HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over oats. Let stand about 30 minutes. Cream oleo and both sugars and salt. Add eggs and vanilla. Mix dry ingredients with others, then add oats to mixture and bake 30 to 35 minutes. Add topping.
Salt and pepper a cut up chicken. Brown in oil until cooked. Drain off excess oil. In the same skillet, add chopped garlic and onion.
Spread peanut butter on one slice of bread. On ther other one, slice up part of the banana to cover up the bread. Put together and eat. "Num Num," says Cale and Kayla.
Preheat oven to 350°. Beat egg whites and sugar until very stiff. Add chocolate chips, vanilla and pecans. Drop by spoonfuls on cookie sheet. Turn oven off. Place in oven and leave overnight. Remove with spatula.
Mix ingredients in gallon container. Keep airtight. Put 3 tablespoons of mix in 1 cup hot water. Stir.
Sift together flour, baking powder, soda and salt. Cream oleo, brown sugar and sugar until fluffy. Add eggs and beat well. Blend in vanilla. Gradually add dry ingredients, then oats and chocolate. Drop by teaspoon on greased baking sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen.
Combine all ingredients. Beat or stir until smooth. Pour into deep pie pan. Bake at 350° for approximately 30 minutes, or until top is brown.
Preheat oven to 350°. Combine crumbs and shortening. Press firmly on bottom of 9-inch spring-form pan. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup of chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips over top. Bake 55 minutes or until center is set. Cool. Chill. Refrigerate leftovers.
Mix and sift flour, baking soda, spices and salt. Add butter, vanilla, egg and sweetener; beat until well blended. Stir in grated apples and nuts. Turn into well-greased 8-inch square pan. Bake at 375° for 40 to 50 minutes. Cut in squares to serve. Makes 9 servings.
Soften butter. Cream with sugar and eggs. Beat in dry ingredients. Stir in apples, nuts and raisins. Bake at 350° for 40 to 45 minutes. I usually use a 13 x 9-inch baking pan. Wonderful served warm with vanilla ice cream.
Tear spinach into large salad bowl. Crisp the bean sprouts by placing in refrigerator for a couple of hours. Add noodles, sprouts, water chestnuts and chopped eggs. Crumble bacon over all. Add desired amounts of dressing just before serving.
Blend flour, sugar and salt. Cut in lard. Beat egg. Add vinegar and water. Sprinkle over flour mixture. Blend with a fork. Makes 2 double crust pies.
Grease and flour a Bundt pan and add the 1/2 cup ground pecans. In a mixer, beat the remaining ingredients for 2 minutes. Bake at 325° for 50 to 60 minutes.
Peel eggplant and cut lengthwise in 1/2-inch slices. Sprinkle both sides of each slice lightly with salt (to prevent eggplants from soaking up too much oil while browning). Set aside.
Combine all ingredients, except oil. Blend in the oil, 1/4 cup at a time.
Set eggs and butter out to reach room temperature. Cream together butter and sugar. Beat in eggs and vanilla; add flour and cocoa. Pour into pie crust. Bake at 425° for 10 minutes, then 350° until set.
Brown meat, seasonings and onion in about 1 or 2 tablespoons Crisco. Add 1/2 cup water. Add in this order (do not stir): potatoes, carrots, green beans with liquid and tomatoes with the liquid. Cook at 15 pounds pressure for 18 minutes. Run water over cooker to lower pressure. Stir and serve at once.
Cream together sugar and shortening. Add eggs; mix. Sift together flour, salt and soda. Combine both mixtures, mixing well. Stir in nuts. Form dough into a roll. Cover with wax paper and refrigerate overnight. Slice thin and bake at 400° until brown. Makes 5 dozen.
In a 2-quart microwavable casserole, combine potatoes with the water. Cover and microwave on High 10 minutes or until potatoes are tender, stirring once. Add remaining ingredients. Stir well to combine. Cover and microwave on High 3 minutes or until apple is tender-crisp. Yields 4 servings.
Mix all ingredients together, except pepperoni and cheese. Refrigerate overnight. Add pepperoni and cheese before serving. Serves 8 to 10.
Heat milk to 90°; add sugar and yeast. Mix then add eggs, oil, salt and bread flour. Knead 10 minutes. Let rise for 1 hour. Divide into 24 balls. Cut each ball into 3 pieces. Put in oiled muffin pan. Let this rise for 1 hour. Bake at 400° for 12 to 14 minutes.
Mix first 4 ingredients until smooth and pour into graham crust. Bake at 375° for 20 minutes. While baking, mix sour cream, vanilla and 1 tablespoon sugar. Remove pie and pour over top. Bake 5 more minutes; chill.
Fry meat crisp, then fry onions in grease. Leave all grease and onions, then stir in shrimp and cook about 5 minutes. Stir in rice; let simmer about 10 more minutes.
Stew the chicken until done. Pick off the bones. Soak tortillas in chicken stock. Line baking dish: tortilla, chicken, chicken soup and mushroom soup. Sprinkle garlic salt and chili powder over the chicken. Sprinkle cheese over top. Spread Ro-Tel tomatoes on top. Bake at 350° for 30 minutes or until cheese is melted.
Melt shortening and chocolate together over hot water. Cool. Sift flour with baking powder and salt. Beat eggs until light; add sugar and then chocolate mixture. Blend. Add flour, vanilla and nuts. Mix well. Pour batter into a greased 8 x 8 x 2-inch pan. Bake in a moderate 350° oven for 30 to 35 minutes. Cool and cut into squares.
Boil chicken and remove meat from bone. Mix soup, sour cream, salt, pepper and sage. In casserole dish, layer cream sauce mixture, then chicken. Sprinkle crumbled crackers on each layer. Bake at 350° for 35 to 40 minutes.
Use no metal utensils! Do not refrigerate starter. A 3 pound margarine container will hold 5 cups of starter.
Mix cabbage, carrot, and bell pepper. Cover with salt. Make a syrup of vinegar, sugar, water, and celery seed. Boil for 1 minute. Cool to lukewarm and pour over cabbage. Stir and pack. Keeps indefinitely in the freezer.
Mix all ingredients in order and freeze in 8 x 8-inch dish. Thaw before serving. Can be refrozen. Keeps well.
Mix ingredients together. Pour a little batter into a funnel over hot oil. Fry until brown; sprinkle powdered sugar over each cake and serve.
Drain any liquid off of cottage cheese. In a bowl, combine cottage cheese and lemon juice. Set aside.
Combine all wet ingredients including cocoa, then add dry ingredients. Batter will be very wet. Bake at 350° for 35 to 45 minutes. Be sure center of cake is not wet when toothpick inserted.
Mix all ingredients together.	Spray a 9 x 13-inch pan with Pam and sprinkle with flour. Bake at 350° for 35 minutes.
In small bowl, combine beaten eggs, cream, salt and pepper to form batter. Preheat oven to 400°. Dip chicken in batter, then in flour (or crumbled corn flakes). Drop onto cookie sheet. Spray cookie sheet with Pam or cover with oil. Bake for 45 minutes to 1 hour or until done. Turn once so can brown on both sides.
In a 1 1/2-quart mixing bowl, combine flour, corn meal, sugar, baking powder, baking soda and salt. Add egg, milk and oil and stir just until all ingredients are moistened. Spoon batter into 8 (6 ounce) custard cups lined with cupcake papers.
Mix and drop by spoonful into hot oil. Fry until brown. Remove from fryer and drain.
Mix all ingredients but chicken in a bowl. Put cut up chicken in casserole and pour mixture over chicken. Bake at 325° for 3 hours.
Mix dry ingredients. Cream shortening, peanut butter and sugars. Add egg, milk and vanilla. Beat well. Blend dry ingredients gradually; mix thoroughly. Shape into round balls about 1-inch. Roll in sugar and place on cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place a chocolate kiss on each cookie by pressing down. Return to oven for a minute or two.
Separate onions into rings and cook in melted butter until glossy. Add consomme, water, Worcestershire sauce, salt or cube and pepper. Bring to boil. Cover tightly and cook over low heat for 15 minutes.
Measure 1 1/2 cups flour and remaining ingredients in a bowl. Blend on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Add remaining flour. Roll dough out to 3/8 inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into oil. Turn as they rise to the surface. Fry 2 or 3 minutes at 375° until golden brown. Remove and drain. Do not prick surface! Let cool and serve.
Place concentrate in a large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping and add food coloring (if desired), whipping until smooth. Freeze if necessary, until mixture will mound. Spoon into a pie crust. Freeze until firm, at least 4 hours. Store any leftover pie in freezer.
In a skillet, melt 2 tablespoons of the butter over low heat; add cream, the cognac and salt and pepper to taste. Bring mixture to a boil. Add morels; simmer and cover them for 10 minutes, keeping mixture warm. Prepare noodles; drain the pasta and toss it with the butter. Add the morel mixture and 1/2 cup of the Parmesan cheese.
Cook chicken until done. Remove chicken from bone. Tear it into small pieces. Mix dressing mix with the water and margarine. In a separate bowl, mix the 2 cans of soup. Put 1 layer chicken, 1 layer dressing mix and 1 layer soup. Repeat 3 times (if needed). Bake 1 hour at 350°.
Brown ground beef with onion and seasonings. Add tomato paste, sauce and water. Bring to a boil; simmer 10 minutes. This will be a thin mixture. In a 13 x 9-inch pan, spoon about 1 1/2 cups sauce, making a layer across the bottom of the pan, next layer of noodles (uncooked). Fill in any empty spaces with broken noodles, then sprinkle 1/3 of grated cheese over sauce. Make 3 layers of sauce, noodles and cheese on top. Cover with foil. Bake at 350° for 1 to 1 1/4 hours.
Grease and flour 11 x 2 1/2 x 7-inch pans. Cream together shortening, sugar and eggs; beat lightly. Sift flour with salt and baking powder. Blend in with additions of the milk. Pour into prepared pans and sprinkle with Crumbs.
Cook egg noodles according to package directions; drain. Combine cottage cheese, sour cream, chives, salt and pepper. Pour over egg noodles and stir to coat evenly. Bake in a covered casserole at 350° for 30 to 40 minutes. Can add additional sour cream to moisten.
Mix cream cheese, onion, chipped beef, horseradish and 1/2 of the chopped nuts. Form into ball and roll in the remaining nuts. Serve with crackers.
This delicate sweet dessert is famous at Mexican weddings or other festivities. A surprising treat for people who think Mexican food is always hot and spicy.
Fry bacon crisp; remove and chop. Add vegetables, except for tomatoes, to bacon drippings in pan and saute. Pour contents of pan (drippings and all) into Dutch oven. Add tomatoes, peas and bacon and heat well. Serve hot.
Beat cream cheese, steak sauce and curry powder together. Blend in chicken and celery plus 2 tablespoons of parsley. Shape into a 9-inch log. Wrap in plastic wrap and chill for 4 hours or overnight. Toss together remaining parsley and nuts. Coat the log. Serve with crackers.
Preheat oven to 375°. Cream and blend together the butter, sugars, eggs and vanilla. Sift together and stir in flour, baking soda and salt. Add chocolate chips and pecans. Drop the batter from a teaspoon onto a cookie sheet, leaving lots of room in between cookies. Bake for 10 minutes, or until the cookies are as brown as you wish.
Cook raisins in water until all water is gone. Set aside. Cream oleo, sugar and eggs. Add remaining ingredients. Add cooked raisins.
Cream shortening, sugar and eggs. Add chopped prunes and stir in sour cream. Sift together flour, soda, baking powder and spices and add to creamed mixture. Pour into 2 (8-inch) greased pans or a flat pan. Bake in moderate oven, 350°, for about 20 minutes or until done. Frost with Creamy Icing.
Mix mashed avocados and packaged guacamole dip seasoning according to package directions. Mix oil and vinegar (half and half). Layer the following on a dinner plate for each serving: tortilla chips, refried beans, guacamole, lettuce, peas, onion, tomato, green pepper, chicken and cheese. Sprinkle with oil and vinegar dressing and top with salsa.
Bread scallops in Shake 'N Bake. Lay on cookie sheet. Bake according to directions on package (about 20 minutes).
Shred cheese. Mix everything (very thick). Bake at 350° for 20 to 30 minutes, until it is bubbly and brown at edges. Serve hot.
Preheat oven to 325°. Grease and flour Bundt pan. In mixing bowl, combine all ingredients at medium speed; beat about 4 minutes. Pour batter into pan. Pound pan on counter a few times to get air out. Bake 60 minutes. Cool in pan for 30 minutes. Turn out and finish cooling. Dust with powdered sugar, if desired. Cut into slices and freeze, if you want.
Combine the flour, salt and beaten egg. Mix together with the fingers until mixture is crumbly. Drop these rivvels into the broth. Add corn and simmer for 10 or 15 minutes.
Whip eggs, milk, mustard and salt in blender. Butter rectangular Pyrex dish. Lay 8 to 9 slices of bread in bottom. (Fill in any empty spaces with bread so cheese will not contact dish.) Cover with 1/2 of the cheese. Lay 8 or 9 more slices of bread on top and spread remaining cheese over. Pour liquid mix over. Refrigerate for several hours or overnight. Can be frozen. Bake 1 1/4 hours in a 350° oven. Serve immediately.
In a bowl, mix together 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch. Cut chicken into bite size pieces. Stir into mixture to coat. Cover and refrigerate 30 minutes.
Combine 1/2 cup peanut butter and corn syrup in bowl. Mix well. Add cereal. Stir until coated. Press into pie plate. Beat cream cheese in mixer bowl until light and fluffy. Beat in powdered sugar and remaining 1 cup peanut butter. Fold in whipped topping. Spoon into pie plate. Freeze.
Mix cake according to directions on box. Butter a 9 x 13 inch pan. Put pecans and coconut in pan and pour cake over them. Melt and mix cream cheese, margarine and powdered sugar. Pour over cake mix and bake at 350° for 45-50 minutes.
Combine eggs, raisins and vanilla and let stand for 1 hour. (Very important secret of good cookies.) Thoroughly cream shortening and sugars together. Sift dry ingredients into mixture and mix well. Blend in egg mixture, oatmeal and nuts. Dough should be stiff.
In a large skillet, heat vegetable oil. Cook beef until done. Add mushrooms and broccoli. Saute with beef for 10 minutes or until broccoli is tender-crisp. In small bowl, combine soy sauce, lemon juice and cornstarch until smooth. Add this mixture to beef-vegetable mixture. Cook on medium heat until thickened. Fold in pimento. Serve over hot rice. Serves 4.
Roll bread to half its thickness. Spread with mayonnaise and Bleu cheese, mixed. Roll asparagus up, jelly roll fashion. Dip in melted butter and place seam side down in pan. Bake at 375° for 10 to 12 minutes or until crisp and brown. Cut into thirds.
Drain pineapple (reserve syrup); set aside. Pour water over walnuts; drain. Heat oil in skillet and stir-fry nuts until brown. Remove. Stir-fry chicken, garlic, onion and ginger until chicken turns white. Remove. Add broccoli; stir-fry until tender-crisp. Return nuts and chicken mixture. Add pineapple. Combine reserved syrup, cornstarch and soy sauce. Cook until thick and bubbly. Serve on rice.
Fry onion in 1/4 cup butter in saucepan until transparent. Add pine nuts and rice. Saute until light brown. Add currants, 1 tablespoon salt and water and a dash of pepper. Bring to a boil, then cover and simmer for 25 to 30 minutes or until all the water is absorbed. Add melted butter. Cool before using as a stuffing.
Layer ingredients as follows: pineapple, cherry pie filling, coconut, nuts. Sprinkle dry cake mix on top. Pour melted oleo over top. Bake at 350° for 40 to 50 minutes.
Stir together in mixing bowl the rolled oats, boiling water, shortening, molasses and salt. Cool to lukewarm. Combine, stirring to dissolve, the yeast and 1/2 cup warm water. Stir into lukewarm oatmeal mixture. Mix well. Add eggs and flour. Mix thoroughly; cover and let stand 15 minutes. Place dough in 2 greased 9 x 5 x 3-inch loaf pans and pat into loaf shape. Let rise in warm place until double (1 1/2 hours). Bake at 350° for 1 hour.
In punch bowl, place rum, pineapple juice, lemonade and orange juice. Let steep 1 hour. Before serving, add ginger ale. Decorate top with fruit slices.
Melt butter and brown sugar in heavy skillet and simmer a few minutes. Mix sugar, flour, eggs, fruit juice, salt and baking powder. Place pineapple rings in skillet. Place cherries in center of each pineapple ring. Pour cake batter over all. Place skillet in preheated 350° oven and bake for 30 to 40 minutes. Flip over onto large cake plate immediately out of oven.
*Choose to desired taste all or some of the following vegetables: cauliflower, broccoli, tomatoes, radishes, onions, celery, peppers, etc.
Stuffing: Roll or grind 16 round old fashioned "common" crackers into fine crumbs. Put in good sized bowl adding 1 can minced clams with the juice. Season with salt and pepper and moisten to proper consistency with sherry. Use a shallow pan covered with aluminum foil. Place the shrimp on the pan and with a spoon put stuffing on top of each shrimp. Bake at 450° to 500° oven for about 15 minutes. To preserve moisture, place a large lettuce leaf over the dressing.
Break cake in small bite size pieces. Mix cream cheese and sugar well. Add milk. Fold in Cool Whip and then fold in cake pieces. Put into 9 x 13-inch dish and press lightly. Cover with cherry pie filling or filling of choice.
Brown sausage, onion and celery. Add the rest of the ingredients and simmer until blended. Bake 1 hour at 350° and serve.
Shred crab and mix with mayonnaise and celery; chill. Serves 6.
Cook beef until browned; drain off grease. Stir in onion soup, tomato sauce and water. Bring to a boil and simmer 15 minutes. Meanwhile, cook lasagna noodles. Drain and let stand in cold water. In a 2-quart oblong dish, place half the meat sauce, then layer noodles and top with a layer of cheese. Repeat, ending with cheese. Bake at 400° for 5 minutes or until cheese is desired brownness.
Take graham cracker crust and spread peanut butter from 1/2 to 1-inch thick, according to your liking for peanut butter. Mix pudding per directions on box. Pour over peanut butter. Chill in the refrigerator 1/2 to 1 hour.
In saucepan combine first four ingredients. Bring to boil; reduce to medium heat for 2 1/2 minutes. Remove from heat; add vanilla. Mix in coconut and oatmeal and drop quickly from teaspoon on wax paper or tray and let cool. Makes 4 dozen.
Brown ground beef; drain all excess fat off meat. Pour in barbecue sauce and let simmer. Place biscuits into muffin tins. Spread out biscuit dough to cover muffin tin. Place meat sauce (approximately 2 large tablespoonfuls) into biscuit dough. Bake at 350° until brown. Place grated cheese on top of cups and place back into oven until cheese is melted.
In a large, heavy saucepan, brown chicken and pork. Remove and set aside. Add shallots, onions and garlic to pan and saute until tender. Stir in tomatillos, tomatoes, chicken broth, chiles, spices, chicken and pork. Simmer 1 1/2 to 2 hours. Serve in bowls and top with cheese. Good with either flour or corn tortillas.
Place tortillas on 2 large (9 x 13-inch) baking sheets. Lightly brush both sides of tortillas with oil. Bake tortillas at 400° for 3 minutes; remove from oven. Evenly spread salsa over all tortillas. Sprinkle turkey, tomato, cilantro, red pepper, olives and cheese evenly over salsa on each tortilla. Bake tortillas 12 minutes, rearranging baking sheets halfway through. To serve, slice tortillas in eighths. Makes 48 appetizers.
Mix powdered sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency. Frosts a 13 x 9-inch cake or fills and frosts two 8 x 9-inch cake layers.
Combine the hot water and coffee; set aside. Cream the margarine, brown sugar and sweetener with mixer on medium speed, until mixture is light and fluffy. Add egg and vanilla; mix for 1 minute. Stir together flour, cocoa, dry milk, baking powder and salt; add to creamed mixture with coffee and nuts. Spray a 9-inch square pan with nonstick cooking oil; spread batter evenly in pan. Bake at 350° for 30 minutes. Good cake for diabetics.
Brown meat and then add spaghetti sauce. Simmer. Cook lasagna as directed. Drain. On pan, spread 1 cup sauce then alternate layers of lasagna, meat, cheese, meat and lasagna, etc., ending with cheese on top. Bake at 350° for 40 minutes until brown.
Cook broccoli according to package directions until tender, not soft. Cool thoroughly. Combine with remaining ingredients. Chill.
*One-half cup (1/2 cup) unpopped corn equals 3 cups popped.
Cover beans and baking soda with water and boil for about 2 hours. Add mustard, sugar, pepper and salt. Slice one small piece salt pork to the rind and place in center of the beans which have been placed in a 2 to 3-quart baking dish. Bake at 325° for about 2 hours until soft. Add water from time to time to prevent drying out.
Brown meat. Add onion; cook until transparent. Add salt and pepper, then set aside. While meat is browning, add macaroni to boiling water and cook until tender; drain. Add salt and butter. Add tomatoes to meat mixture; bring to simmer. When bubbling, add macaroni, then simmer 10 minutes, uncovered. Serve with toasted French bread and salad.
Melt cranberry sauce over medium heat. Drain, reserving liquid and berries. Mix cranberry liquid, boiling water and gelatin; stir until gelatin is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on spoon. Add mayonnaise and mix until smooth. Fold in cranberries, apple and nuts. Pour into 1-quart mold. Chill overnight. Makes 5 to 6 servings.
Cook bell pepper and onion with 2 tablespoons water in microwave for 2 minutes, or saute for 5 minutes in small amount of oil. Add eggs, bread crumbs and rest of ingredients to meat. Bake for 45 minutes at 350°. As soon as it comes from the oven, put 1/2 cup Arby's sauce or any seasoned catsup on top.
Cook peas in boiling water for 2 to 3 minutes. Rinse with cold water. Add remaining ingredients and mix well.
Combine lemon juice, vinegar and sugar in large pot and bring to a boil. Boil 1 minute and add green peppers and boil for 5 minutes. Stir in Certo and food coloring if desired. Place in hot jars. If you wish to strain the bits of peppers from the juice, do so before adding the Certo. Also, if you like hot sauces, blend or chop 6 to 8 hot peppers with the green peppers. Delicious with cream cheese or meats.
Mix oil, lemon juice, salt, pepper and onion. Rinse fish and pat dry. Place fish in marinade, coat well. Cover and refrigerate. In one hour turn fish over. Leave in refrigerator for 1 more hour. Mix eggs and milk. Dip fish in egg mixture, coat with flour and then bread crumbs firmly around fish. Refrigerate for about 2 to 3 minutes per side. Remove from skillet. Melt 1/4 cup butter, add garlic and cook until light brown. Add parsley and pour over fish. Serve with lemon wedge.
Place all ingredients in crock-pot. Cover and cook on low for 8 to 10 hours.
Brown meat with onion and garlic; drain. Stir in remaining ingredients. Put in 13 x 9 x 2 sprayed pan. Cover.
Combine yellow cheese, 1/2 tablespoon Worcestershire sauce with white sauce and stir over low heat until cheese melts. Place a slice of turkey on each slice of toast and cover with cheese sauce. Place 2 strips of bacon on each sandwich and sprinkle with 1 tablespoon Parmesan cheese. Place on pan and bake at 350° until hot and cheese melts.
Bring to a boil sugar, cocoa, milk and butter; cook for 1 minute. Remove from heat and quickly add oats, peanut butter, vanilla and nuts. Drop by teaspoonful on waxed paper. Let stand for 1/2 hour until cool (if you can).
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Line with foil. Grease foil. Melt 1 cup chocolate chips in a small saucepan over low heat, stirring often. Remove from heat and cool slightly. Mix flour and baking powder.
Mix first 5 ingredients together to resemble crumbs. Combine beaten eggs and milk. Mix well. Knead gently 20 strokes. Bake at 450° for 10-20 minutes.