HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 10 to 12 muffin cups. Combine flour, sugar, baking powder and salt; set aside. In second bowl, beat oil, egg, milk and almond extract until smooth. Add to dry ingredients and mix until only moistened. Stir in poppy seed. Spoon into muffin cups. Bake 30 minutes at 350°, until golden brown.
Mix together and heat tuna, soup and eggs. Put chow mein noodles on bottom. Put mixture on top in 2-quart dish.
Wash, trim and cut green beans into bite-sized pieces. Fill a large pan with 1 inch of water. Bring to a boil and add green beans. Cook for 5 to 8 minutes. Drain. Combine the green beans with all other ingredients. Cover and chill in the refrigerator overnight. Makes 6 servings.
Combine oatmeal, sugar, salt, shortening, molasses and boiling water together. Cool to lukewarm, then add yeast, warm water, raisins and flour. Knead and let rise. Put in pans. Let raise and bake at 350°.
Place the cream cheese block on a plate. Pick over the crab meat to remove cartilage. Place the crab on top of the cream cheese. Pour the chili sauce over the cream cheese and crab. Serve with crackers. Quick and easy.
Preheat oven to 450°. In large plastic bag, combine all ingredients. Toss until coated. Empty into shallow baking dish. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish with chopped fresh parsley, if desired. Serves 8.
Cream the butter and sugar together. Beat in 2 eggs, one at a time, along with the vanilla. Add the remaining ingredients and blend until all is incorporated. Divide the batter among 3 greased loaf pans, approximately 8 x 4 x 3 inches each. Bake in a preheated 350° oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Remove to a cooling rack. When cool enough to handle, remove the loaves from the pans and cool completely on the rack. Wrap in plastic wrap and keep in refrigerator.
Beat together margarine and sugar. Blend in egg, milk and vanilla. Add remaining ingredients and mix well. Drop by rounded teaspoonful onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 3 dozen cookies.
Pour into unbaked pie shell. Bake for 25 to 30 minutes, at 375°.
Bake cake according to directions on box. While hot, punch holes in cake and pour caramel topping on the cake. Pour milk over top of cake. Sprinkle one half of the Heath Bits on top. Let cool completely. Top with Cool Whip and then sprinkle with remaining Heath Bits.
Peel and core apples. Cook in apple cider until apples are soft, approximately 15 to 20 minutes.
Prepare filling in saucepan. Combine rhubarb, berries and lemon juice. Cover and cook over medium heat for 5 minutes. Combine sugar and cornstarch, stir into saucepan. Bring to boil, stirring constantly, until thickened. Set aside.
Mix thoroughly and add tears of joy, sorrow, and sympathy. Fold in four cups of prayers and faith to lighten all other ingredients and raise texture to great heights of character. After flouring this into your daily life, bake well, with heat of human kindness.
In oblong baking dish, heat butter on High in microwave 1 minute or until melted. Cut cabbage up and place in baking dish. Brush the cabbage with butter. Sprinkle with caraway. Cover and cook on High for about 15 to 20 minutes. Let stand 3 minutes, covered, before eating.
Mix together the cornmeal, flour, milk powder, soda and salt. Add the molasses and mix thoroughly. Add the racing, boiling water. Mix quickly so that all the meal and flour will be well scalded. The results will be a soup dough, like cake batter. Grease with oleo 2 one pound coffee cans and fill with batter so that there are at least 1 1/2 inches of air space at the top. Cover with aluminum foil (bright side down) and tie foil on around tops of cans. Place on a rack one inch off the bottom in a large kettle of boiling water which comes 2/3 of the way up the cans. Cover kettle and steam for 5 1/2 to 6 hours. Watch the water level while steaming to maintain the 2/3 coverage.
In medium saucepan, add cocoa, cornstarch and sugar. Add enough milk (about 1/4 cup) to make a paste. Stir until smooth. Slowly add 3 cups of milk; stir after each cup. Cook over medium heat and stir constantly, until it comes to a boil. Take off heat and add vanilla and butter. Put whipping cream on top!
Layer each ingredient in order in a casserole dish. Place in refrigerator to set for at least two hours. Serve with chips.
Mix first 4 ingredients well. Add remaining ingredients. Mix well with beater until well blended. Better if made in advance.
Mix the first 4 ingredients, then pour in mixture of remaining ingredients. Toss until well blended.
Cream butter and sugar. Add eggs one at a time. Sift flour, salt and baking powder 3 times. Add flour and milk to creamed mixture. Add extracts. Divide evenly in 3 greased 9-inch cake pans. Bake in a 325° oven for 25 to 30 minutes, until tester comes out clean. Cool in pan 5 to 10 minutes. Remove from pans and cool on racks. Make sure cake bottom is next to rack.
Mix together all ingredients. Roll into balls. Bake at 350° about 15 minutes.
Combine first four ingredients and cook in heavy saucepan on low heat about 30 minutes, until forms soft ball in cold water. Remove from heat and add butter and powdered sugar. Stir until mixture begins to thicken. Drop by spoonfuls on foil or waxed paper. Cool.
Cream butter and sugars together in large bowl. Add vanilla, oil and egg. Sift together baking soda, cream of tartar and flour and add; then add oats, coconut and Rice Krispies. Drop by spoonful onto ungreased baking sheet. Bake at 350° for 12 minutes.
Mix yogurt, sour cream, onion and chili salsa. Pour enchilada sauce in bowl. Fry tortillas in hot oil until soft. Drain. Add sauce to coat. Place in 9 x 13 pan. Add part cream and cheese; repeat. Pour sauce and seafood. Bake 20 minutes at 325°.
Combine all ingredients and blend with electric mixer. Chill 1 hour. Serve with assorted fruits. Makes 4 cups.
Layer in order as listed, except for mayonnaise, sugar, bacon and cheese. Mix mayonnaise and sugar; cover layers with this, being sure to seal edges. Put grated cheese on top of this with crisp bacon bits (about 8 slices, cooked). Cover dish and refrigerate about 12 hours.
Combine broccoli, carrots and bell pepper in a large nonstick skillet with tight fitting lid. Add water; bring to a boil over high heat. Reduce heat to medium. Cover and steam 4 minutes or until vegetables are tender-crisp.
Dissolve yeast in warm water and let stand 5 minutes. In another bowl, combine flour, baking powder, soda and salt; set aside.
You can use 1 cup chili sauce or 1/2 cup catsup, 1/2 cocktail sauce, etc. or 1 can of Veg-All.
Wash and salt chicken. Combine soups, water and rice in flat casserole. Lay salted chicken pieces on top. Bake in 350° oven for 1 1/2 hours. Serve hot.
Cream butter and sugar together. Add Mazola and mix. Add eggs and vanilla. Sift dry ingredients together. Add to sugar mixture. Roll in small balls and roll in white sugar. Press with glass or fork. Bake at 375° for 8 to 10 minutes. Yields 8 dozen.
Make a batch of this spice mix to use in Sante Fe Skinny Dip, tortillas, soup and Chicken Taco Salad. Save leftovers. Mix to use in any recipe that needs a little zip.
In blender, place ice cream, bananas, syrup, sugar and vanilla. Cover; blend on high speed until smooth. Add ice; blend until well mixed. Garnish with whipped cream, banana slice and cherries if desired. Serve immediately.
In 1 1/2-quart baking dish (Corning Ware), melt butter. Mix milk, sugar and flour together. Pour on top of butter. Do not stir. Drain fruit good, then pour fruit in center. Bake at 350° until top is golden brown and center is done. Center will be a little moist if fruit has not been drained good, but that is okay. This is delicious!
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa; add to creamed mixture. Add buttermilk and salt alternately with flour. Add vanilla. Dissolve soda in hot water; mix with vinegar, holding over bowl, as it will foam! Quickly add mixture to batter. Pour into 3 (9-inch) pans. Bake at 350° for 30 minutes.
Toss the thinly sliced cucumbers with the salt in a small bowl. Chill for 30 minutes or until most of the liquid has drained off. Squeeze the remaining liquid from the cucumber slices and pat dry on paper towel. Place in salad bowl and fold in onion, garlic, vinegar, sugar and cold water. You may garnish with tomatoes and green peppers. May be served plain or with sour cream.
Make pudding as directed. Add sour cream and Cool Whip; mix well. Cut bananas into pudding. Line dish with wafers and alternate until all pudding is used. Crumble a wafer or two and sprinkle over top. Store in refrigerator. Serves 10 to 12.
Bring to boil the sugar and white syrup. Remove from heat, then add peanut butter and butter. Stir well, then add corn flakes. Stir until completely coated. Butter fingers to make a ball shape while mixture is still hot. Place on wax paper until cooled.
Combine pineapple and sugar in saucepan. Bring to a boil stirring often. Remove from heat. Add gelatin. Stir until dissolved. Add buttermilk. Stir until cool. Fold in whipped cream and pecans. Spoon into a 12 x 8-inch dish. Chill until firm. Cut into squares to serve.
Peel avocados and mash with tomatoes; mix remaining ingredients and chill 1 hour.
Combine eggs, onions and tomatoes. Scoop out avocado shells, leaving shells firm; brush with a little lemon juice. Cube avocado pulp and stir in remaining ingredients. add egg mixture and spoon into avocado shells. Sprinkle bacon on top.
Melt shortening and chocolate; add sugar and vanilla; mix well. Add eggs singly, beating after each. Sift together flour, baking powder and salt. Add to chocolate mixture with nuts; mix well. Chill dough several hours. Form into small balls; roll in confectioners sugar. Bake in moderate oven at 350° for 12 to 15 minutes. Makes about 6 dozen.
Cream together butter and sugar until light and fluffy. Add flour, pecans and vanilla. Roll dough into 1-inch balls. Place on greased sheet pan and flatten slightly. Bake at 300° for 45 minutes. Roll in additional confectioners sugar while hot. When cool, roll in sugar again. Yields 25 to 30 balls.
Heat olive oil in large skillet, add butter and melt. Add garlic, stirring to saute and then add juice from clams and bring mixture to boil. Add anchovies and simmer. Reduce liquid to about half, about 10 minutes. Add minced clams and heat thoroughly. Pour over cooked pasta, toss and sprinkle with parmesan cheese.
Mix (by hand) dry pudding mix and pineapple (juice also). Add Cool Whip, marshmallows and pecans. Mix well. That's it!
Melt margarine. Take away from heat. Add cocoa and peanut butter. Gradually add confectioners sugar. Press into a greased 9 x 9-inch pan. Refrigerate 1 hour and serve.
Add flour to stiffen for a drop cookie. Bake at 350° to 375°.
Saute the beef with the seasonings until done. Drain very well. Keep at room temperature. Combine and toss all the ingredients with the dressing.
Cream the sugars, oleo, eggs and vanilla. Sift and add dry ingredients, adding to creamed mixture. Add the remainder of ingredients. Drop by large tablespoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes, or until lightly browned. Makes a huge amount, but recipe is easily cut in half.
Bake cake according to box directions. Let cool and crumble into a large bowl. Slice strawberries and lay half on top of cake. Layer sliced peaches on strawberries. Mix pudding and Cool Whip and put on top of peaches. Place strawberries on Cool Whip.
Stir Jell-O in cottage cheese; add fruit cocktail, then Cool Whip and marshmallows. Stir all together; chill and serve.
Combine all ingredients (EXCEPT bread and dressing) in a slow cooker; mix well. Cover and cook on high 1-2 hours or until heated well, stirring occasionally. Turn to low and keep warm in cooker. Put spread on rye bread slices. Top with dressing if desired.
In a casserole dish, peel and slice potatoes. Place alternating layers of potatoes, cut up hot dogs, slices of cheese, diced onion and mushrooms and add the milk. Bake in a 350° oven until potatoes are soft. Cover with aluminum foil for first 1/2 hour.
Preheat oven to 25 degrees. Cream butter until light and fluffy; gradually add sugar. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with buttermilk. Add remaining ingredients and pour into prepared bundt pan. Bake for 1 hour and 15 minutes or until cake tests done. Yields 12 slices.
Mix first four ingredients in a small deep bowl. Add boiling water. Beat to stiff peaks.
Cook to 230°. Boil without stirring (except occasionally). Cool. Beat until stiff, add nuts. Drop by teaspoon on wax paper.
Cook the squash, cut in slices, in 1-inch of water until tender with 1 teaspoon salt. Drain and mash. Mix together eggs (beaten well), butter, cheese, onion and sugar. Pour in casserole. Cover with crumbs. Bake 20 minutes at 350°. Serves 6 to 8.
Cream sugar and butter. Add one egg at a time to mixture. Then add vanilla, flour, baking powder and salt. Pour into greased and floured pans. Bake at 350° for 45 to 60 minutes.
In large bowl, make several layers of carrots, pepper and onions, alternating each vegetable and salting and peppering each layer. Mix together soup, sugar, vinegar, oil and Worcestershire sauce. Pour over vegetables. Cover tightly and chill overnight.
Mix butter and 1 cup sugar until fluffy. Add eggs, one at a time. Add vanilla. Combine flour, salt and baking powder. Add alternately with milk. Crush 1/2 cup blueberries with fork. Mix in. Fold in 2 cups blueberries. Sprinkle with 3 teaspoons sugar. Bake at 375° for 25 to 30 minutes.
Cut meat into small strips. Marinate overnight in the seasoning mixture, stirring several times. Drain; pat with paper towel. Place meat on shallow pan or on rack or hang by toothpicks. Place in oven at 140° for several hours until meat is dry.
Place clean pig's feet in a pot and cover with cold water. Bring to a rapid boil. Reduce heat and simmer for 4 to 6 hours or until tender. Near the end of cooking time, add salt to taste to the water. Drain pig's feet, put in a gallon jug and cover with heated vinegar. Cover and store for 2 days or longer in refrigerator. You can seal them in the jar and they will keep for several weeks.
Clean the mushrooms and slice in quarters or thirds, according to size. Combine 1 tablespoon salt, vinegar, water, rosemary, a few peppercorns, bay leaves, onion and garlic in a saucepan and bring to a boil. Cook 15 minutes.
Mix all of the last 6 ingredients together well. Fold into the macaroni and cheese mixture. Drizzle about 3 tablespoons margarine or butter over casserole. Sprinkle with Pepperidge Farm stuffing mix (cornbread or herb) or can use crushed Ritz crackers. Bake in a 350° oven for 30 to 35 minutes until casserole is bubbly all the way through.
Add all ingredients in the order listed into a large automatic bread machine and push start. We go through a loaf of bread a day and this recipe consistently rises and bakes nicely.
Chop green tomatoes in blender; beat eggs together with oil and sugar. Add green tomatoes; add vanilla. Beat. Sift together the flour, cinnamon, baking powder, soda and salt. Add fruit and oats to sugar mixture. Gradually add flour mixture and raisins and nuts. Mix well. Grease and flour 4 loaf pans. Fill 2/3 full. Bake for approximately 1 hour in 350° oven. Makes a super moist bread. I like it better than zucchini bread.
Arrange cooked chicken and broccoli in square baking dish. Combine soup, mayonnaise, lemon juice and curry powder. Spread on top. Sprinkle with cheese. Melt butter and mix with bread crumbs and sprinkle on top. Bake in 350° oven for 25 to 30 minutes.
Toss nuts in soy sauce. Bake at 400° for 3 to 5 minutes or until brown and toasted. Cover pan with foil to avoid burning. Mix lettuce, grapes, walnuts and chicken in bowl. Cover with dressing and serve.
Combine sugar, salt and cornstarch in saucepan. Add milk gradually; stir until mixed. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute. Remove from heat; blend in egg yolks. Stir in butter and vanilla, then cool. Pour into cooked pie crust.
Mix dry ingredients. Add water to right consistency. Knead for a few minutes until smooth. Grease enough cookie sheets to hold 2 dozen muffins. Pull off a ball of dough about 3-inches in diameter. Roll around. Place on sheet. Flatten until 1/4-inch thick. Cover; allow to rise 45 minutes. Bake at 425° for 15 minutes. Bake first 7 minutes and turn over for rest of time. Yields 2 dozen.
Grease and flour Bundt pan. Bake at 350° for 30 minutes, then at 300° until done.
Beat eggs slightly. Add sugar, salt, vanilla and syrup. Place 1 cup broken pecan pieces in uncooked pie shell. Pour mixture over pecans. Bake at 350° for 50 minutes.
Saute peppers and onion in 2 tablespoons oil until tender; stir in ham. Combine cornmeal and next 4 ingredients in a large bowl. Make a well in center of mixture. Combine eggs and next 4 ingredients; add to dry ingredients with pepper mixture, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 425° for 15 to 20 minutes or until golden. Remove from pans immediately. Yield: about 2 dozen.
In mixer bowl, beat egg whites, vanilla and cream of tartar at medium speed of electric mixer for about 1 minute or until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating at high speed for about 4 minutes or until mixture forms stiff, glossy peaks. Spread over pie, carefully sealing to edge to prevent shrinkage. Bake at 350° just until meringue turns golden, about 10 to 12 minutes.
Break up bread. Dice onion; add salt, pepper and sage. Add enough water to make moist. Beat eggs. Add to mix. Add enough broth to be moist.
Put margarine, sugar, salt and maple flavoring in large bowl. Beat until light and fluffy. Add flour and blend in.
Mix all ingredients together until smooth. Add chocolate bits to taste. Add 1 tablespoon vanilla. Drop by tablespoon onto baking sheet. Cook at 375° for 10 to 12 minutes.
Preheat oven to 350°. Mix altogether. Put in oblong pan that has been greased well. Bake 20 to 30 minutes.
Mix sour cream and salad dressing. Season chicken breast halves. Spray shallow glass baking dish with Pam. Place chicken in baking dish and pour sauce over it. Cover with foil and bake for 45 minutes in a 350° oven. Uncover and cook about 10 to 15 minutes more.
Mix all together. Grease crock-pot. Cook on low for 3 1/2 hours.
Melt marshmallows in milk and cool. Whip cream and add pineapple, nuts and cherries to marshmallow mixture. Line pan (9 x 12 x 2-inch) with crushed graham crackers and pour mixture over crackers. Cool in refrigerator until served.
Mix all ingredients and refrigerate overnight. Goes well with fruit and vegetables. Good idea for children's lunch boxes.
Brown ground beef; mix in flour and add the rest of the ingredients. Cook in frying pan and let stand on simmer for about 10 minutes. Serve with cooked egg noodles.
Cook rice according to package directions. Meanwhile, brown sausage in skillet. Drain off fat. Combine sausage and remaining ingredients in Pam sprayed 2-quart casserole. Bake at 350° for 1 hour. Yields 6 to 8 servings.
Mix crushed pretzels and melted butter. Bake in a 9 x 13-inch dish for 8 minutes at 400°. Let cool. Beat together cream cheese, sugar and Cool Whip. Pour over pretzels. Mix Jell-O and water. Add thawed strawberries. Pour over Cool Whip.
Mix this all together. Put in casserole dish. Bake in oven at 350° for 1 hour or until potatoes are done.
Mix all as pastry; roll into small balls. Press into small muffin pans with finger.
Mix water, sour cream and cream of chicken soup together. Put chicken breasts in crock-pot. Pour broth over breasts and let simmer 6 to 8 hours.
Cut up all vegetables. Add California blend, thawed. Mix in Ranch dressing. Let sit for 4 hours or overnight.
Heat oil and butter in a large saucepan over medium heat. Add onion; saute 3 minutes. Add carrots and celery; saute 3 minutes. Add caraway seed; cook, stirring, 1 minute. Stir in cabbage, water and brown sugar. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes.
Cook spinach according to package. Drain. Saut onion in butter and add cream cheese and Parmesan cheese. Cook until cream cheese is melted. Add cayenne pepper. Mix in spinach. Put in baking dish. Cook 30 minutes at 350°.
Combine all ingredients and mix well. Shape into 5 patties. Encircle each patty with bacon strip and secure with toothpick (filet mignon appearance).	Place patties on broiler rack and broil 7 inches from source of heat for 6 minutes. Turn over and broil 6 more minutes. I sometimes wrap the bacon around the patty and grill in my George Foreman grill.
Remove stalks from the spinach and coarsely chop. Grate the carrots. Combine spinach with chicken broth and carrots in a 2 to 3-quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat.
In a bowl, mix together ingredients. Stir to mix well. Mixture should be smooth and creamy and ready to use.
Cut cheese into small pieces; place in crock-pot on high setting. Lightly brown beef and sausage; drain off all grease. Pour over cheese that is thoroughly melted. Mix the soups (undiluted) with the tomatoes; heat until soups are runny. Pour into crock-pot with other ingredients. Heat until well blended. Delicious served with chips.
Put first 4 ingredients in a mixer. Add milk, flour, persimmon pulp and baking soda alternately. Pour mixture into a 9 x 12-inch pan. Bake at 300° to 325° for 1 hour. Refrigerate after cooking. Serve cold with sweetened whipped cream on top.
Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups.
Mix together. Pour into a greased and floured 9 x 13-inch pan.
Brown ground beef. Pour off excess grease. Put other ingredients in pot and let simmer for at least 1 hour.
Put all ingredients in a 4-quart pressure cooker. Cook on 10 pounds pressure for 45 minutes. Drain meat and place in baking dish. Separate meat with fork. Mix approximately 18 ounces of your favorite barbecue sauce. Add enough sauce to the meat mixture until it is slightly soupy. Bake 30 minutes in a 350° oven. Serve on sandwiches or as a casserole.
Cream together sugar and butter. Add eggs to creamed mixture, one at a time. Blend well. Add crushed bananas and nuts. Sift flour and soda together; add to mixture. Add 1 teaspoon vanilla. Bake in a well greased and floured loaf pan. Bake at 350° for 45 minutes.
Cook macaroni; drain, rinse and cool. Cut up green pepper, onion and carrots. Mix with macaroni. Mix sugar, vinegar, mayonnaise and Eagle Brand milk together. Add to macaroni. Salt and pepper to taste.
Cut chicken wings in half at joint. Spread in broiler pan and broil about 25 minutes or until browned, turning occasionally. In a small saucepan, heat Tabasco, butter and vinegar. Drizzle evenly over wings. Serve with celery sticks and salad dressing for dipping. Great for appetizers or "Pig Out" for a meal.
Mix all ingredients together. Bake in 2 1/2-quart dish for 1 1/4 hours at 375°. Baking time will depend on the size of the container. Makes 12 generous servings.
Mix together with mixer until well blended. Put into greased and floured sheet cake pan. Bake at 300° or 325° for 1 hour. When firm, but not hard, it is done.
Place fruit in buttered 8 x 8-inch baking dish. Cut crust from bread and cut each slice into 4 fingers. Place bread fingers over fruit. In bowl, mix sugar, flour, egg and butter. Pour over fruit and bread. Bake at 350° for 35 to 45 minutes or until light brown on top. Can sprinkle nutmeg on top of bread, if desired.
Mix together the oats, flour, baking powder and salt. Stir in the cream, syrup, oleo, nuts and egg (optional). Grease 12 muffin cups or line with paper. Fill 2/3 full. Bake at 350° about 20 minutes.