HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn oats into deep bowl. Stir in milk. Let stand until milk is absorbed, about 1/2 hour. Sift flour with baking powder and salt; stir in brown sugar and mix well. Sprinkle flour mixture over top of oats. Add melted butter and eggs; stir just until combined. Do not overbeat. Cook on hot griddle.
Separate eggs. Beat yolks with oil. Add flour and beer to mix. Beat well. Beat egg whites and add to mix, beating well. Coat fillet with flour. Dip in batter and fry in deep hot fat (340°) until golden brown. Drain on paper towels.
Mix together eggs, sugar, molasses and lard. Dissolve in the hot water the soda, cocoa, ginger and salt. Add enough flour to thicken; it usually takes about 5 cups. Bake at 375° for 8 minutes. When cool, cover with boiled icing.
Spread peanut butter on crackers. Top with marshmallows. Place on cookie sheet and broil in oven about 3 minutes. Serve warm and enjoy! Serves 2.
In medium-size bowl, combine ketchup, water and brown sugar; blend well. Arrange pork chops, single layered, in a baking dish. Place a lemon slice on top of each chop. Pour sauce over all. Bake at 350° for 1 hour (maybe more depending on the thickness of the chops). Serves 6.
Mix sugars, vanilla and eggs well. Add oil, then zucchini and mix. Stir in dry ingredients and nuts. Do not overbeat. Put in 2 greased and floured loaf pans and bake in 350° oven for about 1 hour. Makes 2 medium or 1 large and 1 small loaf.
Preheat oven to 350°. Melt margarine, stir in remaining ingredients. Let simmer for a few minutes. Parboil ribs 30 minutes. Dip ribs in sauce and place in baking pan. Bake at 350° for 1 1/2 hours. Baste with sauce.
Mix all together except cookies. Before serving, crush cookies and add 2/3 to the salad. Garnish with remaining crushed cookies.
Cook potatoes, celery and onion in 3 cups water until tender. Add milk, bouillon cubes and margarine. Mix flour with sour cream and add to the soup. Stir constantly until thickened. Stir in salt and pepper. Serves 8-10.
Mix together first 4 ingredients. Simmer 15 minutes. Add lemon juice and orange juice. Serve.
Put all ingredients into large punch bowl. Stir until well mixed. Add ice. Serve chilled.
For Sauce: In a small saucepan, combine beer and cornstarch, then stir in barbecue sauce, apple jelly and hot pepper sauce. Cook and stir until thickened and bubbly. Then cook and stir for 2 minutes more.
Heat oil in wok. Add garlic and ginger. Cook chicken breast until done, then add vegetables. Cook until vegetables are tender to your preference, stirring continuously. Add soy sauce and serve.
Bake cake per instructions on box. Prepare pudding per instructions on box. Cool cake. Punch holes all over cake. Spread pudding on top.
Cream butter, shortening and sugar. Add eggs. Combine flour, salt and soda. Mix. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 15 minutes. Great for Christmas!
Combine butter, egg, Sucaryl and vanilla. Mix well. Sift dry ingredients. Add to mixture. Beat until well blended. Turn into greased loaf pan. Bake at 350° for 1 hour. This is great for those who want to find their waistline.
Cook and drain mixed vegetables. Add to celery, green pepper, onion and red beans in large mixing bowl. Cook mustard, sugar, salt, flour and vinegar, stirring, until thick. Cool. Pour over vegetables. Refrigerate. Keeps a week. Freezes well.
Brown hamburger in pan with onion until onion is cooked. Place in 5-quart oval Corning dish. Make sure you drain fat. Put vegetables over meat. Peel potatoes and place in water. Boil until done. Make mashed potatoes. Scoop over vegetables. Bake at 350° for 1/2 hour or 45 minutes until potatoes are a little golden brown. Serve.
Combine ingredients; mix well and chill 8 hours or overnight. Shape meat into 5 logs. Wrap each log in one layer of cheesecloth. Place on a rack in a shallow baking pan and bake at 200° for 6 hours. Chill sausage 8 hours or overnight. Store in refrigerator.
Combine all ingredients in casserole. Bake 10 minutes on High in microwave or 20 minutes in 350° oven, until hot and melted. Stir and serve with crackers.
Whip heavy cream until it stands in peaks when beater is lifted up. Have your favorite deep casserole ready and spoon a layer of whipped cream into bottom of casserole dish. Then place a layer of cookies on top of cream and thereafter a layer of cookies and a layer of cream until cookies are used up. Last layer should be a layer of cream.
Rinse tuna in colander and drain. Put softened cream cheese in a large bowl. Add tuna, chopped onion and chopped celery. Mix well with hands. Pat into a ball and coat with chili powder or chopped dried parsley. Serve with snack crackers.
Cook sliced squash and onion in boiling water for approximately 5 minutes. Drain. Combine chicken soup and sour cream. Stir in carrots, stuffing mix and butter. Spread half of stuffing mixture in bottom of 12 x 17 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over vegetables. Bake at 350° for 25 to 30 minutes.
Melt margarine in saucepan. Remove from heat. Add sugar and cocoa. Mix well. Add the slightly beaten egg, milk and vanilla. Do not heat.
Saute onion in butter. Stir in flour. Add water and cook until thick. Add remaining ingredients. Mix gently and cover with bread crumbs dotted with butter. Bake 45 minutes at 325°.
Mix together. Top with grated cheese. Bake 30 minutes in 350° oven.
Place pie filling and pineapple, juice and all, in a 13 x 9-inch pan; spread evenly over bottom of pan. Sprinkle cake mix evenly over fruit. Pour melted margarine over mixture in pan. Sprinkle nuts on top. Bake in 350° oven for 1 hour until golden brown.
Combine soup, milk, onion and mustard in bowl. Blend well. Spread sauerkraut in greased 13 x 9-inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese.
Boil macaroni until tender. While macaroni is still hot, cut up cheese and put it in pan with macaroni. Cover the pan and let the cheese melt. Pour cooked ground beef over macaroni.
Combine all ingredients, except chicken; mix well. Pour one-half of dressing into a greased baking dish. Remove chicken from bone. Place chicken in baking dish. Add remaining dressing. Bake at 450° for 30 minutes. Yields 8 to 10 servings.
Divide hamburger into 4 hamburger patties and place on tinfoil. Slice potatoes and put 1 sliced whole potato on top of patty. Put peas in circle on outside of patty. Cover everything with the foil and put on the grill, 10 to 15 minutes on each side.
Combine ingredients in large bowl; toss gently to mix. Pour into greased 1 1/2-quart shallow baking dish. Bake at 350° for 30 minutes.
In a skillet, combine the oil, garlic, parsley, bay leaf and cayenne pepper. Simmer for 3 to 5 minutes. Do not burn! Add chicken broth, shrimp, wine, lemon juice and a few drops of Kitchen Bouquet. Cover and simmer 5 minutes, stirring occasionally. Thicken with a cornstarch and water mixture to a gravy consistency.
Saute onion, bell pepper and sausage. Combine beans, sugar, mustard and Worcestershire sauce. Bake at 350° for 35 minutes.
Line 15x10x1 inch jelly roll pan with foil, extending edges over sides of pan. Generously grease both the foil and a narrow metal spatula with butter.
Remover outer covering from garlic; do not peel or separate cloves. Wrap garlic in aluminum foil coated with cooking spray. Place garlic and sweet potatoes on a baking sheet. Bake at 400° for 1 hour and 15 minutes; let cool 10 minutes.
Melt almond bark and chocolate chips in microwave or on stove; stir often. Add peanuts and stir until blended. Drop by tablespoons onto waxed paper. (May butter wax paper, if you prefer.) Refrigerate until set.
Coat inside of a 4-quart slow-cooker with cooking spray. Add stuffing mix, onion, celery, and cranberries. Combine broth and melted butter. Pour over stuffing and stir gently. Remove string from turkey breast; rinse turkey breast. Place turkey in slow cooker on top of stuffing. Combine salt, pepper, and thyme; sprinkle over turkey. Cover and cook on HIGH 1 hour. Reduce to LOW and cook 5 to 6 hours or until a meat thermometer inserted in turkey registers 170°.
Soften cream cheese in microwave. Add salsa. Stir well. Best if made a day ahead and refrigerated overnight. Stir and serve with chips.
Dissolve gelatin in boiling water. Gradually add jello mixture to sour cream until well blended. Chill until mixture begins to set. Stir in pineapple, grated carrots and nuts. Pour into lightly oiled 2-quart mold. Chill at least 4 hours. Serves 10 to 12.
Boil and debone chicken and set aside. Cook frozen vegetables according to package directions; drain. Stir in everything but bread crumbs. Pour into a casserole dish. Top with bread crumbs. Bake at 375° until it bubbles. You may use 2 cans deboned chicken instead of a whole chicken.
Soak fish covered with buttermilk with lemon slice in refrigerator in covered container for 2 hours (to remove fishy taste). Drain milk from fish; cut fillets into triangle. Roll in plain flour. Let dry on toweling. Combine pancake mix (dry) with club soda. Mix to consistency of buttermilk; dip floured fillets in mix. Fry in hot oil 4 minutes each side. Drain on toweling. Arrange 1 layer on cookie sheet. Keep warm in 250° oven until all pieces have been fried.
Bring milk to a boil over medium heat. Add rice and sugar and cook an additional 5 minutes.
Brown ground beef. Add green pepper and onion; cook until onion is transparent. Add remaining ingredients. Place mixture in 1 1/2-quart casserole dish (covered). Bake at 350° for 45 minutes.
Mix jello in boiling water. Add cranberry sauce, cut into small pieces, stirring until dissolved. Add remaining ingredients and refrigerate in large bowl or 9 x 13-inch pan. Stir occasionally so fruit and nuts are well mixed. Make the day before needed to properly set. Serves 8.
Cream first 6 ingredients together. Stir in remaining ingredients. Spray tart pans well with Pam. Put tablespoon of dough in the bottom of the pan. Bake for 10 minutes at 350°. Put mini Reese's cup in immediately after removing from the oven. Allow to set before removing from pan.
Crush vanilla wafers into crumbs. Add baking powder to crumbs. In a mixing bowl mix butter and sugar. Add eggs one at a time, beating after each. Alternate dry ingredients with milk; mix well. Add coconut and pecans. Pour in tube pan and bake 1 1/2 hours in 300° oven.
Mix well. Bake in loaf pans at 350° for 35 to 40 minutes or until done.
Scrub potatoes well. Peel and slice. Core and slice apples. Arrange potatoes and apples in alternate layers in buttered casserole dish, sprinkling each layer of potatoes with salt and each layer of apples with brown sugar. Dot with butter. Cover and bake at 375° until both potatoes and apples are very tender and flavors are well blended (about 45 minutes).
In large bowl, combine all ingredients and mix well. Place in a loaf pan; bake at 375° for 1 hour. Drain. Makes 6 servings.
Mix all ingredients together in a bowl that you can put in the microwave. Microwave for about a minute, then stir. Repeat until all ingredients are mixed together and is hot. Very good.
Bake cake mix according to directions in a 9 x 13-inch pan. When done, remove from oven. While hot, punch lots of holes in top with handle of wooden spoon. Mix condensed sweetened milk and cream of coconut. Pour over hot cake; let cool. Cover with Cool Whip and Angel Flake coconut.
Prepare graham cracker crust; set aside. Beat cream cheese and cocoa in large mixer bowl until fluffy and well blended. Gradually add confectioners sugar; blend well. Stir in vanilla. Whip the cream until stiff; fold into cheese mixture. Pour into cooled crust; chill until firm. Garnish as desired. Yields 8 servings.
Put all ingredients, except vanilla, in saucepan and bring to a boil. Boil until almost dry. Add the vanilla. It will be dry. Pour out onto buttered wax paper.
Mix first 7 ingredients together and pat in shallow pan. Beat egg and spread all over. Then sprinkle 1 cup brown sugar over this and lastly the nuts. Bake in 350° oven for 30 to 35 minutes.
Wash cucumbers, cover whole cucumbers with boiling water and allow to stand until next morning. Then drain. Repeat this procedure the next 3 mornings.
Beat well the margarine, sugar, eggs and vanilla. Add and beat applesauce and peanut butter. Mix together flour, salt and soda and add to mixture. With a wooden spoon, stir in oats, chocolate chips and nuts. Add extra flour, if needed (depends on the applesauce). Bake at 350° for 10 to 12 minutes. Makes 6 to 7 dozen.
Mix together and roll into 3 or 4 balls. Mix 1/2 cup chopped pecans. Sprinkle paprika and chili powder on pecans. Roll cheese balls in mixture.
Mix flour, 1/2 cup chopped nuts and margarine well. Pat in bottom of greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat the powdered sugar and cream cheese well. Add 1 cup Cool Whip and beat. Spread on cooled first layer.
Dissolve sugar in cranberry juice. Pour into punch bowl. Add remaining fruit juices and ginger ale. Float small scoops of sherbet on top. To serve, ladle into punch bowl as needed.
Put all the ingredients in a deep baking dish. Season to taste. Add soup; after soup has been added to the ingredients, rinse one can with water, adding the water to the stew. Place stew in a 375° oven for about 2 1/2 to 3 hours or until tender.
Cook vegetables and garlic in oil until tender. Stir in pasta sauce and oregano. Simmer 15 minutes. Combine cottage cheese and Parmesan. In 13 x 9-inch baking dish, layer 1/2 of each of noodles, sauce, cottage cheese and Mozzarella. Repeat layering. Top with chopped parsley. Cover; bake at 350° for 45 minutes. Uncover; bake 15 minutes. Let stand 20 minutes. Refrigerate leftovers. Serves 8 to 10.
Arrange tomatoes in a large, shallow dish. Combine remaining ingredients in a jar; cover and shake well. Pour over tomato slices. Cover and refrigerate for several hours. Serves 8.
In a large bowl measure sugar and butter; mix until soft. Add all other ingredients including egg yolk only. Pat evenly in a 5 x 11-inch pan. In a cup with fork, beat egg white slightly. Brush over top of dough and sprinkle with nuts. Pat down lightly. Bake at 300° for 45 minutes or until golden brown.
Beat first 4 ingredients until light. Mix together remaining ingredients and add to mixture. Spread in ungreased pan. Bake 25 to 30 minutes at 350° in 15 x 10 x 1-inch pan.
Thaw potatoes; melt margarine into chicken soup and onions. Add 1/2 of the grated cheese. Stir potatoes into this mixture and put in large baking dish for 45 minutes in a 350° oven. Remove cover and sprinkle remaining cheese on top and bake for 15 minutes longer. Combine corn flakes with a little butter and spread over top when done.
Mix ham and pork together with their juices. In a mixer, combine eggs, sugar, bread crumbs and milk; blend well. Add meat into the mixture, working in with hands. Shape into loaf. Decorate top with half pineapple slices and cherries. Bake in baking dish at 300° for 2 1/2 hours or longer. Baste often with 1/2 cup pineapple juice. Serves 12.
Mix together Coke, mustard, catsup and Tabasco sauce. Pour over raw chicken that has been seasoned. Cook on top of stove in a skillet with the lid on until tender.
Break candy into pieces. Place pieces of candy and milk in fondue saucepan. Heat directly over medium flame, stirring occasionally, until chocolate melts. Spear marshmallows and bananas with fondue forks or long picks, and hold cherries by the stems when dipping into melted chocolate; place on wax paper. If chocolate mixture gets too thick, stir in 1 or more tablespoons of milk.
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.
Sift together the flour and salt. Cream the butter and gradually add brown sugar; cream well. Blend in unbeaten egg yolk and vanilla. Add the dry ingredients and mix thoroughly. Chill dough well and shape into 1-inch balls. Dip in slightly beaten egg white and then into finely chopped pecans. Place on ungreased baking sheet and make a thumbprint in the center of the cookie; use floured thumb or thimble. Bake at 375° for 12 to 15 minutes.
Bake at 350° for 30 minutes. (I use a 9 x 13-inch pan and bake for 35 minutes.)
Mix together in large roaster. Bake 1 hour at 350°. Stir often. Cool and freeze.
Sift together dry ingredients. Combine egg, orange peel, orange juice and salad oil. Add to dry ingredients. Stir. Fold in cranberries and walnuts. Bake at 350° in greased 9 x 5 x 3-inch loaf pan for 60 minutes. Wrap and store overnight.
Combine apples, nuts and raisins. Stir in lemon juice and mayonnaise. Spoon into celery. Chill.
Mix sugar, milk and syrup in saucepan. Cook over medium heat until it forms a soft ball dropped in cup of cold water. Remove from heat and add peanut butter. Beat with a spoon until thick enough to spread in buttered dish. When cool, cut in 1-inch squares.
Finely roll 13 cookies. Scoop 1/3 cup chocolate ice cream into each of 6 (8-ounce) parfait glasses. Layer each with 1 tablespoon fudge sauce and 1 tablespoon cookie crumbs. Top with 1/3 cup vanilla ice cream, remaining fudge sauce and cookie crumbs. Freeze until serving time. To serve, garnish with whipped topping and remaining cookies.
In a large pot boil fordhooks until almost done. Add tomatoes and return to boil. Add potatoes, onion and carrots and boil gently until vegetables are nearly done. Add corned beef. Add water along with salt and pepper to desired consistency and taste. Simmer over low heat, adding corn about 15 minutes before serving.
Cook mashed potatoes as you desire (about 6 servings). Brown the ground beef and season to taste. In a medium to large casserole dish, layer beef, potatoes and shredded cheese. Bake at 350° until cheese is golden brown (about 20 minutes).
In deep bowl, mix shortening, salt and sugar. Pour boiling water over this. Stir until dissolved and cool. Mix yeast with warm water. Add to first mixture. Add egg and beat. Add flour to make a stiff dough. Refrigerate, covered, overnight.
Sift together the flour, baking powder, salt and sugar. Mix together the slightly beaten egg, orange rind, orange juice, melted shortening and coconut. Add this mixture to flour mixture and stir just enough to moisten. Place in greased and floured pan and bake 1 hour at 350°.
Scald milk. Add coffee, sugar, spices. Chill put ice cream which has been scooped into small pieces into punch bowl. Add coffee and milk mixture and almond extract. Stir to mix. Yield 12 servings.
Put tortillas into pan of hot enchilada sauce. Take out and put a small amount of meat that has been prepared. Add a small amount of grated cheese. Roll up; put into a pan and pour enchilada sauce over this. Sprinkle grated cheese on top. Put in oven and cook at 325° for about 15 minutes.
Cream the shortening and sugar. Add egg. Add applesauce and mix well. Stir dry ingredients (flour, spices, baking powder, salt and cocoa). Add soda water alternately with dry ingredients. Bake 1 hour at 350° if using Bundt pan.
Cut all vegetables into bite-sized pieces and put into large bowl. Dice garlic (powder can be substituted for fresh garlic). Pour salad dressing over vegetables. Cover and refrigerate 2 to 3 hours or overnight. Put vegetables on skewers and grill. Nice side dish for steaks, chops or burgers.
Brown meat and onions in large pan. When meat is browned, add 3 to 4 cups water and all other ingredients. Cover and cook slowly until potatoes are done.
Mix thoroughly; shape into 2 loaves. Put into pans. Bake at 400° for 1 hour or until done.
Mix all ingredients in a medium-size bowl. Pour into a 9 x 13 pan and bake at 350° until golden brown.
Heat oven to 350°. Season chops well with salt and brown on both sides in oil. Place chops in baking dish; cover with onions. Combine soy sauce, orange and lemon juices, mushrooms, ginger and garlic powder; pour over chops. Cover and bake 35 minutes. Add green pepper, chestnuts and lemon slices. Bake, uncovered, 15 minutes longer. Serve with rice.
Cook chicken (pressure cooker is best) until tender with salt to taste. Remove chicken; debone. (Extra chicken is ready for chicken salad.) Bring broth to a rolling boil in pressure cooker or heavy large container. Season to taste with salt. Add dumplings, one at a time. Stir often or shake pan to keep separate while cooking. (Takes very short time to cook. Almost done by time last dumplings are added. Will have a "glossy" look.) Add about 2 cups chopped chicken and black pepper to taste. Serve immediately. The more you use this recipe the better your dumplings will be. The dumplings absorb some of your broth. You may not need to use all of one batch. You do not want them to be dry. Leave "soupy". The secret is to use lots of flour and roll paper thin. Great for fat restricted diets. You can use less oil and still have good dumplings.
Pour sugar and cinnamon over apples in baking dish. Mix next 5 ingredients. Mix melted margarine into dry ingredients; then sprinkle over apples. Bake at 450° for 20 minutes, or until browned.
Dump all ingredients in an oblong dish or pan (9 x 13-inch), greased, in order they are listed. Do not stir anything. Just pour each on top of the other. Do not drain pineapple. Bake 45 minutes at 350°.
Sift fine the flour, sugar, cocoa, soda and salt in mixing bowl. Drop in shortening. Add milk and vanilla. Beat with mixer. Add eggs and beat well. Pour in a 10-inch prepared square cake pan. Sprinkle 1/2 cup of chocolate chips on top of batter. Sprinkle chopped walnuts on top of batter. Bake for 35 to 40 minutes. Cool. Frost with chocolate frosting.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until blended. Pour into crust and bake at 350 degrees for 40 minutes or until center is almost set. Cool and refrigerate 3 hours or overnight. Spread sour cream over cheesecake. Top with strawberries, stem side down and drizzle with jelly. Makes 8 servings.
Saute first 3 ingredients. Add remaining. Simmer together until flavors mix well. Crock-pot is good! Serves 12.
Mix jello with hot water and then cold water. Add drained sauerkraut and refrigerate. Serve on lettuce with mayo.
Coat biscuit pieces with 3/4 cup sugar and 3 teaspoons cinnamon. Mix 1 cup sugar, 1 teaspoon cinnamon, water and margarine together. Use to make syrup. Bring to boil. In Pam-sprayed Bundt pan, put in 1/2 of coated biscuit pieces. Pour half of syrup over biscuits. Put in remaining biscuit pieces. Pour remaining syrup. Bake 30 to 40 minutes at 350°. Turn onto serving tray and enjoy.
Brown meats, chopped celery, onions and green pepper. Add small amount of water and cook until tender. Add vegetables and seasonings to noodles (which have been cooked in salt water about 20 minutes). Add 2/3 of cheese. Pour into casserole dish and sprinkle remaining 1/3 of cheese. Bake at 400° for about 15 minutes.
Preheat oven to 350°. Cook carrots until almost tender. Saute onions in margarine. Layer carrots in a 2-quart, buttered casserole alternately with sliced Velveeta. Pour onions and margarine over carrots. Bake 30 minutes.
Mix all ingredients and form into ball; shape. Roll in chopped pecans (optional). Serve with small, round crackers.
Place squash in an ungreased jelly roll pan. Sprinkle remaining ingredients on top. Bake at 350° for 20 to 30 minutes or until tender and well browned. Serves 6 at 124 calories each serving.
Mix all ingredients together. Bake in a 9 x 13-inch greased and floured pan at 350° for 30 to 40 minutes.
Simmer water, onions, celery, potatoes and parsley until half cooked (about 10 minutes). Add milk and bring soup just to the boiling point, but do not boil. Add corn and seasonings. Serves 4 to 6 people.
Cream margarine and sugar. Add eggs. Beat. Add cracker crumbs, nuts and coconut. Add baking powder and milk. Bake in three 9-inch round pans at 350° for 30 to 40 minutes.