HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, stir together flour, sugar, baking powder, salt and nutmeg. Stir in butter. Beat together eggs and milk. Blend into mixture just enough to moisten flour. Do not overmix. Fold in banana and chopped nuts. Spoon batter into 12 greased medium-sized muffin tins. Bake at 400° for 20 minutes or until lightly browned. Yields 12 muffins.
Beat eggs, then add sugar, cereal, milk, salt and vanilla, mixing well. Pour into buttered baking dish; dot with small bits of the butter. Sprinkle with cinnamon and nutmeg. Bake at 350° for 1 hour. Makes 6 servings.
Mix all ingredients together in a large bowl; place in a baking pan. Place about 6 large bay leaves on top. Bake at 325° for 1 hour or until done.
Beat egg whites and vanilla until peaks form. Set mixer and beat 15 minutes. Fold in nuts and spoon onto waxed paper on cookie sheet. Bake 45 minutes at 250°.
Mix all dry ingredients. Melt butter; add milk and egg yolks. Add dry ingredients and cook slowly, until thick. Add vanilla. Pour into 8-inch pie shells. Top with meringue. Bake 8 to 10 minutes at 400°. Yields 2 pies.
Mix sausage, noodles, milk, pepper, soup and cheese. Pour in	casserole dish. Top with buttered crumbs. Bake for 30 minutes in a 350° oven.
Mix all ingredients together well. Place in 12 x 18-inch pan, greased well with butter. Bake at 350° for 30 minutes and let cool.
Preheat oven to 400°. Combine flour, sugar, baking powder and salt in a mixing bowl. Cut in peanut butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring until flour is moistened. Place 2 tablespoons of batter in greased, fluted or plain muffin cups. Place 1 teaspoon preserves in center of batter and top with 2 tablespoons more batter. Repeat, making 12 muffins. Bake 15 to 17 minutes.
Cook bacon. Brown deer meat, salt and pepper in grease. Add crumbled bacon. Add onion, bell pepper, Veg-All, Worcestershire sauce, hot sauce and celery. Let cook until done. Add brown gravy mix and beef stew seasoning after everything else is done. Add cornstarch or flour if it is not thick enough. You can use beef bouillon cubes instead of beef stew seasoning. Makes a large pot. May be cooked in a crock-pot overnight.
Preheat oven to 450°. Make pesto sauce according to package directions. In bowl, combine pesto sauce with thawed, drained spinach. Stir in Feta cheese. Spread spinach mixture over crust. Top with shredded Mozzarella. Place pizza directly on oven rack and bake for 13 to 15 minutes.
Saute bacon until crisp, drain, crumble and set aside. Saute onion in margarine. Add zucchini, green beans, salt and pepper and cook until crisp-tender. Stir in crumbled bacon. Serves 6.
In saucepan, blend oleo, flour, salt and pepper together. Add milk, one cup at a time, stirring until sauce is thickened. Add cheese, stirring until cheese is melted. Mix with macaroni. Bake in 1 1/2-quart casserole at 350° for 45 minutes. Sprinkle with paprika.
In a large saucepan, combine the broccoli, potato, onion and diluted broth. Cover and bring to a boil over high heat. Reduce the heat to medium-low and cook until tender (about 6 minutes). In a small bowl, whisk the milk into the flour. Add this mixture to the soup, along with the tarragon, thyme, salt and pepper. Stir constantly until the mixture comes to a boil and is thick (about 7 minutes). Ladle into bowls, and sprinkle with cheese and red pepper.
Combine sugar, cornstarch (or flour) and salt in top of double boiler. Stir in cold milk; cook over boiling water (stirring constantly) until thickened. Cover and cook 15 minutes longer. Stir a little of hot mixture into slightly beaten egg yolks. Add remaining mixture into double boiler and cook for 2 minutes over hot (not boiling) water. Stir constantly. Cool and add vanilla. Pour into baked shell. If desired, cover with meringue and bake at 325° for about 15 minutes or until lightly browned or just before serving top with whipped cream.
Heat oven to 375°. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and spices.
Mix together mayonnaise, milk, green onions, Swiss cheese, jalapeno pepper cheese, flour and eggs; fold in crabmeat. Pour all ingredients into unbaked pie shell and bake at 350° for 45 minutes, or until golden brown. Cool for 15 minutes. Cut into pie slices. Serves 8.
Combine cream cheese and picante sauce in processor. Garnish with green onions. Serve with corn chips. Makes 2 cups.
Boil 4 cups sugar and water 3 minutes; cool. Add orange juice, juice of lemons, pineapple juice and bananas. Mix well. Freeze. When served, add 4 quarts ginger ale.
Mix shortening, sugar and eggs. Sift flour, baking powder and salt. Stir in alternately with milk; mix well and stir in blueberries gently. Put into greased muffin tins or use cupcake liners. Bake at 350° for about 20 to 25 minutes. Makes 12.
Grease 9 x 13-inch baking dish. Mix all ingredients. Pour into dish. Refrigerate 12 hours or overnight. Bake at 350° for 30 to 35 minutes.
Mix flour with just enough water to make a heavy dough. Place this ball of dough in a large bowl and completely cover with water. Let stand overnight. Wash dough under running water until water is nearly clear. If water is completely clear, the gluten tends to be tough. Pull gluten into pieces that are about 4 inches in diameter and very thin. Set aside.
Dip each corn tortilla in hot oil and layer them in the bottom of a 9 x 13-inch casserole dish. Mix the cottage cheese, sour cream, green chilies and black olives together; spread mixture on top of the tortillas. Top with Cheddar and Jack cheese. Cover with foil and bake 1 to 1 1/2 hours at 350°.
Melt butter. Mix with crumbs. Press on the bottom of baking dish. Spread cherry pie mix over crumbs. Whip Dream Whip with sugar and milk. When it begins to thicken, beat in cream cheese. Spread over prepared cherry pie mix. Chill overnight.
Heat oven to 375°. Grease 10 muffin cups. In small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and onions; set aside.
Dissolve Jell-O in boiling water. Set aside to cool. In blender, mix cranberry sauce and sour cream. Slowly add to cooled Jell-O. Add raspberries, then pour into 9 x 9-inch glass baking dish. Refrigerate until firm.
Melt margarine. Add salt and Worcestershire sauce. Pour Chex cereals, nuts and pretzels into large Ziploc bag. Pour margarine mixture over cereal mixture. Seal top of bag securely. Shake bag until all pieces are evenly coated. Transfer mixture to cookie sheet or roasting pan. Bake for 1 hour at 250°, stirring every 15 minutes. Cool and store in airtight container. Makes 10 cups.
Sift flour, baking powder and salt together. Melt margarine and cream into the above; beat in sugar, egg, vanilla and milk. Cream well. Gradually add flour from an extra 1/2 cup flour until dough is stiff enough to roll. Chill well. Place on lightly floured board and roll to 1/8-inch thickness. Cut with lightly floured cookie cutter and place on greased cookie sheet. Prick tops with fork; sprinkle with a little granulated sugar (optional). Bake at 400° for 8 to 10 minutes. Great all alone or with coffee or tea.
Mix creamed butter, sugar, eggs, flour, soda and salt. Crush bananas and add in. Add nuts. Grease bread pan and bake at 350° for 50 to 60 minutes.
Whip eggs lightly. Combine with flour, baking powder, salt and pepper. Add milk. Mix smooth. Add hot sauce. Pour into a 9 x 13-inch greased pan. Sprinkle ham, cheese and broccoli evenly over top. Push below surface to keep from burning. Bake at 350° for 45 minutes. Remove from oven and let cool 10 minutes. Makes its own crust.
Mix sugar and flour together and set aside. Bring to a boil the butter, cocoa, oil and water. Add to buttermilk, soda and eggs. Add flour and sugar. Mix well. Cook at 325° for 40 to 60 minutes. Pour icing over cake while hot. Cook in oblong pan. Leave in pan.
Combine limeade and rum in blender. With blender running, add ice cubes one at a time. Blend until slushy. Garnish with a piece of fresh fruit.
Combine the first 3 ingredients and set aside. In a medium saucepan, combine the brown sugar, cornstarch, egg and vinegar and cook over low heat until thick. Cool the mixture. Combine with the salt, pepper, prepared mustard, cabbage and peppers.
Heat molasses and shortening. Mix and sift dry ingredients and add to first mixture (need not wait to cool). Thoroughly chill, toss on lightly floured board, roll very thin and cut. Handle quickly and do not let get warm. Bake on greased cookie sheet at 375° for 8 to 10 minutes. Makes 4 dozen.
Arrange chicken in lightly buttered 9 x 13-inch pan. Top each breast with a slice of cheese and a slice of ham. Saute mushrooms with 2 tablespoons margarine if fresh. Omit if mushrooms are canned. Spread over chicken. Mix soup with spoon and pour over chicken. Toss dressing with 1/2 cup melted butter and sprinkle over top. Bake at 350° for 50 to 55 minutes until browned. Serve with rice.
Bring water to boiling point. Stir in pudding and jello. Boil about 3 or 4 minutes. Remove from heat and stir in fruit. Put in pan and refrigerate.
Layer fruit in glass bowl in order listed. Combine cream cheese, juice and rind. Mix well. Beat cream until soft peaks form. Gradually add sugar, fold in cream cheese mixture. Spoon over fruit and sprinkle with nuts. Chill.
Mix orange juice, water and lemon juice. Add remaining ingredients and freeze. Thaw 2 hours before serving.
Place cabbage and apple in Dutch oven. Mix remaining ingredients. Pour over cabbage. Place lid on Dutch oven and simmer until tender, about 30 to 40 minutes.
Heat oil and butter to smoke. Add flour; stir to dark red brown. Add vegetables and garlic. Add tomato puree; cook for 10 minutes. Add water and seasonings; simmer for 45 minutes to 1 hour. Chop sausage; saute in large pan. When brown, pour off grease. Add shrimp. When they turn pink, add green onions and parsley. Now, add this to the big pot that has been simmering. Add crabmeat and oyster water. Adjust seasoning. Add oysters to the hot Gumbo at the last minute. Serve over hot, boiled rice. Makes 2 gallons.
First Layer: Mix pretzels, margarine and sugar; spread in a 9 x 12-inch pan. Bake for 10 minutes at 350°. Cool.
In a large saucepan, cook the ground beef, onion, green pepper and garlic until meat is browned and vegetables are tender. Drain. Stir in tomatoes, tomato sauce, tomato paste, undrained mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat. Simmer 30 minutes. Remove bay leaf. Stir in mostaccioli noodles (cooked). Turn half of the meat mixture into 3-quart casserole or 13 x 9 x 2-inch dish, then half of the cheese, remaining meat mixture, then the rest of the cheese. Top with Parmesan cheese. Cover with foil and bake at 350° about 35 minutes. Makes 8 to 10 servings.
Mix peaches with brown sugar and set aside. Mix flour, sugar, salt and cinnamon. Add beaten egg. Spread and pour batter over all. Bake at 375° for 45 minutes.
Preheat oven to 400°. Combine baking mix, cheese and sausage in bowl. Mix well. Shape into 1-inch balls. Place on baking sheet. Bake for 12 to 15 minutes or until brown. Yield: 24 servings.
Roll 1/2 of wafers and sprinkle in bottom of pan or dish (6 to 7-inch). Beat eggs, butter and sugar together with egg beater until very thick and creamy. Spread over wafer crumbs. Whip cream very stiff. Mix nuts and pineapple with cream. Spread over butter mixture. Roll remainder of wafers and sprinkle over top of cream, nuts and pineapple mixture. Top with whipped cream. Chill.
Melt caramels in microwave. Stir until smooth. Warm the cream cheese, then stir into melted caramels. Serve with apple slices. Must be refrigerated.
Cook bacon in butter until crisp. Add onion and carrots; remove bacon. Cook onion and carrots until tender. Add salts, pepper and water; cover and cook 10 to 15 minutes. Combine milk, cream and flour; cook until thick. Add potatoes, bacon, parsley and clams with juice.
Preheat oven to 350°. In a large bowl, stir together the flour, 1/2 cup of sugar and 2 tablespoons of cocoa. Add milk, oil and vanilla. Stir until smooth, then stir in nuts. Turn into an ungreased 8 x 8 x 2-inch baking pan. Combine remaining ingredients, stirring gradually until mixed. Pour mixture over batter in pan. Bake about 30 minutes or until cake tests done. Serve warm or chilled with vanilla ice cream.
Line a 9-inch pie pan with pastry. In a bowl, combine eggs, sugar, butter, flour, lemon juice and rhubarb. Blend thoroughly. Pour into pie shell. Bake in a 400° oven for 50 minutes, or until done.
Mix all together and beat for 5 minutes. Bake for 45 minutes in a 350° oven in a well-greased and floured Bundt pan. Cool for 15 to 20 minutes. Remove from pan.
Cut cucumbers,	tomatoes and cauliflower in bite size pieces. Make a brine of 4 gallons of water and 1 pint salt. Add vegetables and set overnight. In the morning, drain and cook vegetables until tender, not soft.
Cook rice; drain off whatever water is still left on and allow to cool. Whip the cream and add the sugar. Drain the pineapple and mix all ingredients together, mixing lightly. Cover and chill three hours before serving.
Sprinkle pudding mix over pineapple and mix well. Add nuts and marshmallows. Fold in Cool Whip. Refrigerate and serve.
Preheat oven to 350°. Cream butter and beat in sugar. Then add beaten egg yolks, vanilla, mashed potatoes and cocoa. Sift together cinnamon, salt, flour and baking powder. Add dry ingredients to butter mixture, alternately with milk. Add nut meats. Beat egg whites until stiff and fold into mixture. Bake in a flat cake pan for 50 minutes or until done. Cool and frost with fudge frosting.
In a large bowl, tear the cake into bite-size pieces. Set aside. In a mixing bowl, mix pudding according to package directions. Fold in the Cool Whip. Pour pudding mixture over the cake pieces. Top with sliced strawberries. Spread the glaze on top of strawberries. Chill and serve.
Saute first 4 ingredients in 2 to 3 tablespoons bacon drippings. Add to sauteed mixture the rest of ingredients. Bring to a boil and let simmer 15 to 20 minutes. Good with anything.
Combine ground beef, oatmeal, onion, 1/2 cup catsup, milk, eggs, 1 tablespoon horseradish, salt and pepper in large mixing bowl; mix well. Spoon into 10-inch plastic ring mold. Microwave on Roast for 12 to 15 minutes. Let stand for 15 minutes.
Bake cake by box directions. Crumble in bottom of punch bowl. Top with instant pudding mix (made as box instructs). Top with Cool Whip.
Bring water to a boil. Cook fettuccine according to package directions. Drain and put back into a hot pan. In a food processor, process the cottage cheese until very smooth. Add Parmesan cheese, milk, egg substitute, garlic, pepper, nutmeg and salt. Process until very smooth. Add cheese sauce to pasta and place pan over medium heat. Cook 1 minute, stirring.
Mix the cream cheese, lemon juice, tarragon, garlic salt, pepper and shredded cooked chicken together. Make two 6 x 6-inch squares with crescent rolls. Put 1/2 of chicken mixture on each crescent roll square. Bring corners together and pinch shut. Bake in a 375° oven for 20 to 30 minutes, or until golden brown.
Combine 2 cups milk with both boxes of pudding. In separate bowl, mix cream cheese with 1/4 cup milk. It is best to leave cream cheese at room temperature before mixing in order to get all of chunks out. Slowly combine 2 bowls and Cool Whip for final mixture. Grind cookies with mixer and layer cookies, pudding, cookies, pudding, etc., topped with cookies.
Cream well the sugar and margarine. Add eggs one at a time. Beat well after each addition. Add vanilla and flour and mix well. Put dough on greased cookie sheet. Score dough into squares with a knife. In center of each square, spoon pie filling. Bake at 350° for 25 to 30 minutes. You can use any kind of pie filling. We like cherry for this. Refrigerate them after cooled and cut.
Mix everything together and put into large casserole dish. Top with grated Parmesan cheese. Bake, uncovered, at 300° for one hour.
Mix Jell-O with 2 cups of hot water. Stir to dissolve. Mix in cranberry sauce, breaking it up. Mix in pineapple, including juice. Refrigerate to set.
In frying pan, saute a little oil, minced garlic and drained package of spinach. Grease pie plate. Sprinkle with flavored bread crumbs to cover entirely, forming a crust.
Cook bacon and broccoli; chop onions. Pour all in the pie shell. Mix eggs, half and half, salt, nutmeg, both peppers (just a dash). Add cheese. Make a hole in the middle and pour the milk portion over it until it fills the pie. Any leftover, toss out.
Mash 1 cup strawberries. Add enough water to make 2 cups. Mix sugar and cornstarch. Add to mashed berries. Bring to a boil and boil for 2 minutes. Remove from heat. Add butter, lemon and jello. Cool. Mix with strawberries. Pour into pie shell. Chill.
Mix well and pour in well-greased and floured pan. Bake at 350° for 30 minutes.
In a 1 1/2-quart mixer bowl, combine all ingredients except almonds. Beat at medium speed, scraping bowl often, until well blended. Shape mixture into large ball. Roll in toasted almonds. Cover; refrigerate. Remove from refrigerator 1/2 hour before serving. Serve with assorted crackers. Yield: 1 cheese ball.
Brown onion and beef in the margarine.	Add salt, chili powder, catsup, soup and water. Cook slowly, 20 to 30 minutes or until desired thickness.	In the meantime, cook macaroni according to directions.	Place macaroni on platter or individual	plates. Top with chili and serve. Very good served with garlic bread, cheese, carrot sticks, etc.
You will need a large pot, sieve, large bowl, potato masher, old toothbrush, 2 feet square of clean cloth and rubber gloves.
Mix all ingredients. Chill overnight. Before serving, add 3 bananas, sliced.
Preheat oven to 400°. In large mixing bowl, cream together butter and sugar with an electric mixer. Beat in egg and vanilla extract. Add baking powder and flour, one cup at a time, mixing well after each addition. The dough will be very stiff; blend in last 3/4 cup flour by hand. Do not chill dough. Divide dough into two balls. On a floured surface, roll each ball into a circle 12-inches in diameter and 1/8-inch thick. Cut out cookie shapes, dipping cutters in flour before each use. Bake cookies on top rack of oven for 6 to 7 minutes, until cookies are lightly browned. Cool completely on wire racks. Frost and decorate as desired.
Sprinkle the chicken with the pepper and garlic powder. Combine rice, chicken broth and soy sauce in 10-inch skillet. Stir. Place chicken on top. Bring to a boil. Cover and simmer 20 minutes. Uncover and sprinkle chicken with a little soy sauce, then place pea pods on top of chicken. Cover and remove from the heat. Let stand 5 minutes.
Sift flour, baking soda, cinnamon and salt together in a bowl and set aside. In a large bowl beat eggs. Add oil, buttermilk, sugar and vanilla. Mix well.	Add the dry ingredients and blend. Add pineapple, carrots, coconut and nuts. Mix well. Pour into a 14-inch Dutch oven. Bake for 45 minutes. For the first 25 minutes have 14 coals on the top and 12 on the bottom. After 25 minutes remove coals from the bottom and leave 14 on the top for the rest of the time. When cooked, glaze with glaze recipe.
In a blender container or food processor, combine cream of coconut, pineapple, orange juice and rum. If using a processor, process only half of the ingredients at a time. Cover; blend or process until nearly smooth. Pour into a 9 x 5-inch baking dish or a 13 x 9-inch baking dish. Cover; freeze several hours or until firm. Break sherbet into pieces. Place sherbet, half at a time, in a blender container or processor. Cover; blend or process until fluffy or, if desired, place in a chilled bowl and beat with an electric mixer until fluffy. Return pineapple mixture to pan. Cover and freeze at least 4 hours or until firm.
Mix the first 5 ingredients and bake at 350° for 25 to 35 minutes. Cool completely. Spread the jam on the bottom layer of the cake.
Cook instant rice as directed. Add chili and onion. Cook in microwave on medium for 5 minutes or until hot.
Mix ingredients. Heat and season to taste. Tasty and easy on nights you need to eat in a hurry.
Mix together the cake mix, margarine and 1 cup milk. Blend well. Take half of the mixture and press in a 9 x 13-inch cake pan. Bake at 350° for 10 to 15 minutes.
Grind berries and add cup sugar. Let stand 10 minutes or until sugar has dissolved.	Dissolve lemon gelatin with water. Refrigerate until soft in middle, firm on the outside. Blend with Dream Whip until fluffy; add berries and nuts. Pour into bowl and chill until firm.
Melt milk chocolate in double boiler over hot water. Remove from heat. Add marshmallows, pecans and chocolate chips. Stir until coated. Drop by spoons onto waxed paper. Let stand until firm. Store in cool place.
Mix all ingredients together. Cook in double boiler until thick. Pour into pie shell. Top with meringue and brown.
Combine all ingredients in blender jar and blend for 60 seconds. Serve immediately. Yields 1 serving, 350 calories.
Combine salt, flour and sugar in pie pan. Whip the oil and milk with a fork. Pour over mixture in pie pan. Mix with fork or hands until moistened.
Mix brown sugar, flour and butter until crumbly mixture forms. Reserve 1 cup of this for frosting. Add the rest of the ingredients, egg, milk, vanilla, soda, cinnamon and cloves. Beat and pour in greased 13 x 9-inch pan and sprinkle 1 cup of crumbs on top. Bake for 25 minutes at 375°. I bake longer than recipe says. Sour the milk by putting 1 teaspoon of vinegar in it.
Cook frozen vegetables 10 minutes. Slice onion in while cooking vegetables. Drain. Heat soup to thin.
Open crescent rolls; separate into 8 rectangles and press perforations together. Mix other ingredients together. Spread 2 tablespoons cream cheese mixture on each rectangle. Cut diagonally from one corner to other in each direction to form "X." Split "X" down center to form 6 triangles. Fold pointed end of triangle toward wide end. Bake at 375° for 12 to 15 minutes on cookie sheet until golden. Makes 4 dozen. Serve warm.
Mix together the shortening, sugar, eggs, orange juice and rind. Stir in sour milk. Sift dry ingredients together and stir in. Chill 1 hour, if desired. Drop by teaspoon on greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Heat oven to 375°. Beat eggs, sugar, salt, butter and syrup. Mix in pecan halves. Pour into pastry lined pie pan. Bake for 40 to 50 minutes, or until set. Cool before serving.
In bacon grease or oil, cook bell pepper and diced onion until soft. Mix roast beef and mushroom soup with pepper and onion. Top with cheese.
Grease 9 x 13 baking pan with oleo. Layer broccoli cuts on bottom. Mix together chicken soup, curry powder, lemon juice and mayonnaise. Add to this mixture the cut up chicken or turkey. (Great recipe for leftover turkey.) Pour chicken (turkey) mixture over broccoli and spread out evenly. Mix together shredded Cheddar cheese and bread crumbs. Evenly distribute this mixture over top. Put dabs of oleo on top. Bake at 350° for 25 minutes.
Mix sugar, vinegar, and spices together. Pour over vegetables. Let stand 12-24 hours before serving. Will keep in refrigerator for 5-7 days. A good "prepare ahead" when expecting company.
Combine and mix well. Shape into oval patties. Place in deep dish. Heat 1/2 can cream of mushroom soup, 1/2 cup milk and 1 tablespoon butter and garlic (as desired). Pour over patties. Cover and bake at 350° for 45 minutes. During last 10 minutes, add 2 ounces sliced mushrooms, drained.
Mix all ingredients together. Bake in a greased 9 x 13-inch pan for 35 minutes at 350°. Cool; cut into bars.
Cream shortening; add sugar. Beat in eggs and add salt. Mash bananas with fork; add to mixture. Add soda and flour last. Fold in nuts. Bake at 350° for 40 to 50 minutes.
In large bowl, mix thoroughly 1/2 cup mushroom soup, beef onion soup mix, bread crumbs and egg. In 12 x 8-inch baking pan, firmly shape meat mixture into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off 2 tablespoons drippings and reserve.