HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Combine corn meal, flour, baking powder and salt; sift into large bowl. In small bowl, beat eggs with whisk (lightly); add buttermilk and mix well. Pour liquid ingredients over dry ones and stir together until smooth using a wooden spoon. Do not overbeat. Put a 9-inch ovenproof skillet over high heat for 1 minute until very hot. Remove from heat and using brush, quickly coat bottom and sides of pan with melted butter. Immediately pour in batter, smoothing top. Bake in center of oven for 30 to 35 minutes, until it begins to pull from sides of pan and top is browned. Cut into wedges and serve hot. Makes one 9-inch bread.
Combine sugar, flour, salt. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook and stir on low heat until thickened. Add vanilla. Layer cookies and bananas with pudding mixture.
With fork, crush banana in bowl. Add egg substitute and oil. To pancake mix, add milk, vanilla, cinnamon, nutmeg and nuts. Stir with whisk; not too much. Add banana mixture. Whisk together, but not too much. On a 375° griddle, add ladleful of mixture. Makes a 6-inch pancake. Garnish plate with sliced kiwi or peach slices. Best served with warm cane syrup. Makes 6 or 7 (6-inch) pancakes.
Heat oven to 350°. Mix all ingredients together. Drop cookies on greased cookie sheets. Cook at 350° for 12 to 15 minutes.
In medium bowl, combine Lipton onion mushroom mix, water, Vegeburger, bread crumbs, egg, bell pepper, sage and basil. Place in loaf pan.
Cream margarine; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Stir in banana.
Heat oven to 425°. Oil 13 x 9 x 2-inch pan. Combine bread crumbs, Parmesan cheese, lemon peel, marjoram, paprika, thyme and garlic powder in shallow pan. Combine lemon juice and wine in shallow pan. Cut fish into desired size "fingers" or "sticks". Dip each finger into lemon mixture, then in crumb mixture, coating well. Place fish fingers on lightly oiled baking sheet. Drizzle with Crisco oil. Bake at 425° for 10 to 12 minutes or until fish flakes easily when tested with fork. Let stand 2 to 3 minutes on baking sheet. Serve with tartar sauce. Makes 4 servings. Contains 175 calories, fat 6 g (50 cal or 28% of total calories), sat fat 1 g (<5% of total calories), carb 7 g, protein 24 g, chol 60 mg and sodium 180 mg.
Sift dry ingredients (*add sugar if using raisins to make the bread or tea bread. *Raisins are not added to soda bread when used as a main stay bread.) Cut in shortening with pastry blend until the consistency of cornmeal. (*Stir in raisins.) Add buttermilk gradually until you have a dough not dry. Knead dough for 1 minute or until smooth. Shape into round loaf. Brush with milk and cut a deep cross into loaf to prevent splitting. Bake on greased sheet at 375° for 40 to 50 minutes. Best served warm.
Mix all ingredients together well. Shape into balls and brown. Serve with Kraft Barbecue sauce or make your own sweet & sour sauce by combining 1 cup mustard & 2 cups apple jelly. I prefer the apple jelly/ mustard sauce.
Chop cabbage, pepper, celery and onions. Add 2 cups sugar and blend well. Combine remaining ingredients; bring to a boil, stirring constantly. Pour dressing over cabbage mixture immediately. Allow to cool. Store in refrigerator 24 hours before using. Will last for awhile.
Thaw and drain broccoli. Saute onion in 1 tablespoon margarine. Combine corns, broccoli, onion and mustard. Place in greased casserole dish. Combine cracker crumbs and margarine. Sprinkle on top. Bake at 350° for 40 to 45 minutes.
Brown beef and add spaghetti sauce; stir well. (May add onions if you like.) Crack eggs into a bowl and beat. Add cottage cheese, Parmesan cheese and 1 cup of shredded cheese. Add oregano and mix well. Preheat oven at 350°. Place 3 uncooked lasagna noodles in dish. Put some meat mixture over noodles. Add cheese mixture and then just layer. Pour hot water into baking dish around edges. Cover dish with foil. Press foil to sides. Put dish in oven. Bake 1 1/4 hours. Let stand for 10 minutes. Add rest of cheese on top before serving. Makes 6 to 8 servings.
Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with the graham cracker squares. Mix margarine and brown sugar; spoon over graham crackers. Sprinkle with nuts. Bake in 350 degree oven for approximately 12 minutes.
Pop corn and keep warm in large roasting pan in oven. (I spray lightly with Pam.) Combine remaining ingredients, except soda and nuts in 2-quart heavy saucepan over medium heat. Stir until brown sugar dissolves, then continue to boil to soft ball stage (234° to 235°). Remove from heat and stir in soda. Pour hot syrup over popped corn and nuts, stirring to combine well. Return to preheated 250° oven for 15 minutes. Stir corn and repeat heating and stirring two more times. Cool thoroughly on brown paper sack. Store in airtight containers in cool place. Makes about 5 quarts.
Mix with hands. Pat into a 9 x 13-inch pan. Melt 12 ounce package of chocolate chips and pour over top. Let cool. Cut into bars. Keep cool.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Spicy: Substitute 1/8 to 1/4 teaspoon ground red pepper for black pepper. Makes 6 servings.
On the first day, combine grease, 20 gallons water and 4 cans lye. Cook until grease is consumed. On the second day, add 10 pints water and 2 cans lye to first days mixture. Cook slowly for 1 1/2 hours.
1st Layer: Melt margarine and mix with flour and pecans. Press down into a 9 x 12-inch glass dish. Bake at 300° for 15 minutes. Let cool and top with 2nd layer.
In mixing bowl, crumble cornbread mix with other ingredients. Pour in greased 2-quart casserole dish. Bake at 350° for 1 hour.
Mix all ingredients together and pour into 9 x 9-inch baking dish. Bake 1 hour at 350°.
Cream butter, sugar and eggs together and mix together with flour, baking soda, baking powder and vanilla. In separate bowl, mix cinnamon, 1/2 cup sugar and nuts together. Grease and flour large loaf pan (10 x 13-inch). Put 1 layer batter, 1 layer cinnamon mixture, 1 layer batter and 1 layer cinnamon mixture. Bake 55 minutes in 350° preheated oven.
Preheat oven to 350°. Mix cake mix, eggs, oil and water together. Stir in chocolate pieces and nuts. Drop from teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes. Top of cookie will look pale. Cool 1 minute then remove to rack or plate.
Preheat oven to 325°. Butter two 9 inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess. In a bowl, sift the flour, baking soda and salt. In another bowl, beat the butter with an electric mixer until smooth. Add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
Combine all ingredients; blend well. Chill at least 4 hours before serving. Use as a salad dressing or dipping sauce for raw vegetables or pretzels. Use warm as a dipping sauce for chicken fingers or wings.
Dissolve the Jell-O in boiling water and cool. Cream the cream cheese, sugar and vanilla. Add cooled Jell-O to the cream cheese mixture. Fold in the Milnot. Melt the Parkay and pour over 1/2 cup sugar and graham cracker crumbs, reserving 1/2 cup mixture. Press firmly into a 9 x 13 x 2-inch pan. Add the filling and sprinkle with reserved graham cracker crumb mixture. Refrigerate and chill for several hours or overnight.
Peel and chunk eggplant and cook in salted water until tender; drain. Cook bacon until crisp; crumble. Saut onions in some of the bacon drippings. Drain the tomatoes and add to the eggplant. Add grated cheese, beaten eggs, bacon and onion. Stir cornbread crumbs in last. Bake in greased baking dish at 300° for 30 minutes.
Preheat oven very hot at 450°. Beat eggs until foamy. Combine flour and baking powder, beginning and ending with flour and continuing to beat with mixer or food processor. Swirl butter in 10-inch ovenproof skillet or shallow casserole, being certain to cover sides well. Pour egg mixture into skillet. Bake at 450° for 15 to 20 minutes or until fluffed or golden. To remove, slide a spatula around the edge. Slide onto warm plate. Top with fruit preserves and sour cream.
Saute bacon until done. Add	lettuce and saute until limp. Add flour and cook about 1 minute. Add water mixed with soup bases, nutmeg and Tabasco sauce. Add tomatoes and cook until thick, about 10 to 15 minutes. Add cream or milk and heat until warm. Makes about 13 cups of soup.
Heat oven to 325°. Grease and flour 3 empty one pound coffee cans. In large bowl combine flour, sugar, baking soda, cinnamon, cloves and raisins. Core the apples and grate into flour mixture. In a saucepan melt margarine. Remove from heat. Stir in oil, vanilla and eggs. Stir butter mixture into dry ingredients. Spoon batter into prepared cans. Bake 1 1/4 hours or until a cake tester or skewer comes out clean. Cool in cans for 10 minutes. Remove from cans. Cool completely. Wrap and store overnight before slicing.
In a clear, glass bowl, mix the green jello and sardines. In same manner as jello fruit salad, top with Cool Whip, mixed with sardine oil. To carry out ocean motif, make Cool Whip waves on jello and have fish sticking up like they are swimming. (No one will ever ask you to bring seafood to a covered dish dinner again, even if you are married to a shrimper.)
Heat oven to 350°. Grease bottom only of 2 loaf pans, 9 x 5 x 3-inches. Mix sugar and shortening in 2 1/2-quart bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder. Stir in nuts or raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, 60 to 70 minutes. Cool 5 minutes. Loosen sides of loaves before slicing.
Mix all ingredients well. Pour into pie crust. Bake at 350° for 15 minutes, then reduce to 300° and cook for 20 to 25 minutes or until done.
Preheat oven to 350°. Brown ground beef and onion together. Add soup and water and stir. Add rice and simmer 5 minutes.
Sift together dry ingredients; set aside. Prepare the bottoms of 2 (9 x 5 x 3-inch) loaf pans. Cream together sugar and butter. Add eggs, one at a time. Fold in sour cream and peaches. Add dry ingredients to mixture. Bake at 350° for 1 hour and 5 minutes. Let cool in pan 5 minutes. Turn out onto racks to finish cooling.
Place cracklings in heavy boiler and stir while cracklings heat. Sprinkle salt on them and stir again. Pour 2 cups boiling water over cracklings. Reduce heat and simmer for about 3 to 5 minutes. Gradually add finely ground cornmeal, while mixture is still on stove. Stir until a stiff batter is formed. Drop from large spoon onto lightly greased cookie sheet. Bake in a 450° oven until well browned (20 to 30 minutes).
Combine softened cream cheese, sugar, vanilla and nutmeg. Mix well until blended. Mash 3/4 cup strawberry slices. Add to cream cheese mixture. Add confectioners sugar to cream. Beat until stiff peaks form. Fold into cream cheese mixture. Fold remaining strawberries into cream mixture and pour into crust. Chill overnight.
Line miffin tins with foil or paper liners. Place one vanilla wafer in each liner.
Cream Crisco and sugar. Add applesauce and raisins. Sift together next 5 ingredients; add to first mixture alternately with beaten egg. Stir until smooth. Pour into greased pan and bake at 350° for 1 hour. It's so good!!!!
Brown Sausage over medium heat, stirring frequently. Remove from heat; add 2 bags of cole slaw mix, ginger, garlic, pepper, salt; mix well. Transfer to colander to drain. Cool 15 minutes. Assemble egg roll wrapper as directed on package, using 1/3 cup sausage mixture for each roll. Deep fry in 3 inches of cooking oil for 3 minutes or until golden brown. Drain on paper towel.
Mix crushed cookies with stick of melted margarine. Press into a 9 x 13-inch dish or pan. Bake 15 minutes at 350°. Cool completely.
Microwave cauliflower and water in a glass dish on High for 9 minutes. (Drain water.) Add all other ingredients in order and microwave on Roast (or Medium-high) for 2 minutes.
Pour ingredients in crock-pot over roast. Add less than 1/4 cup of water to bottom. Cook on low for 12 to 24 hours.
Beat egg whites with salt until soft and peaks form. Add brown sugar in two additions, beating lightly after each. Stir in nuts and drop 2 inches apart on greased cookie sheet. Bake in 250° oven for about 30 minutes. Remove from cookie sheet immediately. Makes about 3 1/2 dozen.
Heat oven to 375°. Line jelly roll pan with aluminum foil, then waxed paper. In small bowl, beat eggs for 5 minutes until thick; pour eggs in a large mixer bowl. Gradually add sugar and mix at low speed. Blend in water and vanilla. Gradually add flour and remaining ingredients; beat until smooth. Pour in pan, spread to corners. Bake 15 minutes. Turn pan upside down on wax paper with confectioners sugar.
Crumble yeast. Add warm water (1/2 cup), salt and sugar, then egg and shortening and 2 cups water. Beat about 2 minutes. Add flour to make stiff batter and beat 3 minutes. Mix thoroughly. Place in greased bowl. Cover with two layers of wax paper. Place in coldest section of refrigerator.
In electric skillet, heat 2 tablespoons oil over medium heat. Brown pork chops on both sides; season pork chops for personal taste. Remove them from skillet; drain on paper towels. Then brown flour in oil until light brown; mix Lipton onion soup mix with 2 cups water and pour in skillet. Pat pork chops back in with the potatoes. Cover and cook over low heat setting until pork chops and potatoes are tender. Serve over rice.
In a large bowl, add cake mix. Use the juice from the peaches into the mix. Mix and bake as directed on cake mix box.
Mix together beer and flour-refrigerate overnight in a covered container. Dip dried-not wet, sliced onion rings into batter and fry in hot oil.
Melt on the stove or in microwave, add 1 cup nuts, 2 tsp. vanilla and set aside.
Beat eggs until fluffy. Add margarine and sugar, beating well. Fold in nuts, coconut, flour and buttermilk. Pour into pie pan. Bake at 350° for 40 minutes.
Mix sauerkraut, celery, onion, pepper and pimentos. Add sugar, vinegar and oil; stir. Let stand 2 days, stirring occasionally.
Boil sugar and milk for 8 minutes. Take off fire and add rest of ingredients. Beat, pour into pan. Cut into squares when firm. Good stored in tin cans.
Bring pineapple just to a boil (do not boil). Add the Jell-O and let cool. Add 2 cups buttermilk. Chill slightly; then add the Cool Whip, cherries and nuts. Pour into mold and chill well.
Wash and scrape carrots. Cook sliced carrots in boiling salted water until tender, about 30 minutes. Season with butter, salt and pepper. May be served with white sauce.
Beat the eggs with a little of the milk (1/3 cup). Mix in with the rest of ingredients (except vanilla) and bring to a boil, stirring constantly, 8 to	10 minutes. Add vanilla after it thickens and it's off the stove. Add pineapple.
Boil chicken; shred. Flatten out biscuits. Put chicken and cheese (shredded) on biscuits. Roll up. Put cheese on top of roll-ups. Put in baking dish. Mix cream of chicken soup and 1/2 can milk. Pour over chicken roll-ups. Bake at 350° for 30 to 35 minutes or until brown. You can put left-over cheese in with soup mixture, then pour over roll-ups.
Line an average size casserole dish, 9 x 13-inch, with slices of pound cake. Cover with layer of strawberries. Repeat, then cover with the custard.
Drain chiles. Combine with sour cream, salt and pepper. In a buttered casserole dish spread 1/3 of rice, layer with 1/2 of sour cream mixture and 1/2 of grated Jack cheese. Repeat layers: rice, sour cream mix and Jack Cheese. End with last 1/3 of rice. Cover and bake at 350° for 45 minutes. Top with grated Cheddar cheese and bake uncovered for 5 minutes more.
Cream shortening, add sugar and beat well. Add molasses and egg; mix well. Add salt, spices and flour to the sugar mixture; stir until well mixed. Chill dough for 3 hours.
Combine all ingredients and mix well. Store in tight container for freshness. For each serving, use 2 teaspoonfuls of mixture to 1 cup of boiling water. Sure good!
Wrap potatoes in foil and bake at 400° for 1 hour. Cut potatoes in half, lengthwise, and scoop out potato. Combine scooped potato with butter, sour cream, chives and parslied garlic salt. Mash mixture with a fork until thoroughly mixed but still lumpy. Fill potato jackets with mixture. Top with paprika and cheese. Place potatoes on a cookie sheet and bake 15 minutes in a 350° oven. Serves 20 people.
Heat milk on low until it comes to a boil. Remove from heat and let cool to lukewarm. Add 4 tablespoons warm milk to yogurt and stir until smooth. Stir yogurt into warm milk. Pour into a plastic or glass container and wrap in a heavy blanket. Store in a warm place until it thickens (about 6 hours), then refrigerate.
Let melon stand overnight in salted water; drain. Cover with fresh water and bring to a boil. Cook over low heat until tender; drain. Tie spices and lemon slices in cheesecloth. Add sugar, water and vinegar; bring to a boil for 5 minutes. Add melon and cook until transparent. Pack in hot sterilized jars. Makes 3 pints.
Scald the milk and pour over the oats. Add the salt and shortening; blend in the molasses and sugar. Add the beaten eggs, remaining water and mix well. Stir in part of the flour, and the yeast and then the remaining flour. Mix well and let rise 1 1/2 hours. Shape into two loaves and bake 5 minutes at 400°; lower oven to 350° and bake an additional 40 minutes.
Combine first 3 ingredients; set lemon rind mixture aside. Remove broccoli leaves and cut off tough ends of stalks. Discard. Wash broccoli roughly and cut into spears. Arrange broccoli in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Arrange broccoli on a serving platter. Sprinkle with lemon rind mixture and lemon juice.
Combine sugar and milk in a Dutch oven. Bring to a boil, stirring occasionally. Cook over medium heat, stirring frequently, until mixture reaches 228°. Add butter and pecans; continue cooking, stirring constantly, until mixture reaches soft ball stage (235°). Remove from heat; stir in vanilla. Beat vigorously with a wooden spoon until mixture just begins to thicken. Working rapidly, drop by rounded tablespoonfuls onto greased waxed paper. Let stand until firm. Yields 3 dozen.
In saucepan place gelatin, sugar and half and half. Mix over medium heat until hot, almost to a boil. Mix in sour cream, pour into dish and let gel. Mix together strawberry jello, 1 cup water, strawberries and juice. Add enough water to make 2 cups total. Pour on top and chill.
Drain juice from oranges. Add water to make 2 cups liquid. Add sugar. Bring to a boil. Add and dissolve jello. Cool and allow to partially set. Whip the whipping cream. Whip jello until fluffy. Beat in sherbet. Fold in whipped cream. Add oranges. Turn into mold and refrigerate. Serves 8.
Cut zucchini in half crosswise; cut each piece into 6 sticks. Place zucchini in steaming rack. Place rack over boiling water; cover and steam 3 to 5 minutes or until crisp-tender. Transfer zucchini to serving dish. Combine butter and lemon juice; pour over zucchini and toss gently. Sprinkle with cheese.
Place chicken, water and salt in pan. Boil until chicken is tender, approximately 45 minutes. Drain, reserving broth. Cut chicken into bite-size pieces. Cook garlic in butter for 2 minutes on medium heat, stirring constantly. Add cream of celery soup, 3/4 cup reserved broth, oregano and pepper. Cook lasagne noodles in remaining broth, adding water, if needed. Spoon a small amount of sauce into a lightly greased 11 x 7 x 1 1/2-inch pan. Layer half each of noodles, sauce, chicken, Velveeta and Mozzarella cheese. Repeat procedure, reserving cheeses for later. Bake at 350° for 25 minutes. Add cheeses. Bake 5 minutes more. Let stand 10 minutes.
Beat margarine at medium speed of an electric mixer until fluffy; gradually add sugar and beat well. Add egg whites, sour cream, milk and vanilla; beat well. Combine flour and next 3 ingredients; stir well. Add flour mixture to creamed mixture, mixing well. Pour batter into a 13 x 9 x 2 inch baking pan coated with cooking spray. Bake at 350° for 24 minutes or until a wooden pick in center comes out clean. Cool in pan on a wire rack. Spread with Creamy Chocolate Frosting over cooled brownies and cut into squares. Yield: 24 servings.
Saute onion in oleo. Add ham and cook and stir until well heated. Sprinkle with flour. Stir 1 minute. Reduce heat to low and gradually stir in sour cream. Add mushrooms. Cook and stir about 2 to 3 minutes. Cook and drain noodles. Mix all together with chopped parsley. Bake at 325° for 30 minutes or until hot.
Combine mashed sweet potatoes, butter, seasonings and brown sugar. Drop 1/3 to 1/2 cup of sweet potato mixture onto waxed paper containing crushed cornflakes and roll into balls. Place balls on pineapple on buttered cookie sheet. Top with cherry. Bake at 350° for 20 minutes.
Dissolve yeast in water in a mixing bowl; add sugar and about 1/2 of the flour. Beat thoroughly for 2 minutes. Add eggs and shortening; beat in gradually the remaining flour until smooth. Cover with a damp cloth; place in refrigerator. Punch down occasionally and about 2 hours before baking, cut off amount needed. Return remaining dough to refrigerator. Shape into rolls and brush tops with butter. Let rise until light. Bake at 350° until brown.
Slice meat very thin and marinate with soy sauce, salt, pepper and a tablespoon of Accent with sesame oil and fresh garlic or garlic powder. Set aside.
Combine ingredients in order given. Pour into greased casserole and bake at 350° for 1 1/2 to 2 hours, covered. Stir occasionally.
Place cheese and milk in top of double boiler. Heat on medium until you have a thick cheese sauce. Add the next 6 ingredients. Cook for 15 minutes.
Boil beets until tender and peel. Combine remaining ingredients. Bring to boil; simmer with the beets 20 minutes. Put in hot jars and seal.
Drain pineapple chunks and save juice. Mix pineapple chunks, measured juice, flour, sugar and grated cheese. Top with butter and cracker crumbs. Bake at 350° for 20 or 30 minutes.
Drain pineapple, reserving 1 Tbsp. syrup. Beat cream cheese, dressing and syrup together until smooth. Fold in banana, cherries and dates. Arrange 1 pineapple slice on each of 8 lettuce leaves. Top each slice with cheese-fruit mixture. Top with cherry half.
Bake first 3 ingredients, mixed, in 13 x 10-inch dish in a 400° oven for 8 minutes; cool. Soften cream cheese; blend with 1 cup sugar. Add Cool Whip. Spread on cooled pretzel bottom and refrigerate. Dissolve jello in boiling water. Add strawberries. Let set 10 to 15 minutes until it starts to jell. Spread over creamed mixture and refrigerate until ready to use.
Cream butter or margarine and sugar. Beat egg whites in a bowl. Add milk, flour and baking powder alternately in creamed butter and sugar. Fold in beaten egg whites. Grease 2 loaf pans and pour in batter. Bake in 350° oven for 60 minutes.
Sift together dry ingredients. Cream margarine and then gradually add to flour mixture. Pinch off and bake at 300° for 20 minutes.
Preheat oven at 425°. Brown meat	until crumbly, draining off excess fat. Add onion and pepper (if desired); set aside. Combine eggs, 1 cup corn and milk with cornbread mix. Stir just until dry ingredients are moistened.	Pour half of batter into greased 9-inch square pan. Top with beef mixture, cheese slices and remaining 1 cup corn. Pour remaining half of batter on top and bake 25 to 30 minutes.
Butter a casserole and make 3 layers, 1/3 mushrooms, 1/3 bread, 1/3 butter and salt and pepper. Pour wine over all after the last layer. Bake at 325° for 35 minutes.