HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. In large bowl mix corn meal, flour, baking powder and salt. Pour buttermilk into a 1-quart measuring cup. Add eggs and beat with a fork. Add melted butter and soda. Just before you are ready to bake, put lump of butter in 9-inch square pan or No. 10 cast-iron skillet. Put in oven to melt. Combine dry ingredients with buttermilk-egg mixture until just blended. Mixture should thin enough to pour. You may need to add more buttermilk. Bake 15 to 20 minutes until light golden brown on top. Serve hot with butter.
In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in butter until melted.
Stir together oats, graham flour, bran, raisins, water, salt, sugar, soda, buttermilk and egg. Stir well and turn into greased loaf pan.
Mix all ingredients together. Cut out the inside of the pumpernickel bread. Fill bread with spinach dip.
Mix all together and put in a casserole to bake. May be made ahead of time and refrigerated until ready to cook. Bake at 350° for 50 minutes or until knife inserted is clean. Serves about 6.
Combine sausage, onion & green pepper in skillet. Cook over medium heat until sausage is brown, stirring to crumble. Drain.
Cook sugar, cornstarch and water until thickened. Remove from heat. Add the Jell-O (dry). Mix well. Pour over the strawberries. Pour into baked pie crust. Chill and serve with Cool Whip.
Combine chicken and water to cover in a large saucepan; cover and bring to boil. Reduce heat and simmer for 20 minutes or until chicken is done. Drain well. Chop chicken. Set aside.
Mix ham, tomatoes, peppers and cheese. Put in casserole dish. Make white sauce. In small saucepan melt butter, stir in flour; slowly add milk and stir. Add salt, Tabasco and dry mustard. Pour sauce over ham mixture. Bake at 350° for 1 hour.
Mix all ingredients. Spread in 8 x 12-inch baking dish. Pour on top 1 1/2 cups brown sugar, 2 cups boiling water, 2 tablespoons (lump) butter. Mix together. Stick with fork while baking at 375° for approximately 30 minutes.
Have all ingredients at room temperature. Heat oven to 300°. Grease and flour tube cake pan. Measure and sift flour together. Set aside. Cream butter and sugar; add eggs, 2 at a time, blending at least 1 minute after each addition. Add vanilla; blend 2 more minutes. Pour into tube pan. Bake 1 1/2 hours.
Soften yeast in warm water. Combine hot milk, shortening, sugar and salt to melted shortening. Cool to lukewarm by adding cold water. Stir in mixed eggs and yeast. Mix approximately 6 cups flour to make a soft dough. Let rise to double in size. Add sifted flour to make a stiff dough, approximately 6 to 7 cups. Knead dough until smooth. Shape into buns by pinching off dough about the size of an egg. Roll between hands and place on a cookie sheet but not touching. Let rise to double in size. Bake 10 to 12 minutes until brown.
Cook cranberries in water 10 minutes. Add soda. Remove from heat. Pour over jello, sugar and marshmallows. Stir until dissolved. When slightly thickened, add celery and nuts. Refrigerate until served.
Mix first 6 ingredients together. In a separate bowl, mix flour and brown sugar together. Place first 6 ingredients in a baking dish. Pour flour and brown sugar mixture over top. Pour 1/3 cup melted butter over and sprinkle with nuts. Bake at 350° for 30 minutes.
Combine meat, apple juice, consomme, salt, pepper and onion in a 2-quart casserole. Mix flour and crumbs and stir into beef. Bake 3 hours in 300° oven. Serve over noodles or rice.
Season flour with salt and pepper; pound flour into steak. Brown meat in oil. Drain meat. Set aside. Crush whole tomatoes in juice in skillet. Add onion and peppers. Simmer for 10 minutes. Add steak and simmer for 1 hour. Serve over rice.
Brown meat and 1/4 cup chopped onion in skillet. Stir in ketchup, chili powder and salt. Add beans, including liquid; mash to mix thoroughly with other ingredients. Heat. Garnish with shredded cheese, remaining 1/2 cup chopped onion and olives. Serve with corn chips. Makes about 3 cups.
Spread softened cream cheese on the bottom of 1 (10 x 13-inch) baking pan. Cook ground beef in skillet with onion. Add Season-All. Drain off fat and add taco seasoning mix, dry, to meat mixture. Pour meat on top of cheese in pan. Spread evenly. Add refried beans to top of meat mixture. Add chilli. Spread on top of meat mixture. Shred Cheddar cheese or taco cheese. Spread on top of meat mixture. Cover and cook 20 minutes. Take cover off; cook 5 minutes longer. Serve hot.
Blend 2 1/2 cups corn until smooth; set aside. Melt margarine over medium heat. Add onion and next 3 ingredients. Saute 10 minutes or until vegetables are tender. Add potato and broth; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until potato is tender. Add the corn puree and remaining 1 1/2 cups corn. Cook 10 minutes.
Spread biscuits in glass dish until they cover the bottom of dish. Brown hamburger and drain. Pour sauce over hamburger and half of Cheddar cheese. Pour over biscuits and put the rest of cheese on top and bake until brown.
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, 1/4 cup butter and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Combine milk, sugar, butter, flour and vanilla in saucepan. Cook, stirring constantly over medium heat until thickened. Remove from heat. Stir in coconut. Beat until thickened and cooled. Yield: Enough for a 3-layer cake.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Mix Bix-Mix and water. Add eggs, mustard and 1 cup cheese; mix well. Pour into pan. Sprinkle with remaining 1/2 cup cheese and dot with butter. Bake 40 minutes. Cool in pan 10 minutes. Slice and serve while warm.
Saute onion in margarine about 5 minutes. Stir in rice and cook until rice is coated with butter and translucent. Add water to broth to make 2 cups. Stir into rice. Add bay leaf, thyme, rosemary and salt. Bring to a boil; reduce heat to low, cover and simmer 20 minutes until rice is tender and liquid absorbed. Remove bay leaf. Stir in nuts, if desired, and parsley.
Rinse chicken; pat dry. Cut into serving pieces. Peel and chop onions. In a skillet, heat butter. Add chicken, a few pieces at a time. Saute until well browned on all sides. Add onions. Saute a few more minutes. Sprinkle with salt and paprika. Sprinkle with flour. Stir to combine. Cover.
Mix well! Roll in ball. Mash 1/2 cup or 1 cup of nuts and roll ball in nuts. Serve with crackers.
Pick up telephone receiver. Dial 606-586-9090. Ask for Kevin. Order your favorite pizza. Wait 15 minutes for the best pizza in town.
Combine soup and sour cream with broccoli, pimento and celery. Pour mixture into baking dish and top with cup of Cheddar cheese. Bake for 25 minutes at 350°.
Mix all ingredients, except butter and bread crumbs. Simmer 20 minutes. Pour in casserole dish. Mix crumbs with butter and sprinkle on top.
Mix first 4 ingredients together in punch bowl. Spoon sherbet in and mix lightly. Serve immediately
Chop or grind all vegetables. Mix well with meat, seasonings, eggs and bread crumbs. If too dry, add 1/4 cup milk and 1/4 cup catsup. Mix until you can shape into loaves. Put into greased loaf pans. Bake at 350° for 1 to 1 1/4 hours.
Season chicken with salt, pepper and paprika. Mix mushroom soup, mushrooms, sour cream and flour. Pour over chicken and cook at 350° for 2 hours.
Brown beef and drain. Stir in seasoning and water; cook 15 minutes. Pat rolls in a 9 or 10-inch pie plate. Layer as follows: One cup corn chips, meat, spread with sour cream, Cheddar cheese and remaining 1 cup chips. Bake at 375° for 20 to 25 minutes. Top with lettuce and tomatoes before serving. Makes 6 servings.
Tenderize roast with fork. Pour Bouquet and soy and shake salt, pepper and dry mustard on both sides of pot roast. Work seasonings into meat with fingers. Line bottom of pan with sliced onion. Place roast in pan and put more onion on top. Add a small amount of water. Cook on low in gas grill. Just before done, place directly on grill for a couple minutes. Save drippings to pour over roast.
In a large pot, starting with the cabbage, layer the vegetables, ending with the cabbage. Cover with water. Add salt and pepper to taste. Add margarine or desired meat for seasoning. Cook until vegetables are tender. Serves 6 to 8.
Butter or spray a 13 x 9 x 2-inch baking dish. Cut enough summer squash or zucchini into slices or chunks. Fill until baking dish is heaping full. Take squash out and put in a pan of water. Cook for 10 minutes, covered. Drain and put squash back into casserole baking dish. Saute small onion in butter. Add soup and cheese. Add evaporated milk to soup mixture. Stir until cheese is melted.
Butter square pan (8 x 8 x 2). Heat honey and sugar just to boiling in a 3-quart pan over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Fold in cereal and peanuts. Press firmly in pan. Let stand at least 1 hour. Cut into 1 1/2-inch squares. Store loosely covered at room temperature.
Wash spinach and let dry. Add water chestnuts, bamboo shoots, sliced eggs, crumbled bacon and sliced fresh mushrooms. Toss lightly. (Grilled chicken breast strips may be placed on top of salad to be used as a meal.) Serve with Spinach Salad Dressing.
Preheat oven to 350°. Brown beef and onion. Layer 1/2 package Tater Tots in a 5-quart casserole dish; add 1/2 mixture of beef to top of Tots. In separate bowl, mix soup and milk until smooth. Layer 1/2 of soup mixture to top of beef; add 1/2 shredded cheese. Repeat these 4 layers. Top with fried onions (optional). Bake 1 hour.
Mix sifted flour and salt in with butter and cheese. Add cereal and mix well. Form into small balls and flatten on an ungreased cookie sheet. Bake at 350° until edges begin to brown slightly.
Mix well, roll into round balls and put in cookie sheet. Bake at 400 degrees for 15-20 minutes or until done.
Saute onion in bacon drippings. Mix potatoes, soup and milk in 3-quart saucepan. Cook over medium heat, stirring constantly. Add remaining ingredients. Makes 4 servings.
Salt and fry hamburger until brown; add onions in hamburger while browning. Mix remaining ingredients in the crock-pot. Add browned hamburger and cook on low all day.
Remove leaves of cabbage. Wash and immerse in boiling water. Cook 2 minutes. Drain. Combine meat, onion, pepper, tomato sauce, chili powder, salt, garlic, butter and rice. Spoon a portion of mixture onto each leaf. Roll up. Cover with water and tomatoes. Cover and simmer for 3 hours.
Combine chili sauce, Coke and onion soup mix. Pour over trimmed brisket and bake at 325° for 3 to 5 hours. Drain fat from gravy.
Boil sugar, water and salt. Mix cornstarch and water and pour into boiling mixture. Cook until clear, at least 8 minutes, stirring all time. Add lemon juice and red cake coloring. Fold in strawberries, then pour into crust which has been cooked, or use graham cracker crust. Top with whipped cream and decorate with sliced strawberries.
Mix well the dark cherry Jell-O and boiling water. Then add orange juice, lemonade, sugar and cold water. Mix well and chill. Add 1-quart of ginger ale just before serving.
Bake cake according to directions in a 9 x 13-inch pan. Prick hot cake with fork; pour pineapple over top. Cool; leave in pan. Blend pudding and milk. Add cream cheese slowly. Spread this over the pineapple. Cover with Cool Whip and decorate with nuts or coconut. Cover and let stand overnight. Refrigerate. The longer this cake sets, the better it gets.
Preheat oven to 350°. Grease and flour 2 (8 x 1 1/2-inch) layer pans. Combine dry cake mix, coconut, 1 tablespoon orange peel, evaporated milk, 1/3 cup orange juice, 3 eggs and oil in large mixer bowl. Mix cake as directed on package. Divide batter evenly in pans and bake at 350° for 30 to 35 minutes or until done. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks. Refrigerate cooled layers for ease in splitting.
Press persimmons through a colander. Add sugar to persimmons. Then add milk, egg and dry ingredients. Bake in shallow pan for 20 to 25 minutes.
Cook potatoes and onions in salted water until soft. Add remaining ingredients. Cook slowly 1 hour. Vary number of onions as desired.
Pour margarine in bottom of baking dish. Mix sugar, flour and milk together and pour into baking dish. Place fruit on top and bake at 350° for 1 hour.
Mix pudding with milk; stir until dissolved. Add sweetened condensed milk. Beat with rotary beater about 2 minutes. Pour into a pitcher and refrigerate.
Pour boiling water over cereal and sit aside. In another bowl, cream together sugar and margarine. Add eggs and beat. Sift together flour, soda and salt. Add to sugar and margarine mixture the flour mixture, cereal and buttermilk, alternately. Bake in muffin tins at 400° for 20 minutes. Dough will keep 5 weeks in refrigerator.
Dissolve yeast in cold water. Cream shortening. Slowly add sugar and boiling water. When cool, add yeast and well beaten eggs. Add flour sifted with salt. Mix thoroughly, preferably with dough hooks on electric mixer, but it can be done well mixed by hand. Refrigerate overnight.
Trim excess fat from lamb chops. Place in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of lemon juice. Sprinkle lightly with white pepper, then evenly with thyme. Refrigerate to blend flavors for 1/2 to 1 hour.
Cook rice and broccoli in separate pans until done. Drain and stir together in casserole dish. Stir in undiluted soup. Spoon Cheese Whiz around over top; do not stir in. Bake at 350° until cheese is slightly brown.
Cook and dice chicken. Return to skillet. Add Veg-all and bouillon. Cover and cook on medium until bouillon is dissolved. Serve with biscuits or alone. Serves 2-4.
Brown ground beef and sausage; drain off grease. Add Velveeta; mix to blend. Add spices and sauce. Spread on party rye bread. Place on cookie sheets and freeze. Bake frozen at 350° for 10 to 12 minutes or until cheese begins to melt.
In a saucepan, combine sugar, milk and margarine. Place over high heat; stir constantly until boiling. Reduce heat to medium and continue cooking to soft ball stage. Remove from heat; add vanilla, salt and pecans. Beat until mixture just starts to thicken. Drop onto waxed paper or lightly greased cookie sheet. Makes about 20.
Put cucumbers and onions in layers with salt. Cover with ice and put in refrigerator for 3 - 4 hours. Drain. Make syrup of vinegar, sugar, turmeric, mustard seed, and celery salt. Add vegetables and heat slowly with very little stirring. Scald, do not boil. Place pickles in sterilized jars and seal. Chill in refrigerator before serving for crispness.
In a large bowl, mix eggs and cottage cheese. Add flour, drained spinach and remaining ingredients; mix well. Place in greased deep dish pie plates and bake in 350° oven for 1 hour.
Combine chicken or turkey, celery, 1 cup of cheese, onion, seasoning and mayonnaise (to moisten good). Mix lightly and put in casserole dish. Bake 45 minutes at 350°. While dish is baking, mix the crushed potato chips and the other cup of cheese. After has baked 45 minutes, spread crushed potato chips and cheese mix on top. Put dish back in the oven and bake until the topping has fully melted (approximately 15 to 20 minutes).
Place first 6 ingredients in a saucepan. Cook until broccoli is tender. With remaining ingredients, make a white sauce. Cook on stove or in the microwave. Mix two together; heat and serve. Do not bring to a boil.
Combine dry ingredients and mix well. Add butter and egg yolks; mix well. Fold in beaten egg whites. Bake in a 9 x 13-inch pan for 30 to 45 minutes at 350°. Cover with confectioners sugar.
Chop or break broccoli into small pieces and mix with raisins, cheese, pecan pieces and bacon bits.
Prepare stuffing as directed on package. Drain juice from Mandarin oranges. Combine juice, stuffing, chives and sage. Roll each ham slice around some of the stuffing, using toothpicks to hold together. Place rolls in 9 x 13 x 2-inch baking dish. Combine marmalade, vinegar, mustard and orange slices. Pour over rolls. Bake in 400° oven for 14 minutes.
Clean and cut into wedges 4 medium potatoes. Sprinkle with pepper, paprika and a little salt. Bake 1/2 hour at 375°. Brush with light melted margarine. Continue baking until done. (May brush again if not a calorie counter.)
Melt margarine. Put vanilla into margarine; let cool a little. Place confectioners sugar and peanut butter in mixing bowl. Pour the partially cooled margarine over sugar and peanut butter; mix well. Knead like dough. Place in long glass baking dish. Press mixture very hard into baking dish until all dish bottom is covered and mixture is level. Cut into serving squares.
Place shanks in roaster. Add remaining ingredients. Cover. Bake 3 hours at 300°. Remove cover. Continue cooking for 30 minutes. Pour sauce into saucepan. Reduce to half over high heat. Chill and remove fat. Take meat off bones. Add sauce. Heat. Serve with rice.
Cook squash until tender. Drain, mash and mix with other ingredients. Pour into casserole dish. Top with crumbs. Dot with margarine. Bake at 350° for 35 minutes or until browned.
Mix together the cream cheese, peanut butter and powdered sugar. Fold in the Cool Whip. Pour into graham cracker crust and chill.
Preheat oven to 375°. Mix all ingredients well. Form into small balls. Bake at 375° for 30 minutes. If you do not want to use all of this at one time, roll into ball. Place on cookie sheet and freeze. When frozen, place in freezer bags until ready to bake.
Mix ham, pork, milk and eggs together well. Add Wheaties and mix again. To make individual loaves, use 3/4 to one cup of meat mixture per loaf. Bake about 45 minutes at 350°. Mix catsup, mustard and brown sugar well to make glaze. Spread on top of hot loaves and bake about 1 minute more. Makes about 30 loaves, depending on size.
Crumble bacon on bottom of pie crust. Mix eggs and milk together. Add cheese. Pour over bacon. Bake at 425° for 45 minutes. Can be mixed the night before and refrigerated.
Combine oil, dressing, garlic powder, lemon pepper and dill weed in a 9 x 13-inch baking pan. Gradually add crackers to coat well. Bake at 300° for 10 minutes. Remove from oven and stir. Replace in oven for 5 minutes. Place crackers on paper towel to cool.
Mix all ingredients together. Pour into a well-greased pan and bake at 350° for 45 minutes. Can be frozen and baked when needed. Also nice served with fresh veggies.
Mix all together; put in 9 x 13-inch pan. Top with one package stuffing mix. Spread 3/4 cup melted butter on top. Bake at 350° for 45 minutes. Serves 10 to 12.
Microwave butter in 2 qt Micro-proof bowl at high (100%) for 1-1 1/2 minutes or until melted. Add cocoa, stir until smooth. Stir in confectioners sugar and vanilla, blend well. (Mixture may be dry and crumbly.) Stir in evaporated milk, microwave at high for one minute; stir. Microwave an additional 1 minute or until mixture is hot. Stir until smooth; add pecans. Pour into foil lined 8 or 9 inch square pan. Garnish with pecan halves, if desired. Cover; chill until firm, about 1-2 hours. Cut into 1 inch squares. Store, covered in refrigerator.
Heat oil. Add onions and garlic; saute about 4 minutes. Add chicken; cook until brown, stirring often. When brown, stir in vinegar and mustard. Continue cooking for 3 minutes. Season with salt, pepper and basil.
Brown beef and onion over medium heat in large skillet; drain fat. Add potatoes, tomato sauce and garlic salt. Heat for 5 minutes. Place in casserole. Beat eggs in medium bowl; stir in yogurt. Spread over meat mixture. Bake in preheated 350° oven for 1 hour. Serves 6.
Cover bottom of baking pan with broccoli. Layer chicken. Combine soup, mayonnaise and lemon juice. Cover layer of chicken completely with mixture. Layer cheese to cover. Top off with croutons. Bake in a 9 x 12-inch baking pan at 350° for 1 hour.
Cut biscuits in quarters and roll in sugar, cinnamon and sugar mixture. Melt 1 stick margarine and pour over biscuits after you put them in Bundt pan. Bake at 350° for 30 to 35 minutes.
Cut squash and scoop out seeds. Steam or bake in a 350° oven until tender. Remove skin and mash. Mix honey, flour, salt, spices and egg yolks. Whip until blended. Beat egg whites until stiff, but not dry. Fold into squash mix. Pour into lightly oiled 1 1/2 quart dish. Bake in a 350° oven until crusty, about 45 minutes.
Microwave frosting in a bowl for 1 minute on high. Microwave peanut butter for 1 minute on high. Mix the two together and add vanilla. Put in buttered tray and refrigerate for 4-5 hours.
Combine beef, onion, cracker crumbs, egg white, salt, pepper, milk, horseradish. Mix thoroughly. Shape into 4 oval 1/2 inch patties. Heat large non-stick skillet over medium heat until hot. Cook patties 7-8 minutes or until centers are no longer pink, turning once. Remove from skillet and keep warm. Add gravy to skillet and heat through. Serve steaks with gravy. Makes 4 servings.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes. Start counting when mixture reaches a full rolling boil. Remove from heat and add oats, nuts, vanilla and peanut butter. Beat well until blended. Spoon onto waxed paper or foil. Let cool for about 10 or 15 minutes. Ready from start to finish in less than 20 minutes.
Bake angel food cake according to directions. After cake has cooled, prepare pudding mix according to directions. Alternate one layer of cake chunks, fresh sliced strawberries (already sweetened), pudding mix and crushed pineapple. Top with Cool Whip and decorate with whole strawberries.
Melt butter in a large skillet. Add flour and lightly brown it. Add celery, green pepper and onion; cook until tender, stirring occasionally. Add crawfish or shrimp tails. Cover and cook 15 minutes on low heat, stirring occasionally. Add salt, pepper and cayenne to taste. Add onion tops and parsley. Simmer a few minutes, covered, to blend seasonings. Serve over rice.
Preheat oven to 275°. Grease and flour lightly a tube pan. Mix all above ingredients. Pour into pan and bake for 2 hours.
Moisten toast with hot water. Add all other ingredients. Mix well; pack in crab shells. Dot with butter. Bake at 350° for 30 minutes.
Combine the first 4 ingredients in a 10-inch skillet. Simmer about 5 minutes on low heat. Preheat oven to 400°. Combine remaining ingredients except egg whites and sugar. Beat egg whites and sugar together and fold into flour mixture. Put apple slices in buttered 9 x 9-inch pan and pour batter over. Bake about 10 minutes.
Dissolve jello in hot water; add frozen strawberries. Add pineapple, celery and nuts. Pour half of jello mixture into Pyrex pan. Chill until set; spread sour cream on that part, then add remaining jello mixture and refrigerate.
Night Before: Grease Bundt pan with butter (Pam). Place pecans or walnuts on bottom of pan. Layer Rich's dough balls. Sprinkle brown sugar. Sprinkle pudding. Sprinkle granulated sugar with cinnamon. Melt 1/2 cup butter or margarine; put on top. Cover overnight with foil.
Preheat oven to 400°. Bake potatoes on rack until tender, about 1 hour. Cool for 5 minutes. Reduce oven temp. to 350°. Horizontally cut off top third of each potato. Scoop out cooked potato, leaving 1/2 inch thick shell. In small skillet melt butter over medium heat. Add chives and garlic; cook until garlic softens, about 2 minutes. In large bowl mash cooked potato with garlic mixture, milk, parsley, salt and pepper until combined. Spoon or pipe mixture back into potato shells. Return to oven, bake until potatoes are browned and heated through, about 15 minutes.
Brown hamburg and drain grease. Chop lettuce and tomatoes into small pieces. Combine hamburg, lettuce, tomatoes, cheese and Doritos in a large bowl, add dressing and mix well.
Mix all together and pour into greased 9 x 13-inch pan. Bake at 325° until light brown.
Mix in casserole dish; beat eggs well. Stir in flour, sugar and salt. Stir until blended. Stir in corn. Top with 1/2 cup crushed Ritz crackers and several pats of butter. Bake, uncovered, at 350° for 1 hour.
Mix crabmeat and shrimp cocktail sauce together. Pour mixture over cream cheese. Serve with crackers.