HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. In a small bowl, combine cinnamon and sugar. In another bowl, melt the margarine. Cut each biscuit into fourths. Roll each piece of biscuit into a small ball. Dip into the margarine and roll in the cinnamon-sugar mixture. Place 4 pieces into a muffin pan (I use paper muffin cups). Four pieces will be in each cup. Do not worry about how the pieces are setting in the muffin cups. Bake at 400° for 12 to 17 minutes (I baked mine 15 minutes). Enjoy! These are very rich and should be eaten while they are warm.
Beat the eggs. Add the sugar, milk, salt and vanilla and stir. Pour into a single pan or individual custard cups. Sprinkle with nutmeg. Cook for 45 minutes at 350°. Serves eight.
Mix ground beef, onion, rice, salt and pepper. Roll into balls about the size of walnuts. Cook in tomato soup mixture with water 15 minutes in pressure cooker. If you cook this in a saucepan, add more water and cook longer until done.
Mix and press first 3 ingredients into 9 x 13-inch pan. Bake 10 minutes at 350°. Let cool before adding next layer, about 30 minutes. Mix and spread next 4 ingredients over first layer. Chill until set. Mix last 3 ingredients together and put on top of other layers. Chill again. Makes a lot!
Scrub potatoes and rinse them. Cut them widthwise into thin slices, but not all the way through (like you would slice bread, but not all the way through). Put potatoes in a baking dish and fan them slightly. Sprinkle them with salt and drizzle with butter. Sprinkle on herbs. Bake at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake another 10 minutes or until cheese is melted and potatoes are soft inside. Makes 4 servings.
Preheat oven to 475°. Beat egg whites very stiffly. (Should look like white icing.) Add sugar gradually while beating. Add vanilla and fold in pecans. Drop onto cookie sheet by teaspoon. Turn oven to 275° and cook for 15 minutes.
Shred onions and smash finely. Take the pulp from the onions, add tomato sauce and A.1. and stir together. Recommend on chicken, lamb or beef ribs.
Place scoops of ice cream into punch bowl. Add mixture of punch and juices. Stir in ginger ale gently. Yields 25 servings.
In a large bowl, combine bread crumbs, sage, pepper, egg whites, onion, garlic and milk. Add meat and mix lightly. Place in a shallow baking pan or loaf pan. Bake at 400° for 45 minutes. Remove from oven and carefully drain fat from pan.
Melt chocolate and two teaspoons of milk over low heat. Beat sugar with cream cheese; add remaining milk and chocolate. Beat until smooth. Fold in Cool Whip. Spoon into crust. Freeze until firm, about four hours.
Soften cream cheese. Spread on the salami slices; stack. Spread slices and top with a plain slice of salami. Cover and chill.
Wash beans; trim ends and remove strings. Arrange beans in a steaming rack placed over boiling water; cover and cook 8 to 10 minutes. Plunge beans into cold water. Drain and set aside. Coat a nonstick skillet with cooking spray. Melt margarine in skillet over medium heat. Add mushrooms and garlic; cook, stirring constantly 3 minutes or until mushrooms are tender. Add green beans, remaining ingredients. Cook 3 minutes or until heated. Yields 4 servings. Contains 93 calories.
Melt margarine, then add brown sugar and mix. Let it cool. Add eggs and blend well. Add flour, baking powder and salt. Add nuts, chips and coconut. Spread in greased pan and bake for 30 minutes at 325°. Take out when light brown and cut, when cool, into squares.
Cream sugar and shortening. Add remaining ingredients and bake in moderate oven at 350°.
Cream shortening and sugar; add vanilla. Beat until fluffy. Sift into dry ingredients until creamy. Mix together with milk, enough for soft dough. Drop on greased cookie sheet and bake at 375° for 10 to 15 minutes or lightly browned.
Mix together sugar and cinnamon. Cut biscuits into quarters. Roll biscuit pieces in sugar and cinnamon. Put in lightly greased Bundt pan. Spread brown sugar on top. Pour melted butter over top. Bake at 350° for 35 minutes.
Preheat oven to 350°. Mix cocoa, flour, soda and salt in large mixing bowl; set aside. Blend butter and eggs until smooth; add vanilla and both sugars while continuing to blend. Gradually add dry mixture. Stir in chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes. Place on wire racks to cool.
In saucer, dip rims of cocktail glasses in 1 tablespoon lime juice. Dip in salt. In blender container, combine remaining lime juice with sugar; blend well. Add ice; blend until slushy. Pour into 2-quart pitcher. Stir in tequila and triple sec. Serve in prepared glasses.
Saute onion in oil. Add okra and fry 5 minutes to take away the slime. Add tomatoes, sugar, salt and pepper. Cover and cook 15 minutes. Remove cover and let simmer 5 minutes longer.
In a large bowl, soften yeast in water with pinch of sugar. When ready, add 1 1/2 cups flour and all other ingredients. Mix well. Let rest 15 to 20 minutes. Work in remaining 1 1/2 cups flour. Add more if necessary to make a medium stiff dough. On greased or floured board, knead until smooth. Shape into loaf. Place in greased or sprayed baking pan. Let rise in warm place until doubled, about 1 hour. Bake at 350° for 30 minutes. Remove from pan and cool on rack.
Coat pork chops with flour. Brown in oil in a Dutch oven. Combine remaining ingredients in a bowl; mix well. Pour mixture over chops. Bake at 325° for 1 1/2 hours, covered.
In large skillet, brown steak cubes and garlic in hot oil; drain off excess fat. Stir in water, beef broth, sugar, oregano, cumin, salt and bay leaves. Reduce heat, simmer, covered, until meat is tender, about 1 1/2 hours. Stir in chili peppers and corn meal. Simmer, covered, 30 minutes. Stir occasionally. Remove bay leaves. Serve over squares of corn bread, if desired. Makes 4 to 6 servings.
Mix first 4 ingredients well. Mix flour and soda. Add to mixture. Add M&M's. Bake at 350° for about 15 minutes or until light brown around edges. Yield: about 4 dozen.
Brown sausage; drain. Butter bread and cut into cubes. Line bottom of 13 x 9 x 2-inch pan with bread; top with sausage, then cheese. In a bowl, mix eggs, half and half, mustard and salt. Beat well and pour over sausage and cheese. Leave in refrigerator at least 8 hours. Bake at 350° for 30 minutes.
Put shredded zucchini in colander. Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes. Squeeze as much liquid as possible from zucchini with your hands; reserve. Saute onions in hot butter in a skillet over medium-high heat until soft. Transfer reserved zucchini and onion to large bowl. Stir in eggs, flour and remaining 1/4 teaspoon salt and pepper.
Whip together the first 5 ingredients until smooth. Season to taste. Fold in 1/2 can of onions. Spread potatoes in baking dish and form a shell. Bake at 350° for 25 or 30 minutes. Arrange broccoli in shell and sprinkle with remaining onions and cheese. Bake 5 minutes longer. Yields 8 servings.
In 12 x 7-inch baking dish, combine all ingredients except fish. Add fish; marinate 1 hour. Bake fish in marinade in preheated 350° oven for 15 to 20 minutes or until fish flakes with fork. Yields 2 to 4 servings.
Press crescent rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake at 350° for 12 to 15 minutes. Combine cream cheese, mayonnaise, basil leaves and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Refrigerate until time to serve. Cut in squares.
Stir shortening to soften. Gradually add sugar; cream until light and fluffy. Add vanilla and chocolate; mix well. Add eggs one at a time, beating well after each addition. Sift flour, soda and salt together 3 times. Add to creamed mixture alternately with milk, a small amount at a time. Beat after each addition until smooth. Stir in nuts. Bake in 3 paper-lined 9 x 1 1/2-inch round pans at 350° for about 3 minutes. Frost with desired frosting.
Mix raisins, milk and enough water to barely cover in a saucepan. Boil for 5 minutes. Drain and allow to cool.
Lightly brown meat. Add pepper and onions. Cook until soft. Add chili sauce, catsup and relish. Simmer for 10 minutes. Serves 10 to 12.
Mix all together except chips and cheese. Simmer for 30 to 45 minutes or longer. Serve with chips and shredded cheese. Makes 8 servings.
Heat oven to 350. Cut first 1/2 cup butter into first cup of flour. Sprinkle with water and mix with fork. Round into ball and divide in half. Pat into 2 long strips 12x3 inches, 3 inches apart on ungreased baking sheet. Mix second 1/2 cup butter and water; bring to rolling boil; add almond and remove from heat. Stir in second cup of flour and keep from lumping. wWen smooth and thick, add 1 egg at a time, beating until smooth. Spread evenly over each pastry. Bake 60 minutes or until topping is crisp and nicely browned. Frost with powdered sugar icing and sprinkle with chopped nuts.
Place the scaloppine on a flat surface and pound with a flat metal meat pounder or the bottom of a clean skillet. Blend the flour with salt and pepper and dredge the scaloppine on all sides. Heat the butter in a large heavy skillet until it is quite hot but not brown. Add the scaloppine (note that they shrink as they cook). Cook quickly until golden, for about 2 minutes, on one side and turn. Cook until golden on the other side. Remove the scaloppine to a warm dish and keep warm and covered with foil. Add the shallots to the skillet and cook briefly, stirring. Add the wine and cook, stirring, until it is almost evaporated. Add the cream and let it boil up, stirring. Cook about 30 seconds and turn off the heat. Stir in the mustard. Do not cook further. Pour sauce over veal and serve. Yield: 2 or 3 servings.
Mix dry ingredients and set aside. Mix butter, sugar, eggs and lemon juice. Add flour mixture until soft dough. Make about 1 to 2-inch balls with dough. Then roll into ropes. Twist ends to make wreaths. Roll wreaths in powdered sugar and use lemon zest as a garnish. Bake at 350° for 20 minutes.
Put in blender or mixer, liquid ingredients first. Add sugar and cocoa, blend, pour into pie shell. Bake at 350 for 35-40 mins., will be shakey in middle. Great with ice cream or cool whip.
Mix macaroni, salt, pepper, yogurt and 1 egg together; place in a buttered 9-inch pie pan. Spread beaten egg and 2 tablespoons grated cheese over mixture in pie pan. Bake for 45 minutes at 350°, or until knife comes out clean. Serve with spaghetti sauce and remaining cheese.
Combine first 7 ingredients. Beat for 4 minutes at medium speed of electric mixer. Stir in nuts. Spread batter evenly in buttered 9-inch pie plate. Bake at 325° for 35 to 40 minutes or until toothpick inserted in center comes out clean (pie will puff, then fall slightly). Serve with whipped cream or ice cream.
Put in layers: broken lettuce; hard-boiled eggs (sliced); salt and pepper; raw peas, drained; sprinkle with 1 tablespoon of sugar; lettuce; shredded Swiss cheese; bacon or bacon bits and mayonnaise. Let set at least 6 hours or overnight.
Put pineapple juice, catsup, vinegar, sugar and soy sauce into pan. Stir in cornstarch mixed with cold water. Cook until thickened. Do not boil. Add all the rest of ingredients and heat to serve.
Butter a 9 x 13-inch baking dish generously. Arrange boiled, sliced potatoes on all sides of baking dish, as if lining the sides of the dish with potatoes. Place fish fillets in bottom of pan and sprinkle with salt and pepper.
Cream Crisco and sugar. Add eggs and mix. Add milk and rest of dry ingredients. Bake in long greased pan (8 x 12-inch or a little larger). Bake at 350° until light brown (about 30 minutes). Cool; cut in squares and top with strawberries that have been mixed with sugar.
Mix cake mix, vanilla pudding, oil, water, eggs and vanilla together for batter. Mix together cinnamon, chopped walnuts or pecans and sugar. Grease and flour 9 x 13-inch pan. Pour 1/2 of batter in pan; sprinkle 1/4 of cinnamon/sugar mixture on top. Repeat. Bake for 35 to 40 minutes at 350°.
Put onion, celery and tops and parsley in an ungreased baking dish, then the fish, then salt and pepper. Add cooking oil and paprika by sprinkling on top of fish. Bake 10 minutes, then pour tomato sauce on and bake 30 to 35 minutes more. (Try it served over white rice with broccoli on the side.)
Grind pears alternately with onions and peppers in food grinder or processor. Mix thoroughly and set aside. Combine sugar, mustard, salt and turmeric in kettle. Add prepared fruit and vegetables and return to boil; reduce heat and simmer for 25 minutes, stirring frequently. Ladle into hot, sterilized quart canning jars, leaving 1/2-inch headspace and seal with canning lids according to manufacturer's directions. Process 5 minutes in boiling water bath. Makes 8 quarts.
Slice cucumbers and onions. Put in layers in a jar or container. Mix liquid and seasonings. Pour over slices. Store for 5 days before using.
Wash duck. Poke holes in skin all over duck. Bake in oven without lid at 450° for 25 minutes. Drain off fat. Add 3 cups orange juice. Cover with lid. Put back in oven at 350° for 2 1/4 hours. Pour the juice from the duck over a bed of cooked rice.
In large skillet, heat corn oil and garlic over medium-high heat. Add chicken and saute 4 minutes or until tender. Add peppers and onion; saute 4 minutes. Spoon chicken mixture on pitas. Top with salsa and sour cream, if desired. Fold pitas and enjoy. Makes 4 servings.
Bake at 375° for 6 to 10 minutes. This can be used as a drop cookie if you wish. Use a little more flour and you can roll it out thin and cut into shapes.
Boil noodles until al dente; drain well. Slice cabbage coarsely. Fry cabbage and onion in butter until golden in color. Stir while frying, adding more butter if needed. Stir drained noodles into cabbage. Cover and heat through.
Sift corn meal, baking powder and salt together. Mix soda with buttermilk and add to dry ingredients. Add egg and beat well. Add water to make a medium thick batter. Grease skillet with oil, pour batter in and bake at 450° for 25 minutes.
Beat all ingredients, except nuts, with rotary mixer. Mix in nuts. Pour in crust and bake at 375° for 40 to 45 minutes.
Cream sugar and butter. Add eggs one at a time, beating well. Stir together flour, baking powder, soda and salt. Combine buttermilk and vanilla. Add dry ingredients and buttermilk mixture alternately to creamed mixture. Fold in blackberries. Spread batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 1 1/4 hours. Cool 10 minutes in pan. Invert on wire rack. Cool completely. Combine powdered sugar and enough milk to make drizzling consistency. Drizzle over cake.
Place apples in buttered 8-inch square baking dish. Add a small amount of water with apples. Mix together butter, sugar, flour and cinnamon until crumbly. Place mixture on top of apples. Bake at 350° for 45 to 60 minutes.
Sprinkle chicken pieces with seasoned salt. Blend spaghetti sauce mix and crumbs. Roll chicken in crumb mixture. Fry in hot oil in skillet. Add wine, tomatoes, mushrooms and remaining crumb mixture. Cover and simmer about 45 minutes or until chicken is tender. Serve with spinach salad and garlic bread. Serves 4.
Cook and stir sausage and peppers in a large skillet on medium heat until sausage is browned. Stir in broth water and beans. Bring to boil; stir in rice and paprika. Cover. Remove from heat. Let stand 5 minutes. Stir. Serves 4.
Prepare biscuit mix according to package directions for biscuits. (Note: The 2/3 cup of milk is the amount specified in most biscuit mixes to go with 2 1/4 cups of mix. Read your own box directions for the exact amount of milk to be used.) Knead 8 to 10 times. Roll out on floured surface to 14-inch circle. Brush with melted butter. Sprinkle with cheese. Cut into pie shape wedges. Roll to form. Place point side down on lightly greased baking sheet. Bake at 450° for 8 to 10 minutes. Remove from baking sheet immediately.
Dredge blueberries in flour and set aside. Cream margarine with sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, baking powder and salt. Fold into cake batter; blend well. Gently stir in berries. Spoon mixture into a greased and floured 10-inch tube pan. Bake approximately 1 hour and 10 minutes at 325°. Cool in pan on rack for 10 minutes. Remove from pan.
Cream butter and sugar. Blend in egg yolk, vanilla and salt. Mix well. Stir in flour. Mix in raisins and walnuts. Drop by small teaspoonfuls onto greased baking sheets. Bake at 400° for 10 to 12 minutes or until delicately brown on bottom. Makes about 4 dozen.
Mix together like chicken salad and spread into buttered 13 x 9-inch pan.
Cook orzo until well done. Rinse with cold water and drain well. Drain pineapple and oranges, saving juice from oranges. Mix juice from oranges with sugar, flour, salt and eggs. Cook until thick, stirring constantly. Cool and add fruit and drained pasta, mixing well.
Combine ingredients and pour into 9-inch unbaked pie shell. Bake for 50 minutes very slow.
Mix first 6 ingredients together and shape into a log. Roll in chili powder and slice.
Season the wings with the ingredients, and in a greased baking pan, place the wings. Let cook for 30 minutes, covered, at 325°. After 30 minutes, uncover, empty excess grease, and cover with Hunt's barbecue sauce. Cook for 20 to 30 more minutes. Serves 4 to 6.
Combine butter and bread in blender to make crumbs. Set aside. Mash turnips in blender. Put all other ingredients in blender and mix. Pour into a casserole dish and stir in 1/2 of bread crumbs. Put rest of crumbs on top. Bake at 350° for 20 to 25 minutes.
Cook onions. Add meat, salt and pepper. Brown and pour off fat. Add green beans and soup to mixture. Pour into greased deep dish pie plate. Prepare potatoes and spoon in mounds onto meat mixture. Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes, until heated or potatoes turn golden brown on top. Serves 4 to 6.
Drain pineapple (save juice and use instead of water). Mix cake according to directions. Cut up 4 slices of pineapple in cake mix. Grease and lightly flour bottom of cake pan. Sprinkle sugar and cinnamon (enough to cover the floured bottom). Place pineapple circles on bottom of pan. Pour cake mix over circles, covering well. Bake according to directions. Let cool 20 minutes. Turn upside down on board or tray. Cut into squares and top with Cool Whip.
Combine sugar, water and syrup in a heavy pan. Cook mixture, without stirring, to 240°. Add peanuts and salt and continue cooking to 290°. Stir continuously after adding peanuts. Remove from heat and add butter, vanilla and soda. Stir rapidly until soda stops foaming. Working quickly, spread onto buttered cookie sheet. Crack into pieces when completely cool.
Melt marshmallows in milk. Stir in 2 cups Cool Whip. Add the blueberries. Save some for on top.
Preheat oven to 425°. Rinse shrimp well; drain on paper towels. Melt butter in oblong baking dish. Add garlic and tablespoon of parsley; mix well. Add single layer of shrimp. Bake, uncovered, for 5 minutes. Turn shrimp; sprinkle with lemon juice and remaining parsley. Bake 5 minutes more, or until shrimp are pink. Shrimp will become tough if overcooked.
Mix all together after draining peppers. Pour into a pie pan. Bake at 350° for 30 minutes. Serve with crackers or chips.
Combine flour, sugar and margarine. Press into bottom of 13 x 9-inch pan. Bake 15 minutes at 350°. Combine other ingredients and spread over crust. Bake 25 minutes at 350°. Cool and cut into bars.
Mix the first 6 ingredients well and spoon 1/2 of batter in stem pan and sprinkle brown sugar and cinnamon mix. Add rest of water and bake at 350°.
Blend with mixer or blender at least two full minutes. Put into clean jar and refrigerate prior to use. Use in place of bottled French dressing. Use within two weeks.
In 2-quart casserole dish layer chicken on bottom, then rice. On stove top in saucepan combine soup and water, heat. Then pour soup over chicken and rice. Cover and bake at 350° for 30 minutes.
Mix altogether; put in loaf pan. Bake at 350 degrees for 55 minutes or until golden brown and toothpick comes out clean.
Put chicken in stock with onion and green pepper. Let simmer until onion and pepper are soft. Add soy sauce and slices of tomato. Let simmer until tomato is soft. Mix cornstarch with a little cold water and stir into chicken mixture to thicken. Pour over rice and serve. Serves 4 to 6 people.
Combine eggs, cream, sugar, salt and vanilla in a bowl; mix well. Add condensed milk and pudding mix. Stir until blended. Pour into freezer can and add milk almost to fill line. Churn in freezer per instructions. Makes 4 quarts. The pudding mix adds to the flavor and body of the ice cream.
Drain pineapple well. Drain oranges and cut in small pieces. Combine fruit in a bowl and sprinkle with the powdered jello. Add Eagle Brand and nuts. Mix well. Fold in Cool Whip. Pour into 2 graham cracker crusts. Refrigerate 2 hours. Better if refrigerated overnight. Serves 12.
Preheat oven to 350°. Using mixer, blend cream cheese with sugar, 1 egg, salt and vanilla until smooth. Spread in pie crust. Sprinkle with pecans.
Simmer onions in boiling water until tender. Drain, reserving 1 cup of the liquor. Mix crumbs and seasoning. Add celery soup and onions, chicken soup and 1 cup of liquor in which they were cooked. Add butter, onions and eggs and mix thoroughly. This amount of dressing will stuff a 10 to 12 pound bird. If baked separately, allow 45 minutes for baking.
Drain fruit. Take 1 cup fruit juice and add to pudding mix and Tang. Mix with mixer until thick. Pour over fruit and chill.
Cook cheese until it melts. Add Worcestershire sauce. Place beans in casserole dish, pour mixture over them. Top with crackers or bread crumbs. Spread small amount of butter over crumbs. Bake at 350° for 45 minutes or until liquid thickens.
Mix pineapple and pudding together. Add and stir Cool Whip and marshmallows.
Boil chicken in water in a large pot. Save chicken broth. Drain fat. Add cut up pieces of cooked chicken to large pot with cans of chicken broth. Add tomatoes, cilantro, celery, carrots and onion. Add garlic salt; stir. Add green chiles and green chile jalapeno salsa. Cover; let it simmer until vegetables are cooked. Add 1/2 cup rice. When rice is cooked, add shredded Monterey Jack cheese.
Crack conch shell with hammer. Remove conch; clean down to white meat, making sure all black has been removed. Beat conch meat with hammer until about 1/4-inch thick; cut into bite-size pieces.
Clean mushrooms. Remove stems and chop up. Add stems, onion, cheese, celery, butter and sauce mixed, to the mushroom cap. Bake at 375° for 10 to 15 minutes.
Cook dates, eggs, sugar and margarine or butter in double boiler until done; cool. Pour over Rice Krispies. Form into balls with hands well coated with butter. Roll in nuts or coconut.
Mix all ingredients together and bake in a Bundt pan at 350° for 50 minutes.
Mix butter and sugar together. Add egg half, salt and vanilla. Mix this, then add flour. Make big ball and push this in pie dish (plus or minus 8-inch). Decorate with almonds. Coat with egg half (leftover). Bake at 350° for 25 minutes, then turn the oven off and let the cookie cool in the oven.
Mix yeast, sugar and water; stir until yeast dissolves. Add cake mix; stir well with 2 cups warm water. Add 2 1/2 cups flour and beat until smooth. Add 2 1/2 cups flour and stir well. Place on floured board and knead in enough flour to make a sticky mixture. Roll out to 1/2-inch thickness.
Cream butter and sugar; add beaten eggs and vanilla. Beat well. Add sifted dry ingredients. Let stand in refrigerator overnight. Roll out, only working with about a third of the batter at a time. After cutting with cookie cutter, dip one side in sugar. Put on baking sheet. Bake 8 or 10 minutes in moderate oven. I prefer 325° oven for 4 minutes in lower half and 4 minutes in upper half. Don't overbake.
Cook mushrooms, onions and peppers in butter. In crock-pot, cook sausage until heated. Add vegetables, kraut, tomatoes and salt and pepper. Cook in crock-pot on high for 3 to 4 hours or on low for 5 to 6 hours.
Bone chicken and put in baking dish. Mix soup and sour cream. Pour over chicken. Mix crumbled Ritz crackers, poppy seed and butter. Put on top of chicken and bake at 350° for 30 to 40 minutes.