HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients in a large bowl. Make a well in center of mixture. Combine apple and next 3 ingredients and stir well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 12 muffin cups sprayed with cooking spray. Bake at 400° for 28 minutes or until a wooden pick comes out clean. Remove from pans immediately. Let cool on a wire rack.
Mix together. Top with 2 cups crushed corn flakes, mixed with 1/4 cup melted butter. Bake in 11 x 12-inch pan at 350° until light brown on top, 1/2 to 3/4 hour.
Dissolve jello in boiling water. Add tomato sauce, lemon juice, salt and grated onion. Cool. Add remaining ingredients. Pour into ring mold or individual molds.
Cook noodles. Drain and set aside. Beat eggs, sugar and extracts until light in color and frothy. Add sour cream, cottage cheese and milk. Beat lightly until blended. Add noodles. Stir until blended. Pour into buttered baking dish (9 x 13-inch).
Combine 1 teaspoon sugar, salt, yeast, 1/2 cup water and eggs; mix 2 minutes on low speed. Set aside. Combine flour, 1/2 cup sugar, 2 cups water and shortening in a large mixing bowl. Mix for 3 minutes (I mix by hand). Add yeast mixture; mix 3 minutes at medium speed. Cover; let rise in warm place for 3 hours or until doubled. Punch down; cover. Refrigerate overnight. Roll out as needed. Let rise. Bake at 400° for 10 to 12 minutes. Dough may be refrigerated for up to 4 days.
Break up lettuce into small pieces. Place in large bowl. Add cheese, onions, chili beans and tomato. Before serving, add crushed Fritos or Doritos and Catalina dressing.
Wash squash; halve and clean out seeds. Rub oil all over squash. Put in a shallow baking dish and add water to halfway of squash. Sprinkle a small amount of brown sugar over squash. Cover baking dish and bake at 350° for 1 hour or until tender.
Cook broccoli 5 minutes; mix all ingredients and put in greased baking dish. Sprinkle with more stuffing crumbs and dot with butter. Bake 45 minutes at 350°.
In a large skillet, saute onion and green pepper in oleo until tender. Add tomatoes, mushrooms, olives and oregano. Add beef. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through. Yields 12 servings.
Into mixing bowl, blend peanut butter, powdered sugar, cream cheese and 1 tub of Cool Whip. Blend with mixer at low speed. Spoon mixture into pie crust. Top with Cool Whip. For best results freeze 3 to 4 hours before serving. Makes 2 pies.
Place the cinnamon and cardamom in cheesecloth. In a large saucepan, combine all ingredients. Add the cinnamon and cardamom. Bring to a boil. Reduce and simmer 15 minutes. Remove spice bag. Float slices of fruit and sticks in bowl. Makes 18 (4 ounce) servings. (Good for people who don't like apple juice.)
Crumble bread in baking dish. Place sauteed vegetables on top, then the tuna and layer of cheese. Mix milk, beaten eggs, thyme and salt. Pour over top with Parmesan. Bake 35 to 40 minutes.
Dissolve yeast in warm water. Measure sugar, salt and oil into big bowl. I also add to dry ingredients a little onion salt and a little garlic powder to give added flavor. Mix all together. Let rise 20 to 30 minutes. Grease cookie sheets. Spread dough and top with favorite toppings and bake at 450° for 15 to 20 minutes.
Wrap chicken in foil and steam in oven until tender, about 1 hour. Bone and cut chicken into large pieces. Cut tortillas into 1-inch squares. Combine soups, milk or broth, chili salsa and onion. Butter flat baking dish, place layer of tortillas, a layer of chicken and a layer of sauce. Repeat. Top with cheese. Refrigerate overnight or several hours. Bake at 300° for 1 to 1 1/2 hours. Flavor with taco sauce, if desired.
Melt butter in shallow baking pan. Stir in other ingredients. Roll chicken in butter mixture to coat on both sides. Arrange in a single layer in same pan. Bake at 375 degrees for about 1 hour. Serve over cooked rice to which you have added mushrooms and sliced water chestnuts.
Cook and stir ground beef until brown; drain. Stir in taco sauce and heat. Toss lettuce, green pepper, tomato, olives, cheese and chips. Spread beef mixture and salad dressing over the lettuce mixture. Serve immediately. Yield: 8 servings.
Heat oven to 350° (325° for glass). Lightly spoon flour into measuring cup; level off. In large mixer bowl, combine first 4 ingredients; mix at low speed until crumbly. Press 1 1/2 cups crumb mixture into ungreased 13 x 9-inch pan. Reserve 1/2 cup crumb mixture for topping. To remaining crumb mixture, add remaining ingredients; beat 1 minute at medium speed until well blended. Spread over crumb crust. Sprinkle with reserved crumbs. Bake 30 to 40 minutes until golden brown. Cool; cut into bars. Makes 3 to 4 dozen.
Cream sugar, cocoa and butter. Add remaining ingredients. Mix well. Bake in greased 9 x 13-inch pan at 350° for 35 minutes. While hot, spread 1 pint marshmallow cream on cake. Cool.
Prepare the macaroni and cheese per directions on box. Brown ground beef in skillet with onions and drain. Mix in vegetables, catsup, water, mustard; cook until vegetables are crisp and tender, 10 minutes or so. Add cheese; stir until melted. Mix in macaroni.
Boil pasta according to directions. Add frozen vegetables and cook 2 minutes more. Drain and place in casserole dish. Add cream sauce and toss well.
Melt butter in double boiler. Add Karo, brown sugar, Eagle Brand and vanilla. Cook until smooth.
Cover onions, cucumbers and peppers with ice and wait until melted. Combine sugar, vinegar and celery seed. Drain water and pour on vinegar mixture. Wait 3 days. Will keep in refrigerator 6 months.
Mix first seven ingredients together well. Add next five ingredients and mix again. Add oats, raisins and nuts (if desired) and blend with a spoon. Spoon onto ungreased cookie sheet. The size of cookies depends on you. Bake at 375° for about 10 minutes or until light brown. Makes 5 or 6 dozen.
Mix ingredients together. Use 2 or 3 teaspoons per cup of hot water (suit individual).
Heat oven to 325°. Lightly grease two 17 x 14-inch cookie sheets. In large bowl of electric mixer, beat butter, sugars, egg and vanilla at medium-high speed unti fluffy. Reduce mixer speed to low; add flour. Increase mixer speed gradually and beat just until blended. Stir in nuts and chocolate. Drop heaping tablespoonfuls dough 2 1/2-inches apart onto prepared cookie sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.
Mix together flour and salt; dissolve yeast in warm water. Mix all together and knead. Cover and let rise in warm place for about 1 hour. Punch down. Line pizza pan. Top with favorite toppings. Bake in hot oven (500°) for 10 minutes.
In a food processor, chop garlic and nuts; set aside. Blend marjoram, parsley, basil, butter and olive oil. Puree 20 sun-dried tomatoes. Chop 5 sun-dried tomatoes. Add all ingredients together, including grated Parmesan cheese.
Melt caramels in milk in double boiler. Combine all other ingredients except chocolate chips and nuts. Press in a 9 x 13-inch pan, reserving a portion of mixture for top. Bake 10 minutes at 350°. Remove from oven and sprinkle chocolate chips on baked crust; pour on caramel mixture. Add remaining crumbs and sprinkle nuts on top. Bake 15 to 20 minutes at 350° until brown. Makes 24 bars. Yield: 15 bars.
Blend shrimp a few at a time in the blender. Empty from blender and do a few more until all are done. Mix in cheese, mayonnaise and Pet milk; add to shrimp and mix well. Salt to taste. Lemon juice, onion and garlic may be added.
Roll out pie crust; put in bottom of pie tin. Break crackers coarsely into pie shell. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers. Dot generously with butter. Sprinkle with cinnamon. Cover with top crust. Bake at 400° for 30 to 35 minutes or until crust is golden brown.
Mix flour, baking powder, baking soda, salt and sugar together. Add caraway seed and raisins. Stir in buttermilk to make a soft dough. Knead dough on a lightly floured board for about 1 minute, then shape it into a round loaf and put it into an 8-inch greased round pan. Pat flour lightly over the top surface, then cut crosswise into the top. Bake in preheated 350° oven for 40 minutes or until done. Bread should have a hollow sound when tapped. Makes 8 servings. (For heart patients.)
Combine 1 tablespoon of the flour, salt and ground peppers; toss with chicken to coat. In 10-inch skillet, cook chicken pieces in hot oil 4 to 5 minutes. Remove chicken; add onion, sweet pepper, jalapeno pepper and garlic. Cook until tender. Stir in remaining flour. Add broth, milk and Worcestershire sauce. Cook. Stir in cheese until melted. Stir 1 cup of hot mixture into sour cream; return to skillet. Add chicken; heat through (do not boil). Serve on linguine.
Cut core out of cabbage. Put cabbage into a large kettle of boiling water over high heat. With tongs, remove leaves as they wilt, about 5 minutes. Drain. Let leaves stand until cool enough to handle. Carefully cut out thick center vein from each leaf. Cool remaining cabbage and cut coarsely or chop and put on bottom and top of cabbage rolls. Saute onion in oil. Parboil cabbage as per directions. Mix chuck, pork, rice, onion, salt and pepper well. Fill each leaf of cabbage with meat mixture and roll. Secure, you can use a toothpick in each one. Line bottom of large pot with some cut up cabbage and place cabbage rolls on top. Mix 2 cans of tomato soup with 1 can of water and pour over rolls. Top with remaining chopped cabbage. Bring to boil; cover and simmer for 1 1/2 hours.
Mix first 6 ingredients together. Shape into logs with hands, about 2 inches long. Chill for one hour or more. Prepare chocolate glaze. Melt chocolate chips in a double boiler. Melt paraffin wax in a separate pan, then add to chocolate. Using tongs, dip logs into warm coating mixture. Place on wax paper to dry and cool.
Whip cream. Add marshmallows. Let set in refrigerator for 2 hours. Dissolve jello in 3 cups boiling water, then add the pineapple juice. Let set until partially set in refrigerator, then gently fold pineapple, cottage cheese and marshmallows into jello. Let set overnight in refrigerator. Serves 6 people.
Mix all ingredients except cornflakes and 1/4 cup butter. Put in 9 x 13-inch pan. Bake 45 minutes at 350°. Mix cornflakes and 1/4 cup butter. Place on casserole last 15 minutes of baking time.
Mix mayonnaise, soup, eggs and cheese and pour over drained broccoli. Put fine bread crumbs on top and pour melted butter over crumbs. Add 1/2 cup chopped onions, if desired. Bake 45 minutes at 350°.
Cream together butter and sugar. Mix in eggs and 2 teaspoons vanilla. Sift together flour, soda and salt; stir in oats. Add dry ingredients to creamed mixture and set aside while you make the filling.
Saute green pepper and onion in 2 tablespoons butter. Cut chicken breasts in cubes and add to onion and green pepper. Cook on medium for 5 to 7 minutes; stir often. Put all of this into a greased casserole. Mix Cheez Whiz, sour cream, cream of chicken and taco seasoning. Stir well until well blended. Put over chicken. Crush tortilla chips and top chicken. Bake 40 minutes at 350°. Add Cheddar cheese. Bake 5 more minutes or until cheese is melted.
Mix tuna, celery, cheese, onion, salt, pepper and mayonnaise. Spread buns with margarine; fill buns with tuna mixture. Place each sandwich on a piece of aluminum foil and fold edges securely. Place on ungreased cookie sheet. Cook at 350° until hot, about 20 minutes. Makes 24 sandwiches.
In a mixing bowl or food processor, combine the flour, oats and salt. Slowly drizzle in the oil with the motor running (or with a fork if mixing by hand). Add 3 to 4 tablespoons ice water, a few drops at a time, until mixture begins to form a ball. Pat the dough into a 9-inch pie plate (or roll between two sheets of wax paper; remove top sheet and turn pastry into pie plate, then remove second sheet of wax paper). Form a rim and flute the edges. For an unbaked pie shell, fill and bake according to recipe. For baked pie shell, prick the pastry with a fork in several places. Bake in a 400° oven until light brown, about 10 minutes. Makes 6 servings. Diabetic Exchange: 1 starch/bread and 2 fat. Calories: 159.
Mix beans and corn together. Place in bottom of large casserole dish. Mix remaining ingredients together (except crackers and butter). Pour mixture on top of corn and beans. Melt butter; mix crumbled crackers in butter and put on top. Bake at 350° for 25 minutes.
Prepare Hawaiian bread. Mix all ingredients. Pour into bread. Cover with foil and bake at 325° for 1 1/2 hours. Yum! Eat with bread or chips.
Cook broccoli according to package. Drain and stir in chicken soup, butter and salt. Break up cheese and add to mixture. Crumble Ritz crackers and add. Pour into baking dish and crumble some Ritz crackers over top. Sprinkle with paprika. Bake at 350° for 35 to 40 minutes.
Dump into cake pan in layers in order given: cherry pie filling, crushed pineapple and cake mix. Dot oleo over cake mix and add pecans. Bake at 350° for 45 to 50 minutes. Serve with whipped cream or Cool Whip.
Cook broccoli according to pkg. directions. Mix next 4 ingredients. Layer broccoli and mixture. Bake 25 to 30 minutes at 350 degrees. Add 1 pkg. Ritz cracker crumbs; top with pats of butter. Bake 10 more minutes or until brown.
Heat applesauce. Add cream cheese and stir until melted. Add lime jello (do not add water). Cool the mixture. Add coconut, pineapple chunks, salt and ginger ale. Chill until firm.
Brush a 3-quart shallow dish or pan generously with some of the melted butter. In mixing bowl, combine cornbread mix, corn kernels, cream-style corn, sour cream and butter; mix with spoon until well blended. Pour into pan. Place on center shelf of oven; bake at 350° until top is golden and crusty and knife comes out clean, 50 to 55 minutes. Remove; let cool 5 to 10 minutes before serving. Serves 6.
Cream shortening, sugar and molasses. Add eggs. Combine dry ingredients; add to shortening mixture. Form into balls the size of walnuts. Roll in sugar. Bake at 375° for 8 to 10 minutes.
Combine sugar and corn syrup in 3-quart saucepan. Cook until mixture bubbles over medium heat, stirring frequently. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies; stir until well coated. Press mixture evenly into buttered 13 x 9-inch pan. Melt chocolate chips and butterscotch morsels together over very low heat or over hot but not boiling water, stirring until well blended. Remove from heat. Spread evenly over Rice Krispies mixture. Cool until firm; cut.
Cook egg substitute until done, being careful not to brown. Put in blender. Add salt, pepper, vinegar and mayonnaise. Blend well. Set aside. Peel eggs. Cut in halves and discard yolks. Fill egg whites with egg substitute and sprinkle with paprika.
Let bread thaw overnight in refrigerator. Two to 2 1/2 hours before serving, cut bread into 18 pieces and roll into balls. Grease a 9-inch round cake pan. Combine cinnamon and sugar in bowl or Baggie and cover rolls with mixture. Place in pan and pour remaining sugar and cinnamon over rolls. Drizzle melted butter over top and let rise, covered with wax paper.
Rinse chicken in cold water. Place in large pot with bay leaf over medium heat, covering chicken with water. Cook until the chicken falls apart. Remove from heat. Remove chicken from bone and chop. Remove bay leaf. Add water to pot. Add onion and 1 teaspoon salt. Sprinkle with black pepper. When chicken starts boiling, slowly place tortilla squares until done.
Mix all ingredients except cheese and let marinate for at least 3 hours. Add a little more olive oil and vinegar, if desired before serving. Add Parmesan cheese and serve. Serves 2.
Heat oil in large skillet. Add hash browns, onion and green pepper. Cook until potatoes begin to brown. Spray a 9 x 13-inch baking dish with cooking spray. Spread potato mixture in pan. Top with ham. Pour eggs over all ingredients; season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with cheese. Cover with foil; refrigerate overnight.
In saucepan, combine brown sugar, sugar, flour, cornmeal, egg yolks, milk and margarine. Cook until thick. This takes about 25 to 30 minutes to boil down. Stir frequently. Pour filling into baked pie shell. It's great with a meringue made of the 3 egg whites and 6 tablespoons sugar. Beat until fluffy. Spread over pie and place under broiler until lightly browned. Serves 6 to 8.
Saute onions and seasoning in butter until tender. Add cream of mushroom soup, wine and all other ingredients, except crawfish tails. Simmer 5 to 10 minutes. Test for taste and add more seasoning to desired taste. Add crawfish tails. Simmer 10 to 15 minutes. Pour into partially baked pie shell. Cover top of pie with another pie shell. Brush with garlic butter. Bake until brown and bubbly in oven heated to 350°.
Melt margarine in pan. Combine all ingredients. The frozen broccoli should be thawed and drained. Bake at 350° for 25 to 30 minutes.
Mix margarine or shortening, salt, syrup, vanilla and 1 cup confectioners sugar. Add more sugar to thicken or milk to thin.
In a bowl, cream together butter and sugar. Add eggs and vanilla. Cream. In second bowl, mix together all dry ingredients. Add to butter mixture and set aside.
Mix the first four ingredients together in an 9x13 inch pan. Drizzle the margarine over the top. Bake at 350 degrees for one hour. (You may use cream of mushroom soup instead of cream of chicken.)
In 2 quart casserole, combine butter, brown sugar, corn syrup and salt. Microwave on high 3-4 minutes, stirring every minute until comes to a boil. Microwave 2 minutes more. Then stir in baking soda, vanilla and nuts. Place popped corn in a large brown paper bag. Pour syrup over popped corn. Stir well. Microwave on high 1 minute. Shake well. Microwave on high 1 more minute. Pour into container and stir to separate. Store in air tight container.
Combine water, sherry, onion, curry and salt. Bring to a boil. Add chicken pieces; simmer for 1 hour.
Cut the cake in pieces, 1 x 3-inches. Split pieces of cake in two and put strawberry preserves between.
Peel broccoli stems and quarter. Cut off fat from bacon and then cut strips lengthwise every 1/2 to 1 inch. Cook until crisp. Drain.
Mix cream cheese, picante sauce and onion together. Spread over shallow pan. Top with tomato and cheese. Serve with nachos.
Pare cucumbers and slice as thin as possible. Put in a salad bowl with onion. Sprinkle with salt, add sour cream and stir well to	coat all slices. Let stand at room temperature for 30 minutes. Stir before serving. Serves 4.
Melt chips, peanut butter and butter. Mix in a plastic bag the Rice Chex and peanuts. Pour chocolate mix on top and shake real well. Then pour in confectioners sugar. Shake well. Pour in bowl. Serve to your pups (kids).
Beat cream cheese until smooth. Add mayonnaise and mix well. Add remaining ingredients and beat well. Chill overnight.
Thaw well in refrigerator 1 1/2 to 2 days before use.
Mix together to make 1-inch balls. Brown on cookie sheet in oven, about 1/2 hour. In crock-pot, add 1 large jar of Prego spaghetti sauce and 1 can crushed tomatoes, enough to cover meatballs. Simmer 1 to 2 hours. Enjoy.
Beat egg whites until foamy and gradually add 1/2 cup sugar. Beat until soft peaks form. Cream 1 1/2 cups sugar and butter until fluffy. Add flour and milk alternately, beginning and ending with flour. Beat well after each. Fold in egg whites and vanilla. Pour into 4 greased and floured 8-inch round cake pans. Bake in preheated 350° oven for 20 to 25 minutes. Cool 10 minutes in pans. Then remove from pans and cool completely.
Arrange potatoes and onions in a 3-quart casserole dish. Sprinkle salt, pepper and flour over potatoes and toss to coat evenly. Dot butter around the dish and pour milk over top. Cover and microwave 20 to 25 minutes until potatoes are tender. Stir and rotate once during cooking. Allow to stand for 5 minutes after cooking.
Combine yeast, sugar, salt and 1 1/2 cups flour in large mixing bowl. Stir to mix. Add milk, water, butter and egg. Beat until well blended. Add remaining flour to make stiff batter. Spoon into greased muffin cups filling each about 2/3 full. Cover. Allow to rise about 30 minutes. Bake at 350° for 15 to 20 minutes.
Put all ingredients in top of double boiler.	Cook in double boiler over medium heat until caramels are melted and mixture is	 smooth, stirring constantly. Store	in glass canning jars (makes five 6 ounce jars); does not need to be pressure sealed. Will store on shelf for several months. Each jar makes 4 servings. Heat to serve (I use the microwave). It's great over ice cream.
Melt oleo in electric skillet. Place chicken pieces in pan. Mix catsup and Coke together and pour over chicken pieces. Cook 1 to 1 1/2 hours at 300°.
Brown hamburger and drain. Add drained spinach and cook until warm. Add sauteed mushrooms and sour cream, combined with mushroom soup. Fold into spinach-hamburger mixture and cook until warm. Pour into casserole dish and top with cheese. Bake at 350° until cheese is melted and slightly brown.
Boil rice until all water is dissolved. Mix eggs, sugar and milk. Pour the mixture into rice and when it comes to a boil, add 1 teaspoon vanilla and mix. Sprinkle with cinnamon. Ready to serve hot or cold.
Spread cream cheese over bottom of plate or favorite dish. Spread well drained crabmeat over cream cheese. Pour generous portion of seafood cocktail sauce over crabmeat. Serve with favorite crackers. Enjoy!
Mix ingredients in frying pan. Cover and allow to simmer for 5 minutes. Serve hot.
Mix well and pour in muffin pan. Bake 12 to 15 minutes at 375°.
Saute onion in margarine. Add corn, corn meal mix and sour cream. Put in baking dish and bake 45 minutes at 325°. Top with cheese as soon as done.
Saute first 4 ingredients. Mix in spaghetti sauce and tomato sauce. Add oregano, basil and a little brown sugar, if desired. Blend the cheeses together. Cook noodles until tender.
Mix sugar, pumpkin, oil and vanilla. Stir dry ingredients and add together with sugar ingredients. Add nuts and raisins. Bake at 350° for 12 to 15 minutes on greased cookie sheet.
Mix and stand overnight the Coleman's mustard and vinegar. Next day, beat in eggs and salt. Cook in double boiler until thick. Cool and add 1 1/2 cups of mayonnaise.
Preheat oven to 350°. Put all of the ingredients into mixing bowl. Beat about 3 minutes. Form into balls (about 24). Cook on ungreased cookie sheet about 20 minutes or until golden brown.
Boil water and drop in marshmallows. Melt Jell-O; add sour cream to mixture. Stir well. Add pineapple and nuts.
Marinate garlic a few minutes with additional 3 ounces peanut oil. Put salt and pepper generously on inside and outside of chicken. With basting brush, apply chopped garlic on inside and outside of chicken. Heat butter and oil in thick, large pan. Put in chicken and golden brown it on every side. Put in the oven for 45 minutes to 1 hour. Turn chicken around and baste every 15 minutes. Once cooked, remove chicken from pan, throw fat away and unglue the juices from the pan with a wooden spoon. Add about 6 ounces of water. Boil for 3 minutes or so, to reduce to the right consistency. Strain juices. Cut chicken in half and pour the sauce on top.
Combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla. Beat until smooth. Pour batter into an 8 x 8 x 2-inch or 9 x 9 x 2-inch square pan. Combine 1/2 cup sugar, brown sugar and 4 tablespoons cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake 40 minutes at 350°. Let stand 15 minutes. Spoon sauce from bottom of pan over top. Makes 8 to 10 servings.
Mix and press into a 13 x 9-inch pan. Refrigerate until set.