HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, combine berries, sweetened condensed milk and rind. In large bowl, cut 3/4 cup margarine into 1 1/2 cups biscuit mix until crumbly. Add berry mixture. Spread in greased 9-inch square baking pan. In bowl, combine 1/2 cup biscuit mix and sugar; cut in 2 tablespoons margarine until crumbly. Add nuts. Sprinkle over cobbler. Bake at 325° for 1 hour and 10 minutes or until golden. Serve warm with ice cream and Blueberry Sauce.
In a large bowl, mix all ingredients together. Pour into a well greased 9x13 inch pan. Bake for about 45 minutes. Serves 12.
Mix brown sugar, margarine, corn syrup, water and salt. Bring to a steady boil. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in baking soda. Stir until thoroughly mixed. (Syrup will be foamy.) Pour over popped popcorn. Mix gently. Bake for 1 hour at 225°, stirring every 15 minutes. Pour mix onto wax paper or on clean large tea towel separating corn gently. Cool.
Saute almonds and onion in butter for 10 minutes. Stir in flour. Add bouillon and cream, stirring until thickened. Add chicken and remaining ingredients. Pour into casserole. Bake at 375° for 30 minutes. Serves 6.
Dissolve baking soda in boiling water. Blend together sugar, shortening and egg. Add molasses; blend. Carefully add water. Mix in spices (according to your taste). Gradually add in flour until a soft dough. Scoop tablespoon size balls and roll in sugar. Place on greased cookie sheet and flatten slightly. Bake at 400° for 10 to 12 minutes.
Preheat oven to 375°. Prepare cake according to package directions. Measure 4 cups of batter into separate bowl. Gradually, fold cocoa into batter until well blended, be careful not to deflate batter. Alternately pour vanilla and chocolate batters into ungreased tube pan. Cut through batter with knife to marble batter. Bake 30 to 35 minutes, do not underbake. Invert pan on heatproof funnel or bottle. Cool for 2 hours. Run knife along sides to loosen cake, place on platter. May be eaten plain or drizzled with chocolate glaze.
Cut up or tear lettuce. Oil the bowl with oily dressing; toss lettuce with creamy dressing. Then add Parmesan cheese. Toss lettuce with oily dressing, then add Parmesan cheese. Add croutons just before serving. Add cucumber and tomato, if desired.
Cook until thick the flour and milk. Cream the butter, granulated sugar and vanilla. Add both mixtures together and beat for 16 minutes. Frost cake and refrigerate.
Combine all dry ingredients. Make a well in center. Add remaining ingredients. Stir until moist. Spoon into greased muffin pan, filling 1/2 full. Bake at 400° for 20 minutes.
Cream the butter and sugar together thoroughly. Add the eggs, syrup and salt. Mix well. Add the vanilla and pecans. Pour into the pie pan lined with pastry. Bake 45 to 50 minutes at 350° until firm.
Boil beans in 6 cups boiling water for 2 minutes. Let stand for 1 hour. Rinse twice. Add 3 1/2 cups fresh water and cook until tender. Add remaining ingredients and simmer for 1 1/2 hours uncovered. Serves 12.
Beat eggs and cream together. Add Triple Sec, granulated sugar, orange zest and cinnamon; whisk until well blended. Pour into shallow bowl.
Soak tapioca overnight in water. Stir in 2 cups whipped topping and some nut meats. Let stand overnight in refrigerator.
Saute first 4 ingredients in oleo. Remove from heat, stir in tomato sauce, water and seasonings. Simmer 10 minutes. Stir in shrimp. Heat to boiling. Cover and cook 15 minutes. Serve over hot rice. Serves 6.
Pick through and rinse beans. Place in a 4 quart pot and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight. Drain and rinse beans. Place beans in crockpot with canned tomatoes, broth, wine, and vegetables. Cover and cook on low for 7 to 8 hours. In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to the crockpot and cook another 30 to 60 minutes. Makes 8 servings.
Grind peppers and onions. Mash tomatoes to chunky. Add all other ingredients to mix. Cook slowly until thickens, stirring occasionally to prevent burning, about 3 to 4 hours.
Place all ingredients in large pot. Cover with water and bring to boil. Boil 10 minutes, then simmer until soft. Sprinkle with cheese.
Slice bread into 1-inch thick slices. Spray a 9 x 13-inch pan with oil and arrange bread slices tightly together. Mix eggs, milk, 1/2 cup sugar and vanilla. Pour half of mixture over bread. Arrange sliced apples on top and pour balance of egg mixture over top. Take remaining 1/2 cup of sugar and mix it with the cinnamon and nutmeg. Sprinkle over top. Bake at 350° for 1 hour. Let rest for 10 minutes before serving. Serve with hot syrup.
Brown beef; drain. Melt cheese in crock-pot; add sauce and meat and simmer for awhile. Serve with tortilla chips as dippers.
Slice cabbage, cook 10 minutes in salt water. Drain. Mix soup, milk, cabbage and cheese. Pour into casserole. Top with crumbs. Bake for 30 minutes in 350 degree oven.
Bring to boil the water and sugar. Add Jell-O and pie filling. Mix and bring to boil again, then cool slightly and add remaining 4 ingredients. Chill until firm.
In large mixing bowl, beat eggs and sugar. Add oil, salt and flour. Mix well. Add vanilla, cinnamon, baking soda, apples and nuts. Bake 1 hour or more at 350° to 375° in well greased tube pan.
Mix meat, milk, egg, oatmeal, onion and salt. Form into balls. Make sauce out of remaining ingredients. Pour over meatballs. Bake at 350° for 45 minutes. Don't cover. Add pepper if desired.
Mix dressing and oil; add seasonings. Pour over crackers. Put in warm oven, 15 to 20 minutes, stirring occasionally.
Combine beans, tomatoes, picante sauce, beer and brown sugar in large saucepan. Simmer uncovered 20 minutes. Stir in rice and salt; heat through. Sprinkle with onion and cilantro.
Cube cheese and put in a saucepan. Over medium - low heat, add just enough milk to melt the cheese to the desired consistency, stirring constantly so cheese doesn't burn. Blend in finely chopped jalapenos to taste. Leftovers may be refrigerated and reheated on the stovetop by adding a little milk and stirring over medium - low heat.
Bring brown sugar and water to a boil. Let syrup cool. Mix almond extract and vodka to syrup. Shake well. Let stand for 3 days.
With hands thoroughly mix above ingredients. Shape into small balls. Place on wax paper and chill for at least 2 hours.
Saute onions, celery and green pepper in margarine. Add pimento, cream of celery soup, milk and cream cheese. Heat slowly until blended. Add rice and shrimp; mix well. Bake at 350° for 30 minutes. Place crushed crackers on top the last 10 minutes of baking. (Cover top of casserole with crumbs.)
Brown ground meat; drain fat. Stir in tomato sauce, beans and seasoning. Prepare muffin mix according to the package directions. Spread muffin mix batter over chili mixture. Bake at 350° for 35 to 40 minutes. Bake 5 minutes more or until cheese melts. Serves 6.
Stir sugar, oleo and milk together in pan. Boil to soft ball stage (about 5 minutes). Remove from heat. Add peanut butter; stir well. Add vanilla. Pour into a greased pan. Allow 30 minutes to cool.
Bake at 350° for 2 to 2 1/2 hours. Put crushed cornflakes on top after baking with dots of butter. Place back in oven for a few minutes.
Mix together cream cheese and sugar in a bowl. Blend in vanilla and sour cream. Chill about 30 minutes.
Grease a 2-quart casserole dish; combine butter and cracker crumbs and press one-half of mixture into the bottom of the casserole dish. Layer remaining ingredients in dish twice; top with remaining crumb mixture. Bake at 350° for 30 minutes or until it bubbles.
Coat pecans with melted margarine; sprinkle with salt. Bake 20 minutes at 275°. Cool on paper towels.
Soften cream cheese. In a large bowl, add mayo and Worcestershire sauce. Mix well. Add olives, parsley and onion. Chill until firm. On wax paper, shape into a 1 1/2-inch roll. Roll in dried beef. Garnish with parsley. Serve with crackers.
Brown beef; stir in tomatoes and tomato paste, salt, basil, oregano, garlic powder and water. Cover with lid and microwave 4 to 5 minutes or until boiling. Combine cottage cheese, Parmesan cheese, egg and parsley. Mix well. Pour in 1 1/2 cups tomato beef sauce in 8 x 12-inch glass dish. Place 4 uncooked noodles evenly over sauce. Top	with 1/2 the cottage cheese mix, spreading evenly. Sprinkle with 1/2 the Mozzarella cheese. Spoon 1 cup sauce over cheese. Place 4 more noodles on sauce, top with even layers of remaining cottage cheese, Mozzarella	cheese	and tomato sauce. Cover lightly with plastic wrap. Microwave 15 minutes rotating dish. Microwave at	50% power for 15 to 20 minutes or until noodles are tender. Sprinkle with Parmesan cheese. Microwave uncovered 1 1/2	to 2 minutes or until cheese is melted.	Let stand 10 minutes before cutting.
Pour the orange juice into a bowl, then the pineapple juice and club soda. Add the sherbet and mix everything with an egg beater. Pour the fizz into glasses.
Dredge roast in flour. Brown slowly on all sides in hot fat. Season generously with salt and pepper. Add onions. Mix remaining ingredients except mushrooms and add to roast. Cover and cook slowly at 300° for 2 1/2 hours. Then add mushrooms. Blend 2 tablespoons flour to thicken gravy.
Preheat oven to 350°. Combine margarine, brown sugar and pretzels. Mix well and pat into a lightly buttered 9 x 12-inch Pyrex baking pan. Bake at 350° for 10 minutes. Dissolve gelatin in boiling water. While hot, add strawberries. Cool until mixture begins to thicken.
In medium bowl, stir flour, oats, baking powder, and salt. In large bowl with mixer at medium speed, beat peanut butter and sugar until smooth. Beat in egg. Gradually add milk. With mixer on low, beat in dry ingredients until smooth. Stir in raisins.
Combine all ingredients except oil and pat mixture into 8 small cakes. Heat oil in large skillet and fry cakes about 20 minutes, turning until brown and crisp on both sides. Serves 4.
Mix all ingredients. Bake 1 hour at 350° to 375°. The last 15 minutes of baking, add crushed potato chips on top.
In an electric skillet, combine sugar, butter and milk. Set the heat control at 280°. Bring to full boil and boil for 5 minutes stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla. Stir until melted. Cool. Cut into squares. Makes 2 pounds.
Combine cocoa, flour, cornstarch, sugar and salt in a saucepan. Add egg yolks, butter and milk. Cook over medium heat, stirring constantly, until thickened. Add vanilla and peanut butter. Stir. Cool and pour into baked pie shell. Refrigerate until ready to serve. Within an hour of serving, spread whipped cream over top.
Grind bologna and cheese. Add remaining ingredients and mix well. Butter 6 buns. Fill and wrap individually in tinfoil. Bake in a 325° oven for 25 minutes.
Using your favorite casserole dish layer stuffing, asparagus and eggs and sprinkle with pepper and onion. Repeat until dish is full. Pour soup and asparagus liquid on top and spread. Bake at 350° until bubbles up.
Combine sweet potatoes, sugar, salt, eggs, margarine, milk and vanilla and pour into casserole dish. Combine brown sugar, flour, pecans and margarine in a medium bowl and sprinkle over potatoes mixture. Bake at 350° for 35 to 40 minutes.
Combine cornstarch and water in a small saucepan. Add remaining ingredients; stir until smooth. Cook over medium heat until mixture boils, stirring constantly. Serve warm as a dip with fresh fruit. Serves 1 cup.
Mix all ingredients well; drop by spoonfuls into hot oil. Submerge, if possible, until brown. Enjoy!
Mix ingredients together. Knead, if necessary. Make into walnut size balls. Bake 15 to 20 minutes at 350° on ungreased cookie sheet.
Mix flour and salt together in bowl. Cut in shortening with fork until mixture looks like corn meal. Add water a little at a time. Let set a few minutes. Knead on floured surface and shape into pie shell.
Saute garlic in oil until crisp. Remove and add the spinach and salt and pepper to taste. Steam until limp. Remove from pan and squeeze dry when cool.
Mix together 1 hour over low heat until thick. When thick, remove from heat. Add 4 scoops vanilla ice cream and vanilla extract. Stir. Sprinkle with cinnamon. Enjoy!
Cream butter and cream cheese together. Slowly add sugar, beating until fluffy. Beat in egg yolk. Add flour and vanilla and mix well. Chill dough at least 1 hour. Shape into 1-inch balls and place on ungreased cookie sheet. Gently press a cherry half or pecan half into each cookie. Bake at 350° until bottom of cookies start to brown, 6 to 10 minutes. Do not overbake.
Place all ingredients in cooker. Bring to a boil; turn down. When it forms a soft ball in cold water, take off stove. Let cool, then mix with a mixer.
Melt margarine and chocolate chips. Let cool slightly. Add nuts and marshmallows. Spread coconut on wax paper. Divide mixture into four rolls. Roll in coconut. Wrap in wax paper. Place in refrigerator for 24 hours before slicing. Cut in 1/2-inch thick slices.
Combine first 4 ingredients. Stir in eggs. Scald milk and 2 tablespoons butter; add to corn mixture. Pour into a greased casserole and bake at 300° for 1 hour. Mix crumbs in 1 tablespoon butter and sprinkle on top. Bake until browned.
Cook macaroni until tender; add to other ingredients. Pour into baking dish and cook at 350° for 35 minutes. Remove from oven and top with grated cheese, if desired. Return to oven until cheese is melted.
Mix and boil sugar, brown sugar, salt and milk for 5 minutes. Remove from heat; add remaining ingredients and beat thoroughly. Immediately place in buttered 9 x 13-inch pan. Refrigerate until cool.
Beat eggs, brown sugar, oil and vanilla until thick and foamy. Stir in rhubarb and nuts. Mix flour, baking powder, baking soda and spices. Add to the rhubarb mixture and stir until just blended.
Heat the olive oil in a large skillet. Over high heat, brown the cutlets briefly on both sides; do not overcook. Reserve browned cutlets on a warmed platter. In the same skillet over medium heat, saute chopped onion and garlic in the remaining olive oil until lightly browned, 6 to 8 minutes. Stir in paprika and cook 2 minutes longer. Blend in sour cream until just heated through. Do not allow the mixture to boil! Season with salt and pepper. Remove from heat. Spoon the sauce over the cutlets; serve with boiled rice.
Heat the oven to 325°. Mix cake mix, oil, eggs and sour cream by hand. Pour 1/2 of batter in cake pan (greased and floured). Sprinkle with brown sugar and cinnamon. Pour remaining batter on top. Swirl. Bake for 40 minutes. Ice.
Heat oven to 325°. Generously grease bottoms only of 2 baking pans, 9 x 5 x 3-inches. Beat all ingredients on low speed, scraping bowl constantly for 1 minute. Beat on medium speed for 1 minute. Pour into pans. Bake until wooden toothpick inserted into center comes out clean, about 1 hour. Cool for 10 minutes. Remove from pans. Cool completely before slicing. Yields 2 loaves.
Combine first 5 dry ingredients. Add milk, vanilla and butter and beat until smooth. Stir in the walnuts and spread the batter in a buttered 6 cup casserole. Over the batter, sprinkle the mixture of the brown sugar and cocoa. Over this, pour 1 1/2 cups boiling water. Bake in a 350° oven for 50 minutes. Do not attempt to turn out this cake. The bottom is full of fudge sauce. Serve warm with ice cream or whipped cream.
Combine taco mix with cornflake crumbs. Dip one side of each chop into egg and then into crumb mixture. Reserve remaining egg and crumbs. Place crumb side up into 12 x 8 x 2-inch baking dish or large pie plate, placing meaty ends of chops toward outside of dish. Microwave uncovered on High for 5 minutes, turning dish 1/2 turn after 3 minutes. Turn chops over; top with remaining egg and crumbs. Dissolve bouillon cube in water on High for 30 seconds. Stir. Pour around (not over) chops. Cover with plastic wrap; microwave for 6 minutes on High, rotating dish once. Let stand covered for 5 minutes. Use pan drippings for gravy, if desired. Serves 4. Simply delicious!
Beat all together with mixer. Makes one 9-inch pie. Bake at 350° for 45 minutes.
Mix all ingredients together. Bring to a boil. Simmer for 15 minutes.
Sift together flour, baking powder, mace and salt. Gradually stir sugar into softened butter. Beat in egg. Add flour mixture gradually, mixing after each addition. Let dough stand 30 minutes at room temperature. With fingers, on waxed paper, shape a rounded teaspoonful of dough at a time into a roll 2-inches long. Taper ends. Roll in lightly toasted sesame seed. Place on an ungreased cookie sheet. Curve ends to form crescents. Bake in a 375° oven 18 to 20 minutes or until lightly browned around the bottom. Cool on wire rack.
Roll out biscuits. Fill with fruit and seal edges like fried pies. Place in single layer in casserole dish. Pour liquid mixture over pies. Sprinkle with cinnamon. Bake at 350° until done.
You will also need measuring cups and spoons, a bowl, an 8 or 9-inch square baking pan and an oven. Preheat oven to 350°, then smear the inside of the pan with shortening.
Soak chicken pieces in beaten eggs overnight. Roll chicken pieces in Italian bread crumbs and saute in butter. Arrange pieces in a 9 x 13-inch baking dish. Add to the drippings in your frying pan, 1 cup chicken broth and 1/2 cup dry white wine. Pour over chicken; top with mushrooms and grated Muenster cheese. Bake at 350° for 40 minutes (decrease oven temperature to 325° if using a glass baking dish).
Put all ingredients in pie plate. Mix well and press into shape, partially covering rim of plate. Pinch dough into fluting for edge. Prick bottom and bake at 400° for 15 minutes.
Lay tortilla on flat surface; spread evenly with peanut butter and raspberry spread. Sprinkle with coconut, if desired. Place banana on edge of tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on High for 35 seconds.
Mix together ice cream and Cool Whip. Smooth in bowl. Freeze slightly until it mounds, then spoon into graham cracker crust. Freeze for 4 hours.
Mix sugar, cocoa, salt, milk and vanilla in a 1-quart glass dish. Cut butter in slices and put on top. Cook on High for 2 to 2 1/2 minutes. Stir until smooth. Add nuts. Pour into wax paper lined 8-inch square dish. Chill until firm. Cut into squares.
Melt oleo in a saucepan. Stir in brown sugar. Simmer until syrup forms. Immediately pour over already popped popcorn. Stir well.
Brown sausage and drain. Combine all ingredients. Pour into two 9-inch pie shells. Bake at 350° for 35 to 40 minutes. Ham can be substituted for sausage.
Mix butter, Crisco and sugar together until smooth. Add eggs, one at a time, until they are mixed in well. Gradually add milk and flour. Bake at 325° for 1 hour and at 350° for 30 minutes.
Stir onion in melted butter until brown. Blend in dry ingredients. Add water and stir until thick. Add meat and cook 2 minutes. Break in egg. Stir until mixed. Chill. To mold, dip in cracker meal, seasoned beaten eggs, then cracker meal again. Chill. Roll in melted butter; cook on baking sheet at 350° for one-half hour. Serve with tomato or mushroom sauce. Makes 6 regular size.
Brown chops in frypan. Pour onion soup mix and enough water over chops to keep chops covered. Cook for 1/2 hour. Add Minute rice and simmer. For two people, use 1/2 cup rice.
Place all ingredients into bread machine pan in the order listed. Use "dough" setting to make dough. Remove when dough setting is done. Use margarine to coat hands for easy removal and roll shaping.
Blend Eagle Brand, Cool Whip, lemon juice, crushed pineapple, cherry jello and almond flavoring. Add bananas, cherry pie filling and pecans. Fold in. Chill.
Spoon vanilla ice cream by tablespoons into a large punch bowl. Add juices, stirring to muddle ice cream. Slowly pour in 7-Up or Sprite. Stir to mix.
Combine egg, milk and oil. Add sifted dry ingredients. Beat until smooth. Bake on ungreased griddle. Pour batter from 1/4 cup measuring cup. Makes 12 small cakes.
Heat pear juice to boiling. Pour over jello and dissolve. While hot, pour jello over cream cheese. Mix well with mixer until blended. Place mixture in refrigerator or freezer until it starts to set. Add whipped cream with mixer until well blended. Add nuts and pears; pour into serving bowl. Chill until firm.
In large saucepan combine ingredients. Bring to a boil. Reduce heat; simmer uncovered 10 minutes. Remove spices. Serve warm.
In 12-inch nonstick skillet, heat margarine until bubbly; add bell peppers, onions and garlic. Saute until vegetables are softened. Stir in water, broth mix and pepper; bring to a boil. Reduce heat to low. Add potatoes, cover and let simmer, stirring occasionally, until tender. (Add more water if necessary to prevent sticking.)
Mix together in order given. Bake at 350° for 12 to 15 minutes. Watch carefully, they brown quickly. You can make these any size you like.
Toss together corn, celery, bell pepper, olives and cilantro in large bowl. Combine dressing and cumin in measuring cup and pour over corn mixture. Toss to coat. Line 4 plates with spinach leaves and place 1 cup corn salad in center of each plate. Fold 4 to 5 slices turkey into fourths and tuck around corn salad or cut turkey into strips and arrange strips around corn.
Cook chicken until tender. Chop in bite-size pieces. Slice water chestnuts. Crush crackers. Sprinkle 1/2 crackers in bottom of baking dish. Mix chicken soup, water chestnuts, sour cream and onions together. Pour in baking dish. Top with remaining crumbs and sprinkle butter over crackers. Bake at 350° for 25 to 30 minutes.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Cook and stir beef and onions until brown; drain. Stir in seasoning mix; spread into plate. Top with chillies. Beat milk, baking mix and eggs until smooth, 15 seconds, in blender or 1 minute with mixer. Pour into plate. Bake 25 minutes. Top with sliced tomatoes and cheese, then bake until knife inserted in center comes out clean, 8 to 10 minutes or longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and Cheddar cheese.
Mix juice from pineapple, lemon juice and enough orange juice to make 1 cup. Add sweetener. Dissolve cornstarch in water and add to juice. Boil and stir until thick. Cool. Combine canned fruit and fresh fruit. Mix in fruit dressing; allow to stand to let flavors blend. Makes 1 cup dressing. Leftover will keep or double recipe.
Just dip canned biscuits in vegetable oil. Turn in granulated sugar and place on cookie sheet. Flatten each with bottom of glass dipped in sugar. Bake 10 minutes in preheated 425° oven, then on with the golden crushed pineapple and a topping of whipped cream. Garnish with a cherry.
Cook sausage and drain well. Mix flour, corn meal, egg, milk and oil. Add sausage. Place in greased muffin pan and bake at 425° for 15 to 20 minutes.
Cool potatoes completely. To make mustard dressing, in a large serving bowl, combine white wine vinegar, Dijon mustard and salt. Whisk in olive oil until well blended. Add sliced red potatoes, scallions and roasted red peppers. Toss to coat well with mustard-oil dressing.
Place 1 cup sugar in heavy skillet; cook over medium heat, stirring constantly, until sugar melts and forms a light brown syrup. Reduce heat to low; gradually add boiling water in a slow stream, stirring constantly with a wire whisk. Remove from heat.
Mix ingredients; beat well. Grease and flour 13 x 9-inch pan. Bake in 350° oven. Cake is done when it falls in middle. Bake 45 minutes to 1 hour.
Melt butter and marshmallows. Allow to melt gradually over low heat. Stir until creamy. Add food coloring; mix good. Add corn flakes. Drop by teaspoon on cookie sheet. Press hole in middle to form a wreath shape. Press cinnamon candy on to appear as berries. Allow to harden. Place layers of wax paper between layers of wreath.
Mix dry ingredients. Pour melted butter over and stir. Add beaten egg and vanilla. Drop by 1/4 teaspoon onto aluminum foil on cookie sheet, leaving lots of room in between. Bake in a 350° oven for 8 minutes. Let cookies cool on foil before peeling off. Use new foil for each sheet of cookies. Makes 7 dozen.