HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour with baking powder and salt. Add sugar, egg, butter and vanilla. Beat smooth and stir in nuts. Put in greased 9-inch baking pan. Bake 15 minutes at 350° or until top is lightly brown and springs back. Remove from oven and arrange marshmallows, nuts and chocolate chips on top. Put back in oven until chocolate has melted. Swirl over marshmallows. Cool until chocolate has set. Cut into squares.
Boil zucchini in 1 1/2 cups water and 1 teaspoon salt. Saute onion and green pepper in oil. Brown beef in skillet. Drain zucchini and mix with 1/2 teaspoon salt and rest of ingredients, except half of the grated cheese to save for top of casserole. Bake at 325° for 1 hour.
Using a glass 8 x 13 casserole, spread refried beans. Mix sour cream in medium bowl with taco seasoning, then spread over refried beans. Next, spread on guacamole. Sprinkle on onions. Next, sprinkle on cheese, followed by tomato and black olives. Serve with tortilla chips.
Slice eggs in halves lengthwise, remove yolks. Mash yolks with a fork, add mayonnaise, pecans, onion, vinegar, mustard, salt and parsley, mixing well. Spoon mixture into egg whites. Garnish with parsley sprigs, if desired.
Boil potatoes; cool, then dice into cubes (can leave skins on if desired). Set aside. Fry bacon in a large frying pan. Remove bacon, but save grease. Saute onion (chopped) in bacon grease. When onion is soft, add salt, pepper and celery seed. Mix constantly. Re-add the bacon and potatoes (bacon must be broken up into bits). Add vinegar. Still mix constantly, then add egg. Serve hot.
Gradually blend dressing into mayonnaise. Combine remaining ingredients. Add dressing mixture and toss lightly. Makes 12 servings.
Mix all ingredients together. Pour into Pyrex casserole dish. Bake at 350° until done.
Let sit out 1 hour before refrigeration to let the hot pasta absorb the dressing and spice flavors. Black olives, broccoli, cauliflower or any vegetable may be added. Chill well.
In skillet, brown ground beef and onion. Drain and stir in taco seasoning and tomato sauce. Unroll crescent rolls and press onto the bottom and sides of 9-inch pie pan (prepared with nonstick spray) to form a crust. Sprinkle with 3/4 cup of crushed taco chips and spread seasoned beef mixture over chips.
Combine the flour, bran, salt and baking soda in a large bowl. Beat together the buttermilk, egg whites, molasses and butter. Add liquid mixture to the dry ingredients. Stir together only enough to moisten. Fold in apple and choice of other ingredients (no more than total of 2 cups). Fill 24 greased muffin tins. Bake about 25 minutes in a 350° oven.
Mix soup, sugar, vinegar, oil and mustard together, then add carrots, onion and pepper.
Preheat oven to 350°. Lightly brown meat; add onion. Cook until tender. Add seasoning, beans and soup. Pour into greased 1 1/2-quart casserole dish. Bake for 25 to 30 minutes. Put creamed potatoes in mounds over top of meat and sprinkle with shredded cheese and bake 5 more minutes.
Combine and mix well cake mix, nuts, 1/3 cup milk and butter. Press half of this mixture into the bottom of a greased 13 x 9-inch Pyrex dish. Bake at 350° for 8 minutes. Melt caramel candies in top of a double boiler with 1/2 cup milk. When caramel mixture is well mixed, pour over baked mixture. Cover with chocolate chips and pour the rest of dough on top of chips. Bake for 18 minutes at 350°. Cool before slicing. Yield: 20 servings.
Soak chicken in buttermilk for 1 1/2 hours; remove and drain. Mix flour, salt, pepper and garlic. Thoroughly coat chicken with mixture and allow to sit for 20 minutes. Heat vegetable oil to 375° and fry chicken.
Place ribs in a greased roasting pan. Bake uncovered at 350 degrees for 45 minutes. Drain ribs.
Peel and cut onions in half. Place cut side down in a baking dish. Sprinkle with water. Cover and bake at 350° for 30 minutes. Turn onions cut side up. Combine other ingredients. Spoon half of mixture over onions. Bake 15 minutes. Sprinkle the remainder of mixture over onions. Baste with liquid in pan and continue baking until tender, about 15 minutes.
Brown the ground beef. Add taco mix, chives and mushroom soup, then put in baking dish. Add the Tater Tots on the top; cook until golden brown. Add cheese until melted. Bake the dish at 350°.
To the yellow cake mix, add the eggs, pudding, oil, water and butter flavoring. Mix for 8 minutes. Mix together the sugar, cinnamon and pecans. Layer cake mixture and sugar mixture in Bundt pan. Bake at 350° for about 45 to 50 minutes. After cool, drizzle with powdered sugar glaze.
Peel potatoes; cut into quarters. Heat potatoes, 1 teaspoon salt and enough water to cover to boiling. Reduce heat to low. Cover and simmer 20 minutes or until potatoes are tender. Drain well.
Cook the sugar, Karo and water until it boils all over bottom of boiler. Put peanuts in with this mixture. Cook until syrup turns honey colored. Take off fire; stir in soda. Stir and pour into a buttered pan. When it has hardened, break into pieces.
Shred lettuce in flat pan. Sprinkle over the top onion, celery, green pepper and chestnuts (in layers). Break peas apart and sprinkle over while frozen. Spread mayonnaise like frosting over top. Sprinkle with sugar and Parmesan cheese to completely cover top. Sprinkle with bacon pieces. Decorate with tomatoes and eggs. Refrigerate a few hours to blend flavors. Keeps 3 to 4 days.
Cover husked corn with cold water, adding 1 teaspoon sugar per dozen ears. Bring to a boil and boil hard for 3 minutes. Turn off heat. Cover pot and let corn stay until wanted; the longer, the better.
Combine cake mix, jello, oil and 1/2 water. Mix well. Add remaining water and eggs (one at a time). Mix well after each egg. Pour into greased tube pan. Bake at 350° for 50 minutes. Let cool completely before turning out.
Cook potatoes in boiling water to cover 30 minutes or until tender. Drain and cool slightly. Cut into chunks. Combine potatoes and red pepper in a large bowl; stir in Watercress Mayonnaise. Place on a bed of watercress, and arrange tomato wedges around salad. Yields 9 cups.
Peel and dice turnips. Cook in salt water. Drain and put in 1 1/2-quart casserole dish. Brown ham in margarine. Add flour, salt and pepper. Add milk gradually while stirring ham mixture. Cook until thickened. Stir in soup. Pour sauce over turnips and top with crumbs. Bake at 350° until bubbly (about 15 to 20 minutes).
In bowl, stir together flour, cinnamon and soda; set aside. In another bowl, stir shortening and sugars until combined. Stir in egg and vanilla; mix well. Stir in spiced flour mixture; mix. Shape dough into 1-inch balls. Roll each ball in a mixture of sugar and cinnamon. Place on lightly greased cookie sheet 2-inches apart. Flatten each ball by crisscrossing with a fork. Bake in 375° oven 6 to 8 minutes until edges are brown. Remove and cool on rack. Makes 36 cookies. Serve with Coffee Floats.
Cream the oil, eggs and sugar. Stir in vanilla and zucchini. Add dry ingredients; mix well. Add nuts. Bake at 325° for 1 to 1 1/4 hours in greased loaf pan. Makes 2 loaves.
Mix sugar and cayenne pepper together. Layer pickles and sugar mixture in jar. Refrigerate for approximately 2 weeks before serving.
Cream peanut butter and margarine together. Add sugar slowly, then milk and vanilla. Stir until smooth. (Great on top of brownies.)
Cream butter with sugar. Add eggs, one at a time, during beating. Add vanilla, then flour and milk, alternately. Put half in greased square pan. Sprinkle with sugar and lots of cinnamon. Add rest of batter and sprinkle with sugar and lots of cinnamon again. Dot with butter. Bake at 375° for 30 to 35 minutes.
Combine vinegar, soy sauce, onion, garlic and pepper. Marinate chicken at least 3 hours in refrigerator; drain. Save marinade for later. Mix mustard and 4 tablespoons ketchup. Brush each piece of chicken with mustard mixture, coating well. Bake, skin side down, at 350° for 30 minutes. (Bake on foil sprayed with Pam.) Turn pieces. Mix remaining ketchup with milk and reserved marinade. Pour sauce over chicken; bake additional 45 minutes. Serve with rice. Serves 4.
Combine and heat thoroughly. Serve in soup bowls topped with shredded cheese and bacon bits.
Grease 9 x 13-inch pan. Mix dry ingredients. Add buttermilk and eggs; blend well. Stir in cheese, bell pepper, hot sauce, oil, corn and onion. Bake at 400° for 35 to 40 minutes or until done.
Go to the store. Buy something you can make in the microwave. Make sure it doesn't take more than 7 minutes to cook. If you have company, be sure to dispose of the package before they see it. Serve immediately.
Mix dry ingredients in a jar and then add water and shake. Batter should be consistency of pancake batter.
Cream first 3 ingredients together and set aside. Mix next 3 ingredients together and set side. In saucepan, heat milk until skin forms. Pour hot milk over butter and sugar mixture; stir. Add 1 cup of flour to butter mixture and stir together. Add yeast once it has bubbled. Add enough flour to make stiff dough. Add eggs, and beat. Add another cup of flour; mix into dough until elastic looking and dry. Let raise in covered, greased bowl, until doubled (2 to 3 hours) and then turn.
Brown hamburger and onion. Cook rice according to directions on box; drain. Mix with the hamburger and onion. Also add remaining ingredients. Bake 45 minutes at 350°.
Separate grapes and grind the skins. Add sugar, flour, lemon juice and salt. Mix and pour into a 9-inch unbaked pie shell.
Beat eggs thoroughly and combine with sugar. Add vegetable oil and mix well. In separate bowl, mix flour, soda, salt and cinnamon. Sift. Combine all ingredients, mixing well; add vanilla, nuts and apples and mix. Batter will be on the stiff side. Pour into 9 x 13-inch pan, loaf or Bundt pan. Bake at 375° for 45 to 60 minutes or until done. May be topped with powdered sugar or glaze.
Combine ground beef, onions and green pepper and brown in hot fat. Add tomatoes, rice and seasonings. Turn into covered casserole and bake at 350° for 45 minutes.
In a large skillet cook bacon until crisp. Add green peppers and chicken. Cook 5 minutes until chicken is cooked. Blend tomatoes, cornstarch and cayenne. Add to skillet. Cook, stirring constantly, until thickened; add green beans or mushrooms or both and heat through. Serve over rice.
Use a Pyrex dish and line the bottom of the pan with ice cream sandwiches. You may have to cut some sandwiches in half to cover the entire bottom depending on size of dish. Cover with layer of Cool Whip to fill in the cracks. Place another layer of ice cream sandwiches on top of the Cool Whip. Then spread another layer of Cool Whip on top of those sandwiches. Finish it off with crushed Oreo cookies. Freeze for a short time and then serve.
Mix cornbread mix according to package directions and bake. Cool (better if made several hours or night before using). Crumble and add green pepper, onions, corn and mayonnaise; mix well.
Beat the oleo and pudding until light and fluffy. Beat in the egg. Gradually add the flour. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased cookie sheet. With thumb, make imprint in center of each cookie. Bake at 325° for 10 to 15 minutes. When cool, fill each imprint with jelly or jam. In small pan over low heat, melt 1 cup chocolate chips in 6 tablespoons oleo. Frost tops. Yields 48 to 50 cookies.
Mix well the meat, crumbs, eggs, milk, onion, Parmesan cheese, seasoned salt, pepper and oregano. Shape into two loaves. Put into greased pan. Bake at 350° for 40 minutes. Pour pizza sauce over. Bake for 10 minutes. Add 1 cup Mozzarella cheese over sauce. Bake until melted. Could be wrapped in foil and baked on grill.
Cook ground beef and drain fat. Add taco mix. Remove from heat. Set aside. In a microwave dish or in the top of a double boiler, add cheese and Ro-Tel tomatoes and chilies. Melt cheese, stirring so it doesn't burn. Add ground beef. Mix well. Serve with corn chips.
Blend cake mix with Dream Whip topping. Mix eggs and cold water in bowl. Blend all ingredients together with electric mixer until moistened. Beat at medium speed for 4 minutes. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 30 minutes. Cool for 10 minutes. Remove from pan.
Cook chicken in water until it falls off bones. Remove the bones. Add salt, rice, lemon and pan drippings to chicken and broth. Bring to boil; stir well and cover. Reduce heat and simmer until rice is tender and liquid absorbed. Remove from heat; add parsley and celery. Toss lightly with fork. Makes 9 servings. You may also cook the rice and other ingredients in water and substitute tuna.
Mix ingredients well, then stir in nuts. Bake at 350° in greased 13 x 9-inch pan for 30 to 35 minutes.
Cream margarine, shortening and cream cheese. Gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt. Add to creamed mixture, stirring just until blended. Stir in remaining ingredients. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Cool in pan for 10 to 15 minutes. Remove from pan.
Mix and simmer first 7 ingredients for 10 minutes until tender. Do NOT drain water.
Heat oven to 300°. Line a 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with waxed paper. Mix all ingredients and spread in pan. Bake until wooden pick inserted in the center comes out clean, about 1 hour and 45 minutes.
Mix all ingredients in large bowl. Freeze in small airtight containers. To serve, remove from freezer and let thaw about 10 minutes. Scoop or scrape into stemmed glasses. Serve with straws if desired. Makes 14 (6 ounce) servings.
Cream shortening and sugar until fluffy. Add carrots, egg and vanilla; mix well. Sift together the dry ingredients; add to mixture. Drop by teaspoonfuls onto a cookie sheet. Bake for about 20 minutes at 350°. (Press down a little when dropped on cookie sheet.)
Drain pickles and slice 1/4-inch thick. Place pickle slices in a bowl. Cover with 2 cups sugar and 1 tablespoon vinegar; stir well. Let set until it makes its own syrup, stirring occasionally until all sugar is dissolved. Pack pickles back in jar, add small amount of pickling spice or cinnamon stick and whole spice. Place several onion slices on top and place lid on. Refrigerate 4 days before using.
Mix ingredients together. Put 1/3 cup mixture in mug and fill with boiling water. Stir. Makes nice gift, also. Put mixture in pretty container with directions on how to make.
Flatten dinner rolls in pan. Bake at 350° for 12 minutes. Cool. Mix cream cheese, Ranch dressing and mayonnaise and spread over crust. Top with shredded celery and carrots.
Spread cream cheese over bottom of glass pie dish or square pyrex dish. Then layer chili and cheese. Microwave 4-5 minutes until hot and bubbly. Sprinkle with green onion and dollops of sour cream if desired. Serve with tortilla chips.
Combine wafer crumbs, 10x sugar, 1 cup chopped nuts and cocoa. Add syrup and rum; mix well. Make 1-inch balls and roll in 1/2 cup of sugar and remainder of nuts. Store in airtight container.
Mix dry ingredients. Add vinegar, egg and oil. Coat chicken. Cook for 1 1/2 hours on grill. Baste every 15 minutes.
Pour boiling water over raisins. Let stand 5 minutes; drain. Cream shortening and sugar. Add peanut butter and eggs. Add 1/4 cup milk and flour sifted with cinnamon, soda and salt. Add vanilla and oatmeal. Stir in raisins. Drop on ungreased cookie sheet. Bake at 375° for 15 to 18 minutes.
Mix all cake ingredients together until smooth. Pour onto floured cookie sheet. Cook at 350° for 20 minutes. The pumpkin bars will have a cake like texture but are moist.
Mix pretzels, melted butter and sugar together and press into 9 x 13-inch pan. Bake at 350° for 7 to 10 minutes. Cool. Cream the cream cheese with sugar. Fold in Cool Whip. Spread over pretzels. Be careful to make sure it's even and that it's all covered. Mix jello with water until dissolved. Mix in strawberries and pineapple. Let partially set. Pour over cream cheese. Let cool.
Brown and drain sausage. Add the rest of the ingredients. Place in 9 x 13-inch baking dish. Refrigerate overnight. Bake at 350° for 45 minutes.
Mix eggs, vanilla, sugar and cinnamon together in bowl. Make three peanut butter sandwiches. Dip sandwiches into batter; both sides. Fry in pan with butter until brown, then turn and fry other side. Serve with milk, eat with knife and fork; no need for syrup. Kids love it!
Cook sugar, syrup and salt in heavy skillet until mixture spins a thread. Leave on heat and add peanuts. Leave on high heat, stirring constantly, until peanuts are parched-looking (tan) and syrup is red.
Trim fat from chops. In a 12-inch skillet, cook chops over medium-high heat in hot oil, 4 to 5 minutes per side. Remove chops. Add onions to skillet; cook until tender. Drain fat, if necessary. Add undrained tomatoes, water, paprika, garlic salt and caraway seed. Return chops to skillet. Bring to boil. Reduce heat. Cover and simmer 10 minutes. Add potatoes and green pepper. Cover. Simmer 15 to 20 minutes or until pork and potatoes are tender. Serve immediately.
Soften gelatine in 1/2 cup cold water; stir over low heat to dissolve. Combine mayonnaise, mustard, salt and paprika, then add to gelatine. Chill until slightly thickened. Fold in sour (or whipped) cream. Fill a 3-cup mold and chill.
Cream shortening and sugar. Add beaten eggs. Add hot water. Add flour mixed with soda. Add chopped nuts, oatmeal and vanilla, then 8 ounces butterscotch nibs. Bake teaspoonfuls on sheet at 375° for 10 to 12 minutes.
Saute onions in 1 tablespoon of butter. Peel potatoes and cut into lengthwise strips. Butter baking dish, then add potatoes, onions and anchovy fillets, finishing with a layer of potatoes. Pour in a little juice from anchovy jar and dot with remaining butter. Bake in moderate oven (400°), adding 1/2 of cream after 10 minutes. Add remaining cream after another 10 minutes. After 30 minutes, reduce heat to 300° and bake another 30 minutes. Casserole is ready when potatoes are soft. Serve immediately.
Dredge beef cubes in flour and brown in oil. Remove meat and wipe Dutch oven clean. Return meat to Dutch oven and add carrot, onion, garlic, thyme, bay leaf, catsup, beef stock and red wine. Put Dutch oven in oven and bake at 325° for about 3 hours.
In small pan, mix flour and sugar. Add eggs, vinegar and pineapple juice. Cook over low heat. Stir until thick (takes quite awhile). Cool. Pour over apples and pineapple. Add 1 cup of peanuts and Cool Whip. Sprinkle top with remaining nuts. Refrigerate overnight.
Put 1 cube of almond bark in small bowl. Microwave for 1 1/2 minutes or until melted. Stir until smooth. Dip pretzels into almond bark until covered well. Put on wax paper to harden.
In mixing bowl, beat eggs. Add sugar and mix well. Add margarine and mix. Add pintos, coconut and pecans; mix well. Make two 9-inch deep dish pie shells. Bake at 300° for 1 hour.
In saucepan, cook onion and green pepper in butter until tender. Stir in sugar, flour and pepper. Add squash and tomatoes. Simmer, covered, for 30 minutes, stirring occasionally, until squash is fork-tender.
Mix all ingredients together, reserving some of the cheese to spread on top. Bake at 350° for 1 1/2 hours. Pour grease off the top and serve.
Melt butter; add brown sugar. Cook on low heat, stirring constantly for 2 minutes. Add milk and continue stirring until mixture begins to boil. Remove from heat, cool until mix begins to thicken; then add powdered sugar and vanilla. Very good on Black Walnut Cake.
Dissolve yeast in water. stir in sugar. Add egg, butter or margarine and flour. Beat with mixer until well mixed. Fill greased and heated muffin tins 1/2 full. Bake at 450° for 12 minutes or until golden brown. Dough keeps well in refrigerator 4 to 5 days.
Mix water with fruit juices before serving. Add to sherbet and ice cream. Makes about 65 cups.
Melt margarine and stir into stuffing. Divide and place half of stuffing mixture over bottom of 9 x 13 inch baking dish. Mix remaining ingredients together. Pour into dish and cover with remaining stuffing. Bake at 350° for 30 to 40 minutes.
Combine ingredients in a double boiler. Cook until thick. Pour into cooked pie shell. Bake at 350° until firm.
Pour boiling water over dates and cool. Cream the butter and sugar and add egg. Sift flour, soda and salt. Mix all together and add 1/2 cup nutmeats. Bake 1 hour at 350°.
Cut shortening into flour. Mix the rest of the ingredients. (Dough should be firm, not dry.) Add extra water by tablespoons if mixture is too dry.
Cook raisins in water slowly 15 minutes. Combine all ingredients. Bake in oven at 325° about 45 minutes. Make a double cake.
Preheat oven to 350°. Chop pepper and onion. Mix together and set aside. Grate both cheeses. Mix together and set aside. Heat enchilada sauce in saucepan. Melt shortening in frying pan. Dip each tortilla shell in hot shortening for 1 to 2 seconds on each side to soften shell. Stack hot shell on plate with paper towel. Coat bottom of 9 x 13-inch pan with half of heated enchilada sauce. Save remaining sauce for later. Place cheese mixture and small amount of pepper and onion on one end of shell. Roll entire mixture tightly in shell. Place roll, seam side down, in pan. Repeat until all shells are used. Sprinkle remaining cheese, peppers and onions over shells. Pour remaining sauce over the shells. Heat in oven for 10 minutes or until sauce bubbles.
Cream together the margarine and sugar. Add eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder; mix until smooth. Pour mixture into greased 13 x 9-inch cake pan. Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 minutes. Place bottom side up on serving plate. Dust with powdered sugar and spoon whipped cream over each serving. This is great served warm.
Heat oven to 400°. Grease an 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean. Serve warm. Yields 9 servings.
Beat eggs. Add sugar, flour, pineapple and butter. Mix and cook, stirring constantly until thick. Pour into a bowl to cool. Add butter. "Ice" cake with this. Use a Pillsbury Plus cake mix. Cut the layer into to make 4 layers.
Cream butter and sugar; add egg and vanilla. Sift flour, cinnamon,	apple pie spice, baking soda, baking powder and salt together. Add flour mixture alternately with applesauce. Add chopped nuts and raisins.	Bake in well buttered cake pans at 350° for 40 to 45 minutes. Yields 2 (8-inch) layers.
Mix flour, pecan chips and butter and put in pizza pan. Cook on 350° for 10 to 15 minutes. Mix together cream cheese, powdered sugar and Cool Whip (save about 1 cup Cool Whip) until smooth and put on top of cooled cake. Add sliced strawberries to cover pizza. Cover with strawberry glaze. Decorate with kiwi. Dot top of pizza with leftover Cool Whip.
Melt the butter in a 9 x 9-inch pan. Mix in the graham cracker crumbs. Sprinkle chocolate chips on top followed by coconut, then the nuts. Pour condensed milk over all and bake at 350° for 30 minutes. Cool and cut into 1-inch squares.
Mix all ingredients together and chill at least 1 hour. (I often leave them overnight.) Roll dough out about 1/8-inch thick. (You will need to work in more flour.) Cut in desired shapes. Bake 8 minutes at 350°. (Can be doubled or tripled easily, freezes very well!)
Mix together all ingredients. Spray casserole dish with Pam. Bake at 350° for 30 to 35 minutes.
In a bowl, combine first 5 ingredients. In another bowl, combine the egg white, egg, milk, butter, lemon peel, and vanilla. Mix well. Add to dry ingredients just until moistened. Fold in berries. Coat muffin cups with nonstick cooking spray or use paper liners. Fill 2/3 full with batter.
Chop onion and saute in margarine until soft. Add chicken and simmer for 1/2 hour. Remove chicken from pan and add flour and salt until all lumps are gone. Add the broth, stirring at all times. Cook until it thickens. Add paprika and sour cream. Stir. Add chicken and spoon sauce over all. Serve over rice or noodles. Makes 6 servings.