HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shake the biscuits in a paper bag with 3/4 cup sugar and 1 tablespoon cinnamon. Layer half of the biscuits in a well-greased Bundt pan. Melt the margarine, 3/4 cup of brown sugar and 1 teaspoon cinnamon. Pour half of this mixture over the biscuits and sprinkle with half the nuts. Repeat with the remaining biscuits, sauce and nuts. Bake at 350° about 40 to 45 minutes. Let cool 10 minutes, then turn out and enjoy.
Crumble and fry sausage. Saute onion. Mix ingredients. Bake in a greased 8 x 13-inch pan for 30 minutes at 400°.
Mix Jell-O in hot water and 7-Up and let start to set. Add drained pineapple to Jell-O. Cook pineapple juice, sugar, flour and egg until thick, stirring constantly. Cool. Fold pudding into whipped cream and spread on top of Jell-O.
Dip chicken breasts into melted butter and place skin side up onto a cookie tray. Thoroughly coat the chicken with the remaining ingredients. Bake at 350° for 45 to 60 minutes.
Cut lettuce in half; make a firm cup by taking out some of the center. Cut off both ends of a tomato, take out the core, cut into eighths, but do not cut all the way through. Marinate the sea legs in lemon juice, white pepper, mayonnaise and chopped celery. Use ice cream scoop; fill center of tomato. Put the tomato into the lettuce cup and gently open the tomato. Garnish with olives or sliced cucumbers.
Mix first 5 ingredients well. Add cooled pinto beans. Mix well. Pour into unbaked pie crust. Get oven hot then turn down to 275° and bake for 55 to 60 minutes.
Preheat oven. Combine all ingredients in large pot. Cover and bake, stirring occasionally. If necessary, add more broth or tomato juice.
Melt chocolate according to package instructions in a large bowl. Drop pretzels into melted chocolate (about 2 handfuls at a time) and stir until pretzels are fully covered. Place on wax paper or aluminum foil and allow to set. Drop another 2 handfuls and do the same as above. Continue until you've used all of the chocolate.
In one-quart shallow casserole dish, combine peaches, sugar, 1 tablespoon of baking mix and cinnamon. In separate bowl, mix 2/3 cup of baking mix with brown sugar. Cut in margarine. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400° for 30 minutes. Let stand 5 minutes.
Butter an 8 x 8-inch pan. Mix first 3 ingredients in a saucepan using medium to high heat. Just don't scorch. Bring to the bubbling point. Stir gently to dissolve sugar. Do not boil! Cook 4 minutes. A low heat will do for this. Remove from heat. Add peanut butter and vanilla. Beat fudge, just a few minutes. When thick enough, pour into pan. Allow to cool and cut into squares.
Combine red pepper, garlic powder and seasoned salt in a wide, shallow bowl. Add beef and mix with hands to coat with spices. Preheat broiler. Thread beef and onion pieces onto 12-inch skewers. Broil 4 to 5 minutes per side or until meat is tender. Makes 8 skewers.
Prepare oven to 350°. Mix soup, rice and broccoli. Bake at 350° for 30 minutes. Top with Cheez Whiz and put in oven to melt cheese.
Mix oatmeal and buttermilk; let stand 10 minutes. In a large bowl, combine eggs, sugar, oil and vanilla. Add the oatmeal mixture. In a small bowl, mix flour, leavening and salt. Add to the moist mixture. Add the nuts and dates; blend gently until just mixed. Put in lined or greased muffin pans. Bake at 400° for about 20 minutes.
Mix all ingredients together with only 1/2 cup nuts. Form into a ball and refrigerate. When chilled, roll ball in remaining nuts. Serve with crackers.
Mix all ingredients together. Pour into mold or 13 x 9-inch pan. Serve with dressing made of Miracle Whip, sugar and cream.
Soften cream cheese; mix all ingredients together. Place in baking dish and top with bread crumbs and Parmesan cheese. Bake at 325° until hot and bubbly, about 15 to 20 minutes.
Brown meat; drain fat. On low heat cook next 6 ingredients. Cool lasagna noodles as directed on package. Grease (or use Pam) large casserole dish.
Melt butter in skillet, saute celery, onion, green pepper and cook until tender. Add meat, salt, pepper, steak sauce and chili powder. Brown. Add canned tomatoes, tomato sauce and sugar. Simmer 30 minutes until thick. Serve over corn chips, topped with cheese, lettuce and tomatoes.
In separate bowl, mix together 3 3/4 cups flour, salt, baking powder and soda. Scald milk and sugar, then cool. Add yeast in milk (set for 5 minutes). Then add beaten egg, melted shortening and 4 cups flour. Cover. Let stand 1/2 hour. Then add the 3 3/4 cups flour mixture. Place mixture in refrigerator overnight. Bake at 400° for 10 to 12 minutes. Lightly grease top of each bun.
Mix in medium bowl the beef, onions, egg, oatmeal, crackers, garlic powder and salt and pepper like meat loaf. Roll into 1-inch balls and bake in oven at 350° until brown and done. Then in saucepan, mix ketchup, jelly and barbecue sauce and simmer over medium heat until jelly is melted. Add meatballs to sauce and enjoy.
Grind cabbage, onions, green tomatoes, hot peppers and bell peppers in food grinder. Add water and salt and let set overnight. Squeeze out juice and rinse in cold water. Add pickling spice, sugar, mustard seed and vinegar. Cook until brown. Keep canning jars and lids in hot water until ready to fill with Chow-Chow. Put lids on tight.
Mix sugar and rhubarb and let stand overnight in glass or pottery bowl. Boil for 15 minutes. Add berries during last 5 minutes. Pour in pineapple and juice. Cook a few minutes. Add gelatin and mix well. Put in sterilized jars and seal. Store in refrigerator or freezer.
Boil noodles. Add sugar and butter. Put half into two 9 x 13-inch pans. Mix other ingredients together; put 1/2 into each 9 x 13-inch pan. Put cherries on top. Bake at 350° about 1 hour.
Mix pretzels, margarine and 3 tablespoons sugar. Pat into 9 x 13-inch dish. Bake at 400° for 10 minutes. Cool. Mix softened cream cheese, sugar and Cool Whip and spread over pretzel mix.
Cut peeled eggs in half lengthwise. Slip out yolks and mash with fork. Mix in seasonings and salad dressing. Fill white part of egg halves with yolk mixture, heaping it up high. Makes 6 servings.
Mix ingredients well. Preheat oven to 350°. Bake for 60 to 70 minutes in three 8 1/2 x 4 1/3 x 2 1/2-inch loaf pans.
This should be done in a well ventilated area, preferably outside, using a large cast-iron pot. If you use your own grease, skim off only the top and add Borax. Mix water and grease; bring this mixture to a boil. Pour lye into boiled ingredients being very careful with lye. Bring to second boil. Add 3 gallons water. Cook until it thickens, stirring constantly. Boil mixture 3 hours. Can leave in pot or pour into wooden or cardboard box lined with freezer paper with wax side up. Do not use aluminum. Let soap set for 24 hours, then cut into squares. Wrap in wax paper and store for 5 weeks or 6 months.
Mix all ingredients in casserole dish. Stir in cheese cubes last. Bake at 350°, covered, for one hour.
Cook chicken until tender. Split into small pieces. Put in bottom of baking pan. Mix soup and sour cream together; spread on top of chicken. Mix cracker crumbs with melted butter. Pour on top of soup mixture. Bake at 300° for 30 minutes or until golden brown.
Melt chocolate in top of a double boiler. Add butter, stirring until melted. Add egg yolks, beating constantly. Add sugar and beat until well mixed. Cool. Beat egg whites until stiff. Fold in chocolate mixture and flour alternately. Pour into a greased 8 inch square pan lined with greased waxed paper. Bake in a preheated 325° oven for 30 minutes or until a toothpick inserted in center comes out clean. Remove from pan. Cool. Melt jam in hot water. Spread on top of cake. Let stand 20 minutes and then decorate with frosting.
In a 4-quart freezerproof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from freezer 2 hours before stirring. Place in punch bowl; stir in ginger ale just before serving. Makes 32 to 36 servings.
Brown and drain ground beef. Cook and drain spaghetti. Add onions, peppers and sauce to ground beef. Simmer for 15 minutes.
Dissolve sugar in lemon juice. Add cloves. Pour in tonic water. Serve over ice. Garnish with lemon slice.
Crush cookies, pour milk into pail. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until thickened. Stir in whipped topping. Gradually stir in 1 cup of the crushed cookies. Top with remaining cookies. Refrigerate until ready to use. Decorate with candy and serve.
Preheat oven to 350°. In medium saucepan, cook onion in margarine until tender. Stir in flour, then hot broth; cook and stir until thickened. Remove from heat; stir in sour cream. In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chiles and cumin; mix well. Dip each tortilla into remaining sauce to soften; fill each with chicken mixture. Roll up. Arrange in greased 13 x 9-inch baking dish. Spoon remaining sauce over them. Sprinkle with remaining cheese. Bake 25 minutes. Garnish as desired. Serves 4 to 6.
Cream the shortening and sugars. Beat in eggs. Add vanilla. Sift together flour, salt, soda and baking powder. Add to sugar, shortening and egg mixture. Add rest of ingredients. Mix well. Either drop from spoon on cookie sheet, flattening the cookies with bottom of glass dipped into flour, or form dough into rolls, chill and slice. Bake at 375° until light brown.
Mix together flour, sugar, baking powder, salt and nutmeg or mace. Add oil, milk and egg. Stir with a fork until thoroughly mixed. Drop by teaspoonfuls (to large of puffs will not cook through) into deep hot oil at 375°. Fry until golden brown. Drain on absorbent paper.
Add sugar to cherries; bring to boil. Add cherry Jell-O. Dissolve gelatin in 1/2 cup cold water; add to first mixture. Add pineapple (do not drain), orange juice, orange rind and nuts. Mold.
Stir the yeast into the 1 1/2 cups warm water. Mix oleo, sugar, salt and potatoes. Add flour, then water with yeast as needed; mix well. Place in greased bowl; cover with damp cloth. Place in refrigerator overnight. Roll out biscuits as needed. Let rise. Bake at 350° until golden brown.
Heat oven to 400°. Put syrup ingredients in 9 x 13 inch baking pan. Place pan in oven, stirring occasionally until sugars dissolve.
Drain spinach on paper towel until moisture is out. Mix all ingredients and let set overnight.
Heat frying pan and saute nappa, ginger and hot peppers with cooking oil. Cook 2 to 3 minutes. Do not overcook. Nappa is very tender.
Cook pork chops. Combine soup, milk, sour cream, pepper and seasoned salt. Stir in potatoes, 1/2 cup of cheese and 1/2 can onion rings. Pour into a 9 x 13-inch baking dish. Place chops over potatoes. Bake, covered, for 40 minutes at 350°. Top with remaining cheese and onions. Bake 5 minutes, uncovered.
Mix and bake in greased muffin tins or can bake in round pans. Bake in a 400° oven for about 30 minutes or until done.
Combine crumbs, onion, parsley, salt, pepper, celery salt and sage. Arrange in pocket of steak. Dot with butter. Close as tightly as possible and secure with skewers (or toothpicks).
Make a sauce, melting butter in a heavy, medium saucepan. Add garlic and cook until softened. Stir in flour. Cook until mixture is smooth and bubbly. Stir in milk and salt. Cook and stir until thickened. Remove from heat. Cook broccoli florets 2 minutes in boiling water, drain and rinse. Return to pan. Toss with 1 tablespoon olive oil and set aside. Toss cooked rigatoni with 1 tablespoon olive oil. Place 3/4 cup sauce into oiled 13 x 9 x 2-inch baking dish. Put 1/2 of the rigatoni over sauce and scatter 1/2 of the broccoli on top. Drizzle 3/4 cup sauce over all and repeat with remaining rigatoni, broccoli and sauce. Sprinkle evenly with shredded cheese. Bake 25 to 30 minutes in 350° oven.
Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans and flour.
Mix together the first 3 ingredients. Shape into balls the size of small walnuts. Chill at least 2 hours.
Combine strawberries, 1/2 cup water, lemon juice and cinnamon in a small Dutch oven, stirring well; bring mixture to a boil.
Stir together butter, corn syrup, salt, vanilla and desired extract. Gradually add powdered sugar and stir until the mixture is smooth. Knead in the last of the powdered sugar with your hands. Add desired food coloring. Knead until the food coloring is evenly distributed. Roll candy into balls; coat with granulated sugar and press into molds. Remove from molds. Cover candies with paper towels; let dry overnight. Store in a tightly covered container. Makes 96 candies.
Combine all vegetables and moisten with mayonnaise. Crumble Fritos and pour on top before serving.
Cook and stir mushrooms and green pepper in margarine over medium heat 5 minutes. Remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in bouillon, milk, water and mushrooms. Heat to boiling, stirring constantly for 1 minute. Stir in turkey and pimiento. Serves 6.
Mix all ingredients in a very large pan or 7-quart canner then pour into a large baking pan (can use large turkey baking pan). Bake in 250° oven for 2 hours. Be sure to stir every 15 minutes. Can freeze mix. Plastic Cool-Whip containers are good to use.
Mix together and chill 30 minutes. Shape into small balls and flatten with a fork that has been dipped in water. Bake at 350 degrees for 10 to 12 minutes. Makes approximately 48.
Soften yeast in water, add oil, sugar, eggs and 4 cups flour and salt. Mix well until smooth. Add rest of flour. Store in refrigerator until ready to use. Bake at 350° until browned. Makes about 36 rolls. Not necessary to knead this dough.
Mix in order given. Pour into pan and sprinkle Ritz cracker crumbs on top. Melt butter and pour over crackers. Bake 1 hour at 350°. Serves 6 to 8. Great for diabetics.
Dissolve jello in hot water; add marshmallows. Stir until melted. Stir in cold water and chill until partially set. Add pineapple, apples and nuts to jello mixture; chill until firm. Beat sugar, lemon juice and eggs together. Cook in double boiler until thick. Cool. Fold in Cool Whip. Spread over jello; chill.
Use oblong baking dish for doubling recipe or square dish for single quantity. Partly drain tomatoes. Layer tomatoes, stuffing mix, onions, etc. Top with grated sharp cheese. Bake at 350° for 30 minutes or longer.
Preheat the oven to 375°. Thaw the vegetables under cold water and drain well. Drain the chicken and combine all the ingredients in a casserole dish except 1/4 of the onions. Cover and cook 15 minutes. Remove from oven and add onions. Separate 1 (5 count) package of flaky refrigerator biscuits. Divide each into thin rounds. Place on top of the hot chicken mixture and bake, uncovered, 10 additional minutes until biscuits are brown.
Brown ground beef; add green beans, garlic, cumin, water and tomato sauce. Blend in 6 jalapeno peppers. Pour in skillet. Bring to boil about 15 to 20 minutes.
Cook sweet potatoes in boiling water until fork easily pierces potatoes. Cool slightly. Remove skins. Place cooked and peeled potatoes in large mixing bowl. Mix with mixer until smooth. There should be about 3 1/2 cups mashed potatoes. Stir in butter and sugar. Beat in eggs, one at a time. Mix in nutmeg, salt and Pet milk. Pour into unbaked pie crusts. Place on cookie sheet. Bake in 425° oven for 20 minutes. Lower heat to 325°. Bake 30 to 45 minutes longer or until inserted knife comes out clean.
Cook bacon, do not drain. Add melted butter, celery and onions and saute for 2 minutes. Add flour until well blended, about 2 to 3 minutes. Remove from heat. Add water, chicken and ham base, sauerkraut, corned beef and caraway seeds. Heat and gently boil for 8 to 10 minutes. Add cheese and heat to simmering for 2 minutes, stirring constantly.
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
Mix rice, soup and chicken broth. Top with margarine and bake 1 hour at 350°.
In skillet, brown beef and cook onion with oregano until tender; stir to separate meat. Pour off fat. Add remaining ingredients. Heat; stir occasionally. Makes about 5 cups.
Put all ingredients in a buttered pan. Bake at 375° for 45 minutes to 1 hour.
Mix together the flour, soda, cinnamon and sugar. To this mixture, add eggs and beat well. Add 2 cups of pumpkin and beat again. Add oil and beat again. Bake in layer pans or oblong pan at 350° until done.
Stir all dry ingredients together. Add all remaining ingredients and mix well. Bake in sprayed (Pam) muffin tins at 350° for 20 minutes.
Brown beef strips in oil. Sprinkle garlic powder and 1/8 teaspoon of ginger and brown together. Add 1/4 cup of soy sauce. Add cauliflower and pepper to meat. Cover and let simmer. Mix can of beef broth and cornstarch and add this to the meat mixture. Add mushrooms and sugar to ingredients. Heat until thickens. Serve over rice.
Mix together, by hand, powdered sugar, graham crumbs and peanut butter in bowl. Add enough melted margarine to mix thoroughly. (Amount of melted margarine needed depends on oils in various peanut butters.) Press into 9 x 14-inch pan. Cut into squares.
Cook the first 4 ingredients all together until tender. Add 1/3 cup flour; stir. Add the Pet milk. Be sure and do not boil. Add the chicken broth. Heat to serving temperature.
Dissolve yeast in water. Stir in remaining ingredients, using 1/2 flour. Mix until smooth. Add remaining flour. Knead until smooth and elastic. Round up in greased bowl. Cover with cloth. Let rise 1 1/2 hours until doubled. Punch down. Let rise again until almost doubled (30 minutes). Divide dough for rolls or coffee cakes. Let rise until light. Bake at 400° for 15 to 30 minutes.
Grate vegetables. Boil vinegar, sugar and water. Add seasoning to it. Pour over vegetables. Can be kept in refrigerator.
Roll roast in flour'n brown in heated salad oil in large pot. Stir in broth, peppercorns, salt and bay leaves. Bring to a boil...reduce to low heat'n simmer kivered fur about 2 hours. Now add taters, celery, carrots and onions. Put in more watah 'r broth if needed to kiver vegetables 'n cook one more hor or til meat 'n taters are tender. Put meat 'n vegetables on hot platter 'n sprinkle with parsley. Pore off fat'n thicken gravy remainin'.
Cut biscuits into 3 pieces; roll into small ball. Roll in honey and coconut. Place 3 balls in a muffin cup pan and bake at 400° for 20 minutes. Serves 4 people.
Cream sugar, shortening and egg substitute. Sift dry ingredients together. Add to sugar mixture alternately with yogurt. Drop on cookie sheet sprayed with nonstick cooking spray. Bake for 12 minutes in a 375° oven. Makes 3 dozen.
Melt cranberry sauce over medium heat. Drain, reserving liquid and berries. Mix together cranberry liquid, boiling water and Jell-O; stir until Jell-O is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Add mayonnaise and beat until smooth. Fold in cranberries, apples and nuts. Pour into a 2-quart bowl. Chill overnight. Makes 10 to 12 servings. Recipe can be cut in half.
Salt and pepper chicken parts. Put in heated oven at 350°. Let brown on both sides. Combine ingredients and pour over chicken. Let bake for about 1 hour. Turn over as needed.
Grease a 10-inch tube pan; line bottom with wax paper. Preheat oven to 350°.
Mix canning salt with sliced cucumbers, cover with ice and let stand 3 hours. Mix sugar, vinegar, turmeric, celery seed and mustard seed, bring to a boil. Drain cucumbers well; add onions and peppers to vinegar mixture. Heat to boiling. Fill jars and seal.
Cream sugars and egg yolks. Beat well. Add milk and vanilla with any ingredients. Spread evenly in 11 x 16-inch pan. Sprinkle with chocolate chips. Let set and make topping.
Combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt in a small bowl, beating until well blended. Stir in chips. Mix flour with 1 cup sugar, cocoa, soda and 1/2 teaspoon salt in a large mixer bowl. Add remaining ingredients and beat at medium speed for 2 minutes. Fill 18 paper baking cups, set in muffin pans, half full with batter. Top each with 1 tablespoon cheese mixture. Bake at 350° for 35 minutes.
With mixer, beat butter and sugar until creamy. Add 2 cups flour, a little at a time. When flour is all blended, add another 1/4 cup flour by hand. Press firmly into 7 1/2 x 12-inch pan and prick top with fork to make dots in a row. Sprinkle with colored sugar.
Cream together sugar, shortening and eggs. Add remaining ingredients. Spread in greased bread pan. Sprinkle 1 tablespoon of sugar and 1/2 teaspoon of cinnamon over top. Bake at 350° for 50 to 60 minutes.
Combine first 4 ingredients. Put just one cup flour in this batch. Mix well. Set aside. Cream butter and sugar. Mix on medium speed. Mix in egg yolks. Dissolve soda in water. Add to creamed mixture. Add spices, flavoring and remaining 2 cups of flour. Mix well. Beat egg whites until stiff. Fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoon onto a greased cookie sheet. Bake at 325° for 15 minutes. Cool on wire rack.
Cream oleo and sugar together. Stir in egg. Mix soda into applesauce and stir into sugar mixture alternately with flour and spices. Stir in raisins. Bake at 350° for 45 minutes or less. Check for doneness with toothpick.
Combine ingredients; blend. Cut 1 loaf of French bread in half lengthwise. Spread mixture on two cut sides. Broil until lightly browned and bubbly. Cut into diagonal slices.
Mix all ingredients, except for cheese. On waxed paper or foil, pat meat to a 12 x 10-inch rectangle. Sprinkle cheese on top of meat, leaving a small margin around edges. Starting from one end, carefully roll up meat, using paper to lift. Seal edges and ends. Place roll, seam side down, in 13 x 9-inch baking pan. Pour 3/4 cup each of Ragu sauce and barbecue sauce over meat loaf. Bake at 350° until done, 1 to 1 1/4 hours.
Line a pie plate with the crescent rolls; set aside. Brown the hamburger with the onion until both are thoroughly cooked; drain off fat. Add tomato paste and Italian seasoning to meat and onion. Mix well and heat. Place meat in pie plate; top with cheese. Cook at 350° for 30 minutes or until crescent roll crust and cheese are browned.
Whisk together olive oil, vinegar, thyme, salt and pepper in large bowl. Add shrimp, pasta, green peas and tomatoes to dressing. Cover and let stand 1 hour, tossing occasionally. Serve on lettuce leaves. Makes 4 servings.
With a mixer, beat eggs alone until well blended. Add sugar and salt and mix well until thick and fluffy. Stir milk by hand. Chill.
Cream butter, sugar and salt. Beat egg and add milk. Add. Add flour, baking powder, vanilla and lemon. Roll out and bake at 350° for 13 minutes. (Ovens vary.) Rolls out best if chilled for 2 hours.
Brown brisket; keep turning and brown until it has all been seared. If it sticks as you brown, add water, a little at a time. When good and brown, slice the onions and garlic; continue to brown. Still add water if it sticks. When all brown, take a cup of water (not full). Shake in about 1/4 cup of ketchup. Shake in Worcestershire sauce into cup, also salt. Cook for 1 hour. Take meat out and slice thin. Put back in pot and keep cooking for about 2 1/2 hours more. The last 1/2 hour, put in the mushrooms and cut up potatoes. "It's outrageous."
Toss bananas with orange juice; drain, reserving juice. Layer oranges, bananas and strawberries in serving bowl. Chill. Combine salad dressing, orange juice and sugar. Fold in whipped cream. Spoon over fruit. Garnish with coconut.
Mix together Eagle brand milk and lemon juice; add coconut, pecans, drained pineapple and cool whip. Chill in refrigerator overnight. Good as a salad or dessert. (Serve with cookie.)
Brown hamburger meat in skillet. Drain fat. Add taco seasoning mix and follow directions on package. Dice tomatoes, finely chop lettuce and shred Cheddar cheese.