HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together flour, baking powder, cinnamon and ginger. Combine egg, applesauce, honey, oil and apple juice. Add to flour mixture. Stir just until flour is moistened. The batter should be lumpy. Fold in pecans and/or raisins (optional).
Cook ground beef and onion; drain. Combine next 8 ingredients and add to ground beef mixture; stir well. Stir in potato, tomato, peas and remaining water. Bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Serve over hot rice. Serves 4 to 6.
Cook split peas until tender, about 20 minutes. Drain and set aside. Melt butter in a saucepan; add onion and cook until brown. Stir in soup, beer, Worcestershire and mustard. Blend; stir in peas and cook until peas are hot. Serve over toast.
Simmer chicken in water for approximately 3 to 4 hours or until thigh meat is tender. Remove chicken from pot, reserving stock. Remove meat from bones and cut into serving size pieces. Heat stock from chicken, broth and juice from mushrooms. Blend together the flour, garlic salt and cream. Stir into broth and cook, stirring constantly until thickened. Add salt and pepper to taste and remove from heat. Stir in Cheddar cheese. Combine rice, chicken, mushrooms and chopped parsley in another container. Into a buttered 3-quart casserole, alternate layers of chicken mixture and sauce. Top with bacon, cracker crumbs and poultry seasoning. Bake in a 375° oven for 30 to 45 minutes or until bubbly. Serves 6 generously.
Season chicken with salt and dip in margarine. Combine all other ingredients. Roll chicken in margarine again and then in crumb mix. Place in foil-lined baking dish, skin side up. Sprinkle with any remaining margarine and crumbs. Bake, uncovered, at 375° for 1 hour or until crispy brown.
Mix and pour in dish. Sweeten fruit and pour over mixture. When done, the dough will cover fruit and make top.
Chill thoroughly, orange - grapefruit juice, pineapple juice, apricot nectar and ginger ale. Pour 1 can of each juice and 1 quart of ginger ale into a large punch bowl. Add 1 quart of sherbet. Spoon liquid over sherbet until partly melted. Serve. When supply runs low, repeat process.
1st Layer: Mix first six ingredients (one stick oleo only) and spread in jelly roll pan. Bake at 350° for 25 minutes. Refrigerate 20 minutes until cool.
Preheat oven to 375°. Cream Crisco, sugar, brown sugar, egg and vanilla in a large bowl. Combine flour, salt and soda. Blend into creamed mixture. Stir in chocolate pieces. Drop by level measuring tablespoon onto ungreased baking sheet. Bake at 375° for 8 minutes. Cool on baking sheets about 1 minute. The place cookies on wire rack to finish cooling.
Cream sour cream and cream cheese with spices. Spread in pie plate or quiche dish. Spread pizza sauce on top. Top with green onion, green pepper and pepperoni. Bake at 350° for 10 minutes. Top with Mozzarella cheese. Bake for 5 more minutes. Serve with crackers.
Mix all ingredients and pour over boneless chicken breasts. Marinate for at least 30 minutes, but preferably 2 hours. Grill on medium heat for about 4 minutes on each side or until done.
Mix the flour and sugar together in large bowl. In saucepan, combine butter, cocoa, shortening and water; bring to boil. Mix with flour and sugar. Add remaining ingredients.
Mix all ingredients together. Divide into 8 equal parts. Form into biscuits by rolling in flour. Bake at 475° for 10 to 12 minutes.
Preheat oven to 350°. Generously grease Bundt pan and press chopped nuts and candied cherries on bottom and sides of pan. Combine cake mix, butter, nutmeg, eggs, eggnog and rum or rum flavoring. Beat until smooth 4 to 5 minutes. Pour into pan and bake 45 to 50 minutes until cake tests done with a toothpick. Cool 10 minutes and invert. Dust with confectioners sugar, if desired.
Beat egg yolks and add small amount buttermilk. Mix. Add sugar, flour and salt; beat all until smooth. Add buttermilk and butter. Cook in skillet on top of stove until thick. Stir constantly to prevent sticking. Pour into baked pie crust and top with meringue. Bake until browned.
Mix first 6 ingredients. Add the last 3 ingredients. Mix well. Spread onto cookie sheet. Bake at 375° for 8 to 10 minutes. Watch closely so they don't burn. Cool on paper towels. Cut them up. Eat them as snack or put jelly on top and eat them for breakfast.
Combine hot water and Jell-O. Combine all other ingredients and add cooled Jell-O. Bake in Bundt or angel food cake pan at 325° until done.
Slice potatoes in aluminum foil. Add onions, butter and cheese; season to taste. Wrap up in aluminum foil. Put on fire for about 35 to 40 minutes. Serve hot.
In a small bowl, soak currants or raisins in water for 1 hour. Drain. Sift together flour, baking soda, salt, cinnamon and nutmeg. In a large bowl, with electric mixer, beat oil and sugars until well blended, about 6 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then gradually beat in flour mixture. Fold currants into batter along with apples and pecans. Preheat oven to 350°. Spoon batter into 9-inch greased tube pan. Bake 1 1/2 hours. Remove from oven and cool on wire rack.
Mix ingredients together and heat in double boiler until cheese is melted. Do not overheat nor dilute with water. Serve with bread sticks or crackers.
Bake potatoes until done. Peel and put in bowl. Add butter, sugar and eggs and mix well. Add nutmeg, milk, orange juice and extract;	blend well. Pour into shell. Sprinkle lightly with sugar. Bake at 350° for 45 minutes to 1 hour.
Drain juice from pineapple. Mix pineapple with cheese in casserole dish. Mix juice, flour and sugar; heat enough to blend well. Pour the mixture over pineapple and cheese. Crumble crackers over mixture. Pour melted butter over the mixture and bake at 350° for 30 minutes.
Fix wafers and bananas. Add sugar with flour. Then add eggs, that have been slightly beaten. Add milk. Cook over low heat until thick. Remove from heat; add vanilla and oleo. Mix and pour over wafers and bananas.
Wash and salt chicken breast halves. Roll each in a half piece of bacon. Place slices of dried beef on bottom of greased (Pam) baking dish. Place 1 rolled breast on top of each slice of dried beef. Stir soup and sour cream together and pour over chicken. Cover with silver foil. Bake at 300° for 2 hours, covered, and 1 hour uncovered.
Fry hamburger. Drain. Mix well the mushroom soup and milk together. Stir into hamburger. Heat in microwave 5 to 8 minutes. Serve in buns.
Mix peanut butter, powdered milk and honey or brown sugar (sweetened to your taste). Add any one of these that you like to give crunchiness: granola, sunflower seeds, coconut or raisins. Roll into balls or logs (to slice). Roll in sesame seed or flaked coconut.
Mix ingredients and let set in refrigerator for 30 minutes. Take out, form into a ball and roll in chopped nuts.
Brown hamburger in skillet, stirring until crumbly; drain well. Mix all ingredients in baking dish. Bake at 275° for 1 hour. Serve warm with large tortilla chips.
Boil chicken. Cool and remove from bone. Add soup, broth and sour cream. Mix well. Top with crushed Ritz crackers. Dot with oleo. Bake until bubbly at 350° for about 30 minutes.
Mix all ingredients and place in casserole. Crumble potato chips on top. Bake 30 minutes at 375°.
Brown ground beef and onion; drain. Add taco sauce, chopped pepper and soup. Salt and pepper to taste. Pour half of mixture in a casserole dish. Place half of the chips on top of mixture. Spread layer of cheese. Repeat process with remaining meat sauce, chips and cheese. Bake at 350° until cheese bubbles.
Mix these into a batter. Grease a 10 x 15-inch jelly roll pan. Line with wax paper and grease wax paper. Spread batter into pan. Sprinkle with 1 cup chopped walnuts. Bake at 350° for 25 minutes; turn over on towel. Sprinkle with powdered sugar. Roll lengthwise and let cool.
Dump altogether and mix with wooden spoon until completely mixed. Pour into greased and floured 9 x 13-inch cake pan.
Saute onions and celery in oleo. Mix in rest of ingredients. Place in 9 x 13-inch pan. Cover. Bake at 350° for 30 minutes.
Cut tops off peppers; remove seeds. Parboil peppers 5 minutes. Drain. Scald cream; add butter and nutmeg. Mix cornstarch, wine, lemon juice and salt. Add to cream. Cook until thickened, stirring constantly. Combine with crab meat and rice and spoon into peppers. Sprinkle with paprika. Bake in a greased baking dish in a moderate oven (350°) for 20 minutes. Serves 6.
Press cookie dough into 13 x 9-inch or two round pans sprayed with Pam. Bake as directed. Cool. Beat cream cheese together with sugar and vanilla until smooth. Spread on cooled crust. Garnish with sliced fruits. Add chopped pineapple before serving.
Combine. Place in casserole and top with grated sharp Cheddar cheese. Bake 40 minutes at 350°.
Combine salt, white pepper and 1/2 teaspoon paprika; mix well. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle salt mixture evenly over chicken. Add 1/2 cup wine, lemon juice, celery, chives and tarragon; dot with 1/4 cup butter. Bake, covered at 350° for 1 hour. Baste chicken with remaining 1/2 cup wine every 20 minutes. (Recipe can be made to this point and refrigerated up to 2 days ahead; reheat before proceeding.) Remove to a warm serving platter; reserve pan drippings.
Sprinkle chops with salt and pepper. Brown in a nonstick skillet or with a little oil and set aside. Put UNCOOKED RICE in a baking dish. Top with onion, bell pepper and drained mushrooms. Place pork chops on top. Dissolve bouillon in boiling water. Pour over chops. Bake at 350° about 45 minutes.
Cut squash and boil to your tenderness. In a big bowl, mix well squash, 2 eggs, chopped onions, cream of mushroom soup and Cheddar cheese. After mixing well, pour in a long casserole dish. Top with more cheese (as much as you like) and crumbled Ritz crackers. Bake in the oven for approximately 45 minutes or until golden brown.
Mix apples, spices and sugar; put in cake pan. Mix flour, sugar, butter and salt; mix until crumbly. Sprinkle over apples. Bake at 350° for 45 to 60 minutes.
Cream butter; add next five ingredients and cream well. Chill. Shape into walnut size balls. Bake in slow 300° oven for 30 minutes. Remove from cookie sheet. Place 2 to 3 at a time in bag of sugar; shake ever so gently. Cool on rack.
Use round bottom bowl sprayed with Pam. Spread lime sherbet on bottom and sides of bowl. Freeze 1/2 hour until firm. Spread thin layer of lemon or pineapple sherbet. Freeze again until firm. Blend raspberry sherbet with chocolate bits, fill the bowl and freeze for several hours. Unmold onto serving dish and slice like watermelon.
Soak tomatoes for 24 hours which have been sliced thin in cold water that has lime in it. At the end of 24 hours, rinse tomatoes, being careful not to break, as they are very crisp. Soak for 4 hours in fresh water, changing water ever hour. Drain well.
Prepare brownie mix and bake according to package directions (13 x 9 x 2-inch) pan. Let cool and crumble. Prepare pudding mix according to directions. Place 1/3 of the crumbled brownies in a trifle bowl. Top with 1/3 of pudding mix, 1/3 of Cool Whip and 1/3 of crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars on top. Chill 8 hours or overnight.
In heavy saucepan, combine sugars, milk and butter. Cook until a soft ball forms in cold water (235°). Just before removing pan from heat, add remaining ingredients. Stir until marshmallows are almost melted. Remove from heat. Beat until mixture begins to thicken, about 1 minute. Pour immediately into buttered 8-inch square pan. When cool, cut into serving sized pieces. Yields 1 1/2 pounds.
In a medium saucepan, cook fresh broccoli and water chestnuts, covered, in a small amount of boiling water for 9 to 11 minutes or until crisp-tender. Drain; transfer to bowl. Keep warm.
Melt butterscotch bits over hot water. Cool slightly. Stir in noodles and peanuts. Drop from teaspoon onto waxed paper.
Combine first four ingredients in a 1 1/2-gallon pitcher and stir well. Add sparkling water just before serving. Serve immediately. Makes 3 quarts.
Pour 1-1/4 c. warm water into a medium size bowl. Add 2 Tbsp. sugar (white) and 2 Tbsp. soft shortening, 1 tsp. salt. Add 1-1/2 c. flour, blend with mixer at medium speed for about 3 minutes. Scrape the bowl and remove beaters and add 1-1/2 c. flour; beat with spoon until well mixed. Round the dough, cover with cloth, set it free from draft until double in bulk (about 1 hour). Stir down with spoon, pour into greased loaf pan, smooth top round like a loaf. Cover and let rise until within a 1/2 inch of the top of the pan. Bake in 375° preheated oven 40 minutes. Check before the 40 minutes, it may be done and have a hollow thump when hit with a knuckle.
Cook potatoes with salt until almost done. Pour off water and put potatoes in casserole dish. Pour margarine over potatoes, then sprinkle with paprika, garlic powder and dry parsley. Bake at 350° until brown.
In saucepan cook carrots in boiling salted water to cover, 3 to 5 minutes or until tender-crisp.
In large bowl, place Juliette crumbs on bottom. Pour Kahlua over top of crumbs. Mix the mousse according to package directions. Layer half the mousse, half the whipped topping and half the Heath bits. Repeat with remaining half of mousse, whipped topping and Heath bits. Chill overnight.
In saucepan, bring to boil the hot water, 1 cup brown sugar and 1 tablespoon butter. Boil 3 minutes. Place in bottom of 8 x 8 baking dish.
Heat oven to 325°. Cook and stir sausage over medium heat until light brown; drain. Place sausage in greased baking dish, 13 x 8 x 2-inch. In a separate bowl, beat together eggs and milk; stir in cheese. Pour egg mixture on sausage. Sprinkle with croutons. Bake, uncovered, until knife inserted in center comes out clean (45 to 55 minutes). Let stand 5 minutes before serving.
There are no set measurements. Add ingredients in quantities needed. Mix together; let sit overnight in refrigerator. May need to add more dressing.
Heat 1 tablespoon olive oil in frying pan. Add bacon and sausage; cook, stirring constantly, for 5 minutes. Add garlic; cook 1 minute longer. With slotted spoon, transfer bacon, sausage and garlic to a bowl and reserve. Add butter to the juices in the frying pan. Add onion and carrot; cook over medium heat, stirring constantly, until vegetables are just beginning to soften but are still crisp. Transfer vegetables to bowl with bacon and sausage. Add zucchini pieces and cook, stirring constantly, until they are barely tender. Do not let the zucchini turn brown. Season with salt and pepper.
Preheat oven to 450°. Beat eggs; mix flour with sugar and add to eggs gradually. Add flavoring, then add milk. Pour into unbaked pie shell. Bake for 15 minutes in 450° oven. Reduce heat to 350° and bake for 45 minutes.
In a bowl mix fresh ground beef and rice; season with salt to taste. Make into round 2-inch meatballs. Brown in a large skillet. Add tomato soup. Simmer until they are done.
Butter square pan, 9 x 9 x 2-inches. In large saucepan, stir together sugar and honey. Cook and stir over medium heat just until mixture comes to a boil. Remove from heat; stir in peanut butter until smooth. Stir in cereal and peanuts until well coated. Turn into pan; pat mixture evenly with buttered back of spoon or hand. Cool; cut into 1 1/2-inch squares. Makes 3 dozen.
Mix gelatin and Jell-O together, then dissolve in boiling water. Cool. Add strawberries and pineapple. Chill half of mixture in a 9 x 13-inch pan until firm. Spread sour cream over firm layer. Cover and chill until firm.
Brown ground beef, onion and mango. Add tomato paste, water, salt and pepper. Add tomatoes and garlic. Add Worcestershire sauce. Cook down until thick.
Melt butter. Crunch up dry noodles and add to butter. Add sesame seed and almonds. Brown in butter lightly. Set aside for 20 minutes to cool.
Slightly beat egg in mixing bowl add milk. Stir in cornbread mix. Add all other ingredients mix well. Pour into non-stick baking dish. Bake at 400 degrees for 20 to 25 minutes or until done.
Melt ingredients in pan over low heat while stirring. Keep warm while dipping bite-size pieces of fruit such as bananas, apples, oranges, cherries, strawberries, pineapple, etc.
Let bread dough thaw. Knead for 1 minute. Grease a 9 x 13-inch pan. Sprinkle pecan halves or walnuts in bottom of pan evenly. Roll 1 loaf of bread into little balls and lay evenly in pan. Blend vanilla pudding, butter and milk and pour over balls. Sprinkle with brown sugar and cinnamon. Roll second loaf into little balls and press into mixture. Cover with plastic wrap and let stand for 2 hours to rise (warm place). Bake at 350° for 20 minutes.
Sift 8 cups flour in large mixing bowl. Add sugar, salt and yeast. Stir well. Use tap water as hot as it comes from the tap. Add water, oil and beaten eggs all at once. Stir well. Then add one more cup flour at a time until dough forms a ball. Do not make dough too stiff. Turn out on floured board and knead until elastic. Place in greased bowl. Turn and let rise. Punch down and let rise. Form into desired rolls. Put on greased pans and let rise. Bake at 375° for 25 to 30 minutes.
Combine everything (except butter). Mix well. Reserve 1/2 of cracker crumbs. Spoon rest of mixture into well-greased baking dish. Melt butter. Pour over crackers. Brown and mix. Sprinkle over top of chicken mixture. Cook at 350° until chicken is done and vegetables are tender.
Preheat oven to 400°. Lightly grease muffin tins. Stir mix and sugar together. Mix water and egg thoroughly; add to mix and sugar. Stir until dry ingredients are barely moistened. Batter will be lumpy. Fill muffin tins 2/3 full. Bake until lightly browned, about 20 minutes.
Measure into a sifter the first 4 ingredients. Measure the shortening into a mixing bowl. Stir shortening just to soften. Add dry ingredients and about 3/4 cup of milk. Beat 2 minutes. Add eggs and remaining milk and beat 1 minute longer. Bake in moderate oven.
Mix chopped green pepper and celery in ground beef. Add basil, oregano and salt. Mix thoroughly. Mix in tomato sauce and teriyaki sauce. After thoroughly mixed, make into loaf. Place in square baking pan. Place in preheated oven at 350° for about an hour or more.
Mix all ingredients together and pour into greased baking dish. Bake at 350° for 1 hour.
Place berries in pie shell. Mix next 3 ingredients. Add next 2 ingredients. Pour mixture over berries and allow to settle to bottom. Mix last 3 ingredients. Mixture should be crumbly. Spread over top of pie. Bake at 300° to 325° for 45 minutes or until brown.
Cook hamburger until light brown, stirring frequently. Add onions and green pepper. Cook until tender. Add soup, water and tomatoes; add salt to taste. Cook until bubbly. In a large casserole dish, put layer of taco chips, then hamburger mixture. Repeat until all ingredients are used. Top with cheese and heat in 350° oven until cheese is melted.
Cook mixture 10 minutes. Add 1 pound sliced or chopped beef. Cook on low for 1 hour. Serve on buns.
Brown onion in fat. Add meat and cook slowly, stirring occasionally. Add remaining ingredients. Simmer until meat is tender and flavors are blended, about 40 minutes.
Pour boiling water over tapioca pudding and orange jello. Place in refrigerator until thick. Mix once in a while. Drain oranges. Fold in oranges and Cool Whip. Mix well. Keep refrigerated.
Mix apples with lemon juice in a large bowl. Add rest of ingredients. Mix lightly. Makes approximately 8 servings.
Put 2 teaspoons oil in small iron skillet; put in 400° oven until skillet is hot. Mix all ingredients well; pour in hot skillet and bake 30 to 35 minutes or until top is golden brown.
Blend all ingredients in blender until smooth. Pour in 8-inch pie crust made of graham crackers. Bake 35 minutes at 350°. Cool.
Peel, cut in halves and core large tart apples. Make a dough as follows: Take 2 1/2 cupfuls of flour, a heaping teaspoonful of baking powder, 1 teaspoonful of salt and sift together. Rub 2/3 of a cupful of lard with the flour. Mix with enough cold water to make a dough easily handled. Divide the dough into 6 parts. Roll each part large enough to enclose half an apple. Press the dough firmly around each piece of apple and bake in a moderate oven. Serve with sweetened cream, flavored with lemon or any preferred flavoring.
Sift the flour and salt together. Cut shortening into the flour mixture until the mixture looks like coarse meal. Add milk slowly until all of the flour is moistened. Roll out pastry thin.
Cream margarine thoroughly; add sugar in 3 or 4 parts, and beat a little after each addition. Add flavor and mix well. Sift flour, measure and then sift 3 times. To creamed mixture, add flour alternately with one egg at a time, beating after each addition. (Begin and end with flour.) Bake in tube pan which has been greased and floured. Bake at 300° or 325° for 1 hour or until done.
Cook syrup, sugar and water to 280° on candy thermometer; add nuts and cook to 300°. Add margarine and soda; stir in gently, but quickly. Pour onto large greased cookie sheet. Spread without using a spoon too much. Cool; break into pieces.
Mix in order given and bake in greased pan in 375° oven for 40 minutes.
Bake at 350° for 60 minutes. Good served with ice cream or Cool Whip.
Combine crushed pineapple, granulated sugar and cornstarch; cook until thick and clear. Cool.
Fix macaroni and cheese as directed on box. Brown meat and drain. Add remaining ingredients. Put in baking dish and bake 20 minutes at 350°.
Cook onion in butter until tender, but not brown; add peas and mushrooms. Stir in sugar, salt, pepper and thyme. Cover and cook over low heat until hot through.
Melt margarine in a large skillet over low heat. Add combined apples, sugar and cinnamon. Cook until apples are tender. Combine eggs, flour, milk and salt; heat until smooth. Heat oven-proof 8-inch skillet or pan in a 450° oven until very hot. Coat skillet with margarine; immediately pour in butter. Bake on lowest rack at 450° for 10 minutes. Reduce heat to 350°; continue baking 10 minutes more or until golden. Fill with apple mixture; top with preserves. Serve immediately. Serves 4 to 6.
Mix all ingredients together. Bake in greased casserole at 375° for 45 minutes. Serve hot.
Preheat oven to 425°. Combine all ingredients and pour into pie shell; bake 15 minutes. Reduce heat in oven to 350°. Bake 45 minutes or until knife inserted in middle comes out clean.
Blend butter and sugar together. Add eggs and mix thoroughly. Sift together flour, baking powder and salt; mix well. Grease and flour rectangle size pan. Spread thick around edges. Pour blueberry pie filling or blueberries on top. Bake 35 minutes at 350°.
Lightly sprinkle roast with salt and pepper. Place on rack in roasting pan. Insert meat thermometer so tip is in center of meat. Roast at 325° until the thermometer registers 170°, about 2 hours.
Cream butter thoroughly. Add sugar a little at a time; cream until light and fluffy. Add eggs one at a time; beat well. Sift flour, baking powder and salt three times. Add flour mixture a little at a time and mix thoroughly. Add flavoring. Chill dough. Roll dough very thin and cut in desired shape. Bake in a 400° oven for 6 to 10 minutes or until slightly browned.
Bring sugar, milk, butter and salt to a boil. Stir constantly; boil for 5 minutes. Remove from heat and add chips, nuts and vanilla. Stir chips until chips are melted. Pour into a greased 8-inch square pan. Chill until firm.
Drain grease from bacon. Combine all ingredients together. Place in refrigerator and serve cold.
Cook Tater Tots half done. Mix hamburger, Tater Tots and 1 can of soup. Cook 30 to 35 minutes at 350°. Pour and spread the other can of soup on top and cook until heated.
Preheat oven to 350°. In large bowl mix brown sugar, white sugar and eggs. Mix well. Add shortening; mix well. Add flour; mix well. Sprinkle in salt, baking soda and water. Mix well. Mix in chocolate chips. Drop by spoonful onto a cookie sheet. Bake 9 to 10 minutes until browned.
Heat oven to 350°. Grease jelly roll pan. Beat sugar, oil, pumpkin and eggs in large mixer bowl. Stir in baking mix, cinnamon and raisins. Pour in greased pan. Bake 25 to 30 minutes until toothpick comes out clean. Cool.