HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain salmon reserving liquid in measuring cup. Add milk to make 1/2 cup liquid. Bone, clean and flake salmon. Combine all ingredients, mixing thoroughly. Place in 9 x 5-inch loaf pan. Microwave at High 7 to 11 minutes or until center is set.
Sift together first 3 ingredients. Pour boiling water over All-Bran (set aside). Cream together sugar and shortening until light and fluffy. Add eggs, beat well, blend in buttermilk, Bran Buds and soaked All-Bran. Add sifted dry ingredients and mix well. Can be refrigerated up to 6 weeks. When needed, fill greased muffin tin 2/3 full and bake at 400° for 20 to 25 minutes. Makes about 2 1/2 dozen.
Wash snow peas; trim ends and remove strings. Combine snow peas and remaining ingredients in a 1-quart casserole, stirring gently. Cover with heavy-duty plastic wrap and microwave at High for 5 minutes or until tender. Stir after 2 minutes. Snow peas should be slightly crispy.
Peel eggplant. Slice eggplant 1/2 to 5/8 inch thick. Sprinkle with salt and let sit a few minutes. Wipe salt and moisture off. Brown in heavy skillet on one side. In baking dish sprayed with Pam, place eggplant, browned side up in one layer on bottom of dish. Top with 1 slice of onion and 1 slice of tomato. Top with 1 thin slice of Swiss or Mozzarella cheese. Melt a little margarine and stir in a spoon of bread crumbs and Parmesan cheese. Sprinkle on top of tomato. Bake about 10 minutes in 350° oven until cheese is melted and crumbs are brown.
Sprinkle dry orange Jell-O over cottage cheese. Add drained pineapple.	Fold in Cool Whip. Add miniature marshmallows, nuts, coconut and orange segments as desired. Chill. Other flavors of Jell-O may be used.
Peel eggs and divide sausage meat into 4 equal portions. Wrap sausage around each boiled egg. Roll in beaten egg and then bread crumbs. Bake in oven at 350° for 20 minutes or until sausage is cooked. May be eaten hot or cold. Slice in half to serve or slice into eighths for appetizers.
Sift flour and baking powder twice. Sift over dates and nuts. Add sugar, butter, yolks and vanilla. Mix with hands. Fold in beaten egg whites. Pour in greased angel food pan. Bake at 325° for 1 hour.
Cut up raw rhubarb and pour boiling water over it. Let stand 5 minutes. Then drain off the water and add sugar, 3 tablespoons water, flour and egg yolks. Pour into unbaked pie shell, dot with butter and bake at 350° until done. Then whip egg whites and put on top and brown.
Preheat oven to 350°. Mix first five ingredients together. Add eggs. Pour into greased 13 x 9-inch pan and bake for 30 minutes. Cool. Cut into squares (70). Serve warm or at room temperature.
Steam peppers for 5 minutes. Brown ground beef and onion. Add tomato sauce. Cook rice, then add to sauce. When done, stuff the peppers. Preheat oven to 400°. Bake peppers for 45 minutes, covered, then uncover and bake for 15 minutes. Take out and add cheese. Makes 6 servings.
Combine meat and potatoes in large pot and add enough water to cover well. Add onion soup mix and onion. Bring to a boil and let cook for 20 minutes. Now add carrots, corn, pinto beans, tomatoes, salt and pepper. Let cook about 30 minutes or until all vegetables are tender.
Shred cabbage and mix in salt, onion, carrots and parsley and toss well. Add remaining ingredients and blend well. Let stand in a cool place at least 1 hour before serving.
Heat oven to 450°. Mix all ingredients until soft dough forms. Turn onto a surface generously dusted with baking mix. Gently roll in baking mix to coat. Shape into ball. Knead 3 or 4 times. Roll dough 1/2 inch thick. Cut with 1-inch round cutter dipped in baking mix. Place with edges touching on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Makes about 2 dozen 1-inch biscuits.
With electric mixer, cream together butter and Crisco. Add 10x sugar and eggs. Gradually add flour. Form into crescents. Bake at 350° for 25 minutes. Cool. Sift 10x sugar over cookies. Makes approximately 10 dozen cookies.
Mix taco seasoning, sour cream and softened cream cheese together in separate bowl. Layer in bottom of pan. Layer salsa dip next. Shredded lettuce next, enough to cover pan. Tomatoes are next, cut into squares (may wish to drain on paper towel before adding). Final step is the cheese. Add taco and mild or sharp cheese together. If done overnight, do first 3 steps first and let chill. Do following steps before serving or couple hours before.
Scale fish; remove head and clean well. Cut on either side of the dorsal fin, as filleting and remove back bone. Leave fish whole. Salt generously. Rub with peppers. Place in Ziploc bag and refrigerate overnight. When ready to grill, rinse and pat dry. Cook on charcoal grill over white coals. You need to use a fish griller or a closely spaced rack that has been sprayed with Pam.
Mix together oil, sugar and eggs; add apples, coconut, raisins, nuts, soda, salt, cinnamon and vanilla and mix well. Stir in flour. Pour into an oblong baking dish and bake at 350° for 30 to 35 minutes. Test for doneness.
Brown meat in oil. Add onions and peppers. Saute until almost tender. Add remaining ingredients and simmer 1 to 1 1/2 hours.
Mix all ingredients together into 3-quart casserole dish. Bake at 400° for 1 hour, stirring after 30 minutes.
Cook the macaroni as directed on box; drain macaroni and rinse in cool water. Dice onion, celery and pickle. Blend all ingredients together, then add the mayonnaise, mustard and milk. Add salt to taste. Chill in refrigerator for at least 2 hours. Serves 5 or more.
Preheat oven to 325°. In mixer bowl combine 4 cups flour, herbs, baking powder, salt and baking soda. Mix on low speed 2 minutes. Place buttermilk and oil in stainless steel bowl and whisk gently to combine. Gradually add buttermilk mixture to dry ingredients, while mixing on low speed and continue to mix until dough forms a ball (20 to 30 seconds). Scrape dough from hooks. Turn dough over and mix on low speed another 30 seconds. Flour dry surface with remaining 1 tablespoon of flour. Knead until smooth with heels of hands. Form dough into round loaf. Pinch small handful of dough on top and gently twist, being careful not to tear dough from loaf. Place loaf, pinched side down, on baking sheet lined with parchment paper. Whisk egg yolk with 1 tablespoon water and lightly brush over top. Score by cutting 1/4 inch deep X on top. Bake 50 to 55 minutes. Bread is done when hollow sound is heard when bottom is tapped with finger. Allow to cool to room temperature before serving.
In a large bowl, mix all ingredients together. Spread mixture in greased 13 X 9 rectangle pan. Bake at 350 for 30 minutes or until done, Let cool before cutting.
Brown ground beef and sausage. Drain. Use same skillet to add meat, cubed cheese, garlic salt and oregano. Stir until cheese is melted. Spread on slices of party rye bread. Freeze on cookie sheets. Store in Ziploc bag and freeze. To Serve: Bake in a 300° oven for 10 minutes on cookie sheet.
Combine all ingredients except Hershey Kisses in large bowl. Mix on lowest speed until dough forms. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Top each with kiss, press firmly so cookie cracks around edge.
Mix all wet ingredients. Add apples and nuts, then add dry ingredients. Bake in Bundt pan (greased and floured) for about 1 hour. Can be cooked in 2 loaf pans.
Combine buttermilk, sugar, soda and Karo in a large pan (at least 4 quart size) and cook over low fire until soft ball forms in small amount of cold water. Stir often. Remove from heat, add vanilla and butter. Cool and beat. Add pecans. Pour into greased pan.
Cook sugar and water in heavy medium saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil until mixture begins to color, brushing down any sugar crystals on sides of pan with a wet pastry brush, about 4 minutes. Continue cooking, swirling pan gently, just until mixture turns a rich caramel color. Remove from heat and add cream (mixture will bubble vigorously). Stir until caramel dissolves. Add Espresso and boil 1 minute. Add vanilla. Cool to lukewarm. Can be prepared 3 days in advance and kept covered and refrigerated. Reheat to lukewarm over low heat to serve.
Heat milk to	warm temperature. Dissolve yeast. Let set a few minutes. Add sugar and salt while warm. Gradually add 2 cups flour and egg. Beat at slow speed for 1/2 minute. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon. Knead in enough of the remaining flour to make a moderately stiff dough. Knead until smooth, 6 to 8 minutes. Shape into ball. Place in a greased bowl.	Turn once. Cover. Let rise until double, 45 to 60 minutes.
Brown beef; drain grease. Add all of ingredients in large saucepan. Bring to hard boil. Reduce heat; cover and let simmer 20 minutes.
Mix peanut butter and Karo syrup together and add to the Rice Krispies. Mold mixture into pie plates and spoon softened ice cream into shell; place in freezer until ready to serve. Makes 2 pies.
Flour the chicken drumettes. Salt and pepper and brown chicken. Put in baking dish. Pour spicy honey barbecue sauce over the chicken wings. Bake at 350 degrees for one hour. Pour sauce over white and brown rice.
In large skillet saute onion and pepper in margarine until tender. Add tomatoes, mushrooms, olives and oregano, then add browned meat. Simmer uncovered 10 minutes. Place 1/2 of cooked spaghetti in greased 13 x 9 x 2-inch dish. Top with 1/2 of meat mixture. Sprinkle with 1 cup Cheddar cheese. Repeat layers. Mix the soup with the water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered in a 350° oven for 30 to 35 minutes until heated through. Serves 12.
Put rice, milk, sugar and/or cinnamon/vanilla into pan and cook on medium heat for approximately 2 hours. Stir occasionally.
Mix cereals and next 4 ingredients. Blend liquids and spices. Sprinkle over cereals. Bake at 200°, uncovered, for 2 hours. Stir every 30 minutes. (This liquid is enough for 93 ounces of dry mix.)
Heat oven to 375°. Prepare crust as directed on package for one-crust filled pie, using a 9 inch glass pie pan. Layer ham. cheese and broccoli in crust-lined pan. In medium bowl combine remaining ingredients, beat well. Pour over broccoli. Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. 6 servings.
Drain zucchini well, pressing between layers of paper towels. Combine zucchini and next 5 ingredients in a large bowl. Divide mixture into 8 portions, shaping each into a patty (mixture will be soft). Pour approximately 1/2-inch of oil into a large heavy skillet. Fry patties in hot oil over medium-high heat for 2 minutes on each side. Drain on paper towels. Serve with tartar sauce. Makes about 8 cakes. This is great way to use those extra summer zucchini.
Melt butter and chocolate over very low heat. Remove and gradually stir in the sugar. Add salt. Return to heat and stir in milk. Cook 7 minutes, stirring constantly. Do not let this boil. Makes a quart or so and stores well in the fridge. Reheat by placing jar in pan of hot water. Velvety and delicious!
Mix the sugar, eggs and oil together. Add dry ingredients; mix well. Add sliced apples. Bake at 350° for 40 to 45 minutes in greased 9 x 13-inch pan.
Scrape chocolate squares fine; mix with water, milk and sugar. Stir until dissolved. Whip with eggbeater until light and fluffy. Serve with marshmallows or cream.
Cook sugar, Karo and water in big kettle until it reaches crack stage, 275° on a candy thermometer. Add peanuts, stirring until it reaches 300°. Remove from fire and add vanilla, soda and butter. Stir until butter melts. Pour out on 2 1/2 feet of foil that has been buttered thoroughly, stretching candy to desired thickness as it cools. When cool, break in pieces and store in airtight container.
Cream sugar and shortening. Add well beaten eggs. Add soda to buttermilk; mix well. Add salt to flour and sift 2 times. Add flour and buttermilk gradually to mixture. Add vanilla. Bake 1 hour at 325° in tube pan.
In a large bowl, combine sweet potatoes, apples, raisins and almonds. Spoon into a shallow baking dish. In a small bowl, combine butter, brown sugar, oats and lemon peel; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 35 minutes or until apples are tender.
Fry sausage and drain grease. Steam celery, onions and bell peppers, until tender in butter. Prepare soup mix by directions, using 2 1/2 cups water. Combine all ingredients. Put 1/2 almonds in casserole dish. Sprinkle other half package of almonds on top. Bake 30 minutes at 350°.
Clean and wash berries. Simmer 1 cup berries, 1 cup sugar and 1 cup water for 15 minutes. Add red food coloring. Mix 1/3 cup water with the cornstarch; add to cooked mixture. Cook until thick, stirring constantly. Cool and add to remaining berries. Whip the cream. Add vanilla. Pour into baked shell. When cool, add whipped topping. Chill before serving.
Mix sugar and eggs. Add melted oleo. Mix all well. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Brown meat and onion in oleo. Add salt, vinegar, water, bay leaves and cloves. Simmer 2 hours. Add gingersnaps and boil. Serve over noodles or rice.
Preheat oven to 350°. Grease an 8 x 9-inch pan. Place the apples in a large bowl and stir in the egg. Pour in oil over the apples. Mix in sugar and cinnamon. Stir in the remaining ingredients. Pour into the prepared pan. Bake for 40 to 50 minutes or until a tester inserted in the center comes out clean. Preparation time: 20 minutes.
Cook potatoes 15 minutes. Mash. Add butter and cream cheese. Beat. Stir in 1/2 of Cheddar and next 5 ingredients. Put in	greased baking dish.	Bake at 350° for 40 minutes. Sprinkle 1/2 cup Cheddar over and bake 5 minutes more.
Mix in order as written. The batter should be prepared the evening before. A while cloth should be fastened to the rolling board; sprinkle with flour. Roll out thin; cut out in diamond shapes. Make a slit in center and draw one corner through, making a knot. Fry in deep fat at 370° for 2 to 3 minutes or until golden brown. Dust with powdered sugar. Makes 100 fattigmand. A Christmas tradition.
Chop cabbage and onions, set aside. Saute seed, almonds and noodles in margarine, set aside. Boil soy sauce, sugar, oil and vinegar 1 minute and cool. Mix all just before serving.
Preheat oven to 350°. Thaw broccoli. Then combine all ingredients except butter and crumbs. Pour into casserole. Blend butter and crumbs. Sprinkle on top. Bake 45 minutes. Serves 6.
Mix sugar, butter and milk. Cook over medium heat until thick. Add coconut and mix well. Beat egg whites until stiff. Add to rest of ingredients and cook until mixture starts popping. It will be watery, but put on cake anyway. It's delicious when cool.
In mixing bowl, cream the sugar and egg yolks until fluffy. Gradually add the milk and place in heavy 2-quart saucepan. Bring to a boil on medium heat and cook until slightly thickened approximately 5 minutes. Remove from heat and stir in jello. Cool. When cool, add pineapple. Whip the cream. Fold in the beaten egg whites and whipped cream. Cut cake into thin slices. Place half of slices in bottom of 9 x 13-inch cake pan. Pour half of creamed mixture over cake. Sprinkle half cherries over. Repeat with second layer. Freeze at least 8 hours. Remove 30 minutes before serving. Cut into squares. This is excellent to have in the freezer.
Toss coconut with food coloring until evenly tinted; set aside. Place angel food cake on large serving plate; frost top and sides with whipped topping. then sprinkle with coconut. Cut cake in 8 slices, leaving all slices in place. Then carefully pull out cake slices and separate slightly to resemble the petals of an open flower. Spoon halved strawberries into center of flower. Store leftover cake in refrigerator. Makes 8 servings.
Drain salmon. Remove skin if desired. Mash bones. Combine cream cheese, garlic, cottage cheese, onion, fines herbes and thyme until well blended. Stir in salmon to blend. Chill 3 hours. Mixture will be soft. Roll in parsley and walnuts. Serve with crackers. Makes 4 servings.
Melt butter; add flour and nuts. Pat mixture smooth in bottom of 9 x 13-inch baking dish. Bake at 350° for 20 to 30 minutes.
Mix together the first 3 ingredients, then add hot water and butter. Boil 5 minutes. After sugar dissolves, add cream and vanilla. Cook a few minutes longer, until thick. Stir constantly.
Mix until crumbly, then add enough milk (about 1/4 cup) to make a dough ball that can be rolled out thin.
Measure all ingredients into bowl and beat at low speed until blended. Increase speed to medium and continue beating for 3 minutes. Pour into an 8 x 8-inch greased and floured pan. Bake at 325° for 1 hour. Makes 16 servings.
Cream the butter and sugar. Add the eggs and vanilla and beat. Add the flour, salt and cocoa; beat 1 or 2 minutes. Add the coconut and nuts last. Bake in a greased and floured pan (use a 9 x 13-inch pan) for 30 or 45 minutes at 350°. Remove from the oven. Immediately spread marshmallow cream on hot cake and then top with your favorite chocolate frosting.
Soak cucumbers, onions and mangos in salt for 45 minutes. Squeeze water out of cucumbers, onions and mangos after soaking.
In a large skillet cook chicken in hot margarine 10 minutes or until brown. Remove chicken from skillet and set aside. Drain fat from skillet and combine remaining ingredients. Heat to boiling and return chicken to skillet. Cover and cook over low heat about 10 minutes or until chicken is done and broccoli is tender. Garnish with tomato wedges and fresh thyme.
Combine sugars, milk and butter in saucepan. Bring to full boil over moderate heat, stirring frequently. Boil for 15 minutes, over moderate heat, stirring occasionally. Remove from heat. Add marshmallow cream and butterscotch and chocolate morsels. Stir until mixture is smooth. Blend in chopped walnuts and vanilla. Pour into greased 9-inch square pan. Chill until firm. Yield: about 2 1/2 pounds.
Mix all vegetables with 1 cup of Hellmann's mayonnaise. Chill. Even better the next day.
Place all ingredients in a slow cooker on low heat for 2 to 3 hours. Serve piping hot with party crackers.
Combine sugar and vinegar. Mix cabbage, celery, onion, pepper, carrot and salt. Stir in sugar and vinegar mixture. Chill for 8 hours.
Peel cucumbers and run the tines of a fork lengthwise down to give it serrated edges when sliced. Slice paper thin. Place in a small deep bowl alternating with layers of onion.
Wash hens and pat dry. Split hens lengthwise. Sprinkle green onions in a 12 x 8 x 2-inch baking dish, coated with vegetable cooking spray. Place hens over onions. Combine vermouth, lemon juice and soy sauce; pour over hens, then sprinkle lightly with paprika and pepper. Bake at 450° for 15 minutes. Reduce heat to 350° and bake an additional 25 minutes or until done.
Wash vegetables and cut into medium slices. Place into a medium saucepan and cover with 1/2 cup of water. Bring to a boil for 10 minutes.
Cream butter and shortening; gradually add sugar, beating at medium speed of an electric mixer. Combine water and milk; set aside. Combine flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Spread Strawberry Frosting between layers and on top and sides of cake. Garnish with whole strawberries, if desired.
Mix ingredients well (about 2 minutes). Bake in greased and floured or greased and sugared Bundt pan about 1 hour at 350°. A glaze is nice on this cake. Put on after cake has cooled or just warm. Let cake cool about 10 minutes in pan before putting it on plate.
Heat oven to 400°. Line desired number of muffin cups with paper baking cups. In large bowl, combine buttermilk, oil and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add remaining ingredients, stirring just until moistened. Spoon batter into paper-lined muffin cups, filling 2/3 full. (Store remaining batter in tightly covered container in refrigerator for up to 4 weeks.) Bake at 400° for 20 to 25 minutes.
Butter 13 x 9-inch pan. Cream together butter and sugar. Add remaining ingredients. Bake at 350° for 20 to 25 minutes or until set.
Melt butter. Add salt and paprika. Add squash, washed and grated in long strips. Cook 5 minutes. Add sugar. Cover and cook 2 minutes. Add sour cream. Heat and serve.
Combine all ingredients. Refrigerate for 1 hour to set. Keep refrigerated and covered.
Beat egg and add ingredients together. Make into 6 cakes. Deep-fry in vegetable oil.
Boil chicken and broth 20 minutes in large pot. Add noodles. Cook according to directions on package. Add more water if needed. Add salt and pepper to taste. Remove from heat. Stir in soup and thyme. Cook on low if too thin. Serve with bran muffins. Will freeze well if needed.
Cook spaghetti according to package directions. Mix together with cheeses, milk, eggs and seasonings. Pour into a 10-inch baking dish. Top with crushed crackers and margarine. Sprinkle Parmesan cheese on top. Bake at 350° for about 45 minutes.
Mix together mayonnaise, Parmesan cheese, cream cheese and garlic. Add chopped artichokes. Put in 4 1/2 x 7 1/2-inch casserole. Bake at 350° for 30 minutes.
Bake pie shells and cool. Mix by hand pumpkin and spice. Add ice cream and mix well. Add dry instant vanilla pudding and mix well. Pour into cooled pie shells and spread with whipped topping. Chill and serve.
Mix carrots, sugar, milk and water in heavy pan. Boil until almost dry, stirring constantly. Add butter and cook again until almost dry. Add raisins and coconut. Spread in a shallow greased pan and refrigerate. Cut into squares when cold.
Cream sugar and butter until light and fluffy. Add eggs, one at a time. Add flour, 1 cup at a time. Add vanilla. Spread into an ungreased 9 x 13-inch pan. Divide into 24 squares and drop 1 tablespoon of cherries in each square. Bake at 400° for 45 to 50 minutes. Sprinkle with powdered sugar.
Preheat oven to 350°. In small skillet, melt butter. Add onion, celery, green pepper, 1/2 teaspoon Italian seasoning and garlic powder. Cook and stir over medium heat until tender. In medium mixing bowl, crumble beef. Add onion mixture, bread pieces, milk, egg, salt and pepper. Mix well and press into 9 x 5 x 3-inch loaf pan.
Sift flour. Add baking powder, salt and shortening; mix. Add milk and mix well. Let rise for 15 minutes. Shape into biscuits and place in greased pan. Bake at 350° for 30 to 40 minutes or until golden brown.
In a 9 x 13-inch dish, tear cake into pieces. Mix the cream cheese, Cool Whip, sugar and milk together; spread over cake. Mix berries and Glaze together and spread over cream mixture. Chill until ready to serve.
Place the juices, water and sugar in a pot. Place the cloves, cinnamon and salt in percolator basket.
Place chicken in a Ziploc bag. Add enough Allegro to flavor chicken, about 1 tablespoon per chicken breast. Marinate several hours. Grill or broil.
Butter a 13 x 9-inch rectangular pan. Microwave margarine in large microwavable bowl on High for 45 seconds, or until melted. Add marshmallows; toss until coated. Microwave 1 minute and 30 seconds on High, or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately stir in cereal; mix lightly until well coated. Press mixture into pan, using greased spatula or waxed paper. Let cool; cut into squares. Yields about 24 squares.
Cream oil, sugar and eggs. Sift flour, baking powder, salt and cinnamon; add to mixture. Add apples and nuts. Pour into greased 9 x 13-inch pan; sprinkle butterscotch chips on top. Bake at 300° for 1 hour and 15 minutes.
Flavor with frequent portions of prayer, recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with a cold shoulder or hot tongue.