HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450°. Grease 12 deep custard cups or 16 muffin cups. Measure all ingredients into mixing bowl. Stir with fork until smooth. Fill custard cups half full, muffin cups 3/4 full. Bake 25 minutes; lower temperature to 350° and bake 15 to 20 minutes longer or until deep golden brown. Remove from cups immediately (or serve from pan). Serve hot. Makes 12 to 16 popovers. Serves 6 to 8. Easy and everybody raves about them.
Add water to Jell-O until dissolved, then add frozen raspberries and stir until defrosted. Add lemon juice and applesauce and mix well. Pour 1/2 of Jell-O mixture into mold and set until firm. Mix sour cream and cream cheese together. Put mixture on top of set Jell-O. Add rest of Jell-O and let set.
Preheat oven to 350°. Grease and flour three 8-inch cake pans. In a 2-quart saucepan over low heat, heat white chocolate and milk, stirring frequently, until chocolate melts and mixture is smooth. Remove from heat and allow to cool slightly.
Butter baking dish. Cut green peppers in half lengthwise. Remove the stems, membranes, and seeds. In a saucepan, boil the peppers in water to cover for 5 minutes. Drain. Place in the prepared baking dish.
Sift flour, baking powder, soda, salt, cinnamon and nutmeg together. Combine pumpkin, sugar, milk and eggs. Add dry ingredients and butter to pumpkin mix until well blended. Stir in 1 cup chopped pecans. Spread in well-greased 9 x 5 x 3-inch pan. Bake at 350° for 45 to 55 minutes. Makes 1 loaf, unless you double the recipe.
Clean vegetables and cut larger ones into several pieces. Place all ingredients in a 4-quart slow cooker and cover with water to within 1-inch of the top of crock. Set the cooker on auto-shift or high for several hours, then change to low. Cook for 16 to 30 hours. With large, slotted spoon, strain out and discard all solids. Ladle stock through fine tea strainer into a large (3-quart) bowl. Cover and refrigerate for 24 hours to allow fat to harden. Remove and discard fat. Ladle stock into containers and freeze. Makes 2 to 2 1/2 quarts.
Mix bouillon cubes with water. Combine all ingredients, except pasta; boil gently for 30 minutes. Add pasta the last 5 minutes of cooking time.
Beat eggs lightly; mix with corn and set aside. Combine rest of ingredients; mix thoroughly with corn and eggs. Pour in greased casserole; set in pan of hot water. Bake at 350° for 1 hour.
Combine potatoes, ham and onion in a greased 1-quart casserole; set aside. In saucepan, melt butter; medium heat. Stir in flour until smooth. Slowly add milk; continue stirring until mixture thickens and bubbles. Add cheese, salt and pepper. Stir until the cheese melts. Pour over potato mixture and gently mix. Bake at 350° for 30 to 40 minutes (bubbly). Garnish with parsley. Makes 2 servings.
Remove skin from sausage and cut into bite sized pieces. Saute in olive oil until lightly browned. Remove from pan. Add the carrots, celery and onion and saute until lightly browned. Add garlic and cook a few minutes more. In a large kettle (4 to 6 quarts) combine all ingredients except basil. Bring to a boil, reduce heat and simmer very gently for 1 1/4 to 2 hours. Stir in fresh basil during last half hour. If thicker soup is desired, mash with potato masher and stir.
Mix together crumbs and butter. Then mix rest of ingredients. Layer in a casserole dish, starting with the crumbs, then oyster mixture. Make 2 layers of oysters and top with a 3rd layer of crumbs. Bake at 450° for 30 minutes.
Mix all ingredients and put into buttered casserole dish; spread bread crumbs on top with a few dots of butter. Bake at 350° for 30 minutes.
In a large skillet, brown beef in oil. Add onion, green pepper, tomato and apple. Saute until meat is no longer pink, breaking it up with a fork as it cooks. Veggies should still be identifiable but tender. Stir in curry paste or powder to taste.
Cook first five ingredients in small amount of oil for 3 minutes. Stir in chicken broth. Add chicken. Add remaining ingredients. Simmer 10 to 15 minutes. Serve over rice or noodles. Salt to taste.
Cut crust off bread and butter all over. Place one layer of bread in glass dish (butter side down); top bread with slices of cheese. Cover all the bread. Sprinkle the chopped ham over the cheese and add your second layer of bread (butter side down).
In a large pot, combine all ingredients. Cook for 2 hours. Remove chicken and strain broth; chill. Discard fat from broth. Broth can be frozen. Use to cook potatoes, vegetables, cornbread dressing, dumplings or gravy. Refrigerate no more than 2 days. Chicken breasts can be used for salad, dressings, noodles, soup, stir-fry or chicken enchiladas.
Mix ingredients well. Pour into greased 9 x 5 bread pan. Bake at 400° for 1 hour.
Place the potatoes in a saucepan and cover with water; cover and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash. Add 1 3/4 cups cheese, milk, butter and salt; cook and stir over low heat until cheese and butter are melted. Fold in eggs. Spread into a greased 13x9 baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes. Sprinkle with the remaining cheese. Bake 5 minutes longer or until golden brown. Yield: 12-14 servings.
Combine flour, baking soda, salt and baking powder. Cream butter and peanut butter in bowl. Gradually add sugar, creaming well. Add corn syrup, orange juice and egg. Beat well. Gradually blend in dry ingredients, rolled oats and raisins. Mix thoroughly. Spread in ungreased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 18 to 20 minutes. Cool and cut into bars.
Bring margarine and cheese to room temperature. Mix well. Add rest of ingredients and blend. Shape into 1-inch thick rolls. Wrap in waxed paper. Chill. Slice 1/4 inch thick. Bake on ungreased baking sheet 10 to 12 minutes at 375°.
Combine all ingredients. Use to marinate beef, pork or lamb. Brush the meat with marinade every 15 to 20 minutes while it is cooking. If the meat is soaked before cooking, the marinade can then be drained off and used again.
In a 2-quart bowl, mix ground beef and onion. Cover bowl with wax paper. Cook at High power 4 to 5 minutes, stirring every 2 minutes. Tilt bowl to remove fat. Stir in tomato sauce, water and chili powder; cover and cook at High power for 4 minutes, or until mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese.
In a large bowl, cream the butter. Beat in the sugar; beat the mixture until it is light and fluffy. Beat in the egg yolk and the hazelnuts. Add the flour in 3 batches, stirring. Stir in the vanilla, the almond extract and the salt. Cover the dough with plastic wrap and chill for 30 minutes, or until it is firm but malleable. With lightly floured hands, roll about 1 tablespoon of the dough into a 2 1/2-inch rope shape, then curve the rope into a crescent. Arrange the crescents 1 inch apart on an ungreased cookie sheet. Bake them in a preheated oven at 350° for 15 to 17 minutes, or until they are browned lightly. Let the cookies cool on the cookie sheet on a rack for 5 minutes, then transfer them gently to the rack and let them cool completely.
Soak beans overnight in enough water to cover. Rinse well; drain and set aside.
Heat oven to 375°. Mix flour and sugar in bowl. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into bottom of greased 9-inch square baking pan. Bake 15 minutes or until lightly brown. Beat egg, brown sugar, syrup, melted butter and vanilla until well blended. Stir in nuts. Spread evenly over warm crust. Bake 20 to 25 minutes or until topping is firm around edges and slightly soft in center. Cool; cut. May be sprinkled with powdered sugar.
Blend cream cheese and French onion dip. Place in a 9 x 12-inch pan. Brown ground beef with taco seasoning. Drain before adding seasoning.
Combine all ingredients and mix well. Pour into a greased and floured 9 x 13 pan and bake at 350° for 30 minutes, or until done.
Fold drained fruit cocktail into Cool Whip. Serves 3 to 4.
Cream sugar and shortening. Add eggs, salt, buttermilk, soda, powder and vanilla. Add flour, a cup at a time. Chill for better rolling. Roll and cut out. Bake at 350° for 10 to 12 minutes.
Cream egg, sugar and shortening. Slowly add milk. Mix well. Add flour and baking powder; mix well. Add nuts.
Cut potatoes into chunks (2-inch). Sprinkle with bread crumbs, garlic powder, parsley, salt and pepper. Amount depends on number of potatoes and taste. Mix lightly until coated. Drizzle with olive oil. Bake in a 325° to 350° oven until tender. but not too soft (45 to 60 minutes, depending on the amount of potatoes). Can add carrots and onions for extra color and flavor. Apples can be added to keep the potatoes moist.
In large (1 gallon jar), mix all ingredients. Stir. Check once a day to make sure it is bubbly. Do this five days. Divide into four splits; one for you, three to give away. Do not keep airtight.
Heat first two ingredients until it boils, stirring well, let cool. Add remaining ingredients and refrigerate until ready to serve.
Combine cake mix and jello. Add water and oil, beating well. Add eggs one at a time, beating well after each, then vanilla. Cook in a large loaf cake pan 30 minutes at 325°.
Mix all ingredients. Pour in 9 x 13-inch baking dish which has been greased lightly and bake in 300° oven for 1 hour. Serves 12.
Combine all ingredients in large saucepan over low heat for 10 minutes. Serve corn chips or tortilla chips. Add lettuce, tomato, onions, grated cheese, sour cream and salsa, if desired.
Put squash, green onions, and water in sauce pan. Bring to a boil and cook until tender, stirring occasionally. Drain. Stir eggs into hot mixture. Stir in 1/4-cup butter (remainder to be used later), milk, 1 cup crackers (remainder to be used later), salt and pepper. Pour mixture into a lightly greased 8x8-inch baking dish.
Mix brown sugar, soy sauce, garlic powder and orange juice together. Pour over chicken wings and marinate overnight in refrigerator. Bake at 350° for 1 hour. Turn chicken wings over after 1/2 hour.
Combine all ingredients. Drop by rounded teaspoonful on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Heat meat together with remaining ingredients (except for chips and cheese). Layer in 9 x 13-inch baking dish as follows: chips, meat sauce and top with cheese. Bake at 325° until cheese is bubbly.
Preheat oven to 375°. Combine Crisco, sugar, vanilla and milk in a bowl. Beat until creamy. Add egg and beat. Add flour, salt and soda. Mix into creamed mixture. Fold in chocolate chips and nuts. Drop by 2 tablespoon-size onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Do not overbake. Cool 2 minutes on cookie sheet. Makes 2 1/4 dozen.
Cut cooked chicken into small pieces. Spread chicken in bottom of 9 x 13-inch baking dish. Sprinkle with garlic salt and onion. Sprinkle with half of the cheese and half of crushed chips. Mix undiluted soups and Ro-Tel together (mash tomatoes with a fork). Pour soup mixture over chicken. Add rest of cheese and end with chips. Bake about 30 minutes at 325°.
Mix and freeze; fill glass 3/4 full. Add crushed ice and wine cooler; fill with 7-Up.
Preheat oven to 400°. Bake scrubbed and pricked potatoes for approximately 1 hour or microwave 15 minutes on High. Cut potatoes in half and scoop centers in bowl with butter. Save potato shells. Mash potatoes and beat until fluffy. Add cheese, sour cream, chives and bacon; season to taste. Fill shells with mixture and bake 20 minutes or microwave 5 minutes on High.
Chop cauliflower, onions and radishes in a bowl. Add peas, still frozen. Toss with salad dressing or mayonnaise. Add salt and pepper (while tossing) to taste. May be kept in refrigerator for several days.
Pour all flour into Tupperware Fix-N-Mix bowl. Make a well in the center, take a portion of the scalded milk and all the water and mix together. Dissolve yeast in this mixture. Add rest of the milk.	Combine eggs, sugar and salt. Add to yeast mixture. Pour into well in flour. DO NOT STIR. Seal bowl. When seal	pops up, add	melted	oleo to well. Stir mixture with flour. Re-seal and	burp bowl. When top pops again, punch out	the dough on	floured board; shape into loaves, rolls, etc. Let rise again. Bake at 350° until done. Yields 24 large dinner rolls.
Combine mashed potatoes, bacon, butter, green onion and salt. Chill in refrigerator. Shape potato mixture into 1-inch balls. Roll in flour, dip in egg and roll in flour again. Deep fry.
Mix butter and sour cream until smooth. Gradually stir in flour; stir until blended. Spoon batter into ungreased muffin pan. Bake at 350° for 25 to 30 minutes. Makes 12 muffins.
Mix all ingredients. Bake at 325 ° 25 minutes or until done.
Combine the first 4 ingredients and cook 1 hour over boiling water. Beat in the evaporated milk and vanilla. Beat until smooth. Keep in refrigerator. Warm over hot water to serve.
Mix cereal and peanut butter. Press in 9-inch pie pan. Freeze. Pour mousse into pan. Chill. Makes 4 servings.
In a 2-quart bowl, mix sugar, butter and water. Microwave on High 2 minutes until mixture boils, stirring every 30 seconds. Pour over dry milk and beat until the mixture looks like condensed milk.
In a large bowl, combine flour, cheese, paprika, salt, oregano, garlic salt, mustard and onion. Dip chicken pieces in milk; dip into flour mixture. Fry pieces in 1/4-inch of oil at 365° until brown on each side. Drain on absorbent paper. Serve immediately with toothpicks. Yields 25 to 30 appetizers.
Dissolve Jell-O in water. Add thawed strawberries, nuts, bananas and pineapple. Pour 1/2 of this mixture into a Pyrex bowl. Chill until set. Leave other half at room temperature. Spoon sour cream over chilled half of mixture. Carefully spoon remaining half over sour cream. Chill until set.
Cook carrots until crisp-tender. Drain and cool. Cut onions and peppers in rings, add to carrots. Mix together remaining ingredients and pour over carrots. Cover and let marinate overnight. When ready to serve, drain off the sauce. Refrigerate.
Melt butter in a heavy pan; add the onions and stir until transparent. Add mushrooms and cook for 4 minutes, stirring. Remove the mixture from the heat and blend in flour. Add bouillon slowly, stirring constantly. Add bay leaf and pepper. Bring mixture to a boil, reduce heat and simmer for 5 minutes. Remove bay leaf and stir in light cream; garnish with croutons.
Mix butter, flour, sugar and nuts. Pat in 9 x 13-inch pan. (this can be doubled, if you like a thicker crust.) Bake at 375° for 10 to 15 minutes. Cool. Mix cream cheese, powdered sugar, 1 (8 ounce) Cool Whip. Spread on cooled crust. Mix pudding and milk. Beat 2 minutes and pour over first layer. Top with Cool Whip and garnish with more chopped nuts and cherries.
Mix cake mix according to directions. Bake in a 15 1/2 x 10 1/2 x 1-inch pan for 15 to 20 minutes. Cook milk and cornstarch until thick. Cover and cool. Combine and cream sugar, oleo, shortening and vanilla. Add milk mixture; beat until smooth and creamy. Spread on cake. Melt in saucepan 1 stick + 2 tablespoons oleo. Add cocoa, hot water, powdered sugar, egg and vanilla. This must be beaten together very quickly until smooth and glossy, then pour over cake. This sets up fast and cannot be spread.
Clean singed duck thoroughly inside and out. Sprinkle cavity with pepper, salt and poultry seasoning. Stuff into cavity 1/4 stick margarine and 4 orange quarters. Put in roasting pan; sprinkle with salt, pepper and poultry seasoning. Cut remaining margarine into pats and put on duck, under breast skin if possible. Cover and bake for at least 2 hours at 325°.
Saute onion and garlic in saucepan. Add tomatoes and simmer for 20 minutes.
Boil raisins in 1 cup of water for 5 minutes. Let cool. Cream together shortening and 2 cups of sugar. Add eggs, vanilla and walnuts. Stir in raisins and water.
Put all ingredients in a saucepan; boil 3 minutes and let cool. When cold, add 1 teaspoon soda dissolved in a little hot water. Add flour and baking powder. Bake at 350° for 1 hour in a square pan.
Heat oven to 350 degrees. Grease or line with paper 30 - 36 cupcake (3 pans). Mix thoroughly shortening, 1/2 cup sugar and the egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 10 -12 minutes.
Mix all ingredients except crackers and butter. Pour into casserole. Mix together crackers and butter and sprinkle on top. Bake at 350° (30 to 35 minutes).
Preheat oven to 375°. Butter a muffin tin. Melt butter and honey together. Remove from heat. Beat together yogurt, egg, lemon juice and rind. Add butter and honey mixture. Beat well. Sift dry ingredients into a bowl. Make a well in the center and add wet ingredients. Stir just to combine; gently fold in nuts. Fill muffin cups 2/3 full. Bake for 25 minutes or until done.
Place eggs, sugar, flour, margarine, cocoa, vanilla and salt in a small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan. Bake at 325° for 30 minutes or until done. Pie will settle like a meringue when cool. Cut in wedges and serve with whipped cream or ice cream.
Mix flour, soda and salt. Add oil, eggs, one at a time, and sugar. Mix well. (Dough will be stiff.) Add apples, vanilla, cinnamon and pecans. Pour into well-greased and floured tube pan. Bake 1 hour and 20 minutes in a 325° oven.
Cook and debone chicken. Break chicken into large chunks and place over broccoli in a 3-quart baking dish. Mix undiluted soup, mayonnaise, lemon juice and curry powder. Pour over chicken and sprinkle grated cheese on top. (You can also sprinkle the bread crumbs tossed in 1 tablespoon melted butter on top.) Bake at 350° for 30 minutes. Serve with rice or Tetrazzini type noodles. Serves 8 to 10.
Bake in a 15 x 12 1/2-inch jelly roll pan following directions on box.
Combine all ingredients in a crock-pot. Cook on low for about 4 hours.
Cream butter, sugar and egg yolk until light in color. Add cinnamon, salt, vanilla and flour to make a thick dough. Press into a 9 x 13-inch pan. Sprinkle nuts evenly over top; press in slightly. Put unbeaten egg white on top. Tilt pan to spread; pour off excess. Bake at 375° for 30 minutes. Cut into squares while still warm.
Cook margarine, sugar and milk to soft ball stage. Pour over Marshmallow Creme and peanut butter. Add vanilla and mix. Pour into buttered 13 x 9-inch pan. Let cool and cut into squares.
Melt butter in pan. Stir all ingredients together. Put pecans in pan; toss until coated. Spread on baking sheet; bake 12 to 14 minutes at 350°.
In 12-inch skillet, cook sausage until well browned, stirring frequently, and breaking it up. Drain all but 1 tablespoon drippings. Set sausage aside and keep warm.
Preheat the oven to 350°. Spray an 8 x 8-inch baking dish with butter flavored cooking spray. In a large bowl, combine the flour, sugar substitute, baking soda and apple pie spice. Stir in the raisins. Add the mayonnaise, yogurt, apple juice and vanilla. Mix well to combine. Spread the mixture into the prepared baking dish. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Place the baking dish on a wire baking rack and allow to cool. Cut into 8 servings. Serve with some low-fat/fat-free whipped topping.
Melt together and then cool to lukewarm the boiling water, sugar, shortening and salt. Add to cooled mixture the eggs, yeast and flour.
Toss sliced apples and chopped pecans with combined brown sugar and cinnamon. Alternate layers of apples and sliced yams in 1 1/2-quart casserole. Dot with butter. Cover and bake at 350° for 35 to 40 minutes. Sprinkle marshmallows over casserole and broil the marshmallows until lightly browned. Goes great with Thanksgiving dinner.
Crumble beef into crock-pot. Add seasonings. Add soup mix. Stir in boiling water, tomato sauce and soy sauce; then add celery and carrots. Cover; cook on low for 6 to 8 hours. Turn control to high. Add cooked, drained macaroni and cheese. Cover. Cook on high for 10 to 15 minutes. Delicious with cornbread.
Dilute with water as can directs. Serve as fruit drink or add ginger ale to pour over ice as fruit punch.
Preheat oven to 350°. Mix well and roll dough thin. Cut with round cutter. Bake 15 minutes.
Chop onion and brown in butter. Mix all ingredients in casserole. Cover and cook in oven at 350° for approximately 1 hour.
Arrange in pan in the order given, then add the can of tomato sauce on top of hamburger. Bake at 400° for 1 hour.
*One box of wraps contains 50 (2 packages of 25 per box). Double this recipe if using a box of wraps.
Cut up bacon and put in bottom of baking dish. Drain beans and combine with catsup, nutmeg and Tabasco sauce; put half of them on top of the bacon. Sprinkle onion, green pepper and chopped tomatoes over the beans. Pour the rest of the beans on top. Sprinkle with the brown sugar and bake at 350° for an hour.
Mix pudding as directed on box. Add cream cheese and sour cream. Crush Oreos and layer in desired dish (can use flower pot and place artificial flowers in pot after Dirt is complete), cookie mixture, then pudding mixture, ending with cookies.
Make brownies according to box. Let cool. Mix up pudding according to boxes. Crumble candy bars and cookies in food processor.
Grate all cheese, finely chop onion, slice olives and drain all juice out of chilies. Pour enchilada sauce in a bowl (wide enough to lay a tortilla in). With your hands in a large bowl, mix chilies, 3/4 cheese, onions and 3/4 olives together until chilies are in very thin strips and everything is mixed well. Add salt. Heat oil. Dip 1 tortilla in hot oil (use tongs) until tortilla is soft, about 2 seconds on each side. Lay soft tortilla in sauce, then in cake pan. Fill with 1 tablespoon of chili mixture. Roll and slice to corner. Repeat until chili is gone. May layer. Pour sauce over top, then cheese and olives. Bake at 325° for 20 minutes.
Cook broccoli. Mix mayonnaise, onion and soup together. Add mixture to cooked broccoli. Place in a casserole. Then cover with grated orange sharp cheese. Cook Stove Top stuffing as directed, then put on top of broccoli casserole. Bake until lightly brown.
Mix biscuits from Bisquick. Toss lightly on floured board until outside looks smooth. Roll out into sheet, 8 x 12-inches. Sprinkle with cheese, cayenne and pimento. Roll up like jelly roll. With sharp knife, cut in 8 slices. Flatten slightly and lay on top of creamed mixture. Bake in hot oven at 450° about 30 minutes or until browned.
Mix ingredients and put in a pie plate. Top with shredded cheese. Bake in oven at 350° for 15 minutes. Yummy!!
Combine marshmallow cream and cream cheese. Mix well until blended. Serve with fruit.
After soaking shrimp for 15 minutes in cold water, drain and mix well with other ingredients. Serve with crackers or cocktail bread.
Remove stems from strawberries. Place point side up on cutting board. Cut a deep X in the top of each berry. Carefully spread each berry apart. In a bowl, beat cream cheese and sour cream until smooth. Spoon filling into each berry. Refrigerate until serving. Makes 24 strawberries. Each strawberry is 17 calories.
Cook chicken in water with onion salt, pepper and garlic powder. Bring to a boil; add macaroni. Cover and simmer 8 to 10 minutes. Add cheese and broccoli; stir until Velveeta melts. Serves 6.
Cream sugar and Crisco together. Add eggs, one at a time. Add soda, cream of tartar, vanilla and lemon extract. Add milk and flour. Bake 1 to 1 1/2 hours at 350°.
Have egg whites at room temperature. Add vanilla, cream of tartar and a dash of salt. Beat to soft peaks. Gradually add sugar, beating until very stiff peaks form and sugar is dissolved. Meringue will be glossy. Cover baking sheet with plain paper. Draw 8 circles 3 1/2 inches in diameter. Spread each with 1/3 cup of meringue. Using back of spoon, shape into shells. Bake at 275° for 1 hour. For crisper meringues, turn off heat; let dry in oven with door closed for about 1 hour. Serve with vanilla ice cream and strawberries.
Clean mushrooms thoroughly and slice thin. Melt margarine and add onion and mushrooms. (Use a large skillet.) Simmer for about 5 minutes. Add soy sauce and continue to simmer for another 15 minutes.