HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix brownie mix according to package directions; set aside. Chop nuts finely. Combine with butter and syrup. Generously spray mini muffin pan with vegetable oil spray. Spoon nuts into pan and press to form shallow crust. Nuts will not go up sides of pan, only on bottom. Place brownie mix on top of nuts. Bake 13 to 16 minutes. Cool 15 minutes or until tarts can be easily removed. Can substitute 9-inch spring-form pan to make one large tart. Pat nuts in pan bottom and 1/2-inch up side. Cover with brownie mix. Bake 55 minutes. Cool before serving.
Mix graham cracker crumbs and butter together and press into a 13 x 9-inch pan. Mix together the sugar, cream cheese and vanilla and spread on crumbs. Spread pineapple over mixture. Layer bananas over pineapple. Top with large container of Cool Whip. Garnish with chopped nuts and maraschino cherries. Chill until ready to serve.
Mix cake mix, pudding mix and milk together. Pour in a 9 x 13-inch pan and top with chocolate chips. Bake in a 350° oven for 30 minutes.
Combine ingredients (except spaghetti and sauce) and brown in butter until onion is tender and chicken is not pink. Add sauce. Simmer 15 minutes. Pour over spaghetti.
Dissolve jello in boiling water. Stir in sugar and let cool. Add cold water, concentrate and juice. Add crushed ice and ginger ale. Then add sherbet.
Heat pineapple over medium heat for 5 minutes. Add Jell-O and cool. Add pecans, cottage cheese and Cool Whip. Chill overnight.
Thaw grape juice. Soften gelatin in the grape juice. Boil water. Add gelatin mixture and stir until gelatin is dissolved. Remove from heat and pour into a lightly greased 9 x 13 x 2-inch pan and chill. When firm, cut into animal shapes with cookie cutters. Wrap individual "animals" in plastic wrap. Serves 8.
On floured surface, let dough stand, covered, at room temperature 1 hour. Reserve 1 tablespoon eggs for glaze. Combine remaining ingredients; mix lightly. Shape into 9 x 4-inch loaf in shallow baking dish. Bake at 350° for 45 minutes; drain. Roll dough to 10 x 7-inch rectangle. Let stand 10 minutes. Press onto bottom of greased 15 x 10 x 1-inch baking pan. Place meat loaf in center of dough; fold dough ends over loaf. Cut 6 strips of dough on each side of loaf; cross over top. Press and seal with water. Brush with reserved egg. Bake at 350° for 30 minutes. Serve with additional heated cheese spread. Serves 6 to 8.
Place peppers in a pan of water; cut off stems and cut out seeds. Place peppers in boiling water; let stand for 30 minutes. Remove peppers. Place in ice water.
Mix ground beef (raw) and eggs (raw). Add crackers, onion, ketchup, A. 1. sauce and seasonings. Place in baking dish and bake at 425° for 1 hour.
Bake cake as directed, mixing 3 ounces of coconut with the mix. Bake in a 9 x 13-inch pan. Immediately after baking, poke holes in cake with a fork and pour can of creme de coconut over cake. When cake is cool, mix remaining coconut with Cool Whip, icing cake. Then garnish with coconut.
Heat oven to 375°. Mix together sugars and flour. Beat in eggs, milk, vanilla and butter. Fold in pecans. Pour in pastry lined pie pan. Bake 40 to 50 minutes in 8 or 9-inch pan.
Drain broccoli well. Mix all ingredients. Bake in a greased 9 x 13-inch pan at 350° for 40 minutes or until brown. Serves 12.
Preheat oven to 400°. Spread dough evenly on a 15-inch stone. Prebake crust for 10 minutes. Take it out and spread refried beans on bottom, then hamburger, salsa and cheese. Put back in oven for 10 minutes. Take it out and put chopped onion, tomato, olives and lettuce. Serve warm. Sour cream is optional.
Put the first 4 ingredients in a big bowl. Mix in the flour; let rise 45 minutes to 1 hour. Roll on floured surface into thin rectangle. Brush melted butter over dough. Sprinkle sugar and cinnamon over dough. Roll up; cut into 1/2 to 3/4-inch pieces. Put in greased baking pan. Let rise 45 minutes. Bake at 350° for 15 to 20 minutes until brown.
In 2 1/2-quart casserole dish, layer tortillas, chicken, sauce and cheese until used and end up with cheese. Bake at 350°, covered, for 1 hour. The last 15 minutes, take cover off. Serves 8.
Pour hot water over oleo and oats. When cool, add the remaining ingredients. Beat well. Place in long cake pan and bake at 350° for 40 minutes or more if needed.
Thaw bread dough. Punch down and let rest. Roll dough into balls size of walnuts. Dip in butter, then in onion soup mix. Bake in a Bundt pan at 350° for 30 to 35 minutes. Let stand in pan 5 minutes before removing.
Preheat oven to 350°. Grease 8 x 8-inch pan. In small bowl, mix flour, nuts and brown sugar. Stir in oleo until well blended. Reserve 1/3 cup and pat remaining crumb mixture evenly into pan. Bake 12 to 15 minutes.
Preheat oven to 350°. In a skillet over medium-high heat, saute the onion and garlic in the oil until translucent, about 5 minutes. While the onion and garlic are sauteing, thoroughly combine the sausage, cheese, bread crumbs, sage, oregano, salt and pepper. When the onion and garlic are done, add them to the mixture. Mix thoroughly. Set the mushroom caps upside down on a cookie sheet and fill them with mixture. Bake in preheated oven for 15 minutes. Check to make sure the stuffing is completely cooked with no pink sausage.
Beat until smooth the potatoes, sour cream and cream cheese. Add the garlic salt; put in buttered casserole dish. Dot with butter; bake at 350°, uncovered, for 30 minutes. (Can be frozen and baked at a later date.)
Brown meat in oil. Add next 9 ingredients. Cover and cook over low heat for 2 hours. Remove bay leaf. Combine cornstarch and water. Add to stew. Serve with cooked noodles.
Stir flour and milk over low heat, constantly stirring until thick. Let cool completely. Add rest of ingredients. Beat until granulated sugar is dissolved (with electric mixer).
Mix all ingredients together. Pour into a greased and floured Bundt pan. Bake at 350° for 40 to 45 minutes.
Mix together milk, pineapple, pie filling, Cool Whip and walnuts; mix well. Pour into a 9 x 13-inch dish. Freeze 6 to 8 hours or overnight. Will keep at least 1 month. You may cut into squares and after it is frozen, wrap in servings to save room.
Preheat oven to 375°. Grease a 9-inch square pan. Beat margarine and sugar until light and fluffy. Add combined flour and crumbs; mix well. Press onto bottom of pan. Sprinkle with remaining ingredients. Bake 15 to 20 minutes or until golden brown. Cool and cut into bars. Makes 16 servings.
Combine the butter, pancake syrup and ground ginger in saucepan. Cook over low heat for 1 minute. Add the sliced cooked carrots.
Drain carrots after cooking. Mix all other ingredients. Refrigerate overnight. Serve cold.
Brown hamburger; drain. In separate pan, cook potatoes covered with water; add peas and carrots (undrained) and browned hamburger. Thicken with flour and water mixture.
In skillet, cook sausage until browned; drain excess fat. Separate crescent dough into 8 triangles. Place in an ungreased 12-inch pizza pan.	Press over bottom and up sides to form a crust, seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese (Cheddar).
Beat eggs until stiff. Add sugar gradually. Add remaining ingredients. Bake 30 or 35 minutes at 325° on top shell in buttered pie plate.
Heat butter, onion, mushrooms, cheese and almonds. Mix with rest of ingredients. Bake at 320° for 40 minutes.
Finely chop eggs and mix together with other ingredients until well blended. Add the amount of milk needed for your desired consistency.
Preheat oven to 400°. Cook pasta according to package directions. Drain. In a skillet, heat oil and then saute garlic and pepper until pepper is tender. Remove from skillet. Brown beef. Add pepper and garlic. Add spaghetti sauce and Parmesan cheese. Heat through. Mix pasta and sauce. Turn into a 13 x 9 x 3-inch pan. Sprinkle Mozzarella cheese on top. Bake about 15 minutes or until cheese is thoroughly melted.
Brown the hamburger (or ground chuck). Add the onion and cook until onion is transparent. Add other ingredients and bake at 350° for 45 minutes.
Cook cornstarch, 2 tablespoons sugar and water until thick. Set aside to cool. Beat 3 egg whites and 2 tablespoons sugar for each egg white. Add vanilla to taste. Beat egg whites and sugar until stiff, then add to cooked mixture. Spread on pies and brown.
Cut pockets in venison and stuff with a paste made of garlic powder, cayenne, black	pepper	and Worcestershire (amounts according to your taste). Coat with liquid smoke and sprinkle with desired seasonings. Place on a microsafe rack in a	glass dish. Cover and cook on High 15 minutes. Place bacon on venison and cook 15 more minutes.	Remove venison; sprinkle with salt and wrap in foil to retain heat.
In cake pan, mix sugar and flour; set aside. Mix oil, margarine, water and cocoa in separate bowl. Pour these ingredients in pan to boil over low heat. Then after it boils, pour over sugar and flour mixture that has been standing in pan. Add eggs, buttermilk, soda, cinnamon and vanilla. Mix all ingredients together. Bake at 350° for 40 to 45 minutes.
Preheat oven to 450°. In a large bag or bowl add all ingredients. Shake or stir until evenly coated. Empty potatoes in shallow baking dish, stirring occasionally until golden brown for 40 minutes.
Cook onion in margarine. Put all ingredients in a casserole dish. Bake at 350° for 1 hour.
In a large bowl mix ground beef with chopped onion, bell pepper, garlic, parsley flakes, Worcestershire sauce, prepared yellow mustard, egg, salt, pepper and Italian seasoned bread crumbs. Mix until mixture will hold together. Form oval shapes. Place shaped steaks into a skillet on medium high heat and brown on all sides. While steaks are browning, in a separate 2 quart saucepan melt butter and saute onion rings until just beginning to brown. Set aside. When steaks are brown, remove to a platter. Pour out 1/2 of the oil, then add flour to remaining oil and stir well. Continue to stir until flour browns the color of peanut butter. Add beef stock or water, a little at a time, stirring constantly. Return steaks to skillet and bring to a bubble. Add onions and butter to skillet, cover and simmer on low for 25 minutes. Serve.
Boil sugar and water. Cool. Add fruit juices. Chill. Just before serving, add chilled ginger ale. Pour into tall glasses and top with sherbet. Yield: 12 servings.
Remove any dry outside leaves from corn husks. Soak corn in cold water for 5 minutes. Place ears of corn in a dish and cook on High in microwave for 12 minutes. (For additional ears, allow 3 minutes cooking time on High for each ear of corn.) Peel husks down from top of ear. The silk will peel away with the husk.
Heat oil. Slice zucchini once lengthwise, then slice crosswise in 1/4-inch slices. Begin to saute zucchini. Add pecan pieces and soy sauce. Cook until softened. Recipe may be adjusted to your taste.
Cream together the margarine, sugar, egg and vanilla. Sift together the flour, cinnamon, cloves and allspice; add to above mixture. Add the chopped pecans. Combine and add last the applesauce and baking soda. Mix thoroughly. Store, covered, in refrigerator (will keep 2 to 3 weeks). Fill cupcake cups 3/4 full. Bake at 400° for 15 minutes.
Put onions, onion tops and cheeses through grinder (or cut up fine with a "grater"). Mix well and shape into 3 or 4 balls. Roll in grated walnuts. Yields 3 to 4 balls.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. In medium bowl, combine eggs, bananas, nuts, oil and vanilla. Stir in cereal. Let stand 10 minutes. Stir to break up cereal. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add banana mixture to flour mixture, stirring just until moistened. Pour into prepared pan. Bake 60 to 65 minutes or until tester inserted in center comes out clean. Cool 15 minutes before removing from pan.
Mix cheeses with Worcestershire sauce and minced onion. Add chives, then roll in crushed pecans to form a log roll. Serve with crackers.
Mix together sugar and cornstarch. Add to pineapple. Add eggs, water, and vanilla. Pour into baking dish. Dot with butter and sprinkle on cinnamon. Bake at 350° for 1 hour.
Combine jello and 1 c. boiling water; stirring 2 minutes or until gelatin dissolves. Add 1/2 c. cold water to gelatin. Chill to the consistency of unbeaten egg whites. Fold yogurt and whipped topping into gelatin. Pour mixture into graham cracker crust. Refrigerate until firm.
Slice potatoes 1/4-inch thick. Place in heavy saucepan with the water and salt. Cover. Bring to a boil. Reduce heat and cook 15 minutes. In heavy skillet, melt butter. Stir in flour. Gradually add milk. Bring to a boil, stirring constantly. Cook until sauce is thickened. Remove from heat. Stir in cheese, salt and garlic powder. Fold sauce into potatoes. Turn into buttered 1 1/2-quart dish. Top with buttered bread crumbs. Bake at 375° for 45 minutes or until bubbly and top is slightly browned.
Clean and stem mushrooms. Place round side down in shallow baking dish. Combine ingredients and mix well. Stuff mushrooms with mixture.
Melt oleo in the electric skillet. Brown chicken. Remove chicken from skillet. Mix soups and water in the skillet and brown gravy mix. Add chicken and rice. Cook at 200° in skillet until rice is done.
Cut cucumbers in half lengthwise; remove seeds, scoop out pulp and chop in bowl. Cook bacon. Saute chopped onion in bacon fat. Mix cucumber pulp, chopped mushrooms, beaten egg, salt and pepper. Add bread crumbs to make consistency of mashed potatoes. Pile mixture back into cucumber shells. Spread each with 1 tablespoon tomato paste; dot with butter. Bake at 350° for 30 minutes.
Cream both sugars, oil and oleo. Add dry ingredients and eggs; mix well. Refrigerate or put in freezer a few minutes (this makes dough easier to work with). Roll dough into balls and flatten with glass dipped in sugar. Put a little of batter on bottom of glass so the sugar sticks to the bottom. Bake at 350° for 10 minutes or until edges are brown.
Layer the bottom of an 8-inch spring-form pan with 1 1/4 cups of the macaroon crumbs. Spread the chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur. Cover with the remaining 1 cup macaroons. Layer the vanilla ice cream over the macaroons. Top with the remaining crushed Heath bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur. Cover and freeze at least 8 hours or overnight.
Cream butter, sugar and eggs. Add remaining ingredients and beat batter until smooth. Fold in berries. Spread batter in a 9 x 13-inch pan or two 8-inch pans. Bake at 350° for about 35 minutes.
Cut butter into flour combined with salt and cayenne pepper. Sprinkle ice water over dough and toss with fork until dough holds together as for pastry. Roll out on floured board to 1/8-inch thickness and cut into 1 x 3-inch strips. Place on ungreased baking sheet; sprinkle generously with sesame seed and bake at 325° for about 15 minutes. Before removing from pan and while still hot, sprinkle with a little salt. May be frozen. Yield: about 2 dozen sticks.
Wash and dry okra. Pack into jars. Add to each jar 1 teaspoon of dill seed, 1 garlic pod and 1 red pepper. Bring water, salt and vinegar to a boil. Pour the water, salt and vinegar over the okra. Seal and store for 4 weeks.
Mix pudding according to package directions. Combine with fruit in a large bowl and serve chilled. Serves 4.
Stir up sugar, Miracle Whip and mustard and thin to consistency with milk or cream. Put on vegetable ingredients and stir.
Mix dry Jell-O with Cool Whip, then add other ingredients. Mix well and chill overnight.
Mix well. Roll into balls the size of a quarter. May be frozen before baking. Bake at 350° for 15 minutes. Makes a bunch.
Cream all sugars, shortening and pineapple together. Add the rest of the ingredients. Drop on greased pans by teaspoon. Bake at 400° for 10 to 12 minutes.
Saute onion and hamburg and brown. Then add remaining ingredients and bake at 325° for 1/2 hour. (For best flavor, cook in crock-pot on low for 3 to 5 hours.) Mmmmmmmmmmm good!
Heat skillet. Add olive oil; brown pork chops on both sides. Add soup, water, wine and Mrs. Dash. Simmer 30 to 45 minutes on low-medium. Serve with rice and a vegetable or tossed with cooked pasta. Enjoy!
Sift flour, baking powder and salt together. Mix shortening and sugar. Beat in whole egg. Add sifted dry ingredients and milk alternately to the creamed mixture. Beat into a smooth batter. Mix apples, sugar and nutmeg. Arrange in bottom of square pan. (Optional: Sprinkle with cinnamon.) Pour batter over the apples; bake at 350° for 45 minutes.
Sift flour, sugar, salt and soda into a large mixing bowl. Heat margarine, water and cocoa to boiling. Pour into sifted ingredients and mix well. Beat eggs, buttermilk, vanilla and cinnamon in a small bowl. Add to other mixture. Bake in a sheet pan at 400° for 20 to 25 minutes.
Combine all ingredients; mix well. Cover and chill at least 2 hours. Yields about 2 1/2 cups.
Bring water and syrup to a boil. Lower the heat and gradually pour in the mochi flour, stirring constantly. Mix hard and well. Mixture will harden rapidly. Form into small patties. If desired an (sweet bean filling) can be filled into each patty. To add color, add a few drops of food coloring to the syrup before adding the mochi flour.
Wash apples, cover with cold water and let stand overnight. Cook until tender and dry in same water, being careful they don't stick. Run through sieve; add sugar and spices. Cool.
Mix all ingredients together. Place in a shallow baking dish. Bake at 350° for 1 hour.
Brown meat with onion. Add undrained canned vegetables, then seasonings and water. Cook together for 30 to 40 minutes. Serve with tortillas.
Mix cream of coconut with milk. Add marshmallows. Cook over low heat in a heavy saucepan until marshmallows melt. Cool in a bowl and refrigerate for 1 hour or until mixture starts to jell. Beat jelled mixture with electric mixer until frothy. Carefully, fold in whipped cream. Blend in 1 cup flaked coconut, by hand. Pour into baked pie shell. Sprinkle remaining coconut over pie and refrigerate at least 6 hours.
Combine all ingredients. Bring to a boil. Simmer for as long as you want a good scent. May be stored in refrigerator and reused. Do not drink.
Drain and slice pickles and pack back into jar. Bring to a rolling boil the sugar, vinegar and pickling spice. Pour over pickles in jar.
Brown onion in oil; brown meat, then add flour. Cook and stir until meat is mixed good. Add remaining ingredients except spaghetti and cheese and simmer. Pour sauce over thin spaghetti. Parmesan cheese is sprinkled on top.
Brown meat and onion. Add other ingredients. Bake with bacon, top until bacon is done. Bake at 350°. Real good.
Drain peas and beans. In saucepan combine peas, beans, rice, peppers, celery, tomato paste and chili powder. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in 1 cup cheese. Serve over hot tostadas topped with remaining cheese and toppers.
Beat all ingredients well except flour. Blend in flour last of all (very important). Blend it slowly, 1 tablespoon at a time. Flour and grease a 10-inch pan, then bake in 350° oven for 1 hour.
Mix together 1/2 cup margarine, brown sugar, vanilla and egg. Combine flour, salt, baking soda and oatmeal. Add to egg mixture. Grease a 13 x 9-inch pan. Reserve 1 cup mixture, pressing remaining mixture in bottom of pan.
Cook broccoli as directed. Saute onions and butter until tender. Add soup and heat. Mix with rice and broccoli in a casserole dish and top with cheese. Bake for 30 minutes at 350°.
Combine flour and 1/2 teaspoon of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough that sticks together. Shape dough into ball. Cut in half. Roll out each half on lightly floured surface, until 1/8-inch thick. Cut 12 circles from each half, using fluted cookie cutter, 3-inches in diameter. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.
Preheat oven to 325°. Lightly butter 1 1/2-quart round glass baking dish. In large bowl, lightly beat eggs with sugar. Stir in milk, rice, vanilla and lemon peel. Pour into prepared dish. Place dish in a baking pan (a 9-inch square metal pan will do) on oven shelf; pour boiling water into pan, level to rice pudding mixture in glass dish. Bake 1 hour and 10 minutes or until pudding is creamy thick. Use any favorite topping such as raspberry sauce or apricot sauce over rice when served.
Mix sugar and cocoa together. Add peanut butter and stir, then add melted butter and flavoring. Mix well. Put in a buttered 8 or 9-inch pie dish. Refrigerate 1 hour.
Mix and fill pie shell. Dot with 1 tablespoon butter. Bake at 350° for about an hour.
Beat the first 6 ingredients together until real creamy and velvety looking. Add the flour and milk slowly and constantly beating consistently. The more the mixture is mixed, the better. Place in a large tube cake pan (greased well). Bake for 1 hour and 30 minutes at 325°.
Mix salt, alum, vinegar and water together. Boil and partly cool. Place one slice of bread in bottom of jar or gallon glass jug. Fill with dill, carrots, cauliflowerets and pickles, arranging them for color. Fill jar with brine. Top with other bread slice. Put on lid. Set the jar in the sunshine for 3 days, then refrigerate. These are ready to eat in 3 days. Very good!
Put 2 ounces of grated cheese in bottom of unbaked pie shell. Pour in cooked sausage. Beat eggs and milk with salt and pepper; pour over sausage. Put remaining cheese on top. Bake at 375° for 25 to 30 minutes. Serve hot.
Combine flour, salt, pepper and paprika in a plastic bag; mix. Place meat in bag and coat well.
Blend first 4 ingredients into a smooth batter. Dip bite-size vegetables into batter and drop into hot fat, heated to 370°, until brown.
Trim crusts from bread and place 1/2 in greased 13 x 9-inch pan. Top with cream cheese and then remaining bread.
Mix all ingredients together until well blended. Put a layer of graham crackers and then a layer of pudding mixture. Repeat.
Heat oven to 425°. Prepare pastry for 9-inch two-crust pie. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix lightly with apples. Pour into pastry-lined pie pan. Dot with margarine. Bake 40 to 50 minutes.
Mix all ingredients. Pour into 9 x 13-inch pan. Bake at 350° for 45 minutes. Let cool and cut into squares.
Cream together sugar and butter. Add eggs and beat, mix in pineapple. Break up 5 slices of bread in casserole. Pour mixture over bread and mix to coat only. Bake at 350° oven for 45-60 minutes till golden brown. (If doubling recipe, a dozen eggs could be used.)
Mash up salmon in medium bowl. Add eggs and flour. Mix well. Melt about 3 Tbsp. vegetable shortening in iron skillet. When hot, spoon in rounded tablespoonful of salmon. Fry until golden brown on both sides. Salt to taste. Makes about 12 patties.
Heat oil in heavy skillet; saute rice and meat until rice is golden all over. Add all vegetables and spices; stir and saute about 5 minutes. Add tomato and broth plus salt. Stir; let simmer, covered, about 10 minutes. Remove cover, stir and cook another 5 or 10 minutes until water is absorbed and rice is soft and fluffy. Serves 4.
Preheat oven to 350°. Cream margarine and add sugar. Beat in eggs and vanilla. Add potatoes. Sift together flour, salt and cinnamon. Add this to creamed mixture. You may add 1 cup chopped pecans. Bake in 2 greased loaf pans 45 minutes.
Cut tomatoes in half and scoop out middle. Fill with cottage cheese or guacamole.
Heat oven to 350°. Grease a loaf pan. Cream together butter and sugar, then add eggs and vanilla. Gently fold in mashed bananas until well mixed, then very gradually stir in mixed dry ingredients. Move quickly but add just a little at a time. Fold in nuts. Spread batter in loaf pan and bake for about 1 hour. Center will spring back to touch. Toothpick test will be clean and the bread will be pulled away from the sides of the pan. Yields 1 loaf.