HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, sugar, salt and baking powder into a bowl. Stir in Crisco and milk and mix well. Form into biscuits or roll out and cut, if desired. Place biscuits on greased pan and press very flat. Bake at 425° for 10 minutes. Remove and brush tops with melted butter. Return to oven and continue baking 10 minutes or until brown.
Coat chops in seasoned flour and brown in oiled skillet. Arrange chops in casserole and place the lemon slices on each chop. Mix the ketchup, brown sugar and water; pour over chops. Bake in 350° oven for 1 hour.
Melt butter in 9 x 13-inch pan. Shake in cracker crumbs evenly. Add milk as evenly as possible. Sprinkle chocolate chips, nuts and coconut on top. Bake at 350° for about 30 to 35 minutes. Cool and cut into bars.
Put nuts, vegesteaks and onion through the food grinder. Cut part of onion fine and simmer in oil with parsley. Add savita when onion is done. Combine all ingredients and mix well. Pour into oiled and crumbed bread tins. Bake, covered, in hot water about 1 hour at 350°.
Stir chicken broth and mustard in a deep skillet. Add mustard seed and bring to a boil. Add sweet potatoes and onions; reduce heat to medium. Cover and cook about 5 minutes, until potatoes are almost tender. Add sausage and cabbage. Cover and cook 15 minutes longer, until potatoes are tender and cabbage is crisp-tender. Stir in apple. Cover and simmer additional 3 minutes until apple is crisp-tender.
Combine bread crumbs and cheese. Dip chicken breasts in mixture to coat. Arrange in a 13 x 9-inch baking dish. Set remaining crumb mixture aside.
Salt and pepper chicken pieces. Roll chicken in flour and brown in oil. In small skillet, saute green peppers and onion in a small amount of oil. Place browned chicken in a deep covered pan. Add tomato sauce and 16 ounces of water (just fill the empty tomato sauce cans), basil, onion, green peppers and sherry. Baste sauce over chicken now and then. Bake at 300° for 2 hours. Serve over rice.
Combine milk, eggs, sugar, salt, vanilla, nutmeg and cornstarch. Beat well at medium speed until light and fluffy. Add both kinds of corn. Remember, drain well whole kernel corn. Add melted butter. Stir well. Pour mixture into greased pan or dish. Stir just before putting into oven. Bake at 350 degrees for 45 minutes until slightly browned. The pudding is done if inserted knife comes out clean.
Combine all ingredients in container of electric mixer and mix on medium speed for 1 minute. Pour	mixture into buttered 9-inch pie plate. Bake at	400° for 20 to 25 minutes or until set. Makes 6 to 8 servings.
Melt butter in casserole dish in the oven. Add flour to butter. Combine remaining ingredients. Bake at 350° for 30 minutes. Serves 4 people.
Blend cream cheese, Roka Bleu and Cheddar Old English. Blend together vinegar, Worcestershire sauce and garlic salt. Mix together. Chill and roll in nuts.
Mix shortening, sugar and egg well. Stir in pineapple. Blend flour, soda, salt and nutmeg; stir in. Mix in nuts. Chill 1 hour. Heat oven to 400°. Drop rounded teaspoonfuls 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 min., or until no imprints remains when touched lightly. Makes 5 dozen.
Combine masa and water. Mix with hands until dough is moist. Let stand for 15 minutes. Divide into 12 balls. Dampen dough with water. Using a tortilla press or flat baking dish, press a ball of dough with wax paper on each side. Press until tortilla is 6-inches round. Peel off top sheet of paper. Place tortilla on hot, ungreased griddle or skillet. Gently peel off top sheet wax paper. Cook for 30 seconds or until edges begin to dry. Turn; cook until surface appears puffy.
Mix all dry ingredients. Mix in milk. Pour into buttered cake pan. Add can of fruit. Put pats of butter on top. Bake at 350° for 30 minutes.
Wash rice and dal. Fry onion until brown. Combine all the ingredients and add water. Cook in rice cooker. When done, mix and serve.
Grease a Bundt pan. Sprinkle bottom with brown sugar and pecans. Roll thawed bread dough into balls. Dip into melted butter and roll in cinnamon and sugar. Drop into pan and let rise until double in size. Bake at 350° for 35 to 40 minutes.
Follow directions on cake box. Add pistachio pudding mix and almond extract. Add a few drops of green food coloring. Put cake mixture in a Bundt cake pan. Bake according to instructions on cake box. Add frosting, if desired.
Mix cake according to directions in 9 x 13-inch pan. Bake and cool. Pour both pineapple and juice on top of cake. Beat cream cheese with mixer and gradually add milk. Sprinkle instant pudding on top and beat until thick. Let mixture set up in refrigerator until of spreading consistency. Spread on top of cake. Spread Cool Whip on top of the pudding and top with coconut. Allow to sit overnight in refrigerator.
Place croutons in well buttered 9 x 13-inch baking dish. Sprinkle with cheese. Combine the next 6 ingredients. Pour evenly over croutons and cheese. Sprinkle sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325°. Bake, uncovered, for about 1 hour. Tent with foil if top begins to brown too quickly. Serves 6.
Bring first three ingredients to boil in a heavy pan. Cook slowly for a few moments (use 1/2 cup sugar). Mix together gelatin and water. Pour into hot mixture. Beat egg whites until stiff. Add sugar (other 1/2 cup of sugar). Fold hot mixture into egg whites gently. Pour into pie crust and refrigerate. When ready to serve, garnish with whipped cream.
Prepare shrimp: clean and bring to a boil. Turn off heat. Let shrimp and water cool. (May use frozen shrimp.) Boil the rice until fluffy; add soup, lemon juice, pepper, onion and butter. Add shrimp and parsley. Pour into well-greased baking dish. Parboil green peppers in 2-quarts water, garlic and salt. Drain and place the peppers on top of shrimp mixture. Sprinkle with grated cheese. Put into 350° oven for 30 minutes.
Wrap chicken in foil with optional vegetables. Bake 1 hour at 350°. Discard vegetables. Cut chicken into 1-inch pieces. Mix all wet ingredients plus onion. Tear tortillas into small pieces. Use 2 1/2-quart casserole, using half of each chicken, tortillas, cheese and sauce. Repeat layering with remaining and ending with the cheese. Bake at 350° for 45 minutes. Freezes well. To reheat from frozen, heat for 90 minutes at 350°. Let stand for 10 minutes.
Drain liquid from cans of fruit and dump fruit into a large bowl. Add chopped up bananas and marshmallows. Add sour cream and stir well. Refrigerate approximately 1 hour. Best served chilled.
Grease 9 x 13-inch casserole dish. Combine all liquids including butter. Place raw rice in bottom of casserole. Pour 1/2 liquid over rice and mix. Place chicken on top. Pour remainder of liquid mixture over chicken. Sprinkle with cheese and almonds. Bake uncovered 3 hours at 275°.
Mix and add to carrot mixture. Bake in 2 oiled log pans or 1 tube pan at 275° for 2 hours.
Cut the crust off sandwich bread. Roll each slice flat with rolling pin. Beat cream cheese, egg and 1/2 cup sugar until well mixed. Spread mixture on flattened slice of bread and roll up. Dip in melted butter and roll in cinnamon and sugar mixture. Freeze in plastic container. When ready to serve, slice each frozen roll into 3 pieces (makes about 72). Bake at 350° for 10 to 15 minutes.
Put apples and cranberries into a casserole. In a saucepan, mix butter or margarine, brown sugar, oatmeal and chopped nuts. Sprinkle or spoon this mixture over fruit in casserole. Bake at 325° for 1 hour, uncovered.
Preheat oven to 450°. Sift together cornmeal, whole wheat flour, salt, baking powder and baking soda in a large bowl. Beat together yogurt, milk, honey and eggs in another bowl. Place butter in a 9 x 9-inch baking pan and place pan in oven for about 3 minutes, or until butter melts. Remove from heat; brush butter over side and bottom of pan and pour remaining melted butter into yogurt and egg mixture. Stir together well and fold into dry mixture. Do this quickly, with just a few strokes of a wooden spoon or plastic spatula. It doesn't matter if there are lumps. The important thing is not to overwork the batter. Pour batter into the warm, greased pan; place in oven and bake 30 minutes or until top is beginning to brown and a toothpick inserted comes out clean. Remove from heat and let cool in pan. Eat warm or cool, with honey.
Cook and debone chicken. Chop in medium pieces. Melt margarine; mix all together. Save some cracker crumbs and sprinkle on top. When mixing ingredients together, use 1 cup of chicken broth.
Cook and drain macaroni or noodles. Chop beef. Dilute soup with milk. Heat and add cheese. Stir until melted. Add meat, onion and salt. Combine with macaroni. Cover with crumbs; dot with butter. Bake at 350° for 1 hour.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Add salt and pepper. Add drained beans and soup; pour into greased 1/2 qt. casserole. Prepare four servings packaged instant mashed potatoes according to package directions, but reserve the milk. Add egg, and season with salt and pepper to taste. Add enough reserved milk so potatoes are stiff enough to hold shape. Spoon in mounds of potatoes over casserole. Sprinkle potatoes with cheese. Bake in 350° oven for 25 to 30 minutes. Serve hot. Serves 4 to 6.
In saucepan over low heat, melt chips and margarine; stir until smooth. Pour mixture into large bowl; stir in sugars. Add eggs and vanilla; beat until well mixed. Stir in flour, nuts and salt. Pour into greased 13 x 9-inch baking pan. Bake for 25 to 30 minutes. Cool; cut into squares. These pack and ship well to distant grandchildren.
Mix all ingredients. Add meat (either poultry or beef). Cover and refrigerate 6 to 8 hours.
Prepare spaghetti as directed. While spaghetti is cooking, brown ground beef and onion; add the herb sauce mix, tomato paste, water, margarine and mushrooms. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally. Drain spaghetti. Mix 2 cheeses together.
Lightly brown hamburger and chopped onion. Add all ingredients to pinto beans 1 hour before they are finished cooking.
Stew chicken breasts for 3 minutes; save broth. Cut tortillas into bite size squares. Mix milk and soups to form sauce.
Combine water, oil and salt in saucepan. Bring to a boil and remove from heat. Immediately stir in flour. Let mixture cool 4 to 5 minutes; beat in eggs, one at a time. Mixture should be thick and shiny. Place on foil on cookie sheet. Bake at 350° for about 20 minutes. Cool. Fill with chilled pudding, cream sauce or stuff with chicken salad, tuna, salmon or other entree.
Mix all ingredients. Bake at 350° for 1 hour (first 30 minutes, covered, then the last 30 minutes, uncovered).
Mix 2 teaspoons sugar and 1/4 teaspoon cinnamon. Sprinkle over apples. Spread mixture in greased pan. Sprinkle with water. Blend flour, salt, cinnamon, nutmeg and brown sugar. Mix in oleo to make crumbly. Spread over apples. Bake uncovered at 350° for 40 minutes or until lightly brown and apples are tender.
Mix celery, onion, margarine and water together. Bring to a boil. Mix in croutons and poultry seasoning (can substitute 3 cups Pepperidge Farm dressing mix). Debone chicken, pound flat and wrap each piece around a large spoonful of dressing. Place in broiler pan. Mix together chicken, soup and water. Pour over chicken. Bake in oven about 1 hour at 350° to 400°.
Mix and chill overnight. Roll out when cool. Bake at 375°. Frost and decorate.
Measure and mix first four ingredients in 2-quart bowl. Add milk, egg and oil. Whisk to blend well. Drop 1/4 cup amounts onto a hot griddle. Turn when bubbles begin to break the surface. Serve with fresh fruit or warm maple syrup. Can be frozen for later use!
Brown meat, celery and onion. If using stew meat, add some water and cook until tender. Drain the grease off the hamburger. Add the gravy, mushrooms and bay leaves. Cook for 10 to 15 minutes. If too thick, add some water. Add sour cream right before serving. Stir well. Add over cooked rice or noodles.
Crush blueberries and cook with water until almost boiling; continue to mix well. Sieve. Stir sugar into blueberry juice. Mix cornstarch with enough cold water to fully dissolve starch; stir until lump free. Stir starch mixture into berry juice. Cook and stir until thickened and bubbly. Place layer of whole fresh blueberries in baked and cooled pastry shell; coat berries with sauce. Fill shell about 2/3 way with berries and cover with more sauce. Fill remainder of pie with berries and cover with sauce, working sauce into spaces around berries. Chill until firm.
Cream shortening, sugar and eggs. Add crushed bananas and mix well. Sift flour, salt, soda and add to first mixture. Add nuts. Pour into greased loaf pan. Bake 30 to 45 minutes at 350°.
Microwave morsels 3 minutes. Stir and heat 30 seconds more. Stir in peanuts and potato sticks. Drop by teaspoonful on waxed paper and cool.
Drain, seed chilies and cut into strips. Dry strips on paper towels. Place chilies in bottom of a 13 1/2 x 9 1/2-inch glass Pyrex dish. Cover chilies with grated cheese. Drizzle eggs evenly over cheese. Bake at 350° for 35 to 40 minutes. Cool (to finish setting) 5 to 10 minutes before slicing. Serve with salsa sauce. Serves 6 to 8 people.
When chicken is cooked, bone, skin and cut in small pieces. Then put back in broth. Chop celery and a tomato in pieces; put in broth. Add pepper, salt, garlic and poultry seasoning. Add noodles. Add more if you want thick soup. Cook until noodles are cooked soft.
In large saucepan, combine all ingredients. Heat until almost boiling. Simmer, covered, about 5 minutes. Remove bratwurst and continue simmering onion until tender. Broil or grill bratwurst 3 to 4 inches from heat about 3 to 5 minutes on each side. Drain onions and serve.
Brown beef and onion; drain. Add chili powder, beans and tomatoes. Simmer 30 minutes. Serve over rice.
Mix well and spoon into greased muffin tins. Bake 10 to 12 minutes at 450°.
Preheat oven to 350°. Place bagel slices on baking sheet. In small bowl, combine oil and garlic. Brush onto slices. Sprinkle with cheese. Bake 12 to 15 minutes or until crisp and lightly browned. Yield: 8 to 12 chips.
Combine cabbage, onion, green pepper. Layer with salt, celery seed and white pepper.
Mix pumpkin, sugar and Wesson oil together. Sift the flour, salt, cinnamon, cloves and soda together and add to the pumpkin mixture. Add the nuts. Grease pans lightly. Place dough in baking pans and bake for 1 1/2 hours at 350°. This recipe makes three average size loaves or five small ones. When done, turn out on waxed paper directly from oven. Let cool completely, then wrap in waxed paper and a layer of aluminum foil.
Slice chicken into strips. Salt and pepper lightly. Place on grill lined with foil (poke holes for flavor). While chicken is grilling, melt 3 tablespoons of margarine; season with garlic powder to taste. When chicken is about done, pour margarine over and let simmer. Meanwhile, cook noodles and heat sauce. Sprinkle 1/2 teaspoon sugar in sauce while heating. Place noodles on plate; top with sauce and chicken. Great served with steamed broccoli.
Sift dry ingredients together. In separate bowl, beat eggs. Add broth and milk. Add to dry ingredients, blending just until liquid is absorbed. Stir in clams and drop by spoonfuls into hot fat (365°) and fry until golden, turning once.
Chill milk in freezer 3 to 4 hours. Whip in bowl. Add lemon juice and sugar. Spread crumbs in oblong dish, pour mixture over and top with crumbs. Freeze until solid or like ice cream.
Put 1 can cream of chicken soup in bottom of 9 x 13-inch casserole pan. Next, layer 6 tortillas (torn in fourths). Cover with other can of soup. Add can of boned chicken. Put another layer of 6 tortillas. Cover with mushroom soup and other can of chicken. (I add a little water to thin down the soups.) Next, layer chopped chili peppers on top and cover with grated cheese. Bake at 375° about 40 minutes.
Boil maple syrup in small pan until it forms a 3-inch hair. Pour slowly, beating constantly, onto stiffly beaten egg white to which salt has been added. When cool enough, spread on top of cake.
Melt butter in a deep baking dish. Mix the flour, 1 cup sugar, baking powder and milk and pour into baking dish. Spoon pie filling over flour mixture and sprinkle remaining sugar over top. Bake for 20 to 25 minutes at 350°. Serve with whipped cream or ice cream.
Boil spinach as directed on package. Drain off excess water in colander. Put spinach back into pot on low simmer. Add Philadelphia cream cheese and butter. Simmer until butter and cheese melted, stirring constantly. Add pressed garlic (adjust more or less to taste), salt and pepper. Simmer 15 minutes, stirring occasionally. Pour into casserole dish enough olive oil to coat bottom of dish. Cut artichoke hearts in half and line bottom of casserole with them. Pour spinach mixture over artichoke hearts. Sprinkle Parmesan cheese and bread crumbs over top. Bake in oven at 300° for 20 minutes.
Chop tomatoes, cucumber, onion and green pepper to bite size. Break linguine in half and cook; let cool. Mix everything in a large bowl. Refrigerate overnight. Toss thoroughly and serve at room temperature.
Use 1 1/2 quart casserole dish. Wash and peel potatoes and slice thing. Place layer of potatoes in dish. Mix flour, salt, and pepper together in a dish. Sprinkle half of flour mixture over potatoes, then place onion slices on top of flour mixture. Place pats of margarine on top of onions then sprinkle cheese on top. Repeat layers again, starting with potatoes, flour mixture, onion slices, margarine pats, and cheese. Pour milk into sides until you can see it. Bake at 400 degrees for about 30 minutes.
Let frozen lemonade thaw. Using a spoon, mix with whipped topping. After well mixed, pour into graham cracker crusts. Top with fresh lemon garnishes and put in refrigerator for 2 hours or until set.
Mix well. Chill for 1 hour. Roll out and cut. Bake at 350° until light brown.
Do not brown meat. Put all ingredients in roaster or crock-pot. Bake 3 1/2 hours at 325°. Serve over rice.
Spread the bread with the peanut butter and banana. Melt the butter in a skillet on medium heat. Fry the sandwich, browning on both sides.
Grease dish with butter. Line dish with wafers (save some for top). Mix margarine, sugar and eggs; pour over wafers. Whip the whipping cream and sugar. Pour over other ingredients. Put strawberries on top of this and place layer of wafers over the strawberries. Place in freezer.
Heat oven to 350°. Mix Monterey Jack cheese, 1 cup Cheddar, onion, sour cream, parsley, salt and pepper; reserve. Heat tomato sauce, water, bell pepper, chili powder, oregano, cumin and garlic to boiling; reduce heat. Simmer, uncovered, 5 minutes. Pour into greased pie plate, 8 or 9 x 1 1/4-inches. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mix onto each tortilla and roll up. Arrange in ungreased rectangular baking dish, 12 x 7 1/2 x 2-inches. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup Cheddar cheese. Bake, uncovered, until hot and bubbly. Garnish with sour cream and sliced olives or lime wedges if desired.
Drain fruit. Mix first four ingredients together. Add enough sour cream to hold together. Let sit overnight, then serve.
Allow cream cheese to soften to room temperature (about 2 hours). Combine all of the above ingredients into blender. Blend on low for about 1 minute. Pour mixture into bowl; chill for at least 3 hours. Serve with fruit. Apples, pineapple, bananas and kiwi are especially tasty.
Combine first 6 ingredients. Add pepper and mix well. Cover and refrigerate overnight. Serve with crackers.
Drain seeded apricots for 1 1/2 hours, then turn cavity up in Pyrex dish and sprinkle with the brown sugar and lemon juice. Marinate overnight in refrigerator. Just before baking, sprinkle coarsely crumbled crackers over the apricots. Drizzle with the melted butter and bake at 350° for 40 to 45 minutes.
Boil sugar and water 8 minutes. Add tea, juice of lemons or frozen lemonade juice and ginger ale. Before serving add juice of oranges or frozen orange juice and pineapple juice.
Break eggs into dish with melted butter. Add sugar, then sift the flour on the sugar and beat together well. Add vanilla and buttermilk. Bake in one crust in moderate oven (325°) for 50 to 60 minutes. Be careful not to burn, but have it a lovely brown.
Mix brown sugar, crushed pineapple and butter. Spread on one baked layer of cake. Sprinkle chopped nuts and flaked coconut over top; broil until golden brown. Double recipe for oblong cake.
Thinly slice zucchini and yellow squash. Combine salad dressing and seasonings. Pour over squash and olives. Cover and chill several hours. Toast almonds. Cool. When ready to serve, peel and cube the avocado. Toss gently with the lemon juice, then add to squash mixture along with tomatoes. Place on serving dish lined with salad greens. Garnish with toasted almonds.
Grate cheese. Add bacon; mix in mayonnaise. Spread small amount on party rye. Spread out slice on cookie sheet in single layer. Broil 2 to 3 minutes or until bubbly or lightly browned.
Cream butter and sugar together and add flour, salt and vanilla. Spread this mixture in greased pan and bake 15 minutes.
Preheat the oven to 425°. Roll out half the dough and fit it into a 9-inch pie pan. Roll out the remaining dough and set it aside on waxed paper or a lightly floured surface. Cover with waxed paper to avoid drying out.
Prepare macaroni as directed on package. In a large bowl, combine macaroni with remaining ingredients; toss lightly. Cover and chill.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Beat butter, peanut butter and sugars until creamy. Beat in eggs and vanilla until well blended. Combine oats, flour, cocoa and soda in separate bowl. Gradually add to peanut butter mixture. Blend well. Stir in chocolate chips. Spread into prepared pan. Bake for 20 minutes. (Do not overbake.) Cool for 15 minutes. Drizzle with vanilla chips, melted over brownies. You may need to add 1 to 2 tablespoons melted butter to thin vanilla chips.
Mix sugar, Milnot and margarine together and cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly. Remove from heat and stir in Marshmallow Creme. Add coconut and pecans. Stir until mixture is creamy and smooth. Pour into buttered pan. Allow to cool and cut as desired.
Preheat oven to 350°. Melt butter in a 9 x 13-inch pan. Add vanilla. Sprinkle crumbled crackers over butter and vanilla. Over this spread coconut, then add a layer of chocolate chips and one of butterscotch chips. Next, sprinkle on nuts. Finally, drizzle on condensed milk. Bake at 350° for 30 minutes. Cut into squares.
Combine Italian dressing and water and bring to a boil. Remove from heat; add rice. Cover and let stand for 5 minutes. Cook peas; cool and combine. Add remaining ingredients and refrigerate. Serves 12.
Mix the first 3 ingredients until crumbly. Press into a lightly greased 9 x 13-inch pan and bake at 350° for 20 minutes. Mix the remaining ingredients together. Blend well and pour over base. Bake for 25 minutes longer. Cut into squares when well cooled.
In heavy saucepan, over low heat, melt chips with Eagle Brand milk and salt. Remove from heat, stir in vanilla, spread evenly into foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 lbs (about 22 servings). 33 % less fat than regular recipe.
In a saucepan cook onion in butter until tender. Blend in flour and pepper. Add milk. Cook over medium heat until thickened. Add cheese.
In small saucepan dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger. Stir into bouillon mixture. Brown chicken in oil in large skillet. Add bouillon mixture. Cook and stir until slightly thickened. Add mushrooms, onions, green pepper and water chestnuts and simmer uncovered 5-8 minutes, stirring occasionally. Remove from heat and add 1/4 cup cashews. Serve with rice. Garnish with remaining 1/4 cup cashews. Refrigerate leftovers. Serves 4.