HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients. Bring to a boil, add rice, turn off heat, let sit 5 minutes, serve over chips or shells, top with cheese.
Mix well; batter will be thick. Dip with 1-inch dipper. Bake 8 to 10 minutes at 400°.
Add water to chopped tomatoes to make 4 cups. Bring to a boil. Add a large package jello. Add celery, green pepper and dash of hot sauce. Refrigerate to set. Delicious.
Mix and pour into an 8-inch dish. Sprinkle with buttered cracker crumbs. Bake at 350° for 20 minutes. Serves 6.
Place chicken in large pot; add water, 1 teaspoon salt and pepper. Bring to a boil; cover and cook until tender (about 45 minutes to 1 hour). Remove chicken from broth; take chicken off bones and cut into bite size pieces.
Combine oleo, sugar, eggs and vanilla. Add flour, soda and baking powder. Stir in nuts and coconut. Drop by spoonful onto greased cookie sheet and press flat with fork. Bake at 350° until light brown.
Mix Kool-Aid according to directions on package. Add the pineapple juice and the orange juice. Chill. Add the ginger ale just before serving.
Melt butter in skillet. Add rice and cook over medium heat until rice is light brown. Stir as it browns. Pour rice and butter into ungreased 2-quart casserole. Add soups and mushrooms and stir. Cover; bake at 350° for 45 minutes. Taste before serving and add salt, if needed. The soup and consomme will partly season rice. Stir every 15 minutes. Yields 6 servings.
Press into a 9 x 9-inch pan. Bake 15 minutes.
In a large bowl, combine cheese, 1 egg, 1/3 cup sugar and 1 tsp. vanilla. Beat on medium speed until smooth, spread on pie shell and sprinkle with pecans. In another bowl, beat remaining 3 eggs. Add syrup, 1/4 cup sugar, salt and 1 tsp. vanilla, beat until blended. Pour over pecans. Bake at 375 degrees about 40 minutes.
In a medium size pan, mix half of the syrup from the canned yams, butter, sugar, cinnamon, nutmeg, vanilla extract and pancake syrup. Bring to boil. Add yams and marshmallows. Let cook on low-medium fire for about 10 minutes.
Boil chicken livers in large saucepan in 2 quarts water. Season with approximately 1 1/2 tablespoons salt and 1/2 teaspoon each black and red pepper. Cook covered for 45 minutes over medium fire. Add more water as needed. Remove livers from broth and set both aside.
Combine ingredients and marinate steak in the refrigerator for at least 4 hours or more. Grill. It's excellent!
In bacon drippings or cooking oil, brown chopped onion, green pepper, banana pepper, mushrooms and onion tops. Add sugar. When browned, add tomatoes and cook slowly for 1/2 hour.
Brown ground beef and chopped onion; drain and put in 9 x 13 casserole dish. Mix cream of celery soup with milk; pour over meat mixture. Top with Tater Tots (or hash browns), enough to cover ground beef mixture. Cover with foil and bake at 350° for 1 hour to 1 hour and 15 minutes. Uncover and bake another 10 to 15 minutes to brown potatoes. Serves 6 to 8.
Line bottom of cookie sheet with beef. Place chicken on top and cover with the soup mixture. Bake at 350° for 1 to 1 1/2 hours. Serve with flavored rice, such as curry or saffron instead of vegetable and potato or salad.
Lightly brown pork chops in the oil. Place chops in flat baking dish. Combine other ingredients over low heat and pour over chops. Cover and bake 45 minutes in a 400° oven, basting occasionally. Uncover and bake 15 minutes longer. Place chops on warming platter. Make a sauce by combining pan juices with the flour over low heat. Stir until slightly thickened, about 2 minutes. Serve sauce over chops.
Combine raisins and water, boil 5 minutes. (Should be 1/2 cup liquid	left, if not, add water.) Drain water off. When cool, add soda to it. Blend shortening with salt and spice. Gradually add sugar, creaming well. Add eggs, vanilla and cooled raisin soda mixture. Add flour sifted with baking powder. Stir in	raisins and nuts. Chill. Drop on greased cookie sheet by rounded teaspoonful. Bake 10 to 12 minutes at 400°.
Preheat oven to 350°. Grease square (9 x 9 x 2-inch) pan. Mix all ingredients, except glaze, beat 30 seconds. Spread in pan. Bake until golden brown and wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes. Drizzle with glaze. Makes 9 servings.
Peel and devein shrimp, leaving tails intact. Put shrimp in a heavy-duty plastic bag. Combine rest of ingredients and pour over shrimp. Seal bag securely and shake well. Marinate shrimp in refrigerator for at least 40 minutes. Turn bag occasionally. Remove shrimp from marinade and thread evenly onto 12-inch skewers. Place kabobs on rack of broiler pan coated with cooking spray. Broil 5 1/2 inches from heat with electric oven door partially opened, 3 to 4 minutes on each side, or until done. Yield: 4 servings.
Bake crescent rolls according to directions on package for pizza crust. Cool. Cream together cream cheese, salad dressing, dill weed and taco seasoning. Spread on crust. Top with raw vegetables and olives. Sprinkle Cheddar cheese over top.
In mixing bowl, cream shortening, brown sugar and vanilla until light and fluffy. Add eggs, lemon peel and juice; beat well. Sift together flour, baking powder and spices; add to creamed mixture. Stir in rolled oats and nuts. Spread in greased 13 x 9 x 2-inch baking pan. Bake at 350° for 20 to 25 minutes.
Mix graham cracker crumbs, sugar and butter in a 9 x 13 x 2-inch pan. Pack at least 3/4 of the mixture firmly in the bottom of the pan. Cream together cream cheese and Cool Whip until smooth. (Add a few drops of mix if hard to blend.) Spread on crust. Top with pie filling and sprinkle remaining graham cracker crumbs over all. Chill several hours.
Heat oven to 350°. Grease a 13 x 9-inch pan. Combine sugar and flour on low speed in a mixer until thoroughly mixed. Cut in butter with a pastry blender until mix resembles small peas. Reserve 1/2 cup mixture for topping. Add milk, egg, vanilla, baking soda and salt to remaining crumb mix. Transfer to pan. Add Heath bar bits to reserved crumbs, along with nuts. Sprinkle on cake. Bake about 35 minutes until done.
Brown meat. Add celery, peppers and onion. Brown lightly. Add water and simmer until tender. Add soup and rice. Mix. Put into casserole. Bake 1 1/2 hours at 350°. Serves 12.
Beat egg, add sugar and oil. Sift dry ingredients. Add with milk to egg mixture. Add cranberries. Put into greased 8 x 8-inch pan. Bake at 350° for 35 to 40 minutes. Serve warm with warm lemon sauce.
Sprinkle lemon juice on apples. Add everything else and enough mayonnaise to moisten. Toss lightly. Serve on lettuce leaf. Makes 4 to 6 servings.
Heat oven to 350°. Lightly grease 9-inch pie plate. Whisk together eggs and sugar in large bowl; add butter and next 4 ingredients, stirring until blended. Stir in pecans and spoon into prepared pie plate. Bake 25 to 30 minutes. (Mixture will rise, then fall as it cools.) Serve with ice cream and chocolate sauce, if desired.
Put 2 cups bran in the boiling water and let stand. In large separate bowl, mix melted shortening, remaining bran, sugar, slightly beaten eggs and buttermilk. Add bran, softened in water. Sift flour, soda and salt together. Combine flour with other ingredients and stir to blend. Store mix in refrigerator until ready to bake. When ready to cook, fill well-greased muffin tins approximately half full. Bake at 400° for approximately 15 to 20 minutes. Yields about 60 muffins. Mixture will keep approximately six weeks.
Combine wine, shallots and tarragon and cook until wine is reduced to a mere glaze. Combine glaze with egg yolks and salt in blender. Heat butter until bubbling hot. Turn blender on and off once quickly to blend ingredients. Turn on again and gradually pour melted butter in steady stream until sauce thickens. Additional tarragon or parsley may be folded into sauce. Excellent on broiled beef, fish or eggs.
In large saucepan, bring water to boil; add pineapple and gingerroot and let mixture cool to room temperature, tightly covered. (The mixture may be left to steep overnight).
Cream together the shortening, sugar and eggs. Add bananas. Sift flour, salt and soda; add to mixture. Pour into greased loaf pan. Bake at 300° for 55 to 60 minutes.
Sift together flour, soda and salt. Cream together butter and sugar until light and fluffy. Beat in egg. Stir in candy and dry ingredients. Add vanilla and blend well. Chill dough for 30 minutes. Drop by half teaspoonful onto greased baking sheet. Bake at 350° for 10 to 12 minutes.
Heat oven to 350°. Saute onions and mushrooms in 1 tablespoon oil and 3 tablespoons butter for about 15 minutes. Add another 3 tablespoons butter and stir until melted. Stir in flour until smooth. Gradually stir in milk. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the cayenne. Bring to boil and cook for 1 minute. Stir in macaroni and 2 tablespoons parsley. Put in a 2-quart casserole. Melt remaining 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese, 1 tablespoon parsley, 1 tablespoon oil and the melted butter. Sprinkle on top. Bake until browned, about 25 minutes.
In mixing bowl, beat eggs. Add all other ingredients. Mix well. Pour into a well-greased 10-inch skillet. Bake at 400° for 30 to 40 minutes or until golden brown. Yield: 10 to 12 small servings.
Brown meat with onions. In large pan, put in browned meat with onions, water, potatoes, celery, carrots, tomatoes, barley and spices. Simmer 45 to 60 minutes. Add corn, peas and string beans; simmer 10 more minutes. Add all liquids from the cans of vegetables.
Heat oil in skillet. Add chicken and brown slowly. Remove chicken from skillet. Cook onions and garlic until tender. Combine remaining ingredients, except wine. Return chicken to skillet and simmer for 45 minutes. Stir in wine. Cook, uncovered, for 20 minutes. Serve with spaghetti.
Mix all ingredients. Put into a buttered baking dish. Bake in slow oven (300°) for one hour, stirring occasionally.
Soften gelatin in cold water. Add boiling water. Stir and cool. Add sugar, lemon juice and undrained pineapple. Chill. Mix 2/3 of the Cool Whip with the gelatin mixture. Break cake into small pieces (1-inch cubes). Alternate layers of cake pieces and gelatin mixture in a 9 x 13 x 2 1/2-inch pan. Chill at least 6 hours or overnight. Top with remaining Cool Whip and sprinkle coconut over top. Chill 3 or more hours. Serves 16 to 20 people.
Cream sugar and butter together. Add water, flour and egg yolks and beat together 5 minutes, then add burnt sugar and vanilla. Sift together flour and baking powder and beat into mixture. Add 2 beaten egg whites and fold into cake batter. Bake in 350° oven until done.
Cream shortening and sugar. Add egg and fruit pulp; mix well. Sift flour with salt, soda and spices. Add to mixture. Fold in raisins and nuts. Drop by teaspoonfuls on greased cookie sheet and bake 10 to 12 minutes at 375°.
Mix 1 1/2 cups flour with yeast in large mixing bowl. Heat milk, sugar, shortening until shortening is almost totally melted. Add to flour mixture. Add egg. Beat at low speed for 1/2 minute. Then beat on high for 3 minutes. Mix remainder of flour by hand to make soft dough. Shape into ball.
Mix sugar and flour with a wire whisk. Beat eggs thoroughly. Add eggs, corn syrup and oleo to sugar/flour mixture; mix well. Stir in pecans. Pour into pie crusts. Bake at 325° to 350° for 1 hour.
Cook and drain noodles according to the directions. Brown ground beef and onions. Drain fat. Add the sauces and optional ingredients to the meat and simmer. Layer in 9 x 13 pan twice the noodles, meat sauce, Cheddar cheese, Mozzarella cheese and pepperoni. Bake at 350° for 20 minutes.
Cream butter and sugar in the usual way. Add egg, vanilla and grated orange rind mixing until blended well. Sift together flour, baking powder and salt. Add orange juice to milk. Alternate the flour and the milk mixture into the creamed butter and sugar. Pour into a greased and floured tube pan. Bake 40 minutes until done. Remove from pan and cool. Dust with confectioners sugar.
Combine all ingredients in a large punch bowl. Add an ice ring, if desired. Yields 6 1/2 quarts.
Dice chicken very fine. Add all ingredients and stir thoroughly. Also, olives are very good in this recipe.
Add water, honey, oil and salt; stir until dissolved. Sprinkle yeast on top, let sit 15 minutes or until yeast starts to bubble. Add flour; add additional flour as needed. Knead for 10 minutes. Let rise 1 hour, make into loaves or buns. Rise 1 hour and bake at 350° for 35 minutes. Makes 4 loaves of bread, rolls, etc.
In a small saucepan, combine sugar and cornstarch. Stir in apricot nectar, lemon peel and juice. Mix well. Bring to a boil over medium heat. Cook 1 to 2 minutes or until thickened, stirring constantly. Pour into a bowl and place in refrigerator or freezer for 15 to 30 minutes to chill quickly.
Marinate meat in dressing in plastic bag from 1 hour to overnight (can marinate vegetables also). On each skewer, arrange beef, cherry tomato, onion, bell pepper and mushrooms, repeating until skewer is filled. Grill over medium hot coals until done, turning once. Baste with marinade as needed. Serve with rice.
Combine flour and salt. Cut in shortening with a pastry blender or 2 knives. Sprinkle ice water over mixture, 1 tablespoon at a time, stirring just enough to mix. Stir into a ball. Roll out as thinly as possible on a floured surface (1/8-inch thick or less). Transfer to a cookie sheet. Use sharp edge of knife to cut into desired size. Bake at 300° for 15 minutes, then turn oven off and let bread remain in oven until edges begin to brown. Remove from oven to cool, then separate pieces and store in airtight container. This recipe makes 600 pieces if cut 1/2 x 1/4 inch.
In small saucepan, heat milk until it bubbles around edges of pan. Remove from heat; set aside. Sift flour with baking powder and salt. Set aside. Beat eggs until thick and lemon-colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes. At low speed (mixer) blend in flour mixture until smooth. Add warm milk and vanilla, beating just until combined. Bake in two 8-inch round pans, 9 x 9-inch pan or 24 cupcake tins at 375° for 25 to 30 minutes. Delicious!
Preheat oven to 350°. Place turkey cutlets in a medium bowl. Cover with water. Add lemon juice. In a shallow bowl, combine remaining ingredients, except oil. Mix well. One at a time, take cutlets from water and dip into crumbs, turning once to coat both sides. Place cutlets in a shallow baking pan that has been sprayed with a nonstick cooking spray. Drizzle oil over breaded cutlets. Bake, covered, 30 minutes, or until lightly browned.
Beat eggs until thick and lemony color. Gradually beat in sugar. Add oil and flour which has been sifted with salt, soda and cinnamon. Add vanilla. Stir in dates, coconut, pecans and raisins. Add apples last.
Trim all fat from roast and cube. Brown meat and bone in a large Dutch oven. Stir in the next 8 ingredients. Heat to boiling. Reduce heat, cover and simmer 2 hours. Stir in remaining ingredients. Cover and cook until meat is tender, 1 to 1 1/2 hours. Makes 4 to 6 servings.
Use as much onion as needed to taste. Mix first 3 ingredients together. Form into a ball. Roll on waxed paper covered with parsley flakes. Then roll into nuts (optional). Chill and serve with crackers.
Sift flour, baking powder and salt. Place in a large bowl. Make a well in the center and stir sugar, shortening, eggs and vanilla into it. Add milk and stir well. Place in refrigerator to chill. Roll thin and cut into rounds with cookie cutter or glass. Sprinkle tops with sugar and bake approximately 10 minutes or until lightly browned.
Cream butter and sugar. Add salt, flavoring, vanilla, flour and nuts. Hump in a ball and chill for 1 hour. Flatten cookies on a cookie sheet and cook. After removing from oven, roll in powdered sugar.
Thoroughly cream shortening, butter and sugar; add eggs and beat well. Combine dry ingredients and add to creamed mixture. Add nuts. Drop from teaspoon about 2 inches apart onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes five dozen.
Save enough of the grated cheese to sprinkle on top as a topping. (I usually use an extra cup of cheese.) Mix and pour into casserole dish or 13 x 9-inch dish. Bake at 350° for 1 hour and 15 minutes.
Mix all together except the 1/4 cup sugar and Kisses. Using teaspoon dough for each, shape into balls. Roll in sugar. Bake on ungreased cookie sheet at 375° for 8 minutes. Take out of oven and press one Kiss on each firmly. Bake 2 to 3 minutes longer.
Make sauce of ingredients. Cook until thickened. Pour over cooked macaroni. Put rest of cheese on top and sprinkle with paprika. Bake at 300° until done.
Add butter to water and cook until butter is melted. Add all the flour at once; stir vigorously until ball forms in center of pan. Cool a little. Add eggs, one at a time, beating after each addition. Mixture should be stiff. Put in pastry tube for eclair shape or use eclair pans or cookie sheet. Bake at 400° for 40 to 50 minutes. Split sides and fill when cool. Frost. Makes 8 to 12.
Place in blender and mix for about 30 seconds, until the drink becomes "smooth and foamy".
Mix together sugar, evaporated milk, sweetened condensed milk, vanilla, eggs, salt, and peanut butter. Put into hand or electric freezer canister and add enough milk to bring mixture up to the two-thirds line. Freeze until firm. Makes 4 quarts.
Mix all ingredients together and pour into a 9 x 13-inch pan. Bake at 350° for 35 minutes.
Mix all dry ingredients. Add remaining liquids; blend well. Bake at 350° for about 1 hour, or until done in a 4 x 8-inch loaf pan. This is not too sweet and real good.
Wash hands! Take a biscuit, roll it between the palms of your hands to form it into breadstick shape. (They will not come out quite as long.)
Mix in usual manner. Put 1 egg in 8-ounce measuring cup. Add water and vinegar. Fill cup to 8-ounces with water. Mix into flour and Crisco mixture. Makes 5 crusts. Wrap each ball in wax paper. What you don't use right away keep in freezer until needed.
Boil the water. Add Jell-O and stir until dissolved. In a separate bowl, mix the sugar and cream cheese until smooth. Add to Jell-O. Whip the Pet milk until it makes a peak and mix with the other ingredients. Melt butter and mix with cracker crumbs. Press crumbs into a 9 x 13-inch pan to make a crust. Pour other ingredients on top of crust and refrigerate overnight.
Mix the Kool-Aid with sugar and water. Add pineapple juice and chill. When ready to serve, add 1 quart of ginger ale and pour over 1 quart sherbet;	stir well. Serves 50.
Bake 1 hour at 350°. If no sour milk is available, add a little vinegar to sweet milk.
Mix all ingredients together and beat well. Pour into greased 9 x 13-inch pan or into 17 1/4 x 11 1/2-inch pan for brownies. Bake in 350° oven for 35 to 40 minutes.
Cut cabbage and cook in salted water until desired tenderness; drain and put in a 2-quart casserole dish. Stew onion and bell pepper in tomatoes until tender; salt and pepper to taste. Pour over cabbage and toss. Top with grated cheese. Bake in a 325° oven until heated through and cheese is melted, about 15 minutes. Serves 6 to 8.
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla. Gradually add flour mixture. Stir in Nestle Crunch baking pieces. Drop by slightly rounded tablespoonful onto ungreased baking sheets. Bake in preheated 350° oven for 8 to 10 minutes or until golden brown. Let stand for 2 minutes. Remove to wire racks to cool completely.
In 2-quart casserole dish, dump pie filling, then open cake mix and dump over fruit. Pour melted butter over top. Put in preheated 350° oven for 30 to 35 minutes. Great served warm with ice cream.
Halve the tomatoes crosswise and gently squeeze out and discard the liquid and seeds. Coarsely chop the tomatoes. In a blender or food processor, combine the tomatoes, jalapenos, lime juice, garlic, and salt and pulse several times. Transfer the puree to a bowl and stir in the green chiles, avocado chunks, onions, and cilantro. Cover and refrigerate for at least 30 minutes before serving. Best if eaten within an hour or so of preparation.
Mix yeast in lukewarm water and let set 15 minutes. Put shortening, sugar, all-bran and salt in a large bowl. Add boiling water and stir well. Let cool. Add beaten eggs and yeast. Add 3 to 4 cups flour. Beat with an electric beater until velvety. Add remaining flour to make a soft dough. Cover with plastic wrap and refrigerate for 2 hours or overnight or until ready to use. Will keep 2 or 3 days.
Soak beans overnight. When ready to cook, drain. In pot, add enough water to cover beans well; add sausage and season. Cook for 1 hour on medium heat. Add pepper and onions. Cook until beans are tender. Serve over rice.
Combine coconut and pecans. Put them in the bottom of a greased 9 x 13-inch pan.
Heat juice and spices until boiling. Crumble hamburger into juice. Cook 4 hours. Drain off fat.
Place drained yams in an ungreased 2-quart casserole or baking dish. In small bowl, combine remaining ingredients, blend well and sprinkle over yams. Bake at 350° for 35 to 45 minutes until bubbly.
Spray large skillet with nonstick cooking spray. Add chicken. Cover. Cook on medium-high heat 4 minutes on each side or until cooked through. Remove chicken from skillet. Add beans, broth and salsa to skillet. Stir-fry. Bring to boil. Stir in rice and Velveeta. Top with chicken. Cover. Cook on low heat 5 minutes. Sprinkle with chopped cilantro, if desired, before serving. Makes 4 servings.
Layer saltines on cookie sheet. Melt butter and sugar in the microwave and pour over saltines. Cook at 350° for 10 minutes. Sprinkle chocolate chips on saltines after removing from oven. After melting some, they will spread evenly.
Partially cook broccoli; turn into casserole and saute celery and onion in small amount of butter. Add to broccoli, along with remaining ingredients. Bake 30 minutes at 350°. Bake uncovered.
Sift together flour, soda and salt. Cream together margarine and sugar until light and fluffy. Beat in egg. Stir in crushed Butterfinger pieces and dry ingredients. Add vanilla and blend well. Chill dough for 30 minutes. Drop by tablespoons onto greased cookie sheet. Bake in moderate 350° oven 10 to 12 minutes. Makes about 3 1/2 dozen.
Brown ground meat; add seasoning and add corn, tomato sauce and rice. Mix well. Put in casserole dish. Bake at 350° for 1 hour and 15 minutes.
Combine water, milk and shortening. Heat to lukewarm. Pour into bowl. Add honey, salt, yeast and 2 cups of flour. Beat 2 minutes. Gradually add enough flour so dough pulls away cleanly from the sides of the bowl. Knead 7 to 8 minutes. Round the dough into ball and put in a lightly greased bowl. Grease the entire surface by turning the dough. Cover with a towel and let rise 1 to 1 1/2 hours or until doubled. Punch down and divide into 6 pieces. Make into 6 balls. Put 2 in each pan side by side. Cover lightly and let rise until doubled. Bake at 375° for 35 minutes.
Put all dry ingredients in kettle with vinegar. Pour in beer to wash ingredients down. Bring to boil; add shrimp. Stir often as they boil. Shrimp are done when they turn pink.
Cream butter and sugar in mixing bowl. Beat in eggs, syrup and vanilla until well mixed. Stir in pecans. Pour filling into unbaked pie shell. Bake at 375° for 5 minutes. Reduce heat to 325°. Bake an additional 45 minutes or until knife inserted in center comes out clean.
Sort and wash dried green split peas; place in Dutch oven. Add 2 3/4 quarts water; cover and bring to boil. Cook 2 minutes. Remove from heat and let stand 1 hour. Add remaining ingredients to peas. Bring to boil, reduce heat and simmer 1 hour. Remove ham hock, peppers and bay leaves. Cut ham from ham hock and chop. Add to peas. If desired, spoon mixture into electric blender and process until smooth.
Mix flour and sugar together; add milk and egg. Peel bananas; slice into a shallow bowl and mash. Dip spoonfuls of mashed banana into batter and deep fry for 2 to 3 minutes. Remove and sprinkle with sugar.