HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and chocolate over low flame. Pour over sugar and mix. Add eggs and flour which has been sifted, vanilla and chopped nuts. Put in greased pan (about 7 x 10-inch); bake very slowly for about 30 minutes in oven at 350°. Cut into squares when taken from oven. Let cool before removing from pan. Yields about 30.
Cook raisins and dates in 2 cups water until water is evaporated. Watch carefully! Combine all dry ingredients and add raisins and dates. Bake at 350° for 35 to 40 minutes.
Melt butter in skillet. Add green pepper and onion and cook until tender. Stir in soups and water. Heat to boiling, then turn down heat and simmer sauce, stirring occasionally. While sauce cooks, make meatballs. Beat egg slightly in large bowl. Add ground beef, bread, evaporated milk and salt. Mix well. Shape meat into balls about the size of ping pong balls. Drop balls into simmering sauce and cook slowly about 1 hour or until sauce has thickened. Can serve over rice or mashed potatoes. Makes 6 servings.
Melt oleo in 3-quart saucepan. Saute onions and pepper until tender (5 minutes). Stir in remaining ingredients. Heat through. Makes approximately 8 servings.
Combine all of the ingredients. Place in refrigerator for 2 to 4 hours before serving.
Put chicken in paper sack with Bisquick, salt, paprika and pepper. Shake until chicken is well coated. Use shortening to coat sides of baking pan, 9 x 13-inch. Bake for 45 minutes in 425° oven. Turn chicken over and bake 15 minutes longer. Last 15 minutes, put 1/2 cup water and cover with aluminum foil.
Soften cream cheese. Pour the jar of salsa over the cream cheese and enjoy with Fritos or tortilla chips.
Make pudding with milk in a bowl until thick. In separate bowl, mix boiling water with Jell-O, then add strawberries. In separate bowl, break bread in pieces. In large bowl, layer cake, Jell-O, pudding, Cool Whip until gone. Cool in refrigerator overnight.
Peel potatoes and cut up or shred. Combine potatoes, onion, salt and pepper in a large skillet with melted butter. Cook over medium heat about 10 minutes, until bottom is crisp. Turn over and cook 10 more minutes.
Pam a 13 x 15-inch baking sheet. Unroll rolls and spread them out to fit pan as a crust. Bake according to package directions; let cool.
Slice sausage into 1/2-inch sections. Cut potatoes in half; slice into thin pieces. Place in pan with sausage; cover with pieces of margarine. Sprinkle diced onion on top to season. Cover with foil; place on grill. Gently turn frequently to prevent potatoes from sticking. Cook for approximately 30 to 45 minutes, until potatoes become soft.
Beat eggs. Combine with milk. Sift dry ingredients together and mix thoroughly with milk mixture. Heat deep fat in heavy skillet. Pour batter through funnel into fat. Move funnel to make different shapes. If batter is too stiff, add milk. If too thin, add flour. When cake is golden brown, drain and sprinkle with powdered sugar.
Saute clams in butter and oil and garlic for 3 minutes or so. Add remainder of ingredients except cornstarch. Simmer for 10 to 15 minutes. Add cornstarch, which was mixed with 2 teaspoons water and simmer for 3 to 5 minutes. Thin with reserved juice if too thick. This will be enough sauce for a one pound package of linguini or spaghetti. Recipe is easily cut in half.
Melt margarine in casserole dish. Pour into squash mixture and add eggs and milk. Beginning with squash, layer into casserole dish. Then layer either crumbled or whole saltine crackers and grated Cheddar cheese. Make at least 2 layers, ending with cheese. Bake at 400° until lightly browned. Onion or grated carrot may also be added to this.
Mix ingredients in order, stirring well after each addition. Pour in a 10-inch pie plate. Cook at 350° about 30 to 45 minutes or until brown and firm.
Preheat oven to 350°. Do not mix any of these ingredients! Place ingredients in pan in layers as they are called for, starting with the pineapple and ending with cut up butter on the top. Place in preheated oven and bake for 30 to 35 minutes. Use a 9 x 13-inch oblong pan.
Cook potatoes. Cool, peel and slice them in a large bowl. Add chopped onion. Add sugar. Cook diced bacon until crisp. Pour over potatoes, onion and sugar. Bring to boil the vinegar. Pour over potatoes. Mix. If you need more vinegar, add 1/4 cup at a time.
Put all ingredients into a blender (with top on) for 10 seconds at high speed. Pour into buttered baking dish. Bake at 375° for 45 minutes.
Brown hamburger (drain). Add taco mix, tomato sauce and olives; simmer. Spread out crescent rolls. Spread 1/2 crushed chips. Pour hamburger mix over. Spread sour cream over top. Spread shredded cheese. Cover with remaining chips. Bake at 350° for 20 to 25 minutes.
Add all ingredients into a lightly greased crock pot. Cover and cook on high 2-3 hours. Stir once or twice.
Drain the oranges; combine with other ingredients except Jell-O. Sprinkle dry Jell-O over the mixture. Let set in refrigerator overnight.
Put all in blender and mix well. Grease and flour a 9-inch pie plate. Pour all into pie plate and sprinkle with nutmeg. Bake at 350° for 45 minutes or until solid and brown. Makes 6 to 8 servings.
In saute pan, place margarine, oil and onion. On medium-high heat, saute onions until translucent. Add all peppers and cook on medium-high until tender but not mushy. Stir gently. Add salt and pepper and cream. Mix gently. Cook, uncovered, until reduced in half. Add a dash of white wine.
Place frozen shrimp in salted boiling water. Let the shrimp return to boil. Cook from 2 to 3 minutes. Do not overcook. Drain and chill. Separate and wash endive. Drain well. Chill. Place cone in the center of the styrofoam square and draw a circle around the base of cone. Cut out the circle and insert cone. Cover base and cone with overlapping leaves of endive. Fasten endive to styrofoam with toothpick halves. Start at the outside edge of the base and work up. Cover fully with greens to resemble Christmas tree. Attach shrimp to tree with toothpicks. Add cherry tomatoes with toothpick around cone to look like ornaments. Provide cocktail sauce for dunking.
Combine and sift 1 3/4 cups flour, sugar and baking powder. Combine milk, Scramblers and oil; beat with rotary beaters until well mixed. Make a well in center of dry ingredients. Pour liquids into well. Stir until dry ingredients are moist. Do not overmix.
Prepare jello with boiling water and cold water. Add pineapple. Pour into 9 x 12 dish and refrigerate until set. To the cream cheese (room temperature), add milk and mix until like soft butter. Spread over lime jello and chill thoroughly.
Twist crown from pineapple and cut the pineapple into quarters. Remove fruit from shells. Core and cut pineapple into bite size chunks. Combine sugar, cornstarch, lemon peel and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple. Cool. Spoon fruit into baked pie shell or Macadamia Nut Crust. Pour sauce evenly over fruit. Cover and chill overnight. Serves 6 to 8.
In 2-quart saucepan, combine sugar, flour, milk and butter. Bring to a full boil. Boil for three minutes, stirring constantly. Remove from heat and add remaining ingredients. Drop by teaspoonfuls onto waxed paper. Cool completely.
Dice the raw potatoes into 1/2-inch cubes. Mix sausage, salt, potatoes and onion. Stuff pig stomach. Sew up the opening. Place in a roast pan with 1/4 cup of water. Cover. Bake 3 hours at 300° (uncover for 1 hour). I use 1 1/2 pounds spareribs.
Cook hamburger. Season with salt, pepper, chili powder (optional) and garlic salt. In a separate pan, fry tortillas in deep fat; very short time to make tortillas soft and pliable. Dip tortillas in sauce. Lay tortillas in pan. Fill with meat, onions, olives, cheese and sauce. Turn over so seam is on the bottom. Continue this step until pan is filled. Pour or spoon sauce over top of enchiladas. Bake at 450° for 20 minutes or until bubbly. Makes 1 dozen.
Brown beef and onion. Add cheese, mushroom soup and milk. Bake, covered, at 375° for 45 minutes. Remove and add olives and cashews, if you prefer. Stir into mixture and top with a can of Chinese noodles. Return and bake 15 minutes.
Cook sugar and vinegar until boiling. Drop in figs; try not to stir very much. Cook until syrupy.
In large bowl combine first 3 ingredients (dry) with spices. Stir until thoroughly mixed. Store in airtight container. Use 2 heaping teaspoons (more of less to taste) for each cup of boiling water. Makes about 30 servings. Yields 2 1/2 cups dry mix.
Beat shortening, sugar and eggs. Sift flour with baking powder and salt. Add alternately with milk. Mix well. Add nuts and vanilla. Pour into well-greased and floured loaf pan. Bake at 325° for 1 hour and 40 minutes.
Mix soups together (no water added). Spread in 9 x 13-inch baking dish. Spread chicken evenly over soup. Mix stuffing according to directions, using chicken broth instead of water. Spread over the chicken. Bake in 350° oven for 30 minutes or until tender.
Heat oven to 350°. Grease 2 (9 x 5-inch) loaf pans. Beat eggs, oil, sugar and vanilla until thick. Mix in flour, spices, baking powder and soda. Stir in pineapple and zucchini until well mixed. Pour into 2 greased 9 x 5-inch loaf pans. Bake for 1 hour or until toothpick comes out clean.
In saucepan combine sugar, cocoa, milk and butter. Place on medium heat. Stir until butter and sugar are melted and dissolved. Bring to a boil one minute. Remove from heat. Quickly add peanut butter, oats and vanilla. Mix well and drop on waxed paper or cookie sheet by the teaspoonful. Cookies will become firm in a few minutes.
Mix cereal with margarine. Beat sugar into eggs; add cereal mixture and remaining ingredients, blending well. Pour into 1-quart baking dish; place in pan of hot water. Bake at 375° for 30 minutes. Stir thoroughly. Bake 20 minutes longer, or until knife inserted 1-inch from center comes out clean. Serve warm or cool with whipped cream.
Mix butter, peanut butter, sugar and vanilla until smooth. Make into 1-inch balls. Place in freezer on cookie sheet.
Heat milk; pour in juice of cherries. Add marshmallows. When dissolved, crumble in graham crackers. Add raisins, coconut and nuts. Pour into tube pan lined with waxed paper. Decorate with cherries and nuts. Keep refrigerated.
Mix fruits, nuts and crumbs. In double boiler or microwave, melt marshmallows with milk. Cool. Pour into dry ingredients. Makes 3 wax paper lined loaf pans or 1 tube pan.
Panboil first 3 ingredients. Mix with the rest of the ingredients. Place in buttered casserole. Add more crumbs and cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a bowl, combine lemon juice, oil, garlic and pepper. Arrange chicken in a shallow casserole or baking pan; pour on the lemon mixture. Cover and bake 40 minutes or until tender, basting occasionally. Uncover and bake 10 minutes longer to brown. To serve, sprinkle with chopped parsley. Yields 4 servings.
Brown ground beef and onions; drain. Add cheese (cubed) and chili. Cook over low heat until cheese is melted, stirring occasionally. Serve with crackers, tortilla chips (Eagle white corn rounds) or Dorito chips.
Saute onion, noodles and rice in butter until lightly toasted. Add water, garlic, cinnamon and orange slices. Bring to a full boil. Reduce heat to simmer and cook, covered, for 40 to 45 minutes. (Do not lift lid during cooking.)
Scald milk with sugar and salt. In bowl, mix cornstarch with cold water. Add to scalded milk until slightly thickened. Add flavoring. Serve on plain white cake, plum or carrot pudding.
Fry onions in oil until tender. Add meat and cooked rice and stir until well mixed. Add Worcestershire sauce, curry powder, salt and pepper; stir until hot. Make well in center of rice and break eggs into it. Stir eggs until partly scrambled; then mix rice into it. Stir until well blended. Serve on platter surrounded by 2 tomatoes, thinly sliced.
Prepare raw rice and frozen broccoli according to directions but without salt. Melt butter or margarine with the onions. Heat only until butter is completely melted. Pour this mixture into a long Pyrex dish. Add the cooked rice, cheese and soup and mix well. Drain the cooked broccoli and spread it over the rice mixture. Bake at 350° for 30 minutes.
Mix sauce, sugar, vinegar and mustard until sugar is dissolved. Combine ground beef, oatmeal, egg, onion, salt, pepper and 1/2 cup of tomato sauce mixture; blend thoroughly. Shape into an oval loaf and turn into shallow pan. Pour remaining sauce mixture on top of loaf. Bake at 350° for 1 hour, basting occasionally.
Cream oleo, salt, flour and pecans with a fork. Press into 9 x 12-inch pan. Bake 20 minutes at 350°. Cool. For second layer, cream sugar, cheese and 1 cup Cool Whip. Spread over crust. Using low speed, mix pudding with milk until thick. Spread over second layer. Top with remaining Cool Whip. Sprinkle with pecans. Refrigerate.
Place apples in a greased shallow baking dish and sprinkle with lemon juice. Combine dry ingredients; add melted butter and mix until crumbly. Sprinkle crumb mixture on top of apples. Bake at 350° for 30 minutes. Serve hot or cold with milk or whipping cream.
Make pudding using juice from pineapple chunks to equal 1 1/2 c.	If short of juice, add a little lemon juice. Cool slightly. Mix in all other ingredients.
Heat oil in saucepan. Add onion, green pepper, celery and garlic and saute over medium heat until tender; do not brown. Add tomatoes, tomato puree, bay leaf, thyme, salt and pepper. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours. Taste for seasoning. May need some sugar to cut acidity of tomato products. Add shrimp, scallops or any other seafood item.
Pound the scallops until thin. Rub flour lightly into each piece of meat. Cut the avocado in half lengthwise, peel and remove the seed. Cut the halves lengthwise into thin slices and coat with lemon juice to keep from discoloring. Heat 3 tablespoons of butter in a heavy skillet and add a drop of Wesson oil (this will keep the butter from burning too quickly). Add the scallops and saute over medium heat until golden brown. Season with salt and pepper. Remove the scallops to a platter and keep in a warm place.
Wash and cut large cucumbers. Pack into clean jars. Add to each quart jar 1 teaspoon salt and 3 tablespoons sugar. Fill each jar 1/3 full of vinegar. Finish filling jar with water; shake to dissolve salt and sugar. After sealing, put into hot water bath for 10 minutes after water starts to boil, then remove at once. Check to see that jars are sealed.
Saute celery and onion in butter in a large Dutch oven until tender. Add potatoes, water, bouillon cubes, seasoned salt, rosemary, garlic powder and black pepper. Cover and simmer about 20 minutes or until tender. Remove from heat and mash potatoes. Add milk and cheese; cook, stirring constantly, until cheese is melted. Yields 10 cups.
Prepare the cake according to the package directions and bake in a 9 x 13-inch pan. Let the cake cook, then pierce it with a fork and drizzle the Kahlua over the cake. Chill overnight.
Preheat oven to 350°. Beat butter until soft. Gradually add sugar. Beat in egg and molasses. Add buttermilk and flour ingredients alternately; beat until smooth after each addition. Drop batter from a teaspoon onto ungreased cookie sheet. Bake 8 to 12 minutes.
Dice potatoes and along with onions brown quickly in small amount of grease in skillet. After browning, add enough water to cover, cover and simmer until tender. Add water if they cook down and are not quite soft enough. Serves 3 to 4 people.
Stir together flour, salt, sugar and cocoa in large bowl. Add butter, eggs and vanilla, stirring until smooth. Spread batter into a greased 9 x 13-inch pan. Bake at 325° for 30 minutes. Sprinkle hot cake with marshmallows.
Boil sliced carrots in boiling, salted water until tender. Alternate carrots, pepper and onion slices. Mix dressing well. Pour over vegetables and refrigerate overnight.
Cut bread in small squares. Mix everything except sugar and nuts. Pour over the bread and refrigerate overnight or until bread it totally soaked. Sprinkle nuts and brown sugar over bread mixture. Bake in a 12# Dutch Oven at 350° for 40 minutes. Serve with syrup, a breakfast meat and coffee. Yield 10-12 servings.
Pour hot milk over bread in large bowl. Blend eggs, sugar and vanilla together; add to bread and mix well. Add raisins. Pour mixture into baking dish. Bake 40 minutes in 350° oven until firm and golden brown. Makes 24 servings.
Prepare Jell-O first so it can cool. Pour melted margarine into crumbs and stir until thoroughly mixed. Set aside. Whip Milnot and 2 tablespoons sugar until stiff. Cream together cream cheese and cup of sugar. Mix in Jell-O. Add to Milnot and then stir in pineapple. Press crumb mixture into bottom of a 9 x 13-inch pan. Add layer of filling and sprinkle additional graham cracker crumbs over top. Chill.
Preheat oven to 350°. Melt butter over low heat; blend in flour and onion powder. Slowly stir in the heated milk. Stir with a wire wisk or wooden spoon over low heat until thickened and smooth. Remove from heat and stir in the cheese until melted; add hominy. Pour into greased casserole dish; top with buttered cracker crumbs. Bake for 30 minutes or until hot and bubbly.
Mix jello, water; let jell slightly and add pineapple, bananas. Let jell. Blend juice, sugar, egg, flour, and butter. Cook until thick and add one 3 oz. pkg. cream cheese. Stir until melted and smooth. Let cool, then pour on top of jello. Very good! Makes large dish.
Place vegetables in casserole dish. Cut up chunks of Velveeta cheese and place on top of vegetables. Add salt and pepper to taste. Place in microwave until cheese is melted. Stir together. Melt butter in skillet. Add crushed Ritz crackers and mix well. Spoon cracker mixture over top of vegetables. Bake at 350° until bubbly.
Melt Country Morning Blend in a skillet. Stir in onion, peppers and garlic. Cook over medium-high heat until slightly tender (2 or 3 minutes). Remove from skillet, leaving juices in pan. Add chicken, salt and pepper. Continue cooking, stirring occasionally, until chicken is brown and tender (7 to 9 minutes). Add vegetables, half and half, Mozzarella and Parmesan cheese to chicken mixture. Reduce heat and continue cooking until cheese melts (3 to 5 minutes). Add cooked vermicelli to mixture. Toss gently to coat. Makes 4 to 6 servings.
Combine cucumbers, peppers and onions. Sprinkle with turmeric. Dissolve salt in 2 quarts cold water. Pour over vegetables and let stand for 3 to 4 hours. Drain; cover vegetables with cold water and let stand for 1 hour. Drain. Tie the spices in a bag; add to the brown sugar and vinegar. Heat to boiling and pour over the vegetables. Cover and let stand for 12 to 18 hours in a cool place. Simmer until vegetables are hot. Bring to a boil; pour into jars and seal.
Preheat oven to 375°. Sprinkle peaches with lemon juice and set aside. Mix remaining ingredients, adding flour last. Fold in fruit. Fill greased muffin tins 2/3 full. Bake 25 to 30 minutes at 375°.
Cream margarine with sugars; add eggs and beat until smooth. Sift together flour, baking soda, baking powder and salt. Add to batter and blend well. Add oatmeal and vanilla; blend well. Add coconut and pecans. Drop onto greased cookie sheet by teaspoonfuls. Bake 10 to 12 minutes until brown.
Place shredded zucchini in colander. Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes. Squeeze as much liquid out of zucchini as possible. Saute onion in hot butter until tender. Put zucchini and onion in large bowl. Add eggs, flour, 1/4 teaspoon salt, pepper and wheat germ. Pour oil into skillet and heat. Drop slightly rounded tablespoonfuls of zucchini mixture into oil; flatten to 3-inch diameter with back of spoon. Cook 1 minute on each side, or until golden. Remove with slotted spoon; drain on paper towel. Keep hot until all pancakes are ready. Can melt cheese over top of each one.
Beat together all ingredients except flour. Sit in a warm place, about 15 minutes or until real "bubbly." Add flour to mixture and work until smooth. Sit in a warm place until it doubles in bulk. Punch down. Shape into rolls. Makes 48 rolls or can make 4 loaves bread. Bake at 350° for 30 minutes.
Melt cheese in top of double boiler. Remove from heat. Stir in mayonnaise and horseradish. Pour into small crock or bowl. Chill. Serve with crackers. Makes 2 1/2 cups.
Combine all ingredients, except vanilla. Cook in saucepan until it reaches soft ball stage. Remove from heat and add vanilla. Cool in water bath in sink, stirring 2 to 3 times while cooling down. Serve over ice cream. We like to think Sunday is a great day for a "Sundae".
Remove outer wrapping from broccoli packages and microwave at High for 3 minutes or until each package is flexible. Arrange broccoli in a 12 x 8-inch baking dish. In medium bowl, mix soup, sour cream, lemon juice, soy sauce and garlic powder. Stir in chicken; pour over broccoli. Set aside. Melt butter in small bowl in microwave. Stir in Parmesan cheese and bread crumbs. Sprinkle over casserole. Cover with waxed paper. Microwave at High for 12 to 14 minutes or until hot.
Mix Jell-O with water using pineapple juice for part of water. Add pie filling, pineapple and nuts. Mix together cream cheese, powdered sugar, Cool Whip and vanilla. Spread over Jell-O mixture. Refrigerate.
Cook manicotti. Drain. Fill with meat mixture and place in greased 13 x 9-inch pan. Cover with remaining meat. Pour spaghetti sauce over all and top with cheese. Bake 35 minutes at 350°.
Combine eggs, raisins and vanilla and let stand for 1 hour, covered with plastic wrap. Cream together the butter and sugars. Add four, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal and chopped nuts. Dough will be stiff. Drop by heaping teaspoonfuls onto ungreased cookie sheet or roll into small balls and flatten slightly. Bake at 350° for 10 to 12 minutes.
Cook pork chops until brown on both sides. Mix soup, mushrooms, water and sage. Layer onion on chops. Pour soup mixture over top. Heat until boiling; reduce heat. Cover and simmer for 1 hour.
Mix together first four ingredients and bring to a boil. Mix 1/2 cup milk and 2 tablespoons flour together. Gradually stir into soup mixture. Continue to cook stirring constantly until soup mixture thickens.
Melt butter in iron skillet on low to medium heat. Saute onions, celery, bell pepper and garlic. Add Tabasco and Tony's (to taste). Add crawfish and cook down 4 to 5 minutes. Add Cream of Chicken soup. Serve over rice. Makes 4-6 servings.
Bring pineapple to a boil. Add Jell-O mix and cool. Add cottage cheese and stir. Stir in Cool Whip and nuts; then refrigerate.
Spray Pam in a 9 x 13-inch baking dish. In a small bowl, mash the canned shrimp and mix with softened cream cheese. Add dill and blend.
Sprinkle gelatin over cold water to soften. Beat egg yolk and sugar together in top of double boiler. Stir in gelatin and cook the mixture over boiling water, stirring constantly until thick and fluffy. (Takes about 4 minutes.) Remove saucepan from heat and stir in peanut butter. I find that if you keep the mixture over hot (not boiling) water, the peanut butter will blend into the egg yolk, sugar and gelatin mixture better. Let cool a little before adding egg white and cream. Beat egg white until it stands in peaks. In separate bowl, beat cream until it holds its shape. (If you use sour cream, no beating is necessary.) Gently fold beaten egg white and whipped cream into gelatin mixture. Pour into cool pie shell and refrigerate until firm. May be garnished with dollops of whipped cream and crushed peanut brittle, if desired.
My grandmother made the best stuffed peppers. She could not read or write, so it was difficult to get a recipe from her. She would sometimes add raisins or "God's Fingers" (pine nuts) to her peppers.
Cook bacon until crisp. Remove bacon, reserving 3 tablespoons of drippings in skillet. Crumble bacon and set aside. Cook onion in drippings until tender. Stir in beans, brown sugar, ketchup, Worcestershire sauce and prepared mustard. Turn into a 1 1/2-quart casserole dish. Bake, uncovered, in 350° oven for 1 1/2 hours. Stir and top with bacon.