HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 inch or more of oil in a cast iron skillet on camp stove or fire. Put a wooden match into oil. When it ignites, the oil is ready. Shake walleye fillets in plastic bag of fish coating. Fry in hot oil.
Pour cereals into a large bowl; set aside. In a 1-quart microwave-safe bowl, combine chocolate chips, peanut butter and margarine; microwave on High for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.* Stir in vanilla. Pour chocolate mixture over cereals, stirring until pieces are evenly coated. Pour cereal into a large, resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Mix all ingredients together and drop by spoon on cookie sheet. Bake at 350° for 10 to 12 minutes, depending on how crisp you like them. You might add 1 cup of either raisins or chocolate chips.
Squeeze lemons, take rinds and steam, then strain and add to other juices. Makes 32 cups.
Mix well and chill. Just before serving, add two 1 liter bottles of ginger ale.
Place alternate layers of meat and vegetables in a large Dutch oven. Sprinkle each layer with salt and pepper. Add water. Bring to a boil and reduce the heat. Cover and simmer 1/2 hour or until the meat is tender. Sprinkle with parsley before serving.
In medium-sized bowl, mix eggs and cheese together. Stir in ham. Add mayonnaise, dill pickle, hot sauce, mustard and salt. Mix well. Refrigerate until ready to use. Yield: about 2 cups.
Grind strawberries and cranberries in a food processor or grinder. Place in a large kettle. Add sugar. Bring to a full rolling boil. Boil for 1 minute. Remove from heat. Add pectin. Cool for 5 minutes. Skim off foam. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Yields about 14 half pints.
Place pork chops in a large food storage bag and pour salad dressing into it. Refrigerate for 1 to 2 hours. Spread bread crumbs on a plate and generously coat each pork chop. Place chops in a glass cooking dish, cover with foil and cook at 375° for 40 minutes. Remove foil and cook for additional 10 minutes. Serve with angel hair pasta with butter and Parmesan cheese.
Blend all ingredients until smooth. Refrigerate in tightly covered container. Yields 1 cup.
Mix all until nice and smooth. Add 1 cup of cold water. Mix again. Bake at 350° for about 25 minutes. Cool and frost with your favorite frosting. This cake is nice and moist just like ones with eggs and shortening. Makes 1 1/2 dozen cupcakes or one 13 x 9 x 2-inch cake.
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt. Add to creamed mixture. Stir in candy bars. Drop by rounded teaspoonfuls 2-inch apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are slightly browned. Immediately remove to wire rack to cool. Yields 4 dozen.
Preheat oven to 350°. Spray 9-inch pie pan with nonstick spray. Mix crumbs with small amount of egg mixture, just to moisten and spread in bottom of pan. Beat together eggs, milk, yogurt, cottage cheese, Mozzarella cheese and spinach. Pour into pie pan with prepared crust. Bake at 350° for 35 to 40 minutes or until knife inserted comes out clean. (A single serving contains 136 calories.)
Saute onion and parsley in melted butter in a large skillet until tender. Add rice, and saute 5 minutes, stirring frequently. Add water; bring to boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed.
Blend Dijon mustard and mayonnaise together. Spread each tortilla with a layer of cream cheese and mustard mixture. Cover with salami slices, shredded cheese and parsley. Roll tortilla as tight as possible without squeezing filling. Cover with plastic wrap and refrigerate for 1 hour. Before serving, cut into 1-inch slices. Serve cut side up. Best served at room temperature. Makes about 28 to 32 pinwheels. Serves 6 to 8.
Bake in two 8-inch cake pans at 375° for 25 to 30 minutes.
Grease souffle dish. Put in bread and cheese in layers, ending with cheese. Put other ingredients in a blender or mixing bowl. Beat until well blended. Pour over bread and cheese; refrigerate overnight. Bake at 350° for about an hour. For variety, add cooked shrimp, ham or bacon. Serves 6 or 8.
Preheat oven to 350°. Combine sugar, flour and salt. Add milk and egg yolks. Mix well. Cook 10 minutes in a double boiler, stirring constantly until thick. Add coconut and vanilla. Let cool. Put into pie shell. Beat egg whites; add sugar and beat until egg whites stand in peaks. Spread over top of pie. Sprinkle coconut on top and bake at 350° for 15 minutes or until light brown.
Mix together and bring to a full boil, stirring constantly. Boil for 2 minutes. Cool for 5 minutes, then stir in 1 cup evaporated milk.
In skillet in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned. Remove. In an additional 1 tablespoon hot margarine, cook mushrooms, onion and garlic powder until tender and liquid is evaporated. Stir often. Add soup, milk and pepper. Heat to a boil. Return chicken to skillet, cover and cook over low heat for 5 minutes or until chicken is no longer pink. Stir often. Serve over noodles or rice.
Into a medium mixing bowl, turn cheese and butter. Let stand at room temperature to soften. With a wooden spoon, blend thoroughly. Gradually work in flour. Press dough flat in bowl and refrigerate about 30 minutes. With a knife or spatula, mark off dough into 24 equal portions. Roll each portion into a ball, then press over bottom and sides (up to top) of small muffin pan cups, each about 1 3/4-inches in diameter. Use as directed in recipe for Crab Tarts. Makes 24 tarts.
Mix ingredients. Cook for 10 minutes. Pour in jars. Cold pack for 15 minutes.
Mix pudding as directed and Cool Whip together. In another bowl, mix powdered sugar, cream cheese and butter. Mix the two bowls together. In another bowl, crush the Oreos. Alternate with a layer of Oreos and a layer of pudding mixture.
Soften cream cheese in microwave on high 15 - 20 seconds. Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently stir in whipped topping. Fold in chopped cookies. Spoon into pie crust and refrigerate 3 hours or overnight
Mix first 6 ingredients well. Add to mincemeat and mix well. Pour into an unbaked pie shell. Bake at 350° until set or done.
Add all ingredients except cornstarch and noodles to crock-pot. Cook on low for 8 hours. In cup, dissolve cornstarch mixture into beef. Bring to a boil. Cook 1 minute or until thickened. Serve over hot noodles.
In saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted. Cook for 3 minutes. Add all remaining ingredients. Spread into an 8-inch square pan, that has been sprayed with nonstick cooking spray. Bake in 350° oven for 25 to 30 minutes or until brown.
Combine first 7 ingredients. Add bananas, sour milk and vanilla. Bake 25 to 30 minutes in 2 greased 9-inch layer pans at 350°. Serve hot or cold.
Parboil potatoes 15 minutes, peel and cut in half lengthwise. Place in a baking dish. Combine sugar, salt, oleo and water. Boil for 3 minutes. Pour syrup over potatoes. Bake at 350° for 1 to 1 1/4 hours.
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate and white chocolate chips and nuts.
Place partially thawed strawberries or raspberries, sugar, egg whites, salt and lemon juice in a mixing bowl. Beat 15 minutes until mixture holds shape. Add Cool Whip. Put lightly into prebaked pie shell (only prebake if a plain shell). Freeze 2 hours or overnight.
Mix crushed pretzels, margarine and 3 tablespoons sugar. Spread in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
In mug combine lemonade concentrate and water. Add cinnamon stick stirrer. Microwave at Full power for 7 to 8 minutes or until "almost" boiling. Stir bourbon into mug. Float 1/2 slice of lemon on top. Microwave at Full power for 1 to 1 1/2 minutes or until heated through.
Mix dry ingredients in large bowl. Add oil, buttermilk and eggs. Mix to combine well. Store in covered container in refrigerator. Use as needed. Never stir after first mixing. Bake at 400° for 15 to 20 minutes.
Mix first 6 ingredients together. Add flour (dough will be stiff). Add peaches (drained if frozen fruit is used). Bake at 350° for 45 to 60 minutes in a 9 x 13-inch pan. Sprinkle with powdered sugar while slightly warm. May be topped with whipped topping when served, if desired.
Place all dry ingredients in Ziploc bag, add chicken pieces and shake. Melt butter in pan. Place chicken in pan; bake at 400° for 45 to 60 minutes; turn chicken after 30 minutes.
Drop by teaspoon onto greased baking sheet. Bake at 350° for 8 to 10 minutes.
Melt butter; add flour, salt and sugar. Blend in 1 1/2 cups milk, 3 cups crushed corn and 3 well beaten eggs. Bake in a buttered 9 x 12-inch baking dish at 350° for 1 hour. You can put bread crumbs and melted butter on top.
Preheat oven to 350°. Grease and flour three cake pans. In a large bowl, mix cake mix, eggs and cooking oil for 2 minutes. At medium speed add can of oranges, including juice. Beat at medium speed for 1 more minute.
Process half the green pepper, jalapeno peppers and vinegar at a time in blender until smooth. Place in a saucepan with sugar, salt and red pepper. Bring to a rolling boil. Boil for 2 minutes. Remove from heat. Add pectin. Stir for 5 minutes. Stir in food coloring. Pour into hot sterilized jars; seal with paraffin. Good with meats.
Cream margarine and sugar together. Add eggs, one at a time, beating after each. Add flour, alternating last 2 cups with ginger ale. Add vanilla, almond flavoring and lemon juice or flavoring. Bake approximately 1 hour and 45 minutes at 275° or until cake springs back when touched. Makes 3 small loaves.
Mix all ingredients and bring to a boil. Simmer about 30 minutes or longer.
Peel, boil and mash the sweet potatoes. Add the hot milk, sugar, 3 tablespoons butter, maple syrup, black walnuts and salt. Place in a greased baking dish and pour the 2 tablespoons melted butter over the top. Bake for 20 to 30 minutes in a moderate oven.
Brown pork chops in Crisco on both sides in ovenproof skillet. Pour off drippings. Mix soup and water; pour over chops. Cover. Bake at 350° for 45 minutes. Yields 4 servings.
Dissolve Jell-O in boiling water. Add remaining ingredients and pour into pan. Chill until set.
Grind 1/4 cup almonds in blender. Toast remaining almonds and chop finely. Melt chocolate with butter in saucepan over low heat, stirring constantly. Stir in ground almonds, sugar and flavoring. Add dates; chill until firm, stirring occasionally, 1 to 2 hours. Shape into 3/4-inch balls. Roll balls in toasted almonds. Store covered in refrigerator.
Melt butter and cook onion until clear. Add the rest of the ingredients. This makes 1 pint of sauce. Put ham and sauce in crock-pot or roaster. Add water to cover. Heat, stirring often.
Blend all together well. Cook in a 9-inch unbaked pie shell at 450° for 10 minutes, then at 350° for about 30 to 35 minutes, until done. Serves 8.
In a saucepan, saute cucumbers and leeks in oleo until tender, but not brown. Stir in potatoes, chicken stock and parsley. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender. Cool. In a blender or food processor, puree soup in two batches. Stir in cream, salt and pepper. Refrigerate until thoroughly chilled. Garnish with chives before serving. Serves 8.
Combine all ingredients in greased 2-quart casserole. Stir well to blend. Bake, covered, at 350° for 1 hour. Serves 8.
Cook spaghetti according to package. Brown sausage and drain. Melt margarine and onion (I do this in microwave for 2 to 3 minutes). Drain spaghetti and onion-margarine mixture in 13 x 9-inch baking dish. Layer sausage, Ragu sauce, shredded Mozzarella, Swiss and Cheddar cheese. Top with pepperoni and olives. Bake at 350° for 30 minutes.
Cook unpeeled squash until tender. Drain and then add all other ingredients. Mix and then fry in hot oil until brown, turning like a pancake. (If you like, you may add jalapeno peppers to mixture before frying.)
Saute onion in a small amount of oleo. Add soup and milk; stir well. Add broccoli and cheese (cut into chunks). Stir often and have a low burner; if you do not stir often, it will stick.
Combine all. Stir until moistened. Pour on lightly greased griddle (medium heat). Flip when bubbles appear. Enjoy. Makes 8 (4-inch) pancakes.
Put the butter on the top of the bread. Put the cheese inside and grill it on the stove. Flip it over. If the side is brown, then you are ready to eat it.
Spray a tube pan with Pam. Put rolls in pan. Mix together the pudding, sugar and pecans. Melt the margarine and pour over rolls. Sprinkle the mixture over the rolls. Let rise overnight. Bake at 350° for 30 minutes.
In Dutch oven or large saucepan, combine sausage, green pepper, onion and brown. Drain off grease. Stir in all ingredients, except macaroni and cook for 15 minutes. Add macaroni and continue cooking for 15 minutes. Put in serving bowls and top with cheese. Yields 6 to 8 servings.
Combine ingredients and store in tightly covered jar. For each serving, place one well rounded teaspoonful of mix in a cup and add boiling water. Stir until dissolved.
Coat 2 large pots with non-stick cooking spray; saute onion, celery, green pepper and garlic until tender. Add corn, Ro-Tel, tomato paste, shrimp, crabmeat and seasoning. Add chicken broth; bring to boil, then lower heat and cook for 1 hour, adding water as needed to keep the consistency soupy. Add green onions; simmer for 15 minutes.
Heat oven to 350°. Mix cereal, margarine and cinnamon in small bowl; reserve 2 tablespoons. Press remaining cereal mixture in ungreased square pan (8 x 8 x 2-inch). Bake 12 minutes and cool.
Thin cream cheese with mayonnaise and curry, enough so it will spread thin on a plate. Layer the chopped food on top of cream cheese. Serve with crackers.
Beat eggs. Add sugar. Stir until sugar is dissolved. Add milk at once. Cook in double boiler. Stir continuously over medium heat until custard coats metal spoon. Remove from heat and add vanilla. Stir and let cool.
Scrub potatoes thoroughly and rub skins with oil. Bake at 400° for 1 hour or until done. Cool potatoes. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4 to 1/8-inch shell. Pulp may be reserved for mashed potatoes. Deep fry shells in oil for 2 minutes until light brown. Drain on paper towels. Place skins on baking sheet; sprinkle with cheese and bacon. Place under broiler until cheese melts. Serve with sour cream.
Combine sugar and water; heat and stir until sugar is dissolved. Bring to a boil for 5 minutes without stirring. Chill. Add juices and ginger ale; pour over ice. A large jar of maraschino cherries could also be added. (Makes 50 servings.)
Preheat oven to 300°. Boil macaroni for 15 minutes. Beat eggs. Add eggs, milk, macaroni, all grated cheese (except 1 cup), salt and pepper (to taste) in buttered casserole dish. Bake for 1 hour, until set. Top with 1 cup grated cheese and 1/2 stick butter or margarine cut into pieces. Heat until cheese melts. Serves 10 people.
Put Miracle Whip on bread. Then put ham, cheese, tomato slice and lettuce on slice of bread. Put the other slice of bread on the lettuce.
Arrange bacon slices in single layer in a 2-quart glass baking dish. Microwave for 5 to 6 minutes on High or until crisp. Remove bacon. Crumble and set aside. Add onions and green peppers to bacon fat. Microwave for about 3 minutes on High. Layer all in dish and cover with glass lid on. Microwave for about 7 to 8 minutes.
Cream butter, shortening and sugar with eggs, adding one at a time. Combine dry ingredients of flour, salt, baking soda and powder; sift 3 times. Add sour cream and buttermilk with vanilla and lemon extract, alternately with dry ingredients to egg batter. Beat well. Pour into greased and floured tube pan. Bake in 350° oven 1 hour or done.
In a large bowl, combine dry ingredients. Mix well. In medium bowl, whisk egg whites, water and syrup. Stir this into dry ingredients until smooth. Pour into 9-inch square pan that has been sprayed with a nonstick spray (Pam). Bake 30 minutes at 350°. Makes 16 servings; 130 calories, 0 grams of fat.
Cook sugar, Karo and water to a rolling boil. Drop pears into mixture. Cook over medium heat until thick. Makes 4 pints.
Preheat oven to 350°. Mash bananas well with a fork. In the mixer, beat eggs until they are light. Add the mashed bananas and mix thoroughly. Sift together the dry ingredients, except the wheat germ, and add all, including wheat germ to the banana mixture; stir well. Add the nuts. Bake at 350° for 1 hour for the large pan, 50 minutes for smaller pans. This bread should be cooled before slicing. It freezes very well. Makes one 9 x 5-inch loaf or 2 small 7 1/2 x 3 1/2-inch loaves.
Mix and bake in covered dish 1 1/2 hours at 375°. Add water to keep moist while baking.
In mixer, beat eggs, then each ingredient, one at a time, while mixing (except pecans). Roll out pie crust for 3 pie pans. Put 1 cup pecans in bottom of each, then pour mixture into all three. Bake at 350° for 1 hour and 10 to 20 minutes until done.
Combine all ingredients except pineapple. Cook over medium heat for 12 minutes or until thick. Stir constantly. Remove from heat and add pineapple. Spread on cooled cake.
Crumble sausage and mix well with cheese. Add Bisquick mix 1 cup at a time. Form into balls. Place on ungreased cookie sheet. Bake at 350° for 15 minutes.
Mix sugar, oleo and eggs and beat until smooth. Add flour and salt. Add mashed bananas and beat until well mixed. Add nuts. Pour into well-greased loaf pan. Bake at 350° until brown.
Place chips in bottom of casserole. Mix soups and tomatoes together. Heat. Place chopped chicken in casserole; top with soup mixture. Top with cheese. Bake at 350° until hot and cheese is melted. I prefer to mix cheese into casserole and top with onion rings.
Put 1/2-inch pieces of bacon in bottom of baking dish, then layer of onion, then layer of beans. Repeat until pan is full. Cover with mixture of vinegar, brown sugar and catsup. Cover top with tomato juice and simmer or bake real slow for hour or so. Good hot or cold.
Mix oatmeal, brown sugar and oleo like pastry. Add syrup, vanilla extract and almond extract. Press into a 9 x 13-inch greased cake pan (works best with wet hands). Bake at 350° for only 10 minutes. Cool.
Take aluminum foil (about 18 to 24-inches) and spread flat (4 of these). Make patties from ground beef or use 1 cube steak. Put patty in center of foil. Sprinkle with Worcestershire sauce and seasoned salt. Place onion on top of pattie. Cut potatoes, carrots and squash in slices and lay on top of onion. Add one pat of butter on top and close foil. Cook at 375° for 1 hour.
Thaw out in bread wrapper 3 loaves of frozen dough (Dakato Brand is best). Let rise until double in size, about 8 hours. Grease 2 pizza pans (13 x 18-inch) with Crisco. Cut dough in half. Press 1/2 dough into each pan. (Make sure dough doesn't shrink.) Cover with towel and let rise for 1 hour.
Mix all ingredients in large bowl; chill overnight. Top with sliced almonds when ready to serve.
Melt chocolate and 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining 2 tablespoons butter with cream cheese until softened. Gradually add 1/4 cup sugar and cream until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat remaining 2 eggs until thick and light in color. Gradually add remaining 3/4 cup sugar, beating until thickened. Add baking powder, salt and remaining 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract and remaining 1 teaspoon vanilla extract. Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter in greased 9-inch square baking pan. Top with cream cheese mixture. Drop reserved chocolate batter by tablespoon onto cheese mixture. Swirl with spatula to marble. Bake at 350° for 35 to 40 minutes. Cool. Cut into squares, cover and store in refrigerator.
Melt caramels with 1/3 cup milk in top of double boiler over barely simmering water; stir frequently. Combine cake mix with melted butter and remaining 1/3 cup milk. Spread half this mixture into greased 9 x 13-inch pan. Bake for 6 to 8 minutes at 350°. Remove from oven; sprinkle with chocolate chips and pecans. Drizzle melted caramels over chips and nuts. Cover with remaining cake batter. Continue baking at 350° for 15 minutes, until brownies are firm to the touch. Cool before slicing. Makes 3 to 4 dozen.
Heat milk but do NOT boil. Add remaining ingredients and simmer 10 minutes on low heat.
Combine egg and milk. Roll chicken in flour, then dip in egg batter. Roll in flour again. Fry in oil in skillet.
Dissolve Jell-O in 1 cup of boiling water. Add strawberries, pineapple, bananas and nuts. Place half of mixture in mold. Chill until solid. Spread sour cream on chilled mixture. Add remaining mixture and chill.
Heat oven to 350°. Grease and flour rectangular pan (13 x 9 x 2-inch). Beat eggs in large bowl. Stir in cake mix (dry), cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Surface of cake will be bumpy. Cool completely. Prepare pudding as directed for pie. Let stand about 5 minutes or until thick. Spread over cake. Store, covered, in refrigerator.
Place asparagus on the bottom of a 9 x 13-inch casserole dish. Put chicken on top of the asparagus. Combine soups, mayonnaise, lemon juice and curry powder. Pour over the chicken and sprinkle the cheese on next. Bake, uncovered, at 350° for 25 minutes.
Boil and cube chicken breast.	Saute onion and add all other ingredients plus about 2 cups chicken	broth.	Fill tortillas with mixture and roll. Add remaining sauce to top and add more grated cheese and jalapenos if desired. Cook at 325° until bubbly about 20 to 30 minutes.
In 1 1/2-quart shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and half of the onions.
Wash potatoes and bake in conventional oven at 400 for 1 hour or until done. Cut potatoes in half, length wise and the scope out the pulp. Melt margarine in a heavy saucepan over low heat. Add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly until mixture is thick and bubbly. Add potato pulp, salt, pepper, green onions, 1/2 C bacon, and shredded cheese. Cook until heated. Stir in sour cream. Add extra milk, if necessary for thickness. Garnish with green onion, bacon and cheese.
Mix dry ingredients. Mix juice, milk, oil and remaining ingredients and add to dry ingredients. Line muffin pans with paper baking cups; add batter and bake in 425° oven for 17 minutes. Makes 12 muffins.
Mix all ingredients and knead for 3 minutes. Roll mixture until thumb-sized balls and flatten on ungreased cookie sheet. Bake at 350° for 13 to 15 minutes.
Cut fish into bite size chunks. In a 4-quart saucepan, over medium heat in hot oil, cook green pepper, onion and garlic until tender, stirring occasionally. To vegetables in saucepan, add tomatoes with the liquid, basil, pepper and fish chunks. Heat to boiling on high heat. Reduce heat to low; cover and simmer for 10 minutes. Continue cooking until fish flakes when tested with fork. You can also add cooked potato chunks and cooked sliced carrots when you add fish.
Fry ground beef and onion. Drain grease and set aside. Boil water. Add macaroni until tender. Drain water from macaroni and then add tomato juice, ground beef mixture and spices. Bring to a boil again, then remove from heat. Serve in soup bowl along with crackers and peanut butter for a cozy, warm-up meal.
Combine all ingredients in a large soup kettle & bring to a boil. Lower heat and simmer for about 3 hours.
In large bowl with wire whisk or fork, mix olive oil, vinegar, cumin and salt. Add celery, scallions, pink beans, black beans and black-eyed peas. Gently toss to coat well. To serve, stir in celery leaves.
Bake cake mix as directed on box. Cool and split layers. Mix sweetened condensed milk and frozen lemonade with mixer; fold in Cool Whip and frost. Keep in refrigerator.