HumbleIntelligence/food-ner-1-Million huggingface dataset:
On wax paper, stir together flour and baking powder; set aside. In large pan, melt butter. Remove from heat; stir in 1 1/2 cups sugar and eggs until smooth. Gradually stir in flour mixture until a smooth dough forms. Cover tight and refrigerate at least 1 hour or up to 3 days. Mix rest of sugar and cinnamon on wax paper. Roll dough into balls by a teaspoon and roll in mix. Bake at 375° on nonstick cookie sheet for 8 to 12 minutes.
Cut chicken; remove skin. (If using wings, cut the tips.) Arrange in a single layer in a pan or glass dish. In saucepan (or microwave) melt the margarine, honey and mustard together. Pour the melted mixture over the chicken. Bake, uncovered, in a 350° oven for 1 hour. Turn pieces after 35 minutes. Can use for pork chops, also.
In a skillet brown and drain beef. Add seasoning and kidney beans; leave on low heat until beans are hot. In a bowl mix lettuce, cheese, Doritos and dressing. Add beef and bean mixture; mix well. Serve hot.
Combine first six ingredients. Mix dressing with curry powder. Pour over salad and toss well. May prepare ahead of time but do not add dressing until just before serving.
Mix and freeze. Serve 1/2 slush with 1/2 ginger ale or 7-Up.
Mix flour, salt and pepper in a paper bag; put chicken in bag and shake. Melt enough butter and vegetable shortening to cover the bottom 2-inches of a large skillet. Add chicken; cover skillet. Cook slowly for 30 minutes. Uncover; drain fat. Add enough water to cover bottom of skillet. Cover skillet again; simmer for 30 minutes. Serves 6.
Brown meat loaf mix in hot, melted Crisco in a large pot. Add onion. Add garlic clove. Add tomato paste, 2 teaspoons of salt and 1 teaspoon of pepper. Add water. Add whole tomatoes with juices, chopped into small pieces. Add 1 tablespoon of salt and 1 teaspoon of pepper and bring mixture to a hard boil. Reduce heat to simmer, cover and let cook 2 to 3 hours. Stir occasionally. Remove garlic clove when done. Sauce can be frozen for later use.
Mix dry ingredients. Mix wet ingredients. Combine all and mix well. Bake an hour at 350° or use microwave on High for 14 minutes, turning cake every 4 minutes. Cool completely and frost.
Peel and seed loquats. Fill bottom crust. Mix sugar, cornstarch, butter and lemon juice. Pour over fruit, then cover with a top crust and bake until lightly browned at 350° about 1 hour.
Melt butter and add brown sugar and flour. Mix until smooth and add boiling water. Cook until thick. Pour over egg that has been slightly beaten and add flavoring. Good on spice cake or gingerbread.
Beat together sugar, oil, eggs and vanilla. Stir in the pineapple, zucchini, walnuts and raisins. In a separate bowl, combine the flour, baking soda, baking powder and cinnamon. Add to zucchini mixture. Mix just until well blended. Pour into 2 greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° for 1 hour.
Remove cartilage from crabmeat. Melt butter in skillet. Add crabmeat, lemon juice, salt, pepper, onion juice, liquid hot pepper sauce and thyme. Saute briefly until crabmeat is just heated through. Cover and simmer for 2 to 3 minutes until edges of ham curl and flavors are well-blended. May be served on toast. Makes 4 servings.
Arrange the Fritos chips in a 12-inch pizza pan. Cover with Mozzarella cheese slices. Saute ground beef with garlic until light brown. Add tomato paste, salt, pepper, oregano, mushrooms and eggs. Mix well. Spread beef mixture over cheese. Sprinkle with tomato pieces and Cheddar cheese. Top with Parmesan cheese. Bake at 375° for 20 minutes.
Brown onions in butter; add stock and cook slowly until onions are soft. Serve with croutons and sprinkle with grated Parmesan cheese.
Cut each biscuit into 4 pieces. Mix sugar and cinnamon. Roll biscuit pieces in sugar and cinnamon mixture. Arrange in Bundt pan along with nuts. Melt butter and stir in brown sugar. Pour over biscuits and nuts. Bake at 350° for 30 minutes. Turn out of pan immediately.
Sift sugar, salt and cocoa together. Cream butter until soft; add part of sugar mixture gradually, beating thoroughly. Add remaining sugar mixture alternately with warm coffee, beating well after each addition. Add vanilla. Makes enough frosting to cover tops of 2 (9-inch) layers.
Peel and mash avocados; add lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasonings. Cover large shallow platter with foil; layer on bean dip, then avocado mixture and sour cream mixture. Sprinkle onions, tomatoes and olives; top with shredded cheese. Chill about 3 hours before serving.
Preheat oven to 350°. Spray jelly roll pan with cooking spray. Put all ingredients in food processor and blend until mixture resembles fine crumbs. Press firmly into prepared pan. Bake for 20 to 23 minutes, until golden brown. Top with filling and finish baking.
Combine all ingredients in a saucepan. Cook over low heat, stirring, until thickened. Serve over hot biscuits.
Mix potato and sugar. Stir in coconut, vanilla and salt. Blend well. Press into large pan so candy will be 1/2 inch thick. Melt chocolate over hot water. Pour over candy. Cool and cut into pieces.
Melt 1/2 stick margarine in pan. Mix all ingredients and pour in pan. Cook in 375° oven approximately 30 minutes or until golden brown.
Make in a 10 to 12-cup electric percolator. Put spices into basket. Put liquid into the pot. Let percolate until hot. Pour into heatproof cups or mugs. Makes 1 1/2 quarts.
Peel potatoes and slice. Cook potatoes with vegetable cubes and milk on medium heat until tender. Add Parmesan cheese, salt and pepper. Sprinkle with spring onions before serving.
Mix with electric mixer the milk, lemon juice and egg yolks. Pour into pie shell. Whip egg white until stiff. Add 1/4 cup sugar. Beat until well mixed. Top pie with egg white mix and brown in oven. Allow to set overnight in refrigerator before serving.
Cook first 5 ingredients in a heavy saucepan until almost done. Cool slightly then add eggs and cheese. Put in an oiled casserole and bake in a 300° oven for 25 to 30 minutes.
Bring to a boil margarine, cocoa and water. Pour over flour and sugar. Add eggs, soda, buttermilk and vanilla. Bake 20 minutes at 400°.
Mix all ingredients. Shape into ball and roll in 1 cup of chopped pecans. This can be frozen for later use.
Arrange chicken in lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices. Combine soup and wine. Spoon evenly over chicken. Sprinkle stuffing mix around the chicken. Drizzle oleo over crumbs. Bake at 350° for 45 to 55 minutes.
Heat oven to 375°. In a blender, place oatmeal, Parmesan cheese, salt, paprika and pepper. Cover and blend about 1 minute or until thoroughly mixed. In shallow dish, place oatmeal mixture. In separate shallow dish, mix garlic and milk. Roll chicken pieces in oatmeal mixture, then dip in milk mixture and roll again in oatmeal. Place chicken in a large shallow baking pan; drizzle with margarine. Bake for about 1 hour or until fork can be inserted in chicken with ease. Garnish with parsley and cherry tomatoes. Makes 4 servings.
In a saute pan over medium heat, heat the olive oil. Add the garlic and cook for 2 minutes. Add the steamed broccoli and saute for 1 minute. Add chicken stock; raise the heat to high and cook until a lot of the liquid has evaporated, not all, stirring occasionally. Bring water to a boil while cooking broccoli and cook penne. Toss the pasta with broccoli sauce and season with pepper to taste. Add Romano cheese. Save some for serving. Toss again and serve.
Toss cheese and cracker crumbs together lightly in a bowl. Dip chicken in melted margarine, then roll in cracker and cheese mixture. Place in lightly greased casserole dish. Pour remaining butter over chicken. Sprinkle with parsley and bake for 1 hour at 350°.
Dissolve gelatin in cold water and hot water and let cool. Crush graham crackers. Put in bottom of 9 x 13-inch dish. Mix rest of ingredients and put in dish. Put jello on top of ingredients and put in refrigerator until ready to serve.
Mix all together. Spoon into muffin pan. Dough will be sort of sticky. Cook 20 minutes on 350°.
Mix all ingredients together in large pot and simmer for 3 to 4 hours. Makes a lot!
Mix and put in square Pyrex cake pan or a round casserole. Mix 1 cup brown sugar and 2 cups hot water and pour over the batter. Bake 30 minutes at 350°. This makes its own sauce. Serve warm or cold.
Lightly sprinkle 1/2 c. pecans over bottom of greased 9 x 13 pan (or 2 round cake pans). Place frozen rolls at random on top of nuts. Pour melted butter over rolls. Make a mixture of brown sugar, 1/2 c. pecans, and dry pudding. Sprinkle over rolls. Cover pan or pans with a tea towel and let set overnight. Bake at 350° for 30 min. Turn over onto plate.
Cook onion and celery in butter until tender. Blend in peanut butter. Dissolve bouillon cubes in water; add to peanut butter mixture gradually, blending well after each addition. Stir in lemon juice; heat to serving temperature.
Beat together first 6 ingredients. Mix and beat all remaining ingredients. Bake at 350° for about 40 minutes.
Finely chop mushrooms, then combine with lemon juice. Melt butter in large skillet. Add shallots and saute. Add mushrooms, bay leaf and thyme. Cook, stirring frequently, until liquid completely evaporates.
Grate cabbage, pepper, carrots and celery. Boil vinegar, water, sugar and celery seed until dissolved. Cool and stir through cabbage mixture. Freeze.
Simmer sugar and water until sugar is dissolved. Cool and pour over raspberries in a wide-mouth gallon jar. Add liquor. Cover loosely and set in a cool, dark place for 3 months. Strain out raspberries and strain again through several layers of cheesecloth. Pour into clean quart bottles.
In casserole dish place pork chops; cover meat with lemon slices, onion rings, salt and pepper. Pour tomato juice over mixture. Dot with butter. Cover and bake in a 350° oven for 1 1/2 hours.
Combine first 8 ingredients until shortening melts. Then let cool until temperature is right for yeast. Add whole wheat flour and sprinkle yeast on top of flour, then stir. Add all-purpose flour until moderately stiff. Turn out onto floured area and knead 5 to 7 minutes. Place in greased bowl and let rise for 1 hour. Punch down and divide into thirds. Let rest 10 minutes. Put into greased 8 1/2 x 4 1/2-inch pans. Cover and let rise 35 to 45 minutes. Bake at 375° for 30 to 35 minutes.
Sift together flour, baking powder and sugar. Mix together until well blended. Drop by slightly heaped 1/4 teaspoonful 4-inches apart onto ungreased cookie sheet. (Only bake about 6 to 8 at a time.) Bake at 375° for 4 to 6 minutes until lightly browned. Let stand a few seconds then remove from pan. Makes 4 dozen.
Melt oleo in baking pan (9 x 13-inch). Add cracker crumbs, chips and nuts. Pour milk evenly over the top. Bake 25 minutes. Do not bake longer; they are done! Cool and cut in squares.
Thoroughly cream margarine and sugars. Add eggs and beat well. Add dry ingredients and mix well. Fold in nuts and dates. Roll into balls and press down with fork. Bake at 350° for 10 minutes.
Dissolve jello in 1 cup hot water. Add milk and cream cheese (room temperature). Add pineapple and rest of ingredients. Chill several hours to congeal.
Beat. After the first mixture (the crust) is baked and removed from the oven, pour the lemon mixture over and bake at 350° for 20 minutes, or until it seems solid. Cool until lukewarm and sprinkle with powdered sugar, if desired. Cut into squares to serve. Very rich; very delicious!
Saute onions in butter; add pepper. Cook until lightly browned. Sprinkle onions with flour; cook 1 minute, stirring constantly. Add beef broth and simmer 30 minutes. Taste and add salt to taste. Place soup in individual ovenproof dishes. Place toast on top and sprinkle with cheese. Place under broiler or in 400° oven until cheese is melted. Serves 6.
Melt cheese and margarine in top of double boiler. Sift cocoa and sugar together until smooth (at least 6 times). Mix into melted cheese mixture. Blend with wooden spoon. Add nuts and vanilla. Mix well. Press into lightly buttered 9 x 13-inch pans. Let set. Makes 7 pounds.
Prepare stuffing according to "in bird" directions. Mix hamburger and milk together well. Make a meatball and flatten it on a plate so it is about 6 inches in diameter. Put a ball of stuffing in the middle and mold the hamburger around it so it looks like a huge meatball. Top each meatball with a generous spoonful of mushroom soup right out of the can (use the entire can). Bake at 350° for 1 hour. Makes its own gravy.
Saute onion and peppers in margarine. Mix all ingredients and put in greased casserole. Sprinkle with paprika and bake at 350° for 30 to 45 minutes.
In a skillet, brown meat and onion. Season with salt and pepper. Place in a greased 1 1/2 to 2-quart casserole dish. Top with potatoes. Combine soup and milk or water. Pour over potatoes. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes. Yield: 2 to 3 servings.
Mix all but marshmallow cream; put in floured pan. Bake at 350° for 35 minutes. While cake is baking, set marshmallow cream in hot water until cake is done. Spread over hot cake.
Brown lightly the meat, onion and bell pepper. Add pork and beans, ketchup, brown sugar, mustard and Worcestershire sauce. Put this in a baking dish. Place strips of bacon on top and bake at 350° for 1 hour.
Oil a 1 1/2-quart mold. Place the gelatin and water in a small saucepan; stir over low heat until the gelatin is dissolved, 3 to 5 minutes. Set aside to cool.
Cream together and knead until smooth. Add food coloring, if desired, and knead until mixture is an even color. Form cherry size balls and roll in sugar. Flatten with a fork or place in mold. Let stand overnight. Makes 3 dozen.
Heat oven to 250°. Combine cereal and pecans in a 9 x 13-inch pan; set aside. Combine corn syrup, brown sugar and margarine in a 2-cup microwavable bowl. Microwave at High 1 1/2 minutes; stir. Microwave at High 1/2 to 1 1/2 minutes, or until boiling. Stir in vanilla and baking soda; pour over cereal mixture. Stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet to cool; break into pieces. Makes 10 cups.
Brown sausage and drain. Drain hominy. Mix all ingredients in a casserole bowl, except cheese. Dot cheese on top. Place in oven at 300° for about 20 minutes.	All ingredients are cooked, but should be bubbly hot. Onions should cook in the 20 minutes.
Cook egg noodles. While cooking, mix cheese, mushroom soup and tuna. Drain noodles and mix with cheese, mushroom soup and tuna mixture. Pour into 8 x 8 baking dish. Cover with potato chips. Bake at 300° until hot and bubbling.
In greased pan, arrange raw rice and then chicken pieces. In bowl, combine chicken soup, onion soup and water. Pour over chicken and bake uncovered for about 2 hours in 350° oven.
Mix all ingredients together in a jar while frying pork chops. Turn heat low and pour over chops; simmer as glaze.
Mix ingredients together until you have a soft dough. Use dough and fill 2 large pie tins. Bake in medium oven (350°) until done.
Melt cheese and butter in double boiler or microwave. Stir well after melted. While cheese and butter are melting, sift sugar and cocoa. Pour cheese mixture over sugar and cocoa. Add vanilla. Stir well. Press into buttered casserole dish. Chill until set.
Pan broil bacon, cut into 1/2-inch squares until half done. Saute onions until lightly browned. Stir in tomatoes, salt and pepper. Place wieners on top. Cover and simmer 30 minutes. Uncover and boil hard 8 to 10 minutes.
Sift first 4 ingredients together. Combine walnuts, raisins and cherries. Beat until light the shortening, sugar and eggs. Add applesauce. Blend well. Add sifted dry ingredients, mixing well. Stir in cherries, nuts and raisins. Put in greased angel food cake pan and bake at 325° for 1 hour.
Brown hamburger and drain. Place meat in bottom of a 2-quart casserole. Next, add the green beans. Pour the mushroom soup over the beans and hamburger. Spread the mashed potatoes over the top. Cover the casserole and bake at 400° for 45 minutes.
Grease 2 large cookie sheets; sprinkle with cornmeal. Lightly spoon flour into measuring cup; level off. In large bowl, combine 3 cups flour, salt, sugar and yeast. In small saucepan, heat 2 cups water and shortening until very warm (120° to 130°). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in 1 1/2 to 2 1/4 cups flour to form a stiff dough.
Preheat oven to 350°. Lightly grease or coat with nonstick cooking spray a 9 x 13-inch pan.
Combine the first 5 ingredients in a medium bowl. Make a well in center of mixture. Combine orange juice, water, oil, vinegar and vanilla. Add to dry ingredients, stirring just until moistened. Fold in chocolate morsels. Spoon into foil or paper lined muffin pans, filling 2/3 full. Bake at 375° for 12 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately. Cool on a wire rack. Sprinkle with powdered sugar. Makes 1 dozen. Contains about 153 calories each. Preparation time: 30 minutes.
Drain, debone and flake salmon. Combine with cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix thoroughly. Chill for several hours. Shape mixture into a ball and roll in nuts and parsley. Serve with crackers.
Cut bacon strips in thirds; wrap around chestnuts and secure with toothpick. (May need to cut chestnuts in half.) Bake at 350° for 30 minutes. Drain oil. Prepare mixture (sugar, catsup and lemon juice). Pour over chestnuts and bake for 30 to 45 minutes at 350°.
Mix pudding, milk, Eagle Brand and water. Stir in Cool Whip. Layer in dish in this order: wafers, bananas and filling. You may wish to top it with Cool Whip.
Combine shortening, salt, soda and peanut butter; mix well. Add white, then brown sugar. Cream well. Add beaten eggs; mix well. Add flour and mix again. Drop by the teaspoonful onto a greased cookie sheet. Press with a floured fork. Bake at 325° for 15 to 20 minutes. Yields 3 dozen.
Butter 9 x 13-inch pan. Remove crusts from bread. Butter bread slices and line bottom of pan. Fry or microwave bacon; crumble over bread. Sprinkle cheese over bacon. Mix thoroughly mustard, milk and eggs. Pour over bread, bacon and cheese. Cover pan and refrigerate at least 8 hours or overnight. Bake at 400° for 20 to 25 minutes. Yields 8 servings.
In 2-quart casserole, layer tamales, onions, Ranch Style beans, then tamales, onions, corn chips (crushed) and chili beans. Sprinkle with grated cheese over top. Bake at 350° for 30 minutes. Add more cheese and let it start to melt.
Mix all ingredients together and cook on top of stove until thick, stirring constantly. Pour into well-greased baking pan and bake at 425° for 35 minutes or until golden brown. Really best if baked in a large black iron frying pan.
Mix flour, salt, pepper, oil and steak. Rub flour mixture into meat well. Brown in Dutch oven or kettle. Add beer, broth, onions, garlic, bay leaf and thyme. Bring to boiling; cover and simmer over low heat 2 1/2 to 3 hours until tender.
Mix together all ingredients, except Kisses, on lowest speed. Shape dough into balls. Roll in sugar and place on ungreased cookie sheet. Bake at 375° for 10 minutes. Top each cookie with a candy Kiss immediately when taken out of oven.
Cook onions, celery and green pepper in hot fat until brown. Stir in flour, salt, pepper, tomatoes and water; cook until slightly thick, stirring frequently. Add cooked, cleaned shrimp. Serve over hot cooked rice. Serves 6.
Mix sugar, milk, cocoa, and butter in large pan on stove. Bring to a boil. Boil long enough to dissolve sugar and cocoa. Be sure to mix well. Remove from heat and add oatmeal, peanut butter, and vanilla flavoring. Stir well. When thoroughly mixed, place by spoonfuls on a waxed paper or nonstick cookie sheet and place in refrigerator to cool.
Mix well until moistened. Cool and knead on floured board. Store in covered container. Makes 1 1/2 cups.
Combine strawberries and 1 1/2 cups sugar in a heavy saucepan and bring to a boil; stir constantly. Boil, uncovered, for 10 minutes. Add remaining sugar and boil 15 minutes, stirring frequently, until the mixture reaches 221° on a candy thermometer. Skim foam. Cool. Cover and allow to stand at room temperature for 24 hours; stir occasionally. Spoon into clean jars and refrigerate. Yields 3 half pints.
Combine sweet	potatoes with next 8 ingredients. Add 1/4 cup peanuts, finely chopped. Place in a 2 quart casserole and bake at 400° for 25 minutes. Combine coconut, brown sugar and remaining peanuts (1/2 cup). Sprinkle over top of sweet potato mixture and bake approximately 10 minutes longer, or until lightly browned. Makes about 6 to 8 servings.
Rinse and drain vegetables well. Heat sugar, vinegar, oil and celery seed together. Pour over vegetables (including peppers and onions), combine and chill overnight.
In a small saucepan, whisk together the brown sugar and the cornstarch and add the wine and broth, whisking until the mixture is smooth. Add the vinegar, cranberries, tarragon and salt to taste. Simmer the sauce, stirring occasionally, for 15 minutes. Stir in the minced parsley and simmer the sauce for 1 minute more. Serve either with the meat or cover meat with sauce and then cook (grilled is excellent) or pan-fry pork with sauce covering the meat. Makes 1 1/4 cups.
Brown chicken and ham in oil. Add other ingredients. Cook until rice is done. Serves 4.
Sprinkle 1/4 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Pour syrup into 6 (6 ounce) custard cups; let cool. Combine milks in medium saucepan or heat in microwave until bubbles form. Combine egg substitute, 1/4 cup sugar, salt and almond extract; beat well and gradually stir about 1 cup hot milk into egg mixture; add to remaining milk and pour mixture into custard cups. Cover with aluminum foil and place cups in a shallow pan of hot water. Bake at 325° for about 40 minutes or until done.
Mix cake mix, eggs, oil, buttermilk, cocoa and baking soda. Add food coloring to batter. Bake in greased and floured pan at 350° until done. For a very moist cake, don't overbake or brown. Let cake cool.
In a 2-quart saucepan over medium high heat cook bacon until crisp. Add garlic, coriander and cumin. Cook 1 minute, stirring constantly.
Mix together peaches, sugar and flavoring. Put margarine in baking pan in 350° oven to melt.
Mix cereal, sugar, flour, baking soda and salt in a large bowl. Add beaten eggs, oil and buttermilk. Mix well. Store in refrigerator in covered container.
Mix together and put into pie plate. Sprinkle cheese on top. Put under broiler until bubbly. Makes 2 cups.
Mix cake mix, oil, eggs and oranges until blended. Pour into two round 9-inch cake pans or 3 square pans which have been greased. Bake at 350° for 25 minutes. Cool and ice.
Follow the recipe for meatballs. Shape mixture into a loaf and place on a buttered baking dish. Brush with beaten egg and sprinkle with bread crumbs. Bake at 350° for 30 to 45 minutes. Baste the loaf occasionally. Add a little water if necessary.
Bring juice, water and sugar to boil. Add Clear Jell to water and stir well. Then add to juice. Cook 10 minutes. Remove, then add jello, butter, salt and apricots. Cut apricots in smaller slices if slices are too big.
Tear angel food cake in bite size pieces and put in large casserole. Dissolve jello in boiling water. Add all other ingredients, stir until well mixed. Pour over cake. Chill well.
Place ground nuts in a bowl. Add butter or margarine, then sugar. Make a paste with this mixture so that it is of spreading consistency. Add flavoring; mix well. If the mixture is still too thick, add a little water, a tablespoon at a time, until the desired consistency is reached (spreading almost like peanut butter). Set aside.
Mix together, but do not beat. Use jelly roll pan. Bake in 350° oven 20 minutes. Frost with cream cheese frosting.
Mix in a large bowl the flour, soda and salt together. Mix well. Add the remaining ingredients except chocolate kisses. Mix at medium speed with electric mixer until well combined, scraping bowl occasionally. Chill dough for 30 minutes.
Step 1: Dissolve Jell-O in hot water. Add cold water, vinegar, mayonnaise, salt and pepper. Blend well with rotary beater. Pour into freezing tray.