HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use a rolling pin and crush the crackers and Melba toast on a piece of waxed paper. Place the flour on a small plate. Pour the Egg Beaters on another small plate. Pour the liquid Butter Buds into a large nonstick frying pan. Turn stove on low to medium heat. Coat the chicken breasts with flour. Next dip them in Egg Beaters. Next roll them in cracker crumbs to coat well. Place them in the frying pan and cook until golden. Cook on both sides. Remove from frying pan and place on a cookie sheet that has been sprayed with a nonfat cooking spray. Turn oven to 350° and bake about 15 to 20 minutes or until crisp.
Mix the ingredients together. Put vanilla wafer in bottom of cupcake liner. Fill with cream cheese filling 2/3 full. Bake at 350° for 20 minutes. Cool. Put a spoonful of cherry pie filling on top.
Place steak cubes, onions and garlic into crock-pot. Stir in flour to coat. Add in all other ingredients, except sour cream; cover. Cook on low heat 8 to 10 hours. Add sour cream about 30 minutes before serving; stir well.
Mix the first 8 ingredients. Put in buttered casserole and top with crumbs and paprika. Bake 25 minutes at 350°.
Drain fruit cocktail juice and Mandarin orange juice. Into separate cup, drain pineapple juice. Keep separate. Mix fruit cocktail, Mandarin oranges and pineapple chunks together. Add sour cream. Add marshmallows. Mix well. Add pineapple juice to consistency. Add optional ingredients. Chill 1 hour.
Bring 1/2 cup water to a boil. Add sugar and syrup. Stir until dissolved and boil it until it will spin a thread. Now add peanuts and cook slowly until it turns golden brown. Remove from heat and add butter, soda and vanilla. Stir quickly and spread on large cookie sheet well buttered. Cool and break and eat.
Bring sugar, milk, butter and cocoa to a boil. Boil for 1 1/2 minutes, stirring constantly. Remove from heat and stir in oats and vanilla until well blended. Spoon into sprayed muffin tins. Let cool then remove with fork. Store in air tight container.
Melt peanut butter and butterscotch tidbits over low heat. Pour over cornflakes and stir. Drop by tablespoon onto waxed paper and chill for 10 to 15 minutes. Place in container.
Preheat oven to 350°. Spray Bundt pan with cooking spray. Use electric mixer and beat together orange juice, oil and eggs. Add cake mix to batter; mix until moistened. Continue to mix on high for 2 minutes. Fold in poppy seeds. Pour batter into Bundt pan. Bake 30 to 35 minutes. Invert cake onto cake plate; cool completely. Spoon icing over cake.
Mix sugar, flour and egg yolks together. Mix well. Add milk. Cook over medium heat, stirring constantly. Add vanilla. Bring to a full boil. Remove from heat.
Mix meat, onion, bread crumbs, parsley, seasonings, egg and milk together, then shape into walnut size balls. Brown in hot skillet; remove from pan. Stir flour, paprika, salt, and pepper into hot pan. Add water and cream. Return meatballs to gravy. Cook for 15 to 20 minutes.
Boil oleo, milk and sugar for 2 minutes. Add peanut butter, oatmeal and nuts. Drop on greased plate or waxed paper.
Preheat oven to 350°. In large saucepan, cook chocolate pudding as directed on package. Blend dry cake mix thoroughly into hot pudding for 1 to 2 minutes. Pour into 13 x 9 x 2-inch pan, greased and floured, and sprinkle with chips and nuts. Bake for 30 to 35 minutes.
Combine dressing, soy sauce and ginger. Pour over chicken. Marinate in refrigerator several hours or overnight. Place wings on broiler pan. Broil 15 to 20 minutes, turning once. Brush occasionally with marinade. Makes 36 appetizers. Serving suggestion: serve chicken wings with horseradish or sweet and sour sauce.
Cook and drain hamburger in separate pan. In large cooking pot, saute 1 tablespoon olive oil, onions and peppers.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish. In a saucepan heat sugar and water until sugar melts. Cut shortening into flour. Add milk and stir with a fork only until dough leaves the side of the bowl. Turn onto lightly floured board and knead just until smooth. Roll dough out into a large rectangle, about 1/4-inch thick. Sprinkle cinnamon over apples. Then sprinkle apples evenly over the dough. Roll up dough like a jelly roll. Slice dough into about 16 slices, 1/2-inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls (this looks like too much liquid, but crust will absorb it). Bake for 55 to 60 minutes. Makes 8 servings.
Cream together butter or oleo and sugar. Add eggs to mixture and cream again. Sift together flour, cinnamon, nutmeg and allspice. Add to creamed mixture alternately with buttermilk and soda added to milk. Fold in preserves, vanilla and pecans.
In a mixing bowl, combine flours, sugar, baking powder, allspice, soda and salt. Cut butter into small pieces and work into flour with a pastry blender. Beat eggs with buttermilk and stir into mixture along with raisins. Turn dough out onto a floured board and knead for 2 minutes. Shape into 2 thick circles, 5 inches each in diameter. Cut each into quarters and place together in circles on a lightly greased baking sheet. Bake in a preheated 400° oven for 20 to 25 minutes or until nicely browned. Makes 8 scones.
Melt margarine; add milk, coconut and sugar. Mix with hands; roll into balls and chill. After mixing by hand, it might need chilling just a little to roll. Makes about 6 dozen small balls.
Preheat oven to 350°. Mix flour, sugar, baking powder and salt in a large bowl. Beat egg whites in small bowl; stir in milk, orange juice, oil and orange peel. Add to flour mixture, stir until just moistened. Stir in cereal and raisins. Pour into greased 9 x 5-inch loaf pan. Bake 1 hour or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool completely, cut in slices.
In large skillet, saute onion and celery in butter or margarine. Stir in tuna, soup, mayonnaise, milk, mushrooms and pimento. Meanwhile, cook noodles and drain in colander.
Pound the veal slightly. Season with salt and pepper. Flour the veal lightly. Melt the butter in a skillet. Brown the veal in the melted butter. Add mushrooms and onions; simmer 3 minutes. Add cognac and flame. Add sherry and simmer 2 minutes. Add cream sauce and blend.
Mix corn meal, eggs, meat drippings, buttermilk and cream-style corn for corn bread mixture.
Scrub potatoes and cube (about size) for potato salad. Put all ingredients in bowl and mix together. Pour in 11 x 13-inch pan and bake at 450° for 35 to 45 minutes. Stir about every 15 to 20 minutes.
Cook raisins, water and cinnamon stick about 20 minutes. Add sugar and brandy. Cook until dissolved. Fill sterilized container with the mixture. Seal tightly and let stand 3 months for best results.
Mix all together; pour in 2-quart baking dish. Bake at 350° for 30 to 40 minutes. Sprinkle cheese on top.
Melt butter in pan. Combine salt, milk, pepper and flour. Put eggs into pan. Cook until creamy in a 250° oven, stirring often. Lower temperature. May hold eggs up to 2 hours. Serves 6 to 8 people.
Thoroughly crush 1 cup peaches in saucepan. Add water and cook 5 minutes. Combine corn syrup, cornstarch and salt. Add to cooked juice. Cook until thick and clear (5 minutes). Add butter and cool slightly. Arrange the rest of the peaches in tart shells or pie shell and pour thickened mixture over fruit, coating thoroughly. Chill; serve with whipped cream. (Can add red food coloring to cooked mixture for color.)
Beat eggs and sugar until lemon colored. Add milk and flavorings and beat well. Whip the cream until stiff and fold into first mixture. Add commercial egg nog; stir. Sprinkle with nutmeg; chill and serve.
Mix dough by mixing the first 3 ingredients. Sift remaining ingredients and add to mixture. Roll into balls and then roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Flatten with fork. Bake on ungreased cookie sheet at 400° for 8 to 10 minutes. Makes approximately 5 dozen.
Mix lemon juice and sweetened condensed milk with electric mixer. Fold in Cool Whip and fresh berries. Pour into pie crust. Refrigerate.
Combine eggs, sugar and oil. Add flour, baking powder, salt and soda. Add vanilla, drained pineapple and zucchini. Grease and flour pans well. Bake 1 hour and 15 minutes at 325°.
Cream butter, shortening and sugar well. Add eggs, one at a time, and blend. Sift together flour, cocoa, salt and baking powder. Add flour and milk alternately, starting and ending with flour. Add flavoring. Bake in large 10-inch tube pan, well-greased and floured. Bake at 315° for 1 hour and 15 minutes. Let cool 10 minutes in pan and cool on rack for 5 minutes. Then turn out onto plate. Leave out the cocoa and add a little more flour if you want a plain cake.
In roaster, place green beans in bottom. Place roast in center of pan. Arrange carrots and potatoes around the roast. Mix in small bowl the onion soup and cream of mushroom soup; spread over the roast. Salt and pepper to taste. Place in oven at 350° for 2 to 3 hours.
Fry bacon and set aside. Melt butter in drippings. Add mushrooms with water, chopped green onions, shrimp and Worcestershire sauce. Saute until done and add hot cooked rice. Put crumbled bacon on top and mix. Serve with salad and rolls.
Cook rice in hot oil until golden brown. Add salt, water, bouillon cube and soy sauce. Cover and cook 20 minutes. Add rest of ingredients and 1/4 cup more water if necessary. Cover tightly. Cook 10 minutes more. Makes 4 servings.
Grate cheese (room temperature). Add sliced pimientos (juice also) Add relish and olives and mayonnaise. Use to stuff celery or for sandwiches.
Combine all ingredients and stir well, bake in 9 x 13-inch pan at 350° for 25 minutes.
Cream shortening and sugar together. Add vanilla. Sift flour, baking powder and salt together. Add to creamed mixture, alternately with milks, beating well after each addition. Stir in coconut. Fold in beaten egg whites. Pour into greased and floured 9-inch cake pans. Bake at 350° for 30 minutes or until done. Cool before frosting. Ice with 7 Minute Frosting and coconut.
Mix salt, pepper and paprika. Rub into chicken breasts. Brown in 4 tablespoons butter. Put into casserole and place artichokes around chicken.
Preheat oven to 350°. Cream shortening, sugar and eggs. Combine coloring and cocoa, mixing well. Add cocoa mixture to creamed shortening. Add salt, buttermilk, flour and vanilla, beating constantly. Mix vinegar and baking soda. Stir, do not beat, the vinegar mixture into the batter. Bake in two (9-inch) greased and floured cake pans for 30 to 35 minutes. Cool. When the cake is thoroughly cool, cut each layer in half to form 4 thin layers. Put the following filling between the layers and on top of the cake.
Beat together flour and margarine; add pecans and press into pan. Bake at 350° for 30 minutes. Cool.
Heat oven to 400°. Lightly grease a pie plate (10 x 1 1/2-inch). Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli; cover and heat to boiling. Cook until almost tender, about 5 minutes. Drain thoroughly. Mix broccoli, onion, green pepper and cheese into pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high, or 1 minute with hand beater). Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean. Bake 35 to 40 minutes. Let stand 5 minutes. Makes 6 servings.
Mix all ingredients and place in a baking dish. Top with crushed Cheez-It crackers. Bake at 325° for 30 to 45 minutes.
In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
You will need a new plastic flowerpot, gummy worms, artificial flowers and a new small garden trowel.
Let all fruits drain for 30 minutes. Mix pudding and Cool Whip. Add fruits, marshmallows and coconut.
Put in 2-quart saucepan the oleo, cocoa, Crisco and water; bring to a boil. Then add sugar and flour and stir. Add eggs, buttermilk, soda and vanilla. Mix and bake 20 minutes at 400°. Start frosting 5 minutes before cake is done.
Preheat oven to 350°. In mixing bowl, cream Crisco and 3/4 cup sugar. Add eggs and beat well. Combine flour, salt, baking powder, soda, nutmeg and ginger. Blend into creamed mixture; mix well. Stir in the apples. Spread in greased 13 x 9 x 2-inch baking pan. Sprinkle with a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon. Bake at 350° for 25 to 30 minutes. Cool, cut into bars. Yields 36 bars.
Boil pineapple (with juice), sugar and Jell-O 3 minutes. Cool. Pour into bowl. Add remaining ingredients to boiled mixture; mix. Cover and refrigerate several hours.
Blend together butter and sugar. Stir in milk and vanilla. For a thinner frosting, thin with more milk.
Brown sausage; break into pieces. Beat eggs with milk, bread, cheese, sausage, salt and mustard. Pour into 13 x 10 greased baking casserole. Put in refrigerator overnight. Take out 1/2 hour before baking. Bake at 350° for 45 minutes. Let stand and cool 10 minutes.
Combine sugar, fruit rinds and juices. Stir until well blended. Spread over top and sides of cake. Very good on pound cakes.
Chop green peppers, cauliflower, carrots, broccoli and green onion into small pieces. Heat oven to 375°. Place dough into 4 long rectangles. Place rectangles crosswise into ungreased 15 x 10-inch jelly roll pan. Press over bottom of pan to form crust. Seal perforations by pressing together with fingers. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely.
Remove crusts from bread. Grease 9x13-inch pan. Line pan with 7 slices of bread. Sprinkle grated bar of cheese over bread. Cover with diced ham then with rest of bread slices. Beat together eggs, milk, dry mustard and salt. Pour over top of bread. Cover and refrigerate overnight.
Mix thoroughly shortening, sugar (3/4 cup) and egg. Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts. Roll balled cookies in mixture of 1 tablespoon sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. Bake at 400° for 8 to 10 minutes. Makes about 2 1/2 dozen 2-inch cookies.
Butter casserole dish. Add asparagus and green beans. Spread cheese over the vegetables. Spoon cream of mushroom soup on top. Cook at 350° for 30 to 35 minutes. Take out of oven and place biscuits on top. Return to oven, increase oven temperature and cook until biscuits are brown.
Use small, firm, freshly-gathered green tomatoes. Wash, dry and pack in sterilized jars. Add a bud of garlic, 1 stalk celery and 1 green pepper (cut in fourths) to each quart jar. Combine water, vinegar, salt and dill. Boil together for 5 minutes. Pour hot vinegar mixture over tomatoes to within 1/2-inch of the top of the jar. Adjust screw band firmly tight. *Process in boiling water bath 15 minutes. Liquid enough to fill 6 quarts. Tomatoes will be ready for use in 4 to 6 weeks.
Line pie plate with pastry. Simmer raisins in 1/4 cup water and orange juice for 5 minutes, covered. Combine brown sugar, cornstarch, cinnamon, grated orange rind, salt and 1/4 cup water. Add to the raisins; bring to a boil, stirring well. Remove from heat. Add vinegar and butter. Pour into pie shell; cover with top crust. Sprinkle lightly with a mixture of cinnamon and sugar, if you wish. Bake at 425° for 25 minutes. Serve warm. Serves 6.
Heat all ingredients to a boil. Simmer on low heat until onion is tender. Keep refrigerated until ready to use.
Soften cream cheese. Add the rest of the ingredients and mix well. (Fingers work best!) Chill and serve with Ritz crackers.
Cream shortening or oleo, brown sugar and white sugar together. Add eggs, then flour, baking powder, baking soda, buttermilk and bananas. Add nuts and vanilla. (If chocolate chips are desired, mix into batter by hand.) Bake in large pan at 350°. Cool and ice.
Put milk, eggs and cream into a blender and blend on high for 1 minute. Add remaining ingredients and blend 1 more minute.
Pour boiling water over tomatoes and drain. Mix together with other ingredients. Add spices and bring to a boil. Let simmer 3 hours. While hot, pack in hot sterilized jars and seal. Process 20 or 30 minutes, if desired. Can or freeze.
Pick over crabmeat to remove all shells and cartilage. Heat the margarine until it bubbles and cook crabmeat in it until just heated through. Season crabmeat with salt, pepper, lemon juice and herbs. Serve on toast points and garnish with lemon wedges. Serves 4.
In a large bowl, stir together the first nine ingredients. In a medium bowl, mix bananas, pineapple, oil and eggs. Add all at once to oat mixture and stir until liquid is absorbed and mixture is thoroughly moistened (do not overmix).
Dissolve jello in hot water. Add rest of ingredients. Pour into mold and chill.
Flour and brown ribs.	Put all ingredients in saucepan and boil; pour over ribs. Bake at 325°, uncovered, 1 1/2 to 2 hours.
Potatoes should be hot. Cut a large oval out of the top of each potato skin; discard skin top. With a small spoon, scoop out potato and place in a bowl with yogurt, margarine and 3 tablespoons cheese. Mash together until smooth. Mix in Italian seasoning, chives, salt and pepper to taste. Stuff skins with potato mixture and top with remaining cheese. Reheat at 400° about 5 minutes until cheese is melted but not brown.
Mix marshmallows in drained pineapple; set aside. In saucepan, mix juice, egg, sugar, flour and vinegar. Cook until slightly thickened. When mixture has cooled, fold in the Cool Whip. Fold all into the pineapple mixture. Add apples and peanuts. Mix together. Place in a glass serving bowl. Add chopped peanuts to top for garnish. Serves 6 to 8.
Add all ingredients to whipped cream. Freeze in paper baking cups in muffin tin.
Mix in pan you're baking in (9 x 13-inch). Bake uncovered for 45 minutes at 325°.
Combine chicken, picante, onion and cumin; mix well. Heat 1/2-inch oil in small skillet until hot. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden toothpick. Place seam side down on baking sheet. Bake at 400° for 18 to 20 minutes. Remove toothpick. Serve warm with guacamole and picante sauce.
Drain peas. Add onion, celery, pickle, eggs, salt, pepper and sugar. Mix with mayonnaise and mustard; stir until creamy. Good to eat with anything! Sprinkle top with paprika.
Mix cheese, margarine, sugar and flour until well blended. Spread over drained apples in a 9 x 13-inch pan and bake 30 minutes at 350°. Wonderful with beef, pork or poultry.
Put tomatillas and chilies in saucepan. Add about 1 cup water and bring to a boil. Boil, covered, until tomatillas and chilies are tender. Drain. Place in blender with sliced onions and cilantro. Blend until pureed. Salt to taste.
Cook noodles and cool. Cook pepper, onion and hamburger in a small amount of butter until tender. Add soup and mushrooms and fold in noodles. Place in casserole dish and put cheese on top. Bake at 350° for 35 minutes. Serves 6.
Mix together; make into small balls. Place on ungreased cookie sheet and bake at 350° for 10 minutes or until lightly brown. Serve hot, delicious for a coffee party.
Crush half of berries. Add sugar and cornstarch; cook until clear. Put other 1/2 of berries (drained) into shell. Let cooked mixture cool. Pour over berries in shell. Serve with whipped cream.
Sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl of electric mixer, beat together at medium speed the oil, sugar, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture until smooth. Fold in apples, nuts and raisins. Turn into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes.
Cream the butter and egg. Add Sweet 'N Low and vanilla. Sift dry ingredients together and add to the creamed mixture. Add applesauce. Mix 4 minutes on medium speed. Add nuts and dates. Pour in loaf pan. Bake at 350° for 45 to 60 minutes.
Place potatoes in large sauce pan, cover with water and boil gently until potatoes can be easily pierced with sharp knife (about 30-45 mins). Drain. When potatoes are cool, peel and dice. In large bowl combine mayonnaise, mustard and salt. Then stir in eggs, celery and onions. Add potatoes stirring gently to mix. Cover and refrigerate for 2 to 4 hours. Yields 8 to 10 servings.
For easy slicing, partially freeze meat. Slice in 1/4-inch pieces. Mix all ingredients, except rice, and toss with meat to cover. Put foil over all. Refrigerate 6 hours to let meat marinate.
Spread chicken mixture over the half stuffing mix in the pan, then top with the reserved half of the stuffing mix. Beat 2 eggs; add 1 3/4 cups milk. Pour over casserole and refrigerate overnight or several hours. Spread 1 can cream of chicken soup (undiluted) over top. Bake at 325° for 40 minutes. Sprinkle with grated cheese for last 10 minutes of baking time.
Melt butter and chocolate together. Beat eggs, sugar and flour at high speed for 3 minutes. Add chocolate and beat 1 minute more. Add vanilla and pecans. Bake at 350° for 25 minutes. Serve with whipped cream or topping.
Stir Cheddar cheese soup in a 1 1/2-quart casserole dish until smooth. Gradually add milk. Mix in remaining ingredients. Bake at 350° for 30 minutes. Makes 4 servings.
Peel and slice potatoes about 1/2-inch thick. Heat the oil in a heavy skillet. Brown the potatoes quickly on both sides. Pour off the oil. Put all the potatoes in the hot skillet. Sprinkle on the sugar, dot on the butter and pour the water over all. Cover and cook over medium heat until tender and the liquid is syrupy.
Chop all vegetables like kraut. Pour salt over and soak 2 hours in ice cubes. Drain in colander. Boil 3 cups vinegar, 2 cups water, 5 cups sugar, 1 tsp. turmeric, 1/2-box pickling spices. Put chow-chow in mixture until color changes. Pack in jars and seal.
Brown whole sausages in 4-quart pot until thoroughly cooked. Remove sausages, cool and slice in 1/4-inch slices.
Drain pineapple; reserve juice. Combine sugar and flour; stir in 3 tablespoons of the juice. Add pineapple and cheese, mixing well. Turn into well-greased 1-quart casserole dish. Top with crushed crackers. Bake at 350° for 20 to 25 minutes. Serves 4.
Remove stems from mushrooms to hollow the caps. Chop the stems and green onions and saute in olive oil. Mix stuffing mix according to package directions and add to sauteed mixture. Fill mushroom caps with all the mixture; top with cheese and bake at 375° until cheese is melted. Serve piping hot.
Mix all ingredients except green beans in double boiler until melted. Stir green beans into mixture and pour into casserole. Add French fried onion rings on top just before it is finished cooking. Bake at 300° for 25 to 30 minutes.
Boil potatoes in skins until cooked, but not too soft. Peel and shred. In saucepan, melt cheese and butter. Remove from heat and add sour cream, onion, salt and pepper. Fold in potatoes. Put into greased 2 quart casserole dish. Bake at 350° for 30 minutes or until heated.
In soup kettle cook barley in 1 1/2 cups of the water until tender. Add the remaining stock or water, tamari and sherry. In a separate pan saute onions and garlic in butter. When they soften, add mushrooms and 1/2 teaspoon salt. When all is tender, add to barley, being sure to include the liquid. Add a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.	Taste to correct seasoning.
Peel, core and chop tomatoes. Combine tomatoes, onion, hot pepper, sugar and salt; cook gently for 45 minutes. As mixture thickens, stir frequently. Add vinegar and cook slowly until as thick as desired. Pour boiling hot sauce into hot pint jars. Adjust lids. Process 15 minutes in boiling water bath.
Brown the ground beef; drain. Add remaining ingredients (except noodles and cheese) and mix well; set aside. Cook noodles, drain and gently mix in with beef mixture. Pour mixture into a casserole dish; top with cheese. Bake at 350° for 30 minutes.