HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat flour, milk and egg together. Melt butter in 6-inch cast-iron skillet. Pour in batter. Do not mix. Sprinkle with cinnamon and sugar. Bake at 425° for 15 minutes. Serves 1.
Cook cake mix according to directions, adding 1/2 cup pecans. Bake in 2 pans. Let cool. Slice cakes and make 4 layers.
Mix sugar, eggs, butter and vanilla. Add flour and baking soda. Then add bananas. Mix together and put in 2 loaf pans. Bake at 325° for about 45 minutes.
Bake cake as directed on box. Crumble 1/4 of cake in bowl. Spread 1/2 blueberry pie filling over cake. Cover with 1/2 container of Cool Whip. Crumble 1/4 of cake in bowl. Spread 1/2 can cherry pie filling over cake, 1/2 container of Cool Whip. Crumble 1/4 cake. Spread rest of blueberry pie filling, 1/2 container of Cool Whip. Slice bananas over Cool Whip. Spread drained pineapple over bananas. Crumble 1/4 of cake. Spread rest of cherry pie filling, rest of Cool Whip, coconut, top with pecans.
Beat eggs, butter and brown sugar; mix well. Add vanilla and all dry ingredients. Then mix well. Add chocolate chips. Grease pan, then put dough into pan and cook on high for 25 to 30 minutes or until golden brown.
Combine all ingredients in blender. Mix well. Pour batter into deep dish pie plate or quiche dish. Bake in preheated 400° oven for 30 minutes or until custard sets. (Because this pie is reluctant to brown on the bottom, place on lowest rack in oven.) Yields 1 pie. One-tenth of pie contains 154 calories with 30% from fat.
Bring to boil the vanilla pudding mix, tapioca mix, gelatin and water; cool in refrigerator. Add strawberries and Cool Whip.
Slice yams and place into buttered 2-quart dish. Slice banana on top of yams. Pour juice on top. Sprinkle top with salt, nuts and coconut. Bake at 350°, covered, for 30 minutes. Serves 6 with 202 calories per serving.
In small bowl, blend milk, peanut butter, honey or Karo and cracker crumbs. Shape into 1-inch balls and roll in coating. Chill. Makes 24.
Mix all ingredients well. Roll into balls and then with a rolling pin, roll into thin rounds. Bake on lightly greased cast-iron griddle. Bake both sides.
Start with first ingredient and layer in serving dish. Spread layer of refried beans to cover bottom of dish as first layer. Then repeat process with each additional layer. Garnish with green chiles and black olives, and refrigerate for several hours prior to serving. Serve with tortilla chips and salsa.
Beat shortening, sugars, egg, water and vanilla until creamy. Sift together dry ingredients. Add to creamed mixture and blend well. Stir in oatmeal. Drop by teaspoon on greased cookie sheet. Bake 12 to 15 minutes in 350° oven. Can add nuts, raisins or chocolate chips.
Brown beef slowly, breaking with fork until very fine. Add water, onion, garlic, tomato sauce, chili powder, cumin and salt and simmer over low heat about 10 minutes or until mixture is well blended. Serve over hot dogs.
Combine sugar, salt, and syrup. Add milk; bring to a boil, stirring frequently. Cook to soft ball stage. Remove from heat. Add peanut butter and butter (to taste). Let cool to lukewarm. Add vanilla; beat until thick. Pour in pan and cut.
Cream the eggs and sugar. Add the oil, carrots, raisins and nuts. Sift together the dry ingredients and combine everything. Bake at 350° about 45 minutes.
Prepare Rice-A-Roni and let cool. Add remaining ingredients. Mix all and chill.
Mix together all ingredients except salad dressing and Fritos, toss and chill. Just before serving, add salad dressing and Fritos and toss. Quantity of ingredients depends upon taste and number of people being served.
Make first layer of graham cracker crumbs and second layer of banana slices. Then mix ReaLemon with condensed milk and pour over bananas. Spread crushed pineapple over preceding mixture. Spread Cool Whip over pineapple. Mix pecans and coconut and sprinkle over Cool Whip. Top with cherries. Refrigerate for a couple of hours before serving.
Cut bacon strips in 1/3 pieces. Wrap around each water chestnut and secure with toothpick. Bake at 350° for 45 minutes. Drain grease.
Mix together all but egg whites. Beat whites until stiff and fold gently into mixture. Pour into heated and buttered casserole. Bake 40 to 45 minutes at 375°.
Cook broccoli. Combine celery, soups, milk and sauce. Salt and pepper to taste. Add 1/2 of the cheese and mix. Add broccoli and stir together. Place in dish and bake at 350° for 45 to 60 minutes. The last 15 minutes, sprinkle with remaining cheese. It's great!
Make dressing by mixing following ingredients: oleo, onions, pecans, celery and water. Put large spoonful on each breast, then roll and put in greased shallow pan. Put mushroom soup, right from can, over each rolled chicken breast. Bake at 300° uncovered for 1 hour or more.
Mix all the ingredients together. Pour into pie shell. Bake at 425° for 15 minutes, then bake at 350° for 35 minutes.
Combine sugar, oil, eggs and vanilla in a large bowl; set aside. In another bowl, sift together flour, baking powder, salt and cinnamon. Add to liquid ingredients and stir until just moistened. Gently fold in carrots, raisins, coconut and apple.
In a large saucepan, saut onion, carrot and celery in butter until tender. Spoon in flour and stir until blended, then add broth gradually. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk. Cook for 3 to 5 minutes more until heated through. Ladle into individual bowls. Garnish with chives and serve. Yields about 1 1/4 cups per serving.
Preheat oven to 350°. Grease 9 x 9-inch baking pan. In a 3-quart saucepan over low heat, melt chocolate and oleo, stirring frequently. With wooden spoon beat in sugar and eggs. Stir in flour, vanilla, salt and nuts. Spread batter in pan. Bake 45 to 50 minutes. Cool, then cut into 16 brownies.
Dissolve lemonade with 4 cans of cold water. Puree strawberries, one bag at a time, in a blender or food processor. Strain to remove seeds. Blend with sugar and stir into lemonade. Refrigerate until ready to serve, then stir in club soda and ice. Garnish with fresh strawberries and mint. Serves 10 to 12.
Peel eggplant; boil until tender. Soak bread crumbs in milk. Melt margarine and saute onion and eggplant. Cut in cheese while mixture is hot. Add rest of ingredients, mixing well. Pour into buttered casserole. Bake 20 minutes at 400°. Add additional grated cheese over top. Bake 15 minutes.
Combine all ingredients in a large bowl. Beat at medium speed for 3 minutes, pushing down batter as it climbs beaters. Pour into greased 9 x 5 x 3-inch loaf pan. Cover and let rise in warm, draft free place for 30 to 45 minutes. Bake for 40 minutes or until golden brown in 350° oven. Remove from pan immediately.
Combine the cream cheese, sugar, lemon, eggs and vanilla in a large bowl and beat at high speed for 5 minutes. In miniature baking tins or cupcake tins, put 2-inch paper baking cups or cupcake baking cups. Put a vanilla wafer in the bottom of each. Fill each cup with cream cheese mixture to about half full. Bake at 350° for 15 minutes or until cracks appear on each cake. Cool. Top with strawberry preserves. Makes 36 miniature cakes or 24 regular cupcakes and can be frozen.
Have everything at room temperature. Cream the butter. Add sugar, a little at a time. Cream well after each addition. If it gets too thick or heavy, thin with a bit of cream. Add flavoring. Add eggs, one at a time, and beat well on high speed after each. Add flour and cream alternately. Beat on No. 3 speed. Bake in tube pan. Start in cold oven. Bake at 275° to 300° for 1 hour. Don't open oven. At the end of this time, turn cake around and bake 20 minutes longer.
Combine sugar with milk. Cook to soft ball stage. Remove from heat. Quickly add marshmallow cream, peanut butter and vanilla. Combine until mixed well. Pour into 8 x 8-inch or 9 x 9-inch pan and cool.
Mix flour, oats, sugar and soda. Add melted butter. Spread 1/2 mixture in greased pan.
Cut artichokes in small pieces. Mix all ingredients. Microwave 8 to 10 minutes.
Stir boiling water with jello in large bowl for 2 minutes then stir in frozen yogurt until melted. Fold in cool whip and fruit. Refrigerate until mixture mounds. Then spoon into crust. Chill 2 hours or until firm. Garnish with shaved chocolate. Store in refrigerate.
Dissolve gelatin in water. Fold in remaining ingredients except sour cream. Pour 1/2 mixture into dish and let set. Spread sour cream over congealed gelatin and top with remaining mixture.
Sift dry ingredients together. Add shortening. Mix well. Add dissolved yeast and buttermilk. Work all this together until it makes a soft dough. Cover bowl and place in the refrigerator until ready to use. Take out as dough is needed. Roll into 1/2 inch thickness on floured board and cut. Bake at 400 degrees on a greased shallow pan for 10 to 12 minutes. This dough will keep several weeks in the refrigerator. Yield: about 2 dozen biscuits.
Prepare pudding according to directions on box. Add sour cream and Eagle Brand condensed milk; stir well.
Grease pie plate. Cook frozen broccoli and cauliflower according to directions on box. Add onion, pepper and cheese. Mix milk, Bisquick and eggs until smooth. Add to vegetable mixture. Bake at 400° for 35 to 40 minutes.
Cream the butter and sugar. Add jam and mix well. Add the sifted dry ingredients with the buttermilk. Stir in the nuts. Bake in greased pan at 350° until cake is done (30 to 40 minutes).
Cream Crisco and sugar. Add eggs, bananas and milk (add 1 teaspoon baking soda to milk). Add baking soda, flour and other ingredients. Add vanilla. Bake at 375° for 1 1/2 hours.
Beat egg well and put in a saucepan. Stir in lemon juice, sugar and salt, and cook over low heat, stirring constantly, until thickened. Remove from heat and cool. Fold in remaining ingredients, except nuts. Cover and chill overnight. Just before serving, add nuts.
Microwave onion, celery and parsley in margarine. Mix white bread, cornbread, baking powder and seasonings.	Pour onion mixture over bread mixture. Pour broth	over bread mixture. Add eggs and mix together well. Pack lightly into a 3 1/2 to 4 1/2 quart slow cooker. Cover and cook on High for 30 minutes. Reduce heat to low and cook 5 to 6 hours. (To cook in oven, bake 1 hour at 350°.)
Combine all ingredients. Refrigerate and serve as a spread, dip or to stuff cherry tomatoes.
In large saucepan, heat cider and cinnamon stick to boiling; reduce heat and cover. Simmer 5 minutes. Add remaining ingredients. Simmer 5 minutes. Serve in punch bowl. Float orange slices and whole cloves inserted in skin. Can be served in percolator, hot.
Cream the butter and sugar. Add 1 egg at a time, beating after each addition. Add flour, milk and vanilla. Bake in 350° oven for 30 minutes. After cake has cooled, top with strawberries and whipped topping.
Prepare rice according to package directions. Melt butter in casserole dish. Mix rice, corn, soups and 1/2 cup cheese. Pour in dish. Bake at 350° for 30 minutes. Add 1/2 cup cheese on top and allow to melt.
After frying country ham slices, remove ham from skillet. Pour one cup fresh perked coffee into the ham drippings. Let simmer for 1 minute, then pour off into a bowl. The dark liquid that settles to the bottom is "red eye" gravy. A great topping for fresh hot biscuits or ham. When serving, dip from the bottom of the bowl.
Heat oven to 350°. In medium bowl, combine oats, flour and almonds. In large bowl, beat together butter and 1/4 cup sugar until light and fluffy. Add almond extract; mix well. Stir in oats mixture, mixing well. Shape into 1-inch balls and roll in coconut. Place 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Cool completely on wire rack. Lightly sift remaining 2 tablespoons confectioners sugar over cookies. Makes about 3 dozen cookies.
Place the potatoes and onion on a large piece of heavy-duty foil (about 20 x 20 inches). Dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper. Sprinkle over potatoes.
Put the water and salt in a bowl. Let salt dissolve. Add the flour and oil; mix together. Knead the dough very well. Put the dough into a pie tin. Flatten the dough until it reaches the edges. Press your hand into the dough and make a handprint. Use a pencil to poke a hole in the top and write your name at the bottom. Put in the oven and bake at 300° for about 1 hour. Decorate your handprint with paint crayons, glitters or markers. Tie a ribbon through the hole and hang up your handprint.
Bring to boil first five ingredients, then stir for five minutes. Remove from heat and add vanilla, nuts, and chocolate chips. Put in refrigerator (or freezer) until set.
Preheat oven to 350°. Stir all ingredients until blended. Bake in a greased 8 x 8-inch pan for 30 minutes.
Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla and rum extract.
Cut bananas in half crosswise, then lengthwise. Spread peanut butter between matching halves. Stick together. Dip each "sandwiched" half in orange juice (or use lemon juice). Serve with a small spoonful of mayonnaise over each.
Crumble cookies; divide into 3 equal portions. Using a mixer, blend cream cheese, butter and powdered sugar; set aside. Mix milk, pudding and Cool Whip. Combine the 2 mixtures. In a large bowl, layer 1/3 cookies, 1/2 mixture, 1/3 cookies, 1/2 mixture and 1/3 cookies. Refrigerate.
Stir together chex cereal and pecan halves in 13 x 9 inch pan. In saucepan, melt butter, brown sugar and praline mix. Heat until boiling. Gently cook for 2 minutes. Remove from heat and stir in baking soda. Stir until foamy. Pour over cereal and nuts. Stir to coat well. Bake at 250 degrees for one hour. Stir once during baking. Spread on cookie sheet to cool.
Mix butter, cocoa, sugar, eggs and vanilla. Add flour and nuts; mix well. Bake at 350° for 24 minutes.
Mix well. Pour into ice cream freezer. Add Minute Maid to full line. Freeze as directed.
Wash rice through several waters until water is clear, drain. Add gradually to a large quantity of rapidly boiling salted water, never allowing water to stop boiling during the addition. Boil rapidly, uncovered, until rice is tender, 15 to 20 minutes, then drain. Combine rice, tomatoes, green olives, seasonings, cooked pork and meat broth. Pour into well-greased casserole or baking dish and bake in moderate oven for 30 minutes. Cut small biscuits from biscuit dough, place on top of pork-rice casserole dish, return to oven and bake at 400° until biscuits are done. Serve while hot.
Stir together oatmeal, wheat germ and coconut. Heat oil and honey, stirring occasionally. Remove from heat; add vanilla and peanut butter. Blend well. Pour over dry ingredients and mix well. Spread on cookie sheet with sides. Bake at 225° for one hour. Cool. Break apart and stir in raisins with hands. Store tightly covered.
Boil squash with salt; drain and wash. Combine all ingredients together; add squash and bake at 350° for 20 to 30 minutes.
Beat eggs. Add sugar and Eagle Brand. Add evaporated milk. Add vanilla. Fill with milk to the top of the container. Makes 4 servings.
Wash chicken and season well. Put in large skillet and bake, uncovered, for 35 minutes. Wash gizzards and put in 2 quarts of water with green onions, vegetable blend can of chicken soup, salt and pepper. Boil until tender. Wash liver and season and fry with a little flour. Make cornbread and broth from gizzards. Cut gizzards up fine and add to mixture. Stir well, pour into roaster pan, add baked chicken parts over top of dressing. Cover and bake for 15 minutes. Remove cover and bake until desired color is reached. Cook in 350° oven.
Brown hamburger; mix in the remaining ingredients. Bring to a boil and simmer 20 minutes. Serves 8.
Mix together ground beef, corn flakes, parsley, eggs, soy sauce, black pepper, ketchup and onions. Form balls. Arrange in one layer.
Combine cabbage, carrots and pickle cubes; set aside. Combine remaining ingredients; mix well. Spoon over cabbage mixture; toss gently. Chill until serving time.
Mix all together and chill at least 2 hours before using. Serve with crackers.
Sift flour and sugar; set aside. Combine butter, water, shortening and cocoa. Heat to a boil. Pour over dry ingredients; mix well. Add eggs, buttermilk, soda and vanilla; stir until blended. Pour into greased and floured cookie sheet. Bake at 400° for 20 minutes. Frost cake while hot. I use jelly roll pan; makes a very large batch.
Dip chicken in milk (1/2 cup). Roll in mixture of flour, salt and pepper. Melt margarine in 13 x 9-inch pan in oven. Put chicken in pan, skin side down. Bake in 350° oven for 30 minutes, turn chicken. Mix soup, 3/4 cup evaporated milk and water. Pour around chicken. Bake 30 minutes longer or until tender. Stir gravy.
Drain beans; combine and add green pepper. Combine sugar, vinegar and salad oil. Add salt and pepper. Pour over beans; toss gently. Chill overnight. Toss before serving.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Place chicken in Dutch oven or large kettle with enough water to cover. Add the parsley, onion, salt and pepper. Cook over low heat about 1 1/2 hours or until tender. Remove meat from bones and return it to chicken stock. Add carrots and peas. Blend in flour to stock and stir constantly over low heat until thickened. In a mixing bowl, combine Bisquick and milk. Drop by tablespoon onto boiling stew. Cook, uncovered, 10 minutes and covered 10 minutes. Makes 4 servings.
Mix the first 6 ingredients and let stand in the refrigerator overnight. Pour into lightly oiled 9-inch round cake pan. Bake 55 to 60 minutes at 350° (the consistency will be similar to bread pudding when it's done). Meanwhile fry bacon, drain, crumble and sprinkle on top of mixture for the last 10 minutes that it is in the oven.
Bake chicken at 350° until done. Remove meat from bones and cut into small chunks. Put into large casserole dish. Add broccoli spears and cream of chicken soup mixed with 1 soup can of milk. Sprinkle with Cheddar cheese. Cover with foil and bake for about 1 1/2 hours at 350° until broccoli is tender.
You will need 6 (6 ounce) custard cups with nonstick cooking spray.
Sprinkle meat liberally with tenderizer and set aside. In a medium or large skillet, fry bacon until crisp. Remove and drain. Salt and pepper pieces of squirrel to taste. Dredge in flour. Brown quickly in hot bacon fat. Reduce heat and add onion. Cook until tender, but not brown. Stir in crumbled bacon and chicken broth. Cover and simmer over low heat until the meat is tender (about 1 hour). Serve over a bed of steaming rice. This will serve 3 or 4 persons with normal appetites or 2 young hunters.
Combine all ingredients and bake in a 6 x 10-inch baking dish at 400° for 45 minutes.
Combine spinach, Velveeta cubes, bread crumbs and bacon in a 1 1/2-quart saucepan. Cook over low heat, stirring occasionally, until Velveeta cubes melt.
Brown beef with onion; drain. Stir in tomato sauce, tomato paste and seasonings; simmer.
Dissolve yeast in water in a large bowl. Stir in sugar, salt, butter and egg. Add milk, stirring well. Add flour; stir well. Cover with a towel and let rise in a warm place until double in bulk. Punch dough down and turn out on a lightly floured board. Roll and cut rolls. Place in pan. Brush lightly with melted margarine. Let rise until double in bulk (about 45 minutes). Bake at 400° for 8 to 10 minutes until lightly browned. Makes about 20 rolls.
Crust: Mix chocolate cookie crumbs with butter. Press on bottom and sides to top of a 10-inch spring-form pan. Chill in freezer for 15 minutes.
Slice strawberries into baked pie shell. Boil water, cornstarch and sugar, while stirring, until thick. Add jello. Pour the mixture over strawberries while hot. Cool in refrigerator. Top with Cool Whip and garnish with strawberries, if desired.
Beat last three ingredients together and set aside. This will be the filling. Melt butter on low heat. Add butterscotch morsels and stir until melted. Remove from heat and add graham crumbs. Mix well.
Cook rice in boiling water, covered, for 10 minutes. Mix all ingredients. Refrigerate (the longer the better).
Slit wieners to within 1/2 inch of ends. Insert 3 strips cheese in each slit. Separate dough into 8 triangles. Wrap dough around wieners, being sure to keep it all together. Place on ungreased cookie sheet and bake 12 to 15 minutes at 375°.
Layer beans in 9 x 13-inch dish. Combine other ingredients. Melt and pour over beans; refrigerate overnight. Cover with bacon and bake 30 minutes in preheated oven at 350°. Serves 12.
Cream margarine, gradually adding 1 cup sugar. Beat well. Add eggs 1 at a time, beating after each. Combine flour, baking powder, soda; gradually add to creamed mixture, mixing until blended. Stir in vanilla and sour cream. Spoon half of batter into greased and floured 10 inch bundt pan. Sprinkle with blueberries. Combine the 1/2 cup sugar, nuts and cinnamon. Top blueberries with half of sugar mixture. Add rest of batter, top with remainder of sugar mixture. Bake at 350 degrees for 45-50 minutes. Cool in pan 10 minutes. Remove and let cool. Sprinkle with powdered sugar, if desired.
Cook chicken and break into bite size pieces. Saute mushrooms in butter. Layer chicken, artichokes and mushrooms. Heat gravy according to package directions. Add butter, sherry and cheese. Stir until smooth. Pour over chicken mixture. Top with bread crumbs. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease and flour 2 round layer pans. In chilled bowl, beat cream until stiff. Beat eggs until thick and lemon colored. Fold eggs and vanilla into whipped cream. Stir together remaining ingredients. Fold gently into cream eggs mixture until blended. Pour into pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Place all ingredients in blender and blend on high till mixed. Pour into buttered and floured pie pan. Bake at 350° for 35-40 min. Will form it's own crust and topping.
Mix sugar, oleo and flour to make a crumb mixture. Take out 1/2 cup and set aside for topping. Beat and mix together egg, soda, vanilla and buttermilk. Fold into crumb mixture. Do not beat. Pour into a 13 x 9 x 2-inch greased and floured pan. Crush Heath bars. Sprinkle crushed Heath bars and crumbs on top. Bake at 350° for 25 minutes. Test for doneness with toothpick.
Saute onion, celery and bell pepper in a little oil. Combine rice, can of soup, plus can of water. Crumble ham and add all ingredients together and put in a casserole dish. Bake at 350° for 30 minutes. Cover top with cheese and return to oven until cheese melts.
Place beans, salt, studded onion and garlic in Dutch oven. Simmer 1 hour. Add thyme and oregano and cook 30 minutes. Saute onion, pepper and garlic in oil until tender, but not brown. Add beans with liquid and meat which has been browned. Add tomatoes. Cook; stir occasionally. Mash 1 cup bean mixture and return to pan. Cook until sauce thickens. Prepare rice. Place in bowl and top with bean and tomato salsa. Serve with sour cream and cornbread. Garnish with orange slices.