HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Cover and chill several hours. Serve as a dip with tortilla chips, or as a mild sauce for other dishes.
Break cauliflower and broccoli into very small pieces. Dice onions and slice carrots very thin. Mix all together.
Mix shortening, sugar and eggs. Add milk and rest of ingredients; mix well. Chill in fridge one hour. Spoon on cookie sheet, allow room to spread and bake for 12 (approximately) minutes in a 350° oven.
Preheat oven to 325°. With paring knife, make several small slits at intervals on pork. Insert in slits half of the ginger. Combine rest of ginger and soy sauce; brush fat side of pork with part of mixture. Brush several times during roasting. Roast without a rack for 1 hour and 45 minutes, or until meat thermometer reads 185°. Remove from oven; wait 20 minutes before carving. Garnish with watercress and bananas, baked in orange juice.
Cut shortening into flour. Add milk, beaten eggs and yeast (which has been dissolved in lukewarm water and vanilla). After ingredients are thoroughly mixed, divide dough into small balls. (If dough is too sticky to work with, add flour to right consistency.) Layer into bowl with wax paper between layers. Refrigerate overnight.
Cream first 3 ingredients until like, but not as thick as, pie crust. Measure egg and if it isn't 1/4 cup, fill on up with water to equal 1/4 cup. Add egg and vanilla. Mix. Roll out to make cookies or drop by teaspoon and flatten slightly. Bake at 350° to 375° for 8 to 10 minutes.
Mix all ingredients in order given. Beat by hand or mixer 2 minutes. Pour into 2 greased and floured loaf pans. Bake at 350° for 55 minutes.
Preheat oven to 375°. In medium saucepan, melt margarine. Stir in flour and salt. Gradually stir in milk. Cook and stir until mixture coats spoon. Remove from heat. Add 1 1/2 cups cheese. Stir until melted. Stir in cooked macaroni.
Place cream cheese and concentrate in blender or food processor container; cover. Blend until smooth. Refrigerate. Serve with assorted fruit dippers. Makes 1 1/2 cups.
Combine sugar and eggs in bowl. Melt chocolate and butter separately. Add to sugar and eggs. Add flour. Bake at 350° for 25 to 30 minutes.
Mix graham crackers, sugar and oleo; cover bottom of a 9 x 9-inch pan. Mix cream cheese and sugar well; add eggs one at a time. Add	chocolate pieces and vanilla. Bake at 450° for 10 minutes, then bake at 250° for 35 minutes; chill overnight. Serves 10 to 12.
Chop bell pepper and onion. Bone and dice chicken. Combine 1 cup mushroom soup, 1 cup tomato soup, 1/2 pound Velveeta cheese and broth from chicken. Add 1/2 can ripe olives. Boil spaghetti until done and pour mixture over it.
Combine all together and pour into unbaked pie shell. Bake at 350° for 1 hour or until a toothpick is inserted and comes clean.
Brown flour in oil, stirring constantly. Add 1/2 chopped seasoning to brown flour and saute for about 1 minute. Add this mixture to the 3 quarts boiling water; mix thoroughly. Add remaining seasoning and bouillon cubes; boil for about 10 minutes. Add oysters (or other seafood) and simmer for at least 30 minutes. Salt and pepper to taste. Bring to rapid boil; add file. Mix well; remove from heat. Let set for 15 minutes. Serve over cooked rice.
Saute onion in olive oil. Add other ingredients and simmer many hours. Serve over rice. (Cannot be made in a crock-pot; needs to be made on a stove in a pot.)
Melt margarine and saute onion, celery and thyme until soft. Add potatoes, carrots, salt and pepper. Cover with chicken broth and cook until vegetables are tender. Add green pepper and corn; set aside.
Combine egg white and water. Beat until very stiff. Add nuts and coat well. Stir combined sugar and cinnamon into nut mixture. Arrange in 1 layer on well greased brown paper (grocery sack) cut to fit cookie sheet. Break up while still warm (not hot) at 350° for 25 to 30 minutes.
Stir boiling water into jello in large bowl until completely dissolved. Stir in cold water. Stir in ice cream until smooth. Pour into serving dish. Refrigerate for 3 hours or until firm. Garnish with Cool Whip, fruit and nuts.
Beat egg yolks until frothy. Gradually add sugar, beating until thick and lemon colored. Add whipping cream, vanilla, flour and cream of tartar to egg yolk mixture. Combine egg whites and salt; beat until stiff peaks form. Fold egg white mixture into egg yolks mixture; pour into 1-gallon freezer. Add enough milk to fill can.
Mix all of the above except chili powder, paprika and chopped pecans. Shape into a ball or mold of your choice. Roll in chili powder, paprika and pecans. This is good with crackers.
Combine and mix all the ingredients, except half the sugar and half the cinnamon. Combine remaining sugar and cinnamon in another bowl. Preheat oven to 350°. Pour half the batter into three lightly greased 6 x 3-inch loaf pans. Sprinkle with half of the sugar-cinnamon mixture. Repeat with remaining batter and cinnamon-sugar mixture. Swirl lightly with a knife. Bake 20 to 30 minutes, or until bread tests done. Makes 3 loaves.
Combine all dry ingredients. In small bowl, combine water, margarine, sugar and salt. Add 1/2 cup flour. Beat with wooden spoon. With hands, work another 1/2 cup flour. Remaining 1/2 cup of flour may be used as knead. Knead about 12 minutes. Let rest 15 minutes. Knead again 45 seconds.
Mix everything together except for the butter and Ritz crackers and place in a casserole dish. Then slice the butter and place on top of mixture; sprinkle crumbled Ritz crackers on top of butter pats. Bake at 350° for 25 to 30 minutes.
Sift flour with baking powder and salt. Beat eggs. Add milk and 2 teaspoons oil. Stir in flour, then mix in corn. Spoon by the spoonfuls into fat heated to 350° until golden brown.
To the pineapple, add lemon juice, sugar and salt; mix. Whip the cream and fold into the mixture. Fold in chilled rice and coconut. Chill. Serve topped with whipped cream.
Boil, drain and mash squash and onion. Season with butter, pepper and salt. Add can of cream of chicken soup and container of sour cream. In separate bowl, mix together stuffing mix and stick of melted butter. In large casserole (3-quart) layer dressing, squash and dressing. Bake 30 minutes at 375°.
In 6 cups of water, simmer for 1 hour the next 6 ingredients. Add cabbage, ketchup, vinegar and sour cream; simmer 1 hour more. Add more water if needed. Serve topped with sour cream. Serves 6.
Place the first 4 ingredients in a baking pan in the order listed. Pour tomatoes on top. Cover and bake at 350° for 1 1/2 hours. After an hour of baking, take out and spread the layer of cheese over. Bake the last 30 minutes uncovered.
Combine peanut butter and sugar. Mix well. Stir in egg and vanilla. Mix well.
Brown sirloin and mix with all other ingredients in a casserole. Bake at 350° for about 1 hour.
Mix together and simmer 15 minutes. Makes about 1 quart of very good sauce for ribs or chicken.
In a large bowl, cut butter into flour with a pastry blender or fork. Add egg yolk and sour cream. Mix well. Shape into a ball. Sprinkle with flour and wrap in waxed paper. Chill in refrigerator for several hours.
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan, about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
Mix well; add bananas last. Also nuts if desired. Bake in loaf pan for 1 hour in a 350° oven.
Dissolve gelatin in boiling water; add orange rind and cranberry sauce. Chill until thickened. Stir in pineapple and celery. Pour into 1 1/2-quart greased mold. Chill until firm. Makes 10 to 12 servings.
Melt butter in a 2-quart casserole dish. Pour the rest of the ingredients in dish and mix well. Bake at 350° for about an hour. Top will get very brown. During the last 5 minutes, sprinkle with Cheddar cheese.
Cook manicotti shells 15 to 20 minutes. Combine water and onions for 5 minutes. Combine cream cheese and sour cream. Add onions, mushrooms, parsley, salt and pepper. Add cooked chicken. Stuff shells. Prepare cheese sauce mix according to package and pour over shells. Sprinkle with Parmesan cheese. Bake at 350° for 35 to 40 minutes. May serve with extra cheese sauce.
In saucepan, combine soup, milk, cheese and pepper; add noodles and chicken. Over low heat, heat through; stir often. Garnish with parsley, if desired. Serves 4.
Set aside egg white; sieve yolks. Combine yolks with remaining ingredients except avocado. Mix well. Fold in avocado; refill egg whites with yolk mixture. Sprinkle with additional paprika. If desired, top each with a pimento strip or a parsley sprig. Chill. Makes 12.
Sift the cornmeal and salt together. Add the boiling water gradually while stirring into a thick batter. Drop spoonfuls into a hot skillet with a thick film of fat on its bottom. Turn when the bottom is browned; cooking time should be 3 to 4 minutes per side. Drain on papers before serving. Some cooks form the batter into oval pones instead of dropping spoon-scoops into the skillet.
Combine sifted flour, sugar and salt in a mixing bowl. Add the whole eggs, one at a time, beating well after each addition. Add enough milk to make a thin batter. Beat until smooth. Stir in melted butter. Pour about 1/2 cup batter into a heated lightly greased skillet. When brown on underside, turn and brown on the other side. Spread with marmalades, jams or jellies and roll.
Mix 1 cup bran with boiling water. Stir and let set. Cream together sugar, oil and eggs. Combine flour, soda and salt. Mix together with remaining 2 cups bran and buttermilk and water and bran mixture. Store in refrigerator in airtight container. Cook in muffin pans. Keeps up to 6 weeks.
Boil ingredients together to hard crack stage. Turn into greased pans. Mark candy into squares when partly cold.
Peel and cut potatoes as for thick French fries. Place in an 8 x 12 x 2-inch baking dish. Cover potatoes with sugar and salt. Sprinkle cinnamon and nutmeg over the sugar. More can be used if desired. Cover with pieces of butter. Twist slices of lemon over this and place peel in with potatoes. Sift flour evenly over potatoes. Add water to mixture so it may be barely seen. Bake at 400° for 1 hour or until potatoes are done and sugar and butter have made a thick syrup. Baste potatoes frequently with syrup. Serves 4 to 6.
Melt peanut butter with butterscotch chips and chocolate chips with peanut butter in heavy saucepan, stirring constantly. Fold in peanuts until well coated. Drop by teaspoonfuls onto waxed paper-lined tray. Chill in refrigerator until firm. Store in airtight container in refrigerator. Yield: 36 servings.
Place chicken, pimento, green pepper and onion in 1 1/2-quart casserole. Pour soup and broth over that. Add salt, pepper and 1 1/4 cups cheese. Add spaghetti; toss lightly. Sprinkle 1/2 cup cheese on top. Chill 1 hour before cooking. Bake at 350° for 45 minutes.
Saute bacon; drain. Place beef, butter and mushrooms in skillet; saute slightly. Sprinkle with flour and pepper. Add the milk; cook until thick. Beat together until creamy the eggs, evaporated milk, salt and melted butter. Alternate layers of eggs and sauce. Bake at 275° for 1 hour.
Simmer raisins in water for 2 minutes. Cool. Blend sugar, egg, molasses and shortening. Add raisin mixture. Stir in flour, salt and soda.
Mix all ingredients together. Simmer 2 minutes. Put in jars and seal. Pressure for 8 minutes.
Thoroughly cream shortening, sugar and vanilla. Beat in eggs. In separate bowl, combine cocoa and melted butter; add to sugar mixture. Add flour alternately with milk. Chill for 3 hours. Form 1-inch balls and roll in powdered sugar. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly, then remove from pan.
Season hens with salt and pepper. In saucepan, cook almonds, onion and rice in butter for 5 or 10 minutes. Add water, bouillon cube, lemon juice and salt. Boil slowly 20 to 25 minutes or until rice is fluffy. Stir in mushrooms. Brush hens with butter after stuffing with rice. Roast in shallow covered pan at 400° for 30 minutes. Uncover and roast 1 hour longer. Brush birds with melted butter the last 15 minutes.
Melt 3/4 stick margarine in large bowl and 1/4 stick margarine in small pan. Add cubed bread to large bowl and stir. Mix in eggs, soup and chicken (cut up). Stir all together and pour into greased casserole. Crush crackers into crumbs and stir into butter in small pan. Sprinkle cracker mixture on top of casserole. Bake at 350° for one hour, uncovered.
To have the best taste, do not substitute margarine for the butter. Cream the butter until light and fluffy. Add sugar and mix well. Add flour, 1 cup at a time, and blend well after each addition. Add the nuts. Batter is now in a consistency to mold cookies by hand. Shape in half moon about 1 1/2 inches long. Bake at 350° for 15 to 20 minutes. They will not brown on top, only on bottom. Take out of oven and place on wax paper which has been sprinkled with powdered sugar. Sift more powdered sugar on top.
Cook macaroni according to directions on package. Drain and rinse well. Chill overnight. Add peas, onions, eggs, celery and mayonnaise to macaroni. Season to taste. Garnish with sliced egg. Serves 4 to 6.
Cream butter, gradually add sugar, creaming well. Blend in melted and cooled chocolate and vanilla. Add eggs, 1 at a time, beating 5 minutes after each egg addition (medium speed). Pour into crust and chill at least 2 hours.
In a saucepan, warm butter until melted on low heat. Remove pan from heat and add the remaining ingredients. Mix all ingredients together well. Pour into two 9-inch prepared pie shells. Cook 10 minutes at 450°, then reduce temperature to 325° and finish baking for 1 hour. Pie will be done when custard is set. Check with knife by inserting into center of pie and point comes out clean.
Combine sugar, softened cream cheese, lemon juice, salt and vanilla in a mixing bowl. Begin to blend ingredients together. Beat eggs into mixture, one at a time. Pour mixture into unbaked Bama 9-inch graham cracker crust. Bake at 350° for 30 to 35 minutes. Chill before serving. Garnish with your favorite fruit topping.
Place rolls in bottom of pie pan so they are covering entire bottom. Bake rolls for about 12 to 15 minutes until golden.
Cream the cheese until soft, then mix in cool whip and cream of coconut. Chill for 2 hours. Serve with fresh fruits of your choice.
Cream the Crisco and sugar. Add eggs. Add flour, baking powder, salt and milk. Beat well. Add vanilla and coconut. Pour into a tube pan which has been well-greased and floured. Bake at 325° for 1 hour. Pour Sauce over top.
Melt butter in heavy saucepan. Add sugar and syrup. Boil for 5 minutes, stirring constantly. Add milk; save 1/2 can of milk. Mix with flour and then add to the mixture. Stir constantly; this will burn very easy. Boil to 240° on medium heat. Pour over pecans. This will fill a cookie sheet. You may break and eat or top with melted chocolate flavor almond bark for a traditional turtle candy.
Coat 2 boxes raisins (1 pound size) with 1/2 cup flour. Cream well margarine and sugar. Add eggs, beating well. Add flour, baking powder and lemon flavor. Bake at 250° for approximately 2 1/2 to 3 hours. Test cake with cake tester or straw. Do not overcook.
Spread butter on crustless bread and cut each slice into fourths. Arrange half of bread in bottom of buttered 2-quart casserole. Sprinkle with raisins and 1 teaspoon cinnamon. Cover with the rest of the bread and cinnamon. Heat milk just until film forms over top. Add sugar, stirring until dissolved. Gradually add hot milk mixture to beaten eggs beating constantly. Stir in vanilla and pour over bread. Set casserole in pan containing 1-inch hot water and bake 40 to 50 minutes or until knife comes out clean. Bake at 350°. Serve warm or chilled with whipped cream or ice cream. Makes 8 servings.
Mix all; put in an unbaked pie shell. Bake 35 to 40 minutes at 300°.
In a pan combine milk, butter and salt and scald. Let it cool completely. In a bowl, combine water, sugar and yeast. Stir and cool. Mix these mixtures together when they are both cool. Add about 4 cups of the flour and stir until sticky. Add the rest of the flour to knead. On floured surface, knead for 10 minutes. Put in a greased bowl and let rise until it doubles. Punch down. Cut into roll size sections. Put in greased pans; let rise again. Cook in 350° oven for 30 minutes.
Combine and shape into balls. Brown in oven or skillet. Transfer to slow cooker.
Combine ingredients and put in casserole dish. Top with 1/2 package Pepperidge Farm stuffing tossed with 1/4 cup melted butter. Bake at 350° for 30 minutes.
Separate onion slices into rings. Cut off crusts of bread. In 9-inch pan, layer bread, onions and cheese (two layers). Beat eggs, milk and seasonings. Pour over layered ingredients; refrigerate several hours or overnight. Bake at 350° until firm. Drizzle melted butter over top before baking. Serve warm or cool.
Cream shortening; add sugar and beat well. Add egg and beat well. Sift remaining dry ingredients and add to first mixture. This dough may be divided, adding melted chocolate and vanilla to one portion, grated coconut to another portion, nuts and raisins or chopped dates to another portion. These portions may be made into sausage-like rolls, wrapped in waxed paper and placed in refrigerator overnight or until wanted. Before baking, slice very thin. Bake in hot oven on cookie sheet.
Drain oysters and reserve liquor. Dice oysters into a saucepan. Add liquor and slowly bring to a boil. Immediately remove pan from heat.
Cream together butter and sugar; add eggs. Alternately add the 3 cups flour and buttermilk with soda dissolved in it. Mix chopped fruit, nuts and candy orange slices with 1/2 cup flour. Then add to batter mixture. Spread in 9 x 12-inch pan. Bake at 250° for 2 1/2 hours.
In medium saucepan, stir together sugar, cocoa and gelatin. Gradually stir in milk. Let stand 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. Cool slightly. Add yogurt and vanilla; blend gently until well combined. Pour into dessert dishes. Refrigerate 6 hours or until set. Top with fruit.
Preheat oven to 350°. In a large mixer bowl, beat oil, molasses and egg together well. Add yogurt and mix well. Sift dry ingredients together. Add all at once to wet ingredients. Mix lightly; extra beating will toughen the cake. Turn batter into a nonstick 9-inch square pan. Bake 25 minutes or until center of cake springs back when touched lightly with fingertip. Cool briefly in pan on rack. Serve warm with Lemon Syrup.
Place shortening, sugar, vanilla and eggs in large mixing bowl; mix thoroughly. Add oatmeal, dry ingredients, chocolate chips, coconut and nuts. Mix thoroughly. Drop by teaspoon on greased baking sheets. Bake at 350° for 12 to 15 minutes. Yields about 7 dozen.
Mix hamburger, onion and spices. Cover and cook slowly on low heat approximately 30 to 40 minutes, stirring occasionally. Make sure meat is well cooked. Drain. Line hoagie roll with cheese slices, spoon in meat.
In saucepan, 5 to 6-quart, bring milk to a boil over high heat, stirring constantly to prevent skin from forming. Reduce heat and stir. Cook for 30 minutes. Add rice and keep stirring for 30 minutes, or until rice is very soft and milk has disintegrated. Add the sugar and chopped almonds and stir for 15 minutes over low heat.
Dissolve jello in 2 cups of hot water. Add 2 cups cold water. Put 1/2 cup applesauce in 8 individual cups. Pour 1/2 cup jello over applesauce in cups and mix well. Chill until set. Makes 8 servings. One serving = 1 fruit.
Mix all ingredients, drop by spoonful (depending on size you want) into hot oil. Makes 12 large hush puppies.
Cook beef. Drain. Add taco mix. Spread refried beans in bottom of 9 x 13 casserole dish. Spread sour cream on top of refried beans. Sprinkle beef on top of sour cream. Add cheese on top of beef. Slice in slices to cover the beef. Bake at 350° until cheese is melted. Serve with tortilla chips.
Prepare cake following directions on box. Melt 12 ounces of candy bars with stick of margarine or butter or the oil. Stir until smooth. Pour into cake pan and bake.
Have eggs at room temperature before using. Start oven at 375°. Sift flour and sugar once before measuring.
Mix first 3 ingredients like pie dough. Pat into greased 9 x 13 pan. Bake for 20 minutes at 350°. Mix next 4 ingredients. Pour over baked crust. Bake 20 minutes. Remove from oven. Sprinkle powdered sugar over top.
Preheat oven to 350°. Mix all ingredients, except cinnamon, until blended. Pour into oblong baking dish and sprinkle with cinnamon. Bake for 35 minutes. Serve hot or cold.
Quarter biscuits. Shake the biscuit pieces in a plastic bag, to coat with the cinnamon and white sugar. Pour into a greased bundt or angel food pan. Layer and sprinkle with nuts.
Mix the first 4 ingredients. Add baking soda to sour cream. Alternate adding sour cream (mixed with baking soda) and flour to sugar. Pour batter into pie dish. Sprinkle on top with brown sugar, ground sugar, cinnamon and small bits of butter. Bake at 350° for 45 minutes to one hour.
Place apricot halves in baking dish. Crumble crackers over apricots. Sprinkle brown sugar and margarine pieces over mixture. Bake 15 minutes at 350°.
Mix all together, except cheese, last half of chopped pecans and cracker crumbs. Put in baking dish. Sprinkle top with cracker crumbs and pecans that have been mixed together. Top with cheese. Bake 20 minutes at 400°.
Melt chocolate and butter in saucepan over low heat. Stir in eggs, sugar, flour and vanilla. Pour into greased 9-inch pie pan. Combine milk and coconut and spoon over chocolate mixture, leaving 1/2 to 1 inch border. Bake at 350° for 30 minutes. Cool.
In heavy pot, melt butter. Add oil and saute all seasonings until done. Add flour and blend well. Add tomato sauce, hot water and sugar. Cook over medium heat approximately 30 minutes. Add shrimp and cook another 30 minutes.
Preheat oven to 375°. Line 18 muffin pan with paper liners or grease them well. Sift flour with baking powder and salt. Mix together butter, granulated sugar, eggs and vanilla about 4 minutes. Add flour mixture, alternating with milk; beat until smooth. Fold in blueberries. Scoop about 1/4 cup batter into muffin cups. Bake 20 to 25 minutes or until golden brown. Let cool. Sprinkle with confectioners sugar. Makes 18 muffins.
Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13 x 9 x 2-inch pan; chill until set. Spread sour cream over mixture. Chill. Dissolve cherry gleatin in remaining water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture. Chill. Cut into squares and place over lettuce leaves. Top with a dollop of mayonnaise. Makes 12 to 16 servings.
Melt butter in water in saucepan. Remove from heat. Stir into stuffing, then add egg and sausage. Blend thoroughly. Chill for about an hour for easier handling. Then shape into small oblongs, about the size of pecans. Cut bacon strips into thirds, crosswise; wrap one piece around dressing mixture and fasten with wooden pick. Place on rack in shallow pan and bake at 375° for 35 minutes or until brown and crisp, turning at halfway point in cooking. Drain on paper towels and serve hot. May be made the day before baking; also freezes well before baking.
Cook cauliflower and drain. In a 2 1/2-quart baking dish, add melted butter, onion and green onions. Cook in microwave on High for 6 to 7 minutes. Add cauliflower to mixture and mix well. Add bread crumbs and mix. Add cheese and mix well. Top with grated cheese. Bake at 350° until cheese is well melted.
Saute onion and squash in a little oil until onion is translucent. Cover and let steam for a few minutes. Mix squash, onion, carrots and sour cream. Melt butter and toss with stuffing. Place the stuffing in a casserole. Bake at 350° for 35 minutes.