HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt Crisco in small pan; blend in flour. Add milk. Cook and stir until very thick and smooth. Remove from heat. Pour into bowl and add onion, lemon juice and seasonings. Stir in salmon. Shape into balls. Roll in bread crumbs. Combine egg with water. Dip balls in mixture. Roll in bread crumbs. Deep fry until browned, about 3 minutes. Serve plain or with cream gravy with peas.
Mix ground beef lightly with bread crumbs, egg, milk, onion, salt and pepper in a bowl. Pack mixture lightly in a 2-quart loaf dish. Cover with waxed paper. Cook in microwave 5 minutes at Medium-high. Top with catsup. Rotate dish 1/2 turn. Cook, covered, 15 minutes on High or until done. Remove from microwave. Cover with aluminum foil and let stand 5 minutes. Serves 6.
Mix sour cream, milk, Bisquick, eggs, pepper and salt together; stir in ham, cheese and chilies. Pour into deep pie plate. Cook until inserted knife comes out clean at 400° (40 minutes). Let stand 5 to 10 minutes before cutting.
Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously 20 strokes. Let rest about 5 minutes.
Cook okra in boiling salted water 10 minutes; drain. Brown onion and green pepper in salad oil. Add tomatoes and cook slowly for 5 minutes. Add okra and remaining ingredients. Cook over low heat until vegetables are just tender, stirring as little as possible. One cup canned tomatoes may be used in place of fresh tomatoes. Serves 4.
Use a double boiler; heat chocolate chips until melted. Add can of condensed milk and vanilla. (Also peanut butter if desired.) Add nuts. Pour into a lightly buttered 8-inch or 9-inch square pan. Cool for 1 or more hours and then cut into squares.
Wash and cut chicken. Lightly salt and pepper, then place in flour. Place shortening into frypan on medium heat. Brown chicken and then place into a large pot with a lid. After all chicken has been browned, pour remaining drippings over chicken and cover chicken with water. Bring to a boil and then simmer 1 hour. Remove chicken. It should have made its own gravy. Pour over rice or potatoes.
Wash and drain celery. Cut into pieces three inches long. Fray ends	if you want the celery to curl. Chill in cold water overnight. Mix and blend sour cream, mayonnaise and pecans. Drain the crisp celery sticks and fill with this mixture.
Cook sausage and drain. Cut up celery, onion and bell pepper; add to sausage. Pour in chicken broth. Add uncooked rice. Mix well. Pour into lightly greased 9 x 13-inch baking dish. Cover and bake 1 hour at 350°. When cooked, fluff with fork.
Soak cucumbers in lime water for 24 hours. Rinse in clear water several times. Soak in clean water for 3 hours. Drain. Mix the cloves, vinegar, celery seed, salt and mixed spices; pour over pickles. Let stand overnight. Heat to boiling and put into jars.
Wash and hull berries; set aside. Mix sugar, cornstarch and Jell-O. Add water and syrup. Cook over medium until thickened. Mixture won't be real thick. Cool. When cool, pour over berries and toss lightly. Pour into baked 9-inch pie shell. Refrigerate until set, about 3 or 4 hours. Top with whipped cream or Cool Whip. Serves 6.
Combine sugar, flour and salt. Add beaten eggs and vanilla. Mix well. Slowly add scalded milk and stir until well blended. Pour into unbaked, deep, 9-inch pie shell. Bake 50 minutes at 325°.
Preheat oven to 350°. Beat eggs until foamy and white. Add salt. Continue to beat, gradually adding sugar until a stiff peak forms. Fold in morsels and pecans. Place on ungreased cookie sheet by the spoonful. Place in oven and turn oven off. Do not open door until the next morning. Yields 40 to 60 cookies.
Pour salmon juice into measuring cup and set aside. Put salmon in mixing bowl and 1 egg. Break up salmon and mix the egg real good. Fork in 1/2 cup flour. Mixture is thick. Add a little pepper, 1/4 salmon juice and add 1 teaspoon baking powder. Beat with a fork. It must foam. Pour into salmon mixture. Mix with fork. Scoop with small spoons into hot oil. Makes brown tidbits. Stick with toothpick and serve with dip or put a hot sauce over them.
Cook vegetables in one and one-half quarts of water until tender. Add other ingredients and cook until cheese is melted.
Mix all ingredients, except vanilla, in saucepan and cook until it thickens. Add vanilla. This will get thicker as it cools.
Mix flour, sugar, salt and yeast in a large bowl. Add water, shortening and egg. Beat until smooth. Cover and let rise in a warm place until double in bulk, about 30 minutes. Stir down batter by beating about 25 strokes. Spoon into 12 greased muffin tins. Let rise until batter rounds over tops of cups, about 20 to 30 minutes. Heat oven to 400°. Bake until golden brown (15 to 20 minutes).
Beat eggs on high speed for 5 minutes, gradually adding the sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and add to pumpkin mixture. Spread onto jelly roll pan; bake at 375° for 15 minutes. Unroll onto toweling sprinkled with powdered sugar; spread filling mixture thick over roll. Roll up and allow to cool; slice.
Preheat oven to 350°. Combine all ingredients; place in lightly greased 4 1/2 x 8 1/2 x 2 5/8-inch loaf pan or shape in loaf form and place into 1-quart greased baking dish. Bake for 45 to 60 minutes or until meat is no longer pink in center of loaf. Unmold on platter; top with sliced tomatoes and garnish with parsley, if desired.
Cut cold butter into 1/4-inch pieces. Toss baking mix and butter with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
Peel potatoes if skin is tough or just rinse and pat dry. Cut potatoes into thin slices but not all the way through. Place potatoes in microwave dish. Sprinkle with melted butter and herbs. Microwave on High for 10 minutes; rearrange after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for 4 to 6 minutes until potatoes are soft and cheese melted. Sprinkle with salt.
Heat oven to 350°. Heat chocolate in 2-quart saucepan over low heat; stir frequently until melted. Remove from heat. Stir in coconut, walnuts and milk.
In a bowl, combine pork, sherry, soy sauce, vinegar, cornstarch, ginger, sugar and chili paste. Toss to mix. Marinate 30 minutes.
Mix all ingredients. Pour into a baking dish. Bake at 350° for 1 hour. Can be served with ham.
Dissolve 1 package jello in 1 cup boiling water. Add 4 tablespoons cold water. Set aside 1/2 cup of mixture. Put in 1/3 cup sour cream. Pour remaining in a 9 x 12-inch glass pan. Set until firm, at least 1/2 hour. Pour on sour cream mixture; set 1/2 hour.
Cream the sugar and shortening. Add eggs and bananas. Sift flour, baking powder, baking soda and salt. Add to mixture. Bake at 325° for 45 minutes. Makes 2 loaves.
Brown hamburger. Put in bottom of an 11 x 14-inch baking dish. Cook celery and onion; drain peas. Spread celery, onion and peas over meat. Spread undiluted mushroom soup over all. Cover with Tater Tots. Bake in a 350° oven 3/4 to 1 hour.
In large skillet, heat 1 tablespoon oil and brown chops. Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions. Bring to a boil. Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done. Stir in oranges; heat through.
Cut Twinkies in half. Fill 9 x 12-inch pan. Top with pineapple and bananas and the prepared pudding mix. Last, top with Cool Whip. Chill 30 minutes before serving.
Prepare popcorn and add peanuts, if desired, or any kind of nuts you want. Cook sugar, butter, salt and Karo for 5 minutes. Take from stove and add baking soda. It will foam, then add vanilla. Pour over popcorn and mix well. Spread out onto 2 cookie sheets and bake in 250° oven for 1/2 hour. Stir after 15 minutes. Pour onto wax paper and spread apart. Cool and then it can be stored in plastic bags or an airtight container. It will last a while. Yield: 8 quarts.
Combine flour, salt, baking powder and soda; set aside. In mixer bowl thoroughly combine sugar, brown sugar and margarine. Add eggs and vanilla; beat well. Add Rice Krispies and raisins, mixing until it combines. Drop cookies on greased cookie sheet and bake at 350° for about 16 minutes or until light golden brown.
Layer on platter in this order: Spread bean dip on a large, shallow serving platter. Peel, pit and mash avocados. Add lemon juice, salt and pepper. Mix well. Combine sour cream, mayonnaise and taco seasoning; mix in separate bowl. Layer avocado mixture over bean dip, then layer taco seasoning mixture over avocado layer. Top with green onions, tomatoes and sliced black olives, then sprinkle Cheddar cheese over top of dip mixture. Serve with large, round tortilla chips.
Brown meat, pepper and onion in 2 tablespoons oil with garlic. Add tomatoes. Drain all liquid so mixture is very dry. Flatten out crescent rolls into 1 sheet, mush seams together so there are no holes. Place meat and vegetable mixture on one half and bring other side over. Press edges together. Cook 35 minutes at 350° until crust is golden brown. Serves 2 adults and 1 to 2 children. Repeat recipe to make more Strombolis as needed.
Rinse kraut and put in roaster. Top kraut with onion slices and sprinkle with brown sugar. Add water so it is almost to the top of the kraut in the pan. Brown ribs in skillet and lay on top of kraut. Mix in a large measuring cup ketchup and Worcestershire sauce, and then fill the cup with water so the mixture measures a total of 1 cup. Mix and pour over ribs and kraut. Put in oven for 2 1/2 hours at 350°.
Beat egg in large bowl until thickened. Add marmalade and butter until well blended. Sift together flour, baking powder, baking soda and salt. Combine buttermilk and lemon juice. Alternately add dry and liquid ingredients in thirds to egg mixture, stirring until well mixed. Fold in walnuts. Pour batter into greased loaf pan. Bake at 350° for 35 to 40 minutes. Cool in pan 5 minutes. Invert onto wire rack.
Sift flour, baking powder and salt. Mix with sugar. Cut in butter; add beaten egg and mix to make crumbs. Place 1/2 of crumbs in bottom of greased 13 x 9-inch pan. Distribute cherries evenly and top with remaining crumbs. Bake in moderate oven (350°) for 30 minutes. Serve with ice cream or other topping. Sprinkle crumbs lightly with cinnamon.
Cook green beans in water, covered, until tender. Meanwhile, in a skillet saute mushrooms in butter until tender. Add onion powder and garlic powder. Drain beans. Add to skillet and toss. Season with salt and pepper. Yield: 6 servings.
Grate potatoes coarsely. Add other ingredients, except last 2, mix thoroughly. Press into casserole dish. Top with mixture of bread crumbs and butter. Bake at 300° for 1 hour.
Beat egg whites until stiff. Combine all other ingredients in a medium size bowl and mix well. Fold in egg whites. Heat oil or melt butter in a skillet. When it is hot enough to sizzle a drop of batter on contact, add spoonfuls of batter. Fry on both sides until firm and lightly browned. Serve immediately. Serves 4.
Sift together first 7 ingredients, all into a large mixing bowl. Add next 4 ingredients. Beat together until smooth. Add last 2 ingredients.
Brown hamburger meat with onion and bell pepper. Drain grease. Add spaghetti and tomatoes. Simmer for 30 minutes.
Drain juice off strawberries and pineapple; add enough water to make 3 1/2 cups juice. Heat liquid and pour over Jell-O to dissolve. Stir well and jell slightly. Mash bananas and add strawberries, pineapple and pecans. Fold into Jell-O mixture and pour half of mixture into mold. Spread on sour cream. Add remaining half of mixture and chill.
Dissolve raspberry Jell-O in 1 cup boiling water. Stir in pie filling. Turn into 9 x 9 x 2-inch baking dish. Chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon Jell-O. Stir in undrained pineapple and whip 1/2 cup whipping cream. Fold into lemon mixture with one cup of tiny marshmallows. Spread on top of cherry layer. Top with nuts. Makes 12 servings.
Remove giblets and neck from chicken, then rinse chicken well under cold water. Place chicken, breast side down, in an 8-quart kettle. Add carrots, cut up celery, onion, 1 teaspoon salt, the bay leaf and 1 quart of water. Bring to boiling over high heat. Reduce heat; simmer, covered, for about 2 hours, or until chicken is tender. Let stand, uncovered, and frequently spoon broth over chicken for 1 hour, or until cool enough to handle. Remove meat from bones in as large of pieces as you can. Pull skin from chicken. Cut chicken into 1/2 to 1-inch chunks. Chill.
Grease 13 x 9-inch pan and spread frozen potatoes in pan. Saute onion (chopped) in 1/4 cup margarine. Mix together onion, creamed soup, sour cream and shredded Cheddar cheese. Pour over potatoes. Mix together corn flake crumbs and 1/4 cup melted butter. Pour on top of casserole. Cover with foil. Bake 1 hour at 350°.
Combine sugar, salt, yeast and flour in large bowl. In 1-quart saucepan, over low heat, heat milk and butter until very warm (120° to 130°). With mixer at low speed, beat liquid into dry ingredients until blended. Increase speed to medium; beat 2 minutes. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in raisins and flour to make a soft dough.
Put tomatoes, onions, bell peppers and jalapeno peppers through food grinder. Add seasonings and vinegar. Bring to a boil. Simmer about 1 hour, stirring often. Pour in pint jars and seal in hot water bath.
Beat egg; add sugar and salt. Mix baking powder in the flour. Mix soda in buttermilk. Then pour into egg and sugar. Add butter and stir until mixed well. Add all to flour. Mix well; add flour until stiff dough. Roll real thin and sprinkle with sugar. Cut and cook in moderate oven until brown through. Makes 150 cookies.
Make jello with 1 cup of water; let cool. Cream the cream cheese and add jello. Add pineapple and nuts. Fold in whipped cream. Refrigerate. (I use a ring mold.) Serves 10 to 12.
Cream butter well, then add sugar gradually. Add egg yolks and vanilla, continuing to mix. Fold in almonds and whiskey. Add flour and baking powder and mix by hand until dough is formed. Then make small shaped cookies (round balls, flat half moons). Bake at 350° for 20 minutes (almost light gold) on ungreased cookie sheet. Cool cookies before sifting confectioners sugar on top and bottom.
Cut Spam and cheese in pieces. Use food grinder with small attachments. Grind all and add enough Miracle Whip to moisten well. Let set in refrigerator for 24 hours.
Sift flour in a large bowl. Make hole in center of flour and put in all ingredients in the hole. Work up as you would for biscuits. When all is mixed together, roll out on floured paper and cut. Bake at 350° until brown.
Follow directions on cake package mix. In a separate bowl, mix remainder of ingredients. Grease and flour a 13 x 9-inch baking pan. Pour cake mix into pan. Pour Ricotta mixture over the batter. Bake at 350° for 50 to 60 minutes or 325° if oven is too hot. Let cool completely before cutting.
Cook bacon until crisp. Drain and crumble. Combine bacon with tomatoes, cucumber and onions. Sprinkle with garlic salt, sweet basil and pepper. Mix well and chill. Combine vinegar and salad oil; shake well. Just before serving, pour over salad and toss. Serves 6 to 8.
Beat all ingredients together and fill unbaked tart shells. Sprinkle with grated cheese. Makes about 15. Bake at 350°.
Melt butter and sugar; add eggs and flavoring. Sift flour, cinnamon and nutmeg and add a little at a time. Beat well; add nuts and fruit. Bake 2 1/2 hours at 275°. Take out of oven. Put cherries, pineapple and pecans on top. Cook 1/2 hour longer.
Dissolve sugar in orange juice. Whip evaporated milk until stiff. Combine with juice; mix well. Serve immediately.
Gradually add orange juice to confectioners sugar, blending well. Makes 1/3 cup.
Mix all ingredients in a greased casserole dish. Top with Pepperidge Farm herb stuffing mix. Bake at 350° for 30 to 35 minutes.
Mix well peanut butter, Rice Krispies, oleo and sugar. Melt chocolate chips and wax. Roll by teaspoon size in hands. Keep your fingers wet and then dip the logs in chocolate mixture. Put on wax paper.
Butter glass baking dish. Cut buttered bread into triangles; mix fruit with sugar. Arrange buttered bread, fruit and sugar in layers in the dish. Beat the eggs with the milk, then pour egg and milk mixture over the bread-butter-fruit and allow this to soak in for 15 to 20 minutes. Then bake at 350° for 45 minutes to 1 hour or until custard is set and top is lightly browned.
Melt together corn syrup and white sugar. Remove from heat; stir in peanut butter until smooth. Add 7 cups cereal (corn flakes, Rice Krispies, Cheerios, etc.). Mix well. Press into a 13 x 9-inch pan. Cool and cut into squares.
Mix butter, brown sugar and 1/2 cup confectioners sugar. Blend in flour and vanilla. Stir in nuts. Using about 1 teaspoon of dough, shape into crescents or balls. Place on ungreased baking sheets. Bake 10 to 12 minutes at 350° until lightly browned. Cool. Roll in confectioners sugar.
Melt the margarine and cream cheese over low heat. Leave all liquid on chilies for spicier flavor. Mix altogether. Bake for 30 minutes at 350°.
Mix cornstarch and sugar in small saucepan. Pour in orange juice and mix well. Heat, stirring until thickened. Stir in butter and ginger. Pour over cooked carrots.
Layer slices of tomatoes and Mozzarella. Sprinkle with chopped fresh basil, salt and freshly ground pepper. Drizzle with extra virgin olive oil.
Heat oven to 350°. Fry eggplant and drain on paper towels. Cook spinach according to directions and drain. Mix Ricotta cheese and spincah, don't beat, just blend. Spread evenly in pan. Layer eggplant on top. Either slice or grate Mozzarella cheese and layer over eggplant. Cover with sauce. Sprinkle grated cheese. Give it a blessing and throw it in preheated oven for 45 minutes until bubbly. Enjoy!
Mix all together and bake in buttered casserole. Crumble Ritz crackers on top. Bake at 350° for 10 to 15 minutes.
Drain juice and add to water to make 3 cups; boil. Add Jell-O, fruit and cinnamon. Let set, serves 8.
Mix nuts, sugar, flour and butter; press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Peel and cut tomatoes in 8 pieces. Put onions and peppers through grinder. Put all ingredients in large pot and cook until thick. Makes about 8 pints.
Soften cream cheese. Mix in powdered sugar, vanilla and milk. Gently fold in Cool Whip. In glass bowl, put some of the cake cubes. Drizzle some of the Cool Whip mixture over cake. Spoon pie filling over that. Add another layer of cake, Cool Whip and cherries. Keep making layers until all ingredients are used up, ending with cherries on top. Store in refrigerator or make ahead of time and freeze. This makes a lot!
Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water. In large clear glass bowl with straight sides or 13 x 9-inch baking dish, layer cabbage, spinach, tortellini, tomatoes and green onions. Pour dressing evenly over top; sprinkle with bacon. Cover; refrigerate until serving time. Makes 8 (1/2-cup) servings.
Cook the pasta in boiling water (do not overcook); drain in colander. Pour warm pasta in bowl and pour Wish-Bone dressing over. Stir. Cool at room temperature. Meanwhile, dice green peppers and thinly slice onions. Cube the cheese into 1/4-inch cubes. Add all to pasta except cheese and parsley. They can be added just before serving. Serve on a lettuce leaf.
Mix all ingredients and place in dish. Cover with potato chips, crushed or uncrushed. Bake 20 minutes at 350°. Great for after the holiday meals.
Preheat oven to 425°. Place eggplant between several thicknesses of paper towels. Sprinkle with a teaspoon of salt; weigh down with breadboard or several recipe books and let stand 30 minutes. Cut into 1/4-inch cubes. Heat 1/2 cup olive oil in a large Teflon skillet; add the eggplant and quickly toss to coat with oil. Cook, stirring constantly, until eggplant is tender, about 5 minutes. Remove to a large bowl. Pour remaining olive oil in the skillet, add onion, green pepper, zucchini and garlic. Cook until veggies are tender, but do not lose their shape, about 5 minutes. Reserve. Combine oregano, basil, 1/2 teaspoon salt and pepper in a small measuring cup.
Heat raisins and water just until the mixture comes to a boil. Cool. Add soda and set aside. Mix sugar, oleo and eggs and beat until smooth. Add flour, salt, raisins and water. Beat until smooth. Bake in loaf pan at 350° until, when tested, the toothpick comes out clean.
In large bowl, mix first 6 ingredients. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.
Combine soy sauce, marmalade, catsup and garlic. Brush both sides of ribs. Place in crock-pot. Pour in remaining sauce. Cover and cook on low, 8 to 10 hours. Makes 4 to 6 servings.
Melt margarine for 1 minute in microwave. Add sugar and microwave 2 more minutes. Add vanilla and nuts. Grease jelly roll cookie sheet. Carefully break each cracker into 4 pieces and place side by side in a single layer on cookie sheet. Drizzle pecan mixture over crackers. (Do 1 pan at a time.) Bake at 350° for 10 to 12 minutes. Remove from pan while still warm.
Prepare pizza dough according to package directions. Mix together tomato paste and tomato sauce. Add dash of oregano and dash of garlic salt. Spread sauce over unbaked pizza crust. Spread browned ground chuck over the sauce. Top with grated cheese. Bake on lowest rack for 10 minutes at 500° or until golden brown. Makes 1 pizza.
Cook onion and celery in part of broth until tender, then puree. Crumble cornbread and toasted bread. Mix with rice, pureed onion mixture and enough broth to make a fairly soupy mixture. Heat bacon grease in shallow baking pan and add dressing mixture and bake at 400° until brown on top and crusty on edges.
Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add onion, garlic and ginger. Stir-fry 1 to 2 minutes, until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add hoisin sauce and chili paste; stir for about 30 to 40 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts. Yield: 4 servings. Carbohydrate 9 g, protein 23 g, fat 17 g, calories 284.
Cut, core and mash fruit. Add other ingredients and cook until thick. Pour into jars and process 10 minutes in boiling water bath. Makes 6 (1/2-pint) jars.
Mix flour, sugar, salt together. Then add to egg yolk and milk mixture. stir into heated milk. Cook over medium heat until thick stirring constantly. Add butter, vanilla and coconut, banana or cocoa. Pour into baked 9 inch pie shell.
Line a 15 x 10 x 2-inch jelly roll pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine marshmallows, butter and peanut butter. Cover and microwave on High for 2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on High for 2 minutes. Stir; spread over cereal to within 1-inch of edges. Roll up jelly roll style, starting with a short side, peeling away waxed paper while rolling. Place, seam side down, on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-inch slices. Makes 10 servings.
Line a 12 x 8 x 2-inch shallow baking dish with foil. Lightly brush both sides of halibut steaks with oil. Arrange in dish. Sprinkle with orange peel and dill. Cover dish with foil and bake at 450°, allowing 10 to 12 minutes cooking time per inch of thickness measured at its thickest part or until halibut flakes when tested with a fork.