HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients. Stir in water, oil, vinegar and vanilla. Spoon batter into paper lined muffin tins, filling 2/3 full with cream cheese and 1/3 cup sugar. Add egg and salt, beating well. Stir in chocolate morsels. Spoon one heaping teaspoonful of this mixture into center of each cupcake. Bake at 350° for 30 to 35 minutes. Cool 10 minutes in pan before serving.
In large bowl, stir together flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, nuts and raisins.
Grease a 13 x 9-inch pan with butter. Arrange bread slices in one layer in pan. In a large bowl, beat eggs with milk, sugar, salt and vanilla. Pour over bread in pan. Cover with foil and refrigerate 4 to 36 hours.
Place almond bark in microwave 2 minutes and melt. Take out and stir; put back 1 minute. Take out and stir; put morsels in for 2 minutes. Take out and stir in peanuts; place on waxed paper by teaspoonful.
Saute onion in margarine. Add cheese, mushrooms, soup and broccoli. Use in patty shells or as dip.
Dissolve jello in hot water. Add cold water and 7-Up; chill. Add drained crushed pineapple, bananas and marshmallows and chill again. Top with sugar, pineapple juice, flour and egg; cook and cool. Whip Dream Whip and add to sauce. Spread on top of salad.
Preheat oven to 400°. Set aside 6 1/2 dozen whole tortilla chips. Place chips on cookie sheet and top each with about 1 teaspoon beans, some cheese and a jalapeno pepper ring. Bake at 400° for 2 to 3 minutes, or until cheese melts. Serve at once.
Chop shrimp and green onions. Mix all ingredients together. Serve chilled with your favorite crackers.
Spread crescent rolls in glass pie dish to form crust. Brown meat and onions; drain fat. Add taco seasoning and water. Spread meat mixture over dough. Spread sour cream over meat. Sprinkle shredded cheese on top, then add chips. Bake at 350° for 20 minutes. Yields 4 to 5 servings.
Slice cookie dough in 1/4-inch pieces. Place into bottom of ungreased 13 x 9-inch pan. Molding slightly to fit. Bake at 375° for 12 to 15 minutes until done. Cool slightly.
Mix flour and sugar. Add eggs, vanilla, oil and milk. Bake at 375° for approximately 15 minutes in slightly greased muffin tins.
Stir sugar, butter, milk and salt until mixed. Boil 6 minutes after coming to a rolling boil. Stir constantly. Be sure to time carefully. Remove from heat. Add nuts, chocolate bits and vanilla. Stir until almost cool. Pour into buttered pan.
Saute onions in oil. Scramble eggs and cook into a little pancake. Place on chopping board; cool. Stir-fry in oil about 2 minutes the peas, cashews and water chestnuts. Remove. Add rice to oil. Saute in wok; add eggs, vegetables and soy sauce to taste. Heat thoroughly.
Mix together first three ingredients. Cut pound cake into 3 layers. Lay first layer down on serving dish. Place 1/3 of mixture on cake. Place second layer on pineapple mixture. Place another 1/3 of mixture on that layer. Top with remaining layer, then the last of the pineapple mixture. Refrigerate until ready to serve.
Melt margarine, add flour and pecans; mix well. Press firmly into 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Cool.
Beat about 4 minutes. Grease and flour a 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Mix all ingredients in glass dish. Refrigerate overnight or at room temperature for 5 hours. Cook on grill.
Use a mixer to combine all ingredients. Pour into a buttered baking dish. Cover with topping. Bake 40 to 45 minutes at 350°.
Mix ingredients, except meat strips. Place meat strips on skewers and marinate in sauce for 24 to 48 hours (turning every 6 to 8 hours). Barbecue until done.
Bake cake mix according to pkg. directions in two 9 inch round cake pans. When cooled, slice layers in half forming 4 round layers. Combine pineapple, sugar, and corn starch in sauce pan and cook over medium heat until thickened. When cake is thoroughly cooled, place layers on cake plate and put a layer of filling between each layer. Frost with pineapple icing.
You just take your chicken and kill it. Cut it, then cut it into little things. Cook it on 45 hot, then let it cool off. You know it's ready, because it gets cold. Put spices on it. I always eat it when it has spices. Just eat it with your hand.
Stir soup, milk and pepper until smooth. In buttered 1 1/2-quart casserole, alternate layers of potatoes, onion, soup mixture and cheese. Dot top with margarine. Sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake for 15 minutes longer.
Saute onions in butter until well done. Add the following, blending after each addition: crabmeat, breadcrumbs, parsley, garlic and egg. Cook until mixture is thick and smooth. Remove from heat. Add pimento and seasonings. Stuff crab shells. Bake in a 350° oven for 10 minutes.
Brown chops and drain. Mix well the soup and the milk. In a skillet, place chops, sliced onion and soup mix and sprinkle with sage and pepper. Cover tightly and bake at 350° for 1 hour.
Cook broccoli with salt, onion and celery as directed on package; drain. Add rice, soup and cheese. Pour mixture into buttered 1 1/2-quart casserole. Sprinkle buttered bread crumbs on top. Bake at 350° for 30 minutes.
Combine sugar, flour and the unbeaten egg; mix well until all are combined. Add baking powder, salt and vanilla and mix. Stir in apples and nuts. Pour into a greased pie plate and bake 30 minutes at 350°. Serve with whipped cream or ice cream.
Preheat oven to 350°. Grease and flour one cake pan. Dump pineapple in bottom. Dump pie filling on top; add dry cake mix and nuts. Cut butter into chunks and lay on top. Bake 1 hour.
Cook the first 5 ingredients for 10 minutes. Take off fire and add Rice Krispies. Mix. Let cool until cool enough to roll into balls, then roll in coconut.
Mix first 5 ingredients in bowl or pan and warm in microwave until warm. Mix in boiled chicken and pour over chips that are laying in the bottom of a sprayed 9 x 13-inch pan. Bake at 350° for 30 minutes or until most liquid appears to be absorbed.
Mix cabbage and onions in large bowl. Add dressing. Break up noodles in small pieces. Add almonds, sesame seed and noodles just before serving.
Brown meat with onions; drain. Stir in tomatoes, tomato sauce, salt, sugar and garlic. Simmer 10 minutes. Cook noodles as directed on box and drain. When noodles are tender and are still hot, mix cream cheese and sour cream with them. Grease a 13 x 9 casserole dish. Pour small amounts of meat mixture; layer noodles and then grated cheese. Keep layering until pan is full. Bake at 350° for 35 minutes, uncovered.
Pour milk into a bowl and add pudding mix. Beat with a wire whip until well blended (about one minute). Add bananas to pudding mixture, reserving just a few for garnish, and stir gently. Pour mixture into pie shell and spread whipped topping on top of pie. Garnish with remaining banana slices.
Combine sausage, scrambled eggs and potatoes in a bowl and mix. Oil casserole dish. Tear corn tortillas in halves and line bottom of dish. Add layer of sausage mixture and top with cheese. Repeat layering until ingredients are gone. Cover and bake 20 to 30 minutes until cheese bubbles, at 350°.
Heat oven to 375°. Mix together all ingredients, except buns. Put spread on one half of bun. Cover with remaining half. Wrap in foil. Bake 20 to 25 minutes.
Prepare cake according to package directions; cool. Combine boxes of Jell-O and prepare according to package directions. Chill until slightly firm, then spoon over cake. Place oranges over this. Top with whipped cream when serving.
Coat the bottom of an 8 1/2 x 4 1/2 x 3-inch loan pan with cooking spray. Dust with flour and set aside.
Mix flour, margarine and nuts; press into oblong pan. Bake at 300° for 15 to 20 minutes. Cool. Then mix cream cheese, Cool Whip and powdered sugar. Spread over crust. Mix pudding and milk; spread over cream cheese layer. Top with Cool Whip.
Combine all ingredients. Add just enough mayonnaise to lightly cover the ingredients. Chill for 30 minutes.
Tear lettuce into bite-sized pieces. Combine with vegetables, eggs and shrimp. Toss with dressing just before serving. Sprinkle with cheese.
Process jalapeno, garlic and avocado in food processor until finely chopped. Remove 1/4 of avocado mix from processor. Add lemon juice to avocado in processor. Process until smooth. In bowl, mix all of avocado mix and remaining ingredients. Serve as soon as possible with tortilla chips and water!
Mix together all ingredients. Bake in a shallow dish at 300° for 30 to 40 minutes. The longer the dish, the longer the baking time.
Prepare orange juice according to directions. Mix fruit punch, cranberry juice and orange juice in a 6-quart container. Add ginger ale and sherbet before serving.
For 1 gallon of peeled peaches, boil ingredients. Drop peeled peaches in boiling syrup and let come to a full boil. Fill jars. Pour hot mixture over and seal. Chill before serving.
Arrange chicken in shallow pan. Cover with mushrooms. Combine soup, sherry and sour cream. Pour over chicken. Sprinkle paprika on top. Bake at 350° for 1 1/2 hours.
Combine first 6 ingredients in Dutch oven. Cover, boil, reduce to low. Simmer 20 minutes. Add 2 cups chicken and 1 cup noodles. Heat and serve.
Mix all the ingredients together except cranberry sauce, sugar, lemon juice and chili sauce. Shape into balls. Mix the other 4 ingredients together and pour over uncooked meatballs. Cover and bake at 350° for 45 minutes.
Mix all together and place in a 3-quart covered saucepan. Bring to a simmer on top of the stove and then place, covered, in a 300° oven. Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color.
In large skillet, over medium heat, combine first six ingredients, the seasonings, Worcestershire sauce, liquid smoke, water and pork. Bring to boil. Cover and simmer until pork is tender, about 50 minutes. Remove pork to a 9x13 inch pan. Cover and let stand 30 minutes. Keep sauce warm. Using 2 forks, shred pork. Return to skillet and over medium heat cook until heated through, about 10 minutes.
Preheat oven to 375°. Lightly grease 12 x 8 x 2-inch baking dish. In hot butter in large skillet, saute onion until golden. Remove from heat. Stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper; toss lightly to mix well. Layer half the rice mixture in bottom of baking dish, then half of chilies. Sprinkle with half of Cheddar cheese. Repeat. Bake, uncovered, for 25 minutes, or until hot and bubbly.
Blend the cream cheese and sour cream in a small bowl. Set aside. Mash potatoes thoroughly until smooth. Add cream cheese mixture and beat well. Stir in chives. Add salt and pepper to taste. Spread in a 9 x 13-inch buttered pan. At this point potatoes may be covered and put in refrigerator. One hour before serving, dot with butter and sprinkle with Cheddar cheese and paprika. Bake at 325° for 1 hour.
Combine all ingredients, except garlic, in a jar. Cover tightly and shake vigorously. Press a wooden pick through garlic clove. Add to dressing mixture. Cover and refrigerate until thoroughly chilled.
Heat oil in a large pot over medium-high heat. Add the onion and garlic. Saut for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin, salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 30 minutes or until lentils are tender. Makes 6 (1 cup) servings.
Cream butter; add sugar and cream well. Add eggs, one at a time, mixing well after each is added. Alternate sifted dry ingredients with the milk. Add preserves. Pour into 2 greased and floured 9-inch pans. Bake at 350° for 30 minutes or until done.
Clean and cut into 2-inch pieces fresh rhubarb. Mix rhubarb with sugar and flour thoroughly. Add egg and mix again. Pour into unbaked pie shell. Top with second crust or lattice crust. Bake at 425° for 40 to 50 minutes. Cool before serving.
Bake and cook cake as directed on box, using 2 layer pans. Split layers into 2 to make 4 cake pieces.
Beat sugar, butter, eggs and vanilla. Add soda, cocoa and flour. Mix well. Add buttermilk and mix again. Bake at 350°.
Grill on kabobs over medium hot coals for 10 to 15 minutes. Yields 8 to 10 servings.
Combine all ingredients except last 2 and form meat mixture into 40 meatballs using a rounded teaspoonful for each. Brown meatballs lightly in 1 tablespoon of vegetable oil. Cover; cook over low heat for 5 minutes. Drain excess fat.
In a large pitcher or measuring cup, combine the water, Splenda, coffee crystals and vanilla. Stir until the coffee and Splenda are completely dissolved. Pour the mixture through a funnel into a 1.5 or 2 liter bottle. (A clean 1.5 liter wine bottle works fine, so long as you've saved the cork.) Pour in the vodka. Cork and shake well. Yield: 32 servings of 1 1/2 ounces; a standard "shot."
Preheat oven to 400°. Grease twelve 3-inch by 1 1/4-inch muffin cups. In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. In another bowl stir together milk, butter, egg, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Mash 1/4 cup blueberries and stir into batter with a few quick strokes; stir in remaining blueberries and walnuts.
Combine the pudding mix, sugar, coffee and milk in saucepan. Cook and stir over medium heat until mixture begins to thicken. Pour a little hot mixture into egg yolks and stir quickly to blend. Add to mixture in saucepan and continue cooking until mixture comes to a full boil. Chill, then whip cream and fold into chilled pudding. Spoon into souffle cups or a serving dish. Chill until set, about 2 hours. Garnish with whipped cream and shaved chocolate. Serves 8 to 10.
Mix all ingredients well. Cook over low heat until done, then put on hot dog buns. Serves 6 to 8.
In a large mixer bowl, beat sweetened condensed milk, egg yolks and vanilla until well blended. Fold in cookies and whipped cream. Pour into a 9 x 5-inch loaf pan or other 2-quart container. Cover and freeze 6 hours or until firm. Scoop ice into prepared crust. Drizzle with topping. Garnish with nuts. Return leftovers to freezer.
Mix first 3 ingredients. Press thoroughly into greased 9 x 13-inch pan. Mix last 3 ingredients. Pour cheese mixture over first mixture and bake 40 to 45 minutes in 350° oven, or until done (lightly browned).
Chop lemon into quarters and place it into a pot of boiling water. Let the water boil until the lemon breaks up well. Now add your Old Bay. In the same pot, put your cleaned shrimp in. Let them cook about 3 to 4 minutes until they are pink in color. Remove shrimp from water. Chill in the refrigerator and serve with cocktail sauce.
Cut tomatoes, onions and peppers. Mix them. Cover mixture with salt; let stand overnight. In morning, drain off liquid and add vinegar and sugar. Cook about 30 minutes. Pour into clean jars with lids.
Saute onion in margarine. Stir in flour, mustard and salt. Stir until mixed. Stir in milk slowly. Cook 1 minute until sauce thickens. Remove from heat; stir in lemon juice, red pepper and parsley. Drain crab meat; chop eggs and stir crab, eggs and half of cracker crumbs into sauce. Put in baking dish. Sprinkle remaining crumbs on top. Bake at 375° for 20 minutes.
Mix all ingredients together. Drop into a hot, well oiled skillet by spoonfuls. Flatten with spoon to form patty. Brown on both sides.
In skillet or chafing dish, add round steak strips to hot fat; brown quickly. Add water, undrained mushrooms and soup mix. Blend well; bring to a boil. Blend flour and sour cream; add to meat mixture. Cook and stir until thickened (sauce will be thin). Serve over hot, buttered noodles or fluffy rice. Makes 6 servings.
Cream sugar, eggs and oil, then sifted flour. Mix small amount of flour with fruit and add to creamed mixture. Pour into greased and floured pan. Bake at 325° until done.
Combine margarine and dressing mix. Cook chicken until tender and then debone. Butter casserole dish and layer with half the dressing mix. Add chicken and pour soup mixture over this. Top with dressing mix and bake at 350° for 30 to 45 minutes.
Cream together butter, sugar, egg and orange peel. Mix baking soda into sour milk. Add flour and sour milk alternately to creamed mixture, ending with flour. Mix in nuts and raisins. Pour into 8 x 10-inch baking dish. Bake 1/2 hour at 350°. While cake is hot, pour glaze over.
Mix with hands and cream. Spread on pan and pat down. Bake at 375° for 20 minutes. Cool.
Heat oven to 350°. Melt butter. Mix butter, mustard, sugar and minced onions together. Slice dinner rolls in half. Take the top of the dinner rolls off. Spread the mixture on the bottom layer of the rolls. Lay the ham on the mixture, then lay the Swiss cheese on the ham. Put the top of the dinner rolls on and spread the mixture on top. Place in the oven until the cheese is melted.
Mix ground beef and water well before cooking. Mix all ingredients together and cook 30 to 40 minutes. Stir occasionally, then add 2 slices toasted bread, crumbled, for thickness.
Grate potatoes, onion and egg. Then add flour. Mix should be like a pancake batter. If it's not thick enough, add more flour. Pour oil into frying pan. Drop batter with large spoon into bottom. Brown on both sides.
Cream together shortening and sugar. Add eggs, food coloring and vanilla. Sift flour before measuring. Sift cocoa, salt and flour together. Add dry ingredients alternately with buttermilk, starting and stopping with flour. Beat until smooth and creamy. In a separate bowl, mix together soda and vinegar. Fold into batter. Pour into two 9-inch pans that have been greased and lined with wax paper. Bake at 350° for about 30 minutes.
Mix first 3 ingredients on low heat. Add cereal. Cool well. Pour a little of this mixture into a Ziploc bag and add some powdered sugar. Shake to coat. Lay out on wax paper to cool. Add as little or more of sugar as desired.
On wax paper, sift together flour, cornstarch and salt. In large bowl, beat egg yolks slightly. Gradually beat in 1/2 cup sugar. Continue to beat until mixture is very thick and ivory color. Add water and vanilla; beat until evenly blended. At low speed beat in flour mixture, 1 tablespoon at a time, until blended.
Heat oven to 350°. Grease 9 x 1 1/4-inch pie plate. Place all ingredients, except topping, in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth (about 3 minutes). (Or beat in a large bowl on high speed of electric mixer, scraping bowl constantly, for 2 minutes.)
Combine together and add enough milk to make soupy. Bake 2 hours at 350°.
Boil vinegar, water, salt and sugar together for 5 minutes. Mix mustard and flour in a large bowl until smooth. Pour vinegar into mustard and stir. Add peppers and cook 10 minutes. Ready to eat or can. Makes 10 pints.
Amount of each ingredient is your choice. Cook squash until done. Cook ground beef and drain. Mix squash, ground beef and tomatoes together in casserole. Salt and pepper to taste. Cover with cheese. Bake in oven at 400° until cheese is melted or brown. Can also be done with yellow squash.
Mix dry ingredients well. Cut in butter. Add milk while you mix. Put flour on pastry board and roll dough out thick. Cut with biscuit cutter. Bake at 350° for 12 to 15 minutes.
Cook rice as	directed, adding to the cooking water 2 bay leaves. Remove bay leaves after cooking. Saute the onion in butter and add to cooked rice. Add all ingredients and pour in a 13 x 11-inch buttered casserole dish. Bake at 350° for 35 to 40 minutes. Add 1 cup sharp cheese on top and bake again until melted.
Beat eggs until light and fluffy. Add sugar, oil and vanilla. Mix until becomes thick. Add zucchini and stir thoroughly. Sift flour, cinnamon, baking powder, soda and salt. Mix with other ingredients until smooth. Add chopped nuts. bake in 2 greased and floured loaf pans for 1 hour at 350 degrees.
Empty package chipped beef into food processor. Chop well into small pieces; take out half of beef. Lay on separate plate. Put cream cheese, Worcestershire sauce, seasoning and minced onion in with beef in processor. Blend well until smooth. Empty onto beef on plate; cover well. Chill for 30 minutes. Serve with Wheat Thins.
Peel onions and cut a slice from top of each. Reserve tops for use in other recipes. Arrange onions, cut side up, in a shallow 2-quart baking dish. Top each onion with 1 teaspoon of butter and 1/2 tablespoon of cheese. Sprinkle with paprika. Cover casserole and cook at High for 10 to 12 minutes, giving dish 1/2 turn after 5 or 6 minutes.
Use round cake pans (at least 3). Follow instructions on box to make cakes. Mash banana well; add to milk and blend. Add pudding and blend. Frost 3 layers. You can also add coconut or chopped nuts. Keep in the refrigerator!
Combine the first 3 ingredients; microwave on High 15 minutes, stirring halfway through time. Combine remaining ingredients with cooked carrot mixture. Put in greased square baking dish. Top with Pepperidge Farm cornbread stuffing crumbs. Dot with butter. Bake for 20 minutes at 350°.
Preheat oven to 350°. Grease 8-inch spring-form pan. In mixing bowl, blend crumbs, sugar and butter. Press into bottom and sides of pan. Bake for 10 minutes.
Saute garlic, peppers and onions in oil. Brown the chuck. Add rest of ingredients and simmer at least 3 hours. This freezes very well. Is excellent as "Sloppy Joes" and on spaghetti.
Sift dry ingredients. Cream butter and sugar. Add eggs and mix well. Alternately add flour and milk with vanilla added. Bake at 325° for 1 hour and 15 minutes.
Mix together macaroons, sugar and sour cream. Chill several hours to soften macaroon crumbs. Do not stir again or macaroon crumbs will break into small pieces.
Preheat oven to 375°. Combine 1 cup flour, sugar, salt, baking soda and yeast. Heat milk, water and margarine. Add to flour mixture. Beat 2 minutes. Add 1 cup flour and beat. Stir in the rest of the flour. Knead for 8 to 10 minutes. Put in a bowl and grease the top of the dough. Cover; let rise 1 hour. Punch down. Roll in 2 (12-inch) circles. Brush with butter. Cut pie shaped pieces and roll up. Bake 10 to 15 minutes.
Mix first 4 ingredients together. Mix last 4 ingredients together and layer 1/4 in casserole dish. Put 1/2 chicken mixture on top of crumbs, another crumb layer, remaining half of chicken mixture and a last layer of crumbs. Bake at 325° for 30 minutes or until bubbly. This can be frozen for use on one of those nights when it is impossible to cook.
To cook chicken, put enough water in a pan to cover chicken and bring to a rolling boil. Put chicken in pan and cover. Bring back to rolling boil, turn heat off and let pan sit until cool. Place soup, milk and mayonnaise in pan and bring to a boil. Place cooked chicken in baking dish, sprinkle with pepper and put a ham slice and a cheese slice on each breast. Pour soup mixture over chicken and sprinkle with Parmesan cheese. Bake at 400° for 10 minutes.
Form meat into 4 patties. Slice potatoes, carrots and onions. Place over meat. Add salt and pepper. Wrap each serving in aluminum foil. Bake at 350° for 1 hour.
Combine butterscotch bits, cinnamon and milk; heat over low fire until thoroughly blended. Serve in chafing dish over freshly sliced, peeled apple slices.
Mix sugar, flour and salt together. Add the milk gradually to the dry ingredients. Cook in a double boiler, stirring almost constantly, about 10 minutes, until the mixture thickens. Gradually add the slightly beaten egg yolks and cook another 3 minutes, stirring constantly. Add butter and vanilla. Fold in the coconut. Cool, without stirring, for about 10 minutes. Pour into the pie shell. Chill until firm. Serve with whipped cream, if you wish.
Slice carrots. Place in a saucepan of cold water to cover. Salt to taste. Bring to boil, cook about 5 minutes or until just tender. Drain. Combine with honey and lemon juice. May be doubled. Serves 4.
Cream sugar and shortening. Add boiling water. Soften yeast in warm water. Stir into sugar mixture. Add egg. Sift salt and flour and stir gradually into sugar mixture. Cover tightly and place in refrigerator. When ready to use, remove amount desired. Shape into rolls and let rise in a warm place approximately 20 minutes. (Should remain in refrigerator at least 3 hours.)
Mold all ingredients together into a loaf pan and bake 1 hour at 350°.