HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and stir until flour is moistened. Fill greased muffin cups 3/4 full. Bake 20 minutes at 400°. Makes 12 muffins.
Combine 2 cups flour, yeast, sugar and salt in a large bowl. Add margarine and water and mix well with electric mixer. Add egg substitute and 1 cup flour, beating 1 minute on high speed. Stir in oatmeal and enough of the remaining flour to make a soft dough. Turn onto lightly floured board and knead 8 to 10 minutes. Cover with towel and let rest 20 minutes.
Fix enough vanilla wafer crumbs to cover bottom of 9x12 dish. Beat egg whites till fluffy. Add sugar, cool whip and strawberries. Mix well. Pour over crumbs and freeze, covered. Spread crumbs on top also.
Blend all together in food processor. You can use orange, lime or lemon juice and rind.
Brown beef and onions; drain. Combine all other ingredients with beef. Pour into casserole dish; bake at 375° for 10 minutes, then top with 1 can of biscuits and bake 20 minutes more.
Combine all ingredients. Pour over chicken in shallow pan and marinate at room temperature for at least 1 hour. Remove from marinade and brown 30 minutes, basting frequently with marinade. Turn once during cooking.
Put salt in water and add sliced cucumbers and onions. Let stand for 3 hours. Drain and rinse. Pack cucumbers and onions in jars. Add sugar, vinegar, turmeric, mustard and celery seed together and bring to a boil, then pour over cucumbers and seal.
Place chicken breasts in baking dish. Heat soup and water and pour over chicken. Cover with foil and bake in 350° oven for 1 to 1 1/2 hours (or until tender). Uncover last 15 minutes of baking.
Mix margarine, peanut butter, crumbs and powdered sugar. Press in pan sprayed with Pam. Melt chocolate chips and pour over top. Chill before cutting. Makes 54 pieces using 9 x 13-inch pan.
Mix pudding as directed on the package. Mix Eagle Brand condensed milk and Cool Whip with pudding. Cut bananas and add to the pudding. Layer bowl with cookies and pudding.
Mix ingredients and sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes. Serve with crackers.
Sift dry ingredients. Cut in shortening. Beat egg with milk and add to dry ingredients. Knead out lightly on floured board. Roll out thin and fill. Fry in oil.
Combine the first 4 ingredients in a saucepan; mix well. Cook over medium heat, stirring constantly, until mixture reaches 220°. Remove from heat; stir in butter, whipping cream and vanilla. Serve warm over ice cream or pound cake.
Melt in saucepan the shortening. Take off the stove and add brown sugar. Set aside to cool. When cooled, add the egg, then blend in the flour, salt and baking powder. Stir in vanilla. Spread in a greased square 8-inch pan. Bake at 350° for 25 minutes.
Mix dry pudding mix and powdered sugar. Add milk. Mix until smooth. Fold in Cool Whip. Place a layer of whole graham crackers in a 13 x 9-inch pan. Add a layer of pudding mix. Repeat the layers of crackers and then pudding mix. Last, add a layer of crackers and top with a can of chocolate frosting. Let set in refrigerator overnight.
Beat eggs, oil and milk. Add sour cream and stir. Add chocolate cake mix and beat well. Stir in chocolate chips. Pour into greased and floured tube (or Bundt) pan. Bake at 350° for 1 hour. If desired, frost with thin chocolate glaze while hot.
Wash cranberries (discard any that are soft or blemished). Wash oranges, do not peel. Put cranberries, apples and oranges through medium blade of a grinder or food processor. Drain off excess juice; reserve. Add sugar, stir. Pour 1/2 to 3/4 of the reserved juice into the relish (relish should be very moist, but not runny). Chill 24 hours. Keeps 2 to 3 weeks. Yield: 2 quarts.
Cook bacon in skillet until crisp; drain on paper towel. Reserve 1-2 Tbsp. drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until eggs are completely set. Spoon 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling.
Blend cream cheese with marshmallow cream in a bowl until smooth and creamy. (May chill overnight.) Serve with your favorite fresh fruit (apples, bananas, grapes, pineapple, oranges, etc.).
Mix dry ingredients, then add liquids. Pour into unbaked pie shell. Bake at 325°. Add 3 tablespoons of sugar to each egg white for topping.
Mix all ingredients together. Pour into greased baking dish. Bake at 350° for 30 to 40 minutes. If you like, you can put grated cheese on top.
Bring sugar and water to simmer. Peel, core and quarter pears and add to simmering water-sugar mixture. Cook gently until pears are slightly translucent. Add cranberries and raisins and continue to simmer until the cranberry skins split and the raisins are plump. Makes 1 quart. Very good with ham.
Mix; sprinkle top with one cup crushed flakes. Bake about 1 hour at 350°.
Bring 1/2 cup water to a boil with bacon slices. Add spinach; simmer about 20 minutes. Add butter, garlic powder and salt. Simmer 5 to 10 minutes more.
Whisk the first 8 ingredients in a small bowl.	Combine lettuce, as many croutons as desired, cheese and a generous amount of pepper in a large bowl. Add dressing. Toss well and serve.
Put browned meatballs into mixture and cook in crock-pot at least one hour.
In small bowl, combine ketchup, vinegar, salt, basil and pepper; set aside. Cut heavy-duty aluminum foil in 4 pieces about 12 x 16-inches. Place meatballs and vegetables, equally divided on foil pieces. Pour ketchup mixture, equally divided over meatballs and vegetables. Fold sides of foil over and seal tightly to make 4 packages. Grill in hot barbecue coals or place on cookie sheet and bake in 425° oven about 40 minutes until done.
Wash red beets and cook in hot water so skins come off. Peel off skins and cut into desired size. Place into jars. Mix ingredients together and boil until sugar is dissolved. Pour over top of red beets and seal. Cold pack 10 to 15 minutes. Can adjust to your own taste.
Beat sugar and eggs together. Add persimmon; beat again. Add milk, then flour sifted with dry ingredients. Grease double boiler. Steam 2 hours without lifting the lid. Serve with cream.
Grease and flour 10 x 15 x 1-inch cookie sheet. Prepare cake mix as directed. Bake 20 minutes at 350°. Blend cream cheese, milk and pudding. Spread on cooled cake. Spread well drained pineapple over cream layer. Spread Cool Whip over pineapple. Sprinkle top with coconut or nuts.
Cut sirloin steak into small pieces. Cook in small amount of vegetable oil the steak and chicken pieces. Drain off fat. Add 1 package of frozen stir-fry vegetables. Stir in some soy sauce. Cook until vegetables begin to get tender. Add mushrooms and pineapple. Cook until done, adding more soy sauce. Serve over rice.
Bring a large pot of water to a full boil. Add bouillon cubes, chicken and salt; cook until chicken is well done. Remove breasts from stock and set aside to cool. Keep stock at a rolling boil and break biscuits into small pieces, one can at a time, until desired consistency. Tear chicken into bite size pieces and add to dumplings. Salt and pepper to taste. Cook on very low heat for 20 minutes.
In saucepan, heat water and oil to boiling. Add flour and salt; beat together. Remove from heat. Beat in eggs, one at a time. Spoon pastry onto nonstick cookie sheet in 3-inch strips (approximately 1 x 3-inches). Leave room for spreading. Bake at 375° for approximately 45 minutes. Cool before filling 9 puffs, 68 calories each.
In 12-inch skillet, heat oil and brown steaks over medium-high heat. Remove steaks, reserving drippings. In drippings, cook onion, stirring occasionally, 2 minutes. Stir in Italian herb with tomato soup mix blended with water. Bring to a boil, then reduce heat. Return steaks to skillet and simmer covered 15 minutes. Stir in artichoke hearts, then sprinkle steaks with cheese, olives and parsley. Continue simmering 5 minutes or until steaks are tender.
Mix all ingredients. Sprinkle extra crumbs on top. Bake at 350° for about 30 minutes or until hot.
Boil potatoes,	onion and celery until tender. Drain and reserve 1	cup liquid. Coarsely mash vegetables. Brown sausage and add to potato mixture and reserved liquid. Add soup. If too thick, add milk. Makes an excellent supper for on the road. Serve with Italian bread and fresh fruit.
Soak 10 to 12 Bermuda peppers or small hot red peppers in 8 to 10 ounces sherry or black rum (try to find Gosling Rum, which may be available from the ABC store on 70 just south of Raleigh). After 10 days of soaking the peppers, strain out the residue and retain the liquid in a shake bottle. Use carefully until the pepper retention is noted. This is the hot sauce of Bermuda.
Mix the cooked macaroni with the remaining ingredients. Spread in a small casserole. Bake at 350° for approximately 45 minutes.
Mix mayo, vinegar and sugar. Pour over first four ingredients. Refrigerate 24 hours before serving.
Combine all these ingredients. Mix well and pour into prepared crust and bake according to directions. Cool on a rack and transfer to serving dish.
In a large bowl, beat egg. Add hominy, cheese, milk, onion, bacon, butter and pepper. Mix well. Spoon into a greased 11 x 7 x 2-inch pan. Bake, uncovered, at 350° for 45 minutes, until bubbly and top begins to brown. Let stand a few minutes before serving. Makes about 8 servings.
Place macaroni in a bowl and cover with boiling water. Set aside while macaroni blanches. Saute ground beef and onions together in a large saucepan until beef loses redness and onions are transparent. Drain fat. Drain macaroni and add to meat along with remaining ingredients and 1/2 cup water. Mix thoroughly. Cover and simmer 40 to 45 minutes, stirring occasionally. Makes 6 servings.
Use coarse blade on grinder. Combine all vegetables in large bowl. Sprinkle with salt; cover with cold water. Let stand 4 hours. Drain in colander. Press excess liquid out. Combine sugar, vinegar and seeds. Bring to boil. Stir until sugar dissolves. Stir in drained vegetables. Simmer 10 minutes. Pack into sterilized jars and seal. Hot water bath 10 minutes. Makes 5 to 6 pints.
Cook squash in skillet on top of stove over medium heat, until tender; add onion, butter, salt and pepper. Stir in slowly flour and water paste, until there is a thick consistency. Turn off heat. Pour into casserole dish; add cheese. Sprinkle bread crumbs on top. Place in oven on broil on center rack until crumbs are golden brown. Remove from oven; serve.
Mix cooked chicken, sour cream and soup together. Pour in greased dish. Mix crackers and melted oleo. Spread over chicken mixture. Bake at 350° for 25 to 30 minutes.
Mix together first 6 ingredients and bake at 350° for 30 minutes. While cake is baking cook last 4 ingredients together. When cake is done, spread over top while both are hot. Serve with whipped cream.
Cook cornbread mix, using water instead of milk. After it has cooled, crumble it and mix with all remaining ingredients.
Place roast in roaster pan. Add enough water to just cover roast. Add salt, pepper, and onions (quartered). Bake in a roaster pan approximately 2 hours or until roast begins to get tender. Cut carrots, potatoes, and celery into quarters. Place on roast. When vegetables are almost tender, combine 2 packages Au Jus gravy mix with 3/4 cups water. Stir well. Pour over roast and vegetables. Simmer another 30 minutes or until vegetables are tender.
Brown chops in butter in Dutch oven or thick pot. Add onions and cook lightly. Add apples and drained sauerkraut; sprinkle with brown sugar. Cover with wine and cover. Cook in oven 1 hour at 375°. You can also put some potatoes in if desired.
Mix sugar, syrup and water in a heavy pan. Heat and stir until mixture boils. Cook rapidly to 236° on a candy thermometer. Slowly stir in peanuts. Keep mixture bubbling. Cook to 280° on thermometer, stir constantly. Stir in butter, cook to 300°. Remove from heat. Stir in vanilla. Sprinkle soda over the top. Stir for 15 seconds until it is puffy. Pour into a buttered pan. Cool, break into pieces.
Combine; stir. Let stand 3 weeks. Stir 2 times a week.
In medium bowl combine yogurt, coconut and cinnamon; mix well. Add celery, raisins and nuts. Mix until well blended. Gently stir bananas into yogurt mixture. Chill several hours.
Pour on the layered ingredients and store in the refrigerator until ready to serve. Toss lightly before serving.
Whip cheese; add sugar, milk and peanut butter. Add Cool Whip. Pour into graham cracker crust. Let set at least an hour in refrigerator. Can be frozen.
Cook carrots until tender. Drain. Into small saucepan, add juice from pineapple and orange juice. In a small bowl, mix cornstarch, salt and cinnamon. Stir in a few tablespoons of juice mixture and mix to a smooth paste. Heat juice, then stir in cornstarch. Simmer, stirring constantly, until thickened. Add pineapple chunks and cut carrots. Cook over low heat, stirring constantly, until hot and bubbly.
Precook the macaroni. In saucepan, heat the soup, tuna, milk and bell pepper. Add the macaroni and let simmer for 5 minutes. Let sit without heat until macaroni swells.
Boil or simmer beef and pork in a large kettle with onions for about 2 hours (until meat is falling off bones). Boil chicken the last hour or in a separate pot. Remove meat and chill broth. Remove fat. Add tomatoes, okra and butter beans to broth to be cooking while working with meat. Take skin, bones and excess fat from meats, then chop meats very fine. When vegetables are done, add meats and corn and cook on low about 20 minutes, stirring more or less constantly to keep corn from sticking while it thickens the stew. This freezes well.
Pour boiling water over the four vegetables. Let stand 4 minutes. Rinse under cold water and set aside. In 2 tablespoons oil, saute tomatoes, 1 teaspoon garlic, parsley, salt and pepper for 3 minutes. Set aside and keep warm.
Dredge chops in flour; reserve excess flour. In a large Dutch oven melt butter and brown chops on both sides. Remove and set aside. Stir reserved flour into pan and stir. Whisk in 1 1/2 cups apple juice. Return chops to pan. Cover and bake at 350° for 30 minutes. Add vegetables and remaining apple juice. Cover and bake until done, about 30 more minutes.
Preheat oven to 350°. Brown beef in oil. Add onion, pepper and garlic. Cook 10 minutes. Add remaining ingredients except cheese and place in 1 1/2-quart buttered casserole dish. Sprinkle cheese on top. Bake 1 hour.
Cream the shortening and sugar until fluffy. Add egg yolks, one at a time, beating thoroughly after each one is added. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture, beating until smooth after each addition. Fold in stiffly beaten egg whites. Pour into pans lined with waxed paper and bake in a 350° oven for 25 minutes. Makes 3 (9-inch) layers. Or bake in a tube-cake pan in a 325° oven for 1 hour.
Make biscuit dough. Roll thin and spread with uncooked sausage. Roll into small jelly rolls. Chill, slice and bake.
Mix in order given in a mixing bowl; mix well. Grease 1 (10-inch) pie pan. Pour mixture in pie pan and bake at 350° for 25 minutes. Serve with vanilla ice cream or Cool Whip. Good dessert when apples are plentiful. Best served warm. Makes 1 pie.
Mix all ingredients, except onions and gravy. Shape into 4 large patties. Brown on one side in greased skillet. Turn, add onion and brown lightly. Add gravy. Cover and simmer about 30 minutes. Makes 4 servings.
Preheat oven to 350°. In saucepan, combine honey, buttermilk, salt, Molly McButter, Ranch dressing mix and fat-free mayonnaise. Stir and warm mixture slightly. Do not boil; set aside. In a large bowl, combine 3 1/2 cups of flour with yeast and mix. Gradually add warm buttermilk mixture to flour and mix thoroughly. Gradually add almost all remaining flour (reserve 1/2 cup) and continue to mix. Turn dough out on floured surface and use remaining 1/2 cup flour while kneading dough when it becomes too sticky. Knead dough for 2 to 3 minutes. Place dough in large bowl sprayed with nonstick cooking spray. Spray top of the dough lightly, also.
Sift flour and baking powder. Add egg, shortening, sugar and milk. Beat only until smooth. Fold in blueberries. Fill well oiled muffin pan 2/3 full. Bake 15 minutes at 400°.
Cook onions in margarine. Stir in flour and bouillon. Add thyme and pepper. Add milk; stir until thick and bubbly. Stir in tuna, Veg-All and parsley. Cook until heated. Immediately pour into casserole dish. Quarter biscuits; place on top of casserole. Bake at 400° for 10 to 12 minutes or until biscuits are browned.
Set oven at 400°. Mix everything in a bowl. Spoon this mixture into buns. Wrap buns in foil. Place wrapped buns on a cookie sheet. Bake for 15 minutes at 400°. Makes 3 burgers.
Melt margarine in a heavy skillet or cake pan.	Add brown sugar and heat until blended. Arrange pineapple and maraschino cherries, if desired. Blend egg yolk, pineapple juice and sugar. Add flour, baking powder and salt.	Beat egg whites to form stiff peaks and fold into batter. Pour over pineapple and bake 30 to 35 minutes at 350°. Place plate over cake pan and invert to remove the cake from the pan while hot.
Mix all ingredients; pour over popcorn already popped. Place in 13 x 9 x 2-inch pan and bake for 1 hour at 200°.
In double boiler, melt chips, then add noodles; mix. Put spoonfuls onto wax paper; cool.
Preheat oven to 375°. In large mixer bowl, beat Eagle Brand and peanut butter until smooth. Add Bisquick and vanilla. Mix well.
Rub a 2-quart baking dish with margarine. Mix all ingredients well and pour into casserole dish. Top with buttery crackers, crumbled. Bake at 350° for 30 minutes or until golden brown. Serves 10.
Mix together. Form into small meatballs and place on cookie sheet. Bake at 400° for 15 minutes.
Place first 4 ingredients in bowl. Stir until sugar is dissolved, add remaining ingredients and stir gently. Place in covered container and marinate for 24 hours in refrigerator. Drain 30 minutes before serving.
Cook over low heat until cheese melts. Pour over enchiladas. Use leftovers for dip.
Tear dried beef into small pieces. Over medium heat in saucepan, melt 1/4 cup butter or margarine. Stir in dried beef pieces. Gradually stir in flour until blended. Slowly add milk. Stir constantly to avoid lumping. Remove from heat. Season with pepper to taste. Pour over toast or biscuits.
Boil ribs until tender. Combine remaining ingredients and boil for 1 minute. Bake ribs in sauce (uncovered) at 325° for 30 minutes. Turn once while baking.
Whisk all ingredients together and pour into 9-inch pie shell. Bake at 400° for 45 to 50 minutes.
Mix sugar and flour; add eggs and then butter. Add walnuts and chips and vanilla. Pour into unbaked pie shell and bake at 350° for 30 minutes.
In medium saucepan, combine ingredients. Bring to a boil, stirring constantly over medium heat. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat; add 1 (12 ounce) package chocolate chips. Stir until chips are melted and mixture is smooth. Stir in 1/2 cup chopped nuts and 1 teaspoon vanilla. Pour into an 8-inch square pan. Chill until firm.
Boil water and sugar 5 minutes. Set aside. Combine in blender lemons, pineapple, oranges and bananas. Leave chunky. Add to boiled sugar mixture. Add bottled ginger ale and pineapple juice, freeze. Remove from freezer 3 to 4 hours before ready to serve. Keep pouring the remaining 2 bottles of ginger ale all over the punch while serving.
Cut crust from bread (white or brown). Spread with a thick mixture of your favorite grated cheese and butter or margarine. Roll up the bread. Fasten with a toothpick. Bake in 350° oven until browned. Delicious with soup or beverage.
Cook broccoli as directed on package; drain. Then mix all ingredients together, leaving cheese to sprinkle on top of casserole. Bake with lid on dish at 400° for 30 to 34 minutes.
Saute onions, peppers and tomatoes in margarine for 30 minutes to 1 hour, then add lemon juice, Worcestershire sauce and garlic. Keep simmering and add soup and shrimp (no water is added to this, but can be thinned with tomato juice). Simmer all together about 2 hours. Serve over fluffy rice.
In medium saucepan over medium heat, melt butter and gradually stir in flour. Slowly stir in milk until thickened. Add grated cheese. Drain peas and add to cheese sauce. Continue to simmer over low heat for about 20 minutes. Serves 4.
Combine sugar, buttermilk, soda and corn syrup in very large saucepan and bring to soft boil (234° to 238° on candy thermometer). Just before removing from heat, add pecans. Remove from heat; add butter and vanilla. Beat until mixture loses its gloss and holds its shape. Drop on wax paper in mounds. Makes about 5 dozen.
In small saucepan, combine sugar, cornstarch and water. Heat over low heat, stirring constantly, until boiling (approximately 5 minutes) until thick. Add butter, lemon rind and lemon juice. This is good over bread pudding or gingerbread.
Combine first 7 ingredients. Pour into buttered 13 x 9-inch baking pan. Combine corn flakes with butter; top casserole. Bake at 350° for 45 minutes.
Place spices in cheesecloth. Boil water, sugar and spices until sugar dissolves. Add juices and extract. Heat and serve.
Mix first six ingredients in 1 1/2-quart casserole. Cover tightly and microwave on High for 3 minutes. Stir. Microwave until hot, 2 to 3 minutes longer. Add rest of the ingredients and microwave until hot and cheese is melted, 2 to 3 minutes.
Cream butter and sugar for 20 minutes. Add eggs one at a time. Stir in flour and flavoring. Fold in the 7-Up; mix well. Pour into a well-greased pan. Bake 1 hour at 325°.
Combine ingredients and mix well. Pour into 2 greased loaf pans. Bake at 350° for approximately one hour.
Refrigerate 1 quart of the cider and pour remaining 1 quart into a saucepan with the spices. Cook 15 minutes and strain to remove spices.
Boil chicken breasts with garlic salt and onion, chopped. Save broth. Mix soups together and add enough broth to make it soupy. Place chicken breasts in casserole dish. Cover with soup and broth mixture. Top with grated cheese. Bake at 350° for 30 minutes.
Brown beef, drain and add salt. Add chili powder, tomato sauce and water. Stir. Line 9 x 13-inch baking dish, sprayed with Pam, with 6 tortillas. Pour meat mixture on top. Add second layer of tortillas. Combine soup and milk. Pour over tortillas. Top with cheese. Bake at 350° for 45 minutes to 1 hour, until the top is slightly brown.
Place pecan chips and chocolate chips in bottom of uncooked pie shell. Combine remaining ingredients in bowl and mix. Pour over pecans and chocolate chips. Bake 10 minutes at 350°. Reduce heat to 325° and bake 20 to 25 minutes more.
Combine crumbs and butter; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350° for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. Makes 10 servings.
Mix onion and water; let stand 5 minutes. Melt the butter in a saucepan over low heat. Add the onion and green pepper and cook and stir until tender but not brown. Add and stir in the flour. Gradually blend in the bouillon. Bring to a boil, stirring constantly. Boil 3 minutes until thickened. Add and stir in remaining ingredients. Good on cabbage, spinach and broccoli. Yield: 1 cup.
Preheat oven to 375°. Spray a 9 x 13-inch pan with Pam. Press one package of rolls across bottom of pan. Pinch together the separations. Cream together the cream cheese, sugar, egg yolk and vanilla. Spread on the dough. Unroll the 2nd package of crescent rolls and spread on top of creamed mixture. Pinch together the separations. Brush on egg white. Bake 20 to 30 minutes (until crust is browned).
Sift flour, sugar, baking powder and salt together; stir in cornmeal. Add milk, eggs and shortening. Beat with rotary or electric beater for 1 minute or just until smooth. Pour into 9 x 9 x 2-inch baking pan. Bake at 425° for 20 to 25 minutes. Yields 8 to 10 servings.