HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except muffin mix; blend well. Stir in muffin mix just until moistened. Pour into greased (I spray with Pam) 13 x 9 x 2-inch baking pan. Bake 20 to 25 minutes at 400°.
Make layers: cabbage, pineapple chunks, oranges, grapes, raisins and cheese. Combine yogurt and sour cream. Spread over salad. Garnish with lemon/lime slices, endive and grapes.
Mix all the ingredients together and pour into 9-inch pie shell. Bake at 350° for 1 hour only. Do not over bake.
Simmer hamburger, sausage, paprika, onion and garlic 3 hours. Then add chili powder and horseradish; simmer ten minutes. Ready to serve.
Combine vinegar, sugar, celery, mustard seed and salt in pot; bring to boil. Pour over cabbage, onion and peppers; mix well. Refrigerate in container with tight fitting lid.
Melt butter; add soups and water. Mix well. Place rice in large pan. Pour 1/2 soup mix over rice and mix well to moisten all rice. Place chicken pieces over top of rice. Mix and sprinkle with salt. Pour remaining soup mixture over chicken. Bake, uncovered, for 3 hours at 225°.
Sift all dry ingredients with spices. Add oil, eggs, carrots, vanilla and water. Mix until moistened. Blend on medium speed for 2 to 3 minutes. Stir in nuts, if desired. Pour into lightly oiled and floured Bundt pan or 13 x 9-inch pan. Cook for 60 minutes at 350° for Bundt pan.
Melt oleo in pan, then sprinkle graham cracker crumbs on top. Add coconut, chocolate chips and nuts; pour milk over all. Do not stir. Bake for 30 minutes at 350° in 9 x 9 x 2-inch pan. Let cool in pan. Cut into squares.
Heat oven to 350°. Combine water, sugar, butter, salt, grated carrots, nutmeg, cinnamon, ground cloves and raisins in a saucepan. Mix well and bring to a boil. Let boil for 5 minutes. Remove from stove and cool. Sift together flour and baking soda; add chopped walnuts. Combine with carrot mixture. Pour batter into 2 buttered 8-inch cake pans. Bake at 350° for 30 to 35 minutes.
Mix together Bisquick, egg, milk, sugar, margarine and corn. Pour 1/2 of the mixture into a greased 2-quart casserole. Top with chilies and cheese. Pour remaining batter over top. Bake 35 minutes at 400°. Great with chili or fried catfish.
Cream margarine and sugar. Add eggs, flour, baking powder, salt and cinnamon. Stir in apples and nuts. Pour into greased 8-inch square pan. Bake at 350° for 40 to 50 minutes. Cool.
Coat chicken pieces with flour; brown in large skillet in 1/4 cup oil. Remove chicken; set aside. Saute onion, green pepper and garlic in skillet until transparent. Add tomato sauce, water, parsley, oregano, salt and pepper. Add chicken; cover and cook over low heat for 45 minutes, stirring occasionally. Add mushrooms; cook, uncovered, for 15 minutes, or until sauce is at desired consistency.
Use 13 x 9 baking dish. Combine flour, sugar, baking powder, salt and milk; stir. Pour over butter in pan. Combine sugar, peaches, lemon juice and cinnamon. Bring to a boil. Pour over batter. Sprinkle with cinnamon. Bake at 350° for 35 to 40 minutes. Serves 10 to 12.
Combine and chill several hours, preferably overnight. Excellent as a salad or as an hors d'oeuvre.
Preheat oven to 325°. Grease an 8 x 8-inch baking dish. Spread margarine or butter on bread slices. Arrange 4 slices of bread in dish in one layer, overlapping slightly, if necessary. Sprinkle lightly with 1/4 teaspoon cinnamon. Repeat, making 2 more layers.
Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and melted butter; add all at once to flour mixture. Stir just until moistened; batter should be lumpy. Grease muffin pan or line with paper bake cups; fill 2/3 full. Bake at 400° for 20 minutes or until muffins are lightly browned. Serve warm. Makes 12 muffins.
Mix cornstarch and cold water together until smooth. Pour salt and warm water in saucepan. Stir over medium heat until it boils. Pour cornstarch mixture into salt mixture and stir until thick. Remove from heat and let cool until you can handle it.
Mix batter of flour, 1 cup sugar, milk and cornstarch. Put 3/4 cup sugar on top of first mixture (use more sugar for cherries). Add boiling water over all, then berries or cherries. Bake at 375° for 45 minutes.
Grease and flour pan, loaf pan or tube pan. Sift flour before measuring. Put back in sifter with salt and sugar and sift together. Break eggs one at a time. Put eggs and flavoring together and beat. Beat Crisco and dry mixture. Add egg mixture; add eggs and beat well. Put in pan and cut through with spatula. Bake at 325° for 1 1/2 to 1 3/4 hours. Test for doneness. Cool.
Sift flour, cocoa, soda, sugar and salt into an 8 x 8-inch square ungreased pan. Make an oblong hole in the center; pour in oil and vinegar. Pour water over all. Mix (do not beat) until smooth. Bake at 350° for 25 minutes; do not overbake.
Melt caramels and milk together. Add pecan pieces; drop on buttered cookie sheet and refrigerate until firm. Melt chocolate chips and paraffin in double boiler; dip chilled turtles into mixture. Return to buttered cookie sheet until cool. Store in tins.
Combine oil, sugar, molasses and egg, beating thoroughly until well blended. Combine flour with soda, baking powder, cinnamon and salt and add to the first mixture, alternately with mashed bananas. Stir in chopped pecans. Pour into muffin tins (greased). Bake at 350° for 20 to 25 minutes. Makes 20 cupcakes. Sift powdered sugar over tops.
Line 9-inch square pan with whole graham crackers. Prepare pudding as directed. Let stand 5 minutes then blend with Cool Whip. Spread half the pudding mixture over the crackers. Add another layer of crackers. Top with remaining pudding mixture and third layer of graham crackers. Spread pie filling over the top layer. Chill 3 hours.
Heat oven to 450°. Mix Bisquick, milk, garlic powder, and cheese until a soft dough forms. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Mix butter, parsley flakes, and seasoning. Brush mixture over warm biscuits before removing from cookie sheet.
Boil and de-bone chicken. Saute peppers and onions in butter. Cook spaghetti in chicken broth and drain. Add chicken and other ingredients to spaghetti. Stir and simmer 10 minutes.
Beat cream cheese until fluffy. Add sweetened condensed milk. Beat until thoroughly mixed. Add eggs and lemon juice. Beat until fluffy, about 5 minutes. Add to crusts and bake at 350° for approximately 45 minutes or until the pie is brown on top. Chill one hour and add your favorite topping. Chill an additional 2 hours before serving.
Combine dry ingredients with margarine until crumbly, adding oatmeal at the end so as not to totally crumble oats. Press 1/2 of mixture into a 9-inch square baking pan. Beat cranberry sauce with a fork until it spreads easily. Top first half of mixture with cranberry sauce. Top cranberry sauce with remaining crumbly mixture. Bake in a 325° oven for 25 to 30 minutes. May add nuts to top. May use any flavor sugar-free fruit spread, orange marmalade, etc. to replace cranberry sauce.
Chop apples and nuts. Measure and set aside. In a large bowl, mix flour, sugar and cinnamon. Make a well in the center and add oil, eggs and vanilla. Stir and add apples and nuts. In a tube pan bake at 350° for 1 hour.
Mix croutons and cheese. Put in bottom of a greased large casserole. Mix other ingredients and pour over crouton-cheese layer. Crumble 4 slices of cooked bacon on top. Bake at 325° for 1 hour or until eggs are set.
Mix all together and bake in greased Bundt pan for 40 minutes at 350°.
Brown sausage and drain. Separate crescent rolls and lay in 12-inch deep pizza pan or a 12-inch quiche dish with dough points to the center. Press dough together on bottom and up sides, sealing perforations. Spoon sausage in. Sprinkle with potatoes and top with cheese.
Melt butter and pour over nuts. Add sugar, coconut, vanilla and milk. Mix by hand and shape into small balls (no larger than a large marble). Cool in refrigerator. Dip balls in chocolate. Spear with toothpick. Drop on wax paper.
Cook carrots over medium heat for 8 minutes in 1 cup water, covered, after bringing to a boil. Place carrots in a 1-quart baking dish. Stir in all the ingredients. Bake for 20 to 30 minutes until carrots are tender.
Cream the butter and 2/3 sugar until fluffy. Beat in egg and vanilla. Fold in rest of ingredients (excluding egg white). Place 2-inches apart on greased baking sheet. Roll dough into small balls. Flatten with fork in 2 directions. Brush with egg white and sprinkle with remaining 1/3 cup sugar. Bake at 350° until done (approximately 15 minutes). Makes 4 1/2 dozen.
Brown potatoes in a large skillet. Stir in lamb. Blend next 6 ingredients with 1 cup of water in small bowl. Add to potato mixture. Cook over low heat, stirring constantly, until mixture boils and thickens. Spoon into serving dish. Sprinkle with pimento. Serve with peanuts, coconut, raisins and chutney. Yields 4 servings, about 455 calories each.
Melt butter in saucepan; add shallots or scallions and cook, stirring for 2 minutes. Add flour, stir to blend, and slowly add 1 c. cream, stirring constantly. Add broth, wine and tarragon and stir over medium heat until it thickens. Cook 5 minutes. Beat 3 Tbsp. sauce into yolks and return yolk sauce mixture to saucepan, stirring briskly. Cook 1 minute more and remove from heat. Mix half of sauce with chicken and add salt to taste. Preheat oven to 350°. Fill each crepe with 3 Tbsp. of filling. Roll and place, seam-side down, in 9 X 13 baking dish. Thin remaining sauce with the last 1/4 c. cream and spread over crepes. Bake 25 minutes or until sauce begins to bubble.
Combine first 4 ingredients. Cook on stovetop for 1 minute. Add remaining ingredients to cooked mixture and mix well. Drop by teaspoonfuls onto waxed paper. Chill and enjoy!
Crumble crackers into 13 x 13-inch pan. Sprinkle with melted butter and mix.
Place all the ingredients in a blender or food processor. Process until smooth. Chill for at least 2 hours. Yields 2 or 3 servings.
Stir together berries, 1 cup sugar and 4 tablespoons flour. Set aside.
Combine fruit and yogurt, then fold in Cool Whip, blending well. Spoon into graham cracker crust. Freeze pie until firm, about 4 hours. Remove from freezer and place in refrigerator 30 minutes before serving.
Mix together. Form into small balls and roll in cinnamon and sugar. Bake at 350° for 8 to 9 minutes.
Brown hamburger, then place in a 3-quart baking dish. Add cut up vegetables and uncooked rice. Add tomatoes. Bake in a 350° oven for 1 1/2 hours or until liquid is absorbed.
Combine ingredients; toss and add lite Italian dressing or dressing made of 1/2 can frozen orange juice (not mixed with water) and 1/2 cup mayonnaise. Garnish with Pepperidge Farm cheese goldfish crackers around edge of bowl.
Break cauliflower into flowerets and cook until tender. Put in greased baking dish. Cut off mushroom stems and wash. Cover with boiling water and cook until there is no liquid left. Cut mushroom caps in small pieces and cook 5 minutes in 2 tablespoons of butter. Add onion to 3 tablespoons melted butter and cook until tender. Add flour, milk and mushroom liquid. Cook until thick. Add salt, paprika and mushrooms.
Heat oven to 425°. Cut potatoes in wedges (with jacket on). Boil 8 to 12 minutes in a saucepan. Melt margarine (in a long baking dish); stir in remaining ingredients. Add potatoes; coat with margarine mixture on both sides. Bake 10 minutes; turn potatoes and bake 10 to 15 minutes longer or until lightly brown.
Preheat oven to 375°. Add lasagna to 4 quarts of boiling water, a few sheets at a time. Cook approximately 8 to 10 minutes. Drain water. Rinse and drain. Add margarine to prevent sticking together; set aside.
In large mixing bowl, beat sugar and oil; add eggs one at a time; beat. Blend in vanilla; set aside. In a medium bowl, blend together dry ingredients. Alternately add the flour mixture and evaporated milk to large bowl (sugar, oil, eggs). When all other ingredients are well mixed, add poppy seed (and nuts or raisins, if any). Mix well and pour into greased and floured pans. Preheat oven to 350°. Bake in tube or Bundt pan at 350° for 1 to 1 1/2 hours or in 2 loaf pans at 350° for 1 to 1 1/4 hours or in four 7 1/2 x 3 1/2 x 2-inch deep loaf pans for 45 to 50 minutes. Top of cake may be dusted with powdered sugar, if desired.
Boil sugar and water and let cool. Add all other ingredients. Freeze. Take out one hour before serving.
In a large bowl, mix 1 cup flour, sugar, salt and dry yeast. Gradually add hot water and oil. Beat until well combined. Stir in enough additional flour to make soft dough. Knead until smooth and elastic.
Mix dry ingredients together first. Bake at 400° or until set. Makes 2 pies.
Blend all ingredients and mix well. Pour into well-greased baking pan. Cook at 425° for about 30 to 35 minutes. Good served with soup.
This soup burns calories and fat. Cut up first 5 ingredients into bite-sized pieces. Cover with water and bring to boil for 5 minutes. Add tomatoes and onion soup and cook until desired tenderness (approximately 1 hour).
In a mixer bowl, combine eggs, granulated sugar, brown sugar, peanut butter, oleo and vanilla. Whip at medium speed until thoroughly blended. Add flour, baking powder and salt. Continue mixing until mixture is smooth. Spread batter evenly in greased 9-inch square pan. Sprinkle with peanuts. Bake at 350° for 30 minutes. Cut while warm.
Scald milk. Add sugar and milk to eggs to which pinch of salt has been added. Pour mixture into unbaked pie crust and dot with butter. Sprinkle with nutmeg if desired. Bake at 350° until knife inserted comes out clean.
Mix first four ingredients in a large pot and bring to boil. Pour boiling brine into jars, packed with cucumbers, garlic and dill. Seal jars and set in a large canning pot with hot water and let boil until cucumbers change color. Take out of pot, tighten jar lids and let cool. Should be ready to eat in approximately 4 weeks. This is enough brine for approximately 3 quarts.
Mix together sugar, cocoa, flour, and mix well. Beat together milk and egg yolks. Mix all ingredients except margarine and vanilla in saucepan and stir over low heat until thickened. Add margarine and vanilla and stir until butter dissolves. Pour into a 9 in. baked pie shell. Top with meringue if desired.
Combine peppers and vinegar in a blender. Pour in a saucepan (remove seeds). Combine 2 cups vinegar with green pepper in blender. After blending, pour into saucepan with peppers. Stir in package of Sure-Jell and sugar. Stir and boil 1 1/2 minutes. Pour into jelly jars.
Brown hamburger in skillet; add garlic when almost done. Remove from pan. Rinse and drain pan. Add vegetable oil. Stir-fry peppers 2 to 3 minutes; add snowpeas and green onion. Fry another 2 to 3 minutes. Add rice, soy sauce and water. Cook until hot, 5 minutes on medium-low.
Combine crumbs, sugar and margarine. Press a rounded tablespoon of crumb mix onto bottom of each of 6 paper-lined muffin cups. Bake at 350° for 5 minutes.
Melt in double boiler the first 6 ingredients. Do not boil. Cream together the butter, brown sugar, eggs and vanilla. Add to mix the salt, baking soda, flour and oats. Spread 2/3 of mix in bottom of 15 x 10-inch jelly roll pan. Cover with chocolate filling, then dot remaining mix on top.
In 10-inch skillet, bring 1 cup water to boil. Add green beans. Cook, uncovered, over medium heat 5 minutes. Cover and continue cooking for 10 to 15 minutes. Drain; set aside. In same skillet, melt butter. Stir in beans and remaining ingredients. Cover, cook over medium heat until heated, 6 to 8 minutes.
Saute mushrooms in butter until wilted. Add spinach; stir until it becomes dark green in color. Drain mushrooms and spinach. Preheat oven to 400°. Place fish on counter. Divide spinach and mushroom mixture into 4 parts. Place one part in center of each fish piece and roll or fold over. Place in 8 x 8-inch casserole dish and pour cream over the fish. Sprinkle Swiss cheese over and around the fish and place 1/2 tablespoon Parmesan cheese in center of each fish piece. Bake for 20 to 25 minutes or until done. Garnish with parsley.
Fry bacon until crisp, set aside. Place all chopped vegetables in skillet with drippings from bacon. Add sugar, vinegar, and water. Cover and cook until tender. Crumble bacon over dish and serve.
Dissolve yeast in 1/4 cup warm water. Scald milk. Add shortening, sugar and salt and cool to lukewarm. Add yeast to mixture and enough flour for a soft dough. Knead a little. Let rise until double in bulk. Turn out on a floured board and pat out with hands. Cut as for biscuits. Fold in half with a pat of butter between fold. Fold in half and pinch sides together. Let rise until double and bake at 400° for 20 minutes.
Brown sausage, bell pepper, celery and onion; drain fat. Combine remaining ingredients. Bake in greased casserole 1 hour at 350°.
In a large saucepan, brown the beef stew meat in the hot oil. Combine the flour, salt, pepper and dried thyme crushed into meat. Stir in the apple cider, water and vinegar. Cook and stir until mixture comes to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until meat is tender. Add the potatoes, carrots, onion and celery. Cook until vegetables are tender, about 30 minutes. Use a heavy Dutch pan.
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar and margarine. Press firmly into bottom of a 13 x 9-inch baking dish. Bake 10 minutes. Cool. Beat cream cheese, 1/4 cup sugar and milk until smooth. Stir in Cool Whip. Spread over crust. Refrigerate. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours. Stir in berries. Spoon over cream cheese layer. Refrigerate 3 hours. Cut into squares. Makes 15 to 18 servings.
Cut meat into 1/2-inch strips. Mix meat, teriyaki sauce and sesame seed oil into a bowl. Mix well. Marinate for 4 hours. Place in dehydrator for 12 to 16 hours. Store in refrigerator in Ziploc bag. When ready to eat, cut strips in bite size pieces, then fry on medium heat in pan just until warm. Serve over rice or as an hors d'oeuvre.
Mix sugars, shortening, butter, egg and vanilla together until smooth. Stir in flour, salt, baking soda and cream of tartar. Chill. Roll out with flour and sugar. Mixture can also be formed into ball-like walnut shapes. Bake on ungreased cookie sheet at 375° for approximately 8 minutes.
In food processor or blender. Place carrots. Blend. Add oil and eggs. Blend well. Add remaining ingredients and process well. Turn into well-greased bread pan. Bake at 350° for 3/4 to 1 hour until done.
Cream butter and cheese; add flour and red pepper, a little at a time. Add rice cereal. Using a teaspoon drop the size wafers desired onto a cookie sheet; press with a fork onto a cookie sheet. Bake at 350° for 15 to 20 minutes.
In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well; add the vinegar and water. Pour over the flour-shortening mixture; beat until well combined, about 1 minute. Form the dough into 4 balls; wrap and refrigerate overnight.
Crust: Combine flour and powdered sugar. Add melted butter; mix well. Pat dough out in a 14-inch pizza pan. Bake at 350° for 10 minutes or until lightly browned.
Thaw frozen chopped spinach, squeeze the spinach to remove excess water. Put spinach in bowl and add next 3 ingredients. Mix well with fork. Chill for 2 hours. Cut top off the pumpernickel bread. Remove bread from the middle and make a shell. Cut up the bread that was removed from loaf and use it to dip into the spinach dip.
Put dry ingredients in mixing bowl. Add shortening and buttermilk. Beat 2 minutes. Add the egg whites and flavorings. Beat 2 more minutes. Preheat oven to 350°. Bake layer pans for 25 minutes, oblong pan for 35 to 40 minutes.
Mix apples and raisins together. Mix all other ingredients together until crumbly; sprinkle on top of apples. Bake at 350° for 45 minutes.
Mix dry ingredients except flour. Add eggs and oil. Beat well. Stir in vanilla. Add flour, apples and nuts, alternating until well mixed. Place in greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes. Needs no frosting or icing.
Grease and flour a 10-inch tube pan. Beat together 1/2 cup butter and sugar until well mixed. Add eggs and vanilla. Sift flour, baking powder, soda and salt. Add alternately to beaten mixture with buttermilk. Fold in apples.
Great for laundry stain remover and also as a spot cleaner for carpets. May be put into a spray bottle.
Mix all ingredients together and put mixture in an unbaked pie shell. Bake at 300° for about 45 minutes. (Makes 2 pies.)
Preheat oven to 350°. In medium saucepan, blend soup mix with milk. Bring to boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Stir in cheese and mustard, until cheese is melted. In lightly greased 1 1/2-quart casserole, combine macaroni with cheese mixture. Top with tomato and bake 25 minutes or until heated through. Makes about 6 servings.
Mix together. Bake in a sprayed pan at 350° for 20 to 30 minutes. It is good with peanuts on top or pecans and coconut inside.
Grease baking dish, break up chipped beef and place on bottom of pan. Wrap chicken breasts with bacon. Place chicken breasts on top of chipped beef. Mix soup and sour cream and pour over chicken. Bake uncovered in 275 degree oven for three hours (or in a crock pot).
Cream butter and sugar. Add eggs, beating after each. Add potatoes. Sift dry ingredients together and add alternately with milk. Add chocolate, vanilla and fold in nuts. Pour into a 9 x 13-inch pan and bake 45 minutes in 350° oven. Top with your favorite coconut frosting or use Cool Whip and frozen coconut.
Cream oil and sugar; add eggs one at a time and beat well after each addition. Add grated zucchini. Sift together 3 times the flour, cinnamon, salt, soda and baking powder. Add to egg mixture. Fold in chopped nuts, coconut, raisins and vanilla. Bake in 2 well-greased and floured loaf pans for 1 1/2 hours at 325°. Serves about 16.
Preheat oven to 375°. Blend cake mix, flour, oil and eggs. Stir in chips and nuts. Drop onto ungreased cookie sheet. Bake 9 to 11 minutes. Makes about 4 dozen.
Combine the first 4 ingredients; beat until fluffy. Combine dry ingredients and add milk and blueberries. Sprinkle top with cinnamon/sugar mixture (optional). Bake 25 minutes at 375°.
Measure sifted flour into sifter. Add sugar, baking powder and salt. Place shortening in mixing bowl. Stir just to soften. Sift in dry ingredients. Add 3/4 cup milk. Beat 2 minutes in mixer or 300 strokes by hand. Add eggs, vanilla and rest of milk. Beat 1 minute or 150 strokes by hand. Pour batter into prepared pans. Bake in 375° oven in oblong pan for 30 minutes. Use powdered sugar icing.
Grease 13 x 9-inch pan; line with waxed paper and grease paper. Sprinkle coconut and pecans in bottom of pan and set aside. Combine cake mix and the next 3 ingredients in a large bowl; mix according to directions on box. Spoon batter over coconut and pecans. Combine cream cheese and butter in a saucepan; cook over low heat, stirring often until butter melts and is smooth. Stir in powdered sugar; spoon mixture evenly over batter. Bake 45 minutes at 350°. Cool in pan 10 minutes; flip onto plate out of pan and remove wax paper. Ice if preferred.
Grease and flour a 9 x 13-inch pan. Put in the apples and sugar and let stand for 1 hour to get juicy. Stir in remaining ingredients and bake in a 350° oven for 40 to 50 minutes.
Mix cream cheese and small amount of pickle juice until you get the texture you like. Dice up pickles and add to cheese and juice mixture. Add garlic to your taste.
Place all ingredients except vanilla in sauce pan. Bring to a boil over medium heat, stirring constantly. Remove from heat and cool 5 minutes, stirring several times. Add vanilla. Pour into bowl and chill in refrigerator.
Brown ground beef in skillet with onion. Drain off excess fat. Add pork and beans and season; mix well. Now add ketchup. Cover and simmer for 1 hour.