HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over oats; let stand for 20 minutes. Mix butter and sugar; add eggs, soda, salt and flour. Mix in oats, pour into 8 x 12-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven. Let stand 5 minutes.
Mix all ingredients except crackers. Place in baking dish. Crumble crackers in melted margarine and sprinkle on top. Bake about 30 minutes.
Caramelize 1 cup sugar in a small heavy pan. While cooking, mix 3 cups sugar, cream and salt in a larger pan; when mixture comes to a boil, add caramelized sugar to mixture and cook until it comes to a soft ball (when dropped in water). Cool and beat; when it holds, dip end of nut in and drop on waxed paper. If it gets too hard, add a little cream. You can also use this for cake icing.
Slice tomatoes about 1/8 to 1/4-inch thick. Beat egg and milk in bowl; combine flour and cornmeal. Dip each slice individually in milk and egg mixture and then in flour and meal mixture. Have shortening about 1/2-inch deep in heavy skillet. When shortening is hot, place tomatoes in and fry until brown on both sides. Salt and pepper to taste.
Cream together the butter, sugar and bananas. Then add the rest of ingredients. Bake at 350° for 20 to 30 minutes in a 10 x 14-inch pan.
Dry apricot halves on paper toweling until as dry as possible. Beat egg with milk; stir in the melted shortening. Combine the flour, granulated sugar, baking powder and salt; add to egg mixture and stir just until mixed. Dip apricots in batter. Fry, a few at a time, in deep shortening, heated to 365° until fritters are brown, about 4 minutes, turning once. Do not use the frying basket. Drain on paper toweling. Roll in confectioners sugar. Serve warm.
Split shrimp and season with salt, red pepper and black pepper. Melt margarine or oil and add onion, celery, bell pepper and garlic. Cook slowly in uncovered heavy pot until onion is wilted. Add seasoned shrimp and let simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water and add to mixture. Cook another 15 minutes, stirring occasionally. Serve over cooked rice. Serves 4.
Remove chicken from bones. Grind in food processor. Mix all ingredients together. Add more or less broth as needed. Place in any desired mold or rectangular pan. Layer sliced eggs as you press loaf in mold. Leave a few for the top as garnish. Chill several hours.
Mix with hands the cake mix, 1 egg and margarine and press into a 9 x 13-inch greased dish. Mix together cream cheese, confectioners sugar and 2 eggs. Beat with a mixer and pour on top of pressed batter. Bake at 325° for 50 minutes.
Stir jello into boiling water until dissolved. Add frozen strawberries. Stir until thawed. Add well drained crushed pineapple and finely diced bananas.
Combine strawberries, egg whites and sugar. Beat at highest speed until thick and creamy. Beat whip cream and fold in gently. Pour into graham cracker pie crust. Freeze 4 or 5 hours. Serve frozen.
In a saucepan, combine the chicken broth, the celery with leaves, green onion, bottled hot sauce and the ginger. Bring mixture to boiling. Slowly pour the beaten egg into the soup. Stir once, gently, so the egg forms thin shreds. Remove from heat. Serve the soup immediately. Serves 2.
Mix together. Press into a greased mold pan. Place in the freezer for 15 to 20 minutes.
Combine everything except cheese and microwave until potatoes are done. Remove from microwave and top with cheese. Return to microwave and cook only until the cheese melts.
Spread cream cheese in oblong glass baking dish and rest of ingredients in order. Bake at 350° for 20 minutes. Serve with tortilla chips.
Blend Ro-Tel, soups and milk. Layer chicken, Doritos, chicken and Doritos. Pour blended mixture over that and bake at 350° for 30 minutes.
Combine all ingredients and add plain flour to make stiff enough to handle. Let rise until double in size. Press down and roll out. Place on pan which has been warmed and buttered. Let rise again. Bake in a preheated oven at 375°.
Combine all ingredients and mix thoroughly. Roll into balls, using about 2 teaspoons of the mixture for each ball. Store in covered container for several days before serving. Roll the candies in more sifted confectioners sugar or coconut. Makes about 50.
Dissolve Jell-O in hot water. Add all other ingredients. Refrigerate. Serves 6.
Trim excess fat from steak. Place steak between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut into 4 equal pieces.
Put all ingredients except almond bark in paper bag. Shake and pour into cookie sheets. Melt almond bark in double boiler and pour small amount over cereal mix. Sir. Add more cereal, then almond bark until used up. When dried use spatula. Separate into pieces and place in closed container.
Scald sour cream. Stir in sugar, salt and melted butter. Cool until lukewarm. Measure warm water into large bowl. Sprinkle in yeast and stir. Add lukewarm sour cream mixture, eggs and flour. Mix until well blended. Cover tightly and refrigerate overnight. (This is very important.) Next day, turn out dough onto a lightly floured board. Divide into 4 parts. Roll each part into a 10-inch circle. Cut each circle into 12 wedge-shaped pieces. Roll each piece up from wide end and place on greased baking sheet. Cover and let rise in warm place until doubled, about 1 hour. Bake at 375° for 15 minutes or until browned. If desired, brush with butter when removed from oven.
Allow navy beans to soak in water overnight. Add remaining ingredients; cook on high in crock-pot for 5 to 6 hours.
Blend ice with Bacardi Margarita mix and add your rum or tequila to your taste. Wet top rim of cocktail glasses with lime and dip into salt. Now pour Margarita into glass. Decorate rim with limes or cherries. For non-alcoholic drink, do not add the rum or tequila.
Cook spinach until thawed. Drain. Add cheese and melt in microwave until all bubbly. Yum!
Beat egg until light, add buttermilk; mix well. Combine with dry ingredients with a few swift strokes. Beat in oil. Pour batter for individual pancakes on hot skillet. Makes ten 4-inch pancakes.
Melt oleo; add flour and nuts. Put on bottom of 13 x 9 x 2-inch pan. Bake at 300° for about 20 minutes. Cool.
After you have chicken in bottom of pan, mix together celery and chicken soup and broth. Pour this over the chicken. Mix together flour, milk, melted butter and baking powder. Pour over the top of soups and chicken. You may add mixed vegetables to the soups and broth, if desired. Bake in 350° oven for 35 to 40 minutes.
Mix ingredients together. Bake at 350° in a greased and floured tube pan for 1 hour, or until done.
Cut rolls through middle. Put spread on each half. Put ham and cheese on rolls. Can be frozen.
Spread the bean dip on a platter. Next layer the sour cream on top of the bean dip. Sprinkle the chilies, tomatoes and olives over the sour cream. Top with the Cheddar cheese. Serve with chips.
Preheat oven to 350°. Grease 9-inch square pan. Rinse blueberries from mix with cold water and drain. Place muffin mix in medium bowl. Cut in butter with pastry blender or two knives. Stir in pecans. Press into bottom of pan. Bake for 15 minutes or until set. Combine cream cheese and sugar in medium bowl. Beat until smooth. Add egg, lemon juice and lemon peel. Beat well. Spread over baked crust. Sprinkle with blueberries. Sprinkle topping packet from mix over blueberries. Return to oven. Bake for an additional 35 to 40 minutes or until filling is set. Cool completely in pan on wire rack. Refrigerate until ready to serve. Cut into bars. Makes about 16 bars.
Put ingredients into mixing bowl in order given, measuring flour after sifting once. Don't stir until water is added. Beat 3 minutes. Bake at 350°. Recipe may be doubled.
Add butter to hot water and set aside until it melts. Put 3 cups flour, yeast, sugar and salt in large mixing bowl; stir this well. Add water and butter; mix well with mixer. Stir in enough of the remaining flour to make a stiff dough. Knead for 5 minutes.
Rinse and drain shrimp. Mix all ingredients on mixer and blend well. Keep covered in refrigerator. Keeps for 3 weeks.
Bring first 8 ingredients to a boil in a large saucepan. Cook 5 minutes and cool. Stir in flour and soda (which has been dissolved in very small amount of water). Add nuts and fruit in amounts to your liking (up to 2 cups each). More raisins may also be added. Bake in 325° oven for 1 hour and 15 minutes or until done. This makes a very large cake, baked in a tube pan or can be baked in about 3 loaf pans. Be sure to grease and flour pans well.
In large salad bowl, combine cabbage, onion and pepper strips. Toss apple and raisins with lemon juice; add to cabbage. In small bowl combine mayonnaise, sour cream, honey, mustard, salt and pepper. Pour over cabbage. Toss until evenly coated. Cover slaw with plastic film and refrigerate until serving time. Stir with fork just before serving. Garnish with pepper rings, if desired. Makes 6 to 8 servings.
Mix together and refrigerate overnight or at least 6 hours. If too thick, add a small amount of the fruit juices.
Grease bottom of a 13 x 9 x 2-inch pan. Prepare brownie mix. Spoon into prepared pan.
Mix together the first 3 ingredients and boil for 1 1/2 minutes. Add chocolate chips, stirring until melted, then ice brownies.
Preheat oven to 350°. Grease a 10-inch Bundt pan; lightly dust with flour. Cream together the butter and 2 cups of the sugar. Add eggs, blending well. Then add the sour cream and vanilla. Sift together the flour, baking powder and salt. Fold the dry ingredients into the creamed mixture and beat. Do not overbeat, just blend. In separate bowl, mix remaining sugar, pecans and cinnamon.
Butter 10 x 15-inch jelly roll pan. Line 24 graham crackers on pan. Melt and boil 3 minutes on medium heat. Stir constantly. Add 1 cup chopped nuts. Pour over crackers and bake 10 minutes at 325°. Cool and cut.
Mix Cheddar cheese, cream cheese and margarine together. Add remaining ingredients. Put in refrigerator and chill. Shape into a ball and roll in chopped walnuts. Place a cherry on top, if desired.
Boil soy sauce and sherry, then stir in sugar and simmer for 5 minutes, stirring lightly. Add garlic, pepper and oil. Set aside; cool before using. Marinate chicken breast for 3 hours (more for a stronger taste). Discard any used marinade. Can be used with pork, beef, fish or vegetables. Any unused marinade will keep indefinitely.
Brink to boil and boil 2 minutes. Add 1/2 c. peanut butter and 3 cups uncooked rolled oats. Stir well. Drop by teaspoonful on wax paper. Cool. Makes about 4 dozen.
Brown onions and celery in butter. Add tomato soup to the onions, then beat egg into the mixture. Add bread crumbs, seasoning and onion mixture to the meat. Work well with hands until all ingredients are thoroughly blended.
Combine all ingredients in blender and blend until smooth. Remove from blender and serve or use in recipes that need sour cream.
Mix together with mixer. Bake in three greased and floured (I use Pam, no flour) coffee cans at 350° for 1 hour. Let cool in cans for 10 minutes. Turn out on rack to cool completely. Return to can; trim top. Put on lid for storage or freezing.
Combine mayo, sour cream, parsley, salt and pepper. Add crab meat. Add and mix thoroughly the sherry, lemon juice and onion.
Mix first three ingredients together. Bake in pizza pan at 350° for 10 minutes or until browned. Mix next four ingredients; spread over cooled crust. Next spread strawberry glaze over filling; place sliced strawberries on top.
Cream eggs and sugar. Add melted butter. Add dry ingredients. Refrigerate 2 hours. Drop by teaspoon on cookie sheet. Smash down with bottom glass dipped in flour. Brush with egg whites. Decorate if desired. Bake at 350° for 10 to 12 minutes. Serves several dozen.
Mix dry ingredients. Cut in shortening. Add buttermilk. Roll out thinly. Cut in diamond-shaped pieces. Place on greased cookie sheet. Bake at 400° for 12 to 15 minutes.
Beat together margarine and sugars. Add eggs and vanilla. Combine thoroughly. Add flour, baking soda, baking powder and salt to butter mixture. Add rolled oats, chocolate chips, raisins and nuts. Mix thoroughly after each addition. Bake at 350° for 8 to 10 minutes.
Mix flour and meal together, then baking powder, sugar, milk, salt and eggs. Beat well. Grease pan and cook until brown.
Mix stuffing mix, butter and hot water; put in a 13 x 9-inch pan. Mix everything but milk and eggs. Put on top of stuffing mix. Beat eggs and milk; pour over all and refrigerate overnight. Set out 2 hours before cooking. Top with can of cream of mushroom soup and 8 ounces cream cheese. Cook 40 minutes at 350°.
Separate eggs. Put whites in large mixer bowl until at room temperature. On waxed paper, sift flour. Fill cups to over full, then smooth off with spatula. Sift flour again with salt. With mixer at medium speed, beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat until stiff peaks form. Set aside.
Combine vegetables, tossing. Combine remaining ingredients. Chill overnight. Drain before serving.
Combine cream cheese and peanut butter in a large mixing bowl. Beat at medium speed until light and fluffy. Gradually add whipped topping and confectioners sugar and continue beating until smooth. Spoon filling into pie crusts and freeze for at least 8 hours. May garnish with shaved chocolate and/or roasted peanuts.
Save the juice from pineapple. Pour the pineapple over the bananas (so they won't turn dark). Melt jello and marshmallows in water; add cold water and chill. Add fruit. Chill until set.
Peel shrimp, remove vein and wash. Cut large shrimp in half. Cook onion, green pepper and garlic in butter until thick. Blend in flour and seasonings. Add tomatoes. Cook until thick, stirring constantly. Add shrimp and simmer about 20 minutes. Serve over rice.
Mix milk, cornstarch and Equal in a small saucepan; heat to boiling. Boil, stirring constantly, 1 minute. Mix about half the milk mixture into eggs; mix egg mixture into milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled, or until serving time.
In 2-quart bowl, place butter. Cook at High for 45 seconds until melted. Stir in sugar, milk and salt. Cook at High for 3 1/2 minutes until the mixture comes to a full boil, stirring once. Mix well; cook at Medium or Cook Power 5 (50%) for 5 minutes. Add the Marshmallow Creme and chocolate, peanut butter or butterscotch pieces, stirring until melted and smooth. Stir in nuts. Pour into buttered, foil-lined 8 x 8 x 2-inch baking dish. Cool; chill to firm. Lift candy from foil and remove foil. Cut into squares to serve. Store in refrigerator. Makes 2 1/2 pounds.
Put Shredded Wheat squares in a cake pan. Put about 2 pats of butter on each square. Sprinkle with sugar, cinnamon and nutmeg. Put in broiler for about 5 minutes. Carefully put into a cereal bowl and add milk.
Blend flour, sugar and Crisco. Mix in buttermilk and dissolved yeast. Roll out on lightly floured board. Cut. Let rise 30 minutes. Bake for 10 to 12 minutes at 400°.
Beat all ingredients with mixer. Put shortening on griddle. Serve rolled with jelly and confectioners sugar.
Put chicken in casserole dish (I use a deep oval dish). Pour 1/2 of the soup mixture over the chicken. Prepare stuffing as the box tells you, then put rest of soup mixture in with it and pour it over the first half. Bake in oven until brown on top, approximately 1/2 to 1 hour. Serve with a couple of vegetables or with a green vegetable and mashed potatoes.
Mix fruits together in large glass bowl. Cover with white grape juice mixed with orange extract. Serve chilled. Easy, colorful and delicious.
Combine butter, sugar and vanilla until very light and fluffy. Add flour gradually, mixing until well blended. Chill dough in freezer for 30 minutes. Roll out a third of the dough at a time. Keep remaining dough chilled. On a lightly floured board, gently roll out dough to 1/4-inch thickness. Cut out with cookie cutter. Place on ungreased cookie sheet. Bake at 350° for 15 minutes until lightly browned. Cool for a few minutes before removing from pan.
Spray a 2-quart oblong baking dish with vegetable cooking spray; arrange chicken, bone side down, in dish. Sprinkle with thyme and pepper. Bake at 375° for 30 minutes.
Cook carrots in a small amount of water for 5 minutes. Drain, reserving 1/4 cup of the water for sauce. Combine onion with juice, horseradish, mayonnaise, lemon pepper and reserved water. Put carrots in a 2-quart buttered casserole. Cover with sauce. Top with a mixture of cheese and bread crumbs and sprinkle with paprika. Bake at 350° for 20 minutes.
Combine crust ingredients and pat into bottom of a 12 x 8 x 2-inch baking pan. Bake at 350° for 20 minutes.
Lightly grease casserole dish. Crumble chips in bottom of dish. Crumble hamburger over chips. Cover with tomatoes, layer again with chips and hamburger. Top with cheese. Heat in microwave for 5 minutes. Serve hot. Serves 5.
Beat the eggs. Add sugar and continue beating. Add vanilla and mix well. Keep canned milk in refrigerator until well chilled. Best if kept there overnight. Whip milk until thick, then fold into beaten eggs and beat some more. Stir in pineapple and pour into refrigerator trays. When it begins to freeze, remove and stir well. Return to freezer until ready to serve. This makes 8 servings. You may substitute any fruit or keep this plain vanilla.
Mix cream cheese, crab, onions and sesame oil. Put scant teaspoon of mixture in a won ton skin and wrap according to directions on won ton package. You may want to use a touch of the crab mixture to seal edges of won tons. Deep fry 2 or 3 at a time just until golden brown (just a few seconds). Serve with Chinese mustard and soy sauce for dipping.
Knead mixture with plastic gloves over hands. Knead 5 minutes. Cover and refrigerate 24 hours. Knead again 5 minutes. Refrigerate 24 hours again. Repeat this every 2 hours for 4 days. On 4th day, shape it into sausage like rolls, about 4-inches in diameter and about 12-inches long. Put these on a wire rack over a roasting pan. Bake at 250° for 3 hours, turning rolls a quarter turn every 30 minutes. Cool and then refrigerate to use within a week. Freeze them to be used within 3 months.
Mix all ingredients, but the ginger ale. Chill about 45 minutes. When ready to serve, add ginger ale and chunk ice.
Preheat oven to 325°. In large bowl, combine butter and sugar; cream together, then beat in egg and vanilla. Next, add baking powder and flour, one cup at a time. Roll out and cut.
Place flat chicken breasts in large pan. Place 1 slice of Swiss cheese on each breast. Mix 1/4 cup cooking sherry and 1 can cream of chicken soup. Pour mixture over chicken and cheese. Sprinkle 1 cup of dry Stove Top stuffing on top. Then drizzle 1/4 cup of melted margarine or butter over chicken. Bake, uncovered, at 375° for 45 minutes.
Heat oven to 400°. In ungreased 3-quart baking dish, combine hot dogs, beans, ketchup and mustard; mix well. In medium bowl, lightly beat egg. Add milk and oil. Stir in corn meal; mix well. Spoon batter over hot dog mixture. Spread evenly. Bake at 400° for 30 to 35 minutes or until light golden brown.
Dissolve yeast in warm water. Add all other ingredients and beat until well mixed. Place in airtight covered container and store in refrigerator. As needed, spoon into greased muffin tins and bake at 400° about 20 minutes.
Cream margarine and sugar. Stir in corn syrup, vanilla and oatmeal. Spread into 13 x 9-inch baking pan. Bake at 350° for 15 minutes. Cool. Melt chocolate bits and peanut butter over low heat. Spread over oatmeal mixture. Makes 20 (2-inch) bars.
Sift together all dry ingredients. Stir in oil, walnuts and milk. Let stand 20 minutes. Bake 1 hour in a 350° oven. Serve hot or cold.
Squeeze juice from fruit. Measure water and sugar into saucepan. Stir well. Heat mixture over medium heat until boiling. Boil 10 minutes. Pour into large mixing bowl. Pour juice through strainer to mixing bowl. Pour into plastic container; freeze until hard. Scrape shavings into scoop size servings and serve.
Put the apples and water in baking dish. Mix together the remaining ingredients to make crumbs; sprinkle on top of apples. Bake at 350° for 1 hour.
In heavy pan, mix sugar, syrup and water. Cook to 250°. Add nuts. Cook and stir to 310°. Add butter, salt and soda, stirring constantly. Have ready spray Pam on clean counter top and rub butter over top of Pam. Pour candy on top of counter. Butter hands. Pull and stretch candy until thickness desired.
Crumble Ramen noodles into a large baking sheet (with rim on). Add almonds and bake until lightly brown.
Mix gelatin and water. Set aside. Heat soup to boiling. Add cream cheese and stir until melted. Add gelatine mixture. Add remaining ingredients. Chill in a 1 1/2-quart mold. Serve with crackers.
Put broccoli in baking dish. Mix other ingredients and put on top of broccoli. Broil until bubbly and light brown. Other frozen vegetables may be used in place of broccoli.
Beat eggs; add sugar, oil and vanilla until thick and foamy. With a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon and nuts. Stir gently into zucchini mixture. Pour into 2 loaf pans, well greased and floured. Let cool in pan for 10 minutes. Remove and cool.
Brown and drain first 3 ingredients. Combine the rest of the ingredients with hamburg and simmer for 4 hours.
Combine ingredients, except jam. Place 1 teaspoon of jam in each tart shell. Cover with 1 teaspoon of coconut mixture. Bake in moderate oven for 20 minutes. Makes 1 dozen tarts.
Cream the butter and cheese. Beat until smooth. Combine flour and salt. Add 1/2 at a time to cheese mixture. Mix thoroughly. Shape in a ball. Wrap in wax paper and chill until pastry will roll and handle easily. Roll and cut in 2-inch circles. Bake in 2-inch muffin cup pans in very hot oven (450°) about 12 minutes or until light brown. Cool before filling.
In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer, stirring occasionally, 10 minutes. Serve, if desired, over toasted hamburger rolls. Makes about 8 servings.
Mix soup, mayonnaise, eggs, onion, broccoli, salt and pepper together. Pour in casserole dish. Melt butter. Mix stuffing and cheese with butter and spread over top. Cook at 350° for 45 minutes.
Blend eggs, banana and cinnamon in blender until smooth. Pour into a shallow dish. Dip both sides of bread in mixture. Fry in a lightly greased skillet until browned on both sides. Serve warm with honey or powdered sugar.
In nonstick skillet, saute garlic and vegetables in olive oil. Add remaining ingredients. Cook, covered, for 10 minutes, or until done. Serve over rice with crispy chow mein noodles. Serves 2.
Cut sausage into 1/4-inch pieces. Add vegetables, salt and pepper to oil in a heavy saucepan; saute. Drain. Add consomme and rice. Place ingredients in a greased 4-quart shallow baking dish. Pour in hot water and stir well. Cover and bake for 45 minutes in a 350° oven. Remove cover. Add almonds and bake an additional 15 minutes. Serves 8 to 10.
Combine together in greased 9-inch pie plate. Bake at 350° for 30 minutes. Spread cheese on top. Heat in oven until melted. Serve hot.
Beat together on medium speed the brown sugar, white sugar and butter or shortening. Add the eggs. Sift together the flour, salt, cinnamon, nutmeg and soda and add 1/4 of the flour mixture to the first mixture. Alternate flour mixture with the applesauce until all ingredients are added. Add the vanilla, nuts and raisins. Bake at 350° until cake does not leave imprint when touched.
Mix the first 5 ingredients; cook, stirring constantly. Let boil 5 minutes again. Remove from heat. Add vanilla; stir in the oatmeal. Drop onto wax paper by teaspoon.
In 1 1/2-quart casserole dish, combine sugar, corn syrup and salt. Microwave about 5 minutes on High. Add peanuts. Microwave 2 minutes. Stir. Microwave 2 minutes more. Stir in baking soda, butter and vanilla. Spread on buttered cookie sheet to cool. Break into pieces.