HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease bottoms only of loaf pans. Mix Crisco and sugar in a large mixing bowl. Add eggs, water and pumpkin. Stir in flour, baking soda, salt, baking powder, cinnamon and nutmeg. Mix in chopped nuts and raisins. Pour into loaf pans. Bake approximately 1 hour and 10 minutes or until a wooden pick inserted in center of loaf comes out clean. Remove from pan and cool completely before slicing. Makes 2 loaves in 9 x 5 x 3-inch pans or 3 loaves in 8 1/2 x 4 1/2 x 2 1/2-inch pans.
Scald rice; then cook in milk until thick. Add remaining ingredients and pour into a buttered baking dish. If too thick, add a bit more scalded milk. Sprinkle with buttered bread crumbs and bake in a moderate 350° oven about 1 hour, give or take.
Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter. Pour into a greased 9 x 13 baking pan. Bake at 350° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over the cake. Spread with whipped topping. Sprinkle with coconut if desired. Yield: 20 to 24 servings.
Marinate overnight and bake 1 hour at 350°. Can be kept warm in crock-pot on low temperature.
Mix all ingredients together, except broth. Add boiled broth. Pour into 12 hole muffin pan, 3/4 full. Bake at 400° for 30 minutes or until done.
Measure flour. Add sugar. In a saucepan, put oleo, cocoa, Crisco and water. Bring to a boil. Add eggs; beat. Add buttermilk to which is added soda and salt. Pour into 13 x 9-inch pan, greased and dusted with flour. Bake at 350° for 30 to 40 minutes.
Beat eggs for 5 minutes with mixer. Add next three ingredients to the beaten eggs. In a separate bowl mix together baking powder, cinnamon, ginger, nutmeg and salt. Add flour mixture to egg mixture and beat. Pour onto greased and floured jelly roll pan and top with chopped walnuts. Bake at 375° for 8 to 10 minutes. Invert and roll, (hot) in a thin dish towel. Sprinkle with powdered sugar, cool.
Brown ground beef and drain well. Place in pot and add all ingredients, except noodles and oil. Stir thoroughly. Cook noodles just until tender; drain and toss in oil. Place in pot and fold in cheese and meat mixture. Cook on low for 6 to 8 hours.
Boil for 20 minutes the green beans, garlic and salt. Cook until thick the butter, flour, milk, salt and chili powder. Layer drained beans, mushrooms, almonds and sliced cheese. Cover with half of the sauce. Repeat until all used. Top with Post Toasties or bread crumbs. Sprinkle with paprika. Bake 45 minutes at 350°. Serves 12.
Put two layers of paper towels on the plate. Put bacon in rows on the paper towels. Cover bacon slices with another paper towel. Microwave on High for 1 minute for each slice.
Cream margarine, Crisco and sugar. Add milk, flour, baking soda and salt. Pour in a 13 x 9-inch pan and top with fruit. Dot with margarine. Bake at 400° for 30 minutes.
Combine rotini, tomatoes, Cheddar cheese, green onions, and pepperoni. In smaller bowl combine Parmesan cheese, vinegar, oil and seasonings; mix dressing with rotini mixture cover and refrigerate overnight. Add croutons before serving.
Rinse and drain lentils; in large saucepan, combine all ingredients. Bring to boil; reduce heat, cover and simmer 45 to 50 minutes. Contains 2 grams fat, 0 mg cholesterol.
Cook macaroni by package directions. Drain and toss with 2 tablespoons butter. Put half of macaroni in sprayed 9 x 13 baking dish. Cover with slices of American cheese. Top evenly with remaining macaroni, then another layer of cheese slices. Stir together milk and 2 tablespoons butter until melted. Salt and pepper to taste. Pour over macaroni and cheese. Bake 15 minutes at 350°, then cover loosely with foil to prevent a hard crust on top. Bake about 20 to 25 minutes more until liquid is no longer "runny" in bottom.
Mix jello, nuts, coconut and milk together. Chill until stiff. Roll into small balls, roll balls into last box of jello and put into a plate. Add plastic stems.
Mix eggs, sugar, pumpkin and oil. Add dry ingredients. Mix well. Pour into 15 inch pan. Bake 40 minutes at 325 degrees.
Combine all ingredients in a pan. Heat slowly stirring constantly until hot. Makes 1 1/2 cups.
Bake cake as directed on box. Cream together cream cheese and milk. Add dry pudding. Pour over cooled cake. Add pineapple to Cool Whip; mix well. Place on top of pudding mixture. Sprinkle with coconut and crushed walnuts.
In skillet, brown beef and onion; drain. Sprinkle meat with cornstarch; blend in. Stir in parsley, mushrooms and enchilada sauce. Unroll 1 package of rolls and place the 4 sections of dough together, forming a 12 x 6-inch rectangle. Seal edges together. Roll into a 12-inch square. Fit into a 9-inch pie plate; trim edge even with plate. Separate one of the eggs; set yolk aside. Beat egg white with remaining 2 eggs; spread half over dough.
Mix ingredients together. Pat	into a 9 1/2 x 13-inch cake pan. Bake at 350° for 15 minutes.	Cool.
Melt butter with water. Stir in stuffing mix, egg and sausage. Mix with hand. Shape into balls. Cut bacon into thirds. Wrap meat mixture in bacon; fasten with a toothpick. Bake for 35 minutes at 375°.
Mix the cornstarch and sugar in a saucepan. Stir in the milk gradually, stirring constantly. Stir this mixture into the eggs, then return mixture to the saucepan. Cook over moderate heat until mixture thickens (it must not be allowed to boil), then remove from heat and let cool.
Mix ingredients, except salsa; spread on tortillas. Roll up and chill. Cut tortillas in 3/4-inch slices and serve with salsa for dipping.
Mix and drop by teaspoon on cookie sheet. Bake at 350° until light brown.
In a mixing bowl, beat the eggs. Add oil and pumpkin, beat until smooth. In a large bowl, combine remaining ingredients. Gradually beat into pumpkin mixture. Pour batter into five greased 5 inch by 2 1/2 inch by 2 inch loaf pans. Bake at 325 degree oven for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
In a saucepan off heat, combine milk and cornstarch until completely mixed. Add the sugar, egg whites and oil and cook over medium-low heat. Stir constantly with a wire whisk until thickened. Add extracts. Blend in and set aside to cool slightly.
Mix powdered sugar, margarine, vanilla, almond and egg. Stir in remaining ingredients. Mix real good. Roll out on floured board and cut with cutters for whatever holiday. Decorate with frosting and candies. Bake at 350° for about 8 to 10 minutes. Makes about 5 dozen.
Mix butter, shortening and sugar until creamy. Add egg and vanilla; mix well. Add flour, baking soda and baking powder. Shape into 1-inch balls; roll in sugar. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Preheat oven to 425°. Mix all ingredients together. Note that dough will be sticky. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 12 minutes. Taste like the biscuits at Red Lobster!
Butter 9 x 13-inch pan. Line with cubed bread, then cover with chicken salad. Put whole bread slices on top. Mix half and half with eggs; pour over top. Cover and put in refrigerator overnight. Next day, pour soup on top and bake in a 350° oven for 1 hour and 20 minutes, uncovered. Put cheese on top and bake 15 minutes more.
Boil chicken thighs until done. Take chicken off the bone. Mix all the ingredients. Put in greased baking dish. Pour 1 can of mushroom soup over the top and bake for 1 hour at 350°.
Mix cake as directed on box, then add can of cherries. Bake as directed. When cake comes out of oven, spread fudge topping over cake. Let cool, then top with ice cream, Cool Whip and cherries.
Cream jam and cream cheese together thoroughly. Fold in Cool Whip; chill. Thin with milk if dip becomes too thick. Serve with chunks of fresh fruit such as strawberries, bananas, apples and pears.
Bring water to a boil, add dry ingredients and simmer about 5 to 10 minutes for blending.
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Add sugar gradually, beating until peaks are stiff. Fold in the chocolate chips, then nuts. Cover a baking sheet with white paper. Drop cookie mixture on by the rounded teaspoon.
Heat oven to 375°. Mix sugar, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Yields 4 dozen.
Roll biscuits out thin. Add 1 tablespoon of applesauce in middle of dough. Fold dough over and crimp edges with a fork. Fry with butter in pan on top of stove.
Slice eggplant crosswise into 1/2 inch slices. Combine mayonnaise, salt and onion. Set aside. Combine bread crumbs, Parmesan cheese and Italian seasoning. Spread both sides of eggplant slices with mayonnaise mixture, then coat with bread crumb mixture. Place on baking sheet. Bake at 425° for 15 to 17 minutes or until golden brown.
Mix water, salt, sugar and cornstarch. Bring slowly to a boil. When it begins to boil and thickens, add the second mixture of yolks, juice and rind. Cook about 3 minutes longer. Pour into baked pie shell. Make meringue from the 2 egg whites. Beat them until they hold a soft peak. Add 4 tablespoons sugar, one at a time. Spread on top of filling and bake about 20 minutes in a 325° oven.
Beat eggs. Gradually add sugar, vanilla and melted butter. Add flour, cinnamon and soda. Drop by spoonfuls onto waffle iron; bake until golden brown.
Layer 1 is refried beans, taco seasoning mix and taco sauce. Mix well. Layer 2 is chopped onion. Layer 3 is sour cream, Miracle Whip, Hidden Valley Ranch dressing. Mix well. Layer 4 is cheddar cheese. Layer 5 is lettuce and tomatoes.
Brown beef in lightly salted skillet. Mix the garlic, salt, pepper, sugar and sauce; add to meat. Cover and cook on low for 15 minutes. Slightly undercook the noodles. Mix thinly sliced onions, cream cheese and sour cream. Put 1/3 of the noodles (drained) in greased baking dish. Spread with 1/3 of cheese mix and 1/3 of meat mix. Repeat twice more. Sprinkle with cheese. Bake at 350° for 20 minutes, or until bubbly.
Dust veal with flour. Melt butter in pan. Add onions and garlic and cook until yellow. Add bouillon cubes and dissolve. Add mustard and paprika. Stir and pour into a bowl. Melt the other 4 tablespoons butter in frypan. Fry meat on both sides. Pour onion mixture over it and cook 30 minutes over low heat. Stir in cream and bring to a boil. Serve immediately over buttered parsley noodles.
Cream oil and sugar. Add eggs and beat well. Sift together dry ingredients. Combine apples, nuts, raisins and coconut. Add to creamed mixture. Add dry ingredients, blending well. Pour into greased and floured tube pan. Bake at 325° for 1 to 1 1/2 hours. Batter will be very heavy. Let age for 1 day before cutting.
Wrap each breast with bacon. Cover bottom of flat greased baking dish with chipped beef. Arrange chicken on chipped beef. Mix soup and sour cream and pour over all. Refrigerate all night. Next day, bake at 275° for 3 hours uncovered or until done.
In mixing bowl, combine potatoes, sugar, eggs, vanilla, milk and 1/2 cup margarine. Beat until smooth. Turn mixture into casserole dish. In a bowl, combine brown sugar, flour and 1/3 cup margarine. Crumble over potato mixture and sprinkle with pecans. Bake at 350° for 30 minutes.
Beat margarine and sugar until well mixed (cream). Add eggs, 1 at a time, beating each 1 minute. Add flour and milk alternately; beat well. Add vanilla.
Preheat oven to 350°. Prepare cake mix as directed on package. Pour 2 cups of batter into greased 9 x 13-inch baking pan; bake 15 minutes.
Dip cookies in milk. Put in casserole dish. Spoon Cool Whip over (may add nuts and cherries). Layer cookies over Cool Whip. End with Cool Whip. Crumble cookies on top. Refrigerate about 30 minutes or until firm.
Brown beef cubes that have been coated with flour, salt and pepper in Crisco in a large Dutch oven. Add bouillon cubes, sauce, onion, celery seed and water to meat. Cover; cook 1 1/2 hours, stirring every 15 to 20 minutes. Add brown sugar and cook 20 minutes more. Add cheese and mushrooms and cook 10 minutes more. Serve over cooked noodles.
In a saucepan, mix brown sugar, 1 1/2 cups water, shortening, raisins, cinnamon, nutmeg and cloves. Bring to a boil and continue boiling for 3 minutes. Set aside to cool. Preheat oven to 325°.
Cream butter and sugar. Add eggs one at a time. Add remaining ingredients. Mix well. Spread into buttered 9-inch cake pan. Bake at 350° for 40 minutes. Col and ice with desired icing.
Brown hamburger and onion; drain. Add all ingredients. Save 2/3 cup each of chips and cheese. Put in casserole; sprinkle with chips and cheese. Bake at 350° for 30 minutes. Serves 6.
Cream butter and sugar. Beat in eggs, pumpkin and butter. Sift in all dry ingredients. Stir in nuts. Pour into greased loaf pan. Bake at 325° for 45 to 60 minutes.
Fry bacon until crisp; remove from skillet and set aside. Chop celery; cut pepperoni into sections. Add garlic and saute in bacon drippings until celery is soft. Drain grease. Empty 2 cans puree into large pot. Use one can to measure water and add. Add seasonings to taste. (These may be added gradually as the gravy simmers.) Crumble bacon and add. Simmer minimum of 3 hours. Add meatballs, sausage or chicken as desired.
Wash and core whole mushrooms; lay flat on baking pan. Sprinkle mushrooms with garlic. Fill with Romano cheese. Place a pat of real butter on each mushroom. Bake for 30 minutes at 350°.
Cream butter and sugar; add eggs, sour cream and soda. Beat very well. Stir in remaining ingredients. Drop by spoonfuls on a lightly greased or oiled cookie sheet. Bake at 350° for 10 minutes or until they are light brown. Makes 3 dozen cookies. These are soft and freeze well.
Wash spinach several times. Combine celery, onion, eggs and cheese. Mix with spinach. Mix well. Fold mayonnaise gently into vegetables. Garnish with grated egg. May serve with horseradish on the side.
Combine hamburger, onion, pepper and oil. Cook until tender. Add paste tomatoes and let simmer about 1 hour. Cook noodles and drain. Pour hamburger mix over noodles; stir. Mix and serve hot.
Squeeze excess liquid from zucchini. Mix all ingredients together. Heat butter in pan. Drop heaping tablespoonfuls of batter into pan; brown both sides.
Mix all ingredients well and shape into two balls. If they seem too soft to hold their shape, add more grated Cheddar. Roll in crushed pecans before serving.
Mash bananas with fork; sprinkle with lemon juice and set aside. Mix orange juice according to directions on can. In large bowl, combine sugar and orange juice with other liquids, except ginger ale. Add bananas and stir. Pour into 2 plastic gallon containers and place in freezer overnight. Let thaw 1 hour before serving. Cut through mixture to remove from container. Pour 1 container into punch bowl; stir until slushy and add 1 quart ginger ale just before serving. Repeat with second gallon.
Slice peaches into well buttered dish. Make crumbs of flour, sugar, baking powder, salt and cinnamon. Crumble over fruit. Pour 1/4 pound melted butter over crumble mixture. Bake at 350°, until peaches are tender and top is lightly browned, 30 minutes.
Mix raspberry and strawberry Kool-Aid with enough water to dissolve. Add sugar, pineapple juice and frozen lemonade. Pour into 1 gallon container. Add water until container is 3/4 full. When ready to serve, add ginger ale.
Grind or mash all ingredients. Cook for 20 to 30 minutes or until tender. While hot, place in jars and seal.
Cook (fry) bacon or ham. Add onions and saute until lightly browned. Add potatoes, tomatoes, salt, pepper and water; simmer for 1 hour. Add corn and cook 15 minutes. Melt margarine; add flour and blend. Add hot milk or nondairy creamer. Stir until smooth. Add margarine, flour and milk mixture to ingredients. Bring to scalding point, but do not boil. Makes 10 servings.
Toast almonds about 5 minutes. Spread 1/2 on bottom of greased Bundt pan. Mix other ingredients. Stir in chips and rest of almonds. Bake at 350° for about 60 to 70 minutes. Cool.
Drain green beans, peas, corn and pimientos. Add celery, green pepper and green onions. Boil and cool sugar, vinegar, oil, salt and pepper.
Cream sugar and butter; add syrup and salt and beat well. Beat in eggs one at a time; add pecans. Stir in well. Pour into unbaked pie shell. Place in 350° oven for 1 hour. Check by inserting a knife in center of pie. If clean, pie is done. Allow to cool well before serving.
Mix all dry ingredients together. Coat chicken and place in a single layer in a baking dish coated with cooking spray. Bake at 375° for 1 hour and 10 minutes.
Mix flour, sugar, milk and oil well. Pour in ungreased casserole dish. Mix brown sugar and cocoa and sprinkle over batter. Pour hot water over all. Bake at 350° for 30 to 35 minutes.
Stir cheese, then add first 4 ingredients. Stir and add next 3 ingredients.
Add sugar, coffee and vanilla bean to 2 or 3 cups hot water. Shake well. Let set until well dissolved, about 1 to 2 hours, then add vodka. Can drink plain or fill glass with ice and add 1/3 full Kahlua and add milk to top of glass.
Mix cake mix, eggs and water all together and bake in four layer cake pans in 350° oven for 30 to 40 minutes. Mix together coconut and sour cream. While cake is hot from the oven, prick each layer with a fork. Pour and spread sour cream and coconut mixture over each layer, stacking layers as you go.
Chop olives and onion in blender until fine. Mix all ingredients and refrigerate for 24 hours. Thin with buttermilk to a salad dressing or dip consistency.
Combine all ingredients in saucepan. Cook over medium heat, stirring occasionally, until heated through and cheese is melted.
Wash peppers and onions; remove pepper seeds. Put through food chopper or grinder. Cover with boiling water and let stand 10 minutes. Drain well and put in large kettle. Add remaining ingredients. Cook until onions are transparent, about 30 to 40 minutes. Pour into sterilized jars and seal.
Simmer first 2 ingredients until hamburger is brown. Add other ingredients and simmer until thickened. If using more than 1 1/2 pounds of hamburger, add some chili powder.
Blend lemonade and condensed milk. Fold in Cool Whip and lemon juice. Pour into graham cracker crust and chill.
Blend and heat oil, flour and pepper in saucepan until smooth. Stir in milk gradually. Cook and stir on medium to medium-high heat until mixture comes to a boil and is slightly thickened and smooth. Remove from heat. Stir in cheese until melted. Stir in vegetables. (Reheat on low, if necessary.) Cut open potatoes. Top with sauce. Enough for 8 potatoes.
In a small mixer bowl, combine the first 5 ingredients; beat with electric mixer until smooth. Shape into a ball. Roll in parsley. Refrigerate for up to 24 hours. Serve with crackers.
Pour oil into 13 x 9-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients in pan; stir with fork or spoon until well blended. Scrape bottom and sides of pan and spread batter evenly. One-half cup each of raisins and chopped nuts may be added. Bake at 350° for 35 to 40 minutes. Follow package directions for doneness. Sprinkle with powdered sugar if desired. Makes 16 or more servings.
Press and flatten biscuits onto the bottom and up the sides of a greased pan (11 x 7 x 2) and set aside. In a skillet over medium heat, cook beef and onion. Drain grease. While the hamburger is cooking, you can thaw the spinach in the microwave and also prepare the rest of this recipe, just remember to watch your hamburger. In a bowl, beat eggs. Add spinach and mushrooms to the eggs and mix well. Stir in the cheese, garlic powder, salt, pepper and beef mixture. Mix well. Spoon into biscuit crust. Bake uncovered at 375° for 25 to 30 minutes or until crust is lightly browned.
Mix ingredients. Coat chicken with breading. Brown chicken. Bake at 350° for 60 minutes or 20 minutes on High in microwave, covered.
Boil macaroni in water until done (approximately 10 minutes). Drain and rinse in cold water. Mix all ingredients and add salt and pepper to taste. Serve cold.
Mix first 4 ingredients together and pour into pie crusts. Chill in refrigerator until gels. Makes 2 pies.
Mix dry yeast, 1 teaspoon molasses and 1 cup warm water. Let rise. Mix 2 cups boiling water, oatmeal, 1/2 cup molasses and egg. Set aside to cool while top mixture is rising. Mix the two together, then add 5 cups flour; let rise. Use 1 cup flour to knead in the dough. Make into rolls or loaves. Let rise again until just over your pan. Cook for 35 to 40 minutes in 350° oven.
Melt the butter in a small pan. Add brown sugar. Cook and stir over low heat until sugar melts. Add milk. Cool. Beat by hand, adding the confectioners sugar. Beat until smooth and thick enough to spread. Add vanilla.
Cream together oil, sugar and eggs; add dry ingredients. Add carrots and nuts; add vanilla and mix well with mixer. Pour into greased funnel cake pan. Bake at 350° for 45 minutes or until done.
Heat butter in small, heavy skillet over low heat until browned. add onion and saute until light brown. Remove onion. Stir in flour until well blended. Cook over low heat, stirring constantly, until flour is a deep mahogany brown. Remove from heat, Gradually stir in stock. Bring to a boil stirring constantly. Boil 1 minute. Stir in seasonings. Makes 1 cup.
In top of double boiler; melt chocolate chips over hot water. Remove from heat; add sweetened condensed milk, vanilla, salt and nuts. Stir until smooth.
Brown ground beef and drain. Spread Doritos in bottom of 13 x 9-inch pan. Combine soups, tomatoes, ground beef and mushrooms. Pour over Doritos. Sprinkle cheese on top. Cook in oven at 350° for 20 to 25 minutes or until cheese bubbles.
Combine softened cream cheese, ice cream and salad dressing. Mix until well blended. Fold in fruit and nuts. Pour into 9-inch square pan. Freeze until firm. Place in refrigerator 15 minutes before serving. Cut into squares.
In 6-quart Dutch oven over medium-high heat, cook beef, green pepper, onion, chili powder and pepper until beef is browned and vegetables are tender, stirring to separate meat. Spoon off fat. Add tomato juice, kidney beans and Great Northern beans. Heat to boiling. Reduce to low. Cover; cook 20 minutes to blend flavors, stirring occasionally. Top with sour cream. Sprinkle with green onions and cheese.
Put ribs in a roasting pan and bake in a 275° oven for 2 hours. Pour off fat. Mix together all remaining ingredients and pour over the ribs. Bake 1 hour more. Serve in large bowl surrounded by the juice.
Combine sour cream, water, sugar and salt in a small bowl. Combine both flours in a large bowl. Cut in butter and shortening with fingers until coarse. Add sour cream mixture and stir until dough forms. Turn onto lightly floured work space. Divide in half. Form each half into ball; flatten into disk. Wrap each disk in plastic. Refrigerate 1 hour. Can be frozen.
Cook onion and garlic in oil in large pan until tender. Add remaining ingredients except pepper; boil. Reduce heat, cover and simmer 20 minutes. Stir in pepper; continue to simmer, uncovered, 5 minutes or until desired consistency. Ladle into bowls and add additional picante sauce. Serves 6.
Place pretzels in a microwave bowl. Mix oil, sugar and cinnamon. Mix and pour over pretzels. Stir to coat. Microwave on High for 2 minutes. Stir and microwave 3 to 4 minutes, stirring after each minute.
Mix ground beef, oats, onions, salt, pepper, tomato juice and egg thoroughly. Pack into ungreased loaf pan. Spread catsup on top. Bake at 350° for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
Mix all ingredients together. Put in 8 x 12-inch casserole dish. Sprinkle Parmesan cheese, then crushed potato chips on top. Bake in 400° oven for 30 to 35 minutes.
Cook broccoli as directed. Cook Stove Top stuffing as directed. Combine eggs, onion soup and mayonnaise. Place layer of broccoli in a 2-quart casserole. Add layer of cheese. Pour small amount of sauce on top. Repeat layers until all are used. Top with cooked stuffing mix. Sprinkle butter or margarine on top. Bake for 30 minutes at 350°. Serve hot.