HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients. Add wet ingredients. Mix. Add raisins. On floured wax paper, pat dough into 8-inch square. Using a pizza cutter or sharp knife, cut into triangles. Brush scones with melted margarine and sprinkle with cinnamon-sugar. Transfer scones to ungreased baking sheet. Bake at 375° for 14 to 16 minutes. Serve warm.
Cook squash in salted water until tender. Drain and break up, but do not mash. Brown green onions in butter and stir into the celery soup. Add eggs, bread crumbs and seasonings. Combine the soup mixture with the squash. Put into a buttered casserole and cover with the grated cheese and additional bread crumbs. Dot with butter. Cook at 375° for 45 minutes. Serves 8 to 10.
Mix nuts and fruit together in large bowl. Combine flour, sugar, baking powder and salt. Sift over fruit mixture, mix well. Beat eggs until light, add vanilla, blend thoroughly into fruit mixture. Grease and line a 9 x 5 x 3 loaf pan. I use waxed paper. Spread evenly in pan, Bake at 300 degrees for 1 1/2 hours until top in firm. Let cool 10 minutes, remove paper cool completely, wrap with rum cheese cloth.
Preheat oven to 350°. Sift together flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well. Add dry ingredients, nuts and chocolate. Pour in greased 11 x 16-inch pan. Keep mixture approximately 3/4 inch in depth. Bake at 350° for 25 to 30 minutes.
Cook carrots and drain. Slice peppers and medium onion on top. Mix other ingredients and pour over carrots. Serve cold.
Combine softened cream cheese and potatoes, mixing until well blended. Add remaining ingredients. Place in a 1-quart casserole. Bake at 350° for 45 minutes. Serves 6 to 8.
For traditional sunny-side up eggs, melt 1 or 2 Tbsp. of butter in a 8- inch non-stick omelet pan or skillet over medium heat. Break open eggs into pan and immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begin to thicken, but are not hard. For ever easy flip over for 15 seconds. Serve immediately.
Prepare cake mix according to package directions, making two 8-inch layers. When completely cooled, split both layers (I use a string put around middle of layers and pull together. It cuts evenly, no mess.)
Let cheese come to room temperature. Pepper and garlic powder to taste. Shape into four rolls and roll in Gebhardt's chili powder. Keep refrigerated.
Saute celery and onion in butter until soft, then put in casserole dish with other ingredients. Put Cheez Whiz on top. Bake at 325° for one hour (uncover for the last 15 minutes).
Mix pudding and some milk well. Add condensed milk. Put in churn; add fruit. Finish filling to the line with the milk. Churn until hard.
Sift flour and salt together, set aside. Cream the margarine and sugar then beat in eggs. Stir in the molasses. Combine baking soda and buttermilk; add to creamed mixture and mix well. Combine with flour. Pour into an 8 x 8-inch pan. Bake 350° for 30 minutes.
Cream Crisco and sugar until creamy. Add milk and mix thoroughly. Add cake mix and apricot nectar. Add eggs, one at a time, and beat well after each one. Bake in tube pan for 45 to 50 minutes at 325° or until done.
Combine all ingredients in bowl; blend with mixture. Pour into greased 9 x 13 pan. Bake at 350° for 30 minutes.
Mix all ingredients and bake at 400° for 30 minutes or until golden brown on top.
Melt margarine in an 8-inch baking dish in oven. Make a batter of sugar, flour, baking powder, salt and milk. Pour over margarine, then add fruit and juice. Bake at 350° until dough is brown and cooked through fruit, for 50 to 60 minutes. For larger cobbler, double and put in a 13 x 9-inch pan.
Start in cold oven. Mix together the oil, sugar, eggs, apples and nuts. Sift flour, baking soda and salt into mixture. Add vanilla. Start in cold oven. Bake at 325° for 60 to 80 minutes or until middle comes out clear.
Mix. Wrap in wax paper and chill 4 hours. Bake at 375° for 6 to 8 minutes.
Put white sugar, Karo and water in a saucepan. Stir only to dissolve sugar. Cook until 295° or hard tack stage. Leave on the fire. Add peanuts and oleo; stir. Remove from heat; quickly add soda and vanilla. Pour on a greased cookie sheet.
Combine first 4 ingredients in a medium saucepan; stir well. Cook over medium heat 8 to 10 minutes, stirring constantly, until smooth and thickened. Remove sauce from heat and stir in mint flavoring. Spoon 1/4 cup ice milk into each of 4 parfait glasses. Top each with 1 tablespoon chocolate sauce. Repeat procedure with remaining ice milk and chocolate sauce. Sprinkle 1 teaspoon chopped pecans over each serving. Garnish with fresh mint sprigs, if desired. Serve immediately. Yields 4 servings with about 156 calories per serving.
Spread ingredients in order. Bake at 350° for 1 hour. Serve with whipped cream.
Combine all ingredients except cheese, cracker crumbs and butter. Mix well. Pour into casserole dish. Top with cheese, then cracker crumbs. Melt butter and pour on top. Bake at 350° for 30 minutes.
Spread cracker on both sides with peanut butter. Wrap a strip of bacon around each cracker. Micro-cook on paper towel in roasting pan 4 minutes on High or until bacon is crisp.
In saucepan, combine all ingredients, except cream. Bring to boil. Reduce heat. Simmer, covered, 15 minutes. Stir in heavy cream. Heat through. Do not boil.
Cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in flour. Place "half" of dough in cookie press. Using ribbon plate, press strips on ungreased cookie sheets. Break candy bars into squares. Place candy pieces 1/2 inch apart atop dough strips. Lightly press candy into dough. Force remaining dough through press in strips over candy. Mark between candy with knife. Bake at 375° for 12 to 13 minutes. Immediately cut into cookies where marked. Makes 4 1/2 dozen.
With mixer, beat eggs, flour, salt, pepper and milk until smooth. Dip each piece of chicken in batter and roll in bread crumbs. Lightly brown in deep fat. Arrange in shallow pan and bake in a 325° oven for about 40 to 45 minutes.
Mix well and let sit 30 minutes. Cook 2 to 4 minutes at 400°. Remove from cooking oil and place on several thicknesses of paper towels, removing oil. Enjoy!
Start noodles boiling. Brown hamburger meat; drain. Add spaghetti sauce and cottage cheese to hamburger and simmer. Drain noodles. Lay flat on wax paper to avoid sticking. Spray 9 x 13-inch pan completely with Pam. Cover bottom of pan with noodles. Spread hamburger meat mixture on top of noodles and sprinkle with cheeses. Continue layering noodles, meat and cheese until all ingredients are used. Bake in 350° oven until cheese is melted.
Mix all ingredients well. Pour into unbaked pie shell. Bake in 350° oven for about 45 minutes or until knife comes out clean.
Dissolve one package Jell-O in cup of hot water. Beat together 2 level cups of sugar and 3 eggs. Add Jell-O and beat. Add enough milk to make required 3 quarts. Flavor to taste with vanilla and freeze. Will make 3 quarts.
Spread pineapple, including juice, in a greased 9 x 13-inch pan. Spread pie filling over pineapple. Sprinkle cake mix, just as it comes from the box, over fruit. Slice butter over dry cake mix. Bake 1 hour at 350°.
To make crust: Blend cream and stick of softened margarine. Add flour; chill about 2 hours or overnight.
Mix first 4 ingredients and put in a 9 x 13-inch pan. Place chicken breasts on top. Sprinkle dry onion soup on top. Cover with foil. Bake at 350° for 2 hours.
Fill apples with brown sugar; dot with butter. Put apples in microwave dish. Microwave on High for 4 to 5 minutes or until tender.
Drain beets. Reserve liquid and slice into shoestrings. Add enough water to beet juice to make 1 1/2 cups. Bring to a boil. Add Jell-O and stir until Jell-O is dissolved. Cool and add sugar, vinegar, horseradish and lemon juice. Add beets and pour into a 9 x 9-inch glass dish; refrigerate until completely set. Mix cream cheese and mayonnaise. Add enough milk until it's like icing. Spread over top of salad and refrigerate until serving time. Great for a buffet.
Brown ground beef with onion and garlic in oil. Put tomatoes through blender or cut with edge of spoon. Add tomatoes and remaining ingredients to beef, onion and garlic. Simmer, uncovered, stirring occasionally, for 1 hour. Remove bay leaf.
Cream butter. Gradually add sugar. Cream well. Add egg yolks and beat well. Blend together dry ingredients. Add to egg yolk mixture alternately with milk. Fold in stiffly beaten egg whites, nuts and lemon peel. Turn into 3 greased and floured loaf pans. Bake at 350° for 55 to 60 minutes.
Preheat the oven to 450°. Place the ribs on a rack in shallow baking pan and roast for 30 minutes.
Mix all ingredients well. Pour into a 17 x 10 x 1 inch pan that has been sprayed with Pam. Bake at 350° until done.
Mix sugar, eggs, vanilla, lemon extract and butter; sift flour and add to mixture. Mix well to form a firm dough (some flour differs in texture, so you may need to add additional sifted flour to form firm dough). Roll dough in waxed paper and refrigerate until firm. Cut dough into round slices and place on cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix the lemon Jell-O, orange Jell-O, sugar and crushed pineapple with juice. Boil for 3 minutes.	Time when it starts to boil. Add cold water. Pour in 13 x 9-inch dish and chill until partially set. Fold together Cheddar cheese, nuts and Cool Whip. Then fold this mix into Jell-O mixture. Refrigerate until used. Serve on a leaf of lettuce and top with 1/2 teaspoon mayo dressing if desired.
Mix all of the ingredients together. Pour into greased and floured loaf pans. Bake at 350° for 40 to 50 minutes.
Line the cups of a standard muffin pan with cupcake papers. Place one vanilla wafer in the bottom of each cup. Add, in this order, 2 banana slices, 2 tablespoons pudding and 1 tablespoon Cool Whip. Top with sprinkles. Refrigerate at least 2 hours before serving.
Preheat oven to 450°. Dissolve yeast in lukewarm water. Sift flour, sugar, salt and soda together. Cut in shortening. Add buttermilk and dissolved yeast. Knead well, using more flour if dough is too sticky. Dough may be covered and kept in refrigerator for a week or may be rolled out at once, cut into biscuits and baked. No need to let rise before baking. Bake 10 to 12 minutes.
Mix cheese and dry dressing mix. Spread on bread slices. Top with a cucumber slice and garnish with dill weed.
Melt butter in pan; add beef and brown. Add onion and cook until transparent. Stir carrots, potatoes, peppers, celery, tomato juice, seasoned salt and pepper together. Cover and cook over low heat until vegetables are tender. Combine flour and 1 cup of milk; stir into mixture. Let boil. Add rest of milk and heat, stirring. Do not boil.
Prepare soup as directed on label. Heat slowly. Add canned tomatoes, basil and mushrooms. Heat thoroughly and serve.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in tomato and lemon juices. Stir in salsa. Pour into a 5-cup mold. Refrigerate 4 hours or until firm. Unmold. Serve with tortilla chips, if desired.
Mix well (by hand). Grease pan and bake at 425° for 25 minutes.
Preheat the oven to 325°. Grease an 8 by 8 inch baking dish.Combine the flour, sugar, pecans, 4 TBSP cocoa, baking powder and salt in a medium bowl and mix well. Stir in milk and oil. Spread in prepared baking dish. Combine brown sugar and remaining cocoa in a small bowl and mix well. Sprinkle the brown sugar mixture evenly on top of batter in baking dish. Pour boiling water on top of brown sugar mixture. Bake until set, about 35 minutes. Serve with ice cream, whipped cream or milk.
Combine first eight ingredients. Form into 40 bite size balls, using a full teaspoon for each. Brown lightly in oil. Cover and simmer 10 minutes. Drain off fat.
In saucepan combine soup, cheese and salsa. Over medium heat, heat through, stirring often. Serve with tortilla chips for dipping. Makes about 2 cups.
Wrap chicken in bacon. Use a toothpick to secure. Cut beef in 1/2 inch pieces. Put on bottom of quiche dish. Place chicken on beef. Blend sour cream and soup. Pour over chicken and sprinkle with lemon pepper and parsley. Bake for 3 hours at 275 degrees. Do not cook at higher temperature.
Bring to a boil in crock-pot. Simmer 20 minutes. Remove bay leaf. Serve hot (freezes well).
Heat oven to 350°. Generously grease jelly roll pan, 15 1/2 x 10 1/2 x 9-inches.
Combine all ingredients. Boil mixture until it forms a soft ball in cold water. Pour over hot cake.
Hull strawberries and cut into halves; arrange in serving bowl. Halve grapes and remove the seeds; add to the strawberries. Cut, peel and remove the pith from 2 of the oranges; slice and add to strawberries in the bowl.
Trim excess fat off of roast. Salt and pepper to taste. Put in crock-pot with onion and green pepper. Add 1/2 cup water. Cover and cook on high heat about 5 hours. When roast is cooked, shred it with a fork and add barbecue sauce. Serve on buns.
Mix milk, eggs, bread and vanilla. let set to soften bread. Mix with rice, margarine and sugar. Put in Pyrex dish at 350° until thick or brown (about 30 to 45 minutes).
Combine flour, cocoa, sugar, baking powder, baking soda and salt in large mixing bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add bananas and eggs. Blend well. Pour into 2 (9 x 5 x 2 3/4-inch) loaf pans. Bake at 350° for 50 minutes.
Mix beaten eggs with sugar and salt in the top of a double boiler. Add milk. Cook over boiling water, stirring constantly, just until mixture coats spoon, about 10 to 15 minutes. Cool. Add vanilla. Chill. Immediately before serving, strain eggnog. Beat with rotary beater until frothy. Pour into chilled cups. Sprinkle each serving with nutmeg as desired.
Cut off top or silk end of corn. Do not shuck. Place ears of	corn in microwave. Do not cover or wrap.	Cook approximately 4 minutes per each ear on High. Take out of microwave when tender; season with salt, pepper and margarine. Shuck corn (silks will come off with shucks). Eat and enjoy!!
Cream together shortening and sugar. Add eggs. Sift and add flour, soda, salt and cinnamon. Then add apples. Bake at 350° for 45 minutes.
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in a saucepan and place over low heat. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes. When pasta is done, drain well and transfer to a large bowl. Add sauce and toss gently until well combined. Serve immediately. Makes about 4 servings.
In a large mixing bowl of heavy-duty electric mixer, combine broken chocolate bars, chocolate bits and marshmallow cream; set aside. In large heavy saucepan combine sugar, milk and butter. Cook and stir over medium heat until mixture boils; boil 5 minutes. Pour hot mixture over chocolate mixture. Beat until ingredients are thoroughly blended. Beat in vanilla, remove beater and stir in chopped nuts. Quickly pour mixture into 9 x 13 x 2-inch pan. Cool. Cover tightly and refrigerate until firm enough to cut into small squares. Flavor will be best after 1 or 2 weeks storage. Makes about 7 pounds fudge.
Combine garlic and olive oil. Rub on pork tenderloin and refrigerate 2 to 4 hours. Grill about 20 minutes, turning often until done through. Mix yogurt, mustard, sugar substitute and chives. Serve sauce with grilled tenderloin.
In a saucepan in the oil, brown the onion and celery. Cook until tender. Add the tomato puree and water. Simmer about 1 hour. Add the chickpeas and cook for 1/2 hour more. Boil the noodles, drain and add to chickpea sauce. Top with the cheese.
Mix all ingredients. Is better if left to stand 30 to 45 minutes. Spread on any kind of bread of your choice.
Combine shortening, butter and sugar. Cream until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour and baking powder. Add to creamed mixture alternately with milk and flavoring. Stir in pineapple. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Cool 10 to 15 minutes.
Brown ribs in frying pan. Place in baking pan. Combine remaining ingredients and pour over ribs. Bake for 1 hour at 375°.
Melt butter or margarine in an 8 or 9-inch pie dish while oven is preheating to 350°. Set aside. Combine flour, sugar and about 1/2 of the milk. Stir until dry ingredients are moistened. Add remaining milk and stir until smooth. Pour batter over melted margarine. Do not mix. Place drained fruit over top of this mixture. Do not stir. Bake for 30 to 40 minutes or until lightly browned and center springs back when touched with finger.
Prepare and wash chops. Pat dry. Sprinkle spices on both sides. The mayonnaise on both sides. Coat and cover with flour. Heat oil, medium hot. Add chops, fry on one side until brown, turn once.
Cook sugar and Pet milk to a rolling boil for 6 minutes, stirring constantly. Use a large stainless steel pan; remove from heat. Add butter, chocolate chips, vanilla and salt. Stir until mixed. Pour into buttered pan; let stand for 6 hours before cutting. Will keep a long time in cookie tin or a sealed container.
Cream sugar, eggs, bananas, marmalade and water together. Sift dry ingredients and add to fruit mixture. Stir in nuts. Bake in 325° oven for 45 minutes. Time of preparation: 20 minutes. Serves 2 loaves.
Dissolve jello with boiling water. Add pie filling and pineapple with juice. Let congeal. Mix cream cheese and sour cream; add sugar. Mix well. Add vanilla. Mix. Sprinkle chopped nuts on top of salad.
Mix together flour, sugar, baking powder and salt; add egg. Mix well until crumbly. Melt butter in pan and stir in cinnamon. Peel and slice apples in a square baking dish. Top with dry ingredients and pour butter over top. Bake at 350° for 40 to 45 minutes.
Sift flour, baking powder, baking soda, salt, cloves, cinnamon and nutmeg together. Cream shortening. Add sugar gradually; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternately with bananas. Beat well after each addition. Turn into 2 well-greased 9-inch cake pans. Bake at 375° approximately 25 minutes. (Bake in 9 x 13-inch pan for 25 to 30 minutes.) Serve with Banana Butter Frosting (recipe follows).
In 8-quart Dutch oven, cover beef short ribs with water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 hours or until ribs are fork-tender. About 1 hour before serving, in small bowl combine catsup and remaining ingredients. Pour sauce over ribs and either heat in oven until heated through or cook on outdoor grill. Serves 6 to 8.
Mix all ingredients well. Form into small balls about the size of an English walnut. Place in small tart pans and press around bottom and sides. Sprinkle small amount of pecans in bottom and fill 3/4 full with filling. Sprinkle more pecans on top and bake at 350° for 30 minutes.
Mix all ingredients together thoroughly. Put 1 to 2 tablespoons of mix in a cup of hot water.
Melt butter in pan or boiler over low heat. Add beaten egg, dates and sugar. Stir and cook. Let boil about 6 minutes, until thick. Remove from heat and let cool. Add vanilla, nuts and Rice Krispies. Mix thoroughly and shape into bite-sized balls, then roll in coconut.
Cut steak into pieces; pound flour into sides and brown in hot oil. Put in baking dish. Mix remaining ingredients and pour over; cover. Bake at 350° for 1 hour. Uncover last 15 minutes.
Beat eggs and add to tuna, olives, lemon, seasoned salt, pepper and parsley. Add rice and cheese. Bake at 350° for 15 to 20 minutes.
Mix together; roll into balls. Bake at 350° for 15 minutes. Roll into powdered sugar.
Mix all the liquid ingredients and the spices. Pour mixture over chicken pieces to marinate for several hours. You can marinate the chicken pieces either in a shallow covered pan, turning them every few hours OR put the chicken and the seasoning mixture into a tightly sealed plastic bag.
Heat oven to 350°. Mix slightly crushed cereal, nuts, brown sugar, butter and 2 tablespoons of flour. Pat into ungreased square baking pan (9 x 9 x 2-inch). Heat chocolate and Crisco in 2-quart saucepan over low heat. Stir in remaining ingredients. Spread over layer in pan. Bake 30 to 35 minutes. Loosen edges from pan. Invert on wire rack. Cool completely. Cut into bars (about 2 x 1 1/2-inch). Yields 24 bars.
Spray 9-inch pan with Pam. Mix all ingredients, except strawberries and Cool Whip, together. Bake at 350° for 10 to 15 minutes. Shut oven off! Keep door shut and leave in 10 to 15 minutes longer. Top with fresh strawberries and Cool Whip!
Thinly slice potatoes to cover the bottom of a greased baking dish or cake pan about 3/4 inch deep. Season with salt and pepper. Mix diced meat (ham, sausage or bacon) into potatoes. Thinly slice eggs and cover potato/meat mixture. Make a medium white sauce and add enough cheese to make sauce a light yellow. 1 1/2 cups white sauce with 3 slices cheese covers an 8 by 8 inch pan. Sprinkle paprika over top. Bake 30 to 45 minutes in oven until heated through.
Blend melted chocolate with condensed milk and mix well. Stir in nut meats or coconut. Drop by teaspoon on greased baking sheet and bake in moderate oven (350°) for 15 to 20 minutes. Yield: 4 dozen cookies.
Prepare macaroni and cheese dinner as directed on box. Brown meat and onion in margarine. Stir in soup and milk. In a greased 1 1/2-quart casserole, layer half of dinner and meat mixture. Repeat layers. Bake at 350° for 25 minutes.
Mix chicken with soup and sour cream. Spread in casserole dish. In a separate bowl, mix butter and crackers. Spread cracker/butter mixture over top. Bake at 325° for 30 minutes.
Prick pie shells all over and bake in 400° oven for 12 to 15 minutes. In large skillet melt butter over medium heat. Add onion and cook until tender. Thaw spinach; drain and squeeze out by hand. Add spinach to onions and cook and toss until all moisture has evaporated. Remove from heat. Mix remaining ingredients in a bowl, then add spinach to cheese and mix until it looks like marble; turn half into each pie shell. Bake at 350° for 40 to 45 minutes until top is golden and filling is set. Remove from oven and serve warm or cool. (To lighten, use light Ricotta cheese and no butter.)
Parboil whole squash, split and remove pulp, leaving a thick shell. Chop pulp and onion; saute together in a little margarine or butter. Mix in stuffing mix and fill squash shells. Put shredded cheese on top. Bake in at 350° oven until hot and bubbly and cheese is melted.
Brown hamburger meat, salt and pepper and add chopped onions. Add tomatoes, beans, soup and rice. Stir well and heat for about 10 minutes. Serve over your favorite chips (Doritos, etc.).
Place together in blender the vinegar, oil, water, paprika, salt, pepper and onion. Blend together until onion is quite finely chopped. Add parsley and give just a whir to mix.
Combine the ham and the bread. Saute the onion and celery in 1 tablespoon margarine until wilted. Mix sauteed vegetables with the ham and bread crumb mixture.
Mix pudding, Tang and undrained pineapple until dry ingredients are dissolved. Add drained fruit cocktail and any fresh fruit you desire. Chill.
Saute ground beef with onion; drain. In a lightly greased container (10-inch pie pan or 9-inch square), layer the following: refried beans with sausage, meat mixture, taco sauce, chilies, Cheddar cheese, Monterey Jack cheese. Bake for 30 minutes at 350°. Top with sour cream before serving. Serve with tortilla chips.
Cream butter and sugar until light; add eggs. Beat well after each egg is added. Add jam and beat well. Add sifted flour, soda, salt, cloves and allspice, alternately with buttermilk, beating until smooth. Stir in raisins and nuts. Pour into 9-inch layer pans. Bake at 325° for about 35 minutes. Frost with caramel frosting.
Mix above together; pour in 2 unbaked shells. Bake 10 minutes at 400°, then turn oven to 350° for 20 minutes.