HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine just until moistened. Spoon into muffin pan with liners. Bake at 400 degrees for 15-18 minutes or until done. Makes 12 muffins.
Cut bacon into small pieces (or crumble sausage into small pieces); fry. When meat is browned, add bell pepper and onion. Cook until onion starts to clear. Beat eggs with milk. Add egg mixture to meat and vegetables. Top with cheese and cover.
Melt butter. Add sugar, nuts and cinnamon. Pour 1/2 of this over the biscuits. Do other 2 cans of biscuits same as first 2 cans. Pour remaining mixture over top.
Put water and raisins in large pan; boil for 5 minutes (cool). While still warm, add all other ingredients. Mix together well. Add nuts last. Grease cans fully to top. Half fill them. Bake until well brown in 350° oven for 45 to 60 minutes. Cool for short time. While still warm, tip out of can on wax paper. (Use 3 or 4 No. 2 cans, vegetable or fruit.)
Mix all ingredients well except crumbs. Bake at 350° until bubbly.
Cream butter and sugar together until mixture is light and fluffy. Add egg, raisins, nuts and applesauce and mix together thoroughly. Sift all the dry ingredients together 3 times. Add to the creamed mixture and blend thoroughly. Drop by spoonfuls on greased cookie sheet. Bake in moderate oven for 15 minutes.
Sift dry ingredients together in large mixing bowl; add pecans and mix. Make a well in the center. Mix the remaining ingredients. Pour into well. Stir enough to dampen all ingredients and then pour into two greased loaf pans. Bake in 350° oven for 1 hour.
In a bowl mix all ingredients together except the crumbs or chips and put into refrigerator for 8 to 24 hours before serving time. In a baking dish, a 1 1/2-quart greased casserole, put ingredients and top with crumbled chips or bread crumbs. Bake at 350° uncovered.
Mix carrots, onion, celery, sour cream and cheese. Pour into 1-quart baking dish. Melt oleo; add 1/2 cup cheese and Pepperidge Farm dressing. Mix and sprinkle over carrot mixture. Bake at 350° for 40 to 45 minutes. Cover with foil, if topping is getting too brown.
Cream butter and brown sugar. Add beaten egg and then dry ingredients. Add nuts and chocolate bits last. Bake in a square pan, 8 x 8-inch. Bake 25 minutes at 350°.
Preheat oven to 350°. In medium saucepan, melt margarine; remove from heat. Stir in graham cracker crumbs. Press in bottom and up sides of 9-inch pie pan. Bake for 4 to 5 minutes or until crust is lightly browned. Chill.
Cook meats, onion and garlic until meat is browned and onion tender. Stir in flour, tomato sauce, undrained tomatoes, chilies and chili powder. Cook and stir until thickened.
Mix salt, pepper & paprika. Rub into surface of chicken, using it all. Place chicken in crockpot. Alternate layers of chicken, bouillion granules, mushrooms and onions. Pour chicken soup mixture over chicken. Do not stir. Cover & cook on high for 2 1/2 to 3 hours or on low 5-6 hours until chicken is tender.
Cook chicken until tender; remove from bones and cut into bite size pieces. Save broth. Fry bacon until crisp. Break into small pieces. Saute onions and celery in bacon fat. Add tomatoes, soup, drained olives, chicken and bacon. Cook spaghetti in broth and add to chicken mixture. Salt and pepper to taste; mix well. Cover with grated cheese. May use two 9 x 9-inch casseroles or one 3-quart casserole. Bake at 350° for 35 minutes or until thoroughly heated.
Melt butter in a large heavy pot (iron preferred). Blend flour and stir over medium-low heat until roux is dark brown. Add onions, celery and jalapeno pepper; cook until tender and crisp. Stir in water, tomatoes, crawfish and seasonings. Simmer over medium heat 15 minutes. Add okra, pepper and parsley. Simmer until tender-crisp, about 10 minutes. Stir in file powder. Ladle stew into soup bowls. Top each serving with 1/2 cup fluffy rice. Makes 6 servings.
Stir together syrup and sugar in a deep microwave-safe bowl. Cook 4 minutes on High. Stir in nuts. Cook 3 3/4 minutes on High. Add margarine and vanilla; stir. Cook 1 1/2 minutes. Add soda. Stir until light and foamy. Pour on lightly greased cookie sheet. Do not spread. Let cool. Break into pieces.
Boil until soft ball stage the cocoa, sugar, butter and milk. Remove from heat. Immediately stir in the vanilla, oats and nuts. Drop on waxed paper by spoonfuls; ready to eat when cool (about 15 minutes).
Preheat oven to 400°. Mix together thoroughly the shortening, sugar and eggs. Sift together the next 4 ingredients and stir into creamed mixture. Chill dough.
Mix together in crock-pot. Start out on high; then once simmering, turn to low for 5 to 6 hours.
Brown hamburg and onions. Add salt and pepper to taste. In a large pot, add hamburg mixture and all the other ingredients, except the kidney beans, and cook over low heat. Cook, uncovered, stirring occasionally for 3 to 4 hours.
Melt butter in large skillet. Add remaining ingredients, then pecans. Stir well. Arrange in a single layer on a baking sheet. Bake at 325° for 30 minutes, stirring occasionally until they are golden brown. Remove and drain on paper towels.
Mix first 3 ingredients well, then add sugar. Shape into eggs or balls. Can be eaten plain or dip into melted chocolate.
Combine eggs, sugar, oil and vanilla. Sift dry ingredients. Then add to egg mixture and mix well. Fold in apples and nuts. Bake at 325° for 1 hour in a slightly greased 9 x 13-inch pan.
Cook squash and onion in small amount of water. Drain and mash. Fold in butter, eggs, soup, salt and pepper. Place in buttered casserole dish and top with cracker crumbs and Parmesan cheese. Bake at 350° for 30 minutes.
Prepare popcorn as package directs. In large bowl, combine cinnamon-sugar, cocoa and salt. Stir in popcorn, tossing to coat well. Stir in graham snacks and M&M's. Makes 11 cups.
Mix prepared pasta and vegetables in a large bowl. Add dressing. Mix lightly. Refrigerate several hours. Stir and serve.
Mix all ingredients together and form into small balls. Flatten with hand on ungreased cookie sheets. Bake at 350° for 8 minutes. Makes 3 dozen.
Melt together Velveeta cheese and oleo. Add cocoa, powdered sugar, cheese, oleo, vanilla and chopped nuts. Work together and spread on cookie sheet. Place in refrigerator to set up. Keep in cool place.
Melt butter and mix in stuffing. Line part of casserole dish with part of stuffing. Spoon in other ingredients (mixed together).	Cover with remainder of stuffing. Bake at 350° for 40 minutes.
Mix cake mix and Jell-O dry. Add remaining ingredients. Bake in greased 9 x 13-inch pan at 350° for 30 to 35 minutes.
Bring first 4 ingredients to rolling boil. Mix remaining ingredients. Pour boiled mixture over oatmeal mixture. Stir and drop by teaspoonfuls onto waxed paper. Let cool completely.
Preheat oven to 375°. In large bowl mix margarine, sugars, vanilla and eggs with mixer. Gradually add flour until well blended. Stir in chips and nuts. Spread in greased 15 x 10 x 1-inch pan. Bake at 375° for 40 minutes. (Check after 30 minutes.) Cool, then cut into squares.
Preheat oven to 375°. Mix all ingredients except flour. Gradually add flour, stirring lightly. Pour into muffin cup inserts in muffin pans. Bake 15 to 20 minutes or until golden brown. Yield: 2 dozen muffins.
Empty soup into 2-quart casserole. Stir in milk gradually. Stir in remaining ingredients. Cover tightly and microwave on High 20 to 35 minutes, stirring every 10 minutes, until tender. Let stand covered for 5 minutes.
Mix all ingredients together with pastry blender. Drop by big spoon onto greased cookie sheet. Bake 20 minutes at 400°. Makes 6 to 8 scones. Serve warm with jam, jelly or honey. Quick, easy and good. They freeze well. Heat in microwave a few seconds.
Combine all ingredients, form into small balls. Brown lightly in oil. Drain off excess. Add tomato sauce and water. Cover tightly. Simmer for 45 to 50 minutes, until rice is done.
Combine sugar, condensed milk and water. Stir over medium heat until sugar dissolves and mixture boils. Cook to 330° until soft ball forms in cold water.
Drop into inner circle of cooled cakes and bake 5 minutes only at 400°.
Combine Miracle Whip, Italian dressing and cheese. Mix well. Add remaining ingredients. Mix lightly. Serve chilled.
Brown meat in oil in electric skillet or large frying pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, about 30 minutes.
Boil peppers until tender (firm, but tender), then drain. Brown hamburger, seasoned with chili and set aside. Saute onion and bread chunks in a small amount of leftover hamburger drippings. Add stewed tomatoes and hamburger, mixing thoroughly. Fill peppers with mixture. Nice served with jello on the side with a vegetable.
Mix bourbon and soy sauce in flat roasting pan, preferably steel. Marinate steak for at least 5 hours, more if you have time. Barbecue as usual, seasoning steak as desired while cooking. Sauce may be stored in refrigerator and used again. Double ingredients if necessary as meat should almost be covered while marinating.
Preheat oven to 350 degrees. Mix all ingredients except crescent rolls. Arrange crescent rolls in a circle with the bases overlapping in the middle and the pointed ends outward. Put the mixture in the base part and fold the points inward. Bake about 25 to 30 minutes or until golden brown. You can substitute boiled, cut up chicken and slivered almonds for canned chicken and water chestnuts.
Mix together first 5 ingredients and put in buttered dish. Salt and pepper one side of chicken and put seasoning salt on the other side. Stand breast up in dish over rice and soup. Melt 1 stick of butter and pour over top of chicken. Bake for 2 hours at 275°.
Combine first 4 ingredients in large saucepan. Bring to a boil. Simmer on reduce heat for 20 minutes or until tender. Melt butter in small pan. Add flour, salt and pepper; blend. Add milk, stirring until mixture boils. Add cheese and cook until cheese melts. Stir cheese sauce into vegetable mixture. Makes 1 1/2 quarts.
Sift flour before measuring. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add yeast and beaten eggs. Add half of the flour and beat 3 minutes. Add rest of flour, half a cup at a time, and stir after each addition. Knead. Shape. Allow to rise until light and bake.
Saute onion slowly in butter. Smooth in flour and brown. Add bouillon cube dissolved in boiling water and juice from can of mushrooms. Let simmer for about 5 minutes. Stir in mushrooms and cook until heated through. Serve over wild rice. Makes 4 servings.
Cook spinach according to package. Drain well. Combine ingredients and mix. Shape into 3/4 inch balls. Place on lightly greased cookie sheet. Bake at 325° for 15 to 20 minutes. Yields: 11 dozen. Can be frozen before baked. Thaw slightly and bake for 20 to 25 minutes.
Put all ingredients, except vanilla, in top of boiler. Stir until well mixed. Place over simmering, but not boiling, water. Cook, beating constantly with electric mixer at high speed, for about 7 minutes, or until icing becomes stiff and glossy. Remove from heat and add vanilla. Stir until blended.
Heat oil in a 10-inch skillet. Add onion, green pepper and beef. Cook until brown, stirring occasionally. Add the next 6 ingredients. Cover and simmer about 1 hour, stirring occasionally. Add more water if mixture gets too thick. Combine garlic and salt, then add with kidney beans to the meat mixture and heat through. Yields 6 servings.
Combine ketchup, soy sauce and brown sugar. Add chicken wings and mix well. Put in bowl and cover. Refrigerate overnight. Bake at 350° for about 1/2 hour. Lower to 325° and bake for 45 minutes.
Combine first 5 ingredients and set aside. Mix eggs, pumpkin and oil. Stir into dry ingredients to moisten. Stir in apples and other fruit. Fill muffin pans 3/4 full. Grease pans or use paper holders. Sprinkle topping on each muffin. Bake at 350° for 30 to 35 minutes.
Crush vanilla wafers to fine crumbs. Add powdered sugar, butter, orange juice and nuts. Mix well with hands. Form into balls. Chill. Store in refrigerator. If desired, roll in coconut immediately after shaping.
Brown meat and onion in skillet. Drain off fat. Mix together soups, enchilada sauce and chilies. Add drained meat to this mixture. Grate and mix together Velveeta and Cheddar. In a deep casserole (9 x 12), alternate layers of 4 to 6 corn tortillas, 1/2 meat mixture and 1/2 grated cheese. Repeat layers. Bake at 325° for 30 minutes or until cheese is melted. Serves about 8.
Put over batter; then put rest of batter on top of apple mixture. Bake at 350° for 1 1/2 hours.
Gently	toss ingredients together. Cover and refrigerate for at least 6 hours.
Cream 3/4 cup sugar with 2 tablespoons butter. Stir in milk. Sift flour, 2 tablespoons cocoa, baking powder and salt together. Add sifted ingredients to the creamed mixture and mix until smooth. Add chopped walnuts and spread in a buttered 9-inch pan. Mix well 1/2 cup sugar, brown sugar and 1/4 cup cocoa. Sprinkle over the batter. Pour boiling water over the top and bake in 350° oven for 35 to 40 minutes.
In a microwave oven, cook spinach (without water) covered for about 6 to 8 minutes, until spinach is hot. Remove from oven and drain well. Mix together sour cream and salad dressing mix and then stir into the spinach. Pour into greased casserole dish. Sprinkle Parmesan cheese and paprika on top. Return to microwave for 3 to 4 minutes or may be baked in a regular oven for 25 to 30 minutes at 325°. (I prefer the regular oven.)
Cream sugar with shortening. Add eggs, unbeaten. Add vanilla. Add sifted dry ingredients alternating with milk to which baking soda has been added. Roll on floured board. Cut and fry in hot, deep fat.
Mix well. Place into uncooked pie shell. Cook for 15 minutes on 325°. Turn oven to 350° and cook 30 minutes more.
Pour milk into blender. Add pudding mix. Blend in blender 1 to 2 minutes. Refrigerate 1 hour. Gently stir in whipped topping. Place wafers in bottom and sides of Pyrex dish. Put in pudding mixture. Add bananas and more vanilla wafers. Repeat in layers until reaches top. Last layer is cream mixture. Place in refrigerator until time to serve.
Combine all ingredients, form a ball	and knead until smooth. Pat out dough and cut out biscuits. Bake at 425° for 10 to 12 minutes or until golden brown. Makes about 10 large biscuits or more smaller ones.
Mix shortening, sugar and egg well (will look sour). Blend flour, soda, salt and nutmeg. Mix all together. Chill 1 hour or longer. Drop by rounded teaspoon approximately 2 inches apart on lightly greased baking sheet. Bake 8 to 10 minutes at 400°. Makes approximately 5 dozen.
In a saucepan cook onion, garlic, and tarragon in margarine. Stir in cornstarch. Add milk all at once. Cook and stir till thickened and bubbly. Gradually add cheeses, stirring till melted. Serve with bread or chips. Makes 2 cups.
Fix jello with hot water as instructed. Instead of cold water, use 1 pound frozen strawberries. Mix well. Then add 3/4 of Cool Whip and mix until firm; may need to put in freezer for a few minutes. When firm, take angel food and break into small pieces and work into jello mix. Take extra Cool Whip and cover top; also on top, cut fresh strawberries and mix a design on top.
Combine blueberries, sugar, cornstarch and water in saucepan and cook over medium heat, stirring until thick. Cool.
Set oven at broil and/or 550°. Shape meat into 8 thin patties; sprinkle with salt. Place pineapple slice on each of 4 patties. Top with remaining patties and press edges together to seal. Place patties on rack in broiler pan. Broil with tops 4-inches from heat until brown, 3 to 5 minutes. Mix brown sugar, ketchup and mustard. Turn patties. Spoon mixture on patties and broil until desired doneness, 3 to 5 minutes. Makes 4 servings.
The day before serving, drain and dry fruits on paper towels. Arrange fruit on shallow "bake and serve" dish. Sprinkle with brown sugar. Melt butter and add curry powder. Pour over fruit. Bake 1 hour at 325°. Refrigerate and reheat until bubbly hot when ready to serve. Cooking the casserole one day early allows curry flavor to penetrate fruits for best flavor. Serves 12.
Roll 1/4 inch thick. Cut into whatever shape you choose. Place on greased cookie sheet and bake at 375° for 10 to 15 minutes.
In a 2-quart non-metal container, combine bourbon, lemonade, beer and lemon juice. Refrigerate. Serve over ice and garnish with mint leaves and lemon slices, if desired. Makes 8 (1/2-cup) servings.
Preheat skillet. Mix eggs, milk, salt and pepper. Pour mixture into skillet. When eggs are done, turn burner to simmer. Break cheese into 4ths and place on eggs. Serve after cheese melts.
In a large skillet that has been sprayed with Pam, cook turkey until brown. Combine all other ingredients and add to turkey. Simmer on low heat for 15 minutes.
Mix Jell-O and hot water; cool. When partially set, add pineapple, marshmallows and bananas. Chill to set in a 9 x 13-inch pan.
Mix all together and put into a greased 9 x 13-inch pan. Let stand overnight or a few hours to blend flavors. Bake in a preheated oven at 350° for 1 1/2 to 2 hours or until golden brown on top. Makes 12 servings.
Cream the butter. Add Crisco, milk and eggs; blend. Add flour, salt, baking powder and sugar; beat well with mixer 2 to 3 minutes. Pour into well-greased and floured cake pan. Bake at 325° for 1 hour, then at 275° for 1 1/2 hours.
Cook pasta as directed and cool. Chop up vegetables, any size you please. Mix pasta, vegetables, Italian dressing and Salad Supreme (1/2 to 3/4 jar) to taste.
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; garnish with orange and cherries if desired.
Preheat oven to 375°. Fully cook sausage and drain well. Mix sausage, onions, cheese and flour. Beat eggs and milk; pour over the sausage mixture. Mix all well and pour into pie shell. Bake 35 to 40 minutes.
Mix ingredients. Sprinkle cheese on top. Add cracker crumbs or bread crumbs on top of cheese. Bake at 400° until brown.
Boil sugar, milk, oleo and chocolate to soft ball stage. Beat while cooling. Mix together marshmallows, graham crackers, nuts and vanilla. Add this to the chocolate mixture. Pour into a greased 9 x 13-inch pan. Bake 10 minutes at 350°. Check with toothpick.
Mix thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in 4 cups of prayer and faith. Blend well. Fold into daily life. Bake well in a warmth of human kindness, and serve with a smile anytime. It will satisfy the hunger of starved souls.
Mix broccoli, cheese and 1/4 cup butter together and place in a 2-quart casserole dish. Mix crackers and 1/4 cup butter, melted together, and sprinkle on broccoli mixture. Bake for 20 to 25 minutes at 350°. Serves 4 to 6.
Layer the first 5 ingredients in order given. Top with mayonnaise, bacon and cheese. Garnish with tomato wedges and cucumber slices. Refrigerate at least 6 hours before serving.
Mix all together and form a loaf. Place in pan and bake at 350° for 90 minutes.
Rub a mixing bowl with the garlic clove which has been cut in half. (I use garlic salt to taste instead of fresh garlic.) Place the cream cheese in a bowl and cream with a spoon until smooth and gradually add the remaining ingredients, blending well.
Brown beef in oil. Add onion and pepper. Saute until onion is transparent. Add remaining ingredients. Cover pan and bring to a quick boil. Lower heat and simmer slowly for 30 minutes, stirring occasionally. Freezes well.
Arrange strawberries, cut in half on top of cream mixture. Top with glaze. Garnish with whipped cream, if desired.
Add water to unpeeled potatoes just to cover. Sprinkle with salt. Bring to boiling for 30 to 35 minutes. Drain. Peel and shred potatoes with a grater. In a large mixing bowl combine potatoes, cheese and butter; stir until butter is melted. Stir in sour cream, green onion, salt and the pepper. Transfer to a greased pan. Bake, uncovered, in a 325° oven for 45 minutes. Sprinkle with paprika. Makes 8 servings.
Mix the first 6 ingredients together. Just before serving add the can of onions and stir.
Mix all ingredients together (except fried onions). Place in 9 x 13-inch pan, which has been sprayed with Pam. Bake for 60 minutes, covered. Uncover and sprinkle with fried onions. Bake for additional 15 minutes.
Combine the cream cheese, lemon juice, horseradish and seasonings in bowl; mix well. Add salmon; mix well. Chill in refrigerator overnight.
Arrange peaches in an 8 x 8-inch pan. In a small bowl, combine oats, sugar, flour and spices. Cut in butter until coarse crumbs form. Sprinkle over peaches. Bake at 400° for 15 to 20 minutes. Serve warm with cream or ice cream.
Brown meat and onions. Add rest of ingredients. Bring to boil. Simmer 20 minutes. (May include 3 to 4 quartered potatoes.)
Brown venison; drain any grease. In a large stew pot, add all ingredients and bring to a boil. Reduce temperature to a simmer. Simmer for 30 minutes. Season to taste with garlic salt and black pepper.
Cook the sugar, milk and Karo until soft ball stage. Add dates, cherries, pecans, butter and vanilla.
Soak raisins in hot water for 10 minutes; drain. Mix the flour with sugar. Add beaten egg yolks. Cream together and add cream and raisins. Cook over low heat, stirring until thick. Cool and add vanilla. Pour into baked pie shell. Make meringue from egg whites and bake until nicely browned.
Mix dry ingredients in mixer bowl. Add buttermilk, margarine and eggs. Mix well and beat at medium speed for 2 to 3 minutes. Bake in heated waffle iron.
Brown beef and onions; dip off excess grease. Add soups and cook to bubble stage. Pour into greased casserole dish. Put Tater Tots on top. Bake at 375° for 45 minutes or until Tater Tots are brown.
Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa in a greased 8-inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour water on top. Bake in a 350° oven for 40 minutes or until top is firm. Serve at once, topped with ice cream.
Sift dry ingredients together. Cut in Crisco like coarse crumbs. Combine egg and milk. Add to flour mixture. Turn out on lightly floured board. Knead gently with heel of hand 20 strokes. Roll to 3/4-inch thickness. Cut and place on ungreased baking sheet. Bake in a 425° oven for 10 to 14 minutes or until light brown. Makes 2 dozen.
Combine the ingredients in a large pot. Heat and simmer for 30 minutes. Be careful not to let mixture boil or the cider will become to heavily spiced. Pour into mugs and serve with cheese or popcorn.
Brown pork in oil and set aside. Saute celery and onion in pork juices until limp.
In a bowl, mix hamburger with onion soup mix. Form into meatballs and fry until done. While frying meatballs, put chili sauce and grape jelly in crock-pot with 1 onion and let cook. When meatballs are done, place in crock-pot and serve. Great for parties!
Heat oven to 350°. Grease 13 x 9 x 2-inch rectangular pan. Mix brown sugar, margarine, eggs and vanilla in large bowl. Stir in flour, baking soda, cinnamon, nutmeg and cloves. Stir in zucchini and raisins. Spread in pan. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean; cool. Frost with Cream Cheese Frosting. Cut into 2 x 1 1/2-inch bars. Refrigerate any remaining bars. Makes 32 bars.
In a bowl mix flour, sugar, cornstarch and salt. Add cooking oil and add white; stir until smooth. Add water and mix well. Make one cookie at a time. Pour 1 tablespoon of the batter on a greased skillet. Spread into a circle. Cook 4 minutes on one side and 1 minute on the other at low temperature. Working quickly, put a message in the cookie. Fold in half and in half again.
Cream sugar, margarine and eggs. Mix flour, powdered sugar and salt. Then mix slowly together. Roll into balls (size of walnuts). Roll in mixture of sugar and cinnamon. Place 2 1/2-inches apart on ungreased sheet. Bake at 400° for 8 to 10 minutes.
Mix all together and bake at 350° for 45 minutes. Add 1/2 cup water to beans and top with bacon strips before cooking.