HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks well; combine with 3/4 cup sugar and beat until lemon colored. Pour hot, but not boiling, milk slowly over this mixture, stirring constantly. Add salt and vanilla flavoring. Dry the unbaked pastry shell slightly before pouring in egg mixture. Bake 15 minutes at 400° and bake until custard is firm.
Drain pineapple. Mix milk, Cool Whip and drained pineapple in large mixing bowl. Stir in cherry pie filling last. Let set in refrigerator until well chilled.
Spread sugar cookie dough on bottom of a 13-inch pizza pan or 9 x 13-inch cake pan. Bake at 350° for 15 minutes or until lightly browned. Cool. Mix with a beater cream cheese, brown sugar and caramel ice cream topping; beat until smooth. Spread on COLD crust. Put apples, sliced thin in lemon juice and drain really well. Arrange over caramel; sprinkle with mixed nuts or peanuts or a cinnamon/sugar mixture. Refrigerate for awhile, then cut.
Place all ingredients in a salad bowl. Toss well. Serve at room temperature. Serves 4.
Drain juice from pineapple, leaving pineapple rings in can. Heat juice to simmering. Dissolve Jell-O in juice. Pour over pineapple slices in can. Chill until set (about 4 hours). Unmold by dipping can in warm water (about 10 seconds). Place plate under open end and remove other end of can. Gently push out mold onto plate and slice. Makes 5 to 6 servings.
Dissolve gelatin in boiling water. Add berries, stirring occasionally until berries thaw. Stir in pineapple, bananas, and lemon juice. Pour into 6 1/2 cup mold. Chill until firm (about 5 to 6 hours). Makes 8 servings.
Melt butter. Mix in remaining ingredients. Roll chicken in mixture. Bake at 375° for 1 hour.
Sprinkle meat with flour, salt and black pepper. Heat oil in heavy Dutch oven. Brown meat slowly in oil, turning frequently. Add broth water to cover tomato paste, rosemary, sage and basil. Turn meat to moisten all sides. Cover and simmer for 2 to 2 1/2 hours. After 1 1/2 hours, add leeks and carrots. Spoon juices over mixture and finish cooking until meat is tender.
Preheat oven to 350°. In large skillet, heat oil. Brown pork chops on both sides and drain. Sprinkle chops with seasoned salt, set aside. In a large bowl, combine soup, milk, sour cream, pepper and 1/2 tsp. seasoned salt. Stir in potatoes, 1/2 c. cheese and 1/2 can French fried onions. Spoon mixture into a 9 x 13 inch baking dish, arrange pork chops on top. Bake, covered, at 350° for 1 hour or until pork chops are done. Top chops with remaining cheese and onions. Bake, uncovered, 5 minutes or until onions are golden brown. Makes 6 servings.
Refrigerate dough until chilled. Roll out, cut into shapes. Bake cookies 8-10 minutes at 350°. Frost.
Mix altogether. Roll in waxed paper and chill overnight. Slice cookies and cook at 350° until golden brown. Yields 5 dozen.
Mix cake mix, butter and 2 eggs. Pat into greased 9 x 13-inch cake pan. Mix powdered sugar, cream cheese, 2 eggs and vanilla. Pour on top of batter. Bake at 350° for 35 to 40 minutes or until set.
Combine flour and salt with fingers or fork and mix in shortening or lard until well mixed and the texture is a little grainy. Add water and place on kneading board and work in flour until stiff. Roll out very thin. Cut into strips or squares and drop into boiling broth, salted to taste. Drop one strip or square at a time, stirring gently, to prevent sticking. Cover with lid and simmer on low heat for a few minutes or until done.
Fry your sausage and chop up very well; drain good. In bowl mix other ingredients, you may need more water to mix it together well, add sausage and stir good. Grease mini muffin tins and spoon fill 3/4 full with mixture. Bake at 350° for 20 minutes. They don't brown very well, so don't overcook them. These take the place of sausage balls at our house. They are much easier to make. Serve with grape jelly or mustard.
Cook macaroni and cool. Add diced vegetables and pour Italian dressing on top. Sprinkle with garlic powder, mayonnaise and Equal and stir.
Preheat oven to 400°. Mix melted butter, sugar and flour. Add eggs, one at a time, and mix well. Add buttermilk and vanilla. Bake at 400° for 15 minutes; decrease oven temperature to 350° and bake for 30 minutes or until center is set, rises and cracks open. Makes 2 pies.
Combine all ingredients; simmer 15 minutes. Cook roast in crock-pot on low 8 hours or cook in oven at 300° for 2 1/2 hours (wrap well in foil if baked in oven). Let cool, shred meat removing fat and bone. Place shredded pork in baking pan, pouring all sauce in mixture; mix well. Heat for 30 minutes at 300°.
Mix together all ingredients except the chili sauce, grape jelly and shortening. Shape into 1-inch balls. Melt shortening and brown the meatballs. Remove from skillet. Drain fat. Heat chili sauce and jelly in skillet until jelly melts, stirring constantly. Add meatballs. Stir until cooked. Simmer 30 minutes. Serve hot in chafing dish with toothpicks for spears.
Place apples in a greased baking dish. Sprinkle with lemon juice. Combine dry ingredients; add melted butter mixing until crumbly. Sprinkle crumb mixture over apples. Bake at 375° for 30 minutes or until apples are tender.
Mix well. Bake in well-greased pan at 375°. Good with all vegetables.
Mix all but steak sauce; put into loaf pan and turn into flat baking dish. Brush with steak sauce. Bake at 350° for 1 1/4 hours.
Mix crackers and oleo. Line a casserole dish for crust. Saute onions until clear. Spread over cracker crust. Mix beaten eggs, milk and seasonings together. Pour over onions. Top with grated cheese. Bake at 350° for 35 to 45 minutes or until firm.
Preheat oven to 325°. Work butter with spoon until creamy. Add sugar and work until light. Slowly stir in syrup. Add eggs and vanilla. Fold in nuts. Pour into pie shell and bake for 1 hour. Let cool before eating.
Measure 3 cups flour into a large bowl. Answer the telephone. Take large bowl off small son's head and sweep floor. Measure 3 cups flour into large bowl. Measure 1/4 cup shortening. Answer doorbell. Wash shortening from small son's hands and face. Add 1/4 cup shortening to flour. Mix well. Rock crying baby for 10 minutes. Answer telephone. Put son in tub. Scrub well. Scrape flour and shortening mixture from kitchen floor. Add enough tears to relieve tension. Open 1 can of beans and serve with remaining strength.
Mix together all ingredients. Bake in a preheated oven at 325° until done.
Add flour to butter, then mix in eggs. Add in cottage cheese, spinach (thawed and drained) and Cheddar cheese. Mix all ingredients together, then cook uncovered for 1 hour at 350°.
In medium mixing bowl, combine yogurt, garlic and herb. Stir until blended. Salt and pepper to taste. Add chicken breast and stir until well coated. Place lettuce slices and 1/4 of chicken mixture on a whole wheat tortilla and wrap up. Serves 4.
Combine all ingredients; cover and simmer 3 to 4 hours, allowing 1 hour per pound of meat.
Brown ground beef and drain. Fry bacon crispy and drain. Mix meats with rest of ingredients and cook in crock-pot at least 1/2 day. Do not drain beans.
Place Jell-O powder in a large bowl. Pour 1 cup reserved cherry juice into bowl. Add 1 cup boiling water; whisk thoroughly until Jell-O is dissolved. Chill until gelatin begins to set, about 15 minutes. Remove from refrigerator and add sour cream. Beat with an electric mixer until smooth. Add cherries. Pour into a 3-quart mold. Refrigerate until firm.
Grind peppers and onions; place in large kettle. Add vinegar, sugar and salt. Bring to a boil; boil for 5 minutes. Lower temperature and continue cooking for 30 minutes. Pour into hot jars and seal. Makes nine pints.
Salt and pepper fillet lightly and place in glass dish, skin down. Mix butter, parsley, lemon juice and cracker crumbs. Spread mixture on fish. Sprinkle 1/2 teaspoon paprika on top. Sprinkle with Old Bay (optional). Cook on High 5 minutes, covered with Saran. Rotate 1/2 turn, cook 6 minutes until fillets flake easily. Let set a few minutes before eating.
Melt butter in casserole dish. Combine cream-style corn, whole kernel corn and sour cream. Pour into butter. Sprinkle corn bread mix over corn mixture. Bake at 350° for 1 hour.
In a large skillet, brown chicken in oil 10 or 15 minutes. Drain. Salt and pepper to taste. Stir cumin and garlic into tomato sauce. Pour over chicken. Add rest of ingredients. Cover and simmer 10 minutes. Uncover and cook on high 10 minutes or until chicken is done. Serve with hot cooked rice. Makes 4 to 6 servings.
Warm milk so that it will mix with remaining ingredients. Pour into uncooked pie shells. Sprinkle top with chopped nuts. Bake for 50-60 minutes at 375°.
Add 2 1/2 cups boiling water to soup mix. Cover and simmer 7 minutes. In skillet, melt margarine and saute onions. Remove onions and blend flour into margarine. Stir in hot soup and cook until thickened. Grease 1 1/2-quart casserole. Arrange layers of mixed vegetables, onions and chicken. Pour sauce over all. Top with soft bread crumbs mixed with 1 tablespoon margarine. Bake 15 minutes at 450°.
Combine flour packet from cake mix and cocoa. Prepare cake according to package directions. Fold chocolate flavoring into batter. Bake according to package directions. Sprinkle cooled cake with powdered sugar; garnish with strawberries. Yields 32 (1/2-inch) servings.
Cream together the sugar and shortenings. Add molasses. Add eggs, beating well. Mix flour, baking powder, soda, salt and ginger. Add dry ingredients alternately with buttermilk. Store in refrigerator until ready to use. Make 2 (8 x 8-inch) pans. Will keep in the refrigerator for 2 weeks. Microwave 5 minutes or until almost done on High. Let stand 10 minutes directly on countertop (cake will continue to cook). In regular oven, bake at 350° for about 40 minutes.
Cook broccoli cuts according to package; drain. Combine remaining ingredients. Add sour cream mix to broccoli; toss. Place in casserole.
Mix all ingredients together. Store in well sealed container. Use 1 to 2 teaspoons per cup of hot water.
Prepare manicotti per package directions; drain. In a medium bowl, combine Ricotta, 1/2 cup Parmesan cheese and egg. Mix well. Stir in crabmeat, pimiento, 1 tablespoon of parsley, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Fill manicotti with cheese mixture. Arrange in a 12 x 8-inch baking dish.
Beat egg whites with baking powder. As eggs start to foam, gradually add sugar. Beat until stiff, but not dry. Fold in pecans and graham cracker crumbs. Add vanilla and pour into greased pie pan. Bake at 350° for 30 minutes.
Slice or shred cabbage, pepper and onion. Boil the dry mustard, celery seed and salt. Combine all ingredients; sprinkle with sugar and refrigerate overnight.
Melt butter. Mix all other ingredients, except fruit, to make a smooth batter. Pour batter over butter; do not stir. Add fruit and juice; do not stir. Place in 350° oven for about 35 to 40 minutes or until brown. Yields 4 to 6 servings.
Cream together the cottage cheese and cream cheese. Gradually add the sugar, eggs, lemon juice and vanilla. Add cornstarch and flour. Stir in well until smooth the melted butter and sour cream. Pour into greased (with margarine) spring pan. Bake at 325° for 1 hour. Let remain in shut off oven for 2 more hours. Chill. Put on topping just before serving.
Beat eggs and milk. Gradually mix in flour, sugar, salt and baking powder until smooth. Hold the opening of a funnel closed with your forefinger. Fill funnel with batter. Controlling the flow with finger, dribble into hot oil (375°). Start at the center of the pan and swirl the batter outward in a circle. Fry for 2 or 3 minutes or until brown. Drain on paper towel. Sprinkle with powdered sugar.
Mix and bake until it starts to thicken. Bake in a 350° oven. Stir several times while baking.
Mix beef, egg, milk, crumbs, onion and seasonings to make meat loaf; mold into ring in 2-quart round baking dish. Parboil cauliflower, place in center of meat loaf. Mix cheese and milk, pour over cauliflower. Bake at 350° for 45 minutes to one hour, last 5 minutes of baking place tomatoes on top of meat loaf. Yields 4 servings.
Beat egg into Cool Whip. Add cake mix and mix thoroughly. Chill overnight. Roll into balls and then into confectioners sugar. Bake on a greased cookie sheet at 350° for 10 minutes. Makes 4 1/2 dozen.
Brown meat and onion together; drain off fat. Add salt and pepper. Put uncooked rice in bottom of casserole dish, then meat, cabbage and carrot. Mix soup with milk and pour over top. Cover with tinfoil. Bake for 45 minutes at 350°. Remove foil and cook 15 minutes.
Boil potatoes until tender. Drain and peel potatoes. Cut lengthwise into 1/2-inch slices. Brush with oil and sprinkle with seasoned salt and pepper. Cook over hot coals on grill. Brown on both sides.
Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper; set aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into a casserole dish. Spread potatoes evenly over meat. Bake at 400° for 40 minutes until top is crispy brown.
Pour water into a large mixing bowl. Add yeast. Let stand a minute. Stir to dissolved. Add half the flour, salt, shortening, and egg. Beat with mixer until smooth. Add rest of flour. Stir in by hand until smooth. Cover, let rise about 30 minutes. Roll out, cut and put into pans. Let rise again for 30 minutes. Bake in 425 degree oven about 10 to 15 minutes.
With your hands, mix first 4 ingredients. Press in pan. With mixer, combine next 3 ingredients. Pour over first layer. Bake at 350° for about 30 minutes or until brown on top.
Sift the confectioners sugar. Beat the shortening creamy. If you use the butter for the shortening, reduce the milk by 1 tablespoon. Gradually beat in the sifted sugar. Add one egg at a time and beat each in thoroughly. Add and beat in vanilla. Measure flour and mix with baking powder. Blend flour into beaten mixture in small amounts with alternate additions of milk. After all is added, beat the batter hard. Pour into lightly buttered and flour dusted tube pan, filling no more than 3/4 full. Bake in preheated 350° oven for 1 1/4 to 1 1/2 hours until lightly browned and pulled slightly away from sides of pan.
Sift together flour, sugar and salt. Dissolve yeast in lukewarm water. Add to dry ingredients. Add melted shortening. Dough will be soft. Turn out on floured board and knead dough quickly and lightly until smooth and elastic. Roll out 1/2-inch thick. Cut with biscuit cutter. Place in greased pan. Let rise until doubled in bulk, about 1/2 hour. Bake in hot oven at 425° for about 20 minutes.
In saucepan, combine all ingredients. Cook for 10 minutes, uncovered. Discard garlic. Use for fruit salad, with Chinese dishes, or for basting chicken or pork.
Combine all ingredients. Marinate at least 2 hours. Cook over medium heat. Serve as vegetable or over charcoaled steaks. Serves 6 to 8.
Greens (mustard, turnips, collard, kale, poke, dandelion, etc.) are best when cooked with meat. Salt pork, ham hock, bacon ends or pork back and neck bones makes the "pot likken" extra good. Put the meat on to boil while cleaning greens. Cut or pinch off thick stems. Wash and drain greens several times to remove dirt and grit. A strong salt water solution helps to take the grit to the bottom. Add greens to pot with meat; be sure liquid is boiling. A small piece of red pepper may be added, also a whole onion. Season to taste with salt. (Some cooks add a touch of sugar.) Cook until tender. This will take from 1 to 1 1/2 hours. Do not drain greens; herein lies most of the nutritious value of this food. A pressure cooker may be used, if desired. Serve with pepper sauce, pepper relish or spring onion along with cornbread and buttermilk.
Beat butter with mixer until fluffy. Add sugar, pecans, flour and vanilla and blend well. Refrigerate one hour. Make into one-inch balls. Preheat oven to 375°. Place balls one-inch apart on ungreased baking sheet. Bake until slightly brown, about 10 to 15 minutes. Cool a few minutes, then roll in powdered sugar.
Mix all ingredients. Bake on low heat in crock-pot for 14 hours. Freeze or process in jars.
Combine chicken and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20-25 minutes. Remove chicken and let cool, reserving 3 1/2 c. broth. Bone chicken and chop meat. Combine chicken, reserved broth, carrots, celery, salt and pepper in a Dutch oven. Bring to a boil; over, reduce heat, and simmer 1 hour. Combine milk and flour, stirring until smooth. Gradually add soup to mixture, stirring well. Simmer, uncovered, an additional 15 minutes or until thickened, stirring occasionally. 5 cups.
Cook noodles. Brown beef and add tomato sauce and spaghetti sauce mix. Beat eggs and add Ricotta cheese. Layer: noodles, meat, Ricotta and top with Cheddar, Mozzarella and Parmesan cheese. (Makes 3 layers.) Bake at 350° for 30 minutes. Let stand for 10 to 15 minutes. Cut and serve. May be frozen.
Mix marshmallows, jello, water and cream cheese over medium heat, whipping to make smooth. Cool. Add remaining ingredients and stir well. Pour into 2-quart mold and refrigerate to set.
Heat oven to 350°. Prepare 9 x 5 x 3 loan pan; set aside. Beat eggs lightly with a fork in a mixing bowl. Add meat and blend together lightly with a fork. Dissolve bouillon cube in boiling water and add along with all remaining ingredients. Blend lightly with a fork. Put into loaf pan. Bake 1 1/2 hours.
Mix pudding and milk in a large bowl. Stir in Eagle Brand milk and Cool Whip. Put thin layer of pudding mixture into casserole dish. Cover with a layer of vanilla wafers followed by a layer of sliced bananas. Repeat layers of pudding, vanilla wafers and bananas. End with layer of pudding.
Melt butter over low flame. Add milk. Stir in sugar and salt. Stir in nuts and coconut. Chill mixture until it can be handled easily. Roll into balls. Place toothpicks in balls and place in freezer. Melt chocolate and paraffin over low flame. Remove from heat and dip balls in chocolate. Place on waxed paper.
Cream sugar, flour and butter. Add well beaten egg yolks and the other ingredients in the order given. Cook slowly until thick. Pour into baked pie shell. Cover with meringue made with the 4 egg whites and brown at 350°.
Preheat oven to 400°. Line cookie sheet with foil. Line the foil with the 40 saltine crackers. In saucepan, combine butter and sugar. Bring to a boil, stirring constantly. Boil 3 minutes. Pour over saltines. Bake 5 minutes. Sprinkle chocolate chips on top and return to oven for 12 seconds. Spread melted chips over saltines and refrigerate 2 hours. Peel from foil and break into pieces.
Cook chicken until tender. Remove bones. Place a layer of crumbs in an 8 x 8 x 2-inch pan. Add half of the chicken. Cover with another layer of crumbs; pour chicken stock over this mixture. Add remainder of chicken. Pour undiluted mushroom soup over entire mixture. Top with remaining crumbs and dot with butter. Bake at 350° for 40 minutes.
Grease 9 x 3-inch spring-form pan. Dust with graham cracker crumbs. In large mixing bowl, mix cottage cheese and cream cheese. Beat on high until smooth and creamy. Beat in sugar, then eggs. Beat on low the next 3 ingredients. Beat in margarine and sour cream until smooth. Pour in pan. Bake at 325° for 70 minutes or until firm around edges. Turn oven off. Let stand in oven 2 hours. Remove and chill. Remove side of pan. Top with strawberry glaze (optional). Serves 12.
Cook sugar, dark syrup and water in a 2 quart saucepan until crackle stage. Pour syrup slowly into beaten egg whites, beating until nearly set. Add vanilla and nuts. When stiff enough to hold shape, drop by teaspoons onto wax paper or quickly pour into buttered pan.
Heat oil in skillet over medium-high heat. Add chicken. Cook and stir 3 minutes; drain. Reduce heat to medium. Stir in combined dressing, orange juice and sugar. Add rice and green pepper. Bring to boil. Remove from heat. Add oranges and pineapple. Let stand, covered, 5 minutes. Makes 4 servings.
Cook broccoli according to directions on box. Mix soup, mayonnaise, eggs, onion, cheese and broccoli. Pour in casserole dish and top with crushed cheese crackers. Bake 45 minutes at 300°, then 5 minutes at 450°.
Bake cake as directed on box. Poke holes in cake when done. Boil sugar and pineapple with juice and pour over cake. Mix pudding with milk. Pour over sugar and pineapple. Cool completely. Frost with Cool Whip.
Blend together the graham cracker crumbs, sugar and melted margarine. Press into the bottom of a 9 x 13-inch pan. Blend the cream cheese and sugar. Fold in Cool Whip. Spoon onto graham cracker crust and spread evenly. Chill at least 3 hours. Top with your favorite topping or fresh fruit.
Place rice in large baking pan. Melt margarine and pour over rice. Place pieces of chicken on top of rice. Dilute soups with milk and water. Mix together and pour over all. Cook 2 1/2 to 3 hours at 250° or until done. Can use pork chops.
Drain all fruit. Mix all ingredients together. Top with sliced maraschino cherries and freeze.
Mix all except crackers and butter. Place in casserole dish. Top with crackers and butter. Bake at 350° for 30 minutes.
Stir together the flour, brown sugar, walnuts and butter. Spread evenly in a 9 x 13 x 2-inch baking pan. Bake at 350° for 20 minutes, stirring occasionally. Remove from oven and cool.
Spray a 13 x 9-inch baking dish with vegetable oil. Arrange potatoes and peppers in the bottom of the dish.
Combine all ingredients. Keep chilled until ready to serve. Serve with potato chips or crackers. Yields 3 1/2 cups.
Cream butter and shortening; add sugar and mix well. Add eggs, one at a time, beating after each addition. Add vanilla; combine dry ingredients and add alternately with milk to creamed mixture. Bake in a greased 10-inch tube pan at 325° for about one hour and 20 minutes. Yields one 10-inch cake.
Cream cheese. Add marshmallow cream. When well blended, add Cool Whip. Serve with fresh fruits.
Saute mushrooms in 2 tablespoons of butter. Remove mushrooms only. Add sliced garlic to drippings. Saute for a few minutes, then remove and discard.
Cream potatoes, melted butter, sugar and eggs; add milk. Beat egg whites separately and fold in last. Pour into unbaked pie crust. Preheat oven to 425°. Cook for 10 minutes or until brown. Reduce heat to 325° and cook about 20 minutes. Don't overcook. Remove pie from oven when pie filling is completely set but wiggles some. Makes 2 (8-inch) pies.
Cook beef in oil until gray in color. Add onion and celery; cook until onion is soft. Add ketchup, water, Worcestershire sauce, salt, pepper, mustard and oregano; mix well. Stir in cooked macaroni. Cover; simmer to cook meat and blend flavors, about 20 to 25 minutes. Just before serving, fold in cheese and add parsley.
Pour juice off pickles; keep jar. Slice pickles in rings 1/4-inch thick. Put pickles back in jar with sugar and Tabasco sauce. Let soak for 3 weeks, shaking the jar once daily. Jar up in hot, sterilized jars and lids.
Combine the first 5 ingredients. Pour into greased 13 x 9-inch pan. Sprinkle cake mix evenly over top. Pour melted butter over mixture. Top with nuts. Bake at 350° for 50 to 60 minutes. Serve warm with whipped cream. Good!!
In medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in nuts. Spread mixture quickly in buttered 9 x 5-inch loaf pan. Cool; cut into squares. Makes 2 dozen.
In a medium bowl, beat butter and brown sugar with mixer until pale and fluffy. Stir in flour, 1/2 teaspoon cinnamon and water until smooth and thick. Stir in pecans. Mound apples in a 9-inch pie plate. Mix granulated sugar with remaining 1/2 teaspoon cinnamon. Sprinkle over apples in dollops.
Grease 9 x 13 pan. Arrange dough balls evenly in pan. Sprinkle nuts, sugar, cinnamon and dry pudding mix on top. Cut butter in chunks. Put butter chunks on top of pudding mixture. Place in cold oven overnight and bake in the morning at 350° for 30 minutes.
Drain all fruit. Mix first 5 ingredients. Add mayonnaise to taste. Chill and eat.