HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and salt together; add cornmeal and mix well. Combine the cornstarch and milk to form a smooth batter. Add the egg mixture to this and mix again until smooth. Add the oil or melted oleo, stirring constantly. Grease a 7-inch skillet and heat it. Pour a small amount of the batter on the bottom of the skillet, tilting the pan and making sure the batter covers the bottom evenly. When brown on one side, flip over and brown the other. Tortillas should be almost paper thin. If used for tacos, fold tortillas over while warm to make taco shell.
Mix together as for pie crust the flour, 2 cups sugar, oleo and salt. Pat 1/2 of the mixture in the bottom of a 10 x 15-inch ungreased pan. Bake for 10 minutes at 350°. Cool.
Completely soften dry beans by covering beans with 3 times their volume of unsalted water and boil 10 minutes. Reduce heat and simmer 1 1/2 hours or until beans are tender. Discard water after boiling. Put all ingredients into crock-pot; stir. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours.
Mix all the ingredients, except for the ginger ale. Just before serving, slowly pour in the ginger ale. Serves 10 to 12.
Stir over medium heat until heated through. Salt and pepper to taste. If too thick, add a little milk.
Place all ingredients, except oil, in a food processor. Blend ingredients well. Slowly add oil, a few drops at a time. Blend until all ingredients have been completely emulsified.
Combine first 5 ingredients. Mix sugar, salt, vinegar, mustard seed and celery seed in boiler with squash and peppers mix. Boil 20 minutes. Put in jars and seal.
Mix all ingredients in bowl. Form into patties and fry in pan with thin layer of oil in bottom over medium-high heat.
Pour milk over bread crumbs and let stand 1 hour. Beat eggs with sugar. Add to bread crumbs and milk with melted butter. Flavor with vanilla. Mix in coconut and raisins. Bake in moderate 350° oven for 30 minutes. Serve with sauce.
Combine all ingredients. Cover with bread crumbs. Bake in greased casserole dish for 30 minutes at 325°.
Boil chicken until tender and pick off of bone. Mix everything together except biscuits. Bake about 20 minutes at 400°, then put biscuits on top and bake until all is done and biscuits are brown.
Pour chicken stock in pan. Add chicken, onion, celery, garlic, parsley, rosemary, basil, thyme, oregano, tomatoes, salt and pepper. Bring to a boil and then simmer 45 minutes. Place sausage in skillet. Cover with water and simmer 15 minutes. Drain sausage, remove skin and cut into 1/4 inch slices. Add slices of sausage and ham to soup and simmer 10 minutes. Add beans and simmer 10 minutes. (If you use cooked chicken you can cut the first cooking time to 30 minutes, instead of 45 minutes.)
In large skillet, cook and stir bacon and onion until bacon is crisp. Stir in remaining ingredients. Heat until bubbly. Simmer, uncovered, stirring occasionally, 15 to 20 minutes.
Drain juice from all fruit. Use fruit juice instead of milk in pudding. Put Tang in with vanilla pudding. Mix all together.
In a bowl, combine first four ingredients. Spread mixture over toasted bread. Place on foil-lined baking sheet; top with cheese. Broil 4 inches from heat for approximately 2 minutes or until cheese is melted.
Mix all ingredients with spoon only just until all is mixed well. Bake in square pan at 350° for 30 to 40 minutes.
Layer the ingredients in a 9 x 13-inch pan in the following order: lettuce, celery, green pepper, onion and peas. Spread mayonnaise evenly on top of ingredients, then sprinkle grated cheese and bacon bits over the top of mayonnaise. Cover with foil and refrigerate overnight to blend flavors.
Pare carrots, cut diagonally in thin slices, combine with raisins, water and salt in medium saucepan. Cover and heat to boiling, then simmer 30 minutes or until carrots are done. Drain, sprinkle with brown sugar, add butter and lemon juice. Heat slowly until butter melts, then cook, stirring often, 10 minutes or until carrots are richly glazed.
Dissolve cornstarch in water; add milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat; add vanilla and margarine. Cool slightly. Slice 2 bananas. Dip in lemon juice and layer in pie shell. Pour filling over bananas and cover. Chill 4 hours. Slice remaining banana and use to garnish top of pie.
Blend very soft cream cheese and mayonnaise until smooth. Dissolve jello in boiling water. Stir into cheese mixture, blending well. Drain cherries and pineapple, reserving 1/2 cup syrup. Add syrup and cola to jello mixture. Chill until quite thick. Fold in cherries, pineapple and nuts. Place in mold and chill.
Heat oil in a heavy skillet on high heat. Add onion and cook, stirring occasionally, until translucent and tender. Add cabbage; reduce heat to medium and cook until cabbage has softened. Add cooked noodles, salt and caraway seed, turning often with spatula, to prevent scorching. Cook until mixture is browned.
Combine all and serve at once. Looks nice with an ice ring; use ginger ale or fruit juice, salt and combination of fruits.
Melt oleo in	casserole dish and pour out for later. Pour 1/2 of the stuffing mix into buttered casserole dish. Mix squash, soup, sour cream, onion, salt and pepper. Pour this over the stuffing mix and top with the remaining half of the stuffing mix. Pour melted oleo over this. Bake at 350° for 30 minutes.
Pound chicken pieces with mallet working from center out to about 1/4 inch thick. Sprinkle with salt. Place ham slice and cheese stick on each cutlet. Tuck in sides and roll. Skewer or tie with string. Coat rolls with flour. Brown in skillet with butter and set aside in a baking dish. In same skillet, combine 1/2 cup water, gravy base, and mushrooms. Heat, stir and incorporate any crusty chicken bits in skillet. Pour mix over chicken, cover and bake at 350° for 1 to 1 1/4 hours, until tender. Transfer chicken to warm platter. Add to remaining gravy by blending 2 tablespoons flour with 1/2 cup cold water. Cook and stir until thickened. Pour over chicken, garnish with toasted almonds.
Cream margarine and sugar. Add egg yolks. Add mashed bananas and milk. Add sifted dry ingredients. Fold in beaten egg whites. Bake 45 minutes at 350° in loaf pan.
Cream butter, sugar and eggs together. Sift flour, baking powder and salt and add to creamed mixture. Add milk and vanilla plus 1/2 cup mashed blueberries. Beat 2 minutes. Stir in remaining blueberries. Bake in muffin tins lined with papers. Fill 3/4 full; sprinkle a little sugar and bake at 350° for 20 to 25 minutes.
Combine potatoes, onion and Italian dressing. Toss gently to coat. Cover and chill for 1 hour. Combine mayonnaise, mustard and salt. Pour over potatoes. Add celery, eggs and relish. Toss lightly. Chill several hours.
Stir together rolled oats, brown sugar, flour, cinnamon and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Place pineapple in a 10 ounce casserole dish. Sprinkle the rolled oats mixture over the pineapple. Microwave on High for 2 to 4 minutes or until the pineapple is hot. Rotate dish 1/4 of a turn every minute. Serve warm with vanilla ice cream. Makes 1 to 2 servings.
Cut chicken into bite-sized portions. Arrange in a covered pan. Add salt and pepper. Bake for 1 hour at 350°.
Mix ingredients and press into a 9 X 13 pan. Put in the refrigerator for 15 minutes.
Mix all ingredients well, pour into a greased casserole dish, do not cover. Bake at 350° for 30 minutes.
Dip pork chops in egg with 2 tablespoons of milk. Coat with crushed stuffing. Brown. Put in greased casserole and pour over the chops the mushroom soup, mixed with the sherry and dry mustard. Cover and bake at 325° for about 1 hour. Yields 4 to 6 servings.
Peel and cut mangos in pieces. Cook sugar and vinegar to a boil. Add garlic, ginger, onion, salt, raisins, peppers and spices. Cook 10 minutes. Add mangos and cook until transparent.
Strain juices; add sugar, stirring until dissolved. Just before serving mix juice mixture and wine in a pitcher. Add ice. Serve in punch cups.
Beat all ingredients (except pepperoni) until fluffy. Blend in pepperoni. Form into a ball. Roll in chopped nuts. Chill overnight before serving.
Boil all ingredients, except for the chocolate chips and nuts, for 9 minutes. Remove from heat and stir in chips until all are dissolved. Pour into buttered plates and let cool. If you desire pecans, pour them in with the chips.
Heat oven to 350°. Mix all ingredients thoroughly except catsup. Shape into 2 loaves in a shallow baking pan. Spread with catsup halfway through cooking. Bake 1 hour or until done.
Sift together the flour, sugar and baking soda. Using pastry cutter, food processor or 2 knives, cut 10 tablespoons of butter into flour mixture until mixture resembles coarse meal. Refrigerate. Line a 10-inch pie plate with pie crust; crimp edges. Preheat oven to 375°. Mix molasses and water; pour 1/3 of mixture into pie crust. Sprinkle with 1/3 of flour mixture. Repeat this process, alternating layers, ending with flour mixture. Dot top with remaining butter. Bake for 50 minutes. Serve warm or at room temperature. Makes 16 servings.
Mix dry and liquid ingredients separately, then combine thoroughly. Spread on 2 greased cookie sheets (does not need to be spread to edges of pans). Bake 1 hour at 250° until dry and golden. Cool; break into pieces and store in airtight container.
Work the flour into the egg white until stiff enough to knead with your hands. Flavor and work until perfectly smooth. Add coloring. Form into small patties and top patty with walnut meat.
Beat sugar and oil; add eggs and beat well. Sift flour, salt, soda, nutmeg, cinnamon and ground cloves together. Add to egg mixture and mix well. Fold in carrots and nutmeats. Pour into a 9 x 13-inch pan. Bake for 1 hour and 10 minutes.
Chop green onions into fine pieces. Chop or shred dried beef. Mix all ingredients together. Form into a ball. Serve with crackers.
Beat eggs slightly. Add milk and bread crumbs. Add seasonings. Knead meat into this mixture, using a teaspoon as a measure. Roll balls between palms of hands and then into a dish of bread crumbs. Let stand at least 1/2 hour.
Saute celery, green onions, parsley, bell pepper and okra in butter and water, until tender. Add tomatoes, tomato juice, soup, mushrooms, rice and shrimp. Stir and simmer until well blended. Add spices and simmer 5 minutes more.
Use any noodle recipe, cut noodles in larger pieces than usual, put into boiling water, cook until done. Put on a griddle or in a frying pan with a small amount of grease, fry until brown. Break an egg over them (number depends on how many noodles you make).
Spread meat in large roasting pan. Add celery, carrots, onions and potatoes. Add tomatoes with juice. Add salt, pepper, sugar and water with corn. Stir. Cover tightly. Bake at 325° for 4 1/2 to 5 hours.
Prepare pasta according to directions; drain and set aside. In large skillet, cook sausage. Remove from skillet and drain fat (reserve 1 tablespoon). Cook green onions and garlic in it. In a 2-quart casserole, combine cooked pasta, sausage, onion, tomato sauce, spaghetti sauce, half of Mozzarella, Italian seasoning and pepper. Bake, covered in a 375° oven for 25 minutes. Sprinkle remaining cheese and bake for 5 to 10 minutes more. Serves 6.
Puree/blend in blender the first 5 ingredients. Cook 1 hour. Add remaining ingredients. Cook all together for 1 hour. Put in hot jars. Remove bay leaves after cooking. Process 20 minutes at 10 pounds pressure.
Place chicken breasts in baking dish and cover with cheese. Pour broccoli soup on top. Place slices of tomato on top of soup. Mix Stove Top dressing as directed and place on top. Bake for 45 to 50 minutes.
Drain and chop artichoke hearts. Mix remaining ingredients with artichoke hearts and bake at 350° about 20 minutes or until completely heated. Serve with white corn tostadas chips.
Cut spareribs into 1-inch pieces. Season with salt. Let stand 10 minutes. Brown spareribs in skillet; drain off fat. Pour vinegar over ribs. Add chopped garlic; cover and steam for 5 to 10 minutes. Add sugar, Karo syrup and soy sauce; mix well. Add pineapple chunks with syrup. Bring to boil. Just before serving, add cornstarch, diluted in small amount of water. Serve hot. Serves 5.
Mix rice, sugar, salt, milk, vanilla and cinnamon. Pour into buttered baking dish. Bake covered dish for 2 hours. Add raisins. Stir and bake uncovered for 1/2 hour at 325°.
In wok or large skillet heat 3 tablespoons oil. Add eggs; cook and stir until set. Set aside. Add remaining oil to skillet. Add green onions, garlic, shrimp and peas. Stir-fry 2 minutes. Stir in eggs and remaining ingredients. Heat through; serve hot.
Dissolve lemon jello in hot water. In a mixing bowl combine jello and tomato sauce, lime juice, salt, Tabasco, Worcestershire sauce and cloves; mix well. Refrigerate until thickened but not solid. Stir in celery and cauliflower along with eggs and pickles. Refrigerate and stir occasionally to keep the ingredients from sinking. Chill until firm. Serve on a bed of Boston lettuce with dressing of Cool Whip and sour cream (half and half of each). Serves 6.
Place chicken in baking dish. Combine all ingredients except scallions and pour over chicken. Cover with plastic wrap and refrigerate for 4 hours. Bake at 300°. When almost done, add scallions.
Make sure pineapple and mandarin oranges are well drained. Mix all together with dry Jell-O. Serves 20.
Saute okra and onions in melted butter until onion is clear. Add salt, pepper and tomatoes. Simmer 30 minutes or until all vegetables are fork-tender.
In mixing bowl, cream butter and sugar. Add egg and extracts; beat until light and fluffy. Combine flour and salt; add to creamed mixture and mix well. Chill for 1-2 hours. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with 2 1/2 inch cutters. Place on greased baking sheets. Bake at 375 degrees for 7-9 minutes or until lightly browned. Cool on wire racks.
Wash greens in warm or hot water. Chop. Place in water; add bacon drippings, baking soda, salt and sugar. Cook on high until tender.
Sift flour, measure and sift again with salt. Cut in shortening with pastry blender until mixture is coarse. Work water in lightly with blender until dough hangs together in a ball. Turn 1/2 of the pastry onto lightly floured board. Roll in sheet 1/8-inch thick. Fit into pie pan. Keep remainder of dough for top crust or second crust. Bake at 375° for 12 to 15 minutes.
Brown meat and spices. Combine soup, water and milk. In large casserole, place layer of tortillas, sauce, cheese and onion. Repeat until all are used. Bake at 350° to melt cheese. You may top with shredded lettuce and chopped ripe olives before serving or more onions for decoration.
Cream the butter and sugar. Add well beaten eggs. Add drained pineapple and pecans. Arrange in layers in a flat dish, a layer of crushed vanilla wafers, then mixture, then top with crushed vanilla wafers. Pat down. Refrigerate overnight.
Grease and flour 9 x 13 pan. Spread coconut and nuts in bottom of pan. Prepare cake mix according to package directions and pour on top of nuts and coconut. Mix together margarine, cream cheese and sugar. Drop by spoonful on top of batter. Bake at 350° for 45 minutes. Cake will be shaky but will set up. DO NOT bake longer than called for.
Dissolve yeast in warm water in a large bowl. Stir in milk, molasses, honey and vegetable oil. Add salt. In a separate bowl, mix flour, whole wheat flour and wheat germ. Slowly add flour mixture to the liquid. Work until the dough is easy to handle. Turn dough onto a lightly floured surface; knead until smooth and firm, about 200 times. Place in a greased bowl. Cover with cloth; let rise in warm place until double about 1 to 3 hours.
Dip chicken in melted butter. Combine crushed crackers and onion soup. Mix in plastic bag. Shake to mix well. Drop 2 pieces of chicken at a time in bag; shake bag to coat chicken. Arrange chicken pieces, skin side up. Cover with waxed paper and microwave 20 to 22 minutes or until chicken is tender.
Line salad bowl with Romaine leaves. Into bowl tear lettuce into bite-size pieces (8 cups). Add mushrooms. Pour Garden Dressing over greens and toss. Yields 6 to 8 servings.
Crush pretzels; add sugar and melt margarine. Put in 9 x 13-inch pan. Bake 7 minutes at 400°. Cool 1 hour.
Mix Jell-O and boiling water into gallon jug. Add lemon juice, sugar, pineapple juice and Kool-Aid. Freeze 1/2 of mixture. Leave the other 1/2 of mixture in gallon jug and finish filling up with water. Chill at least 6 hours before serving so it will be slushy. Add frozen mixture in punch bowl before serving.
Saute onion in butter until tender; add cream cheese, salt, pepper and garlic powder. Mix well. Add crab and mix. Serve warm with crackers.
In small saucepan, combine sugar and water. Bring to boil, stirring, until sugar is dissolved. Cool. In 3-quart nonmetal container, combine concentrates and sugar-water mixture; refrigerate. Just before serving, add ginger ale and grenadine; stir gently. Serve in champagne glasses if desired for an elegant nonalcoholic party beverage. Makes 16 (1/2 cup) servings.
In large pot with lid, heat olive oil. Add onion, celery, bell pepper and garlic. With lid on, sweat the vegetables about 5 minutes. Add okra, mushrooms, tomatoes and chicken broth. Cover and cook about 30 minutes. Then add chicken and cook until chicken is heated.
Cream butter. Add sugar, 1 cup at a time. Beat at high speed after each cup. Add whole eggs, one at a time. Beat well after each at medium speed. Add sour cream; beat well. Add soda, baking powder and salt to flour. Add dry ingredients 1 cup at a time, mixing well after each addition. Add flavorings. Pour into well-greased tube pan. Bake 1 1/2 hours at 300°. Let stand 10 minutes; remove from pan.
Dip eggplant rounds into egg, then cornmeal. Fry in olive oil in large skillet. Drain on paper towels.
In small bowl, add Lawry's seasoned salt and Lea & Perrins Worcestershire sauce to melted margarine; mix well. Pour Chex cereals, nuts and Butter Braids into large Glad-Lock zipper bag. Pour margarine mixture over cereal mixture inside Glad-Lock zipper bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Pour contents of bag into large microwave-safe bowl. Microwave on High for 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in airtight container. Yields 9 cups.
Mix together. Bake 7 minutes at 350°. Yields 3 dozen.
In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook until mixture thickens and boils. Pour into a 9-inch crust. Top with "lattice" crust and sprinkle sugar on top. Bake at 425° for 15 minutes. Take out and spread butter on top of pie. Bake 5 to 10 minutes more.
Add all vegetables (except broccoli) to chicken broth and bring to boil. Lower heat and simmer for 10 minutes. Add broccoli to broth and simmer for five more minutes. Add Cheez Whiz and stir until melted. Add flour to milk and stir until mixed together. Now add to soup. Stir frequently while broth is thickening. Be careful not to let the milk scorch.
Wash potatoes; do not peel. Slice crosswise. Layer in casserole dish. Pour melted oleo over potatoes; sprinkle with Hidden Valley mix. Cover; bake at 350° for 1 hour.
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, salt and nutmeg; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on a wire rack. Yields one 10-inch cake.
In saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until mixture thickens (do not boil). Remove from heat. Add liqueur. Gradually add powdered sugar; beat with wire whisk until smooth. Add water a little at a time until desired consistency.
Mix first 4 ingredients in large mixing bowl. Add water and mix thoroughly. Dissolve yeast in 1/4 cup water and add to mixture. Cover. This will make a sponge or starter for your bread. According to your schedule, this may be left to develop for 2 to 12 hours.
Boil potatoes until tender, then peel potatoes. Cut potatoes in fourths or sixths. Melt butter in large skillet. Place potatoes in butter for 3 to 4 minutes, then turn. Sprinkle brown sugar over top of potatoes and continue to cook. Turn and brown. Sprinkle brown sugar on opposite side and brown. Serve hot.
Dissolve jello in the boiling water. Set aside. Grind the first 5 ingredients together. In bowl, mix sugar, pineapple and first 5 ground ingredients together. Add jello to this, mix and chill until ready to serve.
Mix all ingredients in a baking dish, then add peaches. Bake at 350° until brown on top.
Cut shortening into flour and salt until it looks like small peas. Then add water to hold together. Use a cereal bowl to cut out rounds for fried apple pies.
Spread sliced apples in a shallow baking dish; sprinkle with sugar and lemon juice and pour honey over all. In a bowl, mix remaining ingredients and make a crumbly mixture. Spread this over apples and bake in 375° oven for 30 to 40 minutes or until apples are tender. Serve warm with cream.
Mix nuts and raisins in 1 cup flour; sit aside. Cream sugar and butter, then add 1 egg at a time; mix well. Add salt and flavoring. Mix well; add remainder of 2 cups flour. Add nuts and raisins; mix well. Put in 10-inch tube pan and bake 2 hours in 325° oven. Let cool to cut better.
Break and melt chocolate bars in microwave at 1 minute intervals for 2 minutes. Stir each time. Add roasted pecan halves and marshmallows and quickly slip into 2 logs on foil sheets. Wrap with foil and refrigerate. Cut into 1/2-inch slices. (Keep in sealed container and cool place.)
Mix hamburger, milk, oatmeal, eggs, chopped onion, garlic powder, pepper, chili powder and salt. Make golf ball size meatballs. Place in baking dish.
Grind together raisins and orange peeling. Cream together shortening or butter, sugar and eggs, then add raisin and orange peel and nuts. In separate bowl, sift together flour and salt. Dissolve soda in buttermilk. Add alternately to the creamed mixture, the flour and milk mixture. Bake in a 350° oven for 40 minutes in a greased loaf pan or a Bundt pan. Remove from oven and immediately add glaze.
Mix first 3 ingredients. Add milk. Cook until good and hot. Beat egg yolks and add to mixture. Cook slowly, stirring constantly, until thick. Add vanilla and a little butter. Stir. Pour into baked pie shell and chill.
Mix together and bake at 325° for 1 hour. Makes 3 regular loaves.
In first pan, cook spinach with onion according to package directions. Do not salt the water; drain and squeeze dry.
Combine all ingredients in container of an electric blender or food processor. Top with cover and process until mixture is smooth. Cover and chill dressing at least 1 hour. Serve dressing with salad greens. Yields 1 1/2 cups.
Preheat oven to 350 degrees. Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press about 2/3 of mixture into bottom of greased 13 x 9 inch pan. Heat condensed milk in saucepan. Stir in chips. Spread over mixture in pan. Sprinkle with remaining crumbs; press down lightly. Bake at 350 degrees for 30 to 35 minutes, or until light golden brown.
Sift together flour, nutmeg, cloves, ginger and cinnamon. Mix together remaining ingredients. Alternate dry ingredients with 1 cup cooking oil, beating into pumpkin mixture. Bake at 350° in loaf pans 40 to 45 minutes. (Will make five 6 x 3-inch cakes or 2 larger loaves.)
Trim fat from beef. Mix remaining ingredients; rub over beef. Cover; refrigerate for 2 hours.
Mix all ingredients. Bake 1 hour at 350°; covered 30 minutes, uncovered for 30 minutes.
Mix pudding according to package. Add Tang. Prepare fruit in bite size pieces. Mix with Tang pudding. Chill.