HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together milk, margarine, sugar and salt. Set aside to cool. When this is cooled, mix with rest of ingredients. Let stand 1/2 hour in very warm place. Make into rolls. Let rise for another 1/2 hour. Bake at 400° for 10 to 12 minutes.
Spray bottom of a 9 or 10-inch pie pan. Line with pie shell. Layer potatoes on bottom of pie shell, then beef, onions, salt and pepper. Continue layers, ending with potatoes. Top with remaining pie shell. Place 3 "air" slits on top. Bake at 350° for 1 hour. (Tasty with ketchup.)
Mix eggs, sugar and butter, then add vanilla flavoring and flour. Fold whipping cream in dough. Do not stir whipping cream in; fold in. Bake 45 minutes at 375°.
Rinse and pat dry chicken. Cut into halves. Brown chicken to almost done. Put aside. Cut up all vegetables in little chunks. Cook in oil until almost brown. Add about 1 cup water; stir around frequently. Add chicken with all veggies in pot. Add cream of chicken soup with another cup of water. Let simmer on low heat until chicken is well done.
Mix first 3 ingredients together and press into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat together 2/3 cup reserved cake mix, brown sugar, white Karo syrup, vanilla and eggs. Pour over baked cake. Sprinkle with pecans. Return to 350° oven for 30 to 35 minutes.
Heat butter, uncooked macaroni and next 4 ingredients for 5 minutes. Stir in water and heat to boiling. Reduce heat to low. Cover and simmer for 10 to 15 minutes or until macaroni is tender. Remove from heat. Stir in cheese and cook over low heat until cheese is melted.
Preheat oven to 350°. Combine the first 8 ingredients and place in a 9 x 13-inch casserole dish. Combine corn flakes with melted butter; sprinkle over potatoes. Bake for 45 minutes to 1 hour. Serves 10.
Combine mustard, wine, garlic, salt and pepper and brush on the chicken. Place chicken in roasting pan. Drizzle 1/4 cup melted butter or margarine over chicken. Sprinkle with 1/2 cup bread crumbs. Bake in a 350° oven for approximately 1 hour. Baste with juices.
Mix ingredients. Put in a 2-quart baking dish and bake in oven at 350° for 45 minutes.
Heat oven to 375°. Wash chicken parts. Dry on paper towel. Put tomato juice in baking dish. Roll chicken in juice, leaving the chicken skin side down. Sprinkle spices over chicken. Bake one hour in 350° oven. Turn chicken over; add bamboo shoots. Bake 30 more minutes.
Kool-Aid and jello should be same flavor. Dissolve Kool-Aid, jello and sugar in hot water. Add cold water. Makes 2 quarts liquid. Takes about 6 hours to set.
Mix the ingredients and store in a jar in refrigerator. Marinate your favorite meats, (steaks, hamburger or chicken) with this delicious recipe for about 2 to 3 hours. Bake chicken for 1 hour in a 350° oven or barbecue.
Ten minutes before cake is done, combine sugar, butter and milk in saucepan. Mix and boil for 1 minute and remove from heat. Add chocolate chips (you can also use peanut butter or butterscotch chips instead of the chocolate ones. You can also add nuts or a couple spoonfuls or peanut butter to mix in). Spread on cake just out of the oven while it is still hot!!! Spread on cake from the pan, small amount at a time. Do not dump on cake and spread around because icing is heavy. It is just like fudge.
Combine flour, butter and cream cheese in a bowl. Rub with fingers until coarse crumbs form. Add egg. Stir with a fork until dough holds together. Pat into a ball. Roll out into pie pan. Fill with desired filling: ground beef and tomatoes, quiche, etc. Bake at 425° for at least 30 minutes (relative to the filling). Can be chilled airtight up to 3 days. Makes one 9-inch pie shell. Makes six servings. Prep Time: 10 minutes.
In large mixer bowl, combine crackers and peanut butter; beat with electric mixer until combined. Add powdered sugar and milk; beat until combined. Fold in whipped topping. Spoon into pie shell. Chill in freezer 15 minutes.
Melt butter in large saucepan, add milk, eggs and sugar. Mix well. Transfer to a large bowl. In 1/2 cup lukewarm water with 1 teaspoon sugar, dissolve yeast and wait 3 to 5 minutes until it bubbles. Add 4 cups of flour and the yeast mixture to butter mixture. Mix well. Add remaining flour, cardamon and lemon peel. Beat vigorously for 10 to 15 minutes until very smooth and elastic. Add nuts, raisins and currants, knead them into stollen while in bowl. Cover and let rise until double, 2 to 4 hours. After rising, punch down.
Combine all ingredients; mix well. Put batter in bite-size mini muffin tin. Bake at 400° for 20 minutes.
Heat oven to 350°. In a medium bowl blend together flour, oats, sugar, cinnamon, salt, baking soda and baking powder. Stir in Shedd's spread. Using pastry blender or fingertips, work it like pastry to form a crumbly mixture. Spread half the mixture in an even layer over bottom of an 8-inch square pan. Do not press down on it. Spoon fruit over crust to form an even layer. Scatter remaining mixture evenly over top. Bake 35 to 40 minutes until lightly browned. Serve warm.
Mix all ingredients in heavy saucepan. Bring to boil and boil rapidly for 3 minutes. Serve warm on ice cream or plain cake. Makes about 2 cups.
Cut circle on top of bread and pick bread out so that it is hollow, except for a thick wall to hold dip. Mix all ingredients together; bake for 1 hour at 360°. Wrap in tinfoil and serve warm. This will be a big success.
Combine first 3 ingredients; stir into apples. Turn into pastry shell. Combine remaining flour and sugar; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 45 to 50 minutes or until done.
Place all ingredients in electric blender in order given. Be sure to drain potatoes or pumpkin well. Blend on high until creamy like a milk shake. Fills one uncooked deep dish pie shell. Bake 15 minutes at 425°. Bake 35 minutes longer at 350° or until toothpick comes out clean. Tastes best when served cold.
Stir together the yogurt, mayonnaise, curry powder, lemon juice and chutney. Add the tuna and mix well. Stir in the nuts. Fill the pitas with the tuna salad; tuck the lettuce and tomato into the pita pocket and serve. Makes four servings.
Cook potatoes, carrots and onion in 2 quarts of chicken broth until tender. Add broccoli-cauliflower and soup. Cook about 5 minutes.
Make batter with first 6 ingredients. Pour batter over peaches. Mix 1 cup sugar and cornstarch and sprinkle over batter. Pour boiling water over all. Bake at 375° until golden brown.
Chill first 3 ingredients until slightly thickened. Add cranberry sauce. Freeze in mold.
Cream the cheese and margarine. Then add other ingredients. Cook at 250° until light brown for about 10 to 15 minutes.
Beat the eggs and sugar until light and fluffy or foamy. Add shortening or oil a little at a time. Add the flavorings and grated rind into this. Gradually blend about 4 cups of flour to make a thin dough.
Mix dry ingredients together. Mix liquids together, fat last. Use pan, skillet or muffin pan. Bake in oven at 400° for 20 to 25 minutes. Yields 24 pieces.
Place bread cubes in one-quart baking dish. Pour butter over and toss to coat. Mix Hunt's tomatoes with brown sugar, salt and basil and pour over the bread cubes; stir. Bake at 425° for 25 to 30 minutes.
Trim any excess fat from pork; cut into 1-inch pieces. Dust with flour. In saucepan, brown pork in shortening. Add mushroom gravy, onion, brown sugar, vinegar and soy sauce. Cover; cook over low heat 30 minutes, stirring now and then. Add green pepper and pineapple. Cover; cook over low heat 15 minutes or until pork and green peppers are tender. Serve over rice. Serves 6.
Heat oven to 450°. Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder and brush over hot biscuits.
Mix well and pour into a 9 x 13-inch dish or larger. Sprinkle cheese on top. Bake at 350° for 1 hour.
Beat eggs and sugar. Add vanilla, Karo and pecans. Pour into unbaked pie shell. Bake for 1 hour in a 300° oven. Cover with foil the first 20 minutes.
Boil first 3 ingredients until thickened, then add 1 package peach jello. Stir in fresh peaches. Chill slightly. Pour into a baked pie shell. Top with Cool Whip.
Melt chocolate and butterscotch chips. Add the peanut butter and stir in marshmallows. Spread in a 9 x 13-inch pan. Cool. Cut into small pieces.
Melt butter. Dip each biscuit in melted butter. Roll in cinnamon-sugar mixture. Place on greased cookie sheet. Bake at 375° for 12 to 15 minutes, or until golden brown.
Mix pretzels, oleo and sugar and pat into 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool completely. Mix cream cheese, confectioners sugar and Cool Whip. Mix and set in fridge. Mix jello, boiling water and strawberries. If berries are very juicy, remove water. Let set until begin to jell. Next, put cheese mixture in crust. Put jello mixture on top. Top with Cool Whip and chopped nuts (pecans or walnuts).
Mix flour, baking soda and salt. Set aside. Over medium heat, stirring constantly, bring sugar, butter and water to a boil. Turn off heat. Mix in vanilla and semi-sweet chocolate chips. Stir until chocolate is melted and mixture smooth. Mix in eggs, one at a time. Let mixture cool 15 minutes (very important to cool). Mix in white or milk chocolate pieces.
In medium bowl, pour water over 2 cups cereal; allow mixture to cool. In a large bowl, blend sugar, oil, eggs and buttermilk; stir in dry and soaked cereal. Add in dry ingredients, then dates and nuts. Batter can be baked immediately or refrigerated in a tightly covered container up to 1 month. Use paper muffin cup liners. Spoon batter into muffin cup; allow to stand in pans while the oven heats. Bake at 375° for 40 minutes. Makes about 60 muffins.
Mix flour with milk, cook until it forms a paste, stirring constantly. Cool. Cream shortening, butter, sugar and vanilla in a bowl. Add cooled paste and beat for about 5 minutes.
Cream sugars and shortening together. Add eggs, vanilla and warm water to creamed mixture; blend well. Add flour, baking soda and baking powder, which have been sifted together. Combine oatmeal, coconut and nuts together; add to mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake in a 350° oven for 8 minutes, or until done.
Cut shortening into flour until it resembles coarse crumbs. Add milk; blend with fork until dough leaves sides of bowl. Turn onto lightly floured surface and knead 4 to 6 strokes. Roll into a 14 x 20-inch rectangle. Spread butter over dough, leaving a narrow margin on all sides. Combine sugar, brown sugar and cinnamon; sprinkle over dough. Add nuts and raisins, if desired. Beginning at long side of dough, roll up in jelly roll fashion. Pinch ends and edge to seal; cut roll into 1-inch slices. Place slices, cut side down, in greased 9 x 13 x 2-inch pan. Bake at 375° for 20 to 25 minutes. Remove from oven and cool.
Mix butter and sugars. Beat in eggs and vanilla. Sift flour, soda and baking powder and stir in. In the following order, stir in oatmeal, coconut, raisins and cornflakes. Drop by teaspoons onto greased cookie sheet. Bake at 350° for about 12 minutes or until golden brown. Makes about nine dozen. Dunk in milk or coffee and enjoy.
Preheat oven to 400°. Saute mushrooms and onion in butter; place in bottom, of prebaked pastry shell. Add cheese (you may substitute Cheddar or Swiss). Beat eggs until frothy with electric mixer; gradually stir in milk. Pour on top of cheese. Sprinkle bacon and parsley on top. Bake at 400° for 20 minutes. Reduce heat to 350° and continue baking for 15 minutes on a cookie sheet. Cool 10 minutes before serving.
Cut stems from mushrooms and chop stems fine. Melt margarine in skillet and add chopped stems, parsley and onions; brown lightly. Remove from heat and add remaining ingredients. Blend thoroughly. Fill mushroom caps with mixture. Dot tops with margarine and sprinkle with bread crumbs. Place mushrooms in shallow pan or cookie sheet. Bake at 400° for 10 minutes. Brush with margarine and bake additional 15 minutes.
Tear or cut up lettuce and place in a large glass salad bowl. Layer remaining ingredients in order stated. Make sure the mayonnaise seals the edges. Cover with plastic wrap and refrigerate at least 4 hours. Bacon and tomatoes may be added just before serving.
Mash graham crackers and mix with nuts, dates and cherries. Then melt marshmallows in milk and add to first mixture. Line tube pan with wax paper and pack mixture in firmly a little at a time. Keep in refrigerator overnight. Remove from pan and keep refrigerated.
Brown meat, breaking into small pieces. Add garlic, onion and salt. Cook for 5 minutes. Add remaining ingredients. Simmer 20 minutes or until thick. Spoon onto hamburger buns. Makes approximately 8 burgers.
Mix all ingredients and put in greased casserole dish pan, 13 x 9-inch. Bake, covered, at 350°.
Grease lightly a pie pan or cake pan. Crush Oreos. Place most crumbs in pan, saving some for topping. Press firmly in bottom. Spread ice cream on crumbs. You may not need entire quart. Top with remaining crumbs. Freeze for 2 hours. Slice.
Put condensed milk, milk, eggs, vanilla and cream cheese in a blender; blend until smooth.
Place all ingredients in 3-quart pot and bring to a boil. Partly cover pan and simmer for 1 hour. Strain. Chill and remove fat.
Heat oven to 350°. Beat egg whites until stiff peaks form. Beat egg yolks slightly. Beat in milk, lemon peel and lemon juice. Beat in remaining ingredients until smooth. Fold into beaten egg whites. Pour into ungreased 1-quart casserole dish. Place casserole in square pan, 9 x 9 x 2-inches, on oven rack; pour very hot water (1 inch deep) into pan. Bake 45 to 50 minutes or until golden brown. Serve warm or cool and, if desired, with whipped cream. Makes 6 servings; 195 calories per serving.
In a saucepan, combine sugar, cocoa and salt. Blend in water. Cook over medium heat, stirring constantly until it boils. Add milk. Stir and heat to serving temperature. Do not boil. Remove from heat. Add vanilla. Serve hot. Yields about 6 (6 ounce) servings.
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa; add to creamed mixture. Add buttermilk and salt, alternating with flour. Add vanilla. Dissolve soda in hot water; mix with vinegar holding over bowl as it will foam. Quickly add mixture to batter. Pour into three 9-inch pans. Bake at 350° for 30 minutes. Cool for 10 minutes and frost with a frosting for Red Velvet Cake.
Soak beans overnight. Cook beans and pork in plenty of water in a cooker until they start to get soft, then put in crock-pot, pan or bean pot. Mix the catsup, brown sugar and molasses. Stuff the onions in middle of the mixture and bake slowly 3 hours. Good for freezer.
Combine Eagle Brand sweetened condensed milk, egg yolks and lemon juice in a bowl. Using a wire whip, mix together well. It will thicken automatically. Pour filling into shell. Place vanilla wafers around edge of filled pie, leaving approximately one-half of the wafer above the fill line. Top pie with Cool Whip. Cover pie with plastic wrap. Place pie in freezer at least 2 hours before serving. Serve frozen.
Combine soup, olives, sour cream, green chilies, 1 package Monterey Jack cheese, Cheddar cheese, chicken and seasonings in large mixing bowl. Butter one large baking pan. Place about 2 tablespoonfuls of mixture onto each tortilla, roll up and place in pan. Top with remaining mixture (if any) and Monterey Jack cheese. Bake for 20 minutes or until cheese is well melted at 325°.
Slightly heat tortillas. Mix ingredients together. Spread mixture over flour tortillas and roll into tight roll. Slice into 1/4-inch slices and serve on garnish tray.
Gently mix in bowl; shape into patties. Fry until sides are golden brown. Serve with cocktail sauce (if you want) while hot.
Mix ingredients well and press into greased 10 x 8-inch pan. Bake 10 minutes at 350°. Do not overbake. Cool.
Slice bananas into blender. Whirl until pureed. Combine flours, wheat germ, sesame seed, baking powder, baking soda and salt. Cream sugar and butter until light and fluffy. Beat in egg and vanilla. Beat in bananas until smooth. Add flour mixture until well blended. Stir in zucchini and add raisins. Turn into well-greased 9 x 5-inch loaf pan. Bake in preheated 350° oven 55 to 60 minutes or until tester comes out clean. Cool in pan 10 minutes. Remove to wire rack to complete cooling. Yields 1 loaf.
Layer the ingredients in a baking dish in order given. Bake at 375° for 35 minutes, until hot and bubbly.
Brown beef and onions in a skillet; drain excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 20 minutes. Garnish with Cheddar cheese.
Mash bananas. Add sugar and egg. Add flour and soda. Add chopped nuts, if desired. Put in a greased and floured bread pan. Bake at 350° for 45 minutes.
Mix the first 3 ingredients with a fork until blended. Press in bottom and up sides of a 9 x 13-inch pan (like a crust). Combine powdered sugar, cream cheese and eggs and beat with a mixer until smooth. Pour into pan with crust; top with pecans. Bake 45 minutes at 325°.
Roll chicken in flour, brown in butter and remove. Stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread rice from box into a casserole dish. Pour soup mixture over rice and stir to moisten. Top with chicken pieces. Bake, covered, at 375° for 30 minutes.
Bring sausage to room temperature. Place egg, brandy, onion and seasonings in blender and whirl until well mixed. Add drained, chopped livers and blend until smooth. Add blender mixture to sausage, mix thoroughly and place in loaf pan. Cover tight, with foil and place in larger pan with boiling water to come up halfway. Bake 1 3/4 to 2 hours. Cool, drain and refrigerate 24 hours.
Dip chicken in flour and egg. Brown in butter (about 4 minutes on each side). Place chicken in baking dish and top each piece with small amount of spinach. Sprinkle with Parmesan cheese and put slice of Mozzarella cheese on each piece. Bring chicken broth and wine to slow boil and add lemon juice. Pour over chicken and bake in a 350° oven for 12 to 15 minutes. Good with fettucini.
To steam onions in large skillet or wok, bring 1-inch of water to a boil, position a steamer rack just above water. Separate onion slices into rings and place on rack. Cover and steam until rings are tender, 4 to 5 minutes. Preheat oven to 400°. Spray 2 large baking sheets with nonstick cooking spray.
Brown hamburger in large pan. Add remaining ingredients. Bring to boil, then simmer 1 1/2 to 2 hours or until lentils are tender. Makes 6 servings.
Boil macaroni until tender. Drain and rinse. Mix oil, ketchup, sugar, vinegar and onion together. Pour over shell macaroni. Marinate overnight. Rinse and drain shrimp. Add remaining ingredients. Garnish with sliced eggs and larger shrimp.
Drain pineapple. Combine the juice, marshmallows and Jell-O and allow to dissolve over low heat. Add pineapple, cottage cheese and	nuts. Whip the cream with sugar, then fold with Jell-O mixture.
Mix in order as given. Use a large mixing bowl. Bake in muffin pans 2/3 full 15 to 20 minutes. This dough will keep in refrigerator for 6 weeks. Use as needed. Bake at 400°.
Place meat cubes in bottom of 1 1/2-quart casserole. Add potato, carrot, celery and onion. Combine water, browning sauce, flour, salt and pepper. Pour over ingredients in casserole. Tuck bay leaf into liquid. Cover with lid or vented plastic wrap, stirring midway through cooking. Microwave on High 5 minutes. Microwave on Medium-low (30%) 25 to 30 minutes . Stir and let set 5 minutes. Remove bay leaf. Makes 2 servings. Recipe may be doubled. Use 3-quart casserole. Double ingredients.
Fill the middle of each tortilla with a small amount of pie filling. Fold ends over and then roll sides inward. Secure with a wooden toothpick. Brown in oil in skillet on both sides. Serve with whipped cream or ice cream.
Cook pasta as directed. Rinse and drain. Combine with all other ingredients except cheese. Put into a 9 x 13-inch greased pan. Top with cheese. Bake, covered, for 1 hour at 350°.
Wash, rinse, drain and cut vegetables as wanted. Dissolve salt in 1 gallon water. Pour over vegetables. Let stand about 18 hours. Drain. Add seeds (also spices if wanted) and sugar to vinegar. Boil 3 minutes. Add vegetables. Simmer until hot through, then bring to boiling. Pack boiling hot into hot jar. Seal at once.
Crust: Mix together flour, shortening, sugar, chopped pecans and water. Press into 9 x 13 x 2-inch pan. Bake at 350° until lightly browned.
Combine the cabbage, parsley and onion. Put 2 tablespoons oil on this; let cool until ready to serve. Add the remaining ingredients.
Combine dressing mix and cheese well into a ball. May be served as a spread on rye bread.
Brown sausage; cool and drain. Beat eggs. Add milk, salt and mustard; beat again. Add bread crusts; stir. Add cheese, mushrooms and sausage; stir. Put into a greased 9 x 12-inch pan. Let set overnight in refrigerator. Bake in preheated 350° oven for 30 minutes. Great for the brunch bunch. Serves 8 to 10.
Drain asparagus and chop very fine. Mix eggs, baking powder, flour, milk and salt. Add asparagus. Mix well.
Brown meat and onion together. Drain and set aside. Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in meat, cheese and pepper. Turn into pastry shell. Bake in 350° oven 35 to 40 minutes until golden brown on top and knife inserted in center comes out clean.
Preheat oven to 400°. Season 3-quart shallow baking dish (9 x 13-inch). In medium bowl, beat eggs. Gradually beat in sugar. Beat well.
Beat cheese and sugar until fluffy. Add peanut butter and milk; beat until creamy. Fold in 2/3 of Cool Whip. Spread remaining Cool Whip over top of pie. Serve after 2 hours in refrigerator.
Heat oven to 400°. Place pine nuts in a baking pan and toast about 8 minutes. Remove and increase oven to 450°.Cut asparagus tips at an angle. Peel stalks and cut same size as tips. Add oil, salt and pepper. Roast on baking sheet in oven about 15 minutes, tossing several times. Remove from pan and set aside. Cook penne according to directions on package and drain. Transfer pasta to large saute pan. Add chicken stock and lemon juice. Cook until liquid reduced about 5 minutes. Add butter, 3/4 cheese, asparagus, salt and pepper and cook until butter melts. Stir in herbs. Season sprinkled with pine nuts and remaining cheese.
Melt Crisco in a pan over low heat; let cool. Add sugar, molasses and egg; beat well. Sift flour, soda, cloves, ginger, cinnamon and salt. Add to first mixture. Chill. Form into 1-inch balls and roll in sugar. Place on cookie sheet and bake 8 to 10 minutes at 350°. Should be soft and chewy.
Mix broccoli, cheese soup, mushroom soup and 1 cup milk; add ham, onion powder in ungreased baking dish, 13 x 9 1/2-inch rectangular. Mix Bisquick mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27 to 30 minutes or until lightly golden brown. Let stand 5 minutes. Makes 8 to 10 servings.
Mix cake per directions on box. Set aside. Beat first 7 ingredients at high speed until smooth and creamy and set aside. Grease a tube pan. Pour half of cake batter into pan; pour cheese filling over cake batter and top with remaining cake batter. Bake at 350° for 50 to 55 minutes or until toothpick comes out clean. Cake rises very high and then drops a bit. This may also be baked in a 9 x 13-inch pan for 50 to 55 minutes. When cool, spread with cream cheese frosting.
Mix yeast with warm water until dissolved. Add the rest of the ingredients, knead and let rise. Shape into loaves and rise again. Bake at 375° for 30 minutes. Makes 4 loaves.
Cook squash and onions for 5 minutes in salt water; drain well. Mix soup and sour cream in a mixing bowl; stir in carrots. Set aside. Add squash and onions. In a pot, melt butter; add bread crumbs and seasonings. Put 1/2 stuffing mix on bottom of casserole dish. Pour sour cream mixture in. Sprinkle remaining stuffing on top. Bake 30 minutes at 350°.
Optional: Small chocolate chips, sunflower seeds, 2 tablespoons instant coffee, coconut, chocolate sprinkles, etc.