HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cereal, milk, oil and eggs. Stir until moist. Let set 5 minutes. Combine flour, sugar, baking powder and spices. Add to cereal mix. Stir until well blended. Bake at 375° for 14 to 16 minutes in greased or lined muffin pan.
Mix all ingredients. It will be hard to mix but do not add any more liquid. Chill for 2 hours. Form into balls. Melt 1 large package (12 ounce) chocolate chips and 1 bar of paraffin wax. Keep over hot water while dipping candy. Place on wax paper. Can be frozen.
Spread chicken wings on baking pan. Bake in 450° oven for 35 minutes if frozen or 25 minutes if thawed. Combine ingredients to make sauce. Cover cooked wings with sauce and bake in 350° oven for 10 minutes. I put my sauce in a large Tupperware bowl and add cooked wings and shake vigorously to coat wings.
Roll in balls. Dip top in water, then sugar. Bake at 350° for 10 to 15 minutes.
Put toast into greased 2-quart baking dish; sprinkle with raisins. Pour over toast mixture of eggs, sugar, salt, milk, boiling water and vanilla. Let stand for 10 minutes and sprinkle with sugar and cinnamon mixture. Bake at 350° for 40 minutes or until a knife inserted into center comes out clean. Makes 6 to 8 servings.
Crust: Mix flour, softened butter and pecans. Press in pan and bake 20 minutes at 350°. Let cool.
Melt butter in saucepan. Stir in flour and salt and add milk slowly, stirring constantly until sauce boils and thickens. Add potatoes and heat, stirring occasionally until the sauce boils again. Turn potatoes into a shallow greased casserole (6 1/2 x 10 x 1 3/4-inch). Drizzle the tablespoon melted butter over top. Place on rack a little above middle of oven. Bake in 350° preheated oven 35 minutes or until potatoes are tender, the liquid bubbles up almost over potatoes and they are slightly brown on top.
Preheat oven to 375°. Sift together flour, soda and salt. In a mixer bowl, beat butter for 30 seconds. Add peanut butter and sugars. Beat until fluffy. Add egg and vanilla. Beat well.
Combine dry ingredients. Mix well. Combine eggs, oil and vanilla. Add zucchini. Fold in dry ingredients. Stir in nuts. Pour into two 9 x 5 x 3-inch loaf pans. (Should be about 1/2 full.) Bake at 350° for 1 hour. Cool in pans for 15 minutes. Pour out onto wax paper. Yield: 2 loaves.
Preheat oven to 400°. In large bowl, combine butter and shortening. Beat in sugar, eggs and vanilla until fluffy. Stir in flour, baking soda and salt. Stir in cereal; mix well. Drop by level tablespoons onto ungreased baking sheet 2-inches apart. Bake 9 to 11 minutes or until golden brown. Let cool at least 1 minute before removing from baking sheet. Makes 6 dozen cookies.
Soak ham overnight in cold water. Drain and wipe dry. Mix cornbread with brown sugar and pepper. Add enough water to make a clay-like paste. Put ham in a shallow baking pan. Cover ham with cornmeal paste, making shell about 1-inch thick. Roast in preheated moderate oven at 350° for 4 hours or until meat registers 170° on thermometer. Add a little boiling water to pan but do not taste. Remove from oven. Strip off paste and skin. Sprinkle ham with dry bread crumbs. Replace in oven and bake until brown.
Crumble sausage into large saucepan. Cook over medium heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat for about 6 minutes, or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves. Yields 4 to 6 servings.
Mix ingredients together. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes.
In a large glass bowl, blend together pudding and mix in pineapple. Mix well. Fold in marshmallows and nuts. Fold in Cool Whip. Chill. Serve cold. (Best when made a day ahead.)
In a medium bowl, mix the flour, baking powder, cinnamon, salt and sugar. Add the eggs, milk, oil, zucchini and walnuts or raisins. Mix completely, but not too well, or else muffins will be tough.
Cook macaroni with salt. Drain. Mix all together, except crushed parsley and cracker crumbs. Pour into a large baking dish. Sprinkle with crushed parsley and cracker crumbs. Bake at 350° to 375° for 50 to 60 minutes. Serves 10 to 12.
Mix tomatoes and juice with spaghetti sauce. Mix Ricotta cheese and basil. Spread 1/4 of the tomato mixture on bottom of a 9 x 13-inch baking dish. Top with 4 noodles, 1/3 Ricotta cheese and 1/3 Mozzarella cheese. Repeat layers 2 more times, ending with tomato sauce. Top with Parmesan cheese. Bake at 350° for 30 to 40 minutes, covered.
Preheat oven to 450°. In large mixing bowl, whip eggs until extremely light and airy. Add milk, flour and salt and again mix until airy. Heat butter in 9 x 13-inch pan. Pour batter into pan of melted butter. Bake at 450° for 15 to 20 minutes. Serve hot with maple syrup.
Heat oven to 350°. Cook and stir beef and onions in large skillet until beef is brown; drain. Spoon half of beans into greased 13 x 9-inch baking dish. Top with half each of beef mixture, chilies, salsa and cheese. Repeat with remaining beans, beef mixture, chilies, salsa and cheese. Bake 30 minutes or until cheese is melted and mixture is heated through. Top with sour cream, green onions and olives. Serve with chips.
In small mixing bowl, combine tomato sauce, instant minced onion, Worcestershire sauce and curry powder. Let mixture stand 10 minutes. Add softened Neufchatel cheese. Beat at medium speed of electric mixer until cheese mixture is creamy. Turn into serving bowl. Garnish dip with a ring of chutney. Serve with assorted crackers. Makes about 1 cup dip.
Brown hamburger in large skillet. Drain excess fat. Mix in dry taco mix, follow direction on package. Set aside. Spread cream cheese in bottom of a 8x10 baking dish. Add hamburger to dish and cover cream cheese. Sprinkle Mozzarella cheese over the top. Bake at 350 until cheese is melted and meat is hot. Remove from oven, enjoy by dipping taco chips.
Spray 9 x 13-inch pan with Pam. Put in chicken, cover with cheese. Mix wine and soup and pour over. Mix stuffing with melted margarine and place on top. Bake at 350° for 60 minutes. Serves 10 for lunch and 8 for dinner.
Blend well. Shape round tablespoonfuls. Place on ungreased cookie sheet. Bake at 325° for 9 minutes.
Preheat oven to 325°. Mix together and roll into balls. Bake on cookie sheet at 325° until golden brown or done.
In small bowl, stir together barbecue sauce, pineapple and dry mustard until well blended. Grill ham steak 6 inches from source of heat, brushing with sauce and turning frequently, 25 to 30 minutes. Heat remaining sauce and serve with ham. Makes 4 servings.
Bring sugar, syrup and water to boil and boil until small amount cracks on edge of cup. Then slowly pour over egg whites, which have been beaten. Add chopped nuts and vanilla. Beat until small dabbles can be dipped out and will not run.
Preheat oven to 325°. Mix all ingredients together until well blended. Flatten the beef mixture onto a baking sheet until about 1-inch thickness. Cut crosswise into 2-inch wide strips for individual portions. Cook for 30 minutes (325°). May need to turn oven to broil for the last 3 to 4 minutes to get the desired brownness. Serve kabab over rice (chelou). Sprinkle with sumac.
In saucepan, cook onion and garlic in margarine. In bowl, toss Lite-line pieces with flour. Add onion mixture and remaining ingredients. Pour into lightly oiled 9-inch pie plate. Bake in preheated 350° oven for 45 minutes or until set. Refrigerate leftovers.
Preheat oven to 350°. Place butter in a 9 x 13-inch baking dish and place in oven to melt. Mix together the flour, baking powder, salt, cinnamon, brown sugar and milk to make a batter. Remove the hot dish with the melted butter from the oven and pour in the batter. Evenly spoon the fruit with its juices over the batter. Place the dish back in oven and bake until batter is browned and has risen up and around the fruit, about 35 to 45 minutes. Serve warm with vanilla ice cream, if desired.
Pan-fry sausage until browned and crumbled. Add onion, zucchini and garlic; cook 5 minutes. Add tomato sauce and seasonings; cover and simmer 25 minutes or until zucchini is tender. Sprinkle with cheeses. Serves 6.
Mix rice, celery, olives and green peppers. Mix shrimp, mayonnaise, French dressing, salt and pepper. Chill. Just before serving, toss together and serve on lettuce leaf.
Cream butter and sugar. Add eggs. Save 1 cup of flour to coat fruit and nuts in. Mix rest of ingredients.	Bake at 250° for 5 hours with pan of water under cake.
Preheat oven to 350°. Mix first 3 ingredients in large bowl by hand. Drop by teaspoon into sugar and cinnamon mixture to coat. Place on cookie sheet. Bake 10 to 15 minutes. Let cool on cookie sheet for 5 minutes. Makes approximately 4 dozen.
Melt margarine in a 9-inch square pan. Mix flour, sugar and milk. Beat well and pour over melted butter. Spoon fruit over batter using all of the juice. Bake at 375° about 30 minutes or until it browns on top.
Heat oven to 400°. Lightly grease a 10-inch pie pan. Cook broccoli until almost tender (5 minutes) and drain. Mix broccoli, onion, peppers and cheese into pie pan. Beat remaining ingredients until smooth and pour into pie pan. Bake until golden brown and inserted knife comes out clean, about 35 to 40 minutes. Let stand 5 minutes before cutting.
Combine all ingredients and heat slowly in crock pot about 8 hours. Stir a few times while cooking if possible.
Cook broccoli until tender. Drain and place in a large mixing bowl. Combine soup, mayo, eggs, onion, salt and pepper with broccoli. Pour into buttered casserole dish. Cover with cheese and bread	crumbs. Dot with butter. Bake at 350° for 45 minutes.
Mix all ingredients except cheese and potato chips. Place in a greased casserole.	Top with cheese, then with a layer of potato chips. Bake at 400 degrees for 20 minutes. Serves 4.
Mix well and fry in butter until golden brown. Drain and serve plain or with tartar sauce.
Blend first four ingredients. Add wheat germ and nuts. Shape into small balls. Roll them in confectioners sugar. Store in refrigerator or freeze.
Heat sugar, butter and milk until boiling. When mixture comes to boil, boil for 5 minutes or until foamy. Take off stove and add marshmallow cream and peanut butter. Spread mixture into glass dish or 9 x 13-inch baking pan and cool. Cut and serve.
Mix and pour over bread. Put cinnamon on top. Add more milk to make soft. Add raisins. Bake at 350° for 40 minutes.
Preheat oven to 350°. Place blueberries and lemon juice in small saucepan. Place over low heat until warm; set aside. Combine flour, noncaloric sweetener, fructose and baking powder in large bowl. Add milk and margarine; stir until blended. Pour into an 8-inch square baking pan. Drain and rinse blueberries; spoon blueberries over batter. Do not stir. Bake for 40 to 50 minutes, until golden brown.
Bring to boil 1 1/2 cups water, sugar and dark brown sugar. Remove from heat and add molasses or Karo syrup, oleo and shortening. Cool to lukewarm. Dissolve yeast in warm water. Let stand several minutes before adding to mixture. Add 3 cups rye flour. Let rise until doubled in size. Knead in white flour and salt. Let rise again. Form into 2 loaves and let rise. Bake at 350° for 30 to 35 minutes. Brush tops with butter. Makes 2 loaves.
Cover bottom of a 9 x 13 inch pan with a single layer of graham crackers. Mix together 2 small packages of instant vanilla pudding and milk, stir well and add Cool Whip. Spread half of pudding mixture over graham crackers in pan. Add another layer of graham crackers, then remaining pudding. Add another layer of graham crackers. Prepare frosting by mixing together powdered sugar, butter, milk, Karo syrup, melted chocolate, and vanilla. Frost cake and refrigerate 24 hours.
Dissolve sugar and oil. Add vegetables and fruit. Sift dry ingredients and add to first mixture. Add one egg at a time and beat well. Pour into Bundt pan and bake 1 hour at 350°.
Preheat oven to 450°. Put all ingredients into plastic bag. Close and shake until potatoes are coated evenly. Empty into shallow baking pan. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Garnish with fresh parsley. Serves 8.
Cut bacon in half crosswise. Wrap each scallop in a piece of bacon and secure with a wooden toothpick. Place scallop on a rack in a broiler pan. Brush with Lemon and Chive Sauce. Broil 6 inches from heat, 10 to 15 minutes or until scallops are opaque and bacon is done, turning occasionally. Serve immediately. Yield: 6 servings.
*Mixed fruit flavor works best, but you can use any flavor you wish. Try mixing flavors (i.e. strawberry and peach) or use flavor(s) to match a certain color scheme (i.e. grape for purple color or lime for green color).
Preheat oven to 450°. Mix cornmeal, eggs, and milk; add remaining ingredients and mix well. Pour into muffin pan. Bake 25 minutes or until brown. Makes 24.
Let the yeast melt in the warm water. Mix all the ingredients. Save about 4 cups of the flour for later. With electric beater, beat eggs, sugar and salt. Add milk and lard. Add flour until it makes a nice dough. Let rise in a warm place until double in size. Punch down with floured hands and let rise again. Flour hands and form into small loaves in pan (15 x 15-inch). Let rise again, then bake at 350° until light brown. Take out and let cool and then pull or cut loaves apart, then put back into pan to dry in a 300° oven; do not burn. Can be frozen or stored in a closed container.
Place beef in a large pot and fill with water just to top of beef. Do not cover. Add 1 teaspoon salt. Bring to a boil. Reduce to a simmer for 3 to 4 hours. Remove scum as it appears on top. Pour juice into bowl. Shred beef. Add juice and 1 large bottle Open Pit sauce. Simmer 1 hour, uncovered.
Preheat oven to 375°. Cut cheese into 20 thin slices; cover and set aside. In a large bowl, combine mayonnaise, sour cream, salt and garlic; mix until well blended. Stir in spinach, carrot onion. Spread rounded tablespoonful spinach mixture into each bread slice. Place on baking sheet; top with cheese. Bake 10-12 minutes or until cheese is melted and bread is crisp. Serve warm.
Add sugar to pineapple. Cook until thick. Stir to keep from burning. Add to whipped cream. Mix good and spread on cake. Be sure pineapple is cold before adding to whipped cream. Have cake cool before putting the whipped cream mixture on it. Use 2 1/2 pints whipping cream.
Make strawberry/banana Jell-O, using juice from peaches and pineapple. Make vanilla instant pudding according to directions.
Saute bacon in large pan. Remove bacon and saute onions in drippings. Stir in flour, salt, sugar, mustard, water and vinegar. Stir until thickened, add cut up potatoes and bacon pieces. Serve immediately. (This dish can all be done in the microwave too.)
Melt the butter in iron skillet. Heat berries with 1 cup sugar until they boil. Make batter of 1 cup sugar, the flour, baking powder and milk. Pour batter in skillet on butter. Pour berries on batter. Bake at 350° for 35 minutes.
Drain pineapple, reserving juice. Add enough water to make 1 cup. Bring to boil. Add gelatin and dissolve. Break up cranberry sauce and add to gelatin. Chill until slightly thickened. Add pineapple and chopped nuts. Pour into 1-quart mold. Chill for about 4 hours. Unmold onto serving plate. Yields 6 servings.
Heat oven to 400°. Grease baking pan (9 x 9 x 2-inch). In medium bowl, mix oats and brown sugar. Stir together butter, syrup, salt and vanilla. Mix thoroughly into oats mixture. Press dough evenly in bottom of pan. Bake for 8 to 10 minutes or until top bubbles. Cool, spread chocolate on top. Sprinkle nuts on chocolate. Chill for 1 hour. Cut into about 2 x 1-inch bars.
Combine all ingredients. Bake in loaf pan for 1 hour at 375°.
Boil chicken and cut into bite-size pieces. Stir together soup, pimiento strips, water chestnuts, almonds, salt, pepper and chicken. Put into buttered casserole. Carefully fold in drained asparagus. Bake at 425° for 20 minutes, or until it bubbles. Add onion rings to cover top for the last 8 to 10 minutes. Preparation time: 45 minutes. Can be prepared in advance. Serves 6.
Brown meats, onion and green pepper in a large skillet. Add tomatoes, sour cream or buttermilk, vermicelli, chili powder comino and salt. Cover and simmer 3 to 5 minutes or until done.
Heat oven to 350°. Melt margarine in baking dish or sheet cake pan. In saucepan, heat sugar and water until sugar dissolves. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with fork until dough leaves the side of bowl. Knead just until smooth on floured cutting board. Roll dough out into large rectangle, about 1/4-inch thick. Sprinkle cinnamon over apples, then sprinkle apples evenly over dough. Roll up like a jelly roll. Dampen edge of dough with water and seal. Slice dough into 16 slices (1/2-inch thick). Place in pan with margarine. Pour syrup over roll. Bake 55 to 60 minutes.
Place all ingredients in casserole dish; cover with foil. Bake at 350° for 1 hour.
Put all ingredients in saucepan Cover; simmer gently 10 minutes, stirring occasionally. Drain; fill prepared taco shells with mixture. Add chopped lettuce, grated cheese and hot sauce as desired.
Place all ingredients in blender at one time and blend well. Pour into buttered 10-inch pie pan. Bake in 350° oven for an hour.
Melt butter in skillet (or large pan). Saute vegetables until tender. Add rest of sauce ingredients and cook until thick. Mix with chicken and cooked spaghetti. Mix in or top with cheese. Cook at 350° until cheese melts. Can be frozen or stretched with more cheese and spaghetti. Some people add sliced green olives.
With mixer, beat the first 8 ingredients on medium speed. Add 1 cup flour. Beat on high speed 1 minute. Add the oats, whole wheat flour, apple, wheat germ and flour to stiffen. Hand mix. Turn out on floured board. Knead 5 or 10 minutes. Let rest on board, covered with wax paper, 20 minutes. Punch down and shape into 3 loaves. Put into greased pans. Grease with butter or margarine. Brush tops of loaves with oil. Let rise in oven over pan of hot water until double in bulk. Bake 40 minutes at 350°. Cool on racks on side.
Cook potatoes in boiling, salted water. When soft, drain potatoes. Mix milk, butter, flour and pepper. Cook all ingredients 1 minute. Serve with soda crackers or cornbread.
Combine margarine with flour and confectioners sugar. Pat into oblong glass baking dish (approximately 9 x 12-inch) for crust. Bake at 350° for 20 minutes. Beat eggs and mix with 2 cups sugar, baking powder, flour and lemon juice. Pour over baked crust right away. Bake 30 to 35 minutes. Cool and sprinkle with sifted powdered sugar.
Mix Kool-aid, sugar, and pineapple juice in gallon jug. Add enough water to fill jug. Place in refrigerator until ready to serve. May use some of mixture for ice ring. Add ginger ale just before serving.
Cream sugar and margarine. Add egg and blend well. Sift flour with dry ingredients. Add vanilla to milk. Alternate adding flour mixture and milk to creamed mixture, starting and ending with flour. Mix well and chill. Drop by teaspoon into powdered sugar coating. Place on greased cookie sheet. Bake 10 to 12 minutes at 375° on center rack. Makes 3 dozen.
Melt chips and peanut butter in top of double boiler. Fold in noodles, then marshmallows. Drop by teaspoon on greased wax paper. Cool. Yields 2 dozen.
Soften cream cheese, mix with sour cream until smooth. Spread in glass baking dish. Top with taco sauce, lettuce, onion, black olives, tomatoes and Cheddar cheese.
Mix dry ingredients and then mix other ingredients together. Combine and cook in microwave until thick, stirring occasionally.
Mix all ingredients together and pour into graham cracker crust. Chill for 2 to 3 hours. Serve with Cool Whip on top.
Bring margarine, cocoa, water and salt to a boil. Remove from heat. Add flour, soda and sugar. Beat eggs into sour cream and add to mixture along with vanilla. Pour into greased jelly roll pan. Bake 25 to 30 minutes at 375°. Frost immediately.
Combine 1 cup sugar, flour, crushed pineapple (with syrup), sour cream, lemon juice and 1/4 teaspoon salt. Mix well. Cook over low heat, stirring constantly until mixture thickens. Stir a small amount of the pineapple mixture into the egg yolks. Return to the hot mixture and cook, stirring until yolks are heated, about 2 minutes. Cool, stirring often during cooling. Pour filling in pie shell.
Preheat oven to 375°. On floured surface, separate dough from the crescent dinner rolls into 4 rectangles. Gently pinch diagonal perforations together on each rectangle. With lightly floured rolling pin, roll each rectangle into 7 x 5-inch rectangle. Arrange ham and cheese slices on dough rectangles, cutting ham and cheese to fit and leaving 1/2-inch rim of dough all around. Spread filling with mustard. Brush rim of dough with some egg. Fold dough and filling over so 5-inch sides meet. With fork, firmly press edges together to seal. Place on cookie sheet; brush with remaining egg. Bake 12 to 15 minutes until browned. Makes 4 servings.
Cream sugar, butter and eggs together. Sift or stir together flour, baking soda, salt, cloves, cinnamon and allspice. Add to creamed mixture alternating with beer. Roll cherries and dates in powdered sugar. Fold in dates, cherries, and nuts. Turn into greased tube pan. Bake 1 hour at 350 degrees. Cool on rack completely before removing from pan.
Combine eggs, sugar, oil and vanilla; beat until well blended. Stir in flour, cinnamon, baking soda and salt; mix well. Fold in apples, raisins and nuts.
Place rolls in 2 Bundt pans. Sprinkle dry pudding over rolls. Melt together the butter, brown sugar and cinnamon. Pour over rolls. Sprinkle nuts and raisins over rolls. Bake according to package directions on rolls.
Beat up the egg. Add the sugar, flour, baking powder and salt. Put in the chopped apple. Throw in a handful of currants and some walnut meats, if you wish. Turn into a greased pie pan; bake 1/2 hour.
Mix ingredients together. Pour mixture into plastic squeeze bottles like the kinds used for ketchup or mustard. You and your child can make 3-D pictures by squeezing this dough onto cardboard. The salt makes it sparkle when it dries.
Cream sugar and oleo. Add well beaten eggs. Mix dry ingredients and add to mixture and mix well. Add bananas and water then nuts. Bake in two or three 8-inch pans at 350 for 30 minutes OR in 9 x 13-inch pan at 350 until done. Frost when cooled and sprinkle with chopped nuts.
Place buns crust side up in 8-inch pan. Stick holes in top of buns. Melt butter and pour over buns. Mix eggs, sugar, milk and nutmeg. Pour over buns. Bake at 350° for 30 minutes. Mash buns down one time while cooking.
Preheat oven to 325°. Combine chocolate, 3/4 cup sugar and water in a small saucepan. Stir until chocolate is melted. Cook 10 minutes. Cool and add 1 teaspoon vanilla. Set aside.
In large bowl, mix flour, sugar and beer. Mix well. Put in greased bread pan. Brush top lightly with melted butter or oleo. Bake at 350° for 50 minutes.
Mix together and spoon into ungreased muffin pan. Cook at 400° for 10 to 12 minutes.
Mix all in blender. Pour into an unbaked pie shell and bake at 350° for 30 minutes.
Core apples. Mix remaining ingredients; put filling in apples. Add 1/4-inch water to baking pan. Bake 45 minutes at 375°.
Cook rice according to directions on package. Cook zucchini in small amount of salted water until crisp-tender. Set aside. In a 3-quart buttered casserole, place cooked rice; cover with chopped chilies. Sprinkle on half of cheese; arrange zucchini slices over cheese. Add tomato slices. Sprinkle with salt.
Mix 3 cups milk with pudding then fold in Cool Whip. Put a layer of graham crackers in bottom of large pan. Pour 1/2 of mixture over graham crackers. Add another layer then put rest of mixture over it and add another layer of graham crackers. Mix cocoa, 1/4 cup milk and sugar together. Boil 1 minute then add margarine and vanilla. Pour over mixture.	Better if you fix night before.
Combine butter and eggs, beating well. Stir in honey. Combine dry ingredients; add to butter mixture alternately with buttermilk, beating well after each addition. Spoon into well-greased muffin pans. Bake at 350° for 20 minutes. Yields 1 dozen.