HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, corn syrup and margarine in double boiler. Bring to boil. Beat eggs thoroughly. Gradually add boiling mixture to eggs, stir in pecans, salt and vanilla. Pour in pie shell and bake for 35 to 40 minutes at 375°.
Grease and flour bundt cake pan. Combine all ingredients except chocolate chips. Beat until well blended, approximately 4 minutes. Stir in chocolate chips. Bake 350° for 50 to 60 minutes. Cool 10 minutes. Remove from pan.
Saute garlic in oil in a large, heavy skillet over medium heat for 1 minute; do not burn. Add chili pepper and shrimp; cook 4 minutes, stirring constantly. Add lime juice and cook just until the shrimp are done. Serve with rice or pasta. Serves 8.
Boil noodles while browning ground beef. Drain both. Chop onion and bell pepper into small pieces. In skillet, mix together tomato sauce and spices, increasing or decreasing spices according to taste. Add chopped onion, bell pepper and ground beef. Simmer for about 3 minutes. Shred Mozzarella cheese.
Mix the ingredients together and pour into 2 unbaked pie shells. Bake 45 minutes at 350°.
Mix all ingredients together and pour into greased pan. Bake at 325° for 1 hour and then sprinkle with cheese.
Bring sugar, cream and Karo syrup to a boil. Cook for about 7 to 10 minutes. Add vanilla. Store in refrigerator and heat as needed. Good on waffles, pancakes, pound cake, ice cream, etc. Keeps several weeks.
Pour water into a saucepan, add butter and bring to a boil. Reduce heat; add flour (all at once), stirring rapidly. Cook and stir until mixture thickens and leaves sides of the pan, about one minute. Remove from heat. Add eggs, one at a time, beating thoroughly after each addition. Beat until mixture looks satiny and breaks off when spoon is raised.
Cook chopped onion in fat until golden brown. Add hamburger meat, salt and pepper. Cook until all meat is done. Add Worcestershire sauce, catsup, mustard, celery (if desired), tomato soup, chili powder and Italian seasoning. Cover. Simmer for 30 minutes. Serve on rice or toasted buns. Good for buffets.
Cook chicken until tender. Reserve 1 cup of chicken broth. Cut meat in chunks and place in 14 x 8-inch casserole dish. Cover with cooked broccoli. Mix soup, reserved broth, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle with dressing mix. Pour melted butter on top. Bake at 350° for 20 minutes. (Yum Yum.)
Place shrimp in baking dishes in single layer. Combine remaining ingredients and spread over shrimp. Bake for 25 minutes at 350°. Serves 18 to 20.
Place spareribs in 4 to 6-quart Dutch oven. Add enough salted water to cover; bring to a boil, reduce heat and simmer, covered, for 1 hour or until ribs are tender. Drain. Place in a 13 x 9-inch pan. Heat oven to 300°.
Let imitation crab thaw out if frozen. Chop into bite-size pieces. Drain can of crab and add to chopped crab. Mix into crab the celery and fat-free mayonnaise and salt and pepper. Serve with saltines.
Mix first 5 ingredients; spread to edge of muffin half. Top with cheese slices. Broil as far from heat as possible until cheese melts and pizza is bubbly hot. Makes 4 to 6 servings.
Slice eggs in halves lengthwise; carefully remove yolks. Mash yolks. Add ingredients, except paprika. Spoon or pipe into egg whites. Sprinkle with paprika. Yields 12 servings.
Melt 1 stick butter; add grated cheese, soup, sour cream, onion, salt and pepper. Mix in hash brown potatoes. Put in buttered 9 x 13-inch baking dish. Mix together corn flakes and 1/2 stick margarine. Put on top of casserole. Bake 1 hour at 350°.
*Start with 1 2/3 cups oats; grind in blender or food processor.
Drain juice from apricots and add water to make 1 cup liquid. Heat to boiling; add gelatin and stir until dissolved. Add orange juice, lemon juice and salt. Blend in cream cheese until smooth. Chill until partially congealed. Beat gelatin mixture until fluffy. Fold in fruits, mayonnaise and almonds. Chill until firm. Garnish with sugared grapes. Makes 9 servings.
Blend flour, butter and brown sugar; add nuts. Put mixture on cookie sheet. Bake 15 minutes at 375° or until lightly browned, stirring frequently. Place crumbs on bottom of an 8 x 12-inch Pyrex dish, reserving a few for top.
Slice 1 package of the cookie dough and line the bottom of a 9 x 14-inch baking pan. Beat eggs, sugar and vanilla extract; add cream cheese and mix well. Pour over cookies in pan. Slice other roll of cookie dough, place on top of cream cheese mixture. Bake in a 350° oven for 35 minutes. Cool and slice.
Place all ingredients in crock-pot except zucchini. Stir to mix thoroughly. Cover and cook on low 10 to 16 hours (high 4 to 6 hours). During last hour, add zucchini. Turn crock-pot to high and cook 1 hour. Ladle into bowls and sprinkle with Parmesan cheese.
Wash and pat dry chicken. Place in large, flat dish. Pour buttermilk over chicken; cover and allow to soak at least 1 hour or overnight in the refrigerator. Combine coating ingredients in double strength paper bag. Shake chicken pieces one at a time. Lay coated pieces on wax paper for 15 minutes to allow coating to dry. Pour oil to 1/2 inch depth in electric skillet. Heat to 350° to 360°. Fry about 3 minutes on each side. Reduce heat to 320°. Cook chicken, turning occasionally, for 25 to 35 minutes or until juices are clear and chicken is tender.
Mix together. Save 1/4 cup to sprinkle on top. Line a large cake pan (9 x 13-inch).
Mix together. Can be made ahead of time, however, do not add ginger ale and sherbet until right before serving. Ice mold optional. Yield: 164 ounces (42 servings).
Beat all ingredients in blender until light and fluffy. Spread on split French loaves. Broil until spread is bubbly and brown.
Mix all ingredients together; will harden when chilled. I serve on rye rounds or crackers.
Mix all dry ingredients, then add nuts, dates, coconut and well beaten eggs. Add vanilla. Spread the mixture about 1/2-inch thick in a buttered pan. Bake in a 350° oven for 10 to 15 minutes. Remove pan from oven. Cut in strips while still warm and roll in granulated sugar or roll in balls, then in sugar.
Slice boneless chicken breasts (uncooked) into chunks. Roll generously in seasoned bread crumbs. Brown lightly in oil or margarine. Do this quickly so as not to cook chicken. Drain on paper towels.
Brown hamburger meat and season to taste. Place in mixing bowl and add spaghetti sauce and cheese as well as cottage cheese. Add 8 ounces of water to mixture.
Soak okra in ice water for 1 hour. Use the remaining ingredients per pint jar. Put in jar. Pack in okra and fill jar with approximately 1 cup boiling vinegar. Seal jar with a lid and ring. Let season at least 3 weeks. Refrigerate before serving.
Roll out on floured cutting area about 1/4-inch thick. Bake 25 to 30 minutes in 300° oven. Ice and decorate.
Combine sugar, water, Jell-O and cornstarch. Cook, stirring constantly, until thickened. Cool. Slice peaches into pie shell. Pour cooled mixture over peaches. Refrigerate. Add Cool Whip to serve.
Combine first 5 ingredients in a large bowl. Stir in mayonnaise and hot pepper sauce. Mix well. Cover and refrigerate at least 1 hour before serving. Yields 10 servings. Contains 217 calories. Diabetic Exchange: 2 breads and 1 1/2 fat.
Saute flour and oil until brown. Add onion, garlic, celery, parsley and green onion. Cover and simmer over low heat for 5 minutes. Add 3/4 cup water, salt and pepper and Tabasco. Simmer for 1 hour. Stir in shrimp and cook covered for 5 minutes. Serve over hot creamy rice. Serves 4.
Cut potatoes into chunks. Fry bacon and remove from skillet. Saute diced onion in bacon fat. Blend in flour, salt, pepper, celery seed and sugar. Cook over low heat, stir until smooth. Remove from heat and stir in water and vinegar. Pour over warm potatoes.
Mix together. Bake in 2 greased and floured 9-inch pans at 350° for 40 minutes.
Mix ingredients. Drop by tablespoon. Fry in oil until brown on both sides and cooked through middle.
Chill all ingredients as cold as possible and blend until smooth. Makes 2 (12-ounce) servings.
Saute the onions in heated oil until golden. Add the spinach which has been thoroughly washed and drained. Add a little water and bring to a boil. Sprinkle the parsley and dill and add the washed rice. Stir. Season to taste and allow to simmer for about 15 minutes or until tender. Can be served with meat, fish or poultry or alone with cheese.
Wash muscadines. Separate hulls and pulp. Cut hulls in half or grind in a food chopper. Add a small amount water to hulls and cook over low heat 20 to 25 minutes or until tender. Heat hulls and pulp. Add remaining ingredients; bring to a boil and simmer until mixture is thick. Pack in sterilized jars and seal. Yield: About 13 pints. Very good with meat or used as jelly.
In saucepan, brown the meat with the onion. Add in the syrup, tomato sauce, vinegar, mustard, Worcestershire sauce, salt, pepper and oregano. Cook noodles as package directs. Add almonds to sauce mixture. In 2-quart baking dish, arrange in alternate layers the noodles, the meat and the grated cheese. Bake at 350° for 1/2 hour or until bubbly. Serves 6 to 8.
Empty cake mix into large bowl. Add eggs, hot water and Crisco oil. Mix well with fork or wire whisk until smooth and thick (about 200 strokes). Pour half of batter into a microwave safe cake pan. If a small pan is used, do not pour more than half full. Microwave on High 6 to 7 minutes, longer for low wattage ovens. Cake is done when it pulls away from sides of dish and top is dry. If not done, continue baking at 30 seconds intervals. Bake only 1 layer at a time. De-pan immediately. Cool 5 to 15 minutes and frost (small wet spots on top of cake will finish cooking during cooling time). Cover tightly.
Rinse beans. In a 4-quart Dutch oven, combine beans and water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover. Let stand 1 hour (or soak beans in the water overnight in a covered pan). Do not drain!
Beat butter and peanut butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs and vanilla mixing well.
Combine salad oil, lemon juice, vinegar, sugar, basil, 3/4 teaspoon salt and pepper. Add the apples and coat well with the dressing. Thinly slice the onion lengthwise and distribute over apples. Arrange layer of green pepper and a layer of zucchini over top. Thoroughly, but gently, mix all ingredients together. Cover and chill. When ready to serve, mix salad again. Serves about 6.
Sprinkle nuts in bottom of a greased 9 X 12 baking dish. Pour pudding over the nuts. Sprinkle with cinnamon. Place rolls on top of this. Mix margarine & sugar and pour over top of rolls. Place in cold oven overnight. Bake next morning at 350 for 20 - 25 minutes. Turn out of pan upside down.
Mix flour, cheese and seasonings together in pie tin. Dip potato strips in margarine; coat with flour mixture and arrange on cookie sheet containing 5 tablespoons of melted margarine. Cook for 20 minutes. Turn potatoes and cook for another 20 minutes.
Bring rice, water and salt to boil. Cover and cook until done. While rice is steaming, mix 2 eggs, sugar and vanilla. Also cornstarch and evaporated milk. When rice is done, add 1 quart milk to rice. Bring to boil again, stirring constantly as it tends to scorch. When it has come to boil, add second mixture. Pour into casserole and sprinkle with cinnamon.
Mix stuffing according to directions. Then add soups, eggs and chicken. Put in greased 13 x 9 pan. Combine corn flakes and butter and spread out on top. Bake at 350° for 1 hour.
Cream shortening and sugar with electric mixer. Add eggs and vanilla. Sift dry ingredients together and add with sour milk; add zucchini. Spread in 9 x 13-inch pan.
Mix ingredients together and then ladle some on a hot waffle iron. You can not store this batter, so make only as much as you will use at one time or cook extra waffles and freeze for later use. You can use this same recipe to make yummy pancakes too.
Spread chicken salad on bread. Top each with 2 tomato slices and slices of cheese. Broil 1 to 2 minutes. Garnish with green peppers.
In a small bowl mix at low speed the powdered sugar, butter, Crisco and milk. Beat in vanilla and almond extract at medium speed. Beat until light and fluffy. If desired, add food coloring.
Coat the cubed meat in the flour which has been mixed with salt, pepper and beef bouillon; set aside. In a large pot, heat 1/4 cup of olive oil and saute the onion and garlic until tender, about 5 minutes. Remove onion from the pot; add the remaining oil, heat and add the floured meat, browning it well on all sides. Return the onion-garlic mixture along with the beer, the three sauces and herbs. Mix well; bring mixture to a boil. Reduce heat, cover and simmer for 1 1/2 hours.
Grind peppers and combine with pectin, sugar, vinegar and lemon juice. Boil for 10 minutes, stirring constantly. Strain into another pan and boil for one minute. Add food coloring if you desire. Remove from heat and put in jars; seal. Delicious with cream cheese and crackers.
Heat together enchilada sauce with tomato sauce. Layer as follows in 9 x 13-inch pan.
Roll vanilla wafers until crushed fine. Mix wafer crumbs with all other ingredients. Mix well. Use small amount more of condensed milk, if needed. Roll into two long rolls. Wrap and chill. Cut into small slices to serve.
Core and boil tomatoes. Strain to make juice enough for 1 gallon; set aside. Cook all vegetables together; add enough water to cover. Cook until vegetables begin to change color; drain. Fill each jar about 3/4 full. Finish filling each jar with tomato juice. Add salt. Put filled jars in pressure canner; bring canner to 10 pounds pressure. Allow to cook for 25 minutes. Makes 14 quarts.
In double boiler, or microwave, melt 1 cup (6 ounces) chocolate chips with butter. Add remaining ingredients. Line cookie sheets with foil or waxed paper. Roll mixture into balls the size of walnuts. Place on cookie sheet. Chill until firm. Melt remaining 1 cup chocolate chips and use to dip and coat each completely. Put back on waxed paper to set by chilling in refrigerator. Can decorate with white chocolate by melting and drizzling over each individual truffle.
Combine all ingredients thoroughly. Mix with preferred carbonated drink (Ginger Ale is best choice). Makes 3 gallons. Use for holiday punch and top with frozen jello mold ring of fruit afloat in punch.
Dissolve gelatin in boiling water. Add Mountain Dew and juice drained from pineapple. Chill until it begins to thicken. Cook pudding according to package instructions. Cool. Mix gelatin, lemon pudding and whipped cream, beating together. Add drained pineapple and marshmallows. Pour into large bowl and chill.
Mix all ingredients in a bowl. Blend well. Put mix in a glass pie plate or pan. Bake at 350° for 20 minutes. Sprinkle a few almonds on top. Serve with crackers or bagel chips.
Mix eggs with milk. Combine all ingredients and bake in 325° oven for 1 hour.
Saute beef, onion, pepper and mushrooms until meat browns. Add garlic salt and herb pepper. Add mushroom soup and bouillon cube. Simmer 1 hour. Cook noodles and drain. Add sour cream and sherry to beef mixture. Combine noodles and beef mixture. May be placed in a casserole at 200° to keep warm.
Bring to a boil and simmer about 20 minutes. Place in hot, scalded jars.
Combine washed spinach leaves and strawberries in a large salad bowl. Blend remaining ingredients until thick. Pour dressing over salad before serving and toss well. Very good.
Place berries in baked and cooled pie crust. Combine cornstarch, sugar, salt, syrup and water in pan. Bring to a boil, stirring constantly. Remove from heat; stir in jello and a few drops of red food coloring (optional). Pour into pie shell and chill.
Mix ingredients thoroughly. Roll into balls and place on a non-greased cookie sheet. Bake at 350° for 10 to 15 minutes or until brown.
Cook broccoli as directed and drain. Spread half of broccoli in bottom of 1 1/2-quart casserole dish. Spread half of soup over broccoli. Repeat remaining broccoli and cheese as before. Top with bread crumbs and 2 or 3 pats of butter. Bake at 400° until hot and bubbly.
Dissolve gelatin in 4 tablespoons water; add 1 cup boiling water, lemon juice, pineapple and sugar. Let set in freezer 15 minutes. Break cake in small pieces. Put half of cake in bottom of large dish. Whip 2 envelopes of Dream Whip, fold in gelatin mixture, pour over cake pieces. Put other half of cake over this. Press down lightly. Whip 2 envelopes Dream Whip and spread on top of cake. Sprinkle coconut on top of this. Garnish with nuts and cherries.
Melt peanut butter and margarine over hot water. Add all other ingredients and mix well. Bake 20 to 30 minutes at 350°.
Mix thoroughly; spread mixture on slices of small rounds of rye bread. Trim each with pimento-stuffed green olives, sliced. Makes about 36 open faced tea sandwiches.
Mix well the eggs, milk, butter and vanilla; set aside. Mix sugar and flour. Add to egg mixture, then add coconut. Grease 2 (8-inch) pie pans; divide filling between them. Bake at 350° for 30 to 40 minutes or until golden brown.
Mix together well. Roll out using a little flour to keep from sticking. Melt butter in pan. After putting biscuits in pan, pour more melted butter over the top. Bake at 400° for 18 minutes.
Cream Crisco and sugar. Add eggs (one at a time). Add buttermilk (alternate) with flour and remaining ingredients. Flour and grease 1 loaf pan well. Bake at 350° for 1 hour and 10 minutes. Cool cake 5 minutes, then glaze.
Heat oven at 350°. Mix all ingredients in blender except coconut. This makes a large pie (8-inches or a little more). Let set for 5 minutes. Sprinkle coconut on top. Bake 40 minutes or until knife comes out clean.
Fry hamburg with onion. Add all other ingredients except oil. Simmer 1/2 hour. Add oil, if desired. Cool some, then put in blender until right consistency.
Boil Karo syrup and pecans until a thread forms. Remove from fire, add the soda and beat until soda is mixed. Add pecans and spread on a buttered tin. Break up when cooled.
Combine sugar, coconut and condensed milk in large bowl. Mix until thoroughly blended. Refrigerate covered for about 2 to 3 hours or until firm enough to shape into balls. Line a large baking sheet with wax paper. Roll the coconut mixture into balls about 1 inch in diameter. This will make about 3 1/2 dozen bonbons. Refrigerate until firm. Melt coating and dip bonbons into mixture, coating well. Place on wax paper until set. Decorate as desired.
Chop the eggplant, green pepper, onion, celery and garlic and saute in oil. Cook until soft and then add the tomato paste, stuffed olives, wine vinegar, oregano, salt and pepper. Cook 15 to 20 minutes. Mix well and serve hot or cold with any kind of chips or crackers you desire. Serves 10.
Cream Crisco and sugar; add eggs. Add flour, milk and flavoring. This cake can be baked as a layer cake or sheet cake. Bake at 325° for 35 minutes.
Mix all together. Pour into pastry shell and bake at 325° for 35 minutes.
Butter casserole dish. Place one half of potatoes in casserole dish. Dot each layer with margarine. Sprinkle each layer with salt. Combine soup, milk, ham, onion, pepper. Pour one half mixture over potatoes. Add other half of potatoes. Add rest of ingredients. Cover. Bake 350° for 45 minutes. Uncover and bake 30 minutes longer or until potatoes are tender and slightly brown.
Cream butter, add sugar; add eggs one at a time and beat well. Stir in cream and add flour. Stir in vanilla. Pour into well greased floured tube or bundt pan. Bake 1 1/2 hours at 325°.
Sift cornmeal, salt and soda together. Add milk and stir in cracklings. Form into oblong cakes and place on greased baking sheet. Bake at 450° for 30 minutes. Yield: 3 to 4 servings.
Peel, slice and boil eggplant until tender. Season with salt and pepper. Add other ingredients. Pour into buttered baking dish about 1 1/2-inches deep. Bake at 350° for 20 to 30 minutes.
Mix all ingredients thoroughly. Put into 13 x 9 dish. Bake at 350° for 30 minutes. Let cool before serving.
Grease a 13 x 9-inch pan. Sprinkle nuts and coconut in bottom of pan; set aside. Mix cake according to package directions; pour over nuts and coconut. Cream the cream cheese, sugar and butter. Drop by spoonfuls over cake. Do not let cheese mixture touch side of pan; it will burn! Preheat oven to 350° and bake for 50 minutes.
Start with vanilla wafers in bowl. Spread thin slices of bananas over and repeat until all are used, ending with wafers.
Saute onions, celery and garlic in butter. Add flour to sauteed vegetables and cook for 5 minutes. Add water and seasonings. Add chicken broth, artichokes and liquid; heat for 10 minutes. Add oysters and liquid and heat for 10 to 15 minutes. Serve when oysters are plump.
Combine dressings and soy sauce well. Place meat in sauce; cover well and refrigerate overnight. Place meat on broiler pan and cook to desired doneness. Slice into thin pieces and serve. Goes well with rice.
Peel and cook zucchini in 1-inch of water with 1 teaspoon salt for 5 to 7 minutes. Drain. Then add all the other ingredients. Put in a casserole dish; top with 1/4 cup grated cheese. Bake at 350° for 30 minutes or until top is brown.
Combine chicken, water, vegetables (except peas), bouillon cubes and pepper in a large saucepan. Bring to a boil and simmer until chicken is tender. Remove chicken and discard skin and bones. Pour remaining ingredients through a sieve, reserving vegetables and broth. Melt margarine in a saucepan. Blend in flour until smooth. Stir in reserved liquid with a wire whisk and stir constantly until sauce thickens and bubbles. Add peas. Taste for salt and pepper. Stir in chicken and vegetables. Pour into a buttered casserole. Top with cheese biscuit crust. Bake at 450° for 15 minutes or until liquid is bubbly and biscuits are brown.
Combine sugar and rum in medium size saucepan. Bring to boil; cook 3 minutes or 234° on candy thermometer. Remove from heat. Immediately add cashews and stir to coat. Return to medium heat and stir constantly to re-melt sugar. When sugar is golden brown, remove from heat and stir in butter. Spread on well oiled cookie sheet to dry. Break apart with fork.
Unroll and twist dough according to package directions. Place twists on an ungreased baking sheet. Combine margarine, mustard and beer in a small saucepan; cook over low heat, stirring frequently, until margarine melts and mixture is smooth. Brush mustard mixture over twists; sprinkle each with 1/2 teaspoon Parmesan cheese. Bake at 375° for 12 to 13 minutes or until golden. Yield: 10 breadsticks (90 calories each).
Cook shells and drain. Mix together cheeses, eggs, salt, pepper and garlic. Place 1/2 jar spaghetti sauce in bottom of baking dish. Stuff shells with cheese mixture and place in dish. Pour remaining sauce over shells and sprinkle with Parmesan cheese. Cover and bake 30 to 40 minutes.
Preheat the oven to 350°. Mix the flour with the milk. Add a pinch of salt and 4 eggs yolks (reserve the whites). Melt the butter in a skillet and add to the flour-milk mixture. Mix well. Pour the mixture into the skillet. Beat the egg whites with the sugar. Fold this into the batter. Sprinkle raisins on top. Put skillet in oven and bake for 20 minutes or until brown. Cut into pie-shaped pieces and serve with a fruit compote.
Heat oven to 350°. Lightly grease and flour a 9 inch square pan. Beat together eggs, sugars, oil and pumpkin. In a separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add to egg mixture. Stir well. Mix in raisins/chocolate chips and nuts. Pour in pan. Bake 34 minutes or until lightly browned. Cool. Spread with frosting. Cut into 1 by 3 inch bars. Refrigerate. Makes 27 bars.
Sift together flour, baking soda and salt; set aside. Cream together soft margarine and peanut butter. Add both sugars and mix well. Then add egg and vanilla. Blend in sifted dry ingredients. Shape dough into small balls (walnut size) and roll in sugar. Bake at 375° for 8 minutes. Remove from oven and press one Hershey Kiss on each cookie, pressing so cookie cracks around edge. Return to oven and bake 2 to 5 minutes until cookie is done.