HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar and baking soda. Add milk, eggs and vegetable oil. Add salt, poppy seed filling and vanilla. Spoon into muffin cups about 1/4 full. Then add one-third teaspoon of lemon filling, then cover and add to about two-thirds full with more batter. Bake at 350° for about 15 minutes, being careful not to overbake. Remove from oven. Need not be iced.
Melt cubes of almond bark in a double boiler. Stir in peanut butter until just dissolved. As it cools, stir in Rice Krispies. Pour in Pam sprayed 7 x 11-inch pan. Cut into squares before it hardens. Store in refrigerator.
In bowl, mix soup, milk, onion and mustard until blended. In greased 9 x 13-inch baking dish, spread drained sauerkraut; top with uncooked noodles. Spoon or pour soup mix evenly over noodles. Sprinkle with corned beef, then layer with cheese. In a separate bowl, stir together rye bread crumbs and margarine. Sprinkle over top of cheese. Cover tightly with foil. Bake in a 350° oven for 1 hour or until noodles are tender. Serves 8 to 10. Enjoy!
Mix cake mix, 1 egg and butter; pat out in a 9 x 13-inch pan. Then mix the rest of the ingredients and put on top of the other mixture. Bake at 350° for 35 minutes.
Cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pan with paper baking cups and place a vanilla wafer in bottom of each cup. Fill cups 2/3 full with cream cheese mixture. Bake at 375° for 15 to 20 minutes or until set. Top each with 1 tablespoon of pie filling and chill. Makes 2 dozen.
Mix sugars and cinnamon together; add eggs and soft margarine. Beat until creamy. Alternately add milk and bread to mixture and stir until bread is smooth. Then add chopped apples and raisins. Pour into a buttered 9 x 12-inch baking dish and bake, uncovered, for approximately 1 hour at 350°.
Combine softened cream cheese and pineapple, mixing until well blended. Add remaining ingredients. Mix well. Chill. Serve with crackers or French bread slices. Makes 3 cups.
Drain pineapple and put in bottom of casserole. Mix sugar, flour and cheese. Sprinkle on top of pineapple. Melt butter. Crumble crackers and mix with butter. Spread on top. Bake at 350° for 25 to 30 minutes.
Cook chicken breasts in salt and water to cover until nearly done (bay leaves and cloves are optional). Remove chicken; debone and skin. Place broccoli in buttered baking dish; top with chicken. Mix together soup, margarine, chicken stock and curry powder. Cover chicken with sauce. Sprinkle with cheese and bread crumbs. Bake at 350° for approximately 30 minutes, or until chicken is tender.
Combine cake mix with oil. Add eggs and beat well. Add berries and gelatin. Beat thoroughly. Pour into greased and floured tube pan. Bake at 350° for 50 minutes.
Mix all ingredients. Pour into 4 x 9-inch bread pans. Let stand 20 minutes before baking. Bake for 1 hour at 250°. Makes 2 loaves.
Boil sugar and milk for 2 1/2 minutes (soft ball stage). Remove from heat and add marshmallows, peanut butter and vanilla. Pour into greased pan and cool.
Beat eggs until foamy. Beat in oil, sugar and vanilla. Beat in zucchini. Sift flour with salt, cinnamon, soda and baking powder. Beat into first mixture and fold in nutmeats. Bake at 325° in 2 well-greased loaf pans for 60 to 75 minutes. Test at 1 hour, then test each 5 minutes until wooden pick comes out clean and dry.
In large bowl, sift flour with baking powder, 1/4 cup sugar and salt. Cut shortening into mixture. Combine milk and egg. Add to flour mixture. Stir until blended. Peel apples; quarter and slice. Spread batter into greased 9 x 9-inch pan. Arrange apple slices in a row or pattern on top of batter, pressing in lightly but not flat. Sprinkle cinnamon and 1/2 cup sugar on top. Bake at 375° for 40 minutes.
Mix all ingredients in roasting pan. (You can mix all the liquid ingredients and spices and then pour over chicken, mushrooms, artichoke hearts and onion.) Bake at 325°, uncovered, at least 1 1/2 hours, stirring a couple of times. Serve over rice.
Combine all ingredients, except stuffing mix, in a baking dish. Put stuffing mix on top. Bake at 375° until bubbly.
Slice eggplant into 1/4-inch slices and pare; soak for several minutes in salty water. Dip eggplant slices into egg and roll in flour. Fry until golden brown. Place in layers in baking dish, with onions and cheese; season. Pour in tomato sauce; cover with remaining cheese. Bake for 30 minutes at 350°. Serves 4.
Bring the first 7 ingredients to a boil and cook on low 20 minutes or until onions are tender. Add the remaining ingredients. Simmer, slowly, for 45 minutes. Taste for seasoning. This sauce freezes well.
Drain pineapple; combine juice from pineapple with sugar. Add remaining ingredients except nuts. Stir until smooth. Cook over low heat until thick. Cool slightly; add drained pineapple and nuts. Mix well. Let stand a few hours.
Cook noodles and place in buttered casserole dish. Brown meat and add sauce. Cover noodles with melted cream cheese and Pet milk, then cover with meat sauce. Grate Mozzarella cheese on top. Bake at 350° until cheese is melted.
Scrub potatoes (do not peel) and slice about 1/8-inch thick. Salt and pepper lightly. Put potatoes in pan or skillet with a cover. Layer with slices of ham or Canadian bacon, then sliced apples. Sprinkle apple layer lightly with brown sugar and add 4th layer with slices of ham; repeat layering process to top of skillet. Add butter and water. Cover and cook 1/2 to 3/4 hour on stove top burner (heat level depends on your stove). Serve in skillet along with bread and butter. Enjoy!
Melt 2 tablespoons margarine in glass baking dish, 7 x 11-inch. Drain the peaches; set aside. Use juice and milk. Whip with the egg, sugar, flour and instant pudding. Pour this into baking pan, then arrange peach slices on top.
Place the first 7 ingredients in pot and boil. Skim off brown foam (from the beans) as it boils. Season well with garlic, oregano, thyme, Italian seasonings, pepper and whatever you prefer to cook with.
Preheat oven to 350°. Spray 9 x 9-inch baking pan with vegetable cooking spray. In 2-quart glass measure with handle, combine milk, cocoa and chips. Cook in microwave on 100% power (High) for 2 minutes or until chips melt. Stir after each minute. Stir in rest of ingredients. Turn into prepared pan. Bake 20 minutes or until center is set. Cool. Store tightly covered at room temperature. One brownie equals 120 calories.
Line bottom and sides of 9 x 13 pan with pie crust. Drain 2 cans of peaches (leave syrup from 1 can to use in recipe.) Pour 2 cans of drained peaches and 1 can peaches with syrup in a large bowl. Mix dry ingredients together then stir into peaches. Pour this mixture onto pie shell. Dot with butter, cover with pie crust and bake at 375° until done.
Saute first 3 ingredients in the olive oil. Add 2 tablespoons flour; stir until dissolved. Add chicken broth and cream. Simmer 5 to 10 minutes until heated to "bubble." Add about 1 ounce of sherry. Serve immediately.
Combine softened cream cheese, margarine and vanilla, mixing well until blended. Add eggs. Mix at low speed until blended. Gradually add flour, sifted with baking powder, mixing at low speed. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 325° for 1 hour and 20 minutes. Cool 5 minutes before removing from pan. Sprinkle with powdered sugar.
Cook chicken until tender and debone. Set aside. Beat eggs until frothy. Add a little oil and milk. Add enough all-purpose flour to make stiff enough to handle (not too stiff). Roll out on self-rising flour, very thin. Cut with round biscuit cutter. Add to chicken broth that is simmering. Turn with fork when all dough has been used. Add chicken or celery soup and canned milk. Simmer until done. Add chicken along with dumplings.
Heat oven to 350°. Grease 2-quart casserole. Heat butter or oleo in 1 1/2-quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Layer 1/3 of the potatoes, 1/2 of the onion and ham and 1/3 of the white sauce in casserole; repeat. Top with remaining potatoes and white sauce. Dot with 1 tablespoon oleo or butter. Cover and bake 30 minutes. Uncover and bake 60 to 70 minutes or until potatoes are tender. Yields 6 servings.
Melt margarine and peanut butter together. Mix sugar and crumbs together and add peanut butter mixture. Melt chips over batter and chill.
Saute onion and celery in hot oil until onion becomes translucent (5 minutes). Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until heated thoroughly, stirring occasionally.
Combine vinegar and water and heat until it comes to a boil. Combine eggs, sugar, salt and pepper; stir into heated vinegar and water, then cool. Pour over hard-boiled eggs and lettuce or any other salad.
Mix all ingredients and add flour. Roll in 1-inch balls and flatten with fork. Bake at 350° for 12 to 15 minutes.
Cream oleo, sugar and vanilla. Add flour and oats. Roll in balls. Flatten with fork. Bake for 15 minutes in 350° oven. Roll in powdered sugar.
Beat egg whites until frothy, then add cream of tartar and sugar and beat until stiff. Add vanilla. Fold in saltines and nuts. Butter oblong dish or pan and bake at 350° for 20 to 25 minutes or until tan in color, then cool. Refrigerate if necessary.
Slice carrots and boil in salty water until tender; cool. Alternate layers of carrots. Cut up pepper and onion slices (cut thin). Make marinade, heating until well blended. Pour over vegetables and refrigerate 24 hours.
Brown chops. Drain off fat. Add 1 cup water, celery and soup mix. Simmer 45 minutes. Combine flour and parsley with water and thicken pan juices. Add Pet milk and drained mushrooms. Cook until thick and bubbly.
Cream the butter and sugar. Sift flour together with baking powder and salt; add to creamed mixture alternately with milk. Beat until smooth. Pour into greased loaf pan (10 x 5 x 3-inch) or 1 1/2-quart casserole. Spoon drained fruit over batter. Combine 1/4 to 1/2 cup of sugar and fruit juice; pour over fruit and batter. Bake 45 to 50 minutes in a 375° oven. Serve with whipped cream or ice cream. Serves 6.
Mix last 7 ingredients and bring to a boil. Add onion and green pepper. Pour over carrots. Marinate overnight.
Prepare macaroni, brown ground chuck with onions and bell pepper. Drain and add tomato juice, ketchup and 57 sauce. Simmer for 10 minutes. Place macaroni and beef in bottom of casserole. Layer the can of mushroom soup, the top with shredded cheese and bake at 350° for 20 minutes or until cheese is melted.
Return chicken to broth; add salt and pepper and bring to boil. Mix 2 cups flour with 1/2 cup chicken broth. Roll out and cut in strips. Add strips of dough to mixture. Cook until dough puffs slightly, about 10 to 15 minutes. Add cream of chicken soup. Mix and simmer.
In a large mixer bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth. Pour 1/4 to 1/2 cup of batter into heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn; cook until golden. Keep pancakes warm. Serve with warm syrup or honey.
Combine beans; divide into 4 equal batches, about 3 3/4 cups each.
Put lettuce leaf on plate. Put pear half on lettuce leaf. Use almonds for ears, raisins for eyes and cherry for nose. Place the cottage cheese or marshmallow for tail. That's all there is to it!
Mix in order given. One-half cup nuts are optional. Roll in round balls and place on ungreased cookie sheet. Mash with bottom of sugared glass slightly. Makes approximately 30 cookies, depending on size. Bake at 325° until done (do not brown), 15 to 20 minutes or less. Frost when cool with powdered sugar icing.
Sprinkle chops with salt and pepper to taste on both sides. Brown in skillet in oil or butter, turning once about 5 minutes per side. Add garlic, bay leaves and thyme; cook about 3 minutes. Pour the vinegar around the chops and turn heat to high. Add the broth. Reduce heat; cover closely and simmer about 20 minutes. Serves 4.
Drain apples. Brown sausage in 1 tablespoon oil in 10-inch ovenproof skillet. Arrange sausages spoke fashion around 1 apple ring. Mix batter ingredients until just moistened. Drop half of the batter between sausages and over center apple ring. Arrange remaining apple rings over batter. Carefully spread with reserved batter. Bake at 400° for 20 to 25 minutes. Invert onto serving plate. Cut into wedges. Serve with hot maple syrup.
Dissolve Jell-O in hot water; add sugar, lemon juice and pineapple juice. Stir; chill until partially set. Add rest of ingredients. Chill in oiled pan until set.
Salt and pepper steak. Batter in flour. Country-fry steak until done. Drain grease. Pour tomato sauce over steak. Add onions and peppers. Cover and let simmer about 15 minutes. Serves 4 to 6.
Mix brown sugar, flour, oats and salt in bowl. Add melted butter, vanilla and soda mixed in 1/4 cup hot water. Work with hands. Chill dough. Roll into balls. Flatten with bottom of glass. Bake in 350° oven for 8 to 10 minutes.
Heat enough salted water to cover potatoes (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes; cover and heat to boiling. Cook until tender, 30 to 35 minutes. Drain; slip off skins. Cut potatoes crosswise into 1/2-inch slices. Mix brown sugar, margarine, water and salt in 8-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through.
Slice chicken into narrow strips. Season with salt. Grill to desired degree of doneness on grill. Saute jalapeno peppers, tomato and onion in oil in skillet; drain.
Thaw and drain strawberries. Heat juice and water with cornstarch until thick and clear. Stir in jello. Mix well. Stir in strawberries and pour in unbaked pie shell. Chill. Top with whipped topping before serving. This is especially attractive with a spoon of whipped topping in center of pie slice with a fresh unstemmed strawberry stuck in center of the topping.
Flour and grease tube cake pan. Preheat oven to 350°. Mix sugar and Crisco. Add eggs, one at a time; mix well. Add flour, baking powder and salt mixture alternately with milk. Add vanilla and lemon flavorings. Mix well. Bake for 55 minutes.
Mix all ingredients together and pour into 2 pie shells. Bake at 325° for 50 minutes.
Pour chicken stock over boiled rice. Place in alternate layers in greased 11 x 7-inch dish the cooked rice, cut up chicken and chicken gravy. Sprinkle slivered almonds, pimiento and mushrooms over each layer. Top with buttered bread crumbs or Wheaties. Bake in oven at 350° for 45 minutes. Makes 8 servings. (I don't always use pimentos; I usually use more mushrooms and almonds.)
Peel 3 bananas. Cut each in half. Push a popsicle stick in halfway. Wrap in foil and freeze overnight. Melt in a double boiler chocolate chips and shortening; stir constantly. Dip bananas in melted chocolate. Roll in chopped nuts. Yum!
Pour 1 can of beans in casserole dish; sprinkle with half of onions. Pour other can of beans over onions. Mix mushroom soup and Cheddar cheese soup together (may thin this down with a little water). Pour over all and simmer in 350° oven until bubbly hot. Remove from oven and sprinkle remaining onions on top and bake until golden brown. Makes large casserole.
Melt chocolate chips, add butter and sugar, then eggs. Sift dry ingredients together and add to shortening mixture alternately with buttermilk. Bake at 350° for 20 to 30 minutes.
Grind peppers and tomatoes; let drain 5 minutes. Mix sugar and flour together. Combine all ingredients except mayonnaise. Cook on top of stove 10 minutes, stirring often. If desired, a double boiler can be used for cooking to avoid sticking. Remove from stove and add mayonnaise. Put in jars and seal; process 5 or 10 minutes in hot water bath. Makes 4 pints.
Put drained spaghetti in greased 12 x 8 x 2-inch microwavable pan. In 2-quart casserole, microwave butter, mushrooms, onion and lemon juice on High for 2 to 3 minutes. Stir in flour, salt, nutmeg and paprika until smooth. Microwave on High for 1 minute; stir well. Add broth; microwave on High for 5 to 6 minutes. Add half and half and turkey; blend well. Pour over spaghetti in pan; sprinkle cheese on top. Microwave on High for 7 to 9 minutes, turning twice. Serves 4 or 5.
Mix together and beat well. Add enough flour until this comes together and add pinch of baking powder. You may roll out or drop by spoonfuls into boiling broth. Do not cover pot.
Combine all ingredients in a bowl; mix well. Divide mixture into 4 or 6 portions and shape into patties. Place burgers on greased grill (6 inches from heat), medium high on gas fire grill. Cook 6 to 8 minutes per side or until meat is no longer pink inside.
Dissolve jello in boiling water. Add pineapple and chill until slightly congealed. Mix cream cheese, 3 tablespoons pineapple juice, nuts and salt. Add this to the slightly congealed jello; mix well. Return to the refrigerator and let chill until firm.
Spread peanut butter or pimento cheese onto celery stick. Place ants (raisins) on top of spread.
Dissolve yeast in warm water;	set aside. Stir flour, sugar and baking soda together.	Cut in shortening until the size of peas. Mix buttermilk with yeast water; add to flour mixture. Stir with	a fork until moistened. May be covered and refrigerated overnight to be shaped and baked later. Turn out onto floured surface. Knead until smooth and elastic. Roll out dough to 1/2-inch thickness. Cut biscuits out with a 2-inch cutter. Place close together on lightly greased baking sheet. Bake in preheated 400° oven for 15 to 20 minutes. Brush with melted butter or margarine. Makes 24 to 30 biscuits.
Whip all ingredients with big spoon. Pour into unbaked pie shells. Bake at 350° until firm.
Cook beef in skillet, stirring until lightly browned. Add remaining ingredients and mix well. Keep covered in the refrigerator. Yields 1 pound.
Soak cubed venison in buttermilk; coat with flour. Cook quickly in hot oil, turning several times, adding salt and pepper to steaks. Remove steaks when well done. Add soup to drippings and 1 can water. Stir well and simmer for several minutes. Serve venison with rice or gravy.
Brown sausage and drain. Chop sausage. Add soup, onion, milk, cheese and mushrooms. Stir together well and simmer for approximately 10 minutes. Add cooked macaroni noodles to the mixture and stir. Simmer for approximately 15 minutes.
In saucepan, mix sugar, cornstarch, lemon juice, egg and pineapple juice. Cook over low heat until thick. Cool. Stir in Cool Whip. In large bowl, mix apples, pineapple, marshmallows and nuts. Toss with cooled dressing and chill 2 to 3 hours before serving.
Mix graham cracker crumbs with melted butter. Pour into a 9 x 13-inch pan. Form crust, bottom and sides.
Put cream cheese in a bowl; add gelatin and milk. Beat with a wire whisk until well blended and smooth. Chill until serving time. Take out about 15 minutes prior to serving with fruit. Makes 1 1/2 cups.
Insert slivered garlic into roast. In frypan, brown roast in butter. Mix together soy sauce, ginger, sherry, paprika, salt and water. Pour over roast. Arrange celery in large pot or Dutch oven; place roast on top. Cover tightly. Roast at 250° for 3 1/2 hours, basting occasionally. Remove roast from pan; place on warm serving dish. Discard celery.
Pound steak to 1/4-inch thickness. Cut into 8 serving pieces. Season with salt and pepper. Brush lightly with mustard. Top each piece with some of the chopped bacon, onion and thin slices of pickle. Roll firmly and fasten with thin white cord or small wooden picks. Melt butter or other fat in a heavy skillet. Dredge rolls with flour and brown on all sides over moderate heat. Add bouillon and cooking wine. Cover and simmer gently until meat is tender, about 1 1/2 hours. Transfer to a warm serving dish. Combine remaining 1 tablespoon of butter with flour and blend. Add to pan drippings; cook and stir until thickened. If mixture is too thick, thin to the desired consistency with a little water. Serve with mashed potatoes, green beans and leaf lettuce salad.
Cream shortening and sugar together. Thoroughly mash bananas and add to the creamed mixture. Add eggs, one at a time, beating after each addition. Sift together 3 times the flour, salt, soda, cinnamon, allspice, cloves and nutmeg. Add banana mixture, blending thoroughly. Add pecans, if desired.
Mix margarine and eggs together. Add cake mix, nuts and chocolate chips. Mix well. Grease a 12-inch pizza pan and line with wax paper. Pour mixture in pan. Bake at 375° for 20 minutes. Turn on rack to cool.
Cut fish into serving portions. Place in a single layer in well greased 12 x 8 x 2-inch baking dish. Sprinkle with salt and pepper. Combine sour cream, onions and Parmesan cheese. Spread mixture over fish. Bake in 350° oven for 30 to 35 minutes. Sprinkle with paprika.
Make Jell-O as usual. In separate bowl, cream the cream cheese. Add a little Jell-O to the cheese and mix with mixer until blended smoothly. Blend in remaining Jell-O. Add pineapple and nuts. This must be stirred several times while chilling until it gets fairly thick. May be used as a dessert or salad.
Mix all together and place in greased 4-quart casserole dish. Bake until warm at 375° to 400° about 1/2 to 3/4 hour. Serves 6.
Mix together chicken soup, mayonnaise and lemon juice. (Do not add water to chicken soup.)
Mix well. Put in greased muffin tins. Bake at 450° until lightly browned.
Combine cream cheese, sour cream and mayonnaise. Spread over 12-inch pizza pan or on serving plate. Cover with seafood sauce. Layer on shrimp, cheese, pepper, green onions and tomato. Cover and chill until serving time. Serve with assorted crackers.
Mix and set overnight. Make out into balls and freeze. (Must freeze.) Do not thaw. Bake for 20 minutes at 350°. Use as a finger food for brunch, party, etc.
Sift first 5 ingredients into a bowl. Add remaining ingredients. Stir until smooth. Bake for 35 minutes at 350° in an 8 x 8-inch pan (ungreased). Enjoy.
Mix together and pat into 9x13 inch pan. Melt 1 large package chocolate chips and pour over mixture. Let cool and firm and then cut into squares.
Bring to boil spinach, parsley, water, onions and tarragon in small saucepan. Reduce heat. Cover; simmer 1 minute. Drain. Place spinach mixture and all remaining ingredients in blender or food processor container; cover. Blend until smooth. Cover. Refrigerate. Serve with assorted vegetable dippers.
Mix thoroughly butter, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, soda, salt and baking powder. Cover and chill.
In a large bowl, stir 1/2 cup boiling water into gelatin to dissolve completely. Add ice cubes, stirring constantly 3 to 5 minutes or until mixture slightly thickens. Remove any unmelted ice. Stir sour cream into gelatin until blended. Set aside 1/2 cup pineapple, 1/4 cup oranges and 1 tablespoon walnuts for garnish; stir remaining fruit and nuts into gelatin mixture along with all the marshmallows. Pour into 8-inch square pan; top with reserved fruit and nuts. Refrigerate at least 4 hours or overnight until firm. Makes 8 servings: 198 calories per serving.
Heat oven to 325°. In Dutch oven combine chopped onions, bacon and roast. Cook over medium-high heat, stirring occasionally, until meats are browned (8 to 10 minutes). Stir in all remaining ingredients. Cover. Bake for 1 1/2 hours. Uncover. Continue baking, stirring occasionally, for 2 hours.
Sprinkle pepper and Mrs. Dash seasoning on chicken in a baking dish. Empty can of soup into dish and wash can with 1/2 cup water and add to chicken. Stir gently to coat chicken and spread soup evenly over it. Bake for 1 1/2 hours at 350°. Serves 6 to 8.
In pan, put green beans, 2 cans of fresh water and onion. Cut bacon into tiny pieces and add to beans. (Can add diced ham instead, if desired.) Cook on medium to low heat until bacon is done. Add more water, if needed. Put in serving dish and add 2 to 3 pats of butter for flavor.
Combine cake mix, butter, 1 egg (beaten) and pecans. Press into bottom of a greased 13 x 9 x 2-inch pan. Set aside.