HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix buttermilk and oatmeal together and let sit 8 to 10 minutes. In a separate bowl, mix together remaining ingredients except butter. Mix all together and add 2 tablespoons butter. Cook.
Put on open-faced bun or bread and brown in toaster oven or regular oven.
Blend butter and peanut butter in large mixer bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt. Add to peanut butter mixture.
Melt butter. Slowly blend in flour over low heat 3 to 4 minutes to cook flour. Gradually add hot milk, stirring constantly until smooth and thickened. Add seasonings and crab meat. Blend. Serves 12 to 14.
Brown meat with spices. Drain grease from meat. Layer all ingredients in deep dish as follows: meat, beans, potatoes, onions, cheese and soup on top. Cover dish and bake 1 hour at 350°. Remove cover and bake another 30 minutes.
Mix all ingredients except nuts. Form into two balls. Roll in chopped nuts. Chill. Set out to soften before serving with crackers.
Saute onion and butter until brown. In a casserole bowl, mix rice, soup, water, mushrooms, salt and pepper. Bake at 300° uncovered about 1 hour or until rice is cooked.
Sift flour, baking powder, soda and nutmeg; cut in shortening. In a bowl, beat eggs; add sugar, sweet milk and vanilla. Add flour mixture. Roll out to desired thickness; sprinkle with additional sugar. Cut with cookie cutter. Bake about 10 minutes in a 375° oven. Yield: 30 cookies.
Cream together cream cheese, white wine and milk; add garlic salt (to taste), mustard, sugar, onion juice and Lawry's. Fold in crab meat. Heat in double boiler. Serve in chafing dish with Triscuits.
Melt cheese in a double boiler. Add remaining ingredients. Stir. Keep in hot chafing dish. Serve with crackers or vegetables.
Heat oven to 425°. Combine flour, baking powder and salt in large bowl. Combine sweet potato, brown sugar and butter flavor Crisco. Beat at low speed with electric mixer until well blended and fluffy. Dissolve baking soda in buttermilk. Stir buttermilk and sweet potato mixture alternately into dry ingredients. Roll dough 1/2-inch thick. Cut with floured 2-inch round cutter. Place on ungreased baking sheet. Bake at 425° for 15 to 20 minutes. Makes 12 to 16 biscuits.
Soak gelatin in cold water 5 minutes. Scald cream in a heavy saucepan. Beat egg yolks with 6 tablespoons sugar and salt. Slowly add cream, stirring constantly. Return mixture to the pan and cook over low heat about 5 minutes until thickened. Remove from heat and stir in softened gelatin. Pour into a bowl and chill until it mounds with a spoon. Beat egg whites until frothy. Add 1/4 cup sugar gradually, beating until stiff. Fold into chilled custard. Divide mixture in half. Add almond flavoring to one half; blend well and pour into pie shell. To remaining half, add melted chocolate and vanilla flavoring. Pour over first layer. Chill. Just before serving, arrange banana slices in a circle on top of the pie. Serves 6 to 8.
Combine corn, candy and nuts. Melt marshmallows and margarine. Pour over corn mixture and press into tube pan or 9 x 12-inch pan. Refrigerate 1 hour.
Cream together butter, oleo and sugar; add eggs, 1 at a time, beating well after each addition. Mix other dry ingredients together and add small portions at a time, beating well along with the sour cream and flavorings. Pour into greased and floured tube pan. Bake at 325° to 350° for one hour or until toothpick inserted into center of cake comes out clean.
Drain oranges and fruit cocktail. Save juice from pineapple. Mix all other ingredients, except pudding. Stir well; place in a bowl. Mix dry pudding with pineapple juice. Pour over fruit. Chill before serving.
Dissolve jello in boiling water in a 9 x 13-inch pan. Add pie filling and pineapple with juice. Mix together well. Chill.
Combine first five ingredients and set aside. Combine oil, eggs, sugar and vanilla in a large bowl; beat well. Stir in bananas and zucchini. Add flour mixture, stirring just until moistened. Stir in nuts. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans.
Saute onion, bell pepper, garlic and celery in butter until soft and tender. Add soups, parsley, onion tops, shrimp and pimento. Stir and heat until hot. Stir in rice and pour into a 3-quart greased casserole. Sprinkle bread crumbs on top and bake 30 minutes in 350° oven.
Chop cherries. Mix all ingredients in order listed. Add cherries. Pour into a greased loaf pan and bake at 350° for 1 hour. It is wonderful with cream cheese spread on.
Remove paper wrappers from lots of brightly colored broken pieces of crayons. Line each cup of a muffin tin with a piece of foil. Fill each cup halfway with contrasting crayon pieces. Bake crayons in preheated 300° oven for 5 to 7 minutes. Watch closely because crayons melt quickly. Melt just enough to blend the colors. Carefully remove tin from oven and let crayons cool approximately 30 minutes. When cool, remove from tin and peel off foil.
Mix all this and put in greased baking dish. Sprinkle with crushed potato chips. Bake 20 to 25 minutes at 350°.
Make Stove top stuffing according to directions. On bottom of 9x13 pan, layer stuffing and green beans. Add cut up slices of turkey and mix together. Add chicken broth and bake in oven at 350° for 45 mins. to 1 hour.
Mix well and roll into balls. Place on cookie sheet and press down with a fork. Bake 8 to 10 minutes at 350°.
Cook noodles; drain. Cut up veggies. Mix all together; refrigerate 1 hour before serving.
Cook rice. Preheat oven to 350°. Grease pie pan. Mix rice, 2 tablespoons cheese and one egg. Press mixture over bottom and sides of pie pan. Bake, uncovered, 5 minutes. Cool.
Melt caramels and 1/3 cup evaporated milk in saucepan on low heat. Stir until smooth. Set aside. Combine cake mix, butter and remaining evaporated milk. Press 1/2 of this mixture onto bottom of ungreased 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle baked crust with chocolate and nuts. Then top with caramel mixture; spoon the remaining cake mixture over top. Return to 350° oven for 20 to 25 minutes until set. Remove from oven to cool.
Mix ingredients until well blended. Refrigerate. Serve with tortilla chips. Makes 2 cups. Prep time: 15 minutes, plus refrigerating.
In large pan, dissolve bouillon cubes in water. Add carrots, celery and potatoes. Cook for 15 minutes. Add frozen vegetables and cook until tender. Add soup and cheese; cook until melted.
Cream butter and sugar. Add the eggs, vanilla and sour cream. Blend well. Sift together the flour, salt, baking powder, baking soda and nutmeg. Add slowly to the creamed mixture. Mix well. Divide into 4 to 5 balls and chill overnight or 3 to 4 hours. Roll on a floured surface. Cut into desired shapes and sprinkle with colored sugar crystals, if desired. Bake at 325° for 8 to 10 minutes.
Cream sugar and butter. Add egg and flavoring. Fold in flour. Drop from teaspoon on cookie sheet. Bake at 350° for 14 to 16 minutes. Makes approximately 60 cookies.
Saute rice in three tablespoons of butter. Mix all ingredients together except broccoli. Butter a baking dish. Cook frozen broccoli as directed on package. Mix rice and broccoli and pour heated sauce over it. Bake at 350° for 10 minutes. This recipe will serve 10 people.
Bake pie shell. Melt chocolate and pour into bottom of pie shell evenly. Wash and cut strawberries, leaving a flat surface. Place strawberries, pointed end up, evenly across entire chocolate surface. Melt jelly and brush to glaze strawberries. Refrigerate. Let pie stand at room temperature 1 hour before serving to allow chocolate to soften.
Marinate the wings in ingredients, well mixed, for 2 hours or longer, turning so each piece is well covered. Cover with foil and refrigerate. Bake at 350°, uncovered, in a shallow pan for an hour or longer. Turn and baste 2 or 3 times with the marinade. A small amount of marinade in the baking pan will make a thicker glaze.
Cook chicken and remove from bone; cut in bite-size pieces. Set aside. In saucepan, put peas, onion, soup and milk. Add chicken to this mixture and heat. Melt margarine and stir in stuffing mix until it is moist. Cover bottom of 2-quart casserole baking dish with stuffing; leave a small amount for top of casserole. Pour in hot chicken mixture and thickened broth. Cover top with remaining stuffing. Bake for 20 minutes at 350°. Serves 6. This is an excellent way to also use leftover turkey.
Preheat oven to 400°. Cook noodles & drain then add to bottom of 9 x 13 pan (add a little sauce with noodles). Brown ground beef, drain. Add sauce to mix well. Start layering ingredients by sprinkling mozzarella to noodles. Add cottage cheese. Put meat sauce next. Sprinkle mozzarella all over top. Then sprinkle with parmesan cheese. Put in oven for 30 minutes or until bubbling.
Cook cornbread. Let cool. Cook bacon crisp. Let cool. Chop rest of ingredients. Crumble cornbread and mix all together.
Mix sour cream, mayonnaise and taco mix together. Set aside. Spread beans on flat surface. Cover bottom completely. Spread sour cream mixture over bean layer. Cover with grated cheese, diced tomatoes, scallions and whatever else catches your fancy.
Mix well. Make 1-inch balls and place on ungreased cookie sheet. Flatten with a fork. Bake 10 to 12 minutes at 375°. Yields 42 cookies. Great for diabetics.
Mix all together in a crock. Mix for 10 days. Squeeze all out and put through a colander or cloth. I let it hang and drip overnight, then it settles overnight. Siphon into bottles and dip in wax.
Half the thawed bread dough and roll out to size of bread pan. Brown sausage; season with salt, pepper and garlic. Drain fat. Stir in beaten egg, broccoli (well drained), Parmesan cheese and Mozzarella cheese. Spread on the rolled out dough and roll up like jellyroll cake. Seal ends with leftover dough. Grease pan lightly. Place roll in pan and cover lightly with cooking oil. Bake at 350° until brown and crusty, about 45 minutes. Cool before slicing.
Cool chicken and remove skin and rib cage. Place spinach in 9 x 13-inch ungreased casserole. Place chicken on top. Mix soup, mayonnaise and seasonings together and spread over chicken. Sprinkle with cheese and buttered crumbs. Bake at 350° uncovered 40 to 50 minutes. May be assembled day ahead, except for crumbs.
Scald, peel, chop and chunk tomatoes. Chop onions in medium sized pieces. Chop peppers. (The more seeds you use, the hotter the salsa.) Mix vinegar, sugar, salt, garlic salt, chili powder, black powder and cumin. Mix all together and bring to a boil. Simmer on medium heat for 1 1/2 hours. Stir often. Place in clean hot canning jars and hot water bath for 15 minutes.
Mix the first 3 ingredients together and put in long pan. Bake at 400° for 8 minutes.
Pop the corn. Melt margarine. Stir in remaining ingredients. Pour over popped corn, toss and enjoy!
Cream together sugar, salt, margarine and Crisco. Add eggs one at a time; beat well. Add flavoring, flour and milk alternately. Add baking powder and 1 cup flour. Pour batter into a greased and floured 10-inch tube pan. Place in cold oven; bake at 325° for 1 1/2 hours.
Mix first 4 ingredients. Shape into balls and put in baking dish. Combine other ingredients. Pour over meatballs. Bake in 350° oven for 50 minutes.
Mix dry ingredients and add to apple mixture. Bake at 350° for 1 hour.
Put butter, oil, potatoes, onion and garlic in 13 x 9-inch baking pan. Bake at 475° for 30 to 40 minutes or until done. Stir every 10 minutes.
Combine orange sections and pineapple chunks; place in lettuce-lined bowl. Sprinkle with marshmallows. Serve with mayonnaise blended with pineapple syrup. Makes 6 servings.
Cook broccoli 5 minutes, drain. Layer broccoli and chicken in 8 inch square baking dish. Blend soup, mayonnaise, lemon juice and curry powder in bowl. Pour over chicken. Layer cheese & mixture of cracker crumbs and margarine over top. Bake at 350° fro 30 minutes.
Combine soup and water in 2-quart baking dish; add in chicken and top off with bacon. Place in oven at 400° for 1 hour. Serve over rice.
Preheat oven to 350 degrees. Mix all ingredients thoroughly; place in a loaf pan. Bake 90 minutes or until done.
Preheat oven to 350°. Mix well. Pour in uncooked pie shell. When half done, sprinkle top with Grape-Nuts. Baking time is 40 minutes.
Place chicken in dish. Mix all ingredients and pour over chicken. Add butter, salt and pepper. Crumble Ritz crackers on top. Bake at 375° for 20 minutes.
Dissolve yeast in warm water. Add sugar, salt, vegetable oil and flour. Beat for 20 strokes and let rest for 5 minutes. Put in pan that is oiled. I use my largest cookie sheet and spread dough thin.
Brown ground beef; drain. Mix all ingredients together in a baking dish and bake for 30 minutes at 350°.
Lightly butter a 9 x 5 x 2 1/2-inch loaf pan. Line with foil. Lightly grease foil with butter. In heavy 3-quart saucepan mix brown sugar and milk. Cook over low heat, stirring constantly with wooden spoon until sugar dissolves and mixture comes to a boil. Remove from heat and add butter. Set aside without stirring. Cool to lukewarm. With wooden spoon, beat until thick and creamy. Stir in vanilla and nuts. Quickly turn into greased loaf pan. Cool completely and refrigerate. Turn out of pan in 1 block. Discard foil and cut into pieces.
Brown meat in skillet with onion and pepper. Drain grease. In a boiler, mix all ingredients together. Simmer for 20 minutes. Serve with saltine crackers.
Combine flour, corn meal, sugar, mustard, baking powder and salt. Add milk, egg and shortening. Mix until smooth. Pour mixture into a tall glass and dip hot dogs in one at a time. Fry in vegetable oil heated to 375° until golden brown.
Preheat oven to 350°. Blend cream cheese and 4 tablespoons of oleo. Add next 5 ingredients and mix well. Separate rolls into 8 rectangles. Spoon 1/2 cup of chicken mix into each rectangle. Pull 4 corners to top center and twist. Press to seal. Place on cookie sheet and brush with oleo. Bake 20 to 30 minutes until brown.
Mix together in a large mixing bowl and cover; refrigerate. Mix every day for 6 days. Form into sausage-type rolls and bake on a broiling pan for 3 1/2 hours at 180°.
Melt butter and combine with beaten eggs, sugar, salt, vanilla, milk, fruit and seasonings. Pour over bread cubes (if needed, add 1/2 cup more bread crumbs or cubes). Dot with butter. Bake in moderate oven at 350° for 45 to 50 minutes or until light brown on top. May be served with whipped cream or cooked lemon sauce.
Cream shortening, butter and sugar. Beat in one egg at a time. Mix in some of the flour and then some of the milk, alternating until all of each is incorporated. Pour into greased tube pan. Put in cold oven and bake at 350 degrees for 1 hour and 15 minutes.
Mix the vegetables and sprinkle with the salt. Add the water and let the vegetables soak in the brine for 1 hour. Drain. Rinse in clear cold water and drain again. Add the vinegar, sugar and seeds. Bring to a boil. Simmer for 20 minutes. Pack boiling hot into hot jars and seal.
Add chopped firm tomatoes, chopped green onions, chopped fresh cilantro and garlic powder to taste. Add the picante sauce. Mix together; dip with chips.
To make sauce, heat water and dissolve bouillon cubes. Add all spices and sauces. Slice chicken breasts into 1/2-inch strips. Cut broccoli and cauliflower into bite-sizes. Heat oil in wok. Add chicken. Stir and cook until golden brown. Add onions and stir. Add carrots, broccoli and cauliflower. Stir until they start to soften. Add mushrooms. Add sauce when vegetables start to stick. Combine cornstarch and milk and stir into sauce to thicken. Cover and let steam. Add tomatoes before serving. Cook briefly. Serve over rice.
Prepare broth as directed on can, using a 3-quart saucepan. Heat to boiling. Stir in noodles, chicken and vegetables. Heat to boiling. Reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender. You can also add a can of cream of chicken soup. Serve with crackers.
Cook 6 slices of bacon until crisp. Remove from skillet and pour off excess fat. Add 4 cups cooked cubed potatoes, 1/2 cup chopped green pepper and 2 tablespoons onions. Cook until browned. Season with salt and pepper. Break 6 eggs over potatoes and cook until eggs are done. Sprinkle with 4 ounces of cheese and crisp bacon. Cover until cheese melts.
Wash dills well in cold water and drain. Mix in large container with sugar and vinegar. Refrigerate for several days; stir at least once daily. Surprisingly good!
Cook celery, onion, chicken and turkey broth until celery and onion are tender. May have to add more broth. Put all crumbs and seasonings in large bowl. Add eggs; stir in broth and mix with hands until moist. Add sage to taste. Place around turkey; uncover and brown.
Mix first 9 ingredients. Put into a greased casserole dish. Sprinkle potato chips over the top. Bake at 350° for 30 minutes. Sprinkle Cheddar cheese on top and heat until melted.
Arrange eggplant slices in single layer on cookie sheet; broil 4 inches from heat 5 minutes on each side or until lightly browned.
Mix first 6 ingredients. When batter is smooth, stir in next 3 ingredients. Lightly grease cookie sheet. Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake at 375° for 10 minutes or until delicately browned. Makes about 5 1/2 dozen drops.
Heat all ingredients in a large saucepan to boiling; stir once or twice. Reduce to simmer, cover tightly and cook until rice is tender (15 to 20 minutes). Do not uncover during this time. Remove pan from heat and remove bay leaf. Fluff with a fork. Cover and let stand for 5 more minutes.
Combine all ingredients, except the nuts. Chill. Form in shape and garnish with nuts. Serve with crackers.
Mix by hand in large bowl. Cream shortening and add brown sugar. Mix well. Add eggs one at a time. Sift flour, salt, soda and cream of tartar together. Add to other ingredients. Mix in nuts. Turn out on wax paper and form into rolls 2-inches in diameter. Roll in wax paper and store in refrigerator overnight or until firm. Slice and bake at 400° for 8 to 10 minutes. Do not overbake. Let cookies fall after out of oven.
Mix brown sugar, nuts and flour together in a large bowl. Stir in the butter and mix with your hands until crumbly. Remove one cup of the mixture to be used later as a topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350° for about 12 to 15 minutes.
Cut chicken breasts in halves. Cut off fat. Pound. I use a rolling pin. Lay Mozzarella cheese on cutlet. Roll up and serve with toothpicks. Dip in egg, then bread crumbs. Drizzle with margarine. Bake at 350° for 20 to 30 minutes. Cook on foiled pan. Easy clean up.
Place the flour, baking powder and salt in a medium-size bowl; make a well in the center and pour in the milk or water. Stir briskly (just until dry ingredients are uniformly moistened).
Preheat oven to 350°. Grease or spray a jellyroll pan. Combine egg whites, sugar, buttermilk, corn syrup, oil and pumpkin in a large mixing bowl. Combine flour, baking powder, pumpkin pie spice, cinnamon and baking soda in a medium bowl. Add dry ingredients to pumpkin mixture; stir until just combined. Add raisins, if using.
Sprinkle chicken evenly with flour, coating both sides. Dip each breast into beaten egg, then into bread crumbs, coating both sides and pressing to adhere. In a skillet, heat 2 tablespoons oil over medium-high heat. Add half of the chicken and cook, turning once until lightly browned, 3 to 4 minutes each side. Remove chicken to serving platter and keep warm. Repeat with remaining oil and chicken.
Chop biscuits or stale bread fine. Pour enough milk over this to cover nicely. Add 2 beaten eggs. Flavor with nutmeg. Put in pudding pan or bread pan and bake in 375° oven until thick. Serve with sauce.
Whisk egg; mix wet ingredients. Mix dry ingredients. Add together; whisk until smooth. Batter will be thin. Cook on hot griddle. Pancakes will also be thin.
Cream oleo and cream cheese. Add vanilla. Add sugar gradually, creaming well. Add eggs and flour. Grease Bundt pan. Pour in batter. Bake at 350° for 1 hour and 20 minutes. Cool 15 minutes before turning out.
In 2-quart saucepan, over medium heat, combine soup, water and cheese. Heat to boiling, stirring occasionally. Stir in spaghetti, chicken and parsley. Heat through, stirring often. Can be served directly from pan or poured into a casserole dish for more attractive serving at the table. Makes 4 servings.
Combine soup and sour cream. Set aside half of mixture to use later. Also save back at least half of diced green onion and shredded cheese. (I like to use Longhorn or sharp Cheddar.) Combine remaining ingredients except tortillas. Put the mixture in each tortilla and roll together as burro. Spread a small amount of soup/cream mixture on bottom of 9 x 13-inch or larger pan. Line filled tortillas in a row. Makes about 12.
Cream sugar and butter together. Mix flour with mixture. Add vanilla flavoring. Add chopped nuts.
Brown hamburger and then add onions, mushrooms, water, bouillon and noodles. Heat the mixture to a boil, then turn to medium-low and simmer for 10 minutes. Stir in the sour cream; heat through and then serve. Serves 4 to 6.
Thoroughly mix first 8 ingredients. Then add applesauce and baking soda. Bake at 350° for 40 to 45 minutes.
Mix everything together and refrigerate 24 hours. The longer it sets, the better it gets.
Mix sugar and flour well. Add egg yolks and milk. Cook until thick. Remove from eye and add margarine, vanilla and coconut. Pour into prebaked pie shell.
Broil ribs until brown. Cut ribs into serving size pieces and sprinkle with salt and pepper. Place in slow cooker and top with other ingredients. Cook on low for 6 to 8 hours.
Saute onion in oil in a large skillet. Add the ground beef. Brown and break up. Season with black, white and red pepper, hot sauce, chili powder, oregano, ketchup and garlic powder. Place 1/8 of meat mixture down center of softened tortilla (see Tip). Sprinkle with 1/4 cup cheese. Fold over top bottom edges. Fold one side over filling, then other side. Secure with toothpicks. Heat oil, 1/2-inch high, in a heavy skillet. Fry tortillas folded side down first. Turn, brown other side. Drain. Serve hot.
Combine all ingredients, except nuts. Mix well and form into a ball. Roll in pecans. Put in refrigerator until ready to serve.
Melt butter in medium saucepan over medium-high heat. Add onion and saute until tender. Add brown sugar, stirring constantly, cooking until sugar is melted. Combine tomatoes, half and half and the vegetable/seasoning packet. Cook until thoroughly heated. Add stuffing crumbs, stirring until moistened. Stir in eggs. Spread into a greased two-quart casserole dish. Bake at 375° for 25 minutes or until set.
Drain fruits into 4-cup glass measure. Set aside juices. Place plum in center of shallow 1 1/2-quart glass serving dish. Arrange peaches, pineapple and banana around plums. Sprinkle with cinnamon. Blend cornstarch into fruit juices. Stir in honey and lemon juice.
Cook sugar, cornstarch, and water until slightly thickened. Remove from heat and add the box of strawberry jello. Set until lukewarm, then pour over strawberries in pie shell. Place in refrigerator to chill. Top with Dream Whip.
Core, remove seeds and thinly slice peppers. In a large skillet, heat oil over medium-low heat. Add peppers. Cook, stirring occasionally, until tender, about 5 minutes. Add the sugar, salt and vinegar and stir well. Simmer until most of the liquid has evaporated, about 5 minutes more. Serve hot, warm or at room temperature. Serves 6.
Place steak in a large, shallow container. Combine remaining ingredients, stirring well; pour over steak. Cover and refrigerate 2 hours, turning steak frequently. Can marinate longer.
Cook pasta according to package directions. In large saucepan over medium-low heat, warm vegetable oil. Add onion, zucchini and garlic. Cover pan and cook until vegetables are very soft, about 10 minutes. Stir in crushed tomatoes, oregano, basil and red pepper flakes. Simmer 5 minutes. Season with salt and pepper.