HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind peppers and onions, saving juice. Combine with juice and other ingredients. Boil 30 minutes. Put in jars; seal at once.
Sift flour with baking powder and baking soda. Mix flour mixture with first 4 ingredients and add mashed banana and chopped nuts. Pour into cupcake molds and bake at 375° for 20 minutes.
In a saucepan simmer the butter and dates. Cover and simmer until soft, about 15 minutes. Add the Rice Krispies and walnuts. Pack into small pan. Cut into squares. Chill and store in refrigerator.
Mix all ingredients in large bowl. Pour into greased 13 x 9-inch baking dish. Bake at 350° for 45 to 50 minutes or until set. Makes 8 servings.
Combine water and raisins and boil until water is absorbed. Combine other ingredients and mix until smooth. Add raisins and pecans. Bake in 12 x 7-inch pan at 350° for 30 minutes.
To mix: Take large glass dish, crumble cake in bowl. Mix strawberries and Jell-O together. Pour over cake. Let harden. Mix frosting. Put on top. Approximately 198 calories per serving.
Cream sugar, eggs and flour. Then add Baker's chocolate. Cut in large pieces, nuts and dates. Don't cut cherries. Bake in a lined bread pan at 325° for 1 hour and 40 minutes. Christmas treat.
Mix and roll thin on floured board. Brown both sides on pancake griddle and transfer to cookie sheet in 300° oven for a few minutes to harden. Break into pieces and use as crackers.
Add all ingredients together (except pie crust) and mix well. Pour into a lightly baked pie crust and bake at 350° for 50 minutes.
Cook meat until soft. Add sugar, wine, spices and apples and cook about 2 hours. Then add the cherries. Bring to full boil. Can be frozen or canned.
Melt chocolate chips and butter together, blend. Mix nuts and noodles into chocolate mixture. Spoon onto wax paper and freeze for 5 minutes.
Beat yolks until thick and lemon colored; add sugar gradually and 2 tablespoons of juice. Blend well. Add remaining juice alternately with sifted dry ingredients, mixing until smooth after each addition. Fold in stiffly beaten egg whites. Bake in 9-inch ungreased tube pan in slow oven, 325°, for 1 hour. Invert pan to cool. Cover cake with boiled frosting and sprinkle grated rind of 1 orange over frosting before it sets.
Mix together with fork until coarse; chill mixture 1 hour and roll into rope 1/2-inch thick. Cut into 4-inch pieces. Roll in Parmesan cheese or wheat germ. Bake at 500° for 10 to 12 minutes.
Spread mayo on all bus. Sprinkle each half with tuna, pickles and onions. Spoon mayo over all. Sprinkle on cheese. Broil until brown.
Mix tomatoes, margarine, sugar, salt and pepper in saucepan. Bring to a boil. Pour milk in. Stir and bring to a second boil. Cover and simmer 15 to 30 minutes.
Mix salt and vinegar; bring to a rolling boil. Drop meat in for 30 seconds or until meat turns white. Drain and blot meat dry. Mix garlic powder, red pepper (cayenne), garlic salt and liquid smoke well. Brush mixture on meat. Put in oven and bake at 175° for 2 to 3 hours. If making at night, it is best if left in oven overnight after oven is turned off.
Mix all together in crock-pot and serve with tortilla chips hot. Serves 15.
In 10-inch skillet, over medium heat, in hot oil, cook eggplant with garlic and oregano 4 minutes, stirring occasionally. Add remaining ingredients, except tomatoes. Reduce heat to low, cover; simmer 15 minutes. Add tomatoes, simmer 5 minutes or more until vegetables are tender, stirring occasionally. Makes about 4 1/2 cups or 6 servings.
Bring sugar and syrup to boil, then add peanut butter and vanilla. Mix well and pour into Rice Krispies and peanuts. Put in large 13 x 9-inch pan and press down.
Mix all together. Put in greased casserole dish. Bake at 325° for 1 1/2 hours.
Add corn meal to the hot boiling liquid; stir vigorously until a thick mush is formed. Add seasonings. Cool; add egg. Beat well and drop by rounded tablespoon onto a floured board. Roll into small balls. Dredge lightly with flour. Drop into boiling turnip greens liquid and cook slowly for about 15 minutes. Serve with greens.
Remove crust from bread. Spread slices with butter. Place in a greased 9 x 13 x 2-inch baking dish; set aside. Cook sausage until brown, crumbling and drain well. Spoon over bread slices and sprinkle with dices of potatoes and grated cheese. Combine eggs, half and half and salt. Mix well and pour over cheese. Cover and chill overnight. Remove from refrigerator 15 to 20 minutes before baking. Bake, uncovered, at 350° for 45 to 50 minutes or until set.
Combine ingredients except butter and vanilla. Boil until the syrup barely forms a soft ball in cold water. Remove from heat. Cool until lukewarm. Add butter and vanilla. Beat until creamy and stiff enough to spread.
Cream butter and sugar by hand. Add eggs. Mix in the dry ingredients (which have been sifted together). Add vanilla. Roll out very thin and cut with a biscuit cutter. Bake in a moderate 325° oven until cookies are a light brown. Makes many thin and crisp tea cakes.
Cut meat into 4-inch strips. Brown in shortening. Add onions. Cook until soft. Combine all the rest, except noodles. Add to meat. Heat thoroughly, do not boil. Serve over cooked noodles.
In skillet, melt butter; cook celery, mushrooms and white rice until golden. Stir in wild rice; spread on bottom of roaster. Combine soup mix and water. Pour over rice mixture. Prepare Cornish hens; arrange on top of rice mixture. Bake at 400° for 50 minutes. I cover with foil and remove to brown. A nice holiday dish.
Blend sugar and butter until smooth; mix in eggs, one at a time. Add remaining ingredients, mixing well. Pour into a pie shell. Dot top with nutmeat. Bake at 400° for 15 minutes, then reduce heat to 250° and bake until filling in center is shaky. If center is solid, it is overcooked. If pie browns too soon, cover with foil.
Preheat oven to 350°. Lightly grease square cake pan. In pan, put pineapple on bottom, then fruit pie filling. Cover with yellow cake mix (straight from the box). Slice butter thin and place all over top of dry cake mix. Sprinkle vanilla on top. Place in oven and bake until golden brown.
Arrange peaches into buttered 8-inch baking dish or pan. Sprinkle lemon juice over peaches; blend together flour, sugar and salt. Cut in butter until consistency of coarse meal. Sprinkle crumb mixture over peaches. Bake at 375° for 30 minutes. Serves 6, with vanilla ice cream.
Put ingredients into a 9 x 13 inch ungreased pan, mix with fork, and bake in 350° preheated oven for 45 minutes. Cool, then sprinkle with powdered sugar. Yummy-Yummy!!
Mix dry ingredients in large mixing bowl. In separate small bowl, mix oil, vanilla, buttermilk and water. Add all at once to dry ingredients and stir until well blended. Pour into greased and floured 9 x 13-inch pan. Bake in preheated 350° oven about 30 to 35 minutes or until done (top springs back).
Mix first 6 ingredients and bake at 350°. Mix last 2 ingredients and use as topping.
Brown sausage and drain. Spread crescent rolls into the bottom of a pie pan. Bake at 350° for about 5 minutes. Remove from oven and sprinkle sausage into pie pan. Sprinkle cheese over sausage. Mix eggs, milk, oregano, salt and pepper. Beat with a fork. Pour mixture into pie pan. Bake about 40 minutes or until eggs are done.
Precook pie shell. Lightly saute squash and onion in small amount of margarine. Season to taste. Mix eggs and half and half. Layer ingredients into pie shell. Can top with sliced tomatoes. Bake at 375° for 50 minutes on bottom shelf of oven. Slice and serve.
Separate juice from fruit and pineapple. Cut oranges and mix with fruit and pineapple. Combine juice, Tang and dry pudding in medium size bowl. Dice apples and bananas in juice. Stir and let set for a brief period. Mix all ingredients and refrigerate.
Soften yeast in lukewarm water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add flour to make a thick batter; mix well. Add yeast and eggs; beat well. Add more flour to make a soft dough. Turn out on lightly floured board; knead until smooth. Place in a greased bowl. Cover and let rise in warm place until doubled in size, about 1 1/2 hours. Punch down. Let rest 10 minutes. Shape into tea rings, rolls or coffee cake. Let rise until doubled, about 1 hour. Bake at 350° for 30 minutes for coffee cake, 25 for rolls or 20 minutes for individual rolls.
Mix 1 cup warm water, yeast and flour. Cover bowl and let stand for 30 minutes. Add rest of water, flour, shortening and sugar. Refrigerate until ready to use. Let rise 2 hours before cooking. Bake at 450° until golden brown.
In a 2-quart bowl, mix dry milk, peanut butter and honey. Roll dough into balls. Roll the balls in coconut. Makes about 24 kisses.
Line a 12-inch pizza pan with heavy-duty aluminum foil. Grease foil and set aside.
Combine all ingredients; mix well. Put into greased 3-quart casserole. Top with 2 cups crushed corn flakes, tossed with 2 tablespoons melted margarine. Bake at 375° for 45 minutes. Serves 12. Turkey may be substituted for chicken.
Preheat oven to 350°. Prepare broccoli according to package directions. Drain broccoli and arrange evenly over bottom of 2-quart baking dish. In small mixing bowl, blend soup and evaporated milk. Pour mixture over broccoli and top with cheese. Bake 25 minutes. Remove casserole from oven, top with onion rings and bake an additional 10 minutes. Makes 8 servings.
Cook dried peaches in covered pan on low heat, using one cup of water until they are tender when cut with fork. Remove from heat and drain. Mash with fork and add sugar. Set aside to cool. Roll biscuits into circles (5-inch diameter), using flour on cutting board. Place peaches on one half of biscuit. Fold the other half over and use fork to seal the two curved edges together. Fry on low heat in thin coat of oil until golden brown on one side. Turn and cook on the other side, adding oil as needed.
In each of 5 tall glasses, place 2 scoops orange sherbet. Pour in chilled carbonated orange beverage to fill glasses. Makes 5 servings.
In large skillet, brown the seasoned pork chops. Place in large baking dish so that each chop will be on bottom. Place 1 pepper ring on each pork chop. Place large spoon of rice in bell pepper ring. Pat until firm. Put generous tablespoon of soup (undiluted) on rice. Place a slice of onion and a slice of tomato on top. Pour mashed tomatoes over chops and cover with foil. Bake 1 hour at 375°. Serves 6.
In a skillet, saute celery, onion and red pepper in 2 tbsp. butter until tender. Remove from the heat; stir in soup, corn, chestnuts and almonds. Transfer to a 2 qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake uncovered at 350° for 25-30 minutes or until bubbly.
Add all vegetables to cut up stew meat in oven safe pot or deep casserole dish with lid. Pour V-8 juice over ingredients. Add tapioca and stir. Cook in oven 4 hours at 250. Keep lid on tight and don't peek.
Place all ingredients in a blender container. Cover and process on high until smooth. Pour into glasses. Refrigerate any leftovers. Makes 2 servings.
Mix and store in an airtight container. Use a big slotted spoon to mix the ingredients, using a sifting motion. It is good either hot or cold.
Combine water, sugar and cornstarch together in a saucepan; cook over medium heat until thick and clear, stirring constantly. Add strawberry gelatin. Stir until dissolved and mixed. Cool. Place fresh strawberries in baked pie shell. (Use as many strawberries as you want.) Pour cooled gelatin mixture over berries. Refrigerate for approximately 3 to 4 hours or until firm.
In a medium bowl, beat egg yolks. Add 1 cup sugar and salt, beating until well blended; set aside. In a medium saucepan over medium to low heat, bring 2 cups of the cream to just under boiling. Gradually stir in 1/3 of hot cream into the yolk mixture until smooth, then stir back into hot cream in saucepan. Stirring over low heat, cook until mixture coats a metal spoon and is slightly thickened.
In large bowl cream butter and sugar; add eggs. Beat until light and fluffy. Add almond extract; stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch pan. Turn mixture into pan. Spoon pie filling into cake in 6 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes, until done. Filling will sink into cake while baking. Place bottom side up on serving plate. Dust with powdered sugar if used. Spoon Cool Whip on top if desired.
Melt butter in pan; add 1 cup sugar and peaches and juice. Bring to a steady boil. Mix cinnamon, nutmeg, flour, milk and sugar. Put the peach mixture in baking dish. Add flour mixture; do not mix. Just pour over peaches. Bake at 375° for 40 to 45 minutes.
Mix all ingredients together, except 1 package of chopped beef. Shape into a ball and roll ball around in chopped beef.
Prepare seasoned flour. Skin chicken and cut into serving size pieces. Dredge well in seasoned flour. In heavy skillet, over medium-high heat, melt margarine or butter. Add chicken pieces and brown in batches if necessary on all sides. When brown, transfer to roasting pan with tight fitting cover. Pour beer over chicken. Cover. Bake at 350° for 1 1/2 hours or until chicken is very tender. Makes 6 to 8 servings.
Place carrots in serving dish. Set aside. In saucepan, put soup, sugar, vinegar, Worcestershire sauce, mustard, vegetable oil and salt. Bring to a boil. Remove from heat. Add onion and pepper. Pour over carrots. Let stand overnight in refrigerator.
Mix together peanuts, sugar, corn syrup and salt in 1 1/2 quart glass casserole. Microwave (High) 8 minutes, stirring once after 4 minutes. Stir in butter and vanilla. Microwave 2 minutes more. Stir in baking soda. Pour onto greased baking sheet. Stretch until thin, using 2 forks. Cool and break into pieces. Makes 3/4 pound.
Mix dry ingredients and vinegar together. Using an electric mixer slowly add Wesson oil, beating until smooth and all oil is added. Makes 1 1/2 cups.
Lightly beat eggs. Add sugar and flour. Mix. Add other ingredients except pecans and mix. Add pecans and pour into unbaked pie shell. Bake at 350° for 50 minutes or until firm. Cool and serve.
Mix, then soak meat for at least 2 hours (the longer the better). Broil or barbecue. Also may be used for stir-fry.
Beat egg with milk; stir in 1 tablespoon Crisco and corn. Add combined dry ingredients and stir just enough to evenly distribute the ingredients. Drop from tablespoon into Crisco oil; fry about 4 minutes. Drain on paper towel. Makes 12 to 16 fritters.
Mix all ingredients except cornflakes and butter in large bowl. Place in 9 x 13 buttered pan. Mix cornflakes and butter and spread over potato mixture. Bake 1 hour at 350 degrees.
Mix flour, cornstarch and sugar in bowl. Blend in butter until a soft dough is formed. If dough is too soft to handle, cover and chill. Shape into 3/4-inch balls. Roll into coconut. Place 1 1/2-inches apart on ungreased baking sheet. Bake at 300° for 20 to 25 minutes or until lightly browned. Makes 3 dozen.
Pour boiling water on lemon gelatin; stir until dissolved. Add 1 tablespoons of lemon juice; cool until almost congealed, then add chopped apples, celery and raisins. Whip package of whipped cream until it forms firm peaks. Fold in fruit and gelatin mixture. Put in 1-quart mold and chill until firm. Serve on lettuce with a few chopped nuts on top.
Combine first 5 ingredients in a lightly greased 2-quart baking dish. Place pork chops on bean mixture. Combine catsup, brown sugar and Worcestershire sauce and spread over chops. Cover and bake at 350° for 35 minutes. Uncover and bake an additional 15 minutes.
Brown meat quickly in oil or to prepare with less fat, omit oil. Drain oil from meat. Add onion. Cook over medium heat until onion is tender. Add seasonings, tomatoes, corn and bouillon; bring to a boil. Stir in green pepper; boil again. Stir in rice; cover and simmer 5 minutes. Fluff with fork. Makes 4 servings.
Brown meat in large skillet and drain. Sprinkle with generous amount of chili powder. Stir and cook an additional several minutes. Put tomato juice, stewed tomatoes, beans and chili seasoning in large pot (5-quart) and heat on moderately high heat. Add meat, macaroni and onions (if desired). Reduce heat to low and cover. Stir frequently. Add chili powder to taste and Tabasco sauce (if desired). Cook at least 2 to 3 hours. The longer it cooks the better it gets.
Butter an 8 x 8-inch baking dish. Slice potatoes, sausage and onion thin then layer. Cover with sliced or grated Velveeta. Cover with soup. Then cover with foil and bake at 400° for 45 minutes.
Steam cauliflower. Cut into small pieces. Add all the ingredients except cream of mushroom supplement. Mix Hi-Energy Cream of Mushroom Soup Supplement with liquid from steamed cauliflower to make 1 cup. Stir soup mixture in lightly to ingredients.
Have eggs and buttermilk at room temperature. Put Crisco and sugar into bowl and beat. Add eggs, one at a time, and keep beating. Next mix red food coloring with cocoa, add to butter mixture with vanilla and butter flavor and beat. Next add the flour, salt and buttermilk in three portions, beating after each addition, and beat until smooth. Last mix soda and vinegar together and blend into batter with a spatula, do not beat. Pour into a 9 x 13-inch pan lined with wax paper. Wrap a wet sweat band around the pan for even baking. Put in a 350° oven and bake for 40 minutes. Cool completely.
Combine chuck, onion, bread crumbs, egg, sour cream, catsup, mustard, parsley, salt and pepper in large bowl; mix well. Spoon mixture in 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease shallow 9-inch round baking dish. Drain and squeeze out excess moisture from spinach. Place in mixing bowl. Stir in cottage cheese, sour cream, eggs, flour, nutmeg and salt. Blend thoroughly and turn into greased dish. Bake 45 minutes or until firm and puffy. Serves 4 to 6.
Brown hamburger and drain. Add remaining ingredients and heat until cheese is melted. Keep warm in crock-pot. Serve with nacho chips.
Mix and sift flour, baking powder, salt and sugar. Stir in corn meal. Add milk to beaten egg and stir into first mixture. Add shortening and blend. Turn into shallow greased 8-inch pan. Bake in hot 400° oven for about 20 minutes.
Mix together with 2 1/2 to 3 cans of milk. Heat to steaming. Be careful not to scorch. Serves about 8.
Slice cucumbers very thinly. Add sliced onions and whole garlic cloves. Add salt. Cover completely with cracked ice and then mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients and pour over cucumber mixture. Heat just to a boil. Seal in hot, sterilized jars. Makes 8 pints.
Beat eggs until creamy. Add syrup, sugar and 1 stick of melted butter. Mix thoroughly. Add chopped pecans. Pour into a 9-inch pie shell. Bake at 350° for approximately 40 minutes.
Combine ingredients, except oil. Mix well. Pour about 2-inches salad oil into a saucepan or frying pan and heat to 375°. Drop batter by tablespoons, 4 or 5 at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Serve immediately. Yields about 24 puffs.
Heat soup, milk and onions; add half of the cheese, half of the beef and also the can of mushrooms. When hot, add the noodles. When the noodles have softened, pour into a buttered casserole. Top with remainder of the cheese and beef. Bake for 45 minutes at 350°.
Mix oil and buttermilk. Mix water and yeast together, then add to oil and buttermilk mixture. Add dry ingredients; let mix for 15 minutes on low. Can add cheese, if desired. Shape into biscuits. Brush tops with butter. Bake at 400° for 15 minutes.
Slice unpeeled apples; cook until they are tender and run through colander. Combine all ingredients. Cook in covered pan or roaster in a 350° oven for 1 1/2 to 2 hours or until a small amount of the mixture will hold its shape when cool. Stir down from the sides 2 or 3 times during the process. The Apple Butter does not stick to the pan or scorch. It does beautifully cooked in crock-pot 5 or 6 hours.
Combine shortening and sugar; sift salt, baking powder and flour together. Add eggs, one at a time, beating well after each. Add flour and milk. Pour into greased and floured cake pan and bake at 350° until lightly browned.
Peel and boil potatoes as you would for mashed potatoes. Mash and add mayonnaise, sour cream, milk, eggs, mustard and parsley. Mix well. Pour into greased casserole dish. Sprinkle Parmesan and Cheddar on top. Bake, uncovered, at 350° for 25 to 30 minutes. Serves 4.
Combine all ingredients. Mix well. Drop mixture by tablespoon onto a hot skillet generously greased with butter or shortening. Fry on both sides until brown. Serve hot with sour cream or with applesauce.
Melt oleo and mix with other ingredients. (Chopped shallots or mild onions are optional.) Bake in muffin pans sprayed with Pam at 400° until done and slightly brown.
Fry potatoes and onion in butter and vegetable oil in large skillet, until browned. Add ham, corn, salt and pepper. Stir well, cooking on medium, 5 minutes. Turn off heat. Lay sliced cheese over top of skillet and cover for 5 minutes. Uncover and fold cheese into dish with wooden spoon. Serves 4.
Preheat oven to 375°. Place butter on large jelly roll pan. Heat in oven until melted; set aside. Pare potatoes and quarter lengthwise. In a large plastic bag, combine cheese, flour, salt and pepper. Shake to coat. Place potatoes in butter on pan. Cook 1 hour and turn halfway through cooking. Serves 6.
Preheat oven to 350°. Place bread in a baking dish. Spread broccoli on top. Mix rest of ingredients together and pour over broccoli. Bake at 350° for 30 minutes. If desired, add more grated cheese and bake 5 minutes longer or until cheese on top is melted and bubbly.
Cover corned beef with water. Cook until almost done. Add vegetables and simmer until done. Slice corned beef thin; serve with horseradish, if you prefer.
Cream the butter. Beat in cream and vanilla. Sift together the flour and superfine sugar. Add this gradually to the creamed mixture. Mix in the chopped walnuts or pecans. Chill. Pinch off in pieces and roll into small balls. Place 2 inches apart on greased baking sheet. Bake in moderately slow oven, 325°, for 20 minutes. Take from baking sheet and roll in vanilla sugar. Yield: 3 1/2 dozen cookies.
Crush corn chips and place in casserole. Brown meat and mix with beans. Pour over chips. Pour undiluted soup over meat mixture. Pour sauce over meat and soup. Sprinkle with grated cheese. Bake 20 minutes at 350°.
Mix preserves, horseradish, mustard and pepper. Store in a covered jar in the refrigerator. To serve, place 1/3 Hot Jezebel on cream cheese. Serve with assorted crackers.
Cut chicken into bite-size pieces and boil in separate pan. Drain and add to soup pot. Add vegetables, spices, tomato soup, water and V-8. Liquid should be over tops of vegetables. If not, add equal amounts of tomato soup, water and V-8. Bring to boil and simmer 1 hour. Add tomato paste; stir and serve.
Combine cake mix, eggs, peanut butter and butter. Beat at medium speed for 1 to 2 minutes. Press half of the cake mix in ungreased pan. Bake at 350° for 10 minutes. Remove and let cool. Sprinkle with morsels and milk. Add remaining cake mix. Bake 30 minutes at 350°. Let cool and cut into squares.
Scald milk with onion, remove onion. Thicken milk. Stir constantly, cooking 20 minutes. Cook tomatoes with sugar 15 minutes, add soda and rub through a sieve. Combine mixtures and strain. Serve hot.
Season pork chops with garlic powder and mustard powder. Brown and drain off all excess oil. Add barbecue sauce and water. Cover and simmer 30 to 40 minutes. Serve with rice.
Heat oven to 375°. Butter 2-quart casserole. In a 2-quart saucepan, bring water to boil; mix cornmeal and salt. Add in steady stream while stirring. Lower heat and cook 1 minute, stirring to avoid lumps. Beat in butter and milk until smooth. Pour into casserole and bake for 40 minutes or until a knife inserted in the center comes out clean.
Quarter biscuits. Roll in 3/4 cup sugar and 1 teaspoon cinnamon. Place by pieces (half of biscuits) in ungreased Bundt pan and pour half of following mixture over it.