HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together flour, sugar, baking powder and 3/4 teaspoon salt. Combine egg, milk and oil. Add all at once to flour mixture. Stir until moistened. Fold in blueberries which have been mixed with 2 tablespoons sugar, the peel of 1 lemon and the juice of that lemon.
Combine and let stand Bran Buds and boiling water. Cream sugar, margarine, eggs, then add buttermilk, flour sifted with baking soda, salt and All-Bran cereal. Add first mixture of bran buds and boiling water and combine with second mixture.
Peel, cut and boil potatoes until tender. Cook remaining ingredients slowly in double boiler until cheese melts. Pour cheese sauce over potatoes in greased 9 x 13-inch pan. Sprinkle with Parmesan cheese. Bake 45 minutes at 350°. For a spicier dish, use Mexican Velveeta.
Mix all ingredients by hand. Pour into a 13 x 9 x 2-inch pan (greased only). Bake at 350° for 35 minutes.
Put all ingredients and 1 cup water in heavy 4-quart pan. Bring to boil over medium heat. Cover and simmer gently for 15 minutes. Do not uncover during cooking or cooling. Store in jars in refrigerator.
Saute onions and sweet peppers in butter or margarine for 5 minutes. Add cream of mushroom soup. Add few tablespoons of water, if necessary. Add scallions, parsley, salt, pepper and paprika to taste. Add crawfish tails; cook 5 minutes or until done. Serve over white rice.
Cut sausage into 1/2-inch pieces; brown in large heavy saucepan over medium heat. Drain off all but 1 tablespoon fat. Stir in onions; cook 5 to 8 minutes, stirring occasionally, until soft, but not browned. Stir in garlic and celery; cook until soft, 5 to 8 minutes. Stir in cabbage, tomatoes, beans, chicken broth, thyme, basil, oregano and bay leaf. Cover and bring to a boil. Simmer 30 minutes. Discard bay leaf. Stir in almonds.
Spread bread cubes in buttered 7 x 11-inch baking dish. Layer sausage and cheese over bread. Combine eggs and mustard with 1 generous cup of milk in a bowl, beating well. Pour over sausage and cheese. Blend 1/4 cup of milk with soup until smooth. Pour over all. Bake at 325° for 30 to 35 minutes. Yields 6 servings, about 350 calories each.
Preheat oven to 350°. In large ovenproof skillet, brown chops in oil. Remove chops from skillet. Pour off fat. In skillet, combine ReaLemon and cornstarch. Mix well. Add sugar, onion, soy sauce and bouillon. Let bouillon dissolve. Add pork chops and carrots. Cover. Bake 1 hour or until tender. Add pineapple chunks. Cover and bake 10 minutes longer. Garnish with green pepper. Serve with rice if desired. Refrigerate leftovers.
Mix sugar, flour and cocoa and add enough milk to make it like a paste. Then add the egg yolks and beat well. Then add the balance of the milk and cook on top of the stove until thick. Add butter and vanilla. Pour into baked pie shell.
Pare and quarter potatoes. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in the bag, coating potatoes well with cheese mixture. Melt butter in a 9 x 13-inch baking pan. Place potatoes in pan. Bake at 375 ° for about 1 hour, turning once during baking when golden brown.
Preheat oven to 400°. Grease (12) muffin tin. Beat egg, then stir in milk and oil. Blend dry ingredients, then add the wet ingredients, stirring until moist. Add berries and fold in. Fill tins and bake for 20 to 25 minutes.
Brown beef; drain and put in cooker. Brown bacon and onion; drain. Add to cooker. Add remaining ingredients. Cook on low 4 to 6 hours.
Mix all ingredients, except soup; shape into balls and place on a greased baking dish. Pour the soup, thinned with water over the Yummy Balls and bake for 1 hour at 375°.
Brown together ground beef with onion powder. Drain off excess grease. Mix together with all other ingredients. Stir and simmer until thick.
Mix first 6 ingredients in a large bowl and beat until smooth. Pour into well-greased Bundt pan and bake at 350° for 45 minutes. Mix last 4 ingredients together in a saucepan and bring to a boil. Poke holes in cake while still in pan and hot. Pour glaze over cake and let set for 30 minutes. Remove from pan and serve.
In bowl, stir together mushroom soup, milk, dry onion soup mix and undrained mushrooms. Reserve 1/2 cup of the soup mixture and set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture.
Put apples in baking dish (greased) and sprinkle with cinnamon and 1/2 cup brown sugar. Add water. Melt butter and add it to 1/2 cup brown sugar and flour. Mix well and put on top of apple mixture, patting it down firmly. Bake 3/4 hour to one hour in 350° oven. Serve with cream.
In large mixing bowl, combine all ingredients except chocolate and nuts. Blend at low speed until moistened; beat 2 minutes at medium speed, scraping bowl occasionally. Add chocolate and nuts and mix. Pour batter into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes or until cake springs back when touched lightly in center.
Boil chicken breasts. (Skin, debone and tear into small pieces.) Mix chicken pieces, cream of chicken soup (not diluted), onions and peppers. Grease a 9 x 13-inch pan with corn oil. Layer chips, soup mixture and cheese until soup mixture is gone. Final layer of chips and sprinkle top with cheese. Cover with foil. Cook at 350° for 30 minutes. Remove foil; cook for 5 more minutes. Allow to cool for 10 minutes and serve.
Mix all dry ingredients thoroughly (do not sift). Add shortening, unbeaten egg and sour milk. Beat only until smooth. Fill well oiled muffin tins 2/3 full. Bake in hot oven at 425° about 25 minutes.
Mix first 3 ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard, brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool and break into pieces. Store in airtight containers.
Mix together butter and pat 3/4 of the cookie crumbs in a 9 x 13-inch pan. Cover with 1/2 gallon of vanilla ice cream that has been softened. Put in freezer until firm. Before serving, cover with fudge topping (not syrup); sprinkle with peanuts and cover with Cool Whip. Use the 1/4 cup of Oreo cookies on top.
Bring pineapple, water and sugar to a boil; remove from heat. Add jellos. Chill until partially set. Whip slightly before adding other ingredients.
Place first 3 ingredients in a saucepan and bring to a good boil. Heat oven to 350°. Melt oleo in a Dutch oven. Mix together flour, sugar, baking powder, milk and vanilla and pour mixture over oleo. Using a cup, pour berries over the mixture. Bake at 350° until done, about 40 minutes.
Grease 9 x 13-inch pan. Lay out 1 package of rolls in bottom of pan. Pinch seams together. Mix cream cheese, 1 egg and 1 yolk, sugar and vanilla. Mix well. Spoon over rolls. Take other package of rolls and spread on top. (I lay rolls out on waxed paper first so I can push out to right size.) Brush slightly whipped egg white on top. Sprinkle with 2 tablespoons of sugar. Bake at 350° for 35 minutes. Chill. Great for breakfast or as dessert.
Preheat oven to 350°. Put peach slices in square casserole dish. In separate bowl, work together the sugar, flour, salt, cinnamon, nutmeg and margarine until crumbly. Add the lemon rind and mix. Sprinkle over top of fruit. Bake, uncovered, in a 350° oven until the peaches are tender and the top is browned. This takes about 20 to 30 minutes. Enjoy! Serves 6 to 8 people.
Brown ground turkey in large skillet or saucepan; drain. Stir in remaining ingredients, except buns. Bring to a boil. Reduce heat to low. Simmer 15 to 20 minutes or until thickened. Serve in buns.
Melt margarine in a 13 x 9-inch pan. Mix cake mix and 1 egg until crumbly. Press into bottom of pan. Mix the cream cheese, eggs, lemon juice and sugar (except for 1 tablespoon of the sugar) and pour onto cake. Bake at 350° for 30 to 35 minutes. Sprinkle with reserved sugar and cool. Cut into squares.
Cook veggies to your liking. Saute onion in margarine. Blend in flour, salt and pepper. Stir in the milk. Gradually heat to boiling; stir constantly. Reduce heat and add remaining ingredients (broth, cheese, mustard). Heat thoroughly.
Heat oven to 425°. In oven, melt shortening in baking pan (13 x 9 x 2-inch). Measure flour, salt, paprika and pepper into paper or plastic bag. Shake 2 or 3 chicken pieces at a time in bag until thoroughly coated. Place skin side down in shortening. Bake, uncovered, 30 minutes. Turn chicken and bake until tender, 20 to 30 minutes longer.
Cream peanut butter, margarine and vanilla together. Add powdered sugar and	mix well. Form into balls and chill until firm. Using a toothpick, quickly dip and swirl balls in Chocolate Dip, leaving a tan uncoated area around toothpick to resemble a buckeye. Place on waxed paper and chill.
Beat all ingredients together, except pecans, for approximately 2 minutes. Add pecans. Pour into unbaked pie shell. Bake in a 375° oven for 35 minutes or until inserted knife comes out clean. Cool before cutting.
Steam onion and celery in hot oil and butter in tightly covered pot for about 10 minutes on low heat. Add eggplant and potatoes and steam 15 minutes. Stir in next 6 ingredients and bring to a boil. Lower heat and simmer 30 minutes. Cool for 10 minutes. Puree in blender. Add cayenne and cream. Serve hot or cold. Freezes well. Yields 1 1/2 to 2-quart. You may add green onion tops if you wish.
In a large skillet, saute onion, celery and garlic in hot olive oil until onion is soft. Stir in remaining ingredients. Heat to a boil; reduce heat and cover tightly. Simmer 30 to 40 minutes or until liquid is absorbed. Makes about 6 servings.
Mix all ingredients in proper sized buttered baking dish. Dot generously with butter. Bake, uncovered, slowly until bread browns a bit, at least 1 1/2 hours in 325° oven.
Cook cake as directed in a 9 x 13-inch pan. When cake gets done, take out of oven and poke holes all in the cake. Take your Smucker's caramel and condensed milk, already mixed together, and pour over cake. Take the Snickers bars, sliced thin (to melt) and put on top of cake. Top with Cool Whip, if desired. Very rich!
Blend in large bowl the cream cheese, butter and powdered sugar until smooth. Mix pudding, milk and vanilla. Mix bowls together. Stir in whipped cream.
Heat oven to 375°. Grease and flour baking pan (13 x 9 x 2-inch). Mix sugars, margarine and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix in nuts and chocolate chips. Spread dough in pan. Bake until light brown, 12 to 14 minutes. Cool; cut into bars (about 2 x 1 1/2 inches). Makes 3 dozen cookies.
Roll crescent rolls out flat in bottom of ungreased 13 x 9-inch pan. Pour beaten eggs over dough. Spread fried sausage over eggs. Add hash browns (uncooked) over sausage. Sprinkle cheese over all. Bake in 350° oven for 15 to 20 minutes, or until cheese is melted and browned. Serves 6.
Place whole peeled peaches in lightly salted water to soak and prevent darkening, no more than 20 minutes. Bring water and sugar to a boil in pot. Add pickling spice. Keep boiling. Drop peaches in hot liquid; they will change color. Spoon peaches into hot sterilized jars. Cover with syrup and seal. Try small pod of hot pepper in a few jars.
Fry salt pork to get the fat. Add onion, tomato, salt, pepper and thyme. Stir all together and continue cooking. Add peas and 3 cups water. Let come to a boil and stir in rice. Cover and cook until rice is tender and water absorbed. Add another cup of water and cover to swell the rice. Add more water, if needed. Yields 6 to 8 servings.
Sift dry ingredients; cut in shortening as for pie. Add eggs and milk. Keep 1/4 of dough out. Spread rest on 10 x 15-inch cake tin. Press dough well up along side of pan. Spread with jam. Sprinkle with nuts. Pinch off pieces of reserved dough with palms of hands and make 1/2-inch strips. Place on top for crisscross at 1 1/2 inches apart. Bake at 350° to 375° for 45 minutes. Let cool in pan. Cut with sharp knife in center of each strip so that each piece has dough around. Sprinkle with powdered sugar.
In small bowl, combine reserved pineapple juice, pudding mix and Tang; set aside. In large bowl, combine all the fruit. Fold juice mixture into fruit. Refrigerate before serving.
Cream cheese in bowl. Add pineapple, green pepper, onion and seasoned salt. Add pecans (reserving some to roll ball into). Form into a ball and chill. Roll in nuts just before serving.
Heat in double boiler until melted, then mash up pimiento pepper real good. Remove from boiler and stir for a few minutes longer.
Blend powdered sugar and cocoa in microwave-safe mixing bowl. Merely place milk and margarine in bowl, but do not mix. Cook in microwave on High power for 2 minutes. Remove bowl from microwave and stir well. Add vanilla and nuts and stir until well blended and begins to thicken about 2 minutes or so.
Make cake by box directions. Bake as directed. When has about 15 minutes left in oven, put sugar and pineapple in a saucepan; bring to a boil. Boil until sugar is dissolved. Poke holes in cake and pour mixture over entire cake. Place in refrigerator. Cool completely. Make pudding and pour over cake. Use 1/2 coconut and Cool Whip. Mix together. Put over cake. Then top with remainder of coconut. Then take your hand and push coconut into Cool Whip so it doesn't fall off cake.
Mix together all ingredients as you would for meat loaf. Form into small balls; brown in frying pan. Drain grease and place meat balls in a baking dish. Cover with jar of spaghetti sauce. Cover with foil. Bake at 400° for 40 minutes.
Preheat oven to 375°. Chop all ingredients, then add sauce mix. Cut biscuits in half, then in half again. Then mix with spaghetti sauce. Put in 13 x 9 pan sprayed with Pam. Bake at 375° for 23 to 28 minutes.
Bring water and sugar to a boil, stirring until sugar dissolves. Simmer 15 minutes. Cool. Add lemon juice and rum or brandy (or some of both). Pour into a large container with cover. Add fruit to the syrup, making sure that the fruit is submerged. Refrigerate, replenishing as needed. Keeps beautifully.
Mix together beef, onion, soup, egg, salt, pepper and crumbs. Put in a baking dish. Mix together soup, mustard, sugar, water and vinegar and pour over beef mixture. Bake at 350° for 1 hour.
Bake in oven at 350° for 30 to 45 minutes in uncooked pie shell.
Soften cream cheese. Beat all ingredients until smooth and even color. Sprinkle paprika or cut chives on top. Serve with carrots.
Cream butter; slowly beat in sugar and salt. Add 1 egg at a time and beat briskly. Blend entire mixture. Pour into pastry lined pie pan for 8-inch pie. Bake at 450° for 10 minutes. Reduce heat to 350° and bake until custard sets, about 35 to 40 minutes.
In a bowl, combine softened cream cheese, sugar and 1 egg. Add almond extract; set aside. In small saucepan melt chocolate and butter together. Cool. Beat 2 eggs. Add sugar and chocolate mixture. Beat in sifted and combined flour, baking powder and salt. Pour half the chocolate mixture into a well-greased and floured square baking pan (8-inches). Gently spread the cream cheese mixture. Top with remaining chocolate mixture. Bake in 350° oven 45 to 50 minutes, until cake tester inserted in center comes away clean. Cool in pan before cutting into rectangles or squares.
Mix together the dry ingredients. Add eggs, pumpkin and oil. Blend in nuts. Grease and flour 9-inch cake pans. Bake for 30 minutes at 350°. You may use a 9 x 13-inch pan.
Brown meat, pepper and onion in large skillet. Add remaining ingredients and mix well. Bake at 375° for 45 minutes. Stir once or twice during baking.
In small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly. In blender, combine remaining 1 package drained raspberries, Eagle Brand and ReaLemon brand; blend until smooth. Place in large bowl; stir in food coloring if desired. Fold in whipped cream. Spoon half the mousse mixture into dessert dishes; top with equal portions of raspberry sauce, then remaining mousse mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Cut a thin slice off top of bread. Carefully cut out most of the inside of the bread, leaving a shell. Tear insides into large, irregular pieces. Toss lightly under broiler. Set aside.
Preheat oven to 375°. Lightly grease 8-inch glass baking dish. Place half of apples in dish; top with corn syrup. Add remaining apples, lemon juice, 1 teaspoon cinnamon and nutmeg. Combine 1/2 teaspoon cinnamon, sugar, salt, butter, flour and oatmeal. Mix well and press firmly over apples. Bake 50 minutes. Top with ice cream and serve.
In medium bowl combine butterscotch pudding mix, 2/3 cup nonfat dry milk powder and 1 1/4 cups water. Mix well using a wire whisk. Pour into pie crust. In medium bowl combine chocolate pudding mix, remaining 2/3 cup nonfat dry milk and remaining 1 1/4 cups water. Mix well using wire whisk. Pour over butterscotch layer. Cover and chill in refrigerator until set, about one hour.
Drain juice from green beans and reserve. Cut bacon in half. In each slice of bacon, roll up 3 or 4 green beans. Secure bacon with toothpicks. Add part of green bean juice to the roll-ups after placing the roll-ups in a baking pan. Season with salt and pepper. Bake until bacon browns.
Cream sugars, butter and peanut butter in bowl with electric mixer. Beat in eggs, milk and vanilla. Sift together flour, soda and salt. Stir into egg batter. Shape into balls; roll in additional granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from oven and immediately press a chocolate kiss into each cookie. Cool on wire racks. Makes 7 dozen cookies.
Boil pork chops and potatoes until cooked. Saute onion in pan and roll in flour. Add 1 large can of tomatoes and string kraut.
In large bowl, beat together sugar and shortening; add molasses. Mix well. Add beaten egg. Stir together all remaining ingredients. Mix into molasses mixture until thoroughly combined. Cover and chill at least 1 hour or overnight. Roll dough into 1-inch balls, then place balls into granulated sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine sugar, flour and salt; gradually stir in egg and pineapple juice. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature. Bring water to boiling point with salt according to directions on acini de pepe box. Add oil and cook acini de pepe only until tender but firm. Drain and rinse well with cold water. Combine egg mixture with acini de pepe, mixing lightly. Refrigerate overnight in an airtight container. The next morning, add remaining ingredients. Mix lightly but thoroughly. Refrigerate in airtight container until well chilled. Salad may be refrigerated for a week, if desired.
Cut each end of ham so ham steak won't curl. Pour the Coke over the ham in skillet. Cook over medium heat. Keep turning until Coke has vanished. Ham will be done. Serve with a slice of pineapple on top.
Mix together all ingredients. Pour into a greased and floured 9x13-inch pan.
Combine all ingredients and mix well. If it gets too sticky, put in a little flour. Feeds six children.
Mix all ingredients well. Pour into greased and floured 3 loaf pans size 7 1/2 x 3 x 2-inch. Bake at 325° for 25 minutes or until toothpick inserted comes out clean. Very good served with fresh fruit.
Mix together. Microwave on High until bubbling or bake at 350° for 30 minutes. Serve with tortilla chips.
Melt margarine. With a fork, blend in peanut butter. Slowly, adding sugar, mix together with hands. Roll into 2 or 3 long rolls. Pinch off enough for small balls. Place on wax paper or cookie sheet in freezer for 15 minutes.
Mix the sour cream, marshmallows and coconut. Use wooden spoon and stir in oranges and pineapple. Refrigerate overnight. Just before serving, add bananas. Serves 6.
Soften cream cheese; then add olives and enough salsa to make mixture pink. Place 1 tortilla on plate (or server) and spread cheese mixture; repeat process ending with tortilla on top. Cut into small slices like pie. For garnish, fasten stuffed olive on each slice with toothpick.
Melt butter and chocolate in double boiler; cool. Beat eggs and salt until light and foamy. Gradually add sugar and vanilla and continue beating until well creamed. With a few strokes (mix manually), combine chocolate into egg/sugar mixture. Before mixture becomes uniformly colored, fold in flour. Again, before mixing is uniformly colored, gently stir in pecans or walnuts. Bake in 9 x 13-inch pan for 25 to 30 minutes at 350°.
Cream together shortening and peanut butter. Add sugars and mix well. Add egg, milk and vanilla. Add flour, baking soda and salt. Mix well.
Mix all ingredients together and bake 10 minutes at 350°, then 40 minutes at 300°.
Mix the first 4 ingredients well and bring to a boil. Blend to the mixture the remaining ingredients. Bake at 350° for 35 minutes.
Combine all ingredients, except round steak, in a saucepan; bring to a boil. Simmer gently for 5 minutes. Pound steak (break tissues). Cut into serving pieces. Put in a large pan. Pour barbecued sauce over meat. Cover tightly and bake at 325° for 2 hours or until fork-tender.
Drain peas. Mix Miracle Whip with sugar; add vinegar (enough to make very tart). Cut up eggs. Mix all ingredients together. Cover and cool.
Add salt and soybean oil to 1 quart water. Bring to a boil and add potatoes until fork-tender. Remove potatoes and add butter, heavy cream, pepper and sour cream. Mash. Serves 4.
Cut meat into 1/2-inch strips. Mix together ginger, chili powder, garlic and lemon rind. Dip meat into mixture and brown in butter. Combine sugar, jam, lemon juice, salt and 1 1/2 cups water. Add meat and simmer 30 minutes. Serve with rice.
Combine milk, margarine, sugar and salt in microwave-safe bowl. Microwave on High until margarine melts. When lukewarm, add yeast. Stir in flour. Let rise 1 hour and 20 minutes. Roll into balls. Dip in melted butter. Place balls in baking pan. Let rise 45 minutes. Bake at 375° for 35 minutes. Cool in pan for 5 minutes.
Stir flour, 2 tbsp. sugar, baking soda, and salt. Stir in milk and 3 tbsp. of melted butter. Mix until dough forms. Sprinkle surface lightly with flour. Knead dough 10 times. Roll dough, with rolling pin into a rectangle 9x5 inches. Brush with remaining melted butter. Sprinkle mixture of 3 tbsp. sugar and cinnamon. Roll dough up tightly, beginning at narrow end. Pinch end of dough to seal. Cut into 4 equal pieces. Place cut side up on greased cookie sheet. Pat into circle. Sprinkle with more sugar. Bake at 425° for 8 to 10 min. Remove from cookie sheet immediately. Let cool on wire rack.
Dissolve salt in 1 gallon boiling water and pour over cukes. Let stand 5 to 7 days. Rinse. Dissolve 2 tablespoons alum in 1 gallon boiling water. Let stand 24 hours. Rinse and split cukes (no matter how small); repeat 2 tablespoons alum in 1 gallon boiling water and let stand 24 hours. Rinse thoroughly. Prepare equal parts sugar and vinegar; bring to a boil. Pour over cukes. Let stand 24 hours. Pour off and add equal parts of sugar to vinegar solution. Bring to a boil and pour over cukes that have been packed in jars. Seal.
Combine skim milk, strawberries, orange juice and sugar substitute in container of an electric blender or food processor. Process until strawberries are pureed and mixture is frothy. Transfer mixture to a small pitcher. Stir in buttermilk. Pour into individual glasses and serve immediately. Diabetic Exchange: 1 skim milk. Each serving amount: 1 cup. Calories: 105.
Cook cream cheese and broth in large saucepan on low heat until cheese is melted, stirring frequently with wire whisk. Stir in chicken, vegetables and salad dressing mixes. Spoon into 9-inch pie plate. Cover with 1 pie crust; seal and flute edge. Cut several slits to permit steam to escape. Cut remaining pie crust into decorative shapes; arrange on crust. Place pie plate on cookie sheet. Bake at 425° for 20 to 25 minutes or until golden brown. Makes 8 servings.
Boil dry seeds for 5 minutes. Spray baking sheet with pam. spread seeds on baking sheet. Sprinkle with salt. Bake at 350 degrees until dry. Serve warm or cool.