HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix egg, milk, butter and sugar. Add biscuit mix. Stir to blend. Knead 15 times on surface dusted with more biscuit mix. Roll dough out to 15 x 9-inch and spread with jam. Fold in thirds and cut into 15 pieces. Twist and press down on cookie sheet. Bake 10 minutes at 450°. While warm, spread mixture of remaining ingredients on twists.
Preheat oven at 425°. Combine flour, oats, sugar, baking powder, salt and soda in large bowl. Stir in raisins. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until dough holds together. Knead dough on lightly floured surface about 10 times. Roll dough to 1/2-inch thickness. Cut with 2-inch diameter round cutter. Place biscuits 1-inch apart on buttered cookie sheet. Bake 12 to 15 minutes or until golden brown. Cool slightly. Remove from cookie sheet. Serve with butter.
Mix first 5 ingredients. Make a "bowl" out of one loaf and one broken up to dip.
Mix salt, dry mustard, pepper, chili powder, paprika and sugar. Sprinkle mixture on both sides of meat. Combine tomato sauce, Worcestershire sauce and water. Pour over meat. Cut onion on top of meat. Bake at 350° for 2 to 2 1/2 hours. Cover pan with foil.
Mix Cool Whip, sour cream, sugar and lemon juice together. Beat well. Add rest of ingredients. Chill overnight.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
Line a 9-inch pie tin with pastry. Put in rhubarb. Mix other ingredients and pour over. Bake about 15 minutes at 400°, then reduce heat to 325° and bake about 40 minutes longer.
In 4-quart saucepan over medium heat, heat the corn, broth, turkey, potatoes and thyme to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. Stir in green vegetable, milk and pepper. Heat through. Yields approximately 8 cups.
Beat flour, sugar, Crisco, baking powder, salt and milk together for 2 minutes. Add eggs, egg yolk and vanilla. Bake about 1 hour at 350° in tube pan.
Cook 5 minutes. Remove from heat and beat until it loses its gloss. Nuts are optional.
Heat waffle iron. Lightly spoon flour into measuring cup; level off. In large bowl combine dry ingredients for waffles; blend well. Add milk, pumpkin, oil and eggs; beat 1 minute at medium speed. Stir in nuts. Bake in hot waffle iron until golden brown and steaming stops. Makes 12 waffles. Freeze any leftovers and warm up in toaster.
Melt chocolate chips and margarine with peanut butter in a double boiler or microwave. Pour mixture over cereal and stir gently until all cereal is covered. Put powdered sugar in a clean brown paper bag (approximately 3 cups), then add cereal mixture and shake to coat cereal. Store in airtight container in refrigerator.
Mix all ingredients well, then fold in crabmeat, sprinkle more Cheddar cheese on mixture and bake for 30 minutes at 350°. Serve hot or warm with crackers.
Melt butter in a 7 x 11 x 2-inch oblong pan. Combine with sugar, flour, baking powder and salt with milk to make batter. If too stiff, add a little more milk. Pour batter over butter. Mix apples and raisins, then smooth over batter gently. Bake at 350° for 40 minutes or until crust is golden brown.
Cook until mixture forms a soft ball in cold water. Remove from heat and add 2 tablespoons butter and 3 tablespoons peanut butter. Beat on medium speed until it begins to set. Pour into a buttered pan. Cut when cooled.
Beat all ingredients well; spoon into lightly greased casserole. Refrigerate overnight and bake at 350° for 45 minutes. Yields 6 servings.
Mix well and make into a roll. Place in fridge until firm and easier to handle. Slice into thin biscuits. Bake at 350° on greased pan 10 minutes.
In a large mixing bowl, dissolve jello in 1 cup hot water and add sugar and vinegar. Cool to room temperature and add remaining ingredients. Pour into mold, stirring occasionally to prevent vegetables coming to top. (I have substituted evaporated skim milk for the cream to lower the fat content.)
Grease a 9 x 13-inch pan with nonstick cooking spray. Place cheese in pan and top with diced chilies. In separate bowl, combine eggs, milk and flour. Pour over top of chilies. Bake at 275° for 1 hour. Cut into squares and serve hot.
Melt grease and add flour; brown. Pour in milk; stir and add water to desired thickness.
Mix together well. Grease and flour a 9 x 9-inch pan. Bake at 350° for 1 hour.
Put all the ingredients, except pecans, in 3-quart saucepan and cook for 20 minutes. After it has come to a boil, stir occasionally. Add the pecans and cook mixture until the liquid forms a soft ball when dropped into cold water. Stir well. Drop by spoonfuls on wax paper. Place a few sheets of newspaper underneath the wax paper.
Mix sugar and Karo; microwave 4 minutes on Full power. Add peanuts; stir. Microwave 4 more minutes on Full power. Add butter and vanilla. Microwave an additional 1 minute. Add soda and spread quickly on a buttered cookie sheet. When edges begin to set, stretch peanut brittle.
Wash beans and remove strings. Cut green beans into 1-inch pieces. Cook in a small amount of boiling water for 6 minutes or until tender. Drain; transfer beans to a 2-quart casserole. Set aside. Saute onion and parsley in butter 2 minutes or until onion is tender. Stir in sour cream, lemon rind, salt and pepper. Spoon sour cream mixture over beans. Sprinkle bread crumbs over sour cream mixture. Bake, uncovered, at 350° for 20 minutes or until thoroughly heated. Yield: 8 servings.
Chop the 1/2 green pepper, onion and garlic as fine as possible. Place in skillet with 1 teaspoon vegetable oil at medium flame. Stir-fry for 1 minute and add ground beef. Add Adobo, olives and Sazon. Cook for 15 to 20 minutes at medium low flame. Add 1 small can of tomato sauce and cook for 10 minutes (same temperature). Drain any excess fat and serve over white rice. "Buen Aprovecho!"
Line a 9 x 13-inch glass baking dish with a layer of bacon and a thin layer of Swiss cheese. Break eggs over all. Drizzle cream over whites so yolks peek out. Bake in a 450° oven for 10 minutes. Take out. Sprinkle with Parmesan cheese. Return to oven for 10 minutes or until eggs are set. Cut in squares to serve.
Thaw broccoli. Mix with other ingredients and sprinkle with bread crumbs. Bake at 325° about 30 minutes. Serves 6.
Sift flour, baking powder, baking soda and salt together. Cream butter; add sugar. When mixed, add 1 egg at a time; mix well between each. Add flour, a little at a time, alternating with sour cream. Add vanilla and almond. Bake in buttered tube pan at 350° for 30 minutes, then at 325° for 45 minutes.
Make alternate layers of vegetables and meat. Cover with the tomato paste mixed with a bit of water in a large baking pan. Cover with cream sauce made of margarine, flour and milk. Add egg to cream sauce after sauce is thick. Bake about 1 hour at 350°.
Cook first 4 ingredients together until thick, stirring constantly; cool. Add fruit and nuts. Add 1 cup of whipped cream. Serve.
Cook potato in small amount of water and add remaining ingredients. Add 14 ounces of milk. Heat until hot. Serve.
Cut shortening into flour and salt with a pastry blender. Combine egg, water and vinegar in small bowl. Pour into flour mixture all at once. Blend with a fork and forms a ball. Roll out with rolling pin. Makes 2 (10-inch or 9-inch) pie crusts.
Brown pork chops in hot grease; sprinkle with salt and sage. Place in baking dish; top with apples. Sprinkle with sugar. Add flour to grease in skillet; blend. Add water and vinegar; cook until thick. Add raisins; pour over chops. Bake, uncovered, at 350° for 1 hour. Makes 8 servings.
Wash celery. Cut into 3 sections. Wash carrot, then grate. Mix peanut butter, dry milk and carrot in bowl. Use knife to stuff celery with mixture. Place raisins on top.
Wash and drain blueberries. Put in the water in a saucepan. Cook easily until boiling. Stir occasionally. Add butter. Mix dry ingredients; add to boiling mixture. Boil gently for 7 minutes, stirring occasionally. Good on shortcake, pancakes and vanilla ice cream.
Prepare cake mix according to directions, stirring in 1 cup chocolate chips. Pour batter into 2 greased and floured cake pans. Bake at 350° for 30 minutes or until tests done. Cool in pan 10 minutes; remove and let cool completely. Brush brandy over layers. Allow to stand until brandy is absorbed. Spread preserves in between layers. Place remaining chips in top of double boiler. Bring water to boil. Reduce heat to low; cook until chocolate melts completely. Remove from heat; stir in sour cream, blending well. Spread on top layer of cake only. Garnish top with mandarin orange sections.
Chop apples (don't peel), peppers and onions together and pour boiling water over. Let stand 10 minutes; drain well. Combine sugar, salt, vinegar and water and cook all ingredients for 10 minutes. Seal in jars.
Drain shrimp; crumble into bowl. Add remaining ingredients. Chill. Serve with chips.
Have a fresh pastry shell. Beat eggs; add Karo syrup (put flour in sugar),	vanilla, salt and butter. Pour into shell and put pecans on top. Bake at 450° for 10 minutes. Reduce heat to 350° and bake until a knife blade comes out clean.
In a large bowl, combine the flour, baking soda, salt and nutmeg. In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. Fill 18 greased muffin cups three-fourths full. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 1/2 dozen.
Use raw tortilla dough. Divide dough into 16 to 18 balls. Roll flat. Cut into 2-inch wide strips. Deep fry until brown. Drain on paper towels. Sprinkle sugar and cinnamon mixture over hot strips. Serve immediately with ice cold milk or hot coffee.
Mix together cocoa, flour and sugar. Add a dash of salt. Add milk. Cook over low heat until thick. Remove and add vanilla and margarine. Pour into baked pie shell. Makes 2 pies. Cool. Top with "No Cook Karo Frosting."
Combine 2 cups flour, yeast, sugar and salt in large bowl. Stir well to blend. Add oleo and hot tap water. Beat with electric mixer for 2 minutes. Scrape sides of bowl occasionally. Add eggs and 1 cup flour. Beat with electric mixer for 1 or 2 minutes until thick and elastic. Gradually stir in just enough remaining flour with wooden spoon to make a soft dough which leaves the side of bowl. Turn out on a floured board. Knead for 5 to 10 minutes or until dough is smooth and elastic.
Combine sugar, mustard, salt and vinegar in blender. With machine running, pour in oil slow and steadily. Pulse in onion and poppy seeds. Chill until ready to serve. When ready to serve, toss spinach, berries and pecans with dressing. Serves 6 to 8.
Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim pastry to 1/2-inch beyond edge of pie plate. Flute edge. Do not prick pastry.
Combine all ingredients and mix well. Place batter in 1 large or 2 small greased and floured loaf pans. Bake at 350° for 45 to 60 minutes. Serve with soft cream cheese.
Bake and divide cake into 4 parts. Layer in a punch bowl: crumble cake (1/4), blueberry filling (1/2 can), Cool Whip, crumble cake (1/4), cherry pie filling (1/2 can), Cool Whip, crumble cake (1/4), blueberry filling (1/2 can), Cool Whip, sliced bananas, pineapple and juice, Cool Whip, crumble cake (1/4), cherry filling (1/2 can) and Cool Whip.
In 3-quart saucepan, cook onions in margarine on medium-high heat for 10 to 12 minutes until onions are transparent and slightly caramelized. Stir occasionally while onions cook. Stir in flour and cook 1 minute; stir constantly. Add salt and broth. Cover and cook 8 minutes. Lightly sprinkle garlic powder to taste in soup and remove from heat. Fill microwavable bowls with soup. Add slice of bread and top with Swiss cheese. Microwave on Medium-high until cheese melts.
Mix ingredients and pour into oblong greased pan. Bake at 300° or 350° for 45 minutes. Cool and cut into squares. Roll in powdered sugar.
Scald rice with boiling water. Melt butter; add rice and hot water. Cook carefully until water disappears, about 10 minutes. Add salt, sugar and milk. Cook in double boiler for at least 1 hour. Serve with cold milk, sugar and cinnamon. Also good served plain.
Rinse bean sprouts in cold water and drain. Combine first 6 ingredients and mix with Soy Mayonnaise. Serves 8.
In a large bowl mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture. Stir until all ingredients are well moistened. Pour batter into two 9 1/4 x 5 1/4 x 2-inch greased loaf pans. Bake at 350° for 65 minutes or until bread tests done with wooden pick.
Mix soy sauce, brown sugar, ginger root and garlic in glass or plastic bowl. Stir in chicken livers and water chestnuts. Cover and refrigerate at least 2 hours, stirring occasionally; drain.
Mix all ingredients well and bake at 350° for 45 minutes to 1 hour.
Combine all ingredients in 1 1/2 quart baking dish. Cover and refrigerate overnight. Bake at 350° for one hour or until macaroni is tender. Serves 4 to 6.
Pur off liquid and divide in half. Mix chunks, cheese and half of the liquid in a large casserole. Add sugar, flour and remaining liquid. Pour over pineapple. Spread Ritz crumbs on top and spoon melted magarine on crumbs. Bake at 350° for 30 minutes.
Scrub potatoes and dry. Rub with oil and bake directly on oven rack at 400° until tender. Slit and scoop out center. Place in a mixing bowl. Add butter, sour cream, egg, salt and pepper. Beat well. Stir in bacon crumbs. Pile mixture back into six potato shells, mounding high. Sprinkle with paprika.
Heat candies in boiling water until dissolved. Pour over jello to dissolve it, then add cold water. Chill until partially set. Add diced apples and celery. Put half this mixture in a casserole dish and refrigerate until set. Cream cheese with milk and spread over the set portion of salad. Add remaining jello.
Bring the first 5 ingredients to a boil and boil 3 minutes. Add remainder of ingredients and mix well. Drop by teaspoon onto wax paper. Chill until set.
Cook your potatoes, onions, carrots, parsley and water for 20 to 30 minutes. Add margarine, evaporated milk, cream of chicken soup, salt and pepper. Cook for a few minutes longer.
Place candy coating in a small microwave-safe bowl; microwave at High 1 minute or until coating melts, stirring once. Set aside.
Line bottom of 9 x 13 pan with slices of pound cake. Whip the cream cheese with the Cool Whip and 1/2 cup sugar until creamy. Spread over pound cake. Drain oranges and crushed pineapple. Spread over creamy mixture. Mix the orange Jell-O as directed on package. Set 1 1/2 hours until it shakes. Spread Jell-O over fruit. Chill and serve.
Microwave on High the corn syrup and sugar together 2 or 3 minutes or until bubbling. Stir in peanut butter. Mix well. Add 2 cups corn flakes. Drop out on wax paper in small clumps. Let cool.
In a large stock pot, combine all the ingredients, except tomatoes. Cook for 1 1/2 hours. Add the tomatoes and simmer for 30 minutes more. Serves 12.
Cook broccoli as directed on package. Combine all ingredients together in bowl. Spread in casserole dish; top with bread stuffing. Cook for 30 minutes at 350°.
Clean peppers; pack in pint jars. Boil ingredients together for 5 minutes. Pour over peppers in jars; put knife in jar so solution can go through peppers. Seal and cold pack for 1 hour.
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add 1 cup (1/2 jar) Marshmallow Creme and 1/2 teaspoon vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Repeat with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature. Cut into squares. Makes 3 pounds.
Mix ingredients in order given and pour into pie shell. Bake at 350° for 10 minutes. Lower heat to 300° and bake for 45 minutes or until firm.
Season both sides of the Alaskan halibut with the seafood seasoning. Heat a large skillet on high heat and add the oil. Place the Alaskan halibut fillets in the hot skillet and blacken for 3 minutes per side. Add the Fetzer Sundial Chardonnay and simmer until wine has evaporated. Serve immediately. Serves 2.
Mix together. Add salad dressing or mayonnaise and mix well. I add sliced tomatoes and 1 sliced boiled egg and put salad dressing on tomatoes and egg on top. Sprinkle top with paprika. You can also put a few olives on top if desired.
Sift together flour, baking powder and salt. Blend milk and egg. Add to dry ingredients. Stir in corn. Drop by tablespoon into hot fat. Deep fry for 2 to 5 minutes or until golden.
Sift flour and sugar in a bowl. Heat margarine, cocoa and Coke to boiling. Pour over flour and sugar mixture. Put baking soda in buttermilk, then pour over flour mixture. Add eggs, vanilla and salt. Mix well. Add marshmallows. Batter will be thin with marshmallows floating on top. Pour in ungreased cookie sheet or 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes.
Fry onion in oil. Cook tomatoes, pepperoni, oregano and parsley just a little and drain. Add to onions. Spread cheese in pie crust. Cover with tomato mixture and more cheese. Beat eggs, milk and basil. Pour over. Bake at 325° for 50 minutes.
Heat oven to 350°. In a large bowl, combine quick bread mix, oats, coconut, cranberries and orange peel; mix well.
Mix and pour sweet potatoes, sugar, 1 cup sugar, eggs, vanilla and milk into baking dish. Then combine brown sugar, flour, margarine and nuts, then sprinkle on first mixture. Bake at 350° for 25 minutes.
Combine Crispix cereal, nuts and pretzels in a 13 x 9 x 2-inch pan. Set aside. Stir together remaining ingredients. Gently stir spices and margarine into cereal mixture until evenly coated. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on paper towel to cool. Store in airtight container.
Beat egg yolks; add cream, salt, nutmeg, lemon juice and parsley (if desired). Cook until thick, stirring constantly. Take off fire and stir in butter. Serve immediately. Serves 2.
Mix sugar, flour and cocoa. Beat egg yolks well. Add eggs, then milk, a little at a time, stirring all the time. Place in double boiler over hot water and cook until thick. Add margarine and vanilla. Stir. Pour into cooled baked pie shell. Top with meringue made with the 3 egg whites and 2 tablespoons sugar. Bake at 350° about 12 minutes, or until meringue is golden brown.
Break bread into bits	in a mixing bowl and soak with milk, let sit. In a separate bowl mix margarine, sugar and eggs, beat well with mixer or by hand. Add bread and continue to mix (this time by hand). Add cinnamon, nutmeg, raisins and drained fruit cocktail. Mix in well. Pour batter into a baking pan and bake at 350° for 1 hour.
Heat oven to 350°. Spray two 8-inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt oil; stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan. Stir. Add dry ingredients; pour evenly into pan. Bake 20 minutes. Cool and frost. Low in fat, 3 g without frosting.
Cook rutabaga 25 minutes or until tender and drain well. In a large bowl, beat rutabaga on medium speed of electric mixer until smooth. Beat in margarine, salt, nutmeg and pepper. Fold in thawed spinach souffle. Turn mixture into 1 1/2-quart casserole. Bake, uncovered, in a 375° oven for 35 to 40 minutes. Makes 6 to 8 servings.
Cook and crumble sausage. Layer in order in 13 x 9 glass dish: hash browns with salt added, sausage, cheese, peppers. Beat eggs with milk and pour over the top. Bake at 350° for 50 minutes. Serves 8 to 10.
Mix fruit with grenadine syrup and Kirsch in a glass bowl or jar. Cover and refrigerate for 3 hours or more for flavors to blend. When ready to serve, divide the mixture between 4 dessert dishes. Top each serving with a scoop of raspberry flavored sherbet. If desired, you may garnish the dessert with a mint leaf, however, if a variety of colorful contrasting fruit is available, omit the mint. Makes 4 servings.
Place apple slices in a 12 x 7 1/2-inch dish. Combine flour, brown sugar, oats, cinnamon and salt. Cut in butter until mixture is crumbly. Sprinkle evenly over sliced apples. Microwave on High, uncovered, for 15 minutes or until apples are tender. Rotate dish halfway through microwave time. Serve with ice cream (warm).
Preheat oven to 350°. Press bread crumbs into well oiled 9-inch pie pan. Steam squash until tender; puree until smooth. (Should have about 3 cups puree.) Saute onion in oil. Puree the onion; add eggs, cottage cheese, cornmeal, salt, Swiss cheese and dill weed. Add to pureed squash. Pour into crumb-lined pie plate. Sprinkle with finely chopped nuts. Bake 40 minutes or until done. (Test with knife; done when it comes out clean.) Serves 6. Can be frozen, then warmed in microwave oven.
Prepare rice according to directions. In a large skillet, brown ground round and onion; drain. Stir in remaining ingredients, except rice and cheese. Remove from heat. Add cooked rice. Sprinkle with cheese.
Check leaves of collards and remove "pulpy" stems and discolored portions of the leaves. Wash leaves carefully and drain well. Chop. Set aside.
Heat tomato soup and pour over jello. Mix. Add cold water. Mix, then add cream cheese, shrimp, celery, green pepper, mayonnaise, onion and lemon juice. Mix well. Place in refrigerator to set.
Pour mixture into graham cracker pie crust. Top with cool whip. Chill for about 2 hours.
Mix peanuts, sugar, salt and syrup (Yellow Label or Golden Eagle syrup is great) together in a microwave bowl. Cook on High for 8 minutes in microwave until bubbling and peanuts are browned. Quickly stir in butter and vanilla and cook 3 minutes more. Remove from microwave and add baking soda making sure you stir quickly until mixture is foamy. Pour immediately onto a greased cookie sheet. Cool 15 minutes or longer and break apart. Store in airtight container. Makes 1 pound.
Mix first 7 ingredients to form sauce. Cook sauce until thick. Mix together next 5 ingredients to form cheese mixture.
Grease or Pam spray one 9 x 13-inch baking dish. Crush chips to cover bottom of pan. Sprinkle chicken over chips. Mix soups, salsa, chiles and milk. Pour over chicken. Crush another layer of chips. Sprinkle cheese over chips. Bake at 350° for 45 minutes. Let set 10 minutes. Serves 6 to 8. Good with salad and rolls or French bread loaf.
Cover vegetables with crushed ice; let stand for 3 hours. Mix well and drain. Bring vinegar and spices to boil. Add vegetables; bring to boil. Pack in hot sterilized jars and seal.
Scald 3 cups of boiling water in top of double boiler. Add cornmeal, sugar, spices, salt, molasses and butter. Cook over boiling water, stirring constantly, until mixture thickens, approximately 20 minutes. Pour into greased baking dish. Add remaining cup of milk, without stirring. Bake about 2 to 3 hours in 300° oven (slow). Serve warm with milk, cream or ice cream. Makes 8 servings.
Boil water. Add tea bags and spices. Simmer for 5 minutes. Remove tea bags and spices. Add sugar and juices. Bring to a boil. Serve warm. Store remainder in refrigerator.
Mix butter and sugar. Spread on bottom of pie dish. Add nuts. Roll out half pie crust and place on top of brown sugar and nuts. Put apples, cinnamon and sugar on crust. Roll out top crust. Bake at 350° for 1 hour or until brown on top. Remove pie from oven and turn upside-down on plate.
Boil the brown sugar, syrup, oleo and salt for 5 minutes. Add the soda and vanilla. Mix with popcorn and bake in oven. Stir every 15 minutes for 1 hour. Add peanuts, if desired.