HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. In a small mixing bowl, beat all ingredients at low speed until moistened. Spoon batter into muffin tins lined with paper liners or just greased. Bake for 17 to 22 minutes or until lightly browned. Makes 12 muffins.
Mix cottage cheese, Cool Whip and orange jello until thoroughly mixed. Add 2 cans of mandarin oranges (drained) and stir until well blended into mixture. Stir in miniature marshmallows. Refrigerate a few hours before serving.
Using scissors, snip bacon in small pieces into 2-quart casserole. Microwave 3 to 4 minutes, stirring after 2 minutes. With slotted spoon, remove bacon pieces to paper towel to drain. To bacon drippings, add sugar, cornstarch, salt, pepper and vinegar. Microwave on High 3 to 4 minutes until thick. Add vegetables and onion. Stir well; cover. Microwave 6 minutes on High, stirring after 3 minutes. Let stand 10 minutes before serving to blend. Sprinkle bacon pieces on top. This is even better reheated!
Mix all together and put in baked pie shell or vanilla wafer pie crust. Chill and serve at once.
Beat eggs with sugar in bowl. Add oil, water and pumpkin; mix well. Mix in flour, soda, cinnamon and salt. Stir in dates and walnuts. Spoon into 3 greased and floured loaf pans. Bake at 350° for 1 hour. Remove to wire rack to cool. Yield: 30 servings.
In a large pan, cook ground beef until browned; season with garlic salt. Add onion and cook until limp or browned. Add water, undrained beans, tomatoes, tomato sauce and taco seasoning mix. Simmer, covered, about 15 minutes. Just before serving, add diced avocado. Pass grated cheese, sour cream and corn chips for topping on each serving. Serves 10.
Mix ingredients at least 8 hours before you need to serve. Serve cold. Serves 8 to 10 people. Great for picnics or dinner parties.
Brown sausage in a jumbo (rectangular) electric skillet or Dutch oven. Add 2 cups water. Bring to a boil; cover and simmer 20 to 25 minutes. Stir in cabbage pieces and add additional water as needed to keep it moist. Cover and simmer until cabbage is tender. Cabbage will greatly shrink as it cooks. Season to taste with salt and pepper.
Roll crescent rolls out on cookie sheet; bake as directed. Mix cream cheese, sour cream and Ranch dressing. Spread on cooled crescent rolls. Chop fine any or all of the veggies. Press veggies into cream cheese mixture. Top with shredded Cheddar cheese. Refrigerate overnight. Cut into bite-size pieces.
Mix flours, baking powder and salt and set aside. In mixer bowl, combine sugars, oil and eggs. Beat. Mix in rind and juice. Stir in flour mixture. Do not beat. Stir in cranberries and nuts. Bake in 2 greased loaf pans at 350° for 1 hour. Freezes well.
Peel the eggplant and cut it into finger size strips. Salt the eggplant generously. This will be rinsed off later. Let the salted eggplant set in a colander for about 20 minutes. The salt helps pull the bitterness out of the eggplant. Rinse well and wipe dry. Place the flour into one bowl. In another bowl, beat the eggs with the milk and Tabasco. Dip the eggplant into the flour, shaking off excess, and then into the egg mixture. Coat with the bread crumbs. Place on a rack so that the crumb coating will dry slightly. Heat the oil to 375 degrees. Fry the eggplant strips, turning as needed until delicately browned. Drain on absorbent paper and serve with Carnival Dip (found in this section).
Cook first 11 ingredients 1 minute. Add shrimp or scallops and cook 2 minutes. Add next 2 ingredients and cook 2 minutes. Stir occasionally. Stir in beer and cook 1 minute. Serve over rice.
Combine all ingredients and pour into pie shells. Bake at 350° for one hour. Makes 2 (9-inch) deep dish pies.
Cook onions in butter until transparent. Mix other ingredients with onions. Put in casserole dish. Top with buttered bread crumbs. Bake about 30 minutes at 350°.
Saute onion and celery in 4 tablespoons butter in a large skillet until clear (do not brown). Remove to mixing bowl. In same skillet saute mushrooms and liver in 4 tablespoons butter. Add to mixing bowl. Add onion and bread seasoning until all combined. Pour 2 to 3 cups broth over mixture. Bake at 325° in covered casserole. Uncover last 30 minutes to brown top.
Have all ingredients measured and handy to mix. Mix in order given. Bake in oblong greased pan (13 x 9 x 2-inch) at 475° for 20 minutes. Let sit a few minutes before cutting.
Mix together; form into small balls and then flatten with fork. Let set in freezer until cold. Then dip in melted chocolate. Keep cool.
Dissolve jello with boiling water (1 1/2 to 2 cups). Add all ingredients. Freeze. When ready to serve, thaw partially. Take out of freezer at least 2 hours prior to serving. Add 1 to 1 1/2 liter 7-Up.
Mix the eggplant, stuffing mix, egg, cheese, milk and onion; mix well together. Pour into a casserole dish. Top with 1/2 cup stuffing mix. Bake at 350° for 35 minutes. Serves 12.
Combine crushed cookies with 1/3 cup melted butter. Press into a 13 x 9 x 2-inch pan. Spread with softened ice cream. Cover and freeze.
Sprinkle meat on both sides with tenderizer. Pierce deeply with fork. Mix all other ingredients, except peppercorns; let stand for 2 to 3 hours (or overnight), turning every half hour. When ready to grill, pound in peppercorns. Grill 15 minutes on each side. Slice diagonally 1/2-inch thick.
Beat cream cheese and sugar. Add Cool Whip, pineapple and nuts. Pour into graham cracker crust. Refrigerate.
Cream cheeses, mayonnaise and seasonings. Add artichokes and lobster. Bake 30 minutes at 350°. Serve with tortilla chips or crusty bread.
Cook broccoli. Remove chicken from bones. Dilute cheese soup to a cream sauce. Place ingredients in layers, ending with sauce. Sprinkle almonds. Bake 35 to 40 minutes at 350°.
Cook your onion and squash until tender. Mix soup with pimento and all ingredients together. Sprinkle your stuffing mix in the bottom of a casserole dish. Place all ingredients in dish and cook for 45 minutes at 350°. The last 5 minutes, place grated cheese and rest of stuffing on top. Heat until melted.
Sift flour, baking powder and salt. Blend shortening with peanut butter (to make a softer cookie, add extra peanut butter) in mixing bowl. Add brown sugar, creaming until light and fluffy. Add egg and vanilla; beat well. Blend dry ingredients; mix. Shape into balls. Use 1 teaspoon for each. Use ungreased pan. Flatten with fork crisscross fashion. Bake at 375° for 10 to 12 minutes until gold.
Cream butter; gradually add sugar, beating until fluffy. Stir in vanilla. Gradually add flour. Mix well. Chill dough. Shape into balls or sticks. Place on ungreased cookie sheet and bake at 350° for 12 to 14 minutes.
Combine soup, broth, rice, celery, salt and pepper. Bring to boiling. Reduce heat. Cover and simmer until rice is tender. Yields 4 to 6 servings.
Make nutty peanut butter sandwich. Lightly spread outside sandwich with margarine or butter. Pan-fry sandwich in frying pan until crisp on outside.
Preheat oven to 350°. In a large bowl, combine flour, oats, 3/4 cup sugar and margarine. Mix until crumbly. Reserve 1 1/2 cups crumb mixture, pressing remainder firmly in bottom of 13 x 9-inch baking pan. Bake 15 minutes.
Take chicken off bones. Make chicken gravy by putting chicken broth in a medium saucepan and heat to boiling.
Saute first 7 ingredients. Add 1 can chicken broth. Simmer until done. In food processor, blend chicken mixture with mayo and cream cheese. Line glass pan or baking dish with bacon strips. Add chicken mixture and fold over bacon strips to cover. Bake 45 to 50 minutes at 350°. Serve with garlic bread.
Mix all together, except peppers. Halve peppers and clean. Put meat mixture in each half and put in baking pan. Bake at 350° for 1 hour (covered) and 10 minutes (uncovered).
Saute onions with margarine in saucepan over medium heat until tender, but not brown. Stir occasionally. Add precooked rice, salt, pepper and liquid. Bring to a boil, uncovered. Cover and simmer gently 3 minutes. Add beans. Serve with shredded cheese on top. Makes 4 to 6 servings.
In large bowl, combine first 9 ingredients. Pour into a 9 x 12-inch baking dish. Combine eggs and milk. Pour over chicken mixture. Spread soup over all. Bake at 350° for 40 minutes. Sprinkle cheese over casserole and bake additional 5 minutes.
Brown chops in Crisco. Mix all other ingredients in saucepan; simmer until thick. Arrange chops in pan and pour mixture over chops. Bake, covered, at 325° for 1 1/2 hours.
Combine salad dressing, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, onion, celery and pickle. Mix lightly. Chill. Makes 6 servings.
Cut squash in half. Remove seeds. Bake at 350° for 45 minutes or until skin is tender. Remove strands with a fork. Toss lightly with salt, pepper and butter. Season with Parmesan or Italian seasoning or serve hot with spaghetti sauce for a delicious lo-cal spaghetti dinner.
Fry ground beef and green pepper. Drain off grease. Mix first seven ingredients in crock-pot and cook on low for 4 hours. Add on top 1 1/2 cups Cheddar cheese.
Spray baking dish with Pam. Salt and pepper both sides of pork chops. Lay in baking dish. Combine lemon juice, brown sugar, ketchup, water and Worcestershire sauce and pour over chops. Bake at 350° for 1 to 1 1/2 hours until done.
Dissolve yeast in water and set aside. Mix flour, sugar and soda. Cut in shortening. Add milk and water-yeast mixture to flour mixture and mix well. (Dough will probably be quite sticky.) Dough may be covered in plastic wrap and refrigerated until ready to use or may be prepared for baking.
In Dutch oven or a large kettle, saute onion and green peppers in oil for 5 minutes or until soft. Stir occasionally. Add beef or turkey; cook slowly until lightly browned. Stir often, breaking meat apart. Add in tomato sauce and remaining seasonings. Cook tightly covered over low heat for about 20 minutes. Add beans; stir well. Simmer uncovered for 20 to 25 minutes. Serve over cooked rice or use for another favorite, chili dogs.
Preheat oven to 375°. Sift together flour, baking powder, baking soda and salt into a bowl. Cream butter and sugars in large bowl until light and fluffy. Beat in eggs and vanilla. Mix in sifted ingredients, 1/3 at a time. Stir in oats and nuts. Drop dough by heaping teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake for 12 minutes or until golden brown. Cool cookies on baking sheet 1 minute.
Rub the mixing bowl with a piece of garlic. Add cream cheese, milk, crab meat, lemon juice, salt, pepper and Tabasco sauce. Combine all ingredients.
Mix up pudding. Blend in cream cheese and Cool Whip. Garnish with crushed Oreo cookies. Let set in refrigerator.
Drain corn. Add beaten egg yolk. Stir in pancake mix and fold in beaten egg white. Slide by spoonful into hot oil to brown. Turn once.
Saute onion and celery in butter. Add mushroom soup, broth, soy sauce, pepper sauce and pepper. Add the chicken and simmer a few minutes. Pour into 1-quart casserole; sprinkle with chow mein noodles and nuts. Bake for 20 minutes at 350°.
Dissolve yeast in a little warm water. Heat milk to melt shortening. Add sugar and cool to lukewarm. Warm water; add salt. Combine all ingredients. Add flour to make a non-sticky dough. Cover and let rise in warm place. Punch down and make into buns. Let rise again and bake at 350° for 20 to 30 minutes according to size of buns.
Steam chopped pepper and onions for 15 minutes. Add oil and meat and cook for 15 minutes longer. Add salt, paprika, garlic and tomatoes. Cook until meat is tender, approximately 1 hour. Simmer slowly for longer time to enhance flavors. Drain sauerkraut before adding. It may be rinsed, if desired, before adding. Simmer for 15 to 25 minutes longer. Top each serving with sour cream. (This can be prepared in a crock-pot/slow cooker.)
Cook potatoes until tender. Drain well. Let cool. Saute chopped onion in oleo. Add soup, salt and pepper. Mix well. Start with a layer of potatoes then mushroom mix. Add cheese slices; repeat in layers. Bake at 350° for 40 minutes.
Place diced rhubarb in greased baking dish (8 x 8 x 2-inch). Sprinkle with sugar. Prepare cake mix as directed on box and pour over rhubarb. Sprinkle with dry Jell-O. Pour boiling water over Jell-O. Bake at 350° for 30 minutes.
Cook squash in small amount of water and mash. Mix together all ingredients except milk. Heat milk to boiling point. Add mixture. Put in greased casserole and bake at 375° for 45 minutes in deep dish.
Beat milk and eggs together. Then add sugar, salt and vanilla. Beat a little again and bake in unbaked pie shell. Is good plain or put berries or peaches or coconut (1/2 cup) in.
Boil macaroni until done. Rinse and drain macaroni. Put in bowl. Drain tuna, then mix all of the ingredients with tuna and macaroni. Chill and serve on a bed of lettuce.
Mix all together well. Warm in oven at 350° until warm through. Spread on crackers.
Melt butter in top of a double boiler; add water and vanilla. Pour butter mixture over sugar and combine well with your hands. Work in coconut. Pinch off small pieces of mixture and shape into balls. Refrigerate for about 1 hour. Remove from refrigerator and roll each piece in cinnamon. Refrigerate again.
Mix and top with 10 ready to bake canned biscuits (look for lowest in fat grams). Cut each biscuit into 4 pieces and flatten them. Cook until biscuits are brown at 350°. May double recipe.
Mix flour and salt together. Add oil and water gradually. Knead until the mixture is smooth and easy to handle. Add more flour as needed. To color, knead in food coloring. To store, place in an airtight container in the refrigerator.
Put flour, soda, baking powder, salt and sugar in large bowl. Cut in Crisco. Blend in measuring cup eggs, vanilla and milk. Add eggs, vanilla and milk to dry mix. Add more flour if needed to make nice dough. Roll out on floured board to 1/16 inch thickness. Cut out shapes; place on ungreased cookie sheet. Bake 6 to 8 minutes at 400°. Remove, cool and ice. These store well.
Cook bacon and cut up. Brown hamburg and onion. Mix bacon, hamburg, onion, beans, sugar, ketchup and salt. Mix well. Bake at 350° for 1 1/2 hours or slow in crock-pot.
Brown hamburger in small amount of oil. Add onions. Cook until tender. Add remaining ingredients and simmer very slowly for 5 hours, stirring occasionally. May be made ahead of time and frozen.
Brown meat and onion in large skillet. Drain. Add all other ingredients, mixing well, and simmer 20 to 30 minutes, uncovered. Spoon onto buns.
Mix oatmeal, butter and boiling water in saucepan. Cover. Remove from heat. Let set 20 minutes. Add sugars and eggs and beat well. Sift flour, soda, cinnamon and nutmeg together. Add to the oatmeal mixture. Beat well. Bake in greased and floured 9 x 13-inch pan for 30 to 35 minutes at 350°.
Soak beans overnight. Then cook with diced onion until soft with beans barely covered with water. Do not drain. Mix with ketchup, syrup, salt and pepper and put into a casserole dish. Fry chops until pink and slightly brown. Push these to the bottom of the casserole dish and place bacon strips on top. Bake at 350° for 1 hour.
Combine flour, sugar, baking powder, baking soda and salt in large mixing bowl. Cut in butter until mix resembles coarse meal. Stir in fruit bits. Add buttermilk and stir until combined. Turn dough out onto floured surface. Knead gently 1 minute. Form dough into a 6-inch ball. Place on greased baking sheet. Flatten slightly so that center mounds and outer edge of ball is about 1 1/2-inches high. With a sharp knife, cut a cross 1/2-inch deep in top of bread, or score into wedges. Bake at 350° above oven center 35 to 40 minutes or until toothpick inserted in center comes out clean. Makes 1 round loaf. Serves 8. Preparation Time: 1:00.
Heat oven to	350°. Grease well and flour pan. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar, continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder and salt into another bowl. Add oil, half of the milk and flavoring.	Beat 1 minute on medium mixer speed or	150 strokes by hand. Add remaining milk and egg. Beat one more minute.
Mix all ingredients. Bake in greased oblong pan at 425° for 15 to 20 minutes.
Dip beef in flour. Saute in onions and mushrooms until brown. Add 1 can beef consomme and wine. Simmer until tender. Add sour cream. Serve over rice or egg noodles.
Combine sugar and sour cream. Cook over low heat. Stir until soft ball stage (240°). Remove from heat. Add vanilla. Stir until only medium warm.	Add pecans. Stir well coating each pecan half. Place pecans individually on waxed paper. Yield: 6 cups.
Soak beans overnight in water; drain and rinse. Pour water on beans until just covered. Add salt pork. Bring to a boil and then let simmer until beans are tender. Add sugar and bake in oven at 350° until they start to thicken, about an hour; or, you can cook in crock-pot all day. Add sugar about half way through the day.
In saucepan, mix soup, milk and vegetables. Over medium heat, heat to a boil. Cover and cook over low heat for 15 minutes, or until vegetables are tender, stirring occasionally. Stir in cheese until cheese is melted.
Dissolve Jell-O in 2 cups boiling water. Mix frozen lemonade according to directions on can and add to Jell-O mixture. Add pineapple juice. Stir thoroughly. Chill. Pour over ice in punch bowl.
Preheat oven to 350°. In large bowl, cream sugar and butter; mix in flour and salt. Press 3/4 of mixture into 9 x 12-inch baking pan. Warm jam slightly in microwave; spread over base. Sprinkle remaining crumb mixture over top. Bake for 40 minutes. Makes 24 bars.
Mix all ingredients together. Refrigerate for 12 hours or overnight. Bake at 350° for 45 minutes. Use a 9 x 13-inch pan. Serves 6 to 10.
Combine flour, baking powder, salt, pudding, butter, egg and milk; beat for 2 minutes. Pour into a greased 9-inch deep dish or regular pie pan. Lay peach slices over batter. Combine cream cheese, 1/2 cupful of sugar and 3 tablespoons of peach juice. Beat for 2 minutes. Spread evenly over top of cake, leaving 1 inch around edge. Combine 1 tablespoon of sugar and 1/2 teaspoon of cinnamon. Sprinkle over top. Bake at 350° for 30 to 35 minutes. Serves 8.
Preheat oven to 400°. Grease pan. Mix batter. Roll out and cut biscuits. Place in pan. Bake until golden brown. Makes 12 biscuits.
In skillet, heat bacon drippings. Blend brown sugar, vinegar, water, salt and pepper. Insert whole cloves into onion and add with shredded cabbage and sliced apples to skillet. Cover and reduce heat. Cover and stir until cabbage is tender, 25 to 30 minutes.
To make dressing, beat eggs; add milk. Pour over bread crumbs. Add the onion and seasoning. Work butter into mixture, mixing thoroughly.
Spray a 9 x l3 pan with cooking spray. Combine dry cake mix, 2 beaten eggs and oleo. Spread this mixture into the pan. Sprinkle pecans, coconut and chocolate chips on top of crust. Mix cream cheese, 3 eggs and sugar. Pour on top of cake. Bake at 350° for 45 mins.
Mix with wooden spoon, then work with your hands. Wrap with Saran Wrap and refrigerate overnight. Roll out a section at time, 1/8-inch thick, on a floured board. Cut into squares 2 x 2 1/2-inch. Fill with filling in center of square. Fold over and seal lightly, like a small turnover. Bake at 350° on a greased cookie sheet 12 minutes or until light brown. Sprinkle with powdered sugar after cooled. Makes 5 or 6 dozen cookies. Can be made large, if desired. Any flavor Baker's cookie filling can be used.
Cook and drain spaghetti. Meanwhile, dice and cook bacon until almost crisp. Remove from pan and reserve. Drain all but 2 tablespoons bacon drippings from skillet. Add butter or margarine, garlic and onion to pan and cook over low heat until onion is soft but not brown. Discard garlic clove. Put hot spaghetti in large bowl. Add eggs, parsley, cheese and pepper and stir until well mixed. Add cooked onion with pan drippings and bacon pieces. Makes 4 servings.
Stir together flour, sugar, baking powder, salt, cinnamon and orange rind. Stir in rhubarb and nuts. Combine milk, eggs and melted butter. Make a well in center of dry ingredients and pour in milk mixture. Mix gently, only until dry ingredients are moistened. Pour into greased 9 x 5-inch loaf pan. Bake in preheated 350° oven 55 to 60 minutes.
Mix first 5 ingredients. Either cook and cool peas or empty the box of frozen peas onto a towel to absorb moisture as they defrost. Mix tuna, celery, onion and water chestnuts to mayonnaise, along with thawed peas. (Peas should be thawed some to avoid excess water in the finished salad.)
Grease or line 12 muffin cups. In a bowl, beat egg with juice, oil and vanilla. Stir in flour, sugars, baking powder and salt just until flour is moistened (batter will be lumpy). Stir in nuts and apple. Fill prepared muffin cups. Sprinkle with cinnamon/sugar. Bake at 400° about 20 minutes or until golden brown. Immediately remove from pan.
Mix jello in separate oblong baking dishes. Only mix hot water as directed on package and set in fridge. When set, cut in 1/2-inch squares.
After following instructions in Proverbs 23:14, pour batter into well-greased loaf pans and bake for 50 minutes at 325°. Cool and slice after a few of John 11:9.
Melt margarine or butter; set aside to cool. Mix eggs and sugar; add margarine or butter. Add flour, buttermilk and vanilla. Beat on medium with mixer for 2 minutes. Pour into 2 slightly thawed pie shells. Bake for 50 minutes at 325°. Serve warm or cold.
Wash cauliflower. Cut flowerets into bite size pieces. Layer lettuce, onion, cauliflower and bacon in a 3-quart bowl. Combine mayonnaise and sugar. Mix well. Spread evenly over top, sealing to edge of bowl. Sprinkle with cheese, chopped lettuce and onion. Cover salad tightly and refrigerate 24 hours. Toss gently before serving. Yields 8 to 10 servings.
To sifted flour add baking powder, soda, salt and nuts. To melted shortening add, 1 T. water and sugar-cool. Add egg and vanilla to sugar mixture and stir. Stir in flour mixture gradually. Spread in greased 8x8 pan and sprinkle with chocolate chips. Bake in oven 20-25 minutes (do not over bake unless you want bricks). Cool in pan.
Mix graham crackers with melted butter and x sugar. Set aside. Whip the cream cheese, 1 cup of sugar and vanilla. Whip the cream or Milnot and mix with cheese. Add pineapple and the jello. (If you use pineapple jello, leave pineapple out.) Pour into crust.
Preheat oven to 350°. Sift flour, baking powder and salt; set aside. Cream the margarine, sugar and vanilla until fluffy. Add eggs, one at a time. Slowly mix in dry ingredients. Divide dough in half. Into half, mix the melted unsweetened chocolate. Pinch off about 1/2 teaspoon each plain and chocolate dough. Roll together to achieve a marble effect. Roll in sugar. Space 2-inches apart on ungreased cookie sheets and bake about 10 minutes.
Brown hamburger, sausage and onion. Drain grease from ground beef. Put in crock pot; add cheese, picante sauce and soup. Simmer in crock pot until cheese has melted, stirring occasionally. Serve with Tostado chips.
Soak meat in sauce overnight. Cut meat into lean, 3/8-inch wide strips, 6 inches long. Remove all fat so it will not turn rancid. Cut meat with the grain. Soak all night. Salt and pepper one side only. Place toothpick through end of strip and hang from top oven rack with foil on bottom rack. Set oven at lowest setting. Leave door ajar to let moisture out. Leave meat in 10 to 12 hours, until meat is dark and no moisture.
In heavy-bottomed pot, add rice and milk. Cook at medium heat until rice is tender (may need to add more milk, as needed, until rice is done). Stir occasionally. When done, add sugar, raisins and almonds. Stir well. When mixture is cooled, add ground cardamom and the rose essence. Serve chilled.
Cook pepper, onion and garlic in butter. Add tomatoes. Cook spaghetti. Add sauce and boned chicken to spaghetti. Cook 1 hour. About 10 to 15 minutes before serving, add the mushrooms, pimientos and cheese.
Mix all the ingredients and stir well. Store in refrigerator until chilled, about 2 to 3 hours.