HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour all ingredients in blender and blend on high for 2 to 3 minutes (may need to do 1/2 at a time). Cook on waffle iron. They cook slowly, so allow more time than for regular waffles.
Combine cornmeal, flour, onion and egg. Then beat in milk or water. Drop from spoon into hot oil where fish was cooked. Done when golden brown.
Place chicken breasts in shallow pan. Put salt, pepper and parsley on chicken. Add	1 can creamy chicken mushroom soup (undiluted) on chicken. Bake 30 minutes.	Add slice or more of cheese on	each piece and can of drained mushrooms (optional). Heat until cheese melts. Bake at 350°.
Squeeze potatoes between paper towels to remove excess moisture. Combine all ingredients, except vegetable oil, stirring well. Drop 1/4 cup of potato mixture at a time into 1/8-inch hot oil; press into 3-inch rounds with the back of a fork. Fry until golden brown, turning once. Drain well. Yield: 6 servings.
In a medium bowl blend melted margarine, sugar and vanilla. Add eggs; beat well with a spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread into a greased 8 x 8-inch pan.
In a blender, place 2 cups of raspberries, the corn syrup and the lemon juice; cover and blend on high until smooth. In a small saucepan, stir together the cornstarch, salt and pepper. Gradually stir in the raspberry mixture until smooth. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish. Spoon sauce over chicken. Bake at 400° for 25 to 35 minutes or until chicken is tender. Yields 4 to 6 servings.
Combine potatoes, onion and ham in a lightly greased crock-pot. In a small bowl, combine the gravy mix, soup and water. Whisk until combined. Pour gravy mixture over the potatoes. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. Top with cheese during last 30 minutes.
Slice banana in half lengthwise. Fill with chocolate chips. Wrap in foil. Lay on hot coals for several minutes. Very yummy!
Preheat oven 425°F. oven. Grease and flour 9 x 9 inch pan. Mix all ingredients together. Pour into pan and bake for 20 -25 minutes.
Melt butter in skillet. Mix flour, milk and eggs together. Add dash of nutmeg. Pour into skillet and bake at 425° for 15 minutes. Sprinkle with powdered sugar or brown sugar. Serve with jam or syrup.
Wash, cut tops from peppers and remove seeds. In large bowl mix ground beef, okra, corn, tomatoes, onion, rice, pepper and salt. Mix well. Stuff peppers. Place in large pan, cover with foil. Bake at 250° to 300° for 2 hours or until well done. Baste peppers several times with the broth that comes from peppers. Cover with tomato sauce or catsup 30 minutes before removing from oven.
Melt butter; add sugar, graham cracker crumbs and peanut butter and mix until smooth (use more peanut butter if desired). Roll mixture into small balls and refrigerate overnight. Melt chips, dip balls and place on aluminum foil to dry.
Preheat oven to 350°. Cut and peel oranges and grapefruit. Cut into segments. Save juices. Set aside. Peel pineapple; cut crosswise into 1/2-inch thick slices. Core center and cut into 8 slices in quarters. Peel bananas. Halve crosswise, then lengthwise. Toss in bowl with lemon juice. Arrange in 9 x 13 x 2-inch baking dish. Arrange pineapple, overlapping the pieces slightly. Next, a row of orange segments, followed by grapefruit and oranges, then finish with bananas. Can be made ahead of time to this point and refrigerated. Sprinkle with thyme. Drizzle honey over top, then brown sugar. Bake 30 minutes, basting twice with any pan juices. Garnish with mint. Serves 6 to 8.
Dissolve gelatine in tablespoon cold water; add to boiling water and cool. Take cranberries through grinder (fine); also grind 1 whole orange (juice of 1 orange). Mix thoroughly with the gelatine and add orange juice, sugar and nut meats. Place in refrigerator to set up. Will keep 6 months in freezer. Put in sealed jars.
In a large skillet, fry onions and meat in 3 Tbsp. oil. Add vegetables and stir fry for 5 minutes. Add 3 c. water and bring to a boil. Break curry mix into pieces and stir in till dissolved. Bring to a simmer, cover and stir occasionally. Cook and stir till desired consistency. Serve over rice. Makes 4 cups.
Take your favorite pasta. We like bow ties. Put pasta water on to boil. As you wait for the water to boil, check refrigerator; what fresh vegetables are available. Pick one or a handful of every color. We generally find options like carrots, green beans or pepper, squash. Leftovers are okay, too, but if you use corn, remove from cob. Check freezer if your fresh veggies' color selection is low; we've used frozen corn and peas. If using any frozen vegetables, set aside on counter to defrost. Together, you want about 3 cups of vegetables once you cut up larger items, chunks or slices, nothing too thick. Get out the wok and add about 2 tablespoons of oil. Heat until it sizzles on medium-high heat. By now, you should be able to put on the pasta. In the wok, stir-fry the fresh vegetables. If you are using some frozen, make sure they are defrosted/drained; pat with paper towel before you add them to the wok. When pasta is cooked and drained, immediately toss with egg (it will cook from the heat of the pasta) and several pats of butter. Gently toss pasta with cooked vegetables; sprinkle with Parmesan cheese and serve.
In a large skillet fry bacon until crisp; remove to paper towels to drain. Add flour to drippings. Cook and stir until bubbly. In a large kettle, heat vinegar, water and sugar to boiling. Gradually add flour mixture; cook and stir until thickened. Add salt, pepper, onion and pickles. Mix well. Place hot potatoes in serving pans. Divide sauce among pans and stir to coat. Sprinkle with bacon. Serves 100 or makes 7 gallons.
Mix 2 tablespoons peanut butter and powdered sugar. Mix and set aside. Mix Dream Whip according to package directions. Mix instant pudding using milk. Add 1/2 cup peanut butter to pudding mixture. Add 1/2 cup Dream Whip to peanut butter-pudding mixture. Put 1/2 of the peanut butter crumbs in bottom of baked pie shell (save rest for top). Put pudding mixture on top of crumbs in shell. Top with remaining Dream Whip and sprinkle remaining crumbs on top. Refrigerate for several hours.
Combine the squash, onion, green pepper and celery in a large mixing bowl; toss lightly. Combine wine vinegar, salt, pepper, salad oil, cider vinegar and garlic; stir well. Spoon over vegetables. Chill about 12 hours, stirring occasionally. Drain and serve. Makes 10 servings.
Peel potatoes and cut into small pieces. Place in large boiler. Cut onion and add to potatoes. Cook until near tender. Add tomatoes and corned beef. Add salt and pepper to taste. Serve with corn bread.
Cook broccoli until tender. Pour into a 1 1/2-quart ungreased casserole dish. Mix soup with milk. Mix well. Pour over broccoli. Sprinkle cheese. Mix Bisquick with butter until crumbly. Put over top. Bake at 400° for 20 minutes or until golden brown on top and cheese is bubbly. (Freezes very well before or after cooking.)
Top slice of bread with cheese, salsa, chicken and second slice of bread. Spread sandwich with margarine. Cook in skillet on medium heat until lightly browned on both sides. Makes 1 sandwich.
Cream sugar and oleo; add eggs and vanilla and beat 1 minute. Mix together dry ingredients. Add alternately with water to creamed mixture. Bake at 350° for 35 to 40 minutes in 13 x 9-inch pan (greased and floured).
Mix the first 3 ingredients. Leave overnight. Next day, add the last 3 ingredients. Mix well and serve.
Bake at 350° about 30 to 35 minutes, until it breaks on top in angel food cake pan.
Rub 1 stick margarine in a 9 x 13-inch pan. In a bowl, mix cake mix (dry) and 1 egg. Melt butter. Pour melted butter in with cake mix. Spread mix evenly throughout pan. Mix powdered sugar, vanilla, cream cheese and 2 eggs. Pour mix over crust (cake mix). Bake at 300° for 40 to 50 minutes. Cool and refrigerate. Cut into bars.
Preheat oven to 350°. Generously grease cake pan. Sift flour, soda, cinnamon and salt together; set aside. Combine eggs, oil, milk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and nuts. Stir well; pour into pan. Bake for 45 to 50 minutes or until toothpick comes out clean. Frost with Cream Cheese Frosting, if desired.
Preheat oven to 350°. Combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in peanut butter with a fork. Add egg and milk. Stir just enough to moisten dry ingredients. Pour into greased 9 x 5 x 3-inch loaf pan. Bake about 1 hour or until toothpick inserted near middle comes out clean. Makes approximately 18 slices.
Preheat oven to 350°. Oil or butter a small or standard loaf pan. In a bowl, combine the flour, baking powder, salt, sugar and beer. Mix with a wooden spoon until well blended and sticky, about 1 minute. Pour dough into prepared pan and bake for 30 minutes. Remove the bread from the oven and pour the melted butter over the top. Bake for 30 more minutes until lightly browned on top.
Combine cabbage, corn, onions, cheese and olives in a large mixing bowl. Combine remaining ingredients. Mix well and pour over cabbage mixture. Cover and chill 2 to 3 hours. Yields 6 to 8 servings.
Place green beans in well buttered casserole or baking dish. Spread soup evenly over beans, then arrange onion rings on top. Bake in a preheated 350° oven until bubbly. Two cups crushed potato chips may be substituted for onion rings, if desired. Yields 4 servings.
Dissolve yeast in water; add sugar, salt, eggs and butter. Beat in flour. Let rise for 45 minutes. Stir down and spoon into 12 greased muffin tins. Bake at 350° for 15 minutes or until brown on top.
Combine sugar, cocoa, butter and milk in a 2-quart measuring cup. Microwave for 2 to 3 minutes or until bubbly. Stir in vanilla and nuts. Spread in buttered 9-inch square pan. Cool.
Sift together first 5 ingredients. Bring next 4 ingredients to boil in a saucepan. While this mixture is still boiling, pour over the dry ingredients. Mix well and add buttermilk, eggs and vanilla. Mix well. Pour into a large pan, greased and floured. Bake at 400° for 30 minutes. Start icing 5 minutes before cake is done.
Drain pineapple and add all ingredients listed. Place in your prettiest dish and you can add cherries on top for more color, if desired. Easy and delicious. Better when left overnight in refrigerator.
Drain pineapple, add jello to pineapple. Add cottage cheese, stir in Cool Whip. Drain oranges and set aside a few for garnishing. Add oranges to mixture. Garnish with a few oranges on top.
Mix all ingredients together until smooth. Pour into greased pans. Bake at 350° for 45 minutes or until a crack appears in the middle of loaves. Makes 2 small loaves.
Grease 9 x 13-inch pan and line with tortillas, broken into bite size pieces. Put chicken (also bite size pieces) on top. Mix soups, tomatoes and onions. Pour over chicken. Top with grated cheese. Bake at 350° for 45 minutes.
Form 1-inch balls from meat, egg, bread crumbs and seasoning. In skillet, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Simmer, stirring until smooth. Add meatballs. Simmer 1 hour. Serve hot. Makes 25 to 30 meatballs.
Cut frozen sausage into slices abut 1/4 inch in size. Put into a roasting pan with oil and garlic. Slice the green peppers; add to sausage. Cover and cook in oven at 350° until sausage and peppers are almost cooked. Keep on stirring the ingredients so they don't stick together as sausage can do if not stirred. When almost cooked, add the crushed tomatoes and cover. Cook for about 1 hour more, until all ingredients are well cooked.
Combine cranberry sauce and French dressing in a bowl. Place onion and carrots in the bottom of a 2 1/2-quart casserole dish. Cover chicken in sauce and place on vegetables. Use remaining sauce to baste chicken. Bake at 300° for 1 hour. Will serve 4 to 6 people.
Grind cranberries and add sugar. Dissolve gelatin in 1/2 cup boiling water and add to the cranberry and sugar mixture. Add crushed pineapple, juice included. Add the orange juice and the chopped nuts; mix well. Congeal in the refrigerator overnight.
Combine corn, cheese, sour cream, milk, egg and sugar until well mixed. Spray nonstick cooking spray directly on chopped onion and microwave 2 to 3 minutes. Add to corn mixture. Stir in cornmeal and blend well. Fill muffin cups 3/4 to almost full. Bake at 350° for 25 to 30 minutes. Makes 12 muffins.
Grind cranberries the night before serving. Stir in marshmallows, sugar and pineapple. Day of serving add apples and nuts. Last, fold in whipped cream.
Combine all together. Bake in a buttered casserole for 25 minutes at 350°. Serves 8.
In medium skillet combine chicken, fajita spices and water; blend well. Bring to a boil, reduce heat and simmer. In large shallow ovenproof platter arrange chips, top with chicken and cheese and place under broiler to melt cheese. Top with tomatoes, olives and green onions. Add desired amount of salsa.
Bake shoulder until done, about 2 hours at 300°. Then chop up meat. Add vinegar, red pepper and salt to taste. Mix up the meat with the ingredients. Put back in the oven until golden brown.
In a large bowl, cream the butter and sugars. Add eggs, milk and vanilla. Beat well. Combine flour, cocoa, salt, baking powder and soda. Add to creamed mixture and mix well. Stir in water. Mix until smooth (batter will be thin). Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until cake tests done. Cool on wire rack. Dust with confectioners sugar, if desired.
Melt bark in a 9 x 13-inch pan in 200° oven. Bark will melt faster if you cut into small chunks. Stir occasionally. When melted, stir in rest of ingredients, combining thoroughly and quickly. Drop by teaspoonfuls onto wax paper. Can use Froot Loops and more cereal, if desired.
Mix sugar, vinegar, oil, salt and pepper (use all salt and pepper). Drain vegetables and put in large bowl with green pepper and red onion. Pour oil mixture over vegetables and chill overnight. Pour off oil mixture before serving.
Melt butter; add dates. Cream sugar and eggs and add to dates and butter mixture. Cook on low until thick. Keep it stirred. Stir constantly. Take off heat and let it cool. Add Rice Krispies, fruit, nuts and flavoring. Roll into balls and then roll in coconut. Store in a cool place or freeze. Makes about 50.
Combine first 4 ingredients in a bowl. Stir in half and half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Pour oil to a depth of 1/2-inch into large heavy skillet (cast-iron); place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil and fry in batches 3 minutes on each side or until golden brown. Drain on paper towels. Serve with softened butter. Makes approximately 1 dozen.
Beat all together. Drop by tablespoon into hot deep fat. Brown as much as needed. Drain in paper towel. Serve with butter, syrup and jelly or as is.
Sift flour and 1/2 cup sugar together 4 times. Beat egg whites, salt, cream of tartar and flavorings until foamy. Gradually add 1 1/3 cups sugar in 4 additions, beating well between additions. Beat until stiff. Fold in flour and sugar mixture in 4 additions. Gently spoon into ungreased tube pan. Bake 45 minutes to 1 hour. Turn upside down to cool.
Dissolve jello in 1 pint of water (hot). Add other ingredients and stir well. Chill. Serve with whipped cream.
Remove chicken wing tips; discard. Cut wings in half through joint. In large bowl, stir together soy sauce and remaining ingredients. Add chicken and toss until coated well. Cover and refrigerate overnight. Remove wings from marinade and place in a single layer in 2 jelly roll pans. Bake in 375° oven for 45 minutes or until tender, brushing twice with marinade.
Mix hot milk, butter, sugar and salt in a bowl and let cool to lukewarm. Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and 2 cups of the flour to the first mixture. Stir fast and add enough of the remaining flour so that the dough pulls away from the sides of the bowl. Turn out onto a lightly floured board. Knead for a minute or two and let rest for 10 minutes. Resume kneading until smooth and elastic. Put in a buttered bowl. Cover and let rise until it doubles in size. Punch down and roll out 1/2-inch thick. Cut in 1/2 inch strips. Put on buttered cookie sheets. Cover and let rise. Brush with egg white. Cook 30 minutes. Sprinkle them with coarse salt before baking.
Roll pizza crust on greased cookie sheet; bake until lightly brown. Cool. Mix softened cream cheese and dressing mix. Spread over pizza crust. Sprinkle onions and peppers over pizza. Add broccoli and cauliflower. Pat down, if needed. Sprinkle Cheddar cheese on top. Cut and you are ready to eat.
Place tomatoes with their juice in a large soup kettle. Add undrained beans and all other ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
Cream shortening and sugar until fluffy; stir in vanilla. Combine flour, baking powder and salt; add creamed mixture alternately with milk and coconut milk. Stir in coconut; fold in egg whites. Turn into two greased paper-lined cake pans. Bake at 365° for 25 minutes.
Cook macaroni until done. Drain and rinse in cold water. Add shrimp (it is better if shrimp are thawed out). Add all other ingredients. (Drain water and juice of olives and pimentos.)
Wash Brussels sprouts thoroughly, discarding any wilted outer leaves, then trim the stems and cut an X in the base of each. Steam them over boiling water for about 10 minutes or until just tender. Mix remaining ingredients together and pour over the Brussels sprouts. Serve hot or well chilled.
On day before serving, cook, mash and whip potatoes with cheese and sour cream. Add garlic salt, salt and pepper. Put in casserole dish and refrigerate overnight. Before baking, dot with big dots of butter. Sprinkle with paprika. Bake at 400°, covered, for 40 to 50 minutes. Leave mixture at least one-inch from top since it grows. Serves 10 people.
Place cheesecloth or coffee filters in a colander and pour yogurt into it to drain. Let yogurt drain for at least 45 minutes. After yogurt drains, it will have a texture between sour cream and cream cheese. The longer you allow it to drain, the more like cream cheese it becomes.
In buttered 9-inch square baking dish, layer broccoli, chicken, bread crumbs and cheese. In medium bowl, combine gravy, milk and pepper; pour over chicken-broccoli mixture. Bake in 357° oven for 40 minutes. Let stand for 5 minutes. Makes 6 servings.
Cook hamburg, onion and garlic until brown. Drain fat. Add soy sauce, cornstarch, molasses, bouillon, water and juice from oranges. Simmer 20 minutes, stirring occasionally. Add pea pods, water chestnuts (drained) and bamboo shoots (drained). Heat 5 to 10 minutes. Add oranges and heat 5 minutes more. Serve over hot rice.
Place cake mix in large bowl. Stir in baking soda, buttermilk, eggs and bananas. Bake as directed on box.
Fry bacon; add flour. Gradually add water; stir until smooth. Add remaining ingredients, except potatoes. Boil and pour over sliced, cooked potatoes.
Beat egg yolks; add lemon juice. Add flour and sugar mixed before adding to egg and lemon juice. Add salt, butter and fruit juice but be sure to keep stirring all the time. Keeps quite a while in refrigerator. When cool, add to whipping cream as much as you need.
Boil sugar, syrup and cream until it reaches the soft-ball stage. Stir in remaining ingredients. Drop by spoonful on wax paper to cool.
Soak gelatin in water in a cup until softened. Place in pan of hot water and heat until it dissolves. Cool to lukewarm. In small bowl, combine milk, sugar, creme de menthe, heavy cream, food coloring, mint flavoring and salt. Beat until thickened. Gradually, add gelatin, mixing thoroughly. Set aside 1 tablespoon shaved chocolate and fold remainder into cream mixture. Chill until firm.
Juice limes. Cut crab, shrimp and onions to dip size. Cut up peppers and cilantro into small pieces. (Seed peppers if necessary). Add oregano and salsa to make dip-like mixture. Let sit 24 hours for best taste. Use with tortilla chips.
With electric mixer, cream all items together. Refrigerate until firm. Make 1 large or 2 medium balls; roll in chopped nuts and parsley. Refrigerate until ready to use. May be frozen.
Beat eggs until foamy. Add oil, sugar and vanilla and mix well. Stir in zucchini. Combine dry ingredients and mix until well blended. Fold in nuts. Pour into 2 greased and floured pans. Bake at 325° for 1 hour.
Heat peaches. Melt margarine in 2-quart casserole. Mix remaining ingredients. Pour dough into pan. Pour peaches on top (do not stir, dough will rise to top to form crust). Bake at 350° for approximately 45 minutes.
Saute all vegetables in large pan with 1/4 cup olive oil 5 to 7 minutes; add tomatoes and all spices and simmer for about 1/2 hour. Serve over a good semolina or spinach pasta and sprinkle generously with freshly grated Parmesan cheese. Serve with a large green salad and garlic bread. Buon appetito.
Put all in oiled casserole, except chips and cheese. May be made hours ahead or night before and kept in refrigerator. Before baking, put crushed potato chips and grated cheese on top. Bake 35 minutes in 350° oven. Serves 6.
Mix together the soup, milk, and pepper. Pour over the potatoes and onion in greased casserole pan. Add butter on top. Bake at 375 degrees for 1 hour, covered. Then uncover for 15 minutes more until potatoes are done.
In a saucepan, saute broccoli, bell pepper, mushrooms, onion, and garlic in oil until tender. Sprinkle half of the ham and cheese into the pie crust. Cover with the vegetables and the remaining ham and cheese.
Mix pineapple juice, soy sauce, sherry or stock, garlic, parsley and pepper. Marinate chicken breasts for 3 to 4 hours or overnight. Grill chicken.
Mix soup, Worcestershire sauce, chicken broth, salt and pepper. Pour over chicken, broccoli and cheese mixture. Top with croutons and bake at 350° until heated through and bubbly.
Mix all ingredients using enough cans undiluted mushroom soup to make mixture quite wet. Bake 30 minutes to 1 hour at 350°.
Mix. Bake for 30 minutes at 375°. Remove lid last 5 minutes. Serve with rye crackers.
Combine first 6 ingredients into blender. Blend until smooth. Salt and pepper to taste.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan or 2 small pans. Beat flour, baking powder, baking soda, sugar, sour cream, oil, cinnamon, vanilla and eggs for 50 strokes. Stir in nuts and berries. Pour in pan. Bake for 55 minutes or until wooden pick comes out clean.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only with no-stick cooking spray. Combine wheat germ, flour, sugar, baking powder and cinnamon. Add combined milk, oil, egg and banana; mix just until dry ingredients are moistened. Stir in blueberries. Fill prepared muffin cups almost full. Bake 20 to 25 minutes or until golden brown. Serve warm or store tightly wrapped in freezer. To reheat, microwave at High 30 seconds per muffin.
Mix all together. Add enough flour to make dough so it can be rolled out like biscuits. Cut with biscuit cutter. Bake in 350° oven until golden brown.
Spread the pie filling in a 9 x 13-inch glass pan. Scatter dry cake mix in a layer over the filling. Drop slices of margarine over the cake mix. Scatter nuts and coconut on top. Do not stir. Bake at 350° for 40 minutes.
Mix butter and sugar; add flour. Put in a 10 x 15-inch greased pan. Poke holes in top with fork. Bake 35 minutes at 350°.
Mix all ingredients together. Put directly into muffin tins or use paper liners. Bake at 350°F 15-20 minutes.
Combine bread crumbs, cheese and seasonings in a large bowl. Dip chicken in melted butter, then in crumb mixture. Place on buttered baking pan. Bake at 400° for 45 minutes to an hour. May be refrigerated after cooking.
Mix all ingredients together in large bowl. Pour into a quiche pan and bake in 350° oven until golden brown.