HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open can of salmon. Drain 1/4 cup juice into measuring cup. Add baking powder. it will foam, which is what it is supposed to do. If it does not foam, your baking powder is probably old, but will not hurt recipe. Add egg; stir. Add flour; stir. Use teaspoon to drop into hot oil, turning once. Place on paper towels to drain.
In a large bowl, combine cream cheese, milk and condensed milk; beat until smooth. Add pie filling, pineapple, nondairy whipped topping and pecans; mixing well. Pour into a 13 x 9-inch pan or smaller baking dishes to freeze. Cover tightly with foil and freeze until needed (keeps well for 6 weeks). When ready to serve, remove from freezer 1 hour before needed. This makes slicing easier. Makes 12 to 15 servings.
Preheat oven to 325°. In a large mixing bowl, beat egg yolks with milk, lime juice and coloring. Pour in cooked crust. Bake 40 minutes. Top with whipped topping when cool.
Mix hamburger with 1/4 cup soup. Add onion, bread crumbs, egg, salt and pepper. Mix thoroughly. Shape into six patties. Put in baking dish and bake for 30 minutes at 350°. Remove from oven and spoon off excess grease. Now, combine remaining soup with water and pour over steaks. Return to oven for an additional 10 minutes.
Combine 1/4 cup juice and Marshmallow Creme in electric blender container or mixer and blend until smooth. Add remaining juice and eggs; beat until foamy. Serve with orange slices.
Preheat oven to 350°. Grease bottom only of spring-form pan. Prepare brownie mix as directed for chewy brownie mix. Spread evenly in prepared pan. Bake for 35 minutes, or until set. In large bowl, beat cheese until fluffy. Add milk, eggs and vanilla; stir in chips. Pour over brownie and bake for 50 minutes at 300°.
Brown meat, add onion, pepper, and garlic on high heat (in large electric skillet). Add the rest of ingredients as listed. Cover, stir after 3 minutes. Cover again. Reduce heat to simmer and simmer 45 minutes or until noodles are done. Serve with warm biscuits.
Mix well; heat in pan and pour over meat. Bake for another 1/2 hour.
Preheat oven to 350°. Lightly oil or Pam 12 x 8 x 2-inch pan. Mix flour, corn meal, sugar, salt and baking powder together. In separate bowl mix eggs, oil and milk. Pour eggs, oil and milk over dry ingredients. Add melted butter and stir until just mixed. Bake approximately 1 hour or until cake tester comes out clean. Cornbread should be brown on top. Makes 12 large, thick pieces.
Mix all ingredients. Fill greased loaf pans 1/2 full and bake for 1 hour. Makes 3 loaves.
Mix the first 5 ingredients together; whip until thoroughly blended. Add clean snow (not packed) until no more can be added, then eat! It can also be stored in the freezer. Here is a recipe which young children would thoroughly enjoy, both in preparation and consumption.
Combine the first 6 ingredients in a casserole dish. Mix the dressing mix and 1/4 cup melted butter. Combine. Stir over low heat until moist. Spoon over casserole. Bake at 350° for 20 to 30 minutes.
Mix sifted dry ingredients and nuts together. Combine egg, applesauce and shortening. Add to dry ingredients and stir just until blended. Bake in greased loaf pan for 50 minutes in 350° oven. This nut bread stays moist for some time. Makes 1 loaf.
Preheat oven to 350°. Melt 2 sticks butter. Add flour and 1 cup chopped pecans. Press into ungreased 9 x 13-inch cake pan. Bake for 15 to 20 minutes (until golden brown). Cool. Place in fridge or freezer for 1/2 hour.
Cut large pieces of chicken in half for uniform size. Set aside. Combine remaining ingredients in 4-quart casserole; stir in chicken pieces, coating with sauce. Cook covered 40 minutes or until chicken is done. Serve plain or over spaghetti. If desired, use 1/4 cup red wine for part of the water.
Put softened butter into a large bowl and mix with mixer. Add sugar and mix again until well creamed. Add eggs, one at a time, mixing well each time. Mix flour, salt and soda together and mix into butter mixture with sour cream. Add vanilla extract and nuts. Mix again with mixer. Add raisins to the mixture, stirring slowly with a large spoon until evenly mixed. Pour the mixture into a buttered tube or Bundt pan and bake for 1 1/2 hours in preheated oven (350°). Cake is done when toothpick inserted in middle comes out clean. Let cake cool for one hour in pan. Turn onto a plate, sprinkle with powdered sugar. Guten Appetit!
Slice cookie dough in 1/4-inch slices. Place and press together to fill greased cookie sheet. Bake at 350° for 6 to 8 minutes until done.
Combine ingredients and spoon into 12 well-greased muffin tins. Bake at 450° for 10 to 12 minutes.
Mix peanut butter, oleo and salt well. Mix in powdered sugar to make stiff dough. Chill 2 hours. Make into balls and place on a cookie sheet. Chill again. Melt the chocolate chips and paraffin. Dip balls with a toothpick into melted chocolate. Place on wax paper or cookie sheet.
Mix all ingredients together. Pour into casserole dish and bake at 350° for 1 hour or until inserted knife comes out clean. Fast and delicious.
Cut fish into serving size portions. Place in baking dish. Combine all remaining ingredients; blend well and pour over fillets. Turn to coat. Marinate 1/2 hour (no more). Drain; put sauce aside. Arrange fish, skin side up, on greased broiler pan. Brush with remaining sauce. Broil 4 to 5 minutes. Serve with lemon wedges.
Bring sugar, cocoa and milk to a boil in skillet. Boil until it comes to a soft ball in cold water. Then add remaining ingredients. Beat until there is no gloss. Spread on wax paper until cool.
Cut 1/3 cup butter into flour with a pastry blender until mixture is crumbly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead 3 to 4 times. Roll to 3/4-inch thickness. Cut with 2 1/2-inch round cutter and place on a baking sheet. Bake biscuits at 425° for 12 to 14 minutes. Brush with melted butter. Yield: 10 biscuits.
Lightly grease pie plate (10 x 1/2-inch). Cook and stir ground beef and onion until brown; drain. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. Pour into pie plate. Bake for 30 minutes at 400°. Let stand 5 minutes before serving. Serves 6 to 8. If using size 9 x 1/4-inch pie pan, lower milk to 1/2 cup and eggs to 2.
Melt butter and marshmallows. Mix other ingredients in butter and marshmallows. Pack in a container. Set in refrigerator for 2 or 3 days. Freeze part if you need to.
Gradually add fruit juices to soften ice cream, stirring until blended. Stir in milk. Chill.
Dissolve a large package of strawberry Jell-O in boiling water; add cranberry sauce and crushed pineapple. Chill until slightly thickened; add sour cream and pecans and mix well. Chill until firm. Serves 8 to 10.
Mix, then place in a 9 x 13-inch dish. Refrigerate until firm.
Preheat oven to 375°. Spread pie filling in 8-inch pie plate. Toss together cereal, cinnamon and melted butter in bowl. Spoon over filling. Bake for 20 minutes or until bubbly and topping is lightly browned. Serve warm with ice cream if you wish. Serves 4. (406 calories, 4 gm. protein, 15 gm. fat, 173 mg. sodium, 23 mg. cholesterol)
Mix ingredients together and bake at 350° for approximately 1 hour. Makes 1 Bundt pan and 1 loaf.
In 8 x 8 x 2-inch baking pan, stir together first 3 ingredients. Add next 6 ingredients. Stir with fork, scraping corners and sides of pan, until mixture is uniform. Bake in 350° oven 30 to 35 minutes or until top springs back when touched lightly.
Cook chicken, cut in pieces. Put in 9 x 13-inch baking dish. Mix well all the other ingredients except cheese and onion rings. Top with cheese. Bake 30 minutes at 350°, then add onion rings. Bake 15 minutes longer.
Saute steak, onion and celery in oil. Drain oil off and add other ingredients. Place in casserole dish and bake at 350° for 30 minutes. If it becomes dry, mix a beef bouillon cube in a cup of boiling water and pour over casserole.
Mix soup, milk, chicken, half the chopped onion and jalapenos. In a medium saucepan, cook over medium heat for 30 minutes. Dip each tortilla in boiling water until soft, then add a handful of cheese and some onion to the center of each tortilla; roll up and place in a baking pan. Pour sauce over tortillas and sprinkle with cheese. Bake 25 to 30 minutes at 350°. May be prepared ahead of time, but do not pour sauce on until ready to bake.
Bake potatoes in oven at 425° for 45 to 60 minutes or on High in microwave for 10 minutes. Mix meat and sauce. Bring to boiling; reduce heat and simmer 5 minutes. Stir in half the dip and 1/4 cup water. Heat, but don't boil.
Cream margarine and sugar on medium speed for 5 minutes. Add eggs and mix well. Mix dry ingredients. Add to creamed mixture. Mix on low speed until well blended. Combine sugar (for topping). Roll dough into 1-inch balls. Roll in sugar and cinnamon mixture. Place 2-inches apart on ungreased baking sheets. Bake at 375° for 8 to 10 minutes or until lightly browned. These cookies puff up at first, then flatten out with crinkled tops.
Mix all ingredients together with equal amount of mayonnaise and catsup, just enough to hold the cheese together. Spread on whole wheat hamburger bun halves. Place the buns on a cookie rack on a cookie sheet (this makes the bun bottoms crisp). Bake at 350° to 400° until cheese is melted.
Spray a baking sheet with nonstick spray coating. Bring water, margarine and the 1/4 teaspoon salt to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Cool 10 minutes. Add the 4 eggs, one at a time, beating until smooth after each addition. Drop batter by heaping tablespoons, 3-inches apart, onto a baking sheet, making 12 mounds. Bake in a 400° oven for 30 minutes or until golden brown and puffy. Cool. Split cream puffs and remove any soft dough from inside.
Mix first four ingredients together and set aside. Allow your ham to cook for one hour and a half, basting with its own juices. In the final half hour, pour the mix glaze over the entire ham. Then place whole pineapple rings with toothpicks over the entire ham and let finish baking in its last half hour.
In small nonstick skillet, heat oil. Add green onions and pepper and cook over medium-high heat. Cook about 1 minute. Remove from heat and set aside.
Fry meat, onions and carrots. Mix water and soy sauce together. Add seasoning packages from noodles. Then add noodles, cabbage, mushrooms, celery and green pepper. Cover and cook until water is absorbed.
Mix the first 5 ingredients. Chill in freezer for several hours. Make into small balls (bonbon size).
Spread butter on 1 side of each slice of bread. Beat together egg and sugar; add salt. Beat until a smooth paste; add enough coconut to the paste to make a spread. Spread coconut mixture on buttered side of bread, all the way to the edges. Place on cookie sheet and bake at 350° for 15 minutes or until golden brown.
Melt together margarine and honey. Stir in remaining ingredients except raisins and bake 25 minutes at 350°. Stir frequently. Add raisins and refrigerate.
Mix oil, sugar and eggs together, then add dry ingredients. Add apples and nuts. Bake 45 minutes at 325° or until done.
Melt butter and salt. In a greased 9-inch pie plate, arrange potato slices, overlapping them. Drizzle butter mixture on top. Cover plate tightly with foil. Bake 25 minutes, covered; then bake 55 minutes, uncovered, or until potatoes are tender and crispy. Let stand at room temperature for 5 minutes before serving.
Combine first 5 ingredients. Add beef and mix well. Shape into patties. Brown well on both sides. Pour off grease. Add mushroom soup and water. Cook slowly until done.
Flour pan. Melt peanut butter in a saucepan. Add the rest of the ingredients and mix well. Pour in pan and bake for 25 to 30 minutes.
Cut up apples and nuts; set aside. Mix eggs, oil and sugar. Beat well and add vanilla. Mix flour, salt, soda, baking powder; add to liquid mixture. Add apple and nuts; mix well and bake at 350° for 1 hour, or until done.
Mix and bake in greased, covered casserole for 1 hour at 350°. Grated cheese may be added during the last 10 minutes.
Drain pear halves, reserving the juice. Add just enough of the juice to the softened cream cheese to make it easy to mix with the nuts; should be able to hold its shape very well. Place pear half, cut side up, on a bed of lettuce. Fill with the cheese mixture and top with half a maraschino cherry.
Mix all ingredients and top with bacon and olives. Bake at 325° for 1 hour. Serves 10.
Sift flour, measure and resift 3 times with baking powder and salt. Cream butter. Add sugar gradually and beat until soft and smooth. Add vanilla and egg yolks one at a time and beat until fluffy and light. Add milk and flour mixture alternately, beginning and ending with the flour, and stir well after each addition. Fold in graham cracker crumbs and stiffly beaten egg whites alternately. Pour batter into two 8-inch layer pans with bottoms lined with thin plain paper and bake in a 350° oven about 25 minutes or until frosting tests done. Good with peanut butter frosting.
Mix all ingredient in large bowl. Spread in greased 9 x 13-inch (or larger) pan. Add spices to top. Bake at 350° for 1 1/2 hours.
Boil macaroni according to package directions; drain. Add tuna to macaroni. Add relish, boiled eggs and mayonnaise. Mix together. Add more mayonnaise, if desired. Season to taste. Refrigerate. Makes about 8 cups.
Melt oleo; add stuffing to make crumbs. Mix together remaining ingredients. Put in a greased casserole, 1/2 of crumbs and filling with balance other 1/2 of crumbs on top. Bake at 350° for 30 minutes.
Heat oil. Add flour until brown. Add onion and garlic. Saut for a few minutes. Slowly add tomato paste. Cook for 2 to 3 minutes. Add tomatoes and cook for 15 minutes. Season to taste. Serve with grits and bacon for breakfast or for lunch. Serve with rice or spaghetti.
Melt butter and cheese. Pour over cocoa and sugar. Stir until blended. Add vanilla and nuts. Press into large sheet pan and refrigerate for at least 2 hours. Cut as desired.
Take cookie dough and roll into balls. Place in mini cupcake liners. Place liners in cupcake or mini muffin pans. Bake at 350° for 10 minutes or until brown. Immediately push peanut butter cup down in center. Let cool.
Beat eggs until light; add mixture of sugar, flour and salt and beat until well blended. Add buttermilk, lemon juice and melted oleo. Mix until smooth, then pour in unbaked pie shell. Bake in hot oven 45 to 50 minutes or until filling is set. (Center may be slightly jiggley.)
Mix all ingredients. Pour into a greased tube pan. Bake for 1 1/2 hours in 350° oven.
Cut the roast into quarters; place in a greased 5-quart slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove roast and thinly slice. Return meat to slow cooker and stir gently. Cover and cook 20 to 30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
Combine in saucepan and bring to a boil; boil for 1 minute. Meanwhile mix the following together: oats, cocoa, vanilla, nuts and peanut butter. Drop teaspoonfuls onto wax paper; let cool. Makes 3 1/2 dozen.
Boil first 3 ingredients 2 minutes. Add celery and mustard seed. Pour over cabbage. Let set in refrigerator until chilled. (I also add carrots and onions dry.)
Spread cookie dough on round pizza pan and cook until done; let cool. Mix cream cheese and sugar and spread on cookie. Creatively place fruits of your choice on top.
Line bottom and sides of a 9-inch round baking pan with foil. Butter the foil heavily. Set pan aside. In a 10-inch skillet, combine cashews, butter, sugar and syrup. Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 8 to 9 minutes). Quickly spread mixture in pan. Cool for about 15 minutes or until firm. Remove candy by lifting edges of foil. Peel off foil. Cool thoroughly. Candy may be left as a disc or broken into pieces. Makes about 1/2 to 3/4 pound.
Mix sugar, flour, salt and spice. Add squash, milk and egg. Pour into casserole dish. Microwave for 13 to 15 minutes.
Beat eggs in a large bowl. Add flour, milk and salt. Let stand for 30 minutes. Stir in potatoes and onion. Divide batter into floured and buttered 9-inch pans. Bake at 425° for 20 to 30 minutes. Melt sugar and butter in a skillet. Add apples and saute until soft. Divide apples evenly over pancakes.
Cut tops and clean seeds out of peppers. Place whole cleaned out peppers in salted boiling water. Boil 5 minutes; drain. Saute beef and chopped onion. Add Spanish rice and catsup. Salt and pepper to taste. Spoon mixture into peppers. Top with cheese. Cover and bake in 350° oven until done, about 25 minutes.
Let cream cheese come to room temperature. Mix all ingredients with a mixer. Serve with strawberries, apples, pears, or kiwi.
Wisk together 2 eggs, 1/2 tsp. salt, 1/2 tsp. pepper, 3 Tbsp. Parmesan cheese until blended. Dredge eggplant slices in flour, then in egg mixture. Heat olive oil in a large deep skillet until hot, but not smoking. Place eggplant slices in the hot oil and fry for a minute or two on each side until golden. Remove from skillet and blot on paper towels until cool enough to handle. Place ricotta or cottage cheese in a bowl and mix with remaining egg, salt, pepper, parsley and mozzarrella. Mix well. To stuff eggplant: Place one slice of eggplant on a clean, flat work surface. Place a heaping spoonful of cheese mixture on the center of the eggplant. Beginning at the wider end of the eggplant, roll up like an eggroll. Repeat with remaining eggplant and ricotta mixture. Pour 1 cup marinara sauce and 1/2 cup water into a 9 X 12 inch baking dish. Place eggplant rolls side by side and top with remaining marinara sauce. If desired, place a piece of pepperoni on top of each roll. Cover baking dish with foil, and bake in 350 degree oven for about 25 minutes, until bubbly around edges. Let cook about 5 minutes before serving with a salad and side of pasta.
In bowl, blend butter and cream cheese. Stir in flour. Shape into a ball. Wrap in plastic wrap and set aside. Blend remaining ingredients except bacon. Set aside. Preheat grill. Divide dough into 12 pieces. Place in ungreased muffin cups. Press evenly in bottom and up sides of each cup. Bake with hood closed until light golden brown, approximately 10 minutes. Fill each cup with 1/4 cup egg mixture. Top with bacon. Bake with hood closed until center is set and slightly puffed, 20 to 25 minutes. Rotate pan once.
Beat all ingredients until creamy. Pour into crust. Bake 15 minutes at 350°. Let cool.
Mix sugar, butter and whipping cream. Add egg yolks, beaten. Fold beaten egg whites into mixture. Crush graham crackers very fine and spread half over bottom of baking dish. Spread the butter and egg mixture over the crumbs. Add the pineapple, then the whipped cream. Top with remaining graham cracker crumbs. Place in refrigerator for 24 hours.
Preheat oven to 350°. Grease a 10-inch cast-iron skillet. In a mixing bowl, combine all the dry ingredients. In another bowl, combine vegetable oil, eggs, buttermilk and milk. Pour into the dry mixture. Blend quickly with a wooden spoon. Do not overbeat. Stir in the corn kernels. Pour the batter into the skillet. Bake for 30 to 35 minutes. Cool and serve warm.
Soak the fruit mixture in wine overnight. Cream butter and sugar. Add beaten eggs, sifted flour and salt. Then add fruit mixture and nuts. Grease three loaf pans and line with heavy brown paper and a layer of waxed paper. Bake in slow oven (250°) for 2 to 2 1/2 hours. Temperature may be raised to 275° during last half hour. Place a pan of water on the bottom shelf of oven until last half hour of baking.
Allow cream cheese to soften. Grate vegetables in blender. Drain well. Mix vegetables with cream cheese, and dressing mix with a mixer. Serve with crackers.
Dissolve Jell-O in 2 cups boiling water. Add can of crushed pineapple with juice and pie filling. Pour into serving dishes. Top with Cool Whip.
Make crumbs out of 24 cookies in food processor or crushing. Pat crumbs in 9 x 13-inch pan; drizzle melted margarine over crumbs. Heat topping in jar in microwave until hot. Cut ice cream in 3/4-inch slices and place on cookie crumbs evenly. Pour hot topping over ice cream. Put in freezer for 10 minutes to cool. Spread with Cool Whip and sprinkle with remaining cookie crumbs. Cover. Keep frozen in freezer.
Combine all ingredients and spread on muffins. Place on cookie sheet in freezer for one hour. Cut in half or quarters. Bake at 400° for 8 to 10 minutes.
*Turkey bones may be cooked for broth, or you may use the instant chicken broth mix.
Combine sugar, whipping cream, butter and vanilla in a medium saucepan. Bring mixture to a boil. Reduce heat and cook uncovered until mixture reaches thread stage (230°). Remove from heat and let stand 15 minutes. Beat mixture at medium speed of mixer 2 to 3 minutes or until fudge is thick and begins to lose its gloss. Pour 1 tablespoon fudge into paper lined miniature muffin pans. Sprinkle coconut evenly over each piece and refrigerate 8 hours or overnight. Yield: about 3 1/2 dozen.
Heat oil in large pot. Add garlic, onion and celery. Cook until soft. Stir in tomatoes and next eight ingredients. Mix well. Bring to boil, lower heat, cover; simmer one hour. Add remaining ingredients. Cook about 10 minutes more until macaroni is tender. Garnish with parsley.
Mix all ingredients together. To serve: Mix 1/4 cup of Chocolate Mix to 1 cup boiling water.
Pour over crust and place in 350° oven for 45 minutes. Cool thoroughly overnight and cut into bite-size squares.
Preheat oven to 400°. Bake potatoes about 1 hour. Cut potatoes in half and scoop out potatoes. Mix with butter and beat until fluffy. Fold in cheese, sour cream and chives. Put back into potato skins. Bake 15 to 20 minutes at 350°.
Heat oven to 350°. Grease 9-inch pie plate. Place all ingredients, except topping in blender. Blend on high speed, stopping occasionally to stir, until smooth, about 3 minutes. Pour into plate. Bake just until puffed and center is dry, about 30 minutes. Do not overbake. Spread topping carefully over top. Cool. Refrigerate until chilled, at least 3 hours. Serve with fruit, if desired.
Mix all ingredients together in plastic container with seal. Marinate for 24 hours. Stir often, keeping sealed between stirrings.
Cream butter and sugar. Add eggs and beat well. Sift flour with soda. Add to the egg mixture alternately with mashed bananas. Stir in cherries, nuts and chocolate chips. Pour into greased and floured 5 x 9-inch loaf pan. Bake at 350° for 1 hour or until done.
Mix all ingredients, except flour, well. After mixing, add flour, 1 cup at a time. Chill in cold place for an hour or two before rolling and cutting into cookie shapes. Use floured surface to roll dough on. If dough seems sticky, add a small amount of flour to dough; roll and cut. Bake in preheated oven at 350° until lightly browned on bottom. Makes several dozen.
Cook first 5 ingredients until spoon coated. Add egg yolks and vanilla. Cook until thick. Pour brown sugar into pudding to get a marble effect, then pour over bananas and wafers. Top with Cool Whip.
Mix first 3 ingredients. Press in bottom of cake pan. Bake at 350° for 15 minutes. Let cool. Mix sugar, cheese and Cool Whip. Spread on crust. Put cherries, blueberries, lemon or other pudding mix on top. Put Cool Whip on top.
Cook first 3 ingredients, covered, over medium about 10 minutes or until cauliflower is tender. Remove bay leaf. Do not drain. Lightly mash, or chop the cauliflower into bite size pieces.
Cook squash; drain well. Add all ingredients except crumbs. Put in casserole dish and top with crumbs. Bake at 350° for 30 minutes. Very good!
In 1/4 cup oil, saute green peppers, cut into 1 1/2-inch squares, and several slices of garlic about 5 minutes, turning them often to prevent browning. Season with 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon oregano. Cover and steam about 5 minutes, turning them several times. Do not cook any longer than necessary. Peppers should be crisp-tender and still green. Put aside.