HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix salt, corn, cornmeal, baking powder, bell pepper, cooking oil, eggs, jalapeno pepper, green onion, and sour cream. Pour half of the batter in the pan and sprinkle with half of the cheese. Pour the rest of the batter into the pan and sprinkle remaining cheese on top. Bake at 350° for about 1 hour.
Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in nuts. Drop by teaspoon on a greased cookie sheet and bake at 375° for about 12 minutes.
One box of graham crackers contains three individually wrapped packages of crackers; use one package for each layer of this indulgent dessert. Line bottom of an ungreased 13 x 9 inch baking dish with one-third of honey graham crackers. Whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens. Spread half of pudding mixture over graham crackers. Repeat layers with one-third graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill for 8 hours.
Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum. Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in ice water. Combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat and add sliced cucumbers. Soak 5 - 6 hours or overnight. Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled. Process pints 10 minutes in a boiling water bath canner. Test jars for airtight seals according to manufacturers instructions.
Combine juice and banana in blender. Cover and process until smooth. Makes 2 cups; 99 calories per cup.
Chop peppers and onions in coarse grinder or blender. Put in colander, squeeze down to remove all juices. Put tomatoes in hot water and peel. Put tomatoes in colander and squeeze to remove all juices (throw all juices out). Put all the pulp in a large pot (not aluminum). Add sugar, vinegar and salt; simmer for 2 hours. (You can add Tabasco sauce if you like.) Seal in tight 1/2-pint jars.
Brown hamburger and onion. Add soup, tomatoes, mushrooms, cheese and sauces. Cook until cheese melts. Cook lasagna noodles as directed on package. Layer in 9 x 13-inch pan, starting with meat mixture. Bake at 350° for 1/2 hour.
Combine raisins, apples and boiling water in a bowl. Let stand for 10 minutes, then mix in honey, salt, cinnamon, allspice, nutmeg, cloves and oil; set aside. Mix together flour, wheat germ, baking soda and walnuts. Combine with apple mixture. Pour into well greased angel cake pan ring. Bake for 1 hour at 325°. Serve plain or topped with 10x powdered sugar.
Finish filling freezer with sweet milk after all ingredients are mixed and put in freezer. Other fruit may be used.
For filling, cook turkey, onion and garlic in skillet til turkey is no longer pink and onion is tender. Drain off fat. Place meat in a large bowl. Heat 1 tablespoon of oil in same skillet, stir-fry broccoli slaw for 2 minutes. Stir broccoli slaw, the stir-fry sauce, five-spice powder, garlic pepper and celery salt into meat. Stir in shredded cheese. Heat tortillas to soften. Spoon about 3/4 cup filling onto each tortilla just below center. Fold bottom edge of tortilla up and over filling. Fold in opposite sides just til they meet. Roll up. Secure with toothpicks. Heat 2 tablespoons of remaining oil in wok or skillet. Cook burritos, 3 or 4 at a time over medium heat about 4 minutes or until golden, turning once. Drain on paper towels. Keep warm in oven. (Burritos may be baked to warm instead of fried.)
Grease cookie sheet with Crisco shortening. Mix all ingredients together in large mixing bowl. Drop in balls on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cream together margarine, shortening and sugar. Add eggs; combine flour and baking powder and add alternately with milk. Stir in flavorings. Bake in greased tube pan at 325° for 1 hour and 30 minutes.
Mix together flour, baking powder and salt. Set flour mixture aside. Melt butter. Add to brown sugar and stir together. Beat in eggs, one at a time. Add vanilla, chocolate chips and nuts. Add mixture to flour mixture. Mix all together. Grease pan. Bake at 325° for 45 minutes.
Combine sugar, egg yolks and oil all together; beat 3 minutes. Beat egg whites to a stiff peak. Add to flour and sugar; beat for 3 minutes. Add pecans and bake in 3 layer cake pans. Bake at 350° until done.
Butter 9 x 13-inch pan. Line bottom of pan with graham crackers. Mix pudding and milk for two minutes. Blend in Cool Whip. Pour 1/2 mix over graham crackers. Add another layer of crackers. Pour remaining mix over second layer of crackers. Add third layer of crackers. Refrigerate for 2 hours. Mix remaining 6 ingredients until smooth. Spread over graham crackers. Refrigerate for 24 hours.
Preheat oven to 350°. Combine all ingredients except chicken in a saucepan. Simmer 10 minutes. Wash and dry chicken and place in a large baking pan. Pour half of barbecue sauce over chicken and bake, uncovered, for 50 to 60 minutes, basting with remaining sauce every 15 minutes. Or, chicken may be immersed in sauce, then removed and cooked over charcoal, basting frequently. Serves 4, 260 calories per serving. Serve with boiled potatoes and put the barbecue sauce on potatoes.
Sift all dry ingredients into a 9 x 9-inch pan. Make 3 holes in the mixture. Put the oil in the first hole, the vinegar in second hole and vanilla in the third hole. Pour water over all. Stir until it is mixed and smooth. Bake at 350° for 30 minutes.
Prepare brownies as directed; cool and cut in small cubes. Make pudding as directed on package. Retaining 1 1/2 cups topping, fold remainder into pudding.
Toss together apples and lemon juice in medium-size bowl. Stir in raisins, grapes and celery.
Mix everything together except the crumbs. Pour into a shallow casserole. Sprinkle crumbs around the edge. Bake in a 350° oven for 30 minutes.
Chop avocados, then mash with fork or mixer, mixing in with lemon juice. Add salt, onion, softened cream cheese and milk. Make ahead of time to allow flavors to blend.
In large bowl, combine all ingredients. Stir until well blended; pour into 8-inch tube pan (not Bundt), coated with 4 tablespoons shortening and 2 tablespoons flour. Bake at 325° until tester comes out clean (approximately 2 hours). Cool on rack for at least 5 minutes before removing from pan.
Mix drained beans and cream of mushroom soup. Put in casserole dish; layer with fried onion rings. Bake in moderate oven until heated through.
Mix above ingredients in pan; bring to slow boil, stirring constantly. Boil for 3 minutes. Skim foam from top. Put in jars and seal.
Arrange chicken breasts over rice. Mix water with cream of mushroom soup and pour over chicken and rice. Sprinkle Lipton onion soup over top. Cover with tinfoil and bake at 350° for 1 hour. Uncover and bake additional 1/2 hour. Serve hot.
Combine lemon juice, oil, parsley, salt and pepper in a bowl. Place chicken halves in large shallow baking dish. Pour marinade over chicken. Cover and refrigerate for 1 hour. May be grilled or baked in a shallow roasting pan for 1 hour at 350°, brushing often with marinade.
The recipe makes a flavorful seasoning to use in place of salt in cooking and at the table. Start by adding a small amount to your food, then gradually increase according to your preference.
Brown pork chops in pan on both sides, then place in baking dish. Mix ingredients in bowl, then pour over chops. Bake at 325° for 1 1/2 hours.
Prepare dinner as directed on package, except using 2 tablespoons milk. Add 2 eggs. Mix well. Spread over bottom and sides of greased 11 3/4 x 7 1/2-inch baking dish. Toss cheese with flour. Add remaining ingredients. Pour over mixture. Bake at 350° for 20 minutes. Cover loosely with foil. Continue baking 20 minutes or until set. Let stand 10 minutes before serving. Makes 6 servings.
Stir all ingredients together; add Bisquick last. Drop by spoonfuls onto heated, greased skillet. Fry like pancakes. Makes 10 to 12 patties.
Place red pepper, onion, celery, garlic and vegetable oil in a 13 x 9 x 2-inch oblong pan and stir to combine. Cook, uncovered, on High in microwave for 4 minutes. Remove from oven; stir in rice, tomatoes and juice, hot pepper sauce and water. Cook, uncovered, for 25 minutes, stirring 3 times, on High in microwave. Remove from oven. Stir in lemon juice and black pepper to taste. Serve hot. Serves 8.
Brown bread crumbs in 1 teaspoon melted butter. Cook broccoli and drain. Bone chicken and cut in chunks. Boil for 45 minutes. Combine in bowl the soup, mayonnaise, milk, curry and lemon and pour over meat and broccoli. Sprinkle cheese and bread crumbs on top. Bake at 350° for 30 minutes in a casserole dish.
Boil sugar, oleo and milk, stirring constantly, to soft-ball stage. Add chips, Marshmallow Fluff and peanut butter. Beat until smooth. Pour in buttered 13 x 9 x 2-inch pan.
Melt butter in 9 x 13-inch pan. Spread graham cracker crumbs in butter. Next, layer coconut, chips and chopped nuts over the crumbs. Gently press down. Swirl the Eagle Brand milk evenly over mixture. Bake at 375° for 40 minutes.
Mix the rice, onion, green pepper, celery and salt in a small bowl. Add the water; stir to blend. Divide the whole chicken breasts; you will need four pieces. Tear 4 pieces of foil about 15 inches long. Divide the rice mixture into four portions, one portion to each foil piece. Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out. Place 1 chicken piece on top of each portion of rice mixture. Blend the soup and milk; spoon equally over the chicken. Thaw the mixed vegetables just enough to separate. Arrange the vegetables around the chicken. Bring long ends of foil up and fold carefully. Fold the two sides up and seal so juice will not run out. Place packs on a cookie sheet in a preheated 375° oven. Bake for 1 hour. Yield: 4 servings. Carbohydrate 53 g, protein 22 g, fat 11 g, calories 399.
Boil and drain spinach in salt water. While hot, add cream cheese (cut in small pieces) and butter. Mix until completely melted. Quarter artichoke hearts and slice water chestnuts very thin. Mix with spinach. Pour in baking dish and top with bread crumbs. Bake at 350° for 20 minutes.
Mix all together; add enough mayonnaise to moisten (about 1 cup). Bake 20 minutes at 325° or until cheese is melted. Serve hot with rye crackers. Enjoy!
Drain peaches and mash with a potato masher. Add 1 cup of sugar and all the remaining syrup drained from the peaches. Bring sugar-syrup to a boil, then cook gently, stirring for 5 minutes. Remove from stove. Add jello; stir until jello dissolves. Fill 2 pint jars. Let cool, then keep in refrigerator. (Really good on toast for breakfast.)
Grease Bundt pan well, then sprinkle sides and bottom with mixture of 1 tablespoon sugar and 1 tablespoon brown sugar. Set pan aside. Combine ingredients and mix well. Fold in 1 can coconut pecan frosting mix. Pour into Bundt pan. Bake 1 hour and 10 minutes at 300°. The mixture of sugars help to glaze the cake. (Very moist cake.)
Spread pie filling in square baking dish. Sprinkle cake mix over top. Cut butter over cake mix; sprinkle with pecans. Bake at 350° for 1 hour or until set.
Grease 8-inch square pan. Microwave chocolate chips and the condensed milk uncovered in a 2-quart bowl on High 2 minutes. Stir until smooth. Stir in powdered sugar and vanilla, then the walnuts until well blended. Pour into prepared pan and spread evenly. Chill until firm, about 1 1/2 hours. Cut into 16 (2-inch) squares. Store tightly covered in a cool place for up to 2 weeks.
Beat eggs; add sugar and mix well. Add sour milk. Melt chocolate and butter over hot water; mix well and add. Sift flour before measuring. Combine dry ingredients (flour, soda, baking powder and salt); add to batter and mix well. Add vanilla. Add gradually the boiling water. Pour into greased and floured pan and bake at 400° for about 25 minutes. Let cool before icing.
Heat milk over medium heat until bubbles form around pan. Then watch for milk to rise. When milk rises about 1/8 of an inch and foam appears on top, take milk off heat. Let cool. Beat eggs, vanilla and salt, then sugar. Blend into milk. Then add Grape-Nuts and raisins. Pour into glass pan and sprinkle nutmeg on top. Sit glass pan inside pan with water 1/3 full. Bake in 350° oven for 1 hour.
Put the first 3 ingredients in cup. Add vinegar and stir. Pour into jars after pickling cucumbers are packed in tightly. Fill jar with vinegar. Add 1/2 teaspoon rock alum to each jar. Cover tightly and shake often for a few hours.
Place sausage in crock-pot. Add water, halfway up on sausage. Add jelly and mustard. Simmer on low. This is very good served with Fried Okra Salad (in cookbook) and baked beans.
Wash eggplants and cut in half. Scoop out pulp to about 1/2-inch of skin. Brown onion in oil. Dice pulp. Add pulp, tomatoes and bread crumbs together with browned onion. Fill eggplant shells with mixture. Bake for 30 minutes at 375°. Serves 4.
Bake chicken breasts in foil until well-done. Remove all bones, skin and gristle. Let chicken cool completely. Chop chicken in fine pieces. Mix first 6 ingredients and let refrigerate about 2 to 3 hours. Trim bread crusts and cut sandwiches into 3 pieces lengthwise.
Cook rhubarb in boiling water to a mush (cut rhubarb but do not peel). Press through a sieve. Measure the juice. For each cup juice add 1/3 cup sugar. Stir until dissolved. Chill. For each cup rhubarb juice add 1/2 cup grapefruit juice. Add the 1/4 cup lemon juice to the entire mixture. Just before serving, add 1 quart ginger ale. Serves 24.
Cook rice in chicken broth. Mix rice and other ingredients. Place in 2-quart casserole. Bake about 30 minutes at 350°.
Mix all ingredients for filling together, adding pecans last. Pour into pastry shell. Bake in 400° (hot) oven for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer.
Blend all ingredients together. Form into a ball or roll. Refrigerate for a few hours. Serve.
Combine all ingredients. Bake at 375° for 10 to 12 minutes.
Grease 10-inch pie plate. Cover with blueberries. Combine pecans and 1/2 cup sugar. Spread over blueberries. Melt butter, add oil. Add 1 cup sugar, flour and eggs. Blend then spread over blueberries. Bake at 325° for 1 hour.
Wash shrimp and remove muscle. Drain. Place in blender. Place in cheese in blender along with other ingredients. Blend well and serve.
Preheat oven to 440°. Grease small cookie sheet. Melt together in a large pan over low heat the butter, brown sugar and honey. Stir until sugar is melted. Remove from heat; mix in the oatmeal, raisins and nuts. Spread mixture on greased cookie sheet; bake until well browned. Take pan out; set aside to cool. (I mix occasionally while browning.) Crumble into small pieces with your hands. Store in tightly closed can or plastic bag. Serve in a bowl with lots of cold milk, or eat as a snack.
Mix ingredients and bake in pie shell at 350° until firm. Serve with whipped cream.
Combine mustard and brown sugar; spread on pork chops. Place a chop vertically at one end of oblong baking pan, fat edge up. Next to it, place a pineapple ring, a green pepper ring and an onion slice. Repeat until all are used. Fasten together with skewers. Pour pineapple juice over all. Cover pan with foil. Bake at 350° for 1 hour. Yield: 6 servings.
Cook broccoli as directed. Cook rice as directed. Brown celery and onions in margarine. Mix all together with some cheese whiz. Pour in baking dish & top with more cheese whiz. Bake at 350° for 30 minutes.
Grease and flour 2 loaf pans. Preheat oven to 350°. Sift together in a large bowl all dry ingredients. In a blender, add eggs, oil and enough zucchini to fill to top of blender. Blend until smooth. Add dry ingredients and mix well. Add vanilla and nuts. Bake 50-60 mins.
Beat eggs, oil and sugar until light. Combine all other ingredients. Grease a 9 x 13-inch pan. Bake at 325° for 25 to 40 minutes. Don't overcook! Let cool; frost with Mint Frosting.
Beat together eggs and prepared mustard. Mix cornflakes, ham loaf and milk together with first mixture. Shape into balls.
In a large glass bowl, combine pineapple, oranges, banana, grapes, marshmallows, coconut and almonds. Fold in yogurt. Chill well before serving. Yields 4 to 6 servings.
Roll coconut bar cookies into crumbs. Mix with 1 cube melted butter and press into bottom of a 13 x 9 x 2-inch pan. Mix eggs, 2 cubes butter and 1 box powdered sugar. Beat for 5 minutes. Pour over cookie mixture. Slice bananas and place over the topping, then cover the bananas with the crushed pineapple. Then cover with Cool Whip and top with nuts and cherries.
Mix all ingredients. Spray dish with nonstick cooking spray. Pour ingredients in 9 x 12-inch baking dish. Bake at 350° for about 20 minutes. Sprinkle cheese on top and brown.
Make sure cheese is room temperature. Mix all ingredients. Refrigerate so you can shape into balls. Use margarine or cooking oil on hands to prevent the mixture from sticking to hands. Form into 2 balls. Roll in chopped nuts. Wrap in waxed paper. Refrigerate until ready to serve.
Defrost strawberries. Beat eggs in a bowl until fluffy; add oil, sugar and defrosted strawberries. Sift together flour, salt, cinnamon and soda. Add flour mixture to strawberry mixture and mix well. Stir in nuts that have been mixed with 1 tablespoon flour. Pour in a greased and floured bread pan. Bake in a 350° oven for 1 hour and 10 minutes or until done. Cool 10 minutes and remove from pan.
In a large bowl, gradually stir the undrained pineapple into the cream cheese. Stir in the pudding mix. Fold in the pineapple and whipped topping. Cover and chill until serving time.
Lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic, pepper and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes.
While grits are hot, add butter and bacon-cheese spread. Let cool and add milk and eggs. Pour into greased 2-quart casserole. Add 1 cup grated cheese to top and bake at 300° for 30 minutes.
Chop artichokes. Mix all ingredients. Bake at 400° until brown on top. Dip with your favorite snack crackers.
Blend cream cheese, chili sauce, parsley, onion and pepper sauce until smooth. Add tuna gradually until all is thoroughly blended. Pack in a 4-cup bowl as a mold. Chill at least 3 hours. Unmold on lettuce and serve with crisp sesame crackers. Makes 8 to 10 servings.
Mix sugar and cocoa until completely blended in saucepan. Add milk to the mixture and stir until all sugar and cocoa are dissolved. Put mixture on stove at low heat until it comes to a boil. Stir once in a while so mixture will not stick to bottom of pan.
Mix boiling water, sugar, salt and Crisco in large bowl; let cool. In a small bowl, mix yeast, 1 teaspoon sugar and warm water. Add beaten egg to first mixture. Add yeast mixture and then flour. Cover and let rise. Bake at 400° until brown. Make into rolls or will make 2 loaves.
Dissolve bouillon in water; set aside. In large skillet over low heat, melt butter. Add onion; cook 5 minutes. Add rice; stir until coated with butter. Add bouillon liquid and seasonings. Mix well. Bring mixture to a boil. Cover and simmer for 15 minutes or until rice is tender. Makes 4 (1/2 cup) servings.
Put all ingredients, except pecans and pie shell, in blender or processor. Mix until thoroughly well blended. With spoon, combine mixture and pecans. Pour mixture into pie shell. Bake at 400° for the first 5 minutes, then at 325° for 50 to 55 minutes. Pie is done when springy to touch. It firms up as it cools.
Mix first 5 ingredients together; boil gently for 5 minutes. Remove from heat. Add peanut butter, Marshmallow Creme and vanilla. Mix quickly. Turn into 2 (7 x 8-inch pans) or 1 (9 x 13-inch) pan. Butter pans real good.
Mix flour and sugar. Add other ingredients and blend well. Pour into 2 loaf pans. Bake in preheated oven at 325° for 1 hour and 15 minutes.
Mix and sift dry ingredients. Beat eggs until light; add milk and butter and add to flour mixture all at once. Stir only enough to dampen flour. Drop by spoonfuls into buttered muffin pans and bake 15 to 20 minutes in a 400° oven. If you wish berry muffins, reserve 1/4 cup of the flour; use to dredge 1 cup blueberries and add to mixture.
Cream shortening, sugar and eggs. Make paste of food coloring and cocoa; add to creamed mixture. Add salt to buttermilk. Add alternately to creamed mixture; blend well. Add vanilla. Mix soda and vinegar together. Add into batter. Pour into 2 (9-inch) pans. Bake at 350° for 30 minutes.
Brown and drain beef. Place all ingredients in pan with beef. Cover with a little water. Simmer for 1 hour.
Clean head of cauliflower. Leave head intact. Put in bowl with water. Cover with Saran Wrap. Open one side. Microwave 8 to 10 minutes. Remove. Let stand 2 to 3 minutes. Spread sauce over cauliflower. Top with cheese. Microwave, uncovered, 1 minute to heat topping and melt cheese.
Mix Kool-Aid and sugar in the water. Add lemon juice, bananas and pineapple juice. Freeze. Remove from freezer to allow time to thaw to a slush prior to use. Add 7-Up to a recipe when served.
Mix chocolate chips, peanut butter and butter in a microwave-safe bowl. Microwave for 1 minute. Stir and microwave for another 30 seconds. Mix in Chex cereal, one cup at a time. Make sure all pieces are covered evenly. Put about 1 cup of powdered sugar into a plastic bag. Mix in cereal a little at a time. Shake until it is well coated. Then serve.
Sift together flour, baking powder, salt and sugar. Add nuts, apricots and cherries. Combine egg, milk and salad oil. Add liquid to dry ingredients. Stir only until flour is dampened. Turn into a well-greased 9 x 4 x 3-inch loaf pan. Push batter up into corners of pan, leaving the center slightly hollowed. For a well-rounded loaf, allow batter to stand in pan 20 minutes before baking. Bake at 375° for 1 hour.
Preheat oven to 400°. Grease muffin pan or use cupcake liners. In a large bowl with fork, cream shortening and sugar until blended. Add egg whites and beat until fairly smooth. Add oats, flour, cinnamon, salt, baking soda, baking powder, applesauce and 2 tablespoons of water. Stir until moistened. Fold raisins into batter. Spoon batter into muffin pan. Bake 20 to 25 minutes until golden and toothpick inserted comes out clean. Makes 12 muffins.
Mix all ingredients, except vanilla, cook for 7 minutes in double boiler, beating constantly at high speed. Remove from heat. Add vanilla and beat until fluffy. Frost cake.
Bake in oven at 300° or 325° for 1 1/2 hours. Cook in oblong pan and stir once or twice.
Mix together the first 4 ingredients; let set, then mix the next 4 ingredients. Cook and cool. When cool, add the whipped cream with sugar and flavor. Pour over set jello mixture; top with grated County Line cheese.
Dissolve jello in boiling water. Add drained pineapple and partially thawed strawberries. Pour 1/2 of the mixture in a 9 x 13-inch pan. Chill. Spread sour cream on top and remaining jello mixture. Chill until firm.
Mix all ingredients together; blend well, but do not overmix. Shape 6 oval patties 1/2-inch thick. Broil under a preheated broiler until done as desired, about 4 to 5 minutes on each side.
Prepare cornbread as package directs. Cut into 6 pieces. In skillet, brown meat with onion, green pepper and garlic; drain. Stir in tomatoes and tomato sauce. Season with salt and pepper, if desired. Simmer 15 minutes. Serve over cornbread. Prep and cook time: 30 minutes.
Clean beans by picking out small stones from package and rinse. Pour beans into pot of boiling water. Add salt and garlic salt to taste. Cook on medium, lowering heat when boiling. Keep covered. Keep water over beans, adding hot water when needed. Choose bean variety of choice.
Brown meat and onion in a skillet. Add rest of ingredients; mix well. Turn into 2-quart casserole dish. Bake, uncovered, at 350° for 45 minutes or until noodles are done and liquid slightly thickens. Serves 6 to 8.