HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter the sides of a heavy 2-quart pan. In it combine sugar, cocoa, salt, water and butter. Heat over medium heat, stirring constantly, until mixture boils. Cook to soft ball stage (234°), stirring only if necessary. Remove from heat and cool to lukewarm (110°), without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and starts to gloss. Quickly stir in nuts and spread in buttered pan. Cut when firm.
Combine all ingredients and bring to soft ball stage (238° to 240°), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture.
Preheat oven to 350°. Cream together shortening and sugar. Beat in the eggs until smooth. Add water, zucchini and vanilla. Mix together well.
Mix together pretzel, margarine and sugar. Press in 13x10 pan and bake at 400° for 8 to 10 minutes. Mix Jello, boiling water and strawberries until dissolved. Refrigerate 30 minutes. Mix cream cheese and sugar, fold in Cool Whip and spread over pretzel mixture, pour cooled Jello on top and refrigerate. Let set 4 to 5 hours before serving.
Stew chicken. Debone while hot and tear into bite size pieces. Sprinkle 1 tablespoon of salt and 3 teaspoons of soy sauce and sesame seed over chicken. Scatter green onions over chicken next. Heat oil until it almost smokes. Pour on top of chicken and serve immediately. Serve with rice and fruit salad. Serves 5 to 6.
Preheat oven to 325°. Blend Crisco and 1/2 cup brown sugar. Add 1 cup flour and salt. Stir in milk. Pat evenly in greased 9 x 9 x 2-inch pan. Bake for 20 minutes or until light brown. Beat eggs; add 1 cup brown sugar and vanilla. Beat until thick. Stir in remaining ingredients. Pour onto mixture in pan. Bake at 325° for 20 minutes or until golden brown. Cool. Frost and garnish with cherries, if desired. Cut into squares. Makes 3 dozen.
Brown beef and onion. Put a little salt in skillet to prevent sticking. Add tomato soup and cooked vegetables. Season meat and vegetables. Mix and pour into a greased 1 1/2-quart casserole dish. Cover with mashed potatoes and bake at 350° for 20 to 25 minutes. Serves 4 to 6.
Combine eggs and sugar. Add oil, flour, cinnamon, soda and salt; mix well. Add nuts and apples. Batter will be thick. Spread batter in 9 x 13-inch ungreased pan. Bake at 350° for 50 minutes. Cool and cut in squares. Sprinkle with confectioners sugar.
Combine pineapple and cheese. In separate bowl, combine sugar and flour. Stir into pineapple mixture. Pour melted margarine on top. Bake at 350° for 30 minutes. Makes 6 servings.
In a Pyrex dish (usually 1 1/2-quart), melt butter and add the next 9 ingredients, stirring often. Cook sauce slowly 10 to 15 minutes; do not bring to rapid boil. Taste for seasoning. Allow to cool slightly and then add shrimp. (Sauce is suitable for 50 to 60 medium shrimp.) Stir shrimp around in mixture and allow to set for at least 2 to 3 hours (preferably overnight in refrigerator).
Pick and wash beans. Cover beans with water and let stand overnight; drain. Put onion, celery, seasoning, bell pepper, andouille, tasso, jalapeno pepper and bay leaves in large pot. Cover with water and bring to a boil. Lower heat and simmer 1 hour. Add more if needed. Add enough water to cover. Boil, then reduce heat and simmer 90 minutes to thicken. At the end of cooking, mash a few beans. Serve over rice.
Scald milk. Add shortening (let melt). Add cold water, salt, rye flour, molasses and yeast softened in water. Beat with mixer until smooth. Cover and let rise 2 hours. Add 10 cups white flour. Knead until smooth. You may have to add more white flour. Let rise 2 hours. Knead again and make into loaves. Let rise 1 hour. Bake at 350° for 1 hour. Makes 6 loaves.
Place first 3 ingredients in bowl, set aside. Mix remaining ingredients in a pan and bring to boil over medium heat, stirring constantly. Pour over dry ingredients and mix well. Drop by spoonfuls onto waxed paper.
Spread mustard on the sliced meat. Sprinkle with the bacon and onion. Add the dill pickle. Roll and tie each with string. Brown rolls in a skillet, remove from pan and add flour and water to the drippings to make gravy and add a bay leaf. Replace rolls in the pan and baste with the gravy. Place in the oven for an hour at 325°. Remove string before serving. Add salt, if needed.
Slice tops off the onions and peel them, leaving the roots intact. Cut each onion into eight wedges, taking care not to cut clear through to the root end. Grease a deep baking dish. Drizzle the onions with oil and vinegar and season to taste. Cover and bake at 425° for 40 minutes until barely tender. Uncover and bake 5 to 10 minutes at 450° until soft and caramelized. Serve warm.
Peel potatoes and onion; cut into chunks. Place eggs, flour, salt and baking powder into blender. Blend until well blended. Add onion and potato chunks. Blend only until well chopped. There should be particles of potato, not a smooth batter. Fry by tablespoonfuls in 1/2-inch oil on both sides until crisp and brown.
Sandy is a friend from Missouri and she and I cook a lot alike. Our potato salad is almost the same as are many other dishes. She now lives in San Antonio and has learned many of the Tex-Mex dishes. Since these dishes have become so popular across the country and this is so good, I just had to include it in this book.
Saute butter and onion. Blend in flour. Gradually add broth, milk, salt and pepper, stirring until smooth. Cook until thickened. Add broccoli (puree in blender if desired) to mixture and heat 5 additional minutes.
Dissolve jello in boiling water. Add pineapple. Refrigerate until partially congealed. Mix cream cheese, mayo and condensed milk thoroughly. Add to gelatin mixture. Stir in pecans; chill until firm.
Bake commercial white cake mix according to directions. Let cool, then slice each layer to make 4 layers of cake.
Wash tomatoes, peppers and cilantro. Core tomatoes. In small saucepan, boil tomatoes and peppers until soft in just enough water to cover tomatoes, but don't let them float. Drain half the water, then blend together with garlic clove and salt. Chop cilantro into small pieces and stir in. Enjoy.
Preheat oven to 375° and place rack in middle of oven. Have ungreased cookie sheet ready. Insert metal blade, process egg, both sugars, shortening, butter and vanilla for 30 seconds. Put flour, baking soda and salt in a cup and pour over sugar mixture. Put pecans over flour and then add chocolate morsels over that. Pulse twice, until the ingredients are combined. Do not overprocess, there will be a light dusting of flour on the surface of the dough. This will blend in easily after dough is shaped. Use rounded tablespoonful of dough to shape a 1 1/2-inch round. Arrange on cookie sheet and bake about 10 minutes, until lightly browned. Cool on rack. Makes about 2 1/2 dozen.
Blend first six ingredients. Add cornmeal. Pour into an 8 x 8-inch pan. Bake at 375° to 400° for 45 minutes. Bread is done when toothpick inserted in the center comes out clean.
Bring water to a boil. Add Ritz crackers, one at a time. Boil two minutes or until crackers are soft. Mix together sugar, cinnamon and nutmeg. Add to filling. Pour filling into a ready-made or previously made pie shell. Bake at 400° for 10 minutes, then 300° for 20 minutes.
In a 10-inch skillet, combine soup, milk and dried thyme. Over medium heat, heat to boiling. Add chicken and carrots. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally.
In Pyrex bowl microwave cheeses to soften (room temperature). Mix in onion and Accent and roll in chopped nuts. Allow to chill a couple of hours. Serve with assorted crackers.
Mix all ingredients well; sprinkle meat with seasoned salt before mixing. Sprinkle garlic salt on top before cooking. Top with 3 tablespoons catsup, 1 tablespoon brown sugar and 1/2 teaspoon prepared mustard, mixed. Bake at 375° for 8 to 10 minutes. Reduce heat to 325°. Bake 35 minutes.
Cut up artichoke hearts fine. Mix all ingredients. Bake in small casserole dish at 350° for approximately 20 minutes or until browned and bubbly. Serve hot.
In a medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased crock-pot. Cover and cook on low setting for 7 to 9 hours (on high setting for 2 to 3 hours). Serve with hot, buttered noodles, spooning sauce over top. Yields 4 to 6 servings (about 2 quarts).
Put in pan the first 4 ingredients and bring to a boil. (I do it in a double boiler.) Put in the refrigerator until set (cool). Add the Cool Whip and oranges. Beat with electric mixer.
Put steak in hot skillet and brown until done. Remove from skillet; put on cutting board and cut into small bits. Set aside. Combine remaining ingredients. Use 3 cups of water; put all ingredients into skillet and simmer for 30 minutes. Add meat and simmer for 15 minutes. Cook rice (Minute rice) according to the amount you want on box. Thicken ingredients in skillet with 1 tablespoon cornstarch until the thickness you prefer. Serve over rice. Serves 5.
In large saucepan over low heat, melt chocolate chips and butter. Remove from heat and cool. Stir in the marshmallows and 1/4 cup nuts. Divide mixture in half. Shape each into a log about 1 1/2 inches in diameter and 6 inches long. Roll logs in remaining 1/2 cup nuts. Chill. Cut into 1/2 inch slices. Makes about 2 dozen.
Pare, slice and pack apples in quart jars. Cook until bubbly the following ingredients: sugar, cornstarch, salt, cinnamon, nutmeg and water. Remove the resulting syrup from the heat and add 3 tablespoons lemon juice. Pour the hot mixture over the apples, working down with dull knife to remove the air bubbles. Seal, cook in a cold water packer for 20 minutes. 1 quart of filling makes1 (9-inch) pie or 1 (8 x 8) apple crisp.
Combine pumpkin, milk, vanilla pie filling and pumpkin spice in bowl. Blend with mixture for about 2 minutes. Fold in 2 1/2 cups Cool Whip. Pour into graham cracker pie crust. Top with remaining Cool Whip. Freeze until firm (4 hours).
Combine all ingredients and bake 35 to 45 minutes in a 2-quart baking dish at 350°. Bake, uncovered.
Brown meat and onion. Add rest. Bake, uncovered, at 350° for 45 minutes.
On High, mix and boil for 8 to 9 minutes the water, rice and salt. Reduce temperature to Simmer; cook 15 minutes more. Mix the Eagle Brand milk, raisins, vanilla and beaten eggs; add to first mixture. Remember to put just a little of the hot liquid into the cold so the eggs do not cook when poured into the hot too rapidly. Cook, uncovered, on High for 2 minutes. Stir; cook 2 more minutes. Stir; cook, finally, another 2 minutes. Will not be totally set; will thicken up as it cools. (Do not overcook as pudding.) Sprinkle with nutmeg.
Mix all ingredients and pour over meat. Let stand overnight. Be sure to use a nonmetallic container. Cook over charcoal.
Mix flour and sugar together. Add pineapple juice; mix until smooth. Mix this	with pineapple and cheese. Bake at 350° for 45 minutes.
Layer the ingredients, beginning with the corn bread. Mix a little dill pickle juice with the mayonnaise to suit your taste and spread the mayonnaise over the top of the salad. You can chop a few dill pickles to put on top of the mayonnaise if you wish to.
Partially freeze beef. Slice thinly across grain into bite-size strips. Cook broccoli and carrots, covered in boiling water, 2 minutes; drain. Mix cornstarch, sugar and salt; stir into soy sauce and sherry; set aside. Preheat wok over high heat; add 1 tablespoon oil. Stir-fry broccoli, carrots and onion in hot oil over high heat, about 3 minutes or until crisp and tender. Add remaining oil; stir-fry beef 2 to 3 minutes or until browned. Stir soy sauce mixture into beef; cook and stir until thick and bubbly. Stir in broccoli, carrots and onion. Cover and cook another minute.
Combine ingredients and marinate 12 hours. Grill approximately 1 hour or until done. Baste with the remaining marinade.
Brown meat and drain. Set aside. Saute butter, chopped bell pepper, green onions and mushrooms. Add to browned meat. Add tomato sauce, chopped tomatoes and seasonings. Simmer a couple of hours. In last 30 minutes, add red wine.
Cream together cream cheese and sugar. Add fruit and nuts. Fold in Cool Whip. Pour in a 9 x 13-inch pan and freeze. When ready to serve, cut in squares and place on lettuce leaves.
Measure flour; add salt, baking soda, cinnamon and set aside. Mix sugar and eggs (1 at a time); add oil. Mixer on low speed; add dry ingredient and mix. Add carrots. Bake at 350° for 19 to 23 minutes depending on your oven. Cool completely.
Heat oven to 275°. Line two loaf pans. Mix all ingredients together. Spread in pan. Bake 2 1/2 to 3 hours until done. Cool.
Heat cream cheese with butter and milk in skillet. Stir in deviled ham and eggs. Stir to a soft scramble. Serves 4.
Preheat oven to 350°. Fix vegetables according to directions. Drain and place in casserole dish. Mix evaporated milk and soup together. Layer in dish: vegetables, 1/2 cheese, 1/2 can onion rings, soup mixture, remaining onion rings and remaining cheese. Bake 30 to 45 minutes until bubbling.
Saute onion and add green chiles. Drain and dice whole tomatoes and cook until most of the moisture is gone. Add Cheddar cheese.
Melt butter and marshmallows in large pot. Stir; do not let stick or scorch. Remove from heat; stir in vanilla and food coloring. Stir in cereal. Drop by spoonfuls onto wax paper.
Mix together, then sprinkle bread crumbs on top and bake for 10 minutes.
Beat egg white slightly; add water. Beat until frothy and add pecans and stir. In another bowl, combine sugar, cinnamon and salt. Add to pecan mixture. Put into buttered pan. Bake at 250° for 1 hour, stirring occasionally.
Mix cake mix, egg and melted margarine. Pat into a buttered pan. Mix 3 eggs, softened cream cheese and sugar together. Pour on top of first mixture. Bake 30 to 35 minutes at 350°. Will rise and fall.
Mix all ingredients. Cook over medium heat until mixture forms a ball. Let cool on waxed paper. Store covered.
Cook zucchini, corn, pepper, onion and garlic in 10-inch skillet over moderately high heat, stirring constantly, about 2 minutes. Sprinkle in salt. Stir in picante sauce and cook, stirring constantly, until most of the liquid has evaporated and vegetables are crisp-tender, about 3 or 4 minutes. Makes six servings.
Work flour and butter until crumbly (on board). Add sugar and salt and crumble yeast. Make well in center. Drop in egg yolks. Add cream and work into soft dough. Dough should clean board and hands.
Mix raisins and 2 cups water in saucepan. Bring to a boil and simmer while preparing cake. Cool slightly. Grease and flour tube pan or loaf pans or 9 x 13-inch pan. Mix all dry ingredients. Add softened margarine, 1 cup applesauce or water and raisin-water mixture. Stir well by hand. Pour into prepared pans. Bake about 1 hour at 350°. Cool 10 minutes before removing from pan. Candied fruits may be added at Christmastime. Delicious and it never fails. I like to use chopped dates.
Cream together sugar and butter and add remaining ingredients. Cover cookie sheet with aluminum foil. Form 3/4-inch balls with mix; place on cookie sheet and bake at 350° for 8 to 10 minutes.
In a mixing bowl, combine all ingredients. Mix thoroughly. Spoon into a greased 8-inch square pan and bake, covered, at 325° for 45 minutes. Uncover and bake 15 minutes longer. Serve hot or at room temperature. Makes 4 to 6 servings.
Dissolve jello in hot water. Add cold water. Mix cream cheese and sugar until smooth. Add to jello mix. Fold in Cool Whip. Add peaches. Pour into mold. Chill.
Melt butter in baking dish. Combine sugar, flour and milk. Pour over buttered dish. Add warmed peaches to batter. Bake at 350° for 35 to 45 minutes.
Score flounder. Mix crab meat, bread crumbs, lemon juice, etc., together. Fill all crevices of flounder. Spray Pam in baking dish. Bake at 350° until done.
Line a 10-inch spring-form pan with Saran Wrap. Slice sponges in half lengthwise and place one layer on the bottom of pan. Press chocolate ice cream tightly over sponge; top with chopped cherries. Add another layer of sponge. Press in vanilla ice cream tightly. Top with slivered almonds. Top everything with another layer of sponge. Cover with Saran and freeze at least overnight. When ready to serve, remove from pan and frost with Cool Whip.
Arrange carrot and chicken on greens. In saucepan, combine remaining ingredients. Cook and stir until slightly thickened. Spoon warm dressing over chicken. Garnish as desired. Makes 2 servings.
Bake possum in oven for 1 hour, or until tender. Take out of oven. Stuff and baste; put back in oven on 1-inch board. Take out of oven when golden brown (approximately 1 1/2 to 2 hours). Throw possum in trash and eat the board.
In large saucepan, cook ground beef until browned. Drain off fat. Stir in rmaining ingredients and 5 cups water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Season to taste with salt and pepper. Remove bay leaf before serving. Serves 4 to 6.
Stir all ingredients until well mixed. Cover and chill. Yields 3 cups.
Arrange in a salad bowl in layers, starting with lettuce, cucumber, onion, chestnuts, English peas and ending with cheese.
Brown hamburger and drain grease. Pour in all other ingredients with juices and bring to boil. Simmer for an hour, stirring occasionally.
Layer Cheddar cheese, chilies and Monterey Jack cheese in lightly greased 8 x 8 x 2-inch baking dish. Beat milk, flour, salt and eggs. Pour over cheese. Cook uncovered in 350° oven until center is set and top is golden brown, about 40 minutes, before cutting. Heat tomato sauce. Serve with omelet.
You will need measuring spoons, medium-sized saucepan, rotary beater and mixing spoons.
Saute onions, peppers and garlic clove; add meat until browned and pour off fat. Combine all ingredients in crock-pot. Keep on low for at least 3 hours or on top of stove for 1 hour.
Cook cabbage in boiling water until tender. Drain thoroughly in colander. In large skillet saute onion in 5 teaspoons of margarine until tender. Add soup and mix well. Add cheese. Heat and stir until melted. Remove from heat. Fold in cabbage. Put in 2-quart ungreased baking dish. In small skillet melt remaining margarine and add bread crumbs until brown. Sprinkle over casserole. Bake uncovered at 350° for 20 to 30 minutes.
Put salad dressing in bowl. Stir in mustard and chili sauce. Add vinegar gradually; add Worcestershire and Tabasco. Serve on asparagus garnished with strips of pimento and sieved hard-cooked egg yolk.
Dip meat in egg and then in bread crumbs (adheres better if coated a few hours prior to frying). Fry in 1/2-inch grease. Drain. Place in casserole. Cover with foil. Bake at 350° for 30 minutes. Pour off grease from pan. To drippings, add tomato sauce and water. Add seasonings. Pour sauce over meat in casserole. Cover and bake an additional 30 minutes. Uncover; top with cheese. Bake 5 minutes. Serve with rice or noodles.
Combine ingredients. Mix well and place in a greased dish. Bake at 400° for 30 minutes.
Pour peaches in baking dish and mix with sugar. Sprinkle cake mix on top. Sprinkle on nuts. Pour melted oleo on top. Bake 1 hour in 325° to 350° oven.
In large glass dish, place egg and cooking oil and beat together. Add vinegar, salt, pepper and poultry seasoning; mix well. Add chicken, cover and marinate in refrigerator until ready to grill. Remove chicken from sauce, draining excess sauce into bowl. Place chicken on grill and cook, turning and basting with sauce frequently until done.
Arrange potatoes on bottom of 8 x 8-inch baking dish. Bake at 350° for 10 minutes. Mix hamburger, broccoli and onion rings; pour onto potatoes. Mix soup, milk and cheese. Pour over beef mixture. Cover and bake 25 minutes at 350°. Uncover; top with rest of cheese and onion rings. Bake another 5 minutes or until cheese is melted.
Mix milk, sugar, Bisquick, eggs, vanilla and butter for 2 minutes. Pour into greased 9-inch pie pan; let stand for 5 minutes then sprinkle coconut on top. Bake for 35 minutes at 350°. Can be served warm or cool.
Parboil chicken; allow it to cool and then cut into bite size chunks. Spread pieces of chicken in the bottom of a baking dish (13 x 9 x 2-inch). In a small bowl, combine cream of chicken and sour cream and spread over chicken. Crumble the Ritz crackers and sprinkle over chicken. Sprinkle the poppy seed on top and then drizzle the melted margarine on top of that. Bake at 350° for approximately 30 minutes. Serves 6.
Beat eggs; add sugar. Beat. Add milk, vanilla and salt. Stir well. Break bread in 3/4-inch chunks; lay on bottom of baking dish. Pour liquid mixture over and sprinkle with nutmeg. Bake at 350° for 35 to 40 minutes until a knife comes out clean when placed in pudding.
Mix soda and buttermilk together before mixing them with other ingredients. Mix flour, sugar, baking powder and salt together, then add oil, buttermilk mixture and bananas. Mix well by hand. Add nuts. Bake about 45 minutes at 350°.
Sift together the first 6 ingredients. Stir in the nuts. Set aside. Combine the eggs, milk and cooking oil; add all at once to dry ingredients, stirring just until moistened. Fold in cranberries (chopped) and cereal flakes. Fill greased muffin pans 2/3 full. Combine 2 tablespoons sugar and 1/4 teaspoon ground cinnamon; sprinkle atop. Bake in a 400° oven for 20 to 25 minutes. Makes 18.
Mix sour cream, soup, mushrooms, cheese and mustard. Heat it through. Then add shrimp.
Mix all ingredients. Store in large container. Keep tightly closed. Use 1 tablespoon per cup of hot water.
Put 6 cups water in soup kettle; add diced potatoes, onion, celery, parsley and carrots. Add Nature's seasoning, nutmeg, rosemary, basil and bacon drippings. Bring to boil; cook until tender. Use potato masher to crush vegetables, but leave some chunks. Slowly add milk. Add bacon. Take some broth in bowl, add flour. Stir until blended. Add to soup to thicken.
Mix 3 minutes and bake 40 to 45 minutes in 350° oven.
Heat oil in covered dutch oven. Pepper and garlic powder on all sides of roast. Sear in oil on both sides until very dark brown. Add tomato sauce and water to top of roast. Cut onion in chunks and add along with wine and bouillon cubes. Cook covered on low 2-3 hours. Remove meat and make cornstarch gravy base with 1/3 cup water. Thicken and add kitchen Bouquet to darken. Serve with mashed potatoes. (Can add baby carrots half way through cooking time.)
Make in 2 or 3 batches in food processor. Put 1/2 or 1/3 of	the onion and jalapeno in processor.	With chopping blade, chop fine. Add 1/2 or 1/3 of the ham, cubed. Chop fine. Add 1/3 or 1/2 of the mustard and relish, and about 1/3 to 1/2 cup mayonnaise; blend thoroughly. Repeat. Then mix batches together, using enough mayonnaise to make spreadable.
Mix all together and add enough beer (about 3/4 can) to make consistency of light pancake batter.
Sift together dry ingredients. Combine egg, milk and salad oil. Add to dry ingredients, stirring just until moistened. Bake on hot griddle. Makes 8 (4-inch) pancakes.
Crust: Mix graham cracker crumbs, 1/2 cup sugar and butter. Press into 9 x 13-inch pan. Save 1/4 of mixture for top.
Mix flour, 1/2 teaspoon salt and paprika and coat chops on both sides. Brown chops in margarine and place in 3-quart baking dish. Cook onions and green pepper in meat drippings until tender. Stir in tomatoes, Worcestershire sauce and 3/4 teaspoon salt; pour over chops. Cover baking dish and bake at 350° for 1 1/4 to 1 1/2 hours or until chops are fork-tender. Put chops on serving platter and put gravy that is left in saucepan. Mix flour and water and stir into tomato mixture; cook until thickened. Pour over chops.
Heat oven to 450°. Line a 9-inch round cake pan with foil, letting ends extend about 2-inches above pan.
Cut off top of bread round. Scoop out bread. Reserve the bread. Put Cheddar cheese, cream cheese and peppers into the hole of the bread. Replace top of bread. Wrap in foil. Bake at 325° for 1 hour or until cheese is melted. Stir several times during baking. Remove from foil. Garnish and serve. Serve with Melba rounds or bread.
Dissolve gelatin in hot water; add cold water. Add sour cream (blend if lumpy). Fold until mixed. Refrigerate.