HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Lightly grease bottom of cookie sheet. Cut hot dogs into thirds. Cut biscuits into halves. Stretch out biscuit dough and wrap it around hot dog. Place in greased cookie sheet. Bake at 350° about 1/2 hour or until lite brown in color.
Stir flour, sugar, vinegar and blueberries and place in pie crust. Bake at 350° for about 50 minutes.
Blend sugar and cinnamon. Grease 10-inch tube pan and dust with about 1 tablespoon of sugar-cinnamon mixture. Also sprinkle over with 1 tablespoon chopped nuts. Blend cake mix, applesauce and eggs until moistened. Blend as directed on package. Reserve 2 cups batter. Pour remaining batter into pan. Sprinkle with remaining sugar-cinnamon mixture and remaining nuts, then add the remaining batter. Bake at 350° for 35 to 45 minutes, or until done. Cool cake in pan, top side up, for 15 minutes, then invert on serving plate.
Beat well. Bake in oven at 350° for 40 to 60 minutes in well greased pan. You can use the recipe for any flavor you wish. Use 1/2 pound melted country butter in place of oil; it will stay moist a long time and have a good flavor.
Drain pineapple, reserving syrup. Heat pineapple syrup to boiling and remove from heat. Add gelatin to pineapple juice and stir until dissolved. Add salt.
Preheat oven to 425°. Grease a 13 x 9 x 2-inch baking dish. Combine baking mix, mustard and water in small mixing bowl. Stir until dough forms. With fingertips dipped in baking mix, press dough into bottom and up the sides of prepared dish; set aside. Quarter hot dogs by cutting in half lengthwise and again crosswise. Place hot dogs on dough. Spoon chili over hot dogs. Sprinkle with cheese. Bake 20 minutes or until heated through.
Place asparagus in a skillet. Sprinkle with salt. Add 1/2-inch of water. Bring to boil. Reduce heat. Cover and simmer until crisp-tender, about 4 minutes.
Cook broccoli and drain. Add other three ingredients and bring to boil (stirring constantly or it will stick). To make a larger amount, you can double or triple recipe.
Stir the Cool Whip, Eagle Brand, oranges and chopped pecans together. Pour into graham cracker crusts and chill. Better if it sits for 1 or 2 days. Makes 2 pies.
Dissolve yeast in water. Add 1 cup flour and mix until spongy. Let rise until light and frothy. Add remaining ingredients and blend into spongy mixture. This becomes a very firm loaf. Spoon into greased loaf pan or bread tin and let rise until nearly doubled. Bake at 375° at least 45 minutes.
Combine ingredients. Cut French bread in half, lengthwise. Spread meat mixture on evenly over top of bread. Wrap heavy-duty foil around side of loaf. (Make boat.) Bake at 350° for 25 minutes. Cut and serve.
Cream butter and sugars together. Add eggs and vanilla. In a separate bowl, sift flour, soda, salt, baking powder and French vanilla pudding mix. Add to creamed mixture. Mix well. Add remaining ingredients. Drop by well rounded teaspoons full to cookie sheet. Bake at 350° for for 11 minutes. Yield: 90 cookies.
Combine drained hamburger and beans and cook on low heat for 10 minutes. Cool and pat with a paper towel.
Add yeast to one cup lukewarm water. Let stand 10 minutes. Measure two cups of scalded milk and five cups of water into a large bowl. Add salt, sugar and lard, then add yeast; stir. Add flour a little at a time. Stir. When all flour has been added and mixed in. Lay dough on floured board or table and knead into a medium dough. Let dough raise until doubled in bulk. Knead down and let rise again. Put out on floured board. Shape into loaves (1 1/2 pound dough). Fork top for air holes. Let rise. Bake at 375° about 25 to 30 minutes. Take out of pans. Cover with wax paper and cover with towel until cool. Makes 6 to 8 loaves.
Cook beef broth and water along with your tomato sauce, seasoning salt, black pepper and chopped onion. Then add your red potatoes; cook for 5 minutes. Then add cabbage and carrots for another 15 minutes or until potatoes and other vegetables are cooked.
Cut cheeses into 4-inch squares 2-inches thick. Roll in flour, dip into egg, roll in crumbs, again into egg, again into bread crumbs. Fry in oil just long enough for bread crumbs to turn golden in color. Serve immediately (with tomato sauce, if desired). Serves 4.
Beat together egg and sugar. Then beat in milk and flavoring of your choice. Serve cold, sprinkled lightly with nutmeg.
Combine first 6 ingredients. Pour into souffle dish. Bake at 350° for 45 minutes. Top with cheese. Bake 10 more minutes.
*Chocolate lovers: Add 3 to 4 tablespoons cocoa instead of vanilla.
Combine eggs, pumpkin, sugar, syrup, milk, flour, vanilla, spice, and salt.
Cream butter. Add powdered sugar; beat until fluffy. Add eggs; beat after each addition. Sift flour; add to batter gradually. Add flavoring and mix well. Grease and flour tube pan. Bake at 325° for 1 1/2 hours. Cool for 4 minutes and invert pan.
Melt down the marshmallows in the milk; cool. Add whipped cream and the peaches. Put into baked pie shell; chill. Makes 6 servings.
Layer in a large bowl in the following order: 1/2 angel food crumbs, pie filling, 1/2 package of sliced strawberries, Jell-O mixture, remaining angel food crumbles, Cool Whip and remaining strawberries.
Sift flour, sugar and salt. Add softened margarine, blackberry jam and beat. Then add one egg at a time. Continue to beat until well mixed. Add the vanilla and buttermilk with the soda. Mix and pour into three greased and floured cake pans. Bake at 350° until barely done and put on racks to cool.
If shortening is used, melt, then cool to lukewarm. Beat eggs and mix with shortening, sugar and salt. Add whole wheat flour; mix well. Mix water and yeast; add to flour mixture and mix well. Add enough plain flour to make a dough like biscuit dough. Cover; let rise in refrigerator. Make out into rolls. Brush with butter; let rise again until double in size. Bake at 400° until done.
Cream together butter or Crisco, oleo, cream cheese and sugar. Add remaining ingredients. Put in cold oven and bake at 275° for 1 1/2 hours (in a Bundt pan).
Combine ingredients in order given. Pour into pie crust. Bake in preheated 425° oven for 15 minutes. Reduce oven to 350°. Bake an additional 40 to 50 minutes.
Combine all ingredients. Add flour, enough to make batter stiff. Drop in hot grease and cook until golden brown.
In a large bowl, combine dry ingredients. In food processor with chopping blade, combine the prunes and water. Add 1/2 cup mashed banana, yogurt, egg whites and vanilla. Process just until mixed. Stir yogurt mixture into flour mixture just until flour is moistened. Fold in raisins. Use large spoon; divide batter into cups. If desired, cut 1/2 banana into 1/4-inch thick slices. Place 2 slices on top of each muffin and brush with lemon juice. Bake at 375° for 25 to 30 minutes.
Mix softened cream cheese and sugar together, using electric mixer. (This will be difficult at first, but keep mixing). Spoon into pie shells. Top with pie filling. Sprinkle nuts onto pie filling. Spread Cool Whip over nuts. Refrigerate until ready to serve.
Boil potatoes in jackets until tender. Peel, mash fine and add remaining ingredients. Cover each pineapple slice with a mound of potato one inch thick. Top with marshmallow. Brown in oven; temperature medium. Ready to serve.
Mix all ingredients except steak and garlic. Rub steak with garlic, then add to marinade mixture. Let set, covered, for 1 hour. Drain steak and grill with high heat. Cook, turning meat every 30 seconds until medium rare. Remove and set aside. Grill onions and peppers with 1 tablespoon oil in large frying pan until slightly tender. Slice steak into 1/2-inch strips across the grain. Add to onions and peppers; cook for 5 minutes more adding 1/4 cup of marinade to decarmelize pan. Serve with hot flour tortillas, cheese, lettuce, diced tomato, sour cream and salsa.
Use equal portions of the ingredients to marinate the quantity of meat you are cooking. Cover and refrigerate for 2 hours, turning steaks occasionally. You can also marinate green peppers and onions before grilling.
Lightly salt Koosa pulp and let water drain out (15 to 20 minutes). Squeeze out remaining liquid. Mix pulp and eggs together. Add flour until you have the consistency of thick pancake batter. Add salt and pepper to taste. Spoon mixture onto a hot buttered or oiled saute pan or griddle about the size of a small pancake. Lightly brown on both sides. Serve with fresh sliced tomatoes.
Grate zucchini. Beat eggs; add sugar and oil, then add zucchini. Sift flour, salt, baking powder and cinnamon; add to zucchini mixture and add vanilla and nuts. Mix well. Cook in two loaf pans at 350° for 1 hour.
Mix together and pour in sheet cake pan. Bake 30 minutes at 350°.
Combine cake mix, sour cream, peanut oil, water and eggs in mixer for 2 minutes. Fold in pudding mix, nuts and chips. Pour into greased and floured bundt pan and bake in 350 degree oven for 50 minutes.
Cook spaghetti in salted water. Drain. Rinse in hot water. Drain again. Place in large bowl. Add all other ingredients and toss well. Refrigerate overnight to allow vegetables to marinate.
Dissolve yeast in warm water. Set aside. In a large bowl, put shortening, sugar and salt. Pour hot milk in and stir until shortening has melted. Add 1/2 cup ice water; stir well. Add yeast mixture; mix well. Stir in flour. Mix well. Dough will be soft. Pour dough out on floured pastry sheet and knead lightly, about 1 minute. Put dough in clean, well oiled bowl and set in a warm place until it doubles in bulk. Knead 5 or 6 times and turn out on floured sheet. Knead 5 or 6 times. Shape into 15 rolls. Place in baking dish. Rub top of rolls with cooking oil. Set in a warm place until it doubles in bulk again. Bake at 350° until golden brown on top. Brush with butter when taken out of oven.
Beat until stiff. Frosts a 9 x 13-inch cake or you can frost a batch of tea cakes or other cookies.
Blend ingredients together, mixing eggs, butter and sugar first. Spoon into greased pan. Bake 1 hour at 350° (uncovered). Serve hot or cold.
Peel and crush garlic. If using fresh tarragon, chop it finely. Heat the oil and saute the garlic until it begins to brown. Add the tarragon and tomatoes, roughly chopped, and lower the heat to simmer. When ingredients come to a boil, cook for 25 minutes or so. When the tomatoes are cooked, add the chickpeas and cook another 5 minutes. Stir in the stock cube and no more than 1 1/4 cups water. Season with salt and pepper to taste and serve.
Make a roux of butter and flour; add milk and make a thick white sauce. If cheese is used, add here and whisk to melt. Mix in leftover cooked vegetables or meat; stir until smooth. Add broth to desired consistency. Season to taste.
Sift flour, baking soda and salt together. Set aside. Mash bananas and set aside. Cream the sugar and shortening until well blended. Add eggs and mix well. Add buttermilk and vanilla; mix well. Add mashed bananas (about 1/2 at a time) and mix well after each addition. Add dry ingredients (about 1/2 at a time) and mix well after each addition. Add chopped nuts and stir in with spatula or spoon. Spray loaf pan with nonstick cooking spray and pour batter into pan. Bake at 350° for 45 minutes to 1 hour. (Toothpick inserted in center should come out clean.) Cool. Can freeze or refrigerate.
Thaw bread and let rise to double. Brown the beef, onions and celery and let cool. Roll out the bread dough to about 12 x 18-inches each. Spread the cooled (not cold) meat, peppers and mushrooms on the dough, mostly in the middle. Top with the Mozzarella. Roll up, making sure the rolls are sealed. Let rise again for about 1/2 hour and bake at 375°, until well browned (about 40 minutes). Slice in very thick slices and use the heated sauce as a dip.
This is done in two operations. First, you fry the bacon and crumble into green beans; simmer for approximately 30 minutes. Mix into the mayonnaise, the chopped hard-boiled egg, Worcestershire sauce, horseradish, salt, pepper, garlic powder and lemon juice. Set aside. After beans have finished cooking, drain and spoon mixture over them. Ah, 'tis fit for a king. Serves 4 to 6.
Put butter and onion in skillet and brown. Stir in meat, salt and pepper; let cook about 5 minutes or until beef changes color. Add mushroom and vegetable soups. Remove mixture from heat and add sour cream, mixing well. Pour into casserole dish. Mix biscuit dough following directions as you would for biscuits. Drop dough on top of meat mixture. Sprinkle with poppy seed and bake until biscuits are done.
In a small bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients. Add to creamed mixture alternately with buttermilk; mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350° for 10 to 12 minutes or until firm to the touch. Remove to wire racks to cool.
Combine all ingredients except lettuce; mix well. Cover and chill 1 to 2 hours. Serve on lettuce leaves.
Preheat oven to 350°. Lightly grease Pyrex dish. Mix all ingredients and bake until firm and golden brown or toothpick inserted comes out clean, about 30 minutes.
Heat oven to 425°. Sprinkle bacon, cheese and onion in pastry lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake 15 minutes. Reduce oven temperature to 300° and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges.
Stir together flour, baking powder, soda and salt in a medium bowl. Mix in oats. In another bowl, beat margarine and peanut butter on medium speed of electric mixer until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add oat mixture and stir by hand until well combined. Shape mixture into 2-inch balls. Place 6 balls on an ungreased cookie sheet and flatten each to 3 inches in diameter. Bake at 350° for 9 1/2 minutes or until golden. Cool completely on wire rack. Makes about 24 big cookies.
In a 1-quart glass measure, measure milk. Drop in chocolate. Microwave at High for 1 1/2 to 2 minutes. Blend well. Add sugar; stir to blend. Microwave 1 to 2 minutes until mixture boils. Add peanut butter and vanilla and stir until blended; serve warm or cool.
Beat egg whites until stiff and dry; slowly add sugar, then vanilla and vinegar. Beat again until stiff and dry. Place meringues on the back of an ungreased cookie sheet, keeping in mind they will double in size. Make a well in the center of each and bake on the middle shelf of a 250° oven for 1 hour or more until they turn pinkish beige in color. Test bottom of well with finger; it must not be too sticky. Bake longer, if necessary. Using a spatula, remove from sheet the minute they come out of the oven.
Cook sugar, butter, and cream over medium heat until it boils, then cook for 5 minutes. Take off heat and add marshmallows, chocolate chips, and vanilla. Pour into plate, and let set until firm.
Remove shells from crab but don't break lumps. Combine crackers, parsley, Worcestershire, Tabasco, egg, 3/4 cup mayonnaise, Old Bay, salt and pepper and mix well. Gently fold in crab; don't overmix! Form into 6 cakes; place on foil covered cookie sheet and spoon reserved mayonnaise on each. Sprinkle with paprika. Bake 20 minutes at 350° or until golden brown. Garnish with parsley and lemon.
Mix together pudding and milk. Add both cartons of whipped topping. Stir together very well. Layer bottom of pan with graham crackers. Spread 1/2 pudding mixture over crackers. Add another layer of crackers. Place rest of pudding mixture over this. Put last layer of crackers over pudding and place icing over this.
Saute parsley and onion in margarine for 5 minutes. Add carrots, beef consomme and nutmeg. Cook 15 minutes uncovered, then 15 minutes covered.
Combine sausage and cheese. Add Bisquick and mix well. Add small amount of water to moisten (1 to 2 teaspoons). Roll into cocktail meatball size. Bake at 400° for 10 to 15 minutes. May be frozen and reheated. Enjoy!
Blend together all ingredients, except raisins and nuts. Then fold in raisins and nuts. Bake at 400° for 10 minutes. Reduce heat to 300° until done.
Preheat oven to 350°. Arrange beef cubes and onions in a large Dutch oven. Add pepper, soup, beer and gravy browner. Mix gently and cover tightly. Bake 2 hours. Remove from oven. Add potatoes, carrots and garlic powder. Cover and return to oven for 1 hour or until vegetables are cooked. On top of stove add peas and cook until done. Serves 6 to 8.
Sift flour, baking powder and salt together. Cream softened butter and sugar together; add egg and beat until fluffy. Alternately mix flour and milk into egg mixture. Add vanilla. Drop by teaspoon onto a cookie sheet. For a sugary top, lightly flatten each cookie with the bottom of a glass which has been buttered and then dipped in sugar. Bake at 375° (moderate oven) for 18 to 20 minutes. Remove from cookie sheet while still warm. Makes about 3 dozen.
Preheat oven to 325°. Mix salt and flour. Pound 1/4 cup of this mix into the cube steaks. Melt 4 tablespoons of butter. Add cube steaks and brown well. Place steaks in a large baking dish. Melt 2 tablespoons butter. Add onions and cook until tender. Melt 2 tablespoons butter; saute mushrooms. Spoon onions and mushrooms over browned steak. Add remaining flour to butter and drippings remaining in the skillet. Stir in bouillon and mustard and cook, stirring constantly until thick (make sure to get out all the lumps). Add cream and mix well. Pour sauce over the vegetables and meat. Cover and bake 1 1/2 hours (test after 1 hour to see if it is done).
Combine fruit in large bowl. In small bowl, combine dry pudding mix, milk and orange concentrate. Beat well 1 to 2 minutes. Beat in sour cream. Fold in fruit mix. Put in large bowl. Cover and refrigerate. Serve on lettuce or in cups.
Add lard to hot mashed potatoes and hot potato water. Let lard melt; add sugar and cold water. When lukewarm, add yeast, then let stand 2 hours. Add 1 teaspoon salt and egg whites and flour to make a stiff dough. Let stand in a draft free room until mixture starts to rise. then put in "icebox" (refrigerator). Form into round rolls and rise again until double (about 1 hour). Place about 2 1/2 inches apart on a greased baking sheet. Bake at 400°, approximately 15 to 20 minutes, or until nicely brown.
Combine the first 4 ingredients in mixer bowl; blend slowly. Add peaches and pineapple. Chill.
Heat oven to 350°. Grease and flour 2 loaf pans (9 x 5 x 3-inch) or 3 smaller loaf pans. In a large bowl, beat eggs, oil, apples, sugar, and vanilla on low speed, scraping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon, and cloves. Beat on low speed, scraping bowl occasionally until moistened, about 1 minute. Then beat on medium speed 1 1/2 to 2 minutes. Stir in nuts and raisins. Spread in pans. Bake until wooden pick inserted in center comes out clean. (Allow 55 to 60 minutes for larger loaves and approximately 45 minutes for smaller loaves.) Cool 10 minutes; remove from pans. Cool on wire rack.
Combine sugar, salt and peanuts in a 2-quart casserole dish and stir well. Microwave on High 8 to 9 minutes; mix well. Add butter and vanilla. Blend thoroughly. Microwave on High 3 to 4 minutes. Stir in soda and mix well. Pour onto a greased cookie sheet. Cool 1 hour. Break into small pieces.
Place fish in greased baking dish. Sprinkle with salt and pepper. Add 1/2 cup milk. Bake in a 350° oven for 30 minutes. Melt butter and flour. Blend gradually. Add 1 cup milk. Cook over low heat until smooth and thick, stirring constantly. Add sherry flavoring and cheese. Pour over fish and broil until golden. Serves 4 to 6.
Combine lime juice, garlic and Worcestershire sauce. Marinate steak in this mixture at least 3 hours or overnight. Drain meat well and grill over charcoal until barely medium-rare.
Mix and press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
Spread cream cheese on bottom of baking dish. Spread chili over cream cheese and sprinkle cheese over top.
Beat eggs and sugar together until light. Stir in flour, salt and baking powder; mix well. Add boiling water, then extract. Pour into well oiled jelly roll pan and bake in a 400° oven for 15 minutes. Turn out on cloth wrung from hot water. Trim edges and spread with jelly. Roll immediately. Sprinkle with powdered sugar.
Slice squash the long way, scoop out seeds. Bake face down in a buttered, aluminum lined tray at 375° for about 30 minutes (15 to 20 minutes at full power in microwave). Let it cool, then scoop out the long strands inside. While the squash is baking, saute onions with salt, garlic, pepper, sliced mushrooms and herbs. When onions are soft, add tomatoes. Cook until most liquid evaporates. Combine all ingredients. Pour into a buttered 2-quart casserole dish. Top with grated cheese. Bake at 375° for another 40 minutes.
Brown ground beef, drain. Layer glass baking dish with tortilla chips. Mix beef, cheddar cheese soup and green chilies together and spread over torilla chips. Spread sour cream over mixture. Sprinkle cheddar cheese over sour cream and top with tomatoes and black olives. Bake at 375 degrees for 15 minutes.
Heat oven to 350°. Cream butter flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy. Combine flour, baking soda and salt. Mix into creamed mixture. Stir in oats, coconut, raisins and walnuts. Drop by rounded teaspoonfuls on ungreased baking sheet. Bake at 350° for 11 to 12 minutes for soft cookies.
Pinch half of the cake into a pan. Crush the candy bars in their wrappers. Mix the butter, egg yolks and sugar until creamy. Add the Cool Whip. Spoon this mixture on top of the cake. Sprinkle 3 of the candy bars on top of this. Repeat. Serves 10 to 12. Chill and store in refrigerator.
Bake potatoes until they stick tender with a fork. Peel and mash with masher. Add all ingredients and beat well. Pour into unbaked pie shells and bake at 350°. This mixture will make two pies.
Cook broccoli according to package directions. Saute onion and celery in butter; stir in other ingredients. Bake at 300° for 20 minutes. Serves 6.
Brown onion and ground beef, then add olives, wheat germ, cheese and bread. Parboil shells for 8 minutes, then stuff with beef mixture and put in lightly greased 9 x 13-inch pan. Pour soup over	all and sprinkle with Parmesan cheese. Cover with foil and bake 20 minutes at 350°.
Preheat oven to 350 degrees. Butter 9-inch pie plate. Put cranberries in the plate, sprinkle with the granulated sugar, nuts and raisins. Beat eggs thoroughly, gradually beat in light brown sugar. Stir in flour and melted butter, blending well. Pour the mix over the cranberries. Bake for 45 minutes.
Preheat oven to 350°. Place frozen hash brown potatoes in a greased 9 x 13-inch pan. Melt 1/2 cup of butter and pour over potatoes. Set aside. In a 2-quart bowl, mix sour cream, onion, cheese, soup, salt and black pepper. Pour over potatoes and mix well. Combine 2 cups of crushed cornflakes and the other 1/2 cup melted butter. Spread over potato mixture. Bake for 1 hour. Yield: 9 cups. Makes 18 servings (1/2 cup each).
Brown venison and onion. Add salt and pepper to taste. Add all other ingredients except noodles, beaten eggs and cream cheese. Lay noodles in greased baking dish. Add a layer of ground venison and a layer of cream cheese. Keep adding layers until everything is gone. Top with shredded cheese and cook in oven at 350° for 40 minutes.
Combine beans, milk, soup and 1/2 can of the onions. Pour into casserole. Bake for 20 minutes. Add remaining onions to top of the casserole the last 10 minutes of cooking.
In a large Dutch oven, brown beef; drain fat. Add onion and celery; cook until tender. Mix undiluted tomato soup, tomato paste and ketchup; simmer 15 to 20 minutes. Spoon into large baking dish or roaster. Add drained green beans, lima beans and wax beans. Add undrained chili beans, pork and beans, packed brown sugar and prepared mustard. Stir well. Bake, uncovered, at 350° for 1 hour. Serves 24.
Cream butter and sugar. Add eggs and beat. Add all other ingredients; mix. Mash in bananas and then add walnuts. Bake at 350° for 1 hour.