HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Roll bread dough out on greased pizza pan or cookie sheet. Brush with olive oil. Crush garlic and brush onto oiled dough (I use 2 cloves). Sprinkle with Mozzarella and Parmesan cheeses. Bake for 15 to 20 minutes until puffed and brown. Serve with pizza sauce. Tastes just like Little Caesar's Crazy Bread!
Cream together the butter, Crisco and sugar. Add eggs. Mix flour and baking powder. Alternating milk and flour mixture, mix into egg mixture. Add flavorings. Pour into greased pan. Place in cold oven on middle rack. Bake at 350° (do not preheat) for 1 hour and 15 minutes to 1 hour and 25 minutes. Do not open oven for at least 1 hour and 15 minutes. Cover when cool. Wait until next day to cut.
Mix all together. Bake in muffin tins or loaf pan at 325° for 25 minutes. Freezable.
Heat oil. Add onions, celery and green pepper and cook until tender. Add flour; cook, stirring constantly, until lightly browned. Add tomatoes, undrained mushrooms, pimientos and seasonings; mix well. Cover and cook 10 minutes. Add shrimp; cook 3 to 5 minutes, stirring occasionally. Serve over cooked rice or corn chips, as desired. Makes 8 servings.
Dissolve gelatin in water. Combine with salmon, cucumber, lemon juice, mayonnaise, Tabasco and whipped cream. Mix well. Pour into a greased 5-cup mold. Chill until firm. Turn out onto a platter and garnish with parsley, dill and/or lemon slices. Serve on crackers or rye bread.
Mix well flour, baking powder and salt; set aside. In large saucepan, melt chocolate and butter over low heat. Stir in sugar, eggs, vanilla and flour mixture, then nuts. Turn into greased 13 x 9 x 2-inch pan. Bake in preheated 350° oven for 25 minutes or until finger pressed lightly on surface leaves slight indentation. Cool on rack.
Mix all ingredients well. Cook beets until almost done, then pour sauce over them. Cook for a little while longer.
Stir boiling water into gelatin (in large bowl) at least 2 minutes until completely dissolved. Stir in cold water and pie filling. Refrigerate for 1 hour until slightly thickened. Place cake cubes in 3-quart serving bowl. Spoon gelatin mixture over cake. Refrigerate for 45 minutes until set but not firm. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes. Stir in 2 cups of whipped topping. Spoon over gelatin mixture in bowl. Refrigerate for 2 hours or until set. Top with remaining whipped topping.
Place the scallions, star anise and ginger root in a large pot or pan. Place duck, breast side up. In separate bowl, mix remaining ingredients and pour over the duck. Cover and bring to a boil. Simmer on low heat for 2 to 2 1/2 hours or until tender; turn every hour. Cut in small pieces and serve hot. Serves 6.
Beat eggs; add oil, then add mix and Jell-O. Mix well. Cook 1 hour at 325°.
Brown hamburger and sausage; drain. Then put in a crock-pot with taco sauce and cheese.
Mix together first three ingredients. Press to pizza pan. Bake 15 minutes at 325°. Cool. Mix cream cheese and sugar together and spread on top of first mixture. Place mixed strawberries and glaze on top of cream cheese and sugar mixture. Top with Cool Whip.
Melt margarine in a baking dish at 350°. Add next 4 ingredients. Add the mushrooms the last couple of minutes. Bake at 350° for 45 minutes to 1 hour.
Mix first 3 ingredients and press in 9 x 13 x 2-inch pan. Bake 20 minutes at 325° (this is the crust).
Cook broccoli until tender (about 15 to 20 minutes); drain. Add cream of celery soup. Mix well. Add salt and pepper (optional). Put in casserole dish. Lay slices of American cheese on top and bake in moderate oven until cheese is bubbly (10 to 15 minutes).
Cut chicken into 1-inch cubes; set aside. In a large saucepan, combine water, beef broth, chicken broth, undrained tomatoes, onion and green pepper and bring to boiling. Add chicken; reduce heat, cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper; cover and simmer for 20 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips and sprinkle with cheese, avocado and cilantro, if desired. Serve with lime wedges, if desired.
Mix all ingredients well. Pour into unbaked pie shells. Bake 45 minutes at 350°. Makes 2 pies.
Cream butter and sugar. Add eggs, one at a time, beating after each one. Sift flour and spices together. Dissolve soda in buttermilk. Add flour mixture and buttermilk alternately. Mix well. Add dates, nuts and jam. Stir well to distribute evenly. Bake in tube pan that is lined with greased, heavy brown paper or in loaf pans for 1 hour or until cake springs back when you press on it. Bake at 325° or 350°.
Grease and lightly flour a 9 x 13-inch glass baking dish. Cream together the sugar and shortening. Boil together for 3 minutes the raisins and applesauce. Add this to the creamed mixture. Sift together all the dry ingredients and slowly add to the creamed mixture and then add the beaten eggs. Lastly blend in the walnuts. Bake in a slow oven at 325° for 1 hour or until toothpick comes out clean (do not overbake as cake will then be dry). Cool on rack. Will keep for several weeks. You may frost if you wish or sprinkle with powdered sugar.
Pour boiling water over the oleo. Add oatmeal and let steam 20 minutes. Add to oatmeal the sugar, brown sugar, eggs and vanilla. Sift together and mix in the flour, salt and soda. Bake in greased and floured 9 x 13-inch pan at 350° for 25 to 30 minutes.
Cut off small tip from wing. Cut each wing into 2 pieces. Wash and pat dry. Mix flour, salt and pepper in paper bag. Dredge wings a few at a time, in flour mixture. Place oil in a heavy skillet to depth of 1-inch. Heat to 350° and fry wings until golden brown and crisp. Drain well.
Combine ingredients and cook on very low heat until thickened, about 3 to 4 hours. If desired, add Tita's Meatballs (above) and cook on low. Serves an army! You can freeze half of the sauce and meatballs.
Beat egg slowly. Add oil, then sugar and vanilla. Now add zucchini and pineapple. In another bowl, measure flour, baking soda, cinnamon, nutmeg, chopped nuts and raisins. Add this to wet ingredients. Pour into 2 greased and floured bread pans. Bake in 325° oven for 1 hour; test with toothpick.
Mix in order: sugar, flour, cocoa, milk, egg yolks and butter. Cook in double boiler until thick. Let cool slightly and add vanilla. Pour in prepared crust. Chill until set.
Cook broccoli and cauliflower separately until tender. Drain and place in serving dish; keep warm. Fry bacon until crisp. Remove and reserve 3 tablespoons of the drippings. Add onions to drippings and saut for 2 minutes; then stir in brown sugar, vinegar, salt and pepper. Mix well and pour over vegetables. Top with crisp bacon. Serves 4.
In a 2 quart saucepan mix the sugar, milk, marshmallows, butter and salt. Cook stirring constantly over medium heat until it comes to a boil. Cook for 5 minutes at a boil. Do not stop stirring or it will burn. Take off burner. Add chips, vanilla and pecans. Mix well and quickly spread into a buttered 8 or 9 inch square pan. Cool. Cut into 30 pieces.
Cut tips off of wings. Cut wings in half at joint. Place in pan. Mix all ingredients in bowl. Pour over wings. Bake at 350° for 1 to 1 1/2 hours, turning after 1/2 hour. Brown evenly.
Combine oats, flour, baking powder, cinnamon and soda. Add remaining ingredients and mix well. Spoon into greased muffin pan or paper muffin liners placed in muffin pan. Bake at 375° for 20 to 25 minutes. Makes 12 to 18 muffins.
Mix all together and bring to boil. Turn to medium and let simmer for 30 minutes. Put in jars and seal. Be sure to stir often to avoid sticking. Will keep in refrigerator to eat fresh for a month.
Preheat oven to 425°. Pat potatoes dry. Mix together remaining ingredients. Toss potatoes is mustard sauce, coating well. Place on a slightly oiled or sprayed baking sheet in a single layer. Bake for approximately 30 minutes or until brown and crisp. Serves 4.
Brown beef in a skillet. Remove meat from skillet. Cook macaroni, onion and green pepper in meat fat until onion is soft. Return meat to skillet. Add tomato sauce, water, salt and pepper. Cover and simmer 25 minutes.
Cream oleo and Crisco. Add sugar and beat mixture until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in beaten egg whites. Pour batter into 3 greased and floured 8-inch pans. Bake at 350° for 20 minutes.
Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine milk and remaining ingredients in a small jar. Cover tightly and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours.
Cook milk and flour until thick. Cool completely in fridge. Beat sugar, shortening and butter until fluffy on high speed. Add cooled flour mixture and vanilla; beat until fluffy.
Mix well. Sprinkle on top of kolace or one crust fruit pie before baking.
Drain all beans; place in large bowl. Mix well the following: oil, vinegar, sugar, salt, pepper, onion and peppers in a saucepan. Heat until sugar is dissolved. Pour over bean mixture; toss well. Refrigerate until chilled or overnight. This salad will keep a long time, covered, in refrigerator.
Dump pie filling into greased cake pan. Dump dry cake mix on top of pie filling. Dot with butter. Bake in 325° oven for 30 minutes or until done.
Mix all ingredients together and cook until thickens. Pour into browned pie shell and top with meringue from egg whites. Brown in oven until brown.
Blend sugar, flour, nutmeg and butter. Stir in beaten eggs. Put cut up rhubarb into pie shell. Pour mixture over rhubarb. Cover with vented crust and bake in 450° oven for 10 minutes, then reduce to 350° for 30 minutes.
Boil chicken in pot until tender (45 minutes to 1 hour). Remove skin and bones. Reserve broth. Cut chicken in small pieces and place in a 9 x 13-inch pan.
Saute onion, bell pepper, celery and mushroom pieces in stick of butter. Add oregano leaves and remove from pan. Brown rice in same pan (may need to add an extra tablespoon of butter) to keep rice from sticking. Combine sauteed veggies and rice and place into large casserole. Pour 1 1/2 cans consomme and 1 can of hot water over rice mixture. Cook at 350° for 50 to 60 minutes. Serves 4 to 6 people (I usually double this recipe for 8 people, except for butter).
In pitcher, combine orange juice, ReaLemon juice and sugar; stir until sugar dissolves. Just before serving, add liquor and carbonated beverage. Serve over ice. Makes 7 cups. Recipe can be doubled.
Mix first 4 ingredients thoroughly until you have a pastry dough. Roll or form a 3-inch log and wrap it in wax paper and refrigerate overnight. Cut about 2-inch piece of pastry and roll out on floured board. Cut pastry into about 2-inch squares and fill with cinnamon and sugar, raisins and walnuts. Roll in a crescent form cookie; place on cookie sheet and brush on some sweet butter on each cookie. Bake in 400° oven about 12 to 15 minutes. One batch will yield 60 to 80 cookies. Serve with powdered sugar.
Put pretzels and melted margarine in bottom of baking dish. Bake at 400° for 10 minutes.
In 1 1/2-quart casserole mix soup, milk, pepper, beans and 1/2 can onions. Bake at 350° for 25 minutes, until hot. Stir; sprinkle remaining onions around border of bowl. Bake 5 minutes (until onions are golden). Serves 6.
Simmer ribs in about 2 inches of water in covered pan for 1 hour; drain. Melt butter and add vinegar, ginger ale and seasoning mix in a saucepan. Brush this mixture over ribs and grill or broil for 20 to 30 minutes. Turn often and brush with sauce. Serves 6.
Cook pudding according to package directions. Cover; cool until thickened. Whip cream until stiff peaks form and fold into cooled pudding. Add pineapple and oranges; add marshmallows. Cover and chill for 8 to 10 hours.
Dissolve jello in boiling water. Add frozen raspberries, cranberry-orange relish and 7-Up. Pour into a 9 x 13-inch pan and refrigerate. Before serving, top with Kraft Miracle Whip salad dressing. Cut in squares and serve.
Mix eggs and sugar. Blend in rest of ingredients. Pour into greased casserole dish. Bake at 350° for 45 minutes. Really easy, really good.
In a large pretty bowl, layer as directed. Refrigerate at least 1 1/2 hours.
Mix together cake mix and 1/2 c cream of coconut. Add eggs, oil and coconut. Bake in 350 degree oven for 45 minutes in bundt pan-greased and floured.
Cream together the first six ingredients. Add other ingredients and mix. Form two rolls and wrap in waxed paper. Chill for two hours or longer. Slice thin and bake at 300° until brown.
Cook sugar, milk and salt to soft ball stage in an iron skillet. Add peanut butter and vanilla. Stir until thick. Pour onto a buttered cookie sheet. Cut into squares.
Thaw potatoes and mix with other ingredients. Place in buttered baking dish. Top with 1 cup crushed corn flakes or Pringles and drizzle 1/4 cup melted butter over top; bake at 350° for 1 hour.
In large bowl, combine all ingredients. Pour into jars and refrigerate. Keep in refrigerator. This will keep for many weeks.
Beat eggs well. Add sugar, vanilla and butter. Set aside. Crush the vanilla wafers. Mix with graham crackers and pecans. Line a 9 x 9-inch pan with crumbs and pour 1/2 of the egg mixture over crumbs. Add a layer of strawberries (1 cup), then put 1/2 of the Cool Whip on top. Put rest of crumbs on top, then the rest of the egg mixture on top and rest of strawberries. Refrigerate for several hours. When ready to serve, put rest of Cool Whip on top.
Cream shortening and sugar together. Stir in well beaten eggs. Sift flour, baking powder, soda and salt together. Add alternately to creamed mixture with milk and bananas. Add vanilla. Mix well. Pour into lightly greased rectangular pan (9 x 12) and bake at 350° for about 40 minutes. Cool and frost. Can make 2 round cakes for layer cake.
Boil the water and 1 cup sugar together. Add the cornstarch, moistened with a little cold water, and cook five minutes. Then put in the yolks of the eggs, lemon juice, rind and salt. Cool slightly and pour into a previously baked crust.
For filling, mix together all ingredients except crust. Pour filling into pie crust. Bake near center of oven at 375° approximately 70 minutes for deep-dish crust, approximately 45 minutes for regular crust.
Split chicken wings, tips removed. Mix equal parts soy sauce, sugar, garlic and juice. Marinate overnight. The longer you marinate, the better the flavor. Place chicken wings with at least half the marinade in roasting pan. Scrape the sugar syrup from bottom of marinade and pour over chicken. Bake for about 1 hour, stirring occasionally until brown. Remove chicken from pan. Reserve juice into saucepan; add some brown sugar to make semi-thick sauce; about 10 minutes. Pour over chicken when done.
Put ingredients in a bowl in order given. Do not mix until last ingredient has been added. Beat until smooth. Bake at 350° for 15 minutes. Makes 22 to 24 cupcakes.
Leave fruit in large pieces. Blend butter and sugar until fluffy. Add beaten eggs and blend. Mix nuts with 1/4 cup of flour. Sift the remaining flour and baking powder together. Add vanilla and blend with butter, sugar and egg mixture. Pour over nuts and fruit. Bake in greased tube pan at 250° for 3 hours.
Mix in	usual way and bake in moderate oven at 350° for 10 minutes.
Put onion-broccoli and soup in skillet. Mix and heat. Turn down heat and stir in Cheez Whiz and milk, then add rice. Put into buttered casserole and bake at 350° until hot and bubbly.
Heat on stove. Stir well until thick. Knead. Keep in airtight container in refrigerator to keep soft.
Combine dry ingredients, cut in shortening; add milk and egg and mix only to dampen. Roll out and cut or turn into an 8 inch cake pan and pat to 1 inch thickness. Brush with melted butter. Bake at 450° for 15 to 20 minutes. Brush with butter again.
Empty soup mix into saucepan. Stir in water. Bring to a boil, stirring often. Cover loosely and cook over low heat 15 minutes.
Mix all ingredients together. This mix will keep for 6 weeks in the refrigerator if stored in a covered dish (Rubbermaid plastic container with snap cover.) Bake in greased muffin pans for 12 to 15 minutes at 400°. Bake one or more as you need. Makes up to 50 regular size muffins fresh every morning or meal.
Cream shortening and sugar. Add eggs. Sift salt, soda and baking powder with a portion of flour. Add to creamed mixture with vanilla and sufficient flour to make a soft dough.
Sift flour, soda and baking powder together; sift again with spices. Cream oil and sugar. Add 1 egg at a time; beat well after each. Add 1/2 of the flour; beat. Add 1 1/4 teaspoons water and beat again. Add rest of flour; beat. Add rest of water; mix well. Fold in carrots and nuts. Pour into greased tube pan or loaf pan. Bake at 300° for 1 hour.
Combine all ingredients. Pack firmly into pan. If desired, mold ingredients and place in pan lined with tinfoil. Bake in a preheated oven at 350° for 1 hour and 15 minutes. Let stand 5 minutes before serving.
First find my recipe for Pico de Gallo, putting it together. Okay, now combine the salt, pepper and garlic powder in a small cup. Set this aside for now.
In a large mixer bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda and salt. Add mashed bananas, shortening, margarine or butter and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts.
Heat pineapple, sugar and jello until boiling. Let cool. Whip 1 can evaporated milk with juice from 1 lemon. Combine with jello mix; put in graham cracker crust. Chill for several hours.
Put lemon juice in double boiler and warm, constantly whipping. Add the butter a little at a time. Add chopped parsley. Keep the sauce warm or serve right away.
Melt white chocolate in large bowl in microwave at low setting. Stir occasionally. Stir in peanut butter. Add a few drops of extract (to taste). Mix in rest of ingredients. Drop by teaspoonfuls on waxed paper. Let harden (may refrigerate).
Place washed chicken breasts in 9 x 13-inch pan. Slice mushrooms; place on top of chicken along with tomatoes and bay leaves. Mix Italian dressing with onion soup mix. Pour over chicken. Sprinkle with basil and oregano. Bake, uncovered, for 1 hour at 350°, basting frequently. Serve with pasta or rice.
Place 1 peach in each dessert glasses. Spoon out about 1 teaspoon out of each peach cavity. Mix pudding according to package directions. Pour at once over peaches. Let stand 5 minutes. Cool until set and top with additional jam or jelly and/or whipped topping. Makes 5 to 6 servings.
In a mixing bowl, combine the chicken, celery, mango, water chestnuts, pineapple, mandarin oranges, mayonnaise, sour cream and coconut extract. Mix together well and refrigerate 1 to 2 hours before serving.
Mix thoroughly and bake in greased 9 x 11-inch pan for about 30 minutes at 350°.
Mix together well the lime juice, egg yolk and milk. Drop in food coloring and mix. Pour into graham cracker crust and bake at 350° for 5 minutes. Let cool before topping with Cool Whip. Refrigerate.
Combine beaten egg, sugar and melted Crisco. Add milk. Mix flour, baking powder, salt, nutmeg and mace. Combine the liquid and dry ingredients, stirring only until smooth. Roll dough to 1/2-inch thick on floured board or pastry cloth. Cut with floured doughnut cutter. Fry in Crisco heated to 365°. (An inch square of bread browns in 60 seconds.) Turn doughnuts when brown. Fry until golden brown on both sides (3 to 5 minutes). Remove. Drain on paper towels in stand up position. Makes 12 to 14.
Cut slices of bread and bacon into thirds. Spread bread with Cheez Whiz. Roll up, wrap around bacon and spear shut with a toothpick. Place on broiling rack and bake at 350° for 15 to 20 minutes.
Grind tomatoes, peppers, onions and cabbage; drain. Sprinkle with salt. Let set overnight. Rinse and drain. Combine remaining ingredients. Heat to full boil; boil 10 to 15 minutes. Put in jars and seal.
Combine cabbage, onion and bell pepper. Mix next 6 ingredients and boil for 3 minutes. Pour over vegetables. Mix, cover and refrigerate at least 24 hours.
Layer each ingredient in order listed in a large glass dish and place in refrigerator for several hours.
Mix together first three ingredients. Butter Bundt pan. Cut bread rolls in half (defrost just enough to cut). Pour melted butter over rolls, then sprinkle with mixture. Leave overnight. Bake at 350° for 30 minutes.
Mix cream cheese, bacon and seasonings. Wash mushrooms and remove stems. Stuff the caps with cheese mixture and bake in a 325° oven for 20 minutes. Serve hot.
Cook chicken in water in large pot until almost done. Add celery, onion and carrots, then add bouillon, salt and pepper to taste. Add 1 package noodles. Make sure there is enough water. (Make sure chicken is done.)
Spread refried beans on a platter. Mix the two dips together and spread on top of the beans. Put the 2 cups	of shredded cheese on next and add the cut up tomatoes. Spread around and put the olive on last.
Preheat oven 350°. Grease 13 x 9 x 2 inch pan with butter flavor Crisco. Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla and butter flavor Crisco until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed. (Mixture will be stiff.) Spread evenly in prepared pan. Bake for 25-30 minutes or until top is light brown. Cool 10-14 minutes. Cut into bars. Makes 2 dozen.
Mix sugar and cocoa. Add eggs and vanilla, then margarine and milk. Pour into partially baked pie shells. Bake for 40 minutes at 350°. Makes 2 pies.
Preheat oven to 425°. Spray Pam in shallow baking pan. Place fish fillets in pan. In small bowl, combine olive oil, lemon juice, paprika, garlic and onion powders, black and white pepper and salt; mix well. Spoon or brush mixture over the fish. To the remaining oil mix, add pecans, Parmesan cheese and bread crumbs; mix well. Spoon mixture over fish evenly. Bake at 425° for 10 to 15 minutes or until fish flakes easily with a fork.
Mix all together and bake in pie shell. Bake 45 minutes at 350°. Makes one big pie or two small pies. Very good.
Lightly grease a 13 x 9-inch pan. Separate crescent dough into 2 large rectangles. Press rectangles to bottom and 1/2 inch up sides of greased pan to form a crust. Press to seal perforations. Bake crust at 375° for 5 minutes. Combine egg, pecans, sugar, corn syrup, melted butter and vanilla in bowl. Mix and pour over partially baked crust. Bake at 375° for 18 to 22 minutes or until golden brown. Cool and cut into bars. Makes 2 dozen 4 x 2-inch bars.
Arrange shrimp in a long dish in a single layer. Salt and pepper well. Mix together all the rest of the ingredients before you put on the shrimp. Pour over shrimp the mixture. Cook 25 to 30 minutes at 350°. Serve with a salad and French bread.
Dissolve chicken soup supplement in bowl and set aside. In an oiled wok, stir-fry green pepper, mushrooms, broccoli and green onions. Set aside. Oil wok once more, then add chicken and cook until brown, then add Hi-Energy Chicken Supplement mixture, pineapple. Cook until warm.
Sift flour, salt and baking powder and set aside. Cream margarine, Crisco and sugar 10 minutes. Add eggs, one at a time, and alternate flour and milk. Cook at 350° for 1 hour and 10 minutes (no peeking).
Beat yolks of 2 eggs and 1 whole egg. Add sugar, flour, cocoa and milk. Boil until thick, stirring all the time. Add vanilla and pour into baked pie shell.
Mix all ingredients together except bread crumbs and put in a greased casserole. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes.
Mix together eggs, oil, sugar and cinnamon. Add zucchini. Mix together flour, salt, soda and baking powder and add to mixture. Stir well until blended. Mix in nuts. Bake at 325° for 1 hour or until toothpick comes out clean. Makes 2 large loaf pans or 3 small pans. Small pans bake for 45 minutes.