and chilies. Blend milk and eggs together in a separate bowl. Then gently fold into tuna/rice mixture. Transfer all ingredients to a 1-quart casserole dish that has been lightly coated with nonstick vegetable spray. Bake at 350° until set, approximately 45 minutes or until toothpick inserted in the middle comes out dry. Serves 4 to 5.