HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat milk, bread crumbs and butter in double boiler. Clean salmon. Beat eggs and mix with salmon. Mix salmon mixture with milk, bread and butter mixture, stirring well. Place into a greased baking dish. Bake at 350° for 1 hour.
Mix all ingredients in a large bowl. Let rise in a very low heated oven. Put mixture in 1-pound coffee cans, 2/3 to 3/4 full. Bake at 375° for 25 minutes.
Heat oven to 375°. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until blended. Add flour to creamed mixture at low speed. Mix until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375° for 7 to 8 minutes or until set and just begin to brown. Do not overbake. Cool 2 minutes.
Melt butter in 9 x 13-inch casserole dish. Add flour, baking powder and salt. Blend. Add remaining ingredients. Bake at 350° for 45 minutes until browned lightly. Cut in 1-inch or larger squares to serve. Serve hot! Makes a great breakfast dish.
Key Idea: Substitute zucchini (or summer squash) puree for milk in prepared pancake mixes. Add steaming juice to thin, if necessary.
Strain pineapple slices in a bowl and use juice in the cake mix. In a mixing bowl, put cake mix, eggs, oil and 1 cup pineapple juice. Mix well for 3 minutes with hand blender. Blend mix on low speed until blended together, then on high speed for 3 minutes. Spray a 13 x 9-inch pan. Place pineapple on bottom. Sprinkle 1 cup brown sugar over pineapple. Pour coconut cake mix over pineapple and brown sugar. Bake 30 to 40 minutes at 350° or until done.
Wash pinto beans and begin cooking. Add bacon to beans. Use grease from bacon to cook onion slightly. When onion is cooked, add cilantro, jalapenos and tomato. Cook about 1 minute. Add to beans and continue cooking until beans are done. Add salt and black pepper to taste.
Mix coconut and sugar. Blend in egg and almond extract. Let stand 5 minutes. Drop from teaspoon onto greased baking sheet. Bake for 15 minutes or until golden at 350°. Remove from baking sheet at once.
Sift dry ingredients together. Add apples and nuts. Combine remaining ingredients. Add to apple mixture. Do not use an electric mixer. Bake at 350° for 1 hour.
Mix oil, garlic and salt. Add shrimp, turning to coat; sprinkle with minced parsley. Cover and refrigerate for at least 4 hours or to next day. Transfer to a 10 x 15-inch baking pan. Bake at 375° until shrimp are opaque when cut, about 10 minutes. Arrange in bowl and garnish with parsley sprigs.
Cook bacon in 12-inch nonstick skillet over low heat, stirring occasionally, until crisp. Stir in vinegar, sugar, salt and pepper. Heat through, stirring constantly, until sugar is dissolved; remove from heat. Add spinach and onions to bacon mixture. Toss 1 to 2 minutes or until spinach is wilted.
Preheat oven to 400°. In mixing bowl, combine syrup, sugar and margarine. Stir in eggs and pecans. Pour mixture in shell and bake 15 minutes. Reduce temperature to 350° and bake 30 minutes longer. (I bake mine at 325° for about 40 to 45 minutes instead of 400°.)
Dissolve Jello, marshmallows, cream cheese and water together. Add pineapple, mayonnaise and nuts. Beat 1 small can Carnation milk until stiff and stir in. Place in refrigerator for about 4 hours or until chilled.
In a stainless steel pot, beat eggs thoroughly. Add sugar, milk, vanilla, water and rice. Mix well. Bring to a slight boil, then lower heat and cook for about one hour, stirring frequently. Pour into a bowl, when slightly cooled off, and refrigerate overnight or 8 hours.
Grease casserole dish and put in 5 tablespoons chicken broth. Add 1/2 of the chips.
Rinse peas in hot water; drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill.
In a 1-quart saucepan, combine honey and butter. Bring to boil and cook, stirring constantly, for 3 minutes. Cool slightly; stir in evaporated milk. Serve hot or cold over ice cream.
Beat egg; add sugar, salt and vinegar. Bring to a boil; add minced onion; cool. Pour over raw turnip greens; sprinkle with bacon bits.
Boil first 3 ingredients together to the soft ball stage. Pour over gelatin and cold water that has soaked while syrup boiled. Beat for 10 minutes. Add egg whites and salt. Pour into a pan lined with nuts, coconut or powdered sugar. Cool in refrigerator. Cut into squares and roll in the nuts.
Blend cookies in blender. Cream 10x sugar with margarine and cream cheese. In bowl, mix milk with pudding; add Cool Whip to pudding. Add cream cheese mixture. Put foil on bottom of flowerpot. Layer cookies (dirt), pudding, cookies (dirt), etc. Add silk flower on top.
Grease and flour 2 large loaf pans or 1 large and 3 small. Mix dry ingredients. Mix wet ingredients in separate bowl. Fold together and pour in pans. Bake at 350° for 1 hour or until tested done.
Bring to boil 1 can sour pie cherries and sugar. Add jello and stir. Remove from heat. Add Coke, pineapple and nuts. Pour in mold and chill.
Mix lemon and lime Jell-O as directed until it is partly jelled. Add pineapple (jell until firm). Mix Dream Whip as directed. Soften and whip cream cheese. Add cream cheese to Dream Whip and spread over Jell-O mixture. Make sauce.
It is better to burn charcoal for about an hour before cooking chicken to get rid of starter taste. Also helps if top can be covered for smoke. Good, but hot.
Cream margarine and sugar; add eggs and vanilla. Mix in dry ingredients. Fold in chips. Pat into 13 x 9-inch pan and bake about 25 minutes at 350°.
Grease a baking dish. Mix stuffing mix and melted margarine. Sprinkle 1/2 of mixture in bottom of dish. Add a layer of chicken. Dilute the can of celery soup with 1 can chicken broth and pour over the chicken layer. Add another layer of stuffing mix, then another layer of chicken. Dilute the can of chicken soup with 1 can of broth and pour over the chicken layer. Sprinkle a few crumbs of dressing mix on top. Bake at 350° for 30 minutes. (Use water, if not enough broth.)
Grease 2 (9-inch) round cake pans. Line with wax paper extending up sides of pan. Grease waxed paper. Prepare brownie mix as package directs for cake like brownies. Pour into prepared pans. Bake at 350° for 20 minutes or until top springs back when touched. Cool.
Stir pineapple cheese, flour and sugar together until moistened. Pour into 1 1/2-quart casserole. Place crushed crackers on top. Melt margarine and pour over crackers. Bake at 325° for 20 minutes.
Melt oleo; add sugar and egg. Add remaining ingredients. Place in a greased 8 x 8 x 2-inch pan. Sprinkle with a cinnamon and sugar mix (1/4 teaspoon cinnamon and 1/4 cup sugar). Bake for 30 minutes at 350°. Cut in squares and serve. When doubling recipe, bake in a 9 x 13-inch pan.
Quarter cabbage and let stand in salt water 24 hours. Then cook in clear water until you can pierce with a straw. Mix sugar, vinegar, nutmeg, mustard, ginger, horseradish and turmeric. Let stand for 24 hours. Mix in cabbage and put in stone or glass jars. Keep about 14 days, then put in quart jars with same brine and seal jars.
Combine margarine, peanut butter, powdered sugar and Rice Krispies. Shape into balls and chill 24 hours. Melt over hot water the paraffin wax, chocolate chips and chocolate Hershey bar. Dip the refrigerated balls in the chocolate mixture and put on wax paper to cool.
Blend cheese, onion and bacon pieces with mixer. Roll out each can of crescent rolls into two long pieces. Spread cream cheese on top. Roll together to form a log. Slice pieces of 1/2-inch and bake 8 to 10 minutes at 350°. Serve warm.
Cook rice in boiling salted water until tender. Melt butter in skillet. Add rice; cook for 3 minutes. Add soup and shrimp. Cook 5 minutes. Mix with mayonnaise just before serving. Makes 2 servings.
Cream 1 cup sugar and Crisco. Add molasses, then the egg. Mix well and add all dry ingredients together with creamed mixture. Form into small balls. Roll in sugar.
Cream butter with sugar. Beat in eggs, one at a time. Sift flour, salt and baking powder. Mix with mixture alternately with chocolate syrup and vanilla. Bake at 350° for 30 minutes in 13 x 9-inch pan. Let cool.
Put chopped rhubarb in a greased 12 x 15-inch pan. Sprinkle sugar and red jello over the top. Then sprinkle cake mix over the top. Put thinly sliced margarine over cake mix. Pour cold water over everything. Top with whipped cream or ice cream.
Heat in saucepan, then pour over chicken. Baste once or twice. Bake covered for 45 minutes, then uncovered for 15 minutes at 350°.
Mix altogether; roll into small balls and flatten with a fork. Bake on ungreased cookie sheet for 10 to 12 minutes at 325°.
Cook macaroni according to package directions. Drain and rinse with cold water until completely cool. In a large salad bowl, thoroughly blend Italian dressing and pepper sauce. Stir in remaining ingredients; cover and chill. Makes 10 side dish servings.
Cook raisins and prunes until tender. Dredge nuts, raisins and prunes in flour. Beat eggs and applesauce together. Combine all ingredients. Stir well. Bake at 350° for 35 to 40 minutes in a 9 x 13 x 2-inch pan.
Crumble cookies into a 9 x 13-inch pan. Dribble melted margarine over cookies. Cut ice cream into slices and arrange over cookie crust, pressing down to make a smooth layer. Freeze. In double boiler or microwave, heat the margarine with the condensed milk and chocolate syrup until mixture is bubbly. Cool thoroughly, then pour over ice cream and return pan to freezer until ready to serve.
Brown hamburger and onions. Drain. Add brown sugar, barbecue sauce and pork and beans. Pour into large casserole. Top with Hungry Jack biscuits. Sprinkle cheese over biscuits. Bake at 350° for 30 minutes or until biscuits are done.
Mix hamburger, onion, carrots and soy sauce; cook until onion and carrots are tender. Drain. Put the mixture in a wrapper; roll with the ends, so the mixture doesn't fall out. Then wet your finger, so the wrapper will seal the roll. Then fry them until golden brown. These can be frozen in uncooked stage.
Cream sugar and shortening. Add eggs. Gradually add flour and baking powder, alternating with milk. Mix well. Stir in drained cherries. Bake at 375° for 25 minutes.
Dissolve Jell-O in boiling water. Add remaining ingredients. Chill until set. Serve with mayonnaise on crisp lettuce.
Preheat oven to 350°. Bring 4 cups of water to a boil and add sliced potatoes or steam until almost done, but not breaking apart. Add garlic, salt, bouillon and onion to potatoes before cooking. Pour 1/2 of potatoes into long steam pan. Cover with cheese and half of chilies. Top with remaining potatoes and cheese. Bake for 20 minutes. Remove from oven and spread with sour cream and egg mixture on top. Arrange chilies on top and more cheese. Bake an additional 10 minutes.
Cook squash and onions until done. Mix together with remaining ingredients. Sprinkle more of the bread crumbs across the top and bake at 350° for about 20 minutes.
Heat pineapple. Add lemon juice and sugar; stir until dissolved.	Dissolve gelatin in hot water. Add gelatin to pineapple mixture.	Chill until it begins to set. Add 2 types of cheese. Fold in cream (do not whip). More cottage cheese may be added (I use 1 cup). A very delightful salad.
Mix all ingredients except tortillas; cut them in fourths. Layer tortillas and mixture alternately, starting with tortillas. Bake at 375° for 25 minutes. Last 5 minutes; add grated cheese to top.
Mix well in a large casserole and cover with foil. Bake in a 300° oven for 5 hours.
Cream fat and sugar. Add beaten eggs, sift salt and soda with flour and add. Add remaining ingredients, mix well and drop on greased cookie sheet. Bake at 375° for 15 to 20 minutes. Yields about four dozen.
Pour milk into a medium bowl. Add pudding mix. Beat with a wire whisk until blended, 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping. Stir 1 cup of the cookies into pudding. Pour into pie crust. Sprinkle with remaining cookies. Freeze until firm (about 4 hours).
In large wooden bowl, mash garlic and anchovy paste with 2 forks until smooth; spread mixture around inside of bowl to season. Add Worcestershire sauce, mustard and egg yolks, mixing constantly. Squeeze the lemon juice into the mixture and add the oil and vinegar. Toss with lettuce, croutons and Parmesan. Serve immediately. Serves 6.
Combine beaten egg yolks, sugar, milk, water, cocoa and flour in top of double boiler. Cook until thickened. Add margarine and vanilla. Pour into 2 cooked pie shells.
Mix first 5 ingredients together, slowly adding flour. Add remaining ingredients. Pour into 2 greased loaf pans. Bake at 325° for about 1 hour or until done.
Cook the pudding as on the box. Bake pie shell then let cool. Add the pudding to the shell. Let stand until firm.
Boil soup bones in Dutch oven with enough water to cover bones. Boil 2 hours. Remove bones. Let cool.
Brown meat; drain off fat. Mix meat and onion and saute until onion is translucent. Add remaining ingredients. Cover and simmer for about 1 1/2 hours. Remove bay leaf before serving.
Preheat oven to 350°. Recipe uses a 9-inch pie pan. In a bowl, combine beef, egg, bread crumbs, salt, herbs, mustard and garlic powder. Pat evenly in pan. Layer with potatoes, onion and mushrooms. Reserve some mushrooms to garnish pie. Cover with foil. Bake for 1 hour or until potatoes are done. Remove foil, top with cheeses, sprinkle with parsley; arrange reserved mushroom slices around ring of pie. Return to oven until cheese melts. Serves 6.
Boil macaroni until tender; drain. Add other ingredients in order listed with exception of eggs. Add eggs last. This makes a delicious covered dish and recipe may be doubled if needed.
Preheat oven to 300°. Mix together carrots, sugar, oil, eggs and vanilla, then add salt, cinnamon, flour, baking soda and walnuts. Mix well. Bake for 1 1/4 hours.
In skillet, heat margarine. Cook onion and celery until tender, about 10 minutes, stirring occasionally. Spoon mixture into 2-quart casserole. Prepare potatoes according to label directions. Set aside. Heat oven to 400°. Drain liquid from peas and carrots into 1-cup measuring cup. Add enough water to make 1 cup liquid. In the same skillet, prepare brown gravy mix as per label, but substitute the vegetable liquid for water. Add gravy, peas and carrots, ham, salt and basil to onion mixture. Gently stir until well mixed. Spoon potatoes in mounds around edge of casserole. Bake for 30 minutes or until hot and bubbly and potatoes are lightly browned.
Cook macaroni; drain. Rinse and set aside. Combine next six ingredients. Add macaroni and stir well. Spoon mixture into greased 2-quart casserole. Sprinkle with paprika. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Combine flour, oats, brown sugar, butter and cinnamon in a bowl. Mix until crumbly and press half in greased 9-inch pan. Cover with rhubarb. Combine granulated sugar, cornstarch, water and vanilla in a small saucepan and cook, stirring until thickened and clear. Pour over rhubarb and top with remaining crumbs. Bake in a preheated 350° oven for 1 hour. Cut in squares and serve warm, plain or topped with whipped cream or ice cream. Serves 8.
Mix beef, mint, parsley and rice; season with salt and pepper and add 1/4 cup of beef stock. Mix well and form into walnut-size balls. Bring remaining stock and water to a boil and drop meat balls into it. Simmer 45 minutes. Beat egg yolks; add lemon juice. Slowly add some of hot stock to egg yolks while continuing to beat. Stir egg yolk mixture into remaining stock. Cover and let stand 5 minutes (off the heat). Makes 4 servings.
Beat well and drop on a greased cookie sheet. Bake at 350° until lightly browned.
Boil chicken with seasoning until meat comes off bone. Skin and debone chicken, breaking meat into small pieces. Save 1 pint of broth. Cook potatoes and drain. Over low heat add 1 pint of broth and whip potatoes. Next stir in flour until dough no longer sticks to pan. Dump out onto a floured board and let cool. Knead in extra flour if sticky.
Cook broccoli in microwave until tender, 3 to 4 minutes on High. In 2-cup Pyrex cup in microwave, melt margarine; stir in flour, then add milk. Cook 1 minute on High, stir well and cook another 2 1/2 minutes. Stir in grated Cheddar cheese and pour over drained broccoli.
Soak black fungus in cold water until softened, 30 to 45 minutes. Drain and finely chop. There will be about 2 tablespoons; set aside. To measure bean threads, cut from bunch with kitchen scissors; pack into 1/4-cup measure. Place bean threads in a bowl and cover with cold water; let stand about 30 minutes or until softened. Bring 1 1/2 cups of water to boil in a small saucepan. Add drained bean threads. Boil 2 minutes; drain and set aside. Grind pork and shrimp in a meat grinder or food processor until finely chopped. Place in a medium-size bowl. Add crab meat, black fungus, bean threads, water chestnuts, green onions, salt and pepper. Mix thoroughly. Combine lemon-lime soda and 1 1/2 cups water in a small bowl. Place 1 rice paper on a flat surface; brush each side lightly with water/soda mixture. Using your fingertips, soft brush or paper towel or pour liquid in a large dinner plate and dip wrapper in water mixture. When wrapper has softened, place 2 tablespoons filling above bottom edge. Spread slightly, leaving sides clear. Fold bottom of wrapper over filling. Fold sides over filling toward center and roll up to top. Continue until all wrappers are filled. Heat oil in a wok to 360° or until a 1-inch bread cube turns golden brown in 60 seconds. Add rolls, a few at a time; fry about 10 minutes or until golden brown, turning as needed. Drain on paper towels. To serve, tear off a piece of lettuce. Place roll half on lettuce and dip in the sauce. Makes 16 rolls.
Cook squash and onion until tender; drain and mash. Stir flour into mixture until well blended. Add Accent, salt and pepper to taste. Form into patties and fry.
Cook mostaccioli until tender; drain and coat with oil. Mix remaining ingredients and pour over coated mostaccioli.
Combine first 4 ingredients. In a separate bowl add all dry ingredients. Then add to other bowl. Then add zucchini, carrots and nuts. Bake in a greased loaf pan for 1 hour at 350° or until done. Makes 2 loaves. Or bake in 7 mini pans for 50 minutes at 325°.
Cream butter and Crisco. Add sugar. Sift flour with 3/4 cup cocoa, baking powder and salt. Sift this 3 times. Add eggs, one at a time, beating well after each addition to butter and sugar mixture. Beat and add flour mixture. Add sweet milk and red cake coloring. Beat well. Bake in tube pan at 325° for 1 1/2 hours. Ice with Chocolate Icing.
Cook all ingredients except almonds, in double boiler until chocolate is melted. Add almonds if desired. Line 9 x 13 pan with aluminum foil. Pour fudge mixture into pan and cool for 1 hour in refrigerator. Turn out onto board and cut into squares. Makes 48 pieces.
Bake cake by package directions. Cool. Prepare pudding. Crumble cake and make layers using cake, pineapple, nuts, pie filling and cool whip. Continue layering until all ingredients are used. On top layer, use nuts and cool whip. Use a large bowl or punch bowl. You may use your favorite pie filling. You may use cherries or strawberries on top for decorations.
Mix flour, sugars, vanilla, margarine, salt and egg until dough forms. Divide dough into halves. Mix cocoa into 1 half. Pat or roll each half into 9-inch square. Cut each square into three (3-inch) strips. Cut strips crosswise into halves.
Pour drippings from roasting pan into large measuring cup. Place 4 tablespoons fat from drippings into roasting pan. Spoon any remaining fat from drippings. To drippings, add enough liquid to make 4 cupfuls. Blend flour into fat in roasting pan and stir and heat to brown. Gradually add liquid, stirring to blend. Stir and heat to make a smooth gravy. Add finely chopped cooked giblets, if desired. Season with salt and pepper. Bring to a boil. Stir and cook 5 to 10 minutes. Yield: 4 cups.
Mix cake as directed. Put 1/2 of batter in bottom of pan. Bake at 350° for 15 minutes. Heat and melt 14 ounce package caramels, 5 ounce can evaporated milk and 3/4 cup oleo. When caramels are melted, pour over cake. Then pour 1 cup nuts, 1 cup chocolate chips and then the rest of batter over this. Bake another 20 minutes.
In a large pan add eggs, sugar and salt; stir in milk and cream. Cook on low heat. Add vanilla and nutmeg. Refrigerate ASAP!
Boil chicken breasts until tender. Cut into pieces and put in bottom of large casserole dish. Put pieces of margarine over chicken. Mix soup and chicken broth together. Add peas and pimentos, chopped. Pour over chicken.
Butter the bread and cut into cubes. Put in the bottom of a 9x13 inch baking dish. Brown the sausage. Drain and crumble over the bread. Put cheese over the sausage and bread. Mix together eggs, half & half, salt and dry mustard. Pour over the cheese. Cover and refrigerate overnight (8 hours). Heat oven to 350°. Bake for 40-50 minutes or until lightly browned. Serve with biscuits and fresh fruit.
Bake pie crust. Mix cocoa, sugar and flour together. Add beaten egg yolks, milk and vanilla. Cook in a saucepan until thickened. Pour into baked pie shell. Beat egg whites until stiff. Add sugar and flavoring; beat well. Spread on top and bake until golden brown.
Bake cake as directed, using 2 round 8 or 9-inch pans. Prepare chocolate pudding as directed. Cut each cake layer in half (you will have four round layers). Place first layer in bottom of trifle bowl. Sprinkle with Kahlua. Cover with 1/4 of pudding. Cover with 1/4 of whipped topping. Sprinkle with crushed Heath bars. Repeat until you use all ingredients. Chill and serve.
Mix cinnamon and applesauce together. Roll in ball. Place in plastic. Chill for one hour. Roll out to 1/4-inch thick. Use cookie cutters to cut out desired shapes. Use straw to make hole for ribbon to hang. Air dry on cooling rack for a few days until dry. Decorate with ribbon, miniature pom pom balls and anything else in your scrap box.
Wash, cut, press through sieve. Measure pulp. For each cup of pulp, use 1 cup sugar. Heat, stirring constantly 20 minutes. Cook slow, do not boil. Pour into sterile jars, leaving 1/4-inch headspace. Adjust scalded lids and place in boiling water bath for 10 minutes. One cup pulp equals 1/2 pint jam.
Mix in blender oil, garlic, salt, pepper, mayonnaise and red wine vinegar. Chill for 1 hour. Cook pasta. Cook vegetables halfway. Mix all together. You may use all of oil mixture. If you do not, it freezes well.
Preheat oven to 425° degrees. Heat the berries, sugar and flour together in a saucepan. Add the lemon rind, cinnamon and cardamom, stir. Sift together the cake flour, baking powder, salt and sugar. Cut in the butter with a pastry cutter or fork, until the mixture has the consistency of cornmeal. Add the cream, stir with a fork, and turn dough onto a floured board. Knead lightly for 1/2 minute.
Soak beans overnight; brown sausage, onion and peppers (drain grease). Add all ingredients together in crock-pot and add water to top of crock. Cook on high for 10 hours. Take lid off at 5 hours. The more you stir, the thicker your beans will be. Serve over rice.
Cream shortening and sugar. Sift dry ingredients and add to creamed mixture. Add milk, bananas and nuts. Bake in a loaf pan at 350 degrees for 1 hour.
Mix potatoes, oil and sugar in a bowl. Add 1 egg at a time to mixture. Mix well after each egg. Sift cinnamon with flour and add slowly to egg mixture. Stir in nuts. Pour mixture into greased and floured 9-inch cake pans. Bake at 350° for 1 hour. Cool completely before frosting.
Mix first 4 ingredients. Sift dry ingredients and add to first mixture. Chill several hours. Form into 1-inch ball and roll in sugar. Bake at 375° for 8 to 10 minutes.
Place shoulder in a baking pan with little water, put more seasoning on top and cover pan. Bake at 350° for 3-4 hours.
Wash and dry fillets. Season and dip in oil. Coat with cornflake crumbs. Arrange in single layers on a rack on a cookie sheet that has turned up edges. Bake at 400° for 10 minutes. (I like crappie best.)