HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Paper line 12 muffin cups. In large bowl, stir together flour, sugar, salt, baking powder, oats and bacon bits. Combine egg, milk, oil and cheese. Add to flour mixture. Mix just until dry ingredients are moistened. Fill muffin cup 2/3 full and bake 25 to 30 minutes or until golden brown. Makes 12 muffins.
Mix all ingredients and simmer for 1 hour with	lid on. If too thick, add water.
Mix dry ingredients by hand in mixing bowl. Add peanut butter. Mix well. Add margarine to mixture and mix well. Press in two oblong pans (ungreased) 7 x 11 inch. Melt Hershey milk chocolate in 250° oven for 15 minutes. Melt 1/2 block paraffin over hot water. Stir in chocolate. Mix well. Pour over other ingredients in pans. Cool. Cut into squares.
Combine all ingredients, except vanilla, in heavy saucepan. Heat, stirring constantly, until sugar dissolves and mixture comes to boiling point.
Preheat oven to 450°. Wash and dry eggplants. Slash gashes in eggplants and bake for 1 hour in oven. Discard the skin and smash pulp in a bowl. Combine eggplant, tomatoes, coriander, cumin, turmeric and red pepper in a bowl and stir until blended. In a skillet, heat the Crisco until hot. Add the garlic and stir for 15 seconds; drop in the ginger and stir for 15 seconds. Add the onions and stir until soft. Add eggplant and stir until most of the liquid is gone and mixture is thick and pulls away from the side of the pan. Add garam masala. Serve on a heated platter or transfer to a heated bowl. Top with fresh coriander and lemon juice.
Brown beef with onion, green pepper and mushrooms. Drain grease. Brown with tomato paste and spices. Add other cans; bring to a boil, cover and cut back to a simmer. Cook up to 4 hours or as long as desired.
Place spinach in bowl; wring out all water until dry. Set aside. Melt butter in a 10-inch skillet on medium heat. Add onion and mushrooms; saute for 2 to 3 minutes. Remove from heat and set aside. Place sour cream, bread crumbs and eggs in bowl. Attach bowl and flat beater. On speed 4, beat 30 seconds. Add spinach, onion, mushrooms, Cheddar cheese, Swiss cheese, basil and oregano. On speed 2, mix 30 seconds, until combined.
Grease and flour pan. Cream Crisco and sugar. Add other ingredients. Bake 30 to 40 minutes in 350° oven.
Let dough thaw several hours. Spread on greased cookie sheet out to edges. Separate egg. Brush dough with yolk. Place pepperoni in rows to cover dough. Place Provolone on top evenly. Sprinkle with Parmesan cheese and oregano.
In a food processor with metal blade inserted, or in a blender, coarsely chop cranberries with powdered sugar and lemon peel. Add butter and blend until mixture is combined, but slightly chunky. Cover and refrigerate. Bring to room temperature before serving. Makes 1 1/2 cups.
Scald milk. Add sugar, salt and shortening, stirring until shortening is melted. Add 1/2 cup water. Cool to lukewarm.
Blend eggs, oil and sugar until creamy. Add flour, a little at a time. Blend well (batter will be stiff). Fold in apples, coconut and nuts. Pour into pan and bake for 1 hour at 325°. Let cool for 30 minutes before pouring on icing.
Combine shortening and sugar. Add eggs, one at a time, beating until fluffy. Sift flour, salt and soda together. Add dry ingredients alternately with the milk to the first 3 ingredients. Add the dates, orange rind and nuts; mix. Pour into a tube pan and bake at 350° for an hour and 15 minutes, or until firm.
Boil brown sugar, Karo syrup and margarine for 3 1/2 to 4 minutes. While waiting, spray brown paper bag with Pam and put corn in. When mixture is done cooking, take out of microwave and add vanilla and baking soda. Stir until foamy. Pour over corn. Close bag and shake to coat. Microwave 1 1/2 minutes. Take out and shake. Return to microwave. Cook 30 seconds. Again, take out and shake. Cook 30 seconds more. Shake. Pour out on waxed paper and let cool.
Stud fruit with whole cloves, leaving enough space between some rows for ribbon for hanging. After all cloves are in, combine spices and roll pomander in spices. Keep pomanders in the spice filled bowl in a warm dry place. Lasts 1 week.
Brown hamburger and drain. Add all other ingredients. Cook over low heat for 30 minutes.
Saute garlic, jalapeno and onions (cut in small pieces) in olive oil and juice from clams until tender. Continue to add juice until sauce turns milkier than what it is in the bottle; add the clams and parsley; continue to heat with additional juice for 15 to 20 minutes. You can add white dry wine for different taste when sauteing.
Put in top of double boiler. Cook over boiling water for about an hour. Stir about 4 times. Pour in loaf dish and cool overnight in refrigerator. Slice in 1/4-inch slices. Roll in flour and sprinkle with sugar. Brown in butter or Crisco in skillet until crispy on each side.
Slice bread in half; fill with cheese and ham. Melt butter; add poppy seed, minced onion, sugar and Durkee sauce. Pour over rolls. Cook in oven at 400° for 10 to 15 minutes (will look a little burnt, but aren't). Each roll can be cut in half and served as finger sandwiches.
Precook rice and chop broccoli before cooking. Add all ingredients together. Bake in 350° oven until onion and celery are done, approximately 30 minutes.
Beat together the butter, sugar, eggs and sour cream; add the flour, baking powder and baking soda and beat well. Put half the batter in a greased (with cooking spray) tube pan. Mix the remaining batter with the cocoa, then put in tube pan on top of white batter; swirl the 2 batters together. Bake at 350° for 55 minutes.
Beat eggs. Add sugar and salt and continue beating until well blended, then add hot milk slowly. Add vanilla. Pour into a baking dish which has been rinsed in cold water. Sprinkle with nutmeg. Set baking dish in pan of hot water and bake (350°) until custard is set or a knife inserted in the center comes out clean.
Brown and drain ground beef. Add soups, sauce and peppers. Bring to a boil. In casserole dish, layer chips, sauce and cheese. Repeat with cheese being on top when finished. Bake in 400° oven for 20 minutes. Fast dish.
Cut apples into 1/2-inch slices. Place in vinegar water to prevent browning. Tie cloves, allspice and nutmeg in a spice bag. Combine sugar, water, vinegar and red hots, spice bag and lemon. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 3 minutes. Stir until candy is dissolved. Drain apples and add to syrup. Simmer 5 minutes.
Mix together first 4 ingredients. Bring to a boil. Cook 1 minute. Remove from heat. Add remaining ingredients; beat. Drop on wax paper with a teaspoon.
Preheat oven to 375°. Combine ingredients with hands until thoroughly mixed. Form small balls and place 1-inch apart on cookie sheet. Bake at 375° for 12 minutes.
Place chopped chicken, eggs and vegetables in bottom of 13 x 9-inch baking dish. Mix chicken broth and soups together. Pour mixture over other ingredients. Mix flour, milk and mayonnaise, then spoon over soup mixture. Do not stir. Bake at 350° for 1 hour until golden brown.
Trim, butter and cube bread and put in 9 x 13-inch baking dish. Add sausage and cheese. Mix eggs, milk and salt in blender. Pour over sausage mixture. Refrigerate 3 hours or overnight. Bake at 350° for 35 to 40 minutes or until set.
Melt margarine. Mix with other ingredients. Pour in buttered 9 x 13-inch baking dish. Bake 45 to 50 minutes in 350° oven. Serves 10 to 12.
Preheat oven to 350°. Remove the papery outer skins from the garlic, leaving the cloves intact. Arrange the heads in a baking dish just large enough to hold them. Add oil and chicken stock to dish and set in the middle of the oven. Bake 1 hour, basting every 15 minutes or so until golden brown. Serve immediately. Squeeze on French bread or Melba toast. Serves 4.
In a glass jar or crock, alternate layers of cucumbers and onions. In medium saucepan, combine sugar, vinegar, salt, mustard seed, celery seed and turmeric. Bring to a boil, stirring until sugar is dissolved.
In very large salad bowl, mix with wire whisk: juice from 1 lemon, 2 teaspoons anchovy paste, olive oil, fresh ground pepper and 3 large cloves garlic (minced). Towel dry the romaine leaves and hand tear large pieces into bowl. Toss very well just before serving.
Brown onion in oil; add ground beef and brown it. Add ingredients up to Parmesan cheese. Add 2 tablespoons Parmesan cheese. Simmer 30 minutes, covered. Cook noodles according to directions. Layer: Meat sauce on bottom, layer of noodles, layer of Mozzarella cheese and layer of Parmesan cheese. Repeat the layers ending with meat sauce. Then add 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes.
Spread over large pan. Bake 30 minutes at 325°. Cool. Cut as desired before cold.
In a blender, place juices, strawberries and ice. Process on medium speed until ice cubes are crushed.
Brown chops and put into a baking pan. Combine bread, corn, onion and margarine; spread over chops. Add water. Bake 1 hour in a 350° oven.
Combine sugar, coconut and sour cream; mix well. Chill overnight. Make cake mix according to directions. Cool and split to make 4 layers. Reserve 1 cup coconut mixture. Spread remainder between layers. Mix the Cool Whip with 1 cup of coconut mixture. Spread on top and sides of cake. Pat with another package of frozen coconut, if desired. Refrigerate. This cake freezes well.
Combine ingredients and place in ovenware dish. Make topping with one stack Ritz crackers, crumbled in 1 stick melted margarine. Sprinkle over top of casserole and bake until bubbly hot or about 30 minutes. Serves about 8.
Layer cauliflower, lettuce and bacon. Put some onion on each layer. Put Hellmann's mayonnaise on top and sprinkle with sugar and cheese. Let set overnight. Stir together before serving.
Remove any shells from crab meat. Place in a large bowl. Add cracker crumbs and mix thoroughly with hands.
Mix together fruit and sugar. Do not drain pineapple. Bring slowly to boil and cook slow until fruit is done and jelled, stirring often. Add the Jell-O and cook 5 to 10 minutes longer, stirring constantly. Spoon hot preserves into sterile jars and seal. Real good.
Sift all dry ingredients into large bowl. Add remaining ingredients and mix well. Place in 2 lightly greased bread pans and bake for approximately 1 hour at 325°.
Cook spinach; drain, keeping 1 cup of liquid. Set spinach aside. Melt butter; add onion and saute. Add flour, milk and 1 cup liquid from spinach. Cut cheese into cubes and add last 3 ingredients and spinach. Bake at 350° for 30 minutes. Serves 10.
Ingredients needed will depend on how much you wish to make and how spicy you like it. Combine all the ingredients in a blender and pulse to mix. Do not overblend or it will turn to a thin liquid. Blend only long enough to slightly chop and blend spices. This will keep for 2 to 3 days in the refrigerator.
Mix all ingredients together in a storage container. This makes 32 servings or you can make per cup by using 2 rounded teaspoons per cup of hot water. Better when let steep for a while.
Cut broccoli and cauliflower into flowerets. Chop green onions. Mix mayonnaise, milk and seasoning. Pour dressing over vegetables. This salad is best if made ahead and put in an airtight container and tossed occasionally to coat vegetables.
Cream together flour and stick of butter. Add pecans and press into 9 x 13-inch pan. Bake 20 minutes at 350° (don't brown). Cool. Mix cream cheese, powdered sugar and Cool Whip and spread on first mixture. Mix boxes of pudding with milk and pour over cream cheese. Add remaining Cool Whip on top. Grate a chocolate candy bar over top, if desired.
Add sugar gradually to eggs, beating well. Stir in sifted dry ingredients, mincemeat and nuts. Pour into a pan about 9 x 14-inches, greased and lined with waxed paper. Bake in a slow oven, 300°, for 30 minutes. Cut while warm into narrow strips and roll in powdered sugar. Yields 36 bars.
Place stew meat on bottom of casserole dish. Layer the carrots, then onions and last the potatoes on top. Mix together the soups and the ginger ale. Cover with foil. Bake in a 325° oven for 2 1/2 to 3 hours.
Cook sausage in large skillet until browned; drain, crumble and set aside. Spread croutons on bottom of lightly greased 9 x 13-inch (3-quart) baking dish. Cover croutons with Cheddar and Pepper Jack cheeses. Sprinkle cooked sausage and onion over cheeses.
Mix together well: shortening, egg and vanilla. Stir in flour, baking soda and salt. If dough seems too stiff, add a little milk. Roll dough to 1/4 inch thickness.
Prepare pasta as directed. Cook garlic in oil until lightly browned. Discard garlic. Add broccoli and red pepper; stir constantly until coated with oil. Add 1/4 cup water. Cover and cook on medium until broccoli is tender-crisp, stirring occasionally. Reduce to low; add Cheez Whiz, milk, Parmesan and oregano, stirring constantly until cheese dissolves and mixture is blended. Drain pasta; place in serving bowl. Pour cheese sauce over pasta, carefully tossing to mix well. Serve immediately.
Crush cookies; set aside 1 cup of the cookies. Melt butter and mix in the crushed cookies. Place in oblong pan. Let set 1 hour. Mix cream cheese, confectioners sugar and 1/2 of the Cool Whip. Set aside and mix pudding as directions on box.
Brown beef and onion in large skillet. Drain. Mix in rice, soup, milk, water, soy sauce and pepper. Simmer, stirring occasionally, about 30 to 35 minutes or until rice is done.
Caramelize 1/2 cup sugar in skillet until golden brown, stirring constantly. While hot, spread evenly over bottom of shallow 2-quart casserole dish (cool). In bowl, beat eggs until foamy; gradually add remaining cup of sugar. Beat well after each addition. Scald milk with cinnamon stick. Gradually add hot milk to egg mixture, stirring constantly until sugar is dissolved. Add vanilla and salt. Pour into casserole. Place casserole in hot water and bake at 375° for 1 hour and 10 minutes.
Beat cheese by mixer or hand until soft; add color and flavor. Knead until pie dough consistency (a firmer candy is made by decreasing sugar).
Melt butter in skillet; add onion and cook until transparent. Then add meat and continue to cook until meat loses its reddish color. Set aside to cool. Mix the cheese, drained macaroni, mustard, corn, salt, pepper and tomato soup. Stir in the mixture of meat and onion. Place in a 1 1/2-quart buttered casserole dish and bake at 350° for 1 hour. Serve piping hot.
Cook noodles; drain and stir in oil. Cook broccoli; drain. Combine cottage cheese and sour cream. Layer 1/3 noodles, 1/2 broccoli, 1/3 spaghetti sauce and 1/2 Mozzarella cheese in lightly greased cake pan. Repeat layers once. Spoon cottage cheese over Mozzarella cheese. Top with 1/3 noodles and sauce. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining Mozzarella and bake an additional 5 minutes.
Combine chili sauce, water and grape jelly. Heat and stir to melt jelly. Pour over cabbage rolls and bake 45 minutes, uncovered. Makes 28 to 30 rolls.
Cream sugars and margarine. Add eggs and creamed mix. Add flour, salt and baking soda; mix again. Add oatmeal and chocolate chips. Mix. Drop by one teaspoonful on ungreased cookie sheet. Bake at 350° for 8 or 9 minutes. Makes 100 servings.
Bake brownie mix as directed. Crumble or break up Heath bars; set aside. In a glass trifle dish or glass salad bowl, layer ingredients as follows: 1/2 brownies, 1/2 chocolate mousse, 1/2 Cool Whip and 1/2 Heath bars. Repeat. Chill until ready to serve.
In large bowl, cream sugar and shortening until fluffy. Beat in eggs. Stir in mashed bananas, drained pineapple and nuts. Combine dry ingredients. Stir into banana mixture until smooth. Spoon into greased 9 x 5-inch loaf pan. Bake at 350° for about 50 to 60 minutes. Remove from pan; cool on rack. Wrap airtight in foil or plastic wrap. Let stand overnight for easy slicing and spread with cream cheese, if desired.
Drain well the pineapple chunks, peaches and cranberries. Layer fruit, ending with cranberries. Dust with brown sugar. Dab with sweet butter. Pour dry sherry over all. Bake in 350° oven for 20 minutes.
Boil and mash egg. Stir in mayonnaise, prepared mustard, chopped olives, finely chopped dill pickle and bacon fried crisp and drained.
On lightly floured pastry sheet, unfold 1 of the pie crusts. Roll out with rolling pin until crust is 12-inch square. Brush with 1 tablespoon of melted margarine and sprinkle with 2 tablespoons Parmesan cheese. Cut into 1-inch strips. Fold each strip in half lengthwise, pinch together and twist. Place on greased baking sheet. Bake at 400° for 10 to 12 minutes or until golden brown.
Brown hamburger meat; drain off grease. Slice cheese into thin slices. Put in the meat. Stir in until it melts. Add bottle of taco sauce. Add chopped up onion. Add garlic (chopped up). Turn heat on. Simmer for 5 minutes.
Add water to raisins and boil 5 minutes. Cool. Stir in soda. Let stand. Cream butter and sugar until fluffy. Add vanilla, beaten eggs and raisins with their liquid. Sift together flour, baking powder and salt. Drop by small spoonfuls on a greased baking sheet, leaving plenty of space between. Bake at 350°.
Boil butter, sugar, cocoa, milk and vanilla for 1 minute. Remove from heat. Stir in oatmeal and peanut butter. Drop on wax paper by teaspoonfuls.
Sift together flour, baking soda and salt. Set aside. Blend together shortening, sugar, brown sugar, vanilla and water. Beat in eggs. Add flour mixture; mix well. Stir in chocolate chips. Drop by 1/2 teaspoonfuls. Bake at 375° for 10 to 12 minutes.
Combine sugar, syrup, water and butter in a heavy saucepan. Cook until sugar is dissolved. Continue cooking without stirring to 300° or when syrup separates into hard brittle threads when dropped into cold water. Remove from heat, stir in vanilla, baking soda and peanuts. Pour onto greased cookie sheet. When slightly cooled, pull edges to make a thin sheet. When thoroughly cold, break into pieces. Yields 1 1/2 pounds candy.
Carefully wash cranberries; discard stems and any soft berries. In a 2-quart saucepan, heat 1 cup juice, the cranberries and sugar to boiling over medium-high heat. Reduce heat and simmer until berries pop, about 5 minutes. Refrigerate 6-cup mold. In small bowl, sprinkle gelatin over 1 cup juice. Let stand 5 minutes to soften. Add to hot cranberry mixture along with salt; stir until gelatin is dissolved. Pour mixture into 2-quart bowl. Refrigerate, stirring occasionally, until mixture reaches consistency of unbeaten egg white, about 1 hour.
Grease casserole. Mix all together and put into casserole. Bake at 350° for 1 hour.
Brown meat, onion and bell pepper; add corn, tomatoes and sauce. Mix well. Mix cornbread; pour it over the top of meat mixture. Bake in a 350° oven until cornbread is done.
Melt butter in a 13 x 9 x 2-inch baking dish. In saucepan, heat sugar and water until sugar melts. Make dough. Roll into a large rectangle about 1/4-inch thick. Sprinkle cinnamon over apples, then sprinkle apples evenly over dough. Roll up dough like cinnamon roll. Dampen edges with water and seal. Slice dough into about 16 slices 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. Bake for 55 to 60 minutes at 350°. Makes 8 servings. Always use 2 cups liquid.
Fold sugar and liqueur into whipped cream. Refrigerate. Blend peanut butter and hot fudge. Working quickly, spread fresh banana ice cream evenly in an 8-inch square pan. With knife, mark off squares, 3 across and 3 down. With back of spoon, make an indentation in center of each square. Spoon 1 tablespoon of peanut butter fudge mixture into each indentation. Sprinkle 1/2 cup crushed peanut butter around indents. Spread chocolate chip ice cream over all. Gently press down to level top. Swirl whipping cream mixture over top. Sprinkle with remaining crushed peanut butter. Peanut butter fudge filling will be centered in each square. Freeze until firm, about 3 hours. To serve, cut into 9 squares.
Cream together sugars and shortening. Add eggs and vanilla; beat until smooth. In another bowl, mix remaining ingredients, including raisins. Add slowly to sugar mixture until blended. Put heaping spoonfuls on greased cookie sheet. Bake at 375° for 10 to 15 minutes. Makes 5 dozen.
Put half bacon in bottom of casserole dish. Layer rest of ingredients, ending with rest of bacon. Pour catsup over all. Bake (uncovered) at 350° for 3 hours.
Scoop out centers of tomatoes. Heat butter in skillet. Add corn, onion, pepper, salt and bread crumbs, then stir mixture. Cook together 5 minutes. Use the mixture to stuff the tomatoes. Put in greased pan and cook in 400° oven for 40 minutes or until tender. Baste about 3 times with butter to which a little water has been added. Serve with steak or hamburgers or Mexican food.
Pour Irish whiskey into Irish coffee mug. Drop in one lump of sugar. Fill with strong, hot black coffee. Stir. Pour whipped cream off back of a teaspoon, so cream stays on top of coffee. Sip coffee through cream.
Combine all ingredients in a pot. Cover with water and cook until meat and vegetables are falling apart. Taste and add seasonings if needed.
Saute onion and mushrooms in butter. Add barley and brown. Add crushed garlic clove. Pour into greased casserole. Pour over this 1 cup of chicken broth. Cover. Bake at 350° for 30 minutes. Uncover. Add second cup of chicken broth. Stir. Sprinkle with almonds. Bake until liquid is absorbed (approximately 1/2 hour).
Preheat oven to 350°. Mix seasoning with cream cheese and Parmesan cheese and spread over bottom of pie plate. Toss on 1/2 of Mozzarella cheese; spread on sauce and top with remaining ingredients. Bake at 350° for 15 to 18 minutes or until bubbly. Serve with bread sticks.
Boil potatoes in skins. Cool, peel and shred. Mix all ingredients, except sour cream. Fold in sour cream last. Pour into buttered or sprayed casserole dish. Sprinkle top with paprika. Bake for 30 minutes or until golden brown at 350°.
In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and sugar. Add vegetable oil, molasses, eggs and rolled oats. Mix until blended. Stir in raisins. Dough will be soft. Drop batter by heaping teaspoons onto nonstick baking sheet. Bake at 350 for 12 to 15 minutes. Remove from oven and let stand 1 minute. Remove from baking sheet and cool. Yield: 48 cookies.
Cream together sugar and shortening; add egg and beat well. Sift together flour, soda and salt. Add dry ingredients alternately with orange juice to creamed mixture; stir well after each addition. Stir in undrained pineapple and nuts. Turn into well-greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 50 to 60 minutes. Remove from pan; cool on wire rack.
Mix the first 4 ingredients and spread on English muffin halves. Cut halves into 4 wedges. Place under broiler until bubbly. Serve warm. Great and simple!
Preheat oven to 350°. Cream margarine and sugar. Add eggs and vanilla. Mix dry ingredients and add to margarine mixture.
Mix corn meal with flour, sugar, baking powder and salt. Add egg and milk; blend in oil. Mix well. Dip wieners in batter. Fry in deep fat.
Mix rhubarb, sugar and gelatin into 8 x 11-inch baking dish. Spread dry cake mix over rhubarb. Pour water over top. Dot with butter. Bake 50 to 60 minutes at 350°. Serve hot or cold.
Combine juice and lemonade concentrate. Just before serving, add carbonated beverage. Serve over ice in tall glasses. Garnish with lemon slices and cherries. Serves 9 (8 ounce) servings.
In a microwave-safe bowl, mix together sugar, syrup, water and salt. Heat in microwave on High until boils. Boil for 5 minutes. Stir. Boil again on High for 8 to 12 minutes or hard ball stage. Remove from microwave and cool.
Combine sweet potatoes, pudding mix, milk, cinnamon, cloves and nutmeg in a small mixer bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Let stand at room temperature 20 minutes before serving. Garnish with additional topping, if desired.
Melt butter and add sugar and flour. Mix well and add nuts. Place in refrigerator for 30 minutes or until cool enough to roll into small balls, about the size of a walnut. Cook at 300° until golden brown (20 minutes or more). Remove and roll in powdered sugar while warm. Roll again when cool.