HumbleIntelligence/food-ner-1-Million huggingface dataset:
In plastic bag or bowl, combine sugar, cinnamon and nutmeg. Cut biscuits into fourths and shake in sugar mixture. Place in ungreased Bundt pan. Melt 1 stick of butter with brown sugar, nuts and honey. Pour over biscuits. Bake at 400° for 20 minutes.
Cut beef into bite size pieces. Flour and brown beef in hot oil a few pieces at a time. When all beef is browned, return beef to large Dutch oven or pan. Add onion, salt, pepper and garlic powder. Pour in 1 cup water. Bring to a boil, reduce heat, cover and simmer 20 minutes. To make additional gravy, make a paste of 2 tablespoons flour and water. Add 3/4 cup milk to paste. Stir and pour over beef, uncover and cook to desired consistency. Serve over hot noodles.
Mix margarine, sugar, egg yolks, 1/2 cup flour, 1 teaspoon vanilla, cocoa and milk. Stir well. Cook until thick on stove or 5 minutes in microwave. Take out and stir; put back in for 5 more minutes. Stir well.
Cream butter and Crisco. Add sugar. Add eggs, 1 at a time, and beat well. Sift flour and salt together. Add flour and vanilla to other ingredients. Bake at 350° for 1 1/2 hours.
In 2 tablespoons oil, lightly brown hamburger, celery and onions. Add rest of ingredients. Cover and bake at 350° for 30 minutes. Remove cover and bake another 30 minutes longer. Cover with chow mein noodles and serve.
Cut bottom round roast into 1-inch steaks. Put meat into large cooking bag. Pour all ingredients on top of meat. Put a couple of holes in top of cooking bag. Bake 3 hours at 350°. Use 2 forks and shred beef in all the juices (it will look like too much sauce but will work into the beef). Serve on buns with coleslaw. Serves 10 to 12.
In a large skillet, saute onion and green pepper in butter until tender; add tomatoes, olives, mushrooms and oregano. Add ground beef. Place half of cooked spaghetti in a greased 13 x 9-inch pan. Top with half of vegetable mixture. Sprinkle 1 cup Cheddar cheese over this. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350°, uncovered, for 30 to 35 minutes or until heated through. Serves 12.
Make a white sauce with the margarine, flour, milk and seasonings. Add 1 3/4 cups cheese; stir until melted. Arrange broccoli or asparagus and chicken in an 11 3/4 x 7 1/2-inch baking dish. Top with sauce. Bake at 350° for 35 to 40 minutes, or until hot. Sprinkle with remaining cheese and almonds. Serves 6 to 8.
Sift dry ingredients into a bowl. Cut in butter as for regular biscuits. Stir in starter until well mixed. Turn onto lightly floured surface; knead very lightly. Roll dough 1/2-inch thick and cut into small rounds. Place on buttered baking sheet. Bake in 425° oven for about 10 minutes. Watch these because they burn quickly.
Combine cocoa and 4 tablespoons sugar and water in saucepan. Cook over low flame until thick and shining, stirring constantly. Let stand until cold, stirring occasionally. Add vanilla. Sift flour; measure and add baking powder, soda and salt. Mix well. Cream butter thoroughly. Add sugar gradually; cream well until light and fluffy. Add eggs; beat well. Add cocoa mixture; beat well. Add flour alternately with milk; beat well. Bake at 350° until done.
Cut thin slice from top of each green pepper; remove stems and seeds. In saucepan over medium heat, in 1-inch boiling water, heat peppers to boiling. Reduce heat to low. Cover; simmer 5 minutes or until peppers are tender to crisp. Drain. In shallow baking dish, arrange peppers. Meanwhile, in a skillet, brown meat and cook with chopped peppers and onions until tender. Add remaining ingredients and mix well. Spoon mixture into green peppers. Bake at 350° for 40 minutes. After the first 10 minutes of baking, baste with tomato basting sauce. Baste after every 10 minutes of baking. Serves 18.
Combine margarine, cream of coconut and anise flavoring. Beat eggs with sugar and add to mixture. Mix well. Add baking powder and salt to flour. Combine with first mixture and mix well. Roll dough into pencil strips and form into small rings. Bake at 375° for 15 to 20 minutes. Makes approximately 25 dozen. Store in airtight containers or freeze in Ziploc bags.
*Or use Jell-O vanilla flavor sugar-free reduced calorie instant pudding and pie filling and Cool Whip lite whipped topping.
Mix onions and noodles in large bowl. Add broccoli mix, sunflower seeds and almonds. Mix next 6 ingredients in separate bowl. Pour dressing over broccoli mixture mix well and serve.
In a large pot, cook onion, garlic and meat until meat is brown; drain off all fat. Add rest of ingredients and bring to a boil. Reduce heat and simmer for 3 hours, stirring occasionally. Serve with your favorite pasta.
Mix first 3 ingredients until completely blended. Add cornstarch to milk and egg yolks. Stir until blended. Add milk mixture to chocolate mixture. Heat on medium to boiling point and add margarine and vanilla. Mixture will be a thick pudding. Pour into a cooked pie shell. Top with Cool Whip, meringue or whipping cream.
Combine eggs, Parmesan cheese and bread crumbs. Stir in chicken; mix well with hands and shape into 3/4-inch patties. In skillet cook patties in margarine over medium heat for 2 or 3 minutes per side or until golden brown; drain. Arrange in baking pan. Cook pepper and onion in oil until tender. Remove from heat. Add 1/2 cup water and remaining ingredients, except for Mozzarella. Spoon sauce on patties. Sprinkle with Mozzarella. Bake at 350° uncovered for 25 minutes. Serves 6.
Cut ham into 1/2-inch wide pieces. Wrap around chicken; wrap bacon around ham. Secure with a toothpick. Combine sour cream and soup. Pour mixture over chicken in a casserole dish. Cover tightly with foil and bake at 300° for 3 hours.
Mix sugar, water and corn syrup in saucepan. Cook over medium heat (without stirring) until mixture boils. Cook until mixture will spin a short thread. Remove from heat. Add remaining ingredients. Beat until creamy. Drop quickly by tablespoonfuls onto waxed paper. Do not beat. Cool and store in covered container.
Dissolve yeast in warm water. Add other ingredients to yeast and water. Store covered in refrigerator. Use as needed. Fill muffin tins 3/4 full. Bake at 425° for 20 minutes.
Heat oven to 350°. Melt butter in 13 x 9 x 2-inch baking dish. In saucepan, heat sugar and water until melts. Cut shortening (Crisco) into flour until particles are like fine crumbs. Add milk and stir with fork until dough leaves sides of bowl. Turn onto floured board (or cloth). Knead until smooth. Roll out in rectangle 1/4-inch thick. Sprinkle with cinnamon over apples, then sprinkle apples evenly over dough. Roll up dough like jellyroll. Dampen edge of dough with water and seal. Slice dough into about 16 slices 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup around rolls. Looks like too much liquid, crust will absorb. Cook 55 to 60 minutes. (Can use other fruit.)
Brown and drain sausage. Cut up cheese in a large microwave dish and melt. Add cream of chicken soup and drained sausage to melted cheese. Serve warm.
Pour water over dates and cool. Add soda. Cream sugar and shortening. Mix dates, creamed mixture and remaining ingredients in large bowl. Cover in an airtight container. Refrigerate overnight. Do not stir again. Drop in well-greased muffin pan. Cook at 400° for 20 minutes. Keeps well refrigerated.
Saute onion and ground meat until meat is brown and onions are tender. Add chili and seasonings. On each tortilla, put a small amount of meat mixture, cheese and onion. Roll up and place in baking dish. Pour remaining meat sauce on top, more onion and top with cheese. Bake	at 350° until cheese melts or if sauce seems too dry or there is not enough to cover the tortillas, use a can of El Paso enchilada sauce.
Add chili sauce to sour cream to taste and color. Add dry mustard and garlic powder to taste.
Cook sausage in large saucepan over medium heat until brown. Stir to crumble. Drain off fat except for 2 tablespoons. Stir in flour. Cook until thickened, stirring constantly. Gradually stir in milk, salt and pepper. Cook until thickened, stirring constantly, about 5 minutes. Serve over hot, homemade biscuits.
Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray. In a large bowl, combine dry ingredients until well mixed. In a medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into pan. Bake 30 minutes. Cool on wire rack for 10 minutes. Makes 16 servings. (Can dust top with powdered sugar.)
Cut each biscuit in fourths. Roll these in 2/3 cup sugar and 1 teaspoon cinnamon. Grease Bundt pan and sprinkle some nuts in bottom of pan. Put in biscuits and sprinkle nuts on top.
Grease and flour 9 x 12-inch pan. Mix all ingredients. Bake at 400° until done, approximately 30 minutes.
Blend cake mix with puddings, oil, eggs and water. Pour into greased 11 x 14-inch pan.
In a large mixing bowl, cream sugar, egg and butter until fluffy. Set aside. In a small bowl, mix bananas and milk; set aside. Sift together flour, baking powder and baking soda onto paper plate. Add dry ingredients to creamed butter mixture alternately with banana mixture, stirring together with a rubber spatula until dry ingredients are blended. Stir in chocolate chips and pecans. Spoon batter into a greased and floured loaf pan. Drop pan twice from a height of 6 inches to counter, to remove any air bubbles.
Fry onion in butter; stir in soup, water, milk and cheese. Heat until blended. Add chicken, parsley and Worcestershire sauce. Bring to boil, stirring constantly. Drain. Put in casserole bowl. Pour sauce over half cooked noodles. Mix well. Sprinkle with cheese; broil until bubbly.
Shape cream cheese into a circle. Top with seafood sauce and sprinkle crab on top. Sprinkle a little garlic powder and parsley on top. Serve with crackers.
Brown beef and cook onion with oregano until tender. Stir to separate meat; spoon off fat. Add remaining ingredients except cheese. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until done. Stir often. Serve with cheese. Makes 5 cups.
Place broken pretzels in the bottom of a 9 x 13-inch baking dish; stir in melted margarine and spread mixture evenly in dish. Bake 8 minutes at 400°. Cool completely.
Pour pineapple into an 8 x 10 pan. Cream butter into cake mix. Sprinkle over pineapple. Bake at 400 degrees until golden brown, about 30 minutes.
Cook squash and onion until tender. Let cool.	Whip in eggs until fluffy (do not beat too hard). Top with heavily buttered bread crumbs. Bake at 300° about 40 minutes.
Cook sausage until done. Drain and crumble. Mix sausage and cheese. Sprinkle sausage and cheese in pie shell. Lightly beat eggs. Combine and add remaining ingredients (green pepper, onion and light cream). Pour in shell. Bake in a 375° oven for 40 to 50 minutes. Cool 10 minutes. Yields 6 to 8 servings.
Beat egg whites and cream of tartar and salt until foamy. Beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in cocoa. Drop by teaspoonfuls 2 inches apart onto brown paper lined cookie sheet. Bake in preheated 275° oven for 20 minutes. Makes 84 cookies, 10 calories each.
Mix flour and sugar. Add well beaten eggs, margarine, buttermilk, vanilla and 2/3 can coconut. Mix well; pour into unbaked pie shell. Sprinkle rest of coconut on top of pie. Bake at 325° for 1 hour.
Combine shredded beef, 2/3 cup picante sauce, onion, cumin and oregano in a saucepan and simmer 5 minutes. Brush outside of tortillas with melted butter and fill inside with beef mixture and cheese and roll up. Fold ends under and place seam down in a pan. Top with leftover cheese. Bake 15 minutes in a 475° oven. Serve with shredded lettuce and picante sauce.
Combine flour, salt and cinnamon. In another bowl, combine remaining ingredients. Stir in flour mixture. Pour into 2 well-greased and floured bread loaf pans. Bake 1/2 hour in preheated 350° oven, then reduce temperature to 325° and bake for another 1/2 hour. Let cool in pans for 15 minutes.
Mix thoroughly flour, salt, baking powder and sugar. Add beaten egg yolks and mix. Beat until smooth. Stir in the butter and fold in beaten egg whites. Fill well-greased muffin tins 2/3 full of batter. Bake in hot oven (425°) for about 20 minutes. Makes 24 small or 12 large muffins.
Cream shortening, sugar and egg. Add raisins, applesauce and nuts. Add dry ingredients. Mix until well blended. Drop by teaspoon onto cookie sheets and bake for 12 to 15 minutes at 350°.
You will need a large stockpot. Slowly heat milk, water, sour cream and butter. Peel and wash potatoes. Cut into 1-inch cubes. Dice up carrots, onions and celery. Sprinkle in chives. Salt and pepper to taste. Let cook 2 hours or until all is tender. Best served on a cold Sunday afternoon!
Mix dry ingredients. Add raisins which have been cooked, about 5 minutes. Set aside. Mix sour cream, eggs and a little milk together. Then add a little of the wet to the dry and roll out. Cut with knife. Continue until all dry ingredients are used. If you don't think you will have enough wet mixture, add milk. Bake at 350° for 8 to 12 minutes.
Cream the butter and Crisco. Add sugar and cream together. Then add eggs, one at a time, beating well. Add milk and flour, a little at a time. Add flavoring.
Bake pie crust. Separate eggs, beat whites and put on pie.Cook ingredients until thick; pour into pie crust. Bake with coconut on top.
Combine ingredients. Drop in deep fat, 300°, about half a rounded teaspoonful for each puppy. They will quickly rise to the top; brown, then flip 'em over.
Wash cauliflower. Separate head; cook in salted water until done, but not mushy. Put cauliflower in buttered 9 x 12-inch baking dish. While cauliflower is cooking, soak white bread (that the brown edges have been trimmed) in 3 cups of milk. Break up bread after soaking; add onion and celery. Cook in heavy skillet milk, bread, celery and onion until thick and creamy. Salt and pepper to taste. Pour over cauliflower. Cover with cheese. Bake at 350° for 20 to 30 minutes.
In a pot, heat the butter. Add mushrooms and saute until tender. Add the flour and cook for 2 minutes. Add the chicken, broth, cream, seasonings and parsley. Simmer for 15 minutes. Serve hot.
Combine margarine, sugar and molasses, beating well. Add egg; beat well. Stir in squash. Combine flour, soda and salt; add to squash mixture, mixing well. Stir in pecans. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 375° for 20 minutes. Makes about 18 muffins.
Brown onion and pork in oil in skillet or Dutch oven until pork is no longer pink. Stir in salsa and beans. Cook 30 to 40 minutes. Stir occasionally. Ladle into bowls and add lettuce, Cheddar cheese, sour cream and green chilies. Makes 6 (1 1/4-cup) servings.
Combine first 6 ingredients. Stir in remaining ingredients; cover and chill. Makes 5 cups. (Can substitute nonfat plain yogurt for mayonnaise.)
Combine peanut butter morsels & chocolate morsels in a heavy sauce pan; cook over low heat, stirring frequently, until morsels melt. Remove from heat; add peanuts, stirring to coat. Drop by rounded teaspoonfuls onto wax paper. Cool completely & store covered at room temperature. Yield about 4 dozens.
Soften cream cheese. Chop ham finely. Chop onion. You may include tops, if you wish. Mix all ingredients together. Line bowl with Saran Wrap; pack cheese mixture into bowl. Chill overnight. Turn out onto plate. Remove Saran Wrap. Serve garnished as desired.
Mix well. Let stand 24 hours in refrigerator (mix 3 times during this time). Shape into loaves. Bake on broiler pan. Put meat thermometer in center of a loaf; when it reaches 170°, it is done. Bake at 250°.
Mix salt, pepper and garlic powder with thawed chopped spinach. Spread in greased baking dish. Lay chicken cutlets on top of spinach. Cover with foil. Bake in a 350° oven for 20 minutes. Remove foil. Spread Dijon mustard over chicken. Lay low-fat Muenster cheese over chicken. Bake 5 to 10 minutes more to melt cheese.
Line a 13 x 9-inch pan with foil and spray with Pam. Arrange crackers in single layer, edges touching. Put butter and sugar in saucepan to boil.
Beat all this together; mix 1 box Jiffy mix. Add 1/2 pound sugar to Jiffy mix. Beat in broccoli mixture. Bake for 25 minutes at 350°. Great and easy.
Cream together butter, powdered sugar and vanilla. Add flour, salt and nuts. Chill dough. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes or until set. Cookies do not spread. While warm, roll in powdered sugar. Cool. Roll in powdered sugar again. Makes about 4 dozen cookies.
Saute ground beef and onion together until beef is brown. Add salt, chili powder and pepper. Add tomato sauce and refried beans. Simmer for about 10 minutes, stirring occasionally so will not stick. Using a tablespoon, place meat in the middle of a tortilla. Roll up and fry in large frying pan. Brown on one side and then the other side. Salt the top side as you take them out. Drain on paper towels. Keep warm in oven until time to serve.
Heat oven to 375°. First, the cake pan, prepare it by melting the butter and the brown sugar in it to cover the bottom. Strain the pineapple; cut them up and scatter the pieces over the bottom of the pan. Next, a dough: Beat the eggs with the sugar; mix in the other ingredients. Put the batter in over the brown sugar and chopped pineapple and let it cook for 1/2 an hour. It melts in your mouth.
Cream eggs, sugar and shortening. Add baking soda and baking powder; add milk and stir. Then add flour. Drop on ungreased cookie sheet about 4 inches apart. Sprinkle with sugar or sugar and cinnamon. Bake at 400° about 8 minutes or until light brown.
In a large bowl, combine all ingredients except confectioners sugar. With hand, mix until thoroughly blended. Refrigerate dough 30 minutes. Meanwhile, preheat oven to 375°. Form dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets; bake 15 to 20 minutes or until set but not brown. Let stand 1 minute. Remove to wire rack; cool partially. Roll in confectioners sugar while still warm; cool completely. Just before serving, re-roll in sugar. Makes about 20.
Cream butter and sugar. Add milk and egg. Dust pecans with a little flour. Add sifted dry ingredients and nuts. Pour into a greased loaf pan. Bake at 350° for 50 to 60 minutes.
Soak 2 pounds beans overnight. Cover with cold water and heat until skins pop. In beanpot, combine beans with all other ingredients. Cover with water and cook 7 to 8 hours at 250° to 300°. Add water every hour and a half or as needed.
In a large bowl, combine cheese, soup, onion, margarine, 1/4 salt, pepper and sour cream. Mix well. Fold in hash browns. Pour into greased 9 x 13-inch baking dish. Combine corn flakes and 1 tablespoon margarine and sprinkle over potato mixture. Bake at 350° for 1 hour or until golden brown.
Melt candy in a bowl in the microwave with about half of the whipping cream (you don't want the sauce too thin). Add liqueur to your taste and mix. Pour over ice cream while warm.
Mix the eggs and milk. Mix the water and flour. In an 8 x 8 x 2-inch pan, layer chili peppers, then cheese. Repeat. Combine the egg and flour mixtures and pour it over. Bake at 350° for 1/2 hour. Pull out and top with thin layer of tomato sauce and rebake 5 to 10 minutes.
Melt baking chocolate in microwave on low; stirring constantly. Mix in peanut butter. Add remaining ingredients and stir until uniform. Drop by spoonfuls on to wax paper. Serve when cool.
Sprinkle the broken tortilla chips evenly over the bottom of 12 x 7 x 2-inch baking dish. Sprinkle cheese in a medium bowl; combine with rotary beater the eggs, milk, green chillies, onion, catsup, salt and hot pepper sauce. Pour over cheese in dish. Cover. Refrigerate several hours or overnight. Bake, uncovered, in 350° oven 50 to 55 minutes or until set and lightly browned. Garnish with whole tortilla chips and halved tomato slices. Makes 6 servings.
In medium saucepan over medium heat, heat spread and chocolate until melted and smooth; remove from heat. In small bowl, blend eggs, sugar and flour; stir into chocolate mixture. Pour mixture into greased 9-inch pie plate. Bake at 325° for 45 to 50 minutes (center will be soft). Cool completely. To serve, sprinkle with powdered sugar and cut in slices.
Cut the chicken into pieces, and dredge each piece in flour. Brown the pieces in the bacon fat, then pour in 5 cups of boiling water. Simmer the chicken, uncovered, until the meat falls from the bones. Drain the broth. Bone, skin and chop the meat. Reserve the meat and broth only.
Soften cream cheese; blend in 1/4 cup milk. Add remaining milk, pineapple and pudding and beat only 1 minute. Put in dish and chill. Makes 4 to 6 servings.
Mix potatoes, butter, grated orange peel, orange juice, syrup and egg yolks. Stir until smooth. Beat egg whites until stiff. Add sugar. Fold into potato mix. Pour into buttered casserole dish. Bake at 400° for 20 minutes. Reduce heat to 300° for 15 minutes.
Combine sugar, milk, butter and cocoa in saucepan. Bring to a boil and cook for 3 minutes. Remove from heat and add peanut butter, vanilla and oatmeal. Stir and drop by spoonfuls on wax paper.
Cream the sugar and Crisco. Add rest of the ingredients. Start in a cold oven. Bake at 300° for about 1 1/2 hours. Test for doneness with toothpick.
Heat oven to 425°. Measure all ingredients in bowl and stir vigorously until mixture leaves side of bowl. Gather dough together and press in a ball. Knead dough 10 times and divide in half.
Mix peanut butter and syrup. Add powdered milk and 10x sugar to form dough. If sticky, add more milk powder; if dry, add syrup. Make it at play time and eat it for a snack. Use marshmallows, raisins, chocolate chips, etc. for decorations.
Layer pepper rings in 13 x 9-inch baking dish. Combine olive oil and garlic; drizzle over pepper rings. Bake at 400° for 20 minutes. Remove from oven. Stir salsa into pepper rings. Top with crawfish tails. Sprinkle with lemon rind and Monterey Jack cheese. Return to oven. Bake 10 to 12 minutes. Garnish with lemon slices and cilantro sprigs. Serves 4.
Line the bottom of a shallow glass dish, large enough to hold fish fillets without overlapping, with lettuce leaves. Place lemon slices from one lemon on lettuce in a single layer. Sprinkle fish with minced garlic and season with lemon pepper and salt-free seasoning. Brush with melted margarine, then put paprika on fillets. Cover with additional lettuce leaves, so fish is not showing.
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 13 x 9 x 2-inch dish. Set aside. In a bowl, whisk milk and pudding; mix for 2 minutes. Stir in pumpkin and spices. Spread over the crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts. Yields 12 to 15 servings.
Add bread crumbs to milk and let stand a few minutes. Mix with ground beef, egg, pepper, Worcestershire sauce and onion. Shape into loaf pan. Combine catsup, brown sugar, mustard, salt and water. Pour over meat loaf. Bake at 300° for 1 hour and 15 minutes.
Two hours or day before serving: In medium bowl combine salt, pepper, jam, mustard, garlic and vinegar. Whisk until mixed.
Place the oats	in a blender container. Cover; blend for 1 minute until ground. In a bowl	stir together oats, flour, sugar and 1/4 teaspoon salt. Combine milk and oil; add to flour mixture. Stir until moistened. Form into a ball; flatten slightly with hands. Dampen work surface to prevent sliding. Place ball of dough between two squares waxed paper; roll out dough to fit pie plate. Peel off top paper and fit dough, paper side up, into pie plate. Remove paper.	Prick bottom and sides, flute edge. Bake in 450° oven 10 minutes. Cool and fill as desired.
Mix the crabmeat, cream cheese, onion and vermouth (optional) together and spread over the bottom of an unbaked pie shell.
Squeeze and drain spinach (most of the water needs to be out of thawed spinach). Mix well. Chill 2 hours, covered.
Cut broccoli and cauliflower into bite-size pieces. Combine with cucumber and onions. Pour your favorite Italian dressing over vegetables. Let marinate in refrigerator for several hours or overnight.