HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients together except the bacon. Place in baking dish. Lay bacon on top. Bake until bacon is done, uncovered, at 350° for about 30 to 35 minutes.
Mix all ingredients in a large bowl until well blended. Roll level tablespoon of the mixture into balls the size of walnuts. Arrange them on a cookie sheet, close but not touching. Freeze until hard. Then pack in gallon size freezer bag.
Preheat oven to 425°. Peel apples, remove cores and slice. Blend dry ingredients together. Toss apples with lemon juice and dry ingredients. Place flour-coated pie crust in bottom of a pie plate. Turn fruit mixture, including any juices, into the bottom crust. Place top crust on the pie, trim and flute edges. Place slits in the top of the crust to allow steam to escape. Brush beaten egg white over the top of crust and sprinkle with granulated sugar. Place pie on bottom rack of preheated oven. Bake 25 minutes, until crust is golden brown. Reduce oven temperature to 375° and continue to bake until juices bubble and crust is a deep golden brown, 30 to 35 minutes. The bottom crust should be golden and the juices bubbling. Remove pie from oven and place on wire rack. Let pie cool to almost room temperature, about 4 hours. Pie is best eaten when completely cooled, even the next day.
Mix all ingredients and add to milk, eggs, oil and vanilla. Stir in boiling water. Batter will be thin. Bake at 350° in a greased and floured pan. Bake 30 to 35 minutes for a round pan and 35 to 40 minutes for rectangular pan. Delicious!
Cook meat 10 minutes in Crisco. Add onions. Cook 10 more minutes. Add celery and cook 10 more minutes. Add 1 1/2 cups water. Simmer until celery is tender. Drain bean sprouts and add to vegetables and bring to a boil. Combine the 1/3 cup water, cornstarch, soy sauce and sugar. Add cornstarch mixture and cook until clear. Cook 1 cup rice. Serve with rice and chow mein noodles.
Soak bread crumbs in hot milk. Cook onions with squash. Mix other ingredients, except crackers and butter. Crush crackers. Put on top with melted butter. Bake at 350° for 30 minutes. Serves 8 people.
Soak rabbit in salt water for about 20 minutes. Batter with flour. Melt 1 stick of butter in large casserole pan (heat oven to 350°). Place rabbit pieces in pan. Bake 20 minutes. Turn pieces. Cook 15 more minutes. In frying pan, melt 1/2 stick butter. Add 4 tablespoons flour. Mix well (until creamy). Slowly add chicken broth until smooth. Add milk and soup until smooth. Pour over rabbit. Bake 10 more minutes.
Squeeze and slice oranges and lemons. Mix all ingredients. Add ice cubes. Enjoy!
Heat butter in saucepan until very hot, not brown. Clarify butter (skim top off butter). Put egg yolks, lemon juice and seasonings into blender. Cover, then mix 2 minutes. Turn on top speed. Remove cover; slowly pour in all butter. Meantime, have hot water on side. If mixture gets too thick and slows blender, add 1/4 to 1/2 teaspoon hot water to keep blending. Serve over asparagus, Eggs Benedict or any vegetable.
Combine biscuit mix, milk and 2 tablespoons mayonnaise. Stir well. Spread mixture in a greased 13 x 9 x 2-inch pan. Set aside. Cook sausage and onion until brown, stirring to crumble meat. Drain. Layer sausage mixture over biscuit mixture. Combine egg and cheese; spread over sausage. Bake at 350° for 30 minutes. Let stand 5 minutes before cutting.
Mix all ingredients together with electric mixer until smooth, reserving blueberries. You must fold in the blueberries by hand to avoid breaking them. Spoon onto cookie sheets 1/2 cup size pancakes. Leave plenty of space between, approx. 6 per pan. Bake 375 degrees 12-14 minutes. They are done when the middle springs back when touched.
Mix sugar and vinegar in a 3-quart saucepan. Cook over medium heat until it will spin a thread or to soft crack stage (265°) when dropped in cool water. Pour into well buttered plates. Add peanuts, if desired. When candy is cool enough to handle, with well buttered hands (with another person), pull until it begins to get firm and turns white. Make a rope and cut or break into 3 to 4-inch pieces. Wrap each in wax paper.
In chicken fat or margarine, saute onion and grated carrot. Add flour and simmer for 5 minutes. Add chicken broth. Add cream-style corn, half and half or milk, black pepper and parsley for color. Let simmer for 3 to 4 minutes, then add cut up chicken. Let simmer for awhile.
Line a colander with cheesecloth. Spoon in yogurt and set colander in a bowl. Let it drain in the refrigerator overnight.
Combine milk, egg yolks, sugar and flour. Cook until thick. Add coconut and vanilla. Put in baked pie shell. Beat egg whites until thick. Spread over pie. Sprinkle with coconut, put in oven long enough to brown.
Beat egg whites. Mix egg yolks, sugar, salt and flour together. Heat milk; fold in egg whites and vanilla. Bake at 375° for 10 minutes, then at 325° until nicely browned and set. Makes two 9-inch pies.
Put yeast in water. Melt margarine and cream with sugar. Add beaten egg. Pour in with yeast. Add flour and stir until well mixed. Put dough in bowl that can be tightly closed. Store in refrigerator to cook; drop by spoonfuls into greased muffin tins and bake at 350°. Dough keeps several days in refrigerator in a tightly closed bowl. Rolls can be baked as soon as dough is mixed.
Bake cake mix as directed. Cool. Spread layer of peanut butter on cooled cake; refrigerate. Melt Hershey bar and spread over refrigerated cake. Cut into bite sized pieces and refrigerate again. When chocolate top is hardened "Tandy Kakes" are ready to eat!
In a double boiler or in a large metal bowl with a hand-held electric mixer, beat together all frosting ingredients, except vanilla, until combined. Set mixture over a saucepan of boiling water and beat on high speed until it holds stiff, glossy peaks, about 7 minutes (depending on your mixer and the weather; this may take longer than 7 minutes, 10 minutes). Remove double boiler or bowl from heat and beat in vanilla. Beat frosting until cool and spreadable.
Tear beef into bite size pieces and place into buttered 2-quart casserole. Spread on dressing. Drain sauerkraut and place on top of beef. Add cheese. Top with bread cubes, which have been tossed with butter. Bake, uncovered, for 30 minutes at 350° or until hot and bubbly. Serves 6.
Melt butter in quart size measuring cup on High for 30 seconds. Add flour and seasonings; stir well. Add a little of the milk and stir until smooth, then add the rest of the milk and stir well. Microwave for 2 minutes on High. Stir well and microwave for 2 minutes, until sauce thickens.
In a saucepan, combine pineapple and sugar. Bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts.
Pour granulated sugar slowly into the blender at its highest speed. The longer you blend the finer the sugar.
Remove stem and skin mushroom caps by grabbing edge with thumb and forefinger and pulling. Put caps in small bowl and pour dressing over. Marinate 2 hours in refrigerator. Shake off excess dressing and put mushroom caps, round side down, in baking dish. Divide remaining ingredients and layer half in each cap starting with basil, followed by Prosciutto ham and Monterey Jack and Cheddar cheeses. Slice pimentos 1/2-inch thick and crisscross over top of stuffed caps. Bake at 400° for 5 minutes. Makes 2 servings.
Mix ice cream mix and sugar with 1/2 cup warm milk to dissolve it. Add it to Eagle Brand condensed milk and 1/2 gallon milk in a half gallon container; mix well. In a gallon Ziploc bag, put 2 cups crushed ice and 3 tablespoons rock salt. In a sandwich Ziploc, put 1/2 cup ice cream mix. Put sandwich bag into gallon bag. Wrap in a towel and shake for 5 to 10 minutes or until ice cream is firm.
Season chicken with salt and pepper; brown in margarine. Drain off excess fat. Gradually add flour to barbecue sauce, mixing until well blended. Drain pineapple, reserving juice. Add juice, honey, ginger and pepper sauce to barbecue sauce mixture. Pour over chicken. Cover and simmer 30 minutes. Add pineapple. Simmer uncovered 10 minutes or until tender. Arrange chicken and pineapple on rice. Serve with sauce; sprinkle with chopped parsley. Makes 4 to 6 servings.
Mix all ingredients together. Pour into an ungreased pie pan. Bake for 40 minutes at 350°.
In a medium skillet, heat oil and brown the beef in it over medium heat. Crumble beef with fork until pink color disappears; set aside. Puree onion soup in a blender and pour over beef, stirring over medium heat until it has the consistency of rice, breaking it up with fork as it heats. Stir in spices; add drained beans, tomato paste and tomato sauce. Stir until combined. Heat over low heat at least 20 minutes.
Brown ground beef; drain. Add chili mix, tomato juice and beans; simmer about 30 minutes. Add flour to water and add to chili. Mix well.	Add cooked spaghetti. Simmer about 10 minutes more. This is really better if made the day before you plan to serve it.
Arrange chicken in a lightly greased 13 x 9 x 2-inch baking dish. Top with cheese slices. Combine soup and wine or broth; stir well. Spoon evenly over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes. Yields 8 servings.
Drain clams, reserving 1/4 cup juice. Combine flour, baking powder, salt, paprika and pepper. Stir in clams and onion. Combine clam juice and egg. Add to flour mixture and stir until well blended. Heat Crisco to 365° in deep saucepan. (Do not use basket.) Drop level tablespoons of clam mixture into hot Crisco. Fry several at a time for 3 1/2 minutes. Drain on paper towels. Serve with tartar sauce.
Combine all ingredients and store in a dry container. Use about 3 teaspoons of mixture per one cup of hot water.
Drain cherry juice and save. Dissolve jello in hot water. Add the drained cherry juice and lemon juice. Cool until mixture begins to thicken, then add cherries, celery and nuts. Put in 9 x 9-inch pan. Refrigerate. When firm, cut into squares and set each square on a lettuce leaf. Serves 4 to 6.
Soak bread crumbs in milk; add meat, eggs, onion and seasonings. Mix well. Form in individual loaves; place in greased pan. Cover with Piquant Sauce.
Combine first 4 ingredients stirring until thickened. Remove from stove and stir in Rice Krispies and nuts. Sprinkle powdered sugar in bottom of cookie sheet. Spread mixture and sift more powdered sugar on top. Cut into 1 1/2 inch squares and store in closed container. Will keep indefinitely in refrigerator.
Brown ground beef and onion in skillet. Make stuffing as directed on box. Heat soup and half a can of milk in saucepan. Layer ingredients in casserole dish, hamburger, then stuffing, then the soup on top. Bake at 350° for 30 minutes.
Peel and cut eggplant into cubes. Cook in salted water until tender. Add margarine, cheese, onion, crackers, salt, eggs and milk. Put in greased baking dish and bake at 350° until brown.
Cream butter; add sugar. Beat in eggs one at a time. Blend well. Add bananas and nuts. Sift together dry ingredients; add to banana mixture. Add sour cream to mixture. Pour into greased and floured loaf pan. Bake at 325° for 45 minutes. Cool in pan.
In a mixer, cream shortening and sugar. Add hot water. Add yeast that has been dissolved in the cold water; add egg and flour. Grease top of dough. Store in refrigerator overnight. Make into Parker House or cloverleaf rolls. Allow to double in size before baking. Bake in a 375° or 400° oven for 15 minutes. Makes 3 dozen.
Boil Coke and mix with jello. Add juice of pineapples and cherries; add fruit. Put in refrigerator until jelled. Good with all types of meat.
Combine graham cracker crumbs and butter and pat into a 9 x 12-inch pan. Bake 8 minutes at 375°. Cool and refrigerate for 20 minutes (before you put the filling on top). Mix together cream cheese, 1/2 cup sugar and 2 tablespoons milk and spread on rust. Sprinkle nuts on top. Spread Cool Whip over layer and last a can of blueberry filling. Swirl on top and refrigerate overnight.
Stir gelatin until dissolved with water; add strawberries and 1/2 cup whipping cream; mix thoroughly. Pour into pie shell; chill until firm. Whip remaining cream; spread whipped cream evenly over pie. Yields 6 servings.
Sprinkle gelatine over water in saucepan. Place over low heat; stir constantly until gelatine dissolves (3 to 5 minutes). Remove from heat; cool. Combine sour cream and salad dressing; stir in dill, salt, lemon juice, Worcestershire sauce, onion and Tabasco. Blend in cooled gelatine mixture. Stir in remaining ingredients. Turn into 12-cup mold. Chill until firm. Serves 12.
Mix together crackers and melted butter. In a 9 x 13-inch pan, place 2/3 of crackers in bottom. Mix together soup, mayonnaise, lemon juice and curry. Layer chicken, broccoli (uncooked), soup mixture and cheese. Top with rest of crackers. Bake at 350° for 30 to 40 minutes until bubbly and brown.
Pour small amount spaghetti sauce in 9 x 13-inch pan and cover with uncooked lasagna noodles. Combine all of the following: cottage cheese, Parmesan cheese, parsley flakes, oregano, eggs, salt and pepper. Put half of cottage cheese mixture on top of noodles. Combine browned meat with spaghetti sauce and pour half over cottage cheese mixture. Repeat layers: noodles, cottage cheese, spaghetti sauce and Mozzarella. (Top layer of Mozzarella goes on about 15 minutes before done.) Make day ahead and refrigerate. Bake at 375° for 30 to 45 minutes. Let stand 10 minutes before cutting.
Do not use mixer. Mix together eggs, nuts, sugar, flour, baking soda and crushed pineapple, including juice. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes until cake tests done. Cool in pan. Cover with topping.
Go to Aldi's and buy a great big box of popsicles. Take to Mamaw's house for her to keep in the freezer. Freeze overnight. Run to Mamaw & ask for a TA TA TOO. (If she is too busy, run to Papaw because you know you can get him to do anything.) Have either one cut top open & enjoy.
Bring 3 cups water and salt to a boil in a medium saucepan; add rice. Cover; reduce heat to medium and let simmer for 25 minutes or until all water is absorbed. Place in separate bowl and set aside. In same saucepan, combine carrots, peas, corn and 1 cup water. Steam for 8 to 10 minutes or until vegetables are crisp but tender. Drain. Add reserved rice, almonds, chickpeas, cranberries, oil and salad dressing mix. Heat through for 1 minute. Spoon into a serving bowl and serve. Yield: 6 servings.
Place in a large plastic bowl with lid the flour and Crisco. Shake until it looks like cornmeal. Add buttermilk; shake until mixture is mixed well. Place mixture on floured pastry sheet. Roll out and cut into biscuits. Place on ungreased pan. Bake at 450° until brown.
Heat margarine in an 8-inch skillet over low heat until melted. Cook and stir onion in margarine until onion is brown. Discard onion. Stir flour into margarine. Cook over low heat, stirring constantly, until flour is deep brown; remove from heat. Stir in broth and mushrooms. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper and if desired, a few drops of Worcestershire sauce.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into mixture. Pour into crust. Chill until firm.
In a bowl, dissolve gelatin in boiling water. Stir in blueberries. Pour into a 12 x 8 x 2-inch dish; chill until set. In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over the gelatin layer. Sprinkle with pecans. Chill several hours or overnight.
Blend sugar, shortening and eggs. Stir in molasses. Add flour, ginger, salt, baking soda and cinnamon, alternating with buttermilk. Beat well. Spread in a greased, floured 13 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes. Serve warm with ice cream or whipped cream.
Combine melted butter or margarine, sugar, coconut, eggs, vanilla and buttermilk. Mix well. Pour into unbaked pie shell. Bake at 325° for 35 to 45 minutes.
Soften yeast in warm water. Combine cottage cheese, sugar onion, 1 tablespoon butter, dill seed, salt and soda. Add egg and part of flour and yeast. Add rest of flour. Beat well. Place in greased bread pan. Bake 30 to 35 minutes at 350°.
Beat flour, sugar and eggs with spoon. Add pineapple with juice. Pour into buttered casserole. Stir melted butter into bread cubes until bread is soaked with butter. Sprinkle bread cubes on top of casserole. Bake 1 hour at 350°. Serves 8. Preparation time: 15 minutes.
Combine the first 8 ingredients. Cook rice separately and add to chicken mixture. Bake, covered, for 30 to 45 minutes at 350°.
In large black cast-iron skillet, saute onion in margarine until clear. Add squash, sugar and spices. Cover skillet and simmer on low fire until squash begins to wilt. Add raw shrimp. Cover and simmer until shrimp turn red and curl. Do not overcook. Serve as is or if you a real Cajun, serve over steamed rice.
Coat a nonstick skillet with cooking spray. Add oil and place over medium-high heat until hot. Add snow peas and carrots. Saute 2 minutes. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Combine soy sauce and cornstarch, stirring until cornstarch dissolves. Add to vegetable mixture. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately. Yield: 4 servings (about 51 calories per 1/2 cup serving).
Heat oven to 400°. Grease a pie plate, 10 x 1 1/2-inches. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese and the onion in plate. Beat eggs, milk, baking mix, salt and pepper until smooth. Pour into plate. Bake until knife inserted in center comes out clean (about 35 to 40 minutes). Top with remaining cheese. Bake just until cheese melts (1 to 2 minutes). Let stand 5 minutes.
Sprinkle yeast in 1/2 cup warm water. Let stand until dissolved. Stir well into large bowl with cover. Add remaining ingredients and stir well. Cover and let stand for 3 days at room temperature. Stir daily.
Brown hamburger; drain. Mix together hamburger, chili sauce, beans, onion and cooked noodles. Season with chili powder and pepper. Cook hot dogs while mixture heats.
In blender, combine all ingredients until smooth and creamy. Use as a dressing or dip for fresh vegetables; as a sauce for fish or chicken; as a salad dressing; or as a sandwich spread.
Cream butter and sugar in large bowl. Add all ingredients. Mix thoroughly. Add egg and vanilla. Pour in greased square cake pan. Bake at 325° for 50 to 60 minutes. Serve topped with applesauce.
Break eggs into mixing bowl and beat until foamy. Add sugar and beat until thick and lemon colored. Add vanilla. Mix flour, salt, baking powder and cinnamon and blend in mixture. Fold in apples and nuts. Pour in greased 9 x 13-inch pan. Bake 30 to 40 minutes at 350°. Cut into squares and serve with whipped topping, whipped cream or ice cream. Top with maraschino cherry.
Preheat oven to 350°. In a large bowl, thoroughly blend the eggs, Splenda and salt. Then gradually add the cream and vanilla extract. In a baking dish, at least 2-inches deep, place 6 custard cups. Pour the custard mixture evenly among the custard cups and fill the baking dish with hot water, about 1-inch high. Bake for 1 hour. Chill in refrigerator for at least 2 hours before serving. Serves 6.
Preheat oven to 350° degrees. Place a layer of tomatoes in bottom of pie crust. In a bowl, combine sugar, salt, lemon zest, cinnamon, lemon juice, and butter; blend. Pour 1/3 of the mixture over the tomatoes in the pie shell. Make another layer of tomatoes and repeat. Roll out the second pie crust and place over the filling. Pinch edges together and make several slits in the top. Bake for 45 minutes, or until it is bubbling and golden brown.
Chop cabbage, red and green pepper and onions separately. Drain off all water. Mix together. Add vinegar, sugar and salt. Boil for 15 minutes. Put in jars and seal. Makes 3 quarts.
Steam carrots for 10 to 15 minutes over boiling water. In a mixing bowl, combine drained carrots with butter, marmalade and pecans. Serve while hot. Yield: 4 servings.
Thaw and drain spinach. Combine all ingredients and mix well. Spoon into a greased pie plate or quiche dish. Bake at 350° for 30 minutes.
Prepare cake mix according to directions on box, making 2 layers. Split both layers horizontally after baked. Blend together the sugar, sour cream and coconut, then chill. Spread all but 1 cup of sour cream mixture between the 4 layers. Blend remaining mixture of whipped cream and spread on top and side of cake. Seal in airtight container; refrigerate 3 days before serving.
Mix all ingredients in a large bowl. Cover and refrigerate at least 3 hours, stirring occasionally. Makes 8 servings.
Mix all ingredients thoroughly. Stuff 12 to 14 pound turkey. Bake in a lightly greased 9 x 13-inch pan at 350° for 30 minutes.
Mix together all but last two ingredients. Crumble crackers on top and dot with butter. Bake at 350° for 20 minutes.
Cut rolls into 3 pieces each while frozen. Melt oleo; add sugar and cinnamon. Pour over rolls and mix. Pour into ungreased Bundt pan. Let rise 1 or 1 1/2 hours. Cook 35 to 40 minutes at 350°.
Bake and cool crust. Slice a layer of bananas in bottom of pie crust. Spread 1/2 can blueberry pie filling over bananas. Repeat layers. Top with Cool Whip. Refrigerate. It is done!
Bring milk, salt and farina to a slow boil and stir until thick. Cool. Add butter, egg and nutmeg. Drop in small amounts from a wet spoon into boiling soup. Simmer for 3 to 5 minutes.
Toss main ingredients and fruit in large bowl. Mix salad dressing, honey and poppy seed together. Mix dressing with main ingredients. Yield: 6 servings.
Saute onion. Blend together. Simmer until a good consistency. Can be refrigerated for later use.
Saute onions and mushrooms in butter in medium heat until golden. In bowl combine parsley, crumbs, poultry seasoning, salt and pepper and egg then mix in onions and mushrooms. With sharp knife score surface of meat on both sides in diamond pattern. Place mushroom mixture lengthwise down center of steak, then bring both ends together on top; fasten with string at 1 in. intervals or use skewers. Add 2 tbsp shortening to skillet, brown steak well on all sides on medium heat. Place in roasting pan and add bouillon; cover and bake at 350 for 1/2 hours or until meat is fork tender. Remove meat to heated platter. Remove string or skewers then cut into pieces. Thicken pan juices, if desired. Serve with meat.
Stir together all ingredients, except meat. Pour over meat and marinate, turning occasionally, for at least 4 hours (preferably overnight). Lift meat from marinade and place on a rack in a roasting pan. Insert meat thermometer into the thickest portion of one of the pieces. Roast, uncovered, in a 425° oven for 30 to 45 minutes or until the temperature reaches 170° on the meat thermometer. Slice thinly across tenderloin. Serve with hot mustard, ketchup and toasted sesame seed.
Cut up frozen broccoli or fresh broccoli into small bite size pieces. Put in buttered casserole dish. Cut up cooked chicken and place over broccoli in casserole. Mix cream of chicken and mayonnaise - spread over chicken and broccoli. Sprinkle with cheese then breadcrumbs. Bake at 375° for about 3/4 hour until done. 6 servings.
Butter a 9 x 13 baking dish. Sprinkle dried beef on bottom of pan. Wrap each chicken breast with a slice of bacon. If necessary, hold together with a toothpick. Place on top of dried beef.
Let orange juice thaw, then mix in Cool Whip and Eagle Brand milk. Mix this real good, then pour mixture into graham cracker crust. Put in refrigerator and let set for 3 to 4 hours before serving.
Heat oven to 350°. Cook broccoli and noodles according to directions. Drain. In a greased 1 1/2-quart casserole dish, blend soup and milk together until smooth. Stir in broccoli, noodles, pepper and mushrooms. Combine crumbs with melted butter. Sprinkle over broccoli mixture. Bake for 30 to 35 minutes.