HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in an 8-inch cast-iron skillet or 8-inch square pan in a 400° oven for 5 minutes. Combine cornmeal and next 8 ingredients in a large bowl. Make a well in center of mixture. Set aside. Combine yogurt, egg and pimiento. Add to dry ingredients, stirring just until moistened. Remove skillet from oven. Pour oil into batter, stirring until blended. Pour mixture into hot skillet. Bake at 400° for 20 to 25 minutes or until golden. Serve immediately.
Combine first 5 ingredients. Cook over low heat until thick. Let cool. Add next 4 ingredients. Gently fold in 1 cup cream, whipped. Spoon into greased 8-inch square pan. Freeze. Cut into squares. Serve on lettuce leaf.
Combine all and cook until it boils well, stirring often. Cool, box and freeze. When ready to use, thaw in double boiler and heat until hot. Ready to eat!
Mix corn, eggs, sugar, flour, baking powder and salt together. Gradually add milk and mix well. Pour into greased baking dish. Dot with butter. Bake, uncovered, 40 minutes at 350°.
Made best and easiest in an electric skillet. Melt oleo, add onion, cook until tender. Add flour, mixing well. Stir in seasonings. Slowly add stock, stirring to blend without lumps. Add half and half and chicken. Simmer 30 to 40 minutes.
Combine water, jello and strawberries. Chill until soft. Combine butter, 3 1/2 tablespoons sugar and crushed pretzels. Pat into 9 x 13-inch dish. Bake 7 1/2 minutes at 400°. Cool.
In a bowl layer: 1/2 head lettuce (in pieces), 1/2 lb. diced bacon, chopped hard-boiled eggs, salt and pepper to taste, chopped onion, uncooked peas, cauliflower and 1/2 head lettuce for cover. Frost with mixture of 1 cup Miracle Whip and 1 cup Hellmann's mayonnaise. Sprinkle with grated Cheddar cheese. Cover and refrigerate for 6 to 8 hours.
Cut meat in 1-inch squares. In large frypan, brown meat on all sides in oil. Remove meat from pan; add gravy mix and water. Bring to boil, stirring constantly. Stir in remaining ingredients except noodles. Return meat to pan; cover and simmer until meat is tender. Stir occasionally. Serve over hot buttered noodles.
Preheat oven to 400°. Grease a large baking sheet. Stir together flour, sugar and orange peel in mixing bowl. Cut butter into flour mixture with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cranberries. Break egg into measuring cup. Add enough milk to make 2/3 cup. Add milk mixture to dry ingredients. Stir gently with a fork until dry particles begin to cling together. Do not add more liquid. Mixture may be crumbly. Turn mixture out onto lightly floured board or pastry cloth and gently push particles together to form a ball of dough. Divide dough in half. Place both halves on prepared baking sheet and press each into a 6-inch circle. Cut each circle into 8 wedges using floured sharp knife or pizza cutter. Separate wedges slightly, leaving about 1/2-inch between each wedge. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes on baking sheet and carefully slide rings off baking sheet.
Blend Crisco, egg and milk. Mix flour, baking powder, salt and sugar. Combine two mixtures with mashed potatoes and mix thoroughly. Roll on lightly floured pastry cloth or board and cut with floured doughnut cutter. Fry in deep Crisco heated to 365° 3 to 5 minutes. Drain on paper towels. Dip in powdered sugar.
Melt margarine. Beat in sugars, eggs and vanilla. Mix in dry ingredients. Stir in apple. Put in greased 9 x 13-inch pan. Sprinkle with cinnamon sugar. Bake at 350° for 30 minutes.
Separate biscuit dough and spread into ungreased 9-inch pie pan or 9-inch quiche pan, pressing together to form crust. Toss cheese with flour. Add remaining ingredients; mix well. Pour into crust and bake at 350° for 1 hour.
Mix first 5 ingredients in saucepan. Heat on medium to high heat, stirring occasionally while frothy. When consistency is like syrup, add 3 cups pecans. Stir until all are well coated. If extra liquid is in pan, stir in more nuts until syrup is all used. Spread on wax paper or cookie sheet sprayed with Pam. Let cool and enjoy.
Combine tomatoes, broccoli, spinach, turkey, eggs and green onion in a large bowl. Combine Italian dressing and mustard, stirring until blended. Pour over salad and toss to blend. Serve immediately.
Preheat oven to 400°. Butter or line with paper baking cups, 12 (2 1/2-inch) muffin cups. In a large bowl, beat eggs until blended. Stir in yogurt and sugar. Add baking mix; stir until just moistened. Stir in cheese and raisins. Fill prepared muffin cups 2/3 full. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Remove muffins from pan. Serve warm or place on wire racks to cool completely. Store in a closed plastic container. Makes 12.
Cream sugar and butter, then add salt, well beaten eggs and mashed bananas. Add flour and soda (sifted three times) and nuts. Bake 15 minutes in loaf at 300°.
Saute onion in butter until golden brown. Add soup and cheese; blend together. Add rice and broccoli. Pour into buttered baking dish. Bake at 350° for 30 to 45 minutes until firm.
Arrange half of asparagus in lightly greased 21 x 8 x 2-inch baking dish. Combine next 6 ingredients. Stir gently and spoon 1/2 of mixture over asparagus. Repeat layers. Combine bread crumbs and margarine; sprinkle over top. Bake, uncovered, 20 minutes at 350°. Serves 8 to 10.
In a large bowl combine milk and pudding mix. Beat 2 minutes until well blended. Refrigerate about 5 minutes. Add sugar, half and half, maple flavoring and eggs to pudding mix until well blended. Stir in nuts. Pour into freezer can. Refrigerate until ready to serve. Makes 3 quarts or 24 (1/2 cup) servings.
Blend and chill all ingredients except champagne. To serve pour in punch bowl and add champagne. Garnish with orange slices.
Melt butter in stock pot. Lightly saute vegetables. Add remaining ingredients and 1 1/2 quarts of water. Bring to a boil over medium heat. Reduce heat and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Season with salt and pepper. Serve with warm noodles or rice.
Cream butter, sugar and eggs. Mix food coloring and cocoa. Add to creamed mixture. Add salt and vanilla and buttermilk. Add flour a little at a time, beating well after each mixture. Mix baking soda and vinegar. Do not beat after adding baking soda and vinegar. Bake in 2 (9-inch) pans for 30 minutes at 350°.
Break egg in a measuring cup. (Beat lightly.) Add milk to make 1/2 cup. Add to other ingredients. Makes 3 shells.
Cut cake horizontally into 3 layers. Place 1 layer on dish. Stir crushed strawberries and milk into 1 cup of the whipped topping in a large bowl. Spread 1/2 of the strawberry mixture on cake layer. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve.
Cover raisins with water and boil 20 minutes. While raisins are boiling, mix sausage, cinnamon and sugar together. With slotted spoon, put raisins in sausage mixture (save raisin water). Measure 1 cup raisin juice (if not a cup, add water). Add baking soda to juice, then to sausage mixture. Juice will foam when soda is added. Add flour and mix well. Bake in greased and floured tube pan. Bake at 400° for 55 minutes or until toothpick is clean.
Heat oven to 375°. Separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press over bottom to form crust. Bake for 5 minutes. Combine cream cheese, sugar and almond extract; blend until smooth. Spread over crust. Spoon pie filling over cream cheese mixture. Combine flour, brown sugar and margarine; mix until crumbly. Stir in almonds; sprinkle crumb mixture over pie filling. Return to oven and bake an additional 25 to 30 minutes or until golden brown. Cool completely; cut into squares. If desired, serve with whipped cream and garnish with almonds and mint.
Combine all the above ingredients. Chill. Yields 1 1/4 cups.
Mix crushed pineapple with pudding. Add Cool Whip, fruit cocktail and Mandarin oranges. Let cool in refrigerator until thick (about 1 hour).
Drain maraschino cherries and pineapple and set aside. Bake 3 layers of yellow cake mix by package directions. In bottom of large glass punch bowl, break up one layer of cake. Next, add a thin layer of pineapple and then one of cherry pie filling. Next, a layer of pudding, mixed by package directions, a layer of whipped topping a layer of pecans and a layer of coconut. Top entire dessert with the chopped maraschino cherries. Repeat the same layering process three times before the final topping is added. Chill for 2 hours before serving. Will serve a large crowd. Recipe may be used in smaller amounts in order to fit punch bowl that is available.
Cook macaroni according to directions. Add peas/carrots and shrimp. Mix other ingredients and then add to macaroni. Chill.
In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg and ginger. Stir gently with a whisk. In a medium bowl, combine melted butter, grated carrots, grated apple, brown sugar, raisins and eggs and stir until the sugar is dissolved. Stir into flour mixture.
Mix all ingredients, adding eggs one at a time. Beat for 3 minutes. Bake in 3 greased and floured 8 or 9-inch cake pans at 325° for 25 to 30 minutes.
Heat and boil the brown sugar and butter for 1 minute. Pour over Crispix cereal and pecans. Bake in 300° oven for 10 minutes; stir, bake 10 minutes, then stir again and then bake a final 8 minutes.
Bake cake in 9 x 13-inch pan. Cool. Cut into small pieces. Make instant pudding and chill overnight. In a trifle bowl or glass bowl, place one layer of cake pieces. Drizzle 1/2 of Kahlua over cake pieces. Place 1/2 pudding on top, then place 1/2 Cool Whip on top. Sprinkle Heath bits. Repeat layers again and refrigerate.
In a 9 x 11-inch pan, layer lettuce. Spread cheese over lettuce. Mix mayonnaise well with lettuce and cheese. Cover and refrigerate overnight. In separate pan, slice tomatoes. Pour approximately 4 ounces Italian dressing over tomatoes. Refrigerate overnight.
Bring water to boil; salt to taste. Cut off and discard tough base of the asparagus spears; clean and set aside. Julienne the carrot. Drop vegetables into boiling water approximately 4 minutes; do not overcook. Drain well. Set aside.
Brown hamburger with garlic, salt & pepper. Sprinkle flour into browned meat and brown. Add water and tomato sauce. Add green chile and simmer, stirring until thickened. Add red chile if needed for flavoring. (Leftover coffee from this mornings pot is secret ingredient, approx 1/2 C.)
Spray a 9 x 13-inch dish with Pam. Place cherry pie filling in dish. Top with pineapple, juice included. Spread the dry cake mix over the pineapple. Sprinkle the nuts over the cake mix. Pour the melted oleo over the nuts. Bake at 325° for about 1 hour. Serve with Cool Whip or ice cream.
Saute onion and celery in margarine until tender. Combine sauteed ingredients with all other ingredients except cheese. Place in casserole dish and top with cheese. Heat in 350° oven until bubbly, about 30 to 45 minutes.
Heat oven to 400°. Mix egg and milk. Saute onion in shortening until golden. Blend in biscuit mix with shortening and egg. Add onion and half of cheese. Spread dough in greased glass baking dish. Sprinkle top with the remaining cheese and with poppy seed. Sprinkle melted butter over all. Bake 20 to 25 minutes. Serve hot.
Cook green beans 15 minutes; drain. Put half of beans in the bottom of casserole. Add half of mushroom soup. Cover with cheese. Pour half of crushed crackers over cheese. Repeat layers. Bake at 350° for 20 minutes. Yields 10 to 15 servings.
Blend peanut butter, sugar and margarine. Add Rice Krispies and mix well. Roll into walnut-shaped balls (you may need to refrigerate dough first for easier handling). In a double boiler, melt both chocolates and wax. Dip balls into chocolate mixture with smooth edge tongs and quickly place on foil or waxed paper. Once cooled, store in refrigerator or freezer.
Beat egg yolks until they're lighter in color and the consistency of runny mayonnaise. Add mustard, pepper and salt; beat in well. Now start adding the oil about 1/2 teaspoon at a time, beating constantly at medium speed until 1/2 cup has been added. At this point you can stop beating for a few minutes. If you stop before that it will separate. Now add the remaining 1 1/2 cups of oil the same way, in small amounts beating constantly until all the oil has been added. I wait until it's finished to add the lemon juice then you can adjust to your own taste. Just beat enough to mix after adding lemon juice; I also add a little more salt usually to bring out the flavor.
Mix chicken, chilies, onion and cheese. Roll in tortilla shells. Cover with mixture of 2 cans of cream of chicken soup and 1 can sour cream. Cover with foil and bake until hot and bubbly at 350°.
Melt margarine; add flour and stir well. Add milk slowly and cook until thick. Add cheese and stir until melted. Serve over seasoned boiled vegetables. May add water if needed.
Combine sugar, corn syrup, water, margarine and salt in saucepan. Cook until mixture is brittle when tested in cold water. Add vanilla. Pour in fine stream over popcorn, tossing lightly with a large fork to coat evenly. Grease fingers; shape mixture into balls, pressing popcorn together lightly. Yields about 3 dozen balls.
Mix seasonings together and add squash mixture. Bring to boil and cook 20 minutes. Put in hot jars and seal. Makes 10 to 11 pints.
Preheat oven to 400°. Sift together flour, sugar and salt. Beat eggs with milk and cream; add melted butter. Combine mixtures and beat until smooth (or mix in blender). Heat a 10-inch ovenproof skillet and brush well with butter. Pour 3/4 cup of the batter into the pan, tipping so it flows evenly over the bottom. When pancake is set, cover with a layer of apples and dot with butter. Sprinkle with cinnamon sugar and bake in oven for 3 minutes. Fold pancake so apples are inside; sprinkle top with cinnamon sugar and place on a fireproof plate. Repeat procedure until all 6 pancakes are done, then slip them under the broiler until browned. Makes 6 pancakes.
Place roast and vegetables in large casserole. Mix soups and water and pour over roast. Seal tightly with foil and bake at 275° for 4 to 5 hours. Delicious!
Grease one loaf pan or two one pound coffee tins. Mix dry ingredients. Add	eggs, oil and pumpkin.	Add nuts and raisins. Bake in 325° oven for an hour and 15 minutes.
Brown beef and drain. Add seasoning mix, water and beans and simmer. Combine lettuce, tomatoes, onion, cheese and dressing. Serve immediately or chill both mixtures until serving time. Just before serving, combine both mixtures with corn chips. Mix well and serve.
Place fish in shallow baking dish. Pour orange juice on top and dot with margarine. Bake in 350° oven for 45 minutes to 1 hour. Fish is done when it flakes with fork.
Saute in oil until tender the onion and celery. Add broccoli. Cook until tender. Add rice, soup, water and Cheez Whiz. Stir well. Bring to a boil. Put in 1 1/2-quart buttered casserole dish. Bake at 350° for 20 minutes, uncovered.
In large bowl, combine all ingredients except salad dressing. After all ingredients are mixed and tossed, add half bottle dressing and toss. Chill. Just before serving, add remaining dressing and mix. Recipe makes 8 servings. Ultra low-fat.
Beat warm cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Stir in mini chocolate chips. Spoon into crust. Chill until set, at least 4 hours. Garnish with whipped topping, chocolate shavings or fruit. Serves 6 to 8.
Drain fruit; reserve liquid from fruit. Put instant pudding mix in bowl and use liquid from fruit. Stir until lumps are dissolved. Chill and serve. Much better if chilled about 2 hours before serving.
Combine all ingredients in blender container. Cover and run at high speed until pineapple is finely crushed. While blender is running, add 6 ice cubes, one at a time. Trim glasses with lemon wedge.
Place apples in pie shell. Add cinnamon, sugar, nutmeg, few drops lemon juice and few dabs butter over. Put top crust on and bake at 350°.
Cream butter and sugar until fluffy; add egg yolk, milk and vanilla. Sift dry ingredients together and add gradually to creamed mixture. Divide dough into halves and add chocolate to one half. Roll white dough into a thin sheet. Roll chocolate dough the same. Place chocolate dough over white dough and press gently. Roll up as for a jelly roll, approximately 2-inches in diameter. Set in icebox for several hours to firm. Cut into thin slices and bake in a 350° oven for 8 to 10 minutes. Makes 4 dozen.
Brown ground beef, onion and green pepper. Drain excess grease from beef mixture. Add remaining ingredients. Cook and simmer. Serve hot with tortilla chips or Fritos.
Cream oleo and 3 tablespoons of sugar. Add pretzels. Spread in 9 x 13 x 2-inch pan. Bake 10 minutes in 350° oven. Take out of oven and cool well.
Heat margarine in skillet; add remaining ingredients. Cover and cook over low heat for 20 to 25 minutes.
Beat the egg, add the flour, salt and sugar. Stir until well mixed. Add the vinegar and water. Cook until almost transparent. Perfect for potato salad. Add a little extra sugar for apple salad.
Crumble flour, salt and shortening, then add egg, water and vinegar, making a soft dough. This dough freezes very well.
Brown meat, spices and onion. Layer with cabbage and tomato sauce. Bake, covered, for 1 hour at 400°.
Place onion in a bowl. Add 1 tablespoon of water. Cover. Microwave 2 1/2 minutes. Wash tomatoes; place in 1-quart casserole. Add onion, salt, pepper, thyme, oregano and sugar. Mix well.
Combine and mix all ingredients in a mixing bowl. Butter and flour a Bundt cake pan, then pour ingredients into pan. Bake at 350° for 40 to 45 minutes.
Cut lean country style ribs or spareribs into serving pieces. Place on a rack in a shallow baking pan. On each rib, place 1 slice of lemon and 1 slice of onion. Bake at 450° for 30 minutes. Reduce heat to 350°. Baste with Houston barbecue sauce, low-fat version, and continue baking 1 1/2 to 2 hours or until tender. Turn and baste as needed.
Put hash browns in 9x13 pan. Drizzle over melted butter. Bake 425 degrees for 35-40 minutes. Remove from oven add meat. Combine cheeses, eggs and milk. Pour over top of hash brown and bake for 30-45 minutes at 350 degrees.
Combine brown sugar, granulated sugar, salt and milk in small saucepan; bring to a boil and cook to the soft ball stage (242°), stirring occasionally. Remove from heat and stir in butter; cool. Add vanilla and beat and stir in butter. Cool. Add vanilla and beat until mixture is firm enough to knead.
Sprinkle salt and pepper on chicken breasts. Saute in 4 tablespoons butter. Cook for 15 minutes. Remove from skillet and place in greased casserole. Melt remaining 4 tablespoons butter in same skillet; blend in flour and slowly stir in wine and cream. Cook over medium heat, stirring constantly, until smooth and thickened. Add diced ham and mushrooms over chicken. Pour sauce over and bake, covered, at 350° for 30 minutes or until bubbly. Serve with rice.
Sift flour, soda and salt together. Cream the sugars, margarine and peanut butter. Add egg. Add flour mixture. Form into balls. Bake at 400° for 12 minutes.
Melt oleo and blend in flour, sugar, salt and milk. Stir constantly until mixture thickens and bubbles. Pour over cabbage and bake at 350° for 1 1/1 hours.
Mix pineapple, orange slices and cottage cheese. Pour dry jello over mixture; stir well. Fold in Cool Whip and pour on flat container. Refrigerate overnight.
Soften the gelatine in 1/4 cup tomato juice. Stir over low heat until dissolved. Add 1 cup tomato juice and the salad dressing. Chill until slightly thickened. Fold in the green pepper, celery and green onion. Shrimp meat may be added, if desired. Pour into salad mold. Chill until set. Unmold onto greens; garnish with avocado slices.
Make a strong infusion of 1/2 cup of dried horehound steeped in 2 cups boiling water in covered teapot. Strain after 10 minutes into a 6-quart saucepan. Add 3 cups sugar and 1/2 teaspoon cream of tartar. Boil hard to tack stage, 300°. Pour into buttered pan. Make into squares before entirely hard to break when it can be handled. Sift powdered sugar over chunks to keep separate; store in tin box.
Cook onions in butter in frypan for 15 minutes. Place onions in crock-pot with water and salt. Cook on high for 3 hours. Put a slice of French bread into each of 4 ovenproof bowls. Pour soup on top. Cover with slices of Mozzarella and Swiss cheese. Broil in oven until cheese melts. Serves 4.
Drain all vegetables well. Mix all vegetables and set aside. Bring sugar, oil and vinegar to a boil. Simmer 5 minutes, cool. Pour over vegetables. Let stand overnight in refrigerator.
Wash the tomatoes and slice into 3/8-inch thick rounds. Peel the cucumber and slice diagonally into 1/4-inch thick ovals. Peel the onion and slice 1/4-inch thick, then separate into rings. Arrange all of these vegetables attractively on a serving plate. Sprinkle with black olives.
Mix the cornstarch with about 1/4 cup of the clam juice and set it aside. Combine everything except the linguine and the cheese in a saucepan and simmer, covered, about 5 minutes, then stir in the cornstarch mixture which will thicken the sauce only slightly. Simmer another 5 minutes, stirring. When the sauce clears, pour it over your still warm linguine. For the more high-fat version, add 2 tablespoons good olive oil to the sauce, and use the cheese more liberally.
Combine first 3 ingredients. Brush potatoes with mixture. Place cut side down on baking sheet. Bake in preheated 375° oven for 45 minutes. Makes 4 servings.
Blend all ingredients well. Drop by spoonful into hot oil. Brown; drain on paper towel.
Preheat oven to 375°. Cream together shortening and sugar. Add molasses and beaten eggs; stir until creamy. Add salt, baking soda and spices; stir. Add flour; stir. Roll cookies in sugar and place on ungreased cookie sheet. Bake for about 15 minutes at 375°.
Line ice cube tray, 9x5 inch loaf pan or 8 inch sq pan with half the crumbs. In medium saucepan, combine the egg yolks (reserve whites in small mixer bowl), lemon peel, lemon juice, 1/4 C sugar and the salt. Mix thoroughly. Cook over medium heat, stirring constantly, till mixture just bubbles. Cool.
Cook chicken 1/2 hour with salt. Save 2 cups broth. Pick chicken into small pieces. Place in bottom of an 11 x 9-inch greased casserole. Add milk to soup; pour over chicken. Add 2 cups broth to stuffing; toss well. Spread evenly over top. Bake at 350° for 1 hour.
Blend all ingredients together. Divide batter filling into 3 shells. Place in oven, set at 300°, for 10 minutes. Turn oven down to 275°. Cook for 35 minutes.
Blend ingredients. Add Cool Whip. Put into a 9 x 5-inch pan. Cover with foil and freeze 24 hours.
Mix Cool Whip and Eagle Brand milk together. Put layer of this mixture in the bottom of a bowl. Layer cookies and berries; continue, and end with Cool Whip mixture on top. Refrigerate and serve.
Saute first 4 ingredients. Add soups and rice. Mix. Bake in covered casserole 45 minutes to 1 hour at 350°. Sprinkle with shredded cheese, if desired. Serve hot. Serves 6 to 8. Freezes well.
Mix well, chill for 1 hour. Roll out but not to thin. The cut with a empty spam can. Bake in 350 degrees till brown 12- 15 minutes.
Place lemon juice in milk to equal 2/3 cup. Set aside. In a large bowl, place sifted flour, sugar, baking powder, soda and salt. Add shortening, bananas and sour milk mixture. Beat vigorously for 2 minutes. Add eggs. Beat for 2 more minutes. Add walnuts, if desired. Bake in a Bundt pan in a 350° oven for 45 minutes. Cool 1 minute in pan, then turn out on plate. May be iced.
Season chicken with salt and pepper. Combine remaining ingredients, stirring well. Pour sauce over chicken and bake, uncovered, for 1 hour or 1 hour and 15 minutes at 350°. Makes 4 to 6 servings.
Drain and mash yams. Mix all ingredients and pour into greased 11 x 7 1/2-inch baking dish.
Let eggs, butter or margarine and cream stand at room temperature for 2 to 3 hours. Beat together eggs and cream just until blended. Add pasta to a large amount of boiling salted water. Cook 10 to 12 minutes. Drain well. Heat an ovenproof serving dish in a 250° oven.