HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together dry ingredients; cut in shortening. Dissolve yeast in warm water; add to buttermilk. Add milk to dry mixture and mix well. Roll out about 1/2-inch thick and cut in desired size. Freeze on cookie sheets. When frozen, place in plastic bags. Close securely and store in freezer. About 30 minutes before baking, dip in melted butter. Bake at 400° for 25 minutes. Take out desired amount to serve.
Simmer vegetables in butter. Put crabmeat in bowl. Add simmered vegetables and all other ingredients. Mix gently and fill cleaned crab shells. Cover with buttered crumbs. Bake 20 minutes at 450°. Serves 4 to 5.
Take fish fillet and salt and pepper to taste. Dip in batter, then in potato flakes. Bake at 350° until brown.
Cook ground beef until brown, then drain. Put all ingredients in pot. Cook until all ingredients are done. Great for crock-pot.
Wash okra; trim ends. Slice into bite-size pieces; set aside. In a medium bowl, combine flour, cornmeal, salt, red pepper and black pepper; mix well. In a shallow bowl, beat together egg and milk. Dip okra into milk mixture; coat well. Fry about one-third of the okra at a time in deep, hot fat for 3 to 4 minutes or until tender. Drain on paper towel.
Form ground beef into 4 patties and place each on a large sheet of aluminum foil. Bring sides of foil up so that it will hold other ingredients. Peel carrots, potatoes and onion. Slice thin. Place one slice of cheese on top of each hamburger patty. Then put other vegetables on top of this. Salt and pepper to taste. Put 1/2 slice of cheese on top of each and bring foil up and seal to form a tent type container. Place on cookie sheet and cook at 400° for approximately 1 hour. Makes a complete meal for 4.
Add together in blender until mixed the sugar, mustard, salt, vinegar and onion. Add the oil, lemon juice and celery seed. Beat until well mixed. Store in refrigerator.
Mix together first 4 ingredients. Dot with margarine and bake at 325° in a 9 x 13-inch pan for 45 minutes.
Dissolve Jell-O in hot water. Add other ingredients and mix well. Pour into mold and let set for several hours.
Prepare and mix all ingredients well. Spray a tube pan with Pam. Pour mixture into pan. Cover with plastic wrap or foil. Place in freezer overnight. Turn out of pan and slice as desired. Serve with whipped cream or as desired.
Combine coffee, sugar and hot water. Let cool and add milk, vanilla and chocolate syrup. Refrigerate overnight. Add ice cream 30 minutes before serving.
Rub roast with garlic; sprinkle with spices. Brown in 1/4 pound butter. Add onion, celery, tomato paste, wine and water. Bake 1 hour at 350°. Drain and strain juices. Cool. When roast is cold, slice very thin. Arrange slices in pan and cover with strained drippings. Simmer for 1 hour. Serve warm on buns.
Cream butter and confectioners sugar. Stir in cream and vanilla. Add additional cream if icing appears too thick.
Cook potatoes in jackets until fork tender. Peel, then shred into large bowl. Stir in sour cream, chopped onions, 1 cup cheese, salt and pepper. Turn into greased 2 quart casserole; top with remaining cheese. Sprinkle with paprika. Cover and refrigerate several hours or overnight. Bake, uncovered, at 350° for 30 to 40 minutes until heated through. Serves 8 to 10.
Before bedtime, set oven at 175° to 200°. Put meat, water and onions into seasoning bag. Next morning, turn oven off. Boil potatoes and carrots until almost done. Add salt and pepper. Put meat and all its juice into electric skillet. Add potatoes and carrots; simmer until they are cooked. Thicken gravy with cornstarch or flour and water. Serve with rice or mashed potatoes. Meat can be frozen. Bags found in grocery in seasonings.
Mix and set aside flour and sugar. In a pot boil margarine, cocoa and coke; pour over sugar and flour mixture. Add buttermilk, soda, vanilla, and marshmallows. Mix and pour into greased oblong pan. Bake at 350° for 30 minutes. Leave cake in pan. Mix icing and pour over cake.
Dredge steak in flour, salt and pepper mixture. Brown coated steak in bacon grease (shortening may be used). Remove browned steak to plate. In pan drippings, saute onions until brown. Add tomatoes and water. Chop tomatoes as they begin to heat. Add steak back to gravy and simmer until steak is tender. Serve with hot biscuits! Delicious!
Combine nuts with 1 teaspoon flour. Set aside. Sift together flour, cinnamon, salt, soda and powder. Beat eggs until light and fluffy. Add sugar and oil, mixing well. Add vanilla and dry ingredients. Stir in zucchini. Stir in prepared nuts. Grease 2 loaf pans. Pour batter into pans. Bake at 350° for 1 hour.
Preheat oven to 350°. Mix butter and flour by hand. Add sour cream. Grease small muffin tins. Drop 2 teaspoons into muffin tins. Bake at 350° for 25 minutes or until barely golden brown. Makes 48 tiny biscuits.
Mix all ingredients together and beat well. Bake in tube pan for 45 to 60 minutes at 350°.
Cut fruit; add nuts and 1/2 cup flour (not included above) in mixing bowl. Set aside. Cream shortening and sugar together. Add eggs, vanilla, brandy flavoring and soda mixed in hot water or whiskey. Add flour and salt; mix well. Then add fruit and mix together.
Grease and lightly flour 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Prepare pudding mix with milk as directed on package. Pour into six 5 ounce paper cups. Insert wooden sticks or plastic spoon into each for a handle. Press a square of aluminum foil or wax paper down onto pudding to cover, piercing center of foil square with handle. Freeze until firm. Press firmly on bottom of cup to release pop.
Peel and cut up apples and cook. Mix in sugar. Add soda, cinnamon, Crisco and margarine. Let cool.
Mix all ingredients. Melt margarine. Pour over and mix well. Spread on large cookie sheet. Bake at 350°, stirring often for 20 minutes.
Melt butter; add onion soup mix and rice. Stir well. Add 3 cups of hot water. Stir well. Bake in casserole dish for 1 hour at 350°.
Mix ingredients and press in bottom of 8-inch square pan. Bake 20 minutes at 350°.
Combine first 5 ingredients in a medium bowl; stir well. Combine low-fat yogurt, oil and orange juice; stir well. Add yogurt mixture to flour mixture and stir just until blended. Spoon into a 9-inch square baking dish coated with cooking spray; set aside. Combine apple slices and lemon juice; toss gently. Arrange apples and cherries over batter in pan; sprinkle with 1/4 cup sugar.
Combine first 5 ingredients in a small bowl. Stir well. Cut each chicken breast half into 4 strips. Add chicken to marinade. Cover and chill 1 hour. Remove chicken from marinade. Weave 1 chicken strip on each of 16 skewers. Coat with sesame seed. Place on rack in a broiler pan. Broil 4 to 5-inches from heat for 3 minutes, then turn skewers. Broil 3 minutes or until done. Serve with sweet and sour sauce.
In a small bowl, mix together 1/2 cup sugar, cinnamon and chocolate chips. Set aside. In a large bowl, cream together butter, 1 cup of sugar and eggs, then beat until light. Add sour cream, vanilla, water, flour, baking powder and baking soda. Mix well.
Combine lemon juice and lemon rind. Gradually stir into milk. Add egg yolk; blend well. Pour into pie shell. Chill. Add cream of tartar to egg whites. Gradually add sugar. Beat until stiff peaks form. Pile lightly on pie filling. Bake at 325° until golden.
Clean and pat dry entire inside and outside of bird; season outside and cavity with salt, pepper and rosemary. Place in a large roasting pan, surrounded with chopped celery, parsnips, turnips, carrots and onion. Add chicken stock to pan; cover and roast at 325° for 2 1/2 hours. Before carving, prepare gravy from pan juices. Serve with Spiced Apples.
Melt butter and peanut butter in large bowl. Remove from microwave; add sugar and milk until creamy and smooth. Place in microwave on high; stir after 30 seconds. Pour into buttered pan and let cool.
Brown chopped beef in 1 tablespoon oil. When brown, add seasons which have been mixed together. Add beans and let cook until time to eat.
Mix together everything except brown sugar and coconut. Pour into a greased baking pan, 9 x 13 x 2-inch. Mix sugar and coconut together and sprinkle on top. Bake at 350° for 45 minutes to 1 hour.
Mix 7 tablespoons butter and graham cracker crumbs; put in 9 x 13-inch pan and refrigerate until firm.
Spread 1 cup spaghetti sauce in a 13 x 9 x 2-inch pan. Arrange a layer of uncooked noodles on sauce. Top with 1 cup sauce, 1/2 of all cheeses, then another cup of sauce. Repeat until noodles run out. Top with rest of sauce (cover all noodles) and cheese. Bake at 350° for 45 to 55 minutes. Cool for 15 minutes. Serves 6 to 8.
Beat eggs and gradually add sugar and mix well. Add salad oil and blend in. Sift all dry ingredients. Combine (3) baby foods in bowl, alternating dry ingredients and baby food to egg and sugar mix. Pour in greased and floured jelly roll size pan. Bake at 350° for 25 to 30 minutes. While bars are cooling, prepare icing.
Drain pineapple; reserve 1/4 cup syrup. Pat slices dry with paper towel. Line bottom of 8-inch spring-form pan with wax paper. Arrange pineapple on bottom. Beat egg yolks with syrup, sugar and vanilla on high speed of electric mixer, about 5 minutes until light and fluffy. Slowly mix in flour, cornstarch and salt. Beat egg whites until stiff peaks form. Fold 1/2 the egg whites into batter with wire whisk. (Batter will be stiff.) Fold in remaining egg whites until thoroughly blended. Pour into prepared pan. Tap pan to remove air bubbles. Cover with foil, forming dome to allow cake to rise. Bring water to a boil in wok. Set cake on steamer rack. Cover and steam 35 minutes or until done. Turn upside-down and cool. Remove waxed paper.
Cover with slices of rye bread. Butter outsides of bread. Place on ungreased cookie sheet. Bake at 450° for 4 to 6 minutes per side (check frequently). Serve with pickles and chips.
Layer all ingredients, except taco seasoning, as written. Add taco seasoning to taste. Serve with corn chips.
Soften cream cheese in bowl. Add drained pineapple and dates. Mix. Form into a ball and roll in nuts. Chill for at least 2 hours. Serve with crackers. (Ritz are the best!)
Place roast in crockpot; combine remaining ingredients. Pour over roast and cook on high for 5 hours, or on high for 1 hour and on low for 7 hours.
Saute onion and green chilies in butter. Add soup and broth; blend. Simmer 10 to 15 minutes. While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds. Place a small amount of chicken on each tortilla and roll up tightly. Place in lightly greased 9 x 13 x 2-inch casserole dish. Pour remaining sauce over enchiladas and top with cheese. Bake at 350° for 20 to 30 minutes until hot and bubbly. May be frozen. Makes 12 enchiladas.
Blend together for 2 minutes, pour into greased pie pan. Sprinkle cinnamon and sugar or sugar substitute on top. Bake at 350° for 1/2 hour.
Cook potatoes in salted water. Mix well with cheese, soup, onion and sour cream. Put in greased casserole. Melt stick of butter and pour over top. Sprinkle with bread crumbs, Parmesan cheese and paprika. Bake at 350° for 45 minutes to 1 hour. Can add mushrooms, meat, celery seed, parsley and pepper for variety.
Boil noodles for 8 to 10 minutes. Brown beef and drain. In a 9 x 13-inch pan, make 2 layers of sauce, noodles, Parmesan cheese, beef, Mozzarella cheese and Cheddar cheese. The top layer can be made of sauce, Parmesan cheese, Mozzarella cheese and Cheddar cheese. Bake at 350° for 1 hour.
Blend together. Press into 8 x 8-inch pan (ungreased). Bake 15 minutes at 350°.
Cut the oranges or lemons into slices and put them on a plate. Pour all of the juices and the seltzer or club soda into a pitcher. Chill the Fruity Juice Fizz in the refrigerator for at least 30 minutes. Pour into glasses. Put 1 orange or lemon slice on edge of each glass. Serve. Makes 10 glasses.
Brown pork and beef; drain fat. Chop vegetables and saute until tender. Stir in tomato soup, mushroom soup and tomato sauce. Add cinnamon, cloves, salt and chili powder. Cook spaghetti. Drain and add to mix. Stir well.
In a 6-quart Dutch oven over medium-high heat, in hot oil, cook roast until brown on all sides. Remove, pour off fat and set aside. In Dutch oven, combine mushroom soup, onion soup mix and 1 cup water. Heat to boiling, then return roast to pan. Reduce heat to low. Cover; cook for 2 hours, turning roast occasionally. Add potatoes and carrots. Cover; cook 40 minutes more, or until roast and vegetables are fork-tender. Transfer roast and vegetables to plate; slice and cover to keep warm. In cup, stir together flour and remaining 1/4 cup of water until smooth. Gradually add to sauce in Dutch oven. Over medium heat, cook until mixture boils and thickens, stirring constantly. Serve sauce with or over roast.
Take lemon jello and heat V-8 juice until the jello dissolves. Add vinegar if you want to. If you would like to impress your family or friends, you can add olives or celery and put it in a mold.
Mix flour, brown sugar, oleo and nuts together. Press in bottom of 9 x 13-inch pan. Bake at 350° for 25 minutes. Reserve 1 cup baked for topping. Let cool.
Brown the chuck. Add all ingredients. Cover and simmer for 25 to 30 minutes, stirring occasionally.
Layer a third of the potatoes and onions in a greased casserole dish. In a saucepan, combine butter, cheese soup, flour and milk; stirring constantly, cook until bubbly. Remove from heat, and stir in grated cheese and salt. Pour a third of the sauce over the potatoes and onions. Repeat these layers two more times. Cover with foil and cook on 350 degrees for 1 hour or until potatoes and onions are tender.
Mix pudding mix with buttermilk and Cool Whip. Add fruit and graham crackers. Use immediately or will keep in refrigerator overnight.
Saute onion until tender in nonstick pan. Cook rice in chicken broth and onion until done. Add peas, salt and pepper and mix well. Put in serving dish and sprinkle with Parmesan cheese and parsley.
Cut sausage in half. Poke holes in sausage. Peel potatoes and quarter. Put in aluminum pan, 1 side sausage and 1 side potatoes. Cut onions. Put on top. Sprinkle olive oil on potatoes, salt, pepper and garlic powder. Cook 1 1/2 hours.
Mix well, then sprinkle with sugar; let stand. Take the core of apples out, fill with salad and put apple back on with toothpick. Place in cool place until used. Good to serve while cooking outdoors.
Heat oven to 350°. Combine all ingredients. Mix lightly, but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving. Serving size: 8.
Cut each biscuit in quarters. Mix 2/3 cup sugar and cinnamon. Roll quartered biscuits in sugar/cinnamon and place in buttered Bundt pan. Sprinkle with nuts on top. Bring butter and 3/4 cup sugar to boil for 2 minutes. Pour over biscuits. Bake at 350° for 30 to 40 minutes. Cool and turn out of pan.
Prepare cake mix according to package directions. Add other ingredients. Mix 1 minute. Do not overmix. Grease tins or line with paper cups. Fill 3/4 full. Bake at 350° for 15 to 20 minutes.
Melt margarine and caramels in microwave on High for 2 to 3 minutes. Stir in condensed milk. Dip marshmallow into mixture. Roll in Rice Krispies; put in 1 3/4-inch bake cup.
Blend sugar, flour and milk. Cook until thick (stirring constantly). Beat eggs. Combine with custard. Cook until thick. Line glass dish with wafers, sliced bananas and custard. Repeat with several layers. Top with whipped cream.
Cut beef across the grain into thin strips. Heat 2 tablespoons oil in 10-inch skillet over medium heat; add onions, pepper, mushrooms, garlic and salt and cook, stirring occasionally, 10 minutes until vegetables are tender. With a slotted spoon, remove vegetables to bowl. Add remaining tablespoon oil to skillet; add beef and cook over medium-high heat, stirring frequently, about 3 minutes, until browned. Add peanut butter, 1/2 cup water, soy sauce, crushed red pepper flakes and vegetables. Stir until mixture is blended and heated through. Makes 4 servings.
Blend all ingredients except bread. Refrigerate overnight. Scoop out center of pumpernickel bread and fill cavity with dip. Use center of bread you removed, torn into bite-size pieces, and all types of raw vegetables, potato chips or crackers as dippers.
Crush Oreos (a potato masher works well). Combine already mixed pudding with Cool Whip. Layer Oreos with mixture of pudding and Cool Whip. Refrigerate or serve when made.
Saute onions, mushroom and shrimp in butter. Add salt, flour and sour cream. Heat until hot. Serve over rice.	Time of preparation: 20 minutes. Serves 4.
Brown beef and onion. Add remaining ingredients. Simmer until warm. Serve with corn bread.
Stir all ingredients together until well blended. Roll in balls and sprinkle powdered sugar on top.
Thoroughly mix all ingredients in a large bowl. (I marinate approximately 2 pounds boneless, skinless chicken in this mixture.) Grill marinated chicken using sauce to baste while grilling.
Heat a small amount of oil in a large skillet. Fry chicken until browned. Drain. Place chicken in a 13 x 9 x 2-inch baking dish. In a saucepan, saute onions in butter. Stir in remaining ingredients. Simmer for 15 minutes. Pour over chicken. Bake at 350° for 1 hour, basting occasionally.
Add sugar, oil and eggs. Mix together. Add bananas and lemon juice. Mix all together. Add flour and baking soda. Mix. Add pecans and stir well. Grease bread pan. Heat oven to 325° and bake 1 hour.
Mix the hamburger, bread crumbs, onion soup and eggs as for meat loaf. Add salt to taste. Add more bread crumbs, if needed. Make into patties, dip in flour and brown on each side.
Pour boiling water over Bran Flakes and let soak. In a separate bowl, cream Crisco and sugar. Add eggs, one at a time, and beat well. Add buttermilk and "water-bran" mixture. Add sifted dry ingredients and beat well. "Fold in" All-Bran. Put in tightly covered container and store in fridge. Keeps as long as 6 weeks.
Heat oil in a large pot over medium heat. Add onion, green pepper and garlic; saute 4 minutes until onion is softened. Add carrot; cook, covered, for 2 minutes. Add zucchini, summer squash, chili powder, oregano and cumin; saute for 1 minute. Add tomatoes (carefully breaking up with a wooden spoon), beer and salt. Bring to a boil. Lower heat and simmer, partially covered, for 15 minutes. Stir in all beans. Simmer, stirring frequently, for 10 minutes to heat through.
Cream butter and sugars together. Add eggs; mix well. Sift dry ingredients together, then add to egg mixture. Add peanut butter and vanilla. Dough will be stiff. Form into balls and flatten with a fork, making a crisscross pattern. Bake for 10 to 12 minutes at 350°.
Mix all ingredients together and form into balls. Bake at 350° for 20 to 25 minutes, turning once.
Boil fryer in salted water until tender. Bone and cut into bite-size. Cook in 1 cup chicken broth the celery, onion and pepper. Then add soup, mushrooms, pimento and cheese. Add to cooked and drained spaghetti and chicken.
Slice onions. Melt butter in a 4-quart Dutch oven. Slowly cook onions in butter until lightly browned. Add bouillon cubes, water and onions. Cover; add Worcestershire sauce, salt and pepper to soup. Stir. Shred cheese. To serve soup, place a thin slice of French bread in the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with layer of shredded cheese. Place under broiler until cheese melts.
Combine all ingredients. Mix well. Knead on lightly floured board. Cut with biscuit cutter. Bake at 450° for 10 to 12 minutes.
Cook fresh ground turkey in skillet until brown. Cook the frozen vegetables according to directions in the microwave. Add the vegetables to ground turkey and mix well together. Add juice and cook until thick as desired.
Cream well margarine and sugar. Add sugar and flour; mix well. Add egg yolks, lemon juice and rind. Beat well. Slowly add milk while beating. Fold in beaten egg whites. Pour into pastry-lined pie plate. Bake 12 minutes at 425°. Reduce heat to 325° and bake for 30 minutes longer.
Mix sugar, cream cheese and margarine. Add vanilla. Alternate eggs and flour. Bake at 325° for 1 hour and 30 minutes.
Prepare jello the day before in 3 different pans; when molded, cut in small cubes. Mix jello cubes. Beat heavy cream and sugar and whip. Melt Knox gelatine in 1/2 cup warm water and add pineapple juice. Mix gelatine with heavy cream by hand. Line bottom and sides of 9-inch spring-form pan with Lady Fingers and fill with gelatin and heavy cream mixture. Refrigerate until set.
Brown ribs in open roaster at 450° for 30 minutes. Combine and thoroughly mix remaining ingredients. Pour sauce over ribs. Bake at 450° for 30 minutes. Serves 6 to 8.
Place oats in blender container. Blend about 1 minute, stopping blender occasionally to stir oats. Add remaining ingredients. Blend on high speed about 1 minute or until smooth.
Boil potatoes until tender. Remove skins. Mash pulp, add remaining ingredients and whip until fluffy. Place in a one-quart ungreased casserole dish. Bake, covered, at 350° for about 25 minutes. Serves 6. Calories per serving: 95.
Mix peanut butter and enough powdered sugar to create a crumbly texture. Prepare pudding according to package directions. Reserve 1 tablespoon peanut butter mixture. Add larger portion of peanut butter mixture to pie crust shell. Pour pudding over mixture. Spread desired amount of whipped topping to top. Sprinkle with remaining peanut butter mixture over pie. Arrange peanut butter cups on top of pie. Refrigerate at least one hour before serving.
Cut raw chicken breast in pieces. Dip in yogurt, mixed with crushed garlic. Dip in wheat germ, mixed with 1 teaspoon poultry seasoning. Place on cookie sheet. Bake at 400° for 20 minutes. Put in picks and serve warm with dashes of soy sauce and honey mustard dressing for dipping.
In large saucepan over medium heat, saute onion in margarine for 5 minutes. Reduce heat; stir in flour and blend well. Stir in chicken broth, garlic and pepper. Bring to a boil, then reduce heat to low. Add broccoli and milk. Simmer 10 minutes or until broccoli is tender. Stir in half and half and cheese and cook, stirring until cheese melts. Yummy.
Bring sugar, vinegar and spices to a boil. Add squash, onions and bell peppers. Cook 10 minutes. Remove from heat. Add pimento peppers, chopped. Stir well. Pack while hot into jars. Seal.
Blend shortening and both sugars in a large bowl. Beat in vanilla and eggs. Sift dry ingredients together. Add to mixture, blending well. Stir in 1/2 cup candies. Drop by teaspoon on an ungreased baking sheet. Decorate tops with remaining candy. Bake at 375° for 10 minutes or until golden brown.
Preheat oven to 325°. In a small heavy saucepan, combine butter, brown sugar and whipping cream. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8 inch round cake pans and sprinkle evenly with chopped pecans. In a large bowl, combine cake mix, oil, water and eggs. Beat two minutes at high speed. Carefully spoon batter over pecan mixture. Bake at 325° for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans and cool completely. In a small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of the whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
Soften ice cream and combine with pudding mix; blend well. Stir in peanut butter until well mixed. Fold in whipped topping. Pour into a 9 inch pie pan coated with nonstick cooking spray and freeze until firm. Remove from freezer about 15 minutes before serving. Slice and serve. Makes 4 servings.
Mix pie filling as directed on box. Cut down sugar amount to 2/3 cup. Break up half of sponge cake. Put into a large spring-form tin (greased). Pour 1/2 of pie filling mixture over cake in pan. Repeat and put in refrigerator overnight. Serve with Cool Whip. Decorate with strawberries or coconut if desired.