HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put flour and sugar in a large bowl. Bring to a boil the margarine, cocoa, oil and water. Add eggs and buttermilk. Stir liquid into dry ingredients. Blend well. Pour in a greased 9 x 12-inch pan. Bake at 350° for 30 minutes.
Boil chicken until 1/2 cooked. And next 4 ingredients and cook until tender. Strain and debone chicken, saving broth; set aside. In skillet, heat oil and add flour, stirring until light brown. Add broth, stirring until smooth and bring to boil. Add green onions and simmer few minutes. Add deboned chicken and serve over rice. Serves 8.
Mix first 6 ingredients together. Make into small meatballs and place in lightly greased casserole dish. In a saucepan, heat remaining ingredients. Pour over meatballs. Cook at 350° for 1 hour, uncovered.
Pour 3 cups boiling water on first five ingredients. When the butter has melted, stir in the milk and the yeast. Add the whole wheat flour and enough white flour to form a dough that can be kneaded. (Uncooked oatmeal and/or cooked mashed potatoes can be added with the milk. Then decrease the white flour as necessary. For a real treat, whole walnuts or hazelnuts can be added with the milk.) Knead. Let rise until double in bulk, punch down and let rise again. Punch down and form into about five loaves. Let rise. Bake about 45 minutes at 350°. Bread will sound hollow when rapped with knuckles.
In a saucepan combine all vinaigrette ingredients. Bring to a simmer. Put avocado halves on individual plates. Spoon the warm sauce over the avocados. Garnish each with a basil leaf and serve immediately.
Season ground meat and place in a cast iron pot; add onions and brown; drain off excess grease. Add tomatoes, tomato sauce, and frozen okra. Add enough water to cover okra and simmer over medium heat until okra is tender. Add salt and pepper to taste. Serve over rice with a slice of cornbread. Lip smackin' good!
Drain pineapple; reserve syrup. Add water to make 1 cup. Heat until boiling. Dissolve jello in hot liquid and cool. Mix in ginger ale or 7-Up. Chill until partially set. Blend pineapple, cranberries and nuts. Fold into jello mix. Chill.
Combine all ingredients; mix well and chill. Best made 1 day ahead. Serve with crackers.
Cook potato in microwave oven for 6 to 10 minutes. Slice potato lengthwise into 4 quarters. Scoop out the inside. Lay a half piece cheese over each potato quarter. Put in toaster oven and toast as if it were a slice of bread. The cheese should melt over the potato quarters. Dip in fat free sour cream. Serves one.
Cream butter and sugar. Beat in eggs and vanilla. Blend in flour, baking powder and salt. Chill dough 3 hours or overnight. Roll dough over a lightly floured pastry board. Cut out with cookie cutters. Bake until lightly browned, 8 to 10 minutes at 350°.
Cook sugar and water to soft crack stage. Turn off heat and stir in Marshmallow Creme; add vanilla and nuts. Stir until well mixed. Turn out in greased pan and let cool and set up.
Brown meat and drain off fat. Add diced cheese and stir until melted. Add next 4 ingredients. Spread mixture on bread slices. Broil until bubbly.
Mix all ingredients together and store in a tight container. Mix 1/3 cup mixture per cup of hot water.
Mix. Add dates and nuts last. Drop onto cookie sheet. Bake at 350° until done.
Mix all ingredients except butter and corn flakes. Pour into large buttered casserole dish. Mix butter and corn flakes. Put on top of casserole. Bake at 350° for 50 minutes. Reheats well.
In skillet over medium heat, in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling and add potatoes, then reduce heat to low. Cover and simmer 5 minutes or until hot and bubbling. Stir occasionally.
Remove neck and giblets from turkey. Rinse turkey, drain and pat dry. In small bowl, combine remaining ingredients. Brush cavities and outer surface of turkey generously with herb mixture. Pull skin over neck and secure with skewer. Fold wings behind back and tie legs and tail together with kitchen twine. Insert meat thermometer into center of thickest part of thigh, not touching bone. Arrange medium-hot briquets around large drip pan. Cover grill and cook turkey 11 to 13 minutes per pound or until meat thermometer reaches 185°, basting occasionally with herb mixture. Add more briquets as necessary.
Shred lettuce, watercress and romaine freely; place in large salad bowl. Arrange tomatoes, chicken, bacon, diced avocado, eggs and Bleu cheese in strips across salad greens. Just before serving, toss with vinaigrette dressing.
Grease 8 x 12 pan. Combine first 3 ingredients and 1 cup cheese in pan. Blend soup and 3/4 cup milk. Pour over casserole. Bake covered at 400° for 15 minutes.
Preheat oven to 350°. Grease four 1 pound loaf pans. Combine sugar, pumpkin and eggs in a large mixing bowl. Beat by hand until well blended. Add oil and beat well. Stir in dry ingredients. Mix well. Leave a little flour to roll nuts and dates. Mix in dates and nuts. Fill prepared pans 3/4 full. Bake 1 hour or until done when tested with toothpick. When cooled, serve with cream cheese. This bread does freeze well.
In a large salad bowl, toss greens, tomato and cucumber. Combine remaining ingredients in a jar with a tight fitting lid. Shake well and pour over salad.
Mix juice and water in a kettle (reserve 1/2 cup), add 1 cup apples and simmer to release juice into mixture. Mix cornstarch in the 1/2 cup juice and add to apple mix. Stir until it thickens. Add remaining apples and spices to sauce. Put in a pie shell and cover with second crust. Bake at 375° until done.
Soften cream cheese to room temperature. Combine with celery, onion, soup and mayonnaise. Thaw and add shrimp. Stir gelatin into boiling water until dissolved. Then add to shrimp mixture. Stir well. Spray mould with Pam. Pour mixture into mould and refrigerate for at least 4 hours. Serve with crackers or rye toast.
Mix all ingredients together in glass baking dish. Cover and bake at 350° for 45 minutes. Stir occasionally until moist, but not dry.
Mix all ingredients except cheese and chips. Turn into shallow buttered dish. Top with cheese and chips. Bake at 375° for 20 minutes. Serves 6.
Sprinkle chicken on both sides with salt. Place skin side up in foil lined shallow baking pan. Mix honey mustard, vinegar, salad oil, thyme and ginger. Spoon over chicken. Bake in 375° oven for 50 or 60 minutes until tender. Serves 8.
Prepare cake according to package directions. Prepare vanilla pudding mix according to directions. Cube cake and place 1 layer of cake on the bottom of a large bowl. Add 1 layer of cherry pie filling, crushed pineapple, chopped pecans and vanilla pudding. Repeat layers. Top with whipped topping.
Heat oven to 325°. Line a cookie sheet with foil. Beat almond paste, sugar, egg whites and lemon peel until smooth. With wet hands, form dough into 1-inch balls. Press balls flat (half dollar size) into pine nuts. Place 1 inch apart on cookie sheet. Bake 20 to 25 minutes or until golden brown in oven at 325°. Yields 3 to 4 dozen.
Fill a baking dish with alternate layers of potatoes and onions. Add salt and pepper to taste. Mix soup and milk together until smooth. Pour over potatoes. Sprinkle paprika on top. Dot butter on top to brown potatoes. Bake at 350° until potatoes are tender.
Mix all ingredients in baking pan (15 x 10 x 1-inch). Bake at 350° for 30 minutes. Ice and serve. Great when you are out of eggs.
In mixing bowl, combine sausage and sugars and stir until mixture is well blended. Add eggs and beat well. Onto a piece of wax paper, sift flour, ginger, baking powder and pumpkin pie spice together. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, mixing well. Pour boiling water over raisins and let stand 5 minutes. Drain well, then put raisins and pecans into cake mixture. Put into well-greased and lightly floured Bundt pan. Bake 1 1/2 hours at 350°. Cool 15 minutes before turning out of pan. Keep refrigerated.
Boil macaroni until tender. Melt margarine in microwave. Add flour, pepper and paprika. Add milk and stir. Microwave on Medium for 7 minutes. Stir halfway through. At the end of cooking, this should be getting semi-thick, but still runny. Add cheeses. Microwave on Medium, stirring occasionally, until cheese melts. Drain macaroni. Put in sprayed baking dish. Put cheese sauce on top. Bake at 300° to 350° for 20 to 25 minutes.
Combine all ingredients except meat. Mix well; add meat, cover and refrigerate 6 hours or overnight. Grill or broil. Cook 30 to 40 minutes.
Mix all ingredients except oil. Shape mixture into 4 patties. Chill for 2 hours. Panfry patties in hot skillet for 5 minutes on each side. Serve with rice and corn bread.
Combine lime juice, ginger, and honey in a small bowl, whisk in olive oil and season with salt and pepper.	Set vinaigrette aside. Peel, seed and cut papaya into 1/2 inch dice. Combine black beans, papayas and red onions in a large bowl and toss together. Pour vinaigrette over and toss again. Cover and refrigerate for 30 minutes. Add mint, toss again, and serve immediately.
Mix all the ingredients together. Put into a baking dish. Bake for 20 to 25 minutes at 350°. Serves 6.
Combine warm water, honey, salt and yeast together. Let set until yeast dissolves. Add eggs and enough whole wheat flour to make a soft dough (8 to 9 cups). Work like any other bread dough.
Chop tomatoes, onion, green pepper, parsley and jalapeno peppers into fine pieces (I usually chop them into chunks and then run it through a food processor until it is the right consistency). Cut lemon in half and squeeze into veggies. Add Tabasco sauce and garlic salt. You can add extra Tabasco sauce to taste for that extra hot salsa.
Slightly beat eggs in a large bowl. Stir in remaining ingredients until well blended. Pour into pie shell. Arrange pecan halves on top. Bake 45 to 55 minutes at 350°.
Mix beef, rice, onion and seasonings. Form into small balls. Fry in hot Wesson oil, turning frequently until light brown, but not crusty, on all sides. Add Hunt's sauce and water. Mix well. Cover and simmer about 45 minutes. Makes 4 servings.
Arrange frozen broccoli in greased casserole dish (do not thaw). Next, add soup, tuna and stuffing that has been stirred together. Bake at 350° for 40 or 45 minutes.
Cook pasta as package directs; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. Yields 4 to 6 servings.
Preheat oven to 450°. Peel potatoes and cut in half lengthwise. Cut halves into thirds. Blanch wedges for 3 minutes in unsalted boiling water. Butter baking dish. Arrange potatoes in a single layer. Baste with melted butter and sprinkle liberally with salt. Roast in center of oven 15 minutes. Turn and roast 15 minutes more. Serves 4 to 6.
Peel and pit avocados. Process the avocados, garlic, green onions, cilantro, jalapenos with juice and Tabasco sauce in a blender or food processor until smooth. Add sour cream and process again. Stir in buttermilk and chilled broth. Taste and add any salt, if desired. Cover and chill until very cold. Garnish with a dollop of sour cream and chopped green onion tops.
In a glass bowl, toss all ingredients. Cover and refrigerate. Allow to marinate so flavors blend.
Crumble vanilla wafers fine. Cut dates fine. Chop nuts and cut dates in 1/2. Mix all ingredients together. Pour milk over all and mix well. Mold into square logs. Store in refrigerator.
Mix the first 5 ingredients together. Bake at 350° in a 9 x 13-inch pan for 20 minutes or until a knife comes out clean. Remove from oven. Top with Cheddar cheese. Bake 10 minutes longer.
Cook sausage, onion and bell pepper in 10-inch skillet over medium heat, stirring occasionally, until sausage is brown. Drain. Stir in salsa; heat until hot. Spread mixture evenly in skillet. Make 4 indentations in mixture with back of spoon. Break 1 egg into each indentation. Cover and cook over low heat about 12 minutes or until whites are set and yolks are thickened. Sprinkle with cheese. Serve with sour cream, if desired. Makes 4 servings, 380 calories per serving.
Beat eggs until thick and lemon colored. Gradually add sugar and beat until well blended. Stir in next 3 ingredients. Mix dry ingredients together and add to mixture, blending well. Stir in nuts and spread in buttered 13 x 9 x 2-inch pan. Bake in oven at 350° for 25 to 30 minutes. Makes 24.
Cook bacon; remove and crumble. Cook all other ingredients except grits and eggs. Bring to a boil and cook 10 minutes or until thickens. Break 2 eggs at a time in small bowl. Slip eggs into tomato mixture. Add crumbled bacon; cover and cook eggs about 4 to 6 minutes until yolks are set. Cook grits as directed on package. Serve grits in a soup or cereal bowl. Spoon egg and tomato mixture into center of grits.
Cook bacon until crisp; drain on paper towel and crumble. In small bowl, combine oil, vinegar, lemon juice, Good Seasons dry dressing, salt, pepper, grated cheese and Sweet 'N Low or sugar. Mix well.
Brown meat, add water and cook a little longer. Mix with remaining ingredients (except chow mein noodles). Bake 1 to 1 1/2 hours at 350°. Add chow mein noodles on top and bake an additional 15 minutes.
Can use frozen peas, green beans, mushrooms and slivered almonds. Place frozen vegetables that have been broken up in skillet. Add soup, water and tuna. Stir to mix. Place biscuits on top. Pour melted butter on top. Sprinkle with parsley.
Pour boiling water over oatmeal; let stand 20 minutes. Beat butter until creamy, gradually adding sugars and beat until fluffy. Blend in vanilla and eggs; add oatmeal mixture. Mix well; add remaining ingredients and mix well. Pour batter into a greased 9 x 12-inch pan. Bake at 350° for 50 minutes.
Mix ingredients together. Crumble crackers over ingredients. Pour butter over crackers. Bake at 350° for 40 minutes.
Preheat oven to 450°. Line 9-inch pie plate with pie crust. Peel and core and cut apples into very thin pieces. Cover pie with a pricked upper crust. Bake at 450° for 10 minutes; reduce heat to 350° and bake for an additional 45 minutes or until done.
Bring cherries to a boil. Stir in gelatin and sugar until dissolved. Stir in pineapple and chopped nuts. Pour into mold and chill until set.
Cut and cook mushroom stems, garlic and onion in 2 tablespoons oil over medium heat, stirring until tender. Add Prosciutto, bread crumbs, parsley, 1/2 cup Parmesan cheese, egg, salt and pepper. Place mixture in mushroom caps. Place on lightly greased shallow baking dish. Sprinkle with 1/4 cup remaining Parmesan cheese. Drizzle with remaining 2 tablespoons oil. Bake at 400° for 12 to 15 minutes.
In large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Mix well. Using pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in raisins; set aside.
Bake cake according to directions on box. Cool completely. With the end of a wooden spoon poke holes in cake every few inches. Pour sweetened condensed milk over top of cake, let soak in for 5 minutes. Pour caramel topping over cake and allow to soak for 5 minutes. Ice cake with whipped topping and sprinkle with crushed candy bars. Chill overnight.
Drain juice from pineapple. To the juice, add enough orange juice to make 1 cup. Combine juices, marshmallows and jello and heat until marshmallows are dissolved. Set aside to cool. When almost set, fold in whipped cream, cottage cheese and nuts.
Place celery and mushrooms on a large foil square. Sprinkle with onion, salt and pepper; drizzle with butter. Close foil tightly and bake in a 400° oven for 1 hour.
Cover squash with 1/2 cup water. Cook with onion until tender. Drain. Combine squash, onion, egg and bread. Place in casserole. Spread with slices of cheese. Bake at 350° until cheese is brown.
Cook chicken breasts. If they have bones in them, pick meat from bones. Follow directions on box of stuffing mix. Put chicken on bottom of baking dish. Put soup and milk (mixed together) on top of chicken. Add the stuffing mix. Bake 45 minutes at 325°.
Mix everything except oil with buttermilk which has the baking soda in it. Spray a large iron skillet with Pam. Put the oil and batter in the skillet and bake 15 to 20 minutes at 350°, or until the cornbread is golden brown.
Tear angel food cake into pieces; set aside. Mix the gelatine in the 4 teaspoons cold water; add the boiling water. Stir until completely dissolved. Add sugar, salt, crushed pineapple and lemon flavoring. Set in the refrigerator until slightly jellied. Whip 4 Dream Whip to stiff peaks, then fold jellied mixture into Dream Whip. Add cherries and nuts to mixture.
Mix cereal with 1 tablespoon butter; set aside. Stir together flour, baking powder and salt; set aside.
Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture, beating well. Stir in flavorings and coconut. Pour batter into a well-greased 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
Cut tomatoes into small pieces. Combine tomatoes and juice with remaining ingredients. Chill thoroughly before serving. Makes about 5 cups.
Cook sugar and milk until it forms a soft ball in water; add dates and cook until it forms a soft ball. Remove from heat and add butter, nuts and vanilla to taste. Beat until cool and roll in a damp cloth. So good!
Melt chocolate and butterscotch pieces over water. Remove from heat. Stir in remaining ingredients (except noodles). Chill 20 minutes. Shape into 1-inch balls. Roll in noodles and walnuts. Store in tight container in refrigerator.
Melt butter and saute onion. In a bowl, beat eggs; then add sour cream, Worcestershire sauce, salt and crab meat. Pour into pie shell and sprinkle with cheese. Bake at 300° for 1 hour.
Mix soups together. Butter casserole dish or pan. Arrange layers of potatoes, onion and soup; repeat layers. Dot with margarine. Bake at 350° for 1 hour. Sprinkle paprika on top with grated cheese and bake 15 minutes longer.
Whenever my grandfather, Fred Loyal, would want a change from turkey or ham for the holidays, he would always buy a goose for my grandmother, Wilma, to prepare. Her roasted goose was always delicious and succulent. I later discovered that her secret was the parboiling of her roasted birds, whether turkey or goose.
Dissolve jello in hot water; let chill until thickened (not set). Mix all ingredients and pour into mold or baking dish. Chill until firm.
Melt shortening in pan. Turn off. Stir in brown sugar and cool. Beat in eggs one at a time until well mixed. Add dry ingredients, chocolate chips and chopped nuts. Mix well (dough will be thick). Spread in 9 x 13-inch pan which has been greased and bake 25 to 30 minutes at 350°.
Place yeast in warm water. Melt butter, cream with sugar in large bowl; add beaten egg. Add dissolved yeast and water to creamed mixture. Add flour and stir well. Place in airtight container and store in refrigerator. To bake, stir down. Fill muffin tin 2/3 full (does not have to rise) and bake at 350° for about 20 minutes. This dough will not have a "yeasty" flavor if you do not store in refrigerator at least 2 hours before baking. Batter keeps in airtight container in refrigerator for several days.
Preheat oven to 350°. Brown the ground beef, crumbling it; then drain off grease. Set aside. Saute the carrots, peppers, onions and garlic in 2 tablespoons vegetable oil in a deep 12-inch skillet over moderate heat until slightly softened (about 6 minutes). Add the beef, celery seed, pepper and salt and stir. Next add the tomato sauce, molasses, and Dijon mustard. Mix and bring to a simmer. Then stir in the baked beans. Spoon into an 11 x 9 x 2-inch baking dish or 2 1/2-quart casserole. Sprinkle with bread crumbs or crackers and bake, uncovered for 35 to 45 minutes.
Mash all ingredients together. Place in oven and bake for 1 to 1 1/2 hours or until done at 450°. Put marshmallows on top and brown.
Cook first 3 ingredients until it forms a soft ball in water. Add vanilla and peanut butter.
Mix egg and tomato sauce. Add salt, then add broken bread pieces. Cook onion, then add to meat and sauce. Bake for 1 hour at 350°.
Dissolve the yeast in the warm water in a large bowl. Beat in the flour, cake mix and salt; do not knead. Place the dough in a greased bowl, turning to coat the surface. Let rise, covered, in a warm place for 1 hour or until doubled in bulk. Spoon into greased muffin cups, filling the cups 1/2 full. Let rise for 30 minutes. Bake at 350 degrees for 12 to 15 minutes or until golden. Makes 24.
This makes a heavy batter. I mix ingredients by hand. Mix in order of list. Roll into balls and mash flat on baking sheet. Grease baking sheet (once) and bake at 375° for about 12 minutes.
Preheat oven to 350°. Combine margarine, mustard, parsley and tarragon. Mix well, until thoroughly combined. Using a rolling pin, roll each biscuit, forming 4 circles about 6-inches in diameter. Spray baking sheet with nonstick cooking spray. Put biscuit circle onto sprayed sheet. Spread 1/4 of margarine mixture onto center of each circle and top with 1/4 cup mushrooms. Moisten edge of dough with water, then fold each circle over, pressing edges together (turnover style). Bake 10 to 15 minutes or until lightly browned. Each serving, 1 bread, 1/2 vegetable and 1 fat.
Combine first four ingredients in a large bowl; stir well. Add vegetables; toss gently. Cover and chill for two hours. Can be made the day before. Use a slotted spoon to serve.
Cook ground beef, onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomatoes and remaining ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, 45 minutes. Serve sauce with spaghetti or use to make lasagna. Yields 7 1/2 cups. Freezes well.
Mix all together with mixer except chips. Add chips (stir them in last). Bake at 350° for 35 minutes (my oven is 325° for 30 minutes). Pour in bread pan or 6 mini aluminum pans for great gifts. This is rich, moist and tasty.
Beat eggs until frothy. Add sugar, oil, vanilla and cinnamon, beating 1 minute with mixer. Stir in the zucchini and flour. Bake at 350° for 55 to 60 minutes in a greased and floured Bundt or tube pan. Cool and sprinkle with powdered sugar.
Cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking soda and add alternately with the chocolate syrup to the creamed mixture. Pour the batter into paper-lined muffin cups, filling each 1/2 full. Bake at 375° for 20 to 25 minutes.
Spread 2 cups of corn chips in baking dish. Arrange chopped onion and half of cheese on corn chips. Pour chili over onion and cheese. Top with remaining corn chips and cheese. Bake at 350° for 15 to 20 minutes, until hot and bubbly. Serves 4 to 6.
Combine orange muffin mix and flaked coconut. Drain pineapple, reserving 1 tablespoon syrup. Add pineapple, beaten egg and milk to dry ingredients. Blend only until dry ingredients are moistened.
Combine cheese and sausage; add hot sauce and biscuit mix. Blend well. Dough will be stiff. Roll in small balls and place on cookie sheet. Bake at 325° for 30 minutes or until lightly browned.
Mix egg yolks, deviled ham and horseradish sauce or mayonnaise to a paste that can be put through a pastry bag with a star tip. Pipe paste into each empty egg half. Chill.
Beat margarine and egg until creamy. Add vanilla, orange or lemon peel and chopped dates; mix well. Mix separately the oats, flour, wheat germ or oat bran, baking powder and spices. Add to oat mixture and margarine mixture. Alternate with skim milk, beating on low speed until well blended. Spread batter evenly into well-greased 10 x 15-inch cookie sheet or shallow rimmed pan. Sprinkle with finely chopped nuts. Press gently into batter. Bake at 350° for about 25 minutes or until center is firm. Cool. Makes 25 (2 x 3-inch) bars.
Cream oleo and sugar. Add egg and mix well. Add dry ingredients with sour cream and chocolate. Mix well. Add nuts. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 12 minutes. Coat with chocolate frosting.