HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Prepare muffin tins. Combine dry ingredients in large bowl. In another bowl, stir milk, butter, egg and vanilla. Add milk mixture to dry ingredients and stir just to combine. Stir in blueberries briefly. Do not overmix. Spoon into prepared pans. Bake 20 to 25 minutes. Cool in tins on rack 5 minutes before removing from tins. Continue cooling on racks. Makes 12 muffins.
Cook the first 3 ingredients until it reaches soft ball stage. Add the peanuts and cook until orange/yellow. Take off heat and add the soda. Spread out butter sheet thin.
Juice enough grapefruit to make 1 cup juice; strain. Measure all ingredients into container of electric blender. Blend until smooth and frothy. Serve immediately. Serves 4.
In a casserole dish combine soup, sour cream and pimento. Stir in beans. Bake at 350° for 25 minutes or microwave 6 minutes.
Mix all ingredients except margarine and cracker crumbs. Place mixture in 1 1/2-quart casserole. Top with cracker crumbs. Slice margarine on top of crumbs. Bake 35 minutes at 350°. Serves 6.
Microwave (High) margarine in 1-quart bowl 20 seconds or until softened. Blend in 1 cup sugar. Add eggs, one at a time, beating after each. Blend in vanilla. Add flour, cocoa, baking powder and salt; mix well. Grease bottom only of 8-inch square dish. Spread half of batter in dish; set aside. Microwave (High) cream cheese in uncovered 2 cup glass measure 30 to 45 seconds or until softened. Blend in 1 tablespoon sugar. Spoon over batter in dish. Spoon remaining batter evenly over top. Cut through batter with a knife to marbleize. Cover loosely with plastic wrap.
Cook rice. Saute onion and bell pepper in butter. Add cooked rice, corn and jalapeno pepper. Pour in casserole dish and top with grated cheese. Bake at 350° for 25 or 30 minutes.
Coat a large, nonstick skillet with cooking spray. Add olive oil. Place over medium high heat until hot. Add chopped onion and garlic. Saute until tender. Add the tomatoes and chiles. Reduce heat and cook, uncovered, for 6 to 8 minutes or until thick. Stir in beans and remaining ingredients. Cover and cook 5 minutes or until hot! Yum! Serve with rice.
Dissolve bouillon in saucepan in the water over low heat. In a large bowl, combine beef, crumbs, onion, eggs, liquid and cheese. Mix well. Form into patties; fry on medium heat (medium-high) in skillet, letting both sides get crisp.
Cook chicken, drain and cube. Whip cream until stiff. Combine all ingredients. Refrigerate. Will keep about 3 days in refrigerator.
In large pot, add roast, soup bones, tomatoes, celery, rice, bouillon cubes and onions. Add enough water to cover roast by several inches. Cook until roast is very tender and meat falls off the bones. Remove all bones. Cut or pull the meat into small pieces. Add carrots and cook for 15 minutes, then add potatoes and cook for another 15 minutes. Add corn, green beans, peas and all seasonings. Simmer for 45 minutes. Bring to a boil and add cabbage. Continue cooking on low until cabbage is tender. You can adjust the seasonings to your taste. Also, add water anytime if needed.
Cook squash 5 to 6 minutes and drain. Mix onion, egg, salt, pepper, oleo and cracker crumbs. Gently add squash. Pour into a casserole dish and bake about 20 minutes. Sprinkle top with cheese and bake about 10 more minutes or until cheese melts and is slightly brown.
Grind twice the beef, veal and pork. Soak 5 minutes the lite cream and bread crumbs.
Fry bacon first, then dip chops in flour, with salt and pepper. Save what's left of flour. Fry your chops in the hot bacon drippings until brown on both sides. Turn down heat, cover and cook until chops are tender and thoroughly cooked, about 30 minutes. Stir your leftover flour into the fat and cook until browned. Pour the milk over the chops and simmer until gravy is thickened.
Peel plantain. Cut into 1-inch pieces. Soak in salted water for 15 minutes. Remove and deep fry until brown. Remove and flatten each slice to about 1/4 to 3/8-inch thick. Deep fry again and drain on a paper towel. Sprinkle with salt to taste. Good with ketchup or garlic oil/butter. Makes 6 to 8.
Combine first 8 ingredients in a large bowl. Combine eggs, milk and oil. Add to oat mixture, stirring just enough to moisten dry ingredients. Spoon batter into greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 30 to 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes.
Mix butter and sugar together. Add remaining ingredients and beat until blended. Drop by teaspoonfuls onto lightly greased cookie sheets. Flatten before baking with a flat-bottomed glass dipped in ice water. Bake at 350° for 8 minutes or until edges are lightly golden. Yields 3 dozen.
Brown meat in a large skillet or Dutch oven. Pour off any grease. Brown onion with the meat. Add other ingredients and simmer for 30 minutes.
Cream Crisco, sugar, eggs, vanilla, milk and dry ingredients. Make into cookie shapes. Bake at 350° for 15 minutes.
Drain artichokes, saving marinade from one jar. In marinade, saute onion. Cut up artichokes. Beat eggs and add crumbs and seasoning. Stir in remaining ingredients. Turn into a greased 7 x 11-inch pan. Bake at 325° for 30 minutes. Let cool before cutting into squares. Serve hot or cold.
About 1 hour before serving, in 12-inch skillet over medium heat into hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add onion, celery and green pepper; cook over medium heat until vegetables are tender, stirring occasionally. Gradually stir in tomatoes with their liquid, sugar, salt and hot pepper sauce until blended, stirring to break up tomatoes, over high heat; heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally.
Combine first 4 ingredients in saucepan. Bring to a boil. Boil 1 minute. Remove from heat and add water and peanut butter. Spoon out on wax paper.
Beat egg whites with salt until stiff. Gradually beat in sugar and cinnamon. Fold in chopped nuts. Drop by teaspoon onto well-greased baking sheet. Make a depression in each with back of 1/4-teaspoon measure. Bake in slow oven at 350° for 35 to 40 minutes. Remove immediately to cooling rack. When cool, fill with 1/4 teaspoon chocolate frosting.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and pepper; mix well. Chill. Shape into a ball and roll in pecans. Serve with crackers. Leftover cheese ball can be re-shaped and refrigerated until next event.
Saute onion and pepper until tender; add meat and brown. Add seasonings, tomato sauce and water; let come to a boil. Add rice; turn burner to low heat, cover with lid and simmer about 15 minutes or until liquid is absorbed, stirring occasionally.
Mix dry cake mix, egg and oil until crumbly. Reserve 1 cup. Put remaining mixture in an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Beat cream cheese, confectioners sugar, lemon juice and egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars.
Mix altogether and put in freezer about 20 minutes. (Chunk all cheese to mix.) Shape into ball and roll in pecans. (Put pecans in blender). Refrigerate until served.
Cut up and skin the chicken. Discard the liver. Boil in water about 45 minutes. Turn heat off and let cool. Remove bones from chicken and cut in bite size pieces. To broth in pan, add the remaining ingredients.
Soak peas for 3 hours. Drain. In 4-quart pot, add all ingredients and cover with water. Boil until peas are done. Serves 6 to 8.
Cut sausages in small pieces and fry with ground meat in pan, using a little olive oil. Prepare sauce. Saute onion, pepper and garlic in olive oil (a little bit), then add mushrooms, oregano and basil. Gradually add tomato sauce. After that, add Ragu sauce. Add some water and simmer, covered with lid, for 45 minutes. Always use a wooden spoon to stir sauce instead of metal.
*Can use 1 small can partially drained shredded pineapple in place of onion and green pepper.
Dissolve Jell-O in boiling water. Add cream cheese. Stir until cheese is melted. Add sugar, vanilla, pineapple and 7-Up. Let set in refrigerator.
Boil spaghetti; drain and rinse. Melt cheese in milk over boiling water (or in a microwave). Combine all ingredients. Place in greased casserole dish. Bake one hour at 350°. Makes 6 servings.
Mix all ingredients together. If you have a blender, add ice cubes to make a slush. If you are camping, pour in a pot with ice cubes. Rub each glass or mug with some lime, then dip in salt. Fill the glass with your drink.
Cook sugar, syrup and cream on medium heat to 234°. Cool slightly. Add lemon juice and vanilla; beat. Drop teaspoons of thickened mixture onto wax paper and allow to set.
Dissolve jello mix in boiling water. Add pineapple with juice, pie filling and nuts. Pour half mixture in 9 x 12-inch pan. Put in freezer to set. Keep remaining half at room temperature. Mix cream cheese and half Cool Whip. Spread over chilled jello; add remaining jello on top. Chill again. Top with remaining Cool Whip. Serve.
Place squash, cut side down, in baking dish. Add water. Bake at 400° for 30 minutes or until squash is firm. Drain water, turn cut side up. Stir together other ingredients and spoon mixture over squash. Return to 350° oven and bake for 15 minutes (basting occasionally) or until fork-tender.
Prepare oven rack first. Take rack out. Fit brown paper or parchment paper on oven rack. Preheat oven to 350°.
Combine cream cheese and powdered sugar in large bowl; beat until light and fluffy. Add peanut butter and 2 tablespoons milk; beat well. Prepare 1 envelope topping mix according to directions on package, using 1/2 cup milk and 1/2 teaspoon vanilla. Fold into peanut butter mixture and spoon into baked crust. Prepare remaining envelope of topping mix according to directions using remaining 1/2 cup milk and 1/2 teaspoon vanilla. Spread evenly over peanut butter mixture. Garnish with chopped roasted peanuts. Chill at least 5 hours before serving.
Spread crackers in 9 x 13-inch pan. Blend until thick, oleo, eggs and powdered sugar. Spread over crackers. Slice bananas lengthwise over mixture. Add pineapple.
Add onions and bell peppers to cucumbers. Mix well with salt and cover with ice for 3 hours. Drain water and ice (wash off salt if too salty).
Slice meat into thin strips, about 3/8-inch thick and 1 to 2-inches wide. Combine all other ingredients in pan big enough to hold meat. Place meat in layers, making sure liquid is on all sides of meat. (Can also place everything in a large Ziploc bag.) Place in refrigerator for 8 hours, turning meat once or twice. Remove meat from marinade and pat dry. Smoke in smoker 8 to 12 hours. Can be smoked in oven at 160° or low until done, using additional liquid smoke on each piece. Fully dried jerky can be stored in airtight zipper bag or jar. Will keep indefinitely in vacuum sealed bags.
Mix sugar, flour and spices. Stir into eggs. Add cushaw, molasses and milk. Stir well to blend. Pour into unbaked 9-inch crust. Bake at 425° for 10 minutes; reduce heat to 350°. Bake 30 minutes longer or until crust is golden brown.
Cream oleo, Sugar Twin and egg. Add applesauce and vanilla. Beat in sifted flour and spices. Fold in raisins and oatmeal. Drop by spoonful on cookie sheet. Bake 12 to 15 minutes in 375° oven.
Simmer and cool 1 quart milk and 3 pounds margarine. Dilute yeast cakes in 3/4 cup warm water (add 1 teaspoon sugar). Add mixture to 3 cups sugar, 4 beaten eggs and 1 extra yolk (save white), unbleached flour and cardamon seed (crushed). Mix well. Then put into large greased bowl. Turn over so greased side is up. Let rise 1 hour (maybe longer) covered in warm place. When doubled in size, turn out onto floured surface and knead, adding more flour as needed.
Pound chicken breast with mallet slightly. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and margarine in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to a warm serving tray.
Cut squash in half and clean out seeds. Place on cookie sheet. Fill each acorn squash with 1 tablespoon maple sugar, 1 teaspoon brown sugar, 1 teaspoon butter and a few sliced pecans. Bake at 350° for 1 hour or until tender. Serve.
Spray dish with Pam. Combine ingredients. Stir up. Put in microwave for 3 minutes on High (until cheese melts). Serve on party rye, sesame bread sticks or rye crackers.
Drain pineapple and reserve 1 1/2 cups of the juice. Put in bowl and add bananas, pecans, drained oranges and cherries. Toss fruit gently. In mixing bowl on high speed, beat pudding mix and pineapple juice for 2 minutes. Pour over fruit mixture and stir gently. Serves 10 to 12.
Wash fresh spinach in 3 rinses of cold water. If frozen, partially defrost. Heat oil in saucepan and fry onion on medium heat for 3 minutes. Add spinach. Sprinkle rice over spinach. Add water and seasonings. Bring to a boil; cover. Reduce heat and cook on low heat for 35 minutes. Stir once or twice with spoon to avoid scorching and sticking to the bottom. Add another cup of water if more sauce is desired. Serve with crusty bread.
Combine first 3 ingredients. Pour into 9-inch square pan. chill until firm (not solid). Combine remaining ingredients. Pour over firm cranberry mixture and chill. This can be cut in squares and served on crisp lettuce leaves.
Saute shrimp in butter, 5 minutes. Cut into chunks. Set aside. Heat oil and toss in spaghetti, cheese, pepper and Tabasco. Add cream and simmer. Add sauteed shrimp. Sprinkle with parsley and serve. Yields 4 servings.
Beat butter and sugar until fluffy. Mix flour, etc. and roll into small balls and flatten with fork. Bake at 350° until golden brown.
Peel potatoes, dice everything together and add salt, pepper, and garlic salt. Mix with enough Miracle Whip to hold it together. Add the vinegar. Stir. Put into a casserole dish. Cover with sliced olives and snips of raw bacon. Bake in 350° oven for 45 min. to 1 hr.
Roast Chicken: Rub chicken in butter. Season chicken with salt and pepper.	Add 1/4 cup of chopped onion, celery and bell pepper; stuff inside of chicken. Bake at 325° for 25 minutes per pound.	Reserve the broth.
Cream together the butter, sugar and flour and press into an ungreased 9-inch square pan. Bake at 350° for 15 minutes. Mix remaining ingredients and pour into crust. Return to oven for 25 minutes or until lightly browned on top. Sprinkle with powdered sugar.
Mix squash, sour cream, chicken soup, butter, onion and crumbs. Spoon mixture into well-greased casserole dish. Spread rest of Pepperidge Farm crumbs on top. Bake at 350°, uncovered, for 35 to 40 minutes. Serves 4.
Dissolve Jell-O in hot water. Blend soft tofu in blender and combine with Jell-O mixture. When cool, add Cool Whip and blend well. Pour into baked pie shell and refrigerate until set. Top with blueberry pie filling or any other fruit.
Cook the mixed vegetables according to directions. Add the mayonnaise, cheese and celery to the vegetables. Place in dish and top with the crackers mixed with the margarine. Bake at 325° for about 25 minutes.
Slice chicken breasts lengthwise in narrow strips. In a wok or deep, heavy skillet, pour oil to 1/2 inch depth. Heat oil to 350°. In small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch; continue beating. Gradually add 1 tablespoon plus 2 teaspoons cornstarch, beating until egg whites form soft peaks.
Cook bacon and then vegetables until tender. Stir in cream cheese until melted. Trim crust off bread and cut in half horizontally. Flatten bread with rolling pin. Spread mixture on flattened pieces of bread. Roll up jelly roll style and fasten with a toothpick. Place seam down on baking sheet. Cover and chill at least 1 hour or freeze in single layer.
Dissolve gelatin in boiling water. Combine fruits and nuts into a 10 x 6-inch dish and refrigerate until firm. Spread sour cream over this layer; gently pour remaining gelatin over sour cream. Refrigerate until firm again. Makes 5 to 8 servings.
Cream butter and sugar until fluffy. Add eggs and mix. Add nuts and raisins. Sift dry ingredients; add alternately with applesauce. Bake in greased 8 x 4-inch loaf pan for 1 hour in a 350° oven.
Brown beef. Add seasonings and beans. Place tortilla chips in bottom of baking dish. Put beef and bean mixture over chips. In blender, blend tomato juice, flour, chili powder, and onion till smooth. Pour over bean mixture in pan. Bake at 350°F for about 1/2 hr. Put shredded cheese on top and bake until cheese is melted. Enjoy with extra tortilla chips.
Sift together flour, soda, salt and cinnamon. Mix together salad oil and sugar; add half of dry ingredients. Mix well and beat in carrots, pineapple and nuts; add vanilla and remaining dry ingredients. Add eggs, one at a time, beating until well blended after each addition. Pour into two greased 8 x 12 x 2-inch pans. Bake at 350° for 30 minutes or until brown and toothpick comes out clean.
Mix soups; add mayonnaise or sour cream, onion and lemon juice. Mix well. Add chicken and rice; mix altogether. Put in large casserole dish. Crush crackers; mix with margarine and spread on top of casserole. Cook at 350° for 35 to 45 minutes until brown.
Steam cauliflower until tender. Do not overcook. Heat the soup. Add sour cream and milk and heat again (do not boil). Pour sauce over drained cauliflower. Garnish with almonds and cheese. Serves 6 to 8.
Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
Butter a 2-quart Pyrex baking dish (7 1/2 x 12-inch). Place 6 slices buttered bread on bottom. Sprinkle with cleaned crabmeat. Add 6 more slices of buttered bread. Beat eggs and add to milk. Pour over bread and crabmeat. Add grated cheese. Cover with tinfoil and refrigerate overnight. Next day, bake in a 350° oven for 40 to 60 minutes.
Prepare pie crust mix, following label direction for one-crust pie. Line a 9-inch pie plate with pastry; flute edge, making a high rim to hold all the filling. Prick bottom and sides with fork to keep the pastry flat while baking. Fit a piece of wax paper in bottom. Add a layer of rice or beans to weigh down. Bake in hot oven at 400° for 5 minutes. Remove paper and rice and let pastry brown about 6 to 8 minutes longer. Remove to wire rack.
Combine water and oleo and bring to boil. Add flour. Stir until mixed and leaves sides of pan. Add eggs, one at a time, beating well after each egg. Drop into soup by spoonfuls which is boiling. Cook until they puff up. (Do not overboil.)
Mix ingredients and place in well-greased Dutch oven. Bake 1 hour and 20 minutes at 400°. Serve with green salad and French bread.
Grind tomatoes, onions and cabbage separately. Squeeze and discard juice from vegetables. (Use cloth bag or cheesecloth.) As you grind peppers, add garlic gradually to grinder. Mix all ingredients together and boil for full 30 minutes.
Beat eggs until fluffy; add sugar, vanilla and oil. Blend well. Stir in zucchini. Sift together the flour, baking powder, salt, soda and cinnamon. Blend with first mixture. Fold in nuts. Turn into 2 loaf pans or a Bundt pan. Bake 1 hour in 350° oven.
Slice cookie dough and place on foil pizza pan. Smash down to form a crust and bake as directed. After crust cools, spread with softened cream cheese mixed with sugar. Layer fruit cocktail, bananas and cherry pie filling. Makes 8 to 16 slices. Refrigerate 1 hour before serving.
Mix until crumbly and press in a 13 x 9-inch pan the 1/2 cup butter and cake mix. Beat 5 minutes the eggs, cream cheese and 1 box powdered sugar (minus 1/4 cup) and pour on top of cake mix. Sprinkle with 1/4 cup powdered sugar and nuts. Bake at 350° for 35 minutes. Let cool and slice.
Cook onion in 2 tablespoons melted butter over low heat until it softens. Do not brown. Combine onion, bread cubes and seasonings. Add remaining butter and enough broth to moisten. Toss to mix. Makes 4 cups.
In a mixing bowl, cream peanut butter, butter and sugar until smooth. Add crumbs; mix well. Shape teaspoonfuls of dough into 1 1/4-inch oval. Place on a waxed paper lined baking sheet. Place chocolate in a small microwave bowl. Microwave on High for 1 minute or until melted. Transfer melted chocolate to a resealable plastic bag. Cut a small hole in corner of bag. Pipe three strips on each bee. Insert two almonds into each bee for wings. Use a toothpick to poke holes for eyes. Store in refrigerator. Yield: 4 dozen.
Place water, butter and salt in medium saucepan. Bring to a boil. Remove from heat. Stir in flour. Beat until mixture leaves sides of pan. Cool 1 minute. Add eggs, one at a time until mixture is smooth and glossy. Use pastry bag or cookie shooter and make 1 to 1 1/2-inch mounds, 2 inches apart on greased cookie sheet. Bake 15 minutes at 450°. Reduce heat to 350° and continue to bake for 30 minutes or until puffs are golden brown with dry rigid sides. Make slit in the side of each puff with a small knife. Cool. Fill with pudding, whipped cream or whatever you desire.
Separate crescent rolls into triangles. Layer 1 slice ham, cheese and turkey. Roll the crescent rolls as normal. Bake at 350° until light brown.
Mix 1 cup milk and cocoa in saucepan. Cook on low until cocoa is dissolved. Add sugar and stir until dissolved. Remove from heat. Stir in evaporated milk and vanilla. Pour into container of 4-quart freezer and finish filling with milk, 2 to 3-inches from top of container. Freeze according to manufacturer's directions.
Sift together into large mixing bowl the flour, sugar, baking powder, soda, cinnamon and salt. Add oil, eggs, carrot, pineapple (with syrup) and vanilla. Mix until moistened; beat 2 minutes at medium speed on electric mixer. Bake in greased and lightly floured 9 x 9 x 2-inch pan in 350° oven about 35 minutes or until done. Cool 10 minutes. Remove from pan. Cool. Frost with a cream cheese frosting.
Sift dry ingredients together and cut in shortening. Dissolve yeast in warm water and add to buttermilk. Add milk to dry ingredients and mix well. Turn out and cut out. Freeze on baking sheet and store in freezer bags. When ready to use, place biscuits in oven when you turn oven on (400°). Do not preheat oven!
Peel, wash and thinly slice onions. Saute in butter and oil over low heat, uncovered. Sprinkle with salt. Cook for 20 or 30 minutes, stirring occasionally (until golden brown). Sprinkle and stir in flour and allow to cook slowly for 2 or 3 minutes while stirring. Add the onion mixture to beef and chicken broth. Simmer partially uncovered for 30 to 40 minutes. While soup is cooking prepare bread.
Mix all ingredients thoroughly. Store in airtight container. For 1 serving, mix 1/4 cup mix with 3/4 cup boiling water. Stir to dissolve. Top with marshmallows or whipped cream. Can adjust amount of mix to taste.
Combine sauerkraut, beans, pimiento, onion and celery in a large bowl and set aside.
Cook macaroni according to package directions. Meanwhile, brown sausage in a skillet; drain, reserving 1 tablespoon drippings. Add tomatoes and sauerkraut to pork and cook for 2 minutes. Drain macaroni; stir into skillet along with cheese.
Stir all together and put in graham cracker crust. Refrigerate. Makes two 8-inch pies (heaping). So easy!
Line 9-inch pie pan with one crust; set aside. Reserve second crust. In medium bowl, combine remaining ingredients; mix well. Pour tuna mixture into pie shell; top with second crust. Crimp edges to seal. Cut slits in top crust to vent. Bake in a 375° oven for 45 to 50 minutes or until golden brown. Makes 6 servings.
Add potatoes, onion and salt to the boiling water. Cook for 10 minutes. Add the rest of the ingredients. Add a dash of pepper and 2 tablespoons bacon drippings. Bring to a boil and serve. Serves 4.
Put rice in a casserole dish, uncooked. Heat soup, water and margarine. When heated, pour over rice and stir. Bake in a 350° oven for 1 1/2 to 2 hours.
Bring pie filling, sugar, Jello and water to a boil; let cool. Pour in pan and let chill until set. Mix together Cool Whip, cream cheese and powdered sugar. Spread on top of Jello mixture. Sprinkle with nuts.
Pour the cherries into crust; spread with whipped cream and sprinkle nuts over top. Chill about 2 hours.