HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thick). Stir in carrots, apple, pineapple, raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen muffins.
Beat egg white until stiff. Add brown sugar. Beat together and add salt; then dip pecan halves in mixture. Place pecan halves on slightly greased cookie sheet (each one separately). Bake at 250° for 15 to 20 minutes.
Mix all ingredients together in a large saucepan until hot. Transfer to baking pan or bean pot. Bake 1 to 1 1/2 hours at 325°. Enjoy!! Serves 6 to 8.
Cream together sugar and oleo, beat in eggs. Add flour, salt, soda, cinnamon and allspice. Add chopped apples. Pour into 9 x 13-inch baking dish and sprinkle with nuts. Bake 45 minutes at 325°.
Cut bacon and onions in small pieces; combine with ground beef and brown in skillet. Drain and mix all ingredients. Bake 40 minutes at 350°.
Melt butter. Add flour and mix well. Add lemon juice and rind, salt, egg yolks, milk and sugar. Mix well. Beat egg whites and fold in last. Pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes or try 350° for 35 minutes. Center should be firm.
Mix flour and salt, cut in shortening and mix together until crumbly. Put in water and form into 2 balls. Roll out 1 ball for bottom crust.
Cook chicken until tender. Skin and remove meat from bones and chop. Mix soup cream, soup, paprika and dill weed. Add chicken and mix. Place in a 9 x 12-inch casserole. Crush crackers and toss lightly in melted oleo. Sprinkle on casserole top. Bake at 350° for 30 minutes until bubbly. May be frozen. Serves 12.
Mix dry ingredients; add oil and eggs, one at a time. Mix thoroughly. Bake in greased Bundt pan and bake at 300° for 50 minutes. Top with sifted powdered sugar.
In a small saucepan, mix milk and flour over medium-low heat, stirring until it makes a paste consistency. Set aside to cool. In a large mixing bowl, beat sugar and Crisco until mixture feels smooth. Add paste mixture to mixing bowl and beat well. Add 1/2 teaspoon of vanilla and mix again. Frosting is ready unless you want to color it, which you can do with food coloring. Be creative and enjoy.
Put apples and applesauce on pizza crust then bake in oven at 350°.
Mix well. Can add 1 cup or less chopped pecans. Shape in a ball with waxed paper. Sprinkle with chili powder. Chill. Serve with assorted crackers.
Mix the first 5 ingredients in pan. Cover pan until mixture starts to boil. Insert thermometer in uncovered pan and cook mixture until thermometer reaches 248°. Do not stir while mixture cooks and do not scrape sides of pan. When mixture reaches 248°, just dump it into a bowl. Add butter and vanilla and walk away from that bowl until the mixture feels lukewarm or cooler. It takes just a few minutes of beating for mixture to reach temperature for pouring into a buttered pie tin or other pan to "set." Cut and enjoy.
Spread rolls/dough in 9 x 12-inch pan. Mix cheese and salami. Add well beaten eggs. Blend well. Spread evenly on crust and bake 40 minutes at 350°. (Can be frozen and reheated.)
Boil water, sugar and salt until mixture forms a hard ball. Cool mixture slightly. Add Marshmallow Creme, nuts and vanilla. Beat. Spoon on buttered plate.
Cream the margarine and sugars together. Add eggs, one at a time; beat after each addition. Add pudding and mix. Sift flour and soda together. Mix all ingredients. Add vanilla. Add chocolate chips and nuts. Spoon out by teaspoon onto cookie sheet. Bake in a 350° oven for 8 to 10 minutes. These turn out soft and delicious.
To boiling water, add butter. Put in large mixing bowl and add flour. Beat until smooth. Add eggs, one at a time, then beat 1 minute. Spread in a greased 9 x 13-inch pan. Bake at 400° for 25 minutes. Cool.
Place broccoli still frozen in a 9 x 13-inch baking dish. Boil chicken for 20 minutes. Put chicken over broccoli. Break into pieces. Pour 2 cups of chicken broth water in pot.
Combine milk and egg in a medium bowl; set aside. Combine dry ingredients in a bag. Add a few pieces of chicken to coat. Dip chicken in milk and egg mixture. Shake a second time in flour mixture.
Preheat oven to 350°. Mix all the ingredients together. Grease and flour a baking dish. Bake for 20 minutes.
Melt morsels in a double boiler, stirring constantly until melted. Remove from heat. Stir in noodles and peanuts. Drop by spoonfuls onto waxed paper. Let set until firm. Store in an airtight container.
Mix together sugar and cocoa; add shortening, eggs and vanilla. Bake at 350° for 25 minutes.
Mix together first 5 ingredients. Put in bottom of unbaked pie crust. Mix 3 eggs and 1/4 cup sugar, corn syrup and 1/4 teaspoon vanilla. Pour over first layer. Top with 1 1/4 cups whole pecans. Bake at 375° for 45 minutes.
Combine chicken and 1/2 dressing; saute. Add veggies and rest of dressing. Cover. Simmer for 7 to 9 minutes. Serve over pasta.
Toast an English muffin for each person. Spread toasted English muffin halves with seafood or crab salad. Place 1 slice of a large tomato on salad. Sprinkle with shredded cheese (Colby, Monterey Jack, Mozzarella or your favorite). Place in toaster oven or on your broiler pan and broil until the cheese melts, but is not browned. Serve.
Cook spinach according to package directions. Drain well; set aside. Cook noodles as directed; drain and set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly. Add salt and pepper. Add 1/2 cup of sauce to spinach; spoon this into greased 9-inch square baking dish. Sprinkle with Colby cheese. Add 1/2 cup of sauce to noodles; spoon over cheese. Spoon remaining sauce over noodle layer; sprinkle with Parmesan cheese. Bake uncovered at 350° for 30 minutes or until bubbly. Yield: 6 servings.
Mix well and pour into 2 unbaked pie shells.	Bake at 350° for 45 minutes.
Cook 3/4 cup sugar with the reserved pineapple juice. Cook until thick. Cool. Mix cherries, pineapple, oranges and syrup. After syrup is cold, add the bananas cut into small pieces. Chill and serve in large salad bowl. Garnish with fresh mint. Serves 6.
Crumble bread in a large bowl. Chop onions (including green parts), radishes, green pepper and tomatoes. Add to bread crumbs.
Pound veal slices to a uniform 1/4-inch thickness with a meat mallet. Heat oil and half the butter in skillet over medium-high heat. Coat veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper. Remove skillet from heat; add lemon juice, capers, parsley and remaining butter. Stir. Briefly warm sauce to medium heat. Pour sauce over veal on warm platter. Garnish with lemon slices and serve. Serves 4.
Mix flour, shortening, sugar and salt in food processor. Gradually add water and vinegar mixture. Mix until it forms a ball. Make into pie crusts or cobbler. This recipe will serve 5 people.
Stud lemon slices with cloves.	Place one slice in each cup. Heat apple juice to just below boiling. Pour hot juice into cups and serve.
Cook broccoli by directions; drain. Mix soup, mayo, egg, onion, salt and pepper and broccoli in a big bowl. Melt butter and put in stuffing mix; grease bottom of casserole; place herb stuffing in bottom. Pour in broccoli mixture; sprinkle cheese on top. Cook at 350° until it bubbles.
Melt butter. Add milk, sugar and cocoa. Cook on medium heat until it starts to boil, stirring constantly. Cool 1 minute. Add vanilla, peanut butter and oatmeal. Stir well. Drop by teaspoonfuls on wax paper. Cool in refrigerator and serve when set.
Place dried onion in small bowl and add just enough water to cover, and let set for 10 minutes. Add to cream cheese, sugar, and crabmeat. Spread egg around edges of wonton wrapper, then place 1 tablespoon of cream cheese mixture in center, then seal edges by pinching together. Deep fry for a few seconds and drain on paper towels.
Mix well. Roll into tiny balls (about the size of a nickel). Cook at 400° for 10 to 15 minutes. Drain on a wire rack covered with a paper towel. They may be frozen. To reheat, bake for 10 minutes at 325°.
Blend well the butter, sugar, brown sugar, eggs, peanut butter, soda and salt. Add vanilla, flour and oatmeal. Pat onto cookie sheet. Bake at 350° for 10 minutes, or until golden brown.
Soak beans overnight in water and baking soda. Drain. Cover with fresh water and cook until tender. Saute onion and garlic in a little oil. Brown the meat. Mix all other ingredients into this mixture. Add to cooked beans and cook all together until the flavors are well blended.
Unroll crescent rolls. Do not separate but press all crescent rolls together, forming square sheet or pastry. Wrap cheese in pastry and bake at 350° for 20 to 25 minutes or until cheese is of spreading consistency. Serve with crackers.
Cream shortening and sugar; add eggs. Beat at high speed for 1 minute and 30 seconds. Add applesauce, raisins and nuts. Sift dry ingredients together; add to mixture. Beat at medium speed for 1 1/2 minutes. Pour into greased and floured pans (8 x 9-inch). Bake 55 minutes at 350°.
Mix ingredients in usual manner, adding flour coated nuts last. Bake 1 hour in greased and floured tube pan at 350°.
Cut fish, potatoes, onion and bacon or ham into pieces about 1/2-inch square. Put bacon and onion into a frying pan; stir and fry them a light brown. Put a layer of potatoes in saucepan; then a layer of fish; then a sprinkling of onion and bacon; then a layer of tomatoes; then sprinkle of thyme, marjoram, salt and pepper and continue alternating until all is in (last layer is potatoes). Add water. Cover with lid and simmer over moderate fire for 20 minutes. Do not stir.
Combine well, mix until well blended. Chill 1/2 hour make into balls and roll in crushed pecans - can add parsley. Serve with crackers.
Heat oven to 350°. Mix oil, sugar thoroughly. Add egg and beat well. Stir in molasses. Sift dry ingredients together and add. Form teaspoonfuls of dough into balls and drop into sugar to coat. Place on ungreased cookie sheet 3-inches apart. Bake for about 15 minutes or until cookie has partially flattened and browned. Cookies will flatten and crinkle. Makes 5 1/2 to 7 dozen cookies depending on size of cookies you've made. If you make very small cookies, watch them closely for baking time.
Crush 6 to 8 leaves of mint with the sugar and sprinkle it over the grapefruit segments. Macerate in the refrigerator for several hours. Serve in a chilled sherbet glass or goblet with a mint sprig on top.
Slice large eggplant lengthwise and brown in oil. In a separate pan, saute mushrooms lightly. When eggplant is done, let dry on paper towels.
Place potatoes into a large cooking pot and cover with cold water. Boil on medium-high until a fork slips easily into them (approximately 40 to 45 minutes). Allow potatoes to cool before peeling them. While potatoes are cooling, chop and boil broccoli for 12 to 15 minutes. Dice onion and tomato and set aside. Dice peeled potatoes into 1/2-inch cubes and place into a large bowl. Drain broccoli and place into the bowl with the potatoes. Mix broccoli and potatoes together. Top with peppers, bacon bits and tomato. Top with cheese and mix ingredients again. Add the tortilla chips last, just before serving, and mix (if crisp chips are desired, because chips will soften after in mixture for a couple of hours).
Saute celery and onion in margarine. Add broccoli and stir until thawed. Add soup, Cheez Whiz and rice. Bake at 350° for 25 minutes or microwave at 50% power for 25 minutes.
In a large salad bowl, place a layer shredded lettuce, layer of onion, layer of chopped celery and layer of cooled peas. Continue to layer but end up with lettuce on top.
Mix eggs, butter, honey and sugar until smooth. Sprinkle coconut over pie shell. Top with egg mixture. Sprinkle Macadamia nuts over filling.
Cream together shortening, margarine and sugars. Stir in egg and vanilla. Add flour, salt and soda; mix well. Form in balls. Roll in sugar and place on cookie sheet. With bottom of glass or jar (also coated with sugar), press each cookie flat. Bake at 350° for 8 minutes. You can use different flavoring and nuts if desired. Makes about 3 to 4 dozen.
Mix dry ingredients. Add the rest and stir to moisten. Put into 2 well-greased loaf pans. Bake at 350° for 60 to 70 minutes.
Melt fat in boiling water. Add molasses. Sift flour, ginger, baking soda, cinnamon and salt together. Mix wet and dry ingredients together. Arrange apples, cinnamon and sugar in buttered baking dish or heavy pan. Pour the gingerbread mixture over the apples. Bake in a 350° oven for 45 minutes. Turn the gingerbread out carefully, upside-down. Serve hot or cold with hard sauce or cream.
Spread crescent rolls over a pizza pan and bake at 350° about 10 minutes until golden brown. Let cool. Mix cream cheese, mayonnaise and dressing together. Spread over cooled crust. Mix together all vegetables and the 3/4 cup cheese. Then put this on top of cream cheese mixture. Top with other grated cheese, olives and Mozzarella.
Mix cake mix as directed; then cook until melted the marshmallows with the sugar and milk. Pour over the cake while hot; when it cools, ice with chocolate icing.
Heat butter, sugar, syrup and salt together. Stir to dissolve sugar; cook over medium heat for 5 minutes. Remove from heat; add soda and stir well. Pour over popcorn, bake 1 hour at 200°, stirring every 15 minutes.
Fry bacon until crisp. Saute onion in the pan. Then drain off fat. Drain sauerkraut. Mix all ingredients and place in a 2-quart casserole dish. Bake for 2 hours at 350°. Serves 8 to 10.
Pour over cream cheese mix. Bake at 375° for 35 to 40 minutes. Cool, then chill.
Combine mustard and jelly in chafing dish or double boiler. Slice frankfurters diagonally into bite size pieces. Add to sauce. Heat thoroughly.
Mix all ingredients together. Pour into unbaked pie shells and bake at 350° for 45 minutes. Makes two pies.
Artichoke hearts, cherry tomatoes, black olives and mushrooms should be sliced thin. Mix ingredients together and use marinade from artichoke to dress. Top with black pepper and Parmesan cheese. Yummy! Enjoy!
Brown chicken with onion in margarine. Add tomatoes, green pepper, milk and seasonings; bring to a boil. Reduce heat; cover. Simmer 20 minutes or until chicken is tender. Remove chicken. Melt cheese and pour sauce over chicken.
Mix together the pretzels, 3/4 cup melted butter and 1 tablespoon sugar and place in bottom of 13 x 9 x 2-inch glass baking dish. Bake 10 minutes at 350°. Cool before adding the next layers. Mix together the cream cheese, 1/2 cup sugar and Cool Whip and layer on pretzel mix.
Melt a stick of butter in bowl which you are going to use. Mix the sugar, milk, flour, baking powder and salt together; mix well. Pour in a buttered pan, then put 1 can of fruit (kind desired) or fresh berries on top. Bake at 375° for 30 minutes. Serves 8.
On half power, microwave chocolate chips, peanut butter and butterscotch chips for 4 minutes. Mix together. Add marshmallows and peanuts; put in 9 x 9-inch square pan. Refrigerate. To serve, cut in squares.
Fry hamburger and sausage. Pour off grease. Add Velveeta cheese and heat until cheese is melted. Spoon mixture onto rye bread. Heat in a 350° oven for 10 minutes. Serve and enjoy!
Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Smooth dough into ball on floured cloth-covered board. Knead 5 times. Press dough on bottom and up sides of greased 12-inch pizza pan with floured hands. Bake at 425° for 10 minutes. Mix eggs, sour cream, cheese, onions and onion salt; pour over crust. Sprinkle ham over egg mixture. Bake until set, about 25 minutes. Let stand 5 minutes before cutting. Makes 6 to 8 servings.
Preheat oven to 400°. Heat water and butter to rolling boil in 3-quart saucepan. Add Bisquick baking mix all at once. Stir vigorously over low heat until mixture forms a ball, approximately 1 1/2 minutes. Remove from heat. Beat in eggs, one at a time. Beat until smooth. Drop dough by tablespoonfuls (12 to be exact), 2-inches apart onto ungreased cookie sheet. Bake 25 to 30 minutes. Cool on cookie sheet away from drafts. Cut off tops and remove any soft dough. Fill and enjoy!
Alternate layers of grapes, sour cream and a sprinkling of brown sugar in a compote.
Remove centers from the fruit slices. In a large saucepan (stainless steel or heat resistant glass), bring wine to simmering; do not boil. Add fruit and rest of ingredients; stir to dissolve sugar. Over low heat, let stand about 10 minutes. Serve in punch cups, mugs or coffee cups.
Mix yogurts with Cool Whip. Spread mixture into crust and cover. Freeze 1 to 2 hours. Remove from freezer 1 to 2 hours before serving. Yogurt can be any kind, strawberry, banana, cherry, etc.
Scald milk. Stir in sugar, salt and margarine until lukewarm. Dissolve yeast in water. Make a well in 5 cups of flour. Pour in milk and water. Mix with a fork. Dough will be sticky. Add 1 more cup of flour, a little at a time, kneading after each addition. May only use 1/2 cup of flour.
Combine potatoes, onion, carrots, celery, water, butter and bouillon. Bring to boil, covered. Reduce heat and simmer until veggies are tender.
Combine the first 5 ingredients. Spoon into shallow baking dish. Sprinkle with bread crumbs and cheese. Bake in a 350° oven for 20 minutes, or until thoroughly heated. Serves 4.
Mix all ingredients together; place in baking dish and top with an additional 1 1/2 tablespoons catsup. Bake at 350° for 45 minutes. Serves 2.
Drain peaches. Reserve 2/3 cup juice. Chop peaches into small pieces. Set aside. In bowl, dissolve gelatin and sugar with boiling water. Stir in 2/3 cup of juice. Chill until slightly thickened; stir in almond extract in Cool Whip. Fold gently into gelatin. Reserve some Cool Whip for top of dessert. Fold in peaches. Chill overnight. Top with Cool Whip and additional peaches, if desired.
Brown sausage and onions together; drain off fat. Mix in all other ingredients, chill until firm. Make into small balls, chill again. Beat together 2 eggs and 1/2 cup milk. Roll balls into flour, then dip into the egg mixture, then roll into the bread crumbs and deep fry.
Drain peaches; reserve juice. Combine cornstarch, cinnamon, cloves and nutmeg in saucepan. Stir in peach juice and blend well. Add peaches and bring to a boil, stirring constantly. Reduce heat. Simmer 2 minutes. Remove from heat. Add orange extract and brown sugar substitute. Mix well and serve hot.
Fix Jell-O per directions on package, less 1/2 cup water. Mix blueberry pie filling and pineapple with juice into Jell-O mix. Pour into 9 x 13-inch baking dish and chill. Next, mix cream cheese, sour cream, vanilla and sugar together until smooth. Pour over chilled Jell-O mixture. Yummy!
Set jello according to package instructions. Cut into cubes and fold 3/4 of jello, drained fruit and nuts into 3/4 of whipped cream. Place in serving bowl. Top with the remaining jello cubes and frost with the remaining cream.
Pour sugar, add eggs; melt butter. Add all together. Mix in pecans last. Bake at 300° or 325° for 45 minutes.
Melt margarine in 9-inch iron skillet. Thaw broccoli and mix with all ingredients, adding 1/2 melted butter to batter. Pour into hot skillet. Bake about 30 minutes at 350°.
Cook spaghetti and drain. Add remaining ingredients. Bake in a greased casserole at 350° for 45 minutes.
Beat the ingredients for 4 minutes. Makes three layers. Bake at 350°. Cool.
Mix all ingredients and pour into a greased 13 x 9-inch pan. Bake at 300° for 45 minutes.
Beat egg and sugar together. Add flour, corn meal and milk; mix well. Add onion, cheese and Texas Pete; stir in well. Drop by teaspoonfuls into hot oil and fry until golden brown. Serve.
Scald milk and cream in top of double boiler. Combine flour, cornstarch, sugar and salt and mix together thoroughly. Add to scalded milk and cook until thick and smooth. Then cook 15 minutes longer, stirring constantly. Stir a small amount of mixture to beaten egg yolks; return to double boiler and cook a few minutes longer. Cool and add vanilla and/or sliced bananas. (You can use the whites of the two eggs in your meringue.)
Preheat oven to 325. Mix all ingredients. Spoon into 13 x 9 pan or large casserole. Bake for 45 to 55 minutes. Serve with salad and hot rolls.
Combine 2 cups bran and boiling water; set aside. Cream together until fluffy the shortening, sugar and eggs. Sift together the flour, soda and salt. Add dry ingredients to creamed mixture, then add the buttermilk. Stir in the All-Bran and add hot bran mixture. Blend. Bake at 400° for 15 minutes. This mixture keeps in refrigerator for 6 to 8 weeks.
Prepare cake mix according to package directions. Bake in 13 x 9 x 2-inch pan. While cake is still hot, puncture top with fork. Pour pineapple and juice over cake. Let cool. Mix pudding according to package directions. Pour over pineapple. Spread Cool Whip over pudding. Refrigerate. Makes 12 to 15 servings.
Preheat oven to 350°. Grease 13 by 9 inch cake pan. Beat cake mix, oil, eggs and sour cream in large bowl on medium speed for 2 minutes, scrapping bowl occasionally. Spread half of the batter in the pan. Stir together brown sugar, pecans and cinnamon; spread over the batter. Carefully spread remaining batter over cinnamon and sugar mixture. Place pan in preheated oven for about 45 minutes or until deep golden brown. Prick surface of the warm cake several times with a fork. Spread glaze over the cake. Cool completely. This is also good served warm with butter.
Stir together sour cream, Cheddar cheese and soup. Stir in hash browns. Top with corn flakes. Pour 1/2 cup melted butter on top. Bake at 400° for 45 minutes.
Bake pie crust 9 minutes at 450°. Reset oven to 375°. Cool shell and add 1/2 cup Mozzarella cheese to crust. Layer tomatoes on cheese. Add mushrooms, if desired. Sprinkle chopped basil on tomatoes. Mix remaining Mozzarella, mayonnaise, Parmesan and pepper; spread on top. Bake at 375° for 35 to 40 minutes or until top is golden.
Toss wings with the other ingredients. Cover and refrigerate for 1 hour. Preheat oven to 375°. Then add 1 cup flour to wings. Toss to coat. Spray baking sheets with Pam spray. Place wings on sheets and spray with spray. Bake 45 to 50 minutes or until brown and crispy. Serve with Bleu cheese or Ranch dressing and celery.
Cream margarine and sugar. Add eggs one at a time. Add only 3 cups of the flour slowly; add vanilla. Put remaining cup of flour on nuts; toss, then add to cake batter. Bake in a 10-inch tube pan at 325° for 1 hour and 20 minutes.
Preheat oven to 350°. In a 13 x 9-inch baking pan, press the melted margarine or butter with the graham cracker crumbs to the bottom of the pan. Shake on the chips, nuts and coconut over the entire concoction. Pour the sweetened, condensed milk over the concoction. Bake 25 to 30 minutes until lightly browned. Cool and cut into bars. Store loosely covered at room temperature if you can keep them that long.
Put a stick of oleo in a pan and let melt. Meanwhile, mix well the flour, sugar, milk and baking powder. Pour over melted oleo and add sweetened canned fruit. Cook about 45 minutes in 350° oven. Presto, crust and fruit on bottom and top too.
Put all ingredients together in order given; beat thoroughly. Fill cupcake pans 3/4 full and bake at 350° for 25 minutes. Makes about 1 1/2 dozen.
In a large saucepan, combine chicken pieces, water, ginger, peppercorns, salt, onion and celery. Bring to a boil; lower heat, cover and simmer until chicken is tender. Add potatoes. Simmer until tender. Add cabbage and green onions and cook until soft. Serve hot. Makes 4 servings.
Combine margarine, sugar, salt, vanilla and egg. Add chocolate, milk and baking soda. Add flour. Mix well. Add chopped cherries and juice. Bake at 350° for 20 to 25 minutes. Frost with your favorite chocolate frosting.