HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix milk and oil; stir flour into it to make a fritter batter. Stir until smooth. Beat egg white stiff. Fold egg whites, salt and pepper into batter. Put drained oysters into batter. Have oil for frying deep and hot. Dip up a spoonful of batter, making sure it contains an oyster and drop into the hot fat. Fry several at a time but do not crowd them. Drain on paper towels and serve at once.
Blend all ingredients with 1/3 cup catsup. Place in ungreased shallow casserole dish. Cover top with 1/4 cup catsup and bread crumbs. Bake in 325° to 350° oven until browned.
Mix beans, sprouts, water chestnuts and soup. Pour into a baking dish and dot with margarine. Bake at 350° for 1 1/2 hours. Spread onion rings over top and bake an additional 10 minutes.
Brown meat, onion and macaroni until meat loses its color. Add tomato sauce, water and Worcestershire sauce. Cover and simmer about 45 minutes.
Put chicken in large stockpot. Place over medium heat. Toss in green onions, garlic, ginger, halved onion and white peppercorn. Pour 3 quarts cold water to cover chicken. Simmer gently for 1 hour, skimming off the foam on the surface periodically. Carefully remove from pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Great for noodle soup or egg drop soup.
In a medium bowl, sift together the flour, cocoa, baking powder and salt; set aside. In the bowl of an electric mixer, cream butter, vanilla and sugar; add eggs and milk. Mix until thoroughly blended. Add reserved flour mixture, scraping sides of the bowl. Divide the dough in half and shape into a flat disk. Wrap each disk in plastic wrap, then chill until firm.
Melt the chocolate in the top of a double boiler over barely simmering water. Cool to room temperature. Place the butter in a large bowl and beat with an electric mixer until fluffy, about 1 minute. Gradually beat in the sugar alternately with the eggs and vanilla. Beat in the cooled chocolate to make a frosting of good spreading consistency. Use at room temperature. The frosting will set if chilled.
Heat oven to 350°. Mix sugar, shortening, eggs and vanilla. Stir in remaining ingredients. Spread in well-greased 8 x 8 x 2-inch pan. Bake 25 to 30 minutes. Cool. Yields 4 dozen.
Empty can of asparagus into shallow baking dish. Cover with mushroom soup after the chopped pimentos have been mixed with the asparagus. Cover with Ritz crackers and sprinkle cheese over top. Bake at 350° until crackers are brown (about 20 minutes).
In nonstick pan, pour teriyaki sauce and add chicken breast. Rotate chicken as it cooks. After chicken is done, add pineapple rings to top on each breast and baste with teriyaki sauce, simmering 5 minutes more. Serve with rice. Serves 4 people.
Skin and wash chicken pieces. Fry quickly. Drain. Put in slow cooker on low. Mix 1 can cream of chicken soup with 1/2 cup of water. Pour over chicken. Cook on low 6 hours.
Cook macaroni according to package directions; drain and set aside. Brush large skillet with small amount of fat. Add ground beef and onion. Cook until browned. Add macaroni, a cup of water, chili powder, salt, sugar and beans. Cover; simmer for 15 minutes, stirring occasionally. Top with cheese; place over low heat until cheese melts. Yield: 5 to 6 servings.
Soak in brine solution (Morton Tender Quick) for 24 to 48 hours. Wash, then smoke on medium heat for 3 to 4 hours. Skin and dice into cubes. Serve on Ritz crackers and cream cheese spread.
Saute onion and green pepper in butter until tender. Drain and set aside. In large skillet, cook hamburger, stirring constantly, until browned. Drain well. Using large kettle, combine hamburger, onion and pepper. Add rest of ingredients and simmer 1 hour. (Best if made day ahead. Remove all solidified fat before reheating.) Quick cool in ice bath before refrigerating.
Spoon 1-2 tablespoons into flour tortillas. Roll up and place in large baking dish, open side down.
Mix all ingredients with beaters for 20 minutes. Take cheese cake pan and grease with butter. Place a thick coat of graham cracker crumbs and pour in mixture. Bake at 350° for 1 hour. Turn off oven and let stand 1 hour.
Mix first five ingredients together for the meatballs. Pour remaining onion soup mix in large kettle. Add the canned tomatoes and also fill each can with water. Add to tomatoes. Bring to a boil and drop in small meatballs. Let simmer for 30 minutes. Then add the vegetables and simmer another 20 minutes. (You can also add another package of dried onion soup mix if you like.)
In 2 1/2-quart saucepan, combine sugar, corn syrup, butter, cream of tartar and salt. Heat to boiling, stirring constantly, to hard boil stage (about 5 minutes). Remove from heat. Stir in baking soda quickly, but thoroughly.
Combine all ingredients except lettuce; add to bacon and heat just to boiling, stirring constantly. Tear lettuce into pieces; pour hot dressing over and toss lightly. Serves 4.
Brown ground meat, bell pepper, onion, garlic and cumin in a Dutch oven; drain off fat. Add soup, Ro-Tel and tomatoes. Season with salt and pepper to taste. Add cabbage; cover and simmer 45 minutes or until cabbage is done.
Mix and press onto bottom and sides of 9-inch pie plate, or press into bottom of square baking dish. Refrigerate.
Mix ingredients and form meatballs. Put in 9 x 13-inch pan.
Chop cucumbers and onions; put 1/2 cup of salt over them. Let stand 45 minutes until it makes a brine; drain. Mix all other ingredients; pour over cucumbers and onions. Cook over medium heat until it changes color. Pack into jars and seal. Makes around 12 quarts according to size of cucumbers and onions.
In a deep skillet heat oil; stir in rice, stirring occasionally until rice is golden (2 to 3 minutes). Stir in chicken broth and ginger root. Continue until mixture comes to full boil. Reduce heat to low. Cover; continue cooking until rice is tender and liquid is absorbed. Stir in all remaining ingredients except onion. Continue cooking until shrimp turns pink, stirring occasionally. Stir in onion and cook 2 to 3 minutes, then serve. Yields 5 to 6 servings.
Place carrots in buttered 4-cup casserole. Season with sugar, salt and pepper. Dot with butter or margarine. Cover. Bake in hot oven at 400° for 30 minutes or until tender. Makes 6 servings.
Preheat oven to 350°. Put bananas in bowl and mash with mixer. Mix in sugar. Let set 15 minutes. Add applesauce and eggs and beat well. Add the rest of the ingredients and mix well. Put in 9 x 5 loaf pan sprayed with nonstick spray and bake 45 minutes or until toothpick comes out clean. Let stand 10 minutes before removing from pan.
Beat together shortening, sugar, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Add chips last. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes at 350°.
Cook pasta according to package directions. Add Italian dressing and seasoning. Mix and add other ingredients according to taste. Toss well and chill.
Peel and slice cucumbers. Peel and slice onion and separate rings. Place onion rings in ice water for 20 minutes. Drain well. Mix sour cream with vinegar. Add sour cream mixture to the cucumbers and onions about 30 minutes before serving. Salt to taste. Refrigerate.
Pastry: Roll half very thin and use it to line a 2-inch deep baking pan. Roll other half thin and cut into 2-inch strips. Bake half the strips in a preheated 375° oven until lightly browned.
Mix all together. Heat oven to 350°. Drop by level tablespoon about 2-inches apart onto ungreased cookie sheet. Bake about 10 minutes. Remove and cool. Frost with maple frosting.
In an ungreased 9 x 13-inch pan, break bacon strips into smaller pieces and cover bottom. In a large bowl, put soup and milk and stir with a whisk until smooth. Stir in rice and seasoning. Add chicken and mix well. Pour over bacon and smooth out. Cover with foil and bake at 350° for 1 to 1 1/2 hours. Serves 6 to 8.
Cook hamburger in small amount of water, stirring to break into very small pieces. Pour into a colander and wash with hot water to get the fat out. Return to rinsed pan. Add onion, green pepper, ketchup and beans. Cover and simmer until green pepper and onion are cooked. Add brown sugar and red and black pepper to taste. Cook for 10 minutes or so more.
Mix all ingredients as listed, place in air tight container, place in refrigerator over night. To use roll out or pinch off as much as needed. Use all at once or a little at a time. Will keep up to two weeks in refrigerator. Bake at 400 until brown (about 10 minutes).
In double boiler, melt chocolate and wax. Turn down to simmer. Mix first 5 ingredients together and roll into firm little balls. Dip into chocolate and place on wax paper.
Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp. Remove and drain. Pour off excess fat, reserving 3 tablespoons drippings. Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes. Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree. Add remaining ingredients except shrimp and cook over moderate heat 10 minutes, stirring occasionally. Add shrimp and crumbled bacon. Cook 5 to 10 minutes longer until shrimp are tender. Serve over hot cooked rice. Makes 4 servings.
Place chicken in baking dish, cheese slices on top. Pour soup and vermouth over chicken and cheese. Sprinkle stuffing over top and drizzle with melted butter. Bake 1 hour in 350° oven.
Chicken may be skinned, if preferred. Place chicken snugly in baking dish, skin side down. Mix honey, mustard, curry and soy sauce. Pour over chicken and refrigerate for 6 hours or overnight, covered. Turn chicken skin side up. Cover with foil and bake 1 hour at 350°. Baste well with sauce and continue baking, uncovered, for 15 minutes. Spoon sauce over chicken and serve. Serves 4.
Emma Dawkins, wife of P. W., the Agricultural Teacher, teamed with him to teach the girl students and their mothers how to cook and preserve the vegetables from the farm.
Combine crushed pretzels, butter and 3 tablespoons sugar. Press onto bottom of 9 x 13-inch casserole dish. Bake at 350° for 10 minutes.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Bake at 350° for 25 minutes. Glaze with powdered sugar and milk icing while still hot.
Saute celery and onion in margarine. Add soup, milk, Cheese Whiz, then broccoli, rice, salt and pepper. Pour into 9 x 13-inch casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 375°. Brown meat; drain. Stir in tomato sauce and seasoning mix. Simmer 5 minutes. Unroll dough, press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes or until golden brown. Cover crust with meat mixture, top with cheese spread. Continue baking until cheese begins to melt. Top with remaining ingredients. Serve with sour cream, if desired. Makes 4 to 6 servings. Preperation time 15 minutes. Baking time 15 minutes.
In a 4-quart pot, heat the oil over the medium-high heat and stir-fry the onion and garlic until golden. Pour in the rice and stir for 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt.
Brown fatback first and then bacon. Add onion and brown. Add ketchup and enough water to get thickness desired. Add tomato paste. Add teaspoon of black pepper. Add 1/2 teaspoon hot sauce. Bring to a boil. Add 1 tablespoon salt. Add fish, cut in small pieces. Cook about 15 minutes.
Stir all ingredients together and pour onto a large cookie sheet. Bake 20 minutes at 350°
Partially freeze meat and then slice into 1/8-inch wide and 4-inch long strips. Combine other ingredients. Mix with beef strips in glass bowl. Cover and refrigerate 8 hours. Lay in single layers on a broiler pan. Bake at 140° to 150° for 12 to 14 hours. Blot with paper towel.
Combine first 4 ingredients and stir until sugar is dissolved. Cook without stirring to very firm ball stage. Remove from heat; add flavoring. Pour into well greased shallow pan. When cool enough to handle, pull until white and firm. Roll into rope and cut with scissors or knife.
In large saucepan, over medium-high heat, cook carrots, onions and garlic in margarine until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is tender. In blender or food processor container, puree soup, in batches, until smooth. Return to saucepan; heat through. Serve hot or chilled with crackers. Makes 8 servings.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Cream the butter and shortening together until light and fluffy. Add vanilla and gradually cream in sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients together and add to creamed mixture alternately with buttermilk. Pour batter into pan and bake for 1 1/2 hours.
For the dough, mix the first five ingredients together and let rise until doubled in size. Makes enough for 2 pizzas.
Mix together cream cheese, mayonnaise and pecans first. Add chicken, celery, salt and pepper. Stir all together well.
Grease a 13 x 9-inch pan and dust with flour. Put everything in a large bowl and mix well. Bake at 350° for 30 minutes. May be glazed if you like.
Dice 6 slices of bacon; brown and remove from pan. Brown beef; cut in 4-inch strips. Put aside. Flame 2 tablespoons brandy. Saute garlic cloves, mushrooms and white onions.
Mix everything well. Press onto large sheet pan. Bake at 350° until lightly browned around edges, 10 to 12 minutes. May be rolled and cut, or use cookie molds. A great cookie if rolled thin and cut for a children's cookie decorating party. Taste great.
Grease and flour 2 full size loaf pans. In a large mixer bowl sift flour, salt, soda and spices. Stir in pudding mix. Make a well in center and add beaten eggs, sugar, oil, pumpkin and vanilla. Beat on medium until well blended. Stir in nuts. Do not overbeat. Fill the pans. Bake at 350° for 50 to 60 minutes. Will make 6 small loaves if you wish.
Saute chicken livers in margarine. Set aside to cool. Put other 6 ingredients in blender to blend. Put livers and juices through fine grinder. Mix all ingredients together and refrigerate. Stuff pieces of celery ribs or serve with crackers.
Add milk to rest of ingredients. Bake 30 minutes at 350°. Cover for the first 20 minutes.
Combine 2 cups sugar and milk in saucepan and cook slowly. Put 1 cup sugar in heavy iron skillet and put over low heat. Begin stirring with wooden spoon and keep sugar moving so it won't scorch. Takes about 30 minutes to melt sugar. At not time, let smoke so it will darken. It should be about the color of light brown syrup. Begin pouring in pan of milk and sugar; keep very low heat. Stir constantly.
Combine ingredients, adding only enough water to hold ingredients together to form a dough that can be rolled and cut. Roll 1/4 inch thick. Cut into small dog bone shapes. Bake at 350° for 20 minutes.
Add 1 cup hot water and 1/2 cup cold water to each of the lime, orange and cherry gelatins in separate 8-inch square pans. Chill overnight. Cut into 1/2-inch cubes.
Heat oven to 350°. Arrange potatoes in layers in greased 1 1/2-quart baking dish. Sprinkle each layer with onion, salt and pepper. Dot with margarine or butter. Pour hot milk over top. Bake, uncovered, for about 1 1/2 hours until tender.
Prepare pastry for two-crust pie. In saucepan mix sugar, flour, salt, cranberries and water. Heat to boiling, stirring constantly; boil and stir 5 minutes or until cranberries pop. Remove from heat; stir in extract. Pour into pastry-lined pie pan. Cover with top crust; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 10 minutes of baking. Bake at 425° until golden brown.
Preheat oven to 350°. Roll dough into 1/2 to 1-inch balls. Put on cookie sheet. Flatten slightly and put almond on top and bake at 250° for 10 minutes or according to your oven.
Beat egg whites in small bowl. In a large bowl, mix 2/3 cup cocoa and cornstarch. Put 3/4 cup milk into cocoa mixture. In a large heavy saucepan, bring to boil on high heat, whisking constantly. Remove pan from heat. Mix cocoa mixture into hot milk mixture. Boil on medium-high heat. Boil 2 minutes. Remove pan from heat. Whisk 1 cup hot cocoa mixture into egg whites. Pour mixture into pan. Cook on medium-low heat 2 minutes. Do not boil. Remove pan from heat. Add vanilla. Blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill 1 hour. Garnish with cocoa.
Cut squash in half; remove seeds. Place cut side down in a shallow pan; add 1/2-inch water to pan. Bake at 350° for 40 to 50 minutes. Discard water; turn squash cut side up. Sprinkle with salt and pepper. Combine honey, butter, Worcestershire sauce and raisins. Spoon into squash. Bake an additional 15 minutes.
Cream shortening, sugar and eggs. Add orange juice, orange peel and vanilla. Mix well. Add dry ingredients, then add the oatmeal. Stir. If desired, add; cinnamon, dates, raisins or nut meats. These are moist and flavorful. A very old recipe. Bake at 375° for 12-15 minutes.
Cook macaroni; drain. In a buttered casserole, make 2 to 3 layers of macaroni, corned beef, onion and cheese. Mix soup and milk together. Pour over layers. Scatter buttered crumbs on top. Bake at 350° until lightly browned and bubbly.
Drain pineapple; reserve 1 cup juice. Combine remaining fruit and nuts in large bowl. Toss gently. Mix pineapple juice and pudding. Beat on high for one minute. Pour pudding mix over fruit and pecans; toss gently.
Cream margarine and sugar until fluffy. Combine flour, baking powder and salt. Beat into margarine mixture alternating with milk. Stir in almond. Mix 1 teaspoon almond in pie mix. Spoon into bottom of ungreased 10-inch heavy skillet. Carefully spread cake batter over pie filling. Bake at 350° for 55 to 60 minutes or when cake springs back. Let stand 5 minutes. Turn out on plate.
Thaw potatoes. Put everything but corn flakes together in 9 x 13-inch pan. Top with corn flakes. Bake at 350° for 45 minutes.
Mix as listed, except for chocolate chips and the powdered sugar and shaved chocolate mixture. Add chocolate chips last. Bake in tube pan or Bundt pan at 350° for approximately 50 minutes. Cool in pan for 10 minutes. After removing from pan, sprinkle with 1/4 cup shaved German chocolate and 1/4 cup powdered sugar that has been mixed together.
First, prepare tomatoes. Scald, peel and chop about 2 1/4 pounds fully ripe tomatoes. Bring to a boil and simmer 10 minutes. Measure 3 cups into a large saucepan. Add lemon rind, lemon juice and cut up lemon pieces. To the measured fruit in the saucepan, add the sugar. Mix well. Place over high heat; bring to a full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; at once stir in Certo fruit pectin. Skim off foam with metal spoon, then stir and skim for 5 minutes to cool slightly to prevent floating fruit. Ladle into glasses. Cover at once with 1/8-inch hot paraffin.
Mix sour cream, mayo, beef broth and vinegar together. In a medium bowl mix all other ingredients and pour mixture over vegetables. Mix well and chill until serving time.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick, stirring constantly. Stir	in butter and cool mixture to room temperature. Stir in sour cream	and pour filling into pie shell. Cover with Cool Whip. Store in refrigerator.
Preheat oven to 350°. Grease 8 x 8-inch cake pan with the butter. In a large bowl, beat the next 6 ingredients together. Stir in the Bac*Os, cheese and scallions. Pour in pan. Bake, uncovered, 35 minutes or until center is set and puffy. Serves 6.
Mix mashed bananas, oil, egg and sweetener. Add dry ingredients. Last, stir in nuts and raisins. Bake in 350° oven for 35 or 40 minutes.
Boil all but cukes for 3 minutes. Put cukes in jars; pour hot mixture over bottled cukes and seal as for regular dills. Add extra garlic and fresh hot pepper per jar for extra dip, if desired. Process in hot water bath for 20 minutes. Makes about 6 pints.
Mix cheese with sausage. Combine remaining ingredients; mix well. Add to sausage and cheese. Pour into pie shell. Bake 40 to 45 minutes at 375°. Cool 10 minutes.
Make roux of oil and flour, stirring constantly, until dark brown. Add shrimp to roux and cook for a few minutes. Set aside. Smother okra and onions in oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water and salt and pepper. Combine shrimp roux mixture with okra and simmer for about 30 minutes. Add oysters, crabmeat and whole crabs; simmer until crabs are cooked. Add parsley and green onions; simmer another 15 to 20 minutes. Serve over rice and let each person add fresh file to their taste.
Cut wonton wrappers in circles small enough to fit mini muffin tins. Bake wrappers for 10 minutes in 350° oven. Heat all remaining ingredients together in saucepan. Spoon sauce into baked wrappers. Makes 3 dozen.
Mix together and press into a greased pan (I use a 9 x 13-inch). Bake at 350° for about 30 minutes (until brown). Let cool.
Combine dry ingredients and stir thoroughly. Add all remaining ingredients and mix. Spray skillet with butter flavor nonstick cooking spray and warm over medium heat. Drop medium-size spoonfuls of batter into skillet. Brown on one side, burn and brown on the other side. Repeat for remaining batter.
Preheat oven to 375°. In small saucepan, heat margarine until bubbly and hot; add onion and saute briefly (do not brown). Add flour and stir quickly to thoroughly combine; remove from heat and gradually stir in milk, stirring until thoroughly blended. Return to heat and cook, stirring occasionally, until sauce is thick and creamy, about 2 minutes. Remove from heat and stir in salt and pepper.
Mix sugar, egg yolks, flour and cocoa; add milk. Cook on medium heat until thick. Add margarine and vanilla; mix well. Pour into 2 unbaked 9-inch pie crusts. Beat egg whites until stiff; add 1 tablespoon vanilla and 1/2 cup sugar. Pour on top of pie. Brown in oven at 250°. Let set in oven until pie won't run.
Cream sugars, oleo and vanilla. Mix dry ingredients. Add all together. Beat eggs and work in. Drop by spoonfuls onto cookie sheet by tablespoon. Bake 10 to 15 minutes until lightly brown at 350°.
Sift flour and baking powder with salt. Mix in shortening. Mix with cold water to biscuit-like dough. Roll thin and cut in 1 x 2-inch strips. Drop in boiling chicken broth, cover and cook for 15 minutes or until tender.
Combine flour, sugar, salt and soda to yeast. Heat buttermilk, water and margarine to 120°. Add dry ingredients and beat 2 minutes. Stir in 1/2 cup flour. Beat 2 minutes. Stir in more flour to make soft dough. On floured board, knead 8 to 10 minutes. Place in greased bowl. Cover and let rise until double in size. Punch down. On floured board roll into 2 circles. Brush with margarine. Cut each into 12 triangles. Roll up each. Seal. Put on greased baking sheet and curve. Let rise 1 hour. Bake in 350° oven.
Fill large pot 1/2 to 2/3 full with water. Add chicken broth and chicken. Bring to a boil. Mix together Bisquick and milk. Stir (mixture may be a little lumpy). Drop mixture by spoonful into boiling water. Reduce heat to medium and continue boiling, uncovered, for 10 minutes and then cover and cook 10 more minutes.
Brown hamburger and sausage (add salt and pepper). Drain off grease. In casserole dish, mix together meat, soups and cooked shellroni. Cover completely with grated cheese. Heat in hot oven until cheese melts. Goes good with Texas toast. Serves 6 people or 2 firemen.
Mix all ingredients and pour into greased hot cast-iron skillet. Bake at 400° for 20 to 30 minutes or until toothpick in center comes out clean.
Put baby in battery operated swing. Turn on swing. Put vacuum cleaner very near baby. Turn on vacuum. If no positive results, place baby in padded laundry basket. Place laundry basket on top of dryer while clothes are drying, being careful to watch baby at all times to prevent basket from being vibrated off dryer.