HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together hamburger, sausage, chili powder, cayenne and salt. Make into small 1/2 x 2-inch servings. Combine cornmeal and water to form a mixture that does not stick to hands. Scoop up enough mixture to cover meat serving. Roll in tamale papers, which have been softened in water. Tie with string in middle. Drop into boiling water and cook for 35 minutes. Serve with chili or alone with mustard. Yield: 25 tamales.
Combine all ingredients, brown on both sides. Serve on bun with mustard and ketchup.
Cut baked potatoes lengthwise and scoop out inside. Mash and add rest of ingredients. Whip until light and fluffy. Pile into potato shells. Sprinkle with paprika and a few shreds of grated cheese. Bake 5 to 10 minutes until brown.
Dissolve bouillon cubes in water over medium heat. Add onion, dill, sugar and pepper. Cook 3 minutes. Add beans and cook 8 minutes.
Wash, pare and cut turnips into pieces. Cook turnips in boiling salted water until fork-tender; drain well. Mash turnips or put through a ricer. Add sugar and a large pat of butter. Season to taste with salt and pepper and add a little cream. Beat until turnips are smooth.
Thaw spinach, squeezing any excess liquid from spinach. Mix all ingredients together; chill for 2 hours. Mold into balls the size of large walnuts. Bake for 30 minutes at 300°.
Mix flour, salt and baking powder in a large bowl. Add eggs, milk, butter, cheese and onion. Squeeze excess moisture from spinach and add to cheese mixture. Mix well.
Butter 4 slices of bread and put in pan, buttered side down. Sprinkle with ham and cheese. Top with other 4 slices of bread. Pour egg, milk and mustard mixture over all and let stand 1 or more hours. Bake at 300° for 1 hour and 15 minutes until top is browned.
Bake the yellow cake on a cookie sheet. While the cake is cooking, boil sugar and pineapple for 5 minutes. Pour over baked cake while cake is warm. Cool cake completely.
Mix yeast, water, margarine, sugar and egg. Add flour and stir well. (Dough will be soft) Fill muffin tins 3/4 full. Bake 15 minutes in 400° oven. May be kept in refirgerator and used as needed. Do not have to rise.
Dissolve cherry Jell-O in 2 cups boiling water with cream cheese (I use blender). Add 2 cups cold liquid using pineapple juice, cherry juice and water. Add crushed pineapple, nuts and cherries. Put in mold and refrigerate.
Mix all ingredients except flour well. Add flour. Cook at 350° until done. Makes 2 loaf pans.
Drain the artichoke hearts pressing out any excess moisture. Coarsely chop the artichokes and place in mixing bowl. Mince roasted garlic and add to artichokes. Add mayonnaise and cheese. Coat with oil a 1-2 quart, refrigerate to oven safe ceramic baking dish.
Pour oil into deep pot (crock-pot) on low-medium heat. Wash meat and put into hot oil. Cover meat with onions, then peppers, parsley, celery, Worcestershire and bitters. Be sure ingredients get inside chicken also. Sprinkle Tabasco around on meat. Add garlic, then salt.
Cream butter and sugar, beating well. Add egg and vanilla; beat well. Add flour, salt and baking powder; mix well.
Measure and place all ingredients, except chocolate chips, in mixing bowl. Blend well with spoon. Pour into 9 x 13-inch baking pan. Sprinkle chocolate chips evenly across top of brownies. Bake at 375° for 25 minutes. Let cool before cutting into squares.
Salt and pepper the greens to taste. Cook greens down in crock-pot with bacon grease. Fix cornbread batter, then pour over greens. Cover and cook until cornbread is almost done.
Cover first 5 ingredients in salt water. Let set overnight in refrigerator. Drain off water. Mix with the remaining ingredients. Put in freezer cups and freeze.
Cook broccoli 5 minutes. Drain well. Combine other ingredients except cracker crumbs. Then mix with broccoli. Pour into a greased casserole. Top with cheese cracker crumbs. Bake 20 minutes at 375°.
In a large bowl, combine the tomatoes, beans, rice, 1 1/2 cups of cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt; mix well. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup of the vegetable mixture. Place in a 5-quart slow cooker. Cover and cook on low for 8 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted. Yields 6 servings.
Cut each biscuit into 4 pieces. Mix sugar and cinnamon. Roll each piece of biscuit in sugar and cinnamon. Grease tube pan. Place biscuit around bottom of pan (evenly 3 to 4 layers). If any sugar or cinnamon is left, pour over top of biscuit. Pour melted margarine over top of everything. Bake 35 minutes at 350°.
Soak venison overnight in milk. Drain venison and dip in flour and Creole seasoning. Drop in hot cooking oil and brown lightly. Add onions and bell pepper, chopped. Simmer, then add tomato sauce, tomatoes, carrots, potatoes and enough water to cover. Cook slowly until potatoes are tender. Serve over rice.
Cream butter, cheese spread and mayonnaise together; add seasonings and crab meat and blend well. Spread on muffins; freeze 10 minutes. Broil 6 to 8 inches from broiler for 5 to 8 minutes, until bubbly. Cut each muffin into 6 wedges.
Mix water with oil and Tabasco. Peel 4 Idaho potatoes and cut into 1/2-inch strips or use unthawed frozen French fries. Toss potatoes with Shake 'n Bake in a bag. Place 8 to 10 strips at a time in bag and shake until evenly coated. Place potatoes in single layer on cookie sheet lined with foil. Bake in 400° oven for 30 to 35 minutes (20 to 25 minutes for frozen ones).
Cream cheese until soft. Add sugar, a little at a time, creaming thoroughly. Add vanilla and mix well. Enough for 1 loaf cake.
Heat oil in 6-quart kettle. Drain beans. Add mushrooms and vegetables; saute 5 minutes. Add tomatoes and spices. Cook for 20 minutes. Cook macaroni; drain. Add beans and water to make 4 cups cooked macaroni. Bring to boil; cover and simmer until hot. Makes 16 servings.
Mix jello with hot water and stir to dissolve. Chill, but do not let jell. Mix pineapple, coconut, pecans, sugar and strawberries with jello and let this mixture jell some. Break angel food cake into bite sized pieces and layer in the bottom of a large bowl. Next spoon jello mixture over cake and continue alternating layers until mix used. Top with Cool Whip and chill.
Combine flour, baking powder and salt in a bowl. Put softened margarine on top of dry ingredients. Pour boiling water on top. Mix well.	Roll into a ball like pie dough. Put in refrigerator until needed.	Cut into diamond or squares. Drop into boiling broth. Cook half; cover 20 minutes. Let stand another 20 minutes. Before serving, use large pot and plenty of broth. Good warmed over.
Mix all together and cook in double boiler until thick. Cool slightly before putting in pie shell. Mix 2 tablespoons sugar with beaten egg whites and spread on top and brown in a slow oven about 350°.
Mix all ingredients together well. Put in unbaked pie shell. Bake at 350° for 40 minutes. Makes 2 pies.
Sift flour, baking powder and salt. Beat sugar into eggs. Mix in Wesson oil, chocolate and vanilla. Add flour all at once. Mix well. Add nuts. Turn into oiled pan. Bake in moderate oven (350°) for 20 minutes. Let stand 5 minutes, then turn out on rack to cool. Cut into 16 squares.
Cube bread and cheese. Put layer of bread and cheese until you use it all. Beat eggs; add milk and pour over cheese and bread. Bake for 30 minutes or until bubbly in 350° oven.
Every 2 weeks add 2 cups fruit and 2 cups sugar. Stir occasionally.
Mix ingredients. Cook until tender. Stir in 1 package jello (any red; we like strawberry best). Then add 1/2 cup cold water. Place in refrigerator until set.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until mixture is smooth. Add cereal, stirring until well coated. Press mixture into a lightly greased 13 x 9 x 2-inch pan.
Make a slice of toast and butter the top. Spoon on applesauce and sprinkle with cinnamon. Run under broiler long enough to warm applesauce. Remove and top with a slice of cheese. Run back under broiler long enough for cheese to melt.
Mix beef, carrots, onion, potatoes, eggs, garlic, salt and pepper. Divide and form into 14 patties. Wrap a slice of bacon around edge of each; secure with toothpicks. Broil or grill both sides to desired doneness. Remove picks. Garnish with parsley. Makes 14 servings.
First gather and measure all ingredients. Mix together in large saucepan: milk, margarine, sugar and cocoa. Stirring constantly over medium heat, bring to a rolling boil. Let boil for 1 minute. Remove from heat and stir in vanilla and peanut butter. Pour mixture over the oats and stir until blended.
Soak apricots overnight in enough water to cover. The next day cook until soft enough to crush with a spoon. Add crushed pineapple, drained and cut up cherries, orange juice and sugar.
Bring milk to boil; add grits. Cook over medium heat until thickened (8 to 10 minutes), stirring occasionally. Add butter, roll of cheese and salt. Stir until melted. Beat 2 eggs; add 1/2 cup milk and add grits mixture. Pour into well buttered casserole. Bake 30 minutes at 350°. Sprinkle grated cheese over top and bake 15 minutes more.
Melt chips in thick-bottomed saucepan over low heat. Add peanuts. Drop by spoonfuls onto brown paper.
Combine all ingredients. Cover. Chill several hours to blend flavors. Makes 4 cups.
To Make By Hand: Dissolve yeast and sugar in warm water. After yeast mixture foams up, add other liquid ingredients, followed by olives, salt and whole wheat flour. Mix well. Add bread flour, mixing until stiff. Turn out on floured board and knead in the rest of the bread flour. Allow to rise in a warm, draft-free location until doubled in bulk, then knead again. At the end of the dough cycle or second hand kneading, shape the dough by hand into a round loaf. Allow to rise in a warm, draft-free location on a baking sheet sprayed with nonstick spray (or lightly oiled) until doubled in bulk. To bake, brush the loaf with water. Slash a couple of times with a sharp knife and place in preheated 375° oven above a pan of boiling water for about 35 minutes.
Preheat oven to 325°. Butter large bowl; set aside. Butter an 8-inch round cake pan. Line inside of pan with double layer of heavy-duty foil so that foil extends 2-inches above top edge. Secure ends with paper clips. Butter inside of foil.
Cook chicken and cut up in bite size pieces. Make Rice-A-Roni according to package directions and cool. Combine chicken, rice, onions, pepper, artichoke hearts, mayonnaise, curry powder, salt and pepper. Mix well; put in pan and refrigerate overnight to blend flavors and enhance taste. Cut in squares and serve on lettuce leaves.
Whip everything together until light pink. Add buttermilk last. This is great on hot rolls or bread.
Mix by hand, cake mix, eggs, oil and sour cream. Pour 1/2 batter into greased 13 x 9-inch cake pan. Sprinkle brown sugar and cinnamon over batter. Spread remaining batter over this. Bake at 350° for 35 minutes. Mix xxx with warm water. While cake is still hot, cover completely with xxx sugar and water mixture.
Place chicken breasts in a large pot or Dutch oven. Add water to cover onion, bay leaf, peppercorns and salt to taste. Bring to a boil. Reduce heat. Cover and simmer 45 minutes or until tender. (Or do this in about 15 minutes in the microwave.) Cool chicken in broth.
Mix apples and salt. Sift flour, soda and cinnamon. Beat eggs, sugar and Wesson oil. Mix with flour mixture and apples. Bake at 350° for 45 minutes in a 13 x 9-inch glass pan.
Heat oven to 500°. Melt 1/3 cup bacon in an 8-inch iron skillet until the grease is melted and skillet is hot. Stir until all dry ingredients are blended. Add 1 egg and 3/4 cup sweet milk. Stir until well blended. Add melted grease, leaving about 1/8-inch of grease in skillet. Pour in mixture and cook for about 15 to 20 minutes until brown.
Drain pineapple juice; fill with water to 1 cup. Bring to a boil; pour over jello. Add marshmallows and allow to dissolve. Cool. When it begins to set add other ingredients, folding in whipped cream.
Cook chicken breasts (salt) until tender. Remove from broth (save broth) and let cool. Pull chicken from bone and break into bite-size pieces. Put chicken in a 9 x 13-inch baking dish. Mix soup and chicken broth. Pour over chicken. Mix cornbread stuffing mix with melted margarine and enough broth to make crumbled mixture. Spread over chicken mixture. Bake 20 minutes at 350°.
Pound flour and salt into steak with meat mallet. Cut into serving size pieces; brown in shortening in large skillet. Remove meat pieces to platter. Saute green pepper and onion. Stir in pimento, applesauce, Worcestershire sauce and bouillon. Add meat; cover and simmer 1 hour and 15 minutes. Serve with rice or noodles. Serves 4 to 6.
Batter chicken in flour, salt and pepper; fry as usual. Then mix honey and barbecue together; dip fried chicken in sauce. Layer in 9 x 12-inch baking pan. Broil in 425° oven until brown. Serves 8 people.
Spray nonstick skillet with Pam. Saute potatoes and onion together until tender and golden brown. Season with salt, black pepper and cayenne pepper to taste.
Melt Jell-O. Add sherbet and mix well. Stir in pineapple and oranges. Chill before serving.
Mix; pour over brisket or wild game. Bake 3 hours at 350°.
Fry the bacon in a skillet until crisp. Stir-fry onion and bell pepper until done. Add tomatoes; cover and allow to simmer for 45 minutes. Pour 5 cups of water into cooked tomato mixture. Add remaining seasonings, along with rice; simmer until done.
Remove crusts from bread (save crusts for bread crumb toppings). Flatten bread with finger tips or rolling pin. Spread generously with dip. Lay three whole beans on edge of slice of bread, roll up and roll in melted butter. Arrange about 1 inch apart on cookie sheet. Sprinkle with Parmesan cheese. Bake 12 minutes at 400°. Yields 8 servings.
Cream butter, honey or sugar, egg and add in salt (if desired), lemon juice, pineapple, flour, baking soda and baking powder. Drop from teaspoon onto greased cookie sheet. Bake until done, 10 to 12 minutes in a 325° oven.
Sift flour. Measure and sift with baking powder, salt and sugar. Cut in shortening and add milk. Turn into lightly floured board. Roll in sheet 1/4-inch thick. Cut in 4-inch squares. Place 1/2 cup thinly sliced peaches in each square. Sprinkle with sugar. Dot with butter. Moisten edges of dough. Press lightly together. Place in baking pan. Bake in hot oven at 425° for about 35 minutes.
Prepare custard by mixing together ingredients; beating eggs separately and adding them last. Line a 9-inch pie plate with pastry and bake at 400° for 5 minutes. Remove from oven and fill with prepared custard mixture. Reduce oven temperature to 350° and bake for 30 minutes or until done.
Slice or cut up all vegetables and put in skillet with a little oil in it. Cook slowly until all vegetables are tender or done. Turn occasionally to keep from sticking or burning. Use lid to steam and they will cook faster. Use as many of each vegetable as you like. Makes delicious summer meal served with cornbread.
Fry bacon crisp and drain on paper towel. Then crumble. Break broccoli into small pieces. Combine bacon, onion and broccoli.
Boil potato with skin on. Peel and mash while hot. Add butter and vanilla at once. Add 1 pound powdered sugar gradually while potato is still hot, as long as mixture will absorb. Mixture will be stiff.
Mix flour and sugar well. Bring to a boil the oleo, oil, cocoa and water. Pour over sugar and flour and blend. Add buttermilk, soda, vanilla and eggs. Blend well. Bake at 400° for 20 minutes. Use large sheet cake pan.
For icing, combine sour cream, sugar and frozen coconut. Mix and leave covered overnight in refrigerator. Next day, make up cake mix and bake two layers according to package directions. Split each layer, making four layers in all. Ice with icing mixture between layers and top, but not on sides. Seal in covered cake container and refrigerate 4 days before serving. Cake absorbs the icing, which is slightly liquid.
Brown sausage in large pot; drain off fat. Add remaining ingredients and cook 45 minutes. Makes a large amount and freezes well.
Mix all together. Bake for 10 to 12 minutes at 350°. Drop by spoon onto baking sheet.
Mix pineapple and marshmallows and let set 2 hours or until the marshmallows are softened. Mix together until creamy, cream cheese and mayonnaise. Whip double cream. Mix pineapple marshmallows mixture with cheese and mayonnaise mixture. Fold lightly until blended well, then add cherries and nutmeats. Freeze until set before using. Freeze on quick freeze. Don't stir. This is delicious.
Saute mushrooms in margarine until tender. Mix in chicken broth. Add lemon juice, Vermouth, sherry and Tabasco sauce. Heat until warm. Makes 5 (1-cup) servings.
Mix brown sugar, walnuts and brandy. (You store this mixture in a jar for a week or so.) Put Brie on pie plate into 500° oven for 4 to 5 minutes, until soft. Sprinkle mixture on top of Brie and bake 2 to 3 minutes more until sugar is melted. Serve with apple wedges, grapes or crackers.
Put flour, salt and pepper in a plastic bag with chicken. Shake to coat chicken well. Place chicken in 9 x 13-inch baking dish.
In a pan, place sugar, butter, milk and cocoa. Stir over medium heat. Boil 1 1/2 minutes. Add peanut butter, oatmeal, vanilla and raisins. Mix well. Drop by teaspoonfuls on waxed paper. Cool.
Preheat oven to 420°. In large mixing bowl, combine two cups flour, yeast, and salt. Stir in water, egg, and oil. Beat at low speed with mixer for 30 seconds, scraping sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough flour to make a moderately stiff dough. Put onto floured surface and knead until smooth (about 5 minutes). Place in a greased bowl, turning once to coat dough. Cover, and let rise until size doubles (about one hour). Divide dough into two portions. Place each portion on greased pizza pan. Spread dough out to pan edges. Top with tomato sauce and cheese, and bake 25 minutes.
Mix all vegetables. Whisk together the vinegar, apple juice, oil, Sweet 'N Low, celery seed, dry mustard, salt and pepper. Pour over vegetables; toss to coat. Refrigerate until served. Makes 8 servings.
In a large kettle, combine water and sugar; heat until dissolved. Add sliced fruits. Let stand at room temperature at least 4 hours.
Cook pudding as directed on package. When done, add vanilla, cooked rice and raisins. Cool. Put into serving dishes and sprinkle with nutmeg or cinnamon. Makes 6 1/2 cups.
Cook broccoli or cauliflower according to directions. Drain. In large pot, melt butter. Add mushrooms, parsley, broccoli or cauliflower, salt, pepper and half and half. Add cooked and drained pasta. Remove from heat. Add the 2 cups freshly grated Parmesan cheese. Mix until half and half has been absorbed.
Cook broccoli until tender, then drain well. Mix in diced oleo and cheese; turn into baking dish. Top with 1/2 to 1 stick melted oleo and 1 1/2 roll package crushed Ritz crackers. Bake at 350° for 20 to 30 minutes. Recipe can be cut in half for smaller versions. Large one good for buffet.
Place roast on rack in shallow roasting pan. Cook uncovered in 325° oven for 2 1/2 hours or until meat thermometer registers 170°.
Peel rind off watermelon; leave a trace of pink on inside for color. Cut rind into pieces. Let stand overnight in cold water in aluminum pan. Drain well. Bring 4 ingredients to a boil; add watermelon rind and bring back to a boil again; set aside until next morning. Bring mixture to a boil; set aside. Third morning, bring to a boil; seal in hot, sterilized jars. Hot water bath for 10 minutes. Makes about 7 pints.
In a medium bowl, mix first 6 ingredients and set aside. In a medium pan mix next 4 ingredients and heat on top of stove until hot but do not boil. Pour slowly into first mixture, mixing well. Then pour into a 8 x 8 x 2-inch dish. Place the dish into a larger pan with some water in it. Bake at 350° for 45 minutes.
Mix together sugar, brown sugar and cinnamon. Melt margarine. Pinch off small pieces of biscuits and dip in butter. Dip in sugar mixture. Layer these on a biscuit pan. Bake according to the directions on the biscuit label or until golden brown. Pinch off a piece and enjoy!
Cook and chop chicken. Cook Rice-A-Roni according to package directions (using oil, not butter) and cool. Mix all ingredients with dressing and chill. Serve on a bed of bibb lettuce. Makes 6 to 8 servings.
Mix sugar and flour. Beat eggs and add oil and vanilla. Add this to first mixture. Roll into balls and place on ungreased cookie sheet. Press out with glass dipped in sugar. Bake at 400°.
Drain kidney beans and string beans. Do not drain pork and beans. Mix together. Brown bacon and onion and add to bean mixture. Add rest of ingredients and bake in 350° oven for 1 hour.
Sift dry ingredients together. Cut in oil. Add water to form dough. Roll on lightly floured board and cut into 2-inch squares. Cook in boiling chicken or beef broth for 12 minutes, uncovered.
Boil milk, sugar and oleo 7 minutes; get rolling boil. Stir in peanut butter and chocolate chips; add nuts and vanilla. Makes large batch.
Mix cranberry sauce with juice of 1 lemon; spread mixture in an 8 x 8-inch pan, dish or tray. Sprinkle half of the chopped pecans on top of mixture.
Drain syrup; leave slices in can. Dissolve gelatin in boiling water; pour over pineapple slices. Chill 3 hours. To unmold, dip can in hot water. Cut out bottom and push mold out, then slice into slices.
Bake fillets in a preheated oven at 325° for 20 minutes. Coat with about 1/4 inch of mayonnaise and sprinkle seasoning on top to suit your taste. Return to oven and broil for about 5 minutes or until golden brown.
Put 1 pineapple ring in each of 4 dessert dishes. Place 1 scoop sherbet on top of each pineapple ring. Sprinkle coconut over sherbet; top with cherry on each. Serves 4.
Combine oil, eggs and sugar; mix well. Add remaining ingredients, except apples and nuts. Add apples and nuts last. Bake in a Bundt pan (greased and floured) at 350° for 1 to 1 1/2 hours.
Melt butter. Add salt, Worcestershire sauce, pour over Rice Chex, pretzels, nuts. Bake at 250° for 2 hours, stirring every 15 minutes.
Place shredded cabbage in a large, deep pot. Combine sugar, vinegar and water in a bowl. Stir until sugar is dissolved. Pour over cabbage. Sprinkle salt and pepper to taste. Add bacon grease; heat to boiling. Cover and turn heat down to simmer. Cook on low for 20 to 30 minutes. Remove cover and cook until liquid is cooked down.
Wash lentils. Cook Cover lentils with water and bring to a boil. Then cook for 15 mins. Saute onion and garlic in oil until browned. Add tomato paste, water and seasoning. Blend well and bring to a boil. When lentils are soft, add tomato sauce mixture and macaroni. Bring to a boil.
Bake at 350° until heated through and top is browned; about 25 to 30 minutes. Tip: Can prepare the day before and refrigerate.
Melt butter in 2-quart saucepan over medium heat. Cook celery, green pepper strips and onion until tender. Stir in tomato soup and lemon juice. Spoon 1/2 cup sauce in shallow 2-quart baking dish. Arrange fish fillets in single layer over sauce; cover with remaining sauce. Bake in 350° oven for 20 to 25 minutes, or until sauce is bubbling and fish flakes easily with a fork. Garnish with celery slices, if desired. Serves 4.
Layer ingredients in a casserole dish in order: soup, broccoli (bite size pieces) and cheese. Repeat layers until ingredients are gone. Top with prepared Stove Top stuffing. Bake covered approximately 30 to 45 minutes at 350° until bubbly.
Be careful in your selection. Do not choose too young and select only those that have been reared in a good moral atmosphere. Some keep them in a pickle, others keep them in hot water. This only makes them sour, harsh and sometimes bitter. Even poor selections may be made sweet, tender and good by garnishing them with patience, well sweetened smiles and flavored with kisses to taste. Then wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion, then serve with peaches and cream. When thus prepared, they will keep for years.