HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix flour, sugar, baking powder, cinnamon, baking soda and cloves. Add apples and walnuts. In small bowl, beat eggs with fork. Beat in buttermilk and butter. Add to flour mixture. Stir just until moistened. Fill muffin cups about 3/4 full. Bake 20 minutes at 375°.
Fry bacon until crisp.	Remove from pan; drain and crumble. Saute onions in bacon fat until glossy (do not brown). Turn off heat. Stir in flour, then heat until light yellow. Stir in water and vinegar. Add sugar, salt and spices. Cook until mixture is of medium thickness. Add potatoes, crumbled bacon and parsley. Mix carefully to prevent mashing potatoes. Yield: 6 to 8 servings.
Combine all ingredients except nuts in top of a double boiler. Place over hot boiling water and stir until smooth. Stir in nuts. Spread into pan and let cool.
Drain beans. Combine soup and beans in casserole dish. Crush crackers and sprinkle over top. Bake at 350° for 30 to 35 minutes.
In a large mixing bowl, mix first 6 ingredients. Set aside. In a medium saucepan, bring to a boil, oleo, cocoa and water. Stir into flour mixture and beat well. Pour into greased cookie sheet. Bake at 350° for 20 to 30 minutes.
Combine all ingredients in electric blender. Whiz about 30 seconds or until blended. Pour into chilled glasses. Sprinkle with nutmeg. Makes 2 servings.
Mix all ingredients. Cover and chill 2 hours. Makes 10 to 12 servings.
Cook chicken and margarine with salt and pepper, then debone chicken, saving broth. Add cream of chicken, cream of mushroom and chicken broth to rice and deboned chicken. Mix well. Bake in casserole dish at 250° until slightly brown.
Combine lettuce, peas, carrot and red onion in a salad bowl. In a separate bowl, mix mayonnaise, no-oil dressing and pepper. Add liquid mixture to ingredients in salad bowl and toss. Serves 2.
Spread mixture on quartered English muffins. Bake at 350° for 15 minutes or until browned. May be baked fresh or frozen.
Brown bacon and onion in skillet. Add and simmer 2 minutes: catsup, brown sugar and Worcestershire sauce. Place in casserole dish: green beans, then barbecue mix. Do not stir. Bake at 350° for 20 minutes.
Mix all ingredients and pour into greased and floured baking pan. Bake at 350° for 40 to 45 minutes.
Heat milk to hot. Stir in sugar, shortening and salt. When cool, stir in yeast and beat well, then beat in eggs and flour. Let rise and work out. Don't overbake.
Mix together in mixer. Line pan with nuts and pour batter over them. Bake 30 minutes at 350°.
Mix ingredients thoroughly. Pour into 5 custard cups which have been sprayed with Pam. Set in cold oven and turn to 450° for 30 minutes.
Place margarine in rectangular baking dish, 12 x 8-inch or 10-inch casserole. Microwave at High until melted. Blend in remaining ingredients except fish fillets. Coat both sides of fish with butter sauce. Arrange in baking dish. Cover with waxed paper. Microwave at High until fish flakes easily in center with fork, 5 to 6 minutes.
Mix flour, salt and pepper. Coat eggplant slices. Cook coated eggplant in a large skillet in hot oil until golden brown and barely tender (approximately 5 minutes). Drain on paper towels. Spoon a thin layer of sauce over the bottom of a 1 1/2-quart baking dish. Line with a layer of eggplant. Sprinkle with cheese (use more if desired to suit flavor). Pour part of the beaten eggs on top. Repeat layers ending with sauce and beaten egg. Bake 30 minutes at 375°. Serves 4 to 6.
Cook 4 minutes after it starts to boil. Add peanut butter and Marshmallow. Beat thoroughly, pour into greased pan.
Rinse and peel squash; cut in half and remove seeds. Cut into cubes and boil until tender (like potatoes). When done, mash the squash in a large bowl or pot. Whip with beater until smooth (this will also remove any stringy pieces). When smooth, add all other ingredients and beat to combine. Pour into a long baking dish and bake at 350° until firm and brown around edges. Serve hot or cold. Happy baking.
Presoak peas. Drain. In large pot, place peas and remaining ingredients. Bring to a boil. Reduce heat and simmer until tender (1 1/2 to 2 hours).
Mix cornstarch and cold water together. Add to boiling water and cook until clear, stirring constantly. Set aside to cool. Beat together egg whites, sugar, salt and vanilla. Beat until stiff, then add cornstarch mixture and beat again.
Combine mustard and honey in a small bowl. Add dill, orange peel and marmalade. Place chicken skin side down in baking pan. Brush sauce on top of chicken. Turn chicken over. Pull back skin and brush meat with sauce. Pull skin back over chicken and brush with remaining sauce. Bake at 400° for 30 minutes or until juices run clear.
Cook pasta as directed and drain. Brown beef; drain. Add tomato sauce, water, taco seasoning and salsa to beef. Let simmer for 15 to 20 minutes. Remove from heat; add pasta and mix well. Pour into casserole dish; top with grated cheese. Bake at 350° for 30 minutes.
Combine all ingredients and pour over meat. Refrigerate overnight or let stand at least 2 hours. Turn meat occasionally and baste. Serve with rice.
Put cranberries in covered saucepan. Bring to boil and cook until most all of the cranberries have "popped". Strain and mix in 2 cups sugar. Cool.
Mix all Jell-O plus water together, then add other ingredients. Chill well. Yields 60 cups.
Spray an 11 x 15-inch cake pan with Pam. Lay whole graham crackers on bottom. Mix pudding and milk together and fold in Cool Whip. Pour half of this mixture over graham crackers in pan. Place another layer of graham crackers on top of pudding. Place remaining pudding mixture over second layer of graham crackers, then place a third layer of graham crackers on top.
In a 9 x 9 pan, melt butter and spread evenly over bottom of pan. Spread 1/2 cup brown sugar evenly over butter. Sprinkle with pecans. Arrange apple slices over pecans. Sprinkle apples with lemon juice. Set aside. Cream together butter, sugar and remaining 2/3 cup brown sugar until light and fluffy. Beat in egg and vanilla. Sift together all remaining dry ingredients and stir into butter mixture. Mix in buttermilk. Spread batter over apple slices, being careful not to displace apples. Bake at 375° for 45 minutes or until done. Cool on wire rack for 10 minutes. Invert onto serving platter. Slice into squares and garnish with whipped cream. Serve warm.
Mix all; put into spring pan. Do not pack. Bake at 375° for 8 minutes. Cool crust before adding filling.
Pour water over oatmeal and let stand 20 minutes. Then add shortening, white sugar, brown sugar and eggs to oatmeal mixture. Mix all ingredients together and bake in a moderate oven, until done; use a toothpick to check if done.
Melt butter; add brown sugar and blend. Add egg and vanilla, then beat. Add flour and baking powder; beat. Mixture will be stiff. Pour in greased pan. Bake at 350° for 20 to 25 minutes. Yields 48 bars.
Mix ground beef, onion, tomatoes and seasonings. Pat into a layer about 1-inch thick in a baking pan or dish. Add rest of ingredients in layers, ending with cheese. Bake at 350° for 1 hour.
Prepare whipped topping according to package. Set side. Tear cake into bite-size pieces. In large mixing bowl beat cream cheese and confectioners sugar. Fold in whipped topping. Add cake pieces and stir gently to coat evenly. Spoon into 9 x 13-inch baking dish. Top with pie filling and chill.
Mix zucchini, onion, cheese, Bisquick and seasonings in large bowl. Pour in large well-greased casserole dish. Beat eggs and oil together; pour over zucchini mixture. Bake at 350° for 40 to 50 minutes in an 8 x 8-inch square pan. This dish freezes well, just reheat.
Toast bread until lightly browned on both sides under a broiler. Rub top of bread with garlic. Return slices to broiling tray. Sprinkle olive oil over bread slices. Top with tomato slices and pepper. Broil close to flame for 1 minute and serve at once.
Preheat oven to 375°. Mix dry ingredients together and set aside. Cream sugars and butter. Add all ingredients and mix well. Roll into 1-inch balls and roll in sugar. Bake 10 to 12 minutes. Top with candy kiss and bake an additional 2 minutes.
Pour boiling water over Jell-O. Stir until dissolved. Stir in frozen berries. Stir in ice cream until well mixed. Pour in glasses. Chill until set, about 1 hour.
Heat oven to 275°. Grease 2 loaf pans (9 x 5 x 3-inches) or a 10-inch tube pan. Measure all ingredients except fruit and nuts. Blend on low speed for about 1/2 minute, then stir in fruit and nuts. Put aluminum foil over cake the last hour of baking time so it won't burn or get too brown. Bake 2 1/2 or 3 hours or until toothpick is clean when tested.
Pour pineapple in long pan; cover pineapple with blueberries. Sprinkle 1/2 cup of sugar on top of blueberries; mix and pour yellow cake mix on top of blueberries. Cut up margarine and dot top of cake mix. Sprinkle remaining 1/2 cup of sugar on top. Add chopped nuts and bake at 350° for 30 to 45 minutes.
Melt chocolate and butter; cool. Gradually add eggs, salt and sugar; beat until light and creamy. Fold in melted chocolate. Add vanilla, flour and walnuts. Mix until smooth. Line a 9 x 13-inch pan with waxed or parchment paper. Bake at 325° for 30 minutes.
Cook the sugar, water and corn syrup until hard ball stage. Take off stove. Add the food coloring and cinnamon oil. Stir; pour in cookie sheet. Let harden and crack it. Put pieces in a bag; put in a little powdered sugar to keep it from getting sticky.
Thaw broccoli if frozen. In a large kettle or Dutch oven, cook pasta, uncovered, in boiling water for 8 to 10 minutes, or until tender; drain. Set aside. In a 3-quart saucepan, cook onion and garlic in hot margarine. Add fresh broccoli (add frozen later), tomatoes, parsley, bouillon granules, salt, oregano and basil. Bring to boiling; reduce heat. Cover; simmer 3 minutes. Stir in pasta and 1/2 cup of cheese. (Add thawed broccoli.) Transfer to an 8 x 8 x 2-inch baking dish. Bake, covered, at 375° for 15 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 more minutes. Serves 6 to 8.
Saute beef, macaroni, onion, bell pepper and garlic in hot oil until macaroni turns slightly yellow; drain off excess fat. Add tomato juice and seasonings; bring to a boil. Cover and simmer 20 minutes. Uncover and simmer for several more minutes or until sauce is reduced in consistency. Serves 4.
Bring water and margarine to a boil. Add flour and mix until it forms a ball. COOL!! Add eggs one at a time, beat.
Saute onions and bell pepper in margarine. Remove from heat; combine with remaining ingredients, except paprika. Toss lightly to mix and pour into a greased casserole dish. Bake at 350° for 30 to 35 minutes. Garnish with paprika. One cup chopped ham can be added to make a main dish.
Unroll dough into rectangles. Press onto bottom and sides of 15 x 10 x 1-inch jelly roll pan to form crust. Bake at 375° for 10 minutes.
Mix together the first 6 ingredients. Crumble Doritos; put layer on bottom of large baking dish. Spoon in ground beef mixture. Add Doritos on top. Put shredded cheese on top about 10 minutes before done. Bake at 350° for 30 to 45 minutes, or until hot and bubbly.
Cook syrup with candy thermometer to 236°. Remove and add pecans and vanilla. Let cool until you can touch bottom of pan. Beat until thick and drop on cookie sheet covered with wax paper.
Heat pineapple to boiling. Add gelatin and stir to dissolve. Chill until partially set. Soften cream cheese. Add to gelatin mixture and blend. Fold in remaining ingredients. Pour into 1 1/2-quart mold; chill until set.
Cream shortening and sugar until light and fluffy. Beat in eggs. Mix and sift flour and salt. Add alternately with grated apples to egg mixture. Stir in lemon peel and pecans. Batter will be stiff. Bake in greased and floured loaf pan, 8 x 5 x 3-inch at 350° for 50 minutes. Cool before slicing.
Beat eggs; add milk, then other ingredients and mix well. Drop in hot fat where fish was cooked. Cook until golden brown.
Combine bananas, eggs, sugar, salt, soda, flour and nuts. Grease loaf pan and line with wax paper. Bake at 325° for 1 hour. Remove wax paper immediately when bread is done baking.
Mix flour, salt and shortening using pastry blender or fork. Make a well in center. Add egg and small amount of cold water to make soft dough. Roll on well floured surface (1/3 of dough at a time) to 1/8-inch thick. Cut in strips and crosswise (about 2-inch squares). Drop into boiling broth. Cover, turn heat to low. Simmer for about 15 minutes.
Cut meat in 2 pound chunks. Melt butter in large roasting pan. Chop onions and saute in butter until onions are tender. Slice mushrooms in half or quarters. Add to onion/butter mixture and coat.
Mix with hands. Put in pan; spread out. Put paprika and parsley flakes on top. Bake at 425° for 15 minutes.
Mash squash in large mixing bowl. Add rest of ingredients, except cheese. Put in greased casserole. Top with cheese. Bake at 350° for 30 minutes.
Cook the sugar, cream and Karo to a soft ball stage. Add coconut flavoring and flake coconut. Pour immediately over a dishpan size bowl full of popped corn. Stir and form into balls. If your hands become sticky, just put them into a little cold water.
Bring green pepper, hot peppers, sugar and vinegar to a rolling boil. Boil hard for one minute. Remove from heat, stir in about 4 or 5 drops green food coloring. Add certo. Let stand 5 minutes. Skim off foam. Put in small jars and seal. Great on crackers with cream cheese.
Preheat Oven to: 350°. Stir Rotel tomatoes and soup in sauce pan and cook 6 - 8 minutes. Stir in chicken and onions. Put 2 tortillas in 9 X 13 pan. Spread 1/3 meat, cilantro, tomato and soup mix. Keep layering and top with cheese. Cooking Time: 30 minutes.
Preheat oven to 350°. Mix dry ingredients together, then add remaining ingredients. Mix together, then add nuts if so desired. Bake 30 to 35 minutes.
In a large skillet, saute onion in butter until light brown. Stir in remaining ingredients. Cover and simmer for 30 minutes. Stir occasionally.
Cook bacon over medium-high heat in large saucepan until crisp. Remove to paper towels. Set aside. Add onion and garlic to drippings; cook and stir 3 minutes. Add beans, broth, water, 3/4 cup picante sauce, salt and oregano. Cover and simmer 20 minutes. Ladle into soup bowls; dollop with sour cream. Sprinkle with reserved bacon. Serve with additional picante sauce and crackers.
Preheat oven to 350°. Place carrots in a shallow baking dish and sprinkle the basil over them. Pour chicken stock over carrots and dot them with butter. Cover the casserole loosely and roast for 45 minutes or until carrots are very tender. Serves 6 to 8.
Slice bread and place Swiss (or your favorite cheese) between slices. Mix softened butter, mustard, onion flakes and poppy seed. Spread on top of loaf (like frosting). Crumble bacon on top. Wrap in foil. Bake at 350° for 20 minutes.
In blender, mix cream cheese with sour cream. Add dash of milk. Add taco seasoning package. Mix well. Pour onto large round plate with a lip on it. Cut up lettuce in small pieces. Place on taco mixture. Cut up tomatoes and put on top of lettuce. Follow with the onion. Slice the black olives and green olives; spread over mixture. Cover with grated cheese. Use tortilla chips to scoop it out with.
Melt the margarine in a saucepan. Add the pumpkin, salt, syrup, spices and sugars. Cook for about 10 minutes, stirring. Then stir in egg yolks. Cook for about 15 minutes longer, stirring frequently. Add pecans, raisins and cherries and place in pie crust. Bake at 400° for about 40 minutes.
Combine chicken and water in a Dutch oven; bring to boil. Cover, reduce heat and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth. Let chicken cool. Skin, bone and dice chicken; set aside.
Place pudding mix in a large bowl; gradually blend in milk. Stir in rice, raisins and 1/4 teaspoon nutmeg. Microwave at High for approximately 8 minutes, or until mixture thickens, stirring 2 or 3 times. Refrigerate for about 1 hour. Stir again. Sprinkle with nutmeg. Chill.
Mix butter and powdered sugar in a large bowl until smooth and creamy. Add flour. Stir until well mixed. Spread dough evenly in an ungreased pie pan.
Brown ground beef; mix all ingredients together. Bake at 350° for 45 minutes.
Wrap each apple slice in one of the thinly rolled biscuit halves. Place in a baking dish. Pour the sauce over the dumplings. Bake 20 to 25 minutes in 375° preheated oven.
Mix strawberries, sugar, egg whites and lemon juice for 15 minutes in large bowl. Then fold in whipping cream.
Saute onion and green pepper in butter or margarine. Add remaining ingredients and cook on low until cheese is thoroughly melted. Yield: 4 servings.
In a mixing bowl, beat cream cheese until soft. Add coloring and flavoring. Gradually add confectioners sugar, mixing and kneading until consistency is like pie dough or putty. Add more sugar if you want firmer. Roll into balls the size of a marble. Place one side in small amount of granulated sugar. Place sugar side down into cavity of mold, pressing from edge to center. Unmold at once and place on waxed paper to dry. Makes 20 to 25 mints.
Preheat oven to 350°. Combine margarine, 1 egg and cake mix and press into 13 x 9-inch glass pan. Combine 2 eggs, cream cheese and confectioners sugar until creamy, then pour over first layer. Bake at 350° for 30 minutes. Completely cool before cutting into squares.
Place all ingredients into food processor or blender. Mix/blend well. Serve with corn chips, tortillas or pita bread.
Cut steak into serving pieces. Trim off excess fat and pound flour into both sides of each piece. Brown each piece in hot oil. In Dutch oven, add steak, soup mix (undiluted), hot water and seasonings. Cover and simmer slowly until fork-tender, about 1 1/2 hours. Thicken gravy with cornstarch. For darker gravy, use Kitchen Bouquet. Great served with creamed potatoes.
Whip cheese until smooth. Add Worcestershire, lime juice and mayo. Place lettuce on tray. Pile cheese in mound or spread 1 1/2 inches. Scatter crabmeat on cheese; drizzle with chili sauce. Serve with assorted crackers.
Heat broccoli to thaw. Drain. In large bowl, mix together broccoli, eggs, soup, onion and mayonnaise. In separate bowl, mix crackers and cheese. Mix 1/2 cheese mixture with broccoli. Spread in greased 13 x 9-inch baking dish. Mix remaining cheese and crackers with margarine. Sprinkle over broccoli mixture. Bake at 375° for 30 minutes.
Combine all ingredients in order given. Mix well. Pour into greased 2-quart casserole. Bake at 350° for 1 hour. Yields 8 servings.
Heat butter in large skillet over medium heat. Add bread crumbs; cook, tossing to coat with butter about 10 minutes. Season to taste with salt and pepper.
Butter casserole dish. Combine chicken, onion and green pepper. Place 4 tortillas, which have been dipped in chicken broth, in bottom of a 9 x 13-inch pan. Cover with chicken mixture. Combine seasonings, soups and tomatoes and pour over chicken mixture. Top with 6 tortillas. Spread grated cheese on top of tortillas. Pour chicken broth on top. Bake at 350° for 45 minutes. Yields 12 servings.
Cook and drain spinach. Cook and drain noodles. Mix all ingredients together. Bake at 350° for 45 to 60 minutes until brown.
Cut up and skin fryer. Rinse with cold water; drain and cover with buttermilk. Cover bowl with plastic wrap and chill overnight. Salt and pepper each piece and thoroughly dredge in flour. Cook in iron skillet in hot canola oil at below medium to medium heat. Cover and turn as needed. Chicken will have a very brown crust and taste very juicy, sweet and tender.
Heat syrup or fruit juice. Combine egg yolks, sugar and salt. Add syrup or juice slowly, stirring constantly. Cook over hot water until thick and smooth. Remove from heat. Add lemon juice slowly. Mix thoroughly. Chill.
Combine all the ingredients except the eggplant, olive oil and 1/2 cup of the cheese. Wash eggplants; cut off top green stem and slice carefully lengthwise (approximately 6 to 7 slices) to form a fan, do not completely cut through to the base. Line a pan with foil; place eggplant in the pan. Take a portion of the filling and place between the layers. Coat heavy with olive oil. Cover pan with foil. Bake 45 minutes at 350°. After 45 minutes check for tenderness and if eggplant is tender, uncover and sprinkle with half cup cheese and bake another 10 to 15 minutes. Transfer to serving plate with large spatula. Serves 2 to 4.
Melt butter and sugar together over low heat. Remove from heat and mix all ingredients together. Bake in greased 11 X 14 pan at 375 for 25 to 30 minutes.
Combine all ingredients; spread over the top of hot cake. Broil slowly, about 2 minutes, until golden brown. Makes enough to frost one 9-inch square pan.
Melt chocolate	chips in a large saucepan.	Add the nuts, condensed milk, flour, margarine and vanilla. Mix well. Remove from heat and drop by spoonfuls onto a greased cookie sheet. Bake 6 minutes at 350°.
Chop up tomatoes and green onions. Add olives, chilies, tomatoes and green onions to mix ingredients of oil, garlic salt and vinegar. Mix well. Let set overnight or for several hours in refrigerator. Good with corn chips and wheat crackers.
Mix jello and gelatine together. Add boiling water; dissolve the jello and gelatine. Stir in heavy cream. Pour into 13 x 9 x 2-inch pan. Let set in refrigerator at least 1/2 hour.
Bring oleo and water to a boil. Remove from heat. Stir in flour and eggs (one at a time), beating after each one. Pour mixture into a greased 9 x 13-inch pan. Bake at 375° for 30 to 40 minutes.
Brown and season ground beef. Press rolls in bottom and sides of a 9-inch pie plate. Beat egg and glaze rolls. Mix beef, Hunt's sauce and beans. Layer mixture and cheese. Two layers of each should be enough. Bake at 400° about 20 minutes or until crust is brown.
Mix first 3 ingredients (cake mix, oleo and egg). Pour (pat) into a 9 x 13-inch greased pan (like pie crust). Bake 15 to 20 minutes at 350°. Mix remaining ingredients well. Pour over baked cake. Sprinkle with 1 to 1 1/2 cups pecans. Bake 30 to 35 minutes at 350°. When cool, cut in bars. Better if served the next day.
Put bananas in blender with small amount of the liquid and blend. Put strawberries in blender and blend. Mix all ingredients and put in freezer. Thaw until slushy to serve. Delicious! Makes 1 1/2 gallons.
Boil or pressure cook hen until thoroughly cooked. Debone and reserve stock. Saute onions, bell peppers, garlic and celery in olive oil. Add tomatoes, tomato paste and 1 quart chicken stock. Add Tony's Creole Seasoning and poultry seasoning. Allow to cook slowly for 3 hours adding stock if necessary. Add 1/2 cup cheese during last half hour of cooking together with mushrooms and cooked chicken. Serve over cooked spaghetti. Offer additional cheese when serving (Italian style grated natural cheeses).
Mix well beaten eggs, flour, sugar, canned milk and vanilla. Add pudding mix and stir. Pour in freezer container and fill to "fill line" with whole milk. Freeze with ice and rock salt.
Melt together in double boiler or microwave. Serve with Doritos or Fritos.
Combine green chilies, cream cheese, margarine and milk together. Heat on low until smooth. Drain corn and add to this mixture. Place in casserole dish and bake at 350° until hot.
Grease sides of an an 8-inch cast-iron skillet. Melt butter in skillet; sprinkle with brown sugar and cinnamon. Cut 3 pineapple slices in half; arrange whole slices in center of brown sugar mixture and place half slices around it. Arrange pecans and cherries over the top. Set skillet aside. Prepare cake mix according to package directions and stir in vanilla. Spoon batter into skillet over pineapple slices. Bake at 350° for 30 to 35 minutes or until done. Immediately invert cake onto serving plate.
Spread each muffin half with 1 tablespoon sauce. Sprinkle with 1 tablespoon cheese. Top with any garnish you like. Arrange in a circular pattern on a microwave-safe plate lined with paper towels. Microwave, uncovered, on High for 1 1/2 minutes or until cheese melts. Rotate once during cooking. Makes 4 pizzas.