HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roast pork until done. Save drippings to make drippings gravy. Lift roast out of roaster; place on platter. Saute sauerkraut in frypan or skillet with a couple of tablespoons butter and 2 heaping tablespoons of brown sugar. Cook on low heat until well blended or about 30 minutes. Place this around roast after slicing.
Cook until tender the squash; drain and then add sugar, brown sugar and cinnamon. Mix well and place in baking dish. Stir-fry slices of 2 apples in margarine, sugar and water. When tender, add pineapple and raisins. Spoon into squash and top with brown sugar, flour, melted margarine and pecans; bake until slightly brown and serve.
Mix flour, nuts and margarine together. Press in a 8 or 9-inch pie plate. Bake for 15 minutes at 350° or until browned.
To prepare either sauce, combine all of the listed ingredients in a small bowl; mix thoroughly. Cover and chill for at least 1 hour before serving. Each recipe makes about 1 1/2 cups sauce.
Dissolve yeast in lukewarm water in large bowl. Scald milk; add sugar, salt and shortening. When shortening is melted, add cold water and egg. Remove from heat.
Place Twinkies in 13 x 9-inch pan. Slice bananas on top. Cook undrained pineapple and sugar in pan 10 minutes. Pour over Twinkies. Prepare pudding with milk. Pour over pineapple mixture. Cover with Cool Whip. Top with coconut and nuts. Chill.
In oven, saute onion, celery, green pepper and garlic in butter until tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley. Simmer, uncovered, until shrimp are cooked, approximately 7 to 10 minutes.
Slice oranges. If needed, add sugar. Combine oranges, coconut, cherries and pecans. Serve with a dollop of cream.
Drain cans of crab and shrimp; set aside in an extra large lasagna pan. Saute onion and butter for 5 minutes. Add cream and salt and pepper to taste. Add sauteed mixture to crab, shrimp and krab mixture. Add grated Cheddar and Parmesan cheeses. Mix thoroughly. Bake, covered, at 350° for 30 minutes; uncover and continue to bake at 300° for 25 minutes. Makes approximately 20 servings.
Preheat oven to 375°. Turn down TV. Remove toys from counter. Measure 2 cups of flour. Get baking powder. Remove Dustin's hand from flour. Put flour, baking powder and salt into sifter. Vacuum mixture off kitchen floor (that Dustin spilled). Get egg. Answer telephone. Separate egg and warm baby Alison's bottle. Help Susie figure out new math problem (the old reliable way). Grease pan; salesman at door. Take 1/4-inch of salt from greased pan and look for Dustin. Put mess in wastebasket; dishes in dishwasher. Call bakery. Take aspirin.
Dissolve gelatin in hot water. Add cold water and chill until partially thickened. Peel orange and cut in very small pieces. Fold orange, pineapple, cranberry sauce and nuts into gelatin. Pour into a quart dish or mold until firm.
Mix together. Put in casserole dish. Put buttered Ritz cracker crumbs on top. Use 1/2 roll of crackers. Bake 30 minutes at 350°.
Mix all ingredients except coconut. Form into small balls. Roll in coconut. Store in covered container in cool place. Makes about 75. Best after a day or so.
Mix well and pour over 8 chicken breast halves. Cover and cook for 1 hour at 350°. Serve over rice. Easy and good.
Cut French bread in half lengthwise. Drizzle garlic butter over both halves. Toast in oven for 1 or 2 minutes. Remove from oven. Spread 1/2 jar Blue cheese dressing over bread. Sprinkle with Parmesan cheese, paprika and parsley. Heat in oven until cheese melts. Serves 4 to 5.
Soak cut up cucumbers in lime and water for 24 hours. Wash until water is clear. Chop cucumbers, onions and peppers. Add pimento.
Heat to boiling, but do not boil. Put in cleaned hot jars. If you like, use cucumbers instead of squash. Very good.
Sprinkle salt over squash, onions and peppers (chopped small). Cover with ice. Mix and let stand 1 hour (pick out ice or let mixture stand until ice has melted). Drain. Combine pimentos, sugar, vinegar, celery seed and mustard seed; bring to a boil. Add squash mixture to boiler and boil for 2 minutes. Pack in hot jars and seal.
Cream together powdered sugar, margarine and egg yolks. Add melted baking chocolate, salt, vanilla and chopped nuts. Fold in stiffly beaten egg whites. Crush graham crackers or vanilla wafers in bottom of 9 x 13-inch baking dish. Pour in filling and freeze 2 hours or overnight. Spread 1 quart peppermint ice cream over chocolate; put some of the crumbs on top and freeze. It helps to put ice cream in refrigerator when you put chocolate layer in the freezer; this way the ice cream is softened enough to spread well in 2 hours. Makes 12 servings.
Heat meat and onion together and brown. Drain. Add rest of the ingredients. Put chips in bottom of pan. Pour meat mixture over chips. Add 1/2 pound cheese over mixture. Bake until cheese melts in oven at 350°.
Combine all ingredients; beat until creamy, then cook until hard boil or hard ball stage. Mix vanilla and nuts, beating again until creamy. Work fast. Break with fork.
Trim crust from bread; cut into 1/2-inch slices. Line a 1 1/2-quart round bowl with bread, pressing firmly with fingers. Cook plums with 1 cup sugar and cinnamon, stirring constantly until plums are soft, about 10 minutes. Cook peaches with 2/3 cup sugar, about 10 minutes. Layer plums and peaches in bread-lined bowl. Cover top with remaining bread slices. Place a flat plate with a heavy weight on top. Refrigerate overnight. Unmold and serve with whipped cream (Cool-Whip).
Heat oven to 350°. Beat sugars, oleo, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoon about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Makes about 2 dozen cookies.
Grease baking dish; slice potato and place one half in bottom of dish. Sprinkle with half of the onion and seasoning (this should be used sparingly). Add the ham and cover with remaining half of potato and onions. Add milk and if it is too much for the dish, hold and add gradually during cooking process. Cover and bake in oven at 350° until potato is cooked through and brown on top, about 20 minutes. Contains 299 calories per serving.
Place flour in pie plates and make hole in center. Pour the other ingredients in and mix well. Press into pie plate and bake according to pie directions.
Boil potatoes until tender. Mix potatoes, 1 stick butter, 1/2 cup sugar, 2 eggs and vanilla; mix well. Pour in casserole dish.
About noon on the day you are going to serve it, take the meat out of the refrigerator and let it stand at room temperature for about an hour.
Grease a round pizza pan. Roll dough into a circular shape onto pizza pan. Bake until golden brown. Next, mix cream cheese and Cool Whip until completely blended. Let chill in refrigerator. Cool cookie pizza.
Place the apple slices in a buttered dish. Cream the sugar, flour and butter; cover apples with this mixture and bake for 1 hour in a 350° oven.
In a large bowl, whisk together the vinegar, garlic paste and pepper to taste. Add oil in a stream, whisking and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.
Peel pears. Combine wine, sugar, lemon and cinnamon stick. Bring to a boil. Add pears. Cover and poach until just tender. Remove pears. Mix cornstarch with a small amount of water, then add to wine mixture. Cook, stirring until clear and thickened. Arrange pears on serving dish and spoon over wine sauce.
Preheat oven to 350°. Heat the oil in a saute pan and saute the onion and garlic together until limp (5 to 7 minutes). Add the lemon juice and basil. Oil a casserole and layer in the squash, tomatoes and onion mixture, ending with the tomato on top. Bake, covered, for 30 minutes. Remove the cover. Sprinkle the cheese on top and bake 10 minutes.
Cook chicken until tender. Remove from bones; set aside. Cook spaghetti in 2 quarts chicken broth until done. Dice green pepper, onion and garlic and saute in oleo. Add diced celery, mushrooms and tomatoes. Cook slowly for 2 hours. Add to chicken and spaghetti. Put in baking dish so it will be about 2 1/2 inches deep. Cover with grated cheese and bake for 30 minutes.
Open baked potatoes. Fill with meat, desired stuffing items (some or all of listed) and picante sauce. Heat together Velveeta, milk and 1/2 cup picante sauce. Enjoy! Serve with mixed green salad, fruit salad and a light dessert.
Mix sugar, egg yolks, salt, butter or margarine and flour (dissolve flour in a little water first) and the rest of the water and vinegar together. Cook over hot water, about 25 minutes. Cool a few minutes to luke warm. Pour filling into the unbaked pie crust and bake in 425° oven until the pastry is nicely browned. Beat the egg whites, add a tablespoon of sugar per egg and flavor with lemon juice. Beat until the whites form a peak meringue. Brown lightly in a 325° oven. The use of the meringue is optional.
Mix oleo, flour and nuts thoroughly and press in square or oblong pan. Bake at 350° for 20 minutes. Mix cream cheese, powdered sugar and 1/2 of Cool Whip and put on top of crust. Mix pudding and milk and add third layer. Top with other half of Cool Whip. Add nuts if desired.
Mix and bake in 2 greased cookie sheets at 350° about 20 minutes.
Beat egg whites until foamy. Add all ingredients, except sugar. Beat until stiff. Add sugar, 1 tablespoon at a time. Put in deep buttered 10-inch pie pan. Bake at 275° for 45 minutes to 1 hour. Crust should be high and slightly browned. Turn off oven. Let cool with door open.
Make this in the crock-pot at low setting. Open all ingredients and just dump in the crock-pot. Can be made in under 10 minutes. Tastes like homemade! Mix before going to work and it will be ready when you come home. Enjoy.
Let rolls rise. Press rolls down flat with slice of pepperoni. Top with cheese and fold. Roll up and close ends. Place rolls on greased baking sheet and bake until light brown at 350°.
Saute onion and pepper in butter until transparent. Combine with remaining ingredients and pour into a greased 2-quart casserole. Bake 35 minutes at 350°.
Blend sugar and cornstarch into drained juice; cook until thick and clear, stirring constantly. Add food coloring and cherries; cool and pour on top of dessert. Chill to serve.
Put frozen balls in well-greased Bundt pan. Sprinkle pudding (dry) over dough balls. Make syrup with remaining ingredients and pour over dough. Let set at room temperature overnight. Bake at 350° for 30 to 35 minutes.
Cook macaroni in salted water. Cook mushrooms until tender. Grate cheese. Drain peas. In a large Pyrex bowl alternate a layer of macaroni, cheese, peas, mushrooms and sprinkle with cracker crumbs. Dot with butter, salt and pepper, leaving macaroni, cheese and crumbs on top of last layer. Pour 1 can tomato juice on top, then pour cream and 1 cup tomato juice over all. Cook slow 4 hours.
Grease 13 x 9-inch pan. Spread ingredients in pan in the order listed but do not stir anything together. Bake in 350° oven for 60 minutes.
Melt butter. Mix ingredients. Pour into 8 x 8-inch pan. Place fruit on top. Bake 1 hour at 350°.
Place almond paste, sugar and lemon juice in a mixing bowl. Add 8 unbeaten egg whites and mix to form a soft dough. Add the remaining egg white only if necessary. Using a teaspoon, drop the dough onto a buttered cookie sheet. Bake in a preheated 375° oven for 15 to 20 minutes. Makes 5 dozen.
Cook egg yolks, sugar and vinegar until thick. Add oleo and let cool, then add onion, cream cheese and jar of pimentos. Refrigerate. Serve with Ritz crackers.
Brown hamburger in large frying pan; drain off grease. Chop onion, pepper and garlic; toss in with meat. Add Worcestershire sauce and hot sauce. Stir in rice, salt and pepper to taste. Add enough water to cover. Bring to boil. Cook for a minute. Cover and simmer for 1/2 hour.
Combine cocoa and sugar in a mug; add enough milk to make a thin paste. Mix until smooth. Add milk to fill mug. Microwave for 1 1/2 minutes on High or until steaming. Makes 1 serving.
Combine cake mix, butter and 1 egg. Beat until mixture reaches dough-like consistency. Spread in bottom of greased pan. Combine remaining 2 eggs, vanilla, cream cheese and confectioners sugar. Beat with electric mixer for 3 minutes. Spread cream cheese mixture on top of cake mixture. Bake in preheated 350° oven for 15 minutes. Top with almonds and bake 30 minutes more or until firm. Cut into bars while still warm.
Preheat oven to 350°. Take a 9 x 13-inch baking pan and turn upside down. Mold a piece of foil, shiny side down over bottom of pan. Turn over pan and place foil in pan. Place one tablespoon of butter in pan and put in oven to melt. Spread butter over foil after melted.
Blend butter, sugar, flour and salt. Add eggs and beat well. Stir in corn and milk. Pour ingredients into a buttered casserole and bake 45 minutes at 325°. Stir once halfway through cooking. When done, pudding will be golden brown and a knife inserted will come out clean.
Mix the first 6 ingredients together and put aside. In a saucepan over low heat, mix remaining ingredients. Grease 2 loaf pans. Add 1/2 of saucepan mixture to each pan. Add 1/2 of cake mix/pudding mixture to each pan. (This mixture will not spread evenly, but it will rise and fill loaf pan completely during baking.) Bake for approximately 1 hour at 300°. Cool completely before removing.
Blend until smooth. May add a little onion. Some milk may be needed if mixture is to thick.
Put all above ingredients in a bowl and mix thoroughly. Roll into balls (about walnut size). Refrigerate - the colder the better-easier to dip.
Mix well and fry in skillet until eggs are done. Cut and serve on 2 slices bread as a sandwich. Very good.
Cream Crisco and sugars. Add eggs, milk, and oats. Stir together flour, salt, soda, and cinnamon. Add slowly. Last, stir in chocolate chips or other ingredients. Drop by spoonfuls and bake at 350° for 10 minutes. This is my favorite "memory" recipe of my Florida grandmother.
Add the 2 beaten eggs to the cooled milk mixture. Add this to the yeast mixture and add the 4 cups of flour. Knead. Refrigerate overnight. Form into individual rolls. Bake at 375° for 10 to 15 minutes.
Cream butter and Crisco. Add chocolate syrup and sugar; beat until smooth. Add eggs one at a time and continue to beat. Stir in vanilla. Pour mixture into a greased and floured pan. Start in cold oven. Do not open door for 1 hour. Bake 1 1/2 hours at 325° or until done.
Boil all ingredients together until margarine is melted. Then turn stove off and add 3 level teaspoons baking soda. Stir and let this cool for about 4 hours or more. Add flour. Pour into desired pans, either loaf pans or 9 x 13-inch pan. Bake at 350° for 1 hour.
In a medium pot, place water, salt and rice. Cook on stove top on high until rapid boiling. Turn down to low and simmer with lid on for 15 to 20 minutes until water is gone. Place aside. In a large skillet on medium heat, warm the oil and then add the rice and bacon, stirring constantly. Fry the rice for 5 minutes. Add eggs (stirring fast to avoid large pieces of eggs). After eggs are stirred in, add the pepper, chicken, carrots and peas. Cook on low, stirring occasionally, for 5 minutes. Add 4 to 8 tablespoons of soy sauce depending on taste. Serves 3 to 5 people.
Saute onion in butter. Cool slightly; stir in flour. Add milk a little at a time. Stir to mix well. Pour over potatoes. Add salt and pepper, then cheese. Cover with lid or foil. Bake at 325° for 45 minutes. Uncover and continue to bake for 30 minutes.
Cook pudding according to package; add cake mix (dry) and oil. Mix with mixer. Pour into a 9 x 13-inch pan. Sprinkle chocolate chips and nuts on top. Bake at 350° for 35 minutes.
Heat oven to 375°. Sprinkle drumsticks with salt and pepper. Place in baking dish and cook 20 minutes.
Salt ribs. Place in shallow roasting pan, meaty side up. Roast in very hot oven (450°) for 30 minutes. Drain excess fat from pan. Top each piece of ribs with a slice of unpeeled lemon and a slice of onion. Combine remaining ingredients; bring to a boil and pour over ribs. Lower temperature to 350°; bake until well done, about 1 1/2 hours. Baste ribs with sauce every 15 minutes. If sauce gets too thick, add more water.
Cream butter and add sugar gradually. Add eggs, milk and vanilla and cream well. Then add flour and baking powder sifted together. Chill for 10 minutes. Roll and cut into desired shape. Bake at 400° until very light brown. May be frosted with granulated sugar, if desired or just left plain.
Beat butter and pudding until fluffy; beat in egg. Add flour gradually. Shape into 1-inch balls and roll in sugar. Place on cookie sheet and make thumb imprint. Bake at 325° for 15 minutes. Remove; cool and fill each imprint with 1/2 teaspoon preserves. Melt chocolate chips and butter. Drizzle 1/2 teaspoon over each cookie.
Cover chicken with water and cook until tender. Add meat and vegetables to chicken broth and cook until all vegetables are tender. Add noodles and soups. Cook over low heat until noodles are done.
Sift flour, sugar and spices together. Cut in shortening until mixture resembles coarse corn meal. Reserve 1/2 cup of this mixture. Combine buttermilk and soda. Add to dry mixture in halves, beating thoroughly after each addition. Stir in raisins and nuts. Spread in greased and floured 13 x 9 x 2-inch pan. Sprinkle reserved crumbs over top. Bake at 350° for 1 hour or until done.
Soften gelatin in water; let stand 5 minutes. Drain pineapple; reserve juice. Add enough water to juice to make 1 cup. Place juice in a 2-quart saucepan. Heat to boiling. Add gelatin mixture and stir until dissolved. Remove from heat; stir in sugar, lemon juice and cream cheese, using a wire whisk to blend. Chill until partially set. Fold in pineapple chunks, orange, coconut and nuts. Spoon into lightly greased 1-quart mold. Chill until firm. Unmold on lettuce and garnish with lemon slices.
Preheat oven to 350. Combine graham cracker crumbs and margarine. Press into bottom and sides of 9 inch pie plate. Bake for 8 minutes or until golden. Let cool completely on wire rack. Combine sugar, cornstarch, and salt in saucepan and gradually stir in water and low fat buttermilk. Bring to a boil and cook 1 minute or until thick, stirring constantly. Gradually stir about 1/4 of the hot mixture into egg substitute and add to the remaining hot mixture, stirring constantly. Remove from heat, and stir in 2 tsp. grated lemon rind and fresh lemon juice. Spoon lemon mixture into prepared crust. Cover surface of pie with plastic wrap and chill. Spread whipped topping over filling just before serving. Garnish with lemon zest, lemon rind curls, lemon slices and mint - if desired.
Mix with broccoli and pour into 1 1/2-quart casserole dish. Bake uncovered 45 minutes at 325°. Serves 6 to 8.
Roll crackers very fine. Mix with margarine and 1 tablespoon sugar. Line a 9 x 13-inch pan with crumbs. Keep 1/2 cup for top. Dissolve jello in boiling water. Mix cream cheese, sugar and vanilla; set aside.
Melt caramels and Eagle Brand milk in top of double boiler. Mix nuts with mixture. Drop by teaspoon on a greased cookie sheet. Let stand in refrigerator for 15 minutes or longer. Melt chocolate morsels and paraffin. Dip candy and put on waxed paper to cool.
Mix together the ingredients and add basil, oregano, thyme and garlic powder to taste. Bring to a boil, then simmer 1 hour.
Sift dry ingredients. Add prunes, vanilla, eggs or Egg Beaters and skim milk. Stir until blended. Combine coffee and boiling water. Stir into batter until blended. Pour batter into two 9-inch pans or one oblong pan that has been sprayed with Pam. Bake at 350° for 30 minutes. Test for doneness with toothpick inserted in center. Sprinkle with powdered sugar, if desired.
Marinate pork chops, chicken, seafood or whatever in the Italian dressing for several hours before cooking.
Let fillets thaw. Cut into bite size pieces. Mix milk, cream and saltines; set aside. Cook onion and celery until soft. Cook carrots and potatoes also (nuke in microwave). Add broth to vegetables. Cover and cook 10 minutes. Add fish, saltines and milk mixture; also add butter or oleo. Bring to a boil. Reduce heat and cover. Simmer for 5 to 8 minutes, or until fish flakes. Salt and pepper.
Cook all ingredients in butter and oil, except pasta and cheese. Salt to taste. Cook angel hair pasta in salted water according to package; drain and mix with sauce. Sprinkle with cheese.
Mix together cake mix, butter and 1/2 cup evaporated milk. Spread 1/2 of batter into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Melt caramels and 1/3 cup evaporated milk. Drizzle over cake and sprinkle on chocolate chips and pecans. Drop rest of batter by teaspoon on top. Bake again at 350° for 18 to 20 minutes. Cake will be moist.
Cream butter and sugar together. Add dry ingredients, which have been sifted together, alternately with buttermilk. Add eggs and beat well. Stir in blackberry jam. Blend in raisins and nuts which have been dredged in small amount of flour. Pour batter into 3 well-greased and lightly floured 8-inch square layer pans. Bake in moderate 350° oven for 30 to 40 minutes. Cool and frost.
Combine the soup and cream cheese. Heat until smooth. Dissolve the gelatine in the water. Add to soup and chill until slightly thickened. Add the remaining ingredients. Pour into greased mold and chill several hours. Remove from mold and serve with Town House crackers or other crackers.
Mix well. Form into a loaf. Place in greased 9 x 13 pan. Mix 1/2 cup ketchup with 1/4 cup brown sugar and top meat loaf. Bake at 350° for approximately 1 hour or until done in the center.
Bake a white cake in a 9 x 13-inch pan. Mix instant pudding and pour over cooled cake. Whip the whipping cream and add pineapple to whipped cream. Pineapple must be well-drained. Spread mixture over pudding and refrigerate until ready to serve.
Brown ground beef, onion and pepper in large skillet. Drain. Add 1 can corn, tomato sauce and ketchup. Let simmer for about 15 minutes. Then put into a large casserole dish. Top with cheese and biscuits. Bake until the biscuits turn brown. Bake at the temperature on the biscuit can.
Cook and cube chicken breast. Mix with vegetables and soup. Season with salt and pepper. Pour into deep-dish pie shell. Cover with pie crust. Pinch together to seal and cut slits in top. Bake at 375° for 30 to 40 minutes. It will be brown and bubbly. Serves 4 to 6.
Beat Crisco and sugar until creamy, then add eggs, one at a time. Add flour, salt and flavoring. Bake in a tube pan 1 hour and 10 minutes at 325°.
Boil eggs, dice and set aside. Boil chicken until done, cool. Cut chicken into small strips or pieces. In a 13 x 9-inch casserole dish, mix chicken, cream of celery soup, 1 can water and eggs. Stir thoroughly. Using biscuit mix of your choice, place biscuits side by side on top of chicken mixture.	Bake at 375° until biscuits are done.
Mix all ingredients, pour in souffle dish and bake in 350° oven for 40 to 45 minutes, until golden brown.
Mix Bisquick and milk. Form into crust. Spread and press mixture into lightly oiled pie dish. Slice tomatoes into crust. Sprinkle basil, salt and pepper over the tomatoes. Spread mayonnaise over tomatoes. Sprinkle cheese on top of mayonnaise. Bake in 375° oven for approximately 20 minutes or until crust has browned. Bacon bits may also be added along with the basil and salt and pepper.
Stir together well. Pour into pie shells. Bake at 350° for 30 minutes. Makes two 9-inch pies.
Cut cucumbers the long way and layer with sliced onion, dill and garlic (as much as you desire). Put in an ice cream pail. Pour cooled brine over pickles. Let stand 4 to 5 days in refrigerator. Store in fridge, covered.
Cook celery and onions in chicken broth a short time; celery and onions should be slightly crisp. Add cut up chicken, molasses beads and La Choy sauce. Mix well. Add sliced water chestnuts and mix in. Do not overcook and do not put in too much broth or the chop suey will be too soupy. Serve with rice or Chinese noodles.