HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, stir together egg, buttermilk or sour milk, onion and water; set aside. In large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg mixture to cornmeal mixture; stir just until moistened. Drop batter by tablespoons into deep hot fat (375°). Fry about 2 minutes or until golden brown, turning once. Drain on paper toweling or bags. Makes about 24.
Dissolve jello with water. Add pineapple and blueberry pie filling. Mix well and pour into prepared ring mold. Chill. Serve with topping.
Stir in 1 cup quick cooking rolled oats, 1/2 cup chocolate chips. Spread in ungreased 9-inch square pan. Sprinkle top with 1/2 cup chocolate chips. Bake at 350 degrees for 20-25 minutes.
Strain and put broth into deep pan. To make noodles, use 1 egg and flour to make drops that you can handle. Drop the egg mixture into the boiling broth.
Mix the chicken, celery, grapes and onion. Separately mix the mayonnaise or yogurt with the curry powder and pepper. Stir the dressing into the chicken mixture and serve.
Mix softened cheese with milk. Stir in beef, green pepper, onion and seasonings. Mix well. Fold in sour cream. Spoon into glass dish with cover. Crisp pecans in margarine and salt on medium heat for 1 minute. Sprinkle pecans on top of spread. Heat for 5 minutes on medium high. Serve with party rye.
Slice cucumber into blender container. Cover; blend on high speed until pureed. Stop blender to push cucumber down from side of container. Add water to puree if necessary to make 1 cup. Dissolve gelatin in 1 1/4 cups of boiling water. Add cucumber. Chill until partially thickened. Stir occasionally. Pour into 3-cup mold. Chill until set. Serves 4. As desired vegetable exchange. Serve with cottage cheese dressing.
Slowly blend in cream cheese with corn. Add diced chillies. Bring ingredients to boil. Simmer until cheese is thoroughly melted. Serve warm. Makes 8 servings.
In large micro-safe mug combine all ingredients. Cook on High for 1 to 2 minutes until warm, stirring halfway through and at the end of cooking. Makes 1 serving.
Mix together. Can be made 3 days in advance and refrigerated. Good for dipping veggies or as salad dressing.
Mix all together in a large bowl. This dough will keep in the refrigerator up to 5 or 6 weeks in a tightly covered bowl. Bake them as you need them. Bake at 400° for 15 to 20 minutes. Makes 50 muffins.
In large skillet, combine onion, green pepper and ground venison. Cook over medium heat until meat is brown. Add tomatoes, salt, pepper and chili powder. Stir. Cover and simmer on low heat for 10 minutes. Stir in beans until well heated. Top with corn chips and serve.
Combine soy sauce, water, sugar and ginger. Marinate chicken in sauce for 1 hour. Simmer for 45 minutes. Serve with rice and sauce.
Cut potatoes into strips. Arrange on Teflon baking sheet after dipping each strip into liquid Butter Buds or brushing Butter Buds on potatoes. Optional seasoning to use is garlic, onion or chili powder instead of salt. Sprinkle to taste. Bake at 425° for 15 to 20 minutes or until golden brown. Turn; bake 15 to 20 minutes more. Yields 4 to 6 servings.
Cook chicken breasts; cool and dice. Save 2 cups broth. Add oil to wok and cook on low heat. Add garlic, onion, celery, cabbage, green pepper and carrots and stir-fry on high until tender. Add 1 cup broth and steam for a few minutes. When you start to stir-fry, add water to the rice sticks and let stand until frying is done. Drain and add to veggies. Add chicken and soy sauce.
Combine cucumbers, onion and bell pepper in large bowl. Add sugar, vinegar, salt and celery seed. Mix well. Cover and refrigerate at least 24 hours before serving.
Cut the apples and oranges into small pieces, leaving the peeling on. Cook all together 2 to 3 minutes, after bringing to a hard boil. Add 1 pound cranberries, rinsed; stir constantly, mashing on side of pan. When cranberries are all popped it's ready. Cool and refrigerate. Stays good for 2 weeks.
Cook large shells according to package directions and drain. Rinse with cool water and drain. In a large bowl combine shells and remaining ingredients. Toss lightly. Chill; it makes 6 servings.
Saute pork chops in hot oil in an electric skillet set at 300° for 15 minutes, turning once; drain. Top pork chops with vegetables; dissolve bouillon cube in boiling water and pour over vegetables. Sprinkle with salt and pepper. Reduce heat to 220°, cover and cook 30 minutes or until vegetables are tender. Remove meat and vegetables to serving platter, reserving drippings in skillet. Combine flour and 1 cup water, mixing until smooth. Add salt to gravy while it's cooking. Gradually add mixture to drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Serve sauce with meat and vegetables.
In a bowl blend apples and carrots. Add butter, lemon extract and eggs. Beat to mix. Sift together flour, sugar, powder, soda and salt. Add to apple and carrot mixture. Stir in nuts if desired. Mix well. Bake in greased and floured bread pan. Bake at 350° for about 1 hour or until done when tested with toothpick. Cool in pan 10 minutes before removing. Put bread on a rack to complete cooling.
Mix flour and margarine. Cook to make sauce. Dice cheese and let melt in sauce. In a buttered baking dish, place a layer of cracker crumbs and moisten with sauce. Add chopped eggs and pimentos. Repeat with sauce then top with the remaining cracker crumbs. Bake at 350° for about 25 minutes or microwave for 15 to 20 minutes.
Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, brown the turkey or beef with the onion. Drain. Stir in vegetables, ketchup, water, mustard and garlic powder. Cook about 10 minutes. Add Cheddar cheese and stir until melted. Mix in macaroni and cheese. Season with salt and pepper. Yield: 4 to 6 servings.
Mix and cook until it forms a ball when tested in a cup of cold water (about 10 minutes from a full boil). Remove from heat. Add teaspoon vanilla then add 2 cups chopped pecans or your choice. Pour into 2 buttered platters or pan. Cool and cut.
Empty can of peaches into a 9 x 13-inch pan that has been sprayed with Pam and spread them evenly over the bottom. Sprinkle dry cake mix over peaches (do not stir). Melt butter and pour over dry cake mix. Bake at 350° for 35 to 45 minutes. Serve hot or cold.
In large mixing bowl, cream sugar and margarine with a wooden spoon. Beat in egg and vanilla. In small bowl, stir together flour, salt, baking soda and cream of tartar. Stir into butter mixture until well mixed. In same small bowl combine 2 tablespoons sugar and the cinnamon. Turn oven to 375°.
Drain and chop tomatoes. Add taco relish. Melt cheese; stir in. Serve warm or cold.
Mix flour, baking powder and salt. Combine milk and oil; add to dry ingredients. Stir just to moisten. Drop by tablespoons directly onto chicken in boiling broth. Cover tightly and return to boiling. Reduce heat (do not lift lid). Simmer 12 to 15 minutes. I boil 12 minutes. Makes 10 dumplings.
Mix and marinate. It can be eaten in 1 1/2 hours, but best if chilled overnight.
Cream together butter and sugar. Add eggs, one at a time. Sift flour and soda and add to butter mixture, alternating with sour cream and vanilla. Pour into greased and floured tube pan or 10-inch Bundt pan and bake 1 hour and 15 minutes in preheated 325° oven or until cake tests done. Cool for 15 minutes, then remove from pan.
Heat cooking oil to 375° in deep fryer. Mix together in a bowl the first 6 ingredients. Make a well in center of dry ingredients and add a mixture of the milk and egg all at once. Mix until well blended. Using about 1 heaping tablespoon for each, form into small cakes. Deep-fry only as many cakes at one time as will float uncrowded one layer deep in the hot fat. Fry 3 to 4 minutes or until well browned. Turn cakes with tongs as they rise to the surface several times during cooking. Lift and drain over fat before draining on absorbent paper. Makes about 1 1/2 dozen.
Beat margarine and sugar until light and fluffy. Blend in egg and vanilla. Add flour; mix well. Spread dough on a jelly roll pan. Bake at 350° for 20 to 25 minutes or lightly brown. Spread immediately with chocolate bits; let stand a few minutes. Spread chocolate evenly over top; sprinkle with pecans. Cool. Cut into bars, about 3 1/2 dozen. Cut with pizza cutter.
Sprinkle fryer with spices. Spread over with sour cream. Cover with soup. Bake at 350° for 1 hour and 20 minutes.
Put two cups sugar over berries and cook slowly on low heat. Shake pan until sugar has dissolved. Add the other two cups of sugar and cook until sugar has melted. Turn up heat and cook rapidly for 15 minutes.
Combine chicken, celery, mushrooms, eggs and 2 tablespoons onion; stir in mayonnaise, sour cream and salt. Place pineapple slices on lettuce-lined plates. Top each with chicken salad. Garnish with remaining onion and cherry tomatoes.
Mix jello, water and fruit. Set until firm. Cook pineapple juice, beaten egg, flour and Dream Whip until thick. Put on top of salad.
Sift together flour, sugar, soda, salt and cinnamon. Add oil and eggs and beat. Add carrots and blend. Pour into oiled and floured cake pans (3 round). Bake at 350° for 35 minutes.
Mix and spoon into greased muffin pan. Bake at 350° for 15 minutes.
Beat cream cheese until fluffy. Beat in eggs, milk, vanilla and lemon juice. Place	wafer in bottom of cupcake paper. Fill paper 3/4 full with batter. Bake at 350° for 15 to 20	minutes or until filling is puffed. Place a maraschino cherry or a spoonful of cherry pie filling on after baked.
Preheat oven to 325°. In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and yellow food coloring (if desired). Pour into prepared crust. Bake 30 minutes; cool. Spread with whipped cream.
Place in large bowl. Beat for 3 minutes. Pour into greased cookie sheet and bake at 350° for 25 minutes. Cool.
Boil sugar, milk, oleo and cocoa for 1 to 1 1/2 minutes. (Start timing after mixture reaches full rolling boil.) Remove from heat; add peanut butter, oatmeal, vanilla and nuts or coconut. Beat until blended. Drop by spoonfuls on wax paper and cool.
Preheat oven to 350°. Cook and drain broccoli. Mix broccoli, soup, sour cream, water chestnuts, onion and cheese together. Pour into casserole dish. Top with crackers. Bake at 350° for 45 minutes.
Cook sugar, flour, butter, eggs and juice until thick. Cool. Add pineapple, nuts, marshmallows and whipped cream. Serve over angel food cake.
Use a greased casserole dish and place in layers the sliced onions, crushed potato chips and grated cheese. Blend mushroom soup and milk and pour over the top of all layers. Sprinkle dry mustard over top of this and bake at 350° for 1 hour. Serves 4.
Cream sugar, oil and eggs. Add pumpkin. Add flour, salt, nutmeg, allspice, soda, baking powder, cinnamon and cloves. Mix alternately with water. Add chopped pecans and raisins. Bake in 2 loaf pans or a tube pan sprayed with Pam for 1 hour at 350°. Remove from oven. Cool 10 minutes. Remove from pan. Set on cooling rack. Slice and serve.
Mix powdered sugar, eggs and margarine. Add pineapple and apple chunks. Blend in Cool Whip. Just before serving, add peanuts. If put in too soon, they'll get soggy.
Place flour in a small saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until thickened. Remove from heat. Cool, stirring occasionally. Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Add salt, vanilla and flour mixture. Beat until smooth. Yield: about 4 cups.
Remove all visible fat from tamales. In shallow baking dish, place tamales in single layer. Cover with chili. Sprinkle chopped onion over top. Bake at 375° for about 35 minutes. Sprinkle grated cheese over casserole and bake just long enough to melt the cheese. Serve hot.
Brown bacon slightly. Add onion and fry until bacon is crisp. Add catsup and brown sugar and blend well, including all bacon fat. Simmer 2 minutes. Pour over green beans in an oblong cake pan or casserole. Do not stir. Bake uncovered 45 minutes at 350°. Serves 6 to 8.
Combine corn, flour, sugar and salt; stir well. Combine remaining ingredients, mixing well; stir into corn mixture. Pour into lightly greased 1 1/2-quart casserole dish. Bake at 350° for 1 hour, stirring twice during first 30 minutes. Yields 6 to 8 servings.
Mix cake according to directions. Bake in a shallow cookie sheet. After cake is cooled, use a large cookie or biscuit cutter and cut into small round cakes.
Combine eggs, oil, onions and peppers. Add cheese and milk. Mix salt and meal. Add corn and mix well. Bake at 400° until done.
Sift dry ingredients into an 8-inch square baking pan. Make a well in the center, put in the moist ingredients and mix well. Bake at 325° until done. This cake is delicious with a broiled coconut frosting.
Drain pineapple. Use juice to dissolve sugar. Add Jell-O to hot water; stir until dissolved. Cool. Mix all ingredients together and refrigerate until set.
In a shallow dish mix together vegetable oil, lemon juice and soy sauce. Add chicken. Toss to coat. Marinate 1 hour, stirring occasionally.
Combine the egg whites, sugar, salt, lemon juice and thawed strawberries in a large bowl. Beat on high for 10 minutes. Pour into a serving bowl and freeze (covered with Saran Wrap).
Mix well all of the ingredients. Bake at 350° for 40 minutes. Good moist cake.
Mix all ingredients (except cheese and onion rings). Put in greased casserole dish; cover top with cheese after baking for 15 minutes at 350°. Sprinkle onion over top; bake for 15 minutes longer.
Grease pan. Melt butter and marshmallows. Stir constantly. Stir in peanut butter until melted. Stir in milk and breakfast drink. Fold in raisins and cereal, stirring until evenly coated. With buttered hands, pat evenly into pan. Cool; cut into bars.
Beat egg yolks until thick. Gradually add sugar and beat well after each addition. Add apricot puree, orange rind and lemon juice. Cook on simmer, stirring constantly, until mixture thickens. Cool slightly. Beat egg whites until frothy. Add salt and beat until stiff, but not dry. Fold in fruit mixture. Pour into baked shell and chill thoroughly. The filling must be very cold to cut well.
Brown ground beef and sausage. Drain. Add cheese and salsa. Simmer for 10 minutes, or until cheese melts. Serve with tortilla chips.
Combine all ingredients and store in airtight container. Mix 2 heaping teaspoonfuls with hot water and sweeten if needed.
In a large heavy skillet, heat butter and oil until hot but not smoking. Add garlic and shallots and saute until golden brown. Add all vegetables and basil and cook quickly so that they are heated through but crisp. It should take about 5 minutes. Spoon the sauce over cooked and drained pasta of your choice.
Mix graham crackers, butter, sugar and cinnamon. Save 2 tablespoons for topping. Press into spring-form pan. Cream the cream cheese, sugar, vanilla, egg yolks and food coloring. Pour into pan and bake 20 minutes at 375°. Add sugar and vanilla to sour cream and pour over filling. Return to oven and bake 5 minutes at 475°. Cool and place in refrigerator until ready to serve.
Parboil potatoes, celery and carrot until fork-tender. Drain. Layer vegetables and oysters in baking pan. Dot top with butter; pour heated milk over. Add top crust. Bake at 375° for 35 minutes or until crust is golden brown.
Prepare pastry shells according to package directions. Meanwhile, in 1-quart saucepan combine soup and milk. Over low heat, heat through, stirring often. Evenly divide hot cooked vegetables among pastry shells. Spoon sauce over vegetables and pastry shells. Serves 6.
Saute first 3 ingredients, 1/4 teaspoon of salt and pepper in a 10-inch ovenproof skillet over medium-high heat 5 to 7 minutes, stirring until beef crumbles and is no longer pink. Remove mixture from skillet, drain. Wipe skillet clean with paper towels.
Cut peppers in half and remove seeds. In skillet, heat oil. Add onion and garlic. Add meat and stir until brown. Stir in remaining ingredients except tomato sauce and beef consomme. Cool a little and stuff peppers. Place peppers in greased baking dish and pour tomato sauce around. Pour one can beef consomme on and around peppers. Use other can to pour while cooking to prevent drying. Bake at 350° for 30 to 40 minutes.
Combine soup, honey, mustard and onion powder. Arrange chicken, bone side up, on rack in broiler pan. Brush chicken with sauce. Broil 6 inches from heat for 30 minutes or until chicken is no longer pink and juices run clear, turning once and brushing often with sauce during cooking. Makes 4 servings.
Put all ingredients in blender and blend 10 seconds at a time, 3 or 4 times. Pour into buttered and floured 10-inch pie dish and bake at 350° for 50 to 60 minutes. Pie will be done with top is golden brown.
Peel and cook turnips until tender; drain and mash. Add remaining ingredients and pour into buttered casserole dish. Top with Parmesan cheese and bake at 350°.
Mix together coconut, confectioners sugar, margarine, vanilla and milk; press into 2 long Pyrex dishes and chill overnight or place in freezer 10 to 15 minutes. Melt paraffin and chocolate chips in double boiler over low heat. Stir to blend. Cut coconut into squares and using toothpicks, dip into chocolate mixture. Let cool on waxed paper or foil. Keep refrigerated.
Bring first 5 ingredients to a simmer, then add onion and green pepper. Cook another minute. Pour over rice. Stir and serve.
Drain pineapple, reserving juice. Mix pineapple and marshmallows. Cover and refrigerate overnight. Mix pineapple juice, flour, sugar, vinegar and beaten egg over low to medium heat until thick. Refrigerate overnight. The next day, mix Cool Whip with refrigerated items, add apples and nuts. Leave some nuts to sprinkle over top.
Cream butter and shortening well. Add vanilla. Gradually add powdered sugar, then add milk. Mix well. Can be stored in covered container in refrigerator for up to 2 weeks.
Mix crackers with melted stick of oleo. Press in 8 or 9-inch pie tin. Saute onions in 2 tablespoons oleo until clear, not brown. Spoon into crust. Beat eggs with milk, salt and pepper. Pour over onions. Sprinkle with cheese and paprika. Bake at 350° for 30 minutes or until knife comes out clean. Sprinkle with parsley. This goes well with a dinner or as an appetizer.
Sift dry ingredients together. Add all other ingredients which have been mixed together. Mix well; pour into 2 greased loaf pans. Bake at 350° for 1 hour. Freezes well.
Stuff rolls and wrap in foil. Bake 30 minutes at 350° or until cheese melts. May be frozen, then reheated.
Brown first 2 ingredients and drain off grease. Add next 2 ingredients and mix well. Stir in Velveeta cheese. Mix well. When cheese is melted, spread on party rye bread slices.
Bring pineapple with juice to a boil, add Jello, stir until dissolved, let cool some. Add buttermilk and Cool Whip, mix well, add nuts and chill before serving.
Drain syrup from pineapple and add enough water to make 1 1/2 cups liquid. Heat to boiling and pour over gelatin. Stir until dissolved. Stir in pineapple and remaining ingredients. Chill.
Cook broccoli. Drain and chop. Mix with other ingredients. Use bread crumbs or dry package of dressing with melted margarine to sprinkle on top. Bake at 350° for 45 minutes.
Cream butter until light and fluffy; gradually add honey, beating well. Beat in lemon rind. Chill butter mixture several hours or overnight. Serve Honey Butter with muffins or toast. Yields 1 cup.
Brown meat on all sides in a heavy kettle. Add Soup. Cover and cook over low heat until meat is done. (3-4 Hours) Remove meat, thicken gravy as desired using a smooth paste made by blending water with flour.
Combine ingredients. Store in a tightly covered container. For each serving, stir 2 rounded teaspoonfuls into 6 ounces water (cold or boiling). Is wonderful hot or cold.
Chop dried beef and set aside. Mix all ingredients, except dried beef, together. Mix well with hands like you would knead dough. Add a small portion of dried beef and continue to mix thoroughly. When finished mixing, shape into a large ball, using all of the cream cheese mixture. Roll ball into remaining dried beef to coat. Refrigerate. Serve with crackers.
Mix Cool Whip, pineapple and nuts. Pour pudding mix over and stir. Add marshmallows and stir. Refrigerate.
Boil sugar, water and vinegar to 240°. Pour slowly on egg whites, beating until creamy. Add nuts and vanilla and drop in lumps on waxed paper or spread in buttered pan and cut in squares.
Pound flour into steak. Melt fat in skillet and sear steak on both sides. Remove steak to large casserole or roaster. There should be at least 2 tablespoons fat remaining in the skillet. To this add the flour and blend; stir in tomatoes, seasonings and onion. Cook, stirring constantly, until mixture boils. Pour over steak; cover roaster and bake in 350° oven until tender, about 3 hours.
Combine chocolate chips and butter. Heat and stir until melted. Place cereal in a large bowl. Pour chocolate mixture over cereal. Stir until well coated. Stir in peanut butter. Place powdered sugar in a large plastic bag. Add coated cereal mixture. Close bag and shake until well coated. Makes about 16 cups.
Preheat oven to 350°. In 13 x 9-inch glass baking pan melt margarine in oven. Sprinkle crumbs over margarine. Pour milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake for 25 minutes. Cool. Cut into bars. Store loosely covered at room temperature.
Toss together in salad bowl. Pour Sesame Dressing over and toss gently. Makes 4 servings.
Brown turkey in large saucepan, stirring occasionally. Sprinkle flour over meat and stir until flour loses its white color. Slowly add broth, then remaining ingredients. Bring mixture to a boil. Reduce heat and simmer until vegetables are tender, about 60 minutes.
Brown chicken in oil for 1 minute, turning occasionally. Drain. Add tomato paste, tomatoes, mushrooms, zucchini and basil. Salt and pepper to taste. Cover and simmer 25 minutes. Serve over pasta.
Saute onion in butter until clear. Add small amount of flour for light roux. Add tomatoes (chopped) and cook down. Add peas with liquid of one can only. Cook down. Add sliced boiled egg before serving.
Saute diced vegetables in oil until tender; add meat and brown. Cook macaroni. Stir flour into stewed tomatoes. Add all ingredients together. Cover and simmer 15 minutes.
Cut top from an orange. Eat pulp. Pour prepared cake batter into shell. Replace top. Wrap in foil and bake.
Follow directions on box for pudding, using 1/2 milk called for. Mix pudding with ice cream and spread over graham cracker crust. Refrigerate until set. Spread Cool Whip over the top. Crush Heath bars	into bits and sprinkle over the top. Chill.
Blend together graham cracker crumbs and powdered sugar. Melt together, in a double boiler, butter or margarine and peanut butter.
Cut cheese into 1-inch cubes; toss in flour. Dip in egg; roll in crumbs seasoned with oregano and basil. Refrigerate at least 30 minutes. Heat 1-inch peanut oil in heavy skillet to 370°. Fry quickly (about 30 seconds). Serve with tomato sauce. Takes about 45 minutes.
Mix in order given. Bake in greased loaf pan at 350° for about 50 minutes or until done.
Cut shortening into flour and salt. Combine egg, water and vinegar all at once. Blend with a spoon just until flour is all moistened. This is an easy crust to handle and can be re-rolled without toughening. Keep in refrigerator for up to 2 weeks. Can be frozen.
Mix all ingredients except corn flakes and butter. Melt butter; pour over ingredients and bake 1 hour at 350°. After 30 minutes, put corn flakes on top and continue baking.
Mix flour, baking powder, soda and salt. Add vanilla, egg and buttermilk; mix well. Makes 1 quart.
Cook rice according to directions. Add undiluted soup, melted margarine and corn. Cover with grated cheese. Pour into casserole dish. Cover with aluminum foil. Cook at 350° until bubbly.
Brown ground beef, bell pepper and onion in skillet; drain. Add Ragu sauce, tomato sauce, mushrooms, Worcestershire sauce, salt and pepper; simmer on low heat for 1 1/2 to 2 hours. Add sliced cheese; allow to melt just before pouring up. Serve over cooked spaghetti. Makes 4 to 5 servings.