HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Line muffin tins with paper liners. In large bowl, mix oat bran, flours, baking powder, baking soda, cinnamon and dried fruits. In another bowl, mix brown sugar, buttermilk, honey, eggs and oil. Make a well in dry ingredients. Pour liquid mixture into well and stir gently. Do not overmix. Spoon into paper lined muffin tins. Bake 20 to 25 minutes.
Melt butter and saute onions in saucepan. Mix everything together and put in casserole plate. Bake covered for 1 hour at 350°.
Brown ground beef and onion in skillet; drain grease from skillet. Add Ro-Tel, chili beans, taco seasoning and cooked rice. Simmer 10 minutes with lid on pan. Pour into baking dish. Top with chips and then cheese. Heat in oven until cheese melts.
Drain juice from pineapple and let come to a boil. Pour over Jell-O and let chill enough to be mushy. Add pineapple to other ingredients. Chill overnight.
Preheat oven to 400°. Remove all skin from the chicken, rinse and dry the pieces thoroughly. Season, coat each piece with oil or dip in milk, shake to remove excess and roll in the crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled baking pan. (Line pan with foil for easy clean up.) Bake for 45 minutes or more. Crumbs will form a crisp "skin". Yield: 4 servings. Approximate calories per serving are 270. This does not hav a cornflake taste.
Pour off dark water accumulated on top of grated potatoes. Add all ingredients and beat well. With spoon, drop mixture on hot griddle. Fry on both sides.
Spread cheese on bottom of dish. Brown ground beef and mix in a jar of taco sauce. Pour meat over cream cheese. Top with Cheddar. Heat in microwave until Cheddar melts.
Mix cake mix, butter and egg and press down in ungreased 9 x 13-inch pan.
Cream together the oil, sugar and eggs. Sift the flour. Add the buttermilk, flavoring and coconut. Cook 1 hour at 325° to 350° for 20 minutes.
Pour a little of the soup, undiluted, in the bottom of a baking dish; place the pork chops over soup in a single layer. Pour remaining soup over the top. Layer onions on top of pork chops and seal baking dish with foil. Poke a couple of air holes in the foil and bake at 350° for 1 hour 15 minutes.
Roll bread out on table. Fill with remaining ingredients. Bake in greased loaf pan for 25 minutes at 350°.
Bring water to a boil. Add soup mix and chicken. Bring back to a boil; reduce heat and simmer uncovered 12 - 15 minutes.
Boil noodles. In a large skillet, brown beef. Remove beef and drain fat. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Add beef, Worcestershire sauce, noodles and soups. Mix well. Spoon into a greased 3-quart casserole. Top with cheese. Bake at 350° for 45 minutes.
Blend in blender container until smooth. Spread on celery stalks and chill before serving.
Beat mixture for 5 minutes on medium speed. Pour it into a greased tube cake pan or mold and bake it for 45 minutes at 350°. Dust with powdered sugar and fill center with fresh or frozen strawberries.
Mix onion and flour; pour int pie shell. Add tomato slices and sprinkle with bacon and cheese. Bake 30 minutes, uncovered, at 400° until cheese is melted. Sprinkle with shredded lettuce at time of serving.
Beat eggs until fluffy. Add sugar gradually; beat well. Melt margarine and add cocoa. Stir cocoa mixture into eggs and sugar. Add remaining ingredients. Pour into 8 x 8-inch greased pan. Place this pan in a larger pan which has hot water in it. Bake in a 350° oven for 40 minutes.
In large bowl, soften margarine. Add sugar and vanilla and mix well. Add milk; mix well. Add dry ingredients which have been sifted together; mix well. Add eggs, 1 at a time; blend mixture well after each egg.
Cook sliced squash and onion in boiling water for about 3 minutes. Squash should be crisp. Drain. Combine soup and sour cream. Stir in carrots, squash and onion. Add salt to taste. Combine stuffing mix with melted oleo. Spread half the stuffing mix in the bottom of a 12 x 7 x 2-inch dish. Spoon vegetable mixture on top of stuffing. Sprinkle rest of stuffing on top. Bake at 350° for 25 to 30 minutes or until hot and bubbly.
Using a mallet or meat tenderizer, pound each cutlet until it is 1/4-inch thick. Beat the eggs and combine with the milk. Dip each cutlet into the egg mixture. Coat generously with crumbs.
Combine all ingredients and mix well. Simmer over low heat for 5 to 10 minutes. Serve warm with toothpicks. Use electric fry-pan or chafing dish to keep warm. This is an appetizer.
Brown ground beef; drain and rinse. Add remaining ingredients and bring to boil. Reduce heat and simmer at least one hour. Serve over pasta.
In saucepan, melt butter. Stir in sugar, syrup and 4 tablespoons water. Bring to boil. Stir in milk; simmer, stirring constantly, until mixture reaches thread stage (230°) this does not have to be precise. Add vanilla and pour into fondue pot or dish for buffet table. More water can be added if it thickens.
Mix together soda, salt and flour. Cream together butter and sugar, then add eggs and vanilla. Stir in mashed bananas. Add dry ingredients. Mix well, adding nuts during mixing. Bake 55 to 60 minutes at 325°.
Brown ground chuck and drain. Place in bottom of a 10 x 10-inch casserole. Spread soup over ground chuck. Place Tater Tots on top and bake for 40 minutes at 350°.
The mixture should be mushy; if it isn't add a bit more broth. Saute the onion and celery until the onion is translucent and mush all ingredients together in large pot (using your hands, clean of course). Grease and flour a big, deep sheet pan. Pour mixture in or stuff your bird. You can tell when it's done; a great deal of the moisture will be gone. It should be semi-dry.
Chop the tomatoes, making sure to keep the juice. Chop the onion and celery and grate the carrot. Saute the onion, celery and carrot in the oil until the onion is soft. In a stock pot, place the tomatoes, celery, carrot and onion; add the seasonings and simmer gently for 15 minutes. If you would like a creamy texture, puree the vegetables in a blender or food processor. Return liquid to stock pot, adding the hot vegetable stock and bring to a boil. Simmer on low heat for 5 minutes. Season with salt and pepper. For a thicker soup, use only 2 or 3 cups of stock and reduce seasonings. Makes 8 cups.
Saute, until tender, onions and celery in margarine. Add parsley, salt, poultry seasoning and pepper. Stir well until thoroughly mixed. Mix with bread cubes and eggs. Mix well. Make 1 cup stuffing per pound of bird.
Mix the pie pastry and roll out and line the pie plate with pastry. Slice peeled tomatoes into the shell, sprinkle with sugar, cinnamon and nutmeg over the tomatoes. Add the butter, cover with top crust. Bake in hot oven at 400° at least 30 minutes or until light brown.
Cook ingredients together for 1 hour, uncovered. Press through colander and put to boil. Add 5 tablespoons cornstarch or Clear Jell mixed with 1 cup vinegar. Stir constantly and boil for 10 minutes. Bottle or seal.
Measure 1 1/2 cups water in blender. Add green tomatoes so that when blended will make 4 1/2 cups. Use only green tomatoes with no hint of pink. Bring to a boil and boil for 10 minutes. Add 2 cups sugar and boil 10 minutes more. Skim foam off top. Remove from heat and quickly stir in raspberry jello. Pour into container and cover with paraffin and lids or refrigerate. Any flavored jello can be used.
In large saucepan combine first 6 ingredients; bring to boil, reduce heat, cover and simmer 12-14 minutes or till vegies are tender. Meanwhile in another saucepan melt butter, stir in flour till smooth, gradually add milk; bring to a boil cook and stir 2 minutes or till thickened. Stir into veggie mixture. Heat through, sprinkle with cheese in bowl.
Combine all ingredients and press evenly into bottom of a 9 x 13-inch pan. Bake 20 minutes.
Sprinkle salt over cucumbers and onion. Let set 2 hours in salt. Drain juice off. Don't wash. Mix 1 1/2 cups sugar and 1/2 cup white vinegar. Pour over cucumbers. Let set 1 hour. Pack in freezer boxes and freeze.
Mix fruit punch with strawberries and ice cream when ready to serve. If an ice ring is desired, put some punch and strawberries into jello mold and freeze, then add to punch just before serving.
Mix all ingredients and put in oblong baking dish. Add remaining tomato sauce on top of meat loaf. Sprinkle with Parmesan cheese. Bake at 400° for 1 hour.
Spread 1/2 of wafer crumbs in 12 x 8 x 2-inch dish.
Mix shortening, sugar and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Roll into walnut-sized balls. Roll in sugar and cinnamon. Place 2 inches apart on greased cookie sheets. Bake at 350° to 375° until light brown, but still soft (12 to 15 minutes).
In a large mixing bowl, combine Jello and boiling water. Stir until dissolved. Stir in cold water. Cover and chill at least 4 hours. To serve, stir Jello with a large spoon until it is broken into small pieces. Place 1/4 cup of lemonade in a large, clear tumbler. Add 1/2 cup of Jello to the lemonade. Add 1/2 cup Sprite. Stir slightly and you are ready to slurp up some slime.
Combine eggs,	 sugar, oil and pumpkin; mix well. Combine flour, pie	spice, soda and salt in a large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries and nuts. Spoon batter into	2 greased and floured 8 x 3 3/4 x 2 1/2-inch aluminum	loaf pans. Bake in moderate oven (350°) for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.
Peel potatoes and boil until almost tender, about 20 minutes. Drain and brush with fat. Combine crumbs, paprika and salt. Roll greased potatoes in this mixture until well covered. Bake in greased shallow pan in a 425° oven until well browned and tender. About 10 minutes.
Line 9 x 13-inch dish with crescent rolls, pushing dough up sides of pan. Blend sauteed sausage, cheese and 3 eggs together. Pour in sausage mixture; cover with second can of crescent rolls. Brush top of rolls with 1 egg. Bake at 350° for 25 to 30 minutes. Make a day ahead and refrigerate. I prepare this on Christmas Eve and bake it Christmas morning. This is one of my family favorites.
Beat all ingredients together except the pecans. Add chopped pecans and pour into 9-inch unbaked pie shell. Decorate top of pie with pecan halves. Bake about 50 minutes at 350° in center of oven.
Place spices and tea in saucepan. Cover with boiling water; cover and steep 3 minutes. Add sugar. Cool. Add remaining liquids and chill. Serves 18 to 24.
Brown the sausage and onion, then drain the excess grease. Add the barbecue sauce and grated cheese.
Coat chicken with flour. In large skillet, heat oil; brown chicken. Drain pineapple slices, reserving juice. Combine 1/2 cup juice, soy sauce, catsup and honey; pour over chicken. Sprinkle with raisins. Cover and simmer for 15 minutes. Turn chicken and add pineapple slices. Cover and simmer another 15 minutes or until chicken is tender. Spoon sauce over chicken and pineapple when serving. Makes 4 to 6 servings.
Chop cabbage, onion and pepper. Put in bowl. Add 1/3 cup of sugar and let set.
Slice zucchini thin and place in a large mixing bowl. Add sliced onion, green pepper, tomatoes, drained olives and chopped parsley. Pour the salad dressing over the vegetables. Toss and refrigerate 2 to 3 hours. Serves 10 to 12.
Mix in order given. Drop by spoon on ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Smoosh with spatula and remove to a wire rack. Taste like brownies.
Mix pineapple, flour and sugar. Cook until thick. Let cool. Slice bananas into pie crust. Sprinkle with nuts. Pour the pineapple mixture over the nuts. Mix the coconut with the Cool Whip and spread on top of pie. Refrigerate for about 2 hours before serving.
Simmer all ingredients, but pecans, in a skillet for about 4 minutes, until mixture forms a thread from spoon. Remove from fire and stir in pecans. Continue to stir until syrup forms a sugar coating all over the nuts. Cool separately so the nuts won't stick together.
Drain oysters, reserving liquid. In a bowl, mix milk, pancake mix, cornmeal, salt and pepper. Gently fold in oysters (batter will be thick). Heat oil in a 10-inch frying pan. Drop batter into hot oil by tablespoons, making sure to include 2 oysters in each portion. Cook until brown on 1 side (1 to 2 minutes). Turn carefully and brown the other side. This makes about 18 fritters. (If batter becomes too thick while standing, thin with oyster liquid.)
Put dressing in bottom of a greased pan. Mix water with soup and pour onto dressing. Cover with foil and bake at 350° for 45 minutes. Remove foil and put cheese on top. Bake 10 to 15 minutes longer.
Combine all ingredients except crackers in bowl. Spoon 1/2 teaspoon on each cracker. Microwave on High for 25 seconds or longer, if needed.
Combine eggs, milk and seasonings; mix well. Toss cheese with flour. Add to eggs. Stir in spinach. Pour into greased 9-inch pie plate. Bake at 350° for 40 minutes.
Brown and drain beef. Stir in tomato paste, onion and seasonings. Mixture will be thick. Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuit lined cups and sprinkle with cheese. Bake at 400 degrees for 12 minutes or until golden brown. Kids love this.
Wash and core apples and place in baking pan. Fill each apple with 1 tablespoon of sugar. Sprinkle cinnamon on top of each. Bake at 350° for 35 minutes.
Bring margarine, sugar, syrup and salt to a boil and cook to 240°. If you don't have a candy thermometer, boil a minute or two. Add soda and vanilla and stir well. Pour over corn. Stir well. Bake at 250° for 1 hour in roaster pan greased well with butter, uncovered. Stir every 15 minutes. Lay out on cooling board. When cool, break up in small pieces and store in airtight container.
Preheat oven to 350°. Grease a 9 x 5-inch pan. Mix together flour, baking powder, baking soda, and salt. Beat together oil, butter and sugar at medium speed until light and fluffy. Add eggs, one (1) at a time, beating well after each addition. Beat in bananas. Gradually beat in flour mixture until well blended. Combine zest and nuts. Sprinkle 1 teaspoon flour over zest and nuts. Toss to coat. Stir into batter. Spoon the batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 55 minutes. Set pan on a wire rack to cool for 10 minutes. Turn bread out onto rack to cool completely.
Mix milk and lemon juice. Combine corn meal, soda, salt, baking powder and sugar. Mix egg and water. Mix all liquids, then pour into bowl with dry ingredients and stir. Add 5 tablespoons melted margarine. Pour into greased 1-quart casserole and bake for 40 minutes at 350°.
Chop all ingredients (except tomatoes) in food processor. Pour into large stockpot. Cook to desired thickness. Pack into quart jars and can.
Cream shortening, peanut butter and sugars. Add beaten eggs. Sift and add dry ingredients. Bake at 375° for 10 to 15 minutes.
Crush fruit with juice in blender. I prefer canned apricots. Dissolve soda in fruit and add quickly to dry ingredients. Blend in oil, raisins, nuts and dates. Bake at 350° for 40 minutes or until toothpick comes out clean. Makes 4 midget loaves.
Sprinkle pudding mix on pineapple. If there isn't much juice, add 2 tablespoons water. Stir in remaining ingredients. Let set in refrigerator.
Dissolve jello in boiling water. Instead of adding water, add cranberry juice. Add remaining ingredients. Place in a 9 x 13-inch pan.
Fry bacon. Add onions and cayenne. Cook until half done. Stir in sugar and beans. Simmer a few minutes before serving. This serves two generously.
Drain tuna fish and mix tuna and egg. Roll out biscuits. Put spoonful of tuna mixture on each biscuit. Fold and pinch with fork. Makes 10 Tuna Fish Roll-Ups. Place on greased cookie sheet. Bake at 350° until brown. Serve topped with soup.
Pack first 4 ingredients in jars cold. Combine next 3 ingredients together and bring to a boil. Pour over okra. Process 5 minutes.
In 10-inch skillet or wok, heat oil; add raw vegetables and stir-fry until tender-crisp, about 5 minutes. In small bowl combine water, teriyaki sauce, sherry, broth mix and cornstarch. Add to vegetables and stir to combine thoroughly. Bring to boil. Add chicken and mushrooms. Reduce heat and let simmer until thoroughly heated. Makes 2 servings.
Mix together cake mix, jello, oil, eggs and water. Add crushed strawberries. Pour in 2 (9-inch) pans. Bake at 350° for 35 minutes.
Heat oven to 375°. Grease and flour rectangular baking pan, 13 x 9 x 2-inches. Mix sugars, margarine and vanilla. Beat in egg. Stir in flour, soda and salt. Mix in nuts and chocolate chips. Spread dough in pan. Bake until light brown, 12 to 14 minutes. Cool and cut into bars, about 2 x 1 1/2-inches. Makes 3 dozen cookies. Each cookie contains 90 calories.
Mash cheese and flavoring. Add color. Mix in xxx sugar. Roll into small balls. Roll in sugar. Press into mint mold and remove onto waxed paper.
In an 8-quart kettle with cover, combine beans with 4 1/2 cups cold water. Let soak 2 hours, no longer. Do not drain beans. Meanwhile, pare carrots; cut into quarters. Peel onions; stud 1 of the onions with whole cloves. To beans, add chicken broth, bay leaves, 1/2 of the carrots, the onions, celery leaves, 1 teaspoon salt, the black pepper, garlic, thyme, marjoram and sage. Bring to boil; reduce heat and simmer, covered, for 1 hour. Add remaining carrots; cook, covered, 15 minutes longer.
Brown chicken in vegetable oil. Add tomato sauce and water. Cook until slightly thickened. Season with salt to taste. Put into corn tortillas or shells. Top with tomato, lettuce and cheese.
Mix cake according to directions on box. Bake at 325° for approximately 20 to 30 minutes. Let cool completely before icing.
Preheat oven to 350°. Thaw chopped broccoli slightly and break into small pieces. In medium-sized bowl, combine broccoli, soup, egg, onion, sauce, mayonnaise and cheese. Mix well and pour into square or medium oblong casserole dish. Crumble enough Ritz crackers to cover mixture (approximately 25 to 30) and dot with margarine. Bake in 350° oven for 30 minutes. Serves 6 to 8.
In large skillet, cook ground meat. Add celery, onion and bell pepper. Add mushroom soup and while mixture is hot, add Cheez Whiz and mix thoroughly. Add the cooked broccoli and cooked rice. Mix and place in greased baking dish. Place in oven and bake about 20 minutes at 350°.
Heat oven to 350°. Line 18 muffin cups with paper baking cups.
Mix all ingredients in blender. Blend until mixture is smooth. Pour into bottle and refrigerate.
Wash peppers and remove seeds. Cut in half and place in large baking dish. Set aside.
Line a 9 x 13 pan with graham cracker crust: 1/2 c. butter, 26 graham crackers, 1/4 c. sugar. Whip 1 pint heavy cream, stiff. Add 1/2 c. sugar. Fold in gelatin mixture and jello which has been cut in small cubes. Pour in crust and chill several hours or over night. A pretty holiday dessert that can be made before.
Heat oven to 350°. Grease a jelly roll pan. I use large cake pan. Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another large bowl until blended and smooth. Stir in sugar and vanilla. Stir in flour mixture until blended. Stir in apples, nuts and raisins. Will be very stiff. Spread evenly into prepared pan.
Position knife blade in food processor bowl. Add strawberries and lime juice. Process until smooth, stopping once to scrape down sides. Fold in whipped topping. Serve immediately. Yields 5 cups.
Brown hamburger; drain hamburger by putting it in a strainer and rinse under water. Season with chili powder and pepper. Toss all ingredients together with salad dressing. Yield: 16 servings. Carbohydrate 19 g, protein 15 g, fat 27 g, calories 379. One serving (about 1 cup) = 1 bread starch exchange, 2 meat medium fat exchange, 3 fat exchange.
Cream together the sugar, eggs and oil. Sift together the flour, soda, cinnamon and salt and add to creamed mixture; mix well. Mix nuts and grated carrots and add to mixture. Bake for 1 hour at 350°.
Heat oven to 500°. Cut inch deep incisions all over roast; insert garlic in slits so they disappear into meat. Sprinkle meat all over with pepper and place fat side up in roasting pan. Allow 7 minutes per pound for medium rare. Do not open door! Finished roast will be brown, crisp on outside and pink throughout. Add water to drippings and heat again to pour over thin slices.
In a food processor, chop the cranberries, walnuts and apple together and set aside. Dissolve the orange jello and sugar with boiling water. When this is combined thoroughly, mix in the orange juice; add cranberry mixture. Chill.
In small microwave-safe bowl, melt margarine on High. Add seasoned salt and Worcestershire sauce. Mix well. Pour cereals, nuts and pretzels into 2-gallon, resealable, plastic bag. Pour margarine mixture over cereal mixture. Seal top of bag and shake until all pieces are evenly coated.
Drain beets, reserving liquid. Combine sugar and cornstarch. Stir in vinegar and beat juice or water. Stir over low heat until thickened. Add beets and butter, then heat. Serves 5 to 6.
Combine cake mix and pudding mix in mixing bowl. Combine oil and vanilla; stir into cake mix. Add sour cream; blend thoroughly. Add eggs one at a time, blending well after each egg with electric mixer on medium speed. Turn mixer to high speed and beat batter 5 minutes. Heat Bundt pan in 200° oven for 2 minutes. Spray with nonstick cooking spray. Turn oven off. Combine cinnamon, sugar, cocoa and nuts. Pour some of the cake batter into Bundt pan. Sprinkle on some of nut mixture. Repeat layers, ending with cake mixture. Put cake on oven. Turn oven on to 350°. Bake cake for 1 hour or until cake tests done.
Heat cranberry juice, enough to dissolve sugar. Chill all ingredients, except ginger ale. When ready to serve, add ginger ale.
Thaw chicken completely. Discard organ pack. Wash. With chicken breast up, starting from back end, work fingers between skin and meat, separating enough for stuffing. Break up and peel 1 bulb garlic; put through garlic press and mince finely. Prepare stuffing per directions, using chicken broth for water needed and add 1/2 minced garlic (season to taste). Take other 1/2 of minced garlic and rub down chicken, inside and out, even under skin. Stuff chicken full with stuffing. Preheat oven to 375°. Place chicken on rack in baking dish; pour 1/2 to 3/4 cup chicken broth in bottom and 5 to 6 cloves garlic, chopped. Bake 2 to 2 1/2 hours until done.
Mix all together, except Worcestershire sauce and salt. Cook slow, then add Worcestershire sauce and salt. After chicken is tender, brush on while still cooking on the grill.
Cream together first 3 ingredients. Add eggs 1 at a time. Add flour. Add milk, starting and ending with flour. Add vanilla and lemon flavoring. Mix well. Grease and flour tube pan. Pour in mixture. Bake at 325° for 1 hour and 30 minutes. Makes a very delicious crusty cake. Take out of pan as soon as done.
Mix squash, butter and grated cheese, then add milk, eggs and onion. Bake at 300° for about 45 minutes in a casserole dish.
Sift the flour, salt and baking powder. Cut in the shortening; add milk. Roll out on a floured board to 1/4-inch thickness. Spread chopped apples over the dough. Sprinkle with sugar and cinnamon. Roll up as a jelly roll; cut in slices and arrange in 13 x 9-inch baking pan. (Roll of dough may be wrapped in foil and frozen to be sliced and baked later.)
Heat taco shells according to package directions. Meanwhile, for filling, in a large skillet, cook meat, onion and garlic until meat is brown and onion is tender. Drain off fat. Stir in chilie peppers and chili powder; heat through. Fill taco shell with meat mixture; top with lettuce, tomatoes, cheese and taco sauce. Makes 4 servings.
Layer salad on individual plates and pour dressing over or combine all ingredients with dressing in large salad bowl.
Mix pretzels, melted margarine and 4 tablespoons sugar. Press into 9 x 13-inch pan. Bake 6 to 8 minutes in 400° oven. Set aside to cool.