HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins. Toss to mix. Add pumpkin, eggs, oil and yogurt. Stir just until combined. Spoon batter into paper lined or nonstick muffin tins. Bake in a 400° oven for 25 minutes or until firm to the touch. Makes 12 muffins.
Line bottom of baking pan with aluminum foil, leaving enough foil to fold over to cover. Place meat on foil. Sprinkle soup mix on top. Spread mushroom soup on top of soup mix. Fold foil to cover and secure tightly. Bake at 300° for 4 hours.
Make crust and put 2 teaspoons mustard on crust. Brown onion in margarine. Mix other with it. Put in crust. Bake at 400° until solid.
Cook hamburger and onions; drain. Mix with other ingredients. Stuff in green peppers. Top with shredded cheese. Boil peppers for 5 minutes, then stuff. Freeze or cook. Cook 30 minutes at 350°. Unthaw if frozen first. Cut off top of pepper and remove seed before boiling.
In large bowl, combine flour, Nabisco 100% Bran, baking powder, cinnamon, nutmeg and allspice. Add Egg Beaters, applesauce, brown sugar and margarine. Beat at medium speed for 2 minutes. Stir in raisins. Spread batter in greased 8 x 8 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes or until done. Dust with confectioners sugar. Cut into squares to serve.
Combine egg yolks and sugar. Mix until thick and lemon colored. Beat egg whites until soft peaks form. Fold egg yolk mixture into egg whites. Stir in milk, vanilla and salt. Chill. Serve with whipped cream and grated nutmeg, if desired. Yields 13 1/2 cups.
Bring jello and pineapple to boil, let cool. Add all other ingredients and chill in refrigerator until set.
In a bowl, sift flour with sugar, baking powder and salt. Add shortening and milk. Beat for 2 minutes. Add egg and 2 tablespoons pineapple syrup; beat 2 minutes longer.
Peel medium to small white onions and cook them whole in a small quantity of lightly salted water. I allow four small onions or two or three medium ones per person. Cook until extremely tender, allowing all the water to boil away. Add 1 tablespoon butter and 1 teaspoon sugar for every four to six onions, according to size. Simmer gently until onions are well browned all over, turning often. Serve with the brown juice.
In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 6 ingredients and mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull 4 points of dough to top center of chicken mixture. Twist slightly and seal edges.
Combine all ingredients and put in a 9x13-inch greased pan. Bake at 425 degrees for 25 minutes or until done.
Cut rhubarb. Mix with sugar. Let stand overnight. Boil 8 minutes. Add Jell-O; stir, skim if necessary and put into jars.
Drain pineapple. Save liquid. Spread pineapple in a lightly greased 13 x 9 x 2-inch pan. Add pie filling, spreading gently over pineapple. Sprinkle dry cake mix evenly over pie filling. Top with pecans.
In large bowl, combine first 10 ingredients (flour to water); mix. Beat 1 minute at low speed, then 3 minutes at high speed. Stir in chips and nuts. Pour into greased 9 x 5 x 3-inch loaf pan or two 7 x 3 1/4 x 2 1/4-inch pans. Bake at 350° for 1 hour for large pan or 50 minutes for small pans. Cool 5 minutes before turning out on wire rack.
Boil sugar, orange rind, cloves and water for 5 minutes. Strain and cool. Place tea leaves in pot or enamel pan. Pour over them 8 cups boiling water. Steep 3 minutes. Strain. Mix tea, syrup and fruit juices. Keep hot until ready to serve. Do not boil.
Oil baking dish and lay serving size pieces of fish on bottom. Sprinkle lemon juice and onion powder over each piece. Sprinkle crushed crackers over each piece of fish and again dribble lemon juice over each piece. Sprinkle a little onion powder over each piece again. Finally dribble melted butter or margarine over each piece. Bake in a preheated oven at 450° for 10 minutes and then broil top until golden brown (just a couple of minutes, watch carefully).
Cream butter until fluffy; add sugar gradually. Add eggs, 1 at a time; blend well. Gradually add flour, cream of tartar and flavorings; mix well. Don't overbeat. Bake at 350° for 1 hour.
Line a 15 x 10 x 1-inch pan with foil. Place crackers in a single layer. Combine butter and sugar in medium saucepan. Heat and stir over medium heat until it boils. Boil for 3 minutes. Pour over crackers. Bake at 375° for 5 minutes. Remove from oven and sprinkle with chocolate pieces. Let melt and spread. Sprinkle with nuts. Chill. Cut into squares or diamonds.
Add a little water and let simmer. Before serving, add about 1 cup Minute rice and continue simmering. You might have to add a little more water for the rice.
Preheat oven to 375°. Bake pastry shell 10 minutes and remove from oven. Reduce temperature to 325°.
First dissolve yeast cake in warm water; set aside. Beat eggs, then add cooled melted lard; mix. Add sugar; mix. Add yeast and warm milk. Beat with heavy spoon. Next add half the flour; beat. Remainder of flour; beat. Set to raise overnight. When done raising, flour a little. Roll and shape in doughnuts, then rise again and fry them in fat.
Salt and pepper cooked vegetables. Stir in 1/2 stick oleo and cheese. Put in buttered 2 1/2-quart dish.
Cut up and wash the fresh rhubarb and put in pan to boil. Add water and 3/4 cup sugar (this can vary, depending on how sweet you want your dessert). Also add the tapioca. Bring to a boil and boil for 2 minutes. Remove from burner and add red Jell-O. Stir well, then pour into serving bowl or individual serving dishes. Put in refrigerator until set, then serve with small dab of Cool Whip or a slice of banana.
Combine potatoes, 1/2 cup butter, sour cream, onion, soup and cheese. Stir well. Spoon into greased 2-quart casserole dish. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes.
Cook broccoli; drain. Pour into medium casserole dish, lightly greased with margarine. Combine soup and half of cheese, milk, mayonnaise, mushrooms, salt and pepper. Spoon soup mixture evenly over broccoli. Sprinkle with remaining cheese. Bake at 350° for 30 to 45 minutes.
Debone chicken, place in large baking dish. Add cornbread, eggs, onion, celery and seasonings. Pour chicken broth over mixture and mix well. Place boiled, sliced eggs on top. Bake at 375° until golden brown or until firm.
Cream shortening; gradually add 1 cup sugar, beating until light and fluffy. Add egg and molasses; mix well.
In large skillet, saute rice-vermicelli mix as the package directs. Stir in 2 cups water, chicken and contents of seasoning packet; bring to boil over high heat. Cover; reduce heat to low and simmer for 10 minutes. Stir in tomato and basil. Cover; simmer for 5 to 10 minutes, or until most of the liquid is absorbed. Sprinkle or place cheese on top. Serves 4.
Combine Kool-Aid, sugar, water, pineapple juice and ginger ale. Keep all ingredients very cold. Add 1/2 gallon pineapple sherbet when ready to serve. Stir to melt in a punch bowl. Yield: 50 small servings.
Place all ingredients in mixing bowl and beat with electric mixer until light and fluffy. Pour into 9-inch unbaked pie shell and bake at 350° until a knife inserted into center comes out clean.
In 2 qt. casserole cook hamburger and onion in microwave covered with paper towel for five minutes on high. Break up meat; drain fat and add soup. Spread corn undrained on top. Cover with enough tater tots to cover the top. Cook on high for 20 minutes or until tater tots are brown and mixture is bubbly.
In a large bowl, cut cream cheese and butter into flour. Mix into a smooth ball. Chill dough for about 30 minutes. Preheat oven to 350°. Roll dough out onto wax paper about 1/8 to 1/4-inch thick. Cut into 3-inch squares. Put 1 teaspoon of the preserves slightly off the center of each square. Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap. Roll dough toward to point and smooth. Seal edges. Bend in ends of rolled dough to give a crescent effect.
Cut meat into thin strips. Dust with flour. Brown meat in butter. Add mushrooms, onion and garlic; brown lightly. Add soup and parsley. Cover; cook about 1 hour until meat is tender, stirring occasionally. Gradually blend in sour cream; cook over low heat for 5 minutes. Serve over noodles.
Mix ingredients in a Ziploc bag. Place potatoes in bag and shake until coated well with mixture. Place in a glass dish. Cut up 1 stick of margarine over potatoes. Bake at 375° for 35 to 40 minutes.
Dissolve Jell-O in boiling water. Cool until syrupy; blend in cranberry sauce. Add lemon juice, sour cream, pineapple and nuts. Chill until set.
Place 1 vanilla wafer in each foil midget cupcake cup. Beat cream cheese, egg, sugar and vanilla together. Pour 1 heaping tablespoon over wafer. Bake at 375° for 20 minutes. Cool and top with filling.
In a large bowl, combine cranberry juice, lemon juice and sugar; stir until sugar dissolves. Chill. Just before serving, add orange soda and liqueur, if desired. Serve over ice. Garnish with orange slices decorated with cloves and cranberries, if desired. Makes about 3 1/2 quarts.
Dissolve Jell-O in boiling water. Add marshmallows, pineapple and thawed strawberries. Pour into serving dish and leave until congealed.
Brown chops in olive oil. Remove and add onion, mushrooms, green bell pepper; saute then add spices. Add chops back to pan. Add wine and boil for 2 minutes. Add tomatoes, artichokes, olives, beef broth and simmer for 45 minutes. Tomatoes should be crushed before adding by squeezing through your hand.
Cream shortening, add sugar gradually and cream until light and fluffy. Add eggs, 1 at a time, beating vigorously after each addition. Add flavorings. Make a paste of cocoa and red food coloring and blend in. Sift dry ingredients together and add alternately with buttermilk. Add vinegar with last half of buttermilk. Beat only until smooth. Bake in 3 greased and floured 8-inch or 9-inch cake pans for 20 to 25 minutes at 350° or until cake tester comes out clean. Cool 10 minutes and remove from pans. When cool, frost with Red Velvet Cake Icing.
Melt butter over low heat. Add brown sugar, then the marshmallows. Stir until ingredients are blended. Pour over popped corn, stirring to coat all kernels. Refrigerate 10 minutes.
Prepare orange juice, lemonade, and kool-aid according to package directions. In large pot, combine all 3 with pineapple juice. Heat 2 c water and 3 1/2 c sugar until boiling and sugar has melted. Add to juice mixture. Allow to cool and then freeze. Makes 2 gallons. Before serving in punch bowl, pour about 2 c ginger ale over slush.
Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Remove from the heat; stir in sugar. Add eggs, one at a time, stirring well after addition. Stir in vanilla. Combine flour, baking powder and salt; add to cocoa mixture. Stir in chocolate chips and nuts. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes until the center tests clean from an inserted toothpick. Cool. Yield: 2 dozen.
Mix sugar and oil, add eggs and beat well. Combine flour, soda and salt. Add to oil mixture. Stir in vanilla, apples and nuts; mix well. Spoon batter into an oiled 9-inch tube pan. Bake at 325° for 1 hour or until cake tests done. You add the spices to the flour, soda and salt mixture. This cake will freeze very well.
Combine the first 6 ingredients in large bowl. Whisk together oil and lime juice in small bowl. Pour over rice mixture; toss to coat. Season with salt and pepper. Line large bowl with lettuce; mound salad in bowl. Garnish with sliced avocado and papaya and serve. (Should be made several hours ahead or refrigerated overnight for best flavor.)
Put drained pineapple in a casserole dish. Mix sugar and flour; put over pineapple. Next, cover with cheese, then Ritz cracker crumbs. Cut butter into pieces and place over top of crumbs. Bake at 350° for 30 to 40 minutes.
Preheat oven to 425°. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°; continue baking 45 minutes or until knife inserted near center of pie comes out clean. Cool completely on wire rack. Before serving, garnish with whipped topping if desired. Yields 1 (9 inch) pie.
Mix in order. Cook in 3 layers at 350° for 25 minutes. Let cool before icing.
Arrange zucchini in 8 x 8 x 2-inch baking dish; top with chicken. Mix soup, milk and nutmeg. Spread over chicken. Mix baking mix, cheese and egg until crumbly; sprinkle over soup mixture. Bake until golden brown, 25 to 30 minutes. Serves 4 to 6.
Brown chicken; drain. Use a wok. Add broccoli, carrots, red pepper and onion. Saute crisp. Add dry seasonings: salt, lemon pepper and garlic salt for 10 minutes. Make sure vegetables are crisp. Do not overcook. Let chicken cool. Take and add teaspoon paprika. Boil noodles until done. Mix chicken, vegetables and noodles together. Add cream of chicken soup and you have a tasty, quick stir-fry.
Mix peanut butter and oleo; gradually add sugars, beating until fluffy. Beat in eggs; add almond extract. Add the flour sifted with baking powder and stir until well blended. Grease a 9 x 9 x 2-inch baking pan and add mixture. Bake in a preheated 350° oven for 30 minutes.
Heat sesame seed in large saucepan over medium heat until toasted. Remove from heat. Add remaining ingredients except spinach. Cover. Chill. Tear and add spinach. Toss.
Combine cranberries and sugar in shallow baking pan. Mix lightly and cover tightly with foil. Bake at 250° for one hour.
In a small bowl, mix half the cheese, bread crumbs, herbs and garlic until thoroughly blended. Arrange tomato slices on oiled baking sheet. Top each with some crumb mixture, then with remaining cheese, dividing equally. Bake at 475° for 10 to 12 minutes until crumbs are lightly browned.
Spray casserole dish with Pam. Mix all ingredients raw together, except for onions (put on top). Also cheese, if desired. Bake at 350° for 1 1/2 hours. Let set 10 minutes before serving. Serves 2 to 4.
Prepare cake batter as directed on box. Put 1/2 of cake batter in Bundt pan. Combine the remaining dry ingredients. Make a layer using 1/2 the dry ingredients. Make another layer using rest of cake batter. Make the last layer using rest of dry ingredients. Use knife to marbleize. Bake, following cake instructions.
Arrange asparagus on serving dish. Cook bacon until crisp. Stir in pepper and onion. Cook 1 minute. Spoon bacon over asparagus with 1 tablespoon bacon drippings. Combine vinegar and sugar. Drizzle over vegetables. Serve immediately. Yield: 4 servings.
Combine melted butter and coconut in skillet and add crushed nuts; stir until golden brown.
Cover real well with water and cook until all is done. If not thick enough, make a paste of flour and add a can of cream. Then let boil a few more minutes.
Combine coconut and margarine in a skillet; cook over low heat, stirring frequently, until coconut is golden brown. Press into a 9-inch pie plate to form crust; chill.
Sift together dry ingredients. Stir in oil. Add eggs, one at a time, mixing well after each addition. Add carrots, nuts, raisins and vanilla, mixing well. Bake in greased 13 x 9 x 2-inch pan at 350° for 40 to 45 minutes or until done.
Combine cream cheese, margarine and vanilla. Mix until well blended. Gradually add powdered sugar, beating until light and fluffy. Stir in nuts.
Chill milk. Beat; add softened cream cheese and beat. Add juice, then add other ingredients.
Cream together first six ingredients and spread in a circle on plate. Top with chili or cocktail sauce. Sprinkle crab meat on, then parsley. Chill overnight and serve with crackers.
Mix the brown sugar, milk and butter in saucepan. Bring to boil; boil 3 minutes, stirring constantly. Remove from heat. Add vanilla. Cool to lukewarm. Beat until creamy and thick enough to spread. Add cream if necessary for spreading.
Lay chicken breasts in baking dish. Mix remaining ingredients; pour over chicken. Bake for 45 minutes at 325°. Excellent served over hot rice, using sauce as gravy!
In 2 1/2-quart salad bowl, layer lettuce, mushrooms, onions and peas. Combine mayonnaise, sugar and lemon juice. Spread over salad to seal. Cover; refrigerate overnight. Top with bacon and cheese before serving.
Mix all ingredients except broccoli. Shake ingredients well and pour over separated broccoli. Marinate at least 24 hours turning frequently.
In a large pan, brown beef over medium-high heat. Drain fat. Add onion and celery. Cook until tender. Stir in soup, tomato paste and ketchup. Simmer 15 to 20 minutes. Spoon into a large roaster. Add all remaining ingredients. Stir well. Bake uncovered at 350° for 1 hour. Yields 25 servings.
Mix all ingredients together in order given. Pour in unbaked pie shells. Bake at 350° for 45 minutes.
Brown meat and add onion, salt and pepper. Add 2 cans tomato soup (no water) and oregano. Simmer 20 minutes. Cook noodles and drain. Put in 9 x 13-inch cake pan, buttered. Put in layers. Grate cheese and spread over top. Bake at 350° for 30 to 40 minutes.
Mix all ingredients well and slowly pour mix through regular funnel in frying pan of deep fat. Serve topped with confectioners sugar.
Combine all ingredients and carefully blend. Chill 1 to 2 hours. Serve with crisp raw vegetables. Yields 3/4 cup. Serving size: 2 tablespoons.
Mix all ingredients thoroughly except egg whites. Beat egg whites until stiff and blend in pumpkin mixture. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake until done, about 35 to 40 minutes.
Brown the ground meat in a pot; drain. Add the chili seasoning, tomato sauce, canned chili and water. Cover and simmer about 30 minutes.
Put together in fondue pot and stir to mix. Keep on low heat and serve with deli chips. Very good!
Cream cheese and jello together thoroughly. Add hot liquid and cool to room temperature. Add pears, nuts and cherries. Chill until syrupy, then add Cool Whip. Chill in refrigerator. Makes a large salad.
Place first 3 ingredients in a heavy 2-quart saucepan. Cook and stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat 2 minutes more. Remove from heat. Stir in chocolate morsels until completely melted. Stir in pecans. Drop with 2 teaspoons on a cookie sheet covered with wax paper. Chill until set.
Cream shortening and sugar. Add sifted dry ingredients and mix well, adding milk gradually. Stir in nuts. Form into rolls and wrap in wax paper. Chill 2 hours and slice and bake at 375° for 8 to 10 minutes.
Mix and spread on Ritz crackers. (Do not put very much on each cracker.) Bake for 8 to 10 minutes at 350°. You can freeze or keep in Tupperware.
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into ovenproof dish. Bake at 350° for 35 to 40 minutes or until bubbly. Serve as a dip with crackers or as a spread on pieces of French bread. Enjoy!
Place hens, cut in half, skin side up in a buttered baking dish. Mix flour, salt, pepper and curry powder together and sprinkle evenly over hens. Dilute orange juice with the 1/2 cup of water and pour over hens, making sure all skin is moistened. Cover tightly and bake at 325° for 1 1/2 to 2 hours. Remove cover and brown skin under broiler. Serve remaining sauce over hens.
Wash cucumbers, put in jars. Mix salt and alum with water and vinegar. Pour over cucumbers. Add dill and garlic to taste. Seal jars tight.
Cook squash until just tender; drain. Melt butter in large pan; saute garlic. Add 1/2 bag of stuffing mix. Add sour cream, grated carrot, onion, soup and squash. (Onion can be cooked slightly with garlic, if desired.) Mix well. Pour into casserole and top with remaining stuffing. Bake until desired warmth, about 1/2 hour at 350°. Freezes well. Can be made easily in the day and refrigerated until time to heat.
In a medium saucepan, combine the 1/3 cup sugar and cornstarch. Stir in milk, chocolate and the 1 tablespoon butter. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Gradually stir about 1 cup of the hot mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla. Turn hot pie filling into baked pie shell.
Mix in order given. Refrigerate dough for 20 minutes. Roll, cut out and bake at 350° for 6 to 10 minutes.
Separate onions into rings. Pack in quart jar. Combine remaining ingredients, heat and pour over rings. Cool, cover and store in refrigerator. Drain and serve.
Chop cabbage and saute in skillet with 1/2 cup butter until cabbage is brown. Boil noodles while cooking cabbage. Drain and add 1/4 cup butter. Mix all together in skillet and salt to taste. Simmer. Serves an army!
Brown ground meat and drain. Add taco seasoning with water to ground beef. Cook rice according to package. Cook beans; add enchilada sauce and cheese. Layer in pan; bean mixture, then beef, then rice, then 1 cup cheese, then sour cream, then remaining cheese, then sprinkle olives.
Mix well together; dip fillets in mixture and deep fry for several minutes or until golden brown. Use fish of your choice, either fresh or frozen and thawed.
Beat egg yolks. Add corn, salt, pepper and flour. Beat egg whites; fold into corn mixture. Fry as pancakes until golden brown. Serve with bacon and syrup.
Wash and boil potatoes until just tender. Peel, slice and place in baking dish or electric frypan (see below). Put margarine, sugar, water and lemon juice in small boiler and bring to a boil. Pour over potatoes. Bake in medium oven about 1 hour or until syrup is thick.
Soak oatmeal in milk for 1/2 hour. Add all other ingredients, mixing by hand, just until blended. Fill muffin cups about 2/3 full and bake for 25 minutes at 350°. Makes about 14 medium muffins. (I'm sure my grandmother used lard, but over the years it's been changed to canola oil for health reasons.)
Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8-inch square pan. Bake at 350° for 30 to 35 minutes. Cut into 2 inch squares.
Use basic sourdough as needed to form soft dough. Turn out on floured board and roll to 1/2-inch thick. Cut out and place in greased pan. Bake at 425° for 15 minutes or until golden brown.
Preheat oven to 450°. Using a large bowl and fork, mix sugar, flour and cornmeal. Add remaining ingredients and stir until well mixed. Pour into unbaked pie shell. Bake 10 minutes. Reduce heat to 350°. Bake 30 minutes more.
Cook for 3 to 4 hours, until thick. Can in quart jars.
Combine cornmeal and oil. Add eggs and stir. Add remaining ingredients and bake at 400° for 25 to 30 minutes or until done.
Melt butter. Add sugar and eggs. Stir in pineapple. Stir in bread. Pour into prepared 1 1/2 to 2-quart baking dish and bake at 350° for 25 minutes.
Mix gelatin with hot water. Stir in orange juice. Cool. Add oranges and pineapple to mixture. Pour in long dish. Chill until firm.
Add ingredients in same order as listed. Do not stir. Just make a layer of each item. Let sit for a couple of hours for better flavor. Chill and serve.
Drain juice from all 4 jars of sliced dill pickles. Keep 3 cups of pickle juice. Add Tabasco sauce to juice; set aside. Layer in a glass pan the pickle slices and sugar until all is layered. Pour pickle juice mixture over layered pickle slices and sugar. Let set for 10 hours after sugar is dissolved. Remove pickle slices to a gallon jar; cover with lid. Let stand for 1 week to seal in jars. Don't heat pickles. Only heat jars and lids to seal. When unsealed, keep in refrigerator.
Place bread cubes in bottom of a greased 9 x 13-inch baking dish. Put meat or shrimp on top and then the cheese. Beat eggs, cream and seasonings together and pour on top. Refrigerate overnight. Bake, uncovered, at 350° for 40 minutes.
Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour mixture; shake off excess. In a large frying pan, heat butter and vegetable oil over medium heat. Add chicken breasts. Cook about 3 minutes on each side, until tender and opaque. Remove and keep warm.