HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend orange juice, sugar, egg and vanilla. Melt butter in boiling water. Sift flour, soda, baking powder and salt. Add dry ingredients to orange juice mixture. Add 1/2 cup nuts. Stir until well blended. Bake in 350° oven for 1 hour.
Mix eggs, sugar and salt. Add dates, coconut and nuts. Pour into 2-quart casserole greased with margarine or butter. Bake 30 minutes at 350°. Remove from oven, stir real good. When cool, drop by teaspoons and roll in granulated sugar.
Mix together well. Uses heaping teaspoonful mix for serving. Serve hot or cold.
Mix all ingredients. Make into balls about 1/2-inch in diameter. Place on cookie sheet. Press with a fork. Bake at 350° for 10 to 12 minutes.
Poke holes in chicken and marinate with dressing for 1 to 2 hours in refrigerator. Then cook on grill until done. Cool.
Mix all ingredients together well. Cover and refrigerate until ready to serve. This is great with corn chips, also on hamburgers.
Cook beans and broccoli per directions. Combine with next 4 ingredients and pour into buttered casserole dish. Melt margarine and mix with Rice Krispies. Spread on top of B/B casserole and bake 30 minutes at 350°.
Mix together in bowl the flour, sugar and milk. Then add your fruit on top. Bake at 350° until the crust comes to the top and browns.
Mix wet and dry ingredients separately. Combine the two well. Drop on greased cookie sheet by teaspoonfuls. Bake in 325° oven for 10 to 12 minutes.
Boil cleaned and sliced zucchini until tender. In a bowl mix eggs, onion, green pepper, mayo and Parmesan cheese. Fold in cooked, drained zucchini into bowl mixture. Pour into a sprayed or buttered pan or casserole dish. Dot with margarine and cover with bread crumbs. Bake in a 400° oven for 1/2 hour to 45 minutes or until golden brown on top.
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until shortening is the size of peas. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a heavily floured surface and knead lightly 4 or 5 times. Roll dough to 3/4-inch thickness; cut with a round cutter. Place on a lightly greased baking sheet and bake at 450° for 10 to 12 minutes. Brush with butter.
Grease baking dish; pour in cherries. Sprinkle cake mix over cherries. Pour melted butter evenly over cherries and cake mixture. Bake 45 minutes at 325°. Add nuts if you want.
Dissolve yeast in warm water. Beat eggs and sugar together. Add 1 cup warm water, yeast mixture, salt and oil.	Add 4 cups flour; mix well. Refrigerate overnight. Divide dough into 3 parts. Roll out each in shape of pie. Use plenty of flour. Cut into pie shape wedges and roll each from large end. (Eight sections to each pie shape.) Let stand and rise. Bake at 375° for 10 to 12 minutes. Makes 24 crescents.
Preheat oven to 400°. Cut each tortilla into 8 wedges. Place on baking sheet and bake about 10 minutes or until crisp. Remove from oven. In large skillet over medium heat, cook beef, onion and garlic until beef is browned, stirring frequently. Add tomatoes, chili powder, cumin, salt and pepper. Heat to boiling. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally. Stir in beans; heat until hot, about 2 minutes. Place lettuce on large serving platter. Spoon chili over lettuce. Top with yogurt and sprinkle with cheese. Surround platter with tortilla chips.
Spread cream cheese on bread. Arrange pretzel stick "candles" and carrot stick "shamash" to make a Chanukah menorah. Use raisins to "light" your menorah. Serves 1.
Sift together 3 times the flour, baking powder and salt. Cream butter, Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk. Add vanilla. Mix well. Bake in a greased and floured 10-inch tube pan at 325° for 1 hour and 15 minutes.
Melt butter and chocolate in medium size saucepan (medium heat). Remove; stir in sugar, eggs (one at a time) and vanilla, then mix in flour and nuts. Mix well. Spread in a greased 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes.
Mix together. Bake in a 9 x 13-inch greased pan at 350° for 35 minutes. Frost when cool.
Spread over cooled crust. Top with 8 ounces frozen whipped topping. Sprinkle over additional 1/2 cup chopped pecans. Chill several hours or overnight.
Mix all dry ingredients together in small saucepan. Add water, vanilla and butter. Cook over low heat until thick.
Cook corn; drain and set aside. Melt butter in saucepan over low heat; add cream cheese and stir until well blended. Stir in corn, sugar and green chiles. Spoon into lightly greased 1-quart baking dish. Cover and bake at 350° for 25 minutes. Good easy recipe!
Mix all dry ingredients; add eggs, oil, buttermilk, sugar and vanilla and mix well. Mix all ingredients well. Grease and flour cake pans. Bake at 300° until done.
Heat oven to 375°. Mix spinach, Mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each shell with a heaping tablespoon of spinach mixture. Place in a 12 x 8-inch baking dish. Spoon sauce over shells; cover with foil. Bake for 30 to 40 minutes. Makes 4 servings.
Combine all ingredients until thoroughly combined. Place in greased baking dish. Bake at 325° to 350° for 30 minutes. Serve with crackers, etc.
Combine sour cream with seasonings. Dip chicken pieces into sour cream mixture, then coat with bread crumbs. Pour melted butter into baking pan. Place chicken in pan. Bake at 400° for 1 hour or until tender. Works great with boneless skinless chicken breast, lite sour cream.
Peel and cube potatoes. Cook until a fork pierces them. Mix Good Seasons Italian dressing according to the directions on the package. Marinate the cooked potatoes in the Good Seasons Italian dressing and onion for 15 minutes. Add the remaining ingredients. Mix and refrigerate.
Combine bran and Bran Buds. Pour boiling water over them and let stand while mixing remaining ingredients. Cream together egg, shortening and sugar. To first mixture, add 1/2 quart buttermilk, flour, baking soda and salt. Add all and stir until combined. Add raisins, if desired. Refrigerate batter. Do not freeze. Bake at 400° for 12 to 15 minutes in greased muffin tins. Recipe may be doubled.
Sift flour; cream sugar and margarine until light and fluffy, adding eggs one at a time, beating well after each addition. Melt Hershey bar on low heat (this will be rather thick). Add to creamed mixture, blending well. Add flour alternately with buttermilk which has soda dissolved in it and flavorings; blend well. Add 1 cup chopped nuts. Pour into greased and floured stem pan. Bake at 325° for 1 1/2 hours. (It may take a little longer; test after this length of time.)
Grease a pie plate with margarine. Put a layer of sliced jalapeno peppers to cover bottom of pie plate. (Add more if you like it extra spicy.) Sprinkle 1 lb. grated cheddar cheese over peppers. Beat 6 eggs and pour over cheese. Bake at 300 - 325 for one hour. Let cool before cutting.
Brown meat. Drain; add rest of ingredients. Cook until cheese melts, stirring constantly. Serve hot with Doritos, Tostitos or taco chips.
Sift dry ingredients, except whole wheat flour. Cream sugar and shortening together. Add beaten egg and sour milk, alternately with dry ingredients. Mix just enough to dampen dry ingredients. Bake at 375°. Makes 1 dozen.
Fry bacon and crumble. Saute onions and bell peppers in bacon drippings. Mix all and bake in a casserole dish for 45 minutes to 1 hour in a 400° oven.
You will also need whatever decoration for the top that you want to use. Keep in mind you have to work quickly, so it's best to keep things simple and easy.
Cream together 2 1/2 cups sugar and 1 cup oil. Add beaten eggs, 1 cup orange juice and vanilla. Mix flour, salt and baking powder and add gradually to egg mixture. Peel and slice thin apples. Mix together cinnamon and sugar. Pour into a greased tube pan. Start with layer of batter and alternate with batter on top. Bake at 320° for 1 1/4 hours.
Grind all fruit. Add sugar and mix well. Dissolve jello in water and chill until it begins to set. Mix fruit and jello. Chill to serve.
Mix dry ingredients together. Add sugar, oil and eggs. Mix well. Stir in carrots, nuts and pineapple. Mixture will be thick. Bake at 350° for 35 to 40 minutes in 3 layers.
Mix sugar and salt with flour. Dissolve yeast in warm water. Mix Crisco and flour with mixer, then add water with yeast that is dissolved. Let rise 3 hours, then knead down. Roll out. Place in pan. Rise a short time. Grease tops. Bake at 350° to 400° until golden brown.
Mix ingredients and spread in 7 1/2 x 11 1/2-inch dish. Sprinkle 1 package grated sharp Cheddar cheese and cover with crushed potato chips (about 1 1/2 cups). Bake at 350° for 30 to 40 minutes.
Mix cake mix according to package directions except add coconut and flavoring. Bake in 13 x 9 x 2-inch pan at 350° for 30 to 35 minutes.
Cream together cream cheese and sugar. Mix jello in boiling water. Add pineapple. Combine the two. Whip milk until holds peak and fold in mixture. Cover bottom of large pan with crumbs and pour mixture over crumbs. Sprinkle crumbs on top. Chill several hours.
Add all ingredients together. Form into a log. Chill and cut into slices. You can also roll into balls and chill. Dip in melted chocolate.
Mix first three ingredients right in an 8 or 9-inch pan. Mix oil and milk together in a bowl and then add to flour mixture.
In 10-inch skillet, combine mayonnaise, broth, rice, chilies, chili powder and cumin. Mix well. Top with chicken. Bring to a boil and reduce heat. Cover. Simmer 25 minutes.
Mix together crackers, milk and eggs in bowl. Set aside for 20 minutes. Add remaining ingredients, except cheese. Pour into greased 3-cup casserole. Sprinkle with cheese. Bake in oven at 350° for 35 to 40 minutes. Makes 2 servings.
In medium saucepan, bring water to boil; stir in soup mix, beets, sugar and lemon juice. Simmer, covered, 30 minutes or until beets are tender. Remove beets and cool slightly. Grate beets coarsely; return to saucepan. Serve hot topped with sour cream. Serves 4 to 6.
Mix 1 can water with soup. Place 1 cup in bottom of 2-quart baking dish. Arrange chicken in dish. Sprinkle with small can of mushrooms. Add cooking wine to remaining soup; mix well and pour over chicken. Cover; bake at 350° for 2 hours. Remove cover last 1/2 hour.
Mix milk and pudding together, blending until thick. Fold in sour cream and 1/2 Cool Whip container. Alternate in a 9 x 13-inch pan the wafers, bananas and pudding mixture. Put rest of Cool Whip on top.
"Mix egg, milk, cheese. Stir around real quick till it turns yellow, brown, pink, purple and blue. Put in oven and let it melt. Then take it out and eat it."
Cut squirrel up and parboil in baking soda. When it foams, take off heat and drain. Rinse good. Put back in pot with diced onion, salt and pepper to taste. Cook until done. Bone it. Save broth. Cook diced potatoes, carrots, celery and onion in broth. Add deboned squirrel and boil well. Have biscuit crust ready. Add a few celery seed to crust. Pour stew into a 9 x 13-inch pan and top with crust immediately. Bake at 450° for 15 minutes or until brown.
Cook chicken; save broth. Cook spaghetti in chicken broth. Put spaghetti in large baking dish. Cut up chicken. Cook peppers and onions with mushroom soup until tender. Put chicken on top of spaghetti. Put peppers and onion mix on top of chicken. Put cheese on top and bake at 350° for about 45 minutes.
Wash cucumbers and slice about 1/4-inch thick. Slice onions and dice green pepper. Combine vegetables and salt. Let stand at room temperature for 3 hours; drain. Combine remaining ingredients in large kettle. Bring to boil. Add drained vegetables. Heat thoroughly, but don't boil! Pack immediately into hot, sterilized jars. Seal at once.
Saute the celery and onion. Then mix with the Veg-All, chicken soup and mayonnaise. Crush the Ritz crackers and mix with one stick melted margarine. Place the Veg-All mixture in a casserole dish and cover with the Ritz crackers. Bake at 375° for 25 minutes.
Combine salt, mustard, eggs and 2 cups milk. Pour over rice and cheese. Bake at 350° for 35 to 45 minutes (until knife comes out clean). Melt butter and add flour. Combine with 3 cups milk and cook and stir until thick. Add mushroom soup and chicken or tuna. Heat until warm. Cut rice dish into squares. Serve with sauce spooned over the top.
Saute onion and pepper in margarine until tender. Add zucchini and Italian tomato sauce. Cover and cook on medium-low until zucchini is tender. Serve with freshly grated Parmesan or Mozzarella cheese.
Make brownies according to package directions; cool. Punch holes in brownies with a fork and pour coffee mixture over it. Set aside. Make mousse according to directions. Break Heath bars into small pieces. Crumble 1/2 of the brownie mixture and place in the bottom of a glass dish. Layer with 1/2 the mousse, 1/2 the candy and 1/2 the whipped topping. Repeat layers with the remaining ingredients.
Beat eggs, vanilla and salt until soft peaks form. Add sugar and beat until stiff peaks form. Fold in coconut. Use teaspoon to drop on greased cookie sheet. Bake at 325° for 20 minutes.
Mix all ingredients in order given. With hands, roll small pieces of dough to pencil thickness. Cut into 8 to 9-inch lengths. Form into pretzel shapes and arrange on greased cookie sheet. Bake at 350° until light brown. Makes 4 dozen.
Combine all ingredients. Cook slowly for 20 minutes. Strain and serve. You can put spices in basket of percolator and avoid straining.
Fry chicken. Put in casserole. Boil other ingredients. Pour over chicken. Bake 1 hour at 350°.
Beat well all ingredients in a bowl. Dip 1/4 cup on grill for each pancake. Add butter and syrup for flavor.
Place turkey in a container or dish for marinating. Combine the sherry, honey, soy sauce, salt and cinnamon and pour over the turkey. Cover and refrigerate overnight. Drain the turkey and place in a foil-lined pan. Bake at 350° for 1 hour.
Saute onions and garlic in butter and brown lightly. Add flour until mixed with butter. Add broth slowly. Stir until smooth. Chop artichoke hearts into small pieces and add to mixture. Add all remaining ingredients. Cook slowly for about 1 hour, covered. Chop oysters and add to ingredients. Cook slowly another 30 minutes. Heat milk (or half and half for richer taste) to soup before serving.
Mix cream cheese, Worcestershire sauce, mayonnaise and onion together. Spread in small pie plate or dish. Add sauce to top. Shred crab meat and sprinkle over sauce. Sprinkle parsley over crab meat. Chill until serving time. Serve with crackers or veggies.
Mix all ingredients and make into 8 to 10 balls. Partially roll out on floured board. Put in round cake pans and flatten out with hand to cover bottom of pan. Bake until brown. Turn out on cake rack and completely cool. Stack, putting cooked, dried apples on as you stack.
Cream butter and sugar. Add egg, cherries, flour, water and soda, vanilla and pecans. Pour into greased and floured 9 x 9-inch pan. Bake 30 minutes at 350°. Cut into 9 pieces. Top with sweetened whipped cream.
In saucepan, combine uncooked rice, water, undrained corn, carrot, onion and thyme. Bring to boiling. Stir in soup. Put in a baking dish. Trim fat from pork chops; sprinkle with salt and pepper. Arrange on rice mixture. Cover with foil. Bake in a 375° oven for 15 minutes. Stir together bread crumbs and paprika. Add margarine; toss gently to mix. Remove foil from chops. Put paprika mix atop of chops. Bake, uncovered, about 15 minutes more or until rice is tender and pork is slightly pink just near the bone.
Cook for 2 minutes in microwave. Stir and cook for another 2 to 3 minutes until melted well. Stir and let stand, then cut into squares.
Brown beef; drain. Add canned goods and spice to taste. Bring to boil. Reduce heat and simmer.
Cover bottom of pan, 15 x 10-inch, with rolled out rolls. Bake at 350° until light brown (7 to 8 minutes). Beat cream cheese with mayo and Hidden Valley Ranch until smooth. Mix veggies and sprinkle cheese on last. Fridge and cut into bars.
Whip heavy cream until just about to separate. Place in refrigerator. Beat egg whites until they peak. Add powdered sugar and beat until stiff peaks. Melt semi-sweet chocolate over boiling water. Combine whipped cream and egg whites; fold together. Dribble chocolate over and blend. Spoon into serving dishes and refrigerate 4 to 5 hours. Serve with whipped cream.
Saut onion in margarine; prepare rice and broccoli. Drain broccoli. Add cheese, soup and milk to onion mixture; heat thoroughly. Grease 8 x 10-inch dish with margarine. Layer broccoli, rice and cheese mixture. Repeat layer. Sprinkle with paprika before putting in oven. Bake 30 minutes at 350°.
Mix sugar and butter. Boil 3 minutes. Line jelly roll pan with foil. Spray foil with Pam. Line crackers on foil. Pour sugar mixture over crackers. Bake at 400° for 5 minutes, until crackers begin to float. Sprinkle chocolate chips. Spread when melted. Sprinkle nuts on top. Cut in squares on lines as soon as mixture hardens.
Mix soda with water; pour over dates. Let cool. Cream butter and sugar; add beaten eggs. Sift dry ingredients and add. Add nuts, date mixture and vanilla. Bake in a 9 x 13-inch pan sprayed with Pam for 1 hour at 325°.
Preheat the oven to 350°. In a large bowl, mix together the chocolate chips, nuts and eggs. Add the sugars, butter and flour. Add vanilla. Pour filling into pie shell and bake for 30 minutes or until center is set. Cool. Serve with vanilla ice cream.
Melt margarine or butter in a large heavy skillet with heat-proof handle on grid over medium coals. Add zucchini, squash, mushrooms, bell pepper, cumin, salt and black pepper. Cook 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add tomato and green onion. Continue to cook and stir for 1 minute. Makes 6 servings.
Fry meat; drain and set aside. Melt cheese in double boiler and mix all ingredients with cheese. Spread on two loaves party rye bread. Can be frozen. Bake at 375° for 15 minutes if frozen or 5 minutes if thawed.
In 3-quart pan, cook carrots and onions in butter until tender, but not brown. Add milk, broth and flour. Cook and stir until thick and bubbly. Stir in tuna, celery seed, Worcestershire sauce and salt. Heat through. Add cheese and stir until melted.
Combine butter, water, vinegar and sugar in large saucepan. Cook until a hard ball forms when dropped into cool water. Do not stir while cooking or it will go to sugar. Remove from heat and add flavoring. Pour into greased pan to cool, but don't allow to harden. Grease hands and put small amount of flour on them and pull the candy as long as you can. When candy becomes too hard to pull, cut into small pieces with scissors.
Cut chicken in small chunks. Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish. Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side. Bake at 350° for 30 minutes or until brown.
Mix first five ingredients and fold in berries. Pour in muffin pan and bake at 350° until done. Makes about 12 to 15 muffins.
Crumble ground beef into 2-quart glass casserole. Add onion and garlic. Microwave, uncovered, 5 to 6 minutes or until meat is set, stirring once. Drain.
Place green beans in a large pot of water. Bring water to a full boil and turn off heat. Once boiling stops, rinse beans with cold water to stop cooking. Cut bacon into small pieces and cook in saute pan. After a couple of minutes, add onion. When bacon is almost done, add green beans, then tomatoes. Stir to coat evenly. Salt and pepper to taste and serve.
In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. In a medium saucepan, mix cornstarch and 2 tablespoons milk. Add butter, salt, pepper and remaining milk. Cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese melted. Serve over toast or biscuits. Yield: 4 to 6 servings.
Mix together dry ingredients. Cut in shortening until crumbly. Add enough buttermilk to make a soft dough. Divide into 3 portions and roll each into a circle on a floured surface. Cut into 4 wedges. Bake on griddle or electric skillet preheated to 350°. Bake on each side until golden brown.
In large frypan, place all but 1 tablespoon of the butter and melt over medium heat. Add onion and saute until transparent. Add collard greens and cook until tender, about 3 minutes. Remove from heat and place onion and collards in large bowl. Add cornbread, egg and sage. Mix well and cool. Between two sheets of plastic wrap, place chicken breasts, smooth side down. Pound gently with meat mallet or rolling pin until slightly flattened. Place 1/8 of stuffing on center of each breast; roll and tuck ends under. On large greased baking pan with sides, place chicken. Melt remaining 1 tablespoon of butter and brush lightly on chicken. Sprinkle with salt and pepper. (At this point, chicken may be covered and placed in refrigerator for up to 24 hours.) Place in 375° oven and cook about 20 minutes or until meat is no longer pink when tested with a knife. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice. Makes 8 servings.
Fry bacon until crisp; drain and add flour to bacon drippings and mix well. Place mixture and bacon pieces in slow cooker. Add all other ingredients; stir together thoroughly. Cover and cook on low heat 7 to 9 hours or on high for 3 to 4 hours.
Mix hamburger, eggs, onion, green pepper, couple of shakes of Worcestershire sauce and oatmeal thoroughly. Place in pan or baking dish. Pat together and round off so hamburger is not touching the sides.
Preheat oven to 350°. Generously grease a 10-inch ovenproof skillet. In a small bowl, stir together corn meal, flour, baking powder, baking soda and salt. In a large bowl, beat together eggs, buttermilk, sour cream and creamed corn. Stir in melted butter and diced peppers. (Use hot jalapenos for very hot bread; use mild chiles otherwise.) Blend dry ingredients into wet ingredients. Pour into prepared skillet. Top with grated cheese. Bake until top is dark, golden brown, about 1 hour.
Mix all ingredients. Put in 4-quart casserole. Crush 1 cup cracker crumbs or potato chips and sprinkle on top. Bake at 350° for 40 to 45 minutes.
In covered blender container, blend all ingredients at high speed just until finely chopped. Cover and refrigerate at least 4 hours. Makes about 3 cups. Good with fresh vegetables.
Heat the mustard, jelly and horseradish together slowly. Add wieners. Serve hot. Can keep in crock-pot on low for several hours.
Mix flour, baking powder, salt and cinnamon. Mix margarine and sugar and add eggs and vanilla. Mix. Stir in flour mixture. Add rolled oats and raisins. Divide dough into four parts. Shape each part into a roll about 6 inches long and 1 1/2-inches in diameter. Wrap in waxed paper. Freeze.
Mix all ingredients except pecans. Shape into ball. Chill slightly; roll in pecans.
Cook broccoli in water until tender. Place broccoli in bottom of 13 x 9-inch pan. Slice water chestnuts and place over broccoli. Cook chicken at 400° for 1 hour. Cool and dice; put over broccoli. Blend remaining ingredients for sauce. Pour over casserole and bake, uncovered, at 350° for half hour. Cover with cheese and cook another 15 minutes.
Cook pasta according to directions. Drain and cool pasta. Combine French dressing with sour cream, mixing well. Add salt and pepper to taste. Mix meat and eggs (plus bacon) to pasta and mix well. Pour dressing over mixture and stir as needed to cover with dressing. Chill. Serves 4 to 6.
Cream butter and add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture. On lightly floured surface, roll out dough to 1/8-inch thick. Cut into 2-inch rounds. Place on ungreased cookie sheets. Bake in 350° oven for about 10 minutes, or until very lightly brown at edges. Let cool thoroughly. Spread half the cookies with jam; top with remaining cookies.
Cut broccoli into bite size pieces. Place broccoli in large bowl, add onion and raisins. Toss well.