HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine fish, mashed potatoes, onions, eggs, salt and pepper. If mixture is too thick, add milk; if too thin, add flour. Shape into balls or flat burgers. Roll in flour and deep fat fry.
Mix all dry ingredients and shortening together. Then add buttermilk and water. Mix. Knead for 5 minutes. Bake 6 to 8 minutes at 400°.
Combine all ingredients. Season with barbecue sauce to one's taste. Put in casserole dish and top with bacon. Bake at 325° until bacon is done.
Combine flour, baking powder, cinnamon, baking soda, nutmeg, cloves and salt; set aside. In a large bowl, beat sugar, oil, eggs, vanilla and zucchini until sugar dissolves. Stir in flour mixture until well blended. Pour in a greased and floured tube cake pan. Bake at 350° for 45 minutes or until done. Cool in pan for 10 minutes. Turn on cake rack until cold. May be served with whipped cream.
Mix mayonnaise, vinegar, milk, sugar and salt together. Pour over cabbage and stir well. You may have to add more if you have a lot of cabbage.
Fry sausage and drain. Brown ground chuck and drain. Put both back in the skillet and add oregano, worcestershire sauce, garlic salt, and velveeta cheese. Stir until cheese has melted. Spread onto party rye bread. Place on cookie sheet and put in oven on broil until brown.
Mix 1 cup sugar and cinnamon. Melt margarine with 1 cup sugar. Quarter each biscuit. Dip each one in the sugar/cinnamon mix.
In 10-inch skillet, heat margarine until bubbly and hot. Add carrots, onion and celery; saute until onion is translucent. Sprinkle vegetables with flour and stir quickly to combine. Cook, stirring constantly, for 1 minute. Gradually add milk and stir constantly, bringing to a boil. Reduce heat and simmer, stirring until mixture thickens. Add tuna and seasonings. Stir to combine. Remove from heat.
With fork, mix together flour, 1/2 cup pecans and butter. Press into 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool completely.
Options: Ham instead of bacon. Broccoli instead of spinach. Or egg, bacon and cheese for breakfast quiche.
Heat oven to 350°. Combine all ingredients except beef. Mix well. Add ground beef; mix lightly but thoroughly. Press into an 8 x 4-inch loaf pan. Bake 1 hour. Drain. Let stand 5 minutes. Makes 8 servings.
Mix eggs, meal, milk, soda, corn and drippings together and set aside. Cook hamburger and onion together; drain. Add cheese and peppers. Grease and meal skillet. Pour half bread mixture into skillet; add meat mixture and cover with rest of bread. Bake at 450° until done.
Place the brown sugar, water, corn syrup, molasses and butter in a large saucepan; stir to blend and cook to 260° on a candy thermometer or to hard ball stage when tested in cold water. Flavor with vanilla or almond. Pour onto buttered pan. Cool. Pull, cut and wrap.
In skillet, saute onion and green pepper until tender. Add tomato, garlic, salt and pepper. Cook 5 minutes, stirring constantly. Add tuna and heat through. Cover zucchini with boiling salt water. Boil 5 minutes. Drain and rinse in cold water.
Mix in heavy pan. Beat eggs. Add corn meal, salt, sugar and enough liquid to mix. Mix, then add more liquid. Cook in heavy pan for about 10 minutes or until thick. Stir constantly. Preheat oven 25 minutes at 400°. Bake in greased pan.
Mix all above; let stand 1 hour. Pour in greased pan or casserole. Bake 35 minutes in 350° oven. Serve hot.
Mix cream cheese, onion powder and Worcestershire sauce and spread on a plate. Drain crab meat and spread on top of cream cheese mixture. Mix cocktail sauce and gelatine and spread on top of crab meat. Serve with crackers.
Bake cake mix by directions on box. Cool cake and cut in small squares. Set aside. Drain pineapple tidbits and reserve juice. Combine vanilla instant pudding mix, 1/2 cup of reserved pineapple juice, and milk in large bowl. Beat at low speed with mixer, for 2 minutes or until thickened. Fold in sour cream, and drained pineapple tidbits. Place 1/3 of cake cubes in the bottom of a trifle bowl. Drizzle with one to two tablespoons of remaining reserved pineapple juice. Spoon in 1/3 of pudding mix. Repeat layers. Chill for at least 3 hours. Just before serving spread top with cool whip. Garnish if desired. Yield 12 servings.
Combine soups, water, mushrooms and margarine. Heat. Put rice in bottom of casserole and add all but 1 cup of soup mixture. Stir well. Place chicken on top. Pour remaining 1 cup of soup on top of chicken. Bake at 325° for 2 - 2 1/2 hours.
Cream margarine until soft. Add sugar gradually; continue creaming until light and fluffy. Add egg yolks. Add flour gradually; fold in vanilla. Roll dough into small balls and place on ungreased cookie sheet. Press a pecan half into each cookie. Bake for 18 minutes at 350°.
Set oven at 400°. Beat the egg and add the milk and butter. Next, sift together and add the flour, baking powder, sugar and salt. Mix well, but do not beat. Grease muffin tins. Fill each 1/3 full. Put into each hole the jelly. Cover with remaining batter. Bake 25 minutes.
Brown meat lightly and onion. Place in pot; let come to boil and simmer until tender.
Mix melted cheese, mayonnaise and potatoes. Put into 2-quart casserole. Sprinkle bacon bits on top, then bake for 30 minutes at 350°.
Cook all ingredients (except apples) until mixture boils and looks slightly thick. Peel and slice cooking apples into 7 (1-quart) jars; fill jars with cooked mixture. Process in pressure cooker 15 minutes at 5 pounds pressure. Each quart makes 1 deep-dish pie.
Mix with mortar and pestle the first 6 ingredients and add to 1 cup flour. Dip chicken pieces in water, then flour and spice mixture. Fry in hot oil about 15 to 20 minutes.
In a small saucepan, combine first 4 ingredients and stir over heat until melted. Stir in onion and crab. Heat, stirring occasionally, on medium heat until blended. Reduce to low for holding. Serve in a chafing dish with bland crackers. Makes 2 cups.
Beat eggs. Beat next 4 items together; then add to eggs. Let stand for 5 minutes. Spread pecan halves in unbaked pie crust. To the other mixture (eggs, syrup, etc.) add 3 tablespoons butter. Pour over pecans. Bake 10 minutes at 350° and 50 minutes at 300°.
Sift flour 3 times. Add baking powder before you sift the third time. In a large bowl, cream the butter, Crisco and salt. Add eggs, one at a time, beating well after each addition. Add milk and flour mixture alternately. Add extract. Pour into a greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Cool 5 minutes before removing cake from pan. Cake can be iced with your favorite icing or is delicious plain.
Divide pastry in half. Roll out 1/2 at a time on a floured surface to 1/8-inch thickness. Cut 12 rounds from each half, using floured 3 1/2-inch cookie cutter. Line 3-inch muffin pan cups with rounds; set aside.
Mix cake mix as directed. Fill paper cups 2/3 full. Cream the cream cheese, egg, salt and sugar. Stir in chocolate chips. Drop 1 rounded teaspoonful cheese mixture into each cupcake. Bake as directed.
Mix together the flour, oil, baking powder, pepper, salt and water. Roll into long strips about 2 inches wide and cut into small slices on a slant. Place on ungreased cookie sheet and bake in a 400° oven for about 10 minutes on lower shelf, then 10 minutes on upper shelf until golden brown.
Mix all ingredients. Knead dough. Let rise. Knead down and let rise again. Grease 3 bread pans. Knead dough; form into loaves and let rise in bread pans. Bake at 350° for approximately 50 minutes. Yields 3 loaves.
Mix together and then boil until thick. Remove from heat and stir in more canned milk until it is as thin as you want it. Add some celery seed.
Heat oven to 400°. Grease bottoms only or use muffin cups. Combine flour, sugar, baking powder, salt, apples and cinnamon. Mix well. In separate bowl, blend apple juice, oil and egg. Add wet ingredients to dry ingredients; stir until moistened. Fill muffin cups about 2/3 full. Bake at 400° for 18 to 22 minutes. Makes 12.
Drain blueberries and pineapple, reserving juice. Dissolve gelatin in boiling water. Add 1 cup pineapple and blueberry juice, combined, to gelatin. Stir in drained fruit and pour into 13 x 9 x 2-inch dish. Refrigerate to congeal.
Saute veggies in large frypan. Add cream, chicken and spices. Simmer over medium heat for 5 to 10 minutes. Spoon sauce over cooked tortellini. Top with bacon and Parmesan cheese.
Bake at 325° for 40 minutes. Makes 2 recipes for 20 or more people.
Mix sugar, oil, eggs and vanilla. Add other ingredients, except raisins and nuts. Flour raisins and add with nuts to mixture. Pour into 2 greased loaf pans. Bake at 325° for 50 minutes.
Select your favorite flavor of cake mix. Spray desired size pan(s) with cooking spray. Prepare according to package directions with the following modifications: Add 1 tablespoon flour to cake mix and blend. Substitute an equal amount of applesauce for vegetable oil and substitute an equal number of egg whites for whole eggs. Cool in pan(s) on rack. Remove when cool. Frost if desired. Yields 16 servings.
Combine all ingredients in a mixing bowl and whisk lightly. Cook on greased griddle or in greased skillet.
Mix flour with soda. In another bowl, combine butter, sugars, pudding and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chips and nuts. Batter will be stiff. Drop by teaspoonfuls on ungreased baking sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes 5 dozen.
Mix together. Place in casserole dish. Cut refrigerated biscuits in half and place pinwheel fashion on top. Grate some cheese; sprinkle over top of all. Bake at 425° for 15 to 20 minutes or until rolls are not doughy.
Cook on top of stove until thickened. Add 2 heaping teaspoons butter and vanilla flavoring.
Mix well. Save 2 tablespoons cracker crumbs for the top. Best to cover and leave in refrigerator overnight. Use 2-inch deep baking dish for best results. Bake for 30 minutes at 350°.
Cream together cream cheese, sour cream. Add to remainder of ingredients (except tortilla chips). Bake at 350° 20-30 minutes. Serve with tortilla chips.
Pare and slice potatoes. Place in bottom of casserole dish. Slice onion on top of potatoes. Place ground beef evenly over the top of potatoes. Bake in 350° oven for 1 hour or until done.
Cream together butter and sugar. Mix baking soda and sour cream. Add eggs, sour cream mixture and vanilla to butter and sugar. Dissolve chocolate in hot water. Add salt to flour. Stir in flour mixture, alternating with chocolate. Bake in 9 x 13-inch pan at 325° for about 30 to 40 minutes.
Mix together sugar, butter, cornstarch and eggs. Stir in chocolate chips and pecans. Pour into unbaked pie shell and bake for 40 minutes at 350°.
Heat oven to 350°. Reserve 1/4 cup of onion rings. Mix remaining onion rings, beans, tuna and chestnuts. Mix soup, milk, mayonnaise and curry powder. Fold into tuna mixture. Pour into ungreased 2-quart casserole. Cover and bake 30 minutes. Garnish with reserved onion rings and bake, uncovered, 5 minutes. Makes 6 servings.
Cook macaroni shells and drain. Put shells in casserole dish along with can of soup and 1/3 can of water. Add can of tuna fish, sauteed bell pepper and onion. Salt and pepper to taste. Cover with Velveeta cheese. Put in oven at 350° for 15 to 20 minutes or until cheese melts.
Marinate chicken breasts in salad dressing for 1 to 4 hours. Grill 10 to 12 minutes on each side until tender and juice is clear. Sprinkle with fresh ground pepper and cut into thin, short strips. Serve over 1/2 cup hot linguini. Sprinkle with 1 tablespoon Parmesan cheese, if desired. Serves 4. Each serving contains 229 calories, 24.5 g protein, 5 g fat, 66 mg chol. and 270 mg sodium.
Mix first 3 ingredients into crumbly stage. Bring milk to boil. Sprinkle crumbly mixture into boiling milk. Continue to boil 2 minutes.
Beat eggs and sugar well with a fork. Add margarine, salt, vanilla and coconut. Pour into two uncooked pie shells. Bake 35 minutes at 375°. I heat the oven to 425° and put the pies in. Turn back to 375°. I think the hot oven sets the crust and filling.
In large saucepan over high heat, in 2 inches boiling water, heat potatoes and cabbage to boiling. Reduce heat to medium, cover and cook 20 minutes or until vegetables are tender; drain. Meanwhile, in covered 12-inch skillet over medium heat, cook sausage links in 2 tablespoons water for 5 minutes. Remove cover and brown sausages well on all sides. Add potatoes, cabbage, salt and pepper to sausages; cook 5 minutes longer, occasionally turning sausages and vegetables with pancake turner. Makes 4 servings.
Mix all ingredients together. Pour into a greased 9 x 13 x 2-inch casserole. Refrigerate several hours or overnight. Bake, uncovered, in a 325° oven for 1 hour.
Spread rolls on cookie sheet or jelly roll pan. Bake according to directions. Cool.
Mix ingredients until smooth. Pour into a 9-inch pie shell. Bake 40 to 45 minutes at 350°. May substitute 9-inch pie shell with tart pie shells.
Saute minced onion and butter/oleo lightly together. Preheat oven to 350°. Add remaining ingredients; mix well. Pour into a greased 1-quart casserole. Bake 1 hour or until edges are crisp. Makes six servings.
Measure flour, two cups sugar, oil, eggs, orange juice and baking powder into one bowl and mix well. Grease and flour a Bundt pan. Peel and slice apples and sprinkle with combined cinnamon and 5 tablespoons sugar in a separate bowl. Turn half of the butter into the prepared pan. Cover with half of the prepared apples. Spread the rest of batter over top, then rest of apples. Bake in a 350° oven for 50 to 60 minutes. Test with a fork. Cool and turn on a platter.
In bowl, mix eggs, milk and pineapple with juice and bread cubes. In second bowl, cream the margarine and sugar. When creamy, add egg mixture. Put in oblong dish. Sprinkle cinnamon on top and cook in a 350° oven for 1 hour, uncovered.
Mix together the first 3 ingredients and spread over bottom of pan. Mix together the remaining ingredients and pour over other ingredients. Pat down. Bake at 325° for 1 hour in a 13 x 9 x 2-inch pan.
Whisk together lemon zest, lemon juice, white wine vinegar and salt and pepper to taste; then whisk in olive oil until emulsified. Tear enough romaine into bite-sized pieces to measure about 8 cups. Cut radishes into julienne strips. Toss romaine and radishes with lemon vinaigrette.
Soften cream cheese. Mix with Ranch mix and chicken. Chill. Roll in crushed pecans. Serve with Ritz crackers.
Trim fat from steak; cut into thin strips. Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add steak, mushrooms and onion; saute 10 minutes or until steak is browned and vegetables are tender. Remove from heat; drain and pat dry with paper towels.
Season to taste with salt and pepper; mix. Pour into Pyrex loaf pan. Bake one hour and 15 minutes at 350°. I serve with a light white sauce.
Cream sugar and shortening. Add eggs and vanilla. Cream well. Add raisins. Mix well. Add soda and salt to flour; add to creamed mixture. Then add the oatmeal and last, the coconut. Roll into balls the size of walnuts. Bake at 375° for 12 minutes. If they are overbaked, they will be hard instead of chewy.
Cut off top of each pepper. Remove seeds. Cover peppers in boiling, salt water and cook 5 minutes. Drain. Cook beef, onion and garlic in skillet over medium heat; stir to crumble meat. Add tomatoes and simmer 10 minutes. Add remaining ingredients, except bread crumbs, and stir well. Stuff peppers with beef mixture. Place in shallow baking dish and top with bread crumbs. Bake at 350° for 25 minutes.
Saute meat, onion and pepper. Add all remaining ingredients, except cheese. Pour into greased casserole dish (13 x 9-inch). Top with cheese. Bake at 325° for 30 minutes or until cheese melts and is lightly browned.
Mix and knead 10 or more times on floured surface. Pat out and cut. Bake at 325° for 10 to 15 minutes.
Mix ingredients and bake in muffin tins at 350° until golden brown. Yields 16 cupcake size muffins.
Add butter, flour, egg yolks and other ingredients to mashed eggplant after it cools. Fold in stiffly beaten egg whites. Bake at 350° for 45 to 50 minutes in a pan of water.
In large resealable plastic bag, combine chips and taco spices and seasonings. Dampen chicken with water and shake off excess. Place a few pieces at a time in plastic bag; shake thoroughly to coat with chips.
Cream butter with powdered sugar until light. Beat in egg yolk and vanilla; gradually sift in flour and salt, blending well to make a stiff dough. Form into small balls (teaspoon is just right). Place on ungreased cookie sheet. With a wooden spoon, make a well in center of cookie. Beat egg white until foamy in small bowl. Fold in sugar until meringue stands in stiff peaks. Fold in pecans; spoon into wells. Bake in oven at 350° for 15 minutes. Top each cookie with half a cherry. Makes 4 dozen.
Line the bottom of a 9 x 12-inch Pyrex dish with the crescent rolls, pushing together the edges to form a solid crust for bottom. Mix eggs (5 to 8), one for each person, and 1 for pot. Mix with milk, salt and pepper (like scrambled egg mixture) and pour over bread.
Preheat oven to 375°. Mix together meat. Blend in bread crumbs, cheese, parsley and oil. Add all remaining ingredients and combine well. Roll into meat balls. Bake in oven for 12 minutes or until done. Serve with Pete's famous sauce! (Recipe can be doubled, tripled, etc.) Serving size: 4 adults.
Grate orange peel and squeeze juice from oranges. Add enough water to orange juice to make 1 cup. Beat cake mix (dry), 1 tablespoon orange peel, juice, oil and eggs in a large bowl on low speed (30 seconds). Beat on medium speed for 2 minutes. Pour into greased and floured 13 x 9-inch cake pan. Bake 30 to 35 minutes or until cake springs back when touched in center. Cool. Serve with whipped topping.
Drain strawberries; reserve 1/4 cup liquid. Beat the cream cheese, reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices. Makes 6 to 8 servings.
Mash bananas or beat in mixer. Add all remaining ingredients; blend on low speed. Increase speed to medium and beat 2 minutes. Pour into greased and floured 10-inch tube or Bundt pan. Heat oven to 350°. Bake 60 to 70 minutes or for a 9 x 13-inch pan, bake 50 to 55 minutes.
Place 2 tablespoons oleo in 1-quart casserole. Microwave on High about 1 minute until melted. Add crumbs and pecans. Microwave 2 minutes; stir after 1 minute. Pour crumbs onto wax paper and set aside.
Beat eggs on high speed for 5 minutes. Beat granulated sugar, lemon juice and pumpkin. Fold into pumpkin mixture flour, baking powder, cinnamon, salt and ginger. Grease and flour a 15 x 10 x 2-inch cookie sheet. Pour in batter and top with nuts. Bake 15 minutes at 375°. Turn out on powdered tea towel. Roll up and cool 1/2 hour. Unroll and spread with filling.
Beat egg. Stir in all remaining ingredients, stirring just until blended. Pour batter into 12 lightly greased muffin tins. Fill tins 3/4 full. Bake at 400° for 20 minutes or until done. Makes 12 muffins.
Put Ritz crackers on a cookie sheet (as many as you want to serve). Put a marshmallow on top of each Ritz cracker. Top all with a slice of your favorite sharp cheese (about an inch by an inch piece). Broil in oven, watching, until cheese starts to melt. Don't burn the roof of your mouth. Serve while warm.
Wash beets; boil to make juice. Mix in Pectin and lemon juice. Bring to a boil. Add sugar; return to boil. Boil hard 4 to 6 minutes; seal in jars.
Cook rice and cool. Cook sausage. Saute onions in oil. Add rice to onions. Add well beaten eggs and soy sauce to this and then add sausage.
Brown hamburger and onion together. Add mushrooms, soups, sauces, seasonings and flour. Simmer, stirring constantly, until thick. Add sour cream. Serve over cooked noodles or rice.
Mix sugar and shortening well. Add ginger, cinnamon oil, eggs and cooking oil. Mix until all lumps are gone. Add milk slowly; add flour, mixing with hands or dough hooks. Place the cup of flour in a large bowl and lightly knead dough therein. Pat dough into cakes 3 to 4 inches long, or roll thin and cut into gingerbread men. Bake on greased cookie sheet at 450° for about 8 minutes until lightly browned. Beat egg whites with sugar and brush tops and bottoms before they cool. Serve hot with a cold glass of milk.
Mix together cake mix, 2 eggs and oleo. Put in 9 x 13-inch buttered dish. Mix together cream cheese, sugar and 2 eggs. Pour over cake mixture. Bake at 350° for 45 minutes.
Mix butter and herbs. Store in refrigerator for about one month and in the freezer for about three.
Combine the rice, mushrooms, onion, salt, pepper and mushroom soup. Put in greased 12 x 8-inch pan. Press chicken breasts into mixture. Cover with Cheddar soup. Cover with foil and bake at 425° for 45 minutes or until chicken is done.
Mix drained pineapple and pistachio pudding into Cool Whip. Add marshmallows and pecans (can leave pecans off).
Put all ingredients into large bowl. Mix with mixer. Pour into cake pan and bake at 350° until done.
Brown sausage. Unfold crescent rolls and place in buttered 13 x 9 x 2-inch baking dish to form a crust. Sprinkle sausage on top of crust and cheese on top of sausage. Beat eggs; add milk. Pour over top of cheese. (Add salt and pepper to taste to eggs.) Bake at 400° for 20 to 30 minutes.
Divide popcorn into 2 greased 9 x 13 pans. Boil sugar, syrup and margarine for 5 minutes after it comes to a rolling boil. Remove from heat. Add soda. Stir well and while still foaming, pour over popcorn. Mix until coated. Bake 1 hour at 250°. Stir about every 15 minutes to separate popcorn.
Measure water into bowl. Add sugar and stir until sugar is dissolved. Sprinkle yeast over water and let stand 10 minutes. Stir well. Add oil, salt and 3 1/2 cups flour. Mix well with wooden spoon. Turn dough out on floured board and knead until smooth, about 10 minutes. Gather dough into a round. Put in a greased bowl; cover with a damp cloth and let rise in a warm place until it more than doubles, about 2 hours. Punch down. Divide dough into 2 equal pieces and roll and stretch each piece to fit a 14-inch pizza pan. If dough is very bouncy, let it rest a few minutes until it will roll more easily. If dough isn't quite the right size when you get in the pan, press and stretch it until you can seal it firmly to the sides of the pan. If you don't have pizza pans, roll the dough into 14-inch rounds and put them on large cookie sheets; roll edges under a little to hold the filling. Top the crust with filling and bake at 450°. Bake immediately. No more rising.
Cut vegetables into bite size pieces, leaving the peeling on them. Cut up cucumbers first; pour enough vinegar over them to cover them. Cut up onions next, then the peppers. Slightly salt each layer. Cut up tomatoes last and sprinkle with sugar. Let set in refrigerator at least 2 hours before serving. Do not mix until ready to serve.
Fry hamburger meat with onion. Pour off grease. Cook macaroni as directed; drain.
Mix zucchini, sugar, corn oil, and eggs. Sift together flour, baking powder, baking soda, salt, and nuts. Combine with zucchini mixture. Put in a greased and floured tube pan. Bake 1 hour at 350°. Let cool before turning out. Cream cheese icing is great on this.
Cook on high for 5 to 6 hours. Cook on low for 6 to 8 hours until done.
Heat all ingredients except lemon juice and Worcestershire sauce to boiling in 1-quart saucepan over medium heat. Stir in lemon juice and Worcestershire sauce; heat until hot. Makes about 2 cups sauce; 25 calories per tablespoon.
In mixing bowl, combine flour, sugar, then add the 3/4 cup milk and the Crisco. Beat vigorously by hand or at medium speed on electric mixer for 2 minutes. Add eggs, 1/2 cup milk and vanilla. Beat 2 more minutes. Pour batter into two greased 9 x 1 1/2-inch round layer pans or a 13 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes.
Place egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, cover a baking sheet with plain, brown paper. Draw six 3-inch circles on the paper.
Put deskinned chicken breasts (4 to 6) in the bottom of a glass oven pan.