HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl mix bran and boiling water. Cool. Add eggs, buttermilk, oil and raisins. Blend. Stir together soda, salt, sugar and flour. Stir into bran mixture. Bake as needed at 425° for 20 minutes. Cover the rest, place in refrigerator. Will keep up to 2 weeks.
Preheat oven to 325°. In saucepan, melt oleo; add celery and onions. Saute and add soups and milk. Mix thoroughly. Add sliced Velveeta to mixture. Mix until smooth. Add rice and mix well. Add broccoli (not cooked, just not frozen). Add water chestnuts. Mix until creamy. Put in large 9 x 13-inch buttered casserole dish. Bake about 40 minutes. Makes about 16 to 20 servings.
Cook and drain sausage. Layer bread, sausage and 3/4 cup of cheese into a 10 x 14-inch pan. Mix milk, salt, eggs, mustard and rest of cheese. Pour over layers. Cover and place in 350° oven for 1 hour.
Combine in large bowl. Measure out 2 c. gift packages. If you can't find all the beans, substitute another variety. To each package add a separately wrapped packet of: 1 1/4 tsp. salt, 1/2 tsp. pepper, 1 bay leaf, 1/4 tsp. cumin and 1/4 tsp. ground cayenne.
Turn oven to 425°. Mix flour, salt and baking powder. Add oil and water. Stir until dough follows fork around bowl. Break dough in pieces and make into small loaves. Place on cookie sheet. Bake for 12 to 15 minutes. Serve warm with butter and honey.
Mix sugar, eggs, cocoa and melted oleo together. Stir in coconut, pecans, milk and vanilla. Pour ingredients into unbaked pie shells. Bake at 350° for 40 minutes. This will make 3 small pies or 2 large ones.
Cook and drain broccoli. Add eggs, mayonnaise, onion and soup. Mix and place in a 1 1/2-quart casserole. Put grated cheese on top. Combine butter and herb stuffing and put on top. Bake at 350° for 45 minutes, uncovered.
Mix together the first 3 ingredients and let stand in a bowl for 5 minutes. Stir until sugar is dissolved and add 1 1/2 cups lukewarm water, oil, salt and sugar. Gradually add the plain flour to mixture. When you can no longer stir the dough with a spoon, turn onto a floured board. Grease your hands and begin to knead for about 10 minutes or until you have a smooth, round and very elastic ball of dough. Grease a large mixing bowl and place dough in the bowl. Cover with a damp cloth and let stand in a warm place for about 1 1/2 hours. Dough should double in bulk. Turn the dough onto floured board. Grease loaf pans and your hands. Divide the dough into 2 parts and place in loaf pans. Cover with damp cloth and put back in warm place for 1 hour or until dough has doubled in bulk.
Combine all ingredients (except oil) and marinate for at least 2 days, but 3 will be better.
Scrub potatoes with a vegetable brush; dry with paper toweling. Rub skins all over with vegetable oil to keep them soft. Place potatoes in a large shallow pan. Bake in same slow oven (325°) with roast for 1 1/2 hours, or until potatoes are soft. Remove from oven, but leave heat turned on. Using pot holders to protect your fingers, make a slice lengthwise from top of potato and leave off. Carefully scoop out the insides with a teaspoon.
Use empty soup can to measure the broth. Cook chicken and take off bone. Melt margarine and pour over dressing mix in a large bowl. Add chicken broth and mix. Pour into a well-greased pan (13 x 9-inch). Put chicken on top of dressing. Combine soups and pour over this. Sprinkle some dry dressing on top. Bake 350° for 30 minutes.
Thaw broccoli at room temperature, then add mayonnaise, sour cream and soup mix in large container. Chill about 2 hours and serve with Wheat Thins or your favorite crackers.
Brush bread slices on both sides with the melted butter. Cut the bread into cubes and place on a cookie sheet. Bake in a preheated 350° oven for 15 to 20 minutes or until golden brown and crisp. Watch carefully after the first 10 minutes of baking because they will burn quickly. Cool and use immediately or store in an airtight container.
Combine dry ingredients. Add eggs and liquids and mix together. Stir in sour cream and chocolate chips. Pour into a 12-cup Bundt pan. Bake at 350° for 1 hour. Cool before removing from pan. Cake is better if stored 24 hours. Cake will keep longer in the refrigerator
Brown sausage and chopped onion and drain. Pour into slow cooker. Add drained green, lima and yellow wax beans, then add kidney and pork and beans with liquid. Add mustard, brown sugar and tomato sauce. Simmer until ready.
Preheat oven to 350°. In medium bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes. Melt 1 cup chocolate chips over medium heat with Eagle Brand milk and vanilla. Pour over prepared crust. Top with nuts and remaining chocolate chips. Press down firmly. Bake 20 minutes or until set. Cool. Chill, if desired. Cut into bars.
Unroll and flatten out 1 tube of crescent rolls on the bottom of an ungreased 9 x 13-inch pan. Pinch all seams together to form crust.
Melt oleo; add sugar and syrup. Add eggs and mix well. Pour in unbaked pie shell. Bake at 325° until filling is firm.
Place croutons in a greased 10 x 6 x 2-inch baking dish. Sprinkle cheese over croutons. Combine next 5 ingredients and mix well. Pour egg mixture into casserole. Bake at 350° for 25 minutes.
Cook rice in water until tender. Add sugar and milk and cook until thickened. Add evaporated milk; stir through. Add margarine, letting it melt over the top. Sprinkle the top with cinnamon before serving hot.
Crush 1/2 pound O.T.C. crackers. Chop hard-boiled eggs and add to crackers. In a greased casserole, layer crackers, then a layer of oysters, lumps of butter, salt and pepper. When all is layered, pour oyster broth over all and then cover all with milk. Bake 30 to 40 minutes at 350°.
Cook Minute rice with 1/2 cup water and 1/2 cup Italian dressing. Cook and drain English peas. Mix all ingredients together.
Allow the hash browns to defrost. Mix soup, sour cream, butter, cheese and salt in a large bowl. Add onion and potatoes and mix well. Spread in a 9 x 13-inch pan. In a small bowl, combine the crushed corn flakes and 1/4 cup melted butter. Sprinkle on top of potatoes. Bake at 350° for 1 hour. Recipe may be prepared one day, then refrigerated and baked the next day.
Brown onion and water chestnuts slightly in hot bacon fat. Drain beans, saving 1/2 cup liquid. Mix liquid with remaining ingredients and add to onion. Cook, stirring until mixture boils. Add beans and heat thoroughly. Serve garnished with crumbled bacon.
Beat sugar and shortening; add eggs one at a time. Slowly blend in milk. Mix dry ingredients and add to batter. Stir in vanilla and nuts. Bake at 350° for at least 1 hour and 20 minutes in Bundt or angel food cake pan. May be glazed with icing.
Beat sugar, shortening, eggs, molasses and vinegar together. Add sifted dry ingredients and mix well. Chill overnight. Form into balls about the size of walnuts. Do not bake too close together. Bake at 375° for 15 minutes (electric oven) or at 350° (for gas oven). You may dip the tops in sugar (colored red or green for the holidays) before placing on baking sheet for added interest.
Melt butter in frypan; saute onion until tender. Stir in flour; remove from heat. Add milk. Heat to boiling point. Stir until thickened; fold in chicken, parsley, salt and pepper. Cover and chill good. Heat oil. Beat egg with water. Spread crumbs on wax paper. Shape in patties; roll in crumbs, then egg mixture and again in crumbs. Fry in oil; drain on paper towels. Serve with ketchup. Serves 4.
Mix all ingredients together. Drop by spoonfuls onto cookie sheets. Bake at 350° until done.
Remove eggs from refrigerator 2 hours ahead. Beat egg whites with salt until stiff. Beat in sifted sugar. Fold in flour and coconut. Drop by teaspoons on greased cookie sheet. Bake at 300° for 25 minutes.
Make crust of 13 graham crackers and 2 tablespoons oleo and 2 tablespoons sugar. Press into 9 x 13-inch pan. In saucepan, melt 2 squares of unsweetened chocolate and 1/4 cup butter. Add evaporated milk and 3/4 cup sugar. Cook together to a boil. Boil for 1/2 minute. Stir. Cool. Add 1/2 teaspoon vanilla to chocolate mixture when cool. Pour and spread chocolate over crust. Top with ice cream (softened). Put into freezer until hard.
Mix sweet potatoes, eggs, sugar, margarine, evaporated milk, coconut and vanilla until well blended. Pour into a buttered 8 x 8-inch pan.
Bring stock, spices and vegetables to a boil in large pot. Add macaroni and simmer 10 minutes. Add meat, heat thoroughly. Serves 6.
Brown ground beef with onion and pepper until done, drain. Add to Ragu Sauce in Pan and simmer for 30 minutes. Remove from heat and cool. Cook pasta according to package directions and drain when done. Grease bottom and sides of a 9 x 13 inch pan. Layer ingredients in this order: pasta, dotted spoonfuls of cottage cheese, shredded mozzarella cheese then meat sauce. Note: The more meat sauce use the soupier the lasagna will be. Continue layering to a depth of approximately 1 - 1/2 inches to 2 inches. After the last layer of meat sauce, sprinkle parmesan cheese generously over the top of the casserole. Bake uncovered at 350° for 40 minutes, on middle rack of oven.
Bring sugar and syrup to full boil. Remove immediately from heat. Mix in peanut butter. Add cereal. Press into buttered 9 x 13-inch pan. Melt chips over hot water. Spread over first layer. Cool. Cut into bars.
Combine all ingredients. Cook over medium heat in a saucepan until it thickens, resembling a custard. Use a hand beater at the beginning to thoroughly mix ingredients. Pour filling into baked pie shell. Add meringue and brown in moderate oven at 350° for 10 minutes. Refrigerate for best results.
Mix in blender or whip. More butter, less fat. Will separate with time, so don't mix too much ahead.
Mix flour, sugar and baking powder. Cut shortening into this. Add corn, egg and milk mixture. Mix well. Fry in skillet, using small amount of oil. Use 2 tablespoons butter per corn fritter.
Prepare 9-inch pie shell. Heat 1 1/4 cups water to boiling. Remove from heat. Add one 3 ounce package of orange jello. Stir until dissolved. Add 1 pint of vanilla ice cream, cut into pieces to hot liquid. Stir immediately until melted. Blend in 1/2 teaspoon almond extract. Chill until mixture is thickened, but not set, 25 to 35 minutes. Fold in 1 1/2 cups sliced fresh peaches. Turn into cooled, baked pie shell. Chill until firm, 25 to 30 minutes. Top with whipped cream.
Fry onion in 2 tablespoons butter until of golden color and add it along with all the other ingredients to the chicken broth. Simmer one hour. When finished cooking, put in blender in small batches and blend. Return to pot and add one carton whipping cream (or use milk, if calorie conscious) and white pepper to taste.
Mix the shortening and sugar. Add spices and molasses. Mix the soda and salt into flour; mix, alternating the flour and the water. Chill several hours or overnight. Roll dough to 1/4 inch thick and cut out with gingerbread cutter. Bake at 350° for 8 to 10 minutes.
Cook carrots in water rapidly (covered) until just tender (8 to 10 minutes). Keep carrots warm while combining cornstarch and orange juice in small pan. Blend until smooth. Add butter and honey. Stir over medium heat until thick and clear. Add orange rind. Drain carrots. Add glaze and mix well.
Mix all ingredients together and microwave 10 minutes on High. Stir and microwave 5 more minutes until bubbly or you can melt cheese and butter first, then add other ingredients and bake at 325° for 30 minutes. (Good served cold as salad.)
Preheat oven to 400°. Place foil in baking dish. Place steak in pan. Cut up onion in chunks with carrots and potatoes. Place all over raw steak. Mix mushroom and onion soup with 2 cups of water. Pour over meat and vegetables. Cover with top foil. Bake for 1 hour or until done.
Spread beans on serving platter or shallow dish. Blend dressing and taco sauce. Spread over beans. Layer remaining ingredients. Serve with tortilla chips.
Cook rhubarb, sugar and water until rhubarb is of sauce consistency. Add dry jello. Chill in refrigerator with Cool Whip and fresh strawberries on top. When rhubarb is new and juicy, cut water to 3/4 to 1 cup.
Cut chicken into 4 serving portions. Marinate in barbecue mixture for several hours. Broil, turning and brushing often with marinade, until done. Yield: 4 servings. Carbohydrate 6 g, protein 3 g, fat 24 g, calories 372. One serving = 4 meat low-fat exchange, 2 fat exchange.
Combine all ingredients, except paprika. Pour into a buttered shallow 2-quart casserole. Sprinkle with paprika. Bake at 350° for 40 to 45 minutes or until knife inserted near center comes out clean. Makes 6 servings.
Mix and let set overnight in refrigerator. This will keep for several days in a sealed container in the refrigerator.
In bowl beat eggs until frothy. Beat in sugar, oil and vanilla. Beat mixture until thick and lemon colored. Stir in loosely packed coarsely grated zucchini. Add flour sifted with cinnamon, baking soda, salt and baking powder. Fold in walnuts and chocolate chips. Pour into two loaf pans. Bake at 350° for 1 hour. Cool 10 minutes in pans; then remove. May be frozen for later use. Wrap in foil to freeze.
Preheat oven to 350°. In mixing bowl, combine sugar, margarine and vanilla and mix until creamy. Add egg and beat well. Blend in sifted flour, then fold in cereal until just combined (do not overmix or beat). Onto nonstick cookie sheet, drop batter by heaping teaspoonfuls, forming 12 cookies and leaving a space of about 2 inches between each. Using moistened tines of fork, flatten each cookie slightly. Bake until cookies are golden brown, 8 to 10 minutes. Using a spatula, remove cookies to wire rack to cool.
Brown meat together; add all ingredients except cheese. Simmer for 20 minutes. Remove from heat. Break cheese into large chunks and add to meat mixture. Heat on low, stirring constantly until cheese is melted.
Mix flour, sugar, pineapple with juice, egg and vinegar in small pan. Stir over medium heat until thick. Cool. Fold mixture into whipped topping. Add apples and peanuts. Refrigerate.
Mix together all dry ingredients except cereal; set aside. In large bowl, beat eggs until foamy. Add pumpkin, oil and cereal. Mix well. Slowly add dry ingredients, mixing until combined. Stir in chips and nuts. Spread in ungreased Bundt pan. Bake in moderate oven for 1 hour and 10 minutes.
Brown hamburger and onion. Place in bottom of baking dish. Cook and mash potatoes with milk and butter, or make instant. Place potatoes on top of hamburger. Sprinkle on cheese. Bake in the oven at 350° for 30 minutes.
Mix sugar, water and syrup together in a bowl. Pour in pot. When it starts to boil, cover and cook for 5 minutes. Cook until soft ball stage. Beat egg white. Gradually add syrup mixture to egg white. Add vanilla. Beat with a spoon until ready to drop by spoonfuls on wax paper or pour in a buttered dish.
Cut potatoes in 1/2-inch slices and put in a roasting pan. Add bouillon to cover potatoes; then add lemon juice and butter. Sprinkle black pepper over. Bake in a 350° oven until potatoes are brown and done.
Mix first 4 ingredients 1 minute at slow speed, then 5 minutes on high. Mix dry ingredients and milk alternately. Bake at 350° in a greased and floured tube pan for 70 to 80 minutes.
Mix together and refrigerate before serving. This recipe can easily be cut in half for a smaller portion. Also, the shrimp is purely optional; it is a terrific dip with or without the shrimp. This is a great dip with crackers or vegetables.
Cook chicken, bone and cut into small pieces. Mix other ingredients to make a sauce. Place half of sauce on bottom of large baking dish. Roll chicken pieces in unrolled rolls that have been divided. Place on sauce in pan. Cover with remaining sauce. Bake at 350° for 25 minutes.
Preheat oven to 400°. Stir all ingredients in small baking pan to coat almonds. Arrange in single layer. Bake until coating is crisp and almonds are toasted, stirring occasionally, about 12 minutes. Cool. Sprinkle on salad.
In punch bowl combine pineapple juice, orange juice, lemonade concentrate, and 4 cups cold water. Chill thoroughly. Just before serving add bottle of lemon lime carbonated beverage. You may garnish with orange slices and mint leaves if desired for color. Makes about 32 five oz. servings.
Shred cabbage. Mix all other ingredients and add to chopped cabbage. Let stand overnight.
*Do not use regular extracts; use oil flavorings such as cinnamon, wintergreen, spearmint or lime. I use cinnamon oil and red food color, a big hit at Christmas.
Mix all ingredients together. If it seems too dry, add a little more milk. Shape in a loaf and bake at 325° until done.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill until set, at least 4 hours. Garnish with strawberries if desired.
In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Blend ingredients together. Cover with 1 can cream of mushroom soup. Bake at 325° for 1 hour. You can substitute tuna instead of chicken.
Boil jello and pineapple juice; let cool. Mix cottage cheese, pineapple and pecans. Sprinkle in marshmallows. Set in refrigerator and thicken. Add whipped whipping cream. Pour into mold and let set.
Wash, peel, core and chop tomatoes. Combine all ingredients in a 6 to 8 quart pot. Bring to a boil. Reduce heat; boil gently, uncovered, 30 minutes, stirring occasionally. Spoon into hot sterilized jars; leaving 1/2-inch headspace at top. Wipe jar tops and threads clean. Place hot lids on jars and adjust bands. Completely submerge in a water bath canner for 15 minutes. Makes 5 to 6 pint jars of salsa.
Bring all the ingredients to a boil. Boil for 3 minutes. Put into clean, hot jars and seal with wax.
Blend and pack into a 4-cup mold; chill at least 3 hours. Serve with crackers. Can be frozen.
In 9 x 13-inch baking pan, melt stick of butter. Add mixture of flour, sugar and milk. Just pour it on top of melted butter. Lay fruit and fruit juices on top. Bake for approximately 40 minutes at 400°. Top will be golden brown.
In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells or crackers.
Melt butter in a large baking dish. Combine flour, sugar and milk. Pour on top of butter. Pour peaches on top of mixture. Don't stir. Bake at 375° for 40 minutes.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes.
Heat olive oil in a frying pan over medium heat. Add onion and chile and cook until onion is soft. Add garlic, tomatoes, olives, capers and oregano. Raise heat so this begins to boil gently. Cook, uncovered, stirring occasionally, until sauce is slightly thickened (20 minutes).
Heat oil in Dutch oven over medium heat. Add onion and garlic; cook until softened. Stir in next 4 ingredients until well blended. Add tomatoes and broth; simmer 15 minutes. Stir in both peppers; simmer 10 minutes. Add squash and cook 10 minutes more. Add beans and peas, undrained, and simmer until heated through. Stir in cilantro.
Using wire whisk, beat eggs, oil, sugar, vanilla and lemon together. Add dry ingredients, mixing with wooden spoon. Mixture will be very stiff. Add pear pulp and mix well. Bake 24 muffins for 22 to 25 minutes at 350°. Loaf pans will need to bake 45 minutes to 1 hour at 350°. Happy eating!!
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling, spread evenly. Sprinkle cake mix evenly over cherry layer. Drizzle with butter. Sprinkle pecans over cake mix. Bake at 350° for 50 to 60 minutes or until top is lightly browned. Serve warm or at room temperature. Serves 12 to 16.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inch or 2 (9-inch) round pans. Measure all ingredients into large mixer bowl; blend 1/2 minute on low. Beat 3 minutes on high speed. Bake 45 to 50 minutes in oblong or 35 to 40 minutes in layers.
Cook bacon until crisp. Boil potatoes in water; drain. In large stock pan, add bacon (crumbled), potatoes, both cans of soup and milk. Cook over low heat for about 20 minutes. Add cheese slices, salt and pepper to taste. Add more milk if too thick.
Combine chicken broth, soy sauce and wine. Cut beef into thin strips, about 1 inch long. Cut on the diagonal. Season meat with salt and pepper. Cut broccoli into flowerets about 2 inches long and slice celery diagonally into 1/2-inch slices. Chop onions. Preheat wok or skillet over high heat for 2 minutes. Add oil, pouring around sides of wok or swirl around skillet. Heat for 2 minutes. Stir-fry meat and onions for 3 minutes. Add broccoli, celery and mushrooms, stir-fry 3 to 4 minutes longer. Add bean sprouts. Add chicken broth mixture. Combine cornstarch and water and blend into meat and vegetables. Bring to a boil, stirring for one minute. Can be served over rice, if desired. Can also be made with a turkey tenderloin cut similar to the beef.
Mix sugar, sifted flour, baking powder, shortening, evaporated milk and vanilla with a fork until well blended. Stir in chopped apples and nuts until well coated with batter. Spread evenly in greased 9-inch pan. Combine brown sugar, softened butter and the 1/3 cup flour; sprinkle over apple mixture in pan. Bake in 400° oven for 30 to 35 minutes, until top is golden brown. Serve with cream or ice cream.
Crumble all of cornbread in bottom of a 9 x 13-inch pan. Then layer beans, green pepper, onions, pickles and tomatoes. Mix 1/2 cup pickle vinegar with mayonnaise and spread on top. Sprinkle crumbled bacon on top. Store in refrigerator.
Put milk in freezer for 30 minutes. Bring pineapple juice and Jell-O to a boil. Let cool while beating milk. Add together and pour over vanilla wafers after you have lined a pan with them.
Peel and chop the onion fine. Clean and slice the mushrooms. Saute the onion and mushrooms in the oil in a heavy saucepan until soft and golden brown. Add the rice. Saute for a few minutes, until coated. Add broth and bring to a boil. Cover. Cook over medium-low heat until rice is cooked (about 40 minutes). Consult rice package for cooking time which varies.
Blend all ingredients well. Store in refrigerator. Yields 2 cups dressing.
Mix all ingredients except gooseberries. Add enough flour to make batter stiffer than cake dough, add gooseberries. Put in greased 8 by 8 in. pan. Bake at 350° until done and golden brown. Serve warm with cream and sugar or whipped topping.
Soak bread in milk for 15 minutes. Combine with other ingredients and mix well. Place in large oblong baking dish. Bake at 350° for 1 1/2 hours.
Combine rice with seasonings and amount of water specified on the package (omit butter). Stir in remaining ingredients, including marinade from the artichokes. Chicken breasts may be cooked in amy manner, then added to rice.
Make ice cream balls in advance, using a scoop. Roll in coconut. Place on cookie sheet; place in freezer until ready to serve. Looks beautiful in sherbet glasses. Pour over ice cream balls. For a more gourmet taste, use Kahlua instead of chocolate syrup.
In blender, whip egg. Then add oil, vinegar, salt, seasoning and pepper. Blend thoroughly. Marinate chicken overnight; also can use to baste as cooking. Can be kept in a jar in refrigerator for weeks.
Thoroughly brown meat on all sides; add water, Worcestershire sauce, garlic, onion, bay leaves and seasonings. Simmer 2 hours; stir occasionally to keep from sticking. Add carrots and potatoes. Continue cooking 30 minutes or until vegetables are done. Thicken liquid for gravy. Serves 6 to 8. Serve in bowls with garlic spread French bread and a tossed salad and maybe fruit for dessert.
Make night before serving. Combine all ingredients except potato chips and cheese. Place in flat rectangular dish; cover and place in refrigerator and let stand overnight. Take out about an hour before baking. Top with crushed potato chips and cheese. Bake at 400° for 30 or 40 minutes or until it bubbles. Easy and good. Serves 8 people.