HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 8 ingredients together and form into balls. Mix ketchup, vinegar, brown sugar and Worcestershire together and spoon on top of balls. Bake for 1 hour at 350°.
Boil and peel shrimp. Cook noodles as directed and drain. Combine noodles and shrimp. Then add green onions, tomatoes, parsley, wine vinegar, oregano, basil and garlic salt. Toss gently. Cover and chill at least 2 hours.
Soften yeast in water. Mix all ingredients into yeast. Knead. Make a ball of dough to roll and twist into any shape. Lay on greased cookie sheet. Brush with beaten egg and sprinkle with salt. Bake in 425° oven for 12 to 15 minutes.
Soak gelatin in blender with cold water 5 minutes. Add boiling water and whiz to dissolve gelatin. Add next 4 ingredients. Blend until creamy smooth. Add enough ice cubes to bring level up to 4-cup mark on blender. Blend well. Pour into bowl (or baked crust for pie). Chill 3 to 4 hours, until firm.
Add rice and salt to broth. Stir until mixture begins to boil. Simmer 15 minutes. Blend soup and milk and stir in rice, chicken, celery, onion, 1/2 c. almonds & seasonings. Cool quickly. Pour in casserole, sprinkle remaining 1/2 c. almonds on top. Bake 30 - 45 minutes at 400°.
Put oysters, clams, shrimp, lobster meat, potatoes (cut in small bite-size) and onion in a skillet with lots of water and simmer for 30 minutes. Take your can of milk with 1 can of water; put into pot on low. Add all the ingredients. Drain your skillet first. Add salt and pepper to taste. Let simmer until potatoes are done. Serve with little crackers. Um-um good.
Melt bits over hot water. Mix with condensed milk. Add vanilla and nuts. Make into 2 rolls and cover with pecan halves. Roll in wax paper, then foil. Chill. Cut in slices to serve.
Dissolve gelatin in boiling water; cool. In a "Punch Bowl" combine gelatin mixture, lemonade and cold water. Test before serving. Stir in wine, champagne and strawberries. 24 1/2 cup serving.
Saute onion and pepper in butter. Cut round steak into bite-size. Mix with bouillon cubes, Worcestershire sauce to taste and tomatoes. Simmer. Add water, cornstarch, soy sauce and sugar. Mix in onion and pepper. Let simmer until ready to serve over rice.
Brown sausage and drain. Layer sausage in casserole and top with bread. Beat eggs, milk, salt and mustard. Pour over sausage and bread. Top with cheese. Put in refrigerator overnight. Bake for 45 minutes at 350°.
Thoroughly cook sliced sausage and onion in skillet. Place string beans and stewed tomatoes in pot. Add sausage and onion mixture into string beans. Season with salt, pepper and Creole seasoning as desired. Cook on low heat 20 to 30 minutes.
Mix the first 5 ingredients; let simmer while making meat loaf. Mix all remaining ingredients together. Add enough bread crumbs to hold meat together. Cook in sauce on medium-low heat for 3 1/2 to 4 hours. The sauce may be used as a gravy for potatoes.
In blender, pour vinegar. Scrape horseradish root. Do not peel. Cut up in 1/2-inch pieces. Drop in blender with vinegar. Blend slowly to a thickness of applesauce. Freeze if you like.
Mix all dry ingredients. Add pumpkin, oil and eggs. Add pecans; beat well. Grease and flour 3 (1 pound) coffee cans. Fill 1/2 full and bake at 350° for 1 hour. After cooled, put lids on cans.
Gradually add sugar to softened cream cheese, mixing until well blended. Stir in remaining ingredients. Spread into greased 8-inch square pan. Chill several hours or overnight. Garnish with additional nuts, if desired. Yields 1 3/4 pounds.
In a large bowl, combine chicken quarters, garlic, oregano, pepper and salt to taste, vinegar, olive oil, dried fruit, olives, capers and juice and bay leaves. Cover and let marinate, refrigerated, overnight.
Heat 2 tablespoons cooking oil. Add beef, onion and pepper; brown very slightly. Add salt to taste. Add soup and simmer for 10 minutes; stir in sour cream and pimento. Place in a baking dish. Top with biscuits. Bake in 350° oven for 20 to 25 minutes.
Melt margarine in 8 x 8-inch baking dish. Mix next five ingredients and pour over margarine. Pour undrained peaches over all. Bake at 350° for 1 hour. You can also use other types of fruits.
Mix water with jello. After cooling add beet juice; set until it begins to thicken. Add remaining ingredients. Drain 3 teaspoons horseradish and stir into mayonnaise. Add to mixture and pour into mold.
Bake cake according to box instructions. When cake is cool, tear apart and crumble into large bowl or container. Pour pineapple and juice over the cake. Prepare vanilla pudding according to box instructions and put this mix over the pineapple. Pour cherry pie filling over all this using a spoon. Make occasional holes so mixture can seep to the bottom of the bowl. Cover with Cool Whip and garnish with nuts, if desired. Refrigerate.
Boil chicken; debone and skin. Cut into bite-size pieces. Place in large casserole dish. Mix sour cream and soup. Pour over chicken. Melt butter and crumble crackers. Mix and pour over chicken. Sprinkle with poppy seed and bake at 350° for 30 minutes.
Mix butter, sugar and boiling water. Dissolve yeast in lukewarm water. Add to the butter and sugar mixture which has cooled to lukewarm. Beat eggs. Add to mixture. Add 4 cups of flour and beat with mixer on low speed until blended. Add 2 1/2 cups flour and salt; stir this in. Cover and refrigerate at least 2 hours or up to 2 days. Divide into two parts; roll out and brush with butter flavored Crisco, then sprinkle with brown sugar and cinnamon. Roll into jelly roll and slice. Place in a greased pan. Let rise. Bake at 375° to 400° for approximately 20 minutes. Frost with powdered sugar glaze.
Line the bottom of a 9 x 13-inch cake pan with 1/2 of the cracker crumbs. Separate the eggs. Beat the egg yolks, powdered sugar and melted butter until light colored. In another bowl, beat the egg whites until very stiff. Fold the beaten egg whites gently into the egg yolk mixture. Spread over the crackers. Sprinkle the drained pineapple over this. Beat the whipped cream until it starts to thicken. Gradually beat in the sugar. Stir in the vanilla. Pour and spread whipped cream over the pineapple layer. Cover with the rest of the graham cracker crumbs. Freeze. Serve as a cool, frozen summer treat.
Place macaroni in 3-quarts of boiling water with 1 teaspoon salt. Boil for 15 minutes. Drain macaroni and add the chopped or diced green peppers, celery, onions and tomatoes in medium bowl. Mix French dressing and Miracle Whip together and pour over salad.
Melt butter in 9 x 13-inch dish. Add graham cracker crumbs, chocolate chips, coconut, butterscotch chips, Eagle Brand milk and pecans in order. Bake at 350° for 30 minutes. Let cool in pan and cut into bars.
Heat undrained pineapple until boiling. Add Jell-O and dissolve. Cool; add buttermilk. Let this mixture cool and fold in Cool Whip. Mix thoroughly and congeal.
Cover apricots in warm water and soak 30 minutes. Drain and cut with scissors. Cream sugar and butter; add egg. Add water and juice. Sift together dry ingredients and add to other sugar-egg mixture. Blend in nuts and apricots.
In Dutch oven cook and brown ground meat. Add onions and stir and cook well. Season with salt and pepper to taste. Add all other ingredients and simmer until hot. This stew can be cooked over an open campfire.
Whip egg whites with cream of tartar and pinch of salt until frothy. Slowly beat in the sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy. Spread meringue into a well-buttered and floured 9-inch pie plate but reserve some for piping around edges. Bake at 300° for 40 to 45 minutes, or until meringue is dry and crisp, and top is slightly browned.
Preheat oven to 350°. Spray Pam on an 8-inch pan. In bowl, combine flour, baking powder, cinnamon, nutmeg, salt and Equal. in a separate bowl, dissolve soda in Butter Buds and add to dry ingredients. Stir in egg. Add carrots and raisins. Mix and pour into pan. Bake 30 minutes.
Mix all ingredients. Grease and flour pan well. Bake at 350° for 25 minutes or until done.
Heat oven to 350°. In large skillet, stir and cook meat, onions and green bell pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper. Heat through; pour into an ungreased 2-quart casserole dish. Cover; bake 1 hour. Makes 4 to 6 servings.
Mix and sift flour, baking powder, salt and sugar. Stir in corn meal. Add milk to beaten egg and stir into first mixture. Add oleo and blend. Turn into greased 8-inch pan. Bake at 400° for 20 minutes.
On cutting board, pound steaks into 4 x 8-inch oval. Lay on top of that 1 slice of thin ham that just reaches the edge of the steak. Lay on spinach the same, one good size chopped mushroom on top of that, 2 tablespoons of diced tomatoes, 3 heaping tablespoonfuls of cheese and sprinkle with a pinch of basil, garlic and oregano. Roll all of this together, making sure to keep all the stuffing inside. When through rolling, it should be tubular shaped, 4 inches or so wide. Dust with oil, roll in spiced bread crumbs and grill for about 15 minutes. Also can be baked at 350° for 25 to 30 minutes. Best served with sauteed mushrooms, garlic and white wine.
Lay pork chops in baking pan. Sprinkle on salt, pepper and onion soup mix. Pour on French dressing and add enough water to cover the meat. Bake at 350° for 1 1/2 hours.
Cut together flour, Crisco and salt with pastry blender. Mix well cold water and flour and add to first mixture. Stir with fork, then squeeze with hands. Roll out on floured surface. Makes 2 single or 1 double crust. To bake before filling, bake at 400° until golden.
Put chicken on flat pan; dab with butter. (I brush mine with oil.) Put in oven at 400° until browned slightly. Then cover with sauce. Reduce temperature to 325°. Cook 1 hour or until chicken is tender and sauce thickens. Sauce is also good for ribs.
Mix all together; stir until candy melts over hot burner. Bring to a boil then simmer one hour. Serve hot.
Remove crab meat from shells; wash shells carefully. Combine crab meat, bread, butter, Worcestershire sauce, salt and pepper. Moisten with milk, into which a dash of Tabasco sauce has been stirred; mixture should be rather soft. Pack loosely into crab shells; top with buttered crumbs. Bake in moderate oven until delicately browned. Yield: 4 servings.
Peel and cube eggplant; boil 30 minutes. Saute vegetables in margarine until tender. Add to crumb and milk mixture. To drained eggplant, add remaining ingredients, except cheese.
Soak beans overnight. Combine beans, broth, garlic and half of onions in a large soup pot. Bring to a boil. Simmer at least 2 hours, until beans are soft, adding more broth or water, if necessary. In a skillet, saute remaining onion in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer one hour. Serve topped with grated cheese, salsa and sour cream.
Preheat oven to 325°. Grease tube pan. Cream together butter and shortening; mix in sugar well. Add one egg at a time. Add flavorings. Mix in flour, a little at a time. Mix well. Add milk and nuts. Mix all ingredients well. Pour into tube pan. Bake 1 hour and 15 minutes.
After 60 days (required to cut elephant into enough small cubes), place elephant in a 5-ton casserole. Add enough brown gravy to cover and cook in a 325° oven for 4 weeks. Cook Creamettes as directed on the package. Drain; do not chill. Mix immediately with elephant. Serve hot. Makes 3,752 servings. Should your guests bring their guests, add 2 rabbits, but only it necessary because most people don't like to discover hare in their stew.
Mix meat and soups together in crock-pot. Cook on low for 10 to 12 hours. Add sour cream and mushrooms and cook for another 30 minutes. Serve over noodles or rice.
In a mixing bowl, stir together flour, sugar, soda and salt; set aside. In another bowl, combine eggs, oil, buttermilk and vanilla; add to dry ingredients, stirring just until combined. Fold in nuts and cherries.
Cream margarine and peanut butter in a medium bowl. Add sugar, beating well. Combine flour and cinnamon; add to creamed mixture, mixing until well blended. Add remaining ingredients and beat well. Press dough from a cookie press into 2-inch strips onto ungreased cookie sheets, following manufacturer's instructions. Bake at 400° for 6 minutes or until edges are lightly browned. Remove from cookie sheets and cool completely on wire racks. Yield: 9 dozen (24 calories each).
Heat eggs, dates and sugar in skillet over low heat, until it stays together. Remove from heat and add all other ingredients, except coconut. Cool. Roll into balls, roll balls in coconut.
Preheat oven; get out utensils and ingredients. Remove blocks and toy autos from the table. Grease pan; crack nuts. Measure two cups flour; remove baby's hands from flour. Wash flour off baby; re-measure. Put flour, baking powder and salt in sifter. Get dust pan and brush up pieces of bowl baby knocked on the floor. Get another bowl. Answer doorbell. Return to kitchen. Remove baby's hands from bowl; wash baby and answer phone. Return; remove 1/4 inch salt from greased pan. Look for baby. Grease another pan. Answer telephone. Return to kitchen and find baby; remove his hands from the bowl. Take up greased pan and find layer of nutshells in it. Head for baby who flees, knocking bowl off table. Wash kitchen floor, table, walls, dishes. Call baker. Lie down.
Melt the margarine in a skillet. Add the celery, green peppers, garlic and onions. Saute until softened and slightly browned. Cut meat into 1-inch cubes. Dust with the flour and seasonings. Add to the skillet; saute until browned. Stir in the sugar, salt, tomato, mushrooms, broth and wine. Transfer to a buttered 3-quart casserole. Cover. Let stand several hours. Bake at 350° for 2 hours (uncovered). Stir in olives 5 minutes before done. Note: Start early afternoon.
Cook noodles according to directions. Brown ground beef and after it's cooked, pour in the tomato sauce; stir together. When noodles are done, drain and rinse in cool water. In a 9 x 13-inch baking dish, pour a small amount of sauce in the bottom before putting noodles in, keeps from sticking. Put one layer of noodles, then put some cheese. Continue layering until noodles are gone or until you have reached the top of the pan. Allow yourself 1 to 1 1/2-inches from top. On the last layer or top layer, pour the remaining sauce over noodles; sprinkle last of the cheese (I like to have a lot of cheese on top).
Mix cocoa, cornstarch, sugar, egg yolks and milk and cook until thick. Remove from heat and add vanilla, and butter; stir and pour into a baked pie shell.
Prepare pudding according to pkg. directions. Whisk in cake mix. Stir in chocolate chips. Pour into greased 9 x 13 baking pan. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Dust with confectioners' sugar. Yield: 4 dozen.
Mix shrimp with softened cream cheese. Add vegetables. Add remaining ingredients. Use enough dressing to achieve desired consistency for spreading. May be used for fingertip sandwiches or as spread for crackers.
Cook noodles, drain. Saute onions in butter, set aside. In same skillet, brown ground beef. Then mix meat with onions and cottage cheese. In greased casserole, arrange 1/3 noodles, then 1/2 meat mixture. Repeat. Place remaining noodles on top. Combine stock, soup and salt. Pour over casserole. Sprinkle grated cheese on top. Pour beaten eggs over cheese. Bake, uncovered, 1 hour at 375°.
Lightly brown meats; drain fat and set aside. Cook noodles; drain. Mix all other ingredients together with meat and noodles. Place in an 8 x 10-inch baking dish. Put cheese on top. Bake at 350°, covered, for 30 minutes.
Measure flour, sugar, baking powder, soda, salt and orange peel in bowl. Cut in shortening. Add enough water to orange juice to make 3/4 cup. Add juice and egg into flour mixture. Stir in cranberries and nuts. Pour into loaf pan 9 x 5 x 3-inches, which has been greased. Bake at 350° for 60 to 70 minutes. Test with toothpick. Wrap while warm and slice the next day.
Mix first four ingredients and let set for 1 hour. Add remaining ingredients, mix well. Bake in greased and floured tube or Bundt pan 1 hour and 15 minutes at 375°.
Mix all ingredients. Pour into an unbaked pie crust. Bake until pie is set. Insert knife near center. It will come out clean if pie is done.
Whip the cream cheese in a large bowl until smooth and creamy. Add crushed pineapple; blend well. Stir in fruit cocktail and chopped cherries. Add package of marshmallows; fold in Cool Whip. Refrigerate at least 2 hours. Makes a large bowl.
Heat 2 inches of oil in deep fat fryer to 375°. Beat 1 cup of baking mix, milk and egg with hand beater until smooth. Coat cheese lightly with baking mix. Insert a round wooden toothpick in each cube. Dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully until golden brown, 1 to 2 minutes. Drain on paper towel. (Leave toothpicks in. Keep oil moving with basket or slotted spoon.)
Cook corn on-the-cob until done. Let cool and cut corn off. Fill jars to 1/2 inch from top. Add 1 tablespoon of pickling salt and 1 teaspoon of vinegar. Fill jars with real hot water and seal. Store in a cool place.
Add sugar gradually to beaten eggs. Beat until mixture is very stiff. Add remaining ingredients. Mix together. Put in ice cream freezer and freeze. This recipe will serve 8 people.
Cut each onion in half from stem to root end, then slice thinly crosswise. In 3-quart casserole, cook onions and butter on High 15 minutes, stirring twice. Add undiluted beef broth and 1 cup of water. Cook, covered, on High 10 minutes, stirring once.
Combine flour, salt, soda, sugar and cinnamon. Make a well in center of dry ingredients. Add eggs and oil, stirring only until dry ingredients are moistened. Stir in strawberries and pecans. Spoon batter into 2 greased loaf pans and bake 1 hour at 350°. Let stand overnight before slicing.
Mix and drop on cookie sheet, teaspoon size. Bake at 350° for 8 to 10 minutes.
Combine all ingredients in large bowl. Place in microwave-safe dish, preferably tube-style. Cook on High 15 minutes. Let stand 5 minutes. Serves 4.
Sift dry ingredients. Mix pumpkin, water, oil and eggs together. Pour into dry ingredients. Mix well. Pour into muffin tins sprayed with Pam. Bake in 350° oven for 15 to 20 minutes. Makes 16 to 18 muffins.
Bake cake according to package directions in a 9 x 13-inch pan. While cake is still hot, punch holes in the cake, using a fork. Pour milk and cream of coconut on top of cake. Let cake cool, then spread Cool Whip and top with frozen coconut. Keep refrigerated.
Cook sugars, milk, syrup and salt to soft ball stage (236°). Remove from heat. Add butter and flavoring. Stir until syrup begins to thicken. Add broken pecans and drop from a spoon into cakes on waxed paper placed on a cookie sheet. Press pecan halves into surface, working quickly because pralines harden rapidly!
Mix all ingredients in top of double boiler, place over boiling water and cook for 7 minutes, beating constantly with an electric mixer until it will hold a peak. Remove from heat; add vanilla and mix until it is the right consistency to spread on cake.
In a mixing bowl, beat eggs until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts. Add to batter, beating until combined. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until cake tests done. Cool on a wire rack.
Electric Mixer: Cream the 2 sugars, margarine and oil. Add beaten egg, milk and oil; mix well. Combine flour, cream of tartar and baking soda. Add this to creamy mixture and mix well. Stir in chocolate chips and nuts (optional). Use tablespoon to spoon on ungreased cookie sheet.
Beat eggs and cracker crumbs. Add milk, salt, pepper, sugar, creamed corn and butter. Mix well. Dot the top of the mixture with butter and bake 1 hour at 350°.
Heat oven to 425°. Split each bread in half around edge with knife to make 4 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Place mushrooms on bread rounds. Top with onion and bell pepper. Sprinkle with basil and cheese. Bake for 8 to 10 minutes, or until cheese is melted. Cut each round into 8 pieces.
Saute onion and green pepper in shortening until tender. Add all remaining ingredients except frankfurters. Simmer, covered, 35 minutes or until ingredients are tender. Add frankfurters; simmer 10 minutes longer.
Bring first 4 ingredients to a full rolling boil for about 1 minute. Remove from heat and add remaining ingredients. Mix well and drop by spoon on wax paper. Cool until firm.
Mix together. Place in oven to tableware. Cook at 350° for 30 minutes.
Cut chicken into bite size pieces. Melt butter in skillet. Stir in dressing. Place cut up chicken in mixture and cook chicken until tender. Mix in soup, cream cheese and wine. Pour into a casserole dish and bake for 1 hour at 350°. Can be served over rice or noodles.
Cook onion in small amount of butter until tender, not brown. Add meat and first seasonings. Brown lightly. Add drained beans and soup. Pour into greased 1 1/2-quart casserole dish. Mash potatoes while hot. Add milk, egg, salt and pepper. Drop in mounds over the meat. If desired, sprinkle potatoes with shredded cheese. Bake in moderate oven at 350° for 25 to 30 minutes.
Dissolve gelatin in boiling water. Add remaining ingredients. Pour into shallow Pyrex dish and refrigerate overnight.
Dissolve Jell-O in boiling water. Chill until mixture begins to thicken. Beat with mixer. Fold in cottage cheese, Cool Whip and fruit. Pour into 8 x 10-inch dish. Refrigerate for 2 hours.
Pour melted oleo or butter over the top of all ingredients. Bake for 20 minutes in a 350° oven.
Brown hamburger, onion and garlic salt. Drain. Add remaining ingredients. Cook, uncovered, 1 hour.
Mix cake mix, eggs, sour cream, vanilla and oil together until well blended. Pour 1/2 mixture into 13 x 9-inch or tube pan. Mix nuts, cinnamon and brown sugar. Sprinkle half over mixture. Swirl with knife. Pour other half of mixture into pan and sprinkle remaining brown sugar mixture; swirl. Bake at 325° for 30 to 40 minutes.
Combine red wine vinegar, sugar, salt and celery seed, stir to dissolve and bring to a boil. Chill liquid mixture and pour over sliced cucumbers, onions and green peppers. (Peppers are optional.)
Cut avocados in half, remove seed and scoop out flesh. Add a little lemon juice to maintain color (I use a few sprinkles, maybe a Tbsp.) Mash avocados with about a 1/2 C. mayonnaise (enough to make dip consistency) Add other ingredients. Mix together and serve with chips.
Cream together margarine and Crisco with sugar. Add eggs one at a time; sift together flour, baking powder, salt and cocoa, then add alternately with milk and vanilla. Bake at 325° for 1 hour and 40 to 45 minutes.
Combine onion, tomatoes and green beans in saucepan; bring to a boil. Add bouillon and spices. Cover, reduce heat and simmer approximately 30 to 35 minutes.
In a Dutch oven or soup kettle, brown beef and onion; drain. Add tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook for 10 to 15 minutes or until the noodles are done. Yields 6 to 8 servings. Makes 2 quarts.
Cream Crisco, sugar and eggs. Add food coloring and cocoa. Sift flour and salt. Mix all with buttermilk, vanilla and baking soda mixed with vinegar. Bake for 30 minutes at 350°. Split layers and frost with butter frosting with almond flavoring added.
Lay wings in pan. Pour oil on top of wings. Sprinkle with salt, pepper, garlic powder, basil and parsley evenly on both sides. Cook, uncovered, for 1 hour, basting occasionally, then add water to bottom of pan and cover with foil for another 1/2 hour. Remove from oven. Squeeze fresh lemon over top of wings. Let sit for 5 minutes.
In large skillet, brown pork chops in hot oil at 375°. Remove chops; add celery and cook lightly. Drain fat. Stir in remaining ingredients; add chops. Bring to boil. Simmer covered for 30 minutes.