HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make oat flour, process 2 1/2 cups uncooked oats in covered blender 30 seconds. Scrape down and repeat. Makes approximately 1 3/4 cups oat flour.
Cream shortening and sugar. Add eggs and vanilla and beat well. Alternately add milk and flour mixture. Spread in 10 or 12-inch pan. Bake for 20 to 30 minutes in 350° oven.
Blend shortening and sugar until fluffy. Add eggs, one at a time. Alternate cake flour and liquids until well blended. Last fold in chopped cherries. Bake at 300° for 1 1/2 hours in a tube pan.
Cook all ingredients until mixed good (30 minutes). Put in casserole dish and sprinkle cheese on top. Bake at 375° for 30 to 45 minutes.
Melt butter in 2 1/2-quart baking dish. Set aside. Combine flour, sugar and baking powder. Add milk and stir until blended. Pour batter over butter in baking dish. Do not stir. Pour in fruit; sprinkle sugar over top. Bake at 350° for 45 to 55 minutes.
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook for 2 or 3 minutes. Add vanilla and sweetener. Spread on small foil pan or plate. Chill. Cut into 8 pieces.
Melt shortening in saucepan. Remove from heat and add flour and salt. Stir in milk slowly. Bring to a boil, stirring constantly. Boil 1 minute. Stir in brown sugar. Remove from heat, stir in powdered sugar. Let cool and blend in vanilla and chopped nuts. This is very good on angel food cake.
Cream oleo and sugars, adding eggs and mix well. Add vanilla. Sift flour and soda, using 1 cup of the mixture to coat the fruit and nuts. Add remaining flour to the sugar mixture and mix well. Chill dough so it will handle easily. Then divide into 4 equal portions and shape into rolls. Wrap in waxed paper and foil. Freeze until ready to bake. Cut into thin slices and bake at 350° for 8 to 10 minutes until golden brown. If they are sliced too thick, they will not be crisp, but like a cake.
Place ingredients in baking dish. Combine 3 rounded shredded wheat biscuits, crumbled, and 3 tablespoons of melted butter or margarine; sprinkle over green bean base. Bake in preheated 375° oven about 25 minutes. Makes 6 servings.
Mix all ingredients together. Press into buttered baking dish, keeping dry crumbs close to the top, so that no zucchini is exposed. Save a little of the dressing mix to sprinkle on top. Bake at 350° for 1 hour.
Mix together. Store in dry container. Stir in 1 heaping teaspoonful per cup hot water or more to taste.
Grind cranberries. Add sugar to taste and let stand overnight in refrigerator. Drain pineapple and add other ingredients. Mix well and serve.
Blend shortening and sugar; beat in vanilla and eggs. Sift remaining dry ingredients; mix well. Stir in M&M candies and drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 6 dozen 2 1/2-inch cookies.
Spray a large, heavy skillet with Pam. Saute garlic and onion until transparent. Add celery and cook for 1 minute. Add rice and chicken broth. Bring to a boil, cover and cook for 10 minutes. Add beans, red pepper and meat, if using. Cover tightly and simmer until all liquid is absorbed. Right before serving, stir in 1 cup of chopped, fresh tomatoes. Serves 6 to 8.
Brown hamburger meat and onion; drain. Mix soups, enchilada sauce, green chilies and milk; bring to a boil. Crunch chips and place in a greased casserole dish. Pour meat over chips, then pour soup mixture over the top of all the meat. Cover with grated cheese. Bake at 350° until cheese melts.
Cook potatoes (peeling on) until just tender. Peel and grate potatoes coarsely. Add butter, soup, sour cream, salt, pepper, onions and 1 1/2 cups cheese. Mix well. Bake in buttered casserole, uncovered, at 350° for 30 minutes. Place remaining cheese on top and bake 15 minutes more.
Sprinkle peppers in well-greased 8 x 8-inch square pan. Cover with grated cheese. Pour beaten eggs over and do not stir! Bake at 350° for 30 minutes or until set. Cool at least 30 minutes.
Take 1 cup of faith and spread generously through each lovely day God has given you. Add one package of hope for every good deed. Thank God for giving you grace that you need. Take 2 cups of charity; sift all around to your friends, neighbors, anyone you've found. Bake for a lifetime and ice it with love. You have the recipe for Heaven above.
Wash cucumbers and pack in a 1/2 gallon jar. Add the remaining ingredients. Finish filling jar with cold water and seal jar tight. Let stand 2 weeks. They can stand for a year. When ready to use, drain and wash cucumbers and slice or chunk. Cover with 3 or 4 cups sugar. Let stand until sugar makes a syrup. Put in jar and keep in icebox. Very good.
Cook ham in butter until lightly browned. Add onions, garlic and peppers. Cook until soft. Add tomatoes and seasonings. Simmer to desired thickness. Ladle into 6 clean hot pint Mason jars, leaving 1 inch headspace. Remove air bubbles; adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes.
Pour enough enchilada sauce into a 13 x 9-inch casserole dish to coat the bottom. Slice tortillas into wide strips. Place half of the strips to cover bottom of dish. Add beans to cover tortillas. Add chicken over beans. Pour 1/2 of the enchilada sauce over the chicken. Cover chicken with remaining tortilla strips. Pour remaining enchilada sauce over the strips. Sprinkle with cheese. Bake at 350° for 30 minutes. Serve with sour cream, salsa, cilantro and onions.
Cook beaten egg in the butter in a 10-inch skillet until set. Add onion and rice. Cook over medium heat, stirring occasionally, for 4 to 5 minutes. Add carrots, broccoli and chicken. Stir until combined. Add water and soy sauce. Stir until rice is browned. Serve.
Cream first 3 ingredients together until light and fluffy. Add egg and oil and mix well. Add oats, corn flakes, coconut, pecans and vanilla and mix well. Sift flour, soda and salt and add to other mixture. Mix well. Mix all together well and shape into balls the size of a walnut. Place on lightly greased cookie sheet. Dip a fork into melted butter and then into sugar to flatten balls. This is important because it makes the top of cookies crispy. Bake 12 minutes at 325°. Leave on cookie sheet to cool slightly before removing. Yield: 5 dozen.
Sift dry ingredients into a mixing bowl; add liquid ingredients and mix until smooth. Bake at 350° for 30 to 40 minutes in a 13 x 9-inch pan. Also great for cupcakes.
Pulse fresh cranberries in a food processor or blender until minced. Transfer minced cranberries to a small bowl. Pulse orange and next 4 ingredients in food processor 3 to 5 times or until mixture is finely chopped. Stir into cranberries; cover and chill if desired. Garnish if desired.
Bake cake according to directions. Cool and split layers crosswise. Mix sour cream, powdered sugar and coconut. Mix well (reserve 1 1/2 cups). Spread in between layers and stack. Add 2 cups Cool Whip to reserved portion and mix well. Spread on top and sides of cake. Put in refrigerator for 48 hours, covered.
Cut bacon in small pieces and cook until crisp. Add sliced onion and cook until tender. Drain bacon grease. Add tomatoes, salt and pepper. Bring to a boil. Turn heat to simmer and cook about 10 minutes.
In a skillet, cook sausage until browned; drain fat. In a saucepan, melt 1/4 cup butter; stir in flour and salt. Add milk, all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in cooked sausage, sliced eggs and drained corn. Pour mixture into a 1 1/2-quart casserole dish. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, uncovered, in a 350° oven for 30 minutes or until heated through. Serves 6 or 8.
Layer broken chips in bottom of 2-quart oblong casserole. Brown meat with minced onions. Drain off grease. Mix in tomatoes and soup. Put in casserole over chips. Top with grated cheese and more broken taco chips. Bake at 350° for 20 to 30 minutes, until hot and bubbly and cheese has melted.
Place roast in center of large sheet of aluminum foil. Cut slits in roast and push cuts of garlic in cuts. Pour can of soup over roast. Pour Worcestershire sauce over soup. Sprinkle on the dry onion soup mix. Pull foil up and seal tightly across top and ends. Leave space above and around roast for expansion. Place in cake pan and roast in 200° oven for 10 hours. This recipe can be done in slow cooker.
Mix together oleo and sugar; add vanilla and blend well. Add flour and then pecans until well mixed. Roll into balls about 1-inch in diameter. Place on ungreased cookie sheet and bake at 275° to 300° for 40 to 45 minutes. Roll in powdered sugar while hot. Roll in powdered sugar again when cool.
In large pot put thin sliced sausage, sliced potatoes and onions. Cover with at least 1 inch water and paprika. Salt to taste. While this is cooking, make dumplings.
Put mashed potatoes (slightly dry) in buttered baking dish. Top with whipped cream. Sprinkle with cheese and bake at 350° until cheese is melted and top is lightly browned. Serves 8.
In bowl, put lettuce as first layer, followed by the layer of onion, bell pepper, peas and cheese. Do not stir. Seal with mayonnaise. Sprinkle sugar on top, then sprinkle with crumbled bacon. Cover and refrigerate for 24 hours.
Heat oven to 400°. Mix thoroughly butter, sugar and vinegar. Blend in remaining ingredients.(If dough is too dry to handle easily, work in milk or cream, 1 tsp. at a time.) Roll dough 1/8-inch thick on lightly floured cloth covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6-8 minutes. Cool slightly before removing from sheet. If desired, decorate with icing.
Brown meat; drain well, then add next 6 ingredients. Simmer, uncovered, until thick, 45 minutes to 1 hour, stirring occasionally. Cook noodles in boiling salted water until tender; rinse in cold water. Combine cottage cheese with next 4 ingredients. Place half the noodles in 13 x 9-inch baking dish. Spread half the cottage cheese mixture over; add half meat mixture. Repeat layers. Bake in moderate oven at 375° for 30 minutes. Let stand 10 to 15 minutes.
Beat yolks and brown sugar and oil until smooth. Add pumpkin and blend. Add dry ingredients. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 12 minutes. Cool.
Mix water, 1 1/2 c. sugar and vinegar in saucepan. Boil until mixture spins a thread. Beat egg whites until stiff. Add 4 tablespoons sugar and cooked syrup while beating. Add 4 tablespoons 4x sugar. Add vanilla and beat until stiff.
Mix all together except pie shells. Put in pie shell and chill. Makes 2 pies.
Place raisins in a bowl along with the butter and soda. Pour boiling water over all; stir. Let set overnight. Add eggs, cinnamon, salt, sugar, vanilla and flour. (Add nuts.) Fill three greased and floured coffee cans (1 pound size) half full. Bake for 1 hour in a 325° oven. Cool and slice.
Brown ground beef in frying pan. Add green peppers, onion, salt and pepper. Fry until tender. Add tomato sauce and water. Stir well. Cook rice in salt water. Add to meat and sauce mixture. Place in well-greased casserole dish. Top with grated sharp or medium sharp cheese. Bake at 350° for 30 to 45 minutes.
In a small bowl, combine all ingredients. Blend well. Transfer to a jar. Close tightly. Keeps indefinitely in a cool, dry place.
Saute onion in fat. Add paprika and potatoes, sliced 1/8-inch thick. Add enough water to cover potatoes. Cook until tender. Simmer slowly; cover. Add salt and pepper. To sour cream, blend in flour. Add to potatoes. Bring to boil and it's done!
Soak gelatin in 1/2 cup applesauce. Bring to a boil rest of applesauce, sugar and salt. Add to gelatin mixture and boil 15 minutes. Remove from stove and add nuts and vanilla. Pour into buttered 8 x 8-inch pan and let set for 2 days in refrigerator. Cut in squares and roll in powdered sugar.
Mix all ingredients well. Bake in a greased pan for 30 to 40 minutes at 350°.
Mommy puts white stuff on it, then she bakes it in the oven and it looks like chicken with rice and vegetables.
Put ground meat in pan with onion and brown. Boil broccoli. When broccoli is tender, pour into a large bowl with ground meat. Add mushrooms and cream cheese. Pour into pie shells, uncooked. Cover top with grated cheese. Bake at 350° for 30 minutes.
Brown hamburger meat and onions. Add taco seasoning. Mix beans, lettuce, chopped tomatoes, and cheese. Mix real good, then add Fritos, crushed, and beans. Mix well. Then add the hamburger and Ranch dressing. Mix well. Then some in plate and add some salsa, cheese dip and sour cream. It is awesome.
Wash zucchini. Do not peel. Grate with coarse grater. Place grated zucchini in sieve and press out moisture. Combine eggs, flour, cheese, salt, chives, garlic and oregano. Mix with drained shredded zucchini. Heat shortening in skillet. Shortening should be about 1/4-inch deep. Pour large tablespoonful of batter onto griddle for each pancake. Fry first side until light brown, 1 or 2 minutes. Turn and fry on other side. Serve with sour cream or tomato sauce and grated Parmesan. Yields about 10 to 12 pancakes.
Mix together all but Oreos. Place 1/2 of crushed Oreos evenly in 13 x 9-inch ungreased pan. Pour chocolate mix evenly over cookies. Top with remaining Oreos. Chill 1hour.
Add sugar to eggs and add butter to milk. Mix all together including vanilla. Pour into a large bowl. Sprinkle with nutmeg. Pour bowl in pan of hot water to bake at 350° for 1 hour or until a knife comes out clean.
Brush 9 x 13-inch baking pan with 2 tablespoons soft butter. Cover bottom with brown sugar. Arrange pineapple and cherries on sugar mixture.
Combine ingredients and mix well. Pour into a greased loaf pan. Bake at 350° for 40 to 45 minutes.
Combine all ingredients. Mix well and marinate overnight in refrigerator. Keeps well for several days.
Grease muffin pans well. Sift flour with baking powder and salt; set aside. In a large bowl, cream the butter with sugar with electric mixer until soft and fluffy. Add eggs, one at a time, beating after each until well blended. With fork, mash 1/2 cup of blueberries and stir into mixture. Add rest of whole blueberries, mixing in gently. Fill pans about 3/4 full. Sprinkle each with sugar. Bake at 375° for 25 to 30 minutes or until lightly browned. Let cool in pans for 1/2 hour before removing. Yields 18 muffins in 2 1/2-inch pans or 12 muffins in 3-inch pans.
Cut chicken breasts in half and wrap bacon around each. Cover bottom of greased 8 x 12-inch baking dish with chipped beef. Arrange chicken on top.
Drain pineapple, reserving liquid. Spread pineapple in lightly greased 9 x 13 x 2-inch pan. Add pie filling and sprinkle dry cake mix over pie filling. Top with pecans. Combine melted margarine and pineapple juice. Drizzle over mixture in pan. Bake at 350° for 35 to 40 minutes. Cut in squares and top with whipped cream.
Cut pork across the grain into thin slices, then into strips. Combine 2 tablespoons each cornstarch and lite soy sauce with 1/2 of the garlic in small bowl; stir in pork. Let stand 30 minutes.
Heat oven to 475°. Sift dry ingredients together into bowl. Pour oil and milk into measuring cup, without stirring. Then pour all at once into flour, and stir until mixture cleans sides of bowl. Put into baking dish and bake.
Use electric mixer. Heat milk, then add sugar, salt and shortening, stirring until all is dissolved; cool to lukewarm. Put yeast in bowl with warm water to dissolve; add milk mixture to yeast mixture. Add eggs and 3 cups flour. Beat until smooth, then add rest of flour and knead well. Put in greased bowl and grease the top of the dough. Let rise about 1 hour, then knead well. Roll out and put in your baking sheets; let rise again at least another hour or longer. Bake at 400°.
Mix together. Pour into 9 x 13-inch greased pan. Bake at 350° for 30 to 35 minutes.
Brown and drain ground beef. Add taco seasoning and mix according to package directions. Add 1/2 cup picante sauce. Let all liquid cook out. Add onto pizza crust the meat and Mozzarella cheese. Bake at 425° until done. Cut into pieces as desired. Add lettuce, tomatoes and Cheddar cheese. Put back in oven long enough to slightly melt cheese. Serve with picante sauce.
Sift flour, soda and salt together. Cream butter and sugar. Beat in egg yolks, one at a time.	Stir in flavorings; beat in flour mixture alternately with sour cream. Fold in beaten egg whites.
Finely chop artichoke hearts; add to softened cream cheese. Blend; add 1 cup Parmesan and mayonnaise. Mix well with dash of garlic powder. Pour in pie plate and sprinkle with bread crumbs and dill weed. Bake at 350° for 25 minutes. Serve with Wheat Thins.
Pick pumpkin flowers early in the morning, before they start to close. Pick out center and wash thoroughly. Mix eggs and milk together. Dip flowers in egg mixture and then coat with cracker crumbs. Fry until golden brown.
Shred cabbage and add salt. Let stand 1 hour. Squeeze out juice and add carrot and green pepper. While cabbage is standing or you may make this ahead: Combine vinegar, water, sugar, celery seed and dry mustard. Bring to a boil and boil for 1 minute. Cool thoroughly and pour over cabbage mixture. Mix well. Place in containers and freeze. This may be refrozen and slaw still remains crisp.
Cut turkey into narrow strips. Combine 2 tablespoons each of cornstarch and soy sauce with sherry and garlic. Stir in turkey. Let stand 30 minutes, stirring occasionally. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup. Combine with remaining cornstarch and soy sauce. Set aside. Heat 2 tablespoons oil in a wok or large skillet over high heat. Add turkey and stir-fry 3 minutes or until tender. Remove. Heat remaining oil in same wok. Add onions, peppers and ginger. Stir-fry until tender-crisp. Stir in turkey, tomatoes, pineapple and soy sauce mixture. Cook and stir until sauce boils and thickens. Serve over rice. Yields 4 to 6 servings.
Put melted butter in last. Use 9-inch round pans. Bake at 350° for 20 to 25 minutes.
Mix together the ingredients and spread on top and bottom of chicken breasts. Marinate overnight. Take out chicken and roll in bread crumbs. Drizzle 1/2 cup melted butter over the chicken. Bake at 350° for 45 minutes. Drizzle more butter over the chicken and bake 15 minutes longer. This is good with brown rice.
Put egg and milk in cup; mix. Add to crust and mix. Roll out half of dough and put on large cookie sheet with sides. Put 2 handfuls of cornflake crumbs over dough.
Prepare grill with coals surrounding a drip pan for indirect heat. Brush chicken with oil and sprinkle with salt and pepper. Put on grill over drip pan. Roast until chicken is cooked through, about 1 hour 20 minutes. Makes 4 servings.
Preheat oven to 350°. Melt margarine in a large saucepan. Stir in flour until smooth. Add milk. Cook, stirring until hot and thickened. Remove from heat. Cool slightly. Stir in egg yolks, tuna, broccoli, cheese, onions and seasonings. Beat egg whites until stiff, but not dry in medium bowl with electric mixer at high speed. Fold tuna mixture into egg whites. Spoon into 6-cup casserole or souffle dish. Bake for 45 minutes or until golden brown and firm to touch. Yields 4 servings, 250 calories per serving.
Mix ingredients together and put in fresh bell peppers. Cook in heavy pot or Dutch oven. Cover peppers with tomato paste or sauce. Turn heat high until cooking, then turn heat down and let cook about 45 minutes or until done. Cook on top of stove.
Wash and drain butter beans, kidney beans and waxed beans. Mix all beans together. Slice onion and green pepper; add to mixture.
Layer chicken in 2-quart casserole. Cover with cooked broccoli; cut in pieces. Mix soup, mayonnaise, Durbec's, lemon juice, curry and pepper; cover chicken and broccoli. Refrigerate overnight. Cover with cucumber and almond. Cook 30 minutes at 350° until bubbly.
Beat butter at medium speed. Gradually add sugar, beating well. Add eggs, one at a time. Add flour to creamed mixture, alternating with milk and orange juice, beginning and ending with flour mixture, mixing well after each addition. Stir in orange rind and flavorings. Bake at 300° for 1 hour and 25 minutes.
Mix first 4 ingredients. Bake in three 8-inch cake pans at 350° for 25 to 30 minutes. Let cake cool. Frost with next 3 ingredients. The longer it sets the better it tastes. Keep in refrigerator.
Cut up chicken cutlets and coat with flour. Melt butter in a frying pan and saute chicken pieces for 10 minutes. Then add all other ingredients. Cook for 20 minutes. If you find gravy too thick, add water. If it's too watery, add flour.
Trim crust from bread. Spread each bread slice with butter; place bread, buttered side down, in an 11 x 7 x 2-inch baking dish. Top with cheeses; sprinkle with chiles. Combine eggs and remaining ingredients in a large bowl, mixing well. Pour over cheese. Cover and chill at least 4 hours. Uncover and bake in a 325° oven for 50 minutes to 1 hour, or until lightly browned. Let casserole stand 10 minutes before serving. Makes 6 servings.
Drain pickles of all juice, and then discard liquid. Slice the pickles. Pour sugar over pickles and add hot sauce. Add garlic. Stir and put into container with tight fitting lid. Stir once a day for seven days. Put pickles into jars.
In a 12-inch skillet over high heat, cook zucchini, peppers and onion until tender and lightly browned (10 minutes). Spoon 1/2 mix into a bowl and reserve. Into vegetables in skillet, stir tomatoes in puree, picante sauce, bouillon, cumin and oregano. Heat to boiling, stirring to break up tomatoes. Reduce heat to low, simmer, uncovered, 30 minutes, until slightly thickened.
Hard boil eggs. Peel. Melt butter in heavy saucepan. Add flour and seasoning. Stir until well blended. Slowly add milk, stirring constantly. Cook until smooth. Chop eggs and add to sauce. Serve on toast.
Mix by hand the cake mix, margarine and 1 egg. Press into a 9 x 13-inch pan. Then mix until smooth the cream cheese, confectioners sugar and 3 eggs. Pour over cake mix. Bake at 300° for 45 minutes.
Wipe mushrooms with damp paper towel. Twist off stems. Chop stems very fine and place in small mixing bowl with onion and butter. Saute, uncovered, 4 to 5 minutes. Combine mixture with bread crumbs, hot pepper sauce and sherry; mix well. Fill caps with stuffing and place in 8-inch baking dish. Brown in boiler.
Cook polenta according to package directions, salting according to taste. Pour polenta in buttered casserole dish. Spoon tomato sauce on top. Sprinkle with Mozzarella cheese and Parmesan. Sprinkle with olive oil or dot with margarine or butter. Bake at 350° until crusty and golden brown.
Prepare cake mix using water and eggs. Spread evenly in 9 x 13-inch Pyrex dish that has been greased and floured or sprayed good with Pam. Sift sugar and cocoa together. Sprinkle sugar, cocoa and nuts evenly over cake batter. Pour hot water over top. Bake at 350° for about 45 minutes. Delicious with Cool Whip, ice cream or plain.
Butter pan, layer onions, herbs and chicken. Sprinkle with salt, pepper and lemon. Roast 30 to 40 minutes in 350° oven (do not overcook).
Bake at 350° for 35 to 40 minutes on cookie sheet. Immediately remove from oven and spread 1 (7 ounce) jar or 2 cups Marshmallow Creme on cake.
Wash and core apples. Do not peel. Cut into bite sized pieces. Add undrained pineapple chunks. Peel and cut oranges and bananas into bite sized chunks. Add fresh or frozen strawberries and nuts. Mix well. Great for a large crowd. Refrigerate unused portion.
Mix avocado with 1 teaspoon lemon juice and garlic salt to taste. Set aside. In another bowl, mix mayonnaise, sour cream and taco seasoning. In a 9 x 13-inch dish, layer ingredients as follows: spread bean dip, then put avocado mix over dip. Next, put mayo mix and next cheese, green onions and olives. Layer again if enough.
Cube meat and set aside. Chop onion fine. Put in large Dutch oven with 2 tablespoons margarine. When onion is browned, add meat, salt, pepper and paprika. Let it all brown until juice comes from it. Then add 3 to 4 cups of water, plus bouillon cubes. Cover and simmer for 3 hours. Stir now and then.
Mix first four ingredients well. Boil until soft ball stage (236°). Cool. Add peanut butter. Beat and pour into buttered pan.
Mix first 3 ingredients and spread in a greased and floured 9 x 13-inch cake pan.