HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take one teacher fresh from home. Add above ingredients. Put into morning classes until thoroughly shaken, approximately four hours. Then place in teacher's lounge; add one cup of coffee. Let simmer for half an hour. Then add a heaping cup of courage and send back into afternoon classes, until teacher comes to a full boil. Serves approximately 25 to 30 students. Send leftovers (if any) home!
Place flour in bowl. Stir in whipping cream until you have dough. Sprinkle enough flour so dough isn't sticky. Pat out biscuits with hands. Place on greased and floured cookie sheet or pan. Bake at 425° for about 40 minutes. Makes 8 big biscuits or about 12 small.
Mix together. Store in covered container up to 6 months. Use 1/3 cup mix to cup of hot water.
Fill tall glass with lemon-lime soda and cranberry juice. Serve over ice with lemon twist.
Melt 1 stick of margarine and place in bottom of pan. Add flour mixture, then the peach mixture. Peel peaches. Add sugar; let set overnight in refrigerator. Bake at 400° until done.
Thoroughly cream vegetable oil, butter and both sugars. Add vanilla and eggs. Sift dry ingredients. Stir in and blend. Roll a teaspoon of soft dough into a ball. Roll ball in granulated sugar. Press down on lightly greased cookie sheet with a glass tumbler dipped in sugar. Press dough with a fork to make a design. Bake at 375° for about 12 minutes. Makes about 8 dozen.
Preheat oven to 350°. Mix cake and pudding mixes, eggs, water, oil and sugar, reserving 1 cup batter. Pour nuts and chocolate bits into bottom of greased Bundt or tube pan, flat bottom. Pour Hershey's syrup into reserved batter; mix well. Pour big batch of batter in pan, then pour syrup and batter mixture on top. Bake 1 hour; cool for 20 minutes. Remove from the pan.
In large skillet, saute chicken in oil until no longer pink; set aside. In same skillet, cook onion, pepper and garlic until tender; drain. Stir in chili and stewed tomatoes. Add rice; arrange chicken on top of mixture and top with shredded cheese. Simmer 10 minutes.
Stir or mix with mixer all ingredients. Good on all raw vegetables and baked potatoes.
Put hash browns in a greased 9 x 13-inch pan. Heat cheese and mayonnaise until the cheese is melted. Pour over potatoes, mix and bake at 350° for 1 hour.
Grease 13 in. x 9-inch dish. Arrange potatoes; add onion. Crumble bacon over potatoes. Sprinkle with cheese. Top with sliced butter. Salt and pepper. Cover with foil and bake for 45 minutes to 1 hour or until done at 350°.
Blend butter and cheese. Add flour and seasonings. Press dough flat on lightly floured surface. Cut into rounds with biscuit cutter. Bake in preheated oven at 400° for 7 to 8 minutes. Makes 24 biscuits.
Wash and sort dried beans. Put to boil, covered with water. Add baking soda. Cover and allow to stand in water at least 1 hour or overnight, then drain and rinse well. Add remaining ingredients and cover with water. Bring to a boil. Cover and cook at medium heat until beans are tender (can mash easy with fork). Serve over cooked rice.
Grease a 9 x 13-inch pan. Sprinkle with coarsely chopped pecans. Roll thawed bread dough into walnut-sized pieces. Fill the pan with a single layer. Heat other ingredients and pour over dough. (Do not use microwave.) Let rise in refrigerator overnight, covered. Leave pan set out 1/2 hour before baking. Bake at 350° for 30 minutes. Invert to serve.
Beat egg with a fork; add oil and juice. Mix well. Add oatmeal and nuts. Drop by teaspoonfuls on greased cookie pan. Bake in preheated oven at 350° for 10 minutes. Frost with lemon icing.
Brown beef, onions and garlic. Drain. Mix with other ingredients and simmer at least 1 hour. Serve over cooked spaghetti.
Dissolve lime Jell-O in 2 cups boiling water. Dissolve sugar in 6 cups boiling water. Mix with lime mixture. Let cool and chill. Mix remaining ingredients (except ginger ale) and keep cool. Add ginger ale when ready to serve.
Cook and stir ground beef, pork, onion and garlic in Dutch oven until meat is brown and onions tender. Drain off fat. Add tomato and break up with fork. Stir in tomato sauce, 1/4 cup parsley flakes, sugar, 2 teaspoons salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered about 1 hour or until mixture is like spaghetti sauce.
"When our blackberry bushes at the Westwood Circle house in Decatur were full of berries, our boys, Alan and Mark, would start begging Granny Bertha Brooks Austin to come to our house to cook a Juice Pie. Vernon and the boys didn't like the seeds in the berries so Bertha would put water on the berries, bring to boil, strain the juice and make a cobbler. I always had to call her for the recipe so this may not be exactly right."
Combine all ingredients in jar with tight-fitting lid. Shake vigorously until thoroughly blended and chill before serving. Yield: about 1 1/2 cups.
Mix together crackers, walnuts, coconut and marshmallows in large bowl. In double boiler, or heavy saucepan, cook eggs, sugar and butter until it bubbles. Cool until almost cold, then mix with graham cracker mixture. Press in a 9 x 13-inch greased pan. Cool.
Mix all together and bake at 350° for 15 minutes or micro on Medium 5 minutes.
Prepare yellow cake mix as directed on the box. Bake in a 9 x 13-inch pan. While cake is baking, boil pineapple and sugar 5 minutes. Pour over cake as soon as it comes out of the oven. Poke holes on top. Let cool. Prepare instant pudding as directed and spread over cooled cake. Spread 8 ounces Cool Whip over pudding. Sprinkle coconut and nuts on top. Refrigerate.
Mix broccoli, cheese, onion and bacon bits. In small bowl, mix mayonnaise, vinegar and sugar. Mix well. Pour over broccoli. Mix well. Marinate 8 hours before serving for best flavor.
Mix first 5 ingredients in a bowl. Mix well. If desired, add 2 tablespoons organic salsa to this mixture. Place mixture in the center of tortilla and fold. Next, place all burritos on a microwave-safe dish and cook on High for 1 minute, uncovered.
Cut each apple into 8 wedges. Wrap each wedge with crescent roll. Bake until done.
Stir all ingredients together and mix well. Put in a tightly closed jar. Use 3 tablespoons to 1 cup boiling water.
Boil sweet potatoes. Blend all ingredients together and beat for about 2 minutes, until potatoes are creamy. Pour into pie crust and cook at 400° until medium brown, approximately 45 minutes.
Grease four 16-ounce vegetable cans (4 1/4 x 3-inch) or 7-inch tube mold. Beat all ingredients in large mixer bowl, scraping bowl constantly, 30 seconds. Beat on medium speed, until blended. Fill cans about 2/3 full. Cover tightly with aluminum foil.
Melt margarine. Beat in egg. Add brown sugar, flour, baking powder, nuts, raisins and vanilla. Mix well and pour into greased 8-inch skillet. Bake 25 minutes at 350°.
Mix ingredients together. Line bottom and sides of 8-inch cake pan. Chill well before adding fillings.
Brown chicken breasts in 1/2 stick butter. Sprinkle chicken with garlic salt. Pour small carton of whipping cream over browned chicken. Cover with foil. Cook in oven until done (30 to 45 minutes) at 350°. Serve with rice or noodles.
Place all ingredients in bowl. Mix until crumbly. Press in 2 greased 8-inch pie tins. Bake at 350° for 40 minutes. Serve warm with ice cream.
Mix crumbs and melted oleo. Place in the bottom of oblong pan. Mix sugar, oleo, vanilla and eggs and beat for 15 minutes at high speed. Be sure and beat for 15 minutes. Pour over crumb mixture. Slice bananas and arrange on cake. Spread drained pineapple over bananas; top with Cool Whip. Put nuts and cherries on top. Refrigerate 24 hours.
Mix beef, onions, garlic, sesame seed, soy sauce, salt and pepper. Saute in bottom of heavy pan with a little oil until meat is seared. Add water; cook until meat is tender. Add spinach and cook until tender. Serves 6.
In mixing bowl, combine butter and cheese with a fork, then blend in flour and pepper by hand. Roll mixture into 1-inch balls. Place on buttered 15 1/2 x 10 1/2-inch baking pan and flatten with heel of your hand until balls are about 1/4-inch thick. Bake in preheated 350° oven uncovered for 12 to 15 minutes or until golden brown and crisp. Cool on rack. Makes 12 wafers.
Mix all ingredients. Pour in greased pan. Bake at 425° for 20 to 25 minutes.
Cover 9 x 13-inch rectangular dish with graham crackers. Combine pudding mix with milk. Mix pudding and whipped topping. Pour half of the mixture on crackers. Place another layer of crackers. Pour in the rest of the mixture. Place a layer of crackers on the top. Microwave icing slightly, so to soften. Pour icing over crackers and spread evenly. Refrigerate.
Chill juices. Combine first 4 ingredients with ice cubes; mix well. Garnish servings with mint if desired.
Cut bacon into 1/2-inch pieces. Saute in skillet until crisp. Remove bacon and pour out all but 2 tablespoons of bacon fat. Saute onion in bacon fat for 3 to 4 minutes until soft.
Cream together margarine, sugar and vanilla until fluffy. Add eggs, well beaten and blend well. Add syrups, pecans and salt. Bake at 450° for 10 minutes, then lower to 350° for 30 minutes or until knife comes out clean.
Cook onion, peppers and beef together in a pan until the meat is lightly browned. Then add tomato sauce; cook on low heat for 5 minutes. Add the kidney beans and salt. Heat. Stir in chili powder, taste. Add a little more if you like.
Mix Potato Buds according to directions on box. Add sour cream, cream cheese and garlic powder. Pour into greased baking bowl and place pats of butter or margarine on top. Bake at 350° for approximately 1 hour or until golden brown on edges.
Put all ingredients in bowl and mix for 4 minutes (margarine should be softened). Pour into a 9 x 13-inch cake pan and bake for 25 to 35 minutes, until done. Do not overbake. While hot, spread chocolate chips on top. Let melt and spread like frosting. Put back in oven (1 minute) if too hard to spread chocolate chips.
To 1 pint warm water, add the dry yeast and 1 tablespoon sugar. Mix yeast mixture and all other ingredients, except flour and eggs. Beat in the eggs, then mix in flour. Do not knead! Roll, cut and deep fry. Glaze.
Cook asparagus in boiling salted water 10 minutes. Mix mushroom soup, cream, lemon juice and egg yolk; season. Heat thoroughly. Pour over drained asparagus arranged on toast. Serves 6 to 8.
Saute pork (pour off fat), onions, green pepper and celery for 10 minutes. Add other ingredients. Cook on top of stove for 5 minutes (large pan). Pour into two casseroles and bake at 350° for one hour or until rice is soft and all liquid is absorbed. Serves 20. A great crowd pleaser!
Place frozen rolls in a greased Bundt pan. Mix sugar, pudding mix and nuts; pour over rolls. Add the melted margarine. Let rise overnight and next morning, bake 25 minutes at 350°.
Melt butter and mix in flour; add milk until smooth. Bring to boil until thickened. Mix in onion, Worcestershire sauce and bread. Let cool. Fold in mayonnaise, lemon juice and salt and pepper. In another pan, melt 2 tablespoons butter; add crab meat and warm. Combine the two and sprinkle with paprika. Bake at 450° until slightly brown, approximately 10 to 15 minutes.
Heat oven to 325°. Line muffin pans with foil cups. Place 1 wafer in bottom of each. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and vanilla. Fill each cup near full with mixture. Bake 20 to 25 minutes. Cool 5 to 10 minutes.
Drain corn. Melt margarine and cream cheese. Stir in corn, chives, sugar and chilies. Spoon into a greased casserole. Cover and bake at 350° for 25 minutes.
In a 2 1/2-quart casserole, cook onion and garlic in oil, covered, on High for 3 to 5 minutes, stirring halfway through cooking. Add beans with their liquid, tomato sauce, pasta, bouillon and 3/4 cup water.
In heavy 10-inch skillet, heat 2 tablespoons margarine. Add apples and cook over medium heat until tender.
Mix sugar, oil and eggs; beat until light. Mix salt and soda with flour and add alternately with juice. Mix in fruit cocktail last and bake in moderate oven.
Combine sugar, vinegar and water in heavy saucepan. Cook over heat to hard ball stage.
Cover macaroni with water in a pot; bring to boil. Cook until soft; drain. In a large pot add macaroni, Velveeta cheese cut into cubes, sour cream, margarine, cream and water. Simmer on low heat until thickens. Remember it will thicken up even more as it cools down. This is one of the most favorite recipes of the nieces and nephews. She had to bring it to every family get-together.
Mix all ingredients. Beat at medium for 3 minutes. Place in 9 x 13-inch greased pan. Bake at 350° for 30 minutes.
In pan, melt butter, corn syrup and milk. Add sugar. Bring to boil. Reduce to medium. Cook and stir for 5 minutes. Remove from heat. Add peanut butter, Marshmallow Creme and vanilla. Blend with mixer until smooth.
Mix the first 4 ingredients together. Fold in crushed crackers. Add beaten eggs and onion. Season with salt and pepper; top with paprika. Pour into buttered casserole. Bake at 350° for 1 hour.
Preheat oven to 375°. Brown beef, onion and mushrooms, drain. Add salt and pepper and tomato sauce. Place in ungreased 8 x 12-inch dish and sprinkle with cheese. Separate dough into 8 triangles. Mix sour cream and herbs; spread one spoonful of the sour cream mixture on each triangle. Roll up crescent roll starting at wide end. Arrange on top of meat mixture and bake for 25 to 30 minutes or until golden brown.
Brown round steak in margarine. Push meat to side and stir flour into any meat drippings. Add water and dry soup mix. Simmer 20 minutes. Add sour cream and mushrooms in juice to form stroganoff gravy. Serve over prepared egg noodles.
Melt butter, milk and caramels. Grease and flour 13 x 9 cake pan. Mix cake mix as directed. Pour 1/2 of cake mixture in cake pan. Bake 15 minutes at 325°. Remove cake from oven and pour caramel mixture directly on top. Sprinkle chocolate chips and chopped nuts over caramel mixture. Pour remaining half of cake mix over entire mixture. Bake 20 minutes at 250°. Then turn oven up to 350° and cook 15 minutes longer. Serve warm.
Sift cake mix and gelatin together. Add oil; add eggs one at a time, beating after each. Add strawberries. Bake at 350° for 25 to 30 minutes in layer pans or bake at 325° to 350° for 1 hour in Bundt pan.
In a large skillet, brown ground beef with onions and green pepper. Drain and discard fat. Add green beans and tomato sauce; cook until warm. In a greased 10-inch glass pie plate, pat enough biscuits together to form a bottom crust. Bake in 350° oven until slightly brown. Remove from oven and spoon ground beef mixture over crust. Arrange shredded cheese over beef mixture. Cut remaining biscuits in halves or quarters and roll in small balls. Arrange on top of cheese. Return to 350° oven and bake until biscuits are golden brown, 10 to 15 minutes. Makes 6 to 8 servings.
Knead all together. Cover and place in refrigerator. Knead each day for 5 minutes. Cover and replace in refrigerator. On 4th day, knead and form in 5 rolls. Bake 9 hours at 160°. Bake in broiler pan so excess grease drops off. Cool on paper towel.
Combine milk and bread and let soak, then add all remaining ingredients. Mix well. Shape into 1 1/2-inch balls. Place in baking pan. Bake in a 400° oven for 30 minutes. Drain, then add sauce and cook 10 minutes.
Did you ever get ready to have pancakes and find that your syrup is low? Just make your own. Combine ingredients in saucepan. Boil 3 minutes. (My mother used to make this.)
Mix sugar and cornstarch in saucepan. Gradually stir in 2 cups boiling water. Boil 1 minute, stirring constantly. Stir in butter and nutmeg. Keep hot until serving time. Great on bread pudding, gingerbread or cottage pudding.
Combine the first 6 ingredients in a bowl. Mix well and spread on one side of tortilla; roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1-inch pieces. Serve with salsa or picante sauce. Yields about 5 dozen.
Melt margarine in long glass casserole dish and add cherries. Mix remaining ingredients; pour over cherries. Bake at 350° about 1 hour. Peach halves may be used instead of cherries and are good with nutmeg and cinnamon sprinkled on top. Crust rises to the top.
Mix flour, butter and sugar with a fork. (If using vanilla pudding, can add 2 cups of coconut.) Spread on cookie sheet. Bake at 300° for 30 to 40 minutes. Stir last 15 minutes. Cool. Put 2/3 in bottom of 9 x 13-inch pan.
Mix together hamburger, noodles, sauce, mushrooms and oregano in a big pan. Spread Mozzarella cheese. Place pepperoni on top of cheese. Bake at 350° for 1/2 to 1 hour.
Chop up lettuce; add cut up apples and bananas. Cream mayonnaise and sugar together. Mix all ingredients together. Use about 1 teaspoon sugar to 3/4 cup of mayonnaise.
Season chops to taste. Don't be afraid to season; the more seasonings, the better flavor of the final dish.
Mix all ingredients. Pour into pie shell. Bake in 350° oven for 50 minutes or until knife comes out clean. Cool on wire rack.
Brown meat. Drain. Add garlic and onion. Brown lightly. Add water and cook 15 minutes, covered. Mix cumin, salt, flour, pepper and chili powder. Mix in cooked meat. Simmer on low heat for 30 minutes.
Mix flour and oleo. Put in 9 x 12-inch pan. Bake in 350° oven for 15 minutes. Cool.
Cream the butter and confectioners sugar. Add the flour about 2 cups at a time, mixing well. Knead the mixture until all flour is mixed completely. Place batter in a 3/4-inch deep pan and pat it out so it is 3/4 inch high. Cut into 1-inch squares. Bake at 350° for about 20 minutes or until golden brown.
Soften cream cheese. Chop wafer ham, onions and water chestnuts. Mix together. Form a ball. Eat with crackers.
Slice cabbage, carrots and smoked sausage. Chop onion. Cook in small amount of water (2 cups). When vegetables are done cooking (steaming) add enough milk to cover all, then add 1/2 stick butter. Season with salt and pepper to desired taste. Mix flour with water in bowl to make thick mixture. When mixture comes to a boil, thicken with flour and water to desired thickness (allow to cook for short period after every addition of flour and water, so mixture does not become too thick). We enjoy this over toast on a cold winter day!
Thaw and squeeze out the spinach. Combine chopped onion, onion soup mix, cream cheese and spinach. Chop water chestnuts and add to spinach and cream cheese mixture. Cut pitas in half; fill with the mixture. Smooth out and cut halves into serving pieces.
Sift together flour, baking powder, salt and sugar. Add milk and water and then the egg to the dry ingredients and mix until batter is smooth. Peel bananas and slice lengthwise. Roll in flour, then dip in fritter batter, completely coating each piece. Fry in hot fat, turning fritters to brown evenly. Drain and serve hot.
Mix together cream cheese, sour cream and Hidden Valley Ranch. Set aside. Press crescent rolls in bottom of cookie sheet and bake according to package directions. Cool. Spread cream cheese mixture on dough. Sprinkle with your favorite veggies. Cut and serve.
Melt butter. Pour in medium size baking dish. Mix flour, sugar and milk together. Pour into the butter. Do not stir. Pour peaches and juice into baking dish. Do not stir. Bake 45 minutes at 350°.
In a large bowl, combine cooked pasta, sweet peppers, onion and olives. For dressing, combine vinegar, oil, mint, lemon juice, sherry, seasoned salt, garlic powder, black pepper and red pepper. Pour over salad; toss gently to coat. Cover and chill for 4 to 24 hours. Stir in cheese. Use a slotted spoon to serve. Makes 12 to 14 side-dish servings.
Mix eggs, well beaten, salt and pepper together. Line a 9-inch pie dish with prepared shell. Sprinkle cheese, ham and whatever else desired on bottom of pie shell. Add egg mixture. Bake at 425° for 15 minutes; set oven back to 325° and bake for 40 minutes longer. Done when knife inserted in middle comes out clean.	Serves 8.
Cream shortening, sugar and vanilla. Add flour and salt, then pecans. Shape into 1 inch balls. Bake in oven at 325° for 20 minutes. Do not brown. Cool, then roll in powdered sugar.
Cream oleo and shortening with sugar. Add egg yolks. Sift together flour, soda and salt. Add alternately with buttermilk. Add vanilla, coconut and pecans. Last, fold in stiffly beaten egg whites. Bake at 350° for 35 minutes (test). Make 3 layers or one 9 x 13-inch pan (large cake).
Blend sugar and cornstarch together. Add to undrained crushed pineapple. Cook, stirring constantly, until thick and clear. Cool and set aside. Blend cream cheese, sugar and salt. Add eggs, one at a time. Blend in milk and vanilla. Spread cooled pineapple into unbaked pie shell. Pour cream cheese mixture on top. Sprinkle with chopped pecans. Bake at 400° for 10 minutes, then 325° for 50 minutes.
Set in refrigerator until ready to serve. Do not cover (makes it soggy). Just before serving pour and stir sauce over broccoli. Mix together well.
Heat pineapple and gelatin over medium heat until it comes to a boil. Remove from heat and allow to cool. Combine Cool Whip, cream cheese and nuts. Add pineapple mixture. Stir well. Pour into Pyrex dish and congeal overnight.
Boil macaroni; drain and set aside. Chop celery, onion and eggs into small pieces and mix with macaroni. Combine with all other ingredients. Chill before serving.
Wash and grind cranberries, adding 1 cup of sugar and allowing it to drain overnight. Remove seeds from grapes. Add whipping cream. Mix all together. Pecans improve flavor. Marshmallows may be added for bulk.
Boil chicken and bone chicken. Cook spaghetti and onion in chicken broth. Drain spaghetti. Add diced Velveeta cheese. Stir until melted. Stir in chopped celery (not cooked), pimiento and soup, etc. Put in dish and bake at 300° until light brown. Serves 8 people.
In a medium saucepan, melt butter. Add brown sugar, orange juice and orange rind. Cook, stirring constantly, until sugar dissolves. Fold in oats and walnuts. Chill 1 to 2 hours or until firm. Shape mixture into 1-inch balls. Roll in shredded coconut. Chill 1 to 2 hours or overnight. Makes about 1 1/2 dozen.
Mix together cake mix, eggs and oil. Add mandarin oranges and juice. Pour into sprayed cake pan. Bake at 325° for 30 minutes, or until done. Allow to cool before frosting.
Mix flour, baking powder and salt. In a separate bowl, pour milk over cereal and let stand for 2 minutes or until milk is absorbed. Add egg and mix thoroughly. Pour in oil and honey and mix by hand. Combine bran mixture and dry ingredients. Stir only until combined. Spoon into greased muffin tins and bake at 400° for 25 minutes. Yields 1 dozen.
Blanch tomatoes; peel and core. Cut into chunks. Cook slowly over low heat. Add small chunks of green or banana peppers, chopped onion, diced garlic and cut fresh and dried ground herbs and spices. Add hot peppers to taste.
Mix cake mix (dry), 1/2 cup oleo and 1 egg. Press into a greased 9 x 13-inch pan.
Mix together crackers, butter and sugar. Press into bottom and sides of spring-form pan. Combine Cool Whip, pudding and sour cream and mix with a wire whisk.
Slowly bring all ingredients to a boil on the stove. Simmer for 15 minutes. Best served hot.
Melt butter in a 9-inch Pyrex dish. Mix in herbs and cheese. Cut biscuits into halves or fourths and swish around in herb-butter to coat all sides. Bake at 425° for 10 to 12 minutes.
Soak Shredded Wheat in milk and combine with meats in which onion, green pepper, salt, pepper, tomato catsup and egg have been mixed. Form into loaf and place in greased loaf pan. Cut bacon strips in half and place on top of meat loaf. Bake in moderate oven (350°) about 50 minutes. Serves 6.
Beat eggs until foamy. Add remaining ingredients. Bake in 9 x 13-inch pan at 350° for 30 minutes or until firm. After baking, top with whipped cream.
Preheat oven to 350°. Cook onions for 10 minutes in boiling water. Lightly grease casserole. Layer 1/2 tomatoes, 1/2 onions and 1/2 cheese. Repeat. Sprinkle with melted butter, salt, pepper and basil. Cover with bread crumbs. Bake 30 to 35 minutes, uncovered.
Preparation: Cut asparagus into thin slices diagonally; slice flank steak very thin; mix cornstarch with 1/4 cup of water and seasonings; cut green onion for garnishing.