HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut sausage into 1/4-inch sections. Slice vegetables same. Place all in pan on stove top. Add margarine to taste. Cook until vegetables are soft.
Mix all ingredients together. Butter each side of bun. Spread filling between buns and wrap each in foil. Heat at 400° for 15 to 20 minutes. Makes 6. These can be made a day ahead and refrigerated.
Prepare pastry shell; set aside. Combine all ingredients except pecans in a mixer bowl. Beat on medium speed 30 seconds. (Do not overbeat.) Stir in pecans; pour into shell. Arrange pecan halves on top. Bake at 350° for 1 hour; cool. For full flavor, cover and let stand 1 day before serving.
Cut the elephant into small, bite-size pieces. This should take about 4 weeks. Add enough brown gravy to cover. Cook over kerosene fire for about 6 weeks at 465°. Serves about 3,800 people. If more people are expected, two rabbits may be added, but only if necessary, as most people do not like to find hair in their stew.
Chop cabbage fine; set aside. Brown ground beef with onion soup mix; drain well. Mix tomato soup and water. Layer in a 9 x 13-inch pan, making 2 layers of each, in order: cabbage, ground beef mixture, rice, sauerkraut, if desired, and soup mixture. Bake, uncovered, at 350° for 1 1/2 to 2 hours. Makes 8 servings, 260 calories each.
Boil sugar and water until sugar is dissolved. Add the frozen orange concentrate and 1 juice can of water. Add the wine and all of the fruit. Freeze. Stir 3 or 4 times while it is freezing. Remove from freezer a short time before serving. Makes 2 1/2 gallons.
Fry chicken; drain oil, except 1/2 cup. Add rest of ingredients; bring to a boil to make brown gravy.
Cream Crisco and sugar; add egg and sorghum; beat until fluffy. Add dry ingredients; blend very well. Shape into small balls (about a teaspoon of dough). Place 2 inches apart on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Place on rack to cool.
Cream margarine with 2 cups sugar. Add flour, then add egg yolks, buttermilk, vanilla and lemon juice. Fold in 3 beaten egg whites. Put in unbaked crust and bake 10 minutes at 400°, then 300° for 30 minutes.
Pour boiling water over shortening, milk and salt. Mix with a fork or whip until smooth. Add flour. Don't overmix. Let stand for 10 minutes. Divide into 2 parts.
Mix all ingredients except powdered sugar. Beat 10 minutes. Pour into greased and floured 10-inch tube pan. Bake for 45 minutes at 350°. Sprinkle powdered sugar on top when cool.
Mix first 7 ingredients together and pour into a 13 x 9-inch ungreased pan. Bake at 350° for 45 minutes. Remove from oven and frost hot cake with a blending of the final 4 ingredients. Sprinkle with coconut, if desired. Do not freeze.
Cream the Crisco and sugar. Add eggs, one at a time. Add soda to hot water, then add to buttermilk. Combine flour and salt. Add to creamed mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla, lemon and almond flavorings. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes. Cool cake in pan 10 to 15 minutes. Remove from pan. Cool completely.
Run about 1/2 cup water through kraut; drain. Mix all ingredients together. Put in covered dish. Refrigerate until chilled well.
In large bowl beat cake mix and eggs until well blended. Fold in pie filling. Spread into greased 15X10 baking pan. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. In a small mixing bowl, beat cream cheese, butter and powdered sugar until smooth. Stir in vanilla. spread over cake. Store in refrigerator.
Beat cream cheese, sour cream, sugar, milk and extract with mixer until well blended. Refrigerate. Spoon over fruit. Makes 8 servings.
Cream flour, oleo and cheese good. Add Rice Krispies and pepper. Roll in hands into marble size balls. Place on ungreased cookie sheet and flatten with fork. Bake in a 350° oven for 12 to 15 minutes. Dip fork in flour (will be better).
Combine 1 cup flour and 1/4 cup sugar; cut in 1/3 cup butter with a pastry blender until mixture is crumbly. Press into bottom of a lightly greased 9-inch square pan. Bake at 350° for 15 minutes. Combine eggs and next 8 ingredients, stirring until blended. Pour over baked crust. Bake batter at 350° for 20 to 25 minutes. Combine 2 teaspoons orange juice, lemon juice and 1 1/2 teaspoons butter in a small bowl; beat at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until smooth. Pour mixture over hot layer. Cool on a wire rack. Cut into bars. Freeze in an airtight container up to 3 months, if desired. Yield: about 3 dozen.
Comb. all ingreds.; cover and refrigerate for 8 hrs. Serve with hot dogs or meats. Makes 1 qt.
Mix all ingredients. Bake in greased and floured angel food cake pan at 350° for 55 minutes. Cool before removing from pan. Dust with powdered sugar or use lemon glaze and garnish with pecans.
Beat all together until stiff. Grease 2 1/2-quart casserole. Bake uncovered at 350° for 45 minutes.
Heat oven to 375°. Scrub the potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in aluminum foil. Bake potatoes and garlic 1 hour or until potatoes are soft. Heat oil and rosemary over medium heat 2 to 3 minutes or until rosemary is fragrant. Cut potatoes in half; carefully spoon potatoes into large bowl. Save skins for another use or discard. Slip skins off cloves of garlic; discard skins. Add garlic, oil mixture and salt to potatoes. Mash until fluffy, adding milk until desired consistency. Makes 6 servings.
Saute onions, celery, carrots and mushrooms in butter until tender. Sprinkle flour over vegetables until well coated (mixture will be pasty). Add the water and bouillon cubes to the wild rice. Add coated vegetables and whipping cream. Heat and stir to make sure the vegetables blend into the soup. Do not boil. No salt needed. Serves 6.
Saute onion, pepper and celery in butter until tender. Soak bread in milk; blend thoroughly and add salt, pepper and cayenne pepper. Split raw shrimp almost in half. Leave tail on shrimp. Stuff shrimp with crabmeat mixture and press halves together. Dip shrimp in seasoned flour, then in beaten egg. (Beat 1 egg at a time. It may not be necessary to use all 3 eggs.) Roll shrimp in cracker meal and fry in deep hot fat; fry at about 375° until golden brown. Serve with desired sauce. Serves 6.
Sift dry ingredients; add sour cream and hot water. (Add more hot water if needed). Add eggs and mix. Bake at 375° until done.
Simmer chicken until done. Saute onion, celery and carrots. Mix chicken soup and milk; warm. Mix all together and simmer in crock-pot on low for 3 hours. Server over chow mein noodles and rice. Sprinkle cashew nuts on top. Serves 6 to 8.
Mix all ingredients together while noodles are still warm. Pour into well-greased 10 x 14-inch pan. Bake at 350° for 1 1/2 hours.
Measure flour in bowl. Make well in center and add egg yolks, whole egg and salt. With hands, thoroughly mix eggs into flour. Add water just enough to make a ball, adding water a tablespoon at a time. Turn dough onto well flour covered breadboard; knead until smooth and elastic, about 10 minutes. Divide dough into two parts. Roll each part separately. Cut in 1/8-inch strips for narrow or 1/4-inch for wide. Shake out strips. Place on cookie sheet and let dry for 2 hours. Cook in broth about 12 to 15 minutes until tender. Put a drop or two of yellow food coloring in noodles if they look too pale.
Prepare turkey as directed on taco mix. Spread refried beans on bottom of 9 x 13-inch dish. Layer meat mixture on next, then spread with grated cheese. Spread picante sauce evenly over top. Top with peppers, if desired. Bake at 350° for 30 to 40 minutes. Serve with chips.
Cream butter; add egg and vanilla. Add apples. Add all dry ingredients and sweetener, nuts or raisins. Put in a greased and floured 8-inch square pan. Bake at 375° for 40 to 45 minutes. (A very moist cake.)
In bowl mix cabbage and noodles. Brown sliced almonds in oil. Mix salad oil, sugar and seasonings. Mix and toss all ingredients together. Chill overnight.
Drain pineapple and chunky mixed fruit before adding to peach pie filling. Add as many strawberries as desired. You can also add other fruits such as grapes or kiwi fruit. Add sliced bananas last. Let chill before serving.
Mix flour, egg and sugar together. Add corn, butter and milk. Put into 2-quart casserole and bake 45 minutes at 400°.
Combine all ingredients, except chips. Heat, stirring occasionally, over low heat until cheese melts. Serve as a dip with chips. Makes 4 cups.
Mix all ingredients together and let stand in refrigerator overnight. Remove from refrigerator and bake one hour, or until celery is done. bake in 350° oven for one hour.
Melt butter in a saucepan on low heat, add green pepper, onion, and celery, cook over low heat until vegetables are tender. Remove from heat, add remaining ingredients except bread crumbs. Spoon mixture into a greased 10 x 6 x 2 inch baking dish, sprinkle with bread crumbs. Bake uncovered, at 350 degrees for 30 minutes. Makes 6 to 8 servings.
Mix eggs, sugar, evaporated milk and applesauce and pour in pie shell. Sprinkle cinnamon on top. Bake at 325° for 50 minutes. Simple and delicious.
Heat oven to 325°. Mix cream cheese and oleo; add flour and mix well. Chill; divide dough into quarters and divide each one into 12 balls. Press each ball into bottom and sides of mini muffin pans. Stir together eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry shells, filling each cup. Bake 30 to 35 minutes or until pastry is golden brown; cool 5 minutes and remove from pans.
Saute celery and onion in small amount of oil. Add soup and milk. Heat until smooth, stirring constantly. Add remaining ingredients. Place in casserole dish and bake at 325° for about 30 minutes. Spread crushed potato chips on top. Serve. Delicious!
Cream oleo and sugar until light and fluffy; add eggs, one at a time. Alternate flour and baking powder together. Add 1/2 flour and 1/2 milk, beat well and repeat. Fill muffin forms 3/4 full. Bake at 375° for 20 minutes on middle rack in oven. Cool on wire rack.
Mix well and spread on slices of party rye or pumpernickel. Place on pan and run under broiler until cheese melts. Serve immediately.
SAVE ALL OF YOUR MANDARIN PEELS! Yes, save those mandarin peels, slice in thin slices and dry them for future flavoring. The peels are easily dried in a conventional food drier, in the sun or in a very low oven. Store in an airtight jar.
Mix all ingredients except stuffing mix. Place in 2-quart greased baking dish. In a separate bowl mix dry stuffing with herb mix and make moist with water or chicken broth. Place stuffing mix on top of chicken mixture. Bake for 30 minutes at 350°. Makes 6 to 8 servings.
Sift cornmeal, flour, baking powder, garlic salt and salt together in bowl. Add egg and milk to cornmeal mixture; stir until well mixed. Let stand for 5 minutes; add additional milk if needed. Drop by small spoonfuls into hot oil in skillet. Fry until golden brown; drain on paper towels.
Brown meat in shortening in skillet. Drain fat. Add remaining ingredients except buns. Simmer for 15 to 20 minutes, adding more tomato juice, if necessary. Spoon onto split hamburger buns. Yields 6 to 8 servings.
In large bowl, combine 1 1/2 cups flour, oats, sugar, yeast and salt. Combine milk and butter in saucepan. Heat to 120° to 130°. Add milk mixture and eggs to flour mixture. Beat at medium speed 3 minutes. Stir in 1 1/2 cups flour by hand until smooth. Cover; let rise until double in size, 1 to 1 1/2 hours. Stir batter down. Put into a greased 9 x 5-inch loaf pan. Cover; let rise again 40 to 50 minutes. Bake at 375° for 25 to 30 minutes. Brush with butter.
Grind the tomatoes; add salt and let stand overnight. Squeeze out as much of juice as you can with your hands. Add the other ingredients. Put all together in a roaster and bake slowly at 250° for 3 to 4 hours. Freeze or seal in jars. (You would never know this is made from green tomatoes.)
In a medium saucepan, combine onion, chicken broth, and celery. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or till vegetables are just tender. In a large bowl, stir together undrained onion mixture, cooked turkey, corn tortillas, chili peppers, soup, and pepper. Reserve 1/2 cup each cheese; set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 13 x 9 x 2-inch baking dish. Top with salsa and reserved cheeses. Bake in a 350° oven for about 30 minutes or until heated through.
Drop from teaspoon into deep hot fat. Turn once; remove and drain. If you want larger croquettes, drop from a tablespoon. These are good hot or cold.
Peel and chop apples and set aside. Measure oil into large mixing bowl. Add sugar and eggs. Beat until creamy with an electric mixer. Sift flour, then measure. Sift again with salt, soda and baking powder. Add a small amount of flour mixture at a time to creamed mixture. Beat well after each addition. Fold in pecans and chopped apples. Spread evenly in a 9 x 13-inch pan which has been lined with waxed paper. Bake at 350° for 55 to 60 minutes. Turn out on rack to cool. Cut in squares. Serve with Cool Whip.
Cream the cream cheese with pineapple juice. Add cream, marshmallows and pineapple gradually. Let stand for 2 or 3 hours until marshmallows dissolve. Put in refrigerator, not in freezer, in a long flat dish.
Cream butter and sugar; add eggs one at a time. Put nuts, dates and candy in 1 c. flour. Set aside. Dissolve soda in buttermilk, add remaining flour to candy mixture. Add coconut, dates and candy. Place 13x9-inch oblong pan in oven. Put butter in pan. Add cake mixture. Bake 1 1/2 hours at 300°. Blend orange juice and powder sugar. Pour over hot cake in pan.
Fry meat with onion in small amount olive oil. Drain. Then add tomatoes, salt and pepper and any other spices. Boil 1 minute. Add tomato paste and stock. Simmer 1 hour. Add small handful sugar. Mix flour with small amount water; add to thicken sauce.
Mix ingredients together and layer on a jelly roll pan. Bake at 350° for 1 hour, turning once. Makes a good crisp potato.
Mix all ingredients until the consistency of batter, adding more beer, if needed. Marinate 2 to 3 pounds fish fillets in lemon juice for 2 hours. Dip in batter and fry in 1-inch of hot oil until crispy brown. Serves 4 to 6.
Cream shortening and sugar together. Add egg and mix well. Sift flour and baking powder together; add to batter, alternating with milk and vanilla. Roll out on floured board to 1/8-inch thickness. Cut into 5-inch circles. Put a spoon of preserves on 1/2 of the circle. Fold pastry in half and seal with a fork. Place pastry on a cookie sheet and bake at 350° for 15 to 20 minutes. Yield: 8 to 10 tarts.
Mix and knead well, let rise to twice the size. Put in refrigerator. About 2 to 3 hours before ready to use, make into rolls and let rise to twice	the size. Bake 20 to 30 minutes in 350° oven.
In a mixing bowl, cream the butter and brown sugar. Add corn syrup and vanilla; beat well. Stir in oatmeal; press into a greased 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes or until golden brown. Cool on a wire rack.
In bowl, combine the green pepper, cucumber, celery, zucchini and tomatoes. Stir together the sour cream, salad dressing, salt and pepper; fold dressing into the vegetable mixture. Split rolls horizontally; scoop out centers, leaving a 1/2-inch shell. Spoon salad mixture into hollowed rolls; cover with roll tops. Individually wrap bundles in foil; chill until serving time. Makes 6 servings.
Preboil hog until done and tender. Remove hog and place on broiler. Lightly sprinkle with flour and salt and pepper to taste. Bake until golden brown. Cut tops of apples off and sprinkle with sugar and cinnamon. Bake with hog.
Cook vegetables according to directions. Drain. Mix soup and Cheez Whiz. Add to vegetables. Put in greased 9 x 13-inch pan. Bake 20 minutes at 350°. Top with onions. Heat for 10 minutes more.
Prepare Dream Whip as directed on package. Add confectioners sugar and beat. Add cream cheese and beat until well mixed. Pour into baked pie shells. Sprinkle with pecans, top with pie filling. Chill.
Melt butter and chips in microwave or over low heat. Add slowly, egg mixed with powdered sugar. Stir quickly and remove from heat. When cooled, add marshmallows. Fold until all are coated. Spread nuts on waxed paper. Pour mixture on nuts, forming a log 18-inches long. Roll up and store in refrigerator. Slice as needed.
Remove seeds from peppers and grind in food grinder. Mix with the onions and pour boiling water over the mixture. Let stand 5 minutes, then drain. Make a weak solution of vinegar. Take one part vinegar and 2 parts water. Put pepper mixture in the vinegar; let come to a boil. Let stand 10 minutes, then drain again. Add 1 pint of vinegar, the salt, sugar and mustard seed. Let come to a boil; boil 2 minutes. Place in jars and seal.
Preheat oven to 350°. Combine cheese, sugar, flour and egg until smooth. Place biscuits in a 9-inch round cake pan. Press over bottom and sides of pan to form crust. Pour cheese mixture over crust. Combine sugar and cinnamon. Sprinkle over cheese mixture.
Chop shrimp and parsley in a food processor. Remove to a medium bowl and add crumbs, salt, egg and mayonnaise. Mix well and form into large marble sized balls. Cut bacon slices into thirds. Wrap each ball with bacon and secure with a wooden toothpick. Place shrimp bites on a baking sheet and broil, turning once to cook bacon on both sides. Serve hot. Makes about 50.
Note: May use mint chocolate, butterscotch or peanut butter chips instead of semi-sweet chips.
Preheat oven to 400°. Brown ground beef and drain; add barbecue sauce, onions and brown sugar. Set aside.
Mix all ingredients and cook 6 to 8 hours in slow cooker on low. Cook rice or egg noodles. Serve with beef tips.
Mix sugar, eggs and oil; set aside. Mix flour and spices including soda. Mix with sugar, eggs and oil mixture. Beat on low speed about 2 minutes. Add vanilla, apples and nuts, stirring with spoon. Pour in Bundt pan. Bake in preheated oven at 350° for 1 hour. Remove cake from oven and immediately place in brown paper bag. Seal tightly until completely cooled.
Mix together the vanilla wafers, pineapple, cherries, pecans, milk and bourbon. Form into 3 rolls. Roll each in powdered sugar. Wrap each separately in heavy foil. Store in refrigerator 2 to 3 weeks before cutting for best taste. Slice thin.
Dissolve flour in small amount of warm water. Pour cream in bowl and stir in flour, then corn. Pour into baking dish. Put butter on top of corn. Bake at 350° for 35 minutes. Stir once after 15 minutes.
Put all ingredients, except butter and flour in crock-pot. Cover and cook on low 8 to 10 hours. One hour before serving, turn to high. Make a roux of the butter and flour. Stir until smooth. Pour into crock-pot and stir until thickened. Cook soup on high until thickened.
Cook in saucepan until it bubbles. Add 1 3/4 cup milk and cook until thick. Stir in 3 cups frozen corn. Beat 3 eggs until frothy and stir into corn mixture. Pour into a dish that has been sprayed with Pam. Sprinkle top lightly with cinnamon and sugar. Bake for 45 minutes at 350° until knife come out clean.
In saucepan over moderate heat, brown ground beef until crumbly. Stir in seasoning mix, tomato paste and water. Bring to boil; reduce heat and simmer 10 minutes. Stir occasionally. Cook macaroni in boiling salted water according to package directions until tender; drain. Stir in meat mixture, corn and 1 cup of cheese. Turn into buttered 2-quart casserole; sprinkle with remaining cheese. Bake uncovered in 350° oven for 45 minutes. Serves 8.
Brown ground beef in skillet and drain off fat. Add taco mix and water. Simmer, uncovered, until mixture is thickened, about 15 minutes. Lightly grease bottom of a 11 x 7-inch baking dish. Spread refried beans evenly on the bottom. Sprinkle with shredded lettuce, onions and chilies. Top with ground beef mixture.
Cook chicken and save broth. Remove chicken to cool in order to remove skin and chop. Add the rest of ingredients to broth. Simmer until done. Add chicken and uncooked spaghetti. Cook until spaghetti is done.
Mix all ingredients except crackers. Put into an 8 x 8 x 2-inch casserole dish. Top with crushed crackers that have been coated with melted butter. Bake in a 350° oven for 45 minutes.
Saute onions and celery in margarine. Add cheese until melted. Add saute mix to broccoli and soup. Stir well. Add uncooked rice and mix. After all mixed together, pour into an 11 x 13-inch ungreased pan. Cover with foil and bake at 350° for 30 minutes. Uncover and bake an additional 20 minutes.
Beat eggs until thick and lemon colored. Combine sugar and salt; add to eggs. Add vanilla, half and half, whipping cream and pudding. Mix well. Pour into freezer and add enough milk to fill freezer. Turn until hard.
Cook egg yolks, sugar, flour, cocoa and milk in double boiler until thick as desired. Remove from heat and add butter, vanilla and salt. When cool place in baked pie shell. Top with egg whites or whipped cream.
Mix all ingredients except chicken together and pour over the chicken. Marinate for at least 12 hours. Grill on the barbecue grill for 15 minutes a side, until skin is darkened. Serves 6 to 8.
Put gelatin in a cup; soften with 1/4 cup cold water. Add boiling water; stir until the gelatin is completely dissolved. Add the sugar substitute and extracts. Put in refrigerator until very firm. When the mixture is firm, put into a blender. Add 1 cup cold water; blend on high speed until frothy. Pour into sherbet glasses and serve. You may use any extract you wish.
Mix Italian dressing according to package instructions. Cut up cabbage. Sprinkle salt and pepper on cabbage. Dice green pepper and add to cabbage.	Add 1/2 cup of mayonnaise and 1/2 cup Italian dressing; mix all together.
Mix Jell-O with boiling water and when slightly thickened, add the cinnamon, celery, apples and nuts.
In a large saucepan, cook beef, onion and garlic until beef is brown and tender. Stir in soup, beans and water. Then add celery, Worcestershire sauce and oregano. Simmer 15 to 20 minutes. Serve over broken saltine crackers.
Mix together. Put in a tube or loaf pan. Bake at 350° for 45 minutes.
Mix shortening and sugar. Blend in flour. Work into a long cake pan. Bake 12 to 15 minutes on about 300°. Stir together remaining ingredients. Remove crust from oven. Pour mixture into crust and bake for 20 minutes at 300°.
Melt butter in pan. Remove from heat. Blend in flour, salt and mustard. Add milk. Heat, stirring constantly, until sauce thickens a little and is smooth. Add cheese. Heat until melted, stirring occasionally.
Cube or ball melons into large bowl. Add cherries if desired. Pour in liqueur and mix it all up. Cover and store in the refrigerator overnight. When the melon is eaten, I guarantee you'll be drinking the syrup with a spoon!
Wash and remove stems of mushrooms. Scrape out some of the meat making a hollowed out shell. Put all of the mushroom stems and meat in the Cuisinart, adding bread crumbs, Parmesan cheese and black olives. Add enough mayonnaise to make the mix stick together. Stuff each mushroom with a mounded teaspoonful of the mixture. Bake at 350° for 20 to 25 minutes. Drain on paper towels and serve hot or cold.
Combine chili and cream cheese in a medium saucepan over low heat until cheese melts. Stir occasionally. Stir in sauce and olives. Serve warm with assorted chips.
Combine vegetables. Sprinkle with salt and cover with cold water. Let stand 4 hours. Drain and rinse. Press out all excess liquid. Combine sugar, vinegar and seeds. Bring to a boil until sugar is dissolved. Add vegetables; simmer 10 minutes. Fill jars and seal.
Boil chicken breasts with celery, onion, salt and pepper until chicken is done. Remove from broth and chop into bite size bits. To the broth, add the Ro-Tel tomatoes and red beans with juice; bring to a boil. Return chicken to mixture and reheat again to boil. Serve this soup over steamed rice. Low-fat and low-cholesterol, but good!