HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine banana and next 2 ingredients; add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling 3/4 full. Bake at 425° for 18 to 20 minutes. Remove from pan immediately.
Coat meat with flour. Put in crock-pot. Add remaining ingredients. Turn crock-pot on low and cook for 6 to 8 hours. Enjoy! May need to double if you have hearty eaters.
Saute ground beef in butter. Saute gizzards in separate pan; set aside. Saute onions, celery, pepper and seasonings in remaining butter. Combine with rice and other ingredients. Moisten with chicken broth. Cook 20 to 30 minutes, stirring often.
In blender, combine Jell-O, Cool Whip, lemon juice and cottage cheese. Put in pie crust and add pie filling (if you wish). Put in freezer for 5 minutes, then in refrigerator until ready to serve.
Mix together eggs, sugar, oil and vanilla. In separate bowl, mix flour, baking soda and salt. Add dry ingredients to wet mixture a little at a time. Then add apples and cinnamon. Pour into a greased and floured large tube pan. Bake at 350° for 75 minutes or longer.
In a small bowl, combine raisins and brandy or apple juice. Let stand 10 to 15 minutes. Grease 12 (2 1/2-inch) muffin cups, or line with paper bake cups; set aside. In a large mixing bowl, stir together the flour, baking powder, apple pie spice, baking soda and salt. Make a well in center of ingredients. In another bowl, combine eggs, applesauce, melted margarine or butter, brown sugar and the raisin mixture. Add the egg mixture all at once to the well in the flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400° oven for 20 to 25 minutes, or until golden. Remove muffins from pan; cool slightly on a wire rack. Serve warm. Makes 12.
Simmer ground beef, onion and bell pepper. Add water and vinegar for 30 minutes. Add remaining ingredients and cook on low heat for 15 to 20 minutes. Serve on hot dogs.
Mix together pretzels, margarine and 3 tablespoons sugar. Press into a 9 x 13-inch baking dish. Bake at 350° for 15 minutes. Cool.
Preheat oven to 350°. Into Brown-in-Bag, add 1 tablespoon flour, salt, pepper, paprika, green pepper, onion and tomatoes (no juice) and chicken. Put bag in pan. Blend 1/4 cup flour with tomato liquid. Add remaining seasonings and wine. Pour into bag. Close bag with tie. Make slits in top. Cook 1 hour and 20 minutes. Serve over rice or with potatoes.
Measure the sugar, water, raisins, bacon drippings and spices into saucepan. Bring to boil 5 to 10 minutes. Stir in flour, soda and salt. Drop by spoonfuls onto cookie sheet. Bake at 375° until done and nicely browned. These are very good.
Mix and pour over opened bag of frozen potato wedges. Shake well to coat all potatoes.
Beat eggs, sugar, flour and margarine together. Add milk and coconut. Add 1 teaspoon vanilla. Bake at 350°. (Makes own large crust.)
Layer in casserole dish 1 cup filling, 1/2 cake mix, 1/2 margarine and 1/2 pecans. Repeat. Bake at 375° for 35 to 40 minutes.
Mix all ingredients together. Bake at 250° for 3 hours. This make one 8 to 10-pound cake.
Combine all ingredients together. Pour in 1 unbaked pie crust. Cook 35 or 40 minutes at 350°.
Put bread in bottom of pan. Add sausage and cheese. Mix in separate bowl; eggs, milk, salt and mustard. Add to sausage and cheese mixture. Set overnight in refrigerator. Bake at 325 to 350 degrees for one hour.
Combine first 5 ingredients in a jar. Cover tightly and shake vigorously until well blended. Set aside.
Combine all ingredients except eggs and butter. Carefully blend in eggs. Turn into buttered 1-quart casserole. Dot with butter. Bake at 350° for 1 hour or until firm.
Mix first three ingredients and spread 1/2 of mixture in 9 x 13-inch cake pan. Bake 6 minutes at 350°. Spread chocolate chips on cake. Melt caramel candies in milk. Spread over cake. Spread remaining cake mix on top and bake 15 minutes. Do not overbake.
Grease 9 x 13-inch pan. Arrange chicken breasts. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Pour butter over crumbs. (Tastier if put together ahead of time giving the flavors a chance to meld. Bake at 350° for 45 minutes. Serves 8.
In skillet, brown hamburger meat. Drain and add garlic salt. In large crock-pot place a single layer of potatoes. Add a layer of onions. Sprinkle 1/3 of peppers on onions. Add a thin layer of mushrooms. Add 1/3 of hamburger as next layer. Spread thin layer of mushroom soup on top of meat. Add water after last layer. Repeat process 3 to 4 times. Cook 8 hours on low heat or 4 to 5 hours on high heat.
Cream together vanilla, sugar and eggs. Add remaining ingredients. Bake at 400° for 15 minutes.
Cook lasagna according to package directions. In a medium bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan cheese and eggs. Mix well. In a 15 x 9-inch pan, layer: 2 cups sauce, 1/2 lasagna, 1/2 remaining sauce, spinach mixture, 1/2 remaining Mozzarella, remaining lasagna and remaining sauce. Cover. Bake at 350° until bubbly (45 minutes). Uncover. Top with remaining Mozzarella and parsley. Bake 15 minutes. Let stand 10 to 15 minutes before cutting. Makes 12 to 15 servings.
Place Jell-O packs in boiling water. Add berries, pineapple and bananas. Pour half of mixture in mold. Let set until firm with remaining half mixture sitting at room temperature. Spread nuts and sour cream on mold, then pour remaining mixture and allow to set.
Mix all ingredients well. Drop by spoonfuls on greased cookie sheet. Bake 12 to 15 minutes in a 350° oven. Ice while warm. Makes 6 dozen.
Combine sugar, syrup and water; cook to 240°. Add peanuts and cook to 300°, stirring occasionally. Add margarine, salt and soda. Stir well and pour on a greased marble slab or cookie sheet. Stretch or pull until thin. This must be done quickly. Cool and break in pieces.
Sift flour, sugar, baking powder and salt together. Set aside. Beat eggs well. Mix in remaining ingredients. Blend in dry ingredients.
Melt margarine or butter in saucepan. Add brown sugar and corn syrup. Boil to 238° or soft ball stage (mixture forms a soft ball when dropped into glass of cold water and scooped out with a fork), approximately 16 minutes. Pour over popped corn. Stir until every kernel is coated. Sometimes I add salted peanuts along with popcorn for Cracker Jacks.
Butter 1 (9-inch) deep foil cake pan. Pour apple pie filling in pan. Mix oats, margarine, brown sugar, flour, nuts and cinnamon together. Mixture will be crumbly. Spread on top of pie filling. Bake at 350° for 35 minutes or until brown on top.
Combine all ingredients, creaming the butter and sugar first. Add peanut butter chips. Spread in 9 x 13-inch pan. Sprinkle chocolate chips on top. Bake at 350° for 30 minutes.
Put oleo into boiling water. Add flour and stir until all gathers together. Don't burn! Let cool, then add one egg at a time, beating well with mixer after each egg. Grease a 9 x 13-inch pan well and put mixture on bottom and up sides to form a shell. Use well-greased hands or the back of a wet spoon. Bake at 450° for 10 minutes and then 400° for 10 to 15 minutes.
Make batter. Empty muffin mix into ungreased 8 or 9-inch glass or plastic baking dish (not metal). Break lumps with fork. Add egg and water. Stir with fork until blended. (Batter will be slightly lumpy.) Drain berries. Place berries in a strainer and rinse thoroughly with cold water. Add to batter. Place dish in microwave on inverted plate. Cook on High 7 to 8 minutes, rotating dish 1/4 turn every 2 minutes for even baking. Remove from oven (cake is done when only slightly moist on top). Add topping. Sprinkle contents from topping packet plus 2 tablespoons brown sugar over cake. Cook 1 minute on High. Let stand 10 minutes.
Cut dates or candy in small pieces. Add to flour and salt. Add remaining ingredients and mix well. Spread in 9 x 13 x 2-inch greased pan. Bake at 325° about 45 minutes. Cool in pan. Cut in 1 x 3-inch bars. Dust with powdered sugar.
Mix oleo, powdered sugar and vanilla well. Add flour, salt and chopped nuts. Roll into balls. Bake on greased cookie sheet 10 to 12 minutes at 400°. Roll in powdered sugar while hot. Cool 10 minutes. Roll in powdered sugar again.
Simmer chicken in water until tender. Remove, cool and shred. Boil broth until decreased to 1 cup. Add onion, celery, carrots and mushrooms. Simmer for 10 minutes. Gradually stir in milk. Add chicken and sprinkle on cheese sprinkles until desired cheesy flavor suits you. Serves 4. Has 86 calories and 6.5 g fat.
Preheat oven to 425°. Combine soup, milk, corned beef, cheese, onion and noodles in a 1 1/2-quart greased casserole. Top with potato chips. Bake 15 minutes or until bubbly hot.
Mix together the oleo, flour and 1/2 cup chopped pecans. Press into cooking dish. Bake at 350° for 20 minutes; cool completely. Mix together the cream cheese, powdered sugar and 1 cup Cool Whip; spread evenly over the crust. Mix chocolate pudding mix and milk according to package directions; spread over the second layer. Top with Cool Whip and pecans.
Grease and flour a 9 x 13-inch pan. Put 1 cup chopped nuts and 1 cup coconut on bottom of pan. Prepare 1 box German chocolate cake mix as directed and pour over nuts and coconut.
Mix sour cream, whip cream and jello together. Drain fruit out of can. Pour fruit out of can. Pour in fruit and pecans. Chill 30 minutes.
Spread cream cheese over a slice of ham. Put whole pickle on one end of ham and roll it up. Hold it with toothpicks and slice in 1 inch slices or smaller as desired.
Cut steak into 1/4-inch thickness. Sprinkle with meat tenderizer. Brown in 2 tablespoons butter, then add the bouillon. Simmer 30 minutes. Blend in green peppers and onions. Cook 5 minutes longer. Add soy sauce, 1/4 cup water and cornstarch. Let thicken. Also add another 1/2 cup bouillon. Add tomatoes. Serve over cooked rice.
Mix flour with dry ingredients. Cut in butter. Add raisins and caraway seed. Make a well and add enough buttermilk to make soft dough. Knead on lightly floured board for about 5 minutes. Shape into round loaf. Place on lightly floured baking pan and cut cross on top. Bake at 400° for 50 minutes (should sound hollow when bottom is tapped).
Mix all ingredients and freeze in mold. Can pour into a covered plastic bowl and freeze, then serve from the container and re-freeze the remainder.
In a small bowl, combine egg, milk and pepper. In another bowl, stir together cracker crumbs, Parmesan cheese and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12 x 7 1/2 x 2-inch baking dish with nonstick spray coating. Arrange eggplant in dish.
Mix all together and put in pot. Cover and boil until cabbage is tender. Even better as a leftover.
Brown chicken and margarine in skillet. Add mushrooms. Cook until lightly brown. Stir. Add soup, water, parsley, salt and pepper. Cover and simmer 20 minutes, stirring occasionally. Bring to a	boil. Stir in rice.	Cover and simmer 10 minutes or until most of liquid is absorbed.
Pour evaporated milk into small mixer bowl; freeze until ice crystals form around edge of bowl, about 45 minutes. Meanwhile, heat chocolate with water over low heat in saucepan. Stir until chocolate is melted and mixture is smooth. Add sugar; cook and stir until sugar is completely dissolved. Add vanilla. Measure 3/4 cup into a small bowl. Stir in butter and set aside for sauce. Chill remaining chocolate mixture.
Rinse chicken in cold water. Dry with absorbent paper. Cook garlic and pepper in oil in a deep pot. Add chicken and cook, turning frequently until brown. Add onions, tomato puree, mushrooms, parsley, bay leaf, oregano, salt, pepper, wine and thyme. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 hours until chicken is tender. Serve over noodles or rice. Yields 6 servings.
Melt butter. Toss with crumbs. Arrange 1/3 of the crumbs in buttered 1 1/2-quart casserole. Cover with half of the rhubarb and half of the combined sugars and cinnamon. Nutmeg or cloves may also be used. Cover with layer of same and finish with layer of crumbs on top. Cover casserole and bake at 375° for 1/2 hour. Now uncover and bake another 1/2 hour or until rhubarb is done. Serve warm.
Saute vegetables in oleo. Add cream cheese and melt. Add crab meat and season to taste. Serve hot with crackers.
Cook onions in butter in Dutch oven over medium heat, stirring occasionally until onions are tender and begin to brown. Sprinkle with flour. Gradually stir in 1 can broth. Heat to boiling, stirring constantly. Stir in remaining broth, water, wine and Worcestershire sauce. Heat to boiling; reduce heat. Simmer, uncovered, 5 minutes. Place 1 slice toast in each of 6 ovenproof soup bowls or casseroles. Pour soup over toast. Sprinkle with cheese. Set oven control to broil and/or 550°. Broil soup with top 3 to 4 inches from heat until cheese is melted and light brown, 5 minutes.
Heat oven to 350°. Combine flour, cinnamon, baking soda, nutmeg and salt. In another bowl, stir together eggs, sugar, berries, banana, oil and orange peel. Add flour mixture, stirring until combined. Stir in nuts. Pour into a greased loaf pan. Bake at 350° for 60 to 70 minutes. Cool in pan for 10 minutes. Remove from pan. Cool on rack.
Cook beef and onion together until brown. Mix all ingredients, except cheese and Doritos. Spread Doritos in a 9 x 13-inch pan and pour mixture over chips. Sprinkle cheese on top. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. Place fruit in buttered 8 x 8-inch baking dish. Cut crust from bread slices and cut each slice into 5 strips. Place strips over the fruit. In a bowl, mix sugar, flour, egg and butter. Pour over fruit and bread. Bake for 35 to 45 minutes until golden brown. Serves 6.
In saucepan, cook sliced squash and chopped onions until tender in salted water for about 5 minutes. Drain. Combine sour cream and cream of chicken soup. Stir in shredded carrots. Fold in drained onion and squash. Combine stuffing mix and oleo. Spread half of stuffing mix in bottom of large buttered baking dish. Spoon squash mixture over this. Sprinkle remaining stuffing mixture over squash. Bake at 350° for 25 to 30 minutes.
Fry chicken in flour or cook in water until you can pull meat off the bones. Line deep casserole with chicken. Mix other ingredients and pour over chicken. Bake at 300° for 1 1/2 hours. If dry, add water. Cover casserole with foil. Serves 6 to 8.
Layer first 8 ingredients in large glass bowl. Mix in small bowl the mayonnaise and sugar. Cover salad with mayonnaise mixture, coating to seal. Do not toss. Sprinkle grated cheese over mayonnaise. Seal with plastic wrap and refrigerate several hours or overnight. Tastes better when made ahead!! Great for groups and parties!!
Mix ingredients together. Put in glass casserole dish and sprinkle with bread crumbs. Bake for 30 minutes at 350°. Serve hot with crackers.
Preheat oven to 350°. Blend Butter Buds, flour and seasonings over low heat in saucepan. Stir and cook until bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add wine, spaghetti, chicken and mushrooms. Pour in 9 1/2 x 11 baking dish, sprayed with Pam. Sprinkle cheese and bake, uncovered, for 30 minutes.
Pare melon rind; remove red meat. Cut in small pieces and soak overnight in salt and water. In the morning, soak in ice water for 2 hours. Drain carefully and dry between clean towels.
Melt shortening in 9 x 13-inch pan. Combine dry ingredients in one bowl, wet ingredients in a second bowl. Then combine wet with dry, stirring just until moist and pour into pan baking at 400° for 35 to 45 minutes until done.
Heat oven to 300°. Mix crumbs, 1/2 cup sugar and melted butter. Press firmly and evenly in an ungreased 13 x 9-inch pan. In a large bowl, beat eggs until lemon colored. Beat in 1 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake for 30 to 35 minutes, until cream mixture is set. Sprinkle cinnamon on top; cool. Once cooled, spread blueberries on top; chill for 8 hours. Serve with Cool Whip.
Crush cookies and mix with butter. Reserve 1/2 cup for top later. Spread crumbs over bottom of a 9 x 13-inch pan. Slice ice cream and place over crumbs. Top with fudge topping, then put on Cool Whip. Sprinkle remaining crumbs on top. Cover and freeze.
Drain peaches and pour juice into Jell-O and let come to boil. After it cools, pour in peaches (or pineapple), nuts and buttermilk and mix in Cool Whip. Pour into square pan and let set. Different fruit can be used as long as you have the juice.
Grate onion, carrot and cucumber. Drain well. Add vegetables to cream cheese and mayonnaise. Blend well and chill for several hours. Yield: 1 1/2 cups. Serve with crackers.
Mix everything together reserving 1/2 cup pecans. Leave in refrigerator overnight. Shape in a ball and roll in remaining pecans and parsley flakes, if desired.
Combine morsels, butter and corn syrup in medium saucepan. Melt and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Rice Krispies; mix until well coated. Spread evenly in a baking pan. Chill until firm. Cut into small square pieces. Enjoy.
Beat the egg whites until foamy; sprinkle in salt and cream of tartar. Continue beating until shiny and stiff. Beat in sugar 2 tablespoons at a time. Stir in chocolate chips and puffed wheat. Stir in vanilla. Drop in heaping teaspoonfuls on a cookie sheet covered with heavy brown paper. Bake in a slow oven (300°) for 25 minutes. Remove from paper while warm. Cool before storing.
Mix all ingredients together, creaming butter first. Drop cookies on cookie sheet and bake at 350°.
Stir butter, Karo and half of sugar in a 3-quart saucepan over low heat until bubbly. Quickly stir in sugar and vanilla. Remove from heat. Stir until mixture just holds shape. Pour in a greased pan. Cook until candy is lukewarm. Knead until smooth.
Mix together brown sugar and cinnamon. Dip the banana slices into lemon juice, then into brown sugar mixture. Place the remaining sugar mixture into the open side of the peach halves and drop a cherry in the center of the peach. Alternately thread the fruit on skewers using 3 slices of banana, 6 chunks pineapple and 1 peach half per skewer. Place the skewers across a microwave-safe dish with open side of peach half facing up. Microwave on High for 4 minutes.
Mix together flour, salt and shortening, then add mixture of egg, vinegar and water. Makes 4 crusts. Stores well in refrigerator. (I use butter flavor Crisco.)
Arrange all ingredients in a bowl; add dressings and toss all together. Serves 8.
Heat oil in frying pan over medium heat. Add garlic and stir. Add chopped onion to mixture. Add chicken pieces and lightly brown. Do not use high heat or onion and garlic will scorch and taste will be poor. When chicken is browned, add can of crushed tomatoes and stir. Add tomato paste to thicken. Add all seasoning and stir. Lower heat and allow to simmer for 1 1/2 to 2 hours. Serve over pasta of your choice. Yields 4 to 6 servings.
Heat oven to 400°. In skillet, cook beef and onion until beef is browned and onion is tender. Stir in soup, water, pepper, macaroni and 1/2 cup cheese. Spoon mixture into 1 1/2-quart casserole dish and put remaining cheese on top. Bake 25 minutes or until hot and bubbling.
In a large pan, heat the butter and in it cook the mushrooms and onion, stirring often, until the onion is translucent. Stir in the flour and over gentle heat, cook the mixture for a few minutes.
Bake pie crust at 350° for 10 minutes. Mix cream cheese and sugar; add chocolate, pecans and coconut. Whip cream; fold into mixture. Pour into pie crust. Chill overnight.
Coarsely chop cranberries, apple and orange in food grinder or food processor. Stir in sugar, salt and cinnamon; set aside. Cook raisins and apricots in 1/2 cup water over medium heat until raisins are plump (about 5 to 10 minutes); drain. Stir raisins, apricots, pecans and liqueur (if desired) into relish. Refrigerate overnight to blend flavors. Store refrigerated; keeps well (about 2 weeks). Makes about 1 quart relish. Serve with poultry or ham.
Layer One: Dissolve lime gelatin water as directed on package. Place in clear bowl or mold. Chill until slightly set. Fold in pineapple and cherries. Allow to set completely.
Layer fruit in a 8-inch or 9-inch square pan. Combine 1/3 cup sugar and cinnamon. Sprinkle over fruits.
Beat eggs with milk. Add flour and salt all at once; beat some more. While preparing batter, heat the oven to 450° and keep the roasting pan in the oven with 1/2 cup beef drippings in it. Pour batter into pan. Bake 25 to 30 minutes. Serve at once.
Fry bacon crisp and set aside. Saut one medium chopped onion in bacon grease. Add 1 finely chopped tomato. Add diced jalapeno to mixture. Let simmer; add beaten eggs, stirring until eggs are done. Serve with tortillas and cheese. Great for camping!
Wash okra. Cut in 1/2-inch pieces. Make a batter of egg and meal (or flour). Dice up onion and saute in small amount of oleo. Set aside. Roll okra in batter. Put onion mixture back on fire. Add okra and cook until golden brown.
Cook hamburger until it loses pink color; add onion and cook until tender. Drain off grease. Salt and pepper to choice. Add can ingredients; stir well. Toss with uncooked noodles and cheese. Turn into 1 1/2 or 2-quart casserole. Cover and bake at 350° for 1 hour.
Brown hamburger and onion; drain well. Add barbecue sauce and brown sugar. Flatten biscuits and place in muffin tins (up the sides). Make sure biscuits are cold. Spoon meat mixture into cups and top with cheese. Bake at 400° for 10 to 12 minutes.
Cook noodles in boiling salted water; rinse and drain. Combine tomato sauce, cottage cheese, basil, salt and onion; blend well. Arrange alternate layers of noodles, American cheese and sauce in a 2 1/2-quart casserole dish. Top with crumbs mixed with grated Parmesan cheese. Bake in a 350° to 375° oven for approximately 25 minutes or until hot.
Mix all ingredients; pour into hot greased pan. Bake at 350° for 40 minutes.
Mix syrup, sugar and peanut butter in large pot. Heat until boiling, stirring occasionally. After mixture boils, add cereal and stir hard until mixed. Spread evenly in greased 13 x 9 x 2-inch pan. Melt chocolate and butterscotch morsels in double boiler or microwave. Stir until well mixed. Spread evenly over cereal mixture. Let cool, then cut into small bars.
Combine cabbage, onion, green and red peppers, carrot and parsley. Toss and mix. Combine the vinegar, sugar, salt, pepper and oil in a jar or shaker. Shake to blend. Pour mixed dressing over slaw. Cover and chill. Gently toss at serving time.
Prepare stuffing according to package directions. Combine the milk and ground beef. Make 5 patties on wax paper. Pat each out to a 6-inch circle. Pat 1/4 cup stuffing in center, fold meat over stuffing and seal. Place in 1 1/2-quart casserole dish. Combine remaining ingredients, and pour over meat. Bake, uncovered, for 45 minutes at 350°. Makes 5 servings.
Mix all ingredients except cabbage together. Stir dressing into cabbage. Mix well. Chill.
Mix all ingredients except chocolate. Melt white chocolate and pour over mixed ingredients. Mix all together, then spread on wax paper or cookie sheet. Once completely cooled, break into little clusters.
Put cottage cheese in a large bowl. Add unbeaten eggs, cut cheese and margarine in pieces. Add flour. Stir. Add spinach (if spinach is defrosted it does not need to be boiled first). Place in greased casserole. Bake at 350° for 1 hour.
Beat eggs and sugar until lemon color, add syrup and melted butter. Fold in pecans and flavoring. Bake at 350° for 55-60 minutes. Do not overbake or underbake. Pie should be light golden brown.
In a large skillet, brown ground beef. Drain fat. Add Manwich, beans and 1/2 can water. Add salt, pepper and chili powder to taste. Add water until it is consistency you like best. We like it thick and spicy. Serve with crackers and bread or cornbread. This is a great meal when you're in a hurry.