HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together baking soda, flour and salt. Pour boiling water over whole bran cereal and set aside. Cream together sugar and shortening in a 6-quart bowl until light. Add eggs and beat well. Blend in buttermilk, bran buds and the soaked whole bran cereal. Add sifted dry ingredients. Mix well. Store in tightly covered container in refrigerator. Batter will keep up to 6 weeks. Makes enough for 5 dozen muffins. To bake muffins, fill greased muffin pan cups 2/3 full. Bake at 400° for about 20 minutes.
Cook broccoli and onion until broccoli is done and cooked down. Salt and pepper to taste. Add rest of ingredients and cook until cheese melts. Serve warm in chafing dish. Serve with chips.
About 30 minutes before serving, in medium saucepan over medium heat in 1/2 cup boiling water, heat first 3 ingredients to boiling. Reduce heat to low, cover and simmer 8 to 10 minutes until apples are tender (for chunky applesauce) or 12 to 15 minutes for smoother applesauce. During last minutes of cooking time, stir in sugar. Makes about 4 cups.
Do not dilute soups. In a bowl, dice up some chicken. Add rice and soup mix and put in casserole sprayed with Pam. Dot with butter. Bake 45 minutes at 350°.
Dissolve jello and salt in hot water. Add vinegar, grated onion and pepper. Chill until slightly thickened. Fold in remaining ingredients. Chill until firm.
Drain and rinse beans. Brown ground beef. Drain excess fat. Add beans, tomatoes, tomato paste, onion, pepper, chili powder and water. Simmer 45 minutes.
Season ribs on one side. Place in baking pan. Bake at 325° for 30 minutes. Turn ribs over; season liberally. Sprinkle red pepper flakes to personal taste (medium to hot depending on amount). Return to 325° oven for 30 minutes. Pour excess fat from baking pan. Turn ribs again. Apply red pepper flakes in light dosage (also liberal amount of Lea & Perrins). Return to oven at 325° for 30 minutes. Turn ribs for last time. Apply liberal amounts of Lea & Perrins. Return to oven at 325° for 30 minutes. Apply more Lea & Perrins and warm up before serving (if you like juicy ribs).
Mix peanuts, sugar, Karo and water in a saucepan. Bring mixture to a boil and cook over medium heat until mixture reaches 300°. Remove from heat; add baking soda and stir well. Pour onto buttered cookie sheet to cool.
Brown meat. Add onions, celery and green pepper. Saute until tender. Add other ingredients and simmer 10 minutes.
Mix eggs with sugar. Mix all ingredients and bake in a greased and floured 13 x 9-inch pan at 350° for 30 minutes.
Wash and grate squash. Add eggs and flour, sifted with salt, pepper and baking powder and sugar. Mix well and add melted butter. Drop from tablespoon into 1-inch salad oil hot enough to brown bread cube in one minute. Turn once. Makes about 12 fritters. Delicious serves with fried chicken.
Melt caramels with water in saucepan over low heat. Stir until sauce is smooth. Pour over cereal and nuts. Stir well. Press into greased 13 x 9-inch baking pan. Sprinkle chips over top. Place in 200° oven for 5 minutes. When chips are melted, spread to form frosting. Cut into bars.
Prepare a 9-inch square baking pan by tearing a piece of aluminum foil about 36 inches long and folding it over to make a long piece 3 inches wide. Place around the inside of the baking pan to make the pan 3 inches tall. Or, use a 12 to 15-cup baking pan with a flat bottom and 3-inch sides.
Mix the first 3 ingredients together in pan; bring to a boil. Simmer well for 2 minutes. Add vanilla. Mix this into the remaining ingredients which have been put into a large bowl. Drop by spoonfuls onto wax paper. Cool.
Mix pudding and milk. Fold in Cool Whip. Line a 9 x 13-inch pan with graham crackers. Pour 1/2 of pudding mix over graham crackers. Do another layer of graham crackers and pour rest of pudding mix. Top with layer of graham crackers and put icing on. Put in refrigerator for 5 or 6 hours before serving.
Layer in a large bowl or other large container in order given. On top of bacon, spread Miracle Whip dressing, just as you would frost a cake. Sprinkle granulated sugar over Miracle Whip. Cover and refrigerate overnight. Stir first before serving. If desired, tomato chunks may be added before serving.
Place sliced tomatoes in a buttered 13 x 9 casserole. Cover with onions. Sprinkle with salt, pepper and lemon pepper. Top with grated cheese and crushed crackers. Dot with butter. Bake, covered, for 45 minutes at 400°. Bake, uncovered, for an additional 10 minutes.
Preheat oven to 375. Mix shortening, sugars, egg, and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonful 2 inches apart on ungreased baking sheet. Bake 10 minutes. Remove immediately from baking sheet.
Coat beef in a mixture of flour, paprika, 1 teaspoon chili powder and salt. Brown in hot fat in large Dutch oven. Add onions and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Makes 6 to 8 servings.
On a broiler rack set 8-inches from the heat, broil salmon for 2 to 3 minutes. Turn salmon and broil another 2 to 3 minutes or until fish is opaque when tested with a fork in the center. Transfer to a platter and serve with Cucumber-Dill Sauce.
In large bowl, combine eggs, milk, vanilla, sugar and salt. Mix until well blended. In a small bowl, mix flour and baking powder. Stir flour into egg mixture until smooth; set aside. Stack 2 slices of bread sandwich style. With sharp knife, remove crust from bread. Repeat with other breads. Spread thin layer of jelly or jam on each bread. Cut sandwich into quarters; dip doughnuts into batter. Fry in oil or shortening. After browned, sprinkle with confectioners sugar.
Put all in glass dish, crock or enamel pan. Sprinkle with 1 tablespoon salt. Let sit 2 hours. Bring syrup to boil, then let cool.
Melt butter; add apples. Cook 5 minutes. Combine flour, curry powder and salt. Stir into apples. Add milk slowly. Cook and stir until thickened. Add shrimp. Serve over hot fluffy rice. Sprinkle with paprika.
Cream butter and sugar. Add eggs and beat. Mix the baking soda in the applesauce and add to the first mixture. Sift the dry ingredients together and add to the mixture. Beat until well mixed. Pour into 3 greased and floured 8-inch cake pans. Bake at 350° until done.
Make shells according to directions. Then lay out on wax paper to cool. Brown hamburger; add salt, pepper, garlic powder and oregano to taste. Drain grease and set aside. Add cottage cheese, Mozzarella cheese, mayonnaise and egg; stir well. Stir in hamburger.
Saute together ground beef and onion; drain. Add remaining ingredients (except tortilla chips and shredded cheese); mix well.
Mix punch, lemon-limeade, and orange juice in a bowl. Pour ginger ale down the side of the bowl. Blend well.
Prepare your favorite biscuit dough and roll out into a thin rectangle. Spread dough generously with softened butter. Sprinkle generously with sugar and cinnamon. Roll up as for cinnamon rolls and slice the roll into 1-inch thick slices. Place about 1 1/2 inches apart in a greased 13 x 9 x 2-inch baking dish.
Heat water, beans, onion and garlic to boiling in 2-quart saucepan. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add just enough water to cover beans and add salt. Heat to boiling; reduce heat and simmer 1 1/2 hours. (Add water if necessary!) When done, mash beans and top with crumbled bacon. Great for burritos or nachos. Can be frozen for later.
Heat oven to 400° and grease a 10-inch pie plate with shortening. Cook and stir over medium heat the onions, ground sirloin and pepper until brown. Pour meat mixture into pie plate after draining any fat. Spread meat mixture evenly in pie plate. Put milk, eggs and baking mix in blender and blend on high 15 seconds (or use egg beater or wire whisk). Pour mix into pie plate. Bake 25 minutes. Remove from oven. Top with tomato slices and sprinkle with cheese. Bake 5 to 8 minutes longer or until knife inserted inc enter comes out clean. Cool 5 minutes. Serves 6.
Mix beans, sugar, sauce and onion in 2-quart casserole dish. Top with bacon slices. Bake at 350° for 2 hours, uncovered, until beans are deeply browned.
Beat eggs and sugar until light and fluffy. Add flour; mix well. Add milk and vanilla. Pour into pie pan lightly greased with butter. Sprinkle nutmeg on top. Bake about 50 minutes at 350° or until knife inserted in center comes out clean. Flour settles to bottom during baking to form a very light crust.
Drain, rinse and squeeze dry sauerkraut. Mix all together and bake at 350° for 45 minutes.
Mix dry ingredients in a mixing bowl. Add egg, milk and shortening. Beat until smooth. Bake in a greased 8-inch square pan at 425° for 20 to 25 minutes.
Boil chicken breasts. Remove skin and debone chicken breasts. If using boneless chicken, do not boil! Fry in nonstick pan in margarine or butter (enough to coat pan) or white wine. Mix together soups and white wine. Add chicken pieces and simmer. Simmer at least 1 hour. The longer you can simmer the chicken, the more tender the chicken will be! (It will melt in your mouth.)
Combine dry ingredients thoroughly and set aside. Whisk remaining	ingredients (except bananas and vanilla wafers) in a 6 to 8 cup microwave container. Add dry ingredients and whisk all ingredients thoroughly. Cover with plastic wrap, leaving a small vent. Microwave for 6 to 8 minutes or until thick, stirring each minute.
Cook spaghetti according to package directions. Melt butter in large Dutch oven, saute green pepper and onion. Stir in chicken, mushrooms, pimento, soup, milk, garlic powder and salt. Drain spaghetti and add to mixture, toss. Pour into greased 13 x 9 x 2-inch pan or baking dish. Bake at 350° for 50 to 60 minutes. Sprinkle with cheese. Bake 10 minutes longer or until cheese melts.
Melt butter in 11 x 13-inch dish. Add uncooked rice. Lay chicken, which has been cut into 2-inch pieces, on rice and sprinkle soup mix on top. Pour 2 cups water over mix. Spread cream of chicken soup over mixture and add 1 soup can of water. Sprinkle with paprika. Bake at 350° for 1 1/2 hours, uncovered.
For basting sauce, saute onion and celery in the butter until soft. Add tomato puree, vinegar and molasses. Blend well.
Mix and bake cake according to package direction. While cake is baking, mix sweetened condensed milk and caramel ice cream topping. While cake is hot, make holes in cake with a large fork, then pour mixture over the cake. Let cool. Top with Cool Whip. Sprinkle over that the crushed Butterfinger bars and pecans.
Mix all ingredients except cheese. Pour into baking dish. Bake at 400° for 1 hour. Remove from oven; top with cheese. Return to oven and allow cheese to brown.
Put potatoes in greased 2-quart casserole; pour over mixture of soup, milk, salt, pepper and onions. Season and trim fat from chops; brown in skillet on both sides. Put on top of potatoes. Cover and bake at 375° for 1 hour or until done.
Beat together oleo, brown sugar, egg and honey until smooth. Add flour, soda, salt, cloves, cinnamon and ginger. Stir until well combined. Divide dough into balls (approximately 24). Dip balls into granulated sugar and place 3 inches apart on baking sheet. Bake until tops are crinkled and just firm, 10 to 12 minutes. Cool completely. Store in airtight container. Bake at 375°.
Cook diced potatoes and onion until done. Add all other ingredients and simmer on very low heat for 15 to 20 minutes, stirring frequently, making sure it doesn't stick or scorch.
Dissolve soda in hot water. Mix all ingredients. Drop by spoonfuls onto greased pan. Bake at 425° for 15 minutes. Lower heat to 300° for 5 minutes.
Drain crabmeat and mix by hand with softened cream cheese. Form into a ball. Place on a serving plate. Cover and chill. Right before serving, pour sauce over the crab ball. Serve with crackers.
In pitcher, combine water, juice concentrate, ReaLemon and sugar; stir until sugar dissolves. Chill. Just before serving, add ginger ale. Scoop sherbet into glasses. Pour in juice mixture.
Melt butter and mix with dressing. Line dish with the mixture. Save some to sprinkle on top. Mix the 4 remaining ingredients and pour into the dressing lined pan. Bake at 350° for 1 hour.
Heat oil in a large heavy pot. Stir in flour and make a medium roux. Add onion, celery, green pepper and green onion. Saute until limp. Add garlic, tomato sauce, tomatoes, bay leaves, black pepper, thyme, basil, salt and cayenne. Cook 15 minutes. Add Worcestershire and water and bring to a boil. Add shrimp and simmer about 20 minutes. This dish improves upon resting several hours or overnight. Serve over rice. Serves 6.
Cook broccoli according to package; drain. Drain off pineapple juice to make 1/2 cup juice. In saucepan, melt butter or margarine. Stir in flour, horseradish, mustard, onion, Worcestershire sauce and salt. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Combine egg yolk and pineapple juice. Add half of the hot mixture to egg yolk; return all to pan. Cook and stir over low heat until thickened.
Melt butter in heavy 2-quart saucepan; stir in milk and sugar. Bring to full, rolling boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234° or soft ball stage, stirring constantly to prevent scorching. Remove from heat and stir in chocolate pieces until melted. Add Marshmallow Creme and nuts, stirring until well blended. Pour into well-greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. (If fudge is too soft, chill.) Makes about 3 pounds.
Peel and cook potatoes. Mix with electric mixer. Add stick of oleo and softened cream cheese. Mix well. Add sour cream, a little at a time, to get the desired consistency of mashed potatoes. Put in baking dish, dot with oleo and sprinkle with paprika. Heat in oven until lightly browned. Can be prepared a day ahead.
Mix all ingredients together but corn flakes and butter. Pour in a 13 x 10-inch pan. Stir together corn flakes and butter. Spread topping over potatoes. Bake at 350° for 1 hour or until potatoes are done.
Brown beef in a Dutch oven or large pot. Add all ingredients except beans and simmer 1 hour. Add beans and cook to heat through. Cooked elbow macaroni can be added for a hearty one-dish meal.
In a small pan, sprinkle gelatin over water. Let stand 1 minute. Stir over low heat until dissolved. Stir in 1 cup cream. Bring to a boil. Pour into blender. Add chocolate and process until chocolate melts. Add 1/2 cup cream, eggs and vanilla. Continue	until well blended. Pour into bowl. Chill until thick, about 30 minutes.
Dissolve jello in boiling water. Chill until mixture begins to thicken and is firm to touch (1 to 1 1/2 hours). Whip jello until fluffy. Fold in remaining ingredients. Pour into mold or baking dish.
Place chilies under broiler. Roast until blistered, remove and place in damp cloth. Peel and remove seeds and veins from chilies. Fill chilies with cheese strips; roll in flour. Beat egg whites with salt until stiff. Fold in beaten egg yolks. Dip floured chilies in egg mixture. Fry in deep hot fat until golden brown. Remove from grease; place on towel to drain. Serves 6.
Cream the butter, sugar and eggs. Add flour and baking powder. Pour into a single round, greased cake pan. Drain and slice apricots; pour on center of cake batter. Bake at 350° for 1 hour.
Place all ingredients in 9 x 12-inch baking dish and top with 6 to 8 ounces grated sharp Cheddar cheese. Bake at 300° for 1 hour.
Combine butter and sugar; cream until light and fluffy. Add eggs and sour cream. Combine next 5 ingredients. Add to batter and mix well. Pour into a greased and floured 13 x 9 x 2-inch pan.
Brown hamburg and onion in a large skillet. Sprinkle in some parsley flakes. Drain hamburg and place in a 2-quart casserole. Cover with cream-style corn, then cover with mashed potatoes. Sprinkle with parsley leaves. Top with cheese (optional).
Cream butter and sugar thoroughly. Add eggs, one at a time, beating mixture until light and fluffy. Add vanilla, anise and nuts. Add flour sifted with baking powder and salt. Mix well. Knead like bread. Shape into 6 to 7 loaves. Brush top of loaves with 1 beaten egg. Bake 30 to 40 minutes at 350°. Remove from oven; cut diagonally into small pieces. Return to oven. Toast until light brown.
Combine crushed graham crackers with melted butter until well blended. Pat down firmly to form crust in bottom of well greased 9-inch spring pan, making sure edges of the pan are sealed. Beat eggs well. Add cream cheese and beat until mixture is smooth. Next, add 1 cup sugar, lemon juice and the flour. Beat until all ingredients are	well mixed. Add sour cream, vanilla and 4 tablespoons sugar. After mixture has been well blended, pour into spring pan with the graham cracker crust. Bake at 375° for one hour	or until outer edges have turned brown. Cool, then remove sides and refrigerate. Cake is at its best after being refrigerated	overnight or longer. Before serving, cake may	be topped with prepared cherry, blueberry or pineapple pie filling. Serves about 15.
Toss cabbage, peppers, celery and onion together. Heat sugar, vinegar, salt, celery seed, mustard seed and oil together; cool. Add to cole slaw.
Brown meat and crumble. Add garlic, onion, pepper, salt and chili powder. Saute until vegetables are limp. Mix in tomatoes, beans and rice.
Combine green beans, green peas, celery, green pepper, onion, pimento, vinegar, oil, sugar, paprika, salt and pepper in bowl; mix well. Chill for 24 hours to several days. Drain before serving. Yield: 10 servings.
Let zucchini, onion and salt stand overnight; drain and rinse with cold water. Add all ingredients to zucchini and onion. Cook 30 minutes. Seal in hot clean jars.
Brown bacon, hamburger and chopped onion in saucepan. Then add remaining ingredients and mix well. Bake at 300° for 1 1/2 hours.
Boil, then reduce to a simmer for 15 to 20 minutes, uncovered. Makes 5 servings.
Use chopsticks or a fork to separate rice grains. In a small bowl, combine the eggs, soy sauce, sesame oil, salt and pepper. Set aside. Heat wok and add oil around the rim (this seals the wok and heats the oil quickly). Add shrimp, bacon, and green onion. Immediately add rice and stir-fry over high heat; after a few minutes, the grains will separate. While stirring rice, pour in egg mixture. Stir-fry one minute. Serve rice in a warm Chinese bowl to retain heat during serving. Serves 6.
In a large saute pan, with a lid, add the oil. Heat the oil over medium heat. When the oil is hot, add the clams. Season with salt and pepper. Cover and saute for 6 to 8 minutes. Add the onions, garlic and wine. Continue to saute for 2 minutes or until the shells completely open; discard any shells that do not open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes. Add the parsley and mix well. Serve on a large platter. Drizzle with olive oil and serve. Yield: 4 to 6 servings.
Fry bacon until crisp, drain and crumble. In a bit of bacon grease, saute onions and mushrooms, then remove from pan. Lightly dredge chicken in flour, salt and pepper. Add butter to frying pan and brown chicken. Remove to casserole and sprinkle with garlic and herbs. Add bacon, onions and mushrooms and pour on wine. Cover and bake at 350° for one and one-half hours. Serves 4 to 6.
Cut bacon in half while in the package. Set aside. Mix Bisquick with eggs, milk and spices. Stir in shrimp last. Separate cold bacon slices. Put 1 spoonful of mixture on the end of 1/2 slice of bacon. Roll up individually. Brown in skillet in hot oil. Serve hot or cold.
Boil dandelion blossoms, water and sugar together 15 minutes. Cool. Add yeast and sliced lemon. Let stand 5 days; strain and let stand 5 more days. Put in gallon jugs and put a balloon on top until it quits working, then cork.
Combine softened cream cheese, granulated sugar, vanilla and nutmeg, mixing until well blended. Mash 3/4 cup strawberry slices; stir into cream cheese mixture. Whip cream with confectioners sugar until stiff peaks form. Fold into cream cheese mixture. Fold remaining strawberries into cream cheese mixture. Spoon into pie crust. Chill overnight.
In a large bowl, combine all ingredients, mixing well. Form into cakes and dip in flour. Panfry until golden brown. Makes a great main dish with a salad and simple dessert. Serves 4 to 6.
Mix together in bowl the flour, cinnamon, soda, salt and ginger. Cream shortening, sugar, eggs and molasses in separate bowl. Add sour milk and raisins. Stir until mixed well. Add dry ingredients. Drop by tablespoon onto greased baking sheets. Bake in a 350° oven for 12 minutes.
Place cheeses in small bowl. Let stand at room temperature until soft. Blend in onions and Worcestershire sauce at low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl frequently. Cover and chill 3 to 4 hours. Shape into ball. Roll in parsley and pecans. Cover and chill 2 hours or until firm.
Cream sugar and butter thoroughly. Add beaten eggs. Sift together flour, soda and spices. Add to egg mixture. Add milk and bourbon; mixing well. Add nuts, citron and candied cherries. Drop on greased cookie sheet and bake in moderately slow oven (325°) for 25 minutes. These are wonderful for eggnog or Tom and Jerry parties. Yields six dozen cookies.
Thaw broccoli and by hand squeeze out water. Mix all ingredients well with a wooden spoon. Use a well-greased oblong pan (9 x 13-inches). Bake at 350° for 30 to 40 minutes. Serve hot.
Cook grits in 3 cups water. Let cool or may be cold. Add other ingredients and bake at 375° until done.
Place 20-inch sheet of foil on baking sheet; brush with margarine. Lay pieces of meat in center. Combine next 7 ingredients and spread evenly over meat. Mix A.1. and cornstarch and pour over meat. Fold foil to seal tightly. Bake 2 hours in 375° oven.
Melt margarine and add sugar and syrup. Mix good; beat eggs good and add to margarine, sugar and syrup. Add pecans and put in an unbaked pie shell and bake for 30 to 35 minutes at 350°.
Cook until thick. Add 6 slices fat-free cheese. Cut 30 ounces potatoes into baking dish. Cover with ingredients and bake at 425° for 1 hour or until potatoes are tender.
Fry bacon. Drain grease. Crumble into small pieces. Saute onions in bacon grease. In another pan, put potatoes, carrots and 1 cup water. Bring to a boil until potatoes and carrots are soft. Add bacon, onion, 1 cup milk and soup. Cook until hot, but do not boil. When all is hot, add shredded Cheddar cheese.
In medium bowl, combine gelatin and boiling water. Stir with rubber spatula until gelatin is completely dissolved. Cool. Add bananas, pecans, strawberries and pineapple to gelatin and stir to combine; divide in half.
Brown beef and onions; drain. Add remaining ingredients; mix well. Pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Mix ingredients together using only 1/2 of the grated cheese. Reserve 1/2 (or rest) of the grated cheese for top. Pour into 1 1/2-quart baking dish. Sprinkle top with paprika. Bake at 350° for 30 minutes or until bubbly and crusty.
Heat oven to 375°. Note: Do not preheat oven until you are ready to slice cookies.
Cook grits until medium consistency. While grits are cooking, brown sausage. Grate cheese. Beat the eggs slightly.
*Canned peaches, strawberries, blueberries, etc., can be used.
Fry sausage until done. Drain real well. In a crock-pot, add all ingredients, except chips. Heat until all is mixed well. Serve hot with chips.
Preheat oven to 200°. Lightly oil a 9 x 13-inch baking pan with oil. Place popcorn in oiled pan and keep popcorn warm in oven while preparing peanut butter syrup. In a large saucepan, combine brown sugar, peanut butter, corn syrup, water, oil and salt. Bring to a boil, stirring frequently. Stir in baking soda and quickly pour syrup over popcorn. Gently stir until popcorn is well coated. Bake at 200° for 1 hour, stirring every 20 minutes. Remove from oven. Stir and let cool. Break into clusters. Store in airtight container. Makes 12 cups caramel corn.
Preheat oven to 350°. Combine egg, butter, sugar and vanilla. Add flour. Drop by tablespoonfuls on a greased cookie sheet. Bake for 8 to 10 minutes or until golden brown.