HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add a little milk to the mashed potatoes, salt, pepper and flour to make a stiff dough. Roll out to 1/4-inch thick and cut into 8 pieces. Cook on hot griddle, browning on both sides. Good with bacon and eggs.
Combine dry ingredients, then mix rest of ingredients and add to dry ingredients. Blend well. Pour into 1-quart round casserole, sprayed with a pan coating. Bake about 1 hour at 350°. Cool 10 minutes before turning out of pan.
Mix well and bake in an iron round bread pan. I use a frypan or iron section pan and bake at 450° for 45 minutes (or until well browned).
Preheat oven to 400°. Sift all the dry ingredients together except topping. Add berries and mix until well coated. In small bowl, beat eggs well and add melted butter and milk. Quickly stir liquid mixture into dry mix. Stir just until blended. Fill muffin cups 3/4 full. Sprinkle a teaspoon of cinnamon sugar on top of each muffin. Bake for 20 minutes or until a toothpick tests clean. Yields 24.
Place sesame seed on baking sheet and toast in preheated oven (350°) until golden brown, about 5 minutes. Do not burn. Set aside.
Mix ingredients as listed. Batter should be thick. Put in greased 13 x 9-inch pan. Penuche frosting is especially good on this moist cake. Bake at 350° for 45 minutes.
Cook beans until tender. Add desired amount of cheese and bread crumbs. Mix in pimientos (chopped) and seasoning to taste. Bake until cheese is melted. Add small amount of milk if more liquid is needed.
Dissolve sugar in water in saucepan. Add salt. Boil 1 minute. Add vanilla and mix well. Serve warm.
Cream butter and sugar. Stir in sour cream. Sift together flour, baking soda and salt. Add to batter mixture. Stir in rind, raisins and nuts. Fill muffin tins (greased or paper lined) half full. Bake at 375° for 15 to 20 minutes. When still hot, glaze muffins with mixture of sugar and orange juice.
Combine ground turkey with torn pieces of bread. Add eggs, onion, horseradish and mustard. Add tomato sauce and mix well. Place in a 9 x 5-inch loaf pan. Bake at 375° for 1 1/4 hours. Serves 8.
Mix first 3 ingredients and put in 9 x 13-inch pan. Bake at 350° for 10 minutes. Beat eggs well and add rest of ingredients and mix well. Pour over crust. Bake for 25 minutes longer. Sprinkle top with powdered sugar when cooled. Makes 24 bars.
Pulverize crackers in blender. This yields approximately 2 1/4 cups. Set aside. Finely chop the vegetables in blender adding some of the margarine. Mix the cracker crumbs, vegetables, margarine and salt together in a large bowl. Oil 3 pieces of aluminum foil (8 x 12-inch). Form the mixture into 3 rolls about 1 1/2 x 9-inches on the foil sheets. Roll up the sheets and fold the edges to seal. Freeze overnight or until hard. Peel the foil and place the frozen rolls on heavily greased baking sheets or pans. Bake at 350° for 1 hour. Cut into 3/4 to 1-inch slices.
Melt margarine. Add rice and onion; saute. Pour in casserole dish. Cover and bake 1 1/2 hours at 350°.
Heat pineapple juice. Add strawberry jello. Add sliced strawberries. Chill until thickened. Melt 1 cup butter; add pretzels. Add sugar and press into oblong pan. Mix 1 cup sugar, cream cheese (softened) and Cool Whip. Pour this mixture on top of crust, then pour gelatin mixture on top of that. Chill until ready to serve.
Brown hamburger with onion and green pepper. Combine beans and hamburger. Add brown sugar. Add salt, pepper and garlic salt to taste. Add ketchup. Resembles chili consistency. Bake at 350° for 45 to 60 minutes.
Combine all ingredients, except chocolate bars and nuts. Batter will be very thick. Spread evenly in greased, 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Remove from oven. Place chocolate bars over hot layer. When melted, spread with knife. Sprinkle with chopped nuts.
In a bowl, beat together the brown sugar, oil, egg and pumpkin puree. Add grated carrot. In another bowl, combine the flour, baking powder and the baking soda, cinnamon and salt. Stir into the pumpkin mixture. Add the chocolate chips and raisins or currants just before the batter is blended. Do not overmix batter. Grease muffin pans. Spoon batter almost to the top of each cup. Bake at 375° for 10 minutes. Cool a few minutes before removing from pan. Serve fresh.
Combine all ingredients. Cook on low. Heat until smooth (2 to 3 minutes). Remove. Beat in 1 cup sifted powdered sugar. Drizzle over warm cake.
Mash graham crackers. Add raisins, pecans, condensed milk, water and cherries. Mix all ingredients well. Put in a greased tube or loaf pan. Use butter or margarine. Press mixture into pan. Refrigerate overnight. Keep refrigerated. Yum! Yum!
Separate rolls into triangles. Roll triangles and cut each one in two. Peel and cut apples in quarters. Wrap 1/2 triangle around each apple quarter. Arrange apples in baking dish sprayed with Pam. Boil water, sugar, cinnamon and butter for 3 minutes. Pour over apples. Bake at 350° for 30 minutes. Can be used as a dessert or a side dish.
Combine ketchup, relish and Coke in saucepan. Bring to a boil. Simmer 15 to 20 minutes. Stir in chipped ham. Simmer another 10 minutes. Put on bun and enjoy.
Mix ingredients. Pour into a prepared 9 x 13-inch pan. Bake at 350° for 60 minutes. (Add 1 egg for a shiny top.)
Cut cheese into cubes. Combine all ingredients in 1 1/2-quart glass casserole dish. Microwave on roast for 4 to 6 minutes or until cheese is melted and mixture is heated through. Serve with chips.
Mix the ingredients together. Form into medium size balls, putting into a pan in which 1 can of tomato soup and 1 can of water has been stirred and heated. Bring to a boil; reduce heat and cook for 1 1/2 hours or until tender.
Put mini sausages in pot. Add bottle of barbecue sauce, then add hot sauce and water. Cook for 1 hour on low heat. Good for parties.
Mix brown sugar, coffee, shortening, raisins and enough water to cook 5 minutes. Add remaining ingredients. Bake at 400° for 10 to 15 minutes. Makes 3 dozen.
In mixing bowl, cream the sugar and cream cheese until fluffy. Beat in bananas and eggs. Add biscuit mix and pecans. Stir until dry ingredients are moistened. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cover with foil last 15 minutes if bread browns too quickly.
Brown meat, onion and garlic. Drain off fat. Stir in flour, salt, pepper and mushrooms. Cook for 5 minutes. Stir in soup. Simmer uncovered for 5 minutes. Blend in sour cream and heat through. Pour over cooked noodles.
Put morsels in top of double boiler over hot water; heat until morsels are dissolved or melted. Stir in noodles and nuts; mix thoroughly. Drop by teaspoonfuls onto tray. The size will depend on the occasion for which they will be used.
Combine sugar, salt, milk and corn syrup; cook over medium heat, stirring occasionally until candy thermometer reaches softball stage. Remove from heat and stir in remaining ingredients. Mix well and drop by teaspoonfuls on wax paper.
Break bread crumbs. Add broth. Add remaining ingredients; beat slightly. Pour into a greased shallow pan. Bake for about 30 minutes in hot oven. Makes 6 large servings. Recipe may be doubled with equally good results.
Mix dry ingredients in large bowl. Blend wet ingredients and pour over dry ones. Mix and drop by large spoonfuls. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. Save 1 tablespoon orange juice concentrate for icing. Mix remaining concentrate with orange zest. Dip biscuits in concentrate and place in square or round baking dish sprayed with nonstick cooking spray. Sprinkle tops with Molly McButter and sugar. Bake at 350° for 30 minutes. Remove from oven and pour icing over while hot.
Cook vegetables in microwave. Put all ingredients in a crock-pot and cook slowly several hours.
Cook diced celery, onion, potatoes and carrots in meat stock until almost tender. Mix the diced meat into vegetables. Pour into 2-inch deep baking dish. Top with baking powder biscuits. Bake at 425° for 12 minutes. Remove from oven and sprinkle the top with the grated cheese. Return to oven at 350° for 5 minutes. Serve hot.
Heat oil. Saute onion, garlic, carrots and mushrooms until tender. Combine vegetables with spinach, Ricotta and Mozzarella. In a separate container, combine tomato sauce with basil and oregano. Spray 9 x 13-inch pan with cooking spray. Spread small amount of tomato mixture into pan. Alternate noodles, sauce and vegetables; mix. Top layer should be vegetable-cheese mix. Bake uncovered at 325° for 50 minutes. Cool before cutting.
Mix ingredients together and top with topping. Bake 20 to 30 minutes at 350°.
Season both sides of chicken pieces with salt and pepper. Mix vermouth, tarragon and garlic. Add chicken. Marinate at room temperature 1 hour, turning occasionally. Fold chicken pieces in half lengthwise. Place in greased 10 x 6 x 2-inch dish. Pour marinade on top. Sprinkle with cheese and paprika. Bake, uncovered, in preheated 350° oven for 30 to 35 minutes. Serve on Mushroom-Rice Pilaf.
Combine all ingredients in a bowl. Blend thoroughly. Spread mixture evenly in a glass loaf dish. Cook 1 hour at 350°.
Mix ingredients until smooth. Spread on bottom of 6 x 9-inch baking dish. Top with shredded lettuce, chopped onions, chopped tomatoes and grated cheese. Serve with tortilla chips.
Mix cake mix, sugar and pudding together. Add oil, water and eggs. Mix only until smooth. Stir in sour cream. When blended, add chocolate chips. Bake at 350° for 1 hour and 15 minutes in a greased Bundt pan. Freezes well. Serve with whipped cream, if desired.
In a saucepan, mix together milk and evaporated milk. Scald milk mixture; then set aside.
Heat marshmallows and milk until marshmallows are melted. Cool. Blend in eggs, vanilla and salt. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake about 50 minutes in 450° oven.
Grease and flour a 10-inch tube or Bundt pan. Preheat oven to 350°. Peel apples, core and thinly slice. In bowl toss apples with 5 tablespoons sugar and 2 teaspoons cinnamon. Set aside.
Beat the cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in a large mixing bowl until light and fluffy. Add eggs and blend well. Pour into pie shell. Bake at 375° for 20 to 25 minutes. Remove from oven. Cool for about 15 to 20 minutes. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Stir until smooth. Spread over baked filling. Bake at 425° for 10 minutes. Allow to cool and chill overnight. Yields 10 to 12 servings.
Preheat oven to 325°. Grease and flour 10-inch tube pan or Bundt pan. Sprinkle nuts over bottom of pan.
Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy. Blend in eggs.
Mix all of the ingredients. Store in a tightly air sealed container. When ready to serve, add 1 to 2 teaspoons of mix to a cup of boiling water.
Pack cucumbers in jars with dill top and bottom of jar. Can add 2 cloves garlic. Pour boiling solution over cucumbers and seal jars. (Have jars and lids sterile and hot.) Some recommend not using city water.
Soften margarine and blend with sugar. Add beaten eggs, coconut and pineapple, mixing well. Add vanilla and lemon juice (you can add more juice if you like a stronger taste). Mix and pour into the unbaked pie shell. Bake at 325° to 350° for 45 to 60 minutes.
Place all ingredients, except tomatoes, in saucepan. Cover and boil gently for 10 minutes. Break up tomatoes. Add to vegetable mixture and continue cooking until vegetables are tender, about 20 minutes. Remove bay leaf before serving. Makes 4 servings (about 1 cup each).
Cook zucchini and onion in 3 tablespoons oil in a large skillet over moderate heat, stirring often. Cook until zucchini is almost tender. Spoon zucchini mixture into a 2-quart shallow baking dish (or 13 x 9-inch). In the same skillet, stir together the spaghetti sauce mix, water, tomato paste and remaining 1 tablespoon oil. Heat to boiling, stirring often. Simmer for 10 minutes, stirring several times. Pour over zucchini mixture. Mix Parmesan and crumbs. Sprinkle over top of casserole and stir gently to mix. Top with Mozzarella. Heat in a 350° oven. Makes 6 servings.
Preheat oven to 375°. Cream the brown sugar with butter and shortening. Sift the flour with the baking soda, salt and cinnamon and add to the creamed mixture. Add the water and nuts and stir until well blended. Roll the dough 2 1/2 inches in diameter. Slice the roll into 1/8-inch slices. Place on ungreased cookie sheet. Bake 6 to 7 minutes.
Cook noodles in boiling, salted water following package directions. Drain. Combine oregano with onion, pepper and spaghetti sauce. Alternate layers of noodles, cottage cheese, spaghetti sauce and Mozzarella cheese slices in greased 10 x 6 x 1 1/2-inch baking dish. Bake at 375° about 30 minutes.
Mix together jello, hot and cold water; let slightly jell, then add pineapple, bananas, marshmallows and apple; let jell.
Cook spaghetti as directed. Simmer soups and cheese until creamy. Add chicken and spaghetti. Mix well and pour into 9 x 13 baking dish. Bake at 350° for 45 minutes.
Mix together sugar, peanut butter and melted margarine in large bowl. Roll into little balls. Melt paraffin and chocolate chips in double boiler or microwave. Dip balls into chocolate mixture. Put on wax paper.
Heat oven to 375°. In an ungreased 8-inch pan, bake for 30 minutes until apples are tender. Top is golden brown.
Combine all ingredients in 9 x 13-inch dish except chicken and paprika. Place chicken onto rice mixture. Sprinkle paprika on chicken. Bake, uncovered, for 1 hour at 350°.
Grease oblong baking dish. Combine ingredients in bowl. Pour into prepared baking dish and bake for 1 hour at 350°. Cut into squares.
Cut corn from cob. Scrape to remove any liquid. Combine all ingredients. Bring to simmer; cover. Cook 10 to 15 minutes until veggies are cooked. Serve in bowls over crumbled soda crackers.
Mix all ingredients together and press into 8-inch square pan. Bake at 350° for 30 minutes. Great for breakfast, topped with cooked apples or warm milk.
Arrange chicken pieces in a single layer in casserole. Drizzle lemon juice over chicken. Blend remaining ingredients. Stir in green onions and spread over chicken. Bake at 350° for 50 minutes.
Add apple juice and sugar and stir well. Boil over high heat above the boiling point of water or until jelly mixture sheets from a spoon. Remove from heat. Skim off foam quickly. Pour jelly immediately into hot, sterilized glasses and seal with paraffin. Makes 4 or 5 glasses.
Mix apples, cinnamon and sugar in medium bowl; let stand. Mix together remaining ingredients; beat well. Layer dough mixture and apples in a greased and floured tube pan. The last layer is of apples. Bake 1 3/4 hours at 350°. Cool in pan until cool.
Mix together Cheddar cheese, mayonnaise, onion, nuts, black pepper and dash of cayenne. Form with well in middle. Fill with strawberry or raspberry preserves.
Bake at 350° for 1 hour. Makes 1 large or 2 small loaves.
Combine ingredients. Bake at 350° for 25 to 35 minutes. A good and very easy cake to make.
Preheat oven to 350°. Drain the pimentos. In a mixing bowl combine the first six ingredients. Mix well. Spread mixture into a shallow baking dish. Sprinkle with additional Parmesan cheese. At this point the dip may be stored in the refrigerator for baking at a later time. Bake uncovered in a preheated oven 350° for 30 minutes or until bubbling. Serve hot with tortilla ships.
Brown sausage and drain. Break eggs. Add flour, milk, salt and dry mustard. Add cheese and sausage.
Prepare vanilla pudding according to directions. In large bowl, layer vanilla wafers, sliced bananas and vanilla pudding. Repeat, then add another layer of bananas. Top with wafers.
Sift flour, salt and baking powder into bowl. Mix eggs, sugar and vanilla well. Add dates and nuts. Pour over dry ingredients; mix well. Spread into greased 13 x 9 x 2-inch baking pan. Bake in slow oven at 325° for about 30 minutes. Cool; cut into bars. Serve plain or dust with powdered sugar. Makes about 26 (1 x 3-inch) bars.
Cook carrots until just tender. Drain and cool. In a bowl, combine remaining ingredients, add carrots and mix lightly. Marinate overnight in refrigerator. This will keep for 10 days in refrigerator.
Prepare rolls recipe (or your favorite bread recipe). Let rise. With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other. Roll up and place in greased pan. Let rise. Bake at 400° for 10 minutes, then turn oven down to 350° for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Melt margarine	over low heat, add sugar and stir until dissolved.	Blend in flour. Add	vinegar, stir.	Add sliced beets and heat through. Does not need to cook. If sauce is too thick or you desire more, add the water from the canned beets and heat through.
Combine flour, salt and black pepper. Dip cut up chicken in this seasoned flour mixture. Brown chicken pieces in butter or oleo. Transfer to a baking dish. To butter, add 1 to 2 teaspoons of remaining seasoned flour, minced onion, celery flakes, sweet pepper flakes, nutmeg, dash of m.s.g., mushroom soup, tomato sauce and water. Simmer 5 minutes, then pour over chicken. Cover and bake in 350° oven until tender, about 1 hour. Baste.
Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is brown and onion is tender. Add water; heat to boiling. Reduce heat, cover and simmer 50 minutes.
Heat oven to 375°. Grease a square 8 x 8-inch pan. Arrange prepared apples in pan. Mix together by hand the remaining ingredients and sprinkle over the apples. Bake in preheated oven for 30 minutes. Serve warm with whipped cream or ice cream.
Mix together and pour into a greased and floured pan. Bake at 350° for 50 minutes.
Preheat oven to 375°. Mix all ingredients well. Place in a casserole sprayed with Mazola no stick. Bake for 1 hour.
Cook rice according to package directions; set aside. Saute onion, green pepper and celery in butter until vegetables are tender. Combine rice, sauteed vegetables and the next 4 ingredients, stirring well. Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Bake at 350° for 40 to 45 minutes. Garnish with green pepper rings, cherry tomatoes and parsley, if desired. Yields 10 servings.
Grind orange, carrot and apples and add pineapple and sugar. Let set 1 hour. Mix Jell-O and boiling water well and add fruit, etc. and set until firm.
Brown ground beef and onion in skillet. Add next six ingredients and simmer for 10 to 15 minutes. Layer tortillas alternately with mixture. Top with grated cheese. Bake at 350° for 20 to 25 minutes.
Pat meat into greased casserole. Sprinkle rice over top of meat. Add remaining ingredients in order given. Cover and bake 1 hour at 350°. Remove cover and bake 15 minutes longer.
Dissolve milk powder in milk. Place milk and flour into a small covered jar and shake vigorously until mixture is smooth. Pour into a small saucepan and cook over low heat until thickened. Stir constantly. Add salt, oil and flavoring.
Mix well and bake in ungreased 11 x 14-inch pan at 350° for 30 minutes.
Let spinach thaw out, then squeeze out all water and juices. Chop apple in fine pieces and mix with spinach. Then empty dry vegetable soup mix into bowl. Mix in sour cream and mayonnaise, and salt, or nature seasoning spices blended. Mix them real good. Then take a loaf of Hawaiian bread. Cut out center of the bread. Place spinach dip in center of the bowl made with loaf. Cut the center of the bread, and place loaf in center of cake plate. Then place cut bread around loaf.
Mix crackers, sugar and margarine. Reserve 3/4 cup for top. Press the rest into 9 x 13-inch pan. Whip milk and pudding together and add softened ice cream. Fold in Cool Whip. Layer over crackers. Sprinkle rest of cracker mixture on top. Freeze. Take out of freezer a short time before serving.
Mix sugar, cornstarch and water in pan over medium heat, stirring constantly until thick and clear. Remove from heat and add jello. Stir until dissolved. Cool in refrigerator about 10 minutes. Don't let it thicken. Prepare the strawberries and put them in pie shell. Pour the mixture over the berries (you'll have some leftover) and let set. Serve with whipped cream.
Beat egg whites stiff. Add sugar, crackers, baking powder and nuts. Pour into a 10 x 10-inch or 8 x 8-inch pan. Bake 25 minutes at 350°. When cold, whip cream, sugar and vanilla. Spread over cold torte. Top with Hershey's shavings and refrigerate overnight.
Mix all ingredients together well with a mixer. Add raisins and chopped walnuts. Pour into 4 (1 pound) greased coffee cans, half full. Bake 1 hour at 350°. Serve warm or roll into foil and refrigerate.
Mix shortening, sugar and eggs; stir in butter, milk and vanilla. Sift dry ingredients together and add nuts. Combine with cream mixture and let stand 1 hour. Bake at 400° in a greased cookie sheet. Frost with chocolate frosting.
Mix dry ingredients, then add milk and yolks. Cook and stir constantly over medium heat until thick. Add vanilla and coconut. Pour in baked pie shell and cover with meringue.
Brown chicken and place in a roasting pan. In saucepan, combine all other ingredients and simmer until smooth, thick and glossy. Spoon over chicken. Cover and bake at 350° for 1 hour.
Mix well and bake at 350° for 3 hours. Stir only 2 or 3 times during cooking.
Mix well together honey, sugar, shortening and eggs. Add remaining ingredients. Drop cookies on ungreased cookie sheet, then flatten with a glass dipped in water. Bake at 350° for 12 to 15 minutes.
Chop chicken; combine with cream cheese, onion and Worcestershire sauce. On lightly floured board, roll or punch each biscuit to a 4-inch diameter or larger if preferred. Moisten edges with water. Place a tablespoon of chicken mixture in center of dough. Fold up 3 sides of dough and pinch at middle to seal. Bake on lightly greased baking sheet until golden (400°) for 8 to 10 minutes. Serve warm. Serve 10.
Mix 2 cups flour and yeast with a wooden spoon. In saucepan, cook milk, butter and molasses (can use 1/4 cup sugar instead) until butter melts (not boiling). Pour over mixture. Add egg, beat at low speed for 3 minutes. Beat 3 minutes at high speed. Remove from mixer and gradually stir in 1 1/4 cups flour. Beat with wooden spoon until smooth. Cover and let rise 1 hour. Beat again 5 minutes. Let raise 30 minutes or twice its size. Makes 20 rolls. Bake at 400° for 12 minutes.
Preheat oven to 350°. Grease 13 x 9-inch oblong pan with shortening or butter. Open pineapple and spread on bottom of pan. Open pie filling and spread over top of pineapple. Sprinkle cake mix over top of pie filling. Sprinkle pecan pieces over cake mix. Thinly slice butter or margarine over top. Bake in 350° oven for 55 minutes.
In a large bowl, toss apples, nuts, sugar and spices. In a casserole, alternate layers of yams and apples. Dot with margarine and cover. Bake 35 to 40 minutes. Sprinkle with marshmallows; broil until brown.
Heat oven to 350°. Lightly grease an 8-inch pie plate. In small bowl, beat eggs; blend in sugar and oleo. Combine flour, cocoa and salt; add to butter mixture. Stir in vanilla and nuts (if desired). Pour into prepared pie plate. Bake for 25 to 30 minutes or until almost set. Pie will not test done in center; cool. Cut into wedges and serve with scoop of ice cream and drizzle with Hot Fudge Sauce (see recipe for sauce). Makes 6 to 8 servings.
Rub brisket with tenderizing salt. Place in pan, fat side up. Stir together liquid smoke, Worcestershire sauce, garlic salt and pepper. Pour mixture over meat and cover tightly with foil. Marinate in refrigerator overnight. Cook in oven at 350° for 1 hour, reduce heat to 200° and cook for 7 to 8 hours. To serve, slice across the grain. Makes delicious sandwiches.
Mix together all ingredients, except catsup. Shape mixture into a loaf. Place in a shallow baking pan. Spread 1/4 cup catsup on top of meat loaf. Bake in 350° oven about 25 minutes.
Cream together shortening, sugar and eggs. Add baking soda to milk. Alternate milk with dry ingredients, beginning and ending with flour. Stir in flavorings. Bake at 350° for 25 to 35 minutes.