HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, soda and salt in large bowl. Make well in center of mixture; set aside. Combine wheat bran and boiling water in a large bowl. Stir well and set aside. Place eggs, buttermilk and chopped orange in a container of an electric blender or a food processor; process until smooth. Add buttermilk mixture to bran mixture; stir well. Add sugar, butter and oil. Stir well and add to bran mixture. Add buttermilk mixture/bran mixture. Add dried fruit; stir and mix into flour. Stir until all dry ingredients are moist. Cover batter and store in refrigerator up to 1 month.
Several hours before serving, wash, hull and thoroughly dry strawberries. In saucepan, combine several tablespoons jelly with cornstarch, mix well. Add remaining jelly, Cointreau and water. Cook over medium heat, stirring frequently until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally. Serves 10 to 15.
Combine ingredients well using a spoon or spatula. Bake in preheated oven at 350° for 30 minutes. Serve with lightly toasted French or Italian bread.
Marinate wings in a mixture of corn oil, soy sauce and ginger for 3 hours; discard marinade. Bake for 45 minutes at 350°, or until brown.
Heat oven to 450°. Divide pastry into 2 parts. Line a 10 x 6 x 2-inch pan with 1 part of the pastry. Melt butter; add flour and seasonings. Let bubble. Add liquid and cook slowly until thickened. Add chicken; pour into pan. Top with rest of pastry. Bake 35 minutes.
Brown the beef and onion and add rest of ingredients. Simmer for 30 minutes. You may add 1 teaspoon of salt.
Blend fruit, ice and powdered milk in blender until thick. Add ice to desired thickness. Add sweetener to taste. Chill and serve.
Mix broth and chicken or celery soup together. Pour over deboned chicken. Pour 1 can drained peas and carrots over.
In a small saucepan, combine chicken broth, carrot, celery, onion, margarine, salt and pepper. Bring to a boil. Remove from heat. Add rice. Cover; let stand 5 to 8 minutes or until liquid is absorbed. Garnish with cashews and parsley.
Drain fruit and mix all ingredients together. Refrigerate at least 1 hour before serving.
Mix together egg yolks, condensed milk, sugar, flour and evaporated milk. Cook at medium heat until thick, then pour over sliced bananas and vanilla wafers.
Put bread in greased 13 x 9-inch baking pan. Cook sausage, then crumble and drain. Put on top of bread. Sprinkle with cheese. Mix eggs, milk and salt together and put on top of bread and cheese. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Serves 5 to 6 people.
Mix all ingredients together. Best when made several hours or a day ahead before use. Serve with raw vegetables.
Cook pasta according to package directions, then drain. In a bowl, combine pasta, tomatoes, cheese, salad dressing, green onion and olives. Toss gently to coat. Cover and chill. Arrange spinach on a serving platter; spoon on pasta. Makes 8 servings.
Combine first three ingredients. Add enough water to make a slightly stiff, rollable dough. Roll out as thin as possible. Cut into strips. Drop into a rich boiling chicken broth. Simmer on low 45 minutes to an hour. Chicken may be left in the broth.
Mix all ingredients. Pour into hot oiled skillet. Bake at 400° until done.
Mix all ingredients, except raisins, together and cook slowly until thick. Add the raisins and stir the mixture occasionally until it's cool.
Cut broccoli flowerettes into very small pieces. Cook and crumble bacon into small pieces. Chop onion into small long pieces. Mix these ingredients in large bowl. Add grated cheese. Mix in small bowl, the mayonnaise, sugar and vinegar. Pour over broccoli and chill well. Serves 6.
Preheat frypan at 300°. Put cabbage and onion through meat grinder, using coarse cutter. Combine ginger, salt and soy sauce. Add to meat mixture. Mix well. Shape into balls about 1 to 1 1/2-inches. Fry in oil or shortening until done, browning well on all sides.
Season raw potatoes. Put potatoes, bacon strips, onion and butter in crock-pot on low overnight. Remove from crock-pot to pan. Cover with cheese (it will melt from heat of potatoes). Serve with a main dish.
Heat and blend thoroughly. Dip chicken in flour, then in sauce. Place in pan. Pour remainder of sauce over meat. Cover and bake in 450° oven 15 minutes. Bake 1 hour and 15 minutes or until done in a 325° oven.
Heat until hot margarine and milk. Pour into this eggs, cornstarch, sugar and vanilla. Pour into pie shell. Cook at 300° until brown on top (about 1 hour).
Sift together flour, baking powder, salt and soda. Blend in shortening. Add sour milk and work lightly. Bake in well-greased pan. Bake in hot oven.
Bring water and bouillon granules to boil; continue boiling until granules are dissolved. Remove from heat and dissolve Jell-O, stirring constantly 2 minutes. Place beets with juice in blender and use the "chop" cycle. Mix all ingredients and add to Jell-O. Chill until set.
Preheat oven to 350°. Line cookie sheet with foil. (Note: Sheet should have a "lip". A 10 1/2 x 15 1/2-inch pan is a good size.) Arrange graham crackers over foil.
Spread pie mix in greased pan. Sprinkle cake mix over. Dribble melted butter over. Add nuts. Sprinkle coconut over and cover with foil. Bake at 350° for 1 hour and 15 minutes.
Mix flour, salt, cream of tartar and oil in the water. Cook on stove top at medium heat until a mashed potato consistency. Add the food coloring of your choice. Keep fresh in airtight containers.
Cook rice according to package directions. Add oleo to rice. Stir until melted. Add corn and soup. Put in greased, 2-quart casserole dish. Top with grated cheese. Bake for 30 minutes at 350°.
Combine margarine, brown sugar and nuts. Bring to a boil and boil for 2 minutes, while stirring. Place graham crackers on a cookie sheet. Pour mixture over crackers. Bake at 350° for at least 10 minutes. Cool. Break into pieces.
Combine peppers, sugar and vinegar in a pan. Cook on high heat; stir until it comes to a hard boil. Boil 1 minute. Stir constantly. Remove from heat. Stir in Certo. Let sit 5 minutes. Skim off foam with metal spoon. Pour quickly into jelly glasses. Seal with lids while jelly is still real hot.
Preheat oven to 350°. Mix flour, butter, sugar, maple and salt at low speed; increase to medium. Beat until light and fluffy. Drop dough by teaspoons about 1-inch apart on cookie sheet. Gently press pecan half into top of cookie. Bake 12 minutes until browned.
Wash cucumbers and dry. Pack in jars. Mix and pour over cucumbers cold. Seal with a hot lid.
Mix sugar, cocoa, margarine and evaporated milk in heavy saucepan and bring to boil, let boil 1 minute. Take off heat. Add peanut butter, oatmeal and vanilla.
Combine broccoli, raisins, onion, carrots, sunflower seed, vinegar, sugar and mayonnaise. Mix well. Refrigerate for at least 2 hours. Serve cold. Sprinkle bacon on top before serving.
Mix all ingredients and bake at 375° for about 30 minutes. While still hot, poke holes in cake with fork in layers. Pour icing over cake.
Combine first 4 ingredients. Add remaining ingredients. Bake 1 hour at 350° in a 9 x 13-inch pan.
Combine cooking wine and onion flakes and set aside for 1 hour. Whip cream cheese and mayonnaise until mixed well and slightly fluffy. Add cut up dried beef, olives and onions. Mix well. Serve with crackers or party rye bread.
Mix corn and eggs. Add sugar, cornstarch, salt, mustard and onion. Stir in milk and butter. Bake in a 3-quart greased baking dish for 1 hour in 400° oven, stirring once.
Barely cook broccoli until tender. Mix all other ingredients and place in casserole. Add drained broccoli and mix. Bake at 350° for 30 to 40 minutes. Good kept in refrigerator for 2 days before serving.
Make favorite meat loaf recipe. In loaf pan, layer 2 inches meat mixture. Peel eggshells, layer eggs in center. Top meat mixture and pack firm. Bake in 350° oven for one hour. Half an hour before removing from oven, add tomatoes and peas. Heat until warm.
Cook 400° oven. Grease 18 muffin cups or line with paper baking cups. Bake 18 to 20 minutes. Blend all ingredients well.
Melt butter over low heat in a heavy saucepan. Stir with wooden spoon. Saute onion and mushrooms in butter for 5 minutes. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil; boil 1 minute, stirring constantly. Cook until thickened. Serve over noodles, potatoes, etc.
Mix the first 6 ingredients. Form into meatballs and brown. Saute for 5 minutes the celery, onion and pepper. Add beef consomme. Add meatballs and serve over rice.
Bring the first 4 ingredients to a boil and boil for a few minutes. Stir to avoid burning. Add the oatmeal, nuts and peanut butter. Drop by spoonfuls onto wax paper.
Chop all ingredients, try to keep the juices. Mix all ingredients together. Make at least 3 to 5 days ahead.
Brown the chicken (do not cook). Place chicken in a large casserole dish. Layer vegetables on top of chicken. Mix soup, sour cream and water. As you layer chicken and vegetables, sprinkle with salt and pepper. Pour soup mixture over chicken and vegetables. Cover and bake at 375° for 45 to 50 minutes.
Beat egg with milk; stir in the 1 tablespoon melted Crisco and the fruit. Combine dry ingredients; add to egg mixture and stir just until mixed. Drop from tablespoon into deep Crisco heated to 375°. Fry about 4 minutes, until brown and done in the center. Drain on paper toweling. Serve hot. If desired, roll in confectioners sugar. Makes 16.
Cook squash and onions in a small amount of salted water until tender. Mix melted margarine in stuffing mix with a little water. Layer stuffing mix (save a small amount for topping), squash and onions, pouring soup over them. Layer cheese slices and top with balance of stuffing mix.
Cream margarine and sugar. Beat in eggs singly. Mix in vanilla wafers, milk, coconut and pecans thoroughly. Bake in greased and floured 1-inch tube pan 1 1/2 hours at 325°. Cool in pan. Serve with ice cream or whipped cream.
Mix sugar, milk and butter in saucepan. Bring to a boil to soft ball stage. Remove from heat. Stir in peanut butter and vanilla. Fold in cocoa and oats. Drop from tablespoon onto wax paper; let cool. (No baking necessary.)
Cover potatoes with water. Add salt and onion; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender. Drain. Add milk and heat through. Stir in remaining ingredients and heat on low until cheese is melted. Serve hot. Yields 12 to 14 servings.
Cook spaghetti following label directions. Drain. Place in a 13 x 9 x 2-inch baking dish. Stir in margarine, Parmesan cheese, salt, pepper and egg until thoroughly combined. Spread mixture evenly in pan. Saute the ground chuck, onion and green pepper in a large skillet until meat is brown. Drain. Stir in spaghetti sauce, sugar, oregano and garlic salt. Spread cottage cheese over spaghetti layer. Top with meat mixture. Bake at 350° for 30 minutes. Sprinkle with Mozzarella cheese and bake an additional 10 minutes. Let stand 15 minutes before cutting. Makes approximately 8 servings.
Mix milk and vanilla pudding together. Add sour cream and 8 ounces of Cool Whip. Set aside. Line the bottom of a bowl with a layer of wafers. Slice 2 to 3 bananas and place on top of wafers. Cover with pudding mixture. Put a second layer of wafers on pudding mixture. Top with a second layer of bananas. Cover with remaining Cool Whip.
Bring to boil first 3 ingredients. Remove from heat. Add flour. Stir in eggs 1 at a time. Put in greased muffin pan. (Makes 8.) Bake at 400° for 10 minutes. Lower heat to 350° and bake 30 minutes. Fill with cream pudding.
Mix all ingredients together in large mixing bowl. Pack into 2 tube pans or loaf pans. Refrigerate overnight. This is great to put in mini loaf pans and give to friends at Christmas.
Preheat oven to 350°. Grease and flour 12 (3-inch) muffin tins. Cream together the butter, sugars, coffee and vanilla. Beat together eggs and milk. Combine flour, salt and baking powder. Alternately add wet and dry ingredients to butter mixture. Stir just to combine. Add chips and nuts by hand. Fill muffin tins. Bake 20 to 25 minutes. Cool 5 minutes in tins, then remove and continue cooling on racks.
Fold a 36-inch piece of heavy foil in half to make a grilling tray. Cut peppers into julienne strips. Place peppers and sliced onion in the center of the tray; drizzle with salad dressing. Fold and seal foil.
Put graham cracker crust in bottom of ungreased 8 x 8-inch pan, following cheese cake directions. Mix filling from cheese cake according to directions. Mix in pineapple. Spread over crust. Layer of fruit cocktail. Mix Cool Whip and coconut. Spread over top. Refrigerate. For 9 x 13-inch pan, use 2 packages of Jell-O cheese cake and large cans of pineapple and fruit cocktail.
Add all the beans to the hamburger, bacon and onion. Add the vinegar, brown sugar, mustard, ketchup and sugar. Mix and simmer 45 minutes on low.
Mix all ingredients 3 minutes. Pour into one 10-inch pie pan and let stand 5 minutes. Cook at 350° for 40 minutes. (The Bisquick will make a crust.)
Melt butter in loaf pan. Stir in cake mix (one layer size). Add fruit mix to top. Bake at 325° for 1 hour. Crust will rise to top while cooking.
Cook pasta shells according to package directions. Drain. Rinse with cold water. Set aside. Meanwhile, in a small saucepan, cook carrot and green onion in small amount of water until tender. Drain.
Slice sausages and potatoes. Mix together, then add cheese and butter. Microwave or cook in oven. Stir as it cooks to mix well.
In 10 x 6 x 2-inch baking dish place fish. Sprinkle with salt and pepper. Dot with butter. Top with lemon, onion and parsley. Bake at 350° for 15 minutes. Pour soup over, stirring into liquid around fish. Bake 10 minutes more or until done. Stir before serving. Makes 3 servings.
Cut the venison into thin strips no more than 1/4-inch. Combine soy sauce and seasonings. Pour over strips in a large bowl. Mix well and marinate for 8 to 10 hours. Place the strips on a wire rack over a baking sheet. Allow the strips to touch, but not overlap. Bake in the oven on low (150° to 170°) for 10 to 12 hours. (Let this bake during the night.) Thicker pieces may need to take longer. When cool store in Ziploc bags at room temperature.
In large bowl, blend butter and cream cheese. Beat in eggs and hot sauce until light and fluffy. Blend in cheese. Stir in flour and salt. Chill 30 minutes. On generously floured board, roll half of dough to 1/4-inch thickness. Cut with 1 3/4 to 2-inch cookie cutter. Repeat with remaining dough. Place puffs close together on 3 ungreased baking sheets.
Mix first five ingredients in a bowl. Add vanilla, vinegar and oil. Pour water over all. Beat until smooth. Pour batter into 9 x 13-inch sheet pan and bake at 350°. Cake will be moist.
Whisk oil, vinegar, basil, mustard, salt and pepper in non-metal bowl. Alternately arrange tomatoes and cheese in non-metal casserole dish.
Drop by teaspoons onto ungreased cookie sheets. Bake 10 to 15 minutes until golden brown at 350°. Makes approximately 4 dozen.
Mix all ingredients except chicken. Pour over chicken. Cover and refrigerate at least one hour (overnight is better). Remove chicken and reserve marinade. Cover and grill chicken 5 to 6 inches from medium coals until golden brown, about 15 minutes; turn chicken. Cover and grill, turning and brushing 2 or 3 times with marinade until chicken is done, 10 to 20 minutes longer. (Can also be used for beef or fish.) Makes 4 servings.
Cut strawberries into small pieces; cover with glaze. Mix powdered sugar, sour cream, evaporated milk and Cool Whip. Break angel food cake into small pieces. Stir into mixture. Layer cake mixture in bottom of bowl and then a layer of the strawberry mixture. Chill for at least 6 to 8 hours.
Bring water to a boil; add shrimp and return to a boil. Lower heat and simmer, uncovered 3 to 5 minutes. Drain well. Rinse shrimp in cold water; peel and devein. Chop 8 shrimp. Set aside. Reserve remaining shrimp for garnish. Saute onion and garlic in 2 tablespoons butter until onion is tender. Add chopped shrimp, breadcrumbs, parsley, salt and pepper; mix well and remove from heat. Divide shrimp mixture evenly to spread over fillets. Roll up each fillet and secure with a wooden pick. Pour half of remaining butter into a 10 x 6 x 2-inch baking dish. Arrange fillets in baking dish; brush with remaining butter. Bake at 350° for 25 to 30 minutes or until fish flakes easily when tested with a fork. Remove fillets to serving dish. Top with Blender Hollandaise Sauce and garnish with remaining shrimp.
Mix all ingredients,	except bacon. Pour batter over bacon in hot 8-inch Dutch oven.	Use 1/2 bacon slice for each cake. Turn over when bubbles start to break.
Cream Crisco and sugar. Add egg and beat. Sift and measure flour. Add ginger, cinnamon, salt and soda. Add milk and molasses alternately with the flour. Add blueberries. Pour into greased 8 x 8-inch pan. Sprinkle top with 3 tablespoons sugar. Bake at 350° for 50 to 60 minutes.
Mix graham cracker crumbs, sugar and margarine; press in a dish and chill 15 minutes. Mix cream cheese, sugar, milk and Cool Whip. Spread over crumbs and chill; seal edges. Place sliced peaches over cream cheese mixture. Chill.
In a bowl, mix together macaroni, corn, margarine, onions, tomatoes, salt, pepper and cheese.
Combine eggplant, water and 1 teaspoon salt in medium saucepan. Bring to boil; reduce heat and simmer 5 minutes; drain. Cook celery, onions and bell pepper in butter until tender-crisp. Stir in eggplant, rice, crawfish tails, crumbs, parsley, garlic powder, black pepper, red pepper and 2 teaspoons salt. Turn into buttered 2-quart casserole. Sprinkle with paprika. Bake at 375° for 25 to 30 minutes.
Drain and mix chunk pineapple, mixed fruit or fruit cocktail, bananas, peeled apple (cut in small pieces) and mandarin oranges. Add cherries. I grind mine up with the juice to add color and add 1 deal Cool Whip.
To Make Meatballs: Combine meat, bread crumbs, onion, Worcestershire sauce, milk, salt and egg. Mix well. Shape into 20 (1 1/2-inch) balls. Cook over medium heat, turning often, until browned. (May also bake at 400° for 20 to 25 minutes.) Drain well.
Grease electric frying pan with margarine. Brown meat; spread over pan. Sprinkle with salt, pepper and basil. Add 1/2 package dry spaghetti sauce and Parmesan cheese. Top with noodles. Break up tomatoes; pour over noodles. Add tomato sauce and the rest of dry spaghetti sauce. Top with grated Mozzarella cheese. Let cook on low at 150° to 200° for 15 to 20 minutes.
Heat ingredients in saucepan over medium heat, stirring frequently. Serve warm. Use as dip for chips and serve with cold Coronas or frozen margaritas.
Saute garlic in melted butter in small skillet over medium heat for 1 minute. Set aside.
Heat oven to 375°. Place sliced apples in greased 9-inch square pan or baking dish. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes or until apples are tender and topping is golden brown. Serve warm. Makes 6 to 8 servings.
Melt margarine in 8-inch iron skillet in 350° oven. Coat pan with margarine. Mix all ingredients until blended. Pour remaining margarine into batter and mix well. Pour batter into hot pan and bake at 350° for about 35 minutes.
Do not use beater, just mix. You may add any of the following: 1/2 cup diced apples, raisins, candied fruit and top with slivered almonds or walnuts. Pour into 2 well-greased (sticks: use flour first) and sugared loaf pans. Bake 40 to 50 minutes at 350°. Check after 35 minutes. Cool 10 minutes before removing. The bread freezes beautifully. It is so good you may want to keep one of the starters for yourself.
In a heavy skillet, brown pork chops in oleo, salt and pepper. Place a thick slice of onion on each chop; pour tomatoes around the chops, about 1-inch in depth. Add rice around in the tomatoes. Sprinkle with brown sugar. Cover tightly and simmer at 350° until chops are tender and rice is done.
Cook sugar and milk until soft ball forms in cold water. Take off stove. Add peanut butter and marshmallow cream; keep stirring. Add vanilla. Pour into a greased pan or platter to cool. Cut into squares.
Cream butter and sugar until fluffy. Add beaten eggs and beat well. Add raisins and nuts. Sift remaining ingredients together and add to butter and sugar mix. Mix thoroughly. Drop by teaspoon 1 inch apart on a greased cookie sheet. Bake at 350° for about 12 minutes. Makes 3 dozen.
In skillet, cook zucchini and onion in margarine until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese; stir into vegetable mixture. Separate dinner roll dough into 8 triangles and place in 10 x 8-inch baking dish, pressing dough over bottom and sides to form a crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake at 375° for 18 to 20 minutes or until knife inserted comes out clean. If crust becomes too brown, cover with foil during last 10 minutes. Cut into wedges. Serve hot.
In large mixer bowl, combine 1 1/2 cups of flour and the yeast. In saucepan, heat together milk, sugar, shortening and salt just until warm (115° to 120°), stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add eggs. Beat at low speed with mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (5 to 8 minutes). Shape into ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until dough doubles (45 to 60 minutes). Punch down; turn out onto a lightly floured surface. Divide in half. Roll out dough to 1/2-inch thickness. Cut with floured doughnut cutter (has hole in center) into doughnuts. Cover and let rise in warm place until very light (about 30 to 45 minutes). Fry in deep hot fat (375°) until golden, about 1 minute on each side. Drain on paper toweling. If desired, roll warm doughnuts in sugar or frost with glaze. Makes 18 to 20.
Heat oil with garlic in large pan over medium heat. Dredge veal in flour. When oil is hot, add the meat, mushrooms and onions. Brown, stirring frequently. Add water and bring to a boil. Lower heat. Blend in herbs, spices and carrots. Simmer for 1 1/2 hours, stirring occasionally, pouring in extra water as needed to keep meat covered.
*Can use broccoli, carrot slices, cauliflower, mushrooms, green and/or red bell peppers, yellow and/or zucchini strips or slices.
Toss lettuce with 1/4 cup dressing. Brush inside of bread with 1/4 cup dressing. Layer bread with turkey, chicken, cheese, tomatoes and lettuce. Make sure ingredients are spread evenly into loaf. Microwave loaves or heat in oven at 400°, just until cheese is melted.
Mix all ingredients together, except honey, in a bowl. Pour into greased round skillet or Pyrex baking dish. Bake at 325° for approximately 35 minutes. Serve with honey.
Wash sweet potatoes and place in large sauce pan. Cover with water and bring to boil, cover pan and simmer about 30 minutes until tender. Peel potatoes and mash. Add next 8 ingredients, mixing well. Pour into a greased 13x9x2 baking dish. Bake at 350° for 45 minutes. Sprinkle with coconut before serving. Serves a lot.
Crumble saltines and combine with softened butter. Press onto the bottom of a glass baking dish (a square one is good). Saute the onions (peeled and sliced) in 2 tablespoons butter until golden, but not brown. Put the onion mixture on top of the saltine crust. Spread the grated cheese over this mixture. Mix the custard in a bowl (milk, eggs, salt and pepper). Pour over the top of the casserole and bake at 350° for 25 minutes. Bake until golden. Keeps well. Freezes well, too!
Chop broccoli and boil with salt. Leave the head of broccoli to steam last. Drain broccoli and add cream of mushroom soup, onion, 3/4 bag of shredded cheese and sour cream to taste. Stir ingredients together well. Put in oven at 350° until cheese is melted.
Beat egg, then beat in remaining ingredients in order given, sifting the dry ingredients. Grease griddle and when hot, add batter for pancakes. Turn pancake as soon as puffed and full of bubbles and before bubbles break. Makes 10 (4-inch) golden brown cakes.