HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 12 medium muffin cups or line with paper baking cups. In a bowl, beat egg with juice, oil and vanilla. Stir in flour, sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Stir in nuts and apple. Fill prepared muffin cups; sprinkle with Sugar 'N Cinnamon. Bake at 400° for about 20 minutes or until golden brown. Immediately remove from pan. Makes 12 muffins.
Prepare brownie mix according to package directions, omitting chilling. Place 1/3 crumbled brownie mix in bottom of a 3-quart trifle dish (glass bowl on stem). Top with 1/3 pudding, 1/3 whipping topping and 1/3 crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. Chill 8 hours. Yields 16 to 18 servings.
Preheat oven to 450°. Combine first 4 ingredients in bowl. Cut in shortening and butter with pastry cutter or fingertips until mixture forms coarse crumbs. Add milk and herbs and stir until mixture forms ball. Gently knead dough on lightly floured surface, making 8 turns. Roll out dough on lightly floured surface to 1/2-inch thickness. Using a 3-inch round cutter, cut out biscuits. Place on ungreased baking sheet. Gather scraps; repeat rolling and cutting. Bake until biscuits are golden, about 14 minutes. Transfer to rack; cool 5 minutes.
Mix ingredients with wooden spoon. Make a well and add buttermilk. Mix moderately; soft moist dough. Shape into a heavily greased 9-inch cake pan or skillet. Bake in a 350° oven for 60 minutes.
For each person to be served, rip a sizeable piece of foil. Then cut potatoes and carrots. Make a hamburger patty for each dinner. Surround the hamburger patty with the potatoes and carrots. Add 2 teaspoons butter on top of hamburger and a nice slice of onion. Salt and pepper everything for your own taste. Then wrap up each dinner and bake at 350° for 1 hour. Serve hot. A tossed salad or jello salad goes nicely on the side.
Mix together Cool Whip and marshmallows. Fold in apples and candy. Chill; serve in a crystal bowl.
Cook 1/2 cup water and white syrup on low heat until it comes to a boil; stir often. Mix the cornstarch and 2 tablespoons water and add it to the mixture. Let it boil on higher heat for about 5 minutes, then remove from heat. Add the flavoring and the food coloring. Let the mixture get real cool before you pour it over the berries.
Cream butter. Add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each.
Cook broccoli and drain. Blend remaining ingredients and broccoli. Place in buttered casserole. Top with buttered Ritz cracker crumbs. Bake at 350° for 35 to 45 minutes.
Boil potatoes until completely done. Peel and run through ricer. Add eggs and mix thoroughly. Slowly add flour until firm manageable dough develops. Let dough rest 10 minutes under covered dish. Take slice of dough and roll with hands into long 2 to 3-foot "snake". Repeat until dough is gone. Cut each roll into 1/2-inch long pieces. Place Gnocchi pieces on cookie sheet covered with wax paper. Do not be afraid to use extra flour to prevent sticking. Place in freezer. When frozen, put in plastic bags for storage. This recipe may be doubled or tripled.
Combine 2 cups flour, oats, brown sugar, baking soda, salt and butter in bowl; mix well. Reserve half of the oat mixture. Press the remaining mixture into 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Sprinkle with chocolate chips and pecans. Drizzle with mixture of ice cream topping and 6 tablespoons of flour. Sprinkle with reserved oat mixture. Bake for 25 to 30 minutes or until golden brown. Cut into squares.
Melt morsels and oil in double boiler until smooth. Add nuts and noodles and drop on waxed paper to harden. Store in closed container.
Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast and place in large Dutch oven. Cover and bake at 325° until meat thermometer registers 170°. Drain mandarin oranges, reserving liquid. Combine liquid and next 6 ingredients in saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat and stir in onion, green pepper and oranges. Spoon sauce over roast. Bake, uncovered, at 400° for 30 minutes, basting occasionally.
Clean broccoli and cauliflower and cut into small bite size pieces; add frozen peas. Pour Hidden Valley Ranch dressing over top of vegetables. Refrigerate and serve cold.
Mix together and freeze overnight; cut into squares. Use 9 x 13-inch Pyrex cake pan.
Melt caramels and 1/3 cup milk over low heat. Stir until smooth. Set aside. Melt margarine. Add to 1/3 cup of milk and cake mix. Press half the cake mix into greased 9 x 13-inch pan. Bake for 6 minutes at 350°. Sprinkle 1 cup of pecans and chocolate chips over cake. Pour caramel mixture over top. Drop the rest of cake mix (teaspoon size) and press into caramel mix. Sprinkle rest of nuts on top. Bake 20 minutes at 350°.
Mix dry ingredients and rub on thawed meat. Let set for 10 minutes. Place meat in roasting pan lined with aluminum foil. Put sliced onions and uncooked bacon on top. Add Worcestershire and wine to top. Add 2 cups chicken broth around roast. Bring foil loosely over meat, do not use lid. Bake at 350° for 45 minutes per pound. Midway of baking time, pull foil away from top and continue baking. Can add carrots and potatoes at this time. Retain liquid for gravy.
Brown meat and drain. Add soup, beans, onion and pepper. Simmer for 25 to 30 minutes. Serves 4 to 6. Best with tossed salad and apple pie.
Make a paste of the cocoa and food coloring. Cream the shortening with the sugar. Add eggs. Combine flour with salt. Add alternately with buttermilk to creamed mixture. Fold in baking soda and vinegar with spoon. Use a round tube pan for Ding Dong Cake recipe or use three 8-inch cake pans. Bake for 30 to 35 minutes.
Brown meat and set aside. Season with garlic salt and Italian spices. Pour in tomato sauce and cheese. With well-buttered hands, shape bread dough into squares. Place a spoonful of meat and cheese mixture in the middle of the dough. Fold sides of dough over meat sauce and seal the edges. Place on a well oiled cookie sheet. Brush with beaten egg. Bake at 325° for about 20 minutes. When cooked, brush with butter.
Combine dry ingredients. Add milk and egg. While stirring add chopped onions last. Mix well. Drop by teaspoonful into hot oil, frying only a few minutes until golden brown. Drain on absorbent paper. Makes 2 dozen.
Mix all ingredients except butter and rolls. Press 2 crescent rolls together to form a rectangle. Put 1 heaping tablespoonful of mixture in center of roll and fold over. Pinch edge to stay together. Brush with melted butter and sprinkle with Parmesan cheese. Place on ungreased cookie sheets. Bake in preheated 375° oven for 20 to 25 minutes. They puff up quickly. Watch closely.
Run tomatoes, peppers, onions and celery through food chopper. Add salt and drain overnight. In the morning, add mustard seed, vinegar and sugar. Pack in jars, no need to seal. Baby food jars are nice.
Boil rice and drain. Fry ground beef and onion. Combine all ingredients; pour into 8 x 12-inch baking dish. Bake 1 hour at 350°.
Salt pork chops to taste. Put pork chops in oblong pan; put sliced onions on top and pepper. Pour rice over this and then pour mushroom soup and water over this. Place in a 350° oven and bake 1 hour or until done.
Combine squash, onion and green pepper in a saucepan with a small amount of water. Cook over medium heat until tender. Drain and add next 5 ingredients. Mix well. Drop by tablespoonful into hot oil; cook until brown.
Cream the cream cheese and add powdered sugar. Prepare whipped topping mix as per package and fold into cheese mix. Fold in mini marshmallows with topping and cheese. Spread over the baked layer. Dissolve strawberry jello in boiling water. Stir in frozen strawberries, thawed. May chop strawberries some. Chill to slightly thickened. Spread over sour cream layer and chill. Serves 16 to 20.
Cook linguini halfway (not too soft). Drain and rinse with cold water. Cut cucumbers in slices, then in four (cube). Dice tomatoes. Add cucumber and tomatoes to linguini, mix well then add dressing and half a jar of Salad Supreme. Mix all together. Chill 2 hours and serve.
Stir well 1/4 cup cold water and unflavored gelatin. Boil 1 cup water and add sugar. Add it to the first mixture. Let cool, but not set. Mix in vanilla and sour cream. Fold in whipped topping. Pour in jello ring mold and let set. When serving, fruit pie filling in the cherry. You can also use fresh sliced strawberries mixed with strawberry glaze.
Mix ingredients; put small balls into hot oil. Fry until golden brown. Drain on a paper towel. Roll in powdered sugar.
Mix crackers and margarine. Put in a 9 x 13-inch pan. Mix pudding with milk. Add ice cream. Pour over crumbs. Sprinkle with crushed nuts. Refrigerate.
Stir together the dry milk powder, confectioners sugar, cocoa powder, nondairy creamer, marshmallows and chocolate chips in a large bowl
Preheat oven to 350°. Grease 11 x 7 x 7 or 8 x 8 x 2 baking pan with 1 tablespoon butter. Mix in medium bowl the corn, milk, cornstarch, salt, Tabasco, sugar, eggs and milk. Pour corn mixture into preheated pan and bake 40 to 45 minutes or until pudding is set. Delicious!!
Mix all ingredients together. Pour into tube pan; bake at 325° for 1 hour and 15 minutes until done.
Filling: Combine sugar, salt, flour and beaten egg yolks. Add milk-syrup mixture. Cook on low heat until thickened. Remove from heat. Add butter and flavor; beat until smooth. Alternate cookies and thin slices of peaches with pudding.
Go to the garden and get the vegetables. Start with 1 cup chopped and add 1/2 cup more for each person. Get the bamboo shoots and water chestnuts from the store. Use last 4 ingredients for each 4 persons. Put sesame seed oil (substitute other kinds if you wish with a less flavorful result) in a large hot skillet. Slice onion into it. Cover and stir until translucent. Add 1/2 cup water if too dry. Cover immediately after water addition to give steam. Cook vegetables in microwave without water. Carrots and celery take the longest. Cook the others together only until warmed. Add vegetables to onion. Add grated ginger and teriyaki sauce. If a sauce is desired, add 1 cup water with 2 tablespoons cornstarch dissolved in it. Cook until jelled.
Bake cake according to directions. Using half of the cake, break into small portions. Place in the bottom of punch bowl. Mix the vanilla pudding mix with the milk. Pour half of this over cake in bowl. Spoon 1 can of cherry pie filling and 1 can of the drained pineapple. Next, slice 2 bananas, then sprinkle 1/2 of the chopped nuts. Spread 1/2 of the Cool Whip. Repeat the layers again. Decorate the top with cherries and nuts, if so desired. Serves 25 people. Let refrigerate overnight or several hours.
Combine first 5 ingredients; cut in shortening. Add raisins, molasses, sour milk and egg. Line steamer pan with waxed paper; steam for 3 hours. Serve warm with sweetened White Sauce.
Beat cream cheese and sour cream until smooth. Spread in a 9 x 13 cake pan. Pour bottle of taco sauce over this. Next put chilies on, then lettuce (cut fine), cheese, black olives and tomatoes.
If using microwave popcorn, use 1 1/2 to 2 bags of popped corn. Remove unpopped kernels.
In large bowl, place chicken, celery, parsley, salt, pepper, tarragon and oil; stir together until well mixed. Cover; refrigerate at least 2 hours or overnight, stirring once or twice to blend ingredients.
Sift flour, soda, ginger, cinnamon and salt onto waxed paper. Cream shortening with sugar until fluffy in a large bowl. Beat in molasses and egg. Stir in flour mixture, half at a time, just until blended. Beat in hot water until smooth. Pour into a well-greased pan. Bake at 350° for 30 minutes or until center springs back when lightly touched. Leave in pan on rack to cool 10 minutes. Serve warm or cold.
Mix the ingredients together and press into an ungreased 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes.
In mixing bowl, whisk together egg and milk. Sift in flour, baking powder and salt. Stir to make a soft dough. Turn out on floured board and knead lightly. Roll and cut in 6 equal squares. Place 4 apple quarters in center of each square, bringing up corners of dough to enclose apple. Pinch and seal. Place dumplings in a large pan, not touching. Bake in preheated oven at 425° for 10 minutes. Reduce oven temperature to 350° and bake 45 minutes longer. Test by pricking with toothpick. If apples are tender, they are done. Sprinkle with a little cinnamon-sugar.
Mix first 4 ingredients with enough flour to make a stiff dough. Drop by spoonfuls into a hot greased skillet and brown to your liking. You may use more meal and deep fry like hush puppies.
Cook all together until it boils. Pack in jars. Put on cold mason inserts. Screw lid rings on tightly. Place in canner and cook in hot water for 3 hours. Lids should seal in canner. Take out of canner and set aside. Do not touch for at least 24 hours. Lids should have made a popping noise within that time period. Any that hasn't sealed, refrigerate immediately and use before spoiling.
Place chickpeas and green and yellow beans in mixing bowl. Season well. Place shallots, mustard, garlic, vinegar and oil in small bowl. Season and, using a wire whisk, mix well until thick. Pour dressing over beans. Mix well. Add parsley and tarragon; mix well. Let sit 15 to 30 minutes at room temperature.
Cook meats and onion until crumbly. Add the other ingredients. Mix and pour into a greased casserole dish. Bake at 350° for 20 to 30 minutes. Makes 4 to 5 servings.
Mix and form into meatballs. Brown lightly; add tomato sauce. Stir to coat and simmer, covered, for 45 minutes.
Pare top 1/3 of the apples and remove core, leaving 1/2-inch of core on bottom. Place apples in oiled baking dish. Combine honey, orange juice, lemon juice, orange peel and ginger. Mix well. Spoon over apples, allowing mixture to fill centers and coat entire surface. Pour water into baking dish. Bake, covered, at 400° for 15 minutes. Remove cover and bake 30 minutes longer or until apples are glazed and tender. Baste with liquid from baking dish every 15 minutes. Makes 4 servings.
Cook rice per directions. Brown sausage, chopping while you brown. Drain and rinse with hot water. Put sausage back into pan and add rice, onion, soy sauce, water and sage. Turn down to medium heat and simmer until rice is almost dry. Serves 10 people.
Bring sugar, vinegar, oil and salt to boil. Pour over cabbage, pimentos, onion and pepper. Refrigerate. Will keep ten days or more.
Layer broccoli and sauce. Top with crumbled Ritz. Bake at 350° for 30 minutes.
Combine pumpkin, salt, cinnamon, ginger, cloves, sugar, eggs and milk; mix well. Pour into 9 x 13-inch greased pan. Sprinkle with package of yellow cake mix. Pour melted margarine over top. Bake at 350° for 1 hour. Serve with whipped cream.
Heat margarine in 3-quart saucepan over medium heat. Cook bell pepper and mushrooms in margarine until soft, stirring occasionally. Stir in flour, salt and pepper. Stir constantly until bubbly and remove from heat. Stir in milk and broth. Heat to a boil, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento. Heat until hot. Serve over rice or toasted bread triangles.
In heavy saucepan, melt 1 1/2 pounds white chocolate with 1 can Eagle Brand milk. Remove from heat. Stir in salt, vanilla and chopped cherries. Spread evenly into wax paper lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper. Cut into squares. Store loosely, covered, at room temperature. Makes about 2 1/2 pounds.
Peel potatoes and cut in cubes. Cook in enough water to cover until tender. Drain and cool until warm. Mix Miracle Whip, mustard, salt and celery seed. Add remaining ingredients in a large bowl. Add potatoes and mustard mixture. Mix lightly or until well blended. Do not overmix or potatoes will mash.
Pour into casserole serving dish and bake at 250° for 1 hour. Top with Cheddar cheese and paprika 20 minutes before it comes out of the oven.
Mix Bisquick and cheese. Stir in eggs and butter or oleo. Fold in zucchini. Fry in butter or oleo. Cook 2 to 3 minutes on each side.
In saucepan, mix sugar, cornstarch, flour and cocoa. Add egg yolks mixed with a little milk, stir well. Add remaining milk, cook until thick. Remove from heat. Beat in margarine and add vanilla. Pour into a baked pie shell.
Blend mushroom soup and milk; set aside 1/2 cup. Combine one portion of the soup mixture with rice, mushrooms and onion soup mix. Pour into baking dish. Arrange chicken breasts on top, (skin side up) and pour the rest of the soup mixture over them and sprinkle with paprika. Cover tightly with foil and bake at 325° for 1 1/2 hours. Uncover and bake 15 minutes longer to brown.
Cream flour, salt, cinnamon and soda. Add egg and mix well. Mix flour, salt, cinnamon and soda. Add alternately with mashed bananas. Add oatmeal and nuts. Drop by spoonfuls on lightly greased cookie sheet. Bake 12 minutes at 350°. Makes 4 dozen cookies.
Cut potatoes into small pieces and cover with water; boil until the potatoes are tender. Add the oleo, salt and pepper to taste. Chop the green pepper and add to the potatoes. Cook 6 to 8 pieces of bacon until crisp. Cut bacon into small pieces. Add bacon and small amount of bacon grease to potatoes. When pepper is tender, add 1 can Milnot. Thicken with small amount of cornstarch and water.
Cook and debone chicken. Cut into small pieces. Mix soups (undiluted) and tomatoes in pot and simmer until warm. Spread small amount of mixture in bottom of 9 x 12 x 2-inch pan. Put small amount of chicken and tablespoon of mixture in tortilla, roll up and place in pan. Repeat until pan is full. Pour remaining mixture over top of enchiladas. Top with cheese. Bake in 350° oven for about 30 minutes. Serves 6.
Melt margarine in a 9 x 9-inch baking pan. Add the next 4 ingredients in order listed: crumbs, coconut, chocolate chips and nuts. Next, pour condensed milk over all. Bake at 325° for 35 minutes.
Boil syrup and sugar, stirring constantly. Remove from heat and stir in peanut butter; mix well. Add Krispies and mix well. spread into buttered 10 x 15-inch cookie sheet. Cool. Melt chips together and spread on bars. Cool and cut.
Cook carrot strips covered in small amount of water, boiling for 5 minutes or until tender-crisp; drain. Put into shallow casserole. Mix the mayonnaise, horseradish sauce, onion, salt and pepper and spread on carrots. Combine bread crumbs and melted butter and sprinkle over mayonnaise mix. Bake 15 minutes at 375°. Yields 6 servings. Double for potlucks.
Melt margarine and chocolate in pan. Beat in sugar, salt and flour. Then add eggs, one at a time, stirring in. Add vanilla and walnuts. Pour in greased 24-cup muffin pan and bake 25 minutes in 325° oven.
Combine nectar, pineapple juice, limeade concentrate and water. Stir well and chill. Just before serving, pour into punch bowl. Add soda and stir well. Serve immediately.
Cream together sugar, shortening and eggs. Beat well. Stir in the molasses. Put 1 teaspoon soda in sour milk and add the rest of the soda to the flour. (This makes a soft dough and will puff up beautifully.) Drop by small spoonfuls into well-greased and floured pan. Bake at 350° for 10 to 12 minutes.
Bring herbs, broth and potatoes to a boil. Simmer about 20 minutes. Add shrimp, fish, tomatoes and half the spinach. Simmer 5 more minutes. Garnish with the rest of the spinach. Serves 6.
Cream the mayonnaise and cheese. Blend in strawberries and lemon juice. Fold in whipped cream. Freeze. Cut into squares. Serve on lettuce leaf and garnish with fresh, whole strawberries.
Mix all ingredients using enough salad dressing to blend. Serve as a salad with ham.
In a large bowl, pour dressing over the chicken strips, pepper, onion, garlic and oregano. Toss lightly. Cover and refrigerate at least 10 minutes, but preferably overnight. Drain. Stir-fry chicken mixture until chicken is browned and no longer pink. Stir in tomatoes. Fill tortillas with chicken mixture. Serve with salsa, sour cream, shredded cheese, refried beans and/or guacamole. Serves 4.
Heat oven to 350°. Grease a 15 x 10 x 1-inch jelly roll pan. In large bowl, combine sugar, raisins, nuts, zucchini, oil, vanilla and eggs; blend well by hand. Lightly spoon flour into measuring cup; level off. Stir in flour, salt, cinnamon, baking soda, baking powder, nutmeg and cloves; mix well by hand. Pour into greased pan. Bake for 25 to 35 minutes. Cool before frosting.
Mix all dry ingredients. Mix eggs, oil and vanilla with dry ingredients. Mix in apples and stir well. Grease and flour pan, 9 x 13-inch. Bake at 325° for 1 hour.
Cook chicken; reserve broth and cool. Grease a 9 x 13-inch pan. Mix dressing according to package directions and spread in pan. Remove chicken from bones and spread in chunks over dressing. In a 2-quart saucepan, melt butter. Add flour and seasoning and cooled broth. Stir over heat until mixture boils and thickens. Slowly stir in beaten eggs and pour over chicken. Bake at 325° for 40 to 45 minutes.
Mix in order and bake at 350° for 45 to 50 minutes. After baking, top with mixture of honey and catsup (equal parts).
Mix well together; add nuts, if desired. Cut up 6 apples into wedges and dip!
Blend all ingredients and pour into two 9-inch greased and floured cake pans. Bake at 350° for 20 to 25 minutes. Cool and split layers.
Mix flour, 2 tablespoons sugar and salt. Work oleo and raisins into the mixture. Mix together the yeast, 1/4 cup warm milk and 2 tablespoons sugar. Add this to 1 cup milk into which 3 egg yolks have been added. Combine this mixture with the flour mixture; refrigerate overnight.
Mix all ingredients together. Sprinkle 1 small package of jello over mixture and stir.
Mix all together and add one package of colored small marshmallows. Place in a large bowl. Place some coconut in a large piece of foil. Roll mixture into a large log, approximately 1 to 1 1/2 inches round. Should make 4 logs, then roll into the coconut. May be kept frozen for later use.
Fry hamburger light brown on both sides. Make gravy. Put in slow cooker. Put hamburger in slow cooker. Let cook 1 hour or more. Serve with cream potatoes.
Spread refried beans over an entire dinner plate. Mix Durkee taco seasoning and sour cream together. Spread over refried beans. Spread cheese over sour cream mixture. Top with sliced tomatoes and chopped green onions. Chill for 1 hour. Serve with chips.
In a saucepan, combine butterscotch pieces, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla and a dash of salt. Stir in nuts. Pour into buttered 9 x 9 x 2-inch pan. Chill; cut into squares. Store in refrigerator. Makes 4 dozen.
Mix all ingredients except pie shell and blend well. Pour into pie shell and bake at 400° for 5 minutes; reduce heat to 350° and bake 30 to 45 minutes.
Combine flour, salt, pepper and ginger. Dredge meat in seasoned flour. Brown pot roast in oil. Pour off excess drippings. Add cinnamon stick and water. Arrange dried fruit on pot roast. Cover and cook slowly for 2 1/2 to 3 hours or until meat is tender. Add orange juice and cook slow for 15 minutes. Discard the cinnamon stick. Remove meat to heated platter. Thicken fruit and liquid mixture with cornstarch for gravy.
Cream margarine; add sugar gradually. Add unbeaten eggs, 1 at a time. Add dry ingredients alternately with sour cream. Add almond flavoring.
Season cheese with salt and chili powder; add enough pineapple juice to moisten. Mold into cones about 2-inches in diameter; place cone on each slice pineapple at base, arrange strips of green pepper for "hatband" and pimento for the "bow". Serve on crisp lettuce with whipped cream mayonnaise.
Heat oven to 350°. Mix mushroom soup and milk. Reserve 1/2 cup of mixture. Mix remaining soup mixture, rice, mushrooms (with liquid) and half of the onion soup mix. Pour into ungreased baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken; sprinkle with remaining onion soup mix. Cover with aluminum foil. Bake 1 hour, uncover and bake 15 minutes longer.