HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure oatmeal; then put small amounts in blender or food processor. Mix until powdered; combine with flour and set aside. Cream together butter, sugar and brown sugar. Add eggs and vanilla. Set this mixture aside. Add salt, baking powder and baking soda to flour/oatmeal mixture.
Cook scrambled eggs in 1 tablespoon of oil; set aside. Put remaining 2 tablespoons of oil into very hot skillet or wok and heat. Fry onion and garlic until golden brown. Add ham; stir continuously and cook until ham is heated through. Add eggs. Stir well. Add rice, soy sauce, salt and pepper. Cook until rice is heated. Serve hot.
Beat the eggs. Add broccoli, cheeses, onion, salt, Tabasco and margarine. Mix well. Add corn muffin mix and stir well. Pour into a 9 x 13-inch greased cake pan. Bake at 350° for 25 minutes or until brown.
Toss squash, soup, salt and crackers until blended. Pour into buttered baking dish; dot with butter. Extra crumbs may be added on top. Bake in moderate oven for 30 minutes.
In large skillet, melt butter over medium heat. Add ham and brown on both sides. Remove to serving platter; cover and keep warm. In same skillet, add all the remaining ingredients. Cook over low heat, stirring constantly, until sugar dissolves and mixture bubbles and thickens. Remove skillet from heat and spoon glaze over ham. Serves 2; approximately 405 calories per serving.
Combine bananas, pineapple, oranges, and fruit cocktail. Stir in peach pie filling. Refrigerate for 1 hour. Dip and serve chilled.
Mix first 7 ingredients together and spread evenly on tortillas. Place pepperoni on top. Roll tortillas tight and wrap with Saran Wrap overnight or for 4 to 6 hours. Cut and serve.
Cut tortillas into bite sized pieces. Saute onion lightly. Add chicken, soup, sour cream, salt, pepper, cumin, coriander and jalapenos.
Put cream cheese in a large microwave-safe bowl. Microwave for 1 minute or until softened. Stir in yogurt and brown sugar. Mix well. Microwave 3 minutes. Stir well after cooking. Pour into pie shell. Refrigerate until firm.
Brown turkey with onion. Add to tomatoes and beans. Add chili powder, jalapenos, salt and pepper. Cook overnight in crock-pot on low.
Cook chicken and debone; set aside. Cook pasta in chicken liquid; drain. Saute onion and bell pepper in small amount of butter or oil. Add Ro-Tel tomatoes and cheese to onions and bell pepper. Cook until cheese is melted and mix with chicken and pasta. Bake at 350° for about 30 minutes, until bubbly.
Combine first 3 ingredients. Press into pie pan. Bake 10 minutes at 300°. Heat and melt marshmallows and milk. Whip the cream and add to marshmallows, then add grated chocolate. Pour into pie crust. Refrigerate.
Boil water. Add flounder fillets and boil until they flake (approximately 3 minutes). Don't overcook. This is a good substitute for lobster. Serve with lemon butter to dip.
Layer in ungreased 9 x 12 x 2-inch dish the cherry pie filling, crushed pineapple and yellow cake mix. Melt margarine and pour over. Add nuts and/or coconut. Bake at 350° for 1 hour.
Mix vinegar and sugar in pan and bring to a boil. Remove from heat and let cool. Pour cool mixture over other ingredients and chill. Will keep 7 days or more.
Cream the margarine and sugar together. Continue creaming while adding eggs. Sift flour, soda, salt and baking powder. Mix by hand (not mixer). Alternate with milk to creamy mixture. Add vanilla and lemon extract. Refrigerate overnight. Roll on floured surface (small amount of dough at a time). Cut in a circle. Put 1/2 teaspoon of filling and top with another circle. Crimp with fork. Bake at 350° for 12 to 15 minutes.
Sift and measure flour. Resift and combine with all other dry ingredients, sugar, salt and baking soda, in medium bowl or wide mouth pitcher. In second bowl, beat eggs enough to blend yolks and whites. Add buttermilk; mix with whisk. Pour liquid ingredients slowly into dry ingredients, blending with whisk (do not overblend; a few lumps are okay). Add melted butter; mix. Check batter. If too thin, add small amount of flour; if too thick, add more buttermilk. Batter should be slightly thick, like heavy cream. Let batter rest while you heat griddle. Cook on hot, lightly buttered or greased griddle or iron skillet. Add blueberries to each pancake as you cook on griddle. Add as many as you wish, then turn pancake to finish. Serve with real maple syrup for a truly American taste treat.
Mix beaten egg, onion soup mix, bread crumbs, salt, pepper and hamburger to mixture. Shape into patties and slowly cook until doneness desired. Add sliced onion on top of hamburger about 5 minutes until done. Remove patties from pan. With drippings, add mixture of flour and remaining onion soup mix. Stir until slightly brown. Add 1 cup water or more if needed. Turn on low heat; add patties back into gravy. Cover and simmer about 10 minutes. Serve with mashed potatoes or rice.
In basket of percolator put brown sugar, cinnamon sticks and whole cloves. Pour juices in 22 or 30-cup percolator and perk.
Cook chicken. Remove from bones; dice when cool. Melt butter in pan; stir in flour, soup, broth and milk. Cook over low heat. Stir until mixture thickens. Place chicken, mixed vegetables and peas in large, deep casserole dish. Add sauce, black pepper and salt. Mix well. Cover with pastry. Bake at 350° until crust is golden brown.
Combine all ingredients and turn into buttered casserole. Bake in a 400° oven for 15 minutes or until very hot. Serves 4 to 6.
Combine washed broccoli, green onions, raisins and toasted pecan pieces in bowl. In a separate bowl mix mayo, sugar and vinegar. Pour mayo mixture over brocooli mixture. Toss gently. Add mandarin oranges last and toss gently.
Melt butter; add onion and brown. Stir in flour and salt. Gradually add milk and cook until thickened, stirring as it cooks. Add catsup and shrimp. Heat until hot. Serve immediately over hot rice.
In skillet put 2 slices of bacon and one medium size chopped onion. Place shredded cabbage over the bacon and onion and cover. Cook over medium heat about 15 minutes and then add 1 large can crushed tomatoes. Cook until done.
Grate potatoes and onions in Cuisinart or with a hand grater. Add remaining ingredients. Blend well. Heat cooking oil in large skillet. Drop mixture by spoonfuls onto skillet and cook until golden brown, approximately 4 minutes per side. Serve with sour cream or applesauce. Makes 12 latkes.
Cream together sugar and butter. Add eggs and flour. Mix well. Pour into Bundt pan. Bake 50 to 60 minutes at 350°.
Stir macaroni into 6 cups boiling water with 1 teaspoon salt added. Boil rapidly about 10 minutes until macaroni is tender. Drain macaroni. Add butter or margarine, milk and contents of cheese package. Stir until smooth and creamy over very low heat.
Spray casserole dish with cooking spray. In large bowl, combine brown sugar, cinnamon, grated lemon rind and lemon juice. Mix well. Add peaches and toss. Transfer to baking dish.
In a bowl, combine the corn meal, salt, hot water and shortening. Add enough cold water to make the batter pour easily. Grease a griddle or heavy skillet and set it over moderate heat. Pour about 2 teaspoons of batter on griddle or in skillet for each hoecake. After 3 to 5 minutes, or when the top begins to bubble, flip the hoecake with a spatula. Cook until the bottom turns a light brown. Eat immediately.
Saute onion in saucepan with 1 stick of margarine. Combine with rice, broth and consomme and place in deep casserole dish. Bake at 350° for 45 minutes.
Drain all vegetables and mix all. Dressing: 3/4 cup vegetable oil 2 cups sugar, 2 cup vinegar (white).
Mix ingredients and form bite-size balls (about 3/4-inch). Bake for 15 minutes in 350° oven. Do not brown. Balls can be stored in freezer before baking.
Combine everything and mix for 1 minute. Pour into shell and chill 3 hours.
Combine eggs and sugar; mix well. Add meal and flour. Stir well. Add milk, lemon juice and melted butter. Pour in unbaked pie shell. Bake in 375° oven 40 to 45 minutes.
Beat eggs; add milk. Stir into sifted flour and salt. Grease 2 pie pans or bake in pan with meat at 400° for 30 minutes. Remove and cut into serving pieces. Serve with beef roast and gravy. Also very good with milk and sugar as a dessert.
Bring pineapple and juice to a boil. Remove from heat; stir in package of jello. Cool to room temperature. Stir in buttermilk. Fold in whipped topping and nuts. Chill until set.
Place vegetables in the chicken broth and cook for about 20 minutes. Add chicken and simmer about 45 minutes. Be sure to add salt, pepper, paprika and Tabasco to vegetables before cooking.
Freeze cranberries, then chop in processor or blender. Transfer to large bowl and sprinkle with sugar. Refrigerate for 1 hour. Stir in pineapple and marshmallows. Return to refrigerator and chill for 2 hours. Fold in whipped cream. Refrigerate until ready to serve. Serves 20.
Boil broccoli until done; drain broccoli, then add the rest of the ingredients and mix well. Bake in a casserole dish at 350° for 30 minutes.
Pour soups and sour cream over thawed hash browns, salt and pepper to taste. Top with Cheddar cheese. Bake in 9 x 13-inch pan at 325° for 1 1/2 hour, covered. Bake 20 minutes uncovered to brown.
Sift flour and measure; add baking powder and salt and sift again. Cream butter thoroughly; add sugars gradually and cream well. Add eggs, nuts and vanilla. Add flour gradually. Shape into roll 1 1/2 inches in diameter. Let stand in the box overnight or until hard enough to slice. Bake in hot oven.
Cream the shortening and sugar. Add eggs, one at a time, beating well. Sift flour; measure and add soda, salt and baking powder. Add buttermilk and dry ingredients alternately. Add vanilla. Bake in well-greased Bundt cake pan for 1 hour or until done at 325°.
Sift dry ingredients together; add remaining ingredients and mix thoroughly. Spoon batter into muffin cups, filling each cup 2/3 full. Bake at 375° for 25 minutes.
Mix sugar, flour and corn meal. Add eggs, milk and margarine. Add vanilla and vinegar; stir until smooth. Pour into prepared unbaked pie crust. Sprinkle with nutmeg and cinnamon. Bake for 10 minutes at 450°, then 20 minutes at 350°. Best when served slightly warm or at room temperature.
In a medium saucepan, melt butter. Stir in maple syrup; cool slightly. Beat in egg. Combine flour, baking powder and salt; stir into syrup mixture. Add nuts. Pour into greased 9 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Cool.
Melt butter in round glass pie plate for about 45 seconds on High. Stir in topping and nuts. Push mixture out of center and set a glass or custard cup, right side up, in center. Combine biscuit mix and milk. Drop by spoonful onto the caramel mixture. Mix 2 teaspoons sugar and 1/8 teaspoon cinnamon together and sprinkle on top. Bake, uncovered, on High for 4 1/2 to 5 minutes, or until no longer doughy. Let stand 5 minutes. Invert onto plate. Serve while warm.
Mix well, but do not beat. Bake at 325° for 1 hour and 20 minutes in greased and floured tube pan.
Saute green pepper, onion and mushrooms in the oil; stir in	flour and salt. Add milk and mushroom liquid, stirring constantly; cook until thickened. Add meatless fried chicken and pimento; stir briefly. Cook spaghetti according to directions on package; drain. Combine with above mixture; put into baking dish	coated with vegetable release coating. Bake at 300° for 20 to 30 minutes. Per serving: 203 calories, 10.9 grams protein and 9.5 grams fat.
Drain peaches reserving 1/3 cup syrup. Combine sugar, flour, nutmeg and dash of salt. Add syrup. Cook stirring until thick and bubbly. Add butter, lemon juice and extract, then peaches. Line a 9-inch pie plate with pastry. Fill. Adjust top crust, cutting slits for steam. Top with 1/2 teaspoon sugar, 1/4 teaspoon cinnamon and dabs of butter; seal. Bake at 400° for 40 to 45 minutes.
Cook rigatoni according to package directions. Drain. In a large skillet melt butter over medium heat. Add chicken and brown until almost done. Add beans.
Work uncooked sausage into biscuit mix. Add grated cheese and mix well. Roll into balls. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes. Makes approximately 100 balls. Freezes well.
Scramble eggs over a campfire; season to taste. Warm burritos in foil over fire (or in microwave if you have electricity). Cook or precook bacon, sausage, or ham slices ahead. Place eggs, meat, into middle of burrito. Add cheese. Add salsa to taste. Fold burrito.	Serve with fruit and juice.
Mix and stir all ingredients (except sherbet) until sugar dissolves. Spoon sherbet into punch and stir lightly. Serve cold.
Combine pudding mix, sugar and milk in 2 quart saucepan. Cook; stir until boils. Cook to full rolling boil for 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Beat on high for 3-4 minutes or until it holds its shape. Add nuts. Drop on buttered cookie sheet. Store in cool place.
Mix all ingredients for filling, adding pecans last. Bake at 400° for 15 minutes; reduce heat to 300° and bake 30 to 35 minutes.
Brown and drain ground meat. Saute onion, bell pepper and tomatoes. Add beans, water and ground meat. Season to taste. Simmer 15 to 20 minutes. Serve over cooked rice. Feeds 6 hungry Firefighters.
Cut chicken into bite size pieces. Prepare rice by box directions. Combine all ingredients. Pour into a 9 x 13-inch baking dish, sprayed with Pam. Bake at 325° for 35 minutes. You can add a little onion or Cheddar cheese.
Drop cabbage into boiling water. Let stand until soft enough to separate leaves. Drain and cool to handle. Cut out stem and remove leaves. Combine beef, rice, eggs, onion and salt. Put about a tablespoon of mixture in center of each cabbage leaf. Roll leaf around meat and close up ends. Can use toothpicks to hold together. Place rolls together in a large pan. Combine vinegar, sugar, tomato sauce and enough water to cover the cabbage rolls. Cover and simmer for 1 hour.
Grease your DEEP cooking dish and add some flour to coat the grease. Discard all leftover flour. Cover bottom and sides with pie crust. Add a couple layers of tater slices, layer of butter and cover with brown sugar, then a light dusting of cinnamon, nutmeg and ginger. Cut 1 pie crust into strips and add a few to the top of that layer. Continue layers until the dish is full (or you run out of taters). Cover final layer with last pie crust. Add thin slices of butter and light coat of brown sugar to top of crust.
Beat eggs at medium speed for 5 minutes. Add sugar and lemon juice, beat 30 seconds. Stir in pumpkin. Set aside. In large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Add pumpkin mixture, stirring until smooth. Spread into 2 greased and floured 17 x 11-inch cookie sheets (with sides). Sprinkle with nuts. Bake at 375° for 12 to 15 minutes or until toothpick comes out clean. Remove and cool in pan for 5 minutes. Invert onto tea towel, sprinkle with powdered sugar. Roll up lengthwise, rolling tea towel inside and around cake. Chill in refrigerator for 30 minutes.
Dissolve sugar in milk, cook over medium heat for 9 minutes, stirring constantly. Quickly add remaining ingredients. Beat until marshmallows are dissolved and quickly pour into well-buttered 8 or 9-inch pan.
In large bowl, blend honey and peanut butter. Gradually add milk, mixing well. Mix in fruit bits. Shape into one large log or 18 small logs. Wrap tightly. Store in refrigerator.
Put first four ingredients in blender and blend thoroughly! Pour into mixing bowl and add remaining ingredients. Stir well to mix. Pour into greased 8-inch square pan. Bake 25 to 30 minutes at 350°. Cool and cut into bars. Enjoy.
Beat egg whites in large bowl until stiff. Add sugar gradually and beat a little longer. Add peanut butter and stir in by hand. Spread mixture on crackers and place on cookie sheet. Bake at 350° for 10 minutes.
Combine the first 6 ingredients in a large mixing bowl. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with breadcrumbs and dot with butter. Bake, uncovered, at 350° for 30 minutes. Garnish with green chilies and pimento strips.
On top, put corn flakes mixed with 3/8 cup melted butter. Bake 3/4 to 1 1/4 hours at 350°. (Timing depends on how frozen the potatoes.) It's better to thaw them on paper towels first, but not if you are in a hurry.
Mix lemon juice and Eagle Brand milk until thick. Add other ingredients. Chill. Makes 1 large pie or two small ones.
Place breasts in shallow pan so breasts touch lightly; add seasoning. Blend soup with sherry until smooth and pour over chicken. Sprinkle generously with paprika. Bake, uncovered, at 300° for 2 hours or until very tender and brown. No basting necessary.
Mix ingredients together. Let rise 1 1/2 hours and then work out. Let rise another 1 1/2-2 hours. Spread dough into 3 greased pie pans. Arrange peach slices on top of dough and cover with melted butter and cinnamon. Let rise again then bake at 350 degrees about 25-30 minutes.
Cream 1/3 cup butter; add sugar and cream thoroughly. Add eggs. Mix and sift flour, baking powder and salt. Add to first mixture, alternating with milk. Add vanilla. Melt 2 tablespoons butter in an iron frying pan and add brown sugar, stirring until smooth. Spread with a layer of well drained crushed pineapple. Nuts can be added. Pour batter over this and bake 45 minutes in 375° oven. Turn over on a plate; cool. Spread with whipped cream and serve.
In a shallow bowl, combine all ingredients, except butter and chicken. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture. Place in a greased 15 x 10-inch baking pan. Bake, uncovered, at 400° for 15 to 20 minutes or until juices run clear. Yield: 8 servings.
Cook pasta according to directions on package. Drain. Pour warm pasta into mixing bowl. Add entire bottle of Zesty Italian dressing and Parmesan cheese. Mix to coat well. Add broccoli florets, tomatoes and sliced olives to pasta. Add entire bottle of Caesar Ranch dressing and mix thoroughly. Cover and refrigerate 3 to 4 hours. Before serving, you may want to add a little more dressing to moisten.
Combine all ingredients in a bowl. Pour into miniature cupcake tins and bake at 400° for 10 minutes.
Mix all ingredients except potato chips. Top with crushed potato chips and cover. Bake at 350° for 20 minutes.
Peel and cook carrots and potatoes separately. Save water they were cooked in. Melt margarine in a large pot. Cook onion and celery until clear. Add carrots and potatoes and enough water to cover vegetables. Simmer until soft. Add chicken stock that has been made with water from cooked vegetables. Add cream and keep heat low until hot. Add grated cheese and salt. Stir as cheese is melting. Cheese will thicken chowder. Serve when hot. Do not boil.
With electric mixer, combine eggs, sugars, vanilla, milk and butter; mix until well blended. Stir in oats, coconut and pecans; stir to mix well. Pour into unbaked pie shell. Bake in preheated 350° oven for 45 minutes or until pie is set and lightly browned. Serve with vanilla ice cream topped with caramel sauce, if desired. Makes 1 pie, 6 to 8 servings.
Dissolve gelatin with boiling water. Let partially set. Fold in the whipped cream and the strawberries. Tear 1/2 the cake into pieces and lay loosely in bottom of pan. Pour half of gelatin mixture over cake pieces. Repeat. Chill at least 4 hours. Keep in refrigerator.
Mix well. Let all marinate together so that flavors blend. Serve with favorite corn chips.
In oblong dish, break up cake into small pieces. Put in dish. Next put layer of pudding, then layer of berries. Top with Cool Whip. Refrigerate overnight.
First, bake a 9-inch pie crust. Second, make crumb mixture of powdered sugar and peanut butter. Put about 2/3 of this in cooked crust. Take 1 package coconut cream pie filling mix and pour into crust. Spread on meringue and sprinkle top with remaining crumb mixture and some coconut. Brown slightly.
Mix all ingredients except tortillas. Spread mixture on tortillas and roll into cylinders. Wrap in waxed paper and chill overnight. Slice and serve with salsa on the side.
With electric mixer at medium speed, beat cream cheese with ginger until thoroughly combined. Shape into cone. Wrap in foil and refrigerate. About 30 minutes before serving, press almonds, starting at top, into cone, overlapping rows to resemble pine cone.
Cook ground beef; drain. Boil noodles until tender. Grease pan with butter or margarine. Spread thin layer of sauce on bottom of pan, then put layer of noodles, layer of sauce, layer of Ricotta cheese, sprinkle layer of meat and sprinkle layer of Mozzarella and Cheddar cheese. Repeat process 3 times to make 3 layers of ingredients. Bake at 350° for 45 minutes to 1 hour in a 9 x 13-inch cake pan.
In iron skillet, make a roux with oil and flour. Cook over medium heat, stirring constantly until roux is dark brown color. Add 1 cup of cold water to stop cooking process. Transfer to large gumbo pot. Add water and remaining ingredients. Boil 2 hours or until meat is tender and gumbo has thickened. Serve over hot rice in bowls.
Steam veggies to desired crispness. Add onions and mushrooms. Mix and heat soups in a separate pan with 1 can water. Use soup can for measure. Pour soup mixture over veggies. Bake at 375° for about 30 to 40 minutes. Turn off oven and add shredded cheese.
Melt butter in skillet. Saute onion until tender. Remove from skillet. Add meat and saute until it changes colors. Add onion, vegetables and soup. Pour into buttered casserole dish. Crumble bread on top and bake at 350° for 30 minutes or until done. Sprinkle cheese on top and let melt.
Put frozen vegetables in 8 x 8-inch casserole. Put 1/4-inch thickness of Cheddar cheese on top of vegetables. On top of Cheddar cheese, put 1/4-inch thickness of crushed Ritz crackers. Pour 1 stick of melted margarine over crackers. Bake, covered, for 30 minutes and, uncovered, for 30 minutes.
Mix all fruit together, then add pudding. Let set overnight, then the next morning, add bananas.
In a bowl, thoroughly blend ham, raisins, onion, mayonnaise and curry. Mold into a ball on serving plate; chill. Mix milk with softened cream cheese. Frost chilled ham ball. Sprinkle with chopped parsley. Serve with crackers.
Wash and stem mushrooms. Dry on paper towel. Squeeze all ingredients together. Stuff mushrooms. Bake in preheated oven at 350° for 45 minutes or until done.
Dissolve gelatin. Add cheese, pineapple and mayonnaise. Add Eagle Brand condensed milk. Let set until firm.
Saute onion and green pepper in margarine until tender. Add cheese spread, cooked rice, broccoli and cream of mushroom soup. Stir until cheese is melted. Pour into an 8 x 8-inch buttered baking dish. Bake at 350° until heated through. Garnish with red bell pepper. Serves 6.
Chop cabbage, pepper, onions and pimentos. Heat vinegar, sugar, salt, turmeric and mustard seed in a pan. Bring to a boil for 6 minutes. Let cool, pour over cabbage, pepper, onions and pimentos. Put in refrigerator. Slaw will keep 6 weeks.
Place meat in bottom of casserole. Put green beans over meat. Cover with tomato soup and bake 1 hour at 350°. Next drop mashed potatoes (hot) on top by teaspoon and place under broiler 1 minute to brown a little.
Drain 1 can crushed pineapple. Dissolve jello in boiling water and chill until slightly thickened. Fold in yogurt, crushed pineapple and apples. Pour into mold (if desired) and chill until firm. Serves 8 - 10.
Cook sausage slowly in pot until all oil is out. Pour oil off. Add stewed tomatoes, sauce, bell peppers and onions. Add to sausage. Simmer 15 to 20 minutes. Prepare spaghetti and serve sausage dish over spaghetti.
Grease a cookie sheet. Stir together flour, soda, cream of tartar and salt. Beat margarine for 30 seconds; add 2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture; beat until well blended. Form dough into 1-inch balls. Roll in a mixture of sugar and cinnamon. Place balls 2 inches apart on cookie sheets; flatten slightly with the bottom of a drinking glass. Bake at 375° for 8 minutes or until lightly brown. Makes 5 dozen.