HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine peanut butter, honey and milk in bowl; stir until blended. Add graham cracker crumbs to peanut butter; mix with hands until well blended. Roll into balls and roll in coconut or wheat germ. Yield: 80.
Sift flour with baking powder and salt. Cream butter and sugar; add eggs, one at a time, beating well after each addition. Alternately add	small amounts of flour mixture and milk. Blend well after each addition. Add vanilla. Bake in 3 layer pans in 350°	oven for 25 to 30 minutes. Put together with desired icing.
Combine all ingredients. Cover and chill several hours. Makes about 1 1/2 cups.
Make crumbs of flour, sugar, salt and shortening; take out 1/2 cup for topping. Add baking powder, baking soda and buttermilk to remaining mixture. Add milk to crumb mixture and beat. Grease and flour 2 (9-inch) pans. Fill pans evenly. Sprinkle 1/2 cup crumbs on top. Bake in 350° oven for 30 to 35 minutes.
Wrap tofu in several layers of cheesecloth or paper towels. Press lightly to remove excess moisture. Remove cheesecloth. Cut tofu into 1/2-inch cubes. Set aside. Coat a large nonstick skillet with cooking spray. Add oil. Place over medium-high heat until hot. Add tofu. Saute 4 minutes. Remove from skillet and set aside.
Place steak in a long casserole dish. Season; dot with butter and add Worcestershire sauce. In layers, add sliced potatoes, onion, carrots, bell pepper and mushrooms. Cover casserole with foil. Bake in a 350° oven for 1 hour and 30 minutes. Remove the foil and cook 10 to 15 minutes longer, or until browned.
Spray 9 x 13 baking dish with Pam. Combine all ingredients and pour into baking dish. Bake 40 minutes in 350° oven. (Bell pepper, chopped onion, mushrooms or tomatoes may be added. Also crumbled bacon may be substituted for the sausage.)
Cut sirloin across grain into strips. Stir-fry vegetables one at a time in 2 tablespoons of oil in skillet over medium heat until tender. Place each vegetable in second skillet. When cooked, add ginger and pepper. Stir in mixture of cornstarch and broth. Cook until thick. Add oil. Stir-fry sirloin, seasoned with soy sauce. Mix sirloin with vegetables. Serve over rice. Serve with soy sauce.
Melt butter or margarine in a 9 x 13-inch pan. Mix graham cracker crumbs and press down with a fork. Sprinkle the remaining ingredients in order. Bake for 22 to 25 minutes at 350°.
Put the buttermilk in a bowl. Sift in the plain meal, sugar, flour, salt and soda. Add melted shortening. Pour in hot greased loaf pan. Bake at 350° for 45 minutes to 1 hour.
Sift flour, sugar and soda. Add shortening; mix well. Dissolve the yeast in warm water. Add buttermilk to yeast and add liquid to flour mix. After mixing thoroughly, roll out and cut. Bake at 450° until golden brown. May be stored up to 1 week in refrigerator.
Heat oven to 350°. Cook lasagne for 10 to 11 minutes according to package directions. In large skillet, saute onions in oleo; blend in cream cheese. Remove from heat; stir in cottage cheese, egg, basil, salt and pepper. Set aside.
You will need an 8-inch plastic flowerpot, silk flowers to decorate, gummy worms to decorate (if desired) and a garden trowel to serve cake.
Remove crusts from bread. Place bread in bottom of a casserole dish; cover with sausage. Mix eggs, milk, salt and mustard. Pour over sausage; then top with cheese. Refrigerate overnight. Bake 45 minutes at 350°.
Crumb Mixture: Crumble graham crackers; mix with brown sugar and butter.
Cream butter, Crisco and sugar. Sift flour, baking powder and salt once. Add a little flour to mixture and, on low speed, mix well. Add eggs, one at a time. Add flour and milk alternately ending with flour (important). Add flavorings. Bake in tube or Bundt pan, greased and floured well. Bake at 325° for 1 hour and 15 minutes.
Soak dried mushrooms in warm water; squeeze dry and cut into pieces. Cook tomatoes, garlic and mushrooms until reduced to a thick paste. Cut up chicken; remove excess fat (or skin entirely) and pat dry. In heavy saucepan, brown chicken pieces lightly and pour off oil. Return chicken to pan. Add tomatoes, chicken broth, parsley, salt and pepper. Bring to a boil, cover and reduce heat to a simmer. Cook approximately 1 hour. Serve with rice or noodles.
Beat nutmeg, cinnamon, sugar, salt, eggs and oil together. Add the pumpkin, water, soda and flour. Fill 3 (1 pound) coffee cans halfway. Bake at 350° for 1 hour.
Brown ground beef, onion, salt and pepper; drain. After draining ground beef, add remaining ingredients with exception of cheeses. In a baking pan spread tomato and hamburger mix in a layer in bottom. Sprinkle with Parmesan cheese, a layer of lasagna noodles, sprinkle with Mozzarella cheese and repeat. Be sure to save some sauce for the top. Cover with foil and bake at 350° for 1 hour.
Bake potatoes for approximately 20 minutes (depending on size) in a 350° oven. Cut lengthwise and scoop our potato pulp, leaving approximately 1/4-inch. Brush with vegetable oil; add salt and pepper. Place on cookie sheet. Bake at 475° for about 10 minutes or until crisp.
Cream sugar and butter; add eggs; add flour; add salt and extract; cook for 45 minutes at 325°. Turn heat down to 300° and cook for 25 minutes in a greased stem pan.
Drain the beans. Combine with the green pepper. Combine the sugar, vinegar and salad oil. Mix and pour over vegetables. Add the salt and pepper, if desired. Toss and chill overnight.
Beat egg with vinegar in a measuring cup. Add water to make 1 cup. Blend in lard, salt, baking powder and flour. Roll out dough and line pie pans. Makes enough for 2 fruit pies.
Mix thoroughly the cider vinegar and honey. Pour 1 tablespoon of mixture over pecans and coat well. Pour pecans in shallow pan and bake at 300° until liquid mixture is dry, approximately 10 minutes. Add butter or margarine and stir until melted. Sprinkle with seasoned salt. Continue baking for 15 minutes, stirring frequently. Cool and store in refrigerator to become crisp.
In large skillet, melt butter. Stir in garlic, Tabasco, tarragon and mint. Add bread crumbs; toss lightly to coat cubes on all sides. Stir until lightly browned. Store in airtight container for up to 1 week. Yields 3 cups. Use in soups and salads.
In large frying pan, cook ground beef and onion. Drain grease. Mix in spaghetti sauce, tomato paste and spices. Cook until blended, just a few minutes. In a 9 x 12-inch baking pan, lay out 2 tortilla shells. Top with 1/4 of the meat mixture. Top that with 1/4 of the cheese. Repeat 3 times more until all ingredients are used, ending with a layer of cheese. Bake at 350° until warm through and cheese melts. Then let set 10 minutes before cutting. Serves 8.
Line 9 x 13-inch baking dish with foil and then butter the foil.
Combine sesame seed, cornstarch, soy sauce and plum jam; bring to a boil, stirring constantly. Coat chicken pieces with sauce; place in aluminum foil. Spoon remaining sauce over chicken. Wrap and steam 30 minutes or until tender. Serve with rice.
Mix rye meal, Indian meal and salt. Stir molasses into sweet milk. Stir soda into sour milk and add to molasses mixture. Stir milk mixtures into dry ingredients. Mix well. Pour into buttered brown bread mold; cover. Set on wooden rack in kettle of hot water, having enough water to come partway up on mold, but not enough to float it. Cover kettle; bring to boil gently and steam for 3 hours. To serve, place brown bread on plate and slice with a piece of string. Place string all the way around for desired thickness, cross ends and pull to slice.
Take 1 cup pineapple juice (add juice from oranges enough to make one cup), mix with pudding; cook over medium heat, stirring constantly, until mixture thickens and becomes somewhat clear. Add to fruit and refrigerate.
Bake at 350°. It is done when a thin knife stuck in comes out clean. May add raisins, if desired.
Put cheese in large bowl for about 10 minutes to soften, then pour Worcestershire sauce on cheese and add garlic salt. Mix with hands. Form a ball. Roll in chopped pecans or parsley flakes. Store in refrigerator. This will keep about a week.
Place crackers on large cookie sheet; set aside. Bring butter and sugar to a boil and cook for 2 minutes. Add nuts; mix well. Pour over crackers. Bake for 5 minutes at 400°. Let cool. Break apart and serve.
Preheat oven to 350°. Mix together crab meat, 1 cup of Parmesan cheese, onion, garlic, cream cheese and mayonnaise with salt and pepper to taste. Place in greased casserole dish; top with remaining 1/3 cup of Parmesan cheese. Sprinkle with paprika. Bake until hot and bubbly (about 20 to 25 minutes). Freezes well, both before and after baking. Serve with crackers.
Pour boiling water over oatmeal and allow to cool. Dissolve yeast in lukewarm water. Allow yeast to work for about 5 to 10 minutes. Stir 2 cups of flour and yeast into oatmeal. Allow to rise, uncovered, until it doubles in bulk. Punch down and blend in oil, salt, molasses and remaining flour to make stiff dough. Knead about 10 minutes.
In a small bowl, stir together Knox and sugar. Add boiling water and stir until completely dissolved. In a large bowl, beat cream cheese and vanilla until fluffy. Gradually beat in gelatine mixture until smooth. Pour in graham cracker crust and refrigerate. Top with any desired fruit (drained fruit). Refrigerate about 3 hours.
Heat oven to 400°. Grease baking dish. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in pan. Beat milk, eggs and Bisquick until smooth. Pour over meat mixture and bake 20 to 25 minutes. Layer mushrooms, olives and chilies. Spread over crust. Top with tomato slices and cheese. Bake 8 to 10 minutes more. Cool 5 minutes. Serve with sour cream and salsa if desired.
Combine margarine, sugar and flour. Stir with fork until it reaches the crumb stage. Add cheese. Line a lightly greased casserole dish with the apples. Put flour mixture over the apples. Bake, uncovered, for 30 to 35 minutes at 350°.
Boil potatoes with skin on. When cool, peel and cut into pieces 1 1/4 inches thick. Mix honey with hot water. Just cover the bottom of a baking dish with the mixture. Add the sweet potatoes and sliced pineapple. Pour the remaining honey mixture over them and bake for 10 minutes in 400° oven.
Mix milk, oleo, sugar, coconut and pecans in a bowl until well blended. Shape into balls and place in refrigerator to harden. When balls are cold, melt the chocolate and paraffin in double boiler. Dip each ball in the mixture and return to refrigerator. (You may find a toothpick works well for dipping.) Suitable for freezing.
Boil zucchini until slightly tender; drain. Cool. Put in a 13 x 9-inch pan. Saute carrot and onion in 4 tablespoons of margarine. Add to the zucchini. Melt remaining margarine and mix with 1 1/2 cups of croutons. Add to the zucchini mixture. Mix soup and sour cream and pour over mixture. Top with remaining croutons. Bake at 350° for 30 minutes.
Mix all of the ingredients in a large bowl. Place in the fridge for at least 2 hours. Serve chilled.
Melt shortening in a large saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift dry ingredients; add to first mixture. Mix well and chill. Form in 1-inch balls, then roll in granulated sugar. Place on greased cookie sheet, 2 inches apart. Bake at 375° for 8 to 10 minutes. Do not overbake!
Combine first flour, baking soda, baking powder, salt, cinnamon and allspice. Combine pumpkin and milk until blended. Cream shortening and sugar in a large mixing bowl. Add egg and beat until fluffy. Add flour mixture alternately with pumpkin mixture. Beat well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper lined muffin pans 3/4 full. Sprinkle Streusel over top of muffin. Bake at 350° for 40 minutes.
Layer all ingredients, starting and ending with macaroni. Cook in preheated 400° oven for 15 minutes. Top with broken slices of cheese for 5 to 10 more minutes. Let set out of oven for 10 to 15 minutes before serving.
Line cookie sheet with crackers; boil margarine and sugar in small pan for 2 minutes. Spoon this over crackers until all covered. Sprinkle with nuts. Bake for 7 to 8 minutes at 350° until bubbly. Remove from pan when taken from oven.
In a saucepan, cook carrots just until tender, but still crisp; drain, reserving 1/2 cup cooking liquid. Place carrots in two 1 1/2-quart or one 3-quart lightly greased baking dish.
Lay peaches and juice in bottom of 13 x 9-inch baking pan. Sprinkle dry cake mix on top. Dot with margarine and nuts on top. Bake at 350° for 45 minutes.
Cook broccoli. Drain and add remaining ingredients. Stir well. Pour into a greased 2-quart shallow casserole dish. Bake at 350° for about 30 minutes. Yields 6 to 8 servings.
In greased 11 x 7 x1 1/2-inch baking dish or 2-quart casserole, alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over potatoes. Cover and bake at 350° for 45 minutes. Uncover and bake 20 to 30 minutes longer or until potatoes are tender. Makes 8 servings.
Cook beef and drain. Mix sour cream, mayonnaise, cheese and onion; reserve. Mix baking mix and water until soft dough forms. Pat in pan, pressing dough 1/2-inch up sides. Layer beef, tomatoes and green pepper in pan. Spoon sour cream mixture over top. Sprinkle with paprika, if desired. Bake until edges of the dough are light brown. Bake at 375° for 25 to 30 minutes.
Mix all together. Pour in greased pan, 9 x 13-inch. Bake 30 to 35 minutes at 350°.
Melt the chocolate; allow to cool. Prepare 2 (9-inch) layer cake pans by lightly spraying with cooking spray. Place a circle of waxed paper in the bottom of each pan and lightly spray again over the waxed paper.
In a large saucepan over medium heat, cook and stir corn syrup and sugar for 7 to 8 minutes or until sugar is dissolved (do not boil). Remove from heat. Add peanut butter and mix well. Fold in cornflakes. Drop by rounded tablespoonfuls onto waxed paper coated with nonstick cooking spray. Let stand for 1 1/2 to 2 hours or until set. Store in a waxed paper lined airtight container.
Melt first 3 ingredients and stir well. Pour over cereal and stir until coated. Pour sugar over cereal and shake in a Ziploc bag until coated. Might have to add more powdered sugar.
Preheat oven to 400°. Combine dry ingredients. Add eggs and milk. Put shortening in a 10-inch iron skillet and place in oven. When shortening is very hot, coat sides of skillet. Stir remaining shortening into mixture. Place in skillet. Bake 20 to 25 minutes until golden brown.
Saute onion and garlic in margarine until tender. Stir in 1/4 cup olives, chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce; set aside.
Cream the butter. Add sugar and eggs. Combine all dry ingredients. Mix into the creamed butter mixture. Add yogurt; stir in pears and vanilla. Pour into greased loaf pan. Bake for 1 hour at 350°.
Cream together margarine, sugar and salt. Add eggs and bananas. Mix soda in water and add to mixture. Sift flour with baking powder and add vanilla and nuts.
Brown ground meat and drain. Add onion, garlic, celery, parsley and olive oil to meat and cook until onion and celery are soft. Add tomatoes, puree and paprika. Cook until well blended and thick and season with salt and pepper. Add sliced green olives, if desired. Boil linguini in salted water; drain. In a casserole dish, mix noodles, spaghetti sauce and Parmesan cheese. Bake, covered, in 350° oven until warm, 30 minutes.
Mix the first 5 ingredients and press in a 13 x 9-inch pan. Blend together the cream cheese, confectioners sugar and 3 eggs. Pour on top of the first mixture. Bake at 350° for 45 minutes. Let cool.
Cook rice and mix with other ingredients. Place in a casserole dish and bake at 350° for 30 to 40 minutes.
In a large Dutch oven, brown stew meat in oil. Add next 7 items and enough water to cover and simmer for 1 1/2 to 2 hours. Add carrots and tomatoes. Simmer for 15 minutes. Add sliced celery and potatoes. Simmer until potatoes are tender. Thicken with cornstarch if desired. Remove bay leaves and serve.
Put all ingredients in a large 4-quart cooking pot. Cover and simmer 25 to 30 minutes or until vegetables are tender-crisp.
Cut chicken in quarters and cook on grill over low fire for approximately 1 hour, basting chicken with salt water until it is done. Mix mayonnaise, mustard, margarine and Worcestershire sauce. Baste chicken and brown.
Put onion, tomatoes and pepper in blender for a few seconds just to chop pepper. Put on stove and add seasonings. Bring almost to a boil, being careful not to boil. Add Wesson oil. Serve hot on tacos or cold with tortillas or corn chips.
Mix all together and cook over low heat for about 45 minutes to 60 minutes until hot and flavor is blended.
Brown and make into caramel first by putting 1/4 cup sugar into iron skillet. Heat until sugar browns, stirring constantly. Add 1/4 cup of water to make syrup. Add to other ingredients. Boil briskly for 4 minutes, stirring constantly and cooking to soft ball stage. Cool in ice water, beating constantly. Add vanilla and nuts. Spread between layers on sides and top of cake.
Heat oven to 350°. Brown beef and onion; pour off grease. Blend pizza sauce, garlic powder and oregano. Put mixture in greased 9 x 13-inch pan. Sprinkle with Mozzarella. In a small bowl, mix egg, milk, oil, salt and flour; pour over meat and sprinkle with Parmesan. Bake 45 minutes.
Cook pasta according to directions, drain. Melt butter in skillet. Stir in onion, red pepper and garlic, cook until tender, about 2 minutes. Add canned veggies and heat. Add pasta and cheese.
Microwave potatoes until almost done; meanwhile dice onion, green pepper, chop cabbage, slice sausage and dice tomatoes. Spray nonstick skillet, add 2 tablespoons of olive or salad oil, onion and green pepper. Saute until onion is soft. Dice potatoes. Add to skillet. Fry as for homefries, stirring to brown. Add sausage, tomatoes, cabbage and wine. Season to taste with salt, pepper and garlic powder. Cook until cabbage is tender-crisp, stirring frequently. Serves 4 to 6.
You will also need 1 new 8-inch flowerpot, completely clean and artificial flowers for decoration.
Mix cream cheese and Ranch Style dressing. Chill. Form ball when hardened and roll in bacon chips. Serve with crackers.
Half each biscuit and fill with 1 cube cheddar cheese. Press seams back together. Place each cheese filled biscuit in a well greased baking dish. Drizzle with melted butter and sprinkle with sesame seeds. Bake according to package directions. Serve hot.
Combine sugars, flour, cinnamon and salt. Spread blueberries on bottom of unbaked pie shell; sprinkle with half the sugar and flour mixture and half the lemon juice. Top with sliced peaches; sprinkle with remaining sugar, flour and lemon juice. Dot with butter. Cover with lattice top; brush with milk and sprinkle with sugar. Bake at 400° for 35 to 40 minutes, until brown and bubbly.
Combine sugar, cornstarch and cocoa in a saucepan. Add well beaten egg yolks and milk. Cook and stir until mixture is thick. Add vanilla. Pour in baked pie crusts. Top with beaten egg whites and sugar. Brown in oven. Makes 2 pies.
Use a 9 x 9 x 1-inch square pan. Pour pie filling and spread on bottom. Sprinkle cake mix (raw) over the fruit. Cover completely. Cover with nuts. Place butter pieces on top. Do not mix, leave it layered. Bake at 350° for 50 to 60 minutes. Best served warm. Top with Cool Whip or ice cream.
In saucepan, heat water and juice. Add cornstarch mixture and bring to a boil. Boil for 1 minute. Remove and let cool slightly. Add strawberries. Pour into Grape Nuts crust and chill for 2 hours.
Mix butter and crushed cookies. Bake for 12 minutes at 350°, then cool about 10 minutes. Mix together pudding, milk and ice cream and spread on crust. Let stand in freezer overnight.
Simmer onion and garlic in oil. Add tomato puree or paste, parsley, fresh basil and celery leaves. Cook 1/2 hour on low heat. Cook toletti or tiny shells. When done, drain into another pot. Leave as much water as you like. Add beans. Add sauce.
Mix beans and dry taco mix together and spread over plate. Mix avocado, lemon juice and sour cream together and spread over bean mixture on plate. Sprinkle onions, olives and chilies over beans and avocado. Sprinkle both cheeses and tomato over top.
Slice cabbage as for slaw. Cook with bacon fat, sugar, salt and pepper until tender in a little water. Sprinkle with the flour. Add the cream and bring to a boil. Add a little vinegar to suit your taste. Good when served with corn oysters (fritters).
Mix the first 4 ingredients over low heat. Add the liquid soap and food coloring. Use freezer wrap for painting.
Mix mushroom soup with onions and spices. Heat until onions are cooked. Add grated cheese. Drain spinach and mix with mushroom mixture. Place in a casserole dish and cover with crumbled Ritz crackers. Bake in the oven at 400° and bake until crackers brown and mixture bubbles.
Cook beef until brown; drain. Add gravy, ginger, salt and pepper to beef. Simmer for 10 minutes or until meat is tender. Place into serving bowl. Garnish with green onions on top. Serve with white rice.
Place all dry ingredients in bowl; mix well, then make a well in center. Break in eggs; add oil, vanilla, bananas and last, add pineapple with juice. Stir ingredients in a folding fashion; do not beat. Just mix well. Pour into greased tube pan; bake at 300° to 325° for 1 hour and 20 minutes.
Mix first eight ingredients together. Stir in the next four. Combine the last three ingredients and stir all together just until moistened. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes. Makes 15 muffins.
In a heavy 1 1/2-quart saucepan, melt the unwrapped caramels in 1/3 cup light cream, over low heat, stirring occasionally. When the caramels are melted, stir the mixture until smooth. Set caramel cream mixture aside.
Trim all visible fat from pork loin and cut meat into thin strips. Heat oil in a skillet and brown the meat strips. Remove the meat and set aside. Drain pineapple and combine pineapple juice with water, vinegar, brown sugar, cornstarch and soy sauce. Shake in a glass jar until well mixed.
Mix all ingredients and simmer 1 hour, stirring often. This makes a thick sauce.
Melt butter in pan. Roll chicken in butter, then in fine cracker crumbs. Season with salt and pepper. Bake for 1 1/2 hours at 350°. Do not cover chicken with foil or lid and do not layer chicken.
Brown hamburger. Add remaining ingredients and bring to a boil. Reduce heat and simmer 30 minutes.
In large saucepan, combine hot dogs, celery, carrots, green peppers, onion and butter. Cook and stir over medium heat until vegetables are tender. Stir in flour and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese; stir until melted. Yield: 5 servings.
Place candy bar pieces in medium microwave-safe bowl. Microwave on High 1 minute or until chocolate is smooth when stirred. Cool slightly. Fold Cool Whip whipped topping into melted chocolate; spoon into crust. Cover; refrigerate 6 hours or until firm.
Cook chicken and remove bones. Save broth. Cook slow when all is mixed together. Mix 2 tablespoons flour in 1 cup water. Add to stew to thicken. (Use about 2 cups broth. Add more if necessary.)
Mix all ingredients well. Form into 2 rolls and wrap in foil. Refrigerate 24 hours. With a fork, poke holes in foil on bottom of each roll. Place rolls on rack over pan to catch any liquid that drips during baking. Bake at 350° for 1 hour.
Bake on ungreased cookie sheets. Make golf ball size cookies and place 2 inches apart on sheets. Bake at 375° for 6 minutes. Makes 10 dozen cookies.
Brown meat until crumbly; add onion, peppers and celery. Simmer for several minutes. Add cooked noodles, tomato sauce, corn, chili powder, salt and pepper. Mix well. Spoon into baking dish. Top with grated cheese. Bake at 350° for 15 to 20 minutes.
In a bowl, mix the flour, baking powder and salt. Cut in butter until crumbly. Stir in milk; knead lightly. Preheat oven to 400°. Turn dough onto lightly floured surface. With hands, pat to 1/2-inch thick rectangle or roll with lightly floured rolling pin. Cut into 16 squares. Place on baking sheet. Bake for 12 minutes, or until browned.