HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease bottom of 12 muffin cups or line with paper baking cups. Beat eggs slightly in a medium bowl with a fork. Mix in baking mix, sugar, vegetable oil and yogurt just until moistened (batter should be lumpy). Gently fold blueberries into batter and fill muffin cups 2/3 full. Bake 15 to 18 minutes, or until golden brown. Carefully remove muffins from pan right away. Cool on wire rack.
Mix the first 3 ingredients well. Halve mixture and pour into 2 graham cracker crusts. Toast in oven until golden brown the margarine, almonds and coconut. Divide mixture and sprinkle over pies. Drizzle the caramel ice cream topping over this. Refrigerate. (This pie also freezes well.)
Mix soups and add 2 cups of milk. Pour 1/4 into bottom of pan. Layer chicken, 1/2 onion and thin slices of potatoes. Repeat layering and bake in 9 x 13-inch dish at 350° for 1 hour and 10 minutes. You may top with grated cheese.
Combine cream cheese, mustard, olives, onions, mayonnaise, horseradish spread, paprika, Worcestershire sauce and Tabasco; mix well. Spread on slice of ham. Place a square of cheese on top of cheese mixture. Roll up. Refrigerate overnight. Cut rye bread with small round cutter. Slice ham into 10 slices. Place on top of bread. Freezes well.
Heat oven to 350 degrees. Grease and flour 12-c. bundt pan. Make cake batter as directed on package-except stir in chips. Pour into pan.
Mix egg, flour, salt, pepper and half the milk. Beat. Add remaining milk and oregano. Beat well. Stir in 1/2 of cheese (shredded) and all of pepperoni. Pour into well-greased 9-inch pie pan. Bake at 425° for 30 minutes. Put remaining cheese on top. Bake until melted, approximately 2 minutes. Cut in 24 wedges. Serve warm.
Combine soup mix with bread; dip chicken in water, then in bread crumb mixture, coating well. Place in shallow baking dish and drizzle with butter. Bake at 375° for 45 minutes or until done. Serves 4.
Mix all ingredients well; pour in greased pan and bake in oven for 30 to 35 minutes at 325°.
At room temperature, cream the cream cheese and sugar together. Mix remaining ingredients, then freeze. Use a 9 x 13-inch casserole dish.
In a bowl, combine first 5 ingredients. Season with salt, pepper and ajinomoto. Blend in egg and soy sauce. Beat mixture thoroughly. At one end of a lumpia wrapper, spoon about 2 tablespoons of the pork mixture and roll tightly. Brush end of wrapper with water to seal. Cut rolls into 2-inch pieces. Deep fat fry.
Chop corned beef and add all to a slow cooker. Let heat through. Serve with little squares of rye bread.
Mix first four ingredients. Layer in glass bowl with strawberries and vanilla wafers. Let sit overnight.
Bring tomato and next seven ingredients to a boil in a large Dutch oven over medium heat. Reduce heat and simmer uncovered, 30 minutes or until thickened. Spoon hot mixture in hot sterilized jars, filling to 1/4-inch from top. Remove bubbles. Wipe jars and screw on bands. Process in boiling water bath.
Mix together the first 4 ingredients. Sift together the next 5 ingredients. Add the sifted ingredients to the egg mixture. Add the apples and nuts. Bake for 50 to 60 minutes in a greased 8 x 12-inch pan at 350°.
Mix first five ingredients; cook and stir over low heat until sugar dissolves. Add pecans; boil 2 to 5 minutes or until soft ball stage. Beat until shiny; drop on wax paper to cool.
Mix the last 5 ingredients. Heat on stove and pour over vegetables. Let set in refrigerator overnight. Drain before serving.
Combine all ingredients until hot. Brush on chicken upon turning on grill. Makes enough for 2 chickens.
Preheat oven to 400°. Split English muffins and put them on cookie sheet. Mix tomato sauce, basil and oregano. Spread 1 to 2 tablespoons mixture evenly on muffin halves. Bake in oven until the cheese melts, 15 to 20 minutes.
Marinate beef for a few hours in beer and then drain. Brown beef in hot shortening. Add peppers, onions, tomatoes, tomato sauce and beans. Cook 1 hour. Add spices. Cook 2 more hours.
Mix all together and store in refrigerator. Use 1/4 cup of mix to 1 cup of hot water.
Mix lemon juice and milk. Add Cool Whip and mix. Add fruit and mix. Pour into 2 graham cracker crusts, or one large casserole dish lined with graham cracker crumbs.
Cream together butter, brown and white sugars. Add eggs and vanilla. Mix together and add the flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey bar and chopped nuts. Drop by ice cream scoop (flatten slightly) on ungreased cookie sheet. You may roll in sugar before baking. Bake at 375° for 9 to 15 minutes.
Mix all ingredients together in a bowl except the hashbrowns. In a 9x13 inch cake pan, sprinkle half the bag of hashbrowns on the bottom of the pan. Pour over the hashbrowns the bowl of mixed ingredients and top with the remaining hashbrowns. Cook for 45-55 minutes on 350 degrees (or according to hashbrown package). For extra cheesy flavor, I usually sprinkle cheese on the top.
Cream the butter and sugar. Beat in eggs and vanilla. Stir in flour, cocoa, baking powder and salt. Spread in greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Sprinkle marshmallows evenly on top and return to oven for 3 minutes.
Blend pineapple juice, sugar, flour, vinegar and beaten egg in saucepan. Cook, stirring, until thick. Cool completely. Fold in Cool Whip, pineapple, peanuts and apples. Chill. Serves 10.
Mix all ingredients together. Pour in 2 (9-inch) graham cracker crusts. Bake at 350° for 55 minutes. Chill and serve. This can be made fat free by using nonfat cream cheese and egg whites.
Preheat oven to 350°. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Refrigerate for at least 1 hour. Take 1 tablespoon of dough and flatten into a round shape in the palm of your hand.	Place Snickers bar in center and fold dough around it.	Roll in palms of your hands to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10 to 12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle melted chocolate on top of cookie.
Bring to a boil the butter, sugar and chopped pecans. Place crackers on cookie sheet. Pour boiling ingredients over cookies. Bake for about 10 minutes in a 400° oven. Makes 24 cookies. Very good!
In large frying pan, saute onion in oil until soft; add Italian sausage and beef and garlic and cook, stirring until meat is browned. Stir in tomato sauce, tomato paste and 1 cup water. Add 1 teaspoon salt, oregano, pepper and sugar, stirring until mixed. Cover pan and simmer about 1 1/2 hours, if you want fully developed flavor. Meanwhile, cook noodles in salted boiling water as package directs, until tender, about 15 minutes. Drain, rinse in cold water, drain again. Arrange 1/2 of noodles in bottom of 9 x 13-inch pan. Add layers of Ricotta cheese, Cheddar cheese and 1/2 of the sauce. Layer the other 1/2 noodles, Mozzarella cheese and 1/2 sauce. Top with Parmesan. Bake at 350° for 30 minutes.
Mix butter and cheese. Add flour and Tabasco sauce. Roll into small balls. Chill 24 hours. Bake on a floured sheet at 400° for 15 to 20 minutes. These may be kept in refrigerator for several days before baking.
Boil chicken with salt, pepper and margarine until done; drain and dice or slice. Cook broccoli according to directions on package and drain. Put in dish with chicken.
Puff Pastry: In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 13 x 9 x 2 baking dish. Bake at 400° for 30 to 35 minutes or until puffed and golden brown. Cool completely.
Whip cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into mixture. Pour into prepared crust. Freeze until firm. Serves 8 to 12.
Brown hamburger; drain. Add taco seasoning and water; simmer 10 to 15 minutes. Let cool.
Combine sugar, spices and water in saucepan. Bring to a boil. Remove from heat. Stir in pecans. When starts to thicken, dump onto wax paper and separate. Store in covered container.
Drain and combine vegetables. Toss lightly. Combine remaining ingredients in medium saucepan. Bring to a boil over low heat. Stir occasionally. Pour over vegetables. Stir gently to blend. Cover and chill at least 24 hours. Drain excess liquid before serving.
Combine bread cubes with sage and pecans. Beat eggs with milk and add melted butter. Lightly toss liquid with bread mixture. Turn into a lightly greased casserole. Bake covered at 400° for 30 minutes and uncovered an additional 10 minutes to brown. Makes about 1 quart.
Mix ingredients in order given. Dough will be stiff. Cover and let rise in a warm place for 1 1/2 hours. Punch down and pinch dough in half. Roll out to about 1/4-inch thick, about the size of a dinner plate. Spread with butter and cut into pie shape sections (8). Roll crescent style and place on baking sheet. Let rise about 1 hour and bake at 450° until brown, 10 to 12 minutes. Brush with melted butter after removing from oven.
Drain pineapple. Mix juice with pudding. To this, add Cool Whip, pineapple, mandarin oranges, marshmallows and other fruit if you desire.
Preheat oven to 350°. Grease and flour 3 (8-inch) round cake pans. Combine cake mix, oil and eggs; beat thoroughly. Stir in oranges with their juice. Bake for 20 to 25 minutes. Cool in pans 10 minutes, then out on racks.
Put rice and consomme in a casserole dish and bake until the consomme is absorbed, about 1 hour. Brown beef. Put aside. Brown sausage; drain off fat. Mix ground beef, sausage, mushrooms and pepper to taste. Add meat mixture to the rice mixture, stirring thoroughly. Bake at 350° until completely heated.
Place peaches in a Crisco-coated 6 x 10-inch baking pan. Sprinkle cornstarch over fruit. Combine sugar, salt and peach juice. Pour over peaches.
Boil sugar, milk and oleo until thick. Remove from heat. Add raisins, coconut, nuts and vanilla. Frost cake.
Cream sugar, margarine and Crisco. Add eggs one at a time, next, add flour and milk alternately, beginning and ending with flour. Pour into tube pan and bake at 325° for one hour and twenty minutes. DO NOT OPEN OVEN DOOR WHILE COOKING.
Boil noodles as package directs. Brown hamburger, then drain. In very large bowl, combine hamburger, noodles and both jars of sauce. Pour into 2 casserole dishes and cover each with a package of cheese and pepperoni. One may be frozen for later. (Can add cheese and pepperoni later.) Bake at 425° for 20 to 30 minutes. Should be bubbling when done.
Put bread in bottom of a 6 1/2 x 10-inch dish. Cover with tomatoes. Sprinkle sugar on tomatoes. Dot with butter. Sprinkle black pepper over all. Bake in oven until brown at 500°.
Bake brownies according to package directions. Cool. Make mousse according to directions; place in fridge 3/4 to 1 hour to cool and set up. Break brownies in a glass bowl. Layer mousse, then Cool Whip. Keep layering; end with Cool Whip. Break candy on top of last layer. Sit back and watch the oohs and aahs!
In large bowl, mix together sugar, oil and eggs. Add flour, baking powder and vanilla and mix well. Add walnuts and chips. Mixture should be very thick and sticky.
Combine Hi-C concentrate with lemonade and water. Chill. Add ginger ale when ready to serve.
Place all ingredients in mixer bowl and beat on medium speed for 3 minutes. Pour into a well-greased 10-inch pie plate or two 8-inch pie plates. Bake in preheated 350° oven for 30 to 35 minutes or until a knife inserted halfway between center and edge of pie comes out clean.
Grease 13 x 9 x 2-inch baking pan. Sift flour, baking soda, cinnamon and salt. Mix together sugar and oil. Add eggs, one at a time, beating well after each addition. Add flour mixture, alternating with carrots, about 1/3 at a time. Stir in coconut. Pour into cake pan. Bake at 350° for 25 to 30 minutes. Cool 10 minutes. Frost with cream cheese frosting.
Mix all ingredients except jello. Cook until thick. Add jello. Cool. Add strawberries and pour into pie shell. Place in refrigerator until set. Cover with whipped topping and garnish with additional strawberries. Regular or graham cracker crust can be used.
In a glass bowl or crock, layer cucumber and onions. In a medium saucepan, combine sugar, vinegar, salt, mustard, celery seed, and turmeric. Bring to a boil; stir until sugar dissolves. Pour over cucumber and onions. Cool. Cover tight. Refrigerate for 24 hours. Store in refrigerator for up to a month.
Combine first four ingredients. Add cornbread mix. Bake as directed on the mix package (may take longer; bake until top is brown).
Cook ribs in oven for 1 hour at 350°. Drain oil. Add sauce. Cook with sauce for 1 hour.
Mix seasoned salt, flour and oregano leaves. Blend thoroughly. Moisten chicken by dipping in milk. Coat moistened chicken with flour mixture. Place coated chicken into baking dish sprayed with Pam cooking spray. Drizzle chicken with melted butter. Bake at 375° for 30 minutes or until done.
Mix Miracle Whip, mustard, salt, sugar and pepper in small bowl; set aside. In casserole dish, layer 1/2 potatoes, 1/2 eggs, 1/2 onions and 1/2 of mixture. Do this 2 times. Top with bacon crumbs. Bake at 350° for 30 minutes.
Cream together sugar, oil and eggs. Add milk. Sift remaining ingredients together, then add this mixture to the sugar, Mazola oil, eggs and milk. Knead like bread dough. Roll on floured board 1/2-inch thick. Cut in pieces about 3 1/2 inches long and 2 1/2 inches wide. Then cut through this twice with a knife. Drop in hot shortening and brown lightly, then brown other side. Remove and drain on paper towels.
Combine all ingredients in pot. Bring to a boil. Simmer 15 minutes until cooked through.
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press into 13 x 9-inch dish. Combine cream cheese, eggs and 3/4 cup sugar; beat until fluffy. Spread over crust. Bake at 350° for 20 minutes. Cool.
In a small pan, bring water to a boil. Take off heat and add oatmeal. Let stand and cool. Mix together flour, cinnamon, nutmeg, salt and soda. Set aside. Cream together margarine and white and brown sugar. Add eggs and mix well. Add flour and oatmeal. Mix well. Pour into greased 9 x 9 x 2-inch baking pan. Bake at 350° for 50 minutes or until cake springs back when lightly touched.
Peel sweet potatoes and cut into strips for fries. Place in water and salt so as not to blacken. Heat oil in fryer. When grease is hot enough, shake potatoes in a sealable bowl with flour and salt just to coat the fries. Shake off excess flour and place into hot grease. Fry until golden brown and drain on paper towels. Sprinkle with salt. Serve with catsup. They're a very sweet tasting fry.
Spread 1/2 cracker crumbs in buttered baking dish. Cover with oysters. Sprinkle pepper; pour 1/2 cream over casserole. Add remaining cream and butter over all. Bake at 350° for 40 minutes.
Place steak, onion and red pepper into large shallow dish. Combine garlic, lime juice, olive oil, vinegar, cilantro, cumin and salt. Pour marinade over steak and vegetables. Toss until coated. Cover and refrigerate 1 to 2 hours. Preheat broiler. Place steak on lined broiler pan. Broil 8 to 10 minutes on one side. Turn and add onion, red pepper and rest of marinade. Broil another 10 minutes or until done. Cut meat on 45° angle into thin slices. Divide along with vegetables into tortillas; fold and serve.
Thicken pineapple juice with cornstarch, sugar and vanilla. Cool completely; add pineapple, marshmallows, bananas and nuts. Chill; serve.
Mix together butter, flour and nuts. Press in to 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Boil raisins for 1 minute. Mix all ingredients together. Add to floured pan and bake at 350° for 1 hour until brown.
Mix fruit; do not drain. Add dry pudding mixes. Fold in Cool Whip. Refrigerate and serve cold.
Mix together boiling water and jello. Chill Carnation milk and beat until milk stands in peaks, then mix everything together with beater, except graham cracker crumbs. Line graham cracker crumbs on bottom of a 7 1/2 x 11 1/2-inch dish. Pour ingredients on top. Sprinkle a few graham cracker crumbs on top. Chill until well set.
Mix all ingredients except 1/2 the nuts. Roll into a ball. After refrigerating 1/2 hour, roll ball into the leftover nuts.
Slowly add milk to soup, stirring well, until evenly blended. In a 1 1/2-quart casserole, arrange alternating layers of potatoes, onion and soup mixture. Dot with butter. Sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes longer. Makes 4 to 6 servings.
Melt chocolate in top of a double boiler over boiling water. Add evaporated milk and mix. Cook for 3 minutes, then add vanilla and sweetener. Spread in a small pan, chill and cut into 8 pieces. Form balls; roll in powdered sugar or nuts.
Boil celery in 1 cup water for 8 minutes. Mix with water chestnuts, pimento and soup. Cover with crumbs and butter. Bake for 35 minutes at 350°. Add nuts the last 10 minutes.
Saute apples in sugar using vegetable spray. Continue cooking until soft. Dip bread in eggnog coating all sides. Cook on griddle until brown. Serve Eggnog French Toast with apples as topping. Sprinkle with powdered sugar.
Butter a 9 x 13-inch pan. Lay bread flat on bottom of pan or baking dish. Spread grated cheese over bread. Lay sausage pieces or slices over cheese. Mix eggs, milk and dry mustard and pour over bread and cheese. Cover and refrigerate overnight. Bake in a 325° oven for 1 hour.
Drain fruit cocktail, then add coconut, pecans, Cool Whip and cinnamon. Keep in refrigerator.
Make pie shell; bake. Beat vanilla, cream cheese and confectioners sugar until blended. Whip the heavy cream, blend with cream cheese mixture and pour into shell.
Melt chocolate morsels in microwave-safe bowl or large measuring cup on High (100%) power for 1 minute. Stir and heat another 30 seconds or until chocolate is melted and smooth.
Cream butter until almost whipped cream like. Cream in sugar until very light and blend in flour. (You may need to use your hands.) Turn onto a lightly floured board or counter and knead until very smooth and will break slightly when you push your thumb from center to edge of dough. Divide into 4 or 5 balls (depends on preferred thickness) and press evenly into pie pans or cake pans. Flute edges like pie crust; divide into eighths with knife, prick all over with fork. Sprinkle with sugar. Bake at 275° to 300° until pale brown on edges. Cool slightly, redivide into eights, remove and cool on racks.
Cook broccoli and drain. Beat eggs and add all other ingredients with eggs. Blend with broccoli. Pour into a well-buttered casserole. Sprinkle with 1 cup cracker crumbs (I use Ritz). Bake at 375° for 35 to 40 minutes.
Mix all ingredients and refrigerate. Best flavor when prepared the day before serving. Serve with your favorite chips.
Dissolve jello in boiling water; stir. Add strawberries, bananas and drained pineapple. Set in dish. Spread topping on after set.
Bake cake according to directions. Mix Jell-O with hot water until dissolved. Add strawberry pop. Let cool. Punch holes in cake. Put cake in refrigerator overnight.
Grind squash. Mix squash, onions and bell peppers and bring to a boil. Heat squash in the sugar, celery salt, vinegar, cloves and turmeric and pack in jars and seal.
Combine apples, marshmallows, celery and nuts. Add enough salad dressing to moisten. Toss lightly. Chill. Add additional salad dressing and garnish with red apple slices, before serving, if desired. Makes 6 to 8 servings.
In medium bowl, combine cottage cheese and yogurt. Stir in pecans. Arrange fruit on 6 lettuce lined plates. Spoon 1/2 cup cottage cheese mixture over each. Serves 6.
Dissolve Jell-O in boiling water. Add sugar while hot. Mix cranberries, orange, pineapple and nuts. Add Jell-O mixture. Pour into mold. Let congeal in refrigerator.
Preheat oven to 375°. Spray Pam on a glass casserole dish. Wash potatoes. Cut into bite size chunks. Place in casserole dish. Cover with cheese, onion, butter and bacon bits. Salt and pepper to taste. Bake for 1 hour. Serve topped with sour cream.
Pack washed cucumbers into jars with a sprig of dill, several garlic buds and as many hot peppers as you wish. Mix the water, vinegar, canning salt and sugar. Boil and pour over cucumbers and let set. When cucumbers have changed color, chill and enjoy.
In large skillet, cook onion in hot oil until almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer, uncovered, 2 to 2 1/2 hours or until sauce is thick.
Cut up leftover beef and make hash browns out of regular potatoes. Chop onion; cook until potatoes are cooked. Can be cooked in a frypan or boiled in a saucepan.
Brush eggplant slices with oil; brown quickly on both sides. Preheat oven to 375°. Using a very large casserole dish, layer the moussaka as follows: tomato sauce, Parmesan cheese, eggplant slices, filling, Parmesan, eggplant, Parmesan, sauce and Parmesan on top. Bake, uncovered, 45 to 50 minutes or until dish is hot and bubbling. Let stand 10 to 15 minutes before cutting into servings.
Preheat oven to 350°. Grease and flour angel food cake pan. Cream margarine with sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Add vanilla wafers in 4 batches alternately with milk. Stir in pecans and coconut. Pour into prepared pan. Bake 60 minutes until golden brown and tester comes out clean.
Season chicken with salt and pepper. In large frying pan, heat oil and butter over medium heat. Add garlic cloves and cook 2 minutes without browning. Add chicken and cook, turning until lightly browned, about 10 minutes. Sprinkle with rosemary; add wine and chicken broth. Cover and cook over low heat, turning once, 30 minutes or until tender. Mix small amount of cornstarch with cold water. Remove chicken from skillet. Add cornstarch mixture and stir continuously over heat until gravy thickens. Return chicken to gravy and serve hot.
Melt butter in pan. Add salt. Combine milk and soup. Mix slowly into pan. Add potatoes and onion. Heat, stirring occasionally. Pour into greased pan. Bake at 350° for 40 minutes.
Toss lightly to combine celery, chicken, grapes, pecans and coconut. Gradually blend into whipped cream, mayonnaise, salt and white pepper. Pour whipped cream mixture over salad ingredients; mix lightly. Cover and chill. Serve on chilled, crisp lettuce or fresh pineapple
Wrap bacon strips around pineapple or water chestnuts. Bake 25 minutes at 350°. Drain excess fat. Mix catsup with sugar. Pour over roll-ups. Heat until hot.
Blend first 5 ingredients with pastry blender; cut in butter (will look like coarse crumbs). Mix egg and milk, then add to dough. Stir until forms soft dough. Knead until leaves sides of bowl. Turn dough on floured surface; knead 12 times. Pat in 8-inch round cake pan. Bake at 450° for 18 minutes.
Combine butter, brown sugar and milk. Cook over low heat for 2 minutes, stirring constantly. Add milk and cook until mixture comes to a boil, stirring constantly. Remove from heat and cool. Add confectioners sugar and beat until consistency to spread.
Boil salted water and add noodles. Continue boiling, stirring occasionally until tender. Drain. Combine soup mix, butter, pepper, mustard and milk in saucepan. Cook and stir over medium heat until sauce thickens. Toss noodles with sauce, cottage cheese, applesauce, raisins and 1/2 cup cheese. Put into 2 1/2-quart baking dish and sprinkle with remaining cheese. Bake at 350° for about 30 minutes or until bubbly hot. Serves 6.
With a fork or small paring knife, pierce squash in several places to its center. Place squash on paper towel or plate in microwave oven. Cook on full power 10 minutes or until squash is soft; turn squash over one time while cooking. Let stand 5 minutes. Cut squash in half lengthwise; remove seeds. Place 1 teaspoon margarine and brown sugar in each half, spreading evenly. Place applesauce in each squash cavity and sprinkle cinnamon over all. Reheat 1 or 2 minutes, if desired. Makes 2 servings.