HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine in bowl and mix with spoon. Let rise about 30 minutes. Grease muffin pan. Place heaping spoonfuls in cups. Bake at 400° until brown.
Mix all ingredients until well blended. Pour into two greased and floured loaf pans. Bake at 350° for 1 hour.
Cook rice until done; melt butter or margarine in saucepan. Add chopped pepper and onions. Saute until tender and season to taste. Heat pork and beans. Place rice in serving dish; layer with pork and beans. Pour sauteed vegetables over top. Garnish with parsley. Chopped mushrooms or bacon bits, optional. Best served with steak or chicken.
Brown pork until crumbly and well done, about 20 minutes. Add onion and saute until transparent. Drain fat. Add salsa and cook over medium heat until mixture thickens. Beat together milk, eggs and flour, then add cheese. Layer chiles, pork mixture and cheese mixture in greased 8-inch pan, ending with cheese mixture. Bake at 350° for 45 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Mix 1 1/2 cups sugar, flour, baking soda, baking powder and salt together. Add eggs and fruit cocktail with juice. Pour in greased and floured 13 x 9-inch pan.
Mix pudding, milk and sour cream until thick, then fold in the pie filling. Spoon over cake.
Saute the onion and corn in a saucepan with a little butter or bacon fat. Add the tomatoes and the okra; cover with water. Add salt, pepper and a pinch of sugar. Let simmer an hour.
Mix all ingredients together (except 1 cup of flour and chocolate chips). Grease and flour an 11 x 9 x 2-inch pan. Add flour with chocolate chips to mixture and blend in by hand. Bake at 350° for about 1 hour.
Into a greased baking dish or casserole, place a layer of tomatoes. Add half the cucumber and onion slices and half the bread crumbs. Repeat with more tomatoes and remaining cucumbers, onions and crumbs. Top with tomatoes and sprinkle with cheese. Bake in moderate oven, 375°, for 40 minutes.
Saute broccoli, peppers, garlic and basil in margarine. Add scallops; continue cooking for 2 to 3 minutes or until tender. Stir in Velveeta cheese and sherry; continue heating until cheese is melted. Serve over rice. (Also works well with shrimp.)
Mix together first 6 ingredients. Then mix oil, vinegar and sugar. Pour over vegetables. Refrigerate overnight to marinate.
Preheat broiler. Place cleaned, deveined shrimp and scallops in a shallow baking dish or pan. Squeeze the lemon, add olive oil, butter and minced garlic and pour over shrimp and scallops. Place under broiler for 2 to 4 minutes on one side, then turn and place under broiler another 2 to 4 minutes. Do not overcook. Sprinkle paprika and pepper to taste. Garnish with parsley. Cook pasta al dente. Pour the shrimp and scallops over with all pan juices. Make more juice if you would like and our over cooked linguine or angel hair pasta.
Roll dough balls in 1 tablespoon cinnamon and 3/4 cup sugar mixture. Drop into greased and floured tube pan. Boil remaining ingredients and pour over cake, then bake at 350° for 25 minutes.
Drain garbanzo beans. In blender mix with lemon juice, garlic and tahini. Blend until smooth. It may be necessary to add up to 1/4 cup water to make mixture smooth.
Mix all ingredients, except butter, and boil for 30 minutes. Add butter when cooked. Let cool before icing cake.
Cover cucumbers with salt water; let stand 24 hours. Drain well. Bring to a boil the vinegar water, pickle spice and dill seed. Add small whole cucumbers to mixture; just dip in and right back out. Put cucumbers in quart jars. Add 2 garlic cubes, 2 hot peppers (if you want hot pickles) and 1 teaspoon dill seed in each jar. Pour vinegar mixture over cucumbers and seal.
Melt the oleo. Add the other ingredients, stirring over low heat until the sugar is dissolved. Bring to a full rolling boil for 1 minute. Remove from heat and beat until creamy.
Mix biscuit mix, cheese and pepper. Stir in eggs and beat until moistened. Fold in zucchini. Fry in 2 tablespoons butter, about 3 minutes on each side. Makes about 12 cakes or 6 servings.
In large bowl, mix the sugar, oleo and eggs until well blended. Sift flour, soda and salt into same bowl, alternating with coffee-cocoa mixture. Add vanilla and mix all. Bake 25 to 30 minutes in a 350° oven. Makes 2 (9-inch) layers or 1 rectangle.
Mix egg white, salt, pepper, 2 tablespoons oil, soy sauce, cornstarch and wine. Place diced chicken in this mixture and marinate for 1 hour. Heat 5 tablespoons cooking oil to hot and stir-fry almonds for 1 minute. Remove from heat and place on plate.
Mix browned and drained ground beef and garlic salt with V-8 juice and mixed vegetables. Cook in crock-pot 4 to 6 hours on high.
Grease and flour a 12-cup fluted tube pan, about 9 x 3 1/2-inches.
Put 1 cup of the seasoned croutons in a 2-quart casserole. Brown ground chuck and onion and spread over croutons. Cook broccoli; drain off water and add to casserole. Add remaining croutons. Pour soup mixture over all. Top with onion rings. Heat through in a 300° oven for about 45 minutes.
Beat oil, sugar and egg yolks until smooth. Add hot water. Combine dry ingredients and sift into sugar mixture. Stir in pecans, potatoes and vanilla, continuing to blend. Beat egg whites until stiff and fold into mixture. Bake in a greased, shallow pan at 350° for about 30 minutes.
Mix meats together by hand, put into a large pan and barely cover with water. Add salt and pepper. Stir meat until well blended. Simmer, covered, for 30 minutes. Add remaining ingredients and cook 15 minutes longer. Serve hot in a chafing dish with chips. Freezes well. It disappears so quickly that you need to double recipe.
Combine sour cream, sugar and coconut. Leave in refrigerator overnight before icing cake.
Mix Kool-Aid and water; add pineapple juice. If desired, pour some in a round pan and freeze for an ice ring. Chill remaining punch. Pour over ice ring just before serving. Add 7-Up last. Makes fifty 1/2-cup servings.
Cook onions, garlic and pepper in oil. Add turkey and cook until it loses its color. Add other ingredients. Cook 2 to 3 hours, slowly, stirring often. Good with corn bread.
Mix cream cheese, 1 tablespoon of milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust
Chop pepper and onion and saute in bacon drippings; add meat; brown. Stir in corn, milk, corn meal, and seasoning. Pour into greased 2 qt. casserole dish. Sprinkle with bread crumbs on top. Dot with butter and bake for 45 minutes at 350°.
Pierce jalapeno chili peppers with knife tip. Combine remaining ingredients in large jar or glass bowl. Let peppers soak in solution overnight. (Weight down so peppers are below liquid.) Drain liquid in saucepan. Bring to boil and add peppers. Simmer for 3 minutes. Pour into sterilized jars and seal.
Preheat oven to 450°. Line a 9-inch pie plate with half of the pastry. Place the cranberries in a saucepan with a little water. Cover and cook for 6 to 8 minutes until the skins pop. Add the tapioca, sugar, salt and pears. Mix well and cool. Turn into the prepared pie plate and dot with butter.
Heat oven to 350°. Combine wet ingredients. Add dry ingredients. Drop onto cookie sheet; flatten slightly and add raisins on top. Bake for 10 minutes.
Brown meat, onion and garlic together. Stir in the soup and then add the other ingredients. Let simmer for 20 to 30 minutes, stirring every now and then. Serve over cooked noodles or rice.
Drain and rinse garbanzo beans. Set aside. Heal oil in skillet over medium flame. When hot, add cumin and black mustard seed. When the mustard has stopped popping, add the onion, chili and garlic. Saute until the onion is clear. Add to the saute, the garbanzo beans. Saute for 1 minute. Add tomato, salt, turmeric and Chana Masala*. Toss seasonings with beans. Add enough water to make a gravy (about 1/2 cup). Cook until liquid becomes a nice spicy gravy, 5 minutes or so. Before serving, top with butter and lemon juice. Serve immediately with rice or chapati.
Cook macaroni. Combine salad dressing and pickle juice. Add to macaroni; add remaining ingredients. Chill overnight in refrigerator. Serve surrounded with lettuce. Garnish with hard-cooked eggs, tomato wedges and green pepper slices. Yields 8 to 10 servings.
Cook and drain macaroni. Heat butter or margarine in 4 cup glass measure at High for 1 to 1 1/2 minutes or until melted. Stir in flour and salt. Gradually add milk. Stir until smooth. Cook at High power for 3 1/4 to 4 1/2 minutes or until sauce is thickened. Stir 3 times. Add cheese and stir until completely melted.
Peel and cut fruit; add 1-quart vinegar. Boil for 20 minutes. Combine sugar and second quart of vinegar; boil until it is a thick syrup. Pour off most of the liquid from the fruit and add to the syrup. Boil this until it is thick. Combine this thick syrup with the rest of the ingredients and fruit, except the ginger; cook 30 minutes. Add chopped ginger and its syrup and cook 10 minutes longer. Bottle the chutney. Flavor improved if placed in sun for several days. Yields 4 to 5 pints.
Brown meat, add salt and pepper. Lightly grease a 10 x 15-inch baking dish and line with 1/2 of tortillas (break up for easier serving). Cover with 1/2 the meat, sprinkle with 1/2 the potatoes, peas, olives, onion and cheese. Repeat, except for cheese.
Heat oven to 350°. Place apples in 9 x 9-inch dish. Sprinkle water, lemon juice and cinnamon on top. Mix remaining until crumbly. Sprinkle over top of apples and bake about 30 minutes. Serve warm with ice cream.
Prepare yellow cake mix per package instructions in 13 x 9 pan. Cool completely.
Brown and drain the hamburger, onion and salt and pepper. Blend tomato paste, Ranch Style beans and sugar and mix with hamburger mixture. Layer casserole dish with Doritos and hamburger mixture. Top with Cheddar or American cheese and crunched Doritos.
Good for fried apple pies. Two recipes makes 16 pies. I mix it up and let stay in refrigerator overnight.
In large saucepot warm milk with salt. Add rice; stir constantly, approximately 50 minutes. Add 1/4 cup evaporated milk and raisins. Stir until bubbly and the rice is no longer "spiny." In the meantime mix the remainder of evaporated milk, eggs, sugar and almond extract in a bowl, take 1 cup of rice and mix into egg mixture. Add mixture to rice. Cook again until bubbly. Let cool; add 1 more cup of whole milk. Refrigerate overnight, stir and add more milk to desired consistency.
In large mixing bowl, stir together flour, sugar, baking powder, salt, bran and nuts.
Brown ground beef over low heat. Pat biscuits into 4-inch circles on a baking sheet. Put 1 tablespoon tomato sauce on each 4-inch circle, then bake at 400° for 10 minutes until lightly brown. Pour off grease from browned ground beef and then add salt and oregano to the meat. Put some meat, then cheese on each pizza. Turn oven down to 325° and heat pizza in oven until cheese is melted.
Mix all the ingredients well. Bake at 325° for 1 1/2 hours. Let cake rest in pan 5 minutes before turning out.
In a bowl, combine first 4 ingredients. Mix well. Fold in coconut, pecans and raisins. Pour into pie shell. Bake 40 minutes at 325°.
Cook spaghetti according to package instructions. While this is cooking, melt margarine in a skillet and saute the sliced green onions, garlic and mushrooms. When these are done (4 to 8 minutes), add shrimp. If fresh, cook for another 4 minutes. If canned, just heat through. Add olive oil and salt and pepper. Serve over spaghetti. Serves 6 to 8.
Mix shortening, sugar and egg thoroughly. Stir in buttermilk and vanilla. Sift dry ingredients together and stir in. Chill the dough. Heat oven to 400°. Drop by rounded teaspoons, 2-inches apart, on lightly greased sheet. Sprinkle with a mixture of sugar and cinnamon. Bake 8 to 10 minutes until set, but not brown. Makes 4 dozen cookies.
Brown meat in hot Wesson in large heavy skillet. Add next 4 ingredients and cook 3 to 5 minutes. (You want the vegetables to be crisp.) Combine cornstarch, soy sauce, liquid and seasonings. Add to skillet, stirring to mix thoroughly. Add mushrooms. Stir, cooking until liquid is clear and shiny and beans are tender. Garnish with pimientos. Serve with rice. Makes 4 servings.
Meat Sauce: Brown ground beef in skillet. Add cans of prepared spaghetti sauce, tomato paste, water and basil. Simmer for 15 minutes.
Brown hamburger, onion and celery. Drain. Add rest of ingredients and simmer covered about 1 hour.
Mix in order given. Add 1 teaspoon soda mixed in 1/4 cup warm water. Bake in tube pan for 45 minutes at 350°.
Heat oil (2 to 3 inches) to 375°. Beat milk, 1/2 cup sugar, 1/4 cup oil, the eggs, baking powder, salt, mace and 1 cup of the flour in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour and currants.
Mix margarine, milk, sugar and salt in large kettle. Bring to boil and cook 10 minutes. Take from heat and add peanut butter, vanilla and oats; mix well. Pour on a cookie sheet or drop by teaspoon on wax paper. Let set until firm.
Mix cake mix with oranges with juice, oil and eggs. Bake at 325° in a 9 x 13 pan.
Mix the cream cheese, sugar, eggs and vanilla with beater. Slice the first roll of cookie dough and place on the bottom of a 9 x 13-inch pan. Pat or push together to form crust. Pour mixture on top. Spread evenly. Slice the second roll of cookie dough and place over batter. Bake at 325° for 20 to 30 minutes.
Brown meat and onion; drain. Mix in taco seasoning (do not add water as package directs). Put beef mixture in greased 10-inch pie plate or casserole dish. Spread chilies over meat and sprinkle with cheese. Beat remaining ingredients together for 1 minute with mixer or 15 seconds in blender. Pour over meat and cheese. Bake at 400° for 25 to 30 minutes or until knife inserted into center of pie comes out clean. Serve with salsa. Makes 6 servings.
Thaw and squeeze dry broccoli. Combine all ingredients, except save 1/4 cup Cheddar to sprinkle on top. Put in quart casserole and bake at 350° for 30 minutes or until heated through. Makes 3 cups.
Mix sugar and coconut together. Add melted butter and cream. Mix well. Cream may be added to make smooth. Spread on cake (cake may be warm). Place in 375° oven under flame at least 5 to 6 inches below flame. Watch until a delicate brown. Makes 8 inch layer square.
Heat milk over boiling water. Beat eggs; add salt and sugar. Gradually add milk to egg mixture. Add vanilla. Bake in pan at 350° for 25 to 35 minutes, or until knife comes out clean.
Mix jello according to directions on package. Let cool until partly thickened. Then beat in cream cheese. Add remaining ingredients. Chill thoroughly.
Mix dry ingredients. Add egg yolks	and milk. Cook over low heat until thick or double boiler. Add vanilla and butter. Pour into baked pie shell and top with meringue.
Sprinkle salt and pepper on chicken. Put oil in 10-inch frying pan. Heat over medium heat. Add chicken. Saute slowly about 6 minutes or until white. Remove from pan. Drain on paper towel. If using frozen asparagus, cook by instructions. Drain. Place asparagus on bottom of 2-quart baking dish. Place sauteed chicken over asparagus. Mix together undiluted chicken soup, mayonnaise, lemon juice and curry powder. Sprinkle cheese over top. Cover with aluminum foil and bake at 375° for 30 minutes or until hot.
Drain pineapple and cherries; reserve juice. Heat juice on stove and dissolve jello in heated juice. Let cool. Add Coke. Let chill in refrigerator until thickened, but not gelled. Stir in cherries, pecans, pineapple and cream cheese. Make day before serving for best flavor. Keeps well in refrigerator.
Place shoulder in crock and cover with vinegar combined with onions and bay leaves. Marinate in mixture for 2 days. Wash meat in cold water. Add to boiling water and stew until tender. Remove from water and bone. Dice carrots, celery and potatoes. Cook in meat broth until tender. Cut meat and add to vegetables. Thicken broth; salt and pepper to taste.
Wash and stem strawberries. Cover bottom of baked pastry shell with one-half of choicest berries. Heat remaining berries in water until berries are soft, 4 to 5 minutes on High.
Combine all ingredients, except soy sauce and butter. Simmer 10 minutes. Remove from heat and stir in soy sauce and butter. Serve warm or cold.
Beat eggs until fluffy. Add sugar, oil and vanilla. Add zucchini. Add flour, soda, baking powder and salt. Mix until smooth. Add nuts and raisins. Add pineapple and liquid. Grease and flour pans. Bake at 350° for 1 hour or until done.
Roast the peanuts lightly in the oven; cool and grind. Boil the sugar with 2 cups of water until mixture forms a hard ball in cold water (240°).	Add the ground peanuts and continue cooking, stirring constantly, until bottom of the pan can be seen in the wake of the spoon.	Remove from flame. Add the egg yolks, cinnamon, salt and vanilla and beat the mixture into a paste. Press mixture into small balls with wooden paddles moistened in cold water. Arrange on wax paper lined tray and dust with powdered sugar. Serve when dry.
Thaw spinach; place on paper towels and press until barely moist. Combine spinach, mayo, sour cream, onion, water chestnuts and vegetable soup mix; stir well. Cover and chill several hours. Serve with crackers or raw vegetables.
Mix all ingredients together. Put into 3 small greased pans. Sprinkle on top 1/2 cup white sugar, mixed with 1 tablespoon butter. Bake at 325° for 1 hour.
Saute chopped onion in 1/2 stick of margarine. Mix all ingredients well and bake in greased casserole dish. Mix 1/2 stick melted margarine with cracker crumbs and sprinkle on top. Bake 30 to 45 minutes at 350°.
Put egg in cup and fill with milk. Mix with dry ingredients. Drop by spoonfuls into boiling broth. Boil 15 minutes uncovered and 5 minutes covered.
Boil in large pan first 4 ingredients, then add remaining 3 ingredients. Drop by teaspoon onto wax paper. Let cool. Ready to eat. Yields approximately 36 cookies.
Mix cinnamon with sugar. Add shortening. Mix to cream. Add eggs and beat. Add chopped apples and water. Add flour that has been sifted and beat. Bake at 350° for 35 to 40 minutes.
Tear bread into small pieces. Soak bread in milk about 5 minutes, then crush with hands or stir until well mixed. Add eggs, sugar, vanilla and fruit. Pour melted margarine into bottom of thick pan then add pudding.
Scatter bacon over bottom of 13 x9 x 2-inch casserole. Layer potatoes, onions, carrots and pork chops in skillet. Preheat oven to 350°. In small bowl combine 1 cup beef broth, garlic and ginger, pour over pork chops and vegetables. Cover with foil. Bake 1 hour, or until carrots are easily pierced with a fork and meat is almost tender; remove from oven. Increase temperature to 375°. Place uncoverd in oven and bake 12 minutes longer or until pork chops are lightly browned. Drain off cooking liquid, reserving 1 cup.
Mix oil, garlic, dill, lemon pepper and Ranch dressing. Toss in pretzels (small pieces). Place on cookie sheet. Bake at 350° for 10 minutes. Use all oil mixture. Loose pretzel bits can be purchased at some markets. Boxed ones can be used also.
Beat margarine, powdered sugar and cream cheese until fluffy. Add pineapple. Lightly arrange layer of whole cookies in a 9 x 13-inch dish. Cover with half the creamed mixture. Prepare jello as per package instructions. Chill until thick and syrupy. Whip jello until fluffy; spread on top. Top with Cool Whip. Chill thoroughly before serving.
Put all ingredients in blender for 1 minute. Bake in 10-inch pie plate (glass is best) at 350° for 45 minutes.
Mix bread and butter together and spread over top. Bake at 325° for 25 minutes.
Boil potatoes in salted water until tender. Drain and mash. Add cream cheese, sour cream, salt and pepper; mix well together. Put in a greased 2-quart casserole or baking dish. Top with a few pats of butter; cover. Potatoes may be stored in the refrigerator for several days. Before serving, bake, uncovered, in a 350° oven about 45 minutes or until heated through. Makes 8 servings.
Cut 2 slices bread. Place in bottom of 8 x 8 x 2-inch greased baking pan. Combine turkey, vegetables, mayonnaise, soup and seasonings; spoon over cubes. Trim crusts from remaining bread; arrange slices on top of turkey mixture. Combine eggs and milk and pour over all. Cover and chill 1 hour or overnight. Bake at 350° for about 1 hour or until set. Sprinkle cheese over top during last few minutes of baking.
Crumble 1/2 of cake in bottom of punch bowl. Pour 1/2 vanilla pudding over cake. Mix strawberries with glaze; pour 1/2 of mixture over pudding. Add 1 Cool Whip. Repeat layers. Chill at least 2 hours.
In a large bowl, cream shortening, sugar and vanilla extract until light and fluffy. Beat in eggs, one at a time. Melt chocolate over hot water; add and mix well. Sift together flour, baking powder and salt. Add alternately with milk. Stir in nuts. Chill 2 to 3 hours, until stiff enough to handle.
Mix all but cabbage. Slowly add grated cabbage to desired consistency. Can be used right away but better to refrigerate for an hour or so. Stir then serve. You might add more cabbage to the consistency you like after removing from refrigerator.
Mix all ingredients together until smooth (at least 2 minutes with electric mixer). Pour into greased and floured tube or Bundt pan. Bake at 350° for approximately 45 minutes. When cool, punch hole in cake with fork. Drizzle glaze over cake.
Have all ingredients at room temperature. Cream butter and sugar; blend eggs. Mix and sift flour and salt. Add chopped dates, mashed bananas and chopped walnuts.
Mix ingredients all together; beat well. Pour into unbaked 9-inch pie shell. Bake at 300° about 1 hour.
Mix sugar and egg. Add milk and vanilla. Mix that together, then add flour. Put fruit in pie shell. Add a little sugar on top of fruit. Pour pie filling on top of fruit. Bake at 350° for about 40 to 45 minutes to 1 hour.
Mix 1/2 cup of mushroom soup, onion soup mix, beef, egg and bread crumbs. In a 2 quart oblong baking dish, firmly shape into 8 X 4 inch loaf. Bake at 350 degrees for 1 hour and 20 minutes or until done. To make the gravy, spoon off the fat, reserving 1 to 2 tablespoons of drippings. In a 1 quart saucepan, combine remaining mushroom soup, water and drippings. Over low heat, warm gravy thoroughly, stirring occasionally. Serve over meat loaf. Option: Mushrooms can be added to the gravy. If you've got a gravy lover, add an extra can of cream of mushroom soup to the gravy mix.
Mix all ingredients, except 7-Up. After well mixed, add 7-Up and beat well. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes, or until done.
Wrap each chicken breast in a slice of bacon. Mix together the sour cream and soup. Pour over the chicken. Line bottom of casserole dish with chipped beef, broken into pieces. Cover with foil and bake at 275° for 3 hours. Baste at end of 2 hours.
Brown ground beef, onion and garlic in medium skillet. Drain fat. Stir in seasoning mix and water. Heat to boiling. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Preheat the oven to 350°. Arrange taco shells on baking sheet. Warm in oven for 5 to 7 minutes. Fill each of the taco shells with some of the meat mixture, tomatoes, cheese and lettuce. Serve with taco sauce. Makes 12 tacos.
Mix well. Roll into bite size balls. Do not grease pan. Bake at 350° for 12 minutes.
Preheat Oven 350°. Grease and flour tube pan. Mix apples, cinnamon, and sugar together. Set aside. Mix sugar, flour, eggs, baking powder, vanilla, orange juice and oil. Beat well for 10 min. Pour 1\2 mixture into tube pan. Then put apple mixure in pan. Add remaining mixture on top. Bake for 1 hour.
Mix together and shape into small balls hamburger, bread, onion and Worcestershire sauce. Cook over medium heat until done. Drain on paper towel.
Mix ground venison with pieces. Roll between wax paper to 1/4-inch thickness. Mix liquid smoke, vinegar and water. Brush on meat. Bake on lowest temperature for 3 to 4 hours. Prop oven door ajar. When meat is dry, cut in strips and store in a tight container.