HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine corn meal, flour and pepper, stirring well. Combine eggs and milk, beating well with a fork. Dip oysters in egg mixture and dredge in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch boiler. Heat to 375°. Fry oysters in oil until golden, turning once. Drain on paper towels. Yields 6 servings.
Cream together shortening and sugar. Add eggs, jam and preserves. Sift together flour, salt, soda, cinnamon, allspice, cloves and nutmeg. Add alternately with buttermilk. Fold in raisins and nuts. Bake in tube pan 1 hour at 250°, then at 350° for 1 more hour.
Beat egg and milk together. Gradually pour over pudding. Add rice and stir over medium heat until it comes to a boil. Cool 5 minutes. Stir 2 times. Cover with plastic wrap and refrigerate.
In a large bowl, combine all ingredients; mix well. Place in a glass Pyrex bread loaf pan. Bake at 350° for 1 hour. Drain.
Mix all ingredients in large bowl. Form into patties or croquettes. Coat all sides with crushed crackers. Cook in hot skillet of oil until all sides are golden brown. Drain on paper towel on plate. Serve with ketchup.
Mix all ingredients with an electric mixer. Follow the directions on the cake mix box. Bake in greased 9 x 12-inch pan at 350° for 30 minutes or so. Cool and cover with following icing.
Preheat oven to 400°. In skillet brown ground beef; drain. Add Sloppy Joes mix and tomato paste; cook as directed on Sloppy Joes mix package. Unroll dough; place one unrolled can of dough in greased 13 x 9 x 2-inch pan. Press to seal perforations. Pour ground beef mixture over dough. Layer both cheeses over ground beef mixture. Unroll second can of dough. Press to seal perforations. Place over filling. Bake 20 to 30 minutes. Makes 8 servings.
Brown hamburger and onion; drain. Stir in water, pepper, tomato sauce and tomato paste; simmer 15 minutes, stirring. Remove from heat. Add vegetables and 1 1/2 cups cheese. Spoon into greased 2-quart baking dish. Separate each biscuit into 2 layers. Place near outer edge of meat mixture, overlapping. Sprinkle remaining cheese in center and around edge. Brush biscuits with margarine. Sprinkle with oregano. Bake at 375° for 25 to 30 minutes.
To start, mix 1 1/2 cups flour with the oil and set aside. Mix ingredients in order. Add the flour and oil at the very end. Add chopped nuts. Bake at 350° for 1 hour or more. Makes 3 small loaf pans or 8 tin cans. When baking with cans, cut baking time down.
After mixing first 4 ingredients, freeze. Before serving, add ginger ale and strawberries.
Cook and drain spaghetti. Rinse with hot water. Saute chopped onion in Wesson oil until transparent. Mix cooked spaghetti, onion and tomato juice; simmer (best in iron skillet), covered, until juice is absorbed, 30 minutes plus. Stir occasionally.
Melt margarine in small saucepan; remove from heat. Add cornstarch and turmeric; mix well. Stir in remaining ingredients and mix well. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Makes about 1 cup.
Mix margarine, sugar, milk and cocoa in saucepan. Bring to a rolling boil. Boil for 1 1/2 to 2 minutes. Take off stove; add remaining ingredients and stir hurriedly. Drop tablespoonfuls onto wax paper. Cool, then enjoy!
Mix all ingredients thoroughly. Form into golf ball size balls and slowly brown in frying pan. After cooking, store in plastic bags or containers in freezer and use when needed.
Saute onion and pepper in oil until tender. Add beef and brown. Add all other ingredients. Cook and drain spaghetti and add to meat mixture. Pour in a large baking dish. Cover with cheese. Heat in 350° oven until hot and bubbly. Can be made weeks ahead and frozen.
Preheat oven to 350°. Mix 1 cup flour, butter and 10x sugar until smooth. Spread over bottom of an 8 x 8 x 2-inch pan. Bake for 25 minutes. Mix remaining ingredients together. Spread over top of baked cookie base. Bake 30 minutes and cool. Cut into 2 1/2 x 1-inch bars. Makes 24 bars, containing 115 calories each serving.
Mix together the blueberries, sugar and cornstarch. Place in 1 1/2-quart baking dish (8 x 8-inch). Blend remaining ingredients together until crumbly and spread over blueberries. Bake for 30 to 35 minutes at 375°. Serve warm with cream or ice cream. Frozen berries can be used.
Mix all ingredients together. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 8 minutes.
Add diced potatoes to broth; cook about 7 minutes. Add vermicelli noodles and cook until done. Add 1 packet Vigo flavoring and prepared sauce.
Finely roll 12 crackers. Mix cracker crumbs, turkey, onion, 2 tablespoons chili sauce, parsley and egg. On waxed paper, pat meat mixture into 12 x 8-inch rectangle. Reserve 2 tablespoons cheese; sprinkle remaining cheese and broccoli onto meat mixture to within 1/2-inch of edge. Coarsely break remaining 12 crackers. Sprinkle over broccoli, pressing lightly into meat. Starting at short end, roll up jellyroll fashion, using waxed paper to help roll; seal ends. Place loaf into 13 x 9 x 2-inch baking dish. Bake at 350° for 50 to 55 minutes. Last 5 minutes of baking, spread remaining 2 tablespoons chili sauce over meat loaf; sprinkle with reserved cheese.
Mix all ingredients except vanilla. Stir over low heat until margarine is melted. Let come to a rolling boil and time 1 1/2 minutes. Add vanilla. I like to put this over a 9 x 13-inch yellow cake. Put holes in the cake and let it run all through the cake.
Mix all cheeses, eggs, parsley, salt and pepper. Cook meat until no longer pink; drain. Add to cheese mixture. Cook shells according to box directions; stuff with mixture. Place in large baking dish or pan. Top generously with sauce. Bake at 350° for 30 minutes.
Mix together first 4 ingredients (will be crumbly). Press 1 3/4 of mixture into greased 9 x 13-inch glass baking dish. Bake at 350° for 8 minutes. Melt caramels and milk in double boiler or microwave; blend. Pour over warm cake. Sprinkle chocolate chips and rest of cake mix. Bake 18 to 20 minutes more. Do not overbake. Cool in pan.
Beat margarine, Crisco and sugar until light and fluffy. Add flour and milk, beating well after each addition. Add eggs all at once. Mix only until eggs are blended. Add flavorings. Pour into a well greased and floured tube pan. Put into a cold oven. Bake at 300° for 1 1/2 hours.
Cook onion and green pepper in butter or oleo until tender. Blend in soup and milk. Add chicken, pimiento and pepper. Heat slowly; stir often. Serve over toast, mashed potatoes or cooked egg noodles. You may add 2 boiled eggs, cut, after you're finished cooking. Makes 4 servings.
Soak bread in milk; fry onion in butter and mix all together. Put in as much celery and parsley as desired. Bake in a loaf pan at 350° until done, about 1 hour.
First halve, core, and chop the apples. Put them in a steamer, sprinkle with cinnamon, and steam until tender, usually about 10 minutes. (If you don't have a steamer, try placing a strainer in a pot with about two inches of water and cover.)
Brown meat; drain off and put meat in the bottom of a 9 x 9-inch casserole dish. Pour pizza sauce over meat and sprinkle with cheese.
Use 2 heaping teaspoonfuls to a cup of hot water. Add pineapple juice to your own taste.
In a 10-inch skillet cook onions, beef and sausage over medium heat until meat is browned. Pour off fat. Meanwhile, in Dutch oven, combine remaining ingredients except spaghetti. Cook over medium heat, stirring occasionally, for 15 minutes. Reduce heat to low. Add browned meat. Cook, stirring occasionally, until stew is thickened (20 to 30 minutes). Meanwhile, cook spaghetti according to package directions. Serve stew over spaghetti.
Press meat lightly in the bottom of a 9 x 12-inch pan. Layer onion, frozen peas, cream of mushroom soup, cream of chicken soup and Cheddar cheese. Place Tater Tots on top. Bake for 1 1/2 hours at 350°. Makes 10 servings.
Place chops in baking dish. Slice potatoes and onions round; place on top of chops in layers. Pour sauce on top. Cover with tinfoil; bake at 350° for 1 1/2 hours.
Grease a 8 x 11-inch baking dish. Mix together apple pie filing and sweet potatoes; pour into baking dish. Sprinkle with bread crumbs, nutmeg and chopped nuts. Bake at 350° for 30 minutes, until bubbly.
Mix coconut, sugar, softened butter, desired extract and Eagle Brand milk. Form into balls. Refrigerate until firm and cold.
Preheat oven to 325°. Mix baking soda and sour cream first and then add to rest of mixture. Spray Pam in a loaf pan and put mixture in loaf pan and bake for 50 to 60 minutes at 325°.
Place meat in a 3-quart casserole and sprinkle generously with seasoned salt. Mix the cans of Campbell's soup with the meat cubes and then add the remaining ingredients. Stir to mix. Cover and bake at 350° for 2 hours. Serve over noodles, potatoes or rice. Makes 6 generous servings.
Cook butter, brown sugar, pecans and coconut in saucepan until butter is melted. Spread in hot pie shell. Return to oven for 5 minutes.
Combine the first 4 ingredients. Mix well. Add the remaining ingredients and mix all of this well. Mold into a large loaf pan and bake at 375° for 1 hour. Enjoy!!
Mix eggs, oil and sugar. Add rest of ingredients, saving nuts and apples for last. Bake in a greased and floured 9 x 13-inch pan for 1 hour at 350°. No need to ice; can eat plain or with whipped topping.
Combine all ingredients. Chill. Form into ball. Serve on Ritz crackers.
Bring fruit and water to a boil; boil 5 minutes. Add pats of butter and 1/4 teaspoon of salt; set aside to cool. Add remaining ingredients to fruit mixture. Bake in an 11 x 7 x 2-inch greased pan for 30 minutes at 350°. Cool; cut into bars. These bars freeze well.
Heat oven to 375°. In a large mixing bowl cream sugar, shortening and eggs together and beat until smooth. Combine dry ingredients. Gradually add to the cream mixture. Crumble and stir in mincemeat. Drop by round teaspoonfuls 2 inches apart on baking sheets that are lightly greased. Bake 8 to 10 minutes or until lightly browned.
Put meat, onions and potatoes in skillet with oil. Fry. Add salt, tomato puree, tomatoes, curry powder and garlic. Simmer 1 hour. Serve over rice.
Combine chicken, celery and pineapple. Separately combine Ranch dressing mix with mayonnaise and reserved pineapple juice. Add to chicken mixture and toss well to coat; chill.
In glass pie plate, layer beans, meat and onion. Top with chilies, cheese and taco sauce. Bake at 350° for 30 minutes. When cool, garnish with guacamole, sour cream and olives. Serve with corn chips.
Dissolve first 3 ingredients together. Let cool. Mix pineapple, sugar, salt and lemon juice with first mixture and refrigerate until jelled. Add 2 boxes Dream Whip, prepared as directed. Remove brown from 2 angel food cakes. Break in small pieces and line 4-quart bowl with wax paper. Put handful of mix, then layer of cake. Keep layering until all is gone. Refrigerate overnight. Turn out on platter and frost with Dream Whip. Sprinkle with coconut flakes. Keep refrigerated.
Cream butter in a small bowl. Add cocoa, blend well. Gradually add sugar alternately with milk and vanilla. Beat until smooth and ready to spread.
First Layer: Place 6 uncooked tortillas on bottom of a 9 x 13-inch pan.
Cook cornstarch and milk until thickens like pudding. Remove from heat; cool to tepid. Measure into mixer bowl the oleo, Crisco and sugar. Add slightly warm cornstarch mixture. Add the vanilla; whip at high speed until it looks like whipped cream.
Cream Crisco and sugar. Add egg and beat thoroughly. Add vanilla, sifted flour and salt. Spread evenly on a greased 9 x 13-inch (or 10 x 15-inch) baking pan. Bake 25 minutes at 180°C (350°). Melt chocolate and spread while warm onto baked dough. Sprinkle with nuts. Cut into squares or bars while still warm. Makes 25 to 36 pieces.
Cut top off of bun. Hollow out. Use crumbs for something else, leaving 1/2-inch shells.
Mix the first 3 ingredients. Add remaining ingredients by hand. Shape mixture around piece of pepperoni, ham, pickle, olive, canned onion, etc. Place on cookie sheet. Bake at 400° for 10 to 12 minutes.
Soften cream cheese and spread it out evenly on a pizza pan, then mix horseradish and ketchup. Add celery and crabmeat. Spread mixture over cream cheese. Serve with crackers as a dip.
Saute onions in butter; put in casserole. Mix together eggs, milk, salt and pepper. Pour over onions; sprinkle with Parmesan cheese. Bake at 350° until golden.
Cream butter and sugar until fluffy. Beat eggs well and add to mixture. Chop nuts and fruits; mix with part of flour and fold into mixture. Sift remaining flour and baking powder together and fold in. Add flavorings and mix well. Pour into greased tube pan (paper lined) or small loaf pans. Place in cold oven and bake at 250° for 3 hours. (Small loaves may be done in 2 1/2 hours.) This cake keeps well, wrapped and in a tin, for at least two months.
Grate squash on coarse side of grater. Add salt and allow to stand for 30 minutes. Drain off liquid. Add other ingredients and mix well. Form into small patties. If too moist, roll in flour. Fry on heavily greased griddle until slightly brown. Serve hot.
Cut elephant into bite-sized pieces. This should take about 4 months. Cook over kerosene fire for approximately 4 weeks or until tender. Add onions and pepper; cook until tender.
Combine Egg Beaters, sugar and salt. Stir in scalded milk and vanilla. Pour into 5 ounce cups. If desired, sprinkle with nutmeg. Set cups in a shallow baking pan. Add boiling water to a depth of 1-inch. Bake at 350° for about 40 minutes or until a knife inserted in center comes out clean. Serves 6.
Drain and flake salmon. Combine salmon, egg, mashed potatoes, onion, salt and pepper. Place in buttered loaf pan. Bake at 350° for 40 minutes. Serves 6 to 8 people.
In large bowl, mix all ingredients thoroughly. Pour 1/4 cup at a time onto a medium hot griddle, lightly greased. When the top becomes dry looking (in 3 to 4 minutes), turn and cook other side another 3 minutes or until second side is golden brown. Makes 4 to 6 servings.
Remove any roast wrappings and wipe surface with paper towel. Peel garlic and cut into narrow slivers with tip of sharp knife. Poke holes all over fatty parts of meat and insert garlic. Rub roast with salt and pepper. Put roast, rib side down, in roasting pan. Place pan on middle rack of preheated 500° oven. Roast for 30 minutes. Lower oven to 350° and continue to cook for 1 1/2 to 2 hours depending on doneness you prefer. Use a meat thermometer where it will not hit rib bone or fat.
Cream the butter, sugar and eggs, adding eggs one at a time. Add soda to the milk. Add sifted dry ingredients and add buttermilk alternately to creamed mixture. Mix jam in. Pour into two 9-inch layer pans and bake until it tests done.
Wash and cook beans until tender, about 3 hours. Just before beans are done, place remaining ingredients in skillet and brown. Add to beans and simmer for about 30 minutes.
In small bowl combine eggs, sugar, salt and vanilla. Mix with a mixer for 1 minute until light. Add butter and continue beating until well blended. Add flour and cocoa, mix well. Stir in nuts and spread in greased square dish. Put in microwave for 6 to 7 minutes. It well look dry, but will spring back quickly.
Flour pheasant. Brown in butter and oil. Place in a casserole which can be placed on a burner. Add broth. Cook at a slow heat for 2 1/2 hours. Saute onions and mushrooms in butter in browning pan. Add Worcestershire sauce, catsup, 2 tablespoons flour and the broth you cooked the pheasant in. Add sour cream last. Do not boil. Garnish with chopped parsley and serve over rice or pasta or potatoes.
In a soup pot, melt butter and saut onion until clear. Slowly add flour, stirring constantly. Add remaining ingredients and cook on low until soup begins to thicken. Serve immediately.
Beat eggs slightly and mix with sugar, syrup, butter and vanilla. Stir in pecans. Pour into pie crust and bake 45 minutes or until lightly brown at 375°.
Mix all ingredients together thoroughly. Store in airtight container. To use, add 1/2 cup of mixture to one cup hot water. Add marshmallows, if desired.
Sift sugar and cocoa. Add milk and margarine. Microwave 2 minutes; add chopped nuts and beat until stiff. Spread onto slightly buttered pan.
Place in large bowl the chicken, celery, almonds and pimiento. Blend mayonnaise, lemon juice, grated onion, salt and pepper; add to bowl and toss gently with a fork. Place mixture in individual ramekins or a shallow, oiled casserole. Toss bread crumbs with melted margarine and sprinkle over salad. Bake in a preheated oven at 375° until heated through and lightly browned; about 30 minutes for a casserole, or 15 minutes in ramekins. Serves 8 to 10.
Soak first 3 ingredients in 2 tablespoons salt water for 1 hour. Mix next 4 ingredients together and bring to rolling boil. Add squash and onion; bring to rolling boil. Take off heat. Stir in peppers and can.
Mix all of the ingredients until blended. Roll in parsley flakes for color. Chill overnight. Makes 2 balls.
Cook cranberries, water and sugar 5 to 10 minutes. Pour over jello and stir. Let cool, but not set. Add remaining ingredients and let set.
Cream shortening and sugar. Add eggs; beat well. Sift flour, cocoa (or spices), soda, baking powder and salt together. Add flour alternating with buttermilk. Bake at 325° until done, 30 to 40 minutes.
Trim fat from meat, save big pieces to render out for drippings. Using a very sharp knife, cut meat across grain in slices 1/8 to 1/16-inch thick. (If slices are large, halve or quarter them to make them bite size pieces.) Cut white onions into eighths. Slice green onions lengthwise, then cut crosswise in 1 1/2 inch strips. Slice the mushrooms lengthwise, stems too, in pieces 1/8 inch thick. Wash spinach, remove stems and cut large leaves in half. Mix together in a pitcher, soy, bouillon cube which has been dissolved in the 1/2 cup water, m.s.g., sugar and salt.
Combine all ingredients, mixing well. Can be covered and refrigerated for several hours to allow flavors to blend. Use as sandwich filling for pita bread or your favorite sandwich bread.
Combine all ingredients and pour into a 9 x 13 in. pan. Bake in 400 degree oven for 25 minutes.
Cream all ingredients together and spoon into a 9 x 13-inch greased pan. Bake at 300° for 1 hour.
Warm oil and seasonings in 4 quart pot. Add peppers and cook for 5 to 10 minutes. Stir in tomatoes and all beans and bring to a boil. Lower heat and simmer for 30 minutes. Add water or juice as needed. Season with salt and pepper. Add cilantro or parsley. Garnish with shredded cheese.
Cook chicken in microwave for 10 minutes, rotating dish 5 to 10 minutes (High). Cut meat off bone. Cook noodles; drain. Add to meat in casserole dish. Add cream of mushroom soup. Heat 4 minutes (High). Before serving warm, add sour cream and Parmesan cheese.
Mix all the ingredients together and put into a greased 9 x 13-inch casserole pan. Refrigerate immediately overnight. Bake 30 to 35 minutes at 350°.
Boil chicken; bone and chop. Add mayonnaise, onion, mushrooms and eggs. Butter 6 slices of bread. Put buttered side down in a 9 x 13-inch pan. Cover bread with chicken mixture. Toast remaining 6 slices of bread and place on top of salad. Mix soup and sour cream. Spread on top of toast; sprinkle with paprika. Refrigerate 24 hours. Bake at 325° for 1 hour.
Prepare cake mix according to package directions. When batter is prepared, gently fold in blueberries, nuts, raisins and spices. Pour mixture into loaf pan, either 3 small or 1 large. Bake according to package directions, allowing 10 minutes less baking time. Turn out on rack and cool.
Cream shortening, sugars, eggs, and vanilla. Stir in Peter Pan. Sift dry ingredients. Stir into creamed mixture. Shape 1 teaspoon of dough and mash crisscross with fork. Bake 350 degrees for 8-10 minutes. Makes 5 dozen.
Peel and core apples. Cut into matchstick slices. Pour rest of ingredients over apples and mix.
Mix together and cook at 350° for 45 minutes. Make in a 10 x 13-inch pan.
Soak tortillas in Pace. Brown ground beef. Drain off excess fat. Stir in taco seasoning mix (no water) until meat is well coated. Shake off picante from each tortilla. Layer with beans, meat and sour cream. Roll and place fold side down in baking dish. Cover burritos with excess picante and grated cheese. Bake until bubbly at 375°.
Mix all liquid ingredients (vinegar, pineapple juice and water), brown sugar, salt and cornstarch in saucepan. Bring to boil over low heat until the mixture thickens. Add browned, chopped sausage, green peppers and pineapple. Serve with toothpicks, so that the guests may poke a sausage or pineapple chunk. I usually put this in a crock-pot to keep warm at parties. It is always a hit.
Blend in blender, pour in small cups and chill for a couple of hours. Garnish with whipped cream if you wish.
Beat all ingredients with hand beater until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully. Makes three 9-inch waffles.
Spread refried beans in a flat dish; spread sour cream on top of beans. Cut up tomato and shred lettuce. Put on top of sour cream. Spread salsa and top with shredded cheese. Use as a dip for chips.
Cook and drain pasta according to package directions. In a medium bowl, combine pasta and all other ingredients. Mix well. Cover and chill thoroughly. Makes 6 to 8 servings.
Cream together margarine and cream cheese. Add flour and mix with fork or pastry blender. Form into 1 inch balls, flatten and carefully press into 2 small greased muffin pans. Mix brown sugar, pecans, egg, melted butter and vanilla to make filling. Fill pastry cups with filling, being careful not to overfill. Bake at 350° for 30 minutes. Cool for 10 to 15 minutes; cup should then easily lift out of tins. Store covered in refrigerator. Yields 2 dozen.
Combine all together in a saucepan; heat thoroughly. Fill each crepe with a heaping 1/3 cupful. Fold 2 sides over filling. Place crepes in buttered baking dish. Bake in a 325° oven for 10 to 15 minutes.
Put all ingredients in bottom of pie shell, except, only use half of gravy and reserve half. Cover with top pie shell and prick 6 or 8 slits on top. Bake at 350° for 45 minutes to one hour or until golden brown. Heat remaining gravy and serve over serving slice.
Mix all and cook over medium heat for 2 to 3 minutes or until lumps together. Knead with a small amount of flour. Keeps in the refrigerator for a long time.
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown. Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden. Fold in parsley and chives. Immediately remove to warm serving plate. Makes 4 servings.
Pour boiling water over dates. Let stand. Cream shortening, sugar, egg and flavoring. Beat in date mixture. Sift dry ingredients. Add together. Pour in well-greased and floured loaf pans. Bake at 350° for 1 hour.
Put shortening in skillet; heat and add hamburger. Brown hamburger. Add onion and cook 5 minutes, stirring frequently. Turn down heat. Add remaining ingredients; cover and simmer 45 minutes, stirring occasionally. Serve piping hot in bowls with crisp crackers. Serves 4 to 6.
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes. Transfer the chicken to a plate. Strain the stock, return it to the saucepan and bring to a boil.
Place vegetables on a large plate. Sprinkle with mixed spices and salt. Melt butter in a heavy pan. Saute the onions and garlic. Add the spiced veggies and stock. Cover and bring to a boil, simmer for about 20 minutes until all vegetables are tender. Serve with hot cooked rice. Enjoy!
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for 1 hour.
Melt chocolate in microwave at 50% power. Add peanut butter. Mix until smooth. Add remaining ingredients and stir until well coated. Drop by spoonfuls onto wax paper and let set.
Cook chicken and debone. Mix together all ingredients. Pour in a baking dish. Bake at 400° for 30 to 40 minutes.