HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the biscuit mix, sugar and cinnamon in a mixing bowl. Stir in nuts, cherries (with the liquid) and egg. Blend well. Turn into greased and floured 1 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool before slicing.
Mix and bake yellow cake mix according to directions. Mix pineapple with sugar and let simmer while cake is baking. When cake is done- poke holes in cake with fork, lots of holes. Pour pineapple mixture over cake and let cool.
Preheat oven to 350°. Mix dry ingredients in bowl. Coat chicken with mix. (There will be mix left in bowl, save it.) Coat baking pan with no-stick spray. Pour water in pan. Arrange chicken (meaty side up). Bake for 30 minutes. Remove chicken. Pour wine over chicken evenly. Cover with foil. Bake for 15 minutes on 325°. Remove foil from pan. Bake for 10 to 15 minutes. Serves 4.
Preheat oven to 350°. In a 9 x 13-inch baking pan, lay foil on the bottom of the pan. Beat eggs in a small bowl, bread crumbs and butter in separate dishes. Coat chicken by first dipping each piece in egg, then bread crumbs. Lay chicken in baking pan. Pour butter over all. Cover with foil. Bake 1 hour with foil on, remove foil and bake 15 minutes for each side or until chicken is brown. Remove from pan and pour any remaining butter on chicken and serve.
Mix ingredients together by hand. Pour in tube pan. Bake for 1 hour and 20 minutes at 325°.
Preheat oven to 375°. Mix all ingredients together in a large bowl. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 minutes until center is golden. Cool 1 minute on sheet and then remove to rack.
Heat pineapple, then dissolve Jell-O and cool. Add buttermilk and fold in whipped topping. Refrigerate. May be served with chopped nuts and/or coconut.
Cream butter; add sugar and vanilla and blend. Add flour, mixing thoroughly. Add nuts (pecans recommended). Roll a tablespoonful into a ball. Place on slightly oiled baking sheet. Bake at 350° for approximately 20 minutes. Roll in confectioners sugar while still warm. Makes approximately 2 dozen.
Wash and thinly slice the tomatoes. Grate onions, carrots and radishes. Shred cabbage and lettuce. Slice green pepper thin and sprinkle the bean sprouts. Mix all the vegetables and toss lightly in Italian dressing. Serves 4 to 6.
Boil chicken. Cut in small pieces. Mix with mayonnaise. Melt oleo and mix with cracker crumbs. Layer 1/2 in large casserole and save rest for top. Mix all other ingredients. Pour on top of crumbs, then put the other crumbs on top. Bake at 350° for 30 to 45 minutes.
Mix the sugar, flour and baking soda by hand. Add the eggs, then add the other ingredients. Bake in a greased 9 x 13-inch pan at 350° for 40 minutes. Frost with cream cheese frosting.
Place a piece of foil wrap about 18 inches long onto counter top; place a piece of plastic wrap the same size over the foil. Leave these in place while you prepare the cheese ball.
Mix potatoes according to package. Add remaining ingredients and beat well. Pour into buttered casserole dish. Bake at 325° for 35 to 45 minutes.
Put stewing beef in roaster or covered casserole. Arrange carrot, onion and potato pieces with chopped celery on meat. Mix tomato juice, cornstarch, sugar, salt, pepper and A.1. sauce and then pour over meat and vegetables. Seal tightly with foil or cover. Bake at 300° for 4 to 5 hours. Last 15 minutes, arrange canned biscuits on top and bake, covered, 15 to 20 minutes more.
Mix all ingredients together well. Let stand for 5 minutes. Roll wieners in mixture. Drop in deep fat fryer of hot oil. Let fry till golden brown.
Mix all together; press mixture in bottom and 3/4 ways up side in a 9-inch pie pan or 10 x 13-inch pan, saving 1/3 cup for later.
Mix all ingredients together. Place paper baking cups in muffin tins. Fill with mixture and freeze until firm. Serves 20. Delicious!
Mix the mushroom soup with 1 cup of cheese. Mix with the dried beef, noodles and peas. Make the night before. Put in a casserole dish and refrigerate. The next day, sprinkle sharp Cheddar cheese over the top and bake at 350° for 1 hour.
Blend egg with vinegar and water. Cut Crisco into flour; toss with fork while gradually adding the liquid mixture. Roll out and place in single pan or a double crust pie.
Peel and slice apples. Cook in a covered pot with water for 15 minutes or until thoroughly cooked. Remove from heat; add sugar and cinnamon. Cool.
Rice: Place rice and 4 cups of water in a pot. Bring to a boil. Simmer until the water is gone.
Mix in a baking dish corn, muffin mix, oil, eggs and garlic salt. Cover with Cheddar cheese. Bake at 325° for 45 minutes.
Beat butter and sugar until light and fluffy. Add eggs and vanilla. Add flour mixture and beat until smooth. Then divide dough in half and wrap each mound in waxed paper. Chill for several hours in refrigerator.
Preheat oven to 400°F. Lightly grease or line 12 muffins cups. In large bowl stir together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine milk, bananas, egg and margarine. Add banana mixture to flour mixture and combine just until moistened. Fold in chopped walnuts. Spoon evenly into muffin cups. Bake for 20-25 minutes or until top springs back when lightly touched.
Soak fish fillets in buttermilk 2 to 3 hours with lemon rind on	top. Drain. Mix pancake mix and club soda, then dip floured fillets in the mix and deep fry in 1 1/2 pints hot vegetable oil for about 4 minutes on each side.
Combine cheese and mix in a mixer. Add rest of ingredients. Chill 2 hours. Shape into 1 large ball or 2 small balls. Roll in pecans.
Combine all ingredients except milk and mix well. Pour into 1 gallon ice cream freezer container and fill with whole milk to fill line, or about 3/4 full. Freeze according to manufacturer's instructions. (For basic vanilla ice cream, omit the strawberry flavoring, pie filling and fresh strawberries and increase vanilla to 2 tablespoons.)
Cook chicken in water with salt, pepper, and garlic salt until tender. Cool and remove bones. Mix shortening and enough flour to make a thick paste together. Cook over medium heat until dark brown. Stir frequently. Add vegetables. Cook over medium heat until vegetables stand away from roux (flour mixture). Return chicken to broth and bring to a boil. Drop roux by spoonfuls into boiling chicken and broth. Serve over cooked rice.
Combine all ingredients, except broccoli, in 2-quart pan. Stir until cornstarch is dissolved. Add broccoli; cook on medium until broccoli is tender, stirring occasionally. Garnish with broccoli florets.
Combine flour, soda and salt in small bowl. Beat butter, brown sugar and vanilla in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in chips, nuts and fruit bits.
Combine ingredients, reserving 1 cup tomato sauce. Spoon mixture into 9 x 5 loaf pan. Bake in 350° oven 40 to 45 minutes. Heat reserved tomato sauce and serve with meat loaf. Makes 6 servings.
Brown ground beef. Cut bacon into tiny pieces and fry. Drain kidney and butter beans. Mix it all together and bake in an uncovered casserole dish at 350° for 40 minutes.
Combine all ingredients, except crumbs. Place all in greased casserole dish. Sprinkle with crumbs. Bake at 350° for 30 minutes.
Melt together butter, lemon juice, garlic powder, Tabasco sauce and Worcestershire sauce. Add liquid to crackers. Mix. Put spoonful on top of each little neck. Add 2-inch slice of bacon. Broil until bacon is done.
Blend cornmeal, milk and sour cream together. Set aside for 30 minutes. Add beaten egg to mixture. Blend dry ingredients into batter, just until smooth. Add bacon. Bake at 400° in greased and floured pan for 15 to 20 minutes.
Use heavy 5-quart pot to cook bean mixture in 2 1/2 quarts water. Bring to boil. Cover and simmer. While beans are cooking, make very small meat balls from sausage meat, ground beef, onion, salt and peppers. Fry or bake in oven to brown and remove excess fat. After beans have cooked for 1 1/2 to 2 hours, add browned meat balls and cook for 30 minutes. Then add potatoes, carrots, tomatoes, tomato paste, salt and peppers. Cook an additional 20 minutes or until all ingredients are done. Add lemon juice and serve.
Take a slice of bread. Cut a center out of bread with a small round cutter. Place bread in greased hot frypan or griddle. Break an egg in the center of the slice of bread. Fry, flip and fry. The leftover rounds can be fried also. Serve hot with jam or jelly.
Mix first 4 ingredients together and heat in microwave. Cook vegetable; drain and mix in sauce. Bake at 350° for 30 minutes. During last 10 minutes, crush 1 sleeve of Ritz crackers on top. Sprinkle with seasoned salt and dab with butter.
Before going to bed at night, put whole chicken, potatoes, onion and tomatoes into slow cooker. Cook all night on low. In morning, remove chicken from pot and take away all bones. Return meat to pot and add ketchup, barbecue sauce and Worcestershire sauce. Cook all day or until ready to eat. Add corn, salt and pepper.
Sift dry ingredients together. Cut in butter. Stir in milk to make a soft dough. Divide into 2 round portions. Cut each round into 4 wedges. Place on baking sheet. Brush with milk. Bake at 400° for 12-15 minutes. Serve warm with preserves.
In small saucepan, whisk small amount of milk into flour. Stir in mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add cheese; stir until melted. Serve over vegetables. Sprinkle with sesame seeds. Makes 2 servings.
Slice 1 cup strawberries, set aside. Halve remaining strawberries; set aside. Line bottom of 9 X 13 inch dish with cake slices. Top with sliced strawberries and 1 cup blueberries. Spread whipped topping evenly over berries. Arrange strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
Melt margarine/butter. Mix all three ingredients together. Bake at 350° until brown in miniature muffin pans.
Mix first 3 ingredients together and set aside. Add remaining ingredients to flour mixture. Mix and if dry, add 1/2 cup warm water. Add one 12 ounce package chocolate chips and nuts. Bake at 325° for 10 to 12 minutes. Makes 15 to 20 dozen.
Combine all ingredients in a baking dish. Top with small amount of butter, salt and pepper. Bake at 350° until golden brown.
Mix cracker crumbs and 1/2 cup melted butter. Press evenly into a greased 9-inch pie plate. Saute onions in about 2 tablespoons butter (tender, not brown). Spread onions over crumb crust. Scald milk and pour over slightly beaten eggs.
Combine all ingredients in a 1 1/2-quart casserole (leftover peas or other vegetable may be added). Bake at 375° for 30 minutes. Yields 4 servings.
Mix all together, except fruit. Bake in a 325° oven in a 9 x 13-inch pan for 20 minutes, stirring occasionally. Stir in fruit and spread mix out to cool. Very good!
Saute celery, carrot and onion in butter. Add tomatoes, basil and Parmesan.
Put in crock-pot before bed. Set on high until hot, then turn to low. When you get up turn on high. Stir occasionally until thick. Can as desired; seal in jars.
In 4-quart saucepan, brown sausage; remove from pan and drain off fat. Melt butter and cook mushrooms, pepper and onion until tender, but not brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring constantly, over medium-low heat until mixture begins to boil. Boil and stir 1 minute. Blend in 1 1/2 cups of Cheddar cheese, Parmesan cheese and pepper until cheeses are melted and mixture is smooth. Cook ziti according to package; drain. Stir hot ziti and sausage into vegetable cheese mixture. Pour into a buttered 2-quart casserole. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake, covered, at 350° for 30 minutes or until hot and bubbly. Makes about 6 servings.
Grease a 9 x 13-inch pan. Dump pineapple in pan (do not drain) and spread. Put pie filling over pineapple. Spread dry cake mix over pie filling. Cut oleo or margarine and spread out over entire pan. Sprinkle nuts on top. Bake at 350° for 1 hour.
Preheat oven to 375°. Divide chicken, green pepper, onion and cheese between pie shells. Top each with 1 tablespoon flour and 2 tablespoons butter. Combine remaining ingredients and pour half into each shell. Bake 45 minutes.
Beat egg yolks and sugar in a bowl until light. Add cooled, melted margarine, milk and vanilla. Add flour, baking powder and salt. Beat well. Beat egg whites until stiff and then gently fold into batter. Bake 3 to 4 minutes in Belgian waffle iron.
Grease cookie sheet. Heat oven to 350°. With electric mixer, beat margarine until creamy. Gradually beat in sugar. Add vanilla. On sheet of foil, stir together flour and salt. Add to butter mixture, blending well. Form dough into 1-inch balls (if too soft, refrigerate for 2 hours). Roll in flaked coconut and place on prepared cookie sheet. Bake 8 to 10 minutes or until lightly brown. Makes 4 dozen.
Combine butter, sugars and eggs. Sift flour, soda, salt and spices together. Mix all ingredients only until blended. Shape dough into 2 rolls about 1 1/2-inches in diameter. Wrap and refrigerate until firm. To bake, cut rolls into 1/4-inch slices. Bake on greased baking sheet in 350° oven for 8 to 10 minutes. Cool on wire racks. Makes about 5 dozen cookies. Will stay fresh up to 2 weeks if stored airtight.
Prepare about 30 minutes before serving or day ahead. In small bowl, beat all ingredients with mixer at low speed until light and fluffy. Serve with crackers or party bread slices. Yields 2 cups.
Cook onions in stock until soft. Add remaining ingredients. Bring to boil. Cover and simmer 30 to 45 minutes. Makes 3 (1 1/2 cups).
Stir all ingredients together and cook in double boiler. When thickness results, remove from heat and cool. Pour into baked pie shell; cover with meringue.
Saute the sausage, onion, bell pepper, celery and garlic in skillet with a little oil. Add beans, tomatoes, wine and spices and simmer for 20 minutes. Pour over cooked rice.
Dip chicken in oleo, dip and coat with mixture of remaining ingredients. Bake on greased (Pam) medium pan or foil-lined pan. Bake at 400 degrees about 30 minutes.
Bring pineapple, water and 1/3 cup sugar to a boil. Mix cornstarch to a paste with a little water and add. Cook until mixture is thick and clear. Add slightly beaten egg yolks and return to heat for another minute. Cool slightly. Add lemon juice, salt and stiffly beaten egg whites, to which remaining sugar has been added. Pour into baked pastry and chill in refrigerator until set. Top with whipped cream for serving.
Put first four ingredients into a 8-quart kettle with 2 c. water. Boil 15 min. Add 2 c. tomato juice, ground beef, cheese. Cook 5 min. longer or until cheese melts. Mix 1/4 c. flour and 1/2 c. water as thickening. Add to kettle of soup. Let cook until veggies are soft. Stir often, then add milk. Heat, but do not boil. Serve. Make 5 quarts. Delicious!
Wash sweet potatoes; peel and slice into a pan. Add water and boil until tender. Drain and mash. Add remaining ingredients and mix. Put into a baking dish and prepare topping.
Cook chicken breasts, then break chicken into small pieces. Grate pickles, celery, boiled eggs, onion and green pepper. Put all this together. Add salt and pepper, then add mayonnaise. Stir, making sure to mix well.
Stir together orange juice, lemonade and wine in large container. Add club soda just before serving. Serve in wine glasses over crushed ice. Garnish with orange slices. Yields 10 1/2 cups.
Fifteen minutes before serving: Preheat broiler. Cut stems from mushrooms. Gently toss mushrooms in melted butter. Place mushrooms cut end up in broiler pan. Broil 3 minutes. Meanwhile in small bowl, combine cheese and bread crumbs. Spoon some of cheese mixture into each mushroom. Top with olive slice. Return to oven and broil 3 to 5 minutes until cheese is melted and mushrooms are tender. Can also use American or Cheddar cheese.
Mix all ingredients together well and refrigerate 24 hours. Mix again before serving. Makes a large bowl of salad.
Mix together and chill. Serve with cut pieces of fruit: grapes, apple wedges, etc.
Boil noodles for 5 minutes; drain and cool. When noodles are cooled, add all the ingredients. Put 1/2 cup oil in a small frying pan and heat. When oil is hot, add mixture, medium heat. When noodles are golden brown, flip the pudding. Cook the other side until it is brown.
Brown beef with onions in skillet. Stir in tomato, vegetable soup and water. Bring to a boil, reduce heat and simmer while preparing biscuits. Mix flour and shortening into coarse crumbs. Stir in Italian seasonings and blend in enough milk to make into a batter. Drop by rounded tablespoonfuls in mixture. Bake in hot oven at 425° for 15 to 18 minutes until biscuits are golden brown.
Drain and rinse sauerkraut. Layer sauerkraut, corned beef, cheese and dressing. Top with buttered bread crumbs. Bake at 400° for 30 minutes. Serve with dark rye bread. Serves 6 to 8.
Cream oil and sugar; put eggs in one at a time, and cream. Add pumpkin and flour with cinnamon, salt and soda. Add raisins, dates and nuts last. Bake 55 minutes in 350° oven. Makes 3 loaves.
Beat eggs, sugar and nutmeg with a fork until thoroughly blended. Add evaporated milk and blend again. Slice bread approximately 3/4-inch thick and soak (submerge) each slice for about a minute. Fry in butter or margarine at medium heat, taking care not to burn it. Serve with butter or margarine and maple syrup. Serves 4.
Cream sugar and cream cheese until light and fluffy. Beat in mashed bananas and eggs. Add Bisquick mix and nuts. Stir until dry ingredients are moist. Bake in 350° oven for 1 hour or until done. Cool before serving.
Drain clams and reserve liquid. Add enough water to liquid to measure 3 cups. Partially cook bacon; add celery and onion. Cook and stir until vegetables are tender. Cut up tomatoes. Stir in clam juice and water, undrained chopped tomatoes, potatoes, carrots and seasonings. Boil and them reduce heat and simmer 30 minutes. Mash vegetables slightly. Add clams. Turn into covered casserole and refrigerate 3 to 24 hours before serving.
Cream together shortening, sugar, pumpkin, egg and vanilla. Combine flour, soda, baking powder, salt and spices. Add to creamed mixture. Add nuts and raisins. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 375° for 12 to 15 minutes.
In large bowl mix cooked rice, cooked broccoli and cream of mushroom soup. Pour into 8 x 10-inch baking dish. Spread Cheez Whiz on top. Bake at 350° for 20 to 25 minutes.
Melt butter in 13 x 9 x 2-inch pan. Beat eggs lightly in large bowl. Add flour, baking powder and salt. Blend together. Add melted butter, chilies and cottage cheese and mix until blended. Pour into buttered pan. Bake at 350° for approximately 45 minutes, or until test with knife blade comes out clean. Let set 10 minutes before cutting into small serving pieces.
Dissolve Jell-O in boiling water. Add juice from pineapple and chill until thick. Add pineapple, cheese, mayonnaise and nuts. Mix and return to refrigerator to chill until firm.
Work lard into dry ingredients until consistency of coarse corn meal. Add liquid, very little at a time, until dough is very stiff. Add as little of the liquid as possible. The stiffer the dough, the better the biscuits. Roll dough until satiny smooth. Cut biscuits about 1/2-inch thick. Bake at 350° for about 45 minutes or until golden brown.
Pour oil in large mixing bowl. Add sugar and eggs. Beat until creamy. Sift flour, soda, baking powder, salt, cinnamon and nutmeg. Add small amount of flour mixture to creamy mixture. When all flour mixture has been used, fold in apples and nuts. Bake in greased and floured tube pan at 350° for 1 hour or until toothpick inserted comes out clean.
Cream until light 1 pound margarine and 3 cups sugar. Add and beat well 6 eggs. Alternately add 4 cups flour, milk, vanilla extract and almond extract. After all ingredients are combined, beat at high speed one minute. Bake in a greased and floured 10-inch pan 2 hours at 300°. Cool pan. Do not invert pan.
Mash potatoes with butter. Add other ingredients. Sprinkle cheese on top in a 2-quart casserole. Bake at 400° for 20 minutes. Serves about 10. Can be made ahead and refrigerated, then it may need to be baked longer to heat through.
Blend sugar and butter well. Blend in chocolate. Add eggs, one at a time. Blend well. Pour into a saucepan and heat until sugar is fully melted. Remove from heat and add vanilla. Pour into baked pie shell and refrigerate. Enjoy.
Cube steak and brown in a small amount of oil in a large skillet. Mix undiluted soups with salt and pepper; pour over meat. Cover and simmer about 1 1/2 hours, until meat is tender. Stir in sour cream and sliced mushrooms. Serve over cooked rice or noodles. Sprinkle parsley flakes on top.
Sift flour and measure. Mix flour, sugar and shortening together with hands to make crumbs. Take out 1/3 cup of crumbs for top. Be sure water is boiling; add molasses. Take off heat. Dissolve soda in vinegar and add to molasses and water; pour into crumbs. Mix until smooth. Put into unbaked pastry shell. Sprinkle the 1/3 cup of crumbs over top. This makes one 9-inch pie. Bake at 375° for 35 minutes; it is done when toothpick comes out clean.
Saute onion and celery in butter. Pour in rice. Stir in soups (undiluted), broccoli and Cheez Whiz. Top with bread crumbs. Bake at 350° for 30 minutes.
Beat egg whites to points. Add sugar gradually while you continue beating. Add crackers which have been crushed by hand. Add nuts, vanilla and baking powder. Bake in greased 9 x 13-inch pan at 350° for 30 minutes. Cool. Top with Cool Whip.
Preheat oven to 350°. Heat a large skillet or wok and coat with 2 teaspoons oil and the butter. Add onion and saute until lightly browned. Add brown rice, then tofu, sauteing each for 2 minutes. Season with salt and pepper. Place tofu/onion mixture in casserole or bread pan coated with remaining oil. Pour in the milk; sprinkle with bread crumbs and cheese. Bake for 15 to 20 minutes.
Make 10 helpings of instant mashed potatoes (follow directions on the box). Mix together the cream cheese, sour cream and garlic salt. Stir into potatoes. Melt half stick of butter. Pour over top and sprinkle with paprika. Bake for 1 hour.
In large, nonstick skillet, brown beef, garlic and ginger over medium heat, 8 to 10 minutes or until no longer pink. Remove beef, put oil in skillet, stir-fry pepper and pea pods until crisp-tender. Add rice, soy sauce and sesame oil. Mix well. Return beef to mixture and heat through, about 5 minutes. Stir in green onion, if desired. Yield: 4 servings.
Preheat oven to 350°. On a 13 x 9-inch baking dish, melt butter. In oven, sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top evenly with remaining. Press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool. Chill and cut into bars. Store at room temperature.
Mix sugar, butter and eggs. Add vanilla and melted semi-sweet chocolate. Sift flour, baking powder and soda together. Add to the first mixture alternately with the sour milk. Bake at 375° for 12 to 15 minutes. Frost with Powdered Sugar Frosting.
Cook chicken in 2 cups water. Add salt and pepper. Cook over low heat until tender, about 1 1/2 hours. Remove meat and cool until meat can be removed from bones. Cook rice in the chicken liquid. Cut chicken in bite-size pieces. In large casserole, place layer of rice, layer of meat, and 1 can of gravy. Use remaining rice and gravy. Top with bread crumbs that have been mixed with 1/2 stick margarine. Bake at 350° for 30 minutes.
Cook raisins until water is absorbed. Cool. Mix shortening and sugar. Add vanilla and eggs, then dry ingredients. Add raisins and nuts (extra flour will make the cookies keep their nice round shape). Form into 1-inch balls. Roll in sugar. Bake on greased cookie sheet 10 minutes at 350°.
Beat the Eagle Brand milk, lemon juice and egg yolks together. Pour into a baked pie shell. Add the meringue (beat egg whites, sugar and vanilla until stiff peaks form). Place in the oven and bake on 325° until meringue turns light brown.
Chill the above ingredients and mix together. Add 2 trays of ice cubes and serve.