HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together flour, oats, baking powder, cinnamon and 1/4 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, milk and honey until mixture is moistened. (Dough will be sticky.) On an ungreased baking sheet, pat dough with lightly floured fingers to a 6-inch circle. Cut into 12 wedges. Bake in a 400° oven for 10 to 12 minutes. Makes 12.
Beat sugar and eggs; add canned pumpkin. Beat well. Add cinnamon, cloves, nutmeg, ginger and salt and beat well. Add milk; mix well. Bake 10 minutes in hot oven (425°) and then bake in moderate slow oven (350°) for 50 minutes.
Cook sausage in a medium saucepan. Combine soup, milk, onions, corn and cooked sausage. Cook over medium heat 5 minutes, stirring occasionally. After 5 minutes, add cheese and hot sauce. Cook until cheese has melted.
In food processor, chop orange (peel and all). Add ginger and garlic. Chop fine. Add all other ingredients and mix well. Marinate chicken or meat 30 minutes to an hour before cooking. Great for the grill!
In blender, blend everything, except the Colby cheese. After the cream cheese mixture is blended, grate Colby cheese. Stir in Colby cheese with the cream cheese mixture. Form into a ball. Roll in mixture of chili powder, paprika (small amount), parsley flakes and nuts.
Grease casserole or baking dish. Lay chicken in bottom and cover with layers of Swiss cheese. Pour soup over cheese. (Do not add water to soup.)
Roll steak in flour and salt and pepper mixture thoroughly. Place steak in pan with hot oil; brown both sides. Simmer for 20 minutes with lid on. Add all remaining flour to pan. Scrape dish off in pan. Add 1 1/2 cups water. Simmer an additional length of time (10 minutes). Gravy will thicken and lumps will come out as stirred.
Slice sausage and brown in oil. Add onions, garlic, carrots and basil. Cook 5 minutes, then add zucchini, tomatoes, bouillon and cabbage and bring to boil. Cover and simmer 1 hour. Add beans and spaghetti and cook 20 minutes. (Noodles should be soft.)
Mix together with hands. Form into tiny balls, size of walnuts. Bake at 350° for 15 minutes on cookie sheets. Serve warm or cold. May freeze for later use after cooking.
Combine mix, eggs, melted oleo and press into 9 x 13-inch pan. Beat together oleo, cream cheese and sugar. Pour over first mixture. Bake 30 to 45 minutes at 350°.
Cut shortening into flour; once moisten with milk. Roll out on floured board and cut. Bake on ungreased baking sheet at 450° for 12 to 15 minutes.
Boil and let cool first 2 ingredients. Add remaining ingredients. Freeze in a 2-quart container. Spoon into a 6 or 8 ounce glass, 3/4 full. Then add 7-Up to fill glass.
Beat eggs. Add next 6 ingredients and mix well. Pour into pastry shell. Bake at 425° for 10 minutes. Place foil over edges of crust and bake at 450° for 10 minutes longer or until set. Let cool on wire rack. Makes 1 (9-inch) pie.
Mix and heat either soup with green beans and pour into a casserole dish. Add remaining ingredients, including beef, if desired, and bake at 350° for 30 minutes. Serves 8 to 10. Season to taste.
In large bowl, mix together lemon juice, lime juice, garlic, thyme, pepper, oregano and wine. Add chicken, turning to coat. Refrigerate for 30 to 45 minutes. Remove chicken from marinade. In large baking pan, arrange chicken in single layer; pour marinade over chicken. Dot with margarine. Bake in a 425° oven for about 40 minutes, basting every 10 minutes with pan juices. To serve, arrange chicken on platter. Spoon juices over chicken; garnish with cherry tomatoes and lemon twists. Makes 4 servings.
*Mother uses Stove Top. Cook first and be own judge as to how much to use, might not need all of it.
Cook until thickened. Pour over sliced sweet potatoes and bake 30 minutes at 350°.
Sift flour, sugar, baking powder and salt together. Stir in corn meal. Combine beaten eggs and milk. Add to flour mixture; blend. Stir in shortening. Pour into greased 8-inch square pan. Bake at 375° for 25 minutes.
Boil Matchiolli until done. Prepare sauce with meat (optional), onion and bell pepper. In a casserole dish, alternate layers of Matchiolli, Mozzarella, Cheddar and sauce. Bake in medium-high oven for 20 minutes or until cheeses melt. Remove from oven; garnish top with Parmesan cheese.
In large microwave-safe bowl, combine popcorn, cereal and nuts. In 4-cup microwave-safe measuring cup, combine brown sugar, oleo, corn syrup and salt. Microwave on High for 1 1/2 minutes; stir. Microwave on High for 45 seconds to 2 minutes or until mixture comes to a rolling boil. Stir in vanilla and baking soda. (Mixture will become foamy.) Pour over popcorn mixture and toss to coat.
Brown ground beef in skillet; drain fat. Add kidney beans, diced tomatoes and chili mix. Season to taste with chili powder. Bring to boil; reduce heat and simmer 10 minutes.
Mix butter, sugar, peanut butter and vanilla. Roll into small balls and chill. Melt chocolate chips. Dip chilled peanut butter balls in chocolate mix. Lay on waxed paper.
Wash the eggplant thoroughly; if the skin is tough, peel it. If not, leave the peeling on; it's better that way. Slice the eggplant into 1/4-inch thick slices. Spread a thin coating of Miracle Whip on both sides and then dip the slices in corn meal. In a heavy skillet, heat 1 inch of oil until water pops when dropped in. Fry the slices until they are crispy and golden brown. Drain on paper towels. Salt and pepper to taste.
Combine undrained pineapple, Cool Whip and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with pineapple juice. Spread 1/3 pudding mix over bottom layer of cake, top with second layer; repeat layering ending with pudding. Chill 30 minutes. Sprinkle with toasted sliced almonds and garnish with pineapple slices. Serves 12 people.
Beat eggs and add brown sugar. Mix in Bisquick, vanilla and pecans and bake in 375° oven until brown on top and it doesn't feel soft.
Cream together butter and sugar. Add one at a time the 4 eggs. Combine soda, dissolved in hot water. Add salt to plain flour; add alternately to sugar mixture with buttermilk. Stir in lemon extract. Bake 1 hour and 15 minutes at 325° in a tube pan.
Mix pecans and egg whites until pecans are sticky. Mix cinnamon and sugar. Add to nuts and stir until well coated. Spread thinly in shallow pan. Bake stirring occasionally at 225° until dry but not brown, 15 to 20 minutes.
Brown meat; drain. Melt cheese with Ro-Tel tomatoes; combine with meat.
Bring sugar and syrup to a boil. Add vanilla and peanut butter. Stir until peanut butter melts. Pour slowly over corn flakes until all are coated. Drop by teaspoonful on waxed paper.
Preheat oven to 350°. In a large bowl, combine all ingredients and beat with electric hand mixer until thoroughly mixed. Pour into greased and floured 9 x 13-inch baking pan. Bake in a 350° oven for 25 to 30 minutes or until toothpick inserted in middle comes out clean. Cool.
Boil milk, butter, cocoa and sugar together for 1 minute. Remove from stove and add the oatmeal, salt, coconut, nuts and vanilla. Mix. Drop by teaspoons onto waxed paper. Refrigerate.
Combine first four ingredients and mix thoroughly. Shape into balls the size of a quarter. Brown on all sides in dry skillet; drain on paper towels.
Mix well. Spoon into greased baking pan. Bake at 400° for 15-20 mins or until golden.
Preheat oven to 450°. Beat together cream cheese and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Blend in butter and orange extract. Turn mixture into spring-form pan and bake 15 minutes. Cool. Refrigerate 2 hours before serving.
Mix dry ingredients, then cut in Crisco and margarine. Add buttermilk. Dissolve yeast in warm water and add to mixture. Knead lightly. Roll out and cut with biscuit cutter. Bake on greased cookie sheet at 450° for about 10 to 12 minutes, or put biscuits on greased cookie sheet, cover and freeze. The night before you need them, uncover and place in cold oven. Let biscuits rise overnight. They'll be ready to bake the next morning.
Mix sugar and cooking oil. Add eggs one at a time, beating well after each one. Add vanilla and dry ingredients to egg mixture alternately with carrots. Add nuts. Beat well. Pour into a greased and floured 9 X 13-inch pan. Bake at 350° until brown.
Combine squash and egg; stir well. Combine flour, cornmeal, baking powder, salt and cheese; stir well. Add squash mixture and onion; stir until blended. Drop by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels.
Cook potatoes, peel and slice. Cube Velveeta. Mix all ingredients together. Put in a 9 x 13-inch pan. Top with crumbled bacon and sliced olives. Bake at 350° for about 25 to 35 minutes.
Beat cream cheese, sour cream, oregano and garlic powder. Spread on the bottom of pie pan (9-inch). Spread pizza sauce on top. Sprinkle with pepperoni, pepper and onion. Bake at 350° for 10 minutes. Remove. Top with Mozzarella cheese and bake another 5 minutes. Dip with nacho or tortilla chips.
Mix all ingredients together and sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes. Spread on party rye or crackers. Serve hot.
Cream sugar and butter. Add eggs and flour, 1/2 cup at a time. Add baking powder; add milk and vanilla. Mix well.
Cook, debone and cut chicken into small pieces. Mix chicken soup with sour cream. Pour over chicken in baking dish. Pour crushed crackers over mixture.
Mix all ingredients together, then put in refrigerator. Before you serve this, form into two logs and roll in nuts.
Reserve 2 tablespoons catsup. Combine ground beef, eggs, oats, soup mix and remaining catsup. Shape into a loaf. Place in crock-pot. Top with remaining catsup. Cover and cook on low 8 to 10 hours (high 4 to 6 hours). Use a 5-quart crock-pot.
Combine Cheez-Its and oleo; spread in 9 x 12-inch baking dish. Combine milk, lemonade and Cool Whip. Pour over crust. Refrigerate.
Mix sweetened condensed milk, Cool Whip and lemon juice. Add mashed strawberries. Pour into two prepared graham cracker pie crusts. Freeze. Take out about 30 minutes before serving.
Brown roast. Add onion soup. Cover and cook over low heat for 2 hours. Add carrots, potatoes, salt and pepper. Cover; cook 1 hour. Remove meat and vegetables. Thicken gravy with mixture of 1/4 cup flour and water. Serves 10 to 12.
Combine vinegar, honey and mustard in screw-top jar and shake to mix well, making Honey Vinaigrette. Place orange, apple and cucumber in bowl of Honey Vinaigrette while preparing lettuce. Pour off vinaigrette into a jar. Toss fruit and cucumber with lettuce. Serve with Honey Vinaigrette. Or divide lettuce, fruit and cucumber among 4 salad bowls and serve with Honey Vinaigrette and nuts.
You can buy Morrison's Bis-Kits mix at Albertson's or you may use 1 1/8 cup Bisquick. Mix all ingredients until smooth. Place in greased 9 x 13 pan. Bake at 350° for approximately 30 minutes.
Mix in order given. Pour into 2 greased loaf pans and bake for 1 hour at 325°.
Place chicken pieces in large pot. Melt butter in large saucepan. Blend in flour; add remaining ingredients. Bring to boiling point, stirring constantly. Pour over chicken. Cover and simmer for 3 hours, stirring occasionally.
Saute onion in melted butter. Add mushrooms, rice, consomme, water, salt and pepper. Pour into greased 2-quart casserole. Cover and bake 1 hour at 350°.
Mix and pour into greased sheet pan. Then shake 1 box dry yellow mix and 1 cup pecan pieces over top. Melt 2 sticks butter and pour over all. Bake at 350° for 45 to 55 minutes.
Mix the first 8 ingredients together and form into a loaf. Place in a 9 x 13-inch casserole. Surround meat loaf with carrots, potatoes and onions. Place the 2 bacon slices on top of the meat loaf.
Mix flour, Crisco and brown sugar; save 1/2 cup to put on top. Combine egg, hot water, Old Barrell and soda. Put on bottom of pie shell. Bake at 350° for 25 minutes, then reduce heat to 325° for 10 minutes or until done.
Mix all ingredients and form into balls. Bake in moderate oven at 400° for 15 minutes.
Place half of the uncooked rolls in the bottom of a small square pan. Place the cheese on top of the dough and pour the praline mustard glaze over the cheese. Place almonds on top of the glaze. Take remaining dough and wrap over the cheese, making a shell. Place in preheated 325° oven and bake for approximately 20 minutes or until roll dough is brown.
Season hamburger meat and make round balls. Place in a baking dish lined with foil and add sliced potatoes, onions and carrots. Sprinkle with salt, pepper and seasoning. Cover with foil and cook in oven at 350° for 30 to 40 minutes. Serves 5 or 6.
Cut round steak into small cube pieces; brown until done and add salt, ground oregano and garlic powder. Add sauce to meat; simmer for 15 minutes.
Mix all the ingredients in a bowl, then shape it in a loaf pan. Bake at 350° for 1 1/4 hours. Serves 6.
Mix jello and hot water well. Add mayonnaise and mix well. Add remaining ingredients. Crumble corned beef and mix well. Pour into greased large Corning Ware pan and refrigerate until firm. Serve with Triscuits crackers.
Melt margarine and mix with sugar and flour. Press mixture into bottom of 9 x 13-inch Pyrex dish. Cook at 250° for 15 minutes. Let cool. Mix Cool Whip and cream cheese. Spread half of mixture over crust. Mix pudding and milk. Pour over crust and cream cheese and Cool Whip in dish. Let set in refrigerator for 15 minutes. Top with remaining Cool Whip and cream cheese mixture. Top with chopped pecans. Chill and serve.
`Put blackberries in a preserving kettle and cook until they are heated through. Divide in half and put half the berries through sieve. Return sieved berries to the kettle with whole berries and add sugar, mandarin juice, lemon juice and mandarin peel. Stir mixture over high heat until it comes slowly to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and immediately stir in liquid pectin, skim foam off with a metal spoon, stirring to prevent fruit from floating. Quickly ladle into hot, sterilized jars to 1/8-inch from top and seal immediately.
Preheat oven to 400°. Grease 1 1/2-quart casserole. Cook sweet potatoes in boiling salted water until done; peel and mash. Stir in all of remaining ingredients except 2 tablespoons of brown sugar. Turn mixture into prepared casserole and sprinkle with remaining brown sugar. Bake at 400° for 30 minutes. Can be made ahead and then baked when needed. Serves 8 to 10.
Cut each zucchini lengthwise into halves, then quarters. In 13 x 9-inch microwave dish or platter, place and stagger each quartered piece. Spread olive oil on each piece; sprinkle onion and garlic powders, oregano and cheese on each piece. Cook in microwave on High for 8 minutes. (Allow 30 seconds for each quarter zucchini.)
Mix in order given leaving blueberries to fold in last. Put in medium paper cups in muffin tins. Bake in 375° oven about 20 minutes. Makes 18 medium size muffins. Dust with powdered sugar and serve hot.
Cook onion and bell pepper in a large iron skillet in small amount of bacon drippings until tender. Add drained beans and all other ingredients. Cook on low to medium heat for about 30 minutes.
Bring kettle of water to full boiling point. Add salt. Add whole potato (unpeeled), onion (cut up) into quarters. Boil 5 minutes. Add haddock (it will go to the bottom of the kettle). Add lemon juice. Boil until haddock rises to the top of the water. Remove haddock - it is ready to eat. Serve with butter or as you would any lobster. Potato and onion edible too!
Wash your hands. Don't wake up dad. Crack eggs into bowl. Add a little bit of the milk and stir with a wire whisk. Ask mom to preheat the griddle. Add the rest of the milk and vanilla. Dip bread in the mixture and throw on the griddle. Go watch cartoons. Mom will do the flipping when brown. Heat syrup in microwave. Put butter and syrup on and wake up dad. Yum yum!
Place wafers in paper cups. Mix the rest of ingredients until light and fluffy. Fill muffin pans 2/3 full. Bake for 15 to 20 minutes at 375°. Cool. Dab with your favorite pie filling (optional).
Beat cream cheese with sugar until fluffy. Blend in other ingredients and pour into pie shell. Sprinkle with pecans.
Wash chilies, remove seeds and pat dry. In a 13 x 9-inch pan, layer 1/2 the chilies, 1/2 the cheeses. Repeat layer, saving 1/2 cup cheeses for top. Beat eggs. Add flour and milk until blended. Pour egg mixture over chilies and cheese. Casserole can be refrigerated at this point, if desired. Bake at 350° for 50 minutes. Spread tomato sauce evenly over top. Sprinkle with cheese and bake 15 minutes more. Cut into squares. Serves 8 to 10.
Mix cake mix, eggs, oil, pudding mix and water in a mixing bowl. Pour batter in greased and floured round cake pans.	Bake at 350° until done according to package directions. Cool.	Split each layer in half. Mix together sour cream, sugar and coconut, blend well. Set aside one cup. Spread the remainder between the layers of the cake. Add the one cup of filling to the Cool Whip. Use this to frost top and sides. Sprinkle with extra coconut and refrigerate 1 to 2 days before serving.
Beat cream cheese in small pieces. Sprinkle dry mix over and mix well. (May be a little sticky. Set in refrigerator for a few minutes if it is.) Then shape into a ball. Roll in coarse black pepper.
Prick sausage all over with fork. Cook in large skillet, turning occasionally, until brown. Remove sausage to drain on paper towel.
Melt together in large pan the oleo and peanut butter. Mix in powdered sugar, brown sugar and vanilla (this gets very stiff and will need to be mixed by hand). Put evenly on cookie sheet.
Beat eggs until foamy; add oil, sugar, vanilla and zucchini. Mix lightly, but well. Add dry ingredients that have been sifted together, mixing thoroughly. Divide batter into 2 greased loaf pans. Bake at 325° for 1 hour.
You also need 24 four-ounce plastic cups, roll of clear plastic wrap and candy garnishes (optional).
Brown ground beef, bacon and onions. Mix with other ingredients. Bake, uncovered, at 350° for 40 minutes.
Boil broccoli until tender. Drain, then melt cheese. Stir in butter, then cream of mushroom. Stir all together, then sprinkle white bread in and 1/2 package of Town House crackers and 1 tablespoon of salt. Stir all together. Put in cake pan for 30 minutes. If you want to, you can take another 1/2 package of Town House crackers and sprinkle over top of casserole and bake all together.
Cook carrots until tender. Cook remaining ingredients 5 minutes and then pour over drained carrots. Chill and serve.
Cut meat into small cubes. Combine with soup, peas and carrots and 2 cups noodles in a 2-quart casserole. Microwave on High, covered, for 6 to 7 minutes. Stir 1/2 way through and at the end. Let stand, covered, 5 minutes; top with remaining 1/2 cup noodles.
Mix all ingredients. Bake at 350° for 20 to 30 minutes until bubbling. Serves 6.
Beat eggs, milk, sifted flour, baking powder and salt mix together. Roll dough on floured board; cut into desired shape. Fry in deep fat until brown. Drain on absorbent paper. This recipe will serve 4 people.
Combine cucumbers, onions and canning salt. Cover with ice, let set 3 hours. Drain juice from cucumbers. Combine sugar, vinegar and spices and bring to a boil. Boil another 5 minutes. Pack in hot sterilized jars; seal. Makes about 6 pints.
Crush Oreo cookies and mix with the melted butter. Press into 9 x 13-inch pan (save enough of mixture to sprinkle on top). Press the ice cream over the cookie base. Cover the ice cream with the fudge topping. Cover the fudge topping with Cool Whip. Top the dessert with the remaining cookie mixture. You may add nuts anywhere you want to. This dessert can be made ahead of time and refrozen until served.
Press crescent rolls into jelly roll or pizza pan. Bake according to package directions. Cool. Mix remaining ingredients and spread on cooled crust. Top with 3 to 4 cups finely chopped vegetables: tomatoes, green peppers, red peppers, green onions, black olives, broccoli, cauliflower, shredded carrots, parsley, chives, radishes. Sprinkle with shredded Cheddar or Longhorn cheese, not too heavy so colors of veggies show through. Refrigerate 1 hour. Cut into hor d'oeuvre-size pieces.
In hot butter in large skillet, brown chicken breasts on both sides. Add onion and garlic; cook 5 minutes. In small bowl, combine flour, salt and pepper. Slowly stir in bouillon cube dissolved in the hot water. Pour over browned chicken. Cook slowly, covered, about 25 minutes or until chicken is tender. Add drained white potatoes and wine. Heat thoroughly. Garnish with parsley. Makes 4 to 6 servings.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour and mix. Stir in milk and water, then add vanilla.
Combine all ingredients except almonds. Spoon into a lightly greased 2-quart casserole dish. Sprinkle with almonds. Bake at 350° for 40 minutes. Serves 6 to 8.
Put half of mixture on top and half on bottom. Fill with lemon; bake at 350° for 25 to 30 minutes.
Brown ground beef with onion, garlic, salt and pepper. When done, drain off fat. Add tomato paste, water, celery, carrots and potatoes. Put lid on and simmer 1 hour and 15 minutes. Stir occasionally.
Use large container. Use slender cukes, sliced thinly, crosswise. Do not peel. Slice bell peppers in approximately 1/2-inch slices. Cut in halves. Put ingredients in container as in the order listed. Do not mix. Cover and refrigerate overnight. Stir or mix after marinating time. May be put in jars. Keep in refrigerator.
Combine all but pineapple and coconut. Beat until smooth. Add pineapple and coconut. Pour in shell. Bake at 350° for 50 to 55 minutes.
Melt margarine. Mix with cornbread dressing. Place 1/2 of it in a 9 x 13-inch pan; spread over bottom. Put chicken (chopped) over dressing. Mix sour cream and soup together and spread over chicken. Spread remaining crumbs over top. Pour 1 cup or more of hot chicken broth over all. Bake at 350° for 20 minutes, or until fluffy.
Brown and crumble hamburger and sausage; drain fat. Cut cheese into chunks and add to skillet. Stir until melted; add seasonings. Spread on party rye bread (you will use almost the whole package). Place on cookie sheets. Place under broiler, not on the nearest rack. Broil for 5 to 10 minutes. Watch, because they brown quickly.
Melt oleo and add other ingredients. Fill onion soup can with mushroom juice and water chestnut juice and finish filling with water; add to casserole. Bake at 350° for 45 minutes.
Trim fat and remove bones from steaks. Pound to 1/2-inch thickness. Sprinkle with salt and pepper. Stir egg and milk into bread crumbs. Add onion, mustard, poultry seasoning and salt. Mix well. Divide stuffing between steaks. Roll up and fasten with toothpicks. Coat with flour and brown in shortening. Remove to a 12 x 8 x 2-inch baking dish. Discard excess fat from skillet. Add water to drippings. Pour over rolls and bake, covered, in a 350° oven for 1 hour or until tender. Serve with Mushroom Sauce.
To use on grill, add 1/4 cup more honey. To spice up, add more red and black pepper.
Mix well first 7 ingredients in order given in a 9 x 12-inch pan. Mix stuffing mix with melted butter and sprinkle over top. Bake at 350° for 30 minutes, until set and lightly browned.
Cream shortening and sugar. Add eggs, 1 at a time. Beat well after each. Add vanilla. Add 1 cup flour at a time. Beat well after each. Spread 3/4 of the dough on greased high-sided cookie sheet (jelly roll pan). Spread pie filling on top. Drop rest of dough on top by big spoonfuls. Spread it around somewhat. Bake at 375° for 30 minutes.
Dice and boil potatoes. Thicken with flour mixture. Add cheeses and sour cream. Add bacon bits or have on sides. You can halve this recipe.
Add ingredients in order; stir after each addition. Pour into large pan or large casserole. Bake at 350° for 1 hour.
Mix. Refrigerate for at least 1 hour. Serve on lettuce leaf with crackers.
Cut off top of bread loaf; hollow out inside. Take insides of loaf and tear in bite pieces. Set aside.
Run off juice from pickles; rinse. Slice pickles into chunks. Boil ingredients (all but pickles). Pour into jars; add 1 teaspoon pickling spice to each jar. Add pickles; store in refrigerator for at least 1 week before eating.