HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt and pepper in pie pan. Dredge meat in flour mixture. In a large heavy saucepan, melt shortening. Add beef. Cook until browned on both sides. Add water and simmer, covered, for 90 minutes. Stir occasionally. Add soup, onions, carrots and potatoes. Cook 30 minutes or until vegetables are tender.
Mix sugar, flour, and salt together. Stir in syrup. Beat in eggs, one at a time. Mix in milk, pecans and vanilla. Pour in unbaked pie shell. Bake at 375 degrees for 50 minutes. If recipe is doubled, makes 3 pies.
Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions. Cook until pork is browned. Drain. Add potatoes, bouillon, pork seasoning, 4 cups of the water and vinegar. Mix well. Simmer 30 minutes, stirring occasionally. In small bowl, combine remaining 1/4 cup water and flour. Beat with wire whisk until well blended. Add flour mixture and cabbage to stew. Mix well. Cover. Simmer 10 minutes or until stew is thickened.
Sprinkle gelatin over water in a small saucepan. Stir over low heat until completely dissolved. Blend in 2/3 cup whipping cream and bring mixture to a boil. Put in blender and add chocolate chips. Process until chips are melted. Add 1/3 cup whipping cream, eggs and vanilla, mixing well. Pour into a bowl and chill until thickened, about 15 minutes.
Pour champagne and 7-Up into punch bowl. Drop in scoops of pineapple sherbet.
Defrost and clean turkey. Tie wings and legs to sides of turkey using 100% cotton string (this helps the turkey to cook more evenly and also holds the turkey together since it becomes very tender).
Sift together dry ingredients. Combine egg yolks, milk and oil. Mix into dry ingredients. Fold in egg whites. Bake in your favorite waffle iron.
Mix ingredients together and marinate beef overnight. Turn several times to ensure that all of tenderloin is covered. Set oven to broil and place meat on cookie sheet. Place in oven and reduce heat to 450°. Bake 30 minutes.
Boil okra and salt for 3 minutes. Add remaining boiling water and sprinkle corn meal in slowly. Allow water to boil over meal a few minutes. Stir briskly to prevent lumping. When well combined, add shortening. Cover; steam about 5 minutes, stirring occasionally. Serve hot. Serve with steamed fish.
Dissolve jello in hot water; let cool. Add raspberries and applesauce. Mix and pour into pan, Tupperware or glass container approximately 7 x 11-inches. Let set until firm. Mix sour cream and marshmallows and spread over jello. Let set for several more hours. Cut in 2 x 3-inch squares. Serve with a sprig of mint. Good with poultry and pork. Serves 8 to 10.
Brown meat in large skillet; drain grease. Add enchilada sauce, both soups, chilies and rice. With low heat, mix until all ingredients are blended. Crush Doritos in the bag. In a 9 x 12-inch baking dish, layer 1/2 Doritos, 1/2 meat mixture and layer remainder of mixture. Top with shredded cheese. It is ready to serve.
Tomatoes may be crushed or blended (briefly). Remove bay leaf when finished cooking. Cook sauce until desired thickness. This freezes well. Prepare as many tomatoes as you have; add other ingredients for each quart of tomatoes.
Mix together, batter will be heavy. Bake in greased tube pan at 325° for one hour. Let stand 15-20 minutes.
Cook ground chuck; drain well and set aside. Mix next 5 ingredients. Grease baking dish. Put half the corn bread mixture in pan; add in layers the meat, onion and peppers and cheese. Cover with remainder of corn bread mixture. Bake 1 hour at 350°.
Mix sugar, egg, flour, butter and pineapple in a casserole. Put bread cubes in. Make sure they are all submerged so they don't burn. Bake at 400° for 15 minutes, then at 350° for 1/2 hour. A great side dish for ham or pork roast.
Mix together 1/2 cup sugar and lemon juice. Let stand. Cream together oleo, 1 cup sugar, eggs, lemon rind, milk, flour, baking powder and salt. Pour creamed ingredients into a loaf pan and bake 45 to 55 minutes in a 350° oven. Pour lemon juice and sugar mixture over warm loaf. Let cool in pan.
Drain juice from strawberries. Reserve strawberries. Mix juice with cake mix, eggs, oil, water and jello. Pour into a 9 x 13-inch pan. Bake at 350° for about 30 minutes.
Mix together, adding 3 cups of rhubarb last. Put in pie shell. Mix 1/2 cup flour, 1/4 cup brown sugar and 1/4 cup butter into crumbs and spread on pie. Bake at 350° for one hour or until done.
Mix all ingredients together. Pour into a 13 x 9-inch casserole dish. Bake for 1 hour at 350°.
Combine apricot, pineapple and peach preserves. Add orange marmalade, maraschino cherries and green cherries. Stir until evenly mixed.
Mix flour cocoa, salt and baking soda together before adding to first 5 ingredients. Combine everything with electric mixer. Pour into greased cookie sheet or two 9 x 12 greased cake pans. Bake at 350° for 35 to 40 minutes.
Mix together oleo, flour and 1/2 cup nuts; press in bottom of pan. Bake 10 minutes. Let cool.
Mix first 4 ingredients by hand to make crumb mixture. Set aside all but one cup of it. Grease 8 x 8-inch or 9 x 9-inch pan and put this one cup of mixture in bottom of pan. Take sliced apples and sprinkle the sugar/cinnamon over it. Layer pan with apples (2 layers) and sprinkle remaining crumb mixture (any left-over sugar/cinnamon can be added to crumb mixture). Bake at 350° for 1 hour. Cool completely and cut into squares.
Preheat oven to moderate 350°. Lightly grease an 8 x 8 x 2-inch square baking dish. Cook zucchini in boiling, salted water to cover in large saucepan for 5 minutes. Drain; cut lengthwise slice from each zucchini to within 1-inch of ends. Scoop out pulp with spoon, leaving 1/4-inch shell. Coarsely chop pulp and slices. Combine zucchini, pulp, bread stuffing, Blue cheese and pepper in small bowl. Stuff mixture into zucchini shells, mounding on top. Place in baking dish. Dot with butter. Bake in preheated moderate oven (350°) for 25 to 30 minutes or until stuffing is lightly browned. Makes 4 servings.
Cook broccoli in boiling salted water until tender; drain. Arrange broccoli in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake in moderate oven at 350° for 25 to 30 minutes or until thoroughly heated. Trim with pimento strips.
Combine eggs, milk, vanilla, sugars and flour; beat well. Add butter; mixing well. Stir in pecans; pour filling into shell. Bake at 325° for 35 to 40 minutes. Yields one pie or 8 tarts.
About 40 minutes before serving: In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook shrimp, green onions, grated ginger, garlic and 1/4 teaspoon salt, stirring constantly until shrimp are opaque throughout, about 3 minutes. With slotted spoon, remove shrimp mixture to bowl. In dripping remaining in skillet and 1 teaspoon additional hot olive or salad oil, cook carrots, yellow pepper and 1/4 teaspoon salt, stirring frequently, until vegetables are golden and tender-crisp.
Preheat oven to 325°. Combine sugar, cinnamon and salt in small bowl. Whisk egg whites in large bowl until frothy. Add pecans and toss to coat. Add sugar mixture and toss thoroughly. Spread pecans in a single layer on a large cookie sheet. Bake until toasted and crisp, about 20 minutes. Using spatula, loosen pecans from cookie sheet. Cool. Can be prepared 2 weeks ahead. Store in airtight containers.
Combine pineapple and sugar and cook until thick; cool. Mix together flour, baking powder, sugar and salt; cut in shortening. Add egg yolk and milk; mix. Divide dough in half, roll out to size and put in small cookie sheet. Add pineapple filling. Roll out other half of dough to size and cover filling with it. Beat egg white and brush over top of dough. Bake 25 to 30 minutes at 350° or until brown.
Preheat oven to 350°. Heavily grease and flour 10-inch tube pan. Reserve 3 tablespoons pudding mix for glaze. Put dry cake mix, remaining pudding mix, water, eggs and 1/4 cup butter into large mixer bowl. Prepare cake as directed on package. Reserve 1 cup batter; spread remainder evenly in pan. Blend reserved batter, brown sugar and flour; spoon in ring onto batter. Using spoon, fold brown sugar mixture into batter; go around pan twice and avoid scraping sides of pan. Bake at 350° for 40 to 50 minutes; cake is done if toothpick inserted in center comes out clean. Cool in pan for 25 minutes; invert on serving plate.
Trim base from cauliflower and remove leaves. Cook in boiling, salted water for 10 to 15 minutes, or until tender. Drain. Lightly brown butter and stir in bread crumbs, egg, parsley and seasonings. Pour over cauliflower.
Mix milk, butters, sugars and salt in heavy saucepan. Cook over medium heat and bring to a boil, stirring constantly. Boil 6 minutes, stirring all the while. Remove from heat. Add vanilla and powdered sugar. Beat with mixture until smooth and thick, about 6 minutes. Pour into buttered pan and freeze for 20 minutes. Cut into pieces. Makes a little more than a pound.
Prepare jello according to package directions with 2 cups of hot water; add pineapple (do not drain) and sugar. Mix and chill.
Cook flour, sugar and milk until it forms a hard ball. Add dates, nuts and butter. Beat. Roll in damp cloth. Chill and slice.
Thickening: Use 4 to 8 tablespoons flour with 2 to 4 teaspoons turmeric.
Heat oil in deep skillet. Put 2 tablespoons cheese and 1 teaspoon chilies in each tortilla. Fold tortillas in half; use 3 toothpicks in each tortilla to hold closed. Deep-fry in hot oil 1 minute on each side. Using tongs, remove and put on paper towel to drain and cool. Makes a great snack or side dish.
Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the leeks, garlic and onion. Cook until leeks are tender and the onion begins to brown, about 5 minutes. Scrape the caramelized crust from pan with a wooden spoon, if necessary. Add the carrots, celery and parsnips and cook 5 minutes more. Add the squash, potatoes, tomato, bay leaves, parsley, peppercorns and water. Lock the lid in place and bring the cooker to high pressure. Reduce the heat to maintain high pressure and cook 12 minutes. Release the pressure naturally, if time permits. Strain the stock through a strainer, pressing the vegetables against the side to release as much flavor and liquid as possible. Discard the solids. Season to taste with salt, if needed. Makes 10 cups stock.
In double boiler, melt milk and cream cheese. Add milk and beat. Add vanilla pudding. Drain fruit cocktail and add to mixture with marshmallows. Chill.
Have you child draw a picture on poster board with markers. Have your child paint over portions of their picture with the glue. Before glue dries, sprinkle different spices on the sticky areas. Allow to dry. Pictures will delight the eyes and the nose!
Mix last 4 ingredients. Place a portion on each slice of ham and roll up jelly roll fashion. Secure and chill. Serve with garnish of green grapes or fruit in season.
Mix all together, except carrots. Cook 7 minutes. Add carrots and marinate 24 hours. Reheat when ready to serve. "Great to make ahead."
Preheat oven to 350°. Cream butter. Add sugar and cream. Add flour and quick oatmeal and beat. Mix together. Roll in balls. Indent with fork. Bake about 12 minutes in 350° oven. When cookies are cool, sprinkle with powdered sugar.
Pour rice into casserole. Place chicken parts on rice. Add water to soups. Pour onto chicken and rice. Cover with foil. Bake at 400° for 1 hour or until chicken is done.
Prepare spaghetti according to directions. Wash and slice vegetables. Add all ingredients to spaghetti. Serve chilled.
Mix all ingredients together. Chill for 2 to 3 hours. Enjoy!
Add 1 cup water to cranberries and cook until cranberries pop. Add cherry Jell-O and sugar; mix and let set until cool. Add oranges, apples and pineapple; mix well and refrigerate.
Brown and simmer the first 7 ingredients. Add to mixture tomato sauce and water. In casserole dish, put layer of Fritos, layer of mixture, layer of cheese. Bake 1 hour slowly at 350°.
Heat frying pan to 350 degrees till golden brown. Butter both sides of each slice of bread. Put one slice in pan and put cheese on top, then put bread on top of that. Brown on both sides.
Cut the steak in pencil-thin strips 2 inches long. Heat the oil in a heavy skillet; brown the meat in it. Mix in the salt, pepper, green onions, garlic, green peppers and celery. Cook 2 minutes, stirring almost continuously. Stir in the broth; cook over low heat 5 minutes. Mix together the cornstarch and soy sauce until smooth; add to the meat mixture and bring to the boiling point, stirring steadily. Cook 3 minutes longer. Serve with rice or noodles. Serves 4 to 6.
Thoroughly cream the shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by spoonfuls onto ungreased cookie sheet. Press crisscross pattern with floured fork. Bake for 10 minutes on top oven shelf at 350°.
Mix the first 5 ingredients, then add the eggs. Pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Heat the griddle and add a portion of the butter. As the butter melts, add some garlic and green onions. As you start to smell the aroma, add the prawns. You don't want the griddle too hot and want the prawns to cook evenly while you constantly turn them. As you turn the prawns, use the spatula to drip the cooking butter over the meat.
Arrange steak in casserole dish. Mix cream of mushroom soup and water. Pour over steak. Sprinkle onion soup mix on top. Cover with foil. Bake at 350° for 2 hours.
Cut biscuits into fourths. Mix in brown sugar and cinnamon. Put in greased pan. Put remaining brown sugar, cinnamon, butter and vanilla in a bowl. Melt. Pour over biscuits. Bake at 350° for 20 to 30 minutes.
Beat eggs and buttermilk together. Add remaining ingredients. Beat well; pour into unbaked pie shell. Bake 1 hour in a 325° oven.
Beat egg yolks well; stir in milk. Sift together dry ingredients; add melted margarine. Beat egg whites until stiff peaks form when batter is raised. Fold in butter. Bake in hot waffle iron. Makes 6 to 8 waffles.
Combine cream cheese and olive oil. Add dry mustard and caraway seed. Blend. After 1st batch, add grated pieces of cheese. Add few drops of liqueur. Cover and refrigerate. Keep enough booze in to forstall molding.
Mix milk and pudding 1 to 2 minutes with whisk; let set for 5 minutes. Stir in Cool Whip. Cover pan with a layer of cookie crumbs. Add pudding, then top with remaining crumbs. Refrigerate 1 hour.
Mix all ingredients together in a greased 2-quart baking dish. Bake at 350° for 1 hour.
Mix and pour in greased pie pan. Bake at 350° for 20 to 25 minutes.
Measure 1 cup dry cake mix; set aside. Combine remaining mix with 1 egg and oil. Press in bottom of a greased pan. Bake at 350° for 10 minutes. Combine reserved mix, 2 eggs and remaining ingredients. Beat at low speed for 2 minutes. Spread over crust. Bake at 350° for about 35 minutes.
Cream margarine and Crisco until fluffy. Add sugar and beat until smooth. Add egg yolks; beat well. Sift flour and soda together. Add to mixture alternately with buttermilk. Add vanilla, nuts and coconut. Fold in egg whites. Bake in 3 well-greased and floured pans at 350° for 25 minutes.
Beat all ingredients together. Put vanilla wafer in foil cup and add mixture. Bake 15 minutes at 375°. May be topped with canned pie filling, then refrigerate.
Makes 2 1/2 quarts; 80 ounces; 20 (4 ounce) servings.
If desired, coat inside of slow-cooker with non-stick spray. In slow cooker, place ham, broccoli, soup, cheese spread, rice, milk, celery, onion, and pepper. Stir until blended. Smooth top, pushing rice into mixture.
Remove all cartilage from crab meat. Combine cheeses, milk, seasonings and sherry in fondue pot. Set on low. Stir until blended and smooth. Add crab meat; heat, stirring occasionally, until hot and bubbly, 5 to 10 minutes. Spear cubes of bread with a fondue fork and swirl with a figure-eight motion to coat. (If fondue thickens while standing, stir in a little additional milk or sherry.)
Mix ingredients in order given and put in small balls on ungreased cookie sheet, baking in moderate oven until light brown.
Mix together peanuts, sugar and syrup.	Cook on High 8 minutes. Stir after 4 minutes. After 8 minutes, add vanilla and butter and cook 2 minutes. Add baking soda. Stir quickly and pour into flat pan. Allow to cool and break into pieces.
Mix ingredients well and put in deep dish to bake at 350° for 20 minutes.
Preheat oven to 450°. Make slits with a paring knife on all sides of filet. Insert garlic slices. Rub filet with olive oil. Press pepper onto surface of beef. Place on rack in shallow roasting pan. Roast in preheated 450° oven for 15 minutes. Reduce temperature to 350°. Roast another 35 minutes or until thermometer inserted in beef registers 130° for rare or cook 10 minutes long (140°) for medium. Let stand 10 minutes before slicing.
Grate rind of orange and lemon into brown sugar. Spread fruits, layer by layer including orange and lemon sliced very thin into a baking dish. Sprinkle each layer with brown sugar mixture and a generous sprinkling of nutmeg. Bake at 350° for 30 minutes. Serve warm topped with whipped cream. Good also served as a dish to accompany pork.
Bring water to boil. Add rice. Stir. Cover pan, lower heat and simmer for 20 minutes. Remove lid and stir rice well. Remove to platter and allow to cool. Mix cooled rice with sugar, salt, garlic powder and mint. Set aside.
Partially thaw bread dough; break into small pieces (I cut it with scissors). Place into greased 9 x 13-inch pan. Mix melted margarine, brown sugar, pudding, milk and cinnamon; pour over bread. (Place chopped nuts over batter at this time if using them.) Let rise for 2 1/2 to 3 hours. Bake at 350° until brown.
Place cake mix in mixing bowl; add sugar, oil, butter, sour cream and eggs, beaten 1 at a time. Place 1/2 of batter in greased and floured tube pan. Mix cinnamon and brown sugar and pecans (optional); sprinkle on batter in pan. Place remaining batter on top and bake in 350° oven for 1 hour.
Crush Oreos and set aside a small bowl of Oreos. Pour the rest in a 9 x 11-inch pan. Melt 1 cup margarine and pour over Oreos to form a crust.
Cube potatoes. Add eggs, onions, pickles, parsley and celery seed. Mix mayonnaise and sour cream. Layer potatoes, then cream mixture, ending with cream mixture on top. Sprinkle with paprika. Refrigerate.
Prepare pastry for one-crust pie as directed on package, except divide dough into 6 equal parts. Shape each into ball and roll into 4-inch circles. Ease into muffin cups, making pleats so pastry will fit closely.
Heat 2 cups milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around the edge (do not boil!). Place cornmeal in a bowl. Add remaining 1/4 cup milk, margarine, salt and pepper, stirring until well blended; add to saucepan. Bring to a boil over medium-high heat, stirring constantly with a wire whisk, and cook 2 minutes or until thickened. Remove from heat and set aside. Beat egg substitute in a small bowl at high speed of an electric mixer for 2 minutes or until slightly thickened. Add egg substitute to cornmeal mixture; stir until well blended. Pour mixture into a 1 1/2-quart casserole dish, coated with cooking spray. Bake at 375° for 30 minutes or until puffed and set; serve immediately. Yield: 4 servings of 3/4 cup each.
Heat oven to 350° and flour 13 x 9-inch pan. Spread frosting into bottom of prepared pan. Sprinkle nuts over frosting. In large bowl blend cake mix, water, oil and eggs. Beat 2 minutes at highest speed. Pour batter over frosting in pan. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto serving plate. Serve warm or cold. Yields 12 servings.
Fry bacon until crisp. Remove from skillet; pour off fat, except for 1 tablespoonful. Combine onion, salt, brown sugar and vinegar in tablespoon of drippings left in skillet. Toss parsley and cabbage in hot drippings. Add crumbled bacon. Heat thoroughly. Serves 4.
Melt 1 tablespoon butter; blend in 4 teaspoons flour, 1/4 teaspoon salt and dash of pepper. Add 1 cup milk; cook and stir until thick and bubbly. Remove sauce from heat; add 2 ounces Swiss cheese and 1 tablespoon lemon juice. Stir until cheese melts.
Combine sugar and water in saucepan. Bring to a boil, stirring constantly, until sugar is dissolved. Cook 5 minutes; cool thoroughly. Add all fruit juices. (Fruit juice may be fresh or frozen.) Pour into 2 ice cube trays and freeze. Allow 2 cubes per glass; fill with ginger ale. Can be frozen for day or weeks.
Season and cook hen in enough water so that there will be 1 1/2 quarts broth. Chop and saute onions and peppers in the 1 1/2 sticks butter. Cook the vermicelli in the 1 1/2 quarts chicken broth. When vermicelli is tender, add the onion and pepper mixture to the vermicelli. (Do not drain off extra broth). Add mashed Ro-Tel tomatoes with half of the tomato juice. Add Worcestershire sauce and chopped mushrooms. Cut Velveeta cheese into cubes and add to mixture. Stir over low heat until cheese is melted. Add cooked chicken which has been removed from the bones. Pour into casserole dish and bake in 350° oven until bubbly.
Mix all ingredients together. Put in crock-pot that has been lightly greased. Cut thin slices of cheese and put on top. Cook 3 to 4 hours on low.
Combine and mix until smooth. Place one vanilla wafer in each cupcake cup. Fill about half full with mixture. Bake at 350° for 20 to 25 minutes. Cool and cover with cherry pie filling. Makes about 24.
Mix together in large casserole. Bake, uncovered, at 350° for 1 hour.
Mix bread crumbs in melted butter and Crisco. Brown, stirring constantly. Mix into mashed potatoes; add egg, salt and flour. Form into balls size of small potato. Boil in salted boiling water in large kettle about 10 to 15 minutes. Remove from water and serve. Good.
Preheat oven to 425° to 450°. Place greased iron skillet in hot oven. Mix dry ingredients; add buttermilk and egg. Add fat; pour into heated skillet. Bake for about 20 minutes. May be baked in iron muffin pans. Yields 5 to 6 servings of 2 sticks.
All the ingredients should preferably be at room temperature before baking. Heat the buttermilk and water until 100°, stir in the yeast and gradually add the salt and flour. Knead until smooth and shiny, adding a little more water if necessary. Cover with a damp cloth and leave to rise in a warm place for 2 hours with no draught. When risen, knead lightly, transfer to a greased form and set aside for 1 hour to rise again, covering with a damp cloth. Brush with water and bake at 400° for about 1 1/4 hours, brushing now and again with water during the baking. The Aquavit in the dough does not impart any flavor, but helps the bread to remain fresh.
Brown roast in Dutch oven, medium heat for 15 minutes. Add flour and water to make a gravy. Simmer roast until almost done and then add vegetables. Cook until tender.
Beat egg. Add sugar, spices and salt. Beat well and add evaporated milk. Beat again. Dip bread into mixture and fry. If you have no stale bread, lay out fresh bread and let dry 3 to 4 hours.
Cut carrots 1/8-inch thick. Melt butter in large skillet. Add water and carrots; cover tightly. Cook 5 to 10 minutes and test for doneness. Add sugar, salt, pepper and parsley. Toss and cook for 1 to 2 minutes more.
Saute pepper and onion in butter until tender. Boil shrimp and peel. Cook rice until tender. Mix all ingredients together and simmer until cheese is melted. Pout in 3-quart casserole and bake 15 minutes. I use water if I don't have chicken broth. Also, you can use Cheddar cheese instead of Velveeta.
Rinse shrimp with cold water. Drain and dry on paper towels. Cook garlic in butter until tender. Remove garlic from pan and add remaining ingredients. Arrange shrimp in a single layer in a 15 x 10 x 1-inch pan. Cover with sauce. Broil 4 inches from heat for 8 to 10 minutes, depending on their size. Do not overcook. Baste with sauce once during boiling. Sprinkle with parsley just before serving. Serves 3 to 4.