HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Bake in a 350° oven for 20 minutes. Brownies should not be overcooked until dry, but should "glisten" on top after baking.
Combine first 7 ingredients in 9 x 13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450°. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread. Great with rice, too.
Combine all ingredients and cook over medium heat for about 10 minutes. Drizzle over rum cake, bread pudding, etc.
Grate both cheeses and mix. Beat eggs and add milk and flour. Layer cheese, then chilies, then salt, then pepper, ending up with a layer of cheese. Pour egg mixture over top. Freezes well, but add egg mixture last. Pour in greased 9 x 13-inch pan; bake at 350° for 45 minutes. Let stand 5 minutes before cutting.
Roll biscuits into 3 1/2-inch circles. Place on lightly greased cookie sheet. In bowl, combine brown sugar, flour and cinnamon; mix well. Add apples and mix. Spoon rounded tablespoon onto biscuits. Bake at 350° for 15 to 20 minutes or until edges begin to brown.
Preheat oven to 350 degrees. Grease and flour a tube cake pan. In a medium bowl, combine flour, baking powder, soda and salt. Set aside. In a large bowl, beat together applesauce, oil sugars and eggs. Blend in flour, beating until smooth. Stir in carrots. Pour into prepared pan and bake for 60-65 minutes or until done. Remove cake from pan. Cool completely. Glaze cake if desired. Serves 24.
Cook raisins in water until dry. Cool. Add eggs, applesauce, sweetener and oil. Add flour, cinnamon and soda mixed together. Pour into a 10-inch tube pan and bake at 350 degree until done. This cake is very tasty.
Cream margarine and sugar until light and fluffy. Blend in vanilla. Add eggs, one at a time. Sift together the flour, baking powder, salt and cinnamon. Add nuts and raisins or dates and coat well. Add dry ingredients to creamed mixture alternately with sour cream. Blend well. Turn into greased and floured Bundt pan. Sprinkle with cinnamon sugar. Bake in a 325° oven for 60 minutes or until cake tests done. Leave in pan for at least 1 hour. Turn over and sprinkle with cinnamon sugar or confectioners sugar.
Mix all together in bowl. Form into walnut-sized balls. Chill in refrigerator.
Scald milk and Grape-Nuts in microwave approximately 13 minutes. Meanwhile, beat eggs. Add sugar, salt and vanilla. Mix with milk and Grape-Nuts in 2-quart casserole. Sprinkle nutmeg and cinnamon on top. Cook on High, approximately 15 minutes. Serves 6 to 8.
Mix sugar and flour together, then beat in eggs. Add buttermilk and flavoring. Melt butter and add to mixture. Pour into pie crust and bake at 325° until firm, about 40 to 45 minutes.
Cream shortening, sugar and vanilla; stir in peanut butter. Add dry ingredients. Roll into balls; mash with fork. Bake at 375° for 10 minutes. Makes 8 dozen.
In a large bowl, cream butter and sugar. Add eggs and beat until well combined. In separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in a greased 9 x 13-inch baking pan. Top with marshmallows. Press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25 to 30 minutes. Yields 12 to 15 servings.
Mix all ingredients, except the cornbread mix. Add mix last. Pour into greased 9 x 13-inch pan. Bake for 25 minutes at 400°. Serve hot. Do not overbake. Delicious with soup on cold days.
Mix Jell-O and water. Combine pineapple and sugar. Cook 3 minutes; add Jell-O. Refrigerate until partially set. Stir in cheese and Cool Whip. Chill until firm.
Add the sugar, raisins and shortening to the water and boil 3 minutes. Cool and add soda, spices and flour. Mix to a smooth batter and pour into a greased loaf pan. Bake in hot oven for about 30 minutes.
In large pot, brown meat with Gravy Master. Stick the cloves in the meat. Slice onions on top of the meat. Add water, vinegar and bay leaves. Simmer for 3 hours. Add water as needed. When nearly done, add carrots, whole string beans and potatoes. Simmer for 20 minutes.
Melt butter in pan. Add cocoa and mix. Add sugar and milk. Stir with wooden spoon.Stir occasionally until it comes to a rapid boil.
Preheat oven to 375 degrees. Cream together the sugar and butter. Add the eggs and oil and beat well. Combine flour, baking soda, and salt. Stir to mix. Add to the creamed mixture along with the Key lime juice. Beat until smooth and well mixed. Roll the dough into small balls about 1 inch in diameter. Place on ungreased cookie sheet, spacing cookies about 2 inches apart. Using the bottom of a glass dipped into sugar, flatten the balls. Bake for 10 to 12 minutes or until lightly browned around the edges. Remove from the pan immediately to a wire rack. Dust with confectioners' sugar.
Mix in 4-quart saucepan. Bring to simmer for about 10 minutes.
Mix dry ingredients together, then add vegetable oil, egg and milk. Mix all together. May add more milk to desired thickness. Makes 6 to 8 medium size pancakes.
Bake cake according to directions, in 2 round cake pans. Once cooled, split cake layers to make 4 layers. Mix remaining ingredients and refrigerate overnight. Spread filling between layers, saving 1 cup of filling. Mix with Cool Whip and spread on top and sides of cake.
Use liquid from strawberries, pineapple and enough water to make 2 cups. Make jello with this hot liquid. Add fruits and pour 1/2 of mixture into an 8 x 13-inch dish. Refrigerate until set. Spread sour cream on top and then pour other 1/2 of mixture on top of sour cream. Refrigerate; eat.
Brown bacon and cut up sausage. Drain fat. Mix with all remaining ingredients and bake at 350° for 1 hour or in crock-pot on low overnight.
Mix vanilla wafer crumbs, nuts and melted butter. Pour into 9 x 13-inch pan.
Dump ingredients as listed in a greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Mix and bake in greased and floured tube pan about 1 1/2 hours at 325°. Recipe calls for 1 teaspoon cloves, but it's optional.
Arrange crackers in single layer in jelly roll pan. Heat brown sugar and butter to boiling. Boil and stir 1 minute (no longer); remove from heat. Stir in vanilla. Pour over crackers; spread evenly. Sprinkle with pecans. Bake at 350° until bubbly, 8 to 10 minutes. Cool slightly. Cut into bars, about 2 1/4 x 1 1/4-inches, each cracker into two bars. Use ungreased 15 x 10-inch jelly roll pan. Yield: 48 bars.
Mix together mayonnaise, sour cream and taco seasoning; set aside. IN a large 9 x 13-inch glass dish, layer the following in order: bean dip, avocado dip, taco seasoning mixture, onion, tomato, olives and sharp Cheddar cheese. Refrigerate until ready to serve.
Mix together and pat into a 13 x 9-inch cake pan. Bake 8 minutes at 375°.
Melt marshmallows and milk together over warm low heat or double boiler. Mix remaining ingredients into marshmallow and milk mixture. Mix well and press in a greased bowl or tube pan.
Bring water to a boil. Add sugar and red hots. Stir until dissolved. Remove from heat. Add cloves and frozen juices. Stir; then cover and let stand until cool. Add cranberry juice. Serve hot or cold. Makes 1 gallon.
Melt evaporated milk and caramels. Set aside. Mix cake mix, 1/3 cup plus 1 tablespoon evaporated milk and melted margarine. Spread slightly more than 1/2 of mixture into greased and floured 9 x 13-inch cake pan. Bake 6 minutes at 350°. Sprinkle on chocolate chips and nuts. Spread caramel mixture over this. Crumble rest of cake mixture on top. Bake until sides pull away from pan, approximately 20 to 30 minutes.
Roll chicken in flour, salt and pepper. In a large frying pan brown chicken on all sides. In a large mixing bowl, combine flour, baking powder and salt. In second bowl mix 4 eggs and milk until light, then mix in butter. Slowly blend egg mixture into dry mixture. Beat until smooth. Pour batter into greased 13 x 9-inch pan. Place chicken in batter. Bake 1 hour at 350°.
In skillet in hot oil, cook pork chops about 10 minutes or until browned; spoon off fat. Stir in soup, apple juice, apples, celery and thyme. Reduce heat to low. Cover; simmer until tender, stirring occasionally. Serve over hot cooked egg noodles. Garnish	with apple slices, if desired.	Serves 6.
Combine melted margarine, brown sugar and pretzels. Pat into a 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Let cool.
Saute onion in butter until soft. Add broth and potatoes; simmer 10 minutes. Add chopped, cooked shrimp, crab meat and eggs. Add clams, cream and milk; heat, but do not boil. Mix all. Blend flour to desired thickness. Pour in crock-pot to keep warm.
Cream the sugar, Crisco and oleo or margarine; add eggs, one at a time. Then add flour a little at a time. Also add part of the milk until you use all the flour and the milk, beating well with a mixer. Add vanilla extract, if desired, and cream all well. Grease and flour a 10-inch tube pan and pour batter in pan. Cook at 325° for 1 1/2 hours or at 350° for 1 hour.
Grease and flour a 13 x 9-inch pan.	Mix ingredients and blend thoroughly.	Pour into pan and bake at 350° for 30 minutes.
Break bran flakes up with fingers. Stir in sugar, flour, soda and salt. Stir in eggs, milk, oil, juice and pieces of orange. Add raisins and dates. Put in refrigerator for 1 day or longer. Fill paper cups 2/3 full. Bake at 350° for 20 to 25 minutes. Makes 48.
Cook rice by package directions, cooking until not quite done, with a little water left. Mix all ingredients and bake 30 minutes at 350°. Serves 10 to 12.
Mix all dry ingredients. Put in Ziploc bag. Wash chicken. Dip in melted margarine. Shake in plastic bag. Place in greased baking dish. Bake at 350° for 45 minutes.
Pour oil into a 13 x 9-inch pan. Put cake mix, eggs and pie filling into pan (you may add 1 cup of raisins and nuts). Stir with a spoon until blended. Bake at 350° for 35 to 45 minutes.
Mix garlic powder, pepper and chili powder. Rub into skinned chicken. Fry lightly, cover with tomatoes and cook on low until tender. Debone and cut into bite-size pieces. Save 1 cup tomato liquid and tomato chunks. Fry onion and green pepper; add cut-up tamales, soup, sour cream, tomato sauce, tomatoes, olives (drained) and chicken pieces. Pour into casserole, cover with cheese. Bake at 350° uncovered for 45 minutes.
Combine all ingredients into a bowl. Blend at low speed to moisten. Beat 4 minutes at medium speed. Pour into pan.
Combine zest, juice, oil and scallops in plastic bag. Refrigerate 1 hour.
Melt bouillon cube in hot water; add potatoes, carrots, celery, onions, parsley, salt and pepper. Cook until vegetables are tender. In a small pan, combine milk and flour, stirring until thickened. Add to potato mixture; add cubed cheese and stir until cheese is melted.
Mix all together in a casserole. Bake 30 to 45 minutes in 350° oven.
Thaw and cook spinach; drain. Add other ingredients. Shape into 1-inch balls. Place on cookie sheet and freeze (couple of days). Bake in 350° oven for 10 to 15 minutes. Serve hot.
Soften all froze ingredients and place in punch bowl (no water). Mash until mixed. When ready to serve, add ginger ale. Mix very little. Punch for 50 people.
In a large saucepan over medium heat, add tomatoes and break them up into smaller pieces. Add jar of salsa, garlic, onion and spices. After about 10 minutes, turn down heat to low and add rest of ingredients (except for peppers and noodles). Allow to simmer on very low heat (covered) for about one to two hours, stirring often, so that spices and flavors may blend. Add peppers about 20 minutes before removing sauce from heat. Cook noodles in boiling water and drain. Combine noodles and sauce; serve. Serves six (or four, if they are really hungry!).
Dissolve gelatin in hot water.	Stir in white glue and color of choice.	This works well on the slick side of freezer paper. Kids love this!
Drain broccoli. Melt oleo in black skillet. Mix all other ingredients in bowl and add oleo; pour into skillet and bake at 375° for 25 minutes. This is so good!
In a very large skillet, saute pepper, celery, onion and ground meat in very hot butter Add salt. Reduce heat. Cook 5 minutes. Stir in mushrooms, soup and sauces. Cook 5 minutes. Cook noodles; drain. Turn noodles into a 14 x 10 x 2 1/2-inch roasting pan. Add sauce mixture and olives; gently stir until well mixed. Top with grated cheese. Bake at 350° for 35 minutes. Makes 12 servings.
Preheat oven to 425°. Line a 9-inch pie pan with one crust. Brush crust with butter. Place a layer of apricot halves over butter. Combine sugar, flour, cinnamon, tapioca and salt. Put half of sugar-flour mixture over apricots. Put half of pineapple on sugar-flour mixture. Repeat layers. Pour butter on top. Cover with other crust. Puncture several times to let steam out. Bake for 10 minutes. Reduce heat to 375° and bake for 35 minutes.
Wash asparagus; break off hard ends. Steam asparagus in water for about 12 minutes; cut into 1-inch pieces. Butter a glass baking dish and put a layer of asparagus in the bottom. Sprinkle with salt and pepper, grated cheese and crumbs of butter (it's easier to crumble if it's cold). Add another layer of asparagus, then cheese, and so on, until you have used all the asparagus. The top layer should be cheese and butter. Put into a medium oven (325°) until the cheese is golden brown. Makes 6 to 8 servings.
Marinate chicken in lime juice and salsa mixed together 2 hours or overnight. Saute chicken until cooked. Put remaining marinade in pan and heat thoroughly. Serve over rice.
Preheat oven to 350 degrees. Pour water over chocolate chips and let stand 1-2 minutes.	Stir.
Mix all ingredients except bread crumbs in a very large bowl. Put in a greased baking dish (13 x 9-inch will work) and sprinkle bread crumbs on top. Bake, uncovered, at 350° for about 1 hour.
Preheat oven to 350°. Grease a 9 x 13-inch cake pan. Bring first 4 ingredients to boil in a saucepan. Place flour, sugar and salt in large bowl. Pour the boiled mixture over it and stir. Add last 4 remaining ingredients and mix in the large bowl with beater about 3 minutes. Batter is thin. Pour in cake pan. Bake 30 to 35 minutes.
Mix ingredients together and refrigerate overnight. Serve with raw vegetables (i.e. carrot sticks, celery sticks, cauliflower, broccoli, etc.).
Preheat oven to 350°. Place whole, ripe unpeeled banana on cookie sheet. Bake for 15 minutes. Split baked banana with knife. Sprinkle with nutmeg. Serve inside the banana peel.
Grind oranges and lemon in meat grinder, rind and all. Put in layers the peaches, sugar, oranges and lemon and cook until it begins to thicken. Do not cook in large quantities, not more than 5 lots.
Heat oil in skillet and saute onion and garlic until lightly brown and tender. Add spinach and carrots and desired amount of salt and pepper and continue cooking for several minutes. Combine cottage cheese, mozzarella cheese and Swiss cheese together and mix well. Add spinach mixture to the cheese and mix well. Place 1/3 of this spinach-cheese mixture at the bottom of a 13 x 9 inch baking dish that has been sprayed with non-stick spray. Place 4 or 5 noodles on top of the mixture, then 1/3 more of mixture and 4 or 5 more noodles. Place the remaining mixture on top and sprinkle with parmesan cheese. Bake for 35 to 45 minutes at 350 degrees. Let stand for 15 to 20 minutes before cutting and serving. For meat lovers, just layer some cooked ground beef or sausage in between the mixture and noodles.
Melt butter until it comes to a sizzle; then drop in the onion, celery, bell pepper and garlic. Saute the mixture for 6 to 8 minutes. Add Worcestershire sauce, barbecue sauce and brown sugar; simmer over low heat for 15 minutes (uncovered). While sauce is cooking, take a 9 x 11-inch baking dish and grease it lightly. Pour pork and beans into baking dish. When sauce is smooth and shiny, pour over beans and mix it well. Place the beans in a 375° oven and bake, uncovered, for about 35 to 45 minutes or until the top turns dark brown.
Cream sugar and butter in bowl until light and fluffy. Add eggs; mix well. Stir in flour, vanilla and pecans. Pour into greased and floured tube pan. Bake at 350° for 1 hour or until cake tests done. Cool on wire rack for 10 minutes. Turn onto cake plate.
In small saucepan combine orange flavored and unflavored gelatins, sugar and juice from pineapple. Cook over low heat 5 minutes, until gelatins and sugar are dissolved, stirring constantly. Transfer to large bowl. Add pineapple, orange juice, yogurt, carrots and salt. Chill 1 1/2 hours, stirring occasionally, until mixture is the consistency of unbeaten egg whites. Coat an 8-cup mold with Pam. Pour mixture into mold. Chill overnight until firm.
Mix together cake mix, oranges, eggs and oil at medium speed. Pour evenly into 3 greased layer pans. Bake at 325° for 22 minutes.
Brown hamburger meat and onion together. Add remaining ingredients, with exception of spaghetti. Simmer until done, adding water as needed. When thoroughly cooked, add precooked spaghetti and heat together.
Mix together apple, spice and sweetener in microwave-safe bowl. Cover with plastic wrap; leave one edge open to vent steam. Microwave (High) about 2 minutes, until apples are soft. Makes 1 to 2 servings.
Mix together lukewarm water, potatoes (packed in cup), sugar and salt. Crumble yeast into mixture. Stir until yeast is dissolved. Add shortening. Mix in flour with spoon or hand. Turn dough onto lightly floured board. Cover and let stand 10 minutes to tighten up. Then knead until smooth and elastic. Round up and divide in 2 parts to make dough easy to handle.
Mix ingredients and bake. Let cool. Boil 1 large fryer. Take meat off bone. Chop real fine. Add tablespoon of butter. Mix bread mixture and chicken well, adding broth from boiled chicken. Put in large pan and bake until brown.
Mix all dry ingredients, then add the nuts, dates, coconut, eggs and vanilla. Spread mixture about 1/2-inch thick in buttered pan. Bake at 350° for 10 to 15 minutes. Remove pan from oven. Cut and roll in balls and then in granulated sugar.
Pack in pan or make in rolls.	Chill overnight. Slice next morning and brown. Cover with 2 cans cream of mushroom soup (in layers). Some water may be added if desired. Put in oven and bake 1 or 2 hours.
Mix Raisin Bran, sugar, flour, soda and salt in a very large mixing bowl. This is very important. Add beaten eggs, shortening and buttermilk; mix well. Store in covered container in the refrigerator and use as desired. Fill in greased tin 2/3 full and bake in preheated oven at 400° for 15 to 20 minutes. Batter will keep refrigerated for 6 weeks.
Cut broccoli stalks into about 1-inch pieces. Cook in 1-inch of boiling water for about 10 to 15 minutes or until just done. Drain; chill broccoli. In screw-top jar, combine vinegar, soy sauce, oil and sugar. Cover and shake to mix well. Drizzle vinegar mixture over broccoli; toss gently. Sprinkle with toasted sesame seed. Makes 4 to 6 servings.
Mix softened butter and 3 ounces cream cheese with cake mix until well blended. Add 1 egg and blend well. Press into ungreased 9 x 13-inch pan.
Cook cauliflower in 1-inch of water with salt. When boiling, reduce the heat, cover and simmer for 6 minutes. Drain and put in casserole. Sprinkle with 4 Tbsp. bread crumbs or crushed croutons. Pour half and half over vegetable. Dot with butter and sprinkle 2 tsp. crumbs over top. Bake uncovered in 350° oven for 25 minutes. Garnish with fresh parsley if desired.
In a mixing bowl, combine the first 5 ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt. Gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-inch balls. Place 3-inches apart on ungreased baking sheets. Bake at 375° for 12 to 14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1 1/2 dozen.
Put all ingredients in mixing bowl. Beat 12 minutes. Pour into greased, floured tube pan. Bake at 325° for 50 minutes or until brown.
Mix together all ingredients, except butter, crackers and almonds. Place chicken mixture in casserole dish. Mix together crackers, butter and almonds. Pour over casserole. Bake at 350° for 30 minutes or until golden brown.
Mix first four ingredients and let bubble. After yeast mixture bubbles, beat in 5 cups whole wheat flour. Beat by hand or with an electric mixer for 5 minutes. Let set about 5 to 10 minutes, then mix in rye flour, salt and caraway seed. Knead 8 to 10 minutes, adding remaining half cup of whole wheat flour as needed. Cover and let rise about 1 hour. Punch down dough and form into 2 large loaves or 3 small loaves. Place in "Pammed" loaf pans. Let rise until bread is about 1 inch above the pan. Bake at 350° for 1 hour.
Combine carrots, onion and bell pepper and cook in microwave for about 5 minutes or until tender. Combine all ingredients in a large boiler and simmer until flavors blend and cabbage is to the texture you want.
Make jello according to directions on box. Chill until partially set up. Tear angel food cake into bite size pieces. Mix jello, Cool Whip and strawberries together and stir in angel food cake. Pour into 9 x 13-inch dish. Chill until ready to serve.
Preheat oven to 350°. Place 24 foil cupcake liners on baking sheets. Combine brownie mix, egg, 1/3 cup water and oil in large bowl. Stir with spoon until well blended. Stir in contents of walnut packet from mix. Fill each cupcake liner with 2 generous tablespoons of batter. Bake 20 to 25 minutes, until set. Cool completely, then remove liners and turn brownies upside down on cooling rack.
Leave cream cheese out to soften for 1 hour before starting. Mix Fluff and cheese until smooth with electric mixer. Wash and pit strawberries; place on plate or dip dish. Add Fluff mix to a bowl in center. Quick and easy dip. Other fruits can be used.
Prepare pudding mix as directed. Using a spoon, scoop out 4 balls of frozen whipped topping and place in each of 4 dessert glasses. Spoon pudding over whipped topping in glasses. Chill. Makes 2 2/3 cups.
Peel and core apples and slice or chop. Combine cinnamon and sugar; stir until mixed. Spray a 9 x 13 casserole dish with Pam. Place apples into casserole dish. Top with cinnamon and sugar mixture. Pour soda over apples; pour melted margarine over apples. Layer crescent rolls over apple mixture, laying wide ends to narrow ends to form good coverage. Sprinkle chopped pecans over rolls and bake at 375° for approximately 35 to 40 minutes. Serve with a scoop of ice cream or Cool Whip.
Prepare spinach by package directions but under cook by a few minutes. Drain well and squeeze to remove excess moisture. Combine with remaining ingredients and mix well. Shape into 3/4 inch balls and place on lightly greased cookie sheets. Bake at 325° for 15 to 20 minutes. Makes about 80 appetizers.
Mix all ingredients and form into balls. Drop into hot soup and simmer for 20 to 30 minutes. Stir occasionally to prevent sticking.
Sprinkle fillets with pepper; dredge in flour. Dip in egg whites; dredge in flour again. Coat a large nonstick skillet with cooking spray. Add 1/2 teaspoon margarine and place over medium heat until hot. Add 2 fillets; cook 4 minutes on each side or until fish is lightly browned and flakes easily when tested with a fork. Set aside and keep warm. Repeat procedure with remaining margarine and fillets. Add wine and remaining ingredients to skillet. Cook until mixture reduces to 1/4 cup. Spoon over fish.
Cook spinach as directed; drain. Saute onion in butter. Mix all ingredients together and place in casserole. Stir Parmesan cheese into casserole and also sprinkle some on top. Bake in 350° oven for 20 to 30 minutes. Serves 6 to 8.
Drain green beans in colander; press down to squeeze out water. Set aside. Cube Velveeta and melt over low heat in nonstick pan or microwave. Add drained green beans and 3/4 can of onions. Continue heating until cheese is hot and melted. Top with remaining onions and serve. Serves 6 to 8.
Sift flour and measure. Put into sifter and add cream of tartar, baking soda and salt. Sift and set aside.