HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs, beating well after each addition. Sift dry ingredients together and add alternately with milk to first mixture. Cream well. Add vanilla. Divide batter in half. Add the following to one-half: 1 teaspoon of cinnamon, 1 teaspoon allspice, 1/2 cloves and 1/4 pound raisins.
Saute onion in bacon drippings. Stir in the flour, liquid from one can of green beans, salt, pepper, sugar and vinegar. Bring to a boil. Add the drained green beans and crumbled bacon. Heat until warmed through.
*Amount of cheese depends on whether you want to make it into a ball or use it as a spread; more cheese for ball, less if for spreading.
Heat oil in skillet and brown the onion. Add the bouillon and tomato sauce. Season. Add the wheat. Cover and simmer lightly until all liquid is absorbed (20 to 30 minutes). Add cooked broccoli. Cover top of casserole with grated cheese. Melt under broiler until lightly browned.
Combine sugar, syrup, whipping cream and pecans. Bring to boil and cook until forms soft but firm ball, stirring occasionally with wooden spoon. Takes approximately 1 hour. Let stand 5 to 10 minutes. Add vanilla and salt and beat until very firm until it starts clinging together in a ball. Takes about 20 minutes of beating. Pour into greased 9 x 13 cake pan. Very Rich!
Place milk, candy bars and marshmallows in top of double boiler and melt. When melted, set out of water and cool completely. Fold frozen topping into the chocolate mixture. Pour into pie crust and chill for 3 hours or until ready to serve.
Pour cereal into a large bowl and set aside. In small saucepan over low heat, melt the chocolate chips, peanut butter and butter until smooth, stirring often. Remove from heat and stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large Glad-Lock plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Hildy and family lived a block from us on Oakland Plantation in South Carolina. She was originally from Winnepeg, Manitoba, Canada. Our husbands had been in the same AF Wing when we were in Germany and they were in France. Many years and many moves later, they are looking for a house in our little part of Texas.
Note: Best to use a hot plate and an older nonstick pan and plug the hot plate in outdoors and do your cooking out there. Makes 6 servings.
Crush crackers in food processor; mix with Eagle Brand milk. Cut nuts, dates and fruit together. Pour lemon juice and water over them; stir well. Roll cracker crumbs that have been mixed with the milk in the sugar (just enough to keep from sticking). Spread out same as biscuit dough. Spread nuts, dates and fruit on dough; roll it like a jelly roll. Let chill about 6 to 8 hours. Slice as you would a jelly roll.
Make a white sauce of butter, flour and milk; add cheese. Season with 1/4 teaspoon each of thyme, marjoram and basil. Make 3 layers of egg, bacon and sauce. Sprinkle snipped parsley over top. Cover with buttered crumbs. Bake for 1/2 hour at 350° or until bubbly.
Mix and pat out in pie plate. Bake at 350° for 20 minutes or until brown. Makes one 9-inch pie crust for cream pies.
Preheat oven to 475°. Rub turkey outside with cooking oil. Salt and pepper on inside. Place whole onion and celery in cavity. For turkey up to 12 pounds, use 1 pint water in roaster with rack. Over 12 pounds, use 1 quart water. Cover roaster. Place in oven. Bake 1 hour. DO NOT OPEN OVEN DOOR UNTIL NEXT MORNING!! This turkey will be ready.
Place bologna in a pan. Put 2 tablespoons of creamed potatoes in the center of bologna. Put cheese on top of potatoes. Place in oven at 375° and cook until cheese is melted and bologna starts to roll up and brown around the edges. Good for kids!!
In a large pot, saute leeks and garlic in oil. Add paste when browned. Add water and crushed tomatoes. Boil. Add seafood and spices. Cook until fish is cooked through. Serve alone as a soup or over pasta. Less than 200 calories per serving.
Place batter into 2 cake pans. Bake at 350° for 30 minutes or until done.
Melt butter in a large saucepan or Dutch oven over low heat (225°). Add onions and cook 20 minutes, stirring frequently. Add beef broth, water, Worcestershire sauce, salt and pepper. Cover and cook over low heat for 30 minutes. While soup is heating, arrange bread slices on cookie sheet. Spread the 1 1/2 tablespoons butter over slices and sprinkle with cheese. Place in a preheated broiler about 4-inches from heat for 2 to 3 minutes until lightly browned. Serve soup in bowls topped with a slice of bread. Makes about 2 quarts or 8 servings.
Cut each biscuit into thirds; roll into small balls. Grease Bundt pan. Drop balls into pan; cover bottom well. In small pot, melt butter, sugar and cinnamon; mix well. Pour over balls. Continue to layer balls and sauce mix. Bake at 350° for 1 hour until brown.
Sift together flour, baking soda and salt. Cream together butter, sugar, eggs, lemon juice and pineapple. Combine both mixtures together. Drop by rounded teaspoon on greased cookie sheet. Bake at 350° for 15-20 minutes. Frost, if desired.
Mix first 3 ingredients together and then add chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 9 to 11 minutes.
Cook chicken in a skillet with oil until done. Add soy sauce, onion and green pepper. When done, add salad dressing, cover and simmer on low. Serve with rice; top with sour cream.
Bring cocoa, milk and sugar to full rolling boil. Boil to soft ball stage (test in cold water). Remove from heat and add vanilla, butter and salt. Beat with beater until it has lost its shine. Pour in buttered 8 x 8-inch pan.
Mix together and heat on low first 5 ingredients until most of the chocolate is dissolved. Pour into a bowl and mix in vanilla. Chill until the mixture begins to take the form of the bowl. While the mixture is chilling, whip heavy cream in a separate bowl until it takes the consistency of whipped cream. Slowly fold in small amounts of the whipped cream to the chilled chocolate mixture until all is mixed together. Chill and serve.
Cream milk and lemon juice with mixer. Add pineapple and pecans. Fold in Cool Whip. Use two graham cracker pie crusts. Makes 2 pies.
Mix in a big saucepan, chopped chicken, broth and soup. Let it come to a boil. Turn heat down and add noodles. Stir so noodles do not stick together. Continue to cook until noodles are tender.
Cream butter and Crisco in a pan. Add sugar and beat thoroughly. When fluffy, add flour slowly. Then add nuts and vanilla extract. Drop by teaspoons on ungreased cookie sheet. Bake at 325° for 20 minutes.
Mix all together. Form 2 balls. Roll each in additional chopped nuts. Chill. Serve with crackers.
Sift together flour, soda, salt, nutmeg and cinnamon. Mix together with butter, sugars and apples. Mix in nuts and raisins. Put in a large baking dish and bake at 350° for 30 to 40 minutes, or until it pulls away from sides of pan.
Put half of spinach in shallow bowl. Add eggs and the rest of the spinach. Top with onion rings and peas. Mix mayo, yogurt and sour cream. Spread over top and sprinkle with cheeses and bacon. Cover; refrigerate overnight.
Mash up strawberries and add sugar. Put over cake and top with Cool Whip.
Combine jello and tomato juice; cool. Add remaining ingredients. Make in mold and put on lettuce leaves.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut.
In a large bowl, combine the flour, baking soda, salt and nutmeg. In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut. Stir into dry ingredients until moistened. Fill 18 greased muffin cups 3/4 full. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes before removing to wire racks.
Cream shortening and sugar. Add eggs and molasses. Add dry ingredients and mix well. Roll into 1 1/2-inch balls. Roll in sugar. Bake on ungreased baking sheet for 8 to 10 minutes or until done. Cookies are softer if they are a little undercooked.
Heat milk almost to boiling point. Mix sugar, flour and beaten eggs together. Add heated milk and return to low fire and cook, stirring constantly. Custard is done when it coats the spoon. Add vanilla and pour into large bowl.
Combine egg, sugar, orange juice and salad oil; add biscuit mix and beat vigorously 30 seconds. Stir in marmalade and pecans. Grease muffin pans or line with paper baking cups; fill 2/3 full. Sprinkle with Spicy Topping. Bake muffins in oven at 400° for 20 to 25 minutes or until done. Makes 14 muffins.
Cook chicken and take off bone. Roll out each dinner roll, add a little chicken in the center, roll up and put in baking pan. Mix both soups and chicken broth together and pour over dumplings. Bake for 45 minutes or until brown on top, at 325 degrees.
Sift the flour and sugar into a large mixing bowl. In a saucepan, heat the butter, cocoa and Coca-Cola until boiling. Pour this over the flour and sugar mixture, then mix thoroughly. Add the buttermilk, eggs, soda, vanilla and marshmallows and mix well. Then batter will be thin and the marshmallows will come to the top. Bake at 350° in a sheet pan for 30 to 35 minutes.
Heat oven to 275°. Cut biscuits into quarters and place in an ungreased 9 x 12-inch baking dish. Pour melted butter over biscuits; coat thoroughly.
Mix Cool Whip and Jell-O. Add cottage cheese, pineapple and oranges. Let sit in refrigerator at least 1 hour. Serves 8.
Mix everything and roll out 1/2-inch thick. Cut cookies and bake on sheet for 8 minutes at 350°. They're fattening.
Cook broccoli until about 1/2 done. Add celery, hard-boiled eggs, olives, onion and water chestnuts. Add Miracle Whip and lemon juice to taste.
In 2-quart microwave dish place chicken and spaghetti sauce. Microwave covered on High for 13 minutes. Turn chicken over and microwave covered for 15 minutes more. Sprinkle with Parmesan or Romano cheese. Spread Mozzarella over top and microwave 1 to 2 minutes more until Mozzarella is melted. Serve with side of spaghetti.
In large pan, heat brown sugar, corn syrup and margarine until sugar is dissolved. Stir in cereal and nuts; mix well. Spread on greased baking pan, 15 x 10 x 1-inch. Bake for 15 minutes; cool for 10 minutes. Stir to loosen from pan. Store in airtight container. Makes 16 cups.
Drain and mash tofu. Combine ingredients and mix well. Form into burgers and bake at 350° on sprayed cookie sheet for 30 to 45 minutes, turning when golden brown. Serves 4.
Mix cranberries and sugar. Place in covered casserole dish. Bake at 300° for 1 hour. Add brandy after the cranberries are baked.
Fry peppers, onions and sausage together on medium heat. Add the remaining ingredients, turn stove to low and stir until thickened. Use your own pastry or Hungry Jack biscuits. One biscuit will make enough for four. Then fill small pastry shells. Bake at 375° for 10 to 12 minutes or until crust is brown. Use small muffin tins for pastry shells.
Prepare jello according to directions. Soak Knox gelatine in 1/2 cup cold water. Add to jello that has been dissolved in 1 cup of hot water before you add the cup of cold water. Put cranberries and orange that has been peeled and cut up, through food chopper. Add sugar and let stand 10 minutes. Add celery and nuts. Stir in jello mixture and refrigerate until firm.
Cream butter and both sugars. Add oil, vanilla and egg. Add dry ingredients until blended well. Fold in by hand the Rice Krispies, coconut, oats and nuts. Bake at 350° for 12 minutes.
Heat oven to 350°. Mix butter, sugar, vanilla and food color. Work flour and salt into mixture (if dough is dry mix in 1 tablespoon milk). Mold dough around cherry or Kiss. Place cookies 1 inch apart on ungreased baking sheet. Bake 12 to 15 minutes until set but not brown. Cool. Dip into icing and decorate with sprinkles or coconut.
Chop cherries, nuts and pineapple. Roll in 1 cup flour. Save enough fruit and nuts to decorate top. Cream the butter and sugar. Sift flour and baking powder 3 times, adding beaten eggs. Mix well. Add nuts, fruit and flavoring and bake at 250° for 1 1/2 hours, then 30 minutes at 300°.
Combine ingredients in order; mash bananas and add last. Bake in 350° oven for about 45 minutes or until toothpick comes out clean when inserted in middle of loaf. Use 1 large loaf pan or 2 small pans.
Wash lettuce and cut or tear into bite-size pieces; add rest of the ingredients and toss.
Mix carrots, onion and green peppers in large bowl. Mix soup and remaining ingredients and heat through. Pour over vegetables. Refrigerate. Will keep for weeks.
In a mixing bowl, beat cream cheese and mayonnaise. Stir in the rest of the ingredients. Cut a 1 1/2 inch slice off top of bread and set aside. Carefully hollow out bottom leaving a 1/2 inch shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy duty foil and place on baking sheet. Bake at 375 degrees for 1 1/4 to 1 1/2 hours or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.
Heat oven to 350°. Grease and flour bottom only of one 9 x 5-inch or two 8 x 4-inch loaf pans. In large bowl, combine sugar and margarine; beat until light and fluffy. Add bananas, sour cream and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt. Blend well. Fold in chocolate chips and nuts. Pour into greased and floured pan. Bake at 350° for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Best when served the next day; also freezes well.
Boil your chicken until it is done. Take one cup of the broth and put in the freezer to cool. Debone the chicken and put the meat back in the broth. After the refrigerated broth has completely cooled pour it in a medium sized bowl. Add flour until you can handle the mixture. Put a thin layer of flour on a cutting sheet. Put 1/4 of the mixture and work some of the flour in if you need to. Flour a rolling pin and roll out the mixture. Put chicken and broth on high heat. Add pepper and salt. When this has come to a rolling boil cut dumplings in pieces and drop in broth. Continue doing this until all dumplings are gone. Lower heat to medium low and add milk. Stir your dumplings slightly and let cook for about 7 minutes. Let stand a few minutes before serving.
Grate off a little of the chocolate bar and save for decorations. Melt chocolate bar. Mix with Cool Whip with electric mixer. Pour into graham cracker crust. Decorate with chocolate shavings. Freeze for 2 to 3 hours.
Brown chuck in skillet; set aside. Melt butter in same skillet. Add egg and scramble. Add meat and rice. Stir well, then add remaining ingredients, including bean juice. Stir gently until hot through.
Heat oven to 350°. Mix first 8 ingredients. Shape into balls and place in 8 x 8 pan. Stir in remaining ingredients. Pour over meatballs. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes longer.
Mix. Pour into greased casserole dish. Top with crushed potato chips. No salt! Bake at 350° for 1 hour.
Saute butter, green pepper and onion. Combine corn, eggs, muffin mix, sour cream and cheese. Add sauteed ingredients to corn mixture. Bake in a casserole at 350° for 45 minutes.
Heat oven to 350. Mix tuna, broccoli, 5 ounces cheese and half can of onions. In separate bowl mix soup and milk. Pour 3/4 of soup/milk into tuna mixture. Spoon into flour tortillas and roll. Place tortillas in greased 9x13 inch baking dish. Pour remaining soup/milk on top of tortillas. Bake covered 40 minutes. Put remaining cheese and onions on top and bake uncovered 5-10 minutes or until cheese melts. 4 servings.
Blend cream cheese and butter. Add flour and salt. Form dough in ball. Chill 3 to 4 hours. Mix preserves, nuts, peel and cornstarch. Divide dough in half. On lightly floured surface, roll each ball to 1/8-inch thick (10 x 12-inch rectangle). Cut into 2 1/2-inch squares. Place 1/2 teaspoon preserves mix in center of each square. Fold corners into middle and seal by pinching. Bake on ungreased cookie sheet at 375° for 12 minutes. When cooled, dust with confectioners sugar.
Spread cherries over bottom of lightly greased 9 x 13-inch pan. Sprinkle cake mix over cherries and then drizzle melted margarine over cake mix. Sprinkle chopped nuts over all. Bake at 350° for at least 1 hour. Serves 12 to 16.
Heat sugar and 3 cups water until dissolved. Add remaining water and all other ingredients except ginger ale. Pour into container and freeze. Take out 1 hour before serving. Add ginger ale and serve. May add red or yellow food coloring.
Slightly brown ground beef, then simmer 45 minutes. Add the rest of the ingredients except for the cabbage after cooking the other ingredients for about 15 minutes. Add the cabbage. After all the ingredients are added, simmer for an additional hour. Add instant rice about 4 minutes at the end of the cooking. Cook until rice is tender. Serve hot.
Microwave chocolate on medium for 5 to 6 minutes or until melted. Stir in peppermint candy and food coloring. Spread chocolate mixture on a 15 x 12-inch baking sheet that has been covered with foil (shiny side up). Place in freezer 5 to 10 minutes until firm. Peel foil from candy and break into pieces.
Layer ham, potatoes and onions. Season potato layer and add dots of butter. Mix flour and milk and pour over layers. Layer in Dutch oven. Bring to boil. Cover and cook over coals for 1 to 1 1/2 hours. May also use a tripod.
Mix eggs, sugar and Karo syrup. Coat pecans with flour; add to mixture and pour into pie shell. Cook at 350° for 50 to 55 minutes.
Use any or all of these ingredients to suit your taste and cupboard. Drain any canned fruits. Mix fruits and chill well to blend flavors. Serve as is or add one of the following dressings:
Cream butter and shortening. Add sugar and cream until fluffy. Add eggs, one at a time. Beat thoroughly. Sift flour and baking powder. Add with milk. Add the 5 extracts. Pour in a 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Combine butter with 3 tablespoons sugar and pretzels. Press onto bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool.
Separate eggs and beat whites. Cream butter and sugar. Add egg yolks. Add flour, sifted with salt and soda, alternately with sour cream. Add vanilla and fold in egg whites. Bake in greased Bundt pan at 300° for 1 1/2 hours.
Combine ground beef, bread crumbs, egg, onion, ketchup, salt and pepper and pat into 8-inch square pan. Bake at 350° for 30 minutes. Remove from oven and drain fat. Combine mashed potatoes with 3/4 cup cheese and then spread over meat. Top with 1/4 cup cheese and bake for 20 minutes more.
Combine ingredients in order given. Bake for 1 hour in a 350° oven in 2 greased loaf pans.
In most of these soup recipes "stock or water" appears on the list of ingredients. You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor. Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens. Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Melt the oleo in a 9 x 13-inch pan. Sift flour, sugar and baking powder together. Stir in milk until smooth. Pour mixture on melted oleo. Top with fruit (reserve juice). Pour juice on top. Bake 35 to 45 minutes in moderate oven or until golden brown.
Combine whipped topping and orange gelatin in bowl; mix well. Add cottage cheese, mandarin oranges and pineapple; mix well. Pour into serving dish and chill for 4 hours. I decorate the top with another can of drained mandarin oranges to give it some color. May use other flavors of gelatin with your choice of fruits if desired. Yield: 10 servings.
Cut squash crosswise into 1-inch thick slices; discard seeds. Arrange in a single layer in a shallow baking pan. Season with salt and pepper. Cover; bake at 350° for about 40 minutes. In a saucepan, combine brown sugar, butter and water; cook and stir until bubbly. Spoon over squash. Continue baking uncovered for 15 minutes more. Baste often.
Mix first 5 ingredients until well blended. Spoon out onto waxed paper. Chill.
In 2-cup glass measure, combine sugar, water, cream of tartar and salt. Insert temperature probe and cook on 70 (Roast) set at 200°. In small mixing bowl, beat egg whites with electric mixer until soft peaks form. Gradually add hot syrup to egg whites, beating continuously. Continue beating 5 minutes or until frosting is thick and fluffy. While beating, add vanilla. Makes 1 1/2 to 2 cups.
Mix chicken, olives and salsa. Set aside. Mix soups and sour cream. Pour 1/3 of soup mixture into chicken mixture. Stir. Place chicken mixture down center of tortilla. Sprinkle with cheese. Fold and place seam side down in baking dish. Makes 12. Pour soup mixture over top and sprinkle with more cheese. Bake 20 minutes at 350°.
Butter Bundt or tube pan. Cut rolls in 2 to 3 pieces. Place rolls in pan. Sprinkle pudding mix over rolls, then sprinkle with cinnamon and nuts. Melt butter and brown sugar in small pan. Pour this mixture over rolls. Cover pan with foil, then towel and leave on the counter overnight. Bake at 350° for approximately 20 minutes (with foil), then uncover and bake another 10 minutes.
Mix jello, Kool-Aid and sugar with hot water, then add cold water, pineapple juice and lemon juice. Usually have to at least double recipe.
Cook, debone and cut up chicken, saving broth. Cook rice in water with bouillon cube. Add enough water to broth to make 3 cups, then add 1/2 teaspoon celery seed, 1/2 teaspoon parsley flakes and 2 bouillon cubes. Bring to a boil. When bouillon is dissolved, add the chicken and rice. Simmer until ready to serve. Corn may also be added. This makes the kind of thick soup my Dad likes.
Steam the crabs. Cool and pick. Add crab, bread, seafood seasoning, salad dressing, salt, pepper, egg and Worcestershire sauce to a large bowl. Mix together. The contents should not be soupy, but you should be able to make into cakes. Heat skillet with oil. Fry until golden brown on each side. Mix horseradish and ketchup for sauce.
Put potatoes into greased 2-quart baking dish. Pour evaporated milk over potatoes. Season pork chops with onion, salt and pepper. Trim fat. Cook fat until crisp, then remove from skillet. Brown chops slowly on both sides, then put on top of potatoes in baking dish. Cover and bake in 375° oven for 1 1/4 hours or until potatoes are tender. Makes 4 servings.
Cover bottom of pan with pie filling. Sprinkle dry cake mix over fruit. Dot with butter. Bake at 350° for 45 minutes. Sprinkle with pecans if desired.
Steam cauliflower until nearly tender. Place on platter. Spoon on tomato sauce, sprinkle with cheese. Cover with foil and let stand 2 or 3 minutes until cheese melts. Sprinkle with parsley and serve.
Beat eggs until fluffy. Add oil, sugar and berries. Sift together salt, flour, cinnamon and soda in bowl. Add berry mix to dry ingredients. Mix until blended. Stir in nuts. Pour into greased and floured loaf pans (2 large or 3 small). Bake at 350° for 1 hour and 10 minutes, or until brown.
With dinosaur cookie cutter, cut shapes from bread. Dip each shape into orange juice and place on cookie sheet. Bake in a 250° oven for 20 minutes or until toasted. Sprinkle with cinnamon.
Cream butter, sugar, egg yolk and vanilla together. Add flour and roll into balls, make dent in each ball with thimble or finger. Put a small amount of jelly in dent. Bake at 350° for 10 to 12 minutes.
Combine sugar, flour and eggs in a large mixing bowl, set aside. Combine cocoa and butter over a low heat. Add this mixture to the other, blend well and add vanilla and pecans. Pour this into a 13 x 9 x 2-inch pan. Brownies should be fudgy. Don't overbake. Bake at 350° for 20 to 25 minutes. Yields 24.