HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice hard-cooked eggs in halves. Remove yolks. In small bowl, mash yolks and add remaining ingredients. Fill reserved egg whites. Makes 24 halves.
Mix milk, cocoa, margarine and sugar in a saucepan; bring to a boil over medium heat. Stir mixture as it boils for 2 minutes. Remove from heat and stir in oatmeal, peanut butter and vanilla. Stir thoroughly and drop mixture by spoonfuls on waxed paper. Let cool.
Cut tops off tomatoes; discard. Carefully scoop pulp into a bowl, leaving shells intact. Coarsely chop pulp and set aside. Saute onion and garlic in medium nonstick skillet, coated with cooking spray. Stir in tomato pulp, parsley, thyme, salt, pepper and basil; saute until moisture evaporates. Remove from heat; stir in breadcrumbs. Stuff tomato shells with breadcrumb mixture; sprinkle each with 2 teaspoons of cheese. Place stuffed tomatoes in a small baking dish. Bake, uncovered, at 375° for 15 minutes, or until cheese melts. Yields 4 servings. Calories: 126 (26% from fat), cholesterol 4 mg, sodium 333 mg and fat 3.7 grams.
Peel shrimp. Arrange in 11 x 17-inch baking dish. Pour oil over shrimp. Combine parsley and next 3 ingredients and sprinkle over shrimp. Cover and bake at 300° for 15 minutes. Turn shrimp over and drizzle butter over shrimp. Sprinkle the bread crumbs and cheese on top. Bake, uncovered, for 5 to 10 minutes.
Mix tomatoes, onions, bell pepper and celery with the salt. Soak overnight. Drain well. Add mustard seed, celery seed, vinegar, sugar and red pepper seeds. Cook all together until vegetables are tender. Have jars and lids real hot, also jars too. Makes 9 pints. Real good with beans.
Measure flour into mixing bowl and add remaining ingredients. Stir. Drop batter into greased muffin tins by tablespoonfuls. Bake at 400° until golden brown, about 15 to 20 minutes.
Boil sugar and milk for 8 minutes in iron skillet. Take off and add 1/2 stick butter and vanilla; beat until thickens, then ice cake.
Press cream cheese in bottom of glass pie plate, pour chili over, then salsa, top with shredded cheese. Bake at 375° for 15 minutes or until bubbly. Serve hot with nachos or crackers.
Mix first 6 ingredients in large bowl. Mix dry ingredients in small bowl; add to zucchini mixture. Add nuts. Pour into 2 ungreased loaf pans. Bake at 350° for 1 hour.
Mix first 2 ingredients. Put in microwave until smooth. Add nuts and vanilla; spread on buttered plate.
Mix together and put in a 9 x 13-inch pan. Bake at 350° for 40 minutes.
Brown beef and drain. Put in saucepan. Add spaghetti sauce. Simmer about 10 minutes. Put macaroni in casserole dish. Add other ingredients. Mix well. Bake in 350° oven until hot and bubbly.
Fry bacon until crisp; drain. Cook onion in bacon drippings until tender. Blend in flour, stir in light cream. Add peas, cover and cook, stirring occasionally, until peas are tender, 15 minutes for fresh peas. Add bacon, season to taste. Makes 4 servings.
Combine sugar, flour, cinnamon, allspice and butter with apples and lemon juice. Place in unbaked pie shell. Dot with butter. Place remaining pie shell on top. Cut slits for steam to escape. Bake at 400° for 50 minutes or until done.
Combine pork and beans, green pepper, onion, brown sugar, ketchup, bacon and a little bacon drippings in baking dish or pan. Bake in preheated 350° oven for 60 minutes. Bake uncovered.
Use 4 large bowls. Put in each bowl, 1/4 of first 8 ingredients. Set aside.
In a large bowl, mix shortening, brown sugar and granulated sugar. Beat in vanilla and eggs. Add dry ingredients. Beat well. Drop rounded teaspoonfuls of cookie dough 2-inches apart onto cookie sheet. Bake in 375° oven for 8 to 10 minutes.
Preheat oven to 400°. Add salt to 5 cups boiling water; add lentils and cook for 20 to 30 minutes. Brown beef; drain off excess oil and transfer meat to a 2 1/2-quart casserole dish. Stir in remaining ingredients; cover and bake at 400° for 30 minutes. To freeze, cook and seal securely. Yield: 8 to 10 servings.
Combine 1 teaspoon cinnamon, 1/2 cup sugar and biscuits in plastic bag. Shake - until biscuits are coated. Arrange biscuits in greased tube pan. Blend remaining cinnamon and sugar with margarine in small bowl, pour over biscuits. Bake at 350° for 30-35 minutes. Yields 7 servings. Approx. per serving: cal. 503.7, prot. 7.5, total fat 19.4, chl. 44mg., car. 74.8g, sod. 1028.8mg, pot. 70.3mg.
Mix all ingredients and pour over wings for at least 3 hours; overnight is better. Line cookie sheet (with sides) with foil and bake at 350° for 1 hour.
Beat ingredients with a fork (except blueberries). Fold in blueberries. Bake at 400°. Makes 12 muffins.
Stir first seven ingredients all together. Pour mixture into 6 cups of flour. Work with hands. Add about 2 cups or so of chopped nuts, not ground too small. Form into long narrow logs on waxed paper - wrap up and refrigerate till you want to bake.
Cook the chicken; take out the bones and cut into pieces. Beat the eggs. Mix all ingredients together. Add enough broth to make it real sloppy. Put into a 9 x 13-inch pan; cover with bread crumbs. Bake in oven for 1 hour at 350°.
Sauce: Melt butter in saucepan. Add flour and whip until blended and bubbling. Do not brown. Add wine; continue to stir while boiling for 2 minutes. Slowly add cream; simmer 20 minutes. Add cheese and seasonings, barely returning to a boil, then remove from heat.
In blender or food processor, combine tomatoes and their liquid, green chilies and onion. Whirl until smooth. Pour into a 4-quart kettle with the broth and salsa and bring to a boil. Add turkey, rice, corn, cumin, salt, garlic and chili powder. Heat through. Makes about 3 quarts.
Melt 2 tablespoons butter. Add onion and ground beef; saute until beef is thoroughly browned. Drain off drippings. Reserve meat mixture; set aside. Melt remaining 1/4 cup butter over low heat. Stir in flour, salt and pepper. Cook until smooth, stirring constantly. Remove from heat. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Add 1 cup cheese and Worcestershire sauce. Add frozen vegetables and reserved meat mixture. Turn into a 1 1/2-quart casserole; bake at 375° for 25 minutes.
Let beans soak overnight, then cook until done. Add 2 tablespoons of sugar and a little salt to beans while cooking. Cook hamburger meat and onion together until separated, not brown. Add to beans. Add all other ingredients. Stir. Let simmer one hour. Good winter meal.
Put all ingredients together in a blender. Blend until thick and creamy. Refrigerate. Makes 1 quart.
Dissolve Jell-O in boiling water. Blend in mayonnaise, cold water, vinegar and salt. Chill mixture until partially set; beat until fluffy. Add remaining ingredients. Pour into individual molds or a 1-quart mold; chill until set.
Place sliced cucumbers in bowl and mix well with salt. Let stand 15 minutes. Drain off all the salty fluid. Add vinegar and sugar and let stand 10 minutes. Before serving, drain sweet and sour juice from cucumber slices and place cucumbers into a serving bowl.
Mix all ingredients together and beat well. Place in desired pan and cook for 1 hour or until middle is firm at 350°.
Combine all ingredients together, mixing well. Refrigerate for an hour or two before serving. Serve with toast points or plain Melba toast.
Combine all ingredients well, adding dry ingredients gradually stirring until batter is moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes. Cool 10 minutes before removing from pans.
Cook noodles in salted water until almost done. Drain. Add tuna and cream of chicken soup. Mix together. Put in greased baking dish. Bake about 30 minutes at 350°.
Day 1: Combine all ingredients, mixing well with your hands or in a food processor. Shape into 3 or 4 rolls and wrap in plastic wrap. Refrigerate at least 24 hours.
Cut chicken into 2-inch pieces. In a large bowl combine the chicken with one tablespoon regular soy sauce, 1 tablespoon cornstarch, 1 tablespoon oil, beaten egg and pepper to taste. Toss well to coat chicken . Refrigerate for at least 20 minutes.
In a 9 x 13 inch pan, brown hamburger and onion. Drain fat. Add green beans and soup. Mix well. Cover with mashed potatoes. Bake 1/2 hour at 350°.
Saute chopped onion and celery. Combine soup and milk. Stir in celery, onion, cheese, broccoli and rice. Pour in greased baking dish and bake at 350° for 30 minutes. Serves 10 to 12.
Heat oven to 350°. Thinly slice zucchini, tomatoes and potatoes. Arrange vegetables in lightly oiled shallow casserole dish, alternating slices of vegetables. Sprinkle with olive oil and bake until potatoes are done, around 30 to 40 minutes.
Dissolve Jell-O, salt and boiling water. Add remaining ingredients and pour into Jell-O mold. Chill until set. Remove from mold and serve. (For easier blending, whip sour cream briskly before adding to Jell-O mixture.)
In Dutch oven, place smoked pork shoulder butt, seasonings and water. Cover and simmer 30 minutes. Add vegetables. Continue to simmer 30 minutes. Serve meat on platter with vegetables.
Combine all ingredients in a large pot, except fish, butter, flour and milk. Bring to boil. While the other pot is coming to a boil, put butter in a nonstick skillet and saute fish until white and firm. Add fish to boiling pot. Use the remaining butter in skillet to make sauce. Add flour and cream with butter over heat. Add milk, salt and pepper to taste.
Prepare rice according to package directions. Fry chicken livers in 2 tablespoons oil until brown. Remove from skillet. Add sausage and ham pieces with 3 tablespoons water. Cover. Cook 5 or 6 minutes or until done. Remove from skillet. Chop livers into small pieces. Mix with ham and sausage.
We enjoyed eating these when we spent summers in Arizona at the Rockpoint Mission. First you make fry bread which the Navajos did on an open fire sometimes and then you put on the topping.
Heat oven to 400°. Whisk together eggs, yogurt and butter in a medium bowl. Add dry ingredients and mix just until well blended. Add remaining ingredients; mix well. Pour into greased 10-inch heavy skillet and bake 40 minutes.
Mix the buckwheat flour, all-purpose flour and salt. Add the buttermilk and mix thoroughly to a smooth batter. Let stand overnight. When ready to prepare, add 1 teaspoon soda, dissolved in a little warm water to half of the batter (refrigerate remaining butter until needed). To this half of the batter also add enough buttermilk so that batter will pour readily. Use fat pork to grease griddle. Set heat to 360°. Half of the batter makes about 18 (4 to 5-inch) pancakes. Serve only with pure maple syrup, real butter and Bob Evans sausage patties!
Grease a 9 x 12-inch baking pan; line with the ground chuck or hamburger. Spread cream of mushroom soup over top. Spread French fries over the entire casserole. Bake at 350° for 1 hour. Add biscuits over the top of casserole and brown for 10 to 12 minutes.
Combine shortening, sugar, milk and salt. Bring to boil, stirring constantly. Boil for 1 minute or until makes soft ball in water. Add vanilla. Beat until thick; pour into buttered pan.
Drop cookies on a greased cookie sheet. Bake at 375° for 15 minutes.
Layer all the ingredients. Melt margarine and drizzle on top. Sprinkle 1/2 cup nuts over top. Bake at 350° for 45 minutes. Do not mix any of the ingredients. Just layer each. Note: You can use any pie filling you choose. Other fruits are just as good.
Prepare cake as directed on box mix, then mix in separate bowl the cream cheese, sugar and 1 egg. When smooth, add to cake mixture. Swirl cream cheese mixture in pan and bake as directed.
Mix first 5 ingredients. Pour into greased 13 x 9 dish. Combine Bisquick, sour cream and milk. Pour over chicken mixture. Bake at 350° for 50 to 60 minutes.
Mix all together until all ingredients are moist. Pour in Bundt pan and bake at 350° for 1 hour.
Cook noodles per package directions. Slice steak in thin bite-size pieces and sprinkle with Worcestershire sauce and liquid smoke; brown in oil. Add onion and saute 3 minutes more. Add noodles and rest of ingredients, except parsley and sour cream. Cover and cook until meat is tender, about 20 minutes. Add sour cream and parsley. Stir to blend. Cook for 3 minutes. Serves 4 to 6.
Mix pudding per directions on package; set aside. Put powdered sugar and peanut butter in bowl. Mix until powdered sugar is coated. Put mixture in pie shell (about 1/4-inch). Add pudding on top. Add rest of peanut butter mixture on top. Refrigerate until ready to serve.
Cook meats until tender, saving the stock. Shred meat by hand. Mix all vegetables (except butter beans) with meats and seasonings together in a large pot; simmer on top of stove 6 to 8 hours. Add butter beans the last hour of cooking time. Stir frequently; if liquid is needed, add some of the meat stock. Serves 10.
Peel, seed and cut up squash. Boil 6 minutes. Drain well; add sugar, pineapple and lemon juice. Boil 6 minutes. Remove from heat and add jello. Place in sterilized jars and seal. Makes 5 pints.
Combine all ingredients and simmer for 5 minutes. Pour over meat and bake 30 minutes or longer at 350°. Makes enough sauce for 8 x 8-inch pan. Double for 9 x 13-inch pan and bake one hour.
Pick crab meat carefully without breaking lumps. Cook pepper in butter for 2 minutes. Mix all ingredients (delicately so not to break crab lumps). Heap into 4 to 5 shells. Top with a few bread crumbs, moistened with melted butter. Put shells on cookie sheet and bake at 350° for 25 to 30 minutes.
Cook the pasta normally and rinse in colander. Mix the shells, tuna, celery and peas and serve hot or cold.
Melt butter in a 9-inch skillet. Remove from burner. Sprinkle brown sugar and nutmeats over bottom. Arrange fruit on sugar. Prepare following batter.
Put fruit in bottom of dish and mix all other ingredients except margarine; pour over fruit using melted margarine on top. Bake in a 350° oven until crust is brown.
Preheat oven to 350°. Mix all ingredients in large bowl. Mixture will be soft but not runny, add flour if needed. Do not grease pan. Generously flour hands and counter and flatten into patties. Bake approximately 8 to 10 minutes.
Cook beets; skin and slice. In pot put sugar, vinegar, water, cinnamon, cloves and allspice. Cook beets in liquid until it boils again. Pack in sterilized jars and seal. No processing needed. To seal, boil jar lids for 10 minutes and tighten jar rings. Let cool.
Cream first 5 ingredients together. In a separate bowl, combine next 4 ingredients. Add to creamed mixture. Add the rest of the ingredients to mixture. Drop by spoonful on a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Roll dough into 12 x 7-inch oblong. Spread with oleo. Sprinkle with sugar and cinnamon. Roll up; begin at wide side. Seal well by pinching edge of dough. Cut into 12 slices. Place in greased 9 x 1 1/2-inch round pan, leaving small space between each slice. Let rise. Bake for 25 minutes. Remove from pan. If desired, top with icing. Makes 12.
Mix all ingredients together. Grease a large pan and bake at 350° for 45 to 50 minutes.
Mix together the first three ingredients. Press into a 9 x 13-inch pan. Bake at 400° for eight minutes. Combine cream cheese, 1 cup sugar and Cool Whip; spread on first layer. Dissolve jello in water. Mix in frozen strawberries. Stir until it begins to thicken. Pour this over second layer. Refrigerate overnight.
Heat bacon drippings in a large skillet with lid. Put in cabbage with onions. Add Polish sausage. Cook until cabbage is tender.
Roll chicken in flour and brown in shortening. Pour off grease. Stir in soup. Cover and simmer 40 to 45 minutes. Stir occasionally.
In large saucepan, combine green peppers, jalapeno peppers, sugar and vinegar. Heat to boiling, boil 1 minute, then remove from heat. Stir in pectin, mixing well. Let stand 5 minutes, skim off white film which forms on top. Mix in food coloring. Strain if you prefer a clear jelly. Pour into hot sterilized jars, seal with hot lids and tighten bands. Cool on rack. Very good poured over a block of cream cheese and served with crackers.
Remove salmon from can, take out large bones. Drain off liquid and save 1/4 cup. Add flour to salmon. Mix baking powder with liquid (this should fizz if baking powder is good). Pour into salmon mixture. Add egg, diced onion and pepper. Do not add salt. Spoon out balls and drop into hot oil. Each ball cooks in about 2 minutes. Salmon balls will be crisp.
Prepare and cook 5 cups shredded cabbage. Add 2 tablespoons vinegar or lemon juice to cooking salted water. Cook bacon dices until crisp and drain. Drain fat from skillet, reserving 1 tablespoon. Stir sugar and flour into fat in skillet. Stir in water, vinegar, salt, pepper and onion. Stir until thickened (about 5 minutes). Stir bacon and sauce mixture into hot cabbage in saucepan. Heat thoroughly. Garnish with additional diced bacon. Yields 6 servings.
Dissolve yeast and sugar in warm water. Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in yeast mixture and just enough buttermilk until dough leaves the sides of the bowl and forms a ball. Knead for 1 minute or until smooth. Cover; let rest for 10 minutes.
Place chips in double boiler and melt. Stir frequently. When melted, stir in nuts and noodles and spoon at once onto waxed paper. Let cool. Makes 2 dozen.
Put caramels and 1/3 cup milk in double boiler to melt. (Or use saucepan over low heat.) Set aside. Mix cake mix, margarine, nuts and remaining milk. Press half the dough into the bottom of a greased and floured 9 x 13-inch pan (dough will not spread). Bake 6 to 7 minutes at 350°. Remove from oven and sprinkle chocolate chips over dough. Top with melted caramel mixture. Crumble remaining dough over top. Return to oven and bake 15 minutes more. Cool and cut into bars.
Mix dry ingredients, add raisins, vinegar and water. Cook to syrup. Serve hot. May be reheated.
Preheat oven to 500°. Place roast in open roasting pan. Sprinkle with salt and pepper, then rub in flour. Make a tent of aluminum foil to cover meat, just to protect the oven. Roast for 10 minutes per pound (for rare). When roasting time is up, turn oven off. Leave meat in oven for 1 hour. Do not open oven.
Beat eggs; add sugar and blend well. Melt butter and chocolate together over double boiler. Add to egg mixture with nuts and vanilla; mix well. Pour into deep 9-inch pie shell, unbaked. Bake at 350° for 30 minutes. Serve with whipped or ice cream. (After pie cools, it has crisp chocolate crust over the top; crust breaks apart when pie is cut). Keep in sealed refrigerator container in the refrigerator.
Cut shortening into the flour. Add water, salt and syrup. Roll into 20 to 24 balls and store in freezer. (I flatten the balls a little and freeze on a cookie sheet before storing.)
Mix all ingredients in large bowl. Drop from tablespoon onto greased cookie sheets. Bake at 400° for 5 to 7 minutes. Cool on wire rack. Make filling.
Mix with hands until soft. Put in Mirro cookie press. Use wheel with most prongs to shape. Cut before baking. Bake 20 minutes at 350°. Leave on cookie sheet until cool before removing to keep from crumbling. Makes 200.
Combine vinegar, catsup, sugar, Worcestershire and oil and pour over remaining ingredients. Mix and chill overnight. Serve cold.
To the ground meat add bread crumbs, eggs, onion, green pepper, salt and pepper and mix well. Shape into balls and broil in broiler until brown. Put meatballs and sausage in a crock-pot. Mix spaghetti sauce and brown gravy mix and pour over the balls and sausage. Cook for 3 hours on low heat in crock-pot. Skim off any grease that comes to surface.
Mix soup and water together. Remove 1/4 cup soup mixture; combine with ground beef. Add beaten egg and mix well. Add bread crumbs, onion, parsley and salt; mix well. Shape into 1-inch diameter balls. In Dutch oven, brown meat balls; drain off fat. Add remaining soup mixture, cover and cook over low heat about 30 minutes, stirring occasionally. Add a little more water, if needed.
Cook thoroughly meat, garlic, onion, salt and pepper. Add rest of ingredients. Simmer 30 minutes. Serve with corn bread. Makes 8 servings.
Drain all juice. Save pineapple juice (1 cup), brown sugar, flour and margarine to make sauce. Cook until thick. Put fruit in a Pyrex dish. Pour sauce over it and refrigerate overnight. Put in oven at 350° until real bubbly.
Steam one or two bunches of fresh cut broccoli. Lay in bottom of glass casserole. Mix together soup, mayonnaise and sour cream. Stir in chicken. Pour mixture over broccoli. Grate cheese over top. Bake at 350° for 45 minutes.
Melt the Hershey bars, marshmallows and water over low heat, stirring constantly. Allow to cool. Stir in the Cool Whip and pour into prepared crust. Refrigerate.
Mix well and form into loaf. Bake 45 to 50 minutes at 350°. Remove from oven and pour topping over loaf. Return to oven for 10 minutes more.
Dissolve jello in 1 cup water and pour over partly thawed berries; fold in whipped cream. Put in graham cracker crust; freeze.
Mix granulated sugar and cornstarch in medium size saucepan. Stir in water until blended. Add 1 cup of the blueberries. Stir over medium heat until mixture thickens and comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly until berries release their juices. Remove from heat and stir in remaining berries. Cool to room temperature.
Cut pork in 1/2-inch by 2-inch strips. Brown in hot oil. Add 1 cup water, bouillon cube and 1/4 teaspoon salt. Mix well. Cover and simmer until tender, about 1 hour.
Mix brown sugar, vanilla, eggs and butter together. Add flour, baking powder, salt and soda. Mix well. Add raisins and pineapple. Drop on cookie sheet (1/2 teaspoonful) and bake at 375° for 10 to 15 minutes.
Cook broccoli and onion in Dutch oven on top of stove until broccoli is soft and turning lighter green. Drain in colander. Melt Velveeta on stove or microwave, stirring often. Add soup, Worcestershire and garlic. Stir in broccoli and onion until blended. If too thin, let cook over low heat until thickens. Best if made day before and refrigerated. Serve warm with snack crackers or Fritos.
Line pan or square dish with graham crackers. Prepare pudding as directed on package (using the milk). Let set 5 minutes, then blend in Cool Whip. Spoon half of mixture over graham crackers. Add another layer of crackers over the mixture and spoon remaining mixture over graham crackers. Add remaining graham crackers and spoon cherry pie filling over them. Chill before serving. Will keep several days in refrigerator. Can use vanilla wafers.
Mix together and press 3/4 of the mixture in a 9 x 13-inch pan. Freeze. Take out and press 1/2 gallon vanilla ice cream on top of frozen crust. Crumble remaining crust on top. Sprinkle 1/2 can chocolate syrup over crumbs. Re-freeze. Cut into slices and serve.
Wash tomatoes, but do not peel. Cut into 3/4-inch slices. Place on paper towel to drain. Combine flour, salt, sugar and pepper. Dust tomatoes in flour mixture on both sides. Add evaporated milk to remaining flour mixture to make thick batter. Dip floured tomatoes in batter. Fry in hot oil, 1/2-inch deep, until golden brown on both sides.
Turn oven to 350°. To keep the cookies from sticking, cover 2 cookie sheets with foil. Break graham crackers on perforated lines. Place crackers, side by side, on the foil covered cookie sheets.
The secret is in the roux. Brown the flour in the bacon drippings until golden brown. Add onions, tomatoes, celery, garlic and bell peppers. Simmer and stir frequently for 15 minutes. Place the roux in larger pot; add 3 quarts of water and half of the shrimp, crabmeat and okra. Simmer slowly for 2 hours (the longer the better). Then 30 minutes before serving add the remaining shrimp, crabmeat and okra. Serve over hot rice.
Cut cake into 2-inch squares. Put layer of cake, layer of pudding (while it is still thin), then Cool Whip and Butterfinger sprinkles. Reserve some sprinkles for the very top.