HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl combine milk, flour, eggs, a sprinkle of salt and oil. Beat until smooth and lumps are gone. Brush small skillet lightly with salad oil. Heat skillet over medium heat. You can tell when skillet is hot enough by sprinkling a little cold water on it. If water sizzles and rolls off pan it's ready. Remove skillet from heat. Pour in a little batter (about 2 tablespoons); tilt pan so batter covers the bottom evenly. Cook over medium heat for 3 or 4 minutes, or until richly browned on underside. Check the color by lifting with spatula. Turn over crepe with spatula. Cook another minute or two, to brown on the other side lightly. Turn out onto serving platter. Spread with raspberry preserves. Fold in half, then in half again, like a handkerchief. Sprinkle with some confectioners sugar. Serve at once, or keep warm in a low oven (set at 300°) while you're making the others. You can make 7 more crepes with the remaining batter. Brush the pan with oil and heat it again before making each one. Before serving, sprinkle each pancake with sugar again.
Cut franks into bite size pieces and combine all ingredients together and heat. Let cool. Heat to serve. Best made 24 hours in advance.
Beat ingredients together with spoon. If soft, add more biscuit mix. Bake on ungreased cookie sheet 10 to 12 minutes at 375°.
Scrub the potatoes. Pat them dry. Prick the surface with a fork. Using 2 tablespoons of the butter, grease the potatoes. Bake at 425° for 1 hour. Grease a casserole with 1 tablespoon butter to hold the potatoes in one layer. Cut 1/4-inch off the top of potato. Scoop out the pulp of the potato leaving some in the skin (small spoon works). Mash the pulp with the remaining ingredients (reserve 1 teaspoon butter) and mound it back into the potato. Place them in casserole dish. Divide the butter on top and sprinkle with paprika. Bake at 400° for 30 minutes.
Place flour, sugar, baking powder and salt in a 9 x 13-inch pan. Mix. Add 1 c. of milk and blend. Melt the margarine and pour over the top of the mixture. Pour peaches (juice and peaches) on top. Sprinkle brown sugar and cinnamon on top. Bake at 350° for 40-45 minutes.
Pour sherry over chicken and marinate at room temperature 1/2 hour, turning once or twice. Drain, reserving marinade. Pat dry and sprinkle with salt and pepper. Cook in margarine about 4 minutes on each side or until tender.
Stir all ingredients together. Pour into uncooked pie shell. Bake at 325° for 1 hour.
In skillet, over medium heat, saute onion, green pepper and rice in bacon grease. When onion is transparent and golden brown, stir in everything else. Cover with a tight fitting lid. Turn heat to simmer and cook 20 minutes.
Line a pan with cookie crumbs. Add ice cream to pumpkin mixture. Add spices. Spread filling on cookie crumbs. Sprinkle with reserved crumbs. Freeze.
Cover the bottom of a heavy skillet with olive oil (about 1/4 cup). Using medium heat, add fresh minced garlic (according to your taste); add broccoli, carrots and onion.
Mix all but soup. Make balls and brown; put in baking dish. Pour soup over top and bake at 350° for 30 to 40 minutes.
Brown meat in butter in a 2 1/2-quart saucepan. Add next 7 ingredients. Mix well and cook, covered, 20 minutes until macaroni is tender, stirring occasionally. Stir in cheese.
Mix all ingredients in bowl. Chill for an 1 hour and serve with crackers or chips.
Roll out cookie dough and place on pizza pan. Bake for 12 minutes at 350°. Combine cream cheese, 1/3 cup of sugar and vanilla and spread on cooled cookie. Wash and slice fruit. Arrange in a circular pattern. Combine orange juice, 2/3 cup of sugar and cornstarch. Cook on low-medium heat until thick. Spoon over fruit. Chill for 30 minutes. Slice and serve.
Soften cream cheese in bowl. Add onion, lemon juice, garlic powder, and Worcestershire sauce. Mix well. Put in lasagne dish. Layer crab on top of cream cheese mixture. Pour cocktail sauce over top. Serve with bland crackers.
Line 9 x 13-inch pan with graham crackers. Mix vanilla pudding with 2 1/2 cups milk. Fold in whipped topping. Pour over the graham crackers. Top with another layer of graham crackers. Melt chocolate chips with 1/4 cup of milk in microwave or double boiler. Pour over top of graham crackers. Refrigerate.
Melt butter in saucepan. Saute onion and bell pepper. Add remaining ingredients. Put in crab shells; sprinkle with additional cracker crumbs. Bake at 400° for 10 minutes.
Sprinkle chicken with salt and pepper. Brown chicken. Remove from pan. Add onion and mushrooms. Saute until tender. Stir in flour. Add soup, milk and tarragon. Return chicken to pan. Cover and boil until chicken is done. Add beans. Cook until done. Serve over noodles, mashed potatoes or rice.
Divide bread. Spread peanut butter on one slice and jelly on the other. Place the prepared slices together with the peanut butter and jelly on the inside. Cut finished sandwiches into 2 parts. Serve with cold milk. Also very good with macaroni and cheese. (If served with macaroni and cheese, it is suggested to have husband prepare the sandwiches as well.)
Beat eggs with wire whip. Add condensed milk and continue beating. Add sugar and blend again. Add salt and vanilla. Pour half and half, milk and continue to blend. Pour into ice cream bucket. Finish filling with milk until you reach the full line. Pour ice and salt around ice cream and freeze until firm.
Combine all ingredients and refrigerate at least 3 to 4 hours, better if overnight. Serve with croutons on top or crusty French bread on the side.
Beat egg whites. Add a little sugar and lemon; brown in the oven. Cook all ingredients until thick. Pour into baked crust. Add egg whites and brown.
Trim fat off meat. In a skillet, heat butter until lightly brown. Add meat. Brown well on all sides. Sprinkle with half salt and pepper (salt can be reduced). Reduce heat. Cover and let meat cook for about 10 minutes, turning over during cooking time. Remove meat and cover with foil. Set aside. Add water to pan and heat. Scrape browning and strain juices. Peel potatoes and slice thinly. Layer potatoes on a slightly greased ovenproof dish. Sprinkle remaining salt between layers. Pour pan juice over layers. Bake potatoes at 425°. Slice beef and place on top of potatoes. Stir together softened butter, minced garlic and parsley. Spread over meat. Heat at 425° for about 8 minutes.
In medium skillet, melt butter. Add chicken and brown, on both sides, 12 to 16 minutes. Add mushrooms, wine and herbes. Cook, covered, over low heat, 5 to 10 minutes or until hot. Serves 4.
Mix all together and roll into small balls. Stick a toothpick in each ball. Melt 1/2 of a 1/4 pound of paraffin and 1 (6 ounce) chocolate chips. Dip balls and place on wax paper. (Can put the balls in refrigerator for 30 minutes before you dip them.)
Smooth the bean dip over bottom of dish. Mix the avocados with the mayonnaise. Combine the sour cream with the taco seasoning. Spread over the avocado mixture. Season second layer with garlic salt, chili powder, pepper and Tabasco sauce to taste. Sprinkle with the olives and tomatoes and top with the cheese. Use a 9 x 13-inch dish. Refrigerate overnight, covered with plastic wrap. This will meld flavors. Serve with big Fritos chips.
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and spreading consistency. Frosts two 8 or 9-inch layers or a 13 x 9 x 2-inch cake.
Cut up all vegetables in a large bowl, pour salad dressing all over the vegetables. Let chill 2 hours or overnight and serve.
Cream water and shortening. Combine salt, baking powder and flour and mix with shortening and water.
Blend all ingredients in blender until mixed well. Refrigerate for several hours. Serve with raw cauliflower, carrots, peppers, celery, broccoli, etc. (Sounds gross but is delicious!)
Dissolve yeast in lukewarm water. Add melted butter and eggs, then add sugar and salt. Add flour last; do not overwork dough. Set in refrigerator overnight or several hours. Pat out 1/2-inch thick. Cut like pie into 16 pieces (approximately) and roll from broad end. Let stand until triple in size (couple of hours). Bake for 10 to 12 minutes at 375°.
Combine cheese, sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour mixture over crust. Bake at 450° for 10 minutes. Reduce heat to 250° and continue baking for 1 hour. Loosen cake from rim, but cool before removing rim of pan. Chill. Top with cherries, blueberries, etc.
Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Serve at parties, brunches and picnics. Always a hit.
Spread cubes in 8-inch round dish. Sprinkle evenly with brown sugar. Measure milk in 1-quart measuring cup. Add butter; microwave on High about 4 minutes until butter is melted and milk warm. Rapidly stir eggs into milk. Pour over bread in dish. Microwave on Medium-high 9 to 12 minutes, rotating dish 1/2 turn after 6 minutes. When cooked, center may still be slightly soft but will set as pudding cools. Serve warm or cold.
Mix all ingredients, except flour and baking soda. Bring to boil for 5 minutes; let cool. Mix the baking soda with 1 tablespoon water, then add 3 cups flour. Mix well. Bake in loaf pan for 1 hour at 325°.
Brown ground beef with onion and pepper. Drain off fat. Mix cornmeal, eggs, soda, salt, milk and oil. Grease 1 large iron skillet. Pour 1/2 of cornmeal mixture into skillet. Add ground beef mixture. Cover with grated cheese. Add rest of cornmeal mixture. Bake at 350° for 50 minutes.
Brown ground beef and add onion; drain. Add cabbage and soup and steam. Line bottom of 9 x 13-inch pan with one can of crescent rolls. Top rolls with hamburger mixture. Top with cheese. Place second can of crescent rolls on top and pinch together. Bake 25 to 30 minutes at 350°. May be frozen.
Mix all ingredients until well blended. Chill and serve. Will keep in refrigerator for several days.
In a large skillet saute the onion and celery in butter until vegetables are covered. Cook broccoli according to directions; drain well. Mix broccoli with soup and cheese. Add celery and onion. Stir in rice. Season and mix well. Put in a greased casserole dish and top with bread crumbs. Bake at 350° for 45 minutes. This can be mixed ahead and frozen. Serves 6.
Beat three egg yolks (save whites for meringue). Add sugar, flour and just enough milk to mix well. Add remaining milk, vanilla and 3/4 cup coconut. Pour into baked pie crust. Top with meringue of 3 egg whites; sprinkle remaining 1/4 cup coconut over meringue and bake at 400° until coconut is slightly browned.
Shake biscuits in a sack with next 3 ingredients. Place sugared and spiced biscuit quarters in a Bundt pan and pour remaining sugar mixture from sack over top.
In largest cake pan, layer on bottom the shredded lettuce (tiny). Next layer the chopped green onions. Next, layer the celery and on top of celery, layer frozen peas. Spread mayonnaise as next layer. Break up in small pieces the bacon for the next layer. And as the last layer, sprinkle the Cheddar cheese. Put foil over and seal tightly. Make the day before and keep sealed in refrigerator until ready to serve.
Boil gizzards and livers in salt water until tender. Remove and chop fine. Reserve broth. In a heavy Dutch oven, make a roux by heating the oil and flour. Cook until dark brown. Add chopped vegetables and cook until soft. Add chopped chicken giblets. Add reserved broth until covered by 1/2-inch. Lower heat and cook until vegetables are tender. Season with salt and pepper. Add onion tops and parsley. Remove from heat and combine with cooked rice. More broth may be added if the dressing is too dry. Place in 3-quart casserole dish and bake at 325° for 20 minutes.
Mix cream cheese and crabmeat (pick out shell carefully), blending in horseradish to smooth consistency. Spread on pretty plate with nice border. Top with cocktail sauce and serve with crackers. Very quick and easy.
Cook and drain spinach. Squeeze out excess water. Add rest of ingredients. Shape into 1-inch balls. Freeze on cookie sheet. After frozen, put in plastic bag. Bake at 350° for 20 minutes, will not brown.
Preheat oven to 375°. Line 12 regular muffin cups with paper liners; set aside. Combine flour, sugar and cinnamon in mixing bowl. Mix applesauce, oil and eggs together. Add to dry ingredients and stir just until combined. Mix in carrots and nuts. Fill prepared muffin cups about 1/2 to 3/4 full. Bake 18 to 20 minutes or until tester inserted in center comes out clean. Remove from pan and cool on wire rack. If desired, decorate tops of muffins by sifting confectioners sugar over desired stencil patterns such as letters or numbers.
Grease a 9 x 13-inch pan. Spread chopped nuts in bottom of pan. Spread coconut over nuts. Pour cake mix over nuts and coconut.
Stir all together. Turn pot on high. Cook 4 hours with lid on. Remove lid and stir occasionally the first 4 hours. Cook another 4 hours without the lid on. Makes 6 to 7 pints.
Mix lemon jello according to package directions. Let cool. Mix the cream cheese and salad dressing together. Add marshmallows, pineapple and whipping cream. Mix in jello. Pour into 1 1/2-quart dish (9 x 9-inch). Refrigerate. Mix up red jello according to package directions. Let cool. Pour over top of firmly set lemon jello mixture. Refrigerate until red jello is firmly set (or overnight) before serving.
Melt butter in a large, iron skillet. Mix flour, baking powder, 1 cup sugar and milk and pour on top of butter (don't stir). Mix together blackberries, 1 cup sugar and water and pour over mixture in skillet (don't stir). Bake for 45 minutes at 350° or until golden brown.
Boil spaghetti in salt water until tender; drain. Melt margarine in skillet and saute mushrooms. Remove mushrooms. Blend flour with margarine; add evaporated milk, water (or juices from mushrooms), chopped green pepper, pimentos, cheese, Chicken Style, mushrooms and chicken style seasoning. Mix together, then add spaghetti.
Allow bread dough to thaw completely. Brown sausage. Add onions and bell pepper to sausage and saute until wilted. Grease wooden cutting board or something similar in an area, approximately 10 x 13-inch. Grease fingers. Press bread dough into a rectangle approximately 10 x 13-inch.
Mix sugar and flour. Beat egg yolks and add to cream and milk. Cook until thick. Add butter and vanilla. Pour into baked crust and add meringue. Bake at 350° until brown.
Brown meat and drain. Add salt and pepper to taste. Add onion soup mix and 1/2 cup water. Stir until mixed well. Pour in 3 cans tomatoes and mash well. Add vegetables. Stir. Add 2 cups water and let boil 15 minutes. If too thick, add more water. Makes a lot but can be frozen in containers.
Cook spaghetti as directed on package. Rinse and drain well. Then add chopped onion, bell pepper, tomato and cucumber. Mix well with the spaghetti, then add the Salad Supreme and Zesty Italian salad dressing. Mix well and refrigerate overnight.
Place banana slice on bread. Sprinkle with brown sugar. Place in toaster oven and toast to desired brownness.
Cook noodles as directed. Rinse. Mix veggies, sauce and noodles in glass cake pan. Mix in small amount of cheese. Top with small amount of grated Mozzarella cheese and small amount of Parmesan cheese. Bake at 350° for 30 minutes.
Melt butter in microwave-safe dish. Beat sugar, vanilla, peanut butter and eggs. Combine flour, bran, oats and baking soda. Stir into butter mixture. Press half of dough into an 8 x 8-inch microsafe dish. Shield corners of dish with foil to prevent overcooking. Microwave at High power for 4 to 5 minutes, turning a quarter turn 3 times during baking. Cool before cutting. Repeat with second batch of dough. To bake in oven, prepare the same and bake at 350° for 15 to 18 minutes.
In a small bowl with fork or wire whisk, mix the sour cream, chives, salt and red pepper.
Mix salmon as you normally would to fry. Substitute with fat-free crackers; add egg whites; throw the yolk away. Use Teflon skillet; spray with Pam and cook on low heat until done. Turn heat up at end of cooking time in order to brown.
Sift whole wheat pastry flour, cocoa, baking powder and salt together. Mix in brown sugar well. Beat in corn oil and eggs. Stir in chocolate chips. Blend in the vanilla and chopped pecans. Pour into 9-inch square pan, greased and floured. Bake 30 minutes in 350° oven or until pick inserted in center comes out clean.
Preheat oven to 325°. In a large bowl, beat eggs until foamy; add flour, sugar and brown sugar. Beat until well blended. Blend in butter; stir in chips and nuts and pour into pie shell. Bake 1 hour. Serve with ice cream or Cool Whip.
Drain jar of dill chips. Place the dill chips in a bowl and add sugar. Stir. Let set several hours. Stir occasionally. Put back into jar and cover pickles with liquid that has formed. Refrigerate. Will keep indefinitely.
Soak black-eyed peas overnight or at least 10 hours. Cover with water. Drain water. In large saucepan, place peas and cover with water. Add remaining ingredients and simmer for 1 hour or until peas are tender. Adjust seasoning; remove hot pepper. Serve as a side dish with chicken or fish or as part of a vegetarian meal with rice or pasta.
Layer of lettuce, cut up eggs, rest of lettuce, sliced onions, bit pieces of tomato, green peas and crumbled bacon. Mix mayonnaise and sour cream together and put on top. Put grated cheese on top. Let set in refrigerator overnight.
You should start by heating the oven to 450°. Pour beef drippings or margarine to grease bottom and sides of a 9-inch square or round pan. Place pan in oven to heat about 2 minutes. In small bowl, beat eggs slightly. You should add remaining ingredients and beat until blended (do not overbeat). Place bowl in refrigerator for 10 minutes. Take out and reheat. You then pour batter into hot pan and bake at 450° for 12 minutes. Reduce oven temperature to 350° and bake for 15 minutes to golden brown. Best when served hot with warm gravy on top.
Mix salad dressing, lemon juice, dill weed, garlic salt and chopped nuts together. Add mixture to cucumbers and onions and mix together. Serve as cocktail sandwiches or use as a dip.
Preheat skillet over medium heat. Add bacon to pan and fry. When bacon is browned, drain grease. Add onion and green pepper to bacon; fry until vegetables are almost soft. Add corn; fry until heated. Add beaten eggs and scramble. Salt and pepper to taste. Serve immediately.
Preheat oven to 375°. Melt the butter. When cooled slightly, stir in sugar, slightly beaten egg, molasses and vanilla. Sift together the flour, salt, baking soda, cloves, ginger and cinnamon. Add raisins and walnuts to this mixture. Combine all ingredients until well blended. Pour into a 10 1/2 x 15 1/2-inch cookie sheet and bake about 12 minutes. Cut into bars when cool and dust with sugar and cinnamon.
Beat eggs with sugar and salt until lemon colored. Add melted butter, flour, Milnot, vanilla and 1 cup coconut. Sprinkle 1/2 cup coconut on top. Cook as custard pie. Bake in pie shell until done at 375°.
Brown ground beef, salt and onions in shortening. Add pinto beans and chili powder. Top with your favorite corn bread batter. Bake until done and brown.
Toss all vegetables together in a large mixing bowl. Combine the vinegar, oil, sugar and salt together in a saucepan. Bring to a boil and cook for 2 or 3 minutes. Pour hot over the vegetables and mix well. Cover and refrigerate. Keeps well.
Cut tomatoes into 1/2-inch thick slices and arrange in a large shallow dish; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour over tomato slices. Cover and marinate in refrigerator several hours. Yields 6 servings.
In a medium saucepan, melt 1 1/2 teaspoons margarine over medium heat. Whisk in flour and whisk continuously for 1 minute. Slowly whisk in the milk and stir constantly until thickened, about 10 minutes. Stir in cheese and pepper. When cheese is melted, add sour cream and mix well. Set aside.
Brown meat and drain fat, add to pot containing all other ingredients except beans. Cook for 3 hours. Add beans last 1/2 hour.
In saucepan, combine water, ketchup, vinegar, sugar, Worcestershire sauce, celery seed and bottled hot pepper sauce. Bring to boil, reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add salt to taste and cayenne to test for hotness.
Cream shortening and sugar. Add remaining ingredients. Bake at 350° for 25 minutes.
Preheat oven to 350°. Mix pecans, flour and butter (do not melt). Press in bottom of glass pan. Bake for 15 minutes; cool. Mix powdered sugar, cream cheese and 1 cup Cool Whip. Spread on top of pecan mixture. Mix pudding and milk. Spread on top of cream cheese mixture. Top with remaining Cool Whip. Let chill 1 hour.
Preheat oven to 350°. Place liners in cups of muffin tins. Set aside. Combine flour, cornmeal, baking powder and salt in a mixing bowl. Toss together with a fork. Add butter, milk, sour cream and maple syrup to bowl; blend with a spoon. Even when this batter is blended, it will still have a few lumps. Crack eggs in a separate bowl and whisk to blend. Add eggs to batter with pecan pieces. Blend. Spoon batter into muffin cups to 3/4 full. Bake in oven for 25 minutes. Cool on cooling rack. Let cool completely, if you are going to freeze them. Wrap in plastic wrap; then freeze.
Cut each biscuit in 4 pieces. Shake biscuit in plastic bag with sugar and cinnamon. Shake until all covered. Grease a Bundt pan or angel food pan with butter. Place 1/2 cup pecans in bottom of pan. Arrange biscuit pieces in pan. Sprinkle more pecans among pieces. Melt butter and add 1 cup of sugar and cinnamon. Mix well and pour slowly over biscuit pieces. Bake at 350° for 30 minutes. Remove from pan immediately.
Ellie is an old high school friend who is now married to my brother. She thinks she can't cook, but I've never had a bad meal there yet. The Cherries Jubilee recipe came from the chef at the Officer's Club on Etain Air Force Base in France.
Brown pork chops in margarine. Add mushroom soup and water to cover pork chops. Slice potatoes, carrots and onion. Add to pork chops and add more water if needed. May be cooked in oven (350° until potatoes are done), electric skillet or crock-pot.
Mix together raspberry preserves, dressing and onion soup mix; marinate at least 2 hours with the chicken breasts. Put all in covered baking dish. Bake at 350° for 40 minutes. Serve with rice.
Melt 1/2 stick margarine in boiler. Chop onion and saute in margarine. Drain beans and corn and mix with onion. Pour in casserole dish. Mix soup and milk and pour over vegetables. Spread sour cream over top. Cover casserole with cracker crumbs. Melt other 1/2 stick margarine and drip over cracker crumbs. Brown in a 350° oven.
Mix together flour, baking soda, salt, butter or shortening, granulated and brown sugars, vanilla and water. Beat in eggs. Add morsels and nuts if desired. Bake in a 375° oven for 10 to 12 minutes.
Use potato masher and mash tomatoes until very small pieces. Add to meat with egg, onion, salt, pepper, and crushed crackers. Place in baking dish and pour tomato sauce over it. Bake at 350 for approximately 1 hour.
Cut fish into serving pieces and place in heavy pot with tight lid. Add onions, parsley, mushrooms, thyme, salt, pepper and spices and almost cover with red wine. (Can use white wine.)
Saute onion in margarine in iron skillet. Add chili and heat. Add hominy. Cover with cheese, then corn chips. Cover and cook on low on top of stove for 10 to 15 minutes.
Pat into a 13 x 9-inch pan which has been buttered on bottom only.
Bake the brownies according to package directions. Let cool. Prick holes in top of brownies with a fork and pour the coffee liqueur over the brownies. Set aside.
Season chops with salt and pepper; dredge in flour. Set aside. In large skillet, saute onions and sage in oil until onions are golden; remove. Set aside.
Mix all ingredients together and pour into unbaked deep dish 9-inch pie shell. Bake in preheated oven at 400° for 10 minutes. Reduce heat to 325° and bake about 40 minutes or until knife inserted in center comes out clean.