HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flake and remove bones and skin from salmon. Blend in eggs. Stir in liquid from salmon plus milk to make 1 1/2 cups. Stir in remaining ingredients and mix thoroughly. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes. Makes 8 servings. If desired, the lemon juice may be omitted.
Heat oil in large skillet over medium-high heat. Add pork; cook and stir 5 to 6 minutes or until lightly browned. Remove with slotted spoon; keep warm. Add vegetables and 2 tablespoons reserved pineapple liquid. Cook 2 to 3 minutes or until vegetables are crisp-tender. Drain, if necessary. Add pork, pineapple and sauce. Cook until thoroughly heated. Serve with rice.
Cream sugar, shortening, eggs and banana. Mix dry ingredients and add to creamed mixture alternating with buttermilk. Bake at 350° for 30 to 40 minutes.
Beat the eggs for 5 minutes at high speed. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, mix the remaining ingredients (except walnuts). Fold into pumpkin mix and put in jelly roll pan. Top with walnuts. Bake at 375° for 15 minutes. Lay out a cloth towel. Sprinkle it with powdered sugar and after taking cake from oven, lay out on powdered sugar cloth and roll up. Let cool. When cool, gently unroll nut roll and spread flat cake with filling.
Drain pineapple and oranges. Mix pineapple, oranges, coconut and marshmallows with sour cream until thoroughly mixed.
Mix all ingredients and form into balls. Roll in flour and place in a baking dish. Cover meat balls with spaghetti sauce; cover baking dish and bake 1 hour at 350°.
Mix flour, margarine and nuts; pat down into a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Cream oleo and brown and white sugars. Blend in egg, soda, salt, peanut butter and vanilla. Stir in flour and oatmeal. Spread in greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate chips. Leave 5 minutes. Spread chocolate evenly. Drizzle with peanut butter mixture.
Have a large pot of water boiling. Slice top from peppers, remove seeds and drop into boiling water. Boil 5 minutes, remove and invert to drain and cool. Mix the beef, pork, onion, potatoes, Angostura Bitters, cheese and milk together. Season with salt and pepper. Stuff peppers with meat mixture. Place peppers in a shallow baking pan, add water until 1 inch deep. Bake in preheated 350° oven for 1 hour. Serve as is or with heated tomato sauce. Yield: 6 servings. Carbohydrate 19 g, protein 38 g, fat 38 g, calories 579.
Combine vinegar and sugar in small pan and bring to a boil. Cool; add salad oil and salt. Drain beans, peas and pimentos. Combine with pepper, onion rings and celery. Pour dressing over vegetables and stir well. Cover bowl and let marinate for 24 hours in refrigerator. Drain before serving.
In a large bowl, toss cooked noodles with remaining ingredients until well blended. Chill before serving. Makes 6 servings.
1st Layer: Mix flour, margarine and pecans; put in bottom of baking dish and bake 15 minutes at 300°. Let cool. Add second layer.
Drain fruit cocktail. Mix in Jell-O, then cottage cheese and Cool Whip. Stir and refrigerate. Keeps well in refrigerator.
Cream the oleo and add all sugar gradually. Add unbeaten eggs one at a time. Add dry ingredients alternately with sour cream, ending with dry ingredients. Add flavoring. Grease and flour tube pan. Put layer of batter in bottom of pan. Add half of cranberry sauce and spread around evenly. Add remaining batter, putting remaining cranberry sauce on top. Sprinkle with nuts. Bake in a 350° oven for 55 minutes. Remove from pan after 5 minutes cooling.
Blend flour, margarine and nuts together; pat into ungreased 9 x 13-inch pan. Bake 15 to 20 minutes in 350° oven. Cool. Blend cream cheese, sugar and fold in Cool Whip. Layer on cooled crust. Follow directions on package and mix chocolate pudding, using milk. Spread rest of container of Cool Whip and can sprinkle top with nuts or coconut. Refrigerate and serve.
Sprinkle top of cookie with sugar before baking. Bake at 375° to 400°.
Bring sugars, butter and milk to a boil. Boil 2 minutes. Place other ingredients in a large bowl and pour hot mixture over them. Mix in. Drop from a teaspoon onto waxed paper. Yield: 8 dozen.
Brown meat and onion in large skillet. Pour off fat that accumulates. Add all other ingredients, mixing well, and simmer 20 to 30 minutes, uncovered. Spoon onto hamburger buns. Yield: 1 1/2 servings. Approximate calories/serving: 200 (320 with bun).
Mix the first 5 ingredients together. Add the rest of ingredients. Bake at 350° for about 30 minutes in an ungreased loaf pan.
Mix tomatoes, chicken broth, margarine, sugar, onion and soda in saucepan. Simmer one hour. Heat cream in double boiler (or microwave) and add to hot tomato mixture. Soup is now ready to serve and enjoy.
Fill a quart jar with pecan halves. Put 1/4 cup salt in jar. Fill with tap water. Let stand 30 minutes. Drain well. Pat nuts on layers of paper towels, patting with dry towels until all water is absorbed. Place on dry towels and let stand in warm room two hours. When thoroughly dry, toast in 225° oven for 1 1/2 to 2 hours.
Combine butter and bread crumbs; toss until well blended, then set aside. Prepare the apples, then toss with sugar, cinnamon, lemon rind and juice. Layer the apples and crumbs in a buttered baking dish, beginning and ending with crumbs. Cover the dish with foil. Bake at 350° for half an hour; remove foil and continue baking another 10 minutes, or until the crumb topping is crisp and brown. Serve hot, with cream.
Cook on medium heat until cheese melts. Do not boil. Pour over ham/potato mixture. Bake at 350° for 15 minutes. Top with 13 oz. can French onion rings. Bake 10 minutes or until onion rings are golden brown. Serves 6.
Preheat oven to 400°. Cream butter and sugar. Beat in eggs and vanilla. Add baking powder and flour, 1 cup at a time, mixing after each addition. Dough will be stiff. Do not chill. Roll out dough on floured surface to 1/8-inch thick. Dip cookie cutters in flour and cut dough into shapes. Place on ungreased cookie sheet. Bake 6 to 7 minutes until light brown. Remove immediately from sheet. Decorate with frosting.
Let frozen dough thaw until pliable. Cut thawed loaf into 20 pieces. (If using roll dough, cut each roll in half.) Arrange in a lightly greased ring mold or tube pan. Mix melted butter and herbs and brush over dough. Let rise until doubled in size. Bake in a 375° oven for 25 to 30 minutes or until golden brown on all sides. Remove from pan immediately. Serve hot or wrap in foil for reheating later. I usually thaw the amount of dough I think I'll need and then put in a large rectangular dish, depending on the number I need.
Place ice and pineapple in a cocktail shaker and pour rum, lime juice and pineapple juice over. Add the sugar. Shake to combine. Chill. Pour the mixture into a tall, narrow glass and serve immediately.
Combine soup and water; add 1/2 of noodles, tuna, celery, cashews, onion and pepper. Toss lightly. Place in 10 x 6 x 1 1/2-inch baking dish. Sprinkle remaining noodles on top. Bake 15 minutes at 375°. Pass soy sauce.
Mix all ingredients. Batter will be thin. Pour just enough batter into a heated, buttered skillet to cover the bottom. Turn when edges of crepe pull away from the pan and it bubbles up. After crepe is cooked on both sides, remove from skillet.
Cook milk, water and rice on top of stove for 45 minutes, stirring occasionally. Beat sugar, eggs, salt and vanilla. Pour into rice mixture and cook for 2 minutes. Pour into serving bowl and sprinkle cinnamon on top. Chill and serve.
Cook and mash carrots. Mix with all the other ingredients and place in a buttered casserole dish. Sprinkle with cinnamon. Bake at 400° for 15 minutes.
Put first 9 ingredients in large pot and put on stove to simmer. While pot is simmering, prepare the following: Mix together ground beef and pork, eggs, bread crumbs, salt and pepper. Roll into small 1-inch meatballs; add to boiling pot on stove. Simmer 30 minutes, then add green beans and corn. Simmer another 10 minutes.
In a large bowl, combine the flour, sugar and soda. In a saucepan, combine margarine, water and cocoa. Bring just to a boil. Add all at once to flour mixture; mix well. Add sour cream and eggs. Mix well and pour into a greased 15 1/2 x 10 1/2-inch baking sheet. Bake at 350° for 20 to 25 minutes, no longer.
Brown sausage and onion; drain. Cook grits according to directions. Combine sausage, grits, cheese, eggs, salt and pepper. Pour into a greased 9 x 13-inch pan. Top with remaining cheese. Bake 1 hour at 350°.
Cream shortening, sugars and eggs together. Sift together remaining dry ingredients. Stir into creamed mixture. Add remaining ingredients. Make cookies into little balls and flatten with a fork. Bake 10 minutes in a moderate oven.
Cook and mash potatoes as you would to serve, with milk and butter. Cool. Mix with sufficient flour to roll out. Roll about 1/4 c. of mixture thinly to about the size of pie crust. Fry on dry grill.
Peel, core and dice apples (3 cups). In a small bowl, soak raisins in bourbon or juice for 30 minutes. Heat oven to 400°. Grease and flour a 10-inch spring-form pan. Spread 1 cup of pecans on a cookie sheet. Bake 5 minutes or until fragrant and toasted. Remove from oven and reduce temperature to 375°. Chop pecans coarsely.
Saute almonds in butter until golden. Combine almonds with remaining ingredients. Heat through. Yields 6 servings.
Slice and cook squash until tender; drain. Beat eggs well; combine with onion, green pepper, mayonnaise, cheese, salt and pepper. Mix with squash. Top with stuffing mix. Bake in a 350° oven for 30 minutes, or until hot and bubbly.
Combine dry ingredients in medium saucepan. Gradually stir in milk and water. Cook and stir over low heat until hot. Stir in vanilla flavoring.
Combine ingredients and brush over two chickens, cut into pieces. Marinate two to three hours.
Cream butter and sugar. Add oil. Add eggs, one at a time, beating after each additional one. Add lemon juice, rind and salt. Add milk and flour alternately, ending with flour. Pour into greased tube pan with bottom lined with greased wax paper. Bake at 325° for 1 hour and 25 minutes.
Put in bottom of 9 x 13 pan and bake for 15 minutes at 325°. Meanwhile, cook in heavy saucepan: 6 slightly beaten egg yolks, 3/4 c. cream, 3 c. sugar, 4 Tbsp flour and 4 c. rhubarb, cut. Watch closely while cooking until rhubarb in tender. Pour into crust and top with meringue. Brown slightly.
Use a wok. Shred cabbage, chop onion, celery and carrots. Finely chop garlic. Brown meat and set aside. Brown garlic, onion, carrots and celery in 2 tablespoons cooking oil. Cook 3 to 4 minutes, then add meat and cabbage. Cook until cabbage starts to wilt. Remove from wok. Drain in colander. Let cool. Roll mixture in wrappers. Fry in hot skillet (water end corner of wrapper so it will stick).
Cook grits until done. Add eggs, milk, butter and cheese. Bake for 45 minutes at 350°.
Put cucumber, onions (chunked), mayonnaise, vinegar, salt and cottage cheese in blender. Blend until smooth; add pecans until chopped. In large bowl, mix all ingredients. Put Jell-O in boiling water; mix until dissolved. Add to blender mixture; mix until well mixed. Put in 1 1/2-quart mold and chill until firm. Serves 6 to 8.
Mix well and pour into 2 lightly greased 9-inch pie pans. Bake at 350° for 30 to 35 minutes or until set.
Melt butter in skillet and add dried beef and brown. Add flour and blend until smooth. Then slowly add milk, stirring constantly until sauce thickens. Add eggs to dried beef.
Sift together baking powder, flour and salt. Cut in the shortening with fork until mixture resembles coarse corn meal. Add milk and blend until flour is moist and pulls away from sides of bowl. Turn out on lightly floured board. Knead about 30 seconds. Roll 3/4-inch thick, cut and place on lightly greased pan. Brush tops of biscuits with butter or margarine. Bake at 475° for 12 to 15 minutes. Makes about a dozen.
Put hash browns in bottom of well-greased casserole dish. Mix all ingredients together, except butter and cornflakes. Pour over hash browns. Sprinkle top with corn flakes and butter. Bake 50 minutes at 350°.
Cook onion and bacon together. Add vinegar, brown sugar and mustard. Simmer for 20 minutes. Add all beans; mix and pour into a large casserole. Bake for 2 hours at 325°. Serves 10 to 12.
Heat sugar, mustard, salt, pepper, oil, vinegar, Worcestershire, dill and tomato soup until sugar dissolves. Pour over vegetables. Refrigerate.
Clean mushrooms and marinate with the shrimp and dressing in a zip lock bag overnight. Turn bag several times.
Boil shrimp in Old Bay seasoning for 3 to 5 minutes; drain. Let cool. Peel and devein. Melt butter at low heat. Add garlic, lemon, onion and tomatoes. Simmer until soft. Add mushrooms. Add shrimp into butter mixture. Cook and serve over rice.
Combine dressing, soy sauce, dry mustard and minced onions. Pour over chicken. Marinate if you have time. Grill, bake or microwave, covered, until done. Makes 6 servings.
Mix all ingredients together. Cook until it comes to a bubbling boil. Add pecans and cook one minute.	Beat until thick, then drop on wax paper to set.
Combine fruit in a bowl and chill. Fold 1/3 c. coconut into whipped topping. Spoon about 1/3 c. of the topping mixture into each of 6 dessert glasses. Using back of spoon, make depression in center and spread topping up sides of glasses, spoon fruit into topping lined glasses, sprinkle with remaining coconut. Chill. Makes 6 servings.
Mix all ingredients except margarine and bread crumbs well. Melt margarine and pour over. Top with bread crumbs. Bake for approximately 30 minutes at 350°. Serve warm with crackers!!!
Preheat oven to 375°. Combine shortening, peanut butter, brown sugar and vanilla in large bowl. Beat at medium speed. Then add egg. Beat until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed.
Chop onion; cook in butter until tender. Mix with other ingredients. Bake in 400° oven for 30 to 45 minutes.
Heat pineapple juice, sugar and water until sugar is dissolved. In a blender or with a potato masher, blend frozen orange juice and lemonade and bananas. Combine the 2 mixtures and freeze in a large bowl or decorative ice ring. Thaw 1 to 1 1/2 hours (or less if you like). Place in a large punch bowl and add 7-Up or ginger ale as you like. Makes 24 to 30 servings.
Mix butter and milk together. Add 2 c. flour to yeast mixture, then add butter and milk to mixture. Let the mixture rise.
Spread in a 13 x 9-inch pan and bake at 350° for 8 minutes.
Note: Recipe for full churn, 1/2 recipe for tabletop churn.
Melt together margarine, peanut butter and chocolate chips. Pour over in large bowl the Cheerios and mix thoroughly. Cool. Shake to separate pieces. Add powdered sugar and shake to coat evenly.
Pound chicken to 1/2-inch thickness. Place 1 slice of pepperoni and 1 slice of cheese on each breast. Roll up jelly roll style and fasten with toothpick. Dip each roll in egg, then bread crumbs. Melt butter over medium-low heat. Cook chicken 10 to 15 minutes, turning frequently.
Cream butter and sugar. Add eggs, flour, salt, cinnamon and milk. Add nuts and fruit. Drop by spoonfuls onto cookie sheet. Bake at 300° for 20 to 30 minutes.
Simmer for 4 hours. To can, put in pint jars and process 8 minutes at 5 pounds pressure or use hot water bath for 15 minutes. Makes 15 pints.
Sift flour, sugar, salt and baking powder. Beat egg with vanilla and butter. Add to dry mixture. Add baking soda to pineapple. Stir into mixture. Add nuts and raisins. Mix all together. Bake in greased loaf pan at 350° for 1 hour.
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for 10 minutes. Divide in half. Roll each half into a 12 x 7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2 inches apart on greased baking sheets, shaping one end like a cane.
Combine all ingredients except cucumbers and mix well. Slice cucumbers very thinly and add to sour cream mixture. Marinate for 2 hours or longer before serving.
First Day: Mix all ingredients in a large bowl by hand until well mixed. Cover. Refrigerate 24 hours.
Mix all ingredients well. Cover and chill 2 hours. Serve with vegetable strips, crackers or corn chips.
Mix bean dip, avocados, seasoning mix, sour cream and mayonnaise; spread on top of avocado. Layer on a large platter in order listed. Can add chopped chilies to bean dip. Have plenty of tortilla chips for dipping.
Spread crescent rolls in an 11 x 17-inch jelly roll pan. Brown 15 minutes at 350°. Cool. Mix the mayonnaise, sour cream, cream cheese and dry Ranch dressing; smooth over cool crust. Top with chopped vegetables. Press vegetables down. Wrap in foil for 3 hours before serving.
Crush sauce with fork; dissolve gelatin in hot water. Add gelatin to cranberry sauce and stir until smooth. Place in refrigerator for approximately 1 hour until partially jellied. Add remaining ingredients and refrigerate until set.
Mix flour and salt; cut in shortening. Combine milk and egg yolk; add to flour mixture. Roll out half the mixture on floured surface to fit an 11 x 16 x 1/2-inch jelly roll pan. Place in pan and top with filling.
Combine ingredients. Use to marinate beef, pork or chicken (about 2 pounds). Seal in Ziploc bag and refrigerate for 6 hours. The meat can be grilled or broiled.
Cook first three ingredients over medium heat 5 to 8 minutes until hot, stirring often. DO NOT BOIL or soup will curdle. Stir in basil. Garnish with grated cheese and parsley. Serves 4 to 6.
In medium bowl, stir together all dry ingredients and spices. Set aside. In a small bowl, combine buttermilk, egg whites and oil. Add to dry ingredients; stir just until moistened. Stir in fruit; mix and add raisins. To bake, spray muffin cups with nonstick spray coating. Spoon about 1/4 cup batter into each muffin cup. Bake at 375° for 18 to 20 minutes. Makes 12 muffins. These muffins freeze well.
Sift sugar and cocoa together. Melt butter. Mix melted butter, milk and vanilla. Pour over sifted ingredients. Work until a firm ball forms. Roll out between 2 sheets of waxed paper. Remove top paper and spread with peanut butter. Roll up like a jelly roll and refrigerate. Chill well and then slice. This is best made in the winter.
Cook carrots in boiling water until tender (about 15 minutes). Drain. Add butter, syrup or brown sugar, ginger, orange peel and salt. Cook over low heat, stirring often, until hot. Garnish with chopped parsley, if desired. Serves 4.
Peel carrots; slice from top to bottom uniformly. Put in a greased casserole dish. Put grated cheese on top. Mix. Bake at 350° for 30 minutes. Test with fork for tenderness. Sprinkle Stove Top dressing on top before baking.
In a small saucepan, mix cocoa and sugar well; then add milk. Bring to a boil and cook 4 minutes. Remove from heat and add butter and vanilla. Let stand 15 minutes; then beat 9 minutes or until creamy. Let stand for 15 minutes, or until desired thickness. Then spread on cake.
Pound out each chicken breast with meat mallet as flat as possible. On top of each chicken breast place 1 slice of ham and 1 slice of Mozzarella cheese. Start at the small end and roll tightly, put 2 toothpicks through to hold. Dip each breast in egg, then in crouton crumbs. Sprinkle each roll with Parmesan cheese, or add cheese to crouton crumbs. Melt 1/2 of butter in bottom of baking dish. Lay rolls in dish. Melt rest of butter and pour over chicken rolls. Bake at 350° for 1/2 hour, then turn breasts over and bake for another 1/2 hour or until browned.
Mix sugar, mustard, salt and flour in top of double boiler. Add vinegar (weak). When nearly cooked, add margarine. Cook until consistency of heavy cream.
Core and remove all peel from apples except for a broad ring around the base. Place raisins and sherry in a glass measuring cup and microcook 1 minute. Drain raisins, divide raisins and seasonings among apples, filling core. Microwave on High for 9 to 10 minutes. Top with whipped cream.
Cream together sugar and shortening. Add eggs, flour, soda and salt, mixing well after each addition. Fold in bananas and nuts. Pour into pan sprayed with Pam. Bake in 325° to 350° oven until pick inserted in middle comes out clean.
Place pie crust in pie plate. Mix all other ingredients in a bowl. Pour ingredients in pie crust. Place the second crust on top. Fold top crust under bottom crust to seal. Crimp sides and cut slits in top crust. Bake at 350° for 40 minutes or until crust is brown. Cool 10 minutes and serve.
Sift dry ingredients together. Add all other ingredients. Mix well. Bake in greased and floured pan 1 1/2 hours at 350°. Makes 1 loaf.
Place chicken in oblong dish (larger pieces to outside). In a 1-quart bowl, combine all remaining ingredients. Heat to boiling (3 to 4 minutes); stir until smooth. Pour sauce over chicken. Cover with Saran Wrap and marinate 2 to 3 hours or overnight. Cover with wax paper and cook 25 minutes. Rearrange and baste chicken after 15 minutes. Serves 6.
Peel and slice apples. Bring apples to boil in water, reduce heat and cook 25 minutes or until tender. Mash. Stir in all other ingredients. Bring to boil and cook 2 minutes, stirring constantly. Put mixture in jars to 1/4 inch from top and seal jars. Leave in boiling bath water for 5 minutes. Makes 6 pints.
Mix in a bowl and add two packages of wieners sliced up in bite-size pieces. Marinate in refrigerator for 1 or 2 days. Cook on low for 30 minutes. Serve hot.
Mix all together and bake at 325° for 20 to 25 minutes or in microwave until cheese melts. Great for potlucks, main dish with a salad or side dish.
Soak apricots in water to cover for 30 minutes. Drain and chop. Cream butter and sugar. Beat eggs and add alternately to butter mixture with orange juice. Add dry ingredients. Add apricots, orange rind and nuts. Pour into greased 9 x 5-inch loaf pan, lined with greased foil, brown or wax paper. Bake at 350° for 1 1/4 hours. This bread is delicious toasted, buttered and served with coffee. Freezes well!
Cut potatoes lengthwise; place in 10 x 6 x 2-inch baking dish. Sprinkle lightly with a little salt. Drain apricots, reserving syrup. Add water if necessary to equal 1 cup liquid and set aside. Arrange apricots over sweet potatoes. In saucepan, combine brown sugar, cornstarch, salt and cinnamon. Cook and stir until mixture comes to boiling. Stir in sherry and orange peel. Pour mixture over potatoes and fruit. Bake, uncovered, in 350° oven, basting occasionally, for 20 minutes or until well glazed. Serves 4.
Beat egg white until soft peaks form. Slowly mix in brown sugar, then vanilla. Mix until very stiff. Fold in pecans. With a spoon, place 1 pecan, coated in mixture, at a time on a lightly greased cookie sheet. Bake at 250° for 25 to 30 minutes. Cool. Can be frozen.
Preheat oven to 400°. Combine apples and apple juice in a saucepan over medium-high heat; simmer for 3 minutes. In a small bowl, stir together arrowroot or cornstarch, sweetener, cinnamon and cardamom. Add to apple mixture; simmer for 1 minute, stirring constantly. Remove from heat; add raisins and sugar. Lightly spray each sheet of phyllo with butter flavored cooking spray. Stack sheets on top of one another. Spoon filling along one of the short edges of the stack. Fold in the 2 longer edges to create sides that will prevent liquid from running out as you roll. Starting with the short edge where filling is spread, roll into a log and place, seam side down, on nonstick baking sheet. Spray roll lightly with cooking spray. Bake for 30 minutes; let cool before slicing. Serves 8.
Preheat oven to 400°. Remove frozen crusts from pie tin (gently fold the edge of the pie tin away from the crust until the crust releases). Place frozen pie crusts upright in an ungreased baking sheet; let thaw.