HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large plastic bag, mix sugar, 2 tablespoons cinnamon and nutmeg. Cut biscuits in quarters. Drop in bag and shake. Place in a Bundt pan evenly all around. In saucepan put brown sugar, butter and 2 teaspoons cinnamon. Heat until butter melts and mix well. Pour over biscuits and bake at 350° for 30 minutes. (Don't overcook.)
Dip banana slices in pineapple juice to prevent from turning brown. Set aside. Mix orange segments and pineapple chunks with juice. Add pudding and mix. Let sit 20 minutes in refrigerator. Layer orange and pineapple mixture, the other fruits and Cool Whip in clear bowl, ending with Cool Whip on top. Refrigerate until serving.
Grease muffin tins. Whisk oil, milk, eggs and almond extract. Combine flour, salt and baking powder in another bowl. Add dry ingredients gradually to oil mixture. Add poppy seed. Pour into tins. Bake at 350° for 30 minutes. Serves 30.
Cream sugar and butter. Add beaten eggs and soda/milk mixture. Sift dry ingredients together and add fruit. Add butter mixture and slowly pour Jack Daniels while stirring. Add nuts and drop small amounts on greased cookie sheet. Bake at 300 degrees for 18-20 minutes.
Simmer tomatoes, soup and sauce over low heat. Add oregano, garlic salt and sugar. Salt and pepper to taste.
Sift together flour, sugar and other dry ingredients. Combine juice, egg and melted shortening. Add this to dry ingredients and mix only until moistened. Carefully fold in cranberries and nuts. Spoon into 2 greased loaf pans. Bake at 350° for 1 hour.
Use large wok or frypan. Dissolve bouillon in hot water. Combine cornstarch and pepper. Stir in lemon juice and soy sauce. Stir in bouillon and set aside. Heat pan over high heat. Add oil. Add green onion and green pepper. Stir-fry 2 to 3 minutes. Remove from pan. Add shrimp and stir-fry 2 to 4 minutes. Stir in lemon juice mixture. Cook until thick and bubbly. Add green onion and green pepper. Cover and cook 1 minute. Serve over rice.
Melt margarine. Add flour and nuts, then spread evenly over bottom of 9 x 12-inch baking pan. Bake 15 minutes for 350°. Cool completely.
Preheat oven to 375°. Cream the butter and sugar. Add egg. Add mashed bananas. Mix well. Add soda, salt and flour. Mix well. Add nuts. Pour in normal size loaf pan (greased). Bake for 15 minutes at 375°; reduce heat to 350° and continue baking for about 40 minutes.
Heat orange juice to boiling. Add Jell-O; stir until dissolved. Add buttermilk to cooled mixture, then fruit. Chill until set.
In a medium saucepan, combine carrots, water, lemon juice, margarine, salt and pepper. Bring to boil; reduce heat. Cover; cook over low heat for 15 minutes or until just tender. Continue to cook, uncovered, 5 to 10 minutes more or until most of the liquid has evaporated, carefully stirring occasionally to prevent sticking. Remove from heat. Stir in Equal and parsley. Makes 4 servings.
Brown ground beef and onion; drain. Stir in chilies and barbecue sauce. Spoon into 10 x 6-inch baking dish. Combine eggs and sour cream; mix well. Spread over meat mixture; top with corn chips and olives. Bake at 350° for 25 minutes, then top with cheese and bake until cheese is melted. Let stand for 5 minutes before serving.
Preheat oven to 350°. Grease and flour a 9 x 12-inch pan. Mix all ingredients except flour and cherry filling. Gradually mix in flour. Pour half the batter into pan, then add all the cherry pie filling. Pour remaining batter over the pie filling and bake 1 hour.
Cook potatoes and onion in boiling water, enough to cover them. Boil for 15 minutes or until tender. Drain and mash. Add 1/2 cup milk and remaining ingredients. Add more milk, if needed, for desired consistency.
Boil and debone chicken, cut into bite size pieces and line the bottom of a 9 x 13-inch baking dish with the chicken. Combine the soup and sour cream; then spread over the chicken. Crush the crackers and mix with the poppy seed. Spread evenly over soup mixture. Melt oleo and slowly drizzle over all crackers. Bake at 350° for 30 to 40 minutes.
Mix first 3 ingredients. Sift into a large bowl the flour, soda, cinnamon and cloves. Add raisins and nuts. Add applesauce mix. Blend well. Bake at 350° for 40 minutes. (Has no eggs; low cholesterol cake.)
Dissolve jello in boiling water. Add cold water and lemon juice. Add this to softened cream cheese and blend until smooth. Chill until almost firm. Add drained pineapple, oranges and marshmallows. Pour into 1 1/2-quart mold. Chill.
Place butter in a 2-quart glass bowl or a casserole. Microwave on High for 2 minutes or until melted. Stir in sugar, water and corn syrup. Microwave on High for 4 minutes. Stir. Microwave 6 to 8 minutes more or until temperature reaches 300°, hard crack stage, on a candy thermometer, stirring after every 2 minutes. Stir in toasted almonds. Pour into a greased 10 x 15-inch jelly roll pan, spreading mixture to edges of pan. Cool until mixture is partially set, but still warm. Sprinkle with chocolate chips. When chocolate has melted, spread evenly over candy. Sprinkle with finely chopped almonds. When chocolate is set, break into pieces. Makes about 1 1/4 pounds.
Pour boiling water over cut up dates and let stand until cool. Cream shortening and add sugars, beaten eggs, and vanilla. Add flour, salt and soda. Stir in dates and nutmeats. Drop on baking sheet. Bake 10 to 15 minutes at 350°.
*Or use any of the following of your choice: Peanut butter chips, butterscotch chips or butter brickle pieces.
Grind shrimp. Mix with hands. Add salt, Worcestershire sauce, onion, pepper sauce and pepper. Blend. Add last, the mayonnaise. This makes it like a dip. Serve on crackers or chips. Or for a meal, put a dollop on hot grits; wow!
Beat cream cheese, maple syrup and lemon juice until creamy. Fold in fruit, marshmallows and whipped cream. Pour into a mold. Cover with plastic wrap; freeze until firm.
Mix together cake mix, milk and butter. Pour half of mixture in a 9x13 pan. Bake 20 minutes at 350 degrees. Melt caramels with milk. Pour in pan over mixture. Sprinkle chocolate chips over caramel mixture and pour rest of batter on top. Bake another 10 minutes.
Mix all ingredients except topping. Spread in rectangular dish. Spread whipped topping on top. Chill thoroughly and freeze.
Combine oats and buttermilk and soak for 30 minutes or longer. Sift flour again with salt, soda and baking powder. Add melted shortening, brown sugar and beaten egg to oatmeal mixture and blend thoroughly. Stir in dry ingredients and mix ONLY long enough to moisten. Spoon into greased muffin pan and bake at 350° for 25 minutes or until brown. Makes 12 medium sized muffins.
Put all ingredients in blender, except ice cubes. Put ice cubes in last. Mix until well blended. Frozen strawberries work really good also. Makes 4 servings.
Dissolve gelatine in water. Mix shrimp, cream cheese, onions, celery and mayonnaise. Heat mushroom soup; remove from heat and stir in gelatine. Combine with cream cheese mixture. Add pimento. Pour into mold. Chill until set. Serve with crackers.
Melt the stick of margarine. Add 3 tablespoons cocoa; stir well. Add all additional ingredients. Pour into unbaked pie shell; bake for 30 to 35 minutes at 325°. Do not refrigerate.
To brown sausage, add tomato sauce, tomatoes, basil and garlic. Simmer 30 minutes. Remove from heat. Boil noodles according to package. Drain. Combine cottage cheese, eggs, Parmesan cheese, salt, pepper and parsley. Set aside. Place in 9 x 14 x 2-inch dish: 1/2 the noodles, meat sauce, cottage cheese mixture and Mozzarella cheese. Repeat layers. Bake at 350° for 30 minutes. Yields 8 servings.
Cook onion and green pepper in oil until tender. Add remaining ingredients and simmer 15 to 20 minutes.
Mix well. Make fruit platter to dip. Apples and cantaloupe I found the best.
Combine all ingredients except pecans. Form into ball and roll in pecans. Curry powder is a must!
Mix sugar, margarine, milk and cocoa. Bring to a boil. Boil for one minute. Remove from heat and add peanut butter and vanilla. Add oatmeal; mix well. Drop by spoonfuls on wax paper. Let cool; ready to eat. Extra good and yummy.
Fry garlic in oil, then add remaining ingredients and cook 5 minutes. Serve over pork shish kebab and fried rice.
Cut cherries, pineapple, oranges, marshmallows and peaches into very fine pieces. Mix with coconut and refrigerate and chill for 1 hour. Remove from refrigerator and fold in whipped cream. Put in trays or rectangular containers and freeze for 4 hours. Cut into squares and serve on lettuce leaves with mayonnaise as salad or alone as dessert.
Brown sausage almost done; put onion in and cook until tender. Add chicken, rice, raisins and wine. Let simmer 15 minutes and serve.
Beat egg whites with cream of tartar until stiff. Gradually add sugar until well blended. Fold in nuts, vanilla and crackers. Pour into a well-greased 9 x 12-inch baking pan. Bake for 25 minutes at 350°. Cool.
Beat eggs until frothy. Add sugar, butter, cinnamon and cornstarch. Beat until well mixed. Fold in can of crushed pineapple, including juice. Pour into a greased ovenproof bowl. Bake at 325° until you have a custard like consistency (at least 1 hour).
Mix first 4 ingredients and let congeal. Then mix next 4 ingredients and spread on congealed jello.
Cube both the Spam and the cheese. Mix with the mustard in a bowl. Put into buns. Wrap buns in foil and put in oven for 15 minutes at 350°.
Mix ground pork, egg, bread crumbs, 1/2 teaspoon sage, salt and pepper. Shape mixture into 1-inch balls. Heat oil in Dutch oven until hot. Cook meatballs in hot oil over medium heat about 10 minutes. Heat to boiling. Prepare Spaetzle batter. Press Spaetzle batter through colander (preferably one with large holes), a few tablespoons at a time, into soup. Stir once or twice to prevent sticking. Cook about 5 minutes or until Spaetzle rise to surface and are tender. Stir in parsley. Heat until hot. Makes 6 servings (about 3/4 cup each); 350 calories per serving.
Mix dry ingredients together. Combine remaining ingredients and add gradually to dry ingredients. Beat for 1 minute. Pour into greased and floured 7 x 11-inch pan. Bake in a 350° oven for 25 to 35 minutes or until firm when touched lightly with fingertips.
In large bowl, toss potatoes and onion. In small bowl, combine oil and vinegar. Add spices and stir. Pour over potatoes and mix gently. Let stand 1 hour.
Mix together the butter, powdered sugar and vanilla. Mix the flour and salt; stir into the butter mixture. Add the chopped nuts. Chill dough. Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake until set but not brown. While still warm, roll in powdered sugar. Cool and roll in powdered sugar again. Bake at 400° for 10 to 12 minutes.
Beat eggs; add sugar, flour, salt, margarine (melted); mix well; add milk and corn last. Pour in greased Pyrex dish. Cook at 350° for 40 minutes.
Butter 3 pie tins. In a medium saucepan, mix sugar, Karo syrup, butter and water. Cook until it forms a hard ball in cold water (10 to 12 minutes). Add nuts and cook until the nuts are the right color. Take off from fire and add vanilla and soda; stir and pour into pans. Let cool.
Mix all together. Recipe called for 3 greased and floured round pans. To Bake at 350° (optional choice greased and floured 13 x 9 pan), until cake tester comes clean. Good with seven minute frosting. Store in Refrigerator.
Roll out dough (1 loaf) about 1/2-inch thick. Spread with butter. Cut in triangles, squares or oblongs. Place in bread pan with buttered side up on top of each other (3 layers high). Let rise same as bread. Bake until golden.
Crush canes into small pieces. Melt the bark. Add the crushed canes to the bark and stir until candy is coated
Crust: Prepare pie crust mix according to mix directions. Spread into 9 x 12-inch cake pan. Lightly sprinkle with cinnamon-sugar mixture. Bake empty for 10 to 15 minutes.
Heat oven to 350°. Generously grease cookie sheets. In large bowl combine brownie mix, flour, water, oil and egg. By hand, stir with spoon until dough is formed. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350° for 8 to 12 minutes. Cool 1 minute. Frost with chocolate frosting.
Mix meats, crumbs, egg, cream, marjoram, basil, salt, onion and pepper. Shape into balls the size of walnuts; brown in skillet. Place in baking dish. Combine remaining ingredients. Pour over meatballs. Bake at 250° to 300° for 1 hour.
Cream together shortening and sugar. Add eggs, one at a time, beating well after each. Add cream, then flour, baking powder, salt and vanilla. Chill mixture 20 minutes. Roll and cut into desired shapes. Sprinkle with sugar. Bake at 350° until lightly brown. May be frosted, if desired.
Preheat oven to 475 degrees. Grease a 7-inch iron skillet. In medium bowl, combine cornmeal mix, flour, egg, buttermilk (to desired consistency), and oil. Mix well. Stir in the cracklings. Pour the batter into the skillet and bake for about 20 minutes. Remove from pan immediately.
Mix first 4 ingredients and chill. When ready to serve, to coffee mixture add half and half, ice cream and vanilla. Serves 40 people.
Cook sausage until done and drain off grease. Mix sausage, onion, beans and sugar. Dissolve ginger, salt and mustard in hot water. Stir into bean mixture. Bake 1 hour at 350°.
Mix well until Kool-Aid is dissolved. Pour into gallon container. Fill nearly full with water. Place in freezer until partially frozen. Shake well and serve.
Mix all ingredients, except butter and brown sugar-cinnamon mixture, then add the melted butter. Pour into a greased 8-inch pan. Sprinkle with brown sugar-cinnamon mixture. Bake at 350° for 30 minutes, or until toothpick inserted in center comes out clean.
In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the Cool Whip and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining Cool Whip; sprinkle with rest of coconut.
Mix all together. Bake at 350° for approximately 35 minutes in 9 x 13-inch pan. Immediately after removing from oven, prick with fork approximately 1-inch apart over complete surface of cake and pour the following mixture over the top of the cake: 1/2 cup lemon juice and 1 cup powdered sugar.
In a bowl, stir jello gelatin and red hot candies in boiling water until dissolved. Chill until partially set. Fold in apples, celery and walnuts. Chill until firm. (Serves 6 to 8.)
Tear lettuce into a large bowl. Cover with layers of onions, pepper, celery and frozen peas, in order given. Mix mayonnaise and sour cream; spread over salad to seal top completely. Sprinkle on sugar and crumbled bacon and top with cheese. Cover tightly with Saran Wrap and chill in refrigerator at least 12 hours before serving.
Preheat oven to 350°.	Grease and flour 3 (8 1/2-inch) loaf pans. Combine oil, eggs, water and pumpkin. Into mixing bowl sift together dry ingredients. Make a well in center and add pumpkin mixture. Blend just until dry ingredients are moistened.	Stir in pecans and raisins. Turn batter into pans. Bake in preheated oven for about 1 hour.
Mix 1 cup boiling water with grape jello using wooden spoon. Dissolve thoroughly. Add 1/2 of this jello mixture to 1/3 cup sour cream. Stir slowly until sour cream is mixed in. Pour that sour cream-jello mixture into 13 x 9-inch glass pan. Let set for 30 minutes in refrigerator. Add 2 tablespoons of cold water to remaining jello, stir and pour slowly over mixture already in glass pan. Set for 30 minutes in refrigerator. Repeat process for each package of jello in order given. Cut into squares. Enjoy.
Combine first 6 ingredients in Ziploc bag. Add chicken and turn to coat. Marinate in refrigerator at least 2 hours, turning occasionally. Discard marinade. Place on sprayed grill over medium hot coals until done.
Combine all ingredients; cover and chill 1 hour or longer. Serve with raw vegetables and crackers. Make 1 1/3 cups. Very good. Serve with raw vegetables (cauliflower, celery, cucumbers, bell pepper, yellow squash and turnips); you can pick whatever you like.
Cook cauliflower; drain. Place in a 10 x 6 x 2-inch baking dish. Stir soup; blend in milk. Pour over cauliflower. Top with crumbs. Bake at 350° for 20 minutes or until hot. Garnish with bacon before serving.
Mix all ingredients well in a large bowl. Bake in a tube pan, well-greased and floured, for approximately 1 hour at 325°.
Heat oven to 350°. Cream shortening, sugar, brown sugar and vanilla. Add eggs, beating well. Blend flour into creamed mixture. Stir in chips. Bake for 25 to 30 minutes. Middle will be soft.
Drop spice cloth in your relish and cook for 20 minutes and can. You can double your recipe.
To add elegance to your holiday table make this fabulous do ahead centerpiece of sugared fruit, created by Jean-Claude Nedelec of Glorious Food. Jean-Claude says, "We find the smallest fruits we can, such as lemons, mandarin oranges, apples, pears, cherries and of course grapes. When you have found the fruits you want, look for a bowl or dish that will accent the fruit--a footed bowl is nice or a simple crystal bowl that will show off the glistening fruits. Surrounded by a pair of candles, this simple-to-make centerpiece will add a luxurious glow to your festivities."
Scald milk with butter. Add sugar, salt and honey. Cool to lukewarm, then add yeast. Mix in 1/2 the flour (6 cups) at a time (leave out 1 cup to knead). Put in greased bowl. Let rise 2 times initial size. Turn on floured board. Set for 10 minutes. Divide into 4ths and shape into loaves. Let rise to 2 times initial size in greased and floured loaf pans. Butter top of loaves before and after baking. Bake at 375° for 25 to 30 minutes.
Boil chicken breasts until tender. Cut meat into small pieces. Cook the Uncle Ben's Rice according to the pkg. directions. Mix soups (no water added). Add mushrooms, pimento, onion, and mayonnaise. Add the cooked rice and chicken pieces. Bake in large baking dish 20 to 30 minutes at 350°. (May be divided into 2 smaller baking dishes.)
Drain fruits thoroughly. Mix fruits, coconut, marshmallows and nuts together. Sprinkle jello over mixture and stir well. Mix in large tub of Cool Whip. Garnish with strawberries or cherries.
Grate rind and pulp of lemons and apples. Add sugar and well beaten eggs. Bake with upper and under crust at 350° for 1 hour. Makes two large pies.
Add all ingredients in order listed inside the bread pan, except the yeast if your bread machine has a yeast dispenser. Place bread pan in machine. Close lid, add yeast into yeast dispenser. Press start. Basic mode, completes in 4 hours, if you have basic (Rapid) mode, completes in 3 hours. Serve warm or cold. Makes 1 1/2 pound loaf.
Cube Velveeta cheese into 1-inch cubes. Place in microwavable covered dish. Add all ingredients and microwave on High for 5 minutes. Remove and stir. Continue until all cheese is melted. Serve with nacho chips.
Brown ground beef. Drain grease from pan. Add sauce to beef. Cut zucchini into pieces and cook until tender in a separate pot. Drain well. In a 2 or 3-quart casserole dish layer beef and sauce mixture, zucchini and cheese. Keep layering until last layer is cheese. Heat until cheese is melted.
Combine sugar, cocoa, milk and butter in saucepan; cook at full rolling boil for 1 minute. Remove from heat. Add vanilla, peanut butter and salt. Mix well. Add oats. Drop by teaspoons on waxed paper and cool until firm. Makes 4 dozen.
Add corn to water and when heated, add seasoning salt and butter. Do not boil. Cook, covered, about 20 to 25 minutes.
Cook chicken slowly in water and add salt 30 minutes before straining broth. Remove chicken from bones. Add the remaining ingredients to strained broth and chicken, and cook until tender.
Mix dry ingredients together and add enough cider vinegar to the consistency of easy spreading. Mix a day before using. If you find it too hot, add a little prepared mustard with it.
Use large squash. Peel and remove inside. Cube and simmer until done. Squeeze out all water and mash. Mix sugar, spices, salt and egg yolks. Stir in squash, milk and coconut. Pour in pie shell. Bake at 400° for 45 minutes.
Saute onion, green pepper and celery in oil until soft and onion is transparent. Add all spices. Stir. Add remaining ingredients. Simmer 20 to 30 minutes, until desired thickness. Yields approximately 2 1/2 cups.
Sift flour over fruit and nuts. Set aside. Put soda in applesauce. Cream butter and sugar. Add eggs. Then add fruit, nuts and applesauce and mix well. Pour into greased tube pan that bottom has been lined with brown paper. Bake at 300° for 3 hours.
In small bowl combine cream cheese, yogurt, Molly McButter, mustard, pepper and ground celery seed. Mix until smooth. Arrange potatoes, broccoli, carrots and green onion in 8-inch square baking dish coated with cooking spray. Top with cream cheese mixture. Bake, uncovered, for 20 minutes at 350°. Yields 6 servings.
In large skillet: Place layer of bacon, cut into bite size pieces, layer of round steak (1/2-inch pieces), layer of onion, sliced, layer of carrots, sliced, layer of potatoes, sliced and salt and pepper to taste. Brown 3 minutes. Add 1 cup water. Simmer 1 hour.
Preheat oven to 425°. Heat vegetables in stock. Pour into a greased 9 x 13-inch baking dish. Stir dry ingredients together. Add eggs and milk and mix just until ingredients are well distributed. Spread batter over top of vegetables. Bake for 20 to 25 minutes. Sprinkle with cheese, if desired. Serves 6 to 8.
Saute onions in margarine. Rinse sauerkraut (for milder taste) and drain. Combine soup, mayonnaise, potatoes, hot dogs and sauerkraut. Put into a casserole and sprinkle with 1/4 cup melted margarine, bread crumbs and paprika. Bake for 30 minutes at 350° or until bubbly.
Brown hamburg and onion. Add the rest of the ingredients; mix well. Bring to boil. Reduce heat; simmer 30 minutes, stirring occasionally.
In greased oblong cake pan, pour crushed pineapple and cherry pie filling spreading evenly. Crumble cake mix over the cherries and pineapple. Dot with butter. Bake at 350 degrees for 35-40 minutes.
Let stand uncovered in a warm place (80-85 degrees) overnight or for 12 hours.
Place pretzels, butter and sugar in 9 x 13-inch pan. Bake at 400° for 10 minutes. Cool. Cream together cream cheese, sugar and Cool Whip. Spread over cooled pretzel crust. Slice bananas over cream cheese mixture. Mix Jell-O, water and strawberries. Refrigerate to thicken. Pour thickened Jell-O over top of other layers and refrigerate.
Mix all ingredients, except the crabmeat and 1 cup of the shredded cheese, in saucepan and heat until smooth and creamy. Then add the crab meat and pour into a casserole dish and top with the remaining cup of cheese. Bake at 325° for 30 minutes. Serve hot with crackers.
Melt butter and mix with remaining ingredients. Pour into unbaked pie shell and bake at 350° about 30 to 45 minutes.
Cook broccoli as directed on package, drain, puree in blender. Saute onion and celery in butter. Melt cheese in double boiler. Add all other ingredients and mixtures. Blend well. Serve warm with Fritos to dip.
Mix all ingredients until smooth. Drop by teaspoon onto a cookie sheet. Bake at 370° for 12 minutes.
Cream butter. Gradually add sugar; beat until light and fluffy. Beat in eggs, one at a time. Add sour cream and blend. Add flour and spices. Stir in fruit and nuts. Fill small "Midget" baking cups 3/4 full. Top with 1/4 candied cherry. Bake at 350° for 20 minutes. Makes about 48.
Grease pans to be used and preheat oven to 450°. Put cornmeal into bowl and gradually add buttermilk. Then the egg and cracklins. Pour into hot pan and bake for 10 to 15 minutes.
Make sauce by heating margarine, hot sauce and vinegar until margarine melts. Batter wings by dipping alternately in sauce and coating with flour or dip ready battered wings in sauce. Fry as usual. Sauce may be stored in refrigerator if not "dipped in." Discard used sauce.
Cream butter and sugar. Add egg; beat well. Combine flour, salt and baking powder; add to creamed mixture. Add vanilla; beat well. Stir in dates and nuts well. Spoon batter into a greased 8-inch cake pan and bake at 350° for 20 to 30 minutes. Cool, then cut into bars. Yields about 16 bars.