HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place oats in a bowl. Blend remaining ingredients. Add liquid to 4 cups oat flour. Mix together and knead slightly, adding more flour or water as needed. Roll out into long roll about 1 1/2 inches in diameter. Slice into 1/2-inch pieces. Roll out between 2 pieces of plastic or press flat with a tortilla press. Place on a lightly Pammed baking sheet. Makes 4 dozen 3-inch crackers. Or you may roll entire dough directly on cookie sheet and cut in the desired size. Bake at 400° until lightly browned. Burns easily.
Sift flour, sugar, soda and cinnamon. Set aside. Put cocoa, water, cooking oil and butter in a saucepan. Cook until it comes to a boil or it melts. Then mix the first 4 ingredients and the 2nd four ingredients together, stirring well, then add the eggs, buttermilk and vanilla. Bake at 350° for 35 to 40 minutes in oblong 9 x 13 pan.
Cream butter until soft and creamy. Add sugar and beat until mixture is light and fluffy. In another bowl, mix flour, salt, baking powder, baking soda and spices together. Add dry ingredients alternately with applesauce to creamed mixture, making 3 or 4 additions, beginning and ending with dry ingredients. Stir gently and quickly until batter is well blended. Do not overmix. Spread in well-greased 8-inch square pan. Bake at 350° to 375° for 35 to 45 minutes. Let cake cool for 15 to 20 minutes before removing from pan.
Mix all ingredients and place in 9 x 13-inch pan. Top with 1 pkg. of Ritz Crackers, crumbled, and pour 1/2 stick of melted margarine over crackers. Bake for 35 minutes at 350°.
Pour off pickle juice into a large bowl. Add sugar and Tabasco and stir to dissolve. Pour pickle juice back over the sliced pickles. You will probably have more than enough.
Combine Bisquick, water and refried beans. Spread in 9 x 13-inch pan. Spread browned ground beef, taco sauce and grated cheese on next. Bake at 350° until done. Serve with lettuce, tomatoes, onions, sour cream, etc.
Mix all ingredients in a blender. Blend well. Chill. Serve with crab or vegetables. For a change, try adding chopped onion or garlic.
Peel the potatoes while they're hot. Mix with the butter, salt and pepper. Use a hand mixer to beat until smooth. Serves 6.
Cut core out of whole cabbage. Put bouillon cube into hole; stuff hole with butter. Wrap cabbage with foil (very well). Bake at 350° for 5 hours or until tender. Can cook on grill, it takes a while.
Dissolve jello in hot water. Grind cranberries and apples. Add remaining ingredients. Mix together and congeal.
Place chicken in casserole. Spoon apricot preserves evenly over chicken. Sprinkle onion soup mix evenly over chicken. Pour Russian dressing evenly over chicken. Cover tightly and bake at 350° for 45 to 60 minutes. Remove cover and stir sauce gently last 10 to 15 minutes. Serve with rice.
Sift all dry ingredients; cut in shortening until like coarse cornmeal. Combine orange juice and egg. Pour over dry ingredients all at once and mix just enough to dampen. Fold in coarsely chopped nuts, cranberries and orange peel. Bake in greased loaf pan at 350° for (1) one hour.
Thoroughly combine mayonnaise, egg, green pepper, pimento, dry mustard, salt, pepper and poultry seasoning. Add crab meat; stir carefully into mixture. Divide mixture between 4 cleaned crab shells or individual casseroles, heaping mixture lightly. Top with thin coating of mayonnaise. Sprinkle with paprika. Bake at 350° for 15 minutes. Serve hot or chilled. Makes 4 servings.
Cook and debone chicken. Cook spaghetti in chicken broth. Saute onion and pepper in margarine until tender. Mix all ingredients together including 1 to 1 1/2 cups chicken broth. Put in large baking dish. Top with grated cheese. Bake at 350° for about 30 minutes.
Melt butter in saucepan; add coconut and almonds. Brown. Add brown sugar, stirring until melted. Line 9 x 13-inch pan with 1/2 of the mixture. Spread with ice cream. Top with remaining mixture; freeze. Cut into squares and serve.
Brown and drain ground beef, mix in refried beans and taco seasoning. Spread on bottom of 9 x 12-inch baking dish. Mix together picante sauce and sour cream. Spread over meat mixture. Top with grated cheese. Bake at 400° until bubbly. Serve with corn chips.
Whisk together eggs, yogurt, milk and melted butter. Mix together flour, salt, baking powder and sugar. Mix wet ingredients and dry until just mixed. Fold in any kind of fruit (example: microwave blueberries 30 seconds to 1 minute to thaw, strawberries also go well).
Salt and pepper steak to taste. Place in crock-pot; add cream of mushroom soup and water. Let cook on low 6 to 8 hours.
Peel onions and thinly slice. Put butter in 4-quart saucepan and heat until melted. Add onions and black pepper. Saute until tender and golden brown. Sprinkle with flour and stir until flour disappears. Cook 1 minute longer, stirring constantly. Remove from heat. Gradually add beef broth, stirring constantly. Stir in water and bay leaf. Return to heat and bring to boil, stirring constantly. Reduce heat to low and cook soup, uncovered, for 30 to 40 minutes.
Add chopped pork and peas to chicken broth. Bring to a boil. Simmer on low heat for 10 minutes. Pour in eggs slowly while stirring the soup. As soon as the last bit of eggs are in, shut off heat. Serve with chopped scallions on top. Serves 4.
In skillet, brown and crumble sausage; drain and set aside. In large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into greased 11 x 7 x 2 baking dish. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered in 350° oven 40 minutes or until center is done. Serves 8 to 10.
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount hot mixture into yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut flavoring. Pour into cooled baked pastry shell. Spread margarine on pie; sprinkle with coconut. Bake at 350° for 10 to 12 minutes.
Cream oleo. Add sugar. Stir in eggs and vanilla. Beat. Add flour, soda and baking powder until well blended. Drop by teaspoons on ungreased baking sheet and bake at 350° for 10 to 12 minutes.
Mix flour, margarine and nuts like pie crust and press into 9 x 13-inch pan. Bake for 20 minutes at 350°. Cool.
Cream margarine with sweetener. Add eggs one at a time beating well. Mix dry ingredients reserving 1/2 cup flour. Mix chopped nuts and fruits and add the 1/2 cup flour to them. Mix all ingredients together in a large container. Turn out into a ten inch tube pan or two loaf pans. Bake at 250 degrees for two hours and fifteen minutes for tube pans or two hours for loaves. Let set until cool before removing from pan.
Mix Crisco, sugar and eggs on high speed of mixer. Add sifted flour alternating with milk. Add baking powder near end of mixing. Add vanilla and other flavoring at end on slow speed of mixer. Bake in a Bundt pan for 1 hour and 20 minutes at 325°.
Melt the chocolate and margarine in a pan. Beat eggs. Fold the sugar and melted chocolate mixture into the beaten eggs. Add flour, baking powder, salt, vanilla and nuts. Bake in a 8 x 8-inch pan at 350° for 30 minutes.
Cook cabbage until tender; drain. Carefully separate leaves from stem end. In a large bowl, mix hamburger, sausage, rice, sauerkraut, onion, egg, salt and pepper; mix well.
Drain liquid from pickles. Add all other ingredients and heat to boiling. Remove garlic buds. Pack drained pickles into sterilized jars. Pour hot liquid over pickles and seal.
Cut green outer rind and most pulp from watermelon rind; cut into 1/4-inch cubes. Combine 1 1/2 cups cubes with water to cover in saucepan. Simmer until tender. Drain; add sugar, cinnamon, nutmeg, cloves, salt, flour, vinegar and raisins; mix well. Pour into pastry shell in 8-inch pie pan. Top with remaining pastry; seal edges and cut vents. Bake at 450° until browned. Reduce temperature to 350°. Bake until filling is set.
Mix pudding and milk; add Cool Whip. Layer graham crackers in pan. Spread over graham crackers one-half of pudding mixture. Layer another layer of graham crackers, then spread the rest of pudding. Layer another layer of graham crackers. Spread melted frosting over the top.
Combine cake mix, eggs, water and shortening; dough will be stiff. Shape into balls about the size of walnuts. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
Beat egg whites until stiff. Add sugar and salt. Blend until peaks form. Add chips and nuts. Mix. Drop by teaspoon onto ungreased cookie sheet. Place in preheated oven at 350°. Turn off heat and leave in oven over night.
Bake in ungreased muffin pan. Bake at 400° for 10 to 20 minutes or until brown.
Heat waffle iron. Mix all ingredients together. Pour batter into waffle iron just as you would for making waffles. Don't let cookies get too brown. Remove and cool.
Flour stew meat and brown. Set aside next 4 ingredients in crock-pot. Sprinkle next 4 ingredients over vegetables. Put meat on top. Pour vegetable juice cocktail over. Cover and cook on low for 10 to 12 hours.
Heat oven to 350°. Mix sugars, margarine, eggs, milk and vanilla. Stir in flour, baking powder and salt. Stir in oats, peanut butter chips and chocolate chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 11 to 14 minutes or until golden brown.
Cook sausage until done. Crumble, then drain. Prepare pie shell. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375° for 40 to 50 minutes. Cool on rack 10 minutes. Makes 6 to 8 servings. Enjoy!
Mix all ingredients together. Spread on oiled cookie sheet. Bake at 350° for 30 minutes.
Drain pineapple; pile into peach halves. Top each with 1 teaspoon brown sugar and 1 teaspoon butter. Put on greased baking sheet. Bake at 400° for 25 minutes. Serve with ham, sausage or pork chops.
In glass jar, dissolve yeast and 1/2 cup warm water. Stir in 1 cup warm water, sugar and potato flakes. Let mixture sit out all day, then refrigerate 2 to 5 days, uncovered, or lightly covered. Remove from refrigerator after 5 days and feed again with 1 cup warm water, 2/3 cup sugar and 3 tablespoons of potato flakes. Stir well and keep at room temperature for 10 to 12 hours. Ready to use.
Mix all together and bake in two well-greased/floured loaf pans for 55 minutes at 350°. Let stand for 10 minutes before removing from pan.
Heat oven to 350°. Spray 13 x 9-inch baking pan with no-stick cooking spray. Beat 1 cup sugar and 1/3 cup margarine until fluffy. Add egg whites and vanilla; mix well. Stir in milk and combined flour, 1 cup oats and baking powder. Combine 1 cup batter, pumpkin and spice; set aside. Spread half of remaining batter into pan. Top with pumpkin mixture; spread other half of batter over pumpkin.
Heat the oven to 350°. Divide the apples between 2 (10 ounce) custard cups. Sprinkle water over apple slices. Mix flour, sugar, margarine and cinnamon with a fork until crumbly; sprinkle over apples. Bake, uncovered, until the topping is light golden brown and apples are tender, 25 to 30 minutes. Makes 2 servings.
Preheat oven to 450°. In large bowl, with hand, mix bread, zucchini, egg white, cheese, garlic salt and pepper until evenly moistened. Add ground turkey and mix just until evenly combined.
Melt butter in large cooker. Pour in onions, celery and parsley; cook until tender. In large bowl, add bread, seasonings and 1/2 giblets. Add cooked mixture to this. Add broth to get desired moisture.
Cook carrots 8 to 10 minutes in small amount of water. Drain and combine with other ingredients; mix well, cover and marinate in refrigerator overnight before serving. Serve hot or cold. Saves 2 to 3 weeks.
Sauce: Heat oil in large kettle. Add onions and garlic. Saute 5 minutes. Add ground beef. Saute until browned, breaking up meat. Stir in remaining tomatoes, paste and spices. Bring to a boil, reduce heat and simmer 3 hours, until thick. Remove bay leaves and skim off grease. Cool and skim again. Refrigerate until needed.
Roll into hand like ball. Shape them into horse shoe. Bake at 350° for 10 minutes or until golden brown.
In a large saucepan, melt butter or margarine. Add flour, salt and pepper. Stir until smooth and bubbly. Add milk. Continue stirring until mixture thickens and boils. Add eggs and beef. Stir and simmer until hot. Serve over potato or rice.
Mix sweet potatoes, sugar, spice, eggs, milk, vanilla extract and melted margarine and place into a 9 x 13-inch casserole dish. Cover with the topping.
Combine carrots and 1/2 cup water in a saucepan. Bring to a boil. Cover and reduce heat. Simmer 5 minutes or until crisp-tender. Drain carrots and set aside.
Fry country ham. Brown chicken in ham drippings. Do not add salt. When brown, place chicken in a 9 x 13-inch baking dish. Place ham on top of chicken. In ham-chicken drippings, heat the soup and pour over meat. Bake at 350° for 1 1/2 hours.
Drain oranges and pineapple, reserving juice. Set fruit aside. Add enough water to juice to make 1/2 cup. Set aside. Dissolve gelatin in boiling water. Stir in juice mixture. Chill until consistency of unbeaten egg white. Stir in cranberry sauce, pecans, oranges and pineapple. Pour into a lightly oiled 4-cup mold. Chill until firm. Yields 8 servings.
Dip chicken pieces in egg, then bread crumbs. Brown in a little oil. Put chicken in baking dish and add cheese and ham pieces. Mix together soup and milk. Pour over chicken. Bake at 350° for 30 minutes.
Saute artichokes in their oil with onions, parsley and garlic. Cool. Beat eggs with fork. Add salt and pepper. Add crackers and cheese. Add artichokes mixture; bake at 325° for 40 minutes. Set 10 minutes before cutting (7 x 10-inch).
Combine all ingredients and simmer for 10 minutes. For use as is on pork. If used to baste chicken, add 3 tablespoons butter or margarine.
Cook roast in water. Saute onion, garlic and butter. Add and cook together all other ingredients. Add roast that has been cooked and cut fine. Mix thoroughly.
Mix all ingredients 5 minutes on medium speed. Pour into greased, floured Bundt or tube pan. Bake 45 minutes at 350°. Cool 5 minutes.
Chop fine the lettuce, celery and onion. Mix with can of peas. Spread in bottom of casserole dish. Mix together mayonnaise and sugar. Seal over salad. Sprinkle heavily with cheese and bacon bits. Refrigerate 12 hours.
Cream together cream cheese, 10x sugar and milk, then place in pie shell. On top put bananas and crushed pineapple, then cover with Cool Whip, nuts and cherries.
Drain pineapple- cut in halves. Mix cream cheese and sugar- add pineapple. Stir in Cool Whip and pecans. Chill before serving.
In a large bowl, pour undiluted tomato soup. In small saucepan, heat 2 cans of water to boiling. Remove from heat and stir in bouillon until dissolved. Gradually add broth to tomato soup, stirring until blended. Stir in vinegar and remaining ingredients. Refrigerate at least 2 hours until well chilled.
Mix cream cheese and sour cream with green pepper, onion, beef, garlic, onion salt and pepper. Put into small casserole. (Can be made ahead.) Toast pecans in melted butter in small skillet for about 2 minutes. Sprinkle over cheese mixture. At serving time, bake uncovered 15 to 20 minutes at 350° until hot. Serve with Melba toast rounds or crackers. Can also be served cold.
Mix all ingredients until crumbly. Press into greased 9 x 13 pan. Bake at 350° for 15 to 20 minutes. Cool.
Mix together the eggs, creamed corn, 1 cup bread crumbs, evaporated milk and salt. Put in a 3-quart buttered casserole. Top with 1/4 cup bread crumbs and 1/2 stick butter, sliced and placed on top of crumbs. Bake at 350°, covered, for 1 1/2 hours or until knife inserted comes out clean. Good served with meat dishes (ham, turkey, etc.). Serves 10.
Cook and stir celery, onion and green pepper in butter in heavy skillet over medium heat until tender. Stir in potatoes, turkey and seasonings. Cook over low heat, about 5 minutes, stirring frequently. Add gravy; cook and stir until mixture is hot.
Scrub potatoes thoroughly. Cut potatoes into 1/4-inch thick slices. In a 1-quart microwave safe casserole, combine potato slices and water. Cook, covered, on 100% power (High) for 5 to 7 minutes or until tender, stirring after every 3 minutes. Drain potato slices well. Dollop cheese spread onto the potato slices. Cook, uncovered, on High for 30 to 60 seconds or until cheese is melted. Gently stir the melted cheese into the potato slices. Serves 2.
Cream shortening and sugar until light and fluffy. Add eggs, milk and extract. Beat well. Add sifted dry ingredients to creamed mixture. Cover and chill for 1 hour. Roll on floured surface to 1/4-inch thickness. Cut into shapes. Bake on lightly greased cookie sheet. Bake at 375° for 6 to 7 minutes. Cool, then decorate.
Grease and flour tube cake pan. Beat 3 eggs well; add 1 1/4 cups oil and 2 cups sugar. Add 2 1/2 cups flour, 2 medium apples (peeled, cored and chopped), 1 cup shredded coconut and 1 cup chopped walnuts or pecans. Batter will be stiff. Pour into tube pan and bake 1 hour (more or less). Remove from pan after cooled about 30 minutes and top with following while still warm.
Crust: Mix together flour, oleo and pecans. Press in bottom of pan. Bake at 350° for about 20 to 30 minutes or until slightly browned. Let cool.
Mix; then press like a pie crust into a buttered 9 x 13-inch pan. Bake until light brown, about 15 minutes at 350°.
Melt butter, dump all ingredients together. Bake uncovered for 1 hour at 350°.
Mix all. Put in graham cracker crust. Sprinkle with nuts and coconut. Chill.
Soak beans overnight in cold water. Wash chicken and cover with 1/2 spice mixture. Bake at 350° for 15 minutes. Heat oil in skillet. Saute onions until translucent. Add chiles, garlic and spices and saute 1 minute. Drain beans and add beans and stock to pot. Add onions, spice mixture and beer. Bring to a boil, reduce heat and simmer about 2 hours or until beans are tender. Dice chicken into quarter-sized pieces. Add to stock. Simmer. Remove from heat. Serves 10 to 12.
Bring pineapple and juice to a boil. Remove from heat. Stir in Jell-O until dissolved. Let cool. Take out of refrigerator and add the buttermilk and Cool Whip. Fold in until lumps disappear. Then add the nuts. Pour in an 8-inch square dish. Cool at least 4 hours.
Saute celery and onion in butter or margarine until tender. Mix with chicken and mushroom soups, cheese, broccoli and one cup rice. Grease a large casserole dish. Put mixture in dish. Top with remaining rice. Sprinkle with paprika. Bake at 350° for 20 minutes or until bubbly. Yield: 6 to 8 servings.
Take teaspoonful and roll into balls, then roll in coconut, 1/2 cup should be enough for entire batch. Cool. Can also be frozen.
Melt butter in a saucepan; remove from heat and cool. Combine eggs, sugars and beat with wooden spoon. When dissolved, add baking soda, cinnamon and stir, then add melted butter. Lastly, add flour 1 cup at a time. Arrange into baking sheet, making 3 rows. Smooth top with little water and bake at 350° for 25 to 30 minutes. Remove and pour icing. Cut when cooled. Makes 3 logs.
Mix first 6 ingredients in greased casserole dish. Top with Cheez Whiz. Bake at 350° until cheese is melted.
Heat oven to 375°. Wash potatoes well. Depending on your preference, peel or leave skin on. Thinly slice about 4 cups. I use my grater (it goes fast). Heat butter in saucepan over medium heat. Cook onion in butter, about 2 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spread potatoes in ungreased 1 1/2-quart casserole dish. Pour cheese sauce over potatoes. Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs. Sprinkle over potatoes; sprinkle with paprika. Bake 15 to 20 minutes or until top is brown and bubbly.
Press crescent rolls into a pan. Cook sausage and drain. Sprinkle over rolls. Sprinkle hash browns over sausage, then top with Cheddar cheese. Pour egg mixture over cheese and bake for 30 minutes in an 350° oven.
Crock-pot will make 3 layers, depending on size of the crock-pot. Boil the chicken. Then debone it.
Put all ingredients in a large bowl and let set for 2 minutes. Use spoon only and mix well, but do not beat. Pour in greased and floured Bundt pan. Bake 1 hour and 15 minutes at 350°.
Shape basic dough/roll recipe into small balls. Brush with melted butter. Arrange 4 balls in greased muffin tin cup. Bake according to directions on recipe.
Boil chicken until done, at least 30 minutes. Let cool; debone and skin. Place back in broth. Put soup in. Bring to boil; pour in rice. Simmer until done. Salt and pepper to taste.
Cook noodles and broccoli as directed and drain. In double boiler, mix yogurt, flour and mustard. Heat. Add milk slowly. Cook, stirring until thickened. Remove from heat. Stir in cheese until melted. Layer noodles, broccoli and turkey in an 8 x 8 x 2-inch baking dish. Pour sauce over all and bake, uncovered, 25 minutes at 350° or until bubbly.
Mix ingredients. Put in an 8-inch square pan. Bake at 350° for 20 minutes.
Cook until thick. Cool. Stir in 1 pint fresh strawberries. Put in baked pie shell. Top with Cool Whip.
Mix pudding and milk in large bowl; add whipped topping and mix until smooth. Line 8 x 11 1/2-inch pan or dish with graham crackers. Pour 1/2 of mixture over crackers. Cover with a layer of crackers and pour the other half of mixture. Add another layer of crackers. Top with frosting, beginning at edges and spread to center. Sprinkle chopped pecans on top. Garnish with cherries. Keep refrigerated.
Microwave cream cheese to soften; spread evenly in serving dish (about 1/2-inch deep). Evenly place crab meat over cheese and then cover with cocktail sauce. Best with Ritz or club crackers.
Mix all ingredients until smooth. Pour into prepared pie crusts. Makes 2. Bake at 325° until center is firm. (May need to reduce heat during baking, depending on your oven.)
Soften gelatin in water and set aside. In saucepan, mix 1/2 c. sugar, salt and milk. Cook over low heat stirring until scalded and remove from heat. Take half the cooked mixture, stir with egg yolks and return to saucepan. Cook over low heat until it comes to a boil. Remove from heat and stir in gelatin. Cool over bowl of ice. When mixture is partially set, beat with mixer until smooth. Blend in vanilla. Gently fold thawed Cool Whip into mixture. Make meringue with egg whites, cream of tartar and sugar. Gently add to cooked mixture. Add bananas, nuts and cherries. Pile into pie shells and chill about 2 hours.
Melt oleo. Mix sugar and oleo together with egg, milk and vanilla. Put dough in refrigerator for 2 hours or more to chill. Roll out the dough on wax paper sprinkled with flour. Cut dough with cookie cutter. Place on cookie sheet and bake at 350° for 10 to 12 minutes.
Melt margarine and sugar. Cool. Add beaten egg, baking powder, salt and baking soda into flour. Stir in nuts and chocolate bits. Pour into lightly greased 9 x 13-inch pan. Bake for 20 minutes at 350°. Cut into about 24 small squares.
Beat eggs. Add sugar and continue to beat until mixed well. Add remaining ingredients and mix well. Pour in canister of ice crem freezer. Add milk to fill line if necessary. Start freezer.
Cream together margarine and cream cheese until light and fluffy. Add flour; mix well. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with 2-inch round cutter. Place on lightly greased (Pam) cookie sheet with sides touching. Combine jam and walnuts (nuts keep jam from spreading out too much); drop 1 to 2 teaspoons on dough rounds. Fold opposite sides together and pinch with thumb and forefinger, once each. Bake at 375° for 15 minutes. Remove and cool on rack. Dust with powdered sugar while warm. Yields 2 dozen.