HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook grits according to package instructions. Add margarine to hot grits and stir until melted. Add cheese and stir. Combine eggs with milk and stir into grits. Add crumbled bacon. Pour into greased 2 quart casserole dish. Sprinkle extra cheese on top if you desire. Bake 30 to 40 minutes at 325° until mixture is set and lightly browned.
What You Do: Use the butter knife to spread the cream cheese on top of the celery. Then just put a few raisins on top.
Boil potatoes in skins. Slice and peel while hot. Mix rest of ingredients and pour over potatoes while hot. Let stand 8 hours. Does not need refrigeration if eaten on day that it is made.
In a medium sauce pan, melt butter; stir in brown sugar and milk. Bring to a boil, stirring constantly; boiling for 2 minutes. Remove from heat, stir in peanut butter and vanilla. Pour mixture over powdered sugar in a large mixing bowl; beat until smooth. Pour into an 8 by 8 inch dish; chill until firm, then cut into small squares.
Boil shrimp in 2 cups of water with a little salt for about 5 minutes. Drain and keep aside. Using a blender, combine onion, tomatoes, green chili, lemon juice, sugar, paprika, curry powder, salt and garlic into a paste. Heat oil in large pot and saute ground paste and the coconut over low heat, stirring constantly until you get the aroma of all the spices and the oil floats to the top (about 15 minutes). Add 1 cup water and bring to a boil. Lower heat and add shrimp. Simmer gently until liquid is reduced a little. Serve with boiled white rice. Serves 6.
Combine all ingredients and beat at low speed until well blended. Add small amount of food color and knead until blended. Press mixture into mint molds or roll into small balls and flatten slightly.
Melt 1 stick oleo and mix with graham crumbs. Pat into a 9 x 13-inch pan. Do not bake. Beat eggs, powdered sugar and oleo with electric mixer at high speed for 15 minutes. Spread this over graham cracker crumbs. Now cover this with sliced bananas. Spread over this the crushed pineapple. Cover with Cool Whip. Sprinkle with chopped nuts and coconut. Refrigerate overnight.
Cut stew meat into small to medium squares. Put into an oven-safe casserole dish or pot. Chop up onion and put in with meat. Add salt, pepper and bouillon cube and completely cover with water. Cook in oven for about 1 1/2 to 2 hours on about 250° to 300°. The slower you cook it the more tender the meat will be. Let cool, then put all the meat into a pie shell, covering the meat with the broth. Put on top pie shell and place on a cookie sheet. Cook at 425° until pie crust is brown.
Mix the ingredients. Pat into a pie plate or rectangular pan to depth of 1/4-inch to 1/2-inch. Prick entire surface with a fork. Bake at 250° for 1 hour or until pale brown. If baked in pie pan, cut into wedges to serve. One-half the recipe fits into a 9 x 13-inch pan. If baked in rectangular pan, cut into small rectangular pieces. Very rich!
Mix well all ingredients, except cheese. Pour half of batter in a hot skillet. Sprinkle half of cheese over batter. Pour in the rest of the batter and top with cheese. Bake at 400° for 20 to 25 minutes.
Cream together sugar, egg yolks and margarine. Stir in sifted flour, buttermilk, soda and salt. Add coconut, nuts and vanilla. Fold in beaten egg whites. Bake in three 8-inch layer cake pans at 350° for 25 to 30 minutes.
Soak raisins in boiling water for 20 minutes. Saute almonds in margarine until crisp; drain and reserve. Combine next 9 ingredients. Stir hot rice into the dressing. Fold in bell pepper, green onions, raisins and coconut. Chill. Just before serving, fold in almonds. Makes 6 to 8 servings.
Simply combine all ingredients together and bake 1 hour and 15 minutes. It will be fun to look up the ingredients for the cake and at the same time you are doing your daily Bible reading. Try it and you will see how good it is.
Spread caramel topping on bottom of crust; sprinkle with pecans. Refrigerate. Stir pudding mix into milk in large saucepan; cook and stir on medium heat until comes to full boil. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours. Garnish as desired. Store leftover pie in refrigerator.
Combine ingredients in a large mixing bowl in order listed. Blend, using mixer. Pour in greased baking pan. Cover with chocolate chips. Bake at 375° for 30 minutes. Cool before cutting.
Preheat broiler. Halve eggplant lengthwise and then cut crosswise into 1/2-inch slices. Brush slices on both sides with about 3 tablespoons of the oil and arrange them in a single layer in large broiling tray. Broil 3 inches from heat source, about 7 minutes; turn with spatula and broil another 7 minutes, or until eggplant is nicely browned.
Brown beef in hot oil over medium heat. Add onions, cabbage and celery. Cook until onions are transparent. Add water; simmer over low heat 15 minutes. Add beans, tomatoes, salt, pepper and chili powder. Simmer over low heat 15 minutes. If desired, top with spoonfuls of mashed potatoes before serving. Yields 6 servings.
In large saucepan, cook beef, onion and garlic until beef is browned and onion is tender. Stir in minestone soup, beans and pork, 3 1/2 cups of water, the celery, Worcestershire sauce and oregano. Simmer, covered, for 15 to 20 minutes. Makes 12 to 14 servings.
Wash and peel turnips and onion. In a large skillet, put 2 tablespoons of margarine or oil. Add grated turnips and onion. Add salt and pepper to taste. Saute for about 10 minutes or until turnips and onion are tender.
Soak bread in milk for 5 minutes. Add butter, salt and sugar. Pour slowly over eggs; add vanilla. Mix well. Pour into greased baking dish. Bake in pan of hot water in moderate oven at 350° until firm, about 50 minutes. Add 1/2 cup seeded raisins, if desired.
Mix together and put out on floured board and knead. Let stand 10 minutes. Pinch off and pull apart pieces big enough to roll out to the size of a tostada shell. Roll out each piece and fry in deep fat until light brown. Turn only once.
Brown pancetta and garlic in olive oil over medium heat in a large frying pan (7 minutes). Add tomatoes with liquid, salt and pepper flakes and boil, breaking up tomatoes for 30 minutes or until thick, stirring frequently. Cook penne in large pot of boiling water until al dente. Drain pasta. Put back in pot. Add sauce and mix to coat. Add cheese; mix well. Serve. Enjoy!
Dissolve jello in hot water. Cool and blend cream cheese in jello. Chill. While soft add crushed pineapple and juice. Add nuts and Cool Whip. Chill thoroughly in Pyrex dish or molds.
In a 19-cup bowl, dilute orange juice as directed. Add all fruits with juice. Bring water and sugar to a boil and pour over fruit. Place in freezer for 24 hours. Set out of freezer for 30 minutes to 1 hour before serving.
Heat oil in a large skillet. Add garlic and saute, over low heat, for 1 minute (do not brown). Stir in tomatoes with juice, olives, capers, red pepper, oregano and black pepper. Cook, over medium heat, stirring to break up tomatoes, until sauce thickens, about 15 minutes. Stir in anchovies and parsley; simmer 2 minutes. Add salt to taste. While sauce is simmering, cook spaghetti, in plenty of boiling, salted water, for about 5 minutes; drain well. Toss with sauce.
Make jello as directed on box, add fruit and let gel completely. Spread whipped topping over and serve.
Heat soup and cream cheese until soup is dissolved. Soften gelatin in cold water. Add the gelatin mix and other ingredients to cheese mixture. Refrigerate until hard.
Place onions and butter in medium bowl. Microwave on High for 1 to 1 1/2 minutes or until onion is tender; stir in remaining ingredients. Pour into a greased baking ring. Microwave on High	for 13 to 18 1/2 minutes or until set, rotating 1/4 turn every 3 minutes. Let stand for 8 minutes; loosen edges and invert onto a serving dish. Serves 6 to 8.
Drain peaches well. Beat egg whites (set aside). Cream margarine and sugar; beat well. Add egg yolks, beat; add flour and vanilla. Fold in egg whites. Pour batter in 9 x 13-inch pan, lightly greased and spread evenly. Lay sliced peaches on batter, putting them close together. Bake at 350° for 45 minutes to 1 hour or until nicely browned. Let stand 5 minutes, then sprinkle with powdered sugar. Never cover, as it will get soggy. You may use any canned fruit.
In a large bowl layer cucumbers and onion. Sprinkle with salt and water and toss gently. Cover and refrigerate for 4 hours. Drain very well. In small saucepan combine sugar, vinegar and dried dill. Heat gently (do not boil) until sugar is melted, stirring constantly. Remove from heat and allow to cool. Pack drained vegetables in freezer containers and pour liquid over to cover. Freeze; will be ready to eat as soon as they are defrosted.
Beat the eggs with sugar. Add vinegar, butter, dry mustard, salt and pepper to taste. Cook in double boiler until thick. Thin with cream to use. Keeps real good in refrigerator.
Place potatoes in a 9 x 13-inch baking dish. Mix 1/2 cup melted butter, cream of chicken soup, grated cheese, sour cream, salt, pepper and onion. Pour over potatoes. Top with cornflakes and drizzle 1/2 cup melted butter over all. Bake, uncovered, for 45 minutes at 350°.
Soak rabbit overnight in 1/4 cup vinegar and 1 quart water. Rinse and coat with salt, pepper and flour. Place in hot shortening or oil and brown on all sides. Turn heat down and cook on low heat until tender, about 30 minutes.
Mix sugar and oil; add eggs, one at a time, and beat well. Add grated carrots. Add dry ingredients that have been sifted together. Bake in 3 (8 or 9-inch) cake pans, greased and floured. Bake at 325° for 30 to 45 minutes.
Boil milk; add all ingredients except egg yolk and 2 teaspoons milk. Stir frequently. After 10 minutes, beat egg yolk and milk. Add to rice mixture, stirring rapidly. Cook for 10 to 15 minutes. Serve warm or cold.
Lightly grease a pie plate. Sprinkle the bacon, cheese, onion and green pepper in bottom of pan. Beat the remaining ingredients. Pour in the pie plate. Bake until brown for 30 minutes at 325°.
Butter bottom of 9 x 13-inch pan. Cover bottom of pan with whole graham crackers. In a bowl, mix pudding with 3 cups milk. Add Cool Whip; stir well. Pour 1/2 of mixture over crackers in pan. Layer again with crackers and pour remainder of pudding over it. Layer once more with crackers and top with frosting.
In bowl, melt stick of butter on defrost. Add cocoa. Mix well. Add the sugar and milk. Mix well. Microwave for 4 sets of 1 minute 11 seconds on full power, stirring well between each set. Remove from microwave. Add vanilla and peanut butter. Stir until peanut butter is melted. Stir in oatmeal. Let set 5 minutes. Spoon onto wax paper. Let set 1 to 2 hours, if you can!
Cut ham slices in half; cut a piece of chicken to fit ham and top with a slice of cheese. Roll up all items; hold together with toothpicks. Dip in milk, then flour, then egg. Roll in corn flake crumbs. Brown in oil. Place in glass dish. Top each roll with a pat of butter. Add a little water to dish. Cover with foil. Bake 1 hour at 350°.
Mix all ingredients together and pour into greased casserole dish. Bake 20 to 25 minutes at 350°.
Layer zucchini, crackers, onion and cheese in a 2 quart casserole. Combine milk and egg. Pour over zucchini mixture. Pour melted margarine over all. Sprinkle with pepper. Bake at 350° for 45 minutes.
Spread pie filling in buttered 13 x 9-inch pan. Mix dry cake mix with melted butter and stir until crumbly. Sprinkle crumbs over pie filling and do not stir. Bake at 350° for 30 to 35 minutes or until top is golden.
Combine first 6 ingredients; stir well. Stir in pecans. Pour into shell. Bake at 350° for 25 minutes or until done.
Mix cake mix as directed. Pour half of the batter in a 9 x 12-inch prepared pan. Bake 20 minutes at 350°. Melt caramels with milk and oleo. Pour over cake. Add nuts, chips and remainder of cake mix. Bake 20 minutes at 250°, then 10 minutes at 350°.
Place chicken breasts in shallow baking pan. Top each with 1/2 slice of cheese. Thin soup with about 1/4 to 1/2 cup water. Pour over chicken. Mix stuffing with 1/4 pound melted butter. Sprinkle over soup. Bake at 325° for 1 1/2 hours. With a Caesar salad or spinach salad - a gourmet delight!
After mixed, use 1/4 c. more of mix to 1 c. hot water. Makes 1 cup.
Combine crumbs and shortening. Press firmly on bottom of 9-inch spring-form pan. Beat cheese until fluffy.
Measure dry ingredients into large bowl and cut butter into it until crumbly. Press half of crumbs into greased 9 x 9-inch pan. (Make this a large half.)
Divide dough into 6 balls and set aside. Heat drippings in a skillet; add onions and cook until tender. Add meat. Cook until browned. Add cabbage and seasonings. Cover and steam until cabbage is wilted. Let cool. Roll and stretch each dough ball into 5-inch square. Place filling in center. Bring opposite edges together and seal. Place sealed-side down on slightly greased cookie sheet. Bake at 350° for 25 minutes. Brush tops with melted butter. May use 1 (20 ounce) can sauerkraut instead of cabbage.
Combine reserved juices and measure 3/4 cup. Set aside. Mix cornstarch, sugar and orange juice and the reserved fruit juices. Stir on stove in pan until thick. Cool. Add all the fruit and mix well. Pour into covered dish and refrigerate several hours. Best left overnight.
Preheat oven to 350°. In 8 x 4-inch loaf pan, combine ground beef, milk and soup mix, mixing with fork. When thoroughly blended, pat loaf evenly in pan. Mixture will be very moist. Combine brown sugar, mustard and ketchup. Spoon over unbaked loaf. Bake 40 to 45 minutes or until done. Makes 3 to 4 servings.
Cook okra in boiling salted water for 10 minutes. Drain some. Brown onion and green pepper in oil. Add tomatoes and cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat until vegetables are tender.
Cook meat and onions until brown. Drain meat, then add all the cans and add seasonings and water. Bring to a boil; simmer about 20 minutes. Serve in bowls with cheese on top.
Mix all ingredients except beets. Boil for 5 minutes. Pour over cooked beets and serve.
Cream butter and sugar until light and fluffy. Add egg yolks, flour and hazelnuts. Roll dough into bars about the size of a finger and cut into 3-inch pieces. Brush with a beaten egg and bake in moderate oven (350°) for 12 to 15 minutes.
Thoroughly combine first 8 ingredients. Shape mixture into 9 patties. (Be sure patties are no wider than pineapple slices.) In 13 x 9 x 2-inch baking dish, line up a row of alternating patties and pineapple slices, starting and ending with a patty. Bake at 325° for 30 minutes. Combine remaining ingredients for glaze. Pour over roll and continue baking 1 hour longer, basting every 20 minutes. Serve with hot rice. Makes 8 servings.
Beat eggs. Add flour, baking powder and butter; mix well. Add cheese and chilies. Bake in well-greased 13 x 9 x 2-inch pan at 375° for 15 minutes or 350° for 25 minutes.
Combine water, snipped parsley and the chicken bouillon cubes in a saucepan. Cover and bring to a boil, stirring until the bouillon cubes dissolve. Remove from heat; add light cream. Stir in instant mashed potatoes. Cool at room temperature for 15 minutes.
Cut chicken in serving pieces. Saute in oil until well browned and tender, about 25 minutes. Remove from pan and keep warm. In the same pan, saute mushrooms and onion. Add tomato paste and herbs. Cook about 4 minutes, then pour over the chicken. Serve with boiled noodles with poppy seed and a green salad.
Heat oven to 350°. In large bowl, combine eggs, half and half, onion, salt and thyme. Set aside. Layer broccoli and cheese in unbaked pie crust. Pour egg mixture over broccoli and cheese. Bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool 5 minutes before cutting into wedges.
Wash hens and remove giblets to use for gravy or stuffing. Season hens inside and out with salt and pepper. Place in roasting pan and bake at 350° for 1 hour and 15 minutes. Mix honey and Worcestershire sauce together. After the first 30 minutes, baste hens every 10 minutes with mixture.
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325° oven until glossy and set (about 25 to 30 minutes). Do not overbake. Serve warm with sliced bananas and whipped cream. Serves 8.
Melt butter. Remove from heat and add sugar and cocoa. Add eggs, beating well after each. Add flour, salt, vanilla and nuts. Bake in a greased 9 x 13-inch pan at 375° for 20 to 25 minutes.
Blend all ingredients in blender until well mixed. Pour into large (10-inch) greased pie pan. Bake 1 hour at 350° or until set.
Butter bread slices; sprinkle garlic powder and Parmesan cheese on top to taste. Place on baking sheet and place in broiler until golden brown. Serve hot.
Melt 2 tablespoons of the butter in a frying pan over medium heat; add shrimp and cook, stirring often, until shrimp turn pink (about 5 minutes). Transfer shrimp to 2 individual baking dishes.
Mix pudding and pineapple together and allow to sit for 5 minutes. Add fruit cocktail and strawberries. Mix gently and chill before serving.
Beat eggs with sugar and vinegar. Melt butter in frying pan and scramble eggs until dry and mealy, about 10 minutes. Add egg mixture to softened cream cheese. Add onion and olives. Chill. Serve on crackers.
Cream eggs and white sugar. Add canned fruit cocktail with juice and vanilla. Sift flour, salt and soda. Stir into first mixture. Pour in well greased and floured 9 x 13 inch pan. Mix brown sugar and chopped pecans. Sprinkle on top of batter. Bake 45 minutes at 300°.
Strain blueberries, and pineapple. Save liquid. Bring to a boil 1 c juice and 1 c water; dissolve Jello in juice and water. Add 2 c cold water. blueberries, and pineapple. Put in dish and let congeal.
Boil 3 minutes the sugar and water. Let cool. Add pineapple juice. Mix in blender the bananas, oranges and orange juice, lemon juice and red food coloring. After blending, add this to first mixture. Mix thoroughly and freeze in milk cartons (plastic jugs). When ready to serve, take out of freezer and partly thaw. Before serving, add 3 quarts Slice or ginger ale. This makes 1 gallon plus 1 quart. Serves 50.
Grease a 4-quart casserole and add corn, milk, eggs and flour. Stir to blend, then dot with the butter. Bake at 350° for 50 minutes.
In large skillet, melt 1/2 cup butter. Add onions, salt, garlic, peppers, basil, thyme and oregano; stir well. Add shrimp; saute until pink, about 1 minute, shaking the pan. Add mushrooms, stock and remaining butter.
Mix dry ingredients. Add raisins and stir well. Mix together the Karo syrup, Mazola and coffee. Drop unbeaten eggs into dry ingredients. Add liquids and stir well. Put in an 8 x 8-inch cake pan. Bake in a slow oven for about 45 minutes.
Mix mayo, sour cream, garlic salt, salt and sugar until creamy. Pour over chopped vegies until mixed. Add milk to make creamy.
Cook and stir cornstarch and milk until thick. Cool. Combine butter, Crisco, powdered sugar and vanilla. Beat well until sugar is well dissolved. Add to cooked and cooled mixture and beat together.
In casserole dish put scallops and shrimp. Heat onion, butter and garlic until melted and add to casserole dish and stir together. Add salt and pepper. Squeeze lemon over casserole. Spread Ritz over top. Bake at 400° for 30 minutes.
Bring liquid to a boil in a deep soup kettle. Add all vegetables and seasonings. Simmer, partially covered, until vegetables are tender. Serve with crusty whole wheat bread.
Combine dry ingredients and butter. Mix as for a pie crust. Add egg and milk. Pat into the bottom of a 9 x 9-inch greased pan.
Pour meal mix, flour, sugar and salt in a mixing bowl. Beat eggs slightly, add to meal mixture with enough milk to make a fairly thin batter. Pour into greased 9 x 9-inch pan or whatever size you have. Use grease from sides and dribble over top, bake in hot oven at 450° until done, test with knife blade or toothpick to be sure it is baked inside.
Preheat oven to 350°. In a saucepan, saute onion in 1 tablespoon butter. Add the rest of the butter, squash, salt, pepper and enough water to cover and cook until squash is tender. Mix squash mixture with cornbread, eggs and sage. Grease a 9 x 13 x 2-inch pan. Pour dressing in pan and sprinkle cheese on top. Bake for 25 to 30 minutes.
Place milk in top of a large double boiler. Bring water to a boil. Cook until milk is thoroughly heated. Remove from heat. Set aside.
Put spices in percolator. Place spices, sugar and salt in basket. Makes 14 to 16 cups. Triple recipe for Ladies Guild.
Cook cranberries, 1 1/2 cups sugar, the pineapple and 1/4 cup of the reserved syrup, stirring constantly, until cranberries are tender about 5 minutes. Cool; prepare pastry. Mix flour, salt and cinnamon. Stir into cranberry mixture. Pour into pastry lined pie plate. Gently press pear halves spoke fashion onto cranberry mixture. Heat oven to 400°. After rolling pastry for top crust put partridge leaf and pear shapes. Sprinkle with sugar if desired. Place on ungreased cookie sheet. Bake until pastry cut outs and pie crust are golden brown 7 to 10 minutes for cut outs and about 40 for pie. Arrange cut outs on pie.
Melt butter in low heated skillet. Make a paste of sugar, salt, vinegar, water and cornstarch. Mix together. Add canned beets. Stir and let simmer until heated through.
Dissolve yeast in 1/4 cup warm water and 2 tablespoons sugar. Set aside.
Peel sweet potatoes; split lengthwise. Place in water and cook on medium heat for 12 minutes and drain. Bring other ingredients to a boil to make the orange glaze sauce. Cover sweet potatoes with sauce and bake in a 350° oven for 30 minutes or until tender.
Saute onion and pepper until tender in small amount of oil. Add meat and cook until it stands apart. Add mushroom soup, enchilada sauce, Ro-Tel and green chili pepper. Cook a few minutes. Layer it in large casserole dish with corn tortillas and Cheddar cheese. Bake at 350° until it bubbles in the center.
Cream butter and sugar, add flour, mix well. Add eggs, beat well. Add coconut, milk and vanilla. Mix well. Pour into greased pie plate and bake at 300 degrees for 45 minutes until golden brown. Let set about 10 minutes before serving.
Heat oven to 375°. Beat eggs, sugar, salt, butter and syrup until almost fluffy. Pour into pie crust. Bake 40 to 50 minutes or until filling is set.
Split the sponge cakes; spread them with raspberry jam. Arrange in a glass dish. Then pour sherry over cakes and leave to soak (3 tablespoons of sherry is sufficient). Sprinkle the macaroons over the sponge cakes and pour on the custard. I usually use Bird's custard, which is the greatest stand-by in British cooking. Of course, you can make custard with 3 eggs, 1/2 pint milk, plus 1 tablespoon cornflower to prevent curdling, but much too labourious.
In saucepan, heat cranberry juice to boiling. Stir in Jell-O and cranberry sauce. Chill until thickened, fold in whipped cream. Garnish with dollop of additional whipped cream. Serves 6.
Wash beans. Cover with water for 3 hours or overnight. Drain and add beans to 2 quarts fresh water. Add all other ingredients. Cook all day (or at least 4 hours). Good with fried corn bread. Enjoy! Makes 6 to 8 servings.
Beat eggs, sugar, flour, baking powder and milk. Mix well and add oleo, coconut and vanilla. Pour into 8-inch glass pie pan, greased lightly. Bake at 350° for 30 minutes. Needs no crust; it makes its own. Double the recipe for 2 pies. They freeze good.
Preheat oven to 300°. Beat butter and sugar in large mixing bowl. Stir in eggs, flour, buttermilk and vanilla. Pour into pie crust. Bake until the tip of a knife inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.
Cook squash; drain and mash. Add all other ingredients except cracker crumbs and butter. Top with cracker crumbs and dot with butter. Bake at 350° in an ungreased 2-quart casserole for 30 to 40 minutes.
Combine cornmeal, flour, sugar, baking powder and salt in a large bowl, mixing well. Combine remaining ingredients, mixing well. Add to dry mixture and stir with a wooden spoon until just moistened.
Slice beef roast; mix with sauce. Heat thoroughly. Make several hours ahead so the sauce can flavor the meat. Reheat and serve.