HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine; gradually add sugar, beating with electric mixer. Add one egg at a time, beating after each one. Stir in mashed pumpkin and milk. Combine flour, baking powder, salt and spice and add to cream mixture, stirring just until moistened, then stir in raisins and pecans. Spoon into greased muffin pan 2/3 full. Bake at 400° for 22 to 25 minutes.
Preheat oven to 375°. Prepare apple slices with apple peeler/corer/slicer. Cut slices in half. Unroll dough; separate into 8 triangles. Cut each in half to make 16 triangle strips. Place 3 to 4 apples at the wide end of each strip and roll up. Arrange bundles in pan or clay baker. Zest one teaspoon orange rind; set aside. Juice orange; pour into pan or baker but not over bundles. Drizzle bundles with butter. Mix zest, sugar and cinnamon; spoon over bundles. Bake 25 to 30 minutes or until golden brown. Serve warm plain or with whipped cream or ice cream.
Preheat oven to 350°. Combine butter, onion soup mix and salt. Pour water into a 2 quart casserole dish. Scrub potatoes and cut into 1/4-inch slices (do not peel). Arrange a layer of slices in casserole; spread with a tablespoon of onion mixture. Repeat, making 5 layers. Cover and bake 45 minutes to an hour or until potatoes fork-tender.
Preheat oven to 350°. Meanwhile, brown ground beef, green pepper and onion; pour off fat. Blend in pizza sauce, mushrooms, garlic salt and oregano. Put mixture in a 9 x 13-inch pan and sprinkle with Mozzarella cheese. In a small bowl, mix eggs, milk, oil, salt and flour. Pour over sauce mix and sprinkle with Parmesan cheese. Bake for 30 minutes. Serves 12.
Combine yeast and warm water. Let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside.
Saute onion in oil until soft. Add carrots and mushrooms. Cook until crisp-tender. Stir in tomato sauce, paste, olives and oregano.
Dissolve bouillon cubes in 3 1/2 cups boiling water; pour mixture over dried corn in a large saucepan. Let stand to reconstitute 2 hours. Pour additional boiling water over onions and cover. Let stand to reconstitute 10 to 15 minutes. Drain.
Mix first 7 ingredients. Boil 3 minutes. Let cool. Add flour. Bake at 350° to 375° for 1 1/2 hours.
Shape pieces of dough into 1 1/2-inch balls (about the size of walnuts). Mix sugars and spices in a bowl. Dip balls into butter and roll in sugar/spice mixture. Place 1 layer of balls in a well-greased 10-inch tube pan, sides slightly touching. Sprinkle with some of the nuts. Top with another layer of balls, placing them in the wells created by the first layer. Sprinkle with more nuts. Continue until pan is near two-thirds full. Allow space for it to rise again. Allow to rise about 35 minutes.
Boil together the first 4 ingredients for 5 minutes. Take off heat and add the soda. Stir well. Pour over the popcorn with the peanuts added. Put in pan and bake 1 hour at 200°, stirring every 15 minutes.
Saute onion in butter. Blend in flour and stir in broth and milk. Add remaining ingredients. Cover and bake at 350° for 1 hour.
Warm 1/2 cup milk. Dissolve the sugar and shortening in the milk; add yeast. (If using dry yeast, substitute 1/2 cup water for the milk when dissolving the yeast.) Add 2 cups of flour to the yeast mixture; let stand for 45 minutes. Add remainder of milk and enough flour to make a soft dough. Mix and refrigerate. Roll out dough and let rise 1 1/2 to 2 hours. Make into rolls and bake in a moderate (350°) oven until nicely browned. The dough will keep in the refrigerator for about a week.
Cook rice as directed, then mix in green onions. While rice is cooking, saute chicken and garlic in oil until chicken is white. Add soy sauce and cook for 2 to 3 minutes, stirring some. Add zucchini and water chestnuts. Cook until zucchini is crisp-tender (2 to 3 minutes). Add water-cornstarch mix and stir until thick and clear. Serve over rice-onion mixture.
Combine all ingredients. Simmer about 45 minutes or longer. Brush on prepared ribs. Broil about 10 minutes on each side.
Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar; continue beating until stiff. Add rest of ingredients; mix well. Drop cookies by teaspoon onto ungreased foil. Place cookies in oven and immediately turn oven off. Leave cookies in closed oven overnight.
Blend everything together in a blender. Taste best after 1 day so flavors may blend.
Mix and bake cake mix as directed on package in 9 x 13-inch pan. Combine and heat until smooth the pudding mix, milk and softened cream cheese. Spread this mixture over cooled cake. Drain crushed pineapple and place over cream filling. Place whipped topping over top and sprinkle with chopped pecans. Refrigerate 3 to 4 hours before serving.
Line small baking dish with foil. Place chicken, skin side up (may also use skinless chicken). Spread jar or apricot preserves over chicken. Bake at 350° for 1 hour. Baste every 20 minutes. Sprinkle with pecans before serving. Serves 4.
Combine all ingredients. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes.
Drain oranges (save juice). Add enough water to juice to make 2 cups of liquid. Heat mixture. Add jello and dissolve. Mix in 1 pint orange sherbet. Add mandarin oranges. Chill.
Layer bread cubes. Sprinkle with brown sugar and salt mixture. Add optional raisins, cinnamon or vanilla in 8 x 8 pyrex or microwave dish.
Soften oleo; cream with sugar and flour. Add eggs and vanilla. Sprinkle nutmeg on top after you put into unbaked pie crust. Bake at 450° for 10 minutes, then at 350° for 30 minutes. Makes 2 pies.
Strain berries. Sweeten to taste. Save a few for garnishing. Add lemon ice and ginger ale and serve. If you use frozen berries, do not strain or sweeten.
Combine cabbage, green pepper and onion in a large bowl. Bring remaining ingredients to a boil in a medium saucepan and pour over slaw while still hot. Toss and refrigerate for several hours or overnight for full flavor.
Preheat oven to 375 degrees. Place apple slices in an 8-inch square baking pan, and sprinkle with orange rind and juice.
Beat eggs; cream with margarine and sugar. Add remaining ingredients. Mix well. Drop on ungreased cookie sheet with an ice cream scoop for giant cookie. Bake 12 to 15 minutes at 325°. For smaller cookie, drop by teaspoon and bake 8 to 10 minutes.
Preheat oven to 350°. In a large mixing bowl, combine all the ingredients and shape into 2-inch balls. In a large skillet, cook meat until balls are brown on all sides; drain on paper towels to remove excess fats. Place in a deep baking dish, 9 x 13 x 2-inch. Prepare Tomato Sauce.
Mix and let set out overnight to sour. Refrigerate for 5 days. Feed to make bread.
Mix ingredients well. Roll into small balls, then roll in powdered sugar. Put in airtight bag or bowl. Before serving, roll again in powdered sugar.
Melt oleo and shortening; cream with sugars. Add eggs and vanilla. Sift flour, soda and baking powder. Stir in oats, cornflakes, coconut, raisins, chocolate chips and nuts. Batter will be stiff. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 8 dozen 2 or 3-inch cookies.
Heat vinegar, sugar, oil and salt over low burner until sugar is dissolved. Pour over drained vegetables. Let stand overnight. The amount of onions and celery is your preference. This salad keeps well in the refrigerator.
Cook potatoes and onions in water until tender. Add both cans of soup and cheese. Heat until desired temperature and serve.
Brown ground beef and drain fat. Add tomato sauce and simmer. Cook shells according to package directions. Drain. Chop 1 cup Cheddar cheese and add to shells.
Butter both sides of bread and place in 9 x 13 x 2-inch pan or glass casserole dish. Brown sausage and drain. Spoon sausage over bread and sprinkle cheese over top. Combine eggs, half and half and salt. Mix well and pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered 45 minutes at 350°.
Heat jello and pineapple until jello dissolves. Cool slightly. Add buttermilk and other ingredients. Refrigerate several hours and serve.
Dice squash and onion and steam until tender. Drain excess water. Mix squash, soup, sour cream and almonds. Spread evenly into casserole dish. Sprinkle dressing mix over top and bake in oven at 350° until topping is brown.
In medium saucepan melt 2 Tbsp. of margarine. Add mushrooms and cook over medium heat about 3 minutes or until tender. Remove mushrooms, leaving juices in pan. Stir in cornstarch. Gradually stir in milk. Add remaining margarine, salt, pepper and onion salt. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Stir in turkey and mushrooms until well mixed. Serve in puff pastry shells. Makes 6 servings.
Mix together well sugar, Crisco, eggs, cocoa, baking powder, salt, vanilla and syrup and add flour. Mix well and bake in loaf pan at 350° for 40 to 50 minutes. Do not overbake.
Saute onion, garlic and mushrooms in margarine. Add soups and tomatoes. Heat. Add sour cream. Layer crushed Doritos, chicken, sauce and cheese alternately, 2 layers each. Bake at 350° for 30 to 40 minutes.
Combine all ingredients in punch bowl. Stir until blended. Serve immediately. Makes 16 (1/2 cup) servings.
Bottom Layer: Cut Zingers in half and place in 9 x 13-inch pan, filling side up.
Salt and pepper ground chuck and brown in soup pot. Drain meat well. Cut cabbage into small strips and combine with meat and tomatoes. Add enough water to cover ingredients. Salt and pepper to taste. Add Accent, sugar and chili powder. Cook until cabbage is tender.
Mix powdered sugar and oleo; stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.
Mix sugar, cornstarch and water together and cook until thick. Add Jell-O and cool. Line baked pie crust/shell with raw fresh strawberries. Pour cooled mixture over strawberries. When ready to serve, cover with Cool Whip.
Fry green peppers and onions in a small amount of oil until peppers start to change color. Crumble hamburger over peppers and cook until done. Drain. Add remaining ingredients. Bake at 400° for 1 hour.
Combine flour and sugar in bowl. Bring to boil butter, cocoa and cola. Add to flour and sugar. Add remaining ingredients. Bake 30 minutes at 350°.
Dip chicken in eggs and roll in bread crumbs. Brown until partially cooked (light brown). Place in casserole dish. Pour tomato sauce and spice mixture over chicken. Bake at 350° for 35 to 40 minutes. Take from oven and spread with Mozzarella.
Combine shrimp, celery, water chestnuts, eggs and onion. Blend mayonnaise, lemon juice, salt and pepper; stir into shrimp mixture. Place in greased casserole. Top with cheese and potato chips. Bake at 400° for 20 to 25 minutes.
Beat eggs, milk, onion and seasoned salt. Tear ham into small pieces; add egg mixture. Stir in cheese. Pour into greased 8 x 8 x 2-inch baking dish. Bake in 350° oven for 30 to 35 minutes.
Mix ingredients (except mushroom soup) together and form into patties. Brown and drain grease. Add cream of mushroom soup; simmer for 1/2 hour on each side. Serve over rice or noodles. Yields 4 servings.
In a bowl, blend all ingredients together. Pour into 2 well-greased and floured 8 x 4-inch loaf pans. In a small bowl, mix together 1/2 cup sugar (either white or brown) and 1 tablespoon butter or margarine. Sprinkle the mixture over unbaked bread. Bake in a preheated 325° oven for 45 to 60 minutes or until firm to touch.
Mix all ingredients together. Bake at 300° for 1 1/2 hours.
Layer in casserole in the order given. Salt and pepper each layer. More tomatoes may be added, if needed. Bake 1 1/2 to 2 hours at 350°.
Brown ground beef in skillet. Add salt, pepper, about 1 tablespoon garlic and onion; cook until done. Cook instant mashed potatoes (usually the serving for 8 is enough). Place ground meat at the bottom of a casserole. Be sure it is tall enough to layer. Layer the mushroom soup (do not add milk) on top of ground beef. Next, layer green beans. On top, layer mashed potatoes. Cover and bake 20 minutes in a 350° oven. Serves 6.
Saute onion and bell pepper in 1 tablespoon of oil. Blend meat, tomato sauce, beaten eggs, bread crumbs and A.1. sauce thoroughly. Fold in diced Velveeta cheese and shape into loaf. Bake in a 350° oven for 1 1/2 hours.
Wash beans and soak overnight. Need large bowl as beans will swell. Next morning, place drained beans in crock-pot. Bury onion and score salt pork (make gashes in it). In beans, add salt, pepper, dry mustard and molasses. (Be careful not to add too much molasses, as will make beans hard.) Cover with boiling water and cook on high in crock-pot all day.
Combine dry ingredients in large bowl. Add remaining and stir until well mixed. Do not beat.
Open and spread out uncooked rolls to cover a jelly roll pan. Bake it for about 10 minutes at 400°. Mix cream cheese, mayonnaise and onion and spread on cooled base. Cover with chopped vegetables and press down on cheese mixture. Cut into squares about 1 1/2-inches wide and enjoy!
Cream together the cream cheese, peanut butter, sugar and milk. Mix until smooth and add one 8 ounce container Cool Whip. Freeze, covered, for 5 to 6 hours. Can be drizzle with chocolate before serving.
Bring coffee, sugar and water to a boil. Boil slowly for 10 minutes. Cool and add vodka. Place mixture in two one-quart bottles and add 1/2 vanilla bean to each bottle. Seal bottles (tape will do) and store in a cool, dark place for two to four weeks. Gently agitate daily.
Preheat oven to 425°. Cook beef and onion; drain fat. Add salt, pepper, beans and soup. Heat to boiling. Place in a baking dish. Mix Bisquick with water. Roll and lay like lattice on top of mixture. Bake until Bisquick is brown.
Slice squash in round portions. Add onions, green peppers, red peppers and garlic. Sprinkle with salt. Cover with 2 trays of ice and let set 3 hours. Drain real good. On stove, heat the vinegar, sugar, celery seed, mustard seed and turmeric. Add drained squash. Boil about 10 minutes. Seal in hot jars.
Blend cream cheese and 2 tablespoons butter until smooth. Add next 6 ingredients and mix well.
In top of double boiler, combine sugar, salt and flour. Mix well. Gradually add milk. Mix well. Place over rapidly boiling water, stirring until mixture coats spoon. Pour a little of the hot mixture into beaten egg yolks, beating constantly. Add egg yolks to hot mixture in double boiler. Stir in rice and raisins; cook 2 minutes. Add vanilla. Put into baking dish.
Cream sugar and shortening. Blend in one can tomato soup. Sift together all dry ingredients and add with raisins and nuts. Mix well. Bake at 350° for 45 minutes in an 8 x 8 x 2-inch pan, or until done.
Brown sausage; drain off all grease. Add rest of ingredients and cook until cheese is melted. This can be baked or made in the electric skillet or on top of the stove. Add tomato juice as needed to make casserole creamy.
Sift together flour, sugar and baking soda. Add remaining ingredients. Combine well, but do not beat. Turn batter into a greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes.
Instead of doing drop cookies, I put it all in my cookie pan with sides on it and cook it all in pan and cut a bar. Mix all ingredients well and pour in pan. Bake at 350°. Keep watching to be sure it does not overcook. Let it cool for a while before you try to cut them out. Glaze with 10x sugar, mixed with lemon or orange juice.
Mix cream cheese and butter in food processor. Blend in flour, cayenne pepper and paprika. Wrap 1 teaspoon dough around each olive, covering completely. Place on an ungreased cookie sheet. Bake at 400° for 13 to 15 minutes.
Mix all ingredients and bake for 20 minutes or until browned on top at 350°.
Place broth and rice in saucepan and bring to a boil. Cover and simmer 20 minutes. Cool. Stir together with remaining ingredients and chill. Serve on lettuce leaf. Garnish with additional olive slices.
Beat together the first 4 ingredients. Whip the cream and fold into the mixture. Tear into pieces the cake and put 1/2 of it in a 9 x 12-inch cake pan. Put 1/2 of the mixture over the cake pieces. Put 3 large Butterfingers in food processor and break up. Sprinkle the candy on the cake and filling. Repeat the layering process, using another 3 candy bars. Sprinkle with chopped nuts if you desire. Best when made the day before. Enjoy!
Put egg yolks with 1/3 of the butter in the top of a double boiler. Keep water in bottom of pot hot, but not boiling. Stir the mixture constantly. When butter melts, add another portion and as it melts and the mixture begins to thicken, add the rest of the butter, stirring all the time. As soon as the mixture is thick, remove from heat and add seasonings. This sauce is delicious served over vegetables.
Melt cheese; stir in bean-bacon soup, sour cream and onions. Cover and store in refrigerator. If you like hot dip, add 2 jalapeno peppers, chopped finely.
Mix and pour in pie shell, bake 15 minutes at 350°. Then turn temperature down to 325° for 45 minutes, until top is brown.
Brown pork chops and place in baking dish. Slice onion over the top. Mash up tomatoes and add salt and pepper. Pour over the top of chops and onions. Cover dish and bake 40 minutes at 350°. Serve over rice.
Sift together the flour, cocoa, sugar, soda and salt. Add other ingredients and mix well. Bake in square pan at 350° for 25 minutes. Ice with favorite icing when cool.
Dissolve the jello in the boiling water. Add the ice cubes, cranberry sauce, bananas, apples and nuts. Mix and chill. Delicious and easy!
Combine dry ingredients. Combine wet ingredients. Quickly fold together until flour is moistened. Spoon into greased muffin tin. Bake at 400° for 20 minutes. Yields 1 dozen.
Mix all ingredients in a large bowl. Shape into small balls (1-inch). Place on lightly greased baking sheets. Bake at 350° for 10 to 12 minutes. Serve in chafing dish to keep warm.
Melt butter in pan. Stir in garlic and mushrooms. Saute a few minutes. Turn heat down to low; stir in whipping cream, Parmesan cheese and 1/2 of tomato sauce. Simmer a few minutes, stirring occasionally. Stir in broccoli. Pour over half of noodles, then add rest of noodles while stirring. (Do not soak up all of juice with noodles; it will get dry later.)
Mix all ingredients together to make tea; use 2 to 3 teaspoons per cup of hot water.
Mix together the first 5 ingredients and pour into a greased 8-inch square glass baking dish. Mix together the next two ingredients and sprinkle over batter. Do not mix these two layers together. Pour 1 1/2 cup hot water over all this in pan. DO NOT STIR. Bake 40 to 45 minutes. Serve warm with vanilla ice cream or by itself.
In microwave pan, sift together sugar and cocoa. Pour in milk as to puddle. Lay on this the oleo. Do not stir! Cook on High for 2 minutes. Take out, beat and add nuts.
Cut each biscuit into fourths. Flatten and spread with a dollop of mushroom soup. Roll up with 1/3 slices of bacon on outside. Secure with toothpick. Bake at 325°° until bacon is done. Yields 120.
Arrange muffins on paper plates. Spread with spaghetti sauce. Top with cheese and sprinkle with oregano. Cook 2 to 2 1/2 minutes or until cheese is melted. Can put topping on this if preferred.
Preheat oven to 400°. Spray an 8 inch square baking pan with Pam or Baker's Joy.
Mix dry ingredients. Beat eggs, pulp and liquid. Mix other ingredients. Add nuts and raisins. Beat well. Pour into 2 greased loaf pans. Bake 1 hour at 350°.
Cream the first 6 ingredients until fluffy. When beaten together, add eggs, one at a time and vanilla. Pour into tube pan. Line bottom with wax paper and flour. Put in cold oven. Cook at 300° for 1 to 1 1/2 hours.
In a skillet saute ground beef in 1 tablespoon oil until meat loses its pinkness then transfer to a pan. Peel and chop onion then dice celery and carrot. Chop ham into small pieces and saute in remaining oil with onion, celery and carrot. Transfer to pan with ground meat and combine all. Add water, tomatoes or tomato puree, garlic, salt, pepper and thyme. Cover and cook for about 20 minutes, then add the wine or chicken broth and cook for a few more minutes.
Preheat oven to 350°. In 2 frying pans cook bacon and ground beef separately. When the hamburger is cooked put in the onion. When the bacon is done cooking put in the green pepper. Put it on low heat. Put the cooked rice in a large mixing bowl, mix the hamburger, bacon, onion and green pepper. Mix in the tomato sauce, chili powder, salt and pepper. Mix thoroughly and put in a 13 x 9 inch casserole pan. Make sure to spray cooking spray in casserole pan. Top with shredded cheddar cheese. Cover with foil. Bake 45 to 55 minutes until cheese is golden brown.
Mix all ingredients,	except nuts, with blender. Add nuts (may need	to use hands). Mold	into round shapes and place on cookie sheet. Bake at 325° until light brown. Roll in powdered sugar while hot.
Preheat oven to 350°. Cook lasagna noodles as package directs. In bowl, combine Ricotta, Parmesan cheese and eggs; mix well. On bottom of a 15 x 9-inch greased baking dish, spread 1/2 cup pasta sauce. Top with half each of the lasagna noodles, Ricotta cheese mixture, sausage, pasta sauce and Mozzarella. Repeat layers. Top with parsley. Cover; bake 1 hour or until hot and bubbly. Uncover; let stand for 15 minutes before serving. Refrigerate leftovers.
Combine all ingredients, except jalapenos, and simmer until excess liquid is reduced. Add jalapenos and simmer for 10 to 15 minutes, the longer you simmer the hotter the salsa. Serve chilled. Pass the chips.
Combine onions, garlic, bay leaf, red pepper, tomato sauce, Worcestershire sauce, pepper sauce and beans in a large saucepan or Dutch oven. Bring to a boil. Reduce, cover and simmer 15 minutes. Remove bay leaf. Serve over hot rice. Serve with hot pepper sauce, if desired.
Brown hamburger meat. Add onion. Place beef and onions in a 9-inch baking dish. Add layer of Tater Tots, covering beef. Spread soup over evenly and top with grated cheese. Bake at 375° for 45 minutes or until Tater Tots are done.
Cut round steak into pieces. Trim fat. Roll in flour, salt and pepper. Lightly brown in pan. Chop onion and then saute them. Add tomato soup plus a can of water and stir. Add meat. Cover and simmer 2 hours. Stir once in awhile.
Mix and simmer burger, garlic salt, basil, salt, stewed tomatoes and tomato paste. Cook noodles according to package instructions. Mix cottage cheese, Parmesan cheese, parsley flakes and salt. Layer in a greased pan. Layer noodles, cottage cheese mixture, shredded cheeses and meat sauce in 3 layers. Bake at 375° for 30 to 40 minutes.
Cook carrots 5 minutes; drain. Cut in strips or lengths or whatever size you want, I guess. I just left the baby carrots as they were. Combine other ingredients and simmer 10 minutes. Strain liquid over carrots. Refrigerate 8 hours or more. Drain well and serve.
Cream butter and sugar. Add egg yolks, one at a time. Add soda to flour. Add to butter mixture, alternating with sour cream. Beat egg whites stiff and fold in.
Cook Rice-A-Roni as directed, except cut cooking time in half. Add remaining ingredients and stir well. Bake in oven at 350° for 20 to 25 minutes. If dry, add a little milk.
Boil eggs; cover with cold water and let cool. Crack, peel and halve eggs. Mix yolks and other ingredients. Fill egg halves. Garnish with paprika.
Mix hamburger meat, flakes, eggs, salt, pepper, soy sauce, garlic powder, catsup and onion all together well. Make in 1 1/4-inch balls. Place on 9 x 13-inch pan. Bake 20 minutes at 350°; drain fat.
Melt margarine in a saucepan, stirring until melted. Remove from heat and add rest of ingredients. Stir until mixture is well mixed and creamy smooth (about 1 or 2 minutes). Put into a greased pan and let set. Enjoy!
Mix margarine with eggs. Add rest of ingredients. Pour into casserole dish (greased). Bake at 350° for 40 to 50 minutes or until done (lightly brown).
Grind peppers and cover with boiling water. Let stand 15 minutes. Drain. Add sugar, salt and vinegar. Simmer 30 minutes and can. Makes 6 to 8 pints.
Brown sausage and onion; drain. In bowl, combine all the ingredients, except cheese. Pour into 13 x 9-inch baking dish. Sprinkle cheese over top. Cover and bake at 350° for 45 minutes. Uncover and bake 5 to 10 minutes longer or until cheese melts.