HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in large bowl and mix together. Add 3 rounded tablespoonfuls to hot water.
Bring above ingredients, except rice, to boil in large pan. Add 1 cup raw rice. Cook 10 to 15 minutes. Put in casserole or roaster and bake at 350° until rice is soft, approximately 1 hour.
Bake at 425° for 10 minutes and 375° for 45 minutes.
Cover cookie sheet with aluminum foil. Melt enough butter and prepared mustard to cover fish. Dip fish in cornmeal, then brush both sides with butter and mustard mixture. Place on foil and bake for about 25 minutes. Then turn fish over and bake another 25 minutes or until fish is brown. Bake at 400°. You can use fillets or pieces.
Combine all dry ingredients along with dates. Mix well. Then add orange juice and mix thoroughly. Place onto sprayed Pam cookie sheet by using a tablespoon of batter dropped in place. Bake at 350° for 15 to 20 minutes. Yields 2 dozen.
Sift dry ingredients together into bowl. Add remaining ingredients and beat until almost smooth. Pour into greased pan. Bake in moderate oven (350°) for about 30 minutes. Serve plain or with your favorite icing.
Melt cheese and margarine together and add other ingredients. Pour into pan, let set. Cut and serve.
Fry bacon until crisp; set aside. Reserve juice from water chestnuts. In skillet, saute next 4 ingredients in bacon drippings. Using reserved juice from chestnuts, dilute soup. Add next 2 ingredients to sauteed vegetables. Pour into greased casserole and cover with crumbs. Bake at 350° for 30 minutes. Dot top of casserole with butter.
Combine shortening, sugars, eggs and vanilla. Stir in dry ingredients. Drop on lightly greased cookie sheet. Flatten slightly with fork. Bake at 375° for 10 minutes.
Mash avocados together. Add desired fresh squeezed lime or lemon juice and salt on avocados. Mix all ingredients well. If you desire a hot taste leave in seeds of jalapeno pepper. Take out seeds if you desire a milder taste.
Cut corn tortillas into squares in diamonds as small or as big that you want. To make cut outs, use pinking shears. Warm Wesson oil, not very hot. Place tortillas cut-outs in frying pan basket. Place in oil and fry slowly to a crackling sound. Get out; add salt. Serve cold or hot with dips or chili sauce.
Cook noodles in boiling salted water until tender. Drain. Combine noodles, drained tuna, mayo, peas and salt. Blend soup and milk. Heat through. Add cheese. Heat and stir until cheese melts. Add to noodle mixture. Pour into 1 1/2-quart casserole. Top with potato chips. Bake at 425° for 20 minutes.
Preheat oven to 450°, leaving skin on. Scrub potatoes thoroughly and cut lengthwise into 1/2-inch strips.
Cook slowly until chocolate melts, stirring. Boil without stirring until the mixture forms a firm ball when dropped into cold water. Remove from heat and add 2 teaspoons of butter and beat until thick. Pour into pan and place in refrigerator to cool quickly--extrusive! Intrusive; cool slowly. Do not beat and let it cool on the countertop.
In heavy pan, bring sugar, syrup and butter to a boil, stirring constantly. Remove from heat and immediately add peanut butter and Rice Krispies. Mix well together. Spread quickly on buttered jelly roll pan. Pat lightly. Melt chips together. Spread over cereal for frosting. Cut into bars.
Mix all ingredients together and blend well. Chill for at least 1 hour before serving. Great dip for chips, crackers, raw vegetables and can be used on baked chicken for a real treat. Makes 1/2 cup.
Combine graham cracker crumbs, 3 tablespoons sugar and 1/3 cup melted margarine. Using the back of the spoon, firmly press mixture on bottom and side of an 8 or 9-inch pie plate. Refrigerate while preparing filling.
Mix together eggs, flour, baking powder and spices. Add corn kernels. Fry spoonfuls in hot oil. Makes 4 dozen puffs.
Mix sugar, oil, eggs and vanilla with mixer. Add flour last. Drop on baking sheet. Bake until light brown at 350°. One teaspoon of batter makes one cookie.
Mix jello with 2 cups water; add rest of ingredients. Just before serving, pour over crushed ice and add the ginger ale last. Serves 20 people. Easy to double or triple.
Mix wafer crumbs, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least five days to blend flavors. Yields about 5 dozen.
Mix in a large pan over low heat. Pack in loaf pans. Let set several days or weeks.
Mix nuts, flour and butter by hand. Spray a 9 x 13-inch pan with Pam and pat dough in pan. Bake for 15 minutes at 350°. With electric mixer, beat cream cheese with powdered sugar. Blend in 1 large tub of Cool Whip and spread mixture on top of crust. Put in refrigerator for 3 hours.
Put all ingredients in food processor and blend together. Add reserved liquid a little at a time to bring the hummus to a peanut butter state. Serve with warm pita bread.
Cook broccoli for 5 minutes. Add soup, milk, butter, salt and pepper to taste.
Drain and rinse kidney beans in colander with cold water; drain all beans. Add the green pepper and onion. Mix oil, vinegar, sugar, salt and pepper and pour over beans. Let marinate overnight. Keeps for days in refrigerate.
Mix margarine and 1 cup sugar. Add egg yolks. Sift flour, baking powder and pinch of salt. Add to egg mixture. Add vanilla. Spread on well greased flat tin. Beat 2 egg whites stiff. Add 1 cup brown sugar gradually and 1/2 cup nuts. Spread on batter. Bake at 350° for 30 to 35 minutes. Cut into squares.
Remove seeds from 1 pepper only, chop cabbage, celery and onions. Add all other ingredients except corn. Cook for 30 minutes. Add corn and cook 15 minutes longer. Can and seal while hot.
Boil and debone chicken. Melt margarine and saute onion. Cook spaghetti in chicken broth and drain. Combine soups, Ro-Tel tomatoes, Velveeta and sauteed onion. Add chicken and then spaghetti. Bake in a 13 x 9-inch pan at 350° until hot.
Preheat oven to 350°. In small bowl, combine flour, soda and salt. Set aside. In a large bowl, combine butter, sugars and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. If mix is too moist, add a little more flour. Drop by level tablespoon onto Pam sprayed cookie sheets. Bake 9 to 11 minutes. Makes about 5 dozen (2 1/2-inch) cookies.
For seasoning rub, combine all ingredients except ribs in a small bowl and mix well. Spread over all surfaces of ribs; press with fingertips so mixture adheres to ribs. Cover and refrigerate overnight.
Break graham crackers into fourths. Place in foil lined 10 x 15-inch baking pan, leaving space between crackers. Sprinkle pecans over top. Melt margarine and butter in top of double boiler. Add sugar. Bring to boil, stirring constantly. Boil 2 minutes exactly. Pour over graham crackers and pecans. Bake at 350° for 10 to 12 minutes. Let stand until cool. Break into pieces.
Scoop ice cream into punch bowl. Mix egg nog with ice cream, sprinkle with nutmeg and cinnamon and stir in cool whip. Serve immediately.
Mix butter with brown sugar. Bring to a boil and boil 3 minutes. Spray 11 x 16 inch jelly roll pan with vegetable spray. Line pan with Crispy saltines, placed touching. Pour brown sugar mixture over crackers. Bake at 350° for 5 to 6 minutes. Remove from oven and immediately sprinkle chocolate morsels over top and let melt. Top with chopped pecans. Chill and cut in squares.
Mix all ingredients except coconut; roll in balls. Roll in coconut. Put in the refrigerator.
Blended Oatmeal: Measure and blend in a blender to a fine powder.
Combine all ingredients, except Jiffy mix. Then add the muffin mix and mix well. Pour into greased 9 x 13-inch baking dish. Bake at 450° for 25 minutes.
In large pot, cook tomatoes for about 20 minutes, then add ingredients. Break bread up into small pieces. Put the mixture into a buttered dish or pan and put into oven at 400° until brown on top.
Brown cut-up chicken breasts. Mix in celery soup and chicken soup. Add celery salt, salt and pepper. Serve over cooked rice.
Combine pudding and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Place plastic wrap on surface of pudding. Chill. Combine crumbs, nuts and butter, mixing well. Place about 2 tablespoons crumb mixture in each of 6 dessert glasses. Stir pudding and spoon into glasses; sprinkle with remaining crumb mixture. Makes 6 servings.
Prepare apples as stated. Cook. Run through sieve as for applesauce. Heat in large kettle, adding remaining ingredients. Cook for 45 minutes. Place in sterile jars and add heated lids. Water bath for 10 minutes.
Melt chocolate morsels in the microwave until soft. Stir in noodles and walnuts; mix well. Spoon drop mixture on a platter, let stand for 10 minutes and serve. What could be easier!
Mix ingredients together. Bake in greased Bundt pan at 350° for 50 minutes or until done. Dust with 10x sugar if desired.
Place cabbage in boiling, salted water. Cook 5 minutes. Mix 1/3 cup cheese with cream sauce; add cabbage. Put in well-greased casserole. Add other 1/3 cup cheese and croutons, buttered, on top. Bake at 400° for 1 hour, covered, until last few minutes.
In a medium-sized bowl, combine cornmeal, flour, baking powder, oil and salt. Add milk to give consistency you prefer for griddlecakes. For thicker cakes, use 1 cup. For thinner cakes, use 1 1/2 cups. Stir just until lumps disappear; do not overmix.
Beat eggs and add milk. Dip steak in egg and milk mixture; dip in cracker crumbs. Repeat procedure. In lightly oiled frying pan, brown on both sides. Place in oblong pan with 1/4 cup water. Bake at 350° for 1 1/2 hours.
Put egg in standard measuring cup and beat lightly. Fill to 1 cup level with milk. Sift flour, salt and baking powder. Add to this milk and egg mixture and beat a little to blend well. Let stand to rise, about 5 minutes. Drop batter by tablespoon on top of boiling stew. Cover and boil 20 minutes or until done.
In blender, whirl applesauce until very smooth. Add orange juice. Whirl again. Pour into tall glass; add ice.
Mix white cake mix and jello. Add oil, milk and eggs beating all the time. Add strawberries, coconut and pecans, then mix them in. Bake in 3 layers at 350° for 30 minutes.
Mix apples, 1 tablespoon sugar and cinnamon and set aside. In 8 x 8-inch greased and floured baking pan, spoon apples corner to corner. Mix all other ingredients and spoon over apples. Bake at 350° for approximately 40 minutes or until golden brown.
Preheat oven to 350 degrees. Pour oil into a 9 x 13 pan; tilt pan to cover bottom. Put cake mix, eggs, and water into pan; stir with a fork until blended (about 2 min.) Scrape sides and spread batter evenly in pan. Spoon pie filling onto batter; use a fork to fold into batter just enough to create a marbled effect. Bake at 350 degrees for 40 - 50 minutes; until toothpick comes out clean. Cooled cake may be sprinkled with powdered sugar. Use a knife to loosen cake from sides; cut and serve directly from pan. Makes 16 to 20 servings. Store cake loosely covered.
Drain grease from bacon and sausage. Beat eggs and milk together. Layer bread, sausage, bacon and half of egg mixture in a 9 x 13 pan. Repeat second layer. Place grated cheese on top. Refrigerate overnight. Bake, uncovered, for 45 minutes at 350°.
Put all ingredients in large bowl. Mix well. Spread in a 9 x 13-inch cake pan. Bake 30 to 35 minutes in a 350° oven.
Brown sausage and ground chuck until crumbly. Melt cheese (in chunks) in microwave. Combine meats and cheese. Spread on rye cocktail bread and place on cookie sheet. Bake for 5 to 10 minutes.
Mix pudding with pineapple juice. Add fruit and chill. Chill fruits before mixing.
Mix together coconut and pecans and pour into a 9 x 13-inch pan sprayed with Pam. Set aside. Mix cake mix according to directions on the box. Pour mixture over the pecan-coconut mixture. Do not stir! Set aside. In the microwave, melt together cream cheese and margarine. Put on 30 seconds high. Stir. Put on 30 seconds on high. Stir, etc., until creamy, then add powdered sugar. Pour on top of cake mix. Do not stir! Bake cake for 50 to 60 minutes in preheated 350° oven. Cool and flip onto cake plate.
Layer ingredients in a greased casserole dish. Top with grated cheese. Layer again and top with grated cheese. Place in 350° oven for 1/2 hour to melt cheese.
Cream margarine and sugar; add yolks, alternate dry ingredients with water. In small bowl, beat egg whites until stiff. Fold into batter. Grease 2 (10-inch) pans and flour. Bake at 350° for 35 to 40 minutes or until when touched it will spring back.
Cream together the sugar and oil. Add eggs and beat well. Combine dry ingredients and gradually add to creamed mixture. Add remaining ingredients. Batter will be thick. Pour into well-greased 10-inch tube pan (or tube pan). Bake at 325° for 1 1/2 or 2 hours.
In a 3-quart pan over medium heat, cook onion, garlic and bacon until bacon is translucent. Add split peas and water. Bring mixture to a boil; cover, reduce heat and simmer until peas are tender (about 1 hour). Meanwhile, split carrot lengthwise into 4 pieces. Thinly slice carrot and celery; set aside.
Bring 3 quarts of water to a boil in a Dutch oven; add broccoli and cook 7 minutes until tender. Drain; set aside.
Crumble bread and bacon into bite-size pieces and set aside. Mix mayonnaise, sugar and pickle juice. Pour this over tomatoes, peppers, onion and pickles. Then add to bread mixture and toss well. Refrigerate a few hours before serving.
Grease and flour loaf pan. Mix in order given. Bake at 350° for 1 hour. Makes 3 small loaves.
Blend shortening with sugar and egg yolks. Sift dry ingredients and add to egg mixture with milk and vanilla.
Mix oil and sugars. Add eggs and vanilla; mix well. In separate bowl, mix flour, soda, salt, spices and baking powder. Add dry ingredients to sugar mix. Add oats and pecans; mix well. Roll into balls. Put on pan sprayed with Pam. Bake at 350° for 15 minutes.
Mix sugar and shortening until creamy. Add eggs and mix well. Add flour, soda and salt to mixture and mix well. Add oatmeal. Bake at 350° for 7 to 10 minutes.
Thaw potatoes. Combine sour cream and soup. Stir in all other ingredients. Spread in greased 9 x 13-inch pan. Bake at 350° for 1 to 1 1/2 hours.
Mix all the above together in a mixing bowl. Place in a 9 x 12-inch baking dish. Freeze for at least 12 hours. Set out 10 to 15 minutes before serving.
Mix sugar and flour. Add beaten egg yolks, milk and melted butter. Bake in an uncooked pie shell at 350° until done. Top with meringue.
Preheat oven to 350°. Cover bottom of buttered baking dish with crumbs. Add tomatoes mixed with onions and seasonings. Top with remaining crumbs; dot with butter. Bake 15 minutes or until browned. Yields 6 to 8 servings.
Peel and seed cucumbers. Chop fine or put through meat grinder. Add salt. Let stand overnight. Drain in a.m. Add onions, vinegar, turmeric, mustard seed and celery seed. Cook over medium heat for one hour. Add red pepper for color if desired. Seal in jars.
Saute onion, garlic, celery and carrot in 3 tablespoons butter until tender (approximately 10 minutes). Dump in big pot and add potatoes, tomatoes, corn and pulp, salt, pepper, basil and chicken stock. Simmer 35 minutes. Add the cup of cream just before serving and reheat (don't boil).
Sift together flour, baking powder and spices. Stir in raisins. Mix together other ingredients and add flour mixture. Blend well. Pour batter into two oiled 8 x 4-inch loaf pans. Bake at 350° for 1 hour.
In a mixing bowl, combine chili powder and onion salt. Stir in tomato sauce and taco sauce. Add corn, olives and 1/4 cup of the crushed tortilla chips. Mix well. Turn mixture onto an 8 x 1 1/2-inch baking dish. Bake, uncovered, in a 350° oven for 20 minutes. Stir. Sprinkle with remaining 3/4 cup crushed tortilla chips and Cheddar cheese. Bake about 5 minutes more or until cheese is melted. Makes 8 servings.
Put oil in a large skillet, preferably cast-iron. Heat on medium to high heat. Salt chicken slightly. In a medium size brown paper bag, put flour, a little salt and paprika. Shake well. Put in 4 or 5 pieces of chicken and shake to coat well. Test oil by dropping in a pinch of flour. If it sizzles, put in the chicken. Fry until light brown on bottom side. Turn and continue frying until color is uniform, about 15 minutes per side. Remove to paper towels and drain oil. Serve hot or cold.
Cook bacon until crisp; remove from pan and drain on absorbent paper. To bacon fat in skillet, add onions and garlic; saute until golden. Add ground meat and cheese; stir often and cook until browned. Add beer and cook slowly 10 minutes. Stir in tomato paste, salt, Tabasco, Worcestershire sauce, parsley flakes, oregano and basil; simmer 10 minutes longer. Add tomato puree, mushrooms and bacon; continue cooking until thickened, about 10 minutes. Add some sauce to cooked spaghetti and toss lightly. Serve remaining sauce in separate bowl. Any leftover sauce may be frozen if desired. Makes about 2 quarts.
Mix together the first 5 ingredients; in another bowl, mix the next 4 ingredients with a whip or hand beater thoroughly. The honey in the mixture helps mix the oil and water together. Pour the oil mixture into the oats mixture. Mix with hands until all ingredients are well coated. Spread the mix on oiled cookie sheets and bake in oven at 200° for 1 to 1 1/2 hours. Turn mixture thoroughly after the first 1/2 hour and again every 15 minutes until oats are light golden brown. Remove from oven and stir again. Let cool. Add raisins or other dried fruits. Store in refrigerator in covered container.
Grease and flour two 9-inch round pans or one 13 x 9-inch pan.
Melt margarine in 3 or 4-quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, salt and cinnamon. Add to first mixture. Mix well and chill. Form in 1-inch balls. Roll in granulated sugar and place on greased cookie sheets 2 inches apart. Bake at 375° for 8 to 10 minutes.
Boil raisins and water for 20 minutes. Mix melted Crisco, sugar and egg. Add to raisin and water mixture. Sift remaining dry ingredients. Add raisin sauce. Pour onto greased cookie sheet. Bake 10 minutes at 375°.
Mix together first 6 ingredients. Stir soup into mayonnaise. Toss with turkey mixture. Pour into 2-quart casserole. Sprinkle with noodles. Bake at 350° for 30 minutes. Serves 6.
Thaw crust. Heat oven to 400°. Prick pie crust, sides and bottom. Bake in oven 10 minutes. Reduce temperature to 350°.
Boil potatoes in jacket. Cool. Shred in greased 13 x 9-inch dish. Mix soup, sour cream, butter, onion, salt and pepper. Pour over potatoes. Bake at 350° for 30 minutes. Sprinkle shredded Cheddar cheese and bread crumbs. Bake 5 minutes longer.
Beat egg whites until stiff. Add dash of salt and sugar. Beat until real stiff. Fold in nuts, chocolate chips and vanilla. Drop by teaspoon on foil and put on oven rack. Preheat oven to 350°. After cookies are in oven, turn off oven and go to bed. Next morning cookies are ready. Do not open oven until ready to take out.
Heat oven to 350°. Wash squash; trim off ends. Cut in chunks and cook in boiling water for 10 minutes. Use small squash, not over 2 pounds. After cooking, drain squash. Put onion and sausage in skillet and cook until sausage is brown. Drain off fat. Use a little of the fat to oil casserole dish. Combine squash, sausage, crumbs, beaten eggs, thyme, salt and half of cheese. Put mixture in shallow baking dish. Sprinkle with remaining cheese on top. Bake 30 to 40 minutes.
Combine the first 5 ingredients in a saucepan; cook on medium heat, stirring constantly, about 5 minutes until thickened. Add vanilla and gently stir in strawberries. Slice bananas into bottom of baked crust and pour the strawberries and filling over bananas. Refrigerate until chilled. Top generously with Cool Whip.
Cook chicken breasts 1/2 to 1 hour and sliver after cooked. Mix chicken, lettuce and onions a couple hours ahead of time. Mix in seed, noodles and almonds right before serving.
Put cauliflower in a microwave-safe casserole dish. Add 1 Tbsp. water and cover. Cook in microwave on high for 5 to 7 minutes and let stand, covered, another 3 to 5 minutes. You want the cauliflower tender, but not mushy. Drain cooked cauliflower and combine with celery and onion in a large bowl. Combine mayonnaise, vinegar, salt, Splenda and pepper. Pour mixture over vegetables and mix well. Mix in chopped eggs last; only stir lightly to preserve some small chunks of yolk. Chill and serve. Serves 12.
Crumble butter and sugar. Add rest of dry ingredients. Add eggs and apple slices. Mix well. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Melt margarine, stir in rice until well mixed. Pour in baking dish. Add consomme and onion soup. Cover dish with foil and bake at 375° for 45 minutes.
Cook noodles according to package directions; drain and set aside. Cook mushrooms, carrots and onions in oil in a large skillet over medium heat until tender. Stir in tomato paste, sauce, olives and fennel. Bring to a boil. Remove from heat.
Combine the first 3 ingredients and pour over block of ice. Add chilled ginger ale just before serving. Add fresh fruit on top.
Place first 3 ingredients in a saucepan and stir over low heat until melted. Allow to cool to room temperature. Add buttermilk and Cool Whip. Mix well and stir in pecans. Put in a 9 x 13-inch dish. Refrigerate overnight.
Cook pasta; drain well. Toss with remaining ingredients. Chill for several hours or overnight. Good for picnics.
Cream the cheese and sugar. Add flour and butter. Put drained, sliced apples into a buttered oblong casserole. Cover with cheese mixture. Bake at 350° for 30 to 45 minutes or until cheese topping is melted and bubbly.
Mix softened cream cheese with remaining ingredients. Spread on slices of ham, roll lengthwise. Refrigerate until firm and slice into bite-size pieces.
Simmer squash till tender; drain & sprinkle with salt. Combine egg yolks, sour cream, and flour; fold in egg whites. Place half the squash in a 12x7&1/2x2 inch baking dish. Top with half the egg mixture; half the cheese; and all the bacon. Repeat layers of squash, egg mixture, and cheese. Melt butter or margarine; stir in crumbs; sprinkle over all. Bake at 350° for 20 to 25 minutes.
Cut chicken in half. Mince the garlic. In a plate, mix the black pepper, oregano, salt, sazon, garlic and vinegar. Mix well. Brush on the chicken. Spread it evenly all over the chicken. Bake at 350° for 1 1/2 hours, covered, for 1/2 hour more uncovered.
Crem together brown sugar and butter. Add eggs and milk; beat well. Mix and sift flour, baking powder, salt and spices; stir into creamed mixture. Stir in apples, walnuts, raisins and butterscotch pieces.
Put raw fruit in a 9 x 13-inch pan. Cream the sugar and butter. Add the milk, alternately with the flour, baking powder and salt, which have been sifted together. Put over raw fruit, then combine the topping and put over cake batter. Pour 1 cup boiling water over all. Bake in a 375° oven for 45 minutes, or until cake and fruit are done. Serves 9.
Prepare Dream Whip with vanilla and 1/2 cup milk as directed on package. Combine 1 cup of prepared Dream Whip with pudding, 2/3 cup milk, pumpkin and cinnamon. Beat slowly with eggbeater just until mixed, about 1 minute. Pour into pie shell. Chill in refrigerator until set, about 2 hours. Cut and top each piece with Dream Whip.
Combine eggs and milk in a large bowl. Stir in stuffing mix, 1 1/2 cups of the cheese, broccoli, rind and nutmeg. Pour into 9-inch pie plate. Bake at 350° for 45 minutes or until top is set. Sprinkle with remaining cheese. Makes 4 servings.
Fry hamburg and onions in the oleo. Add water, barley, tomatoes, salt and pepper. Cover and simmer 1 hour. Add remaining ingredients and simmer 1 hour more.
In large bowl, pour dressing over chicken, green pepper, onion, garlic and oregano. Toss lightly and refrigerate at least 10 minutes. Drain. Stir-fry chicken mixture until chicken is browned and no longer pink. Stir in tomato. Wrap tortillas in dampened paper towels. Microwave on High 45 seconds to 1 1/2 minutes or until softened. Fill tortillas with chicken mixture. Serve with salsa, no-fat sour cream and no-fat Cheddar cheese. Makes 4 servings.