HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well corn meal and flour; add boiling water a little at a time. Use a little warm water to make the batter just right. Let set overnight or longer until sours a little. Buttermilk will make it sour faster. Once you are ready to bake, add salt, sugar, soda and baking powder. Grease pan and bake until brown.
Preheat oven to 425°. Grease 12 muffin cups. Mix flour, red pepper, cornmeal, baking powder and salt. Beat egg, milk and butter separately and stir into dry ingredients only until just moistened. Lightly stir and fold in 1 cup of the cheese. Spoon into muffin cups and top with remaining 1/2 cup of cheese. Bake 14 to 16 minutes until golden brown. Serve piping hot.
Hull and halve strawberries. Sort through blueberries and fresh raspberries. Place berries in a large serving bowl and press through strainer to remove seeds. Stir in sugar and lime juice to taste. Drizzle sauce over fresh berries and let stand at room temperature until ready to serve. Spoon berries into dessert dishes. Top each serving with small scoop of ice milk or fat-free frozen yogurt. Yield: 4 servings.
Mix ingredients together in 13 x 9-inch cake pan. Bake at 250° for 5 hours, covered with foil. No peeking while cooking.
Preheat oven to 350°. Mix all ingredients thoroughly. Spread in greased 13 x 9 x 2-inch pan. Bake for 30 to 45 minutes, or until golden. Serve warm.
Peel turnips with a vegetable peeler and cut in chunks. Cut apple in chunks. (Apple may be peeled according to your preference.) Place in pot with margarine, and sugar; add salt and pepper to taste. Cover and let simmer for 20 minutes, or until the turnip chunks are tender. Serve hot.
Mix the first four ingredients together. Beat eggs, then add salt and shortening. Mix with first mixture. Then add flour and knead like bread. Place in greased bowl. Cover and keep punched down until you want to bake. Then pinch off small pieces and work in a ball. Place on greased pan close together. Let raise. Bake at 400° for 10 to 15 minutes.
Combine cheese and crackers. Mix butter, soup and reserved asparagus liquid together. Add ham, if desired. Layer in casserole dish in this order: cheese and cracker mixture, asparagus spears, almonds and half of soup mixture. Repeat layers, ending with cracker mixture on top. Bake 30 to 40 minutes at 350°. This can bake longer. (Good for suppers that wait.)
Blend butter and sugar. Add remaining ingredients. Roll into fingers. Bake at 350° until light brown. Remove from oven and roll into powdered sugar while still hot. Cool on waxed paper. Roll in sugar again before storing in layers of waxed paper. Good at Christmastime.
Place shredded cabbage in a greased casserole dish. Brown ground beef and onions; add rice. Place rice/meat mixture over cabbage. Pour soup and water over the top. Cover and bake at 350° for 1 hour.
Squeeze and discard liquid from grated cassava. Cream sugar and butter. Add slightly beaten eggs and salt. Mix well. Stir in coconut milk, grated cassava and crushed pineapple. Pour into greased square pan (8 x 8). Bake in preheated oven at 350° for 55 minutes or until light brown in color. Pour pure coconut cream on top. Bake for another 5 minutes or until golden brown. Serves 12 to 15.
Put turkey breast in crock-pot. Heat rest of ingredients until bubbly. Pour over turkey and let cook all night on low or 6 to 8 hours on high. Shred turkey breast and put back into crock-pot. Cool broth until fat rises to top, remove fat and pour back over turkey. Serve hot on hoagie buns or Italian bread.
Combine salad dressing mix with sour cream, mayo and milk in a large bowl. Add lettuce, tomatoes, bacon and cheese; stir. Cover and chill at least 1 hour. Just before serving, toss to coat well with the dressing.
Combine asparagus, onion and water in 2-quart saucepan. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring once. Cool mixture slightly. Process asparagus mixture in blender or food processor until smooth. Set aside.
Put rice in bottom of a large baking dish. Lay chicken on top of rice. Mix the soup and water together until smooth. Pour over chicken. Sprinkle onion soup over top. Cover with foil and place in a 400° oven for 30 minutes. Lower heat to 250° and bake about 2 hours. I leave it in the oven while we are gone to church on Sunday. It's very good and easy!
Mix thoroughly first six ingredients. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart on greased baking sheet. Bake 6 to 8 minutes at 375°.
Sift flour and baking powder over nuts and fruit; mix well, then add sugar. Add egg yolks, beaten well. Stir vanilla into the yolks. Lastly, beat egg whites and mix well. Grease pans and line bottoms with paper. Fill to top (does not rise much). Bake slowly for 2 hours at about 275°.
Cook carrots 10 minutes. Place in casserole. Cover with potatoes. Pour soup over top. Place remaining ingredients in mixing bowl. Mix well with hands. Spread mixture over soup and vegetables. Bake at 350° for 1 hour. Serves 4.
Add cornstarch to cold water and mix. Add boiling water and stir until thick and clear. (May have to thicken on stove.) Let cool. Beat egg whites until foamy. Gradually add the sugar and beat until stiff. Add cornstarch mixture and mix well until stiff. Beat in the vanilla. Spread on top of pie. Bake for 10 minutes or until brown in 350° oven.
Lay green beans flat in a big pot; cover with water and cook 30 minutes. Drain and cool. Mix remaining ingredients in a pot and bring to a boil. Pack green beans in pint jars, standing beans on end. Place 1 garlic bud in each jar. Cover beans with boiling liquid mixture. Seal.
Cut cabbage into bite size; boil 5 minutes and drain. Cook bacon in skillet. Chop onion into grease and simmer. Sift flour over grease and brown. Add tomatoes, salt, pepper, Worcestershire sauce and cabbage. Place in dish and top with grated cheese. Cook at 325° for 30 minutes.
Preheat oven to 350°. Spread the butter generously over all sides of the loaf. Place the bread on baking sheet in the oven. Remove the loaf from the oven when it is evenly browned, about 15 minutes. Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls of the loaf as desired. Fill the insides of the loaf with peanut butter and jelly to taste. Arrange the banana slices inside the cavity or, if desired, layer the slices between the peanut butter and jelly. Close the loaf. Makes 8 to 10 servings.
In medium bowl, combine jello and boiling water. Stir with rubber spatula until jello is completely dissolved. Cool.
Mix all together thoroughly. Shape into small balls and bake in 350° oven for about 20 minutes. Preparation time: 5 minutes. Yield: 50 balls.
Combine eggs, bread, milk, salt and pepper in a large mixing bowl, mixing well. Add ground beef, onion, 1/4 cup brown sugar and 1/4 cup catsup; mix well. Shape mixture into a loaf and place on lightly greased rack in a broiler pan. Bake at 350° for 45 minutes. Combine remaining brown sugar and catsup and spoon over loaf. Bake an additional 20 to 25 minutes or until done. Let stand 5 minutes before serving.
In a large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon and vanilla. Chill until set. Top with filling and refrigerate.
Mix and store in large, airtight container. Use 5 heaping teaspoonfuls per cup of hot water.
Combine first four ingredients and shape into balls, a little smaller than a walnut. Place balls in refrigerator and chill. Melt chocolate chips, along with 1/3 bar of paraffin wax. Dip chilled balls.
Preheat oven to 300°. Measure 1 cup dry cake mix. Set aside. Stir together remaining dry cake mix, 1 egg and oil in a large bowl (mixture will be crumbly). Press crust mixture lightly into bottom and three quarters of the way up the sides of a greased 13 x 9-inch pan.
Combine all ingredients and bake at 350° for 25 to 30 minutes.
Put oil in a pan. Add potatoes; let them cook over low heat for 20 minutes or until they are cooked, then add onion and chorizo for a few minutes.
Beat softened butter, cornstarch and vanilla to blend. Add flour and sugar; beat until creamy.
Freeze clams overnight. When frozen it is easy to open them with a dull kitchen knife. Chop clams while frozen and put in a bowl.
Combine first 8 ingredients; mix well. Refrigerate at least 1 hour. Add next 4 ingredients; toss lightly. Serve on well chilled lettuce leaves.
Heat oven to 400°. Grease bottom of 12 medium muffin cups, 2 1/2 x 1 1/4-inch or line with paper baking cups. Stir milk, oil and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and stir until moistened. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze.
Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inch or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 40 to 50 minutes, layers 30 to 35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate Frosting.
Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve half of mixture. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator about 5 minutes. Remove chicken from marinade; place chicken on grill or on broiler pan. Grill or broil; turning and basting frequently with the reserved marinade; about 30 minutes. Serve remaining marinade with chicken.
Mix soups and rice in large cake pan. Place chicken on top, salt and pepper. Bake in 350° oven 1 hour uncovered.
Peel the potatoes and with a melon ball cutter, form as many potato balls as possible with each potato, placing them in cold water to prevent discoloration. Place potato balls in boiling water (lightly salted) and boil for 4 minutes. Drain. Melt butter in saute pan and when medium-hot, add potato balls. Saute until lightly golden. Serve immediately. May be prepared up to time of sauteing. Keep refrigerated until ready to use.
Mix milk and egg. Add oatmeal. Stir well. Add sugar and Bisquick. Mix well. Fold in berries, if desired. Bake at 400° for 15 minutes.
Mix dry ingredients. Add water, oil and food coloring. Cook on medium heat until mixture forms a ball (about 5 minutes). Cool and knead. Store in airtight plastic container when not in use.
Cook cauliflower and carrots, salted to taste, separately, in small amount of water. Drain and arrange half of cauliflower in bottom of buttered casserole. Add drained layer of carrots and half of cheese. Repeat with remaining cauliflower, carrots and cheese. Top with undiluted soup and sprinkle with paprika. Bake at 350° until very hot.
Mix all dry ingredients together and sift. Add pecans and stir to coat. Mix remaining ingredients together and add to flour mixture. Pour into 3 (1 pound) coffee cans that have been well-greased and floured. Fill cans half full. Bake 2 hours or until tested done in a 250° oven.
Mix all and bake 1 hour in 3 or 4-quart casserole dish at 300°.
Cook hamburger; drain. Cook noodles. Layer in 9 x 13-inch pan, hamburger, noodles, sauce and cheeses; repeat, making sure last layer is cheese. Heat in oven for 20 minutes. Serve with garlic bread.
Bake yellow cake mix in a 9 x 13-inch pan. Let cool entirely, then poke holes in cake with rounded spoon. Drain completely pineapple. Spread pineapple over baked cake and press lightly, for pineapple to go in holes.
Brown first 3 ingredients in a large skillet. Drain. Mix remaining ingredients except cheese in a large bowl and add ground beef mixture. Stir lightly. Pour into a 9 x 13-inch baking dish. Sprinkle with grated cheese. Cover lightly with aluminum foil. Bake at 300° for 1 hour.
Boil sugar and syrup 1 minute. Remove from heat. Add peanut butter and vanilla; stir until peanut butter is melted. Pour mixture over cereal in a large mixing bowl. Coat well. Drop by teaspoonfuls onto waxed paper.
Mix sugar and flour. Add beaten eggs. Add remaining ingredients. Pour into two greased 9-inch aluminum foil pie tins. Bake at 350° until brown on top, about 35 minutes.
Preheat broiler. Line shrimp on broiling pan. In 1-quart saucepan, add crushed garlic, marjoram and spices. Pour over shrimp and broil for 5 to 8 minutes until shrimp are pink. Put on a serving platter and arrange lemon on ends. Serve with pasta or rice. Serves 6.
Cream the butter, flour and powdered sugar together. Add vanilla. Form into balls the size of large pecans with a nutmeat inside. Bake in moderate oven 15 to 20 minutes. When light brown, remove from oven and roll in powdered sugar while hot.
Beat cream cheese and milk with mixer until smooth. Stir in sour cream, horseradish, onion, green pepper, pepper and garlic salt. Spoon into ungreased, shallow, 2-cup baking dish and set aside. In skillet, saute nuts in butter. Sprinkle over cream cheese mixture. Bake, uncovered, at 350° for 20 minutes.
Mix brown sugar, butter and milk in saucepan until melted. Pour into a 9 x 13-inch pan. Sprinkle pecans over sauce and lay rolls on top. Let raise overnight. Bake at 350° for 20 to 30 minutes. Turn over onto foil.
In a heavy saucepan, combine sugar, corn syrup and water. Cook over medium heat until the mixture reaches 300° (hard crack stage). Remove from the heat; add food color and flavoring. Pour mixture onto an oiled cookie sheet. When thoroughly cooled, break into pieces. Yield: about 1 1/4 pounds.
Mix 7/8 cup sugar with flour and sift three times. Beat egg whites in electric mixer until frothy. Add salt and cream of tartar and continue to beat until egg whites are just stiff enough to hold their shape. Add remaining sugar to eggs 1 tablespoon at a time, beating at medium speed. Add vanilla and almond extracts and continue beating for two minutes. Then gradually fold in sugar and flour mixture with rubber spatula and continue folding for another two minutes.
Beat the shortening, sugar, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt; blend into shortening mixture. Stir in chips. Drop 2 inches apart from teaspoon onto greased baking sheets. Bake at about 300° for about 8 minutes or until golden brown. Makes about 8 dozen.
Bake potatoes at 400° for 45 minutes or until tender. Cool, then cut into quarters lengthwise. Scoop out pulp, leaving 1/8-inch shell. Reserve pulp for other recipes. Increase oven temperature to 500°. Combine butter and soy sauce; brush on both sides of skins. Bake on baking sheet 10 to 12 minutes or until crisp. Top with your favorite topping. Serves 6.
Drain the green beans and put in a medium bowl. Stir in cream of mushroom soup. Put mixture in a baking dish. Crush crackers and sprinkle on top of mixture. Bake at 325° for 45 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan. Layer the pan with pecans and coconut. Cream butter, powdered sugar and cream cheese in a bowl and set aside. Mix up cake mix as directed on the box and pour on top of pecans and coconut. Pour butter, powdered sugar and cream cheese mixture on top of cake mix. Cook in oven for 1 hour. Take out and let stand for 4 hours, then turn over and dig in! (Or, you can leave it in the pan.)
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt. Set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil. Remove from heat. Add chocolate morsels and vanilla extract. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased baking pan. Bake at 325° for 50 minutes. Makes 2 dozen.
Cook macaroni and drain. Add cheese, pour in crock pot (sprayed with PAM or oil). Add margarine. Beat eggs and mix with both milks; add to macaroni mixture. Mix and cook on low for 3 to 4 hours.
Heat oven to 350°. Boil potatoes in jackets. Cool, peel and grate. Mix next five ingredients and add to grated potatoes. Place in a greased 2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 30 minutes.
Separate cauliflower into flowerets. Drop into boiling salted water. Cook 5 minutes or until tender-crisp. Drain. Arrange in a shallow 2-quart well buttered baking dish. Heat 1 tablespoon butter in frying pan. Add red and green pepper and garlic. Saute for 1 1/2 minutes. Sprinkle over cauliflower. Mix cornstarch into milk. Add 2 tablespoons butter to frying pan. Stir in milk and cornstarch mixture; cook, stirring until thickened. Add salt, pepper and cheese. Stir until cheese is blended. Pour over vegetables. Mix bread crumbs and butter. Sprinkle on top of casserole. Bake at 350° for 25 minutes or cover and refrigerate. Bake for 35 minutes, if chilled.
In a 3-quart saucepan, combine cranberries, water, sugar, cinnamon stick and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until about half of the cranberries are popped. Remove from heat. Stir in lemon juice and orange peel. Cool. Cover and chill for 4 to 24 hours. Before serving, remove cinnamon stick.
Combine sugar, corn syrup and milk; boil to soft ball stage. Add dates; cook until melted. Add nuts and vanilla; cool. Beat until thick, roll in wet cloth. Cool completely, slice and store in refrigerator.
Combine the lime Jell-O and crushed pineapple and bring to a boil. Then let cool. Add remaining ingredients to the cooled Jell-O and pineapple mixture. Chill.
Combine all ingredients except nuts in top of double boiler. Place over hot water and stir until smooth. Add nuts and mix. Spread candy in buttered 9 x 5-inch pan. Cool and cut in squares.
Heat soup, milk and cheese. Toss noodles with butter. Combine. Serve with extra Parmesan cheese.
Brown the bacon; break into small pieces. Remove bacon from pan. Brown the celery and onion in the bacon drippings. In a 2-quart casserole, combine the beans, bacon, celery, onion, molasses, catsup, mustard, salt and bean liquid. Bake, uncovered, at 375° for 1 1/2 hours. Cover when the beans and sauce seem to have thickened enough.
Saute the first two ingredients in butter or margarine. Add shrimp to onion and carrot; saute about 2 to 3 minutes. Add milks. Add salt, pepper, Season-All salt, garlic salt and cheese. Heat until cheese melts and mixture is hot. Thicken with cornstarch/water.
Mix together beef, onions, crumbs, egg, ketchup, milk and seasonings. Mold into a round flat loaf and bake in a 9-inch pan at 350°.
Boil chicken, onion, celery and salt in water until chicken is tender.	Remove	chicken from broth and cool. Cut meat into small chunks. Add soups	to 1 1/2 cups of broth and stir. Arrange tortillas in pieces	in bottom of buttered 8 x 12-inch casserole.	Cover with chicken chunks. Sprinkle with green peppers and Ro-Tel chilies.	Pour soup mix over all. Sprinkle with chili mix. Cover and bake in preheated oven at 350° for 30 to 40 minutes. Remove from oven and sprinkle cheese on top. Return to	oven and cook, uncovered, until cheese is bubbly.
Peel and cube eggplant. Put in boiling salted water. Boil for 3 minutes. Drain. Put in bottom of 9 3/4 x 9 3/4 x 2-inch casserole dish. Stew together tomatoes, peppers and onion. When all vegetables are cooked (nice and soggy), pour over eggplant. Sprinkle on oregano, black pepper, salt and top with grated Parmesan cheese, Cheddar cheese and bread crumbs. Bake for 30 minutes at 350°.
Combine cake mix, eggs, oil and oranges in a large bowl. Blend on low speed for 2 minutes. Grease and flour 2 layer cake pans. Bake at 350° for 33 to 38 minutes. Cool cake.
Mix together first 5 ingredients. Spread each tortilla with mixture. Roll up and slice into 1/2-inch slices.
Put meat and onion in pan. Brown. Add salt and stir. Melt butter or margarine in another pan. Add flour to melted butter; stir until smooth. Add milk a little at a time. Stir as you add milk. Cook until thick to make sauce. Stir as it cooks. Put half of potatoes in a baking dish. Add half of meat, then add half of sauce. Add rest of potatoes, meat and sauce. Cover baking dish. Bake 50 to 60 minutes at 350°. Remove cover and brown under broiler until brown, about 5 minutes. This recipe doubles well.
Mix first four ingredients until creamy and fluffy. Place 1 wafer in bottom of cupcake liner in cupcake tin. Fill each cup 2/3 full with mixture and bake at 350° for 20 minutes. When cool, garnish with filling.
Preheat oven to 350°. In a microwave safe bowl, combine the potatoes, squash and water. Cover and cook on high for 5 minutes or until crisp-tender. Place half of the mixture in a greased 2-quart baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture. In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover, bake for 20 to 30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Serves 4 to 6.
Combine uncooked rice, ground meat, salt, pepper and a small amount of tomato soup. Mix and form into 12 meat balls. Place in a greased 3-quart covered casserole (or electric skillet for browning). Heat margarine in skillet and lightly brown green pepper and onion. Blend in the flour and add remaining tomato soup slowly. Cook until thickened. Pour over meat balls. Cover and bake. Serve from casserole or on heated platter. Serves 6.
Heat oven to 500° and place the bread pan in the oven to heat. Beat the egg slightly and add remaining ingredients. Stir well. Grease the pan. Drop the mixture from a big spoon and cook 20 minutes at 400°.
Blend ingredients well. Pinch off desired amount and roll into balls; let rise one hour. Cook at 350° in a greased pan until brown, approximately 10 minutes. Store remaining dough in refrigerator.
Set oven for moderate (350°). Cream the shortening and sugar until fluffy. Beat in egg, then applesauce. Mix and sift the flour, baking soda, salt and spices. Stir in alternately with water. Stir in walnuts. Bake 45 to 50 minutes in greased and floured oblong cake pan (13 x 9 x 2-inch). Cool on rack. Frost as desired.
Combine all ingredients in saucepan. Cover and cook for 1 hour or more. These taste like fresh beans and are low-fat.
Prepare broccoli according to package directions. Snip corner of pouch and drain butter sauce into a small saucepan. On floured surface, roll each biscuit into a 5-inch circle. Divide broccoli into 10 spears. Arrange 2 spears on center of each biscuit and top with ham. Fold biscuits sides over broccoli and ham and pinch to seal. Place biscuits, seam side up, on an ungreased cookie sheet. Bake in preheated 375° oven for 12 to 15 minutes or until lightly browned. Prepare cheese sauce. Stir flour and mustard into butter sauce until thickened and smooth. Stir in cheese and mushrooms and cook, stirring, until cheese is melted. Serve roll-ups with sauce. Makes 3 to 4 servings.
Mix together first four ingredients and shape into balls. Combine remaining ingredients and pour over ham balls. Bake 1 1/2 hours in a 300° oven.
Add yeast to warm water and stir until dissolved. Add oil, molasses, salt and milk. Gradually stir in 3 cups flour and beat vigorously for 2 minutes. Add remaining flour. Knead about 10 minutes or until dough springs back to touch. Place in lightly greased bowl. Cover and let rise until double in bulk. Punch down. Divide into thirds and shape into loaves. Place in well-greased pans. Cover and let rise. Bake at 425° for 10 minutes, then at 350° for 25 minutes until golden. Makes 3 loaves.
Mix jello and hot water. Add strawberries and stir until separated. Add pecans, bananas and pineapple; mix well. Put half of mixture in chilled dish. Pour sour cream for middle layer and remainder of strawberry mixture on top. Chill for several hours.
Brown chopped onions and pepper in butter. Add to beef and cook. Drain grease. Cook noodles; drain. Add all to soups and peas (sprinkle cheese on top). Bake in large flat dish for 3/4 to 1 hour slow.