HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, soda and salt. Beat eggs, milk and melted butter just until blended and add to flour mixture. Beat until smooth. Using a 1/4 or 1/2 measuring cup, drop batter on hot, lightly greased griddle. Bake. Brush with melted butter and serve immediately. Makes 11 to 12 (5 1/2-inch) pancakes.
Cook and drain 8 ounces lasagna noodles. Brown ground beef, onion and garlic salt together. Drain. Add tomato paste, tomatoes, salt, pepper and oregano. Simmer uncovered for 20 minutes. Layer noodles, meat and cheese. Make sure cheese is last layer. Bake at 350° for 30 minutes.
Mix first 4 ingredients like pie crust. Divide and roll into 2 long strips on cookie sheet. Pat to 1/4-inch thick. Bring to boil 1/4 pound oleo and 1 cup water; add 1 cup flour. Remove from stove. While hot, add eggs, 1 at a time. Stir well after each addition. Add almond flavoring. Spread over pastry to 1/4-inch from edge. Bake in a 425° oven for 30 minutes. Cool.
Cook hash browns according to directions on package. Mix hash browns and next 6 ingredients. Place in a 13 x 9-inch buttered casserole. Top with crushed corn flakes; dot with butter. Bake at 350° for 30 minutes.
Bring sugar and vinegar to a boil and then cool. Pour cooled mixture over the cabbage, onion and pepper. Refrigerate. Can be kept several days.
Cut chicken into small pieces (bite-size). Cut grapes in half. Add mayonnaise for desired consistency. Grapes should be one-third amount of chicken. Add curry powder to taste (sprinkle first). Decorate with slivered almonds. Serve on lettuce or use for appetizer on cocktail breads.
Combine vegetables and stir in vinegar mixture. Cover and chill at least 8 hours, stirring occasionally.
Bring water to boil in large saucepan. Add rice. Cover and cook until tender. Drain rice, rinse with cold water and set aside. Place 1 quart of milk, sugar, salt and raisins in double boiler and heat slowly. Blend cornstarch with remaining half cup of milk. Beat eggs until light. Add vanilla to eggs, then stir into cornstarch mixture. Slowly add cornstarch mixture to milk mixture in double boiler, cooking and stirring until mixture coats on spoon. Remove from heat and fold in rice. Chill.
Mix hamburger, sausage, eggs, onion, ketchup, salt and pepper together. Add oats a little at a time. May add more than 3 cups. Divide in 1/2 to make 2 loaves. Put ketchup on top of loaves. Bake in a 350° oven for 2 1/2 hours.
Spray loaf pans with Pam oil spray. Combine eggs, oil, sugar, zucchini and vanilla; set aside. Combine other ingredients. Add to zucchini mixture; stir. Pour in pans. Bake at 325° for 1 hour.
Heat fat; add onions. Stir. Lower heat until onions are brown. Add remaining onions and celery. Add pepper and butter. Cook 5 minutes. Add hot sauce, thyme, basil and 1/2 cup stock. Cover. Cook over medium heat 5 minutes. Add tomatoes; stir. Lower heat. Simmer 10 minutes. Stir in tomato sauce; simmer 5 minutes. Add remaining stock and sugar; stir. Simmer 15 minutes. Add shrimp. Turn off heat. Let stand 15 minutes. Serve.
Place all ingredients in the food processor and blend until very small chunks of vegetables remain. You may have to scrape the sides of the bowl a few times to get all of it chopped.
Mix ingredients as listed. Pour into greased pie pan. Bake for 45 minutes at 350°.
Cream shortening. Add sugar and eggs. Sift dry ingredients together. Alternately add milk and dry ingredients to shortening mixture. Add vanilla and bananas. Bake for 1 hour in loaf pan at 350°.
Make macaroni and cheese ad directed on the box. Put in a casserole bowl and add tuna, peas and cream of mushroom soup. Sprinkle crackers over top and bake at 350° for 30 minutes.
Beat cream cheese until fluffy. Stir in remaining ingredients, except vegetables. Serve with fresh vegetables.
Mix in a bowl the sugar, milk and flour. Pour peaches over. Melt butter in dish, then pour into dish over the butter. Bake in oven at 350° for about 30 minutes, or until brown.
Cook broccoli; drain. Arrange in 3-quart Pyrex baking dish. After cooking and deboning chicken, break chicken into large chunks and place on top of broccoli. Mix undiluted soup, mayo, lemon juice and curry powder. Pour over chicken. Sprinkle with grated cheese. Top with bread crumbs, tossed in butter. Bake at 350° for 30 minutes. Serves 8 to 10.
Mix together the cake mix, eggs, oil and mandarin oranges with the juice and bake as instructed on cake mix box. Bake at 350°.
Cream butter and sugar. Add flour, baking powder and salt. Add peanut butter and 2/3 cup milk. Mix until damp. Beat 2 minutes at low speed. Add 1/3 cup milk, eggs and vanilla. Beat 2 minutes. Pour into greased cake pan. Bake at 375° for 25 minutes. Cool and frost with Chocolate Peanut Butter Frosting.
Wash lentils under running water. Put them in a cooking pan with just one cup of water and bring them to boil over high heat, 5-7 minutes. Lower heat and cook, covered for 15-20 minutes or until water is absorbed.
Put peanut butter in a big bowl and mash with a spoon. Add the maple syrup and stir. Put in the sugar a little at a time and keep stirring. When you cannot stir any more, use your hands. Squeeze and pound the candy until smooth. Now pour in the granola. Mix it into the candy with your hands. Break off little of candy. Make each one into a small ball about the size of a marble. Put the candy in the refrigerator. Leave it there for at least an hour. Now your candy is cold and crunchy.
Butter a 13 x 9 x 2-inch casserole dish. Mix the ingredients and pour into the dish. Melt 1/4 cup butter and mix with 1/2 cup bread crumbs. Sprinkle on top of casserole. Bake at 350° for 45 minutes to 1 hour.
Mix soup and milk together. Mix chicken, broccoli, 1 cup of the cheese and 1/3 to 1/2 of the milk mixture. (Use enough soup mixture in the above ingredients to keep it moistened good.) Spoon mixture into each tortilla. Roll up and place in greased oblong casserole dish (size of dish depends on if using small or large tortillas). Pour rest of milk/soup mixture over all the roll-ups. Top with Cheddar cheese. Bake at 350° until bubbly. Top with onion rings and return to oven to be browned. (Can be prepared ahead and frozen, baking at a later date. Allow a little more time for baking when coming right from the freezer. Add onion rings after it is hot and bubbly....brown.)
Melt butter, then add brown sugar. Add eggs, flour, vanilla and nuts. Mix and put mixture into oblong pan. Bake at 350° for 30 minutes. Remove and let partially cool. Cut into squares.
Beat together eggs, sugar and cooking oil. In another bowl sift together all dry ingredients. Add flour mixture alternately with pumpkin to beaten mixture. Bake 25 to 30 minutes in 350° oven. See cream cheese frosting recipe.
Unroll and separate crescent rolls into 8 rectangular shapes. Press the diagonal cut in each sheet to seal the dough. Spread each sheet with 1/4 teaspoon mustard (more or less to taste). Lay a piece of ham on top; sprinkle with grated cheese. Roll up jelly roll fashion. Roll in sesame seed. (If time allows, place on a plate and refrigerate for a few minutes, makes them easier to cut.) Slice in 1-inch pieces. Place on greased cookie sheet and bake at 375° for 10 to 15 minutes. Serve warm. Makes about 4 dozen.
Slice pound cake into 7 layers while cake is cool from the refrigerator. Melt chocolate bits and stir in sour cream. Evenly frost all layers, including top layer. Top with sauteed almonds, pressing lightly so they will not fall off when cake is sliced. Refrigerate.
Mix at room temperature. Chill. Roll into ball, then in chopped nuts. Can be frozen.
Boil the chicken breasts in large pot filled with water, 1/4 teaspoon salt, celery, carrots and onion. Remove the chicken from the pot, saving the liquid, celery, carrots and onion. Remove the chicken from the bone and break into bite size pieces. Return the chicken meat to the pot. Add 1 can chicken broth and pepper. Bring to a rolling boil. Mix the Bisquick and milk in a large bowl. Roll out onto floured surface to about 1/2 inch thickness. Using your hands, form 1 inch balls from Bisquick dough. Drop into boiling broth. Cook, uncovered, at gentle boil for 20 minutes. Check dumplings for doneness.
Mix all but pecans together. Add to pecans. Spread on baking sheet. Bake at 300° for about 20 minutes, stirring after 10 minutes. Drain on paper towel. Cool.
Grease 9 x 13-inch pan. Line 1 package rolls on bottom. Beat cream cheese; add yolk, sugar and vanilla. Mix well. Put other crescent rolls on top and press edges together. Beat egg white and brush on top of rolls. Sprinkle with cinnamon and sugar. Bake 30 to 35 minutes at 350°.
Mix brown sugar, flour and chopped nuts together in a large bowl. Stir in melted butter and mix with your hands until light and crumbly. Remove 1 cup of the mixture to be used later as topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350° or about 12 to 15 minutes.
Cream shortening and sugar; add molasses and egg. Beat well. Add sifted dry ingredients; mix well. Roll in small balls; dip into sugar. Place 2 inches apart on greased cookie sheet. Bake in 375° oven for 15 minutes. Makes 4 dozen.
Place nuts in buttered Bundt pan. Take each biscuit and cut into 4 pieces. Roll each 1/4 biscuit in cinnamon and sugar mixture; cover well. Place sugared dough in pan, placing layer of raisins after each can. When finished with all cans, melt 1 1/2 sticks butter and pour over top. Bake 35 to 40 minutes at 350°. Let stand for 5 to 10 minutes, then flip onto cake plate.
Mix jello as directed on box. Pour juices together and mix with jello mixture. Freeze. Remove from freezer about 1 1/2 hours before serving time. Allow to become slushy. Add ginger ale or Sprite.
Cook noodles as directed. Slice peppers in 1/2 and hollow out inside. Place hollow side down on a cookie sheet. Wipe olive oil on the outside of peppers and sprinkle with kosher salt. Broil until peppers turn black (approximately 15 minutes). Wipe skin off with a paper towel and thinly slice. In a pan, add diced onion, diced tomatoes, garlic and fennel seed. Add peppers and toss with cooked pasta and fresh basil. Serve with Parmesan cheese.
Soften cream cheese. Drain tuna. Mix all ingredients, except parsley, and form into a ball. Sprinkle with parsley and then place in refrigerator to cool. Serve with crackers. Ball can also be rolled in nuts. Makes 12 servings.
Melt oleo in dish. Mix sugar, flour, milk and vanilla flavor. Mix all together and pour in on top of melted oleo. Put 1 cup of blueberries on top (last). Bake at 325° for 35 to 40 minutes.
Mix applesauce and baking soda together. Mix cut up walnuts and raisins together with flour and set aside. Mix all the rest of the ingredients together with the applesauce mixture and raisin mixture. Pour into a tube pan and bake at 350° for 45 to 50 minutes.
Combine cream cheese and sugar; beat at medium speed until smooth. Add peanut butter and vanilla; beat well. Set aside. Beat whipping cream until soft peaks form; fold into peanut mixture. Spoon into crust. Sprinkle with peanuts and chill.
Mix butter, nuts, salt, vanilla and powdered sugar. Add flour. If too stiff, add a little more milk. Roll into fingers and bake at 350° for 10 to 15 minutes.
Blend Cool Whip, Eagle Brand milk and lemon juice; drain crushed pineapple. Mix to other ingredients. Put in graham cracker shell and chill for at least one hour.
Mix and roll in 4 rolls; put in refrigerator. Slice and bake on ungreased baking sheet at 375° for 10 minutes.
Mix all ingredients together. Form into roll. Let sit overnight in refrigerator. Slice and bake at 350° for 10 to 15 minutes.
Chop up all ingredients and mix together. Pour Italian dressing over all and mix well. Let set for a couple of hours and serve with tortilla chips.
Combine tomato sauce, water, oats, egg, onion, salt and pepper. Mix well. Add ground meats, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan. Drizzle ketchup over top. Bake 1 hour at 350°. Drain grease from pan. Let stand 5 minutes before cutting.
Mix together and pour in a 9-inch crust. Bake at 350° for 30 to 35 minutes.
Mix all together in bowl; stir. Leave Jell-O in powder form. Very good.
Mix margarine, sugar and eggs. Mix soda, salt and flour. Mix in oats and raisins. Drop dough by spoonfuls on baking pan. Leave room for cookies to spread. Bake at 375° for 10 to 12 minutes. Makes 4 dozen cookies.
Boil the potatoes and mash. Mix all other ingredients with the mashed potatoes, except almond slivers. Spoon into casserole dish (flat and shallow is best). Bake at 350° for 20 minutes. Add butter pats to top of casserole and sprinkle slivered almonds on top. Broil until bubbling. Serves about 8 people.
In large saucepan, combine water and bulgur. Bring to a boil; reduce heat and simmer, covered, 20 minutes or until water is absorbed and wheat is tender, but not mushy. Transfer to a bowl and refrigerate, uncovered, until cool. Add pecans, currants, parsley, olive oil, orange zest, can of mandarin oranges (or orange, cut up), salt and pepper to taste and orange juice to taste. Serves approximately 12 side dishes.
Shred cheese. Add pimiento, chopped bell pepper, salt, pepper and sugar. Add mayonnaise and stir. Use enough mayonnaise to mix and be able to spread on bread.
Boil chicken in water. Remove and cut up chicken in smaller pieces. Return chicken to water and add butter, soup, salt and pepper. Bring to a boil. Cut up one package of flour tortillas in long strips. Drop into boiling mixture. Boil for 5 minutes. Thicken with mixture of 5 tablespoons flour and cup of water. Easy, quick dinner. Serve with hot cornbread.
Melt butter in large saucepan; add sugar, corn syrup and water. Cook, stirring occasionally until it reaches 300° (hard crack). Quickly stir in nuts and spread out on cookie sheet. Cool, then spread with melted chocolate. Break into pieces after it cools.
Grease baking dish. Mix bread crumbs and Parmesan cheese. Put into a shallow dish. Dip chicken in eggs, then in bread crumb mixture. Arrange chicken in casserole dish. Drizzle with olive oil. Bake at 375° for 30 minutes. Sprinkle with Mozzarella. Bake until cheese is melted. Prepare linguine as directed on package; drain. Toss linguine with sauce. Top with chicken.
Mix sugar and oleo. Add egg, sour cream and vanilla. Mix well. Stir in dry ingredients. Chill dough until firm. Roll a teaspoon of dough on a floured board and make a figure "8". Bake at 350° until brown on bottom.
In a frying pan, melt butter. Add potatoes, onion, 1/4 teaspoon red pepper and garlic powder. Saute until tender, then add bread crumbs. In a shallow dish, put oil and garlic cloves. Pound cutlets and add a couple of tablespoons of stuffing. Roll and place, flap down, in baking dish. Add cooking sherry, water and 1/4 teaspoon of red pepper. Cover with foil for 40 minutes. Remove foil and bake for 20 minutes in 350° oven. Cook time: 1 hour.
Mix thoroughly and bake in an iron skillet at 450° until brown, approximately 25 to 30 minutes.
Blend first four ingredients and 1 teaspoon salt. Stir 10 cups of water in apples. Cook and stir until thickened and bubbly. Add lemon juice and coloring. Put in pint jars and boil in bath water 15 minutes; quart jars for 20 minutes. Makes 6 quarts.
Preheat oven to 375°. Heat butter in ovenproof casserole, add eggplant. Sprinkle occasionally with salt and pepper while cooking until soft, not mushy.
Add garlic powder or crushed cloves to olive oil. Heat lightly and let sit. Hand shred chicken breast. Slice mushrooms and onions. Chop sun-dried tomatoes into small pieces. Use about 2 tablespoons of olive oil mixture to lightly saute mushrooms and chicken. Brush oil/garlic mixture onto pizza bread crust. Don't overdo it; brush lightly. Remove excess oil with a paper towel if it pools on bread crust.
Saute onion in butter, blend in flour and seasonings. Gradually add milk, cook, stirring constantly until thickened. Add 1 1/2 c. cheese; stir until melted. Toss potatoes in cheese sauce. Reserving 1 cup of potatoes. Pour into 2 qt. casserole dish. Arrange ham and reserved potatoes on top of casserole, top with remaining cheese. Bake 350° for 30 minutes.
Cook eggs, sugar, vinegar and salt in a double boiler or thick pan until thick; whisk constantly. Cook and mix with softened cream cheese until well blended. Add remaining ingredients to your taste. Flavor improves if set overnight. Keep in fridge.
Saute onion in butter. Blend in flour, salt and pepper. Add sour cream. Cook until thickened, stirring constantly. Add green beans and pour into baking dish. Top with cheese. Bake at 350° for 20 minutes.
In a large mixing bowl, combine pudding mix and milk. Beat for 2 minutes or until well blended. Add the sour cream and 2/3 container of Cool Whip. Beat for another minute. To assemble the pudding, place a layer of vanilla wafers on the bottom of the container you plan to use. Can use a trifle bowl. Add a layer of sliced bananas, next a layer of pudding. Repeat with a layer of vanilla wafers, a layer of bananas, and a layer of pudding. The top layer should be pudding. If you like a lot of vanilla wafers, add another layer of them on the layer of pudding. Top with the remaining Cool Whip.
Cook oatmeal in water and set aside. Mix all other ingredients together. Pour in cooked oatmeal. Bake at 350° in a 9 x 13 pan until done.
Add beaten egg, salt and pepper to potatoes. Form in a ball around the marshmallows. Roll in flakes. Drop in piping hot Crisco until brown.
Mix flour and cocoa real good, then add eggs and milk. Cook over low heat, stirring constantly. When thick, remove from stove and add butter and vanilla. Pour in a baked pie crust.
Drain canned fruits. Mix with cottage cheese and whipped topping in bowl. Add jello. Mix and refrigerate 1 hour. Can be easily doubled.
Cook potatoes in boiling water to cover for 15 minutes or until tender. Drain and mash. Add green onion dip, cream cheese, butter, milk and garlic salt, beating at medium speed of electric mixer until smooth. Spoon potato mixture into a lightly greased 1 1/2-quart baking dish. Sprinkle with paprika, if desired. Bake at 350° for 30 minutes. Yields 6 servings.
Peel, wash and slice potatoes in baking dish. Beat eggs and milk together with salt and pepper; pour over potatoes. Grate cheese on top. Bake at 400° for 30 minutes or until brown around edges.
Prepare dinner as directed. Add remaining ingredients; mix lightly. Heat thoroughly. Makes 4 to 6 servings.
Cook and drain spaghetti. Put remaining ingredients in a large bowl. Add spaghetti. Toss. Chill at least 1 hour before serving.
Slice up cucumbers; put into containers. Bring remaining ingredients to a boil; let cool. Pour mixture over cucumbers. Will keep for 1 year.
In large saucepan cook onion and green pepper in 2 tablespoons butter until tender. Combine onion mixture in bowl with chicken and peppers; set aside.
Mix all but 1/2 cup cheese together; spread into a greased 9 x 13-inch pan. Sprinkle with remaining cheese on top. Bake at 325° for 45 minutes or until bubbly.
Mix sugar and lemon juice. Add whipping cream and lemon extract. Add grated lemon rind. Add enough milk to fill up to fill line of ice cream freezer.
Preheat oven to 350°. In a large bowl, stir together fruit, cinnamon, tapioca, shortening and concentrate; allow mixture to sit for 10 minutes. Pour mixture into pie shell; put on top crust. Bake 1 hour or until top crust is golden.
In large bowl, mix ingredients together. Pour into large casserole dish. Top with 1/2 box of crushed cheese bits cracker crumbs and 1 stick melted margarine. Bake at 350° for 30 minutes.
Combine all ingredients in blender, except noodles. Blend. Cook fettucine according to package directions. Put on warm plate and toss with sauce.
Bring cream and milk to the boiling point. Remove from heat and add butter. Let cool. Beat each egg separately. Combine with sugar and salt. Add cream mixture. Stir in corn. Pour into a greased casserole and bake at 375° for 45 minutes or until firm.
Let meat stand out until room temperature. Preheat oven to 375°. Place roast fat side up in a shallow baking pan. Sprinkle with salt, pepper and garlic to taste. Do not cover. Roast meat 1 hour; turn off oven and do not open oven door. Thirty minutes before serving, turn oven on 375° again. Carve in thin slices.
Mix all ingredients. Pour into 2 loaf pans. Bake at 350° for 1 hour.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables; reserve.
Cream cooked pumpkin, sugar and lard. Add sifted ingredients and blend. Bake at 375° for 10 minutes or until light brown. Frost (if you desire) with 10x sugar and maple flavoring.
Combine softened cream cheese and Cheddar cheese mixing until well blended. Add remaining ingredients except nuts. Mix well and chill. Shape into ball; roll in nuts. Serve with crackers.
Brown meat and add all ingredients, except rice. Bring to a full boil. Add rice; reduce heat and cover. Simmer for approximately 20 minutes.
Cream the margarine and sugar. Add eggs, one at a time, mixing well. Add vanilla and almond. Add flour and milk alternately. Pour in ungreased pan. (Do not preheat oven.) Start in cold oven. Bake at 325° for 1 hour and 15 minutes. Test. I use a tube pan.
Cream shortening, sugar, salt and eggs until light and soft. Mix and sift flour and baking powder. Add to the first mixture alternately with milk and vanilla, beating well. Grease cup cake tins or line with paper baking cups. Fill cups 3/4 full. Bake at 375 for 15 or 20 minutes. Yields 12 cup cakes.
Add all ingredients except crust and blueberries in a large mixing bowl, using a spoon to make sure it's all mixed in (no electric spoons). Mix everything until it's smooth. Then pour it in the graham cracker pie crust. Put the blueberries on top, then chill in the refrigerator for at least 7 hours or overnight.
Mix all ingredients except crackers together. Top with crushed crackers. Bake 45 to 50 minutes at 350°.
Cream sugar and cream cheese together. Add strawberries, pineapple, bananas, nuts and fold in Cool Whip. Pour into 9 x 12-inch pan. Freeze. Remove from freezer about 1/2 hour before serving.
Mix together cherry pie filling and crushed pineapple in a large bowl. Add Cool Whip, condensed milk, nuts and marshmallows all together and pour into a 9 x 13-inch casserole dish; chill.
Brown onions and beef. Add other ingredients and simmer for 15 minutes. Put in casserole dish, leaving space for cornbread topping.
Mix together the first 2 ingredients until smooth. Add rest of ingredients and cook until thick. Allow to cool. Combine apples, celery and nuts and pour some of the dressing on top. Stir and serve. Store balance of dressing in tightly covered container and keep refrigerated.
Boil beef until done and remove from broth. If you want to	remove	grease, you need to let broth get cold and grease will be on top for easy removal. Put broth in large kettle (10 quart) to make soup. Add cabbage , green beans, potatoes, celery, carrots, onions and lima beans.	Add V-8 juice and cook 1/2 hour or until vegetables begin to seem done. Add corn, peas and tomatoes last. Add water or beef bouillon as needed for flavor.	Cook another 1/2 hour and let stand for flavor. Add beef back in soup, if desired.
Heat oven to 350°. Pour stuffing mix into greased 2-quart baking dish. Add cheese, turkey and pepper. In a separate bowl, gradually stir milk into flour. Stir in eggs. Pour over stuffing mixture. Bake 50 minutes or until golden brown. Serves 4.
Have margarine and cheese at room temperature. Cream well with mixer. Add flour, salt and red pepper (cayenne) to taste; mix well. Add Rice Krispies last (by hand). Roll in wax paper (size of 50 cent piece). Let stand overnight in refrigerator. Cut in slices. Bake at 325° for 12 minutes. May drop by teaspoon onto cookie sheet.
Combine all ingredients. Heat to boiling, stirring occasionally. Simmer until thick. Serve over baking powder biscuits.