HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together egg, buttermilk and honey. Mix well together all dry ingredients. Combine all ingredients, including melted butter and mix well. Pour into a greased 8-inch pan. Bake for 20 minutes at 425°. You can also make muffins!
Sprinkle chopped tomatoes with salt; let stand for 1 hour. Drain. Cover tomatoes with boiling water; let stand for 5 minutes. Drain. Add grated rind and pulp of orange. Mix together the remaining ingredients; cook until mixture is thick. Pack into sterilized jars and seal. This is a delicious treat, and I know you will love it.
To Freeze: Dissolve sugar in water. Add juices. Peel and mash bananas. Put through food mill. Stir in juice. Ladle into wide top freezer containers, leaving 1-inch head space. Cover tightly and freeze.
Cook brownie mix as directed. Punch holes in hot brownies. Pour Kahlua on top and cool. Take 1/3 crumbled brownies and put in glass bowl. Add 1/3 pudding mix, 1/3 Cool Whip and 1/3 crumbled Heath bars. Layer 3 times. Refrigerate.
Add all ingredients to pan and simmer, uncovered, for 20 minutes, stirring constantly. Coat chopped, cooked pork roast with sauce and place on hamburger buns with lettuce, sliced onion and tomato slices. Ingredients may be doubled or cut in half, if more or less sauce is needed.
Combine first 5 ingredients and 1 cup cheese into a 9 x 13-inch cake pan or dish. Top with remaining cheese. Bake at 350° for 40 minutes. Serves 6.
Melt 1/2 stick margarine in casserole. Put 1 can peas in bottom, 1/2 of mushroom soup. Pour other can in casserole and put the other half on top. Cook until it bubbles and add onion. Brown onions.
Mix all dry ingredients together, then add pineapple, bananas, nuts, eggs, vanilla and oil. Then after mixed thoroughly, pour into 3 greased and floured cake pans. Bake for 25 minutes at 350°.
Peel and slice cucumbers; cover with salt water for 1 hour. Rinse and dry. Mix vinegar and mayonnaise; pour over cucumbers. Cover; refrigerate until ready to serve.
Saut onion with sausage and then combine with remaining ingredients. Bake for 1 hour in a 350° oven.
Use artichoke water and enough more water to cover shrimp to boil; add heavy seasoning of salt and lemon juice or crab boil. Retain water; drain shrimp. Boil pasta in shrimp water.
Cook squash and onions together; drain off water. Mix with eggs, cheese, salt, pepper and crackers. Bake at 350° for 20 minutes.
Brown and drain the hamburger. Add the remaining ingredients. Less noodles and more green peppers may be added. No salt since soup and noodles are salted. Place into a lightly greased medium casserole. Bake at 350° for 45 minutes.
Melt oleo in pie pan. Add flour and sugar. Mix and press over pie plate and up sides. Bake at 400° about 10 minutes or until golden brown.
Mix all ingredients together. Chill. Roll in pecans and keep chilled until ready to serve.
Cook vegetables according to directions on package. Drain and put in casserole dish. Slice cheese in thick slices and cover the top. Crush crackers and cover top. Melt margarine and pour over crackers. Bake in a 350° oven until bubbly.
Wrap each chicken breast in a strip of bacon. Place the package of chipped beef in the bottom of a baking dish. Lay wrapped chicken breasts on top of the chipped beef. Cover with a mixture of the soup and sour cream. Bake in a 325° oven until tender.
Combine all ingredients in a large mixing bowl; mix. Pour into 2 loaf pans. Bake at 350° for 50 to 60 minutes or until a fork, when poked in center, comes out clean. Cool at least 2 hours.
Cream together margarine and sugar. Beat in egg. Sift together dry ingredients. Stir in milk and vanilla. Combine all ingredients together and mix well. Drop by teaspoonfuls about 2 inches apart onto greased cookie sheet. Sprinkle with sugar and cinnamon. Bake 12 to 15 minutes in a 350° oven.
Steam or stir-fry broccoli. Make a sauce of water, vinegar, soy sauce, cornstarch, sugar and seasonings and add pineapple, chicken and broccoli. Heat and serve over chow mein noodles or cooked rice. Serves 8.
Cream margarine and sugar. Mix in eggs. Mix in syrup. Add flour, baking powder and salt; mix. Add vanilla and nuts. Put in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Yield: 3 dozen.
Mix all ingredients together in a large bowl. Chill in the refrigerator for 2 hours or overnight. Serve.
Combine sugar, water, syrup and salt in a saucepan. Bring quickly to a boil, stirring only until sugar is dissolved. Then boil until a little forms a very soft ball in cold water. Remove from fire and cool to lukewarm (110°) without stirring. Melt chocolate over boiling water; add butter. Add syrup gradually and mix well. Continue stirring until smooth and, if it gets too hard, place over boiling water and stir until of the right consistency to spread. Add vanilla after the syrup has been added.
Cut each eggplant into 2 equal parts; remove middle and chop up. Add onions, celery, oleo and garlic. Smother until done. Put buns and eggs into a bowl to soak. When buns are completely soaked, mix well with chopped, boiled shrimp, smothered eggplant, crab meat and green onions. Season to taste. Boil shells of the eggplant for 10 minutes or until tender, then stuff them with mixture. Bake 15 to 20 minutes at 350°. Serves 4.
Place beans, green pepper and onion in a large bowl. Combine remaining ingredients; drizzle over vegetables. Cover; marinate for several hours or overnight, stirring once or twice. Before serving, stir and drain. Flavor improves as it stands. Yields 12 servings.
Mix and chill at least 1 hour. Roll out dough; cut into 3-inch rounds.
Mix all ingredients together and bake for 45 minutes at 350° in greased loaf pan. Makes 2 small loaves or 1 large loaf.
Preheat oven to 375°. Grease bottom and sides of a 13 x 9 x 3-inch baking dish and rub with the garlic clove. Thinly slice potatoes and quickly place in large bowl of ice water. In a cup, mix the flour, salt and pepper. Drain the potatoes and arrange 1/2 of them in the dish. Top with onions, flour mixture, bacon and the remaining potatoes. Brush with the butter, then pour milk over all. Cover and bake 45 minutes. Uncover and bake 15 minutes more or until tender.
Cream butter and sugar until light and creamy. Beat in eggs, one at a time, mixing thoroughly. Stir together flour and cake mix. With mixer at low speed, alternately add dry ingredients, milk and sour cream to butter mix. Mix well. Use cooking spray before adding 3/4 cup batter to each pan. Bake 10 minutes at 375°. Cool and frost.
Melt margarine and put in onions and mustard. Blend. Spread sauce on bottom of layer of rolls. Then place ham slices and put cheese slices on top. Place roll tops over layer. Bake 15 minutes at 350° in tinfoil.
Mix all together and make balls. Roll in flour and brown in skillet. Grease a casserole or put in Dutch oven. Cover with sauce.
Stir-fry the first 7 ingredients for 6 to 10 minutes. Add tomatoes and stir-fry 2 more minutes. Sprinkle with soy sauce.
Cut the muskrat into serving size pieces and soak in salted water overnight. Place the meat in a pot, add 1 quart of water, salt, pepper, garlic powder and onion. Cook about 1 hour. Brown meat in vegetable oil. Pour ketchup seasoned with 1 teaspoon garlic powder over the meat. Add some water and simmer about 30 minutes.
In a large bowl, mix the ingredients in order given. Use 1/4 cup measuring cup to shape the cookies on an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 7 dozen.
Mix water and yeast; mix sugar and butter. Combine all ingredients. Put into airtight bowl in refrigerator. Dough is better when good and cold or made the night before. Grease muffin pan; spoon tablespoons of dough. Bake at 350° until done. Use large enough container for rising.
Heat oven to 450 degrees. Mix bisquick, milk, and cheese to form a soft dough. Drop 9 spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Mix butter and garlic powder; brush over warm biscuits.
Spread over a 6 x 8-inch pan. Melt butter in heavy pan. Add brown sugar until candy thermometer reaches 268° to 270° (hard ball stage). Put nuts on pan. Pour hot mixture over nuts. Place Hershey bars on top of hot mixture. Let melt and spread over top. Refrigerate until hard. Break in pieces. Store in refrigerator. Yummy.
In large deep casserole dish, mix together first 4 ingredients. Slice margarine on top. Bake 50 minutes at 400° uncovered. Stir every 15 minutes!
Drain pineapple well. Reserve liquid. Prepare cake mix according to directions on package, using the pineapple juice instead of water. Add more water to equal liquid amount directed on cake mix. Bake in a 9 x 13-inch pan according to package directions. When cool, frost with mixed pineapple, Cool Whip and coconut. Refrigerate until serving.
Place all fruit in bowl. Mix 1 cup flour with fruit. Cream butter and sugar. Add Karo and lemon extract. Alternate flour and eggs. Beat well. Pour mixture over fruit and nuts. Bake at 300° for 1 1/2 hours. Double recipe makes 5 loaves.
Combine vegetables with boiling water. Simmer, covered, for 10 minutes (until tender). Make cream sauce of margarine, flour and milk. Add cheese; stir until melted. Add vegetables. Add corn; heat to serve. Do not boil after adding vegetables.
Brown ground beef with onion; add tomatoes. Simmer and drain. Add cheese and taco sauce to beef mixture. Cook until cheese melts. Serve in crock-pot on low.
Combine oil, onions, bacon and garlic and saut. Add chicken broth and tomatoes. Bring to a boil. Reduce heat to low; add beans, cheese and spices. Simmer 3 to 4 minutes. Add cooked pasta.
Mix first 3 ingredients and bake 10 minutes. Mix coconut and Eagle brand milk. Put over top and bake 10 to 15 minutes. Melt chocolate chips and peanut butter. Melt and spread over top.
Cook zucchini in small amount of water until very crisp. Drain and cool. Place in a small bowl and sprinkle with dressing, oregano, garlic powder, salt and pepper. Marinate for an hour. Before serving, arrange zucchini on a salad plate, surrounded by tomato wedges and topped with green onion.
Combine flour, salt and pepper; coat both sides of roast. Brown in hot Crisco in a heavy kettle. Add all ingredients. Cover. Simmer over low heat or until tender. Makes 6 servings.
Combine eggs, oil and milk in electric mixer bowl; mix well. Combine dry ingredients; add to egg mixture, beating at medium speed. Beat for about 2 minutes. Pour batter into hot waffle iron. Bake until done. Serve with favorite topping. Yields 6 servings.
Boil potatoes for 15 minutes. Put sliced potatoes in bottom of casserole dish. Mix soup and brown gravy mix together. Pour over potatoes. Mix ground beef and onion together. Make balls (about 2-inches) and place on top of casserole. Bake at 325° for 1 hour. Serves 6 to 8.
Spray the casserole dish with cooking spray. Pour pie filling in casserole dish (medium). Put dry cake mix over this, then slice the oleo thinly and completely cover the cake mix. Fill any uncovered spaces with squeeze oleo. Bake at 325° for about 30 minutes.
Brown onion and sausage in skillet. Add rest of ingredients in casserole dish. Cook in oven at 425° for 20 minutes.
Cover Brie with several layers of phyllo. Keep tightly covered with waxed paper	until time to cook. In preheated oven at 350°, place Brie onto a pizza-type pan and cook for 15 minutes. Remove from oven (leave in pan), top with apricot preserves,	then with almonds. Place crackers or gingersnaps on pan around the Brie and serve hot.
Mix flour, sugar, eggs, butter and vanilla, then add chips and pecans. Put in pie shell and bake at 350° for 35 to 40 minutes.
Mix potatoes and Crisco. Add eggs, sugar and yeast, then add 3 cups sifted flour. Can be kept in refrigerator several days.
Cream well the butter, Crisco, sugar and eggs. Add the 7-Up and flour. Add extract. Bake in tube pan lined with waxed paper and greased for about 1 hour and 20 minutes at 325°.
Peel raw fresh shrimp; put in a baking pan. Add butter, garlic, lemon juice and oregano. Broil until shrimp is pink (15 minutes). Serve with rice pilaf. Serves 4.
Melt marshmallows with margarine. Add vanilla, food coloring and corn flakes. Mix well. Drop onto wax paper. Place 3 cinnamon candies for berries.
Mix by hand flour and sugar; add other ingredients, stir in chips; put in unbaked pie shell and cook 300° 45-55 minutes.
Boil the first 3 ingredients together 1 minute. Add and stir peanut butter. Pour over cereal and nuts. Pat into buttered cookie sheet and score in desired size pieces.
In a large skillet, saute the	green onions,	pepper, celery and spinach or bok choy; set aside to cool. Pan-fry fish in small amount of butter. Cool and shred the fish. Combine the vegies and flavor with salt and pepper. Heat corn or flour tortillas.	Roll in vegies and fish. May be served warm or cold.
Brown ground beef, sausage (out of casing) and onion. Grate Mozzarella cheese; put aside. Cook noodles until tender. Mix parsley, Ricotta and egg together; set aside.
Dissolve jello in 2 cups boiling water. Cool and add strawberries and drained pineapple. Chill until mixture starts to thicken.
Separate cauliflower into flowerets; boil until tender. Drain and place in greased casserole dish. Remove shell tissue from crab meat; flake and add celery soup and milk. Pour crab meat mixture over cauliflower. Top with grated cheese; sprinkle with paprika. Bake at 375° for 25 to 30 minutes or until browned.
Dredge meat with flour. Brown meat in large Teflon pan. Add remaining ingredients. Mix well. Simmer for 1 hour or until meat is tender. Serve with cooked rice. Serves 4.
Mix cream cheese with sour cream and milk. Add other ingredients. Top with pecan pieces sauteed in margarine. Bake at 350° for 20 minutes.
Heat applesauce until it bubbles. Add package of jello (no water) and stir until dissolved. Add raspberries, including syrup. Pour into 3 1/2 cup mold and refrigerate until set. Can easily be doubled or tripled. Can also be made sugar-free by using D-Zerta and frozen raspberries with no sugar added. When serving, sour cream or small curd cottage cheese can be used in center if ring mold is used.
Place ribs in a large Dutch oven. Cover with water; bring to a boil. Reduce heat; simmer 10 minutes. Drain and place ribs in a greased 13 x 9 x 2 pan. Combine remaining ingredients; pour half over the ribs. Bake, uncovered, at 325° for 1 1/2 hours or until meat is tender, basting often with the remaining sauce.
Carefully separate each biscuit into 4 thin layers of dough. Spray 8 cups of a 12-cup muffin pan with nonstick cooking spray; place 1 layer of dough in bottom of each sprayed cup. Set aside.
Place frozen peas in a greased 11 x 13-inch pan. Layer with mushrooms and water chestnuts. Melt butter. Pour over layers. Sprinkle with dressing mix. Bake at 350° for 30 minutes.
In a bowl, mix bread crumbs, garlic, parsley, oregano, cheese, Prosciutto, olive oil and salt. Do not remove shells or tails from shrimp. Devein, wash and drain. Make a slit in shrimp deep enough for it to lie flat, shell sides down. Fill each with stuffing. On bottom of 14-inch round baking pan, pour 1 cup cold water or enough to coat it. Place shrimp in pan. Bake in preheated oven at 375° for 25 minutes or until tender. Serves 3.
Put rice in a baking dish. Place chicken pieces on it. Mix water, mushroom soup and onion soup mix together. Pour over the chicken and rice. Cover dish. Place in a 400° oven for 1 1/2 hours.
Melt the margarine in a large skillet. Crumble and brown ground beef, adding salt and pepper to taste. Skim off excess fat. Add Worcestershire sauce, chili powder, sugar and onions and continue cooking until onions are almost done. Chop the tomatoes and add them along with the beans. Bring the mixture to a boil and simmer for about one hour.
Place ham bone in soup kettle with water to cover. Tie allspice, parsley and savory in small cheesecloth bag or put in tea ball. Add to kettle. Simmer 2 hours, adding more water if needed. Add potatoes, onion and beans. Cook until vegetables are tender, 20 to 30 minutes. Remove spice ball. Just before serving, blend in cream, butter and salt. Makes 8 to 10 servings.
Boil potatoes in skins until done. Cool and slice thin (not cold). Fry bacon in a large frying pan. After it is crisp, add half of the bacon to the potatoes. Add 1/2 of the chopped onion to the bacon grease; cook until tender, then add flour slowly to the bacon grease (otherwise it will scorch). Let it cook slowly for 8 minutes; combine the vinegar and water, then add the vinegar mixture slowly. Add the sugar, salt and dash of pepper. Add the other half of the onion to the potatoes before you add the bacon mixture. Pour the mixture over the potatoes and toss the potatoes lightly (so they do not break up). Put in chopped eggs and sugar if needed. Add salt and pepper to taste. If mixture is too thick, add a little cold water to the vinegar from the frying pan; heat and add to the potatoes.
Saute bacon in frying pan. Remove bacon and grease. Saute onion in butter; add frozen peas. Cook 5 minutes, stirring frequently. Add rice and cook until well coated with butter. Pour in chicken broth, salt and pepper. Cover and simmer. Stir occasionally for 20 minutes or until liquid is absorbed. Toss with crumbled bacon and Parmesan cheese.
Combine cabbage, bell pepper and onion in a large bowl. Bring sugar, vinegar, salt, mustard, celery seed and oil to boil until sugar dissolves. Pour over cabbage and refrigerate overnight.
Boil and debone chicken. Arrange half the uncooked broccoli in casserole dish. Put layer of chicken. Pour half mixture over broccoli and chicken. Repeat layers using remaining ingredients. Top with buttered Ritz crackers (3/4 package Ritz crackers and 3/4 to 1 stick melted margarine). Bake 30 to 45 minutes in 350° oven.
Fry the bacon until crispy. Remove and cut into 1-inch pieces. Add onion, green pepper and celery to drippings. Simmer for 5 to 6 minutes or until tender. Drain off grease. Add bacon and bake at 400° for 30 minutes.
Combine cheeses. Blend in next 4 ingredients. Chill. Shape a roll 1 1/2 inches in diameter. Coat with nuts. Wrap in waxed paper. Refrigerate until firm. Slice and serve with bacon flavored crackers. Makes about 1 cup spread.
Cook and drain spinach; add remaining ingredients. Top with seasoned bread crumbs. Bake 20 minutes at 350°.
Mix together. Make balls and brown in skillet. Put meatballs in crock-pot and cover with mushroom gravy sauce (several cans). Cook on low 3 to 4 hours (gravy and balls).
Beat all ingredients until smooth. Grease heated griddle with shortening. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until pancakes are puffed and dry around edges. Turn and cook on other side until golden brown. Makes 10 to 12 pancakes.
Cook beans in own juice about 15 minutes; drain. Add 1/2 can milk to soup and mix well; then add water chestnuts. Place in a casserole dish and bake at 375° until hot, about 25 minutes. About 5 minutes before done, sprinkle onions on top and cook until browned.
Cream sugar, shortening and eggs. Add dry ingredients alternately with buttermilk. Add prunes, raisins and nuts. Fill cupcake paper lined pans 2/3 full. Bake at 350° for 25 minutes. Makes 2 1/2 dozen.
In bowl, mix first five ingredients. Add water and egg. Stir until smooth. Fill large skillet half full of oil. Heat over medium heat until about 375°. Dip chicken into batter, a few cubes at a time. Carefully add to hot oil. Cook 2 - 3 minutes, turning once until golden brown and crisp. Drain on paper towel.
Beat eggs, sugar and cornstarch together. Then add Pet milk and 2% milk. Cook over low heat for 10 minutes until thick. Remove from heat. In a casserole dish layer wafers, bananas and filling. Repeat until you have used up all of the filling and bananas.
In a 10-inch skillet, brown ground beef and onion; drain off excess fat (electric skillet at 350°). Stir in soup, enchilada sauce, milk and chilies. Reduce heat (220°), cover and cook 20 minutes, stirring occasionally.
In medium size skillet, heat 1 1/2 to 2 inches oil to 375°. Meanwhile, blend eggs with flour for batter. Add shrimp and toss to coat evenly. Fry in salad oil until golden on all sides. Remove to heated platter. Pour off all but 2 tablespoons oil. Saute green pepper just until transparent, but not limp. Add pineapple with juice, vinegar, sugar, cornstarch paste, salt and soy sauce. Cook 6 to 7 minutes, stirring constantly. Stir in shrimp. Serve over rice. Makes about 5 to 6 servings.
Preheat oven to 350°. Mix all ingredients in ungreased 9 x 13-inch pan with fork, scraping corners frequently, until it's moist. Stir batter vigorously with fork for 1 minute. Scrape sides with rubber spatula. Spread batter evenly in pan. Bake at 350° for 40 to 45 minutes until top springs back when lightly touched. Cool and sprinkle with powdered sugar.
Mix and cream first four ingredients. Combine flour, salt, soda, baking powder and spices; sift together until thoroughly mixed. Alternately combine flour and coffee and stir after each addition. Add raisins last and stir thoroughly. Drop by tablespoons on greased cookie sheets about 1 1/2 inches part. Bake 12 to 15 minutes at 325° to 350°. Yields 62 to 65 cookies.
Cook macaroni	as directed. Melt 4 tablespoons butter and stir in flour. Cook until bubbly. Add mustard and Worcestershire sauce and bring milk to a boil with onion in it. Strain into flour mixture and stir. Add cheese and stir again. Put macaroni into a buttered casserole and pour sauce over it. Melt remaining butter and mix in crumbs.	Sprinkle over top and bake 30 minutes in a 375° oven. "Yummy".
Mix all ingredients together and put in greased loaf pan. Bake at 350 degrees for 1 hour.
Make potatoes as directed on package; sift dry ingredients. Cream shortening and sugar; add eggs, molasses and mashed potatoes. Mix together fruits, nuts and oats and add alternately with dry ingredients. Mix well. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Let riced potatoes cool well, then add the other ingredients. Roll out thin and fry on pancake griddle with no oils applied. Serve with butter and sugar for a good snack. May also use as a crepe with fruit, jelly or egg, rolled up.
Spread one graham cracker square lightly with cream cheese. Top with All Fruit spread, your favorite flavor (strawberry, apricot, raspberry or peach). This makes a delightful, quick, low-fat, low-sugar dessert; especially nice for people with sugar diabetes.
Saute onions in butter until crisp, but not tender. Cream sour cream with eggs, salt, pepper and cayenne. Mix with onions and pour into crust. Top with Parmesan cheese. Bake at 450° for 20 minutes. Reduce heat to 325° and bake another 20 minutes, until brown.
Brown. Drain ground beef. In large pot, combine all ingredients except flour/cornstarch. Cook until vegetables are done. Thicken to desired consistency.
In food processor or blender, combine all ingredients, except chicken, until smooth. Pound cutlets 1/4-inch thick between 2 sheets of wax paper. Place chicken and marinade in large Ziploc bag and marinate in refrigerator overnight, turning once. Preheat broiler. Place chicken on broiler pan, brush with marinade. Broil 4-inches from heat 3 to 4 minutes on each side. Makes 4 servings.
Spread 1 slice bread with mayonnaise. Top with cheese. Butter remaining bread slice. Place, unbuttered-side down, on cheese. Melt pat of butter in skillet. Place sandwich, unbuttered-side down, in skillet. Cook until brown and cheese melts. Turn sandwich over and brown. Yield: 1 serving.
Rub potatoes with oil. Pierce with fork. Bake at 400° for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch.
Butter a 10-inch pie pan or 2 small ones. Put cranberries, walnuts and 1/2 cup of sugar in pie pan and mix.
Use small to medium sized cucumbers. Pack tightly in a gallon jar. Add alum, salt, pickling spices and vinegar and fill the rest of the way with water. Cap and let set for one month. Be sure jar is glass or plastic. At the end of one month remove from jar and wash thoroughly. (Be sure to wash the jar too.) Cut in chunks and put back in jar. Add sugar. Cap and shake jar. Shake until cucumbers are covered with juice. Pickles are ready to eat. Refrigerate.