HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened. Bake until golden brown, about 20 minutes. Immediately remove from pan. Makes about 1 dozen muffins.
Cook chicken, onion and celery together until chicken is tender, with salt to taste. Bone chicken and cut in small pieces. Add soup, cheese, cooked spaghetti and chicken broth. Mix well. Bake for 30 minutes at 350° or until heated through.
Toss rice, mushrooms and onion together in large bowl. Combine remaining ingredients in small bowl or jar with tight fitting lid and blend well.
Beat eggs and sugar. Dissolve cornstarch in milk; combine all ingredients together. Cook until done.
In medium saucepan, combine the corned beef, tomatoes, diced onion and baby limas. Cook over low heat for 30 minutes. Serve with creamed potatoes, salad and rolls for a quick and easy meal the kids will love.
Place all ingredients, except coconut, into blender or food processor (with chopping blade). Blend for 2 minutes. Pour into lightly greased pie plate, preferably glass. Sprinkle coconut on top and pat down with back of large spoon. Let stand 5 minutes. Bake at 350° for 4 minutes or until knife comes out clean. Serves warm or cold.
Mix first 3 ingredients together and press into bottom of a 9 x 13-inch baking pan.
Add sugar, margarine, cocoa, salt and milk to saucepan. Boil 1 minute hard. Take off stove; add peanut butter, oats and vanilla. Mix well. Drop on wax paper and cool. (Good without cocoa, too.)
Cut off ends of squash. Slice crosswise into 1-inch rings and remove seeds. Place in a single layer in large, shallow baking dish and add orange juice. Cover and bake at 350° for 30 minutes. Combine brown sugar and remaining ingredients; simmer 5 minutes. Pour over squash rings and bake, uncovered, 15 minutes longer, basting occasionally.
Combine ingredients. Pour into 2 prepared pie crusts. Bake at 300° for 30 to 40 minutes.
Pour a small amount of oil and 1 can of tomato paste in pan. Cook slowly for 2 minutes. Pour celery, onions and bell pepper in pan and let cook for 5 minutes. Pour diced lobster meat in mixture and simmer for 10 minutes or until fully cooked.
Mix all dry ingredients first. Add remaining ingredients and mix well. Bake in a well-greased square pan at 375° for 40 to 45 minutes.
Quarter cabbage and remove core. Remove inside seeds from pepper. Grind on course blades of grinder. Make a mixture of water and vinegar (proportion 1/3 cup vinegar to 2/3 cup water). Make enough to thoroughly moisten cabbage and pepper. Some seasoning will be needed (salt, pepper, a little sugar to taste). Store in refrigerator in covered bowl.
Combine cornstarch and water in small bowl. Stir together all remaining ingredients, except cilantro, in saucepan. Add the cornstarch water mixture; bring to a boil, stirring occasionally. Add cilantro. Garnish with tortilla chips and shredded Cheddar cheese.
Mix all ingredients together and pour in unbaked shells and bake at 350° for 40 to 45 minutes.	Makes 2 pies.
Beat eggs, add sugar and beat. Add oil, half the apples and half of the flour and beat. Add vanilla, soda, salt and cinnamon and beat. Add remaining apples, flour, and nuts. Beat well and put in a greased tube pan. Bake at 325° for 1 hour and 15 minutes or until well done.
Boil corn and cut off cob. Put in hot sterilized quart canning jars. Add 2 tablespoons of canning or pickling salt to each jar. Fill to neck of jar with boiling water. Seal.
Start with Ragu. Add tomato paste, oregano, salt and pepper. Let simmer for about 20 minutes. Brown ground round in skillet until done. Drain very well. I use a paper towel to pat meat to absorb all the fat. Add to sauce. Cook lasagna noodles as directed and drain. In a 13 x 9-inch pan alternate noodles, meat mixture and Mozzarella cheese. Continue until you have used all mixture, finish on top with your Mozzarella cheese. Bake, covered, for about 35 minutes. There are 8 to 6 grams of fat per serving. Serve with a garden salad and Italian bread sticks.
Brown bacon until crisp. Remove from drippings. Saute onions and garlic in drippings. Remove from drippings. Mix all ingredients together except onion rings and pour into casserole. Place onion rings on top. Bake at 375° for 30 minutes.
Cream jello with cream cheese. Add 1 cup boiling water. Dissolve. Add 1 cup reserved pineapple juice. Mix well. Put into refrigerator until thickened. Add crushed pineapple, marshmallows and Cool Whip. Congeal.
Cook carrots, onions, water and salt until tender, about 15 minutes. Blend butter and bread crumbs; set aside. Drain vegetable stock from carrots and blend together with butter and flour. Cook until thickened and add cheese. Stir until cheese is melted. Pour over carrots and top with bread crumbs. Bake 20 minutes at 350°.
In a mixing bowl, combine flour, 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients. In another bowl, Beat egg slightly; stir in milk and 1/3 cup melted butter or margarine, add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease muffin cups. Fill cups about 2/3 full with batter. Bake in a 350° oven for 20 minutes or until muffins are golden. Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm. Serves 12.
Combine seasonings. This is enough to coat 4 chickens. Shake all those ingredients in a bag. Wet the chicken; drain it and toss it in the bag. Arrange the coated chicken on an oven pan; brush with melted butter. Bake 1 hour at 350° without turning!!
Mix all ingredients except cheese. Pour half of mixture into greased iron skillet. Sprinkle with half (1/4 cup) Cheddar cheese. Pour in remaining half of corn bread mixture. Top with remainder 1/4 cup cheese. Bake at 475° for 30 minutes.
Brown the first 4 ingredients in skillet. Drain well. Add the next 3 ingredients to meat mixture and simmer well. Add water and bring to a boil. Add spaghetti and cook until tender. Place in baking pan, top with cheese and brown under broiler.
Stir boiling water into Jell-O in bowl at least 2 minutes. Add enough ice to cold water to make 1 ; cup. Add Jell-O and stir until ice is melted. Add Cool Whip; stir with whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate at least 4 hours or overnight.
Cut hot dogs and bacon pieces into thirds. Wrap each hot dog piece with 1 piece of bacon and secure with toothpick. Arrange in single layer on cookie sheets or shallow baking pans; bake at 250° for 30 minutes. Remove from oven. Pour barbecue sauce evenly over hot dogs; then drizzle molasses lightly over barbecue sauce. Sprinkle brown sugar over all. Return to oven and bake an additional 30 minutes. Serve hot or keep warm in a crock-pot. This will make a crock-pot full of appetizers. Makes 72 to 90 appetizers.
Combine all ingredients. Cover and chill at least 3 hours. Drain and serve. Makes 7 cups.
Saute onions, green pepper and garlic in butter. Mix with remaining ingredients. Put in a casserole. Bake at 350° for 30 minutes.
Cook macaroni until tender. Put aside. In a saucepan, melt the butter. Saute the onion and pepper in butter until tender. Set aside. In a bowl, place the tuna fish, onion, pepper, butter and macaroni. Add the mushroom soup; mix well. Add grated cheese. Add finally the sugar and pepper. Mix well. Pour milk over top and mix slightly. Bake at 350° for 30 minutes.
Wash eggplant and cut into 1-inch slices. Sprinkle with salt and allow to sit for 1/2 to 1 hour in colander. Squeeze water out of slices and pat dry with toweling. Dip slices in seasoned flour and brown in frying pan. Place in greased 9-inch square baking dish. Top each piece with a slice of Mozzarella cheese. Place a second slice of eggplant on cheese. Pour Ragu spaghetti sauce over the top. Bake at 350° for 45 to 60 minutes, covered for first 30 minutes.
Cut and cook carrots. Drain carrots and mix with other ingredients. Lasts two weeks. Save marinade to reuse.
Trim dark green leaves from leeks; slit leeks and clean carefully. Chop fine. Cook the leeks with the onion in butter. Add potatoes and stock. Bring to a boil. Simmer about 15 minutes or until the potatoes are tender. Add cream and bring to a boil. Season with salt and pepper. Serve hot, sprinkled with chives or scallions. Also good served cold.
Preheat oven to 375°. Combine flour, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in sugar. Add carrots, apples, raisins and nuts. Stir well. Make a well in the middle. Add oil, milk, eggs and vanilla. Stir until moistened.
Cook meat and onion until browned in large frying pan, breaking meat with fork. Blend in tomato paste, salt, chili powder and garlic powder and pepper; add corn (including liquid) and cook until mixture is thick, stirring occasionally. Arrange half the meat mixture over noodles. Repeat layers. Sprinkle cheese over top. Bake in moderate oven at 350° for 25 to 30 minutes or until hot and bubbling. Makes 6 to 8 servings.
Whisk together all ingredients, except the oil. Add the oil in a slow, steady stream until blended. Refrigerate. Use on a spinach-cucumber salad.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, onions and water chestnuts. Cover and refrigerate 2 hours. Serve with bread or crackers. May be used as vegetable dip. Makes about 3 cups.
Rinse chicken breasts and pat dry. Mix salt, pepper, celery salt and paprika together and sprinkle over chicken pieces. Next, sprinkle lemon juice over chicken pieces and place in a crock pot or slow cooker. Mix the two soups together in a bowl. Pour over chicken and sprinkle with cheese. Cover and cook on low setting for 6 to 8 hours. Serve chicken and sauce over hot rice or noodles. Serves 8-12.
Combine rice, 1 1/2 cups milk, sugar and salt in a heavy saucepan. Cook over medium heat, stirring occasionally until thick and creamy, 15 to 20 minutes. Blend remaining 1/2 cup milk and egg. Stir into rice mixture; add raisins. Cook 2 minutes longer, stirring constantly. Add margarine and vanilla. Sprinkle with nutmeg.
Mix hamburger, ketchup, onion, eggs, milk and salt in mixing bowl. Cook macaroni and drain. Add mustard and mayonnaise to macaroni. Alternate layers of beef mixture and macaroni mixture in 13 x 9-inch pan. Sprinkle with cheese, then sprinkle with cornflake crumbs. Drizzle oleo over all. Bake at 350° for 40 minutes.
Saute garlic in olive oil until golden and remove. Chop tomatoes and add to oil with salt, pepper, oregano and parsley. Simmer uncovered 25 minutes, stirring occasionally. Meanwhile, pound chicken breasts between pieces of waxed paper until thin. Dip chicken in eggs and then in mixture of bread crumbs and Parmesan cheese. Saute in butter until browned on both sides. Place chicken in shallow baking dish, top with sauce and slices of Mozzarella. Bake, uncovered in 350° oven for 20 to 25 minutes. Serves 12.
Mix all ingredients and pour into a 9 x 13-inch baking dish. Sprinkle with nutmeg. Bake at 350° for 30 to 45 minutes.
Place in 9 x 13-inch pan in this order: apple pie filling, pineapple and dry cake mix. Melt oleo and drizzle over top. Bake 45 minutes to 1 hour.
Wash and cut squash in half lengthwise. Scrape out seeds. Brush cut surfaces and cavity with melted butter. Place close together, cut side down, on baking sheet. Bake at 350° until almost tender, about 30 to 40 minutes. Turn cut side up and brush again with butter. Sprinkle cavity with sugar and salt. Add a few drops of sherry. Bake 10 to 15 minutes more, until surface is glazed.
Mix 1 tablespoon cream with softened cream cheese. Add 5 tablespoons oyster hot tomato ketchup and French dressing. Add 1 small finely chopped onion. Season with celery salt. Serve with crackers or potato chips.
This soup is not suitable for freezing. In large pot, combine lobster meat and cold water. Simmer, covered, for 15 minutes. In large saucepan, melt butter and blend in the flour. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the lobster mixture. Stir well and reheat. Add salt and pepper and cayenne pepper to taste and serve. Yields 1 1/2 quarts.
Cream sugar, eggs, flour, salt and soda with juice from fruit cocktail. Add fruit cocktail and nuts. Pour into a flat pan. Bake for 40 minutes at 325°.
Soften yeast in 1/4 cup warm water; set aside until remaining hot water, shortening, salt and sugar cool to lukewarm. Stir in 2 cups flour; beat well. Add remaining flour to make a moderately stiff dough. Turn on floured surface and knead until satiny, 8 to 10 minutes. Let sit 10 minutes and knead again a few minutes. Place in greased bowl, turning once to grease surface. Let raise in warm place until double in bulk. Punch down; raise again 1 hour until double. Cut dough in two portions. Place in small ball; set 10 minutes. Place in loaves; let raise until double about 1 hour. Bake at 300° for 45 minutes.
Combine cake mix, oil, eggs, sour cream and vanilla. Pour half of mixture into a 9 x 13-inch greased and floured pan. Mix brown sugar and cinnamon and sprinkle half over batter; swirl with a fork into cake. Pour remaining batter on top and spread. Top with brown sugar and cinnamon; swirl with fork. Bake at 325° for 40 to 45 minutes. When done, pour glaze on top.
Place layers of vegetables in order given in crock-pot. Season each layer with salt and pepper (if desired). Put hamburger on top of celery. Mix soup and water. Pour into pot. Cover; set on low for 6 to 8 hours. (Stir occasionally.)
Preheat oven to 375°. Peel apples and slice into a deep baking dish. Sprinkle with spices (if desired) and granulated sugar. Blend together the oats, flour, brown sugar, cornflake crumbs and oil. Press this mixture on top of the apple slices. Bake for 30 minutes or until apples are tender when tested with a fork. Yields 6 servings. Fat: None.
In a glass pan with handles, stir together the peanuts, sugar, syrup and salt. Cook 8 minutes on High, stirring after 4 minutes. Add butter and vanilla. Cook one minute longer on High. Add baking soda and quickly stir until light and fluffy (foamy). Immediately pour on lightly buttered baking sheet. Spread out thin. When cool, break into pieces. Store in airtight container.
Mix cream cheese, milk and pudding mix together and sprinkle some crushed cookies in a dish or pan. Spread the mixture on cookies. Repeat. Refrigerate for 12 hours before serving.
Peel and dice potatoes. Place oil in large nonstick frying pan. Heat oil until very hot, but not smoking. Add potatoes. Cook, turning frequently, until done, but not too brown. Add onion and red pepper. Saute until tender. Add ham. Saute until warmed through. Add eggs/Second Nature. Reduce heat and cover for 3 to 5 minutes. You want the eggs to cover ingredients and cook them as the eggs cook so don't stir the mixture at this point. Remove the lid and turn over the contents with a spatula. Cover and cook 3 to 5 additional minutes. Remove cover; season with salt and onion powder. Add green onions. mix well. Serves 4 to 6.
In saucepan, add broccoli, onion and water; cover and simmer until florets are tender, about 10 minutes. Remove from heat and let cool slightly. Pour vegetables and liquid into work bowl of food processor and process until smooth; set aside. (Blender can be used, but divide mixture in thirds to process.) In same saucepan, heat margarine until bubbly and hot. Add flour and cook, stirring constantly for 1 minute. Stir in broth and bring to a boil. Reduce heat and cook, stirring constantly, until mixture is smooth and thickened. Add pureed vegetables and seasonings to saucepan. Cook over low heat, stirring constantly until thoroughly combined and heated. Pour into soup bowls and sprinkle with parsley, if desired. Enjoy! Makes 4 servings.
Mix all ingredients together except flour. Add flour gradually, enough to make a stiff batter. Pour in greased and floured 9 x 13-inch pan. Bake at 350° until done. Top will fall.
Preheat oven to 375°. Brown ground beef. Mix with refried beans, oregano and cumin. Fill uncooked manicotti shells. Arrange in a 9 x 13-inch pan. Combine taco or picante sauce and water and pour over shells. Bake 20 minutes. Turn shells over and bake 25 more minutes. Combine sour cream, onion and cheese over shells. Bake 5 minutes. Sprinkle with tomatoes. Serves 4.
Mix all ingredients. Take 1 tablespoon and wrap around each olive. You can freeze these, then bake when you need them. Bake in a 400° oven until brown. Grease pan.
Preheat oven to 325 degrees. Grease a 15X10 inch pan. In a medium bowl, cream together the butter and the sugar. Mix in egg and vanilla. Sift together the flour, baking soda and cinnamon. Stir into the creamed mixture, then stir in 1 cup of the peanuts. Spread the mixture evenly into the prepared baking pan. Sprinkle the remaining peanuts over the top. Bake in preheated oven for 20 to 25 minutes, until edges pull away from the sides of the pan. Cool and cut into bars.
Sift together dry ingredients; set aside. In a large mixing bowl, cream butter, sugar and eggs. Alternately add milk and dry ingredients, beating after each addition. Stir in zucchini, peel and nuts. Bake at 350° for 1 hour in prepared tube pan or two loaf pans.
Cream oleo and sugar. Add eggs one at a time. Add soda and buttermilk. Add flour gradually. Add vanilla. Bake in Bundt pan 1 hour at 300°.
Melt caramels with 1/3 cup Milnot over low heat. Stir often until melted.
Blend cheese and milk. Add beef, onion and pepper to cheese mixture. Blend in sour cream. Put in ovenproof dish. Cover top with crushed pecans. Serve hot with crackers. Bake at 350° for 15 to 20 minutes.
Combine all ingredients and mix well. Spread into 13 x 9-inch greased pan. Bake at 350° for 25 to 30 minutes.
Cream butter and sugar, add eggs and beat until light. Sift flour, baking powder and nutmeg together and add alternately with milk to the sugar mixture. Gently fold in blueberries. Pour into buttered pans and bake at 350° until firm in center and lightly browned, about 30 minutes.
Brown the beef in microwave oven. Place in a crock-pot with the other ingredients and cook on low while at work. Delicious over rice.
Cook pasta according to directions on box. While pasta is cooking, in large frying pan, heat oil. Once oil is ready, place garlic in pan. Once garlic turns light brown, add ham. Stir constantly. Add Parmesan cheese halfway during the cooking of the ham. The ham will be done when it becomes a little crispy, usually about 15 minutes.
Layer in order in shallow round casserole dish. Cook in microwave for 5 minutes on High.
Mix ingredients. Pour into large casserole. Bake 45 minutes at 350°.
Mix ingredients well and let sit one or two days before eating. Sauce can be made milder using less pepper or hotter using more peppers and pepper sauce. Serve with tortilla chips.
Mix all ingredients; form into a ball and chill for 1 hour. Roll out the dough to a 1/8-inch thickness. Use a round cookie cutter or a fluted cookie cutter and cut out shapes. Bake at 350° for 15 minutes. Do not let them get too brown.
Mix together graham cracker crumbs, melted butter and 1/4 cup sugar. Press into 9 x 13-inch pan. Bake 8 minutes at 325°, then chill. Beat soft butter, eggs, powdered sugar and vanilla for 15 minutes. Pour over cooled crust. Sprinkle pineapple on top. Next, layer bananas. Spread with Cool Whip. Sprinkle nuts, dot with cherries and drizzle chocolate syrup. Chill overnight!
Mix well together and place in a greased casserole. Bake at 370° for 45 - 60 minutes.
Mix first 3 ingredients. Add enough pineapple juice to make it dipping consistency. Serve with apple slices, grapes, oranges, pineapple chunks, banana slices or other fruits of your choice. Easy for children to make and great for showers or parties.
Combine soy sauce, honey, salt, pepper, sugar, garlic and sherry. Spread over meat. Marinate for 30 minutes to 1 hour in refrigerator. Place in preheated skillet with 1 tablespoon oil (cut meat in half). Cook for 30 to 45 minutes on slow heat. Turn to opposite side halfway through cooking. May cook on grill.
Cook squash, chop in small pieces. Combine with bread crumbs, cheese, onion, parsley, salt, eggs and pepper. Put into buttered casserole. Dot with butter. Bake at 350° until brown on top. Just before end of baking, sprinkle grated cheese on top and let melt.
Pour cereal into large bowl; set aside. In 1-quart microwave-safe bowl, combine chips, peanut butter and margarine. Microwave on High for 1 to 1 1/2 minutes. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated, then pour cereal mixture into large, resealable plastic bag. Add powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on waxed paper to cool. Serve. Store leftovers in airtight containers.
Bring first four ingredients to rolling boil for 1 minute. Add remaining ingredients. Stir and drop by teaspoons on wax paper.
Cook spinach as directed; drain well. Add bread crumbs and eggs. Add rest of ingredients and refrigerate overnight. Make small balls. Bake on cookie sheet in 350° oven for 20 to 25 minutes. Makes 60 balls.
Preheat oven to 350°. Use shortening and heavily grease and flour deep dish pan. Mix ingredients together. Pour into pan and bake for 30 to 40 minutes.
Combine first 5 ingredients in a large bowl. Combine milk, oil and egg; add to dry ingredients, stirring just until dry ingredients are moistened. Drop batter by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 400° for 12 minutes, or until lightly browned. Cool on a wire rack. Yields 1 dozen biscuits.
Cut uncooked kielbasa in slices. Sprinkle jello over kielbasa. Spread jam over mixture. Bake 40 minutes at 350°. Mix and serve.
At least 24 hours before serving, drain corn, peas and pimientos. Combine celery, green pepper and onion.
Mix sauce together: meat, oregano, pepper, parsley, onion, garlic, pepperoni, tomato sauce, egg and mushrooms. (Best when making mix 1 day before eating.) Put uncooked noodles into a greased 9 x 13-inch pan, then add sauce mix, then cheese. Repeat layers. Cook at 350° for 30 minutes.
Bring to a boil and cook until thickened. Pour over apple dumplings and finish baking.
Mix together broccoli, onion, raisins and bacon. Combine remaining ingredients. Pour over salad, adding enough to moisten. Stir gently to mix. Chill.
Blend graham crumbs and margarine and only 1/3 cup of sugar. Press firmly against bottom and sides of an 8-inch spring-form pan.
Cream shortening and sugars. Add eggs and mix well. Mix flour, salt and soda; add to batter. Add crushed chips and nuts. Shape into small balls, press down on cookie sheet with floured fork. Bake at 325° for 10 minutes.
Melt butter. Add flour and blend. Add milk, salt and pepper. Cook on medium heat until slightly thick, stirring often. Add dill weed, grated cheese and salmon. We like this over toast or mashed potatoes.
Sprinkle salt over squash and onions and let stand 1 hour. Mix remaining ingredients and bring to a boil. Add squash and onions. Again bring to a boil. Pack in hot sterile jars and seal. Makes 2 quarts.
Combine ingredients in a 2-cup measuring cup. Microwave on High 3 minutes. Equals 1 can.
Peel potatoes. Cut into thin slices (but not all the way through; use handle of a spoon to prevent knife from cutting all the way). Put potatoes in a baking dish, fanning them slightly. Sprinkle salt and spread butter. Sprinkle herbs. Bake at 450° for 50 minutes. Remove from oven. Sprinkle on cheese. Bake for 7 to 10 minutes more. Add parsley ears and tail from parsley stem.
Drain and rinse shrimp. Mix all ingredients together. Serve with crackers, fresh vegetables or potato chips.
Mix all ingredients and spread in a 13 x 9 inch casserole dish. Top with topping and cook in 350 degree oven for 30 to 35 minutes.
Combine all ingredients. Boil and simmer 20 minutes. Makes 3 1/2 cups sauce. Store in refrigerator. Good on pork or chicken.