HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight, then drain. Put beans, water, broth and all spices, onion and garlic in pot. Simmer 1 hour, then add pork chops and chicken; cook until done. Add sausage about 30 minutes before done. Long, slow cooking brings a better flavor.
Cream together the butter, sugar, vanilla, eggs and sour cream. Add the flour, baking powder, baking soda and salt. Chill. Roll and cut out. Bake at 350° for 8 to 10 minutes or until lightly browned.
Drain pineapple, reserving 1 cup juice. In a saucepan, combine 3/4 cup sugar and the cornstarch. Stir in the pineapple liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in remaining sugar and pineapple. Cool slightly. Fill a pastry-lined 9-inch pie plate with the pineapple mixture. Top with second crust, crimp and bake at 375° for 50 to 60 minutes until crust is golden.
Butter bottom and sides of a 2-quart microwave dish. Place apple slices in dish. Combine oats, flour, brown sugar, salt and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over apples. Bake for 16 minutes, turning 1/4 turn every 2 minutes.
Mix together and store in refrigerator. Serve as a dip with Frito-Lay corn chips. Keep in refrigerator and add tomatoes and peppers often and other seasonings as needed.
Mix all together. Melt butter in baking pan and put biscuits in hot pan. Bake at 450° until brown.
Cream Crisco and sugar. Add egg yolks, one at a time, and beat well. Add liquids alternately with dry ingredients (except 1 cup flour). Add stiffly beaten egg whites. Fold in fruits and nuts that have been dredged in one cup flour. Steam 3 hours and dry out in slow oven for 1 hour.
Place spices in cheesecloth. Bring liquid to boiling point. Simmer together for 20 minutes. Remove bag and store, covered, for reuse. Taste and simmer longer if desired. Serve with cinnamon stick in front of a roaring fire!
Cook potatoes. Let cool, then peel. Then dice potatoes. Cook eggs and peel, then dice eggs. Chop onion. Mix potatoes, onion and eggs together. Mix Miracle Whip, milk, vinegar, sugar, mustard and garlic powder together, then pour over the mixture. Chill and serve. To make smaller batch, just half everything.
Cook 45 minutes at 350°, covered. Uncover, add cheese and melt.
In separate bowl, mix mayonnaise, sugar and vinegar; stand aside. Fry bacon until crisp; lay on paper towel to cool. Break cauliflower and broccoli in bite-size pieces into salad bowl; add diced onion, shredded carrot and shredded cheese. Crumble bacon over top. Pour mayonnaise dressing over top; toss and refrigerate 1 hour. Mix or toss before serving. Serves 6 to 8.
Heat oven to 375°. In large bowl, beat brown sugar and margarine until light and fluffy. Add egg; blend well. Stir in zucchini and vanilla. Lightly spoon flour into measuring cup; level off. Add flour, cinnamon and baking soda; mix well. Fold in oatmeal and raisins. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake for 10 to 14 minutes or until light golden brown. Store in loosely covered container.
In 9 x 12-inch pan, slice Twinkies in half to make layer in bottom of pan. Mix pudding as directed on box. Spread over Twinkies after thickened. Top with Cool Whip. I use chocolate pudding.
Heat and boil the first 3 ingredients until it forms a soft ball. Add peanut butter. Set in sink in cold water and stir until it becomes thick.
Grease and flour a 13 x 9 x 2-inch pan. Heat oven to 350°. Melt butter and peanut butter; stir in sugar, vanilla and eggs until blended well. Add flour and stir until combined. Do not beat. Bake 25 or 30 minutes. Cool and cut into squares.
Brown meat slightly and add vegetables. Add tomato sauce or a quart of tomatoes and a small can tomato paste for color. Set aside. Boil 2 cups macaroni in salted water. Mix all together and simmer for 15 minutes. Serves 6.
Combine all ingredients in a large skillet and bring to a boil. Reduce heat, cover and cook 10 to 12 minutes until the vegetables are crisp-tender and all liquid is evaporated. Serves 6.
Combine shortening, salt and vanilla and add 1/4 of the sugar. Add milk and remaining sugar alternately. Mix until smooth and of spreading consistency.
Mix peanut butter and milk. Add Bisquick and vanilla. Form in small balls and roll in sugar. Flatten with fork. Cook about 6 minutes at 375°.
Mix together shortening, sugar, egg and vanilla. Sift together flour, salt and soda and add to first mixture. Beat 2 minutes. Drop rounded teaspoonfuls about 2-inches apart on a lightly greased cookie sheet. Bake in a 375° oven 8 to 10 minutes or until lightly browned. Cookies should be soft. Cool slightly, then remove from cookie sheet.
Cream together the butter and sugar for 15-20 minutes. Add eggs, one at a time. Add flour, lemon extract, Then fold in the 7-UP drink. Pour into a well-greased Bundt pan. Bake at 325° for 60 to 75 minutes.
Cut flowerets from broccoli with 1 1/2 stem. Split the large one to make bite-sized. Combine vinegar, oil, garlic, sugar and dill for marinade in jar. Shake. Put broccoli in medium-size baggie and pour marinade over. Tie and refrigerate up to one day before serving. Mix mayo, curry, catsup, Worcestershire sauce together for dip. Refrigerate. Drain broccoli and serve with dip.
Preheat oven to 350°. In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. (Do not overbake).
Combine first five ingredients. Cut in butter with a pastry blender until mixture resembles coarse corn meal. Set aside. Combine peaches, extract and water. Spoon into a greased 9-inch square dish. Sprinkle flour mixture over peaches, then sprinkle nutmeg on top.
Cream butter and sugar; add eggs and vanilla. Beat until light. Mix soda in buttermilk. Add bananas and part of flour; beat well. Add the soda-milk mixture; stir in rest of flour. Beat real well. Makes 3 loaves. Bake for 45 minutes at 350°.
If you use sliced cheese, fold in four pieces and I use 2 per pig in the blanket.
In a 9-inch pie plate or 2-quart oblong baking dish, arrange broccoli and chicken. In small bowl, combine soup and milk; pour over broccoli and chicken. Sprinkle cheese over soup mixture. In a cup combine bread crumbs and margarine. Sprinkle over cheese. Bake at 450° for 20 minutes or until hot and bubbly.
Dissolve yeast in 3/4 cup warm water; set aside. In large bowl, mix 2 3/4 cups warm water, sugar, salt and shortening. Gradually add 5 cups flour; beat until smooth. Add yeast and rest of flour until dough is workable. Put on floured board, knead until smooth and elastic, about 10 minutes. Place in greased bowl and cover with hot towel. Let rise until double in size. Put into greased loaf pan. Let rise. Bake in preheated 425° oven for 30 to 35 minutes or until golden brown. Remove from pan, brush with butter. Cool on wire rack.
1. Put pork roast, 1 c. water, cloves, and 1 large onion (sliced) in crock pot. Cook overnight on very low heat. 2. Take pork out next morning and let cool. Discard juices saving 1/2 c. After pork has cooled pull it apart using two forks (or your fingers). Throw away any fat. 3. Put shredded pork back in crock pot. Add diced onion and BBQ sauce. Cook on low heat another 5-6 hours. Add reserved juice if needed.
Beat eggs. Gradually beat in the sugar, then the oil. Combine all dry ingredients. Add to the first mixture alternately with the zucchini. Stir in raisins, walnuts and vanilla.
Scald scallops; pour boiling water over them and let stand 10 minutes. Saute celery, onions and mushrooms in butter or margarine. Using 1 to 1 1/2 tablespoons flour make gravy in pan. Add 1 to 1 1/2 cups water. Combine all ingredients. Place in large casserole dish. Cover with buttered bread crumbs and bake. Bake 45 to 60 minutes at 350°.
Cream together Crisco and sugar. Add eggs. Sift dry ingredients. Add to shortening mixture alternating with milk. Bake at 350° for 1 hour and 15 minutes. Cool 10 minutes. Bake in greased and floured tube pan.
Form into balls; roll in sugared cereal flakes (crushed). Press a nut into top of cookie or may omit dates and add chocolate chips and place chocolate wafer on top. Bake 8 to 10 minutes at 375°.
Cut roast in pieces. Put in a crock-pot (low). Add other ingredients. Cook 8 to 10 hours or until very tender. Pull meat off in small pieces. Put back in roasting juices and serve over buns.
Mix sugar cocoa, and butter. Beat in eggs and add vanilla. Mix well, then stir in flour and nuts. Beat one minute. Pour into 13 x 9 inch pan and bake 30 to 40 minutes at 350°. While warm spread marshmallow cream evenly over cake; cool before icing.
Combine onions, oil and garlic in a large heavy pot. Cover and braise slowly for 40 to 45 minutes. After 30 minutes, remove the cover. Season with salt and pepper and cook, uncovered, until tender and golden. Stir from time to time; do not brown. Lift onions into pie shell with a slotted spoon to remove excess moisture. Sprinkle with grated cheese and decorate with anchovy fillets and black olives. Bake in preheated 400° oven for 20 minutes.
Chop up celery, bell pepper and onion; saute. Add remaining ingredients; mix well. Bake in casserole dish at 375° for 40 minutes.
In large bowl, combine sugar, peanut butter, vanilla and butter. Knead with hands until blended. Add Beer Nuts* and knead until mixture is smooth. Spread peanut butter mixture into a 9 x 13-inch pan. Smooth and flatten surface of mixture by placing sheet of waxed paper on top and "roll" over surface with a small juice glass or rolling pan. Break chocolate bar into several pieces and melt over double boiler; spread melted chocolate evenly over peanut butter mixture. Refrigerate until chocolate has hardened, about 15 to 30 minutes. Cut into squares.
In large kettle, cook bacon until almost crisp. Add green pepper, onion and garlic. Cook until tender. Add beef cubes and brown on all sides. Sprinkle with paprika, salt and pepper. Add sugar. Stir and cook for 2 minutes. Add tomatoes and broth. Cover and simmer for about 1 1/2 hours or until beef is tender. One half hour before serving, add potatoes. Cook until tender. Garnish each serving with a dollop of sour cream. Serves 8.
Separate whites and place in egg tray. Place yellow in bowl. Beat in squirt of pickle juice and salt and pepper. Scoop by spoon into egg whites and serve.
Soak dried chopped apricots in water at least 1 hour. Drain and reserve 1/4 cup liquid. Cream margarine and sugar; add egg. Add sifted dry ingredients alternately with orange juice and reserved water. Stir in apricots and nuts. Bake in a greased and floured loaf pan or 2 small pans at 350° about 1 hour. Let cool before slicing. This freezes well. If not enough water leftover from apricots, add water to get desired amount.
First Layer: Melt oleo in saucepan. Mix in pretzels and 3 tablespoons sugar. Place in a 9 x 13-inch pan and bake 10 minutes at 350° to 375°.
Cream butter; add sugar gradually, creaming until light and fluffy. Add lemon rind. Sift dry ingredients and add alternately with milk. Fold in beaten egg whites and blend in well. Bake in 2 greased pans at 375° for 25 to 30 minutes.
Combine potatoes with flour, onion, cream, salt and pepper. Heat butter in heavy skillet. Add potatoes. Pack firmly to make an even layer and brown. Reduce heat and cook for 20 minutes. Top with shredded Cheddar cheese during last 5 minutes of cooking. Fold over like an omelette onto serving dish and serve immediately.
Dissolve gelatin in hot water. Add sugar and stir till dissolved. Add lemon juice, cold water and pineapple juice. Stir well.
Measure all dry ingredients in sifter. Beat eggs in a large mixing bowl. Add dry ingredients and oil in small amounts at a time, stirring well. Stir in carrots and nuts. Mix well. Pour into three greased and floured round cake pans. Bake at 350° for 30 minutes or until done when tested with a toothpick or cake tester. Frost with Cream Cheese Icing.
Cook rice with water. Mix all ingredients, except Velveeta, in a large bowl. Pour into large casserole dish. Top with the slices of Velveeta. Bake at 400° until cheese starts to brown.
Lightly salt and pepper chicken. Brown in margarine until golden. Mix sauce ingredients, mayonnaise and Grey Poupon; add zucchini, squash, onion, and garlic to sauce. Place chicken and pan drippings in the bottom of a casserole. Pour sauce/vegetable mixture on top of chicken and bake at 350° for 30 minutes. Remove from oven and sprinkle cheese on top and return to oven for approximately 2 minutes or until cheese melts. Enjoy.
Combine sugar, brown sugar, margarine, oil, egg and vanilla in a large mixing bowl; mix well. Combine flour, salt, soda and cream of tartar; add to creamed mixture, mixing until well blended. Stir in cereal, coconut, oatmeal and nuts. Shape dough into 1-inch balls. Place on greased cookie sheet 1 inch apart; flatten with fork. Bake at 350° for 12 to 15 minutes. Yields 5 1/2 dozen.
Place chicken in pan. Top with sauerkraut. Put slice of cheese on top of sauerkraut. Pour Thousand Island dressing over top. Bake at 300°, covered, for about 50 to 60 minutes. Uncover for last 10 minutes.
Cook spinach according to package. Squeeze out all liquid. Mix all ingredients and chill 2 hours. Roll into 75 one inch balls. Freeze or refrigerate until ready to cook. Cook in 300° oven for 30 minutes on ungreased sheet.
Combine first 8 ingredients; mix well. Stir flour and baking powder together; add to apple mixture and stir well. Drop mixture by teaspoonfuls into deep oil heated to 375°. Fry fritters until golden (about 3 minutes). Drain on paper towels. Dust with powdered sugar. Serve hot. Yields about 5 dozen.
Mix all together with electric mixer. Pour into greased pie pan. Cook 30 to 40 minutes at 300°. Use Cool Whip or ice cream on top.
Thaw and drain spinach. Mix with mayonnaise, sour cream, bacon bits, green onions and dressing mix. Refrigerate 2 hours. Spread mixture on 8 to 10 flour tortillas. Roll up and slice. Best if refrigerated 24 hours before serving. Serves 20 to 25 people.
Brown beef. Add remaining sauce ingredients. Cook slowly, stirring frequently, until thickened, approximately 1/2 hour. Cook spaghetti. Serve 4-ounce ladle of sauce over 4 ounces spaghetti. Serves 50 (4 ounces sauce and 4 ounces spaghetti per serving).
In skillet, over medium heat, cook and stir broccoli, carrots, onion, Italian seasoning, garlic and pepper in margarine for 3 minutes. Add tomato. Cook for 1 minute or until vegetables are tender-crisp. Toss with hot linguine, Egg Beaters and cheese. Serve immediately. Serves 8.
Mix flour, margarine and nuts like a pastry. Press in 9 x 13-inch Pyrex until flat (mold up sides). Bake at 350° for 10 to 15 minutes. Let cool. Beat cream cheese and powdered sugar until light and creamy. Fold in 1 large Cool Whip. Spread on cool crust. Then mix chocolate pudding and milk and place on cream cheese layer. Spread small Cool Whip on top. Keep refrigerated until ready to serve.
Cut fryer in quarters. Combine lemon juice, oil and seasoning to make marinade. Pour over chicken. Be sure all chicken parts are in contact with marinade. Marinate for 1 hour in refrigerator. Drain chicken. Dust with flour. Heat oil in heavy skillet. Place chicken in hot oil and fry until golden brown on all sides. Bake in a 350° oven about 30 minutes or until tender. Makes 4 servings.
Completely dissolve Jell-O in boiling water in 9 x 13 x 2-inch dish. Stir in eggnog, Cool Whip and strawberries until mixed well. Chill until firm.
In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or containers; cover and refrigerate up to 3 weeks. Do not freeze.
Lightly grease a baking sheet and preheat oven to 450°. Sift flour, sugar, and salt into a bowl. Grate butter into the flour mixture, mixing through gently; use your fingers to rub together any lumps. Add the milk and mix together until a sticky dough has formed. Put the dough mixture onto a lightly floured surface and knead with your fingers until smooth. Press or roll the dough flat (about 2cm thick). Cut out scone circles with the cutter until no dough remains. Place all scones on the baking sheet (they should not touch each other) and bake on the center rack for 12-15 minutes or until golden brown on top.
Cook together, stirring constantly until bubbles. Remove from heat. Add sweet milk, vanilla and powdered sugar; beat until spreadable.
Line muffin tin with foil liners. Place 1 vanilla wafer in the bottom of each. Mix cream cheese, sugar, vanilla and eggs until smooth. Fill cups and add toppings. Bake at 325° for 25 minutes.
Use small fish such as catfish, lemonfish or shark. If you use a fish with scales, you will have to remove the scales. The fish must be gutted and you can remove the head and fins if you prefer, but the tail and fins get wonderfully crunchy and delicious by deep frying. Some preparations call for both a drench and a dredge; some call for neither and some for just a dredge. Fry until golden brown and crispy on the outside. When you eat whole fish be particularly careful of bones.
In medium bowl, dissolve gelatin and sugar in boiling water; set aside. In large punch bowl, combine pineapple juice, real lemon juice and gelatin mixture. Chill. Just before serving, add sherbet and club soda. Makes 3 1/2 quarts.
Cook beans; drain. Melt margarine in a large skillet. Saute onions. Add mushrooms and lemon juice. Stir constantly. Combine paprika, 2 tablespoons flour and salt. Sprinkle over mushrooms. Cook 1 minute. Add pepper sauce and cream. Bring to a boil. Cook 1 minute. Add beans and blend well.
Trim off large leaves of broccoli and remove tough ends of lower stalk. Wash thoroughly and cut into spears. Cook broccoli, covered, in a small amount of boiling water for 8 minutes or until tender. Drain well. Arrange in a lightly greased 12 x 8 x 2-inch baking dish. Top with chicken. Combine soups and next 4 ingredients. Pour over chicken. Sprinkle with bread crumbs and paprika. Bake at 350° for 30 minutes or until bubbly. Based on 6 servings.
Cook macaroni. While macaroni is cooking, brown ground chuck and onion with salt and pepper. Drain. When done, mix macaroni and ground chuck mixture together and add pizza sauce, tomato paste, tomato sauce and sugar. Mix all together and add several dashes of garlic salt, onion salt and oregano.
Mix in the order listed. Dough is very stiff. Drop by spoonfuls; press down with fork. Bake at 375° for 15 minutes.
Combine everything except milk in large kettle. Simmer slowly for 1 to 1 1/2 hours until vegetables are tender. When done, add 1 can evaporated milk. Add extra water if needed. Beat tops, green onions and dill. May be frozen when in season for winter use.
Mix all ingredients except tomato and cucumber. Arrange tuna mixture, tomato and cucumber on serving plates. Makes 4 servings.
Cook turkey carcass, skin and etc. and skim the fat off the broth. Place in large kettle and add all the vegetables and rice. Simmer until vegetables are cooked and flavors blended. You can add additional bouillon and salt and pepper to taste. A very good way to use up leftover turkey and very good at the holiday season.
Cool cake. Whip cream with powdered sugar and vanilla. Frost bottom cake layer with whipped cream. Slice banana over cream. Cover banana with more whipped cream. Add top layer and repeat. Frost sides of cake with remaining whipped cream. Store in refrigerator in tightly covered container. (Covering the sliced bananas with the whipping cream will help prevent darkening.)
Bake in uncovered casserole dish for 1 1/2 to 2 hours in preheated 300° oven.
Heat oven to 350°. In large skillet, cook and stir ground beef until brown. Drain fat. Add onions and pepper. Cook and stir onions until tender. Stir in remaining ingredients. Pour into an ungreased 2-quart casserole dish. Cover and bake for 1 hour.
Boil potatoes until tender. Drain and cut lengthwise into quarters. Arrange potatoes on platter, sprinkle with salt and pepper, olive oil, vinegar, scallions and oregano. Garnish with parsley and serve immediately. Serves 6.
Mix raspberry jello and water together until dissolved. Add raspberries. Let set slightly. Add crushed pineapple with juice. Refrigerate until set.
Mix Jell-O, 1 cup water and pineapple in a pan; bring to a boil. Boil 1 minute. Let mixture cool completely. Pour mixture into large mixing bowl. Add cottage cheese, Cool Whip and nuts; beat until smooth. Pour into mold. Refrigerate until firm.
Mix the first 3 ingredients together in a small pan. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue stirring and cook 1 minute. Makes 1 3/4 cups.
Use heavy roaster or Dutch oven with tight-fitting lid. Layer ingredients as listed. Do not stir. Cover and bake at 250° for 6 to 7 hours.
Mix all ingredients together (using hands to mix is quickest and easiest). Shape into round loaf and place in crock. Spread extra catsup over top of meat loaf. Cover and cook on low 8 to 10 hours (high 4 to 6 hours). Freezes well for once-a-month cooking plan; freeze before cooking.
Combine all ingredients. Brush on chicken while grilling. (Best to marinate chicken or pork for about 8 hours before grilling.)
Preheat oven to 350°. Remove core from cabbage, then remove the 20 largest leaves. Bring water to boil in large saucepan; add cabbage leaves and cook for 3 minutes or until tender. Drain and set aside.
Spread bean dip on platter. Mix sour cream, mayonnaise and taco seasoning together. Spread over bean dip layer. Mash avocado with lemon juice. Spread over mayonnaise and sour cream layer. Sprinkle cheese, onion and tomato on top. Garnish with tortilla chips.
Cream butter; gradually add firmly packed brown sugar and cream well. Blend in light corn syrup and vanilla; mix thoroughly. Add eggs, slightly beaten, and chopped pecans. Turn into pastry lined pan and bake at 450° for 10 minutes, then at 350° for 25 minutes.
Cream sugar, shortening, salt and nutmeg together. Add eggs and ice water and then flour. Roll on a floured board and cut into shapes. Bake at 375 degrees for 10 - 15 minutes or until brown around edges. While still warm, remove from baking sheet and sprinkle with powdered sugar.
In a 13 x 9-inch Pyrex pan, spread 2 cans refried beans. In mixing bowl, combine sour cream and taco mix, then spread mixture over beans. Top with layer of chopped green onions. Sprinkle on chopped black olives, guacamole (commercially prepared dip is fine) and diced tomato. Top with grated Cheddar cheese. Allow flavors to blend 1 to 2 hours. Serve with tortilla chips.
Brown bacon until done; remove from drippings. Also, remove some of the fat. Add onions and simmer until tender. Blend in flour. Add vinegar, sugar, water, salt and celery seed. Cook until thickened. Fold in bacon, potatoes, eggs and parsley. Heat until it is hot. Serves 6.
Beat eggs and sugar; mix well. Add canned milk, sweet milk, vanilla and salt; mix well. Pour into freezer. Makes 1 gallon.
Blend well. Top with slivered almonds. Bake in ovenproof dish at 375° for 15 minutes. Serve hot with crackers.
Thaw the bread dough. Divide each loaf into 5 parts each. Roll each piece on a floured board or stretch with your hands, making 10 (7-inch) squares. Fold your favorite fillings into square; form a turnover. Pinch edges to seal. Place on a greased baking sheet. Bake for 15 minutes at 350°. Heat sauce and use as a topping. Freeze unbaked Calzones to use another day. Thaw and bake as directed. Makes 10 servings.
Simmer celery in water for 15 to 20 minutes. Drain, reserving 1 cup liquid. Cook onion in butter; do not brown. Combine seasonings and croutons. Add celery, 1 cup celery liquid and onion. Mix thoroughly. Stuff body cavity of turkey or chicken. Cook turkey at 25 minutes per pound at 325°. Stuffing will fill a 10 to 14 pound turkey.
Drain pickles thoroughly and discard liquid. Thinly slice across pickles. Drain in colander for 4 - 5 hours. Fill a 6 gallon jar about 1/4 full of pickles, sugar, garlic and hot sauce. Alternate ingredients until all pickles are packed in jar. Tighten lid. Let stand at room temperature 5 days, turning jar once or twice a day. Refrigerate.