HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the dry ingredients; set aside. Stir together eggs, buttermilk and oil. Add them to dry ingredients; mix well. Fill muffin pans 2/3 full (paper lined). Bake 15 to 18 minutes at 400°. Batter may be stored in refrigerator for 6 weeks. Bake up muffins as needed. Makes 6 dozen.
Grease a 9 x 13-inch dish. Mix ingredients together and pat in pan. Bake at 350° for 20 to 25 minutes. Cool on rack, then refrigerate for 1 hour. Cut into squares or bars. Makes 32 bars containing 118 calories each.
Pour all ingredients into a bowl and with a spoon, stir until well blended. Ready to serve.
On stove melt butter. Add brown sugar. Cook until it begins to get firm; add pineapple. Mix cake mix as directed on box; pour over mixture. Bake for about an hour on 350°.
Thaw package of spinach and squeeze dry. Stir soup mix, 1 1/2 cups sour cream and mayonnaise together until blended. Stir in spinach and water chestnuts, chopped. Cover. Chill 2 hours. Stir before serving. Makes 4 cups.
Use drippings from the meat that you fry, stir flour in and let brown slightly, add salt and the milk (I use a small can of condensed milk, if you want it richer). Stir until thick, if you like a thinner gravy, add more milk, if you want a thicker gravy, use less milk. This recipe has been passed down through several generations. Goes well with venison.
Brown ground beef; drain and return to pot. Add all ingredients, including liquid from the canned vegetables. Cook until rice is done.
Put first 6 ingredients in large bowl; add eggs and mix. Add remaining ingredients. Shape into 1-inch bars. Brush top with egg. Bake at 375° for 16 minutes. Cut diagonally while warm.
Heat oil in large skillet. Add butter or margarine and melt. Add flour and cook, stirring 3 minutes over medium heat. Slowly stir in chicken stock. Increase heat and cook 1 minute. Add garlic, lemon juice and parsley; cook uncovered over low heat for about 5 minutes. Recipe can be held at this point for up to 2 hours. Drain and quarter artichokes. Add to prepared mixture with cheese and capers. Cook uncovered, basting artichokes for about 8 minutes. Meanwhile, cook pasta according to package directions. Drain and toss with hot sauce. Serve with more cheese and chopped parsley.
Cut bread into 3/4-inch slices. Arrange in greased 10 x 15-inch jelly roll pan in single layer. Beat first 7 ingredients together. Pour over bread, coating both sides. Cover and refrigerate 6 hours or overnight. In large skillet, heat oleo; sprinkle bread slices with nutmeg and brown on both sides. Serve with syrup or preserves.
In microwave dish, combine juice, honey, butter, lemon peel, salt and nutmeg. Stir in cornstarch; mix until well blended. Stir in carrots. Cover with plastic wrap. Cook on high 7 to 9 minutes. Stir once. Stir, let stand, covered, 3 minutes before serving.
Day Before: In a small bowl with electric mixer at medium speed, Blend cream cheese until smooth.
Mix all ingredients together. Put in a greased loaf pan. Bake at 350 for 45 minutes to an hour. Note: You may use chives instead of onion and add parsley for color. Serve with white sauce and sliced hard boiled eggs.
Combine flour, wheat germ, sugar, powder, soda and salt in a large bowl. Beat zest, juice, oil and water. Add to dry ingredients and mix thoroughly. Add cranberries and mix. Pour into greased loaf tin. Bake at 350° for 50 to 60 minutes. Turn out and cool on rack.
Slice cake in half. Cream together the cream cheese, sugar and cool whip. Place layer of icing in between layers of cake with half of fruit. Finish putting icing on sides and top of cake. Add last of fruit on top. Chill overnight and keep refrigerated. Remember to slice carefully with serrated knife when serving.
Parcook ziti according to package directions. Drain. Cook tomatoes, onion, salt and pepper, tomato paste, brown sugar, parsley and water for 10 minutes. Arrange like lasagna, layering ziti sauce and cheeses. Top with sauce and Provolone cheese. Bake in a 375° oven for 30 to 40 minutes or until cheese melts.
Comb. pears, peppers, and onions. Mix salt and water and pour over mixture. Use enough water to cover. Let stand overnight. Drain and rinse with fresh water. Comb. vinegar, tumeric, sugar and mustard seed in large roaster. Bring to boil for 5 min. Add pears peppers and onions and cook 15-20 min. Put in sterile jars and seal. Yield 8-10 pints
Mix ingredients, creaming sugar and oleo, then adding eggs and bananas. Add remaining ingredients, mixing well. Pour into 2 layer pans or a 9 x 13-inch pan, well-greased and floured. Bake at 350° for 30 to 35 minutes. Delicious with Cream Cheese Icing.
Mix ingredients and pour into a 9 x 13-inch pan. Take yellow cake mix and sprinkle dry over pumpkin mixture. Press down into pumpkin. Melt margarine and pour over cake mix. Sprinkle nuts on top. Bake at 350° for 45 to 55 minutes.
Mix the sugar and cornstarch together in the saucepan. Add the water and mix a little more. Cook over medium heat, stirring all the time. The mixture should start to boil, then thicken. Takes about 5 minutes. Remove from the stove, cool and pour into plastic or paper cups. Be careful with food coloring since it can stain, but add a little of it to each cup and then a drop of detergent.
Combine all ingredients in stainless steel or glass bowl. Cover and chill at least 4 hours. Serve in chilled cups, mugs or soup plates. Makes 6 servings.
You will also need can opener, microwave, 1-quart casserole with lid, potholders, large spoon and large measuring cups.
Break bread in pieces about size of quarter. Break cheese in bite size pieces. Arrange ham, bread and cheese in several layers of greased casserole dish. Pour margarine over mixture. Beat egg and then add mustard. Add milk to beaten eggs. Mix together and pour over mixture in casserole dish. Let stand a minimum of 3 hours, preferably covered, in refrigerator or overnight.
Boil or bake potatoes; peel and mash well. Mix in butter. Sift flour, sugar, salt and baking powder; add to potatoes. Add milk. Dough should be moist, not sticky.
Sort lentils. Rinse well; drain. In 5-quart Dutch oven, combine all soup ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until lentils are tender but not mushy and meat pulls easily from bone. Remove and discard bay leaves and lemon peel. Remove ham shank; cool. Remove meat from bones; cut into bite-sized pieces. Add meat to soup. Cook until thoroughly heated, stirring occasionally. Yields 6 (1 1/2-cups) servings.
Place oil in very hot skillet or wok. Add chopped vegetables and stir-fry for a few minutes. Add rice; stir well. Sprinkle soy sauce liberally; salt and pepper to taste. Add meat. Stir a few minutes longer. Remove and serve.
Mix pudding like box instructs. Mix in sour cream and Cool Whip. Layer crackers and pudding, ending with crackers. Spread frosting over crackers.
Combine first 7 ingredients in a large bowl, stirring well. Store mix in an airtight container. To serve, place 1 1/2 tablespoons mix in cup, add 1 cup boiling water and stir. Yield: about 50 servings.
Combine all ingredients, using a mixer for smooth consistency. Use for a vegetable dip or a spread for crackers.
Cook rice. Saute onions and celery in margarine. Add cheese, soup, water and broccoli. Mix all ingredients. Bake at 350° for 45 minutes (do not cook before freezing). Can be frozen.
Mix cornmeal in bowl with egg and oil and mix with milk until batter is of spoonable consistency. Heat 1/2 cup oil in frypan until hot. Spoon batter into pan and fry until lightly brown. If onion is desired, mix the onion with the meal, egg and oil. Then proceed with recipe.
Place the fish in a greased 13 x 9 x 2-inch baking dish. Spread with soup. Combine butter and seasonings, mix with cracker crumbs. Sprinkle over fish and bake at 375° for 30 minutes.
Let sausage come to room temperature. Grate cheese. Mix with sausage. Gradually add Bisquick mix and work into sausage and cheese mix. Roll into balls. Bake at 350° for 25 to 30 minutes.
Combine margarine and brown sugar in a medium bowl; add egg substitute. Beat at medium speed of an electric mixer until thoroughly combined. Add vanilla; beat well. Combine flour, baking powder and salt; add to sugar mixture, stirring well. Divide batter in half. Stir cocoa into 1 half; stir peanut butter into other half (peanut butter mixture will be thick). Spoon dollops of each batter alternately into a 9-inch square pan coated with cooking spray. Cut through batters in pan with knife to create a swirled pattern. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and let cool completely on wire rack. Yields 16 brownies.
Set aside the flour. Put the first 5 ingredients into a bowl and whip for 7 minutes. Add flour slowly into mixture and whip for 5 minutes. Bake in oven at 320° for 35 to 40 minutes (use loaf baking pan).
Mix sugar, oil and egg. Then add rest of ingredients. Pour in greased and floured cake pan. Cook 25 minutes in 350° oven.
Combine sugar, cornstarch and nutmeg in a mixing bowl. Add eggs, beating until well combined. Add milk, raisins, rice and vanilla flavor. Pour mixture into greased pan. Put pan in boiling water.
Spread tortilla chips over large platter. In medium saucepan, combine undiluted soup, salsa and 3 tablespoons water. Heat over low heat to simmering, stirring occasionally. Simmer 1 minute. Pour soup mixture over chops and sprinkle with scallions and olives.
Mix the eggs, oil and sugar. Add all the dry ingredients. Add vanilla, zucchini and nuts. Mix well. Grease 2 loaf pans. Fill each with 1/2 of the mixture. Bake at 350° for 1 hour. Let stand 10 minutes. Remove from pan and cool.
Cream shortening and sugar together. Add eggs and mix. Add bananas and mix. Combine all dry ingredients in a bowl. Combine dry ingredients with the banana mixture, a little at a time. Add raisins (boil raisins for a few minutes to soften, cool them, then add to mixture). Add nuts (optional). Bake at 350° for 10 to 12 minutes on greased and floured cookie sheets. Makes 7 to 8 dozen.
Cook hen in salted water until tender. Remove meat from bones. There should be at least 1 quart of stock. Fry onions, celery and pepper in fat from hen. When tender, add mushrooms, eggs, pimento, chicken, some almonds and some stock. Cook noodles according to directions on package. Arrange in a large casserole dish a layer of noodles and layer of chicken mixture. Repeat layers until filled and pour stock over all. Garnish with eggs, olives and almonds. Sprinkle with Parmesan cheese and Worcestershire sauce. Cover and cook for 30 minutes at 350°.
Heat oven to 375°. Mix thoroughly in bowl first 6 ingredients. Mix dry ingredients together. Mix 2 bowls together thoroughly. Work in 12 ounce or 16 ounce package of semi-sweet chocolate chips or M&M's. Drop by rounded teaspoons, 2-inches apart, on ungreased baking sheet. Dough keeps well in refrigerator.
Cook rice and let cool. Parboil cabbage and separate leaves using the largest. Cut ribs off and let cool. Saute onions with 5 strips of bacon, minced, and a pinch of paprika. Mix onions and bacon with ground meats. Thoroughly mix in cooked rice, salt and pepper. Roll cabbage with 1 heaping tablespoonful of mixture in center. Thoroughly drain sauerkraut and spread on bottom of small roaster. Take remains of cabbage head and dice and lay on top of sauerkraut. Place cabbage rolls tightly together on top of diced cabbage, with seam side down. Pour cans of tomato sauce and soup over and enough water to cover. Lay remaining 3 strips of bacon on top. Sprinkle 1 tablespoon sugar over rolls and simmer, covered, in 300° oven for 1 1/2 hours. Uncover and simmer 30 minutes more. Cooking time should not exceed 2 hours. Add more water if needed.
Combine cream cheese and salad dressing, mixing well until blended. Add remaining ingredients and mix well. Place drinking glass in center of serving platter. Dip round tablespoonful of mixture to form ring around glass without touching outer edge of glass. Smooth with spatula. Remove glass. Garnish with chopped parsley or pimento.
Preheat oven to 400°. Grease a small casserole dish. Cook ground beef and onion in skillet. Spread in dish. Top with salsa. In a bowl, beat milk, eggs and baking mix. Pour salsa. Bake 25 minutes. Top with tomato and cheese. Bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes.
Mix cake according to package directions, adding 1 tablespoon coconut flavoring and 1/4 of the package of coconut. While cake is baking, mix together evaporated milk, 4 ounces water, 1 tablespoon coconut flavoring and 1 1/2 cups confectioners sugar. While cake is still hot, punch holes with fork all over cake and pour liquid mixture over cake. After cake has completely cooled, top with Cool Whip and coconut. Keep refrigerated!
Drain fruit. Cut marshmallows in half. Mix pineapple, marshmallows and coconut. Mix in sour cream. When minced, fold in oranges. Chill and serve.
Cream butter with sugar and peanut butter. Add vanilla and egg. Beat until fluffy. Stir in baking soda and salt. Blend in flour and mix until a stiff dough forms. Shape into walnut-size balls. Place on lightly greased cookie sheet. Press with fork crosswise to flatten. Sprinkle with peanuts. Bake at 375° for 10 minutes or until lightly browned. Makes 2 1/2 dozen.
Trim fat from beef. Slice beef lengthwise into thirds. Moisten slices on each side and sprinkle with meat tenderizer, following label directions. With fork, pierce meat at 1-inch intervals to ensure tenderizer's penetration. Then cut each slice, across the grain, into 1/2-inch wide strips. Slowly heat large heavy skillet and melt 1 tablespoon butter. Add just enough beef to cover bottom of skillet.
Cream shortening, butter and sugar. Add eggs, one at a time. Add bananas, coconut, nuts and buttermilk. Sift dry ingredients and add to mix. Bake in loaf pan at 350° for 50 to 60 minutes. Turn out on plate and cover with glaze.
Brown hamburger; drain. Add tomato sauce and water to hamburger. (You can rinse the cans with this water.) Stir in onion soup mix. Simmer for 20 minutes.
Bake chicken (season to taste) in covered dish until tender. Take off cover and pour out excess grease. Spread barbecue sauce on chicken. Bake for 10 to 15 minutes. Turn chicken over and put barbecue sauce on other side. Bake until barbecue is browned or thickened in 350° oven.
Crush bananas. Mix together flour, baking powder, sugar and nutmeg. Add alternately with milk and lemon juice to crushed bananas. Lastly add beaten egg. Drop by tablespoon into deep fat. Drain on paper towel and sprinkle with sugar.
Wash beans; cover with 2 quarts water and soak overnight. Cook slowly until tender. Drain. Place half the beans in an earthenware pot or casserole. Add half of the combined remaining ingredients, adding 1 cup ham broth or chunks of ham. Add remaining beans and seasonings. Cover with bean broth or boiling water. Cover and bake in slow oven at 225° to 300° at least 2 hours. When necessary, add water. One half can or one cup diced tomatoes may be used instead of catsup.
Combine brown sugar dissolved in water, pineapple juice and cranberry juice in percolator. Place cloves, cinnamon and salt in percolator basket. Perk and serve.
Boil slowly for 5 minutes the first four ingredients. Add Soda and stir in well. Pour over Popcorn. Put on a cookie sheet or large pan for 1 hour at 200 degrees. Stir every 10 to 15 minutes.
Grease tube pan. Set aside. Melt margarine and marshmallows in a large saucepan over low heat. Remove from heat. Add remaining ingredients and mix thoroughly. Press into prepared tube pan. Refrigerate 1 hour.
Put all ingredients in blender (except pie filling) . Mix 5 minutes, 2 minutes on puree. Butter glass dish; put fruit on bottom. Pour in mixture. Top with a little cinnamon. Bake at 325° for 1 hour.
Brown onion and meat in butter or margarine. Add salt, pepper, bouillon and water. Simmer 2 hours or until tender. Add additional water as needed. Mix flour with cold water. Stir into gravy to thicken. Bring to simmer. Add sour cream and simmer. Serve on buttered noodles.
Preheat oven to 350°. Mix the first 6 ingredients together, put in large casserole and top with cheese and onion rings. Bake for 30 to 45 minutes.
Dissolve yeast and sugar in water and let sit until bubbly. Combine scalded milk, shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour and cardamon to the cooled milk to make batter. Add yeast and beaten eggs and beat well. Add remaining flour, enough to make a soft dough. Knead lightly and place in a greased bowl. Cover and set in a warm place and let rise until doubled in size (about 2 hours). When light, punch down and shape. Let rise another 1 1/2 hours. Bake at 350° for 20 to 25 minutes (until it sounds hollow when tapped with a wooden spoon). Use 1/2 cup powdered sugar and 1 tablespoon water to make glaze. Spread on top of warm bread.
Grease 2-quart casserole. In a bowl, mix together tuna, soup, celery, mushrooms, onion, soy sauce and water. Place 1/2 can of fried noodles on bottom of casserole. Add tuna mixture. Add remaining noodles. Sprinkle nuts on top. Bake at 350° for 30 minutes.
In a mixing bowl, beat sugar and butter. Add eggs; mix well. Add flour, cocoa and salt. Stir in vanilla and nuts. Pour into a greased 9-inch pie pan. Bake at 350° for 25 to 30 minutes or until almost set. Serve with whipped cream and strawberries, if desired. Makes 6 servings.
Combine first 4 ingredients; rub mixture on roast. Brown roast on both sides in hot olive oil. Add water and next 6 ingredients. Cover and bake at 325° for 3 hours. Remove roast to platter, reserve liquid. Remove bay leaves. Skim fat; measure liquid, return to Dutch oven. Combine 1 to 1 1/2 tablespoons flour and 2 tablespoons water for each cup of liquid, stir well. Stir flour mixture into liquid. Cook over medium heat, stirring constantly until thickened.
Score top of ham and place in 10x6x1 3/4 inch baking dish. Brush on mustard and brown sugar. Pour ginger ale on top. Cover. Microwave, fat side down on medium high for 28 to 30 minutes or until heated thoroughly. Turn over about halfway through cooking. Allow to stand 20 to 25 minutes before serving.
Mix sugar, butter, milk, vanilla, almond extract and egg. Mix flour, baking powder and salt. Add to creamed mixture. Cover and refrigerate at least 4 hours.
Pour peaches with juice in a 9 x 13-inch baking pan. Pour cake mix over peaches and pat down. Slice margarine into pats. Spread checkerboard fashion on top. Bake at 350° for 40 minutes or until golden brown.
Make crumbs by combining flour, sugar, shortening and salt and rubbing mixture between hands. Dissolve soda in hot water and combine with molasses. Pour into pastry lined pie plate. Top with crumbs and bake at 350° for 35 to 45 minutes or until filling is set.
Start 4 1/2 to 5 hours prior.	Saute burger and onion; drain. Put in a large pot and add all the other ingredients. Cook on medium heat until boiling;	reduce heat to medium low and simmer until meal time,	stirring occasionally, taking care not to let it stick or scorch. Serve over cooked spaghetti noodles and have grated American cheese and Parmesan cheese to use as toppings.
Combine all ingredients and mix well. Pour into a greased loaf pan. Bake at 350° for 45 to 50 minutes.
Boil 1 minute. Remove from heat, stir in 16 ounce bag semi-sweet chocolate chips until melted. Spread over coconut mixture on cake. Delicious.
Mix all ingredients. Make to your own consistency. Refrigerate. Will last or keep for 3 weeks. Use on barbecue sandwich or as side dish.
Boil some flour and water. Get it out of the water and smash it with your hands and make them round. Put chocolate chips in. Then you eat them.
Mix all ingredients except nuts. Place nuts on the bottom of a greased 8 x 12-inch pan. Pour mixture over nuts. Bake 1 hour at 325°. Cool and remove from pan. Glaze.
Brown meat, onion & pepper together. Drain & cut cabbage. Layer cabbage, then meat, then cabbage again and pour soup on top. Bake at 350 degrees until cabbage is done (about 25-35 minutes).
Mix as any cake. Bake at 325° for 1 hour and 15 minutes.
Mix and set aside the cocoa mix and red food coloring. Cream shortening and sugar. Add coloring paste and eggs; beat well. Add buttermilk, plain flour, salt and vanilla; mix well. Stir in vinegar by spoon. When well blended, add soda; mix well. Bake in well-greased and floured 8-inch layer cake pans (3). Bake 30 to 35 minutes at 350°. Let cake completely cool before icing.
Melt margarine in large nonstick skillet over medium-high heat. Add pepper. Saut 1 minute. Add remaining ingredients; saut 3 minutes or until vegetables are tender but crisp (avoid overcooking). Yields 6 servings.
Combine chocolate cake mix, oil, sour cream and eggs. Mix well. Add pudding mix and mix well. Stir in chocolate chips. Pour in crock pot and cook on low for 6 hours. When done serve over vanilla ice cream.
Place each chicken breast half between two sheets of heavy plastic wrap and flatten with a mallet or rolling pin. Sprinkle both sides of the chicken with salt and pepper and place breasts in a shallow glass baking dish. Combine the lime juice and oil. Pour over the chicken. Turn breasts to coat. Cover and marinate in the refrigerator for 1 to 2 hours, turning occasionally.
Combine dry ingredients. Add egg and buttermilk. Mix well. Last, add hot oil. Mix and pour quickly into greased 9-inch square baking pan. Bake at 450° for 20 to 25 minutes. Makes 9 servings.
Cover bottom of two 9 x 13-inch pans with crushed wafers. Slice bananas over wafers. Slice ice cream in 1/2-inch slices over bananas. Sprinkle nuts on top. Freeze until firm. Melt chocolate chips and butter together. Add powdered sugar and milk. Cook until smooth and thick, stirring constantly. Remove from heat and add vanilla. Cool. Pour over ice cream when cool and then freeze again. Cover with Cool Whip and freeze. Before serving, sprinkle with nuts and top with cherries.
Wash and season chicken. Fry or bake until golden brown; drain. While chicken is frying or baking, put in Dutch oven type pan the following: soups and water. Add mushrooms, onions, garlic and heat to boiling point. Add cooked chicken and simmer 20 to 30 minutes. Serves 6 people.
Brown rice in small amount of oil. Add onion and stir for 2 minutes. Add water and tomato sauce. Boil 15 to 20 minutes. Don't remove lid for 15 minutes.
Cut up chicken, boil and remove from bones. Saute garlic powder, chili powder, cumin and chicken in a little chicken fat. Set aside.
Pour fruit in a 9 x 13-inch pan. Sprinkle Jell-O over fruit. Sprinkle on sugar. Sprinkle on cake mix. Pour on butter. Pour on water. Bake in preheated 350° oven for 45 minutes.
Peel and seed cucumbers. Cut into strips 2-inches long, 1/4 x 1/2-inch wide. (They can be cut into cubes, 1/2-inch thick, 1-inch squares or 1/4-inch thick circles.)
Melt oleo in 9 x 13-inch pan while preheating oven to 350°. Mix in crackers. Press on bottom; bake for 10 minutes. Cool. Mix pudding, milk and ice cream; pour over crust. Freeze. When frozen, top with Cool Whip and crushed candy bars. Remove from freezer 20 to 30 minutes before serving.
In bowl, combine mayo, sour cream, salsa and parsley. In large bowl, combine potatoes, celery and onion. Add dressing and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour before serving.
Line a 9 x 13-inch pan with foil. In a double boiler, melt the chocolate over hot, not simmering, water. Stir until smooth. Place the peanut butter in a small bowl; gradually beat in the sugar. Add the peanut butter mixture to the chocolate; stir until blended. Set aside to cool slightly. Stir in 3/4 cup of the peanuts; spread the mixture in the foil lined pan. Smooth the top, then sprinkle the remaining 1/4 cup peanuts over the top, pressing lightly into the candy. Chill until firm, then cut into pieces. Yields about 2 cups.
Mix together dry pudding mix and pineapple; fold in Cool Whip. Makes 5 servings.
Spread mayonnaise on chicken. Sprinkle the chicken with cheese. Bake at 350° for 45 minutes to 1 hour.