HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Put all dry ingredients in a large bowl and stir well. Add raisins and stir. Then add egg and oil. Gradually add buttermilk until you have a firm, but not stiff, dough, like biscuit dough.
Gradually add sugar to eggs, beating well after each addition. Beat in shortening. Sift together the flour, baking powder and salt. Combine milk and flavoring. Add dry ingredients to sugar mixture alternately with milk mixture. Mix well after each addition. Chill dough. Turn out on floured pastry cloth and knead 3 to 4 times to form ball. Cut in half. Roll each half 1/3 inch thick. Cut donuts. Allow to stand 5 to 10 minutes. Fry in deep fat. Makes approximately 30 donuts.
Beat eggs; add oil, sugar, vanilla and zucchini. Mix well. Sift dry ingredients and add to first mixture, mixing well. Add nuts and raisins or dates. Bake in greased pan for 1 hour at 350°.
Mix water, eggs, shortening, salt and sugar. Add yeast mixture. Add flour and mix well. Let rise once and punch down. Knead very little and form into rolls or loaves. Bake at 425° for 13 to 15 minutes.
Mix sugar, milk, cocoa, and oleo in pan. Bring to a boil. Cook 1 minute. Remove from heat. Add oats, vanilla, peanut butter, and coconut. Drop by teaspoons on wax paper. Nuts may be added, if desired.
Take 1 package of cookie mix and slice thin on bottom of 9 x 13-inch baking pan. Mix cream cheese, eggs, vanilla and sugar. Spread this mixture over cookie slices in pan. Slice other package of cookie mix over cheese mixture. Bake at 325° to 350° for 45 minutes. Check while baking as oven temperatures vary.
Mix brown sugar and milk. Stir until the sugar is dissolved, then boil without stirring to the soft-ball stage (238° on candy thermometer). Add butter. Remove the icing until it is thick and creamy. If the icing becomes too thick, thin it with a little cream. Makes enough to frost 2 (9-inch) layers.
Mix first layer ingredients together and put into a 9 X 13 dish. Bake for 20 to 25 minutes at 370 degrees. Cool completely.
In heavy 2-quart saucepan, stir together sugar, corn syrup, water and salt. Cook over medium heat, stirring constantly, until mixture boils. Cook without stirring until temperature on candy thermometer reaches 250° or until small amount of mixture dropped into very cold water forms a ball which is hard enough to hold its shape, yet elastic. Remove from heat.
Mix all ingredients together and pour in shell and bake until brown. You can use whipped cream on top. Bake at 350°.
Combine flour and baking powder. In a small mixer bowl beat butter or margarine and cream cheese till softened and well blended. Add sugar and extract and beat until fluffy. Add flour mixture and beat until well mixed. Cover and chill for 1 to 2 hours or until easy to handle.
In a large bowl, beat eggs. Add sour cream, oil and corn; mix well. Stir in corn meal just until combined. Pour into a greased and floured heart shaped pan or a 9-inch round pan. Bake at 425° for 20 to 25 minutes. Cool 10 minutes.
Place dry, uncooked rice in a 9 x 13-inch pan, or larger if recipe is doubled. Break up bouillon cubes or granules over dry rice. Place dry onion soup, green pepper and mushrooms over dry rice. Cover with cold water. Place uncooked chicken breasts over top of all ingredients. Cover with soup concentrate in globs. Top with sliced almonds. Bake at 350° for 1 1/2 hours.
In a large saucepan, saute celery and onion in margarine; stir in water, shell macaroni, salt and pepper. Cook, stirring occasionally for 10 minutes or until the macaroni is tender. Stir in milk, corn and clams. Cook just until heated.
Blend shortening, salt and flour with pastry blender in a medium size bowl. Mixture will resemble coarse crumbs when ready. Gradually sprinkle cold water, 1 tablespoon at a time. Toss the mixture lightly with fork after each addition. To roll, place between waxed paper. For cream pies, prick single crust; bake at 425° for 15 to 20 minutes or until lightly browned.
Cook ground beef, drain, add Ro-Tel and taco seasoning (do not add water to mix). Simmer. Prepare refried beans. Grate lettuce and dice tomatoes, set aside. Mix 1 cup sour cream with 1/2 cup salsa. Set aside.
Combine sugars and half and half; cook over medium heat at a rolling boil, stirring constantly for 6 to 7 minutes. Remove from heat; add margarine and vanilla. Stir until margarine melts, then set pan in ice water; stir until icing is of consistency to spread on cooled cake. If too thick, add a few drops of milk.
Brown ground beef and drain. Add onions, celery and garlic and cook until wilted. Remove 12 outer leaves from cabbage; parboil these for 15 minutes. Drain and set aside; cut up center of cabbage (not the core) to equal 1 cup. Cook until tender and add to meat mixture with 1 teaspoon tomato paste. Add rice; mix and stuff cabbage leaves. Secure with toothpicks.
Mix cream cheese and sour cream together. Add taco seasoning and spread on good size platter. Top with shredded lettuce, grated cheese, black and green olives, tomatoes and onions. Serve with nacho or Doritos chips.
In blender, combine first 6 ingredients (kidney beans, oil, egg, honey, molasses and applesauce). In large bowl, mix dry ingredients (flour, salt, baking soda, cinnamon, cloves, allspice and nutmeg). Stir liquid mixture into dry ingredients. Fold in chocolate chips and raisins. Pour into a 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool 10 minutes; cut into 24 bars. Great for camping, hiking and skiing trips.
Drain the beans and mix all ingredients together. Let this marinate at least 24 hours. Serves approximately 10 to 12.
In small saucepan, combine honey with vinegar and salt. Bring to boil, reduce heat and simmer 5 minutes. Cool. Pour dressing over prepared vegetables and toss. Cover and chill several hours or overnight.
Heat butter and fry onion until soft. Add garlic and ginger. Fry until onion is golden. Add turmeric and chili powder, stirring for a few seconds. Add meat, frying until meat changes color. Stir in yogurt and peas. Cover and cook for 15 minutes. Add garam masala and continue cooking until meat and peas are tender.
Put popcorn in roasting pan; drizzle with margarine. Stir together taco seasoning and brown sugar; sprinkle over popcorn. Toss until combined. Bake at 300° for 8 to 10 minutes, stirring occasionally.
In large skillet heat corn oil over medium high heat. Add shrimp and garlic; saute 2 minutes or until pink. Remove from heat. Stir in wine, vinegar, mustard, salt and pepper. In large bowl, combine shrimp, pasta, artichokes, peppers, olives and green onions. Toss gently to coat. Cover; chill at least 1 hour.
Mix cottage cheese, Cool Whip, pineapple and nuts. Add Jell-O; mix well. Add nuts or fruit on top if desired. Refrigerate.
Mix broccoli, raisins, bacon and onion in bowl. In separate container mix mayonnaise, vinegar and sugar. Pour over broccoli mix. Chill one hour.
Cream sugar and shortening, add egg. Mix dry ingredients. Add to creamed mixture, alternating with milk and molasses.
Preheat oven to 400°. Beat eggs. Blend together cornstarch and sugar. Combine with eggs. Add this to the remaining ingredients. Pour into a 1 1/2-quart baking dish. Dot with 2 tablespoons butter. Place dish in a pan of water. Bake for about 50 minutes or until custard is set.
Add sugar, salt and vanilla to hot milk. Cool a little, then add to eggs which have been beaten until light and fluffy. Put bread into buttered casserole. Sprinkle with raisins, then pour the milk and egg mixture over it. Bake in moderate oven (350°) 35 to 40 minutes. Serve hot or cold.
Pour in hot brown sugar mix, stirring constantly. Cook until thick and pour in baked crust.
Mix all ingredients except chocolate chips. When well blended, stir in chips. Bake in 15 x 11-inch pan at 350° for 30 minutes.
Cook whole heads of cauliflower in boiling, salted water for 5 minutes. Drain and cut into small pieces. Arrange in a buttered casserole dish. Cream together remaining ingredients and pour over cauliflower. Bake in a moderate oven at 350° for 35 to 40 minutes. Serve hot. Serves 4 to 6.
Mix dip mix and sour cream together until well blended. Add thawed spinach and chopped water chestnuts. Mix together and serve. Can be put in center of bread bowl, if desired.
Mix cake mix, 1 egg, margarine and pecans. Pour into 9 x 13-inch baking pan. Mix sugar, cream cheese and 2 eggs thoroughly. Pour on top of cake mix. Bake at 375° for 30 minutes (350° for 35 to 40 minutes, if using a glass baking dish). Let stand to cool, then cut into bars.
Combine sugar and boiling water. Stir until sugar is dissolved. Add lemon juice and cold water. Mix well. Chill and serve over ice.
Beat last 4 ingredients well together. Pour over cheese. Bake in hot oven at 450° for 15 minutes, then turn oven to 325° and bake for 45 minutes.
In a large skillet, saute onion, green pepper and jalapenos in butter until tender. Add the rice, mushrooms and the chicken broth; cover and simmer until the rice is tender.
Place butter and seasonings in a 3-quart casserole dish. Microwave for 1 minute. Add pecan halves and stir until coated. Microwave another 8 to 10 minutes. Stir several times during cooking. Drain off any excess butter. Spread pecans out onto paper towel to absorb excess butter. Stores well in an airtight container.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar; stir into fruit mixture. Chill. Makes 4 to 6 servings.
In a large bowl, cream together the stick of margarine and the cup of sugar until light and fluffy. Add the eggs, one at a time, and beat well after each. Add the vanilla.
Mix and sift flour, sugar, baking soda, salt and cinnamon. Stir in nuts. Beat eggs slightly. Combine with oil, extract, bananas and undrained pineapple. Add to dry ingredients; mix thoroughly, but do not beat. Spoon into well oiled 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Remove from oven and let stand.
Put pecans in bottom of greased Bundt pan. Put rolls on top (about 24 frozen). Sprinkle dry pudding mix over rolls. Melt butter, brown sugar and cinnamon and pour over rolls. Cover and let sit 12 hours on counter. Bake at 350° for 30 to 40 minutes.
Cook and drain asparagus. Melt butter; stir in lemon juice and salt. Add pecans and saute 5 minutes. Serve over asparagus with lemon twist.
Preheat oven to 350°. Combine flour, oats, sugar, soda, salt and margarine, using a pastry blender to form crumbs. Press half of this mixture into an 8-inch square pan. Bake 10 minutes.
Mix margarine and sugar in a mixer until well blended. Add 1 egg at a time, beating well after each addition. Add the last 4 ingredients to the mixture and beat well. Divide the mixture into 3 equal parts in 3 (9-inch) greased and floured pans or spring-form pans. Bake at 325° until golden brown, about 20 to 30 minutes depending on oven.
Melt margarine in a 2-quart baking dish. Sift dry ingredients together in a mixing bowl. Add milk and stir into a batter. Pour this mixture over melted margarine. Pour fruit over the batter and bake 1 hour at 300°. The batter will rise to the top and the fruit will be on the bottom.
Place dates, margarine, salt, egg and vanilla in saucepan. Cook 10 minutes; cool. Add Rice Krispies and nuts. Grease hands and roll into balls. Roll in coconut.
Have all ingredients at room temperature. Mix all together using as much milk as needed for spreadability. Use electric mixer.
Mix flour, oleo and nuts. Pat in bottom of a 9 x 13-inch pan. Bake 20 minutes at 300° and cool.
In small saucepan, combine sugar, cornstarch and salt. Stir in 3 medium peeled and mashed peaches and water. Cook until thickened and bubbly. Cook 2 minutes, remove from heat. Cover surface with plastic wrap; cool. Spread 1/4 cup mixture in bottom of baked pie shell, reserve 1/3 cup of the mixture; set aside.
Cream butter and sugar in a mixer bowl. Add eggs, one at a time, beating well after each. Add flour to cream mixture alternately with 7-Up, beating after each addition. Stir in lemon flavor and beat well. Pour mixture into a greased and lightly floured 10-inch tube cake pan. Bake in a preheated 325° oven for 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool thoroughly on wire rack.
Sift dry ingredients. Cut in shortening. Mix egg and crushed pineapple	together and add to dry ingredients, stirring just until moist. Shape into bars on cookie sheet. Bake at 425° for 12 to 15 minutes. Top with glaze made with confectioners sugar.
Bake cake according to package. After cake is cooled, pour strawberry glaze over top and spread over cake. Sprinkle cut strawberries over top of glaze. Chill. When ready to serve, put 1 tablespoon of Cool Whip over each piece of cake.
Put potatoes and onion in water; cook 20 minutes. Mix sour cream, flour, salt and pepper. Add sour cream mixture, milk, bouillon, butter and celery. Cook and stir over medium heat for 10 minutes. Cook over low 5 to 10 minutes more.
Grease and flour 9 1/2 x 13-inch pan plus 8 x 8-inch pan. Mix zucchini, sugar, oil and eggs. Beat 2 minutes. Combine flour, baking powder, soda, cinnamon and salt. Add to first mix. Blend well. Add nuts. Bake at 350° for 45 to 60 minutes. Check at 40 minutes, may be done early. Enjoy. It is so good.
Cook, rinse in cold water and drain Macaroni. In large bowl, combine mayonnaise, vinegar, dill, salt and pepper. Add macaroni, cucumber, tomatoes and onions; toss to coat well. Cover; chill. Makes 6 cups.
Blend cream cheese, milk and Parmesan cheese. Add peas and potatoes. Heat on stove top in double boiler or in a casserole dish in oven.
Mix together and pour into graham cracker shell. Chill. Toppings of your choice may be added.
Melt margarine in saucepan and add onion and celery. Cook slightly and add to remaining ingredients. Pour into oblong baking dish and cook 45 to 60 minutes. Delicious!
Drain sauerkraut. Put in a medium size bowl. Add other dry ingredients and mix well. Combine oil, vinegar, sugar, salt and pepper. Pour over dry ingredients. Mix well. Chill for several hours.
In saucepan, heat margarine and garlic slowly. Discard garlic. Add scallops and cook 5 minutes. Season with salt and pepper and serve with tartar sauce and lemon wedges. Serves 4.
Toss macaroni in vegetable oil in crock-pot. Add all other ingredients and stir well. Cook, covered, on low for 3 to 5 hours. Stir occasionally. Serves 6.
Microwave chips and marshmallows for 5 minutes on Medium. Fold in peanuts and peanut butter. Butter a large Pyrex pan. Chill. Cut before fudge hardens too much.
Preheat oven to 350°. Combine corn chips, egg and water. Press into 9-inch pie plate or casserole. Bake for 10 minutes.
Combine all ingredients. Mix well. Spoon into well-greased muffin tin. Bake 15 minutes at 425°. Yields 12 muffins.
Brown meat; drain. Add onion; cook until tender. Stir in remaining ingredients, except the cheese. Cover; simmer for 30 minutes, stirring occasionally. Top with cheese.
Combine sugar, margarine and milk; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Mixture scorches easily. Remove from heat; stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan; cool and cut into squares.
Combine dry ingredients. Mix well. Cut shortening into dry ingredients with pastry blender until evenly mixed. Store in large airtight container in refrigerator for 10 to 12 weeks.
Sift flour, baking powder and salt. Cream shortening, sugar and vanilla. Add milk (alternate with dry ingredients). Beat egg whites until stiff and fold into mixture. Bake at 350° for 25 minutes.
Combine all ingredients in a bowl and chill. Serve on sandwiches or stuffed in a tomato. Yields 8 servings.
Microwave butter in glass bowl 1/2 to 1 minute or until softened. Mix in dry milk, flour, bouillon, garlic salt, thyme and pepper. Stir in sherry until mix is moistened and can be formed into a ball. Shape dough into an 8-inch roll on waxed paper or plastic wrap. Make indentations at 1-inch intervals, dividing roll into eighths. Wrap tightly and store in refrigerator. Yields 4 cups (8 recipes).
Open and separate the refrigerator biscuits. Press each biscuit into a flat 4-inch circle. Combine the cinnamon, sugar and nutmeg in a bowl or small plate. Spoon 2 tablespoons of apple on top of each flattened biscuit. Now spoon on 1 teaspoon of the sugar mixture on top of each biscuit. Fold the dough on each biscuit in half over the filling, making a half circle out of each. Preheat your oven to 375°. Next brush each side of the folded biscuits with the melted butter. Now dip or "dust" each biscuit in the remaining sugar mixture and place on a large cookie sheet. Put into your oven and bake for 15 to 20 minutes. These are really tasty! Makes 8 to 10 snacks.
Mix all ingredients. Bake at 250° until done. Turns out really good without the nuts. Really moist!
Mix cocoa and sugar. Add vanilla and milk. Cook until slightly thick. Beat a little after removing from heat. Pour on cake while icing is still warm.
Cut 1/3 off the top of oranges. Scoop out the fruit. Reserve the "cups" (the bottoms). Make chocolate pudding according to directions on package. Pour cool pudding into orange cups. Let gummy worms dangle out of the chocolate "mud, " 4 in each cup. Great for Halloween dessert!
Combine egg, broccoli, corn, salt and pepper. Melt butter in small saucepan; stir in stuffing. Combine 3/4 cup stuffing mixture with vegetable mixture. Pour into 1-quart casserole. Sprinkle with remaining stuffing mixture. Bake at 350° for 40 minutes. Serves 4.
In a bowl, combine all ingredients. Transfer to a greased 2 1/2-quart baking dish. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly.
Use large tomatoes; put salt and pepper in the flour. Roll tomatoes in flour and drop in hot oil. Fry until brown.
Cream shortening and sugar; add egg. Beat in apple pie filling. Sift together flour, salt, soda and baking powder. Add sifted dry ingredients, cheese and nuts to batter. Mix quickly and pour into well-greased loaf pan. Bake at 350°.
Heat water and milk in heavy saucepan to boiling. Remove from heat. Add potato flakes, cream cheese and remaining ingredients. Stir until blended. Cover and keep warm.
In large mixing bowl, combine flour, baking powder and shortening. Mix by hand; add buttermilk slowly as you knead dough. Flour board and roll out dough. Cut out biscuits and put on greased sheet; bake at 350° for about 15 minutes or until brown.
Blend at medium speed with electric mixer until blended. Serve with bite size pieces of fresh fruit or pound cake.
Sift together flour, baking powder, salt and soda. Cream butter and sugar. Add eggs to butter and sugar mixture, one at a time and beat well. Add alternately 1 cup buttermilk and flour mixture. Add vanilla. Bake in greased and floured 10-inch tube pan at 350° for 60 to 65 minutes.
Mix flour and salt. Beat oil and milk together. Add all at once to flour. Mix lightly with fork. Divide in half. Roll between sheets of waxed paper.
Layer steak in baking dish. Sprinkle with meat tenderizer, Worcestershire sauce and ketchup. Add bell pepper and onion rings. Cover and bake at 250° for 4 hours. If liquid gets low, add more ketchup, Worcestershire sauce and water. Keep it juicy.
Soak snake pieces in buttermilk for at least four hours. Remove and salt and pepper to taste. Batter in flour and deep fry in vegetable oil until golden brown.
Brown ground beef. Drain. Add tomato sauce and Italian seasoning. Simmer slowly for 20 to 25 minutes. Prepare lasagna according to package directions. Drain. Arrange 1 layer of lasagna in parallel strips in bottom of greased 9 x 13-inch baking pan. Top with 1/3 of meat sauce, 1/3 Mozzarella and 1/3 cottage cheese. Bake in 350° oven for 30 minutes. Let stand for 10 minutes before cutting.
Boil grits in water for 5 minutes. Drain off water and add garlic cheese, oleo and egg. Stir. Pour into casserole dish which has been greased. Cover with chips. Bake in 350° oven for 35 to 45 minutes.
Place all ingredients in pan; cook 5 minutes after it boils. Pour on bread pudding. Very good in winter.
Sprinkle cooked and sliced potatoes with sugar and vinegar and add onions, celery, pickle, salt, celery salt and mayonnaise. Toss until blended. Carefully blend in eggs and chill.
Preheat oven. Mix baking mix, milk, ham and cheese until soft dough forms; beat vigorously. Turn onto surface well floured and knead. Pat or roll dough into rectangle (10 x 6-inch). Cut crosswise into ten 1-inch strips. Place about 1 inch apart on ungreased cookie sheet. Brush strips with margarine. Bake until light brown, 8 to 10 minutes. Makes 10 biscuit sticks.
Prepare topping mix with milk and vanilla as directed on package. Whip cheese until soft, beat in sugar, then blend in topping. Pour into crust; scoop out center and mound high at edges; refrigerate. Dissolve gelatin in boiling water. Drain berries, measuring syrup	and enough water to make 1/2 cup. Stir strawberries	into gelatin.	Chill until syrupy. Spoon gelatin into pie shell, leaving a narrow rim of filling around edge. Chill until set, about 3 hours.
Mix together diced Prosciutto ham, rosemary, salt, pepper, parsley and garlic. Wipe the leg of lamb and cut slits all over with a sharp knife. Stuff each slit with the ham mixture, then push a 1/2 x 1/2-inch slice of cheese into each slit. Rub the lamb with oil (olive oil is best). Rub salt, pepper, oregano and garlic powder all over the lamb. Place in a greased baking pan and add the water. Roast in a 375° oven for approximately 30 minutes per pound until lamb is tender, basting occasionally.
Mix these ingredients and pour into ungreased 8 x 12-inch pan. Then mix 1/2 cup brown sugar with 1/2 cup chopped pecans, sprinkle over top of cake. Bake in slow oven 350° for 50 minutes.
Brown almonds and sesame seed in margarine; cool. Mix uncooked and crumbled noodles, cabbage (or coleslaw mix) and cooled nut mixture. Combine seasoning package from noodles with oil and sugar. Toss with cabbage mixture at last minute and serve. Cooked, cubed chicken can also be added with oil mixture.
Chop the first 5 ingredients all fairly fine. Add the remaining ingredients. Cook until it comes to a good boil. Can and seal.
In 9 x 13-inch pan, cut Twinkies in half. Layer in pan, cream side up. Drain pineapple and put over Twinkies. Cut bananas and cover pineapple. Mix pudding according to package directions and pour over all. Top with Cool Whip and chill.
Cook vegetables in 2 cups water. Don't drain. Melt butter and oleo in large kettle and add the chopped celery and onion. Saute until clear. Add flour and stir until blended. Add 4 crushed bouillon cubes. Add 6 cups cold milk. Stir until smooth, but don't boil. Add vegetables and liquid from vegetables. Add 1 cup diced ham, 1 teaspoon Accent, salt and pepper to taste. Heat thoroughly, but don't boil. Makes 3 quarts.
Cook mixed vegetables according to package directions; drain. Add next 4 ingredients; mix well. Spoon into a lightly greased 2-quart shallow baking dish. Sprinkle crumbs over top; drizzle with butter. Bake at 350° for 30 minutes.
Simmer all ingredients together for 1/2 hour. Pour over skinned chicken. Cover with foil. Bake until chicken is tender. Baste a couple times while baking. Uncover last 30 minutes, baste, brown.
Mix the first 6 ingredients together in a large, shallow baking dish. Sprinkle onion rings on top; bake at 350° for 1 1/2 hours.
Stir together flour and spices. Coat chicken with mixture. Lightly oil a jelly roll pan and arrange chicken. Bake at 425° for 30 minutes. Turn and bake another 25 minutes. If pan is lined with foil, clean up is easy.
Spread cream cheese in bottom of an 8 x 11-inch baking dish. Layer remaining ingredients in order listed. Heat in microwave just long enough to melt cheese.
Combine ingredients and bake at 350 degrees for 10 minutes. Stir and serve with fresh fruit.
Melt 3/4 stick butter in 9 x 13-inch pan. Pour (2) cans cherry pie filling over batter. Pour batter on top. Bake at 350° for 25 minutes or until brown. Ice with powdered sugar icing.
Beat with mixer. Add 7-Up last. Bake in 13 x 9-inch cake pan at 350° for 45 minutes.