HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease bottoms only of 12 muffin cups. Beat eggs; stir in milk and applesauce. Add 1/4 cup margarine. Stir in flour, raisins, 1/4 cup sugar, baking powder, salt and 1/2 teaspoon cinnamon. Stir until flour is moistened (batter will be lumpy). Fill muffin cups about 2/3 full and bake 20 to 25 minutes. Mix 1/4 cup sugar and 3/4 teaspoon cinnamon. Immediately dip top of warm muffins into melted butter, then into cinnamon and sugar mixture.
Boil chicken until tender. (Reserve broth.) Do not salt chicken because soup is salty. Line bottom of Pyrex dish with deboned chicken. Heat cream of chicken soup with broth. Bring this to boil so it won't be lumpy. Pour over chicken. Add can of Veg-All. Mix melted margarine, buttermilk and flour. Pour over top of mixture. Bake at 350° for 1 hour or until crust is lightly brown.
Make one day in advance. Put aside small portion of Cool Whip and fruit to decorate later. Mix Cool Whip and pudding. Add fruit with 1/2 liquid. Stir well and add chocolate chips. Refrigerate and decorate prior to serving.
Line large baking dish with 1/2 bag of Doritos. Boil, debone and chop chicken. Do not use the skin. Combine chicken, cheese and onion and place over Doritos. Layer the other 1/2 bag of Doritos on chicken mixture. Combine soups, broth and Ro-Tel in a bowl and pour over chips. Bake at 350° for 45 minutes. This recipe will freeze well.
Put through processor in this order: Peppers, parsley, apples, celery, liver and onions. Cut crust from bread. Cut each loaf in half and break into small pieces. Need large container. Knead it all together. Add marjoram, thyme, salt, pepper, eggs, and sausage meat (break in pieces). Knead it all together with hands until there is no sign of the bread. Mix this up the day before. Cover and store. Fill front and back of turkey. Sew skin over. Don't pack too tightly. Left overs can be cooked in oven in a covered casserole dish for about one hour at 350°.
Heat oven to 350°. Grease and flour rectangular pan, mix half of the cake mix in with all ingredients except frosting, marshmallows and nuts. Combine other half of mix and the nuts. Stir until satisfied with texture. Spread in pan. Bake 20 to 25 minutes. Sprinkle with marshmallows. Bake 10 to 15 minutes or longer, until marshmallows are a golden brown. Heat frosting until smooth and thin, then drizzle over top. Best eaten when barely warm from the oven.
Melt butter in a baking dish. Add oil. Add chicken. Bake meat side up for 50 minutes at 350°. Mix remaining ingredients in saucepan. Pour out some of the butter and oil from the baking dish and turn the chicken over. Pour sauce over the chicken. Cover the dish and cook for 20 minutes.
Add sugar to melted shortening. Beat well. Add eggs to sugar. Sift dry ingredients together. Add alternately with milk to sugar mixture. Dough will be very soft. Chill thoroughly until it can be rolled and cut. Roll 1/4-inch thick and cut with doughnut cutter. Fry in deep fat (360° to 370°). Turn once. Drain on paper towels. Eat plain or sprinkle with powdered sugar.
Combine onion, celery flakes, tomato sauce, mustard and brown sugar. Pour over fish and bake 25 minutes at 350°.
In a large roasting pan, combine popcorn and nuts; keep warm in a 250° oven. Butter sides of a heavy 1 1/2-quart saucepan; combine sugar, honey and corn syrup in pan. Bring mixture to boiling, stirring constantly. Boil hard for 2 minutes; remove from heat. Stir in peanut butter and vanilla. Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite-size pieces. Makes 3 quarts.
Bring milk to boiling. Remove from heat and stir in sugar, salt and shortening. Add eggs and yeast and beat until mixture is well blended and yeast is dissolved. Add flour and mix to a moderately stiff dough. Turn out on a floured board and knead lightly a few minutes until dough is smooth. Cover with a damp cloth and let rest 30 minutes. Cut dough into 3 equal-sized pieces and roll each piece into a rope 12-inches long. (Save out a small portion of dough and form a cross to decorate the top of bread.) Make a braid of the three ropes, pressing ends together to seal them, then place braid on a lightly greased cookie sheet. Cover with damp cloth and let rise in a warm place until light and double in bulk, about 1 1/2 hours. Brush with melted shortening and bake in a 375° oven for 25 to 30 minutes. If desired, brush baked loaf with melted butter after taking it from oven. Cool loaf thoroughly before slicing.
Peel each potato, leaving a 1 1/2-inch	band around middle. Cook potatoes in Dutch oven in boiling water to cover 20 minutes or until tender; drain. Place in large bowl. Bring butter and next 8 ingredients to a boil in a saucepan over medium-high heat. Remove from heat. Drizzle over potatoes, tossing to coat. Yield: 8 servings.
Mix together 1 1/2 cups flour, oats, brown sugar, cinnamon and melted butter. Press 1/2 of mixture in bottom of a 9 x 12-inch greased baking dish. In a large bowl, combine sliced apples with 1 tablespoon flour and 1 tablespoon sugar. Turn into crust. Sprinkle with remaining half of mixture. Bake at 350° for 1 hour. Serve warm with whipped cream or ice cream, if desired. Makes 6 to 8 servings.
In a large skillet, cook beef and onion until meat is no longer pink: drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13 x 9 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second one, uncovered, at 350 degrees for 25-30 min. or until heated through.
Pour boiling milk over first four ingredients. Cook very slowly for 15 minutes, stirring every 2 or 3 minutes at the end of 15 minutes, beat hard for 1 minute.	Cool for 5 minutes. Add vanilla and salt. Makes enough for 1 cake.
Place puree, Schnapps and lemon juice in a tulip glass. Fill with champagne. Serves 1.
Saute onions and garlic in oil until golden and tender, about 10 minutes. Stir in chili powder and cook 1 minute. Add all remaining ingredients except butter. Bring to a boil. Lower heat; simmer uncovered, stirring often, for 30 minutes. Stir in butter. If any is left over, put in a covered jar. Can be stored in the refrigerator for months.
Beat softened cream cheese until smooth. Add strawberries, sugar and vanilla; beat until well mixed. Fold in Cool Whip. Spoon into crust. Refrigerate several hours. Garnish with whole strawberries and kiwi slices.
Add rice to 2 1/4 cups boiling water; reduce heat. Cover and cook 40 minutes or until water is absorbed. Cook onion and celery in butter until soft. Mix all ingredients in casserole dish. Bake at 350° for 20 minutes. Serves 8.
Separate dough into 4 rectangles. Firmly press perforations to seal. Spread with cream cheese. Sprinkle with ham and olives, pressing lightly. Roll up, starting at short end. Seal edges. Cut each roll into four slices. Place cut side down on ungreased cookie sheet. Flatten slightly. Bake at 375° for 15 to 17 minutes or until golden brown.
Lightly butter cookie sheet. Press biscuits with buttered fingers to preferred thickness. Lightly spread spaghetti sauce in center of biscuit. Leave a ring of dough on outer edge of biscuit. Sprinkle cheese over sauce. Place meat on cheese. Top over with cheese again. Bake in a 350° oven approximately 15 minutes or until cheese melts and outer edge of dough turns golden brown. Allow to cool and then enjoy.
Soften tortilla shells by spreading a light layer of butter on one side and placing in microwave for 15 seconds. Brown ground beef. Heat refried beans. Place 1 tablespoon of beef, beans and cheese (more if desired) in center of each tortilla (unbuttered side). Fold each side over like a burrito. Fry in butter on medium heat until each side is a golden brown. Add a small amount of butter until each after flipping sides.
Mix cream cheese, mayonnaise, salt and chopped shrimp together. Shape into ball and wrap in plastic wrap. Refrigerate until cold. Remove from refrigerator 30 minutes before serving and pour cocktail	sauce over top. Serve with Town House crackers.
Mix all ingredients together and shape into cakes. Deep-fry until golden brown, 2 to 3 minutes. I prefer special or lump crab meat, but claw can be used. Serves 4 to 6.
Blend first 4 ingredients in blender and blend quickly. Store at least 24 hours. Pour over cream cheese and serve with crackers.
Blend butter, onions, poppy seed and mustard. Refrigerate 24 hours. Return to room temperature. Spread each biscuit with butter mixture after baking by package directions. Add ham. Cover with foil. Warm in oven 10 to 15 minutes at 350°.
Dissolve soda in hot water; set aside. Mix oil, sugar, eggs and pumpkin. Add water and soda, then sifted ingredients. Stir well. Bake in large loaf pan or 3 small loaf pan at 350° for 50 to 60 minutes.
Grease a 9 x 13-inch baking dish. Preheat oven to 375°. Slice Monterey Jack cheese and place on bottom of baking dish.
Brown ground meat. Add the rest of the ingredients, except the cabbage, green beans and the macaroni and simmer for 20 minutes. Add the last three items and cook until the vegetables and the macaroni are tender.
Heat oven to 350°. Mix brown sugar, margarine, vanilla and egg yolk. Stir in flour and salt. Press in greased rectangular pan (13 x 9 x 2-inch). Bake until very light brown, 25 to 30 minutes. Crust will be soft. Immediately place chocolate chips on crust. Put back in oven until melted. Spread evenly. Sprinkle with nuts; cut into bars while warm. Yields 32 (2 x 1 1/2-inch) bars.
Thoroughly mix figs, gelatin, lemon juice and sugar in a large saucepan. Bring to a boil over medium heat and boil 3 minutes, stirring occasionally. Pour quickly into glasses or jars. Cover at once with 1/8-inch of hot paraffin. Makes 6 medium glasses.
Brown hamburger. Mix according to taco seasoning mix. Mix nacho chips, lettuce, tomato, cheese and onion. Add hamburger mixture. Top each serving with taco sauce and sour cream, if desired.
Make 2 large hamburger patties and flatten them out (so that you have a top and bottom patty). Place the remaining ingredients on top of one patty, then put the other patty on top. Pinch edges together like a pie. Fry or grill slowly until the bottom is done. Turn over gently and brown the other side.
Cream shortening, sugar and vanilla. Add beaten eggs and beat thoroughly. Stir in peanut butter. Sift together dry ingredients. Stir into cream mixture. Drop by teaspoons on greased cookie sheet. Press with fork (dipped in flour) to make a crisscross design. Bake at 350° for about 10 minutes or until lightly brown. Yields about 10 dozen.
Liberally butter a 12 x 10-inch cake pan. Place sliced jalapenos on bottom. Mix cheeses together. Pour on top of peppers; add beaten egg. Bake for 45 minutes at 350° or until light brown. Cool in pan; cut in squares. Serve warm.
Arrange pineapple, oranges and prunes in a shallow baking dish. Pour wine over fruit. Combine sugar and spices and sprinkle over fruit. Bake at 350° for 45 minutes.
Combine peanut butter and powdered sugar. Stir with a fork until mixture resembles coarse meal. Spread mixture in cooled pie crust; set aside.
Chop artichokes roughly. Mix all ingredients together. Bake at 350° until bubbling. Serve with crackers.
In medium mixing bowl, combine butter and sugar, mix together until smooth and creamy. Add eggs, mixing well after each. Stir in mashed bananas. Gradually stir in dry ingredients, just until moistened. Add nuts, mixing gently.
Slowly add the cornmeal to the boiling water, stirring constantly. Cook until thick. Remove from the heat and add the salt and butter. Then add the milk and beaten egg yolks. Fold in the beaten egg whites and place in a greased shallow baking dish (6 1/2 x 10 x 2-inch). Bake at 375° for 50 minutes. Yields 6 servings.
Combine all ingredients and blend well. Shape teaspoon of dough into ball. Flatten on ungreased cookie sheet, approximately 1/4-inch, with fork. Bake in a 375° oven for 10 to 12 minutes or until golden brown.
Mix well all ingredients, except for pineapple. Bake at 350° for 45 to 60 minutes in a spring-form pan.
In a gallon pitcher, empty frozen lemonade concentrate. Rinse can with water several times. Add Kool-Aid and sugar. Fill with water; stir until all is mixed well.
Mix and place in casserole dish. Mix 1 1/2 cups cracker crumbs and 3 tablespoons melted margarine. Put on top of casserole last 15 minutes of baking. Bake at 350° about 25 minutes.
Form into loaf. Bake at 400° for 1 1/2 hours.
Combine and simmer until ready to use. Orange slices with cloves may be used to float on top. This is delicious and is good to use in Wassail bowl at Christmas.
Drain liquid from pickle strips. Add ingredients and put in refrigerator. Turn jar upside down daily to dissolve sugar. Well seasoned in two weeks. Keeps in refrigerator for long time.
Cook the tapioca, sugar, salt and water for about 7 minutes. Remove from stove and add the remaining ingredients. Top with lime sherbet.
Mix together butter and brown sugar. Add powdered sugar and peanut butter, then add chocolate chips and marshmallows. Roll into balls and put on cookie sheets. Put in freezer for 1 minute. Take out and eat.
Skin the tomatoes by placing them in boiling water for 1 minute only. Lift tomatoes with a perforated spoon and plunge into a bowl of cold water. Peel off the skin then drain tomatoes on paper towels. Chop tomatoes into cubes and mix with herbs, olive oil and seasoning. Put into a glass bowl and cover and allow to sit for at least 30 minutes. Cook the spaghetti as directed, then drain. Toss spaghetti with tomatoes and serve immediately.
Grind cranberries, apples and oranges in blender. Mix sugar with ground mixture. Prepare Jell-O with hot water. Mix with fruit and refrigerate.
Fry shrimp and onion in oil. Add eggs, mushrooms, salt and pepper. Stir constantly. Add rice and soy sauce; fry for 5 minutes.
Combine sugar, flour, pineapple juice, egg and butter in saucepan. Cook over medium heat, stirring constantly, until smooth. Cool. Mix with whipped cream and refrigerate. Serve with sliced fresh fruit.
Heat oven to 350°. Mix cake mix, margarine, brown sugar and cinnamon until crumbly. Save 2/3 cup crumbly mixture. Press remaining crumbly mixture into bottom of ungreased pan. Put apple slices on crumbly mixture. Beat sour cream and egg together. Spread over apples. Sprinkle with reserved crumbly mixture. Bake 25 to 30 minutes or until topping is light golden brown.
Cream butter or margarine and sugar. Beat in eggs and vanilla. Mix in flour, salt, baking powder, cocoa and nuts. Spread in bottom of greased 9 x 13 x 2-inch pan. Bake in 350° oven for 15 to 20 minutes or until bars test done. Sprinkle marshmallows atop and bake 3 minutes more. Cool. Melt together chocolate bits and peanut butter. Str in cereal and spread this mixture atop cooled bars. Cool and cut into bars. Makes 3 to 4 dozen and kids love them.
Heat griddle and spray with cooking spray. In bowl, combine flour, oats, baking powder and cinnamon. In small bowl, mix together milk, egg whites and oil. Pour liquid ingredients into dry ingredients. Stir just until moistened. Pour 1/4 cup of batter on top griddle for each pancake. When tops are covered with bubbles, flip and cook until golden brown. Serve with fruit sauce. (Recipe follows.)
Stir into squash mixture and microwave at 70% of power about 10 minutes. Stir a couple of times during cooking. Stir in 1 1/2 cups seasoned stuffing mix or croutons. Microwave at 70% of power for about five minutes. Top with more stuffing mix or croutons and microwave about 3 or 4 more minutes, uncovered, at full power or until hot and bubbly.
Preheat broiler. In small bowl, combine tuna, celery, red onion, mayonnaise and mustard. Add seasonings and mix well. Toast bread and spread with tuna mixture. Top with cheese.
Put sugar, salt and syrup into 1-quart glass pitcher. Microwave on High 4 minutes. Remove and add peanuts. Microwave on High 4 minutes. Remove and add oleo and vanilla. Microwave 2 minutes. Remove and stir in soda; it will get foamy. Keep stirring until all soda is dissolved. Pour on buttered cookie sheet. When cooled, crack into pieces.
Mix sugar, eggs, oil and carrots. Combine cinnamon, salt, soda, flour and baking soda to egg mixture. Add nuts after mixing well. Place in loaf pan and bake at 350° for 45 minutes to 1 hour.
Remove sausage meat from casings. In a 12-inch skillet over medium-high heat in hot olive or salad oil, cook sausage meat and chicken until brown, stirring sausage frequently to break it up. Spoon off all but 1 tablespoon drippings from skillet.
Heat 2 cups milk in double boiler. Stir in rest of the items and cook until thick. Beat egg whites and add to cooked mixture. Pour into pie crust.
Combine meat, pepper and salt. Shape into 3 or 4 plump oval patties. Pan-fry in hot oil in a skillet or broil 4 to 6 minutes each side.
Scald milk in top of double boiler, until scum forms (lift off scum). Beat egg yolks and set aside. Sift flour, sugar and salt. After milk is scalded, add dry ingredients a little at a time, stirring constantly. Cook over low heat about 5 minutes until slightly thickened. Very slowly, add egg yolks a little at a time and stir. Cook about 3 minutes more or until thickened. Remove from heat and add chocolate mixture and vanilla until smooth. Cool slightly and pour into an 8-inch pie shell.
Dip chicken pieces in egg mixture and then coat with bread crumbs. Heat in pan of oil for about 3 minutes on each side. Place in a baking pan layered, overlapping and sprinkle with Parmesan cheese. Heat in oven for 10 to 15 minutes at 350°.
In saucepan over low heat, melt chips with butter. Stir in cocoa until smooth. Add sweetened condensed milk and vanilla; cook and stir until thickened and well blended. Remove from heat; chill until firm enough to handle. Shape into 1-inch balls. Roll in nuts or cocoa powder. Store covered in refrigerator.
Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and salt. Shape firmly into loaf (8 x 4). Place in shallow baking pan. Bake at 375° for 1 hour and 15 minutes.
Blend all but last 2 ingredients and place in a greased 9 x 13-inch cake pan. Then top with corn flakes and melted oleo. Bake at 350° for 45 minutes to 1 hour.
Put butter in baking pan. Mix together flour, sugar and milk. Pour flour and sugar mixture over butter. Pour fruit over top of flour mixture. Cook 20 minutes at 400°.
Sprinkle salt over chicken. Let stand 1/2 hour. Saute onion and garlic in shortening until golden brown. Add pepper and paprika; stir and add water. (Don't let paprika burn.) Cook until tender (45 minutes).
Mix all ingredients and pour into baking dish. Top with Ritz cracker crumbs and more grated cheese. Bake at 350° for 1 hour.
Combine gelatin with hot water. Add ice cream; stir until thoroughly dissolved. Combine undrained pineapple, nuts and sliced banana. Add to gelatin mixture. Pour into a quart mold; chill until firm.
Cut the tops of kernels of ears of corn. Back scrape cobs to get all juices. Cover with water and cook for 5 to 10 minutes. Add salt and pepper to taste. Add milk. Cook on low heat until milk is hot, not boiling.
Butter insides of buns with mixture of last four ingredients. Add ham and cheese. Wrap each in foil. Bake in 350° oven for 20 to 25 minutes. Let stand out of oven for 10 minutes before serving.
In skillet, in hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken.
Saute bacon and set aside; saute hamburger and onion in the same pan. Carefully stir in other ingredients until blended. Bake in casserole dish at 350° for 1 hour (or for several hours in a crock-pot on medium heat setting).
Stir all gelatine in hot water until dissolved. Fold in Cool Whip until melted. Pour into a 9 x 13-inch oblong pan sprayed with Pam. Chill until set. Cut into blocks and serve.
Mix all ingredients together and pour into pie shell. Bake at 350° until custard is set.
Cream peanut butter, oleo and sugar. Beat in eggs. Combine flour, baking powder and cinnamon. Add gradually until well blended. Chill dough at least 30 minutes for easier handling. Wrap about 1 level teaspoonful of dough around each chocolate piece, place on ungreased cookie sheet. Bake in 350° oven 10 to 12 minutes. Remove and cool slightly. Roll in powdered sugar and let cool completely.
In a large mixing bowl, beat eggs, sugar, milk, vanilla, flour and margarine until well combined. Fold in coconut. Pour into 2 greased and floured 9-inch pie plates. Bake in a 350° oven for 40 minutes or until golden brown. Crust forms as pie bakes.
Roll out dough to a 10 x 14-inch rectangle. Beat egg and add Parmesan cheese. Brush dough with egg/cheese mixture, leaving 1-inch border. Spread cold cuts in layers on dough. Sprinkle with Italian dressing. Fold short ends in and roll up dough, pinching ends sealed with water. Place on greased cookie sheet and let rise 1/2 hour. Bake at 400° for 15 minutes.
Separate pitas in half (two round layers). Mix butter, parsley, oregano, onion and garlic. Brush butter mixture on rough sides of the pita bread. On top of each sprinkle 2 tablespoons of cheese. Preheat the oven to 350°. Spread pita bread on ungreased cookie sheets and heat 10 to 15 minutes until cheese is melted. Cool pitas slightly and break into bite size pieces.
Beat eggs with flour, baking powder and salt. Stir in remaining ingredients. Pour into well-greased 9 x 13-inch glass baking dish. Bake for 15 minutes at 400°. Reduce heat and bake for 35 to 40 minutes longer. Cut into small squares and serve hot. May be frozen and reheated.
Combine all ingredients. Dip cut up fryer parts in sauce. Place chicken, skin side down, in shallow pan. Pour sauce over chicken. Bake at 350° for 1 hour.
Melt butter in an 11 x 7 1/2-inch pan and tilt to be sure all sides are coated. Layer the next four ingredients in pan and then pour 1 can Eagle Brand milk over this. Bake for 30 minutes at 325° until delicately brown. Loosen from pan; cool and cut into squares.
Alternate layers of vegetables. Put sugar, Bac*Os and salad dressing on top. Cover; let set in refrigerator overnight. When ready to serve, stir from top to bottom.
Thaw dough in refrigerator overnight. Next day, tear 1 of the dough loaves into pieces about 1-inch in diameter. Sprinkle pieces over bottom of greased 9 x 13-inch pan. In medium bowl, blend pudding, sugar, butter, milk and cinnamon. Spoon over dough pieces and sprinkle nuts on top. Tear remaining dough loaf into 1-inch pieces and sprinkle over top. Cover with cloth and place in warm place to rise until doubled (3 to 4 hours). (Rising takes longer because dough is cold.) Bake at 350° for 30 minutes or until golden brown. Remove from oven and invert on sheet of foil. Remove pan and cool. Cut into rolls.
Thoroughly cream butter, peanut butter, sugars and egg together. Stir flour into mixture. Add vanilla. Chill. Roll dough into walnut size balls. Place balls about 2 inches apart on a lightly greased baking sheet. Flatten with a fork. Bake in oven at 375 degrees for about 10-12 minutes or until golden brown, but not hard. Yields 3 dozen.
Blend all ingredients (except muffin mix) in greased casserole dish, then fold in dry corn muffin mix. Bake at 350° for 1 hour. Serve hot. Serves 6 to 8.
In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate and 1 tablespoon butter or margarine. Cook and stir until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla. Turn the hot pie filling into the baked pie shell. In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar and 1/4 cup butter or margarine. Cook and stir over medium heat just until the mixture is thickened and bubbly. Stir in the coconut and pecans. Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack. Chill thoroughly.
Cut up and cook cauliflower for 5 minutes. Drain water. Add cheese, mayonnaise and soup, stirring well. If not enough liquid, add another can of soup. Add onion flakes and seasoning. Place in a large casserole dish and cover with Pepperidge Farm dressing mix. Place in oven at 325° for 30 minutes or until top is brown.