HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease two 8 1/2 x 4 1/2-inch pans. In large bowl with fork mix flour, baking soda, baking powder and salt. In medium bowl, with fork, mix buttermilk, molasses and salad oil. Stir in flour mixture just until flour is moistened. Spoon batter into pans. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool bread in pans on wire rack ten minutes. Then remove from pans.
Mix the first 6 ingredients and pour in casserole dish. Mix the remaining ingredients and sprinkle over the top. Bake 30 minutes at 375°.
Brown ground beef and onion until meat is slightly brown in large saucepot; drain fat. Add uncooked vegetables, tomatoes, seasonings, bouillon and 5 cups of water. Simmer 30 minutes or until vegetables are tender. Add undrained canned vegetables. Heat for 5 minutes.
Wash and clean mushrooms. Remove stems; chop fine. Put caps on paper towel on micro-safe plate. Microwave on High (70%) for 1 minute. Drain and set aside. Place butter, stems and onion in small bowl; microwave on High, 100%, until onion and stems are tender, 2 to 3 minutes. Then add the rest of your ingredients except cheese. Mix until smooth, then microwave on High, 70%, until thickened, another 2 to 3 minutes. Stir once or twice. Then add cheese. Fill caps. Use 9-inch pie plate and microwave on High, 100%, another 1 to 2 minutes. Sprinkle any filling leftover on top. Serve; enjoy.
Combine 1 cup of milk with shortening and sugar. Heat until blended. Do not boil. Add remaining milk. Cool to lukewarm (110°). Dissolve yeast in 1/4 cup lukewarm water and add to milk mixture. Stir together flour, sal, soda and baking powder. Add to milk mixture. Mix to form a dough. Roll and cut amount needed. Refrigerate remaining dough in covered container. Will keep 7 to 10 days.
Melt margarine in medium size iron skillet. Combine all other ingredients and pour over hot melted margarine. Bake in 350° oven for 25 to 30 minutes.
Combine flour and salt. Cut in shortening until it resembles coarse cornmeal. Store in covered container and store in refrigerator. Will keep for a couple of months.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla. Sift flour, then measure 3 cups flour (sifted with soda, baking powder, salt and cinnamon). Add to first mixture and blend. Stir in nuts. Bake in 2 greased 9 x 5-inch loaf pans at 325° for 1 hour. (Line bottom of pans with greased waxed paper.) Remove from pans at once and cool on rack.
Pour melted chocolate over all ingredients; stir well. Drop on waxed paper by spoon size desired.
Remove bones and skin from salmon. Separate into flakes. Put oil in a skillet. Add bread, onion, salt and pepper. Brown it lightly. Put salmon liquor into a cup and pour in enough milk to equal 1 cup. Combine salmon, crumbs and liquor. Add parsley and egg; blend, being careful not to mash salmon. Pour into a greased 8-inch casserole dish. Bake at 375° for 30 minutes. Serves 6.
Blend thoroughly and press into bottom of a 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Cool.
Spread steaks with mustard. Place slice of bacon length of steak, then pickle slice across this, towards top of steak. Roll. Enter toothpick through steak roll, making sure end is secure. Brown in deep fry pan. Remove, add water and bouillon, stir. Return steak rolls to pan, reduce heat and simmer in covered pan for 1 hour.
Cream shortening and sugar. Beat in egg, add the molasses and sifted dry ingredients. Roll into 1-inch balls, dip into sugar. Place on baking sheet 2 inches apart. Bake at 375° about 15 minutes. Makes 2 1/2 dozen.
Combine sugar and flour; mix together. Add eggs and buttermilk and mix thoroughly. Melt margarine and add to mixture and mix well. Add vanilla and mix. Pour in unbaked pie crusts. Bake at 425° for 10 minutes. Reduce heat to 350° and bake until knife comes out clean when inserted in the center of the pie.
Brown ground beef; drain well. Stir in taco seasoning and let cool. In a large bowl, toss lettuce, tomato, radishes, green onion, beans and cheese. Just before serving, toss with meat, corn chips and just enough dressing to coat lightly. Makes 8 servings.
Cook broccoli and rice separately. Saute onion and celery. Mix vegetables and add soups, then cheese. Bake 10 to 15 minutes at 375°.
Mix together; press into jelly roll pan. Melt chocolate chips and the peanut butter. Spread over bottom layer. Refrigerate. Cut into 1-inch squares.
Saute scallops in butter. Add 1 tablespoon lemon juice and simmer 1 minute. Set aside. Melt 2 tablespoons butter and make roux with 1 tablespoon flour. Slowly stir in 3/4 cup half and half. Return scallops and simmer 2 minutes. Add 1 egg yolk and 2 tablespoons sherry. Serve with rice.
Halve pepper lengthwise; remove stems, seeds and membranes. Add 2 teaspoons salt and enough water to cover peppers and boil 5 minutes. Drain.
Combine all the dry ingredients. Add egg, milk and oil. Take 1 pound of hot dogs and dip each one in the batter with a fork. Fry in a wire basket deep fryer until golden brown, about 3 minutes at 375°. Drain on paper.
Preheat oven to 350 degrees. Brown beef, drain and pour into saucepan. Stir in 1/2 c. sauce and 1 c. cheese. Warm tortillas according to package directions. Spread 1/2 c. sauce in 9 inch x 13 inch baking dish. Spoon about 2 Tbsp. meat mixture down center of tortilla. Roll up and place seam-side down in baking dish. Repeat with remaining tortillas. Top with remaining sauce and cheese. Bake 20 minutes or until cheese is melted. Makes 10 - 12 enchiladas.
Place apricots and prunes in a greased 2-quart casserole. Add orange sections and pineapple. Top with pie filling. Pour sherry over all. Bake at 350° for 1 hour.
Cream oleo and sugar; add sour cream and eggs. Mix flour, salt and soda. Add to mixture. Add vanilla and mix well. Bake in tube pan or Bundt pan at 350° for 1 1/2 hours.
In skillet, combine cornstarch, salt and sugar. Stir in water and lemon juice. Cook over medium heat. Stir constantly until mixture thickens and boils. Remove from heat.
Cook frozen broccoli. Drain and chop. Set aside. Mix rest of ingredients with beater. Stir in broccoli and 1 cup of shredded cheese. Pour into greased casserole dish and bake 1 hour at 325°.
Combine and dissolve Crisco and boiling water. Then add cold water and salt. Beat together sugar and eggs. Add to first mixture. Then add yeast which has been dissolved in 1/4 cup lukewarm water. Add gradually to mixture the flour. Mix well. Put in greased bowl and cover. Put in refrigerator overnight. Roll out on floured board. Cut with small cutter. Dip in melted butter. Fold as pocketbook roll. Cover biscuit pan with dish cloth. Let rise until double bulk. Bake at 400° until brown. Put rolls close together in pan. They can be baked and then frozen. Put in 400° oven for about 15 minutes. They are like you just baked them. This is good and will stay good for several days, even if you don't freeze.
Cook sugar in 3 cups water until dissolved; cool. In large container, add juices and mix. Add water according to each can. Add bananas. Just before serving, add ginger ale. Can freeze.
Melt butter and chocolate. Put dry ingredients in a 13 x 9-inch pan. Pour chocolate mixture over it, then make 2 holes. In first hole, pour vinegar, in second hole pour vanilla and then add water. Stir with fork until smooth. Bake at 350° for 35 to 45 minutes.
In a separate bowl, mix eggs, oil and vanilla. Add apples and walnut pieces a little at a time. Add dry ingredients to wet.
Cut each potato crosswise about each 1/4-inch almost through; fan open. Alternate slices of onion and bell pepper in potato. Salt and pepper. Brush with melted margarine. Loosely wrap each stuffed potato in foil. Bake at 425° for 45 minutes. Let stand another 10 minutes. Serves 8; contains about 160 calories each.
Melt oleo; add sugar and vinegar. Mix well. Add slightly beaten eggs, coconut and pecans. Stir well and pour into unbaked pie shell. Bake at 350° for 45 minutes. Do not cut until pie is cold.
Combine sauerkraut, celery, bell pepper, onion and pimentos in large bowl. In saucepan, combine sugar, apple juice, apple cider vinegar and oil. Bring to boil and pour over vegetables.
Brown beef with onion, bell pepper and seasonings. Drain. Add refried beans (might need water added). Simmer. Prepare Ro-Tel dip as directed. Set aside. Spoon meat in tortillas. Fold tortillas and place in baking dish. Pour Ro-Tel over tortillas and place in oven on low temperature to heat through.
Assemble as you would any lasagna; top with sliced tomatoes and sprinkle with Cheddar cheese.
Measure into mixing bowl margarine, sugar, 2/3 cup of milk and flour. Mix on low speed for 2 minutes, then stir in baking powder. Now add eggs, 1/3 cup milk and vanilla. Mix on medium speed for 2 minutes. Bake in 9 x 12-inch cake pan in preheated oven (375°) for 20 minutes, or until center of cake springs back when touched.
Sort cucumbers according to size in jars. Place 1 sprig of dill and a small hot pepper in jars. Bring water, vinegar and salt to a boil and pour over cucumbers. Seal jars. Wait 2 1/2 weeks before eating.
Boil chicken in 2 quarts water until tender. Remove bones and cut in medium pieces. Reserve broth. Combine in large mixing bowl: toasted bread, hard-boiled eggs, salt and pepper; set aside.
Boil 2 cups water and 1/2 cup red hots until dissolved. Add cherry jello. Mix and add applesauce. Pour into mold. When set and you are ready to serve, unmold onto a plate and fill hole with cottage cheese.
Combine ingredients in blender until smooth. Put in dish of your choice. Refrigerate and serve on whole wheat crackers.
Preheat oven to 400°. Place paper liner in each of 12 muffin cups. In large bowl, mix flour, sugar, baking powder and salt. In medium bowl, beat egg. Stir milk and oil into egg mixture. Make a well in the flour mixture; pour egg into it. Stir together with fork only until flour is moistened (batter will be lumpy). Fill muffin 2/3 full. Bake for 20 minutes, or until golden brown. Immediately roll hot muffins in 1/2 cup margarine or butter, melted, then in mixture of 1/2 cup sugar and cinnamon. Cool on cooling rack.
Saute onions and bell pepper until almost done. Add garlic and cook. Add crawfish and liquid from package. Cook until crawfish curl and vegetables no longer crunch. Add Velveeta cubes and melt over low temperature. Dilute 1 Tablespoon cornstarch and add to dip. Sauce will thicken the more it cooks. Add salsa and Tony's Creole seasoning for a little more zing!
Boil 1 hour, put in jars and seal. Process 10 minutes.
Mix hamburger, 1 clove chopped garlic, salt and pepper. Fold out onto large piece of wax paper and pat out into large rectangle, approximately 1/4 to 1/2-inch thick. Cover with applesauce, onion, carrot, cheese and remaining garlic. Roll, starting at side, until all is rolled. Pinch ends together to seal. Bake at 375° for 1 1/2 to 2 hours.
Mix first 5 ingredients (for the crust) in a 9-inch pie pan and shape by hand. Bake at 450° about 5 minutes or until lightly brown. Mix next five ingredients (for the filling) together, and boil until thick and clear. Add 2 to 3 drops red food coloring and 2 tablespoons strawberry Jell-O. Allow filling to cool; then mix with strawberries. Pour into baked pie shell. Refrigerate until serving time. This is best served the same day. Top with Cool Whip. Makes 8 to 10 servings.
Cream butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Add flour, alternating with sour cream, beating until smooth. Add vanilla. Pour into a 9-inch tube pan, lined on bottom with waxed paper. Bake at 325° for 1 1/2 hours. Let stand for 5 minutes. Turn out and cool.
Cut steak into serving size pieces and brown in 1 tablespoon of oil. Add all ingredients to pan and cook covered for 1 hour and 15 minutes, then cook uncovered for 15 minutes more. Always stir occasionally.
Grate cranberries. Mix with 1/2 cup sugar and set overnight. Combine grapes with pecans. Add to cranberries. Whip cream with 1 tablespoon sugar. Fold in whipped cream and add marshmallows.
Roll out on counter the hot roll mix to a thin layer. Spread butter all over rolled out mix. Spread poppy seed mixture on top of butter. Sprinkle lightly with sugar. Roll up tightly and place on cookie sheet in circle or in an angel food cake pan. Pinch to seal edges. Spread butter on top to brown. Bake at 325° for 25 minutes or until done.
Cook beans and spices slowly until beans are done. Add sausage when beans are cooked. Let beans and sausage come to a boil, then let simmer. Serve over rice.
Brown beef and onion in skillet. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally. Stir in rice, reduce heat, cover and simmer for 5 minutes. Sprinkle with cheese. Makes 4 servings.
Cook noodles in boiling, salted water until tender. Drain and set aside. Brown meat; pour off excess grease. Add onions, garlic, tomato paste and seasonings to meat. Let simmer about 15 minutes to develop flavor.
Boil chicken. Remove from water to cool. Cook noodles in water. In large saucepan, saute peppers in margarine. Stir in 5 tablespoons flour, 1 at a time. Add in milk to form a paste (consistency of Elmer's glue). Add in cheese (grated) until melted, then add in soups, mushrooms and pimentos. Add in cooked noodles, chicken, soy sauce and garlic salt to taste.
Mix flour, sugar and baking powder. Add egg and milk. Stir and put in pan. Add cherries but do not stir. Bake at 375° for 45 minutes to 1 hour. Sprinkle lightly with sugar if using fresh or frozen fruit.
Add sugar to peeled and chopped apples. Let stand 10 minutes. Stir in melted margarine and beaten egg. Blend. Add to apple mixture flour, soda, salt, cinnamon, allspice and nutmeg. Fold in raisins and nuts. Bake in 7 x 11-inch pan (greased) at 350° for 40 minutes or until golden brown. Serve plain or sprinkled with powdered sugar.
Mix all ingredients and beat together. Bake according to box directions in a 13 x 9-inch pan for 40 minutes in a 350° oven.
Mix together the melted butter, powdered sugar, graham cracker crumbs and peanut butter. Spread in 9 x 13-inch pan. Melt chocolate chips in double boiler over warm water. Spread over crust. Cool in refrigerator 1 hour. Cut into squares. Store in refrigerator.
Melt butter; pour over bread crumbs. Fold in raisins. Turn into a greased baking dish. Beat eggs, sugar and salt. Gradually stir into hot scalded milk. Pour over bread and let stand 15 minutes. Set dish in a pan of water and bake at 350° for 45 minutes to 1 hour. Serve with white sauce.
Combine pretzels, oleo and 3 tablespoons sugar in a 9 x 13-inch pan. Bake 8 minutes at 375° to 400°. Beat 1 cup sugar and cream cheese. Stir in Cool Whip and spread on pretzel mixture. Combine strawberry jello with boiling water. Add strawberries and let stand 10 minutes, until thickened. Pour over cheese mixture. Refrigerate at least one hour.
Put the egg white, sugar and water in the top of a double boiler. Place over boiling water and beat with a rotary eggbeater for seven minutes. Then add baking powder and flavoring. Remove from heat, beat until thick and spread in swirls over cake.
Saute onion, celery, green pepper and garlic in oil. Add remaining ingredients, except shrimp or turkey; bring to boil. Let simmer for 20 minutes. Add shrimp or turkey; heat thoroughly. Serve over hot rice. Good way to use leftover turkey!
Boil fish until tender. Remove from water, cool, and de-bone. Dice or grate potatoes and cook in the fish water until thoroughly done. Fry bacon and brown onions in grease. Remove onions and add grease to potatoes and water. Add de-boned fish and cook slowly about 1/2 hour. Stirring occasionally. Heat milk and add to fish mixture. Add butter, salt and pepper. Do not let boil! Add boiled eggs diced finely before serving.
Cover 2 cookie sheets with foil which has been coated with butter. Place first 4 ingredients in electric skillet at 400°; cook until brown (about 10 to 12 minutes). Stir constantly. Remove from heat and stir in baking soda. Very quickly pour into pans. Spread ingredients while pouring. Let cool 30 minutes; break.
Mix all together. Drop by spoonful onto cookie sheet. Bake at 350° for 13 to 15 minutes.
Beat eggs lightly. Add the next 9 ingredients. Roll into walnut size balls. Bake at 350° for 20 minutes.
Combine all ingredients and mix just until dough forms. Press into pan. Bake for 12 to 15 minutes, until golden. Cool. Fill with desired filling.
Blend all ingredients till smooth. Mold mixture into a small bowl lined with plastic wrap. Remove from mold, garnish with parsley. Can be designed in the shape of a fish. Chill 2 or 3 hours. Serve with crackers, toast rounds, rye bread, etc.
Combine hominy, chilies, sour cream, cheese and onion. Mix well. Spoon in greased 9 x 13-inch baking dish. Sprinkle with bread crumbs and extra cheese. Dot with butter. Bake 35 minutes at 350° or until bubbly. Garnish if desired. Serve hot.
Cook eggplant and drain. Add all ingredients except half of cheese. Mix and bake at 350° until bubbly. Sprinkle the rest of cheese on top and return to oven until melts.
Mix sugar, flour, baking powder and salt together in mixing bowl. Add the egg and milk to dry ingredients and mix together. Stir in walnuts. Pour into three greased 12 x 4-inch bread pans. Let raise for 20 minutes. Bake 40 minutes at 350°.
In medium saucepan combine onions with water to cover. Bring to a boil; boil 1 minute. Drain well. Transfer to 8-inch square baking dish, sprayed with nonstick vegetable coating.
Dissolve Jell-O in boiling water and juice from pineapple. Chill until slightly thickened. Beat until frothy; fold in pineapple, cottage cheese, whipping cream and nuts. Chill until firm.
Mix ketchup and Coke well and pour over pork chops. Cook in 350° oven for 1 hour.
Combine all ingredients, except pork chops, and mix well. Marinate pork chops in sauce in a flat baking dish several hours, turning once or twice. Place chops on grill 6 inches from coals; sear on both sides. Cook slowly, basting frequently with sauce, 40 minutes or until done. May be served with pineapple slices, peach halves or applesauce. (Sometimes I marinate in refrigerator all day or overnight, turning when I can.)
While squash are cooking, in blender or food processor, add soup to onion chunks and carrot chunks until blended. Add this mixture to the cooked and drained squash along with butter, sour cream and stuffing. Pour into well-greased casserole dish. Bake for 45 to 50 minutes at 350°.
Mash baked potatoes with oleo. Add all other ingredients. Mix well. Pour into 3 pie shells and bake at 350° for 25 minutes.
Use a 2-quart bean pot. Soak beans overnight in water with 1 teaspoon baking soda. In the morning, rinse beans well. Cover beans with fresh water and parboil them for 10 minutes, then drain. Dice rind of salt pork in 1/2-inch cubes. If using ham bone, put in bean pot instead of salt pork. Mix the rest of the ingredients. Add beans and enough water to cover beans. Bake in a 300° oven for 6 hours or at 350° for 4 hours or until beans are done. Add small amount of water if beans are drying out. Keep beans moist.
Cut off top crust of bread and scoop out inside. Butter 1/3 of bits of bread scooped out and toast in oven. Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and Old Bay and toasted bread. Fill the hollowed loaf with this mixture; cover with top crust and bake in moderate oven (350°) for 20 minutes, basting often with oyster liquor. Slice and serve hot. Serves 6 to 8.
Cream butter and sugar. Add eggs and vanilla and mix well. Combine the flour, poppy seeds, baking soda and salt; add to the creamed mixture alternately with the baby food. Fill paper-lined muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes or until muffins test done. Makes 1 dozen.
Place rice in casserole first, then chicken, soups and water. Cook in a 350° oven for 1 1/2 hours. Cover the dish while cooking.
Thoroughly oil a 1 1/2-quart mold. Sift flour with soda, sugar, salt and spices. Gradually stir butter into eggs in large bowl. Then stir in flour mixture and remaining ingredients; mix well. Turn into prepared mold.
Put broccoli in bottom of a shallow baking dish. Boil chicken in salted water until tender. Shred chicken and put on top of broccoli. Mix together mayonnaise, soup, cheese and lemon juice in a bowl. Put this mixture on top of chicken. Cover with stuffing mix. Bake at 350° for 45 minutes.
Cut chicken into 1 1/2-inch cubes. Combine next 6 ingredients. Dip chicken in melted butter, then in crumb mixture. Place in single layer on foil-lined sheet. Bake in 400° oven for about 10 minutes or longer, depending on size of chicken pieces (until golden brown).
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into pie crust. Chill until set, at least 4 hours. Garnish with fresh strawberries, if desired.
Boil seeds in boiling water for 2 hours with 1 teaspoon salt. Drain and put in a 250° oven for 2 hours. Stir occasionally.
Butter 9 x 13-inch baking pan. Lay cut up chicken on bottom. Spread chicken with Swiss cheese. Mix soup and milk; layer over cheese. Pour stuffing mix over soup. Melt butter and drizzle over stuffing. Bake at 350° for 1 hour. Cover with foil during last 20 minutes.
Cut the chicken breasts in half. In one dish, mix the bread crumbs, Parmesan cheese, salt and parsley. In another dish, melt the butter, plus 1 clove garlic (minced). Take chicken pieces and white pepper both sides. Put in butter and garlic. Roll in bread crumb mixture. Roll up and toothpick together. Put all rolled chicken in casserole dish. Pour remaining butter and garlic in casserole. Squirt lemon juice over all chicken. Sprinkle paprika over it. Put in oven at 350° for 1 hour.
Cut spaghetti squash in half. Place face down in glass Pyrex in 2 inches of water. Bake 45 minutes at 375°. In separate pan, brown and season to taste ground turkey; add garlic, onion, all the peppers and mushrooms. Let all ingredients cook together 10 to 15 minutes. Add tomato sauce. Season to taste. When spaghetti squash is done, turn squash right side up and fork out spaghetti looking squash. Serve the ingredients over squash. Very tasty!
Cook chicken breasts in chicken broth seasoned with black pepper and garlic powder. You may need to add a little water to this, but try to add as little as possible, because you want the sauce to be creamy, not diluted.
Cook beans until almost done. Brown bacon or ham in skillet, then add other ingredients. Add all ingredients to beans and finish cooking in the oven.
Line a large casserole with tortillas. Layer the meat, onions, beans and cheese. Cover with tortillas. Spread soup over all, then pour can of tomatoes on top. Bake about 30 minutes at 350°. About 5 minutes before it is done, take out and spread cheese on top, if desired.
Combine sugar, syrup and water. Bring to a rolling boil and continue boiling to 238°. Let stand for 5 minutes. Beat egg whites and salt until stiff but not dry. Slowly pour syrup over egg whites and continue beating until mixture becomes dull in its finish. When loses sheen, add vanilla. Add nuts and cherries. Do not add nuts and cherries until vanilla is thoroughly mixed.
Mix the first 4 ingredients. Then fold in remaining ingredients. Pour into an unbaked pie shell. Bake for 30 minutes at 350°.
Mix first 4 ingredients together in a bowl. Combine next 3 ingredients in another bowl and mix well. Add bowls together after about 1 hour. Chill and serve. Remix before serving.
Cream together. Chill into 2 rolls. Cut 1/8-inch slices and bake at 375° for 8 to 10 minutes.
Preheat oven to 300°. In a medium bowl combine flour, baking soda, salt, ground ginger, crystallized ginger, allspice and pepper. Mix well with a wire whisk. Set aside. In a large bowl mix sugar and butter with an electric mixer set at medium speed. Scrape down the sides of the bowl. Add egg and molasses and beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Chill the dough in the refrigerator for 1 hour; the dough will be less sticky and easier to handle. Form dough into balls 1-inch in diameter. Place onto ungreased cookie sheets 1 1/2-inches apart. Bake 24 to 25 minutes. Use a spatula to immediately transfer cookies to a cool, flat surface.