HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, soda, salt, baking powder, cinnamon, nutmeg and ginger. Beat together sugar and oil and add eggs, one at a time. Stir in pumpkin and orange juice, or whatever liquid you want. Blend in dry ingredients. Stir in raisins and nuts. Turn into well-greased, floured loaf pans. Let stand at least 20 minutes before baking. Bake at 325° for 1 1/4 hours or until done. Let stand in pans for 5 minutes, then turn on racks to cool.
In a large frying pan, put 2 tablespoons of oil. Heat up first, then put sliced chicken breasts in until brown and slightly cooked. Then put chopped onion and bell peppers and cook for about 5 minutes.
Prepare mix according to package directions (2 cups of Bisquick and 1/2 cup milk). Knead 8 or 10 times. Roll out on floured surface to 14-inch circle. Brush dough with melted butter. Sprinkle dough with cheese. Cut in 10 wedges (like a pie). Starting at wide end, roll each to form a crescent shape. Put crescent, point down, on a lightly greased baking sheet. Bake at 450° for 10 minutes or until brown. Serve hot. Makes 10.
Heat pineapple and add gelatin. Stir until dissolved.	Let cool and add buttermilk, Cool whip, and nuts. Mix well and pour into salad mold and chill.	May use 13 x 8 x 2 inch pan. Serves 6-8.
Cover cabbage in small amount of water and cook 5 to 8 minutes or until tender. Drain well. Arrange alternate layers of cabbage and corned beef in shallow 2-quart casserole dish. Combine soup, milk, onion, mustard and salt. Pour over cabbage and corned beef. Toss cubes cut from bread slices with butter. Arrange around edges of casserole. Bake at 350° for 45 minutes. Arrange cheese slices over center of casserole and return to oven for 5 minutes.
In large saucepan, cook potatoes and onion in enough water to cover and cook on medium heat until tender. Add cubes of cream cheese. Remove from heat and stir until cheese is melted. Add soups, butter and spices. Serve hot. Top with onion bits and/or green onion tops.
Preheat oven to 325°. Grease and flour 6 mini and three 6 x 3 x 2-inch loaf pans. In a large bowl, at medium speed, beat sugar, oil and eggs until blended. In a medium bowl, stir together flour, cocoa powder, baking soda and salt. At low speed, beat flour mixture into egg mixture just until blended. Stir in chocolate chips. Fill mini pans 2/3 full and smaller pans 1/2 full. Place on baking sheet. Bake 25 to 30 minutes until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Wrap in plastic wrap and then foil.
Heat oven to 350°. Insert cloves about 1/2-inch apart into orange. Place in shallow baking pan; bake at 350° for 30 minutes. Pierce orange in several places with fork. In large saucepan, combine apple juice, lemon juice, cinnamon sticks and baked orange. Cover and simmer over low heat 30 minutes. Remove cinnamon sticks and orange. Pour into heatproof punch bowl. Makes 16 (4 ounce) servings.
Combine rice, soups, milk and mushrooms. Place in a greased casserole or pan (13 x 9-inch). Layer chicken pieces on top of mixture. Sprinkle with onion soup mix. Bake, covered, 1 hour and 15 minutes at 350°. Uncover and bake 15 to 20 minutes longer, until chicken is brown and tender. Serves 6.
Melt almond bark in double boiler or microwave, then pour over cereal, nuts and pretzels in a square keeper or large container. Mix until evenly coated, turn onto wax paper to cool and dry. Break in small pieces when dry.
Mix water, Karo syrup, and sugar in a saucepan. Boil to 310 degrees, stirring occasionally. While it's boiling, cover two cookie sheets with powdered sugar. After it reaches 310, turn off heat. Add food coloring and flavor. Stir until blended. Pour evenly into two cookie sheets and let it sit until it hardens. Crack with the end of a butter knife. Store in an airtight container.
Sprinkle diced ham, sausage or crumbled bacon and cubed Velveeta in pie shell. Beat eggs in bowl; beat in remaining ingredients. Pour egg mixture into pie shell. Bake at 425° for 15 minutes. Reduce oven temperature to 300°. Bake about 30 minutes longer or until quiche tests done. Let stand 10 minutes before cutting.
In blender cream cottage cheese until smooth. Add onion soup mix, dill weed, lemon juice and Beau Monde spice. Blend until mixed well.
For each flauta, top tortillas with 1 slice of meat and 1 tablespoon of each cheese. Roll tortilla tightly, pierce with toothpick and drop into hot oil until lightly brown. Remove to paper towel to drain.
Place breasts on foil. Put other ingredients on top. Wrap and bake at 350° for 50 minutes. Cut open top and brown additional 10 minutes. These are excellent made ahead in bulk and frozen.
Brown ground beef or turkey and set aside. Mix refried beans and Bisquick to form a paste. Use mixture to layer (form a crust) in baking pan. Layer meat over mixture followed by salsa, then cheese. Bake at 350° for 30 minutes. Serve with sour cream and chopped green onions.
Mix cottage cheese and Cool Whip. Then mix in rest of ingredients (using dry jello). Fresh strawberries may be used for garnish. For variety, use orange or lemon jello and mandarin oranges instead of strawberries.
Boil water and sugar for 5 minutes. Add fruit juice. Chill. At serving time, stir in ginger ale. (Put ice cubes in punch bowl.) Serve with assorted hors d'oeuvres.
Brown the meat; drain off fat. Add tomato sauce, garlic salt, pepper, basil and 1/2 cup water. Cover; simmer 15 minutes, stirring occasionally. In a 2-quart casserole, layer half each macaroni, cottage cheese, shredded cheese and meat sauce. Repeat. Bake at 375° for 30 minutes. Serves 6 to 8.
Mix fruit together in a baking dish. Cover with one yellow cake mix (unprepared). Pour over the top one stick of melted oleo. Bake at 375° for one hour.
Empty cake mix in large bowl. Add remaining ingredients; beat 3 minutes until smooth and creamy. Line bottom of tube pan with wax paper. Pour into pan and bake 50 -55 minutes at 350 degrees. Cool in pan 15 minutes. Remove from pan and finish cooling on wire racks.
Chop onion and ham. Combine cream cheese and grated Cheddar. Work into a large ball.
Dissolve Jell-O and salt in boiling water. Drain pineapple, measuring syrup (add water to make 1/2 cup). Stir in gelatin with lemon juice. Blend in mayonnaise and chill until thick. Whip cream and fold fruits, nuts and whipped cream into gelatin. Pour into 2 freezing trays. Freeze until firm, at least 3 to 4 hours. To serve, slice. Makes 8 servings.
Mix margarine and cream cheese; stir over heat until melted. Add Shoe Peg corn, green chilies, sugar and salt. Pour into buttered casserole. Heat at 350° until bubbly. Can be done on stove in saucepan, if you are in a hurry.
Mix all ingredients together and pour into buttered baking dish. Bake for 1 hour at 325° in 1 1/2-quart baking dish.
Boil milk with vanilla or cinnamon. When the milk is coddled, add egg yolks, 2 egg whites, 9 1/2 tablespoons sugar and pinch of salt. Beat well. Boil 4 tablespoons of sugar with 4 tablespoons of water, stirring constantly, in a flan mold, until the syrup turns into caramel. Let cool.
Heat vinegar and honey in a heavy small saucepan, over low heat, stirring until honey dissolves. Pour into a bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. (Can be prepared 3 days ahead, covered and refrigerated; bring to room temperature before using.) Makes 1 1/2 cups.
Cream together butter, sugar and beaten eggs. Sift together flour, soda, cinnamon and salt. Add dry ingredients to creamed mixture, then add apples. Mix well. Pour into 10 x 14-inch pan. Bake at 350° for about 1 hour. Test by putting toothpick in it. If comes out clean, it's done. Drizzle with powdered sugar, when cool.
Cook manicotti and drain. Stir together sour cream and cream cheese until smooth. Add turkey, onion, parsley, salt and pepper. Blend well. Spoon turkey mixture into shells. Layer in a 13 x 9 x 2-inch baking dish. Combine process cheese and milk over medium heat, stir constantly until cheese is melted and mixture is smooth. Pour cheese sauce over manicotti. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350° for 35 to 40 minutes.
Slice potatoes and place in greased 9 x 9-inch baking dish. Sprinkle with salt and pepper. Mix cream with broth and pour over potatoes. Cover and bake at 350° for 30 minutes. Uncover and bake for another 30 minutes. Sprinkle with cheese and return to oven until cheese is melted. Serves 6.
Remove yolks from egg whites; arrange whites on plate or container. Sieve egg yolks and combine with remaining ingredients except avocado; mix well. Refill egg whites with egg yolk mixture. Sprinkle with additional paprika. Garnish with avocado. Half of recipe may be stored in a container.
Mix all ingredients except dressing in large bowl. Mix dressing according to package directions. Pour over salad and refrigerate.
Lightly beat eggs, then add remaining ingredients and beat well. Pour mixture into five 6-ounce custard cups and place cups in pan containing 1 inch of hot water. Bake at 350° for 45 minutes or until knife inserted in center comes out clean. Cover and chill thoroughly.
Combine first 3 ingredients in a medium bowl. Make a well in the center of mixture. Combine milk and next 4 ingredients. Add to dry mixture, stirring just until moistened. Fold in okra and onion.
Cook chicken in the water until tender (20 to 25 minutes). Remove meat in strips; sprinkle with lemon juice, salt and pepper and toss, then set aside.
Mix butter and sugar until creamy and fluffy. Gradually mix in flour. Stir in salt, vanilla and pecans. Using a level tablespoon of dough, shape into 2-inch long fingers. Place on an ungreased cookie sheet. Bake at 350° for 15 or 20 minutes or until light brown. Remove from oven and cool completely.
Heat oven to 375°. In large mixer, combine sugar and margarine. Beat at medium speed, scraping bowl often until mixture is creamy (1 to 2 minutes). Add rhubarb, yogurt and eggs. Continue beating until well mixed. By hand, stir in flour, baking soda and cinnamon just until moistened. Spoon into paper-lined muffin pan. Bake 20 to 22 minutes. Cool 5 minutes. Remove from pan. While still warm, brush top of muffins with strawberry preserves.
Mix together cake mix, egg and 1/3 cup margarine. Bake in ungreased 13 x 9 x 2-inch pan at 350° for 12 to 18 minutes. While still hot, put marshmallows on top. Stir together Karo, 1/4 cup margarine, peanut butter chips and vanilla. Heat, stirring constantly until smooth. Stir in peanuts and cereal. Pour over marshmallow covered cake.
Brown ground beef with onion and salt and pepper. Drain off grease. Spread in greased 10-inch pie plate. Beat together until smooth (1 minute with mixer or 15 seconds in blender): milk, Bisquick and eggs. Pour over meat mixture. Bake at 400° for 35 minutes. Top with tomato slices and cheese. Bake 8 minutes longer. Cool 5 minutes before cutting.
Preheat oven to 375°. Cut biscuits into quarters and place in 11 x 7-inch baking pan. Melt butter and stir in garlic. Pour over biscuit pieces, making certain that all are well covered. Sprinkle with sesame seed. Bake 8 to 10 minutes or until biscuits spring back when lightly touched.
Brown hamburger, onion and garlic powder together and drain. Mix the rest of ingredients together except chips and cheese in slow cooker and add hamburger. Simmer for 30 minutes. Serve in bowl with chips and cheese on top.
Into bowl, sift flour, soda and salt. Add caraway seed, sugar and raisins. Mix melted butter, beaten eggs and buttermilk; stir into flour mixture. Form into a round loaf; place in round 2-quart pan. With a knife, cut a cross on top of loaf. After removal from oven, rub top with butter while still warm. Cool; wrap in foil. Bake in a 350° oven for 1 1/4 hours.
Cream the cream cheese and powdered sugar. Add peanut butter. Mix thoroughly. Add 1 container of Cool Whip until well blended. Fill pie shell. Frost with the remaining Cool Whip.
Beat egg yolks until light. Add cream and sugar; beat well. Add flour, salt and cinnamon. Roll small amount of dough at a time to a little less than 1/8-inch thick. Cut in 1 x 3-inch strips, cutting ends diagonally. Make a lengthwise slit and pull one end through. Fry in hot deep fat at 350° for about 2 minutes or until slightly brown. Drain on paper towels. When cold, sprinkle with powdered sugar.
Beat margarine and sugar until smooth. Add cream cheese and continue beating. Add eggs, one at a time. Combine flour with baking powder and add with soft cream cheese. Add flavorings. Bake in tube pan for 1 1/2 hours at 300°.
Mix sugar, water, syrup and salt in 2-quart bowl. Cover bowl loosely with Saran Wrap so steam can escape. Microwave on High for 5 to 6 minutes until boiling. Uncover and microwave on High for 8 to 10 minutes until hard-ball stage is reached. Drop small bit into cold ice water to see if it will form a hard ball. Beat egg whites until stiff. Slowly pour hot syrup over egg whites. Have electric mixer on high speed. Add vanilla flavoring. Continue to beat at last 6 to 7 minutes until candy holds shape. Drop by small teaspoons on wax paper. Cool.
Combine first 6 ingredients in a Dutch oven. Bring to boil; cover and simmer for 10 minutes or low heat. Add surimi, bamboo shoots and mushrooms. Simmer until heated through. Sprinkle with scallions.
Beat egg, add flour. Add 1\2 of the milk, blend. Add remaining milk, cheese, salami, onion, salt and pepper. Grease 9-inch glass pie plate. Pour mixture. Sprinkle with parmesan cheese. Bake at 425° for 10 min. Turn oven to 350° and bake for 25 min.
Mix all the ingredients and pour over the roast. Bake at 300° for 3 hours.
Beat egg and water and blend with rest of ingredients. Dip meat or vegetables and fry until golden brown. Great for boneless chicken breast.
Cut up dates and marshmallows. Cut up nuts (not too fine). Melt chocolate and butter and pour over rest. Press in large pan. Let cool. Cut in squares. (Mixing up with your hands is much easier.)
Sift flour, sugar, salt and baking soda. Add vanilla, eggs and oil. Mix all ingredients together in large bowl. Add cherries and nuts. Bake in ungreased pan at 350° for 30 to 35 minutes.
Dip tomato in boiling water; peel, remove seeds and chop. Remove seeds and chop green pepper 1/2 inch. Peel, remove seeds and chop cucumber. Chop green onion.
In a glass 13 x 9-inch pan, spread cream cheese. Top with chili and add green chilies evenly. Sprinkle with shredded cheese. Bake until hot and cheese is melted or may be heated in microwave.
Grease and flour 9-inch pie pan, generously. Combine all ingredients in bowl. Mix well. Pour into pie pan. Cook at 350° for 45 to 50 minutes.
Mix ingredients and pour into pie crust. Invert 2nd crust and seal the two crusts together. Bake for 1 hour at 350° or until crust is brown.
Drain all fruit and place in a 2-quart buttered baking dish. In a small mixing bowl, combine cornstarch, curry powder, cinnamon and sugar. Sprinkle sugar mixture over fruit.
Cream butter and sugar until light and fluffy. Add eggs and sour cream, mix well. Combine flour, baking powder, soda, salt and nutmeg. Add to batter and mix well. Pour into greased and floured 13 x 9 x 2-inch baking pan. Combine brown sugar, pecans and cinnamon. Sprinkle half of mixture over cake and swirl through batter. Sprinkle the rest on top. Cover and chill overnight. Uncover and bake in 350° oven 35 to 45 minutes.
Slice beef into very thin strips. In medium skillet over medium high heat, heat oil. Add beef and cook until beef is browned and juices evaporate, stirring often. Add soup, broth, water and worcestershire. Heat to a boil. Stir in pasta. Reduce heat to medium. Cook 15 minutes or until pasta is done, stirring often. Stir in sour cream. Heat through.
Mix oleo, peanut butter, white and brown sugar. Then add water, flour, soda, baking powder and salt. Mix well, then add chocolate chips; mix again. Spread in greased 9 x 13-inch pan. Bake at 350° for 20 minutes. You can sprinkle additional chocolate chips on top while hot to frost. Cut in bars.
Mix well, first 4 ingredients. Melt in double boiler, milk and caramels. Pour 1/2 of cake mixture in 9 x 13-inch glass dish and bake at 350° for 15 minutes. Remove from oven. Put caramel mixture over cake. Sprinkle chocolate chips and pecans over this and pour the rest of cake mixture on top. Bake at 350° for 20 to 25 minutes.
Cover beans with water in a 4-quart stockpot. Bring to a boil; boil 10 minutes. Drain, reserve liquid. Heat oven to 325°. Place half of bacon and half of onions in bottom of 4-quart bean pot or small casserole with cover. Add half of beans, remaining onions, then remaining beans; top with remaining bacon. Mix molasses, brown sugar, salt, pepper and ginger with reserved bean liquid; pour over beans. Add enough water to cover beans by 2 inches. Cover and bake 4 to 4 1/2 hours, stirring occasionally. Add up to 3 1/2 cups hot water as needed to keep beans moist. Makes 6 servings.
Cook first 4 ingredients to soft ball (235°), stirring often. Take off heat and add remaining ingredients. Beat until candy thickens. Drop on waxed paper or buttered oven liners.
Pour asparagus with liquid into blender; add all ingredients. Blend on high until smooth. Chill. Variations can include can of string beans and garlic powder or spice of your choice. A dollop of sour cream or yogurt can be added when serving.
Place in square pan the butter and vegetable oil; add cocoa to butter and oil, then water. Bring 1 cup of water to boil. Remove from heat; add flour and sugar. Add buttermilk, eggs and vanilla. Stir with fork. Pour in oblong pan (13 x 9 x 2-inch) greased and floured. Bake at 350° for 25 minutes. Five minutes before cake is done, make icing (recipe follows).
Cook all the ingredients together until garlic and parsley are done. Drop in shrimp until done. It makes a wonderful gravy. Throw the shrimp away and eat the gravy with French bread. (Only kidding! Keep the shrimp.) The gravy is wonderful. Easy easy!
Fry bacon until lightly browned. (Drain off excess fat.) Add olive oil and heat. Add chopped peppers, onion and garlic; saute for 3 to 5 minutes.
Coat a large, nonstick skillet with cooking spray; place over medium-high heat until hot. Add ground turkey and next 3 ingredients; cook until meat is browned and vegetables are tender, stirring to crumble meat. Drain and pat dry with paper towels. Wipe drippings from skillet. Return turkey mixture to skillet; add Italian seasoning and next 4 ingredients. Cover and cook over medium heat 30 minutes, stirring often. Combine egg whites, cottage cheese and parsley; set aside. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Place 5 noodles in bottom of dish. Top with half each of turkey mixture and cheese mixture. Repeat layers. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with Parmesan and Mozzarella cheeses. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes. Yields 8 servings.
Boil chicken and remove meat from bones. Add to chicken both cans of soup and mix well. Fill tortillas with chicken mixture. Pour enchilada sauce over filled tortillas. Top with both kinds of cheese and olives. Bake at 350° until cheese is bubbly.
Mix together and spread in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Preheat oven to 350°. Mix well all ingredients together. Use paper liners in tiny muffin pans. Bake 18 minutes. May be frozen in sealed containers.
Combine and cook over low heat for 1 1/2 to 2 hours.
Mix all ingredients well. Place bacon on top. Bake in a slow oven at 325° for 3 hours.
Melt margarine in a large cake pan. Add the rice. Mix the soups and milk. Place chicken on rice. Cover with liquid. Bake 2 hours at 350°.
Saute onions, bell pepper and garlic in 2 tablespoons of margarine or butter. Set aside. Brown meat in frying pan. Transfer to a large pot. Make a gravy in frying pan with drippings. You may want to thicken it with small amount of flour. Add all ingredients to meat and simmer until meat is done. Cook rice as directed on package. Cut up boiled egg, 1 tomato, pineapple, banana, raisins and coconut and place in small dishes. Serve on top of curry and rice.
Soften gelatine in cold water; add boiling water. Stir until dissolved. Add sugar, lemon juice and crushed pineapple (including juice). Chill until partially firm. Whip 2 envelopes Dream Whip according to directions on package. Fold into gelatine mixture. Spread into a 9 x 12 x 2-inch pan. Break bits of angel food cake and spread gelatine mixture. Repeat until all cake and gelatine mixture are used. Chill. Prepare third envelope of Dream Whip; spread on top of cake and cover with coconut. Chill until ready to serve.
Crust: Melt margarine and mix with cracker or cereal crumbs. Pat into bottom of 9-inch pan. Bake at 350° for 10 minutes. Let crust cool at room temperature.
Preheat oven to 350°. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). Stir in remaining ingredients. Drop by teaspoonfuls onto cookie sheet lined with aluminum foil. Place in oven and immediately turn off heat. Do not open oven door for at least 8 hours. Carefully peel cookies from foil. Yields 4 dozen.
Put all together in a large jar. Let soak in it a clove of garlic, cut into and a slice of onion. Let stand for a day or more and shake once in a while. Then remove onion and garlic. Put into bottle.
Melt 1 stick of margarine and mix with graham cracker crumbs to form a thin layer of crust in an oblong baking dish; set aside. In saucepan, cook to a custard 1 stick margarine, eggs and sugar. Cool completely and spoon over crust. Place sliced bananas over custard mixture. Spread crushed pineapple over bananas. Cover with Cool Whip and sprinkle with nuts. Top with cherries. Refrigerate for 24 hours.
In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add butterscotch chips. Stir until melted and well blended. Add orange extract and rind (can omit this). Add nuts. Pour in greased, 8-inch square pan. Chill in refrigerator. Makes 2 1/3 pounds candy.
Mix and bake cake as directed on package in greased and floured 10-inch tube pan at 350°. Cool. Split cake into 3 layers. Spread 1/3 of whipped topping and 1/3 of pie filling between each layer and on top. Chill until set.
Combine boiling water and oatmeal; cover and let stand 20 minutes. Beat until fluffy the butter and sugar; add eggs and vanilla. Add oatmeal mixture and mix well. Add sifted dry ingredients. Pour into well-greased and floured 9-inch square pan. Bake at 350° for 50 to 55 minutes. Do not remove from pan. Top immediately with frosting.
Spray Bundt pan. Mix first 5 ingredients; set aside. Mix vinegar, syrup, water and vanilla; set aside. Cream margarine, oil and 1/3 tablespoon sugar. Alternate dry ingredients and wet ingredients into creamed mixture. Pour into Bundt pan. Bake at 350° for 40 minutes.
Put 2 scoops of ice cream in a tall glass. Fill the glass with grape soda. Stir. You can also make an Orange Cow by using orange soda or a Brown Cow using root beer or cola.
Saute onion and bell pepper in butter. Cook broccoli until done. Add onion and pepper. Add all 3 soups. Add 3 cans of water. Add 1 jar Cheez Whiz and 1/2 jar of salsa or jalapeno Cheez Whiz. Heat and serve.
Cream butter. Add sugar and continue to beat until light. Add vanilla and flour; fold in nuts. Shape into balls on ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Roll in confectioners sugar while hot. Makes about 3 dozen.
Place ingredients in layers in a low bowl and sprinkle a little salt and pepper as you go. Layer lettuce, green pepper, celery, onion, water chestnuts and frozen peas. Press peas down tightly. Spread a layer of mayonnaise over all. Place slices of tomatoes on top of mayonnaise. Sprinkle with grated cheeses, then crumble cooked bacon and chopped hard-boiled eggs over top. Refrigerate for 24 hours.
Mix eggs and pie filling. Add dry cake mix. Spread in greased cookie sheet. Bake at 350° for 30 minutes. Cool. Spread with icing.