HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well. Add slowly 1 cup of salad oil. Add it last. Whip with spoon as oil is added. Dry ingredients added first.
Bring the last 3 ingredients to a boil and boil 1 minute. Pour over the rest of the ingredients. Salt and pepper to taste. It will keep in refrigerator for weeks.
Combine 1 cup water and the butter in medium saucepan. Bring to a boil. The butter should be melted by this time. Remove from heat immediately. This is an important step in order for the puffs to work. You don't want to reduce the amount of water by boiling. Combine the flour and spaghetti sauce mix. Add the flour mixture to the water mixture all at once and stir until blended. Return to heat to dry the mixture a little, stirring constantly. Remove from heat and set aside to cool slightly for about 5 minutes. Add 4 eggs, one at a time, beating well after each addition. Each time you add an egg and start to beat, the mixture will separate slightly and begin to look like Southern dumplings. Keep beating until the mixtures pulls together and looks like mashed potatoes. Drop small mounds (about 3/4 inch in diameter) from a teaspoon onto lightly greased baking sheet. Puff will triple when baked. Combine the 1 teaspoon water with the remaining egg and beat until blended. Brush each puff with this mixture. Wait about 20 minutes before baking. Bake at 400 degrees for 18 to 20 minutes or until golden brown. Cool completely before filling.
Peel peaches and cut in half. Place in bottom of unbaked pie shell with cavity side down. The number of peaches you use depends on their size. Beat sugar and butter or margarine. Work flour into this mixture (I mix the flour with the sugar, it is easier that way), then beat in egg until blended. Add vanilla and stir to blend. Spread over top of peaches. Bake in a 375° oven for 30 minutes. Puncture the crust that has formed on top of the pie. Lower heat to 300° and bake an additional 30 minutes. Custard should be slightly firm.
Mix Cool Whip and pudding until well blended. Add all remaining ingredients. Mix well and chill.
Cream the jello and cream cheese just like you would butter and sugar. Add 1 cup of hot water. Chill until soft set. Whip Carnation milk; whip into jello. Add pineapple (juice too) and nuts. Refrigerate until set. Serves 6 or less, depending on how well you like it.
Dip cheese cubes in eggs. Coat with crumbs; repeat. Fry in hot oil (350° to 375°) until lightly browned. Serve immediately.
Preheat oven to 350°. Grease 13 x 9 inch baking pan. Combine graham cracker crumbs, flour, 1/2 c. brown sugar, granulated sugar, cinnamon and melted butter in large bowl until well blended; reserve 1 c. Press remaining crumb mixture into bottom of prepared pan. Bake 8 minutes. remove from oven; set aside. Toss apples with remaining 1/4 c. brown sugar in medium bowl until brown sugar is dissolved; arrange apples over baked crust. Sprinkle reserved 1 c. crumb mixture over filling. Bake 30 to 35 minutes more or until apples are tender. Remove pan to wire rack; cool completely. Drizzle with glaze. Cut into bars. Makes 3 dozen bars.
Mix all ingredients. Place on low heat while making crust. Place mixture in crust. Weave lattice on top and brush with butter. Place foil collar on fluted edges until last 10 minutes of baking. Bake at 425° for 35 to 40 minutes.
Beat together and pour over graham crackers. Bake at 325° for 25 to 30 minutes. Let cool. Cover with blueberry or cherry pie filling.
Mix together the butter, 1/2 cup brown sugar and 1 cup sifted flour. Pat smooth in an 8 x 8-inch pan sprayed with Pam. Bake for 12 minutes at 350°.
Mix together the pineapple, cherries and nuts; set aside. Cream together the butter, sugar, flour, soda and cinnamon. Add in the fruit and 1 egg at a time while mixing. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for about 8 to 10 minutes until brown.
With an electric mixer, beat pureed berries into softened butter until blended. Beat in sugar, blending well. Pack into small serving bowl or into chilled butter mold. Serve on pancakes, waffles, muffins or fresh baked bread.
Blend eggs, oil, vanilla and sugar. Mix in zucchini and pineapple. Combine salt, sugar, flour, baking soda, baking powder, cinnamon and allspice. Add dry ingredients to egg mixture. Stir in nuts. Pour into 2 greased loaf pans and bake at 350° for 45 minutes to 1 hour.
Prepare meatballs by directions on back of French's mix. In large saucepan, mix the jelly, ketchup and Worcestershire sauce together. Cook over medium-high heat until jelly is dissolved. After meatballs are fried, add them to the sauce. Mix and simmer until hot.
Place chicken on the rack of a broiler pan coated with cooking spray. Sprinkle salt and pepper evenly over chicken. Broil chicken for 7 minutes. Turn chicken; baste with 2 tablespoons raspberry spread and broil 10 minutes longer or until chicken is done. Combine 2 tablespoons raspberry spread and 1 teaspoon water in a 1-cup glass measure. Microwave on HIGH 30 seconds; spoon mixture evenly over chicken.
Mix all together in order given. Use enough flour to make a medium soft dough easy to handle and shape. Shape into oblongs. Brush with a beaten egg yolk and sprinkle with sesame seed, if desired. Bake in a 325° oven for 15 to 20 minutes on an ungreased cookie sheet.
Chop onions and beef. Mix all ingredients together. Form into a ball. Roll in nuts.
Mix spices together and gradually mix with meat. Refrigerate for 4 days, mixing every day. On the fifth day, shape into salami rolls. Put on broiler rack in broiler pan. Cook for 8 hours at 140° in bottom shelf of oven. Will form its own crust.
Combine first 6 ingredients in blender. Process until smooth. Pour into chilled bowls. Garnish. Yields 3 1/2 cups.
Melt butter and sugar. Add water, lemon juice and sliced peaches. Poach peaches slowly and baste them frequently with syrup. Cook until fruit is still firm but cooked through (5 minutes). Add sherry at the end. Serve hot with meat or warm with cream for dessert. You may substitute apples, pears, canned pineapple or cherries for the peaches.
Just put all the ingredients in a large mixing bowl; mix well. Pour into a 9 x 13-inch pan; bake at 350° until done.
Mix ingredients well; roll into eggs. Freeze (1 hour), then dip in melted chocolate.
Drain all beans. Mix together the sugar, vinegar and oil; pour over beans and onion.
Sprinkle chops with flour and brown in oil. Add remaining ingredients. Cook 20 to 30 minutes. Serve with tortillas or pour over burritos and top with cheese, sour cream and guacamole.
Pat cookie dough into a 14-inch pizza pan or cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool. Mix together cream cheese, sugar and pineapple juice. Spread on crust. Add fruit of any type.
Saute onion in a little oil. Combine all ingredients except mushroom sauce. Drop by spoonfuls into hot oil and brown on both sides. Place in casserole and cover with sauce. Bake in 350° oven approximately 25 minutes.
Poppy Seed Dressing: Mix poppy seed, sour cream, 1/8 cup honey, caramel topping, brandy and lemon juice.
Crush vegetables in package with rolling pin. Add to cream cheese. Mix the crushed vegetables and onion into the softened cream cheese. Form ball. Roll in nuts of choice. Refrigerate.
Fill 5-quart crock-pot heaping full with finely chopped apples. Drizzle sugar over top. Sprinkle on spices and salt. Cover. Lid will go down as they heat. Begin cooking on high, then lower heat and cook all day until thick and dark. Stir occasionally.
Cook water, sugar and cornstarch until thick and clear. Add gelatin; cook until completely dissolved. Put strawberries into baked pie crust. Pour syrup over strawberries and chill. Serve with whipped cream.
Mash figs and add dry Jell-O, then add sugar. Stir well. Let stand for 30 minutes; stir. Heat slowly to a boil. Stir frequently. Simmer an extra 5 minutes. Pour into sterile jars.
First, put chopped tomatoes in large pan. Sprinkle with 1 cup salt; let set 1 hour or longer. Can leave overnight; stir occasionally. Put through colander to get all juice off tomatoes. Mix all together. Cook slow until tender, 20 or 30 minutes. Check often so as not to overcook. Seal in jars.
Put potatoes in dish (ovenproof). Cover with cream and cheese. Let melt and brown in oven.
Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until soft, butter melted and thoroughly blended. Add powdered sugar and stir until well combined. Add your choice of food coloring and flavoring. You may divide whole batch to make 2 to 3 choices. Add extract to taste. Roll into 1-inch balls. Place on sheet of waxed paper. Press with fork or stamp with decorative cookie stamp. Let stand uncovered about 4 hours or overnight until mints are firm and outside is dry, but inside is moist and creamy.
Pour oil into a 13 x 9 x 2-inch pan; tilt pan until oil covers bottom. Combine cake mix, eggs and water in pan; stir with fork until blended (about 2 minutes). Batter will be lumpy. Bake at 350° for 20 to 25 minutes or until toothpick inserted comes out clean. Serve plain or with fresh strawberries or peaches and cream.
To slightly beaten eggs, add sugar, flour, salt and spices. Stir thoroughly. Add pumpkin and stir again. Add milk and mix thoroughly. Pour mixture into prepared pie crust. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 40 minutes longer, or until a silver knife comes out clean when inserted in filling.
Combine tuna, beans, celery, green pepper, pickles, pimiento, onion and mayonnaise. Season with salt and pepper. Cover and chill thoroughly, at least 2 hours to blend flavors. Serves 6.
Cook peaches down in about 1/4 cup of sugar (according to tartness of fruit) and a dash of cinnamon.
Saute vegetables. Prepare soup, using 1/2 water called for in package directions. Add soup, rice and sausage to vegetables and simmer a few minutes. Place in casserole dish and top with almonds and bread crumbs. Bake at 350° for 45 minutes. Freezes beautifully.
Melt butter. Brown hamburger, drain. Stir in soup mix and all other ingredients. Bake in a 2 qt. skillet at 400 degrees for 30-40 minutes. Can put in a crock pot and let it simmer quite awhile. This is great for a potluck!
Cook grated zucchini and 6 cups sugar. Boil 6 minutes, add crushed pineapple and boil 6 minutes more. Remove from heat and add 2 small packages apricot jello. Stir well. Bottle. Makes 5 pints.
Beat egg whites until foamy. Add sugar and vanilla. Beat until glossy. Fold in cereal and chocolate chips. Spray cookie sheets with Pam. Drop by teaspoon. Bake at 325° for 14 to 46 minutes.
Heat oven to 450°. Mix marmalade and butter; spread in 8 x 8 x 2-inch baking pan. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll into 8-inch square; place on marmalade-butter mixture in pan. Pat evenly in corners; cut into 36 squares. Bake 15 to 20 minutes. Invert pan on serving plate. Biscuits will break off into small bite size pieces. Serve warm. Can be baked ahead and reheated.
Mushroom Layer: In a 10-inch skillet, heat margarine over medium heat until bubbly and hot; add mushrooms and saute, stirring occasionally, until mushrooms are lightly browned and cooked through, 2 to 3 minutes. Remove from heat and set aside.
In a mixing bowl, sift dry ingredients, flour, soda, nutmeg and cinnamon. In another bowl, mix pumpkin, sugar, oil and slightly beaten eggs. Add water and stir well. Add to flour mixture and beat. Pour into 2 greased loaf pans. Bake in 350° oven for 1 hour. If you like, you may add raisins and chopped nuts.
Prepare Bundt pan. Mix together sugar and cinnamon. Layer butterscotch pudding, then pecans. Dip bread slices in butter, then cinnamon and sugar mixture. Layer in pan. Cover and let stand overnight. Bake at 325° for 30 minutes. Let cool slightly, then invert on warm plate.
Beat eggs and salad dressing mix in large bowl. Stir in cheese, cottage cheese and chopped pepper. Mix flour with baking powder. Stir flour mixture and butter into cheese mixture. Pour into greased 8-inch square baking pan. Bake at 375° for 35 minutes or until golden brown. Serves 8.
Microwave for 1 1/2 minutes with butter. Salt when taken out of oven.
Boil chicken until tender. Let cool and pull chicken off bone and place in baking dish. Pour soup over chicken and spread evenly. Then pour milk over this, spreading evenly also.
Beat egg yolks. Add corn, flour and seasonings. Fold in stiffly beaten egg whites, then baking powder. Drop by tablespoonfuls into hot grease.
Brown sausage in heavy skillet, breaking meat apart with a fork. Pour fat off as it collects (important). Stir in remaining ingredients except sour cream. Bring to a boil; cover pan. Simmer, stirring often to prevent sticking. Cook until macaroni is tender, 20 to 25 minutes. Blend in sour cream. Reheat just to boiling. Makes 6 servings.
Heat butter (real hot); add powdered sugar, stirring constantly. Add brown sugar. When lumps are all gone, add ice cream that has been cut into quarters. Stir until melted. Store in refrigerator. Makes 3 quarts.
Sift together flour, baking powder and salt. Cut in shortening. Stir milk into mixture with a fork. Do not overmix. Drop from spoon on greased baking sheet.
Cream butter, sugar and bananas thoroughly. Sift flour. Add soda and baking powder and sift again. Add to first mixture. Add vanilla and broken nuts. Bake in a greased and floured loaf pan. Preheat oven to 350°. Bake 45 minutes or longer.
Mix ingredients. If used for back packing and hiking, only need to add water. Add milk when used as cereal.
Cook mushrooms and onion in butter or margarine until tender. Stir in soup, sour cream, parsley, sherry and paprika. Add chicken meat; stir often. Serve over noodles or rice. Makes 3 to 4 servings.
Mix instant pudding as directed. Add Eagle Brand milk and Cool Whip. In large bowl, alternate layers of vanilla wafers, bananas and pudding mixture. Continue until all pudding is used. Chill to set.
Mix yogurt, sweetener and extract. Blend in fruit and chill before serving. Yields 4 servings.
Melt white chocolate and peanut butter in double boiler. Pour in a 9 x 13-inch pan. Melt Hershey bars in double boiler. Swirl into other mixture. Cool and cut into squares.
Mix cereal, sugar, flour, soda and salt. Add eggs, oil and buttermilk. Mix well and store, covered, in refrigerator for 1 hour. Do not freeze. Preheat oven to 400 degrees. Pour batter into greased muffin pans, 2/3 full. Bake for 15-20 minutes. Serve warm. The batter will keep in the refrigerator for up to 6 weeks.
Beat all ingredients together and pour into 12 cup Bundt cake pan, well greased and floured. Bake at 350° for 50 minutes.
Mix cheese, soup and rice in a 3-quart casserole dish; fold in broccoli and cauliflower. Bake at 350° for 1 hour.
Combine all of the crumbs and butter. Alternate layers of oysters and crumb mixture. Sprinkle each with seasoning. Pour the oyster liquor and milk over this. Top with crumbs and bake in a 350° oven for 1 hour. Serves 4.
Mix together. Roll in wax paper. Chill overnight. Slice and bake at 400° for 8 to 10 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake for 1 hour at 350°.
Place ham in large pot and cover with water. Cook until tender. Dice celery, carrots and onion. Dice potatoes. Add to meat. Add dried beans that have been soaked for about 2 hours. Also, add potatoes, salt and pepper. Cook all together until potatoes are done.
Cook sausage until brown, then drain. Bake crust at 400° for 5 minutes. Punch holes in it. Place sausage in crust. Add grated cheese and onion. Beat eggs, salt, milk and Worcestershire sauce. Pour over crust. Bake at 400° for 15 minutes and at 300° for 30 minutes.
Make 3 days ahead. Shave about 1 tablespoon loosely in glass. Add 7-Up or similar drink.
Melt peanut butter, oleo and chocolate chips; pour over cereal in a large bowl. Stir until well coated. Put in a paper sack with the powdered sugar and shake until well coated.
Combine sugar, syrup, cocoa and cream. Boil to soft ball stage (234° to 238°). Cool to room temperature. Add butter or butter substitute and flavoring. Beat until creamy. Pour into well buttered pan.
Preheat oven to 350°. Grease 3 x 7 x 2 1/2-inch pan. Cream sugar and butter. Add dry ingredients until blended. Bake for 45 minutes to 1 hour.
Beat ingredients for dough until smooth. Let stand 1/2 hour or longer. Heat 8-inch Teflon skillet, pour in 3 tablespoons of batter, turn pan to cover bottom and fry until done (do not turn over). Cool on wire rack, stack cooked cakes between wax paper. Refrigerate overnight.
Cook potatoes in jackets; set aside. Mix other ingredients. Remove jackets from potatoes, slice or cube and mix with dressing mixture.
Mix all ingredients in a baking dish. Bake in oven at 350° for 1 hour.
Melt shortening and sugar in boiling water. Cool to lukewarm. Add yeast mixture. Add salt and beaten egg; then enough flour to make stiff. Store in refrigerator until about 2 hours before baking time. Roll out, cut and let rise until double. Bake at 450°.
Preheat oven to 350°. Slice off top of bread and set aside. Pull out center of bread, leaving 1/2-inch shell. Cut top of loaf and center into 1-inch cubes for dipping. Place bread shell on baking sheet. In a 2-quart saucepan, combine soup, cream cheese, crab and onion. Heat thoroughly. Pour mixture into bread shell. Cover loosely with foil. Bake 20 minutes or until bread is warm. Remove foil. Serve with bread cubes for dipping. Add crumbled bacon to garnish.
Slice cake into three layers. Combine whipped cream, sugar, cocoa and vanilla. Spread on each layer to make a three layered cake; use all the topping and sprinkle the sliced almonds on the top. Refrigerate before serving. Delicious.
Blend together cake mixture (no mixer needed). Bake on 350° for 25-30 minutes (ovens vary).
Saute onion in butter until transparent. Add sauce, chilies, cumin, salt and red pepper. Simmer, uncovered, for 10 minutes. Layer in buttered 9-inch square baking dish half of the following: tortilla chips, Monterey Jack cheese, beef and sauce. Repeat once. Bake in preheated 350° oven for 20 minutes. Remove from oven and spread sour cream on top. Sprinkle with Cheddar. Bake an additional 5 to 10 minutes.
Combine all ingredients. Put into greased casserole dish. Bake at 350° for 20 minutes.
Cream together the butter, sugar and eggs. Add 1 1/2 teaspoons vanilla. Add milk, lemon juice and then the flour to the creamed mixture. Then add soda, salt, baking powder, bananas and nuts. Bake at 350° for 1 hour. Pour in 2 loaf pans well-greased and floured.
Combine dry ingredients in a plastic bag. In a bowl, lightly beat eggs and milk. Dip chicken pieces in egg mixture. Shake a few pieces in bag and coat well. In a skillet, heat 1/4-inch of oil to 350°. Brown chicken on all sides. Reduce heat and cook until done.
Mix dry goods in bowl. Separate eggs and whip egg whites in a separate bowl until stiff. Set aside. Add milk, oil and egg yolks to dry goods and mix thoroughly. Batter consistency should be similar to a cake batter; if not, add more milk. Fold in egg whites. Cook on lightly oiled or sprayed griddle on low to medium heat. Serve with favorite syrup or honey.
Cook pork butts and onions in water to cover. Mash. Low boil. Check and mash. Salt and pepper to taste. Cook 2 1/2 to 3 hours. Add cloves and cinnamon. Let cool a little. Add milk and mix. Put in containers, and chill. Spread on toast.
Combine chicken, soup, water chestnuts, mushrooms, mayonnaise, celery, onion and sour cream; heat. Pour into ungreased 12 x 8-inch pan. Separate crescents into 2 rectangles and place over mixture. Sprinkle cheese, almonds and oleo over rolls. Bake in 375° oven for 20 to 25 minutes or until golden brown.
Beat eggs until foamy; add oil, sugar and zucchini, which should be peeled if old. Add vanilla, mixing well. Add remaining ingredients. Bake at 325° for 1 hour or until pick comes out clean in 2 greased and floured loaf pans. Cool in pans.
Melt chocolate and butter. Stir. Cool. Beat eggs until foamy, then add sugar, 2 tablespoons at a time. Beat until thickened (5 minutes on electric mixer). Blend in chocolate. Add flour, baking powder, salt and cinnamon; blend. Stir in vanilla and nuts. Drop by teaspoon onto greased baking sheet. Bake in moderate oven (350°) until cookies feel "set" when very lightly touched, 8 to 10 minutes. Makes 36 cookies. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Peel potatoes, sliced very thin, covered with cold water. Make pie crust mix. Follow directions on package. Preheat oven to 350°.
Combine dry ingredients. Add milk. Stir until mixture forms a ball. Roll out on lightly floured board to 1/8-inch. Cut in rectangles 1 x 3-inches. Gently fry in 1/2-inch hot oil, lightly pressing down until dough becomes firm. Turn and brown. Drain. Serve hot with honey. Makes 2 1/2 dozen.
Mix beef, oatmeal, onion, egg, spices and milk. Shape into small meatballs; brown in skillet. Drain off fat. Mix cornstarch and sugar; stir in pineapple juice, vinegar and soy sauce. Cook until thickened, stirring constantly. Add pineapple and meatballs. Heat.
Put all but onion rings into large bowl and beat on high until light and fluffy. Spoon into greased baking pan. Cover with onion rings. Bake, uncovered, at 300° for 40 minutes.
Mix all together and bake at 350° for 40 to 45 minutes or until firm.
Preheat oven to 350°. In 13 x 9-inch baking dish, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and then cut into bars.
Mix together and bake at 325° for 30 minutes. Use a 12 x 14-inch pan.
Soak beans overnight for 4 to 6 hours. Drain beans, rinse and place in large pot. Cover with water and add diced salt pork. Cook 45 minutes. Add remaining ingredients, except rice. Simmer until beans are tender, a couple of hours. May have to add water throughout cooking period. Serve over hot cooked rice.
Melt chocolate chips, peanut butter and margarine in a double boiler. Pour in Rice Chex, raisins and peanuts and mix well. While still warm, pour into garbage bag with 10x sugar.
Dissolve gelatin in water and let stand. Combine sugar, flour and milk in a small saucepan. Over medium heat let boil and thicken while constantly stirring. Remove from heat, stir in gelatin and let cool. Add whip cream, vanilla and almond extract. Mix well and pour into a graham cracker crust. Refrigerate.
Heat over to 350 degrees. Trim meat, cut into serving sized pieces. Pound to 1/2 inch thick with meat mallet. On a sheet of waxed paper, mix flour, salt and pepper. Dip steak in flour mixture, turn to coat.
Fry hamburger; drain off fat. Add tomato sauce, water, tomato paste, garlic powder, oregano, sweet basil, salt and sugar; simmer. Mix sour cream, yogurt and scallions with cooked noodles. In a serving dish, layer hamburger mixture, then noodle mixture. Top with cheese.
Mix all ingredients until moist. Divided in half. Place between wax paper and roll out.
Dice onion; brown meat. Combine all ingredients and simmer for at least 1 hour. Serve with cheese and crackers.
Combine milk and onion in small mixing bowl. Mix well and let stand 10 minutes. Combine flour, baking powder, salt and pepper in large mixing bowl. Add egg, cheese, butter and milk mixture. Stir only to moisten. Spread batter evenly in a greased and floured 13 x 9 x 2-inch pan. Bake at 375° for 45 minutes or until lightly browned. Yields 15 servings.
Cream the shortening and sugar. Mix baking soda with soup and add to shortening mixture. Sift flour, cinnamon and cloves. Add to mixture. Mix well. Add raisins. Spoon into medium loaf pan. Bake at 325° for 1 hour or until a knife comes out clean.
Mix all ingredients together. Bake at 350° for 1 1/2 hours. Turn oven off and let pudding remain in oven for 1/2 hour longer.
Brown meat in fat. Over medium heat, add garlic, salt, pepper, chili powder and masa. Mix until fat is absorbed. Slowly add hot water. Stir in remaining ingredients. Simmer 1 to 2 hours, stirring often. Serve with Mexican cornbread or crackers. Top with grated cheese, if desired. This serves a large crowd and freezes well.