HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, 2 cups flour and 1/2 cup sugar together. Pat into bottom of a 9 x 13-inch pan. Bake for 10 minutes at 350°.
Dissolve jello in hot water. Add cold water. Stir in other ingredients. Allow to congeal. Spread topping.
Stir dry ingredients together and blend with lard or shortening. Add buttermilk, about 1 cup, to make soft dough. Roll out to 1/4 to 1/2-inch thickness. Cut with biscuit cutter. Place on baking sheet and bake in 350° oven for about 10 minutes or until brown.
Grind zucchini, onions and peppers in food grinder or processor until medium coarse. Sprinkle with 1/2 cup salt and let stand overnight. Drain and rinse well in cold water. Mix vinegar, sugar, cornstarch and spices. Bring to a boil in a large kettle. Add ground vegetables, then simmer 30 minutes. Ladle into hot jars, leaving 1/2-inch at top. Process in boiling water for 15 minutes. Makes 7 pints.
Place beans in enough water to cover in a saucepan; bring to a boil and boil for 2 minutes. Remove from heat and soak for 1 hour. Drain and rinse beans. In a large kettle, place beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours. Skim fat, if necessary. Add onions, garlic, celery, parsley, potatoes, salt and pepper. Simmer 1 hour longer. Remove meat and bones from the soup. Remove meat from the bones; dice and return to kettle. Heat through. Garnish with parsley or chives. Yield: 2 1/2 quarts or 8 to 10 servings.
Mix sugar, milk, flour and butter. Pour into a greased pan and spread fruit evenly on top. Bake at 375° for 1 hour.
Prepare Dream Whip with 1/2 cup milk and vanilla in a small bowl. In another bowl, add rest of milk to pudding and mix. Beat for 2 minutes and stir into Dream Whip mixture. Spread filling on crackers and top with another cracker. Press and smooth edges. Freeze about 3 hours.
Fry bacon just until golden in a 10-inch skillet. Remove 2/3 cup bacon and drippings. Beat eggs with milk. Add 1 cup flour, sugar, baking powder and salt. Beat until smooth. Beat in remaining flour. Pour 1/2 of batter just in center of skillet of bacon and drippings. Tilt skillet slightly to spread batter. Cook until browned on bottom and set on top. Turn. Sprinkle half the reserved bacon and 1 tablespoon drippings over top. Pour on 1/2 of the remaining batter. Turn when bottom is browned. Sprinkle remaining bacon and 2 tablespoons drippings on top. Pour on remaining batter. Turn when bottom is browned. Cook until browned. Cut into wedges for serving.
Preheat oven to 450°; grease an 8-inch ovenproof skillet. In mixing bowl mix dry ingredients. Stir in next 4 ingredients. Combine remaining ingredients. Add to dry ingredients and stir only until dry is moistened. Bake in skillet 25 to 30 minutes or until browned lightly. Remove from oven and let stand 5 minutes before cutting in pie shaped pieces in 10-inch skillet. Bake 20 to 25 minutes.
Cream margarine, sugar, eggs and vanilla together. Slowly add remaining ingredients. Bake at 350° for 12 to 15 minutes on ungreased cookie sheet.
Take a cup of kindness, mix it well with love. Add a lot of patience and faith in God above. Sprinkle very generously with joy, thanks and cheer and you'll have lots of Angel Food to feast on all the year.
Mix together cake mix, eggs and oil. Batter will be extremely stiff. (May have to wet hands and mix by hand.) Stir in morsels and nuts. Pat into 9 x 13 x 2-inch greased pan. Bake 20 to 25 minutes at 350°. (Do not overcook.) Cool and cut into bars. Delicious!
Cook and stir the ingredients, except for the jello, until thick and clear. Remove from heat and add 1/2 small jello. Cool and pour over 1 quart of strawberries in pie shell. Cover with Cool Whip.
Mix wafers, sugar and butter. Press half of mixture into 9 x 11-inch pan; chill. Melt marshmallows with milk; cool. Whip Dream Whip and mix with marshmallow and milk mixture. Pour half on crumbs; chill. Add cherry pie mix over this; cover with other half of marshmallow mixture. Use remaining crumbs on top; chill.
Preheat oven to 350°. in 13 x 9-inch pan, melt oleo in oven. Sprinkle crumbs over oleo. Top evenly with coconut, then milk. Bake 25 minutes until lightly browned. In small saucepan, melt chips with peanut butter. Spread over hot coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars. Makes 36 bars.
Cut a loaf of French bread into 1/2-inch slices. Do not cut all the way through. Butter slices generously. Sprinkle with garlic powder and grated Romano cheese. Wrap in foil paper. Put in 325° oven for 15 to 20 minutes.
Place roast, fat side up, on a rack in a shallow roasting pan. Brush with lemon juice, salt, and pepper. Bake uncovered for 1 hour and 20 minutes at 325°. Let stand 10-15 minutes before slicing. Garlic can be inserted in roast in 1/2 inch slits at 1 inch intervals on top of roast (5 cloves of garlic).
Place bread cubes on bottom of greased 9 x 13-inch pan. Top with cheese. Beat eggs with 2 1/4 cups milk and dry mustard. Spread sausage over cheese and pour on egg mixture. Dilute soup with 1/2 cup milk and pour over rest of ingredients. Make night before and refrigerate. Can also bake 1 1/2 hours at 300°, uncovered. Very good use for old bread.
Wash and scrape pig's feet. Boil until meat will slip from bone; drain. Place meat in bowl. Combine vinegar, cloves, salt, pepper, bay leaf and onion. Boil 30 minutes. Add 2 cups broth in which the pig's feet were cooked. Strain. Pour over pig's feet. Let stand 3 days before using.
Grease pie pan with butter (this will make 2 pies). Mix all ingredients. Pour into greased pie pans. Bake at 350° for about 30 minutes (until firm).
Set the oven at 350°. Butter a 9-inch square pan. Cream butter until light and fluffy. Beat sugar in gradually. Add eggs, slightly beaten. Beat thoroughly and add mashed banana and vanilla or lemon extract. Sift together the pastry or cake flour, baking soda (1 teaspoon if sour cream or milk is used) and 1/4 teaspoon salt. Add the flour mixture to the butter mixture alternately with milk or cream (sweet or sour). Spoon into pan. Bake about 40 minutes. Frost with cream cheese frosting or serve in squares with whipped cream on top.
In a small bowl, combine refried beans and chilies. Spread on large serving plate. Combine sour cream and taco seasoning. Spoon over bean mixture evenly. In a small bowl mash avocados; stir in lime or lemon juice and salts. Spoon evenly over sour cream. Cover and chill several hours. Just before serving, garnish with last 4 ingredients. Serve with tortilla chips. Serves 15.
Combine first 5 ingredients. Top with crackers and melted butter. Bake at 325° for 30 minutes.
Saute beef and onions. Drain off fat. Add all other ingredients. Stir well. Simmer about 1 hour. Taste. Add more chili powder if needed.
Blend butter, sugar, spices, and salt. Beat egg yolks and add. Sift in baking powder and flour, then add water and honey. Put fruits and nuts in food processor. Fold in stiffly beaten egg white. Put in 13 x 9 inch pan. Sprinkle with powdered sugar when slightly cooled.
Mix first 10 ingredients together. Pour into 9 x 13 casserole dish. Top with dressing mix that has been mixed with margarine. Bake about 30 minutes or until bubbly at 350°.
Cook onion and garlic in shortening; add beef, stirring to keep meat separated. Mix in the soup, water and chili powder. Cook a few minutes longer. Break spaghetti into 1-inch pieces. Heap into a greased 2-quart casserole. Pour in the meat mixture and stir until blended. Cover and bake 1 hour (without stirring) in a 350° oven. Remove cover and stir. Top with cheese and cook 15 minutes longer or until cheese melts. Serves 6.
Mix dates with boiling water and cool to lukewarm. Cream shortening and brown sugar. Add egg and vanilla. Beat well. Combine with dates. Add flour, salt and soda. Beat well. Bake in greased 13 x 9-inch pan at 350° for 35 to 40 minutes. Top with broiled icing.
Place halibut in foil with all ingredients on top. Wrap foil loosely and close each end. Put on baking sheet in oven at 350° for 20 to 30 minutes.
Fry bacon until crisp; dice. Mince the onion and cook in bacon fat. Stir in flour. Add vegetable liquid, vinegar, sugar, salt and pepper. Bring to a boil. Stir in green beans.
Break each biscuit into quarters. Pour sugar and cinnamon into plastic bag. Drop in biscuits and shake thoroughly, using all of the sugar-cinnamon mixture.
Boil 4 to 6 cups of water and remove from heat. Add 3 tea bags and set aside to brew. Best if steeped until cool. Remove tea bags.
Combine beef, onion, green pepper, salt and pepper in a skillet; cook until beef is brown. Drain. Spoon into a 3-quart casserole dish. Top with Tater Tots. Combine remaining ingredients, blending well. Spread over Tater Tots. Bake at 350° for 1 hour or until well browned.
Beat egg whites until stiff. Beat egg yolks until light. Add salt, pepper and melted fat to beaten yolks; fold gently into egg whites. Fold in matzoh meal one spoonful at a time. Refrigerate at least 1 hour. Moisten hands and form batter into walnut-size balls. Drop into rapidly boiling soup or water. Reduce heat and cook slowly, covered, for 30 minutes. Serves 12.
Mix all ingredients and form into a loaf and place in pan large enough to surround with 3 med. potatoes and 3 med. onions, both sliced 1/4 inch thick, and 3 carrots sliced 1/4 in. Sprinkle with 2 tsp. parsley, 1 tsp. salt, and a dash of pepper. Cover tightly with foil. Bake in 375 degree oven for 1 hr. uncover and bake 10 minutes more.
Melt in pie pan the chocolate and margarine. Beat eggs slightly and add sugar. Let chocolate mixture cool a little, then add to eggs and sugar. Stir in flour and add nuts. Pour back into pie pan and bake 30 minutes in a 350° oven.
Combine beans and chili powder; mix well. Spread on the bottom of a glass pie pan. Combine avocados, salad dressing, bacon, onion and seasonings; mix well. Spread on top of the bean mixture. Layer olives, tomato, chilies and cheese. Serve with tortilla chips.
Mix all ingredients except butter and beat well. Add melted butter last. Bake in 9-inch pie pan at 300° for 50 minutes.
Mix all ingredients together, stirring well. Pour into single crust pie crust. Bake at 325° for 45 to 60 minutes. Can double recipe for 2 pies.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Stir together flour, sugar, baking powder, soda, cinnamon, salt, nutmeg and cloves in small bowl to mix well. Beat eggs in large bowl until well blended. Add oil, vanilla and carrots; beat until well blended. Fold in walnuts and raisins. Turn into prepared pan. Place a row of pecan halves down top center. Bake in preheated oven for 45 minutes. Cool bread in pan 10 minutes. Turn out onto wire rack to cool to room temperature. This loaf slices better if stored overnight.
Beat butter, sugar and vanilla until fluffy. Add flour, potato chips and pecans. Mix well. Drop by scant teaspoon 2 inches apart onto an ungreased baking sheet. Flatten by pressing with bottom of glass, greased and dipped in sugar. Place pecan half on top of each cookie. Bake in moderate oven (350°) for 10 to 12 minutes.
Dissolve gelatin in cold water; set aside. In a saucepan, heat soup; add gelatin mixture; stir until dissolved. Add cream cheese; remove from heat. Beat until well blended. Add remaining ingredients. Pour into a well-oiled 1-quart mold; chill until firm. Serve portion on a crisp lettuce leaf; garnish with a lemon twist.
Whip cream until stiff and combine with sour cream, lime juice, sugar and ginger. Mix well and refrigerate. Drain peach slices. Rinse and hull strawberries. Combine all fruits and mix with dressing. Chill.
Mix all of the above ingredients; test seasoning and chill. Serve in small mugs or glasses with ice cubes.
Mix together in roaster or covered dish and bake at 325° for 3 1/2 hours, or until meat is tender. Will be browned and all thickened.
In medium bowl, dissolve gelatin in boiling water. Drain oranges, reserving juice. Set oranges aside. Measure juice and add enough cold water to make 1 cup. Stir juice into gelatin. Chill until it starts to thicken.
In saucepan on low heat, mix together peanut butter, salt and chips. Crush corn flakes and add to mixture. Drop on cookie sheet covered with wax paper. Chill for 10 minutes.
Arrange steaks in a baking dish. Combine wine and next 3 ingredients. Pour over steaks. Cover and marinate in refrigerator for 1 hour. Remove steak from marinade, reserving 1/4 cup. Place marinade in a saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Coat grill rack with cooking spray. Place on grill over medium hot coals. Place steak on rack; cook 15 minutes or until fish flakes easily when tested with fork, turning once and basting frequently with marinade. Yield: 4 servings (189 calories and 30% fat per serving).
Mix hamburger, salad dressing and onion together. In a 9 x 9-inch baking dish, place 1/3 of hamburger, 1/3 of spaghetti, 1/3 of spaghetti sauce and Velveeta slices to cover. Make two more layers, same as first. Bake at 350° for 30 to 40 minutes until cheese is melted and browned. Let stand a few minutes before serving.
Mix butter, powdered sugar and vanilla. Stir flour and salt together and add to butter mixture. Mix in nuts. Chill dough.
Brown hamburger and onions in skillet. Drain fat, then add taco seasoning. Spread nachos on cookie sheet. Sprinkle with hamburger mixture. Top with grated Cheddar cheese. Brown in oven until cheese melts.
Saute onion in butter until transparent. Add broth or make broth from bouillon cubes and water in same utensil, keeping onions in same utensil. Add rice to hot broth and onions and bring to boil. Put mixture in casserole, cover and bake at 325° to 350° for 20 to 30 minutes. Feeds 4 hungry or 6 polite people!
Prepare orzo according to directions; drain and cool. Mix ingredients and refrigerate for at least 2 hours.
Combine 1/4 cup water and bouillon cube in a 2-quart saucepan. Bring to a slow boil while adding chopped onions. Boil for about 1 to 2 minutes; add all of the other ingredients. Bring to a slow boil. Cover and reduce heat to simmer for about 1/2 to 3/4 hour. Serve over white rice.
Dissolve gelatin in hot water. Chill until slightly congealed. Beat until light and fluffy. Drain and reserve 1 cup juice from berries. Fold in strawberries and whipped cream. Rub off brown crumbs from angel cake; tear into pieces. Put in large bowl and fold in strawberry cream mixture. Spread in jelly roll pan. Let set until firm. Lightly frost with whipped cream. Drizzle with glaze.
Heat oven to 325°. Wash and dry chickens. Sprinkle cavities lightly with salt and pepper. Melt butter or margarine in Dutch oven or large, heatproof casserole. Brown chicken on all sides. Sprinkle with tarragon. Cover. Roast 30 minutes. Add mushrooms and celery. Roast 30 minutes longer or until chicken is tender.
Clean; cut up squirrel. Add salt and pepper to meat. Roll in flour. Fry until done. Use for young rabbit too.
Soak fillets in cold water for 6 hours, changing water often. Rub fillets under cold water until not slick. Combine above ingredients; heat until sugar dissolves. Cool. Layer slices of herring, sliced red onion, bay leaves and whole allspice. Add brine; let stand for 3 days.
Cream together sugar, eggs and shortening; add soup, mixed with soda, alternately with other dry ingredients. Add raisins. Bake at 375° for 35 minutes.
Combine in double boiler. Beat until peaks form. Remove from heat and add 1 teaspoon vanilla. Beat and spread.
Mix together egg whites, corn syrup, sugar and salt in double boiler top. Beat slightly with mixer; place over rapidly boiling water and beat constantly until frosting holds stiff peaks, about 7 minutes. Remove from heat; add vanilla and beat 1 minute. Add a couple drops of food coloring (red). Delicious on angel food cake.
Break broccoli and cauliflower into small pieces. Fry bacon, drain and break into small pieces. Mix together, adding onions and raisins. Mix together mayonnaise, sugar and vinegar in separate container for dressing. Refrigerate both until needed. Pour dressing over salad mixture and toss well.
Preheat oven to 300°. Grease 2-quart casserole. Beat egg yolks and sugar until light; hold. Mix cornstarch with small amount of milk. Heat remaining milk. Add cornstarch and stir until smooth and slightly thickened.
Put Kool-Aid and sugar in bottom of punch bowl. Dilute with 1 cup of water. Put in frozen strawberries, lemonade and orange juice. Fill bowl half full with ice. Pour in Sprite as served.
Season meat well; brown with onions, bell peppers and celery. Add tomatoes, sauce, rice and shredded cabbage. Put extra seasoning because rice and cabbage will absorb seasoning. Add the 5 cups water; cook, covered, on low heat until cabbage and rice are done. Serves about 10.
Dissolve jello in hot water. Add all other ingredients and mix well. Pour into mold and let set. When turning out of mold (if using ring mold), fill the center with cranberry sauce or relish.
Mix ingredients together. Form into ball or log. Refrigerate until firm. Roll in chopped nuts before serving. Serve with crackers.
Melt butter and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. (It swells; be sure to use a big enough pan.) Gradually pour over popped corn, mixing well. Turn into a large shallow baking pan or two smaller pans. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Remove from oven. Put out onto wax paper on the countertop to cool. Break large pieces and store in an airtight container or plastic bags.
Dissolve jello in hot water. Add sugar. Add remaining ingredients, except ginger ale. Mix well. Freeze. Before serving, thaw enough to mash with a potato masher. Place in a punch bowl and add the ginger ale. Serves 80.
Combine all ingredients. Mix well with hands. Shape into bite size meatballs. Bake in oven at 350° until brown. When done, pour barbecue sauce over it. Heat slowly until ready to serve.
Beat eggs thoroughly. Add sugar and corn syrup. Add butter, salt, vanilla and pecans. Pour into unbaked pie shell and bake at 400° for 10 minutes. Reduce temperature to 300° to 325° and bake almost an hour, or until filling no longer shakes.
Empty Jell-O in a mixing bowl. Pour in 1 cup boiling water. With a fork, break up package of cream cheese in the Jell-O into tiny pieces. Pour in cup of cold orange juice and mix well. Chill in refrigerator until set. Empty mandarin oranges (drained) in the Jell-O. Stir in the Cool Whip and carefully blend. Finish in the refrigerator until ready to serve. More Cool Whip can be added if desired.
Boil chicken. Save 1 1/2-quarts broth. Saute onions and bell pepper in oleo. Cook vermicelli in saved chicken broth and do not drain. Add tomatoes, cubed cheese and Worcestershire sauce to vermicelli. Cook 5 minutes longer. Add drained peas, mushrooms and sauteed onions and pepper. Add cut up chicken. Stir thoroughly. Pour in baking dish and cook at 350° for 45 minutes. Make ahead and freeze. Let thaw before baking.
Mix milk and pudding thoroughly. Add sour cream and orange juice; mix thoroughly. Chill. Use with strawberries, grapes and cherries.
Chop zucchini in blender. Drain well. Mix altogether and cook well for 10 minutes. Recipe can be doubled.
Beat egg whites stiff. Slowly beat in 1 cup sugar. Fold in cracker crumbs. Fold in coconut. Fold in dates and nuts. Drop by teaspoon. Can top them with 1/2 red cherry. Bake in 350° oven. As soon as edges are tan, shift to upper shelf. They bake fast.
Soak beans overnight and drain. Place beans, garlic and onion in water and bring to boil; lower heat and simmer for an hour. Add celery, carrot, potato, green beans, tomato sauce and seasonings. Simmer another 30 minutes, then add zucchini. Cook another 30 minutes and add cabbage and macaroni. Cook until tender, about 20 minutes or so.
Melt 1/4 cup margarine in large skillet; add chicken and saute until lightly browned. Remove chicken from skillet; set aside. Leave drippings in skillet; add mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Saute until tender. Add chicken; simmer 20 minutes or until done.
Cook 3 to 4 chicken breasts in water until tender. Mix cut up chicken, soup, sour cream and poppy seed together.
Heat oven to 325°. Chop pecans rather coarsely. Cream butter and shortening until smooth, then beat in confectioners sugar gradually. Stir in flour thoroughly; add vanilla and pecans. Mix well. Roll in balls and place on ungreased cookie sheet. Bake 15 to 20 minutes or until delicately brown. Roll again in confectioners sugar.
Mix the first 5 ingredients together. Spread on both sides of 8 buns. Add ham and cheese. Wrap buns in foil. Bake at 350° for 30 minutes.
Mix all. Pour into well-greased and floured pan. Cook at 350° until golden brown.
Mix all together with 1/4 cup milk and a little more to make batter easy to pour. Cook on a hot skillet greased with vegetable oil over medium heat.
Put the potatoes in a pot with enough water to cover them and cook until tender, about 35 minutes or less, according to size. Drain off the hot water and pour in cold water to cool the potatoes. When they are cool enough to handle, peel and dice the potatoes and place them in a large bowl. Add all the other ingredients and mix well. Refrigerate until ready to serve. Serves about 10.
Cook the vegetables as directed on package and drain. Combine soups and cheese. Heat until cheese melts. Pour over vegetables and place in baking dish (9 x 13-inch). Bake at 350° for 25 minutes. Put onion rings on top and bake 5 more minutes.
Mix all the ingredients together. Line 8 muffin cups with paper baking cups. Spoon mixture into the 8 cups. Freeze about 2 hours. When ready to serve, take them out of the freezer and let them stand for 15 to 20 minutes.
Separate dough into 8 triangles and cut lengthwise into thirds. Place sausage on shortest side and roll. Place on cookie sheet and bake at 375° for 12 to 15 minutes.
Heat oven to 350°. In large bowl, combine cake mix, oil and 1 egg until crumbly. Measure 1 cup crumbs to reserve for topping. Press remaining crumbs in bottom of ungreased 13 x 9-inch pan. Bake for 10 minutes.
No baking and simple for kids. Mix 3/4 cup applesauce with 4 (12 ounce) ground cinnamon for stiff dough. Roll out to 1/4 inch thickness. Cut with cookie cutters. Make hole for ribbon. Put on rack to dry. Let air dry several days, turning occasionally. Makes 12.
Alternate all the ingredients (mix egg with corn and melted butter). Put in casserole.
Heat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Measure all ingredients into a large mixing bowl. Beat on medium speed 1/2 minute, scraping sides and bottom of bowl constantly. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool thoroughly before slicing.
Mix pudding. Fold in pineapple, then Cool Whip, coconut and nuts. Chill until firm and serve.
Dice roast beef; add to macaroni. Mix in peas, cheese, celery, onion, green pepper, ketchup, mustard and mayonnaise. Pour into well-greased casserole dish. Sprinkle with bread crumbs and top with butter. Bake in 400° oven for approximately 25 to 30 minutes.
Combine all. Bake in ovenproof dish at 350° for 30 minutes (or until bubbly). Serve with crackers.
Fry fatback and take up. Fry onions in fatback grease until they turn clear. This does better on medium heat. Add tomato soup and water. Then add sugar, onion soup mix, hot sauce, salt, pepper and catsup. Let come to a boiling point. Add fish and simmer very slow until fish is tender.
Stir flour, baking powder and salt. Add shortening and cut into flour mixture like pie dough. Add milk. Stir until moist. Knead on lightly floured board 10 to 12 strokes. Pat out to 1/2-inch thickness. Cut with small round glass dipped in flour, or use biscuit cutter. Bake at 425° for 10 to 12 minutes.
Next morning, mix celery seed and mustard seed. Mix in turmeric until light yellow. Mix 1 cup sugar to vinegar and 1/2 quart water to 1 quart vinegar. Add a little more water, if needed, to cover stuff while cooking. Cook at medium heat until cabbage is done. Can while hot.
In a large bowl combine all ingredients. Put mixture in a 9x5 loaf pan.