HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together until soft dough forms. After beating, if dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn onto surface dusted with Bisquick. Gently roll in baking mix to coat. Shape into ball. Knead. Roll 1/2-inch thick. Cut with 2-inch cutters dipped in baking mix. Bake on ungreased cookie sheet, 8 to 10 minutes. Bake at 450°.
Soften cream cheese. Add Cheddar cheese and mix. Next, add bacon bits and onion powder. Mix. Let chill about 30 minutes and shape into a ball. Serve with your favorite crackers.
Arrange chicken in 2-quart shallow casserole. Pour mixture over; cover and bake at 325° for 1 1/2 hours. May uncover last 15 to 20 minutes. Leftovers reheat or good frozen. To salt chicken, may first soak in water and 1 tablespoon salt to cover for 15 to 20 minutes. Serves 6.
In a medium skillet, cook scallions and garlic in olive oil until soft, about 2 minutes. Add chicken, stirring until cooked through. Add basil, salt, pepper and red pepper flakes. Toss with 12 ounces cooked linguini, parsley, Parmesan cheese and margarine.
Mix the first 5 ingredients. Melt the rest of ingredients in pan. Bring to a boil; simmer 5 minutes. Remove from heat and add 2 teaspoons vanilla. Pour over cereal mix. Bake at 200° for 1 hour. Stir every 15 minutes. Cool on wax paper.
Spread bread on pizza pan. Add spices to tomato sauce and paste. Spread on bread. Add browned sausage, olives, sauteed mushrooms and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 450° for 15 minutes.
Cream sugar and shortening. Add eggs, blackberries and sour cream. Sift together flour, soda, baking powder, nutmeg, allspice, cloves and salt.	Add dry ingredients to the first mixture. Bake at 350° for 40 minutes.
Heat oven to 375°. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork. Bake one sheet at a time for 7 to 8 minutes. Cool 2 minutes on sheet. Remove and place on foil on counter.
Mix first three ingredients. Spread on cookie sheet and bake 375° for 4-6 minutes; watch closely. Let cool. Mix cream cheese and sugar; add pineapple. Fold in Cool Whip and chill. Just before serving, fold in pretzel mixture.
Sift dry ingredients. Add to creamed mixture. Add apples. Bake in greased and floured tube pan at 350° for 1 hour.
Over low heat, mix chocolate, coffee powder and water in small saucepan until smooth. Set aside for cooling. Cream butter until light and fluffy. Beat in egg yolks, one at a time. Beat in cooled chocolate mixture, then beat in confectioners sugar. Refrigerate frosting until thick enough to spread.
Mix first 4 ingredients. Add Tang and pudding mix. Pour juice over this. Mix all together. Let set for a couple of hours.
Cream butter and powdered sugar. Beat in coconut, cream and almond extract. Drain cherries. Cover each cherry with a small amount of the coconut mixture to about 1/4-inch. Roll the balls in graham cracker crumbs. Refrigerate.
In casserole dish, layer half of asparagus, 1 can of soup, 2 eggs and salt and pepper to taste. Layer half of crackers. Repeat layers. Bake at 450° for about 30 minutes.
Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Saute until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; saute until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
Combine cream cheese and deviled ham in bowl; mix well. Add relish, mustard, salt and pepper; mix well. Chill until serving time. Serve with party rye bread or crackers. Yields 16 servings.
Cut eggplant crosswise into 1/2 inch slices; sprinkle with salt. Let	stand 30 minutes; rinse and drain. Dip eggplant in	mixture of egg, water, oregano, salt and pepper. Saute in oil until brown, about 8 minutes. Spread 3/4 cup Italian Sauce in	a 13 x9-inch baking pan; arrange eggplant over sauce. Sprinkle with Mozzarella cheese; spoon remaining sauce over. Sprinkle with Parmesan cheese. Bake at 350° until eggplant is tender, about 20 minutes.
Cover bottom of 11 x 15-inch pan with graham cracker crumbs. Reserve 1 cup of crumbs. Slice bananas and layer over crumbs. Slice frozen ice cream in 1/2-inch slices and lay over bananas. Sprinkle nuts over ice cream and until firm. You can save some nuts to sprinkle on top also.
In a large bowl mix together by hand, fruit cocktail, oranges, pineapple & juice and pudding mixes. Fold in large container cool whip and refrigerate for 2 hours. Will keep for 2 weeks.
Mix butter and sugar thoroughly, then gradually add flour, working with hands. Chill dough.
Mix together yeast, sugar and lukewarm water. In small bowl mix self-rising flour and Crisco. In another bowl mix buttermilk and soda. Mix yeats and buttermilk mixture. Add flour mixture. Beat well with large spoon. Cover and let rise in refrigerator. Use as needed. (Do not knead this.) Dip out by tablespoon into Crisco greased muffin tins 3/4 full. Bake at 350° until done.
Drain fruit and place in 3-quart casserole. Add drained cherries on top of fruit. Melt butter and add sugar and curry powder. Pour over fruit and bake 1 hour at 300°. Serves 10 to 12.
Make loaf what your one hand can hold. Roll in flour and brown. Put in roaster pan. Make gravy with one glass water, 1/2 can beef broth, 2 teaspoons flour and 1 tablespoon Kitchen Bouquet. Mix together. Pour over meat loaf. Cook 1 hour in the oven at 350°. You can use tomato for the gravy.
Blend first 3 ingredients in a large bowl. Add eggs; using a wooden spoon, beat well. In a small bowl, mix next 4 ingredients. Gradually blend into egg mixture. Stir in nuts, if desired. Spread into a greased 9-inch square pan. Bake at 350° for 18 to 20 minutes. Cool before cutting.
Cook and drain broccoli in salt water. In saucepan, melt butter. Then blend in flour and cheese. Add milk. Cook and stir until the mixture comes to a boil. Stir in broccoli. Place in a 1-quart casserole dish. Top with cracker crumbs. Bake at 350° for 30 minutes.
Cook and crumble bacon; saute onion and set aside. Combine soup, milk, tomatoes, basil, oregano and pepper all in the cold state so mixture will not separate. Add bacon and bay leaf. Heat on medium, stirring so bottom won't stick. Serves 2.
Saute carrot, onion and garlic in a large saucepan coated with cooking spray until softened. Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to a boil. Lower heat and simmer until beans are tender, about 15 minutes. Stir in zucchini and heat 3 to 4 minutes. Serve hot.
Mix and freeze in 5-quart container (ice cream pails are ideal). Stir occasionally to keep blended. When serving, scoop into glass, then fill up with favorite soft drink: 7-Up, ginger ale or whatever you like. This is wonderful made the day before a party.
Mix first two ingredients together and press in 9 x 13-inch pan. Mix next three ingredients and beat with mixer for 15 minutes. Spread over crust. Add a layer of bananas, a large can of crushed pineapple (drained) and 1 (8 ounce) container Cool Whip.
Cream shortening and sugars, beat in eggs and syrup. Sift dry ingredients and add with milk. Bake at 350° until done to touch. It fills about an 8-inch square pan, greased and floured.
Preheat oven to 350°. Sift dry ingredients together. Mix margarine. Add sugar and vanilla. Blend in dry ingredients. Stir in chocolate chips. Spread in a 13 x 9 x 3-inch pan. Bake for 30 minutes. Turn off oven and let set in oven for 5 minutes. Cool and cut into bars.
Combine crumbs, cocoa, sugar and rum. Mixture should be stiff. Shape into balls and roll in powdered sugar. Allow to stand for 24 hours.
Melt butter and marshmallows. Add salt, vanilla and coloring. Pour over corn flakes. Drop by spoon onto waxed paper. Decorate with red candies. Let set 24 hours.
Combine all ingredients. Drop by teaspoon onto cookie sheet. Bake for 8 to 10 minutes. Enjoy!
Fry bacon and remove from	grease. Saute	onions, celery, bell pepper and garlic in bacon grease. Add mushroom soup and Ro-Tel tomatoes to this.	Pour in a large baking pan including fried bacon. Saute ground meat and pour Ragu sauce and beef broth to this. Mix everything including cabbage and raw rice; season to taste. Bake at	350° covered for about 1 1/2 hours. Uncover and stir top with bread crumbs and bake another 15 to 20 minutes. Serves 10 to 12. Serve with salad.
Brown beef and add onions. Add next 10 ingredients and simmer for 1 hour. Combine cottage cheese, egg and spinach. Lightly grease a 9 x 13-inch baking pan and layer ingredients as follows: noodles, half of meat sauce, noodles, cheese and spinach mixture and remainder of sauce. Top with Mozzarella cheese. Bake at 350° for about 40 minutes.
Cook spaghetti. In large bowl, mix remaining ingredients together. Add spaghetti; mix well. Place mixture in a 9 x 13 casserole dish. Bake, covered, at 350° for 35 minutes and 5 to 10 minutes, uncovered. Slice and serve.
Cook limas and broccoli together according to package directions and drain. Mix sour cream, water chestnuts and soups together; combine with vegetables and put in casserole dish. Top with Rice Krispies which have been mixed with margarine. Bake at 350° for 30 minutes.
Put all ingredients in bowl; mix until well blended, about 3 minutes. Scrape sides occasionally. Pour into greased and floured 10-inch tube pan. Place in "cold" oven. Set temperature at 325° and bake for 1 1/4 to 1 1/2 hours. Remove from oven; cool in pan 5 minutes. Run knife around sides and remove to cake plate. Top can be dusted with 10x sugar or iced with favorite frosting.
Peel and core onions. Fill hole with Worcestershire sauce. Bake in 300° oven for 1 1/2 to 2 hours. Delicious with grilled chicken or pork.
Mix well the oil, eggs, sugar and vanilla. Add flour and fold in 1/2 to 1 1/2 cups chopped pecans. Add in chopped raw apples. Bake at 350° in a tube pan for 1 hour or until done.
Cut up cabbage, simmer in a little water. When cooked, drain and reserve liquid. Brown meat with onion, garlic and celery for 10 minutes, drain. Add tomatoes, seasonings and rice. Mix well. In an oblong casserole bowl or pan, layer cabbage, then meat. Pour liquid over top and bake at 350° for 30 minutes.
Sprinkle unselfishness and patience with teamwork. Add plenty of industry. Lighten with good spirits. Sweeten with a pinch of kindness. Add a scoop of smiles as thick as figs and raisins in plum puddin'. Bake by the warmth which "steams" from a big loving heart.
Heat oven to 350°. Bring water to boil. Stir in rice and salt. Cover and simmer until all water is absorbed, approximately 30 minutes. Add milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes. Mix eggs, sugar and vanilla in a bowl. Gradually stir in rice mixture; mix well. Stir in raisins and sprinkle nutmeg and cinnamon over top. Place casserole in a pan containing about 1 inch hot water. Bake at 350° for 45 to 50 minutes or until knife inserted near center comes out clean. Makes 5 to 6 servings. Add toppings of choice (fruit, icing, preserves).
Peel potatoes. Cook (boil) until done. Mash using 1/3 stick butter, sour cream and enough milk to make them smooth. Keep warm. Dice onion and celery. In frying pan melt remaining butter. Add thyme, salt, pepper, onion and celery. Saute until transparent. Add cooked vegetables to potatoes. Then add grated cheese and croutons. Mix. Heat thoroughly in oven (375°) for approximately 1/2 hour. Serve hot. Great plain or with gravy.
Cook celery and onion in 1 tablespoon butter in medium skillet until tender. Stir in rice, lemon peel, salt substitute, thyme, pepper and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose rice mixture; fasten with wooden picks. Melt remaining 1 tablespoon butter. Brush fish with melted butter; sprinkle with parsley. Bake uncovered at 350° for 20 to 30 minutes or until fish flakes easily with fork. Serves 4.
Brown hamburger; drain. Add other ingredients and place in a casserole dish. Bake for 1 hour at 350°, covered. Serves 10.
Beat eggs well. Add all other ingredients as they are listed. Pour into unbaked 9-inch pie shell and bake until firm or pie crust is brown, about 30 to 45 minutes. Bake at 350°.
Place in a baking dish. Stir thoroughly. Bake covered for 45 minutes at 350°. Fluff with a fork and bake 10 to 15 minutes more.
Dip ice cream sandwiches in milk. Line 9 x 13-inch pan. Spread Cool Whip over sandwiches. Drizzle with chocolate syrup. Put nuts on top and freeze.
Rinse potatoes, sliced thoroughly; dry. Brush 1 tablespoon butter onto bottom and sides of a 9-inch pie plate. Sprinkle with 1 tablespoon cheese. Toss potatoes with remaining butter. Arrange a layer of potatoes on bottom and sides of pie plate; sprinkle with cheese. Repeat layers, ending with cheese. Bake at 400° for 1 hour or until potatoes are tender.
Saute beef and onion in the hot fat in a heavy skillet. Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce. Spread the mixture in a casserole of a size that will leave at least an inch of space at the top. Make your favorite muffin recipe or use a corn muffin mix. Spoon it carefully on top of the casserole, smoothing with a knife. Bake 25 minutes at 350°. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
Mix jello with boiling water until dissolved. Add cold water. With mixer on low speed, beat cream cheese into jello until smooth. Gradually add frozen yogurt and beat until smooth. Stir in pineapple and strawberries. Pour mixture into 9 x 13-inch container. Garnish with nuts and maraschino cherries (if desired). Chill until firm. Cut into squares and serve immediately.
Sift together	flour, salt and baking powder; beat egg yolks until thick and lemon colored; add water and beat until light and fluffy. Gradually beat in sugar; fold in dry ingredients a little at a time. Beat egg whites stiff, but not dry. Fold into egg-yolk batter; add vanilla. Bake in 10-inch ungreased tube pan in slow oven at 325° for about 1 hour. Invert pan to cool cake.	Dust top with confectioners sugar.
Cook the rigatoni. In a large frypan, heat oil and saute the garlic, onion and mushrooms about 5 minutes. Add the rest of the ingredients, except cheese. Let simmer for 15 minutes over medium heat. Stir occasionally. Drain rigatoni. Toss with sauce and cheese.
Combine all ingredients and stir well. Pour into a 9-inch square pan. (Spray with pan spray first.) Freeze until firm. Cut into squares. Serves 6 to 9, depending on serving size.
Saute onion in butter in heavy frypan until tender. Add paprika and mix well. Add chicken and seasonings. Cover; cook slowly 1/2 hour. Turn pieces over and cook until chicken is done. Remove chicken.
Stir up with hands; set one hour. Melt chocolate candy dips. Dip coconut balls in chocolate.
Brown and drain ground beef. Saute onion with ground beef. Mix all ingredients in a pot. Cover and simmer for 20 minutes.
Place butter in 1-quart casserole. Heat on Full power in microwave for 30 to 60 seconds or until melted. Stir in carrots and parsley flakes; mix well. Cook, covered, on Full power for 4 to 6 1/2 minutes or until tender.
Stir until well mixed. Do not beat. Grease muffin pans. Fill. Bake at 400° for 15 minutes. Makes 6 rolls.
Remove outer layer of skin from figs; place in stone jar or bowl. Boil other ingredients together for 10 minutes and pour over figs. Cover and let stand overnight. In the morning, drain off liquid and bring to boil. Add figs and cook until tender. Pack into hot jars. Cover with syrup and seal immediately.
Combine pretzels, margarine and brown sugar; spread on the bottom of a 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Do not overbake! Cool for 15 to 20 minutes. Whip the cream cheese and granulated sugar together, then fold in Cool Whip. Spread over cooled pretzel crust, making sure to cover all pretzel crust evenly. Mix jello and water until dissolved, then add strawberries and cool until mixture begins to set. Pour over cream cheese layer. Refrigerate overnight.
Mix first 3 ingredients well and pour into 9 x 12-inch baking dish. Cream together powdered sugar and cream cheese; add Cool Whip. Spread over crumb mixture. Top with 1 can cherry pie filling mix (I sometimes use 2 cans). Refrigerate.
Mix seasoning with sour cream. Spread on pizza pan. Top with vegetables and cheese. Refrigerate until ready to serve.
Combine all ingredients. Simmer in crock-pot for 3 to 4 hours. Serve over egg noodles.
Mix the dry ingredients together. Cut in shortening with pastry cutter to a fine crumb stage. Beat egg, vinegar and water. Add to crumb mixture. Mix and roll as needed. Makes 4 large single crust or 2 double crust pies.
Mix together in 2-quart pan the shortening, sugar and milk. Put over medium heat and stir until it reaches a full rolling boil. Mix together in a large bowl the oats, vanilla, coconut and chocolate chips. Pour boiling liquid over the dry ingredients and mix together quickly. Drop by teaspoon on waxed paper.
Press ground beef mixed with next 3 ingredients in 13 x 9-inch pan. Top with Tater Tots. Cook for 1 hour at 375°.
Preheat oven to 350°. Mix 2 cups sugar, oil and eggs; beat well until blended. Add apples and mix on low speed remaining ingredients and beat until mixture is well blended and all flour is mixed in. Stir in 1 cup of raisins and 1/2 cup chopped nuts. Bake at 350° for 50 to 60 minutes in 9 x 13-inch pan. Sprinkle with confectioners sugar or whipped cream or top with apple slices when baking.
Mix ingredients together and pour into 1-quart greased casserole. Break 1 package saltine crackers and mix with 3/4 stick margarine (melted) and enough milk or cream to moisten. Place on top of casserole and sprinkle with pepper. Bake at 350° for 45 minutes.
Beat cream cheese until fluffy. Beat in other 3 ingredients. Spread over cooled cake.
In small bowl, combine dry ingredients. Cut in butter until mixture is coarse. In small bowl, combine milk, parsley and egg. Add to dry ingredients; stir to moisten. Spread over chicken mixture. Bake for 20 to 25 minutes, until bubbly.
Cream butter and sugar. Add well beaten eggs. Add spices. Dissolve soda in buttermilk; add to mixture. Add flour, jam, raisins, coconut, nuts and vanilla; beat well. Turn into 3 large greased layer pans. Bake for 30 to 40 minutes at 350°.
In a shallow bowl, combine flour, egg, syrup and buttermilk. Dip apple rings on both sides into batter. In an electric skillet or deep-fat fryer, heat 2-inches oil to 375°. Fry apple rings a few at a time, until golden brown, about 2 minutes. Drain on paper towel; dust with confectioners sugar.
Brown hamburger with seasonings. Add onion and bell pepper. Peel potatoes and slice very thin. Grease deep casserole dish. Drain meat mixture. Place layer of potatoes on bottom of dish. Add layer of sour cream. Alternate layers until dish is full. Top with grated cheese. Bake 1 hour at 350°. Serves 4 to 6.
Mix cake according to package directions. Pour half of batter into greased and floured 9 x 13-inch cake pan. Bake 20 minutes at 350°.
In a pie plate, spread beans; set aside. Mix together beans, taco seasoning, mayonnaise and onion salt. Spread this mixture on top of beans. Spread black olives and top with cheese. Bake until cheese is melted. Serve with chips and jalapeno peppers.
Take a fairly thin round steak and beat well with a meat cleaver. Cut into pieces approximately 2 1/2 x 6-inches. Spread mustard on one side of each piece. Put a long piece of dill pickle on each piece. Roll up and wrap with a piece of bacon. Secure with toothpick. Brown on low heat in skillet along with small, cut up onion. Add some tomato paste and hot water. Cover and simmer until done. You may thicken gravy with flour if you like. Serve with rice.
Wash mushrooms and drain. Dip mushrooms in milk, then in flour, then in seasoned salt to batter them. Place battered mushrooms in frying pan on medium heat in cooking oil. Let cook until brown. Drain and cool. Serves 3.
Combine and set aside vegetables. Combine remaining ingredients and heat. Pour over carrots and let stand overnight in refrigerator.
Beat eggs well and add next 5 ingredients, mixing well. Stir in coconut and pecans; pour into prepared pastry shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes.
Distribute the first box of jello into 3/4-cup boiling water. Stir in 3/4 cup of cold water. Refrigerate until slightly thickened. Put peaches on bottom of mold. Spoon jello over fruit; refrigerate until set.
Grease 24 small muffin cups. In a large bowl, sift together the dry ingredients. Make a well in the center and add the buttermilk, eggs and butter. Mix well. Fold in the blueberries. Pour into muffin cups. Bake in a 400° oven for 20 minutes. Makes 24 muffins.
Melt margarine with brown sugar. Cool, then add egg and vanilla. Add flour, baking powder, soda and salt gradually. Spread in greased 9x13 pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 25 to 30 minutes. Cool in pan.
Mix all ingredients together. Spread thinly on slice of ham. Form into rolls, then slice into bite size pieces. You may use fancy toothpicks for serving.
Brown sausage, carrots and onion. Combine all ingredients in crockpot. Cover and cook on medium heat for 4-6 hours.
Mix 2 eggs, cake mix and 1 stick melted butter, then press into 9 x 13-inch cake pan.
Cook eggplant; drain and mash. Saute onion, bell pepper and celery in small amount of oil or butter. When eggplant is cool, add beaten eggs, onion, bell pepper, celery, tuna, shrimp and crabmeat. Add seasoning. Add bread crumbs to hold together (save some of the bread crumbs to spread on top). Place in eggplant shell or casserole dish. Top with bread crumbs or Cheddar cheese or both. Bake 45 minutes at 350°.
Fry sausage and onions in skillet until meat is thoroughly cooked; drain. Add chilies and tomatoes and cook uncovered for 15 minutes. Add sour cream and cream cheese. Simmer for 30 minutes, stirring often. Keep warm when serving with chips.
Parboil potatoes 15 minutes. Peel and cut in half lengthwise. Place in buttered baking dish. Combine sugar, salt, butter and water. Boil 3 minutes. Pour syrup over potatoes. Bake in moderate oven at 350° for 1 to 1 1/4 hours. Baste occasionally.
Brown and crumble bacon. Dice and saut onion. Brown ground beef. Combine sugar, vinegar, ketchup, and salt in bottom of a crock pot. Add ground beef, bacon, and beans. Mix and cook on slow until hot.
Brown and drain beef. Stir in tomato paste, onion and seasonings (mixture will be thick). Cook for 5 minutes and stir frequently. Place biscuits in cupcake pans, pressing to cover the bottom and sides of the pan. Spoon about 1/4 cup of sauce into the centers of the biscuits and put cheese on tops. Bake at 400° for 12 minutes. Makes 10 to 12 cups (pizza).
Mix brown sugar, flour, pumpkin pie spice and salt in large bowl. Stir in pumpkin, evaporated milk and egg. Pour into unbaked pie shell. Bake at 350° about 30 to 40 minutes or until knife inserted in center comes out clean.
Thaw bread a little and roll out. Salt and pepper and oil dough until soft. Roll out the dough. Place pepperoni on top. Put on cheese and sprinkle with some garlic salt and Parmesan cheese. Spread thin layer of spaghetti sauce over top. Roll like a jelly roll and seal edge by pinching. Let rise. Bake at 350° for 30 to 35 minutes or until lightly browned.
Using a 3-quart casserole dish, layer first 6 ingredients in order listed. Top with cheese and bacon. Refrigerate at least 3 hours or overnight.
Combine wine vinegar and olive oil (with other brands you may have to adjust the proportions according to taste). Add minced garlic, chopped chives and pepper. Chill until ready to serve.