HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine first 3 ingredients until blended. In a large bowl, combine all dry ingredients. Make a well in the center. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes or until tops are golden and muffins test done. Remove from pan and cool on wire rack. Makes 18 muffins.
Boil 4 quarts water; add noodles (salt optional) and return to a boil. Boil uncovered 10 to 12 minutes; drain and rinse. While noodles are cooking, brown ground beef and sausage; add garlic, green pepper, onions and mushrooms. After onion is tender, add spaghetti sauce and let simmer for 10 minutes. Spread sauce in bottom of large ovenproof lasagna dish. Next add noodles, meat sauce; sprinkle the 3 different cheeses on next. Continue layering in this order. Top with lots of cheese. Bake at 350° for 35 to 40 minutes. Before serving, top with fresh grated parmesan cheese. Serve with a green salad and garlic toast.
Cook sugars, flour and juice until thick. Add pineapple chunks. Pour in casserole dish. Top with bread cubes which was coated with oleo. Bake in 350° oven until it bubbles and bread cubes are golden brown. This is to be served with main course.
In bowl, stir together wafers and Fleischmann's sweet unsalted margarine; set aside. In medium bowl, stir together sliced strawberries, yogurt and honey. Alternately layer yogurt mixture and crumb mixture in 4 (6 ounce) parfait glasses. Chill. To serve, garnish with whole strawberries.
Cook tortellini according to package directions. Let cool. Mix all of the above ingredients together (except the tomatoes, olives and Parmesan cheese). Refrigerate 4 to 6 hours. Mix in cherry tomatoes, olives and cheese just before serving.
In medium bowl combine tuna, cooked macaroni, celery, pineapple, and grapes. In small bowl, stir together yogurt, mayonnaise, salt, and pepper. Gently stir yogurt mixture into tuna. Serve on lettuce leaf. Makes 4 servings.
Combine and mix well all ingredients and spread in 8 x 8-inch square pan. Bake at 350° for 20 minutes. Serve hot with crackers or celery.
Let first 5 ingredients come to a boil until it thickens. Add beets.
Cream Crisco and sugar with electric mixer. Add slightly beaten eggs. Add flour mixture (flour, baking powder and salt sifted together) alternately with milk. Add vanilla. Knead slightly on floured board. Roll and cut with cookie cutter (roll very thin for crisp cookies). Preheat oven to 400°. Reduce heat to 350° when cookies are put in oven. Bake on greased cookie sheet for 8 minutes.
Beat eggs lightly. Stir cornstarch in sugar and add to eggs and pineapple. Place in an 8-inch casserole. Sprinkle top with cinnamon and pieces of butter. Cover. Bake at 325° for 1 hour. Good side dish with ham.
Slice eggplant into 1/2 inch thick slices. (Leave skin on.) Put olive oil in bowl and dip slices of eggplant in oil. Be sure to cover both sides. Press into seasoned breadcrumbs. Place on cookie sheet. Place pan on middle rack in preheated 425° oven for 15 minutes. Flip slices over and cook for another 15 minutes. Spread Italian seasoned sauce, like "Prego" on top of each slice and sprinkle with grated Parmesan cheese and cook for 3 to 5 more minutes. This is easy and delicious. No fuss, little clean up.
In mixing bowl, combine Bisquick mix, mushrooms, onion, pimento, salt and celery seed. Mix together egg yolk and sour cream; stir into dry ingredients just until moistened. Beat egg white until stiff peaks form. Gently fold beaten egg white into mushroom mixture. In heavy saucepan or electric deep fat fryer, heat oil to 375°. Drop batter by tablespoons into hot oil. Fry about 2 minutes or until golden brown, turning once. Transfer to rack to drain.
Mix Ricotta, Mozzarella, 1/2 cup Parmesan and eggs. Brown beef, stirring to separate meat. Pour off fat. Stir in sauce (gravy).
Combine all ingredients. Store in an airtight container. To serve, stir 1 tablespoon mix into 1/2 cup hot water. Yield: 1 1/2 cups tea mix.
Mix flour and sugar. Add to well-beaten eggs. Add milk, evaporated milk, melted butter, salt and vanilla. Mix well. Grease pie pan with butter. Pour mixture into pan. Sprinkle with nutmeg. Bake at 325° for 40 minutes.
Mix ingredients in order given. Drop from spoon into greased and floured tube pan. Bake at 350° for 1 hour, or until done.
In shallow bowl, combine eggs with buttermilk, sweetener, if desired, vanilla and cinnamon. Dip bread into egg mixture, turning on both sides. Let stand until most of the liquid is absorbed. Heat margarine in nonstick skillet and add bread. Pour any remaining egg mixture over bread. Cook, turning to brown both sides. Transfer to nonstick baking sheet. Spread each slice with 1/2 teaspoon honey and sprinkle each with 1 teaspoon coconut. Broil for 5 minutes. Serve immediately. Makes 2 servings.
Cook Duncan Hines cake mix as per directions on box. Let cool. When done, punch holes in top with fork and pour cream of coconut and Eagle Brand milk over cake. Top with Cool Whip.
Mix first 3 ingredients with a wire whisk. Place chicken in a baking dish. Cover with sauce and bake 350° for 1- 1/2 hours.
Cook the cranberries in the water until soft. Add sugar; cook 5 minutes more. Pour while boiling hot over the jello. When cool, add the remaining ingredients. Chill until firm, then enjoy.
Prepare Jell-O pudding mix as directed on box. Layer pudding mix, bananas and cookies. End with bananas and cookies. Makes a delicious dessert for diabetics!
Put all ingredients in a bowl, except Reeses chips. Mix well. Spread in greased 12 X 15 pan and bake at 325° for 20 minutes. Sprinkle Reeses chips on top.
In mixing bowl, cream sour cream and margarine. Beat in egg, lemon peel and juice until well combined. Combine next 5 ingredients in separate bowl and blend into creamed mixture only until ingredients are moistened (30 to 45 seconds). Line muffin pan with papers and spoon in batter. Bake at 400° for 20 minutes or until muffins test done with a wooden toothpick. Let stand on wire rack 5 minutes. Remove from pan. Makes 12 muffins.
Mix all ingredients together with mixer until creamy. Put in large round dish or pizza pan. (I layer mine on a pizza pan with foil.) Top with shredded lettuce, chopped green pepper, onion, black olives, grated sharp Cheddar cheese and chopped tomatoes.
Wash eggplants; remove stems and cut into 1/2-inch thick slices. Sprinkle with salt and let them stand for 30 minutes or longer. Rinse and squeeze out the water. Fry in oil until both sides are light brown, adding more oil if necessary. Lay the fried pieces on absorbent paper in layers. Slice fresh tomatoes in a pan with a little oil. Add the crushed garlic and cook until thick. You can use either tomato paste or tomato sauce. Put layers of eggplant and sauce in a casserole or dish. Refrigerate and serve warm or cold.
Mix saffron with heated chicken broth and let sit. In heavy skillet, heat olive oil and butter on medium heat. Add chopped onion and cook until onion is translucent (don't burn). Add rice. Stir to coat rice with oil and butter. Add broth. Cover pan and simmer for about 20 minutes or until all liquid is absorbed.
Drain 1 quart dill pickles and cut in strips. Place back in jar and add all ingredients. Leave in refrigerator. Shake often to dissolve sugar.
Cook hamburger well and drain. Add onion. Add canned spaghetti and cheese to hamburger. Let all heat together. Put in Pyrex dish (large one). Place thinly sliced Velveeta cheese on top of mixture. Bake at 350° until cheese has melted and is slightly browned.
Mix together the 4 ingredients. Stuff shells. Arrange in a single layer in baking dish. Stir water into soup and pour over shells. Cover with foil paper and bake at 325° for 25 minutes. Add pimentos for color.
Cook and skin beets. Add sugar, salt and spices tied in bag, to vinegar and water; simmer 15 minutes. Add beets and boil for 5 minutes. Pack beets into jars and cover with syrup. Seal.
Cream shortening and sugar; beat in egg and molasses. Add remaining ingredients. Refrigerate until cold. Roll in ball and press down. Dip one side in sugar. Bake at 350°.
Prepare cake mix and bake in 9 x 13-inch pan according to package directions. When done, remove from oven and poke holes in cake with end of wooden spoon. Pour sweetened condensed milk over cake. Then pour either caramel or pineapple topping on top of cake. When condensed milk and topping are absorbed into holes, spread whipped topping over entire cake. Sprinkle crushed candy bars over top of cake. Refrigerate. Cake may be made a day in advance.
Stir dry ingredients together. Beat butter and sugars. Add eggs and vanilla. Add dry ingredients; fold in chocolate chips and walnuts. Drop by teaspoonfuls onto cookie sheets. Bake at 350° for 10 to 12 minutes. Let cool on sheets.
In large bowl, assemble first 4 ingredients. Set aside. In small mixing bowl, combine mayonnaise, sugar and vinegar; mix well. Add to broccoli mixture and toss. Serve immediately or refrigerate in airtight container. Serves 6 or 8.
Boil your chicken, celery, bell pepper, onion and broth together. When chicken is done, add a 12 ounce package of spaghetti in broth for 12 to 15 minutes. Add 1 pound of Velveeta cheese to cooked spaghetti and chicken. When cheese is melted, add 1 can cream of mushroom soup and can of Ro-Tel. This dish can be frozen to serve at a later date.
Mix flour, sugar and cocoa. Add (melted) margarine and beaten eggs, plus vanilla. Pour into unbaked pie shell. Bake in a 325° to 350° oven for 30 to 45 minutes, until firm.
Combine brown sugar, water, raisins, lard, spices and salt in saucepan. Boil 3 minutes, then cool. When cool, add baking soda dissolved in hot water. Sift together flour and baking powder. Add to liquid mixture. Bake in a moderate oven.
In small bowl, pour boiling water over dates. Melt chocolate chips with butter. Beat egg with milk and vanilla. In a large bowl, combine flour, nuts, sugar, salt, baking powder and baking soda. Add dates and liquid, chocolate and milk mixtures. Mix just until blended. Pour batter into one large or two small well-greased loaf pans. Bake at 350° for 1 hour until done.
Brown meat and drain. In saucepan, combine meat, tomato paste, water, taco seasoning and salsa. Let simmer for 40 minutes. Add cheese, stirring frequently; simmer until cheese is melted. Serve hot with tortilla chips.
Cut chicken breasts in bite-size pieces and cook until done in microwave. Pam or grease the bottom of large casserole bowl. Place broccoli on bottom of bowl. Sprinkle with Parmesan cheese. Next, spread chicken over the broccoli and cheese and sprinkle again with Parmesan cheese.
Boil sugar in 7 cups water. Boil 2 cups water, remove from stove and place tea bags in water for 15 minutes. Cool ingredients and add frozen orange juice, lemonade and brandy. Mix well and freeze. Serve with sweet or sour soda.
Wash and soak beans overnight. Bring to boil using the soaking water. Reduce heat and cook all day, until well done and liquid is of rich consistency. Simmer the onion in margarine; sprinkle on flour and blend. Use enough liquid from beans to make smooth. Add to garbanzo beans and let it boil up to make a thin sauce. Salt and pepper to taste. Drop dumplings by tablespoons. Cover and let cook 20 minutes. Sprinkle with chopped parsley. Serve immediately.
Preheat oven to 325°. Grease and flour large Bundt pan. Cream butter with sugar on medium speed. Add eggs one at a time, beating until well mixed. Add cream cheese, vanilla and almond flavoring. Add flour 1 cup at a time, mixing well after each. Beat on high speed 3 to 5 minutes. Spoon batter into Bundt pan. Bake 1 hour and 15 minutes, or until tester inserted in center comes out clean. Serve with fresh fruit.
Saute onions in butter; brown hamburger and drain. Combine hamburger, onions and cheese together. Remove from heat. Pour soups and enchilada sauce into medium saucepan, then bring to soft boil. Take shells, 1 at a time, dip into sauce until soft. Then roll meat up in shells. When finished, pour remaining sauce over enchiladas and sprinkle with cheese. Place in oven for 15 minutes at 400°.
Combine chicken, chiles and salsa for filling. Mix salt with cream for sauce. Fry each tortilla in medium-hot oil a few seconds, until it blisters and is limp. Dip onto cream and fill with chicken mixture. Fold and place in ungreased baking pan, flap side down. When all tortillas are filled, pour remaining cream over them. Sprinkle with cheese. Bake, uncovered, in a 350° oven for 15 to 20 minutes or until thoroughly heated. Makes 12.
Pour beer over ham. Sprinkle brown sugar over ham and drizzle honey over that. Bake 5 to 6 hours, while occasionally basting with sauce, until very	tender. Beer takes the salty taste away and leaves a honey roasted ham.
Cream butter and sugar until smooth like shortening. Add eggs, one at a time; mix well after each. Add flour, alternating with whipping cream. Add vanilla; beat well. Pour into greased and floured tube pan. Start from cold oven; bake at 325° for 1 hour and 15 minutes or until cake pulls away from sides of pan.
Heat oven to 375°. Mix broccoli and Velveeta. Spoon into greased 9 x 13-inch glass baking dish. Sprinkle with crushed crackers and dot with margarine. Bake 25 to 30 minutes or until hot and bubbly.
You don't have to baste this recipe, just put in the oven. Set the timer for 5 hours at 300°. Place heavy foil in a large roaster; put in the shad. Salt and pepper to taste. Add a small diced onion and place 3 strips of bacon on shad. Wrap the foil tightly and bake. When ready to serve, just lift the shad out of the roaster and place on serving platter. Pull back the foil and crimp.
Combine ingredients, blend ice cream gently. Stir in 2 1/2 quarts of ginger ale when ready to serve.
Preheat oven to 350°. Cream together butter, brown sugar and sugar; beat in vanilla. Add eggs, beat for 3 to 4 minutes. Combine flour, salt and soda, add to creamed mixture. Mixture will be sticky, yet dry. Stir in chocolate chips and nuts. Drop by spoonfuls onto wax paper-lined cookie sheets. Bake for 8 to 10 minutes. Cool for 5 minutes before removing.
Spray casserole. Combine all ingredients. Bake at 375° for 1 hour.
When mixing ingredients add tears of joy and tears for sorrow. Flavor with love and kind services. Fold in prayers, faith and enthusiasm. Spread all into your daily life. Blends well with human kindness. Serve with a smile at all times, and it will satisfy the hunger of many people less fortunate than ourselves.
In large skillet, heat oil. Brown chops on both sides. Arrange onion and potato slices around chops. Combine orange juice, cloves, salt and pepper; pour over vegetables. Cover and simmer 30 minutes until chops are tender. Add apples; cover and cook 10 minutes longer. With slotted spoon, remove meat, vegetables and apples to serving platter. Remove and discard cloves.
Combine first 4 ingredients. Bring to boil. Thick with cornstarch. When ham is half baked, brush glaze on ham and return to oven and finish baking. Always delicious.
Cream together cheese and butter; add remaining ingredients and mix until flour is blended. Pinch into bits and roll into balls. Flatten each ball on greased cookie sheet using a fork and bake at 300° until light brown. (Do not overcook!) Yields 3 dozen.
Cream vanilla, sugar, Cool Whip and cheese together. Spread over crust. Top with pie filling. Refrigerate.
Place all ingredients in blender. Cover. Blend until mixture is well blended. Serve immediately in tall glasses. This is a good pick me up for our diabetic friends.
Dissolve jello in boiling water; add crushed pineapple and cottage cheese in small mixing bowl of electric mixer. Set in refrigerator until almost set. Beat with electric mixer after adding Cool Whip and nuts. When well mixed, put into jello mold and let set. Keep as long as you wish.
Cream Crisco and sugar. Add eggs, 2 at a time. Mix well. Add flour in small amounts until well blended. Add baking powder, salt and flavoring. Put in cold oven at 325° for 1 hour.
Saute onion in margarine. Cube potatoes; cook and drain. Add seasonings to taste, soup and cheese. Stir until cheese melts, then add milk. Heat thoroughly and serve.
Melt margarine and toss in stuffing mix. Spread half into a casserole dish. Sprinkle cabbage and onion onto stuffing. Pour your mixture of soup, milk and mayo over cabbage. Add cheese, then remainder of stuffing mix. Bake 45 minutes at 350°.
Mix sugar and cocoa together. Add salt and boiling water. Bring to a boil over moderate heat. Boil for 3 minutes. Add vanilla. Be very careful; it burns easily and will boil over very quickly. Makes about 1 pint of sauce. It will keep in the refrigerator for a long while.
Combine sugar and water. Stir until sugar dissolves. Add instant coffee, vanilla and vodka. Pour into dark bottle; cap and store in cool, dark place for 30 days.
Cream the first 3 ingredients together. Add eggs, vanilla and buttermilk. Add remaining ingredients. Pour in large 10 x 13-inch cake pan. Sprinkle 1/4 cup nuts and 1/4 cup chocolate chips. Bake at 325° for 45 minutes and frost with cream cheese frosting.
Peel and chop potatoes and onion into pieces. Add celery, butter, 1 cup of water and parsley. Cook until tender; mash slightly. Add clams and milk; heat but do not boil. Serve with breadsticks or rolls. Yields 4 to 6 servings.
Boil until bubbly the raisins, water and soda. Mix together the other ingredients; combine with raisin mixture. Bake at 350° for 50 to 55 minutes.
Melt peanut butter, butter and chocolate chips in a saucepan. Pour melted mixture over Corn Chex. Toss until well covered. Place 2 cups of powdered sugar in a bag along with Chex mixture and shake until well covered.
Bring tomato juice to a low boil. Start dropping raw hamburger in; add seasonings. Simmer for 3 hours.
Mix cocoa mix, coffee creamer, confectioners sugar and powdered milk. Stir to blend.
Dissolve orange and lemon jello in boiling water. Add orange juice. Refrigerate (after mixing well) until slightly thickened. Mix together (with mixer) softened cream cheese, Cool Whip and pecans. Fold into jello mixture. Pour into a 9 x 13-inch Pyrex. Chill until almost firm. Dissolve the peach jello in 1 cup boiling water. Stir the peach pie filling in. Chill until partially congealed and pour over top of other layer.
In a glass bowl, combine sugar and whipping cream. Cover with plastic wrap and microwave for 7 minutes. Stir, cook 7 more minutes. Add butter and nuts. Stir and spoon onto waxed paper.
Brown ground beef with chopped up onion and green pepper. Drain fat. In another pan, cook macaroni and rinse with warm water. Mix ground beef, macaroni, tomatoes and kidney beans in one pan. Season with salt and pepper. Cook on medium heat about 30 minutes. Great with crackers or French bread.
Beat eggs, then blend in sugar and cracker crumbs. Add nuts and vanilla. Spread in 8 x 8-inch pan. Bake 25 minutes at 350°. When cool, top with 1 can of blueberry pie filling and spread Cool Whip on top.
Slice zucchini about 1/4-inch thick. Add water to cream of chicken soup. Then mix zucchini, chicken soup, sour cream and shredded carrots together; mix well. Saute cornbread stuffing mix in margarine until moist. (I make a small pan of cornbread and crumble that to use if not using the Stove Top mix.) Layer the zucchini mixture and stuffing into baking dish (2 layers), ending with stuffing. Bake at 350° for 45 minutes.
Preheat oven to 400°. Sift together flour, soda and spices. In mixing bowl, beat together brown sugar, yogurt, oil, egg and molasses. Combine dry ingredients with creamed mixture. Fold in pears, raisins and walnuts if desired. Pour into buttered muffin tins and bake for 20 minutes or until toothpick comes out clean. Makes 12 to 14.
Heat oven to 375°. Grease 1 1/2-quart casserole. In a large skillet, saute onions in 3 tablespoons butter until tender. Add zucchini, cover and cook over low heat for 10 minutes. Drain and cool slightly. Add rice, cheese, parsley, salt, pepper and egg; mix well. Spoon into casserole. In a small bowl, combine crumbs and 1 tablespoon melted butter; sprinkle over top of casserole. Bake 30 minutes or until thoroughly heated.
Spray skillet with nonstick cooking spray and cook onion 6 to 8 minutes. Remove from skillet. Toss greens, cucumbers and tomatoes. Top with steak and onions. Serve with Creamy Buttermilk Dressing.
Combine butter, brown sugar, honey and peanut butter. Boil 1 minute. Remove from heat. Stir in granola. Press into buttered pan. Cool and cut.
Mix eggs, oil, sour cream and cake mix. Pour 1/2 batter into a greased and floured sheet pan. Mix sugar and cinnamon together and sprinkle over batter. Pour remaining batter over this. Bake at 325° for 35 minutes.
Separate broccoli and cauliflower into florets. In a large bowl, combine broccoli and cauliflower florets with mushrooms, tomatoes, olives, water chestnuts and onion. Prepare dressing mix according to package directions using wine vinegar, water and oil. Pour dressing over vegetables. Cover and marinate at least 8 hours. Toss well before serving. Serves 16.
Mix cake mix and pudding, then add oil, milk and eggs. Mix well. Bake in three 9-inch layer pans until done. Cool cake before frosting.
Mix sweet potatoes, sugar, eggs, vanilla and butter in blender. Put in greased casserole dish. Mix together remaining ingredients with fork and sprinkle on top of casserole. Bake covered at 350° for 40 to 45 minutes.
Mix butter, Texas Pete and vinegar. Dip chicken in the mixture. Place wings in sheet cake pans. Sprinkle Hidden Valley Ranch dressing over chicken. Bake at 350° for 30 to 45 minutes.
Dredge meat in flour. Brown in oil. Add all other ingredients. Cover and simmer 1 1/2 hours. Serve with mashed potatoes.
Mix all ingredients together. Pour into greased and floured 9-inch square pan. Bake at 350° for 30 minutes or until done.
Combine all ingredients together and beat well. This will make 2 pies. Bake in oven at 350° for 1 hour.
In medium saucepan, combine flour and brown sugar. Stir in milk. Cook and stir over medium heat until thick and bubbly. Stir 1 minute more and remove from heat. Gradually stir 1 cup of hot mixture into egg yolks. Return to saucepan. Bring to gentle boil and cook and stir for 2 minutes. Remove and stir in margarine and vanilla. Cool to room temperature, stirring occasionally. Fold in whipped cream.
Dissolve gelatin in water. Cool and add lemon and pineapple juice. Chill until jelly-like consistency. Beat in softened sherbet. Fold in oranges and pineapple. Place in mold in refrigerator. Unmold to serve.
Thaw potatoes. Mix all ingredients together. Bake in a long baking dish at 350° for 45 minutes.
Combine flour, margarine and pecans in bowl; mix well. Spread evenly in ungreased 9 x 13-inch baking dish. Bake at 350° for 20 to 25 minutes or until golden brown. Cool. Blend cream cheese, confectioners sugar and 1 cup whipped topping in bowl. Spread in prepared dish. Prepare vanilla and chocolate pudding mixes individually using package directions reducing milk to 1 1/2 cups each. Layer puddings over cream cheese mixture. Cover with remaining 3 cups whipped topping. Chill, covered, until serving time. Yield: 15 servings.
Add sugar and spices to the chopped apples; let stand a few hours. Blend oil and unbeaten egg in apple mixture. Blend flour, baking soda and baking powder and mix together, stirring until blended. Fold in raisins and nuts. Bake at 350° for 45 to 50 minutes in greased and floured loaf pan.
Fry bacon until crisp; drain on paper towels, then crumble. Mix bacon, mayonnaise and cheese together. Place mixture on cocktail rye bread. Heat until cheese is bubbly at 350°. Yields about 20 appetizers.
Blend cottage cheese, cream cheese, horseradish and Worcestershire sauce in a medium size bowl; stir in clams. Chill.
Drain all canned beans except pork and beans. Brown beef and drain. Cook onions and bacon together; drain. Mix all in crock-pot on low for 4 to 9 hours.
Cream margarine and sugar. Add flour, water and vanilla, then nuts. Roll into two inch bars. Bake at 350° 8 to 10 minutes. Cool slightly, then roll in additional confectioners sugar.