HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together cornmeal, soda and salt. Mix together buttermilk, eggs, creamed corn, oil, cheese, peppers and onion. Add to dry ingredients. Bake for 1 hour in a 375° preheated oven. Can be baked in a cast-iron skillet or Teflon pan.
Put chicken into pot with water and cook until tender. Remove bones and cut or shred into small chunks or pieces. Put drained chicken noodle soup into casserole dish. Drain liquid from vegetables and put as second layer into casserole dish. For 3rd layer, put the chicken. Warm cream of chicken soup with chicken broth until of right consistency and pour over casserole. Sprinkle crumbled potato chips on top or use a pie crust. Bake in oven at 400° for 45 minutes or until bubbly.
Sift flour and salt together. Add oat meal. Add sweetener to buttermilk and stir with margarine into flour mixture. Knead dough lightly on floured board for a few minutes. Roll thin and cut into squares or with cookie cutter. Bake at 400° (10 to 12 minutes) until golden brown. Yield: 3 dozen cookies. Carbohydrate 3.5 g, protein .6 g, fat .7 g, calories 29. One square = 1/4 bread exchange, 1/4 fat exchange.
Cream the brown sugar with the butter or margarine and flour. Press on bottom of greased 9 x 13-inch pan. Bake at 350° for 12 minutes. Cool.
In a bowl, beat cream cheese, honey and peel. For each sandwich, spread 1 side of tortilla with 2 tablespoons cheese mixture. Cover with half of 1 sliced banana and sprinkle with 2 tablespoons raisins. Roll tortilla up tightly. Cut in half to serve. Repeat to make 3 more sandwiches. Sandwiches can be made up to 12 hours in advance, wrapped tightly in plastic wrap and refrigerated. Makes 4 servings.
Place apples in greased pan. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake at 375° for 30 to 35 minutes.
Put in stone jar. Cover cucumbers with hot brine of 1 pint salt to 1 gallon of water. Let stand seven days.	Drain and cover with 1 tablespoon alum to 1 gallon of water. Let stand 24 hours. Drain. Cut every pickle and	cover with boiling water; let	stand 24 hours, drain. Make syrup	of vinegar, sugar and stick cinnamon. Boil this syrup and pour over pickles. Heat this syrup	for 3 mornings, adding 1 cup sugar each day and can the third day.
Combine ingredients and pour into an ice cream freezer. Fill to the line with milk. Stir well and freeze.
Preheat oven to 325°. Grease shallow casserole. Drain tomatoes and artichokes; rinse artichokes in water and quarter. Saute onion and shallots in butter until tender. Add tomatoes, artichokes and basil; heat 2 to 3 minutes, stirring gently. Season. Turn into prepared casserole and bake at 325° for 10 to 15 minutes or until heated through.
Place biscuits in a 10 inch pie pan, pressing together gently to form a pie crust. Set aside.
Dissolve gelatin in hot water; add cold water. Chill until partly thickened, fold in orange, pineapple, cranberry sauce and nuts. Chill until firm.
Sift together flour, soda, salt, cinnamon, cloves, nutmeg and sugar. Stir in oil and add eggs, one at a time and beat. Add buttermilk, vanilla, raisins, nuts and prunes. Bake at 350° until done.
Mix mayonnaise, cheese and sugar. Add to other ingredients, except bacon. Chill overnight. Add bacon right before serving.
Stir together egg yolks, lemon peel and lemon juice; set aside. In heavy saucepan, mix sugar, cornstarch and salt. Gradually stir in boiling water. Bring to boil over medium heat, stirring briskly. Continue to stir and cook until clear, smooth and thick, about 3 minutes. Carefully stir in egg and lemon mixture. Boil, stirring about 2 minutes. Remove from heat, stir in butter and cool 5 minutes.
Mix together first 7 ingredients. Cook potatoes in salted water with bay leaf. Cool. When cold, peel and grate coarsely. Mix potatoes with mixture of first 7 ingredients and place in a greased 13 x 9-inch pan. Cover and bake at 350° for 30 to 35 minutes. Sprinkle top with mixture of grated cheese and potato chips. Bake a few minutes more to melt cheese.
Bring to a boil. Pour into a jar. Ready to eat over pancakes or waffles.
Mix together. Keep in covered jar. Use 2 teaspoons per cup of hot water. Good hot or cold.
Mix all ingredients. Let rise 15 minutes. Put on floured surface and knead until not sticky. Break off and form rolls. Place in greased pan. Let rise 30 minutes. Bake at 425° for 15 to 20 minutes.
Sift together first 3 ingredients and set aside. Mix shortening, 3/4 teaspoon soda and spices until fluffy. Gradually blend in white and brown sugar and vanilla. Beat in eggs, one at a time. Add flour mixture and sour milk alternately. Turn batter into 3 well-greased, lightly floured 9-inch round cake pans. Bake in 375° oven for 25 minutes. Cool 10 minutes.
Brown sausage and ground beef. Drain. Add other ingredients. Mash up one can of red beans for base and add all beans and chili powder to meat mixture. Cook very slow for 2 to 3 hours. May need to add water. Serve over rice.
Cut squash into 1/4-inch slices. Bring 2 cups water to a boil; add squash, salt and sugar. Cover and cook 20 minutes. Preheat oven to 350°. Melt 4 tablespoons of the butter in a small skillet. Add onion and cook until transparent. After squash is tender, drain and add all of onion mixture. Mix together in casserole dish. One at a time, add the Cheddar, sour cream Romano, salt and pepper (I usually use white pepper) to taste, mixing thoroughly after each addition. Pour squash mixture into a large casserole dish. In skillet, saut bread crumbs in the remaining butter until well mixed. Top casserole with the bread crumbs and bake 20 to 30 minutes or until bubbly. Makes 6 to 8 servings.
Cream Crisco and add sugar. Mix until pretty creamy. Add eggs 1 at a time and mix after each. Sift flour before measuring. Mix dry ingredients together and then add a small amount at a time, alternating with milk until all has been added, scraping sides of bowl while mixing. Add vanilla and put into a greased and floured tube pan. Bake at 350° for 1 hour. Remove from pan and cool on rack. Makes a big cake.
Drain pineapple; save juice. Mix sugar, flour and 3 tablespoons pineapple juice. Mix with the pineapple chunks and cheese. Mix butter with cracker crumbs and spread over top. Bake for 20 to 30 minutes at 350°.
Bring pineapple and sugar to a boil in a saucepan. Remove from heat and add jello according to package directions. Add cream cheese and mix until smooth. Add celery and nuts. Cool. Whip cold evaporated milk until stiff. Fold into first mixture. Mix well. Pour into jello mold. Refrigerate until set.
Crush cookies; sprinkle half of the cookies in bottom of a 9 x 13-inch glass dish. Beat together the milk and instant pudding until mixture thickens; set aside. Beat together margarine, sugar and cream cheese until creamy. Add whipped topping and pudding to cheese mixture. Stir well. Pour mixture over crushed cookies. Sprinkle rest of cookies on top. Cover and refrigerate at least 1 hour. (Can decorate with gummy worms or silk flowers.)
Prepare batter by mixing flour with sugar in large bowl. Bring margarine, cocoa and water to rapid boil. Immediately pour over flour mixture and mix well. Add sour milk, eggs, cinnamon, soda and vanilla. Pour into greased 17 x 11-inch sheet pan. Bake at 350° for 20 minutes. Prepare frosting.
Cook and drain meat. Stir half of pizza sauce and the oregano into meat; heat to boiling. Mix Bisquick, egg and milk; measure 3/4 of batter into pan. Pour remaining sauce over batter, spreading evenly. Put 4 slices cheese, the meat mixture, mushroom soup and remaining cheese and batter on top. Sprinkle with Parmesan cheese. Bake, uncovered, until brown in a 400° oven, 20 to 25 minutes.
Mix dry ingredients and milk. Boil until nearly thick. Add beaten egg yolks. Boil until thick. Be sure and keep stirring it. Let cool. Pour into a baked pie shell and cover with meringue. Brown.
Roll meat in flour, salt, pepper and tenderizer. Put shortening in skillet. Brown meat on both sides. Remove from skillet. Pour meat and 1 can mushroom soup into crock-pot. Cook on high setting about 8 to 9 hours.
Combine first 4 ingredients in a 30-cup automatic percolator. Place salt and spices in the percolator basket. Assemble unit; plug it and perk. Serve piping hot.
Mix into crumbly mass in pie pan; line pan to form crust. Save a few crumbs for the top of the pie. Bake at 375° for 8 minutes; refrigerate until cool.
Combine first 4 ingredients in greased casserole dish, then top with the grated cheese and the buttered bread crumbs. Bake in a 350° oven until bubbly.
Heat oil in heavy pot. When oil is hot, gradually add flour, stirring constantly until well mixed. Lower flame and continue stirring until chocolate brown. Do not overcook. This traditional Cajun recipe is used to thicken other recipes.
Brown hamburger and mix with the soups. In a casserole dish (3 x 9 x 15-inch), put 1 layer of tortillas, cover with meat sauce. Another layer of tortillas and cover with meat sauce. Cover with grated cheese. Cover casserole with foil. Bake at 325° for 30 to 35 minutes.
Bring first 5 ingredients to a boil in a large saucepan. Stir in Tortellini and return to a boil. Reduce heat and simmer for 3 minutes for refrigerated tortellini; for frozen tortellini simmer about 8-10 minutes. Stir in parsley and sprinkle with Parmesan cheese. Serve immediately. Yields 7 cups.
Mix together creamed corn, whole kernel corn, corn meal, garlic powder, vegetable oil and egg. Stir in cheese and green chilies. Bake in a casserole dish until a toothpick, poked into middle comes out clean.
Dissolve Jell-O in 1 cup hot water. Dissolve cranberry sauce in Jell-O mixture. Add crushed pineapple and nuts. Chill until set. (Great with turkey or ham.)
Bring water to a boil and add beans. Reduce heat to simmer and skim off any foam. Cover and cook for 1 hour. Meanwhile, heat oil in skillet over moderate heat. Add onions and saute about 4 minutes. Stir in the garlic, carrots, celery and cumin; saute about 3 minutes. Add about 1/2 cup water from the beans. Reduce heat and cook for 20 minutes, stirring occasionally. Add water as needed. Remove from heat. Add bay leaves, parsley, ham bone, ham, salt and pepper to beans. Stir in vegetables. Cover and cook for 2 hours, adding a little hot water if too thick. Discard ham bone. Add sherry and cook until hot.
Cream fresh butter and sugar together. Blend all ingredients together with sugar mixture. Grease and heat a 9 x 13 x 2-inch pan real hot. Pour batter into pan and bake at 350° for 40 minutes.
Cream sugar and Crisco. Add eggs, beating after each egg. Add buttermilk and vanilla alternately with flour mixture (flour, salt and soda). Grease tube or Bundt pan; sprinkle with flour. Put dough in. Preheat oven to 325°. Cook for 1 1/4 hours. Do not open door while cooking.
Prepare cheese cake mix as directed on box. Add cool whip to mix and beat together until blended. Pour into shells and sprinkle graham cracker crumbs on top and refrigerate.
Cream sugar and shortening; add egg and vanilla. Sift dry ingredients together and add to first mixture with milk. Divide between two greased and floured layer cake pans. Bake at 350° for 30 minutes.
Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just till combined. Fill muffin cups 2/3 full.
Beat eggs at high speed for five minutes. Beat in sugar, pumpkin and lemon juice. Stir dry ingredients (except pecans) together in a separate bowl. Stir dry mixture into the pumpkin mixture. Pour into a greased and floured cookie pan. Spread evenly and top with pecans. Bake in a 350° oven for 15 minutes. While still hot, turn out on a towel and sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together; cool.
Season ground chuck with salt and pepper; cook in skillet over medium heat until browned. Drain well; set aside. Combine cornnmeal, onion, cheese and peppers in a large bowl; mix well. Stir eggs into milk; add to dry ingredients and stir just to moisten. Add corn and mix well. Spoon half the batter into a two-quart casserole dish that has been coated with vegetable spray. Place the ground chuck over the batter, then top with remaining batter. Bake at 350° for 45 to 50 minutes. Yields 8 servings, each serving contains 488 calories; 51% fat.
Combine oats, sugar and cinnamon. Add applesauce, egg, milk and raisins; stir until mixed. Pour batter into a greased and floured loaf pan. Bake at 350° for 50 to 60 minutes. Remove from pan and cool on a wire rack before slicing.
Mix all ingredients except crackers, then pour over the crackers in a large bowl. Stir and let sit overnight. Will keep well in closed container.
Preheat oven to 350°. Beat shortening, both sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop rounded teaspoonful onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen.
The first 4 items: In large pot, cover chicken with water. Add celery, onion and garlic; boil until tender, about 1 hour. Save broth. Remove meat from bones. In 5 cups of stock, cook rice until all liquid is absorbed, about 25 minutes.
Preheat oven to 400°. Spray baking pan with nonstick cooking spray. Wash potatoes and cut in wedges (leave peeling on). Combine oil, juice, garlic and seasoning. Pour over potatoes in baking pan. Add salt and pepper to taste. Bake 40 minutes or until done.
Prepare Jell-O; whip until foamy. Add apricots and whip until well beaten. Add Dream Whip and marshmallows. Refrigerate until firm. Serves 12 to 15.
Reserve whites of eggs. Mix thoroughly the cornstarch, sugar and salt. Add slowly to hot milk, stirring constantly until mixture thickens. Cook in double boiler about 10 minutes. Blend a little of this mixture with egg yolks. Return to double boiler; stir and cook until eggs are set (2 minutes). Add vanilla; pour into cracker crust. Make a meringue of 3 stiffly beaten egg whites and 3 tablespoons granulated sugar. Spread on top of custard filling. Sprinkle with remaining graham cracker crumbs. Bake in slow oven (300° to 325°) until lightly browned.
Preheat oven to 350°. In medium bowl blend cream cheese and 2 tablespoons margarine (reserve 1 tablespoon) until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of chicken mixture, twist slightly and seal edges. Brush tops with reserved tablespoon of margarine; dip in crouton crumbs. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate any leftovers.
Peel cucumbers. Cut 4 into thin slices and set aside. Cut remaining cucumbers in half. Remove seeds and chop. Set aside. In a large saucepan, saute onion in butter 3 minutes. Blend in flour. Gradually add chicken broth, stirring well. Add all but 8 cucumber slices to broth mixture. Add bay leaves, salt and pepper. Cover and simmer 10 minutes. Remove bay leaves. Strain 2/3 broth in a large saucepan along with half and half, lemon juice and chopped cucumber. In electric blender, puree cooked cucumbers and remaining broth. Add to other ingredients in large saucepan. Heat slowly. Ladle into soup bowls. Top each serving with a cucumber slice and a sprinkle of chopped dill. Makes 6 to 9 servings.
In a large bowl, mix corn, relish and eggs. Add corn meal gradually; add milk to desired consistency. Add 1 tablespoon oil. Brown 1 pound sausage. Add to corn meal mixture. Pour half of mixture into greased 9 x 13-inch pan. Spread with grated cheese, then pour on other half of mixture. Bake at 375° until golden brown or until done in center.
Stir the first five ingredients until evenly mixed. Make three holes in the mixture. Into the first hole, pour margarine or oil, the second, vinegar and the third, vanilla. Pour cold water over the entire mixture. Mix until smooth. Bake at 350° for 35 minutes.
Mix all ingredients. Pour into pie shell (not deep dish). Bake at 350° for approximately 45 minutes to 1 hour. This pie tastes real good.
Combine first 7 ingredients with 1/2 cup water in 3-quart glass dish. Mix well. Arrange pork chops on top. Cover. Microwave on Roast for 13 minutes. Turn pork chops. Microwave for 15 minutes longer.
Let cream cheese, butter and eggs set at room temperature. Mix together the cream cheese and butter until creamy. Gradually add the flour, eggs, vanilla and sugar. Bake for 40 minutes at 350°.
Combine rice, sour cream and 1/2 cheese. Spoon into buttered 1-quart casserole dish. Top with remaining cheese. Bake at 350° for 20 minutes.
Melt chocolate in double boiler. Add sweetened milk, vanilla, salt and nuts; stir until smooth. Pour into square pan and chill.
Mix shortening, sugar and eggs. Blend in flour, cream of tartar and salt. Stir well. Shape dough in 1-inch balls and roll into sugar and cinnamon mix. Place 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Dissolve gelatin in boiling water. Drain pineapple and liquid to gelatin mixture. Stir in pie filling and pineapple. Pour into a 2-quart flat pan and refrigerate until firm. Blend softened cream cheese, sugar, sour cream and vanilla. Spread over congealed salad. Sprinkle nuts over top.
Mix all ingredients except cheese. Put half of the mixture in pan and sprinkle the cheese over it. Add the rest of the mixture. Bake at 400° for 35 to 40 minutes.
You may use cherry pie filling if you prefer. You may increase your fruit also and still use 1 can of pie filling. Drain oranges and pineapple.
Spread tomato paste on crackers. Sprinkle with oregano. Top with pepperoni and cheese. Place 12 crackers at a time in a circle on a paper plate. Microwave 45 seconds. Turn dish 1/2 turn after 20 seconds. Serve hot.
Fry bacon in large skillet over medium heat. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons drippings from the skillet. Add green onions and garlic to drippings. Saute over medium heat until tender, about 2 minutes. Add collards or kale and broth. Cover and cook until the greens wilt and is almost tender, stirring occasionally, about 12 minutes. Uncover and cook until the greens are tender and most of the broth is cooked away, stirring occasionally, another 12 minutes longer. Transfer greens to a serving dish and sprinkle with bacon.
Chop cranberries coarsely. Stir in sugar and refrigerate for 12 hours. Drain cranberries. In a large bowl, combine cranberries, grapes, pineapple and nuts. In separate bowl, whip Cool Whip and cream cheese until blended. Fold cream cheese mixture into cranberry mixture. Chill.
Mix together graham cracker crumbs, sugar and butter. Press into a 9 x 13-inch cake pan. Cream butter and sugar together. Add eggs and vanilla. Mix until light and fluffy. Pour on crust. Slice bananas and dip into pineapple juice from crushed pineapple. Layer on filling; spread well drained pineapple over bananas. Follow directions on the package to make 2 packages of Dream Whip. Spread on pineapple. Sprinkle with a layer of coconut, a layer of chopped pecans and a layer of cherries.
Beat egg whites and salt until soft peaks form. Add Marshmallow Creme. Spread over pie filling, sealing to edge of crust. Bake at 350° for about 10 to 12 minutes until browned.
Lightly saute first 3 ingredients in fat. Add next 6 ingredients and bring to a boil. Lower heat and simmer 45 minutes. Add chopped meat, heat and serve with parsley. Yield: 4 to 6 servings.
Cut each bacon slice into 3 short pieces. Mix stuffing mix as directed on package. Beat egg and add to stuffing. Put about 1 teaspoon stuffing on each piece of bacon. Roll up and secure with toothpick. Place on rack in pan. Bake about 8 minutes on each side, turning once, in 425° oven.
Mix all 5 ingredients and beat until blended. Bake cake in a 9 x 13-inch pan at 350° for 35 to 45 minutes. Poke holes in cake with a long tined fork.
Mix together ingredients. Drop by 1/2 teaspoon onto aluminum foil (shiny side up). Bake at 350° for 5 to 7 minutes, or until golden brown. Cool on foil. Peel off and enjoy!
Cook broccoli; drain and arrange in a greased casserole. Place chicken or turkey over broccoli. Combine soup, water, mayonnaise, lemon juice and curry powder in a small bowl. Mix well. Pour sauce over chicken. Top with buttered bread crumbs. Bake at 350° for 20 or 25 minutes or until bubbly.
Cook the mixture like fudge in a heavy pan, stirring all the time with a wooden spoon. Test in a cold cup of water to a very firm soft ball, like fudge. Then remove from heat and start beating by hand or mixer until creamy. Stir in nuts. You may pour in a damp cloth like a date loaf or pour in a long buttered Pyrex dish. Let cool and cut.
Mix all ingredients (except crumbs and butter). Place mixture in 9 x 13-inch dish. Brown bread crumbs in butter. Sprinkle over casserole. Refrigerate overnight. Remove from refrigerator 1 hour before baking at 350° for 40 to 50 minutes.
In a large pan, bring broccoli, broth, onion and pepper to a boil. Reduce heat to low; cover and let simmer 8 to 10 minutes or until broccoli is tender. Process until smooth, then return to pan. Add 3 1/4 cups of milk to pan and bring to a boil. Stir cornstarch into remaining milk until smooth. Stir into boiling soup; simmer 1 minute, until thick. Reduce heat to medium; stir in cheese until melted. Makes 7 cups.
In a large bowl mix pudding and milk well. Next add Eagle Brand milk and Cool Whip. Garnish with bananas and vanilla wafers. Chill.
Beat cream cheese until light and fluffy. Add Eagle Brand milk. Mix well. Add lemon juice and vanilla. Pour into crust. Chill for 3 hours.
On a large, round serving dish, layer ingredients in the order given. Surround with tortilla chips and serve.
Cook noodles as per package directions. Drain. Combine rest of ingredients, except shredded cheese. Add noodles. Pour into a greased 2-quart casserole. Sprinkle with shredded cheese. Bake in preheated oven for 40 to 45 minutes or until heated through and cheese is melted and light brown. Excellent for meatless meal or as side dish for potluck dinners.
Place peas in a strainer and hold under running water to clean them. Transfer to a bowl and cover with cold water. Let soak overnight. Drain and place in a 3-quart pot together with all other ingredients, except croutons. Bring to boil and let simmer on low heat for 3 to 4 hours. Stir frequently and make sure peas don't stick to the bottom of pot. Add more liquid, if soup gets too thick. When finished, it should be consistency of heavy cream. Serve hot. Add crisp croutons just before serving. Serves 4 to 6.
Melt margarine; let cool. Combine all ingredients; mix completely. Pour into 2 pie shells. Bake for 10 minutes at 435°, then turn oven down to 325° and bake for 30 to 45 minutes, or until knife comes out clean.
Preheat oven to 450°. Mix ingredients all together until dough forms. Turn onto cloth covered board or wax paper, well dusted with baking mix. Gently roll to coat. Shape into a ball. Knead 10 times. Roll 1/2-inch thick. Cut with a 2-inch cutter, dipped in mix. Bake on greased cookie sheet until golden (10 to 12 minutes). Makes about 1 dozen.
My wonderful wife went through her collection of recipes and made a great dessert for us. Of course, anything that has two icings couldn't be bad. It's good stuff and ideal for a party.
Stir-fry snow peas and carrots in a little sesame oil; remove while still crisp. Saute almonds in 1/2 cup sesame oil on low heat. Leave remainder of vegetables raw. Also strips of stir-fried chicken may be added.
Combine and mix all ingredients into a bowl. Arrange the ribs in single layer in a large shallow dish. Pour the marinade over them and coat them well. Marinate at room temperature for at least 3 hours or covered in the refrigerator overnight. Preheat the grill and cook until ribs are done. Serve hot. Makes 4 to 6 servings.
Cream the cream cheese, 1/2 cup sugar and egg yolks. Add whipping cream, flour and vanilla extract. Mix together real well. Add 1/2 cup sugar to egg whites and beat until stiff. Add to mixture and mix well. Pour into spring-form pan which has been greased. Bake 1 hour at 350°. Leave in oven overnight.