HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat first 4 ingredients until very warm, not hot. Spoon flour into cup and level off. In bowl, combine warm liquid and 2 cups flour. Add remaining ingredients. Beat 2 minutes at medium speed. By hand, stir in remaining flour. On well floured board, work until smooth, about 2 minutes. Place in greased bowl and let rise in warm place until doubled. Punch down and put into 2 greased loaf pans. Let rise again. Bake at 375° for 30 to 40 minutes.
Soak bread in milk. Combine meat, onions, bread, salt and pepper. Shape into medium size balls. Place meat balls in casserole dish. Combine remaining ingredients and pour over meat balls. Bake in preheated oven at 350° for 45 minutes.
Place flour in a large resealable plastic bag. Cut meat into large bite-sized pieces. Place a few at a time into bag and shake to coat with flour.
Boil apricots in water until tender. Chop fine and mix with sugar. Melt margarine and mix with grated cheese. Add flour, salt and red pepper. Refrigerate for at least 2 hours. Remove cheese dough from refrigerator and put orange size ball in microwave for 5 to 10 seconds. Place ball between two sheets of wax paper and roll thin. Remove top paper and cut dough into 1-inch size squares. Using knife, lift each square and put small amount of apricots in center. Fold over two opposite edges forming diamond shape. Bake at 225 until slightly brown.
Combine all ingredients into large skillet. Simmer, covered, stirring occasionally for about 30 minutes.
Combine sugar, vinegar, boiling water, salt and chili paste. Stir until sugar is dissolved. Cool to room temperature. Mix in the rest of the ingredients and serve.
Combine honey, cocoa, salt and mix. Add milk and crushed ice. Serve at once
Into a 9-inch pie plate, place a graham cracker crust. In saucepan, melt large Hershey almond chocolate bar with water. Pour into crust and freeze.
Remove all dark skin, bones, etc., leaving only pretty meat. Mix egg, flour, onions, green onions and baking powder with salmon. Should use enough flour to hold patties together. Deep-fry until brown or pan-fry until patty is brown on both sides. This is a light croquette and swells due to baking powder. Do not use over a teaspoonful when deep frying! Jalapenos could be added for those who have a hot palate. Drain on paper towels.
Heat oven to 350°. Toss rice and spinach together. Add eggs, milk, Worcestershire sauce, salt and onion. Pour into 10 x 6 x 1 1/2-inch, oblong baking dish. Sprinkle butter and cheese over rice. Bake 30 to 40 minutes. Makes 8 servings.
Whiz dry rolled oats in a blender to make oat flour. Mash bananas. Combine all ingredients. Make mounds of dough on nonstick sprayed cookie sheet. Bake at 350°. Remove from oven before they appear done.
Cook black-eyed peas in water to cover; salt to taste until tender. Set aside. Brown sausage in small amount of oil. Drain. Saute onion, pepper and mushrooms until just limp. Add sausage, black-eyed peas and tomatoes all together and simmer until well blended (about 15 or 20 minutes). Season with salt, pepper and a pinch of dried hot pepper flakes to taste.
Soften cream cheese. Dice sliced cheese very fine. Mix all ingredients together with hands until thoroughly blended. Shape into either 1 large ball or divide mixture into 2 smaller balls. Wrap in plastic wrap and refrigerate overnight. Cover a sheet of waxed paper with chopped parsley (may use dried). Roll cheese ball(s) in parsley until well covered. Dampen and wring almost dry, a white paper towel. Cover cheese ball with towel, then wrap a double layer of aluminum foil. Refrigerate until firm. When ready to serve, place on cheese board and slice. Serve with variety of crackers. This cheese ball will last for several weeks and the taste improves with age. Makes great holiday gifts for friends.
Drain salmon; reserve liquid. Remove skin and bones, keeping meat in large walnut-sized chunks. Combine salmon and remaining ingredients with hands, taking care not to break salmon pieces. Add reserved salmon liquid. Place in buttered casserole; set casserole in pan of water. Bake at 350°. Serve with baked potatoes, green beans, cabbage salad and corn bread. Serves six.
Mix mayonnaise, lemon juice, mustard, salt and pepper in a medium bowl. Stir in cubed turkey and mix well. Cut apple into bite-sized pieces and mix apple and grapes into turkey mixture. Dice onions and sprinkle on top.
Cook beans with half of the onion and celery until done. Add tomatoes, pepper, oregano and cumin. Saute the other half of onion in margarine until soft; add garlic powder and paprika; mix with onion well. Add all to cooked beans, simmer about one hour. Refrigerate. Better when reheated.
Mix all ingredients in large bowl, except corn flakes. Put in casserole dish. Spread corn flakes over top. Cover and bake at 350° for 1 hour.
Mix oleo, sugar, egg and vanilla. Add soda, flour, cocoa and salt; mix well. Add 1/4 cup M&M's, nuts and chocolate chips; mix. Spread dough on a foil lined pizza pan. Sprinkle 1/2 cup M&M's on top before baking at 350° for 15 minutes. Sprinkle marshmallows over top and bake 3 to 5 minutes, until marshmallows are melted.
Beat eggs with whisk. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into unbaked 9-inch pie shell; sprinkle with pecans. Bake at 350° for 45 to 50 minutes.
Make according to package directions replacing water with a can of undiluted strawberry juice. Pop top can found in beverage aisle at most large grocery stores. Grease 9 inch round cake pans with Pam and dust with cake mix you set aside. Bake according to package directions allow to cool completely.
Combine macaroni with vegetables. Stir vinegar into mayonnaise. Add to mayonnaise and mix well. Chill. Serve on salad greens.
Sift dry ingredients together in a bowl. Add oil, buttermilk and slightly beaten eggs and mix together lightly.
Put the pie filling into a 9 x 9-inch square cake pan. Spread evenly. Spread the cake mix on top of the pie filling. Put 9 (1/4-inch) squares of oleo on top of the cake mix. Sprinkle with the walnuts. Bake at 350° for 45 minutes. Serve with ice cream when still warm. Very good. This can be made with cherry pie filling, too.
Place sugar in a small bowl and sprinkle extract over it while stirring with a fork. Thoroughly blend, then add remaining ingredients. Allow to stand 1 hour, stirring occasionally to dry. Store in tightly covered container. Use 3 to 4 teaspoons per cup of hot water.
Boil potatoes with peels on. Cool or put in refrigerator overnight. Peel and cube potatoes. Place bread, onion and milk over potatoes. Slice the margarine and Velveeta and lay over top. Bake at 350° for 15 minutes. Stir melted cheese and butter into other ingredients. Sprinkle crushed corn flakes over top and bake another 45 minutes.
Cream butter and sugar. Add well beaten eggs. Add flour, spices and jam. Dissolve soda in hot water and add to mixture. Cook in two layer pans at 350°.
Devein jalapenos and remove seeds (a potato peeler works well). Soak in water with 1 Tbsp. sugar for about 20 minutes and drain. Stuff peppers with Cheddar cheese. If any remaining cheese, add to the raw pork sausage and Bisquick mix (which have been mixed together like a dough). Put about 1 Tbsp. of sausage mixture in palm of hand. Lay stuffed pepper on mix. Put mixture around pepper being sure to seal, so that the cheese will not come out. Beat eggs. Dip peppers in eggs and roll in Shake and Bake. Bake 30 minutes at 350°.
Combine soda and water; mix well. Cream the butter or margarine; gradually add sugar, beating until light and fluffy. Add eggs, beating well. Stir in soda mixture and vanilla. Add flour, beating until blended. Stir in pecans. Shape into 2 rolls (1 1/4-inches in diameter). Wrap in wax paper and chill until firm. Unwrap rolls, cut into 1/4-inch slices and bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
In large bowl, combine sweetened condensed milk, lemon juice and peel. Mix well. Stir in yogurt, marshmallows and nuts. In 9 x 13-inch baking dish, spread half of the sweetened condensed milk mixture. Arrange half the strawberries and blueberries on top; cover with remaining milk mixture and top with remaining fruit. Cover with foil and freeze until firm. Remove from freezer 10 minutes before serving. Makes 15 servings.
In a 9-inch pie plate or shallow casserole, arrange broccoli. Top with chicken.
Mix dry ingredients in one bowl. Mix eggs and oil, stirring until dry ingredients are moistened; do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts, bananas and apple. Flour and grease a Bundt pan. Bake at 350° for 1 hour and 10 minutes. (I bake at 325° for 55 minutes.) Let cake cool and spread on frosting. Sprinkle on 1 cup chopped nuts. Makes 8 servings.
Measure ginger, pepper, garlic, lemon juice and soy sauce into screw-top jar and shake well. Let stand 2 hours; strain. Score meat with 1/4-inch diagonal cuts. Place in shallow 8 x 11-inch baking dish. Pour marinade over meat; cover and refrigerate 24 hours, turning occasionally. Drain meat. Grill over hot coals or broil 5 minutes per side. Slice meat thinly across grain to serve.
Mix together Kool-Aid, sugar and water. Add remaining ingredients. Add water to make 1 gallon and taste. Add water, if too strong.
Brown onions and ground beef. Drain off excess fat. Return meat mixture to skillet. Add tomato sauce, salt and sugar. Cook at low heat. Cook noodles according to package directions. Grease medium-sized casserole dish.
Mix all ingredients together; put in iron skillet or Pyrex dish. Bake in oven at 350° for about 2 hours. Stir about four times while cooking. Last time, smooth top and let brown.
Melt margarine in 9 x 13-inch pan or larger. Place chicken in pan and sprinkle with salt, pepper and onion.
Dress peppers and cut in slices - peel onion cut into wedges. Peel and cut eggplant and zucchini into cubes or slices. Peel tomatoes cut into wedges. In skillet saute pepper and onion in the olive oil until soft. Add eggplant and tomatoes. Add minced garlic, thyme and basil. Sprinkle with parsley. Cover. Cook over medium - low heat for 30 minutes. Season with salt and pepper.
Mix together Raisin Bran and sugar. Add beaten eggs, oil and buttermilk. Then add remaining ingredients. Butter muffin tins and fill 3/4 full. Bake at 400° for 15 to 20 minutes. Can be stored in covered container in refrigerator for up to 6 weeks.
Grind or chop cabbage, carrots, peppers and onions. Add celery seed or celery and soak in salt water for 2 hours. Drain well. Mix vinegar and sugar. Put in covered crock or covered container or big jar; let stand in refrigerator. The longer it stands the better it is.
Pare potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables in a greased baking dish. Sprinkle with seasonings, parsley and diced bacon (rind removed), and dot with butter. Repeat layers until all ingredients are used, finishing with potatoes. Pour in milk and sprinkle top with grated cheese. Cover and bake in preheated moderate oven (350°) for 45 minutes. Uncover and continue cooking until potatoes are done and top layer is brown. Makes 4 servings.
Combine eggs, vinegar and sugar in top of double boiler. Cook until thick and creamy. Add butter; mix well while hot. Pour over marshmallows, fruit cocktail and bananas. Fold in whipped cream. Let stand in refrigerator 24 hours.
Mix and simmer at least 15 to 20 minutes. Serve hot. Serves 10 to 12.
Rub outside of chicken with ingredients except salt and ajinomoto and let stand overnight in refrigerator. Rub inside with salt and ajinomoto. Place chicken on rack and roast at 300° for 1/2 hour. Cover with foil and continue for another hour. Remove foil and raise temperature to 400° for another 15 minutes.
Bring margarine, oil, water and cocoa to boil.	Pour over flour and sugar. Blend well. Add eggs, vanilla, cinnamon, soda and buttermilk. Pour into well-greased cookie sheet (15 x 10 x 1-inch). Bake 20 minutes at 400°.
Grease 2 1/2-quart casserole. Mix all ingredients and put in dish. Put in refrigerator overnight. Bake at 350° for 1 1/2 hours.
Cook and drain the green beans. Saute the almonds in the butter until lightly browned. Add the lemon pepper seasoning salt. Toss almonds with the green beans.
Combine cake mix, topping and egg. Stir until well mixed. Dough will be stiff. Drop by spoonfuls into confectioners sugar and coat. Place on greased cookie sheet and bake at 350° for 10 to 15 minutes.
Beat softened cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover and chill. Makes 2 1/2 cups.
Cook broccoli until tender. Drain. Blend together soup and flour. Add sour cream, carrot, onion, salt and pepper; stir in broccoli. Turn into 2-quart casserole. Combine stuffing mix and melted butter and sprinkle around edge of baking dish. Bake in 350° oven 30 to 35 minutes or until heated through. Serves 6. I usually double this.
In mixing bowl, dissolve yeast in water. Add shortening, sugar, salt and half the flour. Beat 2 minutes at medium speed or 300 strokes. Scrape sides and bottom often.
Brown onion and garlic in oil.	Add ground beef; brown completely. Drain off fat. Add all other ingredients. Bring to a boil. Simmer one hour or until ready to serve.
Cut chicken breasts in strips. Saute chicken in wok or frying pan in oil until cooked. Remove from pan. Saute vegetables; return chicken to pan. Add apples. Mix cornstarch, sugar, salt, soy sauce and vinegar well. Add to pan and stir to coat while over heat. (Mixture will thicken while cooking.)
Mix mayonnaise, sugar and vanilla; set aside. Sift together flour, baking powder, baking soda and cocoa powder in separate bowl. Add mayonnaise mixture to dry ingredients. Add water and beat at medium speed until well blended. Grease and flour 9 x 13-inch pan. Pour batter into pan and bake at 350° for 45 to 50 minutes. Remove from oven and let cool in pan. While baking make frosting.
Beat egg with milk. Add the next 6 ingredients. Mix and set aside the catsup and 1/4 cup water to pour over all meat loaf before baking. Have boiled eggs ready.
Preheat oven to 350°. Grease and flour 2 loaf pans. Blend oil, applesauce, sugar, zucchini and vanilla. Blend dry ingredients together, then mix them in with the wet ingredients. Fold in nuts. Bake about 1 hour until firm.
Line bottom and sides of an 8 or 9-inch cake pan with aluminum foil. Butter or spray with Pam very heavily. Set this pan on hot pads or a heat resistant surface. Melt butter in a saucepan. Add sugar; stir. Add corn syrup and almonds; stir. Boil, stirring constantly, until mixture turns golden brown, about 5 or 6 minutes. Working quickly, pour candy in prepared pan. Cool about 15 minutes, or until firm. Remove candy from pan by lifting edges of foil. Peel off foil. Cool thoroughly. Break into pieces.
Spread refried beans on a cookie sheet. Spread your favorite salsa on top of beans. Add a layer of sour cream, a layer of smashed avocados, then sprinkle olives, tomatoes and onion over everything and top with cheese. Scoop it up with nacho chips or Doritos.
Combine marinade ingredients and pour over chops. Marinate overnight in refrigerator, turning occasionally. Grill or broil chops 8 to 10 minutes per side. Brush occasionally with reserved marinade.
Coat pork chops with flour. Brown well in oil on both sides. Transfer to large ovenproof casserole. Top with potatoes. Brown mushrooms, peppers and garlic in drippings. Transfer to casserole. Top with tomatoes. Sprinkle with oregano, sage, salt and pepper. Pour wine over. Bake, covered, at 350° for 1 hour.
Cream together oleo, shortening and sugars. Add eggs and vanilla. Add flour, baking powder and salt; mix well. Stir in oatmeal, cornflakes and pecans. Use 1/4 cup mixture for each cookie. Bake at 350° for about 15 minutes or until brown.
Warm chicken broth or defatted chicken essence in a saucepan over medium heat. Place flour and milk in a small bowl and whisk until smooth or place in a jar with a tight-fitting lid and shake until smooth. Gradually stir milk mixture into chicken broth or essence. Cook over medium heat, stirring constantly, until thick. Add pepper, reduce heat and continue to cook, stirring, 5 minutes longer. Makes 1 cup. Serves 16; 1 tablespoon per serving.
In a bowl, combine corn bread mix and onion. Combine the remaining ingredients. Add to the cornbread mixture just until moistened. Pour into a greased 9 x 13 baking pan. Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan. Serve warm. Refrigerate leftovers.
Mix the first 4 ingredients; let stand. Pour boiling water over jello. Add pineapple, cranberries, oranges, sugar and celery; mix. Can add chopped nuts (optional).
Preheat oven to 350°. Blend the soup and milk in a small bowl. Season with salt and pepper. Arrange half the onion rings in the bottom of a greased 9 x 13-inch baking dish. Cover with half the cheese then half the potato chips. Repeat layers. Pour the soup mixture over layers. Cover and bake for an hour. Sprinkle with paprika.
Dredge raisins, dates and candied fruit in combined dry ingredients. Add applesauce and butter; mix thoroughly. Add eggs, vanilla and nuts. Pour into greased and lined, small oat pans, coffee cans or cake pans. Top with drops of brandy, if you like. After cake cools, wrap in several layers of plastic wrap and let season for 2 months in refrigerator.
Remove thick stems from cauliflower; separate flowerets and slice into small pieces. Heat oil in large heavy pot with lid (I use electric skillet). When oil is hot, add mustard seed and brown, covered. Be careful not to burn. Stir in turmeric, curry powder and salt. Add cauliflower and stir to coat with spices and oil. Add water and eggplant. Parboil cubed potatoes separately, then add.
Rinse vegetables in strainer with warm water to thaw slightly. Place vegetables in 1 3/4-quart casserole dish. Rinse chicken pieces and pat dry. Brush chicken on all sides with mayonnaise. Combine bread crumbs and cheese. Roll chicken in crumb mixture. Fold chicken in half. Secure with toothpick. Arrange chicken on vegetables (thickest portions toward edge of casserole). Sprinkle with paprika. Cook on High 10 to 12 minutes or until chicken is no longer pink.
For cookies, beat shortening with an electric mixer on medium speed for 30 seconds. Add about 1 cup flour, half the buttermilk, sugar, egg, baking soda, 1 teaspoon vanilla and 1/8 teaspoon salt. Beat until thoroughly combined. Beat in remaining 1 cup flour and remaining buttermilk. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until edges are firm. Cool.
Cook chicken 1 to 1.5 hours. Let cool. Break or cut into 1-inch pieces. Grease a 10 x 13-inch pan.
Combine first 5 ingredients in a large salad bowl. Combine lemon juice and pepper. Sprinkle over salad and toss gently. Serve with commercial French dressing.
In a small pan, cook garlic in oil until tender. Add clams with juice. Bring to a boil; reduce heat to low for 5 minutes. Add remaining ingredients; simmer for 10 minutes. Cook linguini and drain. Pour sauce over linguini; add Parmesan cheese and a few dashes of pepper.
Chop the chipped beef and sprinkle on bottom of large baking dish. Wrap each piece of chicken with 1/2 strip of bacon and secure with toothpick. Place chicken over beef. Blend soup and sour cream until smooth; pour over chicken. Bake at 300° for 2 hours, covered, and at 350° for 30 minutes uncovered.
Mix flour, nuts and butter; spread in a 13 x 9-inch pan. Bake at 350° for 20 to 30 minutes; cool. Mix cream cheese, vanilla, powdered sugar and 1 cup Cool Whip; beat well. Spread over 1st layer and put in refrigerator and let set for 1 hour. Next layer, mix pudding with milk and spread on 2nd layer. Then top it with the rest of the Cool Whip.
Combine flour and sugar. Add juice and beaten egg. Mix well. Cook over medium to low heat until thick. Cool. Stir into prepared fresh fruit salad when ready to serve.
Remove any excess fat from stew beef and slice into small thin pieces. Brown it in a pan, adding a little meat tenderizer. Strain the fat out. Add the recommended amount of water on mix packet. Drain carrots, beans and potatoes. Add the mix, carrots, beans and sliced potatoes. Stir slowly on medium heat for 10 minutes. Stir in 1 teaspoon each of Mrs. Dash spices. Vary according to personal taste. Set heat to lowest possible boiling point. Cover and simmer for 1 hour, stirring every 10 minutes. Uncover and stir until desired thickness is achieved.
Combine milk, pudding, spices and 1 1/2 cups Cool Whip. Beat and pour in pie shell. Garnish with rest of Cool Whip.
Mix well. Cook to 242° stirring constantly over medium heat. (It will burn easy.) When done, add chopped pecans. Pour into 9 x 13-inch greased pan. Cool, cut and wrap in wax paper.
Grate apple and carrot, add pineapple and juice together in a large mixing bowl. Add the Raisin Bran and set aside to allow the bran to soften in mixture. Beat in eggs. In another bowl mix all dry ingredients, then add to mixture. Spray a Bundt pan or loaf pan with Pam. Pour in mixture and bake at 350° for 50 minutes or until done.
Beat 2 eggs slightly. Add milk, butter and salt. Mix together the flour, pepper and flaked crab meat. Combine ingredients and put in buttered casserole dish. Place bread crumbs on top. Place dish in pan of hot water and bake 50 minutes.
Season chicken breasts with salt and pepper. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning, until lightly browned, about 5 minutes a side. Pour off fat from pan. Pour cognac over chicken and ignite carefully with a match. When flames subside, add chicken broth, champagne, tomato paste and 1/2 cup of the cream. Simmer, uncovered, turning chicken occasionally, for 25 to 30 minutes, until chicken is tender. Remove chicken. Add remaining cream to sauce in pan. Bring to a boil and cook until slightly thickened, 3 to 5 minutes. Season with salt and pepper to taste. Pour sauce over chicken and serve. Makes 4 servings.
Grind meat 3 times. Mix all ingredients together and place into casings. Smoke until it turns orange, cook in water until almost boiling, smoke again about 2 hours.
In double boiler, scald milk, reserving 1/4 cup. Mix together cornstarch, salt and sugar, using the reserved 1/4 cup milk to blend. Add to hot milk. Add finely shaved lemon rind and cook until pudding thickens. Beat egg whites until stiff; add to the rest and cook a minute or so, then turn into a dish and chill. Make pudding sauce. Mix together the cup of milk, flour, sugar and egg yolks. Cook until thick. Flavor with lemon and vanilla and serve over chilled pudding.
Mix first five ingredients. Place in ovenproof casserole dish. Combine pecans and butter in pan. Saute lightly to mix. Sprinkle over top of mixture. Bake at 350° for 20 minutes. Better served warm. Spread on Ritz crackers.
Cut shortening into flour, salt and cream of tartar. Dissolve soda in milk; mix with dry ingredients. Roll out on floured board and handle lightly. Cut in different shapes and sizes to suit your mood; try some different shapes. For crusty biscuits, space them so sides do not touch on the baking sheets. For soft sides, have biscuits closer together. Bake in preheated 450° oven for 12 to 15 minutes. Makes about 1 dozen.
Heat vinegar, sugar, mustard seed and celery seed until sugar is dissolved. Cool. Grind cabbage, onions and peppers. Mix all together and chill. Do not seal. Will keep indefinitely in open crock in refrigerator.
Melt butter in a 9-inch dish in microwave. Add potatoes, onion and garlic. Cover loosely with plastic wrap. Cook on full power for 5 minutes. Stir in green pepper, salt and pepper. Cover and cook on full power for 3 minutes. Gently mix in cheese and dust with paprika. Microwave on full power for 3 minutes. Rest. Sprinkle with parsley.
Cut meat into bite size pieces. Roll meat in flour and Lawry's. Brown meat in oil; drain. Add enough water to cover meat; add thyme. Cover pan and simmer 30 to 45 minutes. Serve with rice or noodles.
Pour lemon juice over apples to avoid discoloration. Melt cranberry sauce and jello in top of double boiler. Add fruit and nuts. Place in refrigerator to chill.