HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line microwave cupcake pan with paper liners. In a large bowl, measure water. Cook on High 2 to 3 minutes until boiling. Add bran cereal. Stir until cereal is moistened. Add butter and let mixture stand 5 to 6 minutes until cereal is softened. With wire whisk, stir in sugar and eggs, beating until well mixed. Blend in flour, baking soda and buttermilk. Spoon batter into desired number of paper-lined cups, filling half full. Remaining batter may be stored in refrigerator for up to 6 weeks. Microwave 2 muffins on High 1 minute, 4 muffins 1 1/2 to 2 minutes or 6 muffins for 2 to 3 minutes. (Muffins will be flat, they do not peak.) Let stand 5 minutes. Makes 42 muffins, 65 calories each.
Brown beef and season according to taco seasoning directions. Butter 1 side of tortilla and place on cookie sheet, butter side down. Cover with the following layers: beans, taco beef and two cheeses that have been mixed together. Cover with another flour tortilla that has been buttered on the top side. Bake 5 to 6 minutes at 500°. Broil 1 to 2 minutes or until slightly brown and cheese is melted. Remove from oven and top with guacamole, black olives, tomatoes, onions and a spoonful of sour cream. Cut into 4 wedges to serve.
Combine all ingredients except pineapple juice. Boil, then add pineapple juice and simmer for 5 minutes. Serve hot.
Saute green pepper, onion and parsley in butter or oleo. Add beef and cook until brown. Cook spaghetti in 1 gallon of water with 2 tablespoons salt. Wash and drain. Combine all ingredients (2 1/2 tablespoons salt). Mix and bake in pans in 350° oven for 30 minutes. Serves 50.
Cream butter and cream cheese; gradually add sugar, then eggs one at a time. Gradually add flour, then extract. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour. Great for the holidays.
Cut butter or margarine into cake mix until mixture resembles coarse meal. Press mixture lightly in bottom and one inch up sides of greased 13 x 9 x 2-inch pan. Bake at 350° for 10 minutes.
Sift together flour, baking powder, salt and soda. Cream butter first, then cream with sugar, adding gradually. Cream well. Blend in eggs, beating well after each egg. Combine buttermilk or sour milk and vanilla. Add milk mixture alternately with dry ingredients to creamed mixture, starting and ending with dry ingredients, blending well each addition on low speed. Grease bottom only of tube pan. Pour in mixture evenly. Bake at 325° for 60 to 65 minutes until cake springs back when touched in center.
Preheat oven to 375°. In small bowl, mix flour, soda and salt; set aside. In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chips and nuts.
Mix the first 3 ingredients. Press into a greased 9 x 13-inch pan. Mix together the remaining ingredients for 5 minutes. Pour over cake mixture in pan. Bake 40 to 45 minutes at 350°. Cut into small squares when completely cooled. This is also good if you add coconut to the cream cheese mixture.
Combine sugar, cocoa, milk and margarine in saucepan. Boil for 1 minute. Stir in vanilla and peanut butter. Add Quaker oats. Drop by teaspoon on wax paper.
Mix and bake at 375° in small baking dish for about 20 minutes or until cake tester comes out clean. Do not overbake! Delicious with light cream cheese spread over while warm. Serves 1. Counts as 1 bread, 1 milk and 1 fruit.
Mix together cream cheese, Cheddar cheese, onion, garlic powder and chopped beef. Shape into balls or logs and roll in chili powder and pecans. Wrap in Handi-Wrap and place in fridge until ready to use. Best if can set overnight.
Cook chicken until done. Put cream soup in bottom of cake pan. Stir in cooked chicken; top with unbaked biscuits until top is covered. Bake at temperature as directed on biscuits. Serve when cooled.
Beat eggs, flour, salt and milk. Add green chilies and cheeses. Pour into well-greased 8 x 12-inch pan. Bake at 350° for 35 minutes. Cool 5 minutes; cut into squares.
Mix together lettuce, tomatoes, cheese and Doritos in a salad bowl. Combine hamburger and taco sauce and serve hot over salad mixture.
Wash and prepare raw vegetables. Chop into pieces about 1/4 inch in size or in cubes, then measure. Put in large saucepan and add sugar, vinegar and salt. Boil 20 minutes. Add drained corn; cook 5 minutes longer or until corn is thoroughly heated.
Drain pineapple juice into saucepan; add gelatin. Stir over low heat until gelatin dissolves. Cool to room temperature, then add other ingredients. Chill. Serve on lettuce.
Thaw frozen shrimp with cold water or drain canned shrimp. Cut large shrimp in half. In a frying pan cook mushrooms and onion in butter until tender. Blend in flour. Add soup; cook until thick, stirring constantly. Add sour cream, pepper, and shrimp. Heat. Serve on toast points and serve. Serves 6.
Combine ingredients. Use enough flour to roll. Sprinkle cookies with sugar and bake in hot oven, 400°. Before baking, I put in just a small amount of jam or jelly in center; adds something!
Prepare pasta according to directions. Add broccoli, carrots and onions during last 5 minutes of cooking time. Drain. Combine soup, water and cheese. Heat to boiling. Add pasta and vegetables. Heat through over low heat.
Dissolve Jell-O in boiling water; add undrained pineapple and strawberries. Stir. Chill until thick. Fold in bananas. Pour half into a lightly oiled baking dish (9 x 11-inch). Chill until set. Set aside the remaining Jell-O mixture. Beat cream cheese until smooth. Add sour cream, lemon juice and vanilla. Spread on set Jell-O layer. Chill for at least 30 minutes. Top with remaining Jell-O. Chill until set. Best if made the night before because of the time it takes each layer to set.
Cook all ingredients except last 3 together, then add the tomatoes, paste and sauce. Thin with 1 can of water. Cook 2 1/2 to 3 hours. Add 1 tablespoon of Parmesan cheese. Cook 30 minutes more. Serve over spaghetti or other pasta.
Chop dates, cherries and nuts. Beat cream cheese with mixer. Add pineapple and blend well. Add dates, cherries and lemon juice. Fold in Cool Whip and nuts. Freeze until firm.
Mix all ingredients and store in closed container. Two tablespoons are considered free on most food plans.
In a 1 1/2-quart casserole dish, combine the soup and sour cream. Stir in the broccoli, ham and rice. Mix well. In a cup, combine bread crumbs and margarine. Sprinkle over casserole. Heat oven to 350°. Bake 30 to 35 minutes or until hot and bubbly.
Beat eggs. Add milk, salt, pepper, sugar, and cornstarch and mix. Add corn. Mix in melted butter. Pour into greased casserole dish. Bake in a 325° oven for 30- 35 minutes. Very delicious! Can be made ahead and put in oven just before dinner.
Sift dry ingredients, then add the milk and cracklings. Shape into small, long rolls and place on a baking sheet or pour batter into a 9 x 9-inch square pan. Bake rolls 20 minutes in a 425° oven or bake in square pan in a 450° oven for 25 to 30 minutes.
In covered skillet, in 1/2 inch boiling water, cook cauliflower 5 minutes or until tender-crisp. Drain. Stir in soup, milk, curry and pepper until smooth. Add peas and red pepper. Cook 5 minutes or until vegetables are tender, stirring often. Add cheese last 30 seconds of cooking. Top with almonds. Makes 5 cups.
Cream shortening; add sugar gradually. Add eggs and beat well. Sift flour, cocoa, salt and baking powder together 3 times. Add alternately with sour milk. Dissolve soda in milk. Add vanilla.
Lay each noodle on flat surface. Combine Ricotta and egg. Spread thin layer of Ricotta over noodle. Then apply thin layer of chopped spinach. Roll up and cut in half. Using 9 x 13-inch pan, place roll-up curly side up in pan. Continue this process with remaining ingredients. Pour sauce over roll-ups. Sprinkle Mozzarella over roll-ups. Bake at 350° for 15 to 20 minutes or until cheese is melted. Serve with salad and garlic bread.
Brown meat and onion; break tortillas in bite size pieces. Add tortillas, sauce and 2 cups cheese to meat. Place in casserole and cover with remaining cheese. Bake at 350° for 1 hour. (If not moist enough, add one 8-ounce can tomato sauce.) You may also add chili powder to taste.
Mix milk, sugar, mayonnaise and vinegar together and pour over chilled vegetables and macaroni. Refrigerate overnight.
Mix all ingredients. Roll into 1-inch balls. Freeze on a cookie sheet. Place in freezer-type baggies. Take out any amount and place on a cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 60 to 70 balls.
Mix together and cook at least 30 minutes. I like just a little hot sauce or a pod of red hot pepper.
Preheat oven to 450°. Snap off the tough ends of asparagus and, if desired, peel the stalks. In a shallow roasting pan or baking sheet with sides, toss asparagus with oil and season with salt and pepper. Spread asparagus in a single layer. Use 2 pans if necessary. Roast for 10-15 minutes until tender and browned, shaking once during roasting. Sprinkle with the vinegar and toss. Taste to adjust seasonings. Serve hot or let cool to room temperature and serve within 2 hours. Serves 10-12. 51 calories, 2 g. fat, 7 g. carbohydrates, 6 mg. sodium.
Place toasted muffins on baking sheet. Place 1 tablespoon of pizza sauce on toasted muffin. Top with shredded cheese of your choice. Broil until golden brown on top.
Saute onions in butter; add hamburger and brown. Add oregano, garlic salt, salt, pepper, chili powder and Worcestershire sauce. Mix well. Add soups; cover and simmer for 5 to 15 minutes. Pour over spaghetti noodles. Serves 4 to 6.
Mix together cake mix and pudding mix. Beat in all other ingredients except for chocolate chips. Fold in chocolate chips with spatula. Bake at 375° for 1 hour in greased tube pan.
Combine cabbage, green pepper, onion and pimiento in medium bowl. Measure remaining ingredients into jar; cover with lid and shake to blend well. Pour dressing over vegetable mixture and toss to coat. Refrigerate, covered, at least 2 hours to allow flavors to blend. Makes 12 (1/2 cup) servings.
Put vegetables in 9 to 12-inch glass dish. Mix in soup. Put cheese on top, then melt butter and crushed crackers and sprinkle on top. Bake at 350° until cheese melts. I like the celery soup.
Cook together the ground chuck, onion, bell pepper, salt and pepper. Mix together the soup, cream of corn and tomato sauce. Layer noodles, meat mixture, soup mixture and sprinkle cheese. Repeat. Bake in a 300° oven for 1 hour.
For One: Mix 1 tablespoon instant pudding and 1/4 cup milk in a paper cup. Add food coloring.
Cook the first three ingredients together until almost done. Add 1/2 stick margarine. Beat flour and milk until all lumps are gone. Remove potatoes from heat. Add flour mixture. Return to heat. Cook a few minutes. Black pepper to taste.
Cut fat from roast; place meat in slow pot. Mix barbecue sauce and 7-Up; pour over roast. Cook on low for 8 to 10 hours or until meat can be broken apart. Serve over kaiser buns. Serves 4 to 6.
Mix first 7 ingredients in large bowl. Stir pumpkin, milk and egg in until smooth. Pour into unbaked 9-inch pie shell and bake 45 minutes at 375°. Mix remaining ingredients and sprinkle on top. Place pan on shallow baking sheet and bake 10 minutes longer.
Melt margarine, marshmallows and chocolate in saucepan. Remove from heat. Add cereal. Stir until well coated. Drop by spoonfuls onto waxed paper.
Preheat oven to 350°. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup morsels.
Preheat oven to 375°. In a bowl, combine flour, baking soda and salt; set aside. In a bowl, beat brown sugar, butter and vanilla until creamy. Add egg; beat well. Gradually add flour mixture. Stir in 1 1/2 cups chocolate morsels and all nuts. Spread in foil-lined 9-inch square baking pan. Bake at 375° for 23 to 25 minutes. Immediately sprinkle remaining chocolate morsels over top. When morsels are shiny, spread evenly with a knife. When cool, chill 10 minutes to set chocolate. Cut into 2 x 1 1/2-inch bars. Makes 36 bars.
Grease and flour tube pan. Mix all ingredients together and blend well. Bake for 1 hour at 350°.
Cut potatoes lengthwise into 4 wedges, then cut each wedge into 5/8-inch strips.
Combine chicken, ham, onion and French dressing; cover and chill at least 1 hour. Mix mayonnaise and mustard; add with celery to salad. Toss lightly. Season to taste with salt and pepper. Place tomatoes, stem end down, and cut each, not quite through in 6 wedges. Spread tomato wedges apart; sprinkle with salt and fill with salad. Top with parsley or ripe olives. Serve on lettuce.
Mix all ingredients well and shape into small balls. Bake at 400° for about 15 minutes or until brown.
Combine wheat germ, flour, sugar, baking powder, salt and orange peel. Beat together oil, egg and orange juice. Add all at once to dry ingredients and stir just to moisten. Fill greased muffin pans 2/3 full. Sprinkle with wheat germ topping. Press in lightly. Bake at 400° for 18 to 20 minutes. Makes 12 muffins.
Arrange chilies on bottom of cake pan. Mix cheese and spread on top. Mix milk and eggs and pour over cheese. Bake in a 350° oven for 30 minutes. Take out and pour tomato sauce over it. Return to oven for 12 minutes. Serves 6 heartily.
Place ground beef in 1 1/2-quart microwave casserole. Microwave for 4 to 5 minutes or until beef loses its color, stirring after 2 minutes. Pour off drippings. Add next 3 ingredients, mixing well. Microwave for 3 minutes, bringing mixture to a boil. Spread corn chips in microwave pie plate. Press refried beans on top, forming a shell. Fill with ground beef mixture. Microwave for 3 minutes or until hot. Top with cheese. Microwave 1 minute. Serve with taco sauce, if desired. Yields 6 servings, about 454 calories each.
Melt chocolates in microwave oven. Do not cook. After chocolate is melted, pour the warm cream in slowly. Stir well with electric mixer. Add walnuts, if used. Pour in 9 x 9-inch pan coated with butter. Cool for 2 hours before cutting. Delicious!
Mix the first 4 ingredients; let cool. Mix all together. Grease and flour 5 tin cans; fill half full. Bake for 1 hour at 325°. Cool, slice and serve with whipped topping. Freeze and serve later, also.
Beat butter until fluffy. Mix	flour, 1/2 cup of sugar and salt. Add to butter. Beat until crumbly. Combine egg, rum and lemon peel. Stir into flour mixture until moistened. Divide dough into thirds.	Pat 1/3 into a 10-inch spring-form pan, 1/3 on sides, 1-inch high. On wax paper, roll last third into a rectangle, 1/4-inch thick. Cover	and chill the crust and rectangular dough for 30 minutes.
Mix shortening and sugar together. Add eggs, one at a time, beating after each. Add other ingredients and mix well. Bake in tube pan for 1 1/2 hours at 325°.
Place butter in 8-inch round dish. Microwave at High (10) for 1 minute until melted. Sprinkle sugar over butter and add corn syrup. Stir well with fork. Place glass open side up in center of dish. Sprinkle with pecans and cherries. Arrange biscuits over mixture in dish in petal shape; squeeze to fit, if necessary. Microwave at Medium (5) for 6 to 8 minutes. Remove glass and invert onto serving plate. Let dish stand over rolls a few minutes so remaining syrup in dish may drizzle over rolls. Serve warm.
Layer the graham crackers, pudding, fruit (mixed), graham crackers, pudding and fruit (mixed). Continue layering until you have used all ingredients. Top with Cool Whip. Refrigerate.
Chop, cook and drain broccoli. Chop celery. Chop onions. Cook rice. Combine broccoli, celery, onions and rice. Add mushroom soup and cheese. Mix well. Serve hot. Can be made ahead of time. Can be frozen.
Why I like (or memories of) my grandma or grandpa's recipe: Because she makes them every year for Christmas.
Mix all ingredients and bake in a 400° oven for 30 to 40 minutes.
Mix margarine and 1/2 cup sugar until light and fluffy. Add vanilla and flour, beat until well mixed. Stir in nuts. Cover and chill at least 1 hour. Roll into 1-inch balls. Preheat oven to 350°. Bake 15 minutes. Cool on pan 2 to 3 minutes. Roll in confectioners sugar. Continue to cool, then roll in sugar again. Store in tin.
Mix ingredients together and pour into a greased 8 x 9 x 1-inch pan. Bake for 30 minutes at 350°.
In a large saucepan, combine water and sugar. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 3 minutes. Remove from heat, stir in frozen fruit punch, until dissolved.
Roll sliced apples in dinner rolls. Pour juice and sugar and cinnamon mixture over top. Bake at 350° for about 30 minutes. Serves 8 to 16 guests.
Mix first 3 dry ingredients and add milk. Stir well; set aside. Melt 1 stick margarine in 9 x 13 x 2-inch pan in 350° oven. Remove from oven when melted. Pour batter mixture over melted margarine. Then pour fruit over top of batter (peaches are excellent). Sprinkle 1/2 cup water and 1/2 cup sugar over fruit. Bake at 350° for approximately 1 hour or until batter is done. Cinnamon sprinkled over fruit adds flavor.
Trim off the hard end of the sprouts. Cut an X in the stem end. Place in a pan of boiling water and cook for 3 to 5 minutes. Drain. Mix together the rest of the ingredients and pour over the hot sprouts. Marinate for 3 to 5 days. Drain and serve.
Heat all ingredients except popcorn to simmering over medium heat, stirring constantly. Stir in popcorn. Cook, stirring constantly, until popcorn is well coated, about 3 minutes; cool slightly.
Place beef (no need to brown) in 3-quart casserole. Sprinkle with salt and pepper. Top with celery, onions and carrots. Combine soup and water. Pour over meat. Cover tightly and bake in slow oven at 300° for 3 hours. Add potatoes and bake 45 minutes longer. Makes 5 servings.
Combine all ingredients and cook until mixture forms a soft ball in cold water. Cool. Beat until creamy. Add pecans, if desired. Pour onto buttered platter and cut into squares when cold.
Put pineapple and juice in bowl. Stir in dry pudding mix; stir until well mixed. Fold in thawed whipped topping, nuts, marshmallows and cherries. Refrigerate until ready to serve.
Melt butter over low heat. Add sugar, milk, cocoa and syrup. Bring to a boil, then lower heat and cook for 2 minutes, stirring constantly. Remove from heat and add vanilla, peanut butter and oatmeal and mix well. Drop tablespoons of mixture onto waxed paper and let cool.
Cream together sugar, oleo and syrup; cut cherries in half or use whole. Make creamed mixture into walnut sized portions (smaller if desired). Make a thumbprint hole in each and place cherry inside, then work into a ball and chill overnight.
Fry or microwave bacon until crisp; cool and crumble into large bowl. Add shredded cheese. Stir together all remaining ingredients; add to bacon and cheese. Pour into pie shell and bake at 450° for 10 minutes; then reduce heat to 350° for another 30 minutes. Cool 5 to 10 minutes before cutting.
Combine the butter and zwieback crumbs. Butter an ovenproof baking dish. Pack a layer of crumbs on the bottom. Cover with a thin layer of applesauce. Continue to alternate layers of zwieback with applesauce, finally ending with the crumbs. Bake at 400° for 30 minutes. Serve spooned out with whipped cream.
Wash, hull and mash 2 quarts of strawberries. Add sugar; let stand 1 hour. Strain. Add juice of orange and lemons, cold water and sugar. Pour into large punch bowl. Add 1 quart of whole strawberries. Serves 15 to 20.
Cook, bone and chop chicken. In lightly oiled or Pam sprayed 13x9 dish, layer cooked broccoli, chicken then sauce. Top with cracker or bread crumbs to cover (I use whole wheat bread), parmesan cheese, and dot with light margarine or oil.
Cream butter until fluffy. Beat egg and sweetener together; add butter and blend well. Sift together flour, soda, salt and all spices. Add to shortening mixture alternately with milk. Add vanilla. Blend in remaining ingredients. Drop on ungreased cookie sheet. Bake 12 to 14 minutes at 375°.
Combine all ingredients in a covered 2-quart casserole. Bake 1 hour 15 minutes at 350°. Remove from oven, remove cover and let stand 10 minutes. Makes 6 servings.
Mix well by hand in 9 x 13-inch pan. Bake 1 hour at 350°.
Heat oven to 425°. Coat chicken in mixture in bag. Melt shortening or margarine in 13 x 9 1/2 x 2-inch pan. Bake skin side down 30 minutes. Turn; bake 35 minutes.
Mix cake mix, 1 egg and melted margarine together. Pour out into a 9 x 13-inch pan.
Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pastry shell (have edges crimped high; filling is generous). Bake at 425° for 10 minutes. Reduce to 350° and bake another 40 minutes, or until inserted knife comes out clean. Cool.
Brown ground meat; drain. Add chili mix, tomato sauce and water. Mix flour	with a little water and add to sauce. Add chili powder and garlic. Simmer at least 20 minutes. Add more water if too thick.
Heat oven to 400°. Mix shortening, 1 1/2 cup sugar and eggs thoroughly. Sift together flour, cream of tartar, soda and salt. Stir into first mixture. Form dough into balls the size of walnuts. Mix together 2 tablespoons sugar and 2 teaspoons cinnamon. Roll balls in the sugar mixture and place about 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes. Makes 5 dozen.
Blend condensed milk, juice and rind. Add egg yolks and mix well. Pour into a baked pie crust.
Brown ground beef. Drain. Add onions and garlic powder. Cook for 5 minutes. Add pepper, parsley flakes, canned tomatoes, tomato paste, water and seasonings. Heat to boiling, uncovered. Remove from heat. Assemble ingredients as follows:
Cook and bone chicken. Put in large casserole dish. Add soups, Milnot and other ingredients. Mix well. Top with grated cheese. Bake at 350° about 30 minutes.
Preheat oven to 350°. Arrange clean fish in bottom of deep casserole. Add potatoes, vegetables and seasonings. Pour wine over top. Cut butter into bits and scatter on top. Pour boiling water over all and cover tightly. Bake 1 hour. Add warm cream and stir gently. Serve from casserole.
In a large serving dish, mix together shredded carrots, apple, pecans, raisins and mayonnaise.
Cream butter and sugar until light. Add 1 teaspoon vanilla and 2 eggs, one at a time, beating after each. Blend in chocolate squares melted and cooled. Sift together 2 1/2 cups cake flour. Add baking soda and salt. Add to creamed mixture alternately with cold water, beating after each addition. Bake in two 9 x 1 1/2-inch round cake pans, lightly greased and floured. Bake at 350° for 30 to 35 minutes or until done. You can use 2 to 3 envelopes Nestle Choco Bake instead of chocolate squares, also Hershey's cocoa powdered can be used; just follow package directions. Substitute cake flour for regular, 1 cup minus 2 tablespoons equals 1 cup cake flour.
Mix ingredients thoroughly, except decorations. Roll dough into 1 inch balls, dip and roll in decorations. Cover completely. Flatten with glass. Bake at 350° for 10 minutes or until edges turn golden brown.
Cut tops off peppers; remove and discard seeds and cook in boiling salted water for about 5 minutes. Drain and stand in muffin pan cups.
Put first six ingredients in a blender and puree. Slowly add olive oil. Refrigerate 30 minutes. Put lettuce, croutons and cheese in bowl; pour dressing over and toss. Makes 4 servings.
Mix all ingredients together, adding nuts, zucchini and coconut last. Bake at 350° in a well-greased 9 x 9-inch pan for 35 minutes.
Preheat oven to 375°. Grease pan with 1 teaspoon of margarine. Lay sweet potato and apple slices in pan, alternating and overlapping slices. Mix brown sugar and cinnamon; sprinkle over potatoes and apples. Dot with remaining margarine. Cover pan with aluminum foil. Bake for 30 minutes. Uncover; bake 10 to 15 minutes longer or until potatoes are tender when pierced with a fork. Serves 4.
Toss first 6 ingredients together until potatoes are coated. Put in greased, shallow 2-quart baking dish. Scald milk and pour over potatoes. Cover with foil and bake at 350° for 1 hour. Mix crumbs and butter. Remove foil and sprinkle potatoes with crumb mixture. Bake 30 minutes longer.