HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonful onto ungreased cookie sheet. Bake 8 to 10 minutes at 400° until golden brown. Mix oleo and garlic powder and brush over warm biscuits. Sprinkle with parsley flakes. Makes 10 to 12 biscuits.
Preheat oven to 350 degrees. Mix all ingredients together with a spoon. Drop by teaspoon onto an ungreased cookie sheet and bake in a preheated oven for 10 minutes. Do not overbake.
Cream the sugar, lard and butter. Add molasses, soda and spices. Add all flour possible to make a stiff dough. Use remainder of flour for rolling. Cover and let stand overnight in cold place. The next day, roll out very, very thin using a heavy cloth on board and a thin cloth around rolling pin; the thinner, the better. Cut in various shapes. Bake at 325° for 10 minutes on well-greased cookie sheet.
Soften Ricotta cheese.	Beat the eggs into the Ricotta. Add sugar, vanilla, flour, salt and baking powder; mix well. Heat oil. Place dough by teaspoonfuls in hot oil. Fry until golden brown (approximately 3 minutes).	Remove with slotted spoon. Drain on paper towels. Cool and roll in confectioners sugar.
Brown chops quickly. Place in oblong baking dish. Top with potatoes and add a layer of cheese. Mix soup with water and pour over casserole. Bake at 350° for 1 hour. Serves 6 to 8 people.
Heat oven to 375°. Grease cookie sheet. Combine cake mix, butter, egg and milk; beat until light and fluffy. Stir in nuts. Drop by teaspoonfuls onto cookie sheet. Bake until brown. Yields 5 dozen.
Combine sugar and flour in a large bowl (do not use electric mixer). In double boiler combine and bring to a boil the margarine,	cocoa, oil and water. Pour mixture over sugar and flour. Add buttermilk, vanilla and eggs. Mix well. Pour into 13 x 9-inch greased and floured pan. Bake at 300° for 25 to 30 minutes.
Preheat oven to 350°. Using mixer, cream the shortening and both sugars until fluffy. Add egg and extracts; beat well. Add flour, baking powder and salt; mix until blended. Form dough into 1-inch balls. Press each ball around a kiss so kiss is completely enclosed (you should not see the kiss). Bake for 12 minutes on ungreased cookie sheet. Do not overbake. Cool on wire rack. Frost or decorate as desired. Makes 3 1/2 to 4 dozen cookies.
Saute onion in butter in skillet until golden brown. Add mushrooms, broccoli and tomato. Cook for 4 minutes, stirring frequently. Add water and bouillon cubes. Bring to a boil. Stir in rice, salt and oregano. Cook, covered, over low heat for 20 minutes or until water is absorbed. Mix in cheese. Serve hot or cold.
Mix all ingredients. Pour into 2 unbaked pie shells. Bake at 425° for 15 minutes, then at 350° for 40 minutes.
Mix ingredients and form into small balls. Melt chocolate chips and dip balls into chocolate. Place on wax paper and let dry. Makes 100 to 150 balls.
Defrost hash browns 10 minutes in dish you plan to use. Mix all ingredients with hash browns. Melt 4 tablespoons butter and mix with 1 1/2 cups crushed cornflakes. Put on top of potatoes. Cook 15 minutes in microwave.
Cut cabbage into wedges, then pieces and steam until just cooked. Brown onion in the butter (or margarine) and add bread crumbs; mix well.
Butter the sides and bottom of 2 x 8-inch casserole dish. Boil macaroni in salted water for 10 minutes; then drain. Pour 1/2 elbow macaroni in bottom of dish. Put layer of sliced cheese on top of that and 1/2 stick of butter (in chunks) on that. Repeat this process with the rest of the macaroni and butter. Pour milk into casserole until it comes about 3/4-inch to the top of the dish. Bake at 350° for 1 hour.
Cream butter or oleo and sugar until fluffy. Add egg yolks and vanilla. Beat well. Add flour, baking powder and salt alternately with the milk and coconut. Continue beating. Fold in beaten egg whites. Pour into a lightly greased tube pan. Bake at 350° for 60 minutes.
Preheat the oven to 350°. Add cheese to Basic Meat Loaf recipe. Cut peppers in halves and stuff with meat mixture. Pour Marinara Sauce over them and bake 1 hour.
Dissolve jello with 2 cups boiling water. Add 2 cups cold water. Add pineapple and refrigerate in a 9 x 12-inch pan until mixture starts to set. Press marshmallows into top and set aside.
In electric skillet, brown chicken after it is cut up. Add Chinese vegetables and oil, bean sprouts, water chestnuts and bamboo shoots; cover. Simmer for about 15 minutes. Meanwhile, cook spaghetti. When spaghetti is done, drain off. Add to chicken and vegetables. Add soy sauce. Serve hot.
Brown sausage and drain well. Beat eggs, add milk. Add salt & mustard. Add cubed bread and stir. Add cheese and sausage. Put in 9x11 baking dish. Refrierate over night. Bake uncovered for 45 minutes at 350°.
Mix first 4 ingredients together. Heat on stove. You can do burgers on grill or in fry pan on stove. Brown them a little on each side. Then lay in crock-pot and pour above mixture over them, put on low and let cook in sauce for about 1 hour.
Combine sugar, water, cornstarch, 1 box berries and food coloring. Cook over medium heat until thick. Remove and add other box of berries and a lump of butter. Pour into pie shell and chill.
Mix all ingredients thoroughly. Chill. Great for apples, bananas, kiwi, strawberries, grapes and oranges.
Mix sugar, cocoa, milk and butter together. Boil 1 minute. Stir in oatmeal, vanilla and peanut butter. Drop by teaspoonful onto wax paper. Ready to eat in 5 minutes.
Cook broccoli in ungreased pan. Put broccoli in bottom. Beat soup and milk until smooth with a fork; pour over broccoli. Sprinkle cheese over that. Mix butter and Bisquick with fork. Pour over the top. Bake at 400° for 20 minutes.
Cut 1/2 cup shortening into salted flour, then add remaining shortening. Mix well and stir in water. Roll out 1/2 of dough to line 10-inch pie plate. Save other 1/2 to top the pie.
Mix all ingredients well. Pour into a baking dish. Top with slices of uncooked bacon (optional). Cover and bake at 375 degrees for 40 to 45 minutes, until mixture becomes thick. Uncover and continue cooking until slightly brown and bacon is crisp.
Preheat oven to 350°. Grease 12 muffin cups. In a large bowl, combine all dry ingredients. Stir to mix well. Stir in berries. In small bowl, combine milk, egg and melted oleo. Beat well and add to dry ingredients all at once. Mix until moistened. Spoon into muffin cups. Bake 12 minutes or until lightly browned.
Mix all ingredients, except Molly McButter, together in a large bowl. Lightly spray with pan spray and toss to cover. Sprinkle with Molly McButter. Divide evenly into 8 servings and place in Ziploc bags.
Cook sausage. Remove half and set aside. Simmer 1/2 sausage, tomato sauce, paste, water and brown sugar. In bowl, mix other 1/2 sausage, Ricotta cheese, 2 cups Mozzarella cheese and egg. Cook manicotti according to box directions. Put 1/3 of sauce on bottom of 9 x 13-inch pan. Stuff manicotti with cheese mixture and lay stuffed noodles over sauce. Put remaining sauce over stuffed noodles. Put remaining Mozzarella cheese and Parmesan cheese on top. Cook at 350° for 20 minutes.
Cook and bone chicken. Place boned chicken in bottom of shallow baking dish. Mix in soups and place stuffing on top. Pour broth over. Bake 45 minutes at 350°.
Beat eggs in bowl. Add rice and stir together. Put butter in skillet and scramble eggs and rice together. Salt and pepper and eat!
Cook the flour and milk into a paste. Set aside and cool. In a mixing bowl, cream the oleo, Crisco, sugar and vanilla. Add the cool paste to the creamed mixture. Beat until light and fluffy. Decorate your favorite cake.
Beat eggs slightly. Stir in sugar and vanilla. Mix thoroughly and add chopped pecans. Pour into pie shell. Bake at 350° for 1 hour or until center is firm. Cool before cutting.
Spray 13 x 9-inch pan with Pam. Layer and break crackers for corners and seams. Divide for top and bottom.
Arrange half of apples in bottom of a 9-inch unbaked pie shell. Mix sugar and flour and spread half over apples. Pour in rest of apples and spread remaining sugar and flour over them. Sprinkle with cinnamon and dot with butter and dash of nutmeg. Pour milk mixed with beaten egg and vanilla over mixture. Bake in 375° oven for about 50 minutes.
Peel, dice and cook potatoes in boiling water; drain. Combine potatoes with remaining ingredients in casserole. Stir a couple times. Bake at 350° for 45 minutes.
Mix milk, mashed potatoes, sugar and lard together. Dissolve yeast and 1 tablespoon sugar in warm water. Add to mixture. Next, add 3 cups flour. Cover and let set 1/2 to 3/4 hour. Then add eggs, salt and remaining flour. Let rise until double. Roll, cut and let rise again. Bake in hot lard.
Mix vanilla, pudding and milk. Add Cool Whip. Spray 9 x 13-inch pan with Pam. Layer with whole graham crackers. Spread one-half of the mixture over the crackers. Place another layer of crackers over mixture. Spread with the other half of the mixture. Layer again with graham crackers. Spread with chocolate frosting. Refrigerate until ready to serve.
Preheat oven to 425°. Grease a 13 x 9 x 2-inch baking dish. Mix the Bisquick and water to form dough. Place dough in baking dish. Pat and press dough to make a thin shell in dish, trying to keep shell an even thickness on bottom and up the sides of the baking dish.
In cast-iron skillet, mix sugar, butter and corn syrup. Let boil for 5 minutes until golden brown. Add nuts and mix well. Pour into platter and let cool. Break candy into pieces.
Grind cranberries in food chopper. Add chopped apples. Add sugar, nuts and drained pineapple; mix thoroughly. Refrigerate until ready to serve, then fold in Cool Whip.
Heat oven to 350°. Mix thoroughly first 5 ingredients. Press in an ungreased 8 x 8 x 2-inch pan, building up 1/2-inch edge. Bake for 20 minutes. Beat remaining ingredients for about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer. Cool and cut into squares.
Peel potatoes, allowing 1 or 2 large potatoes per person. Slice 1/4-inch thick or less. Put a layer of potatoes into a greased casserole dish. Sprinkle with salt and pepper and about 1 teaspoon of flour. Repeat until you reach an inch or so below top edge of casserole. Place loin pork chops on top; sprinkle with salt and pepper. Fill casserole with milk until it shows through the top layer of potatoes, pouring in at one side so it doesn't wash off the seasonings on the meat. Bake 1 1/2 hours at 350°.
Dissolve jello in 1/3 cup boiling water. Put strawberry jello with strawberries in jello mold to soak up strawberry mixture. Put Cool Whip in middle of cake.	Put in freezer 2 hours before eating.
Put yeast in large bowl. Add 1/4 cup hot water to dissolve yeast. Add remaining ingredients; mix well. Knead a few times. Let rise until double in size. Knead again; let rise again. The third time, make into rolls. Put 3 small balls into muffin tins; let rise again. Bake at 350° for 10 to 15 minutes.
Mix graham cracker crumbs and 1 stick butter together and spread in a 9 x 13-inch pan and bake for 8 minutes. Mix 2 sticks butter, powdered sugar, eggs and vanilla together and cream for 15 minutes in mixer. Spread over graham cracker crumbs. Slice the bananas over sugar mixture. Drain pineapple and spread over bananas. Then spread Cool Whip over pineapple. Add chopped nuts and cherries to top. Refrigerate for 2 hours.
In a 9-inch pie plate, put a layer of refried beans (1 jar), then a layer of salsa, next a layer of shredded Monterey Jack cheese, topped with sour cream and minced tomato to garnish the top. Can be served hot or cold with nacho chips or in taco shells with lettuce.
Mix together and cook until thick and clear; stir constantly. Let cool and pour into a baked pie shell. Serve with whipped cream or ice cream. Because of the cornstarch this filling does not hold or stand very long. The pie should be served the day it is made.
Mix melted margarine and graham cracker crumbs together. Reserve 1/4 cup crumbs for sprinkling over top. Press the remaining mixture firmly on bottom and around sides of deep dish pie pan.
Mash mush by stirring corn meal and salt into the boiling water; cook 45 minutes. Brown onion in fat; add meat and stir until it has turned brown. Add salt and tomatoes. Grease baking dish; put in layer of mush and meat and cover with mush. Bake 1/2 hour. Serves 6. Cover.
Combine all ingredients thoroughly and pack firmly into loaf pan. Bake at 350° for 1 hour. Let stand 5 minutes before cutting.
Brown beef and drain. Pour into 8x8 deep baking dish. Mix with soup and green beans. Cover with mashed potatoes. Bake at 325° for 30 min., or until mixture bubbles up sides.
Brown noodles in butter for 10 minutes. Add all remaining ingredients. Bring to rapid boil. Turn off stove; add Minute rice. Cover and let stand 45 minutes. Can be served hot or cold with poultry, ham or almost anything. (Enough to serve South Plattsburgh Fire Department, Auxiliary and whole neighborhood.)
Mix egg with sugar. Add mashed bananas (better if they are real ripe). Add the rest of the ingredients. Pour into greased and floured loaf pan. Bake at 350° for 1 hour, more or less.
Mix together. Add mayonnaise, seasoned with a little sugar, celery and onion salt (if you don't use onion) and 1/2 tsp. mustard. Serves 12.
Brown onion and margarine. Add celery. Add soups, chicken broth, green chilies and pimento. Cut up chicken and add to mixture. Tear into pieces the flour tortillas. Put 1/2 tortillas into a greased 9 x 13-inch pan. Pour 1/2 the sauce mixture over tortillas. Cover with 1 cup shredded cheese. Add rest of tortillas and sauce. Top with remaining cheese and bake at 350° until bubbly and light brown, about 30 minutes.
Brown sausages and cut into 1/2 inch pieces. Cube bread and place in 9 X 13 pan. Spread sausage pieces and cheese over bread. Add milk to beaten eggs and pour over bread mixture. Spread cream of mushroom soup over top and bake at 325° for 1 hour. Serves 12.
Roll out, cut and bake in hot oven at 350°. Add nutmeg or grated lemon rind, if preferred. Will not harden.
Mix pudding and Sweet 'N Low. Add Pet milk. Beat in eggs and vanilla. Mix well. Stir in remaining milk. Freeze in ice cream freezer. Can add fruit.
Cream butter and sugar together until creamy. Add eggs, one at a time. Beat until creamy. Add milk slowly. Stir in sifted dry ingredients one cup at a time. Add vanilla; cream well. Pour into a greased pan (floured Bundt). Bake at 375° for 1 1/2 hours.
In skillet, melt 1 tablespoon margarine. Cook chops 10 minutes or until brown on both sides. Remove chops from skillet. Saute mushrooms with rosemary until tender and liquid has evaporated, stirring often. Add soup, water and green beans. Heat until boiling.
In small saucepan over medium flame, heat water and oleo until oleo melts. Pour into ungreased 13 x 9-inch cake pan. Stir in brown sugar and coconut; sprinkle marshmallows and nuts over top.
Cut bacon in half. Wrap shrimp with bacon; secure with toothpicks. Marinate in soy sauce about 30 minutes. Grill until bacon is done.
Brown meat and onions. Drain off excess grease. Add garlic powder, chilies, Lea & Perrins, tomato sauce and cheese. Cook and stir over medium heat until cheese melts. Serve hot in chafing dish. Dip with Fritos, Doritos or similar chips. Serves 12.
Beat eggs until light and fluffy. Add sugar to eggs. Add vegetable oil, vanilla and zucchini. Sift together the next 5 ingredients and add, a little at a time. Add a few raisins. After stirring, add nuts. Bake in two 9 x 5-inch loaf pans or 4 small loaf pans, greased, for 1 hour at 350°. When cool, slice and serve with cream cheese.
Cut carrots into slices. Cook in small amount of water until barely tender. Drain and cool. Slice onion thinly and cut up green pepper. Combine with carrots. Mix remaining ingredients and bring to a boil. Pour over carrots, onion and green pepper. Chill.
Mix 1 stick margarine with 1 cup of flour until flaky. Add 1/2 cup chopped nuts. Press into a 9 x 13-inch pan. Bake 12 minutes at 350°. Cool.
Cut garlic into quarters and let sit in 1/2 cup olive oil overnight (out of refrigerator). Put bread cubes into shallow pan. Toast them in a slow oven (300°) for 30 minutes until golden brown, turning with a fork. After cooling, wrap them in wax paper until needed.
Mix first 4 ingredients. Mix honey and water. Stir oil, vanilla, cinnamon, nutmeg and salt into honey mixture. Mix both mixtures together. Bake at 250° for 1 hour, stirring every 20 minutes.
Mix all except pecans and spread in an 8-inch pie plate. Top with chopped pecans. Bake, uncovered, 15 to 20 minutes at 350°. Serve with crackers.
Simmer unopened can of milk in pan of water for about 2 hours. Be sure the can is covered and is only simmering! Remove from water and let it cool. Open can. Spread into crust. Chill. Top with Cool Whip.
Cream butter and sugar until fluffy. Add oil and egg. Add oats, corn flakes, coconut and nuts; stir. Mix soda into flour; mix with butter mixture and add vanilla. Drop by teaspoon onto ungreased cookie sheet, or bake into small balls for 12 minutes at 325°.
Dissolve Jell-O in 2 cups boiling water. When cool, add pop and chill to whip. Fold in cream (whipped) and add oranges and marshmallows. Pour into 13 x 9-inch pan. Chill until firm. Serve with mixture of 1/2 cup mayonnaise and 1/4 cup whipped cream for topping. Can be served without topping, if desired.
Combine the flour and salt in a bowl. Cut in the shortening until uniform but coarse. Sprinkle with 1/2 cup of water and toss with a fork, then press into a ball. Roll out half of the dough at a time on a lightly floured surface to 1/8-inch thickness. Cut into 3-inch circles, then fit inside 2 1/4-inch tart pans and prick with fork. Place on a baking sheet. Bake in a 425° oven for 10 minutes or until lightly browned. Cool and remove from tart pans.
Mix flour, pecans, sugar and oleo and press in baking dish. Bake at 350° until golden brown.
Unwrap tamales and begin to heat in Teflon skillet. Spoon in between tamales the beans and corn. (Use no liquids except to rinse the tamale can.) Heat, stirring gently.
Combine sugar and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring frequently until mixture just comes to a boil. Remove from heat. Stir in peanut butter and mix well. Add Rice Krispies; stir until well blended. Press into buttered 9 x 13-inch pan. Melt chips over hot water (or low heat); spread on top. Cool. Cut into bars.
In medium bowl, combine sugar, ginger, cornstarch and soy sauce; mix well. Add turkey or chicken and stir to coat. Let stand 15 minutes. In large skillet or wok, heat oil over high heat. Add carrots and broccoli; stir lightly to coat with oil. Add broth. Cover; cook 2 minutes. Add turkey or chicken mixture; stir gently over medium heat. Add onion; stir-fry about 1 minute. Add mushrooms; stir-fry until mixture is hot. Serve over rice.
Place bread in greased casserole dish. Fry sausage and chop. Beat eggs. Add milk and mix well. Add cut up Velveeta. Sprinkle sausage over bread, then add egg mixture. Cover and chill overnight. Bake for 45 minutes at 350°.
Combine all ingredients except 1/2 cup of hot dog chili sauce. Mix lightly but well. Press into small loaf pan and bake at 350° for 45 minutes. To serve, remove from pan; heat remaining hot dog sauce with drippings from meat loaf (approximately 1/4 to 1/2 cup). Serve with slices of meat loaf.
Mix mustard with small amount of vinegar, then add sugar and salt. Mix all together with rest of cold vinegar and pour over pickles. Do not heat.
Rinse and chill potatoes. Place with onion in buttered casserole. Heat the margarine over low heat. Blend flour, salt and milk. Return to heat and add Cheddar cheese. Stir. Bring to boil and add to the potato mixture. Mix well. Add pimentos. Bake at 350° for 1 hour or until soft but not mushy. Stir gently. Sauce should be thick and not soupy. Stirring will prevent soupiness. Serve 20 minutes after removing from oven.
Heat oven to 400°. Grease 12 muffin cups. In medium bowl, combine flour, brown sugar, baking powder, salt and spices. In small bowl, beat eggs together, milk, sweet potatoes and butter. Add dry ingredients. Stir until well moistened. Stir in raisins. Spoon in muffin cups. Bake 15 to 20 minutes. Service warm.
Grease 9 x 13-inch pan. Line with layer of Keebler crackers. Combine sugars, margarine, graham cracker crumbs and milk in a kettle and bring to a boil. Stir continuously for 6 to 7 minutes. Pour 1/3 (about 1 cup) of caramel mixture over layer of crackers in pan. Add a second layer of Keebler crackers and pour 1/3 (1 cup) more of the caramel mixture on top of them. Add last layer of Keebler crackers and cover with last 1/3 of caramel mixture. Cool in refrigerator 1 hour. Melt chocolate chips and peanut butter. Stir until well mixed. Spread over the layered dessert. Cool completely in refrigerator. Cut in squares.
Mix mashed bananas with pineapple juice. Add rest of ingredients. Freeze. When ready to serve, mix with 7-Up.
Combine onion and ground beef in soup pot. Cook until meat has browned. Drain excess grease. Add remaining ingredients and bring to a boil. Reduce heat to medium and cover the pan. Cook for 8 to 10 minutes or until macaroni is tender. Stir occasionally to prevent sticking. I sometimes add a few drops of Tabasco sauce. I usually do not add salt because most of the canned products already have salt in them.
Place beans, corn, onion and pepper in dish first (in layers). Combine soup and sour cream; pour on top. Place chestnuts and cheese on, then put crackers and butter on top. Bake in oven at 350° for 45 minutes.
Melt butter a little and mix with sugar. Then add 1 egg at a time and beat well. Now add half of potatoes and then half of milk at a time. Beat well and add rest of potatoes and milk. Add white Karo and spices. Grease a 3-inch deep dish and sprinkle with very little flour. Add mixture to pan and sprinkle freely with sugar on top, little hunks of butter and white Karo syrup. Cook 35 to 40 minutes.
Cook butter, flour, soup and milk over double boiler. Combine all ingredients together. Serve over rice. Season with pepper, paprika and poultry seasoning.
Cream sugar and oleo. Add boiling water. Add dry ingredients to sugar mixture; mix well. Add eggs and vanilla. Pour into greased pan. Bake at 350° for 35 minutes.
Preheat oven to 350°. Julienne three-quarters of the Swiss cheese. Set remainder aside. Dice bacon and cook until crisp. Drain. Peel and chop onion into large wedges.
Mix dirt and swamp water. Add crushed bones and fat. Heat and bring to a boil for one minute. Remove from heat and stir in grass and squashed bugs. Drop by teaspoon on waxed paper. Cool until firm.
Combine flour, butter and sugar; beat to resemble crumbs. Pat into 13 x 9 x 2-inch baking pan. Bake in 350° oven 10 to 12 minutes. Combine frosting and cheese. Add eggs; beat smooth. Spread over crust. Sprinkle nuts. Bake in 350° oven 30 minutes. Cool; cut. Store in refrigerator. Makes 32.
In a 5-quart Dutch oven, brown sausage and drain. Add onion and saute until tender. Add beef broth, red wine, tomatoes, carrots, celery, ketchup, Italian seasoning and garlic. Bring to a boil; simmer, uncovered, for 30 minutes. Add zucchini, tortellini, green pepper and parsley. Simmer, covered, until tortellini are tender, 10 to 15 minutes. Sprinkle with Parmesan cheese before serving.
Preheat oven to 400°. Brown ground beef and drain grease. Add all ingredients together and pour into a 2-quart casserole dish and bake for 30 minutes.
Cover berries with water and boil until soft. Strain and return to pan. Add butter and sugar. Boil until sugar melts. Drop pieces of dough into berry juice. After dumplings are done pour into baking dish and top with strips of dough. Spread melted butter on dough and sprinkle with sugar. Bake in 400 degree oven until brown.
Blend sugar, peaches, flavor and melted margarine together. Add 1 pie crust to top. Bake 30 minutes, then remove. Let sit until cool.
In 8 or 9-inch pan, spread peaches covered with 1/2 cup peach juice. Combine all other ingredients and toss with fork and sprinkle over peaches. Bake in 350° oven 25 to 30 minutes or until topping is lightly browned. Serve warm with Cool Whip or cold. Serves 6.