HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour a 9-inch loaf pan. In large bowl, combine flour, sugar, baking soda and baking powder. Mix well. Add yogurt and honey to flour mix and mix well. Push globs of dough into prepared pan. Level out to make nice shape. Bake 45 to 50 minutes. This is a heart healthy low-fat bread. Each serving is 110 calories, 3.8 grams protein, 9 grams fat and 23 grams cholesterol.
Sift flour, sugar and baking powder. Add and stir oleo and egg yolks; then nuts and dates. Beat egg whites and fold into above mixture. Bake for 1 hour at 325° in a tube pan. Decorate top with candied cherries.
Brown meat in skillet. Add onion, tomatoes, ketchup, grated peppers and parsley; simmer for 30 minutes. Cook macaroni; drain and combine with meat mixture. Season to taste. Gently spoon mushroom soup from can into the mixture and mix lightly. Sprinkle cheese over top. Bake at 350° for 20 minutes or until top is bubbly and brown.
Brown beef and onion and drain. Add cream cheese, soup and stir until mixed and hot. Place broccoli on a casserole dish and pour mixture over top. Sprinkle with cheese. Unroll crescent rolls and lay over top of cheese and bake per directions on crescent roll can.
Wash beets; cut off leaves and stems, leaving about 1 inch of the root end. Cook until tender; drain and skin. Boil remaining ingredients together (except the eggs) for 10 minutes. Let beets stand in this liquid several days. Add whole cooked eggs to the liquid and refrigerate 2 days.
Clean and prepare ham for cooking. Soak overnight in cold water. Take out and wipe with paper towel. Place ham in large cooker. Put 6 colas over ham. Fill cooker with water. Place on top of stove and bring to a hard rapid boil. Time for one hour after ham hits boiling.
Preheat oven to 350°. Grease six 5 3/4 x 3 1/4-inch loaf pans. In a large bowl, combine flour, sugar, baking powder and salt. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles fine crumbs. In small bowl, beat the eggs with the milk. Mix the egg mixture, mincemeat, cranberries and walnuts into flour mixture. Spoon in pans. Bake 40 to 45 minutes.
Cream together sugar and shortening. Add egg to this mixture. Blend well. Sift together flour, soda and salt. Add to creamed sugar, shortening and egg mixture. Add 3 large mashed bananas. Add vanilla and nuts. Mix well. Bake in 350° oven for approximately 1 hour. Insert toothpick in center; if it comes out clean, you're finished. Wonderful eaten warm with a little butter.
Sift flour, baking powder, salt, sugar and cream of tartar into a mixing bowl. Add the shortening to the flour mixture and blend together until cornmeal-like consistency. Pour milk into flour mixture slowly. Add the egg and stir all together until a stiff dough. Put on a lightly floured board and knead 5 times. Roll out to one-half inch thickness; cut with a floured biscuit cutter. Bake on an ungreased cookie sheet for 10 to 15 minutes at 400°.
Preheat oven to 325°. Cream the shortening, first 1/2 cup white sugar and brown sugar. Add beaten eggs and vanilla. Add flour and buttermilk alternately. Baking soda can be put in flour or buttermilk. Grind raisins, nuts and orange rind. Add to other ingredients. Bake at 325°. Check after 1 hour. Dissolve remaining 1/2 cup sugar in juice of orange and pour over cake after it has been out of the oven for awhile.
Mix until crumbly the flour, brown sugar, cinnamon, oatmeal and melted butter. Pat 1/2 of crumbs into greased 9-inch pan; cover with 4 cups rhubarb. Combine sugar, cornstarch, water and vanilla. Cook until clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 45 minutes or until rhubarb is tender.
Beat egg, add buttermilk. Add all dry ingredients. Add margarine, make sure skillet is hot before dropping batter.
Combine and pack firmly in loaf pan. Bake at 350° for 1 hour. Let stand 5 minutes before slicing. Serves 8 people.
Cook sausage until brown. Add onion and celery and cook vegetables until clear. Add 1 can cream of mushroom soup and stir. Add pimentos, mushrooms and rice. Place in 3-quart greased casserole dish. Bake at 350° for 1 1/2 hours.
Sprinkle chicken with garlic powder, salt and pepper to taste. Spread out in a 9 x 13-inch pan. Add slices of onion and green pepper. Cover with the soup. Bake, uncovered, 1 hour at 325°.
Mix all ingredients and pour over chicken wings. Marinate overnight. Bake at 350° for 1 hour. (Can be kept warm in a crock-pot after cooking.)
Place all ingredients, except nuts, in blender; blend well. Stir in nuts by hand. Pour into Pam sprayed loaf pan. Bake at 350° for 40 minutes. Serves 4.
Mix together and spread on tortillas, roll tortillas up tightly, put in covered container and refrigerate for 2-3 hours. Cut roll-ups into bite size pieces and serve.
Boil roast in large pot with 2 quarts water. Add salt, pepper and garlic powder to taste. Cook 2 to 3 hours, until tender. Remove meat; shred it and place back into pot. Add potatoes. Mix flour and Crisco in bowl. In another bowl, blend eggs and water. Stir half the egg mixture into the flour mixture, then add rest of egg mixture, a little at a time.
In a skillet, cook onion, celery and ground beef until meat is brown and vegetables are tender. Drain. Stir in salt and pepper. Spoon mixture into a greased 12 x 8 x 2-inch baking dish. Spread soup over meat mixture. Top with frozen potatoes. Bake at 400° for about 40 minutes until bubbly. Remove from oven and top with cheese. Return to oven and bake until cheese melts, about 5 minutes.
Bottom Layer: Drain liquid from pineapple and reserve. Prepare gelatin according to package directions; color with green coloring. Add drained pineapple and put in 8 x 12-inch pan. Chill until firm.
Brown ground beef with onion. Add 2 soups and water. Cook spaghetti and drain. Add 1/2 cup grated cheese. Pour meat mixture into spaghetti and cheese. Mix in mushrooms and pour into a 9 x 13-inch pan. Top with grated cheese. Bake at 350° for 30 minutes.
Mix all together. Form into small balls. Bake on cookie sheet at 350° until brown (approximately 15 minutes) or brown in skillet on both sides.
Mix first 5 ingredients and pat onto a cookie sheet. Chill. Cut into squares and brown on each side. Put in baking dish and add mushroom soup. Bake at 300° for 1 hour, uncovered.
Cook pudding per instructions on box. Stir in cake mix. Pour into well greased 8 1/2 x 11 x 2-inch cake pan. Cover top of cake with chocolate pieces and nuts. Pat into cake. Bake at 325° for 25 minutes.
Sift together dry ingredients in large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into 2 greased and floured 9-inch round pans. Bake in a 350° oven for about 30 minutes or until cake tests done. Cool and remove from pans. Ice with chocolate icing.
Beat 2 egg yolks until thickened. Add lemon juice, condensed milk and 1/2 of Cool Whip. Mix well and pour in pie shell. Chill before serving.
Preheat oven to 350°. In a heavy, 2-quart saucepan, combine 3/4 cup sugar, cornstarch and water. Mix until cornstarch is thoroughly dissolved. Add egg yolks and whisk thoroughly. Bring to a boil over medium heat and allow to boil for 1 minute. Remove from heat and add margarine; mix well. Add grated lemon rind and lemon juice and again mix well. Allow the custard to cool. Spoon the custard into the unbaked pie shell.
Cook and mash beans while they are still warm. Chop apples. Cream the margarine or Crisco and sugar. Add eggs. Add flour alternately with liquid from beans. Add pecans, raisins, cinnamon, allspice, vanilla, chopped apples and mashed beans. Pour into greased and floured tube or Bundt pan. Bake at 350° until toothpick comes out clean.
Saute onions and green pepper in butter. Saute okra separately with salt and pepper. When okra is tender, mix with onions and pepper. Layer in casserole dish with fresh tomatoes. Slice olives and put on top. Bake at 400° for 30 to 45 minutes or until bubbly.
In medium size saucepan cook limas in 1 cup water with 2 sprigs mint. Do not overcook. Drain beans; rinse with cold water. Place in a bowl and throw away the mint sprigs. In a small bowl, whisk together mustard, vinegar, oil, salt, pepper and 2 teaspoons mint. Add this dressing and the ham to the beans. Toss and chill. An hour before serving, bring to room temperature and toss with 1/2 head shredded Boston lettuce. Garnish with fresh mint. Double the amount for dressing mix and it will be tastier.
Mix 2 teaspoons pepper, oil, vinegar, salt and sugar. Pour over vegetables. Toss. Store in refrigerator overnight.
Blend Crisco, sugar and eggs. Mix dry ingredients and add alternately with milk. Place in 9-inch square pan which has been rubbed with Crisco. Bake in hot oven at 400° about 25 minutes. Makes 18 pieces, 3 x 1 1/2 inches.
Brown hamburger, onion and pepper in greased skillet. Add tomatoes, catsup, salt and pepper. Cook 15-20 minutes. Cook macaroni in salted water until done; drain. Add macaroni to meat mixture in skillet. Simmer to blend flavors. Serves: 6-8.
Thaw bread. Combine the 2 loaves and spread on a cookie sheet. Cook sausage with onion and drain. Spread in the middle of bread dough and top with green onions and cheese. Pull side of bread over, making a loaf. Bake at 350° for 30 minutes.
Pour vegetables, soup, onion, mayonnaise and chestnuts in a casserole dish. Place in a 350° oven and bake 30 minutes. Remove from oven. Sprinkle with shredded cheese. Mix together crackers and margarine and sprinkle over vegetables. Bake 10 more minute or until top is brown.
Add cubed steak to crock-pot. Mix the other ingredients together and pour over the steak.
Boil and mash potatoes; add butter and sugar. Add beaten eggs and sugar; cream together. Dissolve yeast in lukewarm milk. Add to potato mixture. Add flour until mixture is stiff enough to knead. Knead well, about 10 to 12 strokes. Place in greased bowl. Grease top of dough with butter. Let stand in a warm place to rise. Form into rolls and let rise again. Bake at 450° for 15 to 20 minutes.
Combine gelatin and boiling water; stir until gelatin is dissolved. Add cold water and let partly congeal. Fold in other ingredients and pour into large mold or individual molds. Makes 16 servings.
Preheat oven to 350°. Sift together flour, baking powder, soda, salt, cinnamon and ground cloves. In a large bowl, beat sugar, oil and eggs. Add and beat in pumpkin. Add dry ingredients in 3 additions alternating with water or milk and vanilla. Fold in nuts and raisins or dates. Pour batter in a greased pan and bake for about an hour.
Mix oats, flour and apple juice in a large bowl until lumps are gone. Stir in cinnamon and raisins. Mix vanilla in the warm water and add, mixing well. Stir in banana and optional dried fruit. Let stand 15 or 20 minutes. Mix again and pour into nonstick 8-inch square pan. Bake at 325° or 350° for 1 hour or until browned. Makes 16 servings. Calories 131, fat 1 gram.
Heat together celery soup and milk. Add Cheddar cheese. Combine cooked noodles, tuna, mayo, celery, onion, green pepper and pimento. Add this to soup and cheese mixture. Pour into casserole dish. Preheat oven and bake at 400° for about 15 to 20 minutes or until bubbly. Do not overbake. Serve with extra cheese on top.
In 1 1/2-quart glass casserole, melt butter with High power for 30 to 45 seconds. Add corn, eggs, salt, pepper, sugar, onion and milk. Mix well. Bake with High power for 15 to 20 minutes. Stir halfway through baking time.
Mix flour, sugar, cocoa, baking soda and salt in greased 8 or 9-inch square baking pan. Make 2 holes in the dry ingredients. Pour oil into one, the vinegar and vanilla into the other. Pour the milk over all and mix until well blended and smooth. Bake at 350° until toothpick inserted in center comes out clean (about 30 minutes). Cool in pan on wire rack. Spread with Chocolate Glaze.
Crumble cheese into soup and heat until cheese melts. Blend well. Soften gelatin in water, then stir into soup mixture. Set aside to cool. Flake tuna into bowl and mix in vegetables, nuts and salt. Stir Miracle Whip and sour cream into soup mixture. Blend well, then fold into tuna mixture. Chill well. This makes a good mold.
Preheat oven to 350°. In large bowl, mix together cake mix and chocolate pudding. In large bowl of mixer, blend eggs, sour cream, water and oil until smooth. Pour liquid ingredients into dry and blend until ingredients are well combined and smooth. Stir in floured chips and pour into well-greased 10-inch angel food or Bundt pan. Bake in a 350° oven for 50 to 60 minutes until toothpick or knife inserted in center comes out clean of batter. (The chips will be melted throughout the cake.) Allow to cool for 20 minutes in pan, then remove. Frost with chocolate frosting or whipped cream. This cake is very rich and can serve a large crowd.
Cream butter, sugar and egg yolks. Add soda gradually. Add dry ingredients to flour, then add gradually to egg mixture. Add raisins, nuts and beaten egg whites. Pour into cake pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together (except sugar); roll into small balls. Roll balls in confectioners sugar. Do not flatten. Place on cookie sheet (not greased). Bake at 350° for 15 minutes. Cool on rack.
Preheat oven to 350°. Cut tops off peppers. Remove seeds and membranes from inside peppers. Mix all ingredients together. Fill peppers with stuffing and cover with foil. Bake for 35-45 minutes.
Dissolve Jell-O in boiling water. Split grapefruit lengthwise from stem to naval and remove all membrane and seeds, saving meat and juice. Should measure 2 cups; if not, add some juice. Stir into Jell-O mix. Fill empty hulls with mixture and chill in refrigerator. When firm, split shells and serve on lettuce with small amount of mayonnaise if desired.
Mix magarine, flour and nuts. Press mixture into ungreased 13 x 9-inch pan. Bake for 20 to 25 minutes. Blend cream cheese, sugar and Cool Whip. Spread mixture over cooled crust. Blend together pudding and milk until smooth. Spread over cheese filling and top with additional whipped topping. Sprinkle with more crushed nuts. (Also very good substituting lemon pudding with butter pecan, pistachio or your own favorite flavor.)
Combine first 4 ingredients in a large bowl. Combine vinegar, soy sauce and sesame oil. Pour over chicken mixture and toss gently. Line pita halves with lettuce. Spoon 1 cup chicken mixture into each pita half.
Cream together the shortening and sugar. Add the mashed bananas and eggs, mixing well after eggs. Add the flour, soda, salt and chopped nuts. Let stand in a greased loaf tin for 20 minutes. Bake at 350° for 50 to 60 minutes.
After cooking rice, refrigerate a few hours to cool completely. Add vinaigrette, soy sauce and sugar; mix well. Add spinach, celery and green onion; toss all together. Sprinkle with crumbled bacon before serving. Serves 4.
Mix first 7 ingredients, then add Special K. Pat mixture into an 8 x 8-inch greased baking dish. Bake at 350° for 45 minutes to 1 hour until golden brown on top.
Boil lemon rind with cloves and water 5 minutes. Add sugar and tea. Stir in lemon and orange juice. Serve hot. Serve 16 cups.
Brown meat and onions until done, drain. Stir in tomato sauce and taco seasoning, bring to a boil, reduce heat, simmer for 5 minutes.
Mix and chill. Roll dough in balls. Roll balls in powdered sugar. Place 2-inches apart on greased baking sheet. Bake 12 minutes at 350°.
Cook chicken, then skin, debone and cut into pieces. Put into baking dish. Mix broth with both soups and pour over chicken. Season with salt and pepper. Mix flour and buttermilk with melted margarine. Pour over chicken mixture and bake at 350° for about 45 minutes or until brown.
Put ingredients into a blender and blend until well mixed. Makes 2 1/2 cups.
Combine soy sauce, sugar, cumin, mustard, paprika, garlic and cilantro in plastic food storage bag. Fold under thin ends of tenderloin to make an even thickness; tie ends with kitchen string. Add tenderloin to bag. Push out all air; seal. Refrigerate and let marinate for 30 to 60 minutes. Prepare grill or preheat broiler. Oil grill or broiler-pan rack.
Combine vegetable oil, vinegar, sugar and salt. Bring mixture to a rapid boil. Slowly pour hot mixture over cabbage, green pepper and onion; do not stir. Let set 1 hour. Refrigerate.
Cream sugar, flour and butter until crumbly; set aside 1 cup. Mix soda and spices into mixture. Add eggs and milk. Pour into greased and floured 9 x 13-inch pan. Top with reserved mix. Bake in preheated 325° oven for 30 minutes. Serve with Lemon Sauce.
Melt chocolate flavored coating and chocolate chips in a heavy saucepan over hot water. When melted, take from heat. Add marshmallows, peanuts and Rice Krispies. Mix until well coated. Spread in a greased 12-inch pizza pan. Sprinkle with M&M's. Melt vanilla flavored candy coating and vegetable oil over low heat, stirring constantly. Drizzle over pizza. Let cool.
Mix all ingredients. Refrigerate overnight to allow flavors to blend. Serve with Tostitos brand 100% white corn restaurant style tortilla chips.
Combine in a double boiler sugar, flour, salt, milk and cocoa; boil 10 minutes. Add egg yolks and cook until mixture is thick. Remove from heat and add vanilla and margarine. Let cool and pour in pie shells. Spread meringue lightly on the pies or chill 2 hours and top with Cool Whip. Makes 2 pies.
Fry potatoes and drain well. Place potatoes in bottom of 9 x 13 baker dish. Crumble bacon up on top. Sprinkle cheese on top of bacon. Place in a 350° oven until cheese is melted. Top with sour cream before serving.
Stir-fry chicken in hot oil in large skillet until browned. Add broccoli and other vegetables. Stir-fry until crisp-tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger; add to skillet. Bring to boil; boil one minute. Prepare rice. Serve chicken and vegetables over rice.
Combine margarine with water and bring to a boil. Take off the heat and add flour. Add eggs, one at a time. Take batter, using a teaspoon, and drop on an ungreased cookie sheet. Bake in a 400° oven for 30 minutes, slightly golden brown.
Mix all ingredients together well. Marinate pork or boned chicken breasts 2 to 3 hours. Baste with sauce while grilling.
Place butter in large heatproof dish (a quiche pan works well) and put in 425° oven to melt. Mix eggs, milk, flour and salt until smooth. Pour batter into hot dish. Toss apples in lemon juice and arrange pieces over batter. Sprinkle brown sugar over top. Bake in 425° oven for 20 minutes. It will puff up, then collapse in center while browning.
Saute onions in butter; add cheese and then milk. Bring to a boil and add crabmeat (seasoned to taste). Serve with crackers.
Slice potatoes, okra and hot pepper. Sprinkle salt and corn meal over the vegetables. Fry until golden crunchy brown.
Melt oleo, add dates. Cream eggs and sugar. Add to oleo mixture in frypan. Cook until thick, stirring constantly. Cool. Add other ingredients. Form into small balls and roll in coconut. Store in refrigerator in tin. Will keep a month.
Mix pineapple and pudding, including pineapple juice. Add marshmallows to the above. Fold in Cool Whip and nuts. Refrigerate overnight or serve in 3 to 4 hours.
Cut steak into serving pieces. Pepper to taste and roll in flour. Sear on both sides in hot fry pan with just enough shortening to prevent sticking. Remove and place in covered roaster or deep pan. Pour soup and water over meat and simmer at 275° for 45 minutes in oven.
Brown meat and drain. Mix together all other ingredients. Bake at 350° for 35 minutes in 9 x 13-inch dish.
Combine cranberry and lemon juices with sugar until sugar dissolves. Chill. To serve, pour over ice in punch bowl; add ginger ale and slightly softened sherbet. Garnish with lemon slices. Makes 24 punch cup servings.
Mix sugar, milk, butter and egg yolks in saucepan. Cook 10 minutes, stirring constantly. Add coconut, vanilla and nuts. Allow to cool. Spread on cake.
Preheat oven to 400°. Line a 12-cup muffin pan with paper liners or spray with cooking spray. In a small bowl, add skim milk to bran. Let soak for 5 minutes. In a large bowl, mix flour, baking powder, salt and cinnamon. In a separate bowl, blend oil, apple juice, applesauce, molasses, sugar and bran mixture. Mix well. Add egg and egg white. Mix well. Fold in dusted blueberries. Add applesauce mixture to flour mixture. Mix until moistened. Fill muffin cup 3/4 full. Bake 20 to 25 minutes. Remove from oven and cool 20 minutes. Makes 12 muffins. Per serving contains 160 calories and 3.0 g fat.
Mix flour, salt and Crisco with a fork until crumbly. Add ice water, one tablespoon at a time, until dough forms a ball. Roll out on a floured surface. The less the crust is handled, the more tender and flaky the crust will be.
Dissolve gelatin in boiling water; let cool slightly. Beat cranberry sauce and sour cream together until smooth and the gelatin. Pour into a 9 x 13-inch dish and chill overnight. Easy to make and very delicious.
You'll need 1 flowerpot (plastic is best) and 1 bunch of silk flowers.
Melt butter and peanut butter in saucepan, stirring frequently. Add marshmallows and cereal. Stir until marshmallows start to melt and stick to cereal. Remove from heat. Press mixture firmly into buttered 8-inch square pan. Chill 1 hour. Cut into squares. Store in cool place. Makes 16 squares.
Brown onion, pepper and ground beef. Drain. Season to taste with salt	and pepper. Add celery soup and milk. Stir. Cook macaroni and drain.
In a large bowl, mix 1 cup flour, sugar, lemon peel, salt and dry yeast. Combine milk and oleo in saucepan. Heat over low heat until milk is warm (120° to 130°). Oleo does not need to melt. Add to the dry ingredients. Beat for 2 minutes at medium speed of mixer. Add egg and 1/3 cup flour. Beat at high speed for 2 minutes. Stir in enough flour (about 1 2/3 cups) to make a soft dough. Turn out onto floured board. Knead dough about 5 to 10 minutes. Cover and let rest for 20 minutes.
Prepare soup as directed on the package. Drain the canned vegetables and add to the soup. Add the can of chicken with the broth it is in. Bring to a boil. Lower the heat. Slowly pour the beaten eggs into the soup while beating the soup with a wire whisk. Cook for 1 minute. Serve in bowls with noodles, soy sauce and mustard.
Mix well. Roll into balls or logs and chill. Roll in chopped nuts and garnish with cherries or olives.
Set oven at 425°. Melt butter in oven in cornstick pan or shallow muffin tin. Mix meal, flour, baking powder, soda and salt together. Mix corn and egg; stir in cornmeal mixture until just mixed. Stir in hot butter and pour into sizzling pan. Bake about 25 minutes or until golden brown. Makes about 10 ears or muffins.
Mix all ingredients well. Add 2 cups cold water and pour into molds and freeze. Makes 20 pops.
Cream sugar, eggs and oil. Into mixture blend flour, soda, buttermilk and cinnamon. Stir in chopped pecans, grated carrots and lemon extract, mixing well. Bake in a tube pan at 300° for 1 1/2 hours. When cool, cover with glaze.
Melt margarine in baking dish. Add half of dressing. Stir until all is dampened. Pat down.
In a medium sized pan, fry onion and garlic in oil until brown. Add water, lentils and the remaining ingredients except cheese and picante sauce. Cover and bring to a boil. Reduce heat and simmer 15 to 20 minutes, until the lentils are fully cooked, adding more water if the mixture is too thick.
Boil all ingredients, except the shrimp, for 20 minutes. Add the shrimp and cook until done.
Brown hamburger. Drain. Combine tomato sauce, garlic salt, and pepper with hamburger and simmer. In a bowl, combine sour cream and cream cheese.
Arrange cooked broccoli in 9 x 13-inch pan or large flat casserole. Cut chicken in large bite-size pieces; place over broccoli. Mix together soup, mayonnaise, lemon juice and sherry; pour over broccoli and chicken. Sprinkle with cheese, then bread crumbs and drizzle the melted butter over the top. Bake, covered, at 350° about 1 hour until bubbly and very hot. Serves 8.
Mix all together and bake for an hour and a half. I usually bake it at 375° to 400°.
Warm buttermilk to lukewarm. Add yeast; dissolve. Add remaining ingredients. Dough should be soft. Let rise. Make into desired shapes. Fry in hot oil.