HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix baking mix, cheese and 1/2 teaspoon garlic powder and mix well. Add milk and mix until soft dough forms. Beat vigorously by hand 30 seconds. Drop dough by spoonful onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix melted butter and 1 teaspoon garlic powder and brush over warm biscuits before removing from cookie sheet.
Mix first 4 ingredients and let stand 20 minutes, then blend remaining ingredients. Bake at 350° about 1 hour. It can be baked in 2 loaf pans or 1 large angel food pan. Ummmmm. So good with whipped cream.
Bottom: Mix together cake mix, butter and 1 egg. Pat into bottom of 9 x 13-inch pan.
Arrange potatoes and carrots in a vegetable steamer over boiling water. Cover and steam 8 minutes. Add yellow squash and zucchini. Cover and steam 2 minutes, or until crisp-tender. Place vegetables in serving bowl. Combine butter and remaining ingredients; pour mixture over vegetables, tossing gently. Makes 6 servings.
Combine baking soda, flour, sugar and butter (cut into small pieces) to make crumbs. Put into a 9 x 12-inch baking dish or pan. Save 1 1/2 cups crumbs for top. Put cherries on top of crumbs. Top with the 1 1/2 cups crumbs. Bake at 350° until brown, 35 to 40 minutes. (Pan is better to bake in.) Cut into squares.
Grease and flour one large or two small bread pans. Cream sugar and oil. Add the eggs one at a time and beat until thick and creamy. Add soda, baking powder, salt, spices and beat well to blend. Add one cup of flour and mix in well. Add grated carrots and the other 1/2 cup flour. Bake at 350° for 40 to 50 minutes.
Put chicken pieces in casserole dish and shake dry French onion soup over so all pieces are well covered. Place, well covered, in refrigerator. Leave a minimum of 4 hours, but better if left 8 hours.
Combine ingredients; pour into pie shell. Bake at 400° for 15 minutes. Finish baking at 350°.	When a silver knife stuck in within an inch of center comes out clean, it is done. Cook for 45 minutes to 1 hour.
Brown steak pieces in a small amount of oil. Add soups and cans of water. Cook 1 1/2 to 2 hours, until tender. Thicken gravy with flour and water. Also makes great beef and noodles.
Brown ground beef, onion and pepper. Add ketchup, mustard and brown sugar. Mix well.
Boil ham in water. Add 1/2 cup margarine. Salt to taste. While ham is cooking, make dumplings. Mix like making biscuits. Roll out real thin and cut in squares. Drop into boiling ham. Put in large baking dish and drop eggs around in this. Roll out top for crust and put on top. Place 1/2 cup margarine on top of crust. Bake in oven until brown at 450°. If too thick, add a little milk.
Heat potatoes on High. Let stand 5 minutes; peel and slice. Meanwhile in 9-inch baking dish, heat butter, green pepper and onion 3 to 4 minutes on High until vegetables are tender; add sliced potatoes.
Place each half chicken breast on ham slice. Wrap in a slice of bacon and secure with toothpicks. Place bundles in baking dish. With wire whisk, stir soup or soups well until smooth and pour over chicken bundles, covering completely. Bake, uncovered, at 250° for 2 1/2 hours or until golden brown on top. Serve with rice, noodles, etc. Serves 4 to 6.
Mix together and add enough milk so pancakes spread out nicely in pan. Fry until brown and crisp. Serve warm with applesauce, maple syrup or honey.
Grease a 9 x 13-inch baking pan. Layer potatoes (skin on), onions, garlic salt, pepper, sausage and cheese. Cover with greased foil (eliminates sticking). Bake at 375° for 60 to 70 minutes.
Beat ingredients, following Solomon's instructions with Proverbs 23:14. Makes 2 loaf cakes.
Pour over 1st mixture. Put 1 (8 ounce) Cool Whip on top. Refrigerate overnight if you wish.
Combine crumbs, 3 tablespoons of sugar and oleo, and press into bottom of 9-inch pie pan. Set aside.
Cream together oleo and sugar. Mix in mashed bananas and eggs. Sift dry ingredients together. Stir into banana mixture. Add water and vanilla. Mix well.
Simmer onions and celery in butter until tender. Add to corn bread, white bread, eggs, sage, salt and pepper. Mix well, adding broth as needed. Stuff in turkey. May bake in pan in 350° oven until lightly browned.
Preheat oven to 350 degrees. Place carrots, celery and onion in a shallow oven proof dish. Dot with butter and sprinkle with the sugar, ginger and mace. Pour 2 c. of broth into the bottom of the dish. Cover tightly with aluminum foil. Bake for 2 hours. Remove vegetables from the oven and transfer them along with any liquid, to a large pot. Add 4 c. of broth. Bring to a boil, reduce heat to medium and simmer for 10 minutes partially covered. Cool slightly. Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. Season with salt and pepper. Add some of remaining broth for thinner soup, if desired. Garnish with sour cream and chives.
Place vinegar, salt and pepper in salad bowl. Mix well to dissolve salt. Add olive oil and mix well.
Beat eggs; add sugar, corn syrup and salt and mix well. Stir in oleo, vanilla and pecans. Pour into pie shell and bake at 350° for 45 to 55 minutes. Is done when knife inserted comes out clean. Serves 8.
Combine mayonnaise, cheese, milk and salt. Mix well. Add all remaining ingredients except lettuce. Chill several hours or overnight. Add additional mayonnaise just before serving if desired. Serve on lettuce. Makes 4 servings.
Spray baking dish with Pam. Cover bottom of dish with generous layer of potato chips. Cover potato chips with thin sliced onions. Sprinkle with cheese. Mix 1 can soup with 1 can water and pour over all. Top with crushed potato chips. Salt and pepper to taste. Cover loosely with aluminum foil and bake 30 minutes at 350°. Uncover and cook about 20 minutes longer.
Bake cake as directed on package. Use a 9 x 13-inch pan. While still warm, poke holes in the cake using toothpicks. Pour pineapple and juice over cake. Mix pudding, cream cheese and milk (will be thick). Spread over pineapple. Top with Cool Whip. Cover and chill before serving.
Preheat oven to 350°. In pie plate arrange tortilla chips in a single layer. Spoon a little salsa over each chip. Sprinkle with cheese. Put in oven to melt cheese 4 to 5 minutes. Cool 1 minute. Makes 20 servings.
Melt caramels with milk and very small amount of paraffin wax over low heat, stirring constantly. Add pecans, drop by teaspoon on wax paper. Melt Hershey bars with small amount of paraffin wax and dip caramels (using toothpick) into chocolate; put on wax paper. Go at a fast pace so chocolate won't harden.
Mix and bring to a boil first 3 ingredients. Place dill and cloves in a heat-proof container. Quarter cukes lengthwise and fill container. Pour hot liquid over cukes and let stand for approximately 12 hours at room temperature and then refrigerate.
Stir milk, one tablespoon at a time, into cream cheese. Mix in salad dressing, onions, horseradish, pepper and Worcestershire sauce. Stir in tuna. Sprinkle with paprika. Cover and refrigerate at least one hour.
Saute onion and mushrooms. Combine all ingredients in a 13 x 9-inch glass casserole along with cooked spaghetti. Bake in oven at 350° for 30 minutes.
Spread crushed pineapple in a 9 x 13-inch baking dish. Spread the canned pie filling over the pineapple. Sprinkle the cake mix over the pie filling. Cut the margarine in chunks and place on cake mix. Sprinkle chopped nuts over top. Bake at 350° for 30 minutes.
Brown meat; follow directions on taco mix package. Serve ingredients in separate bowls. Let everyone assemble individual salads or layer in a large bowl as follows: lettuce, chips, meat, cheese, tomatoes, onions, salsa and sour cream.
Blend all, except coconut, in blender for 5 minutes. Stir in coconut. Pour in greased and floured 10-inch pie dish. Bake for 40 to 45 minutes at 350°.
In saucepan, heat butter; add eggs and sugar. Mix well, stirring constantly. Blend in dates; reduce heat to low. Add flour, stirring and cooking until thick. Remove from heat; add vanilla, nuts and Rice Krispies. Mix well. Cool for 2 hours.
Put first 5 ingredients in a pan and cook until it comes to a full boil. Add remaining ingredients; mix well. Drop by spoonfuls onto wax paper and let set.
Boil first 3 ingredients for 1 1/2 minutes. Take off of heat. Add oats, peanut butter and vanilla; mix well. Pour on buttered cookie sheet.
Stem and thoroughly crush about 1 pint strawberries and measure 1 cup into large bowl. Grind very fine (do not peel) about 1 pound rhubarb. Measure 1 cup and add to berries. Thoroughly mix sugar into fruit; let sit 10 minutes. Mix water and pectin in small saucepan. Bring to boil and boil 1 minute, stirring constantly. Stir into fruit and stir about 3 minutes. Ladle quickly into containers. Cover at once with tight lids. Let stand at room temperature until set (may take up to 24 hours). Store in freezer. Makes 5 cups.
Heat oil gently and stir in flour. Stir continually and cook for several minutes. It should not be allowed to get lumpy. Add hot liquid slowly, still stirring, until desired consistency is reached. Other seasoning may be added.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes or until golden brown. Tastes like pecan pie!
Select firm, smooth sweet potatoes. Bake uncovered in 425° oven until soft; cool, peel and slice in half and place in buttered pan or baking dish. Sprinkle generously with white sugar, then drizzle generously with white Karo. Sprinkle lightly with lemon juice. Dot with butter or margarine. Bake at 425° for 30 to 45 minutes or until bubbly.
Cook broccoli according to directions on package. Drain. Mix the soup, mayonnaise, eggs (slightly beaten), shredded cheese and salt. Place all ingredients, except corn flakes, in a 2-quart Pyrex casserole. Crush corn flakes and place on top. Cook, covered, at 350° for 45 minutes.
Place lettuce, cauliflower, onion and bacon into a large bowl. Mix salad dressing, cheese and sugar. Mix thoroughly with lettuce mixture about 1 hour before serving.
Mix all together in a container with lid (to store as well). Serve by using 2 to 3 heaping spoonfuls (to taste) and hot water.
Dissolve yeast in lukewarm water; set aside. Mix flour, sugar and soda. Cut in shortening. Add yeast and buttermilk; mix. Place desired amount of dough on floured cloth. Pat out. Cut with a biscuit cutter. Let warm to room temperature, about 1 hour. Bake 10 to 15 minutes at 350°. Place remaining dough in fridge for future use. Will keep 8 to 10 days.
After spinach has drained, squeeze any remaining moisture out with hands. Mix with other ingredients and chill overnight. Best when served with Hawaiian bread.
Put Cool Whip in a large bowl. Drain canned fruit. Add fruit to Cool Whip and stir. Add coconut and stir. Add marshmallows and stir. Chill and serve.
Combine ingredients except ham and cheese. Spread mixture on a 10 x 12-inch sheet of wax paper. Arrange ham on top, leaving a small space around edge. Place cheese on top of ham. Starting from short end, roll up jelly-roll style. Seal ends and edges. Place seam side down in baking pan. Bake at 350° for 1 1/4 hours. Place rest of cheese on top; cut in triangles. Return to oven about 5 minutes until cheese melts.
Boil and stir constantly until thick; takes about 15 minutes. Add 2 teaspoons vanilla. Store in refrigerator.
For crust, mix the butter, flour and pecans. Bake at 350° for 20 minutes. Let cool.
Cream together sugar and Crisco. Add all remaining ingredients and bake in a greased 9 x 9-inch pan at 350° for 45 minutes.
Cook pasta, sausage links and ground sausage (ground sausage should be cooked as if browning hamburger). Drain tomatoes and cut up into edible chunks. Grind or dice cheese. Layer ingredients into casserole dish in following order: pasta, cheese, tomatoes and ground sausage. Layer until dish is full. Top with sausage links and remaining cheese. Bake at 350° for 20 minutes or until cheese is melted.
Boil rhubarb, lemon juice and sugar until mushy. Strain if desired. Add jello and vodka. Freeze. To serve fill glass with slush and add 7up.
Prepare pudding mix following package directions. Pour into 4 dessert dishes. Chill for short time, if desired.
Combine first 4 ingredients in large Ziploc bag. One at a time, dip chicken breast in buttermilk, then place in bag and shake to coat. Place in pan coated with nonstick spray. Cover and bake at 350° for 25 minutes. Uncover and bake for 20 minutes more.
Slice bananas into large bowl.	Beat until well-mashed. Add remaining ingredients. Blend, then beat at medium speed of electric mixer, for 2 minutes. Pour into a well greased and floured 10-inch tube or Bundt pan.	Bake at 350° for 60 or 70 minutes. Cool in	pan at least 15 minutes. Remove from pan. Finish cooling on rack.	Sprinkle with confectioners sugar, if desired.
Add sugar to fruits and then add Cool Whip and marshmallows. Blend together and chill. Serve on lettuce leaf, if desired.
Melt butter in a stockpot. Pour in onions; cook until soft. Add pumpkin and broth. Cook for 30 minutes at a slow simmer. Remove mixture and blend in food processor. Put back in pot. Add hot sauce and nutmeg to taste along with pepper. Cook 15 minutes. Add cream and bring just to a boil. Serve immediately with chopped chives on top.
Toss together. Press in 9 x 13-inch baking pan and bake for 12 minutes in 350° oven. Cool.
You will need 5 (5-inch) soups bowls or 5 (1 1/2 pound) Dinty Moore stew cans.
Prepare pasta as directed on package, adding broccoli to water during last 3 minutes of pasta cooking time; drain.
Cook rigatoni according to box instructions; drain with cool water. Chop peppers, black olives and green onions into pieces. Mix macaroni and vegetables in large bowl. Pour Italian dressing over mixture. Sprinkle with salad seasoning. Refrigerate overnight. Add tomato right before serving.
Place bread cubes in bottom of greased 9 x 13-inch baking pan; sprinkle with 1/2 cheese, then crumbled sausage or ham. Beat eggs; add milk and spices. Pour over ingredients in pan and sprinkle rest of cheese over. Drizzle melted butter over all. Refrigerate overnight. Cover loosely with foil and bake at 325° for 45 minutes to 1 hour, until eggs are set. Serves 6 (x 4 for "Firehouse serving).
Soften cream cheese, then mix in shrimp and cocktail sauce. Chill and serve with chips or crackers.
Mix in a large bowl. Beat eggs, then add the other ingredients, one at a time, beating well after each ingredient is added. Bake at 325° for 1 1/2 hours. Bake in a tube pan that has been well-greased and floured.
Cook together until hard ball stage (stringy). Pour over pecans. Stir until all are coated.
Beat Eggs, add Sugar, Flour and drained Juices. Place in pan and cook until thick like pudding. Cook Orzo during this time according to package directions. Rinse in cold water. Combine Orzo and fruit juice pudding mixture; stir well. Refrigerate overnight. Add Fruit, Cook Whip and Nuts the next day.
Combine cake mix, pudding mix, eggs, water and oil in a large mixer bowl. Blend, then beat at medium speed of electric mixer for 2 minutes. Set aside 1/4 cup coconut and cover. Stir remaining coconut into batter.
Place mushrooms in medium bowl; add enough warm water to cover mushrooms completely. Let stand 30 minutes; drain. Squeeze excess water from mushrooms. Remove and discard stems. Slice caps into thin strips. Combine cornstarch, bouillon granules, additional 1/4 cup water, soy sauce and sesame oil in small bowl; mix well. Set aside.
Brown beef in large skillet and drain. Add seasoning mix, corn, beans, tomato sauce and water. Bring to boil. Pour into 2 1/2-quart casserole. Prepare cornbread mix with egg and milk. Pour over chili mixture. Bake in 400° oven for 15 to 20 minutes or until cornbread is browned.
Lightly coat an 11 x 7 inch baking dish with nonstick cooking spray. Arrange chilies in dish and top half of each with Jack cheese and turkey (cut as necessary to fit chilies). Fold edges of chilies together and place seam side down in dish. In a medium bowl, combine flour, baking powder and salt. In another bowl, whisk together the milk and eggs. Add this to the flour mixture, beating until smooth. Pour over the chilies. Bake at 450° for 15 minutes. Remove from oven and turn off the heat. Sprinkle the cheddar cheese over the top and return to the oven 1 minute to melt the cheese. Serve immediately.
Grease bottom of a 9 x 13-inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, melted butter and 1 egg. Press into pan.
Beat egg white. Add light brown sugar and vanilla. Stir in pecans until well coated. Place on cookie sheet. Bake at 350° for 5 to 6 minutes.
Cut steak in thin strips; brown in butter. Stir in water, jelly, lemon juice and gravy mix. Heat to boiling; sprinkle with parsley flakes. Makes 4 servings.
Simmer pineapple and sugar. Bake cake at 350°, punch holes then cover with pineapple. Mix pudding as directed. Add coconut, then spread over pineapple. Cover with Cool Whip. Sprinkle with nuts.
Mix all ingredients together. Put into ice cream churn. Pour ice around inside of churn. Cover with rock salt.
Heat soup and milk just until well blended. Arrange potatoes, onions and soup in layers in buttered casserole. Cover and bake at 375° for 1 hour. Uncover and bake an additional 15 minutes.
Brown meat, then add onion. Add beans and seasonings; cook for 30 minutes. Serve hot, along with cornbread or crackers.
Cook ground beef and onions in skillet over medium heat until browned, stirring to crumble. Drain off any grease. Spoon beef into 8-inch square baking dish. Top with pizza sauce and cheese. Combine Bisquick mix, milk and eggs; beat until smooth. Pour mixture over casserole covering evenly. Set oven at 400° and bake for 35 minutes. Makes 6 servings. I serve a tossed salad with this casserole.
Pour boiling water over oatmeal and let stand 10 minutes. Add sugars and oleo. Stir until oleo is melted. Add eggs and mix well. Sift together dry ingredients and add to sugar mixture. Mix well. Add 6 ounces chocolate chips.
Melt butter over low heat in a 3-quart saucepan. Add milk and sugar; mix well. Boil for 3 minutes; remove from burner. Add Marshmallow Creme and peanut butter. Mix thoroughly. Pour into a 9 x 13 x 2 1/2-inch pan. Cool approximately 1 hour before cutting.
Cook macaroni. Drain. Rinse with cold water. Add onions, celery and shrimp. Add mayonnaise and dressing to mixture. Mix thoroughly.
In a bowl, combine flour and next 5 ingredients (set aside). Beat sugar and oil. Add eggs, water and pumpkin. Beat well. Add dry ingredients to egg mixture and blend. Add nuts. Pour into greased loaf pans. Bake at 350° for 55 to 60 minutes. Let cool for 10 minutes before removing from pans.
Mix all ingredients and cook 3 minutes in a heavy saucepan on medium heat. Be careful not to burn. Drop on wax paper and knead in food coloring to desired color. Can be divided into several pieces before coloring to make several colors. This is great to keep at home for small children!
Cook the carrots in a minimum amount of water (I usually cover the bottom of the pot to about 3/4 inch and put the carrots in a steamer). Pour off the juice from pineapple and add cornstarch. Mix together the carrots and pineapple and add brown sugar. Cook until tender. Add pineapple juice and cornstarch. The juice becomes thickened and glossy. Add a small amount of lemon juice (1 to 2 teaspoons). Serve with beef, ham, chicken or fish.
Dissolve jello in boiling water. Add marshmallows until dissolved. Add cranberry sauce, nuts and pineapple. Refrigerate.
In bowl cream butter and sugar until light and fluffy. Gradually add dry ingredients and molasses; mix well. Chill 2 hours. On lightly floured surface, roll out dough to 1/8-inch thickness. Using 3-inch cookie cutter (heart shaped), cut out cookies. Place on greased baking sheet. Bake at 350° for 8 to 10 minutes or until golden brown.
Cook ground beef in oil until meat turns white. Add onions and green peppers. Cook until slightly browned. Add tomatoes, corn, salt and chili powder. Cover and simmer 45 minutes. Cook noodles and drain. Combine with meat mixture. Stir in grated cheese. Bake in 2 two-quart baking dishes, covered, for 45 minutes at 350°. Serves 9.
Gently layer ingredients in order listed in a 9 x 13-inch pan. Do not stir or mix. Bake for 1 hour at 350°. Very good over ice cream.
Dissolve Jell-O in pear juice and bring to a boil. Cool. Mix cream cheese and add Jell-O mixture to that.
Make the cake according to box. You need to make two 8 or 9-inch layers. Make vanilla pudding according to box. Put in 8 to o12 drops green food coloring. Blend ingredients. Cover mixture and chill for at least 1 hour or until you are ready to use it.
Cut up and boil chicken until done. Cool and remove meat from bones. Chop or cube chicken finely.
Crumble sausage in skillet and brown; drain off fat. Put sausage into a deep pan. Return 2 tablespoons of fat to the pan and saute the onion with the sausage. Add the potatoes, salt, pepper, basil and water. Cover and simmer 15 minutes. Stir in creamed corn, corn and liquid and evaporated milk. Cover and heat almost to boiling. Serve with French bread and a salad.
Fry onion in oil but do not brown. Cool. Add string beans and tomatoes to pan and fry all. Dip shrimp in egg and place in original pan. Stir-fry until golden brown. Set aside.
Combine all ingredients and blend thoroughly. Chill. Makes about 1 1/2 cups.
Leaving skin on potatoes, cook in a pressure cooker for 20 minutes or until soft. Insert knife into center of potatoes to check if done. Cool potatoes. Remove skin and cube. Hard-boil the eggs and cool them. Chop eggs and add to potatoes along with onion. Mix with mayonnaise. Start with 1/2 a jar and add more if desired. Add salt and pepper to taste.
Freeze cherries in ring. Pineapple and grapefruit juice cans should be equal. Mix honey, pineapple and grapefruit juices. Add gin or vodka. Add ginger ale and top with sliced fruit and cherries frozen in ring. Enjoy.
Boil sugar and water for 2 minutes. Add salt and cornstarch, dissolved in a little cold water. Boil and stir until clear and smooth. Melt chocolate in a little hot water; add to syrup. Cook for 3 minutes. Remove from heat; add vanilla. Serve hot.
Thaw Rhodes bread dough and let rise per instructions. Roll out dough and rub with oleo. Sprinkle with salt, pepper, oregano, garlic powder and slightly with oil. Sprinkle with Parmesan or Romano cheese. Cover with pepperoni slices. Spread grated Mozzarella cheese over top. Roll up and pinch ends shut. Lay on greased cookie sheet and brush with an egg. Sprinkle with garlic salt. Bake at 350° for 30 minutes.
Cook eggplant with onion in a small amount of salted water until done, and drain. Beat 1 egg and add to milk, pour over toast cubes and allow to set a few minutes. To eggplant add cheese, butter, black and red pepper. Top with grated cheese. Bake at 350 degrees for 15 to 20 minutes.
Put all ingredients in a blender. Blend on high for 1 minute. Drink immediately.
Grease baking sheet. In heavy 3-quart saucepan, stir together corn syrup, sugar, water and margarine. Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to a boil. Continue cooking, without stirring, until temperature reaches 280° on candy thermometer or until small amount dropped into very cold water separates into threads which are hard, but not brittle. Gradually stir in peanuts; continue cooking, stirring frequently until temperature reaches 300°. Remove from heat; stir in baking soda. Immediately pour mixture onto baking sheet. Spread mixture evenly to edges of sheet. Cool. Makes about 1 1/2 pounds.
Melt 1 stick of butter in bottom of pan. Knead the flour, Crisco, milk, salt and baking powder after mixing together. Roll out dough and spread out peach pie filling on dough. Take and roll dough into a jelly roll, then cut slices and lay in pan. Sprinkle with cinnamon. Mix water, sugar, vanilla flavoring and lemon juice. Pour over the slices and bake at 350° for 55 minutes.
Drain off some of broth and add chicken soup, English peas, pimentos and butter. Also add onion and bell pepper and put in casserole dish with grated cheese on top. Cook in medium oven until bubbly.
Mix jello, boiling water, and 7-UP well. Chill until partially set. Add crushed pineapple (well drained). Add marshmallows and sliced bananas.