HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wrap rinsed chicken livers with strips of uncooked bacon. Place on cookie sheet. Baste with butter and Worcestershire sauce mixture. Broil in oven, turning once.
Put eggs in pot and cover with water; heat just until the water boils. Remove pot from heat and cover. Let stand 15 to 18 minutes; remove shells from eggs. Cut eggs in half and remove yolks. Put the yolks in a small bowl and mash with fork. Add rest of ingredients and mix. Fill the egg whites with mixture, heaping it up slightly. Hint: Set pot in sink and run cold water over them to cool eggs down quickly. This makes them easier to peel.
Heat milk and corn gradually. Stir in egg. Add next four ingredients and dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with buttered crumbs. Bake at 350° for 20 minutes. Serves 6.
Combine flour and salt in a medium bowl. Mix oil and milk together with a fork. Add to flour and mix with hands until just mixed. Add a little cold water if more liquid is needed. Split dough into two balls. Chill 10 minutes. On a dry floured counter, press dough into a flat circle with hands.
Heat oven to 375°. Mix brown sugar, shortening, margarine, coffee, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining ingredients. Drop dough by rounded teaspoonful about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched. Cool. Makes about 4 dozen cookies.
Mix all ingredients except sour cream. Put half in a bowl and let it begin to jell. Then cover with sour cream. Pour on the other half which you have not chilled. Put in refrigerator to congeal.
Brown and drain meat. Then dump together and season to taste: a little Tabasco, chile powder and garlic. Great on a cold day. Serve with corn bread.
In large mixing bowl, combine Eagle Brand milk and water. Add pudding mix; beat until well mixed. Chill for 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart round glass serving bowl. Top with 1/3 each of vanilla wafers, bananas and pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Mix sugar, frozen coconut and sour cream until blended. Place in a covered container and refrigerate overnight. The next day, prepare cake mix as directed on box. Bake in layers. When cool, split layers into 4 layers. There should be enough topping to cover all four layers. Cover entire cake and refrigerate for another day or two. The longer this cake is refrigerated, the better it becomes.
Chop celery, carrots and onion. In large saucepan, break eggs in peanut oil. In separate corners of pan, place celery, carrots and onion. With spatula, chop egg up and flip as it cooks and stir other vegetables. Add rice and soy sauce and mix all together, stirring and flipping until rice is brown. Serves 4 to 6.
Make cake according to directions. Pour into greased and floured 13 x 9-inch pan. In bowl, mix cream cheese, sour cream and sugar. Add eggs one at a time, then add vanilla and flour. Mix until smooth and pour over chocolate batter. Bake at 350° for 1 hour or until done.
Brown hamburger or sausage, whichever you choose. Drain. Add pork and beans and onion; simmer 10 minutes. Good over cooked rice or mashed potatoes or biscuits.
Combine bananas, oats and milk in bowl; set aside. Cream butter or oleo and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Combine dry ingredients, adding alternately with banana mixture to creamed mixture. Spoon into two greased 9 x 5 x 3-inch loaf pans. Bake in preheated 350° oven for 1 hour. Remove from pans; cool on wire rack. Yields 2 loaves. Can be frozen up to 3 months.
Sift flour with cornmeal, baking powder, salt and sugar; set aside. Combine eggs, milk and oil in a large bowl. Beat until smooth. Add yams and beat until blended. Add flour mixture, stirring only until flour mixture is moistened. Spoon into 2 greased 8-inch square pans. Bake at 425° for 35 to 40 minutes or until breads test done. Cut into squares. Serve warm with butter.
Mix first 3 ingredients. The ginger ale is to be added just before serving. Sherbet can be added if desired.
Saute garlic in olive oil. Add basil and oregano; stir frequently and do not overcook. Add butter; let melt. Continue to stir. Meanwhile, water should be brought to a boil. Add tortellini. Cool and toss.
Heat oil in skillet; brown meat; set aside. Drain pineapple and combine the juice with the water, vinegar, brown sugar, cornstarch and soy sauce. Mix well. Cook sauce in the skillet until clear and slightly thickened. Add meat and cook over low heat for about 55 minutes. Add green pepper, onion slices and pineapple chunks and simmer about 5 more minutes. Serve over steamed rice.
Place bacon slices in skillet and cook until crisp; remove from skillet to cool. For fresh corn, cut off cob (it is better cut off cream style). Mix corn, salt and sugar; pour into bacon drippings in skillet. Crumble bacon strips into corn. Add 1/2 cup water. Cook 15 to 20 minutes over low heat. Stir often.
Combine brown sugar and flour. Add egg yolks and water and beat with electric mixer until creamy and smooth. Heat the can of milk until hot and add the creamy mixture. Cook until thickened; stir constantly. When thickened, remove from heat. Add butter and vanilla. Pour into an 8-inch pie shell. Top with meringue.
Cook the chicken in enough water to cover until tender. Pick off bone, return chicken to broth. Bring to a boil. Thicken with flour mixture. This amount depends on the thickness you want. Cook and stir well. A few drops of yellow food coloring adds color. Serve over biscuits or mashed potatoes.
Butter baking pan or dish (9 x 9 x 2-inches). In large saucepan, heat gelatin (dry), corn syrup and butter to boiling over medium heat, stirring constantly. Remove from heat; stir in cereal until evenly coated. Pat mixture evenly in pan with buttered back of spoon. Cover, chill until set, about 30 minutes. Cut into 1 1/2-inch squares. Stores at room temperature. Makes 3 dozen squares.
In a 9 x 13-inch pan, spread the can of blueberry pie filling followed by the can of crushed pineapple. Sprinkle the box of yellow cake mix over top (don't mix). Pour the butter over the cake mix and sprinkle with chopped pecans if desired. Bake at 325° for 1 hour.
Mix brown sugar, sugar, oats and butter. Pat in buttered 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Melt chocolate chips. Add peanut butter. Spread over cooled bars. Refrigerate.
In large saucepan heat oil. Saute onion, garlic, carrot and celery until golden brown. Add parsley, oregano, basil and meat. Stir and cook until meat is brown. Add wine and let evaporate quickly. Add tomatoes, salt and pepper; simmer about 1/2 hour. Prepare rigatoni as package directs. Drain. Pour in warm bowl. Add sauce and parmesan cheese. Toss to mix.
In a shallow dish, beat eggs, sugar, salt, milk and vanilla. Soak bread in mixture. Heat butter over medium-high heat and cook each slice until lightly browned on each side. Serve with maple syrup or Brandied Lemon Butter and lemon slices. Sprinkle with powdered sugar. Serves 6.
Saute onion in bacon drippings until tender. Add okra and cook 5 minutes, stirring occasionally. Add remaining ingredients, stirring well. Cover and simmer 15 to 20 minutes or until corn is tender. Yields 6 servings.
Peel fresh carrots and cut into chunks or use frozen carrots. Boil carrots until extra soft. Drain very well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and butter. Mix well. Whip eggs and add to carrot mixture. Pour mixture into a 9 x 13-inch buttered baking dish. Bake at 350° for 1 hour or until top is lightly brown. Add powdered sugar to top and serve.
Place the whole wheat flour in a large mixing bowl and set in the oven at the lowest temperature for 20 minutes. While the flour is warming, dissolve the yeast in 1 cup warm water. Add the honey to the mixture and set it aside. Then dissolve the molasses in 1 cup water. Set aside while the flour is being warmed. This short time period will give the yeast mixture time to work before you combine it with flour.
Put vegetables in 9 x 12-inch casserole dish in microwave with 1 tablespoon water. Cook until tender, then set aside to drain. Debone chicken breasts; cube and season to taste. Brown in oleo. Remove chicken when brown, leaving remaining oleo. Saute onions. When ready, add cheese. When melted slowly, add milk and stir. Then add vegetables. Stir until well coated with cheese. Add noodles and chicken; stir gently again. Put in same 9 x 12-inch dish and top with bread crumbs. Bake in 350° oven for 20 to 30 minutes. Serves 6 to 8 people.
Unroll dough into rectangles; press onto bottom and sides of 15 x 10 x 1-inch jellyroll pan to form crust. Bake at 375° for 10 minutes. Combine remaining ingredients; mix well. Spread over crust. Bake at 375° for 15 minutes or until cheese is melted. Let stand 5 minutes before serving. Garnish with thin red pepper strips.
Brown meat and onion, add seasonings and tomato sauce. This may be made ahead and used when ready. In casserole (round) alternate layers of tortillas, sauce, olives and cheese. Add water, cover and bake at 400° for 30 minutes. May be frozen before adding water for later use. Serves 5 to 6.
Cook broccoli and drain. Saute onion in butter. Add broccoli, cheese, mushroom soup and mushrooms. Heat thoroughly. (Good in crock-pot.) Serve with plain Doritos.
Boil cauliflower in salted water until tender (about 20 minutes). Drain. Make cream sauce. If desired, add part of cheese to sauce. Reserve other and sprinkle over top of cauliflower. Place whole cauliflower (or broken into flowerets) into casserole. Pour sauce over cauliflower. Just before serving, sprinkle with grated cheese and almonds. Brown in moderate oven for about 10 minutes. Serves 4.
Use a tube pan. Cream margarine, sugar and eggs together. Sprinkle flour over nuts and fruit, covering good. Add to batter and add vanilla. Bake at 250° for 3 hours.
Mix the first 5 ingredients and add ground beef. Make meatballs the size of a silver dollar and place in casserole dish. Mix the next 3 ingredients and pour over meatballs.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat liquids until very warm. Add to dry mixture and beat well. Stir in enough remaining flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle top of batter with cornmeal. Cover, let rise in warm place for 45 to 60 minutes. Bake at 400° for 25 minutes. Turn out of pans while bread is still warm.
Bake cake as directed in 13 x 9-inch pan. Meanwhile, combine pineapple and sugar in saucepan. Cook over medium heat 20 minutes. Poke fork into done cake. Pour on pineapple mix; spread evenly. Cool completely.
Sift together flour, baking powder, soda and salt. Work in shortening. Add buttermilk and stir until well mixed. Drop by teaspoonfuls onto greased baking sheet, leaving a little space between biscuits. Bake at 425 degrees until nicely browned, about 10-12 minutes.
Melt margarine over low heat in saucepan. Blend in flour and seasonings. Gradually add buttermilk; cook, stirring constantly, until thickened. Add chicken and vegetables. Continue cooking ten minutes, stirring occasionally. Spoon into 1 1/2-quart casserole. Combine dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Stir in chives. Reserve 2 tablespoons egg and combine remaining egg and buttermilk to flour mixture, mixing just until moistened. On lightly floured surface, knead dough ten times. Roll out dough to 10-inch circle. Place over chicken mixture. Brush with reserved egg. Bake at 400° for 15 to 20 minutes or until crust is golden brown. Serves 6 to 8.
Blend all ingredients. Add enough water to make 1 1/2 gallons. Add large bottle ginger ale or more if you need to make more.
Beat egg with fork. Add mayonnaise and chicken soup; blend well. Stir in broccoli, onion and cheese. Pour into 1 1/2-quart oblong dish. Sprinkle crumbs on top. Bake at 350° for 35 to 45 minutes.
Cream butter and sugar. Add eggs one at a time, beating well after each one. Add flour and vanilla beating well. Pour into greased and floured tube pan. Place in cold oven. Set oven at 350° and bake one hour.
Beat butter, eggs, sugars and vanilla until light and fluffy. Add dry ingredients; blend well. Stir in chips and nuts. Drop from teaspoon onto ungreased baking sheet 2 inches apart. Bake in a moderate oven (375°) for 7 to 9 minutes. Makes about 7 dozen.
Mix together first 6 ingredients. Place in casserole dish; sprinkle with Cheddar cheese. Bake 20 minutes at 350°.
Heat oven to 350°. Brown hamburger and onion together. Drain. Add salt, pepper, garlic, soup, chilies and enchilada sauce. Mix well. Line bottom of 13 x 9 casserole dish with tortillas. Cover with half of the meat mixture. Add another layer of tortillas, then meat sauce. Cover with cheese. Bake for 30 minutes. Serves 6 to 8.
Drain pineapple, reserving the syrup. In a saucepan, combine rice, water, pineapple syrup and salt. Mix just to moisten the rice. Bring quickly to boiling, reduce heat, cover and simmer 5 minutes. Remove from heat and let stand 5 minutes. Add marshmallows, pineapple, banana and lemon juice. Stir and then allow to cool completely. Fold in cream. Chill before serving.
Combine broth, broccoli and butter. Simmer 5 minutes. Add remaining ingredients and let simmer 20 minutes.
Beat eggs until thick. Add sugar to eggs slowly, 1/2 cup at a time. Stir in vanilla. Sift flour, baking powder and salt together. Stir in flour mixture 1/2 at a time. Fold in apples. Stir in walnuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Cook meat, onions, pepper and seasoning in skillet until meat is brown. Put about 1/2 cup of cheese in the bottom of an unbaked pie shell. Pour drained, cooked meat mixture over cheese in shell. Mix mayonnaise, milk and eggs and pour over meat mixture. Sprinkle rest of cheese on top. Bake for 35 to 40 minutes, then cool for 10 minutes.
Place dough on a large cookie sheet on foil. Pat out with hand, then sprinkle cheese. Spread pepperoni on dough and sprinkle with olive oil and oregano. Fold into thirds, seam faced down, on cookie sheet. Pinch ends closed. Bake around 20 to 30 minutes at 350°, in preheated oven, until golden brown. Can brush crust with egg white. Slice and serve.
Dissolve yeast in warm water, add dry ingredients; cover and let rise in warm place until double. Turn out onto floured surface; knead just to coat with flour; flatten to even thickness. With a round cutter, cut rolls and place onto a lightly greased pan. Bake at 400° for 15 to 20 minutes.
Put into mixing bowl the yellow cake mix, vanilla pudding, sour cream, eggs and oil. Beat as directed on package. Put half of batter into greased pan.
Pare and slice enough potatoes to equal 2 cups; set aside. Cook onion in 1/4 cup margarine until tender. Blend in flour and seasonings. Gradually add milk, stirring until smooth. Cook, stirring constantly, until mixture is slightly thickened. Place half of sausage in bottom of 2-quart ovenproof casserole. Add half of potatoes, half of peas and half of sauce. Repeat layers with remaining ingredients, ending with sauce. Combine crumbs and margarine; sprinkle over sauce. Bake at 350° for 20 to 30 minutes or until crumbs are lightly browned. Makes 4 servings.
Add shrimp, crab, crawfish, corn and potatoes to pot of boiling water with shrimp boil. Wait a few minutes (not too long) and take out. Throw all ingredients on a table and enjoy! A little messy but fun!
Combine all ingredients in deep casserole dish (1 quart size). Cover and refrigerate at least 8 hours. Bake covered at 350° for 1 hour. May sprinkle little paprika on top.
In skillet over medium heat, brown meat and onions. Cook until done; drain. Stir in corn, tomato sauce, rice, steak sauce and pepper. Set aside.
In a large saucepan, combine all ingredients except salt and pepper. Cook over low heat, stirring occasionally, until thoroughly heated. Season to taste with salt and pepper.
Chill milk in freezer several hours. Dissolve jello in boiling water. Add lemon juice and undrained pineapple. Chill until slightly thickens. Whip margarine, cheese and sugar until fluffy. Fold into jello. Whip milk until it peaks. Fold into mixture. Butter dish and sprinkle with 1/2 of crumbs. Pour cheese mixture. Put remainder of crumbs on top. Chill several hours.
Peel oranges (no white), cut into thin strips, spread on cookie sheet. Bake at 250° for 10 minutes. Cool. Toss all ingredients. Cover. Store one week before use.
Into a 9 x 13-inch pan, pour the can of pineapple. Over it, spread the cherry pie filling. Spread the coconut over this, then sprinkle the dry cake mix over all these layers. Top with nuts. Put thinly sliced oleo over top. Bake for 1 hour in a 350° oven.
Cream margarine and brown sugar. Add eggs, one at a time. Mix flour, cinnamon, cloves and salt. Add to creamed mixture. Add the raisins, juice and nuts; mix. Drop by spoonfuls onto cookie sheet. Bake at 375° about 10 minutes. This is a nice moist cookie.
Layer the ingredients as stated in an 8 x 8-inch baking pan. Bake at 350° for about 10 minutes or until bubbly. Serve with Tostitos or a heavier chip.
Stir gelatin into boiling water until dissolved. Let stand until cool. Add carrot, celery and pineapple. Also add cheese if used. Refrigerate until gelatin is firm. Serves 6.
Put shanks in covered ovenproof casserole. Mix all other ingredients and cut large onion and put slices on top of shanks. Pour all over shanks and cover your dish. Potatoes and carrots may be added to dish. Bake 3 hours in 300° oven.
Line baking pan with foil. Arrange chicken pieces in pan. Cover with foil. Mix together other ingredients and sprinkle over chicken. Place onion rings on top. Bake at 350° until tender.
Beat eggs in bowl. Add corn muffin mix, sour cream, corn, melted butter and sugar. Grease an 8 x 8-inch pan. Bake at 350° for about 1 hour.
In a 1 1/2-quart microwave-safe bowl, combine sugar, corn syrup and salt; mix well. Microwave on High for 4 minutes. Stir in almonds; microwave on High again 4 minutes. Add butter and vanilla; microwave on High 1 to 1 1/2 minutes. Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-inch pieces. Melt chocolate in microwave. Drizzle over top. Yield: About 1 pound.
Mix dry ingredients together well. Pour enough boiling water just to mix well. Add shortening. Form into palm size pones. Deep fry until golden brown.
Using a mortar and pestle, crush the fennel seed, mustard seed and pepper. Set aside.
Mix all ingredients well. Fill large, clean sausage casings with mixture. Boil in salt water or place in baking dish; bake at 350° for about 50 minutes.
Chop raisins and boil water and raisins for 5 minutes in a 2-quart pan. Remove from heat and add apples, chocolate and margarine. When mixture is cool, stir in flour, baking powder and soda. Add egg, liquid sweetener (Sweet 10) and vanilla. Beat 1 minute by hand and stir in nuts. Bake in 9 x 9-inch pan for 40 minutes at 350°. Cut into pieces, wrap and store in freezer. Contains 175 calories per piece.
Do not drain the pineapple. Mix flour, pineapple, sugar, eggs, nuts and baking soda well. Pour into a prepared 9 x 13-inch pan. Bake in a 350° oven for 35 to 45 minutes. Mix the powdered sugar, butter, cream cheese and vanilla. Beat until smooth. Spread immediately over hot cake and let cool.
Combine above ingredients. Pour into unbaked pastry shell. Bake in 350° oven until a knife inserted in middle comes out clean.
Mix juices, lemonade and sugar. Let stand until ready to serve. Then add ginger ale, strawberries, sherbet, ice cubes and rum. Enjoy!
Dredge peaches in flour. Add next 5 ingredients and mix well. Set aside. Roll 3/4 of pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 13 x 9 x 2-inch baking dish. Spoon in peach mixture. Roll remaining pastry out to 1/4-inch thickness on a lightly floured surface. Cut into 1/2-inch strips. Arrange in lattice fashion over peaches. Bake at 350° for 1 hour. Yields 8 to 10 servings.
Mix well and drop by spoonfuls into muffin tin. Bake at 350° for 10 minutes or until golden brown.
Cook chicken breasts until tender, 30 to 40 minutes. Cool and remove bones. Cook eggs approximately 10 minutes and slice. Combine milk and flour together and pour into chicken broth. Add chicken and eggs for a delicious dinner. Salt and pepper to your taste; serve over hot biscuits. Serves 2 to 4.
Cream shortening with sugar and well beaten egg. Mix flour, salt and baking powder. Add alternately with milk (start and end with flour). Beat altogether until batter is creamy. Pour into greased 13 x 9 x 2-inch pan.
Preheat oven to 350°. Grease 2 (15 1/2 x 10 1/2-inch) jelly roll pans. Prepare 1 package of cake mix, substituting orange juice for water. Spread batter evenly in cake pan. Bake 20 minutes. Cool cake for 15 minutes in pan. Invert on rack. Repeat steps for second cake mix. Slice 1 pint of strawberries. Cut remaining strawberries in half. Beat the whipped cream, powdered sugar, vanilla and salt until stiff peaks form. Put one cake layer on a flat serving board. Spread with about 2 cups whipped cream and top with sliced strawberries. Put the second cake layer on top. Put remaining whipped cream over top and sides of cake.
Wash eggplant and cut in half lengthwise. Carefully remove pulp, leaving 1/2-inch of the outer shell. Dice pulp.
Dust chicken with flour. Melt oleo in heavy skillet and add chicken. Cook over moderate heat about 15 minutes on each side. Pour mushrooms with broth into saucepan. Add bouillon cube and heat. Blend wine and cornstarch (to mushrooms) until thickened. Allow sour cream to come to room temperature. Place in bowl, stir until smooth. Add to sauce. Remove chicken to warm place. Pour sauce into skillet. Heat and serve over chicken and rice on platter.
Stir ingredients until dissolved. Beat until smooth (will be thin but will thicken later on). Keep in refrigerator.
Layer first 3 ingredients in 9 x 13-inch pan. Mix together milk, eggs, salt, mustard, pepper and onions. Pour over dry ingredients. Refrigerate overnight. Bake 1 to 1 1/2 hours in 350° oven.
Saute mushrooms and onion in butter until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half and broth. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in remaining ingredients. Cover and simmer 10 minutes, stirring occasionally. Yields 4 cups. To store, refrigerate up to 2 days; freeze up to 1 month.
In large pot, brown hamburger. Open macaroni and cheese box, reserve cheese package until later. Add 2 cups water, spinach and macaroni (only, not cheese) to hamburger and bring to boil. Reduce heat, simmer 10 minutes. Add cheese package, Cheddar, partially drained kidney beans and garlic salt to taste. Stir well. Let "sit" 10 minutes before serving. Serves 4. May be doubled.
Mix butter, sugar, salt and vanilla. Work in flour. The last bit of flour may be worked in with hands. Add nuts. Chill dough. Roll into 1-inch balls. Place on ungreased baking sheet and bake at 350° for 10 to 12 minutes, until set, but not browned. Roll in sifted confectioners sugar while warm. Cool.
Mix together and freeze until a mush. To 1 gallon of punch, add 1 quart of ginger ale. Serves 25 to 30.
Cook shells according to package. Mix lemon juice, mayo, mustard, sugar, basil and salt.
Mix well. Let stand overnight before serving. You may make this and keep in refrigerator for a long time as it is used. The longer it stands, the better the flavor.
Steam ham hocks in a small amount of water for about 1 hour. Cut and wash collard greens very well. Add the greens, chopped green pepper, scallions, sugar and seasoning to the pot. Simmer for approximately 1 hour or until tender.
Use #1 blade on Saladmaster machine to grate potato, carrot, celery and crackers to a fine mesh. Cut onion on #2 blade. Add 2 eggs and 1/2 the bottle of soy sauce. Mix to a consistent color. Add meat and knead thoroughly to a consistent color throughout. (Check for dry spots or lumps of unmixed meat; knead some more.)