HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slightly prebake pie shell. Mix meats and brown with water and onion; stir occasionally until pinkness is gone. Drain and save meat broth. Mash potatoes; if dry, blend meat broth in. Mix potatoes with meat until smooth. Let stand 10 minutes. Add ground cloves, cinnamon and salt. Pour mixture into prebaked shell; top with crust and seal edges. Bake at 400° until top is golden brown. Cool 10 minutes before serving.
Soften cheese at room temperature. Cream and gradually stir in drained, crushed pineapple until smooth. Add 1 cup pecans, green pepper, onion and seasoned salt. Chill mixture well. Form into a ball and roll in remaining cup of pecans. Chill until serving time. Garnish with twists of pineapple, cherries and parsley. Serve with crackers.
In saucepan, combine dates, water and baking soda. Bring to a boil. Remove from heat and set aside to cool. Preheat oven to 350°. Grease two 12 hole muffin pans or use paper liners. Cream butter and sugar until light and fluffy. Beat in eggs. Add flour and salt, beating until just combined. On low speed, beat in date mixture, vanilla and nuts. Fill prepared muffin pans 3/4 full with batter and bake 20 to 25 minutes or until they test done with a toothpick. Yield: 2 dozen muffins.
Mix together the boiling water, cocoa and 1/2 cup sugar; stir well and pour into pie crust. Combine the remaining ingredients in a bowl. Pour this mixture into pie crust over chocolate mixture. Bake at 350° for approximately 35 minutes.
Cream margarine and sugars (except powdered sugar). Beat in eggs, flour, pecans and rosemary. Spray a 13 x 9-inch pan with Pam. Add mixture and bake at 325°, 45 minutes. While cake is hot, rub with powdered sugar.
Mix 1 cup halved strawberries with 2/3 cup water, simmer on stove. Blend in sugar, cornstarch and 1/3 cup water. Cook until mixture is thick and clear. Let cool. Pout the remaining strawberries into the already prepared pie shell. Cover these strawberries with the cooled glaze and top with Cool Whip.
Beat the cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover and chill. Makes 2 1/2 cups.
Bring cream to a boil. Add potatoes. Cook until cream is absorbed. Mix in remaining ingredients, except cheese. Put in casserole and sprinkle with cheese. Bake at 350° for 1 hour.
Mix Cool Whip and cottage cheese together. Add Jell-O and mix until blended well. Add strawberries and chill for at least 2 hours.
Heat mushroom soup and milk. Add sour cream and chicken. Pour into greased casserole dish. Melt margarine with water; add stuffing mix and optional mushrooms. Spread over chicken mixture. Bake 1 hour at 300°.
Cream butter, sugar, nutmeg and vanilla until light and fluffy. Add eggs and beat until well mixed. Sift together flour, salt, cream of tartar and soda. Combine drained pineapple and sour cream. Add pineapple mixture alternately with dry ingredients to creamed mixture. Mix well.
Mix together and pour into a greased and floured 9 x 13-inch oblong pan.
Mix well. Chill 2 hours. Form into small balls and mash with potato masher or a fork. Bake at 350° for 10 to 12 minutes.
Drain fruit (save juice except pineapple juice). Save enough for 2 cups. To juice add cornstarch, sugar, sherry and butter. Cook until thick. Arrange fruit in Pyrex dish. Pour mix over fruit. Cook 20 minutes at 350°.
Combine dry gelatin and cottage cheese. Fold in whipped topping and mix well. Add oranges, nuts and pineapple, stirring gently! Spoon into glass bowl. Chill well. Serves 8 - 10.
Brown ground beef and onion. Mix with remaining ingredients. Pour into greased 1 1/2-quart casserole. Bake 45 to 60 minutes in 350° oven. Can be reheated.
Melt chocolate in a double boiler. When melted, remove from heat. Add peanuts and mix well. Drop by teaspoonfuls on wax paper. Put into refrigerator until hard. Makes 3 dozen clusters.
In a small bowl combine salsa, sour cream and cilantro. Serve with tortilla chips.
Place 2 cloves of garlic in one cup of vinegar and let it soak for 1 1/2 hours in a large glass jar with top. After an hour and a half add the ingredients to this vinegar mixture. Put a top on the jar and shake well; place in refrigerator. This dressing will keep indefinitely.
Cover bottom of an 8-inch square pan with fruit. Mix 1/2 cup of sugar, butter, baking powder, salt, milk and flour; pour over fruit.
Brown ground beef and onion in skillet; drain. Add tomato sauce and taco seasoning. Simmer until thickened. In greased 9 x 13-inch pan, place 2 to 3 tortillas to cover bottom of pan. Mix together refried beans and 1/4 cup salsa. Spread 1/2 of bean mixture over tortillas in pan. Top with 1/2 ground beef mixture. Sprinkle 1/2 of both cheeses. Add 2 or 3 more tortillas over cheeses. Repeat layers. Top with more tortillas and sprinkle with more cheese, if desired. Bake, covered, at 350° for 30 minutes. Top with sour cream, shredded lettuce, tomato, salsa or additional cheese, if desired. Serves 6 to 8.
Add sugar, nuts and vanilla to frothy egg white. Drop by spoonfuls on a foil covered cookie sheet (mini cookies will require only 1/2 teaspoon). Preheat oven to 400°. Place cookies in oven. Cut off heat and bake for 8 minutes. Remove from oven and allow cookies to cool on sheet before serving. Yields about 30 cookies.
Stir together flour, cornstarch and sugar. In a large bowl heat margarine until smooth. Add flour mixture, slowly and add vanilla to margarine. Beat until well blended. Refrigerate one hour. Shape into 1-inch balls. Place on an ungreased cookie sheet 1 1/2-inches apart, flatten. Bake in 375° oven 10 - 12 minutes. Cool. While hot, sprinkle with powdered sugar.
Bring sugar and corn syrup to a boil. Remove from heat. Add peanut butter and mix thoroughly. Add corn flakes and mix well. Drop by spoonfuls onto wax paper. Cool. This may be spread into a 9 x 13-inch pan and cut into squares. Makes 3 dozen.
Cut each hot dog bun into 6 strips. Melt margarine (if using garlic salt, add to margarine). With paint brush, brush all sides of bread. Sprinkle with sesame seed and poppy seed. Bake at 250° for 2 1/2 hours. These can be frozen. You don't have to thaw before putting on serving dish.
Mix cheese. Add chopped pecans. Shape into ball. Roll in chili powder. Decorate with pecan halves. Chill until firm.
Put enough ice to make about 1 quart of crushed ice in blender and crush well. Add Kool-Aid and blend well. Put in large cups or glasses. Add a spoon and straw. Adults and children enjoy Granny's Southern Heat Beaters.
On large sheet of aluminum foil, place all ingredients in center. Wrap up ingredients and try to form good seal. Repeat this process two more times, making sure to form good seals. Place chicken under foil directly in coals of fire. Allow to cook 15 to 20 minutes on each side. Take off fire and open carefully. Meal should be eaten directly from foil. This recipe is for one person and provides a complete meal.
Cook broccoli according to package directions.	Combine egg, onion, soup and mayonnaise. Layer in 2 quart casserole dish broccoli, cheese and small amount of sauce. Repeat layers. Top with stuffing mix. Sprinkle with melted butter. Bake at 350° for 30 minutes.
Cook on medium-low in large saucepan, enough oil to cover the bottom, an onion and meat, until browned. Add blended whole tomatoes, basil, salt and pepper and cook 30 minutes on low. Add tomato paste, chicken broth and water. Cook 3 hours on low.
Leaving mushrooms whole, bring to a boil in equal parts of vinegar and water. Cook for about 5 minutes. Drain and allow to cool. In a glass bowl, place mushrooms with oil and spices. Add a little vinegar to top. Let set overnight. Before serving, drain out a little of vinegar.
Mix all ingredients, except 1 stick butter. Place in well-greased 9 x 13-inch Pyrex. Then melt and drizzle 1 stick butter on top. Bake at 350° for 45 minutes or until golden brown.
Mix together all the ingredients, adjusting the amount of flakes and soy sauce to your taste. Serve with raw vegetables.
Mix all ingredients together and bake in well cleaned crab shells or baking dish in moderate oven about 20 minutes.
Mix oatmeal in boiling water; let stand while you cream the butter, brown sugar and white sugar. Add well beaten eggs and vanilla. Sift flour, soda, cinnamon and salt; set aside. Add creamed mixture and oatmeal mixture; beat well. Add flour; mix well. Pour in a 9 x 13-inch pan and bake at 350° for 25 to 30 minutes.
Combine first 5 ingredients in bowl. Toss with cucumbers. Refrigerate.
Place in blender with water and chop. Drain and reserve 3 tablespoons liquid. Heat liquid with gelatin until softened. Cool and add salt and pepper. Add vegetables, mayonnaise, cream cheese and lemon juice. Good sandwich spread.
Fill a blender container 3/4 full of crushed ice. Add ingredients in the order listed and blend at high speed until foamy.
Place each chicken breast between 2 sheets of clear plastic wrap. Pound with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic. In a large skillet cook the mushrooms and green onions in 2 tablespoons of melted butter or margarine until just tender. Remove from the skillet.
Mix all ingredients together. Let rise for 1/2 hour. Put in 2 bread pans. Let rise for another 15 min. and put in preheated oven. Bake at 350°F for 1 hour or until brown.
Preheat oven to 400°. Grease muffin tins or use paper liners. Sift together flour, baking powder and cinnamon. Stir in Ralston. Beat egg (or use egg substitute); add oil and pineapple and mix. Add dry ingredients and stir until dry is moistened. Makes 12 muffins. Bake 25 minutes.
Sift together flour, sugar, cinnamon and salt. Slice peaches in crust. Sprinkle 1/4 sugar mixture over peaches. Add cream. Dot with butter. Sprinkle remaining sugar mixture over top. Bake 40 minutes at 350°.
In large mixer bowl, at medium-high speed, beat margarines until creamy. Gradually beat in sugar until light and fluffy. Add egg, vanilla and salt; beat until blended. On low speed, a little at a time, mix in all but 1 tablespoon of the flour until just combined. Divide dough into 4 equal parts and wrap each piece in plastic wrap. Place in freezer 1 hour or in refrigerator 2 to 3 hours or until well chilled. Preheat oven to 375°.
Cream together all the ingredients and spread over cooled dough. Top with raw minced vegetables to your liking. Top with shredded Cheddar cheese and a cut up tomato. Dress with black olives after cutting into serving pieces. Serve cold.
Cook sausage meat until well done, breaking it up with spoon. Chop celery, cabbage and onions up rather small and add to sausage meat. Add about 8 to 10 ounces water and mix well, then cover and let simmer until vegetables are soft. Stir occasionally. Also add salt, pepper and poultry seasoning. Let cool. When cooled, add eggs and moistened bread. Mix well and then stuff your turkey.
Mix all ingredients together and bake in 13 x 9 x 2-inch pan at 375° until golden brown.
Mix in manner of chocolate chip cookies. Bake at 375° for 10 to 12 minutes until lightly browned; do not overcook. Delicious!
Place pork chops in baking dish. Salt well. Top each chop with a lemon slice or 1 teaspoon of ReaLemon juice. Sprinkle generously with brown sugar. Pour 1 tablespoon ketchup over each chop. Cover and bake 1 1/2 hours on 350°.
Roll cake up. Frost outside also. Make chocolate curls. Shave thin with a vegetable parer.
Mix sugar, flour, cocoa and salt. Pour into boiling water and cook until thick. Add butter and vanilla. Stir until blended. Pour into baked pie shell.
Cream sugar, butter and shortening. Add eggs, one at a time, beating after each addition. Add flour slowly, beating well. Add lemon extract and juice; blend. Pour into greased angel food cake pan. Cook at 300° for about 1 hour and 10 minutes.
Cream butter, sugar and vanilla with mixer. Add eggs, beating until light and fluffy. Add melted chocolate and blend well. Sift dry ingredients and add alternately with water to chocolate mixture. Pour batter into three 8 or 9-inch pans which have been greased and lined with waxed paper. Bake in 350° oven for 25 to 30 minutes. Cool. Put layers together with date filling. Frost with favorite fudge frosting.
Brown pork chops in oil in frying pan. Place in greased 8 x 8 x 2-inch dish. Mix together soup, water, catsup and Worcestershire sauce; pour over chops. Cover and cook in 325° oven for 45 minutes to 1 hour.
Bring to boil, then remove from heat. Add maple flavoring to taste. Do not refrigerate.
Preheat oven to 325°. Prepare pastry. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in butter. Stir in semi-sweet chocolate morsels and walnuts. Pour into pastry-lined pie plate. Bake until set, about 1 hour. Serve warm with whipped or ice cream. Makes 8 to 12 servings.
Heat tomatoes; bring to a boil. Add potatoes and salt to taste; reduce heat. Fry bologna in oil until brown. Add onion. Cook until tender. Pour into tomatoes and potatoes. Add black pepper. Let simmer until potatoes are tender. Good over rice and with cornbread.
Heat the butter. Cook the onion and garlic. Add the ground beef and cook until browned. Stir in the tomato juice, tomato paste, Sugar Twin, salt, pepper and basil. Cook, uncovered, over low heat, about 1 hour. Stir occasionally. Makes 1 1/2 quarts. One-half cup serving contains 157 calories. Great for diabetics.
Drain and rinse rice well. Clean vegetables and mix with rice in a large bowl. In separate bowl, mix salad dressing and buttermilk mix together. Pour over rice and vegetables and mix. Refrigerate.
Cook beans until tender (about 1 1/2 to 2 hours). Add potatoes, onion, carrots, garlic, tomatoes, salt and pepper. Cook for 45 minutes or until vegetables are tender. Good with Mexican cornbread and fresh cole slaw.
Mix sugar, cornstarch, salt, egg and milk. Cook over low heat; boil 1 minute. Add butter, vanilla, rice and raisins. Cool and serve.
Brown ground chuck and season to taste. Pour off fat. Mix soups and water. Pour in meat. Place Tater Tots in oblong casserole dish and pour meat mixture over Tater Tots. Top with cheese. Bake at least 30 minutes at 350°.
Mix butter and sugar well. Add eggs. Mix flour, baking powder and salt. Add to mixture with milk. Blend well and add flavoring. Bake at 350°. Pour into greased and floured cake pans.
Drain pineapple chunks, reserving 1 tablespoon syrup. Combine pineapple chunks, reserved syrup, mandarin orange sections, coconut, marshmallows and sour cream. Cover and chill for 2 to 24 hours. Before serving, sprinkle with pecans.
Melt butter; add flour and blend. Add milk gradually, stirring constantly. Heat to boiling and cook 2 minutes. Add corn, salt, pepper, sugar and cheese. Fold beaten eggs into corn mixture. Pour into greased baking dish and bake 45 minutes at 350°. Serves 6.
Place oil, salt and pepper in a preheated, heavy 10-inch frying pan. Cut meat into thin slices and add onion and garlic. Cook over medium heat, stirring constantly, until meat is brown. Add bouillon and mushrooms. Cover pan and cook over low heat for 10 minutes. Blend together cornstarch, soy and water. Add to meat mixture. Cook a few minutes, stirring constantly, until juice thickens and mixture is very hot. Serve with rice. Enjoy!
Mix all of the above ingredients and form into patties. Fry to golden brown in oiled pan (5-10 minutes). Makes 6-9 patties.
Combine all ingredients except hamburger in a saucepan. Pull apart hamburger into small sections or balls and place into saucepan mixture. Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours.
Place chicken between 2 pieces of plastic wrap. Pound chicken to 1/2-inch thickness. Sprinkle chicken with salt and pepper; coat with flour. In a large skillet, brown chicken in 3 tablespoons of butter over medium heat for about 5 minutes or until lightly golden. Remove from skillet and keep warm.
Crunch up 1 roll of crackers; lay in bottom of 9 x 13-inch casserole dish. Melt butter; pour over crackers for crust. Put broccoli in. In saucer, mix milk and soup, then 1/2 the cheese. Pour over broccoli. Slice other 1/2 cheese. Put in chunks on top, then crush other 1/2 of crackers and put on top. Put in oven at 350° for 20 minutes.
Drain first 7 vegetables. Bring remaining ingredients to a boil. Cool and pour over vegetables. Refrigerate at least 4 hours. When ready to serve, drain and reserve liquids for leftovers.
Cook rice in water. In preheated frypan, cook oil (less oil if you have a nonstick pan). Break egg in cup; beat with fork. Pour into warm oil; keep stirring until egg is stringy. Cook about 1 minute. Add cooked rice, green onions and tops and soy sauce.
Mix corn, eggs, sour cream, muffin mix and salt and put in a greased casserole dish. Cut up stick of oleo and put on top. Cook at 350° for 30 minutes. Put Mozzarella cheese on top and cook for 30 minutes more.
Mix cottage cheese and dried orange jello together. Stir in orange slices and crushed pineapple. Stir in Cool Whip. (I sometimes don't use all of carton, depends upon look and how well mixing up.) Can be made in advance and refrigerated or eaten right then.
Cook rhubarb with sugar and water for about 10 minutes or until soft. Serve over ice cream, pound cake, etc.
Beat Crisco, molasses, eggs and sugar until fluffy; sift flour and spices together and add to molasses mixture and milk. Bake in Bundt pan for 45 to 50 minutes at 350°. Glaze with a thin glaze of corn syrup (good with Cool Whip).
Cream butter, sugar and egg. Sift dry ingredients. Put together; add milk and then blueberries. Bake at 350° for 25 minutes or until done.
Wash and drain berries; halve strawberries. Add all berries to a large 6 to 8-quart saucepan. Add pectin to berries and stir together. Over high heat, bring mixture to a boil, stirring constantly. Quickly add sugar. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim foam. Ladle into clean, hot 1/2-pint jars, leaving 1/4-inch headspace. Wipe jar rims with damp cloth; apply new lids and ring bands. Process in a simmering water bath for 10 minutes.
Blend yams with sugar, salt, spice, butter and cream. Mix half the marshmallows with yams. Turn into greased baking dish. Top with remaining marshmallows. Bake in a moderate oven (350°) for 20 minutes, until mixture is puffy and marshmallows delicately browned. Makes 6 servings.
Make a roux by adding heated bacon fat and adding flour. Brown slowly until the color of chocolate. Set aside. Saute onion and bell peppers in butter. Cut up sausage and crab meat. Combine all ingredients in a big pot. Let heat, then stir in roux. Cover and cook slowly for about 4 hours. Add seasonings to taste. Serve over rice. As they say in the bayou, "Eat all you want and pass a good time."
Drain pineapple. Soften cream cheese, beating in sugar and mayonnaise. Add cranberry sauce, pineapple and nuts. Fold in Cool Whip. Pour into loaf pan. Freeze for at least 12 hours before serving. Cover with aluminum foil before freezing. Remove 1 hour from freezer before serving. Yields 8 to 10 servings.
Cream butter. Add sugars, egg yolks (well beaten), flour, milk and then vanilla. Add nuts and fold in beaten egg whites. Put in well-greased tube pan. Bake at 325° for 1 1/2 hours.
In skillet melt butter with sugar. Add apples and cook five minutes. Place apple mixture in a 9x13 pan. Cut cream cheese into cubes and place over apples. Sprinkle with dried cranberries. Top with bread cubes. Beat eggs, milk and vanilla. Pour over bread. Sprinkle with cinnamon and sugar. Place in refrigerator over night. Bake in morning at 350 degrees for 50-60 minutes. Let stand for 15 minutes before serving. Sprinkle with powdered sugar and serve with warm maple syrup.
Preheat oven to 350°. Combine honey and Lea & Perrins Worcestershire sauce in a bowl. Brush ribs on both sides with mixture. Place ribs in a shallow baking pan. Bake for 30 minutes, basting twice with sauce. Remove the ribs from the baking pan and grill 4 inches above medium-hot coals for about 30 minutes more, turning frequently and basting with sauce before each turn. Start checking for doneness after 20 minutes. Do not overcook. Cut between ribs.
Mix flour, sugar and baking powder. Add raisins and caraway seed. Add Crisco. Beat 1 egg; add to dry ingredients, then add milk. Mix together. Bake in a 350° oven in greased pan for 1 hour until golden brown. Makes 1 very large loaf or 2 (9 1/2 x 3 1/2-inch) pans.
Mix in pan over low heat the margarine, chocolate chips and peanut butter. When melted, add marshmallows. Heat slowly until marshmallows melt, then add Rice Krispies. Spread into greased 9 x 13-inch pan. Refrigerate for 30 minutes, then cut into squares.
Prepare mashed potatoes according to package directions, except omit butter and substitute skim milk for milk; set potatoes aside. In a mixing bowl, stir together vegetables, lamb, gravy and basil. Divide among four 12 to 16-ounce casseroles. Top each casserole with mashed potatoes and cheese. Bake, uncovered, in a 350° oven for 30 to 35 minutes or until mixture is heated through.
Mix sugar, flour, milk and egg yolks. Cook in microwave (High heat) until thick, stirring occasionally with wire beater. When thick, add vanilla, margarine and coconut. Pour into baked pie shell.
Bake cake as directed on box. When done, let cool for 1/2 hour. Mix glaze and strawberries together, spread on cake. Top with Cool Whip.
Brown ground beef and onion in pan. Add tomato sauce and spices. Simmer 10 to 20 minutes. Add macaroni to mixture
Separate egg yolks and whites. Beat yolks thoroughly in half the sugar. Beat whites thoroughly in remaining half sugar. Bring pineapple juice to a boil. Add cream; reheat and pour over egg yolk mixture. Fold egg whites into hot mixture. Sprinkle with orange peel. Serves 12.
Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Soak bread in egg mixture until saturated. Heat margarine in skillet until melted. Cook bread until golden brown, about 12 minutes on each side.
Combine sugar, flour and 1/2 teaspoon of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add acini de pepe. Cook at rolling boil until acini is done. Drain acini and rinse with cool water. Drain again and bring to room temperature.
Chop onion. Cut up potatoes. Cook onion in fat in a large pan until tender. Add water and potatoes. Cover and boil gently until potatoes are done. Partly mash potatoes with a fork without draining them. Add milk, salt, vegetables and pepper. Heat slowly, stirring to keep them from sticking. Do not boil. Makes 6 servings, 1 cup each.
Partially thaw out lemonade and Cool Whip, mix together until smooth. Combine with Eagle Brand milk and softened cream cheese; pour into pie shells and refrigerate at least two hours. Makes two pies.
Mix together well butter, sugar and flavoring. Sift together and stir in flour and salt; mix thoroughly with hands. Press and mold in long smooth roll about 2 inches in diameter. Wrap in waxed paper and chill until stiff (several hours or overnight in refrigerator). With thin sharp knife, cut in thin slices and place a little apart in baking pan or ungreased cookie sheet. Bake until lightly brown in 400° oven for 8 to 10 minutes. You may add chocolate chips or nuts or peanut butter and they keep so long. They are very good.
In a bowl, combine all ingredients; mix well. Use as sandwich filling or spread on crackers. Yields 1 1/2 cups.
Mix all. Place swordfish in marinade. Store in refrigerator 2 to 3 hours. Turn steaks 1 or 2 times while cooking, 3 to 4 minutes each side. (Mako shark can be substituted if swordfish is unavailable.)
Combine all ingredients except vanilla. Cook in large saucepan; stir until margarine melts. Cook to soft ball stage. Cool. Add vanilla and beat until creamy.
Cream sugar and shortening. Add beaten egg; sift flour, baking powder and salt. Add to the first mixture with the milk. Pour dough in a greased baking dish. Cover with 1 1/2 cups drained cherries and 1 cup sugar. Just before putting in oven, cover with 1 cup boiling water. Bake for 45 minutes in moderate oven (350°).