HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients in a food processor. Dump in greased 10-inch cake pan and smooth out. Saute the onion slices and place on top of the batter. Beat egg and add sour cream and drizzle over top. Cover with poppy seed. Bake at 450° for 20 minutes.
In a greased 9 x 13 pan, place croutons. Brown and drain sausage; pour evenly over croutons in the pan. Beat eggs, milk, dry mustard, salt and pepper and pour over mixture in baking dish. Top with grated cheese. Bake at 350° for 35 to 40 minutes, uncovered, until top begins to brown.
Cut steak into strips; roll in flour and brown in skillet. Place steak, water, tomatoes, chopped onions, bell pepper and remaining ingredients in crock-pot. Cook all day. Serve over rice or noodles.
Combine sugar and flour in large bowl (do not use electric mixer). In pot, combine oil, oleo and cocoa; bring to boil. Pour mixture over flour and sugar. Add buttermilk, vanilla and eggs; mix well. Pour into a 13 x 9-inch pan (greased with Pam). Bake for 30 minutes at 300°, or until done.
Mix all ingredients together. Form into balls, roll in flour. Put into greased dish and cook, tightly covered, for 1 hour at 300°.
Use your favorite bread recipe. When dough has risen once, take a piece of the dough (equal to the amount of 1 loaf) and stretch it flat on a greased cookie sheet. It will be uneven and bumpy. Spread melted butter lightly over the dough and sprinkle lightly with coarse salt. Do not let rise. Put in a hot (400°) oven immediately and bake about 30 minutes or until nice and crusty.
Cook ingredients until boiling, then make a thickening of Coffee-mate and water and flour. Add slowly to soup. Cook 1 hour, then add instant potato flakes until soup is as thick as you like.
Drain all fruit well. Mix all ingredients (except crusts) together. Put in graham cracker crusts.
Mix all ingredients well, except oatmeal and Rice Krispies. Mix together oatmeal and Rice Krispies and fold into other ingredients. Drop by teaspoonful onto greased cookie sheet. Bake at 375° for 12 to 14 minutes. Raisins and nuts may be added.
Grease and flour Bundt pan. Randomly place frozen rolls. Mix together pudding and brown sugar. Sprinkle over rolls. Mix together sugar and cinnamon. Sprinkle over rolls. Pour melted butter over rolls. Sprinkle nuts. Leave on counter uncovered overnight.
Reserve 1 1/2 cups chopped pecans and blend all other ingredients well. Fold mixture into an airtight container and refrigerate overnight. Shape into a ball and roll in remaining nuts.
Soften gelatin and water in saucepan, then mix 1/2 cup sugar, 4 tablespoons flour, 1/2 teaspoon salt and 1 1/2 cups milk. Cook over low heat, stirring until it boils. Boil for 1 minute. Remove from heat and stir in softened gelatin. Cool until partially set. Beat with rotary beaters until smooth. Blend in 3/4 teaspoon vanilla and 1/4 teaspoon almond. Gently fold in whipping cream, whipped stiff.
Place vegetables in water and bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients except parsley. Heat and stir for 15 minutes or until cheese is melted. Garnish with parsley. Serves 5.
Mix peanut butter, powdered sugar and oleo thoroughly. Chill, then make into small balls. Place on cookie sheet. Put in freezer, then dip in chocolate or peanut butter chips, which you melt over hot water. May also add Rice Krispies. Makes lots.
Saute the scallions in 3 tablespoons butter. Add spinach and stir over low heat to dry excess water and condiments. Taste for enough seasoning.
Mix all ingredients except chicken in a saucepan; bring to boil. Place chicken in a baking pan; pour mixture over chicken and bake for 1 hour at 325°.
Mix all ingredients together thoroughly. Roll in small balls, press dough with glass (glass with design if available). Dip glass in sugar before pressing dough. Bake at 350° until light brown.
Preheat oven to 350°. In small bowl combine sugar and cinnamon. Set aside. In medium bowl, cream butter, brown sugar and vanilla until fluffy. Stir in flour, pecans and salt. Shape dough into 3-inch long rolls. Cover dough with sugar and cinnamon until well coated. Place on greased baking sheet. Bake 15 to 18 minutes. Cool completely before storing.
Combine whites, sugar and water in top of double boiler. Beat well to mix. Place over rapidly boiling water and beat constantly until mixture stands in peaks (about 7 minutes). Remove from heat. Add vanilla. Beat until right consistency.
Mix to spread graham crackers and 6 tablespoons oleo on bottom of 13 x 9-inch pan.
Combine all ingredients and pour into well-greased baking dish. Top with additional bread crumbs. Dot with butter. Bake approximately 30 minutes in 350° oven. Serve hot.
Sift flour and all dry ingredients. Cut shortening into flour until coarse. Add liquid to make a soft dough. Roll on floured surface to 1/2-inch thick. Cut with biscuit cutter and put on greased pan. Bake at 425° for 15 minutes.
Preheat oven to 350°. Melt butter in a 1 1/2-quart casserole in oven. Add garlic powder. Add rice and stir to coat with butter. Add rest of ingredients and stir to combine. Bake, covered, for 1 hour, stirring occasionally.
Place bread in a 9 x 13-inch pan. Grate the cheeses; mix together and sprinkle on bread. Mix together the eggs, milk, dry mustard, salt and pepper. Beat well. Pour over cheese. Sprinkle mushrooms over top. Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake at 350° for 1 hour.
Spread bread with butter and cut in squares. Cut the cheese in thin slices. Alternate bread and cheese in baking dish, sprinkling each layer with salt and paprika. Beat eggs; add milk and mix thoroughly. Pour over the bread and cheese. Bake at 300° for 40 minutes.
Melt almond bark in microwave in a large bowl. Add all other ingredients into bowl and stir well until all are coated with bark. Dip out mixture with a teaspoon or size you desire onto buttered cookie sheet. Let stand until firm. Put in plastic bag and store in refrigerator or cool place.
Beat eggs, sugar and salad oil until creamy. Add the grated zucchini. Beat again, then add all remaining ingredients at the same time. Beat until real smooth. Grease two loaf pans. Bake at 350° for one hour.
Flour chicken fingers. Heat oil in skillet. Saute chicken. Saute pepper, onions and mushrooms. In large pan, saute garlic in olive oil. Add 2 cans tomatoes. Add sauteed chicken. Cook for about 1/2 hour, then add peppers, onions, mushrooms and wine. Add salt and crushed red pepper to taste. Cook 1/2 hour more. Serve over linguine cooked al dente. Sprinkle with Romano cheese.
Saute mushrooms in margarine with salt, pepper, garlic and lemon juice. Make white sauce, using margarine, flour, cream, chicken broth, salt and sherry. Add mushrooms and chicken. Fold in cooked spaghetti. Place in casserole. Sprinkle top with Parmesan cheese. Bake, uncovered, at 375° for 25 minutes.
Combine all ingredients in bowl; mix well. Place small amounts of cheese on top before baking.
Pour beans and corn into buttered 9 x 13-inch casserole. Mix sour cream, water chestnuts, Cheddar cheese, chopped onion and celery soup in bowl; pour over beans and corn. Crush Ritz crackers. Pour melted stick of oleo over crackers. Mix and put on top. Bake at 375° for 40 to 45 minutes.
Melt oleo, brown sugar, pineapple and nuts in bottom of a pie pan. Roll biscuits in mixture of white sugar and cinnamon, then push down in pineapple mixture in pan. Repeat until all biscuits are used, squeezing mixture up over biscuits or spoon over them; sprinkle sugar and cinnamon mixture on top. Bake in 425° oven until biscuits are done. Turn out on a platter and eat while hot.
Preheat oven to 350°. Lightly grease cookie sheet; set aside. In large bowl, combine cake mix, whipped topping and egg; blend well. Cover and chill. Roll into 1-inch balls and dip in confectioners sugar. Place 1 1/2-inches apart on cookie sheet. Bake for 10 to 15 minutes or until golden brown. Remove from cookie sheet; cool. Makes about 4 dozen cookies.
Sift the dry ingredients together. Place in large bowl and add remaining ingredients in order given, mixing well. Grease a 9 x 5 x 3-inch loaf pan and spoon batter into pan. Bake about 75 to 90 minutes at 325° until bread pulls away from sides of pan and toothpick inserted in center comes out clean. Cool in pan on wire rack. Remove. This bread freezes well. Makes 1 loaf.
Mix all ingredients and spread on a 12-inch pizza pan. Add pizza sauce, toppings and cheese. Bake at 425° for 25 minutes.
Make 2 gallons of tropical punch Kool-Aid; sweeten to taste. Pour in punch bowl and add ginger ale, juice and sherbet. Stir and serve.
Mix Bisquick, sausage/turkey, cheese and water. Roll into small balls by hand. Bake at 350° for about 15 minutes or until brown. Do not overbake.
Sift flour, baking soda, salt, baking powder and cinnamon together. Combine eggs, oil, sugar, zucchini and vanilla in large bowl; beat well. Stir in flour mixture. Stir in nuts. Pour into a 9 x 13-inch pan or 2 loaf pans. Bake at 350° for 40 to 45 minutes.
Beat eggs, sugar, vanilla and shortening until fluffy. Add zucchini, baking soda, baking powder, salt and flour. Stir in pineapple, raisins and walnuts. Mix well. Pour into a 9 x 13-inch greased pan. Bake at 350° for 1 hour.
Combine chicken, bacon, water chestnuts, celery and grapes in a large bowl. Set aside. In another bowl, whisk together remaining ingredients. Add to salad and toss to coat. Chill until serving. Yields 4 to 6 servings.
Combine all ingredients except biscuits. Separate each biscuit into 3 pizza rounds. Spread with mixture. Put pizzas on a cookie sheet and freeze. Remove from cookie sheet and store in plastic bags. Bake frozen pizzas at 425° for 10 minutes. Great for a cocktail party. Serves 90.
Beat 4 eggs lightly. Add the sugar and beat until foamy. Add 2 cups milk and cook over medium heat until custard begins to thicken, stirring constantly. Remove from heat; let cool. Add remaining ingredients. Mix well. Pour into ice cream churn.
Mix well and bake at 350° for 15 minutes. Makes 3 layers.
Combine first 7 ingredients and mix well. Spoon into a buttered casserole dish. Stir soft margarine into brown sugar and flour. Stir in nuts. Sprinkle over potatoes. Bake at 350° for 30 minutes.
Sift all dry ingredients together. Mix in nuts. Combine applesauce, beaten eggs, lemon juice, rind and butter. Add to dry ingredients. Stir only until no dry flour is visible. Pour into 3 greased loaf pans. Bake at 350° for about 45 minutes.
Drain juice from apricots. Mix flour and sugar and combine with beaten egg. Add melted butter and apricot juice. Place apricots in pie shell. Cut side up. Pour custard over the apricots. Bake at 375° for 10 minutes. Reduce heat to 300° and continue baking until custard is set and crust lightly browned. Serve with whipped cream.
Cook sausage and fennel seed and drain well. Cook beef and add oregano, Worcestershire sauce and garlic salt. Mix well. Add cheese. After cheese has melted, add sausage and mix well. Put on rye bread. When ready to eat, bake at 400° for 15 minutes. Can be frozen.
Boil ingredients until slightly thick; let cool. Add 1 1/2 cups of canned milk and stir well.
Cream butter, shortening and sugar until light and creamy. Add eggs, one at a time. Beat after each egg is added. Add flavorings; beat well. Add dry ingredients alternately with cream. Lightly flour walnuts; fold into mixture. Bake in greased and floured tube pan for 80 minutes in a 325° oven.
Bake cake according to directions on box. Cool. Cut cake in half lengthwise. Use half the cake only. Cut the cake into small squares. Arrange half of the squares into a glass bowl. Layer with pudding (cook according to directions on box) on cake and half the strawberries on top of the pudding. Repeat the layers. Chill for 4 hours. Top with Cool Whip and sprinkle with almonds.
Mix strawberries and 1/2 cup sugar and let stand. Cook sugar, cornstarch and water. Take off heat and add strawberry jello. Add the strawberries to the hot mixture and pour into baked pie crust. Refrigerate and serve with Cool Whip.
In blender, place cottage cheese, lemon juice and seasoning. Blend until smooth. Using either cherry tomatoes, halved or mushroom caps, green pepper wedges or celery sticks, place shrimp on vegetable and spoon cottage cheese mixture over shrimp. Refrigerate, covered, until ready to use.
Cook macaroni and chill. In large bowl place ham in small cubes, cheese, celery, onion, pickles, mayo and mustard, then stir in macaroni. Chill and serve. Salt and pepper to taste.
Mix together hamburger meat and onion soup mix. Form into meatballs and fry in pan until done. Drain grease. Add two cans cream of mushroom soup. Simmer. To serve, throw bread in toaster and eat meatballs out of pan so not to mess up anymore dishes.
Pour 1 cup of boiling water over rice for 5 minutes. Saute onion. Then add rest of ingredients. Cook until broccoli is done. Pour over rice and mix together. Pour into greased casserole dish. Bake at 350° for 15 to 20 minutes.
Brown ground beef; drain. Add kidney beans, taco mix and salt; simmer 10 minutes. Chop onion, tomatoes and lettuce. Toss with cheese, Italian dressing and hot sauce. Slice and add avocado. Add hot ground beef mixture to salad. Break tortilla chips and add to salad. Decorate with extra tortilla chips, avocado and tomato slices. Serve pronto!
Dissolve gelatin with liquid drained from fruit (hot). Chill until mixture begins to thicken. Fold in fruit, making sure the fruit is evenly spread. Pour into a 9 x 13-inch pan. Refrigerate overnight to congeal.
Cream butter, sugar and 1 egg, beating well. Combine flour and baking powder and add to creamed mixture. Mix until blended. Add vanilla. Spread into greased 9-inch spring-form pan. Sprinkle with 4 cups blueberries.
Mix cake and butter until crumbly. Set aside 2/3 c. Press remainder into 9x13 pan. Slice apples on top. Mix egg and sour cream together and pour over apples. Add brown sugar and cinnamon to 2/3 c. of topping and sprinkle over the top. Bake at 350 degrees for 35 minutes. Serves 12 or more.
Mix all the ingredients together and put in well-greased and floured Bundt pan. Bake at 350° for 50 minutes.
Brown meat in small amount of oil. Drain off oil. Add tomatoes. If fresh, slice or cut into chunks. Cut onion into chunks. Core (remove stem and seeds) pepper. Slice zucchini (without peeling). Add juice from tomato if canned, otherwise, use 2 cups tomato juice and 2 cups water. Simmer until vegetables are tender.
In a mixing bowl put cake mix, oil, apricot nectar, egg yolks and lemon juice. With mixer on low, beat 5 to 10 minutes. Fold in beaten egg whites. Pour into greased tube pan. Bake at 350° for 40 to 45 minutes.
Melt margarine in 9 x 13-inch pan. Spread sugar evenly over bottom and arrange on top of sugar. Prepare yellow or white cake mix per directions. Pour over peaches in pan. Bake at 350° for 45 minutes.
Drain pineapple well. In separate bowl, combine cottage cheese and dry Jell-O. Gently fold in pineapple. Fold in Cool Whip and miniature marshmallows. Refrigerate at least 1 hour before serving.
Sift together pollen, flour, baking powder, soda and salt. Add sugar, nuts and milk. Mix well. Bake in 8 x 4-inch greased pan at 350° for 1 1/2 hours.
Mix ingredients well and pour into 2 unbaked 9-inch pie shells. Bake at 350° until pie crusts are brown, about 35 to 40 minutes.
Melt butter and cheese spread; add mayo and shrimp. Split 6 English muffins in half. Put the 12 halves on cookie sheet and put cheese mixture on all. Sprinkle with parsley flakes and place cookie sheet in freezer for 1 hour. Cut each muffin half into quarters and put into a covered plastic freezer container. When ready to serve, put desired amount of pieces on cookie sheet and bake at 350° for 20 minutes.
Desserts were almost always made at home since stores were few and had limited supplies on the Sea Islands. Because refrigerator was lacking jello was only made during the cold months when it was placed outside on the porch overnight for jelling.
Beat the butter until very fluffy. Add sugar very slowly and beat. Add flour very slowly and by small amounts. Keep on beating very good. Add potato chips and blend by hand. Drop by teaspoon on ungreased cookie sheet. Cookies should be the size of a walnut. Bake at 350° for 10 to 12 minutes. When cool, dust with powdered sugar.
Cook red beans. Brown ground chuck, onion, garlic, salt and pepper; drain grease. Add ground meat, Ro-Tel and can tomato sauce. Let cook about 20 minutes.
Dissolve gelatin in 1 cup boiling water; drain pineapple, reserving 1/2 cup syrup. Add syrup to gelatin mixture; mix well. Chill until thickened. Fold in cottage cheese, Cool Whip, pineapple, cherries and nuts. Pour into a 9 x 5 x 3-inch loaf pan or individual molds. Refrigerate until ready to serve.
Cook noodles in boiling, salted water according to package directions. Drain. Mix cottage cheese and sour cream with noodles. Brown ground beef and onion in fat. Stir in tomato sauce, garlic salt, oregano and pepper. Simmer 5 minutes.
Mix cake mix, sugar, oil and nectar together. Add 1 egg at a time. Spray tube pan with canola oil spray and pour in batter. Bake at 350° for 45 to 55 minutes or until inserted toothpick comes out clean. Cool right side up for 15 minutes, then remove from pan. Mix 1 cup confectioners sugar and juice of 1 lemon. Heat in microwave only seconds until dissolved. Make holes in top of cake with fork and drizzle over cake while still warm. Cake is extremely moist and just gets better every day.
Grease pan. Stir marshmallows, caramels, water and butter with wooden mixing spoon in saucepan over low heat until caramels and marshmallows melt. Remove from heat. Stir in vanilla. Stir in cereal and nuts until well coated with caramel mixture. Press into baking pan using mixing spoon. Cool. Cut into 1-inch squares using table knife dipped in hot water. Store in airtight tin. Makes 5 dozen.
Melt margarine and mix with dressing; divide dressing 3/4 & 1/4. Mix 3/4 of dressing with all other ingredients. Place mixture in greased casserole. Place 1/4 dressing on top. Bake uncovered 35 minutes at 350 degrees. 2 packages of frozen chopped broccoli may be used in place of squash.
Drain beans, asparagus and pimento. Mix these together and add can of mushroom soup (undiluted). Heat until warm all the way through in oven at 350°. Add onion rings on top and bake about 10 minutes and serve.
Pop corn. Combine sugar, syrup, water and vinegar. Heat to boil. Add cream of tartar. Boil until it spins a thread in cold water (soft crack). Remove from fire. Add butter, soda and flavoring. Stir just enough to mix and pour over freshly popped corn. Form into balls. Grease hands with butter to do this.
In heavy saucepan, melt butter. Add brown sugar and milk; stir. Bring to boil; cook for 3 minutes, stirring occasionally. Remove from heat; let cool 2 minutes. Add powdered sugar; beat until smooth with electric mixer (if electric mixer isn't used, powdered sugar must be sifted). Add vanilla and nuts. Spread immediately in buttered pan. Yields 34.
Put all together and mix well with rotary beater. Put in uncooked pie shell and cook slowly about 1 hour at 350°.
Put beef in bottom of baking dish. Place chicken breasts with bacon on top. Cover with sour cream and mushroom soup mix. Bake 3 hours at 375° uncovered.
Combine water, butter, sugar and salt in medium saucepan; bring to boil. Stir in cornmeal and boil 1 minute or until thickened, stirring constantly. Remove from heat; add baking powder, eggs and milk, stirring until well blended. Pour batter into a lightly greased 2-quart casserole. Bake at 375° for 50 minutes or until knife in center comes out clean.
Mix together peanut butter, brown sugar, white sugar, margarine and eggs; beat well. Add remaining ingredients; mix well. Roll in balls. Put on pan and flatten with fork. Cook at 375° for 12 to 15 minutes.
Put rice in rice cooker or in pot. In separate pot, but in beans and cook on low. Add remaining ingredients and simmer for 30 minutes. Stir often. Serve hot. Serve together or separate. Add with pork chops, steaks, or chicken.
Mix together in blender or with mixer until smooth. Serve with apples (sliced), bananas and strawberries. Yum!
Mix together pudding, pineapple, nuts, and maraschino cherries. Fold in Cool Whip. Pour into bowl and let chill about 2 hours.
Make pudding according to directions. Add Cool Whip. Add your favorite combinations of drained fruit such as pineapple chunks, mandarin oranges, peaches, pears, fruit cocktail, bananas, strawberries and maraschino cherries.
Cream sugar, eggs and shortening. Add vanilla and applesauce. Alternately add flour, raisins and nuts. Bake at 350° for 50 minutes. Bake in a well-greased and floured Bundt pan or layer pan. Ice to your liking. (Given to me in 1939.)
Melt chocolate chips in saucepan with a bit of butter to keep them from sticking. After the chips are melted, put in peanut butter and mix well. Add oatmeal; mix well. Drop by teaspoonfuls on cookie sheet and let cool.
Crush Oreo cookies. Mix ice cream and Cool Whip. Spread and freeze.
Boil chicken in enough water to cover until tender. Reserve broth. Chop chicken. Place in a greased 9 x 13-inch baking dish. Spread soup over chicken. Pour broth over soup. Sprinkle with salt and pepper to taste. Mix flour, milk and margarine; pour over chicken mixture. Bake, uncovered, at 350° for 1 hour.
Marinate leftover vegetables (broccoli, asparagus, carrots, beans, etc.) in Italian dressing. Refrigerate and serve as salad or as a condiment.
Combine berries with 1/2 cup sugar, lemon juice, nutmeg and margarine. Place into a greased boiler. In a separate bowl, work shortening into sifted dry ingredients until mixture looks like fine cornmeal. Mix together egg, milk and cinnamon; stir into dry ingredients using a fork. Spread batter over berries. Add 1 cup of water to a 3-quart saucepan. Cover. Cook over medium heat and when vapor appears around the edge of the double boiler, lower heat and cook 35 minutes. Serve cobbler hot, topped with fruit, cream, whipped cream or vanilla ice cream. Serves 6.
Rinse, drain and finely chop shrimp. Place cream cheese in a 2-quart casserole. Microwave at Medium (50%) for 1 to 1 1/2 minutes or until softened. Stir in remaining ingredients except crackers. Microwave at Medium-high (80%) for 4 to 6 minutes or until well heated, but not boiling, stirring after half the cooking time. Transfer to serving container. Serve warm with assorted crackers.
Mix together. Roll into little balls. Let balls chill. Dip into melted chocolate. Cool on waxed paper.
Prepare rice according to package directions but omit butter. Add onions, green pepper and drained artichokes. Mix juice of artichokes with mayonnaise and curry powder. Add to rice mixture. Add almonds and raisins.
Wash chicken and cut as for frying. Discard any large gobs of fat; remove all of skin. Dry well on paper towels.
Sort and rinse peas. In large skillet, saute onion in butter until tender, but not brown. Add these both to a large pot. Cover with water. Add bay leaf, thyme and salt; bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours, or until peas are tender. Add tomatoes and meats. Cover and simmer 30 to 45 minutes more. Serves 6 to 8 (high fiber).
Put cabbage in 4-quart dish. Pour milk on. Sprinkle with bread crumbs. Dot with butter. Cover and bake for 30 minutes at 350°. Uncover and bake 30 minutes more, until bread crumbs are lightly browned and cabbage is tender.
Cream together sugar, shortening, pumpkin and eggs. Mix together flour, soda, baking powder, cinnamon and salt. Add this to creamed mixture, then add vanilla. If desired, add raisins, nuts, coconut or chocolate chips. Bake at 350° for 15 minutes. Makes a large batch.
Saute onion in margarine until lightly brown. Add to tuna and mushroom soup. Add pepper. Bake in 325° oven for 30 minutes. May be topped with cornstarch and milk. Season to taste. Makes 4 servings.
Measure flour, sugar, baking powder and salt together into a mixing bowl. Cut in shortening until mixture is like meal. Add milk to egg. Add liquid ingredients to flour mixture. Stir only until flour is moistened. Blend in blueberries lightly. Fill greased muffin pans 2/3 full. Bake in preheated oven at 400° for 20 to 25 minutes, or until golden brown. Makes 1 dozen.