HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients well in a large bowl. Add oleo, buttermilk and eggs; mix well. Fill greased muffin tins 2/3 full and bake at 400° for 15 to 20 minutes. Yield: approximately 6 dozen regular size muffins or 12 dozen mini muffins.
Cut onion into small pieces. Brown hamburger with onion and salt and pepper. Put into large pot. Add kidney beans and tomatoes; simmer for 1 hour. Serve over rice.
Follow directions on package of Pillsbury cranberry bread, substituting orange juice for liquid and adding orange rind, nuts and cranberries. Bake as directed.
In a 9 x 13 pan place the nuts and coconut. Prepare the cake mix according to the directions on the box. Pour on top of the nut and coconut mixture.
Drain pineapple and oranges. Mix all fruit in a large bowl. Pour peach pie filling over the fruit. Stir until mixed. Chill before serving.
Put bread in 200° oven until crisp. Then crumble in a 9 x 13-inch baking dish. Melt margarine; add other ingredients and pour over bread. Sprinkle with nutmeg. Bake at 350° until firm.
Boil cranberries in water until skins pop; add sugar and smash. Add lemon jello and all other ingredients. Put in jello mold and chill.
Mix sugar, syrup, peanut butter in pot and bring to boil, stirring all the time to keep it from sticking to pan. Then add flakes; stir well. Dip on buttered cookie sheet.
Combine potatoes, cheese, mayonnaise, onion, salt and pepper. Place in 9 x 13-inch baking dish. Top with bacon and olives. Bake 1 hour at 325° to 350°. Serves 12.
Preheat oven to 350°. Cut the eggplant in half and place it on an oiled baking sheet, cut side down. Bake 30 to 40 minutes, or until soft. Let cool.
Peel potatoes if skins are tough, otherwise wash and rinse them. Cut potatoes into thin slices, but do not cut all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven. Sprinkle with cheese. Bake potatoes for another 10 to 15 minutes, until lightly browned, cheese is melted and potatoes are soft inside.
Precook hot dogs in boiling water. Cool and cut into bite size pieces. In electric frying pan, sprinkle brown sugar over hot dogs. Add beer (a little at a time) to make a paste. Sprinkle with hot sauce. Cook on low heat until glazed. Continue adding beer, brown sugar and hot sauce as needed. Serve warm.
In glass pan, put cherry pie filling, then sprinkle white cake mix over it. Put can of pineapple (undrained) on cake mix. Put on brown sugar and bake until top is dark brown, 25 to 30 minutes.
Cream sugar and shortening. Add molasses and mix well. Beat in eggs. Mix dry ingredients with flour. Stir water and dry ingredients alternately into molasses-shortening mixture. Work in flour until you have a stiff dough. Roll rather thin. Use a dinner-sized plate to cut out layers or, preferably, cut them with an old-fashioned pie pan with scalloped edges. This gives a pretty edge. Bake the dough on a baking sheet or in layer cake pans at 375° until fairly brown. If you want to make 2 cakes, bake four or five layers for each cake. If you prefer to make one large cake, bake 6 layers. When cutting the large cake, only cut through 3 layers when serving it. Warm applesauce slightly and spread between layers of cake. (The warm sauce will help the cake moisten more quickly.) Do not put applesauce on top layer.
Place apples in greased shallow baking dish. Sprinkle with lemon juice. Combine dry ingredients; add melted butter, mixing until crumbly. Sprinkle crumb mixture over apples. Bake in moderate oven (375°) for 30 minutes or until apples are tender.
In a skillet, cook bacon until crisp. Drain and discard drippings. In the same skillet, cook onions in the oleo until tender. Cool. In a mixing bowl, combine flour, sour cream and salt; add eggs. Separate crescent roll dough into 4 rectangles. Pat dough into the bottom and up the sides of a greased 9-inch pan, stretching as needed. Pinch edges together and seal. Pour onion mixture over dough. Bake at 375° for 30 minutes.
Drain pineapple and reserve juice. Salt, pepper and flour chicken pieces. Brown chicken in oil; remove to a baking dish. Flour and brown pineapple slices. Place over chicken. Flour and brown onion slices; place over chicken and pineapple. Pour pineapple juice and water over chicken. Bake 1 hour and 15 minutes at 375°.
In a blender, whip eggs for 1 minute. Gradually add milk and then flour while blender is on. After adding milk and flour continue blending for 30 seconds. Melt butter. Pour melted butter into souffl dish (or round high dish), then add mixture to dish. Bake at 425° for 20 to 25 minutes (until fluffy and golden brown and firm). Serve with powdered sugar, strawberries or syrup.
In a 2-quart glass mixing bowl, cook sugar, 1 cup marshmallows, milk and butter in the microwave on High for 4 1/2 to 6 minutes until melted, stirring once during cooking. Stir; cook another 1 1/2 minutes. Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows. Spread in a foil-lined pan. Size depends on how thick you want the fudge. Refrigerate until firm. Cut into pieces.
Cook sausage in skillet 10 minutes. Stir in onion, celery, and cook 15 minutes. Combine sausage mixture with cornbread stuffing mix, corn, chicken broth melted butter, sage, salt and pepper in bowl. Place in greased 13 x 9 inch baking dish. Bake in 350 oven for 30 minutes. Makes 8 servings. Each serving 407 cal, 17 g fat, 10 g protein, 53 g carb.
Mix broth with bread crumbs and cornbread. Let set for 1 hour. Add sage, salt, pepper and marjoram. Let set for 2 hours. Food process the onion and celery. Add to the other ingredients. Add eggs. Mixture should be thin. Bake in a large container at 300° for 2 hours and 45 minutes.
Melt shortening in baking pan. Sift dry ingredients; combine egg, buttermilk and stir into dry ingredients along with melted shortening. Pour batter into hot pan. Bake for 20 to 25 minutes at 450° or until browned.
Break cinnamon into small pieces and tie in cheesecloth bag with allspice and half of cloves. Stud oranges with the rest of cloves. Simmer all together. Stir in 1 cup rum and heat thoroughly.
Combine sugar and salt in a medium mixing bowl. Cut in butter with a pastry blender until mixture is crumbly. Add flour, 1/2 tsp. cinnamon and baking powder; mix with pastry blender until mixture resembles coarse meal. Remove and reserve 1 c. mixture. Combine 1 beaten egg and 1 tsp. almond extract. Stir into remaining flour mixture to form a soft dough. Pat dough evenly into a greased 9 inch square baking dish. (Dough may be sticky; flour hands if needed.) Bake at 350° for 10 minutes.
Mix together mayonnaise and cheese. Add hearts and garlic powder. Spread in a glass pie plate. Sprinkle with plenty of Parmesan cheese and dashes of paprika for color. Bake at 350° for 20 minutes or until bubbly. Serve with crackers.
In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients. Stir just until moistened (batter may be lumpy). Fill greased or paper lined muffin cups 2/3 full. Bake at 350° for 15 to 20 minutes or until top of muffin springs back when lightly touched. Makes 15 to 20 muffins.
Keep wet and dry ingredients separate. Mix egg and buttermilk in a shallow dish. Mix flour, cornmeal and salt in a shallow dish. Working in batches, dip tomato slices into egg mixture, allowing excess to drip back into dish. Coat with flour mixture. Fry in hot bacon drippings in a large skillet until browned, turning once with tongs. Transfer to colander to drain. Stand upright to prevent sogginess.
Combine lemon juice, Worcestershire sauce, vinegar, margarine, water, brown sugar, catsup, salt and mustard. Mix well and put in shallow dish. Roll chicken in flour to coat, then dip into sauce. Place chicken in greased pan and cover. Bake for 15 minutes at 400°. Reduce heat to 300° and continue baking for 1 hour and 15 minutes.
Mix all ingredients together; beat 15 minutes after adding milk. Bake in greased and floured tube pan. Bake at 350° for 30 to 35 minutes.
In large bowl, mix together flour, brown sugar, baking powder and salt. In small bowl, beat together egg, melted butter and milk. Add all at once to flour mixture and stir until dry ingredients are moistened. Stir in blueberries.
Melt margarine and add nuts. Stir to coat. Beat egg whites with salt. Slowly add sugar, cinnamon and nutmeg. Whip until stiff. Fold into cooled nuts. Spread on long cookie sheet. Bake at 300° for 30 minutes, stirring every 10 minutes.
Preheat oven to 350°. Grease a loaf pan. Mash bananas in large pan. Add eggs. Stir in remaining ingredients; mix well. Pour into pan; bake for 1 hour, or until toothpick inserted in middle comes out fairly clean. May need to cover with foil during last half of baking. Remove from pan; let cool on a wire rack.
Quickly cook chicken in hot oil in wok. Add bamboo shoots, celery, bok choy, water chestnuts, chicken broth, soy sauce and monosodium glutamate. Mix thoroughly. Bring to a boil, cover and cook 5 minutes over low heat or until crisp-tender. Blend cornstarch in 1/2 cup cold water. Add to chicken mixture. Cook, stirring constantly, until mixture thickens and bubbles. Avoid overcooking.
Roll pastry into rectangle. Slice butter and scatter pats all over pastry. Sprinkle with cinnamon. Roll pastry as you would for a jelly roll, starting on long side of rectangle. Curve roll around inside greased 2 1/2-quart baking dish. Mix sugar, vinegar and water. Pour over roll. Bake at 350° for 35 minutes or until slightly browned and syrup is bubbly and beginning to thicken. Serve as is or with heavy cream.
Mix in order given. Form 2 rolls. Refrigerate overnight. Cut into slices. Bake at 350° for 10 minutes.
Blend all ingredients together. Pour mixture into muffin tins lined with paper bake cups. When frozen, remove from tins and store in large freezer bags.
In a blender or food processor, whirl the banana, cut up, and the cranberry-juice cocktail. Whirl to blend. Makes about 1 1/2 cups.
Stir to dissolve, but do not boil it. Makes 1 cup or 8 ounces. Not as thick as Eagle Brand, but taste is the same. No fat.
Mix vinegar and sugar; pour over green beans. Heat beans and top with bacon crumbs.
Cook beef and onions until meat is lightly browned. Drain; add salt and pepper, stir in catsup and tomato sauce and heat thoroughly. Put into 1 1/2-quart casserole dish. Cut cheese into thin slices or strips. Sprinkle over meat. Top with canned biscuits. Bake at 425° for 20 to 25 minutes or until biscuits are golden brown.
In top of double boiler, combine egg whites, sugar, salt and water, beating constantly with portable mixer and cook exactly seven minutes. Frosting should stand in stiff peaks. Remove from heat, adding vanilla and beat until thick enough to spread. Covers pound cake all over generously.
Heat oil. Lightly brown garlic. Add butter and parsley. Next, add clams and juice. Salt and pepper now. Add to cooked, drained spaghetti and toss. Better the next day!
Mix together in a bowl the spinach, cottage cheese, spaghetti sauce and parsley. Lay noodles in bottom of a 13 x 9 x 2-inch pan. Spread mixture over noodles and sprinkle with Mozzarella cheese. Continue to make layers of noodles, mixture and cheese until pan is filled. Refrigerate overnight. Bake at 350° for 30 minutes.
Start with God the Father and 1 Lord Jesus Christ (2 Cor. 8:6).
Heat oven to 350°. Mix dry cake mix with eggs and butter until smooth. Spread into ungreased 9 x 13-inch pan. Spread pie filling over dough. Sprinkle cherries with nuts. Bake until golden brown, approximately 40 to 45 minutes. Cool at least 15 minutes. Drizzle with glaze. Serve warm or cool.
Mix water, milk and eggs in a saucepan. Add dry ingredients slowly, mixing thoroughly. Heat on medium, stirring constantly, until thick.
Saute onions in butter until tender. Arrange half the squash in buttered baking dish. Cover with half the onions. Repeat. Sprinkle with crumbs. Dot with butter. Bake at 400° about 15 minutes. Makes 4 servings.
In a large bowl, beat together oil, sugar and eggs until well mixed. Add remaining ingredients and stir until combined. Cover and refrigerate overnight or for up to 6 weeks.
Mix lemon jello and hot water. Stir until jello is dissolved. Let cool. Add Miracle Whip and stir. Add remaining ingredients. Mix all together. Fold in 8 ounce carton whipped topping. Refrigerate overnight.
Skin chicken. Rinse chicken with water and dry with paper towels. Combine all ingredients (except chicken). Mix well. Add chicken and mix together until chicken is fully covered. Marinate at least 1 hour. Bake in a preheated 350° oven for 25 to 30 minutes on each side. Great on the grill!
Chop green onions and peppers into small pieces. Place margarine, salt, onions and peppers in 2 quart pot with 1/2 cup of water. Bring to boil, stirring occasionally. Wash shrimp thoroughly, shake off excess water and place into pot with other ingredients. Boil until shrimp becomes pink or done. Stir often. Remove from heat. Cover with lid and let sit for 15 minutes for flavor to permeate. Remove shrimp from shell and serve.
First soak oats for 20 minutes in 1 1/2 cups hot water. Set aside. Then in large bowl mix all ingredients remaining. Add oats last. Put in 9 x 13-inch cake pan. Spray or grease pan. Bake at 350° for 25 minutes. Frost when cooled with vanilla icing.
Blend sugar and margarine, then add other ingredients. Pour into unbaked pie shell. Bake slow, about 375°, for 15 minutes, then 350° until pie filling is firm in middle and slightly brown, about 30 to 40 minutes, then add meringue and brown.
Melt margarine and sugar together, stirring occasionally. Take cream cheese and cut into 20 squares (this depends on how many biscuits you have). Mix other cup of sugar and cinnamon together in bowl. Take each biscuit and place cream cheese square in middle; wrap biscuit around it, forming a ball. Take balls and roll in cinnamon/sugar mixture. Sprinkle 1/2 cup of nuts in bottom of greased Bundt pan. Place 8 to 10 balls in bottom of Bundt pan. Pour 1/2 melted sugar and butter mixture over top of this. Layer another layer of biscuits on top of this. Pour other 1/2 of butter mixture on top of this. Sprinkle with remaining nuts. Bake at 350° for 20 minutes or until golden brown and bottom layer is done. Serve warm.
Place beef in 3 quart casserole. Sprinkle with salt, pepper, and basil. Cut all the vegetables into cubes and place on top of the beef except for the potatoes. Combine soup and water and pour over vegetables coating all the pieces. Cover tightly and bake at 300 degrees for 3 hours. Add potatoes and bake 45 minutes longer.
Brown beef and onion. Mix all other ingredients. Add to beef and bring to a boil. Pour into 2-quart dish. Bake at 350° for 30 minutes.
Cook the lima beans, peas and snap beans 1 hour. Drain water and add to the other ingredients. Cook for 1 hour. This makes 7 quarts.
Peel shrimp. Cut cheese into small cubes, 1/2-inch. Mix everything together and chill. Best if it sets awhile for flavors to mix. Very good to use as a main dish luncheon.
Combine chicken, cooked vegetables and soups, mixing well. Add and mix in rice (optional), salt and pepper. Use the chicken broth from your boiled chicken or 1 can of chicken broth to casserole mixture. Stir in dressing, leaving it moist.
Combine sugar, flour and 1/2 teaspoon of salt; gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons of salt and oil to a boil. Add acini de pepe. Cook at a rolling boil until acini de pepe is done. Drain acini de pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly, but thoroughly. Refrigerate overnight in airtight container. Salad may be refrigerated for as long as a week in airtight container. Makes 25 servings.
Preheat oven to 400°. Melt margarine in large pan or casserole dish. Next, mix the pears and syrup with the pineapple and juice. Spoon this into the margarine; do not stir. Mix the flour, sugar, milk, lemon and vanilla together. Pour this over the pear/pineapple. Do not stir. Bake for 30 minutes or until golden brown. Top servings with ice cream or whipped topping, if desired. Good hot or cold.
Beat eggs; add mustard, sugar, salt and vinegar. Boil until thick, then spread this mixture on the fat side of corned beef. Place on rack in pan. Cover with double fold foil wrap. Pinch foil around sides of pan. Bake for 7 hours at 260°; cut thin to serve.
Dissolve gelatin in 3 tablespoons water. Heat soup. Add cream cheese, mixing until blended. Add rest of the ingredients. Pour into mold. Let set overnight.
Heat oven to 350°. Spray with Pam 3 round cake pans. Cream butter, Crisco and sugar. Add egg yolks one at a time. Add vanilla. Sift flour with baking soda and baking powder. Fold in buttermilk until blended evenly. Add coconut and nuts. Last, fold in egg whites. Pour cake pans to 3/4 full. Bake for 30 minutes.
Mix together the margarine, flour and nuts; put in a 9 x 13-inch pan. Bake at 350° until browned (10 or 15 minutes). Cool.
Mix margarine and sugar. Add pretzel crumbs. Spread in 13 x 9-inch pan. Bake at 400° for 8 minutes. Cool. Blend Cool Whip and softened cream cheese and 1 cup sugar. Spread over pretzel mixture. Mix jello with boiling water. Add frozen sliced strawberries and pour over Cool Whip mixture. Refrigerate and cut into squares to serve.
In a large mixing bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into pie shell. Bake at 350° for 55 to 60 minutes or until set. Cool completely. Garnish with whipped cream. Yields 6 to 8 servings.
Rinse and dry spinach. Tear into pieces and place in salad bowl. Add	onion rings and sliced mushrooms. Heat oil, vinegar, sugar, wine and Bac*Os. Pour over spinach while hot and serve.
Cut elephant into bite-size pieces. This will take you about two months. Reserve the trunk, you'll need something to store the pieces in. Add enough brown gravy to cover. Cook over a kerosene fire for about two weeks at 465°.
Mix ingredients in casserole dish, 9 x 13-inch, except Cheez Whiz. Bake at 350° for 45 minutes, then remove and add Cheez Whiz. Bake additional 15 to 20 minutes. Do not cover dish in oven.
Mix jellos and water by jello box directions. Cool. Add bananas and pineapple. Pour in large container and cover with marshmallows. Chill.
Soak cabbage in ice water for 5 minutes. Drain. Mix soup, mayonnaise and milk; bring to boil. Melt margarine in baking dish. Mix crushed corn flakes with margarine and use half of mixture in bottom of baking dish. Reserve the other half for top of casserole. Put cabbage over corn flakes mix. Pour heated soup mix over cabbage. Top with remaining corn flakes. Bake 30 minutes at 350°. The last 5 or 10 minutes, add cheese and continue to bake.
Line deep Pyrex dish with whole vanilla wafers along the whole bottom. Cup up peaches into dish. When you have a heaping bowl, spread them over vanilla wafers, then spread Cool Whip over peaches. Take remaining wafers and crush until fine, then sprinkle over the top. Chill before serving. (It's mouth watering.)
Melt margarine and saute onions and celery. Add soup, cheese and rice. Let cheese melt and mixture get bubbly hot. Line bottom of a 9 x 13-inch baking dish with broccoli and cover with cheese mixture. Top with Pepperidge Farm dressing, moistened with melted margarine. Bake at 350° for 45 minutes.
Put chicken in bottom of a 9 x 13 greased casserole dish. Drain Veg-all and pour over chicken, sprinkle with pepper. Mix soups, flour, milk and mayonnaise together and pour over top, will be real thin. Bake at 400° for approximately 30 minutes.
Cook and drain spaghetti. Stir in butter, eggs and cheese. Press into pie plate. Put in Ricotta cheese, meat and sauce and cover with foil. Put in fridge for 24 hours. Bake at 350° for 60 minutes. Remove foil. Sprinkle with Mozzarella and bake 5 minutes.
Combine pretzels, sugar and oleo. Mix well. Press into a 9 x 13-inch pan. Bake at 400° for 7 minutes. Then cool. Blend together cream cheese, 1 cup sugar and Cool Whip. Spread over cooled crust. Dissolve jello in 2 cups boiling water. Stir in strawberries and pineapple. Chill until thick. Pour over cream cheese layer. Chill thoroughly.
Combine flour, margarine and chopped walnuts; press in pan and bake at 350° for 15 minutes. Cream together powdered sugar, cream cheese and Cool Whip. Spread over bottom crust when cooled. Make your pudding according to instructions and pour in pan. Chill until firm. Spread whipped cream on top and sprinkle with walnuts.
Mix all ingredients together except for liquid. Put in greased oblong cake pan, then stir in liquid. Mix all together. Bake at 400° for 40 minutes.
Pepper and paprika chicken to taste. Mix rice, milk and soup together. Pour rice mixture in glass baking dish. Place chicken in dish. Sprinkle onion soup mix over chicken and bake 2 hours at 320°.
Beat egg yolks until thick and lemon-colored. Add sifted dry ingredients and beat until well blended. Add vanilla extract and fold in egg whites. Spread in greased, waxed paper-lined 10 1/2 x 15-inch jelly roll pan. Bake in moderately hot oven (375°) for 15 to 20 minutes.
Drain pineapple chunks and mandarin oranges. Mix Cool Whip and cottage cheese. Add dry jello and drained pineapple and oranges. Refrigerate several hours or overnight.
Cook potatoes in salted water. Peel and mash. Then stir in sugar, cinnamon, nutmeg and salt. Just before serving, fold in cream and pecans.
Combine crab and lettuce in large salad bowl. Sprinkle with eggs and chives. Garnish with tomato wedges.
Cream sugars, shortening and peanut butter; add 2 eggs and 1 teaspoon vanilla. Beat well. Stir in flour and baking soda. Bake at 350° for 8 to 10 minutes.
Mix all ingredients, adding the bananas and cherries last. Pour into coldcut keeper or a 9 x 13-inch casserole dish. Freeze. Cut in squares before serving. May have to let set a few minutes before cutting.
In shallow bowl, beat eggs, milk, sugar, cinnamon and salt. Dip bread in egg mixture, coating both sides. In skillet cook bread on both sides in small amount of butter over medium-high heat until brown. Serve with maple-flavored syrup.
In large skillet, cook meat, diced onion and diced bell pepper. Cook noodles until done. Shred cheeses.
Cook slowly the first 3 ingredients, stirring occasionally. When small amount dropped in cup of cold water forms a soft ball, take off stove. Add remaining ingredients.	Beat well until smooth. Pour into	buttered platter. Cut in squares when cooled.
Cook carrot, zucchini, sunflower seeds, almonds and pepper flakes in margarine in large skillet over medium-high heat until almonds are browned. Add rice and parsley; stir until heated.
In a mixing bowl, beat cream cheese and concentrate until smooth. Fold in Marshmallow Creme. Serve with fruit. Store in the refrigerator. Yield: 2 cups.
Brown hamburger and drain. Cook noodles according to package directions and drain. In a 13 x 9 inch baking dish, combine all the above ingredients well, except for the shredded cheese. Sprinkle shredded cheese on top and bake at 350 degrees until cheese is bubbly.
Mix brown sugar, oil, vanilla and buttermilk. Sift together flour, salt and baking soda. Add to brown sugar mixture. Add blueberries and nuts. Grease and flour 2 bread pans. Pour in batter. Top batter with mixture of white sugar, oleo and cinnamon. Bake at 350° for approximately 60 minutes. Cool before removing from pans. To freeze, refrigerate overnight first.
Preheat oven to 350°. Prepare stuffing mix according to directions, except reduce water to 1/4 cup. Spread half of stuffing in a 2-quart baking dish. In a large saucepan, cook squash and carrot in a small amount of water 8 to 10 minutes, until tender. Drain well. Stir in soup, sour cream, onion and 1/4 teaspoon black pepper. Spoon mixture over stuffing; top with remaining stuffing. Bake 35 to 40 minutes, until thoroughly heated.
In large bowl, combine oil, sugar, egg and vanilla. Beat. In separate bowl, combine flours, bran, soda, baking powder and salt. Add mashed bananas and milk to oil/sugar mixture. Stir in flour mixture. Stir in nuts. (Do not overmix.) Spoon into 12 greased muffin cups. Bake at 350° for 15 to 20 minutes.